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Complex flavouring with function of adding saltiness, adding freshness and containing less sodium

A compound seasoning and functional technology, applied in the field of seasoning, can solve the problems of reducing sodium chloride intake, increasing freshness and saltiness, etc., to reduce sodium intake, taste freshness and saltiness Improve the effect of simple cooking operation

Active Publication Date: 2011-09-28
上海东南清宫食品工业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, according to the patent search, there is no compound function that increases the freshness and saltiness by adding nutritional functional factors, so that the product can effectively reduce the intake of sodium chloride, and has nutritional functions and easy-to-operate seasoning characteristics.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Manufacture of colloidal solution compound seasoning rich in water-soluble dietary fiber (bifidus growth factor):

[0030] 1. First, weigh the ingredients of the product:

[0031] Select 15 parts of sodium chloride, 5 parts of potassium chloride, 20 parts of inulin, 1 part of trehalose, 1 part of plant polysaccharide, 1 part of pearl hydrolyzate, 1 part of sodium glutamate, 1 part of nucleotide, and 10 parts of gum part, 1 part dextrin;

[0032] 2. The above raw materials include 20 parts of inulin, 1 part of trehalose, 1 part of plant polysaccharide, 1 part of pearl hydrolyzate, 1 part of sodium glutamate, 1 part of nucleotide, 10 parts of colloid, 1 part of dextrin and add water 45 parts dissolved;

[0033] 3. Then add 15 parts of sodium chloride and 5 parts of potassium chloride that have been stirred, and then stir and dissolve to obtain a semi-finished product;

[0034] 4. Sterilize and fill the prepared semi-finished products to obtain finished products.

[00...

Embodiment 2

[0037] Reduce salt intake by more than 50%, rich in potassium ions and significant nutritional functions of sauce-like compound nutritional seasoning - seafood flavor:

[0038] 1. First, weigh the ingredients of the product:

[0039] Choose 50 parts of sodium chloride, 25 parts of potassium chloride, 10 parts of trehalose, 10 parts of plant polysaccharides, seafood extract (one or more selected from scallop extract, or shell meat extract, or fish and shrimp extract) combination) 3 parts, sodium glutamate 5 parts, nucleotide 1 part, yeast extract 1 part;

[0040] 2. Mix the fresh flavor substances in the above raw materials including 3 parts of seafood extract, 2 parts of sodium glutamate, 1 part of nucleotide, and 1 part of yeast extract, then add 15 parts of water to dissolve;

[0041] 3. Then add to the mixture of 50 parts of sodium chloride, 25 parts of potassium chloride, 10 parts of trehalose and 10 parts of plant polysaccharides that have been stirred, and then stir and...

Embodiment 3

[0045] Manufacture of solid compound nutritional seasoning rich in trehalose nutritional function, reducing salt intake by half - abalone flavor - beauty and health care:

[0046] 1. First, weigh the ingredients of the product:

[0047]Select 40 parts of sodium chloride, 20 parts of potassium chloride, 25 parts of trehalose, 2 parts of seafood extracts such as abalone extract, 10 parts of sodium glutamate, 1 part of nucleotides, 5 parts of inulin, and 2 parts of collagen ;

[0048] 2. Premix the umami flavor substances in the above raw materials including 2 parts of abalone extract, 12 parts of sodium glutamate, 1 part of nucleotide, 5 parts of inulin, and 3 parts of collagen;

[0049] 3. Then fully stir and mix the mixed material in step 2 with 40 parts of sodium chloride, 20 parts of potassium chloride and 25 parts of trehalose to obtain a finished product.

[0050] The finished product is rich in trehalose, inulin, and collagen, and under its synergistic effect of increas...

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PUM

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Abstract

The invention discloses a low-sodium functional compound seasoning which can increase the taste of salty and savory. The invention is characterized in that the low-sodium salt is the main raw material on the basis of which one or a plurality of functional nutrients that can increase the taste of savory and salty, and one or a plurality of savory materials are added; then after mixing, stirring, and granulating, the compound seasoning is made. The compound comprises 20 to 80 portions weight of low-sodium salt, 10 to 30 portions weight of functional nutrient and 3 to 15 portions weight of savory materials. Therefore, the compound seasoning has the advantages of effectively reducing the ingestion of NaCI, outstanding flavoring effect and nutrient function. What's more, the invention can be operated simply for the taste of salty, savory and delicious can be got at a time in the process of cooking.

Description

technical field [0001] The invention relates to a condiment, especially low-sodium salt as the main raw material. On this basis, nutrition-increasing and salt-increasing factors and various natural seasoning substances are added to increase the freshness and saltiness, so that it becomes a condiment. A salty, fresh, low-sodium functional compound condiment that effectively reduces the intake of salt (NaCl) and has obvious seasoning effects. Background technique [0002] Salt is an indispensable condiment in people's life. However, excessive consumption will greatly increase the incidence of various related diseases such as high blood pressure, kidney disease, and osteoporosis. Since the salt intake of people in most areas of our country is 2 to 3 times of the recommended amount recommended by nutrition experts, the research and product development of low sodium salt has become a trend. For example, trace elements such as iodine, potassium, calcium, and selenium are added t...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/237A23L1/30A23L1/228A23L1/09A23L1/327A23L1/313A23L1/28A23L1/221A23L1/33A23L1/333A23L1/315A23L1/311A23L1/0562A23P1/04A23P1/06A23L1/39A23L29/30A23L31/00A23L31/15A23L33/10A23L33/145
Inventor 张忱
Owner 上海东南清宫食品工业有限公司
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