583 results about "Salty taste" patented technology

The present invention relates to the discovery that certain non-naturally occurring, non-peptide amide compounds and amide derivatives, such as oxalamides, ureas, and acrylamides, are useful flavor or taste modifiers, such as a flavoring or flavoring agents and flavor or taste enhancer, more particularly, savory (the “umami” taste of monosodium glutamate) or sweet taste modifiers,—savory or sweet flavoring agents and savory or sweet flavor enhancers, for food, beverages, and other comestible or orally administered medicinal products or compositions.

The inventions disclosed herein relate to non-naturally occurring amide compounds that are capable, when contacted with comestible food or drinks or pharmaceutical compositions at concentrations preferably on the order of about 100 ppm or lower, of serving as savory (“umami”) or sweet taste modifiers, savory or sweet flavoring agents and savory or sweet flavor enhancers, for use in foods, beverages, and other comestible or orally administered medicinal products or compositions, optionally in the presence of or in mixtures with conventional flavoring agents such as monosodium glutamate or known natural and artificial sweeteners.

The present invention relates to a method of enhancing the salty taste of a food or beverage containing salt which comprises adding an acidic peptide or a peptide obtained by subjecting a protein to hydrolysis and deamidation to the food or beverage, a salty taste enhancer comprising the peptide as an active ingredient, a salty taste seasoning agent comprising the peptide and salt, and a food or beverage comprising the salty taste enhancer or the salty taste seasoning agent.

A reduced sodium salty taste composition for reduction of sodium chloride in food contains sodium chloride, at least one of a food acid and a salt of a food acid, at least one of an amino acids and a salt of an amino acid, and can additionally contain potassium chloride, yeast extract, sweeteners, and flavors. A food containing the reduced sodium salty taste composition and a process for making the reduced sodium salty taste composition are disclosed.

A stable sodium-free aqueous seasoning solution of agreeable salty taste, adapted as a substitute for common salt in cooked and uncooked foodstuffs, containing purified water, an organic acid, a potassium salt, a calcium salt, and a magnesium salt. The mineral solution provides a dietary supplementation of magnesium, calcium, and potassium—indispensable minerals of a diet—to which colorants, natural essences and artificial essences (singly or in combination), and low concentrations of sodium chloride may be added.

The invention discloses a preparation method for taste base peptide for steamed savory flavoring, and belongs to the field of food additives. The method comprises the following steps: performing enzymolysis on defatty grouts to prepare raw material peptide; performing maillard reaction on the raw material peptide and sugar to prepare the taste base peptide; taking the raw material peptide and reducing sugar as raw materials, common salt and / or cysteine as accessories, and 6 to 16g / 100ml raw material peptide, 0.5 to 4.5g / 100ml reducing sugar, 2 to 10g / 100ml common salt, and 1 to 5g / 100ml cysteine as ingredients of the maillard reaction, controlling the temperature to 80 to 130 DEG C, and reacting for 0.5 to 3.5 hours; and cooling a reaction solution by ice water, and spray drying the reaction solution to obtain the taste base peptide. The taste base peptide is a light yellow powder base, and the content of taste potentiating peptide with 1,000-5,000 Da is as high as 20 to 30 percent; compared with a product prepared by the conventional method, the content of amino acid with bitterness of a product prepared by the method is decreased by 10 to 60 percent, and the browning rate is decreased by 40 to 80 percent; and the taste base peptide can be taken as an additive, applied to the steamed savory flavoring, and effectively overcomes the disadvantages of dark color, strong and pungent top note, inadequate mouthfeel, and the like of national savory flavoring products.

Provided are packaged, tea-based beverages, which stably contain catechins at high concentration, are free of any salty taste, and have the inherent flavor and taste of tea. They contain the following ingredients (A) and (B):(A) from 320 mg / 500 mL to 1,300 mg / 500 mL of non-polymer catechins, and(B) water, wherein:(C) the content of non-epicatechins in the non-polymer catechins is from 40 to 80 wt. %,(D) the content of gallates in the non-polymer catechins is from 35 to 100 wt. %,(E) the weight ratio of the non-polymer catechins to sodium ions is from 12 to 16, and(F) the pH is from 5 to 7.

Nucleic acid sequences encoding novel splice variants that encode subunits of an ENaC expressed in human taste tissue are provided. These splice variants when expressed in association with other ENaC subunits, i.e., α, β and γ subunits or α, β and Δ subunits may be used to produce amiloride-insensitive ENACs. The resultant amiloride-insensitive ENaCs are useful in in vitro assays for identifying ENaC modulators that modulate taste (enhance or inhibit), particularly human salty taste.

Disclosed is a process for the co-manufacture of ingredients having food and beverage applications, using potatoes as starting material. The process comprises six steps. The first step is a cutting and dipping of washed raw potatoes in an anti-oxidant solution. The second step is an extraction of undiluted juice free of starch and fibers from a purée made from the anti-oxidant-dipped raw potatoes. The third step is a concentration and enzymatic treatment of the juice. The fourth step is a heating of the juice to specific temperatures to cause precipitation of proteins and separation of precipitated protein therefrom. The fifth step is a thermal browning of the clear juice. The sixth step is an adjustment of the final pH of the juices of the fourth and fifth steps and a blending of these juices in ratios appropriate for intended use. These six steps yield products which may be used as the main flavor principle in malt-free beer, as a coffee substitute and as a flavor enhancer in savory mixes. They also yield dietary fibers, a concentrated edible protein and non-gelatinized granular starch, thereby increasing revenues derived from potato processing while minimizing liquid waste stream.

It is possible to provide an excellent salty taste enhancer that can compensate for insufficient salty taste when attempting to reduce the salt content of food. A salty taste enhancer obtained by adding a glutamic acid, containing dipeptide, specifically, Glu-Ala, Glu-Arg, Glu-Asn, Glu-Asp, Glu-Gln, Glu-Glu, Glu-Gly, Glu-His, Glu-Ile, Glu-Leu, Glu-Lys, Glu-Pro, Glu-Ser, Glu-Thr, Glu-Trp, Glu-Tyr, Glu-Val, Arg-Glu, Asn-Glu, Asp-Glu, Gln-Glu, His-Glu, Pro-Glu, Ser-Glu, Thr-Glu or Trp-Glu to an enzymatic decomposition product of a protein material and / or a basic amino acid, especially arginine. A method for producing these salty taste enhancers, a method for enhancing a salty taste by using these salty taste enhancers, and a food or drink that contains these salty taste enhancers.

A wetting agent which does not present an overall sweet taste, and processes for making and using it. The wetting agent comprises i) at least 40 wt. % or higher of solids, based on total solids in the binder, of one or more fibrous ingredient and ii) at least 1 wt. % of a compound which includes glycerol and / or fatty acid moieties. In a preferred embodiment, the fibrous compound comprises dextrin, most preferably wheat dextrin. In accordance with another embodiment of the invention, the wetting agent includes one or more fibrous ingredients having fewer than 70% glucosidic 1,4 linkages, more than 15% glucosidic 1,6 linkages, especially from 25% to 50%, at least 5% each of glucosidic 1,2 linkages and glucosidic 1,3 linkages and less than 5 wt. % mono- and disaccharides. The wetting agent is useful particularly for savory food bars. The invention is also directed to a process of using the wetting agent by applying it to dried food ingredients to rehydrate the foods and to the rehydrated food ingredients per se.

The invention provides a non-fermented dipped seasoned preserved vegetable production method and belongs to the technical field of food processing. The non-fermented dipped seasoned preserved vegetable production method comprises the steps of selecting and slicing specific leaf mustards, then performing pickling and desalination, meanwhile preparing seasoning liquid to enable relative dielectric constant, dielectric loss factor and conductivity of the seasoning liquid at the1Hz frequency to be within a certain range, charging the sliced leaf mustards into a glass jar, dipping the sliced leaf mustards in the seasoning liquid, arranging the whole glass jar in two square parallel plates, connecting the parallel plates to two poles of a power function signal generator, performing processing at room temperature, then taking out and draining the leaf mustards, instantly performing vacuum package with bags, adding sesame oil into the bags, and finally processing products in an ultraviolet radiation sterilization device to obtain finished seasoned preserved vegetable products. The non-fermented dipped seasoned preserved vegetable production method is suitable for production of high-quality non-fermented instant seasoned preserved vegetable and is short in period and standard compared with a traditional process, and due to the fact that materials are carefully selected, the finished products produced by means of the production method are fine and smooth in taste and completely integrate flavored, peppery and salty taste.

The invention belongs to the field of pickled food processing, and in particular discloses vegetable-flavored rhizome pickled vegetables and a preparation method of the vegetable-flavored rhizome pickled vegetables. The preparation method of the vegetable-flavored rhizome pickled vegetables is characterized in that the preparation method comprises the following steps: taking rhizome vegetables as raw materials such as red carrot, white radish, carrot, kohlrabi, mustard tuber, Chinese artichoke, fresh ginger, allium chinensis, rutabaga, horseradish, Alpinia japonica, common beet, Jerusalem artichoke, sweet potato, taro, potato, Chinese yam, burdock and Platycodon grandiflorum; airing the raw materials, blending with a flavored curing material, pickling, tidying the vegetables, packaging and sterilizing. The flavored curing material is prepared by mixing and blending vinasse for making red wine, a salt agent, a sweetening agent, a sour agent, a tasty agent and a natural flavoring agent. The flavored curing material is mixed with the aired vegetable blocks, strips or pieces to be pickled. The vegetable-flavored rhizome pickled vegetables not only retain the special feature and nutrients of the original vegetables, but also increase flavor and nutrition of the natural flavoring agent through the pickling process, and enrich food constitutions on the table. The method is suitable for industrial volume production, low in price, beneficial to consumption of wage-earning class, and capable of achieving good market prospect.

The inventions disclosed herein relate to the discovery of the use of compounds having the formula shown belowand certain subgenera or species thereof, as flavor or taste modifiers, particularly, savory (“umami”) taste modifiers, savory flavoring agents and savory flavor enhancers in foods, beverages, and other comestible compositions.

A packaged savoury food concentrate in the form of a gel, for preparing a bouillon, a soup, a sauce, a gravy or a seasoning comprising: —a gelling system, —a liquid phase comprising a liquid polyol, —from 3% wt to 30% wt of salt, based on the weight of the total food concentrate, wherein the liquid polyol is present in an amount of from 0.1 wt % to 80 wt %, based on the total weight of the food concentrate.

The invention relates to the field of liquid milk, in particular to salty milky tea and a process for preparation thereof. The salty milky tea based on 1000 parts by weight comprises 800-936.4 parts by weight of milk, 7-10 parts by weight of tea extract or 0.8-4 parts by weight of instant tea powder, 1.26-3.3 parts by weight of stabilizer, 4-7 parts by weight of waterless cream or single cream or butter, 0.4-3 parts by weight of salt and 0-193.54 parts by weight of water, wherein the stabilizer comprises thickener and emulsifier. The salty milky tea prepared by the process contains healthcare components of tea but remains natural nutrition component in milk and is a liquid drink with smooth taste and heavy aroma. By utilizing the process, the loss of components of milk and tea is decreased to the utmost extent, and distinctive characteristics of full fresh and salty taste of the milky tea are remained.

Provided are packaged, tea-based beverages, which stably contain catechins at high concentration, are free of any salty taste, and have the inherent flavor and taste of tea. They contain the following ingredients (A) and (B): (A) from 320 mg / 500 mL to 1,300 mg / 500 mL of non-polymer catechins, and (B) water, wherein: (C) the content of non-epicatechins in the non-polymer catechins is from 40 to 80 wt. %, (D) the content of gallates in the non-polymer catechins is from 35 to 100 wt. %, (E) the weight ratio of the non-polymer catechins to sodium ions is from 12 to 16, and (F) the pH is from 5 to 7.

A potassium salt composition from seaweed, methods for producing the composition, and methods of using the composition of an essentially sodium-free salt substitute and / or potassium dietary supplement is described. The potassium salt composition has a pleasant salty taste and has a crystalline appearance that resembles regular table salt, but it is essentially free of the sodium and the metals. In addition, the product is essentially free of seaweed aromas or flavors which are removed by absorption or adsorption from an aqueous solution containing the dissolved potassium salt substitute.

The invention relates to a seafood-containing soup can and a manufacturing method thereof. The soup can is characterized by comprising a soup material containing dissolved xanthan gum and cooked seafood, wherein the mass concentration of the cooked seafood is between 10 and 50g / L, and the mass concentration of the xanthan gum is between 4 and 5g / L. The manufacturing method of the soup can comprises the following steps of: 1) preparing the soup material containing the dissolved xanthan gum; 2) treating seafood; and 3) preparing a finished product can. The soup can can be manufactured into salty taste, spicy taste, sweet taste and other different tastes. In the invention, the seafood is manufactured into a soup can which has delicious taste and rich nutrition, is convenient, quick and safe to eat; and the soup can saves labor in household kitchen, meets the requirement on consumers, fulfills the demands of fast-tempo society, and provides new developing space for seafood manufacture.

The present invention relates to a composition comprising a mixture of sugar and salt for treating meat. Treating meat either by penetration of said composition through the meat or by fermenting the meat in a closed container, results in a meat product with a salty taste throughout. Processes using lactic acid fermentation and process for producing storage-stable meat products are also disclosed.

The invention provides fish seasoning and a preparation method thereof. The method comprises the following steps: preparing minced fillet jelly; preparing enzymolysis solution from the minced fillet jelly; preparing a reaction solution through thermal reaction; and mixing the enzymolysis solution and / or the reaction solution, and adding an auxiliary material to prepare powdered or pasty fish seasoning. The powdered fish seasoning prepared by the method is meal from straw yellow to claybank and is easy to dissolve in water and has fish flavor, the total nitrogen content is not less than 3 percent, and the cooking salt content is not more than 45 percent; and the pasty fish seasoning is thick liquid from straw yellow to claybank, the total nitrogen content is not less than 1 percent, the total slid content is not less than 35 percent, and the cooking salt content is not more than 15 percent. The fish seasoning prepared by the method supplements a fish flavor variety absent in the prior salty essences and increases the varieties of the salty essences. The method has simple process and high production efficiency, and the used raw materials have wide sources, are easy to obtain and are helpful for saving the cost.

The invention discloses a lipid-lowering healthcare duck crisp and a processing method of the lipid-lowering healthcare duck crisp. The method comprises the following steps: washing and dewatering the duck, performing vacuum massage by fried salt, then sealing and pickling, adding water together with a herbal cuisine seasoning bag for marinating, steaming at high pressure, stirring the materials, filling into a mold, shaping, and then packaging to obtain the finished product, wherein in processing ingredients of the duck, Chinese medicinal herbs are added besides ordinary spices, and a chemical preservative is replaced by lotus leaf powder. The lipid-lowering duck crisp processed by the method provided by the invention is characterized by golden color, palatable softness and hardness of tissues with just slagging in the mouth, deliciously sweet and salty taste, intense and pure fragrance with mouthful fragrance; besides, the lipid-lowering duck crisp has a lipid-lowering healthcare function; a novel leisure food which is convenient to eat is provided for patients having high blood lipid, and the variety of the duck used as the leisure food is enriched.

The invention relates to a low-salt meat ball. The preparation method of the low-salt meat ball provided by the invention comprises the steps of: firstly, defreezing; secondly, mincing; thirdly, blending; fourthly, chopping and mixing; fifthly, curing; sixthly, forming balls through a machine or by hand; seventhly, cooking; eighthly, precooling; ninthly, quickly freezing; and finally packaging. The low-salt meat ball comprises the following original auxiliary materials in mix proportion by weight: 100kg of pork, 30k of fat pork, 10kg of modified cassava starch, 6kg of isolated soy protein, 0.2kg of carrageeenen, 1.0kg of compound salt; 1.7-1.9kg of white sugar, 0.1-0.3kg of monosodium glutamate, 0.2-0.3kg of garlic powder, 0.09-0.11kg of ginger powder, 0.3-0.5kg of pork paste and 38-42kg of ice water. The low-salt meat ball provided by the invention has the advantages of attractive surface color after cooking and formation, moderate salty taste, fresh, tender and tasty meat, uniform flavor immersion, pleasant mouthfeel, deliciousness, spiciness, and long lingering aftertaste.

In one aspect, the present invention relates to a mammalian cell-based high-throughput assay for the profiling and screening of human epithelial sodium channel (hENaC) cloned from a human kidney c-DNA library and is also expressed in other tissues including human taste tissue. The present invention further relates to amphibian oocyte-based medium-throughput electrophysiological assays for identifying human ENaC modulators, preferably ENaC enhancers. Compounds that modulate ENaC function in a cell-based ENaC assay are expected to affect salty taste in humans. The assays described herein have advantages over existing cellular expression systems. In the case of mammalian cells, such assays can be run in standard 96 or 384 well culture plates in high-throughput mode with enhanced assay results being achieved by the use of a compound that inhibits ENaC function, preferably an amiloride derivative such as Phenamil. In the case of the inventive oocyte electrophysiological assays (two-electrode voltage-clamp technique), these assays facilitate the identification of compounds which specifically modulate human ENaC. The assays of the invention provide a robust screen useful to detect compounds that facilitate (enhance) or inhibit hENaC function. Compounds that enhance or block human ENaC channel activity should thereby modulate salty taste in humans.

The invention belongs to the food processing industry, and especially relates to a pumpkin and buckwheat vermicelli processing technology. Raw materials of pumpkin and buckwheat vermicelli comprise, by weight, 69 parts of wheat flour, 22 parts of mashed pumpkin, 8.3 parts of buckwheat flour, 0.5 parts of an egg and 0.2 parts of salt. The pumpkin and buckwheat vermicelli processing technology comprises the steps of raw and auxiliary material selection, raw and auxiliary material pretreatment, kneading, slaking, composite calendering, strip cutting, drying, cut-out and packaging. The pumpkin and buckwheat vermicelli has the characteristics of beautiful color, no sour or salty taste, no other peculiar smells, delicate fragrances of pumpkins and buckwheat, no stickiness after boiling, no turbid soup, non-sticky mouthfeel, no gritty feeling, soft and tasty mouthfeel, and convenient eating, and has certain efficacies to the health of human bodies after frequent eating.

A sweet and salty microwave popcorn composition is provided. The sweet taste is provided by using a sweetening effective amount of sucralose in the composition. The salt taste is provided by using an effective amount of sodium chloride or common salt. Various sugar components (monosaccharides and non-sucralose disaccharides) are preferably avoided, to accomplish a desirable taste without burn. Microwave popcorn products using compositions as characterized, and preferred methods, are also provided.

A stable sodium-free aqueous seasoning solution of agreeable salty taste, adapted as a substitute for common salt in cooked and uncooked foodstuffs, containing purified water, an organic acid, a potassium salt, a calcium salt, and a magnesium salt. The mineral solution provides a dietary supplementation of magnesium, calcium, and potassium—indispensable minerals of a diet—to which colorants, natural essences and artificial essences (singly or in combination), and low concentrations of sodium chloride may be added.

Plant powder, plant bag, and dried plant are created with a wide range of various ingredients. Plant powder, plant bag, and dried plant are created comprising at least one plant ingredient, with at least one flavoring. At least one plant ingredient having nutrients including carbohydrates, vitamins, minerals, and antioxidants. At least one plant ingredient is in form selected from group consisting of plant powder, plant bag, and dried plant. At least one plant ingredient is selected from group consisting of herb, tea, root, flower, flower bud, pollen, stem, stem shoot, leaf, bulb, cereal grain, nut, seed, bean, fruit, fruit skin, vegetable, and vegetable skin. At least one plant ingredient can further comprising addition of at least one nutritional ingredient, and at least one food additive. At least one flavoring is selected from group consisting of bland, sweet, sour, bitter, salty, spicy, and pungent.

The invention discloses a continuous gradient countercurrent extraction method for producing soybean protein concentrate, which takes low-temperature defatted soybean expeller or high-temperature defatted expeller as the raw materials, and ethanol solution as the extraction agent; a multilayer and continuous extraction equipment is adopted for extracting the defatted soybean expeller continuously with a completed closure operating technology, and a soybean molasses is obtained from the extraction liquid which is made by the extraction technology. The soybean protein concentrate made by the method of the invention has light white color and pure flavor without salty taste, which can eliminate the anti-nutritional factors, and can be widely used in the food industry, which also is an indispensable nutritional additive in high-grade feed. The soybean molasses production which is made by the method of the invention is the best raw materials for further processing soybean isoflavones, soybean saponins, soybean oligosaccharides and extracting trypsinase inhibitor.