1074 results about "Umami" 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.

Saturated and unsaturated compounds having sweet, salt or umami taste enhancement qualities. The compounds have the structure: where R1═H or methyl; R2 is selected from the group consisting of H, C1-C4 alkyl, alkenyl and methylene; R3 is selected from the group consisting of H, C1-C8 straight or branched chain alkyl, alkenyl, dienalkyl or phenyl; or if R1═H, R2 and R3 taken together can represent cyclopropyl, cyclobutyl, cyclopentyl, cyclopentenyl, cyclohexyl, or cyclohexenyl; R4 is selected from the group consisting of H, methyl and ethyl; R5 is selected from the group consisting of H, methyl and ethyl; R6 is selected from the group consisting of H, C1-C9 straight or branched chain alkyl, alkenyl, alkyldienyl, acyclic or containing no more than one ring; with the proviso that in structure 1 when R4 is H or Me; and R5═H or methyl, R6 may be selected from the group described above or phenyl.

The inventions disclosed herein relate to the discovery of the use of compounds having the formula shown below and 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.

The invention discloses anti-oxygenation maillard flavor peptides and a method for preparing the same. The anti-oxygenation maillard flavor peptides are prepared by using fish skin, which is waste from the processing of various fishes as a raw material and by the steps of pre-treatment, controlled enzymolysis, ultrafiltration, maillard reaction, ultrafiltration, drying and the like. The molecularweight range of the prepared maillard flavor peptides is between 1,000 and 5,000Da and the peptide content in the maillard flavor peptides is more than or equal to 90 percent. Tests indicates that the maillard flavor peptides prepared by the method can obviously improve delicate flavor, plumpness and delayed permeation property; simultaneously, the maillard flavor peptides are high in anti-oxygenation, and the oxidation resisting activity of the maillard flavor peptides is equal to commercial edible antioxidants; and the maillard flavor peptides not only obviously improve the delicate flavor,but also contain health-care ingredients, and is a novel natural and healthy flavor-development base material for flavorings.

The present invention relates to compositions containing flavor or taste modifiers, such as a flavoring or flavoring agents and flavor or taste enhancers, more particularly, savory (“umami”) taste modifiers, savory flavoring agents and savory flavor enhancers, for foods, beverages, and other comestible compositions. Compositions comprising an umami flavor agent or umami taste-enhancing agent in combination with one or more other food additives, preferably including a flavorant, herb, spice, fat, or oil, are disclosed.

The invention relates to a seasoning sauce and a preparation method thereof. The seasoning sauce comprises main materials, auxiliary materials, seasonings and blend oil. The preparation method comprises the following steps: cooking the blend oil to 80 DEG C, putting 1 to 3 parts of dry chili powder into a pot, and constantly stirring in moderate heat for 10 seconds; adding fermented blank beans into the pot, and stirring for 20 seconds in moderate heat; putting cooked beef dices with bean size into the pot, and frying for 15 seconds in moderate heat; mixing powdered broad bean paste, pickled chilies and chopped chilies for 3-4 times, and constantly stirring in the pot with a scoop; putting 0.5 to 1.0 part of edible salt, 0.7 to 1.2 parts of monosodium glutamate, 1.0 to 1.2 parts of chicken essence powder, 0.2 to 0.5 part of concentrated chicken broth and 2.5 to 4.5 parts of white sugar into the pot for seasoning when the temperature is 80 DEG C; and putting the rest main materials simultaneously into the pot, cooking for 40 minutes, and cooling and packaging. The seasoning sauce has the beneficial effects of transparent and bright color, pure and rich flavor and emphasized freshness, is suitable for cooked wheaten foods, rice, rice noodles, coarse cereals and the like, can be particularly used for cooking, household and business trip, can be presented for friends, and is convenient to carry.

The present invention is directed to novel compounds and a process for augmenting or imparting a flavor enhancement effect or modifying the perception of one or more of the five basic taste qualities sweet, sour, salt, bitter and umami, to a foodstuff, chewing gum, medicinal product, toothpaste, alcoholic beverage, aqueous beverage, snack, sauce or soup comprising the step of adding to a foodstuff, chewing gum, medicinal product, toothpaste, alcoholic beverage, aqueous beverage, snack, sauce or soup a flavor enhancement or modification of basic taste quality augmenting, enhancing or imparting quantity and concentration of at least one N-substituted unsaturated alkyl amide defined according to the structures:

The invention discloses an instant spiced shredded beef food, which is prepared from the following raw materials in parts by weight: 100,000 parts of beef, 2300 parts of edible salt, 1800 parts of white sugar, 1500 parts of aginomoto and 50 parts of vitamin C, and is prepared from the following spiced ingredients in parts by weight: 3,000 parts of red oil, 500 parts of five-spice oil, 40 parts of ethyl maltol, 1500 parts of beef cream, 1500 parts of chicken cream, 60 parts of ginger oil, 60 parts of scallion oil, 500 parts of five spice powder and 2,0000 parts of spice water. The preparation method comprises the following steps: preparing fresh meat, tumbling, pickling, charging, marinating, frying with hot oil, mixing raw materials and seasoning; carrying out vacuum packing and sterilization treatment; and cleaning, treating, airing, cooling, inspecting and warehousing. The invention aims at providing the instant spiced shredded beef food. The beef is uniformly seasoned and pickled, is good in flavor and taste, moderate in taste, neither too hard, nor too soft, and easy to chew and eat; most fresh taste of beef is reserved; the color of the beef is close to normal color; no toner needs to be externally added; and the food is relatively healthy.

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.

The invention discloses a formula of a seafood seasoning. The formula comprises the following raw materials according to part by weight: 20 to 35 parts of gourmet powder, 20 to 30 parts of seafood extractum, 15 to 25 parts of edible salt, 10 to 15 parts of starch, 10 to 20 parts of spice, 5 to 10 parts of white sugar, and 1 to 10 parts of maltodextrin, wherein the spice can be at least one of hot pepper, ginger, garlic, white pepper and onion. The manufacturing method of the seafood seasoning comprises the following steps: low-value fish, shrimp, shellfish and the like are concentrated through enzymolysis for standby, then the edible salt, the white sugar and the gourmet powder are smashed to be 100 to 120 in mesh, and all the raw materials are stirred completely by an efficient mixing machine and are made into the seafood seasoning with delicate flavour of seafood through pelletization, drying, cooling, screening and packaging. The seafood seasoning provided by the invention has peculiar delicate flavour and spicery, is delicious in taste, pure in spicery and mild in taste, is mainly used for seasoning in frying, cold dish in sauce, and the like, and is essential in cooking of food.

The invention discloses umami seasoning and a preparation method thereof. The umami seasoning comprises the following components by weight: 10-50 parts of yeast extract, 10-50 parts of salt, 5-20 parts of saccharides, 5-40 parts of powdered filler, 1-10 parts of soy sauce powder, 0.1-5 parts of vinegar powder, 1-10 parts of protein substances and 3-20 parts of spice powder. All the raw materials adopted by the umami seasoning have properties of foods, and the umami seasoning is not added with monosodium glutamate, disodium nucleotide, disodium succinate, artificially extracted amino acids or all kinds of flavors and any other components belonging to the field of food additives. Because the yeast extract is rich in various naturally-existed delicious amino acids, polypeptides, B-family vitamins and the like, the prepared umami seasoning not only has the advantages of being natural, safe, nutritional and healthy, but also is rich and full in flavor, is mellow and long-lasting in taste, has incomparable umami-increasing and seasoning effects, and can be widely used in food processing and seasoning and cooking of dishes.

The invention relates to a high-calcium compound shrimp cake and a producing method thereof. The high-calcium compound shrimp cake is prepared through carrying out low-temperature chopping and uniform stirring on an all-acete chinensis paste which is prepared through a high-precision waterproof pulverization technology and proportional minced fillet, chicken breast fillet, salt, vital gluten, diced fatty meat, potato starch, monosodium glutamate, disodium 5'-ribonucleotide, sugar, a water retention agent and a quality improver so as to obtain a cake core material, preparing the cake core material into a circular or elliptic shape through a forming machine, wrapping a layer of bread powder on the outside surface of the cake core, and after the shape of the obtained shrimp cake is finalized by quick-freezing, deep-frying the shrimp cake until the appearance of the shrimp cake is golden, so that the shrimp cake is obtained. The shrimp cake prepared by the producing method is golden in appearance, and fresh, tender and slightly crisp in taste, both has the delicate flavors of shrimps, and preserves various beneficial elements such as rich Ca, P, chitin and astaxanthin in shrimp shells, so that the shrimp cake accords with the demands of people on food nutrition, health, taste, and the like.

The invention discloses fast alcoholized dark green tea and a preparation method of the dark green tea. The preparation method comprises the following steps of: converting catechin with bitter taste in the raw dark green tea into theaflavin, thearubigin and theabrownin, degrading cellulose into glucose with sweet taste, converting insoluble pectin into soluble pectin (to increase the thickness of a tea soup), and degrading protein into amino acids with umami taste by adding microorganisms and an enzyme solution into the raw dark green tea under the condition with certain temperature and humidity, and applying chemical action to the resulting product in supplementation, and at last neutralizing partial acidic components with baking soda. The technical problems of long fermentation time and the generation of nauseating and sour smells in dark green tea pile fermentation are solved; the tea made from the dark green tea obtained by the preparation method disclosed by the invention is delicate and mellow in taste, orange red and transparent in tea soup, and rich in stale flavor; and the dark green tea is pretty high in contents such as soluble sugar, theaflavin, thearubigin and amino acid, and can reach the taste effect of old tea more than 5 years in about 4 days.

The invention provides a delicious edible fungus product, which is produced by pulverizing, mixing and granulating the following raw materials, in mass ratio, edible fungus aqueous extract drying powder 5-25 parts, monosodium glutamate 10-25 parts, kitchen salt 10-40 parts, I+G nucleotide 0.5-5 parts, maltodextrin or starch 8-40 parts and white sugar 10-20 parts. The resourceful edible fungus is selected as the raw material of the delicious product provided by the invention, and the product has the advantages of simple preparation process, easy operation, low cost, delicious taste, high nutrition value and some health-care effects.

The invention relates to a feed additive of aquaculture industry, in particular to a meat quality flavor modifying agent for grass carp or carp and a preparation method thereof. Each kilogram of modifying agent comprises the following components: 30 to 50g of seaweed extract, 10 to 20g of combination of inosinic acid and guanylic acid, 20 to 30g of carnitine, 15 to 30g of glycin, 10 to 20g of alanine and the balance of zeolite powder. The preparation method comprises the following steps: firstly, crushing solid materials in the seaweed extract, the combination of inosinic acid and guanylic acid, the carnitine, the glycin, the alanine and the zeolite powder materials and sieving the crushed solid materials through a sieve with 80 to 100 meshes for later use; and secondly, mixing and stirring the crushed solid materials in the proportion to ensure that the coefficient of variation CV of the uniformity is less than 5 percent to obtain the product. The modifying agent can effectively improve protein content, content of total amino acids, content of essential amino acids and content of delicious amino acid in muscles of the grass carp and the carp.

The invention relates to a preparation method for transforming a conventional well-known snack in the Huainan region to a convenience food which can be circulated in the market. The preparation method is adopted to prepare the convenience food which can be stored for a long time, is convenient to transport and can be eaten at any time and any place while the advantages of the traditional snack, Huainan beef soup, are developed, and the nutritional ingredients and flavor materials in beef are fully extracted, so that a market of fast-moving consumer goods is greatly enriched, and the requirements of people on various types of foods are met. Simultaneously, the product quality is stable, the product is convenient and safe, the large-scale industrial production can be realized, and economic and social benefits are remarkable.

The invention provides a seasoning relating to the field of foods. The seasoning comprises the following components in percentage by weight: 15%-25% of chicken extractives, 7%-13% of yeast extractives, 1%-2% of chicken essences and 7%-13% of hydrolyzed vegetable proteins. The seasoning has strong chicken delicate flavor and aroma and sodium glutamate content of lower than 20%, can obviously improve the aroma and the taste of dishes and has extensive market prospect.

The invention discloses a formulation for pot chicken special meat paste. The formulation comprises vegetable oil and fat, chicken fat, fresh spice, dry spice, fermented soy sauce, cooking wine, chicken breast, chicken thigh, chicken paste, chicken bone extract, salt, sugar, monosodium glutamate and composite tasty agents. The invention also discloses a production process for producing pot chicken special meat paste through the formulation. According to the invention, the formulation and the process can be used for obtaining the pot chicken special meat paste, so that the flavour blank is filled, the production process is unified and the mouth-feel is consistent, thus enabling the pot chicken eating to be free of geographical limitations.

Disclosed is a method to prepare a myceliated high-protein food product, which includes culturing a fungi an aqueous media which has a high level of plant protein, for example at least 20 g protein per 100 g dry weight with excipients, on a dry weight basis. The plant protein can include pea, rice and / or chickpea. The fungi can include comprises Lentinula spp., Agaricus spp., Pleurotus spp., Boletus spp., or Laetiporus spp. After culturing, the material is harvested by obtaining the myceliated high-protein food product via drying or concentrating. The resultant myceliated high-protein food product may have its taste, flavor, or aroma modulated, such as by increasing desirable flavors or tastes such as meaty, savory, umami, popcorn and / or by decreasing undesirable flavors such as bitterness, astringency or beaniness. Deflavoring and / or deodorizing as compared to non-myceliated control materials can also be observed. Also disclosed are myceliated high-protein food products.

The invention discloses production technology for seasoned prawns with soft package, which is characterized in that the production technology comprises the steps of treating raw materials, pickling, brine boiling, deep frying, seasoning, packaging and the like. The technology saves a pre-boiling process, reduces the content of moisture, and better saves the delicate flavor of prawns and the flavor after the seasoning; the shelf life of products is prolonged through pickling and sterilization working procedures; the fishy smell is better removed; and the production technology has simple operation and easily realizes industrialized production. The seasoned prawns prepared by the technology have good color and luster and unique flavor, and are prawn leisure food which can be directly eaten.

The present invention provides isosorbide derivatives having the formula shown below and 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,

The present invention discloses boletus edulis Maillard flavor peptide and a preparation method thereof. The boletus edulis Maillard flavor peptide is prepared by the following step: carrying out enzymatic hydrolysis treatment on treated fresh boletus edulis or the remained leftover bits and pieces of the boletus edulis after processed; carrying out ultrafiltration enrichment of the flavor peptide, carrying out Maillard reaction, concentration and spraying drying, and obtaining the boletus edulis Maillard flavor peptide. The prepared boletus edulis Maillard flavor peptide is strong in fresh flavor, has a natural flavor, can effectively enhance mellowness and delayed permeation property of seasonings and food, and is an ideal food additive and freshener. The boletus edulis Maillard flavor peptide can be used as an additive for puffed food, instant food and meat products, and can be used as a basic raw material for new natural compound seasonings. The boletus edulis Maillard flavor peptide has good development prospects.

The invention relates to a method for preparing a lactic acid fermentation product of kelp. The method comprises the following steps of: rehydrating the kelp, blanching, cooling to normal temperature, and adding fermentation liquor, wherein the mass ratio of the kelp to the fermentation liquor is 1:(2-5); and inoculating activated mixed lactic acid bacteria, fermenting for 5 to 7 days under the sealing condition, and thus obtaining the lactic acid fermentation product of the kelp. In the method, the unsalted and dried kelp is rehydrated to perform lactic acid fermentation, is not limited by seasons and is not subjected to fishy smell removal treatment, so that the fermented kelp product has specific fermented fragrance of pickles and the delicate flavor of the kelp; and the mixed lactic acid bacteria is used for fermentation, so the obtained lactic acid fermentation product of the kelp has more delicious flavor and appropriate salty and sour taste, and is crisp, tender and palatable.

The invention discloses spicy pleurotus eryngii which comprises the following raw materials by weight ratio: 100% of dehydrated pleurotus eryngii, 2-3% of salt, 1-4% of fresh seasoning, 0.02-0.06% of chilli, 0.02-0.1% of spices and 1-8% of vegetable oil. The spicy pleurotus eryngii is prepared by the procedures of checking and accepting the raw materials, precooking, cooling, dehydrating, mixing, packaging, sterilizing and the like. The spicy pleurotus eryngii solves the problem of difficult storage of the pleurotus eryngii, avoids rot of the pleurotus eryngii through factory processing and adds taste; and the spicy pleurotus eryngii is spicy and delicious and convenient to eat, and has fresh taste and rich nutrition.

The invention belongs to the field of convenient soup-type foods, and discloses umami enhanced-type instant seaweed soup and a preparation method thereof. The seaweed soup contains laver, kelp, sea shrimp meat, eggs, auxiliary materials, flavorings and water, wherein the auxiliary materials are caraway, scallion and starch; the flavorings are edible salt, a seafood flavored enhancer and ginger powder; and the seafood flavored enhancer is obtained by mixing seafood product leftovers of sea shrimps, seashells, sea fish and the like with water to be homogenized and boiled and then to be enzymolyzed with neutral protease after being cooled. The seaweed soup is simple to produce and enhanced in seafood flavor, not only can be used as a side dish for food for a journey to be carried on and can be instantly eaten after being instantly brewed, but also can be used as a raw material for household daily soup, is convenient and time-saving and provides the instant food with high nutrition, which conforms to the modern fast-paced life, for consumers.

An old hen soup as medicinal food for health-care purpose and the convalescents is prepared from old hen, 7 Chinese-medicinal materials including wolfberry fruit, yam, jujube, longan, etc, 6 flavourings including scallion, ginger, gourmet powder, wine, etc, and water through stewing.

Alkyldienamides compounds suitable for use as flavoring agents are disclosed. The compounds are used as flavors since they possess umami characteristics or other desirable organoleptic properties. The disclosed compounds are defined by the structure set forth below:wherein R is methyl, ethyl, n-propyl, isopropyl, cyclopropyl, n-butyl, sec-butyl, isobutyl, cyclobutyl, CH2CH(CH3)CH2CH3, CH2CH(OH)CH3, CH(CH3)CH2OH, CH2C(CH3)2OH, CH2CH2OH,cyclopentyl or allyl; and wherein R′ is methyl, ethyl, n-propyl, n-butyl or n-pentyl, n-hexyl.

The invention discloses a chicken essence condiment, comprising the raw materials of chicken meat extract, mushroom extract, yeast extract and flavour development disodium nucleoside which substitute the sodium glutamate as the flavour development matters, thus solving the problems of thirsty owing to intaking excessive sodium glutamate and health care owing to high temperature application of sodium glutamate. The invention removes the sodium glutamate, but not changes the flavouring function of the chicken essence, thus balancing the nutrition and benefiting the health.

The invention discloses Tujia-flavor hot and sour chicken giblets, and belongs to the technical field of a cooked product. The Tujia-flavor hot and sour chicken giblets adopt the technical scheme that the cooked product with Tujia flavor and hot and sour taste is prepared from internal organs of local chicken. The Tujia-flavor hot and sour chicken giblets have the beneficial effects that the internal organs of the local chicken which are abandoned in the past are collected to prepare delicious foods. Therefore, an abundant food resource is provided; the environmental pollution is reduced; and the possibility of a natural dissemination disease is also reduced. A raw material is more exquisite by cleaning and removing foul smell and fishy smell; specific pickled radishes for Tujia, pickled hot peppers, pickled ginger, a small amount of pepper, illicium verum, myrcia and liquorice are added to the fried ingredients, so that the chicken gizzard has a rustic Tujia flavor and hot and sour taste; and the prepared hot and sour chicken giblets are bright in color, delicious in taste, thick in smell, fragrant and delicious, appetizing and spleen-tonifying, can be eaten after being opened and heated, and is suitable for large-scale production.