CN1081587A - Production method of instant flavor element for seasoning - Google Patents
Production method of instant flavor element for seasoning Download PDFInfo
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- CN1081587A CN1081587A CN92113823A CN92113823A CN1081587A CN 1081587 A CN1081587 A CN 1081587A CN 92113823 A CN92113823 A CN 92113823A CN 92113823 A CN92113823 A CN 92113823A CN 1081587 A CN1081587 A CN 1081587A
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- 239000000796 flavoring agent Substances 0.000 title claims description 12
- 235000019634 flavors Nutrition 0.000 title claims description 12
- 238000004519 manufacturing process Methods 0.000 title abstract description 9
- 235000011194 food seasoning agent Nutrition 0.000 title description 10
- 239000003960 organic solvent Substances 0.000 claims abstract description 29
- 239000002994 raw material Substances 0.000 claims abstract description 14
- 239000000126 substance Substances 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims description 26
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 25
- 238000000034 method Methods 0.000 claims description 22
- 239000000203 mixture Substances 0.000 claims description 19
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 claims description 18
- 238000002386 leaching Methods 0.000 claims description 16
- 235000002566 Capsicum Nutrition 0.000 claims description 13
- 240000008574 Capsicum frutescens Species 0.000 claims description 12
- 244000203593 Piper nigrum Species 0.000 claims description 12
- 235000008184 Piper nigrum Nutrition 0.000 claims description 12
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 12
- 235000008397 ginger Nutrition 0.000 claims description 12
- 239000001390 capsicum minimum Substances 0.000 claims description 11
- 240000006927 Foeniculum vulgare Species 0.000 claims description 10
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 10
- 235000013614 black pepper Nutrition 0.000 claims description 10
- 239000000463 material Substances 0.000 claims description 10
- 239000002904 solvent Substances 0.000 claims description 10
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 claims description 9
- 235000019441 ethanol Nutrition 0.000 claims description 9
- ZWEHNKRNPOVVGH-UHFFFAOYSA-N 2-Butanone Chemical compound CCC(C)=O ZWEHNKRNPOVVGH-UHFFFAOYSA-N 0.000 claims description 8
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 8
- 150000001720 carbohydrates Chemical class 0.000 claims description 7
- 235000014633 carbohydrates Nutrition 0.000 claims description 7
- 235000001270 Allium sibiricum Nutrition 0.000 claims description 6
- 240000000467 Carum carvi Species 0.000 claims description 6
- 235000005747 Carum carvi Nutrition 0.000 claims description 6
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 6
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 6
- LYCAIKOWRPUZTN-UHFFFAOYSA-N Ethylene glycol Chemical compound OCCO LYCAIKOWRPUZTN-UHFFFAOYSA-N 0.000 claims description 6
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 6
- 235000019083 Osmanthus fragrans Nutrition 0.000 claims description 6
- 244000242564 Osmanthus fragrans Species 0.000 claims description 6
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 6
- MBLBDJOUHNCFQT-LXGUWJNJSA-N aldehydo-N-acetyl-D-glucosamine Chemical compound CC(=O)N[C@@H](C=O)[C@@H](O)[C@H](O)[C@H](O)CO MBLBDJOUHNCFQT-LXGUWJNJSA-N 0.000 claims description 6
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims description 6
- 239000008103 glucose Substances 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 240000002234 Allium sativum Species 0.000 claims description 5
- UHOVQNZJYSORNB-UHFFFAOYSA-N Benzene Chemical compound C1=CC=CC=C1 UHOVQNZJYSORNB-UHFFFAOYSA-N 0.000 claims description 5
- 235000014749 Mentha crispa Nutrition 0.000 claims description 5
- 244000246386 Mentha pulegium Species 0.000 claims description 5
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- 244000008991 Curcuma longa Species 0.000 claims description 4
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 claims description 4
- 241000196324 Embryophyta Species 0.000 claims description 4
- 244000078639 Mentha spicata Species 0.000 claims description 4
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 4
- 235000003373 curcuma longa Nutrition 0.000 claims description 4
- 229910052757 nitrogen Inorganic materials 0.000 claims description 4
- BDERNNFJNOPAEC-UHFFFAOYSA-N propan-1-ol Chemical compound CCCO BDERNNFJNOPAEC-UHFFFAOYSA-N 0.000 claims description 4
- 235000013976 turmeric Nutrition 0.000 claims description 4
- 241000675108 Citrus tangerina Species 0.000 claims description 3
- 235000009499 Vanilla fragrans Nutrition 0.000 claims description 3
- 244000263375 Vanilla tahitensis Species 0.000 claims description 3
- 235000012036 Vanilla tahitensis Nutrition 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims description 3
- 238000013019 agitation Methods 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 claims description 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 2
- WQZGKKKJIJFFOK-QTVWNMPRSA-N D-mannopyranose Chemical compound OC[C@H]1OC(O)[C@@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-QTVWNMPRSA-N 0.000 claims description 2
- HMFHBZSHGGEWLO-SOOFDHNKSA-N D-ribofuranose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H]1O HMFHBZSHGGEWLO-SOOFDHNKSA-N 0.000 claims description 2
- ZAQJHHRNXZUBTE-NQXXGFSBSA-N D-ribulose Chemical compound OC[C@@H](O)[C@@H](O)C(=O)CO ZAQJHHRNXZUBTE-NQXXGFSBSA-N 0.000 claims description 2
- ZAQJHHRNXZUBTE-UHFFFAOYSA-N D-threo-2-Pentulose Natural products OCC(O)C(O)C(=O)CO ZAQJHHRNXZUBTE-UHFFFAOYSA-N 0.000 claims description 2
- ZAQJHHRNXZUBTE-WUJLRWPWSA-N D-xylulose Chemical compound OC[C@@H](O)[C@H](O)C(=O)CO ZAQJHHRNXZUBTE-WUJLRWPWSA-N 0.000 claims description 2
- 229930091371 Fructose Natural products 0.000 claims description 2
- 239000005715 Fructose Substances 0.000 claims description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 2
- LKDRXBCSQODPBY-AMVSKUEXSA-N L-(-)-Sorbose Chemical compound OCC1(O)OC[C@H](O)[C@@H](O)[C@@H]1O LKDRXBCSQODPBY-AMVSKUEXSA-N 0.000 claims description 2
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 2
- LRHPLDYGYMQRHN-UHFFFAOYSA-N N-Butanol Chemical class CCCCO LRHPLDYGYMQRHN-UHFFFAOYSA-N 0.000 claims description 2
- AMQJEAYHLZJPGS-UHFFFAOYSA-N N-Pentanol Chemical compound CCCCCO AMQJEAYHLZJPGS-UHFFFAOYSA-N 0.000 claims description 2
- 240000009164 Petroselinum crispum Species 0.000 claims description 2
- 235000002770 Petroselinum crispum Nutrition 0.000 claims description 2
- PYMYPHUHKUWMLA-LMVFSUKVSA-N Ribose Natural products OC[C@@H](O)[C@@H](O)[C@@H](O)C=O PYMYPHUHKUWMLA-LMVFSUKVSA-N 0.000 claims description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 2
- 229930006000 Sucrose Natural products 0.000 claims description 2
- 235000005324 Typha latifolia Nutrition 0.000 claims description 2
- LPQOADBMXVRBNX-UHFFFAOYSA-N ac1ldcw0 Chemical compound Cl.C1CN(C)CCN1C1=C(F)C=C2C(=O)C(C(O)=O)=CN3CCSC1=C32 LPQOADBMXVRBNX-UHFFFAOYSA-N 0.000 claims description 2
- 150000001298 alcohols Chemical class 0.000 claims description 2
- HMFHBZSHGGEWLO-UHFFFAOYSA-N alpha-D-Furanose-Ribose Natural products OCC1OC(O)C(O)C1O HMFHBZSHGGEWLO-UHFFFAOYSA-N 0.000 claims description 2
- 229910052799 carbon Inorganic materials 0.000 claims description 2
- 239000012876 carrier material Substances 0.000 claims description 2
- 244000118869 coast club rush Species 0.000 claims description 2
- 150000002016 disaccharides Chemical class 0.000 claims description 2
- -1 galactolipin Chemical compound 0.000 claims description 2
- 150000002576 ketones Chemical class 0.000 claims description 2
- 239000008101 lactose Substances 0.000 claims description 2
- 239000012046 mixed solvent Substances 0.000 claims description 2
- 239000005720 sucrose Substances 0.000 claims description 2
- 238000002360 preparation method Methods 0.000 claims 1
- 238000010025 steaming Methods 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 9
- 238000010411 cooking Methods 0.000 abstract description 3
- 239000002304 perfume Substances 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 15
- 239000000686 essence Substances 0.000 description 11
- 241000234314 Zingiber Species 0.000 description 9
- 238000004821 distillation Methods 0.000 description 5
- 230000006837 decompression Effects 0.000 description 4
- 239000008159 sesame oil Substances 0.000 description 4
- 235000011803 sesame oil Nutrition 0.000 description 4
- 230000001954 sterilising effect Effects 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 238000010298 pulverizing process Methods 0.000 description 3
- 239000013557 residual solvent Substances 0.000 description 3
- 238000004659 sterilization and disinfection Methods 0.000 description 3
- 239000006002 Pepper Substances 0.000 description 2
- 235000016761 Piper aduncum Nutrition 0.000 description 2
- 235000017804 Piper guineense Nutrition 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 239000007789 gas Substances 0.000 description 2
- 239000012535 impurity Substances 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 238000010992 reflux Methods 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- KJESGYZFVCIMDE-UHFFFAOYSA-N 1-chloroethanol Chemical compound CC(O)Cl KJESGYZFVCIMDE-UHFFFAOYSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- IAYPIBMASNFSPL-UHFFFAOYSA-N Ethylene oxide Chemical compound C1CO1 IAYPIBMASNFSPL-UHFFFAOYSA-N 0.000 description 1
- 241000238631 Hexapoda Species 0.000 description 1
- 239000004367 Lipase Substances 0.000 description 1
- 102000004882 Lipase Human genes 0.000 description 1
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- 244000024873 Mentha crispa Species 0.000 description 1
- 240000009023 Myrrhis odorata Species 0.000 description 1
- 235000007265 Myrrhis odorata Nutrition 0.000 description 1
- 235000012550 Pimpinella anisum Nutrition 0.000 description 1
- 239000003463 adsorbent Substances 0.000 description 1
- 235000008452 baby food Nutrition 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 238000005352 clarification Methods 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
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Landscapes
- Seasonings (AREA)
Abstract
A process for preparing the instant flavouring essence includes such steps as treating the raw materials of edible perfume, animal and plant with organic solvent to obtain extract, adding water-soluble substance as carrier, and removing organic solvent. The product has the advantages of convenient use, safety, sanitation and long shelf life, and is suitable for cooking various foods in food industry and families.
Description
Be extensive use of spicy seasoning flavor product in food industry and the family.The flavouring that adopts natural material to make has safely, is of high nutritive value, the advantage that fragrance is pure.Traditional production method is with hot perfume material, and for example pepper, capsicum, ginger etc. are directly pulverized, and the particle of making all size uses.The method of pulverizing has chopping, grinds, pulverizes, and adds liquid nitrogen and pulverizes at low temperatures etc.Material after the pulverizing can give sterilization treatment with sterilization gas such as oxirane again.The normal flavoring that uses is formulated by a certain percentage by various pulverizing spices, vanilla for cooking etc. usually in the family.The kind of each composition and ratio can be adjusted by user's hobby.
But there is the following shortcoming in the production method of existing this spicy seasoning flavor product:
1, pulverizes in process such as (shred, grind or pulverize) contaminatedly easily, sneak into foreign matter.Have lipase in the product, tannin etc. make product easy to change, rotten.
2, to compose fragrant power changeable in the seasoning of product, in the production process effectively volatility sesame oil can lose.
3, with the raw material type difference, the outward appearance of product is different, usually can not obtain beautiful product appearance.
4, complicated operation during sterilization treatment often causes the loss of volatility sesame oil.Residual sterilizing gas, and issuable chlorethanol when having salt must be got rid of totally as far as possible, guarantee to be lower than the limit standard of regulation.
5, products obtained therefrom is fixing powder, influences its outward appearance and mouthfeel after adding food, can not all disengage effective sesame oil.
The present invention is a kind of novel, production method that can the water-soluble spicy seasoning of speed flavor product.Produce spicy seasoning flavor product with method of the present invention, can avoid above-mentioned various shortcoming.And, with the product that this law is produced, have concentrated type, the water-soluble advantage of speed, easy to use, safety and sanitation can be called the instant fragrant element to it.
Method of the present invention is described below:
With the flavorant animal-plant material, after appropriateness is pulverized, soak, extract, filter with suitable organic solvent, make leaching liquor; Before the organic solvent process in removing leaching liquor, or among the process, add the suitable quantity of water soluble substance, as carrier, remove whole organic solvents then, just obtain the fast water-soluble essence of concentrated type as glucose, salt etc.
Technological process of the present invention is described as follows:
Raw material cleans, dehydration, pulverize, and lixiviate, clarification filtration obtains residue after then filter residue being reclaimed solvent; Filtrate (recovery section solvent) adds carrier, removes and desolvates again through screening batching, packing.
Employed flavorant animal-plant material can be the shrimp shell in this law, or in the middle of hot fragrant class plant such as capsicum, ginger, onion, chive, caraway, the head of garlic, big fennel, little fennel, Chinese prickly ash, sweet osmanthus, tangerine peel, cassia, spearmint, black pepper, white pepper, turmeric, cloves, asia peppermint or the vanilla class plant any one, or the mixture of several compositions in them.For example: curried essence can be made with turmeric, capsicum, ginger, big fennel, cloves etc.
The described suitable organic solvent of this method can be in the ketones such as acetone, MEK, butanone any one; Or carbon number such as methyl alcohol, ethanol, propyl alcohol, butanols, amylalcohol, ethylene glycol is in 1～5 the lower alcohols any one; Or boiling range is at the benzinum of 30～100 ℃ of scopes; Or ether; Also can be mixed solvent, for example: the mixture of acetone, butanone, the mixture of methyl alcohol, ethanol, the mixture of acetone, benzinum, ethanol etc. by above-mentioned several solvent compositions.Preferably use low, the volatile organic solvent of toxicity,, can satisfy the safety and health request of food so preferably, also help producing as acetone, ethanol, benzinum.
Flavorant animal-plant material kind difference, the solubility size of its contained effective volatility sesame oil in different organic solvents are also different.So, preferably select different organic solvent kinds for use according to the kind of different raw materials, can improve the output and the quality of product.For example, ginger, Chinese anise, cloves, Chinese prickly ash, cassia bark, dried orange peel etc. select for use acetone better; Capsicum does, pepper selects for use ethanol better; Onion, chive, caraway, sweet osmanthus, peppermint, shrimp shell etc. select for use benzinum better.
Raw material soaks, during extracting, can carry out at normal temperatures with organic solvent, also can suitably heat.Should have reflux during heating, heating-up temperature generally is not higher than the boiling point of the organic solvent of use.Filter then and obtain leaching liquor.Also can filter and obtain leaching liquor with the reflux extraction method.
Before can the organic solvent in removing leaching liquor, or remove after the part organic solvent, add suitable quantity of water soluble substance-, remove remaining whole organic solvent again, just obtain the instant fragrant element as carrier as salt, glucose etc.Remove the organic solvent in the leaching liquor, can under normal pressure or decompression, carry out.
Carrier described in the present invention, can be salt, or in the carbohydrates such as monose, disaccharide such as ribose, glucose, fructose, sorbose, mannose, galactolipin, xylulose, ribulose, lactose, sucrose any one, or any several mixture in the above-mentioned carbohydrate, or a kind of mixture of or any several compositions in salt and the above-mentioned carbohydrate, the kind of carrier, proportioning decide according to taste and hobby.Can adjust the consumption of carrier, make the essence of constant weight have roughly the same seasoning and compose fragrant power.Like this, both convenient use can make the various essence standardizations of products, seriation again.
For example, following table is the prescription of raw material and used carrier in the various essences:
Table 1
Material name sugar (is example with glucose) salt raw material
Tabernaemontanus bulrush Sui 1～3 (1) 1～3 (1) 10
Sheep's-parsley 1～3 (1) 1～3 (1) 8
Capsicum 1～3 (1) 1～3 (1) 6
Black pepper 1～4 (2) 1～4 (2) 2
White pepper 1～4 (2) 1～4 (2) 2
Ginger 1～3 (1) 0～2 (0) 4
Chive 1～4 (1) 1～4 (1) 8
Caraway 5～10 (7) 2～6 (3) 30
Garlic 1～3 (1) 1～3 (1) 6
Fennel 5～10 (7) 1～4 (3) 5
Chinese prickly ash 5～10 (7) 1～4 (3) 5
Sweet osmanthus 2～6 (2) 0～2 (0) 1
Fresh shrimp shell 4～10 (6) 2～6 (4) 20
Dried orange peel 1～3 (1) 0～2 (0) 3
Peppermint 1～3 (1) 0～2 (0) 1
Cassia bark 5～10 (7) 1～4 (3) 20
Spearmint 1～3 (1) 0～2 (0) 1
Curried 4～10 (6) 2～6 (4) 10
Annotate: each item of digital is the part by weight between the various materials in the table, and the numeral in the bracket is an effect reference value preferably, and sugar is example with glucose, also can be in the above-mentioned carbohydrate any one, or several mixture arbitrarily.
Leaching liquor, perhaps remove add carrier in the leaching liquor that most of organic solvent to residual volume is about original volume 1/4-1/5 after, remove remaining whole organic solvent again, just obtain the instant fragrant element.This process is finished with the common heating way of distillation and is got final product, and preferably under agitation carries out, available chuck water-bath heating, and the hot water temperature can be at 30-100 ℃, and preferably 40-50 ℃, distillation is under reduced pressure carried out better, and vacuum generally is controlled at 75-85KPa.Also can add the absolute ethyl alcohol that is about vehicle weight about 1/2, by azeotropic method, or logical nitrogen makes the residual solvent amount be lower than the limit standard of regulation.
When leaching liquor is produced in filtration, also contain a large amount of organic solvents in the filter residue that obtains, available commonsense method reclaims solvent, and as the normal pressure distillation, steam dashes and heats up in a steamer, and decompression distillation etc. are reclaimed the gained solvent and can be used further to soak raw material.As reclaim impurity such as containing peculiar smell in the solvent, and can pass through rectifying, add adsorbent and remove method such as impurity and handle, handle the qualified solvent of back gained and can apply mechanically again.
According to the disclosed method of the present invention, can produce the water-soluble spicy seasoning flavor of speed with the flavorant animal-plant material and use essence, production technology is simple, and is easy to operate, and products obtained therefrom is easy to use, long shelf-life, having especially can the water-soluble advantage of speed.Product does not contain the water-insoluble solid particle, does not influence the outward appearance of food; By changing kind of carrier, can make the essence of various tastes; Change the carrier consumption, can make the essence that the roughly the same standardization of fragrant power, seriation are composed in seasoning; In process of production, the bacterium that may contain in the raw material, mould, insect etc. are thoroughly got rid of, and contain in the raw material to compose fragrant composition and extracted to greatest extent, have improved the using value of raw material greatly.For example, 100 kilograms of gingers can make 30 kilograms of ginger essences, and result of use is equivalent to 150 kilograms of gingers, and fragrant power is composed in the seasoning of instant fragrant element, generally are equivalent to 5-10 times of raw material.
The instant fragrant element of producing with this law can be widely used in food industry and family; Can be used for doing, the wet various food of class, for example: baste, instant food (soup stock), biscuit, meat products such as dairy products, sausage, baby food, home cooking and sprinkle are in dish, cold basin.
Embodiment one:
6 kilograms of fresh chillis, through super-dry, pulverize after, mix with absolute ethyl alcohol, after the stirred for several hour, leave standstill, filter, filter residue washs with fresh ethanol, washing lotion is incorporated in the filtered fluid, is leaching liquor.
Leaching liquor is moved in the container of tool agitating device, add 1 kilogram of glucose, 1 kilogram of salt, the water-soluble heating of chuck then, decompression boils off organic solvent, just obtains instant capsicum essence.
Embodiment two:
Method according to embodiment one, capsicum is used any one replacement in the middle of shrimp shell, ginger, onion, chive, caraway, the head of garlic, big fennel, little fennel, Chinese prickly ash, sweet osmanthus, tangerine peel, cassia, spearmint, black pepper, the white pepper instead, can make corresponding instant fragrant element.
Embodiment three:
According to the method for embodiment one, capsicum is used 4 kilograms in turmeric instead, and capsicum does 1 kilogram, 2 kilograms in ginger, and 2 kilograms of big fennels, 1 kilogram of replacement of cloves can make curried instant fragrant element.
Embodiment four:
According to embodiment one, two or three method, carrier and raw materials usedly have a ratio as shown in table 1.
Embodiment five:
Press the method for embodiment four, but after making leaching liquor, most of solvent is removed in distillation earlier, when residual volume is about original volume 1/4-1/5, the carrier that adds ratio as shown in table 1, under agitation, the water-soluble heating of chuck, water temperature 30-100 ℃, preferably 40-50 ℃, decompression boils off remaining whole organic solvent in 75-85KPa, just makes corresponding instant fragrant element.
Embodiment six:
Press the method for embodiment five, when adding carrier, add absolute ethyl alcohol simultaneously, azeotropic boils off residual solvent, and perhaps logical nitrogen boils off residual solvent, and makes corresponding instant fragrant element.
Claims (4)
1, a kind of the flavorant animal-plant material is mixed with organic solvent, through extracting, filter and make leaching liquor, remove the organic solvent in the leaching liquor then, to make the preparation method of water-soluble essence; Here said flavorant animal-plant material can be the shrimp shell, or in the middle of hot fragrant class plant such as capsicum, ginger, onion, chive, caraway, the head of garlic, big fennel, little fennel, Chinese prickly ash, sweet osmanthus, tangerine peel, cassia, spearmint, black pepper, white pepper, turmeric, cloves, asia peppermint or the vanilla class plant any one, or the mixture of several compositions in them; Here said organic solvent can be in the ketones such as acetone, MEK, butanone any one; Or carbon number such as methyl alcohol, ethanol, propyl alcohol, butanols, amylalcohol, ethylene glycol is in the lower alcohols of 1-5 any one; Or boiling range is at the benzinum of 30-100 ℃ of scope; Or ether; It also can be mixed solvent by above-mentioned several solvent compositions; Feature of the present invention be leaching liquor before removing organic solvent, or remove after the part organic solvent, add water-soluble substances as carrier, remove remaining whole organic solvent again, and make the instant fragrant element; Here said water-soluble substances can be a salt, or in the carbohydrates such as monose, disaccharide such as ribose, glucose, fructose, sorbose, mannose, galactolipin, xylulose, ribulose, lactose, sucrose any one, or any several mixture in the above-mentioned carbohydrate, or a kind of mixture of or any several compositions in salt and the above-mentioned carbohydrate.
2, the method for claim 1 is characterized in that the part by weight of carrier and raw material is as follows:
10 parts of tabernaemontanus bulrush Sui; 1～3 part of sugar, preferably 1 part; 1～3 part of salt, preferably 1 part; Perhaps Sheep's-parsley is 8 parts; 1～3 part of sugar, preferably 1 part; 1～3 part of salt, preferably 1 part; Perhaps capsicum is 6 parts; 1～3 part of sugar, preferably 1 part; 1～3 part of salt, preferably 1 part; Perhaps black pepper is 2 parts; 1～4 part of sugar, preferably 2 parts; 1～4 part of salt, preferably 2 parts; Perhaps white pepper is 2 parts; 1～4 part of sugar, preferably 2 parts; 1～4 part of salt, preferably 2 parts; Perhaps ginger is 4 parts; 1～3 part of sugar, preferably 1 part; 0～2 part of salt, preferably 0 part; Perhaps chive is 8 parts; 1～4 part of sugar, preferably 1 part; 1～4 part of salt, preferably 1 part; Perhaps caraway is 30 parts; 5～10 parts of sugar, preferably 7 parts; 2～6 parts of salt, preferably 3 parts; Perhaps garlic is 6 parts; 1～3 part of sugar, preferably 1 part; 1～3 part of salt, preferably 1 part; Perhaps fennel is 5 parts; 5～10 parts of sugar, preferably 7 parts; 1～4 part of salt, preferably 3 parts; Perhaps Chinese prickly ash is 5 parts; 5～10 parts of sugar, preferably 7 parts; 1～4 part of salt, preferably 3 parts; Perhaps sweet osmanthus is 1 part; 2～6 parts of sugar, preferably 2 parts; 0～2 part of salt, preferably 0 part; Perhaps fresh shrimp shell is 20 parts; 4～10 parts of sugar, preferably 6 parts; 2～6 parts of salt, preferably 4 parts; Perhaps dried orange peel is 3 parts; 1～3 part of sugar, preferably 1 part; 0～2 part of salt, preferably 0 part; Perhaps peppermint is 1 part; 1～3 part of sugar, preferably 1 part; 0～2 part of salt, preferably 0 part; Perhaps cassia bark is 20 parts; 5～10 parts of sugar, preferably 7 parts; 1～4 part of salt, preferably 3 parts; Perhaps spearmint is 1 part; 1～3 part of sugar, preferably 1 part; 0～2 part of salt, preferably 0 part; Perhaps curried 10 parts; 4～10 parts of sugar, preferably 6 parts; 2～6 parts of salt, preferably 4 parts.
3, method as claimed in claim 2 is characterized in that adding carrier again after leaching liquor is removed partial solvent earlier, then under agitation, and 30-100 ℃ of water-bath heating, (preferably 40-50 ℃), 75-85KPa pressure reducing and steaming organic solvent.
4, method as claimed in claim 3 after it is characterized in that adding carrier, adds the absolute ethyl alcohol azeotropic simultaneously and boils off the whole organic solvents of residue, and perhaps logical nitrogen boils off the whole organic solvents of residue.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN92113823A CN1081587A (en) | 1992-12-28 | 1992-12-28 | Production method of instant flavor element for seasoning |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN92113823A CN1081587A (en) | 1992-12-28 | 1992-12-28 | Production method of instant flavor element for seasoning |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1081587A true CN1081587A (en) | 1994-02-09 |
Family
ID=4946610
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN92113823A Pending CN1081587A (en) | 1992-12-28 | 1992-12-28 | Production method of instant flavor element for seasoning |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1081587A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100459879C (en) * | 2002-01-10 | 2009-02-11 | 弗门尼舍有限公司 | Method for producing an extruded delivery system |
| CN1854276B (en) * | 2005-04-29 | 2011-05-04 | 爱普香料集团股份有限公司 | Method for extracting natural perfume by polybasic lysosome transfer |
| CN103238809A (en) * | 2013-05-23 | 2013-08-14 | 天宁香料（江苏）有限公司 | Red onion extractive and application thereof |
| EP2010009A4 (en) * | 2006-04-21 | 2015-05-27 | Senomyx Inc | EDIBLE COMPOSITIONS COMPRISING HIGH POTENTIAL SALT TASTE FLAVORING COMPOUNDS AND METHODS OF MAKING SAME |
-
1992
- 1992-12-28 CN CN92113823A patent/CN1081587A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100459879C (en) * | 2002-01-10 | 2009-02-11 | 弗门尼舍有限公司 | Method for producing an extruded delivery system |
| CN1854276B (en) * | 2005-04-29 | 2011-05-04 | 爱普香料集团股份有限公司 | Method for extracting natural perfume by polybasic lysosome transfer |
| EP2010009A4 (en) * | 2006-04-21 | 2015-05-27 | Senomyx Inc | EDIBLE COMPOSITIONS COMPRISING HIGH POTENTIAL SALT TASTE FLAVORING COMPOUNDS AND METHODS OF MAKING SAME |
| CN103238809A (en) * | 2013-05-23 | 2013-08-14 | 天宁香料（江苏）有限公司 | Red onion extractive and application thereof |
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