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CN-121970880-A - Pot-gas essence and preparation method and application thereof

CN121970880ACN 121970880 ACN121970880 ACN 121970880ACN-121970880-A

Abstract

The invention belongs to the field of food additive essence. The invention discloses a pot-gas essence and a preparation method and application thereof, wherein the pot-gas essence comprises the following components of octyl, capric glyceride, benzyl alcohol, black pepper oil, 2-acetylpyrazine, methyl cyclopentenolone, ethyl maltol, 4-hydroxy-2, 5-dimethyl-3 (2H) furanone, 2-tridecanone, acetic acid, 2, 5-dimethyl pyrazine, furfuryl mercaptan, 1, 8-cineole, 3-methylthiopropanal, oleic acid, phenethyl alcohol, sesame oil, 2-decenal, 2, 4-undecadiene aldehyde, phenylacetaldehyde, 3-methylthiobutanal, 3-methylthiopropanol, bis (2-methyl-3-furyl) disulfide, 2-methyl-3-mercaptofuran and 2, 3-pentanedione. The pot-gas essence can simulate the real pot-gas flavor, and the prepared food has the advantages of good temperature resistance, high reality, lasting and stable flavor, small dosage, low cost and higher application value.

Inventors

  • XIA ZHIYU
  • AI BIN
  • LI HANMING
  • LIAO SONGWEI

Assignees

  • 江西省华宝孔雀食品科技发展有限公司

Dates

Publication Date
20260505
Application Date
20260128

Claims (10)

  1. 1. A pot-gas essence is characterized by comprising the following components of octyl, capric acid glyceride, benzyl alcohol, black pepper oil, 2-acetyl pyrazine, methylcyclopentenolone, ethyl maltol, 4-hydroxy-2, 5-dimethyl-3 (2H) furanone, 2-tridecanone, acetic acid, 2, 5-dimethyl pyrazine, furfuryl mercaptan, 1, 8-cineole, 3-methylthiopropanal, oleic acid, phenethyl alcohol, sesame oil, 2-decenal, 2, 4-undecadienal, phenylacetaldehyde, 3-methylthiobutanal, 3-methylthiopropanol, bis (2-methyl-3-furanyl) disulfide, 2-methyl-3-mercapto furan and 2, 3-pentanedione.
  2. 2. The pot-gas essence according to claim 1, wherein the pot-gas essence comprises, by weight, 50% -75% of octyl and decyl glyceride, 1% -3% of benzyl alcohol, 0.2% -0.8% of black pepper oil, 0.003% -0.01% of 2-acetylpyrazine, 0.05% -0.15% of methylcyclopentenolone, 0.02% -0.08% of ethyl maltol, 0.1% -0.5% of 4-hydroxy-2, 5-dimethyl-3 (2H) furanone, 0.01% -0.04% of 2-tridecyl ketone, 0.05% -0.4% of acetic acid, 0.01% -0.05% of 2, 5-dimethyl pyrazine, 0.01% -0.06% of furfuryl mercaptan, 0.1% -0.4% of 1, 8-cineole, 0.05% -0.2% of 3-methylthiopropanal, 4% -15% of oleic acid, 0.01% -0.05% of phenethyl alcohol, 20% -30% of sesame oil, 0.02% -0.05% of 2-dimethyl-3 (2H) furanone, 0.01% -0.01% of 2, 0.01% -0.01% of 2-dimethyl-butanal, 0.01% -0.01% of 2-dimethyl-3-butanal, 0.01% -0.01% of 2-dimethyl-2-butanal.
  3. 3. The pot gas flavor of claim 1 or 2, further comprising 2-hexenal, 2,3, 5-trimethylpyrazine, 3-methyl-2-butanethiol, dimethyl disulfide, 4, 5-dimethyl-3-hydroxy-2, 5-dihydrofuran-2-one, tetrahydrothiophen-3-one, and 3-mercapto-2-methylpentanol.
  4. 4. The pot-gas essence according to claim 3, further comprising, in weight percent, 0.001% -0.005% of 2-hexenal, 0.01% -0.05% of 2,3, 5-trimethylpyrazine, 0.01% -0.03% of 3-methyl-2-butanethiol, 0.01% -0.05% of dimethyl disulfide, 0.01% -0.05% of 4, 5-dimethyl-3-hydroxy-2, 5-dihydrofuran-2-one, 0.01% -0.05% of tetrahydrothiophene-3-one and 0.005% -0.02% of 3-mercapto-2-methylpentanol.
  5. 5. The method for preparing the pot-gas essence according to any one of claims 1 to 4, which is characterized by comprising the following steps: Mixing 2-acetylpyrazine, methyl cyclopentenolone, ethyl maltol and 4-hydroxy-2, 5-dimethyl-3 (2H) -furanone with octyl and capric glyceride, and dissolving to obtain a mixture; Mixing the mixture with the rest components to obtain the pot-gas essence.
  6. 6. The use of the pot-gas flavor according to any one of claims 1 to 4 for the preparation of a food or food additive.
  7. 7. The use according to claim 6, wherein the pot-gas essence accounts for 0.2% -0.8% of the food by mass; Preferably, the food product comprises at least one of a sauce, a bean product, a meat product and an expanded food product.
  8. 8. A food additive, characterized in that the food additive comprises the pot-gas flavor according to any one of claims 1 to 4.
  9. 9. A food product, characterized in that it comprises the pot-gas flavour of any one of claims 1 to 4; Preferably, the food product comprises at least one of a sauce, a bean product, a meat product and an expanded food product.
  10. 10. The method for producing a food according to claim 9, wherein the target food having a pot-gas flavor is obtained by adding a pot-gas essence to the target food.

Description

Pot-gas essence and preparation method and application thereof Technical Field The invention relates to the field of food additive essence, in particular to a pot-gas essence and a preparation method and application thereof. Background "Pot gas" is a core concept in the art of cooking Chinese food, especially cantonese sauting, and it does not refer to a single taste or smell substance, but rather refers to a comprehensive sensory experience produced by instant contact of food material with the surface of a hot pot under specific high temperature conditions. The experience is presented as a unique hierarchy of 'out-of-focus and in-tenderness' in the aspects of composite aroma with very high impact, slightly scorched flavor on the surface of food materials and mouthfeel. In the industry, the intensity of the pot-qi is regarded as the final standard for measuring the ability of chefs to control the fire. The pot-gas essence is a seasoning which can make food have pot-gas flavor, burnt flavor and oil flavor. Currently, consumers generally consider that the prepared vegetables lack smoke and fire gas or pot gas of the current stir-fried vegetables, and the pot gas essence can simulate the flavor of strong fire stir-frying and improve the flavor of the prepared vegetables. Along with the increase of the demands of consumers on convenient foods, in order to provide the flavor which is closer to the instant dishes under the condition of not changing the existing processing technology, the development of the pot-gas essence which can truly simulate the pot-gas flavor has certain significance and market demands. Disclosure of Invention The invention aims to provide a pot-gas essence capable of truly simulating the flavor of pot-gas, a preparation method thereof and application thereof in preparing food or food additives. In a first aspect, the present invention provides a pot-gas flavor. According to a second aspect of the invention, there is provided a method for preparing the pot-gas essence according to the first aspect of the invention. In a third aspect, the invention provides the use of the pot-gas essence according to the first aspect of the invention for preparing food or food additives. In a fourth aspect, the present invention provides a food additive. In a fifth aspect of the invention, a food product is provided. In a sixth aspect of the invention there is provided a method of preparing a food product according to the fifth aspect of the invention. The technical scheme adopted by the invention is as follows: The first aspect of the invention aims to provide a pot-gas essence, which comprises the following components of octyl, capric glyceride, benzyl alcohol, black pepper oil, 2-acetyl pyrazine, methyl cyclopentenolone, ethyl maltol, 4-hydroxy-2, 5-dimethyl-3 (2H) furanone, 2-tridecanone, acetic acid, 2, 5-dimethyl pyrazine, furfuryl mercaptan, 1, 8-eucalyptol, 3-methylthiopropanal, oleic acid, phenethyl alcohol, sesame oil, 2-decenal, 2, 4-undecadienyl aldehyde, phenylacetaldehyde, 3-methylthiobutanal, 3-methylthiopropanol, bis (2-methyl-3-furanyl) disulfide, 2-methyl-3-mercapto furan and 2, 3-pentanedione. In some embodiments of the invention, the pot-gas essence comprises, by weight, 50% -75% of octyl and decanoate glyceride, 1% -3% of benzyl alcohol, 0.2% -0.8% of black pepper oil, 0.003% -0.01% of 2-acetylpyrazine, 0.05% -0.15% of methylcyclopentenone, 0.02% -0.08% of ethyl maltol, 0.1% -0.5% of 4-hydroxy-2, 5-dimethyl-3 (2H) furanone, 0.01% -0.04% of 2-tridecanone, 0.05% -0.4% of acetic acid, 0.01% -0.05% of 2, 5-dimethylpyrazine, 0.1% -0.4% of furfuryl mercaptan, 0.05% -0.2% of 1, 8-cineole, 0.01% -0.05% of phenethyl alcohol, 20% -30% of sesame oil, 0.02% -2, 2-dimethyl-3 (2H) furanone, 0.01% -0.04% of 2-tridecyl aldehyde, 0.05% -0.4% of acetic acid, 0.01% -0.05% of 2, 0.01% -0.01% of 2-dimethylpyrazine, 0.01% -3% of furfuryl mercaptan, 0.05% -0.01% -3% of 3-methyl-3-butanal. In some embodiments of the invention, the pot-gas essence comprises, by weight, 50% -75% of octyl and decanoate glyceride, 1% -2% of benzyl alcohol, 0.3% -0.6% of black pepper oil, 0.004% -0.008% of 2-acetylpyrazine, 0.05% -0.1% of methylcyclopentenolone, 0.03% -0.06% of ethyl maltol, 0.1% -0.2% of 4-hydroxy-2, 5-dimethyl-3 (2H) furanone, 0.01% -0.02% of 2-tridecanone, 0.1% -0.2% of acetic acid, 0.024% -0.048% of 2, 0.025% -0.05% of furfuryl mercaptan, 0.1% -0.2% of 1, 8-cineole, 0.08% -0.16% of 3-methylthiopropanal, 5% -15% of oleic acid, 0.02% -0.04% of phenethyl alcohol, 20% -25% of sesame oil, 2-dimethyl-3 (2H) furanone, 0.01% -0.02% of 2-tridecanone, 0.025% -0.03% -0.015% of 2, 2-dimethyl-butanal, 0.02% -0.015% of 2, 2-dimethyl-furanone, 0.02% -0.015% of 2-methyl-3-2-butanal, 0.015% of 2-dimethyl-butanal. In some embodiments of the invention, the pot-gas essence comprises, by weight, 60% -73% of octyl and decanoic acid glyceride, 1% -1.5% of benzyl alcohol, 0.3% -0.45% of black pepper oil, 0.004% -0.006% of 2-acetylpyraz