CN104664307A - Base stock, product containing same and preparation method and application of base stock - Google Patents
Base stock, product containing same and preparation method and application of base stock Download PDFInfo
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- CN104664307A CN104664307A CN201510121817.9A CN201510121817A CN104664307A CN 104664307 A CN104664307 A CN 104664307A CN 201510121817 A CN201510121817 A CN 201510121817A CN 104664307 A CN104664307 A CN 104664307A
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Abstract
The invention relates to a base stock. The base stock is characterized by being prepared by the following steps: (a) partial biological hydrolysis of a raw material rich in proplastid and (b) thermal reaction of a product obtained in the step (a). The base stock can also adopt another step: fermenting the product obtained in the step (a) subsequently or simultaneously.
Description
The application's to be the applying date be February 18, denomination of invention in 2009 is the divisional application of No. 200980157783.1st, the Chinese invention patent application of " base-material, the product containing this base-material, Preparation Method And The Use ".
Technical field
The present invention relates to new natural base-material, product, Preparation Method And The Use containing them.More particularly, the present invention relates to the natural flavour mountaineous base-material with inherent genuine characteristic flavor on basis, it can be added in recipe as centre batching, transmit initial adjustment (top notes) and middle tune (middle notes) (fragrance and taste) simultaneously, mainly contain the overall local flavor tonality and tactile impression that help finished product, the invention still further relates to the cooking containing described base-material and confectionary product, the production method (combined method of fermentation and thermal response process) of described base-material and the purposes of this type of culinary base in the cooking, confectionery, cosmetics and beverage products.
Background technology
Generally speaking, the local flavor of product is mainly by adjusting (non-volatile matter in representative, as strong dose of (body-givers), hydrolysate, yeast extract, polypeptide, organic acid, phosphate, lipid etc.) and represent initial adjustment (volatile matter, such as characteristic effect compound (character impact compounds), as roast chicken fragrance) single batching produce.
Most of food forms adopts the initial adjustment purchased from flavouring shop, can transmit genuine characteristic perfume tunefulness.But, adopt initial adjustment to cause following multiple shortcoming: initial adjustment is formed primarily of volatile matter, therefore lack taste, concentration (depth) and strong (body).In order to make the taste of product, local flavor, concentration and strong complete, in formula, need different materials, this makes in production site operational processes more complicated.
In addition, the initial adjustment bought is adopted also to be commercially disadvantageous, because be difficult to the product distinguishing different manufacturer accordingly.
Also do not find now the natural base-material class that the combination product adjusted in the first mediation produced by biological conversion and heat treatment step can be combined.
Nearest research mainly concentrates on this aspect.
JP 2005000157 provides the flavouring adopting onion as the fermentation of primary raw material.The flavouring of this fermentation obtains by the following method: heat-treated by the vegetables containing onion, then adds containing Fructus Hordei Germinatus cereal, salt and yeast in vegetables, then is carried out fermenting and burin-in process by vegetables.Except onion, this invention does not adopt other antecedent any, does not comprise any heat treatment process that can produce specific characteristic taste.This is extremely similar to the method preparing salted vegetables and acid pepper.
JP 2003259835 has prepared a plant material, by employing microorganism such as lactic acid bacteria and yeast, fermenting plant material is had the added value of improvement, and also can produce spendable food, cosmetics etc. by this product.This invention is adopt fermentable equally, thus provides the longer stable shelf-life and can discharge composition in plant cell, and it can use in skin care item or food, but can not produce characteristic flavor.
The method of EP 0490794 comprises employing fermentation reaction and microorganism/harmful substance is separated, and produces the taste with saline taste and/or barbecue taste and/or baking.The method of this invention does not have separating step, because the dough of all fermentations is all edible, can directly eat like this.
The new base-material of initial adjustment of being in harmonious proportion in finding can to produce in a kind of single batching is highly profitable.This base-material decreases the needs adding single various batchings in recipe, makes production process have more operability.
In addition, this base-material maintains natural genuine characteristic flavor, the dependence reduced seasoning shop, brand recognition by more elaborate taste tonality, and can distinguish the product of different supplier.This new base-material makes to become possibility for client provides natural simultaneously with nutrition.
Summary of the invention
Summary of the invention (according to final claim in rear explanation)
Detailed Description Of The Invention
The invention provides new base-material, it is in harmonious proportion initial adjustment in can producing in the single batching of one, namely can provide the base-material with middle mediation initial adjustment effect of characteristic flavor.This new base-material can add fragrance and taste in final products simultaneously, and it can carry out biotransformation and rear-to raw material and/or in advance-heat treated combination produces from raw material by adopting.
Therefore, more particularly, the present invention relates to the new natural base-material with inherent genuine characteristic flavor.This culinary base is strong dose (body-giver), and it can provide unique delicious fragrance (such as by Maggi lactone and/or sulfur molecule) and compound taste (such as by amino acid, sugar, Maillard product, organic acid).It is produced by the biotransformation of natural material and heat treatment, described raw material is faenum graecum, beans, Lovage, celery, animal protein material such as, and they are (such as carbohydrate, hydroxyl-iso-leucine (HIL), threonine, the polypeptide etc.) that enrich very much in seasoning antecedent.
The object of the invention is by biological hydrolysis and/or fermentation (such as hydroxyl-isoleucine (HIL), threonine etc.), amino acid and the obtainable antecedent of reduced sugar, they are interacted together in heating process, this is simultaneously with the thermal conversion step of Maillard reaction, for generation of fragrance and taste.
In one embodiment, base-material of the present invention is prepared through the following steps:
A () will be rich in the feedstock portions biological hydrolysis of antecedent, and
B the product obtained in (a) is carried out thermal response step by ().
Accompanying drawing 1 is feature Spider Chart of the present invention, indicates the middle tune (F=taste) of product of the present invention and the generation of initial adjustment (A=fragrance).
Part biological hydrolysis (adopt enzyme and/or the starter culture) step of (a) can cracking stock organic cells and discharge antecedent, amino acid, protein, glycoprotein etc., thus increase the output of the molecule transmitting taste and fragrance;
The enzyme used in this step includes but not limited to all hydrolases, preferred fat enzyme, protease, amylase, cellulase, most preferably protease and cellulase.
According to a further aspect in the invention, described base-material adopts another kind of step to prepare, and adopts the starter culture of the product obtained in step (a) with after fermentation or ferments simultaneously.
The raw material being rich in antecedent used in this step includes but not limited to for being cooked, any suitable material of confectionery, beverage, cosmetics, preferably there are those materials of the antecedent of Maggi characteristic flavor, such as traditional Asia seasoning matter, belong to the plant of allium family, most preferably faenum graecum, beans, purple onion, Lovage, celery, gluten, yeast extract and rhizome of chuanxiong (Ligusticum chuanxiong).
If the raw material prepared for base-material contains the quantity not sufficient of sugar to carry out Maillard reaction subsequently, then need to add a certain amount of sugar when process starts.Described sugar is not very crucial in course of reaction, can be the sugar of any kind well known by persons skilled in the art.
In base-material of the present invention, antecedent for Maillard reaction is those antecedents comprising amino acid, reduced sugar, antecedent for specific tonality comprises: be hydroxyl-iso-leucine (HIL) for fenugreck lactone (Sotolone), for the sulphurous materials of chicken local flavor.Such as, antecedent is methionine and paddy Guang ammonia peptide (sulfur-containing compound) or hydroxyl-iso-leucine.
The raw material of step (a) is selected from the natural material being rich in following material: amino acid, reduced sugar, fenugreck lactone antecedent, ethyl fenugreck lactone (emoxyfurone) antecedent and aliphatic acid.In addition, the raw material of step (a) is selected from the raw material containing a large amount of natural antecedent, such as the antecedent of fenugreck lactone and ethyl fenugreck lactone.Fenugreck lactone is this type of raw material.The existence of aliphatic acid is in order to seasoning, preferred natural acid.
Plant antecedent can be converted into natural adhesion sense (mouth-coating), strong, volatility and non-volatile flavoring compound (such as organic acid, lipid, peptide, amino acid, ester) by the starter microorganism used in this fermentation step, therefore can produce the base-material of multiple taste, include but not limited to mould (Aspergillus ssp.) (such as Eurotium), saccharomycete (such as saccharomyces (Saccharomyces ssp.), torulopsis (Torula ssp.)), bacterium (such as lactic acid bacteria (lactic acid bacteria), staphylococcus (Staphylococcus ssp.) and Pediococcus (Pediococcus ssp.)) and composition thereof, preferred aspergillus oryzae (Aspergillus oryzae), saccharomyces uvarum (Saccharomyces uvarum), sub-sieve solution fat yeast (Yarrowia lipolytica), Lactobacillus casei (Lactococcus casei), Lactobacillus rhamnosus (Lactobacillus rhamnosus), streptococcus lactis (Lactococcus lactis), Staphylococcus carnosus (Staphylococcus carnosus) and Pediococcus acidilactici (Pediococcus acidilactici), most preferably Staphylococcus carnosus, Lactobacillus rhamnosus, saccharomyces uvarum and Pediococcus acidilactici.
The heat treatment of step (b) comprises sterilizing and/or pasteurize, transform antecedent (such as adopt reduced sugar by HIL and amino acid converting be fenugreck lactone and Strecker/Maillard product), inactivating microbial leavening and enzyme, thus strengthen and adjust feature in generation, control the biological degree transformed, the state of fixed product stability and shelf-life;
The temperature range of base-material is prepared between 45-131 DEG C, preferred 60-125 DEG C, most preferably 90-121 DEG C in step (b).
The scope of the pH value adopted in the methods of the invention between 2.5-8.5, preferred 3-7, most preferably 3.2-6.8.
Heat time in the inventive method between 2 minutes to 280 minutes, preferably 5 minutes to 120 minutes, most preferably 10-30 minute.
In another embodiment, base-material of the present invention can be carried out simultaneously by the fermentable and heat treatment being rich in the raw material of antecedent and is prepared.
In another embodiment, base-material of the present invention is prepared through the following steps in order:
(1) raw material being rich in antecedent is carried out part biological hydrolysis,
(2) product available from (1) is carried out fermentable and heat treatment simultaneously.
In another embodiment, base-material of the present invention is prepared in order according to the following step:
(1) raw material being rich in antecedent is carried out part biological hydrolysis,
(2) product available from (1) is carried out fermentable, and
(3) product available from (2) is heat-treated.
According to an embodiment, base-material is prepared through the following steps:
A faenum graecum is hydrolyzed 2-72 hour in 20-60 DEG C of part biological by (),
(a1) subsequently the product available from (1) is carried out fermentable, the microorganism wherein adopted is 10
8cfu/ml streptococcus lactis, temperature is 30 DEG C, and fermentation carries out 2 days, and
B () will available from the product of (a1) in 90 DEG C of heating 5 minutes.
The production method of base-material of the present invention also can comprise other step herein except those those described steps, drying such as before and after part biological hydrolysis and/or fermentable, add water and raw material mixing (preferably until formed gel), thermal response before or after fermentable, stores the product available from thermal response until application etc. in 4 DEG C.The base-material of dehydration needs to add salt (can as many as 15-40%w/w) before vacuum drying.
Other downstream procedures can be fried, decoct, pressure cooking, to boil.For the dehydration of base-material, needed to add salt (2-40%w/w) before vacuum and/or spraying dry.
Therefore, base-material of the present invention has flexibility and validity in use, by natural antiseptic agent (allium, lactate, ethyl acetate, bacteriocin (bacteriocines) etc.) and low pH (lactic acid and acetic fermentation), there is intrinsic safety simultaneously, be derived from pleasant impression (lingering) effect and moulding (texturising) effect of natural gum class (polysaccharide or starting compound available from starter culture) in addition.
The invention still further relates to the preparation method of base-material of the present invention, the method comprises the following steps:
A the raw material being rich in antecedent is carried out part biological hydrolysis by (),
B () is available from the thermal response step of the product of (a).
As previously mentioned, while biological hydrolysis carries out or afterwards, also fermentation step can be carried out.
The invention still further relates to the cooking product containing base-material of the present invention and pastry product.Preferably, described product contains the base-material of 1-95%.The amount of preferred base-material is between 5-80%.
On the other hand, the present invention relates to as the base-material of the present invention of preparing burden purposes as batching in confectionery (candy, jam, chocolate etc.), the cooking product, beverage and cosmetic applications, base-material of the present invention has special fragrance (taste and fragrance) or can provide special paste quality (pasty texture).
In addition, some starter microorganism (such as lactic acid bacteria) can produce effective natural antibacterial agent (bacteriocin (bacteriocines)), making product have intrinsic safety, therefore can contributing to the natural combination with being easy to operational processes.Optionally, method of the present invention also comprises: the mixing of base-material, middle mediation initial adjustment and/or further Maillard react heating steps.
In the description and claim of whole description, unless otherwise indicated, singulative also comprises plural number.Specifically, unless otherwise indicated, when adopting indefinite article, then should be understood to comprise plural number and odd number two kinds of forms.
Unless objectionable intermingling, the feature described in particular aspects of the present invention, embodiment or embodiment, integer, character, compound, chemical part or group should be understood to also be applicable to described any other side, embodiment or embodiment herein.
In the description and claim of whole description, word " comprises " and the version of " comprising " and this word " contain " and refer to " include but not limited to ", other parts, additive, composition, integer or step should not be got rid of.
In this manual, following term has following meaning.
Term used herein " initial adjustment " refers to that you can smell anything of smelling, comprise the volatile matter, odor characteristics, the reversible nose detectable compounds (retro nasal detectable compounds) that transmit fragrance, but be not limited to fenugreck lactone (3-hydroxyl-4,5-dimethyl furan-2 (5H)-one).
Term used herein " middle tune " refers to all things with tonality and taxis existed in taste, comprise following taste: hydrolyzate and biological hydrolysis liquid, yeast extract, chicken meal, powdered beef, powder of pork, the pig bone of hydrolysis, chicken, beef, pork, meat soup, baking, dulcet (worty), middle tune is not limited to Maggi feature (Lovage) taste.
Term used herein " natural base-material " refers to the product be made up of natural material, does not add any made material in procedure of processing.Procedure of processing includes but not limited to fermentation, hydrolysis, heating steps.
Term used herein " Maggi base-material " comprise be made up of various batching liquid, drying and cream form flavouring base material, similar to those materials used in the cooking, but be not limited to the naturally cooked base-material with genuine Maggi characteristic flavor on basis.It can add in recipe as semi-finished product.Now, initial adjustment can transmit the Maggi characteristic flavor on basis of Maggi product.
Term used herein " carbohydrate " comprises sucrose, glucose, fructose, maltose, isomaltose, wood sugar, lactose, trehalose and list-disaccharide, and they can be fermented and/or be worked by Maillard and Strecker reaction in special starter culture application process.
Unless otherwise indicated, all percentage is all weight percentage.
Other side of the present disclosure and embodiment are illustrated by description below and claim.
Accompanying drawing explanation
Accompanying drawing 1 is feature Spider Chart of the present invention, indicates the middle tune (F=taste) of product of the present invention and the generation of initial adjustment (A=fragrance).
Accompanying drawing 2 is result star-plots of the present invention.
Detailed description of the invention
Embodiment 1
By fresh faenum graecum (LF) and onion grinding, by its dry 5 days in the sun.In the mixture of LF powder (5%), fresh purple onion (50%) and sucrose (10%), add water, obtain the solid content of content 8%.Mixture is adopted pasteurization sterilization 30 minutes in 90 DEG C.Starter culture (the streptococcus lactis: 10 of 1% is added in said mixture
8cfu/ml), then it is fermented 2 days in 30 DEG C.PH drops to 4.5.After fermentation, by mixture in 90 DEG C of heating 5 minutes.
Embodiment 2
The shallot faenum graecum of fresh ground is stewed 2h together with water, and then adding sucrose (60%) content is the solid content of 40%.Starter culture (lactobacillus delbrueckii+the S. cervisiae: be respectively 10 of 5% is added in said mixture
8cfu/ml and 10
6cfu/ml), then it is fermented 2 days in 30 DEG C.PH drops to less than 4.0.After fermentation, by mixture in 75 DEG C of heating 5 minutes, batching is it can be used as to add in product to obtain special local flavor (taste and fragrance).
Embodiment 3
In the mixture of the rhizome of chuanxiong of fresh ground and faenum graecum (15%w/w), sucrose (60%), add water, obtaining content is the solid content of 10%.Then in mixture, add the lipase of 0.5%.By mixture in 60 DEG C of hydrolysis 6h, then in 90 DEG C by enzyme-deactivating 15 minutes.After a while, in said mixture, add starter culture (the i.e. Staphylococcus carnosus: 10 of 1%
8cfu/ml), then it is fermented 2 days in 30 DEG C.PH drops to less than 4.0.After fermentation, by mixture in 90 DEG C of heating 5 minutes.
Embodiment 4
In the mixture of fenugreek extract (15%w/w), fresh purple onion (50%) and sugar mixture, add water, above-mentioned sugar mixture comprises sucrose (2%w/w), maltose (1.5%w/w), fructose (2%w/w), malto-oligosaccharide (2%w/w), lactose (2%w/w), glucose (2%w/w).Then in mixture, add the hydrolase of 0.5%.By mixture in 60 DEG C hydrolysis 6h, subsequently by enzyme in 90 DEG C of deactivations 15 minutes.Then in said mixture, add the starter culture (lactococcus+saccharomyces uvarum: 10 of 1%
8cfu/ml), then it is fermented 2.5 days in 30 DEG C.PH drops to less than 4.0 subsequently.After fermentation, by mixture in 90 DEG C of heating 10 minutes.
Embodiment 5
Water is added in the mixture of the vegetable material and rhizome of chuanxiong powder that are rich in ethyl fenugreck lactone (Emoxyfurone) and faenum graecum extract antecedent; Add sucrose, obtaining content is the solid content of 20%.30 minutes are boiled in 90 DEG C.Add the amylase of 0.5%, the cellulase of 0.5% and 1% starter culture (such as bifidobacterium adolescentis (Bifidobacterium adolescentis): 10
8cfu/ml).Said mixture is also hydrolyzed 2 days in 30 DEG C of fermentations simultaneously.PH drops to 4.0.To ferment and after being hydrolyzed, by mixture in 90 DEG C of heating 10 minutes.
Embodiment 6
The cocoa bean of fresh ground is stewed 2h together with water, adds sugar (60%), obtaining content is the solid content of 40%.In said mixture, add the starter culture (Lactobacillus delbrueckii (Lactobacillus delbrueckii)+saccharomyces cerevisiae (Saccharomyces cerevisiae)+Lactobacillus amylophilus (Lactobacillus amylovorans) and saccharomyces diastaticus (Saccharomyces diastaticus) and Lactobacillus sanfrancisco (Lactobacillus sanfranciscensis)) of 5%, be 10 for lactic acid starter
8cfu/ml is 10 for yeast
6cfu/ml, then ferments it 2 days in 30 DEG C.PH drops to 4.0 subsequently.After fermentation, by mixture in 75 DEG C of heating 5 minutes, in 90 DEG C of heating 5 minutes, batching is it can be used as to add in product to obtain special local flavor (taste and fragrance).
Embodiment 7
The milled rice of fresh ground is stewed 2h with black soya bean together with water, adds sugar (60%), obtaining content is the solid content of 40%.Starter culture (Lactobacillus plantarum (Lactobacillus the plantarum)+Lactobacillus amylophilus (Lactobacillus amylovorans): 10 of 5% is added in mixture
8cfu/ml, for lactic acid starter).Add the protease of 0.5% and the cellulase of 0.5%.By it in 30 DEG C of fermentations 2 days.PH drops to less than 4.0 subsequently.After fermentation, by mixture in 75 DEG C of heating 5 minutes, in 90 DEG C of heating 5 minutes, batching is it can be used as to add in product to obtain special local flavor (taste and fragrance).
Embodiment 8
Faenum graecum powder, rhizome of chuanxiong and black soya bean are stewed 50h together with water, adds sugar (60%), obtaining content is the solid content of 40%.Starter culture (Lactobacillus rhamnosus (Lactobacillus the rhamnosus)+aspergillus oryzae (Aspergillus oryzae): 10 of 5% is added in mixture
8cfu/ml).Add the cellulase of 0.5%.Then it is fermented 2 days in 30 DEG C.PH drops to less than 4.0 subsequently.After fermentation, by mixture in 75 DEG C of heating 5 minutes, in 90 DEG C of heating 5 minutes, then in mixture, add salt (max.15%), obtain particle.Accompanying drawing 2.
Claims (16)
1. base-material, is characterized in that preparing through the following steps:
A () is rich in the part biological hydrolysis of the raw material of antecedent, wherein said raw material is selected from faenum graecum, cocoa bean and black soya bean, Lovage and celery; With
B () is available from the thermal response step of the product of (a);
Wherein said part biological hydrolysing step (a) uses starter culture.
2. base-material according to claim 1, wherein said part biological hydrolysing step (a) also adopts enzyme.
3., according to the base-material of claim 1 or 2, wherein said raw material is faenum graecum.
4., according to the base-material of claim 1 or 2, wherein said raw material is Lovage.
5. base-material according to claim 4, wherein said Lovage is rhizome of chuanxiong (Ligusticum chuanxiong).
6., according to the base-material of one of claim 1-5, wherein said starter culture is selected from mould, saccharomycete and bacterium.
7., according to the base-material of one of claim 1-6, wherein said starter culture is selected from aspergillus (Aspergillus ssp.), Pediococcus (Pediococcus ssp.), Bacillus acidi lactici (Lactobacillaceae), sub-sieve solution fat yeast (Yarrowia ssp.) and saccharomyces (Saccharomyces ssp.).
8. according to the base-material of one of claim 1-6, wherein said starter culture is selected from aspergillus oryzae (Aspergillus oryzae), saccharomyces uvarum (Saccharomyces uvarum), sub-sieve solution fat yeast (Yarrowia lipolytica), Lactobacillus casei (Lactococcus casei), Lactobacillus rhamnosus (Lactobacillus rhamnosus), streptococcus lactis (Lactococcus lactis), Staphylococcus carnosus (Staphylococcus carnosus) and Pediococcus acidilactici (Pediococcus acidilactici).
9., according to the base-material of one of claim 1-8, wherein said enzyme is selected from lipase, protease, amylase and cellulase.
10., according to the base-material of one of claim 1-9, the thermal response wherein in step (b) is at the temperature of 45-131 DEG C of scope.
11. base-materials according to claim 10, wherein the thermal response step of step (b) comprises sterilizing and/or pasteurize.
12. according to the base-material of one of claim 1-11, wherein in raw material, adds sugar when starting.
13. base-materials according to claim 1, is characterized in that it is prepared through the following steps:
A () is by the temperature lower part biological hydrolysis 2-72 hour of faenum graecum in 20-60 DEG C;
B product available from (a) is carried out fermentable 2 days in 30 DEG C by () subsequently, the microorganism wherein used is 10
8the streptococcus lactis (Lactococcus lactis) of cfu/ml; With
C () will available from the product of (b) in 90 DEG C of heating 5 minutes.
The method of the base-material of 14. preparation claims 1, is characterized in that described method comprises the following steps:
A () is rich in the part biological hydrolysis of the raw material of antecedent, wherein said raw material is selected from faenum graecum, cocoa bean and black soya bean, Lovage and celery; With
B () is available from the thermal response step of the product of (a);
Wherein said part biological hydrolysing step (a) uses starter culture.
15. cooking or confectionary products, this cooking or confectionary product contain the base-material of one of claim 1-13.
The purposes of base-material in the preparation cooking or confectionary product of one of 16. claim 1-13.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510121817.9A CN104664307A (en) | 2009-02-18 | 2009-02-18 | Base stock, product containing same and preparation method and application of base stock |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510121817.9A CN104664307A (en) | 2009-02-18 | 2009-02-18 | Base stock, product containing same and preparation method and application of base stock |
Related Parent Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2009801577831A Division CN102341000A (en) | 2009-02-18 | 2009-02-18 | Base, products containing the same, preparation methods and uses thereof |
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| Publication Number | Publication Date |
|---|---|
| CN104664307A true CN104664307A (en) | 2015-06-03 |
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ID=53300312
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510121817.9A Pending CN104664307A (en) | 2009-02-18 | 2009-02-18 | Base stock, product containing same and preparation method and application of base stock |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6013289A (en) * | 1997-07-02 | 2000-01-11 | Nestec S.A. | Flavorant prepared from Trigonela foenum-graecum seeds |
| CN1300560A (en) * | 1999-12-02 | 2001-06-27 | 雀巢制品公司 | Production of hydrolytic condiments |
| CN1419416A (en) * | 2000-04-07 | 2003-05-21 | 雀巢制品公司 | Cultured protein hydrolysate |
| CN101242745A (en) * | 2005-08-24 | 2008-08-13 | Cj第一制糖株式会社 | A method of producing a solid seasoning using liquid culture of kojic mold from plant protein source, a solid seasoning produced from the same, a general food seasoning, sauce, dressing, soysauce, and |
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2009
- 2009-02-18 CN CN201510121817.9A patent/CN104664307A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6013289A (en) * | 1997-07-02 | 2000-01-11 | Nestec S.A. | Flavorant prepared from Trigonela foenum-graecum seeds |
| CN1300560A (en) * | 1999-12-02 | 2001-06-27 | 雀巢制品公司 | Production of hydrolytic condiments |
| CN1419416A (en) * | 2000-04-07 | 2003-05-21 | 雀巢制品公司 | Cultured protein hydrolysate |
| CN101242745A (en) * | 2005-08-24 | 2008-08-13 | Cj第一制糖株式会社 | A method of producing a solid seasoning using liquid culture of kojic mold from plant protein source, a solid seasoning produced from the same, a general food seasoning, sauce, dressing, soysauce, and |
Non-Patent Citations (3)
| Title |
|---|
| 周淑晶: "中药葫芦巴的化学成分研究进展", 《中药科技》 * |
| 李秋怡等: "川芎的化学成分及药理研究进展", 《时珍国医国药》 * |
| 李鹏翔: "烹饪中的调味植物", 《中国土特产》 * |
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