What is salty food essence?
In the national light industry standard QB/T2640-2004 issued by People's Republic of China (PRC) and the National Development and Reform Commission of China, the definition of salty food flavor is "the mixture of one or more of thermal reaction flavor, edible flavor compound, spice (or its extract), edible carrier and/or other food additives used to flavor salty food." This definition is authoritative, accurate and legally binding. According to this definition, we can clearly see that salty food essence is a kind of food essence used to flavor salty food. In terms of varieties, salty food flavors mainly include meat flavors such as beef, pork and chicken, seafood flavors such as fish, shrimp, crab and shellfish, various dishes and other seasoning flavors.
Functions and uses of salty food essence
There are two main ways to source the flavor of salty food: first, it is produced by the thermal reaction of flavor precursors in food base materials during thermal processing; Second, it is provided by salty food flavors and/or spices. There is no essential difference in chemical structure between the two ways of aroma substances in food. They are all composed of five basic elements: C, H, O, S and N. The most common ones are various alcohols, aldehydes, ketones, acetals, ketals, carboxylic acids, esters, lactones, organic sulfides and heterocyclic compounds.
The taste requirements of salty food are varied and growing day by day. Due to the limitation of processing technology and processing time, the aroma substances produced during thermal processing are difficult to meet people's requirements in quality and quantity, and must be supplemented or improved by adding salty food flavors. The function of salty food essence in salty food is to supplement and improve the flavor of food, including all kinds of meat, canned seafood, all kinds of meat products, imitation meat products, instant dishes, soups, seasonings, condiments, chicken essence, puffed food and so on. Like other food flavors, providing nutrition for food is not the function of salty food flavors.
Composition and preparation method of salty food essence
The manufacturing methods of salty food essence mainly include flavoring, thermal reaction and the combination of flavoring and thermal reaction. Flavoring spices include natural spices and synthetic spices. The main raw materials of thermal reaction are amino acids, reducing sugars and other components. Hydrolyzed vegetable protein (HVP), hydrolyzed animal protein (HAP) and yeast are important sources of amino acids.
Influencing factors of flavor safety of salty food
From the above analysis, it can be found that the key factor affecting the safety of salty food flavor is its raw materials, which are mainly divided into three categories:
1. Fun
Only spices that have been proved to be safe to human body through toxicological evaluation tests can be used in the preparation of food flavors. At present, there are more than 4000 kinds of edible flavors allowed in the world. Among them, 2253 GRAS substances (generally considered as safe substances) recognized by FEMA (American Association of Spices and Extracts Manufacturers) have been published in 2005. By 2005, there were 1442 kinds of spices listed in the list of food spices in the Hygienic Standard for the Use of Food Additives in People's Republic of China (PRC) (GB-2760). In China, edible essence is not allowed to be used in the production of edible essence, and salty edible essence is no exception.
The security of any edible essence is based on the quality and use of its products. Producers, sellers and users of edible spices must strictly guarantee the quality of edible spices. Users must ensure that these flavorants are used within the allowable dosage range. In fact, people don't have to worry about the harm caused by excessive use of spices to food safety, because edible spices have the characteristics of "self-limitation" when used, that is, any kind of edible spices will produce unpleasant fragrance when used in excess of a certain range, so users have to reduce the use amount to a suitable range, and the effect of excessive use is counterproductive.
2. Thermal reaction raw materials
There are many kinds of raw materials for thermal reaction, including various amino acids, reducing sugar, HVP, HAP, yeast, spices, vegetable juice and so on. These raw materials must be allowed to be used in food, unpolluted, unchanged and qualified. The temperature and time of thermal reaction must meet the requirements.
3. Solvents and carriers
Auxiliary raw materials of salty food flavors, such as solvents and solid carriers, must be allowed to be used in food, and their quality must meet the requirements.
Misunderstanding of the essence of salty food
The biggest misunderstanding about salty flavor is that salty flavor is seasoning.
Salty food flavor, like other food flavors, can only be used as a flavor additive in the production of processed food, and can not be directly eaten, nor can it be directly used as a raw material for kitchen cooking or a seasoning for table meals. Although salty flavor is also called seasoning flavor, salty flavor is only one of the raw materials that can provide flavor in some seasonings or condiments. Salty flavor is neither a seasoning nor a condiment. The safety requirements and safety management in the production, sale and use of salty flavor must be implemented according to the requirements of edible flavor, not according to the requirements of food or seasoning.
There are still several misunderstandings about salty food flavor similar to other food flavors: First, it is considered that salty food flavor should not be added or it is not good to add salty food flavor. With the improvement of living standards in modern society and the acceleration of life rhythm, people like to eat fast and convenient processed food more and more, hoping that the flavor of food should be delicious and diverse, which can only be achieved by adding edible essence. The prevalence of "rich diseases" such as hypertension, hyperlipidemia and fatty liver makes people want to eat more vegetable protein foods, such as bean products, hoping to have a delicious and realistic fragrance, which can only be achieved by adding corresponding food flavors. The fundamental difference between food essence and other food additives lies in its existence and quality, and consumers can make their own accurate judgments in the process of eating.
Second, it is believed that only developing countries add edible flavors to processed foods, while developed countries do not add or rarely add edible flavors to processed foods. In fact, flavor is one of the symbols of social prosperity. The more developed countries, the higher the consumption of flavor per capita. At present, the per capita consumption of edible flavors in China is far lower than that in the major developed countries.
Third, people think that the taste of salty food is synthetic. The production method of salty food essence has been discussed before. At present, most salty food flavors in China are prepared by thermal reaction with amino acids and reducing sugars in animals and plants as the main raw materials. A small amount of edible essence used in seasoning is mainly natural essence or natural equivalent essence, and pure synthetic edible essence accounts for a small proportion in salty food essence. The safety of these pure synthetic edible spices has also been proved to be safe to human body through strict toxicological evaluation tests.
Salty food flavor is a new type of food flavor, not a condiment. Salty food flavor is an important source of salty processed food flavor. The use of salty food essence is necessary and beneficial to food. Salty food flavor itself will not affect the safety of food, nor will it bring harm to human body. Spices, thermal reaction raw materials and other auxiliary materials used in the production of salty food flavors must be allowed to be used in foods with qualified quality, and their dosage must be within the allowable range. Production technology and product packaging must comply with the relevant provisions of food hygiene. Salty food flavors that meet the above conditions will not affect food safety.
The application of salty food essence has spread all over processed food. The development of salty food flavor industry will enrich the flavor of instant noodles, meat products, chicken essence and other processed foods and condiments, and further promote the development of food industry and even catering industry.
Jining Naite Food Co., Ltd. and other well-known enterprises.
There are two brands: Tian Bo and Tianzheng.
Essence can be divided into sweet taste and salty taste.
1. Flavor components
Essence is composed of at least several kinds of spice raw materials, even dozens of natural and synthetic spices, or a complex of organic compounds. The preparation of essence can consist of the following:
(1) Aroma base-the main body showing the characteristics of aroma type;
(2) perfume-an ingredient for the purpose of harmonizing the aroma of various ingredients;
(3) improvers-ingredients that change flavor;
(4) Fixed fragrance type-it does not volatilize, and can inhibit the volatilization of other volatile spices, making it slow down;
⑤ Diluent —— Dilute the fragrance appropriately, and dissolve the diluted crystal perfume and resin balsam. It should be tasteless, stable, safe and cheap.
2. Volatility of essence
The key for essence to play a good role in perfumed products is the regulation of volatility and how to balance the top fragrance, body fragrance and bottom fragrance.
Head fragrance-high volatility is an important factor to determine the "image" and "freshness" of essence.
Body fragrance-endows essence with characteristic fragrance and moderate volatility, and is also the main fragrance type of essence.
Bottom fragrance-low volatility, corresponding large and complex molecular structure, makes the fragrance of essence long.
3. Flavor type-fragrance type
A certain fragrance type of essence is called fragrance type. The general classification is as follows:
(1) Imitate natural fragrance
Flower fragrance: young people like to stay young, with a single flower fragrance and a compound flower fragrance;
2 fruity taste: middle-aged people like to be light and unique, giving people an honest and credible effect;
3 wood: cool, elegant, quiet and stable;
④ Grass fragrance: fragrant, with a fresh and green flavor.
(2) Synthetic perfume type
① Aldehyde fragrance: such as sweet floral fragrance, fruity fragrance and forest fragrance. , full of flavor and variety, conveying women's beautiful dreams;
② International fragrance, also known as animal fragrance, has strong diffusibility and lasting fragrance.
A. flying butterfly: insects and plants are mixed together to create an artistic conception of being in nature.
B. fantasy: imaginative, three-dimensional and relaxed.
C. Hundred flowers type: It can be divided into oriental type full of oriental sentiment, gentle and mysterious, and western type with Chunlan and carnation as the main flowers.
(3) Salty taste
1. Meat flavor essence: such as pork, chicken, beef and other flavors, but also can be divided into barbecue, stewed, braised and other flavors.
2. Seafood flavors: such as shrimp, crab, marine fish and other flavors.
3. Plant extracts: such as cumin, vanilla, cardamom and thyme. Essence is a kind of synthetic concentrated aromatic oil, which imitates the smell of fruits and natural spices. This is an artificial perfume. Most of them are used to make food, cosmetics and cigarettes.
The first essence synthesized by human beings is vanillin, which was successfully synthesized by German Dr. M. Haarman and Dr. G. Taiman in 1874. Vanillin is the main component of natural perfume vanilla bean. Two years later, another chemist, K. Reimer, also participated in the study of vanillin. The synthetic vanillin he synthesized is almost the same as the natural vanillin and can be confused.
Chocolate manufacturers in Germany first used artificial vanillin, and shortly thereafter, candy factories in London began to make hard fruit candy with fruit-flavored candy. Today, the flavors of various fruits and fish can be synthesized by chemical methods.
Edible flavor refers to the flavor of natural food, and it is a variety of flavors with natural flavor that are carefully blended by natural and natural equal spices and synthetic spices. Including the water quality and oil quality of fruits, milk, poultry, meat, vegetables, nuts, preserves, emulsions and alcohol. Suitable for drinks, biscuits, cakes, frozen foods, sweets, seasonings, dairy products, canned food, alcohol and other foods. The dosage forms of edible essence are liquid, powder, microcapsule, slurry and so on. [Edit this paragraph] Essential oil: also known as essential oil, is the main variety of natural plant spices. For most plant raw materials, essential oils are mainly prepared by steam distillation and pressing.
The extract is a concentrated non-aqueous solvent extract containing essential oil and plant wax, which is extracted with volatile organic solvent and then distilled and recovered, and the residue is the extract.
Tincture: ethanol solution, which is obtained by extracting plant raw materials at room temperature or heating with ethanol as solvent.
Absolutely: Extract the extract with ethanol! Freezing the extract from balsam or resin, filtering to remove insoluble wax and other impurities, and then distilling under reduced pressure to remove ethanol to obtain pure oil, which is a good product for preparing cosmetics and perfumes.
Hair oil: oil obtained by absorbing the aromatic components in flowers with refined animal and vegetable oils!
Balm: A paste containing aromatic components exuded by aromatic plants due to physiological or pathological reasons.
Resin: It can be divided into natural resin and processed resin. Natural resin is a solid or semi-solid substance formed by air oxidation of terpenoids oozing from plants. Processing resin refers to the product after removing essential oil from natural resin.
Resin-like: A concentrated extract with special fragrance obtained by extracting plant resin or balsam with hydrocarbon solvent.
Oily resin: a concentrated extract with characteristic aroma or fragrance obtained by extracting natural perfume with solvent and then evaporating the solvent [edit this paragraph] Flavor blending technology 1 defines the flavor type, flavor, use and grade of blended essence.
2. Consider the composition of flavors, that is, which flavors can be used as main flavor agent, coordination agent, change agent and color fixing agent.
According to the volatility of spices, the proportion of essence components is determined. Generally, head fragrance accounts for 20-30%, body fragrance accounts for 35-45%, and base fragrance accounts for 25-35%.
4. Put forward the preliminary plan of the essence formula.
5. Officially allocate the application scope and reference dose of [edit this paragraph] 1. Oily essence is suitable for hard candy, biscuits and other baked goods, and the general dosage is about 0.2%. However, the oily essence with propylene glycol as solvent can also be used in soda and beverages. , the general dosage is 0.05-0. 1%.
2. Water essence is suitable for soft drinks, beverages, ice cream, other cold drinks, wine, etc. , the general dosage is 0.07-0. 15%.
3. Emulsified essence is suitable for soft drinks and beverages, and the general dosage is about 0. 1%; The dosage of turbidity agent is 0.08-0. 12%.
4. Slurry essence is suitable for the preparation of soda and beverage, and can also be directly used for soda and beverage. The general dosage is 0.2-0.23% (full color) and 0.05% (non-full color, supplemented by caramel color 0. 15-0. 18%).
5. Coconut powder is suitable for biscuits, other meat, vegetables and birds lamp powder is suitable for biscuits, and other meat, vegetables and birds lamp powder is suitable for puffed food, convenience food and soup, and the general dosage is 0.3- 1%.
6. The consumption of alcohol essence is generally 0.04-0. 1%, and that of tea essence is about 1%. The dosage of powder essence for feed is generally 0.5‰, and feed essence (used as additive) (5%- 10%).
Essence is a kind of perfume. [Edit this paragraph] Let me introduce you to essence: essence, which can be divided into two categories: sweet essence and salty essence.
1. Flavor components
Essence is composed of at least several kinds of spice raw materials, even dozens of natural and synthetic spices, or a complex of organic compounds. The preparation of essence can consist of the following:
(1) Aroma base-the main body showing the characteristics of aroma type;
(2) perfume-an ingredient for the purpose of harmonizing the aroma of various ingredients;
(3) improvers-ingredients that change flavor;
(4) Fixed fragrance type-it does not volatilize, and can inhibit the volatilization of other volatile spices, making it slow down;
⑤ Diluent —— Dilute the fragrance appropriately, and dissolve the diluted crystal perfume and resin balsam. It should be tasteless, stable, safe and cheap.
2. Volatility of essence
The key for essence to play a good role in perfumed products is the regulation of volatility and how to balance the top fragrance, body fragrance and bottom fragrance.
Head fragrance-high volatility is an important factor to determine the "image" and "freshness" of essence.
Body fragrance-endows essence with characteristic fragrance and moderate volatility, and is also the main fragrance type of essence.
Bottom fragrance-low volatility, corresponding large and complex molecular structure, makes the fragrance of essence long.
3. Flavor type-fragrance type
A certain fragrance type of essence is called fragrance type. The general classification is as follows:
(1) Imitate natural fragrance
Flower fragrance: young people like to stay young, with a single flower fragrance and a compound flower fragrance;
2 fruity taste: middle-aged people like to be light and unique, giving people an honest and credible effect;
3 wood: cool, elegant, quiet and stable;
④ Grass fragrance: fragrant, with a fresh and green flavor.
(2) Synthetic perfume type
① Aldehyde fragrance: such as sweet floral fragrance, fruity fragrance and forest fragrance. , full of flavor and variety, conveying women's beautiful dreams;
② International fragrance, also known as animal fragrance, has strong diffusibility and lasting fragrance.
A. flying butterfly: insects and plants are mixed together to create an artistic conception of being in nature.
B. fantasy: imaginative, three-dimensional and relaxed.
C. Hundred flowers type: It can be divided into oriental type full of oriental sentiment, gentle and mysterious, and western type with Chunlan and carnation as the main flowers.
(3) Salty taste
1. Meat flavor essence: such as pork, chicken, beef and other flavors, but also can be divided into barbecue, stewed, braised and other flavors.
2. Seafood flavors: such as shrimp, crab, marine fish and other flavors.
3. Plant extracts: such as cumin, vanilla, cardamom and thyme. [Edit this paragraph] Take you to know the essential oil: The essential oil extracted from fragrant flowers also has wonderful medical effects on the human body.
Lemon oil refreshes the mind and improves work efficiency.
Cinnamon oil can strengthen the body resistance and eliminate pathogens, and resist infection (antiseptic and antibacterial).
Peppermint oil can eliminate nausea, tension and tension headache; It can reduce fever and repel mosquitoes. The children felt happy after smelling incense.
Jasmine oil has soothing and analgesic effects.
Rose oil (rose oil) has a soothing and relaxing effect.
Rock rose oil has a calming effect.
Sandalwood oil has a relaxing and calming effect, which can resist anxiety, depression and tension and stop headaches.
Ylang ylang oil can regulate and balance body functions, and has the functions of soothing, calming and relaxing, and can relieve tension, relieve pain, improve sleep, treat hypertension, refresh oneself, resist depression, and restore and enhance confidence.
Red orange oil (Fu orange oil) can refresh the mind, make people feel happy and help digestion.
Mimosa oil can help digestion and treat respiratory diseases; It also helps to restore youth and delay aging.
Tea oil can cure acne and reduce fever.
Eucalyptus oil has a calming and relaxing effect and can stop headaches. It can also effectively relieve congestion and respiratory diseases (including colds).
Pelargonium oil (Pelargonium oil) can resist fatigue and trauma, and can also repel mosquitoes.
Salvia Miltiorrhiza oil (perilla oil, Salvia Miltiorrhiza oil in southern Europe) has the functions of expelling wind, relieving pain, invigorating stomach, resisting bacteria and inflammation, strengthening heart, resisting convulsion and dredging channels; It can also be used for treating respiratory diseases and rheumatalgia.
Cardamom oil can stop vomiting.
Fennel oil can stop nausea and resist urinary tract infection or inflammation.
Ginger oil can stop nausea and relieve tension headache.
Thorn tar (thorn tar, thorn tar) can resist infection (antiseptic and antibacterial), such as urinary tract infection or inflammation.
Spearmint oil (peppermint oil) can resist pressure.
Hazelnut oil can relax and calm people.
Black pepper oil and camphor oil cure colds.
It is said that men smell vetiver oil, rock rose oil and sandalwood oil; Smell the fragrance of sage oil, jasmine oil, rose oil, ylang ylang oil, sandalwood oil and red orange oil, which is especially beneficial to women.
However, everything is in two. Flowers sometimes have side effects on people. For example, the rich fragrance of lily and orchid will make people go to extremes, and even cause dizziness and instant dullness. The fragrance of cordate telosma is rich, which will cause asthma and upset if it is kept indoors for a long time. [Edit this paragraph] Usage principles There are many kinds of essences and the usage methods are very complicated, but the following usage principles must be observed:
1. Be sure to choose according to the type of food and the different tastes of the essence itself;
2. Use some soluble essence;
3. It should be added at a ratio not higher than 1 ‰ ~ 2 ‰, and it can only be added under special circumstances;
4. Avoid mixing with high-concentration sugar solution or acidic solution;
5. The water temperature should be strictly controlled when adding, and the heating of water-soluble essence should not be higher than 70 degrees, and the heating of oil-soluble essence should not be higher than 120 degrees.