AU4880899A - Process for preparation of concentrated extract of beef - Google Patents
Process for preparation of concentrated extract of beef Download PDFInfo
- Publication number
- AU4880899A AU4880899A AU48808/99A AU4880899A AU4880899A AU 4880899 A AU4880899 A AU 4880899A AU 48808/99 A AU48808/99 A AU 48808/99A AU 4880899 A AU4880899 A AU 4880899A AU 4880899 A AU4880899 A AU 4880899A
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- Prior art keywords
- beef
- concentrated extract
- carried out
- concentrated
- enzymatic hydrolysis
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Links
- 235000015278 beef Nutrition 0.000 title claims description 99
- 239000000284 extract Substances 0.000 title claims description 62
- 238000000034 method Methods 0.000 title claims description 51
- 238000002360 preparation method Methods 0.000 title claims description 17
- 102000004190 Enzymes Human genes 0.000 claims description 31
- 108090000790 Enzymes Proteins 0.000 claims description 31
- 108090000145 Bacillolysin Proteins 0.000 claims description 23
- 108091005507 Neutral proteases Proteins 0.000 claims description 23
- 102000035092 Neutral proteases Human genes 0.000 claims description 23
- 230000007071 enzymatic hydrolysis Effects 0.000 claims description 22
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims description 22
- 239000000203 mixture Substances 0.000 claims description 18
- 102000004169 proteins and genes Human genes 0.000 claims description 17
- 108090000623 proteins and genes Proteins 0.000 claims description 17
- 240000006439 Aspergillus oryzae Species 0.000 claims description 15
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims description 15
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 14
- 238000003809 water extraction Methods 0.000 claims description 14
- 241000194108 Bacillus licheniformis Species 0.000 claims description 10
- 239000007787 solid Substances 0.000 claims description 9
- 238000001914 filtration Methods 0.000 claims description 8
- 239000007788 liquid Substances 0.000 claims description 5
- 238000000926 separation method Methods 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 63
- 229910052757 nitrogen Inorganic materials 0.000 description 32
- 229960005419 nitrogen Drugs 0.000 description 32
- CVSVTCORWBXHQV-UHFFFAOYSA-N creatine Chemical compound NC(=[NH2+])N(C)CC([O-])=O CVSVTCORWBXHQV-UHFFFAOYSA-N 0.000 description 16
- 239000006228 supernatant Substances 0.000 description 16
- 238000006243 chemical reaction Methods 0.000 description 14
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 14
- 235000019640 taste Nutrition 0.000 description 12
- 230000000052 comparative effect Effects 0.000 description 11
- 229960003624 creatine Drugs 0.000 description 8
- 239000006046 creatine Substances 0.000 description 8
- 239000000796 flavoring agent Substances 0.000 description 8
- 235000019634 flavors Nutrition 0.000 description 8
- 239000000243 solution Substances 0.000 description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- 108091005658 Basic proteases Proteins 0.000 description 6
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 6
- 235000019658 bitter taste Nutrition 0.000 description 6
- 230000003247 decreasing effect Effects 0.000 description 6
- 239000000706 filtrate Substances 0.000 description 6
- 230000002779 inactivation Effects 0.000 description 6
- 238000003860 storage Methods 0.000 description 6
- 241001465754 Metazoa Species 0.000 description 5
- 102000035195 Peptidases Human genes 0.000 description 4
- 108091005804 Peptidases Proteins 0.000 description 4
- 239000004365 Protease Substances 0.000 description 4
- 230000002378 acidificating effect Effects 0.000 description 4
- 239000012467 final product Substances 0.000 description 4
- 150000007523 nucleic acids Chemical class 0.000 description 4
- 108020004707 nucleic acids Proteins 0.000 description 4
- 102000039446 nucleic acids Human genes 0.000 description 4
- 108090000765 processed proteins & peptides Proteins 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 150000003839 salts Chemical class 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 244000063299 Bacillus subtilis Species 0.000 description 3
- 235000014469 Bacillus subtilis Nutrition 0.000 description 3
- 101710118538 Protease Proteins 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 238000000605 extraction Methods 0.000 description 3
- 230000007062 hydrolysis Effects 0.000 description 3
- 238000006460 hydrolysis reaction Methods 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 239000000376 reactant Substances 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 108010059378 Endopeptidases Proteins 0.000 description 2
- 102000005593 Endopeptidases Human genes 0.000 description 2
- 102000018389 Exopeptidases Human genes 0.000 description 2
- 108010091443 Exopeptidases Proteins 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 238000005903 acid hydrolysis reaction Methods 0.000 description 2
- 239000011942 biocatalyst Substances 0.000 description 2
- 238000009792 diffusion process Methods 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000006911 enzymatic reaction Methods 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 239000000413 hydrolysate Substances 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 229910017464 nitrogen compound Inorganic materials 0.000 description 2
- 150000002830 nitrogen compounds Chemical class 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 230000007065 protein hydrolysis Effects 0.000 description 2
- 230000035484 reaction time Effects 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 241000234282 Allium Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 240000002234 Allium sativum Species 0.000 description 1
- 241000228212 Aspergillus Species 0.000 description 1
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 241000283690 Bos taurus Species 0.000 description 1
- FGUUSXIOTUKUDN-IBGZPJMESA-N C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 Chemical compound C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 FGUUSXIOTUKUDN-IBGZPJMESA-N 0.000 description 1
- LEVWYRKDKASIDU-IMJSIDKUSA-N L-cystine Chemical compound [O-]C(=O)[C@@H]([NH3+])CSSC[C@H]([NH3+])C([O-])=O LEVWYRKDKASIDU-IMJSIDKUSA-N 0.000 description 1
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 238000002835 absorbance Methods 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- -1 amino S acid Chemical compound 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 229960003067 cystine Drugs 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 229930182817 methionine Natural products 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 238000006386 neutralization reaction Methods 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- OXNIZHLAWKMVMX-UHFFFAOYSA-N picric acid Chemical compound OC1=C([N+]([O-])=O)C=C([N+]([O-])=O)C=C1[N+]([O-])=O OXNIZHLAWKMVMX-UHFFFAOYSA-N 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 235000019643 salty taste Nutrition 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 238000007086 side reaction Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 229910052717 sulfur Inorganic materials 0.000 description 1
- 239000011593 sulfur Substances 0.000 description 1
- 238000009834 vaporization Methods 0.000 description 1
- 230000008016 vaporization Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
- A23L23/10—Soup concentrates, e.g. powders or cakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/30—Meat extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/48—Addition of, or treatment with, enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/26—Meat flavours
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/51—Concentration
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/54—Proteins
- A23V2250/55—Peptide, protein hydrolysate
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/50—Concentrating, enriching or enhancing in functional factors
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
Description
AUSTRALIA
Patents Act COMPLETE SPECIFICATION
(ORIGINAL)
Class Int. Class Application Number: Lodged: Complete Specification Lodged: Accepted: Published: Priority Related Art: be..
S.
C* C be..
C
S. C
S*
Name of Applicant: Nong Shim Co., Ltd.
Actual Inventor(s): Ho Bong Lee Hee Sop Nam Jae-hoon Kim Address for Service: PHILLIPS ORMONDE FITZPATRICK Patent and Trade Mark Attorneys 367 Collins Street Melbourne 3000 AUSTRALIA Invention Title: PROCESS FOR PREPARATION OF CONCENTRATED EXTRACT OF BEEF Our Ref 600575 POF Code: 102155/371938 The following statement is a full description of this invention, including the best method of performing it known to applicant(s): -1- PROCESS FOR PREPARATION OF CONCENTRATED EXTRACT OF BEEF Field of the Invention The present invention relates to a process for preparation of concentrated extract of beef by extracting beef with hot water and then treating the residue with two enzymes, whereby degree of hydrolysis and yield are improved so that beef flavor and productivity is increased, and viscosity of the concentrate is reduced so that fluidity is improved.
Background of the Invention Concentrated extract of beef is used not only as raw material of "Ramyun" noodle soup, but also as important material in the field of seasoning industry and diverse food industry such as processed animal product.
o**Concentrated extract of beef is classified into two groups, "concentration beef" and "boiled beef" according to the process for ooot preparation for long-term reservation of beef or production of can product. The former is prepared by boiling beef and then concentrating the obtained extract under reduced pressure. The latter is prepared by hydrolyzing beef and then concentrating it under reduced pressure. The concentrated extract of beef is generally prepared with trimmed beef, which is obtained from the residue after meat is taken from butchered cattle.
In case of the concentration beef, beef flavor is good, however, there are problems that the price is subject to sharp fluctuations, and because of darkness of aqueous solution due to excessive concentration, it is not suitable to be used for product where clear color is required.
Furthermore, due to high viscosity workability is poor. In case of the boiled beef, it tastes of home-cooked beef soup, however, contents of creatine, amino acid, peptide, nucleic acid and so on, which are related to characteristic taste of beef, is low. Further, it has somewhat offflavor, and working efficiency for processing is reduced because of solation during cold storage due to high viscosity. Also, processing time is prolonged due to excessive concentration to high density and inhibition of vaporization and diffusion of moisture during drying process.
The method of hydrolysis of protein includes acid hydrolysis method and enzymatic hydrolysis method. The former is a method which hydrolyzes protein with hydrochloric acid of high concentration for long time at high temperature, resulting in mainly free amino acid unit. In case of the method, yield is good, however, color of the final hydrolysate is darkened and large amount of salt is produced during process of neutralization so that salty taste is caused. When lipid is present, material harmful to human body such as MCPD, DCP is produced. Furthermore, in this method, all of the characteristics of raw material are lost. On the other hand, enzymatic hydrolysis method provides the final product with natural property of raw material itself compared with the acid hydrolysis method. Further, in case of the enzymatic hydrolysis method, there is no possibility of production of harmful material due to chemical side reaction so that security is obtained. However, in this method, yield is low, especially bitter taste is caused and property of hydrolysate is changed according to type of enzyme, order of reaction and purpose of use.
In the conventional process for preparation of concentrated extract of boiled beef, there are usually used the method that spices such as onion, soysause, garlic, etc., is added to beef or extract thereof to make seasoning, or the method that beef is thermally reacted with soysause and sulfur containing amino acid such as methionine, cystine, etc.
There are also known the method in which beef is processed with lipid S hydrolysis enzyme in supercritical condition(Japanese Laid-Open Patent Publication No. Sho 61-021098), the method in which beef is mixed with bone and the mixture is extracted(Japanese Laid-Open o Patent Publication No.Hei 06-030732) and the method in which extract of beef is mixed with oil and the mixture is heated to produce smell of roast(Japanese Laid-Open Patent Publication No. Sho 59-06315), etc.
The method using protein hydrolysis enzyme such as endoprotease or endoprotease and exoprotease is also used industrially.
After comprehensive investigation to solve the above problems, inventors of the present invention found out that depending on how to combine treating order, concentration degree, type and reaction condition of enzymes, it is possible to obtain process for preparation of concentrated extract of beef having increased yield, improved taste with property of beef itself, decreased bitter taste and decreased viscosity. The present invention has been completed on the basis of the above findings.
Summary of the Invention An object of the present invention is to provide a process for preparation of concentrated extract of beef, whereby increased yield, improved taste with characteristic taste of beef itself, decreased bitter taste and decreased viscosity are obtained.
According to the invention, there is provided a process for S. preparation of concentrated extract of beef, comprising the steps of: a) carrying out hot water extraction of beef using 0.1 wt wt saline solution; b) separating the liquid extract and the solid residue; c) carring out the first enzymatic hydrolysis of the solid residue obtained from the step b) with a neutral protease originated from Bacillus Licheniformis; d) carring out the second enzymatic hydrolysis of the resultant of the step c) with another neutral protease originated from Aspergillus Oryzae; e) separating hydrolyte from the resultant of the step f) mixing hydrolyte obtained from the step e) with the liquid extract obtained from the step b) and then concentrating the mixture.
Detailed description of the Invention The invention is described below in more detail.
In the present invention, 1 2 times of 0.1 wt 0.5 wt saline solution based on beef is added to beef, and hot water extraction thereof is carried out at the temperature of 85 90 for 1 hour.
Through the hbt water extraction, nitrogen compound and nucleic acid which are very important components for beef flavor are extracted.
As shown in table 1, when the extraction process is carried out with saline solution having the aforementioned concentration, the content of total nitrogen and nucleic acid(5-IMP+5-GMP) in the obtained product is improved.
eo a a a.
Sea .a a
S.
Table 1 The content of total nitrogen compound and nucleic GMP) depending on the concentration of saline.
Saline solution Total nitrogen(%) Nucleic acid 0 6.7 363.7 0.1 10.5 662.7 0.3 8.8 678.2 7.5 419.7 1.0 5.2 303.2 1.5 3.8 305.8 After the extraction process is completed, surface filtration, centrifuge or surface filtration and centrifuge is carried out. And then, oil in the upper layer is removed from the filtrate or the supernatant.
The aqueous layer is stored in storage tank as it is or after the first concentration.
To the insoluble residue obtained, 0.5 wt% 1.0 wt% endopetidase based on the quantity of protein of the residue, which cleave internal peptide bonds of peptide chain, is added as the first enzyme, and then reaction is carried out in pH 6.0 7.0 at 50 for 2 4 hours, preferably 2 3 hours. After the first enzymatic hydrolysis is completed, 0.1 wt% 5.0wt% exopetidase based on the quantity of protein of the residue, which cleave external peptide bonds of peptide chain, is added as the second enzyme, and then hydrolysis is 8 carried out in pH 6.0 7.0 at 50 52 for 3 6 hours, preferably 3 4 hours.
As the first enzyme, for example, a neutral protease originated from Bacillus Licheniformis, an alkaline protease originated from Bacillus Subtilis, a neutral protease originated from Bacillus Subtilis, etc. could be used. As the second enzyme, for example, a neutral protease originated from Aspergillus Oryzae, an acidic protease originated from Aspergillus Oryzae, an alkaline protease originated from animal, etc. could be used. It is most preferable, a neutral i protease originated from Bacillus Licheniformis as the first enzyme, and a neutral protease originated from Aspergillus Oryzae as the second enzyme. It is confirmed by the test result demonstrated in following table.
o**o ft f C C C C C C C C Table 2 Comparision of yield, "amino type nitrogen/total nitrogen" endoprotease and exoprotease.
and flavor according to type of Amino type EndoproteaseI ExOPTotease Prep aration Yield
I
nitrogen/total nitr ogen( Flavor property Flavor of Bitter Beef taste A. a neutral protease originated from Bacillus Licheniformis an alkaline protease originated from Bacillus subl£i/is a neutral protease originated from Aspergillus Oryzcie an acidic protease originated 27 18 +44+4+ from Aspergillus Oryzae an alkaline protease originated from Animal
I
i t 1i a neutral protease originated fromn Aspergillus Oryzae 1 an acidic prolease originated from Aspergillus Oryzae 4 f i +44 an alkaline protease 22 2 originated from Animal .0 .00 r 1 1 £0
'V
*1* a neutral protease originated from Bacillus Subtilis a neutral protease originated from Aspergillus Oryzae L 0
LV
i It an acidic protease originated from Aspergillus Oryzae 1 an alkaline protease originated from Animal +--:strong, medium, weak 1 J As shown in the table, when a neutral protease originated form Bacillus Licheniformis and a neutral protease originated form Aspergillus Oryzae are used as the first enzyme and the second enzyme, respectively, "amino type nitrogen/total nitrogen" ratio which effects on yield and quality of concentrated extract of beef shows the highest value, and bitter taste which is drawback of enzymatic hydrolysis is not caused.
Through such enzymatic hydrolysis, since insoluble protein in S- the residue obtained by hot water extraction is hydrolyzed to amino S acid or peptide of low molecular weight, yield is increased and beef originated flavor is enriched.
After the reaction is completed, inactivation treatment of the enzymes is carried out at 85 for 10 minutes. And then, centrifuge or surface filtration and centrifuge of the mixture is carried out and the oil in the upper layer is removed from the filtrate or the supernatant.
The obtained solution is mixed with the solution obtained at the hot S water extraction and stored in the storage tank. It is also possible to add saline to the mixture. The mixture is concentrated to 65 70Bx at 60 in the degree of vacuum of 20 40mmHg, resulting in concentrated extract of beef.
The concentrated extract of beef according to process of the invention has the improved taste, the characteristic taste of beef itself and decreased bitter taste, and improved fluidity owing to decrease of viscosity. Moreover, according to the invention, the problem of solubility due to solation during cold storage is resolved and 12 improvement of productivity owing to increase of preparation is achieved.
Detailed description of the preferred embodiments The following example is provided to illustrate the present invention and as such is not to be considered as limiting the scope of the invention.
9.
9 Brief description of the Drawings Figure 1 shows amino type nitrogen/total nitrogen ratio of concentrated extract of beef according to the first embodiment of the S present invention depending on reaction time.
Figure 2 shows amino type nitrogen/total nitrogen ratio of concentrated extract of beef according to the second embodiment of the present invention depending on reaction time.
Figure 3 shows the results of sensory evaluation of concentrated extracts of beef according to a conventional process and the first embodiment of the present invention.
Figure 4 shows the results of sensory evaluation of concentrated extracts of beef according to a conventional process and the second embodiment of the present invention.
Example 1 times of 0.3 wt saline solution based on beef was added to beef and hot water extraction was carried out for 1 hour at the temperature of 85 90 Carrying out the centrifuge, the supernatant was separated and then transferred to bath for oil separation. After removal of oil by settling method, the supernatant was stored in storage tank. The solid residue was transferred to stirred bath. To the residue, 1.0wt% endopetidase(Flavorzyme' Novo, Denmark) based on the quantity of protein of the residue was added, and then enzymatic hydrolysis was carried out in pH 6.5 at for 2 hours. After completion of the first enzymatic hydrolysis, S wt% exopetidase(Flavorzyme
TM
Novo, Denmark) based on the quantity of protein of the residue was added as the second enzyme, and then reaction was carried out in pH 6.5 at 55 for 3 hours. After completion of enzymatic hydrolysis, inactivation of the enzymes was carried out at 85 for 10 minutes with stirring. Then, centrifuge of S. the mixture was carried out, and the upper oil was removed from the supernatant. The aqueous layer solution obtained was mixed with the solution obtained at the hot water extraction of the beef and stored in the storage tank. The mixture was concentrated to 65Bx at 55 in the degree of vacuum of 30mmHg and concentrated extract of beef was obtained.
Example 2 Concentrated extract of beef was prepared using the same procedure described in the example 1, except that Promod 194PTM(Biocatalyst, England) was used instead of Flavorzyme
T
as the second enzyme.
Example 3 Concentrated extract of beef was prepared using the same procedure described in the example 1, except that 1.0 wt Flavorzyme TM based on the quantity of protein was added as the second enzyme, and the reaction was carried out for 4 hours.
Example 4 Concentrated extract of beef was prepared using the same procedure described in the example 1, except that Corolase 7089M(Rohm, Germany) was used as the first enzyme, 1.0 wt Promod 194P T M based on the quantity of protein was added as the second enzyme, and reaction was carried out for 4 hours.
Example 1.5 times of 0.1 wt saline solution based on beef was added to beef, and hot water extraction thereof was carried out at 85 for 1 hour. The reactant was filtrated by 120 mesh vibrating surface filter and the filtrate was centrifuged. The supernatant was separated and then transferred to bath for oil separation. After removal of oil by S" settling method, the supernatant was concentrated. The solid residue was transferred to stirred bath. To the residue, 1.0wt% a neutral protease originated from Bacillus Licheniformis (Protamax
T
Novo, Denmark) based on the quantity of protein of the residue was added, and then enzymatic hydrolysis was carried out in pH 6.5 at 55 for 2 hours. After completion of the first enzymatic hydrolysis, 5.0 wt% a neutral protease originated from Aspergillus Oryzae (Flavorzyme T M Novo, Denmark) based on the quantity of protein of the residue was added as the second enzyme, and then reaction was carried out in pH at 55 for 4 hours. After completion of enzyme reaction, inactivation of the enzymes was carried out at 85 for 10 minutes with stirring. Then, filtration and centrifuge were carried out using vibrating surface filter and centrifuger, respectively. The oil in the upper layer was removed from the separated solution. The aqueous layer obtained was mixed with the concentrated supernatant obtained at the hot water extraction. Saline solution was added to the mixture until the salt ratio of the final product reached to 12 wt%(in the concentrated extract of beef of 65Bx). The mixture was concentrated to 65Bx at 55 in the degree of vacuum of 30mmHg, and concentrated extract of beef was obtained.
Example 6 times of 0.3 wt saline solution based on beef was added to beef, and hot water extraction thereof was carried out at 90 for 1 hour. The reactant was filtrated by 120 mesh vibrating surface filter
C
and the filtrate was centrifuged. The supernatant was separated and then transferred to bath for oil separation. After removal of oil by settling method, the supernatant was concentrated. The solid residue was transferred to stirred bath. To the residue, 0.5wt% a neutral protease originated from Bacillus Licheniformis (Protamax
T
Novo, Denmark) based on the quantity of protein of the residue was added, and then enzymatic hydrolysis was carried out in pH 6.5 at 55 for 3 hours. After completion of the first enzymatic hydrolysis, 3.5 wt% a neutral protease originated from Aspergillus Oryzae (Promod 1 94P
M
Biocatalyst, England) based on the quantity of protein of the residue was added as the second enzyme, and then reaction was carried out in pH 6.5 at 55 for 5 hours. After completion of enzyme reaction, inactivation of the enzymes was carried out at 85 for 10 minutes with stirring. Then, filtration and centrifuge were carried out using vibrating surface filter and centrifuger, respectively. The oil in the upper layer was removed from the separated solution. The aqueous layer obtained was mixed with the concentrated supernatant obtained at the hot water extraction. Saline solution was added to the mixture until the salt ratio of the final product reached to 12 wt%(in the concentrated extract of beef of 65Bx). The mixture was concentrated to 65Bx at 55 in the degree of vacuum of 30mmHg, and concentrated extract of beef was obtained.
Example 7 1.5 times of 0.5 wt saline solution based on beef was added to beef, and hot water extraOction thereof was carried out at 88 for 1 hour. The reactant was filtrated by 120 mesh vibrating surface filter and the filtrate was centrifuged. The supernatant was separated and then transferred to bath for oil separation. After removal of oil by settling method, the supernatant was concentrated. The solid residue was transferred to stirred, bath. To the residue, 0.8wt% a neutral protease originated from Bacillus Licheniformis (Pescalase
R
GIST-
BROCADE, the Netherlands) based on the quantity of protein of the residue was added, and then enzymatic hydrolysis was carried out in pH 6.5 at 55 for 2 hours. After completion of the first enzymatic hydrolysis, 5.0 wt% a neutral protease originated from Aspergillus Oryzae (Flavorzyme
TM
Novo, Denmark) based on the quantity of protein of the residue was added as the second enzyme, and then reaction was carried out in pH 6.5 at 55 for 4 hours. After completion of enzyiie reaction, inactivation of the enzymes was carried out at 85 for 10 minutes with stirring. Then, filtration and centrifuge were carried out using vibrating surface filter and centrifuger, respectively. The oil in the upper layer was removed from the separated solution. The aqueous layer obtained was mixed with the concentrated supernatant obtained at the hot water extraction.
Saline solution was added to the mixture until the salt ratio of the final product reached to 12 wt%(in the concentrated extract of beef of The mixture was concentrated to 65Bx at 55 in the degree of vacuum of 30mmHg, and concentrated extract of beef was obtained.
Comparative example 1 Concentrated extract of beef was prepared by a known method.
To beef(trimmed beef), 1.5 times of water based on beef was added, and hot water extraction thereof was carried out at 90 for hours. 0.2 wt% endopetidase and 0.1 wt% exopetidase based on the solid residue obtained were added thereto, and enzymatic hydrolysis was carried out at 55 for 3 hours. After completion of the reaction, inactivation of the enzymes was carried out at 85 for 15 minutes.
Then, centrifuge was carried out and the upper oil was removed from the supernatant. The aqueous layer obtained was concentrated, and concentrated extract of beef was obtained.
Comparative example 2 18 Beef was washed with water and 1.5 times of water based on the beef was added thereto. Heating and extraction were carried out at 100 for 3 hours. The extract was separated using solid-liquid seperator(decanter)' and was centrifuged. The upper oil was removed from the supernatant. The aqueous layer obtained was concentrated to at 55 in the degree of vacuum of 30mmHg, resulting in concentration beef.
Experimental test 1. Determination of amino type nitrogen/total nitrogen Amino type nitrogen/total nitrogen in the concentrated extracts of beef according to examples 1 and 5 of the present invention and comparative examples 1 and 2 was determined. Ratio of amino type nitrogen and total nitrogen were automatically analyzed using automatic titrator(Automatic titrator, Radiometer, Denmark) and sample analyzer(Kjeltec Auto Sampler System Analyzer, Tecator, Sweden), respectively.
In case of the concentrated extract of beef according to the comparative examples, amino type nitrogen/total nitrogen ratio was about 20 Concentrated extract of beef according to the present invention was prepared using the procedure described in examples 1 or and amino type nitrogen/total nitrogen ratio thereof was measured using endopeptidase, at process time varing from 0 to 6 hours. Results obtained using endopeptidase of examples 1 and 5 are shown in Figure 1 and Figure 2, repectively. Ratio of amino type nitrogen/total nitrogen of concentrated extract of beef according to examples 1 and was 37%(Figure 1) and 35%(Figure 2) in 3 hours, respectively.
2. Comparison of creatine contents, amino type nitrogen/total nitrogen ratio, viscosity and yield.
For concentrated extract of beef according to examples 1 and and comparative examples 1 and 2, creatine contents, amino type nitrogen/total nitrogen ratio, viscosity and yield were measured and compared.
Creatine contents was measured by the method as described below.
*go 1) Removal of protein of high molecular weight from the sample: of 2/3N H 2 S0 4 and 10% NaWO 3 was added to 5g of sample and the mixture was stirred. Surface filatration was carried out using filter paper(Whatman paper No.4) and then the filtrate was messed up to 100ml with water.
2) Color reaction: of IN HCI was added to Iml of the sample obtained from the step The mixture was autoclaved at 121 for 10 minutes and neutralized with 10ml of IN NaOH. 20ml of 1% picric acid and of 10% NaOH were added thereto and then it was messed up to 100ml with water. Absorbance was measured at 520 nm.
3) Preparation of standard sample: 0.05%, 0.15%, 0.2% and 0.3% creatine solutions were prepared and color reaction thereof was carried out using the process of the above 2).
Viscosity of the samples were measured with Brookfield viscometer at the following conditions; p
C
a concentration of the each concentrated extract of beef: temparature: 40 spindle number: No. 2, revolution: 10. pm.
Yield was calculated using the formula: [weight of concentrated extract of beef, g/weight of beef, g]xl00.
Table 3 Comparison of concentrated extract of beef according to example 1 and comparative example 1.
Creatine(%) Viscosity(cp) Preparation yield(%) concentrated extract of beef 1.4 2092 22 according to comparative example 1 concentrated extract of beef 10.5 656 33 according to example 1 As shown in table 3, compared with the conventional concentrated extract of beef, concentrated extract of beef according to the present invention has content of creatine(taste component) of at least 7 times higher, viscosity(fluidity factor) of at least 3 times lower and yield increased by 50%. The productivity was improved.
Table 4 Comparison of concentrated extract of beef according to example and comparative example 1 and 2.
C.
C
C. *9 Amino type Viscosity(cp) Preparation nitrogen/total yield(%) nitrogen(%) concentrated extract-of beef 20 2092 22 according to comparative example 1 concentrated extract of beef 33 1800 8 according to comparative example 2 concentrated extract of beef 35 656 according to example As shown in table 4, compared with the conventional concentrated extract of beef, concentrated extract of beef according to the present invention has increased taste, viscosity(fluidity factor) of at least 3 times lower and yield increased by 50% or more, allowing improved productivity.
3. Sensory evaluation Smell, taste, bitter taste and beef flavor were evaluated with concentrated extract of beef according to the examples 1 and 5, and comparative examples 1 and 2. The evalution was carried out by professional panel using 7 score method.
As shown in figures 3 and 4, concentrated extract of beef according to the present invention was excellent with about 5% of significant difference.
Effect of the present invention According to the present invention, there is provided a process for preparation of concentrated extract of beef, whereby, in concentrated extract of beef, amino type nitrogen/total nitrogen ratio and concentration of creatine are increased so that taste is improved and viscosity is decreased so that diffusion of moisture is improved during evaporation and drying process, allowing shortening of time for preparation. Also, solation of the concentrated extract is inhibited so that fluidity and working efficiently is improved and yield is increased so that productivity is improved.
Throughout the description and claims of the specification the word "comprise" and variations of the word, such as "comprising" and "comprises", is not intended to exclude other additives, components, integers or steps.
a..
*a.
a.
C:WINWORDIANNAMNODELETEXSPECIESIB00575.DOC
Claims (4)
1. A process for preparation of concentrated extract of beef, comprising the steps of: a) carrying out hot water extraction of beef using 0.1 wt wt saline solution; b) separating the liquid extract and the solid residue; c) carring out the first enzymatic hydrolysis of the solid residue obtained from the step b) with a neutral protease originated from Bacillus Licheniformis; d) carring out the second enzymatic hydrolysis of the resultant of the step c) with another neutral protease originated from Aspergillus Oryzae; c* e) separating hydrolyte from the resultant of the step d); f) mixing hydrolyte obtained from the step e) with the liquid extract obtained from the step b) and then concentrating the mixture.
2. The process according to claim 1, wherein in the step wt% 1.0 wt% the neutral protease originated from Bacillus Licheniformis based on the quantity of protein of the residue is added as the first enzyme, and the enzymatic hydrolysis is carried out in pH 6.0 7.0 at 50 55 for 2 4 hours.
3. The process according to claim 1, wherein in the step wt% 5.0 wt% the neutral protease originated from Aspergillus Oryzae based on the quantity of protein of the residue is added as the second enzyme, and the enzymatic hydrolysis is carried out in pH
7.0 at 50 52 for 3 5 hours. 4. The process according to any one of claims 1 to 3, wherein the step the mixture is concentrated to 65 70Bx at 50 60 0 C in the degree of vacuum of 20 5. The process according to any one of claims 1 to 3, wherein in the steps b) and the separation process is carried out by surface filtration, centrifuge or surface filtration and centrifuge. 6. A concentrated extract of beef when prepared by a process according to any one of the preceding claims. 7. A process according to claim 1 substantially as hereinbefore described with reference to any of the drawings. 9 S. 00 0@S@ SO S 0S 0 0 0 0 S Seine S S 5* 0 @5 S. S S OOS@ SOS. S *555 S. S 5S S. DATED: 17 September 1999 PHILLIPS ORMONDE FITZPATRICK 20 Attorneys for: NONG SHIM CO., LTD. C:%INWORDANNAU4DELETESPECIES%005.DOC
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR98-38941 | 1998-09-21 | ||
| KR1019980038941A KR100294531B1 (en) | 1998-09-21 | 1998-09-21 | Manufacturing method of beef concentrate |
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| Publication Number | Publication Date |
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| AU4880899A true AU4880899A (en) | 2000-03-23 |
| AU752341B2 AU752341B2 (en) | 2002-09-19 |
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| Application Number | Title | Priority Date | Filing Date |
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| AU48808/99A Ceased AU752341B2 (en) | 1998-09-21 | 1999-09-20 | Process for preparation of concentrated extract of beef |
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| AU (1) | AU752341B2 (en) |
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| KR100830886B1 (en) * | 2006-07-25 | 2008-05-21 | 단국대학교 산학협력단 | Method of making beef seasoning powder with strong beefy aroma and without bitter taste |
| CN108719930A (en) * | 2018-05-25 | 2018-11-02 | 金华金字火腿有限公司 | A kind of high efficiency preparation method of Jinhua ham bone taste compound |
-
1998
- 1998-09-21 KR KR1019980038941A patent/KR100294531B1/en not_active IP Right Cessation
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| AU752341B2 (en) | 2002-09-19 |
| KR20000020349A (en) | 2000-04-15 |
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