KR0135651B1 - Processing method of seasonings - Google Patents
Processing method of seasoningsInfo
- Publication number
- KR0135651B1 KR0135651B1 KR1019950002110A KR19950002110A KR0135651B1 KR 0135651 B1 KR0135651 B1 KR 0135651B1 KR 1019950002110 A KR1019950002110 A KR 1019950002110A KR 19950002110 A KR19950002110 A KR 19950002110A KR 0135651 B1 KR0135651 B1 KR 0135651B1
- Authority
- KR
- South Korea
- Prior art keywords
- amino acid
- thiamine
- acid source
- reaction mixture
- present
- Prior art date
Links
- 235000011194 food seasoning agent Nutrition 0.000 title abstract description 33
- 239000004278 EU approved seasoning Substances 0.000 title description 14
- 238000003672 processing method Methods 0.000 title 1
- 150000001413 amino acids Chemical class 0.000 claims abstract description 32
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 claims abstract description 19
- 238000000034 method Methods 0.000 claims abstract description 19
- 235000019157 thiamine Nutrition 0.000 claims abstract description 17
- 239000011721 thiamine Substances 0.000 claims abstract description 17
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 claims abstract description 16
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 claims abstract description 15
- 229960003495 thiamine Drugs 0.000 claims abstract description 15
- 235000015278 beef Nutrition 0.000 claims abstract description 14
- 235000000346 sugar Nutrition 0.000 claims abstract description 12
- 239000011541 reaction mixture Substances 0.000 claims abstract description 8
- 239000000203 mixture Substances 0.000 claims abstract description 7
- 239000001384 succinic acid Substances 0.000 claims abstract description 7
- 238000010790 dilution Methods 0.000 claims abstract description 6
- 239000012895 dilution Substances 0.000 claims abstract description 6
- 238000010438 heat treatment Methods 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 4
- 239000007788 liquid Substances 0.000 claims abstract description 3
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 claims description 10
- 235000013555 soy sauce Nutrition 0.000 claims description 9
- 244000068988 Glycine max Species 0.000 claims description 6
- LEVWYRKDKASIDU-QWWZWVQMSA-N D-cystine Chemical compound OC(=O)[C@H](N)CSSC[C@@H](N)C(O)=O LEVWYRKDKASIDU-QWWZWVQMSA-N 0.000 claims description 5
- 239000004471 Glycine Substances 0.000 claims description 5
- 235000010469 Glycine max Nutrition 0.000 claims description 5
- 239000002253 acid Substances 0.000 claims description 5
- 229960003067 cystine Drugs 0.000 claims description 5
- HMFHBZSHGGEWLO-SOOFDHNKSA-N D-ribofuranose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H]1O HMFHBZSHGGEWLO-SOOFDHNKSA-N 0.000 claims description 4
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 claims description 4
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 claims description 4
- PYMYPHUHKUWMLA-LMVFSUKVSA-N Ribose Natural products OC[C@@H](O)[C@@H](O)[C@@H](O)C=O PYMYPHUHKUWMLA-LMVFSUKVSA-N 0.000 claims description 4
- HMFHBZSHGGEWLO-UHFFFAOYSA-N alpha-D-Furanose-Ribose Natural products OCC1OC(O)C(O)C1O HMFHBZSHGGEWLO-UHFFFAOYSA-N 0.000 claims description 4
- 229930182817 methionine Natural products 0.000 claims description 4
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 4
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 3
- 239000004223 monosodium glutamate Substances 0.000 claims description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 2
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims description 2
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims description 2
- 235000021433 fructose syrup Nutrition 0.000 claims description 2
- 239000008103 glucose Substances 0.000 claims description 2
- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 20
- 235000019634 flavors Nutrition 0.000 abstract description 20
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 235000001014 amino acid Nutrition 0.000 description 21
- -1 ribose Chemical compound 0.000 description 11
- 238000006243 chemical reaction Methods 0.000 description 8
- 150000008163 sugars Chemical class 0.000 description 5
- YGHRJJRRZDOVPD-UHFFFAOYSA-N 3-methylbutanal Chemical compound CC(C)CC=O YGHRJJRRZDOVPD-UHFFFAOYSA-N 0.000 description 4
- 238000005903 acid hydrolysis reaction Methods 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- VLKZOEOYAKHREP-UHFFFAOYSA-N n-Hexane Chemical compound CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- GPSFYJDZKSRMKZ-UHFFFAOYSA-N 3,4-dimethylthiophene Chemical compound CC1=CSC=C1C GPSFYJDZKSRMKZ-UHFFFAOYSA-N 0.000 description 2
- BKAWJIRCKVUVED-UHFFFAOYSA-N 5-(2-hydroxyethyl)-4-methylthiazole Chemical compound CC=1N=CSC=1CCO BKAWJIRCKVUVED-UHFFFAOYSA-N 0.000 description 2
- YLQBMQCUIZJEEH-UHFFFAOYSA-N Furan Chemical compound C=1C=COC=1 YLQBMQCUIZJEEH-UHFFFAOYSA-N 0.000 description 2
- 239000005913 Maltodextrin Substances 0.000 description 2
- 229920002774 Maltodextrin Polymers 0.000 description 2
- AIJULSRZWUXGPQ-UHFFFAOYSA-N Methylglyoxal Chemical compound CC(=O)C=O AIJULSRZWUXGPQ-UHFFFAOYSA-N 0.000 description 2
- LCTONWCANYUPML-UHFFFAOYSA-N Pyruvic acid Chemical compound CC(=O)C(O)=O LCTONWCANYUPML-UHFFFAOYSA-N 0.000 description 2
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 2
- UCKMPCXJQFINFW-UHFFFAOYSA-N Sulphide Chemical compound [S-2] UCKMPCXJQFINFW-UHFFFAOYSA-N 0.000 description 2
- FINHMKGKINIASC-UHFFFAOYSA-N Tetramethylpyrazine Chemical compound CC1=NC(C)=C(C)N=C1C FINHMKGKINIASC-UHFFFAOYSA-N 0.000 description 2
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 description 2
- 125000002915 carbonyl group Chemical group [*:2]C([*:1])=O 0.000 description 2
- 235000018417 cysteine Nutrition 0.000 description 2
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 description 2
- 238000000354 decomposition reaction Methods 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 229940035034 maltodextrin Drugs 0.000 description 2
- 150000007523 nucleic acids Chemical class 0.000 description 2
- 102000039446 nucleic acids Human genes 0.000 description 2
- 108020004707 nucleic acids Proteins 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 235000019614 sour taste Nutrition 0.000 description 2
- 229910052717 sulfur Inorganic materials 0.000 description 2
- 239000011593 sulfur Substances 0.000 description 2
- 239000003760 tallow Substances 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 description 2
- LCPWNWORYBVVAV-UHFFFAOYSA-N 2,3-dihydrofuran-4-ol Chemical compound OC1=COCC1 LCPWNWORYBVVAV-UHFFFAOYSA-N 0.000 description 1
- OBSLLHNATPQFMJ-UHFFFAOYSA-N 2,4-Dimethylthiazole Chemical compound CC1=CSC(C)=N1 OBSLLHNATPQFMJ-UHFFFAOYSA-N 0.000 description 1
- CGZDWVZMOMDGBN-UHFFFAOYSA-N 2-Ethylthiazole Chemical compound CCC1=NC=CS1 CGZDWVZMOMDGBN-UHFFFAOYSA-N 0.000 description 1
- MJJRDTKNLLMJDJ-UHFFFAOYSA-N 2-methoxy-1,3-thiazole Chemical compound COC1=NC=CS1 MJJRDTKNLLMJDJ-UHFFFAOYSA-N 0.000 description 1
- QDQVRZPVOVZFMA-UHFFFAOYSA-N 2-methyl-2h-thiophen-5-one Chemical compound CC1SC(=O)C=C1 QDQVRZPVOVZFMA-UHFFFAOYSA-N 0.000 description 1
- YMZZPMVKABUEBL-UHFFFAOYSA-N 2-methylthiolan-3-one Chemical compound CC1SCCC1=O YMZZPMVKABUEBL-UHFFFAOYSA-N 0.000 description 1
- XQQBUAPQHNYYRS-UHFFFAOYSA-N 2-methylthiophene Chemical compound CC1=CC=CS1 XQQBUAPQHNYYRS-UHFFFAOYSA-N 0.000 description 1
- TYEYBOSBBBHJIV-UHFFFAOYSA-N 2-oxobutanoic acid Chemical compound CCC(=O)C(O)=O TYEYBOSBBBHJIV-UHFFFAOYSA-N 0.000 description 1
- BEIYSLIPXPVYNV-UHFFFAOYSA-N 5-hydroxy-3-sulfanylpentan-2-one Chemical compound CC(=O)C(S)CCO BEIYSLIPXPVYNV-UHFFFAOYSA-N 0.000 description 1
- RKXYTFTZODXDEF-UHFFFAOYSA-N 5-methylsulfanylthiophene-2-carbaldehyde Chemical compound CSC1=CC=C(C=O)S1 RKXYTFTZODXDEF-UHFFFAOYSA-N 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- MNQZXJOMYWMBOU-VKHMYHEASA-N D-glyceraldehyde Chemical compound OC[C@@H](O)C=O MNQZXJOMYWMBOU-VKHMYHEASA-N 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- RWSOTUBLDIXVET-UHFFFAOYSA-N Dihydrogen sulfide Chemical compound S RWSOTUBLDIXVET-UHFFFAOYSA-N 0.000 description 1
- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 0.000 description 1
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 description 1
- JSSOMDQPLWLDAP-UHFFFAOYSA-N O[S+](CC1)CC[S+]1O Chemical compound O[S+](CC1)CC[S+]1O JSSOMDQPLWLDAP-UHFFFAOYSA-N 0.000 description 1
- 108010009736 Protein Hydrolysates Proteins 0.000 description 1
- FZWLAAWBMGSTSO-UHFFFAOYSA-N Thiazole Chemical compound C1=CSC=N1 FZWLAAWBMGSTSO-UHFFFAOYSA-N 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 235000004279 alanine Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 125000004432 carbon atom Chemical group C* 0.000 description 1
- 239000007806 chemical reaction intermediate Substances 0.000 description 1
- 239000007810 chemical reaction solvent Substances 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- DNJIEGIFACGWOD-UHFFFAOYSA-N ethyl mercaptane Natural products CCS DNJIEGIFACGWOD-UHFFFAOYSA-N 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 238000004817 gas chromatography Methods 0.000 description 1
- 229910000037 hydrogen sulfide Inorganic materials 0.000 description 1
- 239000013067 intermediate product Substances 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- FPYJFEHAWHCUMM-UHFFFAOYSA-N maleic anhydride Chemical compound O=C1OC(=O)C=C1 FPYJFEHAWHCUMM-UHFFFAOYSA-N 0.000 description 1
- 238000004949 mass spectrometry Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000003002 pH adjusting agent Substances 0.000 description 1
- 125000002467 phosphate group Chemical group [H]OP(=O)(O[H])O[*] 0.000 description 1
- 239000002243 precursor Substances 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 239000003531 protein hydrolysate Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- NYCVCXMSZNOGDH-UHFFFAOYSA-N pyrrolidine-1-carboxylic acid Chemical compound OC(=O)N1CCCC1 NYCVCXMSZNOGDH-UHFFFAOYSA-N 0.000 description 1
- 229940120731 pyruvaldehyde Drugs 0.000 description 1
- 229940107700 pyruvic acid Drugs 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 229960003080 taurine Drugs 0.000 description 1
- 150000003573 thiols Chemical class 0.000 description 1
- 235000021119 whey protein Nutrition 0.000 description 1
- DGVVWUTYPXICAM-UHFFFAOYSA-N β‐Mercaptoethanol Chemical compound OCCS DGVVWUTYPXICAM-UHFFFAOYSA-N 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
- 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
- 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
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
-
- 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
- A23V2250/02—Acid
-
- 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
- A23V2250/70—Vitamins
- A23V2250/704—Vitamin B
- A23V2250/7042—Vitamin B1
-
- 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
- A23V2300/24—Heat, thermal treatment
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)
- Proteomics, Peptides & Aminoacids (AREA)
- Seasonings (AREA)
Abstract
본 발명은 아미노산원을 물에 2배 희석한 아미노산원 희석액; 티아민, 정제우지, 숙신산을 10 : 10 : 1의 중량비로 혼합한 티아민 혼합액; 그리고 1종 이상의 아미노산 및 1종 이상의 당을 포함하는 반응 혼합물로서, 상기 티아민 혼합액은 상기 아미노산원 희석액의 2~10중량%로 포함되어 있는 반응혼합물을 90~120℃에서 1~7시간 가열하여 조미료를 제조하는 방법을 제공한다.The present invention is an amino acid dilution of 2-fold diluted amino acid source in water; Thiamine mixed liquid which mixed thiamine, refined beef fat, and succinic acid in the weight ratio of 10: 10: 1; And a reaction mixture comprising at least one amino acid and at least one sugar, wherein the thiamine mixture is seasoned by heating a reaction mixture containing 2 to 10 wt% of the dilution of the amino acid source at 90 to 120 ° C. for 1 to 7 hours. It provides a method of manufacturing.
본 발명의 방법에 의하여 제조된 조미료는 쇠고기 향기 외에 불고기 향기가 강하게 부가되는 효과가 있다.Seasoning prepared by the method of the present invention has the effect of strongly added bulgogi flavor in addition to beef flavor.
Description
제1도는 본 발명의 방법에 의하여 제조된 조미료의 가스크로마토그램을 나타낸 것이다.1 shows a gas chromatogram of seasoning prepared by the method of the present invention.
본 발명은 아미노산원에 아미노산, 당, 그리고 일정한 비율의 티아민, 우지, 숙신산 혼합물을 가하고 가열하여 조미료를 제조하는 방법에 관한 것이다.The present invention relates to a method for preparing seasonings by adding amino acids, sugars, and a mixture of thiamine, tallow, succinic acid to a amino acid source and heating.
가열공정을 이용하여 조미료를 제조하는 방법은 비교적 오래된 기술로서, 예를 들면 시스테인과 같은 아미노산과 리보오스와 같은 당 그리고 기타의 단백 가수분해물을 가열하여 쇠고기 풍미의 조미료를 제조하는 방법이 알려져 있다(영국특허 제836,994호). 이러한 방법은 기본적으로 마이야르 반응을 이용한 것인데, 다양한 종류의 원료 물질들을 첨가하여 가열하면 마이야르 반응에 의해서 다양하고도 특징적인 고기맛을 내는 풍미 물질들이 생성될 수 있다. 다양한 풍미를 나타내는 조미료를 얻기 위해서, 종래에는 마이야르 반응의 중간 생성물질, 카보닐 공여체, 황공여체 등을 반응원료물질로 첨가하였다. 마이야르 반응의 중산 생성물질로서 퓨란(미합중국 특허 제2,293,435호), 피롤리딘 카르복시산(영국특허 제1,221,482호), 4-히드록시-2,3-디히드로 퓨란(영국특허 제1,224,989호), 데옥시 헥소오스(미합중국 특허 제3,741,775호)이 첨가된 경우가 있고, 카보닐 공여체로 글리세르알데히드(미합중국 특허 제2,934,436호), 피루브산이나 피루브 알데히드 또는 디히드로 아세톤(영국특허 제1,099,711호), 탄소수 5 내지 8의 알킬 알데히드(영국특허 제1,069,104호), 5위치에 인산기가 연결된 리보오스(영국 특허 제1,126,889호), 알파 케토부티르산(미합중국 특허 제3,271,167호), 탄소수 5 내지 8의 알킬 알데히드(미합중국 특허 제3,394,017호)가 첨가된 경우가 있다. 그리고, 황 공여체로는 머캅토에탄올(미합중국 특허 제2,955,041호), 3-아세틸-3-머캅토프로판-1-올(영국 특허 제1,084,619호), 타우린(영국 특허 제1,148,449호), 황화수소 또는 티올(미합중국 특허 제3,394,015호), 퍼릴 설파이드 또는 디히드로 설파이드(영국 특허 제1,256,462호)가 첨가된 경우가 있다. 그리고, 최종 제품에 2,5-디히드록시-2,5-디티안(미합중국 특허 제2,955,041호), 테트라메틸 피라진(영국 특허 제1,313,830호), 티아졸(영국 특허 제1,447,730호)과 같은 풍미 물질을 직접 첨가하여 조미료를 제조한 예도 있다.The method of preparing seasonings using a heating process is a relatively old technique, for example, a method of preparing beef flavoring seasonings by heating amino acids such as cysteine, sugars such as ribose, and other protein hydrolysates (UK Patent 836,994). This method basically uses a Maillard reaction. When various kinds of raw materials are added and heated, the Maillard reaction may produce various and characteristic meat flavors. In order to obtain seasonings having various flavors, conventionally, the intermediate product of the Maillard reaction, the carbonyl donor, the sulfur donor and the like are added as a reaction raw material. Furan (US Pat. No. 2,293,435), pyrrolidine carboxylic acid (UK Patent No. 1,221,482), 4-hydroxy-2,3-dihydrofuran (UK Patent No. 1,224,989), Oxy-hexose (US Pat. No. 3,741,775) may be added, and glyceraldehyde (US Pat. No. 2,934,436), pyruvic acid or pyruvaldehyde or dehydroacetone (UK Pat. No. 1,099,711), carbon number 5 as carbonyl donors Alkyl aldehydes (UK Patent No. 1,069,104) to 8, ribose (UK Patent No. 1,126,889) linked to a phosphate group at 5-position, alpha ketobutyric acid (US Patent No. 3,271,167), alkyl aldehydes having 5 to 8 carbon atoms (US Pat. 3,394,017) may be added. And, sulfur donors include mercaptoethanol (US Pat. No. 2,955,041), 3-acetyl-3-mercaptopropan-1-ol (UK Pat. No. 1,084,619), taurine (UK Pat. No. 1,148,449), hydrogen sulfide or thiol (US Pat. No. 3,394,015), Peryl sulfide or Dihydro sulfide (British Patent 1,256,462) may be added. And the final product has flavors such as 2,5-dihydroxy-2,5-dithiane (US Patent No. 2,955,041), tetramethyl pyrazine (UK Patent No. 1,313,830), thiazole (UK Patent No. 1,447,730). In some instances, seasonings are prepared by adding the substance directly.
여러 마이야르 반응 중간체를 원료물질로 첨가하는 이외에도 다른 종류의 반응 전구물질을 추가로 첨가하는 경우도 있다. 대표적인 예로 티아민 첨가를 들 수 있는데, 이 티아민이 열분해되면 쇠고기 풍미의 물질이 생성된다(미합중국 특허 제4,076,852호).In addition to adding various Maillard reaction intermediates as raw materials, other types of reaction precursors may be added. A typical example is the addition of thiamin, which pyrolyzes to produce a substance of beef flavor (US Pat. No. 4,076,852).
한편, 풍미물질 생성 자체를 목적으로 하는 것은 아니지만, 단백질 공급원인 HVP(Hydrolyzed Vegetable Protein) 사용시 문제되는 최종 조미료의 자극적인 신맛 및 향을 제거하기 위해 탈유당 유청 단백질 등의 특수 목적의 원료물질을 조미료 제조시 첨가하기도 한다(미합중국 특허 제4,165,391호).On the other hand, although it is not intended to produce flavors by itself, it is seasoned with special purpose raw materials such as de-lactose whey protein in order to remove the irritating sourness and aroma of the final seasoning, which is a problem when using protein source HVP (Hydrolyzed Vegetable Protein). It may also be added during manufacture (US Pat. No. 4,165,391).
본 발명자들은 이러한 조미료를 제조함에 있어, 아미노산원인 HVP, 산가수분해 HVP 또는 양조식 간장에 티아민, 정제우지, 숙신산을 일정한 비율로 첨가하여 반응을 시키면 기존의 조미료와는 다른 강한 불고기 향미의 조미료가 제조될 수 있다는 사실을 알아내어 본 발명을 완성하였다.In preparing the seasonings, the present inventors reacted by adding amino acid source HVP, acid hydrolyzed HVP, or brewed soy sauce at a predetermined ratio to thiamine, refined beef, and succinic acid, and the seasonings of the strong bulgogi flavor different from the existing seasonings were added. The present invention has been completed by finding out that it can be prepared.
따라서, 본 발명의 목적은 불고기 향미가 강한 조미료를 제조하는 신규한 방법을 제공하는 데에 있으며, 이를 위하여 본 발명에 의하면, 아미노산원을 물에 2배 희석한 아미노산원 희석액; 티아민, 정제우지, 숙신산을 10 : 10 : 1의 중량비로 혼합한 티아민 혼합액; 그리고 1종 이상의 아미노산 및 1종 이상의 당을 포함하는 반응혼합물로서, 상기 티아민 혼합액은 상기 아미노산원 희석액의 2~10중량%로 포함되어 있는 반응 혼합물을 90~120℃에서 1~7시간 가열하여 조미료를 제조하는 방법이 제공된다.Accordingly, it is an object of the present invention to provide a novel method for preparing a strong seasoning bulgogi flavor, according to the present invention, an amino acid source dilution diluting the amino acid source in water twice; Thiamine mixed liquid which mixed thiamine, refined beef fat, and succinic acid in the weight ratio of 10: 10: 1; And a reaction mixture comprising at least one amino acid and at least one sugar, wherein the thiamine mixture is seasoned by heating the reaction mixture containing 2 to 10 wt% of the dilution of the amino acid source at 90 to 120 ° C. for 1 to 7 hours. There is provided a method of preparing the same.
본 발명의 내용을 보다 상세히 설명하면 다음과 같다.Hereinafter, the content of the present invention will be described in detail.
본 발명의 조미료를 제조하기 위해서는 먼저, 물과 아미노산원(산가수분해 HVP 또는 양조간장)을 50 : 50의 비율로 혼합한 다음, 아미노산원(산가수분해 HVP 또는 양조간장) 중량의 2~10%에 해당하는 티아민, 정제 우지와, 0.2~1%에 해당하는 숙신산을 첨가한다. 이때, 티아민, 정제우지, 숙신산은 10 : 10 : 1의 비율이 되도록 한다. 이어 일정량의 당류와 아미노산류를 첨가하고 필요에 따라 헥산을 더 첨가한 후 얻어진 혼합물을 90~120℃에서 1~7시간 동안 반응시킨다.In order to prepare the seasoning of the present invention, first, water and an amino acid source (acid hydrolyzed HVP or brewed soy sauce) are mixed at a ratio of 50:50, and then 2 to 10 weight of the amino acid source (acid hydrolyzed HVP or brewed soy sauce). Thiamine, refined tallow, and 0.2% to 1% succinic acid are added. At this time, thiamin, purified beef, succinic acid is to be 10:10: 1 ratio. Subsequently, a certain amount of sugars and amino acids are added, and further hexane is added if necessary, and the resulting mixture is reacted at 90 to 120 ° C. for 1 to 7 hours.
본 발명에서 당류는 글루코오스, 크실로오스, 과당시럽 및 리보오스로 구성된 그룹에서 선택된 1이상의 당을 아미노산원(산가수분해 HVP 또는 양조간장) 중량의 1~5%로 첨가하는 것이 바람직하다. 아미노산류는 시스틴, 메티오닌, 글리신 및 모노소디움글루타메이트(MSG, monosodium glutamate)로 구성된 그룹에서 선택된 아미노산을 아미노산원(산가수분해 HVP 또는 양조간장) 중량의 7.9~28.5%로 사용하되, 특히 아미노산원(산가수분해 HVP 또는 양조간장) 중량의 0.5~2%의 시스틴, 0.4~1.5%의 메티오닌, 2~10%의 글리신 및 5~15%의 MSG를 첨가하는 것이 가장 바람직하다. 또한, 핵산을 첨가할 경우 아미노산원(산가수분해 HVP 또는 양조간장) 중량의 0.5~1.5%가 되도록 첨가하는 것이 바람직하다.In the present invention, the sugar is preferably added to 1 to 5% of the weight of the amino acid source (acid hydrolysis HVP or soy sauce) at least one sugar selected from the group consisting of glucose, xylose, fructose syrup and ribose. Amino acids are selected from the group consisting of cystine, methionine, glycine and monosodium glutamate (MSG) using 7.9 ~ 28.5% of the weight of amino acid source (acid hydrolysis HVP or brewed soy sauce), especially amino acid source ( Most preferably, 0.5-2% cystine, 0.4-1.5% methionine, 2-10% glycine and 5-15% MSG are added. In addition, when the nucleic acid is added, it is preferable to add 0.5 to 1.5% of the weight of the amino acid source (acid hydrolysis HVP or brewed soy sauce).
본 발명에서 아미노산원은 아미노산을 공급하기 위하여 사용되며, 각 조성물들의 반응 용매 역할을 하기도 한다. 아미노산원으로는 일반적인 산가수분해 탈지대두 HVP가 사용될 수 있지만, 신맛이 감소된 부드러운 풍미의 조미료를 얻고자 할 경우에는 양조식 간장을 사용할 수 있다. 산가수분해 탈지대두 HVP는 105℃에서 18시간 분해시킨 것을 사용하는 것이 바람직하고, 120℃에서 분해시킨 산가수분해 탈지대두 HVP를 사용하는 경우에도 좋은 향미의 조미료를 얻을 수 있다.In the present invention, the amino acid source is used to supply amino acids, and also serves as a reaction solvent of the respective compositions. As an amino acid source, a general acid hydrolyzed defatted soybean HVP may be used, but a brewed soy sauce may be used to obtain a seasoning of a soft flavor with reduced sour taste. It is preferable to use what decomposed | degraded soybean soybean HVP for 18 hours at 105 degreeC, and the seasoning of a favorable flavor can be obtained also when using the acid hydrolysis degreased soybean HVP decomposed at 120 degreeC.
본 발명에 사용된 티아민은 단순한 당, 아미노산 그리고 기타의 아미노산원만 사용한 반응에서는 얻을 수 없는 부드러운 쇠고기 향을 내는 역할을 하고, 정제 우지는 쇠고기 특유의 냄새가 나게 하는 이들이 동일양 사용되면 불고기 향이 강해진다. 숙신산은 pH 조정제 역할을 하여 티아민 분해시 그 분해산물이 불고기 향미가 나도록 반응을 유도하며, 그 자체가 산뜻한 신맛을 제공하므로 전체적인 맛과 향을 증진시키는 역할을 한다. 하기의 표 1에서 알 수 있는 바와 같이, 티아민과 정제 우지와 숙신산은 10 : 10 : 1로 혼합되었을 때 기본적인 쇠고기 향보다는 불고기 쪽의 향매를 강하게 최종 조미료에 부여한다(표 1). 시스틴, 메티오닌, 글리신, 당류, MSG, 핵산등은 종래 조미료에서와 같이 조미료의 풍미를 강화하고 다양화하기 위해서 사용된다.Thiamine used in the present invention serves to give a tender beef aroma that can not be obtained in the reaction using only sugars, amino acids and other amino acid sources, and refined Uji is used for the same amount of beef that makes the smell of beef. . Succinic acid acts as a pH adjuster to induce the reaction of the decomposition product bulgogi flavor when thiamine decomposition, and serves to enhance the overall taste and aroma because it provides a fresh sour taste. As can be seen in Table 1 below, thiamine, purified Uji, and succinic acid, when mixed with 10: 10: 1, give the final seasoning a stronger flavor of Bulgogi rather than basic beef flavor (Table 1). Cystine, methionine, glycine, sugars, MSG, nucleic acids and the like are used to enhance and diversify the flavor of seasonings as in conventional seasonings.
* : 관능 평가중 7점법을 사용하여 통계처리하여 나타낸 결과.*: The result of statistical processing using the 7-point method during sensory evaluation.
** : 1% 유의차 가짐.**: 1% significant difference.
*** : 5% 유의차 가짐.***: 5% significant difference.
본 발명에 의해 제조된 조미료를 3~4일 동안 숙성시킨 후 총고형분 함량의 10%에 해당하는 말토덱스트린을 첨가하여 균질화시키고 분무건조하여 분말화된 조미료로 제품화할 수 있고, 기타 다른 방법에 의해서 제품화 할 수도 있다.The seasoning prepared by the present invention may be aged for 3-4 days, homogenized by adding maltodextrin corresponding to 10% of the total solids content, and spray-dried to produce a powdered seasoning, and by other methods. It can be commercialized.
이상과 같은 본 발명의 방법에 의하면 기존 조미료가 가지고 있던 쇠고기 향기외에 불고기 향기가 강하게 부가된 조미료를 얻을 수 있다.According to the method of the present invention as described above, it is possible to obtain a seasoning with a strong bulgogi flavor in addition to the beef flavor that the existing seasoning had.
본 발명을 하기의 실시예에 의하여 더욱 상세히 설명한다. 이들 실시예는 본 발명의 이해를 돕기 위하여 제공되는 것으로 본 발명의 범위가 이에 한정되는 것은 아니다.The invention is illustrated in more detail by the following examples. These examples are provided to aid the understanding of the present invention, but the scope of the present invention is not limited thereto.
[실시예 1]Example 1
하기 조성의 반응혼합물 98℃±2℃에서 3시간 동안 반응시켜 조미료를 제조한 후 3일 동안 숙성시켰다. 제조된 조미료에 총고형분 함량의 10%에 해당하는 말토덱스트린을 첨가하여 균질화시킨 후 분무건조하여 분말화된 조미료를 얻었다.The reaction mixture of the following composition was reacted for 3 hours at 98 ° C ± 2 ° C to prepare a seasoning and then aged for 3 days. Maltodextrin corresponding to 10% of the total solid content was added to the prepared seasonings, homogenized and spray-dried to obtain powdered seasonings.
제조된 조미료의 향기 성분을 가스 크로마토그래피와 질량 분석기를 이용하여 분석하여 제1도에 크로마토그램으로 나타내었다. 제1도에서 알 수 있는 바와 같이, 제조된 조미료에서는 총 49종의 풍미 성분이 분리되었고, 분리된 각 피크 성분을 질량 분석기를 사용하여 동정한 결과, 이미 쇠고기 향으로 알려진 3-메틸 부탄알(3-methyl butanal, 피크 1번), 2-메틸 테트라히드로티오펜-3-온(2-methyl tetrahydrothiophene-3-one, 피크 7번), 3,4-디메틸 티오펜(3,4-dimethyl thiophene, 피크 8번), 2,4-디메틸 티아졸(2,4-dimethyl thiazole, 피크 30번)을 확인할 수 있다. 이들 외에도 2,5-퓨란디온(2,5-furandion, 피크 3번), 메틸 티오퓨란(methylthiofuran, 피크 4번), 2-메톡시 티아졸(2-methoxy thiazole, 피크 9번), 5-메틸-2-(5H)-티오페논(5-methyl-(5H)-thiophenone, 피크 10번), 2-메틸-3차-부톡시 티오펜(2-methyl-3-tert-butoxy thiophene, 피크 11번), 2-에틸 티아졸(2-ethyl thiazole, 피크 16번), 2-포르밀-5-메틸티오티오펜(2-formyl-5-methylthio-thiophene, 피크 20번), 2-메틸-4-프로필 티아졸(2-methyl-4-propyl thiazole, 피크 23번), 5-메틸-3H-1,2-디티올-3-티오엔(5-methyl-3H-1,2-dithiole-3-thioene, 피크 24번), 4-메틸-5-티아졸에탄올(4-methyl-5-thiazole ethanol, 피크 27번)등도 검출되었으며, 이러한 성분들이 불고기 향기 발현에 관여하는 것으로 보인다. 제1도에서 동정된 향기 성분들은 HVP 자체에는 존재하지 않고, 본 발명의 반응 결과 생성된 물질들로 확인된다.The fragrance components of the prepared seasonings were analyzed by gas chromatography and mass spectrometry. As can be seen in FIG. 1, in the prepared seasoning, a total of 49 flavor components were separated, and each of the separated peak components was identified using a mass spectrometer. As a result, 3-methyl butanal (also known as beef flavor) 3-methyl butanal, peak # 1), 2-methyl tetrahydrothiophen-3-one (peak # 7), 3,4-dimethyl thiophene (3,4-dimethyl thiophene , Peak 8), and 2,4-dimethyl thiazole (peak 30). In addition to these, 2,5-furandion (peak 3), methylthiofuran (peak 4), 2-methoxy thiazole (peak 9), 5- Methyl-2- (5H) -thiophenone (5-methyl- (5H) -thiophenone, peak 10), 2-methyl-tert-butoxy thiophene (2-methyl-3-tert-butoxy thiophene, Peak 11), 2-ethyl thiazole (peak 16), 2-formyl-5-methylthiothiophene (peak 20), 2- 2-methyl-4-propyl thiazole (peak 23), 5-methyl-3H-1,2-dithiol-3-thioene (5-methyl-3H-1,2- dithiole-3-thioene (peak number 24) and 4-methyl-5-thiazole ethanol (peak number 27) were also detected, and these components appear to be involved in bulgogi aroma expression. The fragrance components identified in FIG. 1 are not present in the HVP itself, but are identified as substances resulting from the reaction of the present invention.
[실시예 2]Example 2
시스틴 대신에 시스테인 0.3g을 사용하고 그 외에는 실시예 1의 방법과 동일하게 실시하여 분말화된 조미료를 얻었다.0.3 g of cysteine was used instead of cystine and the same procedure as in Example 1 was carried out to obtain a powdered seasoning.
[실시예 3]Example 3
글리신 대신에 알라닌 0.3g을 사용하고 그 외에는 실시예 1의 방법과 동일하게 실시하여 분말화된 조미료를 얻었다.Instead of glycine, 0.3 g of alanine was used, and otherwise it was carried out in the same manner as in Example 1 to obtain a powdered seasoning.
[실시예 4]Example 4
105℃, 18시간 분해 탈지 대두 HVP 대신 120℃, 5시간 분해 탈지대두 HVP를 동량 사용하고 그 외에는 실시예 1의 방법과 동일하게 실시하여 신맛이 감소된 부드러운 풍미의 조미료를 얻었다.Instead of 105 ° C., 18 hours of degreased defatted soybean HVP, 120 ° C. and 5 hours of degreased soybean HVP were used in the same amount, and the same procedure as in Example 1 was carried out to obtain a seasoning with a mild flavor with reduced acidity.
[실시예 5]Example 5
HVP 대신에 HVP를 후발효시킨 양조식 간장을 동량 사용하고 그 외에는 실시예 1의 방법과 동일하게 실시하여, 실시예 1에서 제조된 조미료보다 순하고, 자극적인 냄새와 맛이 크게 줄어든 조미료를 얻었다.Instead of HVP, the same amount of brewed soy sauce that had been post-fermented with HVP was used, and the same procedure as in Example 1 was carried out to obtain a seasoning that was milder than the seasoning prepared in Example 1 and greatly reduced in irritating smell and taste.
Claims (5)
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| Application Number | Priority Date | Filing Date | Title |
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| KR1019950002110A KR0135651B1 (en) | 1995-02-07 | 1995-02-07 | Processing method of seasonings |
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| KR1019950002110A KR0135651B1 (en) | 1995-02-07 | 1995-02-07 | Processing method of seasonings |
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| KR0135651B1 true KR0135651B1 (en) | 1998-04-22 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100480981B1 (en) * | 2002-04-18 | 2005-04-07 | 김정옥 | Method of producing meat flavor from cultures of pleuotus ostreatus mycelia |
| KR101426719B1 (en) * | 2006-12-04 | 2014-08-06 | 아지노모토 가부시키가이샤 | Process for producing seasoning |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100863765B1 (en) * | 2007-05-25 | 2008-10-16 | 주식회사농심 | Savory fresh beef powder manufacturing method thereof |
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1995
- 1995-02-07 KR KR1019950002110A patent/KR0135651B1/en not_active IP Right Cessation
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100480981B1 (en) * | 2002-04-18 | 2005-04-07 | 김정옥 | Method of producing meat flavor from cultures of pleuotus ostreatus mycelia |
| KR101426719B1 (en) * | 2006-12-04 | 2014-08-06 | 아지노모토 가부시키가이샤 | Process for producing seasoning |
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| KR960030819A (en) | 1996-09-17 |
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