KR101152027B1 - Flavoring agent for providing meat flavor and preparation method thereof - Google Patents

Abstract

The present invention is characterized in that the meat containing acid hydrolyzate and ribose of wheat gluten as substrate components and at least one component selected from the group consisting of cysteine, garlic powder or juice, mushroom powder, and lard as a precursor material. Provided is a flavoring agent for flavoring and a method of manufacturing the same.

Meat flavor, Gluten, MRP, HVP, Garlic, Pork, Shiitake

Description

Meat flavoring agent and its manufacturing method {FLAVORING AGENT FOR PROVIDING MEAT FLAVOR AND PREPARATION METHOD THEREOF}

The present invention relates to a flavoring agent that provides a meat flavor, and more particularly, can be used as a meat flavor enhancer for foods having excellent functionality and meat flavor, and can be used as a meat flavoring agent for foods not containing meat. The present invention relates to a natural flavoring agent that is close to actual meat flavor that can be used as a seasoning material for various foods.

The major processing techniques in the production of reactive perfumes include heat treatment and enzymatic reactions. Maillard reactions are used as important reactions. Maillard reactions are non-enzymatic browning reactions that occur between reducing sugars and amino acids and produce colored or colorless reaction products. It has a characteristic odor as it reacts with a reducing saccharide having a free aldehyde or cato group or a nitrogen compound having an amino group such as amino acids, peptides, proteins, etc., which can be hydrolyzed to form a reducing sugar. Maillard reaction has a great influence on the color, flavor, and safety of food by factors such as substrate type and concentration, reaction temperature and time, pH, and reaction solvent. In addition, MRP (Maillard reaction products) is known to have a strong antioxidant activity, it is known that the inhibition of the activity of polyphenol oxidase such as apples, potatoes and the like, lowers the oxidation rate of lipids, and has a high antioxidant ability such as radical chain destruction activity and metal chelation. In addition, the concentration, amount, and pH of the substrate are known as factors that greatly affect the antioxidant activity. Intermediates in the Maillard reaction are also known to have strong antioxidant potential. Basic amino acids such as arginine and histidine have been reported to have higher antioxidant capacity when reacted with reducing sugars than reactants with other amino acids.

In recent years, due to the diversification of processed foods and the substitution of expensive meat foods, the rejection of chemical synthetic fragrances has left the production of food flavors such as MSG, nucleic acid seasonings, and artificial flavors, which are fermenting seasonings to satisfy consumers' past tastes. There is a need for research on natural flavors. In Korea, most of the natural flavors of meat-reactant flavorings were made from animal husbandry and aquatic extracts. Recently, hydrolyzed plant protein (HPP), hydrolyzed animal protein (HAP), and HVP are hydrolyzed seasonings. Hydrolyzed vegetable protein is used to reflect the trend of consumers who prefer natural food materials. Among them, hydrolyzed vegetable protein (HVP) heats protein raw materials such as skim soybean, wheat, corn, and acid in an aqueous solution to make protein hydrolyzed protein raw materials hydrolyzed, which has high decomposition rate and excellent reaction conditions. Flavors and degradation products are obtained. In addition, it is hydrolyzed and has unique taste by free amino acid, free sugar, and salt and flavor by various volatile compounds. Glutamic acid, a major free amino acid, is known as a main ingredient of umami, and is widely used as seasoning liquid in the food industry.

This HVP can obtain a rich flavor through various reactions with sulfur-containing amino acids and precursors such as ribose, thiamin, phospholipids, etc. Therefore, many studies have been attempted to find reactive substances close to meat flavor.

Beef flavor are amino acids, peptides, proteins, nucleic acids, fats, is generated by heating a precursor, such as sugar and thiamine Maillard reaction, Strecker degradation, Maillard reaction intermediates and H ₂ S, the reaction with ammonia, and thiol, thiamine pyrolysis, Pyrolysis of amino acids and sugars, fatty acidization and degradation of ribonucleotides are known as the main reactions involved in beef flavor production. Ribose in particular produces a major reaction intermediate that produces a meaty aroma by reacting with sulfur-containing amino acids such as cysteine. In addition, sulfur-containing amino acids such as cysteine are used in meat aroma production because they have a meat-like flavor by strecker degradation with pyrolysis or decarbonyl. Thiamine, methionine and sulfur containing amino acids as precursors have been found to participate in the reaction of H ₂ S, ammonia and thiols and Maillard reaction intermediates. In addition, H ₂ S is produced by the decomposition of sulfur-containing amino acids and is also produced by heating thiamin. Fat is important for the flavor development of different kinds of meat, and phospholipids are known to be important for meat flavor production. Phospholipids form hydrocarbons, ketones, aldehydes, acids, esters, alcohols, etc. by thermal oxidation, and the resulting carbonyl compounds form heterocyclic compounds by Maillard reaction.

Attempts have been made to develop meat flavors by the addition of plant protein hydrolysates (HVP) and yeast extracts to sugars and amino acids using these reaction precursors. Studies on the identification of the fragrance components and the establishment of the optimum conditions for the reaction of roasted beef flavor production using HVP, ribose, cysteine, etc. have been published, but none of these flavors are close to the actual meat flavor.

The present invention has been proposed to solve the problems of the prior art as described above,

Its purpose is to be used as a meat flavor enhancer for foods that are highly functional and require meat flavors, to be used as meat flavoring agents for foods that do not contain meat, and to be used as seasonings for other foods. To provide a natural flavor close to the flavor.

The technical problem of the present invention as described above is achieved by the following means.

(1) Meat comprising acid hydrolyzate and ribose of wheat gluten as substrate components, and containing at least one component selected from the group consisting of cysteine, garlic powder or juice, mushroom powder and larch as precursor materials Flavoring agent.

(2) The method according to claim 1,

Acid hydrolyzate of wheat gluten is a meat flavoring flavor, characterized in that by removing the glutamic acid.

(3) The method according to 2,

Glutamic acid is a meat flavoring flavor, characterized in that contained 15 to 22% by weight relative to the weight of the total amino acid.

(4) The method according to 1,

Meat flavoring flavoring agent, characterized in that the NaCl content is adjusted in the range of 1.0 to 8.0% by weight

(5) The method according to claim 1,

Mushroom powder or mushroom juice is a flavoring agent for meat flavor, characterized in that the shiitake mushroom powder or shiitake mushroom juice.

(6) the method of paragraph 1,

Mushroom is a meat flavoring flavor characterized in that the treatment with a protease.

(7) It contains acid hydrolyzate and ribose of wheat gluten as substrate components, and is obtained by mixing and reacting at least one component selected from the group of cysteine, garlic powder or juice, mushroom powder, and lard with precursor material. The manufacturing method of the flavoring agent for meat flavor provision made into.

(8) the method of item 7,

Method for producing a meat flavoring flavor, characterized in that the reaction at 120 to 150 ℃.

According to the present invention, a food having excellent functionality and requiring meat flavor can be used as a meat flavor enhancer, a food not containing meat can be used as a meat flavor enhancer, and can also be used as a seasoning material for various foods. Provides natural flavors that are close to actual meat flavors.

Hereinafter, the content of the present invention will be described in more detail.

The present invention includes a flavoring agent containing acid hydrolyzate of wheat gluten as a meat flavor component.

Acid hydrolyzate of wheat gluten that can be used in the present invention may be commercially available (W, Maeil Dairy Co., Ltd.), and preferably, low glutamic acid (Glu) wheat gluten acid caustic precipitated by removing glutamic acid (Glu) Use digests. The content of glutamic acid in the low glutamic acid gluten acid hydrolyzate is 15 to 22% by weight, preferably 17 to 21% by weight, based on the weight of the total amino acid, to be set as optimum conditions for flavoring meat.

In order to remove glutamic acid, the wheat gluten acid hydrolyzate was concentrated to 30-50% of the capacity, and the salt precipitated by saturation was filtered to obtain a protein hydrolyzate having a salt content, and then the pH is 3.1 near the isoelectric point of glutamic acid. The glutamic acid is precipitated with a slow stirring for 30 to 50 hours after adjusting to -3.3. According to the present invention using the acid hydrolyzate of wheat gluten, the NaCl content is adjusted to 1.0% by weight, preferably 6.0-8.0% by weight, more preferably 7.0% by weight, through the salt content control process. It is also possible. At this time, any of inorganic and organic acids may be used for the adjustment of pH. Preferably, in order to increase the precipitation efficiency of glutamic acid, the reactant may be stirred at a refrigeration temperature (eg, 10 ° C. or lower).

The flavoring agent according to the present invention is based on ribose and the wheat gluten acid hydrolyzate or low Glu wheat gluten acid hydrolyzate, and is selected from the group of cysteine, garlic powder or juice, mushroom powder, and lard. It is prepared by dissolving a precursor containing one or two or more components in distilled water to react.

Ribose, in particular, reacts with sulfur-containing amino acids to produce a major reaction intermediate that produces a meat aroma. For this purpose, the flavoring agent of the present invention comprises 1 to 10% by weight of wheat gluten acid hydrolyzate or low Glu wheat gluten acid hydrolyzate. , Preferably 3 to 6% by weight.

Cysteine is a sulfur-containing amino acid, which is an important ingredient in increasing the strength of meat flavor, and has a very high contribution to meat flavor. In the present flavor, wheat gluten acid hydrolyzate or low Glu wheat gluten acid hydrolyzate is 5 to 10% by weight. Is preferably added. If the range is outside the contribution to the meat flavor is insignificant, or rather there is a risk of inhibiting the sensory characteristics.

Garlic powder or garlic juice improves the strength in the overall flavor, in particular, the contribution to meat flavor is excellent. In the flavoring agent of the present invention, the wheat gluten acid hydrolyzate or the low Glu wheat gluten acid hydrolyzate is preferably added in an amount of 5 to 15% by weight. If it is out of the above range, the contribution to the meat flavor is insignificant, or if a large amount is added, there is a concern that the smell of sulfur becomes strong and rather impairs the sensory properties.

Mushroom powder increases the intensity of meat flavor, reduces the aroma and improves overall palatability. Preferably, the mushroom powder is shiitake mushroom powder, more preferably in the case of enzyme-treated mushrooms closest to meat flavor and high in strength, and relatively strong in overall smell due to the strong smell of vegetables or sulfur. In this case, it is preferable to use a protease for the enzyme. Mushroom powder is preferably added in the flavoring agent of 1 to 5% by weight relative to the weight of wheat gluten acid hydrolyzate or low Glu wheat gluten acid hydrolyzate. If outside the above range, the contribution to the meat flavor is insignificant, or if a large amount is added, there is a fear that the sensory properties.

Donji acts as an important ingredient in expressing a mild mild meat flavor without feeling in the flavoring agent of the present invention. Lungji is preferably added at 1 to 10% by weight of wheat gluten acid hydrolyzate or low Glu wheat gluten acid hydrolyzate in the flavoring agent of the present invention. If it is out of the above range or the contribution to the meat flavor is insignificant, when added a lot, there is a fear to increase the sense of smell to rather inhibit the sensory properties.

Each of the raw materials is mixed and preferably reacted at 120 to 150 ° C. for 20 to 40 minutes in an oil bath.

Hereinafter, the present invention will be described in detail by the following examples. However, the following examples are only illustrated to aid the understanding of the present invention, and the scope of the present invention is not limited to the following examples.

Example 1 Preparation of Low Glutamic Acid (Glu) Wheat Gluten Acid Hydrolyzate Sample

Low glutamic acid gluten acid hydrolyzate was prepared according to the procedure shown in FIG. 1. Plant protein acid hydrolyzate was used as wheat gluten acid hydrolyzate (W) produced by Maeil Foods. In order to obtain low glutamic acid gluten acid hydrolyzate, the wheat gluten acid hydrolyzate was concentrated to 30, 40 and 50% of the capacity, respectively, and the salt precipitated by saturation was filtered to control the hydrolyzed protein hydrolyzate. Got it. 1 N HCl was added thereto, adjusted to pH 3.2 near the isoelectric point of glutamic acid, and the glutamic acid was precipitated with slow stirring for 40 hours. At this time, the reaction was stirred at the refrigeration temperature in order to increase the precipitation efficiency of glutamic acid. Precipitated glutamic acid in Whatman No. It was filtered through a filter paper of 4 (pore size 20㎛) to obtain a low Glu wheat gluten acid hydrolyzate.

Table 1 Properties of salt and glutamic acid content control HWG

Sample NaCl content (%) pH HWG ^{1 )} 24.2 5.29 Low Glu HWG ^{2 )} -C 22.3 4.94 Low Glu HWG ^{3 )} -1 2.93 3.20 Low Glu HWG ^{4 )} -2 5.21 3.20 Low Glu HWG ^{5 )} -3 7.61 3.20

¹⁾ wheat gluten hydrolyzate acid

²⁾ Low Glu Wheat Gluten Acid Hydrolyzate

^{3) 4) 5)} Low Glu Wheat Gluten Acid Hydrolysates with Salt Concentration Control

Example 2 Preparation of MRP Substrate Fragrance

Ribose and HVP Wheat Gluten Acid Hydrolysate and Low Glu Wheat Gluten Acid Hydrolysate are the basic substrates of cysteine, methionine, lecithin, thiamine, sulfide vegetables (garlic, onion, leek, green onion, leek powder), autolysis Precursors such as yeast extract and mushroom powder were dissolved in 50 ml of distilled water according to each reaction combination and reacted at 140 ° C. for 30 minutes in an oil bath to prepare MRP substrate perfume.

<Experimental Example>

The conditions of various experiments performed on the samples prepared according to the present invention are as follows.

(1) salt concentration measurement

The salt concentration of HVP from which salt was removed was measured by the mohr method. 1 mL of 5% K ₂ CrO ₄ was added to 10 mL of each diluted HVP solution, and titrated with 0.1 N AgNO ₃ to calculate the appropriate consumption to calculate the salt concentration.

(2) pH measurement

After the reaction, the pH of the MRP solution was measured using a pH meter (720 A, Orion Research Inc., USA).

(3) browning degree measurement

The prepared MRP solution was diluted with distilled water so as to fall within the range of 0.2 to 0.8 where absorbance could be measured, and the absorbance was measured at 420 nm, which is the measurement range of brown color using a spectrophotometer (DU650 spectrophotometer, Beckman, USA). Was measured.

(4) DPPH radical scavenging activity

DPPH radical scavenging activity was measured by the method of measuring the scavenging activity of each sample for free radical 2,2-diphenyl-1- picrylhydrazyl (DPPH) according to the method of Brand Williams et al. 0.5 mL of each MRP diluted with distilled water was added to 1.0 mL of 0.1 mM DPPH ethanol solution in 1.0 mL of ethanol, vortexed for 10 seconds, reacted for 15 minutes, and the absorbance was measured at 520 nm.

The measured value was calculated by substituting the following equation, and the IC ₅₀ value was calculated as the dilution factor (DF) when the DPPH radical scavenging ratio of each MRP was 50%, and the scavenging activity of each MRP was compared.

DPPH radical scavenging activity (%) = [(A ₀ -A ₁ ) / A ₀ ] × 100

(A ₀ : Absorbance of control, A ₁ : Absorbance of sample)

(5) sensory evaluation

Sensory tests were selected from eight researchers currently working at the Korea Food Research Institute. The intensity and aroma of MRP or MRP substrate flavors were 9-point scale ((nothing (1 point), very weak (2 points), Normally weak (3 points), slightly weak (4 points), neither weak nor strong (5 points), slightly strong (6 points), moderately strong (7 points), strong (8 points), very strong (9 points) The overall acceptability was evaluated by a 9-point scale method: very bad (1 point), bad (3 points), normal (5 points), good (7 points), and very good (9 points). Samples were dispensed into 15 mL tubes and preheated in an oven at 50 ° C. to the evaluator. Samples were randomly ordered to eliminate sensory errors.

Experimental Example 1 Amino Acid Content of Wheat Gluten Acid Hydrolyzate

The amino acid composition of HWG and low Glu HWG-C is shown in Table 2. The glutamic acid content of HWG accounted for 46.04% of the total amino acid content, and the glutamic acid content of low Glu HWG-C removed by precipitation of glutamic acid decreased to 20.27% of the total amino acid content. Other amino acids were similar or slightly higher in Glu HWG-C and cysteine and methionine were below the detection limit. When salt and glutamic acid were precipitated by adjusting the salt concentration and pH of HWG to 3.2, the isoelectric point, low salt and low Glu wheat gluten acid hydrolysates (low Glu HWG-1 ~ 3) were prepared, respectively, and the salt concentrations were 2.93, 5.21, and 7.61%, respectively. At this time, the amino acid composition of each HVP was as shown in Table 2. The content of glutamic acid in these samples was 18.39-19.37% of the total amino acids, which was slightly lower than the low Glu HWG-C produced in mass, but did not show a big difference. As the salt concentration of HVP increased, the content of glutamic acid tended to increase. The other component amino acid content showed a similar tendency overall.

<Table 2> Amino Acid Composition of Various Wheat Gluten Acid Hydrolysates

HWG Low Glu HWG-C Low Glu HWG-1 Low Glu HWG-2 Low Glu HWG-3  Aspartic acid 4.24 9.86 5.67 5.51 5.21  Threonine 2.75 4.61 7.01 5.79 6.04  Serine 5.00 8.07 7.66 7.31 7.19  Glutamic acid 46.04 20.27 18.39 19.26 19.37  Proline 12.27 18.86 22.08 21.31 21.17  Glycine 4.24 6.49 5.58 5.50 5.30  Alanine 4.07 6.19 6.51 6.36 6.40  Cystine 1.12 - 0.56 0.52 0.52  Balin 3.76 4.44 5.02 5.23 5.22  Methionine 0.36 - 0.64 0.79 0.87  Isoleucine 1.71 1.49 1.52 2.09 2.19  Leucine 1.77 1.62 1.63 2.44 2.70  Tyrosine 0.81 0.98 1.14 1.14 1.16  Phenylalanine 3.20 2.82 3.57 4.38 4.29  Histidine 2.25 2.52 2.74 2.22 2.35  Lysine 2.19 4.82 3.44 3.30 3.09  Alanine 4.21 6.96 5.93 5.61 5.47  Tryptophan - - 0.86 1.18 1.43  Cysteine - - 0.05 0.05 0.05  gun 100.00 100.00 100.00 100.00 100.00

Experimental Example 2 Sensory Evaluation of Wheat Gluten Acid Hydrolyzate

Sensory characteristics on taste were examined for HWG, low Glu HWG-C and low Glu HWG-1-3. There was no significant difference between the samples in the sweet and bitter tastes, and in the mouth's tactile spread initially and in the mouth's persistence. Low Glu HWG-1? 3 tended to increase significantly in salty and sour tastes compared to low Glu HWG-C. Low Glu HWG-1 ~ 3 was decreased in umami compared to HWG stock solution, and overall preference was highest in HWG and low Glu HWG-C.

<Table 3> Sensory Evaluation of Taste of Various Wheat Gluten Acid Hydrolysates

Sample Salty taste sweetness Sour taste bitter Umami touch Persistence Overall likelihood HWG 6.43 ± 0.53 ^a 3.86 ± 1.21 ^a 3.71 ± 0.95 ^a 3.14 ± 1.35 ^a 6.00 ± 1.00 ^a 6.00 ± 1.15 ^a 5.00 ± 1.15 ^a 6.00 ± 1.29 ^a Low Glu HWG-C 6.86 ± 1.57 ^a 3.29 ± 1.50 ^a 4.57 ± 1.51 ^a 3.57 ± 1.90 ^a 5.29 ± 0.95 ^a 5.57 ± 1.13 ^a 5.14 ± 1.95 ^a 5.43 ± 0.53 ^a Low Glu HWG-1 6.86 ± 1.07 ^a 3.43 ± 1.27 ^a 3.71 ± 1.38 ^a 3.14 ± 1.35 ^a 6.00 ± 1.15 ^a 5.86 ± 1.21 ^a 5.57 ± 1.13 ^a 4.86 ± 1.57 ^a Low Glu HWG-2 6.71 ± 1.11 ^a 3.14 ± 1.46 ^a 3.57 ± 1.40 ^a 3.71 ± 1.25 ^a 6.29 ± 1.25 ^a 6.14 ± 1.35 ^a 5.71 ± 0.95 ^a 5.14 ± 1.86 ^a Low Glu HWG-3 7.43 ± 0.98 ^a 3.00 ± 1.15 ^a 4.43 ± 1.51 ^a 4.14 ± 1.35 ^a 5.86 ± 1.68 ^a 5.57 ± 1.27 ^a 5.00 ± 1.63 ^a 4.71 ± 1.60 ^a

Experimental Example 3 pH and Browning Change of MRP

After the reaction, the pH ranged from 4.53 to 5.05, and the browning degree was the lowest at 0.37 when prepared with HWG, and 0.62 using low Glu HWG-C. In the case of low Glu HWG-1 ~ 3, browning tended to decrease with increasing salt concentration, and there was no significant difference with low Glu HWG-C.

Table 4 Changes in pH and Browning of MRP Based on Various Wheat Gluten Acid Hydrolysates

Sample pH Browning Index (B.I) Initial pH Final pH HWG 5.02 ± 0.01 4.92 ± 0.01 0.37 ± 0.04 Low Glu HWG-C 4.61 ± 0.01 4.53 ± 0.01 0.62 ± 0.07 Low Glu HWG-1 5.25 ± 0.01 5.05 ± 0.02 0.72 ± 0.01 Low Glu HWG-2 5.25 ± 0.01 5.02 ± 0.02 0.69 ± 0.07 Low Glu HWG-3 5.23 ± 0.01 4.98 ± 0.01 0.56 ± 0.01

Experimental Example 4 DPPH Radical Scavenging Activity of MRP

DPPH radical scavenging activity was the lowest (14.55 (DF)) when prepared with HWG, 25.77 (DF) when reacted with low Glu HWG-C. MRP reacted with low Glu HWG-1-3 with ribose was 26.27, 23.53, 18.78 (DF), respectively, and the DPPH radical scavenging activity of MRP decreased with increasing salt concentration of HVP.

Experimental Example 5 Sensory Evaluation of MRP

(1) Sensory evaluation of the fragrance of MRP

MRP was prepared by reacting the low Glu HWG-1-3 prepared with each salt concentration with ribose to investigate the organoleptic properties of the fragrance. The MRP reacted with these samples showed no significant difference from HWG and low Glu HWG-C in terms of the overall flavor characteristics, but the low meat and overall preference of roasted meat was significantly higher in the low Glu HWG-1 with 2.93% salt. It was high as the enemy.

TABLE 5 Sensory Characteristics of the Flavor of MRP Based on Various Wheat Gluten Acid Hydrolysates

Sample Dandan Grilled Meat Feeling Squeeze Overall preference HWG 5.50 ± 1.20 ^a 5.63 ± 1.30 ^a 4.50 ± 1.07 ^a 5.00 ± 1.07 ^a 5.13 ± 1.36 ^ab Low Glu HWG-C 4.75 ± 1.16 ^a 5.38 ± 1.51 ^a 4.50 ± 1.41 ^a 5.00 ± 2.14 ^a 5.00 ± 1.31 ^ab Low Glu HWG-1 5.50 ± 0.93 ^a 6.00 ± 0.76 ^a 4.75 ± 0.71 ^a 5.25 ± 1.39 ^a 6.13 ± 0.64 ^a Low Glu HWG-2 4.88 ± 1.25 ^a 5.75 ± 1.91 ^a 4.88 ± 1.36 ^a 5.38 ± 2.07 ^a 4.75 ± 1.83 ^ab Low Glu HWG-3 4.50 ± 1.07 ^a 5.13 ± 1.36 ^a 4.50 ± 1.41 ^a 4.50 ± 1.31 ^a 4.38 ± 1.06 ^b

(2) Sensory evaluation on the taste of MRP

The low salt and low Glu wheat gluten acid hydrolysates prepared at each salt concentration were reacted with ribose to prepare MRP, and the organoleptic properties of taste were examined. In the case of HWG, it was highest in the umami and mouth feel that was strong at first, and in the case of long-lasting persistence, the tendency was low. On the other hand, when the low Glu HWG-C was used, the umami and mouthfeel tended to decrease, and in the low Glu HWG-1? 3, which reduced salt content, the acidity, umami and mouthfeel were decreased, but persistence remained in the mouth for a long time. Rather, the number tended to increase and overall preference increased. Salty, sweet, and bitter taste did not show a big difference.

Table 6 Sensory Characteristics of MRP Tastes

Sample Salty taste sweetness Sour taste bitter Umami touch Persistence Overall likelihood HWG 5.38 ± 1.41 ^a 5.38 ± 1.06 ^a 3.00 ± 1.07 ^a 2.25 ± 0.71 ^a 6.13 ± 1.13 ^a 6.13 ± 0.83 ^a 4.63 ± 1.77 ^a 5.13 ± 1.55 ^a Low Glu HWG-C 4.63 ± 1.30 ^a 4.63 ± 1.06 ^a 3.25 ± 1.04 ^a 2.13 ± 0.64 ^a 5.13 ± 1.36 ^a 4.88 ± 1.13 ^a 4.25 ± 1.28 ^a 4.50 ± 0.92 ^a Low Glu HWG-1 5.13 ± 1.73 ^a 4.75 ± 0.89 ^a 2.88 ± 0.83 ^a 2.88 ± 1.13 ^a 5.50 ± 1.69 ^a 5.50 ± 1.77 ^a 5.50 ± 1.41 ^a 5.75 ± 1.04 ^a Low Glu HWG-2 5.25 ± 1.49 ^a 5.25 ± 0.71 ^a 3.00 ± 0.76 ^a 2.88 ± 1.36 ^a 5.50 ± 2.00 ^a 5.13 ± 1.89 ^a 5.50 ± 1.77 ^a 5.00 ± 1.31 ^a Low Glu HWG-3 5.25 ± 1.67 ^a 5.13 ± 1.25 ^a 2.88 ± 0.64 ^a 2.63 ± 1.51 ^a 5.63 ± 1.92 ^a 5.50 ± 1.77 ^a 5.50 ± 1.20 ^a 5.38 ± 1.19 ^a

<Experimental Example 6>

(1) Fragrance Characteristics According to Salt Concentration of HVP

The fragrance characteristics of MRP substrate fragrance according to the salt concentration of HVP, which is a substrate, showed that the fragrance characteristics of mild yellow smell, savory odor and ham cooked smell of MRP substrate fragrance using 7% salt gluten acid hydrolyzate as substrate. It showed strong roasted meat and low sulfur concentration compared to the high salt sample. In addition, there was a slight sense of aroma and salty aroma, but overall preference was the highest. The low Glu wheat gluten acid hydrolyzate of 22% salt had a strong off-flavor, slightly tangy odor and slightly roasted meat aroma. A slight smell and strong salt concentration resulted in a strong odor.

When the gluten acid hydrolyzate with 3% salt concentration was used as a substrate, MRP substrate fragrance had a strong scent of spice, and showed flavor characteristics of meat sauce and fishy odor. Showed. On the other hand, when the sample was 24% salt, the slightly roasted sulfur was slightly strong, and the smell and smell were strong. As a result, a low Glu wheat gluten acid hydrolyzate of 7% salt was selected as the substrate by HVP.

<Table 7> Reaction Combination of MRP Substrate Flavor by HVP by Salt Concentration

additive F-1 F-2 F-3 F-4 HVP Low Glu HWG
(Salt 7%) 5 g Low Glu HWG
(Salt 22%) 5 g HWG
(Salt 3%) 5 g HWG
(Salt 24%) 5 g Ribose 5% ¹⁾ (0.25g) 5% (0.25 g) 5% (0.25 g) 5% (0.25 g) Methionine 5% (0.25 g) 5% (0.25 g) 5% (0.25 g) 5% (0.25 g) lecithin 5% (0.25 g) 5% (0.25 g) 5% (0.25 g) 5% (0.25 g) Cysteine 7.7% (0.385 g) 7.7% (0.385 g) 7.7% (0.385 g) 7.7% (0.385 g) Thiamine 2.1% (0.105 g) 2.1% (0.105 g) 2.1% (0.105 g) 2.1% (0.105 g) Sulphide Vegetables (Garlic) 6.9% (0.345 g) 6.9% (0.345 g) 6.9% (0.345 g) 6.9% (0.345 g) 50 mL 50 mL 50 mL 50 mL

* Reaction condition: 140 ℃, 30 minutes in oil bath

<Table 8> Sensory Characteristics of Flavor of MRP Substrate Perfume by HVP by Salt Concentration

Incense F-1 F-2 F-3 F-4 Dandan 5.29 ± 1.25 ^a 4.71 ± 1.11 ^a 4.57 ± 1.40 ^a 4.00 ± 1.29 ^a Boiled vegetables 5.00 ± 1.00 ^a 4.71 ± 1.11 ^a 5.14 ± 1.68 ^a 4.71 ± 1.50 ^a Grilled Meat 6.14 ± 1.46 ^a 6.00 ± 1.29 ^a 5.57 ± 1.72 ^a 5.57 ± 0.79 ^a Emperor 4.14 ± 1.46 ^b 5.29 ± 1.50 ^ab 5.14 ± 1.21 ^ab 6.29 ± 1.98 ^a Feeling 5.00 ± 1.53 ^a 5.29 ± 2.14 ^a 5.00 ± 1.73 ^a 5.86 ± 1.68 ^a Bullet 4.14 ± 1.77 ^a 4.57 ± 1.90 ^a 4.43 ± 2.07 ^a 4.29 ± 1.70 ^a Squeeze 5.29 ± 2.06 ^a 5.71 ± 2.06 ^a 5.57 ± 1.13 ^a 6.14 ± 1.95 ^a Overall likelihood 7.14 ± 0.90 ^a 6.43 ± 1.13 ^ab 6.00 ± 1.29 ^ab 5.57 ± 1.27 ^b

(2) Flavor Properties According to Sulfide Vegetables

Sulfide vegetables were used as substrates for meat flavor, and the flavor characteristics of onion, leek, green onion and leek powder were used as sulfide vegetables. When onion powder was applied, it was mild but had a slight spice smell, meat seasoning and cooked vegetables, and had strong roast beef. In addition, it has a strong feeling of smell and has a slightly salty odor. The application of green onion, scallion, and leek powder showed strong fishy fishy taste, which resulted in a decrease in palatability. On the whole, the preference was not good, and onion had the highest preference, but it was lower than the garlic powder, so the garlic powder was selected as the final substrate.

Table 9 Reaction Combination of MRP Substrate Flavors with Sulfide Vegetables

additive F-5 F-6 F-7 F-8 Low Glu HWG
(Salt 7%) 5 g 5 g 5 g 5 g Ribose 5% (0.25 g) 5% (0.25 g) 5% (0.25 g) 5% (0.25 g) Methionine 5% (0.25 g) 5% (0.25 g) 5% (0.25 g) 5% (0.25 g) lecithin 5% (0.25 g) 5% (0.25 g) 5% (0.25 g) 5% (0.25 g) Cysteine 7.7% (0.385 g) 7.7% (0.385 g) 7.7% (0.385 g) 7.7% (0.385 g) Thiamine 2.1% (0.105 g) 2.1% (0.105 g) 2.1% (0.105 g) 2.1% (0.105 g) Sulfide vegetable Onion6.9%
(0.345g) Leek 6.9%
(0.345g) Shalpa 6.9%
(0.345g) Leek 6.9%
(0.345g) 50 mL 50 mL 50 mL 50 mL

* Reaction condition: 140 ℃, 30 minutes in oil bath

<Table 10> Sensory Characteristics of Aromas of MRP Substrate Flavored with Sulfide Vegetables

Incense F-5 F-6 F-7 F-8 Dandan 4.00 ± 1.41 ^a 4.43 ± 2.07 ^a 4.14 ± 1.86 ^a 4.29 ± 2.06 ^a Boiled vegetables 5.71 ± 1.60 ^b 7.00 ± 1.41 ^ab 7.86 ± 0.90 ^a 7.57 ± 1.27 ^a Grilled Meat 6.71 ± 1.25 ^a 4.57 ± 2.30 ^ab 4.00 ± 2.45 ^b 4.43 ± 1.90 ^ab Emperor 6.00 ± 1.83 ^a 6.57 ± 1.90 ^a 6.86 ± 2.04 ^a 6.71 ± 1.98 ^a Feeling 6.14 ± 2.41 ^a 5.71 ± 2.43 ^a 5.57 ± 2.44 ^a 5.29 ± 2.69 ^a Bullet 4.86 ± 2.12 ^a 4.43 ± 2.57 ^a 4.29 ± 2.98 ^a 4.29 ± 2.69 ^a Squeeze 6.14 ± 1.77 ^a 5.14 ± 1.95 ^a 5.43 ± 2.51 ^a 5.14 ± 2.27 ^a Overall likelihood 5.43 ± 1.62 ^a 3.57 ± 1.51 ^b 3.29 ± 1.60 ^b 3.29 ± 1.60 ^b

* Reaction condition: 140 ℃, 30 minutes in oil bath

(3) Fragrance Characteristics by Excluding Methionine and Lecithin

We examined the effect on the flavor characteristics by removing methionine and lecithin from the reaction combination. When the methionine was removed, the roasted meat aroma was slightly decreased, and the sulfur content was rather increased. Also, when the lecithin was removed, the strength of the roasted meat aroma was weakened, the sulfur content was also strong, and the burnt meat flavor was strong. When both methionine and lecithin were removed, the roasted meat and broth were reduced and the flavor was mild and there was no significant difference in the control and flavor characteristics. In addition, it was better not to use synthetic materials whenever possible, so I chose not to use methionine and lecithin substrates.

<Table 11> Reaction combination of methionine and lecithin exclusion of MRP substrate perfume

additive F-1 F-9 F-10 F-11 Low Glu HWG
(Salt 7%) 5 g 5 g 5 g 5 g Ribose 5% (0.25 g) 5% (0.25 g) 5% (0.25 g) 5% (0.25 g) Methionine 5% (0.25 g) - 5% (0.25 g) - lecithin 5% (0.25 g) 5% (0.25 g) - - Cysteine 7.7% (0.385 g) 7.7% (0.385 g) 7.7% (0.385 g) 7.7% (0.385 g) Thiamine 2.1% (0.105 g) 2.1% (0.105 g) 2.1% (0.105 g) 2.1% (0.105 g) Sulphide Vegetables (Garlic) 6.9% (0.345 g) 6.9% (0.345 g) 6.9% (0.345 g) 6.9% (0.345 g) 50 mL 50 mL 50 mL 50 mL

* Reaction condition: 140 ℃, 30 minutes in oil bath

<Table 12> Sensory Characteristics of Perfume by Excluding Methionine and Lecithin of MRP Substrate Flavors

Incense F-1 F-9 F-10 F-11 Dandan 5.43 ± 0.79 ^a 4.71 ± 1.11 ^a 4.57 ± 0.98 ^a 5.14 ± 0.69 ^a Boiled vegetables 4.57 ± 0.98 ^a 4.71 ± 1.98 ^a 4.14 ± 1.57 ^a 5.00 ± 1.00 ^a Grilled Meat 6.57 ± 0.79 ^a 5.29 ± 1.11 ^a 5.57 ± 1.27 ^a 6.43 ± 1.27 ^a Emperor 5.14 ± 1.21 ^a 5.29 ± 2.14 ^a 5.57 ± 2.23 ^a 4.71 ± 1.70 ^b Feeling 5.00 ± 1.15 ^a 4.43 ± 1.62 ^a 3.86 ± 1.21 ^a 4.14 ± 1.77 ^b Bullet 3.57 ± 0.53 ^b 3.71 ± 0.76 ^b 4.86 ± 1.07 ^a 3.71 ± 0.95 ^b Squeeze 4.43 ± 1.51 ^a 4.29 ± 1.60 ^a 3.86 ± 1.57 ^a 3.57 ± 1.62 ^b Overall likelihood 6.86 ± 0.69 ^a 5.14 ± 1.07 ^c 4.86 ± 0.38 ^c 6.80 ± 0.58 ^a

(4) Fragrance Characteristics by Cysteine and Thiamine Removal

Changes in the fragrance characteristics of the methionine and lecithin-deleted substrates from the previous results were investigated. When the cysteine, a sulfur-containing amino acid, was removed as a substrate, the strength of meat flavor was greatly decreased, and thus the contribution to meat flavor was large. In addition, it showed peculiar flavor of Jangjo-rim and soy sauce and tangy of soy sauce. Compared with the basic combination of methionine and lecithin, thiamin was removed, and odor and meat were relatively strong. When both substrates were removed, there was a slight meat aroma with the simmered simmered odor, and the smell of soy sauce was felt and the smell of bovine flavor was boiled. As a result, a combination containing cysteine and excluding thiamin was most preferred.

<Table 13> Reaction combination of cysteine and thiamine removal of MRP substrate perfume

additive F-11 F-12 F-13 F-14 Low Glu HWG
(Salt 7%) 5 g 5 g 5 g 5 g Ribose 5% (0.25 g) 5% (0.25 g) 5% (0.25 g) 5% (0.25 g) Cysteine 7.7% (0.385 g) - 7.7% (0.385 g) - Thiamine 2.1% (0.105 g) 2.1% (0.105 g) - - Sulphide Vegetables (Garlic) 6.9% (0.345 g) 6.9% (0.345 g) 6.9% (0.345 g) 6.9% (0.345 g) 50 mL 50 mL 50 mL 50 mL

* Reaction condition: 140 ℃, 30 minutes in oil bath

<Table 14> Sensory Characteristics of Flavors with Cysteine and Thiamine Removal of MRP Substrate Fragrances

Incense F-11 F-12 F-13 F-14 Dandan 5.17 ± 1.47 ^a 4.50 ± 1.22 ^a 4.50 ± 1.38 ^a 3.67 ± 1.63 ^a Boiled vegetables 4.83 ± 1.17 ^a 4.83 ± 1.33 ^a 4.83 ± 1.17 ^a 5.00 ± 1.55 ^a Grilled Meat 6.67 ± 0.82 ^a 5.50 ± 1.87 ^a 6.67 ± 1.86 ^a 5.33 ± 1.37 ^a Emperor 6.67 ± 1.03 ^a 5.17 ± 0.98 ^ab 6.67 ± 1.03 ^a 5.00 ± 1.67 ^b Feeling 5.33 ± 1.51 ^a 4.17 ± 1.60 ^a 5.17 ± 1.94 ^a 4.83 ± 1.60 ^a Bullet 3.50 ± 2.07 ^a 4.67 ± 1.51 ^a 3.50 ± 1.52 ^a 3.83 ± 1.33 ^a Squeeze 4.50 ± 1.64 ^a 5.83 ± 1.83 ^a 4.33 ± 1.03 ^a 5.17 ± 2.14 ^a Overall likelihood 6.50 ± 1.05 ^a 5.00 ± 0.89 ^b 6.83 ± 1.17 ^a 5.00 ± 0.89 ^b

(5) Comparison of Thiamine and Yeast Extract

Changes in the flavor characteristics of MRP substrate perfume according to thiamine and autolyzed yeast extract were as follows. There was no significant difference in the overall fragrance characteristics, and there was no significant difference in preference between the removal of thiamin from the reaction combination and the increase in flavor and aroma. In addition, when the thiamine concentration increased by 2 times, the meat flavor was relatively decreased, but rather, the palatability was lowered, indicating that the thiamine contribution to meat flavor was less. MRP substrate fragrance using autolyzed yeast extract was relatively weak in meat flavor and strong in odor. Therefore, the combination without thiamin was selected as the reactor.

<Table 15> Reaction Combination of Yeast Extract Application of MRP Substrate Fragrances

additive F-13 F-15 F-16 F-17 F-18 Low Glu HWG
(Salt 7%) 5 g 5 g 5 g 5 g 5 g Ribose 5% (0.25 g) 5% (0.25 g) 5% (0.25 g) 5% (0.25 g) 5% (0.25 g) Cysteine 7.7% (0.385 g) 7.7% (0.385 g) 7.7% (0.385 g) 7.7% (0.385 g) 7.7% (0.385 g) Thiamine - 2.1% (0.105 g) 4.2% (0.21 g) - - Autolysis Yeast Extract - - - 2.1% (0.105 g) 4.2% (0.21 g) Sulphide Vegetables (Garlic) 6.9% (0.345 g) 6.9% (0.345 g) 6.9% (0.345 g) 6.9% (0.345 g) 6.9% (0.345 g) 50 mL 50 mL 50 mL 50 mL 50 mL

* Reaction condition: 140 ℃, 30 minutes in oil bath

<Table 16> Sensory Characteristics of Flavor by Application of Yeast Extract of MRP Substrate Flavors

Flavor F-13 F-15 F-16 F-17 F-18 Dandan 4.71 ± 2.06 ^a 4.71 ± 1.60 ^a 4.14 ± 1.86 ^a 4.86 ± 1.46 ^a 4.43 ± 1.51 ^a Boiled vegetables 5.00 ± 1.53 ^a 5.00 ± 0.82 ^a 5.29 ± 2.14 ^a 4.57 ± 1.40 ^a 5.43 ± 1.62 ^a Grilled Meat 6.14 ± 1.21 ^a 6.57 ± 1.51 ^a 5.29 ± 2.14 ^a 6.00 ± 1.15 ^a 5.43 ± 1.62 ^a Emperor 5.86 ± 2.41 ^a 5.71 ± 2.21 ^a 5.43 ± 2.44 ^a 5.00 ± 2.16 ^a 5.57 ± 2.44 ^a Feeling 4.00 ± 1.00 ^ab 4.86 ± 1.46 ^a 3.57 ± 0.53 ^b 4.00 ± 1.15 ^ab 3.71 ± 0.49 ^ab Bullet 3.86 ± 0.69 ^a 5.00 ± 1.73 ^a 4.00 ± 1.41 ^a 3.43 ± 1.27 ^a 4.00 ± 1.53 ^a Squeeze 4.57 ± 1.90 ^a 4.00 ± 1.73 ^a 3.29 ± 1.50 ^a 3.29 ± 1.70 ^a 4.00 ± 1.83 ^a Overall likelihood 6.00 ± 1.41 ^a 6.00 ± 1.41 ^a 4.86 ± 1.35 ^a 5.14 ± 0.69 ^a 5.00 ± 0.82 ^a

(6) Garlic powder and garlic juice solution applied

The control group without garlic was reduced in strength, especially meat and yellow odor. In addition, the overall acceptability was 4.14, which was the lowest acceptability, and it was judged that garlic powder contributed to the flavor characteristics. In addition, garlic powder and garlic juice were higher in garlic powder than juice, but there was no significant difference in flavor characteristics and strength. Garlic powder was used to produce MRP substrate flavorings, which resulted in different reactivity and browning at each preparation. The amount of garlic powder and juice was doubled to increase the smell of sulfur during the reaction.

Table 17. Combination of Garlic Juice with MRP Substrate Flavors

additive F-19 F-13 F-20 F-21 F-22 Low Glu HWG
(Salt 7%) 5 g 5 g 5 g 5 g 5 g Ribose 5% (0.25 g) 5% (0.25 g) 5% (0.25 g) 5% (0.25 g) 5% (0.25 g) Cysteine 7.7% (0.385 g) 7.7% (0.385 g) 7.7% (0.385 g) 7.7% (0.385 g) 7.7% (0.385 g) Sulphide Vegetables (Garlic) - Garlic powder
6.9% (0.345g) Garlic Powder 13.8% (0.69g) Garlic Juice
6.9% (0.345g) Garlic Juice 13.8% (0.69g) 50 mL 50 mL 50 mL 50 mL 50 mL

* Reaction condition: 140 ℃, 30 minutes in oil bath

<Table 18> Sensory Characteristics of Flavors According to Garlic Juice Application of MRP Substrate Flavors

Incense F-19 F-13 F-20 F-21 F-22 Dandan 4.57 ± 1.72 ^a 5.14 ± 0.69 ^a 4.71 ± 1.38 ^a 4.00 ± 1.15 ^a 4.57 ± 1.27 ^a Boiled vegetables 4.29 ± 1.60 ^a 5.29 ± 1.50 ^a 5.43 ± 1.27 ^a 5.29 ± 1.11 ^a 4.57 ± 1.13 ^a Grilled Meat 4.86 ± 1.77 ^a 5.43 ± 1.40 ^a 4.71 ± 0.95 ^a 5.00 ± 1.15 ^a 5.00 ± 1.53 ^a Emperor 4.57 ± 2.23 ^a 5.14 ± 2.04 ^a 6.71 ± 1.50 ^a 5.57 ± 1.40 ^a 6.14 ± 2.34 ^a Feeling 5.43 ± 2.44 ^a 5.57 ± 1.62 ^a 4.71 ± 1.38 ^a 4.57 ± 1.51 ^a 4.57 ± 1.27 ^a Bullet 3.29 ± 1.50 ^a 3.71 ± 1.38 ^a 4.57 ± 1.72 ^a 3.86 ± 1.07 ^a 4.14 ± 0.69 ^a Squeeze 4.57 ± 1.13 ^a 5.57 ± 0.53 ^a 5.71 ± 0.76 ^a 5.79 ± 1.29 ^a 5.57 ± 1.27 ^a Overall likelihood 4.14 ± 0.90 ^b 5.86 ± 0.90 ^a 5.00 ± 1.63 ^ab 5.43 ± 1.13 ^ab 4.86 ± 1.07 ^ab

(7) Thiamine and Mushroom Powder Comparison

Mushroom powder was applied as a substrate and the fragrance characteristics of MRP substrate flavors were examined. Compared to the control group without the mushroom powder, the mushroom flavor was increased and the palatability increased. As the mushroom powder was added, the aroma decreased, but the salty smell increased. When the mushroom powder was added twice, the sulfur smell was increased and the palatability was decreased, but the palatability was higher than the control.

<Table 19> Reaction combination of mushroom powder application of MRP substrate flavoring

additive F-21 F-23 F-24 Low Glu HWG
(Salt 7%) 5 g 5 g 5 g Ribose 5% (0.25 g) 5% (0.25 g) 5% (0.25 g) Cysteine 7.7% (0.385 g) 7.7% (0.385 g) 7.7% (0.385 g) Mushroom powder - 2.1% (0.105 g) 4.2% (0.21 g) Sulfide vegetable
(Garlic juice powder) 6.9% (0.345 g) 6.9% (0.345 g) 6.9% (0.345 g) 50 mL 50 mL 50 mL

* Reaction condition: 140 ℃, 30 minutes in oil bath

<Table 20> Sensory Characteristics of Flavors according to Mushroom Powder Application of MRP Substrate Flavors

Incense F-21 F-23 F-24 Dandan 4.71 ± 0.95 ^a 4.00 ± 0.82 ^a 4.14 ± 1.07 ^a Boiled vegetables 6.00 ± 0.82 ^a 4.86 ± 1.35 ^a 5.43 ± 1.81 ^a Grilled Meat 6.14 ± 1.21 ^a 6.43 ± 1.13 ^a 5.71 ± 1.60 ^a Emperor 5.57 ± 1.90 ^a 5.43 ± 1.81 ^a 5.57 ± 1.99 ^a Feeling 5.86 ± 1.21 ^a 5.29 ± 1.11 ^ab 4.43 ± 0.98 ^b Bullet 4.29 ± 0.49 ^a 4.57 ± 1.13 ^a 5.00 ± 1.53 ^a Squeeze 5.57 ± 0.79 ^a 5.57 ± 1.13 ^a 5.86 ± 2.04 ^a Overall likelihood 5.29 ± 0.49 ^b 6.71 ± 0.95 ^a 5.86 ± 1.77 ^ab

(8) Application of Mushroom Powder

1) Apply shiitake mushroom powder

Shiitake powder was applied to the basic substrate of MRP to examine the flavor characteristics of MRP substrate flavors (Table 22). In addition to the control powder and hot air-dried powder without the mushroom powder, the meat flavor was strong, but the sulfur content was also strong, which lowered the overall preference. The hydrolyzate of mushroom was hydrolyzed by crushing 5 times the amount of water in the mushroom powder, and the enzyme was added to decompose for 2 hours at 50 ° C, concentrated by filtration, and lyophilized. When added mushroom powder by enzyme, MRP with non-enzymatic water extract group and mushroom powder treated with pectinase had relatively weak meat flavor, The mushroom and meat flavors were the strongest when the mushroom powder was added. Among them, MRP substrate flavoring prepared with protease-treated mushroom powder was the closest to meat flavor and high in strength. There was no significant difference in the fragrance characteristics of the MRP substrate fragrances in sweetness, sweetness, flavor and saltiness.

Table 21. Combination of MRP Substrate Flavors with Enzyme-treated Shiitake Powder

additive F-21 F-25 F-26 F-27 F-28 F-29 Low Glu HWG
(Salt 7%) 5 g 5 g 5 g 5 g 5 g 5 g Ribose 5% (0.25 g) 5% (0.25 g) 5% (0.25 g) 5% (0.25 g) 5% (0.25 g) 5% (0.25 g) Cysteine 7.7% (0.385 g) 7.7% (0.385 g) 7.7% (0.385 g) 7.7% (0.385 g) 7.7% (0.385 g) 7.7% (0.385 g) Garlic Juice Powder 6.9% (0.345 g) 6.9% (0.345 g) 6.9% (0.345 g) 6.9% (0.345 g) 6.9% (0.345 g) 6.9% (0.345 g) Mushroom powder - Water extraction
2.1% (0.105 g) Pectinase
process
2.1% (0.105 g) Cellulase
process
2.1% (0.105 g) Protease
process
2.1% (0.105 g) hot air dry
2.1% (0.105 g) 50 mL 50 mL 50 mL 50 mL 50 mL 50 mL

* Reaction condition: 140 ℃, 30 minutes in oil bath

<Table 22> Changes of Sensory Characteristics on the Flavor of MRP Substrate Flavor by Application of Enzyme-treated Shiitake Mushroom Powder

Incense F-21 F-25 F-26 F-27 F-28 F-29 Dandan 5.17 ± 0.98 ^a 5.00 ± 0.89 ^a 5.00 ± 0.89 ^a 4.83 ± 0.75 ^a 5.67 ± 1.03 ^a 4.83 ± 0.41 ^a Boiled vegetables 5.83 ± 1.17 ^a 6.83 ± 0.98 ^a 5.83 ± 1.47 ^a 6.33 ± 0.52 ^a 6.00 ± 1.10 ^a 5.67 ± 0.52 ^a Emperor 6.17 ± 0.98 ^a 5.33 ± 1.63 ^a 4.83 ± 1.17 ^a 6.00 ± 1.67 ^a 5.67 ± 1.03 ^a 5.83 ± 0.75 ^a Grilled Meat 6.50 ± 0.84 ^a 4.83 ± 0.98 ^b 5.17 ± 1.72 ^ab 6.00 ± 1.26 ^ab 6.67 ± 1.03 ^a 6.17 ± 0.98 ^ab Feeling 3.83 ± 1.33 ^a 4.00 ± 1.26 ^a 3.67 ± 1.37 ^a 3.67 ± 1.21 ^a 4.00 ± 1.55 ^a 3.83 ± 1.33 ^a Bullet 3.67 ± 1.86 ^a 3.00 ± 1.26 ^a 3.17 ± 1.47 ^a 3.33 ± 1.21 ^a 3.33 ± 1.50 ^a 3.50 ± 1.64 ^a Squeeze 2.17 ± 1.60 ^a 2.17 ± 1.17 ^a 2.33 ± 1.75 ^a 2.33 ± 1.37 ^a 2.33 ± 1.75 ^a 2.17 ± 1.17 ^a Overall likelihood 6.67 ± 1.03 ^ab 5.00 ± 0.89 ^c 5.17 ± 1.47 ^c 6.50 ± 1.38 ^ab 7.67 ± 0.52 ^a 5.83 ± 0.75 ^bc

(9) Geological application experiment

In order to apply the lipid material in the production of MRP substrate perfume was experimented according to the reaction combination of Table 23. Palm oil and sunflower oil were used as vegetable oils, and bee tallow and lard were used as animal fats and oils. Controls without lipid as a substrate showed relatively high strength of meat flavor and were too strong to show low overall preference. When the fragrance characteristics were examined by the type of added lipid material, the fragrance characteristics felt most strongly when sunflower oil was added. . Palm oil and tallow showed very similar fragrance characteristics. Compared to the control, the roasted meat was relatively weak, and the aroma and yellowing aroma characteristics were higher. In addition, it showed a characteristic of fragrance such as meat fishy, and overall preference was lower than that of the control. Compared with palm oil and tallow, the addition of lard increased the flavor characteristics of roasted meat and sulfur, while the sense of aroma was greatly reduced, resulting in an increase in overall palatability. Therefore, it was judged that lactic acid as a lipid material is an effective substrate for soft and mild meat aroma without feeling in the production of MRP substrate perfume.

<Table 23> Reaction Combination of MRP Substrate Flavor by Application of Lipid Material

additive F-21 F-35 F-36 F-37 F-38 Low Glu HWG
(Salt 7%) 5 g 5 g 5 g 5 g 5 g Ribose 5% (0.25 g) 5% (0.25 g) 5% (0.25 g) 5% (0.25 g) 5% (0.25 g) Cysteine 7.7% (0.385 g) 7.7% (0.385 g) 7.7% (0.385 g) 7.7% (0.385 g) 7.7% (0.385 g) Garlic Juice Powder 6.9% (0.345 g) 6.9% (0.345 g) 6.9% (0.345 g) 6.9% (0.345 g) 6.9% (0.345 g) Geology - palm oil
5% (0.25 g) Sunflower oil
5% (0.25 g) Beef tallow
5% (0.25 g) Lard
5% (0.25 g) 50 mL 50 mL 50 mL 50 mL 50 mL

* Reaction condition: 140 ℃, 30 minutes in oil bath

<Table 24> Sensory Characteristics of Fragrances of MRP Substrate by Application of Lipid Materials

Incense F-21 F-35 F-36 F-37 F-38 Dandan 5.17 ± 1.47 ^a 4.67 ± 1.21 ^ab 3.33 ± 1.03 ^b 4.67 ± 1.37 ^ab 5.17 ± 1.47 ^a Boiled vegetables 3.83 ± 1.17 ^a 5.17 ± 2.32 ^a 3.50 ± 0.55 ^a 4.83 ± 2.14 ^a 4.50 ± 2.07 ^a Emperor 5.00 ± 1.26 ^a 5.50 ± 1.52 ^a 3.00 ± 1.10 ^b 5.17 ± 1.94 ^a 5.83 ± 1.33 ^a Grilled Meat 6.67 ± 0.52 ^a 5.33 ± 1.03 ^b 2.67 ± 0.82 ^c 5.17 ± 1.17 ^b 6.17 ± 1.33 ^ab Feeling 4.33 ± 1.37 ^b 5.17 ± 1.32 ^ab 6.67 ± 0.82 ^a 5.00 ± 2.00 ^ab 4.83 ± 0.98 ^b Bullet 2.50 ± 1.05 ^a 2.17 ± 0.98 ^a 2.50 ± 0.55 ^a 2.17 ± 1.17 ^a 2.67 ± 1.50 ^a Squeeze 3.00 ± 1.26 ^a 2.33 ± 1.21 ^a 2.17 ± 0.75 ^a 2.33 ± 1.50 ^a 2.67 ± 1.97 ^a Overall likelihood 6.50 ± 1.38 ^ab 5.33 ± 0.52 ^bc 3.33 ± 1.03 ^d 5.00 ± 0.63 ^c 7.00 ± 1.10 ^a

(10) by lipid concentration

Changes in the fragrance characteristics of MRP substrate flavors were examined by applying the selected lard at a concentration of 1-10% (Table 26). Increasing the concentration of added pork tended to decrease the aroma characteristics in the yellow and boiled vegetables, and the aroma in roasted meat was higher when 1% and 2.5% of pork was added. Also, as the added concentration of lard increased, the aroma felt increased, and when 10% of lard was added, the aroma of MRP substrate flavor was dominant, and the fragrance characteristics in the yellow and roast meat were relatively weak. . Other stages, bullets, and saltiness did not show a large difference. The relatively low concentrations of pork and 1% of 2.5% added pork were suitable for sulfur and sensation, whereas the meat flavor was strong and was selected as the most suitable concentration.

<Table 25> Reaction combination according to the concentration of lard of MRP substrate perfume

additive F-39 F-40 F-38 F-41 Low Glu HWG
(Salt 7%) 5 g 5 g 5 g 5 g Ribose 5% (0.25 g) 5% (0.25 g) 5% (0.25 g) 5% (0.25 g) Cysteine 7.7% (0.385 g) 7.7% (0.385 g) 7.7% (0.385 g) 7.7% (0.385 g) Garlic Juice Powder 6.9% (0.345 g) 6.9% (0.345 g) 6.9% (0.345 g) 6.9% (0.345 g) Lard 1% (0.05 g) 2.5% (0.125 g) 5% (0.25 g) 10% (0.50 g) 50 mL 50 mL 50 mL 50 mL

<Table 26> Changes of Sensory Characteristics on the Flavors of MRP Substrate Flavors with Various Concentrations

Incense F-39 F-40 F-38 F-41 Dandan 5.14 ± 1.07 ^a 5.14 ± 1.21 ^a 4.71 ± 1.11 ^a 4.29 ± 1.11 ^a Boiled vegetables 4.86 ± 0.69 ^a 4.86 ± 1.21 ^a 4.57 ± 1.27 ^a 4.57 ± 1.72 ^a Emperor 5.86 ± 1.07 ^a 5.43 ± 1.40 ^a 5.43 ± 1.51 ^a 4.71 ± 1.50 ^a Grilled Meat 6.14 ± 0.69 ^ab 6.13 ± 0.98 ^a 5.29 ± 0.76 ^bc 4.86 ± 1.10 ^c Feeling 4.00 ± 1.15 ^a 4.29 ± 1.38 ^a 4.57 ± 0.98 ^a 5.00 ± 1.29 ^a Bullet 2.86 ± 0.69 ^a 2.86 ± 0.90 ^a 3.00 ± 1.15 ^a 2.71 ± 0.76 ^a Squeeze 2.29 ± 1.11 ^a 2.29 ± 1.49 ^a 2.29 ± 1.38 ^a 2.14 ± 1.22 ^a Overall likelihood 6.71 ± 0.95 ^a 6.66 ± 0.90 ^a 5.14 ± 0.69 ^b 4.57 ± 0.53 ^b

(11) by lecithin concentration

Phospholipid lecithin was added as a substrate to examine the flavor characteristics of the MRP substrate perfume (Table 28). The concentration of lecithin (0-10%) did not show significant effect on sweet, boiled vegetables, tan, and salty flavors. As the concentration of lecithin was increased, the flavors of yellow and roast meat gradually decreased, and there was no clear flavor overall. In addition, as the concentration of lecithin was increased, it was found that it was not effective to add lecithin at a high concentration of 2.5-10%. The control group without lecithin and the MRP added with low concentration of 1% had the highest overall acceptability and were not effective because the strength or acceptability of meat flavor by lecithin addition was not greatly improved.

<Table 27> Reaction combination according to the concentration of lecithin in MRP substrate perfume

additive F-21 F-42 F-43 F-44 F-45 Low Glu HWG
(Salt 7%) 5 g 5 g 5 g 5 g 5 g Ribose 5% (0.25 g) 5% (0.25 g) 5% (0.25 g) 5% (0.25 g) 5% (0.25 g) Cysteine 7.7% (0.385 g) 7.7% (0.385 g) 7.7% (0.385 g) 7.7% (0.385 g) 7.7% (0.385 g) Garlic Juice Powder 6.9% (0.345 g) 6.9% (0.345 g) 6.9% (0.345 g) 6.9% (0.345 g) 6.9% (0.345 g) lecithin - 1% (0.05 g) 2.5% (0.125 g) 5% (0.25 g) 10% (0.50 g) 50 mL 50 mL 50 mL 50 mL 50 mL

<Table 28> Changes of Sensory Characteristics on the Flavor of MRP Substrate Flavors with Various Concentrations of Lecithin

Incense F-21 F-42 F-43 F-44 F-45 Dandan 6.00 ± 0.63 ^a 5.83 ± 0.98 ^a 6.00 ± 0.89 ^a 5.33 ± 1.03 ^a 5.33 ± 1.63 ^a Boiled vegetables 5.17 ± 1.17 ^a 4.83 ± 1.17 ^a 4.83 ± 1.17 ^a 5.00 ± 1.10 ^a 4.67 ± 1.51 ^a Emperor 5.67 ± 1.21 ^a 5.00 ± 1.26 ^a 4.33 ± 0.82 ^a 4.33 ± 1.37 ^a 4.17 ± 1.17 ^a Grilled Meat 6.00 ± 1.10 ^a 5.67 ± 1.03 ^a 5.33 ± 0.52 ^a 5.00 ± 0.89 ^a 5.00 ± 1.10 ^a Feeling 4.83 ± 0.98 ^a 5.00 ± 0.89 ^a 5.17 ± 1.17 ^a 5.17 ± 1.60 ^a 5.83 ± 1.61 ^a Bullet 3.50 ± 1.52 ^a 3.50 ± 1.52 ^a 3.17 ± 1.47 ^a 3.33 ± 1.51 ^a 3.17 ± 1.47 ^a Squeeze 2.67 ± 1.21 ^a 2.50 ± 0.84 ^a 2.33 ± 0.82 ^a 2.00 ± 0.89 ^a 2.00 ± 0.63 ^a Overall likelihood 6.33 ± 1.21 ^a 6.50 ± 1.76 ^a 5.67 ± 0.82 ^ab 5.00 ± 0.63 ^ab 4.67 ± 1.51 ^b

(12) Comparison between lard and lecithin sensory evaluation

When the phospholipid lecithin was added in different concentrations, it did not show a significant effect on meat flavoring. Therefore, the final reaction combination was selected by comparing them with the MRP substrate flavored with lard (Table 30). When comparing the fragrance characteristics of MRP substrate fragrance added with 1% and 2.5% of lard and lecithin, respectively, the characteristics of MRP substrate fragrance with lard paper were relatively strong and the flavor was similar. The overall acceptability was higher than that added. When lecithin was added, the cooked flavor of vegetables was strong, and the taste of meat and broth was weak. Therefore, the use of lard, which is fat rather than phospholipid, was the closest to mild meat, and it was judged that it was appropriate to add it at a concentration of 1%.

Table 29. Combination of MRP Substrate Flavors with Lecithin Additives

additive F-21 F-39 F-40 F-42 F-43 Low Glu HWG
(Salt 7%) 5 g 5 g 5 g 5 g 5 g Ribose 5% (0.25 g) 5% (0.25 g) 5% (0.25 g) 5% (0.25 g) 5% (0.25 g) Cysteine 7.7% (0.385 g) 7.7% (0.385 g) 7.7% (0.385 g) 7.7% (0.385 g) 7.7% (0.385 g) Garlic Juice Powder 6.9% (0.345 g) 6.9% (0.345 g) 6.9% (0.345 g) 6.9% (0.345 g) 6.9% (0.345 g) Geology - Donji
1% (0.05 g) 2.5% pork (0.125 g) lecithin
1% (0.05 g) lecithin
2.5% (0.125 g) 50 mL 50 mL 50 mL 50 mL 50 mL

<Table 30> Changes of Sensory Characteristics on the Flavor of MRP Substrate Flavor by Addition of Pork and Lecithin

Incense F-21 F-39 F-40 F-42 F-43 Dandan 5.40 ± 0.55 ^a 5.40 ± 0.89 ^a 5.00 ± 0.02 ^a 4.60 ± 1.52 ^a 4.80 ± 0.84 ^a Boiled vegetables 4.00 ± 1.15 ^b 4.50 ± 1.00 ^ab 4.50 ± 0.57 ^ab 5.25 ± 0.50 ^ab 5.50 ± 0.57 ^a Emperor 5.60 ± 1.51 ^a 5.00 ± 1.00 ^a 5.40 ± 0.55 ^a 5.20 ± 0.84 ^a 4.80 ± 0.84 ^a Grilled Meat 6.20 ± 0.83 ^a 6.00 ± 0.71 ^a 5.70 ± 1.10 ^a 5.40 ± 2.07 ^a 5.00 ± 1.41 ^a Feeling 4.50 ± 0.57 ^a 4.75 ± 0.95 ^a 4.75 ± 0.95 ^a 4.75 ± 1.70 ^a 4.75 ± 1.29 ^a Bullet 2.60 ± 1.14 ^a 2.60 ± 1.14 ^a 2.80 ± 1.48 ^a 2.60 ± 1.14 ^a 2.60 ± 1.14 ^a Squeeze 2.20 ± 1.64 ^a 2.40 ± 2.07 ^a 2.40 ± 2.07 ^a 2.40 ± 1.52 ^a 2.40 ± 1.52 ^a Overall likelihood 6.00 ± 0.70 ^ab 6.80 ± 0.45 ^a 6.00 ± 0.44 ^ab 5.20 ± 1.64 ^b 5.00 ± 1.00 ^b

(13) Changes in Physicochemical Properties and Antioxidant Activity of Representative MRP Substrate Fragrances

Table 31 shows the changes in the physicochemical properties and antioxidant activity of the MRP substrate perfume which had excellent sensory properties. According to the salt concentration of wheat gluten acid hydrolyzate and low Glu wheat gluten acid hydrolyzate, the browning change of MRP substrate perfume (F-1? 4) produced was low overall browning degree. Was considered to be due. Their antioxidant activity was 399.6-441.8 (DF) and the salt concentration showed a significant decrease after the reaction. MRP substrate flavor (F-11) without methionine and lecithin, MRP substrate flavor without methionine, lecithin and thiamine (F-13) and garlic juice instead of garlic powder MRP Substrate Flavor with Liquid (F-21), MRP Substrate with Mushroom Powder (F-23), MRP Substrate with Enzyme-treated Mushroom Powder (F-28) and MRP Substrate with Pig Paper (F-21) The browning degree and DPPH radical scavenging activity gradually increased with the preparation of -39), and the salt concentration of the reaction solution decreased after the reaction.

TABLE 31 pH, Browning, DPPH radical scavenging activity, salt concentration change

Sample pH Browning Index (B.I) DPPH radical scavenging effect (IC ₅₀ ) NaCl content
(%) F-1 4.806 0.0064 399.6 5.694 F-2 4.790 -0.0163 402.9 8.85 F-3 5.169 -0.1143 409.9 4.376 F-4 5.077 -0.4428 441.8 9.682 F-11 4.823 0.0767 427.7 5.538 F-21 4.829 0.1759 422.3 5.148 F-17 4.564 0.1999 592.0 4.867 F-23 4.560 0.3320 661.1 4.563 F-28 4.920 0.0800 334.1 4.575 F-39 4.760 0.0500 211.0 5.102

1 is a manufacturing process chart of low glutamic acid (Glu) wheat gluten acid hydrolyzate according to the present invention.

Figure 2 is a result of measuring the change in DPPH radical scavenging activity of MRP based on a variety of wheat gluten acid hydrolyzate.

Claims (8)

It contains acid hydrolyzate and ribose of wheat gluten having a NaCl content of 6.0 to 8.0% by weight as substrate components, Cysteine; Garlic juice; And, A meat flavoring flavoring agent comprising a mushroom powder or lard treated with a protease as a precursor. The method of claim 1, The glutamic acid content of the acid hydrolyzate of wheat gluten is contained 15 to 22% by weight relative to the weight of the total amino acid. The method of claim 1, Mushroom powder is a meat flavoring flavor, characterized in that the shiitake mushroom powder. It contains acid hydrolyzate and ribose of wheat gluten having a NaCl content of 6.0 to 8.0% by weight as substrate components, Cysteine; Garlic juice; And, A process for producing a meat flavoring flavoring agent, which is obtained by mixing a mushroom powder or pork paper treated with a protease with a precursor material and reacting at 120 to 150 ° C. delete delete delete delete

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