KR101274395B1 - Production method of a seasoning material having beef flavor - Google Patents

Abstract

According to the present invention, (a) preparing a raw material through a screening-testing process, (b) mixing the onion, soy sauce and high fructose, and then adding methionine and cysteine to the first reaction, (c) (b) Step of mixing the reactant with Uji and (d) adding and dissolving the hydrolyzed vegetable protein (HVP) in (c), and (e) concentrating (d) the soluble solids to 50-80 Brix. Disclosed is a method of preparing a seasoning composition having a beef flavor, and a method of preparing a seasoning composition having a beef flavor, further comprising adding a small amount of beef flavor to the seasoning composition and reacting the same at a high temperature.

Description

Production method of seasoning material having beef flavor {PRODUCTION METHOD OF A SEASONING MATERIAL HAVING BEEF FLAVOR}

The present invention comprises the steps of (a) preparing the raw material through the screening-test process, (b) mixing the onion, soy sauce, high fructose and then the first reaction after the addition of methionine, cysteine, (c) (b Step (d) adding a hydrolyzed vegetable protein (HVP) to (c) and dissolving the resulting product from step (d) and soluble solids. A method of manufacturing a seasoning material having a beef flavor comprising the step of concentrating to 80Brix or a method of manufacturing a seasoning material having a beef flavor further comprising the step of adding a small amount of beef flavor to the seasoning composition and reacting it at high temperature pressure will be.

Flavor refers to the synthesis of taste and other senses (chewing sensation, touch in the mouth, temperature, sight, hearing, etc.) that are involved in the taste of food. Doing. Flavor is the overall sense of taste and aroma when the food is put into the mouth and the taste is lost to the nasal passages. Flavor is an important factor in determining the palatability of foods, but evaluation by sensory evaluation is only possible because many factors are complex senses and physicochemical measurement is difficult.

Flavor enhancer, also called Reaction Flavor or Process Flavor, refers to the flavor produced by some form of processing technology from precursors. Major processing technologies include heat treatment and enzymatic action. In particular, the flavor produced by the heating technique is called Reaction Flavor. Reaction Flavor technology is currently used in the perfume industry to produce meat and vegetable aromas, and meat and vegetable aromas are being produced as demand for convenience foods increases due to changes in dietary patterns.

Typical methods for producing food flavors known to date include firstly a process in which one of the macromolecular food components is broken down into small molecules by enzymes or microorganisms, and secondly, a chemical intermediate produced during fermentation. It is a method related to the production of food aroma by using as a new reaction material, and a method generated by heat during cooking or baking, a non-enzymatic browning reaction known as Maillard reaction.

In the Maillard reaction, the reaction temperature is an important factor in the expression of flavor enhancing substances and is essential for the Maillard reaction. However, this reaction temperature is limited to less than 15 minutes at 180 degrees, which is a guide for reaction flavor provided by the International Organization of Flavor Industries (IOFI). In general, since carcinogenic substances such as heterocyclic amines may be produced when meat is heated, there is a possibility that carcinogens may be generated even in a reaction flavor that is generally manufactured. The production of mutagens has also been reported under normal cooking conditions, such as 3-amino-1,4-dimethyl-5H-pyrido (4,3b) indole 93-amino-1,4-dimethyl- 5H-pyrido (4,3-b) indole) and 3-amino-1-methyl-5H-pyrido (4,3b) indole (3-amino-1-methyl-5h-pyrido (4,3-b) indole).

The seasoning method using the heating process is a relatively old technique, basically using a Maillard reaction. For example, a method of preparing beef flavored seasonings by mixing amino acid sources, sugars and other protein hydrolysates (British Patent No. 836,994) is known.

Republic of Korea Patent No. 10-0468023 relates to a method for preparing a seasoning having a strong carbon beef flavor, 4 to 7 parts by weight per 100 parts by weight of the first amino acid source, 5 to 15 parts by weight of sulfur-containing substances, second A mixture of 0.5 to 3 parts by weight of the amino acid source, 4 to 6 parts by weight of lecithin, 5 to 10 parts by weight of furaniol and 5 to 10 parts by weight of garlic powder was adjusted to 6 to 8% of water content, and then to 150 to 180 ° C. It relates to an invention characterized in that the reaction for 5 to 15 minutes.

Republic of Korea Patent No. 10-1008456 is a specific ratio of brewing fermented high-temperature short-term enzyme digests, sugars, sulfur-containing amino acids, thiamine, nucleic acid-based seasonings, yeast extract and onion garlic powder of plant protein using soybeans and wheat It is disclosed a beef flavor seasoning material, and a method for manufacturing the same, which is prepared by mixing 80 to 90 minutes at a temperature of 95-105 ℃.

The prior arts have the disadvantage of generating carcinogens and mutagens by using high-temperature Maillard reactions, giving off inverse smells such as burnt flavors or poor taste harmony, or are easy to use, store and transport. There was a downside to not.

Accordingly, an object of the present invention is to provide a method for preparing a seasoning material having a beef flavor in a paste state that does not contain cancer prevention and carcinogens, has excellent taste harmony and texture, and is easy to use, store and transport. .

In order to solve the above problems, the present invention is mixed with onion 20-25 parts by weight, soy sauce 15-18 parts by weight, liquid high fructose 30-40 parts by weight (HFCS: high fructose corn syrup), 1-2 parts by weight of methionine , After adding 1-2 parts by weight of cysteine, stirring at 100-110 ° C. for 2-3 hours at 100-1,000 rpm, reacting the mixture to 10-20 parts by weight of tallow under the condition of 50 rpm. 20-50 minutes at -60 ℃, 5-10 parts by weight of hydrolyzed protein (HVP, hydrolized vegetable protein), which hydrolyzed the protein portion of grains such as wheat, corn, or soybeans It provides a seasoning material of the beef flavor of the paste state by chemical conversion consisting of dissolving at 110 ℃ and concentration to 50-80 brix. The raw material of this invention can be mixed suitably at the said rpm. Separately mixing the tallow is to mix the water-soluble components first and then the fat-soluble substances.

The invention further includes a physical conversion step of adding 0.1-0.2 parts by weight of beef flavor and hot pressing at conditions of 110-120 ° C. and 2-5 bars. As described above, by adding a small amount of beef flavor under the conditions of the high temperature pressurization, it was confirmed that the seasoning material of the present invention can be provided with a smooth taste and provide a rich seasoning material.

The present invention provides onion and methionine and cysteine in the seasoning material having a beef flavor to provide the benefits of cancer prevention and anticancer antitumor effect due to the sulfur they have.

The present invention eliminates the possibility of generating carcinogens and mutagens by conducting Maillard reactions at low temperatures of 110-110 ° C. According to the study of the present inventors, it was confirmed that the reaction for 2-3 hours at a lower temperature than the general Maillard reaction can have the best effect on the harmony of fragrance, texture, and taste.

Uji is most appropriately mixed with the water-soluble raw material of the present invention when mixed for 20-50 minutes at 100-1,000 rpm at a temperature of 50-60 ℃.

Concentrating to 50-80birx in the present invention produces the paste (paste, semi-solic) phase material with the best use, storage and transportation.

In the present invention, by adding a small amount of beef flavor as described above and additionally performing a physical transformation, a flavoring material having a beef flavor is removed and excellent flavor and taste harmony is provided.

The seasoning composition having a beef flavor according to the present invention does not contain cancer prevention and carcinogens, has excellent taste harmony and texture, and provides a seasoning material having a beef flavor in a paste state that is easy to use, store and transport. do.

1 is a manufacturing process diagram of seasoning material having a beef flavor by the chemical conversion technology of the present invention.
2 is a manufacturing process diagram of a seasoning material having a beef flavor including a physical conversion technique in addition to the chemical conversion technique of the present invention.
3 is a seasoning material prepared in Example 2.

Hereinafter, the present invention will be described in more detail with reference to Examples. The following examples are only intended to illustrate the invention, but are not intended to limit the scope of the invention. The scope of the invention is defined by the claims.

Example 1: Preparation of seasoning material using chemical conversion technology of the present invention

After washing commercially available onions with purified water, cut into 0.2-0.5cm size, incubate yeast mold that hydrolyzes protein and starch, and inoculate fermented soybeans with boiled yeast. Soy sauce (Sample, Korea), commercially purchased high fructose (HFCS, Daesang, Korea) and methionine (Jizhou city Huayang Chemical Co. Ltd, China) and cysteine (( Samin Chemical, Korea), Wooji (Samyang Wellfood, Korea), Hydrolyzed Protein (Seasoning Beam 78, Taekyung Foods, Korea) and Beef Flavor (Stud Beef Flavor, Jibodan, Singapore) ) Was prepared.

23.256 Kg onion, 16.29 kg soy sauce, 34.88 kg of high fructose were mixed and 1.16 Kg methionine, 1.16 kg of cysteine was added and reacted for 2 hours at 500 rpm at 105 ℃ (primary mixing and primary reaction).

After the mixing and reaction, 15.44 kg of Uji was added and mixed for 30 minutes at 800 rpm at 55 ° C. with a homomixer.

7.714 Kg of hydrolyzed vegetable protein (HVP) was added to the mixture (secondary mixing) and dissolved at 105 ° C. The above process chart is shown as FIG.

By the above process, 58.384 kg of black seasoning material having a beef flavor in a paste state was obtained.

Example 2 Preparation of Seasoning Material Added Physical Conversion Technology of the Present Invention

0.1 kg of beef flavor was added to the seasoning material obtained in Example 1. The composition was reacted in an autoclave under conditions of a high temperature 3 bar at 115 ° C. for 30 minutes (second reaction) to give 58.484 kg of black seasoning material. The process chart is shown as FIG. In addition, the seasoning material thus prepared is shown in FIG.

Example 3: Sensory Test

The seasoning material of this invention manufactured by Example 1 and Example 2 was sensory test compared with the beef flavor seasoning material (meat base) of Hoodone Co., Ltd. which is commercially available. The sensory test was performed with a five-point scale test (5: very good, 4: good, 3: normal, 2: bad, 1: very bad) for 30 sensory test personnel, and the results are shown in Table 1 below. As shown.

Sensory test Item Example 1 Example 2 Meat base flavor 4.1 4.6 4.0 Scent 4.2 4.5 3.9 Texture 4.6 4.6 3.6 Fishy 4.5 4.4 4.0 Comprehensive preference 4.3 4.5 3.8

As can be seen in Table 1, the sensory test results for the beef flavor seasoning material of the present invention can be seen that the results are good compared to those sold in the market.

Claims (6)

a) mixing 20-25 parts by weight of onion, 15-18 parts by weight of soy sauce and 30-40 parts by weight of liquid high fructose (HFCS: high fructose corn syrup);
b) reacting after adding 1-2 parts by weight of methionine, 1-2 parts by weight of cysteine to the mixture of step a);
c) mixing 10-20 parts by weight of tallow to the reactant of step b) at 50-60 ° C. for 20-50 minutes;
d) adding 5-10 parts by weight of hydrolyzed vegetable protein (HVP) to the product of step c) and dissolving at 100-110 ° C .;
e) concentrating the product of step d) to 50-80 brix;
f) adding 0.1-0.2 parts by weight of beef flavor to the resultant of step e); And
g) a method of producing a seasoning material having a beef flavor, characterized in that the result of the step f) is reacted at a temperature of 110-120 ℃ and high temperature pressurization conditions of more than 2 bar less than 4 bar. delete The method of claim 1, wherein the reaction of step b) is a seasoning material having a beef flavor, characterized in that for 2-3 hours at 100-110 ℃ 100-1,000rpm. The method of claim 1, wherein the hydrolyzed protein in step d) is a method of producing a seasoning material having a beef flavor, characterized in that one or more selected from the group consisting of wheat, corn, soybeans. delete delete

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