KR101320579B1 - Crab flavoring agent using red snow crab cooker effluent and method for preparing the same - Google Patents

Abstract

The present invention relates to a crab flavoring agent using the red crab self-contained water and a method for preparing the same. The crab flavoring agent according to the present invention is centrifuged by mixing the red crab leg cooker and the red crab body cooker, and after adjusting the separated supernatant to pH 3 at pH 10 and centrifuging to obtain a red crab porcelain precipitate. Hydrolysates this with a mixed enzyme of flavorzyme and protamex to obtain a hydrolyzate of precipitated red crab, and then adds amino acids, sugars, and nucleic acids to the heated reaction product. After the obtained, it is characterized in that it is prepared by adjusting the brix by adding reduced sweetened sugar and adding flavoring. Crab flavoring agent according to the present invention by using the discarded red crab self-contained water, the production cost is cheap and economical and environmental pollution can be avoided and environmentally friendly.

Description

Crab flavoring agent using red snow crab cooker effluent and method for preparing the same}

The present invention relates to a crab flavoring agent using the red crab self-contained water and a method for preparing the same.

Recently, the food service industry is booming due to the expansion of women's social advancement, the nuclear family, and the change of the western style of young people. In addition, seafood is emerging as well-being food. Accordingly, the consumption of processed products using aquatic foods is increasing, and crab, which is a kind of crustacean, is a seafood which is preferred not only to Koreans but also to people around the world. In general, fish have a strong fishy taste, and their preference varies widely by country, region, and age group. However, shellfish, shrimps, crayfish, and crabs are roasted or boiled, and their flavors and tastes make them unique. Both men and women prefer it. In response to this, crab meat was developed in the 1970s, replacing the existing fish jelly product and enjoying its popularity for domestic and export purposes.

Flavor is a very important factor in the consumer's choice of food. Until now, most flavors have been extracted from food, spices, herbs, or made through chemical synthesis. Recently, however, unlike conventional flavoring agent, a new field of flavoring agent called process flavoring using heating, acid hydrolysis, oxidation reaction, autolysis, enzyme reaction, fermentation, etc. A lot of research is done. In particular, there is an increasing demand for food ingredients or reaction flavors prepared from foods through heat treatment based on the maillard reaction.

Reaction flavourants based on the Maillard reaction are flavourant precursors that basically require amino acids and reducing sugars. Therefore, the high protein content in the processed by-products can be sufficiently the material of the reaction flavoring agent. In order to hydrolyze these proteins, acid hydrolysis was mainly used, but studies on protein hydrolysis using enzymes have been made due to environmentally friendly requirements and concerns about the formation of additional products. In particular, many studies have been made to hydrolyze vegetable proteins with enzymes instead of hydrolyzed vegetable protein (HVP) produced by acid hydrolysis. Enzymatic proteolysis not only eliminates the potential for the formation of adducts, such as 3-chloropropane-1,2-diol, a potential carcinogen in plant protein hydrolysates produced by acid hydrolysis, Since the enzyme is a protein, it does not need to be neutralized as in the case of acid hydrolysis in order to remove it separately after the reaction, thereby reducing the cost. Therefore, it is very easy to develop a reaction flavor that requires amino acids.

On the other hand, Chionoecefes japonicus ) is also called red snow crab, and is distributed in the depth of 200 ~ 2,000m on the east coast of Korea, and its texture is soft and light and soft compared to hairy crab, blue crab, and king crab. Snow crab is mainly consumed for food after sleeping, whereas red crab is easy to separate from skin and muscle after it is cooked, and most of it is frozen and exported. In addition, the red crab is a food that many people enjoy as a delicacy due to the manufacture of processed foods such as taste meat, gradang, and unique flavor and aroma. However, red crab is about 15% of the area used for processed food and the rest is discarded, so research on reuse is very necessary. In addition, the red crab is known to be rich in free amino acids, organic acids and APT-related compounds, but since no special processing method has been established, it is simply concentrated and consumed for domestic use or discarded to become a source of pollution in rivers and coastal marine environments. In addition, the application of simple concentrated products has low economic feasibility and high energy cost.

Therefore, many researchers have increased interest in the flavoring agent using a red crab by-product, as an example of this, Korean Patent Publication No. 10-2003-28089 discloses a reaction flavoring agent using crab meat shavings as a by-product of the crab processing process and a method of manufacturing the same It is described in relation to, and the Republic of Korea Patent Publication No. 10-725752 discloses a method for producing a natural crab extract for crab taste using the red crab cooked liquid.

However, the conventional process of processing natural natural flavor should generally concentrate the processed red sea crab by 30 briquettes, so it is still difficult to apply industrially due to the cost burden on rising oil cost and the increase of energy cost due to concentration. have.

Therefore, there is an urgent need for research and development on economical and eco-friendly crab flavoring by recycling discarded red crab self-contained water.

The present inventors were studying the crab flavor using the discarded red crab cooked water, centrifuged by mixing the red crab leg cook and the red crab body cooked liquid and adjusting the separated supernatant to pH 3 by isoelectric point treatment. Centrifugation to obtain the precipitate of the red crab boiled water, which was then hydrolyzed with a mixed enzyme of flavorzyme and protamex to obtain the hydrolyzate of the red crab boiled water precipitate, followed by amino acids, sugars, and nucleic acids. The present invention was completed by adding a substance and heating to obtain a heating reactant, and then adding reduced sweetened sugar to adjust the briquettes and adding flavoring to prepare a crab flavor.

Therefore, the present invention is to provide a crab flavoring agent using the red crab self-contained water and a preparation method thereof.

The present invention

1) centrifugation by mixing the red crab leg porcelain mixture and the red crab body porcelain mixture, and the separated supernatant is isoelectrically adjusted to pH 3 from pH 10 and centrifuged to obtain a red crab porcelain precipitate,

2) obtaining a hydrolyzate of the red crab boiled liquid precipitate by hydrolyzing the precipitate of the red crab boiled liquid obtained in step 1) with a mixed enzyme of flavorzyme and protamex;

3) 3 to 7% by weight of proline, 3 to 7% by weight of arginine, 1.0 to 2.0% by weight of taurine and glycine, based on the total weight of hydrolyzate of the red crab porcelain precipitate in the hydrolyzate of the red crab porcelain precipitate obtained in step 2); Adding 0.5 to 1.5% by weight fructose and 0.01 to 0.10% by weight of 5'-inosine monophosphate (5'-IMP) and reacting at 80 to 100 ° C for 30 to 100 minutes to obtain a heating reactant, and

4) adding the reduced sweetened sugar to the heating reaction product obtained in step 3), adjusting the mixture to 60 to 80 briquettes, and filtering and adding flavoring to obtain flavor. It is about.

The present invention also provides a crab flavor prepared by the above method.

Hereinafter, the present invention will be described in detail.

The crab flavoring agent according to the present invention is centrifuged by mixing the red crab leg cooker and the red crab body cooker, and after adjusting the separated supernatant to pH 3 at pH 10 and centrifuging to obtain a red crab porcelain precipitate. Hydrolysates this with a mixed enzyme of flavorzyme and protamex to obtain a hydrolyzate of precipitated red crab, and then adds amino acids, sugars, and nucleic acids to the heated reaction product. After the obtained, it is characterized in that it is prepared by adjusting the brix by adding reduced sweetened sugar and adding flavoring.

When the crab flavoring method according to the present invention will be described in detail step by step as follows.

Step 1) is a step of obtaining a red crab self-prepared precipitate, centrifuged by mixing the red crab leg self-adhesive and the red crab body self-perfume in the same amount, and the separated supernatant is treated with isoelectric point using 6N NaOH and 6N HCl at pH 10 The pH is adjusted to 3 and centrifuged to obtain a precipitate of red crab.

Step 2) is a step of obtaining a hydrolyzate of the red crab self-preparation solution, by hydrolyzing the red crab self-preparation precipitate with a mixed enzyme mixed with flavorzyme and protamex in a weight ratio of 1: 1 Hydrolyzate of the red crab cooked liquid precipitate is obtained. In general, the factors affecting the hydrolysis may be pH, reaction temperature, hydrolysis time, substrate concentration (S), the ratio of the enzyme concentration (E / S) to the substrate. In this step, the hydrolysis conditions include pH 7-8, reaction temperature 50-60 ° C., hydrolysis time 3-5 hours, substrate concentration (S) of 10-25%, and enzyme concentration (E / S) of the substrate. When the ratio is 0.4 to 0.6%, the degree of hydrolysis is maximum.

Step 3) is a step of obtaining a heating reaction product of the hydrolyzate of the red crab porcelain liquid precipitate, proline 3-7% by weight, arginine 3-7 to the total weight of the hydrolyzate of the red crab porcelain liquid precipitate 1.0% to 2.0% by weight of taurine and glycine, 0.5% to 1.5% by weight fructose, 0.01% to 0.10% by weight of 5'-inosine monophosphate (5'-IMP) and reacted at 80-100 ° C for 30-100 minutes The heating reaction product of the hydrolyzate of the red crab cooked liquid precipitate is obtained.

Step 4) is a step to obtain the flavor, by adding the reduced sweetened sugar to the heating reaction product of the hydrolyzate of the red crab porcelain mixture adjusted to 60 ~ 80 briquettes, filtered and flavored to obtain the flavor.

The fragrances include 6-methyl-5-heptene-2-one, benzyl acetate, ethyl acetate, ethyl valerate, furfuryl pentanoate, isoamyl isovalerate, alpha-methylbenzyl acetate, alpha- And one or more selected from the group consisting of methylbenzyl alcohol, 3-methylthio-1-propanol, benzyl alcohol, furfuryl alcohol, isoamyl alcohol, dimethylsulfide, ethyl maltol.

The crab flavoring agent prepared by the above method is close to natural crab with the crab flavor of about 8, and by using discarded red crab self-contained water, the manufacturing cost is low and economical and environmental pollution can be avoided.

Crab flavoring agent according to the present invention by using the discarded red crab self-contained water, the production cost is cheap and economical and environmental pollution can be avoided and environmentally friendly.

1 is a view showing a process for obtaining a precipitate from the red crab self-contained water using isoelectric point precipitation.
Figure 2 is a diagram showing the degree of hydrolysis of precipitated red crab using protease.
3 is a three-dimensional response surface diagram showing the correlation between the two independent variables (ratio of enzyme concentration (E / S) and hydrolysis time (T) to substrate) through reaction coefficients obtained from reaction surface analysis.
4 is a three-dimensional response surface diagram showing the correlation between the two independent variables (ratio of substrate concentration (S) and enzyme concentration (E / S) to the substrate) through the reaction coefficient obtained in the response surface analysis.
5 is a three-dimensional response surface diagram showing the correlation (substrate concentration (S) and hydrolysis time (T)) between two independent variables through the reaction coefficient obtained in the reaction surface analysis.

Hereinafter, preferred embodiments of the present invention will be described in order to facilitate understanding of the present invention. However, the following examples are provided only for the purpose of easier understanding of the present invention, and the present invention is not limited by the examples.

Example  One  : Red crab Self-contained  Preparation of the Used Crab Flavor

1. Raw material pretreatment: Isoelectric point  Red Crab Using Precipitation Self-payment  Recovery of sediment

Cooker effluent of leg part (LCE) and cooker effluent of body part (BCE) are provided by Seung Fisheries Co., Ltd., a red crab processor located in Yeongdeok, Gyeongsangbuk-do, Korea. It was stored at (-20 ° C) and used for the experiment. The physicochemical components of the red crab leg and the red crab trunk are shown in Table 1.

In addition, the commercial proteolytic enzymes, Flavourzyme ^™ 500 MG, Protamex® and Alcalase ^™ 2.4 L, used to prepare the hydrolyzate of the red crab boiled-water precipitate, are products of Novozymes (Novozymes, Denmark). Ltd., Korea).

ingredient(%) pH Amino nitrogen (mg%) moisture Crude protein Views min Crude fat Salinity Red crab leg cooked liquid (LCE) 95.96 ± 0.02 2.91 ± 0.06 2.64 ± 0.02 0.29 ± 0.06 2.83 8.74 69.94 ± 1.37 Hong crab torso (BCE) 95.98 ± 0.03 2.52 ± 0.06 1.38 ± 0.02 <0.00 1.44 8.90 125.92 ± 0.83

First, mix the red crab leg cooker and the red crab body cooker in the same amount, and centrifuge at 7,500xg using a centrifuge (A-F700BN, Tomoe Ltd., Tokyo, Japan) to precipitate I (yield: 0.21 ~ 0.36%). Supernatant was obtained. Then, the supernatant was adjusted to pH 10 using 6N NaOH and 6N HCl and centrifuged at 7,500 × g to obtain precipitate II (yield: 0.16%) and the supernatant. Then, the supernatant was adjusted to pH 3 using 6N NaOH and 6N HCl and centrifuged at 7,500 × g to obtain precipitate III (yield: 0.21 to 0.48%). The total yield of precipitates I, II and III was 0.86%. The obtained precipitate was stored in a frozen state (-20 ℃). The process of obtaining a precipitate from the red crab self-contained water using isoelectric point precipitation is shown in FIG. 1.

2. Selection of Optimal Hydrolase

Three commercial proteases (Flavourzyme ^™ 500 MG, Protamex® and Alcalase ^™ 2.4 L) were used to measure the degree of hydrolysis of the black crab porcine sediment. As the control group, the red crab self-precipitation precipitate itself was used, and the experimental group was used as a mixed enzyme mixed with each of the three commercial proteases alone and in a 1: 1 weight ratio of Flavourzyme ^™ 500 MG and Protamex®.

Specifically, the frozen crab self-preserved liquid precipitate stored in (1) was thawed to adjust the water content to 80% and pulverized using a grinder. Hydrolyzate was prepared by adding the crushed red crab boiled sediment into a double jacketed reactor (200ml, Wheaton Co., USA) and adding water in the same amount and mixing (1: 1, w / w) to make the total capacity 80g. Used as substrate for. The ratio of enzyme concentration (E / S) to the substrate was 0.2%, and the degree of hydrolysis was measured at 1 hour intervals, respectively. The hydrolysis experiment was performed by Cha and Kim (1995), which modified the method of Boudrant and Cheftel (1976), and the TCA soluble peptides of each hydrolyzed sample were prepared using 1N Folin & Ciocalteu's phenol solution (Sigma Co., St Louis MO, USA) and absorbance was measured by UV / Visible spectrophotometer (Shimadzu, Tokyo, Japan) at 578nm, and the difference from the control was converted to tyrosine (µg / ml, 30 ° C) in the standard curve.

In addition, the hydrolyzate of the red crab self-permeation sediment was provided to a panel of 12 undergraduate and graduate students from the Department of Food and Nutrition, Changwon National University, and the taste and smell rankings were ranked from 1st to 4th. Significance test was performed at 95% level using the ranking method significance test table by Basker (1988a, 1988b).

Hydrolysis degree of the red crab self-producing solution precipitate using protease is shown in Figure 2, the economic evaluation results of the protease and sensory evaluation of the hydrolyzate of the red crab self-producing solution precipitate are shown in Table 2.

enzyme Enzyme activity
(A) Sale price of enzyme (C) A / C Sensory evaluation smell flavor F 264.25 1.57 168.31 37 39 ^b P 275.90 1.60 172.43 26 24 ^ab F + P 285.45 1.56 182.98 32 21 ^a A 300.45 1.00 300.45 25 36 ^ab

^{※ - F: Flavourzyme TM 500 MG} , P: Protamex®, F + P: Flavourzyme TM 500 MG + Protamex® (1: 1, w / w), A: Alcalase TM 2.4 L,

   -Enzyme activity value (A) = degree of hydrolysis / enzyme addition at 3 hours

   -Sale price of enzyme (C): The minimum cost enzyme is 1.00.

ab value: Values with different superscripts are significantly different (n = 12, P <0.05).

As shown in FIG. 2, the hydrolyzing effect of autogenase of the crab porcine sediment precipitate itself increased from 5.29% to 14.64% at 2 hours of reaction. In contrast, the hydrolysis degree of the red crab cooked liquid at 3 h after reaction was 60.69% for Alcalase ^TM 2.4 L, 57.09% for mixed enzyme of Flavourzyme ^TM 500 MG and Protamex®, 55.18% for Protamex®, and Flavourzyme ^TM 500 In the case of MG, it was 52.85%.

In addition, Table 2, as shown in, for money degree of hydrolysis (A / C) with the highest ^TM Alcalase 2.4 L This appeared to be the most excellent in the economic point of view, and then the mixing of the enzyme Flavourzyme ^TM 500 MG and Protamex® (1: 1, w / w), Protamex®, Flavorzyme ^™ 500 MG. In the sensory evaluation, there was no significant difference between the enzymes in the smell, but in the taste, the hydrolyzate of Alcalase ^TM 2.4 L showed the most bitter taste. It is thought that because the hydrophobic amino acids representing a bitter taste to the ^TM Alcalase 2.4 L involved in the cleavage of the protein are hydrophobic portion was exposed to a number.

Therefore, the best enzyme is a mixed enzyme (1: 1, w / w) of Flavourzyme ^™ 500 MG and Protamex®, which has a slightly lower A / C value but gives excellent results in the taste category. Was selected.

3. Response surface analysis response 표면 methodology , RSM Setting of optimum hydrolysis condition

In order to set the optimum hydrolysis condition, the concentration of substrate (S), enzyme concentration (E / S), and hydrolysis time (T) for the substrate were set as independent variables. (-2 ~ +2) was prepared according to the central synthesis plan designed. In other words, a total of 19 experiments were performed randomly with fractional factorial design (8), star points (6) and central points (5). It was made into the decomposition degree (DH,%). All experimental results were statistically analyzed using SAS (Statistical Analysis System) program, and the correlation between two independent variables at zero level was examined by using G3GRID and G3D procedures of SAS / GRAPH.

The results are shown in Table 4 and FIGS. 3 to 5.

Coding unit Independent variable Concentration of substrate (S)
(%, w / w) Enzyme Concentration (E / S) Ratio to Substrate (%, w / w) Hydrolysis Time (T) (hr) -2 16 0.2 0.5 -One 23 0.3 1.5 0 30 0.4 2.5 One 37 0.5 3.5 2 44 0.6 4.5

design
point Independent variable Dependent variable Concentration of substrate (S)
(%, w / w) Enzyme Concentration (E / S) Ratio to Substrate (%, w / w) Hydrolysis Time (T)
(hr) Hydrolysis degree
(%) One -One -One -One 46.82 2 One -One -One 41.61 3 -One One -One 48.59 4 One One -One 45.71 5 -One -One One 50.36 6 One -One One 45.33 7 -One One One 62.04 8 One One One 48.15 9 2 0 0 39.69 10 -2 0 0 51.67 11 0 2 0 51.71 12 0 -2 0 40.02 13 0 0 2 54.38 14 0 0 -2 35.56 15 0 0 0 50.61 16 0 0 0 51.07 17 0 0 0 52.94 18 0 0 0 53.64 19 0 0 0 51.59

As shown in Table 4, the degree of hydrolysis was measured in the range of 35.56 ~ 62.04%. As a result, the overall model showed significance (p <0.05) and the coefficient of determination (R ² ) was 0.9342. The linear and quadratic linear and quadratic responses were significant (p <0.01, p <0.05), but the overall model was significant because the overall model showed significance (DH). %) = 52.285 to 6.371 [substrate concentration] + 5.469 [E / S] + 7.599 [ hydrolysis time; - 5.818 - substrate concentration] ² - 5.633 [E / S] ² - 6.528 - hydrolysis time] ² - 3.265 - E / S] [substrate concentration] -5.415 [hydrolysis time] [substrate concentration] +4.315 [hydrolysis time] [E / S].

In addition, as shown in FIG. 3, in the relationship between the E / S ratio and the hydrolysis time, the higher the hydrolysis time was, the higher the hydrolysis time was. In other words, when the E / S ratio is low to reach the same degree of hydrolysis, more hydrolysis time is required.

In addition, as shown in Figure 4, in the relationship between the substrate concentration and the E / S ratio, the lower the substrate concentration and the higher the E / S ratio was shown to increase the degree of hydrolysis. The predicted reaction surface showed a hydrolysis degree of 53.9% or more when the E / S ratio was 0.4-0.6% and the substrate concentration was 10-20%.

In addition, as shown in Figure 5, in the relationship between the substrate concentration and the hydrolysis time, the lower the substrate concentration, the longer the hydrolysis time, the higher the degree of hydrolysis, when the substrate concentration is 10 to 20% between 3.0 to 4.5 hours or more 55.7% or more Hydrolysis degree was shown.

On the other hand, if we convert the above reaction model to canonical form, the sign of all three eigenvalues is negative as = 71.388-1.658ω ₁ ² -7.280ω ₂ ² -9.042ω ₃ ² . The degree of hydrolysis was found to be sensitively affected in order of hydrolysis time, E / S ratio, and substrate concentration. From these results, the conditions for obtaining the maximum degree of hydrolysis were 15.96% of substrate concentration, 0.58% of E / S ratio, and 4.52 hours of hydrolysis time.

However, in order to apply industrially, ridge analysis was performed at a radius of 0.0 to 1.0 because it was judged to be economically inferior because water was added to lower the concentration of the substrate and hydrolysis time was long. As a result, a hydrolysis degree of 61.90% was predicted at the point of radius 1.0, and the actual measured value at this condition was 58.77%, which was a similar range level considering the standard error. In this experiment, the advantage was set to the point showing the maximum degree of hydrolysis, wherein conditions were pH 7.45, reaction temperature 55 ° C., hydrolysis time 3.74 hours, substrate concentration (S) 21.82%, enzyme concentration (E / S) ) Was 0.50%.

4. Natural through Response Surface Analysis Flavor  Determination of optimum processing conditions for precursors

In order to induce the reaction flavor and improve the sensory properties by using the hydrolyzate of the red crab porcine sediment, the amino acid content of proline was 3-7 wt%, based on the recipe of the synthetic crab extract published by Hayashi et al (1981). Arginine 3 to 7% by weight, taurine and glycine 1.5% by weight, sugar was 0.5 to 1.5% by weight fructose, nucleic acid material 5'-inosine monophosphate (5'-IMP) 0.05% by weight was selected. These amino acids and sugars were used as independent variables, and were coded from -2 to +2 according to the central synthesis scheme. The dependent variables were the intensity of crab odor by sensory test. In other words, a total of 17 experiments were performed with fractional factorial design (8), star points (6) and central points (3). After that, the additives and the hydrolyzate were reacted for 1 hour at 90 ° C. in a double jacketed reactor (200 ml, Wheaton Co., USA) according to the code value to obtain flavor.

The sensory test provided 17 flavors prepared by response surface analysis to 20 panels of undergraduate and graduate students in the Department of Food and Nutrition, Changwon National University. After training, 8 panelists finally selected the smells and fishy smells. It was evaluated by a point grading method (1 point: very weak, 5 points: neither weak nor strong, 9 points: very strong). At this time, to reduce the difference between the panels, the crab smell and fishy smell of the red crab meat extract was adjusted to 19 briquettes by heating the red crab leg meat with water at 98 ° C for about 20 minutes. It was evaluated by a 9-point scoring method (1 point: very disliked, 5 points: not good or disliked, 9 points: very good).

The results are shown in Table 5.

Independent variable Dependent variable Proline Arginine fruit sugar Crab smell Fishy Partial factor placement experiment One 4 4 0.75 6.50 2.63 2 6 4 0.75 6.38 2.50 3 4 6 0.75 6.38 2.75 4 6 6 0.75 7.63 2.13 5 4 4 1.25 6.25 2.75 6 6 4 1.25 6.88 2.00 7 4 6 1.25 7.50 2.75 8 6 6 1.25 7.06 1.75 scope 9 7 5 1.00 7.50 2.38 10 3 5 1.00 7.13 2.75 11 5 7 1.00 7.75 2.06 12 5 3 1.00 6.25 2.75 13 5 5 1.50 6.63 1.75 14 5 5 0.50 6.00 3.25 node 15 5 5 1.00 7.88 1.88 16 5 5 1.00 7.75 1.75 17 5 5 1.00 8.00 2.00

As shown in Table 5, as a result of statistical processing of 17 experimental values derived from the central synthesis planning method, the overall model showed significant (p <0.05) in the intensity of crab odor and the coefficient of determination was 0.8298. Although the primary and secondary terms were significant (p <0.01, p <0.05) among the reaction models, the overall model was cross-product for the complete explanation. ) = -11.90 + 1.95 (proline) + 2.33 (arginine) + 15.03 (fructose) - 0.15 (proline) ² + 0.04 (arginine) (proline) 0.23 (arginine) ² - 0.47 (fruit sugar) (proline) + 0.15 ( Fructose) (arginine)-6.46 (fructose) ² . According to the above results, the crab smell showed a predicted value of 7.95 (flavour) under conditions of 5.47% proline, 5.80% arginine, and 1.03% fructose.

5. Preparation of Final Crab Flavors

To reduce the flavor retention of the heating reaction product obtained in step 4 and to increase the amount of product, sweetened sugar was added to make the final product more than 62 brix. The final crab flavor was prepared by adding 0.45% boiled dimethyl sulfide (volume ratio) and 0.0008% (volume ratio) fruity ethyl valerate to increase the flavor of the filtrate.

Claims (6)

1) centrifugation by mixing the red crab leg porcelain mixture and the red crab body porcelain mixture, and the separated supernatant is isoelectrically adjusted to pH 3 from pH 10 and centrifuged to obtain a red crab porcelain precipitate,
2) pH 7 ~ 8, reaction temperature 50 ~ by using the mixed enzyme, the mixture of Flavorzyme (flavorzyme) and protamex (weight ratio of 1: 1) to the red crab cooked precipitate obtained in step 1) Hydrolysis of the red crab cooked liquid by hydrolysis under the conditions of 60 ° C., hydrolysis time 3 to 5 hours, substrate concentration (S) 10-25%, and enzyme concentration (E / S) to substrate 0.4-0.6% Obtaining decomposition products,
3) 3 to 7% by weight of proline, 3 to 7% by weight of arginine, 1.0 to 2.0% by weight of taurine and glycine, based on the total weight of hydrolyzate of the red crab porcelain precipitate in the hydrolyzate of the red crab porcelain precipitate obtained in step 2); Adding 0.5 to 1.5% by weight fructose and 0.01 to 0.10% by weight of 5'-inosine monophosphate (5'-IMP) and reacting at 80 to 100 ° C for 30 to 100 minutes to obtain a heating reactant, and
4) adding the reduced sweetened sugar to the heating reaction product obtained in step 3), adjusting the mixture to 60 to 80 briquettes, and filtering and adding flavoring to obtain flavor. The method of claim 1, wherein in the step 1), the red crab leg cooker and the red crab trunk cooker are mixed in a weight ratio of 1: 1. delete delete According to claim 1, wherein the fragrance in step 4) is 6-methyl-5-hepten-2-one, benzyl acetate, ethyl acetate, ethyl valerate, furfuryl pentanoate, isoamyl isovalerate At least one selected from the group consisting of alpha-methylbenzyl acetate, alpha-methylbenzyl alcohol, 3-methylthio-1-propanol, benzyl alcohol, furfuryl alcohol, isoamyl alcohol, dimethyl sulfide and ethyl maltol. , Crab flavoring method using red crab self-contained water. Crab flavor prepared by the method of any one of claims 1, 2 and 5.

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