KR101478215B1 - Liquid flavor manufacturing device with direct thermal-reaction system - Google Patents

Abstract

The present invention relates to a liquid phase reaction product in which a liquid reaction material is a liquid phase condensed with a reaction product produced by a reaction in a heat source maintained at a surface temperature of 150 to 400 DEG C, A health food or a medicament having a fragrance added in a heating cooking process unique to a food without a health hazard can be manufactured by providing a device and a manufacturing method of a direct heating type liquid flavor having a low harmful component content Let's do it.

Description

Technical Field [0001] The present invention relates to a direct-heating liquid-

TECHNICAL FIELD The present invention relates to an apparatus for producing a flavor applicable to processed foods, health functional foods, medicines, and the like.

Smoke flavor and reaction flavor have been mainly used to similarly reproduce the fragrance produced in the cooking process of food.

Smoke incense burns wood incompletely at high temperatures of 500 to 800 ° C and condenses it. Furthermore, it is known that when a pyrolysis temperature is higher than 425 DEG C, harmful substances such as 3,4-benzopyrene are started to be produced. In the case of consuming a large amount of foods containing such substances, the influence on the human body is low.

Japanese Patent Application Laid-Open No. 2000-8073 discloses a method of producing a fragrance capable of imparting a rich grill flavor to a food, comprising contacting a fatty material with a carbonaceous material such as charcoal at 100 to 1000 ° C, However, the temperature of the char is usually 500 ° C or higher, and the production of benzo-pyrene is problematic at this temperature.

Korean Patent No. 0612930 relates to a process for producing a smoked aroma using oak wood vinegar, which comprises distilling the wood vinegar produced by pyrolysis of wood as a raw material to produce a liquid smoked aroma having a low benzopyrene content, , It is convenient to use. However, the pyrolysis of wood causes pyrolysis of wood after pyrolysis, which is followed by additional benzo-pyrene reduction process, which complicates the process and does not provide incense generated during the cooking process of the original material of the food. There was a limit of the fragrance produced by the.

Korean Patent No. 1097715 discloses "a method and apparatus for modifying the smell of aroma, and a method and an apparatus for producing smoked food ", and in order to lower the amount of benzo-pyrene produced, The present invention is directed to a method for improving the flavor of a smoke by providing a flavor generated by pyrolysis of wood rather than providing the flavor generated in the heating cooking process of the original material of the food, It was inconvenient to use.

Korean Patent Registration No. 0271560 relates to a method for producing flavor oil by heating reaction of sugar and amino acid and is characterized by mixing edible oil, sugar, amino acid, spice and the like in an agitator equipped with a reflux condenser at 80 to 120 ° C For 30 to 90 minutes. The amount of benzopyran produced in the myrmid reaction product was small, but it was close to simple caramel flavor and savory flavor, so that the fragrance produced in the conventional cooking process could not be similarly reproduced.

The present invention is intended to provide a device for producing a liquid-like flavor capable of similarly reproducing the flavor produced during the cooking process of foods.

In order to solve the above-mentioned problems, the present invention provides a reaction container comprising: a reaction container having a heat supply device therein having a surface temperature maintained at 150 to 400 ° C; A reaction material supplier formed on an upper portion of the reaction vessel and supplying a reaction material so that a liquid reaction material is in contact with the surface of the heat source; A condensing tube connected to the upper portion of the reaction vessel and configured to condense a reaction product produced in the reaction vessel; And a reservoir connected to the condensing tube and storing the condensed liquid phase.

In the present invention, the heat supply device is in direct contact with a liquid reaction material. When the heat source directly contacts a reaction material at a high temperature with fossil fuels such as charcoal or briquettes as a heat source, It is preferable to use a hot plate or a hot wire of a metal or ceramic material because the components can be produced and a lot of waste is generated.

The heat supply of the present invention maintains the surface temperature at 150-400 占 폚. When the surface temperature of the heat supplier is less than the above range, pyrolysis products due to carbonization of the reaction material are hardly formed, and products produced by the Mairrad reaction are mainly generated even when the reaction time is increased. Is similarly difficult to reproduce. In addition, when the amount exceeds the above range, generation of harmful components such as benzopyrene increases rapidly, and it is difficult to produce a uniform composition and quality due to formation of a carbide coating layer on the surface of the heat supplier and excessive incomplete combustion.

When the liquid reaction material is supplied to the surface of the heat source, the temperature of the heat source may drop below the temperature required for the reaction. Therefore, in order to maintain the surface temperature of the heat source, a heat exchanger, an electric heater, ) May be used. When a heat exchanger or an electric heater is used to heat the heat supply device, heating means for circulating heat medium inside the heat exchanger or external power supply is separately provided outside the reaction container by being directly connected to the heat supply device, When the feeder is heated, the material of the heat feeder must be iron or a metal or ceramic material coated with iron, in which case the heat feeder and the electromagnetic induction heater need not be physically connected directly.

Preferably, the surface of the heat supplier is provided with a temperature sensor capable of measuring the surface temperature. When the surface temperature exceeds the set range, the heating temperature is lowered or the supply speed of the liquid reaction material is increased. If it is less than the range, the surface temperature can be adjusted by increasing the heating temperature or lowering the feed rate of the liquid reaction material. This adjustment can be made manually and through a separate control connected to the temperature sensor.

In the present invention, it is preferable that a liquid reaction material is supplied to the surface of a heat source such as a hot plate or hot wire through a reaction material supplier, and a reaction is performed on the surface of the heat source.

In the present invention, when the reaction is continued while being supplied to the surface of the heat source, the reaction material generates a reaction product by a complex reaction such as oxidation, carbonization, pyrolysis and Mylar reaction at the surface of the heat source. However, The carbide coating layer is formed on the surface of the feeder, and the incomplete combustion products are increased, and the bad odor becomes strong. Therefore, it is necessary to replace the heat supply device after a certain period of time.

For this purpose, in the present invention, a slit for pulling out or pulling a hot plate can be formed on the side surface of the reaction vessel, and a hot plate can be pulled out or pulled through one slit. However, Other preheated heat plates can be introduced into the remaining slits. The slit may be provided with a door for closing the reaction vessel while the reaction is being performed.

In the present invention, the reaction material feeder may be a drop-type feeder or a spray-type feeder, and preferably uses a spray-type feeder to feed the reaction material in the even liquid phase to the heat-feeder surface.

One of the reaction material feeders may be installed, and two or more reaction material feeders may be installed as needed. When one reaction material feeder is installed, the reaction materials are mixed and supplied in advance, and the reaction materials are mixed in the reaction material reservoir by stirring or high-speed stirring using a homomixer, or through a homogenizer through a reaction material transfer tube, The material can be supplied through a spray nozzle. Each of the reaction materials of different materials or compositions may be supplied to the reaction vessel through the reaction material spray nozzle through the reaction material transfer tube in the reaction material reservoir and the reaction material may be mixed in the reaction vessel interior or inside the heat- have. The different reaction materials may be classified into water-soluble reaction materials and water-soluble reaction materials depending on the solubility in water and oil.

In the present invention, the condensation tube is in the form of a double tube including an inner tube through which the reaction product generated in the reaction vessel passes and to the storage tank, and an outer tube surrounding the inner tube and through which the cooling liquid passes. The temperature of the cooling liquid is not particularly limited as far as the temperature of the reaction product is lower than the temperature at which the condensation of the reaction product occurs. However, 0 to 30 캜 is preferable for promoting the production of reaction products through condensation.

In the present invention, it is preferable that the reaction vessel is sealed while the reaction is proceeding in the reaction vessel except for the condensation tube and the reaction material feeder.

The method for producing a liquid aroma using the direct heating type liquid crystal fragrance manufacturing apparatus of the present invention comprises the steps of: preheating the surface of the heat supplier of the reaction container so that the surface temperature becomes 150 to 400 ° C; Supplying a liquid reaction material through the reaction material feeder to the heat source surface; Heating the heat supply device so that the liquid reaction material is supplied to the surface of the heat supply device so that the reaction material reacts at a predetermined condition on a heat supply surface to generate a flavor ingredient; And a reaction product produced by direct heating of the reaction material at the surface of the heat supplier is condensed in a condensing tube and stored in a storage tank.

The step of supplying the liquid reaction material, generating the flavor ingredient, and storing the liquid phase in the reservoir may be performed simultaneously. The simultaneous execution includes intermittently performing heating to maintain the surface temperature of the heat supplier or supply of the reaction material in the liquid phase while the liquid phase is condensed and stored in the reservoir.

In the step of supplying the liquid reaction material, the liquid reaction material may be supplied at a room temperature of 15 to 30 DEG C, but it is preferable to increase the solubility of the reaction material or to change the rapid temperature change of the heat supplier when the reaction material is supplied to the surface of the heat supplier And the temperature may be 30 to 100 占 폚, preferably 50 to 80 占 폚.

Feed rate of the reaction material in the liquid may be supplied to the 1,000mL / min ~ 6,000mL / min per 1m ² top surface unit area of the heat supply, the feed rate has to be kept constant, the quick-feed speed, or It may change slowly, and supply and interruption may be repeated intermittently or regularly. The feed rate of the reaction material affects the surface temperature of the heat feeder, the amount of smoke produced, and the amount of reaction product produced, so that the feed rate is controlled when their numerical value deviates from a certain range.

The present invention provides a device for producing a direct heating liquid-like flavor having a low content of harmful substances such as benzopyrene, while similarly reproducing an incense produced in a heating cooking process of food, for example, a charcoal grill flavor, It is possible to produce processed foods, health functional foods or medicaments with added flavors generated by the inherent heating cooking process.

Fig. 1 shows a cross-sectional view of a direct-heating liquid-flavoring device according to one embodiment of one reactant feeder, reaction vessel, condensing tube and reservoir of the present invention.
FIG. 2 is a cross-sectional view of a direct heating type liquid crystal material manufacturing apparatus according to another embodiment including a reaction material supplier of the present invention, a reaction plate in which a slit capable of pulling in and pulling out a hot plate is formed.

Hereinafter, the present invention will be described in more detail with reference to the drawings and examples. These drawings and examples are for further illustrating the present invention, and the scope of the present invention is not limited thereto.

1 is a cross-sectional view of a direct heating type liquid crystal manufacturing apparatus according to one embodiment of the present invention. The apparatus includes a reaction vessel lid 21 and a reaction vessel body 22, A reaction vessel 20 and a reaction vessel 20 are provided with a heat supplier 11 having a surface temperature maintained at 150 to 400 ° C. The reaction vessel 20 is provided with a liquid A reaction material supplier 30 for supplying a reaction material and a condensation pipe 40 for condensing the reaction product and a storage tank 50 connected to the condensation pipe 40 for storing the condensed liquid phase. The reaction material feeder 30 is composed of a reaction material spray nozzle 31, a reaction material feed pipe 32, a reaction material feed pump 33 and a reaction material reservoir 34, An inner pipe 41 connecting the container 20 and the storage tank 50 and a cooling pipe 42 surrounding the inner pipe 41 and circulating the cooling liquid. In the liquid crystal manufacturing apparatus, the reaction material (a) is sprayed into the reaction vessel 20 through the reaction material spray nozzle 31 in the reaction material reservoir 34, and the sprayed reaction material is sprayed from the surface of the heat source 11 The reaction product ()) is introduced into the inner pipe (41) of the condensation pipe (40) by a complex reaction such as oxidation, carbonization, pyrolysis and Mylar reaction at the surface thereof, ) And stored in the liquid phase (Es) in the reservoir 50. [ At this time, the cooling liquid () circulates in the cooling pipe (42) surrounding the inner pipe (41).

Fig. 2 shows two reaction material spray nozzles 31, 35 for supplying reaction materials (a, b) of two different compositions into the reaction vessel 20, two slits 23, 25 and two reaction material spray nozzles 31, In the liquid-perfuming device according to another embodiment of the present invention having the openings 24 and 26, the heat plate 11 on which the reaction material carbonization film (c) is formed is drawn out through the slit 25 on one side, The heat plate 12 is drawn through the slit 23 on the other side. When the heat plate is replaced, the slits 23, 25 are sealed through the openings 24, 26. In FIG. 2, the illustration of the condensing tube 40 connected to the upper part of the reaction vessel 20 and the storage tank 50 connected thereto is omitted.

Example  One

1 was used. However, only a reaction material feeder was used to produce a liquid-phase flavor using two apparatuses as shown in FIG. The heat feeder was a hot plate made of stainless steel, and the top surface area of the hot plate to which the reaction material was sprayed was 1 m ² . The reaction material was supplied at a feed rate of 1,600 mL / min through each reaction material reservoir, feed pump, feed pipe and atomizing nozzle. The surface temperature was maintained at 250 to 300 占 폚 for 10 minutes, and a condensed liquid phase was obtained by circulating water at 5 占 폚 in the cooling liquid of the condensing tube. As a water-soluble reaction material, a mixture of a soy sauce 50, a whitening sugar 30, a starch syrup 10, a garlic powder 10, an onion powder 10, a ginger extract 1 and a purified water 189 parts by weight was used. . 75 g and 25 g of the reaction solution and the tallow were respectively used.

Comparative Example  One

Charcoal cooked bulgogi was purchased at charcoal specialty restaurant cooked by direct heating of meat, and fragrant ingredients were extracted and compared.

Comparative Example  2

The water-soluble reaction material of Example 1 and the oil-soluble reaction material were mixed at a weight ratio of 1: 1, and then the liquid flavor was separated by heating the mixture at 100 ° C for 60 minutes using a stirrer equipped with a reflux condenser .

Comparative Example  3

Liquid phase was prepared in the same manner as in Example 1 except that the feed rate of the water-soluble reaction material and the oil-soluble reaction material and the temperature of the hot plate were controlled to maintain the surface temperature of the hot plate at 450 to 500 ° C.

Experimental Example  1: Analysis of fragrance components

 In order to analyze the flavor of charcoal and meat flavor, charcoal cooked bulgogi is cooked at the charcoal cooking restaurant which is cooked by direct heating of meat, and the components of charcoal grilled flavor are analyzed and selected, Were compared with those of Example 1 and Comparative Examples 1 and 2, and the results are shown in Table 1.

Simultaneous steam distillation and solvent extraction (SDE) were carried out to extract fragrance components. For the extraction of volatile components, 100 g of sample was used, suspended in distilled water of 1.5 L in deodorized water, and extracted with 100 mL of dichloromethane for 2 hours using an SDE apparatus. After the extraction, the extraction solvent was separated and the solvent layer was frozen in a -20 ° C freezer for 12 hours, and then the solvent layer was passed through 3 g of anhydrous sodium sulfate to remove moisture. The water-free extract was concentrated to 200 μL using nitrogen gas and used as an analytical sample for GC-O and GC-MS.

 Agilent 6890 GC-Agilent 5973N mass selective detector (MSD) (Agilent Co., Palo Alto, CA, USA) was used to identify volatile fragrance components of the target quality extracted using the SDE. The oven temperature was maintained at 40 ° C for 5 minutes and then increased to 200 ° C at 4 ° C / min and maintained for 15 minutes. The injector temperature was 200 ℃ and the detector temperature was 250 ℃. Helium was used as the carrier gas and the flow rate was 1.0 mL / min. The ionization voltage was 70 eV and the molecular weight range (m / z) analyzed was 33 ~ 500.

The GC-O was equipped with a Varian 3800 (Varian Instrument Group, Walnut Creek, CA, USA) equipped with a sniffing port. The detector was FID and was branched from the coated column using a deactivated column and sniffed using a nose cone. The oven temperature was maintained at 40 DEG C for 5 minutes, then heated up to 200 DEG C at 5 DEG C / min and maintained for 10 minutes. Injector temperature was 200 ℃, detector temperature was 250 ℃, and helium was used as carrier gas. Columns were DB-5ms (30 m length x 0.25 mm i.d. x 0.25 μm film thickness; J & W Scientific Co., Folsom, CA, USA), which is a non-polar column. The fragrance characteristics of the fragrance components separated during the sniffing were sensually expressed and the strength was expressed by the five point method.

The volatile flavor components were identified by retention indices (RI) 21 and Wiley / 7n mass spectral database (Hewlett-Packard). The retention index was compared with that of the fractions detected on GC-O, and the fragrance component was confirmed by comparing the retention index and spectrum in the literature.

division RI Compound name Incense description burglar Practice 1 Comparison 1 Comparison 2 Comparison 3 One 722 Allyl mercenary spice 2 3 3 - 2 865 Diallyl sulfide Spice, savory 2 2 2 - 3 906 methional Potato like One 2 3 One 4 909 Furfuryl mercaptan Coffee like, nutty, savory 2 - One 2 5 922 2,5-dimethyl pyrazine Roasted, nutty 4 3 4 One 6 1022 2-acetyl thiazole Nutty, roasted One One One One 7 1082 2,5-dimethyl-3-ethyl pyrazine Roasted 2 2 2 One 8 1089 Diallyl disulfide Onion, bulgogi like 3 3 4 - 9 1091 guaiacol Sutbul -like 6 4 - 2 10 1113 Allyl propyl disulfide Bulgogi like, roasted onion 3 2 4 One 11 1120 2-methoxy-5-methyl thiophene Bulgogi like 3 3 3 - 12 1144 (E) -2-nonenal Fatty, waxy 4 4 2 6

Experimental Example  2: Sensory evaluation

For the sensory evaluation, 15 panelists were selected for the sensory test. The sensory characteristics were classified into five categories: overall taste / flavor index, charcoal grilled flavor intensity, charcoal grilled flavor intensity, , -4 to 4) were used to confirm the difference between the samples.

division Whole flavor
Likelihood Whole incense
Likelihood Charcoal grill
Flavor intensity Charcoal grill
Also, Already and
Odor Example 1 1.19 ^a 2.31 ^a 1.38 ^a 0.88 ^a 0.27 ^c Comparative Example 1 0.75 ^b 2.31 ^a 1.06 ^a 0.50 ^a 0.56 ^b Comparative Example 2 0.45 ^b 1.31 ^b 0.06 ^b 0.10 ^b 0.16 ^c Comparative Example 3 -2.25 ^c -2.56 ^c -3.34 ^c -2.42 ^c 2.56 ^a

The liquid flavor of Example 1 was higher than that of the commercial charcoal meat of Comparative Example 1, and the overall flavor preference was excellent.

Experimental Example  3: Safety inspection

In Korea, the legal standards for charcoal fragrance materials in the Food and Drug Administration have not been established, so it was investigated with reference to the legal standards of smoke flavor (food additives). In case of foreign countries, The safety check items were selected with reference to the criteria. In addition, in addition to the smoke-related legal criteria above, the Technical Advisory Committee of the European Food Safety Authority (EFSA) added acrylamide as a potentially hazardous substance to the human body, Respectively.

division Benzopyran heavy metal
(lead) heavy metal
(cadmium) Acrylamide Domestic and international legal standards 2 ppb or less 2ppm or less 4ppm or less 1-20 ppm Example 1 0.44 ppb 0.17 ppm 0.005 ppm 0.75 ppm Comparative Example 1 3.1 ppb 0.10 ppm 0.035 ppm Inspection Comparative Example 2 0.21 ppb 0.12 ppm 0.001 ppm Inspection Comparative Example 3 5.8 ppb 0.20 ppm 0.005 ppm Inspection

Benzopyran, a representative compound of PAHs, has a legal standard of 2 ppb or less, but 0.44 ppb, which is below the statutory standard. Benzopyran is a carcinogen that is produced when meat is cooked at high temperature. According to research reports, when cooked directly by charcoal grill, up to 20 ppb was detected. In case of charcoal grill flavor, it is judged that the charcoal grill flavor has been detected below the reference level by inducing incomplete combustion of charcoal grill at 200 ~ 300 ℃ and minimizing heat action by instant reaction instead of cooking at above 500 ℃. However, if the reaction temperature is increased, the amount of benzopyrene will be increased.

Acrylamide was detected at 0.75 ppm below the recommended level. Acrylamide is a compound that is produced when an amino acid such as asparagine reacts at a high temperature and is a harmful compound in a fried product. This acrylamide is also produced at a high temperature of 200 ° C or higher, but it is judged that the acrylamide is generated below the standard because the reaction time is very short. In addition, heavy metals including lead were detected below the legal standard, and it was confirmed that the charcoal-grilled flavor material is a safe material.

11, 12: heat supply device (heat plate) 20: reaction container
21: reaction vessel lid 22: reaction vessel body
23, 25: slit 24, 26:
30: reaction material feeder 31, 35: reaction material spray nozzle
32, 36: reaction material transfer pipe 33, 37: reaction material transfer pump
34, 38: reaction material storage tank 40: condensation tube
41: inner tube 42: cooling tube
50: Liquid flavor storage tank
Ⓐ, ⓑ: Reaction material ⓒ: Reaction material Carbonization film
Ⓓ: reaction product ⓔ: liquid phase
Ⓕ: cooling liquid

Claims (12)

A reaction vessel having therein a heat source whose surface temperature is maintained at 150 to 400 캜;
A spray reactant feeder for feeding the reaction material of the liquid phase to the surface of the heat feeder uniformly or intermittently during the course of the reaction so that the liquid reaction material is directly heated on the surface of the heat feeder to produce a reaction product;
A condensing tube connected to the upper portion of the reaction vessel and configured to condense a reaction product produced in the reaction vessel; And
And a reservoir connected to the condensing tube and storing the condensed liquid phase. The direct-heating liquid-flavor producing device according to claim 1, wherein the heat-supplying device is a heat plate or a hot line of a metal or a ceramic material. The apparatus for producing a direct-heated liquid flavor according to claim 2, wherein the heat plate or the heat line is installed under the reaction container. The direct-heating liquid-perfume manufacturing apparatus according to claim 3, wherein a slit is formed on a side surface of the reaction vessel for drawing or drawing a heat plate. 5. The apparatus of claim 4, wherein two slits are formed, one hot plate is drawn out with one slit, and another hot plate preheated with the remaining slits is drawn in. 5. The apparatus of claim 4, wherein the slit is provided with a door. The apparatus of claim 1, wherein the heat supplier further comprises a temperature sensor capable of measuring a surface temperature of the heat source. 2. The direct-heating liquid-perfuming device according to claim 1, wherein the atomizing-type reaction material supplier supplies the reaction material at a rate of 1,000 mL / min to 6,000 mL / min per 1 m ^{2 of the} unit area of the upper surface of the heat- . The direct-heating liquid-phase producing device according to claim 8, wherein a plurality of reaction material feeders are provided, and reaction materials of different materials or compositions are supplied through respective reaction material feeders. 10. The direct-heating liquid-flavourifer preparation apparatus according to claim 9, wherein the reaction material of the different material or composition is a water-soluble reaction material and a lipophilic reaction material. [2] The apparatus of claim 1, wherein the condensation tube is a double tube type including an inner tube through which a reaction product generated in the reaction vessel passes and a storage tank, and an outer tube surrounding the inner tube and through which the cooling liquid passes Directly heated liquid phase flavor producing device. The apparatus of claim 1, wherein the reaction vessel is sealed except for the condensation tube and the reaction material feeder during the reaction in the reaction vessel.

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