KR101957898B1 - Method for producing natural seasoning powder using red crab viscera liquid treated with enzyme and low temperature-high pressure and red crab steaming liquid - Google Patents

Abstract

The present invention relates to a method for manufacturing a red crab seasoning powder and the red crab seasoning powder manufactured by the same, wherein the method comprises steps of: (a) adding a proteolytic enzyme to a red crab visceral solution and then reacting the same; (b) treating the enzyme reaction treated red crab visceral solution of the step (a) with low temperature-high pressure; (c) preparing a red crab steaming concentrate by concentrating a red crab steaming liquid which is remained after steaming red crabs; (d) adding maltodextrin to a mixture obtained by mixing the low temperature-high pressure treated red crab visceral solution of the step (b) with the prepared red crab steaming concentrate of the step (c) and homogenizing the mixture; and (e) spray-drying the homogenized mixture. The red crab seasoning powder of the present invention is easy to use and has a high amino acid content.

Description

TECHNICAL FIELD The present invention relates to a method for producing a natural seasoning powder using an enzyme and a low-temperature and high-pressure processed red ginseng liquid, and a method for producing a natural seasoning powder using a red ginseng liquid,

The present invention relates to a method for preparing seasoned powder and a seasoned powder prepared by mixing the viscous liquid obtained by enzymatic decomposition and low-temperature and high-pressure treatment, and the concentrated liquid, usually spray-dried.

Among the crustaceans, red crab crab is one of the favorite seafoods in the world, and it is one of the high-end fishing species that has high muscle mass, good texture and low catches. The waters of Uljin County have a wide and long area of the continental shelf (100 ~ 300m depth) which can live in the sea from other regions, and there is almost no environmental pollution due to the ecological characteristics distributed in depths of 200 ~ 2,000m depths. This is known to be excellent.

However, in the case of red sea anemone, the amount of resources is decreasing year by year due to decrease of fishery area, environmental pollution, and the yield of cauliflower is about 10%. Most of the most consumed forms are steamed red sea bream and processed by eating or processing crab meat. It is known that the fermented juice produced during red meat processing is abundant in free amino acid and nucleic acid related compounds. However, it is necessary to develop high added value technology by using this technology. However, most products using simple processing technology, It is necessary to use processing technology to develop value-added products.

Currently, enzymatic hydrolysis method, which is a biological method used for food processing, can be used to decompose the cell wall of food raw materials, thereby releasing a variety of physiologically active substances buried in the internal tissues. These enzymes catalyze only specific substrates, and are less polluted and less by-products than chemical treatments, preventing environmental contamination and releasing unreacted materials for other uses. In addition, it has an advantage that it is economical because it has a small facility cost, and it can produce a desired substance by reacting with a small amount and by temperature, pH, reaction time and substrate concentration affecting enzyme type and enzyme activity .

The physical method, low-temperature high-pressure process, is a method of processing foods with no heat treatment or minimal treatment in food, thereby minimizing loss of nutrients, taste, aroma, and vitamin content of food. In addition, amino acids and vitamins composed of small molecules are less influenced by low temperature and high pressure, and it is considered possible to develop a natural powdered seasoning derived from red ginseng which has improved processability using the above methods.

Recently, domestic consumers have used various chemical seasonings to enjoy and taste the soup and stew, but recently they have been reported to avoid the chemical ingredients and some chemical seasonings, so the preference for natural seasoning has increased .

Korean Patent No. 1449420 discloses a method for producing natural seasoning powder using green tea, shrimp, anchovies, depots, shiitake mushroom, ginger, licorice, jujube, green tea and mulberry leaves, and Korean Patent Publication No. 2009-0023750 The present invention is different from the method of producing the natural seasoning powder using the enzyme of the present invention and the low-temperature and high-pressure treated red mite-containing liquid and the red mite-cooking liquid, though the powder seasoning containing squid ink and seaweed as a main component is disclosed.

The present invention has been made in view of the above-mentioned needs, and it is an object of the present invention to provide a method for preparing a food product, which comprises mixing a red ginseng extract prepared by enzymatic treatment and a low- In order to produce the natural granule type seasoning which can be utilized, the pre-treatment of the viscous liquid and the main liquid of the juice, the mixing ratio and the processing conditions are optimized to improve the quality and the richness and flavor, And to provide a method for producing seasoned powder, which can be generally improved.

In order to solve the above-mentioned problems, the present invention provides a method for producing a liposome comprising: (a) generally adding a protease to a visceral solution and then reacting; (b) treating the visceral solution obtained by the enzyme reaction of step (a) at low temperature and high pressure; (c) preparing a juice concentrate by concentrating the juice of the jujube generally by squeezing the juice with the steamer; (d) adding maltodextrin to the mixture obtained by mixing the generally viscous liquid prepared by the low-temperature and high-pressure treatment of step (b) and the generally matured concentrated liquid prepared in step (c), and then homogenizing the mixture; And (e) spray-drying the homogenized mixture. The present invention also provides a method for producing seasoned powder.

The present invention also provides a seasoned powder which is usually prepared by the above method.

The seasoning powder of the present invention has a high solubility in water and is excellent in fluidity, and is easily prepared when used as a seasoning powder. The seasoning powder contains a large amount of a substance having a high amino acid content and a richness. Taste and flavor can be further improved, thereby providing a seasoning powder more preferred by consumers.

FIG. 1 is a graph comparing pH and total protein content according to enzyme type and reaction time of red ginseng viscer.
FIG. 2 is a graph comparing total sugar and amino nitrogen content according to enzyme type and reaction time of red ginseng liquor.
3 is a photograph comparing the photograph of the seasoning powder and the particle surface structure.
SD: freeze-dried powder of red mackerel juice concentrate, SD: spray-dried powder of red mackerel juice concentrate, internal FD: freeze-dried powder of red mackerel solution treated with enzyme and low temperature and high pressure, SD: enzyme and low temperature Spray-dried powder of high-pressure-treated red ginseng viscous liquid, self-sustaining liquid / internal SD: Spray-dried powder of green ginseng concentrate + enzyme and low-temperature high-

In order to achieve the object of the present invention,

(a) generally adding protease to the visceral solution and then reacting;

(b) treating the visceral solution obtained by the enzyme reaction of step (a) at low temperature and high pressure;

(c) preparing a juice concentrate by concentrating the juice of the jujube generally by squeezing the juice with the steamer;

(d) adding maltodextrin to the mixture obtained by mixing the generally viscous liquid prepared by the low-temperature and high-pressure treatment of step (b) and the generally matured concentrated liquid prepared in step (c), and then homogenizing the mixture; And

(e) spray-drying the homogenized mixture. The present invention also provides a method for producing a seasoned powder.

In the method for producing a seasoned powder of the present invention, the protease of step (a) may be a flavorzyme. In general, the enzymatic treatment of visceral solution with Flavourzyme was higher than that of other enzymes, and the enzyme decomposition activity was higher and the amino nitrogen content could be further enhanced.

In step (a) of the present invention, 0.8 to 1.2% (w / v) of flavorzyme is added to the visceral solution, And the reaction can be carried out at 80 to 120 rpm for 5 to 7 hours. More preferably, 1% (w / v) of flavorzyme is added to the visceral solution, Lt; / RTI > Enzymatic treatments under the above conditions could be treated more efficiently, and the amino - nitrogen content of the viscous liquid, which was pretreated, could be further increased.

In step (b) of the present invention, preferably, the step (b) is performed at a temperature of 22 to 28 ° C and a pressure of 6 to 10 bar for 1 to 3 times at 50 to 70 minutes, More preferably, the enzyme-reacted viscous solution can be subjected to low-temperature high-pressure treatment twice at 60 占 폚 under 25 占 폚 and 8 bar pressure. Treatment of the viscid solution with low temperature and high pressure under the above conditions increased the sugar and protein content of the viscous liquid, and the amino acid nitrogen content was also increased, thereby further improving the quality.

Also, in the method for producing a seasoned powder of the present invention, preferably the juice concentrate of step (c) is preferably steamed at 90 to 100 ° C for 8 to 12 minutes, preferably 55 to 65 ° C To 16 to 24 brix. More preferably, the juice is steamed at 100 DEG C for 10 minutes with a steamer, and the juice is generally concentrated at 60 DEG C to 20 brix, thereby preparing a seasoning powder. Appropriate juice concentrates were prepared.

In step (d) of the present invention, the step (d) is preferably carried out by mixing the viscous liquid, which has been subjected to low-temperature and high-pressure treatment, and the mash concentrate at a ratio of 0.8-1.2: (8) to 12% (w / v), and more preferably, the mixture of the viscous liquid and the mash concentrate, which have been treated at low temperature and high pressure, in a volume ratio of 1: 1 is mixed with maltodextrin in an amount of 10% w / v) and then homogenized. As described above, it is possible to produce a spherical powder having a small degree of curvature of the particle surface through mixing of the mashing concentrated liquid and the viscous liquid. In addition, by mixing the mash concentrate, viscous liquid and maltodextrin, The seasoning powder could be made into a seasoned powder having better flavor and better flavor.

In addition, in the method for producing a seasoned powder of the present invention, spray drying in the step (e) is preferably performed by spray drying the homogenized mixture at an injection temperature of 130 to 170 ° C and an ejection temperature of 80 to 120 ° C, Preferably, the homogenized mixture can be spray dried at an injection temperature of 150 占 폚 and an ejection temperature of 100 占 폚. The spray drying can be performed by using a powder having excellent fluidity as compared with other drying methods. In particular, it can be dried at a relatively low cost as compared with the freeze drying method, and the solubility can be improved while reducing the hygroscopicity of the powder.

The method for producing the seasoning powder of the present invention is more specifically

(a) generally adding 0.8-1.2% (w / v) of flavorzyme to the visceral solution, reacting at 50-60 ° C and 80-120 rpm for 5-7 hours;

(b) subjecting the viscous liquid obtained in the step (a) to low-temperature and high-pressure treatment for 1 to 3 times at a temperature of 22 to 28 ° C and a pressure of 6 to 10 bar for 50 to 70 minutes;

(c) preparing a juice concentrate by concentrating the jujube juice at 55 ~ 65 ° C until the juice is 16 ~ 24 brix when the juice is steamed at 90 ~ 100 ° C for 8 ~ 12 minutes;

(d) adding maltodextrin in an amount of 0.8 to 1.2: 0.8 to 1.2 by volume to 8-12% (by weight) of maltodextrin in the mixture of the viscous liquid prepared by the low temperature and pressure treatment in step (b) w / v) and then homogenized; And

(e) spray-drying the homogenized mixture at an injection temperature of 130 to 170 DEG C and a discharge temperature of 80 to 120 DEG C,

More specifically,

(a) generally adding 1% (w / v) of flavorzyme to the visceral solution, followed by reaction at 55 ° C and 100 rpm for 6 hours;

(b) subjecting the viscous liquid obtained in the step (a), which has been subjected to the enzymatic reaction, to low-temperature and high-pressure treatment twice at 60 占 폚 and 25 占 폚 under a pressure of 8 bar;

(c) concentrating the fermented jujube in a steamer at 100 ° C for 10 minutes, concentrating the fermented juice at 60 ° C until it reaches 20 brix, and preparing a juice concentrate;

(d) 8-12% (w / v) maltodextrin is added to a mixture of the viscous viscous liquid treated at low temperature and high pressure in step (b) and the mash concentrate prepared in step (c) Adding and homogenizing; And

(e) spray-drying the homogenized mixture at an injection temperature of 150 캜 and a discharge temperature of 100 캜.

The present invention also provides a seasoned powder which is usually produced by the above method.

Hereinafter, production examples and examples of the present invention will be described in detail. However, the following Preparation Examples and Examples are illustrative of the present invention, and the content of the present invention is not limited to the following Production Examples and Examples.

Manufacturing example  1. Production of seasoning powder

(a) Chionoecetes opilio) Plastic in the internal liquid Bor atom (reaction was carried out for 6 hours with Flavourzyme, 500 AU / g, novozyme ) to 1% (w / v) was added, 55 ℃ and 100 rpm.

(b) The enzyme-reacted red ginseng solution of step (a) was subjected to low-temperature and high-pressure treatment twice at 60 캜 for 60 minutes at 25 캜 and 8 bar pressure using an extractor (FT110, Benchtop rapid extractor, ARMFIELD, England).

(c) The red sea bream was steamed at 100 ° C for 10 minutes with a steamer, and the juice was kept at 60 ° C for 20 brix using a vacuum evaporator (Model N-1N, Eyela Co., Tokyo, Japan) A concentrate was prepared.

(d) adding 10% (w / w) of maltodextrin to a mixture of 10 brix of low-temperature and high-pressure treated brix of step (b) and 1: v), and homogenized at 4,000 × g for 15 minutes using a high-pressure homogenizer (HG-15D, DAIHAN scientific Co., Wonju, Korea).

(e) The homogenized mixture was set at an injection temperature of 150 ° C and a discharge temperature of 100 ° C, and spray-dried at a spraying speed of 15,000 rpm and a sample feed rate of 8 mL / min in an atomizer- -8, Seogang Engineering Co., Ltd., Cheonan, Korea).

Comparative Example  1. Production of seasoning powder

The seasoning powder was generally prepared by the method of Preparation Example 1, and the low-temperature high-pressure treatment in the step (b) was carried out at a low temperature and a high pressure two times for 90 minutes under the conditions of 40 ° C and 1.5 bar pressure. Respectively.

Comparative Example  2. Production of seasoned powder

The seasoning powder was generally prepared by the method of Preparation Example 1, and in the step (d), the seasoning powder was generally prepared using a mixture of the viscous liquid and the mash concentrate at a volume ratio of 1.5: 0.5.

Comparative Example  3. Production of seasoned powder

In step (d), maltodextrin was added to the mixture in an amount of 5%. In step (e), the mixture was spray dried at an injection temperature of 180 ° C and an ejection temperature of 150 ° C, Powder.

Experimental Example  1. Enzyme treatment and low temperature and high pressure conditions Red pussy  Quality characteristics of viscous liquid

(1) Low temperature high pressure and enzymatic decomposition treatment of viscous liquid

(100 AU / g, novozymes), Flavourzyme (500 AU / g, novozymes), Neutrase (0.8 AU / g, novozymes) and Alcalase (2.4 AU / g, novozymes) were purchased from Novozymes and added to the substrate in a concentration of 1%. The cells were incubated at 100 rpm and 55 ° C for 1, 2, 4, 6 and 12 h. The low temperature and high pressure process for the enzymatic digestion of useful materials was repeated twice at room temperature (25 ℃) for 1 hour under 8.0 bar pressure using an extractor (FT110, Benchtop rapid extractor, ARMFIELD, England).

(2) pH and total sugar content

Enzymatic degradation of viscous solution The pH of the sample was measured with a pH meter (Mettler toledo Instruments Ltd., Langacher, Switzerland) at room temperature after mixing 1 mL of sample and 9 mL of distilled water.

Total sugar content was analyzed by phenol - sulfuric acid method. After reacting 1 mL of 5% phenol (w / v, Duksan Pure Chemicals, Seoul, Korea) and 5 mL of sulfuric acid (Duksan Pure Chemicals) with 1 mL of diluted 0.2 mg / mL sample, , Amersham Co., Uppsala, Sweden) and absorbance at 525 nm was calculated using glucose (Sigma-Aldrich Co., St. Louis, Mo., USA) as a standard curve.

(3) Total protein content and Amino acid  Nitrogen content

The total protein content of the viscous solution was measured by Lowry et al. And calculated using bovine serum albumin (BSA, Sigma-Aldrich Co.) as a standard curve.

Amino nitrogen content was determined by taking 2 mL of each enzyme digestion solution, diluting with 100 mL of distilled water, homogenizing for 1 minute, and centrifuging at 4,000 × g for 10 minutes. 10 mL of neutral formalin solution was added to 5 mL of the supernatant and neutralized to pH 8.3 with 0.1 N NaOH solution. The blank test was carried out in the same manner as in the sample by adding distilled water instead of 5 mL of the supernatant, and the amino nitrogen content was determined.

Experimental Example  2. Quality Characteristics of Seasoning Powder

(One) Dipping solution  And built-in Spray drying  Powder manufacturing

In the spray-drying process, 500 mL of red juice (20 brix) and 10 mL of maltodextrin were added to 500 mL of the internal digestion solution, which was treated with low-temperature and high-pressure, and then homogenized using a high pressure homogenizer (HG-15D, DAIHAN scientific Co.). , Wonju, Korea) at 4,000 × g for 15 minutes. The prepared homogenous liquid was set at an injection temperature of 150 ° C. and a discharge temperature of 100 ° C. and a spray dryer (KL-8, manufactured by Mitsui Chemicals, Inc.) equipped with an atomizer at a spraying rate of 15,000 rpm and a sample feed rate of 8 mL / Seogang Engineering Co., Ltd., Cheonan, Korea), and then stored in a cow below -70 ° C and used as an analytical sample. As a control, dry powder was used without using excipients and using a freeze dryer (FreeZone-2.5, Labconco Co., Kansas, MO, USA).

(2) Chromaticity measurement

The chromaticity measurements were carried out using a colorimeter (Chromameter CR400, Minolta Co, Osaka, Japan) calibrated with standard colors Y = 94.5, a = 0.18 and b = 0.32, a (redness), and b (yellowness) indicating yellow color were measured.

(3) Water content

The moisture content was measured by drying the powder at 105 ° C. until the moisture content of the powder reached a constant level by using an infrared moisture meter (MB-45, Moisture analyzer, INC., Ohaus, USA) in a petri dish.

(4) Particle size Particle shape

Particle size measurements were made by dispersing in isopropyl alcohol using a laser particle size analyzer (LS-13-320, Beckman coulter, Fullerton, CA, USA). The particle surface structure was measured by gold ion coating on each sample, followed by scanning electron microscopy (S-4800, Hitachi High-Technologies Co., Tokyo, Japan). Observations using an electron microscope were observed at a rate of 500 times at 3.0 kV.

(5) Water Absorption Index and Water Solubility Index

The water absorption index (WAI) and the water solubility index (WSI) were measured by modifying the phillips method. After centrifugation (VS-6000CFN, Vision Scientific Co., Bucheon, Korea) at 3,000 × g for 20 minutes, 20 mL of distilled water was added to 0.5 g of the lyophilized and spray dried powder, and the precipitate was used as the water absorption index. The solids were dried at 105 ° C for 4 hours, and the water solubility index was used as the solubility index.

(6) Free amino acid content

The free amino acid composition was prepared by adding 10 mL of 94% ethanol to 0.2 g of the matured and viscous lyophilized samples, stirring for 24 hours, and then centrifuging for 15 minutes to separate the supernatant and the solid. The separated supernatant was concentrated under reduced pressure at 40 ° C or lower. The concentrated sample was filtered (0.22 μm, membrane filter) by using 10 mL of 0.02N HCl, and then analyzed with an amino acid analyzer (L-8900, Hitachi Co., Tokyo, Japan) Respectively.

(7) Free sugar content

Free sugar and spray dried powders were filtered with 0.2 ㎛ membrane filter and analyzed by HPLC (Waters 2695, Waters Co., Milford, Mass., USA). The column oven temperature was 35 ° C., the mobile phase was 75% acetonitrile, the flow rate was 0.6 mL (ID 4.6 × 150 mm, 5 μm particles, Thermo Fisher Scientific, Waltham, MA, USA) / min, and the sample injection amount was 10 μl, and the refractive index was measured using a detector (RI, Waters 2414, Waters Co.). Fructose, glucose, sucrose and maltose (Sigma-Aldrich Co.) were used as standards.

(8) Measurement of nucleic acid-related substances

Nucleic acid-related substances were analyzed by HPLC (Waters 2695, Waters Co., Miliford, Mass., USA). The column was used ^{XBridge ™ C 18 (5 ㎛ 4.6} × 250 mm, Waters Co.) Detector wavelength in a photodiode array detector (Waters 2996, Waters Co.) was detected at 254 nm, mobile phase was 1% triethyl 10 [mu] l of triethylamine pH 6.5 was injected at a rate of 1.0 mL / min and analyzed at a column temperature of 40 [deg.] C. GMP, IMP and AMP (Sigma-Aldrich Co.) were used as standards.

(9) Sensory evaluation

The sensory evaluation of seasoning powder was carried out in 30 students of the Department of Food Engineering, Catholic University of Daegu. Each sample was presented on a paper plate and evaluated using a 7-point scale (1: very disliked 7: very much). The evaluation items were four kinds of appearance, flavor, taste, and overall preference. For accurate results, rinsing the mouth with water between each sample and conducting a test at a sufficient time interval Respectively.

Example  1. pH, total sugar, total protein and total protein Amino acid  nitrogen

The pH, total sugar, total protein, and amino nitrogen content of the red ginseng viscera are shown in FIGS. 1 and 2. The intrinsic enzyme reaction time showed the highest pH from 6.23 to 6.02 after 6 hours, and 6.52 to 6.59 after 6 hours. The total sugar content was 1.41 mg / mL at the initial stage of enzyme reaction and 2.24 to 4.45 mg / ) Treatment group.

Total protein and amino nitrogen contents were 0.32 ~ 0.35 mg / mL and 648.90 ~ 1028.72 mg% after 6 hours enzyme reaction at the initial 0.33 mg / mL and 813.62 mg%, respectively. The content of the enzyme increased with the increase of 12 hours. The optimum enzyme and the reaction conditions were determined by flavorzume and treatment for 6 hours (FIGS. 1 and 2).

Example  2. Enzymes and Low temperature high pressure  Depending on the treatment Red pussy  Chemical composition change of viscous liquid

Table 1 shows the effect on the total sugar, total protein and amino nitrogen content of the viscous liquid treated at low temperature and high pressure after being reacted with Flavourzyme selected usually as an internal solution treatment enzyme through Example 1 for 6 hours .

Total sugar, total protein, and amino nitrogen content of red ginseng extract by enzyme and low temperature and high pressure treatment sample Total
(glucose, g / 100 g) Total protein
(Bovine serum albumin, g / 100 g) Amino nitrogen
(mg%) No treatment 1.35 0.31 31.33 + - 0.86 201.68 Enzyme-only treatment 2.35 0.35 35.41 + - 0.44 215.75 Enzyme and low temperature high pressure treatment 4.19 ± 0.28 53.15 + 0.93 256.85

Total sugars, total protein, and amino nitrogen content of the red ginseng extract were 4.19 g / 100 g, 53.15 g / 100 g and 256.85 mg%, respectively, Of the red ginseng extract showed an increase tendency compared to 2.35 g / 100 g, 35.41 g / 100 g, and 215.75 mg% of the untreated samples and 1.35 g / 100 g, 31.33 g / 100 g and 201.68 mg% It is believed that quality improvement can be achieved in the production of natural seasoning through low temperature high pressure treatment.

Example  3. Moisture Content, Chromaticity and Particle Size of Seasoning Powder

The moisture content, chromaticity, particle size, and surface structure of the powder prepared from each of red liquorice juice concentrate, enzyme, and generally viscous liquor treated with low temperature and high pressure, respectively, or a mixture thereof are shown in Table 2 and FIG.

Moisture contents showed 1.78% and 2.27% in the case of spray dried powder of mackerel concentrate and viscous liquid, respectively, and showed lower moisture content than 1.98% and 3.45% of freeze - dried powder of mackerel concentrate and viscous liquid. It is considered that when the temperature of the heating air is increased in the spray drying process, the moisture content of the powder is decreased due to the increase of the heat transfer efficiency. In order to obtain a hygroscopic and uniform quality powder with high storage stability, spray drying is preferable.

In the case of chromaticity, which is one of the factors determining the quality of powder, the L and a values decreased and the b value increased in the spray dried powder of the mashing concentrate compared to the lyophilized powder of the mashing concentrate. The L and b values of the spray dried powder increased and the a value decreased.

The particle size of spray - dried powder was smaller than that of freeze - dried powder. It is known that the particle size of the powder greatly affects the density and viscosity of the powder and has a great influence on the texture quality of the food system. It is believed that the powder having excellent flowability can be produced through the spray drying process.

In the case of freeze - dried powder, the particle surface structure showed a tangled structure without forming a sphere, and the sprayed dry powder of viscous liquid showed a spherical entanglement shape as a whole. Therefore, spherical powder could be prepared by mixing the mashing concentrate with the viscous liquid (Fig. 3).

Moisture Content, Color and Particle Size of Seasoning Powder sample Water content (%) Chromaticity Particle size (탆) L a b Domestic liquid FD 1.98 + - 0.33 60.78 ± 1.98 0.05 ± 0.02 5.74 ± 0.81 279.42 + - 0.43 SD solution 1.78 ± 0.28 57.28 ± 1.36 -0.72 ± 0.05 9.45 ± 0.60 43.24 + - 4.46 Built-in FD 3.45 ± 0.12 39.01 + - 1.90 1.37 ± 0.09 3.74 ± 0.26 654.95 + - 3.53 Built-in SD 2.27 ± 0.20 47.89 ± 0.28 0.99 ± 0.09 9.47 ± 0.53 16.35 ± 0.08 Self-sufficiency + built-in SD 2.14 ± 0.10 52.93 + 2.02 0.54 + 0.06 10.68 ± 0.93 33.00 0.11

SD: freeze-dried powder of red mackerel juice concentrate, SD: spray-dried powder of red mackerel juice concentrate, internal FD: freeze-dried powder of red mackerel solution treated with enzyme and low temperature and high pressure, SD: enzyme and low temperature Spray-dried powder of high-pressure processed red ginseng viscous liquid, self-immersion liquid + internal SD: red ginseng mash concentrate + spray-dried powder of enzyme and low-temperature high-

Example  4. Moisture Absorption Index and Moisture Solubility Index of Red Crab Seasoning Powder

Table 3 shows the water uptake index and water solubility index of powders prepared from red mackerel juice concentrate, enzyme, and generally viscous liquor treated with low temperature and high pressure, respectively, or a mixture thereof. The water absorption index was 0.21 ~ 0.24 in spray - dried powder and lower than that of freeze - dried powder 0.30 ~ 0.48. Considering that the hygroscopic characteristics are closely related to the structure of the tissues, it is considered that the low water absorption index exhibits an increase in spray efficiency and a uniform particle distribution. The water solubility index was 92.59 ~ 94.78% in spray dried powder and higher than 88.87 ~ 90.16% in freeze dried powder. It is considered that the solubility is increased due to the interaction between the hydroxyl group and the phosphate group on the bilayer surface due to the sugar of the maltodextrin used in the spray dried powder.

Moisture Absorption Index and Solubility Index of Red Crab Seasoning Powder sample Water Absorption Index (WAI) Water Solubility Index (WSI,%) Domestic liquid FD 0.48 ± 0.01 90.16 ± 1.02 SD solution 0.24 ± 0.05 94.78 ± 4.88 Built-in FD 0.30 0.03 88.87 ± 2.09 Built-in SD 0.21 + 0.07 93.11 + - 5.14 Self-sufficiency + built-in SD 0.23 + 0.03 92.59 + - 4.44

SD: freeze-dried powder of red mackerel juice concentrate, SD: spray-dried powder of red mackerel juice concentrate, internal FD: freeze-dried powder of red mackerel solution treated with enzyme and low temperature and high pressure, SD: enzyme and low temperature Spray-dried powder of high-pressure processed red ginseng viscous liquid, self-immersion liquid + internal SD: red ginseng mash concentrate + spray-dried powder of enzyme and low-temperature high-

Example  5. Free amino acid content of red crabmeat seasoning powder

Table 4 shows the free amino acid composition of the spray-dried powder prepared from each of red liquorice juice concentrate, enzyme, and generally viscous liquor treated with low temperature and high pressure, or a mixture thereof. The total free amino acid content of free amino acid composition was 960.73 mg / g in viscous liquid. The highest contents of total free amino acid were obtained by mixing sprayed dried liquid with viscous liquid and viscous liquid.

Free amino acid content of red crabmeat seasoning powder (㎎ / g) Free amino acid SD solution Built-in SD Self-sufficiency + built-in SD Aspartic acid 11.267 39.629 22.519 Threonine 10.447 31.509 18.155 Serine 11.541 21.140 15.123 Glutamic acid 27.680 37.901 29.078 Sarco Sin 126.977 88.601 117.367 alpha -aminoadipic acid 1.779 ND 2.490 Glycine 58.600 33.126 122.925 Alanine 100.898 61.076 88.351 alpha -amino-n-butyric acid 2.063 ND 2.405 Balin 56.290 54.331 55.624 Cystine 1.869 13.148 5.866 Methionine 62.690 30.252 61.896 Cystathionine 1.668 1.311 1.352 Isoleucine 63.549 51.501 59.394 Leucine 74.065 97.626 113.054 Tyrosine 65.630 66.644 74.560 Phenylalanine 109.357 86.497 99.127 beta-alanine 0.609 0.600 0.918 beta -aminoisobutyric acid 1.581 11.110 5.391 gamma -amino-n-butyric acid 1.445 2.543 2.469 Ethanolamine ND 1.219 ND ammonia 0.280 3.321 1.173 Hydroxylysine 1.195 0.998 1.062 Ornithine 8.698 2.042 6.068 Lysine 96.608 80.876 89.291 3-methylhistidine 8.655 19.883 22.638 Anserine 2.851 ND 1.800 Carnosine ND 0.766 0.741 Arginine 213.211 106.539 171.771 Hydroxyproline 1.082 0.206 0.768 Proline 14.690 16.339 15.203 Total free amino acid content 1,137.28 960.73 1,208.58

SD: Spray-dried powder of red mackerel juice concentrate, internal SD: Spray-dried powder of red mackerel liquid with enzyme and low-temperature and high-pressure treated liquid, self-contained liquid + internal SD: Red mackerel concentrate + enzyme and low temperature high pressure Spray-dried powder of liquid mixture

Example  6. Free sugar content of red crabmeat seasoning powder

Table 5 shows the results of measuring the free sugar content of the spray-dried powder prepared from each of red liquorice juice concentrate, enzyme and low-temperature and high-pressure liquor, or a mixture thereof. Fructose, glucose, sucrose and maltose were not detected or increased and decreased according to treatment conditions. The viscous dry powder of viscous liquid showed higher free sugar content than that of the domestic liquid spray dried powder.

Free sugar content of red crabmeat seasoning powder (㎎ / g) Free sugar content SD solution Built-in SD Self-sufficiency + built-in SD Fructose 0.04 0.01 0.05 ± 0.01 0.04 0.01 Glucose 0.32 ± 0.01 0.42 ± 0.01 0.45 ± 0.01 Sucrose ND 0.27 ± 0.01 0.18 ± 0.01 Maltose 0.01 ± 0.00 0.03 ± 0.01 0.02 ± 0.00 Sum 0.37 0.77 0.69

SD: Spray-dried powder of red mackerel juice concentrate, internal SD: Spray-dried powder of red mackerel liquid with enzyme and low-temperature and high-pressure treated liquid, self-contained liquid + internal SD: Red mackerel concentrate + enzyme and low temperature high pressure Spray-dried powder of liquid mixture

Example  7. Red pussy  Nucleic acid-related substance content of seasoning powder

Table 6 shows the results of analyzing the content of nucleic acid-related substances in the spray-dried powders prepared from each of red mung bean jam concentrate, enzyme and low-temperature and high- The contents of IMP (inosine 5'-monophosphate), GMP (guanosine 5'-monophosphate) and AMP (adenosine 5'-monophosphate) were contained in both the dipping liquid and the viscous dry powder of viscous liquid. And the freeze - dried powders of viscous liquid contained high levels of GMP and AMP. It is considered that the finishing ingredients of the domestic liquid and viscous liquid will be strengthened through the preparation of the dried powder mixture of the domestic liquid and the viscous liquid. IMP has a strong umami taste and is known to play a role in enhancing the continuity and synergy of taste in a diced crab, and IMP and GMP are also reported to have a positive effect.

Nucleic acid-related substance content of red crabmeat powder (mg / L) Material type SD solution Built-in SD Self-sufficiency + built-in SD IMP 42.34 4.52 42.33 GMP 6.36 8.28 5.61 AMP 12.62 18.14 13.60 Sum 61.32 30.94 61.54

SD: Spray-dried powder of red mackerel juice concentrate, internal SD: Spray-dried powder of red mackerel liquid with enzyme and low-temperature and high-pressure treated liquid, self-contained liquid + internal SD: Red mackerel concentrate + enzyme and low temperature high pressure Spray-dried powder of liquid mixture

Example  8: Red pussy  Sensory evaluation of seasoning powder

As a result of sensory evaluation of the reddish seasoned powder according to the manufacturing conditions, the reddish seasoned powder of Preparation Example 1 showed higher scores in all items than the other samples. Therefore, the reddish seasoned powder prepared under the conditions of Preparation Example 1 is excellent in the flavor and flavor, so that the taste can be further improved when added to food.

Sensory evaluation of red crabmeat seasoning powder division Exterior
(appearance) incense
(flavor) flavor
(taste) Overall likelihood
(overall preference) Production Example 1 6.21 6.42 6.48 6.48 Comparative Example 1 6.08 6.20 6.08 6.02 Comparative Example 2 6.10 6.24 6.10 6.10 Comparative Example 3 6.12 6.14 6.04 6.08 SD solution 5.68 5.34 5.92 5.72 Built-in SD 5.78 6.00 6.02 5.88

SD: SDS: Spray dried powder of red mackerel juice concentrate, SD: Spray-dried powder of enzyme and low-temperature and high-pressure red mildew

Claims (5)

(a) generally adding flavorzyme to the visceral solution, followed by reaction at 50 to 60 ° C for 5 to 7 hours;
(b) subjecting the viscous liquid obtained in the step (a) to low-temperature and high-pressure treatment for 1 to 3 times at a temperature of 22 to 28 ° C and a pressure of 6 to 10 bar for 50 to 70 minutes;
(c) concentrating the jujube fermented juice with the steamer until the juice is 16 ~ 24 brix to prepare juice concentrate;
(d) adding maltodextrin to the mixture obtained by mixing the generally viscous liquid treated at low temperature and pressure in step (b) with the mash concentrate prepared in step (c) at a ratio of 0.8: 1.2: 0.8: 1.2, and then homogenizing step; And
(e) spray-drying the homogenized mixture. < RTI ID = 0.0 > 8. < / RTI > delete delete The method according to claim 1,
(a) generally adding 0.8-1.2% (w / v) of flavorzyme to the visceral solution, and then allowing the mixture to react at 50-60 ° C for 5-7 hours;
(b) subjecting the viscous liquid obtained in the step (a) to low-temperature and high-pressure treatment for 1 to 3 times at a temperature of 22 to 28 ° C and a pressure of 6 to 10 bar for 50 to 70 minutes;
(c) preparing a juice concentrate by concentrating the jujube juice at 55 ~ 65 ° C until the juice is 16 ~ 24 brix when the juice is steamed at 90 ~ 100 ° C for 8 ~ 12 minutes;
(d) adding maltodextrin in an amount of 0.8 to 1.2: 0.8 to 1.2 by volume to 8-12% (by weight) of maltodextrin in the mixture of the viscous liquid prepared by the low temperature and pressure treatment in step (b) w / v) and then homogenized; And
(e) spray-drying the homogenized mixture at an injection temperature of 130 to 170 ° C and a discharge temperature of 80 to 120 ° C. A seasoning powder which is usually prepared by the method of claim 1 or 4.

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