KR19980026582A - How to prepare seasoning - Google Patents

Abstract

The present invention is added to the extruder reaction mixture consisting of amino acid source and sugar, nucleic acid, sulfur-containing substance, monosodium glutamate, purified beef and succinic acid and reacted for 20-40 seconds at a high temperature of 150 ~ 180 ℃ to prepare a seasoning It is about how to. According to this invention, the seasoning of the beef flavor with strong roasted taste can be obtained.

Description

How to prepare seasoning

The present invention relates to a process for preparing seasonings, and more particularly, to a mixture of sugars, nucleic acids, sulfur-containing substances, refined tallow, succinic acid and monosodium glutamate (MSG) at high temperature and adding to the amino acid source. The present invention relates to a method for producing roasted beef flavored seasonings by reacting with an extruder.

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

By varying the type of additive raw materials, these mylard reactions can be used to produce a variety of flavor-flavored meats. That is, in order to obtain seasonings having various flavors, intermediate products of the Mylard reaction, carbonyl-containing substances, sulfur-containing substances, etc. may be added as raw materials of the Mylard reaction.

Intermediate products of the Mylard reaction include furan (US Pat. No. 2,293,435), picoline carboxylic acid (UK Patent No. 1,221,482), deoxy hexose (US Pat. No. 3,741,775), and the like.

Carbonyl-containing materials include glyceraldehyde (US Pat. No. 2,934,436), dihydro acetone (UK Pat. No. 1,099,711), alphaketo butyric acid (US Pat. No. 3,271,167), alkyl aldehydes having 5 to 8 carbon atoms (US Pat. 3,394,017) may be added.

Sulfur-containing materials may include taurine (UK Patent No. 1,148,449), hydrogen sulfide or thiol (US Patent No. 3,394,015), and dihydro sulfide (UK Patent No. 1,256,462).

On the other hand, other kinds of reaction precursors may be further added, and typical examples include the addition of thiamine. Thiamin is broken down by heat to produce a substance of beef flavor.

The method of preparing seasoning using the Mylard reaction is generally performed using a relatively large equipment such as a jacket or a stirring tank, but it is also possible to prepare seasoning on a small scale by using an extruder as a reactor. For example, Korean Patent Publication No. 92-8853 discloses a method for preparing seasonings showing a mild beef soup flavor by adding a raw material containing a large amount of maltodextrin to an extruder and reacting at a low temperature. .

In preparing seasonings, the present inventors use a mixture of nucleic acid, refined tallow, alanine, succinic acid, and monosodium glutamate in a certain ratio to extract amino acids such as HVP (Hydrolyzed Vegetable Protein) powder, acid hydrolyzed defatted soybean HVP, or brewed soy sauce. In the present invention, the present invention was found out that when a short time reaction at a high temperature above the boiling point melts all raw materials, a rapid and strong Mylard reaction occurs, and thus, seasoned roast beef with a different flavor than conventional seasoning can be produced. Was completed.

Accordingly, it is an object of the present invention to provide a method for producing a strong seasoning of roast beef flavor.

In order to achieve such an object, according to the present invention; Provided is a method for preparing seasoning, characterized in that the reaction mixture consisting of sugars, nucleic acids, sulfur-containing substances, monosodium glutamate, purified tallow, succinic acid is added to the extruder and reacted at a high temperature of 150 to 180 ℃ for 20 to 40 seconds. do.

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

As the amino acid source, acid hydrolyzed skim soybean HVP or brewed soy sauce rich in vegetable protein may be used in the form of a dry powder having a water content of 5 to 6% by weight. After adding the reaction mixture corresponding to 40 to 80 parts by weight based on 100 parts by weight of the amino acid source described above, the water content of the entire mixture is adjusted to 4 to 5% by weight.

The reaction mixture added at this time is manufactured as follows. 4-11 wt% sugar, 5-15 wt% sulfur containing material, 55-70 wt% monosodium glutamate, 4-8 wt% nucleic acid, 2-8 wt% refined tallow, 0.01- After preparing to contain 3% by weight of succinic acid so that the moisture content of 3 to 5% by weight.

In the present invention, the sugar is selected from the group consisting of glucose, xylose, fructose syrup (protose) and ribose, and the sulfur-containing substance is preferably selected from the group consisting of cystine and methionine. As the nucleic acid, inosine monophosphate and guanine monophosphate can be used.

The reaction mixture may be used by further adding 0.01 to 2% by weight of amino acids such as glycine and alanine or thiamine.

The reaction is carried out using an extruder for 20-40 seconds at 4-6 bar, 150-180 ° C. When the reaction occurs at a high temperature above the melting point, the amino acid and sugar appear in the liquid phase, and the reaction surface area is increased by rapid mixing, and the Maillard reaction occurs rapidly, resulting in strong roast beef flavor with pyrolysis.

At this time, the reaction product is extruded through the die of the extruder in the form of paste strands, rapidly dried and cooled. At this time, the extruded high fluidity paste may be put into a container or a mold having a certain shape and size to be commercialized into a seasoning of a certain standard. Alternatively, after sufficiently cooling and pulverizing through a preliminary crusher, the crusher is crushed through a crusher equipped with a 1 mm mesh, thereby obtaining a fluid brown seasoning powder having a strong roast beef flavor that can be used for soup or soup.

The present invention will be described in more detail by the following examples. These examples are provided to aid the understanding of the present invention, but the scope of the present invention is not limited thereto.

Example 1

After preparing the reaction mixture of the composition below 5% by weight of water, and added to an extruder having a twin screw, the reaction was carried out for 30 seconds at a barrel temperature of 150 ~ 180 ℃, rotation speed of 180 rpm, and the brown seasoning in the past state Prepared.

Defatted soybean hydrolyzate powder (105 ℃, hydrolyzed for 18 hours) 4060 g Fructose syrup 57 g Cystine 29 g Methionine 27 g Succinic acid 34 g Refined Uji 64 g Monosodium glutamate 287 g Nucleic acid 62 g

At this time, the extruded paste generates a lot of water vapor and rapidly quenchs and solidifies quickly. Therefore, the paste is extruded to a thickness of 5 mm or less in a rectangular aluminum mold immediately after extrusion so that it can be easily crushed in a subsequent process. Cooled. When the seasoning contained in the mold was cooled to room temperature, it was first pulverized through a pulverizer and secondly crushed to pass 200 mesh using a hammer mill to obtain a fine free flowing brown powder.

Example 2

20 g of glycine was further added to the reaction mixture of Example 1, except that it was carried out in the same manner as in Example 1 to obtain a seasoning in powder form.

Example 3

29 g of alanine was further added to the reaction mixture of Example 1, and brewed soy powder was used instead of acid hydrolyzed defatted soybean HVP, and the same as in Example 1, except that the seasoning prepared in Example 1 was used. A more seasoning in powder form was obtained, with a much less irritating taste.

In the method of the present invention, a seasoning is prepared by reacting the extruder at a high temperature of 150 ° C. to 180 ° C. for a short time, thereby obtaining a strong flavor of beef flavor.

Claims (6)

Preparation of seasonings characterized in that the reaction mixture consisting of sugars, nucleic acids, sulfur-containing substances, monosodium glutamate, purified beef, succinic acid and the amino acid source is added to the extruder for 20 to 40 seconds at a high temperature of 150 ~ 180 ℃ Way. The seasoning according to claim 1, wherein 40 to 80 parts by weight of the reaction mixture is added to 100 parts by weight of the amino acid source, and the reaction mixture is adjusted to 4 to 5% by weight of water. Manufacturing method. 3. The reaction mixture according to claim 2, wherein the reaction mixture is 4-11 wt% sugar, 4-8 wt% nucleic acid, 5-15 wt% sulfur containing material, 55-70 wt% monosodium glutamate, 2-8 wt% A method for preparing seasonings, characterized in that the water content is 3 to 5% by weight after mixing refined beef, 0.01 to 3% by weight of succinic acid. The method of claim 3, wherein the reaction mixture further comprises 0.01-2% by weight of amino acids or thiamine. The method for producing seasoning according to any one of claims 1 to 3, wherein the amino acid source is selected from the group consisting of acid hydrolyzed defatted soybean HVP and brewed soy sauce. The method for producing seasoning according to any one of claims 1 to 3, wherein the sugar is selected from the group consisting of glucose, fructose syrup and ribose.