KR20030028089A - Reaction flavors and method of preparing the same from snow crab by-products - Google Patents

Abstract

PURPOSE: A method of preparing a reaction flavor by enzymatically hydrolyzing a piece of small fragments of snow crab meat as a by-product of a snow crab processing process, concentrating and then reacting a precursor material is provided which reduces production cost and avoids environmental pollution. CONSTITUTION: A by-product generated by processing a snow crab is subjected to enzymatic hydrolysis at 40 to 70deg.C for 2 to 6hr using Flavourzyme or Alcalse(Novo Nordisk Korea Ltd.) as a commercially available enzyme, the obtained hydrolysate is filtered and concentrated and reacted with precursor material selected from sugar, amino acid, hexane, thiamin, furaneol(Firmenich Co.) and a mixture thereof. The enzymatic hydrolysis is performed under the hydrolysis condition of a ratio of 2.0 to 6.0% by weight of and enzyme/substrate.

Description

Reaction flavoring agent using red sea crab processed by-products and preparation method thereof {REACTION FLAVORS AND METHOD OF PREPARING THE SAME FROM SNOW CRAB BY-PRODUCTS}

The present invention relates to a method for preparing a reaction flavor from red sea crab processed by-products. More specifically, the present invention relates to a method for preparing a reaction flavoring agent consisting of enzymatic hydrolysis, concentration and reaction of a crab meat flake, which is a by-product of a crab, and a reaction flavoring agent prepared thereby. .

In the food industry that increases the value of food and pursues profits, most processed foods use only a part of raw materials as raw materials, thereby generating many processing by-products. The environmental pollution caused by these by-products is severe, and there is an additional cost for processing the by-products. Recently, research for using processed by-products in food or feedstock has been classified as a very important research field in food science.

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. However, unlike the recent flavors, in the new field of flavoring process (process flavor) using a method such as heating, acid hydrolysis, oxidation reaction, autolysis, enzyme reaction, fermentation, etc. Much research is being done on the agent. In particular, there is an increasing demand for food ingredients or reaction flavors prepared from foods through heat treatment based on the Maillard reaction.

Since these reaction flavors are based on the Maillard reaction, they basically require amino acids and reducing sugars as flavoring precursors. Therefore, high protein content in processed by-products can be a material of sufficient 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 conducted 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 HVP produced by acid hydrolysis, Therefore, since it does not need to be neutralized as in the case of acid hydrolysis in order to remove it separately after the reaction, cost can be reduced and it is very easy to develop a reaction flavoring agent that requires amino acids.

Currently, practical standards for such reactive flavoring agents are not established in Korea, but generally, the production of reactive flavoring agents is not very different from the cooking conditions of foods. It is classified as "generally recognized as safe" (GRAS) and its stability is guaranteed.

Snow crab, also called red snow crab or red snow crab, is a favorite food for many people because of the manufacturing of processed foods such as taste meat, gradang and its unique flavor and aroma. However, the red crab is about 15% used in processed foods and the rest is discarded as processed by-products, so research on reuse is very important. Red crab processed by-products are used as raw materials for the production of chitin and chitosan, which are recently in demand as functional food materials, but they contain many flavors and high value-added ingredients such as astaxanthin after chitin and chitosan extraction. It is reported.

The present inventors study to prepare a reaction flavoring agent by hydrolyzing a red crab processed by-product containing many flavor components as a raw material of natural flavor by selecting an appropriate protease, and reacting the obtained hydrolyzate with various precursors. As a result, the present invention was completed.

SUMMARY OF THE INVENTION An object of the present invention is to provide a method for preparing a reaction flavor from red sea crab processed byproducts, which enzymatically hydrolyzes red crab processed byproducts, specifically crab meat debris, optionally concentrates and filters, Consists of reacting with the substance.

According to one preferred variant of the present invention, there is provided a method for preparing a reaction flavoring agent by spray drying the obtained hydrolyzate or concentrate thereof without reacting with a precursor.

It is a further object of the present invention to provide a reaction flavoring agent, especially a fishery reaction flavoring agent or a meaty reaction flavoring agent, prepared from a red crab processed by-product.

Red crab by-products mean by-products generated during the processing of red crabs, specifically crab meat flakes. Crab meat flakes of red crab have sufficient conditions for making hydrolysates using Flavorzyme or Alcalase, which are commercially available enzymes with a crude protein content of about 58% (by dry weight). .

In the present invention, the reaction conditions of flavozyme or alcalase were determined using the reaction surface analysis method, and the optimum conditions were hydrolysis temperature of 40-70 ° C., preferably 50-52 ° C. The reaction time is 2 hours to 6 hours, preferably 4 hours 40 minutes to 5 hours, and the enzyme / substrate ratio is 2.0 to 6.0%, preferably 3.8 to 4.0%. Since the reaction conditions are optimal conditions for achieving particularly preferable effects of the present invention, it can be understood that the hydrolysis under conditions slightly outside the above range does not depart from the scope of the present invention.

In general, the factors affecting the hydrolysis can be considered pH, reaction temperature, reaction time, substrate concentration, the amount of enzyme to the substrate. It is preferable not to adjust the pH in consideration of environmentally friendly conditions. The pH of crab flakes was in the range of 7.0 to 7.2, and the flavozyme had a pH range of 5.0 to 7.0 for optimal reaction. PH is 7.0 for the removal of bitterness to prevent the bitter taste of the hydrolyzate of the, and the optimum reaction pH of the alcalase is known as 6.5 ~ 8.5, in the present invention to adjust the pH of the crab meat flakes separately It can be used for a hydrolysis reaction without this. On the other hand, the substrate concentration can be determined at the maximum concentration that can be efficiently stirred.

The enzyme / substrate ratio is not particularly limited, but may be determined in a range capable of achieving the highest degree of hydrolysis (DH) at the above preferred reaction temperature and reaction time, specifically, in the range of 2.0 to 6.0%, preferably 3.8 to 4.0%. Can be.

Various proteolytic enzymes used for the hydrolysis of crabmeat crumbs of the present invention can be used, but are preferably flavozyme or alcalase, more preferably the optimum reaction temperature is low and its titer Uses a high flavozyme.

According to the present invention, in the case of flavozyme, the DH value in the above preferred hydrolysis conditions tends to peak at 180 minutes and then decreases thereafter. Also, alcalase has the activity of endopeptidase and flavozyme has the activity of exopeptidase and endopeptidase. The removal effect of the bitter peptide by a colorant can also be expected.

On the other hand, since the optimal reaction temperature of the alkaline reaction is generally 60 ℃, not only is higher than the flavozyme having an optimum reaction temperature of about 50 ℃ but also the optimum temperature range is narrower than the flavozyme.

Using flavozyme not only produces a debittering effect near the sample's own pH of 7.0, but also fungal protease, such as flavozyme, is more efficient at higher DH values and large scale reactions. It is known.

After the hydrolysis is completed, the enzyme is inactivated by heating at a temperature of 70 to 95 ° C., preferably 75 to 85 ° C. for 5 to 30 minutes, preferably 10 to 15 minutes, and then cooled and filtered. Although filtration of a hydrolyzate is performed as needed, it discovered that it is preferable to use it as it is, without filtering. When the filtrate obtained by filtration was used, the tendency of the odor exhibited by the reaction flavor obtained was almost similar to that of the non-filtrate, but the strength and abundance of the fragrance was less than that of the non-filtrate. In addition, the use of non-filtrates is advantageous to provide an environmentally friendly method by preventing the hydrolysis solids from being separated and discarded by filtration.

The hydrolyzate obtained by enzymatic hydrolysis of crabmeat shavings is preferably concentrated. The concentration method and the concentration conditions are not particularly limited, but in general, when concentrated at about 100 ℃ under normal pressure can be expected to produce aroma by heating during the concentration process. In order to remove fishy fish contained in the hydrolyzate, it may be preferable to concentrate under reduced pressure at low temperature. The hydrolyzate is concentrated to a concentration of about 30 ° Brix and stored frozen.

As described above, this concentrated hydrolyzate may be used as a flavourant, either by itself or directly by spray drying, but may be reacted with various precursors to provide a richer and more varied flavor.

Precursors for the preparation of reactive flavors include glucose (fructose, fructose, ribose, xylose, galactose, arabinose, maltose and sucrose), and amino acids (lysine, methionine, glycine and proline). , Cysteine, cystine, leucine, phenylalanine), nucleic acids (5'-IMP, 5'-GMP), thiamine, furaneol and the like can be used.

According to the method of the present invention, the hydrolyzate is reacted with a suitable precursor, for example glucose, 5'-IMP, 5'-GMP, to obtain aquatic reactive flavors, or for example xylose, cysteine, thiamine May be reacted with to obtain a meat-like reaction flavor.

The optimum condition for preference for seafood-like reaction flavor is 65-95 ° C., preferably 65-85 ° C., for example about 72.7 ° C., reaction time 1.5-2.5 hours, eg For example about 2.02 hours, glucose 0.5-4.0%, preferably 0.5-1.5%, for example about 0.61%, 5'-IMP 0.5-3.5%, preferably 0.5-2.0%, for example about 1.09% , 5'-GMP 1.0 to 3.0%, preferably 1.0 to 2.5%, for example about 1.50%, the optimum condition of the palatability of meat response flavor is 80 to 100 ℃, preferably 80 to 90 ℃, For example about 86.3 ° C., reaction time 3 to 5 hours, preferably 3 to 4 hours, for example about 3.54 hours, xylose 2.0 to 5.0%, preferably 3.0 to 4.0%, for example about 3.52% Cysteine 0.5 to 3.0%, preferably 0.5 to 1.0%, for example about 0.73%, thiamine 1.5 to 4.0%, preferably 1.5 to 2.0%, eg For example, about 1.80%.

In the present invention, the free amino acid composition of the crab meat before hydrolysis, the hydrolyzate obtained by hydrolysis, the aquatic reaction flavoring agent and the meaty reaction flavoring agent obtained by reaction with a precursor is confirmed as a result of protein hydrolysis. The concentration of amino acids increased significantly, and especially Glu, known as an amino acid that gives umami taste (a taste at taste receptors for MSG (monosodium glutamate)), was found to increase about 10-fold through hydrolysis.

In addition, protein hydrolysis increases the concentration of volatile aromatic components. Most of the aldehydes such as 2-methylbutanal and 3-methylbutanal increase more than 10, especially 15 times, in the hydrolyzate. It can increase by more than 50 times, especially 80 times. It was confirmed that the aquatic reaction flavoring agent and the meaty reaction flavoring agent produce heterocyclic compounds such as furan, pyrazine, thiazole, pyrroline and the like produced by the conventional Maillard reaction through the reaction according to the present invention.

Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited thereto.

In an embodiment, Flavorzyme ^TM (Novo Nordisk Korea Ltd.) and endopeptidase titers with exopeptidase and endopeptidase titers for proteolytic hydrolysis of crab meat shavings Alcalase) (Novo Nordisk Korea Ltd.) was purchased and used.

The 5'-inosine monophosphate (5'-IMP), 5'-guonosine monophosphate (5'-GMP), glucose, xylose, cystine and thiamine used as precursors were obtained from Taekyung Agricultural Co., Ltd. Furaneol was purchased from Firmenich Co., (Castet, France). D-ribose, D-galactose, D-arabinose, D-fractose, D-maltose, L-cysteine, L-lysine, L-methionine, L-proline, L-glycine, L-leucine, L-phenylalanine Was purchased from Sigma Chemical Co., (St. Louis, Mo., USA) and used.

Crude protein, crude fat and crude ash of crab meat were quantified according to AOAC method, and moisture was quantified using Infrared Moisture Determination Balance (Kett. FD-230, Tokyo, Japan), and salt was mohr's method. It was quantified using the chlorine (Cl) determination method.

Example 1

(1) Enzymatic Degradation of Crab Flakes

Frozen crab meat was thawed by standing overnight at refrigeration temperature (4 ℃). The thawed crab meat was ground finely in a mixer (Table Mixer, Kenwood Ltd., Havant Hants, England) and placed in a 100 mL jacketed beaker and warmed at 50 ° C. for 30 minutes. Measure the pH of crabmeat crumbs using a pH meter (Inolab pH level 2, WTW, Germany), add a certain amount of proteolytic enzymes at 50 ° C for 0, 30, 60, 90, 120 and 150 minutes. The hydrolyzate was obtained by hydrolysis at intervals of 180 minutes, 210 minutes, and 240 minutes, respectively, and the degree of hydrolysis thereof was measured.

(2) concentration of hydrolyzate

The hydrolyzate obtained in step (1) was heated at 80 ° C. for 10 minutes to inactivate the enzyme. The hydrolyzate was used as it was without filtration after cooling. If necessary, the filtrate obtained by filtration with filter paper (Whatman No 40) or optionally filtered may be used as a hydrolyzate. The hydrolyzate was concentrated using a Buchi Rotavapor (Switzerland) under reduced pressure to a concentration of 30 ° Brix at 40 ° C. The hydrolyzate was then frozen and stored immediately after cooling at room temperature to develop the reaction flavoring agent. Used as a sample for.

(3) the reaction of hydrolysates with precursors

In the step (2), the hydrolyzed and concentrated hydrolyzate was placed in a PTFE-lined screw cap test tube, mixed with the reaction flavor precursor, and reacted at 75 ° C. and 100 ° C. for 1, 2 and 4 hours. .

The precursors used were glucose (glucose, fructose, ribose, xylose, galactose, arabinose, maltose, sucrose), amino acids (lysine, methionine, glycine, proline, cysteine, cystine, leucine, phenylalanine), nucleic acids ( 5'-IMP, 5'-GMP), thiamine, furaneol.

Reaction flavors were obtained from hydrolysates and sugar mixtures, hydrolysates and sugars, mixtures of amino acids and nucleic acids, and hydrolysates and sugars, amino acids, nucleic acids and thiamines, and furaneols, respectively.

Comparative Example 1

The hydrolyzate obtained as in Example 1 was reacted with various sugar components as precursors at 100 ° C. for 1 hour, and the obtained material was sensory tested.

In the reaction with hexasaccharides such as glucose, galactose, and maltose, mainly squid roast, mild odor, and fishy smell were observed.In reaction with pentose, such as ribose, xylose, arabinose, strong tan and roast Smells such as squid and weak sweetness. Disaccharides such as sucrose and lactose did not show significant differences in odors and hydrolysates such as salty and fishy smells.

Example 2

According to the procedure described in Example 1, a 30 ° Brix hydrolyzate was obtained and reacted with a sugar component (3%) selected from glucose, arabinose, ribose and xylose at 100 ° C. for 1 hour to obtain a reaction flavoring agent. Obtained.

As a result of sensory evaluation, the degree of preference showed that the hydrolyzate heated without precursors was the highest, and that the hydrolyzate of crab meat itself was valuable as a flavoring agent.

Example 3

Obtain a 30 ° Brix hydrolyzate as in Example 2, which was selected from glucose or xylose sugar component (5%), cysteine, methionine or proline amino acid (5%), furaneol, thiamine, 5 ' -Reaction flavor was prepared by reacting with various combinations with other ingredients (5%) selected from -GMP, 5'-IMP and sensory tests.

As a result, there was a meat smell from cysteine and cystine, and especially the reactants reacted with xylose, cysteine and thiamin showed strong roasting, meat smell, and sweetness.

The reaction of 5'-IMP and 5'-GMP with hydrolyzate showed a strong smell of crab boiled and dried shrimp. In particular, when reacted with glucose, the smell of roasted and dried squid and dried shrimp was strong.

[Examples 4 to 8: Preparation of aquatic product reaction flavoring agent and sensory test]

30 ° Brix hydrolyzate was obtained as in Example 2 and reacted with glucose, 5′-GMP, 5′-IMP at the reaction conditions and ratios shown in Table 1 below to obtain a reaction flavoring agent, and the sensory test The results are shown in Table 1.

The sensory test was conducted on a panel consisting of eight males and four females and trained to express odor intensity. The preference degree is 9 points (very good (9 points), good (7 points), normal (5). Points), dislike (3 points), very dislike (1 point), and the odor intensity was expressed as the average score of each panel by displaying the intensity felt by using a bar of 15 cm.

Example Reaction temperature (℃) Response time (hr) Glucose (%) 5'-IMP (%) 5'-GMP (%) Symbol Odor characteristics Odor intensity 4 72.7 2.02 0.61 1.09 1.50 6.1 - - 5 77.5 2.23 1.22 1.10 0.85 - Seasoned crab 10.3 6 85.8 2.24 3.69 0.76 2.51 - Dry squid 10.4 7 76.5 1.63 1.39 3.21 0.52 - Dry shrimp 11.6 8 89.9 2.38 3.62 3.31 3.21 - fish 8.3

[Examples 9-13: Preparation and sensory test of meat response flavoring agent]

A 30 ° Brix hydrolyzate was obtained as in Example 2, which was reacted with xylose, cysteine, thiamine at the reaction conditions and ratios shown in Table 2 to obtain a reaction flavoring agent, and a sensory test was carried out. It shows in Table 2.

The sensory test was conducted on a panel consisting of 7 males and 5 females and trained to express odor intensity. The preference degree is 9 points (very good (9 points), good (7 points), normal (5). Points), dislike (3 points), very dislike (1 point), and the odor intensity was expressed as the average score of each panel by displaying the intensity felt by using a bar of 15 cm.

Example Reaction temperature (℃) Response time (hr) Xylose (%) Cysteine (%) Thiamine (%) Symbol Odor characteristics Odor intensity 9 86.3 3.5 3.5 0.7 1.8 4.9 - - 10 88.0 4.0 4.1 0.8 3.7 - beef 10.4 11 86.7 3.8 4.1 0.5 3.2 - Beef stew 10.5 12 89.0 4.4 4.3 1.5 2.0 - tuna 8.8 13 95.8 4.1 2.4 2.9 2.8 - boiled egg 9.2

Example 14

The free amino acid composition of the crab meat shavings, crab meat shaving hydrolyzate, the hydrolyzate obtained by the reaction of the hydrolyzate with the precursor and the meaty flavoring agent are analyzed and are shown in Table 3 below.

amino acid Crab flakes Hydrolyzate Aquatic Reaction Flavoring Agent Meat Reaction Flavoring Agent mg / 100g % mg / 100g % mg / 100g % mg / 100g % Ala 48.27 8.41 146.28 4.90 209.06 5.21 211.57 5.14 Arg 144.69 25.22 328.37 10.99 435.72 10.86 387.96 9.42 Asn 0.77 0.13 117.65 3.94 127.05 3.17 145.33 3.53 Asp 3.46 0.60 61.97 2.07 78.88 1.97 590.95 14.35 Cys 0.14 0.02 0.84 0.03 4.41 0.11 18.33 0.44 Cys2 ^a 0.20 0.04 22.34 0.75 22.15 0.55 2.37 0.06 Gln 15.92 0.39 268.14 3.11 317.58 2.06 370.47 1.01 Glu 13.7 2.39 175.33 5.87 234.91 5.85 328.78 7.98 Gly 135.94 23.70 173.86 5.82 214.99 5.36 164.81 4.00 His 3.34 0.58 117.42 3.93 147.62 3.68 112.76 2.74 Ile 82.02 14.30 185.07 6.20 287.77 7.17 300.41 7.29 Leu 17.48 3.05 242.37 8.11 350.26 8.73 340.13 8.26 Lys 21.15 3.69 216.92 7.26 260.05 6.48 191.51 4.65 Met 14.19 2.47 94.29 3.16 126.68 3.16 117.01 2.84 Phe 20.52 3.58 207.15 6.94 296.83 7.40 222.69 5.41 Pro 25.56 4.46 54.98 1.84 97.28 2.42 70.92 1.72 Ser 3.48 0.61 153.99 5.16 192.26 4.79 182.36 4.43 Thr 2.25 0.39 230.87 7.73 325.99 8.12 198.16 4.81 Trp 3.94 0.69 60.29 2.02 77.12 1.92 47.41 1.15 Tyr 15.56 2.71 115.29 3.86 150.93 3.76 175.34 4.26 Val 14.85 2.59 188.89 6.32 290.55 7.24 268.52 6.52 Total 573.72 100 2986.96 100 4013.17 100 4119.02 100 ^a Cystine

In Table 3, the crabmeat crumb is 0.57g, the crabmeat crumb hydrolyzate is 3.0g, the aquatic product reaction flavoring agent 4.0g, the meat reaction flavoring agent contains about 4.1g of free amino acid, protein It can be seen that many free amino acids were generated through hydrolysis. In particular, Ala and Arg, known as taste-active components of red crabs, can be seen to be increased by 3 and 2.3 times, respectively.

Ummami (umami) flavored amino acids are known as Glu, Met, Ser, Ala and sweeter amino acids are known as Thr, Gly, Ser, Pro. The hydrolysis of crab meat was increased 102 times, Ser 44 times, Gln 16.7 times, Glu 12.8 times, Met 6.6 times, Pro 2.2 times, Gly 1.3 times.

Protein hydrolysis of crab flakes showed a significant increase in free amino acids and amino acids associated with taste components also increased significantly.

Example 15

The fragrance components of the crabmeat shavings, crabmeal shavings hydrolyzate, the hydrolyzate obtained by the reaction of the hydrolyzate with the precursor and the meaty flavoring agent were analyzed and the results are shown in Table 4 below.

The volatile components of each sample were extracted, identified by GC / MS, and quantified using vacuum simultaneous steam distillation and solvent extraction (V-SDE). In Table 4, * is "tentively identified", RI is "retention index", tr is "trace" and nd is "not detected". , ce means "co-elution".

number Compound name RI Concentration (ppb) Crab flakes Hydrolyzate Aquatic Reaction Flavoring Agent Meat Reaction Flavoring Agent Aldehydes One 3-methyl butanal 662 13.51 216.51 132.55 1301.61 2 2-methyl butanal 671 14.03 242.52 194.69 1303.73 3 (E) -2-pentenal 761 1.85 tr nd nd 4 (Z) -2-pentenal 770 5.39 6.92 nd nd 5 Hexanal 804 6.70 6.76 nd nd 6 (Z) -4-heptenal 903 ce ce ce ce 7 Benzaldehyde 956 3.72 26.09 24.99 5.97 8 (E, E) -2,4-heptadienal 1010 3.12 nd nd nd 9 2-ethyl-1-hexanal * 1031 3.21 nd 2.55 nd 10 Phenylacetaldehyde 1042 tr 37.51 tr 192.00 11 Nonanal 1104 2.54 2.41 3.52 nd 12 2-phenylpropenal 1153 nd 15.50 12.45 nd 13 5-methyl-2-phenyl-2-hexenal * 1486 nd nd 7.00 11.89 14 Hexadecanal 1816 nd nd nd 49.15 Alcohols 15 1-penten-3-ol 687 13.76 ce nd nd 16 3-heptanol (IS) 902 58.32 58.32 58.32 58.32 17 (5, Z) -1,5-octadien-3-ol * 975 8.69 6.18 nd nd 18 1-octen-3-ol 981 4.43 3.66 tr nd 19 9-octadecen-1-ol 1878 nd nd nd 2.83 20 1,15-pentadecanediol 1916 nd nd nd 4.11 Ketones 21 3-methyl-2-pentanone * 705 11.77 nd nd nd 22 2,3-pentanedione 706 nd nd nd ce 23 2-heptanone 893 tr tr tr nd 24 2-nonanone 1092 nd ce nd nd 25 (E, Z) 3,5-octadien-2-one 1093 1.78 tr 4.02 nd 26 6-methyl heptanone 1192 nd nd ce nd 27 2-dodecanone 1193 nd tr nd nd

number Compound name RI Concentration (ppb) Crab flakes Hydrolyzate Aquatic Reaction Flavoring Agent Meat Reaction Flavoring Agent Sulfur-containing compounds 28 Dimethyl disulfide 744 nd tr nd nd 29 2-pentanethiol 816 nd nd nd 19.59 30 2-methyl-3-furanthiol 866 nd nd nd 51.03 31 3- (methylthio) propanal 908 nd 6.17 4.26 ce 32 2-furanmethanthiol 914 nd nd nd ce 33 Dimethyl trisulfide 962 nd 6.33 28.37 nd 34 2-methyl tetrahydrothiophen-3-one * 985 nd nd nd 6.17 35 2-[(methylthio) methyl] furan 1003 nd nd nd 10.02 36 2-acetyl thiazole 1017 nd nd nd 11.70 37 3-methylthiophene-2-aldehyde * 1118 nd nd nd 4.70 38 Methy-2-methyl-3-furyl disulfide * 1168 nd nd nd 4.10 39 5- (2-chloroethyl) -4-methyl thiazole * 1247 nd nd nd 5.30 40 4-methyl-5-thiazole ethanol * 1279 nd nd nd 4.54 41 Bis [2-methyl-3-furyl] disulfide 1522 nd nd nd 25.67 42 Bis [2-methyl-4,5-dihydro-3-furyl] disulfide * 1614 nd nd nd 8.82 Pyrazines 43 Pyrazine 736 nd nd nd 13.96 44 2-methyl pyrazine 821 nd nd tr 24.19 45 2,6-dimethyl pyrazine 909 nd 3.28 14.15 ce 46 2-ethyl-3,5-dimethyl pyrazine 1077 nd nd 3.74 nd 47 3-ethyl-2,5-dimethyl pyrazine 1084 nd nd 3.23 nd 48 2,5-dimethyl-3- (3-methylbuthyl) pyrazine * 1312 nd nd 1.95 3.00 49 1- (2-pyrazinyl) -1-ethanol * 1332 nd nd 1.97 nd Aromatic compounds 50 Methyl benzene 765 2.86 nd nd nd 51 Ethyl benzene 855 tr nd nd nd 52 1,4-dimethyl benzene 865 tr tr tr nd 53 1,2,4-trimethyl benzene 989 tr tr tr nd 54 1-ethyl-2-methyl benzene * 1016 tr nd nd nd 55 1-methyl-2- (1-methylethyl) benzene * 1021 tr tr nd nd 56 2.4-bis (1,1-dimethylethyl) phenol 1512 1.06 1.80 1.53 nd

number Compound name RI Concentration (ppb) Crab flakes Hydrolyzate Aquatic Reaction Flavoring Agent Meat Reaction Flavoring Agent Furans 57 2-ethyl furan 703 ce ce ce nd 58 2,3-dihydro-4-methylfuran * 748 nd 6.64 nd nd 59 Dihydro-2-methyl-3 (2H) -furanone * 811 nd nd nd 10.38 60 2,5-diethyl furan 891 nd nd tr 5.61 61 2-acetyl furan 915 nd nd nd ce 62 pentyl furan 991 nd nd nd 5.38 63 3-phenyl furan 1217 nd nd nd 6.61 Miscellaneous 64 3-methyl-1,4-heptadiene * 812 4.57 nd nd nd 65 2-acetyl-1-pyrroline ce ce ce ce ce 66 1-decene 990 6.78 8.26 9.39 nd 67 l-Limonene 1024 9.23 nd nd tr 68 Undecane 1100 2.22 2.68 3.89 nd 69 1-dodecene 1191 8.75 11.10 10.18 nd 70 dodecane 1200 2.72 3.88 4.29 nd 71 Tridecane 1300 0.78 1.06 2.15 nd 72 (3E, 5Z) 1,3,5-undecatriene 1362 nd tr tr nd 73 1-tetradecene 1391 7.92 10.84 10.09 nd 74 tetradecane 1400 1.22 1.85 4.74 nd 75 pentadecane 1500 nd nd 2.22 nd 76 1-hexadecene 1591 5.17 8.01 7.69 nd 77 hexadecane 1600 0.62 1.02 1.39 nd 78 2,6,10,14-tetramethyl pentadecane 1704 4.60 5.35 16.78 10.78 79 1-octadecene 1791 2.48 4.79 4.64 nd 80 1,13-tetradecadiene 1814 nd 2.69 nd nd 81 Butyl phthalate * 1959 nd nd nd 2.73 82 1-eicosene 1993 0.99 2.58 2.02 2.79

As can be seen in Tables 4a to 4c, the reaction flavoring agent obtained according to the present invention can be seen that it has a significantly different scent component composition from the crab meat, the raw material. Specifically, it is as follows.

The aldehydes clearly identified in each sample were 10 from crab meat flakes, 10 from crab meat hydrolysates, 7 from aquatic reactive flavors and 6 from meat reactive flavors. Among these aldehydes, 3-methyl butanal and 2-methyl butanal were found in all samples, about 16-fold and 17-fold increase in hydrolysates, respectively, and 96-fold and 93-fold, respectively, in meat-flavored flavoring agents. Seemed.

(E) -2-pentenal, (Z) -2-pentenal and hexanal were detected in crab meat and hydrolyzate, but not in reaction flavoring agents. These straight-chain alkanals and alkenals are known to be derived from fatty acidization. In the general component analysis of crabmeat flakes, the crude fat of crabmeat flakes is 1.78%, so it is thought that these compounds are derived from fatty acidization.

In addition, benzaldehyde with nut, refreshing almond and fruit flavors showed 7-fold and 6.7-fold increase in hydrolyzate and aquatic reaction flavor than crabmeat.

Alcohols and ketones were clearly identified four and six, respectively. In alcohols, 1-pentenol, (5, Z) -1,5-octadiene-3-ol, and 1-octen-3-ol were present in crab meat and hydrolyzate, but aquatic reaction flavors and meat reaction flavors In my life it did not exist.

Ketones were also contained in amounts that could not be quantified except 3-methylpentanone and (E, Z) -3,5-octadien-2-one. Therefore, alcohols and ketones are not expected to contribute significantly to the flavors of aquatic and meat reactive flavors.

Nine sulfur-containing compounds were clearly identified. In particular, meat-flavored 2-methyl-3-furanthol was not detected in other samples but was detected at a concentration of 51.03 ppb in meat response flavoring agents. This compound is known to be produced by thermal decomposition of thiamin or by Maillard reaction between ribose and cysteine. It is believed that the precursors thiamine and cysteine used in the present invention contributed to the production of this compound.

In addition, sulfur-containing compounds derived from cysteine and thiamine, such as 2-furan methane thiol and bis [2-methyl-3-furyl] disulfide, have also been found in meat-based reaction flavoring agents.

3- (methylthio) propanal, which smells of soy sauce and baked potatoes, was not detected in crab flakes but was found in all samples by AEDA.

Dimethyl disulfide and dimethyl trisulfide were found to be present in traces and 6.33 ppb, respectively. They are found in allium, such as onions and garlic, and are also found in dairy products, causing off-flavors.

Pyrazines were clearly identified in 5 species, but 2,5-dimethylpyrazine was not detected in crab meat crumbs, but the concentrations of hydrolyzate, aquatic and other meat flavors increased significantly. This 2,5-dimethylpyrazine is known to exist in the hydrolyzate in the largest concentration among pyrazines. These pyrazines have also been reported to contribute to the characteristic odor of red crabs.

Five kinds of aromatic compounds were identified with certainty, the concentrations of which were mostly traces, and were found to be decomposed accordingly through hydrolysis and reaction with precursors.

The furan species clearly identified five species. Most were not detected in crab meat and hydrolyzate, but most were found in meat-flavored flavoring agents. In particular, 2-ethylfuran and 2-pentylfuran are known to contribute to the taste of tan, sweet, bitter and cooked meat.

In addition, 2-acetyl-1-pyrroline (2-AP) was identified. 2-AP was identified through AEDA, although mass spectrum could not be identified on GC / MS.

And 1-dekene, undekene, 1-dodekene, tridecane, 1-tetradekene, pentadecane, 1-hexadekene, hexadecane, 1-octadecene, 1,13-tetradecadiene, 1-icene, etc. Many of the same alkanes and alkenes have been identified. These compounds are present in crabmeat crumbs or hydrolysates, but are mostly undetectable in meat-based flavoring agents.

According to the present invention, it is possible to prepare reaction flavors of various flavors useful in the food industry and food safety from the red crab processed by-products. By using the method of the present invention, since the waste crab processed by-products are used as raw materials, the manufacturing cost is low and environmental pollution can be avoided.

Claims (12)

Method for preparing a reaction flavoring agent from the processed red sea crab by the following steps: (1) Degradation of enzyme-substrate ratio of 2.0-6.0% of red crab processed by-products using flavozyme or alcalase at a temperature of 40-70 ° C. for 2-6 hours. Enzymatic hydrolysis under conditions, (2) the obtained hydrolyzate is optionally filtered and concentrated, (3) A method for producing a reaction flavoring agent comprising reacting with a precursor selected from sugars, amino acids, nucleic acids, thiamines, furaniols or mixtures thereof. Method for preparing a reaction flavoring agent from the processed red sea crab by the following steps: (1) Degradation of enzyme-substrate ratio of 2.0-6.0% of red crab processed by-products using flavozyme or alcalase at a temperature of 40-70 ° C. for 2-6 hours. Enzymatic hydrolysis under conditions, (2) the obtained hydrolyzate is optionally filtered and concentrated, (3) A method for producing a reaction flavoring agent comprising spray drying. The production method according to claim 1 or 2, wherein the hydrolysis condition is a temperature of 50 to 52 DEG C, a reaction time of 4 hours 40 minutes to 5 hours, and an enzyme / substrate ratio of 3.8 to 4.0%. The method of claim 1 wherein the precursor is a sugar (glucose, fructose, ribose, xylose, galactose, arabinose, maltose, sucrose), amino acids (lysine, methionine, glycine, proline, cysteine, cystine, leucine, phenylalanine ), Nucleic acid (5'-IMP, 5'-GMP), thiamine, mapuraneol, or a mixture thereof. 2. The process according to claim 1, wherein the hydrolyzate is reacted with glucose, 5'-IMP, 5'-GMP to obtain an aquatic reactive flavoring agent. The hydrolyzate of claim 5 is reacted with 0.5-4.0% glucose, 0.5-3.5% 5'-IMP, 0.5-3.5% 5'-GMP at a temperature of 65-95 ° C. for 1.5-2.5 hours. A process for producing a marine product reaction flavoring agent. The process according to claim 1, wherein the hydrolyzate is reacted with xylose, cysteine, thiamine to obtain a meat-like reaction flavor. 8. A meaty reaction flavor according to claim 7, wherein the hydrolyzate is reacted with 2.0 to 5.0% xylose, 0.5 to 3.0% cysteine, and 1.5 to 4.0% thiamine at a temperature of 80 to 100 ° C. for 3 to 5 hours. A process for producing an agent. A reaction flavor obtained according to the method of claim 1. A reaction flavor obtained according to the method of claim 2. Aquatic reaction flavoring agent obtained according to the method according to claim 5 or 6. A meaty reaction flavor obtained according to the method according to claim 7.