KR20040017503A - Processing Method of Soy Sauce Having Meat-like Flavor from Acid-Hydrolyzed Vegetable Protein with Alkaline Treatment - Google Patents

Abstract

PURPOSE: Provided is a manufacturing method of soy sauce having the meat-like flavor from acid-hydrolyzed vegetable protein with alkaline treatment by thermal reaction. Therefore, the value added of the acid-hydrolyzed vegetable protein is increased. CONSTITUTION: In a manufacturing method of soy sauce having the meat-like flavor from acid-hydrolyzed vegetable protein with alkaline treatment as a raw material, it comprises the steps of: mixing the raw material with 14.20% of fructose, 0.42% of methionine and 0.12% of cysteine; and heating the mixture in a stainless steel container at 130 deg.C for 32 minutes.

Description

Processing Method of Soy Sauce Having Meat-like Flavor from Acid-Hydrolyzed Vegetable Protein with Alkaline Treatment}

The present invention relates to a method for producing soy soy sauce having a roasted meat taste and aroma from acid-decomposed soy sauce prepared by a low hydrochloric acid alkali treatment method. Low hydrochloric acid with unique discomfort produced by alkali treatment, although it is economically good because it reduces the amount of 3-chloro-1,2-propanediol (MCPD) and can be manufactured in a short time. The present invention relates to a soybean soy sauce manufacturing method having a roasted meat taste and aroma, which has been improved in flavor through thermal reaction from an acid-decomposed soy sauce prepared by alkali treatment.

In general, soy sauce refers to raw materials containing protein and carbohydrates, such as empire (製 麴) or meju as the main raw material and fermented with saline solution and processed filtrate obtained by hydrolysis by enzymatic or acid decomposition method. Soy sauce is a seasoned food and occupies an important place in Korean food culture.

The manufacturing method of the conventional soy sauce varies depending on the type, the improved brewed soy sauce, acid-decomposed soy sauce, mixed soy sauce that is currently widely distributed in the industry are as follows.

First, the production method of the improved brewed soy sauce, as the first step is to mix the raw soybeans and roasted crushed wheat as raw materials and then put the spawn (균) in the imperial chamber to make soup. The soup taken out of the imperial chamber is mixed with brine with the adjusted salt concentration, stored at the proper temperature and fermented to make fermented soybeans. Then, the raw soy sauce extracted by compressing is heated and sterilized into a product.

Second, acid-decomposed soy sauce is made by hydrolyzing protein raw material with hydrochloric acid and then neutralizing it with sodium hydroxide or sodium carbonate, adding a certain concentration of brine, and then deodorizing and decolorizing the product.

Third, mixed soy sauce has a variety of manufacturing methods, such as a method of directly mixing brewed soy sauce and acid-decomposed soy sauce, or a method of preparing by adding fermented soy sauce to fermented and aged.

On the other hand, acid-decomposed soy sauce can be manufactured in a short time by shortening the production time and process, etc., because it is superior in terms of economics due to the cost-saving effect and sold at a lower price than brewed soy sauce, has been widely used in most restaurants and homes. However, recently, 3-chloro-1,2-propanediol, which is defined as an undesired food pollutant by humans due to acid decomposition, has recently been produced. Although the amount of 1,2-propanediol is reduced, it is not used as a single product due to the peculiar discomfort of alkali treatment and is used in the form of mixing (mixed soy sauce) with brewing soy sauce.

The present invention has been made to solve the above problems, the acid-decomposed soy sauce prepared by the low hydrochloric acid alkali treatment method by removing the unpleasant characteristic peculiar to the alkali treatment through the heating reaction with subsidiary materials and at the same time baked beans The purpose of the present invention is to provide a soy sauce manufacturing method with roasted meat flavor and flavor so as to increase the added value by making soy sauce.

1 is a manufacturing process chart of a method for producing soy soy sauce with meat flavor and aroma baked from acid-decomposed soy sauce prepared by the low hydrochloric acid alkali treatment of the present invention.

The above object is, according to the present invention, in a soybean soy sauce manufacturing method having a roasted meat taste and aroma as a raw material of acid-decomposed soy sauce prepared by a low hydrochloric acid alkali treatment method, adding a subsidiary material to improve the sensory flavor of the raw material And the resultant is achieved by a method for producing soy soy sauce having a roasted meat flavor and aroma comprising the step of heating the resultant mixture.

Hereinafter, referring to the accompanying drawings, a detailed description will be made of a method for preparing soy sauce with roasted meat flavor and aroma from acid-decomposed soy sauce prepared by the low hydrochloric acid alkali treatment method of the present invention. 1 is a manufacturing process chart of a soybean soy sauce manufacturing method having meat flavor and aroma baked from acid-decomposed soy sauce prepared by the low hydrochloric acid alkali treatment method of the present invention.

The present invention comprises the step (M2) of adding a subsidiary material to induce the heat-reacting flavor compound to the raw material using acid-decomposed soy sauce (M1) prepared by the low hydrochloric acid alkali treatment method, and the blend in a stainless container The step (M3) of the heating reaction by the optimum temperature and time, and then the step of cooling and sterilizing the product (M4).

In the step (M2) of adding the subsidiary material to the raw material M1, the optimum addition amount set by the reaction surface analysis method is followed. That is, 14.20% fructose, 0.42% methionine and 0.12% cysteine are added to the weight of the raw material. At this time, the added subsidiary materials are used as precursors of the reactants to remove the discomfort and enhance the flavor during the next heating reaction step.

The heating reaction step (M3) includes the step of heating the blend for 32 minutes at a heating temperature of 130 ℃ in a stainless container safe to a certain pressure. At this time, the flavor component of the compound becomes strong during the heating reaction, and a plurality of thermal reaction flavor compounds are generated by the heating reaction of the added subsidiary materials. Among the thermally reactive flavor compounds produced in the blend by thermal reaction, in particular, 3-methylthiopropanal, 3-acetylthiophene, 2-acetylthiophene, 2-acylthiophene, 2-propionylthiophene is produced in large quantities, and the compounds enhance the smell of roasted potatoes, roasted meat, etc. of the formulation.

As described above, the method for preparing soy sauce with roasted meat taste and flavor from acid-decomposed soy sauce prepared by the low hydrochloric acid alkali treatment of the present invention removes unpleasant characteristics peculiar to alkali treatment and at the same time roasts acid-decomposed soy sauce that has not been used as a single product. By converting into soy sauce with flavor and re-creating it as a high value-added product, it maximizes economic effect and availability.

Soy soy sauce manufacturing method has a meat taste and flavor baked from acid-decomposed soy sauce prepared by the low hydrochloric acid alkali treatment method can be produced in a short time by the shortening of the production time and process, etc., excellent in terms of economics due to cost reduction effect Acid-decomposed soy sauce with low hydrochloric acid treatment, which had been sold at a lower price than brewed soy sauce, and removed the discomfort specific to alkaline treatment of soy sauce, and converted to soy soy sauce with roasted meat flavor and aroma. By re-creating soy sauce as a high value-added product, it is an invention that can maximize economic effect and availability.

Claims (1)

In the manufacturing method of soy soy sauce with roast meat taste and aroma (meat-like flavor) using the acid-decomposed soy sauce prepared by the low hydrochloric acid alkali treatment method, In order to induce the heat-reacting flavor compound to the raw material by adding a raw material of fructose 14.20%, methionine 0.42%, cysteine 0.12% to the weight of the raw material, Roasting soy sauce with a meat flavor and flavor roasted from acid-decomposed soy sauce prepared by a low hydrochloric acid alkali treatment method comprising the step of heating the mixture at 130 ° C for 32 minutes in a stainless container.