KR20040060210A - Preparing method of seasoning having chicken flavor - Google Patents

Abstract

PURPOSE: A method of making the seasoning with chicken flavor by optimizing a composition ratio of raw material containing sugar, amino acid, chicken fat or the like and an extrusion condition is provided. It permits the production of the seasoning without the use of chicken within a short time. CONSTITUTION: About 15 to 50% by weight of sugar is mixed with 1 to 5% by weight of cystine or methionine, 1 to 5% by weight of alanine, 3 to 20% by weight of purified salt, 20 to 40% by weight of dextrin, 2 to 10% by weight of thiamine HCl, 1 to 10% by weight of chicken fat, 5 to 15% by weight of yeast extract, 5 to 15% by weight of acid hydrolysate, 1 to 10% by weight of monosodium glutamate, 1 to 10% by weight of onion powder and 0.1 to 2% by weight of black pepper powder. Then, the mixture is reacted for 10 to 60min at 110 to 150deg.C with a twin screw extruder of a screw speed of 150 to 250rpm. The sugar is selected from the group consisting of glucose, fructose and galactose.

Description

Preparation method of chicken flavor seasoning {PREPARING METHOD OF SEASONING HAVING CHICKEN FLAVOR}

TECHNICAL FIELD This invention relates to the manufacturing method of seasoning. Specifically, It is related with the manufacturing method of chicken flavor seasoning.

When the amino acid and the sugar are reacted at a high temperature, a seasoning having a reaction flavor can be produced through a mylar reaction.

It is common to obtain beef flavor seasonings by reacting amino acids, sugars, nucleic acids, thiamins, fats, etc. using such a mial reaction, but various and characteristic meat flavors can be obtained depending on the type of additives. Research is ongoing.

Related patents include a method of obtaining beef flavor by reacting cysteine, ribose and acid hydrolyzate (US Pat. No. 836,994), a method of obtaining beef flavor by adding taurine (UK Patent No. 1,148,449), and adding dihydrosulfide To obtain a beef flavor (US Patent No. 3,394,015) and the like.

In addition, the patent attempted to find a method for causing the production of hydrogen sulfide (H ₂ S) or carbonyl material, which is the main substance of chicken flavor, is a method of adding aldehydes after the reaction of thiamine and amino acids (US Pat. No. 3,394,015) ), A method of reacting vitamin C with cysteine (US Pat. No. 3,157,576), a method of reacting sulfur-containing amino acids with a reducing sugar followed by mixing chicken fat with HVP (European Patent No. 0,160,714), reacting cystine with xylose (Korean Patent No. 97-16894) and the like.

However, these methods, because it proceeds in the form of a liquid in the reaction tank, in order to use the powder after the concentration and drying process must be added and the reaction temperature is relatively low below 100 ℃ reaction time to express the desired flavor components There was a problem such as this can not be long.

In order to overcome this, a number of methods using extrusion have been tried, but mostly for producing beef flavor materials (Korean Patent Publication Nos. 92-8853 and 96-45079).

Accordingly, the present inventors have endeavored to obtain a good chicken flavor seasoning, by using an extrusion but by optimizing the combination of the extrusion conditions and the reaction precursor, it was possible to obtain a strong and excellent chicken flavor seasoning in a short time without using chicken .

Therefore, an object of the present invention is to provide a method for producing a strong seasoning of chicken flavor.

In order to achieve the above object, according to the present invention, 15-50% by weight, 1-5% by weight of cystine or methionine, 1-5% by weight of alanine, 3-20% by weight of purified salt, 20-40% by weight of dextrin, thiamine Hydrochloride (thiamineHCl) 2-10% by weight, chicken fat 1-10% by weight, yeast extract 5-15% by weight, acid hydrolyzate (HVP) 5-15% by weight, monosodium glutamate 1-10% by weight, onion powder 1 Method for producing a chicken flavor seasoning, characterized in that the reaction mixture consisting of -10% by weight, pepper powder 0.1-2% by weight is added to the extruder and reacted for 10-60 seconds at a temperature of 110-150 ℃ Chicken Flavor Seasoning is provided.

Hereinafter, the present invention will be described in more detail.

In the reaction mixture, glucose, fructose and galactose may be used as the sugar, and cystine or methionine which gives chicken flavor as sulfur-containing amino acid is used. To supplement the flavor, alanine is added, and dextrin is added as an excipient. In addition, since sugar and amino acids alone are insufficient to produce sufficient chicken flavor under short reaction time, yeast extract (DSM) and acid hydrolyzate (HVP) having high amino acid content are added. As the acid hydrolyzate (HVP), an acid hydrolyzate of skim soybean meal or wheat gluten may be used. Also added is thiamine hydrochloride, a sulfur-containing vitamin that produces meat aroma by high temperature reaction. In order to boost the chicken flavor, spices such as onion powder and pepper are added. Monosodium glutamate, refined salt and the like are added to improve the flavor of the whole seasoning. The purified salt is added to the reaction mixture, but is not substantially a component that participates in the reaction, and may optionally be added after extrusion.

The reaction mixture, by mixing in a specific ratio as described above to optimize the composition ratio, it is possible to obtain excellent chicken flavor.

As a reactor of the said reaction mixture, the extruder which is not a general reaction tank is used. By using an extruder in this way, the reaction by continuous mixing, pressurization, and heating can be advanced to produce a flavor substance in a short time.

As the extruder, it is preferable to use a twin screw extruder which has less restrictions on the type and amount of raw materials used as compared to a single screw extruder.

The reaction is optimally made by mixing the reaction mixture evenly, feeding the extruder and reacting at a temperature of 110-150 ° C. for 10-60 seconds. When the reaction temperature exceeds 150 ℃, the meat charcoal taste is stronger, if the reaction temperature is less than 110 ℃, the reaction does not proceed sufficiently to obtain the desired chicken flavor, 110-150 ℃ is preferred. In addition, if the reaction time exceeds 60 seconds or less than 10 seconds, it is difficult to extrude the reactants, so 10-60 seconds is preferred. At this time, the screw speed is preferably adjusted to 150-250rpm.

The extrudate so extruded is extruded through the die of the extruder in the form of paste strands and solidifies rapidly. This is allowed to stand at room temperature for a certain time to cool, but preferably sufficiently cooled in a dry room with low humidity. 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 in the form of seasoning of a certain standard. In addition, it may be powdered with a grinder or the like to obtain a strong brown flavored powder powder seasoning that can be used in soups and soups.

Hereinafter, the embodiments will be described in detail the present invention. However, these examples are only for illustrating the present invention and are not intended to limit the scope of the present invention.

(Example 1)

The reaction mixture of Table 1 was introduced into a Twin Twin-Screw Extruder JSW TEX 32FSST-24.5 BW-V (Japan), and reacted for 30 seconds at a screw rotation speed of 180 rpm at 135 ° C to prepare a brown seasoning in paste state. Produced.

Raw material name Compounding amount (g) glucose 100 Cystine 15 Alanine 15 Thiamine Hydrochloride 20 Yeast Extract 68 Monosodium glutamate 16 Refined salt 60 Chicken fat 10 dextrin 160 Acid Hydrolyzate (HVP) Powder of Skim Soybean Meal 40 Onion Powder 12 Pepper powder 1.2

The paste was spread evenly in a rectangular mold to a thickness of 5 mm or less and transferred to a low humidity dry chamber to cool sufficiently. After cooling, the mill was passed through a hammer mill to obtain a fine powder.

(Comparative Example 1)

A seasoning was prepared in the same manner as in Example 1 except that the extrusion temperature was 100 ° C.

(Example 2)

A seasoning was prepared in the same manner as in Example 1 except that the extrusion temperature was 110 ° C.

(Example 3)

A seasoning was prepared in the same manner as in Example 1 except that the extrusion temperature was 150 ° C.

(Comparative Example 2)

A seasoning was prepared in the same manner as in Example 1 except that the extrusion temperature was 160 ° C.

(Comparative Example 3)

A seasoning was prepared in the same manner as in Example 1 except that the extrusion temperature was 170 ° C.

(Test Example 1)

The raw materials prepared according to Examples 1 to 3 and Comparative Examples 2 and 3 were made into 0.7% aqueous solution, and 1 point (very weak) to 7 points (very strong) for chicken flavors was measured for 15 trained sensory evaluation personnel. Sensory evaluation was carried out using the 7-point evaluation method. The average is shown in Table 2 below.

division 7-point evaluation results Example 1 4.9 (Soft and Sweet Chicken Flavor) Example 2 4.7 (Soft Chicken Flavor) Example 3 4.6 (Soft and Sweet Chicken Flavor) Comparative Example 1 4.0 (feeling less advanced) Comparative Example 2 3.5 (strong smell of meat) Comparative Example 3 3.3 (strong smell of meat)

According to Table 2, when the extrusion temperature is adjusted to 110 ℃-150 ℃ it was found that the chicken flavor of the seasoning material is strong and excellent.

(Example 4)

Seasonings were prepared in the same manner as in Example 1 except that fructose was used instead of glucose.

(Example 5)

Seasonings were prepared in the same manner as in Example 1, except that methionine was used instead of cystine.

According to the present invention, by optimizing the raw material composition ratio and extrusion conditions such as sugar, amino acids, chicken fat, etc., seasonings having excellent chicken flavor can be prepared in a short time without using chicken.

Claims (4)

15-50% by weight, 1-5% by weight of cystine or methionine, 1-5% by weight of alanine, 3-20% by weight of purified salt, 20-40% by weight of dextrin, 2-10% by weight of thiamineHCl, chicken fat 1-10% by weight, 5-15% by weight yeast extract, 5-15% by weight of acid hydrolyzate (HVP), 1-10% by weight of monosodium glutamate, 1-10% by weight of onion powder, 0.1-2% by weight of pepper powder Method of producing a chicken flavor seasoning, characterized in that the reaction mixture consisting of reacting for 10-60 seconds to an extruder at a temperature of 110-150 ℃. The method of claim 1, Chicken sugar flavor seasoning, characterized in that the sugar is selected from the group consisting of glucose, fructose and galactose. The method of claim 1, The extruder is a twin-screw extruder, using a screw speed of 150-250rpm characterized in that the manufacturing method of chicken flavor seasonings. Chicken flavor seasoning prepared by the method according to any one of claims 1 to 3.