KR910004350B1 - Process making of seasonings - Google Patents

Abstract

Fresh pig bone or chicken bone is cut, soaked in water, removed its blood at 60 deg.C for 30 min. and drained. The obtd. bone and water is put into iron pot, mixed with 0.2-2.0% E.D.T.A., 0.5% garlic, 0.3% ginger, 1.0% onion and 3.0% welsh onion, extracted at 100 deg.C for 4hrs. and strained through 40 mesch sieve to obtain the extract. The obtd. extract is concentrated to brix 25% and emulsifyed with 5% beef tallow and 0.3% sugar ester at 3000 rpm for 30 min. The concentrate is mixed with 15% edible salt and 15% mono sodium glutamate to obtain the final product. The process has a good efficiency of extraction in a short time.

Description

Manufacturing method of extract seasoning

The present invention can significantly reduce the extraction time to 1/6 of the conventional method as well as to improve the quality of the product by extracting after administering the chelating agent with water in order to increase the extraction efficiency of the extract in the preparation of extract seasonings The present invention relates to a method for producing an efficient extract seasoning.

Conventional methods for producing extract seasonings include (1) methods of hot water extraction (2) methods of steam (3) methods of using enzymes (4) methods of using acids (5) methods of using alkalis, etc. Can be.

In general industrial scale, the extraction time is shortened and the method by pressurization with relatively high extraction rate is common. These methods take a long time to extract and also have disadvantages of quality deterioration and energy waste due to excessive treatment.

With the development of dietary life, the food service industry is on the rise and the improvement of kitchen space is in progress to promote the hygiene and space efficiency of the restaurant. Therefore, the method of extracting for a long time using briquette etc. which is a conventional heat source is becoming difficult. In order to solve this problem, a method of using enzymes, acids or alkalis has been devised as a method for lowering the extraction time and extraction temperature and increasing the extraction rate, but it is uneconomical as an industrial method.

It is therefore an object of the present invention to make seasonings which eliminate the disadvantages of this conventional process, ie obtain high yields in a short time.

Referring to the specific manufacturing method of the present invention.

Dip fresh cut pork or chicken bone into water and drain for 30 minutes at 60 ℃. Fill the cooked pork and chicken with blood and add water to the cooker, add 0.5% chelating agent (ethylene diamine tetraacetic acid) of pork and chicken raw material and perform extraction at 100 ° C for 4 hours. In addition to ethylene diamine tetraacetic acid (EDTA), chelating agents include citric acid, tartaric acid, polyphosphate, superphosphate, oxalic acid, glycine, cysteine and glutamic acid, among which ethylene diamine tetraacetic acid (EDTA) has the highest stability. .

After extraction, filter out 40Mesh and separate dust. The filtered solution is placed in a concentrator and concentrated for about 1 hour. After adding an appropriate amount of refined salt, it is sufficiently dissolved and stored in a refrigerator at about 5 ° C.

[Table 1] Extraction rate and rancidity by extraction time

As shown in the table above, the extraction rate was higher than that of 12 hours of no addition, and the extraction rate was higher than that of 48 hours of no addition of 4 hours.

In the case of rancidity, there was almost no difference in the acid value until the first 2 hours, but in the case of 4 hours when the extraction of fat was sufficient, the added value was slightly lower in the addition group, so the present inventors tried to utilize the antioxidant effect of the chelating agent. Is consistent with the intention of

The effect of the present invention is that the added value is increased to 0.77 after 24 hours of extraction without additives due to the drastic reduction of the extraction time, while the added value is higher than the extraction effect with only 4 hours of extraction and at the same time the acid value is completed at 0.53. You can get a very good product at.

The following examples are intended to illustrate the manufacturing method of the present invention in more detail, but are not limited to the present invention by the examples.

Example 1

[Step 1]

Cut 200g of fresh pork bone to a thickness of about 4cm using a shredder, add 3 liters of water, perform blood extraction for 30 minutes at 60 ℃, and drain.

[Step 2]

Into the steamer, add raw blood pork and 3 liters of water, add 1 g of ethylene diamine tetraacetic acid (E.D.T.A) together and perform hot water extraction at 100 ° C for 4 hours.

[Step 3]

After extraction, filter through 40 mesh to remove pork bones and other residues, and then recover the filtrate.

[Step 4]

The filtered solution is placed in a concentrator and concentrated for about 1 hour so that the solid content is about 25%.

[Step 5]

The concentrated solution was put in an emulsifier and emulsified at 300 rpm for about 30 minutes and then stored in the refrigerator at about 5 ° C.

Example 2

It is the same as that of Example 1 except using the golgol instead of pork.

Example 3

It is the same as that of Example 1 except having used the pork bone and the chicken bone in the same ratio.

Example 4

Chelating agent E.D.T. It is the same as that of Example 1 except adding the same amount of citric acid instead of A.

Example 5

In step 2 of Example 1, 1.0 g of garlic, 0.16 g of ginger, 2.0 g of onion, and 6.0 g of leek are added to remove the off-flavor of the pork bone and to reinforce the vegetable extract.

Example 6

In order to increase the preservation of the product in the concentrate prepared by the process of Example 1, 15% of the final product of the salt is added and M. S. G. (Mono Sodium) corresponding to 15% of the final product to enhance the taste Glutamic Acid) is added and dissolved well.

Example 7

In the extract made in Example 6, 5% of the final product of Uji and 0.3% of an emulsifier (Sugar Ester) is added and emulsified at 3000r.p.m. For 30 minutes in an emulsifier.

Claims (2)

A method of producing an extract seasoning, characterized in that hot water extraction is added after dipping fine pork (or pork and chicken) into 0.2-2.0% of ethylene diamine tetraacetic acid. The method of claim 1, wherein the garlic, ginger, onion, green onion is added 0.5, 0.3, 1.0, 3.0% of the amount of raw pork bone (or pork bone and chicken bone) during extraction.