Bonito extract with enhanced flavor and umami taste and method for producing same

Abstract

The present application relates to a method for producing a bonito extract by low-temperature reduced pressure extraction of bonito flakes, to a bonito extract produced by low-temperature reduced pressure extraction and having reduced unpleasant odor and bitterness and increased flavor and umami, to a method for producing a tuna extract including a processing step of mixing and sterilizing the bonito extract and seasoning ingredients, and to a tuna extract.

Description

[Technical field]

[0001] The present application relates to a method for producing a bonito extract by low-temperature reduced pressure extraction of bonito flakes, to a bonito extract produced by low-temperature reduced pressure extraction and having reduced unpleasant odor and bitterness and increased flavor and umami, to a method for producing a tuna extract including a processing step of mixing and sterilizing the bonito extract and seasoning ingredients, and to a tuna extract. [Background technology]

[0002] The present application relates to a bonito extract having enhanced flavor and umami and a method for producing the same, and specifically, to a bonito extract having reduced off-flavor and bitterness and enhanced flavor and umami, which is obtained by subjecting dried bonito flakes to low-temperature, reduced-pressure extraction.

[0003] Conventional hot water extraction methods used to produce dried bonito extracts are carried out at high temperatures for long periods of time in order to extract as many flavor components as possible from dried bonito. This has the problem that not only the main flavor of dried bonito is extracted, but also bitterness, fishy odors, unpleasant odors, and persistent odors (Patent Document 1).

[0004] In addition, when producing seasoning ingredients using bonito extract produced with hot water, there is no choice but to use chemical additives (MSG, IMP, GMP, etc.) to mask bitterness and unpleasant odors, which creates the problem of having to produce seasoning ingredients with a strong umami flavor.

[0005] Therefore, in order to solve such technical difficulties, the inventors changed the extraction method for producing a bonito extract, and confirmed that it was possible to produce a bonito extract with reduced unpleasant odor and bitterness and enhanced flavor and umami, which led to the completion of the present application. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Korean Patent No. 10-1788616 Summary of the Invention [Problem to be solved by the invention]

[0007] The present application provides a bonito extract having enhanced flavor and umami taste and a method for producing the same. [Means for solving the problem]

[0008] An object of the present application is to provide a method for producing a bonito extract by extracting bonito flakes at low temperature under reduced pressure.

[0009] Another object of the present application is to provide a bonito extract produced by low-temperature reduced pressure extraction, which has reduced off-odor and bitterness and enhanced flavor and umami.

[0010] Furthermore, the present application aims to provide a method for producing a tuna extract with enhanced flavor and umami, which includes a processing step of mixing and sterilizing a bonito extract extracted at low temperature and reduced pressure and a seasoning ingredient.

[0011] Yet another object of the present application relates to a tuna extract with enhanced flavor and umami taste, including a bonito extract extracted by low-temperature reduced pressure. Effect of the Invention

[0012] The bonito extract produced by the low-temperature reduced pressure extraction of the present application has the effect of reducing unpleasant odors and bitterness, increasing flavor and umami, and being excellent in sensory characteristics. In addition, compared to the conventional hot water extraction method, the bitterness, fishy odor, and unpleasant odor can be reduced, so there is an advantage that a sauce composition can be produced without using chemical additives to mask them. [Brief description of the drawings]

[0013] [Figure 1] FIG. 1 is a process diagram for producing a bonito extract containing dried bonito flakes and dried kelp. [Diagram 2] FIG. 1 is a diagram showing the manufacturing process of tuna extract. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0014] These will be described in detail below. Note that each description and embodiment disclosed in this application also applies to other descriptions and embodiments. In other words, all combinations of various elements disclosed in this application are included in this application. In addition, this application is not limited to the following specific description.

[0015] Furthermore, throughout this specification, many papers and patent documents are referenced and cited, the disclosure contents of which are incorporated herein by reference in their entirety, in order to more clearly explain the state of the art to which this application pertains and the contents of this application.

[0016] One aspect of the present application provides a method for producing a bonito extract by extracting bonito flakes at low temperature under reduced pressure.

[0017] In the present application, the term "bonito extract" refers to an extract extracted from dried bonito, that is, from processed bonito products such as sliced ​​dried bonito and flakes.

[0018] The dried bonito refers to a food material obtained by smoking and drying bonito, or a food material obtained by steaming bonito, followed by smoking, fermenting and drying, but is not limited thereto.

[0019] Any commercially available dried bonito flakes may be used, and there is no particular limitation on the production method.

[0020] In the present application, the term "extract" refers to a liquid component obtained by immersing a target substance in various solvents and then extracting it at room temperature, low temperature or heated conditions for a predetermined time, a solid component obtained by removing the solvent from the liquid component, etc. In addition to the above-mentioned resultant, the term is interpreted as including all of the dilution liquid, concentrate, crude product, refined product, etc. of the resultant.

[0021] The extract in the present application means a bonito extract. The bonito extract is obtained by extraction with water or various organic solvents. The solvent used here may be any solvent that can obtain a bonito extract, specifically water, a polar solvent, or a non-polar solvent, more specifically water, a lower alcohol having 1 to 6 carbon atoms (methanol, ethanol, propanol, butanol, etc.), or a mixed solvent thereof, preferably water, but not limited to these.

[0022] The method for obtaining the extract may be any method that can obtain a bonito extract, and specific examples include a cold immersion extraction method in which the bonito flakes are immersed in the solvent and extracted at room temperature, a heat extraction method in which the bonito flakes are heated to 40 to 100°C and extracted, an ultrasonic extraction method in which ultrasonic waves are added to extract, and a reflux extraction method using a reflux condenser.

[0023] In one embodiment of the present application, the bonito extract may be produced by low-temperature reduced pressure extraction.

[0024] As a specific example of the present application, the temperature condition of the low-temperature reduced pressure extraction may be 45 to 55°C, the reduced pressure condition may be 150 to 250 mbar, more specifically 200 mbar, and the time condition may be extraction for 35 to 50 minutes.

[0025] In one embodiment of the present application, it was confirmed that the low-temperature reduced pressure extraction method reduces the off-odor related components 2-butanone, 2-ethylpyridine, 2,6-dimethylpyrazine, and eugenol, and reduces the bitterness related amino acid components valine, isoleucine, and leucine, compared to the hot water extraction method. Therefore, it was confirmed that the low-temperature reduced pressure extraction reduces the off-odor and bitterness of the bonito extract, has an excellent effect on the aroma, taste, and umami, and is suitable for producing a bonito extract.

[0026] In another example of the present application, the flavor components and sensory properties of the bonito extract at each temperature and each time under reduced pressure conditions were compared to confirm the optimal temperature and time conditions.

[0027] Specifically, it was confirmed that a bonito extract extracted under reduced pressure conditions (150-250 mbar) at a temperature of 45-55°C maintained its flavor components while increasing its umami taste, and also demonstrated excellent sensory evaluation results.

[0028] Furthermore, in the bonito extract extracted for 35 to 50 minutes under reduced pressure and low temperature conditions, the umami taste components increased, and the sensory evaluation results showed an increase in aroma, taste, and umami, and a decrease in bitterness, confirming that this was the optimal time condition.

[0029] In one embodiment of the present application, the bonito extract includes a concentrate, a filtrate, a fraction, a dried product, a pulverized product, etc., which are prepared by a conventional additional process such as concentration, filtration, fractionation, drying, and grinding after extraction. Here, the "concentrate" refers to a substance obtained by removing a solvent from a chemical substance to increase the concentration of a main solid component, the "filtrate" refers to a substance obtained by a method of separating a mixture of liquid and solid based on particle size difference, the "fraction" refers to a result obtained by a fractionation method of separating a specific component or a specific group from a mixture containing various components, the "dried product" refers to a result obtained by a method of removing water from a substance containing a small amount of water, and the "pulverized product" refers to a result obtained by a method of applying force to solid particles to crush them into small particles or to break them down. Here, the concentrate, filtrate, fraction, dried product, pulverized product, etc. are obtained by a conventional method for obtaining the result, and are not particularly limited.

[0030] Another aspect of the present application provides a bonito extract produced by low-temperature reduced pressure extraction, which has reduced off-flavors and bitterness and increased flavor and umami taste.

[0031] The bonito extract of the present application contains, but is not limited to, phenol or 2,6-dimethoxy, which are flavor components.

[0032] Among the flavor components, the content of phenol components is 10,000 to 20,000 ppm / L, 15,000 to 20,000 ppm / L, 17,000 to 19,500 ppm / L, or 18,000 to 19,000 ppm / L, but is not limited thereto.

[0033] Among the flavor components, the content of 2,6-dimethoxy is 1100 to 2000 ppm / L, 1200 to 18000 ppm / L, or 1300 to 16000 ppm / L, but is not limited thereto.

[0034] The bonito extract of the present application contains, but is not limited to, the umami amino acids aspartic acid and glutamic acid.

[0035] The content of aspartic acid, which is the umami amino acid, is 24 to 40 mg / L, 28 to 35 mg / L, or 30 to 34 mg / L, but is not limited to these.

[0036] The content of glutamic acid, which is the umami amino acid, is 33 to 50 mg / L, 35 to 45 mg / L, or 39 to 43 mg / L, but is not limited thereto.

[0037] The bonito extract of the present application may be reduced in off-flavor compounds and bitter amino acids.

[0038] The off-flavor compound is at least one selected from 2-butanone, 2-ethylpyridine, 2,6-dimethylpyrazine, and eugenol, but is not limited thereto.

[0039] The bitter amino acid is at least one selected from valine, isoleucine, and leucine, but is not limited thereto.

[0040] In addition, the tuna extract including the bonito extract produced by the low-temperature reduced pressure extraction method of the present application maintains its flavor components, and the flavor components are phenol or 2,6-dimethoxy, but are not limited to these.

[0041] Yet another aspect of the present application provides a method for producing a tuna extract having enhanced flavor and umami, comprising a processing step of mixing and sterilizing the bonito extract produced by the low-temperature reduced pressure extraction method and a seasoning component.

[0042] The "tuna extract" refers to a sauce composition containing bonito extract, and the mixing or sterilization processing step may be any mixing or sterilization method commonly used in the art, and is not particularly limited as long as it is capable of producing tuna extract containing bonito extract by the production method.

[0043] Yet another aspect of the present application provides a tuna extract having enhanced flavor and umami, comprising a bonito extract extracted at low temperature and reduced pressure, and at least one selected from a seasoning component, refined salt, and oligosaccharides.

[0044] One specific example of the present application may be a tuna extract with enhanced flavor and umami, which contains a bonito extract extracted at low temperature and reduced pressure, and at least one selected from kelp, ginger, garlic, refined salt, and oligosaccharides.

[0045] In the present application, the "seasoning ingredient" refers to any ingredient contained in a seasoning sauce using a bonito extract, except for chemical additives such as MSG, IMP, and GMP.

[0046] In one embodiment of the present application, the seasoning ingredient may be any one selected from kelp, ginger, and garlic, and may be an extract or concentrate thereof, but is not limited thereto.

[0047] As a specific example of the present application, the seasoning component is 0.5 to 5% by weight, 1 to 3% by weight, or 1.2 to 2.6% by weight based on the total weight of the tuna extract, but is not limited thereto.

[0048] As a specific example of the present application, the seasoning ingredients, kelp:ginger:garlic, are in a ratio of 0.5-3:0.05-1.5:0.05-1.5, but the present invention is not limited thereto.

[0049] By producing a tuna extract containing seasoning components in the above range, a tuna extract with excellent organoleptic properties can be produced.

[0050] The tuna extract of the present application includes at least one selected from fermented extract, apple extract, refined salt, and oligosaccharide, but is not limited thereto.

[0051] The oligosaccharide is a sugar bonded to fructose, galactose, glucose, etc., and includes, but is not limited to, fructooligosaccharide, isomaltooligosaccharide, etc.

[0052] The tuna extract further includes, but is not limited to, tuna ripening liquid or bonito extract.

[0053] In the present application, as a specific example, the tuna extract contains, relative to the total weight of the tuna extract, bonito extract in an amount of 50-70 wt%, 55-65 wt%, or 57-63 wt%, fermentation extract (TasteNrich, TNR) in an amount of 1-5 wt%, or 2-3 wt%, apple extract in an amount of 0.1-3 wt%, or 0.5-1.5 wt%, refined salt in an amount of 10-20 wt%, 15-19 wt%, or 17-18.5 wt%, and isomaltooligosaccharide in an amount of 5-10 wt%, or 7-9 wt%, but is not limited thereto. The fermentation extract is a fermentation product produced in the fermentation process of a microorganism, and contains at least one component selected from nucleic acids, amino acids, organic acids, and sugars, but is not limited thereto.

[0054] The tuna extract further contains tuna ripening liquid, tuna stewing liquid, or bonito extract in an amount of 0.1 to 5% by weight or 1 to 3% by weight based on the total weight of the tuna extract, but is not limited thereto.

[0055] By producing a tuna extract containing the above ranges, it is possible to produce a tuna extract that is excellent in terms of organoleptic properties.

[0056] As described above in the present application, it has been confirmed in one example of the present application that a bonito extract extracted at low temperature and reduced pressure has excellent sensory properties due to a reduction in off-odor-related components and a reduction in bitterness-related amino acids or an increase in umami-related amino acids, and the maintenance of flavor components.

[0057] Furthermore, the inclusion of a bonito extract produced by the low-temperature reduced pressure extraction method reduces bitterness, fishy odor, and unpleasant odor compared to a bonito extract produced by a conventional hot water extraction method, and therefore has the advantage that a seasoning material can be produced without using chemical additives to mask these odors.

[0058] Yet another aspect of the present application provides a food composition comprising a low-temperature vacuum extracted bonito extract as described above.

[0059] In this application, the term "food" refers to any food in the usual sense, such as sauces, retort foods, meat, sausages, bread, chocolate, candies, snacks, confectionery, pizza, ramen and other noodles, gums, dairy products including ice cream, various soups, soft drinks, tea, energy drinks, alcoholic beverages, vitamin complexes, functional foods, health foods, and the like.

[0060] The food of the present application can be produced by a method commonly used in the art, and can be produced by adding raw materials and ingredients commonly added in the art.

[0061] Furthermore, the food composition may be in any dosage form that is acceptable as a food.

[0062] Yet another aspect of the present application provides the use of the bonito extract produced by the low-temperature vacuum extraction method for producing a food composition.

[0063] In one embodiment of the present application, the food composition is a sauce or a tuna extract, but is not limited thereto.

[0064] The terms used here are as described above. EXAMPLES

[0065] The present application will be described in more detail below with reference to examples. However, these examples are merely preferred embodiments illustrating the present application, and the present application is not limited thereto. Note that technical matters not described in this specification are fully understood and easily implemented by a skilled engineer in the technical field of the present application or a similar technical field. EXAMPLES

[0066] Manufacturing method of tuna extract The bonito extract and the tuna extract containing it were manufactured by the following method. Of the materials used in the experiment, the dried bonito flakes, dried kelp, refined salt, isomaltooligosaccharide, ginger extract, garlic extract, and fermented extract (TasteNrich, TNR) were commercially available products, and the tuna ripening liquid was supplied by a company (Honey Bee).

[0067] Example 1-1. Production of bonito extract In order to produce a bonito extract under the low-temperature reduced pressure conditions of the present application, dried bonito flakes (5%) and dried kelp (0.5%) were extracted (30-50 minutes) and filtered at low temperature (60°C or less) and reduced pressure conditions (150-250 mbar) to produce a bonito extract, and the optimal extraction conditions for bonito were confirmed through experimental examples.

[0068] Experimental Example 1: Confirmation of the optimal extraction method for producing bonito extract In order to confirm the optimal extraction conditions for a bonito extract that reduces the unpleasant odor and bitterness of bonito flakes, a comparison was made between the conventional hot water extraction method and the low-temperature reduced pressure extraction method of the present application.

[0069] Specifically, to produce bonito extract, bonito flakes and kelp were placed in water, and to investigate the optimal conditions for extraction, a comparative experiment was set up between reduced pressure extraction, which involves low temperature (below 60°C) and reduced pressure (150-250 mbar) conditions with no evaporation, and hot water extraction (90°C), which is the commonly used condition.

[0070] Specifically, extraction was performed under reduced pressure (200 mbar) at 50°C for 60 minutes, and extraction using hot water (a conventional extraction method) at 90°C for 60 minutes to produce a bonito extract.

[0071] As described above, the obtained extract was filtered, and then the main flavor components, taste components, and sensory preference were analyzed. As a result, it was confirmed that the bonito extract extracted at low temperature under reduced pressure had reduced odor-related components (2-butanone, 2-ethylpyridine, 2,6-dimethylpyrazine, eugenol) among the main flavor components, and reduced bitterness-related components (Val, Ile, Leu) among the taste components. In the sensory test, it was confirmed that the bonito extract extracted by the low-temperature under reduced pressure extraction process has excellent effects on the flavor, taste, and umami of bonito.

[0072] [Table 1]

[0073] As shown in Table 1, it was confirmed that the use of low-temperature reduced pressure extraction reduced the levels of off-odor components, 2-butanone, 2-ethylpyridine, 2,6-dimethylpyrazine, and eugenol, as well as the bitterness-related amino acid components, Val, Ile, and Leu, compared to the hot water extraction method.

[0074] Therefore, it was confirmed that the low-temperature reduced pressure extraction of the present application reduces the unpleasant odor and bitterness of the bonito extract and provides excellent aroma, taste and umami, making it suitable for producing bonito extract.

[0075] In addition, the content of flavor compounds when using hot water extraction method and low-temperature reduced pressure extraction method is compared as follows.

[0076] [Table 2]

[0077] That is, among the compounds, 2-butanone, 2-ethylpyridine, 2,6-dimethylpyrazine, and eugenol, which were reduced by low-temperature reduced pressure extraction, are compounds that have grassy, ​​chemical, and woody odors in addition to the flavor characteristics of dried bonito. Therefore, it was confirmed that the low-temperature reduced pressure extraction process has an effect of reducing unpleasant odors.

[0078] In addition, the phenol compounds that increased with low-temperature, reduced-pressure extraction, namely 2-methylphenol, 3-methylphenol, and guaiacol (2-methoxyphenol), have the description of roasted fish, which is the flavor characteristic of bonito flakes, confirming the flavor enhancement effect of low-temperature, reduced-pressure extraction.

[0079] Experimental Example 2: Confirmation of the optimum extraction temperature in the production of bonito extract In order to investigate the effect of enhancing the main aroma and umami flavor under various temperature conditions during the production of bonito extract by reduced pressure extraction, comparative experiments were conducted under the same reduced pressure conditions but different temperature conditions (30℃, 40℃, 50℃, 60℃).

[0080] The bonito extract was extracted for 60 minutes under reduced pressure (200 mbar) at various temperatures (30°C, 40°C, 50°C, 60°C), filtered, and then the main flavor and taste components were analyzed.

[0081] The analysis of flavor components was carried out by extracting the aroma components from the samples (solid phase microextraction: SPME), then identifying the compounds using GC-MS (Gas Chromatography-Mass Spectrometry), and confirming their qualitative analysis.

[0082] In addition, sensory evaluation was conducted by 10 expert researchers.

[0083] As a result, as shown in Table 3, in the bonito extract extracted at 50°C, the pattern of the main flavor components of bonito (phenol, 2,6-dimethoxy) was maintained without any loss, and it was confirmed that the content of umami-related amino acids (Asp, Glu) increased at temperatures of 50°C and 60°C.

[0084] The sensory test results showed that the extract extracted at 30°C had the lowest sensory test scores and did not contain high amounts of flavor components.

[0085] In addition, sensory testing showed that the extract extracted at 40°C had a sour taste, while the bonito extract extracted at 60°C had a strong flavor but a fishy smell, so the bonito extract extracted at 50°C was evaluated as having the best bonito flavor and taste.

[0086] [Table 3]

[0087] These results confirmed that at the reduced pressure and low temperature of 50°C, the aroma of the bonito extract was maintained and the umami flavor was increased, and the sensory evaluation results were also excellent.

[0088] Experimental Example 3. Confirmation of optimal time conditions for the production of bonito extract In order to investigate the effect of enhancing the main flavor and reducing bitterness under various time conditions during the production of bonito extract by reduced pressure extraction, a comparative experiment was conducted under reduced pressure and low temperature (200 mbar, 50°C) conditions for the effect of various extraction times (30 min, 40 min, 60 min).

[0089] The bonito extract was extracted and filtered at reduced pressure (200 mbar) at an extraction temperature of 50°C for 30, 40, and 60 minutes, respectively, and then analyzed for taste components and sensory evaluation.

[0090] As a result, it was confirmed that the bonito extract extracted for 60 minutes had the highest content of umami-related amino acids (Asp, Glu), but also had an increase in bitter-related compounds.The extract extracted for 30 minutes had the lowest content of flavor-related compounds and also had low sensory test scores.

[0091] In contrast, it was confirmed that the bonito extract extracted for 40 minutes had reduced odors and umami components, and the sensory characteristics were also evaluated to be excellent in terms of the bonito aroma, taste, and umami.

[0092] [Table 4]

[0093] These results indicate that the bonito extract extracted for 40 minutes under reduced pressure and low temperature conditions had an increased umami flavor and flavor components, and the sensory evaluation results also showed an increase in aroma, taste, and umami flavor, and a decrease in bitterness, confirming that this was the optimal time condition.

[0094] Example 1-2. Production of tuna extract The bonito extract (60%) produced in Example 1-1 was mixed with natural seasoning ingredients such as kelp extract (1%), ginger extract (0.3%), and garlic extract (0.3%), and sterilized (90 degrees, 10 minutes) to produce tuna extract.

[0095] Experimental Example 4. Confirmation of the optimal blend ratio of raw and secondary ingredients in the production of tuna extract As described above, the bonito extract extracted under reduced pressure at low temperature was mixed with seasoning ingredients and sterilized to produce a tuna extract.

[0096] In order to determine the optimal blending ratio of bonito extract and raw materials in the above processing step, various amounts of seasoning ingredients (kelp extract, ginger extract, garlic extract), refined salt, isomaltooligosaccharide, and other raw materials were added and processed into Production Examples 1 to 4, and then the sensory properties were compared.

[0097] [Table 5]

[0098] As shown in Table 5, among Production Examples 1 to 4, Production Example 2 had the highest overall sensory evaluation score, and was confirmed to have excellent bonito flavor and umami, and to have the least fishy odor and bitterness.

[0099] From the above description, a person skilled in the art to which the present application pertains will understand that the present application can be implemented in other specific forms without changing its technical ideas or essential features. It should be understood that the above examples are merely illustrative and not limiting. This application should be interpreted as including all modifications or alterations derived from the meaning and scope of the claims and their equivalent concepts, rather than the specification.

Claims

1. The method includes the step of extracting dried bonito flakes at low temperature under reduced pressure, The low-temperature reduced pressure extraction is carried out under temperature conditions of 45 to 55° C. and pressure conditions of 150 to 250 mbar for 35 to 50 minutes.

2. The method for producing a bonito extract according to claim 1, wherein the bonito extract has reduced unpleasant odor and bitterness and increased flavor and umami.

3. A bonito extract produced by low-temperature reduced pressure extraction has reduced unpleasant odors and bitterness and enhanced flavor and umami.

4. The bonito extract according to claim 3, wherein the bonito extract contains phenol or 2,6-dimethoxy, which is a flavor component.

5. The bonito extract according to claim 4, wherein the content of phenolic components among the flavor components is 10,000 to 20,000 ppm / L and the content of 2,6-dimethoxy is 1,100 to 2,000 ppm / L.

6. The bonito extract according to claim 3, wherein the bonito extract contains aspartic acid or glutamic acid, which are umami amino acids.

7. The bonito extract according to claim 6, wherein the content of the umami amino acid aspartic acid is 24 to 40 mg / L and the content of glutamic acid is 33 to 50 mg / L.

8. The bonito extract according to claim 3, wherein the bonito extract is reduced in at least one selected from the group consisting of off-flavor compounds 2-butanone, 2-ethylpyridine, 2,6-dimethylpyrazine, and eugenol.

9. The bonito extract according to claim 3, wherein the bonito extract is reduced in at least one of the bitter amino acids valine, isoleucine, or leucine.

10. A method for producing a tuna extract having enhanced flavor and umami, comprising a processing step of mixing and sterilizing the bonito extract produced by the method according to claim 1 and a seasoning component.

11. The method for producing a tuna extract according to claim 10, wherein the seasoning component is at least one selected from kelp, ginger, and garlic.

12. The tuna extract has enhanced flavor and umami, and contains a bonito extract extracted at low temperature under reduced pressure, and at least one selected from kelp, ginger, garlic, refined salt, and oligosaccharides.

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