Method for producing gravy composition for retort food with improved aroma and flavor

Abstract

The present application relates to a method for producing a meat juice composition for retort foods with improved aroma components and flavor, which includes a pretreatment step (P) of meat raw materials, a pressurized hot water extraction step (S30) of extracting the meat raw materials pretreated in the pretreatment step (P) with pressurized hot water at a temperature of 90 to 130°C for 1 to 4 hours, and a centrifugation step (S40) of centrifuging the meat juice extracted in the pressurized hot water extraction step (S30) to separate meat residues and fat, and filtering the resulting mixture.

Description

[Technical Field]

[0001] The present application relates to a method for producing a gravy composition for retort foods. [Background technology]

[0002] One of the most important aspects of cooking is the gravy, which is the base of the flavor. Specifically, the flavor of food is determined by a complex sensory system that combines three elements: the smell, taste, and texture of the food in the mouth, and gravy provides the basic elements that determine this flavor. Gravy can be divided into various meat-based gravy such as beef, pork, and chicken; seafood-based gravy such as shrimp, squid, octopus, and shellfish; and vegetable-based gravy.

[0003] Meanwhile, retort foods generally refer to processed foods in which cooked food is sealed in a bag made of special packaging material that can withstand high temperatures and pressures, allowing it to be stored for long periods of time while shielded from air and light, and then pressure-sterilized at temperatures above 100°C. In today's busy society, retort products are popular with consumers due to their advantages: unlike frozen products, they can be distributed and stored at room temperature and are easy to cook and eat. There are a wide variety of retort products available, including curry, jjajang, hamburger steak, and meatballs. In addition, many meat-based hotpot dishes, such as samgyetang, seolleongtang, budaejjigae, and sagolgomtang, have also been developed as retort foods.

[0004] In most conventional retort pouch foods based on gravy, a pre-prepared enzymatic meat hydrolysis solution or a powdered seasoning ingredient is generally mixed with purified water and heated to use as a gravy substitute ingredient. For example, Patent Document 1 discloses a method for producing a retort pouch food containing chicken breast gravy fermented using enzymes. As such, gravy ingredients for retort pouch foods are generally produced through enzymatic hydrolysis and concentration / drying processes. Therefore, retort pouch foods containing the above-mentioned conventional commercially available ingredients and finally undergoing a sterilization process have limitations such as limited flavor and cost structure, and still have appearance quality that is difficult to improve. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Korean Patent No. 10-1936498 Summary of the Invention [Problem to be solved by the invention]

[0006] The problem to be solved by the present application is to provide a method for producing a gravy composition for retort foods having improved aroma components and flavor, a gravy composition produced by the production method, and a method for producing a gravy-based retort food having improved aroma components and flavor. [Means for solving the problem]

[0007] The present application aims to provide a method for producing a meat juice composition for retort pouch foods with improved aroma and flavor, which includes a pretreatment step (P) of meat raw materials, a pressurized hot water extraction step (S30) of extracting the meat raw materials pretreated in the pretreatment step (P) with pressurized hot water at a temperature of 90 to 130°C for 1 to 4 hours, and a centrifugation step (S40) of centrifuging the meat juice extracted in the pressurized hot water extraction step (S30) to separate meat residues and fat, and filtering the resulting mixture.

[0008] Another object of the present application is to provide a method for producing a meat juice-based retort food with improved aroma components and flavor, the method comprising: a pretreatment step of a meat raw material; a pressurized hot water extraction step of extracting the meat raw material pretreated in the pretreatment step with pressurized hot water at a temperature of 90 to 130°C for 1 to 4 hours; a centrifugation step of centrifuging the meat juice extracted in the pressurized hot water extraction step to separate and filter meat residues and fat; and a retort heating step of packaging a composition for retort foods containing the centrifuged meat juice and sterilizing it by retort heating.

[0009] Another object of the present application is to provide a gravy composition for retort foods that is produced by the above-mentioned method for producing a gravy composition for retort foods and has improved aroma components and flavor. [Effects of the Invention]

[0010] The method for producing a gravy composition for retort foods provided by the present application reduces the content of residual sediments and improves the appearance preference, and also contains pyrazine compounds during retort heating, resulting in an amino acid content that improves the overall taste, while reducing the proportion of bitter amino acids, making it possible to provide a gravy composition for retort foods that has significantly improved overall sensory qualities including appearance, aroma, and flavor.

[0011] Therefore, the gravy composition for retort foods produced by the production method of the present application has excellent sensory quality (flavor, appearance, level of off-taste / off-odor) even after high-temperature and high-pressure retort sterilization compared to conventional techniques, and ultimately has the effect of being able to be used to produce a variety of high-quality gravy-based retort foods. [Brief explanation of the drawings]

[0012] [Figure 1] 1 is a diagram illustrating the working steps according to an embodiment of the present application; [Figure 2] 1 is a diagram illustrating the working steps according to an embodiment of the present application; [Figure 3] FIG. 1 is a graph showing changes in the contents of major taste amino acids depending on the extraction time of the hot-compressed water extract. [Figure 4] FIG. 1 shows changes in nucleic acid content depending on the extraction time of hot-compressed water extract. [Figure 5] FIG. 1 is a graph showing changes in the contents of major taste amino acids depending on the extraction temperature of the hot-compressed water extract. [Figure 6] FIG. 1 shows changes in nucleic acid content depending on the extraction temperature of hot-compressed water extract. [Figure 7] 1A and 1B are diagrams showing a gravy production process with different pretreatment steps and the gravy produced as a result. [Figure 8] 1A and 1B are diagrams showing a gravy production process with different pretreatment steps and the gravy produced as a result. [Figure 9] FIG. 1 is a diagram showing the taste-providing amino acid composition ratios of the hot-compressed water extract of the present application and an enzymatic hydrolyzate as a comparative example. [Figure 10] FIG. 1 is a diagram showing the taste-providing amino acid composition ratios of a seasoned gravy to which a beef compressed hot water extract is applied and a seasoned gravy to which an enzymatic hydrolysate is applied. DETAILED DESCRIPTION OF THE INVENTION

[0013] 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. Furthermore, this application is not limited to the specific descriptions below. Furthermore, many papers and patent documents are referenced throughout this specification, and citations thereof are provided. The disclosures of the cited papers and patent documents are incorporated herein by reference in their entirety, thereby more clearly explaining the state of the art to which this application pertains and the contents of this application.

[0014] One aspect of the present application provides a method for producing a gravy composition for retort pouch foods with improved aroma and flavor, the method comprising: a pretreatment step (P) of meat raw materials; a pressurized hot water extraction step (S30) of extracting the meat raw materials pretreated in the pretreatment step (P) with pressurized hot water; and a centrifugation step (S40) of centrifuging the gravy extracted in the pressurized hot water extraction step (S30) to separate meat residues and fat, followed by filtration.

[0015] The method for producing a gravy composition for retort foods of the present application may further include, after the centrifugation step (S40), a homogenization step (S50) in which the centrifuged gravy is mixed with an additive including a viscosity adjuster and heated.

[0016] In addition, the method for producing a gravy composition for retort foods of the present application may further include a retort heating step (S60) of packaging the centrifuged gravy and sterilizing it by retort heating after the centrifugation step (S40).

[0017] In this application, "retort food" refers to a processed food that has undergone a sterilization process in a high-temperature, high-pressure environment for long-term storage and can be distributed at room temperature. For example, it includes, but is not limited to, HMR (home meal replacement), and may be any food that is contained in a container, sealed, and requires sterilization for sale.

[0018] The method for producing a gravy composition for retort foods of the present application has a technical feature in that it can provide a gravy composition that is improved in appearance, aroma, and flavor compared to conventional gravy compositions for retort foods.

[0019] In the present application, the "meat juice composition for retort foods" is used in combination with "meat base extract for retort foods," "meat concentrate for retort foods," and the like.

[0020] FIG. 1 is a flow chart showing the steps of an embodiment of the present application.

[0021] Each step of this application will now be described in detail.

[0022] The pre-treatment step (P) is a step for removing foreign matter contained in the meat raw material and forming it into a size suitable for extracting meat juice.

[0023] In the present application, "meat" refers to meat from edible animals. Specifically, the meat is at least one meat selected from the group consisting of beef, beef bone, pork, pork bone, chicken, chicken bone, mutton, and mutton bone, and is preferably beef.

[0024] The pre-treatment step (P) may be any conventional pre-treatment step applied in a gravy making process and may include, for example, a chopping step (S10).

[0025] The chopping step (S10) refers to a step of finely grinding the meat material to make the particle size small and uniform, thereby adjusting the size of the meat particle to be suitable for extraction.

[0026] Specifically, the pre-processing step (P) may optionally further include a sorting step (S20) after the chopping step (S10). The sorting step (S20) is a step for removing foreign matter mixed in the meat raw material, such as discolored foreign matter, metallic foreign matter, human hair, vinyl, and other undesirable foreign matter generated during the processing.

[0027] Specifically, the pre-treatment step (P) does not include a blenching step or a bleeding step. Here, the blenching step refers to a process of boiling meat, and the bleeding step refers to a step of removing blood from meat.

[0028] In one embodiment of the present application, a pretreatment step involving only chopping and sorting the meat raw material without blending or bleeding, performed before the extraction step, was selected because it was confirmed that the meat raw material had the lowest content of residual sediment, the best quality of gravy, and a remarkably excellent aroma and taste, and also had a highly desirable appearance.

[0029] The pressurized hot water extraction step (S30) refers to a process of extracting a liquid gravy by applying pressure and heat to the pretreated meat raw material. In the method for producing a gravy composition for retort pouch foods of the present invention, optimal pressurized hot water extraction conditions have been established, so that a gravy composition for retort pouch foods having improved aroma and flavor compared to gravy for retort pouch foods produced through conventional enzymatic hydrolysis and concentration / drying can be produced.

[0030] Specifically, the compressed hot water extraction is carried out at 90 to 130°C, and more specifically, at temperatures of 90°C, 91°C, 92°C, 93°C, 94°C, 95°C, 96°C, 97°C, 98°C, 99°C, 100°C, 101°C, 102°C, 103°C, 104°C, 105°C, 106°C, 107°C, 108°C, 109°C, 110°C, 111°C, 112°C, 113°C, 114°C, 115°C, 116°C, 117°C, 118°C, 119°C, and 120°C. The extraction is performed at a temperature within a range consisting of a lower limit selected from 20°C and / or an upper limit selected from 110°C, 111°C, 112°C, 113°C, 114°C, 115°C, 116°C, 117°C, 118°C, 119°C, 120°C, 121°C, 122°C, 123°C, 124°C, 125°C, 126°C, 127°C, 128°C, 129°C, and 130°C, preferably at 110 to 125°C. In one example of the present application, it was found that when the extraction is performed under the above temperature conditions, the nucleic acid content of the meat juice is maintained during the subsequent retort heat treatment, pyrazine-type compounds are produced, the bitter amino acid content is reduced, and the aroma and flavor are improved.

[0031] Here, depending on the desired concentration of the meat juice, the method may optionally include a step of concentrating the meat juice extracted with hot compressed water, but is not limited to this.

[0032] Specifically, the compressed hot water extraction is performed at a pressure of 1.5 to 2.5 kgf / cm 2 The pressure is 1.5kgf / cm 2 , 1.6kgf / cm 2 , 1.7kgf / cm 2 , 1.8kgf / cm 2 , 1.9kgf / cm 2 , 2.0kgf / cm 2 and 2.1 kgf / cm 2 and / or 1.8 kgf / cm 2 , 1.9kgf / cm 2 , 2.0kgf / cm 2 , 2.1kgf / cm 2 , 2.2kgf / cm 2 , 2.3kgf / cm 2 , 2.4kgf / cm 2 , 2.5kgf / cm 2 The pressure is in the range of 1.7 to 2.3 kgf / cm 2 It is preferable that the pressure is 1000 psi.

[0033] Specifically, the compressed hot water extraction may be carried out for 1 to 4 hours, and more specifically, for 2 to 3 hours.

[0034] Specifically, the hot compressed water extraction is carried out in a multi-stage extraction step or a single extraction step method, and is preferably carried out in a single extraction step.

[0035] Next, the centrifugation step (S40) refers to a step of separating and filtering meat residues and fat from the extracted meat juice using a centrifuge. Here, only the meat juice obtained by removing the meat residues and fat may be used.

[0036] Specifically, the centrifugation may be carried out using a three-phase centrifuge, which separates the pre-treated meat material into three phases: meat, meat juice, and fat, and effectively controls the fat content of the meat juice.

[0037] Specifically, the centrifugation is carried out at 2500 to 4500 rpm, more specifically, at 2500 to 3500 rpm, but is not limited thereto.

[0038] Specifically, the centrifugation is carried out for 10 to 30 minutes, more specifically for 15 to 25 minutes, and even more specifically for 22 to 27 minutes, but is not limited to these.

[0039] Specifically, the centrifugation is carried out under conditions of 10 to 30°C, more specifically, 15 to 25°C, but is not limited thereto.

[0040] Next, the homogenization step (S50) refers to a step of heating the meat juice composition obtained by mixing the centrifuged meat juice with a food additive.

[0041] Specifically, the food additives may be preservatives, bactericides, antioxidants, colorants, color formers, bleaching agents, seasoning ingredients, sweeteners, flavorings, leavening agents, strengthening agents, emulsifiers, thickeners, coating agents, gum bases, foam inhibitors, solvents, improvers, etc. The additives are selected depending on the type of retort food product to be produced and used in an appropriate amount. More specifically, the food additives may be seasoning ingredients and viscosity adjusters.

[0042] Specifically, the homogenization step (S50) may be carried out at a temperature of 80 to 100°C, more specifically, at a temperature of 80 to 90°C.

[0043] Specifically, the homogenization step (S50) may be performed for 10 to 60 minutes, and more specifically, for 20 to 50 minutes.

[0044] The homogenized gravy has a salinity of 0 to 15%, more specifically, but not limited to, 0 to 7%, 3 to 10%, 5 to 12%, 9 to 15%, or 2 to 13%, and a sugar content of 35 to 60 Brix, more specifically, but not limited to, 40 to 55 Brix, 35 to 50 Brix, 45 to 60 Brix, or 40 to 60 Brix.

[0045] The retort heating step (S60) refers to a step of packaging the centrifuged meat juice or the meat juice optionally subjected to the homogenization step and sterilizing it by retort heating.

[0046] In this application, retort heat sterilization means filling and sealing a pre-prepared food product into a packaging material, and then sterilizing the packaged food product by heating at a high temperature to kill microorganisms, thereby enabling the food product to be stored for a long period of time.

[0047] Specifically, in the present application, the packaging material used for the packaging may be any material that has heat resistance to high temperatures, light blocking properties, oxygen blocking properties, and flexibility, and is suitable for retorting, and examples thereof include polyethylene, polypropylene, aluminum, nylon, etc., and may be a single-layer film or a multi-layer laminated packaging material.

[0048] Specifically, the retort heating step (S60) may be a step of heat sterilization at an F0 value of 4 or more. Here, the F0 value refers to the F value when the reference temperature for heating during retort heating is 121°C, and the F value refers to a value calculated by calculating how many minutes of heating at the reference temperature the cumulative sterilization effect achieved during the retort sterilization process corresponds to.

[0049] Specifically, the retort heating step (S60) is performed at 90 to 125 ° C., more specifically, 95 ° C., 96 ° C., 97 ° C., 98 ° C., 99 ° C., 100 ° C., 101 ° C., 102 ° C., 103 ° C., 104 ° C., 105 ° C., 106 ° C., 107 ° C., 108 ° C., 109 ° C., 110 ° C., 111 ° C., 112 ° C., 113 ° C., 114 ° C., and 115 ° C., and / or 113 ° C., 114 ° C., 115 ° C., 116 ° C., 117 ° C., 118 ° C., 119 ° C., 120 ° C., 121 ° C., 122 ° C., 123 ° C., 124 ° C., and 125 ° C., and is preferably performed at a temperature in the range consisting of one lower limit selected from 115 to 123 ° C.

[0050] Specifically, the retort heating step (S60) may be performed for 10 to 60 minutes, and more specifically, for 10 to 40 minutes.

[0051] Another aspect of the present application provides a method for producing a meat juice-based retort food with improved aroma components and flavor, the method comprising: a pretreatment step of a meat raw material; a pressurized hot water extraction step of extracting the pretreated meat raw material in the pretreatment step with pressurized hot water; a centrifugation step of centrifuging the meat juice extracted in the pressurized hot water extraction step to separate and filter meat residues and fat; and a retort heating step of packaging a composition for retort foods containing the centrifuged meat juice and sterilizing it by retort heating.

[0052] Here, the pretreatment step, meat, pressurized hot water extraction step, centrifugation step, retort heating step, etc. are as described above.

[0053] The retort food composition may further selectively contain appropriate ingredients depending on the type of retort food to be produced, including, but not limited to, seafood, mushrooms, meat, noodles, and vegetables.

[0054] Here, the composition for retort foods may further contain an appropriate amount of purified water depending on the concentration of the desired retort food.

[0055] The retort food may be any meat broth-based retort food containing the meat broth composition for retort food, specifically a meat broth-based soup or liquid, more specifically one selected from the group consisting of Dak Gomtang, Samgyetang, Doganitang, Seolleongtang, Sagol Gomtang, Kalbitang, Seaweed soup, Radish soup, Yukgaejang, and Tteokguk, but is not limited thereto.

[0056] Yet another aspect of the present application provides a gravy composition for retort foods having improved aroma components and flavor, produced by the method for producing a gravy composition for retort foods.

[0057] In one example of the present application, it was confirmed that the gravy composition for retort pouch foods produced by the manufacturing method of the present application produces pyrazine compounds, which are aroma components of cooked meat, after retort heating and are not contained in conventional gravy compositions for retort pouches. It was also confirmed that the proportion of bitter amino acids in the total taste-providing amino acids was less than 70%. Furthermore, the residue sediment content of the present application was significantly improved compared to conventional gravy compositions. These results confirm that the gravy composition for retort pouch foods of the present application provides significantly improved appearance, aroma, and flavor.

[0058] Specifically, the gravy composition for retort foods may contain a pyrazine compound.

[0059] In the present application, "pyrazine-type" compounds refer to nitrogen-containing heterocyclic aromatic compounds produced by the Maillard reaction, which are known to produce aromas when foods are heated. The gravy composition for retort foods of the present application may be one in which pyrazine-type compounds are produced during retort heating, thereby improving the positive aroma components of meat. For example, the pyrazine-type compounds include, but are not limited to, methylpyrazine, 2,3-dimethylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2-ethenyl-6-methylpyrazine, and 3-ethyl-2,5-dimethylpyrazine.

[0060] Specifically, the meat juice composition for retort foods may have a proportion of bitter amino acids in the total taste-providing amino acid content of less than 70%, more specifically less than 60%, and even more specifically less than 50%.

[0061] In the present application, "taste amino acids" refers to amino acids that impart sourness, sweetness, saltiness, bitterness, umami, etc. Taste amino acids are the main taste components that impart umami and meaty flavor to meat juice, and are an important quality indicator that indicates that the higher the content, the higher the quality of the taste. Among the taste-providing amino acids, aspartic acid and glutamic acid are known to impart umami and sourness, while serine, glycine, alanine, proline, and threonine are known as sweet amino acids, imparting a sweet taste. Cysteine, leucine, tyrosine, phenylalanine, histidine, lysine, methionine, valine, arginine, and isoleucine are known as bitter amino acids, imparting a bitter taste.

[0062] More specifically, the gravy composition for retort foods may have a total content of bitter amino acids (leucine, tyrosine, phenylalanine, histidine, lysine, methionine, valine, arginine, and isoleucine) of less than 70%, more specifically less than 60%, and even more specifically less than 50% of the total taste-providing amino acids. For example, the total content of bitter amino acids may be 0% or more but less than 50%, or 0% or more but less than 45%.

[0063] Specifically, the gravy composition for retort foods may have a residual sediment content of less than 0.3%, more specifically less than 0.2%, and even more specifically less than 0.1%. The residual sediment is a major factor that significantly affects the appearance preference of gravy, and the gravy composition for retort foods of the present application has a significantly reduced residual sediment content compared to conventional gravy compositions, resulting in improved appearance.

[0064] The meat juice composition for retort foods may further contain a physiologically acceptable carrier, but the type of carrier is not particularly limited, and any carrier commonly used in the relevant technical field may be used.

[0065] Furthermore, the gravy composition for retort foods may contain additional ingredients commonly used in gravy compositions to improve aroma, taste, visual appearance, etc. For example, vitamins A, C, D, E, B1, B2, B6, B12, niacin, biotin, folate, panthotenic acid, etc. Minerals such as zinc (Zn), iron (Fe), calcium (Ca), chromium (Cr), magnesium (Mg), manganese (Mn), copper (Cu), etc., and amino acids such as lysine, tryptophan, cysteine, and valine may also be included.

[0066] The gravy composition for retort pouch foods may further contain food additives such as preservatives (potassium sorbate, sodium benzoate, salicylic acid, sodium dehydroacetate, etc.), disinfectants (bleaching powder, high-strength bleaching powder, sodium hypochlorite, etc.), antioxidants (butylhydroxyanisole (BHA), butylhydroxytoluene (BHT), etc.), colorants (tar dyes, etc.), color formers (sodium nitrite, sodium acetate, etc.), bleaching agents (sodium sulfite), seasonings (monosodium glutamate (MSG), etc.), sweeteners (dulcin, cyclamate, saccharin, sodium, etc.), flavors (vanillin, lactones, etc.), leavening agents (alum, potassium D-bitartrate, etc.), strengtheners, emulsifiers, thickeners (thickening agents), coating agents, gum bases, foam inhibitors, solvents, and improvers. The additives are selected and used in appropriate amounts depending on the type of food.

[0067] Yet another aspect of the present application provides use of a gravy composition produced by the method for producing a gravy composition for retort foods for the production of retort foods.

[0068] Yet another aspect of the present application provides a meat juice-based retort food product having improved aroma components and flavor, produced by the method for producing a retort food product. [Example]

[0069] The present application will be described in more detail below with reference to examples. These examples are intended to more specifically explain the present application, but the present application is not limited to these examples.

[0070] Production Example 1: Preparation of beef compressed hot water extract The beef used in all experiments was Australian beef (95CL shank) chopped into 8mm pieces. The beef was then heated and extracted in a pressure extraction vessel containing purified water (twice the volume of the beef) under the specific extraction conditions for each example. The extract was filtered through a 100-mesh filter to produce the final pressurized hot water extract.

[0071] Comparative Example 1: Preparation of beef enzyme hydrolysate As a comparative example, beef enzymatic hydrolysate was prepared using an enzymatic hydrolysis method. The beef enzymatic hydrolysate was prepared by a commonly known method, heated at 95°C for 15 minutes to remove blood and simmer, then the liquid phase was removed and the remaining simmered beef was used in the next experiment. The simmered beef was mixed with purified water and the proteolytic enzymes protease and Flavorzyme in predetermined proportions and subjected to enzymatic hydrolysis at 50°C and 110 rpm for 2 hours. The proteolytic enzymes were then inactivated by heat treatment at 95-100°C for 10-15 minutes, and the two inactivated enzymatic hydrolysates were passed through a 100-mesh filter to prepare a final control sample. [Example]

[0072] Verification of optimal hot compressed water extraction conditions for beef juice base Purified water (twice the amount of raw material) was added to minced beef, and then extraction was carried out at 120°C for 2 to 6 hours, followed by filtration through a 100 mesh mesh to produce extracts at each temperature. The amino acid and nucleic acid contents of each extract were examined to determine the optimal extraction time.

[0073] Example 1-1: Analysis of flavor components in beef gravy base at various hot compressed water extraction times First, analysis of flavor components (amino acids and nucleic acid-related substances) was performed using the following method. Amino acid analysis of beef juice extract was performed using high-performance liquid chromatography (Hitachi L-8900). A Hitachi Ion Exchange Column (Hitachi) was used, and measurements were performed at 440 and 560 nm with an ultraviolet detector. The mobile phase was MCI Buffer L-8500-PH kit, and the flow rate was set to 0.4 ml / min.

[0074] Analysis of the nucleic acid-related substance content of beef juice extract was performed using high-performance liquid chromatography (Shimadzu LC-30D). A CapcellPak C18 ACR (3 μm, φ 4.6 mm x 150 mm) HPLC column was used, and measurements were performed at 254 nm using a UV detector. The mobile phase consisted of 10 g of ammonium dihydrogen phosphate, 1 g of tetrabutylammonium phosphate monobasic, 108 ml / 5 L of acetonitrile, and 5000 ml of distilled water (pH 2.4 with H3PO4), with a flow rate of 1.0 ml / ml.

[0075] Using the above experimental procedure, the contents of flavorful amino acids and nucleic acids in beef hot-compressed water extracts prepared under the extraction conditions (Example 1 and Comparative Example 1) at each time were compared. The results are shown in Figures 3 and 4, respectively.

[0076] First, as shown in Figure 3, the content of major flavor amino acids (Asp, Thr, Ser, Glu, Gly, Ala, Lys) in beef extracts increased rapidly with extraction time from 1 hour onward. However, there was no significant increase in flavor amino acid content with increasing extraction time up to 4 hours. After 6 hours, the amino acid content increased during extraction, but sensory burnt and bitter flavors appeared, which was deemed to have a negative impact on the juicy flavor. Therefore, extractions longer than 6 hours were excluded from the list of appropriate extraction times. Nucleic acids and nucleic acid by-products are decomposed due to their low thermal stability, and the content of IMP, GMP, and other amino acids decreased with increasing extraction time (Figure 4). In particular, the nucleic acid content decreased rapidly with pressurized extractions longer than 4 hours.

[0077] Therefore, based on these results, it is preferable to set the compressed hot water extraction time to 1 to 6 hours, and more preferably to 1 to 4 hours, at which time the nucleic acid content is maintained while the taste amino acid content is significantly increased.

[0078] Example 1-2: Analysis of flavor components at various compressed hot water extraction temperatures based on beef gravy Next, we analyzed the optimal high-temperature pressure treatment temperature for beef juice extract. Purified water (twice the amount of raw material) was added to minced beef, and then extracted at temperatures ranging from 70 to 123°C for one hour. The extracts were then filtered through a 100-mesh mesh. The amino acid and nucleic acid contents were examined, and the optimal extraction time was determined.

[0079] Analysis of taste components (amino acids, nucleic acid-related substances) was carried out in the same manner as in Example 1-1, except that the extraction time was fixed and the extraction temperature was used as a variable. The results are shown in Figure 5.

[0080] When minced beef was extracted at 70°C, the meat was not fully cooked, and the juice turned bloody, making it unsuitable for use from an organoleptic standpoint. Therefore, this temperature was excluded from the appropriate temperature range. As shown in Figure 5, as the temperature increased from 90°C to 123°C, the content of major flavor amino acids, such as alanine, glutamic acid, glycine, and threonine, which impart a positive flavor to beef juice, tended to increase. There was no significant difference in the content of flavor amino acids, particularly in the temperature range of 110-123°C. Regarding nucleic acids and nucleic acid by-products, the content of IMP and GMP decreased with increasing extraction temperature due to their low thermal stability.

[0081] Therefore, based on these results, it is preferable to set the compressed hot water extraction temperature at 100 to 125°C, and more preferably at 110 to 125°C, at which the nucleic acid content is high and the amino acid content increases significantly.

[0082] Based on these results, the optimal conditions for pressurized hot water extraction to obtain a high-quality beef hot water extract by maximizing the extraction of flavorful amino acids are 1 to 6 hours at a high temperature of 110°C or higher, with 1 to 4 hours being more preferable. Furthermore, in beef extracts, due to the low thermal stability of nucleic acids, the content of nucleic acids, which are components that impart umami from the original beef, decreases after the extraction process. However, this is an unavoidable phenomenon in order to maximize the extraction of flavorful amino acids under high-temperature, high-pressure conditions, and can be compensated for by adding nucleic acid-derived seasoning ingredients when the beef extract-based material is later applied to processed foods. [Example]

[0083] Analysis of pre-treatment process design Next, to analyze the optimal pretreatment conditions, the pretreatment conditions were changed and sensory evaluations of the brix, flavor intensity, etc. were performed for each gravy. The process and each gravy prepared are shown in Figures 7 and 8, and the results are shown in Table 1.

[0084] [Table 1]

[0085] As shown in Table 1, the pre-processing step of separating and extracting the meat after chopping resulted in the best Brix and taste intensity (sensory). Although the pre-processing step of extracting the meat after chopping does not involve draining the blood, the bloody taste is still present, but this does not have a negative effect on the taste, resulting in the best juicy taste.

[0086] Based on these results, the step of chopping the meat raw material and then extracting it was selected as the pretreatment step when producing the beef compressed hot water extract. [Example]

[0087] Analysis of extraction effects using multistage extraction processes Next, to determine whether or not to use a multi-stage extraction process in the beef hot-compressed water extraction of the present invention, the total extraction time and other conditions were kept the same (118°C, 2 bar), and the extraction effect for each extraction cycle, specifically, the Brix of the meat juice and the intensity of the taste (sensory evaluation), as well as the content of the main flavor amino acids, were analyzed. The results are shown in Tables 2 and 3.

[0088] [Table 2]

[0089] [Table 3]

[0090] As shown in Table 2, it was confirmed that there was no significant difference in the Brix and taste intensity (sensory) of the meat juice for each extraction. Furthermore, as shown in Table 3, the comparative analysis of the data on the content of the main taste amino acids also confirmed that the single 4-hour extraction had a slightly higher amino acid content than the double extraction (2+2h).

[0091] Therefore, based on these results, and taking into consideration the taste and flavor component content of the beef extract as well as the efficiency of the production process, it was decided to use a single extraction process rather than a multi-stage extraction process. [Example]

[0092] Verification of the superiority of beef pressurized hot water extract Next, the beef pressurized hot water extract and beef enzymatic hydrolysate prepared in Production Example 1 and Comparative Example 1 were filled and packaged in heat-resistant pouches made of multilayer films such as polypropylene, aluminum, and nylon, and then heat sterilized at a temperature of 105 to 123°C for 10 to 60 minutes, and each quality index was compared and analyzed.

[0093] Example 2-1: Analysis of taste components First, the analysis of flavor components was carried out in the same manner as in Example 1 for the beef compressed hot water extract and the enzymatic hydrolysate.

[0094] Figure 9 shows the results of a comparative analysis of the taste amino acid ratios of beef compressed hot water extract and two types of enzymatic hydrolysates.

[0095] As shown in Figure 9, the taste-related amino acid composition of the beef hot pressurized water extract contained relatively higher proportions of umami- and sour-related amino acids (9.82%) and sweet-related amino acids (51.56%) than bitter-related amino acids (38.62%), whereas the amino acid composition of the beef enzymatic hydrolysate consisted mainly of bitter-related amino acids (64.95% for the protease-applied enzymatic hydrolysate and 75.03% for the Flavorzyme-applied enzymatic hydrolysate). These results indicate that the beef hot pressurized water extraction method reduces bitter-related amino acids and significantly increases the proportion of umami- and sour-related amino acids compared to other extraction methods. These amino acid analysis results are consistent with the actual sensory results of the beef hot pressurized water extract and enzymatic hydrolysate described below.

[0096] Example 2-2: Analysis of volatile aroma components Next, the volatile aroma components of the beef extract were analyzed before and after retort heat treatment. The beef pressurized hot water extract and the enzymatic hydrolysate were analyzed in the same manner.

[0097] The aroma compounds in each sample were extracted using solid phase microextraction (SPME). A 50 / 30 μm divinylbenzene / carboxen / polydimethylsiloxane-coated fiber was used. One gram of sample was placed in a 20 ml headspace vial and sealed with a Teflon cap. The SPME fiber was inserted into the sample, and the volatile aroma compounds were extracted for 30 minutes at 60°C.

[0098] The volatile aroma compounds in each sample were identified using an Agilent 7890 GC / 5977B mass selective detector and an Agilent 122-13341UI column. The oven temperature was maintained at 40°C for 5 minutes, then the temperature was increased to 250°C at a rate of 8°C / min and held there for 5 minutes. The injector temperature was set to 250°C, the detector temperature to 280°C, and helium gas was used as the mobile phase at a flow rate of 1 ml / min. Analysis of the volatile aroma compounds was performed in triplicate. The GC-MS analysis results for the volatile aroma compounds before and after heat treatment of beef pressurized hot water extract (Table 4), protease enzymatic hydrolysate (Table 5), and Flavorzyme enzymatic hydrolysate (Table 6) are shown in Tables 4 to 6, respectively.

[0099] [Table 4]

[0100] [Table 5]

[0101] [Table 6]

[0102] As can be seen from Tables 5 and 6, heat treatment of beef enzymatic hydrolysate produced furan-based compounds (2-pentyl-furan, 2-ethyl-furan), known to cause retort and processed odors, and increased heptanal levels, an indicator of beef fatty acid rancidity. In contrast, as shown in Table 4, heat treatment of beef pressurized hot water extract resulted in no production of furan-based compounds, a decrease in heptanal levels, and an increase in pyrazine-based compounds (3-ethyl-2,5-dimethyl-pyrazine), a positive aroma component of cooked beef. In particular, compared to protease-based enzymatic hydrolysates, which are more commonly used due to raw material costs, the heat treatment demonstrated superior reduction in off-flavors and odors.

[0103] Therefore, these results confirm that, compared to enzymatic hydrolysates, beef compressed hot water extract does not produce, or rather produces, furan-based substances and heptanals at a reduced level, and pyrazine-based compounds at a reduced level, during retort heat treatment. This confirms that the beef compressed hot water extract is excellent in increasing aroma components through retort heat treatment and is suitable for use in the production of retort foods.

[0104] Example 2-3: Analysis of Residual Sediment Content The residue sediment content of beef pressurized hot water extract and each beef enzymatic hydrolysate (protease, Flavorzyme) was measured using the following method. Each sample was centrifuged at 3500 rpm and 20°C for 20 minutes to precipitate the residue, and the supernatant was then removed to obtain the precipitated residue. The resulting residue was dried in a 95°C drying oven for 20 minutes, after which the final residue sediment weight was measured. Comparison of residue sediment content was performed using three replicate experiments. The results are shown in Table 7.

[0105] [Table 7]

[0106] The residual sediment content is a major factor that significantly affects the appearance preference of meat juice, and as can be seen from Table 7, the residual sediment content of the beef enzymatic hydrolysate was 6 to 9 times higher than that of the beef compressed hot water extract of the present application.

[0107] Therefore, these results confirm that the beef hot compressed water extraction method of the present application significantly reduces residual sediment content and is therefore useful for producing gravy with improved appearance. [Example]

[0108] Quality analysis of beef-based products Finally, the quality of the gravy and retort products made with the beef base was analyzed.

[0109] Example 5-1: Preparation of beef-based composition-based seasoning gravy The beef pressurized hot water extract and enzymatic hydrolysate prepared in Example 1 were added with seasoning ingredients (refined salt, I+G) and a viscosity adjuster (dextrin), and seasoned gravy with the same salinity and brix was prepared.

[0110] Analysis of flavor components (amino acids, nucleic acid-related substances) was carried out in the same manner as in Example 1-1 for the beef pressurized hot water extract and the enzymatic hydrolyzed seasoned gravy, respectively. The results are shown in FIG.

[0111] The volatile aroma components of each seasoned meat juice were identified using the same experimental method as in Example 2-2. The results are shown in Tables 8 to 10.

[0112] 10, a comparison of the taste-related amino acid composition ratios of the seasoned gravy using beef pressurized hot water extract and the seasoned gravy using the enzymatic hydrolysate revealed that the taste-related amino acid composition of the seasoned gravy using beef pressurized hot water extract was higher in umami- and sour-related substances (13.47%) and sweet-related substances (47.43%) than in bitter-related substances (39.10%), whereas the amino acid composition ratio of the seasoned gravy using beef enzymatic hydrolysate was dominated by bitter-related substances (72.26% for the protease-applied enzymatic hydrolysate and 77.63% for the Flavorzyme-applied enzymatic hydrolysate). This is consistent with the actual sensory results of the seasoned gravy using beef pressurized hot water extract and the enzymatic hydrolysate.

[0113] Next, as shown in Tables 8 to 10, it was confirmed that pyrazine-based substances, which are aroma components, were produced in the seasoned gravy using the pressurized extract, and the content actually increased after retort heat treatment. In contrast, in the seasoned gravy using the enzymatic decomposition product, no production of pyrazine-based substances was observed, and instead, furan-based substances were produced.

[0114] [Table 8]

[0115] [Table 9]

[0116] [Table 10] JPEG2026502073000012.jpg198149

[0117] From the results of these examples, it was confirmed that the use of the beef hot-compressed water extract of the present application improves the taste and aroma components, making it possible to produce a gravy-based retort food product with improved overall sensory quality.

[0118] From the above description, those 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 the technical idea or essential features thereof. It should be understood that the above examples are merely illustrative and not limiting. The present application should be construed as including all modifications and variations derived from the meaning and scope of the claims, rather than the specification, and their equivalent concepts.

Claims

1. A pre-treatment step (P) of meat raw materials; A pressurized hot water extraction step (S30) in which the meat raw material pretreated in the pretreatment step (P) is extracted with pressurized hot water at a temperature of 90 to 130 ° C. for 1 to 4 hours; and a centrifugation step (S40) of centrifuging the meat juice extracted in the pressurized hot water extraction step (S30) to separate meat residues and fat, and filtering the resulting mixture. A method for producing a gravy composition for retort foods having improved aroma components and flavor.

2. After the centrifuging step (S40), a retort heating step (S60) is further included in which the centrifuged meat juice is packaged and sterilized by retort heating. A method for producing the gravy composition for retort foods having improved aroma components and flavor according to claim 1.

3. The retort-heated meat juice contains a pyrazine-type compound. A method for producing a gravy composition for retort foods having improved aroma components and flavor according to claim 2.

4. The retort-heated meat juice is characterized in that the proportion of bitter amino acids in the total taste amino acid content is less than 50%. A method for producing a gravy composition for retort foods having improved aroma components and flavor according to claim 2.

5. The retort-heated meat juice contains pyrazine-type compounds and has a bitter amino acid content of less than 50% of the total taste-providing amino acids. A method for producing a gravy composition for retort foods having improved aroma components and flavor according to claim 2.

6. The pre-treatment step (P) includes a chopping step of chopping the meat raw material. A method for producing the gravy composition for retort foods having improved aroma components and flavor according to claim 1.

7. The pretreatment step (P) does not include a blunting step or a bleeding step. A method for producing the gravy composition for retort foods having improved aroma components and flavor according to claim 1.

8. The compressed hot water extraction step (S30) is carried out at a temperature of 110 to 125 ° C. A method for producing the gravy composition for retort foods having improved aroma components and flavor according to claim 1.

9. The pressurized hot water extraction step (S30) is performed at a pressure of 1.7 to 2.3 kgf / cm ２ This is done at a pressure of A method for producing the gravy composition for retort foods having improved aroma components and flavor according to claim 1.

10. The compressed hot water extraction step (S30) is carried out for 2 to 3 hours. A method for producing the gravy composition for retort foods having improved aroma components and flavor according to claim 1.

11. The centrifugation is performed using a three-phase centrifuge. A method for producing the gravy composition for retort foods having improved aroma components and flavor according to claim 1.

12. After the centrifugation step (S40), the method further comprises a homogenization step (S50) of mixing the centrifuged meat juice with a food additive including a viscosity adjuster and heating the mixture. A method for producing the gravy composition for retort foods having improved aroma components and flavor according to claim 1.

13. The homogenized gravy has a salt content of 0 to 15% and a sugar content of 35 to 60 Brix. The method for producing the gravy composition for retort foods having improved aroma components and flavor according to claim 12.

14. The homogenization step (S50) is carried out at a temperature of 80 to 100 ° C. The method for producing the gravy composition for retort foods having improved aroma components and flavor according to claim 12.

15. The homogenization step (S50) is carried out for 10 to 60 minutes. The method for producing the gravy composition for retort foods having improved aroma components and flavor according to claim 12.

16. A pre-treatment step of meat raw materials; a pressurized hot water extraction step in which the meat raw material pretreated in the pretreatment step is extracted with pressurized hot water at a temperature of 110 to 130°C for 1 to 4 hours; a centrifugation step of centrifuging the meat juice extracted in the pressurized hot water extraction step to separate meat residues and fat, and filtering the separated meat juice; and a retort heating step of packaging the retort food composition containing the centrifuged meat juice and sterilizing it by retort heating. To provide a method for producing a meat juice-based retort food having improved aroma components and flavor.

17. The retort food composition containing the centrifuged meat juice further contains ingredient ingredients and purified water, The method for producing the retort food according to claim 16.

18. Produced by the method for producing a gravy composition for retort foods according to any one of claims 1 to 17, A gravy composition for retort foods having improved aroma components and flavor.

19. The gravy composition for retort foods contains a pyrazine compound. The gravy composition for retort foods according to claim 18, which has improved aroma components and flavor.

20. The meat juice composition for retort foods has a bitter amino acid content of less than 50% in the total taste amino acid content. The gravy composition for retort foods according to claim 18, which has improved aroma components and flavor.

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