Method for producing charcoal-grilled aroma flavor additive and charcoal-grilled aroma flavor additive produced according thereto

Abstract

The present invention relates to a method for producing a charcoal-grilled aroma flavor additive and a charcoal-grilled aroma flavor additive produced according thereto, the method comprising the steps of: (A) obtaining a first liquid aroma extract through a direct heating-type production apparatus comprising a reaction vessel which is provided with a plate-shaped hot plate on the inner lower side thereof; (B) obtaining a second liquid aroma extract through a continuous operation heating-type production apparatus comprising a reaction vessel which has provided therein a semi-cylindrical hot plate having a semi-spherical cross-section; and (C) mixing the first liquid aroma extract and the second liquid aroma extract. Thus, the present invention is harmonious and balanced, and thus, when using the present invention, sensory properties may be enhanced, and since chemical substances are not used, the present invention is not harmful to the human body.

Description

Method for manufacturing a charcoal-grilled flavor additive and a charcoal-grilled flavor additive manufactured thereby

[0001] The present invention relates to a method for producing a charcoal-grilled flavor additive that has a harmonious and balanced flavor and improves overall sensory properties when used, and to a charcoal-grilled flavor additive produced thereby.

[0002] Flavor additives are used to enhance food palatability. Indeed, food companies survey consumers, regardless of the food product, and flavor is ranked as the most important factor in product selection. Thus, flavor that aligns with consumer preferences is directly linked to market success.

[0003] Food flavor additives manufactured from a variety of food ingredients are widely used across the food processing industry. Recent consumption trends in processed foods show a growing trend of consumers purchasing semi-cooked or fully cooked food and bringing it home for consumption, rather than cooking it themselves. In particular, demand for ready-to-eat foods (RTE), which can be consumed immediately after purchase, is steadily increasing among various types of home meal replacement (HMR) products.

[0004] Since it is difficult to create savory flavor components through heating with these simple cooking methods, the use of flavor additives is essential to express the unique flavor characteristics of Korean food and to satisfy product quality and consumer preference.

[0005] Therefore, with the growth of the HMR market and K-food, it is necessary to select K-foods that can represent Korean cuisine in the global food market, develop flavor additives that can enhance the characteristics of Korean cuisine, and secure process technology. In addition, it is required to secure the original technology to support this.

[0006] Flavor is the comprehensive sensation experienced when eating food, primarily composed of taste and aroma. It is the complex influence of the five basic tastes (sweet, salty, sour, bitter, and umami) and aroma characteristics. Consumers' food purchase decisions are most significantly influenced by aroma characteristics, which are comprised of an appropriate balance of "character-impact compounds" and "top notes" (Figure 1).

[0007] Charcoal-grilled flavor additives are capable of producing flavors similar to those of grilled products without actually grilling the food over an open flame, and typical charcoal-grilled flavor additives can be used universally.

[0008] The purpose of the present invention is to provide a method for producing a charcoal-grilled flavor additive that has a harmonious and balanced flavor and improves overall sensory quality when used.

[0009] In addition, another object of the present invention is to provide a charcoal grilling flavor additive manufactured according to the above manufacturing method.

[0010] In addition, another object of the present invention is to provide a food composition comprising the charcoal grilling flavor additive.

[0011] The method for producing a charcoal-grilled flavor additive of the present invention for achieving the above-described purpose may include: (A) a step of obtaining a first liquid flavor extract through a direct heating type manufacturing device including a reaction vessel having a plate-shaped hot plate provided at a lower side thereof; (B) a step of obtaining a second liquid flavor extract through a continuous operation heating type manufacturing device including a reaction vessel having a semi-cylindrical hot plate having a hemispherical cross-section provided therein; and (C) a step of mixing the first liquid flavor extract and the second liquid flavor extract.

[0012] In the above step (A), the first liquid fragrance extract may be obtained by treating the first water-soluble diluted solution and the oil-soluble reaction solution at a weight ratio of 1:0.05-1.

[0013] The above first water-soluble dilution solution may be a mixture of a water-soluble reaction solution and purified water in a weight ratio of 1:1 to 15.

[0014] In the above step (A), the first liquid fragrance extract may be obtained by introducing a useful reaction liquid and a first water-soluble dilution liquid into a direct heating manufacturing device.

[0015] The above useful reaction liquid may be injected during the manufacturing process at an injection rate of 0.3-0.9 kg / min.

[0016] The above first water-soluble diluted solution may be added during the manufacturing process at an addition rate of 0.3-0.9 kg / min.

[0017] In the above step (A), the temperature of the reaction vessel of the direct heating manufacturing device may be 150 to 400°C.

[0018] In the above step (B), the second liquid fragrance extract may be obtained by treating the second water-soluble diluted solution and the oil-soluble reaction solution at a weight ratio of 1:0.01-1.

[0019] In the above step (B), the second water-soluble dilution solution may be a mixture of the water-soluble reaction solution and purified water in a weight ratio of 1:0.1 to 0.9.

[0020] In the above step (B), the second liquid fragrance extract may be obtained by adding a useful reaction liquid and a water-soluble dilution liquid to a continuous operation heating manufacturing device.

[0021] The above useful reaction liquid may be injected during the manufacturing process at an injection rate of 2.5-6.5 kg / min.

[0022] The above second water-soluble dilution solution may be added during the manufacturing process at an addition rate of 1-8 kg / min.

[0023] In the above step (B), the temperature of the reaction vessel of the continuous operation heating manufacturing device may be 150 to 290°C.

[0024] The above-mentioned water-soluble reaction solution may be a mixture of one or more proteins selected from the group consisting of yeast extract, HVP, soy sauce, and concentrated marine product extracts; amino acids; one or more sugars selected from the group consisting of glucose and starch syrup; one or more plant extracts selected from the group consisting of garlic powder, onion powder, and ginger extract; and purified water, heated at 80 to 100°C for 30 to 80 minutes.

[0025] The above-mentioned useful reaction liquid may be obtained by melting at 40 to 80°C at least one type of fat selected from the group consisting of beef fat, pork fat, chicken fat, duck fat, and vegetable oil.

[0026] In the above step (C), the first liquid fragrance extract and the second liquid fragrance extract may be mixed in a weight ratio of 1:1-10.

[0027] In addition, the charcoal grilling flavor additive of the present invention for achieving the other purposes described above can be manufactured according to the above manufacturing method.

[0028] In addition, the food composition of the present invention for achieving the above-mentioned other purpose may include the charcoal grilling flavor additive.

[0029] The above food composition may be a sauce, a flavoring oil, a snack, a processed meat product or a meat substitute product.

[0030] The charcoal-grilled flavor additive of the present invention uses a first liquid flavor extract having strong top note characteristics and smoky, burnt, and roasted characteristics with strong direct-fire flavor characteristics, and a second liquid flavor extract having strong character-impact flavor characteristics, mixed in a specific amount, thereby expressing more harmonious and balanced charcoal-grilled flavor characteristics, thereby improving sensory properties when used.

[0031] In addition, the charcoal grilling flavor additive of the present invention is not harmful to the human body because it does not use chemical substances.

[0032] Figure 1 shows the flavor characteristics in a pyramid shape.

[0033] Figure 2 is a cross-sectional view of a direct heating manufacturing device described in Korean Patent Nos. 1478215 and 1381723.

[0034] Figure 3a is a cross-sectional view of a continuous operation heating manufacturing device described in Korean Patent No. 1833908, and Figure 3b is a side cross-sectional view of a continuous operation heating manufacturing device equipped with a semi-cylindrical hot plate.

[0035] The present invention relates to a method for producing a charcoal-grilled flavor additive that has a harmonious and balanced flavor and improves overall sensory properties when used, and to a charcoal-grilled flavor additive produced thereby.

[0036] In the present invention, an experiment was designed to suit the reaction characteristics using a direct heating manufacturing device equipped with a plate-shaped hot plate and a continuous operation heating manufacturing device equipped with a semi-cylindrical hot plate. In addition, different reaction conditions were set for each manufacturing device to express the optimal flavor characteristics.

[0037] The difference between the direct heating manufacturing device and the continuous operation heating manufacturing device is that in the case of the direct heating manufacturing device, heat is directly transferred to the plate-shaped hot plate, and a reaction occurs at a high temperature of 150 to 400 ℃, which is suitable for implementing the top notes of the charcoal grilling flavor. In addition, the continuous operation heating manufacturing device has a semi-cylindrical structure that enables continuous reaction, and due to the characteristics of the equipment, it has high latent heat and excellent temperature retention, so it is suitable for implementing the character impact of charcoal grilling. In addition, when each extract extracted from the two manufacturing devices is mixed and used, the flavor characteristics are further improved compared to single extracts that are not mixed.

[0038]

[0039] Hereinafter, the present invention will be described in detail.

[0040] A method for manufacturing a charcoal-grilled flavor additive of the present invention may include: (A) obtaining a first liquid flavor extract through a direct heating manufacturing device including a reaction vessel having a plate-shaped hot plate provided on a lower side thereof; (B) obtaining a second liquid flavor extract through a continuous operation heating manufacturing device including a reaction vessel having a semi-cylindrical hot plate having a hemispherical cross-section provided therein; and (C) mixing the first liquid flavor extract and the second liquid flavor extract.

[0041] First, in the above step (A), a first liquid fragrance extract is obtained through a direct heating manufacturing device including a reaction vessel having a plate-shaped hot plate provided on the lower side thereof.

[0042] The above direct heating manufacturing device is a direct heating manufacturing device (Fig. 2) described in Korean Patent Nos. 1478215 and 1381723 filed by the present applicant, and specifically comprises: a reaction vessel (20) having a plate-shaped hot plate (11) therein; a reaction material supplier (30) formed on the upper portion of the reaction vessel and supplying a liquid reaction material so that the liquid reaction material comes into contact with the surface of the hot plate; a condensation tube (40) formed connected to the upper portion of the reaction vessel and condensing a reaction product generated within the reaction vessel; and a storage tank (50) connected to the condensation tube and storing the condensed liquid fragrance. The reaction material refers to the soluble reaction solution and the first aqueous dilution solution of the present invention.

[0043] In order to prevent oil separation when obtaining the first liquid flavor extract using the above direct heating manufacturing device, enhance the top note characteristics, and strongly express the smoky, burnt, and roasted characteristics with strong direct fire flavor characteristics, the water-soluble diluted solution and the oil-soluble reaction solution are separately introduced into the reaction vessel (20). Specifically, the oil-soluble reaction solution (ⓐ) and the first water-soluble diluted solution (ⓑ) are introduced to obtain the first liquid flavor extract (ⓔ). The first water-soluble diluted solution and the oil-soluble reaction solution may be introduced at once, the first water-soluble diluted solution may be introduced first and then the oil-soluble reaction solution, or the oil-soluble reaction solution may be introduced first and then the first water-soluble diluted solution.

[0044] In addition, in order to manufacture the first liquid fragrance extract with enhanced characteristics, the amount of raw material input, raw material input speed, and reaction temperature are important.

[0045] Specifically, the useful reaction liquid is injected at a rate of 0.3-0.9 kg / min, preferably 0.4-0.7 kg / min, in an amount of 1 to 5 kg during the manufacturing process. If the injection rate is below the lower limit, a burnt smell, off-flavor, and off-flavor may occur, and if it exceeds the upper limit, the faster the injection rate, the more the reaction temperature changes, which may weaken the intensity of the flavor.

[0046] As the time for injecting the useful reaction liquid exceeds the above range, if the amount of the useful reaction liquid injected is below the lower limit, the desired effect cannot be obtained, and if it exceeds the lower limit, the overall flavor intensity may be weakened.

[0047] In addition, the first water-soluble diluent is added at a rate of 0.3-0.9 kg / min, preferably 0.4-0.7 kg / min, during the manufacturing process, at a rate of 7 to 15 kg of the first water-soluble diluent. If the rate of addition is less than the lower limit, a charcoal smell, an off-flavor, and an off-flavor may occur, and if it exceeds the upper limit, the faster the rate of addition, the more the reaction temperature changes, the weaker the intensity of the flavor, and a flavor other than the charcoal-grilled flavor may occur.

[0048] In addition, the temperature at which the useful reaction solution and the first water-soluble diluted solution are treated in the reaction vessel is 150 to 400°C. If the reaction temperature is below the lower limit, top note characteristics and direct fire flavor characteristics may not be expressed, and if it exceeds the upper limit, carbonization occurs and the desired flavor characteristics cannot be obtained.

[0049] In order to strongly express the smoky, burnt, and roasted characteristics with strong top note characteristics and strong direct-fire flavor characteristics, a first water-soluble diluted solution is used in which the water-soluble reaction solution is diluted with purified water, and the first water-soluble diluted solution and the oil-soluble reaction solution are fed to the direct-heating manufacturing device at a weight ratio of 1:0.05-1, preferably 1:0.1-0.5. When the content of the oil-soluble reaction solution based on the first water-soluble diluted solution is less than the lower limit, the content of the flavor component with strong direct-fire flavor characteristics may be minimal, and when it exceeds the upper limit, a rancid smell may be generated.

[0050] The above first water-soluble diluted solution is a mixture of a water-soluble reaction solution and purified water in a weight ratio of 1:1 to 15, preferably 1:5 to 10. If the content of purified water based on the first water-soluble reaction solution is less than the lower limit, the character impact characteristic of charcoal-grilled seasoning is more pronounced than the top note characteristic, and thus the desired effect cannot be obtained. If it exceeds the upper limit, the intensity of the top note characteristic characteristic of charcoal-grilled seasoning is weak, and thus the desired effect cannot be obtained.

[0051] The water-soluble reaction solution used in the present invention is a mixture of 100 parts by weight of purified water, 10 to 50 parts by weight of one or more proteins selected from the group consisting of yeast extract, HVP, soy sauce, and concentrated marine product extracts; 1 to 10 parts by weight of amino acids; 1 to 30 parts by weight of one or more sugars selected from the group consisting of glucose and starch syrup; and 0.1 to 10 parts by weight of one or more plant extracts selected from the group consisting of garlic powder, onion powder, and ginger extract, heated at 80 to 100°C for 30 to 80 minutes. In order to express the desired direct-fired flavor characteristics, it is preferable to use the water-soluble reaction solution mixed and heated in the above composition.

[0052] In addition, the oil-soluble reaction liquid used in the present invention is obtained by melting at 40 to 80°C at least one type of fat selected from the group consisting of beef fat, pork fat, chicken fat, duck fat, and vegetable oil, and it is preferable to use the oil-soluble reaction liquid in which the fat is melted in order to express the desired direct-fired flavor characteristics.

[0053] In this way, the first liquid flavor extract, which has strong top note characteristics and strong smoky, burnt, and roasted characteristics with strong direct-fire flavor characteristics, is mixed with the second liquid flavor extract to produce a more harmonious and balanced charcoal-grilled flavor characteristic and strongly express character-impact flavor characteristics, as follows.

[0054] Next, in the step (B), a second liquid fragrance extract is obtained through a continuous operation heating manufacturing device including a reaction vessel having a semi-cylindrical hot plate with a hemispherical cross-section inside.

[0055] The above continuous operation heating manufacturing device is a continuous operation heating manufacturing device (FIGS. 3A and 3B) described in Korean Patent No. 1833908 filed by the applicant of the present invention, and specifically comprises: a reaction vessel (20`) having a semi-cylindrical hot plate (11`) therein; a reaction material supplier formed on the upper portion of the reaction vessel and supplying the reaction material so that the liquid reaction material comes into contact with the surface of the hot plate; a condensation tube (40`) formed connected to the upper portion of the reaction vessel and condensing the reaction product generated within the reaction vessel; and a storage tank (50`) connected to the condensation tube and storing the condensed liquid fragrance. The reaction material refers to the oil-soluble reaction solution and the second water-soluble diluted solution of the present invention.

[0056] In order to prevent oil separation when obtaining a second liquid flavor extract using the above-mentioned continuous operation heating manufacturing device and to strongly express the character-impact flavor characteristics, the second water-soluble diluted solution and the oil-soluble reaction solution are separately introduced into the reaction vessel (20`). Specifically, the oil-soluble reaction solution and the second water-soluble diluted solution are introduced to obtain the second liquid flavor extract (ⓔ). The second water-soluble diluted solution and the oil-soluble reaction solution may be introduced at once, the second water-soluble diluted solution may be introduced first and then the oil-soluble reaction solution, or the oil-soluble reaction solution may be introduced first and then the second water-soluble diluted solution.

[0057] In Figures 3a and 3b, only one nozzle (31`) is shown through which the reaction material is injected, but it can be injected from two places as in Figure 2.

[0058] In addition, in order to manufacture a second liquid fragrance extract with enhanced characteristics, the amount of raw material added, the raw material addition speed, and the reaction temperature are important.

[0059] Specifically, since the useful reaction solution has a higher viscosity than the second water-soluble diluent, in order to equalize the reaction area utilization, it is set at a higher speed than the second water-soluble diluent, and is injected during the manufacturing process at an injection speed of 2.5-6.5 kg / min, preferably 5.0-6.0 kg / min, so that 0.5 to 3 kg of the useful reaction solution is injected. If the injection speed is less than the lower limit, a burnt smell, off-flavor, and off-flavor may occur, and if it exceeds the upper limit, the faster the injection speed, the more the reaction temperature changes, which may weaken the intensity of the flavor.

[0060] If the amount of the useful reaction liquid injected is less than the lower limit, the desired effect cannot be obtained, and if it exceeds the upper limit, flavor characteristics other than the desired flavor may occur.

[0061] In addition, the second water-soluble dilution solution is injected during the manufacturing process at an injection rate of 2-5 kg / min, preferably 3-4 kg / min, so that 35 to 45 kg of the second water-soluble dilution solution is injected. If the injection rate is below the lower limit, the reaction must be performed at an excessively high temperature, which may generate a charcoal smell, off-flavor, and off-flavor, and if it exceeds the upper limit, the faster the injection rate, the more rapidly the temperature of the hot plate through which heat is transferred decreases, so the intensity of the flavor is weakened and a flavor other than the charcoal-grilled flavor may be generated.

[0062] In addition, the temperature at which the useful reaction solution and the second water-soluble diluted solution are treated in the reaction vessel is 150 to 400°C. If the reaction temperature is below the lower limit, the character-impact characteristics may not be expressed, and if it exceeds the upper limit, carbonization may occur and the desired flavor characteristics may not be obtained.

[0063] In order to express the character-impact characteristic, the second water-soluble diluent and the oil-soluble reaction solution are introduced into the continuous operation heating manufacturing device at a weight ratio of 1:0.01-1, preferably 1:0.03-0.5. If the content of the oil-soluble reaction solution based on the second water-soluble diluent is less than the lower limit, the character-impact characteristic may be minimal, and if it exceeds the upper limit, a flavor characteristic other than the desired flavor may occur.

[0064] The above second water-soluble dilution solution is a mixture of the water-soluble reaction solution and purified water in a weight ratio of 1:0.1 to 0.9, preferably 1:0.3 to 0.7. If the content of purified water based on the water-soluble reaction solution is below the lower limit, the character impact characteristic may be significantly reduced or may disappear, and if it exceeds the upper limit, undesirable flavor characteristics may strongly occur.

[0065] Next, in the step (C), the first liquid fragrance extract and the second liquid fragrance extract are mixed in a weight ratio of 1:1-10, preferably 1:3-6.

[0066] The first liquid flavor extract is an extract that has strong top note characteristics and strongly expresses smoky, burnt, and roasted characteristics with strong direct-fire flavor characteristics, and the second liquid flavor extract is an extract that strongly expresses character-impact flavor characteristics. When the first liquid flavor extract and the second liquid flavor extract are mixed and used, a more harmonious and balanced charcoal-grilled flavor characteristic can be expressed.

[0067] If the content of the second liquid flavor extract is less than the lower limit based on the first liquid flavor extract, the flavor characteristics may be reduced due to the top note characteristics, and if it exceeds the upper limit, an unharmonious charcoal grilled flavor may be expressed, resulting in a reduction in sensory properties.

[0068]

[0069] In addition, the present invention can provide a charcoal-grilled flavor additive in which a first liquid flavor extract and the second liquid flavor extract are mixed according to the above manufacturing method, and the charcoal-grilled flavor additive can be applied to various food compositions such as sauces, flavoring oils, snacks, processed meat products, or substitute meat products.

[0070] Hereinafter, preferred examples are presented to help understand the present invention, but the following examples are only illustrative of the present invention, and it is obvious to those skilled in the art that various changes and modifications are possible within the scope and technical idea of ​​the present invention, and it is also natural that such changes and modifications fall within the scope of the appended patent claims.

[0071] Manufacturing Example 1. Water-soluble reaction solution

[0072] 50 parts by weight of soy sauce, 30 parts by weight of refined sugar, 10 parts by weight of malt syrup, 10 parts by weight of dried garlic powder, 10 parts by weight of dried onion powder, 1 part by weight of ginger extract, and 189 parts by weight of purified water were mixed and heated at 90°C for 50 minutes to prepare an aqueous reaction solution.

[0073]

[0074] Manufacturing Example 2. First water-soluble dilution solution

[0075] The aqueous reaction solution prepared in Manufacturing Example 1 and purified water were mixed at a weight ratio of 1:7.3 to prepare a first aqueous diluted solution.

[0076]

[0077] Manufacturing Example 3. Second water-soluble dilution solution

[0078] A second aqueous dilution solution was prepared by mixing the aqueous reaction solution prepared in Manufacturing Example 1 and purified water at a weight ratio of 1:0.43.

[0079]

[0080] Manufacturing Example 4. Useful reaction solution

[0081] A useful reaction solution was prepared by melting the fat at a temperature of 60°C.

[0082]

[0083] Example 1. Charcoal-grilled flavor additive

[0084] After the soluble reaction solution prepared in Manufacturing Example 4 was added to a direct heating manufacturing device equipped with a plate-shaped hot plate, when the addition of the soluble reaction solution was completed, the first water-soluble diluted solution prepared in Manufacturing Example 2 was added and reacted in a reaction vessel to obtain a first liquid fragrance extract.

[0085] The soluble reaction solution prepared in Manufacturing Example 4 was added to a continuous operation heating manufacturing device equipped with a semi-cylindrical hot plate with a hemispherical cross-section. After the addition of the soluble reaction solution was completed, the second aqueous diluted solution prepared in Manufacturing Example 3 was added and reacted in a reaction vessel to obtain a second liquid fragrance extract.

[0086] The first liquid flavor extract and the second liquid flavor extract were mixed in a weight ratio of 1:4.7 to obtain a charcoal-grilled flavor additive.

[0087] The above useful reaction solution, water-soluble dilution solution, amount of water-soluble reaction solution, reaction temperature, etc. are shown in [Table 1] below.

[0088] Direct heating manufacturing deviceContinuous operation heating manufacturing deviceWater-soluble diluted solution input amount9 kg40 kgSolubilityReactant solution input amount3 kg1.5 kgReactor reaction temperature150~400℃150~400℃Reaction time30 min30 minCooling water temperature18 ℃18 ℃

[0089] The first liquid fragrance extract was obtained in an amount of 7 kg, and the second liquid fragrance extract was obtained in an amount of 33 kg.

[0090]

[0091] Example 2. Charcoal-grilled sauce

[0092] 93.54 wt% of the charcoal-grilled flavor additive manufactured according to Example 1, 4.60 wt% of refined sugar, 0.69 wt% of Multirom powder (yeast extract), and 0.75 wt% of Maxavor Keyroast-YEX (yeast extract) were mixed and mixed at 40°C for 20 minutes, then 0.2 wt% of xanthan gum was added and mixed at 60°C for 30 minutes, then 0.22 wt% of an acidity regulator was added and mixed at 60°C for 30 minutes to obtain a charcoal-grilled flavor sauce in which the charcoal-grilled flavor additive was encapsulated.

[0093]

[0094] Example 3. Charcoal-grilled flavored oil

[0095] 40.00 wt% of the charcoal-grilled flavor additive manufactured according to Example 1, 59.95 wt% of canola oil, and 0.05 wt% of tocopherol were mixed at 45°C for 60 minutes, followed by standing and moisture separation for 2 hours, followed by filtration and moisture removal to obtain a charcoal-grilled flavor oil.

[0096]

[0097] Comparative Example 1. First liquid fragrance extract

[0098] The same procedure as in Example 2 was followed, but instead of the charcoal-grilled flavor additive prepared according to Example 1, the first liquid flavor extract prepared in Example 1 was used to obtain a sauce.

[0099]

[0100] <Example of an exam>

[0101] Test Example 1. Flavor Analysis

[0102] The fragrance components of the materials of the examples and comparative examples were extracted through SDE (simultaneous steam distillation and solvent extraction). The materials were diluted 20-fold with distilled water from which the odor had been removed and used as samples, and dichloromethane from which impurities had been removed was used as the extraction solvent. 1 L of the sample and 100 mL of the solvent were added to the SDE device and extracted by heating for 3 hours. The SDE extract was frozen at -20 °C for 12 hours, and only the solvent was separated, and then passed through an anhydrous sodium sulfate column to remove excess moisture. Afterwards, the sample was concentrated to 500 μL using nitrogen gas.

[0103] Flavor analysis was performed using an Agilent 7890B GC and an Agilent 5977A mass selective detector (MSD). The column used was DB-wax (length 60 m X inner diameter 0.25 mm X stationary phase thickness 0.25 μm), and helium was used as the carrier gas at a flow rate of 1.0 mL / min. The oven temperature was maintained at 40 °C for 5 minutes, then increased to 200 °C at a rate of 5 °C / min and maintained for 20 minutes. The molecular weight range to be analyzed was 33–350 amu, and ionization was performed through EI mode (70 eV).

[0104] Volatile aroma components were identified using retention indices (RI), the Wiley / 7n mass spectral database, and aroma characteristics. The RI was calculated using alkane (C6~C26) as an index according to the method of van den Dool and Kratz. Volatile aroma components were identified by comparing the retention index, mass spectrum, and aroma characteristics of standard substances and literature. The concentration of volatile aroma components was quantified using 3-heptanol as an internal standard, and the quantification was performed as the peak area ratio (peak area of ​​the internal standard substance to the peak area of ​​the identified volatile aroma component), and the correlation coefficient between the peak area ratio and the amount ratio was assumed to be 1.

[0105] GC-O was used as Varian 3800 (Varian Instrument Group), and the detector was a flame ionization detector (FID) and a sniffing port (ODO II, SGE Int'l., Ringwood, Australia). Single substances separated from the column were separated with a nose cone and sniffed. The GC column used was DB-wax (length 30 m X inner diameter 0.25 mm X stationary phase thickness 0.25 μm), and the oven temperature was maintained at 40 ℃ for 5 minutes, then increased to 200 ℃ at a rate of 5 ℃ / min and maintained for 10 minutes. The injector and detector temperatures were 200 ℃ and 250 ℃, and helium was used as the carrier gas and the flow rate was 1.4 mL / min.

[0106] The flavor additive of Example 1 was not measured because it was similar to Example 2, which contained 90 wt% or more of the flavor additive of Example 1.

[0107] Compound Name Description Concentration (ppm) Comparative Example 1 Example 2 Example 3 1-pentanolfermented, oily 0.58±0.06 1.06±0.02 0.59±0.01 (E)-2-decenal waxy, fatty ND 15.73±1.36 22.46±2.13 (E)-2-heptenal aldehydic, fatty trtrtr (E)-2-hexenal fresh, aldehydic, fatty 0.83±0.05 0.37±0.03 0.68±0.01 (E)-2-nonenalfatty, waxy 1.3±0.05 3.90±0.13 5.22±0.31 (E)-2-octenal fatty, green3.98±0.312.83±0.073.51±0.022,4-decadienaloily0.3±0.031.47±0.832.31±0.502,4-heptadienalfattytr2.87±0.144.69±0.14benzaldehydesweet, almondND2.62±0.201.73±0.15decanalfatty3.85±0.106.26±0.568.05±0.85heptanalfatty2.33±0.035.34±0.084.36±0.17hexanalaldehydic, grassy1.33±0.022.25±0.012.78±0.62nonanalorange peel9.5±0.2817.87±0.2017.12±0.35octanalcitrus peel, green3.47±0.216.23±0.115.28±0.155-methyl-2-furfuralcaramellic, maple16.53±0.4539.54±1.6224.54±5.04furfuralalmond, bread36.12±1.1979.43±2.9541.08±6.43furfuryl alcoholsweet, caramellic3.61±0.226.75±0.494.07±0.932,3-butanedionebuttery, sweet2.94±0.014.18±0.050.36±0.122,3-pentanedionebuttery, creamy0.75±0.011.08±0.010.76±0.412-decanoneflower, fatty0.72±0.07NDND2-octanonecheesy0.21±0.051.61±0.050.88±0.012-methoxyphenolsutbul-liketrtrtro-cresolphenolic,sutbul-likeND1.53±0.080.83±0.292,5-dimethylpyrazineroasted, nutty0.27±0.010.97±0.050.54±0.13ethyl pyrazinenutty, fermented0.43±0.141.39±0.230.53±0.07methyl pyrazinenutty1.94±0.091.92±0.120.79±0.07allyl methyl disulfidegarlicND0.69±0.020.66±0.06allyl propyl disulfidebulgogi-like, roasted oniontrtrtrdiallyl disulfideonion,bulgogi-like0.18±0.022.73±0.043.87±0.03diallyl trisulfidegarlic, onion0.27±0.063.97±0.043.09±0.25dimethyl trisulfideonion, sulfurous0.22±0.030.48±0.100.63±0.12ND: not detectabletr:trace.

[0108] Compound Group Comparative Example 1 Example 2 Example 3 Alcohols 0.58 1.06 0.59 Aldehydes 26.89 67.74 78.19 Furans 56.26 125.72 69.69 Ketones 4.62 6.87 2.00 Phenols 01.53 0.83 Pyrazines 2.64 4.28 1.86 Sulfides 0.67 7.87 8.25 Total 91.66 215.07 161.41

[0109] Table 2 above shows the selected fragrance indicator substances, and Table 3 shows the concentration of volatile fragrance components by group.

[0110] As shown in Tables 2 and 3 above, it was confirmed that the flavoring materials manufactured according to Examples 2 and 3 of the present invention had superior contents of (E)-2-decenal, (E)-2-nonenal, 2,4-decadienal, decanal, octanal, 5-methyl-2-furfural, furfural, o-cresol, and diallyl disulfide, which are major components exhibiting charcoal-grilled flavor characteristics, compared to Comparative Example 1.

[0111]

[0112] The results of this experiment were analyzed using the statistical program SPSS (Statistical package for social science version 25.0, SPSS Inc., Chicago, IL, USA), and the measurement results of each experimental item were expressed as the mean ± standard deviation (mean ± SD). The mean difference between groups was confirmed using one-way ANOVA, and statistical significance was tested using Duncan's test at the P < 0.05 level.

[0113] Test Example 2. Sensory Test

[0114] After purchasing bulgogi seasoning and marinating the meat, 0.6 wt% of the flavoring materials manufactured in Examples 2 and 3 and Comparative Example 1 was added. For the sensory evaluation, 15 food researchers were selected as sensory testers, and the sensory characteristics of the charcoal-grilled flavoring materials were evaluated using the quantitative descriptive analysis (QDA) method. The evaluation scale used a 9-point scale, with the intensity increasing as the score increases from 0 to 9, and 0 was indicated when there was no characteristic.

[0115] Overall taste preference Overall aroma preference Charcoal-grilled flavor intensity Charcoal-grilled flavor preference Comparative example 12.98±0.18 c 5.78±0.27 ab 3.45±0.12 b 2.20±0.11 c Example 25.75±0.15 a 5.89±0.31 a 4.47±0.16 a 6.47±0.24 a Example 35.05±0.34 b 5.20±0.18 b 2.73±0.09 c 5.35±0.15 b

[0116] As shown in Table 4 above, it was confirmed that the flavoring materials manufactured according to Examples 2 and 3 of the present invention were superior to Comparative Example 1 in overall taste preference and charcoal-grilled flavor preference.

[0117] In particular, it was confirmed that the flavoring materials of Examples 2 and 3 were superior to those of Comparative Example 1 in terms of overall taste preference, overall aroma preference, charcoal-grilled flavor intensity, and charcoal-grilled flavor preference.

[0118]

[0119] Test Example 3. Quantitative Sensory Characteristics Analysis

[0120] In order to confirm the sensory characteristics of each product developed, quantitative sensory characteristics were analyzed for the samples of Examples 2 and 3 and two global competitive products (Grill(O / S) 135-89346(IFF), Grillin'GB (Red arrow)).

[0121] To evaluate the sensory characteristics of flavoring materials, 10 expert panelists with more than 3 years of sensory testing experience in the food-related field conducted sensory characteristic analysis and measurements.

[0122] During the training period, the inspectors developed and defined terminology for the sensory characteristics of the samples to be evaluated, and standard materials were established through discussion among the panelists to promote the concept of each characteristic, which are shown in [Table 5] and [Table 6]. The sensory characteristics of the flavor ingredients were evaluated using the quantitative descriptive analysis (QDA) method. The flavor characteristics were evaluated, and a monadic procedure was used to evaluate all sensory characteristics of one sample before evaluating the next sample. The evaluation scale used a 15-point scale, with scores from 0 to 14 indicating increasing intensity, and 0 indicating the absence of a characteristic.

[0123] [Table 5] below is a definition of descriptive analysis terms, and [Table 6] is a standard sample of descriptive analysis terms.

[0124] 감각 속성정의Burnt(직화불향)Odor produced when meats are scorchedSmoky(훈연향)Aromatic associated with the smoke from bonfireBarbecue sauce(바베큐소스향)Aromatic associated with barbecue sauceOnion seasoning(조미양파향)Aromatic associated with onion seasoningRancid(산패취)Aromatic associated with unpleasant smell as through decomposition, especially of fats or oilsOxidized snack(오래된과자향)Aromatic associated with oxidized snackSoysauce(간장베이스향)Aromatic associated with soy sauce as baseChemical(화학약품향)A specific odor associated with chemical or medicine penetrating sensation in the nasal cavity

[0125] 감각 속성레퍼런스 시료BurntGrilled flavor(Seoul Perfumery, Seoul)SmokyWright's liquid smoke hickory(B&G foods, Inc., USA)Barbecue sauceKC masterpiece barbecue sauce(HV cube product, co. USA)Onion seasoningOil enclosed chapagetti(Nongshim, Seoul)RancidOxidized Ricos round nacho chips(La Tapatia Tortilleria, Inc., USA)Oxidized snackMix 0.8 gram of roasted onion snack(Haitai, Seoul) with 0.2 grams of oxidized chips(La Tapatia round nacho chips). Tortilleria, Inc., USA)SoysauceYorisu(CJ cheiljedang, Busan, Gyeongsangnamdo)ChemicalHexanal(Sigma-aldrich, Austria) on a cotton ball

[0126] 구분실시예 2실시예 3IFFRed arrowBurnt8.0±0.1 a 5.3±0.1 b 3.5±0.2 c 3.9±0.1 bc Smoky6.1±0.2 a 3.8±0.2 b 5.8±0.1 a 6.1±0.3 a Barbecue sauce2.9±0.1 a 2.0±0.1 a 0.9±0.0 b 1.0±0.0 b Onion seasoning4.4±0.3 b 7.5±0.2 a 1.6±0.0 c 2.2±0.1 c Rancid3.5±0.1 ab2.1±0.1 b 5.2±0.3 a 4.1±0.1 a Oxidized snack2.1±0.1 a 1.7±0.2 b 1.5±0.0 b 2.6±0.1 a Soysauce2.7±0.2 a 2.6±0.1 a 1.0±0.0 b 1.5±0.1 b Chemical 3.0±0.1 bc 1.2±0.0 c 5.3±0.2 a 3.6±0.2 ab

[0127] As shown in Table 7 above, it was confirmed that the flavoring materials manufactured according to Examples 2 and 3 of the present invention had superior burnt flavor, barbecue sauce flavor, onion seasoning flavor, and soy sauce base flavor compared to IFF and Red arrow.

[0128] In particular, the flavoring materials manufactured according to Examples 2 and 3 had a strong onion seasoning, which confirmed their differentiation from competing products (IFF and Red arrow).

[0129] That is, the charcoal-grilled flavor sauce of Example 2 showed the highest direct fire flavor and smoky flavor characteristics, and the charcoal-grilled flavor oil of Example 3 showed low smoky characteristics but strong seasoned onion flavor and direct fire flavor characteristics, confirming its high preference.

[0130]

[0131] Test Example 4. Safety Test

[0132] In Korea, since there are no legal standards for charcoal flavoring materials within the Ministry of Food and Drug Safety, the investigation was conducted with reference to the legal standards for smoke flavoring (food additives). In foreign countries, the safety inspection items were selected with reference to the legal standards indicated by the Joint Expert Committee on Food Additives (JECFA).

[0133] [Table 8] below is a safety test for Example 1, [Table 9] is a safety test for Example 2, and [Table 10] is a safety test for Example 3.

[0134] Classification Inspection Item Criteria Result Legal Standard (Common) Characteristics Suitable Suitable Foreign matter Foreign matter 2.0 mm or more Not detected Total aflatoxin 15.0 μg / kg or less Salmonella n=5, c=0, m=0 / 25g Staphylococcus aureus Enteritis Vibrio monocytogenes Enterohemorrhagic Escherichia coli Campylobacter jejuni Campylobacter coli Yeosinia Enterocolitica Clostridium perfringens Bacillus cereus 10,000 or less per g

[0135] Classification Inspection Item Criteria Result Legal Standard (Common) Characteristics Conformity Conformity Foreign matter Not detected for 2.0 mm or more Total aflatoxin 15.0 μg / kg or less Salmonella n=5, c=0, m=0 / 25g Staphylococcus aureus Enteritis Vibrio monocytogenes Enterohemorrhagic Escherichia coli Campylobacter jejuni Campylobacter coli Yeosinia Enterocolitica Clostridium perfringens Bacillus cereus 10,000 or less per g Legal Standard (Individual) Tar color Not detected Preservative Parahydroxybenzoic acid: 0.2 g / kg or less Sorbic acid: 1.0 g / kg or less Coliform group n=0, c=1, m=0, M=10 Internal Standard Benzo(a)pyrene 1.9 μg / kg or less

[0136] Classification Inspection Item Criteria Result Legal Standard (Common) Characteristics Conformity Conformity Foreign matter Not detected by foreign matter 2.0 mm or more Total aflatoxin 15.0 μg / kg or less Lead 0.1 mg / kg or less Arsenic 0.1 mg / kg or less Salmonella n=5, c=0, m=0 / 25g Staphylococcus aureus Enterobacteriaceae Vibrio monocytogenes Enterohemorrhagic Escherichia coli Campylobacter jejuni Campylobacter coli Yeosinia Enterocolitica Clostridium perfringens Bacillus cereus 1,000 or less per g Benzopyrene 2.0 μg / kg or less Legal Standard (Individual) Tar color Not detected Acid value 3.0 mg / g or less

[0137] As shown in Tables 8 to 10 above, it was confirmed that the flavoring materials manufactured according to Examples 1 to 3 of the present invention were verified for safety.

[0138] Description of the symbol

[0139] 11, 11`: Hot plate 20, 20`: Reaction vessel

[0140] 21, 21`: Reaction vessel cover 22, 22`: Reaction vessel body

[0141] 30, 30`: Reaction material feeder 31, 31`, 35: Reaction material spray nozzle

[0142] 32, 36: Reaction material transfer pipe 33, 37: Reaction material transfer pump

[0143] 34, 38: Reaction material storage tank

[0144] 40, 40`: Condenser tube 41, 41`: Inner tube

[0145] 42, 42`: Cooling tube 50, 50`: Liquid fragrance storage tank

[0146] 61: Rotating shaft 62: Scraper

[0147] 63: Rotating bar

[0148] ⓐ: Reaction material (soluble reaction solution)

[0149] ⓑ: Reaction material (first or second aqueous dilution)

[0150] ⓒ: Reactive material carbon film

[0151] ⓓ: Reaction product ⓔ, ⓔ`: Liquid fragrance extract

[0152] ⓕ, ⓕ`: cooling liquid

[0153] The charcoal grilling flavor additive of the present invention and a food composition using the same can be provided.

Claims

1. (A) A step of obtaining a first liquid fragrance extract through a direct heating type manufacturing device including a reaction vessel having a plate-shaped hot plate provided on the lower side thereof; (B) a step of obtaining a second liquid flavor extract through a continuous operation heating manufacturing device including a reaction vessel having a semi-cylindrical hot plate with a hemispherical cross-section inside; and (C) A method for producing a charcoal grilling flavor additive, characterized by comprising a step of mixing the first liquid flavor extract and the second liquid flavor extract.

2. A method for producing a charcoal grilling flavor additive, characterized in that in the first paragraph, in step (A), the first liquid flavor extract is obtained by treating the first water-soluble diluted solution and the oil-soluble reaction solution at a weight ratio of 1:0.05-1.

3. A method for producing a charcoal grilling flavor additive, characterized in that in the second paragraph, the first water-soluble diluted solution is a mixture of a water-soluble reaction solution and purified water in a weight ratio of 1:1 to 15.

4. A method for producing a charcoal-grilled flavor additive, characterized in that in the second paragraph, the first liquid flavor extract in step (A) is obtained by introducing a useful reaction liquid and a first water-soluble diluted liquid into a direct heating-type manufacturing device.

5. A method for manufacturing a charcoal grilling flavor additive, characterized in that in the fourth paragraph, the useful reaction liquid is added during the manufacturing process at an addition rate of 0.3-0.9 kg / min.

6. A method for manufacturing a charcoal grilling flavor additive, characterized in that in paragraph 4, the first water-soluble diluted solution is added during the manufacturing process at an addition rate of 0.3-0.9 kg / min.

7. A method for manufacturing a charcoal grilling flavor additive, characterized in that in the first paragraph, the temperature of the reaction vessel of the direct heating type manufacturing device in step (A) is 150 to 400°C.

8. A method for producing a charcoal grilled flavor additive, characterized in that in the step (B), the second liquid flavor extract is obtained by treating the second water-soluble diluted solution and the oil-soluble reaction solution at a weight ratio of 1:0.01-1.

9. A method for producing a charcoal grilling flavor additive, characterized in that in the step (B), the second water-soluble diluted solution is a mixture of a water-soluble reaction solution and purified water in a weight ratio of 1:0.1 to 0.

9.

10. A method for producing a charcoal-grilled flavor additive, characterized in that in the step (B), the second liquid flavor extract is obtained by adding a useful reaction liquid and a water-soluble diluted liquid to a continuous operation heating manufacturing device.

11. A method for manufacturing a charcoal grilling flavor additive, characterized in that in clause 10, the useful reaction liquid is added during the manufacturing process at an addition rate of 2.5-6.5 kg / min.

12. A method for manufacturing a charcoal grilling flavor additive, characterized in that in clause 10, the second water-soluble diluted solution is added during the manufacturing process at an addition rate of 1-8 kg / min.

13. A method for manufacturing a charcoal grilling flavor additive, characterized in that in the first paragraph, the temperature of the reaction vessel of the continuous operation heating manufacturing device in step (B) is 150 to 290°C.

14. A method for producing a charcoal-grilled flavor additive according to claim 3 or 9, characterized in that the water-soluble reaction solution is a mixture of at least one protein selected from the group consisting of yeast extract, HVP, soy sauce and concentrated marine acid extract; amino acids; at least one saccharide selected from the group consisting of glucose and starch syrup; at least one plant extract selected from the group consisting of garlic powder, onion powder and ginger extract; and purified water, and heated at 80 to 100° C. for 30 to 80 minutes.

15. A method for producing a charcoal grilling flavor additive according to claim 2 or 8, characterized in that the useful reaction liquid is prepared by melting at 40 to 80° C. at least one type of fat selected from the group consisting of beef fat, pork fat, chicken fat, duck fat, and vegetable oil.

16. A method for producing a charcoal grilling flavor additive, characterized in that in step (C), the first liquid flavor extract and the second liquid flavor extract are mixed in a weight ratio of 1:1-10.

17. A charcoal grilling flavor additive manufactured according to the manufacturing method of Article 1.

18. A food composition characterized by comprising the charcoal grilling flavor additive of Article 17.

19. A food composition according to claim 18, characterized in that the food composition is a sauce, a flavoring oil, a snack, a processed meat product, or a meat substitute product.

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