Method for preparing grilled meat flavor additive, and grilled meat flavor additive prepared thereby

Abstract

The present invention relates to a method for preparing a grilled meat flavor additive, and a grilled meat flavor additive prepared thereby. The method for preparing a grilled meat flavor additive comprises the steps of: (A) providing a continuous operation heating-type preparation device including a reaction container having therein a semi-cylindrical heating plate having a hemispherical cross-section; (B) introducing 10-80 wt% of each of an oil-soluble reaction solution and a water-soluble reaction solution, on the basis of the total weight thereof, to the reaction container at a temperature of 200-300°C; (C) adjusting the temperature of the reaction container to 230-400°C after the introduction of said content of the oil-soluble reaction solution and the water-soluble reaction solution is completed; and (D) obtaining a liquid fragrance extract by introducing the oil-soluble reaction solution and the water-soluble reaction solution when the temperature is reached. Accordingly, the grilled meat flavor additive is harmonious and balanced and thus can enhance succulence when used, and does not use chemicals, and thus is not harmful to the human body.

Description

Method for manufacturing a direct-fire grilled meat flavor additive and a direct-fire grilled meat flavor additive manufactured according to the same

[0001] The present invention relates to a method for manufacturing a direct-fire grilled meat flavor additive that has a harmonious and balanced flavor and improves overall sensory properties when used, and to a direct-fire grilled meat flavor additive manufactured according to this method.

[0002] Flavor additives are used in food to enhance palatability, and in fact, consumer surveys conducted by food companies show that flavor is ranked as the number one most important factor in product selection, regardless of the food item. As such, flavor that aligns with consumer preferences in food can be considered a factor directly linked to success in the market.

[0003] Food flavor additives manufactured using various food ingredients are widely used throughout the food processing industry. Recent consumption trends for processed foods show an increasing proportion of consumers purchasing semi-prepared or fully cooked meals to bring home for consumption, rather than cooking at home. In particular, among the various categories of Home Meal Replacements (HMR), the demand for Ready-to-Eat Foods (RTE), which can be consumed immediately after purchase, is gradually increasing.

[0004] Process flavor, used to enhance the flavor of food, refers to a flavor produced from precursor substances within food through a specific processing technique. Major processing techniques include heat treatment and enzymatic action; in particular, the flavor generated by heating is called reaction flavor. This process flavor technology is widely used in the flavor industry to produce the aroma or savory flavor of boiled beef. Furthermore, hydrolyzed vegetable protein (HVP), produced using enzymes, is sometimes utilized as a precursor for the reaction flavor.

[0005] In addition, attempts have been made to develop meat flavors using the aforementioned process flavor technology, such as by utilizing sugar-amino acid reactions or by adding yeast extracts. In particular, the generation of grilled meat flavor is significantly influenced by cooking temperature and time. When the cooking temperature of the meat is low, around 117°C, fatty and raw / mushroom-like odors may be expressed, whereas when cooked at a high temperature of 140°C or higher, savory and grilled flavors are well expressed (Fig. 1).

[0006] The most important factor influencing consumers' preferences for processed foods is flavor characteristics, consisting of taste and aroma. In particular, in the case of meat, heating can generate key components of meat flavor—represented by heterocyclic compounds such as pyrazines, pyrazoles, thiazoles, thiophenes, and furans / furanones—through Maillard reactions, lipolysis, and their interactions from precursors such as proteins, sugars, fats, and vitamins. These compounds are produced as volatile aroma components through heat-induced reactions and are perceived as a distinctive meaty scent.

[0007] The flavor components of meat can vary depending on the type of precursor and reaction pathway. Accordingly, research on customized flavor materials for each product that impart flavor characteristics and taste to satisfy diverse consumer preferences is essential, and there is a need to develop processed flavors based on meat flavor profiling.

[0008] Therefore, there is a need for flavor additives that can produce a flavor similar to that of products grilled over an open flame, without actually grilling the meat over an open flame.

[0009] The objective of the present invention is to provide a method for manufacturing a direct-fire grilled meat flavor additive that has a harmonious and balanced flavor, thereby improving overall sensory properties when used.

[0010] In addition, another objective of the present invention is to provide a direct-fire grilled meat flavor additive manufactured according to the above manufacturing method.

[0011] In addition, another objective of the present invention is to provide a food composition comprising the above-mentioned direct-fire grilled meat flavor additive.

[0012] In addition, another objective of the present invention is to provide a method for producing flavored oil using the above-described direct-fire grilled meat flavor additive.

[0013] A method for manufacturing a direct-fire grilled meat flavor additive according to the present invention for achieving the above-mentioned purpose may comprise: (A) a step of providing a continuous-operation heating type manufacturing apparatus comprising a reaction vessel having a semicylindrical heating plate having a hemispherical cross-section inside; (B) a step of adding 10 to 80 weight% of each of the total weight of the oil-soluble reaction solution and the water-soluble reaction solution at a temperature of 200 to 300 ℃ of the reaction vessel; (C) a step of adjusting the temperature of the reaction vessel to 230 to 400 ℃ when the addition of the oil-soluble reaction solution and the water-soluble reaction solution of the above amount is completed; and (D) a step of adding the remaining amount of the oil-soluble reaction solution and the water-soluble reaction solution when the above temperature is reached to obtain a liquid flavor extract.

[0014] The above total water-soluble reaction solution and oil-soluble reaction solution can be used in a weight ratio of 1:0.01-1.

[0015] The above water-soluble reaction solution may be a mixture of water-soluble raw materials and purified water in a weight ratio of 1:1 to 15.

[0016] The above 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 aquatic product extract; 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; a pH adjuster; and purified water, heated at 80 to 100°C for 1 to 50 minutes.

[0017] In steps (B) and (D) above, a water-soluble reaction solution can be introduced into the reaction vessel after the useful reaction solution has been introduced.

[0018] After the introduction of the above-mentioned oil-soluble reaction solution and water-soluble reaction solution is completed, the step of raising the temperature of the reaction vessel (step (C)) and the step of introducing the oil-soluble reaction solution and water-soluble reaction solution (step (D)) can be repeated 1 to 5 times.

[0019] The above-mentioned useful reaction solution can be introduced during the manufacturing process at an introduction rate of 5.0 to 9.0 kg / min.

[0020] The above water-soluble reaction solution can be introduced during the manufacturing process at an introduction rate of 1.0 to 6.0 kg / min.

[0021] In step (C) above, the temperature of the reaction vessel can be gradually increased for 1 to 30 minutes.

[0022] The above-mentioned useful reaction solution may be one or more types of fat selected from the group consisting of beef fat, pork fat, chicken fat, duck fat, and vegetable oil, melted at 40 to 80°C.

[0023] In addition, the direct-fire grilled meat flavor additive of the present invention for achieving the other purposes mentioned above can be manufactured according to the above manufacturing method.

[0024] In addition, the food composition of the present invention for achieving the other purpose mentioned above may include the direct-fire grilled meat flavor additive.

[0025] The above food composition may be a sauce, flavored oil, snack, processed meat product, or alternative meat product.

[0026] The above food composition may be in the form of an oil, powder, solid, liquid, or chewable formulation.

[0027] In addition, a method for manufacturing flavored oil using a direct-fire grilled meat flavor additive of the present invention to achieve another objective described above may include: (a) a step of mixing the direct-fire grilled meat flavor additive and edible oil; and (b) a step of adjusting the mixture of the mixed direct-fire grilled meat flavor additive and edible oil to a temperature of 30 to 90°C, stirring, and then performing settling and moisture separation to remove moisture.

[0028] In step (a) above, the direct-fire grilled meat flavor additive and edible oil may be mixed in a weight ratio of 1:0.1-9.

[0029] In step (a) above, the edible oil may be one or more selected from the group consisting of canola oil, brown rice oil, soybean oil, grapeseed oil, corn oil, sunflower oil, and olive oil.

[0030] In step (b) above, a mixture of direct-fire grilled meat flavor additive and edible oil can be mixed by stirring for 60 to 400 minutes, and then settling and moisture separation can be performed for 2 to 24 hours.

[0031] The direct-fire grilled meat flavor additive of the present invention has strong flavor characteristics unique to meat grilled over an open flame, and is characterized by smoky, burnt, and meaty flavor characteristics with strong direct-fire flavor characteristics. Since it exhibits balanced flavor characteristics of direct-fire grilled meat, its use can improve sensory properties.

[0032] Furthermore, the direct-fire grilled meat flavor additive of the present invention can exhibit a flavor similar to that of a product grilled over an open flame without actually grilling the meat over an open flame, and can be utilized as a flavor additive characteristic of typical grilled direct-fire meat.

[0033] In addition, the direct-fire grilled meat flavor additive of the present invention does not use chemical substances and is therefore not harmful to the human body.

[0034] Figure 1 is a diagram showing the effect of cooking temperature on the flavor components of meat.

[0035] FIG. 2a is a front cross-sectional view of a continuous operation heating type manufacturing device described in Korean Registered Patent No. 1833908, and FIG. 2b is a side cross-sectional view of a continuous operation heating type manufacturing device equipped with a semi-cylindrical heating plate.

[0036] The present invention relates to a method for manufacturing a direct-fire grilled meat flavor additive that has a harmonious and balanced flavor and improves overall sensory properties when used, and to a direct-fire grilled meat flavor additive manufactured according to this method.

[0037] In this invention, experiments were designed to suit the reaction characteristics using the above-described continuous operation heating type manufacturing device, and optimal reaction conditions were set to express the optimal flavor characteristics of the manufacturing device.

[0038] The above-described continuous heating manufacturing device is suitable for producing a meaty flavor with a direct-fire grilled taste by inducing a reaction at a high temperature of 150 to 400 ℃. In addition, the above-described continuous heating manufacturing device has a semi-cylindrical structure that enables continuous reaction, and as a result of its structural characteristics, it has high latent heat and excellent temperature retention, making it suitable for producing direct-fire grilled flavor characteristics. Therefore, to express the optimal flavor, the flavor characteristics were improved by optimizing the raw material input process through reaction temperature control technology.

[0039]

[0040] The present invention will be described in detail below.

[0041] The method for manufacturing a direct-fire grilled meat flavor additive of the present invention may comprise: (A) a step of providing a continuous-operation heating type manufacturing apparatus comprising a reaction vessel having a semicylindrical heating plate having a hemispherical cross-section inside; (B) a step of adding 10 to 80 weight% of each of the total weight of the oil-soluble reaction solution and the water-soluble reaction solution at a temperature of 200 to 300 ℃ of the reaction vessel; (C) a step of adjusting the temperature of the reaction vessel to 230 to 400 ℃ when the addition of the oil-soluble reaction solution and the water-soluble reaction solution of the above amount is completed; and (D) a step of adding the remaining amount of the oil-soluble reaction solution and the water-soluble reaction solution when the above temperature is reached to obtain a liquid flavor extract.

[0042] First, in step (A) above, a continuous operation heating manufacturing device is provided that includes a reaction vessel having a semi-cylindrical heating plate with a hemispherical cross-section inside.

[0043] The above-described continuous-work heating type manufacturing device is the continuous-work heating type manufacturing device (Fig. 2a) described in Korean Registered Patent No. 1833908 filed by the applicant, and specifically comprises: a reaction vessel (20) having a semi-cylindrical heating plate (10) inside; a reaction material supplyer formed on the upper part of the reaction vessel and supplying a reaction material so that a liquid reaction material comes into contact with the surface of the heating plate; a condensation tube (40) connected to the upper part of the reaction vessel and condensing a reaction product generated inside the reaction vessel; and a storage tank (50) connected to the condensation tube and storing the condensed liquid fragrance.

[0044] The present invention obtains a liquid fragrance extract through a continuous operation heating type manufacturing apparatus comprising a reaction vessel having a semi-cylindrical heating plate having a hemispherical cross-section provided therein; and the reaction materials refer to the useful reaction solution and the water-soluble reaction solution of the present invention.

[0045] Next, in step (B) above, 10 to 80 weight percent of each of the oil-soluble reaction solution and water-soluble reaction solution is added at a temperature of 200 to 300 ℃ of the reaction vessel.

[0046] In order to prevent oil separation when obtaining a liquid flavor extract using the above-mentioned continuous heating manufacturing device and to strongly express the characteristics of grilled meat flavor, a water-soluble reaction solution and an oil-soluble reaction solution are separated and introduced into a reaction vessel (20). Specifically, the oil-soluble reaction solution and the water-soluble reaction solution are introduced to obtain a liquid flavor extract (ⓔ).

[0047] The above water-soluble reaction solution and oil-soluble reaction solution may be added simultaneously, the oil-soluble reaction solution may be added after the water-soluble reaction solution, or the water-soluble reaction solution may be added after the oil-soluble reaction solution; preferably, adding the water-soluble reaction solution after the oil-soluble reaction solution can express the optimal direct-fire grilled meat flavor characteristics.

[0048] In FIG. 2a and FIG. 2b, nozzles into which reaction materials are introduced can be introduced from both sides (31, 35), respectively. For example, a useful aqueous solution can be introduced into nozzle (31) and a water-soluble aqueous solution can be introduced into nozzle (35).

[0049] In addition, the amount of raw materials, the rate of raw material input, and the reaction temperature are important for manufacturing a liquid fragrance extract with enhanced characteristics.

[0050] Specifically, since the oil-soluble reaction solution has a higher viscosity than the water-soluble reaction solution, in order to equalize the utilization of the reaction area, it is set to a higher input rate than the water-soluble reaction solution and is added during the manufacturing process at an input rate of 5.0 to 9.0 kg / min, preferably 6.0 to 7.0 kg / min. The amount added is 10 to 80 weight% of the total weight, specifically 1 to 6 kg, preferably 3 to 4 kg of the oil-soluble reaction solution is added.

[0051] If the input speed of the useful reaction solution is below the lower limit, burnt smell, off-flavor, and off-odor may occur, and if it exceeds the upper limit, the faster the input speed, the more the reaction temperature changes and the weaker the flavor intensity may be.

[0052] In addition, if the content of the added useful reaction solution is below the lower limit, the desired effect cannot be obtained, and if it exceeds the upper limit, flavor characteristics other than the intended flavor may occur.

[0053] In addition, the water-soluble reaction solution is added during the manufacturing process at an input rate of 1.0 to 6.0 kg / min, preferably 3.0 to 4.0 kg / min. The amount added is 10 to 80 weight% of the total weight, specifically 5 to 20 kg, preferably 8 to 12 kg of the water-soluble reaction solution.

[0054] If the input speed of the water-soluble reaction solution is below the lower limit, the reaction must be performed at an excessively high temperature, which may result in an inappropriate burnt smell, off-flavor, and off-odor. If it exceeds the upper limit, the faster the input speed, the more rapidly the temperature of the heating plate to which heat is transferred drops, so the intensity of the flavor weakens and a flavor other than that of direct-fire grilled meat may occur.

[0055] In addition, if the content of the water-soluble reaction solution added is less than the lower limit mentioned above, the desired effect cannot be obtained, and if it exceeds the upper limit mentioned above, a faint flavor of grilled meat may occur.

[0056] The above water-soluble reaction solution is a mixture of water-soluble raw materials and purified water in a weight ratio of 1:1 to 15, preferably 1:1 to 5. If the content of purified water based on the water-soluble reaction solution is below the above lower limit, the desired effect cannot be obtained, and if it exceeds the above upper limit, the characteristic intensity of the direct-fire grilled meat flavor is weak, so the desired effect cannot be obtained.

[0057] The water-soluble reaction solution used in the present invention is a mixture of one or more proteins selected from the group consisting of yeast extract, HVP, soy sauce, and concentrated aquatic extract; amino acids; one or more sugars selected from the group consisting of glucose and corn syrup; one or more plant extracts selected from the group consisting of garlic powder, onion powder, and ginger extract; a pH adjuster; and purified water, heated at 80 to 100°C for 1 to 50 minutes. It is preferable to use a water-soluble reaction solution mixed and heated with the above composition to express the desired direct-fire grilled flavor characteristics.

[0058] In addition, the oil-soluble reaction solution used in the present invention is one or more types of fat selected from the group consisting of beef fat, pork fat, chicken fat, duck fat, and vegetable oil, melted at 40 to 80°C, and it is preferable to use the oil-soluble reaction solution in which the fat is melted to express the desired direct-fire grilled flavor characteristics.

[0059] In addition, if the temperature at which the oil-soluble reaction solution and water-soluble reaction solution are processed in the reaction vessel is below the lower limit, the direct-fire grilled meat flavor characteristics may not be expressed, and if it exceeds the upper limit, the direct-fire grilled meat flavor may be weak.

[0060] Next, in step (C), when the first addition of the oil-soluble reaction solution and water-soluble reaction solution, which is 10 to 80 weight% of the total weight, is completed, the temperature of the reaction vessel is adjusted to 230 to 400 ℃, and then in step (D), when the temperature of the reaction vessel reaches the target temperature, the oil-soluble reaction solution and water-soluble reaction solution are added to obtain a liquid fragrance extract.

[0061] Specifically, when the oil-soluble reaction solution and water-soluble reaction solution are first added in step (B), the temperature gradually decreases due to the reaction. Therefore, in order to obtain an excellent liquid flavor extract in step (D), the temperature of the reaction vessel is controlled through a settling process in step (C) so that the temperature is 230 to 400°C for 10 to 30 minutes. If the settling time is less than the lower limit, the temperature of the heating plate does not reach normally, resulting in a weak flavor intensity and the occurrence of flavors other than the aroma of grilled meat. If the settling time exceeds the upper limit, the reaction must be carried out at an excessively high temperature, which may result in an inappropriate burnt smell or an off-flavor.

[0062] Afterward, when the temperature rises to the target temperature, 0.5 to 3 kg of oil-soluble reaction solution is added at the same rate of addition as in step (B) above. Additionally, 10 to 20 kg of water-soluble reaction solution is added at the same rate of addition as in step (B) above. The order of addition of the oil-soluble reaction solution and the water-soluble reaction solution is the same as described in step (B) above.

[0063] If each input speed is below the lower limit mentioned above, the reaction must be performed at an excessively high temperature, which may result in an inappropriate burnt smell, off-flavor, and off-odor. If the input speed exceeds the upper limit mentioned above, the temperature of the heating plate through which heat is transferred drops rapidly as the input speed increases, so the intensity of the flavor weakens and a flavor other than that of direct-fire grilled meat may occur.

[0064] After the introduction of the above-mentioned oil-soluble reaction solution and water-soluble reaction solution is completed, the process of raising the temperature of the reaction vessel and introducing the remaining amount of oil-soluble reaction solution and water-soluble reaction solution can be repeated 1 to 5 times.

[0065] For example, 3 kg of oil-soluble reaction solution and 10 kg of water-soluble reaction solution are added to the reaction vessel at a temperature of 260 ℃, and after the addition is complete, the reaction vessel is allowed to stand for 15 minutes until the temperature reaches 320 ℃, and then, when the temperature is reached, 1 kg of oil-soluble reaction solution and 18 kg of water-soluble reaction solution are added and reacted for 20 to 60 minutes.

[0066] As another example, 3 kg of oil-soluble reaction solution and 10 kg of water-soluble reaction solution are added to the reaction vessel at a temperature of 180 ℃, and once the addition is complete, the reaction vessel is allowed to stand for 5 minutes until the temperature reaches 250 ℃. Then, when the temperature is reached, 0.3 kg of oil-soluble reaction solution and 6 kg of water-soluble reaction solution are added and the reaction is carried out once for 1 to 20 minutes. Then, the reaction vessel is allowed to stand for 5 minutes until the temperature reaches 350 ℃, and when the temperature is reached, 0.3 kg of oil-soluble reaction solution and 6 kg of water-soluble reaction solution are added and the reaction is carried out twice for 1 to 20 minutes. Then, the reaction vessel is allowed to stand for 5 minutes until the temperature reaches 400 ℃, and when the temperature is reached, 0.3 kg of oil-soluble reaction solution and 6 kg of water-soluble reaction solution are added and the reaction is carried out three times for 1 to 20 minutes.

[0067] In addition, if the temperature at which the oil-soluble reaction solution and the water-soluble reaction solution are processed in the reaction vessel is below the lower limit, the direct-fire grilled meat flavor characteristics may not be expressed, and if it exceeds the upper limit, it will be carbonized and the desired flavor characteristics cannot be obtained.

[0068] In the present invention, the total water-soluble reaction solution and the oil-soluble reaction solution are used in a weight ratio of 1:0.01-1, preferably 1:0.05-0.5. If the content of the oil-soluble reaction solution is less than the lower limit based on the water-soluble reaction solution, the intensity of the direct-fire grilled flavor characteristics may be negligible, and if it exceeds the upper limit, flavor characteristics other than the intended flavor may occur.

[0069]

[0070] In addition, the present invention may provide a direct-fire grilled meat flavor additive manufactured according to the above manufacturing method, and the direct-fire grilled meat flavor additive may be applied to various food compositions such as sauces, flavor oils, snacks, processed meat products, or alternative meat products.

[0071] For example, the method for manufacturing the flavor oil may include: (a) a step of mixing the direct-fire grilled meat flavor additive and edible oil; and (b) a step of adjusting the mixture of the mixed direct-fire grilled meat flavor additive and edible oil to 30 to 90°C, stirring, and then performing settling and moisture separation to remove moisture.

[0072] First, in step (a) above, a direct-fire grilled meat flavor additive prepared according to the present invention and edible oil are mixed in a weight ratio of 1:0.1-9, preferably 1:0.5-5.

[0073] If the content of edible oil is below the lower limit based on the direct-fire grilled meat flavor additive, the intensity of the direct-fire grilled flavor characteristic may be negligible, and if it exceeds the upper limit, flavor characteristics other than the intended flavor may occur.

[0074] In addition, the above edible oil is not particularly limited as long as it is an edible oil food group that can be consumed as food, but preferably, one or more selected from the group consisting of canola oil, brown rice oil, soybean oil, grapeseed oil, corn oil, sunflower oil, and olive oil may be included.

[0075] Next, in step (b) above, the mixture of the mixed direct-fire grilled meat flavor additive and edible oil is adjusted to a temperature of 30 to 90°C, mixed for 60 to 400 minutes, and then the moisture is removed by settling and moisture separation for 2 to 24 hours.

[0076] When mixing, if the temperature is below the lower limit, the intensity of the flavor characteristics may be negligible, and if it exceeds the upper limit, flavor characteristics other than the intended flavor may occur.

[0077] In addition, if the mixing time is less than the lower limit mentioned above, the intensity of the direct-fire grilled flavor characteristics may be negligible, and if it exceeds the upper limit mentioned above, other flavor characteristics other than the intended flavor may occur due to the reaction.

[0078] In addition, if the settling and moisture separation time is less than the lower limit mentioned above, water-soluble components are not separated, resulting in a low yield and the production of an emulsified oil containing moisture rather than flavor oil; if it exceeds the upper limit mentioned above, rancidity caused by water-soluble components is accelerated, and characteristics other than the intended flavor may occur.

[0079]

[0080] In addition, the food composition containing the direct-fire grilled meat flavor additive of the present invention can be manufactured in the form of an oil, powder, solid, liquid, or chewable formulation.

[0081] Hereinafter, preferred embodiments are presented to aid in understanding the present invention; however, the following embodiments are merely illustrative of the invention, and it is obvious to those skilled in the art that various changes and modifications are possible within the scope and spirit of the invention, and that such variations and modifications fall within the scope of the appended claims.

[0082] Preparation Example 1. Water-soluble reaction solution with direct-fire grilled meat flavor

[0083] A water-soluble reaction solution was prepared by mixing 30 parts by weight of beef extract, which is a concentrated fishery extract, 5 parts by weight of yeast extract, 1 part by weight of L-cysteine ​​hydrochloride, 0.5 parts by weight of glycine, 5 parts by weight of hydrated crystalline glucose, 1 part by weight of acidity regulator, and 85.5 parts by weight of purified water, and then heating at 90°C for 50 minutes.

[0084]

[0085] Preparation Example 2. Oil-soluble reaction solution

[0086] A soluble reaction solution was prepared by melting beef fat at a temperature of 60°C.

[0087]

[0088] Example 1. Direct-fire grilled meat flavor additive

[0089] When the reaction vessel of a continuous operation heating type manufacturing device equipped with a semi-cylindrical heating plate with a hemispherical cross-section was at 260 ℃, 3 kg of the oil-soluble reaction solution prepared in Preparation Example 2 was added, and after the addition of 10 kg of the water-soluble reaction solution prepared in Preparation Example 1 was completed, the reaction vessel was allowed to stand for 15 minutes until the temperature reached 320 ℃, and then when the temperature was reached, 1 kg of the oil-soluble reaction solution prepared in Preparation Example 2 and 18 kg of the water-soluble reaction solution prepared in Preparation Example 1 were added and reacted in the reaction vessel to obtain a liquid flavor extract (direct-fire grilled meat flavor additive).

[0090] The input amounts of the above-mentioned useful reaction solution and water-soluble reaction solution, reaction temperature, etc., are shown in [Table 1] below.

[0091] Classification: Continuous Operation Heating Type Manufacturing Device Water-soluble stone Reactor input amount: 28 kg Oil-soluble stone Reactor input amount: 4 kg Reaction vessel Reaction time: 40 min Cooling water temperature: 18 ℃

[0092] The above liquid fragrance extract was obtained in 23 kg.

[0093]

[0094] Example 2. Direct-fire grilled meat flavor sauce

[0095] 93.76 wt% of the direct-fire grilled meat flavor additive prepared 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 to obtain a direct-fire grilled meat flavor sauce in which the direct-fire grilled meat flavor additive was encapsulated.

[0096]

[0097] Example 3. Direct-fire grilled meat flavor oil

[0098] 40.00 wt% of the direct-fire grilled meat flavor additive prepared according to Example 1, 59.95 wt% of canola oil, and 0.05 wt% of tocopherol were mixed and mixed at 45°C for 60 minutes, then settled and separated by 2 hours, and then filtered and removed to obtain direct-fire grilled meat flavor oil.

[0099]

[0100] Comparative Example 1. Omission of the political process

[0101] When the reaction vessel of a continuous operation heating type manufacturing device equipped with a semi-cylindrical heating plate with a hemispherical cross-section was at 260 ℃, 4 kg of the oil-soluble reaction solution prepared in Manufacturing Example 2 was added, followed by 28 kg of the water-soluble reaction solution prepared in Manufacturing Example 1, and the mixture was reacted in the reaction vessel for 40 minutes to obtain a liquid flavor extract (direct-fire grilled meat flavor additive).

[0102] A direct-fire grilled meat flavor sauce was obtained by carrying out the same procedure as in Example 2 using the above liquid flavor extract.

[0103]

[0104] <Test Example>

[0105] Test Example 1. Flavor Analysis

[0106] To identify the volatile components of the materials prepared according to the examples and comparative examples, volatile components were extracted using the SPME method, and a PAL3 autosampler device (CTC Analytics AG, Zwingen, Switzerland) was used. A 50 / 30 μm divinylbenzene / carboxen / polydimethylsiloxane (DVB / CAR / PDMS) fiber (Supelco Inc., Bellefonte, PA, USA) was mounted on the PAL sampler, and the fiber was pretreated at 270 °C for 1 hour before use. 9 g of the sample was placed in a 20-mL headspace vial (screwtop clear vial, Agilent, Palo Alto, CA, USA), sealed with a screw cap (UltraClean 18 mm screw cap w / septa, Agilent, Palo Alto, CA, USA), and placed on a sample tray. Extraction and desorption of volatile fragrance components were performed by setting the SPME parameters as shown in [Table 2].

[0107] SPME PAL3 parametersConditionSample Equilibration60 ℃, 30 min, 250 rpmSample vial penetration depth20 mmSample extraction60 ℃, 30 min, 250 rpmInlet penetration depth40 mmSample desorption200 ℃, 0.2 minConditioning time (post injection)7 min

[0108] Subsequently, fragrance active compounds were analyzed via GC-MS to identify the materials prepared according to the examples and comparative examples. An Agilent 8890N GC / Agilent 5977B mass selective detector (MSD) (Agilent Co., Palo Alto, CA, USA) was used for the GC-MS, and a DB-5MS (30 m × 0.25 mm × 0.25 μm: J&W Scientific, Folsom, CA, USA) was used as the GC column. The oven temperature was maintained at 40 ℃ for 5 minutes, then increased to 150 ℃ at a rate of 2 ℃ / min, and further increased to 250 ℃ at a rate of 10 ℃ / min. The inlet temperature was set to 200 ℃, and the mass transfer temperature to 280 ℃. Helium was used as the mobile phase gas, and the flow rate was set to 2.0 mL / min. The procedure was performed with an ionization voltage of 70 eV and a molecular weight range (m / z) of 33 to 350.

[0109] Volatile fragrance components were identified using retention indices (RI), the Wiley / 7n mass spectral database, and fragrance characteristics. The RI was calculated using alkanes (C6–C26) as indices according to the method of van den Dool and Kratz. Volatile fragrance components were identified by comparing the retention index, mass spectrum, and fragrance characteristics with standard substances and literature. The concentration of volatile fragrance components was quantified using 3-heptanol as an internal standard. The concentration was determined by the peak area ratio, which is the ratio of the peak area of ​​the internal standard to the peak area of ​​the identified volatile fragrance component, and the correlation coefficient between the peak area ratio and the amount ratio was assumed to be 1.

[0110]

[0111] The direct-fire grilled meat flavor additive of Example 1 was not measured because it is similar to Example 2, which contains 90% or more by weight of the direct-fire grilled meat flavor additive of Example 1.

[0112] Table 3 below shows the selected fragrance indicator substances, and Table 4 shows the concentrations of volatile fragrance components by group.

[0113] 화합물 명농도 (ppm)향 묘사실시예 2비교예 12-methylphenol1.240.19spicy, burnt, sweet, smoke2-methoxyphenol3.460.67woody, smoky, toasty, barbecue, swee,t wood4-methoxybenzenethiol0.930.21roasted1-(furan-1-yl)ethanone2.290.52cooked vegetable, sweet, roasty, toasty1-hydroxypropan-2-one4.991.67caramellic, buttery, fruitycyclopent-2-en-1-one2.540.49fruity, peach2-methylcyclopent-2-en-1-one3.961.31cooked, potato soupcyclohex-2-en-1-one0.950.24roasted, savory, green3-methylcyclopent-2-en-1-one2.400.47sweet, fruity, fatty2-hydroxy-3-methylcyclopent-2-en-1-one3.250.59brown sugar, sweet, cooked, caramel, maple2,3-dimethylcyclopent-2-en-1-one4.900.98woody, spicy, roasty2-hydroxy-3,4-dimethylcyclopent-2-en-1-one1.660.48maple, caramel, nuts2,3,4-trimethylcyclopent-2-en-1-one1.690.20cooked, green, spicy2-methylpyrazine4.961.79roasty, nutty, almond-like, meaty2,5-dimethylpyrazine9.172.39beef stew, roasty, burnt, toasted, barbecue2,3-dimethylpyrazine5.422.05almond-like, roasty, caramel, baked, nutty2,3,5-trimethylpyrazine6.791.93roasty, baked potato, nutty2-prop-1-en-2-ylpyrazine2.250.49burnt2-ethyl-3,5-dimethylpyrazine3.321.08burnt, roasted potato, nutty, roaty, sweet2-methylpyridine0.490.05fishy, ​​metallic, green2,4-dimethylpyridine0.380.03smoky2,3-dimethylpyridine0.620.05coffee3-ethylpyridine0.400.03caramellic, roasted, smokey3,4-dimethylpyridine0.170.03green1-(1,3-thiazol-2-yl)ethanone4.391.09roasted, nutty, bread, meaty, roasty5-methylthiophene-2-carbaldehyde10.225.42meaty, sulfurous, tea.

[0114]

[0115] Compound Group Example 2 Comparative Example 1 phenols 5.6 3 1.0 8 pyrazines 3 3.9 6 9.9 1 furans 2 2.9 0.5 2 ketones 2 6.3 5 6.4 2 sulfur compounds 1 4.6 1 6.5 1

[0116] As shown in Tables 3 and 4 above, the analysis of the flavor materials prepared according to Example 2 and Comparative Example 1 of the present invention revealed significant differences in the major components exhibiting direct-fire grilled meat flavor characteristics. In particular, phenols showed a concentration difference of about 5 times, pyrzines 3 times, and furans and ketones 4 times.

[0117] Specifically, regarding the phenols exhibiting direct-fire flavor characteristics expressed in the smoke of direct-fire grilled meat, the difference was highest when using the flavor additive (temperature program designed process) prepared according to Example 1, which induced flavor expression at high temperatures, and the representative compound was identified as 2-methoxyphenol. Additionally, pyrazines and ketones, which showed a difference of more than four times, were also found in large quantities in smoked meat cooked by the direct-fire grilling method, contributing to the natural and complex flavor characteristic of smoke. Specifically, the roasted flavor characteristics constituting the direct-fire grilled meat aroma are expressed by pyrazines, and ketones combine with phenols and carbonyls to achieve a suitable balance of flavor. Since high temperature conditions are essential due to the characteristics of the expression mechanism generated by the thermal decomposition of fat, it was confirmed that the results were significant when using the flavor additive prepared according to Example 1.

[0118] As a result, when a differentiated process method is used to express the characteristics of direct-fire grilled meat flavor, the concentration of the main flavor expression increases, and it was confirmed that the flavor additive of Example 1 is suitable as a direct-fire grilled meat flavor material.

[0119]

[0120] Test Example 2. Analysis of Quantitative Sensory Characteristics

[0121] In order to confirm the sensory characteristics of the finally developed products, quantitative sensory characteristics were analyzed for the flavor materials prepared according to Example 2 and Comparative Example 1. Sauce formulations containing 90% or more of the direct-fire grilled meat flavor additive were compared, and to evaluate the sensory characteristics of the flavor materials, sensory characteristic analysis was performed and measured by five expert panelists with more than 3 years of experience in sensory evaluation in the food industry.

[0122] During the training period, the inspectors developed and defined terms for the sensory characteristics of the samples to be evaluated, and established standard materials through panel discussions to help recognize the concept of each characteristic, which are shown in [Table 5]. The sensory characteristics of the flavor materials were evaluated using the Quantitative Descriptive Analysis (QDA) method. Flavor evaluations were conducted on the material characteristics, and a monadic procedure was used in which all sensory characteristics of one sample were evaluated before evaluating the next sample. Pork belly sliced ​​to a thickness of 2 mm was purchased, pan-fried, and then 0.8 wt% of the flavor material prepared in Example 2 and Comparative Example 1 was added and provided along with a sample without the addition.

[0123] A 9-point item scale was used for the evaluation, with the intensity increasing from 0 to 9 points and 0 points indicating the absence of a characteristic.

[0124] [Table 5] below is the definition of descriptive analysis terms, and [Table 6] is the result of descriptive analysis.

[0125] 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 oilsSoysauce(간장베이스향)Aromatic associated with soy sauce as baseChemical(화학약품향)A specific odor associated with chemical or medicine penetrating sensation in the nasal cavity

[0126]

[0127] 구분실시예 2비교예 1Burnt6.84.6Smoky6.64.4Barbecue sauce3.42.4Onion seasoning3.04.2Rancid2.01.0Soysauce2.24.4Chemical2.23.2

[0128] As shown in Tables 5 and 6 above, it was confirmed that the flavor sauce prepared according to Example 2 of the present invention exhibits higher characteristics of burnt, smoky, and rancid flavors compared to Comparative Example 1. Specifically, the flavor sauce of Example 2 exhibits strong characteristics of burnt and smoky flavors, which are major flavors expressed at high temperatures, and this is determined to be due to the high-temperature reaction of the raw materials. Rancid flavor is a flavor perceived by the thermal decomposition of fatty raw materials; its expression mechanism is identical to the principle of thermal oxidation of oil falling onto charcoal, and a unique flavor is generated from the fat. These complex flavor characteristics represent the aroma of meat grilled over an open flame, and it can be confirmed that the intensity is high in Example 2.

[0129] On the other hand, Comparative Example 1 exhibits strong characteristics of onion seasoning, soy sauce base, and chemical flavors, and it can be confirmed that cooking and seasoning characteristics expressed at lower temperatures are higher than those produced by high-temperature thermal decomposition. Additionally, because the processing temperature conditions are relatively low, flavor characteristics corresponding to off-flavors such as chemical flavors were found to be high.

[0130] As a result, it was confirmed that the direct-fire grilled meat flavor of the flavor sauce prepared according to Example 2 was expressed relatively highly.

[0131]

[0132] Test Example 3. Safety Inspection

[0133] The flavor material prepared according to Example 2 corresponds to the sauce type in the Food Code standards and was tested by referring to the legal standards for the sauce type in the Food Code. In addition, the flavor material prepared according to Example 3 corresponds to the flavor oil type in the Food Code standards and was tested by referring to the legal standards for the flavor oil type in the Food Code.

[0134] Tables 7 and 8 below are safety tests for Example 2 and Example 3, respectively.

[0135] Classification Inspection Item Criteria Result Legal Standard (Common) Appearance Suitable Suitable Foreign Matter Foreign matter 2.0 mm or larger Not detected Total Aflatoxin 15.0 μg / kg or less Salmonella n=5, c=0, m=0 / 25g Staphylococcus aureus Enteritis Vibrio erysterella monocytogenes Enterohemorrhagic Escherichia coli Campylobacter jejuni Campylobacter coliyesinia enterocolitica Clostridium perfringens Bacillus cereus 10,000 or less per g Legal Standard (Individual) Tar Dyes Not detected Preservatives Para-hydroxybenzoic acid: 0.2 g / kg or less Sorbic acid: 1.0 g / kg or less Coliforms n=0, c=1, m=0, M=10 Internal Standard Benzopyrene 1.9 μg / kg or less

[0136]

[0137] Classification Inspection Item Criteria Result Legal Standard (Common) Appearance: Suitable Foreign Matter: 2.0 mm or larger Not Detected 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: Enterobacterium enteritis Vibrio aristeria monocytogenes: Enterohemorrhagic Escherichia coli: Campylobacter jejuni Campylobacter coliyesinia: Enterocolitica Clostridium perfringens: Bacillus cereus 1,000 or less per g Benzopyrene: 2.0 μg / kg or less Legal Standard (Individual) Tar Dyes: Not Detected Acid Value: 3.0 mg / g or less

[0138] As shown in Tables 7 and 8 above, it was confirmed that the flavor materials prepared according to Examples 2 and 3 of the present invention are safe.

[0139]

[0140] Explanation of the symbols

[0141] 10: Hot plate 20: Reaction vessel

[0142] 21: Reaction vessel lid 22: Reaction vessel body

[0143] 30: Reactor feeder 31, 35: Reactor spray nozzles

[0144] 32, 36: Reactor transfer pipes 33, 37: Reactor transfer pumps

[0145] 34, 38: Reactor storage tanks

[0146] 40: Condenser tube 41: Inner tube

[0147] 42: Cooling tube

[0148] 50: Liquid fragrance storage tank

[0149] 61: Rotation axis 62: Scraper

[0150] 63: Rotating pole

[0151] ⓐ: Reactant material (oil-soluble reaction solution)

[0152] ⓑ: Reactant material (aqueous diluent)

[0153] ⓓ: Reaction product ⓔ: Liquid fragrance extract

[0154] ⓕ: Cooling liquid

[0155] The direct-fire grilled meat flavor additive of the present invention exhibits balanced direct-fire grilled meat flavor characteristics and is used to realize a meat taste or smoky flavor, and can be used in instant foods using meat, ramen, seasoning powder, snacks, ham, sausage, meatball, patty, vegan sausage, vegan patty, vegan bulgogi, etc.

Claims

1. (A) A step of providing a continuous operation heating type manufacturing device comprising a reaction vessel having a semi-cylindrical heating plate with a hemispherical cross-section provided inside; (B) a step of adding 10 to 80 weight% of each of the oil-soluble reaction solution and the water-soluble reaction solution to the total weight of each at a temperature of 200 to 300 ℃ of the reaction vessel; (C) A step of adjusting the temperature of the reaction vessel to 230 to 400 ℃ when the input of the above-mentioned useful reaction solution and water-soluble reaction solution is completed; and (D) a step of obtaining a liquid flavor extract by adding the remaining amount of a useful reaction solution and a water-soluble reaction solution when the above temperature is reached; a method for manufacturing a direct-fire grilled meat flavor additive characterized by including the above step.

2. A method for manufacturing a direct-fire grilled meat flavor additive, characterized in that, in claim 1, the total water-soluble reaction solution and the oil-soluble reaction solution are used in a weight ratio of 1:0.01-1.

3. A method for manufacturing a direct-fire grilled meat flavor additive, wherein, in claim 1, the water-soluble reaction solution is characterized by being a mixture of water-soluble raw materials and purified water in a weight ratio of 1:1 to 15.

4. A method for preparing a direct-fire grilled meat flavor additive according to claim 1, wherein the water-soluble reaction solution comprises one or more proteins selected from the group consisting of yeast extract, HVP, soy sauce, and concentrated aquatic product extract; amino acids; one or more sugars selected from the group consisting of glucose and corn syrup; one or more plant extracts selected from the group consisting of garlic powder, onion powder, and ginger extract; a pH adjuster; and purified water, heated at 80 to 100 ℃ for 1 to 50 minutes.

5. A method for manufacturing a direct-fire grilled meat flavor additive, wherein in step (B) and step (D), a water-soluble reaction solution is introduced into a reaction vessel after the oil-soluble reaction solution is introduced, respectively.

6. A method for manufacturing a direct-fire grilled meat flavor additive, characterized in that, in claim 1, the step of raising the temperature of the reaction vessel ((C)) and the step of introducing the oil-soluble reaction solution and the water-soluble reaction solution ((D)) are repeated 1 to 5 times after the introduction of the oil-soluble reaction solution and the water-soluble reaction solution is completed.

7. A method for manufacturing a direct-fire grilled meat flavor additive, characterized in that, in claim 1, the useful reaction solution is introduced during the manufacturing process at an input rate of 5.0 to 9.0 kg / min.

8. A method for manufacturing a direct-fire grilled meat flavor additive, characterized in that, in claim 1, the water-soluble reaction solution is introduced during the manufacturing process at an introduction rate of 1.0 to 6.0 kg / min.

9. A method for manufacturing a direct-fire grilled meat flavor additive, characterized in that, in step (C) of claim 1, the temperature of the reaction vessel is gradually raised for 1 to 30 minutes.

10. A method for manufacturing a direct-fire grilled meat flavor additive, wherein, in claim 1, the useful reaction solution is characterized by melting one or more types of fat selected from the group consisting of beef fat, pork fat, chicken fat, duck fat, and vegetable oil at 40 to 80 ℃.

11. A direct-fire grilled meat flavor additive manufactured according to the manufacturing method of any one of claims 1 to 10.

12. A food composition characterized by including the direct-fire grilled meat flavor additive of claim 11.

13. A food composition according to claim 12, characterized in that the food composition is a sauce, flavored oil, snack, processed meat product, or alternative meat product.

14. A food composition according to claim 12, characterized in that the food composition is in the form of an oil, powder, solid, liquid, or chewable formulation. 15.(a) A step of mixing the direct-fire grilled meat flavor additive of claim 11 with edible oil; and (b) a step of adjusting the mixture of the above-mentioned mixed direct-fire grilled meat flavor additive and edible oil to 30 to 90°C, stirring, and then performing settling and moisture separation to remove moisture; characterized by comprising a method for manufacturing flavored oil using a direct-fire grilled meat flavor additive.

16. A method for producing flavored oil using a direct-fire grilled meat flavor additive, characterized in that, in step (a) of claim 15, the direct-fire grilled meat flavor additive and the edible oil are mixed in a weight ratio of 1:0.1-9.

17. A method for producing flavored oil using a direct-fire grilled meat flavor additive, characterized in that, in step (a) of claim 15, the edible oil is one or more selected from the group consisting of canola oil, brown rice oil, soybean oil, grapeseed oil, corn oil, sunflower oil, and olive oil.

18. A method for producing flavored oil using a direct-fire grilled meat flavor additive according to claim 15, characterized in that in step (b) above, a mixture of a direct-fire grilled meat flavor additive and edible oil is mixed by stirring for 60 to 400 minutes, and then settling and moisture separation are performed for 2 to 24 hours.

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