CHOE, YU PUNG,최유풍,GIM, JI TAE,김지태,LEE, GYEONG GUK,이경국,BAEK, HO CHEOL,백호철
申请号：
KR1020110030601
公开号：
KR1020120113821A
申请日:
2011.04.04
申请国别(地区):
KR
年份:
2012
代理人:
摘要：
PURPOSE: A producing method of a natural beef flavor agent is provided to use a protein source and carbohydrate of a tuna extract, vitamins, and other natural ingredients.CONSTITUTION: A producing method of a natural beef flavor agent comprises the following steps: selecting enzyme RP-1G and umamizyme G as proteinase of a tuna extract(S104) enzyme-decomposing the tuna extract at 90 deg. C for 30 minutes(S106) mixing and reacting 30-37% of enzyme-decomposed product, 25-28% of maltodextrin, 12-16% of yeast extract, 6-9% of reaction flavor mix, 4-7% of water containing glucose, 6-8% of white sugar, 4-7% of refined salt, and 0-2% of 5`-ribonucleotide(S110) and performing a functionality test using the obtained beef flavor agent(S114).COPYRIGHT KIPO 2013[Reference numerals] (AA) Start (BB) Finish (S102) Collecting ingredients for replacing the beef flavor, and selecting the optimum ingredients (S104) Selecting an optimum decomposition enzyme for the selected tuna extract (S106) Setting the processing condition for the decomposition enzyme (S108) Analyzing the amino acid components in the enzyme-decomposed product (S110) Setting the mixing and reaction condition (S112) Paste type or powder type beef flavor agent (S114) Analyzing the composition and the function of the product본 발명은 천연 소고기맛 향료의 제조 방법에 관한 것으로, 참치 추출물의 단백질 분해 효소 중 최적 분해 효소로 Enzyme RP-1G 및 Umamizyme G를 선택하는 단계와, 상기 Enzyme RP-1G 및 Umamizyme G를 이용하여 효소 분해 처리 조건에 따라 상기 참치 추출물을 효소 분해하는 단계와, 상기 참치 추출물의 효소 분해물에 말토 덱스트린, 이스트 추출물, 리액션 후레바 믹스, 함수 포도당, 정백당, 정재염, 5-리보뉴클레오티드이나트륨을 배합한 후, 반응 조건을 설정하여 소고기맛 향료를 제조하는 단계와, 상기 제조된 소고기맛 향료에 대한 분석 및 관능검사를 수행하는 단계를 포함한다.
