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WO2013008973A1 - Extrait déshydraté sous forme de poudre de bœuf et de légumes mélangés, procédé pour le fabriquer et assaisonnement à base de bœuf contenant celui-ci - Google Patents

Extrait déshydraté sous forme de poudre de bœuf et de légumes mélangés, procédé pour le fabriquer et assaisonnement à base de bœuf contenant celui-ci Download PDF

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Publication number
WO2013008973A1
WO2013008973A1 PCT/KR2011/005456 KR2011005456W WO2013008973A1 WO 2013008973 A1 WO2013008973 A1 WO 2013008973A1 KR 2011005456 W KR2011005456 W KR 2011005456W WO 2013008973 A1 WO2013008973 A1 WO 2013008973A1
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WO
WIPO (PCT)
Prior art keywords
powder
beef
vegetable
weight
parts
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/KR2011/005456
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English (en)
Korean (ko)
Inventor
지정환
윤인덕
정순봉
정세현
조윤제
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
CJ CheilJedang Corp
Original Assignee
CJ CheilJedang Corp
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Filing date
Publication date
Application filed by CJ CheilJedang Corp filed Critical CJ CheilJedang Corp
Publication of WO2013008973A1 publication Critical patent/WO2013008973A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A23L23/10—Soup concentrates, e.g. powders or cakes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/30—Meat extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/14—Dried spices
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/26—Meat flavours

Definitions

  • the present invention relates to a mixed extract dried powder of beef and vegetables, a method for preparing the same, and a beef seasoning containing the powder.
  • Beef powder or mixed beef and vegetable powder is an intermediate raw material of food, which enhances the taste and aroma of food and enhances food manufacturing.It is used as a component of seasonings, as well as for snacks and snacks. It is also used as a raw material in cooking processing of meat products.
  • conventional beef powder (see Patent No. 10-1034547) is generally manufactured by a method of undergoing an enzymatic digestion step, so that the beef powder prepared by such a method has a strong bitter taste, There was a problem of altering the taste.
  • the beef powder produced through the enzymatic digestion step has a strong bitter taste because the powder contains a high degree of proteolysis, that is, a large amount of proteolytic hydrolysates, especially proline, leucine, When it contains a large number of hydrophobic amino acid residues such as isoleucine, there has been a problem that the strength of the bitter taste is increased, which adversely affects the taste of beef powder and the food using the same.
  • the existing beef seasoning (see Patent No. 10-0750072) consisting of beef powder as a component, but by adding the soy sauce, fish sauce, yeast extract, etc., which is a component of the seasoning, Umi taste unique to seasonings, The added seasoning has a dark brown color, and when the food is cooked using this, the color of the food is changed.
  • the strong flavor from the soy sauce, fish sauce, etc. causes strong flavoring and the flavor of food is also changed. There was a problem that it is difficult to feel the natural flavor that comes from the raw materials such as beef, vegetables that are components of.
  • Patent Document 1 KR 10-0750072 B1 (March 21, 2007)
  • Patent Document 2 KR 10-1034547 B1 (announced on May 2, 2011)
  • An object of the present invention is to provide a mixed extract dry powder of beef and vegetables, a method for producing the same, and a beef seasoning composition containing the powder. More specifically, a method of preparing a mixed extract dry powder of beef and vegetables, which is ground by mixing the raw beef and vegetable raw materials at the beginning of the powder manufacturing process, and then powdering, and containing the powder and the powder prepared by the manufacturing method. It is an object to provide a seasoning composition.
  • the present invention provides a mixed extract dried powder of beef and vegetables, a method for preparing the same, and a beef seasoning composition containing the powder. More specifically, a method of preparing a mixed extract dry powder of beef and vegetables, which is ground by mixing the raw beef and vegetable raw materials at the beginning of the powder manufacturing process, and then powdering, and containing the powder and the powder prepared by the manufacturing method. It provides a seasoning composition.
  • the present invention is a deep and unique complex taste (combination of beef and vegetables) is formed by mixing the raw beef and vegetable raw materials in the early stage of the powder manufacturing process and then powdered together to form a beef flavor compared to conventional beef powder
  • a method for producing a mixed extract dry powder of beef and vegetables that is fortified and tastes great is provided.
  • Characterized in that it comprises a provides a method for producing a dry powder extract of beef and vegetables.
  • beef raw meat and vegetable raw materials are added to a single facility together with water, and mixed and heated.
  • the water may be preferably added at a weight of 0.1 to 1 times the total weight of the beef raw meat and vegetable raw materials, and more preferably at a weight of 0.2 to 0.5 times.
  • the b) extraction step is not particularly limited in its manner, and may be performed in a general manner through an extraction apparatus known in the art or similar fields of the present invention.
  • the extract produced by the extraction step is a concept that includes both the extract containing the seasoning ingredients extracted from the beef raw meat and vegetable raw material and the solids undergoing the extraction step.
  • the c) drying step is not particularly limited in the manner, and may be carried out in a general manner through a device known in the art or a similar field of the present invention, but the vacuum concentration step of concentrating the extract and drying the concentrate It may be carried out through a vacuum drying process, or a method including a drying process for drying the extract hot air.
  • the vacuum concentration process refers to a process of concentrating an object while gradually lowering the pressure in the apparatus, and the vacuum drying process is a process of removing moisture from the object by drying the heat through the hot plate while gradually lowering the pressure in the apparatus.
  • the hot air drying process means a process of drying the object by providing hot wind in the device.
  • the d) grinding step is not particularly limited in the manner, and may be carried out in a general manner through a grinding device known in the art or similar field of the present invention.
  • the b ') separation step of the extract is not particularly limited in its manner, and may be performed in a general manner through a device known in the art or a similar field of the present invention, but preferably may be performed by centrifugation. have.
  • the centrifugation is not particularly limited in the manner, and may be performed in a general manner through a decanter known in the art or a similar field of the present invention.
  • the c) drying step of the separated extract may be performed through a vacuum concentration process for concentrating the extract and a continuous vacuum drying (CVD) process for drying the concentrate.
  • the apparatus used in the vacuum concentration or vacuum drying process may be carried out in a general manner through apparatus known in the art or similar field of the present invention.
  • the c) drying step for the separated solids may be preferably carried out through an air drying (AD) process.
  • the apparatus used in the hot air drying process may be performed in a general manner through apparatuses known in the art or similar fields of the present invention.
  • the d ') mixing step is not particularly limited in the manner, and may be carried out in a general manner through a device known in the art or a similar field of the present invention, but preferably dried, ground extract powder and solid powder, respectively
  • the mixer is preferably a ribbon mixer (Ribbon Mixer) in the vessel is a device for mixing the material by three-dimensional motion, that is, vertical, horizontal and rotation, the shape, volume and rotation of the ribbon stirrer Silver may vary depending on the materials to be mixed).
  • the enzyme digestion step of beef refers to a step of including a series of processes for degrading the protein by adding a proteolytic enzyme to the raw material mixture such as beef in the manufacture of a powder such as beef.
  • the powder of beef and vegetable mixture according to the above [4], wherein the powder has a proteolytic degree of 10% or less In the case of beef-containing powder produced by the production process through the conventional enzymatic digestion step, it is to provide a powder having a considerably lower level of hydrolysis compared to about 15% or more protein hydrolysis.
  • the degree of proteolysis refers to the rate at which the peptide bonds of the protein are broken, that is, the degree of cleavage of the peptide chain, and the method for measuring the degree of proteolysis is not particularly limited, and is generally known in the art or similar fields of the present invention. It may be carried out by the method, but preferably by the Trinitrobenzenesulfonic acid (TNBS) method.
  • TNBS Trinitrobenzenesulfonic acid
  • Beef and vegetable mixed extract dry powder according to the present invention is characterized in that the degree of protein hydrolysis is 10% or less, more preferably 5% or less, and most preferably 3% or less. Since the higher the protein hydrolyzate content, the stronger the bitter taste occurs in the powder containing the beef component, the powder of the present invention is most preferably reduced by 85% protein hydrolyzate content compared to the conventional powder to minimize the occurrence of bitter taste Provide excellent flavored dry powder with beef and vegetable mixture.
  • the powder provides beef and vegetable mixed extract dried powder, further comprising a sun salt and a bone bone extract.
  • the sun salt refers to a salt made by bringing seawater into a salt field and evaporating moisture with wind and sunlight.
  • the ethmoid extract means that the broth produced by orphaning the leg bone (bone bone) of the cow is concentrated.
  • the powder is not particularly limited in the content ratio of each component, more preferably, based on 100 parts by weight of beef components, 70 to 90 parts by weight, onion components 70 to 90 parts by weight, shiitake mushroom components 1 to 20 parts by weight, bone components 1 to 20 parts by weight and sun salt 1 to 20 parts by weight, most preferably 100 parts of beef components It may contain 75 to 85 parts by weight of no-component, 75 to 85 parts by weight of onion component, 5 to 10 parts by weight of shiitake mushroom component, 5 to 10 parts by weight of bone bone component and 5 to 10 parts by weight of natural salt.
  • a beef seasoning composition characterized in that the beef and vegetable mixed extract dry powder according to the above [4] is contained.
  • composition of [9] wherein the composition further comprises a sun salt and vegetable powder, to provide a beef seasoning composition.
  • the vegetable powder according to the above [10] which is characterized in that it comprises garlic powder, rice powder, cabbage powder, radish powder, and green onion powder, to provide a beef seasoning composition. do.
  • the vegetable powder may be prepared by a method known in the art or a similar field of the present invention, but may be preferably used vegetable powder prepared by vacuum freeze drying.
  • the vacuum freeze drying method is a method of freezing and drying the object while lowering the pressure in the apparatus, and the vegetable powder prepared by pulverizing the dried object through the above method is spray dry (Spray dry: juice of vegetables).
  • spray dry juice of vegetables
  • the composition is not particularly limited in the content ratio of each component, more preferably 100% by weight of the beef and vegetable mixed extract dry powder It contains 30 to 60 parts by weight of natural salt, 1 to 20 parts by weight of garlic powder, 1 to 20 parts by weight of rice powder, 1 to 15 parts by weight of cabbage powder, 0.1 to 10 parts by weight of powdered green onion and 0.1 to 10 parts by weight of green onion powder.
  • the beef and vegetable mixed powder 40 to 50 parts by weight of natural salt, 8 to 12 parts by weight of garlic powder, 6 to 11 parts by weight of rice flour, 5 to 10 parts by weight of cabbage powder, It may contain 0.5 to 3 parts by weight of powderless and 0.5 to 3 parts by weight of green onion powder.
  • the composition of [9] wherein the composition does not contain soy sauce, fish sauce or yeast extract, provides a beef seasoning composition.
  • the soy sauce, fish sauce or yeast extract is not particularly limited in its raw material, type, manufacturing method and the like, and known in the technical field or similar field of the present invention.
  • the seasoning composition containing the beef and vegetable mixed powder of the present invention is compared with the soy sauce, fish sauce or yeast extract added as a flavor component for forming the umami, and soy sauce, fish sauce or yeast.
  • the seasoning composition of the present invention When the seasoning composition of the present invention is utilized in food without adding an extract, it provides a seasoning composition which adds a natural flavor derived from beef and vegetable mixed extract dry powder without altering the color, aroma and taste of the food.
  • a beef seasoning composition according to the above [13], further comprising a spice powder.
  • the spice powder is a powder whose main purpose is to add fragrance to foods, which may be added during cooking or processing of foods to add a unique or strong aroma, taste or color, or to preserve foods added thereto. Means all ingredients, seasonings, etc.
  • the spice powder is not particularly limited in its raw material, type, manufacturing method and the like, and may be used in the technical field or similar field of the present invention.
  • the spice powder according to the above [14], wherein the spice powder comprises any one or more of red pepper powder, ginger powder, and black pepper powder.
  • a beef seasoning composition according to the above [13], further comprising a fruit concentrate.
  • the fruit concentrate is not particularly limited in its raw material, type, manufacturing method, and the like, and those known in the technical field or similar field of the present invention can be used.
  • the fruit concentrate according to the above [16], wherein the fruit concentrate comprises any one or more of plum, pear or apple concentrate.
  • the present invention has the advantage of providing a mixed extract dried powder of beef and vegetables, a method for producing the same, and a beef seasoning composition containing the powder. More specifically, by mixing the raw beef and vegetable raw materials at the beginning of the powder manufacturing process and powdering them together, a deep and unique complexation is formed, which enhances the beef flavor and has a very good taste and aroma compared to the conventional beef powder. It provides the method of producing the mixed extract dry powder, and has the advantage of providing the prepared powder and the seasoning composition containing the powder.
  • Pretreatment step of raw materials Commercial frozen beef meat 95CL (Chemical-Lean) was put on, thawed in a cold store for 24 hours, and then beef was chopped using a frozen chopper. Meanwhile, commercial dried shiitake mushrooms were obtained, coarsely pulverized using hamma wheat, and commercially available onions were obtained and sliced using a vegetable slicer. Commercial radish was obtained and chopping was performed using a chopper.
  • Raw material mixing and warming step The raw material and water introduced into the extraction tank in the above step was stirred at a speed of 52 rpm while heating to 98 °C.
  • Hot air drying step of solids Meanwhile, 5 kg of the solids separated in step 4) are placed in a tray, and panned into an air drying (AD) device, and the water content is 8% or less at 75 ° C. for 9 hours. Hot-air dried to be.
  • AD air drying
  • Drying Milling Step The solid dried matter was pulverized using a hammer mill to be powdered.
  • a beef seasoning containing the same was prepared using the beef and vegetable mixed extract dry powder prepared by the method of Example 1, in the following composition ratio.
  • Beef seasoning was prepared by mixing 46 kg of natural salt, 100 kg of dried garlic powder, 10.7 kg of rice powder, 9 kg of rice flour, 7 kg of cabbage powder, 1.7 kg of radish powder, and 1.7 kg of green onion powder.
  • the rice flour and dried garlic powder were obtained from commercially available ones, and the method of preparing cabbage powder, radish powder and green onion powder will be described in detail in Example 3 below.
  • the vacuum freeze-dried vegetables were ground in a dried state using a grinding apparatus to prepare vegetable powder.
  • Beef and vegetable simple mixed powder was prepared according to the existing mixed powder manufacturing method, unlike the present invention prepared by mixing the raw beef and vegetable raw materials in the powder manufacturing process at the beginning of the powder manufacturing process and then powdered by the method of Example 1 .
  • the onion component of the powder according to Example 1 the inherent sulfur component is modified to taste similar to beef to form a complex taste of onion and beef, in the case of dried shiitake mushrooms, mixed with beef, heated, extracted During the process, the GMP components of the mushrooms were sufficiently eluted, so they could taste the mushrooms.
  • Beef powders and vegetable powders are prepared separately, and conventional seasonings (CJ CheilJedang, Sanjeung Hoeung Hanwoo) containing simple mixed powders are obtained and mixed with raw beef and various vegetable raw materials at the beginning of the powder manufacturing process.
  • the sensory test was compared to the seasoning of Example 2 containing the powder of Example 1 prepared by the extraction step was carried out on 20 trained sensory test personnel.
  • the evaluation method is after diluting each seasoning of the present invention to a concentration of 1% (10 g / L), and boil the sample for about 3 minutes, and then randomly attach a number to each sample, and then cool it to 60 °C each panel 15 ml each.
  • the beef seasoning prepared by the method of Example 2 the complex flavor formed by heating and extracting the beef and vegetables together, the taste and flavor of the seasoning is improved, as well as beef flavor in the vegetables, the beef flavor As a result, the consumer's preferences also increased.
  • Beef and vegetable mixed extract dry powder according to a manufacturing method comprising a beef enzyme decomposition step to compare the powder prepared through the enzyme digestion step of beef and the powder prepared without the enzyme digestion step (prepared by Example 1) was prepared.
  • Example 1 the raw material was subjected to the chopping of the beef meat with a chopper in the pre-treatment step, it was put into a decomposition tank, and the protease (protease) was added, followed by a proteolytic step of stirring at 50 ° C. for 2 hours. It was then heated to 100 ° C. for 30 minutes to deactivate the proteolytic enzymes in the digestion tank.
  • protease protease
  • the sensory properties of the beef and vegetable mixed extract dried powder prepared according to Example 1 and the beef and vegetable mixed extract dried powder prepared through the enzymatic digestion of beef according to Comparative Example 2 were carried out on 20 trained sensory test agents. The test was conducted.
  • the evaluation method is to dilute the powders prepared in Example 1 and Comparative Example 2 to 1% concentration (10 g / L), and then boil the sample for about 3 minutes, and then randomly attach a number to each sample. After cooling it to 60 °C to give each panel 15ml.
  • the powder of Comparative Example 2 was evaluated to have a considerably stronger bitter taste and less beef flavor than the powder of Example 1, so that the powder of Example 1 was generally higher than the powder of Comparative Example 2 It was judged to have.
  • a beef seasoning containing soy sauce was further prepared by adding 20 kg of commercial soy sauce powder to the beef seasoning prepared in Example 2 and mixing the mixture.
  • each seasoning was put in a container, and the characteristics (color, flavor) of each seasoning were evaluated, and evaluation of flavor and taste was made after boiling 5 g of radish (50 g / L) in 5% of concentration beforehand.
  • radish 50 g / L
  • concentration 5%

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Seasonings (AREA)

Abstract

La présente invention concerne un extrait déshydraté sous forme de poudre de bœuf et de légumes mélangés, un procédé pour le fabriquer et une composition d'assaisonnement à base de bœuf contenant celui-ci. Plus particulièrement, la présente invention concerne un procédé de fabrication d'un extrait déshydraté sous forme de poudre de bœuf et de légumes mélangés, dans lequel du bœuf cru et des légumes crus sont mélangés au début d'un processus de fabrication de poudre et ensuite conjointement extraits et réduits en poudre, à une poudre fabriquée de cette manière et à une composition d'assaisonnement contenant la poudre.
PCT/KR2011/005456 2011-07-14 2011-07-25 Extrait déshydraté sous forme de poudre de bœuf et de légumes mélangés, procédé pour le fabriquer et assaisonnement à base de bœuf contenant celui-ci Ceased WO2013008973A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
KR10-2011-0070114 2011-07-14
KR1020110070114A KR101171009B1 (ko) 2011-07-14 2011-07-14 쇠고기 및 채소의 혼합 추출 건조 분말과 이의 제조 방법 및 이 분말을 함유한 쇠고기 조미료

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WO2013008973A1 true WO2013008973A1 (fr) 2013-01-17

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CN109730290A (zh) * 2019-03-18 2019-05-10 贾召鹏 一种零添加食盐和淀粉的牛肉粉调味料
CN114027487A (zh) * 2021-11-23 2022-02-11 山东中达供应链管理有限公司 一种天然果蔬轻盐调味料
CN114365836A (zh) * 2022-01-20 2022-04-19 四川省火娃食品有限公司 一种青汤调味料及其制备方法

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KR102693560B1 (ko) * 2021-10-12 2024-08-08 농협경제지주 주식회사 채소류 조미분말 조성물 및 그 제조방법
KR102620253B1 (ko) * 2022-12-12 2024-01-02 김태석 찜 요리에 사용되는 조미 분말의 제조방법
KR20240122669A (ko) 2023-02-03 2024-08-13 성균관대학교산학협력단 유박 가수분해물을 포함하는 천연 조미료 조성물 및 이의 제조방법

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CN109730290A (zh) * 2019-03-18 2019-05-10 贾召鹏 一种零添加食盐和淀粉的牛肉粉调味料
CN114027487A (zh) * 2021-11-23 2022-02-11 山东中达供应链管理有限公司 一种天然果蔬轻盐调味料
CN114365836A (zh) * 2022-01-20 2022-04-19 四川省火娃食品有限公司 一种青汤调味料及其制备方法

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