Reaction flavor 기술을 이용한 구운 쇠고기향 개발

Development of a Burnt Beef Flavor by Reaction Flavor Technology

HVP로부터 구운 쇠고기향를 제조하기 위하여 쇠고기향 생성에 중요하게 작용하는 반응들을 고려하여 전구물질을 탐색한 결과, 구운 소고기 향을 생성하는 전구물질조성으로 HVP, ribose, cysteine, furaneol, thiamin, methionine, 마늘분말 및 phospholipid를 선정 하였다. 선정된 전구물질조성을 고온 고압 반응기를 이용하여 구운 쇠고기향 생성에 영향을 주는 반응조건들을 알아본 결과, 최적 반응조건은 $130^{\circ}C$, 교반속도 100rpm 및 반응시간 1시간에 수분 7.5% 첨가시 좋은 구운 쇠고기 향이 생성되었다. Omission test에 의해 구운 쇠고기향 생성에 중요한 역할을 하는 전구물질을 선정한 결과 cysteine, furaneol, thiamin 및 마늘분말이었다. HVP 5% ribose, 5% methionine, 5% phospholipid를 기본 base로 하고, cysteine, furaneol, thiamin, 그리고 마늘분말을 독립변수로 하여 반응표면분석법을 행한 결과 전구물질의 최적조성은 7.7% cysteine, 7.3% furaneol, 2.1% thiamin 및 6.9% 마늘 분말로 나타났다.

To develop a burnt beef flavor by reaction flavor technology, hydrolyzed vegetable protein (HVP) was reacted with precursors. Ribose, cysteine, furaneol, thiamin, methionine, garlic powder, and phospholipid were selected as suitable precursors for producing a burnt beef flavor. HVP and the selected precursors were reacted in a high pressure reactor to optimize reaction parameters, such as temperature, time, and water content. Optimum reaction conditions were $130^{\circ}C$, 1 hr, and 7.5% water addition. A burnt beef flavor was generated without pH adjustment. On the basis of an omission test, cysteine, furaneol, thiamin, and garlic powder were evaluated for optimization using response surface methodology. The optimum composition of precursore was determined to be 7.7% cysteine, 7.3% furaneol, 2.1% thiamin, and 6.9% garlic powder. Based on these results, optimum reaction conditions for the production of a burnt beef flavor from HVP were 5% ribose, 5% methionine, 5% phospholipid, 7.7% cysteine, 7.3% furaneol, 2.1% thiamin, 6.9% garlic powder, 7.5% water addition, $130^{\circ}C$ reaction temperature, and 1hr reaction time.