포도당, L-시스테인염산염, 건조효모분말을 물과 혼합한 후 Maillard 반응을 시켜 meat flavor를 제조하였다. Maillard 반응산물인 meat flavor에 쇠고기추출물, 마늘, 양파, 카라멜 등을 혼합하고 열처리하여 암갈색을 띠는 meat base(MB)를 제조하였다. 이 MB에 함유되어 있는 향기성분을 GC로 분석한 결과 thiazole류 7종과 thiophene류 11종의 총 18종에 이르는 함유황 이원자고리 화합물을 동정하였다. 여기서, 주요 향기성분은 5종으로 이는 4-methyl-5-thiazole ...
포도당, L-시스테인염산염, 건조효모분말을 물과 혼합한 후 Maillard 반응을 시켜 meat flavor를 제조하였다. Maillard 반응산물인 meat flavor에 쇠고기추출물, 마늘, 양파, 카라멜 등을 혼합하고 열처리하여 암갈색을 띠는 meat base(MB)를 제조하였다. 이 MB에 함유되어 있는 향기성분을 GC로 분석한 결과 thiazole류 7종과 thiophene류 11종의 총 18종에 이르는 함유황 이원자고리 화합물을 동정하였다. 여기서, 주요 향기성분은 5종으로 이는 4-methyl-5-thiazole ethanol, thiazolidine, thiophene, 3-methyl thiophene, 2,4-bis(1,1-dimethylethyl) thiophene이었다. 이 MB에 정제소금, 설탕, MSG 등을 처리하여 복합조미료를 제조하였다. 이 과정에서 복합조미료의 품질특성에 미치는 영향인자는 각 원료의 배합순서가 가장 중요하였다. 특히, 고체원료에 대한 액상원료의 coating 과정에서 복합조미료의 입도, 색상, 용해도, 부유물 및 침전물의 생성 여부 등이 결정되는 것으로 밝혀졌다
포도당, L-시스테인염산염, 건조효모분말을 물과 혼합한 후 Maillard 반응을 시켜 meat flavor를 제조하였다. Maillard 반응산물인 meat flavor에 쇠고기추출물, 마늘, 양파, 카라멜 등을 혼합하고 열처리하여 암갈색을 띠는 meat base(MB)를 제조하였다. 이 MB에 함유되어 있는 향기성분을 GC로 분석한 결과 thiazole류 7종과 thiophene류 11종의 총 18종에 이르는 함유황 이원자고리 화합물을 동정하였다. 여기서, 주요 향기성분은 5종으로 이는 4-methyl-5-thiazole ethanol, thiazolidine, thiophene, 3-methyl thiophene, 2,4-bis(1,1-dimethylethyl) thiophene이었다. 이 MB에 정제소금, 설탕, MSG 등을 처리하여 복합조미료를 제조하였다. 이 과정에서 복합조미료의 품질특성에 미치는 영향인자는 각 원료의 배합순서가 가장 중요하였다. 특히, 고체원료에 대한 액상원료의 coating 과정에서 복합조미료의 입도, 색상, 용해도, 부유물 및 침전물의 생성 여부 등이 결정되는 것으로 밝혀졌다
Meat flavor was manufactured from Maillard reaction after mixing of glucose, L-cysteine monohydrochloride, dry yeast powder and water. Meat base(MB) of dark brown color was manufactured from heat treatment after mixing of beef extract, garlic, onion, caramel and meat flavor as by-product of Maillard...
Meat flavor was manufactured from Maillard reaction after mixing of glucose, L-cysteine monohydrochloride, dry yeast powder and water. Meat base(MB) of dark brown color was manufactured from heat treatment after mixing of beef extract, garlic, onion, caramel and meat flavor as by-product of Maillard reaction. Eighteen kinds of flavor components were detected by GC. These flavor components were all sulfur-containing heterocyclic compounds as 7 kinds of thiazoles and 11 kinds of thiophenes. Major flavor components were 4-methyl-5-thiazole ethanol, thiazolidine, thiophene, 3-methyl thiophene, and 2,4-bis(1,1-dimethylethyl) thiophene, respectively. Complex seasoning was manufactured from mixing of this MB and refined salt, sugar, MSG etc. In this process, the most important influencing factor about quality characteristics was mixing sequence of these raw-materials. It was determined the particle size, color, solubility in water, producing of float and precipitate through coating process of liquid raw-materials with solid raw-materials.
Meat flavor was manufactured from Maillard reaction after mixing of glucose, L-cysteine monohydrochloride, dry yeast powder and water. Meat base(MB) of dark brown color was manufactured from heat treatment after mixing of beef extract, garlic, onion, caramel and meat flavor as by-product of Maillard reaction. Eighteen kinds of flavor components were detected by GC. These flavor components were all sulfur-containing heterocyclic compounds as 7 kinds of thiazoles and 11 kinds of thiophenes. Major flavor components were 4-methyl-5-thiazole ethanol, thiazolidine, thiophene, 3-methyl thiophene, and 2,4-bis(1,1-dimethylethyl) thiophene, respectively. Complex seasoning was manufactured from mixing of this MB and refined salt, sugar, MSG etc. In this process, the most important influencing factor about quality characteristics was mixing sequence of these raw-materials. It was determined the particle size, color, solubility in water, producing of float and precipitate through coating process of liquid raw-materials with solid raw-materials.
AI-Helper
※ AI-Helper는 부적절한 답변을 할 수 있습니다.