|
KMID : 0613820160260111269
|
|
Journal of Life Science
2016 Volume.26 No. 11 p.1269 ~ p.1274
|
|
|
Optimizing Maillard Reaction for Development of Natural Seasoning Source Using Oyster Hydrolysate
|
|
Ryu Tae-Hyun
Kim Jin-Hee
Shin Ji-Young
Kim Hyeon-Jeong
Yang Ji-Young
|
|
|
Abstract
|
|
|
|
The oyster is called "milk of sea" which is abundant in taurine, glycogen, cellenium. It could be used in making natural source. Recently, consumers have more interest in natural source because of their diverse preference and its special taste. The goal of this study is to optimize maillard reaction condition for manufacturing natural seasoning using oyster and oyster cooking drip hydrolysate. The result was judged by browning degree and pyrazine, which is flavor components when food heating. Hydrolysate and sugar react according primarily to type of sugar - glucose, xylose and fructose. Xylose was selected as best sugar of browning degree. In the case of sugar contents, all conditions over 1% of sugar contents are almost same. Therefore, the lowest 1% of sugar was selected as appropriate condition. According to the reaction with different temperature, browning degree and pyrazine contents had been increased over 60℃, but the product at 120℃ had off-flavored. So, 100℃ is the best condition for the browning reaction. And in accordance with different reaction time, after 6 hours, there was no change in pyrazine and browning reaction. Therefore, to manufacture natural seasoning source, it is optimal to react xylose for maillard reaction at 100℃ for 6 hr with hydrolysate of oyster and oyster cooking drip.
|
|
|
KEYWORD
|
|
|
Browning reaction, maillard reaction, oyster hydrolysate, pyrazine
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|