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KMID : 1134820190480020237
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Journal of the Korean Society of Food Science and Nutrition
2019 Volume.48 No. 2 p.237 ~ p.244
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Preparation of Microencapsulated Savory Powders from Hydrolysates of Soy Sauce Residue
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Cha Yong-Jun
Wang Wenfeng
Seok Hwa-Yeong
Lee Chang-Heon
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Abstract
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To prepare microencapsulated savory powders from the hydrolysate of soy sauce residue produced by reaction flavors, the standardization process of core materials and the selection and amounts of optimal wall material were determined. The savory hydrolysate as a core material was obtained from the hydrolysis of soy sauce residue with 0.4% Alcalase at 50°C for 2 h, followed by hydrolysis with 0.43% mixed enzyme (Flavourzyme:Protamex＝1:1) for 4.43 h, inactivation at 98°C for 10 min, and induction of reaction flavor at 95°C for 2 h. Wall material with 8% added gum arabic (GA) and 16% cyclodextrin had 40.98% recovery, followed by 38.94% of maltodextrin (MD)/GA (16/8%) and 33.82% of Max-1000/GA (16/8%), respectively, under spray-dried conditions (inlet temperature, 165°C; outlet temperature, 95°C; atomizer pressure, 120 kPa; spray rate, 400 mL/h). The Max-1000/GA had the best moisture content and water solubility index (WSI), followed by CD/GA and MD/GA (P<0.05), whereas the reverse order was observed for the water absorption index (WAI). However, the CD/GA produced the best results, with 63.88% flavor holding capacity, followed by Max-1000/GA (33.48%) and MD/GA (15.56%), and particularly good absorption of flavors such as soy sauce-like, onion, meaty and sweet.
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KEYWORD
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soy sauce residue, microencapsulation, savory powder, hydrolysate
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