Temperature Conditions for Making Savory Microencapsulation Powder from the Hydrolysate of Soy Sauce Residue

Abstract

To determine the optimum temperature of reaction flavor for preparing savory microencapsulation powder, five reaction precursors, viz., glutamic acid 0.33% (w/v), proline 0.99% (w/v), methionine 0.42% (w/v), glycine 0.41% (w/v), and fructose 0.5% (w/v), were added to the hydrolysate of soy sauce residue and reacted for 2 hours at 3 conditions (95, 110, and 125°C). A total of 42 volatile flavor compounds were identified at 95°C (34), 110°C (34), and 125°C (35), respectively. Aldehydes and ketones (10) were the most common, followed by acids (8), alcohols (6), furans (6), sulfur-containing compounds (6), aromatic hydrocarbons (5), and a miscellaneous compound (1). However, based on the odor value (OV), the dominant compounds identified were 2-methylpropanal (malty), 3-methylbutanal (malty, cocoa-like), phenylacetaldehyde (honey, flowery), 2-methoxyphenol (burnt/smoky), 4-vinyl-2-methoxyphenol (woody, burnt), 2-methylpropanoic acid (rancid), dimethyl disulfide (cooked onion-like), dimethyl trisulfide (onion-like), and methional (cooked potato-like). Quantitative descriptive analysis (QDA) revealed that the positive odor and taste (soy sauce-like, meaty, and nutty) were higher at 95°C. Based on the QDA and OV values obtained, the optimal condition for reaction flavor was determined to be 2 hours at 95°C. Furthermore, it was observed that temperature conditions had no effect on the processing characteristics of microencapsulation.

Determination of Optimum Processing Condition of High Protein Laver Chip Using Air-Frying and Reaction Flavor Technologies

“…RFIS, which was added to laver chip to impart flavor, was prepared according to the method presented in studies by Cha et al [24], Cha and Wang [25], and Ahn et al [21]. To process RFIS, 4 types of amino acids (methionine 0.54 g, threonine 3.30 g, glycine 2.40 g and glutamic acid 0.90 g) and glucose (3.00 g) for food additives, selected according to the optimum composition obtained through preliminary experiments and RSM analysis, were added to 100 mL of distilled water and reacted in an autoclave (LAC-5080SD 80L, Daihan labtech Co., LTD., Namyang-ju, Republic of Korea) at 121 • C for 90 min.…”

“…As shown in Table 1 (RSM 2), among the three additives, which were identified by preliminary experiments including sensory evaluation and studies of Cha [24], Cha and Wang [25], and Ahn et al [21]. The optimal determination for this experiment was obtained by selecting 3 compounds (methionine, threonine, and glycine) that have a great influence on the flavor as independent variables of RSM.…”