굴 및 굴 자숙액의 효소가수분해 최적화와 Maillard 반응에 의한 굴소스 제조 및 제품의 특성

Abstract

Oyster is called as "milk of sea" for its balanced and abundant nutritional composition, and also is abundant in taurine, glycogen and cellenium. Because of its special flavor and taste, it is used for manufacturing natural sauce. Recently, consumers have more interest in natural sauce because of their diverse preference and its special taste. This study tried to investigate optimal condition of Maillard reaction, hydrolysis, and aging, and to characterize hydrolysate of oyster and oyster cooking drip for the manufacture of oyster sauce. For the hydrolysis, Acalase, Flavourzyme, Neutrase, and Protamex were used. The optimal conditions for the highest enzyme activity w ere given by their manuals. Under the best condition of each enzymes, they reacted with the homogenized oyster and oyster cooking drip for 0.5, 1.0, 1.5, 2, 4, and 6 hours. The degree of oysters’ hydrolysis was 13.2±0.1%. But, in the case of using enzyme, hydrolysis degree sharply increased after 2 hours. After 8 hours, hydrolysis degree was 36.9~40.5%. Protamex showed 27.4±0.4% of hydrolysis degree in 2 hours. The degree of oyster cooking drop hydrolysis was 42.7±0.1%. The highest hydrolysis degree was 72.1±0.1% in case of using protamex. In the case of oyster, it had a similar tendency of all enzymes. Otherwise, the hydrolysate of oyster cooking drip had a difference among the enzymes. For the optimization of Maillard reaction condition for manufacturing natural seasoning using oyster and oyster-cooking drip hydrolysate, it was judged by browning degree and pyrazine contents which were flavor components occurred at food process of heat treatment. Hydrolysate and sugar reacted according primarily to type of sugar - glucose, xylose and fructose. Xylose was selected as the best sugar of browning reaction. In the case of sugar contents, the content of 1% xylose was selected as appropriate condition. According to the reaction with different temperature from 60 to 120℃, browning degree and pyrazine contents had increased as temperature went high over 60℃, but at 120℃, the reactant produced nasty smell. As a result, reaction at 100℃ was the best condition for the browning. And in accordance with different reaction time, after 6 hours, there was no change in pyrazine contents and browning degree. Therefore, to manufacture natural seasoning source, it was optimal to react oyster and oyster-cooking drip hydrolysate with xylose for Maillard reaction at 100℃ for 6 hours with hydrolysate of oyster and oyster cooking drip. There was standardization of aging using a selected Leuconostoc mesenteroides and Saccharomyces cerevisiae. It was added to a variety spice and seasoning based on the aging solution, and then oyster sauce of prototype 2 was produced. Prototype 2 was evaluated as general composition and sensory test. Through the sensory test, it was evaluated the same as commercial oyster sauce. Also, tar color and preservatives were not detected. It can be a foo product to replace imported oyster sauce.