EXTRACTION METHOD OF VOLATIL SCENT IN KRILL

摘要

PURPOSE: A method is provided to properly extract useful aroma components which a krill contains in order to apply to various foods. CONSTITUTION: A volatile aroma component extracting method of a krill comprises a step preparing and crushing a krill as a raw material; a step hydrolyzing a crushed krill by using water and protease; a step heat-treating the hydrolysate of a krill; a step extracting a volatile aroma component from the hydrolysate of a krill by adding reaction precursors to the hydrolysate of a heat-treated krill. A krill is any one selected from a fresh krill, a steaming krill, a krill meat, and a krill by-product. A hydrolysis is accomplished in the temperature range of 45-90°C and the pH range of 7.0-11.0. A hydrolysis is accomplished by mixing in the range of crushed krill 5-30 wt%, a protease 0.005-0.05 wt% about water 100 wt%. Centrifugation step is added after a hydrolysis step. In case a heat treatment is accomplished in the way of boiling the hydrolysate of a krill, reaction precursor ribose 0.3-0.8 wt%, methionine 0.3-0.8 wt%, about krill hydrolysate 100 wt% are added in a volatile aroma component extraction step. In case a heat treatment is accomplished in the way of roasting the hydrolysate of a krill, reaction precursor ribose 0.2-0.4 wt%, methionine 0.1-0.2 wt%, glucose 0.2-0.4 wt%, serine 0.1-0.2 wt%, glucosamine 0.1-0.2 wt%, about krill hydrolysate 100 wt% are added in a volatile aroma extraction step. [Reference numerals] (AA) Raw material preparing step; (BB) Raw material preparing step; (CC) Hydrolyzing step; (DD) Centrifugation step; (EE) Heat-treating step; (FF) Aroma extracting step