潔淨標示之肉類反應香料的製備方法介紹

Introduction to the Preparation Method of Reaction Meat Flavors Base on Clean Label

「潔淨標示(clean label)」的風潮下，消費者開始訴求天然與健康的產品，於潔淨標示的原料市場中天然香料的市場規模更是僅次於天然色素，其中又以肉類香料最受到矚目，主因是消費者對於異國美食的興趣大幅提升，促成新形態香料的需求與製造，且越來越多的素食者亦成為市場的目標消費者。以天然原料製作的肉類香料通常是利用熱反應技術驅使水溶性胺基酸與還原醣進行梅納反應(Maillard reaction)而得到，但肉香味主要是由基本性香味和特徵性香味組成，其中動物脂肪是肉類特徵性香味物質形成的重要前驅物，脂肪的加入可使牛肉味、豬肉味、雞肉味等肉香味更容易區別。本文將介紹如何利用天然物製備高強度的肉類反應風味，用以補足市售肉精風味不足的缺點。

Consumers have begun demanding natural and healthy products under the trend of ''clean label''. The growth rate of natural flavors in the market for raw materials is second only to that of natural colors. Among the natural flavors, meat flavors have attracted the most attention because the demand and manufacture of new forms of flavor are led by a growing interest in exotic foods. Moreover, an increasing number of vegetarians have become the target customer of the market. Meat flavors made from natural ingredients are usually prepared by thermal reaction technology, which drives water-soluble amino acids and reducing sugars to undergo the Maillard reaction. However, meat flavors are mainly composed of basic and characteristic aroma, and animal fat is an essential precursor for the formation of characteristic meat flavors. The addition of fat can enhance the distinctiveness of meat flavors, such as beef, pork, or chicken. This article will introduce how to use natural raw materials to prepare high- intensity meat reaction flavor to complement the lack of aroma of commercial meat flavor.