Development of MSG-free Tonkotsu broth stored at ambient temperature for 8 months using roasting techniques and a vortex cooling system

Jae Kyun Kwak; Min Young Shin; Byeong Cheon Kim; Yeong Jin Jeon; Seung Hyun Lee

doi:10.22765/pastj.20240009

All Issue

2024 Vol.6, Issue 2 Preview Page Next Page

Research Article

Development of MSG-free Tonkotsu broth stored at ambient temperature for 8 months using roasting techniques and a vortex cooling system

30 June 2024. pp. 123-133

PDF XML

Abstract

Monosodium glutamate (MSG) is a widely used flavor enhancer first identified by Ikeda in 1909. Traditionally produced through acid hydrolysis of gluten or hot water extraction from seaweed, modern MSG is derived via fermentation with Brevibacterium lactofermentum. Rising health concerns and consumer demand for natural seasonings have spurred the development of MSG-free, gluten-free, low-salt, and low-calorie products. This study focuses on developing a nutritionally superior Tonkotsu broth without MSG by leveraging advanced roasting techniques and a vortex cooling system. Roasting eliminates undesirable flavors while intensifying umami, provided precise control over time and temperature is maintained. The vortex cooling system rapidly decreases the temperature of the broth, enhancing storage stability and quality. This innovative approach aims to extend the shelf life of the broth up to eight months, making it suitable for meal kits and instant noodle liquid soups. The resulting product offers a healthier alternative to traditional MSG-laden broths, catering to modern consumers' preferences for natural and nutritious foods.

Keywords

Tonkotsu broth

MSG-free

Individual package

Shelf life extension

References

AOAC. 1990. Official Methods of Analysis of AOAC International, 1st ed. Washington, D.C.: AOAC International.

Barbosa-Cánovas G.V., Juliano P. 2005. Quality and safety of minimally processed vegetables and fruits. Journal of Food Science 70(8): 412-416.

Beeren C. 2008. The use of yeast extracts and fermented products to enhance savoury flavours. In Improving the flavour of foods. pp. 421-447. Cambridge, UK: Woodhead Publishing.

Chae H.J., Joo H., In M.J. 2007. Utilization of molasses for glutamic acid fermentation. Biotechnology Advances 25(2): 297-304.

De Clercq, N., Van Opstaele, F. 2017. The chemistry of roasting - applied to grains and seeds. In Food Chemistry. Berlin, Germany: Springer.

Fellows P. 2009. Food Processing Technology: Principles and Practice. Cambridge, UK: Woodhead Publishing.

Ikeda K. 1909. A new seasoning. Journal of the Chemical Society of Tokyo 30:820-826.

10.1246/nikkashi1880.30.820

Illy A., Viani, R. 2005. Espresso Coffee: The Science of Quality. Amsterdam, Netherlands: Elsevier.

10.1016/B978-012370371-2/50002-0

Lee J.H., Kim S.Y. 2013. Analysis of trends in single-person households and policy responses in Korea. Korean Journal of Family Welfare 18(2): 7-22.

Münchow M., Alstrup J., Steen I., Giacalone D. 2020. Roasting conditions and coffee flavor: A multi-study empirical investigation. Beverages 6: 29. https://doi.org/10.3390/beverages6020029

10.3390/beverages6020029

O'Dwyer T. 2012. The convenience food market and food manufacturers' advertising in the context of health. Critical Public Health 22(4): 455-468.

Paravisini L., Guichard E. 2016. Interactions between aroma compounds and food matrix. In Flavour: From Food to Perception. pp. 84-108. Cham, Switzerland: Springer.

10.1002/9781118929384.ch9

Schmidt S.J., Fontana A.J. 2008. Water activity values of select food ingredients and products. In Water Activity in Foods. pp. 407-420. Hoboken, NJ: Wiley-Blackwell.

10.1002/9780470376454.app517576553

Yamaguchi S., Ninomiya K. 2000. Umami and food palatability. Journal of Nutrition 130(4): 921S-926S.

10.1093/jn/130.4.921S10736353

Information

Publisher :Korean Society of Precision Agriculture
Publisher(Ko) :한국정밀농업학회
Journal Title :Precision Agriculture Science and Technology
Journal Title(Ko) :정밀농업과학기술
Volume : 6
No :2
Pages :123-133
Received Date : 2024-06-12
Revised Date : 2024-06-24
Accepted Date : 2024-06-24
DOI :https://doi.org/10.22765/pastj.20240009

Precision Agriculture Science and Technology ISSN:2672-0086(Print) 2713-5632(Online) 정밀농업과학기술

All Issue