Seasoning Trend in Korea & Japan Market

Posted on August 24, 2010 by markyu777

Seasoning Trend in Korea & Japan Market
韩国和日本调味品市场发展趋势
Kyunik Park
President of ICFOOD CO.,LTD

1、 What’s UMAMI?什么是鲜味
Umami is the one of the basic taste.鲜味是基本味之一
When we taste foods, we experience the sensation of deliciousness using all of the five senses such as smell, sight and touch. Of course, taste is the deciding factor.
当我们品尝食物时,我们用五官来感受它的气味、外观和触觉,当然,味道是决定性因子。
The important elements of food acceptability are the taste, “sweet” “sour”, “salty” ,”bitter”, and “umami“, which are known as the basic taste. A basic taste is an independent taste which can not be created even though the combination of other taste.
Among basic taste, Umami was discovered in 1908 by Dr. Kikunae Ikeda. He focused on the taste kombu dashi (soup stock of kelp), and revealed that the component of taste is glutamate. He named this taste ” Umami”
Please find bellow 3 Umami Substances & their discoverer
重要的因素是可接受的食物的味道, “甜” “酸” , “咸” , “苦”和“鲜味” ,这被称为基本的味道。每一个基本的味道是一个独立的味道,不能被其他的味道所创建。
在这些基本的味道中,鲜味被于1908年池田博士发现。他着重研究海带高汤的味道 ,并发现该部分是谷氨酸的味道。他将此味道命名为“鲜味”
请看以下3种鲜味物质和它们的发现者
.
1908年,谷氨酸,Lkeda
1913年,肌苷酸,Kodama
1957年,鸟苷酸,Kuninaka
2. What’s Broth?肉汤是什么?
Broth (Basic Material) is processed by using
VD, HVD, CVD & ZEODRATION.
– Broth can make strong & deep bottom note
New Flavors and taste are created by evaporating and ripening during store before vacuum drying, and also are created by Maillard Reaction (Imitated flavor) in the process of vacuum drying.
– The condition of Mail Lard Reaction
▪ Solid Content : 70~85%
▪ Drying Temp : about 80~100 ℃
– If you want DEEP & STRONG TASTE;
▪ Recommended you to use Basic Materials (V/D)
▪ Use the pure extract that is filtered (as separated)
after processing (Extracting, Roasting, Analyzing etc)
▪ Use Yeast Products which contain;
HGA (High Glutamic Acid)
HIG (High I+G)
肉汤(基础材料)是用VD、HVD、CVD和Zeodration技术生成的
– 肉汤可以生成强烈和浓厚的底味
新气味和味道在真空干燥前的蒸发和熟化过程中生成,也有使用美拉德反应形成的(风味模拟)。
-美拉德反应条件反应的情况
▪干物质含量: 70 – 85 %
▪干燥温度:大约80 – 100 ℃
-如果你想要浓厚、强烈的口感;
▪推荐您使用基本材料(V/ D )的
▪后处理中(提取,烘焙,分析等等)使用经过了过滤或分离纯化了的酵母抽提物
▪使用这样的酵母产品含有;
HGA(高级谷氨酸)
HIG (高I + G )的
3. History of Umami Trends in Korea Market韩国市场上鲜味物质的发展史
Please find bellow history of Umami Trends in Korea Market.下表是韩国市场上鲜味物质的发展史
As you can see, in the past, MSG & I+G was the main umami materials, but recently, Korea market begins to use Yeast Extract & Amino Acid products. Main reason why people don’t use MSG, is because of rejection symptoms of chemical seasoning. In near future Yeast Extract products, HVP+HGA, and Natural Extract like mushroom, Kelp, Katsuobushi and Peptide Complex will be main Umami Material
正如你所看到的,在过去,味精和I+ G是获得鲜味的主要材料,但最近,韩国市场开始使用酵母抽提物与氨基酸产品。人们不使用味精的最主要的原因是排斥化学调味料。在不久的将来,酵母抽提物产品, HVP + HGA,和天然提取物像蘑菇,海带,鲣和肽复合物将是主要鲜味物质
.
4. Change of Umami in the Seasoning调味料鲜味的变化
The Korean’s first seasoning was MSG, chemical seasoning in 1960’s. And then the compound seasoning(MSG+Natural material) and I+G added seasoning is developed in 1970’s.
The compound seasoning is popular until 2000’s.
Now days, NO-MSG compound seasoning(with natural materials) is popular and increased in according to customer’s trend for health(For examples: NO-MSG, NO-HVP, NO I+G, NO Synthetic flavor, No Sugar, No Preservatives, NO color substances) and nature(For examples: Shrimps, Onion powder, Yeast Extract without MSG). The Korean seasoning companies are using the Yeast Extract instead of MSG for Umami.
六十年代韩国第一调味品是味精–化学调味料。然后,七十年代是复合调味品(味精+天然材料)和添加I+ G的调味料。
复合调味料直到2000年很受欢迎。
现在,无味精复合调味料(与天然原料)是最受欢迎的,由于消费者对健康的关注(例如:无味精,无HVP ,无I+ G,无合成香料,不加糖,无防腐剂,无色素)和天然(例如:虾,洋葱粉,无味精酵母抽提物)的要求,不断地增长中。韩国调味品公司使用酵母抽提物代替味精的鲜味

5. Change of Umami in the Soy Sauce 酱油中鲜味的变化
There are 3 kinds of Main industrial soy sauce in Korea.
Korean style soy sauce is Korea traditional soy sauce for Korean Soup, stew. Mixed Soy sauce is mixed HVP(artificial) and Brewing soy sauce(Natural). Mixed Soy sauce is most popular soy sauce in Korea until 2000’s. Brewing Soy sauce’s usage is increased more and more from 2000’s according to customer’s trend for natural sauce.
Now days, Korea soy sauce industry’s trend is premium soy sauce in according to customer’s trend for heath and high grade like Low salt, No-preservatives, No-MSG, No-color substances and special cooking soy sauce.
在韩国有三种主要工业酱油。
韩式酱油是韩国传统的酱油,用于韩国的汤,炖菜中。混合酱油是将HVP (人造)和酿造酱油(天然)混合而成。在韩国,直到2000年混合酱油是最受欢迎的酱油。随着消费者对天然酱油的要求,酿造酱油的用量从2000年起越来越大。
现在,韩国酱油行业的趋势是根据客户对健康和高质量的要求(低盐,无防腐剂,无味精,无色素)开发高档酱油在及特殊烹调酱油。
6. Change of Umami in the Vinegar 醋中的鲜味的变化
The Korean first industrial vinegar is Synthetic Vinegar with mixing Glacial Acetic acid and Water in 1960’s. The Alcohol brewing Vinegar (that is popular in Korea) is developed in 1970’s and is generally sold from 1980’s to until now. This is fermented with mixing Spirit, water and inorganic salt(and Fruit or Grains). From 1990’s, the vinegar companies started making vinegar for beverage as well as cooking.
Because customers recognize that vinegar is health food.
Natural brewing vinegar(Fermented fruit juice 100%) can be used for cooking and beverage. Vinegar for only beverage is starting and increased in 2000’s
在六十年代,韩国的醋是合成醋,由冰醋酸和水混合。酒精酿造食醋(在韩国很流行)是在七十年代发展起来的,从八十年代一直销售到如今。这是酒精,水和无机盐(还有水果或谷物)混合发酵而成的 。从20世纪90年代,生产醋的公司不仅开始生产用于烹饪的醋还生产用于饮料的醋。
因为消费者认识到,醋是健康食品。
天然酿造醋(发酵果汁100 % )可用于烹调和饮料。醋饮料在2000年开始发展。
7. Change of Korean Ramen Soup 韩国拉面汤的鲜味变化
Development
In 2000, Food Stability like NO-MSG, BSE, GMO, Irradiation, Trans oil matters become hot issue in Korea. So Korean Ramen industry’s trend is Well-Being (Natural Material), Nutritious (Functional) Material and Yeast Extract, Vegetable Extract. As you can see in bellow table, “MSG無”or “NOMSG” are written in Ramen Packages. The biggest Ramen company in Korea declare that all their products are NON-MSG, since 2007.
2000年的韩国,如无味精,疯牛病,转基因生物,辐射,氢化油等食品安全性问题成为了热点。因此,韩国拉面行业的趋势是好的制作(指天然性原料) 、营养及使用酵母抽提物、植物提取物。正如你所看到的,在下表中“味精无”或“无味精”的文字出现在拉面包装上。2007年韩国最大的拉面公司宣布,其所有产品都是不含味精的。
现在,如何是鲜味更强烈和天然成了食品企业最重要的生存因素。
8. ICFOOD Products IC Food公司的产品
TASTE BASE (MSG Replacer)
Taste Base(TB) is developed to replace MSG in the ratio of 1:1. As explained above, Food Stability is very important matter in Korea market, and Korean customer has rejection symptom of MSG. Even though it is NO-MSG products, customer wants to have same Umami. To give same Umami, without using MSG, our TB is developed.
Taste Base (味精替代物)
我们开发的Taste Base( TB )产品可以用来取代味精,其比例是1:1 。正如上文所述,在韩国市场食品安全是非常重要。韩国的客户已拒绝味精。即使产品没有味精,客户也希望有相同的鲜味。我们的TB开发出来了,不使用味精,可给予同样的鲜味。
As you can see in this table, our TB is made by I+G, Amino Acid, Yeast Extract etc, to have same Umami as MSG.
Please find bellow graph that will show you the taste strength.
正如你在本表中所看到的,我们的TB是由I + G、氨基酸,酵母抽提物等制成,有着和味精相同的鲜味。
分类 味精 Taste Base
原材料 蔗糖 I+G、氨基酸、酵母抽提物等
生产方法 发酵得到的化学物质 天然的鲜味物质的混合
成分 100%的谷氨酸钠 各种氨基酸、酵母抽提物
味道 鲜味 鲜味
下图形将显示口味强度
The Top Note of MSG is very high at first, and it is decreased very fast. Even though the top note of TB is not as high as MSG, our TB’s Taste lasting is longer than MSG.
味精的强度是第一,但下降速度非常快。尽管TB的鲜味不高于味精,我国TB的味道持久性长于味精
Umami BASE (I+G Replacer)
Umami BASE (I+G 替代物)
Recently, demand of I+G is very high, and supplying is limited, so Demand is higher than supplying. For this reason the price is getting increasing. To solve this problem Umami Base(UB) is developed. UB can replace I+G in the ratio of 1:1, without Taste changing, and the price is 70% of I+G.
最近,I+ G的需求是非常高,但供应是有限的,所以供不应求。由于这个原因,I+G价格正在不断升高。为了解决这个问题,Umami Base(UB)被研制出来。UB能以1:1的比例取代I+ G,且不变化口味,价格是I + G的70 %。

LoNAsalt® (Salt Replacer)
LoNAsalt® is designed to completely replace sodium chloride in a formulation in order to reduce the sodium content up to 40% without losses of taste(with same salty taste)
4 main advantages of LoNA Salt is bellows;
▪ The same salty taste as original refined salt.
▪ No metallic off-flavor
▪ Can replace refined salt with LoNA Salt in the ratio of 1:1
▪ Easy handling
Please find below comparison of contents for Lona Salt and Refined Salt. Sodium content of LoNA Salt is much lower than Refined Salt.
盐替代物
LoNAsalt ®是为了完全取代食品配料中氯化钠而研制的。使用它可以减少40 %钠含量且不损失咸味。
4个主要优点如下;
▪与精制盐同一咸味。
▪无金属异味
▪可以用比例为1:1取代盐
▪易于操作
请看下表比较LoNAt盐和精制盐。LoNAsalt盐的钠含量大大低于精制盐
项目 LoNA 盐 精盐
钠 23.2 ± 1% 39±1%
氯 51.4 ± 2% 61 ± 1%
钾 – –
干燥失重 最大0.5% 最大0.2%
pH(1%) 6-9 7-10

Others
Besides above 3 items, we also have many kinds broth and Kimchi products, listed below
除了上述3个项目,我们也有许多种汤和泡菜产品,下面列出。
9. The trends of Umami taste in future将来的鲜味趋势
There are Several main materials for Umami like Yeast Extract, HVP, eHVP, kelp, mushroom, Katsuobushi, Seafood, etc. The most important material of above all others is Yeast Extract.
There are 4 conditions of Yeast Extract for replacer of MSG & I+G, and the 4 conditions are bellow;
▪ High glutamic acid (can replace MSG).
▪ High I+G (can replace I+G)
▪ Decoloration
▪ Deodorization
If above 4 conditions are perfectly carried out,the yeast extract products will become the best key material among umami resources.
有几个主要鲜味材料如酵母抽提物, HVP , eHVP ,海带,蘑菇,鲣鱼,海鲜等。其中最重要的材料是酵母抽提物。
酵母抽提物可作为味精和I+ G替代品的要达到的4个要求是;
▪高的谷氨酸含量(可代替味精) 。
▪高I +G含量(可以取代I+ G )
▪脱色
▪脱臭
如果4个要求都得以满足,那么酵母抽提物将是最好的鲜味来源。
作者简介:韩国ICFOOD公司总经理,韩国Woosong 大学食品生物技术教授,从事调味研究多年。

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