KR100384480B1 - Chitosan-amino acid salts and flavoring composition containing the same - Google Patents
Chitosan-amino acid salts and flavoring composition containing the same Download PDFInfo
- Publication number
- KR100384480B1 KR100384480B1 KR10-2000-0053352A KR20000053352A KR100384480B1 KR 100384480 B1 KR100384480 B1 KR 100384480B1 KR 20000053352 A KR20000053352 A KR 20000053352A KR 100384480 B1 KR100384480 B1 KR 100384480B1
- Authority
- KR
- South Korea
- Prior art keywords
- chitosan
- glutamate
- amino acid
- acid
- present
- Prior art date
Links
- 239000000203 mixture Substances 0.000 title claims description 4
- 229920001661 Chitosan Polymers 0.000 claims abstract description 38
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 claims abstract description 27
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 22
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 claims abstract description 21
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 claims abstract description 21
- 235000013922 glutamic acid Nutrition 0.000 claims abstract description 21
- 239000004220 glutamic acid Substances 0.000 claims abstract description 21
- 235000003704 aspartic acid Nutrition 0.000 claims abstract description 15
- OQFSQFPPLPISGP-UHFFFAOYSA-N beta-carboxyaspartic acid Natural products OC(=O)C(N)C(C(O)=O)C(O)=O OQFSQFPPLPISGP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 239000000725 suspension Substances 0.000 claims description 11
- 108090000790 Enzymes Proteins 0.000 claims description 8
- 102000004190 Enzymes Human genes 0.000 claims description 8
- 230000000593 degrading effect Effects 0.000 claims description 3
- LCTORNIWLGOBPB-DVKNGEFBSA-N (2s,3r,4s,5s,6r)-2-amino-6-(hydroxymethyl)oxane-2,3,4,5-tetrol Chemical compound N[C@@]1(O)O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O LCTORNIWLGOBPB-DVKNGEFBSA-N 0.000 claims description 2
- 229940049906 glutamate Drugs 0.000 abstract description 16
- 229940009098 aspartate Drugs 0.000 abstract description 13
- 235000013923 monosodium glutamate Nutrition 0.000 abstract description 10
- 235000019640 taste Nutrition 0.000 abstract description 10
- 230000000694 effects Effects 0.000 abstract description 9
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 abstract description 9
- 239000004278 EU approved seasoning Substances 0.000 abstract description 5
- 238000003763 carbonization Methods 0.000 abstract description 3
- 235000019643 salty taste Nutrition 0.000 abstract description 3
- 229940073490 sodium glutamate Drugs 0.000 abstract description 3
- 238000009826 distribution Methods 0.000 abstract description 2
- 239000005445 natural material Substances 0.000 abstract 1
- 229930014626 natural product Natural products 0.000 abstract 1
- 229940024606 amino acid Drugs 0.000 description 17
- RQFQJYYMBWVMQG-IXDPLRRUSA-N chitotriose Chemical compound O[C@@H]1[C@@H](N)[C@H](O)O[C@H](CO)[C@H]1O[C@H]1[C@H](N)[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)N)[C@@H](CO)O1 RQFQJYYMBWVMQG-IXDPLRRUSA-N 0.000 description 12
- 230000000052 comparative effect Effects 0.000 description 10
- MSWZFWKMSRAUBD-UHFFFAOYSA-N beta-D-galactosamine Natural products NC1C(O)OC(CO)C(O)C1O MSWZFWKMSRAUBD-UHFFFAOYSA-N 0.000 description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 9
- 239000012266 salt solution Substances 0.000 description 7
- 235000001014 amino acid Nutrition 0.000 description 6
- 150000001413 amino acids Chemical class 0.000 description 6
- MSWZFWKMSRAUBD-QZABAPFNSA-N beta-D-glucosamine Chemical compound N[C@H]1[C@H](O)O[C@H](CO)[C@@H](O)[C@@H]1O MSWZFWKMSRAUBD-QZABAPFNSA-N 0.000 description 6
- 238000006116 polymerization reaction Methods 0.000 description 6
- 239000000843 powder Substances 0.000 description 6
- 150000003839 salts Chemical class 0.000 description 6
- 239000000243 solution Substances 0.000 description 6
- 239000000126 substance Substances 0.000 description 5
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- LCTORNIWLGOBPB-GASJEMHNSA-N (3r,4s,5s,6r)-2-amino-6-(hydroxymethyl)oxane-2,3,4,5-tetrol Chemical compound NC1(O)O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O LCTORNIWLGOBPB-GASJEMHNSA-N 0.000 description 3
- MSWZFWKMSRAUBD-IVMDWMLBSA-N 2-amino-2-deoxy-D-glucopyranose Chemical compound N[C@H]1C(O)O[C@H](CO)[C@@H](O)[C@@H]1O MSWZFWKMSRAUBD-IVMDWMLBSA-N 0.000 description 3
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 108010089807 chitosanase Proteins 0.000 description 3
- 230000029087 digestion Effects 0.000 description 3
- 239000012153 distilled water Substances 0.000 description 3
- 229960002442 glucosamine Drugs 0.000 description 3
- 229930195712 glutamate Natural products 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 150000002772 monosaccharides Chemical class 0.000 description 3
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-M Lactate Chemical compound CC(O)C([O-])=O JVTAAEKCZFNVCJ-UHFFFAOYSA-M 0.000 description 2
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 238000000354 decomposition reaction Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 150000007522 mineralic acids Chemical class 0.000 description 2
- 229920001542 oligosaccharide Polymers 0.000 description 2
- 150000002482 oligosaccharides Chemical class 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L sodium carbonate Substances [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- 239000007921 spray Substances 0.000 description 2
- 241000186361 Actinobacteria <class> Species 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- VHUUQVKOLVNVRT-UHFFFAOYSA-N Ammonium hydroxide Chemical compound [NH4+].[OH-] VHUUQVKOLVNVRT-UHFFFAOYSA-N 0.000 description 1
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 241001474374 Blennius Species 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000238631 Hexapoda Species 0.000 description 1
- 102000004867 Hydro-Lyases Human genes 0.000 description 1
- 108090001042 Hydro-Lyases Proteins 0.000 description 1
- 102000004317 Lyases Human genes 0.000 description 1
- 108090000856 Lyases Proteins 0.000 description 1
- 235000015429 Mirabilis expansa Nutrition 0.000 description 1
- 244000294411 Mirabilis expansa Species 0.000 description 1
- GRYLNZFGIOXLOG-UHFFFAOYSA-N Nitric acid Chemical compound O[N+]([O-])=O GRYLNZFGIOXLOG-UHFFFAOYSA-N 0.000 description 1
- 241000187747 Streptomyces Species 0.000 description 1
- 235000011054 acetic acid Nutrition 0.000 description 1
- 125000000218 acetic acid group Chemical group C(C)(=O)* 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 239000000908 ammonium hydroxide Substances 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 150000001510 aspartic acids Chemical class 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 229940093915 gynecological organic acid Drugs 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000013536 miso Nutrition 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 229910017604 nitric acid Inorganic materials 0.000 description 1
- -1 organic acid salt Chemical class 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 238000003359 percent control normalization Methods 0.000 description 1
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 235000015170 shellfish Nutrition 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- 230000007928 solubilization Effects 0.000 description 1
- 238000005063 solubilization Methods 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/23—Synthetic spices, flavouring agents or condiments containing nucleotides
- A23L27/235—Synthetic spices, flavouring agents or condiments containing nucleotides containing also amino acids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/02—Acid
- A23V2250/06—Amino acid
- A23V2250/0618—Glutamic acid
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
- A23V2250/51—Polysaccharide
- A23V2250/511—Chitin, chitosan
Abstract
본 발명은 글루탐산과 아스파르트산을 천연물질인 키토산에 결합시켜 수용화시킨 키토산-글루탐산염 및 키토산-아스파르트산염을 단맛, 신맛, 짠맛 등이 잘 조화된 복합적인 맛을 제공할 수 있는 조미료로 이용하는 것에 관한 것이다.The present invention uses the chitosan-glutamate and chitosan-aspartate, which are made by combining glutamic acid and aspartic acid with chitosan, a natural substance, to be used as seasonings that can provide a complex taste in which sweetness, sourness, salty taste and the like are well harmonized. It is about.
본 발명에 따른 키토산-글루탐산염 및 키토산 아스파르트산염은 천연물로부터 제조되기 때문에 인체에 안전하고, 유통 중 탄화에 의한 열 안전성이 우수하므로, 유통기간이 길다. 또한, 공지의 조미료인 글루탐산나트륨보다 우수한 조미효과를 제공할 수 있다.Chitosan-glutamate and chitosan aspartate according to the present invention is safe from the human body because it is made from natural products, and excellent thermal stability due to carbonization during distribution, so the shelf life is long. In addition, it is possible to provide a better seasoning effect than known glutamate sodium glutamate.
Description
본 발명은 키토산-아미노산염 및 이를 함유하는 조미료 조성물에 관한 것으로, 구체적으로는 물에 난용성인 키토산 용액에 글루탐산 또는 아스파르트산을 용해시킨 후, 분해효소를 사용하여 키토산내의 D-글루코사민 중합도가 2~50이 되도록 분해시켜 제조된 키토산-글루탐산염 또는 키토산-아스파르트산염을 단맛, 신맛, 짠맛 등이 잘 조화된 복합적인 맛을 제공할 수 있는 조미료로 이용하는 것에 관한 것이다.The present invention relates to a chitosan-amino acid salt and a seasoning composition containing the same. Specifically, after dissolving glutamic acid or aspartic acid in a poorly soluble chitosan solution in water, the degree of D-glucosamine polymerization in chitosan is 2 ~ It relates to the use of chitosan-glutamate or chitosan-aspartate prepared by decomposing to 50 as a seasoning capable of providing a complex taste in which sweetness, sourness, salty taste and the like are well harmonized.
조미료는 음식을 조리하거나 먹을 때 식욕과 맛이 나도록 첨가하는 재료이다.Seasonings are added to your appetite and taste when cooking or eating food.
종래, 이러한 조미료로 오래 전부터 간장, 된장, 젓갈류, 해조류, 버섯 등을사용해 왔고, 근래에 와서는 아미노산, 특히 글루탐산을 이용한 조미료를 공업적으로 대량 생산하여 사용하고 있다.Conventionally, such seasonings have been used for a long time, soy sauce, miso, salted fish, seaweeds, mushrooms, and the like. In recent years, seasonings using amino acids, especially glutamic acid, have been industrially produced and used in large quantities.
그러나, 글루탐산은 물에 녹지 않는 난용성 물질이기 때문에, 이를 수용화시키기 위하여 수산화나트륨, 탄산나트륨, 수산화암모늄과 같은 염을 결합시켜 사용하고 있는데, 소비자들은 이 염들을 화학적 합성품이라 하여, 사용이나 섭취를 꺼리고 있는 것이 현실이다. 더구나, 안전성 문제에 있어서도 글루탐산나트륨(이하, 'MSG'라 한다.)의 경우 LD50이 30,000㎎/㎏으로 글루탐산의 19,000㎎/㎏보다 독성이 50%이상 높기 때문에, 사용이 제한적이다.However, since glutamic acid is a water-insoluble substance that is insoluble in water, salts such as sodium hydroxide, sodium carbonate, and ammonium hydroxide are used in combination to absorb it. The reality is that you are reluctant. In addition, in terms of safety, sodium glutamate (hereinafter referred to as 'MSG') is limited in use since LD 50 is 30,000 mg / kg and 50% or more higher than 19,000 mg / kg of glutamic acid.
이에 본 발명자들은 우수한 조미효과를 제공할 수 있으면서, 천연물질을 사용하여 인체에 안전한 조미료를 제공하고자 연구를 거듭한 결과, 천연의 키토산과, 글루탐산 또는 아스파르트산을 결합시키면 이들 물질이 수용화될 수 있고, 천연의 키토산을 사용하여 안전성이 우수하며, 아울러, MSG와 같은 조미효과를 제공할 수 있음을 발견하고 본 발명을 완성하게 되었다.Accordingly, the present inventors have repeatedly studied to provide a safe seasoning to the human body using natural materials while providing excellent seasoning effects, and as a result, combining natural chitosan, glutamic acid or aspartic acid may allow these substances to be solvated. The present invention has been completed by discovering that natural chitosan is used to provide excellent safety and provide a seasoning effect such as MSG.
따라서, 본 발명의 목적은 조미효과가 우수하고, 안전성과 안정성이 높으며. 조미료로 사용될 수 있는 키토산-아미노산염을 제공하는 것이다.Therefore, the object of the present invention is excellent seasoning effect, high safety and stability. It is to provide a chitosan-amino acid salt that can be used as a seasoning.
본 발명의 다른 목적은 상기 키토산-아미노산염을 함유하는 조미료 조성물을 제공하는 것이다.Another object of the present invention is to provide a seasoning composition containing the chitosan-amino acid salt.
도 1은 0.6%의 소금용액에 공지의 지미료인 MSG 0.3%를 부가하였을 때와 동등한 맛을 내는 0.6%의 소금용액에 부가되는 키토산-아미노산염의 농도를 나타내는 그래프이다.1 is a graph showing the concentration of chitosan-amino acid salt added to a 0.6% salt solution having a taste equivalent to that of 0.3% of MSG, which is a known flavoring agent, in a 0.6% salt solution.
상기한 목적을 달성하기 위하여, 본 발명에 따른 키토산-아미노산염은 키토산 현탁액에 글루탐산 또는 아스파르트산을 용해시킨 후, D-글루코스아민의 중합도가 2~50의 범위가 되도록 분해효소로 분해시켜 제조된 것임을 특징으로 한다.In order to achieve the above object, chitosan-amino acid salt according to the present invention is prepared by dissolving glutamic acid or aspartic acid in chitosan suspension, and then decomposing with a degrading enzyme so that the degree of polymerization of D-glucosamine is in the range of 2 to 50. It is characterized by.
이하, 본 발명을 보다 구체적으로 설명한다.Hereinafter, the present invention will be described in more detail.
키토산은 D-글루코스아민으로 구성되어 있는 분자량이 10만 단위 이상인 고분자 물질로, 갑각류, 곤충류, 식물, 미생물 등의 세포벽이나 외피골격을 구성하고 있다. 이들의 생체 안전성은 이미 당업계에 공지되어 있다. 이들은 염산, 황산, 질산 등과 같은 무기산 또는 젖산, 초산, 아스코르빈산과 같은 유기산으로부터 1종 또는 2종 이상의 산을 이용하여 물에 용해시킨 후, 식품으로 응용되고 있으나, 수용화된 고분자화 키토산은 맛이 아주 떫어 식품으로서의 기능성이 떨어지고, 액상의 pH가 6이상의 중성 또는 알카리성으로 변하면 다시 불용성으로 변해 응용이나 적용범위가 한정되어 있다. 더구나, 유통중에 열에 의해 탄화가 일어나고, 글루코스아민 함량이 떨어지는 문제점이 있다.Chitosan is a macromolecular substance having a molecular weight of 100,000 units or more composed of D-glucoseamine, and constitutes a cell wall or shell skeleton of shellfish, insects, plants, and microorganisms. Their biosafety is already known in the art. They are dissolved in water using one or two or more acids from inorganic acids such as hydrochloric acid, sulfuric acid, nitric acid, or organic acids such as lactic acid, acetic acid, and ascorbic acid, and are applied as foods. The taste is so thin that the functionality as a food is inferior, and when the pH of the liquid is changed to neutral or alkaline at 6 or more, it becomes insoluble again, thereby limiting its application and application range. Moreover, there is a problem in that carbonization occurs due to heat during distribution, and the glucoseamine content falls.
그러나, 글루탐산 또는 아스파르트산을 키토산과 결합시켜 키토산-글루탐산염 또는 키토산-아스파르트산염을 제조하면, 인체에 안전하고, 기호성을 상승시킬 수 있으며, 열에 안정하고, 조미효과를 제공할 수 있다.However, by combining glutamic acid or aspartic acid with chitosan to produce chitosan-glutamate or chitosan-aspartate, it is safe for human body, can increase palatability, is stable to heat, and can provide a seasoning effect.
본 발명에서 키토산-글루탐산염 또는 키토산-아스파르트산염을 제조하는 방법은, 키토산 현탁액에 글루탐산 또는 아스파르트산를 용해시킨 후,분해효소를 사용하여 분해시켜 D-글루코스아민 중합도가 2~50의 범위에 있는 키토산-글루탐산염 또는 키토산-아스파르트산염을 얻는다. 이때 키토산과 글루탐산 또는 아스파르트산의 반응 비율은 키토산이 아미노산보다 많으면 결합하지 않는 키토산이 불용물로 존재하고, 아미노산이 키토산보다 많으면 결합하지 않는 아미노산이 불용물로 존재하게 되므로, 불용물을 여과하여 제거하면 되기 때문에, 이들의 반응 비율은 큰 의미가 없다. 그러나, 생산비용, 작업성 등을 고려하여, 키토산 10%에 글루탐산 6~8%, 아스파르트산 4~6%를 사용한다.Glutamate or chitosan-chitosan in the present invention method for producing aspartic acid salts, glutamic acid or aspartic sanreul was dissolved in a chitosan suspension, was digested with the chitosan-decomposing enzyme is in a range of the D- glucosamine polymerization degree of 2 to 50 Obtain glutamate or chitosan-aspartate. At this time, the reaction ratio of chitosan and glutamic acid or aspartic acid is insoluble in chitosan which does not bind if chitosan is more than amino acid, and the unused amino acid is insoluble in chitosan. Since what is necessary is just these reaction ratios do not have much meaning. However, in consideration of production cost and workability, 6% to 8% glutamic acid and 4% to 6% aspartic acid are used for chitosan.
본 발명에서 사용된 분해효소는바실러스속과 같은 세균,스트렙토마이세스속과 같은 방선균으로부터 유래된 것이나, 시그마사에서 판매되고 있는 키토사나아제(Chitosan N.acetyl glucosaminohydrolase EC 3.2.1. 132)와 같은 시판되고 있는 있는 것을 적의하게 선정하여 사용할 수 있다. 한편, 분해방법은 당업계에 주지되어 있는 통상적인 방법으로 분해시킨다.The lyase used in the present invention would derived from actinomycetes, such as bacteria, genus Streptomyces, such as the genus Bacillus, such as Quito Sanaa dehydratase (Chitosan N.acetyl glucosaminohydrolase EC 3.2.1. 132 ) that are sold from Sigma What is marketed can be selected suitably, and can be used. On the other hand, the decomposition method is decomposed by conventional methods well known in the art.
키토산을 저분자 수용화시키기 위해서 사용된 분해효소는 분해반응 완료 후, 효소를 불활성화시키기 위해서 70℃이상의 온도에서 열처리하고, 불용물은 여과하여 목적하는 물질을 얻을 수 있다.The degrading enzyme used for the low molecular solubilization of chitosan is heat-treated at a temperature of 70 ° C. or higher to inactivate the enzyme after completion of the decomposition reaction, and the insolubles can be filtered to obtain a desired substance.
이하, 실시예를 들어 본 발명을 상세히 설명하지만, 이들예로만 한정되는 것은 아니다.Hereinafter, although an Example is given and this invention is demonstrated in detail, it is not limited only to these examples.
(실시예 1) 키토산-글루탐산염의 제조Example 1 Preparation of Chitosan-Glutamate
정제된 키토산 50g(5%)을 증류수 910㎖에 넣고 10분간 교반하여 키토산 현탁액을 만든다. 상기 키토산 현탁액에 글루탐산을 40g(4%)을 첨가하여 용해시켰다. 그 다음, 키토사나아제(시그마사) 150unit을 첨가하여 50℃에서 15시간 동안 분해시켰다. 분해 후 효소를 불활성화시키기 위해 80℃에서 10분간 열처리하고 불용물은 여과한 후 이 용액을 160℃ 열풍으로 분무건조하여 키토산-글루타민산염 분말 75g을 수득하였다.50 g (5%) of purified chitosan was added to 910 ml of distilled water and stirred for 10 minutes to form a chitosan suspension. 40 g (4%) of glutamic acid was dissolved in the chitosan suspension. Then, 150 units of chitosanase (Sigma) was added and digested at 50 ° C. for 15 hours. After digestion, heat treatment was performed at 80 ° C. for 10 minutes to inactivate the enzyme, the insolubles were filtered, and the solution was spray dried with 160 ° C. hot air to obtain 75 g of chitosan-glutamate powder. 수득한 분말을 분석한 결과, D-글루코스아민 중합도는 2-50 이었고, 단당인 글루코사민은 검출되지 않았다.As a result of analyzing the obtained powder, the degree of polymerization of D-glucosamine was 2-50, and glucosamine, a monosaccharide, was not detected.
제조된 키토산-글루탐산염의 구조식은 다음과 같다.The structural formula of the prepared chitosan-glutamate is as follows.
(실시예 2) 키토산-아스파트산염의 제조Example 2 Preparation of Chitosan-Aspartate
정제된 키토산 50g(5%)을 증류수 920㎖에 넣고 10분간 교반하여 키토산 현탁액을 만든다. 상기 키토산 현탁액에 글루탐산을 30g(3%)을 첨가하여 용해시켰다. 그 다음, 키토사나아제(시그마사) 150unit을 첨가하여 50℃에서 15시간 동안 분해시켰다. 분해 후 효소를 불활성화시키기 위해 80℃에서 10분간 열처리하고 불용물은 여과한 후 이 용액을 160℃ 열풍으로 분무건조하여 키토산-글루타민산염 분말 65g을 수득하였다.50 g (5%) of purified chitosan was added to 920 ml of distilled water and stirred for 10 minutes to form a chitosan suspension. 30 g (3%) of glutamic acid was dissolved in the chitosan suspension. Then, 150 units of chitosanase (Sigma) was added and digested at 50 ° C. for 15 hours. After digestion, heat treatment was performed at 80 ° C. for 10 minutes to inactivate the enzyme, the insolubles were filtered, and the solution was spray dried with 160 ° C. hot air to obtain 65 g of chitosan-glutamate powder. 수득한 분말을 분석한 결과, D-글루코스아민 중합도는 2-50 이었고, 단당인 글루코사민은 검출되지 않았다.As a result of analyzing the obtained powder, the degree of polymerization of D-glucosamine was 2-50, and glucosamine, a monosaccharide, was not detected.
제조된 키토산-아스파르트산염의 구조식은 다음과 같다.The structural formula of the prepared chitosan-aspartate is as follows.
(비교예 1) 키토산 올리고당Comparative Example 1 Chitosan Oligosaccharide
정제된 키토산 50g(5%)을 증류수 905㎖에 넣고 30분간 교반하여 키토산 현탁액을 만든다. 상기 키토산 현탁액에 젖산을 45g(4.5%)을 첨가하여 용해시켰다. 그 다음, 키토사나아제(시그마사) 150unit을 첨가하여 50℃에서 15시간 동안 분해시켰다. 분해 후 효소를 불활성화시키기 위해 80℃에서 10분간 열처리하고 불용물은 여과한 후 이 용액을 160℃ 열풍으로 분무건조하여 키토산올리고당 분말 75g을 수득하였다.50 g (5%) of purified chitosan was added to 905 ml of distilled water and stirred for 30 minutes to form a chitosan suspension. 45 g (4.5%) of lactic acid was dissolved in the chitosan suspension. Then, 150 units of chitosanase (Sigma) was added and digested at 50 ° C. for 15 hours. After digestion, heat treatment was performed at 80 ° C. for 10 minutes to inactivate the enzyme, and the insolubles were filtered and spray-dried with 160 ° C. hot air to obtain 75 g of chitosan oligosaccharide powder. 수득한 분말을 분석한 결과, D-글루코스아민 중합도는 2-50 이었고, 단당인 글루코사민은 검출되지 않았다.As a result of analyzing the obtained powder, the degree of polymerization of D-glucosamine was 2-50, and glucosamine, a monosaccharide, was not detected.
(비교예 2)(Comparative Example 2)
비교예 1의 키토산 올리고당50g(5%)현탁액에 글루탐산50g(5%)을용해시켰다. 50 g (5%) of glutamic acid was dissolved in a 50 g (5%) suspension of chitosan oligosaccharide of Comparative Example 1.
(비교예 3)(Comparative Example 3)
비교예 1의 키토산 올리고당50g(5%)현탁액에 아스파르트산50g(5%)을용해시켰다. 50 g (5%) of aspartic acid was dissolved in a 50 g (5%) suspension of chitosan oligosaccharide of Comparative Example 1.
[시험예 1] 용해도Test Example 1 Solubility
물 100㎖에 상기 실시예 1~2 및 비교예 1~2는 각각 5g씩, 비교예 2~3은 각각 10g씩 부가하여 용해도를 측정하였다. 그 결과는 하기 표 1과 같다. 한편, 글루탐산, 아스파르트산, 키토산의 용해도 또한 측정하여 표 1에 나타내었다.In Examples 1 to 2 and Comparative Examples 1 and 2, 5g each, and Comparative Examples 2 to 3 were added 10g each to 100 ml of water, and the solubility was measured. The results are shown in Table 1 below. Meanwhile, the solubility of glutamic acid, aspartic acid and chitosan was also measured and shown in Table 1.
상기 표 1로부터, 글루탐산, 아스파르트산 및 키토산은 난용성 물질이지만, 키토산-글루탐산염 및 키토산-아스파르트산염의 형태가 되면서 물에 잘 녹는 가용화물질로 변하였다. 그러나, 키토산올리고당에 글루탐산과 아스파르트산을 부가한경우에는 거의 용해되지 않았다. 이는 키토산올리고당과 아스파르트산 또는 글루탐산이 본 발명에서처럼 이온결합에 의해 수용화되지 않는다는 것을 의미한다.From Table 1, glutamic acid, aspartic acid and chitosan are poorly soluble substances, but in the form of chitosan-glutamate and chitosan-aspartate, solubilized in water. However, it was hardly dissolved when glutamic acid and aspartic acid were added to the chitosan oligosaccharide. This means that chitosan oligosaccharides and aspartic acid or glutamic acid are not solvated by ionic bonding as in the present invention.
[시험예 2] 열 안정성Test Example 2 Thermal Stability
실시예 1~2의 키토산-아미노산염과, 염산염, 초산염, 젖산염 형태의 키토산올리고당을 30℃에서 3개월 동안 보관하면서 키토산의 글루코스아민 함량을 측정하였다. 그 결과는 표 2와 같다.Chitosan-amino acid salts of Examples 1 and 2, and chitosan oligosaccharides in the form of hydrochloride, acetate, and lactate were stored at 30 ° C. for 3 months to measure the glucoseamine content of chitosan. The results are shown in Table 2.
상기 표 2로부터, 키토산올리고당의 무기산 또는 유기산염은 저장 중 탄화에 의한 글루코스아민의 함량저하가 두드러지게 나타난 반면 본 발명에 의한 키토산-글루탐산염 또는 키토산-아스파르트산염은 열에 의한 함량저하 현상이 적어 안정한 물질임을 알 수 있다.From Table 2, the inorganic acid or organic acid salt of chitosan oligosaccharide showed a marked decrease in the content of glucoseamine due to carbonization during storage, whereas the chitosan-glutamate or chitosan-aspartate according to the present invention is stable due to less content degradation due to heat. It can be seen that the substance.
[시험예 3] 조미상승 효과Test Example 3 Seasoning Effect
본 발명에 따른 조미료는 단맛, 신맛, 짠맛 등의 조화된 복합적인 맛을 제공한다. 따라서, 먼저 본 발명에 따른 키토산-글루탐산염 또는 키토산-아스파르트산염에 소금을 첨가하였을 때 맛의 변화를 관찰하였다.The seasoning according to the present invention provides a harmonious complex taste of sweet, sour, salty and the like. Therefore, first, a change in taste was observed when salt was added to the chitosan-glutamate or chitosan-aspartate according to the present invention.
즉, 실시예 1 및 실시예 2의 키토산-아미노산염 10g을 물 100㎖에 용해시킨 용액에 소금을 각각 0.1%, 0.2%, 0.4%, 0.6%, 0.8% 및 1.0%의 농도로 첨가한 후,10명의 주부를 선정하여 풍미의 변화를 3회 실시하였다.That is, to the solution of 10 g of the chitosan-amino acid salt of Examples 1 and 2 in 100 ml of water, salt was added at a concentration of 0.1%, 0.2%, 0.4%, 0.6%, 0.8% and 1.0%, respectively. Ten housewives were selected and flavors changed three times.
그 결과, 주부들은 아미노산 포화용액에 0.6%의 소금을 첨가하였을 때, 아미노산 특유의 신맛과 소금 특유의 짠맛이 나타나지 않는 조화된 맛을 나타낸다고 답하였다. 반면, 0.2% 이하의 농도에서는 아미노산 특유의 신맛이 나타나고, 0.8%이상 농도에서는 소금 특유의 짠맛이 강하게 나타난다고 답하였다.As a result, housewives say that when 0.6% of salt is added to the saturated amino acid solution, the housewife shows a harmonious taste without the salty salt characteristic of the amino acid. On the other hand, a concentration of less than 0.2% showed a sour taste peculiar to amino acids, and a salt-specific salty taste was strong at a concentration of 0.8% or higher.
이에, 키토산-아미노산염 용액에 0.6%의 소금용액을 부가하였을 때, 가장 바함직한 맛을 제공함을 알 수 있다. 따라서, 0.6%의 소금용액에 본 발명에 따른 키토산-아미노산염을 부가하여 조미료로 공지된 MSG와 조미효과를 비교하였다.Thus, it can be seen that when the salt solution of 0.6% is added to the chitosan-amino acid solution, it provides the most desirable taste. Therefore, chitosan-amino acid salt according to the present invention was added to the salt solution of 0.6% to compare the seasoning effect with MSG known as seasoning.
시험방법은, 0.6%의 소금용액에 0.05%, 0.1%, 0.15%, 0.2%, 0.25% 및 0.3%의 키토산-아미노산염을 부가한 후, 10명의 주부를 대상으로 하여 0.6%의 소금용액에 MSG 0.3%를 부가하였을 때와 동등한 맛을 나타낸다고 답하는 주부의 명수를 측정하는 것이다. 그 결과는 도 1과 같다.In the test method, 0.05%, 0.1%, 0.15%, 0.2%, 0.25% and 0.3% chitosan-amino acid salt was added to 0.6% salt solution, and then 10 housewives were added to 0.6% salt solution. It is to measure the number of housewives who say that the taste is the same as when MSG 0.3% is added. The result is shown in FIG.
도 1로부터, 0.6% 소금 용액에 키토산-글루탐산염을 0.15% 첨가하였을 때 대부분이 MSG와 동등한 맛을 내고, 키토산-아스파르트산염의 경우에는 0.2%의 농도로 첨가하였을 때 MSG와 동등한 맛을 낸다는 것을 알 수 있다. 따라서, 본 발명의 아미노산-키토산염을 MSG와 우수하거나, 적어도 동등한 조미효과를 나타낼 수 있는 물질임을 알 수 있다.From Fig. 1, when 0.15% of chitosan-glutamate was added to a 0.6% salt solution, most of them tasted the same as MSG, and in the case of chitosan-aspartate, the concentration was 0.2%. Able to know. Accordingly, it can be seen that the amino acid-chitolate of the present invention is superior to MSG, or at least equivalent to the seasoning effect.
이상에서 설명한 바와 같이, 본 발명은 키토산-글루탐산염 또는 키토산-아스파르트산염 및 이들을 조미료로 이용하는 것에 관한 것으로, 천연물로부터 제조되기 때문에 인체에 안전하고, 유통 중 탄화에 의한 열 안전성이 우수하므로, 유통기간이 길다. 또한, 공지의 조미료인 글루탐산나트륨보다 우수한 조미효과를 제공할 수 있다. 한편, 본 발명에 따른 키토산-아미노산염은 각종 식품의 첨가제로도 사용할 수 있다.As described above, the present invention relates to chitosan-glutamate or chitosan-aspartate and the use of these as seasonings. This is long. In addition, it is possible to provide a better seasoning effect than known glutamate sodium glutamate. On the other hand, chitosan-amino acid salt according to the present invention can be used as an additive of various foods.
Claims (2)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR10-2000-0053352A KR100384480B1 (en) | 2000-09-08 | 2000-09-08 | Chitosan-amino acid salts and flavoring composition containing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR10-2000-0053352A KR100384480B1 (en) | 2000-09-08 | 2000-09-08 | Chitosan-amino acid salts and flavoring composition containing the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR20020020297A KR20020020297A (en) | 2002-03-15 |
| KR100384480B1 true KR100384480B1 (en) | 2003-05-22 |
Family
ID=19688140
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR10-2000-0053352A KR100384480B1 (en) | 2000-09-08 | 2000-09-08 | Chitosan-amino acid salts and flavoring composition containing the same |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR100384480B1 (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102805327B (en) * | 2012-08-01 | 2015-01-07 | 宁波大学 | Application of chitosan, glutamate and succinate composited salt as freshener |
| CN102775521B (en) * | 2012-08-01 | 2015-03-18 | 浙江金壳生物化学有限公司 | Chitosan guanylate flavor enhancer |
| CN102775520B (en) * | 2012-08-01 | 2014-06-18 | 浙江金壳生物化学有限公司 | Chitosan aspartate freshener |
| CN102775519B (en) * | 2012-08-01 | 2014-06-18 | 浙江金壳生物化学有限公司 | Chitosan glutamate freshener |
| CN102838690B (en) * | 2012-08-01 | 2014-10-08 | 宁波大学 | Chitosan composite salt and application thereof as freshener |
| CN102766223A (en) * | 2012-08-01 | 2012-11-07 | 宁波大学 | Application of chitosan-glutamic acid-aspartate composite salt serving as freshener |
-
2000
- 2000-09-08 KR KR10-2000-0053352A patent/KR100384480B1/en not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| KR20020020297A (en) | 2002-03-15 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US4751095A (en) | Aspartame stabilization with cyclodextrin | |
| JP4731542B2 (en) | Cellooligosaccharide-containing candy | |
| KR100384480B1 (en) | Chitosan-amino acid salts and flavoring composition containing the same | |
| CN102775520B (en) | Chitosan aspartate freshener | |
| US4769244A (en) | Non-hygroscopic water-soluble pulverulent composition for the preparation of drinks and process for its preparation | |
| KR100300670B1 (en) | Food additive containing chitosan and production thereof | |
| JP6095078B2 (en) | A method for producing a seasoning to enhance the richness | |
| JP2885935B2 (en) | Production method of yeast extract | |
| CN102766223A (en) | Application of chitosan-glutamic acid-aspartate composite salt serving as freshener | |
| KR0129604B1 (en) | Instant kimchi seasoning compositions and the manufacturing method thereof | |
| KR20030087468A (en) | Manufacturing method of health salt included chito oligosaccharides and the salt by the method | |
| EP1260146B1 (en) | Method of use of a flavor-enhancing agent for foods | |
| CN102838690B (en) | Chitosan composite salt and application thereof as freshener | |
| KR100205236B1 (en) | Preparation of bean curd using chitosan | |
| JP2001017138A (en) | Food-preserving agent and food preservation | |
| JP2001120175A (en) | Bitterness palliative for salted vegetable and method for producing salted vegetable | |
| JP3803123B2 (en) | Water-soluble partially deacetylated chitin and process for producing the same | |
| CN103349261A (en) | Chitosan-glutamic acid-succinic acid composite salt | |
| JP4359017B2 (en) | Method for dissolving chitosan | |
| CA2075152A1 (en) | Method of preventing a decrease in sweetness of thaumatin | |
| CN102775521B (en) | Chitosan guanylate flavor enhancer | |
| CN102775519B (en) | Chitosan glutamate freshener | |
| JP4566096B2 (en) | PH adjuster using phosphorylated saccharide and / or salt thereof | |
| JP2910301B2 (en) | Seasonings with improved flavor and shelf life | |
| KR20010007981A (en) | Functional rib seasionings |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant | ||
| FPAY | Annual fee payment |
Payment date: 20130506 Year of fee payment: 11 |
|
| FPAY | Annual fee payment |
Payment date: 20140507 Year of fee payment: 12 |
|
| FPAY | Annual fee payment |
Payment date: 20150506 Year of fee payment: 13 |
|
| FPAY | Annual fee payment |
Payment date: 20160509 Year of fee payment: 14 |
|
| LAPS | Lapse due to unpaid annual fee |