KR100397552B1 - The manufacturing method of a fucoidan-containing sauce using concentrated Dashima - Google Patents

Abstract

The present invention extracts seasoned ingredients from kelp, which has been widely used as a natural seasoning, concentrates, and mixes natural materials to make other flavors, using kelp concentrate extract to prepare seasonings without liquid preservatives without adding synthetic preservatives. It relates to a fucoidan-containing seasoning and a method for producing the same.

The present invention concentrates the kelp extract to Brix 15 and deodorized with activated charcoal, and then seasons the salt with 15% salt, pH 4.5 mixed with 100% of traditional soy sauce, Middle clam extract 10 and Katsuobushi extract 1. It is prepared by adding 2% alcohol to the mixture.

The prepared liquid seasonings, namely, fucoidan-containing seasonings using kelp concentrate extract, have the unique taste of kelp and the soy sauce and honey roe clam and the rich flavor of Katsuobushi.

In addition, by maintaining a suitable salinity in the liquid natural seasoning of the present invention and adding alcohol, there is an advantage that can be distributed for a long time without deterioration even at room temperature without preservatives.

Description

The manufacturing method of a fucoidan-containing seasoning using kelp concentrate extract {The manufacturing method of a fucoidan-containing sauce using concentrated Dashima}

The present invention extracts seasoned ingredients from kelp, which has been widely used as a natural seasoning, concentrates, and mixes natural materials to make other flavors, using kelp concentrate extract to prepare seasonings without liquid preservatives without adding synthetic preservatives. It relates to a fucoidan-containing seasoning and a method for producing the same.

Kelp has been widely used as a seasoning material, but it is used in dry condition, so it takes a lot of space and cost for distribution and storage, and it is troublesome for consumers to use it. Recently, some products with added kelp are commercially available, but most of the ingredients are based on soy soy sauce, so it is hard to see a product based on pure kelp extract.

The present invention provides a method for obtaining an appropriate concentration of extracts from raw kelp, obtaining an appropriate degree of concentration, removing the reverse seaweed odor of the concentrated kelp extract, and a method of mixing subsidiary materials added to enhance the taste of the deodorized concentrated kelp extract and room temperature. It aims to produce a circulating product without the addition of preservatives.

A feature of the present invention is a natural liquid seasoning containing a large amount of fucoidan, a water-soluble seaweed polysaccharide of kelp, which is manufactured by extracting from concentrated seaweed, concentrated and deodorized to remove seaweed odor from kelp. Hereinafter, an embodiment of the present invention will be described in detail.

1. Preparation of Kelp Extract from Raw Sea

Put the fresh raw shimama in a self-cooking pot so that the viscous material is not felt on the surface of kelp. Continue to cook kelp in the same pot until the concentration of brix is about 8x. If you become more than this, the viscosity of the liquid is high, the handling becomes more difficult. Transfer the cooked liquor of brix 8-9 to hot condenser and concentrate in vacuo.

Table. The chemical properties of concentrated Dashima extract according to planting date

planting date sodiumalginate fucoidan pH crude ash total nitrogen water 7/14 0.01 3.83 5.85 7.17 0.13 87.88 7/15 0.03 4.40 5.64 8.90 0.14 86.01 7/21 0.04 3.89 5.93 7.28 0.12 86.64 7/22 0.03 5.43 5.64 8.01 0.16 84.80 7/23 0.03 5.69 5.69 7.16 0.17 85.75 7/28 0.03 4.89 5.67 6.68 0.15 86.65 7/29 0.02 4.98 5.65 7.25 0.11 85.86 8/3 0.02 5.15 5.37 6.26 0.11 85.42 8/11 0.01 5.78 5.41 6.62 0.15 82.81 8/16 0.04 5.69 5.85 4.68 0.14 86.37 8/27 0.03 5.60 5.70 5.04 0.13 86.54 8/28 0.03 5.42 5.66 5.04 0.13 87.17 8/29 0.03 6.21 5.61 4.81 0.16 86.02 8/30 0.02 4.97 5.72 5.05 0.15 87.40 8/31 0.03 5.16 5.73 5.74 0.15 86.41 9/1 0.03 5.61 5.64 4.62 0.15 86.41 9/2 0.03 4.59 5.64 5.05 0.16 81.66 mean 0.03 5.13 5.67 6.19 0.14 85.87

2. Vacuum concentration of fresh kelp

The cooked liquor transferred to the vacuum concentrator is concentrated while maintaining the internal temperature of the concentrator at about 60 ° C to 70 ° C. In the initial stage of concentration, the bubbles are so high that bumping is likely to continue, so the vacuum degree should be carefully controlled. After concentration has proceeded to the extent that no foaming occurs, it is preferable to concentrate at the lowest possible temperature while giving a sufficient degree of vacuum.

The kelp is a viscous polysaccharide extracted from kelp and contains a large amount of water-soluble alginic acid and fucoidan, resulting in viscosity, and excessive concentration causes the filtration not to be performed in the following filtration process. When the concentration is weak, the taste is weak as a seasoning, and when the concentration is excessive, since the subsequent filtration is not smooth, an optimal concentration is required. According to the experimental results, it was not possible to pass the filter press which is the next filtration process in the concentration of brix 15 or more. The optimum concentration was therefore found to be brix 15.

Table. The Aw and water content of Dashima extract according to concentration

the degree of concentration 0 20% 40% 60% 80% water content 88.1 87.94 83.86 74.95 62.97 water activity 0.987 0.979 0.970 0.943 0.887

3. Deodorization of concentrated extract

Since kelp concentrates are made from fresh kelp, the distinctive backlash of fresh seaweed remains. It must be removed before it can be used as seasoning. Complete deodorization was not possible by heating or vacuum deodorization, and deodorization was performed using activated carbon. At this time, the amount of activated carbon becomes a very important factor. If the amount of activated carbon used is small, deodorization will not be sufficient. If the amount of activated carbon is large, there is a problem of decolorization of the pigment component, loss of the component, and above all, deterioration of economic efficiency. Therefore, it is necessary to use the minimum amount required. The use of more than necessary also burdens the process of removing activated carbon used in the next filtration process. Experimental results show that it is most desirable to add 0.2% activated carbon to the kelp extract concentrated with brix 15.

After concentration in vacuo, the concentrated extract in the warmed state at 60 ° C. is transferred to a deodorization reactor, activated carbon is added, and then stirred to deodorize.

Table. The optimal treating amount of active carbon for removing the undesireable flavor to the Dasima extract

active carbon (%) 0 0.05 0.1 0.2 0.3 0.4 0.5 1.0 amino nirogen (mg%) 383 472 474 480 466 456 455 450 panel score * overall score 5.6 4.8 6.8 7.4 5.4 5.0 4.6 4.4 raw seaweed flavor 10 6.8 4.2 1.8 0.4 - - -

* Panel test was carried out 9 point panel test by 5 members (9; very good, 5; common, 1; very bad). The raw seaweed flavor was assesed as compared to 10 point of non -treated extract

4. Filtration of Activated Charcoal Concentrated Extract

Various filtration methods were considered, but the method by centrifugation and filter press was considered to be the most desirable, and the filter press was practically the most desirable due to the removal of activated carbon and the characteristics of kelp extract concentrated with brix 15. To remove the activated carbon used in this process, filtration was impossible without the use of a filtration aid. At this time, 1 to 2% of diatomaceous earth was required as the filtration aid, and in particular, it was necessary to apply the diatomaceous earth to the follicles by precoating. The mixture was filtered by premixing 1% diatomaceous earth. Filtration should be handled when the mixture is warm, and when cooled and cooled, the viscosity of the solution will increase and filtration will not be smooth.

5. Storage of filtrate

The kelp extract from which charcoal, diatomaceous earth and other impurities are removed from the filter press is stored in an appropriate storage container and cooled. At this time, the storage temperature is required to be stored at a temperature not to be frozen below 0 ℃ and during this storage it will be able to remove the precipitate of some mixed activated carbon precipitated.

6. Enhancement of other flavor ingredients in kelp extract

The kelp extract contains a large amount of glutamic acid and aspartamic acid, which has a unique taste, but lacks other flavors, so it is not enough to be used as a seasoning. Was added. In addition, traditional soy sauce, a traditional seasoning of Korea, was added at a ratio of 10 to add a unique taste and aroma. To increase the range of use of the kelp extract, add bonito concentrate to the kelp extract 100 at a ratio of 1 to add the taste and aroma of bonito (commonly called `` Katsuobushi '').

7. Improved storage of kelp extract

Kelp extract is developed as a natural seasoning by adding the unique taste of kelp to the unique taste of traditional soy sauce, dandelion clam and bonito flavour, but it is necessary to maintain proper salinity in order to be distributed at room temperature. Concentrated dama extracts vary in ash content from 4.62% to 8.90%, with an average value of 6.20%. About 1% of the ash consists of inorganic salts other than chloride salts, so pure NaCl concentration is only 5%. It is necessary to raise the salt concentration to about 15% because the storage concentration cannot be given at this level. However, even at 15% salt concentration, room temperature distribution and storage at room temperature during use are difficult, so appropriate preservative treatment is necessary for this, and it is necessary to add alcohol to 2% to 3%. In addition, the addition of an organic acid was added to improve the shelf life by improving the taste and maintaining the pH around 4.5.

Table. The Aw decreasing effect of NaCl on the concentrated Dasima extract *

NaCl (%) 0 One 2 3 4 5 6 7 8 9 10 Aw 0.957 0.953 0.948 0.939 0.932 0.925 0.920 0.912 0.906 0.898 0.891

* The concentrated Dashima extract shows 4.9% in salinity by refractometer, 7.75% in ash content and brix 15.8

Table. The effect of ethyl alcohol concentration on the pH of the Dashima extract stored at 35 ° C incubation.

storagedays ethyl alcohol concentration (%) One 2 4 6 8 10 0 5.32 5.35 5.37 5.39 5.42 5.43 4 5.03 5.51 5.36 5.41 5.42 5.44 7 4.92 5.31 5.33 5.39 5.42 5.44 11 4.70 5.28 5.24 5.43 5.46 5.49

As described above, the present invention was prepared by concentrating and deodorizing the raw kelp, and then adding the traditional soy sauce, mindle clam extract, and bonito extract to prepare a liquid seasoning. Taste and bonito savory flavors are added to make it look good.

In addition, by maintaining a suitable salinity in the liquid natural seasoning of the present invention and adding alcohol, there is an advantage that can be distributed for a long time without deterioration even at room temperature without preservatives.

Claims (3)

delete delete Put the raw kelp in a cooking pot and cook it until the concentration brix is about 8-9, transfer the cooking liquid to the vacuum condenser in hot state, and concentrate the vacuum at brix 15 while maintaining the inner temperature of the concentrator at about 60 ℃ ~ 70 ℃. The vacuum concentrated concentrated extract was transferred to a deodorization reactor, 0.2% activated carbon was added thereto, stirred and deodorized. The activated carbon treated extract was filtered by adding 1 to 2% of diatomaceous earth filter medium in a filter press. Preparing the kelp extract by placing the filtered kelp extract in a suitable storage container and storing the mixture of cooled kelp extract at a temperature not to be frozen below 0 ° C .; Concentrated 15% salt, 15% salt, and 2% alcohol to adjust the pH 4.5 to the prepared seaweed extract 100, traditional soy sauce 10, dandelion clam extract 10, bonito extract (Katsuobushi extract) 1 ratio. Method for producing a fucoidan-containing seasoning using kelp concentrate extract, characterized in that.