KR100454152B1 - Method for preparing dropwort extract having high savory taste - Google Patents

Abstract

The present invention comprises the steps of boiling the buttercups in boiling water and then coarsely pulverizing, adding the cell wall degrading enzymes to the coarsely pulverized buttercups, enzymatic digestion, filtration of the enzyme digestion liquid and concentrating the filtrate. Method for preparing buttercup extract, boiling buttercup in boiling water and coarsely pulverizing, adding a cell wall lyase to coarsely pulverized buttercup, enzymatic digestion, filtration of enzyme digestion, concentrating filtrate and It relates to a method for producing buttercup extract powder, comprising the step of powdering the obtained extract.

According to the present invention, it is possible to obtain a buttercup extract having excellent taste power, in which a taste component is sufficiently recovered.

Description

METHOD FOR PREPARING DROPWORT EXTRACT HAVING HIGH SAVORY TASTE}

The present invention relates to a method for producing a buttercup extract having high taste.

Conventionally, the taste material was obtained by decomposing the protein in amino acid units and increasing the nucleic acid content to give a taste component. Examples thereof include a yeast extract (Patent Application No. 2001-0025273), a meat meat extract (Patent Application No. 2000-0020349), a fishery extract (Patent Application No. 2000-0039956). In addition, there is also known a method of increasing the taste component by decomposing RNA to increase the nucleic acid content (Patent Application 2000-0056471).

However, in recent years, there is a clear tendency to prefer natural seasonings, and various natural seasonings have been developed. Accordingly, vegetable-based extracts usable as natural seasonings have been developed. As a method of producing vegetable extracts thus far, a method of extracting extracts using osmotic pressure, such as a method of preparing sugar extract by introducing a pickling process (Patent Application Publication No. 1995-029801), extracting vegetables In order to overcome the difficulties in concentration after concentrating the obtained juice solution and the juice solution, there is a method for producing an extract (Japanese Patent Application Laid-Open Publication No. 1998-33152) which has a high retention after adding a hydrophilic emulsifier and heat sterilization.

However, the method for producing vegetable extracts using pickles or juices has a disadvantage in that a sufficient recovery of the flavor components is difficult, so that the recovery of the flavor components is low, and the netting power of the extract thus obtained is also low.

Accordingly, an object of the present invention is to provide a method for producing a buttercup extract having excellent taste power by overcoming the problems of the conventional method for producing vegetable extracts and sufficiently recovering the flavor components.

In order to achieve the above object, according to the present invention, the step of pulverizing buttercups in boiling water and then coarsely pulverized, adding the cell wall lyase to the coarsely pulverized buttercups, enzymatic digestion, filtering the enzyme digestion liquid and filtrate Provided is a method for producing a buttercup extract, comprising the step of concentrating the extract.

In addition, boil the buttercups in boiling water and then coarsely crushed, by adding cell wall lyase to the coarsely pulverized buttercups, enzymatic digestion, filtration of the enzyme digestion, concentrating the filtrate and powdering the obtained extract Provided is a method for producing buttercup extract powder, comprising the step of:

The present invention is explained in more detail as follows.

In the case of plants, it is necessary to effectively extract various taste components including proteins and nucleic acids present in the cell wall to impart taste to their extracts. Therefore, if the cell wall is destroyed using the cell wall degrading enzyme of the plant, these taste components are removed. Can be effectively obtained.

Therefore, in the present invention, cell wall breakdown enzymes are used to break down the cell wall of the vegetable to obtain components contained in the vegetable.

As the cell wall degrading enzyme, pectinase, cellulase, or the like may be used or a mixture of these enzymes may be used.

Extraction of taste components using the degrading enzyme is possible for all kinds of vegetables such as onions, green onions, radishes, bean sprouts and buttercups, but the taste of the extract obtained when using buttercups is particularly excellent.

The method of extracting the netting component using buttercup as a raw material is as follows.

Boil the buttercups in boiling water according to conventional methods. It is preferable to blanch for about 30 seconds to 1 minute. Then, the poached buttercups are coarsely pulverized using a grinder.

Thereafter, 0.6 to 1.2% by weight of the degrading enzyme is added to the weight of buttercup and decomposed for 2 to 3 hours at 45 to 55 ° C.

At this time, the pH of the poached buttercup coarse powder is 4.0 to 4.5, and the pH is preferably 3 to 5 for the enzyme to have sufficient activity, so there is no need to adjust the pH separately. However, in order for the enzyme to have sufficient activity, it is preferable to set the temperature condition to 45 to 55 ° C. The amount of the degrading enzyme added is less than 0.6% by weight, the taste is weak, more than 1.2% by weight, since there is little increase in the taste, economical and bitter taste, 0.6 ~ 1.2% by weight is preferred. In addition, in the case of the decomposition time using enzyme, the recovery of the extract is reduced because the particle size is large because the decomposition is not properly performed in less than 2 hours, and the recovery rate of the extract is almost unchanged after 3 hours, so it is not economical and bitter taste Therefore, it is preferable to decompose for 2-3 hours.

Subsequently, the foil of the decomposition liquid is filtered to recover the filtered liquid, and the recovered filtrate is concentrated so that the solid content is 40 to 60%.

If necessary, salts may be added to impart shelf life to the filtrate recovered before concentration. As the salt, a commonly used sun salt, purified salt, or the like can be used, and it is preferable to add 3.0 to 3.5% by weight based on the weight of buttercup.

The concentrated extract as described above may be used as it is or may be powdered according to a use.

(Example 1)

5 kg of buttercups were boiled in boiling water for about 30 seconds in a conventional manner and then taken out. The poached buttercups were finely ground using a grinder. The pulverized buttercups were placed in an enzyme digestion tank, followed by addition of enzyme solution consisting of pectinase and cellulase (manufactured by Gist-brocades) in an amount of 0.8% by weight based on the weight of the buttercup, followed by enzymatic digestion at 50 ° C for 3 hours. After digestion, the resultant was filtered through a 40 mesh sieve and separated into foil and liquid. The separated foil was discarded and the liquid was collected, and the refined salt was added at 3.3% by weight based on the weight of buttercup. Subsequently, the temperature of the concentration tank was raised to 60 ° C., and concentrated until the solid content was 40% to prepare a buttercup extract.

(Comparative Examples 1 to 4)

Vegetable extracts of Comparative Examples 1 to 4 were prepared in the same manner as in Example 1, except that onion, green onion, radish, and bean sprouts were used as raw materials.

Experimental Example 1

The prepared extracts of Example 1 and Comparative Examples 1 to 4 were subjected to sensory evaluation by 7 professional sensory evaluation personnel to compare the net power. Sensory evaluation was performed by a 7-point scoring method, ranging from 1 point (very weak) to 7 points (very strong) depending on the degree of taste. The results were as shown in Table 1 below.

division Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Taste 4.39 1.02 1.58 1.26 2.12

As described above, the extract was prepared using the cell wall degrading enzyme, and the sensory evaluation showed that the buttercup of the various vegetables has the highest taste.

Experimental Example 2

In order to select an appropriate enzyme dosage when preparing extracts from buttercups, changes in recovery, taste, and bitter taste were compared to the dosage of the prepared extracts according to the amount of enzyme added.

Buttercup extract was prepared in the same manner as in Example 1, except that the amount of enzyme was added in 0.3, 0.5, 0.6, 0.9, 1.2, 1.3, 1.5, 1.8 wt% based on the weight of buttercup. In addition, except that no enzyme was added, the juice prepared in the same manner as in Example 1 was used as a control.

For the prepared buttercup extract and the control juice extract, the recovery was calculated by the following equation and compared.

In addition, 7 professional sensory evaluation personnel sensory evaluation of the prepared buttercup extract and the control juice was compared to taste and bitter taste. Sensory evaluation was performed by a 7-point scoring method, ranging from 1 point (very weak) to 7 points (very strong) depending on the taste and bitterness.

The results were as shown in Table 2 below.

Enzyme amount Juice 0.3% 0.5% 0.6% 0.9% 1.2% 1.3% 1.5% 1.8% % Recovery 7.0 13.2 15.1 17.6 22.7 23.4 23.6 23.5 24.0 Rice power 0.94 1.95 2.4 3.81 4.27 4.35 4.38 4.34 4.52 bitter 0.72 0.99 1.23 1.57 1.98 2.15 3.06 3.35 3.79

The juice solution to which the enzyme was not added at all had a low recovery rate of the extract and very poor taste. As the amount of the enzyme increased, the recovery rate increased and the taste was felt a lot, but when the amount of the enzyme was 0.6 wt% or more with respect to buttercup, there was little difference. However, if it exceeds 1.2% by weight, the bitter taste is much, and economic efficiency is reduced due to the increase in the amount of enzyme used, the amount of enzyme is most preferably 0.6 ~ 1.2% by weight.

Experimental Example 3

In order to select an appropriate enzyme decomposition time when extracts were prepared from buttercups, changes in particle size, taste, bitter taste, and recovery with time were examined.

Buttercup extract was prepared in the same manner as in Example 1 except that the enzyme digestion time was set to 30 minutes, 1 hour, 1 hour 30 minutes, 2 hours, 2 hours 30 minutes, 3 hours, 3 hours 30 minutes, and 4 hours. Prepared.

Particle size was measured using a particle size analyzer (model name: analysette 22, manufactured by FRITSCH) by diluting the extract with 1-2 g of water.

For taste and bitter taste, 7 professional sensory evaluation personnel sensory evaluation of the produced buttercup extract. Sensory evaluation was performed by a 7-point scoring method, ranging from 1 point (very weak) to 7 points (very strong) depending on the taste and bitterness.

Recovery was calculated by Equation 1, and the results are shown in Table 3 below.

30 minutes 1 hours 1 hour 30 minutes 2 hours 2 hours 30 minutes 3 hours 3 hours 30 minutes 4 hours Particle size (㎛) 105.2 85.7 64.2 51.3 45.6 40.9 38.3 36.3 Rice power 1.12 2.49 3.27 4.23 4.50 4.58 4.65 4.62 bitter 0.83 0.87 1.54 1.98 2.21 2.54 3.74 3.89 % Recovery 12.4 16.4 18.6 22.3 22.9 23.9 23.3 23.6

According to the table, since 2 hours after the start of the enzymatic decomposition, the decomposition was effectively performed, the particle size was reduced and the recovery was increased. However, thereafter, change of particle size and change of recovery rate were almost insignificant. In addition, after 3 hours of decomposition, the bitter taste was too much and economical was not suitable. Therefore, the enzyme decomposition time is preferably 2-3 hours.

According to the present invention, it is possible to obtain a buttercup extract having excellent taste power, in which a taste component is sufficiently recovered.

Claims (4)

Coarsely pulverizing the buttercups with boiling water; Adding 0.6-1.2% by weight of cell wall degrading enzyme selected from cellulase, pectinase, and mixtures thereof to the coarsely pulverized buttercups for enzymatic digestion at a temperature of 45-55 ° C. for 2-3 hours; Filtering the enzymatic digestion liquid; And A method for producing buttercup extract, comprising the step of concentrating the filtrate. delete delete Coarsely pulverizing the buttercups with boiling water; Adding 0.6-1.2% by weight of cell wall degrading enzyme selected from cellulase, pectinase, and mixtures thereof to the coarsely pulverized buttercups for enzymatic digestion at a temperature of 45-55 ° C. for 2-3 hours; Filtering the enzymatic digestion liquid; Concentrating the filtrate to obtain buttercup extract; And A method for producing a buttercup extract powder, comprising the step of pulverizing the obtained extract.