KR100881165B1 - Enhanced salt taste water with less sodium and food made with the same water - Google Patents
Enhanced salt taste water with less sodium and food made with the same water Download PDFInfo
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- KR100881165B1 KR100881165B1 KR1020080065347A KR20080065347A KR100881165B1 KR 100881165 B1 KR100881165 B1 KR 100881165B1 KR 1020080065347 A KR1020080065347 A KR 1020080065347A KR 20080065347 A KR20080065347 A KR 20080065347A KR 100881165 B1 KR100881165 B1 KR 100881165B1
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title claims abstract description 25
- 235000013305 food Nutrition 0.000 title claims abstract description 19
- 235000019608 salt taste sensations Nutrition 0.000 title description 15
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 title description 2
- 229910052708 sodium Inorganic materials 0.000 title description 2
- 239000011734 sodium Substances 0.000 title description 2
- 150000003839 salts Chemical class 0.000 claims abstract description 58
- 150000007524 organic acids Chemical class 0.000 claims abstract description 20
- 210000003278 egg shell Anatomy 0.000 claims abstract description 18
- 229920002101 Chitin Polymers 0.000 claims abstract description 15
- 239000000203 mixture Substances 0.000 claims abstract description 6
- 238000001914 filtration Methods 0.000 claims abstract 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 44
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 34
- 239000011780 sodium chloride Substances 0.000 claims description 27
- 239000012267 brine Substances 0.000 claims description 19
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 19
- 235000000346 sugar Nutrition 0.000 claims description 15
- 238000000034 method Methods 0.000 claims description 5
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 3
- 241000251468 Actinopterygii Species 0.000 claims description 3
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 3
- 235000013361 beverage Nutrition 0.000 claims description 3
- 235000011869 dried fruits Nutrition 0.000 claims description 3
- 235000019688 fish Nutrition 0.000 claims description 3
- 239000001630 malic acid Substances 0.000 claims description 3
- 235000011090 malic acid Nutrition 0.000 claims description 3
- 235000012149 noodles Nutrition 0.000 claims description 3
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 claims description 3
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 claims description 2
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims description 2
- 235000015165 citric acid Nutrition 0.000 claims description 2
- 235000002906 tartaric acid Nutrition 0.000 claims description 2
- 239000011975 tartaric acid Substances 0.000 claims description 2
- 238000007873 sieving Methods 0.000 claims 2
- 239000000243 solution Substances 0.000 claims 2
- 239000012266 salt solution Substances 0.000 claims 1
- 239000001384 succinic acid Substances 0.000 claims 1
- 235000011044 succinic acid Nutrition 0.000 claims 1
- 235000019643 salty taste Nutrition 0.000 abstract description 14
- 102000002322 Egg Proteins Human genes 0.000 abstract description 10
- 108010000912 Egg Proteins Proteins 0.000 abstract description 10
- 239000002699 waste material Substances 0.000 abstract description 2
- 238000012360 testing method Methods 0.000 description 20
- 230000001953 sensory effect Effects 0.000 description 16
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 8
- 238000002360 preparation method Methods 0.000 description 7
- 230000000052 comparative effect Effects 0.000 description 5
- 235000005985 organic acids Nutrition 0.000 description 5
- 235000021110 pickles Nutrition 0.000 description 5
- 240000008067 Cucumis sativus Species 0.000 description 4
- 244000294411 Mirabilis expansa Species 0.000 description 4
- 235000015429 Mirabilis expansa Nutrition 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 235000013536 miso Nutrition 0.000 description 4
- 235000011164 potassium chloride Nutrition 0.000 description 4
- 239000001103 potassium chloride Substances 0.000 description 4
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 description 3
- 235000019658 bitter taste Nutrition 0.000 description 3
- 235000021107 fermented food Nutrition 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 238000007654 immersion Methods 0.000 description 3
- 235000021109 kimchi Nutrition 0.000 description 3
- 235000021574 pickled cabbage Nutrition 0.000 description 3
- 235000015170 shellfish Nutrition 0.000 description 3
- 235000013555 soy sauce Nutrition 0.000 description 3
- 238000005728 strengthening Methods 0.000 description 3
- 240000007124 Brassica oleracea Species 0.000 description 2
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 2
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 2
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 2
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 description 2
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 description 2
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 2
- 241000238557 Decapoda Species 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 230000002708 enhancing effect Effects 0.000 description 2
- 208000017169 kidney disease Diseases 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 235000019614 sour taste Nutrition 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- KKADPXVIOXHVKN-UHFFFAOYSA-N 4-hydroxyphenylpyruvic acid Chemical compound OC(=O)C(=O)CC1=CC=C(O)C=C1 KKADPXVIOXHVKN-UHFFFAOYSA-N 0.000 description 1
- 238000012935 Averaging Methods 0.000 description 1
- 235000009849 Cucumis sativus Nutrition 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 244000062793 Sorghum vulgare Species 0.000 description 1
- 240000001417 Vigna umbellata Species 0.000 description 1
- 235000011453 Vigna umbellata Nutrition 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 235000016127 added sugars Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 description 1
- 239000010779 crude oil Substances 0.000 description 1
- 235000021403 cultural food Nutrition 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 230000008034 disappearance Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 230000003090 exacerbative effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000019713 millet Nutrition 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- -1 salt salt Chemical class 0.000 description 1
- 235000019600 saltiness Nutrition 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 235000021108 sauerkraut Nutrition 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/52—Adding ingredients
- A23L2/56—Flavouring or bittering agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/326—Foods, ingredients or supplements having a functional effect on health having effect on cardiovascular health
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
Abstract
Description
본 발명은 염미강화염수 및 이를 포함하는 식품에 관한 것으로, 구체적으로는 유기산을 이용하여 염미를 강화하고 키틴질을 이용하여 산미를 제거하는 방법으로 제조한 염수 및 이를 이용하여 제조한 식품에 관한 것이다.The present invention relates to salt-reinforced saline and foods comprising the same, and specifically, to salts prepared by a method of enhancing salt taste using organic acids and removing acidity by using chitin, and food prepared by using the same.
소금은 짠맛을 내는 조미료로서 매우 광범위한 요리에 사용되고 있다. 소금은 주성분이 염화나트륨으로서 인체에도 필수적으로 필요한 성분이나, 소금에 포함된 나트륨을 과다섭취할 경우 심혈관질환이 더욱 악화되는 문제가 있으므로 적정량의 섭취가 필요하다. 그러나, 염장식품을 즐기는 식문화로 인하여 국내의 염분섭취는 권장량을 훨씬 웃돌아 건강을 위협하는 수준에 달한다.Salt is a salty seasoning used in a wide variety of dishes. Salt is the main ingredient is sodium chloride, which is essential to the human body, but when ingesting too much sodium in salt, cardiovascular disease is aggravated. However, due to the food culture that enjoys salted foods, the consumption of salt in Korea exceeds the recommended amount and reaches a level that threatens health.
따라서, 염화나트륨의 섭취를 줄이기 위한 노력과 더불어, 염화나트륨과 유사한 짠맛을 지니는 대체물에 대한 관심이 높아졌으며, 그 중 가장 대표적인 성분으로 염화칼륨을 들 수 있다. 염화칼륨은 현재 염화나트륨의 대체물로 보편적으로 사용되고 있으며, 염화칼륨을 이용한 저염식품에 관한 기술도 이미 다수 제공된 바 있다. 그러나, 염화칼륨에 포함된 칼륨성분은 신장질환을 악화시키는 단점이 있으므로, 신장질환을 지닌 사람에게는 소금 못지 않게 유해한 물질이라 할 수 있다.Therefore, in addition to efforts to reduce the intake of sodium chloride, interest in alternatives having a salty taste similar to sodium chloride has increased, and among them, potassium chloride is the most representative component. Potassium chloride is now commonly used as a substitute for sodium chloride, and many techniques for low salt food using potassium chloride have already been provided. However, the potassium component contained in potassium chloride has a disadvantage of exacerbating kidney disease, so it can be said to be as harmful as salt to a person with kidney disease.
따라서, 본 발명에서는 소금 자체의 염미를 강화함으로써 염분의 섭취를 줄일 수 있는 방법을 제공하고자 한다.Therefore, the present invention is to provide a method that can reduce the intake of salt by enhancing the salt taste of the salt itself.
본 발명에서는 음식의 풍미에 어울리지 않는 부수적인 씁쓸한 맛이나 신맛을 내지 않으면서도 짠맛이 강화된 염미강화염수를 제공하고자 한다.In the present invention, to provide a salty fortified brine without the added bitterness or sour taste that does not suit the flavor of food is enhanced salty.
본 발명에서는 동등한 염미를 유지하되 소금의 섭취량은 줄일 수 있는 염미강화염수를 이용하여 제조한 식품을 제공함으로써, 염분의 과다섭취로 인해 발생하는 각종 질환의 예방에 기여하고자 한다.In the present invention, by providing a food prepared using salt-reinforced saline to maintain the equivalent salt taste, but can reduce the intake of salt, it is intended to contribute to the prevention of various diseases caused by excessive intake of salt.
본 발명에서는 염수에 유기산을 첨가한 후, 키틴질을 이용하여 산미를 제거함으로써 염미를 강화한 염수를 제공하며, 필요에 따라 설탕을 첨가함으로써 염미를 더욱 강화할 수도 있다.In the present invention, after adding the organic acid to the brine, by using chitin to remove the acidity to provide a saline enhanced salt, it is also possible to further enhance the salt taste by adding sugar as needed.
유기산이 염미를 강화하는 특성을 지니고 있다는 사실은 학계에 널리 알려진 사실로서, 학술자료에 따르면 염수에 구연산, 사과산을 비롯한 유기산을 적당량 첨가할 경우, 사용된 염의 양에 비하여 염미(짠맛)가 약 1.5배 이상으로 강화된 염수를 제조할 수 있는 것으로 알려져 있다. 따라서, 본 발명에서는 구연산, 사과산, 주석산, 호박산과 같은 유기산을 첨가함으로써 염미를 강화하며, 상기 유기산들 중 어느 하나를 선택하거나 둘 이상을 선택, 혼합하여 사용할 수도 있다. 본 발명에 있어서 유기산을 너무 적게 첨가하면 염미강화의 효과가 떨어지고 너무 많이 첨가하면 산미가 너무 강하게 되므로, 본 발명에서는 소금 100중량부에 대하여 유기산 2~60중량부의 범위 내에서 첨가하는 것이 바람직하다.The fact that organic acids have enhanced salt taste is well known in the academic world. According to academic literature, when salts of citric acid and malic acid are added in an appropriate amount, salt taste is about 1.5 compared to the amount of salt used. It is known to be able to produce brine fortified more than twice. Therefore, in the present invention, the salt taste is enhanced by adding organic acids such as citric acid, malic acid, tartaric acid, and succinic acid, and one of the organic acids may be selected or two or more may be selected and mixed. In the present invention, when too little organic acid is added, the effect of strengthening salt taste is reduced, and when too much is added, acidity becomes too strong. Therefore, in the present invention, it is preferable to add the organic acid within the range of 2 to 60 parts by weight of the organic acid with respect to 100 parts by weight of salt.
그러나, 유기산은 특유의 강한 산미(신맛)를 지니고 있으므로, 유기산의 첨가는 염미의 강화에만 그치지 않고 산미를 수반하여 발효식품을 비롯한 통상적인 식품의 제조에 적용하기에는 무리가 있다. 따라서, 유기산을 이용하여 염미를 강화하기 위해서는 유기산의 산미를 제거하는 과정이 필수적이다.However, since the organic acid has a unique strong acidity (sour taste), the addition of the organic acid not only enhances the salt taste, but also is difficult to apply to the production of conventional foods including fermented foods with acidity. Therefore, the process of removing the acidity of the organic acid is essential in order to enhance the salt taste using the organic acid.
이에, 본 발명에서는 키틴(Chitin)성분을 이용하여 유기산의 산미를 제거한다. 키틴을 주성분으로 하는 물질의 예로는 계란을 비롯한 알의 껍질(이하 '난각'이라함)이나 새우, 게, 조개류와 같은 갑각류 및 패류의 껍질(이하 '패각'이라 함)을 들 수 있으며, 유기산을 포함하는 염수에 난각, 패각 중 어느 하나 또는 둘의 혼합물을 넣고 일정시간 정치시킴으로써 산미를 제거할 수 있다. 키틴질을 이용하여 유기산의 산미를 제거함에 있어서 난각 또는 패각의 첨가량이 너무 적거나 침지시간이 짧으면 산미가 완전히 제거되지 못하고, 반대로 첨가량이 너무 많거나 침지 시간이 길면 재료와 시간이 낭비되므로, 본 발명에서는 소금 100중량부에 대하여 키틴질 50~400중량부를 염수에 침지하되, 48~96시간 동안 침지하는 것이 바람직하다.Thus, in the present invention, the acidity of the organic acid is removed using a chitin component. Examples of chitin-based substances include egg shells (eg, eggshells) or shells of shellfish and shellfish (eg, shells) such as shrimp, crabs and shellfish. The acidity can be removed by adding a mixture of eggshell, shell or any one of the two in a saline containing a fixed time. In removing the acidity of organic acid using chitin, too little eggshell or shell addition amount or short immersion time does not completely remove acidity. Conversely, too much amount or long immersion time wastes material and time. In the chitin 50 to 400 parts by weight with respect to 100 parts by weight of salt in immersion in saline, it is preferable to immerse for 48 to 96 hours.
또한, 본 발명의 염미강화염수에는 유기산 외에 부수적으로 설탕을 첨가함으로써 염미를 더욱 강화할 수도 있다. 설탕은 단맛을 내어 염미를 더욱 강화하는 효과가 있는 반면, 음식의 종류에 따라 단맛이 음식의 맛을 해칠 수 있을 뿐 아니라 혈당치를 높여 건강에 해로울 수 있다. 따라서, 설탕은 필요에 따라 선택적으로 첨가하며, 설탕은 키틴질을 이용하여 유기산의 산미를 제거하기 전후 어느 시기에 넣어도 무관하다. 본 발명에 있어서 설탕의 첨가량이 너무 적으면 염미강화 효과를 나타내지 못하고 첨가량이 너무 많으면 염수에서 단맛이 느껴지거나 건강에 해로울 수 있으므로, 설탕을 첨가할 경우에는 소금 100중량부에 대하여 1~60중량부의 범위 내에서 첨가하는 것이 바람직하다. In addition, the salty taste of the present invention may further enhance the salty taste by additionally adding sugar to the salty-taste saline. While sugar has the effect of strengthening the taste by adding a sweet taste, depending on the type of food can not only harm the taste of food, but also increase the blood sugar can be harmful to health. Therefore, sugar is selectively added as needed, and sugar may be added at any time before or after removing acidity of organic acid using chitin. In the present invention, when the amount of sugar added is too small, it does not exhibit a salty-strengthening effect, and when the amount of added sugar is too high, sweetness may be felt in saline or it may be harmful to health. When sugar is added, 1 to 60 parts by weight of salt is added. It is preferable to add in the range.
본 발명에 따른 염미강화염수는 짠맛이 강화되어 있으면서도 쓴맛이나 신맛을 나타내지 않으므로, 장류, 침채류, 김치류 등의 발효식품과 각종 건과류, 건어물류, 제과류, 식음료, 면류 등 다양한 식품의 제조에 사용할 수 있다. 본 발명에 따른 염미강화염수는 통상적인 염수에 비하여 짠맛이 1.5배 이상 강화되어 상대적으로 소량의 염분만으로도 동등한 짠맛을 낼 수 있으므로, 염분의 과다섭취로 인한 심혈관성 질환의 악화를 방지하는 효과가 있다. The salt-flavored brine according to the present invention does not show bitterness or sourness, while the salty taste is strengthened, and can be used for the preparation of various foods such as fermented foods such as jang, sauerkraut and kimchi, and various dried fruits, dried fish, confectionery, food and beverage, and noodles. have. The salt-flavored saline according to the present invention has an effect of preventing the deterioration of cardiovascular diseases due to the excessive intake of salt because salt salt is enhanced by more than 1.5 times the salty taste compared to the conventional salt can produce an equivalent salty taste with only a small amount of salt. .
키틴질을 이용한 산미의 제거능을 확인하기 위하여 다음과 같은 실험을 수행하였다.In order to confirm the ability to remove acidity using chitin, the following experiment was performed.
[실험예 1] Experimental Example 1
물 400mL에 소금 40g, 구연산 10g을 용해시키고, 난각 50g을 첨가한 후 정치시켰다. 난각을 첨가한 직후 및 24시간, 48시간, 96시간 동안 정치시킨 후에 각각 pH를 측정하였으며, 2회 반복측정 후 평균을 내어 산출한 결과를 하기 표 1에 기재하였다.40 g of salt and 10 g of citric acid were dissolved in 400 mL of water, and 50 g of eggshell was added, followed by standing. Immediately after addition of eggshell and after standing for 24 hours, 48 hours, and 96 hours, the pH was measured, respectively. The results obtained after averaging two repeated measurements are shown in Table 1 below.
[표 1]TABLE 1
상기 [표 1]과 같이, 96시간의 정치 후 pH는 6.95(pH6.9와 pH7.0)으로 중성에 가까우며, 이로써 산미가 소멸됨을 확인할 수 있었다.As shown in Table 1, after standing for 96 hours, the pH was close to neutral at 6.95 (pH6.9 and pH7.0), thereby confirming the disappearance of acidity.
[실험예 2] Experimental Example 2
물 200mL에 소금 15g, 구연산 8g을 용해시킨 후, 패각 50g을 첨가한 시료 1 을 정치시키면서, pH가 8이 되는 시간을 측정하였다.After dissolving 15 g of salt and 8 g of citric acid in 200 mL of water, the time when the pH became 8 was measured while leaving Sample 1 in which 50 g of shell was added.
물 200mL에 소금 15g, 구연산 8g을 용해시킨 후, 난각 50g을 첨가한 시료 2를 정치시키면서, pH가 8이 되는 시간을 측정하였다.After dissolving 15 g of salt and 8 g of citric acid in 200 mL of water, pH 2 was measured while leaving Sample 2 in which 50 g of eggshell was added.
측정 결과, 시료 1은 약 48시간 정치 후에 pH가 8에 이르렀고, 시료 2는 약 24시간 정치 후에 pH가 8에 이르는 것으로 나타났다.As a result of the measurement, Sample 1 reached a pH of 8 after about 48 hours of standing, and Sample 2 reached a pH of 8 after about 24 hours of standing.
[관능검사][Sensory test]
본 발명에 따른 염미강화염수를 이용하여 관능검사를 실시하였다. 본 발명에 따라 염미를 강화한 염수인 시료 A와 통상의 염수인 시료 B를 각각 제조한 후, 두 시료 중 더 짠맛이 나는 염수를 선택하도록 하고, 또한 시료 A에 대하여 산미가 나는지의 여부를 확인하도록 하였다. 관능검사의 대상으로는 우석대학교 일본어과 학생 10명을 무작위로 선정하였으며, 관능검사의 결과는 [표 3]에 인원수로 기재하였다.The sensory test was performed using the salt-flavored brine according to the present invention. According to the present invention, after preparing Sample A, which is a saline-enriched saline, and Sample B, which is a normal saline, respectively, to select a salty salt of the two samples, and to check whether the sample A is acidic. It was. The subjects of the sensory test were randomly selected 10 students from the Department of Japanese Language, Woosuk University. The results of the sensory test were listed as the number of people in [Table 3].
[관능검사 1][Sensory test 1]
물 120mL에 소금 5g, 구연산 1g, 흑설탕 2g을 용해한 후, 난각 10g과 패각 17g을 넣고 48시간 동안 정치킨 다음 난각과 패각을 제거하여 시료 A를 제조하고, 물 120mL에 소금 7g을 용해하여 시료 B를 제조하였다. 제조된 시료 A와 시료 B를 이용하여 관능검사를 실시하였다.Dissolve 5g of salt, 1g of citric acid, and 2g of brown sugar in 120mL of water, add 10g of eggshell and 17g of shell, let stand for 48 hours, remove eggshell and shell, prepare sample A, and dissolve 7g of salt in 120mL of water. Was prepared. The sensory test was carried out using the prepared sample A and sample B.
[관능검사 2][Sensory test 2]
물 500mL에 소금 48g, 구연산 13g, 흑설탕 10g을 용해한 후, 난각 55g을 넣고 72시간 동안 정치시킨 후 난각을 제거하여 시료 A를 제조하고, 물 500mL에 소금 70g을 용해하여 시료 B를 제조하였다. 제조된 시료 A와 시료 B를 이용하여 관능검사를 실시하였다.After dissolving 48 g of salt, 13 g of citric acid, and 10 g of brown sugar in 500 mL of water, 55 g of egg shells were added and allowed to stand for 72 hours, egg shells were removed to prepare Sample A, and sample B was prepared by dissolving 70 g of salt in 500 mL of water. The sensory test was carried out using the prepared sample A and sample B.
[관능검사 3][Sensory test 3]
물 200mL에 소금 15g, 구연산 8g을 용해한 후, 패각 50g을 넣고 48시간 동안 정치시킨 후 패각을 제거하여 시료 A를 제조하고, 물 200mL에 소금 24g을 용해하여 시료 B를 제조하였다. 제조된 시료 A와 시료 B를 이용하여 관능검사를 실시하였다. After dissolving 15 g of salt and 8 g of citric acid in 200 mL of water, 50 g of the shell was added thereto, and allowed to stand for 48 hours to remove the shell, thereby preparing Sample A, and dissolving 24 g of salt in 200 mL of water to prepare Sample B. The sensory test was carried out using the prepared sample A and sample B.
[표 2] 관능검사 시료의 조성[Table 2] Composition of sensory test samples
상기 [표 2]에 따르면, 관능검사 1의 경우 시료 B의 소금농도는 시료 A의 약 1.41배에 해당되고, 관능검사 2의 경우 시료 B의 소금농도는 시료 A의 약 1.52배에 해당되며, 관능검사 3의 경우 시료 B의 소금농도는 시료 A의 약 1.42배에 해당된 다.According to the above [Table 2], in the sensory test 1, the salt concentration of sample B corresponds to about 1.41 times of sample A, and in the sensory test 2, the salt concentration of sample B corresponds to about 1.52 times that of sample A, In the sensory test 3, the salt concentration of sample B is about 1.42 times that of sample A.
[표 3] 관능검사결과(단위:명)[Table 3] Sensory test results (unit: persons)
상기 [표 2]에 따르면, 통상의 염수시료인 B가 본 발명에 따라 유기산과 키틴질을 이용하여 염미를 강화한 염수시료인 A에 비하여 소금농도가 1.41~1.52배로 더 많은 소금을 포함하고 있음에도 불구하고, 검사대상의 70~80%는 시료 A의 염미가 더 강한 것으로 판단하였으며, 검사대상의 20~30%는 두 시료의 염미가 비슷하다고 판단하거나 어느 쪽이 더 짠지 판단하지 못하였다. 한편, 시료 A를 대상으로 산미를 검사한 결과, 관능검사 대상자 모두가 산미가 없는 것으로 판단하였다.According to the above [Table 2], although B, a conventional saline sample, contains a salt concentration of 1.41 to 1.52 times more salt than A, which is a saline sample with enhanced salt taste using organic acids and chitin, according to the present invention. In addition, 70-80% of the test subjects judged that the salt taste of Sample A was stronger, and 20-30% of the test subjects judged that the salt tastes of the two samples were similar or which was saltier. On the other hand, as a result of testing the acidity of the sample A, it was determined that all the subjects of the sensory test was not acidity.
따라서, 본 발명에 따른 염미강화염수는 염미가 1.52배 이상 강화되어 있고, 산미가 제거된 것을 확인할 수 있다.Therefore, it can be confirmed that the salt-flavored brine according to the present invention has a salty taste of 1.52 times or more, and acidity is removed.
통상의 염수를 대신하여 본 발명에 따른 염미강화염수를 이용하여 다음과 같이 저염식품을 제조하였다.Instead of conventional brine, low salt foods were prepared by using the salt-flavored brine according to the present invention as follows.
[제조예 1] 염미강화염수를 이용한 저염간장의 제조Preparation Example 1 Preparation of Low Salt Soy Sauce Using Salted and Fortified Saline
물 3L에 소금 540g을 용해시킨 통상적인 염수와, 물 3L에 소금 360g과 구연 산 60g, 흑설탕 40g을 용해시킨 후 난각 320g을 넣고 72시간 동안 정치시킨 다음 난각을 제거하여 본 발명에 따른 염미강화염수를 제조하였다.After salting 540g of salt dissolved in 3L of water, 360g of salt, 60g of citric acid, and 40g of brown sugar in 3L of water, 320g of egg shells were added and allowed to stand for 72 hours to remove egg shells. Was prepared.
대두코지 1kg, 소맥코지 1kg과 상기 통상적인 염수 약 3L를 혼합하고 숙성시켜 비교간장을 제조하고, 대두코지 1kg, 소맥코지 1kg과 상기 염미강화염수 3L를 혼합하고 숙성시켜 저염간장을 제조하였다.1 kg of soybean corgi, 1 kg of wheat corgi and about 3 L of the conventional brine were mixed and aged to prepare a comparative soy sauce.
6개월의 숙성을 거친 후 상기 비교간장(염도 11.89%)과 저염간장(염도 8.25%)의 짠맛을 비교한 결과, 염미강화염수를 이용한 저염간장의 염미가 오히려 더 강한 것으로 나타났다.After six months of aging, the salty taste of the comparative soy sauce (salinity 11.89%) and low salt soy sauce (salinity 8.25%) was found to be stronger.
[제조예 2] 염미강화염수를 이용한 저염된장의 제조Preparation Example 2 Preparation of Low Salted Miso Using Salted and Fortified Saline
쌀 2kg, 보리 0.4kg, 밀 0.4kg, 기장 0.4kg, 팥 0.4kg, 조 0.4kg을 증자하고 혼합하여 코오지를 제조하고, 콩 4kg을 증자한 후 코오지와 혼합하여 마쇄한 다음 마쇄물을 동일한 중량의 2개의 시료로 나누어 준비하였다.2 kg rice, 0.4 kg barley, 0.4 kg wheat, 0.4 kg millet, 0.4 kg red beans, 0.4 kg crude oil is added and mixed, 4 kg beans are added and mixed with coji to crush the ground. The sample was prepared by dividing it into two samples.
또한, 종수 800mL에 소금 1kg을 용해시킨 통상적인 염수와, 종수 800mL에 소금 800g과 구연산 20g, 흑설탕 20g을 용해시킨 후 패각 400g을 넣고 72시간 동안 정치시킨 다음 패각을 제거하여 본 발명에 따른 염미강화염수를 제조하였다.In addition, after dissolving 800 g of salt, 800 g of salt, 20 g of citric acid, and 20 g of brown sugar in 800 mL of water, 800 g of shells were added, and 400 g of shells were left to stand for 72 hours, and then the shells were removed to enhance salt taste according to the present invention. Brine was prepared.
2개의 시료 중 하나는 상기 제조된 통상적인 염수 800mL와 혼합하고 숙성시켜 비교된장을 제조하고, 다른 하나는 상기 제조된 염미강화염수 800mL와 혼합하고 숙성시켜 저염된장을 제조하였다.One of the two samples was mixed and aged with 800 mL of the conventional brine prepared above to prepare a comparative intestine, and the other was mixed and aged with 800 mL of the brine-enriched brine prepared above to prepare low-salt miso.
6개월의 숙성을 거친 후 상기 비교된장(염도 11.11%)과 저염된장(염도 8.16%)의 짠맛을 비교한 결과, 염미강화염수를 이용한 저염된장의 염미가 오히려 더 강한 것으로 나타났다.After six months of aging, the saltiness of the compared miso (salinity 11.11%) and low salted miso (salinity 8.16%) was compared.
[제조예 3] 염미강화염수를 이용한 배추절임Preparation Example 3 Pickled Chinese Cabbage Using Salted and Fortified Saline
물 1L에 소금 200g을 혼합하여 통상적인 염수를 제조하고, 물 1L에 소금 120g, 구연산 30g을 용해시킨 후 패각 200g을 넣고 72시간 동안 정치시킨 다음 패각을 제거하여 본 발명에 따른 염미강화염수를 제조하였다.200 g of salt was mixed with 1 L of water to prepare a conventional saline solution. 120 g of salt and 30 g of citric acid were dissolved in 1 L of water, 200 g of shell was added thereto, and the shell was left to stand for 72 hours. It was.
배추김치 제조용으로 손질된 배추 2포기를 준비하여, 상기 통상적인 염수에 1포기를 넣고 3시간 동안 절여 비교절임배추를 제조하고, 상기 염미강화염수에 다른 1포기를 넣고 3시간 동안 절여 저염절임배추를 제조하였다.Prepare two cabbages trimmed for the production of Chinese cabbage kimchi, put 1 sachet in the normal saline and marinated for 3 hours to prepare a comparative pickled cabbage, and put another 1 sachet in the saline flavor-enhanced saline and marinated for 3 hours Was prepared.
상기 비교절임배추와 저염절임배추의 짠맛을 비교한 결과, 염미강화염수를 이용한 저염절임배추의 염미가 오히려 더 강한 것으로 나타났다.As a result of comparing the salty tastes of the pickled cabbage and the low salt pickled cabbage, the salty taste of the low salted cabbage using salty fortified saline was rather stronger.
[제조예 4] 염미강화염수를 이용한 오이장아찌Preparation Example 4 Cucumber Pickles Using Salted and Fortified Saline
물 2L에 소금 200g을 용해시킨 통상적인 염수와, 물 2L에 소금 150g과 구연산 50g, 설탕 30g을 용해시킨 후 난각 44g과 패각 76g을 넣고 72시간 동안 정치시킨 다음 난각과 패각을 제거하여 본 발명에 따른 염미강화염수를 제조하였다.After dissolving 200 g of salt in 2 L of water, 150 g of salt, 50 g of citric acid, and 30 g of sugar in 2 L of water, 44 g of egg shell and 76 g of shell are added and allowed to stand for 72 hours to remove egg shell and shell. Prepared according to the salt flavor-enhanced saline.
스텐레스 용기 2개를 준비하여 각각 오이 5개씩을 담고, 한쪽에는 상기 제조된 통상적인 염수를 끓여서 넣고, 다른 한쪽에는 상기 제조된 염미강화염수를 끓여서 넣은 후, 3일, 6일, 9일, 12일이 되는 날 염수를 끓이고 식혀서 다시 붓는 과정을 반복하여, 비교오이장아찌와 저염오이장아찌를 각각 제조하였다.Prepare 2 stainless steel containers, each containing 5 cucumbers, and boil the prepared conventional brine on one side, and boil the prepared salted brine on the other side, and then add 3 days, 6 days, 9 days, 12 On the day of work, the brine was boiled, cooled and poured again, and then the prepared cucumber pickles and low salt pickles were prepared, respectively.
15일이 되는 날, 상기 비교오이장아찌와 저염오이장아찌의 짠맛을 비교한 결과, 염미강화염수를 이용한 저염오이장아찌의 염미가 오히려 더 강한 것으로 나타났다.On the 15th day, the salty taste of the comparative cucumber pickles and the low salt pickled pickles was found to be rather strong.
본 발명에 따른 염미강화염수는 짠맛이 강화되어 있으면서도 쓴맛이나 신맛을 나타내지 않으므로, 장류, 침채류, 김치류 등의 발효식품은 물론이고 각종 건과류, 건어물류, 제과류, 식음료, 면류 등 다양한 식품에 적용할 수 있으며, 통상의 염수를 대신하여 본 발명에 따른 염미강화염수를 사용함으로써 저염식품을 제조할 수 있다.The salt-flavored brine according to the present invention does not show bitterness or sourness even though the salty taste is strengthened, so that it can be applied to various foods such as dried fruits, dried fish, confectionery, food and beverage, noodles, as well as fermented foods such as jangjang, sesame and kimchi. In addition, it is possible to prepare a low salt food by using the salt-reinforced saline according to the present invention in place of conventional brine.
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