KR101136089B1 - Antihypertensive natural seasoning for Jjigae containing crab extract and preparation Thereof - Google Patents

Abstract

 The present invention relates to an antihypertensive natural seasoning for stew containing blue crab extract and a method for producing the same.

In particular, red pepper powder 1-5% by weight, blue crab extract 1-10% by weight, kelp powder 10-16% by weight, garlic powder 1-5% by weight, anchovy powder 12-20% by weight, clam powder 10-16% by weight , 12-20% by weight of shrimp powder, 10-20% by weight of beef powder, 10-20% by weight of shiitake mushroom powder, and 5-15% by weight of yellow powder, to prepare a natural seasoning for stew rich flavor .

Accordingly, kimchi stew, soybean paste stew, crab soup, seafood soup, fish stew, tofu hot pepper stew, such as to make a natural rich flavor.

Description

Antihypertensive natural seasoning for Jjigae containing crab extract and preparation method thereof

 The present invention is added to the kimchi stew, soybean paste stew, crab soup, seafood soup, fish stew, tofu hot pepper stew, etc. to make a natural flavor, so as to contain a functional crab extract that can be used in the production of functional natural seasoning and catering industry It relates to an antihypertensive natural seasoning for stew and a preparation method thereof.

Most seasonings on the market are fermented seasonings that use glutamate natrum (MSG) and nucleic acids to give a rich flavor to artificial synthetic compounds.

In order to improve the problems of artificial synthetic compounds, in recent years, natural (natural) seasonings are being promoted, and natural seasoning-oriented synthetic seasoning technology is greatly increasing. Some products exclude synthetic ingredients, and include beef, various seafood, onions, garlic, It uses only natural ingredients such as shiitake mushrooms to focus on flavor and aroma.

However, there are many eyes that natural seasonings are not enough to produce as much flavor and aroma as artificial seasonings.

In particular, some seasonings still cannot exclude the MSG component because the MSG and nucleic acid component has a strong umami.

At the same time, natural seasonings increased the content of beef containing glutamic acid in order to give a rich taste close to artificial seasonings.

Glutamic acid is one of 20 amino acids, while ordinary seasonings contain 5-8% beef, while natural seasonings increase beef content by 20%.

In addition, instead of chemically synthesizing nucleic acid, which is another umami-flavor, natural ingredients such as yeast were used. On the other hand, onions are used instead of sugar.

As such, MSG in artificial seasonings has problems such as damaging the autonomic nervous system. As a result of research reports that the use of MSG may be harmful to the human body, natural and environmentally friendly natural seasonings have attracted much attention.

Accordingly, the necessity of research on the development of natural seasonings that not only natural seasonings but also customized natural seasonings that specifically use them has emerged. Especially, the ingredients and efficacy of natural seasonings using fresh food ingredients rich in protein and seasoning ingredients are emerging. More rigorous analysis and research are needed.

In this regard, the conventional technical data describing seasonings using natural ingredients are described.

Patent No. 836586 uses an extract made of anchovies, kelp, seaweed, shrimp, etc. to extract extracts made of main ingredients through a tube filled with kumgangsong sawdust and then freeze-dried by adding subsidiary materials such as soy sauce. Natural seasonings and manufacturing methods

In Patent No. 805355, anchovies and hydrolase were added to the mixture, followed by stirring, and only the supernatant was taken. The mixture was left to heat and left to prepare a clear filtrate obtained by centrifugation. Anchovy powder, powder, shiitake powder, kelp powder Cube type natural seasoning comprising anchovy hydrolyzate prepared by adding a doenjang or red pepper powder, chopped garlic, and using a binder such as lactose into a cube,

In Korean Patent No. 862594, a natural seasoning using an improved pearl clam meat extract prepared from oyster meat concentrate and salt, lactose, monosodium glutamate, purified water, yeast extract, and kelp extract in pearl clam meat extract The manufacturing method of this,

In Patent No. 732609, the main ingredients are powdered kelp, anchovy, shiitake mushrooms, shellfish, squid, crab, garlic, green onions, onions, ginger, etc., without any soy sauce, pepper, tuna powder, soy flour, peanuts. BACKGROUND ART Techniques such as natural compounding seasonings composed of a mixture of powders and the like are known.

However, the natural seasoning as described above, when added to the stew such as kimchi stew, doenjang stew, crab soup, seafood soup, fish stew, tofu cabbage stew, etc. could not give a natural rich flavor with high antihypertensive activity.

An object of the present invention for improving the conventional problems as described above, using natural kimchi stew, soybean paste stew, crab soup, seafood soup, fish stew, tofu cabbage stew, such as natural seasoning for stew to give a natural flavor It is providing the manufacturing method of the.

In addition, the present invention is to provide a method of producing a natural seasoning for stew so that when used in addition to the stew can be used to produce a natural rich flavor with high antihypertensive activity.

 In order to achieve the above object, the present invention, red pepper powder, blue crab extract, kelp powder, garlic powder, anchovy powder, clam powder, shrimp powder, beef powder, shiitake powder, and determine the appropriate mixing ratio of these powders, It provides a natural flavor for stew containing a crab extract that is rich in umami and yet exhibits antihypertensive functionality.

In addition, the present invention is red pepper powder 1-5% by weight, blue crab extract 1-10% by weight, kelp powder 10-16% by weight, garlic powder 1-5% by weight, anchovy powder 12-20% by weight, clam powder 10-16 Antihypertensive for stew containing crab extract consisting of a mixture of weight%, shrimp powder 12-20% by weight, beef powder 10-20% by weight, shiitake mushroom powder 10-20% by weight, and yellow powder 5-15% by weight Provide natural seasonings.

The present invention, while preparing red pepper powder, crab extract, kelp powder, garlic powder, anchovy powder, clam powder, shrimp powder, beef powder, shiitake mushroom powder, and yellow powder

Beef powder is used as a vacuum freeze-dried powder after removing the oil attached to the beef and processing papain enzyme for 1 hour at 60 ℃,

In order to extract the mixture and the active ingredient and taste components of the raw materials, 10-15 times purified water was added and heat-extracted at 90-100 ° C. for 30-60 minutes,

The extracted raw material was centrifuged at 6000 rpm for 30 minutes to obtain a supernatant,

The extracted raw material is heated and concentrated to 40-50 brix,

The heat-concentrated raw material is dried using a spray drying or vacuum freeze dryer and then pulverized.

The powdered raw material provides a method for producing an antihypertensive natural seasoning for stew containing blue crab extract consisting of a predetermined amount of packaging using a packaging container with low moisture permeability after screening using an 80mesh sieve.

According to the present invention as described above, it is to produce a natural seasoning that enhances the taste of the stew and exhibits antihypertensive functionality.

In addition, kimchi stew, soybean paste stew, crab soup, seafood soup, fish stew, tofu hot pepper stew, etc., can give a natural flavor.

Hereinafter, embodiments of the present invention will be described in detail.

The present invention prepares a sample for antihypertensive activity and sensory test in order to test the characteristics of natural seasonings used for stew.

Hereinafter, the manufacturing process of the antihypertensive activity and sensory test sample will be described in detail.

1) Preparation of raw materials

Raw materials for manufacturing natural seasoning for stew are red pepper powder, crab extract, kelp powder, garlic powder, anchovy powder, clam powder, shrimp powder, beef powder, shiitake powder, and yellow powder.

These materials are used for selecting foods having excellent quality as food materials.

The blue crab extract was prepared by washing the blue crab cleanly, cutting it into two portions, and weighing the crab, adding purified water of about 3 times, and extracting the mixture by heating for 4 hours.

Subsequently, the blue crab extract was cooled, filtered and concentrated, and then vacuum freeze-dried to prepare a blue crab extract.

In particular, in the production of beef powder, the oil attached to the beef was removed and papain 30,000 enzyme was treated at 60 ° C. for 1 hour, and then vacuum-freeze-dried to prepare a powder.

At this time, papain, a hydrolase of beef, is flavozyme 500MG, protamex, protease NP, GC 106, multifect nutral, neutrase , Alcalase (alcalase) can be used in place of any one selected from enzymes.

2) heat extraction

In order to extract the mixture and the active ingredient and taste components of the raw material, 10-15 times purified water was added and heat-extracted at 90-100 ° C. for 30-60 minutes.

3) Centrifugation

The extracted raw material is centrifuged at 6000 rpm for 30 minutes to obtain a supernatant.

4) heating concentration

The extracted raw material is heated and concentrated to 40-50 brix.

5) drying

The heat-concentrated raw material is dried using a spray drying or vacuum freeze dryer.

6) crushing

Vacuum freeze Grind dry material.

7) Screening

The powdered raw material is screened using an 80mesh sieve.

8) Packing

The container is packaged in a certain amount using a packaging container with low moisture permeability.

Hereinafter, the sample prepared as described above will be described by the following examples and test examples.

However, these do not limit the technical scope of the present invention.

Example 1 Raw Material Used in Natural Seasoning and Blending Ratio

Purified water 1 L, blue crab extract 5 g, kelp powder 15 g, garlic powder 1 g, anchovy powder 15 g, clam powder 14 g, shrimp powder 15 g, beef powder 15 g, shiitake mushroom powder 15 g, and yellow powder 5 g After heat-extracting at 90 ° C. for 60 minutes, the supernatant was centrifuged to be heated to 50 brix, the concentration was adjusted, and vacuum lyophilization was used for the sensory test and antihypertensive activity.

Example 2 Raw Material Used in Natural Seasoning and Blending Ratio

1 L of purified water, 1 g of red pepper powder, 15 g of kelp powder, 1 g of garlic powder, 16 g of anchovy powder, 16 g of clam powder, 16 g of shrimp powder, 10 g of beef powder, 10 g of shiitake powder, and 15 g of yellow powder After heat-extracting at 90 ° C. for 60 minutes, the supernatant was centrifuged to be heated to 50 brix, the concentration was adjusted, and vacuum lyophilization was used for sensory and antihypertensive activity.

Example 3 Raw Material Used in Natural Seasoning and Compounding Ratio

1 L of purified water, 1 g of red pepper powder, 12 g of kelp powder, 1 g of garlic powder, 12 g of anchovy powder, 12 g of clam powder, 12 g of shrimp powder, 20 g of beef powder, 20 g of shiitake powder, and 10 g of yellow powder After heat-extracting at 90 ° C. for 60 minutes, the supernatant was centrifuged to be heated to 50 brix, the concentration was adjusted, and vacuum lyophilization was used for the sensory test and antihypertensive activity.

Example 4 Raw Material Used in Natural Seasoning and Compounding Ratio

1 L of purified water, 1 g of red pepper powder, 5 g of blue crab extract, 16 g of kelp powder, 1 g of garlic powder, 16 g of anchovy powder, 12 g of clam powder, 12 g of shrimp powder, 16 g of beef powder, 16 g of shiitake mushroom powder, 5 g of yellow powder was heat-extracted at 90 ° C. for 60 minutes, and then, the supernatant was centrifuged and concentrated to 50 brix.

TABLE 1 Sensory evaluation

Treatment flavor incense Symbol Example 1 5.0 (0.2) 6.5 (0.3) 5.0 (0.4) Example 2 4.0 (0.5) 6.0 (0.4) 4.5 (0.3) Example 3 3.5 (0.5) 5.5 (0.3) 3.5 (0.5) Example 4 4.5 (0.4) 5.5 (0.2) 5.0 (0.2)

* () Is the standard deviation.

The experiment is a result of the sensory test of the natural seasoning for stew prepared by different raw material blending ratio and manufacturing process by a 7-point (very good) grading method.

In the case of Test Example 1 and Test Example 4, the sensory test result showed that the acceptability was excellent, but in Test Example 1, the taste and taste were evaluated very well.

<Test Example> Antihypertensive Activity of Raw Materials Used in Natural Seasonings and Natural Seasonings

Antihypertensive activity was analyzed by measuring Angiotensin-1 converting enzyme (ACE) inhibitory activity [Table 2].

The antihypertensive activity of raw materials used in natural seasonings was highest in beef (86.4), followed by crab, shrimp, clams, shiitake mushrooms and garlic.

As a result of analyzing the antihypertensive activity of the natural seasoning prepared in Example [Table 3] Example 1 was the highest as 61.6, followed by Example 4, Example 2, Example 3.

The antihypertensive activity of beef hydrolyzed with papain 30000 was shown to be 74.7%, 82.5%, 86.4% and 87.5% when hydrolyzed 20 minutes 40 minutes 60 minutes 80 minutes. .

TABLE 2 Antihypertensive Activity of Natural Seasonings and Natural Seasonings

Raw material ACE inhibitory activity (%) crab 57.5 beef 86.4 shrimp 47.4 Clam 43.1 Shiitake mushrooms 26.1 Kelp 3.2 garlic 19.0 Anchovy 2.9 Emperor 3.0

TABLE 3 Antihypertensive Activity of Natural Seasonings

Raw material ACE inhibitory activity (%) Test Example 1 61.6 Test Example 2 50.3 Test Example 3 47.8 Test Example 4 56.5

[Table 4]. Antihypertensive Activity of Beef Hydrolysates

Hydrolysis time ACE inhibitory activity (%) 20 minutes 74.7 40 minutes 82.5 60 minutes 86.4 80 minutes 87.5

1 is a manufacturing process of the natural seasoning for stew according to the present invention.

Claims (3)

Red pepper powder 1-5%, blue crab extract 1-10%, kelp powder 10-16%, garlic powder 1-5%, anchovy 12-20%, clam powder 10-16%, shrimp powder 12 Anti-hypertensive natural seasoning for stew containing blue crab extract consisting of 20% by weight, 10-20% by weight of beef powder, 10-20% by weight of shiitake mushroom powder, and 5-15% by weight of yellow powder The method of claim 1, wherein the beef powder, Flavozyme (500 mg), protamex (protamex), papain (papain) 30,000, protease (protease NP), GC 106, multifect nutral (multifect nutral), Anti-hypertensive natural seasoning for stew containing blue crab extract, characterized in that it is hydrolyzed as at least one hydrolase selected from neutrase and alcalase enzymes While preparing the material of the composition of claim 1 Beef powder is prepared by removing oil attached to beef, adding papain 30,000 enzyme, treating it for 1 hour at 60 ° C, and vacuum freeze-drying.The crab extract is weighed by adding 3 times the amount of purified water for 4 hours. Prepared by heat extraction, In order to extract the mixture of the raw material and the active ingredient and the taste component of the composition of claim 1, 10-15 times purified water, and extracted by heating for 30-60 minutes at 90-100 ℃, The extracted raw material was centrifuged at 6000 rpm for 30 minutes to obtain a supernatant, The extracted raw material is heated and concentrated to 40-50 brix, The heat-concentrated raw material is dried using a spray drying or vacuum freeze dryer and then pulverized. Powdered raw material is screened using a 80mesh sieve and then prepared using a packaging container with low moisture permeability to produce a certain amount of anti-hypertensive natural seasoning for stew containing blue crab extract.

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