KR101723314B1 - Food additives that reduce the spicy taste - Google Patents

Abstract

The present invention relates to food additives for reducing a spicy taste, and more specifically, to food additives for reducing a spicy taste, which is added to a spicy food with a mixing ratio of additives: a soybean paste: water equal to 1:1:0.2 based on weight, wherein the additives are composed of powdered cuttlefish, a shrimp, an anchovy, dry milk, and pulverized raw kelp. The food additives for reducing a spicy taste of the present invention, by mixing with the soybean paste with food, which has a strong spicy taste and is inconvenient to eat, can reduce inconvenient mouthfeel of an eater caused by the spicy taste, and has the advantage of enabling the eater to consume nutrients which are useful to a human body.

Description

[0001] Food additives that reduce spicy taste [0002]

The present invention relates to a food additive for alleviating a spicy taste, and more particularly, to a food additive which alleviates a spicy taste, and more particularly, to a food additive comprising powdery squid, shrimp, anchovy and powdered milk, : 0.2, and then added to the spicy food to reduce the hot taste.

In general, food additives are used for processed foods with special purpose. For the above purposes, the purpose of maintaining food quality, improving safety, maintaining nutritional value, supplying ingredients for consumers who need specific meals, Storage, and processing.

A typical additive is sodium glutamate, commonly referred to as MSG, which is an artificial chemical seasoning that produces a rich flavor that is different from sweet, sour, salty, and bitter taste. It has been used since the 1980s to remove sodium L- glutamate from sugarcane As the method of extracting is invented, it is circulated to the market to the present to cheap.

In recent years, the safety of the chemical seasoning has been suspected. Accordingly, domestic and overseas organizations have determined through research and observation that they are safe, and that the consumption of chemical seasoning is harmless to the human body.

On the other hand, further studies to see whether chemical spices are harmless to the human body, but which are not harmful to the human body due to insufficient and inconsistent responses can not be found by the above studies and observations, And there is no definite evidence in studies investigating the association with asthma.

In addition, although the effects on the human brain, which play a key role in learning and memory, are constantly being studied, there is no definitive study that reveals the causal relationship. Therefore, various natural additives made of natural materials have been tried to solve the above problems.

Conventional prior arts are related to food additives using fermented mugwort solution and waxy mugwort solution of Korean Patent No. 10-1227091 (Feb. 01, 2013. 29.), which are composed of yellow mugwort, mugwort, mugwort, moxa, mugwort and motherwort A method of manufacturing a carbonization process in which a predetermined amount of at least one selected dry mugwort selected from the group is placed in a fine yellowfin tundish and burned at a temperature of 1200 ° C or higher, wherein smoke emitted is collected and rapidly cooled to collect dark yellowish brown water, And the mixture is heated to about 85 to 95 ° C to remove harmful substances from the wastewater solution. After that, the wastewater is left to stand for 12 hours or more. The mixture is further heated to 90 to 100 ° C, cooled, filtered, And a distillation step of adding the edible wormwood supernatant to a distiller to obtain a pure liquid from which impurities have been removed.

Korean Patent No. 10-1186276 (2012. 09. 27.) discloses a natural seasoning, a food containing the natural seasoning, and a method of producing the same, wherein the green onion, licorice, and jujube are put into water, A step of manufacturing the abbreviation; Adding the sea tangle and kelp to the above-mentioned medium, boiling, adding the tuna fish poo and cooling; And filtering the cooled solution and adding wheat soy sauce, mirin and fermented salt, wherein the wheat soy sauce is prepared by mixing roasted wheat, boiled maize, and sulfur bacteria for 3 to 5 days The soy sauce is prepared by fermenting at 28 to 30 ° C with water and salt and aging. The soy sauce is prepared by mixing rice flour made of rice flour with glutinous rice and then mixing with shochu followed by sealing and aging. The fermented salt The present invention relates to a method for producing a natural seasoning for the production of wild rice, which is fermented salt fermented by adding water and salt to a mixture of rice flour and rice cooked with rice flour.

Korean Patent No. 10-1227091 (Feb. Korean Registered Patent No. 10-1186276 (September 27, 2012)

The present invention relates to a food having a strong spicy or sour taste, which is mixed with miso in a food which is hard to eat, and then added to the food to reduce the hot or sour taste, thereby increasing the taste of the food. It is more additive to provide good additives for your body.

In order to achieve the above object, the food additive for alleviating the spicy taste of the present invention comprises squid, shrimp, anchovy, powdered milk and crushed raw tide kelp in the form of mixed powder, and the mixing ratio of doenjang, 1: 1: 0.2.

The additive comprises 33 wt% of squid, 10 wt% of powdered milk, 15 wt% of shrimp, 27 wt% of anchovies and 10 wt% of kelp.

The powdered squid and anchovy are dried in a drying chamber at a room temperature of 65 to 70 ° C and a room humidity of 40 to 45%, and the dried squid and anchovy Aged for 48 to 72 hours, and then pulverized. The above-mentioned powder-type shrimp is crushed after removing the bark of the raw shrimp.

The weight ratio of crushed squid, anchovy and shrimp is increased to 1 ~ 5% and secondarily dried in a high-temperature drum dryer.

Secondly, the dried squid, anchovy and shrimp are secondly pulverized by a ball mill grinding apparatus filled with a metal or glass ball.

The squid can be selected from octopus, octopus, and octopus, and seaweed can be substituted with seaweed.

The powdered milk provides an additive using powdered milk prepared by the spray drying method.

As described above, the additive according to the present invention has an advantage of being able to reduce inconvenient mouthfeel caused by hot spicy taste by adding miso-flavored food to a food having a strong spicy taste and inconvenient to eat, I have.

1 is a sectional view showing a ball milling apparatus according to the present invention.

As the name of the present invention is "a food additive for alleviating a hot spice ", a specific content is described so that a person skilled in the art can easily recognize it, and a separate description which can be sufficiently deduced is omitted. Also, the terms defined in the present specification and claims should not be construed as limiting, but may be changed according to the intention or custom of the operator, and interpreted in terms of meaning and concept consistent with the technical idea of the present invention.

In one aspect of the present invention,

In order to alleviate the hot spicy taste of pepper, the additive added to the soybean paste includes squid, shrimp, anchovy and powdered milk and crushed green sea tangle in the form of mixed powder, and the mixing ratio of soybean paste and the additive and water is 1: 0.2.

The additive comprises 33 wt% of squid, 10 wt% of powdered milk, 15 wt% of shrimp, 27 wt% of anchovies and 10 wt% of kelp.

The soybean paste is classified into membrane fried bean paste, ground bean paste, chopped bean curd, dipping beef curd, cheonghyeon beef, beef curd, beef curd, bean curd, bean curd, bean curd, armed bean curd, It is preferable to use soybean paste, but it is preferable to use soybean paste soybean paste prepared in the conventional manner without using the soybean paste made at the factory (improved soybean paste soybean paste).

The above-mentioned water can be generally used as drinking water, but it is preferable to use weak alkaline water so that nutrients can be absorbed well in the human body. Alternatively, since capsaicin having a hot taste is soluble in oil, And it is preferable to use milk other than low-fat milk.

The squid contains DHA and EPS to help the brain development and prevention of dementia. It is rich in taurine components in the shell of persimmon, improving fatigue, improving hypertension with amino acid components, and effective in decomposing cholesterol in human body. And cardiovascular disease. In addition, mucous membranes that protect the stomach are generated to prevent gastric ulcers and gastritis, and the taurine component promotes insulin secretion and thus is effective in preventing diabetes.

The powdered milk is preferably a powdered milk prepared by the spray drying method. The reason is that capsaicin, which gives a hot taste of red pepper, is a lipid soluble in oil and also resistant to heat. Therefore, Because it can not alleviate the spicy taste.

The shrimp contains calcium to prevent osteoporosis and osteoporosis. It has the same taurine as squid. When the shrimp carotene is absorbed into the human body, it changes into vitamin A and strengthens the immunity.

The anchovy is rich in minerals such as protein and calcium, and is excellent for growth and development of children, prevention of osteoporosis of menopausal women, bone formation of fetus and supplementation of bone components of mother, and other nutritional ingredients include niacin, carbohydrate, retinol, Vitamins, dietary fiber, zinc, folic acid, phosphorus, lipids, iron and potassium.

The kelp contains many carbohydrates such as carotene, xanthophylls, chlorophyll, etc., carbohydrates such as mannitolaminarin, which are made by carbon assimilation, and alginic acid, which is a component of the cell wall. Amino acids such as iodine, vitamin B2 and glutamic acid To reduce cholesterol levels and blood pressure, to lower blood sugar levels, to prevent diabetes, to prevent thyroid disease, constipation and colon cancer, to strengthen bones and teeth, and to prevent hair loss.

The powdered squid and anchovy are dried in a drying chamber at a room temperature of 65 to 70 ° C and a room humidity of 40 to 45%, and the dried squid and anchovy After aging for 48 to 72 hours, the shredded shrimp is crushed after the shell of the shrimp is removed.

The weight ratio of crushed squid, anchovy and shrimp was increased to 1 to 5% by weight, followed by secondary drying in a high-temperature drum dryer, followed by secondary drying of squid, anchovy and shrimp by a ball mill Secondly crush with equipment.

The thickening agent may be any one selected from the group consisting of xanthan gum, cellulose gum, guar gum, locust bean gum, beeswax, gum arabic, gela gum, karaya gum, curdlan and tragacanth sword, It is desirable to use xanthan gum to help the diet.

Referring to FIG. 1, the ball mill grinding apparatus will be described below. In the ball mill grinding apparatus, the primary crushing and secondary drying additives are poured into the upper part of the ball mill and then discharged again downward between the glass balls or the metal balls. May be used.

In addition, it is preferable that the balls have a particle diameter of 4 to 9 mm and are filled with 65 to 90% of the volume of the pulverizer and the rotation speed is 10 to 20 m / s.

The squid can be selected from octopus, octopus, and octopus, and seaweed can be substituted with seaweed.

In a further aspect,

The addition of the above-mentioned powdery forms of hong-yong, stingray, persimmon, apple, yogurt and mandarin orange to the above-mentioned additive has a spicy taste , The amount of the mixture is 5-15% by weight of white rye, 5-15% by weight of stingray, 15-25% by weight of persimmon, 40-50% by weight of apple, 5-15% by weight of apple, And 5-15 wt% of mandarin orange.

Example  : Spicy Alleviate  Additive manufacturing

Fresh squid, live fish, raw shrimp, ground raw kelp and powdered milk powder were prepared, and the inside of the raw squid and the live anchovy were removed. The room temperature and humidity of the drying chamber were maintained at 70 ° C and 40% Was first dried until it became 30%, and then it was aged for 50 hours and pulverized in a bag with rice straw and opened in the upper part. The raw shrimp was removed by grinding, crushed and added with 5% of a thickening agent. In the high-temperature drum dryer, 33% by weight of the aged crushed squid, 27% by weight of anchovies, 15% by weight of shrimp, 10% % By weight, mixed and dried to prepare an additive (Example 1).

Further, the additives (Example 2) prepared in the order described in the above Example and the additives without the powdered milk (Example 3) were prepared with different contents of the additives.

Example One 2 3 squid 33 30 35 Anchovy 27 30 35 shrimp 15 10 15 Raw seaweed 10 15 10 Powdered milk 10 10 - Incrementer 5 5 5

Test Example  : In the embodiment  Sensory Evaluation of Additives

The same amount of Cheongyang red pepper having a scoil index of 4,000 ~ 12,000, which represents a spicy taste, was added to the same amount, and the food prepared in the same manner was added to the same amount of the additives prepared in Examples, The sensory evaluation was carried out by 30 persons who had worked for more than 6 months in the seasoning related field. The taste, spicy taste and texture were evaluated by the 9 point scale method, and the results are shown in Table 2 below. And milk)

* 1: very low, 3: slightly low, 5: moderate, 9: very high

Example flavor Hot Texture One 8.12 + - 0.41 5.09 ± 0.31 6.12 ± 0.51 2 7.52 + - 0.76 4.77 ± 0.61 6.32 ± 0.57 3 6.93 + - 0.41 6.72 + 0.51 6.02 ± 0.12 Control group 5.23 ± 0.31 8.33 + - 0.42 5.93 + - 0.61

In the sensory evaluation results of Table 2 above, there was little difference between the examples and the control group in texture, but it can be seen that the taste of the additives prepared in the method according to the Examples 1, 2, 3 is higher than that of the control food , And the control group was stronger in the case of the hot taste. In Examples 1, 2 and 3, it was found that Example 3, which did not contain powdered milk, had less spicy taste reduction than Examples 1 and 2, and there were some differences in the presence or absence of powdered milk .

The additive according to the present invention has the advantage of being able to reduce the inconvenient feeling of a food-drinker caused by a spicy taste by adding miso-flavored food to a food having a strong spicy taste, which is inconvenient to eat, and is able to ingest useful nutrients to the human body.

While the present invention has been described with reference to the particular embodiments and drawings, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, Various modifications and variations are possible.

Claims (7)

In an additive added to doenjang to reduce the hot taste of red pepper,
The additive
Wherein the mixing ratio of soybean paste, the additive and water is 1: 1: 0.2 by weight,
The water is used by substituting weak alkaline water to be absorbed well in the human body, or capsaicin, which is a hot taste,
The powdered squid and anchovy were first dried in a drying chamber in which the interior of the squid and the anchovy were removed at a room temperature of 65 to 70 ° C and a room humidity of 40 to 45% For 72 hours, and then pulverized. The above-mentioned powder-type shrimp is crushed after removing the shell of raw shrimp,
The weight ratio of crushed squid, anchovy and shrimp was increased to 1 ~ 5%, followed by secondary drying in a high temperature drum dryer,
Wherein the thickener is selected from the group consisting of xanthan gum, cellulose gum, guar gum, locust bean gum, beeswax, Arabia gum, gela gum, karaya gum, curdlan and tragacanth sword,
The powdered milk uses powdered milk prepared by the spray drying method,
The additive contained 33 wt% of squid, 10 wt% of powdered milk, 15 wt% of shrimp, 27 wt% of anchovy and 10 wt% of kelp,
Secondarily dried squid, anchovy and shrimp are secondly pulverized by a ball mill grinding apparatus filled with a metal or glass ball,
The ball has a particle size of 4 to 9 mm and is filled with 65 to 90% of the volume of the pulverizing apparatus, the rotating speed is operated at 10 to 20 m / s,
The squid can be selected from octopus, octopus, and octopus, and kelp can be replaced with seaweed,
5 to 15% by weight of spots, 15 to 25% by weight of persimmon, 15 to 25% by weight of persimmon, 40 to 50% by weight of persimmon, 5 to 15% by weight of yogurt and 5 to 15% by weight of mandarin. delete delete delete delete delete delete

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