KR101790582B1 - Seasoning as salty-taste enhancer, and process for preparing the seasoning - Google Patents
Seasoning as salty-taste enhancer, and process for preparing the seasoning Download PDFInfo
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- KR101790582B1 KR101790582B1 KR1020150190533A KR20150190533A KR101790582B1 KR 101790582 B1 KR101790582 B1 KR 101790582B1 KR 1020150190533 A KR1020150190533 A KR 1020150190533A KR 20150190533 A KR20150190533 A KR 20150190533A KR 101790582 B1 KR101790582 B1 KR 101790582B1
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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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
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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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
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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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/14—Dried spices
- A23L27/16—Onions
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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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
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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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
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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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
- A23L27/22—Synthetic spices, flavouring agents or condiments containing amino acids containing glutamic acids
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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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/23—Synthetic spices, flavouring agents or condiments containing nucleotides
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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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
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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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
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Abstract
The present invention includes ammonium chloride, yeast extract, and maltodextrin as main components, and contains powdered crystalline glucose, nucleic acid I + G, modified starch, amino acid, onion powder, garlic powder, soy sauce powder and organic acid in a certain ratio The present invention relates to a seasoning composition having a low sodium content and an excellent saltiness and a richness in taste and also excellent in terms of nutrition, and a method for producing the seasoning composition.
Description
The present invention includes ammonium chloride, yeast extract, and maltodextrin as main components, and contains powdered crystalline glucose, nucleic acid I + G, modified starch, amino acid, onion powder, garlic powder, soy sauce powder and organic acid in a certain ratio The present invention relates to a seasoning composition having a low sodium content and an excellent saltiness and a richness in taste and also excellent in terms of nutrition, and a method for producing the seasoning composition.
There are five kinds of flavors: sweet (sweet), sour (salty), salty (salty), bitter (salty), and savory (graceful). Among them, salty taste is the most important and fundamental taste to taste of food. Salt (sodium chloride) is the main ingredient to salivate, and it affects the overall taste of all foods in addition to providing the original salty taste. In other words, salt can increase the sensual characteristics and flavor by raising various flavors such as deep taste in the dish, increase the sweetness, reduce the taste and odor, and suppress the bitter taste. Salt also has various effects such as side effects, osmotic action, prevention of browning, prevention of air oxidation of vitamin C, and so on. As such, salt is an important seasoning added to cooked and processed foods, but excessive consumption can lead to negative consequences such as cardiovascular disease.
A method of reducing the salt content in food and drink is as follows: first, the salt concentration is lowered by using a raw material after the desalting process; second, a method of reducing the addition of sodium chloride; and a third method of replacing sodium chloride with potassium chloride, Potassium, etc.). However, it is generally known that the method of lowering or decreasing the salt concentration reduces the flavor of the food or drink. In recent years, as a method of reducing the salt content in foods and beverages while maintaining the taste and flavor inherent in foods and beverages, a method of substituting a substance having a salty taste close to salt is preferred.
Monosodium glutamate (MSG) is the most popular food seasoning material that can replace salt. MSG is a typical amino-acid seasoning that produces a rich flavor, obtained by fermenting sugar cane sugar solution or molasses. However, recently, as interest in health-oriented and natural-oriented seasoning material has increased rapidly, many seasonings using yeast extract and natural material extract have been developed.
As a seasoning replacing salt, Japanese Patent Application Laid-Open No. 2006-62172 (Patent Document 1) discloses a salt substitute seasoning containing salt, potassium chloride, basic amino acid, enzymatic hydrolyzate of animal protein and enzymatic hydrolyzate of plant protein. Korean Patent Registration No. 10-1452012 (Patent Document 2) discloses a seasoning for enhancing a salty taste by combining a 5'-ribonucleotide and a branched-chain amino acid. United States Patent Application Publication No. 2006-0064861 (Patent Document 3) discloses a peptide composition containing glutamic acid.
However, most of the seasonings developed for the purpose of enhancing the salinity are limited to be used as a universal seasoning such as MSG due to their unique odor, sensory value, or physical properties.
It is an object of the present invention to provide a novel seasoning composition which can replace salt. That is, the seasoning composition provided in the present invention has a salty taste and a rich taste similar to that of the salt, so that it is possible to replace the salt.
It is another object of the present invention to provide a food and drink containing the seasoning composition in place of salt. By replacing the salt, food products containing the seasoning composition of the present invention can significantly reduce the sodium content.
In order to accomplish the above object, the present invention provides a seasoning composition for increasing salty taste, comprising 20 to 40% by weight of ammonium chloride; 10 to 20% by weight of yeast extract powder; 20 to 30% by weight of maltodextrin; 4 to 8% by weight of powdered crystalline glucose; 3 to 8% by weight of nucleic acid I + G; 1 to 5% by weight of modified starch; 0.1 to 3% by weight of amino acids; 1 to 5% by weight of onion powder; 1 to 5% by weight of garlic powder; 0.3 to 2% by weight of soy sauce powder; And 0.1 to 7% by weight of an organic acid; Is included.
The present invention also features a food wherein the seasoning composition described above is included in place of the salt.
Further, the present invention provides a method for producing the seasoning composition,
Ammonium chloride, yeast extract powder and powdered crystalline glucose into a speed mixer and mixing them at a rate of 50 to 200 rpm per minute while rotating them;
A second step of pulverizing the mixed raw material to a size of 80 to 120 mesh through a high speed mill;
A third step of mixing the raw materials with maltodextrin, nucleic acid I + G, modified starch, amino acid, onion powder, garlic powder, soy sauce powder, and organic acid in a ribbon mixer and sorting them by a size of 10 to 50 mesh; And a control unit.
The seasoning composition provided by the present invention is advantageous in that it has a low sodium content and excellent flavor due to yeast extract and vegetable powder. Therefore, the seasoning composition of the present invention can be used for the purpose of enhancing the salty taste in place of the salt in various foods such as snacks.
Fig. 1 shows the results of electronic tongue instrumental analysis for seasoning (containing 30 wt% salt) and seasoning powder prepared in Example 1. Fig.
The present invention relates to a seasoning composition having excellent functionalities, particularly a reduced astringent taste, and at the same time having a low salt effect.
As used herein, " seasoning " refers to a seasoning that is commonly referred to, and may be used to change or enhance the flavor of natural foods such as meat and vegetables or processed foods such as candy and snacks.
The seasoning composition of the present invention contains ammonium chloride, yeast extract and maltodextrin as main components, and powdered crystalline glucose, nucleic acid I + G, modified starch, amino acid, onion powder, garlic powder, And exhibits excellent salty taste and richness, and exhibits excellent properties in terms of nutrition.
Each ingredient contained in the seasoning composition of the present invention will be described in more detail as follows.
(1) Ammonium chloride
Ammonium chloride is contained in the seasoning composition in the range of 20 to 40% by weight. When the content is less than 20% by weight, it is difficult to feel the saltiness. When the content is more than 40% by weight, the saltiness is excessive, .
(2) Yeast Extract
Yeast contains a variety of enzymes to activate the biosynthetic enzyme reaction, and has been used as a digestive enzyme. It is rich in various hydrolytic enzymes, which corrects nutritional deficiencies caused by lack of digestive juices and promotes metabolism. This yeast is representative of beer yeast.
The yeast extract of the present invention is a natural seasoning material derived from yeast using a brewer's yeast by-product. It removes impurities by controlling the particle size during pretreatment of beer by-products, removes gummy and fragrant components through pH control during washing, And pH adjustment to increase amino acid, nucleic acid, and peptide by increasing the yield of self-degradation.
The production process of the yeast extract is briefly described. The slurry of the brewer's yeast by-product is passed through a mesh, centrifuged for 5 minutes, and then washed with water to adjust the pH to 5.5 to 6.5 to remove impurities such as gummy and fragrant components . Then, sodium chloride and ethanol are added to self-decompose the yeast at 1.5 times. The self-decomposition is preferably carried out at a temperature of 45 to 55 ° C and a pH of 6.5 to 7.5 in terms of yield. Then, an Aspergillus oryzae sp. Strain is inoculated and an endo protease enzyme is added in an amount of 8 to 15% w / w for yeast degradation. At this time, the enzyme reaction temperature Can be controlled at 90 ~ 100 ℃ to obtain good results in preference evaluation. When the fermentation is complete, the yeast extract is centrifuged, the supernatant is filtered, and concentrated to a concentration of 75 Brix under reduced pressure to obtain a yeast extract powder.
The yeast extract powder prepared by performing the above-mentioned grueling removal, self-decomposition and fermentation processes has a higher amino acid content than other yeast extract powder, and has excellent richness of protein, nutritional content and protein, so that it can be excellent as a seasoning material. However, the present invention is not particularly limited to the method for producing yeast extract. The yeast extract is contained in the seasoning composition in an amount ranging from 10 to 20% by weight. If the content is less than 10% by weight, the body feeling of seasoning may be weakened. If the content exceeds 20% by weight, .
(3) Maltodextrin
Maltodextrin is a hydrolyzate obtained by hydrolysis of starch and is sometimes called maltooligosaccharide. It is used as a food additive in the field of food processing because it is digested and absorbed easily. In the present invention, the composition is used to fill a portion that can not be filled with the components constituting the seasoning composition. Maltodextrin is contained in a range of 20 to 30% by weight in the seasoning composition. If the content of maltodextrin is less than 20% by weight, it is difficult to maintain the overall taste balance. If the content exceeds 30% by weight, There is a fear that the balance of taste may be broken.
(4) Powdered crystalline glucose
Powdered crystalline glucose means that crystals of glucose crystallized at a particle size of 50 to 200 nm in a crystal bath by a temperature lowering method and then powdered. The powdered crystalline glucose is contained in a range of 4 to 8% by weight in the seasoning composition. If the content is less than 4% by weight, sweetness may be insufficient. If the content is more than 8% by weight, This can be broken.
(5) Nucleic acid I + G (Nucleic acid I + G)
Nucleic acid I + G is mainly composed of inosine sodium phosphate (5'-IMPNa) and sodium guanylate phosphate (5'-GMPNa), and the initials I and G in English are called nucleic acid I + G. Nucleic acid I + G can be added to foods to increase the flavor and improve the mild taste and flavor. The nucleic acid I + G is included in the seasoning composition in the range of 3 to 8 wt%. If the content is less than 3 wt%, the flavor may be insufficient. If the content is more than 8 wt%, the balance of taste may be broken .
(6) Modified starch
The seasoning composition of the present invention contains 1 to 5 wt% of modified starch. Modified starches include starch from various grains or rootstocks treated with small amounts of chemicals and chemically modified by reaction between the hydroxy group of the starch and the reactant or include starch. Modified starch has improved properties such as thermal stability which is a disadvantage of natural starch. These modified starches may be selected from the group consisting of oxidized starch, Acetylated Distarch Adipate, Acetylated Distarch Phosphate, Starch Sodium Octenyl Succinate, Distarch Phosphate, , Monostarch Phosphate, Phosphated Distarch Phosphate, Starch Acetate, Hydroxypropyl Distarch Phosphate, and Hydroxypropyl Starch. . The present invention does not particularly limit the kind of modified starch, but particularly preferred is sodium octyl stearic acid starch. The modified starch is contained in the seasoning composition in the range of 1 to 5 wt%. If the content of the modified starch is less than 1 wt%, the body feeling and texture of seasoning may deteriorate. If the content is more than 5 wt%, the body sensation may be broken, have.
(7) Amino acid
The seasoning composition of the present invention contains at least one amino acid selected from the group consisting of L-glutamic acid, alanine and glycine, and the amino acid may be contained in the seasoning composition in an amount of 0.1 to 3.0% by weight. If the content of each of the amino acids is less than 0.1% by weight, the flavor may be insufficient. If the content of the amino acids exceeds 3.0% by weight, the overall taste balance may be broken. When a mixture of L-glutamic acid, alanine and glycine is contained as the amino acid, the content may be 0.1 to 1.0 wt%.
(8) Onion powder
The onion powder can be prepared by lyophilization, vacuum drying, hot air drying, drying at room temperature or the like by a method commonly used for powdering food. In the present invention, no particular limitation is imposed on the method of drying and pulverizing the onion powder. The onion powder is contained in the seasoning composition in the range of 1 to 5 wt%. If the content of the onion powder is less than 1 wt%, the body feeling of seasoning may be weakened. If the amount of the onion powder is more than 5 wt% The balance of taste can be broken.
(9) Garlic powder
The garlic powder is obtained by drying the garlic to be powdered, and the pulverization can be produced by a method commonly used for pulverization of food as in the method for producing an onion powder. The garlic powder is contained in the seasoning composition in an amount ranging from 1 to 5% by weight. When the content is less than 1% by weight, the body feeling of seasoning can be weakened. When the content is over 5% by weight, The balance of taste can be broken.
(10) soy powder
The soy sauce powder can be prepared by concentrating, drying and pulverizing the soy sauce solution by a vacuum concentration method. Specifically, it can be prepared by mixing homogenized amino acid soy sauce and soy sauce, homogenizing, filtering, and then heat-sterilizing the filtrate at 80 to 90 ° C for 10 to 20 minutes. Conventional soybean powder is a powder having a salt content of 35 to 40% and a moisture content of 7.5% or less, and is used to impart a salty taste of seasoning and to form a unique flavor and body sensation. The soy sauce powder is contained in the seasoning composition in a range of 0.3 to 2.0 wt%. If the content of the soy sauce powder is less than 0.3 wt%, the salty taste may be insufficient. If the content is more than 2.0 wt%, the salty taste becomes strong, It can be broken.
(11) Organic acid
The seasoning composition of the present invention comprises at least one organic acid selected from citric acid, lactic acid and vitamin C, and the organic acid may be included in the seasoning composition in an amount of 0.1 to 7.0% by weight. Citric acid and lactic acid as the organic acid are added as a salt masking agent. It is preferable that the seasoning composition contains 1 to 5 wt% of citric acid and 0.3 to 1.0 wt% of lactic acid. When the content of each of the above organic acids is less than the above range, the salt masking effect may be insufficient. If the content is in excess of the above range, bitterness may be felt, which may adversely affect the sensory properties of the product. In addition, vitamin C is added for securing the stability of seasoning. It is preferable to include 0.1 to 1.0% by weight of vitamin C in the seasoning composition.
In addition, the seasoning composition of the present invention may contain conventional food additives used for the purpose of supplementing taste and nutrition, and the seasoning composition to which such conventional food additives are added is also included in the scope of the present invention.
The seasoning composition described above can be included in food for the purpose of increasing saltiness instead of salt. The food added for the purpose of increasing the saltiness is not particularly limited as long as it is a food containing the salt. Such foods may include snacks, soups, soups, dressings, sauces, and the like.
The present invention also relates to a method for producing a seasoning composition
Ammonium chloride, yeast extract powder and powdered crystalline glucose into a speed mixer and mixing them at a rate of 50 to 200 rpm per minute while rotating them;
A second step of pulverizing the mixed raw material to a size of 80 to 120 mesh through a high speed mill; And
A third step of mixing the ground raw materials with maltodextrin, nucleic acid I + G, modified starch, amino acid, onion powder, garlic powder, soy sauce powder and organic acid in a ribbon mixer and sorting them by 10 to 50 mesh size; .
The present invention will now be described in more detail with reference to the following examples, which should not be construed as limiting the scope of the invention.
[Example]
Example 1 and Comparative Examples 1 to 5
A seasoning composition was prepared at a composition ratio and a content ratio as shown in Table 1 below.
Namely, ammonium chloride, yeast extract powder and powdered crystalline glucose were added to a speed mixer and mixed at a rate of 100 rpm per minute while rotating. The mixed raw materials were pulverized to a size of 100 mesh through a high-speed mill. The raw materials for pulverization prepared above were added to the ribbon mixer, and the resulting mixture was mixed with maltodextrin, nucleic acid I + G, modified starch, amino acids (L-glutamic acid, L-alanine, glycine), onion powder, garlic powder, Vitamin C) were added and mixed to select 20 mesh sized powders.
Experimental Example 1. Sensory Test According to Fermentation Conditions of Yeast Extract Powder
In the process of preparing the yeast extract powder used in the present invention, a sensory test was performed according to the fermentation temperature.
[Preparation of yeast extract powder]
The slurry of the brewer's yeast by-product was passed through a mesh, centrifuged for 5 minutes, and then washed with water to adjust the pH to 6 to remove impurities such as gummy and fragrant components. Sodium chloride and ethanol were added, and the yeast was autolysed at a temperature of 50 DEG C and a pH of 7 at 1.5 times. Then, 10% w / w of endo protease enzyme was added after inoculation of Aspergillus oryzae sp. , And the mixture was fermented for 6 hours at the temperature conditions shown in Table 2 below. The fermented yeast extract was centrifuged, and the supernatant was filtered, concentrated under reduced pressure to 75 Brix and powdered to obtain yeast extract powder.
Table 2 shows the results of sensory evaluation of each powder prepared by varying the fermentation temperature in the process of preparing the yeast extract powder by the following evaluation method.
[Evaluation method of preference]
The preference was evaluated by using the 5 point scaling method. A total of 59 sensory evaluators who were trained to evaluate their preference were enrolled in this study. Male and female adults in their 20s and 40s were selected based on their age and gender.
According to the above Table 2, it can be seen that the yeast extract powder used in the present invention largely varies in the flavor, salty taste and bitter taste depending on the fermentation conditions. When the yeast extract powder fermented at 90 to 100 ° C was used, You can see that it was the best.
EXPERIMENTAL EXAMPLE 2: Ratio of composition of seasoning having an increase in salinity
In order to compare the salty effects of the seasonings prepared in Example 1 and Comparative Examples 1 to 5, sensory evaluations were carried out to evaluate salty taste preferences.
[Assessment Methods]
The sensory evaluations were carried out using the 9 - point scaling method with 9 points for 'weak salty' and 0 for 'strong salty'. The results are shown in Table 3 below.
Likelihood
According to the above Table 3, it can be confirmed that seasoning (Example 1) satisfying the ingredient and content ratio proposed in the present invention is strong in salty taste in contrast to the seasoning prepared in Comparative Examples 1 to 5.
Experimental Example 3. Sensory Test
Sensory evaluation was performed on the existing seasoning for snacks (containing 30 wt% of salt) and seasoning (Example 1) prepared in the present invention. A total of 59 sensory evaluators trained for sensory evaluation were enrolled in this study. Male and female adults in their 20s and 40s were selected based on age and gender.
The preference score was divided into salty taste, flavor, aftertaste, and overall preference, and was evaluated using the 9 point scale method. And 59 preference rating members were selected to select preferred products. Table 4 below shows the results of evaluating preference degree and product preference (d 'value, confidence interval).
Seasoning
Seasoning
evaluation
According to the results shown in Table 4, although the seasoning prepared in Example 1 was low in salt content (sodium content), the seasoning for conventional snacks (containing 30% by weight of salt) The preference survey also shows that the seasoning prepared in Example 1 is preferred to the conventional seasoning for snacks
Therefore, seasoning characterized by the present invention is effective as a seasoning substitute for salt for the purpose of lowering the sodium content of the food.
Experimental Example 4. Analysis of electronic tongue instrument
The seasoning for conventional snacks (containing 30% by weight of salt) and the seasonings prepared in Example 1 were each dissolved in 200 g of distilled water in an amount of 2 g each, and the taste was analyzed with an electronic tongue instrument.
Fig. 1 shows the result of analysis of the electronic tongue instrument for the conventional seasoning for snack (containing 30 wt% of salt) and the seasoning powder prepared in Example 1.
According to FIG. 1, the conventional seasoning for snacks has a salty taste because it has a composition containing 30 wt% of salt, but in the seasoning prepared in Example 1, salty taste is relatively low even though salt is not contained at all . In addition, the seasoning prepared in Example 1 in comparison with the seasoning for conventional snacks had a strong sour taste and a sour taste.
According to the sensory evaluation of Table 4, it can be confirmed that the salting taste of the sesame prepared in Example 1 is high in comparison with the seasoning for the conventional snack, and the result shows that the salty taste of the analytical instrument (Fig. 1) Although the intensity is low, it is considered that the sensory salty taste is perceived more strongly by the influence of the sour taste and the sour taste.
That is, since seasoning according to the present invention does not contain salt, the salty taste itself is weak, but the effect of improving the salty taste and overall preference of the sensory taste due to the influence of sourness and astringency has been obtained.
Claims (7)
The yeast extract powder
(a) autolysis of yeast at 45 to 55 ° C, pH 6.5 to 7.5;
(b) the process of inoculating Aspergillus oryzae sp. into yeast self-degraded; And
(c) adding an endo protease enzyme to the inoculated yeast and reacting at 90-100 ° C; ≪ / RTI > to obtain a seasoning composition.
Wherein the amino acid comprises 0.1 to 1% by weight of L-glutamic acid, 0.1 to 1% by weight of L-alanine, and 0.1 to 1% by weight of glycine.
Wherein the organic acid comprises 1 to 5% by weight of citric acid, 0.3 to 1.0% by weight of lactic acid, and 0.1 to 1.0% by weight of vitamin C.
Ammonium chloride, yeast extract powder and powdered crystalline glucose into a speed mixer and mixing them at a rate of 50 to 200 rpm per minute while rotating them;
A second step of pulverizing the mixed raw material to a size of 80 to 120 mesh through a high speed mill;
A third step of mixing the raw materials with maltodextrin, nucleic acid I + G, modified starch, amino acid, onion powder, garlic powder, soy sauce powder, and organic acid in a ribbon mixer and sorting them by a size of 10 to 50 mesh; And,
The yeast extract powder used in the first step
(a) autolysis of yeast at 45 to 55 ° C, pH 6.5 to 7.5;
(b) the process of inoculating Aspergillus oryzae sp. into yeast self-degraded; And
(c) adding an endo protease enzyme to the inoculated yeast and reacting at 90-100 ° C; Wherein the seasoning composition is obtained by a method comprising the steps of:
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100987630B1 (en) * | 2010-07-01 | 2010-10-13 | 주식회사 아이씨푸드 | Substitute product of table salt |
| JP2011501948A (en) * | 2007-10-26 | 2011-01-20 | ルザーフル・エ・コンパニエ | Novel NaCl salt substitute, its use, and products containing the new NaCl substitute |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2011501948A (en) * | 2007-10-26 | 2011-01-20 | ルザーフル・エ・コンパニエ | Novel NaCl salt substitute, its use, and products containing the new NaCl substitute |
| KR100987630B1 (en) * | 2010-07-01 | 2010-10-13 | 주식회사 아이씨푸드 | Substitute product of table salt |
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| KR20170079700A (en) | 2017-07-10 |
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