KR101831415B1 - Natural seasoning composition comprising glutamic acid and sun-dried salt - Google Patents

Abstract

The present invention relates to a natural glutamic acid seasoning composition capable of replacing MSG. More specifically, the present invention relates to a natural glutamic acid seasoning composition including L-glutamic acid and sun salt, and a glutamic acid seasoning composition containing 1 to 10 wt% By weight of a salt of a salt of a glutamic acid.

Description

Natural seasoning composition comprising glutamic acid and sun-dried salt [

The present invention relates to a natural seasoning composition capable of replacing MSG (monosodium glutamate), more particularly, to a natural seasoning composition comprising L-glutamic acid and sun salt, and a natural seasoning composition containing 1 to 10% by weight of glutamic acid and 1 To 35% by weight of a salt of sunflower.

Dr. Ikeda of the University of Tokyo in Japan in 1908 discovered that glutaminc acid is a component of kelp flavor in the study of tastes of kelp, and after that, it was discovered that the high solubility of monosodium glutamate (MSG) And has been used as a food additive. MSG is used as a food additive, and the taste is represented by a savory taste or a tender taste. In addition, there is also an effect of enhancing the flavor of raising and controlling various flavors of food.

Recently, despite the FDA's announcement of the safety of MSG, consumers are avoiding safety concerns about allergic reactions to synthetic seasonings and Chinese restaurant syndrome. In addition, consumers are becoming more sensitive to processed foods and excessive use of food additives, and as the preference for health-oriented food consumption increases, the need for materials that can replace MSG is increasing.

If you look at the MSG replacement products that are currently developed globally, they can be broadly divided into mixed type and reactive type. First, the mixed MSG substitute is prepared by combining raw materials with a rich taste. The most commonly used raw materials are HVP (vegetable protein hydrolyzate), HAP (animal protein hydrolyzate) and yeast extract, and they are mixed with raw materials containing a large amount of amino acid and peptide, . Although these products are rich in flavor, there is a limited range of use due to the odor originating from HVP and yeast extract.

The reaction-type MSG substitute is prepared by reacting precise raw materials such as HVP, yeast extract, vegetable extract, and beef extract, which are rich in sugar and amino acids, at high temperatures for a long time. These substitutes have disadvantages in that they are 10 times more expensive than MSG, and the bigger disadvantage is that when the yeast extract, yeast extract, HVP, and other extracts derived from yeast extract and HVP are reacted, (Maillard reaction), which has a unique reaction flavor. Due to the characteristics of the flavor and taste of the present product, which has been used for MSG, and the problem of changing the direction (fragrance) thereof, there is a limit to be universally utilized.

Under these circumstances, the inventors of the present invention confirmed that it is possible to produce a seasoning composition which is safe and has excellent taste and flavor by using natural materials such as glutamic acid and sun salt, without using NaOH, which is a chemical substance used in the MSG purification process Thereby completing the invention.

It is an object of the present invention to provide a seasoning composition which is safer without using a chemical substance but only natural materials and has excellent taste and flavor. More particularly, it is intended to provide a natural seasoning composition comprising L-glutamic acid and sun-salt.

It is another object of the present invention to provide a process for preparing a natural seasoning composition comprising mixing 1 to 10% by weight of glutamic acid and 1 to 35% by weight of a salt of mannitol in water.

In the specific examples of the present invention, the pH of glutamic acid and the salt of the sun was measured. As a result, it was confirmed that glutamic acid was acidic at a pH of 3.24 and that the salt of the sunny salt had a basicity of pH 10.02 (Experimental Example 1).

In another experimental example of the present invention, the water solubility of MSG and glutamic acid was compared, and it was confirmed that the absorbance of glutamic acid was significantly lower than that of MSG (Experimental Example 2). It was confirmed that the solubility of glutamic acid itself was very low compared to the high solubility of MSG, and that the use of glutamic acid itself as a seasoning was limited.

In another experimental example of the present invention, the change in glutamic acid solubility was measured by varying the concentrations of glutamic acid and sun salt, and it was confirmed that the higher the concentration of the salt, the higher the absorbance and the higher the solubility of glutamic acid (Experimental Examples 3 and 4 ).

Thus, it was proved that glutamic acid having remarkably low solubility was mixed with sun salt, which is a natural preparation, and the solubility of glutamic acid was rapidly increased. As the solubility increased, it could be used as a natural seasoning, .

In the present invention, "glutamic acid" is also referred to as? -Aminoglutamic acid, and refers to a constituent amino acid of a protein, which differs from glutamic acid used as a source of MSG in that it does not treat NaOH as a synthetic chemical. For example, it may have the formula C ₅ H ₉ NO ₄ and the molecular weight of 147.13,

[Chemical Formula 1]

In one embodiment of the present invention, the glutamic acid of the present invention does not use the salt form reacted with NaOH used in the general MGS production process, and glutamic acid itself present in nature can be used. For example, L-glutamic acid is widely distributed in general proteins, is contained in a large amount in cereal proteins, is also present in seaweeds such as sea tangle, and there are microorganisms that produce glutamic acid. However, All of which may correspond to glutamic acid of the present invention.

The term "salt of the sun " in the present invention means salt obtained by removing moisture and harmful components from seawater by the salt present in seawater. For example, solar salt can be obtained by drawing seawater into a salt water and evaporating moisture and harmful components with wind and sunlight. The sun-dried salt is largely covered with salt on the bottom of the salt floor. It is produced by using the tidal flats. The green-tile salt is produced by laying tiles on the salt floor. It can be divided into, but not limited to, sun-dried salt produced by spreading the plate.

According to the Food Code, the content of sodium chloride is not less than 70% of sodium chloride, not less than 40% of total chlorine, not less than 15% of moisture, not more than 0.15% of insoluble matter (not more than 0.3% The salt of the sun is not limited thereto, and any salt formed from seawater is included in the scope of the present invention.

In addition to the above components, the salt of sun salts is rich in minerals. For example, magnesium is contained in an amount of 70 to 85 mg / kg, potassium 30 to 50 mg / kg, calcium 5 to 15 mg / kg, strontium 1 to 5 mg / But are not limited to, 0.1 mg / kg to 0.1 mg / kg, manganese 0.001 to 0.1 mg / kg, copper 0.1 to 5 mg / kg, and zinc 0.1 to 5 mg / kg.

The pH of the salt of the present invention may be 8-12. For example, the pH of the sun salt of the present invention may be 9 to 11, 9.5 to 10.5, but is not limited thereto. The silver salt having the above pH can increase the solubility of glutamic acid having a very low solubility, and thus can be easily utilized as a seasoning.

The pH of the natural seasoning composition according to the present invention may be from 3 to 6. For example, from 3 to 4.5, from 4 to 6, but is not limited thereto within the above range. The natural seasoning composition of the present invention can give the best taste and flavor at the above pH, and has the most excellent function as a seasoning. For example, when the pH of the natural seasoning composition is less than 3, the pH is not suitable for mixing as a food flavor, and when the pH is more than 6, the specific gravity of the salt having low acidity is significantly increased, Can fall.

Since the solubility of glutamic acid itself is very low as one example of the present invention, MSG, which is conventionally recognized as a chemical seasoning, is processed into sodium salt form using NaOH and H ₂ SO ₄ to increase the solubility of glutamic acid It is used as a seasoning. In contrast, the natural seasoning composition of the present invention can be recognized as a natural seasoning, not a chemical seasoning, by using glutamic acid directly as a seasoning composition without the use of chemical substances by increasing the solubility by processing edible sun salt have.

In addition, since sodium glutamic acid itself can be used as a seasoning, the sodium content can be reduced compared with MSG, and the salt content of sodium salt (sodium content of about 80 to 85% ) As a natural seasoning composition, the sodium content can be further reduced as compared with the case of using a purified salt (about 98% or more of sodium content).

In one embodiment of the present invention, the natural seasoning composition of the present invention may contain 1 to 10% by weight of glutamic acid and 1 to 35% by weight of the salt of the sun. For example, it may include 1 to 3 wt% of glutamic acid, 5 to 20 wt% of sun salt, 1 to 2 wt% of glutamic acid, and 5 to 15 wt% of sun salt, but is not limited thereto.

The natural seasoning composition of the present invention may be in the form of a liquid, a paste, a powder or a granule. It can also be used in combination with other seasonings and additives acceptable as a food.

In addition, the natural seasoning composition of the present invention can be used for meat, fish, vegetable dishes and the like. Examples of specific foods include white sauce, meat sauce, demiglace sauce, tomato sauce, curry, stew, potato soup, Strawberry sauce, Worcestershire sauce, Juno sauce, Rich sauce, Tonkatsu sauce, Okonomiyaki sauce, Yakisoba sauce, Takoyaki sauce, etc. Noodle soup (Ramen soup, Soba soup, Udon soup etc.), Pot soup Fried rice, gyoza, grilled dumpling, paoze, snack confectionery, dressing, furikake, doula (seasoned deep soup of bulgogi), boiled seafood, frozen food, retort food, instant food But are not limited thereto.

When the natural seasoning of the present invention is used in the food, the amount of the natural seasoning to be used by the person skilled in the art can be appropriately adjusted depending on the purpose, taste, health and harmony with other foods.

In another aspect, the present invention relates to a process for preparing a natural seasoning composition comprising mixing 1 to 10% by weight of glutamic acid and 1 to 35% by weight of a salt of mannitol in water.

The preparation method may be, for example, a step of simultaneously mixing and dissolving glutamic acid and a salt of mannitol in water, and glutamic acid may be added first and sun salt may be mixed later, or salt of glutamic acid may be added first and glutamic acid may be mixed later. It is not limited.

In addition, the glutamic acid and the sun salt can be mixed with water, but not limited thereto, and they can be used in the production method of the present invention when they are water suitable for drinking water such as distilled water, living water, and weak water.

The present invention provides a natural seasoning composition which is safe and has excellent taste and flavor by using natural materials such as glutamic acid and sun salt, without using chemical substances. Using this, it is possible to provide consumers with natural seasonings which are not only safer but also have a superior flavor and flavor to replace MSG, which has a lot of safety controversy.

1 is a schematic view showing a process for preparing a natural seasoning composition by mixing glutamic acid and a sun salt according to the present invention.
Figure 2 shows a graph comparing absorbance of MSG and glutamic acid.
3 shows the change in solubility of a mixture of glutamic acid and sodium chloride. 10% + glutamic acid 0.046% was prepared by adding 10% of glutamic acid and 10% of glutamic acid and 0.846% of glutamic acid in 100 ml of water. Glutamic acid and stirring overnight to dissolve it.
4 shows the results of measuring absorbance by varying the concentrations of glutamic acid and sun salt in 100 ml of water.

Hereinafter, the present invention will be described in detail with reference to examples. However, the following examples are illustrative of the present invention, and the present invention is not limited by the following examples.

Experimental Example  1. Glutamic acid and sun-salt pH  Measure

Glutamic acid (Purity: Min. 99.0%) (Duksan, Korea) and 100% Salmonella (Chungsu Food Co., Chungyeon-myeon, Muan-gun, Jeollanam-do) were used. In the following Experimental Examples, the same glutamic acid and the same salt were used.

The pH was measured after preparing a glutamic acid sample with an aqueous solution of 0.0846 (w / v)%, and the pH was measured after preparing a 10 (w / v)% aqueous solution of the sodium salt sample.

division Concentration (w / v) pH (2 times average) Glutamic acid 0.846% 3.24 Sun salt 10% 10.02

As a result, as shown in Table 1, 0.846 (w / v)% glutamic acid was acidic at pH 3.24, and 10 (w / v)% salt was basic at pH 10.02.

Experimental Example  2. MSG And glutamate

MSG (L-glutamic acid monosodium salt hydrate (purity: Min. 99.0%)) was purchased from Sigma (USA) and the same MSG was used in the following examples.

In order to measure the solubility of MSG, the amount of MSG of 30% (w / v) was added to 100 ml of water (distilled water) and dissolved in a stirrer for 5 minutes. After dissolution, 1 ml of the supernatant was centrifuged at 10,000 rpm for 5 minutes at 20 ° C (room temperature). After that, the absorbance of 500ul of the supernatant was measured at a wavelength of 280 nm using a spectrophotometer. The absorbance was measured in the same manner at 15%, 7.5%, 3.75% and 1.875% of the respective concentrations by diluting the MSG concentration 30% solution.

In order to measure the solubility of glutamic acid, glutamic acid was added to 100 ml of water with 0.212%, 0.423%, 0.846%, 1.692%, 3.384%, and 6.768% of glutamic acid in each case overnight to dissolve. After dissolution, 1 ml of the supernatant was centrifuged at 10,000 rpm for 5 minutes at 20 ° C (room temperature). Thereafter, the absorbance of 500ul of the supernatant was measured using a spectrophotometer at a wavelength of 280 nm.

As a result, as can be seen from Fig. 2, it was confirmed that the absorbance value of glutamic acid was significantly lower than that of MSG. Through this, it was confirmed that the solubility of glutamic acid was significantly lower than that of MSG, and that application of glutamic acid itself as a seasoning was limited.

Experimental Example  3. Measurement of glutamic acid solubility of glutamic acid and sodium salt mixture

(1) Glutamic acid in each concentration (saturated concentration 0.846%, supersaturation concentration 1.692%) was added to 100 ml of water (distilled water) and stirred overnight to dissolve.

(2) To 100 ml of water (distilled water), glutamic acid and 10% of sodium chloride at various concentrations (0.846% and 1.692%) were added and dissolved by stirring overnight.

(3) To 100 ml of water (distilled water), 10% glutamic acid and 10% sodium chloride were added and dissolved with stirring overnight.

After each test group was dissolved, 1 ml of the supernatant was centrifuged at 10,000 rpm for 5 minutes at 20 ° C (room temperature). Thereafter, the absorbance of the supernatant at a wavelength of 280 nm was measured using a spectrophotometer, and the pH was also measured. The results of absorbance measurements of glutamic acid and sodium chloride are shown in Table 2.

division Absorbance Glutamic acid 0.846% 0.018 Glutamic acid 0.846% + sun salt 10% 0.013 Glutamic acid 1.692% 0.018 Glutamic acid 1.692% + sun salt 10% 0.132

As a result, the absorbance of glutamic acid of 0.846% was 0.018, and the absorbance of the mixture of glutamic acid and 10% of the same concentration of glutamic acid was 0.013, which was lower than that of sodium chloride and lowered in solubility.

However, as can be seen from FIG. 3, the absorbance of glutamic acid of 1.692% was 0.018, but the absorbance of the mixed solution of glutamic acid and 10% of the same concentration of sodium chloride was 0.132, and the absorbance was remarkably increased by 7.3 times.

Experimental Example  4. Determination of optimum solubility according to concentration of glutamic acid and salt

To 100 ml of water (distilled water) were added various concentrations of glutamic acid and sun salt, and dissolved by stirring.

After dissolving glutamic acid and sun salt at each concentration, 1 ml of the supernatant was centrifuged at 10,000 rpm for 5 minutes at 20 ° C (room temperature). Thereafter, the absorbance of 500ul of the supernatant was measured at a wavelength of 280 nm using a spectrophotometer. The results of the absorbance measurements, which can confirm the solubility of the salt solution of glutamate and glutamic acid, are shown in Table 3.

sample One 2 3 4 5 6 7 8 9 10 Sun salt (%) 0 One 3 5 10 15 20 25 30 35 Glutamic acid (%) One One 2 3 5 5 5 5 10 10 Absorbance (%) 0.011 0.024 0.049 0.077 0.135 0.192 0.266 0.338 0.38 0.399 pH 3.28 3.39 3.59 3.73 3.92 4.10 4.16 4.24 4.23 4.30

As a result, as shown in FIG. 4, it was confirmed that the higher the concentration of the salt, the higher the absorbance and the higher the solubility of glutamic acid. Therefore, the concentration range of glutamic acid for optimal solubility of glutamic acid is 1 to 10 wt%, and the amount of sun salt is 1 to 35 wt%, which can be diluted according to the taste of the consumer.

Experimental Example  5. Sensory evaluation

For the sensory evaluation of the mixed preparation of glutamic acid and sun-salt of the present invention, three samples were prepared and the flavor preference degree was evaluated for 20 evaluation agents (the symbol scale method during the food sensory test). The flavor preference was evaluated from very low (1 point) to very high (9 points), and the taste preference was determined by the average score of flavor preference for each sample. To obtain statistically significant results, Respectively. The results are shown in Table 4 below.

In the preparation of the sample, a sample having a reduced concentration through dilution similar to the actual ingestion was used based on that about 1% of salt was consumed when ingested through food.

sample ingredient Taste preference pH Sample A 0.8333% Salts + 0.141% MSG solution
(10% sun salt + 1.692% MSG solution 12 times diluted) 6.15b 9.40 Sample B 0.8333% sun salt + 0.141% glutamic acid solution
(10% sodium chloride + 1.692% glutamic acid solution diluted 12 times) 7.45a 4.08 Sample C 0.833% salt solution
(10% diluted with 12 times the amount of salt) 5.2b 10.35

** a and b represent significant differences, meaning that there is no significant difference between Samples A and C, but there is a significant difference between Samples A and B or B and C at 5% (p = 0.05) level box

As can be seen from Table 4, it was confirmed that the taste of glutamic acid and sample B, which is a mixed salt of sun salt, according to the present invention was superior to other samples, and that the salt mixture of MS and salt had no significant difference from the single salt preparation .

Claims (6)

delete delete delete delete delete A method for increasing the solubility of a natural glutamic acid-containing seasoning composition, which comprises mixing 5 to 10% by weight of glutamic acid and 10 to 30% by weight of a salt of mannitol as a natural material in water,
The glutamic acid does not use a salt form reacted with NaOH,
Wherein the silver salt has a pH of 9.5 to 10.5 and the pH of the composition is in the range of 3 to 4.5 and the solubility is increased by processing glutamic acid using a salt of sun.
Wherein the solubility of the natural glutamic acid-containing seasoning composition is increased.

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