KR101948045B1 - A food additive comprising an extract of seaweed and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a production method of a food additive comprising sea mustard. The production method of the present invention comprises: a step 1) of washing sea mustard to remove salt in sea mustard; a step 2) of drying and crushing the washed sea mustard to prepare a crushed sea mustard material; a step 3) of preparing a sea mustard extract from the crushed sea mustard material by using an extraction solvent; a step 4) of dissolving purified salt into the sea mustard extract to prepare a mixture; a step 5) of primarily stirring the mixture of the step 4) to obtain a first stirred material; a step 6) of keeping the first stirred material at 1 to 5°C for 22 to 24 hours after the stirring process of the step 5); and a step 7) of stirring the first stirred material at 50 to 60°C for 10 to 15 hours after the keeping process of the step 6). According to the present invention, the food additive produced by the production method can be used as a salt-substituting food additive with a lowered sodium content, and can be used as a food additive with an increased sweet taste although the food additive comprises a small amount of sugar when the food additive is used as a sweetener. Further, the food additive produced by the production method can increase a sweet taste and a palatable taste as a food additive that can be used in making food.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a food additive containing a seaweed and a method for producing the same,

The present invention relates to a food additive containing a seaweed and a method for producing the same, and more particularly, to a food additive capable of enhancing a richness and sweetness in the production of a food using an active ingredient of a seaweed, and a method for producing the same .

Food additives are used for special purposes in processed foods, and their use is determined for each additive. Additives used during the manufacture and processing of foods are generally used for many purposes, rather than being used specifically for one purpose.

In each country, the range of application of additives is slightly different depending on the general technical characteristics of the food additives. The current classification is classified into chemical synthetic products, natural additives, and mixed products rather than use classification (Food and Drug Administration, Food and Drug Administration, 2008, p608).

Preservatives used for food preservation purposes must be marked. There are 18 kinds of preservatives, including dehydroacetic acid and its salts, sorbic acid and its salts, benzoic acid and its salts, paraoxybenzoic acid salts and propionic acid and its salts Korea Food & Drug Administration, Korea Food & Drug Administration, 2008, p597).

The most commonly used preservatives in Korea are potassium sorbate, followed by paraoxybenzoic acid esters and sodium benzoate, and pyrophosphoric acids and dehydroacetic acids are rarely used.

Preservatives are food additives commonly used as preservatives, which are used to maintain the nutritional value and freshness of foods by preventing the deterioration, decay and chemical changes of food caused by the growth of microorganisms.

The function of the preservative can be classified into the first bacterium for inhibiting the growth of microorganisms, the second microbicidal action, and the inhibition of the enzymatic action which causes the decay of the enzyme or the adherent microorganism in the food. (2), (3), (3), (3), (3) and (4) of the present invention, -78).

According to the labeling standard of domestic food, double preservative is defined as protecting the food from contamination by microorganism and prolonging the storage period, including antimicrobial agent, antimicrobial agent, bacteriophage control agent, chemical fertilizer / wine aging agent, disinfectant I have to.

The use of such synthetic additives has been reported by academia as a cause of carcinogenesis in the human body. In order to overcome these problems, natural food additives have been developed using various natural materials.

The sweetener used for the purpose of providing the sweetness of food is composed of sugar, saccharin and other starch sugar, but it is already known that it is not good for health when a lot of sugar is eaten. Since saccharin and the like are chemical sweeteners, Starch, and sugar are harmful to cholesterol, and there is nothing that can be eaten safely.

In general, sweeteners are widely used in the food and beverage industry. Tableware sweeteners are generally supplied in packet, solid and liquid form and can be used to sweeten many food and beverage compositions. Historically, natural and synthetic food-grade sweetener compositions of both high and low calorie and low calorie have been widely marketed to consumers. Table-top sweeteners, among other functions, allow consumers to make choices to order drinks or food products according to their personal preferences. The ability to tailor food or beverage products is becoming more important as health perceptions and settlement lifestyles increase. Natural high-calorie table-top sweetener compositions such as sucrose, fructose, and glucose provide the best taste for consumers, but they are high calories. Therefore, alternative calorie-free or low-calorie alternatives have been widely used as a substitute for sugar or sucrose. However, these sucrose substitutes (for example, saccharin, aspartame and sucralose) exhibit a palatability characteristic different from that of the saccharide and exhibit a sweet taste, a delay in the onset of sweetness and an aftertaste not similar to sugar And exhibits an undesirable tinge property.

Generally, because some sucrose substitutes (e.g., high potency sweeteners) provide greater sweetness than sugars, a small amount of sweetener will provide the same sweet taste intensity as a large amount of sugar. Therefore, a table-top sweetener requires a product having a sweet taste similar to that of a sugar. Where the efficacy of the sweetener is significantly better than that of the sugar, the table-top sweetener generally contains one or more agents added to most tableware products. Such products generally exhibit a taste that does not interfere with the taste of the sweetener, which is rapidly dissolved and improved or is highly effective.

There is a need to provide a table-top sweetener composition which is more similar to sugar but tends to be non-calorie or low-calorie. Natural high-potency sweeteners such as rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, dulcoside ) A, dulcose seed B, rubusoside, stevia, stevioside, mogroside IV, mugroside V, Luo Han Guo sweetener, Monatin and its salts (monatin SS, RR, RS, SR), curculin, glycyrrhizic acid and salts thereof, thaumatin, monellin, Mabinlin, brazzein, hernandulcin, phyllodulcin, glycyphyllin, phloridzin, trilobatin, baiunoside (see, for example, baiyunoside, osladin, polypodoside A, pterocaryoside A, But are generally calorie, such as Seed B, mocurozioside, phlomisosode I, periandrin I, abrusoside A and cyclocarioside I, These represent time characteristics, maximum response, flavor characteristics, mouthfeel and / or adaptation behavior different from sugars. For example, the sweetness of a natural high-potency sweetener is slower in onset and longer in duration than sweetness produced by the sugar, thereby altering the balance of taste of the food composition. Because of these differences, the use of natural high-potency sweeteners in place of bulk sweeteners in foods or beverages results in an imbalance in time and / or flavor characteristics. A table sweetener containing natural high-potency mangalore or a low-calorie sweetener, if it can be made more similar to a sugar by modifying the tasty characteristics of the natural high-potency sweetener to add the special tastes required, ≪ / RTI > Therefore, it is desirable to selectively modify the tasty characteristics of natural high-activity sweeteners.

However, in the case of a sweetener using a natural product, there is a limitation in that it can not be used in various foods because it can not constitute a single salty taste or a single sweet taste in the process of deriving a mixed composition in order to hide the sweetness.

Considering the functional properties such as low calorie content, the range in which natural sweeteners can be used becomes narrower. On the other hand, it is very important that many diabetics of this age are trying to ingest sugar and are not able to ingest because of the pollution of the Party. Therefore, it is very important to produce high quality natural sweeteners that can be eaten without feeling pollution.

As mentioned above, each product (existing sweetener) can not eat chemical sweeten sugar confidently, and it becomes a main culprit of various adult diseases if it eats much. Therefore, it is necessary to develop a food additive which is a natural sweetener capable of promoting sweetness without pollution of the sugar.

Furthermore, it is necessary to develop a natural sweetener or a food additive which can be easily added to a variety of foods by removing the taste and flavor inherent to the raw material and making it uniformly composed of a salty or sweet taste.

(Patent Document 1) KR 10-2016-0120152 A1

It is an object of the present invention to provide a food additive containing a seaweed and a process for producing the same. In particular, the food additive according to the present invention has a unique taste and flavor of the raw material and can produce a unique taste with a unique sweetness or a unique salty taste, so that the food additive can be easily used for various foods.

Another object of the present invention is to provide a food additive containing an active ingredient of a seaweed extract, wherein the content of sodium is reduced and a food additive not harmful to human body is provided.

Another object of the present invention is to provide a food additive containing an active ingredient of a marine extract, which has a sweet taste even though it contains a small amount of sugar.

Another object of the present invention is to provide a food additive which can be used in the production of food, and which can enhance sweetness and richness.

In order to accomplish the above object, a method for preparing a food additive including a seaweed according to an embodiment of the present invention comprises the steps of: 1) washing a seaweed to remove salinity in a seaweed; 2) drying and pulverizing the washed seaweed to prepare a seaweed pulverized product; 3) preparing the seaweed extract by using the above-mentioned seaweed pulverized material as an extraction solvent; 4) preparing a mixture by dissolving a purified salt in the seaweed extract; 5) primary stirring the mixture of step 4); 6) after the stirring step, storing at 1 to 5 ° C for 22 to 24 hours; And 7) stirring at 50 to 60 ° C for 10 to 15 hours after the storage step of step 6).

The wakame extract is a waxy hydrothermal extract using water.

The 5) primary stirring step comprises: 5-1) stirring at 70 to 80 DEG C at a speed of 30 to 50 rpm for 30 to 60 minutes; 5-2) after the stirring step, storing at 70 to 80 ° C for 1 to 3 hours; 5-3) after the storage step, stirring at a temperature of 50 to 60 DEG C at a rate of 60 to 70 rpm for 40 to 60 minutes; And 5-4) after the stirring step, storing at 50 to 60 ° C for 1 to 2 hours.

The wakame extract of step 4) may be further mixed with red algae extract selected from the group consisting of top extract, seaweed extract, rhodanthus extract, mungbean extract and mixtures thereof.

The wakame extract of step 4) may be further mixed with a green algae extract selected from the group consisting of a moss extract, a parasitic extract, an auditory extract and a mixture thereof.

The seaweed extract is a fermented seaweed extract which is extracted using fermented seaweed.

The food additive according to another embodiment of the present invention is prepared by using the method for preparing food additive including the seaweed.

A sweetener containing a seaweed according to another embodiment of the present invention is prepared by using the method for producing a food additive including the seaweed.

The natural seasoning containing the seaweed according to another embodiment of the present invention is prepared by using the method for producing the food additive including the seaweed.

The food containing the seaweed according to another embodiment of the present invention is prepared using the method for producing the food additive including the seaweed.

Hereinafter, the present invention will be described in more detail.

A method for preparing a food additive including a seaweed according to an embodiment of the present invention comprises the steps of: 1) washing a seaweed to remove salt in the seaweed; 2) drying and pulverizing the washed seaweed to prepare a seaweed pulverized product; 3) preparing the seaweed extract by using the above-mentioned seaweed pulverized material as an extraction solvent; 4) preparing a mixture by dissolving a purified salt in the seaweed extract; 5) primary stirring the mixture of step 4); 6) after the stirring step, storing at 1 to 5 ° C for 22 to 24 hours; And 7) stirring at 50 to 60 ° C for 10 to 15 hours after the storage step of step 6).

The seaweed is called a sea bream in a room, a sea bream, a sea bream, and a sea bream. It is a lobular plant with distinct roots, stems and leaves. It is distributed in the coastal area of Korea, but it is not distributed in the areas affected by Korea and turbulence. They live in rocks near Chosun, but they tend to live deeper in the southern part and shallower in the northern part. It is mainly harvested from winter to spring and is the most delicious at this time. It breeds from spring to summer. It is a major prey of abalone and sole, and is mainly used for food in Korea, Japan, and China. Dietary fiber, potassium, calcium, and iodine are abundant, making metabolism active, postpartum cooking, constipation. Prevention of obesity, iron. It is excellent in calcium supplementation and has been used from early on.

It has already been exported to China since the Goryeo Dynasty. In Koryo Dharma, "seaweed is eaten widely without religion. It tastes delicious and fishy, but it can only be eaten if it eats for a long time." "Goryeo" means "in seoul 12 years (1058) (The seaweed seaweed picking place on the beach), "and records," Koryo 26 reign of King Chongseon (1301) in the seaweed was offered to the Yuan Dynasty ". In the private sector, it is called postpartum 仙 药. After giving birth to a seaweed soup, it is called "the first rice soup." The seaweed used in this case is called seaweed seaweed, . There is a record in the Dong-bo-bo-gyeon that "the fever is cold, the taste is woven, and there is no poison. The efficacy is to remove the stiffness while the fever is healing,

In recent years, as a result of the development of aquaculture technology, it has been widely used and exported as a processed product, and it is edible in various ways such as soup, cold soup, brocade, stir-fry, It is also attracting attention as a diet food.

The seaweed can be harvested from the sea, and the salinity must be removed by washing before using it as a food additive. The washing step needs to be repeated several times to clean water, and it is possible to remove impurities contained in the seaweed while removing the salt by washing.

The thus-washed sea mustard is subjected to a drying process under an environment free from sunlight at a room temperature of 20 to 25 ° C. The completely dried seaweed is then subjected to a pulverizing step to produce a seaweed pulverized product.

The preparation of the seaweed pulverized product is for producing the seaweed extract. After the dried seaweeds are pulverized using the pulverizer, the seaweed extract is prepared by using the extract of the seaweed pulverized product.

The extraction solvent is extracted with a solvent selected from the group consisting of water, an alcohol having 1 to 6 carbon atoms, and a mixture thereof. Specifically, the extract is prepared by hot water extraction using water.

The seaweed extract is prepared by adding 30 to 60 times of water to the weight of the seaweed pulverized product and then extracting at 50 to 120 ° C for 1 to 6 hours. In addition to the above-mentioned preparation methods, the above-mentioned methods for producing the hydrothermal extract of wakame may be all known methods for producing the hot-water extract. After preparing the hydrothermal extract of the canola, it can be stored in powder form by freeze-drying. In order to prepare the food additive of the present invention, it is mixed with purified water and used in a liquid form even if it is prepared in powder form.

After preparing the hydrothermal extract of the sea water as described above, the mixture can be prepared by dissolving the purified salt. In general, refined salt is a salt prepared by processing sea salt obtained by drying seawater to remove impurities and the like.

After the purified salt is mixed with the hydrothermal extract, the primary stirring step is carried out. When the mixture is prepared by dissolving the purified salt in a seaweed hot-water extract, and the primary stirring process is carried out, binding between the active ingredient of the purified salt and the seaweed hot-water extract occurs, and when water is removed, the active ingredient of the seaweed hot- Can coagulate together.

Thus, the primary stirring step more specifically comprises: 5-1) stirring at a speed of 30 to 50 rpm at 70 to 80 DEG C for 30 to 60 minutes; 5-2) after the stirring step, storing at 30 to 40 DEG C for 1 to 3 hours; 5-3) after the storage step, stirring at a temperature of 50 to 60 DEG C at a rate of 60 to 70 rpm for 40 to 60 minutes; And 5-4) after the stirring step, storing at 30 to 40 DEG C for 1 to 2 hours.

The primary agitation process involves two stirring steps and two storage steps so that the mixture of the purified salt and the seaweed hot water extract can be mixed uniformly.

More specifically, the primary stirring step is a step of stirring at 70 to 80 ° C at a rate of 30 to 50 rpm for 30 to 60 minutes and stirring at a constant speed at a temperature not higher than the boiling point of water to uniformly mix the mixture . That is, when the temperature is too low, the reactivity is lowered and the mixture is not uniformly mixed. When the temperature is higher than 80 ° C., there is a problem that too much water evaporates at the time of stirring, A problem arises.

After the stirring step, the storage step is carried out at 30 to 40 DEG C for 1 to 3 hours to maintain a predetermined time so that the binding reaction between the components in the mixture can take place. The temperature range is a temperature condition for maintaining the degree of uniform mixing in the stirring state after the stirring step. When the temperature is below the range, uniformity due to stirring can not be maintained. If the temperature condition is exceeded, There is a problem that water evaporates in the water.

After the storage process, stirring is further carried out at a rate of 60 to 70 rpm at 50 to 60 DEG C for 40 to 60 minutes. In the step 5-1), as the stirring process proceeds at a lower stirring speed and at a slightly higher stirring speed, the uniform mixing degree can be maintained while preventing evaporation of water.

Followed by storage at 30 to 40 DEG C for 1 to 2 hours.

Considering that the chemical bonding between the components in the mixture does not occur even when the mixture is prepared by dissolving the purified salt in the hydrothermal extract of the seaweed, by adjusting the stirring speed under the predetermined temperature condition, the components of the mixture are uniformly mixed for a long time The stirring process is carried out so that it can be maintained.

After the stirring step, the process of storing at low temperature is carried out. The temperature condition is 1 to 5 占 폚, and it is stored for 22 to 24 hours, and the aging process is carried out after the stirring process. It is possible to improve the flavor in the hydrothermal extract of the seaweed during the aging process.

If the temperature condition is maintained at less than 1 캜, a problem of freezing of the stirred mixture may occur. If the temperature condition exceeds 5 캜, a uniformly mixed state may not be maintained.

After the storing step, secondary stirring is carried out at 50 to 60 DEG C for 10 to 15 hours. In the second stirring step, the stirring step is carried out at a low temperature and the stirring step is performed at a speed of 10 to 20 rpm, which is slower than the first stirring step, do.

By the secondary stirring process, the uniform state of the mixture in which the purified salt is dissolved can be maintained for a longer time.

When the secondary agitation process is carried out, a large amount of water in the mixture is evaporated, and thereafter, it is freeze-dried and can be used in the form of a powder. A known method can be used for the lyophilization process.

The wakame extract of step 4) may be further mixed with red algae extract selected from the group consisting of top extract, seaweed extract, rhodanthus extract, mungbean extract and mixtures thereof.

The wakame extract of step 4) may be further mixed with a green algae extract selected from the group consisting of a moss extract, a parasitic extract, an auditory extract and a mixture thereof.

Preferably, the seaweed extract of step 4) may be further mixed with an extract from the top and a seed extract.

In order to prepare the food additive of the present invention, it is possible to use minerals contained in large amounts in seaweeds and to provide other active ingredients by mixing the top extract and the mash extract, as compared with the case where only marine extract is used have.

Hizikia fusiformis is a kind of seagrass that is widely used for food in Korea. It is widely distributed not only in the west coast of Korea, the south coast, and Jeju, but also in Japan and China. It is known that the garlic is rich in amino acids and dietary fiber as well as minerals and vitamins such as calcium and iron. In addition, recent studies have found various functionalities such as antimicrobial, antioxidant, antihyperlipidemic, and anti-cholesterol effect. To date, studies on the utilization of the functional properties of chitosan have been mainly concerned with extracts or alkaline and acid-treated or enzymatically treated products of hot pots or spirits, but the extracts or treatments by these methods have been found to contain arsenic It is difficult to effectively extract useful components such as polysaccharides from Mars and complex polysaccharides, and it is disadvantageous in that it can not solve problems related to seaweed-specific odor.

The matured seaweed is a marine algae that grows well on the coast where clean fresh water flows, and is cultivated in a natural way in the clean waters such as Gangjin, Wando and Goheung in Jeollanam-do. In recent years, it is known to be good for relieving hangovers and restoring fatigue, and it is receiving a lot of attention from consumers. It also contains various minerals such as iron, potassium, and iodine, and vitamin AC. It also prevents growth, development and osteoporosis as well as preventing gastric ulcers and duodenal ulcers. It also works for constipation, diabetes, obesity and hypertension. .

When a purified salt is dissolved in a natural extract obtained by mixing seaweed extract, top extract, and mash extract, as well as when a purified salt is dissolved in the seaweed extract, it is advantageous in providing an active ingredient of seaweed, seaweed, and seaweed , Seaweed, seaweed, and seaweed, all of which are seaweeds, may cause a problem in that the degree of preference is lowered when they are made from food additives.

In order to prevent the off-odor and to effectively extract useful components such as complex polysaccharides contained in seaweeds, the fermented seaweed, seaweed, and seaweed are subjected to hot-water extraction to extract fermented seaweed, Extract, fermentation starter extract and fermented mash extract can be used.

The fermentation may be performed by inoculating microorganisms. Examples of the microorganisms include Lactobacillus salivarius, Lactobacillus acidophilus, Lactobacillus brevis, Lactobacillus rhamnosus, Lactobacillus plantarum, Lactobacillus helveticus, Lactobacillus fermentum, Lactobacillus paracasei, Lactobacillus casei, Lactobacillus delbrueckii, Lactobacillus delbrueckii, Lactobacillus spp., Lactobacillus spp. Lactobacillus strains such as Lactobacillus reuteri, Lactobacillus buchneri, Lactobacillus gasseri, Lactobacillus johonsonii, Lactobacillus kefir and the like, lacticococcus lactis Lactococcus lactis), Lactococcus plantarum (Lac tococcus plantarum, Lactococcus raffinolactis, Enterococcus faecalis, Enterococcus faecium, Streptococcus thermophilus, Leuconostrobactus, Bifidobacterium bifidum, Bifidobacterium bifidum, Bifidobacterium bifidum, Bifidobacterium bifidum, Leuconostoc lactis, Leuconostoc mesenteroides, and the like, Bifidobacterium infantis, Bifidobacterium longum, Bifidobacterium pseudolongum, Bifidobacterium themophilum, Bifidobacterium spp., Bifidobacterium spp., Bifidobacterium spp., Bifidobacterium spp., Bifidobacterium spp., Bifidobacterium spp. Bifidobacteria such as Bifidobacterium adolescentis and the like, and more preferably, A bacterium belonging to the genus Lactobacillus casei, Lactobacillus rhamnosus, Bifidobacterium bifidum bifidobacterium, Bifidobacterium breve bifidobacteria, and Lactobacillus acidophilus Lactobacillus acidophilus, and the like.

Preferably, it is fermented using a roasted barley floating material. When fermented by using a roasted barley floating material, it is possible to prevent seaweed from seaweed, and effectively extract beneficial components such as complex polysaccharides contained in seaweeds. The roasted barley was roasted at 40 to 60 캜 for 30 minutes to prepare roasted barley. Then, fried barley was added to distilled water five times as much as the weight of fried barley and stored for about 1 day. Then, the fried barley was removed and only water was used.

More specifically, 5 to 10 parts by weight of saccharide and 1 to 2 parts by weight of a strain are mixed with 100 parts of fried barley sole, and the dried seaweed pulverized material is mixed with 5 to 10 parts by weight The fermented product can be fermented for 5 to 10 days after the air is cut off at 10 to 40 ° C. And is fermented at a temperature of 30 to 37 占 폚. The above temperature is a temperature at which yeast can grow. When the temperature exceeds 40 ° C, yeast growth is inhibited. When the temperature is higher than 50 ° C, the cells are destroyed. When the temperature is lower than 10 占 폚, there is a problem that the growth of yeast stops.

Preferably, to prepare the food composition of the present invention, 50 to 100 parts by weight of the top extract, 50 to 100 parts by weight of the mash extract and 10 to 20 parts by weight of the purified salt are added to 100 parts by weight of the seaweed extract. When the content is within the above-mentioned range, the synergistic effect of mixing and mixing of the components makes it possible to obtain a sufficient salty taste and a rich taste even when a small amount of the food additive is used.

According to another embodiment of the present invention, when the food additive is to be used as a sweetener, it may be prepared by mixing sugar with 30 to 50 parts by weight of a food additive based on 100 parts by weight of sugar. When the food additive is contained in an amount of less than 30 parts by weight, there is a problem that the effect of increasing the sweet taste is insufficient. When the food additive is more than 50 parts by weight, the sweet taste is deteriorated due to salty taste. Even when the same amount of sweetener is used, the sugar intake is reduced, the sweet taste is higher than the sugar, and the sweet taste is added to the sweet taste.

The food additives prepared according to the present invention can be used as food additives, sweeteners and natural seasonings in the form of barley bread, wheat noodles, cold noodles, mokushi noodles, mushroom porridge, sashimi, sashimi, fish, bean curd, ice cream, fruit juice, miso, ramen, Soy sauce, kochujang, and the like.

The food containing the seaweed according to another embodiment of the present invention is prepared using the method for producing the food additive including the seaweed.

The term " food " in the present invention is defined to include all things that human beings can use as an energy source, including natural foods, processed foods, preserved foods, and health functional foods as well as dictionary meaning. .

The present invention can provide a food additive for replacing salt in which the content of sodium is reduced by using a food additive containing a seaweed and a method for producing the same, and, when used as a sweetener, .

In addition, the food additive according to the present invention has a unique taste and aroma of the raw material and can produce a unique taste with a unique sweetness or a unique salty taste, so that it can be easily used for various foods.

Also, as a food additive that can be used in the production of food, it is possible to increase sweetness and richness.

1 is a flowchart of a method of manufacturing a food additive according to an embodiment of the present invention.
Figure 2 is a flow diagram of a primary agitation process according to one embodiment of the present invention.

Hereinafter, embodiments of the present invention will be described in detail so that those skilled in the art can easily carry out the present invention. The present invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein.

[Preparation Example: Preparation of Food Additive]

1. Preparation of seaweed extract (E1)

The seaweed was washed 4 to 5 times with purified water to remove salts and impurities. The washed seaweed was dried for one day in a shady place. The dried seaweeds were ground using a pulverizer.

Twenty times the volume of distilled water was added to the crushed seaweed samples and the samples were extracted at 95 ° C for 1 hour. Then, the extract was filtered with 3M paper and lyophilized. The dried extract powder was dissolved in distilled water at 100 mg / ml and filtered through a 0.2-μm syringe filter to prepare a seaweed extract.

2. Preparation of algae extract

(E2) and extracts (E3) were prepared by the same method as in the preparation of seaweed extracts.

3. Preparation of fermented seaweed extract (E4)

To prepare the fermented wakame extract, roasted barley was prepared by roasting the barley at 40 to 60 DEG C for 30 minutes. Then, fried barley was added to distilled water five times as much as the weight of fried barley and stored for about 1 day. Then, the fried barley was removed and only water was used.

5 parts by weight of saccharide and 2 parts by weight of Lactobacillus salivarius were mixed with 100 parts of fried barley floating material and 10 parts by weight of the seaweed ground product was immersed. After air was blocked at 37 캜, And fermented to prepare a fermented product. Then, the fermented seaweed extract (E4) was prepared using the same method as in the preparation of seaweed extract.

4. Preparation of fermented algae extract

(E5) and fermented seed extract (E6) were prepared in the same manner as in the preparation of the fermented seaweed extract.

5. Manufacture of salt substitute food additives

The seaweed extract was prepared by mixing the sea mustard extract, the top extract and the mint extract, and then the salt was dissolved in the mixed extract to prepare a mixture. Thereafter, the primary agitation process was carried out, and the aging process was carried out by storing at 3 DEG C for 24 hours. Thereafter, a secondary agitation process was carried out at 50 캜 for 10 hours and lyophilized to prepare a salt substitute food additive.

The specific contents of constituents for preparing food additives are shown in Table 1 below.

FA1 FA2 FA3 FA4 FA5 FA6 FA7 FA8 FA9 FA10 FA11 E1 100 100 100 100 100 100 - - - - - E2 - 30 50 70 100 120 - - - - - E3 - 30 50 70 100 120 - - - - - E4 - - - - - - 100 100 100 100 100 E5 - - - - - - 30 50 70 100 120 E6 - - - - - - 30 50 70 100 120 SALT 10 10 10 10 10 10 10 10 10 10 10

(Unit weight parts) Specific conditions of the primary stirring step are shown in Table 2 below. FA1 to FA11 proceeded in the same manner as the stirring step under the condition of MX1 in Table 2 below. In order to compare the food additives according to the difference in the stirring process, the experiment was carried out by varying the stirring process. The content of the constituents was the same as that of FA9, and the specific stirring conditions are shown in Table 2 below.

Stirring condition MX1 The mixture was stirred at 70 DEG C at a speed of 30 rpm for 30 minutes and stored at 30 DEG C for 2 hours. Thereafter, the mixture was stirred at 50 DEG C at a speed of 60 rpm for 50 minutes and stored at 30 DEG C for 1 hour. MX2 Stirred at 80 DEG C at 50 rpm for 30 minutes and stored at 30 DEG C for 2 hours. Thereafter, the mixture was stirred at 60 DEG C at 70 rpm for 50 minutes and stored at 30 DEG C for 1 hour. MX3 And the mixture was stirred at 70 DEG C at 30 rpm for 80 minutes. MX4 And the mixture was stirred at 50 DEG C and 60 rpm for 80 minutes. MX5 And stirred at 80 DEG C at 50 rpm for 80 minutes. MX6 And stirred at a rate of 70 rpm at 60 DEG C for 80 minutes.

6. Preparation of Sweeteners

The sweeteners were prepared by mixing the above food additives with sugar. The content of the sweetener is shown in Table 3 below.

FB1 FB2 FB3 FB4 FB5 SUGAR 100 100 100 100 100 FA9 20 30 40 50 60

(Unit weight parts) [Experimental Example 1: Component and taste evaluation of food additives]

Experiments were conducted to compare taste and palatability of the food additive of the present invention and commercially available tablet salt to 10 adult males and females. The degree of preference is requested from 1 to 10, and the higher the score, the higher the degree of preference. The salty taste of the food additive of the present invention was requested to have a degree of salty taste as compared with the commercially available purified salt.

The results are shown in Table 4 below.

First taste Back taste Likelihood Na purity Purified salt bitter Bitter bitter 3 95% or more FA1 Bad taste Salty taste One 62% FA2 Salty and salty taste Salty taste 2 52% FA3 Salty and salty taste Salty taste 3 50% FA4 Salty and salty taste Salty taste 4 53% FA5 Salty and salty taste Salty taste 3 55% FA6 Salty and salty taste Salty and salty taste 2 57% FA7 Salty taste Mild salty taste 4 46% FA8 Mild salty taste A little sweetness 6 48% FA9 Mild salty taste Sweetness 8 45% FA10 Salty taste Sweetness 7 46% FA11 Bitter taste Mild salty taste 5 30% MX2 Mild salty taste Sweetness 8 45% MX3 Bitter taste Salty taste 3 44% MX4 bitter Salty taste One 45% MX5 bitter Salty taste 2 45% MX6 Bitter taste Salty taste 2 44%

As shown in Table 4 above, the food additive of the present invention can provide a food additive which can reduce sodium content and exhibit a salty taste, compared to a tablet salt. More specifically, when the seaweed extract is directly used, there is a problem that the degree of preference is lowered due to the bad taste. However, when the fermented extract is used as in the present invention, the seaweed peculiar to the seaweed is removed and a food additive having high taste can be provided.

In addition, the difference in taste of food additive occurred due to the aging process and stirring speed in the stirring process, and it was confirmed that there was a difference in preference degree.

In addition, in evaluating the degree of salty taste with the separately requested purified salt, all 10 persons evaluated that the food additive of the present invention did not cause a large difference in salty taste as compared with the purified salt.

These food additives can be used to salty food as a substitute for salt.

[Experimental Example 2: Evaluation of ingredients and taste of food additives]

Experiments were conducted to compare the taste and preference of the food additive of the present invention and commercially available white sugar to ten adult males and females. The degree of preference is requested from 1 to 10, and the higher the score, the higher the degree of preference. The sweet taste of the food additive of the present invention was requested to have a degree of sweet taste compared to the commercially available white sugar.

The results are shown in Table 5 below.

First taste Back taste Likelihood White sugar Sweet taste Sweet taste 5 FB1 Sweet taste Sweet taste 5 FB2 Mild sweetness Sweet and savory 7 FB3 Sweet taste Sweet and tasty 8 FB4 Sweet taste A little salty taste 6 FB5 Salty taste Salty taste 2

As shown in Table 5, in the case of FB1 to FB5 for use as a sweetener, FB1 did not feel a big difference from white sugar, and FB5 was evaluated to have a strong salty taste.

On the other hand, in the case of FB2 to FB4, sweetness was felt, mild sweetness was felt, and it was possible to use it as a sweetener. .

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, Of the right.

Claims (10)

1) washing the seaweed to remove salt in the seaweed;
2) drying and pulverizing the washed seaweed to prepare a seaweed pulverized product;
3) preparing the seaweed extract by using the above-mentioned seaweed pulverized material as an extraction solvent;
4) preparing a mixture by dissolving a purified salt in the seaweed extract;
5) primary stirring the mixture of step 4);
6) after the stirring step, storing at 1 to 5 ° C for 22 to 24 hours; And
7) After the storage step of step 6), stirring at 50 to 60 DEG C for 10 to 15 hours
A method for manufacturing a food additive including seaweed. The method according to claim 1,
The seaweed extract is a water-soluble starch hydrothermal extract
A method for manufacturing a food additive including seaweed. The method according to claim 1,
The 5)
5-1) stirring at 70 to 80 DEG C at a speed of 30 to 50 rpm for 30 to 60 minutes;
5-2) after the stirring step, storing at 70 to 80 ° C for 1 to 3 hours;
5-3) after the storage step, stirring at a temperature of 50 to 60 DEG C at a rate of 60 to 70 rpm for 40 to 60 minutes; And
5-4) After the stirring step, storing at 50 to 60 ° C for 1 to 2 hours
A method for manufacturing a food additive including seaweed. The method according to claim 1,
The wakame extract of step 4) is further mixed with a red algae extract selected from the group consisting of garlic extract, seaweed extract, rhododendron extract, mungbean extract and mixtures thereof
A method for manufacturing a food additive including seaweed. The method according to claim 1,
In step 4), the seaweed extract may be further mixed with a green algae extract selected from the group consisting of mash extract, parasitic extract, auditory extract and mixtures thereof
A method for manufacturing a food additive including seaweed. The method according to claim 1,
The seaweed extract is a fermented seaweed extract
A method for manufacturing a food additive including seaweed. A process for producing a compound according to any one of claims 1 to 6
Food additives. delete delete delete

Images