KR19980072414A - Seasonings, sauces, vinegars, ketchup, mayonnaise with chitin, chitosan or derivatives thereof - Google Patents

Abstract

The present invention relates to a variety of seasonings, sauces, vinegar, ketchup and mayonnaise containing chitin, chitosan or derivatives thereof. The trend is increasing proportionally.

The reason why meat or animal fat is not good for the human body is already known. It can cause high blood pressure due to the increase of blood cholesterol caused by excessive meat and animal fat intake, and it can cause all diseases by acidifying blood and cause various cancers. Causal links between meat and high-fat fast food consumption and colorectal cancer, obesity and diabetes have already been demonstrated.

In addition, E. coli, which causes bacterial food poisoning, which is fatally harmful to the human body, is also more likely to occur during the cutting process of meat or storage after cooking.

Therefore, the above problems can be improved by containing chitin, chitosan, or derivatives thereof in various seasonings, sauces, vinegar, ketchup, and mayonnaise.

Therefore, the conventional foods have been selected based on the concept of taste and nutrition, but the quality of the selection is changed as a functional food due to the improvement of living standard, and thus the spice, sauce, vinegar, ketchup and mayonnaise By containing chitin, chitosan, or derivatives thereof in its components, it prevents the reproduction of various E. coli or harmful bacteria, enabling more hygienic storage, preventing high blood pressure, arteriosclerosis, obesity, diabetes, etc. The purpose of the present invention is to improve the health of the body by strengthening functions such as anti-aging, smoothing metabolic function, prevention and recovery of various vaginal diseases.

Description

Seasonings, sauces, vinegars, ketchup, mayonnaise with chitin, chitosan or derivatives thereof

The present invention relates to seasonings, sauces, vinegars, ketchup, mayonnaise containing chitin, chitosan or derivatives thereof, and more particularly, chitin, chitosan, chitooligosaccharides and chitin calcium or chitin, derivatives of chitosan, and the like. Seasonings or sauces and sauces used in various bulgogi, ribs, steaks, pork cutlet, beef cutlet, fish, chicken, various fast foods, pizza, spaghetti, tteokbokki, and various dishes It is related to seasonings, broths, sauces and vinegar, ketchup, and mayonnaise.

In recent years, as the income increases, the dietary culture changes from vegetarian to carnivorous, and the contents of meals are high protein, high fat, and high calorie, various diseases of adult diseases are also increasing in proportion.

The reason why meat or animal fat is not good for the human body is already known. For example, it can cause high blood pressure due to the increase of blood cholesterol caused by excessive animal fat intake, and it can cause all diseases by acidifying the blood and cause various cancers. It is a trigger.

Increasing cholesterol levels are also a major cause of atherosclerosis, where cholesterol and other fatty substances circulating in the blood accumulate in the walls of blood vessels, causing blood vessels to thicken and harden and damage blood vessels. Because the blood vessels are narrowed and the heart needs to be pumped harder, blood pressure rises to cause high blood pressure or blockage, which inhibits the smooth flow of blood, causing heart attacks, cerebral hemorrhage, stroke, heart failure, and myocardial infarction.

Cholesterol is insoluble in the blood, so to move along the blood, it must adhere to a specific protein complex called a fatty protein, where low density lipoprotein (LDL), which is harmful to the human body, carries cholesterol from the liver to the tissues and cells where cholesterol is synthesized. It is used here in cells separated from lipoproteins.

High-density lipoprotein (HDL), which is beneficial to the human body, also transports excess cholesterol that is not consumed by cells from the tissue back to the liver, and the transported cholesterol is broken down by the liver and secreted into bile acids. While cholesterol causes various diseases such as atherosclerosis and hypertension, HDL delays or reduces atherosclerosis.

In addition, the causal relationship between consumption of meat and high-fat fast food and colon cancer, diabetes, and obesity has already been clearly demonstrated, and various harmful E. coli bacteria, which cause fatal harmful bacterial food poisoning, also include meat processing and meat cutting processes. It is likely to occur during the cooking and storage of various foods.

Therefore, if it is a given fact that the intake of various kinds of meats causing the above-mentioned diseases is inevitable, various kinds of meats which have been used to improve the taste of various kinds of meats, remove odors, and soften the degree of toughness Containing chitin, chitosan or derivatives thereof in ketchup, mayonnaise and vinegar used in seasonings and sauces, fast foods and various dishes can improve the above disadvantages.

In other words, foods have been selected based on the concept of taste and nutrition, but they are foods that have enhanced functions such as strengthening immunity, preventing aging, smoothing metabolic functions, and preventing and recovering from various diseases. In response to the trend of changing the quality of selection, chitin, chitosan or derivatives thereof are contained in the above-mentioned ingredients of spices, sauces, vinegar, ketchup and mayonnaise to cope with various kinds of adult diseases described above. The purpose of the present invention is to enhance the function to improve the healthier constitution.

As already known, chitin and chitosan are obtained from chemical pretreatment from shrimp, crab shell or cuttlefish bone, and are widely used in various fertilizers and feeds, cosmetics, antibacterial deodorants, medical fields, and food fields.

In other words, chitin is a substance contained in exoskeleton such as shrimp and crab, cuttlefish bone, and cell walls of plants such as fungi and seaweed, and is known to exist next to cellulose in nature. Immersed in hydrochloric acid to dissolve calcium carbonate, boil with alkali to remove protein and extract. Chitosan is synthesized by deacetylation by treating chitin with aqueous sodium hydroxide solution. Chitooligosaccharides, derivatives thereof, are acetylglucosamine or As a monosaccharide of diacetylglucosamine, a single polymer having a degree of polymerization of two to ten sugars is produced by acid hydrolysis or enzymatic digestion of chitin and chitosan.

Chitin and chitosan have the effect of promoting digestion by proliferating Bifidobacteria and Lactobacillus, which are very beneficial to the human body, and also have strong antibacterial effects against Escherichia coli, improving immunity, detoxification, blood purification, etc. I have it.

In addition, chitin and chitosan are not only deodorant, hygroscopic and moisturizing, antibacterial, bactericidal, preventive drying, insecticidal, biocompatible and non-toxic freshness, but also lowers harmful cholesterol levels and increases beneficial cholesterol. It has the function of adjusting, improving immune function, anti-cancer effect, regulating biorhythm, smoothing metabolism of body, and harmless to human body, so chitin and chitosan are seasoned with meat, ribs, vinegar It is rarely used as a component of ketchup and mayonnaise and has a very good suitability.

Therefore, chitin, chitosan, chitooligosaccharides and chitin calcium or chitin and derivatives of chitosan are the main constituents of various seasonings, sauces, broths, vinegars, ketchups and mayonnaise. Preparation method of the chitin, chitosan, chitooligosaccharides and chitin calcium or chitin, chitosan derivatives and the like, in addition to the conventional components of the composition at a certain ratio, and mixed with spices, sauce, broth, vinegar, ketchup, mayonnaise Completed.

Therefore, meat, fish, fast food, various cooking seasonings and sauces, broth, vinegar, ketchup, and mayonnaise containing chitin, chitosan, chitooligosaccharide and chitin calcium or derivatives thereof, By the sterilization and antibacterial action of various harmful Escherichia coli and bacteria, it prevents the aeration of meat and various foods and reproduction of Escherichia coli, and enables the hygienic preservation of various foods for a long time, and also prevents cancer cell metastasis into blood vessels. Its anti-cancer effect and immune-promoting function enhances resistance to various diseases and energizes the body, absorbs and releases harmful cholesterol (LDL) in the body, and increases beneficial cholesterol (HDL). Atherosclerosis, high by preventing normalization of blood cholesterol in blood vessel It prevents various adult diseases such as blood pressure, stroke and obesity, diabetes, cirrhosis of the liver, promotes peripheral nerve circulation, changes acidic constitution, and prevents aging.

Hereinafter, examples will be described to more specifically understand the present invention. However, the following examples are not intended to limit the gist of the present invention, and chitin, chitosan, chitooligosaccharide and chitin calcium or chitin and chitosan derivatives, which are the main constituents of the present invention, may be selected from one type or two or more. It is to be noted that various materials and methods of manufacture may be optionally added or adjusted.

Example 1

White sugar 5-10wt%, starch syrup 5-10wt%, starch 2-5wt%, onion 15-20wt% leek 5-10%, garlic 3-6wt%, kochujang 3-6wt%, brewed soy sauce 10-15wt%, red pepper powder 3 -5wt%, alcohol 0.5-1wt%, ginger 3-5wt%, refined salt 3-7wt%, pepper 1-2wt%, purified water 10-15wt%, sesame oil 1-2wt%, corn oil 5-8wt% Add at least one kind of chitin 2-3wt%, chitosan 8-10wt%, chitooligosaccharide 5-10wt%, and chitin calcium 3-5wt% to the sterilized marinade to complete the meat seasoning .

Example 2

Chitin 3 in sterilized sauce with 3-6wt% of vinegar, 20-30wt% of tomato paste, 5-8wt% of refined salt, 5-10wt% of apple puree, 15-20wt% of golden syrup, 15-20wt% of purified water, etc. One or more of -5wt%, 10-12wt% chitosan, 5-10wt% chitooligosaccharide and 3-5wt% chitin calcium are optionally added and mixed to complete the sauce.

Example 3

Brewed vinegar 5-7wt%, white sugar 10-12wt%, apple puree 8-15wt%, tomato paste 30-40wt%, starch syrup 5-10wt% added chitosan 10-15wt% and mixed to complete the pork cutlet sauce do.

Example 4

Tomato paste 40-50wt%, malt syrup 5-10wt%, refined salt 5-8wt%, brewed vinegar 5-6wt%, chitosan 10-15wt%, chitooligosaccharide 5-10wt%, chitin calcium 5-6wt% Add and mix to complete the chitosan ketchup.

Example 5

Brewed vinegar 12-15wt%, egg yolk 15-20wt%, corn oil 30-40wt% in a stirrer heated to about 25-40 ℃ and then sufficiently emulsified, refined salt 7-8wt%, pepper 3-5wt%, mustard Chitosan mayonnaise is prepared by selectively adding 3-5wt%, 5-10wt% of white sugar, 5-8wt% of chitin, 8-15wt% of chitosan, 5-10wt% of chitooligosaccharide and 3-5wt% of chitin calcium.

Example 6

Beef Meat Extract 30-40wt%, Bone Extract 25-30wt%, Dextrin 2-3wt%, Vegetable Protein 10-20wt%, Chitooligosaccharide 5-8wt%, Chitin 3-5wt%, Chitosan 8-10wt%, Chitin Calcium 3 Selectively add -5 wt% to mix to complete the chitosan broth (= sauce).

Example 7

Beef meat 5-7wt%, refined salt 6-8wt%, sugar 5-7wt%, garlic 8-10wt%, leek 7-8wt%, onion 10-15wt%, powder soy sauce 10-12wt%, pepper 3-5wt%, Add 2-3 wt% of sodium L-glutamate, and optionally add 2-3 wt% of chitin, 3-5 wt% of chitosan, 6-8 wt% of chitooligosaccharide, and 5-6 wt% of chitin calcium to complete the seasoning.

Example 8

Chitin, chitosan, chito in the production process of various types of vinegar, as well as vinegar made from various synthetic vinegar, grain or fruit, distilled vinegar, vinegar made from various spirits or sugars, and powdered vinegar, dressing vinegar, sushi vinegar Oligosaccharides and chitin calcium are optionally mixed in one or two or more suitable amounts to complete the vinegar.

Claims (3)

Various kinds of seasonings or sauces, sauces, vinegar, ketchup, etc. used in various kinds of bulgogi, ribs, steak, pork cutlet, beef cutlet, fish, chicken, various meat, pizza, fast food, tteokbokki, stewed foods, stew, noodles, etc. Seasonings, sauces, vinegar, ketchup and mayonnaise of mayonnaise, characterized in that chitin, chitosan or derivatives thereof are contained in the constituents of the seasonings, sauces, vinegar, ketchup and mayonnaise. The spice, sauce, vinegar, ketchup and mayonnaise of claim 1, wherein the constituents of the spice, sauce, vinegar, ketchup and mayonnaise contain 0.1-40 wt% of chitin, chitosan or derivatives thereof. The spice, sauce, vinegar, ketchup and mayonnaise of claim 2, wherein the constituents of the spice, sauce, vinegar, ketchup and mayonnaise contain 0.2-20 wt% of chitin, chitosan or derivatives thereof.