KR20060068571A - Composition for seasonings with liquid salts and process method thereof - Google Patents

Abstract

The present invention relates to a process for preparing liquid salt for seasoning, and more particularly, a method for preparing a seasoning water salt composition and seasoning water salt containing potassium chloride and amino acids, organic acids or sugars, which are beneficial to the human body as a lower salt component and an alternative salt component. It is about.

The water salt composition of the present invention has 50 to 80% (w / w) of NaCl as a salty component, 10 to 20% (w / w) of KCl and 4.5 to 25% (w / w) of amino acids as an additive and 4.5 to 20 as an organic acid. % (W / w) and saccharides 1.0 to 3% (w / w).

The preparation method of seasoning water salt of the present invention is 50 to 80% (w / w) of NaCl, 10 to 20% (w / w) of KCl and 4.5 to 25% of amino acid (w / w) as an additive and 4.5 to 20 with organic acid. The water salt composition consisting of% (w / w) and sugars of 1.0 to 3% (w / w) is added with purified water so as to have a concentration of 20 to 30% (w / v), and then heated at 60 to 80 ° C. to prepare a seasoning solution. Process to prepare the activated carbon, 0.05-0.1% (w / v) of activated carbon, and then stirring the seasoning solution, and heating and sterilizing the filtered seasoning solution at a temperature of 85-90 ° C. After that, it is composed of a method of packaging with a liquid packaging machine.

The present invention provides a water salt in the form of a liquid seasoning containing low salt (NaCl) and an alternative salty ingredient beneficial to the human body, thereby preventing health hazards caused by excessive input of powdered salt into food, Not only is it easy to match foods, but the amount of sodium chloride in the same salinity is reduced, and sodium ions (Na ⁺ ) ingested by potassium ions (K ⁺ ) are also released in vitro, which is good for health.

Description

Composition for seasonings with Liquid Salts and Process method Thereof}

The present invention relates to a method for preparing seasoning water salt, and more particularly, to a seasoning water salt composition containing potassium chloride, amino acids, organic acids, and sugars which are beneficial to the human body as a lower salt component and an alternative salt component, and a method for manufacturing the same.

In the present invention, water salt means liquid salt.

Salt as a main component consisting of NaCl, sodium chloride of 61% and 39% ^{and, Mg ++, Ca +, K} +, B +, Sr + , such as the cations and Cl ^-, etc., SO ₄ ^{-2 -,} Br It is a material in which various trace components combined are mixed and represent a salty taste.

Salt is an essential ingredient that can not be missed because it gives salty taste to food. Salt has various physicochemical properties, and among them, the compound occupies a very important position in the cooking or food processing process because of the osmotic action.

Salt also plays a very important role in the body, which is essential for the maintenance of life as it regulates moisture in the body, aids in digestion and balances acid-alkali in the blood. In particular, sodium regulates blood flow, blood pressure and nerves. It is necessary for the muscles of the kidneys to contract to facilitate stimulus delivery.

Excessive intake of salt causes a number of adverse health effects. Among them, hypertension, heart disease, and kidney disease are one of the causes of the overdose of salt, especially Na, has been the target of avoidance. Therefore, efforts to impart salty taste to foods are being raced constantly while restraining the Na component to the maximum. Representative among them is the fact that Na ⁺ is discharged to the outside through urine when K ⁺ component is present in 1: 1 ratio with Na ⁺ component in vivo. The preparation of Low Sodium salt is already known in the art. However, KCl has a bitter bitter taste, so salt mixed with KCl is less palatable and many researchers are working on developing a technique for masking the bitter taste of KCl.

On the other hand, natural salts and rock salts, which are not refined and mixed with trace amounts of other ingredients, are already present and deliquescent, and are inconvenient to be used as edible or processing salts. Purely prepared salt contains more than 99% of NaCl, the taste is pure and clean, widely used for a variety of purposes, but palatability is inferior.

Various processed salts are made and used to improve palatability and health function, among which various preparation methods such as bamboo salt, roasted salt, pine salt, seaweed salt, and vegetable salt have been proposed and put to practical use. In addition, in order to use salt for seasoning, a method of preparing for seasoning by dissolving in water, filtering, and mixing fish sauce has been proposed.

The prior art related to the present invention is a method of producing a solid kimchi prepared by dipping cabbage in liquid seasoning liquid and liquid seasoning liquid of Korean Patent Publication No. 1995-0026386, radish juice, capsicum oleoresin, gum arabic, water, paju, It relates to a liquid kimchi seasoning liquid mixed with buttercup juice, garlic oil, ginger oleoresin, shrimp extract, oyster juice, sugar, sorbitol, and the technical configuration is different from the present invention. On the other hand, on the Internet (http://blog.naver.com/salt story 2004/08/27), there are special salts (e.g. basophils, yeast salts, salts, flames, wood salts, gold salts, earth salts, powder salts, flames, mugwort fragrance, water salt making, Washing salt, iodine salt, paradise salt, by-product salt) are introduced, but the technical configuration is different from the present invention.

An object of the present invention is to prevent the health hazards caused by ingestion of salt or ingestion of excess salt when the salt is used to consume traditional broth foods such as soup and soybean soup, due to their low solubility. The purpose is to provide seasoning water salt made easy to add to food.

Still another object of the present invention is to provide a healthy salt that is beneficial to patients with hypertension or kidney disease with low NaCl content while having the same salty taste.

The present invention comprises a process for producing a seasoning water salt composition and a process for producing a seasoning water salt using the composition.

Composition manufacturing process

The water salt composition of the present invention contains 50 to 80% (w / w) of NaCl and 10 to 20% (w / w) of KCl as a salty component, and 4.5 to 25% of an amino acid as an additive to improve the functionality of water salt. (w / w), 4.5-20% (w / w) of organic acids, 1.0-3% (w / w) of sugars.

In the water salt composition of the present invention, any amino acid, organic acid, saccharide can be used as a food additive, it is not particularly limited.

As an example of such an amino acid in the present invention, any one or more selected from lysine, sodium glutamate, more preferably L-lysine, sodium L-glutamate, and MSG may be used.

As an example of such an organic acid in the present invention, any one or a mixture of two or more selected from malic acid, citric acid and sodium citrate may be used.

As an example of such a saccharide in the present invention, any one or a mixture of two or more selected from sugar, liquid fructose, fructose and glucose may be used.

In the present invention, various salts and additives of various contents and contents are applied, and in order to obtain seasoning water salts suitable for the purpose of the present invention, it is preferable to use the salt components and additives of the aforementioned components and numerical ranges.

<Seasoning water salt manufacturing process>

Seasoning water salt can be prepared seasoning water salt by the following method.

A process of preparing a seasoning solution by adding purified water to a concentration of 10-30% (w / v) and then dissolving it by heating at 60 to 80 ° C.

After adding 0.05-0.1% (w / v) of activated carbon to the above-mentioned seasoning solution, stirring, and then seasoning solution is filtered,

The filtered filtered seasoning solution is heat sterilized at a temperature of 85 to 90 ° C. and then packaged with a liquid packaging machine.

Hereinafter, the present invention will be described in more detail with reference to the following examples. However, these are only examples of the present invention, and the scope of the present invention is not limited thereto.

<Example 1>

The seasoning water salt composition of the present invention is NaCl 80% (w / w), KCl 10% (w / w), lysine 4.5% (w / w), malic acid 4.5% (w / w), sugar 1.0% (w / w) was added to the composition consisting of 30% (w / v) of purified water and then heated to 80 ℃ to dissolve to prepare a seasoning solution.

0.1% (w / v) of activated charcoal was added to the above-mentioned seasoning solution, and the seasoning solution was filtered.

The filtered seasoned solution was heated and sterilized at a temperature of 90 ° C., and then packaged with a liquid packaging machine to obtain seasoning water salt.

<Example 2>

In the same manner as in Example 1, NaCl 67% (w / w), KCl 17% (w / w), Lysine 10% (w / w), Malic acid 5% (w / w), Sugar 1.0% (w / w To the composition consisting of) purified water was added to a concentration of 15% (w / v) and then heated to 70 ℃ to dissolve to prepare a seasoning solution.

After adding 0.05% (w / v) of activated carbon to the above-mentioned seasoning solution and stirring, the seasoning solution was filtered.

The filtered seasoned solution was heat sterilized at a temperature of 85 ° C., and then packaged with a liquid packaging machine to obtain seasoning water salt.

<Example 3>

In the same manner as in Example 1, NaCl 50% (w / w), KCl 20% (w / w), lysine 23.5% (w / w), malic acid 4.5% (w / w), sugar 2.0% (w / w ), Purified water was added to a composition having a concentration of 20% (w / v), and then heated and dissolved at 60 ° C. to prepare a seasoning solution.

0.05% (w / v) of activated carbon was added to the above-mentioned seasoning solution, followed by stirring, followed by filtration of the seasoning solution.

The filtered seasoned solution was heat sterilized at a temperature of 85 ° C., and then packaged with a liquid packaging machine to obtain seasoning water salt.

<Example 4>

In the same manner as in Example 1, NaCl 70% (w / w), KCl 10% (w / w), MSG 4.5% (w / w), sodium citrate 6.5% (w / w), malic acid 8% (w / w), purified water was added to the composition consisting of sugar 1% (w / w) to a concentration of 30% (w / v), and then heated and dissolved at 80 ° C to prepare a seasoning solution.

After adding 0.05% (w / v) of activated carbon to the above-mentioned seasoning solution and stirring, the seasoning solution was filtered.

The filtered seasoned solution was heated and sterilized at a temperature of 90 ° C., and then packaged with a liquid packaging machine to obtain seasoning water salt.

Example 5

In the same manner as in Example 1, NaCl 60% (w / w), KCl 15% (w / w), MSG 7.0% (w / w), sodium citrate 8% (w / w), malic acid 8% (w / w), purified water was added to a composition consisting of 2% (w / w) sugar to a concentration of 15% (w / v), and then heated and dissolved at 70 ° C to prepare a seasoning solution.

After adding 0.05% (w / v) of activated carbon to the above-mentioned seasoning solution and stirring, the seasoning solution was filtered.

The filtered seasoned solution was heat sterilized at a temperature of 85 ° C., and then packaged with a liquid packaging machine to obtain seasoning water salt.

<Example 6>

In the same manner as in Example 1, NaCl 50% (w / w), KCl 20% (w / w), MSG 13% (w / w), sodium citrate 7% (w / w), malic acid 7% (w / w), purified water was added to the composition consisting of 3% (w / w) of sugar to a concentration of 20% (w / v), and then heated to dissolve at 60 ℃ to prepare a seasoning solution.

After adding 0.05% (w / v) of activated carbon to the above-mentioned seasoning solution and stirring, the seasoning solution was filtered.

The filtered seasoned solution was heat sterilized at a temperature of 85 ° C., and then packaged with a liquid packaging machine to obtain seasoning water salt.

<Test Example>

Sensory tests such as salty taste, overall taste, and palatability were performed by well-trained sensory inspectors (5 males and females) on seasoned water salts obtained by using salt water 20% (w / v) as a control. And the results are compared as shown in Table 1, Table 2.

The sensory test was performed on a 5-point scale, and the higher the value, the better.

Table 1. Sensory test comparison

division Control Example 1 Example 2 Example 3 Salty 3.5 3.5 3.2 3.1 Overall taste 2.0 3.3 3.2 3.2 Symbol 1.9 3.4 3.1 3.1

Table 2. Sensory Test Comparison

division Control Example 4 Example 5 Example 6 Salty 3.5 3.6 3.3 3.1 Overall taste 2.0 3.5 3.4 3.2 Symbol 1.9 3.7 3.5 3.3

The present invention is difficult to control the salinity due to the solubility of the salt used in the cooking of food or cooking of soups (steamed, steamed water) to prevent excessive input of waste, and to prevent excessive salt intake. In addition, the addition of salty ingredients used as raw materials reduces the NaCl content even in the same salty taste and Na ⁺ components ingested by K ⁺ is also discharged in vitro, thereby reducing the health risks associated with excessive intake of Na ⁺ .

Claims (7)

In seasoning water salt, Seasoning water salt composition comprising sodium chloride, potassium chloride as a salt component and amino acids, organic acids, sugars as additives. The seasoning water salt composition according to claim 1, wherein the salt component comprises NaCl 50 to 80% (w / w) and KCl 10 to 20% (w / w). The seasoning water salt composition according to claim 1, wherein the amino acid comprises 4.5-25% (w / w) of at least one selected from L-lysine and sodium L-glutamate. The seasoning water salt composition according to claim 1, wherein the organic acid comprises 4.5-20% (w / w) of at least one selected from malic acid, citric acid, and sodium citrate. The water salt composition for seasoning according to claim 1, wherein the sugar comprises 1.0 to 3% (w / w) of at least one selected from sugar, liquid fructose, fructose and glucose. A step of preparing a seasoning solution by heating the seasoning water salt composition of any one of claims 1 to 5 at a temperature of 60 ~ 80 ℃ dissolved in purified water; Adding 0.05 to 0.1% (w / v) of activated carbon to the above-mentioned seasoning solution and stirring the mixture, and filtering the seasoning solution, A method for producing seasoning water salt, wherein the filtered seasoned solution is heat sterilized at a temperature of 85 to 90 ° C. and then packaged with a liquid packaging machine. The method for producing seasoning water salt according to claim 6, wherein the concentration of the water salt composition for seasoning is 10 to 30% (w / v).