KR20070106056A - Natural plant spice for nacl substitute and prevention of oxidation - Google Patents

Abstract

A method of producing a plant spice for salt substitute and rancidity prevention by drying and grinding natural plants having antihypertensive effect is provided to obtain the natural spice having an effect of preventing fat rancidity in food and being used as a salt substitute during cooking. Celery, onion, lemon skin, carrot, green onion and sesame leaf are ground to 200 to 400meshes. Immature orange peel, garlic, mustard(Brassica juncea), Wasabia koreana, pine needle, shiitake, yam(dioscorea batatas), fermented soybean powder and red pepper powder are ground to 400 to 600meshes. Glasswort(Salicornia herbacea), ginger, kelp and black pepper are ground to 600meshed. Prior to grinding, the raw material is dried by vacuum-drying, freeze-drying or natural-drying.

Description

Natural plant spice for salt replacement and prevention of rancidity {Natural plant spice for NaCl substitute and prevention of oxidation}

Figure 1 Spider web showing the results of sensory evaluation of natural plant powder

The present invention relates to the manufacture of natural plant flavors for salt replacement and rancidity prevention, and in detail, to a method for producing natural plant flavors that can reduce rancidity while having a similar or higher preference when salt is added when cooking food. .

Salty in food is a very important feature that allows the food itself to show its usefulness. Salt (NaCl) is most commonly used as a salty ingredient. Sodium (Na, sodium) in the salt content of the body regulates the amount of fluid and blood in our body to maintain the proper water balance of the body, and by controlling the blood pressure and nerve excitation, important physiological such as muscle contraction and nutrient transfer Perform the function. For this physiological action, the amount of sodium that adults need per day is about 500 mg. However, too much sodium can cause swelling and increased blood pressure, and can cause fatal harm to infants with immature kidneys. In consideration of this, the intake of sodium is set as the recommended reduction target. In addition, chronic overdose of sodium increases the likelihood of developing various adult diseases and hypertension. In particular, 25% of adults show high blood pressure in Korea.

Therefore, potassium chloride (KCl) is used to reduce the content of sodium while reducing the salty taste. This increases the amount, which decreases palatability due to bitter taste. In addition, since the umami component can reduce the salt usage by increasing the taste balance and awareness of foods, it is reported that the monosodium glutamate (MSG) having a Jimmy, and the hydrolyzed vegetable protein (HVP) are used. There is also. However, MSG already contains sodium, and HVP contains a carcinogen called 3-mono-1,2-diol (3MCPD), which is produced during acid hydrolysis. Consumers also prefer products with the term "natural", so they need to invent materials that can replace salty tastes with natural materials.

In order to solve the necessity as described above, the present invention collects plants known to be effective for hypertension while being frequently used as food materials, these plants are dried by vacuum drying, freeze drying and sun drying methods, and then Depending on the size of the particles to crush the 100 ~ 700mesh level, after combining the sample with the adjusted particle size when added to the food has a similar or higher preference than when salt is added and can delay or prevent the rancidity of the food The purpose is to produce a natural plant flavor.

In order to achieve the above object, the present invention is kelp, seaweed, garlic, onion, shiitake mushroom, red pepper powder, hemp, lemon peel, pine needles, pepper, sesame leaf, ginger, celery, leek, cheonggukjang powder, mustard, horseradish, Natural plants such as dermis and carrots are dried by vacuum drying, freeze drying, and sun drying methods according to the sample condition.Then, the particle size is crushed to 100 ~ 700mesh level according to the sample, and then the sample is adjusted to the food. When applied, the sensory evaluation will replace the salty taste of salt to increase the palatability and at the same time to produce salt substitutes and natural plant flavors to prevent rancidity of fat contained in food.

Hereinafter, the manufacturing method of the present invention will be described in detail for each process.

First process (drying process)

Seaweed, seaweed, garlic, onion, table mushroom, red pepper powder, hemp, lemon peel, pine needles, black pepper, sesame leaf, ginger, celery, leek, cheongukjang powder, mustard, wasabi, dermis, Natural plants such as carrots are dried by vacuum drying, freeze drying and sun drying according to the sample condition.

2nd process (grinding process)

The natural plant dried in the first step was powdered using a grinder to have a particle size of 100 to 700 mesh, depending on the type of sample, and six highly trained sensory evaluation agents according to the flavor profile description analysis method agreed with the preference. Adjust the size of the particles until

3rd process (Sensory evaluation)

The natural plant powder prepared in the second process was used to describe the type of taste using the description analysis during the sensory evaluation, the strength was evaluated using the standard product for the depicted terms, and the spicy, savory, and savory taste of the natural plant powder And the strength of the salty taste is used as a basic data in the manufacture of natural plant flavors.

4th process (Manufacture of natural plant flavorings)

Based on the sensory evaluation results of the 3rd process, 6 highly trained sensory evaluation agents prepare natural plant powder by mixing the natural plant powder in a proportion until the consistency of preference is reached according to the flavor profile description analysis method. do.

5th process (performance analysis of natural plant flavorings)

Spread the natural plant flavors prepared in step 4 evenly over mackerel, chicken and pork, and spread the mackerel, chicken and pork evenly with 1% salt to measure salt replacement effects and leave them in the refrigerator for 24 hours. Then bake in the oven at the same time.

Mackerel, chicken and pork, sprinkled with natural plant flavors prepared above, and mackerel, chicken and pork, sprinkled with 1% salt, were trained by 40 trained sensory personnel. Nine is a symbol tool scale method with 9 points, and the intensity of the salty taste is "too much" with 0 points, "too too" with 9 points, and the intensity of the spicy taste is "not too hot" with 0 points. Sensory evaluation was performed by using the intensity point scale method with 9 points for "Spicy", 9 points for "Ultra Strong", and 9 points for "Strong".

After the sensory evaluation according to the above method, for natural plant flavors with a similar or higher preference than when salt is added, the anti- rancidity effect of natural plant flavors is analyzed by measuring anti-oxidative effects using tribarbituric acid (TBA). .

Example 1

Process 1

Onion, lemon peel, leek, sesame leaf, garlic, hemp, pine needles and ginger were vacuum dried, celery and carrots were freeze dried, dermis, red pepper powder, seaweed, seaweed and shiitake mushrooms were dried. Mustard, wasabi and Cheonggukjang powder were used for commercial powder samples.

Process 2

Among the plants obtained in step 1, onion, lemon peel, leek, sesame leaf, celery, carrot, etc. are 200 ~ 400 mesh, dermis, garlic, mustard, horseradish, pine needles, shiitake mushroom, hemp, cheonggukjang powder, and red pepper powder 400 ~ 600 As a mesh, kelp, seaweed, ginger, and pepper were powdered to 600 mesh or less to adjust particle size.

Process 3

Sensory evaluation of the sample obtained in step 2 made natural plant powder having high strength against salty taste as a basic substance for producing natural plant flavors (see FIG. 1).

Process 4

On the basis of the sensory evaluation results of step 3, natural plant flavors were mixed at a rate of 30% kelp, seaweed 30%, garlic 10%, onion 15%, and shiitake mushroom 15%.

Process 5

Sprinkle the natural plant flavors prepared in step 4 evenly over 5% of mackerel, pork, and chicken. Leave it in the refrigerator for 24 hours and bake in the oven. Sensory evaluation of salt is 1% in mackerel, pork, and chicken. It was analyzed that it was slightly spicy and richer than roasted evenly, but less salty and less palatable.

Table 1. Sensory evaluation when natural plant flavors are applied to foods (Example 1)

Food Application Example Sensory term Roasted meat with 1% salt Roasted meat sprinkled with 5% natural plant spices (Example 1) Intensity average Evaluation term Intensity average Evaluation term  Mackerel Overall preference 5.8 Likes. 4.5 Neither good nor hate Salty 5.9 Knit in moderation 5.1 Slightly less salty Spicy 1.1 Not at all 4.5 Slightly hot Umami 5.5 is average 6.6 A little strong  Pork Overall preference 5.8 Likes. 4.2 Neither good nor hate Salty 5.8 Knit in moderation 4.9 Slightly less salty Spicy 0.9 Not at all 4.3 Slightly hot Umami 5.6 is average 6.7 A little strong  chicken Overall preference 5.9 Likes. 3.9 Neither good nor hate Salty 6.0 Knit in moderation 4.9 Slightly less salty Spicy 1.0 Not at all 4.3 Slightly hot Umami 5.7 is average 6.7 A little strong

Example 2

Process 1, process 2, and process 3 are the same as Example 1,

Process 4

Based on the sensory evaluation results of process 3, natural plant powder 10% kelp, seaweed 10%, garlic 10%, onion 10%, shiitake mushroom 10%, red pepper powder 10%, hemp 10%, lemon peel 10%, pine needle 10% , Pepper was mixed at a rate of 10% to prepare a natural plant flavor.

Process 5

Sprinkle the amount of natural plant powder prepared in step 4 to 5% of mackerel, pork, and chicken, and leave it in the refrigerator for 24 hours, then bake it in the oven and sensory evaluation shows that 1% of salt is added to mackerel, pork, and chicken. The overall preference is similar to that of roasted evenly, but it is slightly very salty and less salty.

Table 2. Sensory evaluation when natural plant flavors were applied to foods (Example 2)

 Food Application Example  Sensory term Roasted meat with 1% salt Roasted meat sprinkled with 5% natural plant spices (Example 2) Intensity average Evaluation term Intensity average Evaluation term Mackerel Overall preference 5.8 Likes. 5.5 Likes Salty 5.9 Knit in moderation 5.3 Slightly less salty Spicy 1.1 Not at all 7.0 Slightly hot Umami 5.5 is average 5.3 is average Pork Overall preference 5.8 Likes. 5.7 Likes Salty 5.8 Knit in moderation 5.0 Slightly less salty Spicy 0.9 Not at all 6.8 Slightly hot Umami 5.6 is average 5.4 is average chicken Overall preference 5.9 Likes. 5.9 Likes Salty 6.0 Knit in moderation 5.2 Slightly less salty Spicy 1.0 Not at all 6.9 Slightly hot Umami 5.7 is average 5.5 is average

Example 3

Process 1, process 2, and process 3 are the same as Example 1,

Process 4

Based on the sensory evaluation results of step 3, the dried plant powder was 17.5% kelp, 17.5% seaweed, 5% garlic, 5% onion, 5% shiitake mushroom, 5% red pepper powder, 5% hemp, 5% lemon peel, 5% pine needle. , Pepper 5%, sesame leaf 5%, ginger 5%, celery 5%, leek 5%, Cheonggukjang powder 5% ratio was prepared to prepare natural plant spices.

Process 5

Sprinkle the natural plant flavors prepared in step 4 to 5% of mackerel, pork, and chicken, and leave them in the refrigerator for 24 hours and bake them in the oven for sensory evaluation. As a result, 1% of salt is added to mackerel, pork, and chicken. The overall taste and salty taste were similar to the roasted evenly, but the umami taste was slightly stronger.

Table 3. Sensory evaluation when natural plant flavors are applied to foods (Example 3)

 Food Application Example  Sensory term Roasted meat with 1% salt Roasted meat sprinkled with 5% natural plant spices (Example 3) Intensity average Evaluation term Intensity average Evaluation term Mackerel Overall preference 5.8 Likes. 5.9 Likes. Salty 5.9 Knit in moderation 5.7 Knit in moderation Spicy 1.1 Not at all 5.6 is average Umami 5.5 is average 6.8 A little strong Pork Overall preference 5.8 Likes. 5.9 Likes. Salty 5.8 Knit in moderation 5.6 Knit in moderation Spicy 0.9 Not at all 5.5 is average Umami 5.6 is average 6.6 A little strong chicken Overall preference 5.9 Likes. 6.0 Likes. Salty 6.0 Knit in moderation 5.7 Knit in moderation Spicy 1.0 Not at all 5.7 is average Umami 5.7 is average 6.5 A little strong

Example 4

Process 1, process 2, and process 3 are the same as Example 1,

Process 4

Based on the sensory evaluation results of step 3, the dried plant powder was 17.5% kelp, 17.5% seaweed, 5% garlic, 5% onion, 5% shiitake, 5% red pepper, 5% hemp, 5% lemon peel, 5% pine needle Natural plant flavor by mixing 2.5% pepper, 5% sesame leaf, 2.5% ginger, 2.5% celery, 2.5% leek, 2.5%, Cheonggukjang powder 5%, mustard 2.5%, wasabi 2.5%, dermis 2.5%, carrot 2.5% Was prepared.

Process 5

Sprinkle the natural plant flavors prepared in step 4 to 5% of mackerel, pork, and chicken, and leave them in the refrigerator for 24 hours and bake them in the oven. It was analyzed that the roasted and evenly sprinkled as much as possible, salty and umami, and overall preference.

Table 4. Sensory evaluation when natural plant flavors are applied to foods (Example 4)

 Food Application Example  Sensory term Roasted meat with 1% salt Roasted meat sprinkled with 5% natural plant flavor (Example 4) Intensity average Evaluation term Intensity average Evaluation term Mackerel Overall preference 5.8 Likes 5.9 Likes. Salty 5.9 Knit in moderation 5.7 Knit in moderation Spicy 1.1 Not at all 5.7 is average Umami 5.5 is average 5.6 is average Pork Overall preference 5.8 Likes. 5.9 Likes. Salty 5.8 Knit in moderation 5.6 Knit in moderation Spicy 0.9 Not at all 5.8 is average Umami 5.6 is average 5.4 is average chicken Overall preference 5.9 Likes. 6.0 Likes. Salty 6.0 Knit in moderation 5.7 Knit in moderation Spicy 1.0 Not at all 5.7 is average Umami 5.7 is average 5.5 is average

Example 5

Process 1, process 2, process 3, and process 4 are the same as Example 4,

Process 5

Spread evenly the natural plant flavors prepared in step 4 to 7% of mackerel, pork, and chicken, and leave them in the refrigerator for 24 hours. It was analyzed that salt and umami taste were similar and overall preference was higher than roasted evenly.

Table 5. Sensory evaluation when natural plant flavors were applied to foods (Example 5)

 Food Application Example  Sensory term Roasted meat with 1% salt Roasted meat sprinkled with 7% natural plant flavor (Example 5) Intensity average Evaluation term Intensity average Evaluation term Mackerel Overall preference 5.8 Likes. 6.8  Slightly more like Salty 5.9 Knit in moderation 6.0 Knit in moderation Spicy 1.1 Not at all 5.8 is average Umami 5.5 is average 5.7 is average Pork Overall preference 5.8 Likes. 6.6 Slightly more like Salty 5.8 Knit in moderation 5.9 Knit in moderation Spicy 0.9 Not at all 6.0 is average Umami 5.6 is average 5.5 is average chicken Overall preference 5.9 Likes. 6.6 Slightly more like Salty 6.0 Knit in moderation 6.0 Knit in moderation Spicy 1.0 Not at all 5.9 is average Umami 5.7 is average 5.6 is average

Process After evenly sprinkling so that the 1% amount of the natural plant spices produced in four mackerel, pork, sprinkle evenly so that 7% of the amount in chicken mackerel, salt, pork, chicken is a measure of the immediate TBA value, 30 ^o The TBA value was measured after 24 hours in C, and the TBA value was measured after 48 hours in 30 ^o C. It was analyzed that natural plant flavor prevents rancidity of fat in food.

Table 6. Fatty acid scavenger measurement results when natural plant flavors are applied to foods (Example 5)

0 hours 24 hours 48 hours Mackerel  1% salt treatment 28.6 ^* 101.9 133.6  Mixed composition (Example 4) 7% treatment 27.9 44.1 72.4 Pork  1% salt treatment 2.1 12.5 24.5  Mixed composition (Example 4) 7% treatment 2.0 2.5 4.9 chicken  1% salt treatment 2.4 5.2 11.8  Mixed composition (Example 4) 7% treatment 2.4 3.1 3.8

^* : The acidity is quantitatively obtained by coloring malonaldhyde formed by fat rancid with tribarbituric acid, which means mg (malonaldehyde) / g (oil-containing food).

Example 6

Process 1, process 2, process 3, and process 4 are the same as Example 5

Process 5

The plant-dried powder mixture prepared in step 4 is evenly sprayed with mackerel, pork, and chicken to 10%, left in the refrigerator for 24 hours, then baked in the oven. It was analyzed that saltiness, umami, and overall preference were similar to that of roasted evenly.

Table 7. Sensory evaluation when natural plant flavors were applied to foods (Example 6)

 Food Application Example  Sensory term Roasted meat with 1% salt Roasted meat sprinkled with 10% natural plant flavor (Example 6) Intensity average Evaluation term Intensity average Evaluation term Mackerel Overall preference 5.8 Likes. 5.7  Likes. Salty 5.9 Knit in moderation 6.2 Knit in moderation Spicy 1.1 Not at all 5.9 is average Umami 5.5 is average 5.9 is average Pork Overall preference 5.8 Likes. 5.8 Likes. Salty 5.8 Knit in moderation 5.9 Knit in moderation Spicy 0.9 Not at all 6.2 is average Umami 5.6 is average 5.8 is average chicken Overall preference 5.9 Likes. 5.8 Likes. Salty 6.0 Knit in moderation 6.0 Knit in moderation Spicy 1.0 Not at all 6.1 is average Umami 5.7 is average 5.9 is average

The present invention as described above can be used as a natural flavor for salt substitutes when cooking food using the present invention that can replace the salty taste of natural plant flavor and prevent rancidity of fat in food, and also always as natural spices to the general public It is expected to contribute to the improvement of people's health by using it.

Claims (2)

Celery, onion, lemon peel, carrot, green onion, sesame leaves are 200 ~ 400 mesh, dermis, garlic, mustard, wasabi, pine needles, shiitake mushroom, hemp, cheonggukjang powder, red pepper powder is 400 ~ 600 mesh, seaweed, ginger, Kelp, pepper etc. powdered to 600 mesh or less to adjust the particle size to prepare natural plant flavor Natural vegetable powders include kelp, seaweed, garlic, onion, shiitake mushrooms, red pepper powder, hemp, lemon peel, pine needles, pepper, sesame leaf, ginger, celery, green onion, cheongukjang powder, mustard, horseradish, dermis, and carrot. Mixing five or more samples at a rate of 0-30% (w / w) to replace the salty taste of salt and to prepare natural plant flavors that can prevent rancidity of fats in food

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