KR20110062396A - Seasoned laver having inhibited acidification by adding ascorbyl palmitate and method for preparing the same - Google Patents

Abstract

PURPOSE: Seasoned laver containing ascorbyl palmitate and a producing method thereof are provided to improve the storage property of the seasoned laver using the ascorbyl palmitate as an antioxidant. CONSTITUTION: A producing method of seasoned laver containing ascorbyl palmitate comprises the following steps: spreading seasoning oil containing the ascorbyl palmitate on the surface of raw laver; firstly roasting the laver coated with the seasoning oil at 200~300deg C; and secondly roasting the laver at 300~400deg C. The seasoning oil contains less than 400ppm of ascorbyl palmitate.

Description

Seasoned laver having inhibited acidification by adding ascorbyl palmitate and method for preparing the same}

The present invention relates to seasoning laver with the prevention of rancidity by the addition of ascorbyl parmitate, and more particularly, to the seasoning oil of seasoning laver by adding ascorbyl parmitate, an antioxidant, in an optimal amount The present invention relates to a seasoning laver and a method for producing the same which have improved storage properties by suppressing rancidity.

Seaweed is rich in protein, minerals, taurine, and dietary fiber, and has a unique flavor. It is one of the important seaweed products widely used as side dishes and snacks. Seasoned laver on food industry means seasoned and processed with seasoning, salt, etc. without treating dry laver or fire laver.

In the conventional process of seasoning laver, raw seaweed is first baked at low temperature through metal detection and foreign material screening, and is then produced by a second baking process at high temperature by spraying oil and salt on the baked surface. At this time, the seasoning oil used is mixed with jade oil, soybean oil, sesame oil, perilla oil, olive oil, brown rice oil. In particular, perilla oil is one of the raw materials used for seasoning laver due to its peculiar flavor. However, it has a high degree of unsaturation and is easily rancid. In addition, the second roasting is exposed to a high temperature of more than 5 seconds at a high temperature of 300 ℃ or more, and generally contains 30-50% of the edible oil in the finished product has a characteristic vulnerable to fatty acidization in the manufacturing process and product characteristics. In addition, seasoned seaweed is discolored due to moisture absorption and oxidation due to contact with air during storage, or deteriorated due to acid rancidity. Therefore, the oxidation problem of fat has been an important concern in the storage and quality maintenance of seaweed.

Fatty acidization refers to rancidity in which odor or taste changes due to oxidation reaction in which fats in edible oil and fat react with oxygen in the air. Fat oxidation includes automatic oxidation, photooxidation, and heating oxidation depending on the causative factors. When edible oils and fats continue to be heated at temperatures above 180 ° C, several oxidation reactions occur at high temperatures to promote the formation of peroxides. This fat oxidation causes odors in foods and causes loss of essential fatty acids and fat-soluble vitamins, thereby degrading food quality. In addition, oxidation products such as alcohols, aldehydes, ketones, etc. produced by oxidation are known to damage DNA in vivo and cause reactions related to aging of cells. Oxygen removal, UV protection, antioxidants, etc. may be used as a method for inhibiting fatty acidization as described above, but the most widely used method in food is to add antioxidants directly to fats and oils.

As a method of delaying fat oxidation by adding an antioxidant to fats and oils, Republic of Korea Patent No. 10-0455994 "Preparation method of functional seasoning laver and seasoning laver made by the manufacturing method" prevents rancidity by adding chitosan to seasoning laver. In the Republic of Korea Patent No. 10-0847938 "The composition having the anti-scattering function of gamma linolenic acid and linoleic acid, the preparation method and the edible additive consisting of the composition and seasoned seaweed containing gamma linolenic acid and linoleic acid" Linoleic acid is used for prevention.

In particular, seasoned seaweed and its manufacturing method, which enhance the functionality and extend the shelf life of Korea Patent Registration No. 100757770, apply the quercetin, an antioxidant, to the seasoned seaweed to utilize the physiological functionality to delay the fat and oil of fat and fat without using expensive antioxidants. A method for effectively extending the shelf life of a product is disclosed.

Among various antioxidants, Ascorbyl palmitate (abbreviated as 'AP') is an ester made from ascorbic acid and palmitic acid, creating a fat-soluble form of vitamin C, a lipophilic substance with vitamin C effects. to be. As an oxygen scavenger and synergist, its effect is excellent, mainly edible oil, edible oil and edible pork, mayonnaise, EPA and DHA-containing foods, edible oils, infant formulas, growth formulas, infant and infant grain formulas, and other young Used as an antioxidant for baby food, nutritional supplements, etc.

Ascorbyl palmitate and alpha-tocopherol, which are antioxidants in Korean Patent Application No. 10-1998-0043000, "Method of Inhibiting Antioxidation of High Fat Processed Foods by Irradiation by Addition of Antioxidants" -Tocopherol) by suppressing the fatty acid plaque generated by radiation treatment by adding and mixing them, improves the distribution and storage of high fat processed foods, and enables long-term preservation as well as hygienic and nutritionally safe products. A method for preparing the same is disclosed, and in the Republic of Korea Patent Application No. 10-2008-7001335 "Method for regenerating the age-changed food oil" Aged food oil or PUFA or a composition containing such oil ascorbyl par A method for regeneration by addition of mitate is disclosed.

 Therefore, the inventors of the present invention have been trying to produce nutritiously stable and excellent seasoning laver, and found out that by applying an antioxidant to seasoning laver to suppress fatty acid plaques, a product having improved shelf life and shelf life can be manufactured. The present invention has been completed.

An object of the present invention is to treat seasoning laver with an ascorbyl parmitate, an antioxidant, to provide seasoning laver with suppressed rancidity and improved shelf life.

In addition, another object of the present invention is to provide a method for preparing seasoning laver by treating seasoning oil containing ascorbyl parmitate on the surface of laver and improving shelf life.

The present invention is to evaluate the oxidation stability by adding various antioxidants including ascorbyl parmitate (AP) to the blending oil used in the production of seasoning laver to achieve the above object of the ascorbyl parmitate (AP) It was confirmed that the oxidation stability was excellent, and by finding the optimum concentration of ascorbyl parmitate (AP) and adding it to the seasoning laver manufacturing process, it was possible to suppress fatty oxidation to extend the shelf life and shelf life of the product. It has been found that it can provide a nutritionally safe method of suppressing rancidity.

The present invention adds ascorbyl palmitate (AP) to seasoned oils to provide seasonings with reduced rancidity and improved shelf life.

In the present invention, the ascorbyl parmitate is preferably added in an amount of 400 ppm or less, and at a concentration of 400 ppm or more, the ascorbyl parmitate is not completely dissolved when added to the seasoning oil and dissolved in heat, and thus cannot be applied to a product.

In the present invention, the seasoning oil is one or two or more combination oils selected from the group consisting of jade oil, soybean oil, sesame oil, perilla oil, olive oil or brown rice oil, 15 to 20: 0.5 to 2 of jade oil, sesame oil and perilla oil It is more preferable that it is a compounding oil mix | blended in the ratio of 0.5-2. Most preferably, the mixture is in a ratio of 17 to 20: 0.8 to 2: 0.8 to 2.

In another aspect, the present invention is the step of applying the seasoning oil containing 400 ppm or less ascorbyl parmitate on the surface of the seaweed and the first roasting the coated seaweed at 200 to 300 ℃, 6 seconds at 300 to 400 ℃ It provides a method of producing seasoned seaweed consisting of a step of the second roast during.

As described above, by the addition of the antioxidant ascorbyl parmitate to seasoning oil in the preparation of seasoning seaweed according to the present invention rancidity and quality of seasoning seaweed products by fatty oxidation during distribution and storage after seasoning seaweed production Efficiently prevent changes to improve the shelf life and shelf life of seasoning laver to provide a hygienic and nutritionally safe seasoning laver.

Hereinafter, preferred embodiments of the present invention will be described in more detail with reference to Examples. However, the scope of the present invention is not limited to these examples.

Experimental Example  1: Comparison of Oxidative Stability Effect by Antioxidant Types

First, in the present experimental example, in order to compare the oxidative stability effects of the antioxidants added to the fats and oils, the antioxidant stability was measured after adding three antioxidants to the seasoning oil.

The mixed edible oil used in the preparation of seasoned laver is called 'seasoned oil' in the form of a combination of jade oil, sesame oil and perilla oil. Seasoned oil was prepared by combining jade oil, sesame oil and perilla oil in a ratio of 17: 2: 1.

Ascorbyl palmitate (AP), catechin (Catechin), and tocopherol plus (Tocopherol plus) were added to 3 g of the seasoning oil as antioxidants, and oxidative stability was measured. The antioxidant should be completely dissolved in seasoning oil, and in the case of AP in the white powder state, it was dissolved in seasoning oil and heated and dissolved at 60 ° C. Oxidation stability evaluation was measured by the induction time using the Rancimat (Rancimat) method and the analysis conditions are shown in Table 1 below.

TABLE 1

Lance Mat Device Name Metrohm 679 Rancimat Sample amount to measure 3g Air injection 20ℓ / hr Heating temperature 100 ℃ Metric Induction time

In the comparative experiment of the effects of the AP and other antioxidants as described above, the results as shown in Table 2 were obtained.

TABLE 2

Antioxidant Free Control Seasoned oil with antioxidant AP Catechin Tocopherol plus Induction time (hr) 21.74 33.15 25.74 23.83

As shown in Table 2, it was confirmed that the antioxidant effect of AP is superior to other antioxidants. In addition, the difference in induction time of more than 10 hours compared to the control group did not add antioxidants could be predicted that antioxidant application may be effective in preventing the oxidation of seasoned seaweed.

Experimental Example  2 : AP Experiments on the Effect of Oxidation Stability on Oxidation Stability

In this experimental example, using the AP was found to be excellent in the antioxidant effect in Experimental Example 1 was confirmed the effect on the oxidation stability according to the concentration.

In order to confirm the effect according to the concentration of AP to prepare a sample in the same manner as in Experimental Example 1, but the amount of AP to 200ppm, 300ppm, 400ppm by varying the oxidation stability by using the Lancimat method, The results are shown in Table 3 below.

TABLE 3

AP concentration (ppm) Control 200 300 400 Induction time (hr) 18.21 22.73 24.70 34.74

As shown in Table 3, it was confirmed that the 400ppm sample shows an excellent effect compared to the sample of 200ppm, 300ppm addition amount of AP. Concentrations higher than 400 ppm were not completely dissolved when added to seasoned oils and were dissolved by heating. While the induction time of the control group was 21.74 hr, the AP 400ppm sample was 33.15hr, which was more than about 10hr, and the improvement of oxidative stability over 34% was observed.

Experimental Example  3: AP  400 ppm of Seasoning  Manufactured by addition Seasoned  Expiration date accelerated experiment

In the present experimental example, the expiration date accelerated experiment of the seasoned seaweed prepared by adding AP of 400ppm concentration having excellent oxidative stability effect to the seasoning oil in Experimental Example 2.

For this purpose, as a control, jade oil, sesame oil, and perilla oil were mixed in a ratio of 17: 2: 1 to prepare seasoning oil, and then samples were prepared according to the seasoning process.

A blending oil containing 400 ppm of AP was applied to the surface of laver, and the coated laver was first roasted at 250 ° C. for 5 seconds and second roasted at 350 ° C. for 6 seconds to prepare seasoning laver.

As an antioxidant addition sample, 400 ppm of antioxidant was added to seasoning oil in the same ratio as the control group, followed by mixing well, and then a sample was prepared according to the seasoning process.

The control group and the AP addition sample prepared above were stored in a constant temperature and humidity chamber at 35 ° C. and 45 ° C. to measure the peroxide value and to compare the degree of oxidation. Peroxide value measurement was based on the method described in the Food Code.

The peroxide value was measured at 2-3 days intervals at 35 ° C. for about 65 days, and the experiment was conducted only at about 40 days at 45 ° C. Considering that the peroxide value of seasoned seaweed was 60, the experiment was conducted until the peroxide value exceeded 130. The measurement results are shown in Table 4 below and FIGS. 1 and 2.

TABLE 4

Storage temperature Storage period (days) Peroxide value Control group AP addition Initial value 0 4.08 3.92 35 ℃ 5 10.76 6.59 8 11.73 5.11 12 15.22 6.05 15 11.34 5.94 19 16.18 9.47 26 27.3 12.01 29 29.65 8.57 33 35.89 8.95 36 30.58 6.8 40 42.28 8.54 43 41.48 12.1 47 53.46 11.8 50 59.82 9.21 54 67.63 10.43 62 89.31 22.31 65 80.81 23.63 Initial value 0 4.08 3.92 45 ℃ 5 12.9 11 8 14.92 5.76 12 22.04 11.74 15 32.84 7.72 19 50.54 13.38 26 108.43 32.72 29 107.87 47.55 33 156.71 35.91 36 62.34 40 78.5 43 130.57

In the samples stored at 35 ° C. and 45 ° C., the increase in peroxide decreases with the addition of AP. Especially, in the case of 35 ° C. stored samples, the peroxide value is measured to be 25 or less even after 65 days of preparation with the addition of an antioxidant. Showed. The expiration date was calculated using the peroxide value measured by the accelerated experiment. Comparing the shelf life using both the Arrhenius equation and the Q10 method, it was confirmed that both methods resulted in a longer shelf life than the control group.

1 is a graph showing the results of measuring the peroxide value of seasoned seaweed at 35 ° C.

2 is a graph showing the results of measuring the peroxide value of seasoned seaweed at 45 ° C.

Claims (5)

Seasoned seaweed with ascorbyl palmitate (AP) added to seasoned milk to prevent rancidity and improve shelf life. The seasoning laver according to claim 1, wherein the ascorbyl parmitate is added in an amount of 400 ppm or less. The seasoning seaweed according to claim 1, wherein the seasoning oil is one or two or more combination oils selected from the group consisting of jade oil, soybean oil, sesame oil, perilla oil, olive oil or brown rice oil. The seasoning seaweed according to claim 3, wherein the seasoning oil is mixed with jade oil, sesame oil and perilla oil at a compounding ratio of 17 to 20: 0.5 to 2: 0.5 to 2. Applying seasoning oil containing 400 ppm or less of ascorbyl parmitate to the surface of laver and roasting the applied laver at 200 to 300 ° C., and secondary roasting at 300 to 400 ° C. for 6 seconds. Method of producing seasoning laver consisting of.

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