KR20110062396A - Seasoned laver having inhibited acidification by adding ascorbyl palmitate and method for preparing the same - Google Patents
Seasoned laver having inhibited acidification by adding ascorbyl palmitate and method for preparing the same Download PDFInfo
- Publication number
- KR20110062396A KR20110062396A KR1020090119111A KR20090119111A KR20110062396A KR 20110062396 A KR20110062396 A KR 20110062396A KR 1020090119111 A KR1020090119111 A KR 1020090119111A KR 20090119111 A KR20090119111 A KR 20090119111A KR 20110062396 A KR20110062396 A KR 20110062396A
- Authority
- KR
- South Korea
- Prior art keywords
- oil
- seasoning
- laver
- seasoned
- ascorbyl palmitate
- Prior art date
Links
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Edible Seaweed (AREA)
Abstract
Description
본 발명은 아스코르빌 파르미테이트 첨가로 산패가 억제된 조미김 및 그 제조방법에 관한 것으로, 보다 상세하게는 조미김의 조미유에 항산화제인 아스코르빌 파르미테이트를 최적량으로 첨가하여 유지의 산패를 억제함으로써 저장성이 향상된 조미김 및 그 제조 방법에 관한 것이다.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.
김은 단백질, 무기질, 타우린, 식이섬유 등이 풍부하고 독특한 풍미를 함유하고 있어, 반찬, 간식으로 널리 이용되는 중요한 해조 가공품의 하나이다. 식품공전 상에 조미김은 마른김 또는 화입김을 유처리하거나 하지 않고 조미료, 식염 등으로 조미, 가공한 것을 말한다. 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.
통상적인 조미김의 가공 공정을 보면, 우선, 원초김을 금속검출, 이물 선별을 거쳐 저온에서 1차 굽고, 1차로 구워진 김 표면에 기름과 소금을 뿌려 고온에서 2차 굽는 공정에 의해 제조된다. 이때 사용되는 조미유로는 옥배유, 대두유, 참기름, 들기름, 올리브유, 현미유 등이 혼합된 기름이 사용된다. 특히 들기름은 특유의 고소한 향미로 조미김에 많이 사용되는 원료 유지 중 하나이나, 불포화도가 높아 산패되기 쉬운 성질을 지니고 있다. 또한 2차 구이할 때, 300℃ 이상의 고온에서 5초 이상 노출되며, 일반적으로 완제품 중 30-50% 의 식용 유지를 포함하고 있어 제조 공정 및 제품 특성 상 지방산화에 취약한 특성을 가지고 있다. 아울러 조미김은 저장 중 공기와의 접촉에 의한 수분 흡수 및 산화 등에 의해 변색되거나 산패취 등을 나타내어 품질이 저하되므로 김의 보관 및 품질 유지에 있어 지방의 산화 문제가 중요한 관심사로 대두되고 있다. 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.
지방산화는 식용유지 내의 지방이 공기 중의 산소와 화학적으로 반응하는 산화반응에 의해 냄새나 맛의 변화가 나타나는 산패를 말한다. 지방 산화에는 그 원인 인자에 따라 자동산화, 광산화, 가열산화 등이 있다. 식용유지나 지방성분이 180℃ 이상의 온도에서 계속 가열될 때 고온에서 여러 산화 반응이 복합적으로 일어나 과산화물의 생성을 촉진하는 것으로 알려져 있다. 이와 같은 지방 산화는 식품에서 이취가 나게 하고, 필수 지방산과 지용성비타민의 손실을 일으켜 식품의 품질을 저하시킨다. 뿐만 아니라 산화에 의해 생성되는 여러 가지 알코올류, 알데하이드, 케톤류 등의 산화생성물들이 생체 내에서 DNA를 손상시키고 세포의 노화와 관련된 반응을 일으키는 것으로 알려져 있다. 위와 같은 지방산화를 억제하기 위한 방법으로 산소제거, 자외선 차단, 항산화제 첨가 등이 이용될 수 있으나, 식품에서 가장 널리 이용되고 있는 방법은 항산화제를 직접 유지에 첨가하는 것이다. 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.
유지에 항산화제를 첨가하여 지방 산화를 지연시키는 방법으로는 대한민국 등록특허 제10-0455994호 “기능성 조미김의 제조방법 및 그 제조방법으로 제조된 조미김”에서는 조미김에 키토산을 첨가함으로써 산패를 방지하고 있으며, 대한민국 등록특허 제10-0847938호 “감마리놀렌산 및 리놀레산의 산패방지 기능을 갖는 조성물,그 제조방법 및 그 조성물로 이루어진 식용 첨가물 및감마리놀렌산 및 리놀레산을 함유한 조미김”에서는 조미김의 산패 방지에 리놀레산을 이용하고 있다. 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.
특히 대한민국 등록특허 제100757770호 기능성 강화 및 유통기한이 연장된 조미김 및 그 제조방법에서는 조미김에 항산화제인 케르세틴을 도포함으로써 그 생리적 기능성을 활용함으로써 유지의 산패를 지연시키고 값비싼 항산화제를 사용하지 않고도 효과적으로 제품의 유통기한 연장할 수 있는 방법이 개시되어 있다.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.
다양한 항산화제 중 아스코르빌 파르미테이트(Ascorbyl palmitate, 이하 ‘AP’로 약칭)는 비타민 C의 지용성 형태를 만들면서 아스코르빈산과 팔미트산으로부터 이루어진 에스테르로서, 비타민C 효과를 가지는 친유성 물질이다. 산소 제거제 및 상승제로서 그 효과가 우수하며, 주로 식용유지, 식용우지 및 식용돈지, 마요네즈, EPA 및 DHA 함유식품, 조제유류, 영아용조제식, 성장기용조제식, 영·유아용곡류제조식, 기타 영·유아식, 영양보충용제품 등에 산화방지제로서 사용한다.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.
대한민국 특허출원 제10-1998-0043000호 “항산화제를 첨가하여 방사선 조사에 의한 고지방질 가공식품의 산패를 억제하는 방법”에서 항산화제인 아스코르빌 파르미테이트(Ascorbyl palmitate), 알파-토코페롤(α-Tocopherol)의 첨가 및 이들의 혼합첨가에 의해 방사선 처리에 의해 발생되는 지방산패를 억제시킴으로써 고지 방질 가공식품의 유통 및 저장성을 개선하여 장기간 보존이 가능하도록 할뿐만 아니라 위생적이고 영양적으로도 안전한 제품을 제조할 수 있는 방법이 개시되어 있고, 대한민국 특허출원 제10-2008-7001335호 “시효변화된 식품 오일을 재생시키기 위한 방법”에서 시효변화된 식품 오일 또는 PUFA나 이러한 오일이 함유된 조성물을 아스코빌 파르미테이트의 첨가에 의해 재생시키는 방법이 개시되어 있다. 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.
이에 본 발명자들은 영양적으로 안정하고 품질이 우수한 조미김을 제조하고자 노력하여 오던 중, 항산화제를 조미김에 적용하여 지방산패를 억제시켜 저장성 및 유통기한이 개선된 제품을 제조할 수 있음을 알아내어 본 발명을 완성하였다. 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.
본 발명의 목적은 항산화제인 아스코르빌 파르미테이트를 조미김에 처리하여 산패가 억제되고 저장성이 향상된 조미김을 제공하는 것이다.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.
또한 본 발명의 다른 목적은 김의 표면에 아스코르빌 파르미테이트를 함유한 조미유를 처리하여 산패가 억제되고 저장성이 향상된 조미김의 제조 방법을 제공하는 것이다.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.
본 발명은 상기 목적을 달성하기 위하여 조미김의 제조에 사용되는 배합유에 아스코르빌 파르미테이트(AP)를 포함한 다양한 항산화제를 첨가하여 산화안정성을 평가하여 아스코르빌 파르미테이트(AP)의 산화안정성이 우수함을 확인하고, 아스코르빌 파르미테이트(AP)의 최적 농도를 찾아내어 조미김 제조 공정에 이를 첨가함으로써 지방 산화를 억제시켜 제품의 저장성 및 유통기한을 연장할 수 있음을 실험으로 확인하고 영양학적으로 안전한 산패 억제 방법을 제공할 수 있음을 밝혀내었다.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.
본 발명은 조미유에 아스코르빌 파르미테이트(Ascorbyl palmitate; AP)를 첨가하여 산패가 억제되고 저장성이 향상된 조미김을 제공한다.The present invention adds ascorbyl palmitate (AP) to seasoned oils to provide seasonings with reduced rancidity and improved shelf life.
본 발명에 있어서, 상기 아스코르빌 파르미테이트는 400 ppm 이하의 양으로 첨가되는 것이 바람직하며, 400ppm 이상의 농도에서는 조미유에 첨가하여 가열 용해하였을 때 완전히 용해되지 않아 제품에 적용할 수 없게 된다.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.
본 발명에 있어서, 상기 조미유는 옥배유, 대두유, 참기름, 들기름, 올리브유 또는 현미유로 구성된 군으로부터 선택된 1종 또는 2종 이상의 배합유인 것이 바람직하며, 옥배유, 참기름 및 들기름을 15 내지 20 : 0.5 내지 2 : 0.5 내지 2의 비율로 배합한 배합유인 것이 보다 바람직하다. 가장 바람직하게는 17 내지 20 : 0.8 내지 2 : 0.8 내지 2의 비율로 혼합하는 것이 좋다.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.
또한 본 발명은 김의 표면에 아스코르빌 파르미테이트를 400 ppm 이하 함유한 조미유를 도포하는 단계와 상기 도포된 김을 200 내지 300℃에서 1차 구이를 하고, 300 내지 400℃에서 6초 동안 2차 구이를 하는 단계로 이루어진 조미김의 제조 방법을 제공한다.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.
이상에서 살펴본 바와 같이, 본 발명에 따라 조미김의 제조 시에 항산화제인 아스코르빌 파르미테이트를 조미유에 첨가함으로써 조미김 생산 후 유통 및 보관 중 진행되는 지방 산화에 의한 조미김 제품의 산패 및 품질변화를 효율적으로 방지하여 조미김의 저장성 및 유통기한을 개선시켜 위생적이고 영양학적으로 안전한 조미김을 제공할 수 있다. 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.
이하에서 본 발명의 바람직한 실시형태를 실시예를 참고로 보다 구체적으로 설명한다. 하지만 본 발명의 범위가 이러한 실시예에 한정되는 것은 아니다.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.
실험예Experimental Example 1 : 항산화제 종류에 따른 산화안정성 효과 비교 실험 1: Comparison of Oxidative Stability Effect by Antioxidant Types
먼저, 본 실험예에서는 유지에 첨가한 항산화제의 산화 안정성 효과를 비교하기 위하여 3가지 항산화제를 조미김의 배합유에 첨가한 후 산화 안정성을 측정하였다. 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.
조미김의 제조에 사용되는 혼합된 식용유지는 옥배유, 참기름, 들기름이 배합된 형태로 ‘조미유’로 지칭한다. 옥배유, 참기름 및 들기름을 17:2:1의 비율로 배합하여 조미유를 제조하였다. 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.
상기 조미유 3g에 항산화제로서 아스코르빌 파르미테이트(Ascorbyl palmitate, AP), 카테킨(Catechin), 토코페롤 플러스(Tocopherol plus)를 각각 400ppm씩 첨가한 후 산화안정성을 측정하였다. 상기 항산화제는 조미유에 완전히 용해시켜야 하며 흰색 분말 상태의 AP의 경우 조미유에 풀어 60℃에서 가열 용해시켰다. 산화안정성평가는 랜시매트(Rancimat) 법을 이용하여 유도시간을 측정하였으며 분석 조건은 하기 표 1과 같다.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.
<표 1>TABLE 1
상기와 같은 AP와 다른 항산화제의 효과 비교 실험에서 하기 표 2와 같은 결과를 얻었다.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.
<표 2>TABLE 2
상기 표 2에 나타낸 바와 같이, AP의 산화 방지 효과가 다른 항산화제에 비해 탁월한 것으로 확인되었다. 또한 항산화제를 첨가하지 않은 대조구와는 10시간 이상의 유도시간의 차이를 보여 항산화제 적용이 조미김의 산화 방지에 효과가 있을 수 있음을 예측할 수 있었다.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.
실험예Experimental Example 2 : 2 : APAP 의 농도에 따른 산화안정성에 미치는 효과 확인 실험Experiments on the Effect of Oxidation Stability on Oxidation Stability
본 실험예에서는 상기 실험예 1에서 산화 방지 효과가 탁월한 것으로 밝혀진 AP를 사용하여 그 농도에 따른 산화안정성에 미치는 효과를 확인하였다.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.
AP의 농도에 따른 효과를 확인하기 위하여 상기 실험예 1과 같은 방법으로 시료를 제조하여 실험을 하되, AP의 양을 200ppm, 300ppm, 400ppm으로 다르게 하여 랜시매트 법을 이용하여 산화안정성을 측정하고, 그 결과를 하기 표 3에 나타내었다.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.
<표 3>TABLE 3
상기 표 3에 나타낸 바와 같이, AP의 첨가량이 200ppm, 300ppm인 시료에 비해 400ppm인 시료가 탁월한 효과를 보임을 확인할 수 있었다. 400ppm 보다 높은 농도는 조미유에 첨가하여 가열 용해하였을 때 완전히 용해되지 않아 제품에 적용할 수 없는 농도로 판단하였다. 대조구의 유도시간이 21.74 hr인 반면, AP 400ppm 적용 시료는 33.15hr으로 약 10hr 이상 차이가 있었으며 약 34% 이상의 산화안정성 향상 효과를 관찰 할 수 있었다.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.
실험예Experimental Example 3 : 3: APAP 400 400 ppmppm 을 of 조미유에Seasoning 첨가하여 제조한 Manufactured by addition 조미김의Seasoned 유통기한 가속실험 Expiration date accelerated experiment
본 실험예에서는 상기 실험예 2에서 산화안정성 효과가 우수한 400ppm 농도의 AP를 조미유에 첨가하여 제조한 조미김의 유통기한 가속실험을 수행하였다.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.
이를 위하여 대조구로서 옥배유, 참기름 및 들기름을 17:2:1의 비율로 혼합하여 조미유를 준비한 후 조미김 공정에 따라 시료를 제조하였다.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.
김의 표면에 AP 400ppm을 함유한 배합유를 도포하고, 상기 도포된 김을 250℃에서 5초 동안 1차 구이를 하고 350℃에서 6초 동안 2차 구이를 하여 조미김을 제조하였다.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.
항산화제 첨가 시료로서 대조군과 같은 비율의 조미유에 항산화제 400ppm을 첨가하여 잘 섞이게 한 후 조미김 공정에 따라 시료를 제조하였다.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.
상기에서 제조한 대조군과 AP 첨가 시료를 35℃와 45℃의 항온항습기에 보관하면서 과산화물가를 측정하여 산화 정도를 비교하였다. 과산화물가 측정법은 식품공전에 나와 있는 방법을 따랐다.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.
35℃에서는 약 65일간 저장하면서 2-3일 간격으로 과산화물가를 측정하였으며, 45℃에서는 약40일 정도만 실험을 진행하였다. 조미김의 과산화물가 법적 기준이 60임을 고려해 과산화물가 측정값이 130을 넘을 때까지만 실험을 진행하였다. 측정 결과는 하기 표 4 및 도 1 및 2에 나타내었다.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.
<표 4>TABLE 4
35℃와 45℃에 저장한 시료 모두 AP 첨가에 따라 과산화물가 증가 폭이 감소하는 것을 확인할 수 있었으며, 특히 35℃ 저장 시료의 경우 항산화제를 첨가하여 제조 65일 지난 후에도 과산화물가가 25 이하로 측정되는 효과를 보였다. 가속 실험에 의해 얻어진 과산화물가 측정값을 이용하여 유통기한을 산출하였다. 아레니우스 식과 Q10 값에 의한 방법 두 가지 모두를 이용해 유통기한을 비교했을 때 두 방법 모두에서 대조군 대비 14배 이상의 유통기한 연장 효과를 얻을 수 있음을 확인하였다. 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.
도 1은 35℃에서 조미김의 과산화물가 측정결과를 나타낸 그래프이다.1 is a graph showing the results of measuring the peroxide value of seasoned seaweed at 35 ° C.
도 2는 45℃에서 조미김의 과산화물가 측정결과를 나타낸 그래프이다.2 is a graph showing the results of measuring the peroxide value of seasoned seaweed at 45 ° C.
Claims (5)
Priority Applications (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020090119111A KR101212006B1 (en) | 2009-12-03 | 2009-12-03 | Seasoned laver having inhibited acidification by adding Ascorbyl palmitate and method for preparing the same |
PCT/KR2010/007443 WO2011068309A2 (en) | 2009-12-03 | 2010-10-28 | Seasoned laver having inhibited acidification through addition of ascorbyl palmitate and method for preparing the same |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020090119111A KR101212006B1 (en) | 2009-12-03 | 2009-12-03 | Seasoned laver having inhibited acidification by adding Ascorbyl palmitate and method for preparing the same |
Publications (2)
Publication Number | Publication Date |
---|---|
KR20110062396A true KR20110062396A (en) | 2011-06-10 |
KR101212006B1 KR101212006B1 (en) | 2012-12-18 |
Family
ID=44115383
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR1020090119111A KR101212006B1 (en) | 2009-12-03 | 2009-12-03 | Seasoned laver having inhibited acidification by adding Ascorbyl palmitate and method for preparing the same |
Country Status (2)
Country | Link |
---|---|
KR (1) | KR101212006B1 (en) |
WO (1) | WO2011068309A2 (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20180060723A (en) | 2016-11-29 | 2018-06-07 | 김인숙 | Seasoned oil composition containing an ingredient of a flax seed and preparing process thereof |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20170002390A (en) * | 2014-05-09 | 2017-01-06 | 후지세유 그룹 혼샤 가부시키가이샤 | Oil or fat composition for dried laver seaweed sheets, oil or fat to be applied onto dried laver seaweed sheets, and method for producing korean-style-flavored dried laver seaweed sheet |
KR101681555B1 (en) | 2014-08-12 | 2016-12-01 | 주식회사 다인소재 | The seasoned Laver expiration date for an extension having antioxidant effects mixed formulation and the seasoned Laver remains edible for |
Family Cites Families (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
NZ500703A (en) | 1998-11-04 | 2001-06-29 | F | Preparation of food-grade marine edible oils by treatment with silica, vacuum steam deodorisation and addition of a herb extract |
KR20030064597A (en) * | 2002-01-28 | 2003-08-02 | 박규갑 | A method for processing spicy laver |
FI20031190A (en) * | 2003-08-22 | 2005-02-23 | Vegaoils Ltd Oy | Antioxidant and its use |
KR100757770B1 (en) * | 2005-12-29 | 2007-09-11 | 씨제이 주식회사 | Seasoned laver to fortify its functionality and to extend its distribution period and Preparation method thereof |
KR100847938B1 (en) * | 2007-05-31 | 2008-07-22 | 마승진 | A composition having rancidity prevention function of gamma linolenic acid and linoleic acid and method thereof and eatable additive accomplishing thereof composition and a laver flavored containing thereof gamma linolenic acid and linoleic acid |
-
2009
- 2009-12-03 KR KR1020090119111A patent/KR101212006B1/en active IP Right Grant
-
2010
- 2010-10-28 WO PCT/KR2010/007443 patent/WO2011068309A2/en active Application Filing
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20180060723A (en) | 2016-11-29 | 2018-06-07 | 김인숙 | Seasoned oil composition containing an ingredient of a flax seed and preparing process thereof |
Also Published As
Publication number | Publication date |
---|---|
KR101212006B1 (en) | 2012-12-18 |
WO2011068309A2 (en) | 2011-06-09 |
WO2011068309A3 (en) | 2011-09-29 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
de Oliveira et al. | Use of natural antioxidants in the inhibition of cholesterol oxidation: A review | |
EP3329784A1 (en) | Antioxidant composition for oil, preparation method therefor, cooking oil containing same, and method for preparing cooking oil | |
AU2014347912B2 (en) | Fat containing polyunsaturated fatty acid | |
KR101854018B1 (en) | Composition in the from of Ultrasonic Homogenizer nano emulsion having antioxidant activity | |
CN109022148B (en) | Quaternary compound antioxidant, preparation method and application thereof | |
KR101293894B1 (en) | High-quality seasoned laver extended its distribution period using onion juice | |
JP5765477B2 (en) | Highly polyunsaturated fatty acid-containing oil and fat, food containing the same, and method for producing the same | |
KR101212006B1 (en) | Seasoned laver having inhibited acidification by adding Ascorbyl palmitate and method for preparing the same | |
Al-Rimawi et al. | Olive leaf extract as natural antioxidant additive of fresh hamburger stored at 4 C running title: antioxidants from olive leaves in hamburger | |
KR101128759B1 (en) | A method for preparing a Kimchi block for an instant Kimchi pot stew and a method for preparing the instant Kimchi pot stew by using the same | |
US8425969B2 (en) | Cooking oil composition with additive to reduce oil absorption | |
KR101276374B1 (en) | A method of inhibiting rancidity of seasoned laver using powder of vitamin tree leaves | |
Elama et al. | Oleuropein from olive leaf extract as natural antioxidant of frozen hamburger | |
KR101908201B1 (en) | Seasoned oil composition containing an ingredient of a flax seed and preparing process thereof | |
KR101681555B1 (en) | The seasoned Laver expiration date for an extension having antioxidant effects mixed formulation and the seasoned Laver remains edible for | |
KR101133108B1 (en) | Processing method of chicken by adding gelatin | |
KR20180004054A (en) | Composition for preventing an oxidation of oil, method of preparing the same, edible oil comprising the same and method of preparing the edible oil | |
Bravi et al. | Comparative study of oxidation in canned foods with a combination of vegetables and covering oils | |
KR101347152B1 (en) | Irradiated artificial food of pork removing off-ordor and preventing acidification and menufacturing method thereof | |
KR101540854B1 (en) | An oil for a seasoned laver which comtaining perilla oil and a seasoned laver comprising thereof | |
BE1019357A5 (en) | SAUCE ON THE BASIS OF VEGETABLE OIL. | |
JP6785083B2 (en) | Antioxidants, fat and oil compositions containing antioxidants and oily foods containing them | |
Moigradean et al. | A review. Coconut oil-as functional food oil. | |
Park et al. | Effect of Paprika (Capsicum annuum L.) on Inhibition of Lipid Oxidation in Lard-Pork Model System During Storage at 4℃ | |
Cruzen | Plant-based tannins as antioxidants in pre-cooked ground beef patties |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
A201 | Request for examination | ||
N231 | Notification of change of applicant | ||
AMND | Amendment | ||
E601 | Decision to refuse application | ||
AMND | Amendment | ||
X701 | Decision to grant (after re-examination) | ||
GRNT | Written decision to grant | ||
FPAY | Annual fee payment |
Payment date: 20150828 Year of fee payment: 4 |
|
FPAY | Annual fee payment |
Payment date: 20160830 Year of fee payment: 5 |
|
FPAY | Annual fee payment |
Payment date: 20170825 Year of fee payment: 6 |
|
FPAY | Annual fee payment |
Payment date: 20180829 Year of fee payment: 7 |