KR102501391B1 - Composition for blanching Enteromorpha prolifera that can solve the color browning and taste changing problem - Google Patents

Abstract

The present invention provides an optimal Enteromorpha prolifera blanching composition which can solve a color-browning problem and a taste-changing problem of Enteromorpha prolifera and at the same time prevent the destruction of antioxidant substance to maintain the content thereof as a result of researching the application of a food blanching process to Enteromorpha prolifera. The present invention provides the Enteromorpha prolifera blanching composition manufactured by: inputting dried banana peels, licorice, and purified water to raise the temperature of the mixture to 90 to 100℃; and maintaining the mixture for 4 to 8 hours and then removing suspended matter, so as to suppress a color-browning phenomenon and a taste-changing phenomenon of Enteromorpha prolifera and prevent the destruction of antioxidant substance.

Description

Ecklonia blanching composition for preventing browning and taste change {Composition for blanching Enteromorpha prolifera that can solve the color browning and taste changing problem}

The present invention has led to the present invention by completing an optimal blanching composition that can solve both the browning problem and the taste deterioration problem of Ecklon cava after research on applying the blanching process of food to Ecklon cava. It relates to an Ecklonia cava blanching composition capable of solving the problems of browning and deterioration of taste, and also preventing the destruction of antioxidants in Ecklonia cava.

Gasparae is a globally distributed green algae plant belonging to the Galparaeaceae family. On the Korean Peninsula, it grows in the clean tidal flats of the southwest coast, Taean, Muan, Shinan, Gadeokdo Island in Busan, Sacheon, and Jangheung in South Gyeongsang Province. It is also called Ecklonia Cava because it has a bitter and sweet taste. Its scientific name is ENTEROMORPHA PROLIFERA, it is a perennial herb of the Galparaeaceae family, and it is distinguished from the scientific name ECKLONIA CAVA, which is a seaweed family.

The texture of Ecklonia cava is rougher than Maesaengi, thick and fragrant, bright green in color, and grows rooted in tidal flats. Gasparae grows well where the tide flows in and is mainly collected in winter.

Ecklonia is green or light green, about 10 to 30 cm long, and varies in size and shape, sometimes reaching several meters. In addition, the entire body is in the form of a thin membrane and produces many side branches. The length of the cell is 10~12um when viewed from the surface, and it grows rapidly between December and February.

In addition, Ecklonia cava is a seaweed with high protein and antioxidant content, especially asparagine, glutamic acid, and leucine. Its protein content is 22.5-35.7%. It doesn't contain much.

Such extracts of Ecklonia cava are used in various health functional foods, cosmetics, and pharmaceuticals. For example, Korean Patent Publication No. 10-20220-016659 discloses that extracts of Ecklonia cava are used for the prevention or treatment of cognitive dysfunction. Composition, Korean Patent Publication No. 10-2010-0031253 discloses a use of a spiny green extract as an anti-inflammatory agent, and Korean Patent Publication No. 10-2019-0078182 discloses a hangover relieving composition using a spiny green extract.

The method of using Ecklonia for food is mainly dried and unbaked raw Ecklons like seaweed, roasted Ecklons seasoned with oil, salt, etc., and then roasted and distributed, and powder manufactured to be used as ingredients and additives in various foods. There is a feeling of empathy.

However, these persimmon persimmons are discolored to such an extent that they cannot be sold during the distribution process, and their bitter taste increases. Therefore, a solution to this problem is required, and antioxidant substances such as polyphenols and flavonoids are prevented from being destroyed during the distribution process. Therefore, it is necessary to maintain the various effects of Ecklonia and deliver them to consumers.

1. Korean Patent Publication No. 10-20220-016659 2. Republic of Korea Patent Publication No. 10-2010-0031253 3. Korean Patent Publication No. 10-2019-0078182

Therefore, the problem to be solved by the present invention is to solve the problems as described above to solve the browning problem in which the green color of Ecklonia is changed to brown in the production or distribution process and the taste deterioration problem in which the bitter taste increases. It is to provide a method capable of maintaining the antioxidant content by preventing the destruction of the antioxidant.

In order to achieve the above task, after conducting a study on applying the blanching process of food to Ecklonia cava, we found an optimal persimmon tali that can prevent the destruction of antioxidants and maintain their content while solving both the browning and taste deterioration problems of Ecklon. The ranching composition was completed to lead to the present invention, the present invention

It is characterized in that it is prepared by adding dried banana peel, licorice and purified water, raising the temperature to 90 to 100 ° C, maintaining it for 4 to 8 hours, and then removing the suspended matter to suppress browning and taste deterioration of Ecklonia and destroy antioxidants It provides a blanching composition that prevents euthanasia.

The composition according to the present invention as described above is preferably prepared by including 10 to 20 parts by weight of licorice and 200 to 400 parts by weight of purified water based on 100 parts by weight of dried banana peel.

The composition according to the present invention as described above may be prepared by further including at least one selected from the group consisting of dried lemon peel, dried orange peel, dried eggshell, dried egg yolk, dried garlic stalks, and dried ginger leaves.

As described above, the composition according to the present invention contains at least one selected from the group consisting of dried lemon peel, dried orange peel, dried eggshell, dried egg yolk, dried garlic stalks and dried ginger leaves in 100 parts by weight of the dried banana peel. It is preferably prepared by including 40 to 80 parts by weight with respect to.

The composition according to the present invention as described above may be included in the same weight ratio when two or more are selected from the group consisting of dried lemon peel, dried orange peel, dried eggshell, dried egg yolk, dried garlic stalk, and dried ginger leaves.

Blanching using the blanching composition according to the present invention solves the problem of discoloration to brown and taste deterioration in which bitterness increases, which may occur during storage or distribution, thereby solving consumer complaints and difficulties in distribution or export. In addition, the present invention has the advantage of increasing the value of circulated Ecklonia cava by preventing the problem that antioxidant substances such as polyphenols and flavonoids, which are functional substances contained in Ecklonia cava, are destroyed and their content decreases.

1 is a view showing the color change of the raw potato.
2 is a view showing the color change of baked Ecklonia cava.

Hereinafter, specific details for carrying out the present invention will be described in detail.

First of all, the blanching process mentioned in the present invention is described. The blanching process is a heat treatment performed to inactivate enzymes in food, and chlorophyll (green), carotenoids (red, yellow), which are the main pigments of vegetables and fruits It is to prevent browning and destruction of pigments such as flavonoids (yellow, colorless), anthocyanins (red, blue, purple), and vitamins (yellow).

Water Blanching (water blanching) and steam blanching (steam blanching), which are good for use in large-scale facilities, are mainly used as methods for performing the blanching process, and the composition according to the present invention is also used for both water blanching and steam blanching. can be used for

Next, the present invention will be described in detail, after research on applying the blanching process of food to Ecklonia, it is possible to solve both the browning problem and the taste deterioration problem of Ecklonia, and at the same time prevent the destruction of antioxidants to maintain their content The optimal eggshell blanching composition was completed and led to the present invention, the present invention

It is characterized in that it is prepared by adding dried banana peel, licorice and purified water, raising the temperature to 90 to 100 ° C, maintaining it for 4 to 8 hours, and then removing the suspended matter to suppress browning and taste deterioration of Ecklonia and destroy antioxidants It provides a blanching composition that prevents euthanasia.

The banana peel used in the present invention is a dried banana peel, which is a fruit used for food, and is not affected by the color of the peel and the quality of the banana, and can be used if the peel of a fruit commonly referred to as a banana is dried. There is no particular limitation as long as it is widely known in the technical field to which the present invention belongs as a dried herbal medicine of the roots of perennial herbaceous plants belonging to the family.

In addition, the purified water of the present invention serves as an extraction solvent for banana peels, licorice, and other components added later, and as a basic solvent that transfers heat to Ecklonia cava when blanched. Can be used without restrictions.

The blanching composition according to the present invention is prepared by adding dried banana peel and licorice to purified water, extracting with heat, and filtering. The heat extraction method and the filtration method can be used without particular limitation as long as they are widely known in the art to which the present invention belongs, , Preferably it is prepared by raising the temperature to 90 to 100 ° C. and maintaining for 4 to 8 hours.

In addition, the use ratio of the above-described banana peel, licorice, and purified water is not particularly limited, but in order to obtain the optimal effect as a result of various tests of the present inventor, 10 to 20 parts by weight of licorice and 200 to 200 parts by weight of purified water are used for 100 parts by weight of dry banana peel. 400 parts by weight is used.

And in the present invention, in order to further enhance the browning prevention effect and taste deterioration prevention effect of the blanching composition as described above, a group consisting of dried lemon peel, dried orange peel, dried eggshell, dried egg yolk, dried garlic stalks and dried ginger leaves The blanching composition according to the present invention may be prepared by further including any one or more selected from

Such dried lemon peel, dried orange peel, dried eggshell, dried egg yolk, dried garlic stalk, and dried ginger leaf may be used without particular limitation as long as they are commonly known in the art to which the present invention pertains, and their contents may vary according to the present inventors. As a result of the study, it is preferably 40 to 80 parts by weight based on 100 parts by weight of the dried banana peel.

In addition, when preparing a composition by selecting two or more from the group consisting of dried lemon peel, dried orange peel, dried eggshell, dried egg yolk, dried garlic stalks, and dried ginger leaves, the ratio of each mixture is not particularly limited, but the same It is preferable to set it as a weight ratio.

As described above, the eggplant blanching composition prepared according to the present invention cannot be used for water blanching and steam blanching, and considering the characteristics of eggplant blanching, it is advantageous to proceed at a high temperature for a short time. Steam blanching is preferable to water blanching, and showering the Ecklonia cava with steam for 30 to 50 seconds at a temperature of about 110 to 120° C. is a sinful method.

Hereinafter, it will be described in detail through examples and test examples according to the present invention.

< Example : According to the present invention Blanching Preparation of Composition>

After mixing in the weight ratio as shown in Table 1 below, the mixture was heated to 95 ° C., heated for 5 hours, cooled to room temperature, and filtered to remove suspended matter, thereby completing the Ecklonia Blanching composition according to the present invention.

Example 1 Example 2 Example 3 Example 5 Example 5 Example 6 Example 7 dry
banana peel 100 100 100 100 100 100 100 licorice 15 15 15 15 15 15 15 Purified water 300 300 300 300 300 300 300 dry
lemon peel 50 dry
orange peel 50 dry
eggshell 50 dry egg yolk 50 dried garlic 50 dry ginger leaves 50

< test example One: emaciated Browning Test>

As a comparative example with the blanching composition prepared according to the above example, purified water (Comparative Example 1) and a blanching composition (Comparative Example 2) in which 5 parts by weight of salt were dissolved in 100 parts by weight of purified water were used to put Ecklonia cava collected on a conveyor belt. Steam blanching was performed by adjusting the belt moving speed so that steam at 115° C. prepared using the composition was sprayed downward from the top and the shower time of the Ecklonia cava was 40 seconds.

After blanching is completed, raw and baked Ecklons are prepared in the same way as the usual method, and then placed in a warehouse maintained at 20 ° C, and then placed at intervals of 3, 6, 10, 15, 20, and 30 days. A photograph was taken to check the degree of browning of Ecklonia cava, and the results are shown in FIGS. 1 and 2.

Referring to Figure 1, which is the result of the bioeconomy, Comparative Example 1 was already browned on the 3rd day, and in the case of Comparative Example 2, it was already browned on the 6th day. In the case of 2 to 7, browning appeared on the 30th day, and the remarkableness of the effect could be confirmed.

In addition, as shown in FIG. 2, the browning of the baked Ecklons occurred faster than the raw Ecklons, and Comparative Examples 1 and 2 showed browning on the 3rd day, Example 1 on the 15th day, and Examples 2 to 7 on the 20th day. This is a significantly improved result compared to the comparative example.

< test example 2: taste change test>

Freshly produced raw and baked Ecklons, which have not deteriorated in taste, were used as control groups, and sensory evaluation was conducted after 6 days of storage of raw and baked Ecklons produced in Test Example 1, and the results are shown in Tables 2 and 3. 2 is the result of raw persimmon, and the result of baked persimmon in Table 3.

In the test, the control group was scored out of 5 points, and the relative value was evaluated on a 5-point scale.

Specifically, in the above sensory test, 20 panelists (10 males and 10 females each) who have been engaged in the food-related field for more than 3 years gave the control group a perfect score of 5 and measured the relative value. It is expressed by dividing the total score by the number of panels and then rounding it to two decimal places.

taste incense preference Example 1 4.6 4.8 4.7 Example 2 4.8 4.8 4.8 Example 3 4.8 4.8 4.8 Example 4 4.8 4.8 4.8 Example 5 4.8 4.8 4.8 Example 6 4.8 4.8 4.8 Example 7 4.8 4.8 4.8 Comparative Example 1 2.1 3.7 2.7 Comparative Example 2 2.8 3.8 3.4

taste incense preference Example 1 4.1 4.7 4.4 Example 2 4.4 4.8 4.5 Example 3 4.4 4.8 4.6 Example 4 4.4 4.8 4.6 Example 5 4.4 4.8 4.6 Example 6 4.4 4.8 4.5 Example 7 4.4 4.8 4.6 Comparative Example 1 1.8 2.3 2.1 Comparative Example 2 2.2 2.8 2.7

Looking at the results of Table 2 and Table 3, unlike Comparative Examples 1 and 2, the case according to the present invention was not significantly different from the just-produced Ecklonia cava, confirming the remarkable effect.

< test example 3: Comparison of polyphenol and flavonoid content>

After 6 days of storage of the raw Ecklonia produced in Test Example 1, the contents of polyphenols and flavonoids were measured, and the content of antioxidants maintained without being destroyed was measured. The results are shown in Table 4. The test method is as follows, and the control group For the sample, freshly harvested persimmons were used.

Polyphenol content was determined according to the method of Dewanto et al. (Dewanto et al., 2000 J Agric Food Chem 50: 3010-3014), and 2 mL of 2% sodium carbonate and 50% 2% sodium carbonate in 100 μl of extracts of Examples, Comparative Examples and Controls. After adding 100 μl of Folin-Ciocalteu reagent, absorbance was measured at 720 nm, and the content was calculated by a calibration curve of gallic acid (Sigma-Aldrich Co., USA).

In addition, the flavonoid content was determined by adding 0.15 mL of 5% sodium nitrite to 100 mL of the extracts of Examples, Comparative Examples and Controls according to the method of Saleh and Hameed (Saleh ES, Hameed A 2008 Food Chem 114: 1271-1277). After leaving it at 25 ° C. for 6 minutes, 0.3 mL of 10% aluminum chloride was added and left at 25 ° C. for 5 minutes.

Subsequently, 1 mL of 1N NaOH was added and the absorbance was measured at 510 nm after adding on Voldex, and the content was calculated by a calibration curve of rutin hydrate (Sigma-Aldrich Co., USA).

antioxidant content Polyphenols (mg%) Flavonoids (mg%) control group 11.79 ± 0.38 7.82 ± 0.29 Example 1 10.57 ± 0.32 6.97 ± 0.27 Example 2 11.18 ± 0.34 7.35 ± 0.25 Example 3 11.20 ± 0.38 7.36 ± 0.24 Example 4 11.19 ± 0.33 7.35 ± 0.25 Example 5 11.19 ± 0.38 7.32 ± 0.25 Example 6 11.24 ± 0.31 7.39 ± 0.27 Example 7 11.20 ± 0.31 7.34 ± 0.26 Comparative Example 1 6.21 ± 0.15 3.85 ± 0.19 Comparative Example 2 8.07 ± 0.21 5.16 ± 0.23

In the case of the present invention as shown in Table 4, when treated with the blanching composition according to the present invention, unlike the comparative example, there is little change in the content compared to the freshly collected control group, so the antioxidants are maintained without being destroyed. can confirm.

As described above, blanching using the blanching composition according to the present invention solves the brown discoloration problem that may occur during storage or distribution and the taste deterioration problem in which bitterness increases, thereby reducing consumer complaints and difficulties in distribution or export. In addition, the present invention has the advantage of increasing the value of distributed Ecklonia cava by preventing the problem that antioxidant substances such as polyphenols and flavonoids, which are functional substances contained in Ecklonia cava, are destroyed and their content decreases. .

Claims (5)

It is characterized in that it is prepared by adding dried banana peel, licorice and purified water, raising the temperature to 90 to 100 ° C, maintaining it for 4 to 8 hours, and then removing the suspended matter to inhibit browning and taste deterioration of Ecklonia and destroy antioxidants Ecklonia blanching composition to prevent.
The method of claim 1, wherein the composition
About 100 parts by weight of dry banana peel
Licorice is 10 to 20 parts by weight,
Purified water is characterized in that prepared by including 200 to 400 parts by weight.
The method of claim 1 or 2, wherein the composition
The eggshell blanching composition, characterized in that it is prepared by further comprising at least one selected from the group consisting of dried lemon peel, dried orange peel, dried eggshell, dried egg yolk, dried garlic stalks and dried ginger leaves.
4. The method of claim 3, wherein the composition
It is prepared by including 40 to 80 parts by weight of at least one selected from the group consisting of dried lemon peel, dried orange peel, dried eggshell, dried egg yolk, dried garlic stalks, and dried ginger leaves, based on 100 parts by weight of the dried banana peel. Ecklonia blanching composition, characterized in that.
The method of claim 4, wherein when two or more are selected from the group consisting of dried lemon peel, dried orange peel, dried eggshell, dried egg yolk, dried garlic stalks and dried ginger leaves, they are included in the same weight ratio. Blanching composition.

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