Composition for improving flavor of food, containing phlorotannin as active ingredient

A technology of brown algae polyphenols and active ingredients, which is applied in the field of compositions for improving food aroma, and can solve problems such as reduced quality of dietary life, freshness, artificial seasoning, and non-ideal eating habits, so as to reduce odor, burden and hangover , increase the effect of elasticity

Inactive Publication Date: 2021-07-30
BOTAMEDI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, with the rapid development of urbanization and industrialization, the eating habits of modern people are far from ideal due to the freshness of food materials in large quantities, additives, artificial seasonings, etc.
As a result, the taste of food is not based on the real taste of fresh ingredients, but the artificial taste dominates, resulting in a phenomenon that the quality of dietary life deteriorates
Also, the random use of artificial additives, salt, sweeteners, etc. used to process the taste of food becomes a risk factor for health
Furthermore, with the combination of lack of exercise, stress, excessive intake of fat or sugar, and the harmful effects of various food additives that often occur in urban life, the decline in the quality of dietary life of modern people has reached a very serious state.

Method used

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  • Composition for improving flavor of food, containing phlorotannin as active ingredient
  • Composition for improving flavor of food, containing phlorotannin as active ingredient
  • Composition for improving flavor of food, containing phlorotannin as active ingredient

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0091] Example 1. Preparation of compositions containing brown algae polyphenols

[0092] In order to prepare a composition containing the brown algae polyphenol of the present invention as an active ingredient, it is extracted from Korean brown algae by the following method.

[0093] Wash the Ecklonia cava with distilled water to remove foreign matter, and after drying in the shade, break it up. Put 500g of the above-mentioned kelp into an extraction container, add a 30% by weight ethanol aqueous solution whose weight is 20 times that of the above-mentioned kelp, and then reflux extraction at 75°C to 80°C for 4 hours to obtain an extract. After the above-mentioned extract was filtered through a 10 μm filter, the filtered extract was concentrated under reduced pressure to obtain a primary extract concentrate. Composition 1 (170 g) was obtained by pulverizing the above-mentioned primary extract concentrate solution after being dried in a vacuum dryer.

[0094] The above-menti...

Embodiment 2

[0101] Example 2. Effect of improving the flavor of rice cooked with the composition

[0102] After washing 4200g of uncooked rice, put 700g into 6 identical rice cookers without soaking, add 1400cc of water respectively, and mix composition 1, composition 2, composition 3, composition 4 and combination Each 140mg of substance 5 was dropped into the electric rice cooker respectively and stirred 5 times. Nothing was added to the remaining 1 rice cooker. The rice cooker was turned on and cooking was performed. Moisture content was measured after cooking at room temperature for 2, 4, 6 and 1 hour. In addition, the rice cooked and cooled for 30 minutes was frozen in a -20° C. refrigerator for 24 hours, and then thawed at normal temperature for 6 hours to measure the water content. The moisture content is measured with a heating type moisture content meter, and the heating temperature is set to 120°C. Table 2 summarizes the results of the water content (% by weight) of rice whe...

Embodiment 3

[0112] Embodiment 3. The preparation of the liquid product with composition as active ingredient

[0113] Preparation examples containing the compositions as active ingredients were prepared at the weight ratios shown in Table 5. Comparative examples for comparative experiments were prepared as shown in Table 5 below.

[0114] table 5

[0115]

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PUM

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Abstract

The present invention relates to a composition and a product which are used when cooking food containing carbohydrates and proteins as main ingredients, when cooking processed food such as ramen, when preparing vegetable protein food such as tofu, or when administrating alcoholic beverages, coffee, tea, beverages and the like, so as to increase the elasticity, texture or taste of prepared or cooked food, thereby improving the flavor thereof.

Description

technical field [0001] The present invention relates to compositions which can improve the aroma of food and products comprising the same. [0002] The present invention relates to the following compositions and products: when cooking foods mainly composed of carbohydrates and proteins, cooking processed foods such as ramen, preparing vegetable protein foods such as tofu, or ingesting alcohol, coffee, etc. , tea, beverages, etc., by using it to increase the elasticity, texture or taste of the prepared or cooked food, thereby improving the aroma. When the above composition and product are used, the amount of salt and artificial additives in food can be reduced, the taste and aroma of food can be improved, and for alcohol, hangover after drinking can be improved. The present invention also relates to compositions and products for improving food aroma, which can improve the preservation of cooked food, and help to improve health through continuous intake, such as regulating body...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/20A23L29/00A23L29/206
CPCA23F3/405A23L2/56A23L2/60C12C5/026C12G2200/21C12G3/055C12G3/06A23L27/2052A23L13/428A23L7/1965A23L11/45A23L27/88A23L29/035A23L29/206A23L27/10A23L29/37A23L27/34
Inventor 李涬雨金成镐慎贤哲千显哲尹振硕康文硕
Owner BOTAMEDI
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