Food composition comprising natural extract for enhancing saltiness, and multiple emulsions using same

Abstract

The present invention relates to a food composition using a natural extract for enhancing saltiness. More specifically, a mixing ratio of a shiitake mushroom extract, a lotus root extract and a Chinese cabbage extract, which have high saltiness perceivability, is provided and is used for preparing a double emulsion. The double emulsion prepared according to the present invention has enhanced saltiness while having a stable form, and enables the amount of oil to be reduced, and thus the present invention can be applied to the preparation of various food by using the emulsion.

Description

Food composition for enhancing saltiness containing natural extracts and multiple emulsions using the same

[0001] The present invention relates to a composition and a saltiness enhancer for enhancing the saltiness of food using natural extracts. More specifically, the present invention provides a mixture of shiitake mushroom, lotus root, and cabbage extracts effective in enhancing saltiness, and provides a food product in the form of a multiple emulsion using the same. When a food product is manufactured using the composition of the present invention, sodium intake can be reduced.

[0002] This invention was carried out with the support of the research project "Discovery of salty substitute materials for sodium reduction in hypertensive patients, potassium materials for enhancing potassium content, and development of products using the same" of the high value-added food technology development project supported by the Ministry of Agriculture, Food and Rural Affairs (Project No.: RS-2024-00403609, Research management specialist organization: National Institute of Agricultural Science and Technology Planning and Evaluation, Organizing organization: Shinsegae Food Co., Ltd., Research period: 2024.04.01 ~ 2027.12.31).

[0003] The physiological sodium requirement of the body is 180-230 mg / day, which can be adequately supplied through natural foods (WHO, 2007). However, according to data reported by the Ministry of Health and Welfare, the daily sodium intake of Koreans is 4,878 mg, which is 2.4 times higher than the World Health Organization's maximum recommended intake of 2,000 mg, a very serious level. In particular, men in their 30s to 50s consume a whopping 6,327 mg, more than three times the recommended daily intake. This sodium intake is the highest in Korea, excluding African countries. Comparing daily salt intake, the United States consumes 8,000 to 12,000 mg / day, the European Union consumes 8,000 to 11,000 mg / day (EFSA, 2005), and Korea, in particular, consumes 15,000 to 20,000 mg / day, which is much higher than the United States or the European Union, making the development of sodium reduction technology urgent.

[0004] Accordingly, the Korea Food and Drug Administration (KFDA) is also implementing a policy to reduce sodium in processed foods, notifying that the salt content of major sources of sodium intake, such as soy sauce, doenjang, and gochujang, will be gradually reduced. In particular, the KFDA is actively working with relevant industries to reduce the salt content of soy sauce to 0.1–1.0, thereby reducing sodium content by up to 400mg per 100g.

[0005] To reduce sodium intake, methods include using salt substitutes or saltiness enhancers. Salt substitutes such as KCl, MgCl2, and MgSO4 are commonly used, but they are chemically manufactured and have a unique bitter taste and off-flavor, which reduces their palatability. On the other hand, using saltiness enhancers has the advantage of reducing sodium consumption while maintaining palatability by increasing the perceived saltiness compared to using the same amount of salt.

[0006] Animal-based ingredients such as beef and anchovies have been widely used as saltiness enhancers, but recently, research on the development of plant-based ingredients has been increasing due to social issues such as animal welfare, health, religious beliefs, and the environment.

[0007] Accordingly, the inventors of the present invention selected a material having a salty taste enhancing effect from plant materials and completed the present invention by using the material to reduce sodium intake by significantly increasing the salty taste compared to using the same amount of salt.

[0008] The present invention has been conceived to solve the above problems and meet the above needs, and aims to provide a mixing ratio of vegetables that can reduce sodium intake.

[0009] The present invention also seeks to provide a production ratio for a double emulsion having morphological stability by applying a vegetable oil having a salty taste enhancing effect.

[0010] Hereinafter, the present invention will be described in detail with reference to the drawings. The advantages and features of the present invention, and the embodiments that achieve them, will be apparent by reference to the embodiments described below. However, the present invention is not limited to the embodiments disclosed below and may be implemented in various different forms. These embodiments are provided solely to ensure that the disclosure of the present invention is complete and to fully inform those skilled in the art of the scope of the invention. The present invention is defined solely by the scope of the claims. Like reference numerals designate like elements throughout the specification.

[0011] Unless otherwise defined, all terms (including technical and scientific terms) used herein may be used in a sense commonly understood by those of ordinary skill in the art to which the present invention pertains. Furthermore, terms defined in commonly used dictionaries are not to be interpreted ideally or excessively unless explicitly and specifically defined otherwise. The terminology used herein is for the purpose of describing embodiments and is not intended to limit the present invention. In this specification, singular forms also include plural forms, unless specifically stated otherwise.

[0012] The present invention provides a food composition for enhancing saltiness, comprising a shiitake mushroom (Lentinula edodes) extract, a lotus root (Nelumbo nucifera) extract, and a cabbage (Brassica campestris) extract.

[0013] In the present invention, the shiitake mushroom extract, lotus root extract, and cabbage extract are mixed in a weight ratio of 2:5:3, thereby enhancing the saltiness enhancing effect.

[0014] According to a preferred embodiment, the shiitake mushroom extract, lotus root extract, and cabbage extract are obtained by extracting 5 to 15 g of dried shiitake mushroom, dried lotus root, and dried cabbage per liter (L) of extraction solvent, respectively.

[0015] The shiitake mushroom extract, lotus root extract, and cabbage extract of the present invention are not limited to any extraction method, but the solvent is water (purified water), and hot water extraction is preferred.

[0016] In addition, an emulsion for food additives is provided, which comprises a mixed composition of a shiitake mushroom (Lentinula edodes) extract, a lotus root (Nelumbo nucifera) extract, and a cabbage (Brassica campestris) extract.

[0017] The emulsion of the present invention is a double emulsion of water-in-oil-in-water (W1 / O / W2) type in which a water-in-oil (W1 / O) type emulsion is dispersed in an external phase (W2), wherein W1 is an internal phase, O is an oil phase, and W2 is an external phase, and the external phase may contain a mixed composition of the shiitake mushroom extract, lotus root extract, and cabbage extract.

[0018] The above mixed composition is a mixture of 1 part by weight of shiitake mushroom extract, 0.7 to 2.5 parts by weight (or 0.75 to 2.5 parts by weight) of lotus root extract, and 0.6 to 1.5 parts by weight (preferably in a weight ratio of 2:5:3) of cabbage extract.

[0019] The food additive emulsion of the present invention is preferably mixed with 2 parts by weight of the external water phase (W2) relative to 8 parts by weight of the water-in-oil (W1 / O). When mixed in this ratio, stable HIPDEs (high internal phase double emulsions; hereinafter, HIPDEs) can be produced.

[0020] The present invention also provides a method for producing an emulsion for use as a food additive, comprising the steps of: a) preparing a mixed composition comprising a Lentinula edodes extract, a lotus root (Nelumbo nucifera) extract, and a cabbage (Brassica campestris) extract; b) preparing a water-in-oil (W1 / O) type emulsion; and c) mixing 8 parts by weight of the water-in-oil type emulsion of step b) with 2 parts by weight of the mixed composition prepared according to step a).

[0021] In the present invention, it is preferable that the mixed composition be a mixture of 0.7 to 2.5 parts by weight (or 0.75 to 2.5 parts by weight) of lotus root extract and 0.6 to 1.5 parts by weight (preferably in a weight ratio of 2:5:3) of cabbage extract per 1 part by weight of shiitake mushroom extract.

[0022] In addition, the present invention provides mayonnaise comprising the food composition or a food additive emulsion manufactured by the manufacturing method.

[0023] The present invention provides a food composition comprising unprocessed natural extracts by selecting shiitake mushrooms, lotus roots, and cabbage as extraction targets, and provides the most effective mixing ratio for enhancing saltiness.

[0024] When the food composition of the present invention is used, the perception of saltiness can be increased without the separate addition of sodium, thereby reducing sodium intake by consumers.

[0025] The present invention also provides a double emulsion using a mixed composition of the shiitake mushroom, lotus root, and cabbage extracts, and the double emulsion produced according to the present invention has a stable form while exhibiting a salty taste, and thus has the advantage of reducing the use of additional oil and sodium.

[0026] Figure 1 is an image showing the appearance of a cabbage extract manufactured by another method according to one embodiment of the present invention. Figures A and C of Figure 1 are the results obtained when extracted under the condition of 250 mL of water + 5 g of dried vegetables, and Figures B and D are the results obtained when extracted under the condition of 250 mL of water + 2.5 g of dried vegetables.

[0027] Figure 2 is an image of a single extract (vegetable extract) and a mixed extract (vegetable extract) manufactured according to the present invention. In Figure 2, A represents a shiitake mushroom extract (S), B represents a lotus root extract (L), and C represents a cabbage extract (C). Figures D, E, F, and G in Figure 2 are images of a composition (mixed vegetable extract) in which a shiitake mushroom extract, a lotus root extract, and a cabbage extract are mixed in weight ratios of 4:3:3, 5:3:2, 2:5:3, and 3:5:2, respectively.

[0028] Figure 3 is a graph showing the results of measuring the salinity of single and mixed vegetables. In Figure 3, S represents single shiitake mushroom, L represents single lotus root, C represents single cabbage, and SLC represents mixed vegetables of shiitake mushrooms, lotus root, and cabbage, according to the numerical ratios listed on the back. In this result, p < 0.05.

[0029] Figure 4 is a graph showing the sensory evaluation (9-point scale evaluation for saltiness intensity, saltiness preference, and overall preference) of single and mixed vegetables.

[0030] Figure 5 is a graph comparing the perceived saltiness intensity according to the salt concentration added to each water and vegetable stock through sensory evaluation.

[0031] Figure 6 is an image confirming the appearance of the double emulsion over time according to the W1 / O:W2 ratio. In Figure 6, A is the result of applying the same ionic strength (116 mM NaCl) to the internal and external phases, B is the result of adding amino acids to the internal (66 mM NaCl and 30 mM L-arginine and glycine, respectively) and external (96 mM NaCl) phases to have different ionic strengths, and C is the result of adding amino acids to the internal (97 mM MgCl2) and external (116 mM NaCl and 30 mM L-arginine and glycine, respectively) phases to have different ionic strengths (from left to right, W1 / O:W2 ratio = 5:5, 6:4, 7:3, 8:2).

[0032] Figure 7 is an image confirming the droplet size distribution of a double emulsion manufactured according to the present invention. In Figure 7, A represents the result immediately after manufacturing the double emulsion, B represents the result after 7 days, and C represents the result after 14 days. All primary emulsions (W1 / O) of the double emulsions observed in Figure 7 were manufactured under the conditions of W150% and O50%.

[0033] FIG. 8 shows the storage modulus (G') and loss modulus (G″) of a double emulsion manufactured according to the present invention, and shows the results immediately after manufacture when the W1 / O:W2 ratio is 8:2 (A) and when it is 7:3 (B), 7 days after manufacture when it is 8:2 (C), and 14 days after manufacture when it is 8:2 (D).

[0034] Figure 9 is an image confirming the appearance of HIPDEs manufactured according to the type of water. In Figure 9, control represents the control group HIPDEs, and S, L, C, and SLC253 represent HIPDEs manufactured using each water type.

[0035] Figure 10 shows the results of confirming the particle distribution of HIPDEs applied with the water solution manufactured according to the present invention according to the storage period.

[0036] Figure 11 is an image of HIPDEs applied with a water-soluble coating manufactured according to the present invention observed with an optical microscope according to the storage period.

[0037] Figure 12 shows the results of measuring the degree of viscoelasticity according to the storage period of HIPDEs to which the water-soluble composition manufactured according to the present invention is applied.

[0038] FIG. 13 is an image of the appearance of HIPDEs manufactured at a ratio of W1:O of 2:8 in the first emulsion according to one embodiment of the present invention.

[0039] Figure 14 is a microscopic image of particles of HIPDEs manufactured with a W1:O ratio of 2:8 in the first emulsion.

[0040] Figure 15 is an image explaining the principle of double emulsion.

[0041] Figure 16 shows the results of confirming the appearance of each mayonnaise in the form of HIPDEs manufactured according to the present invention.

[0042] Figure 17 shows the results of comparing the difference in saltiness perception between single mayonnaise and double mayonnaise manufactured according to the present invention.

[0043] Figure 18 shows the results of confirming whether the double mayonnaise to which the mixed vegetable oil according to the present invention is applied exhibits the same saltiness as when the salt content is increased by x% in the single mayonnaise.

[0044] The present invention will be described in more detail with reference to the following examples. These examples are intended only to illustrate the present invention and are not intended to limit the scope of the present invention.

[0045] The present invention provides a food composition for enhancing saltiness, comprising a shiitake mushroom (Lentinula edodes) extract, a lotus root (Nelumbo nucifera) extract, and a cabbage (Brassica campestris) extract.

[0046] In the present invention, "vegetables" refers to extracts obtained by boiling vegetables, and in the present invention, refers to extracts of shiitake mushrooms, lotus root, and cabbage, respectively. In the present invention, shiitake mushroom extract, lotus root extract, and cabbage extract refer to extracts of shiitake mushrooms, lotus root, and cabbage, respectively.

[0047] In the present invention, the extraction method is not particularly limited, but most preferably, a hot water extraction method is used.

[0048] A method for forming a multiple emulsion (preferably HIPDEs) using the above-described water is provided in the present invention.

[0049] A multiple emulsion is a system in which a water-in-oil (W / O) type emulsion and an oil-in-water (O / W) type emulsion exist simultaneously within a single emulsion. Specifically, a water-in-oil-in-water (O / W / O) type emulsion, in which a water-in-oil (W / O) type emulsion is redispersed in an oil phase, and conversely, a water-in-oil-in-water (W / O / W) type emulsion, in which a water-in-oil (W / O / W) type emulsion is redispersed in an aqueous phase, are called multiple emulsions.

[0050] Multiple emulsions can appear in various forms, such as O / W / O type, W / O / W type, O / W / O / W type, W / O / W / O type, and O / W / O / O type, depending on the composition of the emulsifier and the manufacturing method. However, much research has been conducted on W / O / W type multiple emulsions, which have high applicability in terms of stability and usability.

[0051] W / O / W multiple emulsions possess semipermeable liquid membrane properties, separating the inner oil phase from the outer oil phase. This property allows multiple emulsions to be used as controllable release delivery systems. Therefore, these W / O / W multiple emulsions can be applied in medicine, cosmetics, and solvent extraction.

[0052] The present invention provides a method for producing a double emulsion in the form of W1 / O / W2 in which water is applied to an external aqueous phase (W2) to produce a stable, salty taste-enhancing multiple emulsion (preferably HIPDEs).

[0053] In the external phase of the present invention, vegetable extracts can be used, and preferably, a food composition (mixed vegetable extract) in which shiitake mushroom extract, lotus root extract, and cabbage extract are mixed in a weight ratio of 1:0.7 to 2.5:0.6 to 1.5 can be used. In the present invention, by applying mixed vegetable extracts having a ratio of SLC253, SLC433, SLC352, etc. to the external phase of the multiple emulsion, not only the oil content is reduced, but also the saltiness is enhanced, so that it can be used without separate sodium addition, thereby reducing sodium intake.

[0054] The oil used in forming the emulsion of the present invention is not particularly limited, but may include any oil that can be added to food, such as MCT oil, carrot oil, peanut oil, almond oil, jojoba oil, apricot kernel oil, avocado oil, canola oil, dalmaji flower seed oil, grape seed oil, olive oil, rice bran oil, rosehip oil, sesame oil, soybean oil, sunflower seed oil, coconut oil, etc. The surfactant added to the oil is not particularly limited, but may include not only lecithin but also Span 60, Span 80, Span 83, Span 120, etc. In addition, the hydrophobic functional substances added to the oil are not greatly limited, but include antheraxanthin, astaxanthin, alpha-carotene, beta-carotene, beta-apo-4'-carotenal, beta-apo-8'-carotenal, canthaxanthin, citranaxanthin, cryptoxanthin, dehydroplectaniaxanthin, diatoxanthin, fucoxanthin, fucoxanthinol, lactucaxanthin, lutein, lycopene, Neoxanthin, neurosporaxanthin, neurosporene, peridinin, phytoene, rhodopin, siphonaxanthin, spheroidene, spirilloxanthin, torularhodin, uriolide, uriolide acetate, violaxanthin,Zeaxanthin, bixin, capsanthin, gamma-carotene, delta-carotene, epsilon-carotene, zeta-carotene, norbixin, torulene, nerolidol, citral, cinnamaldehyde, citronellol, cis-3-hexanal, isoamyl acetate, 1-octen-3-one, octyl acetate, massoia lactone, menthol, methyl butyrate, menthone, Pentyl butyrate, pentyl pentanoate, geraniol, decanal, 1-naphthol, fish oil, beeswax, D-limonene, vitamin A, vitamin E, Coenzyme Q10, lecithin, docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA), capsaicin, and quercetin among other nutrients.

[0055] The surfactant used in forming the single emulsion of the present invention is not particularly limited, but may include polysorbate 80 (Tween 80), polysorbate 20 (Tween 20), polysorbate 40 (Tween 40), or polysorbate 60 (Tween 60).

[0056] In the present invention, "mayonnaise" is a semi-solid food in an emulsified state that contains refined vegetable oil and vinegar based on egg yolk (egg yolk) as an animal raw material that generally acts as an emulsifier, and is used for the purpose of enhancing the flavor of various salad dressings, sauces, etc., or as an ingredient in cooking.

[0057]

[0058] [Example 1]

[0059] Production of vegetables

[0060] In the present invention, shiitake mushrooms, lotus root, and cabbage were selected as vegetables rich in representative amino acids (glutamic acid, glycine, arginine, etc.) that impart umami flavor. Using these vegetables, vegetable broth (hereinafter referred to as "chaesu"), a hot water-extracted extract, was used to verify its effectiveness as a saltiness enhancer.

[0061]

[0062] 1-1. Extraction conditions

[0063] The vegetable extract of the present invention was prepared by drying shiitake mushrooms, cabbage, and lotus root and then extracting them using hot water. In this example, a preliminary experiment was conducted using cabbage to determine the concentration of each vegetable extract.

[0064] Extraction ratioTemperatureTimeA250 mL water + 5 g dried vegetables100℃ water bath1 hB250 mL water + 2.5 g dried vegetables1 hC250 mL water + 5 g dried vegetables2 hD250 mL water + 2.5 g dried vegetables2 h

[0065] The results extracted using the method of Table 1 above are as shown in Fig. 1. Referring to Fig. 1, although the steeping times of A and C, B and D differ by about 1 hour, the color difference was minimal to the naked eye. In addition, samples A and C using 5 g were too strong in taste and aroma as samples with the same content of existing dried vegetables. On the other hand, when the amount was reduced by half to 2.5 g, a subtle aroma was observed, the sweetness of the cabbage was not strong, and it was judged that it would not affect the saltiness sensory. (5 g: dried vegetable content 1.96% / 2.5 g: dried vegetable content 0.99%)

[0066] Therefore, the vegetable extract of the present invention is preferably prepared by extracting 5 to 15 g (preferably 10 g) of dried vegetables per 1 L of water, and in the examples below, 2.5 g of dried vegetables (dried vegetable content 0.99%) was used per 250 mL of water, and prepared under the conditions of a 100°C water bath for 2 h.

[0067]

[0068] 1-2. Vegetable mixing ratio

[0069] After purchasing commercially available shiitake mushrooms, lotus roots, and cabbage, they were dried in a hot air dryer at 60℃ for approximately 20 hours or more and stored in a cool place, avoiding direct sunlight.

[0070] After each of the dried shiitake mushrooms, lotus roots, and cabbages was subjected to hot water extraction at 100°C (boiling in a water bath for 2 hours), the dried spores were filtered out separately, and only the clear water was used to prepare each single vegetable extract (the ratio for hot water extraction of each single vegetable extract is as shown in Table 2 below). The ratios in Table 2 below represent the weight ratio (w / w%).

[0071] (W / W%) Ingredient ratio (%) Shiitake mushroom slices (S) Lotus root slices (L) Cabbage slices (C) Dried shiitake mushrooms 1--Dried lotus root-1-Dried cabbage--1Water 999999Total 100100100

[0072] The mixed vegetable soup according to the present invention is prepared by mixing single vegetables of shiitake mushrooms, lotus root, and cabbage, and the respective combinations are as shown in Table 2 below. The appearances of each of the three single vegetables and four mixed vegetables 4 prepared according to the present invention are as shown in Figure 2. The ratios in Table 3 below represent weight ratios (w / w%).

[0073]

[0074] Mixed vegetable production mixing ratio (W / W%) treatment ratio (%) total (%) shiitake mushroom vegetable lotus root vegetable cabbage vegetable S100--100L-100-C--100SLC433403030SLC532503020SLC253205030SLC352305020SLC244204040SLC442404020

[0075] Unless otherwise specified in Table 3 above and below, S represents shiitake mushroom stock, L represents lotus root stock, and C represents Chinese cabbage stock.

[0076] In the present invention, SLC refers to a mixed composition of shiitake mushroom, lotus root, and cabbage extracts. The numbers following SLC indicate the mixed weight ratio of each individual extract. For example, "SLC253" refers to a composition containing shiitake mushroom extract, lotus root extract, and cabbage extract mixed in a weight ratio of 2:5:3.

[0077]

[0078] [Example 2]

[0079] Confirmation of the salty taste enhancing effect of vegetables

[0080] 2-1. Check salinity

[0081] In this example, the salinity of each of the single samples (S, L, C) and mixed samples (SLC433, SLC532, SLC253, SLC352, SLC244, SLC442) manufactured in Example 1 was measured using a conductivity meter (Sevencompact TM S230 conductivity meter, Mettler Toledo international Inc., Schwerzenbach, Switzerland).

[0082] The results of the salinity analysis of each vegetable measured according to this example are as shown in Fig. 3. Referring to Fig. 3, among single vegetables, cabbage vegetables, lotus root vegetables, and shiitake mushroom vegetables showed the highest salinity in that order, and among mixed vegetables, the SLC253 (S:L:C=2:5:3) mixture showed the highest salinity.

[0083]

[0084] 2-2. Sensory evaluation

[0085] A sensory evaluation was conducted to compare the saltiness of three types of single vegetables (S, L, C) and six types of mixed vegetables (SLC433, SLC532, SLC253, SLC352, SLC244, SLC442) manufactured according to Example 1-2.

[0086] This sensory evaluation was conducted using a 9-point scale for saltiness intensity, saltiness preference, and overall preference. Among the single vegetables, lotus root vegetable (L) showed the highest saltiness intensity and overall preference. It is expected that the high perception of saltiness of lotus root vegetable is related to its highest amino acid content. Although lotus root vegetable itself has a low salinity, it is understood that the saltiness is further enhanced through interaction with the amino acids in the vegetable. Referring to Figure 4, among the mixed vegetables, SLC253 (S:L:C=2:5:3) showed the highest values ​​in all items, and it can be confirmed that the SLC352 (S:L:C=3:5:2) combination also had a significant effect. In conclusion, the saltiness of the mixed vegetables was strongly perceived in the order of SLC253 > SLC433 > SLC352 > Others, and the overall preference showed the same trend. This is a result that contrasts with SLC442, which has a relatively high saltiness but low preference (saltiness), and SLC244, which has low saltiness and preference.

[0087] Vegetables each have their own unique characteristics, such as taste and flavor, and when mixed, their intensity and preference can vary depending on the mixture. According to the present invention, preference was found to be enhanced more when mixed than when used alone. This result is understood to be because when vegetables are mixed, various compounds are mixed, enriching the taste and flavor, and various tastes, including umami, interact to enhance saltiness. In particular, according to the present invention, SLC253 was found to have a high perception of saltiness and was the most preferred combination.

[0088] In this example, salt (NaCl) was added to water and vegetable stock at a concentration of 0.67%, respectively, and the degree of saltiness perception was compared.

[0089] The results of the sensory evaluation of saltiness perception in water and vegetable stock according to the concentration of added salt are shown in Figure 5. Referring to Figure 5, when the same concentration of salt was added, the use of vegetable stock resulted in a saltiness perception effect that was approximately 26-35% higher than that of water.

[0090] That is, when using the water according to the present invention, the amount of salt added to impart saltiness can be reduced by about -16 to -25%.

[0091]

[0092] [Example 3]

[0093] Manufacturing of HIPDEs with water-soluble coatings

[0094] 3-1. Selection of HIPDEs formulation

[0095] Emulsions with a higher ratio of internal phase to external phase are called HIPEs (high internal phase emulsions), and double emulsions with a higher ratio of internal phase to external phase are called HIPDEs (high internal phase double emulsions; hereinafter, HIPDEs). HIPDEs have a broader surface activity than general double emulsions, resulting in higher emulsifying power. They also have semi-soiled properties, resulting in a more stable form, making them highly versatile and applicable to a variety of foods.

[0096] When applying a water sample or adding an electrolyte to the external aqueous phase (W2) during the manufacture of a double emulsion, the emulsion may burst due to osmotic pressure, etc., and become unstable. Therefore, the osmotic pressure must be calculated and an electrolyte must be added to the internal aqueous phase (W1) to manufacture a stable emulsion. In addition, since the characteristics of the emulsion also vary depending on the ratio of W1 / O and W2, in this example, a stable W1 / O:W2 ratio was selected prior to manufacturing a double emulsion in the form of HIPDEs with added electrolyte and amino acid.

[0097] In this example, in order to confirm the stability according to the W1 / O:W2 ratio, when the mixture was manufactured in 5:5 to 8:2 ratios, only the 8:2 ratio showed a stable form without separation until the 14th day of storage (see Fig. 6). In addition, the mixing ratio was varied according to the addition of amino acids and electrolytes to the internal and external phases, and the W1 / O:W2 ratio was also manufactured in 5:5 to 8:2 ratios. The mixing ratios are shown in Table 4 below, and the external appearance photographs are shown in Fig. 6.

[0098] Location and concentration of NaCl, amino acids, and MgCl2 selected in each emulsionLocationL-Arginine (mM)Glycine (mM)NaCl (mM)MgCl2(mM)AW1--116-W2--116-BW1303066-W2--96-CW1---97W23030116-

[0099] Referring to Table 4 and Figure 6, it can be confirmed that when the W1 / O:W2 ratio is 8:2, stable HIPDEs that do not separate are produced.

[0100]

[0101] In relation to this, Fig. 7 is an image showing the droplet size distribution of a double emulsion manufactured according to the present invention, confirmed using a Mastersizer (Mastersizer 3000, Malvern Instruments Ltd., Worcestershire, UK). In Fig. 7, A represents the result immediately after manufacturing the double emulsion, B represents the result after 7 days, and C represents the result after 14 days. All primary emulsions (W1 / O) of the double emulsions observed in Fig. 7 were manufactured under the conditions of W1 = 50%, O = 50%.

[0102] Referring to Figure 7, it can be confirmed that the droplet size distribution remained constant over time only at the 8:2 ratio for all treatment groups.

[0103] Figure 8 shows the storage modulus (G') and loss modulus (G″) of the manufactured double emulsion, and the results are shown immediately after manufacture when the W1 / O:W2 ratio is 8:2 (A) and 7:3 (B), after 7 days (C) for 8:2, and after 14 days (D) for 8:2. In this example, the viscoelasticity was measured using a rheometer (Rheometer, MCR 302, Anton Paar, Graz, Austria).

[0104] When the W1 / O:W2 ratio is 8:2, it exhibits semi-solid properties, and at 7:3, liquid properties are maintained. Therefore, it is judged that suitable HIPEs are formed based on the characteristics such as high viscosity, semi-solid, and low droplet size that appear at the ratio of 8:2 (see Figure 8).

[0105] In conclusion, it was confirmed that the W1 / O:W2 ratio was most stable when it was 8:2, and in the examples below, HIPDEs were manufactured by applying the water content to this mixing ratio.

[0106]

[0107] 3-2. Manufacturing of HIPDEs using water-based solutions

[0108] HIPDEs were manufactured with a W1 / O:W2 mixing ratio of 8:2 selected according to Example 3-1, and the detailed mixing ratios are as described in Tables 5 and 6 below. The harvested water was manufactured using a total of seven types of harvested water, including three single harvested waters and four mixed harvested waters of Example 1.

[0109] HIPDEs manufacturing ratio 1W1 / O / W2 double emulsion (100%) 1st emulsion (80%) W2 phase (20%, 50 g) W1 phase (40%, 100 g) Oil phase (40%, 100 g) Ingredients MgCl 2 97.6 mM, DWPGPR 5%, Canola oil NaCl 59.7 mM, Tween 2%, vegetable oil or water (control)

[0110]

[0111] HIPDEs Manufacturing Composition (w / w%) (w / w%) Position Ingredient Control SLCSLC253W1Water 99.199.199.199.199.1MgCl 20.930.930.930.930.93OCanola oil 9595959595PGPR55555W2Water 48.7----Shiitake mushroom stock-48.7--9.7Lotus root stock--48.7-24.4Chinese cabbage stock---48.714.6NaCl 0.340.340.340.340.340.34Tween® 8011111

[0112] In Table 6, Control is HIPDEs made with water instead of vegetable stock, S is HIPDEs made with shiitake mushroom stock, L is HIPDEs made with lotus root stock, C is HIPDEs made with cabbage stock, and SLC253 is HIPDEs made with mixed vegetable stock (S:L:C=2:5:3).

[0113]

[0114] 1) Preparation of primary emulsion (W1 / O)

[0115] HIPDEs were prepared with reference to the mixing ratios in Tables 5 and 6 above. In the above table, for the preparation of the inner phase (W1), MgCl2 was dissolved in water (distilled water) at a calculated concentration of 97 mM. The oil phase (O) was prepared by sufficiently dissolving 5% (w / w) PGPR in canola oil. The inner phase 50% (w / w) was dispersed in the oil phase 50% (w / w) and homogenized at 700 rpm for 3 minutes using a propeller homogenizer (Propeller stirrer, Chang shin, South Korea), and then homogenized at 15,000 rpm for 5 minutes using an ultra-high-speed homogenizer (T25 digital IKA®, Ultra-Turrax®, Germany) to prepare a primary emulsion (W / O).

[0116]

[0117] 2) Preparation of double emulsion (W1 / O / W2)

[0118] For the preparation of the outer phase (W2), 2% (w / w) Tween® 80 was dissolved in water or distilled water, and 116 mM NaCl was added to dissolve the solution by calculating the osmotic pressure with respect to the inner phase. The inner phase emulsion (W1 / O) was dispersed in the outer phase, homogenized using a propeller homogenizer at 700 rpm for 3 minutes, and then homogenized using an ultra-high-speed homogenizer at 10,000 rpm for 3 minutes to prepare a W1 / O / W2 double emulsion.

[0119]

[0120] [Example 4]

[0121] Stability evaluation of HIPDEs with water-soluble coatings

[0122] 4-1. Appearance of HIPDEs with water applied

[0123] The appearance of HIPDEs manufactured by changing the types of vegetables according to Example 3 is as shown in Fig. 9. In Fig. 9, the control group (control) represents HIPDE manufactured using water as the external phase (W2) instead of vegetables, S represents HIPDEs manufactured with shiitake mushroom vegetables, L represents HIPDEs manufactured with lotus root vegetables, C represents HIPDEs manufactured with cabbage vegetables, and SLC253 represents HIPDEs manufactured with mixed vegetables (S:L:C=2:5:3). Specifically, the appearance of each HIPDE manufactured according to Table 5 is shown. In Fig. 9, p < 0.05. Referring to Fig. 9, the control group and the experimental groups S, L, C, and SLC253 all had a stable form immediately after manufacturing, and did not separate and showed a stable appearance even on the 14th day of storage.

[0124]

[0125] 4-2. Confirmation of particle size and zeta potential of HIPDEs with water content applied

[0126] In this example, the particle size of the HIPDEs produced was measured using a Mastersizer (Mastersizer 3000, Malvern Instruments Ltd., Worcestershire, UK), and the zeta potential of the HIPDEs was measured using a Zetasizer (Zeta sizer Nano ZS 90, Malvern, London, UK).

[0127] The particle size and zeta potential of HIPDEs to which the water content produced according to Table 6 above was applied are as shown in Table 7.

[0128] Referring to Table 7, the particle size d [3,2] Wow d [4,3] The control group manufactured with water showed the largest value, and the particle size of HIPDEs manufactured using water was relatively small. The absolute value of zeta potential of HIPDEs manufactured using water was much larger than that of the control group, indicating that they were more stable. Compared to immediately after manufacturing, the overall size increased slightly after 7 and 14 days of storage, but it was determined that the increase was not noticeably large.

[0129]

[0130] Characteristics of HIPDE at the time of manufacture (day 0), after 7 days of storage, and after 14 days of storage using single and mixed samples. Droplet size [3,2] [μm]Droplet sized [4,3] [μm]Span valueζ-potential[mV]Manufacturing time control group 20.37±0.13 Aa 23.26±0.15 Aa 0.98±0.01 Db -17.76±0.89 Aa S18.23±0.42 Cb 21.34±0.05 Dc 1.05±0.02 ABb -24.30±0.76 Ba L18.05±0.05 Cc20.72±0.04 Ec 1.00±0.01 Cc -26.57±1.91 Ca C18.54±0.31 Ba 21.73±0.11 Bc 1.06±0.02 Ab -18.73±0.93 Aa SLC25318.68±0.04 Ba 21.60±0.00 Ca 1.04±0.01 Bb -23.83±0.82 Ba Day 7 control group 20.40±0.00 Aa 23.30±0.00 Aa 1.00±0.01 Da -19.15±2.00 Aa S18.70±0.07 Ca 21.60±0.07 Cb 1.04±0.01 Bb -25.14±1.68 Ca L18.24±0.05 Db 20.96±0.05 Db 1.02±0.00 Cb -30.63±2.16 Db C19.02±0.04 Ba 22.08±0.04 Bb 1.05±0.01 Ab -21.52±1.56 Bb SLC25318.68±0.04 Ca 21.62±0.04 Ca 1.03±0.00 Bb -25.90±1.48 Ca Day 14 control group 20.42±0.04 Aa 23.32±0.04 Aa 0.99±0.00 Bab -23.47±1.50 Ab S18.72±0.04 Ba 21.84±0.05 Ca 1.07±0.01 ABa -27.73±0.98 Bb L18.30±0.00 Ba 21.26±0.05 Ba 1.06±0.01 ABa-35.78±4.12 Dc C19.37±1.45 ABa 22.64±0.21 Ea 1.27±0.27 Aa -32.32±2.50 CDc SLC25318.70±0.00 Ba 21.64±0.05 Da 1.09±0.04 ABa -29.15±4.20 BCb

[0131] In Table 7, the control group is HIPDEs made with water instead of vegetable stock, S is HIPDEs made with shiitake mushroom stock, L is HIPDEs made with lotus root stock, C is HIPDEs made with cabbage stock, and SLC253 is HIPDEs made with mixed vegetable stock (S:L:C=2:5:3). The AE superscript indicates a significant difference between samples at the same storage period (p<0.05), and the ac superscript indicates a significant difference according to storage period in the same sample (p<0.05).

[0132]

[0133] 4-3. Particle distribution of HIPDEs with water content applied

[0134] The particle distribution of the manufactured HIPDEs was measured using a Mastersizer (Mastersizer 3000, Malvern Instruments Ltd., Worcestershire, UK), and the results are shown in Fig. 10. It can be confirmed that the distribution pattern remained constant over time immediately after manufacturing (Fig. 10A), on the 7th day (Fig. 10B), and on the 14th day (Fig. 10A). However, as the storage period passed, the size gradually increased, and the distribution range slightly changed.

[0135]

[0136] 4-4. Morphological analysis of HIPDEs with water content applied

[0137] The microscopic observation images (optical microscope (CX 31, Olympus Optical Co, Ltd., Tokyo, Japan)) of the HIPDEs manufactured according to the present invention for water purification are shown in Fig. 11. Similar to the results of particle size and distribution according to the storage period, the microscopic observation also confirms a stable shape without clumping or bursting. Referring to the confirmation results of Fig. 11, it can be confirmed that W1 is well confined inside the oil, and it can be seen that the particle size and shape also follow a trend according to the overall particle size and distribution.

[0138]

[0139] 4-5. Confirmation of viscoelasticity of HIPDEs with applied water

[0140] The results of measuring the viscoelasticity of the HIPDEs subjected to water sampling using a rheometer (Rheometer, MCR 302, Anton Paar, Graz, Austria) are shown in Fig. 12. The treatment group has a semi-soiled shape, and when strain is applied, G′ (storage modulus) and G″ (loss modulus) change, showing viscosity. It can be confirmed that the semi-soiled shape is maintained from immediately after manufacturing (Fig. 12A) to the 7th day (Fig. 12B) and 14th day (Fig. 12C) of storage.

[0141]

[0142] [Example 5]

[0143] Check the manufacturing ratio of the first emulsion

[0144] In this example, it was attempted to verify whether HIPDEs in the form of a W1 / O / W2 double emulsion with water content applied are stably produced even when the ratio of the primary emulsion (W1:O) changes.

[0145] Referring to Table 5, the ratio of the W1 phase and the oil phase in the first emulsion is 5:5. Through additional experiments, the inventors of the present invention confirmed that the manufactured HIPDEs maintain a stable form even when the ratio of the W1 phase and the oil phase is 2:8 to 5:5. In this example, the W1:O ratio was 2:8, and the W1 / O:W2 ratio was the same 8:2, and the detailed mixing ratio is shown in Table 8 below. Except for the W1:O ratio, the remaining manufacturing method is the same as the HIPDE manufacturing method described in Example 3.

[0146] HIPDEs manufacturing ratio 2 (W1:O=2:8) W1 / O / W2 double emulsion (100%) 1st emulsion (80%) W2 phase (20%, 50 g) W1 phase (16%, 40 g) Oil phase (64%, 160 g) Ingredients MgCl 2 97.6 mM, DWPGPR 5%, Canola oil NaCl 59.7 mM, Tween 2%, water

[0147]

[0148] The appearance photos of HIPDEs manufactured with the mixing ratio of Table 8 above (manufactured with a W1:O ratio of 2:8) are as shown in Fig. 13 below. In this example, a red dye was added to the oil to manufacture the emulsion so that the degree of separation could be easily confirmed with the naked eye. Referring to Fig. 13, it can be confirmed that HIPDEs manufactured with a W1:O ratio of 2:8 did not separate immediately after manufacture and maintained a stable form until the 7th day of storage. On the other hand, when separation of the emulsion occurs, the layers are separated as shown in the example photo on the right side of Fig. 13.

[0149] According to this example, the micrograph of HIPDEs manufactured at a W1:O ratio of 2:8 is shown in Fig. 14. Referring to Fig. 14, it can be confirmed that HIPDEs manufactured at a W1:O ratio of 2:8 are formed into small-sized particles and are in a stable form.

[0150] In particular, it can be seen that the particle size formed is much smaller when the W1:O ratio is 2:8 than when it is manufactured at 5:5. Since the emulsion is formed with smaller particle sizes, if it is photographed under a microscope as it is, it exists in a dense state on the slide glass, making it difficult to confirm the size of a single particle. Therefore, the microscope photograph of Fig. 14 is a photograph taken after diluting the W1 / O / W2 emulsion (W1:O=2:8) with an equal amount of water. If the emulsion separates or the particles burst, the exact particle size cannot be determined, as in the example photograph on the right side of Fig. 14, and the particle does not have a circular shape.

[0151] That is, according to the present embodiment, when manufacturing HIPDEs in the form of W1 / O / W2 using the water-soluble emulsion of the present invention, the primary emulsion (W1 / O) can be manufactured at a ratio (weight ratio) of W1:O = 2:8 to 5:5, and in this case, HIPDEs in a stable form can be manufactured.

[0152] In the case of manufacturing mayonnaise as described in the examples below, it is possible to manufacture in a stable form even if the W1:O ratio of the primary emulsion is manufactured at 2:8, but in the examples below, HIPDEs and mayonnaise were manufactured by setting the W1:O ratio to 5:5.

[0153]

[0154] [Example 6]

[0155] Low-sodium mayonnaise manufacturing

[0156] 6-1. Manufacturing of mayonnaise in the form of HIPDEs

[0157] Previously, in Example 3-1, when a double emulsion was manufactured by applying a water extract, it was confirmed that the W1 / O:W2=8:2 ratio maintained a stable form for at least 14 days of storage in the form of HIPDEs. Accordingly, an attempt was made to manufacture mayonnaise in the form of a double emulsion by applying the mayonnaise formulation to the HIPDEs manufacturing formulation and method.

[0158] Conventional mayonnaise is an oil-in-water (O / W) emulsion, a single emulsion of oil and water. However, in a double emulsion, adding water to the external water phase (W2) enhances the perceived saltiness even when using the same amount of salt, allowing for a reduction in salt usage. Furthermore, during mastication or digestion, the water in the internal water phase bursts out, diluting it, thereby reducing sodium absorption (see Figure 15).

[0159] In this example, mayonnaise in the form of a double emulsion was manufactured using water as the external phase (W2), and the specific mixing ratio is as shown in Tables 9 and 10.

[0160] Mayonnaise manufacturing ratio in the form of HIPDEs W1 / O / W2 double emulsion (100%) 1st emulsion (80%) W2 phase (20%, 50 g) W1 phase (40%, 100 g) Oil phase (40%, 100 g) Ingredients MgCl2 398.1 mM, DWPGPR 2%, Soybean oil NaCl 597.2 mM, vegetable stock or water, egg yolk, sugar, vinegar

[0161]

[0162] Mayonnaise manufacturing ratio (w / w%) (w / w%) in the form of HIPDEs Position Ingredient Control SLCSLC253W1Water96.2196.2196.2196.2196.2196.21MgCl23.793.793.793.793.79OSoybean oil9898989898PGPR22222W2Water9.3----Shiitake mushroom stock-9.3--1.86Lotus root stock--9.3-4.65Chinese cabbage stock---9.32.79Egg yolk27.927.927.927.927.9NaCl3.493.493.493.493.49Sugar2.332.332.332.332.33Vinegar6.986.986.986.986.98

[0163] In Table 10, Control is mayonnaise made with water instead of vegetable stock (double emulsion type); S is mayonnaise made with shiitake mushroom stock; L is mayonnaise made with lotus root stock; C is mayonnaise made with cabbage stock; and SLC253 is mayonnaise made with mixed vegetables (S:L:C=2:5:3).

[0164]

[0165] 1) Preparation of primary emulsion (W1 / O)

[0166] Mayonnaise in the form of a double emulsion using vegetable oil was manufactured by referring to the mixing ratios in Tables 9 and 10 above, and the W1 / O manufacturing method is the same as the W1 / O manufacturing method of HIPDEs. In Table 9, for the manufacture of the inner water phase (W1), MgCl2 was dissolved in distilled water at a calculated concentration of 398 mM. The oil phase (O) was manufactured by sufficiently dissolving 2% (w / w) PGPR in soybean oil. A primary emulsion (W / O) was prepared by dispersing 50% (w / w) of the inner water phase into 50% (w / w) of the oil phase and homogenizing at 700 rpm for 3 minutes using a propeller homogenizer (Propeller stirrer, Chang shin, South Korea), and then homogenizing at 15,000 rpm for 5 minutes using an ultra-high-speed homogenizer (T25 digital IKA®, Ultra-Turrax®, Germany).

[0167]

[0168] 2) Preparation of double emulsion (W1 / O / W2)

[0169] To prepare the outer phase (W2), egg yolk and sugar were dissolved in water (distilled water) or vegetable stock, and 597 mM NaCl was added and dissolved by calculating the osmotic pressure with the inner phase. The inner phase emulsion (W1 / O) was dispersed in the outer phase and homogenized at 700 rpm for 7 minutes using a propeller homogenizer. At this time, when adding and dispersing, emulsify by adding slowly in 6-7 portions over 7 minutes. Separation may occur if added all at once. Afterwards, vinegar was added and homogenized for 3 minutes, and then the W1 / O / W2 double emulsion was prepared by homogenizing at 10,000 rpm for 3 minutes using an ultra-high-speed homogenizer.

[0170]

[0171] 6-2. Confirmation of the low-salt effect of mayonnaise in the form of HIPDEs

[0172] 1) Check the appearance

[0173] The appearance of each mayonnaise in the form of HIPDEs manufactured according to Example 6-1 is as shown in Fig. 16. In Fig. 16, A is mayonnaise in the form of a single emulsion (oil-in-water; O / W), B is mayonnaise manufactured with water as the external phase instead of vegetable stock (double emulsion type), C is mayonnaise manufactured with shiitake mushroom stock, D is mayonnaise manufactured with lotus root stock, E is mayonnaise manufactured with cabbage stock, and F is mayonnaise manufactured with mixed vegetables (S:L:C=2:5:3).

[0174] Referring to Figure 16, the single emulsion type mayonnaise (hereinafter referred to as single mayonnaise) appears to be the most solid and firm formulation in terms of appearance. The other double emulsion types of mayonnaise (hereinafter referred to as double mayonnaise) had slightly more flowability and a softer feel than the single type, and there was no significant difference between the double mayonnaise types visually.

[0175]

[0176] 2) Color

[0177] The color values ​​of mayonnaise in the form of HIPDEs are shown in Table 11 below. In the color values, only the single mayonnaise in the form of O / W showed a deep yellow color, and the remaining double mayonnaises showed a higher brightness than the single and lower a* and b* values.

[0178] Color treatment of mayonnaise using single vegetable stock and mixed vegetable stock Color value L*a*b*O / W Mayo75.32±0.02 f -6.84±0.04 c 30.35±0.07 a Control group 89.19±0.01 a -4.39±0.03 a 20.86±0.05 e S89.06±0.02 c -4.43±0.01 a 20.96±0.02 d L88.61±0.01 e -4.55±0.07 b 21.48±0.12 b C89.16±0.01 b -4.55±0.02 b 21.27±0.06 c SLC25388.98±0.00 d -4.54±0.02 b 20.97±0.05 d

[0179] In Table 11, O / W Mayo is a single emulsion mayonnaise (oil in water; O / W), the control group is mayonnaise made with water instead of vegetable stock (double emulsion type), S is mayonnaise made with shiitake mushroom stock, L is mayonnaise made with lotus root stock, C is mayonnaise made with cabbage stock, and SLC253 is mayonnaise made with mixed vegetables (S:L:C=2:5:3).

[0180]

[0181] 3) Sensory evaluation results

[0182] The sensory evaluation results of the mayonnaise in the form of HIPDEs produced according to the present invention are shown in Fig. 17. The results of the sensory evaluation of the vegetables confirmed in the previous Example 2-2 showed the same tendency, and when the same amount of salt was used, the double mayonnaise was perceived as much saltier than the single mayonnaise. Among the double mayonnaises, the mayonnaise made with the mixed vegetables SLC253 showed the highest values ​​in the saltiness and preference areas compared to the single vegetables.

[0183]

[0184] 4) Comparison of perceived saltiness between single and double mayonnaise

[0185] A sensory evaluation was conducted to compare whether the saltiness of a single mayonnaise was perceived to be the same as that of a double mayonnaise to which the vegetable oil of the present invention was applied when the amount of salt in the single mayonnaise was increased by an amount (x%), and the results are shown in Fig. 18. In Fig. 18, % represents the increase rate of the salt content of the single mayonnaise.

[0186] The double mayonnaise using the vegetable extract produced according to the present invention was found to have a saltiness perception similar to that of a single mayonnaise with a 1-3% increase in salt content. This means that the double emulsion mayonnaise using vegetable extract has a higher saltiness perception than the single mayonnaise, allowing for a 1-3% reduction in salt usage.

[0187] In addition, unlike single mayonnaise, double mayonnaise has the advantage of reducing sodium absorption by approximately -34% as the water in the W1 / O / W2 phase bursts out and dilutes sodium in the body, and double mayonnaise uses less oil than single mayonnaise, reducing oil content by approximately -46.3%.

[0188]

[0189] The present invention has been described above, focusing on preferred embodiments thereof. Those skilled in the art will appreciate that the present invention can be implemented in modified forms without departing from its essential characteristics. Therefore, the disclosed embodiments should be considered illustrative rather than limiting. The scope of the present invention is set forth in the claims, not the foregoing description, and all differences within the scope equivalent thereto should be construed as being encompassed by the present invention.

Claims

1. A food composition for enhancing saltiness, comprising a shiitake mushroom (Lentinula edodes) extract, a lotus root (Nelumbo nucifera) extract, and a cabbage (Brassica campestris) extract.

2. In paragraph 1, A composition comprising 1 part by weight of the above shiitake mushroom extract, 0.7 to 2.5 parts by weight of lotus root extract, and 0.6 to 1.5 parts by weight of cabbage extract.

3. In paragraph 1, The above shiitake mushroom extract is a composition obtained by extracting 5 to 15 g of dried shiitake mushrooms per liter (L) of extraction solvent.

4. In paragraph 1, The above lotus root extract is a composition obtained by extracting 5 to 15 g of dried lotus root per liter (L) of extraction solvent.

5. In paragraph 1, The above cabbage extract is a composition obtained by extracting 5 to 15 g of dried cabbage per liter (L) of extraction solvent.

6. In paragraph 1, A composition wherein the above shiitake mushroom extract, lotus root extract, and cabbage extract are each extracted with hot water.

7. An emulsion for food additives comprising a mixed composition of a shiitake mushroom (Lentinula edodes) extract, a lotus root (Nelumbo nucifera) extract, and a cabbage (Brassica campestris) extract.

8. In paragraph 7, The above emulsion is a double emulsion of water-in-oil (W1 / O / W2) type in which a water-in-oil (W1 / O) type emulsion is dispersed in an external aqueous phase (W2). Here, W1 is the internal award, O is the paid award, and W2 is the external award. An emulsion for food additives, comprising a mixed composition of the above-mentioned shiitake mushroom extract, lotus root extract and cabbage extract in the above-mentioned external award.

9. In paragraph 8, The above mixed composition is an emulsion for food additives, wherein 0.7 to 2.5 parts by weight of lotus root extract and 0.6 to 1.5 parts by weight of cabbage extract are mixed with 1 part by weight of shiitake mushroom extract.

10. In paragraph 8, The above food additive emulsion is a food additive emulsion in which 2 parts by weight of an external water phase (W2) is mixed with 8 parts by weight of the water-in-oil (W1 / O).

11. In paragraph 8, The above water-in-oil (W1 / O) emulsion for food additives has a weight ratio of the inner water phase and the oil phase of 2:8 to 5:

5. 12.a) A step of preparing a mixed composition comprising a Lentinula edodes extract, a Nelumbo nucifera extract, and a Brassica campestris extract; b) A step of preparing a water-in-oil (W1 / O) type emulsion; c) A method for producing an emulsion for food additives, comprising a step of mixing 8 parts by weight of the water-in-oil emulsion of step b) with 2 parts by weight of the mixed composition produced according to step a).

13. In paragraph 12, A method for producing an emulsion for food additive, wherein the above mixed composition is a mixture of 0.7 to 2.5 parts by weight of lotus root extract and 0.6 to 1.5 parts by weight of cabbage extract per 1 part by weight of shiitake mushroom extract.

14. Low-salt mayonnaise manufactured with a food additive emulsion manufactured according to Article 13.

Images