KR102158256B1 - Method for producing flavor enhancing agent for food using turmeric leaf and stem, flavor enhancing agent produced by the same and food including the same - Google Patents

Abstract

The present invention, the steps of preparing a turmeric leaf stem; Drying the turmeric leaf stem to prepare a dried turmeric leaf stem; Preparing a turmeric leaf stem extract by performing hot water extraction on the dried turmeric leaf stem; And processing the turmeric leaf stem extract to prepare a turmeric leaf stem flavor improving agent, and preparing a turmeric leaf stem extract by performing hot water extraction on the dried turmeric leaf stem, the component of the turmeric leaf stem In order to make vanilla acid more extractable than protocatechuic acid and syringic acid and give it a vanilla taste, put the dried turmeric leaf stalk in water 15-30 times the weight of the dried turmeric leaf stalk and heated at 80° C. for 3-6 hours It relates to a food flavor improving agent manufacturing method using a turmeric leaf stem comprising the step of performing hot water extraction, a flavor improving agent for food manufactured thereby, and a food comprising the same.

Description

A method for manufacturing a flavor improver for food using turmeric leaf stems, a flavor improver for food manufactured thereby, and a food containing the same METHOD FOR PRODUCING FLAVOR ENHANCING AGENT FOR FOOD USING TURMERIC LEAF AND STEM, FLAVOR ENHANCING AGENT PRODUCED BY THE SAME AND FOOD INCLUDING THE SAME}

The present invention relates to a method for producing a flavor improving agent for food using turmeric leaf stems, a flavor improving agent for food manufactured thereby, and a food including the same.

Turmeric (Curcuma longa L.) is a perennial plant belonging to the Zingiveraceae. It is cultivated mainly in subtropical regions centered on India. In oriental medicine, the rootstock is boiled or steamed and dried is turmeric, and tubers are steamed. Dried ones are used as turmeric.

Turmeric leaves, which are discarded as a by-product during turmeric cultivation, are 200-300 tons based on the weight of the raw material, which is almost the same amount as the production of turmeric crops. Considering that the national turmeric production increased 3.8 times to 487 tons in 2014 and 1,804 tons in 2015, it is estimated that turmeric leaves in 2015 were also produced about 1,800 tons.

The rhizome and tuber roots of turmeric are traditionally used for medicinal purposes, but leaves growing more than 150cm after collecting the medicinal parts and by-products of the basement are not being used and are being discarded. This is causing environmental problems.

Until now, studies on turmeric are mostly limited to rhizomes, and the use of harvested turmeric leaves and flowers is very small, and studies are hardly conducted compared to rhizomes. If the technology to discover and use new materials using the leaves, stems, and flowers of turmeric, which is a waste resource, is developed, a new high value-added income source for growers and new growth engines for related industries will be created.

Accordingly, efforts have been made to create new consumers for discarded turmeric leaf stalks.

According to Korean Patent Publication No. 10-2016-0012676, in 10-2016-0012676, turmeric leaf stems were dried under reduced pressure for 5-10 hours at a pressure of 500-800 hPa and a temperature of 40-50 ℃, and then dried under reduced pressure on turmeric leaves. After sealing by adding distilled water, a composition for improving atopic dermatitis produced by performing ultrasonic extraction at a temperature of 40-45° C. at 60-120 kHz for 6-12 hours has been disclosed. (Other Korean Patent 10-2014- 0020100).

However, conventionally, a cosmetic substance that improves skin using turmeric leaves or stems has been developed, but there has been no research to develop turmeric leaf stems for food.

An object of the present invention is to provide a method for preparing a flavor improver for food using a turmeric leaf stem to obtain an extract from the turmeric leaf stem discarded as described above and use it as a flavor improver for food.

In order to solve the above problems, a method for manufacturing a flavor improving agent for food using a turmeric leaf stem, which is an embodiment of the present invention, comprises: preparing a turmeric leaf stem; Drying the turmeric leaf stem to prepare a dried turmeric leaf stem; Preparing a turmeric leaf stem extract by performing hot water extraction on the dried turmeric leaf stem; And processing the turmeric leaf stem extract to prepare a turmeric leaf stem flavor improving agent, and preparing a turmeric leaf stem extract by performing hot water extraction on the dried turmeric leaf stem, the component of the turmeric leaf stem In order to make vanilla acid more extractable than the protocatechuic acid and sirinic acid and give it a vanilla taste 　The dried turmeric leaf stalk was put in 15-30 times the weight of the dried turmeric leaf stalk and heated at 80℃ for 3-6 hours. Thus, it may include the step of performing hot water extraction.

Here, the step of preparing the turmeric leaf stem may include collecting and washing the turmeric leaf stem; And it may include the step of cutting the washed turmeric leaf stem.

Here, the step of drying the turmeric leaf stem may include preparing the dried turmeric leaf stem having a moisture content of 3 to 7% by drying at 40 to 80° C. for 4 to 6 hours.

Here, the step of slicing the washed turmeric leaf stalk may include cutting the turmeric leaf stalk in units of 10 to 20 cm.

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Here, the step of manufacturing a turmeric leaf stem flavor improving agent by processing the turmeric leaf stem extract comprises: first vacuum filtering the turmeric leaf stem extract using 60-100 mesh filter paper; Concentrating under reduced pressure to 10 ~ 45 brix the first vacuum filtered turmeric leaf stem extract; And the vacuum concentrated turmeric leaf stalk extract may include the step of secondary vacuum filtering using 80 ~ 100 mesh filter paper.

According to an embodiment of the present invention having the above-described configuration, turmeric leaf stems, which are discarded as a by-product during turmeric cultivation, can be recycled to be manufactured as a flavor improving agent of food, so that the taste, aroma, and color of food can be improved. In addition, it can contribute to recycling of resources.

1 is a flow chart for explaining a method for producing a flavor improver for food using a turmeric leaf stem according to an embodiment of the present invention.
2 is an image illustrating a case and a comparative example in which a food flavor improving agent using a turmeric leaf stem prepared according to an embodiment of the present invention is used in curry.
3 is an image illustrating a case and a comparative example in which a food flavor improver using a turmeric leaf stem prepared according to an embodiment of the present invention is used in coffee.
Figure 4 is an image illustrating a case and a comparative example when a food flavor improver using a turmeric leaf stem prepared according to an embodiment of the present invention is used in a hotteok mix.
5 is an image illustrating a case and a comparative example when a flavor improver for food using a turmeric leaf stem prepared according to an embodiment of the present invention is used in a bulgogi sauce.
6 is an image illustrating a case and a comparative example in which a food flavor improver using a turmeric leaf stem prepared according to an embodiment of the present invention is used in ice cream.

Hereinafter, a method for manufacturing a flavor improving agent for food using a turmeric leaf stem according to a preferred embodiment of the present invention, a flavor improving agent for food manufactured thereby, and a food including the same will be described in detail with reference to the accompanying drawings. In the present specification, the same*similar reference numerals are assigned to the same*similar configurations even in different embodiments, and the description is replaced with the first description.

1 is a flow chart illustrating a method of manufacturing a flavor improving agent for food using turmeric leaf stems according to an embodiment of the present invention.

As shown in Figure 1, in the method for manufacturing a flavor improver for food using a turmeric leaf stem according to the present invention, first, a turmeric leaf stem is obtained (S1). Wash and chop these turmeric leaf stalks. After washing three or more times with water at room temperature (for example, 10 to 40°C) that is 15 to 30 times the weight of the turmeric leaf stem to remove foreign substances from the turmeric leaf stem, the turmeric leaf stem is shredded in units of 10 to 20 cm. In other words, cut turmeric leaf stalks into 10~20㎝×10~20㎝ sizes. The cut turmeric leaf stalks are dried for 4 to 6 hours at 40 to 80° C. using an agricultural product dryer to prepare the dried turmeric leaf stalks having a moisture content of 3 to 7% (S3). Then, hot water extraction is performed on the dried turmeric leaf stem to prepare a turmeric leaf stem extract. In other words, the dried turmeric leaf stalk is put in water of 15 to 30 times the weight of the dried turmeric leaf stalk and heated at 60 to 100° C. for 3 to 6 hours to extract hot water. The reason for the hot water extraction is that vanilla acid, the main component of turmeric leaf stems, is best eluted by hot water extraction. Vanillaic acid is better extracted at 60 to 100°C, preferably 80°C than protocatechuic acid or sirinic acid, which will be described later, and thus hot water extraction is performed within the above temperature range.

Then, after cooling the extract of turmeric leaf stem extracted by hot water extraction, the cooled extract is concentrated to prepare a flavor improving agent for turmeric leaf stem (S4). More specifically, the turmeric leaf stem extract is first vacuum-filtered using 60 to 100 mesh filter paper, the first vacuum-filtered turmeric leaf stem extract is concentrated under reduced pressure to 10 to 45 brix, and then the concentrated turmeric under reduced pressure Leaf stem extract is subjected to secondary vacuum filtration using 80 to 100 mesh filter paper to complete the preparation of food flavor enhancer using 10 to 45 brix turmeric leaf stem. Here, the first vacuum filtration is for separating the raw material, that is, the shredded turmeric leaf stems and water, and the second vacuum filtration is for removing the sediment generated after concentration.

Turmeric leaf stems contain protocatechuic acid, syringic acid, and vanillic acid, which show the sweet and astringent taste of the turmeric leaf stem extract itself. Of these, vanillic acid is one of the volatile components and exhibits a vanilla flavor, so the extract of turmeric leaf stalk having this component has an effect as a flavor improving agent.

Flavor improving agents for foods prepared in this way include curry (liquid, solid curry), sauces (liquid sauces such as tomato sauce, bulgogi sauce, salad dressing, etc.), beverages (coffee, milk beverage, functional beverage, liquid tea, etc.), dairy products ( Ice cream, yogurt, etc.), bakery products (bread, mixes, snacks, rice cakes, etc.) may be added 0.1-5% by weight to foods.

Hereinafter, the effect of the present invention will be described in detail with reference to FIGS. 2 to 6 through an example in which the flavor improving agent manufactured by the method for manufacturing a flavor improving agent for food according to an embodiment of the present invention is used for curry.

2 is an image illustrating a case and a comparative example in which a food flavor improving agent using a turmeric leaf stem prepared according to an embodiment of the present invention is used in curry.

Here, Example 1 is an example in which 0.02 g of the turmeric leaf stem extract extracted in FIG. 1 was added to 19.98 g of curry, and Example 2 was 0.04 g of the turmeric leaf stem extract extracted in FIG. 1 to 19.96 g of curry, and Example 3 This is an example in which 0.1 g of turmeric leaf stem extract is added to 19.9 g of silver curry, and the comparative example is a curry in which the turmeric leaf stem extract is not added.

As a sensory test, 50 adult male and female panelists aged 20-50 were selected, and the difference in taste according to the addition of turmeric leaf stem extract to curry was checked, and the overall acceptability was evaluated using a scoring method. <Sensory test criteria: 10 points (overall very good) ~ 0 points (overall very bad)>

division color incense Taste (flavor) Comprehensive acceptance Example 1 8 8 8 8 Example 2 9 8 9 9 Example 3 9 9 9.5 9.5 Comparative example 8 7 8 8

As can be seen in Table 1, in Example 3 containing 0.5% turmeric leaf extract, it was found that the flavor, aroma, and color were all evaluated superior to those of the comparative example.

3 are images illustrating a case and a comparative example in which a food flavor improving agent using turmeric leaf stems prepared according to an embodiment of the present invention is used in coffee.

Here, Example 1 is an example in which 0.2 g of the turmeric leaf stem extract extracted in FIG. 1 was added to 99.8 g of coffee drink, and in Example 2, 0.5 g of the turmeric leaf stem extract extracted in FIG. 1 was added to 99.5 g of coffee drink. , Example 3 is an example in which 1.0 g of turmeric leaf stem extract was added to 99.0 g of coffee drink, and the comparative example is a coffee drink to which the turmeric leaf stem extract was not added.

As a sensory test, 50 adult male and female panelists aged 20-50 were selected to check the taste difference according to the addition of turmeric leaf stalk extract to the coffee drink, and the overall acceptability was evaluated using the scoring method. <Sensory test criteria: 10 points (overall very good) ~ 0 points (overall very bad)>

division color incense Taste (flavor) Comprehensive acceptance Example 1 8 8 8 8 Example 2 9 8 9 9 Example 3 9 9 10 9.5 Comparative example 8 6 8 7.5

As can be seen in Table 2, in Example 3 containing 1.0% turmeric leaf extract, it was found that the flavor, aroma, and color received the most excellent evaluation than the comparative example.

4 are images illustrating a case and a comparative example in which a food flavor improver using a turmeric leaf stem prepared according to an embodiment of the present invention is used in a hotteok mix.

Here, Example 1 is 81.2g hotteok mix dough. 1% turmeric leaf stalk extract 62.5g (water 60.6g, turmeric leaf stalk extract 1.9g), an example cooked by adding 0.8g yeast, and Example 2 is 81.2g hotteok mix dough. 5% turmeric leaf stalk extract 62.5g (water 59.4g, turmeric leaf stalk extract 3.1g) and yeast 0.8g are added and cooked. The comparative example is cooked only with hotteok mix dough and yeast without adding turmeric leaf stalk extract. This is an example. .

As a sensory test, 50 adult male and female panelists aged 20-50 were selected, and the difference in taste according to the addition of turmeric leaf stalk extract to hotteok was checked, and the overall acceptability was evaluated using a scoring method. <Sensory test criteria: 10 points (overall very good) ~ 0 points (overall very bad)>

division color incense Taste (flavor) Texture Comprehensive acceptance Example 1 8 8 8 9 8 Example 2 9 8 9 9.5 9.5 Comparative example 8 6.5 8 8 8

As can be seen in Table 3, in Example 2 containing 5% turmeric leaf extract, it was found that the flavor, aroma, and color were all evaluated better than the comparative example.

5 are images illustrating a case and a comparative example in which a food flavor improver using a turmeric leaf stem prepared according to an embodiment of the present invention is used in a bulgogi sauce.

Here, Example 1 is an example in which 20 g of bulgogi sauce containing 0.3% turmeric leaf stem extract (0.06 g of turmeric leaf stem extract) was used in 10 g of curry beef, and Example 2 is 0.45% turmeric leaf stem for 10 g of curry beef. Bulgogi sauce 20g containing extract (turmeric leaf stem extract 0.09g) is an example, and Example 3 is a bulgogi sauce 20g containing 0.6% turmeric leaf stem extract in 10g of curry beef (turmeric leaf stem extract 0.12g) This is an example of use, and Example 4 is an example in which 20 g of bulgogi sauce containing 1.0% turmeric leaf stem extract (0.2 of turmeric leaf stem extract) is used in 10 g of curry beef. The comparative example is an example in which turmeric leaf stem extract is not added and cooked with curry beef and bulgogi sauce.

As a sensory test, 50 adult male and female panelists aged 20-50 were selected to check the taste difference according to the addition of turmeric leaf stem extract to bulgogi, and the overall acceptability was evaluated using a scoring method. <Sensory test criteria: 10 points (overall very good) ~ 0 points (overall very bad)>

division color incense Taste (flavor) Comprehensive acceptance Example 1 8 8 8 8 Example 2 9 8 8 8 Example 3 8 8.5 9 9.5 Example 4 8 8.5 9.5 9.5 Comparative example 8 8 8 8

As can be seen, in Examples 3 and 4 in which a relatively large amount of turmeric leaf stem extract was contained, it was found that flavor, aroma, and color were all evaluated better than those of Comparative Example.

6 are images illustrating a case and a comparative example in which a food flavor improving agent using turmeric leaf stems prepared according to an embodiment of the present invention is used in ice cream.

Here, Example 1 is an example in which 0.2 g of turmeric leaf stalk extract is added to 199.8 g of ice cream, Example 2 is an example in which 1.0 g of turmeric leaf stalk extract is added to 199.0 g of ice cream, and Example 3 is an example of 198.0 g of ice cream. An example in which 2.0 g of leaf stem extract was added, Example 4 is an example in which 6.0 g of turmeric leaf stem extract was added to 194 g of ice cream, and the comparative example is an example of ice cream to which the turmeric leaf stem extract was not added.

As a sensory test, 50 adult male and female panelists aged 20-50 were selected, and the difference in taste according to the addition of turmeric leaf stalk extract to ice cream was checked, and the overall acceptability was evaluated using a rating method. <Sensory test criteria: 10 points (overall very good) ~ 0 points (overall very bad)>

division color incense Taste (flavor) Comprehensive acceptance Example 1 8 8 8 8 Example 2 9 8.5 8 8.5 Example 3 8 7.5 7 7.5 Example 4 7 7 6.5 6.5 Comparative example 8 8 8 8

As can be seen, in Example 2 in which a relatively large amount of turmeric leaf stem extract was contained, it was superior to the comparative example in color and scent, but when an excessive amount of turmeric leaf extract was added, that is, when added in excess of 1% by weight, aroma or taste I could see that this was more hugged.

According to an embodiment of the present invention having the above-described configuration, turmeric leaf stems, which are discarded as a by-product during turmeric cultivation, can be recycled to be manufactured as a flavor improving agent of food, so that the taste, aroma, and color of food can be improved. In addition, it can contribute to recycling of resources.

The method of manufacturing a flavor improving agent for food using the turmeric leaf stem, the flavor improving agent for food manufactured thereby, and a food including the same are not limited to the configuration and operation of the embodiments described above. The above embodiments may be configured so that all or a part of each of the embodiments may be selectively combined and various modifications may be made.

Claims (8)

Collecting and washing turmeric leaf stems;
Cutting the washed turmeric leaf stalks in units of 10 to 20 cm;
Drying the turmeric leaf stem to prepare a dried turmeric leaf stem;
Preparing a turmeric leaf stem extract by performing hot water extraction on the dried turmeric leaf stem; And
Comprising the step of manufacturing a turmeric leaf stem flavor improving agent by processing the turmeric leaf stem extract,
The step of preparing a turmeric leaf stem extract by performing hot water extraction on the dried turmeric leaf stem,
In order to make vanilla acid more extractable than the astringent protocatechuic acid and siringic acid among the components of the turmeric leaf stem, and to give it a vanilla taste, the dried turmeric leaf stem is water having a weight of 15 to 30 times the weight of the dried turmeric leaf stem. A method for producing a flavor improver for food using turmeric leaf stalk, comprising the step of performing hot water extraction by putting it in and heating it at 80° C. for 3 to 6 hours.
delete The method of claim 1,
Drying the turmeric leaf stalk,
A method for producing a flavor improver for food using a turmeric leaf stem comprising the step of preparing the dried turmeric leaf stem having a moisture content of 3 to 7% by drying at 40 to 80° C. for 4 to 6 hours.
delete delete The method of claim 1,
Processing the turmeric leaf stem extract to prepare a turmeric leaf stem flavor improving agent,
First vacuum filtering the turmeric leaf stem extract using a 60-100 mesh filter paper;
Concentrating under reduced pressure to 10 ~ 45 brix the first vacuum filtered turmeric leaf stem extract; And
The vacuum-concentrated turmeric leaf stalk extract is a method for producing a flavor improver for food using a turmeric leaf stalk comprising the step of secondary vacuum filtration using 80-100 mesh filter paper.
A flavor improving agent for food produced by the production method according to claim 1.
Food containing 0.1 to 1.0% by weight of the flavor improving agent for food according to claim 7.

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