WO2011068309A2

WO2011068309A2 - Seasoned laver having inhibited acidification through addition of ascorbyl palmitate and method for preparing the same

Info

Publication number: WO2011068309A2
Application number: PCT/KR2010/007443
Authority: WO
Inventors: Eun Jeong Kim; Hee Soon Cheon; Jun Bong Choi; Sang Bum Lee; Ji Hyun Kang
Original assignee: CJ CheilJedang Corp; SNU R&DB Foundation
Current assignee: CJ CheilJedang Corp; SNU R&DB Foundation
Priority date: 2009-12-03
Filing date: 2010-10-28
Publication date: 2011-06-09
Anticipated expiration: 2012-06-03
Also published as: KR20110062396A; WO2011068309A3; KR101212006B1

Abstract

Disclosed is a seasoned laver, in which an optimal amount of ascorbyl palmitate as an antioxidant is added to a seasoned oil to inhibit acidification of oils and improve stability, and a method for preparing the same. In accordance with the method for preparing a seasoned laver, ascorbyl palmitate as an antioxidant is added to a seasoned oil, to efficiently prevent acidification and quality variation of seasoned laver products by oil oxidation upon distribution and storage after preparing the seasoned laver, improve storability and expiration date of the seasoned laver and provide a sanitary and nutritiously safe seasoned laver.

Description

SEASONED LAVER HAVING INHIBITED ACIDIFICATION THROUGH ADDITION OF ASCORBYL PALMITATE AND METHOD FOR PREPARING THE SAME

The present invention relates to a seasoned laver having inhibited acidification through addition of ascorbyl palmitate and a method for preparing the same. More specifically, a seasoned laver, in which an optimal amount of ascorbyl palmitate as an antioxidant is added to a seasoned oil to inhibit acidification of oils and improve stability, and a method for preparing the seasoned laver.

Laver is a processed seaweed product which is rich in proteins, minerals, taurine, dietary fiber and the like, has a rich flavor and is thus generally served as a side dish or snack. In accordance with the Korean Food Code, the term “seasoned laver” refers to a laver seasoned or processed with a flavoring agent or table salt without treating a dried or roasted laver with an oil.

In accordance with a conventional method for processing seasoned laver, raw laver is subjected to metal detection and screening of foreign materials, is then primarily roasted at a low temperature, an oil and salt are added to the surface of the roasted laver, followed by secondary high temperature roasting. The seasoning oil herein used may be selected from corn oil, soybean oil, sesame oil, perilla oil, olive oil, brown rice oil and a combination thereof. In particular, due to its naturally spicy aroma, perilla oil is the most generally used laver seasoning, but is readily acidified due to its high un-saturation level. In addition, in secondary roasting, the laver is exposed to a high temperature of 300℃ or higher for 5 seconds or more. Processed laver products generally contain 30 to 50% of edible oil and may be vulnerable to acidification depending upon preparation process and product characteristics. Furthermore, the seasoned laver may change color or become rancid due to moisture absorbance and oxidation caused by contact with air during storage, thus causing deterioration in quality. For this reason, oxidation of oils is an important concern in storing lavers and maintaining quality thereof.

Oxidation of oils, in which fat in edible oils chemically reacts with oxygen in the air, results in acidification causing variation in odor or taste. Oil oxidation is divided into autoxidation, peroxidation and thermal oxidation, depending on the cause of oxidation. Edible oils or fats are known to promote formation of peroxides due to various oxidation reactions occurring, when continuously heated to temperatures of 180℃ or more. Such oil oxidation fouls the taste of foods and destroys essential fatty acids and fat-soluble vitamins, thus causing deterioration in food quality. Furthermore, various oxidation products such as alcohols, aldehydes and ketones produced by oxidation are known to in vivo cause damage to DNA and reactions associated with aging. In an attempt to inhibit such oil oxidation, oxygen removal (deoxidation), ultraviolet blocking and anti-oxidant addition may be used. Of these, directly adding an antioxidant to oils is the most common method in food technology.

There are various methods for delaying oil oxidation by adding an antioxidant to oils. For example, Korean Patent No. 10-0455994 entitled “method for preparing functional seasoned laver and seasoned laver prepared by the method” discloses inhibition of acidification through addition of chitosan to a seasoned laver, Korean Patent No. 10-0847938 entitled “Composition for preventing acidification of gamma-linoleic acid and linoleic acid, method for preparing the same, edible additive comprising the composition, and seasoned laver containing gamma-linoleic acid and linoleic acid” use linoleic acid to prevent acidification of the seasoned laver.

In particular, Korean Patent No. 100757770 discloses a seasoned laver with enhanced functionality and extended expiration date and a method for preparing the same wherein quercetin as an antioxidant is applied to the seasoned laver to delay acidification of oils and extend the expiration date of products, based on physiological functions thereof without using any expensive antioxidant.

Of various antioxidants, ascorbyl palmitate (hereinafter, simply referred to as “AP”) is an ester formed from ascorbic acid and palmitic acid creating a fat-soluble form of vitamin C, which is a lipophilic substance having similar effects to vitamin C. AP is considerably efficient as an antioxidant and a synergistic agent, and is used as an antioxidant for edible oils, edible beef tallow, edible pig tallow, mayonnaise, EPA and DHA-containing foods, formula oils, infant formulas, formulas for growing children, cereal-based formulas for infants and young children, other nutritional supplements and the like.

Korean Patent Application No. 10-1998-0043000 entitled “Method for inhibiting acidification of processed food products caused by irradiation through addition of an antioxidant” discloses a method for preparing food products capable of inhibiting acidification of processed foods caused by irradiation, improving distribution and storability of high-fat processed foods, securing long-term preservation and preparing sanitary and nutritious foods by adding ascorbyl palmitate, alpha-tocopherol or a combination thereof to the products. Korean Patent No. 10-2008-7001335 entitled “method for recycling waste food oils” discloses a method for recycling a wasted food oil or PUFA, or a composition containing the same by adding ascorbyl palmitate.

Accordingly, the inventors of the present invention attempted to prepare a nutritionally stable and high-quality seasoned laver and discovered that products with improved storability and expiration date can be prepared by applying an antioxidant to the seasoned laver, thus inhibiting acidification of fats. The present invention was developed based upon these attempts.

Therefore, the present invention has been made in view of the above problems, and it is one object of the present invention to provide a seasoned laver treated with ascorbyl palmitate as an antioxidant to inhibit acidification and improve storability.

It is another object of the present invention to provide a method for preparing seasoned laver with inhibited acidification and improved storability by treating laver with a seasoning oil containing ascorbyl palmitate.

In order to accomplish the objects, various antioxidants including ascorbyl palmitate (AP) were added to a mixed oil used for preparing a seasoned laver, oxidation stability was evaluated, the fact that ascorbyl palmitate (AP) exhibits superior oxidation stability was confirmed, an optimal concentration of ascorbyl palmitate (AP) was found, and it was confirmed from test results that oil oxidation can be inhibited, storability can be improved and expiration date of products can be extended when optimal concentration of AP is incorporated in the processing of a seasoned laver. As a result, a nutritiously safe method for inhibiting acidification of seasoned laver was discovered.

The present invention provides a seasoned laver with inhibited acidification and improved storability using a seasoned oil containing ascorbyl palmitate (AP).

In the present invention, ascorbyl palmitate is preferably added in an amount of 400 ppm or less. The seasoned oil containing 400 ppm or more of ascorbyl palmitate is not completely dissolved by heating, thus being unsuitable for use in products.

In the present invention, the seasoned oil is preferably selected from the group consisting of corn oil, soybean oil, sesame oil, perilla oil, olive oil and brown rice oil or mixtures thereof. More preferably, the seasoned oil is a mixed oil of corn oil, sesame oil and perilla oil 15 in a ratio of 20 : 0.5 to 2 : 0.5 to 2. Most preferably, the ratio is 17 to 20 : 0.8 to 2 : 0.8 to 2.

In addition, the present invention provides a method for preparing a seasoned laver comprising: applying a seasoned oil containing 400 ppm or less of ascorbyl palmitate to a laver; primarily roasting the laver at 200 to 300℃; and secondarily roasting the laver at 300 to 400℃ for 6 sec.

The above and other objects, features and other advantages of the present invention will be more clearly understood from the following detailed description taken in conjunction with the accompanying drawings, in which:

FIG. 1 is a graph showing a peroxide value of seasoned laver measured at 35℃; and

FIG. 2 is a graph showing a peroxide value of seasoned laver measured at 45℃.

Now, the present invention will be described in more detail with reference to the following Examples. These examples are only provided to illustrate the present invention and should not be construed as limiting the scope and spirit of the present invention.

Experimental Example 1: Comparison tests of oxidation stability for various kinds of antioxidants

First, in this Experimental Example, in order to compare oxidation stability of antioxidants added to an oil, three types of antioxidants were added to a seasoned laver and oxidation stability was measured.

The mixed edible oil used to prepare the seasoned laver is referred to as a “seasoned oil” containing a mixture of corn oil, sesame oil and perilla oil. The corn oil, sesame oil and perilla oil were mixed in a ratio of 17:2:1 to prepare a seasoned oil.

400 ppm of ascorbyl palmitate (AP), 400 ppm of catechin and 400 ppm of tocopherol plus as antioxidants were added to 3g of the seasoned oil and oxidation stability was measured. The antioxidant should be thoroughly dissolved in the seasoned oil. Powdered, white AP was dissolved in the seasoned oil and heated to 60℃. Oxidation stability was evaluated by measuring an induction period using a Rancimat method under the analysis conditions shown in Table 1 below:

Table 1

Rancimat apparatus name	Metrohm 679 Rancimat
Measured sample amount	3g
Injected air amount	20 L/hr
Heating temperature
	100
Measurement parameter	Induction period

Testing to compare effects of AP and other antioxidants was performed and the results thus obtained are shown in Table 2 below:

Table 2

	Control group with no addition of antioxidant	Seasoned oil containing antioxidant
	Control group with no addition of antioxidant	AP	Catechin	Tocopherol plus
Induction period (hr)	21.74	33.15	25.74	28.83

As can be seen from Table 2 above, AP exhibits considerably superior oxidation inhibition effects, as compared to other antioxidants. In addition, there is a difference in induction time of 10 hours or longer between the experimental group (according to the present invention) and the control group with no antioxidant, which indicates that the use of antioxidant is efficient in preventing oxidation of seasoned laver.

Experimental Example 2: Test to confirm effects of AP concentration on oxidation stability

In this Experimental Example, effects of AP concentration on oxidation stability were confirmed using AP which exhibits superior oxidation inhibition effects, as demonstrated in Experimental Example 1.

In order to confirm effects of AP concentration on oxidation stability, samples were prepared in the same manner as in Experimental Example 1 except that AP was used in amounts of 200 ppm, 300 ppm and 400 ppm, and oxidation stability was measured using a Rancimat method. The results thus obtained are shown in Table 3 below:

Table 3

AP concentration (ppm)	Control group	200	300	400
Induction period(hr)	18.21	22.73	24.70	34.74

As can be seen from Table 3 above, the sample containing 400 ppm of AP exhibits potent effects, as compared to the samples containing 200 ppm or 300 ppm of AP. In the case where a seasoned oil containing AP having a concentration higher than 400 ppm was dissolved by heating, the seasoned oil was not completely dissolved, thus being suitable for use in products. The control group exhibited an induction period of 21.74 hr, which is 10 hr higher than 33.15 hr of the sample containing AP 400 ppm, and an about 34% or higher increase of oxidation stability was observed.

Experimental Example 3: Expiration date acceleration test of seasoned laver prepared by adding 400 ppm of AP to a seasoned oil

In this Experimental Example, an expiration date acceleration test of the seasoned laver prepared by adding, to a seasoned oil, 400 ppm of AP which exhibits superior oxidation inhibition effects, as demonstrated in Experimental Example 2, was performed.

For the test, a seasoned oil containing a corn oil, a sesame oil and a perilla oil in a ratio of 17:2:1, as a control group, was prepared and samples were prepared in accordance with the preparation process of the seasoned laver.

A mixed oil containing 400 ppm of AP was applied to the surface of laver, and the laver was primarily roasted at 250℃ for 5 sec and was secondarily roasted at 350℃ for 6 sec to prepare a seasoned laver.

400 ppm of an antioxidant was added to a seasoned oil having the same composition as the control group, which was then homogenized to prepare a sample according to the preparation process of the seasoned laver.

The control group and AP-containing sample (experimental group) thus obtained were stored in a thermohydrostat at 35℃ and 45℃, peroxide values were measured and oxidation level was compared. Measurement of the peroxide value was performed in accordance with a method detailed in the Korean Food Code.

Peroxide values of the control and experimental groups were measured at 35℃ at an interval of 2 to 3 days for about 65 days, and on the other hand, the same test was performed at 45℃ for about 40 days. Taking into the consideration the fact that the legally acceptable peroxide level of seasoned laver is 60, the test was performed until the measured peroxide value exceeded 130. The results thus obtained are shown in Table 4 and FIGS. 1 and 2.

Table 4

Storage temperature	Storage period (day)	Peroxide value
Storage temperature	Storage period (day)	Control group	Addition of AP
Initial value	0	4.08	3.92
35℃	5	10.76	6.59
	8	11.73	5.11
	12	15.22	6.05
	15	11.34	5.94
	19	16.18	9.47
	26	27.3	12.01
	29	29.65	8.57
	33	35.89	8.95
	36	30.58	6.8
	40	42.28	8.54
	43	41.48	12.1
	47	53.46	11.8
	50	59.82	9.21
	54	67.63	10.43
	62	89.31	22.31
Initial value	65	80.81	23.63
40℃	0	4.08	3.92
	5	12.9	11
	8	14.92	5.76
	12	22.04	11.74
	15	32.84	7.72
	19	50.54	13.38
	26	108.43	32.72
	29	107.87	47.55
	33	156.71	35.91
	36		62.34
	40		78.5
	43		130.57

All the samples stored at 35℃ and 45℃ showed a decrease in peroxide value increase level according to addition of AP, and in particular, the sample stored at 35℃ had a peroxide value of 25 or less even on the 65th day after preparation due to addition of the antioxidant. Expiration date was calculated using the peroxide value obtained by an acceleration test. The expiration date was compared by methods using the Arrhenius equation and Q10 value. As a result, it can be seen that the two methods exhibited a 14-fold or higher increase in expiration date, as compared to the control group.

As apparent from the afore-going, in accordance with the method for preparing a seasoned laver, ascorbyl palmitate as an antioxidant is added to a seasoned oil, to efficiently prevent acidification and quality variation of seasoned laver products caused by oil oxidation upon distribution and storage after preparing the seasoned laver, improve storability and expiration date of the seasoned laver and provide a sanitary and nutritiously safe seasoned laver.

Although the preferred embodiments of the present invention have been disclosed for illustrative purposes, those skilled in the art will appreciate that various modifications, additions and substitutions are possible, without departing from the scope and spirit of the invention as disclosed in the accompanying claims.

Claims

A seasoned laver with inhibited acidification and improved storability comprising a seasoned oil containing ascorbyl palmitate (AP).
The seasoned laver according to claim 1, wherein the ascorbyl palmitate is added in an amount of 400 ppm or less.
The seasoned laver according to claim 1, wherein the seasoned oil is selected from the group consisting of a corn oil, a soybean oil, a sesame oil, a perilla oil, an olive oil, a brown rice oil and a combination thereof.
The seasoned laver according to claim 3, wherein the seasoned oil is a mixture of corn oil, sesame oil and perilla oil in a ratio of 17 to 20 : 0.5 to 2 : 0.5 to 2.
A method for preparing a seasoned laver comprising:

applying a seasoned oil containing 400 ppm or less of ascorbyl palmitate to a laver;

primarily roasting the laver at 200 to 300℃; and

secondarily roasting the laver at 300 to 400℃ for 6 sec.