Search

EP-4740748-A1 - FOOD COMPOSITION COMPRISING NATURAL EXTRACT FOR ENHANCING SALTINESS, AND MULTIPLE EMULSIONS USING SAME

EP4740748A1EP 4740748 A1EP4740748 A1EP 4740748A1EP-4740748-A1

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.

Inventors

  • CHOI, MI JUNG
  • BYEON, Yeong Mi
  • LEE, JI SEON

Assignees

  • Konkuk University Industrial Cooperation Corp

Dates

Publication Date
20260513
Application Date
20240708

Claims (14)

  1. A food composition for enhancing saltiness, comprising a shiitake mushroom(Lentinula edodes) extract, a lotus root(Nelumbo nucifera) extract and a Chinese cabbage( Brassica campestris) extract.
  2. The composition of claim 1, wherein 0.7 to 2.5 parts by weight of the lotus root extract and 0.6 to 1.5 parts by weight of the Chinese cabbage extract are mixed together, with respect to 1 part by weight of the shiitake mushroom extract.
  3. The composition of claim 1, wherein the shiitake mushroom extract is that extracted from 5 to 15 g of dried shiitake mushroom per liter (L) of an extraction solvent.
  4. The composition of claim 1, wherein the lotus root extract is that extracted from 5 to 15 g of dried lotus root per liter (L) of an extraction solvent.
  5. The composition of claim 1, wherein the Chinese cabbage extract is that extracted from 5 to 15 g of dried Chinese cabbage per liter (L) of an extraction solvent.
  6. The composition of claim 1, wherein the shiitake mushroom extract, the lotus root extract and the Chinese cabbage extract are each extracted using hot water.
  7. A food additive emulsion comprising a mixed composition of a shiitake mushroom(Lentinula edodes) extract, a lotus root(Nelumbo nucifera) extract and a Chinese cabbage(Brassica campestris) extract.
  8. The emulsion of claim 7, wherein the emulsion is a water-in-oil-in-water (W 1 /O/W 2 ) double emulsion, in which a water-in-oil (W 1 /O) emulsion dispersed in an external aqueous phase (W 2 ), wherein W 1 is an internal aqueous phase, O is an oil phase, and W 2 is an external aqueous phase, and wherein the external aqueous phase comprises the mixed composition of the shiitake mushroom extract, the lotus root extract and the Chinese cabbage extract.
  9. The emulsion of claim 8, wherein the mixed composition is one in which 0.7 to 2.5 parts by weight of the lotus root extract and 0.6 to 1.5 parts by weight of the Chinese cabbage extract are mixed together, with respect to 1 part by weight of the shiitake mushroom extract.
  10. The emulsion of claim 8, wherein the food additive emulsion is one in which 2 parts by weight of the external aqueous phase (W 2 ) are mixed, with respect to 8 parts by weight of the water-in-oil (W 1 /O).
  11. The emulsion of claim 8, wherein, in the water-in-oil (W 1 /O), a weight ratio of the internal aqueous phase to the oil phase is 2:8 to 5:5.
  12. A method for preparing a food additive emulsion, comprising: a) preparing a mixed composition comprising a shiitake mushroom (Lentinula edodes) extract, a lotus root (Nelumbo nucifera) extract and a Chinese cabbage (Brassica campestris) extract; b) preparing a water-in-oil (W 1 /O) emulsion; and c) mixing 8 parts by weight of the water-in-oil emulsion of step b) with respect to 2 parts by weight of the mixed composition prepared in step a).
  13. The method of claim 12, wherein the mixed composition is one in which 0.7 to 2.5 parts by weight of the lotus root extract and 0.6 to 1.5 parts by weight of the Chinese cabbage extract are mixed together, with respect to 1 part by weight of the shiitake mushroom extract.
  14. A low-sodium mayonnaise prepared using the food additive emulsion prepared according to claim 13.

Description

Technical Field The present invention relates to a composition for enhancing saltiness of foods using natural extracts, and to a saltiness enhancer. More specifically, the invention provides an effective mixing ratio of shiitake mushroom, lotus root, and Chinese cabbage extracts for enhancing saltiness, and provides foods in the form of a multiple emulsion using the same. When foods are prepared using the composition of the present invention, sodium intake can be reduced. The present invention was carried out with the support of the High Value-Added Food Technology Development Program funded by the Ministry of Agriculture, Food and Rural Affairs, under the research project titled "Development of saltiness substitute materials for sodium reduction for hypertension patients, discovery of potassium materials for enhancing potassium content, and development of products applying the same" (Project No.: RS-2024-00403609; Managing Agency: Korea Institute of Planning and Evaluation for Technology in Food, Agriculture and Forestry; Lead Organization: Shinsegae Food Co., Ltd.; Research Period: April 1, 2024 to December 31, 2027). Related Art The physiologically required amount of sodium in the human body is 180 to 230 mg/day, which is a level that can be sufficiently supplied from naturally consumed foods (WHO, 2007). However, according to report data from the Ministry of Health and Welfare, the daily sodium intake of the Korean population is 4,878 mg, which is a very serious level, being 2.4 times higher than the maximum intake of 2,000 mg recommended by the World Health Organization. In particular, in the case of males aged 30 to 50 years, the intake reaches as high as 6,327 mg, which is more than three times the recommended level. Such sodium intake has been shown to be the highest level, excluding African countries. As a result of comparing daily salt intake, the United States consumes 8,000 to 12,000 mg/day, and the European Union consumes 8,000 to 11,000 mg/day (EFSA, 2005). In particular, Korea consumes 15,000 to 20,000 mg/day, which is very high compared to the United States or the European Union, indicating that the development of sodium reduction technologies is urgently required. Accordingly, the Korea Food and Drug Administration (KFDA) is also implementing policies to reduce sodium in processed foods and has issued notices regarding the stepwise reduction of salinity of major sources of sodium intake, such as soy sauce, soybean paste, and red pepper paste. In particular, in the case of fermented paste products, related industries are being actively promoted to reduce salinity by 0.1 to 1.0, thereby enabling a reduction of sodium content by up to 400 mg per 100 g of product. In order to reduce sodium intake, methods using salt substitutes or saltiness enhancers may be employed. As salt substitutes, KCI, MgCl2, MgSO4 and the like have been used, however, since they are chemically manufactured and generate inherent bitterness as well as unpleasant tastes and odors, their palatability is low. In contrast, when saltiness enhancers are used, saltiness is perceived to a significantly greater extent compared to the use of the same amount of salt, thereby providing the advantage of reducing sodium usage while maintaining palatability. As saltiness enhancers, animal-based materials such as beef or anchovies have been frequently used; however, recently, due to social issues such as animal welfare, health, religious beliefs, and the environment, research on the development of plant-based materials has been increasing. Accordingly, the present inventors selected materials having saltiness-enhancing effects from plant-based materials and completed the present invention by using the same to enable a significantly greater perception of saltiness compared to the use of the same amount of salt, thereby reducing sodium intake. SUMMARY OF THE INVENTION TECHNICAL PROBLEM The present invention has been devised to solve the above-described problems and to meet the above-described needs, and an object thereof is to provide a formulation ratio of vegetable extracts capable of reducing sodium intake. The present invention also aims to provide a preparation ratio of a double emulsion having form stability by applying vegetable extracts having a saltiness-enhancing effect. TECHNICAL SOLUTION Hereinafter, the present invention will be described in detail with reference to the drawings. The advantages and features of the present invention, and methods for achieving the same, will become apparent with reference to the examples described below. However, the present invention is not limited to the examples set forth herein and may be embodied in various different forms. The examples disclosed herein are provided to make the disclosure of the present invention complete and to fully inform a person having ordinary skill in the art to which the present invention pertains of the scope of the invention, and the present invention is defined o