|
KMID : 1134820150440050767
|
|
Journal of the Korean Society of Food Science and Nutrition
2015 Volume.44 No. 5 p.767 ~ p.774
|
|
|
Optimization of Hot Water Extraction Conditions of Wando Sea Tangle (Laminaria japonica) for Development of Natural Salt Enhancer
|
|
Kim Hyo-Ju
Yang Eun-Ju
|
|
|
Abstract
|
|
|
|
In recent decades, health concerns related to sodium intake have caused an increased demand for salt or sodium-reduced foods. Umami substance can enhance taste sensitivity to NaCl and may offer a unique approach to replace and reduce the sodium content in foods. In this study, hot water extraction conditions of Wando sea tangle with high umami taste were investigated. Wando sea tangle harvested in June was selected for hot water extraction based on its free amino acids composition. The quality properties of sea tangle extract were investigated at various extraction temperatures (60°C, 80°C, and 100°C) and times (1 h, 2 h, and 3 h). Sea tangle extracts at the extraction temperature of 100°C contained the highest soluble solids (35.47%∼36.93%), and crude protein (3.75%∼4.00%). Viscosities of sea tangle extracts decreased with increasing extraction temperature. Umami amino acids (glutamic acid and aspartic acid) and sensory characteristics were best at extraction conditions of 100°C for 2 h. Saltiness enhancement of sea tangle extract powder was determined. Saltiness intensities of NaCl solution after adding 1% sea tangle extract powder were enhanced (1.84∼4.25-fold). At the same saltiness intensity, sodium contents of NaCl solution with 1% sea tangle extract powder were 12.24∼24.33% lower than that of NaCl solution. These results suggest that it is possible to reduce sodium in foods with sea tangle extract as a natural salt enhancer without lowering overall taste intensity.
|
|
|
KEYWORD
|
|
|
sea tangle, hot water extraction, salt enhancer, sodium reduction, umami
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|