KR100424152B1 - Agastache rugosa leaf-containing furigake - Google Patents

Abstract

The present invention relates to a furigaeche containing pear fennel leaves, 30 to 98% by weight of pear vinegar leaves seasoned with salt, glutamate, sugar and the like; And foliar-flavored furigae containing 2 to 70% by weight of one or more seasoning additives selected from the group consisting of leeks, seaweed, eggs, garlic and red pepper powder, which can be prepared in a suitable blending ratio depending on the food to be used. Can be.

Description

Furiga crab containing pear fennel leaves {AGASTACHE RUGOSA LEAF-CONTAINING FURIGAKE}

FIELD OF THE INVENTION The present invention relates to furigae containing pear fennel leaves.

Pearweed fragrance is a perennial herb of Labiatae, which is dried and used as a medicine. The name of the herbal medicine is called pear or incense (Latin name: Agastache rugosa O. Kuntze). . The herbaceous fragrance is used as a herbal medicine such as digestion, stomachache, analgesia, vomiting, abdominal pain, cold, etc., as a whole abandoned mature is disclosed in the herbal wood.

It has been used mainly as a medicinal herb because of its function, and in some provinces of South Korea, pear herb leaf is used as a flavoring material of various stew, but there is no example that has been developed and used as freezing.

Therefore, the present inventors seasoned additives such as leek, seaweed, egg, garlic, red pepper powder, etc. in pear-flavored seasoned with salt, glutamate, sugar, etc. It is to provide a free furry containing the pear fennel leaves prepared by mixing in a specific ratio.

It is an object of the present invention to provide a foliar flavored furigar.

In order to achieve the above object, in the present invention, 30 to 98% by weight of seasoned pear fennel leaves; And 2 to 70% by weight of one or more seasoning additives selected from the group consisting of leek, seaweed, eggs, garlic and red pepper powder.

Pearweed leaf-containing furigae of the present invention can be prepared as follows.

First, only the leaves are collected from the pear scent and the stems are removed, washed and selected, and then hot-air dried at 40 ° C., lyophilized or stored at 4 ° C. to carry out a pretreatment process. The pretreated fennel leaves are then boiled in 0.5-4.0% saline, preferably 2% saline for 30 seconds to 3 minutes, preferably 1 minute 30 seconds, and then naturally dehydrated.

Meanwhile, a seasoning solution consisting of 5 to 30% by weight of salt, 0.05 to 2.0% by weight of glutamate, 5 to 30% by weight of sugar, and 50 to 95% by weight of water is prepared. Examples of the sugar component that can be used in the present invention include sugar, glucose, sorbitol, or a mixture thereof. For the mixture, the ratio of sugar: glucose: sorbitol is 5: 3: 2 to 2: 5: 3. Do.

Subsequently, the dehydrated pear leaf is immersed in 50 to 300 parts by weight of seasoning solution with respect to 100 parts by weight of pear leaf, and then immersed for 3 to 24 hours, preferably 12 hours, and then taken out to 40 to 80 ° C., preferably 60 ° C. Seasoned pear-flavored leaves can be obtained by drying the water content at 4-10%, preferably 6.0%.

In the present invention, pear-flavored leaf-containing fury crab can be prepared by adding spice additives such as leek, seaweed, eggs, garlic, red pepper powder, etc., which are selected as ingredients well suited to the properties of the pear-weed flavour.

Pearweed leaf-containing Furiga crab of the present invention is 30 to 98% by weight of the seasoned pear leaf flavor; And 2 to 70% by weight of one or more seasoning additives selected from the group consisting of leeks, seaweed, eggs, garlic and red pepper powder.

Since the pear leaf flavor-containing Furiga crab of the present invention is added to the food for the purpose of seasoning and spice use, the subsidiary materials for the production of the Furiga crab can be suitably blended according to the food to which the Furiga is added. Therefore, it is possible to make various pear-flavored flavored crayfish by selecting three kinds of seasoning additives that are not seasoned food such as rice or porridge, spicy seasoned food such as Maeuntang or stew, and seasoned but not spicy food. can do.

There is no particular limitation on the ingredients that can be added to the pear-flavoured furigae of the present invention as an essential ingredient, as well as various flavors or natural carbohydrates as additional ingredients. Examples of the above-mentioned natural carbohydrates include monosaccharides such as glucose, fructose and the like; Disaccharides such as maltose, sucrose and the like; And conventional sugars such as polysaccharides such as dextrin, cyclodextrin, and sugar alcohols such as xylitol, sorbitol, and erythritol. As flavoring agents other than those mentioned above, natural flavoring agents (tauumatin, stevia extract (e.g., rebaudioside A, glycyrrhizin, etc.), and synthetic flavoring agents (saccharin, aspartame, etc.) can be advantageously used. The ratio of the natural carbohydrate is generally selected from the range of 0 to about 20 parts by weight per 100 parts by weight of free sugar of the present invention.

In addition to the above, the foliar-flavored furigae of the present invention includes flavors such as various nutrients, vitamins, minerals (electrolytes), synthetic flavors and natural flavors, coloring and neutralizing agents (such as cheese, chocolate), pectic acid and salts thereof, Alginic acid and salts thereof, organic acids, protective colloidal thickeners, pH adjusters, stabilizers, preservatives, glycerin, alcohols and the like. These components can be used independently or in combination. The proportion of such additives is not so critical, but is usually selected in the range of 0 to about 20 parts by weight per 100 parts by weight of the pearweed flavored furigae of the present invention.

Hereinafter, the present invention will be described in more detail with reference to the following examples. only. The following examples are only for illustrating the present invention, but the scope of the present invention is not limited thereto.

Example 1 Seasoning of Pear Blossom

The leaves were collected only from pear scents obtained from the Agricultural Research Institute of Nampyeong, Jeonnam, and then the water was removed. After washing and selecting, hot-air dried at 40 ° C., boiled in 2% brine for 1 minute and 30 seconds, and then naturally dehydrated. 100 g of dehydrated pear leaves are added to a seasoning solution consisting of 10 g of salt, 0.5 g of glutamate, 10 g of sugar (7 g of glucose + 3 g of sorbitol), and 79.5 g of water, which is immersed for 12 hours, and then dried and dried at 60 ° C. to make the water content 6.0%. To obtain a seasoned pear leaf.

The sensory test was conducted on taste and aroma of ten sensory agents. The chromaticity was measured using colorimeter (Chromameter CR-300, Minolta Camera Co., Japan). , redness) and yellowness (b, yellowness) were measured and the change of color was investigated for each compounding ratio. The lightness, redness, and yellowness of the standard white plate used at this time were 97.75, -0.49, and 1.96, respectively. The results are shown in Table 1 below.

Examples 2 and 3

A pear-flavored vinegar was prepared in the same manner as in Example 1, except that the pear-flavored leaves were freeze-dried or sealed at 4 ° C. (3 days) without hot air drying, and the same method as in Example 1 Sensory tests and chromaticity measurements are shown in Table 1 below.

Example 1 Example 2 Example 3 flavor Salty salty salty salty sweetness Refreshing sweetness Refreshing sweetness Refreshing sweetness Glutamate flavor usually usually usually incense Some cooking flavor High Fragrance of Pear High Fragrance of Pear color L 43.62 45.40 43.83 a -3.11 -5.60 -4.92 b 6.51 8.53 8.03

As shown in Table 1, all of Examples 1 to 3 showed a moderate salty and fresh sweet taste, all of the lightness, redness, yellowness was slightly different in color. Brightness was highest in Example 2 using lyophilized leaves and lowest in Example 1 using lyophilized leaves. Even with visual observation, Example 2 was light green and Example 3 was slightly dark green. This may be due to browning caused by hot air drying, and the lyophilization method was considered to maintain almost the same color of the leaves of the pears.

In the flavor, Example 1 using hot air dried leaves felt some cooking flavor, while Examples 2 and 3 retained more fresh flavors unique to pear scent. However, there was no significant difference in the sensory characteristics of all pear pear-flavored furrigaes using pear-weed leaves pretreated by three methods.

Examples 4-6

Seasoned pear fennel leaves were obtained in the same manner as in Example 1, except that salt in the seasoning solution to be immersed in the pear fennel leaves was added at 8% by weight, 10% by weight and 12% by weight as shown in Table 2 below. In the same manner as in Example 1 was measured in the sensory test and chromaticity are shown in Table 3 below.

Example 4 Example 5 Example 6 Salt 8.0 g 10.0 g 12.0 g Glutamate 0.3 g 0.3 g 0.3 g Sugar 6.0 g 6.0 g 6.0 g water 85.7 g 84.0 g 81.7 g Total amount 100 g 100 g 100 g

Inspection items Example 4 Example 5 Example 6 flavor Salty moderation salty Very salty sweetness weak weak weak Glutamate flavor weak weak weak incense All of them have their own scent. color L 40.32 41.61 41.39 a -3.05 -4.15 -3.82 b 6.19 7.16 7.77

As shown in Table 3, in Example 5 it was shown that the proper salty taste suitable for the furigae and the unique taste and aroma of pear flavour. The chromaticity was slightly increased in lightness and yellowness with increasing amount of salt. Example 6 showed slightly lighter green color than Examples 4 and 5, but there was no significant difference. It is believed that browning is suppressed when drying as the amount of salt increases. As for the incense, all of the incense was intact.

Examples 7-9

Except for adding glutamate in the seasoning solution to be immersed in the pear scent leaf to 0.1% by weight, 0.3% by weight and 0.5% by weight as shown in Table 4 to obtain the seasoned pear scented leaf in the same manner as in Example 1, Sensory test and chromaticity were measured in the same manner as in Example 1, and are shown in Table 5 below.

Example 7 Example 8 Example 9 Salt 10.0 g 10.0 g 10.0 g Glutamate 0.1 g 0.3 g 0.5 g Sugar 6.0 g 6.0 g 6.0 g water 83.9 g 83.7 g 83.5 g Total amount 100 g 100 g 100 g

Inspection items Example 7 Example 8 Example 9 flavor Salty salty salty salty sweetness weak weak weak Glutamate flavor Very weak is average strong incense All have their own scent. color L 41.66 40.94 40.42 a 4.01 3.59 3.35 b 8.08 7.41 7.15

As shown in Table 5, as the amount of glutamate added is increased and the taste of the vinegar flavor is stronger and richer, the amount of glutamate added in Example 9 was found to be more sensory than Examples 7 and 8. In addition, when 0.7g and 1.0g of glutamate was added, the taste was tasted poorly, and the sensory evaluation was poor. Therefore, the appropriate addition amount of glutamate was determined to 0.5 g of Example 9. In the chromaticity, as the amount of glutamate added increased, the brightness, redness, and yellowness all decreased little by little.

Examples 10-12

Except for adding sugar in the seasoning solution to be immersed in the pear pear flavor leaves in 8.0, 10.0, and 12.0g as shown in Table 6 to obtain the seasoned pear pear leaves in the same manner as in Example 1, the same as in Example 1 Sensory test and chromaticity were measured by the method shown in Table 7.

Compounding material Example 10 Example 11 Example 12 Salt 10.0 g 10.0 g 10.0 g Glutamate 0.5 g 0.5 g 0.5 g Sugar 8.0 g 10.0 g 12.0 g water 81.7 g 79.7 g 77.7 g Total amount 100 g 100 g 100 g

Example 10 Example 11 Example 12 flavor Salty salty salty salty sweetness weak It is suitable strong Glutamate flavor usually usually usually incense All have their own scent. color L 41.96 42.26 42.24 a 3.69 3.65 3.58 b 7.53 7.15 7.23

As shown in Table 7, Examples 10 and 12 were found to be sweet or too strong and Example 11 was the optimal sugar content. There was no particular difference between the blending ratios in color and aroma.

Examples 13-18

Except for using the sugar in the seasoning liquid to be immersed in the pear pear flavor leaves as shown in Table 8 to obtain the seasoned pear pear leaves in the same manner as in Example 1, sensory test and chromaticity in the same manner as in Example 1 Was measured and shown in Table 9 below.

Example 13 Example 14 Example 15 Example 16 Example 17 Example 18 Salt 10.0 g 10.0 g 10.0 g 10.0 g 10.0 g 10.0 g Glutamate 0.5 g 0.5 g 0.5 g 0.5 g 0.5 g 0.5 g Party Sugar 5gGlucose ^* 5g 5g sugar 5g sorbitol 5 g of glucose 5 g of sorbitol 10 g of glucose Sorbitol 10g Glucose 7g Sorbitol 3g water 79.5 g 79.5 g 79.5 g 79.5 g 79.5 g 79.5 g Total amount 100 g 100 g 100 g 100 g 100 g 100 g * Function determination glucose

Example 13 Example 14 Example 15 Example 16 Example 17 Example 18 flavor Salty salty salty salty salty salty salty sweetness weak weak moderation moderation weak moderation Glutamate flavor usually usually usually usually usually usually incense All have their own scent. color L 41.26 41.42 40.68 41.08 40.96 40.78 a 3.25 3.48 3.18 3.49 3.26 3.30 b 6.79 6.35 6.72 6.74 7.05 6.75

As shown in Table 9, Examples 13 and 14 had a slight lack of sweetness, and Example 15, in which 5 g of hydrous crystalline glucose and sorbitol were added, respectively, was slightly sweeter and stronger than the case of adding sugar alone, but slightly afterwards. The salty and bitter taste was felt together. This is probably because too much sorbitol was added. Example 16 with the addition of 10 g of glucose showed a moderate sweetness, but considering the advantages of sorbitol's hygroscopic effect, prevention of tooth decay and its utility in diabetics, the ratio of hydrated glucose to sorbitol was 7: 3. Example 18 was determined with the optimum sugar | sugar type compounding ratio. Example 18 was found to be similar to Example 16 using only the strength or feel of sweetness and also crystalline glucose.

Example 19 Preparation of Pearweed Flavor

(Step 1)

Each seasoning ingredient added to the pear leaf flavored furigae was prepared as follows.

1) Seasoned Pear Blossom

The seasoned cabbage leaves obtained in Example 18 were ground to a size of 18 to 20 mesh.

2) wave powder

The water was washed with water to a suitable size, and hot-air dried at around 8.70% of water content at 40 ° C. for 18 hours, and then ground to a size of 18 to 20 mesh.

3) nori powder

The dry laver was ground to a size of 18-20 mesh.

4) egg powder

The eggs were ripened in boiling water for 10-20 minutes and quenched in cold water. After peeling, only the yolks were separated and ground to a size of 18 to 20 mesh, and dried at about 3.35% of water content at 40 ° C. for 5 hours. On the other hand, using a commercially available egg yolk powder may be added to a little moisture and reshaped to the same size as above and dried again.

5) Garlic Powder

Commercially available ground crushed garlic (Samyang, 100% garlic) was used by grinding to a size of 18 to 20 mesh.

6) red pepper powder

Commercially available red pepper powder (food per step, sanitary clean red pepper powder 100%) was used by grinding into a size of 18-20 mesh.

Moisture content of the seasoning ingredients used in each of the prepared pear-flavoured furigae is shown in Table 10.

material Seasoned Pear Blossom Guinea Yolk Powder Wave powder Gold powder Garlic powder Red pepper powder % 5.82 3.35 8.70 4.26 10.18 13.23

(Step 2) Furiga crab containing vinegar flavor leaves

1) Flavored vinegared flavored rice

According to the composition ratios shown in Table 11 below, each material was mixed to prepare a pear leaf flavored furigae.

material Seasoned Pear Blossom Egg yolk powder Gold powder Total amount g 52 40 8 100

Foods such as unseasoned rice, porridge, etc. For curry flavours, it is sensory to taste it with egg and seaweed rather than vinegar, so that the taste of seaweed and egg powder comes first, and the mild scent of pear scent is left as an aftertaste. The content was 40% to match well with the dark blue green color of pear scent and seaweed, and the seaweed taste was judged to be 8% because it has no taste and strong taste.

2) Spicy Garlic Flavored Food

Each material was mixed according to the composition ratio shown in Table 12 below to prepare a pear-garlic leaf-containing Furiga.

material Seasoned Pear Blossom Wave powder Garlic powder Total amount g 85 7.5 7.5 100

In spicy food for food, cooked cabbage leaves, green onions and garlic were used. The fragrance is a sensory evaluation as the most important aroma is the main purpose of synergistic effect on the awkward taste of the target food by utilizing the scent of the pear scent, and green onions and garlic are already added to the target food, so only a little was added.

3) Furiga that is not edible for food

According to the composition ratios shown in Table 13 below, each material was mixed to prepare a pear leaf flavored furigae.

material Seasoned Pear Blossom Egg yolk powder Wave powder Gold powder Red pepper powder Total amount g 50 25 10 10 5 100

Furigakei ingredients added to non-fried foods such as udon noodles were pear-flavored leaves, nori, eggs, green onions, and red pepper powder. The yellow color of the egg yolk and the red color of the red pepper powder were blended into 25% and 5%, respectively, to match visually. Green onion was blended at 10% to give a proper aroma and taste.

As described above, pear-flavored leaf-containing furigae containing spice additives selected from salt, glutamate, sugar, etc. of the present invention and seasoning additives selected from leeks, seaweed, eggs, garlic, red pepper powder, etc. are prepared in a suitable ratio according to the food to be applied. It can be useful for various foods.

Claims (3)

Seasoned pear leaf 30-30 by dipping for 3 to 24 hours in a seasoning solution consisting of 5 to 30% by weight of salt, 0.05 to 2.0% by weight of glutamate, 5 to 30% by weight of sugar and 50 to 86% by weight of water, and then picked up and dried. 98 wt%; And 2 to 70% by weight of one or more seasoning additives selected from the group consisting of green onion powder, seaweed powder, egg powder, garlic powder, and red pepper powder. delete The method of claim 1, Frugagae, pear-flavored leaf containing, characterized in that the sugar is selected from the group consisting of sugar, glucose, sorbitol and mixtures thereof.