KR101030367B1 - preparation method of natural condiments prepared by using jujube - Google Patents

Abstract

 The present invention is intended to replace the traditional chemical seasonings, thanks to the preference of natural foods with the change of diet and well-being craze of modern people.

In other words, sodium L-glutamate (MGS), the main ingredient of chemical seasonings, can cause weakness, headache, and fever, and there is a scientific report that it is deeply linked to brain damage, asthma and cancer. Therefore, we want to produce natural seasonings with increased taste and nutritional value without using chemical seasonings, which can harm large amounts of health. We use our traditional food, jujube, various seasoning seafood, and traditional window paper (Hanji). It relates to a jujube natural complex seasoning and a manufacturing method with quality and safety.

In other words, when extracting jujube, which is the main seasoning of natural seasoning, by applying the window paper (Hanji) to catch and remove the primary medicinal herb extract, the jujube natural seasoning that meets the needs of hygiene, food chemistry and consumer needs is provided. It is.

Natural Seasoning, Jujube, Changhoji, Seafood

Description

Jujube natural seasoning and its manufacturing method {preparation method of natural condiments prepared by using jujube}

The present invention relates to a natural seasoning and manufacturing method of jujube with high quality and safety using our traditional food jujube and various seafood and agricultural products using traditional window paper (Hanji).

Conventional natural seasoning manufacturing method No. 10-0095562-0000 'Natural seasoning manufacturing method and its natural seasoning', Registration No. 10-0073444-0000 'Natural seasonings and other manufacturing method using Tashima', Application No. '10 -2003-0003439 ',' Method of manufacturing natural seasoning ', which is related to the complexity of manufacturing process, rising manufacturing cost, and diversification of consumer preference for mass production and industrialization due to the limitation of raw materials during manufacturing process. There is a technical problem.

On the other hand, the use of window papers is listed as registration number “20-0199095-0000” “Strong window papers with a pattern”, but all of them have been reported to date as a technique. There was no.

It is manufactured by the manufacturing method, and extracts the traditional food jujube, seafood and agricultural products, and in particular, in order to improve the quality of the jujube extract, processed the traditional natural substance, Changhoji (Hanji), and then mixed with powdered ingredients and the final product of the natural complex seasoning SUMMARY OF THE INVENTION The present invention has been completed with the technical problem in providing a method for producing a functional jujube composite seasoning in consideration of high quality and safety and economical efficiency of the method.

When extracting jujube, which is the main seasoning of natural seasoning, the method is used for manufacturing jujube composite seasoning that is eco-friendly and meets hygienic, food chemistry and consumer needs by applying Changhoji (Hanji) to catch and remove primary medicinal herb extracts.

More specifically, the window-treated jujube extract, seafood (again, anchovy) and traditional seasonings (soy sauce, shiitake mushrooms, pepper seeds, lotus root, sesame seeds, salt, brown sugar, radish, tomatoes, etc.) are mixed and heated to freeze drying (or hot air drying). It is intended to provide natural composite seasonings that are suitable for safety, high value-added and consumer preference by manufacturing natural composite seasonings using powdered ones.

As described in detail above, the natural seasoning manufacturing method provided by the present invention prepares high-quality natural seasonings by optimally applying jujube extract, seafood and agricultural products by treating the jujube hydrothermal extract by natural window material during the seasoning preparation. It is an invention that has great effects such as improving consumer value and high added value by focusing on food value improvement and safety.

The present invention is characterized by producing a natural complex seasoning by using the seasoning used on our table without the chemical seasoning sodium L- glutamate using seafood and agricultural products and traditional seasonings through window paper (Hanji) treatment. .

Therefore, the optimum blending ratio of jujube, traditional condiments (soy sauce, shiitake mushrooms, salt, etc.), seafood (Kashima, anchovies, etc.), lotus root, matsutake mushroom, syrup, tomato, red pepper seed, bellflower, etc. Process diagram showing a preferred embodiment of the present invention that relates to a method,

Referring to the configuration and operation of the present invention in detail.

Jujube is the main component of sugar is about 43%, protein 1.5%, fat 0.8%, ash 4.2%, vitamin C 60mg%. Jujube has been widely used for gilthorax, cooking, confectionery and medicinal use since ancient times, and its demand is increasing every year. In particular, vitamin K, P, rutin, saponin and 30 kinds of alkaloids in addition to the main nutrients of jujube as functional and medicinal in recent years have been identified, which is known to have pharmacological effects on the circulatory system such as prevention of cerebral hemorrhage and hypertension.

Anchovies are rich in minerals such as protein and calcium. It is recommended for children of pregnant women. Its purpose is to eat as a broth or broth.

Tomato is lycopene (7 ~ 12mg%) of fruit and is most vividly colored at 20 ~ 25 ℃, but carotene becomes more red at 30 ℃ or below 12 ℃. It is usually used for reproduction, and it is widely used for salad, juice, puree, ketchup, etc. Tomato's rich calcium lowers blood pressure and stabilizes mood, and it contains organic acid, inorganic acid, sugar, etc. Help reduce the burden.

Capsicum, a red pepper seed, is said to have antibacterial activity against Bacillus subtilis. Red pepper powder containing beta-carotene and vitamin C has anti-mutation and anti-cancer effects.

Radish is nutritious because it contains a lot of sugar, minerals and vitamin C. The leaves also contain 3.000 IU of carotene and 900 mg of vitamin C. Amylase in radish helps digestion. Radish's unique pungent taste and aroma is mustard oil and methyl mercaptan (CH3SH). Radishes release bleeding blood, and when they are burned or burned with bruises, the radish can be replaced by a good effect, whitening and softening the face and skin, and stopping thirst and coughing.

Bellflower components contain 75.6% moisture, 1.7% protein, 0.4% lipid, 19.6% carbohydrate, 1.8% fiber, 0.9% ash, Ca 39mg%, P 34mg%, Fe 2.2mg%, and vitamin B1 0.08mg%. , Vitamin B2 0.13mg%, Niacin 0.4mg%, Vitamin C 12mg% etc. Bellflower is a good alkaline food rich in calcium and iron, rich in sugar and fiber. Herbal sputum sputum (인), yiinbaeong (효능) such as the efficacy of the lungs to help function, remove the pus is effective. It is applied to cough, sputum, shortness of breath, tonsillitis and sore throat.

Kelp is a seaweed of 2-3 years old belonging to brown algae, its length is 2-4m,

 A band of yellowish brown or blackish brown is formed around 20 ~ 30cm.

In food terms, it is an alkaline food, and the main component of protein is glutamic acid, which contains a substance that lowers blood pressure.

Shiitake mushroom is a functional food that is rich in fiber minerals, vitamin B, etc., which facilitates the metabolism of the human body. The pharmacological effect is known to be effective in the treatment of wind, antistatic effect, and anemia treatment.

Lotus root is the underground diameter of lotus, the main component is sugar, mostly starch. Amino acids are high in asparagine, aginine, thyroxine, lecithin and pectin. The average plant is characterized by low vitamin B12.

Sesame seeds are called Homa, and varieties are divided into black sesame seeds, white sesame seeds, and yellow sesame seeds according to the color of the fruit. Protein is mainly globulin, which is a constituent amino acid that is second to none compared to animal protein. In oriental medicine, black sedentary has been used for constipation treatment and nutritional tonic. Meanwhile, sesame oil is used in foods and the fatty acids that make up are oleic acid, linoleic acid, and arachidonic acid.

Soy sauce, pesticide-free syrup, radish, brown sugar, and roasted salt were used as ingredients.

On the other hand, if you look closely at the step-by-step manufacturing method

① Dried jujube and bottled water at 2: 5 to weight ratio, soaked in the extract extracted at 115 ℃, 1.5 atm, and heated under pressure for 120 minutes. To prepare the

② 100 ℃, 30 minutes of mixed raw jujube extract, raw kelp, powdered anchovy, dried shiitake mushroom, tomato puree, radish, sesame powder, red pepper seed, bellflower, roasted salt, crude blue, brown sugar, lotus root, and soy sauce Heat treatment step,

③ ② The mixture of ② is powdered or granulated, dried and then UV sterilized for 3 minutes at 15w.

Hereinafter, the invention will be described in detail with reference to the following examples.

1. Materials and Methods

① Jujube was purchased from Boeunsan (2007), powdered kelp, powdered anchovy, dried shiitake mushroom, tomato puree, radish, sesame powder, red pepper seed, bellflower, roasted salt, Jocheong, brown sugar, lotus root and soy sauce.

② The window was produced in Jangseong-gun, Jeollanam-do (2007) and used after sterilization (121 ℃, 15 minutes). Window paper is a natural substance, absorbing moisture and breathability, alkaline paper with a pH of 7.0 or above. Its functionality is known to have microbial inhibition and odor removal.

③ The treated jujube extract was mixed with dry jujube and bottled water at a weight ratio of 2: 5, soaking the window paper directly for 30 minutes in 115 ° C, 1.5 atm, and extracting the heat under pressure for 120 minutes to prepare a treated jujube extract.

48-50% of the window cover treated jujube extract, 7.1-8.1% powdered kelp, 6.2-6.9% powdered anchovy, 7.0-8.0% dried shiitake powder, tomato puree 2.1-2.9%, radish 2.1-2.9%, sesame seeds Powder 1.5 ~ 1.9%, Chilli Seed 1.1 ~ 1.5%, Bellflower 0.1 ~ 0.3%, Grilled Salt 4.0 ~ 4.9%, Crude 10.2 ~ 12.1%, Brown Sugar 2.1 ~ 2.9%, Lotus Root 0.1 ~ 0.3%, Soy Sauce 6.0 ~ 7.9% After heating for 30 minutes to 100 ℃ freeze-dried to prepare a powder.

④ Jujube natural seasoning by treatment

Table 1. Natural Seasonings by Treatment

sample Window treatment Treated Jujube Extract (W) Subsidiary fee (W) A No treatment No jujube (commercial product S) (L-Sodium Glutamate Content 18%) B No treatment 50 50 C process 48 52 D process 49 51 E process 50 50

1) 48-50% of the main ingredient is window extract treated jujube extract, and the remaining 50-52% of raw material is 7.1 ~ 8.1% of powdered kelp, 6.2 ~ 6.9% of powder anchovy, 7.0 ~ 8.0% of dried shiitake powder, and 2.1 ~ tomato puree. 2.9%, Radish 2.1 ~ 2.9%, Sesame Powder 1.5 ~ 1.9%, Chilli Seed 1.1 ~ 1.5%, Bellflower 0.1 ~ 0.3%, Grilled Salt 4.0 ~ 4.9%, Crude 10.2 ~ 12.1%, Brown Sugar 2.1 ~ 2.9%, Lotus Root 0.1 ~ 0.3% and soy sauce were 6.0-7.9%.

⑤ Color change: Brightness (L), color (a) and chromaticity (b) values were measured using a color difference meter (CK-200, Minolta).

⑥ Mineral content analysis: Take about 1g of lyophilized powder sample, add 1ml of acid from 65% (express) nitric acid, open the lid, leave for 3 ~ 5 hours at room temperature, and inject 10ul at 100 ℃ to absorb sodium and potassium atomically. Spectrophotometer (Spectra AA800, Varian, Co, Austrailia) was used for analysis. Zinc, manganese, iron, magnesium, phosphorus and potassium were injected into ICP atomic absorption spectrophotometer (38Plus, Jobin, Yvon, Co, France). Analyzed.

The analysis conditions are shown in Table 2.

Table 2. Instrumental Conditions for Content Analysis of Natural Minerals

element
event salt
(Na) potassium
(K) zinc
(Zn) manganese
(Mn) iron
(Fe) magnesium
(Mg) sign
(P) calcium
(Ca) wavelength
(nm) 589.1 766.4 206.1 257.6 187.2 278.5 214.9 422.7 electric current
(mA) 12.0 20.0 12.0 20.0 30.0 12.0 12.0 20.0 Sliding width
(nm) 0.7 0.7 0.7 0.2 0.2 0.7 0.7 0.7 Air velocity
(I / min) 5.6 5.6 5.6 5.6 5.6 5.6 5.6 5.6 Acerylylene Flow
(L / min) 3.4 3.4 3.4 3.4 3.4 3.4 3.4 3.4

⑦ The sensory test was performed by dissolving 0.2 g of seasoning prepared in 100 g of water by the 5-point scale method. The color and fragrance are very bad (1 point), bad (2 points), normal (3 points), good (4 points), very Evaluation was good (five points). Salty, sweet, sour, bitter, savory (cold), and overall taste is very bad (1 point), bad (2 points), moderate (3 points), good (4 points), very good (5 points) Was evaluated.

2. Results and Summary

Table 3. Jujube natural seasoning color by treatment

sample Brightness (L) Color (a) Chromaticity (b) A 42.12 7.91 45.12 B 44.12 8.13 35.19 C 33.20 8.33 40.19 D 34.23 8.00 40.12 E 29.34 10.34 46.34

[result]

① Compared by treatment, brightness (L) is higher than treatment B, and color (a) and color (b) are higher than other treatment.

Table 4. Changes in Jujube Natural Seasoning Mineral Contents by Treatment (kg / mg)

element A B C D E Zinc (Zn) 23 22 21 24 25 Manganese (Mn) 3 5 6 8 9 Fe 43 61 67 84 87 Magnesium (Mg) 166 569 9,989 1,067 1.200 Calcium (Ca) 422 876 1,289 1,819 1,765 Phosphorus (P) 811 1,876 1,987 2,475 2,432 Sodium (Na) 97,885 66,999 79,000 49,090 49.000 Potassium (K) 3,061 13,999 15,989 16,145 15,666

[result]

① In comparison of treatments, sodium showed the highest value in treatment A, and zinc showed similar value in all treatments, while manganese, iron, magnesium, calcium, phosphorus and potassium were compared with other treatments. The D phrase shows the highest value.

Table 5. Jujube seasoning sensory test by treatment

event A B C D E color 3.4 3.5 3.8 3.9 3.3 Scent 3.5 3.2 3.7 4.3 4.2 Salty taste 2.7 2.6 2.0 2.3 2.8 sweetness 3.1 3.3 3.6 3.9 4.4 Sour taste 3.2 3.2 3.1 2.6 2.9 bitter 3.0 3.1 2.2 2.2 2.9 Sweet taste
(Very tasty)
5
3.3
4.0
4.1
4.2 A comprehensive taste 4.1 3.5 4.1 4.3 4.2

[result]

① There were no significant differences in color, saltiness, sweetness, sourness and bitterness in the treatments compared to the treatments.However, the sweetness (taste) of the treatment A and the overall tastes were higher than those of the treatment D. Appear

1 is a manufacturing process showing an embodiment of the present invention

Claims (2)

In the manufacturing method of natural seasoning containing jujube as a main component, Mixing dried jujube and bottled water at a ratio of 2: 5 to immerse the window paper in an extract extracted at 115 ° C., 1.5 atm, and heating under pressure for 120 minutes to prepare jujube extract, The window paper treated jujube extract 48-50%, powdered kelp 7.1-8.1%, anchovy 6.2-6.9%, dried shiitake mushroom powder 7.0-8.0%, tomato puree 2.1-2.9%, radish 2.1-2.9%, sesame seeds Powder 1.5 ~ 1.9%, Chilli Seed 1.1 ~ 1.5%, Bellflower 0.1 ~ 0.3%, Grilled Salt 4.0 ~ 4.9%, Crude 10.2 ~ 12.1%, Brown Sugar 2.1 ~ 2.9%, Lotus Root 0.1 ~ 0.3%, Soy Sauce 6.0 ~ 7.9% Method of producing a natural jujube comprising 30 minutes by heating to 100 ℃ and freeze-dried to prepare a powder In natural seasoning containing jujube as a main component, Jujube extract consisting of immersing a window paper for 30 minutes in 115 ℃, 1.5 atm, 120 minutes heat and pressure extract by mixing dried jujube and bottled water at a weight ratio of 2: 5, The window paper treated jujube extract 48-50%, powdered kelp 7.1-8.1%, anchovy 6.2-6.9%, dried shiitake mushroom powder 7.0-8.0%, tomato puree 2.1-2.9%, radish 2.1-2.9%, sesame seeds Powder 1.5 ~ 1.9%, Chilli Seed 1.1 ~ 1.5%, Bellflower 0.1 ~ 0.3%, Baked Salt 4.0 ~ 4.9%, Crude 10.2 ~ 12.1%, Brown Sugar 2.1 ~ 2.9%, Lotus Root 0.1 ~ 0.3%, Soy Sauce 6.0 ~ 7.9% Jujube natural seasoning comprising the powder is prepared by drying after heating to 100 ℃ 30 minutes

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