KR101167643B1 - Spice sauce using guava - Google Patents

Abstract

The present invention relates to a sauce sauce using guava, onion 25 to 29% by weight, radish 8 to 12% by weight, garlic 1 to 4% by weight, ginger 0.1 to 2% by weight, soy sauce 25 to 29% by weight, cider 1 to 3 wt%, coke 1-3 wt%, shochu 1-4 wt%, red pepper powder 8-12 wt%, guava powder 4-7 wt%, curry powder 1-4 wt%, pepper powder 0.1-1 wt%, It provides a seasoning sauce using guava comprising 0.1 to 1% by weight of amino acid seasoning, 7 to 10% by weight of brown sugar.
Seasoning sauce using guava according to the present invention by combining the guava and the above-mentioned materials in an optimal ratio, it suppresses the generation of microorganisms, can be stored at room temperature for a long time, eliminates odor and decomposes saturated fatty acids, especially the whole Has a taste synergistic effect.

Description

Spice sauce using guava {Spice sauce using guava}

The present invention relates to a sauce sauce, and more particularly, by combining the guava and various ingredients in an optimum ratio, it suppresses the generation of microorganisms, can be stored at room temperature for a long time, eliminates odor, decomposes saturated fatty acids, In particular, it relates to seasoning sauce using guava having an overall taste synergistic effect.

Condiments are vegetable substances that give appetite to the food to promote appetite, also called spices and spice. Sauce is a liquid or semi-flowing seasoning generic term that is added to or superimposed on food for flavor or color in Western cuisine. In Korea or Japan, it generally refers to Worcester sauce and mimics it.

The prior art for seasoning sauce is as follows.

Korean Patent Registration No. 366853 contains 3 to 10% by weight of water-soluble chitosan, and 1 to 5% by weight of Chinese herbal medicine consisting of vine sprout juice, Macmundong tea and Sansa tea, and onion, garlic, ginger, sesame oil, sugar, soy sauce and other ingredients. Disclosed is a meat seasoning sauce comprising 85 to 96% by weight of a side ingredient consisting of a seasoning.

Republic of Korea Patent Registration No. 451998 is mixed with 10 to 30 parts by weight of the juice of the garlic, ginger, onions and pears extruded with respect to 100 parts by weight of apple juice obtained by grinding the apples, it is 2 ~ from 600 ℃ to 700 ℃ Disclosed is a method for preparing seasoning sauce, characterized in that it is aged for at least 15 days at 25 ° C. to 35 ° C. after heating for 3 hours.

Korean Patent Registration No. 738658 includes propolis extracts and extracts of herbal medicines including Astragalus, Angelica, Shiitake, Licorice, Wolfberry, Schisandra chinensis, Cornus, Green tea, Dermis, Brown root, Ogapi, Cinnamon, Situation, Cheongung, Baekchul, Octagonal and Jujube A meat seasoning sauce composition containing the same is disclosed.

Republic of Korea Patent Publication No. 2005-7 discloses a sauce source containing silver ions coated with silver ion water or protein.

On the other hand, looking at the prior art for guava is as follows.

Korean Patent Registration No. 443264 contains an active fraction extract for inhibiting protein tyrosine dephosphorylation enzyme １Ｂ obtained from Guava, Korean Patent Registration No. 661334 contains fermented guava composition exhibiting anti-diabetic effect, and Korean Patent Registration No. 666054 contains guava plant component Han steamed bread and its manufacturing method, fermented guava composition with enhanced safety by microbial fermentation in Korean Patent No. 676755, Korean patent registration No. 836458 in the manufacturing method of functional food using guava, Guava in Korean Patent No. 895340 The cotton containing a component and its manufacturing method are each disclosed.

In addition, Korean Patent Publication No. 2009-18031 discloses guava leaf extract powder and a manufacturing method thereof, and Korean Patent Publication No. 2009-99656 discloses seasoned salt containing guava ingredient and roasted seaweed using the same, Korean Patent Publication No. 2009-100646 In the guava leaf tea manufacturing method, the Republic of Korea Patent Publication No. 2009-106809 discloses the method of manufacturing guava extract and liquor with guava using the same, the Republic of Korea Patent Publication No. 2009-121493 is a broth containing guava and turmeric component and its manufacturing method Are disclosed respectively.

As can be seen from the above prior art, the prior art for seasoning sauce using guava has not been disclosed.

Accordingly, it is an object of the present invention to provide a new type of sauce source that applies guava to sauce sauce for the first time.

Another object of the present invention is to provide a seasoning source using guava that suppresses the generation of microorganisms, can be stored at room temperature for a long time, removes odor, decomposes saturated fatty acids, and particularly has an overall taste synergistic effect.

The present invention to achieve the above object, onion 25 to 29% by weight, radish 8 to 12% by weight, garlic 1 to 4% by weight, ginger 0.1 to 2% by weight, soy sauce 25 to 29% by weight, cider 1 to 3 weight %, Cola 1-3%, shochu 1-4%, red pepper powder 8-12%, guava powder 4-7%, curry powder 1-4%, pepper powder 0.1-1%, amino acid seasoning It provides a seasoning sauce using guava comprising 0.1 to 1% by weight, 7 to 10% by weight brown sugar.

The present invention applies guava to seasoning sauce for the first time to provide a new form of seasoning sauce.

Preferably, seasoning sauce using guava of the present invention is onion 26.7% by weight, radish 10.0% by weight, garlic 2.6% by weight, ginger 0.9% by weight, soy sauce 26.7% by weight, cider 1.9% by weight, cola 1.2% by weight, shochu 2.9 Weight percent, red pepper powder 10.2 weight percent, guava powder 5.5 weight percent, curry powder 2.5 weight percent, pepper powder 0.3 weight percent, amino acid seasoning 0.3 weight percent, and brown sugar 8.3 weight percent.

Seasoning sauce using guava according to the present invention inhibits the occurrence of microorganisms, can be stored at room temperature for a long time, removes odor, decomposes saturated fatty acids, and in particular has an overall taste synergistic effect, to obtain such effects guava and The materials mentioned above should be included, in particular the ratio of guava to other materials is very important.

In the present invention, the guava powder is at least one selected from guava fresh fruit powder and guava leaf powder, and preferably both guava fresh fruit powder and guava leaf powder are used. If you use both guava fresh fruit powder and guava leaf powder, you can get phosphorus, iron, calcium, potassium, magnesium, vitamin B1, vitamin B2, vitamin B6, etc. through guava leaf, and add guava fruit to guava fruit. Nutritional ingredients such as protein, fat, carbohydrates, fiber, calcium, iron, potassium potassium, potassium A, vitamin B, niacin, vitamin C and other ingredients can be supplemented.

The present invention applies guava to seasoning sauce for the first time to provide a new form of seasoning sauce. Seasoning sauce using guava according to the present invention by combining the guava and the above-mentioned materials in an optimal ratio, it suppresses the generation of microorganisms, can be stored at room temperature for a long time, eliminates odor and decomposes saturated fatty acids, especially the whole Has a taste synergistic effect.

Hereinafter, the present invention will be described in detail.

Seasoning sauce using guava according to the present invention is onion 25 to 29% by weight, radish 8 to 12% by weight, garlic 1 to 4% by weight, ginger 0.1 to 2% by weight, soy sauce 25 to 29% by weight, cider 1 to 3 weight %, Cola 1-3%, shochu 1-4%, red pepper powder 8-12%, guava powder 4-7%, curry powder 1-4%, pepper powder 0.1-1%, amino acid seasoning 0.1 to 1% by weight, and 7 to 10% by weight brown sugar.

Preferably, seasoning sauce using guava according to the present invention is onion 26.7% by weight, radish 10.0% by weight, garlic 2.6% by weight, ginger 0.9% by weight, soy sauce 26.7% by weight, cider 1.9% by weight, cola 1.2% by weight, shochu 2.9 wt%, red pepper powder 10.2 wt%, guava powder 5.5 wt%, curry powder 2.5 wt%, pepper powder 0.3 wt%, amino acid seasoning 0.3 wt%, brown sugar 8.3 wt%.

Guava is a shrub or arborescent of the dicotyledonous foliar foliaceae. The scientific name is Psidium guajava. Prunes a lot 3-7 m high. The leaves are opposite, dull, oval or long oval. Pressing the leaves has a strong scent. The flower is 4 cm in diameter with 4 petals. It runs on the leaf axes and mostly blooms one by one, but sometimes two or three white flowers bloom. Fruits are balls or eggs upside down, 5-12 cm long, 5-7 cm in diameter. It is light reddish and fragrant with several small and hard seeds. The flesh is succulent, sweet and rich in vitamins.

Guava is known for its mysterious medicinal plants that can be grown as potted plants because of its beautiful shape and flowers and excellent air purification. Leaves, bark and berries are known for their health and medicinal use.

Guava leaves and fruits are rich in vitamins, phosphorus, iron, calcium, potassium and magnesium.

Guava contains five times as much vitamin C as lemons and citrus fruits, and you can enjoy flowers and berries in spring and autumn, and the leaves and berries have good fragrance and high sugar, which can be eaten as raw fruit. It is rare and grows well, so it is also suitable as a potting plant.

Guavas are woody plants that live or grow in tropical and subtropical regions.

Guavas are high in vitamins and minerals, including vitamin C, magnesium, potassium and calcium.

In the present invention, guava is guava (Psidium guajava L.), Catley Guava (Cattley Guava), Strawberry Berry Guava (Psidium cattleranum Sabine), Brazilian Guava (Brazilian Guava; Feijoa sellowiana Berg.), Guisaro ; Psidium guinense SW.), Costa Rican Guava; Psidium friendrichsthalianum Ndz., Para Guava; Psidium acutangulum DC., Guavaberry; Myrciaria floribunda Berg., Pineapple Guava; feijoa) may be used one or more selected from.

In the present invention, the guava powder is at least one selected from guava fresh fruit powder and guava leaf powder, and preferably both guava fresh fruit powder and guava leaf powder are used. If you use both guava fresh fruit powder and guava leaf powder, you can get phosphorus, iron, calcium, potassium, magnesium, vitamin B1, vitamin B2, vitamin B6, etc. through guava leaf, and add guava fruit to guava fruit. Nutritional ingredients such as protein, fat, carbohydrates, fiber, calcium, iron, potassium potassium, potassium A, vitamin B, niacin, vitamin C and other ingredients can be supplemented.

In the present invention, the content of guava is preferably 4 to 7% by weight based on the total weight of the sauce, particularly preferably 5.5% by weight.

Onions are mainly edible, and the peculiar smell of scales is due to compounds such as propyl disulfide and allyl sulfide. The scales also contain minerals such as calcium and phosphoric acid along with various vitamins. Scales are often used in salads, soups, and meat dishes, and are used as spices in various dishes. In the present invention, the content of onion is preferably 25 to 29% by weight based on the total weight of the sauce, particularly preferably 26.7% by weight.

Radishes contain a lot of vitamin C and are a winter source of vitamins. And the root contains an enzyme called diastatase. In the present invention, the content of radish is preferably 8 to 12% by weight, particularly 10.0% by weight based on the total weight of the sauce.

Garlic is an essential spice in the cooking of all foods. Garlic contains allin, a type of carbohydrate and amino acid. Garlic is used raw, and it is used for many other kinds of cooking. It also eats soft leaves and stems. Garlic is used a lot in Korean meat dishes, and it removes fishy smell and improves taste. Recently, garlic powder is used, and the main ingredient is synthesized and used for medicinal purposes. Garlic has been found to kill fungi and have bactericidal effects such as Escherichia coli and staphylococci. Garlic smells like aryl sulfide and contains a lot of B vitamins. In the present invention, the content of garlic is preferably 1 to 4% by weight based on the total weight of the sauce, particularly preferably 2.6% by weight.

Ginger facilitates digestion and exhibits bactericidal action. Ginger rolls and shogaols, which are ginger's cheap ingredients, have a strong bactericidal action against various pathogenic bacteria, especially typhoid and cholera bacteria. In the present invention, the content of ginger is preferably 0.1 to 2% by weight, particularly preferably 0.9% by weight, based on the total weight of the sauce.

Soy sauce is soy sauce that has been thickened for a long time. Old soy sauce, soy sauce, is darker in color and sweeter, so it is used for taste and color. In the present invention, the content of the soy sauce is preferably 25 to 29% by weight relative to the total weight of the sauce, particularly preferably 26.7% by weight.

Cider is a colorless non-alcoholic beverage containing carbon dioxide, a colorless carbonated beverage. In Europe, it is a fruit made by fermenting apples and contains 1 to 6% of alcohol. In Korea, however, cider is a beverage made from citric acid (citric acid), sweeteners, and carbon dioxide, which is different from the original. Drinking soda gives you a refreshing feel from the carbon dioxide (CO2) in it. In the present invention, the content of the cider is preferably 1 to 3% by weight based on the total weight of the sauce, particularly preferably 1.9% by weight.

Coke is a sweet carbonated drink with caramel color and caffeine. The name of the coke comes from the early use of the fruit of coke to add caffeine. In the present invention, the content of the coke is preferably 1 to 3% by weight, especially 1.2% by weight, based on the total weight of the sauce.

Shochu is a liquor made by fermenting cereals or diluting alcohol with water. In the case of meat or fish, add a little shochu and marinated with other seasonings, it will be much softer, no smell, and also acts as a preservative. In the present invention, the content of shochu is preferably 1 to 4% by weight, particularly 2.9% by weight based on the total weight of the sauce.

Chili powder is a spice used as a seasoning in Korean food. Important nutrients are vitamins A and B. Red pepper powder promotes appetite and protein digestion. Capsaicin in red pepper promotes secretion of gastric juice and helps digest proteins. In the present invention, the content of red pepper powder is preferably 8 to 12% by weight, particularly 10.2% by weight based on the total weight of the sauce.

Curry is called curry in English or curry in Japanese style. It is a type of Asian dish that is seasoned with vegetables and meat using various spices such as turmeric. Yellow, which represents the color of curry, is an ingredient called turmeric. It's a natural alternative seasoning for people who need to limit their salt intake because it's low in salt but gives a salty flavor. In the present invention, the content of the curry powder is preferably 1 to 4% by weight based on the total weight of the sauce, particularly preferably 2.5% by weight.

Pepper is native to southern India and is spiced in the tropics and is used as a seasoning for various dishes. Pepper is harvested and dried before it is ripe for use as a spice. The pepper is black in color. White pepper and red pepper are all made of the same fruit. White pepper is the black pepper peeled, and red pepper is the ripe fruit. Black pepper and white pepper are mainly used for cooking. Ingredients include 5-9% piperine, 6% chavicin and 1-2.5% essential oils. It is used as an antiperspirant, pungent, and dry matter, and is regarded as an important spice in food. In the present invention, the content of pepper powder is preferably 0.1 to 1% by weight, particularly 0.3% by weight based on the total weight of the sauce.

Amino acid seasonings include sodium glutamate (MSG) and the like as chemical seasonings. Sodium glutamate is a simple seasoning with a taste and has a rich taste. In the present invention, the content of the amino acid seasoning is preferably 0.1 to 1% by weight based on the total weight of the sauce, particularly preferably 0.3% by weight.

Sulfur sugar is brownish brown sugar due to heat during the sugar making process. Sulfur sugar is a sugar brown that has been heated and heated several times after white sugar is produced in the sugar manufacturing process. Recently, molasses is added to white sugar to control the ratio of molasses and reduce production costs. Compared with white sugar, it has a unique flavor, and the heat of the manufacturing process makes raw sugar alive. It is often used to make sweets and bread, and it is good for strong sweetness, rich flavor, and flavor of raw sugar. In the present invention, the content of sulfur sugar is preferably 7 to 10% by weight, particularly 8.3% by weight based on the total weight of the sauce.

Seasoning sauce using guava according to the present invention inhibits the occurrence of microorganisms, can be stored at room temperature for a long time, removes odor, decomposes saturated fatty acids, and in particular has an overall taste synergistic effect, to obtain such effects guava and It should be included as the above-mentioned ingredients, especially the ratio of guava and other materials is very important.

[Example]

26.7 wt% onion, 10.0 wt% radish, 2.6 wt% garlic, 0.9 wt% ginger, soy sauce 26.7 wt%, cider 1.9 wt%, cola 1.2 wt%, shochu 2.9 wt%, red pepper powder 10.2 wt%, guava fresh fruit and leaves Seasoning sauce was prepared by mixing 5.5% by weight of powder, 2.5% by weight of curry powder, 0.3% by weight of pepper powder, 0.3% by weight of amino acid seasoning, and 8.3% by weight of brown sugar.

[Test Example]

The seasoning sauce prepared in Example was subjected to microbial generation inhibition test, room temperature storage test, odor smell test, and taste test, respectively, the results are shown in Table 1.

In the microbial generation inhibition test, the sauce was left at room temperature for one month, and then the presence of mold and the like was visually confirmed.

In the case of room temperature storage test, the sauce was left at room temperature for one month, and then judged whether it was spoiled by taste.

In the case of the odor removal test, the sauce was left at room temperature for one month, and then smelled to determine whether or not the odor was produced.

In the case of the taste test, 50 members of the public were tasted and evaluated in a survey form. Evaluation was made into very excellent 5 points, excellent 4 points, normal 3 points, bad 2 points, and very bad 1 point.

Exam name result Microbial generation suppression test No microbe Room temperature storage test clear Odor Removal Test No odor Taste test Rating 4.8

As can be seen in Table 1, seasoning sauce using guava according to the present invention has been evaluated to suppress the occurrence of microorganisms, can be stored at room temperature for a long time, to remove odor, especially the overall taste is very good.

Claims (3)

25 to 29% onion, 8 to 12% radish, 1 to 4% garlic, 0.1 to 2% ginger, 25 to 29% soy sauce, 1 to 3% cider, 1 to 3% cola, shochu 1 to 4 wt%, red pepper powder 8 to 12 wt%, guava powder 4 to 7 wt%, curry powder 1 to 4 wt%, pepper powder 0.1 to 1 wt%, amino acid seasoning 0.1 to 1 wt%, brown sugar 7 to 10% by weight,
Guava powder is a seasoning sauce using guava, comprising guava fresh fruit powder and guava leaf powder. According to claim 1, 26.7% by weight of onion, 10.0% by weight of radish, 2.6% by weight of garlic, 0.9% by weight of ginger, 26.7% by weight of soy sauce, 1.9% by weight of cider, 1.2% by weight of cola, 2.9% by weight of soju, 10.2% of red pepper powder Seasoning sauce using guava containing%, guava powder 5.5% by weight, curry powder 2.5% by weight, pepper powder 0.3% by weight, amino acid seasoning 0.3% by weight, brown sugar 8.3% by weight. delete