KR101243105B1 - Blue berry hot sauce and the manufacturing methode thereof - Google Patents
Blue berry hot sauce and the manufacturing methode thereof Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/29—Fruit flavours
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
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Abstract
본 발명은 블루베리를 주재로 하는 조미 식품과 그 제조 방법에 관한 것으로서,
블루베리와 물엿(또는 설탕) 및 물을 혼합하는 재료혼합단계;
상기 혼합재를 약한 불로 20-40분간 저어가며 끓이는 1차 끓임단계;
20-40분간의 1차 끓임단계에 의하여 알갱이가 분해된 다음 센불에 저어가며 2-4분간 끓여 블루베리 졸임을 얻는 2차 끓임단계;
고춧가루와 소금을 상기 블루베리 졸임에 섞어주는 첨가단계;
상기 혼합재를 30-50일간 숙성시키는 숙성단계; 의 과정에 의하여 제조되는 것을 특징으로 하는 것으로, 매콤 달콤하며 블루베리 특유의 상쾌한 향미를 가지는 조미식품을 제공한다. The present invention relates to a seasoning food based on blueberries and a manufacturing method thereof.
A material mixing step of mixing blueberries, starch syrup (or sugar) and water;
First boiling step of stirring the mixture with low heat for 20-40 minutes;
A second boiling step of disintegrating the granules by the first boiling step of 20-40 minutes and then stirring on a high heat to boil 2-4 minutes to boil the blueberries;
Adding the red pepper powder and salt to the blueberry boil;
Aging step of aging the mixture for 30-50 days; To be prepared by the process of, to provide a sweet and sweet seasoning food having a distinctive refreshing flavor of blueberries.
Description
본 발명은 블루베리를 주재로 하는 조미식품과 그의 제조방법에 관한 것이다.
The present invention relates to seasoned foods based on blueberries and a method for producing the same.
미국 농무부 산하 인간영양연구센터(HNRCA)는 40여 가지 과일·채소 가운데 암과 노화 관련 질병의 예방·치료 효능이 가장 뛰어난 것으로 블루베리를 선정한 바 있으며, 블루베리가 알츠하이머병(치매)을 억제한다는 연구 결과도 나온 바 있다. The US Department of Agriculture's Human Nutrition Research Center (HNRCA) has selected blueberries as the most effective of preventing and treating cancer and aging-related diseases among 40 kinds of fruits and vegetables, and it has been shown that blueberries will suppress Alzheimer's disease (dementia). Research results have also been published.
블루베리의 보라색 색소의 주요 성분은 안토시아닌(anthocyanin)이다. 안토시아닌은 보라색 색소 성분이자 항산화 물질이다. 안토시아닌은 암·노화의 주범인 유해(활성)산소 및 프리라디칼들을 제거하는 효과가 있다. 특히 혈관에 쌓인 유해산소를 없애 동맥경화·심장병·뇌졸중 예방에 효과적인 것으로 알려져있다. 안토시아닌은 또 빛의 자극을 눈에 전달하는 로돕신의 재합성을 도와 시력 개선에도 유익하다. 따라서, 블루베리는 장시간 컴퓨터를 사용하는 직장인, 눈을 혹사하는 학생, 노안으로 눈이 침침한 노년층에게 양질의 영양을 제공한다. 또한, 요로 감염을 일으키는 세균이 요도와 방광 내의 점막에 달라붙는 것을 막아주는 효과도 있다.The main component of the purple pigment of blueberries is anthocyanin. Anthocyanins are purple pigments and antioxidants. Anthocyanins are effective in removing harmful (active) oxygen and free radicals, which are the main culprit of cancer and aging. In particular, it is known to be effective in preventing arteriosclerosis, heart disease, and stroke by removing harmful oxygen accumulated in blood vessels. Anthocyanins are also beneficial for improving vision by helping rhodopsin resynthesize the light, which stimulates the eyes. Thus, blueberries provide high-quality nutrition to office workers who use computers for long periods of time, students who overuse eyes, and elderly people who are blinded by presbyopia. It also has the effect of preventing bacteria that cause urinary tract infections from sticking to the mucous membranes in the urethra and bladder.
또한 블루베리는 안토시아닌과 같은 폴라보노이드 계열의 퀘세틴(Quercetin)도 포함하고 있으며 퀘세틴 역시 안토시아닌과 유사한 항산화력을 갖는 것으로 알려져 있다. 본 발명은 상기의 효과를 갖는 블루베리를 고추장에 적용하고자 한다.Blueberries also contain quercetin, which is a class of polar bonoids such as anthocyanins, and quercetin is known to have similar antioxidant power as anthocyanins. The present invention intends to apply blueberry having the above effect to red pepper paste.
종래의 고추장은 탄수화물을 주재로 하고 분말상태의 메주와 고춧가루 및 기타의 재료를 혼합한 후 숙성시켜 제조된다. 재래식 전통고추장은, 일반적으로, 수침 및 증자한 전분원료(찹쌀)에 엿기름과 물을 가하고, 고춧가루, 식염, 간장 및 메주가루 등을 혼합시키고, 일정기간동안 숙성시켜 상기 메주가루에 포함된 국균 및 엿기름의 효소등에 의하여 상기 전분이 당화되고 단백질이 가수분해되어 아미노산이 생성되면서 고추장이 만들어지게 하는 방법으로 제조 되어 왔다. 상기 엿기름은, 자체의 당화된 물질과 엿기름에 함유된 아밀라제 효소에 의해 상기 전분원료의 탄수화물 및 메주가루를 당화시켜 단맛을 내게 함과 동시에, 단백질의 가수분해를 도와주어 아미노산의 생성을 활성화 시켜준다. 아밀라제 효소의 작용을 활성화시키기 위해서는 4.0~5.5의 pH 및 50~60℃의 온도를 유지시키는 것이 바람직하다. 따라서, 고추장의 제조시, 엿기름물을 뜨겁게 한 상태로 전분원료에 첨가시키는 것이며, 이러한 전분원료가 자연상태에서 충분히 당화 숙성되기 위해서는 6개월 정도의 숙성기간을 필요하다.Conventional gochujang is prepared by mixing carbohydrates and mixing them with powdered meju and red pepper powder and other ingredients. Conventional traditional red pepper paste, in general, adds malt and water to the soaked and steamed starch raw material (glutinous rice), mixes red pepper powder, salt, soy sauce and meju powder, and matures for a certain period of time. The starch is glycosylated by the malt enzyme, etc., and the protein is hydrolyzed to produce an amino acid while producing red pepper paste. The malt is glycated with its own glycosylated substance and amylase enzyme contained in the malt, and glycosylates the carbohydrate and meso flour of the starch raw material to give a sweet taste and to help hydrolysis of the protein to activate the production of amino acids. . In order to activate the action of the amylase enzyme, it is preferable to maintain a pH of 4.0 to 5.5 and a temperature of 50 to 60 ℃. Therefore, during the preparation of kochujang, the malt water is added to the starch raw material in a hot state. In order for the starch raw material to sufficiently saccharify and mature in a natural state, a ripening period of about 6 months is required.
소비자의 기호가 다양해짐에 따라 고추장의 제조에 있어서 여러 첨가물질이 들어간 것이 소개된 바 있다. 이 가운데 고추장에 다른 과실 등을 첨가한 기술로서, 대한민국 특허공고 제1994-0004525호는 인삼 고추장을 개시하고 있으며, 제1994-0007117호는 호박 고추장을, 제10-2003-0078278호는 매실 고추장을 각각 개시하고 있다. 또한 사과를 첨가한 고추장이 시중에 널리 판매되고 있다. 이러한 선행기술은 첨가물이 갖는 영양소를 공급 및 향미 증진을 위한 것이나, 종래 고추장에 단순히 재료의 첨가에 그친 것이다. As consumer preferences have been diversified, various additives have been introduced in the manufacture of kochujang. Among them, as a technique of adding other fruits, such as red pepper paste, Korean Patent Publication No. 1994-0004525 discloses ginseng red pepper paste, No. 194-0007117 is pumpkin red pepper paste, No. 10-2003-0078278 Each is disclosed. In addition, red pepper paste with apples is widely sold on the market. This prior art is for supplying and enhancing the nutrients of the additives, but merely adding the ingredients to the conventional kochujang.
그런데 위와 같은 전래의 고추장 제조 방법은 메주를 사용하지 않으면 아니되어 메주를 이용한 발효식품 특유의 냄새가 강한 결점이 있다.
However, the conventional method of manufacturing red pepper paste as described above has to use meju, which has a strong odor unique to fermented foods using meju.
본 발명은 블루베리를 주재로 하는 조미식품을 제공하여 건강에 좋은 블루베리를 섭취할 수 있는 기회를 증가시키며, 블루베리 특유의 향미를 가지는 고추장류의 식품을 제공하여 식생활에 다양성을 제공하여야 한다는 과제를 해결하고자 한다. 특히, 종래의 고추장은 메주를 이용하여 전분을 발효시키게 됨으로 발효식품 특유의 냄새가 강한 결점이 있는 바, 본 발명은 메주 발효로 인한 냄새가 없는 고추장과 유사한 좀식품을 제공하여 특히 어린이나 외국인의 입맛에도 쉽게 어울릴 수 있는 고추장 대용 조미식품을 제공하여야 한다는 과제를 해결하고자 한다.
The present invention provides a seasoning food based on blueberries to increase the chance to eat healthy blueberries, and to provide a variety of dietary life by providing foods of red pepper berry having a distinctive blueberry flavor I want to solve the problem. In particular, the conventional gochujang using the meju to ferment the starch has a strong odor peculiar to fermented foods bar, the present invention provides a little food similar to gochujang without the smell of meju fermentation, especially children and foreigners It is intended to solve the problem of providing seasoned foods with gochujang that can be easily matched with taste.
위와 같은 과제를 해결하기 위하여, 본 발명은 블루베리를 주재로 하여 조미식품을 제조하되 특히, 메주를 사용하지 아니하고 고추장 대용의 식품을 제조하는 방법을 제공한다. 즉, 본 발명은, 전분원료에 갈음하는 블루베리를 메주 등의 첨가 없이 직접 숙성 시킴으로써 메주 발효식품 특유의 냄새 발생 염려를 해소하고 위와같은 과제를 해결하고자 한다. In order to solve the above problems, the present invention is to prepare a seasoning food based on blueberries, in particular, provides a method for producing a food substitute of red pepper paste without using meju. That is, the present invention, by aging the blueberry, which is replaced with starch raw material directly without the addition of meju, to solve the odor generation peculiar to the fermented food of Meju and to solve the above problems.
또한, 본 발명은 전분원료에 갈음하게 블루베리를 주재로 하여 고추장 대용 식품에서의 블루베리 중량비를 크게 높여 블루베리 효능을 극대화 할 뿐 아니라 고추장 대용 식품의 향미를 증진시키고자 한다.
In addition, the present invention is to increase the blueberry weight ratio in Kochujang substitute food by predominantly blueberry to replace the starch raw material to maximize the blueberry efficacy as well as to enhance the flavor of kochujang substitute food.
본 발명에 따르면, 본 발명은 일상적으로 섭취하는 음식인 고추장에 갈음하여, 블루베리를 주재로 함으로서, 블루베리의 알츠하이머병(치매)을 억제효과, 로돕신 재합성 촉진에 의한 시력개선효과, 안토시아닌(anthocyanin) 및 퀘세틴(Quercetin)에 의한 암·노화의 주범인 유해(활성)산소 및 프리라디칼들의 제거효과, 혈관에 쌓인 유해산소를 없애 동맥경화·심장병·뇌졸중 예방 효과를 용이하게 얻을 수 있게 한다. According to the present invention, the present invention is replaced with gochujang which is a daily ingested food, and the blueberry as the main, to suppress the Alzheimer's disease (dementia) of the blueberry, the vision improvement effect by promoting the resynthesis of rhodopsin, anthocyanin ( It removes harmful (active) oxygen and free radicals that are the main culprit of cancer and aging caused by anthocyanin and quercetin, and eliminates harmful oxygen accumulated in blood vessels, making it easy to prevent atherosclerosis, heart disease, and stroke. .
또한, 블루베리가 전분원료를 갈음하기 때문에, 첨가되는 블루베리의 양이 많아지게 되어 상기 블루베리의 효과를 극대화시키며, 찹쌀 등의 전분원료를 사용한 종래의 고추장과 비교하여 보다 상쾌한 향미를 얻을 수 있는 것이다. In addition, since blueberries grind starch raw material, the amount of blueberries added is increased, thereby maximizing the effect of the blueberries, and compared to conventional gochujang using starch raw materials such as glutinous rice, a more refreshing flavor can be obtained. It is.
특히 본 발명의 조미식품은 매콤 달콤 짭짜름하여 비빔밥, 초고추장 등의 재료로 선호될 수 있다.In particular, the seasoning food of the present invention may be preferred as a material such as bibimbap, red pepper paste, such as spicy sweet and salty.
도 1은 본 발명의 블루베리 고추장을 제조하는 방법을 도시한 순서도.1 is a flow chart illustrating a method for producing a blueberry red pepper paste of the present invention.
블루베리와 물엿(또는 설탕) 및 물을 혼합하는 재료혼합단계;A material mixing step of mixing blueberries, starch syrup (or sugar) and water;
상기 혼합재를 20-40분간 저어가며 끓여 알갱이가 분해되게 하고, 나아가 블루베리 졸임을 얻게 하는 끓임단계;Boiling step of stirring the mixture for 20-40 minutes to boil the granules, and further to obtain a blueberry boil;
삭제delete
고춧가루와 소금을 상기 블루베리 졸임에 섞어주는 첨가단계;Adding the red pepper powder and salt to the blueberry boil;
상기 혼합재를 30-50일간 숙성시키는 숙성단계; 의 과정에 의하여 제조되는 것을 특징으로 한다.Aging step of aging the mixture for 30-50 days; It is characterized by being manufactured by the process of.
본 발명의 블루베리 조미식품은 찹쌀 등의 전분원료나 메주 등을 사용하지 아니하고 이에 갈음하여 다량의 블루베리를 사용한다. 따라서, 본 발명은 고추장 유사한 맛에 블루베리의 상쾌한 향미가 크게 더하여 진다.
Blueberry seasoning food of the present invention does not use starch raw materials such as glutinous rice or meju, etc., and replaces it with a large amount of blueberries. Therefore, the present invention adds a refreshing flavor of blueberries to the taste of red pepper paste.
상기 재료혼합단계와 첨가단계에서 블루베리와 물엿(또는 설탕), 물, 고춧가루 및 소금의 양은 2.9-3.1 : 1.9-3.1 : 3 : 2.9-3.1 : 0.3-0.5의 비율(중량비)인 것이 바람직하다.
The amount of blueberries and starch syrup (or sugar), water, red pepper powder and salt in the material mixing step and the addition step is preferably in the ratio (weight ratio) of 2.9-3.1: 1.9-3.1: 3: 2.9-3.1: 0.3-0.5 .
또한, 블루베리의 항산화 효과는 블루베리 과실보다 블루베리 잎에서 더욱 두드러지는 것으로 알려져있다. 항산화 효과 뿐 아니라 블루베리 잎에서의 폴리페놀 성분은 밸혈병세포(HL-60)의 증식억제작용, C형간염 바이러스(HCV)의 억제작용 효과가 있는것으로 알려져있다. In addition, the antioxidant effects of blueberries are known to be more prominent in blueberry leaves than in blueberry fruits. In addition to antioxidant effects, polyphenols in the leaves of blueberries are known to have anti-proliferative effect on hematopoietic cells (HL-60) and hepatitis C virus (HCV).
이에 따라, 본 발명은 재료혼합단계에서 사용되는 물에 갈음하여 블루베리 잎차를 적용하는 방법을 제공한다.
Accordingly, the present invention provides a method for applying blueberry leaf tea by replacing the water used in the material mixing step.
재료혼합단계에서 사용되는 물에 갈음하여 블루베리 잎차를 적용하되, 블루베리 잎차는,Blueberry leaf tea is applied in place of water used in the material mixing step.
블루베리 잎의 새순을 물에 세척 후 그늘에 2-3주 건조시키는 새순 건조단계;Sprout drying step of washing the sprout of blueberry leaves in water and drying for 2-3 weeks in the shade;
상기 말린 새순을 새순100g당 1.8-2.5L의 끓는물에 넣고 끓이는 끓임단계;Boiling step of boiling the dried sprouts in 1.8-2.5L boiling water per 100g sprouts;
끓여서 얻은 블루베리 잎차를 식히는 냉각단계;Cooling step of cooling the blueberry leaf tea obtained by boiling;
로 제조되는 것 바람직하다. It is preferred to be prepared with.
Claims (4)
상기 재료 혼합단계에서 얻은 혼합재를 20~40분간 저어가며 끓여 알갱이가 분해되게 하고, 저어가며 블루베리 졸임을 얻는 끓임단계;
고춧가루와 소금을 상기 블루베리 졸임에 섞어주는 첨가단계;
상기 혼합재를 30-50일간 숙성시키는 숙성단계; 의 과정에 의하여 제조되고,블루베리 잎차는,
블루베리 잎의 새순을 물에 세척 후 그늘에 2-3주 건조시키는 새순 건조단계;
상기 말린 새순을 새순100g당 1.8-2.5L의 끓는물에 넣고 끓이는 끓임단계;
끓여서 얻은 블루베리 잎차를 식히는 냉각단계;
로 제조되는 것을 특징으로 하는 블루베리를 주재로 하는 조미 식품의 제조방법.A material mixing step of mixing blueberries with syrup and blueberry leaf tea;
Boiling step of stirring the mixture obtained in the material mixing step for 20 to 40 minutes to boil the granules, and stir blueberry boiled;
Adding the red pepper powder and salt to the blueberry boil;
Aging step of aging the mixture for 30-50 days; Is manufactured by the process of, and blueberry leaf tea,
Sprout drying step of washing the sprout of blueberry leaves in water and drying for 2-3 weeks in the shade;
Boiling step of boiling the dried sprouts in 1.8-2.5L boiling water per 100g sprouts;
Cooling step of cooling the blueberry leaf tea obtained by boiling;
Seasoning food production method based on blueberries, characterized in that the manufacturing process.
The method for producing a seasoning food based on blueberries, according to claim 2, wherein sugar is applied in place of starch syrup.
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| KR20030019532A (en) * | 2003-02-11 | 2003-03-06 | 유정임 | Process of preparing hot bean paste by using strawberry and dextrose syrup |
| KR20050033747A (en) * | 2003-10-07 | 2005-04-13 | 충청남도 부여군 | Thick soypaste mixed with red pepper containing lentinus edodes |
| JP2008541771A (en) | 2005-06-10 | 2008-11-27 | 黄森 | Blueberry tea beverage and preparation method thereof |
| JP2009055884A (en) | 2007-09-04 | 2009-03-19 | Koide Mieko | Method for producing blueberry beverage |
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| KR20030019532A (en) * | 2003-02-11 | 2003-03-06 | 유정임 | Process of preparing hot bean paste by using strawberry and dextrose syrup |
| KR20050033747A (en) * | 2003-10-07 | 2005-04-13 | 충청남도 부여군 | Thick soypaste mixed with red pepper containing lentinus edodes |
| JP2008541771A (en) | 2005-06-10 | 2008-11-27 | 黄森 | Blueberry tea beverage and preparation method thereof |
| JP2009055884A (en) | 2007-09-04 | 2009-03-19 | Koide Mieko | Method for producing blueberry beverage |
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