KR101288399B1 - Composition of salad dressing by using fruit of medicinal crop and Method of preparing the same - Google Patents

Abstract

The present invention relates to a salad dressing using a medicinal crop fruit and a method for producing the same, and specifically, to a salad dressing comprising a dressing base, a mulberry pulp, Schisandra chinensis, and hemp physical properties. Salad dressing of the present invention is a food with a good taste and aroma.

Description

Composition of salad dressing by using fruit of medicinal crop and Method of preparing the same}

The present invention relates to a salad dressing using a medicinal crop fruit and a method for producing the same, and to a salad dressing without using an artificial additive such as a pigment.

Audi is the fruit of mulberry or wild mulberry, rich in succulent, sweet and sour aroma. Audi contains glucose, fructose, citric acid, citric acid, tannin, pectin, vitamins (A, B1, B2, D), calcium, phosphorus and iron, and is known as a tonic. It is known. In addition, it quenches thirst, softens joints, breaks down alcohol, and relaxes the mind. It is also effective for insomnia and forgetfulness. It also prevents head counting and hematopoiesis, which is used for rheumatism treatment. It is known. In addition, Schisandra chinensis is a fruit of Schisandra chinensis and is dark reddish with a diameter of about 1cm, ball-shaped, and has five flavors: sweet, sour, bitter, salty, and spicy. Schisandrarin, gomisin, citric acid, citric acid, citric acid and other ingredients are used to strengthen the heart, lower blood pressure and boost immunity, which is used as a tonic. It is known to help cure. In addition, hemp is a vine perennial herb of a monocotyledonous plant, and the root of the root is called Chinese medicine, and the root is known to have the effect of tonic, gangjeong, and branch.

As such, the beneficial Audi, Schisandra chinensis and hemp are mainly used as foods such as tea, sake, liquor, etc., and their application range is narrow.

Dressings used in various dishes provide a salty taste, unlike grilling and stewed sauces to adjust the liver of foods, for emulsified tastes based on the soft taste of fat, or for smooth harmony with the food ingredients used. As it is used, it is used for harmony of taste in addition to various salads and fried foods.

In recent years, as health concerns have increased, as the vegetable-based well-being diet is becoming more popular than the meat-based diet, the interest and consumption of dressing mixed with vegetables is also increasing. Therefore, there is a need for a study on dressings that contain ingredients beneficial to the human body with tastes rather than dressings that have improved taste.

Therefore, the inventors of the present invention while studying a method for increasing the utilization of the native plant resources of our country, not only suitable for using a sour and sour taste of the sweet and sour salad salad dressing, by ingesting it, It was found that can also help, and also, the supernatant obtained from the raw juice was found to be suitable for use as a viscosity enhancer of food to complete the present invention. Accordingly, an object of the present invention is to provide a functional salad dressing using a medicinal crop fruit and a method for producing the same.

The present invention for solving the above problems is to provide a salad dressing using a medicinal crop fruit, including a dressing base, Audi pulp, Schisandra chinensis, and hemp physical properties.

In addition, the present invention comprises the steps of preparing a mixture of the dressing base, and hemp physical modifier; And to provide a method for producing a salad dressing using a medicinal crop fruit comprising the step of: homogeneously mixing the mixture with the Audi pulp and Schisandra chinensis.

The salad dressing of the present invention has a sweet and sour flavor, and does not contain harmful ingredients such as pigments, but also has a light purple color, and has a unique color as a dressing, and has an excellent texture.

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Hereinafter, the present invention will be described in detail.

Salad dressing using the medicinal crop fruit of the present invention (hereinafter referred to as salad dressing) is 20 to 45% by weight of the dressing base; Audi pulp is characterized in that it comprises 10 to 35% by weight, Omijacheong 30 to 50% by weight, and 5 to 20% by weight hemp physical properties.

The dressing base, which is the salad dressing component of the present invention, may use plain yogurt, and the dressing base may use 20 to 45% by weight based on the total weight of the salad dressing, preferably 25 to 40% by weight. Preferably it is better to use 30 to 40% by weight, when using less than 20% by weight or more than 45% by weight, the amount of the Audi pulp and Schisandra chinensis may be relatively too large or too small to taste less. . In addition, it is preferable to use the dressing base and the hemp physical property modifier in a weight ratio of 4: 1 to 2, and if the weight ratio of these is less than 4: 1, the amount of the hemp physical property modifier is less, so that the viscosity of the salad dressing is reduced and 4: 2 is used. If exceeded, the dressing base and the dressing agent will not mix well.

In addition, in order to enrich the taste and mix the dressing base with the may-modifying agent, the yogurt may be further used with at least one selected from mayonnaise and fresh cream, and the amount of the mayonnaise may be 100% by weight of the plain yogurt. It is preferable to use 5 to 25 parts by weight, preferably 5 to 15 parts by weight, and when the amount of mayonnaise exceeds 25 parts by weight, the mayonnaise aroma becomes too strong to affect the aroma, as well as to increase the calorie content of the salad dressing. do. The fresh cream is preferably used 5 to 25 parts by weight, preferably 5 to 15 parts by weight, and when used in excess of 25 parts by weight of the fresh cream may be a salad dressing taste and high calories.

On the other hand, in the present invention is the time when the wear properties improver is important, the wear properties improver must be added to the dressing base before adding the other contents. If the mixing of the dressing material improving agent and the dressing base is not completed completely, the dressing material separating agent occurs in a subsequent step, and the salad dressing is not made.

In addition, in the salad dressing component of the present invention, the Audi pulp contains or does not contain an Audi solid, but is not particularly limited in the present invention, so that the Audi solids in the total weight of the Audi pulp so that the Audi can chew aesthetics 30 to 60% by weight, preferably 40 to 50% by weight is good in terms of sense. Such a pulp may be manufactured by a method such as pressing or grinding, and is not particularly limited in the present invention. By using the mulberry pulp as a salad dressing ingredient, the salad dressing of the present invention has a unique texture, taste and aroma. In addition, the Audi pulp is preferably 10 to 35% by weight, preferably 15 to 30% by weight, more preferably 20 to 30% by weight of the total weight of the salad dressing, when used in less than 10% by weight The amount used is too small to obtain the effect that can be achieved by the addition of the Audi pulp, and when used in excess of 35% by weight, the audi scent becomes so strong that the salad dressing may be deteriorated.

In addition, the Schizandra chinensis, which is one of the salad dressing ingredients of the present invention, has been mixed with Schizandra chinensis sugar for 30 days or more, preferably 60 days or more, more preferably 180 days or more, and the acidity changes according to the degree of ripening. However, the acidity is 7 to 9 mg / L, preferably aged so that the acidity is 7.5 to 8.5 mg / L. In addition, the sugar content is preferably 80 to 95 brix, preferably 85 to 90 brix, and the sugar content is influenced by the amount of sugar added to the production of Schisandra chinensis. : 0.8 to 1.2 by weight, and then aged. The amount of the Schizandra chinensis is preferably 30 to 50% by weight, more preferably 35 to 45% by weight based on the total weight of the salad dressing, and if the amount is too much, the salad dressing may be sweet and may cause a drop in taste. It is recommended to use within the range. The present invention can further improve the taste of the mulberry juice by using Schisandra chinensis.

The physical property improver serves to improve viscosity in order to prevent the salad dressing from being diluted too much by the liquid pulp, characterized in that the supernatant obtained by centrifugation of the raw juice. In addition, the salad dressing of the present invention may be too strong or astringent taste due to the use of Audi pulp and Omija blue, but by using a supernatant obtained from the raw juice as a viscosity enhancer, it will not only properly reduce the sour taste In addition, the effect of removing the astringent taste and viscosity of the salad dressing can be obtained, as well as the tonic effect, so can enhance the tonic effect of the salad dressing. The hemp property improving agent is 5 to 20% by weight, preferably 5 to 15% by weight, more preferably 5 to 10% by weight of the total weight of the salad dressing, if the amount is too large, the unique taste of hemp Because of the fragrance, the salad dressing may taste less, and the salad dressing may become too viscous. In addition, as described above, it is preferable to use the dressing base and the hemp physical modifier in a weight ratio of 4: 1 to 2.

In the present invention, the preferred weight ratio of the dressing base: Audi flesh: Schisandra chinensis: Machinability modifier is found to be 4: 4: 6: 1.

Depending on the taste within the range that does not affect the taste and aroma of the salad dressing of the present invention, it may further include cereals, jelly, fruit grounds and the like.

Referring to the method for producing a salad dressing of the present invention, preparing a mixture of the dressing base, and hemp physical modifier; And homogeneously mixing the mixture with the Audi pulp and Schisandra chinensis.

In the step of preparing the mixture, the method for preparing the hemp property modifier is not particularly limited, but after pressing the raw horse root to prepare the raw juice, it is preferable to prepare the raw horse juice by centrifugation to remove the solids. . In addition, when the salad dressing and the hemp physical modifier are mixed, the hemp physical modifier may be partially separated from the salad dressing in a subsequent process if not mixed well.

The order of mixing the mixture with the Audi pulp and Schisandra chinensis is not particularly limited, but it is preferable to mix these components so as to homogeneously mix. The homogeneous mixing in this way mixes the white of the dressing base with the red of Omija blue and the dark purple of the Audi flesh, resulting in a light purple color.

The Audi pulp may be manufactured by pressing, pulverizing, or the like so that the Audi solids have 30 to 60 wt% of the total weight of the Audi pulp, and the manufacturing method is not particularly limited.

In addition, the Schisandra chinensis, after mixing Schisandra chinensis and sugar in a weight ratio of 1: 0.8 to 1.2, at least 30 days, preferably at least 60 days, more preferably at least 180 days to prepare a matured product, and then aged The impurities can be produced by filtration.

Hereinafter, the present invention will be described in more detail with reference to Examples. However, the present invention is not limited by the following examples.

Example

Example  One

1) manufacture of Audi pulp

After the audio was washed well, it was pulverized with a blender for 2 seconds to prepare an Audi pulp containing 45 wt% of the Audi pulverized product, based on the total weight of the Audi pulp.

2) Manufacture of Schisandra chinensis

After mixing Schisandra chinensis with sugar in a 1: 1 weight ratio, the mixture was aged for 35 days, and then the ripened product was filtered with gauze to prepare a liquid Schisandra chinensis (acidity 8 mg / L, sugar 89 brix).

3) Preparation of hemp property modifier

After peeling the raw horse skin, cut it into 3cm × 3cm size, and then compressed it by using a pressing machine (household juicer, 170W, worm gear method) to prepare the raw juice, centrifuged for 30 minutes at 4 ℃ (6,000 rpm) to obtain a supernatant, which was used as a physical property modifier. The viscosity of the prepared hemp property modifier was 165 cP (Brookfield DVII + pro, measured at 25 ° C., 50 rpm using spindle2).

4) Preparation of Salad Dressings

As a dressing base, 400 g of plain yoghurt (Binggrae Co., Ltd. Nature) and 100 g of the hemp property modifier are mixed well, and then 400 g of the Audi pulp and 600 g of Schisandra chinensis are homogeneously well mixed to have a light purple color. Prepared salad dressing.

Example  2 to 3

The salad dressing was prepared in the same manner as in Example 1, but having a composition as shown in Table 1 below.

Comparative example  1-3

To prepare a salad dressing in the same manner as in Example 1, to prepare a salad dressing to have a composition as shown in Table 1.

Experimental Example  : Sensory evaluation experiment

Ten or more sensory inspectors tasted the salad dressings prepared in Examples and Comparative Examples, evaluated taste, color, viscosity, flavor (flavor) and palatability, and then evaluated their average values to evaluate sensory evaluation. The results are shown in Table 2 below. The sensory evaluation of the following Table 2 is based on very poor (1 point) to very good (10 points).

Looking at the sensory evaluation of Table 2, the salad dressings of Examples 1 to 4 of the present invention overall received a high evaluation of 8 or more, but Comparative Examples 1-3 received a low evaluation of less than 7.

In Example 2, which added mayonnaise in addition to the plain yoghurt as a dressing base, the flavor was slightly increased compared to Example 1, but the taste was lowered due to the higher calories, and in Example 3, which added fresh cream, the taste and flavor Although the degree was greatly increased, the calorie was increased similarly to Example 2, and the palatability was slightly decreased. And Example 4 using plain yogurt, mayonnaise, and fresh cream as a dressing base also received excellent overall evaluation.

However, in Comparative Example 1 in which no hemp property modifier was used, there was no viscosity of salad dressing, and the astringent taste of the Audi pulp was so strong that the evaluation was very low in taste and taste. And in the case of Comparative Example 2 and Comparative Example 3 which prepared the mayonnaise or the fresh cream over 4: 2 weight ratio with respect to the plain yoghurt, although there was not a bitter taste, it tasted good and received low taste and taste evaluation.

As confirmed through the above examples and experimental examples, salad dressing using the drug-acting fruit of the present invention not only has excellent taste, color, flavor, etc., but also has low calories. In addition, it is expected to be spotlighted as a functional food because it uses Audi, Schisandra chinensis and hemp as salad dressing ingredients.

Claims (11)

Salad dressing using medicinal crop fruit including dressing base, mulberry pulp, Schisandra chinensis and hemp-derived viscosity enhancer comprising at least one selected from the group comprising plain yogurt, mayonnaise and fresh cream
The method of claim 1,
Dressing base 20 to 45% by weight, one or more selected from the group consisting of plain yogurt, mayonnaise and fresh cream, 10 to 35% by weight of the pulp of fruit, 30 to 50% by weight of Schisandra chinensis and 5 to 20% by weight of hemp derived viscosity enhancer Salad dressing using medicinal crop fruit containing%.
The method of claim 1,
Salad dressing using the medicinal crop fruit containing the dressing base and the hemp derived viscosity enhancer in a weight ratio of 4: 1 to 2.
The method of claim 1,
The dressing base is a salad dressing using a medicinal crop fruit containing a plain yogurt.
5. The method of claim 4,
The dressing base is salad dressing using medicinal crop fruit further comprises one or more selected from 5 to 25 parts by weight of mayonnaise and 5 to 25 parts by weight of fresh cream based on 100 parts by weight of plain yogurt.
The method of claim 1,
The Audi pulp is a salad dressing using a medicinal crop fruit containing 30 to 60 wt% of the Audi solids in the total weight of the Audi pulp.
The method of claim 1,
The Schisandra chinensis is salad dressing using medicinal crop fruit having an acidity of 7 to 9 mg / L and a sugar content of 80 to 95 brix.
The method of claim 1,
The hemp-derived viscosity enhancer is a salad dressing using a medicinal crop fruit, which is a supernatant obtained by centrifugation of the raw horse juice.
Preparing a mixture of dressing bases and may-derived viscosity enhancers comprising at least one selected from the group consisting of plain yogurt, mayonnaise and fresh cream; And
Homogeneously mixing the mixture with the Audi pulp and Schisandra chinensis;
Method of producing a salad dressing using a medicinal crop fruit comprising a.
The method of claim 9,
The Schisandra chinensis Schisandra chinensis and sugar in a weight ratio of 1: 0.8 ~ 1.2, after aging for 30 days or more to prepare a matured, salad using medicinal crop fruit, characterized in that manufactured by filtering impurities from the matured Method of making a dressing.
The method of claim 9,
The viscous-derived viscosity enhancer is a method of producing a salad dressing using medicinal crop fruit, characterized in that the supernatant obtained by compressing the raw horse root to produce the raw juice, centrifuged raw juice.