KR101319782B1 - Seasoning sauce composition for curcuma longa radish-wrapped have excellent preventing discoloration effect - Google Patents
Seasoning sauce composition for curcuma longa radish-wrapped have excellent preventing discoloration effect Download PDFInfo
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- KR101319782B1 KR101319782B1 KR1020130031727A KR20130031727A KR101319782B1 KR 101319782 B1 KR101319782 B1 KR 101319782B1 KR 1020130031727 A KR1020130031727 A KR 1020130031727A KR 20130031727 A KR20130031727 A KR 20130031727A KR 101319782 B1 KR101319782 B1 KR 101319782B1
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- radish
- anthocyanin pigment
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- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 41
- 239000000203 mixture Substances 0.000 title claims abstract description 38
- 230000000694 effects Effects 0.000 title claims description 27
- 238000002845 discoloration Methods 0.000 title description 4
- 244000163122 Curcuma domestica Species 0.000 title 1
- 235000003373 curcuma longa Nutrition 0.000 title 1
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Classifications
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- 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
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/2104—Anthocyanins
Abstract
Description
본 발명은 퇴색방지 효과가 우수한 쌈무용 조미액 조성물에 관한 것으로, 더욱 상세하게는 안토시아닌 색소가 함유되어 쌈무에 다양한 색을 부여하며, 상기 안토시아닌 색소의 잔존율을 향상시키는 산화방지제인 효소처리 루틴이 함유되어 퇴색방지 효과가 우수한 쌈무용 조미액 조성물에 관한 것이다.
The present invention relates to a seasoning liquid composition for saengmugi excellent in anti-fading effect, and more specifically, an anthocyanin pigment is contained to give a variety of colors to the saengmu, an enzyme treatment routine which is an antioxidant to improve the residual ratio of the anthocyanin pigment The present invention relates to a seasoning liquid composition for ssammugi having excellent anti-fading effect.
본 발명은 퇴색방지 효과가 우수한 쌈무용 조미액 조성물에 관한 것으로, 더욱 상세하게는 안토시아닌 색소가 함유되어 쌈무에 다양한 색을 부여하며, 상기 안토시아닌 색소의 잔존율을 향상시키는 산화방지제인 효소처리 루틴이 함유되어 퇴색방지 효과가 우수한 쌈무용 조미액 조성물에 관한 것이다.The present invention relates to a seasoning liquid composition for saengmugi excellent in anti-fading effect, and more specifically, an anthocyanin pigment is contained to give a variety of colors to the saengmu, an enzyme treatment routine which is an antioxidant to improve the residual ratio of the anthocyanin pigment The present invention relates to a seasoning liquid composition for ssammugi having excellent anti-fading effect.
쌈무는 고기 또는 다양한 음식 재료를 싸 먹을 수 있도록 제공되는 것으로서 다양한 요리에 응용되고 있으며, 통상적으로 정제염 및 빙초산 또는 발효식초(화이트식초, 레몬식초, 유자식초 등)를 정제수에 투입한 다음 껍질을 벗긴 무를 침지시키고, 일정 시간 숙성시킨 후에, 침지된 무를 건져내 절단기에서 얇게 자르는 방법으로 제조되고 있으며, 포장시에는 쌈무용 조미액을 충전시킨 상태로 보관 또는 유통되고 있다.Ssam radish is used to wrap meat or various food ingredients, and has been applied to various dishes. Generally, refined salt and glacial acetic acid or fermented vinegar (white vinegar, lemon vinegar, citron vinegar, etc.) are added to purified water and then peeled. After immersing the radish and ripening for a certain period of time, the immersed radish is taken out and cut into thin slices in a cutting machine, and during packaging, the radish is stored or distributed in a state filled with seasoning for sake.
상기 쌈무용 조미액은 정제수, 감미료, 식초, 유기산류 및 보존제, 정제염 등을 투입 용해하여 제조한다. 일반적으로 감미료는 설탕 또는 과당, 올리고당, 자일리톨, 사카린나트륨, 스테비오사이드 등 다양하게 사용하고 있고, 식초는 빙초산 또는 발효식초, 예컨대 화이트식초나 레몬식초, 유자식초, 감식초, 현미식초 등을 사용하고 있는데, 이러한 쌈무용 조미액은 슬라이스 된 무에 맛을 더해주고, 무에 갈변현상을 억제하고, 부패하지 않도록 하는 보존액의 성격을 갖는다.The seasoning solution for Ssam radish is prepared by adding and dissolving purified water, sweeteners, vinegar, organic acids and preservatives, and refined salts. In general, sweeteners are used in various ways, such as sugar or fructose, oligosaccharides, xylitol, sodium saccharin, stevioside, and vinegar uses glacial acetic acid or fermented vinegar, such as white vinegar or lemon vinegar, citron vinegar, vinegar, brown rice vinegar, etc. In addition, the seasoning solution for samsam radish adds flavor to the sliced radish, has a nature of preservation liquid that suppresses browning phenomenon and prevents decay.
또한, 이외에도 쌈무에 과일이나 인체에 이로운 농산물의 농축액을 포함하도록 다양한 제조방법이 연구되고 있는데, 과일이나 농산물의 농축액을 포함할 때 그 농축액으로 인해 산화현상이 발생하여 무가 무르거나, 갈변하는 등의 문제로 보존기간이 짧아 적용하기 힘들기 때문에 천연색소 및 식품향을 가하는 방식으로 생산되고 있다.In addition, various manufacturing methods have been researched to include concentrates of fruits or agricultural products beneficial to humans in Ssam radix, and when the concentrates of fruits or agricultural products are contained, oxidation occurs due to the concentrated liquids. Due to its short shelf life, it is difficult to apply, and is produced by adding natural pigments and food flavors.
한편, 종래의 쌈무는 흰색 무를 이용하여 제조한 것이 주를 이루고 있었으나, 최근에는 이러한 흰색 무 만으로는 수요자의 다양한 욕구를 충족하기에는 부족함이 있었는바 천연색소를 함유하여, 다양한 색상을 나타내는 쌈무를 제공함으로써 시각과 미각을 동시에 만족시키고자 하는 제품들이 생산되고 있다.On the other hand, the conventional ssammu was produced using white radish, but in recent years, such a white radish alone was not enough to meet the various needs of the consumer bar containing natural pigments, showing a variety of colors by providing a visual Products are produced to satisfy both taste and taste.
상기와 같이 소비자의 기호를 만족시키기 위해, 쌈무에 다양한 색소가 사용되고 있고, 특히, 건강을 중시하는 소비자의 기호에 맞추어 천연색소 중 코치닐추출색소, 락색소 등의 동물성 색소가 알러지 유발가능성을 내포하고 있다는 부분이 대두되면서 소비자들의 기피현상으로 건강기능성을 가진 식물성 색소인 안토시아닌 색소의 사용 비중이 높아지고 있다. 이러한 안토시아닌 색소는 주로 pH가 낮은 산성식품에 사용되며, 베리류색소, 적양배추색소, 포도과피추출색소 등의 오렌지색부터 적색을 나타내는 안토시아닌(Anthocyann)계 색소가 많이 사용되고 있다.As described above, in order to satisfy the taste of consumers, various pigments are used for the ssammu, and in particular, animal pigments such as cochineal extract pigment and lactose among natural pigments are allergic to the taste of consumers. As a result, the use of anthocyanin pigments, which are vegetable pigments with health functionalities, is increasing due to the evasion of consumers. These anthocyanin pigments are mainly used in acidic foods with low pH, and anthocyanin pigments (Anthocyann), which represent orange to red colors such as berry pigments, red cabbage pigments and grape skin extract pigments, are frequently used.
그러나, 상기의 안토시아닌 색소는 빛에 대해 약하고, 퇴색이나 변색이 일어나기 쉬운 단점이 있는데, 최근에는 투명 유리병이나 무색의 폴리에틸렌 포장용기로 많이 사용되고 있고, 상품 진열대에서 빛에 노출되는 시간이 증가하여 쌈무의 퇴색에 대한 소비자들의 불만이 증가하는 문제점이 있었다.
However, the anthocyanin pigment is weak against light, and has a disadvantage of fade or discoloration. Recently, the anthocyanin pigment is widely used as a transparent glass bottle or a colorless polyethylene packaging container, and the exposure time to the light on the merchandise display rack increases. There was a problem of increasing consumer complaints about fading.
본 발명의 목적은 안토시아닌 색소 및 산화방지제인 효소처리 루틴이 함유되어 쌈무에 다양한 색을 부여하며, 상기와 같이 쌈무에 부여된 안토시아닌 색소의 잔존율을 향상시키는 퇴색방지 효과가 우수한 쌈무용 조미액 조성물을 제공하는 것이다.
An object of the present invention is an anthocyanin pigment and an enzyme treatment routine containing an antioxidant to impart a variety of colors to the ssammu, as described above, excellent in anti-fading seasoning composition for ssammugi to improve the residual ratio of the anthocyanin pigment imparted to the To provide.
본 발명의 목적은 안토시아닌 색소 및 산화방지제가 함유되는 것을 특징으로 하는 퇴색방지 효과가 우수한 쌈무용 조미액 조성물을 제공함에 의해 달성된다.An object of the present invention is achieved by providing a seasoning composition for sasammugi excellent in anti-fading effect, characterized by containing an anthocyanin pigment and an antioxidant.
본 발명의 바람직한 특징에 따르면, 상기 퇴색방지 효과가 우수한 쌈무용 조미액 조성물은 상기 쌈무용 조미액 조성물 100 중량부에 안토시아닌 색소 0.01 내지 0.1 중량부 및 산화방지제 0.005 내지 0.04 중량부가 함유되는 것으로 한다.According to a preferred feature of the present invention, the discoloration seasoning composition having excellent anti-fading effect is to contain 0.01 to 0.1 parts by weight of the anthocyanin pigment and 0.005 to 0.04 parts by weight of antioxidant in 100 parts by weight of the seasoning composition for sammu.
본 발명의 더 바람직한 특징에 따르면, 상기 퇴색방지 효과가 우수한 쌈무용 조미액 조성물은 정제수, 소르빈산칼륨, 사카린나트륨, 구연산, 아스파탐, L-글루타민산나트륨, 빙초산, 안토시아닌 색소 및 산화방지제로 이루어지는 것으로 한다.According to a more preferable feature of the present invention, the seasoning composition for saengmugi excellent in anti-fading effect is made of purified water, potassium sorbate, sodium saccharin, citric acid, aspartame, sodium L- glutamate, glacial acetic acid, anthocyanin pigment and antioxidant.
본 발명의 더욱 바람직한 특징에 따르면, 상기 퇴색방지 효과가 우수한 쌈무용 조미액 조성물은 정제수 86.1 중량부, 소르빈산칼륨 3 내지 3.5 중량부, 사카린나트륨 1 내지 1.5 중량부, 구연산 1.5 내지 2 중량부, 아스파탐 0.1 내지 0.3 중량부, L-글루타민산나트륨 0.1 내지 0.5 중량부, 빙초산 5 내지 10 중량부, 안토시아닌 색소 0.01 내지 0.1 중량부 및 산화방지제 0.005 내지 0.04 중량부로 이루어지는 것으로 한다.According to a more preferable feature of the present invention, the discoloration seasoning composition having excellent anti-fading effect is 86.1 parts by weight of purified water, 3 to 3.5 parts by weight of potassium sorbate, 1 to 1.5 parts by weight of sodium saccharin, 1.5 to 2 parts by weight of citric acid, aspartame 0.1 To 0.3 part by weight, 0.1 to 0.5 parts by weight of sodium L-glutamate, 5 to 10 parts by weight of glacial acetic acid, 0.01 to 0.1 parts by weight of anthocyanin pigment, and 0.005 to 0.04 parts by weight of antioxidant.
본 발명의 더욱 더 바람직한 특징에 따르면, 상기 산화방지제는 효소처리 루틴인 것으로 한다.
According to a still further preferred feature of the invention, the antioxidant is said to be an enzyme treatment routine.
본 발명에 따른 퇴색방지 효과가 우수한 쌈무용 조미액 조성물은 안토시아닌 색소 및 산화방지제인 효소처리 루틴이 함유되어 쌈무에 다양한 색을 부여하며, 상기와 같이 쌈무에 부여된 안토시아닌 색소의 잔존율을 향상시키는 탁월한 효과를 나타낸다.
Ssammugi seasoning liquid composition excellent in anti-fading effect according to the present invention contains an anthocyanin pigment and an enzyme treatment routine that is an antioxidant to impart a variety of colors to the ssammugi, and excellent to improve the residual ratio of the anthocyanin pigment imparted to the Effect.
도 1은 본 발명의 실시예 1 내지 5 및 비교예 1에 따른 쌈무용 조미액 조성물의 광조사에 따른 안토시아닌 색소(적양배추)의 잔존율을 측정하여 나타낸 그래프이다.
도 2는 본 발명의 실시예 1 내지 5 및 비교예 1에 따른 쌈무용 조미액 조성물의 광조사에 따른 안토시아닌 색소(포도과피)의 잔존율을 측정하여 나타낸 그래프이다.
도 3은 본 발명의 실시예 1 내지 5 및 비교예 1에 따른 쌈무용 조미액 조성물의 광조사에 따른 안토시아닌 색소(자주색고구마)의 잔존율을 측정하여 나타낸 그래프이다.
도 4는 본 발명의 실시예 1 내지 5 및 비교예 1에 따른 쌈무용 조미액 조성물의 광조사에 따른 안토시아닌 색소(엘더베리)의 잔존율을 측정하여 나타낸 그래프이다.
도 5는 본 발명의 실시예 1 내지 5 및 비교예 1에 따른 쌈무용 조미액 조성물의 광조사에 따른 안토시아닌 색소(적무)의 잔존율을 측정하여 나타낸 그래프이다.1 is a graph showing the residual ratio of the anthocyanin pigment (red cabbage) according to the light irradiation of the seasoning composition for the radish according to Examples 1 to 5 and Comparative Example 1 of the present invention.
Figure 2 is a graph showing the residual ratio of the anthocyanin pigment (grape skin) according to the light irradiation of the seasoning composition for the radish according to Examples 1 to 5 and Comparative Example 1 of the present invention.
Figure 3 is a graph showing the residual ratio of the anthocyanin pigment (purple sweet potato) according to the light irradiation of the seasoning composition for the radish according to Examples 1 to 5 and Comparative Example 1 of the present invention.
Figure 4 is a graph showing the residual ratio of the anthocyanin pigment (elderberry) according to the light irradiation of the seasoning composition for the radish according to Examples 1 to 5 and Comparative Example 1 of the present invention.
5 is a graph showing the residual ratio of the anthocyanin pigment (red radish) according to light irradiation of the seasoning composition for Ssam radish according to Examples 1 to 5 and Comparative Example 1 of the present invention.
이하에는, 본 발명의 바람직한 실시예와 각 성분의 물성을 상세하게 설명하되, 이는 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자가 발명을 용이하게 실시할 수 있을 정도로 상세하게 설명하기 위한 것이지, 이로 인해 본 발명의 기술적인 사상 및 범주가 한정되는 것을 의미하지는 않는다.
Hereinafter, preferred embodiments of the present invention and physical properties of the respective components will be described in detail with reference to the accompanying drawings. However, the present invention is not limited thereto, And this does not mean that the technical idea and scope of the present invention are limited.
본 발명에 따른 퇴색방지 효과가 우수한 쌈무용 조미액 조성물은 안토시아닌 색소 및 산화방지제가 함유되며, 상기 쌈무용 조미액 조성물 100 중량부에 안토시아닌 색소 0.01 내지 0.1 중량부 및 산화방지제 0.005 내지 0.04 중량부가 함유되는 것이 바람직하다.Ssammugi seasoning composition having excellent anti-fading effect according to the present invention contains anthocyanin pigment and antioxidant, 0.01 to 0.1 parts by weight of anthocyanin pigment and 0.005 to 0.04 parts by weight of antioxidant containing 100 parts desirable.
또한, 상기 퇴색방지 효과가 우수한 쌈무용 조미액 조성물은 안토시아닌 색소 및 산화방지제 외에도 정제수, 소르빈산칼륨, 사카린나트륨, 구연산, 아스파탐, L-글루타민산나트륨 및 빙초산이 함유되는데, 전체 성분의 함량은 정제수 83.5 중량부, 소르빈산칼륨 3 내지 3.5 중량부, 사카린나트륨 1 내지 1.5 중량부, 구연산 1.5 내지 2 중량부, 아스파탐 0.1 내지 0.3 중량부, L-글루타민산나트륨 0.1 내지 0.5 중량부, 빙초산 5 내지 10 중량부, 안토시아닌 색소 0.01 내지 0.1 중량부 및 산화방지제 0.005 내지 0.04 중량부로 이루어지는 것이 바람직하다.
In addition, the anti-fading seasoning composition excellent in anti-fading effect contains purified water, potassium sorbate, sodium saccharin, citric acid, aspartame, sodium L- glutamate and glacial acetic acid in addition to the anthocyanin pigment and antioxidant, the total content of the purified water 83.5 parts by weight 3 to 3.5 parts by weight of potassium sorbate, 1 to 1.5 parts by weight of sodium saccharin, 1.5 to 2 parts by weight of citric acid, 0.1 to 0.3 parts by weight of aspartame, 0.1 to 0.5 parts by weight of sodium L-glutamate, 5 to 10 parts by weight of glacial acetic acid, anthocyanin pigment It is preferable that it consists of 0.01-0.1 weight part and 0.005-0.04 weight part of antioxidant.
상기 소르빈산칼슘 은 3 내지 3.5 중량부가 함유되며, 보존료로서 본 발명에 따른 퇴색방지 효과가 우수한 쌈무용 조미액 조성물에 미생물이 생육되는 것을 억제하여, 보존성을 향상시키는 역할을 한다.
The calcium sorbate is contained in 3 to 3.5 parts by weight, and serves as a preservative to suppress the growth of microorganisms in the seasoning composition for saengmugi excellent in anti-fading effect according to the present invention, serves to improve the preservation.
상기 사카린나트륨은 1 내지 1.5 중량부가 함유되며, 식품의 가공 및 조리에 있어서 단맛을 주기 위해 사용되는 식품첨가물인 감미료로서 김치, 절임류, 음료류, 어육가공품, 영양보충용식품, 환자용식품, 식사대용식품 및 뻥튀기 등과 같이 다양한 식품분야에 폭넓게 사용되는데, 본 발명에 따른 퇴색방지 효과가 우수한 쌈무용 조미액 조성물에 단맛을 부여하는 역할을 한다.
The saccharin sodium is 1 to 1.5 parts by weight, and as a sweetener that is a food additive used to give sweetness in the processing and cooking of food, kimchi, pickles, beverages, processed meat products, nutrition supplements, patient foods, meal substitutes and It is widely used in various food fields, such as fried chicken, and serves to give a sweet taste to the seasoning composition for Ssammugi excellent in anti-fading effect according to the present invention.
상기 안토시아닌 색소는 0.01 내지 0.1 중량부가 함유되며, 천연의 색소로 본 발명에 따른 퇴색방지 효과가 우수한 쌈무용 조미액 조성물에 함유되어, 쌈무에 다양한 색을 부여하는 역할을 한다.The anthocyanin pigment is contained 0.01 to 0.1 parts by weight, it is contained in the seasoning composition for the saengmu excellent excellent anti-fading effect according to the present invention as a natural pigment, serves to give a variety of colors to the saengmu.
이때, 상기 안토시아닌 색소는 적양배추, 포도과피, 자주색고구마, 엘더베리 및 적무로 이루어진 그룹으로부터 선택된 하나 이상에서 추출된 것을 사용하는 것이 바람직하다.
At this time, the anthocyanin pigment is preferably extracted from one or more selected from the group consisting of red cabbage, grape skin, purple sweet potato, elderberry and red radish.
상기 산화방지제는 0.005 내지 0.04 중량부가 함유되며, 상기 안토시아닌 색소가 빛에 의한 퇴색되는 것을 방지하는 역할을 하며, 효소처리 루틴(Enzymatically modified rutin)으로 이루어지는 것이 바람직하다.The antioxidant is contained in 0.005 to 0.04 parts by weight, serves to prevent the anthocyanin pigment from fading by light, it is preferably made of an enzymatically modified rutin.
상기 효소처리 루틴은 안토시아닌 색소가 빛에 의한 퇴색되는 것을 방지하는 효과가 매우 우수한데, 더욱 상세하게 설명하면, 효소처리 루틴이란 루틴에 부분가수분해효소를 처리하여 람노오스를 제거시키거나 루틴에 당전위효소를 작용시켜 글루코오스를 부가 반응시켜 제조한 것으로, 그 성분은 a-글리코 루틴이며, 상기와 같은 과정을 통해 제조된 효소처리 루틴은 안토시아닌 색소가 쌈무에 잔존하는 농도를 향상시켜 쌈무의 퇴색을 억제한다.The enzyme treatment routine has a very excellent effect of preventing the anthocyanin pigment from fading by light. In more detail, the enzyme treatment routine is a routine to hydrolyze a hydrolase to remove the rhamnose or to sugar. Prepared by addition reaction of glucose by the action of a translocation enzyme, the component is a-glycotin, and the enzyme treatment routine prepared through the above process improves the concentration of anthocyanin pigment remaining in the radish and reduces the fading of the radish. Suppress
이때, 상기 효소처리 루틴의 함량이 0.005 중량부 미만이면, 안토시아닌 색소의 퇴색억지 효과가 미미하며, 루틴의 함량이 0.04 중량부를 초과하게 되면, 함량 증가에 따른 퇴색억제 효과의 증가는 미미하며, 효소처리 루틴이 갖는 노란색으로 인해 쌈무가 변색될 수 있다.
At this time, when the content of the enzyme treatment routine is less than 0.005 parts by weight, the effect of inhibiting the fading of the anthocyanin pigment is insignificant, when the content of the routine exceeds 0.04 parts by weight, the increase in the effect of inhibiting fading with the increase of the content is insignificant, the enzyme The yellow color of the treatment routine may cause the color of the radish to discolor.
이하에서는, 본 발명에 따른 퇴색방지 효과가 우수한 쌈무용 조미액 조성물의 제조방법 및 퇴색방지 효과를 실시예를 들어 설명하기로 한다.
Hereinafter, the production method and the color fading prevention effect of the saengmu for seasoning composition having excellent color fading prevention effect according to the present invention will be described with reference to Examples.
<실시예 1>≪ Example 1 >
정제수 86.1 중량부, 소르빈산칼륨 3.35 중량부, 사카린나트륨 1.2 중량부, 구연산 1.7 중량부, 아스파탐 0.2 중량부, L-글루타민산나트륨 0.3 중량부, 빙초산 7.1 중량부, 안토시아닌 색소 0.05 중량부 및 효소처리 루틴 0.005 중량부를 혼합하여 퇴색방지 효과가 우수한 쌈무용 조미액 조성물을 제조하였다.
Purified water 86.1 parts, potassium sorbate 3.35 parts, sodium saccharin 1.2 parts by weight, citric acid 1.7 parts by weight, aspartame 0.2 parts by weight, sodium L- glutamate 0.3 parts by weight, glacial acetic acid 7.1 parts, anthocyanin pigment 0.05 parts and enzyme treatment routine 0.005 Mixing the parts by weight to prepare a seasoning composition for Ssammugi excellent in anti-fading effect.
<실시예 2><Example 2>
상기 실시예 1과 동일하게 진행하되, 효소처리 루틴 0.01 중량부를 혼합하여 퇴색방지 효과가 우수한 쌈무용 조미액 조성물을 제조하였다.
Proceed in the same manner as in Example 1, by mixing 0.01 parts by weight of the enzyme treatment routine to prepare a seasoning composition for saengmu excellent excellent anti-fading effect.
<실시예 3><Example 3>
상기 실시예 1과 동일하게 진행하되, 효소처리 루틴 0.02 중량부를 혼합하여 퇴색방지 효과가 우수한 쌈무용 조미액 조성물을 제조하였다.
Proceed in the same manner as in Example 1, 0.02 parts by weight of the enzyme treatment routine was mixed to prepare a seasoning composition for salsa radish excellent effect.
<실시예 4><Example 4>
상기 실시예 1과 동일하게 진행하되, 효소처리 루틴 0.03 중량부를 혼합하여 퇴색방지 효과가 우수한 쌈무용 조미액 조성물을 제조하였다.
Proceed in the same manner as in Example 1, by mixing 0.03 parts by weight of the enzyme treatment routine to prepare a seasoning composition for Ssam radix excellent in anti-fading effect.
<실시예 5><Example 5>
상기 실시예 1과 동일하게 진행하되, 효소처리 루틴 0.04 중량부를 혼합하여 퇴색방지 효과가 우수한 쌈무용 조미액 조성물을 제조하였다.
Proceed in the same manner as in Example 1, 0.04 parts by weight of an enzyme treatment routine was mixed to prepare a seasoning composition for salsa radish excellent in anti-fading effect.
<비교예 1>≪ Comparative Example 1 &
정제수 86.1 중량부, 소르빈산칼륨 3 내지 3.5 중량부, 사카린나트륨 1 내지 1.5 중량부, 구연산 1.5 내지 2 중량부, 아스파탐 0.1 내지 0.3 중량부, L-글루타민산나트륨 0.1 내지 0.5 중량부, 빙초산 5 내지 10 중량부 및 안토시아닌 색소 0.01 내지 0.1 중량부를 혼합하여 쌈무용 조미액 조성물을 제조하였다.
86.1 parts by weight of purified water, 3 to 3.5 parts by weight of potassium sorbate, 1 to 1.5 parts by weight of sodium saccharin, 1.5 to 2 parts by weight of citric acid, 0.1 to 0.3 parts by weight of aspartame, 0.1 to 0.5 parts by weight of sodium L-glutamate, and 5 to 10 parts by weight of glacial acetic acid And seasoning composition was prepared by mixing 0.01 to 0.1 parts by weight of anthocyanin pigment.
상기 실시예 1 내지 5 및 비교예 1을 통해 제조된 쌈무용 조미액 조성물의 퇴색성을 측정하여 아래 표 1에 나타내었다.The fading properties of the seasoning composition for Ssam radish prepared through Examples 1 to 5 and Comparative Example 1 were measured and shown in Table 1 below.
{단, 쌈무용 조미액 조성물의 pH는 3.5이며, 안토시아닌 색소로는 적양배추, 포도과피, 자주색고구마, 엘더베리 및 적무를 각각 사용하였고, 각각의 쌈무용 조미액 조성물을 무색 투명한 플라스틱 용기에 충전하여 샘플을 작성하고, 이들을 일광(日光)아래에 두고, 시간이 경과함에 따른 퇴색을 관찰했다. 이때, 일광 조사량은 디지털 조도계 LM-81LX(Lutron, TAIWAN)에 의해 측정하였고, 퇴색의 정도는 UV Spectrophotometer(UV-mini1240, SHIMADZU CORPORATION, JAPAN)를 사용하여 안토시아닌색소의 극대 흡수(吸收)인 525nm 부근의 흡광도를 측정하고, 시험 개시시(광조사 개시시)의 이 흡광도(기준)와, 소정시간 경과 후의 흡광도로부터 구한 착색의 잔존율(%)에 의해 평가하였다.}
{However, the pH of the seasoning composition for Ssam radish was 3.5, and red cabbage, grape skin, purple sweet potato, elderberry and red radish were used as anthocyanin pigments, and each sample was seasoned with a colorless transparent plastic container. They were prepared, and these were placed under daylight, and fading with time was observed. At this time, the amount of daylight irradiation was measured by digital illuminometer LM-81LX (Lutron, TAIWAN), and the degree of fading was around 525nm, which is the maximum absorption of anthocyanin pigment using UV Spectrophotometer (UV-mini1240, SHIMADZU CORPORATION, JAPAN). The absorbance was measured and evaluated by the absorbance (reference) at the start of the test (at the start of light irradiation) and the residual percentage (%) of the coloring obtained from the absorbance after a predetermined time.}
<표 1>TABLE 1
위에 표 1에 나타낸 것처럼, 본 발명의 실시예 1 내지 5를 통해 제조된 퇴색방지 효과가 우수한 쌈무용 조미액 조성물은 비교예 1을 통해 제조된 쌈무용 조미액 조성물에 비해 우수한 내광성 및 색 안정도를 나타내는 것을 알 수 있다.As shown in Table 1 above, the excellent anti-fading seasoning composition prepared by the Examples 1 to 5 of the present invention exhibits excellent light resistance and color stability compared to the seasoning composition for the saengmu radish prepared through Comparative Example 1 Able to know.
Claims (5)
퇴색방지 효과가 우수한 쌈무용 조미액 조성물은 정제수 83.5 중량부, 소르빈산칼륨 3 내지 3.5 중량부, 사카린나트륨 1 내지 1.5 중량부, 구연산 1.5 내지 2 중량부, 아스파탐 0.1 내지 0.3 중량부, L-글루타민산나트륨 0.1 내지 0.5 중량부, 빙초산 5 내지 10 중량부, 안토시아닌 색소 0.01 내지 0.1 중량부 및 산화방지제 0.005 내지 0.04 중량부로 이루어지는 것을 특징으로 하는 퇴색방지 효과가 우수한 쌈무용 조미액 조성물.
As an seasoning composition for Ssam radix containing anthocyanin pigment and antioxidant,
Ssammu seasoning composition excellent in anti-fading effect is purified water 83.5 parts by weight, potassium sorbate 3 to 3.5 parts by weight, sodium saccharin 1 to 1.5 parts by weight, citric acid 1.5 to 2 parts by weight, aspartame 0.1 to 0.3 parts by weight, sodium L- glutamate 0.1 To 0.5 parts by weight, 5 to 10 parts by weight glacial acetic acid, 0.01 to 0.1 parts by weight of an anthocyanin pigment and 0.005 to 0.04 parts by weight of antioxidant, excellent anti-fading seasoning composition.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005130827A (en) | 2003-10-31 | 2005-05-26 | Taisho Technos Co Ltd | Discoloration inhibitor for gardenia yellow pigment |
| KR20060114665A (en) * | 2006-09-20 | 2006-11-07 | 한아름영농조합법인 | Pomegranate radish wrapped for seasoning liquid and the process of manufacture |
| JP2007302751A (en) | 2006-05-09 | 2007-11-22 | Musashino Chemical Laboratory Ltd | Fading inhibitor of natural pigment or food and drink comprising the same |
| KR20110060462A (en) * | 2009-11-30 | 2011-06-08 | (주)아모레퍼시픽 | Preventive composition of color change for natural pigment |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005130827A (en) | 2003-10-31 | 2005-05-26 | Taisho Technos Co Ltd | Discoloration inhibitor for gardenia yellow pigment |
| JP2007302751A (en) | 2006-05-09 | 2007-11-22 | Musashino Chemical Laboratory Ltd | Fading inhibitor of natural pigment or food and drink comprising the same |
| KR20060114665A (en) * | 2006-09-20 | 2006-11-07 | 한아름영농조합법인 | Pomegranate radish wrapped for seasoning liquid and the process of manufacture |
| KR20110060462A (en) * | 2009-11-30 | 2011-06-08 | (주)아모레퍼시픽 | Preventive composition of color change for natural pigment |
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