KR101420283B1 - Sauce Composition and Method of Manufacturing thereof - Google Patents

Abstract

The present invention relates to a composition for a source and a method for producing the same, and is characterized by comprising the steps of: (a) mixing soybean fermentation powder, black fennel solution, black rice bran and beryllium solution or mixing soybean fermentation powder, black fennel, (b) adding an eel and salt to form a mixture; and (c) fermenting the mixture for 3 to 6 months.
Therefore, by preparing the composition for a source according to the present invention, not only the color of the composition for a source can be expressed well, but also the antioxidative effect, anticancer effect, diabetes prevention, prevention of osteoporosis, vision recovery and prevention of adult diseases can be provided .

Description

Sauce Composition and Method of Manufacturing thereof < RTI ID = 0.0 >

More particularly, the present invention relates to a composition for a source and a method for producing the same. More specifically, the present invention relates to a composition for a sauce, The present invention relates to a composition for a source having an antioxidative effect, anticancer effect, prevention of diabetes, prevention of osteoporosis, recovery of visual acuity and prevention of adult diseases, and a method for producing the same.

Blueberries are rich in phytochemicals such as dietary fiber, calcium, iron, manganese, vitamin A, vitamin C, minerals, phenolic acids and anthocyanins, resveratrol and flavonoids It is known to be one of the antioxidant foods with disease-preventing effect. It also has the effect of restoring vision and preventing aging, preventing dementia, promoting the production of detoxifying enzyme, promoting hormonal action, antibacterial, antiviral, anticancer effect, inhibiting platelet coagulation, strengthening connective tissue, preventing retinal degeneration and cataract .

However, the blueberries having the above-mentioned merits have a problem in that when they are ingested by eating juice or eating flesh, they are more excreted than being absorbed in the body and are discharged to the outside. In addition, since blueberries are shipped at the same time as other fruits, it is difficult to store them, and some fruits are frozen and used as frozen fruits or processed foods such as jams, juices and wines. Thus, an example of processing food using blueberries is described in the following prior art documents.

Korean Patent Laid-Open Publication No. 10-2011-0074131 (hereafter, referred to as "Reference 1") is a method for producing a drench solution by mixing sugar, glycerol, water and sorbitol, immersing the blueberry in the drench solution, And a gelling agent composed of carrageenan and a gum tragacanthin, and a process for producing the jelly containing the sugarbine blueberry. Korean Patent Laid-Open Publication No. 10-2011-0133868 (hereafter referred to as "Citation 2") refers to a method of preparing a mixture by mixing blueberry, sodium citrate, malic acid, silicon dioxide and saccharides to form a mixture, And separating the dried mixture so that the particle size of the dried mixture becomes 0.01-0.1 mm. The present invention also provides a blueberry beverage premix composition having an antioxidation function and a process for producing the same.

However, the methods described in the above citation documents 1 and 2 contain saccharides such as sugar and sorbitol, which, when ingested in large quantities, interfere with the above normal activities and inhibit digestion and prevent absorption of other nutrients into the body It has a problem that it can not properly absorb nutritional components contained in blueberries. In addition, the saccharides have a high calorie content and accumulate in the body as fat, which can lead to adverse effects on the human body such as causing obesity or diabetes.

Korean Patent Publication No. 10-2011-0074131 Korean Patent Publication No. 10-2011-0133868

Disclosure of the Invention The object of the present invention is to solve the above-mentioned problems, and it is an object of the present invention to provide a soybean fermented powder, a black rice gruel, a black rice bran and a beryllium solution or a soybean fermentation powder, a black rice gruel, Which is capable of easily digesting and absorbing the nutritional components contained in the composition into the body by fermentation.

The present invention also relates to a method for producing a composition for a sauce capable of easily extracting a pigment contained in a black rice by using a black rice gullet solution and a black rice porridge prepared by heating and heating black rice with the malt sugar, .

In order to achieve the above object, the present invention provides a method for preparing a composition for a source, comprising the steps of (a) mixing a fermented soybean fermented powder, a black rice soup or a black rice meal pulp with malt Soybean fermentation powder, the black rice gullet solution, black rice porridge and black garlic; (b) adding an eel and salt to form a mixture; and (c) fermenting the mixture for 3 to 6 months.

According to the method for producing a composition for a source according to the present invention, the soybean fermentation powder is prepared by adding soybeans to water for 10 hours to 15 hours, adding the mixture for 3 to 6 hours, inoculating the fermented soybeans, And the black rice gullet solution is heated for 10 hours to 15 hours in water to form a rice gruel, and then added with malt and water. The black rice is then heated for 10 hours to 15 hours in water and pulverized Maltose and water are added to the resulting mixture, and the mixture is heated. In the case of using the beryllium solution, the berries are pulverized. When the black garlic is used, the black garlic is pulverized and heated.

Further, according to the method for producing a composition for a source according to the present invention, And at least one selected from the group consisting of blueberries, brambles, oats, raspberries, and aronia.

According to the method for producing a composition for a source according to the present invention, in the steps (a) and (b), the soybean fermentation powder is 10% to 20% by weight based on the total weight of the composition for a source, Wherein each of the black rice bran is from 30% to 40% by weight based on the total weight of the composition for the source, the beryllium or black garlic is from 3% to 15% by weight based on the total weight of the composition for the source, And 3% by weight to 10% by weight based on the total weight of the composition.

In addition, according to the method for producing a composition for a source according to the present invention, the black jelly solution is formed by heating for 3 hours to 6 hours.

In addition, according to the method for preparing a composition for a source according to the present invention, the process of removing black rice from the black rice gullet solution and black rice porridge is performed at a temperature of 60 to 80 ° C for 5 to 15 hours.

Further, the method for producing a composition for a source according to the present invention is characterized by providing a composition for a source prepared by the method of the present invention.

As described above, according to the method for producing a composition for a source according to the present invention, soybean fermentation powder, black liquorice solution, black rice porridge, beryllium solution or black garlic, eelgrass and salt are mixed and fermented, An effect that the color of the composition can be well expressed can be obtained.

In addition, according to the method for producing a composition for a source according to the present invention, the time for producing the composition for a source is shortened while maintaining the color of the black rice, by using the black rice gullet solution and the black rice gruel prepared after heating and heating the black rice to the malt .

In addition, according to the method for producing a composition for a source according to the present invention, the effect of the nutritional component contained in the composition including the fermentation step can be enhanced and digestion and absorption in the body can be facilitated.

Further, according to the composition for a source according to the present invention, effects of antioxidative effect, anticancer effect, prevention of diabetes, prevention of osteoporosis, vision recovery and prevention of adult diseases can be obtained by using soybean, black rice and berries or black garlic.

In addition, according to the composition for a source according to the present invention, soybean, black rice, berries or black garlic are used in the form of sauces, so that various nutritional ingredients can be easily ingested.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart showing the steps of preparing a composition for a source according to an embodiment of the present invention. FIG.
2 is a photograph showing a composition for a source according to an embodiment of the present invention.
FIG. 3 is a photograph showing a conventional composition for a commercially available source.

These and other objects and novel features of the present invention will become more apparent from the description of the present specification and the accompanying drawings.

Hereinafter, a method of preparing a composition for a source according to the present invention will be described in detail with reference to FIG.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart showing the steps of preparing a composition for a source. FIG.

Referring to FIG. 1, a method for preparing a composition for a source according to the present invention includes forming a soybean fermentation powder (S1). The soybean fermentation powder is prepared by adding soybeans to water for 10 hours to 15 hours, adding the mixture for 3 to 6 hours, inoculating the fermented soybeans, fermenting the soybeans, and drying and pulverizing the fermented soybeans.

In the above-mentioned capital increase process, steam is blown into water-added fermentation raw material to sterilize the raw material, so that the soybean protein is smoothly extracted to sufficiently extract soybean protein and fat, and enzyme activity is easily taken and sterilized. It is preferable that the above-mentioned addition step is carried out at a temperature of 60 to 100 DEG C by using a feminizing machine to prevent bacteria from growing or denaturing proteins by heat.

Aspergillus oryzae is inoculated on the above-mentioned expanded soybeans and fermented. The above-mentioned Hwang guk-gyun is a representative bacterium of the nuruk fungus and has a strong proteolytic ability. It is used for fermentation of sake, soybean paste and soy sauce. % To 6% by weight.

Preferably, the fermentation process is performed at a temperature of 25 to 40 DEG C for 150 to 170 hours so that the ingredients contained in the soybean are not damaged by heat and that the fermentation of the fermented ginseng can be properly performed and fermented.

The drying process removes moisture contained in the fermented soybeans, and is preferably performed for 10 to 20 hours. The drying process may be performed at a temperature of minus 10 ° C to minus 30 ° C using a freeze drier, or at 50 ° C To < RTI ID = 0.0 > 70 C. < / RTI > The dried beans may be pulverized to form soybean fermentation powders.

After the step (S1), a black rice reducing solution is formed (S2). The black rice ginger solution is prepared by making hot black rice after boiling water for 8 hours to 15 hours, adding malt and water to the rice gruel and heating it.

The capsicum swells the starch structure contained in the black rice to facilitate the action of the enzyme contained in the malt, and can produce a deep flavor as compared with the uncooked rice.

The malt is preferably 10% by weight to 20% by weight based on the total weight of the black rice so that the rice is sufficiently roasted. In addition, the temperature of the water is preferably 40 캜 to 70 캜 so as to smoothly extract the enzymes contained in the malt and to inhibit the activity of the enzyme.

It is preferable that the scraping process is performed at a temperature of 60 ° C to 80 ° C for 5 hours to 15 hours so that the roasted rice can be sufficiently roasted without inhibiting the activity of the enzyme contained in the malt.

After the cups are cut, they are heated to complete the black rice cheesecloth. It is preferable that the heating is performed for 3 to 6 hours so that moisture can be removed and mixed smoothly when prepared as a source.

After the step S2, black rice porridge is formed (S3). The black rice and dead black rice are soaked in water for 10 hours to 15 hours, pulverized and then added with maltose and water, and then heated and heated.

The crushed black rice can be mixed smoothly when made into a sauce, and can be rapidly absorbed into the body when ingested. After the pulverization, water may be added to form a kneaded product.

The cutting process is preferably performed for 12 to 20 hours so that the kneaded product can be sufficiently cut. By increasing the viscosity of the kneaded product, burning of the kneaded product can be prevented by heating.

After kneading the kneaded product, it is heated to complete black rice porridge. The heating is preferably carried out within one hour so as not to burn black rice porridge, but it may vary depending on the amount of black rice or the intensity of fire.

The black rice gris liquor and the black rice deficient black rice are reduced and heated by the malt, the enzymes contained in the malt may act to shorten the time for producing the composition for the source, and the pigment contained in the black rice can be easily extracted, The color can be properly expressed.

After the step (S3), a beryllium solution is formed (S4).

The Berries liquid is prepared by pulverizing at least one Berry fruit selected from the group consisting of Blueberry, Black Raspberry, Mulberry, Raspberry and Aronia (Chokeberry) , And heating. The berries have an antioxidative effect by containing polyphenols and anthocyanins, and they can be well expressed when they are prepared as a source.

In step S4, black garlic may be used in addition to berries. The whole method for producing the composition for the source is the same as that of the black garlic, except that the black garlic can be used instead of the berries in step S4. Therefore, detailed description thereof will be omitted. The black garlic has an antioxidative effect like berries, and it can remove a tasted taste when used in a composition for a source.

The pulverization can generally be carried out using a blender, and the size of the pulverized particles is not limited as long as it can be suitably adjusted as required.

The pulverized berries fruit or black garlic may be used as it is in the form of powder or may be used in the form of a beryllium solution or a black garlic liquid after heating by adding water. Preferably, the heating is performed for 3 minutes to 10 minutes while maintaining the temperature of the water at 90 to 100 ° C.

After the step (S4), the fermented soybean fermentation powder, the black rice rice or the pulverized black rice product are mixed with the fermented black liquorice solution and the black liquorice solution prepared by heating and heating the fermented soybean fermented powder, the black rice rice or the black rice powder, And the mixture is formed by adding an eel and a salt (S5). The steps S1 to S4 are performed independently of each other, and the mixture may be formed by changing the order.

The eel germ can contain a fermentation enzyme to facilitate the fermentation of the composition for the source, and the protein, the saccharide, the lipid, the organic acid and the other ingredients are appropriately mixed to produce a unique flavor when prepared as a sauce.

The soybean fermentation powder is preferably used in the step (S5) in an amount of 10% by weight to 20% by weight based on the total weight of the composition for the source so that the effect of the soybean is not lowered. It is preferable that each of the black rice gris liquor and black rice porridge is used in an amount of 30% by weight to 40% by weight based on the total weight of the composition for the source so that the color of the composition for the source is properly displayed. When the vermiculiflora solution is used, the sweetness of the berries does not feel strong. When the black garlic is used, 3 to 15 wt% of the total amount of the composition for the source is used so that the taste of the black garlic is not felt strongly . It is preferable that the eardrums are used in an amount of 3% by weight to 10% by weight based on the total weight of the composition for the source so that the composition for the source is smoothly fermented and the microorganisms are not excessively proliferated. The salt is preferably used in an amount of 3 to 10% by weight based on the total weight of the composition for the source so that the composition for the source is not deteriorated and the salty taste is not felt strongly.

After the step S5, the mixture is fermented for 3 months or more (S6).

The step (S6) may contain a useful enzyme produced by self-fermentation, maximizing the effect of the nutritional ingredient contained in the mixture, and the effect that the composition for the source of the present invention is rapidly digested and absorbed into the body Lt; / RTI >

The step (S6) is preferably carried out at 25 DEG C to 50 DEG C such that the microorganism does not die or the structure of the enzyme is not deformed and the composition for the source is smoothly fermented.

The composition for a source of the present invention can be produced in a color similar to a source that has been sold in the past by using a black rice gullet solution, black rice porridge, and berries or black garlic. FIG. 2 is a photograph showing the composition for a source of the present invention, and FIG. 3 is a photograph showing a composition for a source sold on the market. 2 and 3, it can be seen that the color of the source composition of the present invention prepared using natural materials such as soybean, black rice and berries or black garlic is similar to the color of the sauce prepared using caramel color Able to know.

Therefore, the composition for the source of the present invention can be prepared not only by using soybean, black rice, berries, or black garlic but using caramel coloring, similar to the color of a commercially available sauce, Prevention of diabetes, prevention of osteoporosis, recovery of sight and prevention of adult diseases.

Claims (7)

(a) mixing black liquorice juice and black rice bran prepared by heating soybean fermentation powder, black rice rice or black rice powder with the malt and heating, or mixing soybean fermentation powder, black lemon juice, black rice porridge and black garlic ;
(b) adding an eel and salt to form a mixture; And
(c) fermenting the mixture for 3 to 6 months. The method according to claim 1,
The soybean fermentation powder is prepared by adding soybeans to water for 10 hours to 15 hours, adding them for 3 hours to 6 hours, inoculating the fermented soybeans, fermenting them, drying and pulverizing them,
The black rice gullet solution is prepared by making black rice from water for 10 hours to 15 hours, making hot pepper, adding malt and water and heating,
The black and white dead black rice was soaked in water for 10 hours to 15 hours, pulverized and then added with maltose and water,
Wherein the berries are pulverized when the beryllium solution is used, and the black garlic is pulverized and heated when the black garlic is used. The method according to claim 1,
Wherein the beryllium solution is at least one selected from the group consisting of blueberries, macromolecules, audi, raspberry, and aronia. The method according to claim 1,
The soybean fermentation powder is present in an amount of 10 to 20% by weight based on the total weight of the composition for the source;
Wherein each of the black jam solution and the black rice jam is 30 wt% to 40 wt% of the total weight of the composition for the source;
The beryllium solution or the black garlic is present in an amount of 3 to 15% by weight based on the total weight of the composition for the source; And
Wherein each of the eelgrass and salt is 3 wt% to 10 wt% of the total weight of the composition for the source. 3. The method of claim 2,
Wherein the black rice ginger solution is formed by heating for 3 hours to 6 hours. 3. The method of claim 2,
Wherein the process of removing the black rice from the black rice gullet solution and black rice porridge is carried out at a temperature of 60 ° C to 80 ° C for 5 hours to 15 hours. A composition for a source prepared by any one of the methods selected in claims 1 to 6.

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