KR101468620B1 - Method for producing bulgogi seasioning sauce adding mugwort and wild plants extract and bulgogi seasioning sauce produced by the same method - Google Patents

Abstract

The present invention relates to a method for producing bulgogi seasoning sauce, which is characterized by comprising the steps of: (a) adding distilled water to ground wild plants and extracting, freeze-drying a concentrate, and pulverizing the freeze-dried concentrate of the wild plants to prepare a wild plant extract; (b) mixing soy sauce, sugar, pepper, oyster sauce, Worcester sauce, bay leaf, and water to manufacture a sauce; and (c) adding the wild plant extract manufactured in step (a) to the sauce manufactured in step (b), and to a bulgogi seasoning sauce manufactured by the method.

Description

[0001] The present invention relates to a method for producing a roasted meat sauce having a safflower sauce and a safflower sauce,

(A) adding distilled water to the crushed hay fever, extracting the concentrate, lyophilizing the concentrate, and pulverizing the concentrated concentrate to prepare a hay fever extract; (b) preparing a sauce by mixing soy sauce, sugar, pepper, oyster sauce, wister sauce, laurel leaf and water; And (c) adding the produced wild grass extract to the prepared sauce of step (b). The method of manufacturing a sauce of roasted beef meat and the roast meat produced by the method It is about seasoning sauce.

Mugwort is a perennial herbaceous herb that belongs to Artemisia of Compositae. It is widely distributed in Korea, China, Japan, Asia and Europe. It is known that about 300 species are native to Korea. At present, various studies have been carried out in Korea on materials such as Artemisia spp., Arugacea, Mugwort, and Syrup. Among them, Artemisia has been reported to have physiological activities such as antioxidant, anticancer, promotion of body lipid metabolism and hepatotoxicity. Enhanced lepidoptera reduces the accumulation of cancer cells by regulating the expression of the proto-oncogene Bcl-2, while the fungus has recently been treated with phenolic acid such as chlorogenic acid, salicylic acid, ) And catechins such as epicatechin, catechin and gallo-catechin gallate have been proved to have high antioxidant and anticancer activities. . In addition, there is an antimutagenic, anti-inflammatory, staphylococcal ( Staphylococcus aureus ) and HeLa cell apoptosis effect of the black mugwort.

On the other hand, sauces originate from Latin 'Salsa', which means 'seasoning solution based on salt' as a liquid or semifluid seasoning that has been used to produce the taste and color of dishes from ancient Roman times. These sources improve the taste, smell and color of the food to enhance appetite and nutritional value, maintain the moisture of the food, and combine ingredients during the cooking process. Therefore, the sauce should be in harmony with the main dish. Simple dishes are accompanied by a rich source of sauces. Nutritious dishes are accompanied by simple sauces, with plenty of juicy and soft sauces for brisk dishes and sauces served with sauces. It should be harmonized with cooking. In Western cooking, sauces are in an important position, but there are not many domestic studies on them yet. In recent years, there has been an increasing interest in food development using herbal ingredients as the tendency to focus on tertiary functionalities related to the interest and health of natural materials has been increasing in everyday foods.

Bulgogi sauce is a mixture of various sauce (garlic, parsley, sesame, red pepper) mixed with soy sauce, sugar, salt, and onion as basic raw materials. It is used to give flavor and fragrance to Korean native bulgogi It is a kind of Korean traditional food that helps the meat processing, elimination of food, and absorption of digestion and absorption of bulgogi meat. In recent years, bulgogi cuisine has become a representative food to show the taste of Korea to foreigners from all over the world. In recent years, there has been a growing need for the development of bulgogi sauce added with a functional food ingredient that can meet the trend of well-being, and the production of bulgogi sauce added with functional food ingredients is actively under way. However, it is still not enough to popularize functional bulgogi sauce. Especially, there has been no development of bulgogi sauce added with wild sorghum extract.

Korean Patent Laid-Open Publication No. 2009-0106291 discloses a method for manufacturing plum roast meat sauce, and Korean Patent Laid-Open Publication No. 2008-0111697 discloses a pork roast meat sauce containing an onion peel extract. However, This method is different from the method of producing the added roast meat sauce.

The present invention has been made in view of the above needs, and an object of the present invention is to provide a roasted meat sauce excellent in taste and flavor by eliminating the peculiar taste of meat and improving flavor and taste, And to improve the antioxidant activity and lipid-lowering activity by optimizing the production conditions such as the raw material extraction conditions and the raw material mixing ratio, and also to provide a method for manufacturing the roasted meat sauce having improved preference.

In order to solve the above problems, the present invention provides a method for preparing a crude oil of the present invention, comprising the steps of: (a) adding distilled water to a pulverized yamaya yamata, extracting and concentrating the concentrate; (b) preparing a sauce by mixing soy sauce, sugar, pepper, oyster sauce, wister sauce, laurel leaf and water; And (c) adding the produced wild type herbal extract to the prepared sauce of step (b).

 The present invention also provides a roasted meat sauce sauce prepared by the above method.

The safflower sauce sauce prepared by adding the appropriate amount of the black mugwort extract of the present invention has an advantage of improving the antioxidant activity and the ability to inhibit fatty acid liquor, which is beneficial to consumers' health and delayed oxidation of fat, And it is possible to provide a roasted meat sauce having a good taste due to the taste and flavor of black wormwood. In addition, when preparing bulgogi, the sauce can be cooked using the sauce as a sauce without preparing a sauce separately, so that the cooking time can be shortened and the sauce can be easily used.

FIG. 1 is a graph showing the change in pH while storing a roasted meat sauce sauce prepared by adding 1% (w / w) extracts of Seomokwon, Seokwon, Seokwon and Suwoncho extracts to sauce at 10 ° C for 25 days.
FIG. 2 is a graph showing the change in titratable acidity of the roasted meat sauce prepared by adding 1% (w / w) of each of the extracts of Rhododendron, Rhodophyta, Mycorrhizae, and Motherwort extract to the sauce at 10 ° C for 25 days.
FIG. 3 is a graph showing changes in sugar content during storage at 10 ° C for 25 days of a roasted meat sauce sauce prepared by adding 1% (w / w) of each of the extracts of Rhododendron, Rhododendron,
4 is a graph comparing the DPPH radical scavenging activity (%) of roasted meat sauce sauce prepared by adding 1% (w / w) of safflower seed, mulberry root, mushroom, and motherwort extract to sauce, respectively.
FIG. 5 is a graph comparing the TBARS values of the bulgogi sauce sauce prepared by adding 1% (w / w) of each of the extracts of Seomokwon, Seokwon, Seokwon and Suwoncho to the sauce.
Controls of FIGS. 1 to 5: A. capillaris T.: safflower extract added sauce, L. erythrorhizon : safflower extract added sauce, P. vulgaris : safflower extract added sauce, L. japonicus Houtt .: safflower extract added sauce it means.

In order to achieve the object of the present invention,

(a) adding distilled water to ground black tea mugwort, extracting the concentrated liquid, lyophilizing it, and pulverizing it to prepare a black mugwort extract;

(b) preparing a sauce by mixing soy sauce, sugar, pepper, oyster sauce, wister sauce, laurel leaf and water; And

(c) adding the safflower extract prepared in step (a) to the prepared sauce of step (b).

In step (c), 0.8-1.2 parts by weight, preferably 1 part by weight, of the dried safflower extract may be added to 100 parts by weight of the prepared sauce of step (b) Can be added. As described above, it is possible to provide a sauce which can improve the antioxidative activity in the sauce and the ability to inhibit fat acid-losing in the sauce, which is beneficial to health and can delay the rancidity of meat, It was possible to provide a source capable of improving the flavor and improving the preference. However, there is a disadvantage in that the effect to be added is less than the above range, and when it is added in excess of the above range, there is a problem that the strong taste and flavor of mugwort affects the taste preference.

The oyster sauce may be prepared by pouring soy sauce, garlic, onion and salt into a prepared oyster, aging the oyster sauce, and filtering the oyster sauce. The worser sauce may be prepared by adding the worser sauce, May be prepared by adding salt, sweeteners, vinegar, spices and caramel to boiled water, such as onion, carrot, tomato, garlic, and green onion, but is not limited thereto.

The method of producing the roasted meat sauce according to the present invention is more specifically

(a) Distilled water was added to crushed black mulberry wort at a ratio of 0.8-1.2: 8-12 wt%, and the mixture was extracted 1 to 3 times at 55-65 ° C for 2-4 hours. The concentrated liquid was lyophilized and powdered, Producing;

(b) 30 to 45 parts by weight of soy sauce, 12 to 20 parts by weight of sugar, 0.3 to 0.45 parts by weight of pepper, 8 to 12 parts by weight of oyster sauce, 8 to 12 parts by weight of wister sauce, To 10 parts by weight of water and 15 to 20 parts by weight of water to prepare a sauce; And

(c) adding 0.8-1.2 parts by weight of the dried mugwort extract of step (a) to 100 parts by weight of the prepared sauce of step (b)

More specifically,

(a) adding distilled water to the pulverized black mugwort at a ratio of 1:10 by weight, and then extracting the concentrated liquid twice at 60 ° C for 3 hours, lyophilizing and pulverizing the concentrate to prepare a black mugwort extract;

(b) 37.5 parts by weight of soy sauce, 16.25 parts by weight of sugar, 0.375 parts by weight of pepper, 10 parts by weight of oyster sauce, 10 parts by weight of wisteria sauce, 8.375 parts by weight of laurel leaf and 17.5 parts by weight of water were mixed, ; And

(c) adding 1 part by weight of the dried mugwort extract prepared in step (a) to 100 parts by weight of the prepared sauce of step (b).

In the method of manufacturing the roasted meat sauce according to the present invention, extracting black mugwort with the condition of extracting rhizome of step (a) can reduce the foot of the black mugwort and improve the flavor of the sauce to improve the preference degree. However, there is a problem in that the addition of green mugwort as a raw material or the addition of powdered mugwort reduces the preference of the source and does not allow digestion and absorption. In addition, it is preferable to extract the black mugwort using water without using a solvent such as ethanol or methanol. However, the black mugwort extract extracted with water can be ingested directly without being subjected to a separate treatment process, Consumers can safely and consciously ingest them, making them an even more preferred extract.

In addition, in the method for producing a sauce of roasted meat of the present invention, the roasted sauce sauce prepared through steps (b) and (c) above may further enhance the flavor of the sauce, It can eliminate the grime of the meat, soften the meat, improve juiciness and flavor.

The present invention also provides a roasted meat sauce sauce prepared by the above method. The roasted meat sauce of the present invention may be used for but not limited to beef roast meat, pork roast meat, chicken roast meat, or duck roast meat.

Hereinafter, embodiments of the present invention will be described in detail. However, the following examples are illustrative of the present invention, and the present invention is not limited to the following examples.

Manufacturing method

1. Materials

The seeds of Artemisia capillaris T., Leonurus japonicus Houtt., Lithospermum as erythrorhizon), and second (Prunella vulgaris) is washed purchased from Daegu yakryeong market freeze-dried (PVTFD20R, Ilshin lab., Suwon , Korea) and grinder (IKA A11 basic, IKA-Werke GmbH, Staufen, Germany) Powdered and stored in a deep freezer at -70 ° C.

2. Preparation of mugwort and Sanayoda extract

Mugwort and Sanayasu were extracted by adding 10 times of distilled water to 100 g of sample and then repeating extraction with a cooling tube in a constant temperature water bath at 60 ° C for 2 hours. Each extract was filtered through a filter paper (Whatman No. 3, Maidstone, England), then concentrated with a rotary vacuum concentrator (WB 2000, Heidolph, Schwabach, Germany) and each concentrate was lyophilized and powdered.

3. Manufacture of roasted meat sauce

Sauce made from a mixture of 37.5 g of soy sauce, 16.25 g of sugar, 0.375 g of pepper, 10 g of oyster sauce, 10 g of worcester sauce, 8.375 g of laurel leaf and 17.5 g of water was used as a control Each extract was added to the prepared sauce at a concentration of 1% (w / w), and the quality change was measured while being stored at 10 캜 for 25 days.

Experimental Method

1. General composition analysis

General component analysis was performed according to the AOAC method. The moisture was determined by the atmospheric pressure drying method at 105 ° C, the micro-Kjeldahl nitrogen determination method for crude protein, the Soxhlet extraction method for crude fat, the direct dry extraction method at 550 ° C, and the fiber test system M (Tecator Co.). , Sweden) using the Henneberg-Stohmann modification method.

2. pH, acidity and sugar content

The pH value was measured using a pH meter. The acid value was measured by diluting the sample 10 g with distilled water 10 times and then calculating the consumption (mL) until the pH reached 8.3 with 0.1 N NaOH. .

3. Color difference measurement

The color difference was measured using a Hunter colorimeter (CR 200, Minolta, Kyoto, Japan) with 20 g of the sample taken in a transparent container and expressed as L (lightness), a (redness) and b (yellowness). The standard colors were Y = 94.95, a = 0.3132, and b = 0.3203.

4. Microbial Count

90 mL of sterilized distilled water was added to 10 g of the sample, homogenized for 1 minute using a stammer (LB W400, TMC, Seoul, Korea), 1 mL of the sample was collected, and each sample was titrated using 0.1% The number of colonies was counted after culturing at 37 ℃ for 24 hours using PCA and VRBA for E. coli.

5. Measurement of DPPH radical scavenging ability

0.4 mL of each extract was mixed with 0.8 mL of a 0.4 mM DPPH ethanol solution and shaken. After 10 minutes of incubation, the absorbance was measured at 525 nm. The equation was as follows: DPPH radical scavenging activity (%) = 100 - [(absorbance of sample / 100].

6. Measurement of inhibition effect of fatty acid

The effect of inhibiting lipid peroxidation was measured by the modified TBARS (thiobarbituric acid reactive substances) method. At room temperature, 0.1 mL of the extract, 0.5 mL of emulsion oil, 0.3 mL of distilled water and 0.1 mL of Fe ^{2 +} (oxidation promoter) were mixed and reacted at 37 ° C for 1 hour. The reaction mixture was mixed well, then 2 mL of TBA / TCA reagent was added, mixed again and heated in boiling water for 15 minutes. The supernatant was centrifuged at 3000 rpm for 10 min. After heating, the supernatant was centrifuged at 3000 rpm for 5 min. The absorbance was measured at 531 nm. The blank was measured by the same method using distilled water instead of the sample. The calculation formula was TBARS (Inhibition of lipid rancidity: 100 - [(absorbance of sample / absorbance of control) x 100].

7. Sensory evaluation

Sensory tests of sauces were conducted on 20 college students and graduate students majoring in food. Taste, color, flavor, and overall preference were evaluated by five - point scoring method. Very good 5 points, average 3 points, very bad 1 point.

8. Statistical processing

All experiments were repeated three times. The significance of the mean values was statistically analyzed using the SPSS system and the significance of the data was tested by Duncan's multiple range test at p <0.05 level.

Example  1: Common ingredient of bulgogi seasoning sauce

Table 1 shows the results of analyzing the general components of roasted meat sauce prepared by adding 1% (w / w) of mung bean, mung bean, chrysanthemum and motherwort extract to sauce. Moisture contents were lowest in control (41.6%) and water content increased with addition of each extract. Crude protein and crude fat were 4.5% and 1.8%, respectively, and those of carbohydrates were 47.3%.

Common Ingredients of Bulgogi Sauce Sauce according to the kinds of Sanjiao extract General component Sample Control Mushroom Flesh And seconds motherwort moisture 41.6 42.0 44.6 47.7 47.1 Crude protein 4.8 4.5 4.5 4.8 4.8 Crude fat 2.8 2.6 1.8 2.0 2.6 Views min 3.6 3.6 3.2 3.2 3.3 carbohydrate 47.2 47.3 45.9 42.3 42.2 Sum 100 100 100 100 100

Example  2: roasted meat sauce pH  And change in titratable acidity

The results of measuring the changes of pH and titratable acidity by storing the roasted meat sauce sauce prepared by adding 1% (w / w) of Rhizome mume, Prunus mume, Prunus mume and Motherwort extract to the sauce at 10 ° C for 25 days are shown in FIGS. 1 and 2 same. In general, the pH affects the growth of microorganisms and the amount of enzyme produced. As the microorganism changes with the change of pH, the change of pH in the source becomes indirect data of aging. On the day of manufacture, the pH of the sauce was 5.35, 5.33, 5.40, 5.39, and 5.38, respectively. The pH of all treatments increased gradually during the storage period, I did.

In general, the acidity is lowered by the increase of the organic acid generated by the metabolism of the microorganism during the raw material and the fermentation process, and the pH is lowered and the acidity is increased. In this study, The pH and the acidity were not changed significantly.

Example  3: Number of microorganisms in roasted meat sauce

The microorganisms that grow during the preparation and storage of the sauce have a significant effect on the quality of the sauce, and particularly contribute to the production of flavor and aroma. Table 2 shows the results of the total bacterial counts obtained by storing the roasted meat sauce sauce prepared by adding 1% (w / w) of mung bean sprout, Total bacterial counts were 3.35 ~ 3.69 log CFU / g in storage at the initial stage of storage. Total bacterial counts were increased to 3.77 ~ 3.98 log CFU / g at 25th day of storage . The coliform group was not detected in all the experimental groups (data not shown). These results suggest that the sauce is safer for microbiologically safe storage during storage.

Number of microorganisms in roasted meat sauce, depending on the type of Sanjiao extracts during storage at 10 ℃ Days Sample Control Mushroom Flesh And seconds motherwort 0 3.54 + 0.04 ^bC 3.62 ± 0.01 ^aB 3.35 + ^{-0.01 dD} 3.51 + - 0.04 ^cC 3.69 ± 0.00 ^dA 5 3.64 ± 0.07 ^bAB 3.68 ± 0.25 ^aAB 3.52 + 0.09 ^dB 3.55 0.05 ^cAB 3.78 ± 0.00 ^cA 10 3.57 ± 0.09 ^bB 3.61 + 0.01 ^aB 3.63 ± 0.03 ^cdB 3.56 0.04 ^cB 3.74 + - 0.04 ^cA 15 3.64 ± 0.07 ^bA 3.68 +/- 0.25 ^aA 3.67 ± 0.07 ^cA 3.61 + - 0.10 ^cA 3.85 ± 0.06 ^bA 20 3.82 + 0.03 ^aB 3.80 ± 0.02 ^aB 3.74 ± 0.04 ^bC 3.71 ± 0.01 ^bc 3.94 + - 0.01 ^aA 25 3.83 ± 0.02 ^aB 3.80 + 0.01 ^aBC 3.77 ± 0.03 ^aC 3.82 + 0.04 ^aB 3.98 ± 0.02 ^aA

The same superscript in each column of ^ad means no significant difference ( p <0.05)

The same superscript in each row of ^AD means no significant difference ( p <0.05)

Each value means the mean ± standard deviation by 3 iterations

Example  4: Change in sugar content of roasted meat sauce

Fig. 3 shows the results of sugar content of the roasted meat sauce prepared by adding 1% (w / w) of mung bean, mulberry, chrysanthemum and motherwort extract to the sauce. In the case of roasted meat sauce, the highest value was 52.50 Brix and the lowest value was 48.50 Brix. During the storage period, the sugar content of the control and all of the additions showed a tendency to decrease and showed the tendency to decrease. On the 25th day of storage, the sugar content of the motherwort extract added source was 46.25 Brix.

Example  5: Bulgogi sauce Color difference  change

Table 3 shows the colorimetric values of the roasted meat sauce prepared by adding 1% (w / w) of mung bean, mulberry, chrysanthemum and motherwort extract to the sauce. The L value of control group was the highest at 24.44 and the lowest value was 20.71 at the control group. In addition, the L value of the control and the shiitake added tended to decrease during the storage period (p <0.05). The value of a in red color was the highest in the control and 8.97 in the control. The b value of yellowness was the highest at 5.91 and the lowest at 5.53. During the storage period, the a and b values of all sources tended to decrease gradually. However, in the present invention, the effect of the addition of the extract on the color of the seasoning sauce as a whole is significant but not significant.

Variation of color difference of roasted meat sauce sauce according to kinds of extract Days Sample Control Mushroom Flesh And seconds motherwort L 0 24.44 + - 0.01 ^aA 20.71 + - 0.01 ^aE 22.44 ± 0.23 ^aD 23.24 0.06 ^aB 23.02 占 .0 ^aC 5 24.25 + 0.01 ^bA 20.13 ± 0.03 ^bE 21.84 ± 0.15 ^bD 22.65 ± 0.10 ^bb 22.28 ± 0.28 ^bC 10 24.18 + - 0.01 ^cA 19.88 ± 0.09 ^cE 21.70 ± 0.08 ^{bcD 22.41} + 0.08 ^cB 21.95 ± 0.05 ^cC 15 24.11 + 0.02 ^dA 19.72 ± 0.05 ^dE 21.63 ± 0.07 ^bcD 22.16 ± 0.06 ^dB 21.86 ± 0.09 ^cdC 20 24.04 0.04 ^eA 19.57 ± 0.08 ^eE 21.45 ± 0.10 ^cdD 21.93 ± 0.08 ^eB 21.69 ± 0.18 ^cdC 25 24.00 ± 0.02 ^fA 19.45 + 0.07 ^fE 21.23 ± 0.15 ^dD 21.93 ± 0.03 ^eB 21.61 ± 0.16 ^dC a 0 8.76 + - 0.03 ^aA 8.08 0.02 ^aB 5.97 + 0.03 ^aE 7.79 + 0.08 ^aC 7.23 + 0.02 ^aD 5 8.54 ± 0.19 ^bA 7.81 ± 0.02 ^bB 5.43 + - 0.12 ^bD 7.80 + 0.01 ^aB 6.48 + 0.03 ^bC 10 8.50 ± 0.09 ^bA 6.93 + - 0.05 ^cC 5.30 ± 0.09 ^cE 7.50 0.06 ^bB 6.76 ± 0.06 ^cD 15 8.15 + - 0.01 ^cA 6.87 ± 0.07 ^cdC 5.23 + 0.03 ^cdE 7.19 0.05 ^cB 6.40 + - 0.12 ^cD 20 7.46 + 0.07 ^dA 6.80 + 0.04 ^decC 5.16 + 0.03 ^DEE 7.03 0.02 ^dB 6.18 ± 0.03 ^dD 25 7.17 + 0.07 ^eA 6.74 ± 0.03 ^eC 5.10 + 0.01 ^eE 6.85 ± 0.06 ^eB 6.07 ± 0.07 ^eD b 0 5.53 ± 0.01 ^abD 5.84 0.02 ^aC 5.97 ± 0.03 ^aA 5.91 + 0.03 ^aB 5.85 ± 0.03 ^aC 5 5.39 ± 0.07 ^bC 5.82 + 0.02 ^aA 5.43 + - 0.12 ^bC 5.64 ± 0.01 ^bB 5.72 ± 0.06 ^bAB 10 5.63 + 0.02 ^aB 5.79 + 0.07 ^aA 5.30 ± 0.09 ^cD 5.49 + - 0.01 ^cC 5.49 + - 0.05 ^cC 15 4.95 ± 0.19 ^cC 5.66 + - 0.10 ^bA 5.23 ± 0.03 ^cdB 5.24 0.09 ^dB 5.37 + - 0.11 ^dB 20 4.61 ± 0.02 ^dC 5.24 ± 0.09 ^cA 5.16 + 0.03 ^DEAB 5.19 + 0.04 ^DEAB 5.13 ± 0.02 ^eAB 25 4.45 ± 0.09 ^dB 5.11 + 0.06 ^dA 5.10 + - 0.01 ^eA 5.12 + - 0.04 ^eA 5.12 + - 0.04 ^eA

^af The same superscripts within each column mean no significant difference ( p <0.05)

^AE The same superscript in each row means no significant difference ( p <0.05)

Each value means the mean ± standard deviation by 3 iterations

Example  6: Bulgogi sauce DPPH Radical Scatters  change

The results of measuring DPPH radical scavenging ability of roasted meat sauce are shown in FIG. In the control group, the extracts showed the highest elimination rate of 25.66%, 57.46% of the extracts of Zykvarnae japonica extract, 33.53% of the extracts, 39.44% of the extracts and 48.95% Among them, safflower extract added sauce showed the highest antioxidant activity.

Example  7: Fat spoil of roasted meat sauce Inhibition  change

TBARS (2-Thiobarbuturic acid reactive substance) is a secondary product of fatty oxidation (MA) during autoxidation of unsaturated fatty acids, which is highly reactive. MA (malonaldehyde) is the main material that reacts with TBA (2-thiobarbuturic acid) reagent and produces a substance with fluorescence at 531 nm. The phospholipid and glycolipids present in the cell membrane in the cell membrane and the lipids present in the blood vessels are combined with oxygen to form peroxides, and they produce alcohols, aldehydes, ketones and the like by the continuous reaction thereof, It is known to cause cancer by damaging and also to be associated with cell aging.

The results of measuring the inhibition effect of fatty acid spoilage of roasted meat sauce are shown in FIG. The control group showed inhibition rate of 19.27%, Artemisia capillaris T.) extracts showed the highest inhibitory effect against lipid peroxidation (35.39%).

Example  8: Sensory evaluation of roasted meat sauce

The sensory evaluation results of the roasted meat sauce are shown in Table 4. The sensory evaluation was done by using 5 point scale method. The taste of the product was 4.00 in safflower extract added sauce (p <0.05). The color of roasted meat sauce was not significantly different among all treatments. The flavor showed the highest preference of 3.69, and the overall preference was also the highest, 4.23, and 2.62, respectively. Based on the above results, roasted meat sauce added with black mugwort extract showed the highest preference.

Sensory evaluation of roasted meat sauce according to the type of extract Sensory test item Sample Control Mushroom Flesh And seconds motherwort flavor 3.69 ± 0.75 ^AB 4.00 ± 0.58 ^A 2.85 ± 0.55 ^CD 3.31 0.48 ^BC 2.38 ± 0.65 ^D color 3.46 ± 0.52 ^A 3.54 ± 0.52 ^A 2.77 ± 0.73 ^B 3.15 ± 0.38 ^AB 3.23 ± 0.44 ^A Flavor 3.15 ± 0.55 ^B 3.69 ± 0.48 ^A 3.00 0.41 ^B 3.15 ± 0.55 ^B 2.23 ± 0.44 ^C Comprehensive likelihood 3.62 ± 0.65 ^B 4.23 + 0.44 ^A 2.92 ± 0.76 ^CD 3.23 0.44 ^BC 2.62 ± 0.65 ^D

The same superscript in each row of ^AD means no significant difference ( p <0.05)

Each value means mean ± standard deviation (n = 20)

As a result of the above experiments, the sauce of Bulgogi sauce added with black mugwort extract showed higher antioxidative activity and lipid peroxidation than the other sauces, and it was evaluated as the best in sensory evaluation. In the practical use of roasted sauce sauce, . In addition, nutritional value and functionality could be improved by using the functional snail extract from sauces.

Claims (5)

delete delete delete (a) Distilled water was added to crushed black mulberry wort at a ratio of 0.8-1.2: 8-12 wt%, and the mixture was extracted 1 to 3 times at 55-65 ° C for 2-4 hours. The concentrated liquid was lyophilized and powdered, Producing;
(b) 30 to 45 parts by weight of soy sauce, 12 to 20 parts by weight of sugar, 0.3 to 0.45 parts by weight of pepper, 8 to 12 parts by weight of oyster sauce, 8 to 12 parts by weight of wister sauce, To 10 parts by weight of water and 15 to 20 parts by weight of water to prepare a sauce; And
(c) adding 0.8-1.2 parts by weight of the dried mugwort extract of step (a) to 100 parts by weight of the prepared sauce of step (b). . A roasted meat sauce prepared by the method of claim 4.

Images