KR101582821B1

KR101582821B1 - Method of preparing packed lunch menu saurce and packed lunch menu saurce prepared by the method

Info

Publication number: KR101582821B1
Application number: KR1020150093591A
Authority: KR
Inventors: 문경옥; 채경연
Original assignee: 주식회사 만나
Priority date: 2015-06-30
Filing date: 2015-06-30
Publication date: 2016-01-21

Abstract

A method of manufacturing a lunch menu source and a lunch menu source produced by the method are disclosed. A method of manufacturing a lunch menu sauce according to the present invention comprises the steps of placing oil in a cooking pan and adding garlic chops, onion chops, apple chops, jujube chops, carrot chops and ginger chops to the cooking pan, A third step of frying for 3 to 10 minutes, a third step in which red wine and white wine are added to the result of the second step and fried in a weak fire (100 to 300 ° C), and the third step is to add red pepper powder, sugar, A fourth step of boiling the mixture for 10 to 30 minutes with the addition of a mixture of green, blue, Worcester sauce, tomato paste, tomato ketchup, pickling salt, seasoning and cinnamon powder, and adding salt and pepper to the cooking pan, And a fifth step of grinding.

Description

[0001] The present invention relates to a method of preparing a lunch menu source and a menu source prepared by the method,

A method of manufacturing a lunch menu source and a lunch menu source produced by the method are disclosed. More particularly, a method of manufacturing a lunch menu source that is easy to manufacture and beneficial to health and a lunch menu source manufactured by the manufacturing method are disclosed.

Recently, due to the increase of customers who are interested in health, the necessity of development of various sources applicable to the health food lunch menu is increasing. In addition, there is an increasing demand for a variety of sources that can be easily and easily created to suit the modern lifestyle. In addition, there is an increasing need to develop a saucable source with a variety of flavors and nutritions, the need to develop customized sauces for various ingredients, and the development of side menus suitable for a variety of lunch menu items.

On the other hand, in recent years, attempts have been made to develop sauces with added liquids as follows:

(1) Effect of Ganoderma lucidum Extract on the Gastrointestinal Motility Promotion of Chinese Medicinal Herbs Derived from Orange Peel. 2014. Lee Hyun-tae, Journal of Life Science 24 (3): 260-265

Dandruff has been traditionally used for the treatment of gastrointestinal motility disorders in Korea and East Asia for a long time. The results of the study showed that ANP-E promotes gastrointestinal motility in a dose-dependent manner in both normal and gastrointestinal motility inhibition situations. Compared with cisapride, the gastrointestinal motility promoting effect of ANP-E was comparable to that of cisapride in normal mice. In contrast, cisapride was superior to cisapride in gastrointestinal motility inhibition Showed improvement of gastrointestinal motility function. This suggests that ANP-E is a new and potent candidate for improving human gastrointestinal motor function impairment and could be developed as an alternative to cisapride, which has not yet appeared on the market.

(2) Antioxidant Activity of Pork Meat from Bulgogi Spices and Quality Characteristics of Seasoned Pork Prepared with. 2009. Lee Shin Ho, Jung Eun Joo, Jung Tae Sung, Park Na Young. Korean J Food Technol 41 (1): 57 ~ 63

Antioxidant activity, and storage stability, especially digestion of pork, were investigated for the preservation of pork meat and for improving the functionality and functionality of pork meat. As a result, DPPH radical scavenging activity was 92.97%, 89.79% and 86.67%, respectively. The lightness, redness, and yellowness of the seasoned pork treated with sansa added sauce were significantly higher than those of the control group. As a result of applying Sansa and Inchae to the pork seasonings, the best treatment of Sansa alone was effective in improving the storage and preserving ability of seasoned pork, inhibiting the lubrication and improving the meat color.

(3) Physiological activity of herb extracts for pork sauce sauce material development. 2009. Lee, Shin Kyung, Park Hyo-jin, Baek Rak Min. Korean J Food Sci Technol 41 (1): 100 ~ 105

The physiological activities of Sansa, Chrysanthemum, Chrysanthemum, and Sasa were investigated in order to develop sauce of pork sauce to improve storage stability and functional enhancement of seasoned pork. The antimicrobial activity of antimicrobials showed the broadest antimicrobial spectrum. The antimicrobial activity of the extract decreased with increasing heat treatment temperature but remained after heat treatment. The total polyphenol content and DPPH radical scavenging activity were the highest in the paddy field and the nitrite scavenging ability of the extract was the highest. The inhibition of lipid peroxidation of the extracts was the highest in the earliest, followed by. The degree of inhibition of lipid peroxidation after heat treatment was slightly decreased in the paddy field except for sandy shore, but it showed high activity in the range of 50 ~ 99.8% even after heat treatment.

One embodiment of the present invention provides a method of manufacturing a menu menu that is easy to manufacture and healthy.

Another embodiment of the present invention provides a lunch menu source manufactured by the method of manufacturing the lunch menu source.

According to an aspect of the present invention,

A first step of applying oil to the cooking pan;

A second stage in which garlic chops, onion chops, apple chops, jujube chops, carrot chops and ginger chops are added to the above-described cooking pan and fried for 3 to 10 minutes at a temperature of 100 to 300 ° C;

Adding red wine and white wine to the resulting product of the second step and kneading it in a weak fire (100 to 300 ° C) while stirring;

A fourth step of adding chili powder, sugar, plum gum, Worcester sauce, tomato paste, tomato ketchup, pickling salt, seasoning and cinnamon powder to the above-mentioned cooking pan and boiling for 10 to 30 minutes; And

And a fifth step of putting salt and pepper into the cooking pan for crumb control and crushing with a mixer.

The second step may comprise 0.1 to 50 parts by weight of the garlic cloves, 1 to 25 parts by weight of the onion cloves, 1 to 200 parts by weight of the apple chops, 0.2 to 100 parts by weight of the jujube chops, 0.1 to 100 parts by weight of carrot chup and 0.1 to 10 parts by weight of the ginger chup may be added.

In the third step, 0.1 to 150 parts by weight of the red wine and 0.1 to 150 parts by weight of the white wine may be added to 100 parts by weight of the oil.

In the fourth step, 0.2 to 50 parts by weight of the red pepper powder, 0.4 to 100 parts by weight of the sugar, 0.5 to 150 parts by weight of the cucumber green, 0.5 to 500 parts by weight of the Worcester sauce, 5 to 1,000 parts by weight of the paste, 0.25 to 750 parts by weight of the tomato ketchup, 0.1 to 10 parts by weight of the pickling salt, 0.1 to 5 parts by weight of the seasoning and 0.1 to 5 parts by weight of the cinnamon powder.

In the fifth step, 0.1 to 10 parts by weight of the salt and 0.1 to 5 parts by weight of the pepper may be added to 100 parts by weight of the oil.

The method of manufacturing a lunch menu source may further include a drug substance in the fourth step.

The medicinal product may include horseshoe crab, coriander, cormorant, dermis, malt, or a combination thereof.

In the fourth step, 100 to 4,000 parts by weight of the drug substance may be added to 100 parts by weight of the oil.

The content of the pharmaceutical ingredient in the drug substance may be 1 to 10% by weight.

According to another aspect of the present invention,

And provides a lunch menu source manufactured by the above manufacturing method.

The lunch menu source according to one embodiment of the present invention has an advantage of being easy to manufacture and having a health benefit.

In addition, the above-mentioned menu menu source is well suited to a nutritionally balanced lunch menu that can maintain the health of employees and students, and can contribute to productivity and learning efficiency.

In addition, the above-mentioned menu menu source can be helpful for the growth of the lunch box and the sauce business because it is a nutritional source of food ingredients or menus customized.

In addition, the above-mentioned menu menu source can be used to develop a side menu suitable for a custom menu menu, which can help diversify the menu menu.

FIG. 1 is a diagram showing the lunch menu source prepared in Comparative Examples 1 to 7 and Examples 1 to 11. FIG.

Hereinafter, a method of manufacturing a lunch box menu source according to an embodiment of the present invention and a lunch menu source manufactured by the method will be described in detail.

A method of manufacturing a lunch menu source according to an embodiment of the present invention includes a first step of applying oil to a cooking pan, a step of putting garlic chops, onion chops, apple chops, jujube chops, carrot chops and ginger chops into the cooking pan, (100 to 300 ° C) for 3 to 10 minutes, adding red wine and white wine to the resultant of the second step and frying in a weak fire (100 to 300 ° C) in a third step, A fourth step of adding 10 to 30 minutes of chili powder, sugar, plum wine, Worcester sauce, tomato paste, tomato ketchup, pickling salt, seasoning and cinnamon powder to the cooked pan; And a fifth step of putting black pepper and pulverizing it with a mixer.

The cooking pan may be, for example, a heated pan.

The garlic chops, the onion chops, the apple chops, the jujube chops, the carrot chops and the ginger chops are respectively chopped garlic, chopped onion, chopped apples, chopped dates, chopped carrots and chopped ginger.

The seasoning may include a herb, spice, sauce or a combination thereof.

In the fourth step, the boiling temperature is not particularly limited, but it may be 150 to 2,000 占 폚.

The medicinal product may include horseshoe crab, coriander, cormorant, dermis, malt, or a combination thereof. In the present specification, the term " drug substance " means a liquid obtained by adding a medicament to water and then filtering it.

The medicines are prepared by putting the ground medicaments (for example, 2 to 10 g) into the pack again, immersing the pack again in a predetermined amount (for example, 2 L) of cold water, Boiling for a predetermined time (for example, 20 minutes) in an intermediate fire, and then filtrating.

Another embodiment of the present invention provides a lunch menu source manufactured by the above-described method of manufacturing a lunch menu source.

The lunch menu source may be added to a meat menu, vegetable menu or lunch box side dish.

The meat menu may be, for example, a donut.

The vegetable menu may be, for example, a vegetable salad.

The above-mentioned lunch box side dish includes, for example, garlic clove, anchovy nuts stir fry, eggplant herb, pumpkin vegetable herb, potato stew, cucumber mustard, potato garlic stew, stewed oden stew, paradise stew, oden stew, It can be fried meat, stir fried chicken, simmered tofu, soup, quail eggs, squid grilled meat, pajeon, chili pepper anchovy,

Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited to these embodiments.

Example

COMPARATIVE EXAMPLES 1 TO 7 AND EXAMPLES 1 SIMILAR 11: Manufacture of Donuts and Meat Sources

Comparative Example 1: Preparation of Source 1

(Furtherance)

usage material 1 Ts ^{* 1} Olive oil 2 Ts Pineapple chops 1 Ts Carrot chops 1/2 Ts Korean Dried Red Chili seeded and chopped 1/2 cup ^{* 2} Chicken broth 1/4 cup Apple vinegar (Internet purchase) 1/4 cup Tomato ketchup (commercially available) 1 Ts Sugar Slightly ^{* 3} Salt slightly Pepper powder

* 1: 1 Ts = 15 g (same applies hereinafter)

* 2: 1 cup = 200 g (same applies below)

* 3: Slightly 0.1 to 5 parts by weight based on 100 g of olive oil (hereinafter the same)

(recipe)

Fry the olive oil in the pan, add pineapple chops, carrot chops and chili and roast in a gas stove, add apple vinegar, tomato ketchup, sugar and chicken broth, boil until the pineapple and carrots soften, And finely ground into a mixer to complete the sauce 1. A photograph of the source 1 is shown in Fig.

Comparative Example 2: Preparation of Source 2

(Furtherance)

usage material 1 Ts Olive oil 2 Ts Mango chops 1 Ts Carrot chops 1/2 Ts Korean Dried Red Chili seeded and chopped 1/2 cup Chicken broth 1/4 cup Apple vinegar (Internet purchase) 1/4 cup Tomato ketchup (commercially available) 1 Ts Sugar slightly Salt slightly Pepper powder

(recipe)

Put the olive oil in the pan and add the mango chops, carrot chops and chili and roast in the gas stove. Add apple vinegar, tomato ketchup, sugar and chicken broth, boil until the mango and carrots soften, and go to salt and pepper. And finely ground into a mixer to complete the sauce 2. A photograph of the source 2 is shown in Fig.

Comparative Example 3: Preparation of Source 3

(Furtherance)

usage material 2 Ts Olive oil 2 Ts Unsalted Butter One Onion Chops (1 small onion) 1 ts ^{* 1} Korean Chili Powder 2 Ts Chicken broth 1/2 cup BBQ SAUCE (commercially available) 1 1/2 cup Tomato ketchup (commercially available) 1 Ts Worcester Sauce 2 Ts Sugar slightly Salt slightly Pepper powder

* 1: 1 ts = 5 g (same applies hereinafter)

(recipe)

First, put the olive oil and butter on the pan, add the onion chops, roast it until the onion is removed for about 5-7 minutes in the gas stove, add the chili powder, sugar, wister sauce, tomato ketchup, BBQ sauce and water It boiled for 15-20 minutes. Then, the sauce 3 was completed by finely grinding the mixture in a mixer with salt and pepper. A photograph of the source 3 is shown in Fig.

Comparative Example 4: Preparation of Source 4

(Furtherance)

usage material 1 Ts Tomato ketchup (commercially available) 1 1/2 ts Oyster Sauce 2 1/2 ts Worcester Sauce 1 1/2 ts Sugar slightly Salt slightly Pepper powder

(recipe)

All ingredients were mixed, boiled with salt and pepper and boiled, and then sauce 4 was cooled. A photograph of the source 4 is shown in Fig.

Comparative Example 5: Preparation of Source 5

(Furtherance)

usage material 1/2 cup Tomato ketchup (commercially available) 2 1/2 Ts Soy Sauce 2 1/2 Ts Worcester Sauce 1 1/2 Ts Sugar 1 1/2 ts Garlic Powder 1 1/2 ts Ginger Powder slightly Salt slightly Pepper powder

(recipe)

All the ingredients were mixed, and the sauce 5 was made with salt and pepper. A photograph of the source 5 is shown in Fig.

Comparative Example 6: Preparation of Source 6

(Furtherance)

usage material 2 Ts Olive oil Three Garlic Chops (3 pieces of garlic) One Onion Chops (1 small onion) 1 Ts Korean Chili Powder 1/2 cup Apple vinegar 1 1/2 cup Tomato ketchup (commercially available) 1/4 cup Worcester Sauce 1/3 cup Sugar slightly Salt slightly Pepper powder

(recipe)

First, wrap the olive oil in the pan and add the onion chops and garlic chops. Roast the onion and garlic for 5 to 7 minutes on the weak light of the gas range. Then add the chili powder, sugar, worcester sauce, tomato ketchup and apple vinegar It boiled for 15-20 minutes. Then, the sauce 6 was finished by finishing with a salt and pepper and finely grinding into a mixer. A photograph of the source 6 is shown in Fig.

Comparative Example 7: Preparation of Source 7

(Furtherance)

usage material 2 Ts Olive oil Three Garlic Chops (3 pieces of garlic) One Onion Chops (1 small onion) 1 Ts Korean Chili Powder 1/2 cup Apple vinegar 1 1/2 cup Tomato paste 1/4 cup Worcester Sauce 1/3 cup Sugar slightly Salt slightly Pepper powder

(recipe)

First, put the oil in the pan and add the onion chops and garlic chops. Roast the onions and garlic until the onion and garlic are removed for 5-7 minutes. Then add the chili powder, sugar, Worcester sauce, tomato paste and apple vinegar. Boiled for a minute. Then, the sauce 7 was completed by adding salt and pepper and finely grinding into the mixer. A photograph of the source 7 is shown in Fig.

Example 1: Preparation of Source 8

(Furtherance)

usage material 2 Ts Olive oil 5g Garlic chops 50g Onion chops 40g Apple chops 15g Jujube 10g Carrot chops slightly Ginger chops 1/8 cup Red wine 1/8 cup White wine 1/2 Ts Chili powder 1 Ts Brown sugar 1.5 Ts Plum blue 1/6 cup Worcester Sauce 1 cup Tomato paste 1/2 cup Tomato ketchup slightly Pickling salt slightly Seasoning slightly Salt slightly Pepper powder slightly Cinnamon powder

(recipe)

First, put olive oil in the pan and add garlic chops, onion chops, apple chops, jujube chops, carrot chops and ginger chops, and lightly fry for 5 minutes until garlic, onion, apple, jujube, . Thereafter, the pan was filled with red wine and white wine, and fried together. Then, the pan was boiled for 15 minutes with pepper powder, brown sugar, plum wine, wister sauce, tomato paste, tomato ketchup, pickling salt, seasoning and cinnamon powder. Finally, the sauce 8 was completed with the salt and pepper powder and finely ground in a mixer. A photograph of the source 8 is shown in Fig.

Examples 2 to 11: Preparation of Sources 9 to 18

(Furtherance)

usage material 2 Ts Olive oil 5g Garlic chops 50g Onion chops 40g Apple chops 15g Jujube 10g Carrot chops slightly Ginger chops 1/8 cup Red wine 1/8 cup White wine 1/2 Ts Chili powder 1 Ts Brown sugar 1.5 Ts Plum blue 1/6 cup Worcester Sauce 1 cup Tomato paste 1/2 cup Tomato ketchup slightly Pickling salt slightly Seasoning slightly Salt slightly Pepper powder slightly Cinnamon powder 2 cup Drug wealth

The composition of the medicinal materials listed in Table 9 is shown in Table 10 below.

Drug wealth Example 2 3 4 5 6 7 8 9 10 11 Sansa 2 cup - - - - 1 cup 1 cup 1 cup 1 cup 2/5 cup Boiling - 2 cup - - - 1 cup - - - 2/5 cup Construction person - - 2 cup - - - 1 cup - - 2/5 cup dermis - - - 2 cup - - - 1 cup - 2/5 cup malt - - - - 2 cup - - - 1 cup 2/5 cup

In Table 10, each of the medicines was prepared by putting the pulverized medicinal materials back into a pack, then immersing the pack again in cold water, boiling for 20 minutes in an intermediate fire in a non-domestic furnace, and then hanging. The contents of cold water and medicinal ingredients used in the preparation of each medicinal material are shown in Table 11 below.

material Types of medicinal water Sansa Boiling Construction person dermis White horse Cold water (L) 2 2 2 2 2 Content of medicinal ingredients
(g) 10 2 3 5 10

(recipe)

First, put olive oil in the pan and add garlic chops, onion chops, apple chops, jujube chops, carrot chops and ginger chops, and lightly fry for 5 minutes until garlic, onion, apple, jujube, . Thereafter, the pan was filled with red wine and white wine, and fried together. The pan was then boiled for 15 minutes with pepper powder, brown sugar, plum gum, worcester sauce, tomato paste, tomato ketchup, pickling salt, seasoning, cinnamon powder and medicines. Finally, the sauce was made with salt and pepper powder and finely ground in a mixer to complete sauces 9-18.

Evaluation example

Evaluation example 1: Sensory evaluation of sauce

The sensory evaluation was performed on the sauces prepared in Comparative Examples 1 to 7 and Examples 1 to 11. Specifically, a sensory test was conducted on 30 trained evaluators, and the taste, color, texture, and overall preference were evaluated by the 5-point method. The scores were averaged by items and shown in Table 12 below. Here, the higher the score of each item, the higher the preference of the item.

Source number flavor color Texture Overall
preference Comparative Example 1 Source 1 4 3 4 3 Comparative Example 2 Source 2 4 3 4 3 Comparative Example 3 Source 3 3 4 4 3 Comparative Example 4 Source 4 2 2 2 2 Comparative Example 5 Source 5 One 2 2 One Comparative Example 6 Source 6 4 4 4 4 Comparative Example 7 Source 7 4 4 4 4 Example 1 Source 8 5 4 4 5 Example 2 Source 9 5 4 4 5 Example 3 Source 10 5 4 4 5 Example 4 Source 11 5 4 4 5 Example 5 Source 12 5 4 4 5 Example 6 Source 13 5 4 4 5 Example 7 Source 14 5 4 4 5 Example 8 Source 15 5 4 4 5 Example 9 Source 16 5 4 4 5 Example 10 Source 17 5 4 4 5 Example 11 Source 18 5 4 4 5

Referring to Table 12, the sauces 8 to 11 prepared in Examples 1 to 11 are higher in taste and overall preference than the sauces 1 to 7 prepared in Comparative Examples 1 to 7, and have similar color and texture Respectively.

Evaluation Example 2: Evaluation of properties of a test source to which a drug substance is added

&Lt; Preparation of Test Sources >

A test source having the composition shown in Table 13 below was prepared.

material Content (g) Olive oil 24 Garlic chops 5 Onion chops 50 Apple chops 40 Jujube 15 Carrot chops 10 Ginger chops One Red wine 25 White wine 25 Chili powder 3 Brown sugar 12 Plum blue 25 Worcester sauce 80 Tomato paste 180 Tomato ketchup 130 Pickling salt 0.5 Seasoning 0.5 Salt 0.8 Pepper powder 0.1 Cinnamon powder 0.1 Drug wealth 600

The test sources listed in Table 13 above were classified into 11 types according to kinds of medicinal materials as shown in Table 14 below. Each of the drugs listed in Table 14 is the same as the drug of the same name listed in Table 11 above.

Types of liquid materials Number of test sources SK SA SB SC SD SE SF SG SH SI SJ Water (g) 600 - - - - - - - - - Sansa
(g) - 600 - - - - 300 300 300 300 120 Boiling
(g) - - 600 - - - 300 - - - 120 Construction person
(g) - - - 600 - - - 300 - - 120 dermis
(g) - - - - 600 - - - 300 - 120 malt
(g) - - - - - 600 - - - 300 120

The pH of each test source was determined by taking 10 ml of the sample and dissolving it in 90 ml of water. Using 10 ml of the diluted sample, the pH was repeatedly measured three times with a pH meter (Model PB-10, Sartorias, Germany) and the average value was recorded as pH. The results of the pH measurement are shown in Table 17 below.

&Lt; Determination of titratable acidity &

The titratable acidity of the sample was determined by taking 10 ml of the sample and dissolving it in 90 ml of water. 10 ml of this solution was neutralized with 0.1N NaOH solution until the pH reached 8.3, titrated with 0.1 N NaOH from acetic acid, and the average value was recorded in titration. The titratable acidity was calculated by the following equation (1). The titratable acidity measurement results are shown in Table 17 below.

[Mathematical Expression]

Titratable acidity (%, w / v) = M x V x F / S x 100 x dilution factor

In the above equation (1)

M is the amount (coefficient) of acetic acid having the highest content in 1 ml of sodium hydroxide solution, 0.0060,

V is 0.1N NaOH consumption,

F is a factor of 0.1N NaOH,

S is the sample volume (ml).

&Lt; Determination of soluble solids content (Brix)

Samples were diluted 10-fold with distilled water and 1 ml of the diluted sample was placed in a micro-tube and centrifuged in a centrifuge (centrifuge 5415 C, Beckman instruments inc., Germany) for 10 minutes at 10,000 rpm (× g-force) Was used for the determination of the solid content. The average value of each sugar content was measured three times using a digital refractometer (Model PR-101, Brix 0-45%, Nippon-Optical Works Co., Japan) ). The results of the measurement of the soluble solid content are shown in Table 17 below.

Samples were diluted 10-fold with distilled water and 1 ml of a 10-fold diluted sample was placed in a micro-tube and centrifuged in a centrifuge (centrifuge 5415 C, Beckman instruments inc., Germany) for 10 minutes at 10,000 rpm , And the resultant was used for salinity measurement. The salinity was measured three times repeatedly using a salinity meter Digital Salt-Meter (Model ES-421, ATAGO Co, Japan) and the average value was obtained and expressed as%. The salinity measurement results are shown in Table 17 below.

1 ml of the sample diluted 10-fold with distilled water was added to the micro-tube and centrifuged at 10,000 rpm (× g-force) for 10 minutes in a centrifuge (centrifuge 5415 C, Beckman instruments inc., Germany) Were used for analysis. A portion of the supernatant of the sample was sampled, diluted with the third distilled water according to each sample, and then filtered using a 0.2 μm membrane filter (Whatman, U.S.A.), and the solution was analyzed using HPLC (Waters, U.S.A.). The same sample was measured twice and the average value was used. A standard reagent product (Sigma, USA) was used to prepare the standard solution. The sugar concentration of the samples was determined from the HPLC area values of the respective components using a calibration curve of the standard solution. The analysis conditions were as shown in Table 15 below. The results of analysis of sugar and alcohol content are shown in Table 17 below.

Parameters Condition Column Aminex HPX-87c
(300 mm? 7.8 mm, BIO-RAD) Detector Waters W410 Flow rate 0.6 mL / min Mobile phase 0.01M potassium sulfate in water Oven temp 85 ℃ Injection Vol 20 uL

1 ml of sample diluted 10 times with distilled water was added to the micro-tube and centrifuged at 10,000 rpm (× g-force) for 10 minutes in a centrifuge (centrifuge 5415 C, Beckman instruments inc., Germany) Respectively. A portion of the supernatant of the sample was sampled, diluted 10 times with the third distilled water, filtered through a 0.2 μm membrane filter (Whatman, U.S.A.), and the solution was analyzed using HPLC (Waters, U.S.A.). The same sample was measured twice and the average value was used. A standard reagent product (Sigma, USA) was used to prepare the standard solution. The calibration curve of the standard solution was used to measure the organic acid concentration of each sample from the HPLC area values of the respective components. The analysis conditions were as shown in Table 16 below. The organic acid content analysis results are shown in Table 17 below.

Parameters Condition Column Luna 5μ C ₁₈
(250mm? 4.2mm, phenomenex) Detector Waters 2487 Flow rate 0.5 mL / min Mobile phase 50mM KH ₂ PO ₄ in water
(phosphoric acid pH 2.8) Oven temp 40 ℃ Injection Vol 10 uL

&Lt; Measurement of moisture content &

2 g of the sample was placed in a weighing dish and dried in a drying oven (KIENCE SCIENCE, DI-0560, Korea) by 105 ° C atmospheric pressure drying method. The moisture content of the sample was directly converted into moisture content (%). The moisture content was calculated by the following equation (2). The results of moisture content measurement are shown in Table 17 below.

&Quot; (2) "

Water content (%) = (W ₁ -W ₂ ) / (W ₁ -W ₀ ) × 100

In Equation (2)

W ₀ is the weight (g) of the weighing dish,

W ₁ is the weight (g) of (sample + weighing dish)

W ₂ is weight (g) after drying W ₁ .

The crude protein was measured by semi micro Kjedahl method. 2 g of the sample was taken and dried at 100 ° C. for 3 to 4 hours. Then, decomposition of H ₂ SO ₄ and decomposition catalyst was carried out for about 1 hour and 30 minutes, and decomposed for about 30 minutes until the color of the sample became transparent. After the digestion, distilled water was added to dilute to 250 mL, 32% NaOH was added, and the mixture was heated in a distillation tube. After heating, 150 mL of 4% boric acid was added and titrated with 0.1NH ₂ SO ₄ . The content of protein was calculated by the total nitrogen content calculation method, and was specifically calculated by the following equation (3). The results of protein content measurement are shown in Table 17 below.

&Quot; (3) "

Content of protein (%) = 14 x [(V ₁ -V _o ) x F x N] / S x 100

In Equation (3)

V ₀ is the 0.1NH ₂ SO ₄ consumption (mL) of the blank sample,

V ₁ is the 0.1NH ₂ SO ₄ consumption (mL) of this sample,

F is the factor value of 0.1NH ₂ SO ₄ ,

N is the nitrogen factor,

S is the sample amount.

&Lt;

The contents of crude ash were measured by dry painting method. The weight of the crucible was measured, and about 2 g of the sample was measured. The sample was pre-carbonized for about 30 minutes in a painting furnace preheated to 300 ° C., then carbonized for 6 hours at 550 ° C. and cooled to 100 ° C. in a painting furnace After cooling for 30 minutes in a desiccator, the weight of the sample was measured. The content of the whey was calculated by the following equation (4). In addition, the results of the measurement of the content of the crude ash are shown in Table 17 below.

&Quot; (4) "

(%) = (W ₁ -W ₀ ) / S × 100

In Equation (4)

W ₁ is the total weight (g) of the sample,

W ₀ is the water content (g)

S is the weight (g) of the sample.

To measure the free radical scavenging activity of 2,2-diphenyl-1-picrylhydrazyl (DPPH) in a sample, 5 g of a sample was taken 10 times with 95% ethanol, hydrated for 20 minutes and mixed. The mixed samples were centrifuged at 10,000 rpm for 10 minutes and filtered (Whatman No. 4). 0.4 mL of the filtrate was placed in a test tube, 0.8 mL of 1.5 × 10 ^-4 M DPPH solution was added, and the solution was allowed to stand for 2 hours in a dark place. The absorbance was measured at 517 nm using a spectrophotometer (Shimadza, UV mini 1240, Japan). The free radical scavenging ability by the DPPH method was calculated by the following equation (5). The measurement results of the free radical scavenging ability by the DPPH method are shown in Table 17 below.

&Quot; (5) "

Free radical scavenging ability by DPPH method = (1-A / B) x 100

In Equation (5)

A is the absorbance of the experimental group,

B is the absorbance of the control.

&Lt; Color measurement &

(Lightness), a (Redness), and b (Yellowness) were repeatedly measured three times using a Spectro colorimeter (Minolta CR-170, Japan) The calibration value of the standard white plate (Calibration palateCR-A43) was 94.50, the redness value was 0.3032, and the yellowness value was 0.3193. The measured values were expressed as Hunter lightness (L), redness (a), and yellowness (b). The results of chromaticity measurement are shown in Table 17 below.

Samples were transferred to a Brookfield-Viscometer (Model DV-T Prime, New York, USA) 64, the viscosity was measured three times at 100 rpm at intervals of 60 seconds, and the average value was recorded as the viscosity. The viscosity measurement results are shown in Table 17 below.

Properties Number of test sources SK SA SB SC SD SE SF SG SH SI SJ pH 4.08 4.07 4.10 4.09 4.11 4.11 4.10 4.08 4.06 4.08 4.08 proper
Acidity
(TA,%) 0.72 0.75 0.75 0.72 0.78 0.69 0.60 0.69 0.72 0.81 0.78 Soluble solids (Brix °) 16.5 18.5 19.0 17.5 19.0 17.0 15.5 15.0 16.5 17.0 19.0 Salinity (%) 1.70 1.80 1.85 1.75 1.70 1.60 1.60 1.60 1.70 1.70 1.75 Glass sugar
(wt ppm) Sucrose 19900 22337 22204 18953 19679 19504 17169 18826 19006 20168 21306 Mannitol 762 1080 812 788 780 733 715 737 820 844 864 Glucose 50119 58050 58138 48523 47826 47929 43533 44809 48884 50101 56249 Fructose 51794 60036 59673 47544 49825 49281 44511 46541 50476 51495 58075 Ethanol (wtppm) 0 4118 4046 3985 3918 3833 3352 3215 0 3527 0 Organic acid
(wt ppm) L-malic acid 1943 2284 2192 1878 1957 1885 1527 1710 1826 1954 1761 Ascorbic acid 2124 2461 2451 2516 2482 2314 1978 1995 2150 2240 2129 Lactic acid 1664 1900 1955 1216 1440 1459 1391 1333 1531 1551 1810 Acetic acid 3936 1536 4589 4436 4381 4203 3732 3816 4050 4114 3780 Citric acid 1580 1888 1889 1686 1745 1653 1459 1496 1586 1643 1587 Moisture (wt%) 79.82 82.67 81.82 81.10 85.35 81.02 82.42 82.40 82.48 80.97 78.60 Crude protein (wt%) 1.12 1.23 1.24 1.07 1.17 1.06 1.00 1.03 1.27 1.18 1.29 Views min (wt%) 1.82 1.78 1.88 1.73 1.83 1.52 4.39 1.56 1.66 1.75 2.20 Chromaticity L 29.79 29.67 29.03 29.33 28.10 28.33 29.76 28.57 28.90 29.08 28.99 a 3.33 3.67 4.01 3.68 3.94 3.35 3.47 3.48 3.45 3.60 3.29 b 3.59 3.57 4.01 3.68 3.94 3.35 3.47 3.48 3.45 3.60 3.29 Viscosity 491.9 459.9 575.9 489.9 519.9 383.9 449.9 475.9 569.9 503.9 867.8 Free radical scavenging ability 82.92 87.04 85.50 75.48 78.01 77.00 81.75 80.94 83.80 86.77 88.08

Referring to Table 17 above, there was no significant difference in the physical properties between the drug addition sources. Thus, it is considered that there is no difference between the sensory characteristics and the mechanical characteristics because the kinds of the sub-materials to be added to the source are large and the sub-materials themselves are also many kinds. In addition, the functionalities of herbal medicines have been reported to a great extent. When the medicinal herbs were added to the sauces without concern, there was no difference in the sensory evaluation when compared with the case without such medicinal herbs. Therefore, it is considered that the drug additive source is highly likely to be used as a source for matching with meat.

Although the present invention has been described with reference to the drawings and embodiments, it is to be understood that various changes and modifications may be suggested to those skilled in the art. Accordingly, the true scope of the present invention should be determined by the technical idea of the appended claims.

Claims

A first step of applying oil to the cooking pan;
A second stage in which garlic chops, onion chops, apple chops, jujube chops, carrot chops and ginger chops are added to the above-described cooking pan and fried for 3 to 10 minutes at a temperature of 100 to 300 ° C;
Adding red wine and white wine to the resulting product of the second step and kneading it in a weak fire (100 to 300 ° C) while stirring;
A fourth step of adding chili powder, sugar, plum gum, Worcester sauce, tomato paste, tomato ketchup, pickling salt, seasoning and cinnamon powder to the above-mentioned cooking pan and boiling for 10 to 30 minutes; And
And a fifth step of putting salt and pepper into the cooking pan for crumb control and crushing with a mixer,
The second step may comprise 0.1 to 50 parts by weight of the garlic cloves, 1 to 25 parts by weight of the onion cloves, 1 to 200 parts by weight of the apple chops, 0.2 to 100 parts by weight of the jujube chops, 0.1 to 100 parts by weight of carrot chup and 0.1 to 10 parts by weight of the ginger chup,
In the third step, 0.1 to 150 parts by weight of the red wine and 0.1 to 150 parts by weight of the white wine are added to 100 parts by weight of the oil,
In the fourth step, 0.2 to 50 parts by weight of the red pepper powder, 0.4 to 100 parts by weight of the sugar, 0.5 to 150 parts by weight of the cucumber green, 0.5 to 500 parts by weight of the Worcester sauce, 0.2 to 750 parts by weight of the tomato ketchup, 0.1 to 10 parts by weight of the pickling salt, 0.1 to 5 parts by weight of the seasoning and 0.1 to 5 parts by weight of the cinnamon powder,
In the fifth step, 0.1 to 10 parts by weight of the salt and 0.1 to 5 parts by weight of the pepper are added to 100 parts by weight of the oil,
In the fourth step, the drug substance is contained in the range of 100 to 4,000 parts by weight with respect to 100 parts by weight of the oil, and the drug substance is obtained by crushing each of crushed stone, crushed stone, construction crud, dermis and malt, Followed by boiling for 20 minutes and filtering. The content of the medicinal component in the medicinal product is 1 to 10% by weight,
The prepared lunch menu sauce includes free sugar composed of a combination of sucrose, mannitol, glucose and fructose,
L-malic acid, ascorbic acid, lactic acid, acetic acid, and citric acid.

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