KR101629441B1 - Ginseng seed oil containing dressing - Google Patents
Ginseng seed oil containing dressing Download PDFInfo
- Publication number
- KR101629441B1 KR101629441B1 KR1020140004361A KR20140004361A KR101629441B1 KR 101629441 B1 KR101629441 B1 KR 101629441B1 KR 1020140004361 A KR1020140004361 A KR 1020140004361A KR 20140004361 A KR20140004361 A KR 20140004361A KR 101629441 B1 KR101629441 B1 KR 101629441B1
- Authority
- KR
- South Korea
- Prior art keywords
- dressing
- ginseng
- seed oil
- ginseng seed
- balsamic
- Prior art date
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
-
- 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
Abstract
본 발명은 인삼종자 오일을 함유하는 것을 특징으로 하는 새로운 유형의 드레싱에 관한 것이다. 본 발명에서는 기능성과 기호도를 모두 충족하는 새로운 유형의 드레싱을 제공한다.The present invention relates to a new type of dressing characterized by containing ginseng seed oil. The present invention provides a new type of dressing that meets both functionality and preference.
Description
본 발명은 인삼종자 오일을 함유하는 것을 특징으로 하는 새로운 유형의 드레싱에 관한 것이다.The present invention relates to a new type of dressing characterized by containing ginseng seed oil.
식품의 관능적 특성을 좋게 하고 음식의 향미를 더해주기 위해서 각광받고 있는 것이 소스이다. 소스는 그 제법에 따라 색, 향, 맛 등이 달라지며, 그 중에서도 샐러드에 곁들이는 소스를 유럽에서는 소스, 미국에서는 드레싱이라고 한다. 드레싱은 식품을 제조ㆍ가공ㆍ조리함에 있어 식품의 풍미를 돋우기 위한 목적으로 사용되는 것으로, 식용유, 식초 등을 주원료로 하여 식염, 당류, 향신료, 알류 또는 식품첨가물을 가하고 유화시키거나 분리액상으로 제조한 것 또는 이에 채소류, 과일류 등을 가한 것으로 마요네즈, 유화형 드레싱, 분리액상 드레싱, 샐러드 드레싱, 프렌치 드레싱을 말한다고 식품공전에 명시되어 있다. It is the source that is getting popular in order to improve the sensual characteristic of food and to add flavor of food. The sauce varies in color, flavor, and taste according to the recipe. Among them, the sauces with salad are called sauces in Europe and dressings in the US. Dressing is used for the purpose of enhancing the flavor of food in manufacturing, processing and cooking food. It is made by adding salt, saccharide, spice, algae or food additives with cooking oil or vinegar as its main raw material, Or vegetable, fruit, etc., is added to mayonnaise, emulsion type dressing, separate liquid dressing, salad dressing, French dressing.
최근 건강식ㆍ채식에 대한 관심이 높아지면서 샐러드가 주요리 자체로 많이 이용되고 있고, 이에 따라 샐러드의 맛을 더해 주는 드레싱의 이용률도 더불어 증가하고 있다. 드레싱을 샐러드에 곁들이면 채소의 풍미와 향미 증진 및 체액을 알칼리성으로 유지하고, 특히 생채소의 이용과 섭취를 증가시켜 최근 문제가 되고 있는 비만과 성인병 예방에 중요한 역할을 할 수 있다. 드레싱에 관한 연구는 과일 드레싱, 고추 드레싱, 닭발 추출 젤라틴을 이용한 드레싱, 마늘 드레싱, 복분자 드레싱, 삼백초 추출물 첨가 요구르트 드레싱, 송이버섯과 키토산을 첨가한 사과 드레싱, 키위 드레싱 등으로 생리 활성이 높은 천연식품을 활용한 제품이 대부분이다.Recently, as interest in healthy foods and vegetables has increased, salads have been widely used as a main ingredient, and the usage rate of dressing for adding salad flavor is also increasing. The addition of dressing to salads can enhance the flavor and flavor of vegetables and keep their body fluids alkaline, and can play an important role in the prevention of obesity and geriatric diseases, which is a recent problem, especially by increasing the consumption and consumption of fresh vegetables. Studies on dressing include natural dressings such as fruit dressing, pepper dressing, dressing using chicken extract gelatin, garlic dressing, bokbun dressing, yogurt dressing with Saururus chinensis extract, apple dressing with pine mushroom and chitosan, and kiwi dressing Most of the products are made using.
현재 시중에 판매되고 있는 드레싱 제품은 주로 제품에 첨가된 재료를 인용하여 제품명이 결정되었고, 발사믹 드레싱, 프렌치 드레싱, 시저 드레싱, 오리엔탈 드레싱 등이 주를 이루고 있다. 드레싱 제품에 대부분을 차지하는 재료는 오일, 발사믹 식초, 마요네즈 등으로 맛과 건강을 중요시 생각하는 현대인의 요구에 따라 올리브 오일, 참기름, 마늘, 허브 등 여러 가지 부재료를 혼합하여 드레싱이 제조되고 있다.The name of the dressing products sold on the market is mainly determined by quoting the ingredients added to the products, and the main items are balsamic dressing, French dressing, Caesar dressing, and Oriental dressing. Dressing products are made by mixing various ingredients such as olive oil, sesame oil, garlic, and herbs according to the needs of modern people who consider taste and health as oils, balsamic vinegar, and mayonnaise.
한편, 두릅나무과(Araliaceae)의 인삼(Panax ginseng)은 동양의 전통 약초로 잘 알려져 있고, 동아시아에서는 여러 질병을 치료하는 용도로 오랫동안 사용되어 왔다. 인삼은 이의 중추 신경계, 심혈관계, 면역조절 기능, 당뇨, 염증, 노화, 항산화, 저혈압, 항종양, 인지, 진정, 진통 및 암 등을 아우르는 다양한 약리 및 치료 효과로 인해 많은 관심을 받고 있으며, 항암, 항부정맥 효과를 갖는 많은 담마란 유형(dammarane-type)의 트리테르펜 올리고글리코시드가 발견되고 보고된바 있다.On the other hand, the ginseng of Araliaceae ( Panax ginseng is well known as a traditional oriental herb, and has long been used in many Asian countries for the treatment of many diseases. Ginseng has attracted much attention due to its various pharmacological and therapeutic effects including its central nervous system, cardiovascular system, immune control function, diabetes, inflammation, aging, antioxidation, hypotension, antitumor, cognition, sedation, pain and cancer, , And many dammarane-type triterpene oligoglycosides having an antiarrhythmic effect have been discovered and reported.
인삼종자는 약 15~26 %의 오일을 함유하고 있으며(Beveridge 등 2002; Matsumoto 등 1986), 주요 지방산 성분으로 단일 불포화지방산인 올레산(C18:1)의 함량이 높아 올리브 오일과 비슷한 지방산 조성을 갖는 것으로 나타났다. 또한 인삼종자 오일에 혈중 콜레스테롤을 감소시키는 효능이 있는 스쿠알렌, 옥시도스쿠알렌, 캄페스테롤, 스티그마스테롤, 시토스테롤 등과 같은 다양한 피토스테롤이 존재하는 것으로 밝혀져 기능성 원료로서의 인삼종자 오일의 이용가능성이 대두되고 있다. 그밖에 현재까지 이루어진 인삼종자에 관한 연구로는 인삼종자와 인삼근의 진세노사이드 조성에 관한 연구(Hu 등 2008), 인삼종자와 과육의 사포닌 조성에 관한 연구, 산지별 인삼종자 오일의 조성과 산화안정성 비교 연구, 고압살균처리에 따른 인삼종자의 항산화 효과 등 주로 인삼종자의 진세노사이드 조성과 인삼종자 오일의 조성에 관한 연구가 보고되고 있다. 또한, 한국 공개특허공보 제2008-0073000호에는 인삼을 슬라이스하고 발효하여 오일을 분리하고, 분쇄하고 반죽하여 발효 인삼을 제조하는 방법이 개시되어 있다.Ginseng seeds contain about 15 to 26% of oil (Beveridge et al., 2002; Matsumoto et al., 1986). The content of oleic acid (C18: 1), a monounsaturated fatty acid, appear. In addition, it has been found that various phytosterols such as squalene, oxydosqualene, campesterol, stigmasterol, sitosterol and the like, which have an effect of reducing blood cholesterol, are present in ginseng seed oil, and the possibility of using ginseng seed oil as a functional raw material is emerging. Studies on the ginseng seeds of the ginseng seeds and flesh of the ginseng seeds and ginseng roots (Hu et al. 2008), studies on the saponin composition of the ginseng seeds and pulp, Studies on the comparison of ginsenoside composition and composition of ginseng seed oil have been reported mainly on the comparison of stability and antioxidative effect of ginseng seeds under high pressure sterilization treatment. Korean Patent Laid-Open Publication No. 2008-0073000 discloses a method for producing fermented ginseng by slicing and fermenting ginseng to separate oil, pulverize and knead the oil.
한편, 최근 생활 수준이 향상되고 건강에 대한 관심이 증대됨에 따라 식품소비 문화에도 변화가 일어나 건강지향적인 식생활을 추구하는 추세이다. 이에 부응하여 생리활성이 있는 기능성 소재를 첨가한 제품을 개발하는 연구가 많이 이루어지고 있다.On the other hand, as the level of living has recently improved and interest in health has increased, there has been a change in the food consumption culture, which is a tendency to seek a health-oriented diet. In response to this, many studies have been conducted to develop products containing a physiologically active functional material.
본 발명에서는 다양한 효과를 가진 기능성 소재로 활용될 수 있는 인삼종자 오일을 이용한 새로운 유형의 드레싱을 제조하고자 하였다.In the present invention, a new type of dressing using ginseng seed oil, which can be utilized as a functional material having various effects, was manufactured.
이에 본 발명자들은 상기와 같은 목적을 달성하기 위하여 예의 연구를 거듭한 결과, 인삼종자 오일을 이용할 경우 오일 자체의 기능성 부여와 더불어 기호성이 높은 드레싱을 제조할 수 있음을 발견하여 본 발명을 완성하기에 이르렀다.The inventors of the present invention have conducted intensive studies to achieve the above object. As a result, they found that when the ginseng seed oil is used, the dressing with high palatability can be produced along with imparting the functionality of the oil itself. It came.
본 발명에서는 기능성과 기호도를 모두 충족하는 새로운 유형의 드레싱을 제공한다.The present invention provides a new type of dressing that meets both functionality and preference.
이하, 본 발명을 상세히 설명하기로 한다. 다만, 본 발명은 다양한 형태로 변경되어 구현될 수 있으며, 여기에서 설명하는 구현예에 한정되는 것은 아니다.Hereinafter, the present invention will be described in detail. However, it should be understood that the present invention may be embodied in many other specific forms without departing from the spirit or essential characteristics thereof.
본 발명은 인삼종자 오일을 함유하는 드레싱에 관한 것이다.The present invention relates to a dressing containing ginseng seed oil.
일 구현예에서, 인삼종자 오일은 발효인삼종자 오일을 사용할 수 있다.In one embodiment, the ginseng seed oil may be fermented ginseng seed oil.
인삼종자오일을 발효하는 경우, 발효는 락토바실러스 가세리(Lactobacillus gasseri), 페디오코쿠스 펜토사세우스(Pediococcus pentosaceus) 및 바실러스 서브틸리스(Bacillus subtilis)로 이루어지는 군으로부터 선택되는 하나 이상의 미생물을 인삼종자에 접종하여 수행될 수 있다. 특히, 락토바실러스 가세리 KCTC 3162(Lactobacillus gasseri KCTC 3162), 페디오코쿠스 펜토사세우스 LY 011(Pediococcus pentosaceus LY 011), 바실러스 서브틸리스 KFRI 1124(Bacillus subtilis KFRI 1124) 또는 바실러스 서브틸리스 KFRI 1127(Bacillus subtilis KFRI 1127)를 인삼종자에 접종하여 수행하는 것이 바람직하다.When fermenting the ginseng seed oil, the fermentation can be carried out using Lactobacillus gasseri , Pediococcus sp. pentosaceus , and Bacillus subtilis . The ginseng seeds may be inoculated with at least one microorganism selected from the group consisting of Bacillus subtilis and Bacillus subtilis . In particular, Lactobacillus gasseri KCTC 3162, Pediococcus LY 011, pentosaceus LY 011), Bacillus subtilis KFRI 1124, or Bacillus subtilis KFRI 1127 in the ginseng seed.
본 발명의 드레싱에서 인삼종자 오일은 0.5 중량% 내지 2.0 중량% 함유되는 것이 바람직하다. 0.5 중량% 미만인 경우 인삼 특유의 맛과 향을 느끼기 어렵고, 2.0 중량%를 초과하는 경우 인삼 특유의 쓴맛이 강해져 기호도가 낮아져 바람직하지 않다. 본 발명의 드레싱에서 인삼종자 오일은 1.0 중량%로 함유하는 것이 기호도 측면에서 가장 바람직하다.In the dressing of the present invention, the ginseng seed oil is preferably contained in an amount of 0.5 wt% to 2.0 wt%. If it is less than 0.5% by weight, it is difficult to feel the taste and flavor peculiar to ginseng, and if it exceeds 2.0% by weight, the bitterness peculiar to ginseng is intensified, which leads to a low preference. In the dressing of the present invention, it is most preferable that the ginseng seed oil is contained in an amount of 1.0% by weight in terms of preference.
일 구현예에서, 인삼종자 오일은 인삼종자의 배유(endosperm)를 150℃ 내지 180℃의 온도 및 1 kg/cm2 내지 5 kg/cm2의 압력 조건에서 압착하여 추출하는 것이 추출 수율의 측면에서 바람직하다.In one implementation, carrot seed oil in that side of the extraction yield of extracting and pressing the endosperm (endosperm) of ginseng seeds at a temperature and a first pressure condition in kg / cm 2 to 5 kg / cm 2 of 150 ℃ to 180 ℃ desirable.
본 발명의 드레싱은 인삼 엑기스를 추가로 함유할 수 있고, 이 경우 0.1 중량% 내지 0.7 중량%로 첨가되는 것이 기호도 측면에서 바람직하다. 특히, 시저 드레싱의 형태에서 인삼 엑기스가 함유되는 것이 바람직하다. 인삼 엑기스는 발사믹 식초와 어우러지지 않아 발사믹 드레싱용으로는 적합하지 않다.The dressing of the present invention may further contain ginseng extract, and in this case, it is preferable in terms of preference that it is added in an amount of 0.1 wt% to 0.7 wt%. Particularly, it is preferable that ginseng extract is contained in the form of caesar dressing. Ginseng extract is not compatible with balsamic vinegar and is not suitable for balsamic dressing.
시저 드레싱으로 제조되는 경우, 마요네즈, 홀그레인 머스터드 등을 추가로 첨가할 수 있다.If it is made with Caesar dressing, mayonnaise, hall grained mustard and the like may be further added.
또한, 발사믹 드레싱으로 제조되는 경우에는 발사믹 식초, 옥수수유 등을 추가로 첨가할 수 있다.In the case of balsamic dressing, balsamic vinegar, corn oil or the like may be further added.
본 발명의 드레싱은 빵, 샐러드 등 제한 없이 다양한 음식에 곁들여 먹으면 음식의 건강 기능성 및 기호도를 증진시킬 수 있다. The dressing of the present invention can improve the health function and the preference of the food by eating it with various foods without restriction such as bread, salad and the like.
하기의 실시예를 통하여 본 발명을 보다 상세하게 설명한다. 그러나 하기 실시예는 본 발명의 내용을 구체화하기 위한 것일 뿐 실시예에 의해 본 발명이 한정되는 것은 아니다.The present invention will be described in more detail with reference to the following examples. However, the following examples are for the purpose of illustrating the present invention and are not intended to limit the scope of the present invention.
[실시예][Example]
통계 분석Statistical analysis
본 실시예의 모든 실험 값은 최소 3 회 반복 측정한 평균치로 나타내었고, 실험결과 자료의 통계분석은 SAS(Statistical Analytical System, version 9.3) 프로그램을 사용하여 Duncan의 다중 범위 검정(multiple range test)을 실시하였고, 시료 간 유의성 검정은 p<0.05 수준에서 실시하였다. All experimental values in this example were expressed as a mean of at least 3 repetitions and Duncan's multiple range test was performed using SAS (Statistical Analytical System, version 9.3) program. And the significance test between samples was performed at p <0.05 level.
인삼종자 오일의 추출Extraction of ginseng seed oil
충청남도 금산에서 2012년에 수확한 4 년근 인삼종자를 구입하여 50℃ 열풍건조기에서 48 시간 건조시킨 후 실험에 사용하였다. 인삼종자를 충분히 건조시킨 후 껍질을 제거하여 얻은 배유(endosperm) 부분을 발효에 사용하였다.Four-year-old ginseng seeds harvested in Geumsan, Chungcheongnam-do in 2012 were purchased and dried for 48 hours in a 50 ° C hot air dryer. After the ginseng seeds were sufficiently dried, the endosperm portion obtained by removing the husks was used for fermentation.
인삼종자 오일의 압착추출은 발효 후 동결건조시킨 발효인삼종자 배유를 사용하였다. 발효인삼종자의 압착은 스크루(screw) 압착 방식의 채유기(한국 내쇼날이엔지(주) 제조)를 사용하여, 60℃ 내지 70℃의 온도에서 전처리 단계를 거친 후, 150℃ 내지 180℃의 온도 및 1 kg/cm2 내지 5 kg/cm2의 압력 조건에서 가열 압착하여 얻은 오일을 8,000 rpm에서 20 분간 원심분리하여 불순물을 제거하였다.Extraction of ginseng seed oil was carried out by using fermented ginseng seed oil lyophilized after fermentation. The pressure of the fermented ginseng seed is subjected to a pretreatment step at a temperature of 60 ° C to 70 ° C by using a screw press method Chicken Organ (Korea National Instruments Co., Ltd.) The oil obtained by hot pressing under a pressure of 1 kg / cm 2 to 5 kg / cm 2 was centrifuged at 8,000 rpm for 20 minutes to remove impurities.
샐러드 드레싱의 제조Manufacture of salad dressings
인삼종자 오일 함유 드레싱의 제조에 사용한 상기 오일은 건조하여 압착추출 한 인삼종자 오일을 사용하였고, 시저 드레싱에 첨가한 인삼 엑기스는 구안산업에서 제공받아 사용하였다.The oil used in the preparation of the ginseng seed oil-containing dressing was dried and compressed and extracted with ginseng seed oil. The ginseng extract added to the caesar dressing was supplied to the goan industry.
드레싱의 유형은 발사믹 드레싱과 시저 드레싱 두 종류로 하여 인삼종자 오일을 1 %씩 첨가하였고, 시저 드레싱의 경우에는 인삼 엑기스를 전체 중량 대비 0.5 %(A), 0.2 %(B)로 다르게 첨가하였다.The type of dressing was 1% of ginseng seed oil with two kinds of balsamic dressing and Caesar dressing. In the case of Caesar dressing, ginseng extract was added to 0.5% (A) and 0.2% (B)
인삼종자 오일 및 인삼 엑기스를 첨가하여 제조한 시저 드레싱(A, B) 및 발사믹 드레싱 제품의 배합비(중량비)를 각각 하기 표 1 및 표 2에 나타내었다.(Weight ratio) of Caesar dressing (A, B) and balsamic dressing product prepared by adding ginseng seed oil and ginseng extract are shown in Tables 1 and 2, respectively.
시저 드레싱의 경우에는 부드러운 맛을 내기 위하여 마요네즈와 홀그레인 머스터드를 55 : 20으로 전체 배합의 대부분을 차지하게 하여 배합하였고, 생크림, 발효식초, 반경성 치즈 등 재료의 배합은 맛이 전체적으로 어우러지게 하여 배합하였다. 인삼종자 오일은 예비실험을 통해 최적의 기호도를 나타내는 함량으로 평가된 양인 1 %씩을 공통적으로 첨가하였고, 시저드레싱 A에는 인삼 엑기스를 0.5 %, 시저 드레싱 B에는 0.2 % 첨가하여 제조하였다. In the case of Caesar dressing, the ingredients were mixed with mayonnaise and whole grain mustard in a ratio of 55:20 so as to give a soft taste. The ingredients such as fresh cream, fermented vinegar, and semi-hard cheese were combined to make the taste as a whole . The ginseng seed oil was prepared by adding 1% of the ginseng seed oil, which was evaluated as the optimum amount by preliminary experiment, to 0.5% of the ginseng extract and 0.2% of the seasoning dressing.
발사믹 드레싱의 경우에는 발사믹 식초와 옥수수유의 비율을 총 함량의 20.6 : 60.4로 정하고, 올리브유와 양파, 건마늘조각, 흑후추 등을 함께 혼합하여 기호도 높은 드레싱 제품을 제조하고자 하였다. 인삼종자 오일은 시저 드레싱과 동일하게 1 % 첨가하였고 인삼 엑기스는 예비실험 결과 발사믹 식초와 전혀 어우러지지 않아 발사믹 드레싱에는 첨가하지 않았다.In the case of balsamic dressing, the proportion of balsamic vinegar and corn oil was determined to be 20.6: 60.4 of the total content, and olive oil, onion, dried garlic pieces and black pepper were mixed together to produce a dressing product of high quality. Ginseng seed oil was added in the same amount of 1% as Caesar dressing. Ginseng extract was not mixed with balsamic vinegar as a preliminary experiment and not added to balsamic dressing.
샐러드 드레싱의 관능 평가Sensory evaluation of salad dressing
한국인 기호도 평가Korea's preference rating
선호도를 평가하기 위하여 기호도 평가를 실시하였다. 총 10 명의 한국인 패널을 구성하여 상기 제조된 시저 드레싱(A, B)과 발사믹 드레싱을 샐러드나 빵에 곁들여 시식하고 향미, 맛, 종합적 기호도를 9 점 척도법으로 평가하였으며, 평점은 가장 좋으면 9 점, 보통이면 5 점, 매우 나쁘면 1 점으로 구분하여 기호도가 좋을수록 높은 점수로 평가하도록 하였다.To evaluate the preference, preference evaluation was conducted. A total of 10 Koreans' panels were prepared. The prepared Caesar dressing (A, B) and balsamic dressing were tasted with salad or bread, and flavor, taste, and overall preference were evaluated by 9 point scale. The average score was 5 points for the average score and 1 point for the worse score.
샐러드에 곁들여 관능평가 한 결과를 하기 표 3에 나타내었다. The results of the sensory evaluation with the salad are shown in Table 3 below.
각각의 드레싱을 샐러드에 버무려 관능평가를 했을 때 전반적으로 발사믹 드레싱에 대한 기호도가 더 높게 나타났다. 발사믹 드레싱에 대한 향과 맛, 종합적 기호도 점수가 각각 6.7 점, 6.9 점, 7.2 점으로 시저 드레싱에 대한 평가 점수보다 높게 나타났다. When each of the dressings was evaluated on a salad by sensory evaluation, the overall preference for balsamic dressing was higher. The fragrance, flavor, and overall preference scores for balsamic dressing were 6.7, 6.9, and 7.2, respectively, which were higher than those for Caesar dressing.
빵을 드레싱에 곁들여 평가한 결과를 하기 표 4에 나타내었다.The results of evaluating the bread with the dressing are shown in Table 4 below.
발사믹 드레싱의 기호도가 여전히 높게 나타나긴 했지만, 인삼 엑기스를 0.5 % 넣어 제조한 시저 드레싱 A에 대한 기호도 점수가 7.3 점으로 7.2 점을 받은 발사믹 드레싱보다 조금 높게 평가되었다.Although the preference of balsamic dressing was still high, the score of preference for Caesar dressing A, which was prepared by adding 0.5% of ginseng extract, was slightly higher than that of balsamic dressing, which was 7.2, which was 7.3.
드레싱 제품의 전반적인 기호도 평가점수는 6.5 점 이상으로 샐러드와 빵 모두에 곁들여도 높은 평가를 받았다.The dressing product's overall preference score was 6.5 or higher, and it was highly rated for both salad and bread.
호주인 기호도 평가Australian liking rating
호주 시드니에서 현지인들에 대해서도 기호도 조사를 실시하였다. 기호도 조사 방법은 인삼에 관심을 가지고 호주식품박람회(2013년 9월 개최)에 방문한 총 28 명의 호주인 패널을 구성하여 시저 드레싱(B)과 발사믹 드레싱을 빵과 함께 시식한 후 향미, 맛, 종합적 기호도에 대하여 9 점 척도법으로 평가하였으며, 평점은 가장 좋으면 9 점, 보통이면 5 점, 매우 나쁘면 1 점으로 구분하여 기호도가 좋을수록 높은 점수로 평가하도록 하였다. 그 결과를 하기 표 5에 나타내었다.We also conducted a preliminary survey of local people in Sydney, Australia. The preference survey method was composed of a total of 28 Australians who came to Australia Food Fair (held in September, 2013) interested in ginseng and tasted Caesar dressing (B) and balsamic dressing together with bread, The score was evaluated by 9 point scale. The score was classified as 9 points for the best score, 5 points for the normal score, and 1 point for the worse score. The results are shown in Table 5 below.
상기 표 5에 나타난 바와 같이, 대체적으로 양호한 결과를 보이며 호응도가 높았다. 발사믹 드레싱 제품의 경우 향미 관능평가 결과는 7.2 점, 맛은 7.6 점, 종합적 기호도는 7.4 점을 나타내었고, 시저 드레싱 B의 경우 향미, 맛, 종합적 기호도에서 각각 7.1, 7.3, 7.2 점을 나타내었다. As shown in Table 5, the results are generally good and the response is high. In the case of balsamic dressing, flavor sensory evaluation result showed 7.2, taste 7.6, and overall acceptability score of 7.4. In the case of Caesar dressing B, flavor, taste and overall acceptability showed 7.1, 7.3 and 7.2, respectively.
Claims (7)
상기 발효된 인삼종자의 배유(endosperm)를 150℃ 내지 180℃의 온도 및 1 kg/cm2 내지 5 kg/cm2의 압력 조건에서 압착하여 추출한 인삼종자의 배유 발효 오일을 함유하는 드레싱.The endosperm of the ginseng seed is fermented with one or more microorganisms selected from the group consisting of Lactobacillus gasseri , Pediococcus pentosaceus and Bacillus subtilis ,
Wherein the fermented endosperm of the fermented ginseng seed is extruded under a pressure of 1 kg / cm 2 to 5 kg / cm 2 at a temperature of 150 ° C to 180 ° C.
인삼종자의 배유 발효 오일이 0.5 중량% 내지 2.0 중량% 함유되는 것을 특징으로 하는 드레싱.The method according to claim 1,
And 0.5 to 2.0% by weight of fermented marine oil of the ginseng seed.
인삼 엑기스를 추가로 함유하는 것을 특징으로 하는 드레싱.The method according to claim 1,
A dressing characterized by further comprising ginseng extract.
마요네즈 및 홀그레인 머스터드를 추가로 함유하는 것을 특징으로 하는 드레싱.6. The method of claim 5,
Mayonnaise and hall grained mustard. ≪ RTI ID = 0.0 > 8. < / RTI >
발사믹 식초 및 옥수수유를 추가로 함유하는 것을 특징으로 하는 드레싱.The method according to claim 1,
Balsamic vinegar, and corn oil.
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