KR101664863B1 - Method for Manufacturing Liquid Seasoning for Sailfin Sandfish - Google Patents
Method for Manufacturing Liquid Seasoning for Sailfin Sandfish Download PDFInfo
- Publication number
- KR101664863B1 KR101664863B1 KR1020160049860A KR20160049860A KR101664863B1 KR 101664863 B1 KR101664863 B1 KR 101664863B1 KR 1020160049860 A KR1020160049860 A KR 1020160049860A KR 20160049860 A KR20160049860 A KR 20160049860A KR 101664863 B1 KR101664863 B1 KR 101664863B1
- Authority
- KR
- South Korea
- Prior art keywords
- weight
- parts
- red ginseng
- saponin
- seasoning
- Prior art date
Links
- 238000000034 method Methods 0.000 title claims abstract description 23
- 239000007788 liquid Substances 0.000 title claims description 21
- 235000011194 food seasoning agent Nutrition 0.000 title abstract description 51
- 238000004519 manufacturing process Methods 0.000 title description 8
- 241001343380 Arctoscopus japonicus Species 0.000 title 1
- 235000002789 Panax ginseng Nutrition 0.000 claims abstract description 85
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 62
- 229930182490 saponin Natural products 0.000 claims description 43
- 150000007949 saponins Chemical class 0.000 claims description 43
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 38
- 239000001397 quillaja saponaria molina bark Substances 0.000 claims description 38
- 239000006228 supernatant Substances 0.000 claims description 29
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 28
- 239000008213 purified water Substances 0.000 claims description 24
- 235000000346 sugar Nutrition 0.000 claims description 24
- 229920002472 Starch Polymers 0.000 claims description 18
- 239000008107 starch Substances 0.000 claims description 18
- 235000019698 starch Nutrition 0.000 claims description 18
- 241000894006 Bacteria Species 0.000 claims description 16
- 235000020357 syrup Nutrition 0.000 claims description 16
- 239000006188 syrup Substances 0.000 claims description 16
- 239000003921 oil Substances 0.000 claims description 15
- 235000019198 oils Nutrition 0.000 claims description 15
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims description 14
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims description 14
- 239000004310 lactic acid Substances 0.000 claims description 14
- 235000014655 lactic acid Nutrition 0.000 claims description 14
- 229960002920 sorbitol Drugs 0.000 claims description 14
- 235000013555 soy sauce Nutrition 0.000 claims description 14
- 239000012141 concentrate Substances 0.000 claims description 12
- 239000012071 phase Substances 0.000 claims description 12
- 235000008504 concentrate Nutrition 0.000 claims description 11
- 238000002156 mixing Methods 0.000 claims description 11
- 239000002244 precipitate Substances 0.000 claims description 9
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 9
- 239000008158 vegetable oil Substances 0.000 claims description 9
- 239000008346 aqueous phase Substances 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 6
- 235000021419 vinegar Nutrition 0.000 claims description 6
- 239000000052 vinegar Substances 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 5
- 239000001963 growth medium Substances 0.000 claims description 3
- 238000003860 storage Methods 0.000 abstract description 16
- 239000004615 ingredient Substances 0.000 abstract description 13
- 230000000694 effects Effects 0.000 abstract description 12
- 238000010411 cooking Methods 0.000 abstract description 9
- 230000000845 anti-microbial effect Effects 0.000 abstract description 4
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 abstract description 4
- 229910052760 oxygen Inorganic materials 0.000 abstract description 4
- 239000001301 oxygen Substances 0.000 abstract description 4
- 230000003078 antioxidant effect Effects 0.000 abstract description 3
- 235000017709 saponins Nutrition 0.000 description 40
- 241000251468 Actinopterygii Species 0.000 description 33
- 235000019688 fish Nutrition 0.000 description 33
- 239000000243 solution Substances 0.000 description 27
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 24
- 230000000052 comparative effect Effects 0.000 description 21
- 235000013372 meat Nutrition 0.000 description 14
- 238000000605 extraction Methods 0.000 description 13
- 229910052757 nitrogen Inorganic materials 0.000 description 12
- 238000002845 discoloration Methods 0.000 description 11
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 10
- 150000001720 carbohydrates Chemical class 0.000 description 10
- 102000004169 proteins and genes Human genes 0.000 description 8
- 108090000623 proteins and genes Proteins 0.000 description 8
- 239000002904 solvent Substances 0.000 description 8
- 238000012360 testing method Methods 0.000 description 8
- 150000001413 amino acids Chemical class 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 241000208340 Araliaceae Species 0.000 description 5
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 5
- 235000003140 Panax quinquefolius Nutrition 0.000 description 5
- 235000004347 Perilla Nutrition 0.000 description 5
- 241000229722 Perilla <angiosperm> Species 0.000 description 5
- 239000000839 emulsion Substances 0.000 description 5
- 235000008434 ginseng Nutrition 0.000 description 5
- 239000003094 microcapsule Substances 0.000 description 5
- 239000000843 powder Substances 0.000 description 5
- 239000000126 substance Substances 0.000 description 5
- 230000009286 beneficial effect Effects 0.000 description 4
- 230000008859 change Effects 0.000 description 4
- 239000011248 coating agent Substances 0.000 description 4
- 238000000576 coating method Methods 0.000 description 4
- 230000002401 inhibitory effect Effects 0.000 description 4
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 3
- 238000010521 absorption reaction Methods 0.000 description 3
- 239000004480 active ingredient Substances 0.000 description 3
- JAZBEHYOTPTENJ-JLNKQSITSA-N all-cis-5,8,11,14,17-icosapentaenoic acid Chemical compound CC\C=C/C\C=C/C\C=C/C\C=C/C\C=C/CCCC(O)=O JAZBEHYOTPTENJ-JLNKQSITSA-N 0.000 description 3
- 235000020673 eicosapentaenoic acid Nutrition 0.000 description 3
- 229960005135 eicosapentaenoic acid Drugs 0.000 description 3
- JAZBEHYOTPTENJ-UHFFFAOYSA-N eicosapentaenoic acid Natural products CCC=CCC=CCC=CCC=CCC=CCCCC(O)=O JAZBEHYOTPTENJ-UHFFFAOYSA-N 0.000 description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 239000011707 mineral Substances 0.000 description 3
- 235000010755 mineral Nutrition 0.000 description 3
- 150000007524 organic acids Chemical class 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 150000008163 sugars Chemical class 0.000 description 3
- 241001474374 Blennius Species 0.000 description 2
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 2
- 241000722281 Saururus Species 0.000 description 2
- 108060008539 Transglutaminase Proteins 0.000 description 2
- 240000008042 Zea mays Species 0.000 description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 2
- 239000003513 alkali Substances 0.000 description 2
- MBMBGCFOFBJSGT-KUBAVDMBSA-N all-cis-docosa-4,7,10,13,16,19-hexaenoic acid Chemical compound CC\C=C/C\C=C/C\C=C/C\C=C/C\C=C/C\C=C/CCC(O)=O MBMBGCFOFBJSGT-KUBAVDMBSA-N 0.000 description 2
- DTOSIQBPPRVQHS-PDBXOOCHSA-N alpha-linolenic acid Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-N 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 210000000988 bone and bone Anatomy 0.000 description 2
- 201000011510 cancer Diseases 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000005822 corn Nutrition 0.000 description 2
- 238000000354 decomposition reaction Methods 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 235000020669 docosahexaenoic acid Nutrition 0.000 description 2
- 235000013601 eggs Nutrition 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 229930182494 ginsenoside Natural products 0.000 description 2
- 235000012209 glucono delta-lactone Nutrition 0.000 description 2
- 239000000182 glucono-delta-lactone Substances 0.000 description 2
- 229960003681 gluconolactone Drugs 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 230000007246 mechanism Effects 0.000 description 2
- 239000004570 mortar (masonry) Substances 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 235000005985 organic acids Nutrition 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 102000004196 processed proteins & peptides Human genes 0.000 description 2
- 108090000765 processed proteins & peptides Proteins 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 239000012488 sample solution Substances 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 238000005728 strengthening Methods 0.000 description 2
- 230000008961 swelling Effects 0.000 description 2
- 102000003601 transglutaminase Human genes 0.000 description 2
- YNJBWRMUSHSURL-UHFFFAOYSA-N trichloroacetic acid Chemical compound OC(=O)C(Cl)(Cl)Cl YNJBWRMUSHSURL-UHFFFAOYSA-N 0.000 description 2
- PYXFVCFISTUSOO-HKUCOEKDSA-N (20S)-protopanaxadiol Chemical compound C1C[C@H](O)C(C)(C)[C@@H]2CC[C@@]3(C)[C@]4(C)CC[C@H]([C@@](C)(O)CCC=C(C)C)[C@H]4[C@H](O)C[C@@H]3[C@]21C PYXFVCFISTUSOO-HKUCOEKDSA-N 0.000 description 1
- DVSZKTAMJJTWFG-SKCDLICFSA-N (2e,4e,6e,8e,10e,12e)-docosa-2,4,6,8,10,12-hexaenoic acid Chemical compound CCCCCCCCC\C=C\C=C\C=C\C=C\C=C\C=C\C(O)=O DVSZKTAMJJTWFG-SKCDLICFSA-N 0.000 description 1
- MIJYXULNPSFWEK-GTOFXWBISA-N 3beta-hydroxyolean-12-en-28-oic acid Chemical compound C1C[C@H](O)C(C)(C)[C@@H]2CC[C@@]3(C)[C@]4(C)CC[C@@]5(C(O)=O)CCC(C)(C)C[C@H]5C4=CC[C@@H]3[C@]21C MIJYXULNPSFWEK-GTOFXWBISA-N 0.000 description 1
- GZJLLYHBALOKEX-UHFFFAOYSA-N 6-Ketone, O18-Me-Ussuriedine Natural products CC=CCC=CCC=CCC=CCC=CCC=CCCCC(O)=O GZJLLYHBALOKEX-UHFFFAOYSA-N 0.000 description 1
- 241000228212 Aspergillus Species 0.000 description 1
- 241000122821 Aspergillus kawachii Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- JKLISIRFYWXLQG-UHFFFAOYSA-N Epioleonolsaeure Natural products C1CC(O)C(C)(C)C2CCC3(C)C4(C)CCC5(C(O)=O)CCC(C)(C)CC5C4CCC3C21C JKLISIRFYWXLQG-UHFFFAOYSA-N 0.000 description 1
- 206010016952 Food poisoning Diseases 0.000 description 1
- 208000019331 Foodborne disease Diseases 0.000 description 1
- 241001673526 Lydia Species 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- YBRJHZPWOMJYKQ-UHFFFAOYSA-N Oleanolic acid Natural products CC1(C)CC2C3=CCC4C5(C)CCC(O)C(C)(C)C5CCC4(C)C3(C)CCC2(C1)C(=O)O YBRJHZPWOMJYKQ-UHFFFAOYSA-N 0.000 description 1
- MIJYXULNPSFWEK-UHFFFAOYSA-N Oleanolinsaeure Natural products C1CC(O)C(C)(C)C2CCC3(C)C4(C)CCC5(C(O)=O)CCC(C)(C)CC5C4=CCC3C21C MIJYXULNPSFWEK-UHFFFAOYSA-N 0.000 description 1
- 102000015636 Oligopeptides Human genes 0.000 description 1
- 108010038807 Oligopeptides Proteins 0.000 description 1
- SKPPEIDJGJGRGK-UHFFFAOYSA-N Panacen Natural products CCC1=CC=CC2=C1C1OC(C=C=CBr)CC1O2 SKPPEIDJGJGRGK-UHFFFAOYSA-N 0.000 description 1
- 102000035195 Peptidases Human genes 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 241001600436 Plectroglyphidodon leucozonus Species 0.000 description 1
- 241001098054 Pollachius pollachius Species 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- -1 Rg2 Chemical class 0.000 description 1
- 241001125046 Sardina pilchardus Species 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- AYFVYJQAPQTCCC-UHFFFAOYSA-N Threonine Natural products CC(O)C(N)C(O)=O AYFVYJQAPQTCCC-UHFFFAOYSA-N 0.000 description 1
- 239000004473 Threonine Substances 0.000 description 1
- RTAQQCXQSZGOHL-UHFFFAOYSA-N Titanium Chemical compound [Ti] RTAQQCXQSZGOHL-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 238000004220 aggregation Methods 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 235000020661 alpha-linolenic acid Nutrition 0.000 description 1
- 150000001450 anions Chemical class 0.000 description 1
- PYXFVCFISTUSOO-UHFFFAOYSA-N betulafolienetriol Natural products C1CC(O)C(C)(C)C2CCC3(C)C4(C)CCC(C(C)(O)CCC=C(C)C)C4C(O)CC3C21C PYXFVCFISTUSOO-UHFFFAOYSA-N 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- KGBXLFKZBHKPEV-UHFFFAOYSA-N boric acid Chemical compound OB(O)O KGBXLFKZBHKPEV-UHFFFAOYSA-N 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000003054 catalyst Substances 0.000 description 1
- 150000001768 cations Chemical class 0.000 description 1
- 230000010261 cell growth Effects 0.000 description 1
- 210000003169 central nervous system Anatomy 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000011247 coating layer Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 229940090949 docosahexaenoic acid Drugs 0.000 description 1
- KAUVQQXNCKESLC-UHFFFAOYSA-N docosahexaenoic acid (DHA) Natural products COC(=O)C(C)NOCC1=CC=CC=C1 KAUVQQXNCKESLC-UHFFFAOYSA-N 0.000 description 1
- 230000005611 electricity Effects 0.000 description 1
- 238000010828 elution Methods 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 238000005538 encapsulation Methods 0.000 description 1
- 210000000750 endocrine system Anatomy 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 229940089161 ginsenoside Drugs 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 150000002338 glycosides Chemical class 0.000 description 1
- 239000003673 groundwater Substances 0.000 description 1
- 230000012010 growth Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 125000001165 hydrophobic group Chemical group 0.000 description 1
- 210000000987 immune system Anatomy 0.000 description 1
- 229960004488 linolenic acid Drugs 0.000 description 1
- 239000007791 liquid phase Substances 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 210000000214 mouth Anatomy 0.000 description 1
- 239000002362 mulch Substances 0.000 description 1
- 210000002569 neuron Anatomy 0.000 description 1
- QJGQUHMNIGDVPM-UHFFFAOYSA-N nitrogen group Chemical group [N] QJGQUHMNIGDVPM-UHFFFAOYSA-N 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000007764 o/w emulsion Substances 0.000 description 1
- 229940100243 oleanolic acid Drugs 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Chemical class [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 description 1
- HZLWUYJLOIAQFC-UHFFFAOYSA-N prosapogenin PS-A Natural products C12CC(C)(C)CCC2(C(O)=O)CCC(C2(CCC3C4(C)C)C)(C)C1=CCC2C3(C)CCC4OC1OCC(O)C(O)C1O HZLWUYJLOIAQFC-UHFFFAOYSA-N 0.000 description 1
- 230000002633 protecting effect Effects 0.000 description 1
- 230000017854 proteolysis Effects 0.000 description 1
- 229940024999 proteolytic enzymes for treatment of wounds and ulcers Drugs 0.000 description 1
- SWQINCWATANGKN-UHFFFAOYSA-N protopanaxadiol Natural products CC(CCC=C(C)C)C1CCC2(C)C1C(O)CC1C3(C)CCC(O)C(C)(C)C3CCC21C SWQINCWATANGKN-UHFFFAOYSA-N 0.000 description 1
- SHCBCKBYTHZQGZ-DLHMIPLTSA-N protopanaxatriol Chemical compound C1C[C@H](O)C(C)(C)[C@@H]2[C@@H](O)C[C@@]3(C)[C@]4(C)CC[C@H]([C@](C)(O)CCC=C(C)C)[C@H]4[C@H](O)C[C@@H]3[C@]21C SHCBCKBYTHZQGZ-DLHMIPLTSA-N 0.000 description 1
- BBEUDPAEKGPXDG-UHFFFAOYSA-N protopanaxatriol Natural products CC(CCC=C(C)C)C1CCC2(C)C1C(O)CC3C4(C)CCC(O)C(C)(C)C4C(O)CC23C BBEUDPAEKGPXDG-UHFFFAOYSA-N 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000035484 reaction time Effects 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 239000000523 sample Substances 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 235000019512 sardine Nutrition 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 239000013535 sea water Substances 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 239000000344 soap Substances 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000013112 stability test Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 239000010936 titanium Substances 0.000 description 1
- 229910052719 titanium Inorganic materials 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 150000003626 triacylglycerols Chemical class 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 238000009834 vaporization Methods 0.000 description 1
- 230000008016 vaporization Effects 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
-
- 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
- A23L27/50—Soya sauce
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/2124—Ginseng
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
- A23V2250/64—Sugar alcohols
- A23V2250/642—Sorbitol
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/14—Extraction
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Botany (AREA)
- Mycology (AREA)
- Seasonings (AREA)
Abstract
The present invention relates to a method for preparing a seasoning for Dorimuk cooking which can improve the taste and storage stability of Dorumuk before or during cooking.
The seasoning solution prepared by the method according to the present invention can add a useful ingredient contained in red ginseng to the seasoning solution to produce a high-quality seasoning solution, and the antioxidative and antimicrobial components of red ginseng improve the storage stability of the seasoning solution Also, since the red ginseng ingredient is not destroyed by external factors such as oxygen, sunlight and heat, the effect of addition of red ginseng ingredient can be maintained even after a lapse of time.
Description
The present invention relates to a method for preparing a seasoning for Dorimuk cooking which can improve the taste and storage stability of Dorumuk before or during cooking.
Dorukmu is a fish belonging to the Doruk mushroom, which is mainly in the area where the bottom sand, mud, and mud are mixed at a depth of 150 m. The most suitable spawning season is from November to December. It is mainly scattered around the coast.
It is the most delicious in the spawning season. It is full of eggs, eggs, and oil because it is best for spawn from late autumn to early winter. It is popular for winter delicacies such as salt, steam, and stew. Is cheaper than females, but its utilization rate is relatively low compared to females.
It is rich in protein and minerals. It is especially beneficial for pregnant, lactating and developing children. It has a high content of phosphorus, which is a component of bone and dental tissues. It maintains the balance between acid and alkali. It is also an excellent food that can supplement the amino acid in the diet centered on cereal because it has excellent composition of amino acid constituting protein and contains large amount of lysine and threonine.
Because it does not have scales, it is easy to care for, and because it is small, it is steamed, fried in oil, eaten as bones, and boiled or cooked.
However, since Dulmuk is a common fish and its price is low, selling fish as it is fish is not beneficial to income, so it is necessary to improve the value added by making it processed food.
Korean Patent Registration No. 1549444 discloses a method for manufacturing fish paste containing fish meat, and the invention relates to a method for preparing fish meat by immersing raw fish meat in saline or pretreating the fish meat raw material for heating and cooling And then preparing a fish paste containing at least one gel-strengthening agent selected from Transglutaminase (TG-ase) and Glucono Delta Lactone (GDL).
The Dorumuk Kaomo can replace the conventional fish paste ingredients such as pollack or cod, which can lower the manufacturing cost of fish cake and does not use a synthetic sweetener. Therefore, it is advantageous to be free from the risk of harming the human body. However, It is disadvantageous in that the texture of the original texture is lowered because artificial gel strengthening agent is used for aggregation.
Korean Patent Laid-Open Publication No. 2015-0144163 discloses a method for producing a dumpling eel, which comprises adding Aspergillus kawachii koji to a crushed fish meat and storing the same at 10 to 20 ° C. And then adding the salt thereto and aging at 10 to 20 ° C. It is made by increasing the utilization of the dull mulch, and even if the salting time is shortened and the ripening period is shortened, it has the sensory properties of the eel.
However, aspergillus kawachikochi is grown at an appropriate temperature of 37 ° C. As described above, fish meat is not decomposed or aged at 10 to 20 ° C, and when the temperature is raised to the growth temperature, the fish meat is easily decayed, Is not properly implemented.
Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made to solve the above-mentioned problems, and it is an object of the present invention to provide a method for manufacturing a seasoning liquid for a sake- And the like.
delete
In order to solve the above-mentioned problems, the present invention provides a method for producing an oil-in-water emulsion, comprising: mixing 100 parts by weight of vegetable oil with 80-120 parts by weight of ethanol and 0.2-10.0 parts by weight of saponin extracted from red ginseng; 10 to 20 parts by weight of sugar, 10 to 20 parts by weight of D-sorbitol, 10 to 20 parts by weight of starch syrup and 0.5 to 10 parts by weight of soy sauce are mixed with 100 parts by weight of purified water to prepare an aqueous phase; Mixing the water phase and the oil phase at a weight ratio of 100: 30 to 70 and homogenizing the mixture at 3000 to 4000 rpm for 3 to 10 minutes; And drying the homogenized mixture. The present invention also provides a method for preparing a seasoning for oral cavity.
The saponin is prepared by mixing 1000 to 1500 parts by weight of alkaline ionized water having a pH of 9 to 11 and 1000 to 1500 parts by weight of 95 to 99% (v / v) ethanol with 100 parts by weight of red ginseng and extracting it at 50 to 70 ° C for 20 to 30 hours Preparing a red ginseng extract; Separating the red ginseng extract into a supernatant and a precipitate by standing at -5 to 5 ° C for 30 to 70 hours; And concentrating the supernatant at 50 to 70 ° C for 1 to 2 hours to obtain a concentrate having a total of Rg1, Rb1 and Rg3 contents of 20 to 60 mg / g, Is more preferable.
It is preferable to add 1 to 5 parts by weight of vinegar or 0.1 to 1.0 part by weight of the cultured lactic acid bacteria to 100 parts by weight of the purified water.
The seasoning solution prepared by the method according to the present invention can add a useful ingredient contained in red ginseng to the seasoning solution to produce a high-quality seasoning solution, and the antioxidative and antimicrobial components of red ginseng improve the storage stability of the seasoning solution .
In addition, by removing the starch or free sugars contained in red ginseng, it is possible to inhibit the spoilage of the ginseng by inhibiting the spoilage of the ginseng, and by inhibiting the loss of the useful ingredient of red ginseng in the process of removing such starch or free sugar, Can be added.
Also, since the red ginseng ingredient is not destroyed by external factors such as oxygen, sunlight, heat, etc., the effect of adding red ginseng component can be maintained even after a lapse of time.
In the present invention, seasonings are prepared by mixing sugar, D-sorbitol, starch syrup and soy sauce into purified water, and then saponin extracted from red ginseng is added thereto to prepare a seasoning for Dorukku.
The saccharide of sugar, D-sorbitol, and starch syrup imparts a sweet taste to the fish meat while preventing the fish from being disturbed, and the soy sauce improves the taste of the fish meat due to its unique flavor and taste, and cancels the fishy fishy fish.
However, when the fish meat and sugar are mixed, the activity of the spoilage bacteria that make the sugar as a nutrient is increased, and the corruption of the fish meat may be promoted. To prevent this, the saponin component extracted from red ginseng is added to the sauce.
Saponins are classified into three groups according to their chemical structure: protopanaxadiol, protopanaxatriol, and oleanolic acid. These saponins have a wide effect on the central nervous system, endocrine system, immune system, metabolism system, It is known that it exerts an excellent effect in normalizing the physiological function.
Especially, red ginseng prepared by boiling ginseng is composed of glycosides of ginseng, panacen, polyacetylenic compounds, nitrogenous components, flavonoids, vitamins (B group), trace elements, enzymes, , Amino acids, etc., as well as various chemical changes such as saponin modification, amino acid change, browning, etc. during the drying of the ginseng, and the ginsenosides ginsenoside) Saponins such as Rg2, Rg3, Rh1, and Rh2 are newly generated. These saponin-specific saponins of red ginseng inhibit cancer-inhibiting action, cancer cell growth inhibitory action, blood pressure lowering action, brain nerve cell protecting action, , Antioxidant activity, antimicrobial activity, etc., and thus it is possible to obtain an excellent pharmacological effect of only red ginseng.
According to the method of extracting red ginseng, there is a difference in the saponin content which is a quality measure of the red ginseng extract. There are physical factors such as extraction solvent and extraction temperature and time, chemical factors include organic acid present in the extract, The saponin content in the extract greatly changes.
The conventional method of extracting saponin from red ginseng is generally a method of extracting water at a high temperature of 85 to 90 ° C for 24 to 48 hours. However, when red ginseng is treated in high temperature water for a long time, There is a problem that saponin which is an active ingredient of red ginseng is decomposed by the influence of organic acids contained in red ginseng.
When ethanol is used instead of water as the extraction solvent, the extraction yield of saponin is lower than that of water, and the odor such as soil odor is strong, so that the flavor of red ginseng is weakened.
Accordingly, in the present invention, the red ginseng is extracted with alkaline ionized water and ethanol to increase the extraction yield, thereby preserving the original flavor of red ginseng, and then adding the red ginseng to the seasoning solution for Dorumuk to improve the taste and functionality of the Dorumk.
First, red ginseng is extracted with alkaline ionized water and ethanol as an extraction solvent.
Alkali ionized water is water obtained by applying an electric force to general water such as tap water or ground water. When platinum-plated titanium of an anode and an anode is put in water and electricity of direct current is passed through water, anion Are collected to become acidic ionized water, and cations are gathered on the (-) polar side to generate alkaline ionized water.
Such alkaline ionized water promotes the elution of water-soluble components from red ginseng because the minerals such as calcium, magnesium, and potassium, which are dissolved in water, have more beneficial minerals than water and have higher protein and fat solubility than common solvents. Serves as a catalyst for allowing red ginseng component to be eluted into alkaline ionized water so that red ginseng saponin can be extracted at low temperature without component breakage.
The extract of red ginseng is prepared by mixing 1000 to 1500 parts by weight of alkaline ionized water having a pH of 9 to 11 and 1000 to 1500 parts by weight of 95 to 99% (v / v) ethanol with 100 parts by weight of red ginseng and extracting at 50 to 70 ° C for 20 to 30 hours If the pH of the alkaline ionized water is less than 9, the extraction temperature is less than 50 ° C, or the extraction time is less than 20 hours, the extraction yield decreases. If the pH exceeds 11 or the extraction temperature exceeds 70 ° C or the extraction time If the reaction time exceeds 30 hours, saponin, which is an active ingredient of red ginseng, is decomposed due to the influence of organic acids contained in red ginseng.
In addition, the amount of the extraction solvent is a minimum amount sufficient to extract the saponin component of red ginseng, which can be minimized in the subsequent process of concentrating, and the mixing ratio of alkaline ionized water and ethanol is determined by mixing the water- It is a range optimized for component extraction according to the component ratio of saponin.
However, red ginseng contains saponin as well as non-saponin components, such as starch and free sugar, which deteriorate storage stability. Therefore, it is preferable to remove these components. For this purpose, starch, free sugars and the like It is preferable to add the supernatant to the seasoning solution after removing the precipitate contained therein.
For this purpose, the extract is allowed to settle in a refrigerated condition at -5 to 5 ° C for 30 to 70 hours to precipitate precipitable substances such as starch and free sugar in the extract. When the extract is precipitated in a refrigerated condition as described above, It is possible to increase the removal efficiency of the precipitable substance because the solute dissolved in the solution precipitates and precipitates due to the decrease of the solubility according to the temperature drop.
When the non-saponin component is cooled and precipitated, the supernatant is separated and recovered, and then added to the seasoning to prepare a seasoning liquid for cooking. 10 to 20 parts by weight of sugar, 10 to 20 parts by weight of D-sorbitol 10 to 20 parts by weight of starch syrup, 0.5 to 10 parts by weight of soy sauce, and 0.1 to 5.0 parts by weight of saponin extracted from red ginseng.
As the saponin added to the above seasoning solution, a concentrate obtained by concentrating the supernatant may be used. The supernatant is concentrated at 50 to 70 ° C for 1 to 2 hours so that the sum of Rg1, Rb1 and Rg3 is 20 to 60 mg / g After preparing the concentrate, 0.01 to 0.50 parts by weight of the concentrate may be added based on 100 parts by weight of purified water.
Since the concentration of the solvent is not more than the boiling point of the alkaline ionized water as the solvent of the supernatant liquid and the ethanol, the solvent evaporates only on the surface and does not cause rapid vaporization inside. Therefore, the saponin component dissolved in the supernatant liquid is prevented from being lost together with the water vapor And is concentrated at a low temperature, so that the saponin component can be prevented from being destroyed by heat.
However, since saponin is an amphipathic molecule having both a hydrophilic group and an oil and a close hydrophobic group which are close to water, it is possible to form a foam like a soap by giving a seasoning liquid to a syrup, or an emulsifying action while cooking a syrup with a seasoning liquid, Bubbles are generated on the surface, which causes a deterioration in visual aesthetics.
In order to overcome such disadvantages, it is preferable to mix the saponin with the seasonings by microencapsulation, and the encapsulation process can also prevent oxidation and decomposition mechanisms of the saponin active ingredient.
The microencapsulation of the saponin is carried out by dissolving vegetable oil in ethanol, adding saponin to prepare an oil phase, dissolving sugar, D-sorbitol, starch syrup and soy sauce in purified water to prepare a water phase, mixing the oil phase into water phase and homogenizing Followed by drying the emulsion.
Saponins extracted from red ginseng provide a very useful effect on the human body, but the saponin has a low human absorption rate, so that the human body has a sufficient effect of the saponin The vegetable oil improves the absorption efficiency of saponin of the present invention and improves the efficacy of the present invention.
In addition, Dulmuk is a typical low-calorie fish, which is effective in preventing cardiovascular diseases and adult diseases by abundantly containing unsaturated fatty acids such as docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), which lower the blood cholesterol level and reduce triglycerides Among the vegetable oils, especially the perilla oil, alpha-linolenic acid which is metabolized to DHA and EPA in the body is very abundant, so that nutrition of the fish is further improved and the effect of the fish is canceled.
For example, 80 to 120 parts by weight of ethanol and 0.2 to 10.0 parts by weight of saponin extracted from red ginseng are mixed with 100 parts by weight of vegetable oil to prepare an oil phase. 10 to 20 parts by weight of sugar is added to 100 parts by weight of purified water 10 to 20 parts by weight of D-sorbitol, 10 to 20 parts by weight of starch syrup and 0.5 to 10 parts by weight of soy sauce are mixed to prepare an aqueous phase. The aqueous phase and the aqueous phase are mixed at a weight ratio of 100: 30 to 70, Followed by homogenization and drying for 3 to 10 minutes.
When the vegetable oil dissolved in ethanol as described above is emulsified in the form of o / w in the form of water in the form of o / w, the oily ethanol and purified water of the aqueous phase are removed and saponin is coated on the surface of the vegetable oil particles, And the vegetable oil and saponin components are protected from oxygen, sunlight, heat and the like by the coating film of saccharides, so that oxidation and decomposition mechanisms can be blocked.
The microcapsules can be used as the seasoning liquid for oral use of the present invention while being converted into an o / w type emulsion which is easy to handle because of its powdery state and is excellent in dispersibility when mixed with purified water, and can be used in the production of microcapsules such as sugar, D-sorbitol, When the content of the soy sauce is insufficient, it is possible to add a component insufficient to purified water for mixing the microcapsules to control the mixing ratio of the components.
In order to prevent this, it is preferable to add vinegar to the seasoning solution or 1 to 5 parts by weight of vinegar based on 100 parts by weight of purified water. It reduces the breakage of fish meat during cooking and reduces the fishy smell and also prevents the reaction between the protein of fish meat and the metal component of cooker to prevent the fish from being caught on the cooking device Can be obtained.
However, the protein is not easily digested by carbohydrate or fat, and the digestion and absorption rate of the elderly person is low.
Accordingly, the seasoning liquid may further contain a culture medium for lactic acid bacteria that helps digest protein, and 0.1 to 1.0 part by weight of the culture medium of lactic acid bacteria based on 100 parts by weight of purified water is preferably added.
The lactic acid bacteria culture solution can be prepared by fermenting saccharides with lactic acid bacteria and culturing the lactic acid bacteria for more than 60 days using saccharides such as sugar as a nutrient source. The metabolites produced by the cultivation of lactic acid bacteria exert a beneficial effect on the human body, It serves as a seasoning to improve the taste of Dorumuk and to prevent the food poisoning by sterilizing harmful bacteria.
In addition, most lactic acid bacteria contain proteolytic enzymes that degrade proteins into oligopeptides and then decompose into smaller peptides that cooperate to form di- or tri-peptides, or amino acids .
Therefore, the protein contained in the mushroom is easily decomposed into peptides or amino acids easily absorbed into the human body by the culture solution of the lactic acid bacteria contained in the mushroom while being digested in the body. Therefore, in the case of using the seasoning liquid of the present invention, There is an effect to be improved.
Hereinafter, the present invention will be described in more detail with reference to the following examples, comparative examples and test examples.
It is to be understood, however, that the invention is not to be construed as being limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the invention to those skilled in the art. Will be apparent to those skilled in the art to which the present invention pertains.
≪ Example 1 >
Alkaline ionized water having a pH of 10 was prepared by using an alkaline ionizer (Alkaline Water Ionizer LYdia 8080, MAGICCOS Co., Ltd., Korea), 12 liters of the alkaline ionized water, 12 liters of 97% (v / v) ethanol and 1 kg of 6- Were mixed and extracted at 60 ℃ for 25 hours to prepare red ginseng extract.
The red ginseng extract was stored in a refrigerator operated at -1 ° C for 2 days, and the sediment deposited on the floor was removed to obtain red ginseng supernatant.
1.5 kg of sugar, 1.5 kg of D-sorbitol, 1.5 kg of starch syrup, and 100 g of soy sauce were mixed with 10 kg of purified water, and 200 g of the red ginseng supernatant was added thereto.
≪ Example 2 >
The red ginseng supernatant obtained in Example 1 was concentrated at 60 ° C for 90 minutes using a concentrator (10 L Rotary Evaporator, R1010, Zhengzhou Great Wall Scientific Industrial and Trade Co., Ltd., China), and the sum of Rg1, Rb1 and Rg3 30 mg / g of red ginseng concentrate was obtained.
1 kg of sugar, 1 kg of D-sorbitol, 1 kg of starch syrup, and 100 g of soy sauce were mixed with 10 kg of purified water, and 20 g of the above red ginseng concentrate was added thereto to prepare a seasoning for Dorukku.
≪ Example 3 >
In Example 2, red ginseng supernatant was concentrated with a concentrator at 60 DEG C for 120 minutes to obtain a red ginseng concentrate having a total of Rg1, Rb1 and Rg3 contents of 40 mg / g.
To 10 ㎏ of purified water, 2 ㎏ of sugar, 2 ㎏ of D-sorbitol, 2 ㎏ of starch syrup and 100 g of soy sauce were mixed and 20 g of the red ginseng concentrate (40 mg / g) was added thereto.
<Example 4>
In Example 2, red ginseng supernatant was concentrated with a concentrator at 60 DEG C for 150 minutes to obtain a red ginseng concentrate having a total of Rg1, Rb1 and Rg3 contents of 50 mg / g.
3 kg of sugar, 3 kg of D-sorbitol, 3 kg of starch syrup and 100 g of soy sauce were mixed with 10 kg of purified water, and 20 g of the above red ginseng concentrate (50 mg / g) was added thereto to prepare a seasoning for Dorukku.
≪ Example 5 >
Four kilograms of perilla oil was mixed with 4 liters of 97% (v / v) ethanol and 200 g of the red ginseng supernatant obtained in Example 1 to prepare an oil phase. To 10 kg of purified water was added 1.5 kg of sugar, 1.5 kg of D-sorbitol, And 100 g of soy sauce were mixed to prepare an aqueous phase.
The oil phase was slowly added to the aqueous phase and emulsified at 3500 rpm for 7 minutes using a homogenizer (TK Homomixer Mark II Medel 2.5, PRIMIX, Japan) to prepare an o / w emulsion. The emulsion was again homogenized at 1000 bar with a high-pressure homogenizer (M-110F, Microfluidics, USA).
The homogenized emulsion was cooled to -25 ° C using a freeze drier (Freeze Dryer-FD8508, Ilshin BioBase Co., Ltd., Korea) and lyophilized for 24 hours to obtain microcapsules in which saponin components of red ginseng and saccharides were sequentially coated on the surface of perilla To prepare a seasoning powder.
≪ Example 6 >
In the same manner as in Example 1 except that 300 g of vinegar was further added to the purified water in Example 1, a seasoning solution for sake brewing was prepared.
≪ Example 7 >
80% by weight of the ground apple and 20% by weight of sugar were mixed, lactic acid bacteria were inoculated thereto, and then cultured at room temperature for 100 days to obtain a culture solution of lactic acid bacteria.
In Example 1, a seaweed seasoning solution was prepared in the same manner as in Example 1, except that 50 g of the culture liquid of lactic acid bacteria was further mixed with purified water.
≪ Comparative Example 1 &
In Example 1, 1.5 kg of sugar, 1.5 kg of D-sorbitol, 1.5 kg of starch syrup, and 100 g of soy sauce were mixed with 10 kg of purified water without adding the red ginseng supernatant to prepare a seasoning for syrup.
≪ Comparative Example 2 &
In Example 1, a seaweed seasoning solution was prepared in the same manner as in Example 1, except that red ginseng extract without a precipitate was used instead of red ginseng supernatant.
≪ Comparative Example 3 &
In Example 1, a corn steep liquor was prepared in the same manner as in Example 1, except that red ginseng powder obtained by pulverizing red ginseng instead of red ginseng supernatant was used.
≪ Test Example 1 >
The seasoning solutions of Examples 1 to 7 and Comparative Examples 1 to 3 were kept in contact with air at room temperature, and the change with time of occurrence of discoloration and removal was visually observed, and the results are shown in Table 1 below.
Table 1 shows that the storage stability was the best when the seasoning solution was dried and the microcapsule-form powder of Example 5 was stored for 12 weeks without any changes in properties. Comparative Example 1 in which the red ginseng ingredient was not added was stored After 1 week, discoloration and swelling occurred and storage stability was the worst.
In other words, the moisture of the seasoning liquid is removed and the other ingredients are coated by using the saccharides in the ingredient, so that the coating layer of the saccharide protects the seasoning liquid from external factors such as oxygen, sunlight and heat to improve storage stability, The antimicrobial effect increases the storage stability of the seasoning solution.
Compared with Comparative Example 3 using red ginseng powder, it was found that the red ginseng was extracted with alkaline ionized water and ethanol, rather than using all of red ginseng, In Example 1 using the supernatant of the red ginseng extract, discoloration and removal occurred at a similar time as compared with Comparative Example 2. From the result that the discoloration and dehydration slowly proceeded, the starch and free sugars contained in the precipitate in the extract of red ginseng It can be seen that the perishable material lowers the storage stability of the corn steep liquor.
In addition, it was found that the discoloration and swelling of Examples 2 to 4, in which the red ginseng supernatant was concentrated compared to Example 1, occurred late, and that the use of the red ginseng supernatant by concentrating the red ginseng supernatant was advantageous for improving the shelf life. / g was more favorable to the storage stability as the degree of coloration and detachment was increased later than that of Example 2 and Example 3 which were concentrated at 30 mg / g and 40 mg / g.
Therefore, it is more advantageous to improve the storage stability of the seasoning liquid by adding red ginseng components to the seasoning ingredients when preparing the seasoning liquid for the syrup, and to use the red ginseng extract with alkaline ionized water and ethanol rather than using the whole ingredients of the red ginseng It is more advantageous to use a supernatant obtained by removing the precipitate from the extracted red ginseng extract. It is more preferable to concentrate the supernatant, and it is more preferable to use the supernatant liquid in the form of microcapsule powder coated with saccharide It is judged to be most preferable.
Test Example 2 Measurement of volatile basic nitrogen (VBN) change
The freshness maintenance effect of seasoning liquid was investigated by measuring the content of volatile basic nitrogen as an index of quality of fresh fish. The measurement was carried out by the microdiffusion method using conway unit.
The seasoning liquids of the examples and comparative examples were mixed in a fresh mortar (freshly prepared mortar was dispersed in 10 kg of purified water in the case of Example 5, and used as a liquid phase), and stored at room temperature for 3 days 10 ml of distilled water and 20 ml of 10% trichloroacetic acid were added to 10 g of the collected samples, and a small amount of seawater was added thereto, followed by washing with water. Then, 5 ml of trichloroacetic acid was added thereto, To prepare a sample solution.
1 ml of the sample solution is placed in the outer chamber of the Conway unit, 1 ml of boric acid (H 3 BO 3 ) is added to the inner chamber, 1 ml of saturated potassium carbonate (K 2 CO 3 ) is rapidly injected into the outer chamber, The mixture was stirred at 37 ° C for 1 hour and titrated with 0.02 N sulfuric acid (H 2 SO 4 ) solution to measure volatile basic nitrogen.
Volatile basic nitrogen (mg%) = 0.28 x (V1-V2) x F x D x 100 / S
V1: Proper consumption (ml) of 0.02 N sulfuric acid solution in blank test
V2: Proper consumption (ml) of 0.02 N sulfuric acid solution of this test,
F: Potency of 0.02 N sulfuric acid solution
D: Dilution factor (50 ml)
S: Weight of sample (g)
0.28: Volatile basic nitrogen (mg) reacted with 1 ml of 0.02 N sulfuric acid solution
In general, the content of volatile basic nitrogen in fresh fish is 5 ~ 10 ㎎%, 15 ~ 25 ㎎% in fresh fish, 30 ~ 40 ㎎% in early coral fish and 50 ㎎% have.
As shown in the above Table 2, the volatile basic nitrogen content tended to increase as the storage period was increased, and the red ginseng of the Example containing the red ginseng supernatant component except for Example 7 contained no red ginseng component or red ginseng The volatile basic nitrogen content was measured as the amount of volatile basic nitrogen decreased with the passage of time as compared with the comparative example including the perishable material.
In the case of Example 5, the content of volatile basic nitrogen was measured to be higher than that of the other examples until the third day, but it was gradually measured from the 9th day. This is because, in the early stage of storage of the seasoned saururus, the red ginseng saponin component and the perilla oil component It is believed that this effect is due to the fact that the coating film is completely dissolved in the purified water after the coating of the saccharide does not fully exhibit its efficacy.
In the case of Example 7, it is presumed that the content of volatile basic nitrogen increased slightly as the culture solution of the lactic acid bacteria contained in the seasoning solution promoted proteolysis of the fish meat.
From the above results, it was found that the seasoning solution prepared by the method of the present invention had the effect of improving the storage stability of saururus when extracting red ginseng with alkaline ionized water and ethanol and using only the supernatant by removing the precipitate containing the perishable material It can be seen that it is better.
≪ Test Example 3 >
In the above Test Example 2, the dumplings prepared with the seasoning solution were kept in the refrigerator for 3 days and then baked and prepared for grilling. The dumplings were prepared for 70 persons, And the overall preference degree were measured by the 5-point scale method, and the average values thereof are shown in Table 3 below.
As shown in Table 3, the color did not show a significant difference in each group, but the taste and flavor of the Example were better than the Comparative Example.
Particularly, Examples 5 and 6 were highly evaluated. In Example 5, perilla oil and other seasoning ingredients stored in capsules were protected by the coating film and were not lost during storage and cooking, so that the taste and flavor could be felt during eating. In the case of Example 6, it was pointed out that the vinegar made the fish flesh solid and the fish flesh reduced.
In the overall preference, the examples were evaluated to be better than the comparative examples, and the commerciality of the seasoning liquid prepared by the method of the present invention was confirmed.
Claims (6)
10 to 20 parts by weight of sugar, 10 to 20 parts by weight of D-sorbitol, 10 to 20 parts by weight of starch syrup and 0.5 to 10 parts by weight of soy sauce are mixed with 100 parts by weight of purified water to prepare an aqueous phase;
Mixing the water phase and the oil phase at a weight ratio of 100: 30 to 70 and homogenizing the mixture at 3000 to 4000 rpm for 3 to 10 minutes; And
And drying the homogenized mixture.
The saponin,
1000 to 1500 parts by weight of alkaline ionized water having a pH of 9 to 11 and 1000 to 1500 parts by weight of 95 to 99% (v / v) ethanol are added to 100 parts by weight of red ginseng and extracted at 50 to 70 ° C for 20 to 30 hours to prepare a red ginseng extract ;
Separating the red ginseng extract into a supernatant and a precipitate by standing at -5 to 5 ° C for 30 to 70 hours; And
And removing the separated supernatant liquid.
Wherein the saponin is a concentrate obtained by concentrating the supernatant at 50 to 70 DEG C for 1 to 2 hours so that the sum of the Rg1, Rb1 and Rg3 contents is 20 to 60 mg / g.
Wherein 1 to 5 parts by weight of vinegar is added to 100 parts by weight of the purified water.
Wherein 0.1 to 1.0 part by weight of a culture medium of lactic acid bacteria is added to 100 parts by weight of the purified water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020160049860A KR101664863B1 (en) | 2016-04-25 | 2016-04-25 | Method for Manufacturing Liquid Seasoning for Sailfin Sandfish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020160049860A KR101664863B1 (en) | 2016-04-25 | 2016-04-25 | Method for Manufacturing Liquid Seasoning for Sailfin Sandfish |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR101664863B1 true KR101664863B1 (en) | 2016-10-12 |
Family
ID=57173892
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020160049860A KR101664863B1 (en) | 2016-04-25 | 2016-04-25 | Method for Manufacturing Liquid Seasoning for Sailfin Sandfish |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR101664863B1 (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20140021946A (en) * | 2012-08-13 | 2014-02-21 | 배영진 | A preparing process of seasoning sauce |
| KR101505881B1 (en) * | 2014-11-25 | 2015-03-25 | 김선석 | Saponin Extract from Red Ginseng, and Method for Manufacturing the Same |
-
2016
- 2016-04-25 KR KR1020160049860A patent/KR101664863B1/en active IP Right Grant
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20140021946A (en) * | 2012-08-13 | 2014-02-21 | 배영진 | A preparing process of seasoning sauce |
| KR101505881B1 (en) * | 2014-11-25 | 2015-03-25 | 김선석 | Saponin Extract from Red Ginseng, and Method for Manufacturing the Same |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP4358957B2 (en) | Agent for scavenging or reducing free radicals or active oxygen | |
| JP2003135028A (en) | Functional food for health | |
| KR101170698B1 (en) | Seasoning powder for instant noodle | |
| JP2001346537A (en) | Functional food using fruit rind and method for producing the same | |
| KR100515973B1 (en) | Food preservative composition and food comprising the same | |
| KR101430213B1 (en) | Salt Fermented Squid Containing Ledebouriella seseloides, and Method for Manufacturing the Same | |
| KR101981564B1 (en) | Functional Kimchi Using Granulated and Its Manufacturing Method | |
| KR101186247B1 (en) | Manufacturing method of seasoning having excellent flavor and preservability comprising schizandra chinensis and lentinula edodes | |
| KR101551241B1 (en) | Hot pepper jam and a preparation method thereof | |
| KR102503979B1 (en) | Dakgalbi sauce and manufacturing method of the same | |
| KR101507880B1 (en) | Manufacturing Process for Rice Syrup by Added C3G Ingredient | |
| KR101664863B1 (en) | Method for Manufacturing Liquid Seasoning for Sailfin Sandfish | |
| JP6015833B2 (en) | Fermentation ripening beet, fermentation ripening beet paste of the processed product, fermentation ripening beet extract, method for producing fermentation ripening beet powder | |
| JP5835756B1 (en) | Fermented and aged beet, fermented and aged beet paste, fermented and aged beet powder | |
| KR101662150B1 (en) | Chokochujang using mulberry vinegar | |
| KR20210142545A (en) | Manufacturing method of homemade snack of fishery products keeping its original form for companion animal and homemade snack of fishery products keeping its original form for companion animal manufactured using the method | |
| KR101933043B1 (en) | Method for Manufacturing Soy Sauce Marinated Crab Containing Allium hookeri | |
| KR20160080341A (en) | Manufacturing Method of Black Garlic Kimchi Sauce Hamburg Steak | |
| KR101662147B1 (en) | Chokanjang using mulberry vinegar | |
| KR102489041B1 (en) | Production method of low salt napa cabbage kimchi using functional spice | |
| KR100476418B1 (en) | Calcium-enriched kimchi | |
| KR102397024B1 (en) | Kimchi taste powdered natural salad seasoning | |
| KR20190037888A (en) | Kimchi for reducing sodium-uptake using natural materials containing high level of potassium | |
| KR20120118174A (en) | Composition comprising seacucumber extract having anti-oxidation | |
| KR101883464B1 (en) | Safflower, ramie leaf, a piece of sweet potato stem flour to the mixture calcium drinks mixed with liquid raw materials calcium choran a liquid preparation method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant | ||
| FPAY | Annual fee payment |
Payment date: 20191002 Year of fee payment: 4 |