KR101735058B1 - Composition of low-salt Myungran-jeot and Changran Jootkal using Chinese pepper and Method for Manufacturing the same - Google Patents

Abstract

The present invention relates to a salted pollack roe and pollack tripe composition having the lower salt content using an extract of Chinese pepper and to a method for manufacturing the same. The salted pollack roe and pollack tripe composition is developed by selecting an optimal extraction condition capable of maximally extracting effective components (Sanshool) which increase a taste cognitive ability from Chinese paper through a reaction surface analysis method. Accordingly, the salted pollack roe and pollack tripe composition has the significantly reduced salt content and has excellent taste, texture, preference and flavors.

Description

[0001] The present invention relates to a method for manufacturing a sprout of citrus peel, a method for manufacturing the same,

The present invention relates to a sprouts and a sauce of a sprout cultivated by adding an acidulant extract to the sprouts, and a preparation method thereof.

Zanthoxylum piperitum De Candolle is a herbal medicine made by removing the peeled seeds of the plant as much as possible. It is used for abdominal pain, diarrhea, toothache, asthma and back pain caused by cold air of the abdomen. In addition, local anesthetic action, intestinal interlocking action, antibacterial action, etc. have been reported by pharmacological action. In addition, there is an effect such as strengthening of immunity, improvement of respiratory disease, and elimination of bad digestion. The appearance is a capsule consisting of 2 ~ 3 minutes. Each branch is circular and divided into 2 pieces. The outer surface of the fruit skin is dark yellowish red or dark red, with concave tiny dots due to loss of water and pale yellowish white color on the inside.

Sancho contains sanshool, a spicy ingredient, which has a spicy flavor that makes the tip of the tongue look like a spoon. Sanshol has antimicrobial action, increased intestinal fluid flow, diuretic action, blood pressure strengthening action and makes the cold and stomach healthy. In addition, the pungent ingredient of sanshool has local anesthetic and analgesic effects and is also used as an antidote when poisoned by fish poison. Especially, insecticidal effect of insects, fishes, and roundworms is strong and it is stimulant, and it is used as a spice for food using freshwater fish such as chu-tang because it alleviates the fishy smell through paralysis of taste and smell.

On the other hand, the salted fish is the fermented food representative of Korea along with the soup and kimchi, and it is stored at room temperature for a certain period of time after adding salt to a concentration of about 20% in the muscles, internal organs, germs, shellfishes, crustaceans and mollusks of fish and shellfish. At this time, the free amino acid and the other harmful compounds and nucleic acid decomposition products produced by fermentation by the autolytic enzyme and the microorganism in its own are combined with the salty taste and have a peculiar flavor.

As described above, the fermented fish is nutritionally not only a protein but also a carbohydrate, lipid, organic acid and other ingredients, and has a characteristic flavor. However, it has a high concentration of sodium chloride and has a disadvantage in a culture pattern favoring healthy eating habits of modern people Have a sense of rejection. Nutritionally, salted fish is one of the fewest intakes, but it has high salinity. Therefore, it is pointed out that it induces a meal that is predominant in cereals and causes cardiovascular disease, kidney disease and hypertension due to excessive intake of sodium due to ingestion of salty foods have. Nevertheless, the fermented seafood is strong in taste and serves as an appetite stimulant even with a small amount of intake, and occupies an important position as a seasoning for cooking food. Therefore, as a traditional food, the modern fermented seafood has problems to be improved in accordance with the changing food culture and functional, convenience, safety, and health-oriented inclination to meet the preferences of the new generation.

On the other hand, the low salt salted fish which has recently been released has a short time fermented by adding a small amount of salt from the seaweed, but it has a disadvantage that it does not have a deep flavor unique to salted fish.

In addition, although the policy is to reduce the sodium content of food, reducing the amount of salt may change the flavor and cause consumers to be dismissed. In addition, because of this, consumers are aware that low-sodium foods are tasteless, and food companies are not actively promoting sodium-labeled products. Thus, rather than improving the prescription of the original product, there is a tendency to launch a completely new, reduced product.

Therefore, it is urgently required to develop a salted fish product which is safe and has excellent quality such as taste and nutrition through materials developed with a scientific basis in a manufacturing process with sanitary facilities.

Korean Patent Registration No. 10-0589460 (registered on Jun. 2006) discloses a method for preparing frozen squid of frozen squid, and more particularly, to a method for preparing squid frozen squid by adding 4-5 wt% Fermented and then rapidly frozen at a temperature of -30 캜 or lower. In addition, by reducing the content of the conventional sodium chloride of 20% by weight or less, it is possible to lower the risk of causing adult diseases and improve storage stability without adding chemical preservatives such as sorbic acid, potassium sorbate, calcium sorbate and the like using ultra low temperature rapid freezing And it is possible to produce a high-quality low-salt frozen squid salted fish tailored to the taste of modern people while maintaining the inherent flavor of the salted fish. Korean Patent No. 10-0550669 (Registration Date: 2006.02.02) relates to a method for preparing low salt cod roe of frozen salt, more specifically, adding 4-5 wt% Fermented, and then rapidly frozen at a temperature of -30 캜 or lower. In addition, by reducing the content of the conventional sodium chloride of 20% by weight or less, it is possible to lower the risk of causing adult diseases and improve storage stability without adding chemical preservatives such as sorbic acid, potassium sorbate, calcium sorbate and the like using ultra low temperature rapid freezing And it is possible to produce a high-quality low-salt frozen Mongran japanese kumquat, which is suitable for the taste of modern people while maintaining the inherent flavor of the salted fish.

The present invention has been made to develop and provide a cod roe and a charcoal composition that does not lose taste, flavor, and nutrition while significantly reducing the salt content by using an active ingredient that increases taste intelligence.

The present invention provides a method for producing a basil extract composition, characterized by adding an acidulant extract to the basil. As described in the present invention, the addition of the acanthoxylum longicum extract can improve the taste intelligence, thereby reducing the salt content and producing the cod roe without losing flavor and nutrition.

In the method of the present invention, the method of preparing the fermented shrimp composition preferably includes a first seasoning step (a) in which salt, red pepper powder and coloring matter are added to a shrimp, and the shrimp is salted and colored by stirring; (B) a step of performing primary fermentation and aging after the step (a); After step (b), step (c) of adding and mixing an acidulant extract with a second seasoning; And (d) a step of secondary fermentation and aging after the step (c). Through such a process, it is possible to manufacture a manchisan sauce which does not lose the flavor and nutrition while reducing the salt content.

In the method of manufacturing the principal component of the present invention, it is preferable that the pigment is preferably a paprika-extracting pigment, a carmin pigment, a gardenia yellow pigment and a red pigment. The addition of coloring matter can further enhance the visual sensibility of the cod roe. Paprika extract pigment is a dark red lump, paste or viscous liquid with a slight peculiar smell. It is obtained by extracting the fruit of paprika (Capsicum annum L.) with organic solvent as a natural bitter coloring agent. Carmin pigment is classified as a natural pigment in Canada and the United States as a bitter pigment, but it is classified as a synthetic coloring in Korea and is widely used in foods that usually produce grape. Gardenia yellow color is a carotenoid-based coloring agent among natural bitart-derived coloring matter obtained by extracting or hydrolyzing fruit of gardenia with water or ethyl alcohol. Hongkuk pigment is a coloring matter produced by bacteria in the Hongkong region. It is designated as a food additive that Hongkuk pigments and Hongkuk yellow cattle use for coloring purposes.

In the method of manufacturing the principal cod composition of the present invention, at the time of the second seasoning in the above method of producing the common cod sole composition, preferably selected from the group consisting of acanthopanax extract, D-sorbitol solution, starch syrup, DL-malic acid, sodium L- glutamate, It is recommended that calcium lactate, purified water, brewed soy sauce, trehalose, white sugar, garlic powder and vitamins are added. By adding the above-mentioned components, it is possible to produce caustic potatoes which are sensually excellent in taste.

In the method of the present invention, the acidoligosaccharide extract preferably contains an ethanol aqueous solution having an ethanol content of 10 to 50% (v / v) as an extraction solvent at an extraction temperature of 40 to 80 DEG C and an extraction time of 1 to 24 hours It is more preferable to use ethanol aqueous solution having an ethanol content of 20 to 46% (v / v) as the extraction solvent under the conditions of the extraction temperature of 45 to 75 ° C and the extraction time of 10 to 20 hours good. As a result of the experiment of the present invention, it was found that an ethanol aqueous solution having an ethanol content of 20 to 46% (v / v) was used as an extraction solvent at an extraction temperature of 45 to 75 ° C and an extraction time of 10 to 20 hours (Sanshool), which is an active ingredient of sancho, can be obtained with high yield under the conditions of

On the other hand, the present invention relates to a method for producing a flavor enhancer, which comprises the steps of: (1) preparing a flavor enhancer, The present invention provides a citron extract supplemented with an acidulant extract characterized by containing purified water, brewed soy sauce, trehalose, white sugar, garlic powder, carmin pigment, vitamins, gardenia yellow color and red color pigment. When the above components are included, a cauline potato having excellent sensory properties can be produced while using less salt.

In the case of the basil fish oil composition of the present invention, the basil fish oil composition preferably contains 70 to 84% by weight of the sea lye, 3 to 11% by weight of the D-sorbitol solution, 3 to 11% by weight of the reclaimed salt, 1 to 6% 1 to 2% by weight, sodium L-glutamate 0.5 to 1.5% by weight, acidulant extract 0.5-1.5% by weight, red pepper powder 0.5-1% by weight, complex seasoning food (paprika extract pigment) 0.5-1% 0.4 to 0.8 wt% of D-sorbitol, 0.4 to 0.7 wt% of calcium lactate, 0.25 to 0.75 wt% of purified water, 0.25 to 0.75 wt% of brewed soy sauce, 0.2 to 0.6 wt% of trehalose, 0.1 to 0.3 wt% of white sugar, 0.1 to 0.2% by weight of carmin pigment, 0.03 to 0.09% by weight of carmin pigment, 0.005 to 0.015% by weight of vitamin, 0.005 to 0.015% by weight of gardenia yellow pigment and 0.005 to 0.015% by weight of red pigment. This is because it is possible to produce a fermented soy sauce composition which is superior in sensory characteristics at such a composition ratio.

In addition, the present invention provides a method for manufacturing a fermented shrimp composition, which comprises adding an extract of Sanchosang to the broth. As described in the present invention, the addition of the acidolic acid extract makes it possible to enhance the taste and intelligence, thereby making it possible to produce a scallop sauce which does not lose flavor and nutrition while reducing the salt content.

In the method for manufacturing a scalloped composition according to the present invention, the method for preparing the scalloped composition preferably comprises the steps of: (a) adding red pepper powder and pigments to the broth, mixing and primary seasoning; (B) a step of performing primary fermentation and aging after the step (a); After step (b), step (c) of adding and mixing an acidulant extract with a second seasoning; And (d) a step of secondary fermentation and aging after the step (c). Through such a process, it is possible to manufacture a manchisan sauce which does not lose the flavor and nutrition while reducing the salt content.

In the method for manufacturing a fermented sauce composition of the present invention, the pigment is preferably a paprika extract pigment. The addition of pigments can further enhance the visual sensibility of the spear. Paprika extract pigment is a dark red lump, paste or viscous liquid with a slight peculiar smell. It is obtained by extracting the fruit of paprika (Capsicum annum L.) with organic solvent as a natural bitter coloring agent.

In the method for manufacturing a fermented sauce composition according to the present invention, at the second seasoning of the above-described method for manufacturing a safflower composition, preferably selected are acanthoxylum extract, D-sorbitol powder, starch syrup, sodium L-glutamate, white sugar, garlic, It is advisable to add further. By adding the above-described components, a sunflower with excellent taste can be produced.

In the method for manufacturing a fermented sauce composition according to the present invention, the above-mentioned sancho extract preferably contains an ethanol aqueous solution having an ethanol content of 10 to 50% (v / v) as an extraction solvent at an extraction temperature of 40 to 80 ° C and an extraction time of 1 to 24 hours It is more preferable to use ethanol aqueous solution having an ethanol content of 20 to 46% (v / v) as the extraction solvent under the conditions of the extraction temperature of 45 to 75 ° C and the extraction time of 10 to 20 hours good. As a result of the experiment of the present invention, it was found that an ethanol aqueous solution having an ethanol content of 20 to 46% (v / v) was used as an extraction solvent at an extraction temperature of 45 to 75 ° C and an extraction time of 10 to 20 hours (Sanshool), which is an active ingredient of sancho, can be obtained with high yield under the conditions of

On the other hand, the present invention relates to a method for producing a flavor enhancer, which comprises the steps of: preparing a mixture of seasoning, syrup, onion, garlic, salt, white sugar, red pepper powder, compound seasoning food (paprika extract dye), compound seasoning food (mixed seasoning) The present invention provides a broth composition to which an antimycotanic acid extract is added, which comprises sodium glutamate, ginger juice and sesame. When the above ingredients are included, a sensory-superior sunflower can be produced while using less salt.

In the inventive sauce composition, the sauce composition preferably contains 40 to 55 wt% of corn syrup, 10 to 22 wt% of starch syrup, 5 to 15 wt% of onion, 5 to 12 wt% of garlic, 2 to 4 wt% 1 to 1.4% by weight of a compound seasoning food (mixed seasoning), 1 to 1.4% by weight of D-sorbitol powder, 1 to 4% by weight of a red pepper powder, 3 to 6% 1 to 1.4% by weight of red pepper, 0.5 to 1.5% by weight of an acidulant extract, 0.6 to 1.2% by weight of sodium L-glutamate, 0.5 to 0.8% by weight of ginger juice and 1.5 to 4.5% by weight of sesame seeds. This is because it is possible to produce a sensory superior flavor composition at such a composition ratio.

Meanwhile, in the present invention, the composition and manufacturing method of the cod roe and the preserved shrimp may include the steps of defrosting, weighing and wrapping, removing and sorting foreign substances through X-ray detection, external packing, refrigeration or freezing storage And the like.

In the present invention, the optimum extraction conditions for maximizing extraction of the active ingredient (Sanshool) which increases taste intelligence in Sancho were selected through the reaction surface analysis method. By using this, the salt and the salt contents were remarkably improved , But can also be used to produce a manchus roe and chanterelle composition having excellent taste, texture, taste and flavor.

1 (A) and 1 (B) show a contour diagram (A) and a surface diagram (B) showing the correlation between time and temperature by fixing the ethanol content at 30% (C) and surface diagram (D) showing the correlation between the ethanol content and the temperature by fixing the time to 12 hours. (E) and (F) (E) and surface diagram (F) showing the correlation of the contents.
FIG. 2 shows the results of optimization of the analysis of the optimum extraction conditions of the active ingredient (sanshool) of the sancho extract.
Fig. 3 is a process flow chart of the production of caustic soda.
4 is a flow chart of the manufacturing process of a sponge sauce.

The above Namha sauce composition can be produced by the following example. 70 to 84% by weight of frozen black liquor stored at -30 to 10 ° C or less was thawed at 0 to 20 ° C and then washed to obtain a mixture of 3 to 11% by weight of the reclaimed salt, 0.5 to 1% by weight of red pepper powder, 0.5 to 1% by weight of carmin pigment, 0.03 to 0.09% by weight of carmin pigment, 0.005 to 0.015% by weight of gardenia yellow pigment and 0.005 to 0.015% by weight of red pigment are firstly seasoned and colored and agitated. Thereafter, foreign matter is removed and selected for 16 hours or more using a stirrer, and primary fermentation and aging are performed at 0 to 10 ° C. After that, 0.5 to 1.5% by weight of D-sorbitol solution, 1 to 6% by weight of starch syrup, 1 to 2% by weight of DL-malic acid sodium, 0.5 to 1.5% by weight of sodium L- Wherein the brewed soy sauce is 0.2 to 0.75 wt%, the trehalose is 0.2 to 0.6 wt%, the white sugar is 0.1 to 0.3 wt%, the garlic powder is 0.1 to 0.4 wt%, the calcium lactate is 0.4 to 0.7 wt%, the purified water is 0.25 to 0.75 wt% 0.2% by weight and 0.005-0.015% by weight of vitamins, followed by secondary fermentation, secondary fermentation at 0 to 20 ° C, weighing, and packaging. After that, X-ray detection is performed to remove foreign substances, to select and package them, and store them at 0 ~ 20 ℃ for refrigerated products and -30 ~ 10 ℃ for frozen products.

The above-described broth composition can be produced by the following example. 40 ~ 55% by weight of frozen and stored frozen at -30 ~ 10 ℃ is thawed at 0 ~ 20 ℃, then washed and the foreign material is removed. Thereafter, salting was carried out using 5-15 wt% of onion, 2-4 wt% of preparation salt, 1 ~ 4 wt% of red pepper powder, 1 ~ 1.4 wt% of compound seasoning food (paprika extract dye) And dehydrated by dripping, first seasoned using a mixer, and then primary fermented and aged at 0 to 20 ° C. Thereafter, 0.5 to 1.5% by weight of the acantholyticus extract, 1 to 1.4% by weight of D-sorbitol powder, 10 to 22% by weight of starch syrup, 0.6 to 1.2% by weight of sodium L-glutamate, 3 to 6% 1 ~ 1.4 wt% of mixed seasoning food, 0.5 ~ 0.8 wt% of ginger juice and 1.5 ~ 4.5 wt% of sesame seeds are seasoned with a mixer and subjected to secondary fermentation at 0 ~ And aged, weighed and wrapped. Then, the foreign matter is removed, sorted and packaged by X-ray detection, and the frozen product is stored at 0 to 20 ° C or less for frozen products and at -30 to 10 ° C or less for frozen products.

Hereinafter, the structure and function of the present invention will be described in more detail with reference to the following examples. However, the scope of the present invention is not limited to the following examples, but includes modifications of equivalent technical ideas.

[ Example  1: Search for Optimum Extraction Conditions of Active Ingredients of Sancho]

In this example, the optimum extraction conditions for extracting the active ingredient (Sanshool) known to increase the taste sensation from the sancho was determined.

(1) Extraction condition and active ingredient (sanshool) analysis condition setting

The optimal extraction conditions for obtaining the active ingredient (sanshool) of Sancho were established through the reaction surface method. When the experiment was designed through the central synthesis design method (CCD) under the conditions of extraction temperature (50 ~ 70%), extraction time (6 ~ 18%) and ethanol (ethanol) 20 extraction conditions were set.

Standard Order Point type block Temperature time alc (ethanol) 11 -One One 60 1.909243 30 5 One One 50 6 40 15 0 One 60 12 30 One One One 50 6 20 18 0 One 60 12 30 16 0 One 60 12 30 8 One One 70 18 40 10 -One One 76.81793 12 30 4 One One 70 18 20 17 0 One 60 12 30 20 0 One 60 12 30 7 One One 50 18 40 13 -One One 60 12 13.18207 3 One One 50 18 20 19 0 One 60 12 30 12 -One One 60 22.09076 30 6 One One 70 6 40 14 -One One 60 12 46.81793 9 -One One 43.18207 12 30 2 One One 70 6 20

The column was loaded with TC C ₁₈ column (4.6 x 250 mm, 5 μAgilent, USA) and the mobile phase was loaded with H ₂ O (A) and ACN (0.1% acetic acid in DW) (B) were used, and the gradients shown in Table 2 were used. The flow rate was 0.3 mL / min, the column temperature was 25 ° C, the detection wavelength was 270 nm, and the injection volume was 10 μ.

Time H ₂ O (A) ACN (B) 0 85 15 20 30 70 50 30 70

Using the above extraction conditions and sanshool analysis conditions, the acidophilus was pulverized to 80 mesh or less, and the extraction temperature, ethanol content and extraction time were set as independent variables. Then, the active ingredient (sanshool) known to increase taste sensory intelligence by filtering the obtained sancho extract was analyzed by UPLC (waters, H-Class). The results of the reaction surface analysis are shown in Table 3 below.

Standard Order Point type block Temperature time alc (ethanol) area% 11 -One One 60 1.909243 30 52.14 5 One One 50 6 40 61.87 15 0 One 60 12 30 68.79 One One One 50 6 20 57.19 18 0 One 60 12 30 67.76 16 0 One 60 12 30 65.77 8 One One 70 18 40 64.25 10 -One One 76.81793 12 30 63.94 4 One One 70 18 20 64.48 17 0 One 60 12 30 68.58 20 0 One 60 12 30 65.62 7 One One 50 18 40 65.53 13 -One One 60 12 13.18207 64.05 3 One One 50 18 20 62.91 19 0 One 60 12 30 72.47 12 -One One 60 22.09076 30 64.7 6 One One 70 6 40 57.34 14 -One One 60 12 46.81793 65.38 9 -One One 43.18207 12 30 64.5 2 One One 70 6 20 56.65

The area% value of the active ingredient of the acidophilus according to the above extraction conditions was inputted into the response surface analysis (RSM) to obtain the dispersion analysis, the model summary, the coded coefficient, the contour diagram, the surface map and the reaction optimization data 6, Figs. 1 to 2). The optimum extraction time, temperature and% ethanol value were obtained through the contour map, surface map, and reaction optimization data.

As a result of analysis of the optimum value, it was expected that the effective ingredient (Sanshool) of the sancho was obtained at the maximum yield of 69.0211% at the extraction temperature of 58.8109 ℃, the extraction time of 14.5482 hours, and the ethanol content of 32.5420% , Time, and ethanol concentrations were determined as 58.8 ℃, 14.5h and 32.5%, respectively.

1 (A) and 1 (B) show a contour diagram (A) and a surface diagram (B) showing the correlation between time and temperature by fixing the ethanol content to 30% (C) and surface diagram (D) showing the correlation between the ethanol content and the temperature by fixing the time to 12 hours. (E) and (F) (E) and surface diagram (F) showing the correlation of the contents.

FIG. 2 shows the results of optimization of the analysis of the optimum extraction conditions of the active ingredient (sanshool) of the sancho extract.

Analysis of variance source DF Adj SS Adj MS F-value P-value model 9 392.885 43.654 11.72 0.000 Linear 3 159.600 53.200 14.28 0.001 Temperature One 2.397 2.397 0.64 0.441 time One 149.885 149.885 40.24 0.000 alc (ethanol) One 7.318 7.318 1.96 0.191  Square 3 222.736 74.245 19.93 0.000 Temperature * Temperature One 35.496 35.496 9.53 0.012 Time * Time One 188.853 188.853 50.70 0.000 alc * alc One 28.021 28.021 7.52 0.021  Secondary interactions 3 10.549 3.516 0.94 0.456 Temperature * Time One 3.591 3.591 0.96 0.349 Temperature * alc One 5.848 5.848 1.57 0.239 Time * alc One 1.110 1.110 0.30 0.597 error 10 37.246 3.725 Lack of conformity 5 5.773 1.155 0.18 0.957 Pure error 5 31.473 6.295 sum 19 430.131

Model summary S R-squared R-squared (corrected) R-squared (prediction) 1.92992 91.34% 83.55% 79.24%

Coded coefficient term effect Coefficient SE coefficient T-value P-value VIF a constant 68.192 0.787 86.63 0.000 Temperature -0.838 -0.419 0.522 -0.80 0.441 1.00 time 6.626 3.313 0.522 6.34 0.000 1.00 alc (ethanol) 1.464 0.732 0.522 1.40 0.191 1.00 Temperature * Temperature -3.139 -1.569 0.508 -3.09 0.012 1.02 Time * Time -7.240 -3.620 0.508 -7.12 0.000 1.02 alc * alc -2.789 -1.394 0.508 -2.74 0.021 1.02 Temperature * Time 1.340 0.670 0.682 0.98 0.349 1.00 Temperature * alc -1.710 -0.855 0.682 -1.25 0.239 1.00 Time * alc -0.745 -0.373 0.682 -0.55 0.597 1.00

[Example 2: Preparation of citron and shrimp sauce with addition of an acidulant extract]

In the present invention, an extract of Sanchos extract obtained under the optimum extraction conditions as described in Example 1 was used to make a manchus and a spear.

(1) Preparation of cod roe with acidulant extract

After cooling at -19 ℃ or lower, the browning was frozen at 0 ~ 10 ℃, washed, salted and colored, and seasoned first. Thereafter, debris was removed and selected for 16 hours or longer using a stirrer, and primary fermentation and aging were performed at 0 to 10 ° C. After that, it was seasoned and seasoned second, and fermented at 0 ~ 10 ℃ and aged, weighed and wrapped. Thereafter, foreign matter was removed, sorted and packaged by X-ray detection, and the refrigerated product was stored at 0 to 10 ° C or less and the frozen product was stored at -19 ° C or less (Fig. 3). Fig. 3 is a process flow chart of the production of caustic soda.

(2) Manufacture of Japanese persimmon safflower with acid extract

Frozen stored frozen at -18 ℃ or lower was frozen at 0 ~ 10 ℃ and then washed to remove foreign matter. Then, it was dehydrated with salting and dipping, firstly seasoned with a mixer, and primary fermentation and aging at 0 to 10 ° C. After that, they were seasoned with a mixer and secondly seasoned. Secondly fermented at 0 ~ 10 ℃, weighed and weighed. Thereafter, foreign matter was removed, sorted, and packaged by X-ray detection, and the refrigerated product was stored at 0 to 10 ° C or less and the frozen product was stored at -18 ° C or less (FIG. 4 is a flow chart of the manufacturing process of a sponge sauce.

[ Example  3: Original cod roe and Chalayan  Comparison of Sensory Tests of Citrus Acacia Extract and Charanthaceae Added with Sanchos Extract of the Present Invention]

In the present Example, the sensory evaluation of the conventional cod roe and charcoal shaku and the addition of the sancho extract of the present invention prepared in Example 2 were investigated.

Thirty children who participated in this test were panelists of 30 ~ 40s housewives who were recruited by the Korea Food Information Service. The evaluation method was evaluated by 10 persons at the sensory test booth before the sensory evaluation of this example. The preference test method used in the sensory test was 7 points scale, 1 point 'very bad', 2 points 'bad', 3 points 'a little bad', 4 points 'normal', 5 points 'a little good', 6 points And 'Excellent' and 'Very good'.

In addition, the taste evaluation properties were tested with color, flavor, salty taste, sweet taste, bitter taste and overall taste. The degree is 1 point 'very hard', 2 points' kite ', 3 points' slightly kite', 4 points' normal ', 5 points' slightly stronger ',' 6 points '' strong '' and 7 points 'very strong'.

 In addition, the evaluation attributes of degree were examined for color, aroma, salty taste, sweet taste and bitter taste. During the test, the panel was not communicated and the objective evaluation was made, and the sample was evaluated for a sufficient time. The sensory test results were analyzed by using the PASWStatistics18 program. The significance of each sample was verified by the independent sample T-test (p <0.05) The recipe of the citron and cod roe added with the extract is shown in Tables 7 to 8 below.

(A) of the conventional product and the recipe of the cod roe (B) supplemented with the present invention's sancho extract Existing product cod roe (A) Citrus extract (W) Product Name content(%) Product Name content(%) Light 75.13 Light 76.66 D-sorbitol solution 6.99 D-sorbitol solution 6.81 Salt 6.81 Salt 4.65 corn syrup 3.49 corn syrup 3.41 DL-sodium malate 1.26 DL-sodium malate 1.23 Sodium L-glutamate 1.05 Sodium L-glutamate 1.02 chili powder 0.79 Sancho extract One Complex seasoning food 0.79 chili powder 0.79 spirits 0.7 Complex seasoning food
(Paprika extract pigment) 0.79 D-sorbitol 0.59 spirits 0.68 Calcium lactate 0.56 D-sorbitol 0.59 Purified water 0.52 Calcium lactate 0.55 Brewed soy sauce 0.52 Purified water 0.51 Processed sugars 0.39 Brewed soy sauce 0.51 White sugar 0.2 Trehalose 0.39 Garlic powder 0.12 White sugar 0.2 Carmin pigment 0.06 Garlic powder 0.12 Vitamin C 0.01 Carmin pigment 0.06 Gardenia yellow 0.01 vitamin 0.01 Red pigment 0.01 Gardenia yellow 0.01 - - Red pigment 0.01 Sum 100 Sum 100

(A) of the existing product and the recipe of the Chinese cabbage (B) with the addition of the sancho extract of the present invention Original product Chalangan (A) Chrysanthemum extract added with wolfberry (B) Product Name content(%) Product Name content(%) Broke 45.54 Broke 47.49 corn syrup 16.78 corn syrup 15.62 onion 10.49 onion 10.39 garlic 8.69 garlic 8.61 Salt 4.79 Sanitary salt 3.32 White sugar 4.5 White sugar 4.45 chili powder 2.55 chili powder 2.52 Compound seasoning food 1 1.2 Complex seasoning food
(Paprika extract pigment) 1.19 Compound seasoning food 2 1.2 Combined seasoning food (mixed seasoning) 1.19 D-sorbitol 1.2 D-sorbitol powder 1.19 pepper 1.2 Blue pepper 1.19 Sodium L-glutamate 0.9 Sancho extract 1.00 Ginger juice 0.66 Sodium L-glutamate 0.89 Sesame 0.3 Ginger juice 0.65 Sesame 0.30 Sum 100 Sum 100

As a result, the acceptability of color was evaluated as 4.27 and 4.07, respectively, and the average likelihood was 0.426. The degree of color sensitivity was evaluated as 3.77 and 3.87 for both products, and the significant probability was 0.639.

Also, the preference of fragrance was evaluated as 'normal' as 4.43 and 4.50 in both products, and the significant probability was 0.645. The degree of flavor was evaluated as 'normal' with 4.17 points and 4.20 points in both products, and the significant probability was 0.882.

    In addition, the preference for salty taste was evaluated as 'slightly disliked' by the existing product, 3.83, while the product containing the acidosis extract of the present invention was rated as 'normal' at 4.10, and the significant probability was 0.284 appear. The degree of salty taste was evaluated as 'normal' with 4.43 points and 4.47 points in both products, and the significant probability was 0.873.

    Also, the preference of sweetness was evaluated as 4.30 and 4.27 for both products as 'normal', and the significant probability was 0.851. The degree of sweetness was evaluated as 'slightly weak' as 3.90 and 3.80 in both products, and the significant probability was 0.476.

    Also, the bitterness preference of both products was 4.00 and 4.10, respectively, and the average probability was 0.687. The degree of bitter taste was rated as 4.00 for the conventional product, and the improvement product with the acidic extract of the present invention was 3.93 for 'slightly weak', and the significant probability was 0.798 for the product appear.

    The overall likelihood of each product was 4.33 and 4.70, respectively, and it was found to be 'normal', with a significant probability of 0.133 indicating no difference between the two products. The above results are summarized in Table 9 below.

characteristic product Original cod roe Add cod roe extract group
number
Degree Color 4.27 ± 1.23 4.07 ± 1.11 incense 4.43 ± 0.97 4.50 + - 0.78 Salty taste 3.83 ± 1.12 4.10 ± 1.12 sweetness 4.30 ± 0.84 4.27 ± 0.87 bitter 4.00 0.98 4.10 ± 1.03 tablet
Degree Color 3.77 ± 0.97 3.87 ± 0.97 incense 4.17 ± 0.99 4.20 ± 0.89 Salty taste 4.43 + - 0.94 4.47 ± 0.82 sweetness 3.90 + 0.66 3.80 ± 0.85 bitter 4.00 ± 0.87 3.93 ± 1.05 Overall likelihood 4.33 ± 0.96 4.70 ± 1.02

Taken together, the results of the sensory evaluation show that the product of the present invention with the acidolic acid extract of the present invention does not differ from the conventional product in all items. Therefore, it is considered that the cod roe of the present invention, which is improved by the addition of the present acid roots extract of the present invention, is lower in salt than the conventional product, but the customer does not feel the difference from the existing cod roe in the case of the present invention having less salt content. It is judged that there is no difference from existing products.

On the other hand, in the case of Chalan sauce, the acceptability of color was evaluated as 4.97 and 4.67 for both products, and the significant probability was 0.095. The degree of color saturation was evaluated as 4.67 and 4.37 for both products, and the significance was 0.153.

Also. The odor intensity of the conventional product was 5.07, and the product of the present invention was 4.47. The odds ratio of the product was 0.008, and the difference between the two products . The degree of fragrance was evaluated as 'normal' with 4.73 points and 4.53 points in both products, and the significant probability was 0.440.

    Also, the preference of salty taste was evaluated as 4.53 and 4.27 'normal' in both products, and the significance probability was 0.234. The degree of salty taste was 4.40 and 4.33 for both products, and the average probability was 0.702.

    Also, the preference of sweetness was evaluated as 4.50 for both products as 'normal', and the significant probability was 1.000, indicating that there was no difference between the two products. The degree of sweetness was evaluated as 'normal' with 4.93 points for both products, and the significant probability was 1.000.

    In addition, the bitterness preference was evaluated as 4.53 and 4.23 for both products, and the significant probability was 0.194, indicating that there was no difference between the two products. The degree of bitter taste was evaluated as 'slightly weak' as 3.63 and 3.90 in both products, and the significant probability was 0.161.

Also, the acceptability of the texture was evaluated as 4.97 and 4.80 for both products, and the significant probability was 0.393. The degree of texture was evaluated as 'normal' as 4.43 and 4.67 for both products, and the significant probability was 0.326.

The overall likelihood of each product was 4.93 and 4.53, respectively, and the average likelihood was 0.103.

characteristic product Original sauce Extract of Sancho group
number
Degree Color 4.97 ± 0.93 4.67 ± 1.03 incense 5.07 ± 0.83 4.47 ± 0.94 Salty taste 4.53 ± 1.11 4.27 ± 1.28 sweetness 4.50 + - 0.90 4.50 ± 1.31 bitter 4.53 + - 0.80 4.23 ± 0.77 Texture 4.97 ± 0.82 4.80 + - 0.64 tablet
Degree Color 4.67 ± 0.80 4.80 ± 1.21 incense 4.73 ± 0.78 4.37 ± 1.00 Salty taste 4.40 + - 0.72 4.33 ± 0.88 sweetness 4.93 ± 0.83 4.93 ± 1.17 bitter 3.63 ± 1.07 3.90 + - 1.06 Texture 4.43 + - 0.74 4.67 ± 0.63 Overall likelihood 4.93 + - 0.94 4.53 ± 1.11

 As a result of the sensory evaluation, it was found that the sprouts added with the acidolytic acid extract of the present invention did not differ from the conventional products in all items. All the items except for the degree of bitter taste (3.90 points) were evaluated to be "normal" according to the present invention. Therefore, it was judged that the sunflower oil to which the present invention of the present invention is added is low-salt product than the conventional product, but the consumer does not feel the difference from the existing sunflower oil in the present invention having less salt content. And there was no difference.

[ Example  4: Consumer preference evaluation]

In this example, the consumer preference of prototypical cod roots and protracted pickled safflower added with the acid extract of the present invention was evaluated.

(A) and (B) and prototype prototype products (A) and (B) were prepared using the recipes described in Tables 11 to 12 for consumer preference evaluation Respectively. (A), (B), and (A) and (B) of prototypical products with acanthopanax senticosus extracts were evaluated. And further evaluated. The evaluation results are shown in Tables 13 to 14 together with the significant probability. The significance of the two products was verified using the PASWStatistics18 program. The significance of each sample was tested by T-test.

The recipes (A) and (B) of prototypes prepared by adding the acidulant extract Prototype product of spicy cod roe with acid extract (A) A prototype of mandarin orange with acid extract (B) Product Name content(%) Product Name content(%) Light 76.66 Light 76.66 D-sorbitol solution 6.81 D-sorbitol solution 6.8 Salt 4.65 Salt 4.65 corn syrup 3.41 corn syrup 3.41 DL-sodium malate 1.23 DL-sodium malate 1.23 Sodium L-glutamate 1.02 Sodium L-glutamate 1.01 Sancho extract One Sancho extract One chili powder 0.79 chili powder 0.83 Complex seasoning food
(Paprika extract pigment) 0.79 Complex seasoning food
(Paprika extract pigment) 0.79 spirits 0.68 spirits 0.68 D-sorbitol 0.59 D-sorbitol 0.63 Calcium lactate 0.55 Calcium lactate 0.55 Purified water 0.51 Purified water 0.51 Brewed soy sauce 0.51 Brewed soy sauce 0.51 Trehalose 0.39 Trehalose 0.36 White sugar 0.2 White sugar 0.18 Garlic powder 0.12 Garlic powder 0.11 Carmine pigment palm eldie 0.06 Carmine pigment palm eldie 0.06 vitamin 0.01 vitamin 0.01 Gardenia yellow 0.01 Gardenia yellow 0.01 Red pigment 0.01 Red pigment 0.01 Sum 100 Sum 100

The recipes (A) and (B) of prototype spruce products prepared by adding the acidulant extract Prototype of Angelica japonica with addition of Sancho extract (A) A prototype of Angelica japonica with the addition of Sancho extract (B) Product Name content(%) Product Name content(%) Broke 47.49 Broke 46.89 corn syrup 15.62 corn syrup 16.30 onion 10.39 onion 10.26 garlic 8.61 garlic 8.50 Sanitary salt 3.32 Sanitary salt 3.28 White sugar 4.45 White sugar 4.40 chili powder 2.52 chili powder 2.79 Complex seasoning food
(Paprika extract pigment) 1.19 Complex seasoning food
(Paprika extract pigment) 1.17 Combined seasoning food (mixed seasoning) 1.19 Combined seasoning food (mixed seasoning) 1.17 D-sorbitol powder 1.19 D-sorbitol powder 1.17 Blue pepper 1.19 Blue pepper 1.17 Sancho extract 1.00 Sancho extract 1.00 Sodium L-glutamate 0.89 Sodium L-glutamate 0.96 Ginger juice 0.65 Ginger juice 0.65 Sesame 0.30 Sesame 0.29 Sum 100.00 Sum 100.00

Consumer acceptability test of prototypes (A) and (B) characteristic product (A) (B) group
number
Degree Color 4.33 ± 0.92 4.53 + - 0.97 incense 4.17 ± 1.21 4.53 ± 1.01 Salty taste 3.83 ± 1.14 3.90 ± 1.12 Hot 4.23 + - 0.82 4.57 ± 0.86 sweetness 4.00 0.82 4.23 ± 0.73 bitter 4.00 0.95 3.70 ± 0.75 tablet
Degree Color 3.57 + - 0.95 4.77 ± 0.97 incense 4.20 ± 1.03 4.67 ± 0.76 Salty taste 4.50 + - 0.98 4.83 ± 0.79 Hot 3.27 ± 0.98 4.23 + - 0.82 sweetness 3.73 ± 0.94 4.00 0.74 bitter 4.07 ± 0.91 3.83 ± 0.95 Overall likelihood 4.40 0.93 6.60 ± 1.13

As a result of the evaluation, the two prototypes showed differences in the degree of color, flavor, and spicy taste, but there was no difference in preference of the items. In addition, there was no significant difference in taste and bitterness of salty, sweet and bitter taste. However, the more the salty taste, the color, the flavor, the hot taste and the sweet taste, . The degree of bitterness was judged to be favorable to the degree of preference when the degree was bitter. In addition, the overall acceptability of the two prototypes was significantly better than that of the prototype (A) (4.40), with a significant probability of 0.470 and no difference between the two prototypes.

On the other hand, Table 12 shows the results of evaluating the consumer preference of prototype (A) and (B)

 Consumer preference evaluation of sprouts characteristic product A B group
number
Degree Color 4.80 + - 0.85 4.50 + - 0.94 incense 5.00 + - 0.83 4.77 ± 0.73 Salty taste 4.47 ± 1.14 4.60 ± 1.04 Hot 4.80 0.76 4.87 ± 0.94 sweetness 4.57 + - 0.94 4.50 ± 1.11 bitter 4.47 ± 0.82 4.37 + 0.76 Texture 5.03 + 1.03 4.80 ± 1.10 tablet
Degree Color 4.20 ± 0.81 4.77 ± 0.77 incense 4.47 ± 0.90 4.47 ± 1.04 Salty taste 4.13 ± 0.78 4.60 ± 0.77 Hot 4.17 ± 0.91 4.77 ± 0.82 sweetness 4.50 + - 0.63 4.53 ± 0.78 bitter 3.30 ± 0.88 3.77 ± 0.94 Texture 4.40 + - 0.86 4.80 ± 0.92 Overall likelihood 6.10 + - 0.66 4.83 ± 0.83

The results showed that the two prototypes showed differences in the degree of color, salty, spicy and bitter items, but there was no difference in preference. The degree of preference and degree of texture was not significantly different, but the average value showed that the degree of preference was positive for the degree of preference. In addition, the overall likelihood of the two products showed a significant probability of 0.187, indicating no difference between the two products, The prototype of the spruce (A) was rated at 6.10, which was better than the prototype (B) of the spruce (4.83).

Claims (14)

delete (A) a primary seasoning step in which salt, red pepper powder and coloring matter are added to the egg white and stirred to salt and color the egg white;
(B) a step of performing primary fermentation and aging after the step (a);
After step (b), the mixture of the extracts of Sanchos, D-sorbitol, starch syrup, DL-malic acid sodium, L-sodium glutamate, alcohol, D-sorbitol, calcium lactate, purified water, brewed soy sauce, trehalose, white sugar, garlic powder and vitamins (C) adding and mixing and secondly seasoning; And
And (d) a step (d) of performing secondary fermentation and aging after the step (c).
3. The method of claim 2,
The above-
Paprika extract pigment, carmin pigment, gardenia yellow pigment and red pigment are added.
delete 3. The method of claim 2,
The above-
Wherein the extract is extracted with an aqueous ethanol solution having an ethanol content of 10 to 50% (v / v) as an extraction solvent at an extraction temperature of 40 to 80 ° C and an extraction time of 1 to 24 hours. Gt;
D-Sorbitol, Calcium Lactate, Purified Water, Brewed Soy Sauce, Trehalose, White Sugar, Garlic, D-Sorbitol Liquid, Sodium Syrup, Sodium Syrup, DL-Sodium Lactate, Sodium L-Glutamate, Wherein the extract comprises an extract of Phellinus linteus, powder, carmin pigment, vitamin, gardenia yellow and red pigment.
The method according to claim 6,
The above-
1 to 6% by weight of starch syrup, 1 to 2% by weight of sodium DL-malate, 0.5 to 1.5% by weight of sodium L-glutamate 0.5 to 0.9% by weight of D-sorbitol, 0.4 to 0.8% by weight of calcium lactate, 0.4 to 0.7% by weight of calcium lactate, 0.5 to 1% 0.2 to 0.75 wt% of purified water, 0.25 to 0.75 wt% of brewed soy sauce, 0.2 to 0.6 wt% of trehalose, 0.1 to 0.3 wt% of white sugar, 0.1 to 0.2 wt% of garlic powder, 0.03 to 0.09 wt% of carmin pigment, 0.005 to 0.015% by weight of gardenia yellow, 0.005 to 0.015% by weight of red pigment, and a citron extract.
delete (A) adding red pepper powder and pigments to the broth and mixing and primary seasoning;
(B) a step of performing primary fermentation and aging after the step (a);
(C) adding, after the step (b), adding, mixing and secondly seasoning with an acidulant extract, D-sorbitol powder, starch syrup, sodium L-glutamate, white sugar, garlic, mixed seasoning, ginger juice and sesame seeds; And
And (d) a step (d) of secondary fermentation and aging after the step (c).
10. The method of claim 9,
The above-
Wherein the extract is a paprika extract pigment.
delete 10. The method of claim 9,
The above-
Wherein the extract is extracted with an aqueous ethanol solution having an ethanol content of 10 to 50% (v / v) as an extraction solvent at an extraction temperature of 40 to 80 ° C and an extraction time of 1 to 24 hours. Gt;
Characterized in that it contains an extract of Phellinus linteus L., which is characterized in that it contains green onion, syrup, onion, garlic, sanitary salt, white sugar, red pepper powder, paprika extract dye, mixed seasoning, D-sorbitol powder, &Lt; / RTI &gt;
14. The method of claim 13,
The above-
A mixture of 10 to 22 wt% of starch, 5 to 15 wt% of onion, 5 to 12 wt% of garlic, 2 to 4 wt% of salt, 3 to 6 wt% of white sugar, 1 to 4 wt% of red pepper powder, 1 to 1.4% by weight of paprika extract dye, 1 to 1.4% by weight of mixed seasoning, 1 to 1.4% by weight of D-sorbitol powder, 1 to 1.4% by weight of blue pepper, 0.5 to 1.5% by weight of an acidulant extract, 0.5 to 1.5% by weight of sodium L- , 0.5 to 0.8 wt.% Of ginger juice, and 1.5 to 4.5 wt.% Of sesame seeds.

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