KR101771126B1 - Sauce containing allium hookeri and process for the preparation thereof - Google Patents

Abstract

The present invention relates to a sauces-containing sauce comprising a saffron as an active ingredient and a method for producing the saffron-containing sauce. The saffron-containing sauce prepared according to the present invention is used for meat, fish and various foods, And the taste can be mixed with the raw materials, thereby increasing the taste. In particular, when the triangular sauce of the present invention is applied to crustaceans, it is possible to soften the shell of crustaceans and to eat the nutrients contained in the crust, so that chewing activity is facilitated and the degree of preference is increased. In addition, It is expected that it can be usefully used as a functional food that can be enjoyed by both sexes because it can cook beneficial well-being food.

Description

[0001] The present invention relates to a saucer containing source and a method for producing the same,

The present invention relates to a triple-containing sauce comprising a triangle as an active ingredient and a process for producing the same.

With the development of modern industry, the function and importance of food is changing according to the needs of the times. The primary function of the food, which is the supply of energy needed for living and the supply of the nutrients necessary for the growth and maintenance of the human body, is decreasing in importance due to the improvement of income and living standard, but the secondary function of color, flavor, The third function of controlling the living body of the various physiologically active ingredients contained therein is becoming more important. In other words, the function and value of food has been transformed from the concept of nutrition into the concept of sign and biome regulation. From this point of view, the sauce is added to the dish to improve the taste of the food, improve appetite, Various physiologically active ingredients can give beneficial functions to the living body. Therefore, in the modern food culture, the importance of the source has been gradually expanded, leading to the development of various sources, and the development of the source plays an important role in the development of the eating habits.

The source of the sauce is derived from the Latin word 'Salsa', 'Salsus' or 'Sal' since the salt was used as the primary condiment, and all means Salt. Various sources have been created, and the name of the source has been given according to the person who invented the source, place name, material, and so on, and the number of kinds is several hundred. In addition to imparting taste, color and aroma to the food, the sauce promotes appetite, increases nutrition, maintains moisture, and harmonises the food. In the Orient, there are many kinds of sauces using various kinds of soup. In Korea, there are Bulgogi sauce, horseradish sauce, and mustard sauce. In China, there are chili sauce using oyster sauce and two halves. In Japan, saute sauce and teriyaki sauce It is classified as one source group because it is a special source.

Allium Hookeri is a plant that is known as Myanmar's origin and is also produced in India and China. It is widely used for locals. In Korea, it is cultivated nationwide in 2012 after trial cultivation in 2011, It is said to have three kinds of taste (sweetness, bitter taste, spicy taste). The leaves and roots of the tubers, also called root roots, contain essential amino acids valine, isoleucine, methionine, threonine, lysine, pheny lalanine, trytophan, Histidine and the like, and the content of vitamin A and vitamin C, nitrogen, phosphoric acid, iron, manganese, zinc and sulfur is high. In particular, the sulfur content is more than 6 times higher than that of garlic, more than 700 times more than garlic, and Korean Korean triplets are known to contain more than 700mg per 100g of dietary sulfur. Even if you do not hit it, you are not affected by wild animals, so there is an advantage of cultivation. In this kind of sulfur component, ginseng also contains beta sulfur mainly, and various kinds of sulfur components such as alpha, gamma, beta, delta, lambda,

In Sungbok, the sulfur is "very hot, tasty and toxic, but it drives out cold air in the body to regulate old chunks of the stomach and bad auspices, strengthen the muscles, and strengthen the muscles." It is known that it is excellent for detoxification of various pollution which causes cancer and incurable disease because it is transmitted as a sign of rejuvenation that the old man also regains youth by the preemptive medicine (仙药)

The natural dietary sulfur contained in the tubers helps to reduce diabetes, hyperlipemia and blood pressure by inhibiting cholesterol by inhibiting cholesterol. It has a strong anti-cancer activity that reduces the harmful substance, active oxygen, and has anti inflammation and sterilization action, diuretic and constipation It has various effects such as inhibitory action, restoration of sperm such as sperm and needle production, atopy, skin nose and exfoliation activity, strengthening of bones, prevention of hair loss.

Korean Patent Application Laid-Open No. 10-2014-0038644 discloses a process for producing a triple-bond ring and a method for producing a triple-ring ring by mixing triacylglyle with a sweetener, No. 10-2013-0141834 discloses a technique for producing a health food containing tri-leaf tea, which is prepared by mixing tri-egg powder with various functional ingredients, such as sour milk, omija, and hemp powder,

However, the above-mentioned reports are merely food products using the inherent efficacy of the triple-stick, but the development of various foods using triple-layered ceilings has not yet been completed.

Therefore, the present inventors have developed a sauces containing safflower as a basic task for producing functional well-being food using the safflower, and have continued research to find out the new efficacy thereof. As a result, it has been found that the safflower- The present inventors have completed the present invention by discovering that it is possible not only to remove the bitterness and smut of the raw materials of food but also to improve the texture of the raw materials of food.

Accordingly, a technical problem to be solved by the present invention is to provide a saucer-containing sauce.

Another technical problem to be solved in the present invention is to provide a method for producing a triangular-shaped sauce.

In order to solve the above-mentioned technical problems, the present invention provides a tri-leaf containing sauce comprising soy sauce as an active ingredient.

According to another aspect of the present invention, there is provided a method for producing a triangular-shaped sour source, which comprises the steps of:

(S1) washing the triptych and then removing foreign matter;

(S2) mixing the prepared triangle with the soy sauce, garlic, pepper, syrup, ginger, cinnamon, onion and water, followed by heating at 60 to 100 캜; And

(S3) cooling the heated mixture at room temperature, and then removing impurities.

The triple-containing sauce of the present invention can be generally used by adding source materials. For example, soy sauce, red pepper, starch syrup, ginger, cinnamon, onion and water can be mixed and used in addition to the triplets.

In the triple-containing sauce according to the present invention, the triplex is preferably used in an amount of 8 to 12 parts by weight, preferably 10 parts by weight, based on 100 parts by weight of soy sauce.

Preferably, 0.05 to 10 parts by weight of garlic, 0.05 to 10 parts by weight of pepper, 15 to 25 parts by weight of starch, 0.005 to 0.1 part by weight of ginger, and 0.005 to 0.1 part by weight of cinnamon are mixed with 100 parts by weight of soy sauce, 0.05 to 10 parts by weight of onion and 15 to 25% by weight of water are added. More preferably, 0.1 part by weight of garlic, 0.1 part by weight of pepper, 20 parts by weight of starch syrup, 0.01 part by weight of ginger, 0.01 0.1 part by weight of onion, and 20 parts by weight of water.

Preferably, according to one embodiment of the present invention, the present invention provides a process for preparing a tri-containing source characterized by comprising the steps of:

(S1) washing the triptych and then removing foreign matter;

(S2) immersing the prepared triplets in water and heating at 60 to 100 DEG C to prepare triangular broth;

(S3) adding the soy sauce, garlic, red pepper, starch syrup, ginger, cinnamon and onion to the above triangle soup and heating at 60 to 100 캜; And

(S4) cooling the heated mixture at room temperature, and then removing impurities.

In the triple-containing sauce according to the present invention, the triplex is preferably used in an amount of 8 to 12 parts by weight, preferably 10 parts by weight, based on 100 parts by weight of soy sauce.

In the step (S2), the triplex is immersed in water of 2 to 3 times the weight of the triplex and heated.

Preferably, 0.05 to 10 parts by weight of garlic, 0.05 to 10 parts by weight of pepper, 15 to 25 parts by weight of starch, 0.005 to 0.1 part by weight of ginger, and 0.005 to 0.1 part by weight of cinnamon are mixed with 100 parts by weight of soy sauce, 0.05 to 10 parts by weight of onion and 15 to 25% by weight of trifoliate. More preferably, 0.1 part by weight of garlic, 0.1 part by weight of pepper, 20 parts by weight of starch syrup, 0.01 part by weight of ginger, 0.01 part by weight, 0.1 part by weight of onion and 20 parts by weight of trifoliate.

In the present invention, the greenhouse can be used as it is or dried and powdered. The leaves, roots and head parts of the trichomes can be used. Preferably, the trilobate leaves, roots and root heads are mixed at a weight ratio of 1: 4: 3 to 1: 6: 5, more preferably 1: 5: Can be mixed and used.

Generally, all the cooking materials using the triple-helix are mainly used for leaves and roots, while the pedicel is used for salads and the head is used for seeds. In the present invention, the beneficial sulfur effect can be utilized have. Usually, when the plant is planted in March, the leaves will come up in May ~ June, and the first or second leaves that are grown at the beginning are most vulnerable. After 5 ~ 6 months, weakness descends to the root, followed by the strongest part of the head (the root). Therefore, when the blending ratio of the leaves, roots, and head of the triplex is out of the range, a small amount of a desired sulfur component may be contained.

In the present invention, the three-ply syrup can be mixed with the raw materials for producing the sauces all at once and heated in hot water, or they can be heated and extracted by adding the raw materials to the prawns extracted first from water.

Vegetables and the like other than the above can be added to the triangular sauce according to the preference of the present invention, and there is no limitation on the type and amount of the vegetable.

In the method for producing a triangular sauce according to the present invention, it is preferable to stop heating immediately after the boiling over of the soy sauce at the heating step, and then cool it at room temperature.

The heating step is preferably carried out at 60 to 100 ° C, preferably at 70 to 80 ° C. If the heating temperature is less than 60 ° C, the extraction of the triplets is insufficient, and if the heating temperature exceeds 100 ° C, useful sulfur components of the triplet are evaporated and reduced.

The saffron-containing sauce prepared according to the present invention can be applied to any kind of food. In particular, when the triangular sauce of the present invention is applied to meat in a conventional manner, it is possible not only to remove the meat, but also to improve the texture by softening the meat quality. In addition, the flavor of the dishes can be combined to improve the taste.

It is also possible to use the triangular sauce according to the present invention in the form of fish (for example, white fish, red fish, etc.), molluscic (for example, octopus, octopus, squid, squid, Lobster, etc.), and shellfish (scallop, oyster, foxtail, turtle, abalone, mussel, etc.). Especially when crustaceans such as crab or shrimp are used, the shells of crab and shrimp are softened, so that the nutrients contained in the shells can be edible and the chewing activity can be facilitated. In addition, the pungent taste mixed with the sweet potato such as sweet potato is reduced, and the sweet taste is increased, and the preference degree can be greatly increased.

As described above, by using the sauce containing the sauce according to the present invention for meat, aquatic products and various foods, it is possible to remove the meat and fishy inside of the meat, improve the texture of the food, . In particular, when the triangular sauce of the present invention is applied to crustaceans, it is possible to soften the shell of crustaceans and to eat the nutrients contained in the crust, so that chewing activity is facilitated and the degree of preference is increased. In addition, It is expected that it can be usefully used as a functional food that can be enjoyed by both sexes because it can cook beneficial well-being food.

BRIEF DESCRIPTION OF THE DRAWINGS The accompanying drawings, which are incorporated in and constitute a part of the specification, illustrate exemplary embodiments of the invention and, together with the description of the invention, It should not be construed as limited.
Figure 1 is a schematic representation of a method of making a tri-containing sauce of the present invention.

Hereinafter, embodiments of the present invention will be described in detail to facilitate understanding of the present invention. However, the embodiments according to the present invention can be modified into various other forms, and the scope of the present invention should not be construed as being limited to the following embodiments. Embodiments of the invention are provided to more fully describe the present invention to those skilled in the art.

≪ Example 1 > Production of triangular sauce

Leaves, roots and head parts of the trichomes were collected, washed, and then debris was removed.

10 parts by weight of a mixture of three kinds of leaves, roots and rootheads mixed at a weight ratio of 1: 5: 4, 100 parts by weight of soy sauce, 0.1 parts by weight of garlic, 0.1 part by weight of pepper, 20 parts by weight of starch syrup, 0.01 parts by weight of ginger, And 0.1 part by weight of onion were mixed and heated at 80 캜. When the soy sauce boiled and overflowed, it was turned off and cooled at room temperature.

Then, the residue was taken out from the cooled tri-containing sauce and the impurities were removed to obtain a triangular sauce.

≪ Example 2 >

A soy sauce paste was prepared according to a conventional method using the triangular sauce prepared in Example 1 above.

The obtained crabs were cleaned and the foreign matter was removed and the crab raw material according to the preference such as sugar, garlic, onion and the like was added to the washed crab, and the mixture was aged at 1 to 1 ° C for 1 day, , Boiled at 80 ℃, cooled down, poured into crabs, and aged for 3 days.

≪ Example 3 >

A soy sauce paste was prepared using a triangular sauce in the same manner as in Example 2, except that the ripening period in the last stage was set to 6 days.

<Example 4>

A soy sauce paste was prepared using a Samjaze sauce in the same manner as in Example 2, except that the ripening period at the last stage was 20 days.

&Lt; Example 5 >

A soy sauce paste was prepared using a triangular sauce in the same manner as in Example 2, except that the ripening period at the last stage was 23 days.

&Lt; Comparative Example 1 &

Soy sauce paste was prepared by the usual method without using the triangular sauce and aged for 3 days.

&Lt; Comparative Example 2 &

Soy sauce paste was prepared by general method without using triangular sauce and aged for 6 days.

&Lt; Comparative Example 3 &

Soy sauce paste was prepared by general method without using triangular sauce and aged for 20 days.

&Lt; Comparative Example 4 &

Soy sauce paste was prepared by general method without using triangular sauce and aged for 23 days.

&Lt; Test Example 1 >

Sensory quality evaluation was performed on the color, flavor, taste (salty taste), texture and overall acceptability of the soy sauce paste prepared in Examples 2 and 3 and the common soy sauce paste prepared in Comparative Examples 1 and 2 . The sensory quality evaluation scale of the sensory quality test was 15 points (9 points: very good, 7 points: good, 5 points: normal, 3 points: slightly worse, 1 point) Point: very bad). The sensory test results were verified by Duncan 's multiple range test at 5% level using ANOVA. The results are shown in Table 1 (mean value + standard deviation).

As shown in Table 1, excellent results were obtained in the soy sauces of Examples 2 and 3 using the triangular sauce according to the present invention in terms of salty taste, color, flavor and texture. Especially, as shown in the evaluation of the salty taste and the flavor, it was confirmed that the soy sauce varieties of Examples 2 and 3 using the triangular sauce according to the present invention had a reduced salty taste and an excellent fish smelling effect. When the soy sauce paste was cooked using the triangular sauce of the present invention, it was found that the soy sauce paste aged 6 days rather than the soy sauce paste aged 3 days obtained excellent sensory evaluation results.

In the above evaluation, superscripts in the same line are not statistically significant (95% significance).

&Lt; Test Example 2 > Hardness test

Hardness tests were carried out on the crab shells of the liver soybean paste prepared in Examples 4 and 5 and the common soybean paste prepared in Comparative Examples 3 and 4.

Using the Rheometer (Sun compact 100, Sun Scientific, Japan), the strength, hardness, and yield point are lost and the spring is restored without sacrificing elasticity. However, it is not restored by applying more than one force, which means the force at the point of time not to be restored). Repeated four times with No. 4 on crab shells of the same thickness and tested for 5 dogs. The results are shown in Table 2 (mean value ± standard deviation, n = 20).

As shown in Table 2, the shells of the soy sauce crab of Examples 4 and 5 using the triangular sauce according to the present invention were softer than those of the crab shells of Comparative Examples 3 and 4, indicating that the strength, hardness and yield value were low I could.

&Lt; Test Example 3 > Free amino acid analysis

The free amino acids of the liver soybean paste prepared in Examples 2 and 3 and the general soybean paste prepared in Comparative Examples 1 and 2 were analyzed and the results are shown in Table 3 below.

As shown in Table 3, it was found that the soy sael varieties of Examples 2 and 3 using the triangular sauce according to the present invention contained almost all the amino acids higher than those of the soy sauces of Comparative Examples 1 and 2.

As described above, by using the sauce containing the sauce according to the present invention for meat, fish, and various foods, it is possible to remove the fish meat and fish smell, improve the texture of the food, . In particular, when the triangular sauce of the present invention is applied to crustaceans, it is possible to soften the shell of crustaceans and to eat the nutrients contained in the crust, so that chewing activity is facilitated and the degree of preference is increased. In addition, It is expected that it can be usefully used as a functional food that can be enjoyed by both sexes because it can cook beneficial well-being food.

Claims (6)

delete delete A method for preparing a triangular-shaped soy sauce safflower sauce comprising the steps of:
(S1) washing the leaves, roots and head of the trichomes, and then removing the foreign substances;
(S2) 8-12 parts by weight of a mixture of leaves, roots and rootheads of the above-mentioned three-leafed rice prepared in a weight ratio of 1: 5: 4, 100 parts by weight of soy sauce, 0.05-10 parts by weight of garlic, 0.05-10 parts by weight of pepper, 0.005 to 0.1 part by weight of cinnamon, 0.05 to 10 parts by weight of onion, and 15 to 25 parts by weight of water, and then heating at 60 to 100 캜; And
(S3) cooling the heated mixture at room temperature, and then removing impurities. The method of claim 3,
Wherein the heating is stopped immediately when the soy sauce is boiled in the step (S2). delete delete

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