KR101822135B1 - Method for preparing seasoning composition for bulgogi and seasoning composition for bulgogi prepared by the same - Google Patents

Abstract

The present invention relates to a method for preparing a chitosan and saponin-enriched seasoning composition for stir-frying. According to the present invention, the method includes the steps of: (a) preparing a vegetable sauce by heating broth with peppers, garlic, gingers, sea tangles, and spring onions; (b) preparing a saponin sauce containing saponin; (c) preparing a mixed sauce by mixing the vegetable sauce with the saponin sauce; (d) adding refined rice wine to the mixed sauce and heating the mixed sauce; (e) adding chitosan oligosaccharide, soy sauce, and salt to the mixed sauce of Step (d) and heating the mixed sauce to prepare a seasoned mixed sauce; and (f) aging the seasoned mixed sauce. According to the present invention, the seasoning composition for Bulgogi (fire meat) has enhanced flavors and better nutritional balance and contains the functional ingredients, such as, chitosan and saponine, so the people can take the functional ingredients easily from the ordinary everyday dishes. Accordingly, the seasoning composition for Bulgogi of the present invention can provide the effects of reduction of the blood glucose, anti-inflammation, anti-cancer, protection of liver, fatigue recovery, promotion of appetite, and improvement of immunity.

Description

TECHNICAL FIELD The present invention relates to a method for preparing a bulgogi seasoning composition and a bulgogi seasoning composition prepared by the method.

The present invention relates to a process for producing a roasted meat sauce composition and a roasted meat sauce composition prepared by the method. More particularly, the present invention relates to a process for producing a roasted meat sauce composition capable of imparting a rich and sweet taste by using natural materials, And a bulb meat seasoning composition prepared according to the method.

Bulgogi is a mixture of garlic, parsley, sesame and red pepper powder mixed with seasonings such as soy sauce, sugar and salt, and Bulgogi is one of the traditional foods of Korea. And it is becoming a representative food to show the taste of Korea. In general, roasted meat sauce is used in a large amount of saccharide and chemical seasoning in order to improve the flavor by imparting a sweetness and a rich flavor, which may have a detrimental effect on health, and does not meet the trend of recent development of well-being food.

On the other hand, chitosan is a substance that is processed to make the chitin contained in crustaceans easily absorbed by human body, and refers to a substance obtained by deacetylation of chitin contained in crab crayfish and shrimp shell. In 1811, the French naturalist, Bracco, discovered the unknown element, or chitin, in mushrooms. Then, in 1859, the chemist Ruge deacetylated chitin to obtain a new material, and in 1894, scientist Hufe Zayira named it chitosan. Chitosan activates impaired cells to inhibit aging, strengthen immunity and prevent disease. It is also known to regulate the body rhythm with the function of activating the natural healing ability of the living body. The effect on the disease is as follows: First, it plays a role of adsorbing and excretion of excess cholesterol in the body, that is, acting as a cholesterol. Second, it inhibits the proliferation of cancer cells. Third, chloride ions that cause blood pressure rise are adsorbed and absorbed in the intestine and then released to the outside of the body, thereby increasing the blood pressure and inhibiting the action of the blood pressure. In addition, there are effects of controlling blood sugar, improving liver function, discharging heavy metals and pollutants. It is known that chitosan oligosaccharide is the most easily absorbed form of chitosan in the human body.

On the other hand, jujube has high solubility and excellent flavor as well as excellent storage stability when dried in an appropriate state, as described in Dong-Bumbo, breastfeeding, Has been widely used as a material for therapy. According to the classical pharmacopoeia, jujube has effects such as anti-aging, strengthening of internal nerves, improvement of nervous breakdown, treatment of anemia, loss of appetite and skin moisturizing, smooth harmonization of sudden action of medicines with strong efficacy among oriental medicines, .

In addition, the grapefruit seed extract has ascorbic acid equivalent to 45%, which is a reducing agent for metal ions, which generates oxygen radicals, especially hydrogen radicals, which inhibits the enzymatic activity distributed in the cell membrane and weakens the cell membrane function. Inhibits cell respiration and inhibits normal growth of microorganisms. In other words, it is known that microbes can be sterilized by inhibiting cell membrane weakening and cell respiration

Korean Patent Publication No. 1997-0025428 Korean Patent Publication No. 10-1750216

It is an object of the present invention to provide chitosan seasoning and jujube puree in a roasted meat seasoning composition to impart flavor and sweet taste to the chitosan seasoning composition to enhance the flavor and to reduce cholesterol and control blood sugar and liver function, The present invention is to provide a bulgogi seasoning composition which exhibits functionalities such as strengthening of the interior, improvement of nervous breakdown, treatment of anemia, loss of appetite, skin moisturizing and the like. Also, it is intended to provide a bulgogi seasoning composition which improves the storage stability by enhancing the preservation power of the seasoning without using an artificial preservative by preventing the propagation of microorganisms in the bulgogi seasoning composition by including the grapefruit seed extract in the bulgogi seasoning composition.

According to an aspect of the present invention,

(a) preparing a primary mixed material by mixing onion puree, chopped garlic, grapefruit seed extract, yeast extract, protein concentrate, xanthan gum and chitosan seasoning; (b) adding the jujube puree, the whitening agent, the purified water and the purified water to the primary mixed material and heating the mixture to prepare a secondary mixed material; And (c) adding starch syrup to the secondary mixed material and stopping heating, followed by stirring to prepare a bulgogi seasoning composition.

The step (a) comprises: (a-1) 60 to 70 parts by weight of chopped garlic relative to 100 parts by weight of onion purée; 0.1 to 0.5 parts by weight of grapefruit seed extract; And 4 to 8 parts by weight of a yeast extract; (a-2) 1 to 3 parts by weight of xanthan gum relative to 100 parts by weight of the protein concentrate; And 65 to 75 parts by weight of a chitosan seasoning; And (a-3) mixing the mixed material of step (a-1) and the mixed material of step (a-2) at a weight ratio of 1: 1 to 1: 1.2 to prepare a primary mixed material can do.

The mixing of step (a) can be carried out at a temperature of 10 to 30 占 폚.

The chitosan seasoning may include at least one selected from chitosan oligosaccharide, chitosan-glutamic acid salt, and chitosan-aspartic acid salt.

In step (b), 90 to 110 parts by weight of jujube puree per 100 parts by weight of the primary mixed material; 90 to 110 parts by weight per 100 parts by weight; 4 to 6 parts by weight of refined salt; And 500 to 1000 parts by weight of purified water may be added and heated while mixing to prepare a secondary mixed material.

The heating of step (b) may be carried out at 100 to 120 < 0 > C.

The purified water after heating in step (b) may remain in an amount of 400 to 550 parts by weight based on 100 parts by weight of the primary mixed material.

In step (c), 6 to 10 parts by weight of starch syrup may be added to 100 parts by weight of the secondary mixed material.

In step (c), the secondary mixed material is added with starch syrup and heating is stopped when the temperature is lowered to 90 to 92 占 폚, and stirring may be performed for 5 to 15 minutes.

According to another aspect of the present invention,

A roasted meat sauce composition prepared according to the above-described method is provided.

The sugar content of the bulgogi seasoning composition may be 39.5 to 42.5 Brix.

The composition of the bulgogi seasoning of the present invention not only enhances the flavor by imparting a rich and sweet taste to chitosan seasoning and jujube purée, but also reduces cholesterol, regulates blood sugar and improves liver function, releases pollutants such as heavy metals in the body, , Improvement of nervous breakdown, treatment of anemia, loss of appetite, skin moisturizing and the like. In addition, by including the grapefruit seed extract in the bulgogi seasoning composition, it is possible to prevent the propagation of the microorganism in the bulgogi seasoning composition and to enhance the preservation ability of the seasoning without increasing the use of the artificial preservative.

BRIEF DESCRIPTION OF THE DRAWINGS The present invention is capable of various modifications and various embodiments, and specific embodiments are illustrated in the drawings and described in detail in the detailed description. It is to be understood, however, that the invention is not to be limited to the specific embodiments, but includes all modifications, equivalents, and alternatives falling within the spirit and scope of the invention. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.

Hereinafter, the present invention will be described with reference to a method for producing a bulgogi seasoning composition.

First, Puree , chopped garlic, Grapefruit seed  Extract, yeast extract, protein concentration water, Xanthan gum , Chitosan seasonings are mixed to prepare a primary mixed material (step a).

Specifically, first, 60 to 70 parts by weight of ground garlic is added to 100 parts by weight of onion puree; 0.1 to 0.5 parts by weight of grapefruit seed extract; And 4 to 8 parts by weight of a yeast extract (step a-1).

The grapefruit seed extract has antibacterial components such as naringin and citral. Naringin is a flavonoid known as vitamin P, and citral has two isomers: geranial (citral-alpha) and neral (citral-beta).

The grapefruit seed extract may be a hot water or alcohol extract.

The extraction solvent used in the present invention includes water, a lower alcohol having 1 to 4 carbon atoms, a mixed solvent of the lower alcohol and water, acetone, ethyl acetate, chloroform, butyl acetate, 1,3-butylene glycol, Ether, and the like. More preferably, water or ethanol is used.

As used herein, the term 'extract' has the meaning of being used as a crude extract in the art, but broadly it can also include fractions in which the extract is further fractionated. It can also be prepared in powder form by further processes such as vacuum distillation and lyophilization or spray drying.

On the other hand, 1 to 3 parts by weight of xanthan gum per 100 parts by weight of the protein concentrate; And 65 to 75 parts by weight of a chitosan seasoning (step a-2).

The chitosan seasoning is preferably at least one selected from chitosan oligosaccharide, chitosan-glutamic acid salt and chitosan-aspartic acid salt.

Since chitosan is not decomposed spontaneously, the crab shell and shrimp shell are immersed in a 10 to 30% aqueous solution of glacial acetic acid (CH ₃ COOH) for 3 to 10 hours, washed with water and mixed with 10 to 20% aqueous solution of caustic soda (NaOH) The protein may be removed and the calcium may be removed by immersing it in a mixed solution of a 2 to 3% aqueous solution of phosphoric acid (H ₃ PO ₄ ) and a 5 to 10% aqueous solution of hydrochloric acid (HCI) at a weight ratio of 6: 4. Thereafter, if acetyl is removed by immersing in 5 to 20% caustic soda (NaOH) solution for 3 to 10 hours, chitosan which is well soluble in acid can be obtained. Finally, natural chitosan can be prepared by washing with water and pulverizing.

Since the natural chitosan is a polymer, it is preferably decomposed with chitosanase and used in the form of chitosan oligosaccharide. The chitosan-oligosaccharide is preferably in the range of 200 to 10,000 weight average molecular weight (M _w). When the weight average molecular weight (M _w ) is 10,000 or more, the absorption rate in the body is low and it is difficult to show the functionality of chitosan.

The chitosan-glutamic acid salt or the chitosan-aspartic acid salt may be prepared by adding glutamic acid or aspartic acid to a chitosan suspension and then dissolving it with a katosanase.

The chitosan seasoning may be produced by mixing a chitosan-glutamic acid salt or a chitosan-aspartic acid salt together with a chino acid oligosaccharide to exhibit an effect similar to a chemical seasoning used in the past.

The thus prepared mixed material of step (a-1) and the mixed material of step (a-2) are mixed at a weight ratio of 1: 1 to 1: 1.2 to prepare a first mixed material (step a-3) .

The mixing can be carried out at a temperature of 10 to 30 ° C, more preferably 20 to 26 ° C.

The mixing can be performed by placing the primary mixed material in a vessel such as a steam pot and then stirring sufficiently, and the stirring speed is preferably adjusted to 35 to 45 rpm.

Next, in the primary mixed material, Puree , Jungbang , Tablets and Purified water  Followed by mixing and heating to prepare a secondary mixed material (step b).

Specifically, 90 to 110 parts by weight of jujube puree per 100 parts by weight of the primary mixed material; 90 to 110 parts by weight per 100 parts by weight; 4 to 6 parts by weight of refined salt; And 500 to 1000 parts by weight of purified water.

The heating is preferably performed at 100 to 120 ° C.

The purified water after heating is preferably 400 to 550 parts by weight relative to 100 parts by weight of the primary mixed material.

The jujube purée can be produced by using both the black tea and the green juice, and they can be prepared by mixing them according to preference.

Thereafter, starch syrup was added to the secondary mixed material, heating was stopped With stirring  A roasted meat sauce composition is prepared (step c).

It is preferable to add 6 to 10 parts by weight of starch syrup to 100 parts by weight of the secondary mixed material.

Further, when the temperature of the secondary mixed material is lowered to 90 to 92 캜 by adding starch syrup, it is preferable to stop the heating and stir for 5 to 15 minutes. At this time, the stirring speed is preferably adjusted to 35 to 45 rpm.

The present invention provides a bulgogi seasoning composition prepared according to the method for preparing the bulgogi seasoning composition.

It is preferable that the sugar content of the above bulgogi seasoning composition is 39.5 to 42.5 Brix.

The salinity is preferably 5.2 to 5.8%, and the pH is preferably 5.0 to 5.6.

[Example]

Example  One

A mixture of 120 g of onion puree, 80 g of chopped garlic, 0.2 g of grapefruit seed extract (FEFBANK), and 8 g of yeast extract (ISKOKU JIS-PS, JH Trading) were mixed and mixed with 130 g of protein concentrate (protein concentrate 3, 2 g of xanthan gum (Samwood), and 90 g of chitosan seasoning were each prepared. These materials were placed in a steam pot and stirred at room temperature (40 rpm) to prepare a mixed material. On the other hand, 200 g of white sugar, 210 g of Hongdae purée, 10 g of purified water and 120 g of purified water were placed in a steam pot having a mixed material, and the mixture was heated to 100 캜 and stirred (40 rpm). Thereafter, 160 g of starch syrup (82 g of starch syrup) was put in. When the temperature dropped to about 90 ° C, the heating was stopped and stirring was continued for 10 minutes (40 rpm) to complete the bulgogi sauce.

The chitosan seasoning used herein was a mixture of chitosan oligosaccharide: chitosan-glutamic acid salt in a weight ratio of 1: 1, and chitosan seasoning was prepared by the following method. The chitosan-glutamate salt was added to a 5% suspension of purified chitosan in an amount of 5% of glutamic acid to dissolve it. Then, it was obtained by decomposing at 50 DEG C for 20 hours using chitosanase (Sigma). The chitosan oligosaccharide was prepared by decomposing chitosan at 50 DEG C for 10 hours to 24 hours using lactic acid and chitosanase (Sigma).

Comparative Example  One

The roasted meat sauce was prepared in the same manner as in Example 1, except that the grapefruit seed extract was not used.

Comparative Example  2

Roasted meat sauce was prepared in the same manner as in Example 1, except that a chemical rich seasoning (Umami Balance, Sampei Food) was used instead of chitosan seasoning and an additional pure sugar was used instead of jujube puree.

[Test Example]

Test Example  1: Storage stability analysis of seasoning composition

In order to measure the storage stability of the bulgogi seasoning compositions prepared according to Example 1 and Comparative Examples 1 and 2, the total number of bacteria in the seasoned composition stored at 5 ° C for 40 days was measured at intervals of 10 days. 1 ml of the sample and 9 ml of the sterilized 0.1% peptone solution were homogenized for 2 minutes and continuously diluted with decanter. 10 ml of each dilution was inoculated on a plate and mixed with a standard plate agar medium (Difco, MI, USA) and cultured at 37 ° C for 48 hours. The colonies formed were counted to determine the number of bacteria CFU / g) were measured, and the results are shown in Table 1 below.

division Days to save (days) 0 10 20 30 Example 1 6.63 × 10 ⁴ 6.55 x 10 ⁴ 6.93 × 10 ⁵ 8.24 × 10 ⁶ Comparative Example 1 7.04 × 10 ⁴ 3.77 × 10 ⁵ 9.44 × 10 ⁶ 6.08 × 10 ⁸ Comparative Example 2 5.85 × 10 ⁴ 6.93 × 10 ⁴ 7.02 × 10 ⁵ 9.93 × 10 ⁶

According to Table 1, the number of bacteria in all samples was 10 ⁴ CFU / g on the day of storage, but in Comparative Example 1 in which the grapefruit seed extract was not included, the number of bacteria rapidly increased to 10 ⁸ CFU / g at 30 days And in Example 1 and Comparative Example 2 in which the grapefruit seed extract was contained, the number of bacteria was gradually increased.

Test Example  2: Hyperlipidemia improvement efficacy analysis

Animal tests were conducted for the hyperlipemia-improving effect test on the roasted meat sauce composition prepared according to Example 1 and Comparative Examples 1 and 2. [ First, 20 rats with a body weight of 180 ± 10 g were fed with 30 g of hyperlipidemia-inducing diets daily for 4 weeks to induce hyperlipemia. Hyperlipidemia-induced diets increased the beef tallow by about 20 wt% in the basic diet, a corn-based diet, and excluded vegetable fats. Table 2 below shows the comparison of the nutritional components of specific basic diets and hyperlipidemia-induced diets.

nutrient Basic diet Hyperlipidemia-induced diet Casein 200 200 DL-methionine 3 3 Starch 150 150 Sugar 500 500 cellulose 50 50 vegetable oil 50 0 Mineral mixture 35 35 Vitamin mixture 10 10 Tartaric acid choline 2 2 Uji 0 200

The rats were divided into four groups of 5 rats in which hyperlipidemia was induced for 4 weeks. Each group was fed with 10 g of the roasted meat sauce prepared according to Example 1 and Comparative Examples 1 and 2, and 10 g of the basic diet, Were fed daily for 4 weeks, and the control group was fed with 20 g of basic diet for 4 weeks.

The total cholesterol content in the blood of each group was measured after the induction of hyperlipidemia (A), hyperlipidemia (B) and after 4 weeks of mixed diet (C), and the results are shown in Table 3 below. The values shown here are expressed as average values.

Payroll Total cholesterol (mg / dl) A B C Example 1 55 94 84 Comparative Example 1 56 95 86 Comparative Example 2 57 96 93 Control group 57 92 90

According to Table 3, the total cholesterol content of blood after the mixed diet was lower in the feed group of Example 1 and Comparative Example 1 than in the feed group of Comparative Example 2. As a result, the addition of chitosan seasoning and jujube puree was effective in the improvement of hyperlipemia.

Test Example  3: Sensory evaluation

20 evaluators were selected and the sensory evaluation was carried out on the bulgogi cooked with the bulgogi sauce according to Example 1 and Comparative Examples 1 and 2. The sensory evaluation was carried out in four items of taste, flavor, texture, and overall acceptability. When it was judged that 15 or more were good, ◎ was judged, 10 or more were judged to be good, Quot ;, and the others are marked with " x ". The results are shown in Table 4 below.

division flavor incense Texture Overall likelihood Example 1 ○ ◎ ◎ ○ Comparative Example 1 ○ ◎ ◎ ○ Comparative Example 2 ◎ ◎ ◎ ◎

Table 4 shows that the bulgogi cooked with the seasonings of Example 1 and Comparative Example 1 containing the chitosan seasoning and the jujube puree showed a slightly lower overall acceptability than the bulgogi cooked with the seasonings of Comparative Example 2 using puree and chemical seasonings , But there was no difference in the incense and texture except for taste, so there was no significant difference in overall taste. The inventive bulgogi seasoning composition exhibits excellent quality that exhibits health functionalities and improved shelf stability by using chitosan, jujube purée, and grapefruit seed extract.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, many modifications and changes may be made by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims. The present invention can be variously modified and changed by those skilled in the art, and it is also within the scope of the present invention.

Claims (11)

(a) preparing a primary mixed material by mixing onion puree, chopped garlic, grapefruit seed extract, yeast extract, protein concentrate, xanthan gum and chitosan seasoning;
(b) adding the jujube puree, the whitening agent, the purified water and the purified water to the primary mixed material and heating the mixture to prepare a secondary mixed material; And
(c) adding starch syrup to the secondary mixed material, stopping heating, and stirring to prepare a bulgogi seasoning composition,
Step (a)
(a-1) 60 to 70 parts by weight of chopped garlic relative to 100 parts by weight of onion purée; 0.1 to 0.5 parts by weight of grapefruit seed extract; And 4 to 8 parts by weight of a yeast extract;
(a-2) 1 to 3 parts by weight of xanthan gum relative to 100 parts by weight of the protein concentrate; And 65 to 75 parts by weight of a chitosan seasoning; And
(a-3) mixing the mixed material of step (a-1) and the mixed material of step (a-2) at a weight ratio of 1: 1 to 1: 1.2 to prepare a primary mixed material ,
The chitosan seasoning is a mixture of chitosan oligosaccharide and chitosan-
The chitosan oligosaccharide is prepared by decomposing chitosan with lactic acid and chitosanase,
Wherein the chitosan-glutamic acid salt is prepared by adding glutamic acid to a chitosan suspension, dissolving the glutamic acid, and then decomposing the chitosan-glutamic acid salt with chitosanase. delete The method according to claim 1,
Wherein the mixing of step (a) is carried out at a temperature of 10 to 30 占 폚. delete delete The method according to claim 1,
Wherein the heating of step (b) is carried out at 100-120 < 0 > C. The method according to claim 1,
Wherein the purified water after heating in step (b) is present in an amount of 400 to 550 parts by weight based on 100 parts by weight of the primary mixed material. The method according to claim 1,
Wherein in step (c), 6 to 10 parts by weight of starch syrup is added to 100 parts by weight of the secondary mixed material. The method according to claim 1,
In step (c), the syrup is added to the secondary mixed material, and heating is stopped when the temperature is lowered to 90 to 92 占 폚, and the mixture is stirred for 5 to 15 minutes. A roasted meat seasoning composition prepared according to any one of claims 1, 3, and 6 to 9. 11. The method of claim 10,
Wherein the bulb meat seasoning composition has a sugar content of 39.5 to 42.5 Brix.