KR101822135B1 - Method for preparing seasoning composition for bulgogi and seasoning composition for bulgogi prepared by the same - Google Patents
Method for preparing seasoning composition for bulgogi and seasoning composition for bulgogi prepared by the same Download PDFInfo
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- KR101822135B1 KR101822135B1 KR1020170125114A KR20170125114A KR101822135B1 KR 101822135 B1 KR101822135 B1 KR 101822135B1 KR 1020170125114 A KR1020170125114 A KR 1020170125114A KR 20170125114 A KR20170125114 A KR 20170125114A KR 101822135 B1 KR101822135 B1 KR 101822135B1
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- chitosan
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- parts
- mixed material
- sauce
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Classifications
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- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/06—Meat products; Meat meal; Preparation or treatment thereof with gravy or sauce
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- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
Description
본 발명은 불고기 양념 조성물의 제조방법 및 그 방법에 따라 제조된 불고기 양념 조성물에 관한 것으로, 더욱 상세하게는 자연재료를 사용하여 감칠맛과 단맛을 부여하고, 보존력을 높일 수 있는 불고기 양념 조성물의 제조방법 및 그 방법에 따라 제조된 불고기 양념 조성물에 관한 것이다. 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.
불고기 양념은 간장, 당류, 식염을 기본원료로 하고 그 위에 각종 마늘, 파, 참깨, 고춧가루 등의 양념을 혼합한 것으로서, 이를 이용한 불고기 요리는 한국의 전통음식 중의 하나로써, 세계 각국의 외국인들의 입맛에도 잘 맞아 한국의 맛을 선보이는 대표적인 음식이 되고 있다. 통상적으로 불고기 양념은 단맛과 감칠맛을 부여하여 풍미를 향상시키기 위하여 당류와 화학 조미료가 많은 양으로 사용됨으로써 건강에 해로운 영향을 미칠 수 있으며, 최근의 웰빙 식품 개발의 추세에도 부응하지 않는다.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.
한편, 키토산은 갑각류에 함유되어 있는 키틴을 인체에 흡수가 쉽도록 가공한 물질로서, 게나 가재, 새우 껍데기에 들어 있는 키틴을 탈아세틸화하여 얻어낸 물질을 말한다. 1811년 프랑스의 자연사학자 브라코노가 버섯에 포함되어 있는 미지의 성분, 즉 키틴을 발견한 것이 시초이다. 그후 1859년 화학자 루게가 키틴을 탈아세틸화하여 새로운 물질을 얻어냈으며, 1894년에 과학자 후페 자이라가 이를 키토산이라 명명하였다. 키토산은 피폐해진 세포를 활성화하여 노화를 억제하고 면역력을 강화해주며 질병을 예방해준다. 또한 생체의 자연적인 치유 능력을 활성화하는 기능과 함께 생체 리듬을 조절해주는 것으로 알려져 있다. 병에 대한 효능은 첫째, 체내에 과잉된 유해 콜레스테롤을 흡착, 배설하는 역할 즉 탈콜레스테롤 작용을 한다. 둘째, 암 세포의 증식을 억제하는 항암 작용을 한다. 셋째, 혈압 상승의 원인이 되는 염화물 이온을 흡착, 장에서의 흡수를 억제한 뒤 체외로 배출시킴으로써 혈압 상승 억제 작용 및 장내의 유효 세균을 증식시키고 세포를 활성화시킨다. 그 밖에도 혈당 조절과 간 기능 개선 작용, 체내 중금속 및 오염 물질 배출 등의 효과가 있다. 인체에 가장 흡수되기 쉬운 키토산의 형태는 키토산 올리고당인 것으로 알려져 있다.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.
한편, 대추는 동의보감, 의방유취, 항약구급방 등의 한방약전에서 기술된 바와 같이, 그 자체의 당도가 높고 풍미가 우수할 뿐만 아니라 적정한 상태로 건조된 경우에 저장성이 뛰어나, 특히, 예로부터 민간 한방요법의 재료로 널리 이용되어 왔다. 고전 약전에 의하면 대추는 노화방지, 내장강화, 신경쇠약개선, 빈혈치료, 식욕부진, 피부윤택 등의 효능이 있으며, 한방약재중에서 강한 효능을 가진 약재의 급격한 작용을 부드럽게 조화시켜 주고, 독성을 중화하는 효능이 있다.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, .
또한, 자몽종자 추출물에는 45%에 상당하는 아스코르브산이 있으며, 이 성분은 금속 이온들의 환원제로서 산소계 특히, 수소 라디칼을 생성시켜 이것이 세포막에 분포되어 있는 효소활성을 저해하여 세포막 기능을 약화시킴으로, 미생물의 세포 호흡 작용을 저해하여 미생물의 정상 생육을 억제한다. 즉, 세포막의 약화와 세포 호흡작용을 억제함으로써 미생물의 살균을 도모할 수 있는 것으로 알려져 있다In 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
본 발명의 목적은 불고기 양념 조성물에 키토산 조미료와 대추 퓨레를 포함시켜 감칠맛과 단맛을 부여하여 풍미를 높일 뿐 아니라, 콜레스테롤 저하, 혈당 조절과 간 기능 개선 작용, 체내 중금속 등 오염 물질 배출, 노화방지, 내장강화, 신경쇠약개선, 빈혈치료, 식욕부진, 피부윤택 등의 기능성을 나타내는 불고기 양념 조성물을 제공하는 데 있다. 또한, 불고기 양념 조성물에 자몽종자 추출물을 포함시킴으로써 불고기 양념 조성물 내에 미생물의 번식을 막아 인공 보존제를 사용하지 않고도 양념의 보존력을 높여 저장성을 높이는 불고기 양념 조성물을 제공하는 데 있다.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.
본 발명의 일 측면에 따르면, According to an aspect of the present invention,
(a) 양파 퓨레, 다진 마늘, 자몽종자 추출물, 효모 추출물, 단백질 농축물, 잔탄검, 키토산 조미료를 혼합하여 1차 혼합재료를 제조하는 단계; (b) 상기 1차 혼합재료에 대추 퓨레, 정백당, 정제염 및 정제수를 넣어 혼합하면서 가열하여 2차 혼합재료를 제조하는 단계; 및 (c) 상기 2차 혼합재료에 물엿을 넣고 가열을 중지한 후 교반하여 불고기 양념 조성물을 제조하는 단계;를 포함하는 불고기 양념 조성물의 제조방법이 제공된다.(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.
단계 (a)는, (a-1) 양파 퓨레 100중량부에 대하여 다진 마늘 60 내지 70중량부; 자몽종자 추출물 0.1 내지 0.5중량부; 및 효모 추출물 4 내지 8중량부;를 포함하는 혼합재료를 제조하는 단계; (a-2) 단백질 농축물 100중량부에 대하여 잔탄검 1 내지 3중량부; 및 키토산 조미료 65 내지 75중량부;를 포함하는 혼합재료를 제조하는 단계; 및 (a-3) 상기 단계 (a-1)의 혼합재료와 단계 (a-2)의 혼합재료를 1:1 내지 1:1.2의 중량비로 혼합하여 1차 혼합재료를 제조하는 단계;를 포함할 수 있다.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.
단계 (a)의 혼합은 10 내지 30℃의 온도에서 수행될 수 있다.The mixing of step (a) can be carried out at a temperature of 10 to 30 占 폚.
상기 키토산 조미료는 키토산 올리고당, 키토산-글루탐산염 및 키토산-아스파르트산염 중에서 선택된 1종 이상을 포함할 수 있다.The chitosan seasoning may include at least one selected from chitosan oligosaccharide, chitosan-glutamic acid salt, and chitosan-aspartic acid salt.
단계 (b)에서, 상기 1차 혼합재료 100중량부에 대하여 대추 퓨레 90 내지 110중량부; 정백당 90 내지 110중량부; 정제염 4 내지 6중량부; 및 정제수 500 내지 1000중량부;를 넣어 혼합하면서 가열하여 2차 혼합재료를 제조할 수 있다.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.
단계 (b)의 가열은 100 내지 120℃에서 수행될 수 있다.The heating of step (b) may be carried out at 100 to 120 < 0 > C.
단계 (b)의 가열 후 상기 정제수는 상기 1차 혼합재료 100중량부에 대하여 400 내지 550중량부 잔존할 수 있다.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.
단계 (c)에서, 상기 2차 혼합재료 100중량부에 대하여 물엿 6 내지 10중량부를 넣을 수 있다.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.
단계 (c)에서, 상기 2차 혼합재료에 물엿을 넣어 90 내지 92℃로 온도가 내려갈 때 가열을 중단하고 5 내지 15분간 교반할 수 있다.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.
본 발명의 다른 하나의 측면에 따르면,According to another aspect of the present invention,
상술한 방법에 따라 제조된 불고기 양념 조성물이 제공된다.A roasted meat sauce composition prepared according to the above-described method is provided.
상기 불고기 양념 조성물은 당도가 39.5 내지 42.5 Brix 일 수 있다.The sugar content of the bulgogi seasoning composition may be 39.5 to 42.5 Brix.
본 발명의 불고기 양념 조성물은 키토산 조미료와 대추 퓨레를 포함시켜 감칠맛과 단맛을 부여하여 풍미를 높일 뿐 아니라, 콜레스테롤 저하, 혈당 조절과 간 기능 개선 작용, 체내 중금속 등 오염 물질 배출, 노화방지, 내장강화, 신경쇠약개선, 빈혈치료, 식욕부진, 피부윤택 등의 기능성을 나타낼 수 있다. 또한, 불고기 양념 조성물에 자몽종자 추출물을 포함시킴으로써 불고기 양념 조성물 내에 미생물의 번식을 막아 인공 보존제를 사용하지 않고도 양념의 보존력을 높여 저장성을 높일 수 있다.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.
본 발명은 다양한 변환을 가할 수 있고 여러 가지 실시예를 가질 수 있는 바, 특정 실시예들을 도면에 예시하고 상세한 설명에 상세하게 설명하고자 한다. 그러나, 이는 본 발명을 특정한 실시 형태에 대해 한정하려는 것이 아니며, 본 발명의 사상 및 기술 범위에 포함되는 모든 변환, 균등물 내지 대체물을 포함하는 것으로 이해되어야 한다. 본 발명을 설명함에 있어서 관련된 공지 기술에 대한 구체적인 설명이 본 발명의 요지를 흐릴 수 있다고 판단되는 경우 그 상세한 설명을 생략한다.
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.
이하, 본 발명이 불고기 양념 조성물의 제조방법에 대해 설명하도록 한다.Hereinafter, the present invention will be described with reference to a method for producing a bulgogi seasoning composition.
먼저, 양파 First, 퓨레Puree , 다진 마늘, , chopped garlic, 자몽종자Grapefruit seed 추출물, 효모 추출물, 단백질 Extract, yeast extract, protein 농축concentration 물, water, 잔탄검Xanthan gum , 키토산 조미료를 혼합하여 1차 혼합재료를 제조한다(단계 a)., Chitosan seasonings are mixed to prepare a primary mixed material (step a).
구체적으로, 우선 양파 퓨레 100중량부에 대하여 다진 마늘 60 내지 70중량부; 자몽종자 추출물 0.1 내지 0.5중량부; 및 효모 추출물 4 내지 8중량부;를 포함하는 혼합재료를 제조한다(단계 a-1).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).
상기 자몽종자 추출물은 나린진 및 시트랄과 같은 항균성분이 존재한다. 나린진은 비타민 P로 알려진 후라보노이드이고, 시트랄은 게라니알(geranial, citral-alpha)과 네랄(neral, citral-beta)의 두 가지 이성질체가 존재한다.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).
상기 자몽종자 추출물은 열수 또는 알코올 추출물 일 수 있다.The grapefruit seed extract may be a hot water or alcohol extract.
본 발명에서 이용되는 추출용매는 물, 탄소수 1-4의 저급 알코올, 상기 저급 알코올과 물과의 혼합용매, 아세톤, 에틸 아세테이트, 클로로포름, 부틸아세테이트, 1,3-부틸렌글리콜, 헥산, 디에틸에테르 등을 사용할 수 있으며, 더욱 바람직하게는 물, 에탄올을 사용하는 것이다.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.
본 명세서에서 사용되는 용어 ‘추출물’은 당업계에서 조추출물(crude extract)로 통용되는 의미를 갖지만, 광의적으로는 추출물을 추가적으로 분획(fractionation)한 분획물도 포함할 수 있다. 또한, 감압 증류 및 동결 건조 또는 분무 건조 등과 같은 추가적인 과정에 의해 분말 상태로 제조될 수 있다.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.
한편, 단백질 농축물 100중량부에 대하여 잔탄검 1 내지 3중량부; 및 키토산 조미료 65 내지 75중량부;를 포함하는 혼합재료를 제조한다(단계 a-2).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).
상기 키토산 조미료는 키토산 올리고당, 키토산-글루탐산염 및 키토산-아스파르트산염 중에서 선택된 1종 이상인 것이 바람직하다.The chitosan seasoning is preferably at least one selected from chitosan oligosaccharide, chitosan-glutamic acid salt and chitosan-aspartic acid salt.
키토산은 자연분해가 이루어지지지 않으므로써 우선 게 껍질, 새우 껍질을 빙초산(CH3COOH) 10 내지 30% 수용액에 3 내지 10시간 침지한 후, 물로 세척하고 가성소다(NaOH) 10 내지 20% 수용액으로 단백질을 제거하고, 인산(H3PO4) 2 내지 3% 수용액과 염산(HCI) 5 내지 10% 수용액을 6:4 중량비로 혼합한 혼합용액에 침지시켜 칼슘을 제거할 수 있다. 이후, 5 내지 20% 가성소다(NaOH) 용액에 3 내지 10시간 침지하여 아세틸을 제거하면 산에 잘 녹는 키토산을 수득할 수 있으며, 얻을 수 있다. 마지막으로 물로 세척하고 분쇄하여 천연 키토산을 제조할 수 있다. 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.
상기 천연 키토산은 고분자이므로 키토사나아제로 적절히 분해하여 키토산 올리고당 형태로 사용하는 것이 바람직하다. 상기 키토산 올리고당은 중량 평균 분자량(Mw)이 200 내지 10,000인 것이 바람직하다. 중량 평균 분자량(Mw)이 10,000 이상인 경우 체내 흡수율이 낮아져 키토산의 기능성을 나타내기 어렵다.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.
상기 키토산-글루탐산염 또는 키토산-아스파르트산염은 키토산 현탁액에 글루탐산 또는 아스파르트산을 첨가하여 혼합한 후, 카토사나아제를 사용하여 분해시킴으로써 제조될 수 있다. 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.
상기 키토산 조미료는 키노산 올리고당과 함께 키토산-글루탐산염 또는 키토산-아스파르트산염을 혼합하여 제조함으로써 종래 사용하던 화학 조미료와 유사한 효과를 나타낼 수 있다.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.
이와 같이 제조된 상기 단계 (a-1)의 혼합재료와 단계 (a-2)의 혼합재료를 1:1 내지 1:1.2의 중량비로 혼합하여 1차 혼합재료를 제조한다(단계 a-3).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) .
상기 혼합은 10 내지 30℃의 온도에서 수행될 수 있으며, 더욱 바람직하게는 20 내지 26℃에서 수행할 수 있다. The mixing can be carried out at a temperature of 10 to 30 ° C, more preferably 20 to 26 ° C.
상기 혼합은 1차 혼합재료를 스팀솥 등의 용기에 넣은 후 충분히 교반시킴으로써 수행할 수 있고 교반속도는 35 내지 45rpm으로 조절하는 것이 바람직하다.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.
다음으로, 상기 1차 혼합재료에 대추 Next, in the primary mixed material, 퓨레Puree , , 정백당Jungbang , 정제염 및 , Tablets and 정제수를Purified water 넣어 혼합하면서 가열하여 2차 혼합재료를 제조한다(단계 b). Followed by mixing and heating to prepare a secondary mixed material (step b).
구체적으로, 상기 1차 혼합재료 100중량부에 대하여 대추 퓨레 90 내지 110중량부; 정백당 90 내지 110중량부; 정제염 4 내지 6중량부; 및 정제수 500 내지 1000중량부;를 혼합하는 것이 바람직하다. 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.
상기 가열은 100 내지 120℃에서 수행되는 것이 바람직하다.The heating is preferably performed at 100 to 120 ° C.
가열 후 상기 정제수는 상기 1차 혼합재료 100중량부에 대하여 400 내지 550중량부 남아 있는 것이 바람직하다.The purified water after heating is preferably 400 to 550 parts by weight relative to 100 parts by weight of the primary mixed material.
상기 대추 퓨레는 홍대추 및 청대추를 모두 사용하여 제조할 수 있으며, 기호에 따라 이들을 혼합하여 제조할 수도 있다.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.
이후, 상기 2차 혼합재료에 물엿을 넣고 가열을 중지한 후 Thereafter, starch syrup was added to the secondary mixed material, heating was stopped 교반하여With stirring 불고기 양념조성물을 제조한다(단계 c). A roasted meat sauce composition is prepared (step c).
상기 2차 혼합재료 100중량부에 대하여 물엿 6 내지 10중량부를 넣는 것이 바람직하다. It is preferable to add 6 to 10 parts by weight of starch syrup to 100 parts by weight of the secondary mixed material.
또한, 상기 2차 혼합재료에 물엿을 넣어 90 내지 92℃로 온도가 내려갈 때 가열을 중단하고 5 내지 15분간 교반하는 것이 바람직하다. 이때, 교반속도는 35 내지 45rpm으로 조절하는 것이 바람직하다.
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.
본 발명은 상기 불고기 양념 조성물의 제조방법에 따라 제조된 불고기 양념 조성물이 제공된다.The present invention provides a bulgogi seasoning composition prepared according to the method for preparing the bulgogi seasoning composition.
상기 불고기 양념 조성물은 당도가 39.5 내지 42.5 Brix인 것이 바람직하다. It is preferable that the sugar content of the above bulgogi seasoning composition is 39.5 to 42.5 Brix.
염도는 5.2 내지 5.8%인 것이 바람직하고, pH는 5.0 내지 5.6인 것이 바람직하다.
The salinity is preferably 5.2 to 5.8%, and the pH is preferably 5.0 to 5.6.
[실시예] [Example]
실시예Example 1 One
양파 퓨레 120g, 다진 마늘 80g, 자몽종자 추출물(에프에이뱅크) 0.2g, 효모추출물(이스톡 에이치지-피에스, JH트레이딩) 8g를 혼합하여 재료, 단백질 농축물(프로테인컨센트레이트3, 샘표식품) 130g, 잔탄검(삼우티디) 2g 키토산 조미료 90g를 혼합한 재료를 각각 준비한 후, 이들 재료를 스팀솥에 넣고 상온에서 교반(40rpm)시켜 혼합재료를 준비하였다. 한편, 혼합재료가 있는 스팀솥에 정백당 200g, 홍대추 퓨레 210g, 정제염 10g 및 정제수 120g을 넣어 스팀 온(on)하여 100℃로 가열하면서 교반(40rpm)하였다. 이후, 물엿(물엿 82, 대상) 160g을 넣고, 온도가 90℃ 정도로 떨어지면 가열을 중단하고 10분간 더 교반(40rpm)하여 불고기 양념을 완성하였다. 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.
여기서 키토산 조미료는 키토산 올리고당: 키토산-글루탐산염이 1:1의 중량비로 혼합된 것을 사용하였으며, 키토산 조미료는 아래의 방법에 따라 제조하였다. 키토산-글루탐산염은 정제된 키토산 5% 현탁액에 글루탐산을 5%가 되도록 첨가하여 용해시켰다. 그 다음, 키토사나아제(시그마사)를 사용하여 50℃에서 20시간 동안 분해시켜 얻었다. 또한, 키토산 올리고당은 키토산을 젖산과 키토사나아제(시그마사)를 사용하여 50℃에서 10시간 내지 24시간 동안 분해시켜 제조하였다.
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).
비교예Comparative Example 1 One
자몽종자 추출물을 사용하지 않은 것을 제외하고는 실시예 1과 동일한 방법으로 불고기 양념을 제조하였다.
The roasted meat sauce was prepared in the same manner as in Example 1, except that the grapefruit seed extract was not used.
비교예Comparative Example 2 2
키토산 조미료 대신에 화학 감칠맛 조미료(우마미발란스, 샘표식품)을 사용하고, 대추 퓨레 대신에 추가의 정백당을 사용한 것을 제외하고는 실시예 1과 동일한 방법으로 불고기 양념을 제조하였다.
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.
[시험예][Test Example]
시험예Test Example 1: 양념 조성물의 저장성 분석 1: Storage stability analysis of seasoning composition
실시예 1 및 비교예 1, 2에 따라 제조된 불고기 양념 조성물의 저장성을 측정하기 위하여 5℃에서 40일간 냉장 저장한 양념 조성물의 총 균수를 10일 간격으로 측정하였다. 시료 1㎖와 멸균한 0.1%의 펩톤액 9㎖를 2분간 균질화시켜 10진법으로 연속적으로 희석하였다. 각각의 희석액 10㎖를 플레이트에 접종하고 표준 평판 한천배지(Plate count agar, Difco, MI, USA)를 부어 혼합하고 37℃에서 48시간 동안 배양한 후, 형성된 콜로니를 계측하여 시료 g당 세균수(CFU/g)를 측정하였고, 그 결과를 아래의 표 1에 나타내었다.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.
표 1에 따르면, 저장 당일에는 모든 시료의 세균수가 104 CFU/g 수준이었으나, 자몽종자 추출물이 포함되지 않은 비교예 1에서 세균수가 빠르게 증가하여 30일이 경과한 시점에서는 108 CFU/g 수준으로 세균이 증식한 것으로 나타났으며, 자몽종자 추출물이 포함된 실시예 1 및 비교예 2에서는 상대적으로 세균수가 서서히 증가하는 것으로 나타났다.
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.
시험예Test Example 2: 고지혈증 개선 효능 분석 2: Hyperlipidemia improvement efficacy analysis
실시예 1 및 비교예 1, 2에 따라 제조된 불고기 양념 조성물에 대한 고지혈증 개선 효능 시험을 위한 동물시험을 수행하였다. 먼저, 체중이 180±10g인 실험용 쥐(rat) 20마리에 4주간 매일 30g의 고지혈증 유발 식이를 급여하여 고지혈증을 유발시켰다. 고지혈증 유발 식이는 옥수수 기반 사료인 기초식이에서 우지(beef tallow)를 약 20wt% 만큼 증가시키고, 식물성 지방은 제외시킨 것이다. 구체적인 기초식이와 고지혈증 유발식이의 영양성분을 비교하여 아래의 표 2에 나타내었다.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.
이와 같이 4주간 고지혈증이 유발된 쥐를 5마리씩 4군으로 나눈 후, 각각의 군에 실시예 1, 및 비교예 1, 2에 따라 각각 제조된 불고기 양념 10g과 상기 기초식이 10g을 혼합한 혼합 식이를 매일 4주 동안 급여하였으며, 대조군에는 4주간 기초식이 20g을 급여하였다.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.
각각의 군에 대한 고지혈증 유발 전(A), 고지혈증 유발 후(B) 및 혼합식이 4주 후(C)의 혈중 총콜레스테롤 함량을 측정하여 그 결과를 아래의 표 3에 나타내었다. 여기서 나타낸 값은 평균치로 나타내었다.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.
표 3에 따르면, 실시예 1 및 비교예 1의 급여군이 비교예 2의 급여군에 비하여 혼합식이 후 혈중 총콜레스테롤 함량이 상대적으로 낮게 측정되었다. 이와 같은 결과로 키토산 조미료와 대추 퓨레의 첨가가 고지혈증 개선에 효과가 있음을 알 수 있었다.
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.
시험예Test Example 3: 관능평가 3: Sensory evaluation
20명의 평가 요원을 선정하여 실시예 1, 및 비교예 1, 2에 따라 불고기 양념소스로 요리한 불고기에 대해 관능 평가를 실시하였다. 관능 평가는 맛, 향, 질감, 및 전체적인 기호도의 네 항목으로 실시하였으며, 15인 이상이 양호한 것으로 판정시는 ◎, 10인 이상이 양호한 것으로 판정시에는 ○, 7인 이상이 양호한 것으로 판정시에는 △로, 그 밖에는 ×로 표시하였다. 하기 표 4에 그 결과를 나타내었다.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.
표 4에 따르면, 키토산 조미료와 대추 퓨레를 포함하는 실시예 1, 비교예 1의 양념으로 요리한 불고기가 정백당과 화학조미료를 사용한 비교예 2의 양념으로 요리한 불고기에 비하여 전체적인 기호도가 약간 떨어지는 것으로 나타났지만, 맛을 제외한 향과 질감에서는 차이를 나타내지 않아 전체 기호도에 있어서 크게 차이를 나타내지는 않았다. 본 발명의 불고기 양념 조성물은 키토산, 대추퓨레, 및 자몽종자 추출물을 사용함으로써 건강 기능성을 나타내면서도 저장성을 향상시킨 우수한 품질을 나타내는 것을 알 수 있다.
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.
이상, 본 발명의 실시예들에 대하여 설명하였으나, 해당 기술 분야에서 통상의 지식을 가진 자라면 특허청구범위에 기재된 본 발명의 사상으로부터 벗어나지 않는 범위 내에서, 구성 요소의 부가, 변경, 삭제 또는 추가 등에 의해 본 발명을 다양하게 수정 및 변경시킬 수 있을 것이며, 이 또한 본 발명의 권리범위 내에 포함된다고 할 것이다.
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)
(b) 상기 1차 혼합재료에 대추 퓨레, 정백당, 정제염 및 정제수를 넣어 혼합하면서 가열하여 2차 혼합재료를 제조하는 단계; 및
(c) 상기 2차 혼합재료에 물엿을 넣고 가열을 중지한 후 교반하여 불고기 양념 조성물을 제조하는 단계;를 포함하고,
단계 (a)는,
(a-1) 양파 퓨레 100중량부에 대하여 다진 마늘 60 내지 70중량부; 자몽종자 추출물 0.1 내지 0.5중량부; 및 효모 추출물 4 내지 8중량부;를 포함하는 혼합재료를 제조하는 단계;
(a-2) 단백질 농축물 100중량부에 대하여 잔탄검 1 내지 3중량부; 및 키토산 조미료 65 내지 75중량부;를 포함하는 혼합재료를 제조하는 단계; 및
(a-3) 상기 단계 (a-1)의 혼합재료와 단계 (a-2)의 혼합재료를 1:1 내지 1:1.2의 중량비로 혼합하여 1차 혼합재료를 제조하는 단계;를 포함하고,
상기 키토산 조미료는 키토산 올리고당과 키토산-글루탐산염의 혼합물이고,
상기 키토산 올리고당은 키토산을 젖산과 키토사나아제을 사용하여 분해시켜 제조하고,
상기 키토산-글루탐산염은 키토산 현탁액에 글루탐산을 첨가하여 용해시킨 후, 키토사나아제를 사용하여 분해시켜 제조하는, 불고기 양념 조성물의 제조방법.(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.
단계 (a)의 혼합은 10 내지 30℃의 온도에서 수행되는 것을 특징으로 하는 불고기 양념 조성물의 제조방법.The method according to claim 1,
Wherein the mixing of step (a) is carried out at a temperature of 10 to 30 占 폚.
단계 (b)의 가열은 100 내지 120℃에서 수행되는 것을 특징으로 하는 불고기 양념 조성물의 제조방법.The method according to claim 1,
Wherein the heating of step (b) is carried out at 100-120 < 0 > C.
단계 (b)의 가열 후 상기 정제수는 상기 1차 혼합재료 100중량부에 대하여 400 내지 550중량부 잔존하는 것을 특징으로 하는 불고기 양념 조성물의 제조방법.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.
단계 (c)에서, 상기 2차 혼합재료 100중량부에 대하여 물엿 6 내지 10중량부를 넣는 것을 특징으로 하는 불고기 양념 조성물의 제조방법.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.
단계 (c)에서, 상기 2차 혼합재료에 물엿을 넣어 90 내지 92℃로 온도가 내려갈 때 가열을 중단하고 5 내지 15분간 교반하는 것을 특징으로 하는 불고기 양념 조성물의 제조방법.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.
상기 불고기 양념 조성물은 당도가 39.5 내지 42.5 Brix 인 것을 특징으로 하는 불고기 양념 조성물.
11. The method of claim 10,
Wherein the bulb meat seasoning composition has a sugar content of 39.5 to 42.5 Brix.
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