KR101848127B1 - Method of manufacturing functionality seasoning source utilizing a shiitake extract and aged soybean paste - Google Patents
Method of manufacturing functionality seasoning source utilizing a shiitake extract and aged soybean paste Download PDFInfo
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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
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- A23L11/20—
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/14—Extraction
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/50—Concentrating, enriching or enhancing in functional factors
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Abstract
The present invention relates to a method for producing a functional seasoning sauce. More specifically, it relates to a method for producing a functional seasoning sauce, which comprises extracting an extract of a sweet pepper safflower which has an enhanced extractable amount of active ingredient through enzyme treatment and alcohol extraction, The present invention relates to a method for producing a functional seasoning sauce using aged miso.
Description
The present invention relates to a method for producing a functional seasoning sauce. More specifically, it relates to a method for producing a functional seasoning sauce, which comprises extracting an extract of a sweet pepper safflower which has an enhanced extractable amount of active ingredient through enzyme treatment and alcohol extraction, The present invention relates to a method for producing a functional seasoning sauce using aged miso.
Shiitake mushroom has been used as foods and medicines since long ago as an edible mushroom belonging to porcine yeast and pine mushroom. In recent years, the production rate of mushroom mushroom has been increased by artificially cultivating the seed culture of pure cultured shiitake mushroom And is rapidly increasing.
These shiitake mushrooms contain 50% carbohydrates, pentoses, and 20% protein. Vitamin B2 as well as glutamine, allysine, and leucine are high in amino acid content. Vitamin C content is the highest among mushrooms.
Recently, there has been a growing interest in improving the health and flavor of the food. The study of the seasoning using such mushroom was attempted, and the black mark elevated flavor and efficacy was developed, but its use is very limited yet.
On the other hand, miso, a traditional seasoning food in Korea, tends to be somewhat neglected from people touched by foreign tastes, especially younger ages, due to a unique flavor and change in eating habits, but with a high level of anticancer activity, As it is known that it can be matched, the development of food ingredients utilizing the improved palatability and functionality is actively under way.
However, there is a problem in that the actual cooking process is troublesome and the taste is not standardized because the taste is changed every time when the bean paste is cooked according to what ratio of the materials and the combination. As a result of this, it is an excellent traditional food that is well-known around the world, but it is mainly a food of the ages. Therefore, it is improved to improve the convenience of cooking, convenience for cooking, satisfying consumers' taste and satisfying the tastes of the world There is an urgent need for the use of this method.
The present invention has been made to solve the above problems, and an object of the present invention is to provide a method of extracting an extract of an effective ingredient of a corn steep liquor from a corn steep liquor using an enzyme treatment and alcohol extraction, And a method for manufacturing a functional seasoning sauce using the black and white beans and the aged doenjang which can improve the flavor of various dishes by mixing them.
For the above-mentioned purpose, the present invention relates to a process for preparing black pepper, which comprises repeating a process of washing and cutting shiitake mushrooms at 90 to 110 ° C for 20 to 40 minutes and then performing hot air drying at 50 to 70 ° C for 5 to 6 hours at least 9 times step; 800-1000 parts by weight of water is mixed with 100 parts by weight of the black table top, and the mixture is boiled for 1 to 3 hours. Then, 0.5-2 parts by weight of alpha-amylase, a cellulase and a protease complex enzyme are added thereto and the mixture is stirred at 25-35 ° C for 3-5 hours Lt; / RTI > A hot water extraction step of mixing 20 to 40 parts by weight of ethanol with 100 parts by weight of the enzyme-treated mixture and then extracting the mixture at 85 to 95 DEG C for 3 to 5 hours; Extracting the hot water-extracted mixture at 50 to 70 DEG C for 5 to 6 hours to prepare a concentrated extract; Mixing 300 to 500 parts by weight of aged green pepper to 100 parts by weight of the extract; .
In the mixing step, 30 to 50 parts by weight of the liver, 20 to 50 parts by weight of the garlic concentrate, 40 to 60 parts by weight of the kelp concentrate, 50 to 70 parts by weight of the anchovy concentrate and 20 to 70 parts by weight of the onion concentrate 20 To 40 parts by weight, and 150 to 350 parts by weight of broth.
In the present invention, the extracting amount of the active ingredient can be more than two times higher than that of the conventional extraction method using water when extracting the active ingredient of black tea, and the prepared seasoning sauce is excellent in flavor with various foods such as salad, spaghetti and bibimbap do.
FIG. 1 is a flowchart illustrating a method for manufacturing a functional seasoning sauce using a black bean jam and an aged miso according to a preferred embodiment of the present invention.
Hereinafter, a method for preparing a functional seasoning sauce using the black pot and the aged miso of the present invention will be described in detail with reference to the accompanying drawings.
FIG. 1 is a flowchart illustrating a method for manufacturing a functional seasoning sauce using a black bean jam and an aged miso according to a preferred embodiment of the present invention.
In the present invention, a black table height is produced in a first step (S 110). The black mushroom is produced through a coriander, and after shiitake is washed, it is cut into a size of about 5 mm, and it is steamed at 90 to 110 ° C for 20 to 40 minutes, preferably at 95 to 100 ° C for 30 minutes, Air drying at 50 to 70 ° C for 5 to 6 hours, preferably at 60 ° C for 5 to 6 hours is repeated 9 times.
In the second step (S 120), the black table height prepared in the first step (S 110) is subjected to an enzymatic treatment so that the extraction of various active ingredients contained in the black table height can proceed smoothly. Specifically, 800 parts by weight to 1000 parts by weight, preferably 900 parts by weight, of water are added to 100 parts by weight of the black marking prepared in the first step (S 110), and after 1 to 3 hours, preferably 2 hours, The amylase, the cellulase and the protease complex enzyme are added in an amount of 0.5 to 2 parts by weight based on 100 parts by weight of the whole mixture of black starch and water, followed by enzyme treatment at 25 to 35 ° C for 3 to 5 hours, preferably 30 ° C for 4 hours.
In the third step (S 130), 20 to 40 parts by weight of ethanol is mixed with 100 parts by weight of the enzyme-treated mixture through the second step (S 120), and the mixture is stirred at 85 to 95 ° C for 3 to 5 hours, For 4 hours. Through such enzymatic treatment and ethanol extraction, the extraction amount of the active ingredient can be increased more than twice as compared with the simple extraction method using water, and it can be specifically confirmed by the following experimental examples.
In the fourth step (S 140), the mixture in which the hot water extraction is completed through the third step (S 130) is dried at 50 to 70 ° C for 5 to 6 hours, preferably at 60 ° C for 5.5 hours to obtain a concentrated extract.
In the final fifth step (S 150), a functional seasoning sauce is prepared by mixing various additives with aged miso as the main ingredient in the concentrated extract obtained in the fourth step (S 140). Specifically, 100 parts by weight of the concentrated extract About 30 to 50 parts by weight of soy sauce, 20 to 50 parts by weight of garlic concentrate, 40 to 60 parts by weight of kelp concentrate, 50 to 70 parts by weight of anchovy concentrate, 20 to 40 parts by weight of onion concentrate, And 150 to 350 parts by weight of broth are mixed.
In this case, the broth may be water (drinking water), but it may be water (drinking water), but it may be water, water, It is preferable to use an extract obtained by adding 24 kinds of herbs such as bokbunja, hanbosa, green tea, and green tea.
[Experimental Example]
As described above, in the present invention, the extraction amount of the active ingredient can be increased through enzyme treatment with respect to the black plate height. Table 1 below shows the solids content of the extract relative to the throughput of the enzyme.
As can be seen from [Table 1], the recovery rate of the solids containing the active substance is greatly increased in the extract treated with 0.5 to 2 parts by weight of the enzyme compared with the extract without the enzyme treatment.
In addition, the extraction amount of the active ingredient is increased by extraction using ethanol, and the content of beta-glucan, which is an active ingredient, is determined as shown in the following [Table 2] while varying the amount of ethanol added together with the extract without addition of ethanol in the extraction step .
(g / 100 g)
As shown in [Table 2], the extraction amount of the active ingredient, beta-glucan, is improved more than two times by adding ethanol as compared with the extraction step without adding ethanol.
Next, in the present invention, doenjang, which is a main ingredient to be mixed with a concentrated extract of black bean jam, is prepared by a conventional method and used aged miso for 3 years or more. In case of doenjang which can be purchased in ordinary mart, it is confirmed that the content of isoflavone, which is an active ingredient, is relatively low because it is not produced in a conventional manner and the period of ripening is short.
Examples of the soybean paste produced by the conventional method include soybean paste produced by the sea pellet, and various conventional soybean paste can be used. Since the present invention does not deal with the preparation of doenjang, it can be recognized as a doenjang prepared in a conventional manner if the product has sufficient isoflavone and polyphenol content as follows.
The content of isoflavone in soybean paste prepared by traditional methods and measured for 3 years was compared with commercially available soybean paste and 1 year aged soybean paste. The results of analysis of total isoflavone and polyphenol content were as follows ] And [Table 4].
(Mg / 100g)
As shown in Table 3, the isoflavone content of commercially available soybean paste was about 80 mg / 100 g, which was significantly lower than that of soybean paste prepared in the conventional manner (97.6 mg / 100 g) 2 times as much.
(Mg / 100g)
As shown in [Table 4], the commercial products of general commercial products showed a range of about 42 ~ 45mg / 100g as in Table 4, while the 1 year aged doenjang of sea buckwheat was more than 60mg / 100g, and 3 years aged miso was 100mg / 100g Of the total.
Using the black concentrate and high concentrated extract prepared in the above-described preferred embodiment, the various ingredients were mixed with the main ingredient soybean paste in the same ratios as in the following [Table 5] to [Table 7], and they were used for salads, spaghetti, . At this time, soy sauce, garlic concentrate, kelp concentrate (52 brix), anchovy concentrate (48 brix) and onion concentrate were purchased from ES food raw materials, and broth was prepared by adding a small amount of 24 herbs.
That is, the cooking ratio of the three kinds of seasoning sauces prepared as the addition ratio of the salad sauce, the sauce for the spaghetti, and the sauce for the bibimbap is shown in Table 5, Sensory evaluation was carried out on 15 - year - old students.
The results of sensory evaluation using the 5-point scaling method for three kinds of seasoning sauce for bibimbap, spaghetti and salad are shown in [Table 8].
As a result of sensory evaluation, total acceptability of bibimbap, salad and spaghetti were 4.6, 4.5 and 4.5, respectively.
Next, the sterilization and storage properties of the prepared seasoned sauces were sterilized at 90 ° C for 10, 20 and 30 minutes, and stored at 25 ° C for one month. ) And coliform group counts were measured using 3M medium, and the results are shown in [Table 9] and [Table 10] below.
The results of the analysis showed no microbiological and hygienic problems when stored at room temperature (25 ℃) for 1 month. Bacillus spp. From Bacillus sp. Was increased about 2 ~ 3 times during the storage period, but there was no quality problem.
In addition, bacteria belonging to the coliform group were not detected in all products after 30 days of storage.
It is to be understood that the invention is not limited to the disclosed embodiment, but is capable of many modifications and variations within the scope of the appended claims. It is self-evident.
Claims (2)
800-1000 parts by weight of water is mixed with 100 parts by weight of the black table top, and the mixture is boiled for 1 to 3 hours. Then, 0.5-2 parts by weight of alpha-amylase, a cellulase and a protease complex enzyme are added thereto and the mixture is stirred at 25-35 ° C for 3-5 hours (S 120);
(S 130) mixing 20 to 40 parts by weight of ethanol with 100 parts by weight of the enzyme-treated mixture and then extracting the mixture at 85 to 95 ° C for 3 to 5 hours;
(S 140) by drying the concentrated mixture extract at 50 to 70 ° C for 5 to 6 hours;
300 to 500 parts by weight of aged miso, 30 to 50 parts by weight of soy sauce, 20 to 50 parts by weight of garlic concentrate, 40 to 60 parts by weight of kelp concentrate, 50 to 70 parts by weight of anchovy concentrate, , Mixing 20 to 40 parts by weight of an onion concentrate and 150 to 350 parts by weight of broth (S 150); Lt; / RTI >
The broth is selected from the group consisting of Hashuo, Chunma, Wenchuan, Ginseng, Bellflower, Cinnamon, Burdock, Ginger, Schizophyllum, Dermis, Wormwood, Cucumber mulberry, Mulberry leaf, Wherein the extract is prepared by adding 24 kinds of herbs such as soy sauce and soy sauce.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102096179B1 (en) * | 2018-10-15 | 2020-04-01 | 김동인 | Wild ginseng sauce, manufacturing method of thereof, and galbitang, samgyetang and boiled chicken using thereof |
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| KR20190022187A (en) | 2017-08-25 | 2019-03-06 | 서동석 | A sauce using lentinus edodes and schisandra chinensis, and manufacturing method thereof |
| KR102316689B1 (en) * | 2019-12-16 | 2021-10-22 | 박해양 | Methods for Manufacturing Herbal Soybean Paste for Improving Health |
| KR102332764B1 (en) * | 2020-08-31 | 2021-12-01 | 영농조합법인 금봉산농원 | Method of doenjang comprising Shiitake |
| KR102440993B1 (en) * | 2022-02-11 | 2022-09-05 | 조윤희 | Method for manufacturing gwamegi fish sauce using dried bellflower and red bean |
| KR102517357B1 (en) * | 2022-04-11 | 2023-03-31 | 최홍승 | Method for producing meat sauce containing tomato and pork as main component |
| KR102579455B1 (en) * | 2022-09-30 | 2023-09-19 | 농업회사법인 유선식품 (주) | Manufacturing method of functional chicken sauce |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| KR102096179B1 (en) * | 2018-10-15 | 2020-04-01 | 김동인 | Wild ginseng sauce, manufacturing method of thereof, and galbitang, samgyetang and boiled chicken using thereof |
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