KR101852120B1 - Method for Manufacturing Functional Healthy Sauce of Cold Raw Fish Soup - Google Patents

Abstract

The present invention relates to a method of preparing a sauce to be added to enhance the aroma and taste of cold raw fish soup, which is composed of materials including hot pepper paste, a sugar solution of onions, a soft drink, Japanese apricot juice, a ground product of pears, vinegar, seed oils, and purified water, and is intended to improve the taste of broth of cold raw fish soup and improve the texture of raw fish contained in the cold raw fish soup. The sauce for cold raw fish soup prepared by the method of the present invention, for being prepared only through an aging or fermentation process without heating the materials, allows consumers to experience the natural taste of raw fish contained in the cold raw fish soup and offers beneficial components of natural ingredients to the cold raw fish soup by softening pungent tastes and smells of the materials while preventing the beneficial components from breaking down. In addition, the sauce of the present invention can suppress the propagation of harmful bacteria, and thus can prevent food-poisoning and improve storability; and for containing natural flavoring substances, can reduce the amount of artificial flavoring agents to be added; and softens the texture of meat of raw fish to provide good mouthfeel and swallowing sensation, and thus can improve an absorption rate of the raw fish.

Description

TECHNICAL FIELD [0001] The present invention relates to a method for manufacturing a functional health sauce,

The present invention relates to a method of manufacturing a sauce added to improve the flavor of a dough, comprising a composition containing a red pepper paste, an onion dipping sauce, a soft drink, a plum solution, a dough, a vinegar, a seed oil and a purified water, And to improve the texture of the sashimi contained in the water.

It is a sashimi which is made by finely chopping fresh seafood and pouring cold water with spice, garlic, and onion, and is known as a summer food because it can feel both the cool taste and the pungent taste unique to the water sauce.

The materials that can be eaten by water include various kinds of fish such as sea urchin, flatfish, ugly, squid, and sea bream as well as sea cucumber, squid, squid, abalone and sea urchin. Fish can be cooked with water.

Traditionally, gyojang sauce uses kojukjang or soybean paste as its main ingredient. Kochujang is used in the east coast region, miso is used mainly in Jejudo and South Sea regions, and vinegar and sugar are added to this region to produce a spicy, sour, Generally, however, in recent years, depending on the consumer's health or other preferences, it may be used to make dipping sauces with bamboo, chicken bone, and seafood, and to enjoy the slush with ice.

However, these water sources are unfamiliar with sashimi because of the unique smell and taste of fish. Therefore, in order to eliminate the salty smell and flavor, when you put a lot of seasonings such as kochujang and garlic, There is a problem that the original taste of the sashimi can not be felt due to the strong taste of spicy taste or seasoning.

In addition, in accordance with the recent well-being era, rich and nutritious foods are being emphasized. Conventional water sources have a problem of being irritating and unhealthy by adding chemical seasonings or artificial sweeteners to impart a sweet or sour taste .

In order to solve such a problem, Korean Patent Registration No. 1395661 discloses a process for producing an extract of kelp extract, a plum extract, a fruit enzyme (grape, apple, and sugar mixed and fermented, , Red pepper powder, sugar, starch syrup, salt, apple vinegar and water.

The water source has the advantage of eliminating the odor of the sashimi using the effect of each material and reducing the texture even when the ice contained in the water is thawed due to the action of the fruit enzyme. However, in order to feel the sour taste of the water The use of vinegar or sugar, etc., has a disadvantage in that it causes the taste of the seasoning to be felt rather than the original taste of the fish. In addition, fish often contain many bacteria. The fish are produced without heating the fish, There is a risk of causing an onset in the human body.

Thus, Korean Patent Registration No. 1519802 proposes a method for producing a sashimi sauce having antibacterial activity. Fermented vinegar, raw rice wine, soju, garlic, ginger, sun salt, and sugar are mixed and stirred and then subjected to primary fermentation at 25 to 40 ° C After the second fermentation at 10 to 20 ° C, tea leaf extract containing catechin was mixed to prevent food poisoning resulting from sashimi using fermented vinegar, garlic, ginger and tea leaf extract.

However, depending on the type of bacteria that cause food poisoning, there is a kind that is not killed by heating or an antimicrobial agent. Also, when the above-mentioned raw fish sauce is applied to a water liquor, the source is diluted with water to lower the antibacterial power.

Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made to solve the above-mentioned problems, and it is an object of the present invention to provide a method of manufacturing a water sour source capable of feeling the original taste of a sashimi contained in water while being rich in taste and nutrition and preventing food poisoning.

In order to solve the above-mentioned problems, the present invention provides a soybean paste comprising 70 to 90 parts by weight of onion per 100 parts by weight of onion, 70 to 90 parts by weight of a soft drink, 30 to 50 parts by weight of a plum solution, 30 to 50 parts by weight of seed oil, 0.01 to 5.00 parts by weight of seed oil and 40 to 60 parts by weight of purified water are mixed. 100 parts by weight of onion is mixed with 40 to 60 parts by weight of sugar, and the mixture is first aged for 3 to 7 days Adding a culture medium after the lactic acid bacteria; Adding 1 to 5 parts by weight of trehalose to 100 parts by weight of the primary aging solution to which the lactic acid bacteria culture solution is added, and fermenting the mixture for 3 to 10 days; And mixing the fermented primary aging solution with 40 to 60 parts by weight of an onion based 100 parts by weight sugar on a second aging for 80 to 120 days.

At this time, it is preferable that the onion be immersed in vinegar and firstly aged in sugar.

The seed oil is preferably one or more selected from the group consisting of red pepper seed oil, safflower seed oil, evening primrose seed oil, and pumpkin seed oil.

delete

Since the water source prepared by the method of the present invention is prepared by aging or fermentation process without heating the material, the strong flavor and irritating odor of the material are refined, and the destruction of the useful ingredient is suppressed to feel the original taste of the sashimi contained in the water It is possible to apply the beneficial ingredient of natural materials to the water, and it prevents the propagation of harmful bacteria and helps to prevent food poisoning and improve shelf life.

In addition, the natural sweetness component can be added to reduce the amount of artificial sweetener added and to soften the meat of the sashimi to improve the texture and chewing of chewing, and the digestion and absorption rate of the sashimi can be improved by adding the lactic acid bacteria culture solution.

The method of manufacturing the water source of the present invention is prepared by including hot pepper paste, onion dipping, soft drink, plum liquor, sprouts, vinegar, seed oil and purified water.

Preferably, 70 to 90 parts by weight of onion per 100 parts by weight of onion, 70 to 90 parts by weight of soft drink, 30 to 50 parts by weight of plum, 30 to 50 parts by weight of vinegar, 30 to 50 parts by weight of vinegar, 0.01 to 5.00 parts by weight of water, and 40 to 60 parts by weight of purified water are mixed to prepare a water source.

Kochujang is a kind of soup made by mixing powdered meju with red pepper powder and various materials and then aging. It is made with nutrients such as proteins, saccharides, carotene, vitamins, capsaicin, soy peptides, And has a characteristic of harmony of hot, sweet and rich taste.

Capsicum contained in red pepper powder promotes gastric juice secretion and helps digest protein, which is the main ingredient of sashimi, in red pepper powder, which provides unique physiological activity, color and spicy taste in water sauce.

Onion is known to have about 150 active ingredients. Typical components, propylallyl disulfide and allay sulfide sulfur compounds, increase the absorption of vitamin B1 in the body, and relieve anxiety, promote metabolism, fatigue recovery , Helps prevent cholesterol, prevents heart disease, diabetes, hypertension, arteriosclerosis, etc., and quercetin ingredient is antioxidant to remove active oxygen.

Sulfur compounds of onion act as a cause of pungent and irritating odor, and decompose when heated to produce propyl mercaptan, which gives 50 times the sweetness of sugar, .

However, when the onion is directly mixed or pulverized or juiced and mixed into the water source, the flavor of the water drops due to the irritating odor caused by the sulfur compound. When the sulfur compound is converted into the propyl mercaptan by the heating, the sweetness is increased, Onion's destruction of nutrients, changes in physicochemical properties, and changes in sensory properties are accompanied by the disadvantage that the onion's efficacy disappears.

Accordingly, in the present invention, the onion is mixed with sugar and aged to prepare a slurry for onion, which is then mixed with a water source to purify the irritating odor while suppressing the breakdown of the useful ingredient of the onion, whereby the flavor of the water caused by the addition of the onion is lowered And as a natural sweetener, the sweetness of the water is increased, and the onion has a softening effect, so that the sashimi contained in the water is softened to improve the neck roundness.

The onion dipping solution was prepared by mixing 40 to 60 parts by weight of sugar with 100 parts by weight of onion, firstly aging the mixture for 3 to 7 days in a sealed state, and then mixing 40 to 60 parts by weight of sugar again, followed by secondary aging When the sugar is partially mixed and partially aged, the juice flows out from the inside of the onion by the osmotic pressure phenomenon. The relatively less mixed sugar is dissolved in the onion juice to be in a solution state, When the remaining sugar is mixed, the remaining sugar is quickly dissolved in the solution.

The plant cells of onion are surrounded by cell walls which are semipermeable. Most useful components of onion are present inside the cell wall and are extracted to the outside by the osmotic pressure phenomenon in the sugar solution. When the sugar is quickly converted into the liquid state as described above, It is possible to shorten the preparation period of the submerged solution per onion which requires the most time for preparation among the water source materials of the present invention.

However, extraction using osmotic pressure can not extract all of the useful components inside the cell wall outside the cell wall, and only the water-soluble components dissolved in the liquid and liquid components of the onion cell wall pass through the cell walls, so the insoluble components of the onion are extracted It does not.

Therefore, it is necessary to extract insoluble components of onion, and it is preferable to immerse the onion in vinegar and then aged in sugar before mixing onion with sugar.

Since vinegar has a property of destroying the cell wall of the plant, the vinegar promotes the destruction of the cell wall of the onion, and thus the insoluble oil component of the onion is dissolved in the sugar solution. Therefore, not only the water soluble useful ingredient of onion but also the insoluble useful ingredient can be extracted into the sugar solution. The addition of vinegar to the submerged solution per onion does not affect the taste of the sauce.

Furthermore, in order to increase the effect of the submergence of the onion perch, it is preferable to add the culture solution of the lactic acid bacterium to the fermentation broth in which the onion and sugar are firstly aged, followed by secondary aging.

The culture medium of lactic acid bacteria is a solution obtained by fermenting a saccharide with lactic acid bacteria. When a lactic acid bacteria culture solution is added to a primary fermentation broth, fermentation proceeds with the saccharide sugar in the primary fermentation broth as the food of the lactic acid bacteria. If the sugar concentration in the fermentation broth is too high, the lactic acid bacteria may be killed or the fermentation may proceed for a certain period of time, for example, 3 to 10 days after adding the culture broth of the lactic acid bacterium to the first fermentation broth, And the fermentation may proceed continuously after the second aging.

It is preferable to add trehalose, which is a non-reducing disaccharide together with the above-mentioned culture medium for lactic acid bacteria, so that fermentation can proceed quickly in a short time. It is preferable to add trehalose 1 (100 parts by weight) To 5 parts by weight, the lactic acid bacteria can ferment the fermentation with trehalose as a nutritive food in the primary fermentation broth.

The primary fermentation broth containing the lactic acid bacteria culture solution and the lactic acid bacteria culture medium or the secondary fermentation broth continued fermentation contains a large amount of beneficial substances beneficial to the human body by containing metabolites resulting from the fermentation of the lactic acid bacteria and sterilizing the harmful bacteria to prevent food poisoning And softens the meat of the sashimi and serves as a natural seasoning to improve the taste and texture of the water.

In addition, most lactic acid bacteria contain proteolytic enzymes that degrade proteins into oligopeptides and decompose into smaller peptides that cooperate to form di- or tri-peptides, or amino acids .

The sashimi contained in the water is rich in protein. The protein contained in the sashimi is digested in the body and is easily decomposed into peptides or amino acids easily absorbed by the human body by the culture solution of lactic acid bacteria contained in the water source. Therefore, Digestive absorption rate is improved.

Soft drinks contain carbonic acid gas so that they are refreshing to the water and add a cool taste so that they can smooth the water of the neck and eliminate the smell of the sashimi and use the cider and cola containing the sweetener as a soft drink. , The sugar component contained in the dipper per onion may cause the sashimi to be retracted, but the addition amount of the sugar ingredient can be reduced due to the sweet taste of the cadaver and the cola, so that the effect of preventing the sashimi from being retreated is obtained .

It is preferable to use a cadaver which does not contain caffeine rather than a coke. However, when the coke is used, it is preferable to use a mixture of cadaver and cola since the color becomes darker and the effect of using soy sauce can be added.

Plum contains citric acid, malic acid, succinic acid, tartaric acid, pyruvic acid, and other organic acids in an amount of about 5%. It has a high acidity and high content of minerals and vitamins. It also contains cadecinic acid, pectin and tannin. Helps to metabolize the food into energy, decomposes lactic acid accumulated in muscles to relieve fatigue, promotes absorption of calcium, and pyruvic acid, which stimulates the irritation of plums, helps the liver to decipher the action of catechins (catechin acid) inhibits the growth of harmful bacteria in the intestines.

In addition, since plum is effective for strong antibacterial, insecticidal, anti-allergic, anti-blood action, and hangover removal, the plum liquid obtained by juicing this plum reduces the fishy fishy, increases the storage stability and improves the flavor, It works well to prevent food poisoning.

Boats contain a large amount of sugar and contain carbohydrates, proteins, fats, minerals and fibrin. Arbutin with whitening effect, sorbitol to help digest constipation due to stool softening ability, (Asparaginic acid), quercetin which is effective for anti-cancer and antioxidant activity, luteolin which is effective for controlling bronchitis, sputum and cough. , Antioxidants, whitening, increased immune function, and cholesterol lowering effects are known to have.

In addition, enzymes such as invertase and oxidase are contained in the pear. Invertase catalyzes the hydrolysis reaction of sucrose (glucose) to glucose and fructose. Therefore, In addition to the sugar content of the pearl itself, the pellet breaks down the sugar component contained in the onion peroxide into glucose and fructose, and the fructose has a higher sweetness than the sugar, thereby reducing the addition amount of the sugar component.

Vinegar is a liquid type seasoning obtained by fermenting cereals, fruits or potatoes, sweet potatoes, etc. It has medicinal effects such as promoting metabolism in the body and improving the constitution to prevent disease, so that it is used not only as a seasoning but also as a bacterial propagation inhibitor It is also used as a preservative to impart storage stability.

Because vinegar has a strong flavor and acidity, it reduces the fishy smell of the sashimi contained in the water and adds a sour flavor to the water, which enhances the texture and increases the storage stability of the water due to its antibacterial power.

Since the acetic acid content varies depending on the type of vinegar, vinegar is mixed at a ratio of 1.5 to 2.5 parts by weight of glacial acetic acid based on 100 parts by weight of kochujang based on glacial acetic acid (acetic acid content of 98% by weight or more).

As the seed oil used in the water source of the present invention, it is preferable to use red pepper seed oil, safflower seed oil, evening primrose seed oil and pumpkin seed oil, and one or more of these may be used in combination.

It is effective in the prevention and treatment of cardiovascular diseases such as arteriosclerosis, hyperlipemia and hypertension because it acts to lower the concentration of cholesterol in the blood by containing linolic acid in the oil of safflower seed, Evening primrose oil and pumpkin seed oil contain linoleic acid, palmitic acid, stearic acid, gamma linolenic acid and oleic acid, which are antioxidant, antibacterial, antiallergic, .

The unsaturated fatty acid contained in the seed oil has an effect of inhibiting the synthesis of cholesterol and lowering the total cholesterol concentration. However, when exposed to air, the unsaturated double bond is easily oxidized and converted into saturated fatty acid, and the saturated fatty acid increases the cholesterol to adversely affect the human body. When a water source is prepared and stored in a sealed state as in the present invention and then opened in use and added to the water, oxidation of the unsaturated fatty acid can be suppressed.

The water is prepared by mixing the raw fish with the fish sauce, adding ice, slush, and vegetables as needed, and then adding the fish sauce of the present invention. The fish sauce of the present invention is mixed with the fish sauce beforehand to prepare the fish sauce, . ≪ / RTI >

The broth can be generally used anchovy broth or broth water such as fish or meat, drinking water can be used, and various kinds of food texture can be provided by varying the mixing ratio of sashimi, broth, and water source.

Since the water source of the present invention manufactured as described above is prepared by only aging or fermenting without heating each material, the effect of each material can be imparted to the water liquor and the amount of the sugar ingredient added can be reduced by containing natural sweetening ingredient It can prevent sashimi from receding, has excellent detoxifying effect and suppresses the propagation of harmful bacteria, which helps prevent food poisoning and improve shelf life.

Hereinafter, the present invention will be described in more detail with reference to the following examples, comparative examples and test examples.

It is to be understood, however, that the invention is not to be construed as being limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the invention to those skilled in the art. Will be apparent to those skilled in the art to which the present invention pertains.

≪ Example 1 >

500 g of sugar was mixed with 1 kg of onion, followed by primary aging for 5 days. Then, 500 g of sugar was mixed again and the mixture was aged for 100 days for secondary agitation to prepare a slurry for onion. An embryo was prepared.

To 1 kg of onion, 800 g of onion, 400 g of cider, 400 g of cola, 400 g of plum, 400 g of vinegar, 400 g of vinegar, 1.25 g of red pepper seed oil, 1.25 g of safflower seed oil, 1.25 g of evening primrose oil, 1.25 g of oil and 500 g of drinking water were mixed to prepare a water source.

≪ Example 2 >

In Example 1, a water source was prepared in the same manner as in Example 1, except that the onion was dipped in vinegar for a while and the water was first aged with sugar.

≪ Example 3 >

In Example 1, except that 300 g of yogurt and 60 g of trehalose were added to an aged solution obtained by mixing sugar on an onion and firstly aged, and the mixture was allowed to stand for 7 days and then subjected to secondary aging, A water source was prepared in the same manner as in Example 1.

≪ Comparative Example 1 &

In Example 1, a water source was prepared by mixing the materials other than the dipping solution per onion in the material of the water source.

≪ Comparative Example 2 &

In Example 1, a water source was prepared by mixing the materials of the water source, except for the red pepper seed oil, the safflower seed oil, the evening primrose seed oil, and the pumpkin seed oil.

≪ Test Example 1 > Measurement of antibacterial activity

The antimicrobial activity of Vibrio parahaemolyticus causing Vibrio parahaemolyticus and acute sepsis caused by food poisoning was measured in the water sources prepared in Examples 1 to 3 and Comparative Examples 1 and 2, Respectively.

First, Vibrio Vibrio pathogens from the National Resource Bank bacteria (Vibrio parahaemolyticus) NCCP 11133 and septic vibrio bacteria (Vibrio The NCCP 11135 microbial strain was cultured in TSA (tryptic soy agar) medium.

Cultured Vibrio parahaemolyticus and Vibrio septicemia were purchased from Macfarland No. < RTI ID = 0.0 > Was adjusted to 0.5 with 1% APW (alkaline peptone water) liquid medium 10 ^-1, 10 ^-2, 10 ^-3, 10 ^-4 dilution with colony number (colony) is diluted 10 ^-3 times that 200-500 One hundred micrograms of the culture broth was inoculated into a control (control).

Each culture broth of Vibrio parahaemolyticus and Vibrio sepsis was mixed with 100 μl of each of the water sources prepared in the above examples and comparative examples in the same amount, and then the surface was also added to TCBS (thiosulfate citrate bile salts sucrose agar) And the number of bacteria was measured.

Antimicrobial activity measurement results (CFU / ml) Vibrio parahaemolyticus Vibrio sepsis Example 1 NG ^{Note 1 )} NG Example 2 NG NG Example 3 NG NG Comparative Example 1 NG NG Comparative Example 2 NG NG Control group 2.5 x 10 ³ 3.4 × 10 ³ Note 1) NG: no growth

The results of Table 1 indicate that the samples containing the water sources of Examples and Comparative Examples inhibited the growth of Vibrio parahaemolyticus and Vibrio paracrinei due to the antimicrobial activity of plums, vinegar and seed oil contained in the water source In Comparative Example 2, seed oil was not included. However, it can be seen that bacterial growth is sufficiently inhibited only by the antimicrobial activity of plums and vinegar.

≪ Test Example 2 >

170 g of drinking water was poured into 90 g of squid rings and 40 g of the water source prepared in the above Example and Comparative Example was added to prepare water. After 10 minutes, the squid was sieved to obtain hardness, springiness, cohesiveness cohesiveness and chewiness were measured and compared.

The hardness indicates the degree of hardness, and the elasticity means that the deformed substance tends to return to its original state when the force is removed. In the mouth, it can be said that the elasticity like rubber is felt. The chewiness is defined as the energy required to disintegrate to the state that can be passed to the esophagus when the food is ingested. It is related to hardness, elasticity and cohesiveness .

The measurement was carried out by using a texture analyzer (TAXTplus, SMS, UK). One piece of squid was placed in the center of the plate, and the two-bite test was repeated three times. Respectively.

The probe diameter was measured as 75 ㎜, pre test speed 1.0 ㎜ / sec, test speed 0.5 ㎜ / sec, post test speed 0.5 ㎜ / sec, strain 70.00% and trigger force 30 g.

Texture analysis result Hardness Resilience Coherence Chewiness Example 1 21216 0.54 0.85 12314 Example 2 20518 0.52 0.88 11834 Example 3 19183 0.49 0.91 10182 Comparative Example 1 26043 0.58 0.81 15624 Comparative Example 2 21513 0.51 0.84 12337

As can be seen from the results in Table 2, the hardness, elasticity and chewiness were highest in the squid saury of Comparative Example 1 in which the drip source was not added, and Example 3 in which the lactic acid bacterium culture was added . From these results, it can be seen that the submerged onion and culture medium of lactic acid bacteria have softening effect and soften squid meat.

The cohesiveness was the highest in Example 3 and the lowest in Comparative Example 1. It can be seen that the onion component of the water source and the culture medium of the lactic acid bacteria resulted in the texture of squid meat. If you use the water sauce, the sashimi used for dipping is a little softer, and you can feel the texture of the dough when chewed, and you can enjoy the improved flavor by gently skipping over the lump.

≪ Test Example 3 >

The sensory evaluation of the water prepared in Test Example 2 was carried out on 70 persons, each of 5 male and 5 female, from 10 to 70 years old, and the taste, visual aesthetics, chewing feeling, And the average value thereof is shown in Table 3 below.

Sensory test result flavor Visual aesthetic Chewing feeling End Overall likelihood Example 1 4.1 4.0 3.7 3.9 3.9 Example 2 4.0 4.0 3.8 4.0 4.0 Example 3 4.1 3.8 4.0 4.0 4.0 Comparative Example 1 3.7 3.6 3.3 3.5 3.6 Comparative Example 2 3.5 3.3 3.7 3.7 3.5 5: very good, 4: good, 3: normal, 2: poor, 1: very poor

As shown in Table 3 above, the examples of taste and visual aesthetics are superior to those of the comparative examples, and the inclusion of dip sole and seed oil in the water source provides a generally balanced taste, in particular, that the seed oil improves visual aesthetics, And the topping were evaluated as having a soft texture in the case of chewing the sashimi included in the water due to the dip in the onion on the water source as in the result of the above Test Example 2.

In the overall preference, the embodiment according to the present invention was evaluated to be higher than that of the comparative example, so that the commerciality of the water source manufactured by the method of the present invention was confirmed.

Claims (7)

70 to 90 parts by weight of onion bean sprout, 70 to 90 parts by weight of soft drink, 30 to 50 parts by weight of plum solution, 30 to 50 parts by weight of sprout, 30 to 50 parts by weight of vinegar, 0.01 to 5.00 parts by weight of seed oil, And 40 to 60 parts by weight of purified water,
The onion dipping solution is prepared by mixing 40 to 60 parts by weight of sugar with 100 parts by weight of onion, firstly aging the mixture for 3 to 7 days, and then adding a culture solution of lactic acid bacteria; Adding 1 to 5 parts by weight of trehalose to 100 parts by weight of the primary aging solution to which the lactic acid bacteria culture solution is added, and fermenting the mixture for 3 to 10 days; And mixing the fermented primary aging solution with 40 to 60 parts by weight of an onion based 100 parts by weight sugar, followed by secondary aging for 80 to 120 days. delete The method according to claim 1,
Wherein the onion is immersed in vinegar and then firstly aged in sugar. delete delete The method according to claim 1,
Wherein the seed oil is one or more selected from the group consisting of red pepper seed oil, safflower seed oil, evening primrose seed oil, and pumpkin seed oil. delete