KR101919476B1 - A method for producing natural seasoning containing potato extract as an active ingredient - Google Patents

Abstract

The present invention relates to a method for producing a natural seasoning containing a Helianthus tuberosus extract as an active ingredient, in which Helianthus tuberosus, which is known to contain functional ingredients, is fermented using lactic acid bacteria and non-refined fermented natural sugar (mascobado); the fishy smell of kelp and anchovy, which are minor ingredients, is removed by using astringent persimmon powder; and radish and balloon flower roots are fermented using lactic acid bacteria. More specifically, a method for producing a natural seasoning according to the present invention includes: a first step of pretreating ingredients, and producing an extract; a second step of mixing the pretreated ingredients and the Helianthus tuberosus extract; a third step of heating the mixture; a fourth step of drying the heated mixture; a fifth step of producing powder using the dried mixture; a sixth step of sterilizing the mixture formed into powder; and a seventh step of packaging and commercializing. The present invention relates to a method for producing a natural seasoning, which can provide a Helianthus tuberosus natural seasoning with improved functionality, consumer preference, and quality.

Description

[0001] The present invention relates to a method for producing a natural seasoning containing potato extract as an active ingredient,

The present invention relates to a fermentation technology combining a fermentation technique using lactic acid bacteria and non-refined fermented natural sugars (fermented Mascovado), a sweet potato powder with a smell of kelp and anchovy, The present invention relates to a method for manufacturing a natural seasoning of porcine potato by combining a pre-treatment and a fermentation technique using a lactic acid bacterium, and more specifically, the first step is a step of preparing a pre-treatment and an extract of a material, The step of mixing the pre-treated material and the extract, the third step of heat-treating the mixture, the fourth step of drying the heat-treated mixture, and the fifth step of pulverizing the dried contents , The sixth step is a step of sterilizing the powdered contents, and the seventh step is a step of packaging and commercializing a potato extract of pork as an active ingredient And a method for producing a natural seasoning.

The present invention relates to a method for producing a natural seasoning containing a functional ingredient in accordance with consumer preference, and more particularly, to a method for producing a natural seasoning such as a potato (fat pad), a lactic acid bacterium and a non-refined fermented natural sugar (fermented mascarpone) The fermentation technique using lactic acid bacteria was combined with the process of pre - treatment using grafted fermentation technology and reducing powder of kelp and anchovy.

The origin of pig potatoes is South America, a plant of Asteraceae, which contains a large amount of inulin known to be effective in diabetes recently. Inulin is a type of polysaccharide (carbohydrate) in the roots of asteraceae and lily plants. It is also contained in burdock or leek as well as in potatoes. It is also nutritionally used instead of sugar or flour.

The potency of pig potatoes is known to help with diabetes, weight loss, anti-aging, skin, eye and hair loss prevention.

Kelp is a 2-3-year-old algae belonging to the brown algae. It is an alkaline foodstuff containing natural MSG (sodium L-glutamate) (about 420 mg%) and contains about 20% of alginic acid. It is said to be used as a grass or food additive. Especially in one room, it is effective in the metabolism, arteriosclerosis, hypertension, constipation and prevention of aging.

Anchovy is a kind of sardines, and it lives in the coastal area of Chungmu, Korea, near East Coast of Gangwon Province. Food science is rich in minerals such as protein and calcium, it is recommended for children of pregnant women. Anchovy is used as an ingredient of anchovy sauce, as a food source of jellyfish, as food soup, soup and soup.

Shiitake mushrooms belong to pine mushroom and pine mushroom. The distribution areas are Korea, Japan, China, Taiwan, etc. The habitat and native land are dry trees of hardwoods (oak, chestnut, chestnut tree, etc.). They can be medicinal and edible. Foods are rich in vitamins, guanylic acid and minerals As a functional food, it is known that it is effective for the inhibition of carcinogenesis, the effect on hypertension and heart disease, the production of antiviral substance, the blood purification, the treatment of anemia, and the prevention of various diseases.

Sugar cane fermented natural sugar (fermented Masukado) is a 100% organic sugar cane refined natural sugar, unlike ordinary sugar, is known to contain a large amount of minerals, vitamins, and fiber.

It is estimated that the country of origin is the Mediterranean Sea, and the influx of Korea through Central Asia and China was the Three Kingdoms period. Food is rich in carbohydrates and minerals, vitamin C, enzymes, etc. The unique pungent flavor and fragrance ingredients of radish are mustard oil and methylmercaptan. The efficacy of radish relieves ejaculation and is known to stop burns, bruises, thirst and coughing.

The bellflower is a perennial herb that belongs to the bellflower, and its distribution is known as Korea, China, Japan, etc. Foodstuffs include protein, lipid, carbohydrate, fibrin, ash, minerals (Ca, P, Fe etc.), vitamins B2, niacin, vitamin C, and the like). In one room, the efficacy helps lung function, and it is said to be in tonsillitis, sore throat.

The origin of garlic is concentrated in Central Asia. It is cultivated in Korea, China and many Far East regions. It contains alicin which is rich in carbohydrate, protein, lipid, vitamins and minerals and stimulant taste. Meanwhile, processing and cooking are mainly used as seasoning spices and other processed food raw materials, and its known effects are anticancer action, heavy metal discharge, fatigue recovery, digestion promotion, and prevention of hypertension.

    Sesame seeds are one-year-old herbaceous plants belonging to the genus Sesame. They are called hosa. The varieties are distinguished by black sesame, white sesame seed, and yellow sesame seed. They are rich in protein and contain vitamin E, sesamol and lignin. It is used for various foods and has good storage properties. It was used for the production of soy sauce, pesticide, soybean flour, brown sugar, baked salt and so on.

As a conventional technology for producing natural seasoning, there is a method of manufacturing a conventional natural seasoning as disclosed in Korean Patent Application No. 10-2011-0036284, a method of manufacturing natural pasta liquid seasoning, powder seasoning, liquid seasoning and powder seasoning, , Application No. '10-2003-0003439', 'Method for manufacturing natural seasoning', Application No. '10-2006-0130741', seasoning containing rock salt and its manufacturing method ', Application No.' Registration No. 10-0073444, 'Natural seasoning using kelp and other manufacturing method', Registered No. 10-1303330 'Kokkusu using natural seasoning', Registered as '-0152884', 'Multipurpose seasoning and its manufacturing method', Registration No. 10-0073444 No. 10-1311240, entitled " Method for producing natural seasoning containing ginseng root, ginseng root ginseng and ginseng seeds ", Registration No. 10-1076509 ", a method for producing natural seasoning, 10-2000-0017570 ", " Method for culturing high concentration of plant cells using ultrasound ", Application No. " 10-2009-0067295 ", Ultrasound A method for manufacturing defatted catechins by treatment ", Application No. 20-2003-0007940," Thawing and fermenting apparatus for food using ultrasound generator, far infrared ray and freezer " There has been no report on the application to the previous treatment for the production of natural seasoning using the technology. On the other hand, as a technique related to the pig potatoes, there is disclosed an anti-inflammatory composition containing an extract of the ground part of pig potatoes as an active ingredient, Application No. 10-000-0009153, entitled "Pig Potato and Chungkukjang" A composition for prevention or treatment of metabolic diseases, "Application No. 10-2012-0058747," Combined extract of porcine potatoes and cucurbitaceous leaves having an effect on blood glucose lowering and a health functional food composition using the same " However, there has been no report on the technology and the use of pig potatoes for producing natural seasonings of potatoes. Accordingly, the present invention provides a method for producing natural seasoning containing a functional ingredient in accordance with the preference of a consumer, which is known to have a functional substance in the production of natural seasoning, and thus the present invention has been accomplished.

As a result of changing the diet of modern people and improving the interest of health food, the demand for new natural seasoning which considers the health, nutritional and functional aspects of seasoning which is an important factor for our table is demanded. Therefore, the present invention is based on the development of a potato potato natural seasoning which is known to have an effect on diabetes, and a pretreatment of pork potato (fat pot) and kelp, anchovy, bellflower, It is an object of the present invention to develop a process for producing natural seasoning containing an active ingredient of a potato extract containing a new functionality suitable for health preference and functional taste of modern people.

In order to accomplish the above object, the first step is a method of producing a soy sauce comprising a powdered kelp, dried shiitake powder, anchovy powder, roasted soybean flour, sesame powder, raw bellflower, dried red pepper seed, A step of preparing an extract by using the potato as a raw material and a step of preparing an extract by using the potato as a raw material and a step of preparing an extract by using all of the materials except the potato, The third step is a step of heat treating the mixture at 160 to 170 DEG C for 60 minutes, the fourth step is a step of drying the heat treated mixture at 50 to 60 DEG C for 12 hours while dehumidifying, The step 5 is a step of powdering the dried contents for 5 minutes, the step 6 is a step of sterilizing the powdered contents for 10 minutes, and the step 7 is a step of packaging and commercializing the sterilized contents,A method for producing a natural seasoning containing an extract as an active ingredient, the method comprising the steps of: preparing a porcine potato extract using the porcine potatoes pretreated and pretreated in the first step, 100 g of potatoes were washed three times with tap water, and then the water was removed from the kettle for 2 hours. After slicing about 0.5 cm using a sterilized knife, it was ground with a vacuum mixer for 10 minutes, After treatment at 28 KHz for 30 minutes, 1% by weight of lactobacillus (Lactobacillus bulgaricus) and 3% by weight of non-purified fermented natural substance were added to the final potato paste, and the fermented pig after fermentation at 40 to 42 ° C for 24 to 48 hours Potato paste: Distilled water was prepared at a ratio of 1: 5 w / w and the mixture was treated with a bubbler for 2 hours. The pre-treated porcine potato extract was prepared by mixing the pre-treated porcine potato lysate with an alcohol To 20% by weight of an alcohol which is 95% by weight, and after 24 hours at room temperature, all edible alcohols are distilled off by using a reflux condenser, and the mixture is distilled.

The mixing step comprises mixing 3% of pre-treated powdery kelp, 3% of dried mushroom powder, 1% of pre-treated anchovy powder, 1% of roasted soybean flour, 2% of sesame seed powder, Raw 3% bellflower, 3% dried red pepper seeds, 7% raw, 7% crude, 4 ~ 13% soy sauce, 2% raw garlic, 35 ~ 45% 5 to 10% of a potato extract of pigs are mixed and heat-treated at 100 ° C for 40 minutes, followed by freeze-thawing and lyophilization to produce a powder.

delete

 In the preparation of the above-mentioned pretreatment and extract, the dried seaweeds are cut into 2 to 3 cm and the dried anchovy is about 2 to 3 g, 20 g of fermented persimmon powder was mixed with 100 g of dried seaweed and 100 g of dried anchovy mixture. To prepare 20 g of fermented persimmon powder, 100 mL of distilled water and 20 g of white persimmon were mixed. Followed by freeze-drying after fermentation for a time.

In the preparation of the above-mentioned pretreatment and extract, Muwawa japonica raw material was purchased, washed with tap water three times, drained, cut into about 0.5-1 cm, and then 100g without rice and 100g with bellflower (1) to 1.5% by weight of a lactic acid bacterium (Streptococuss thermophilus) after fermentation for 10 minutes using a vacuum mixer, and then fermented at 40 to 42 ° C for 24 to 48 hours.

As described in detail above, the method of producing natural seasoning containing the potato extract of the present invention as an active ingredient provided in the present invention is a fermentation technique using a lactic acid bacterium and a non-purified fermented natural sugar (masukado) Using high-quality and high-quality natural seasonings by combining the pre-treatment with Muwako-Doraji using lactic acid bacteria fermentation technology using grafted kelp and anchovy, Can be improved.

BRIEF DESCRIPTION OF THE DRAWINGS FIG.

The present invention will now be described in detail with reference to the accompanying drawings.

FIG. 1 is a view showing a process for manufacturing a natural potato starch of Pork Potato. In the present invention, the first step is a step of preparing a pre-treatment and extract of a material, a second step is a step of mixing a pre- , The third step is a step of heat-treating the mixture, the fourth step is a step of drying the heat-treated mixture, the fifth step is a step of pulverizing the dried contents, and the sixth step is a step of disinfecting the powder- And a seventh step is a method for producing a natural seasoning containing the potato extract as an active ingredient including packaging and commercialization.

(1) Pre-treatment of the material and step of producing the extract

This step is the pre-treatment stage of the material when preparing the potatoes natural seasoning. The materials used were potatoes grown in Busan potatoes, kelp, anchovy, shiitake, soybean flour, sesame powder, soy sauce, unflavored fermented natural sugar (Masukobado), oligosaccharides. Garlic and bellflower were purchased from the market and used. On the other hand, the pretreatment of the material was carried out as follows.

① Pre-treatment and extraction of pig potatoes - 100 g of potatoes were washed three times in tap water, and then water was removed for 2 hours in a kettle. After slicing about 0.5 cm using a sterilized knife, the mixture was placed in a vacuum mixer (Daewon, K-25, Korea) for 10 minutes and then treated for 30 minutes at 28 KHz using a wet ultrasonic apparatus (stencil tube: length × length × height = 28 cm × 30 cm × 18 cm, Tecon Co., USA) 1% by weight of Lactobacillus bulgaricus and 3% by weight of non-purified fermented natural sugar (Masukobado) were added to the paste, followed by fermentation at 40 to 42 ° C for 24 to 48 hours using Incubate (Samil, kj-12, (SH-A2, Samho, Korea) for 2 hours to prepare the content of the pre-treatment of porcine potato, The pre-treated porcine potatoes were used for the preparation of the extracts by freeze-drying, that is, The lyophilized lyophilized potato lyophilisate was added to edible alcohol having 95% alcohol content in an amount of 20% by weight. After 24 hours at room temperature, all of the edible alcohol was distilled and extracted with a reflux condenser (Hanil, YG-25, Was used as a potato extract.

 ② Pre-treatment of kelp and anchovy - Cut 2 ~ 3cm of dried kelp and dry anchovy to about 2 ~ 3g, mix 100g each and put on frying pan. At this time, 20 g of fermented powder was mixed with 100 g of dried sea tangle and 100 g of dried anchovy mixture. The fermented sweet potato powder was prepared by mixing 100 g of distilled water and 20 g of white wheat powder (wheat germ with glutinous rice powder added to wheat flour) to 20 g of powdery persimmon powder and blending it at 25 to 26 ° C for 24 to 36 hours Dried.

 (3) Pre-treatment of mulberry and bellflower -Muwada japonica is washed three times in tap water, drained, cut into about 0.5 ~ 1 cm, and then mixed with 100g of bellflower and 100g of bellflower. ) For 10 minutes and then inoculated with 1 ~ 1.5 wt% of Streptococcus thermophilus and fermented at 40 ~ 42 ℃ for 24 ~ 48 hours.

(2) mixing the pre-treated material and the extract

In this step, (1) is an optimum mixing step of the pre-treated materials through an experimental procedure. That is, the conditions of the mixing ratio in producing the natural seasoning using the potato extract of pigs are as follows.

(3) heat treating the mixture

In this step, the mixture of the pre-treated materials in (2) was heat treated at 160 to 170 ° C for 60 minutes using a gas stove.

(4) drying the heated mixture

In this step, the heat-treated mixture of (3) was dehydrated in a dryer (Daewon, K-12, Korea) at 50 to 60 ° C for 12 hours.

(5) Powdering the dried contents

In this step, the dried material prepared in (4) was pulverized for 5 minutes using a vacuum mixer (Samwon, KF-25, Korea).

(6) Sterilizing the powdered contents

In this step, the powdered contents treated in (5) were sterilized for 10 minutes using a Karlsbüun sterilizer (KRS-985, Korea).

(7) Steps for packaging and commercialization

This step (6) will be described in detail through the constitution and action of the method of manufacturing a potato potato natural seasoning including packaging and product steps as follows. (Fig. 1)

Hereinafter, preferred embodiments of the present invention will be described with reference to the drawings.

(1) Sensory Evaluation of Pork Potato Natural Seasoning According to the Amount of Pork Potato Added in the Preserved Example

The sensory evaluation of porcine potato natural seasoning according to the amount of the pre-treated porcine potatoes was as shown in Table 2.

1) The value given is the mean value of three experiments

① sensory test

As shown in Table 2, the sensory test was performed by a panelist of 10 well-trained 5-point intensity method (very bad: 1 point, bad: 2), color, flavor, salty taste, sweet taste, sour taste, bitter taste, Point average: 3 points, good: 4 points, very good: 5 points).

② The sensory evaluation result of natural seasoning of porcine potato according to the amount of pre-treated porcine potatoes

As shown in Table 2, treatment-2 and treatment-4 showed the highest values in the overall taste.

(2) Sensory Evaluation of Pork Potato Natural Seasoning According to Amount of Anchovy Treated

According to the present invention, the sensory evaluation result of the natural seasoning of porcine potato according to the amount of the pre-treated anchovy was as shown in Table 3.

 1) The value given is the mean value of three experiments

 2) The amount of pre-treated anchovy added is% of total material weight.

  ① sensory test

   As shown in Table 3, the sensory test was performed by a panelist of 10 trained workers. The color, flavor, salty taste, sweet taste, sour taste, bitter taste, Point average: 3 points, good: 4 points, very good: 5 points).

  ② The sensory evaluation result of natural seasoning of porcine potato according to the amount of pre-treated anchovy

As shown in Table 3, the overall taste and flavor were the highest in the 1% treated anchovy treated.

(3) Sensory Evaluation of Pork Potato Natural Seasoning According to the Addition of Pre-treated Sea tangle

  According to the present invention, the sensory evaluation of the natural seasoning of porcine potatoes according to the amount of the pre-treated kelp appeared as shown in Table 4.

 1) The value given is the mean value of three experiments

 2) The amount of pre-treated anchovy added is% of total material weight.

  ① sensory test

As shown in Table 4, the sensory test was performed by a panelist of ten well-trained 5-point intensity methods (very bad: one point, bad: 2), color, flavor, salty taste, sweetness, sour taste, bitter taste, Point average: 3 points, good: 4 points, very good: 5 points).

  ② Sensory evaluation result of natural seasoning of porcine potato according to the amount of pre-treated kelp added

As shown in Table 4, the overall taste and flavor were 3%

The highest value was shown in the treatments.

delete

delete

delete

delete

delete

delete

delete

delete

delete

delete

delete

Claims (5)

The first step is to prepare the raw materials such as powdered kelp, dried shiitake mushroom powder, anchovy powder, roasted soybean flour, sesame powder, raw bellflower, dried red pepper seed, raw radish, sweet corn, soy sauce, raw garlic, Refined natural fermented natural and pork potatoes, and preparing an extract using the potato potato; the second step is a step of mixing all of the ingredients except for the potato potato and the potato extract, Treating the mixture at 160 to 170 캜 for 60 minutes, the fourth step of dehydrating the heat-treated mixture at 50 to 60 캜 for 12 hours, the fifth step of drying the mixture for 5 minutes A step of sterilizing the powdered contents for 10 minutes, and a step 7 for packaging and commercializing the sterilized contents, to prepare a natural seasoning agent containing the potato extract as an active ingredient In the method,
In the first step, porcine potato extract is prepared using porcine potato pre-treatment and pre-treated porcine potato,
In the pretreatment of the porcine potatoes, 100 g of potato potatoes were washed three times in tap water, and then water was removed for 2 hours in a kettle, and then sliced about 0.5 cm using a sterilized knife. The mixture was ground in a vacuum mixer for 10 minutes, 1% by weight of Lactobacillus bulgaricus and 3% by weight of unrefined fermented natural substance were added to the final potato paste after 30 minutes of treatment at 28 KHz using an ultrasonic device, and incubated at 40 to 42 ° C for 24 to 48 hours Fermented porcine potato paste after fermentation: Distilled water was prepared at 1: 5 w / w, the mixture was treated with a bubbler for 2 hours,
The pre-treated porcine potato extract was prepared by adding 20% by weight of the pretreated porcine potato lyophilisate to a 95% alcoholic alcohol and heating the mixture at room temperature for 24 hours, Is extracted and distilled to extract the potato extract as an active ingredient.
The method according to claim 1,
Wherein the mixing comprises:
3% of pre-treated powdered kelp, 3% of dried mushroom powder, 1% of pre-treated anchovy powder, 1% of roasted soybean flour, 2% of sesame seed powder, 3% 3% of dried red pepper seeds, 7% of raw raw materials, 4% of crude fat, 13 to 23% of soy sauce, 2% of raw garlic, 35 to 45% of raw water, 3% of unrefined fermented natural sugar, %, And heat-treated at 100 ° C for 40 minutes, followed by freeze-thawing and lyophilization to produce a powder. The method for producing a natural seasoning containing the potato extract as an active ingredient.
delete The method according to claim 1,
In the first step, the kelp and anchovy (pre-treatment)
The dried kelp was cut into 2 to 3 cm and the dried anchovy was about 2 to 3 g. The whole of the kelp was mixed with 100 g of each, and 20 g of powdery persimmon fermented in a mixture of 100 g of dried seaweed and 100 g of dried anchovy were mixed,
The fermented sweet potato powder is prepared by mixing 100 g of distilled water and 20 g of white rice powder with 20 g of powdery persimmon powder and fermenting the mixture at 25 to 26 ° C for 24 to 36 hours, followed by lyophilization. The natural seasoning Gt;
The method according to claim 1,
In the first step, the pre-
After removing the water, cut into about 0.5 ~ 1 cm, and then 100 g of 100 g of bellflower and 100 g of bellflower were mixed and ground for 10 minutes using a vacuum mixer. Streptococuss thermophilus % By weight, and fermenting the mixture at 40 to 42 ° C for 24 to 48 hours, thereby producing a natural seasoning containing the potato extract as an active ingredient.

Images