KR102002214B1 - Salad dressing sauce with lentil beans - Google Patents

Abstract

The present invention relates to a salad dressing sauce added with lentil beans and a method of preparing the same, and is applied to the production of a functional salad dressing sauce using a dressing base solution using a pre-treated lentil bean and a fruit or vegetable vinegar In the first step, the lentil soybean pre-treatment step is performed using the rice soot and the goat ginseng leaf extract mixture. In the second step, the pre-treated lentils and the isolated soy protein are used as a raw material, The third step is a mixing and stirring step of the dressing base liquid and the fruit blue (or fruit vinegar), the fourth step is the aging step, the fifth step is the dressing manufacturing step, the sixth step is the sterilizing step, The present invention relates to a method of manufacturing a salad dressing sauce containing lentil beans, including packaging and product steps.

Description

{Salad dressing sauce with lentil beans}

The present invention relates to a method of manufacturing a salad dressing sauce with lentil bean added thereto, and more particularly, to a method of manufacturing a salad dressing sauce using a dressing base liquor using pre- will be.

Most of the major varieties of soybeans in Korea are native varieties, and exotic species are rare. Chungbuk White, Chungbuk White, Chungbuk Hwang 1, Buyeok, Ginbu, and Suwon 133 are among the native species.

Soybean protein is largely water-soluble and globulin (glycinin) accounts for 84% of total protein, albumin 5.4%, proteose 4.4% and non-protein 6%.

Soap printing ink, reclaimed rubber, waterproofing agent, gasoline stabilizer, cosmetic goods, insecticide, gunpowder, etc. are used as the traditional foods by processing and cooking using such as soybean paste, soy sauce, hot pepper paste, chonggukjang, beanbag, bean sprouts, tofu, , Paints (coating materials), medicines, celluloids, detergents and the like.

On the other hand, Lentil is a teenage anti-cancer food that has excellent effects on vascular health effects, diabetes and constipation and diet.

The main producing regions are India (called "dal"), Pakistan, Egypt, Spain, and Morocco.

The characteristic of Lentil bean, which is a kind of beans, is that it has a sweet flavor and is used in various foods such as kinesi, soup, curry, salad, rice, burger patties, various roast dishes, confectionery and baking.

Conventional dressing source manufacturing techniques include registration dressing sources such as registration number " 10-1583447 ", " dressing sauce having enhanced palatability and functionality and method of manufacturing the same, registration number " No. 10-1288399, No. 10-1231962 ", " dressing sauce using hot pepper seed oil and its manufacturing method ", application no. 10-2013-0102289, marmalade dressing sauce, application No. 10-2015 -0059861 " " Salad Dressing Composition Comprising Plum Powder and Method for Producing the Same ", Application No. 10-2012-0153366, Salad Dressing with Oddi and Method for Producing the Same, Application No. 10-2013 Quot; -0009876, " " salad dressing composition and preparation method thereof ", application number " 10-2013-0061379 ", " jam using sprout powder and manufacturing method of salad dressing " The inventors of the present invention have not reported the technology and the use of the salad dressing method using the dressing base liquid and the fruit or vegetable vinegar using the lentil beans that have been pre-treated in manufacturing the salad dressing.

Nowadays, when manufacturing functional salad dressing sauces, the need for modern functionalities of food has increased. Therefore, it is inevitable to manufacture salad dressing sauces whose end products are highly favorable to consumers because of the use of new functional materials.

DISCLOSURE OF THE INVENTION The present invention has been made in order to solve the problems of the prior art described above, and it is an object of the present invention to produce a functional salad dressing sauce using vegetable protein, functionalized lentil beans, and fruit blue (or fruit vinegar) The purpose of the present invention is to develop a method for preparing functional salad dressing sauces having improved consumer preference by using fruit syrup (or fruit vinegar) after preparing a dressing base liquid by pretreating lentil beans containing lignin.

Accordingly, the present invention provides a method for preparing a functional salad dressing sauce, which comprises mixing a dressing base solution with fruit or vegetable juice or fruit vinegar to a lentil bean. In a first step, 200 parts by weight of lentil beans are washed, A pre-treatment step of lentil bean immersed in a mixed rice flour mixture for 6 to 12 hours, a second step is a step of mixing pre-treated lentils with purified water, followed by a primary operation for heating and pulverizing, The third step is a mixing and stirring step of the dressing base liquid and the fruit blue, the fourth step is the aging step, the fifth step is the dressing manufacturing step, the sixth step is the sixth step, And the seventh step is a technical feature of a method for manufacturing a salad dressing sauce to which a lentil bean is added including a packaging and a product step.

According to the method of manufacturing the salad dressing sauce added with the lentil beans according to the present invention, when the salad dressing sauce is manufactured using the functional lentil beans and the fruit sauce (or fruit vinegar), the final salad sauce has a unique taste It is a high functional food with well preserved color and new fragrance. It is an economically advantageous invention as it promotes the health of the people and competitiveness of marketability.

The present invention relates to a method for manufacturing a salad dressing sauce by pre-treating a lentil bean, preparing a dressing base solution, mixing a dressing base liquid with fruit blue (or fruit vinegar) and agitating, aging, dressing, sterilizing, A detailed description thereof will be made below.

(1) Lentil pre-treatment step

In this step, lentil beans were purchased, and those without apparent abnormality were selected and stored at 4 ° C.

In the pretreatment of lentil beans, 200 grams of lentil beans were washed three times in tap water, immersed in a rice liquor mixture for 6 to 12 hours, and then used as lentil for dressing.

For the preparation of rice flour mixture, 5 grams of goat ginseng roots were washed three times in tap water, sliced at about 0.5 centimeter and then fried in a cauldron at an internal temperature of 180 to 230 ° C for 10 minutes, mixed with 1 liter of rice flour, And the mixture was dipped in a Whatman No.2 paper filter. The filtrate was used as a final liquefied rice pre-treatment solution.

(2) Preparation step of dressing base liquid

In this step, 7.6% by weight of pre-treated lentil beans and 82.8% by weight of purified water were mixed in the preparation of the dressing base solution using the lentil beans pretreated in (1), heated at 100 ° C for 20 minutes The mixture was pulverized for 10 minutes using a pulverizer, and 9.6% by weight of the separated protein was pulverized for 10 minutes using a pulverizer. After 24 hours of treatment at 28 KHz for 30 minutes at 4 ° C with a wet ultrasonic device, The pre-treated lentils were used as a dressing base solution.

(3) Mixing and stirring step of dressing base liquid with fruit blue (or fruit vinegar)

(Strawberry and grapefruit) blue or fruit vinegar (grapefruit and pineapple) to the dressing base liquid of the (2) Dressing base solution: Fruit vinegar (grapefruit and pineapple) was mixed at a ratio of 1: 1 (w / w) and stirred for 20 minutes using a stirrer to prepare a mixture.

(4) Aging step

(3) is aged in a refrigerator at 10 ° C for 0 to 24 hours

(5) Dressing manufacturing step

(4), the mixing ratio of the fruit chewing dressing sauce to the dressing sauce was 24.8% by weight, the fruit (strawberry or grapefruit) straw was 49.7% by weight, the vinegar (brown rice vinegar: purchased on the market) 12.5% by weight, 0.6% by weight of salt, and 12.4% by weight of olive oil.

The mixture ratio of the fruit vinegar dressing sauce was 22.7% by weight of the lentil base solution, 22.7% by weight of fruit (pineapple or grapefruit) vinegar, 5.7% by weight of lemon juice, 17.0% by weight of soy sauce, 1.1% by weight of sesame, 11.4% , 0.3% by weight of onion powder, 0.3% by weight of garlic powder, 0.6% by weight of ginger powder, 0.6% by weight of sesame oil, 17.0% by weight of olive oil, 0.3% by weight of pepper and 0.3% by weight of powdered mustard.

(6) Sterilization step

(5) is sterilized by sterilizing the product at 121 ° C for 20 minutes using a sterilizer.

(7) Packaging and product steps

This is a step on the packaging and product steps of a functional salad dressing sauce using a dressing base liquid with pre-treated lentils and fruit blue or fruit vinegar.

Hereinafter, preferred embodiments of the present invention will be described.

(1) Sensory Evaluation of Fruit Cheong and Fruit Vinegar Dressing Sources according to Amount of Lysine Bean Dressing Base Solution

The results of the sensory evaluation of fruits and vegetables and fruit vinegar dressing sauce according to the addition amount of the lentil bean dressing base liquid were as shown in Table 1.

 Sensory Evaluation of Fruit Cheong and Fruit Vinegar Dressing Sauce according to Amount of Lysine Bean Dressing Base Solution event Lentil bean dressing Base liquid addition amount (% by weight) Dressing sauce Fruit chive sauce Fruit vinegar sauce color 0 3.0 3.0 15 3.5 3.2 25 3.9 4.1 35 3.4 3.4 incense 0 3.1 3.4 15 3.6 3.4 25 3.9 4.0 35 3.4 3.5 Overall likelihood 0 3.2 3.1 15 3.5 3.6 25 4.3 4.2 35 3.8 3.6

1) sensory evaluation is 5 point method (1, very bad, 2, bad, 3, average, 4, good, 5, very good), sensual agent = 10

① Sensory evaluation

As shown in Table 1, the sensory evaluation of the fruits and fruit vinegar dressing sauces according to the amount of the lentil bean dressing base liquid added, the 5-point intensity method (very weak) by 10 panelists well trained for color, odor, : 1 point, weak: 2 points, average: 3 points, strong: 4 points, very strong: 5 points).

② Sensory evaluation of fruits and vegetables and fruit vinegar dressing sauce according to addition amount of Lentil bean dressing base liquid

As shown in Table 1, in the sensory evaluation of the color, flavor, overall acceptability, etc. of the fruit and vegetable dressing sauce according to the amount of the lentil bean dressing base liquid added, the treatment amount of the lentil bean dressing base liquid was 25 wt%.

(2) Sensory evaluation of a dressing sauce according to aging time of a lentil bean dressing base liquid, a fruit blue and a fruit vinegar mixture Example

The results of the sensory evaluation of the dressing sauce according to the aging time of the mixture of the lentil bean dressing base liquid, fruit blue and fruit vinegar were as shown in Table 2.

Sensory Evaluation of Dressing Sauce by Age of Fermentation of Lentil Bean Dressing Base Solution and Fruit Blue and Fruit Vinegar Mixtures event  Aging time (hours) Dressing sauce Fruit chive sauce Fruit vinegar sauce color 0 3.1 3.1 6 3.3 3.2 12 3.8 4.2 24 3.3 3.5 incense 0 3.2 3.3 6 3.4 3.5 12 3.8 4.1 24 3.5 3.3 Overall likelihood 0 3.1 3.3 6 3.6 3.7 12 4.4 4.3 24 3.9 3.7

1) sensory evaluation is 5 point method (1, very bad, 2, bad, 3, average, 4, good, 5, very good), sensual agent = 10

① Sensory evaluation

As shown in Table 2, the sensory evaluation of the dressing sauce according to the aging time of the lentil bean dressing base liquid, the fruit blue and the fruit vinegar mixture was performed by 10 panelists well trained for color, flavor, The scores were rated as follows: law (very weak: 1 point, weak: 2 points, average: 3 points, strong: 4 points, very strong: 5 points).

② Sensory evaluation result of dressing sauce according to aging time of lentil bean dressing base liquid, fruit blue and fruit vinegar mixture

As shown in Table 2, in the sensory evaluation of the dressing sauce according to the aging time of the lentil bean dressing base liquid, the fruit blue and the fruit vinegar mixture, the 12-hour aging treatment was the best.

According to the present invention, when preparing a salad dressing sauce, a final salad sauce is prepared by using a functional lentil bean and a fruit blue (or fruit vinegar). The final salad sauce is a high- It is economically beneficial because it enhances public health and competitiveness of marketability with functional foods.

Claims (4)

A method for manufacturing a functional salad dressing sauce, which comprises preparing a dressing base liquid and a fruit or vegetable vinegar with a lentil bean,
In the first step, 200 parts by weight of lentil is washed,
5 parts by weight of goat ginseng roots were sliced and roasted at an internal temperature of 180 to 230 DEG C for 10 minutes using a cauldron, then mixed with 1 liter of roasted ginseng roots of roasted goat ginseng and maintained at a temperature of 50 to 60 DEG C for 24 hours , A lentil bean pre-treatment step of immersing for 6 to 12 hours in a rice hot broth prepared by filtering with a paper filter,
In the second step, a primary operation in which 7.6 parts by weight of pretreated lentil beans and 82.8 parts by weight of purified water were mixed and heated at a temperature of 100 DEG C for 20 minutes and the mixture was pulverized in a pulverizer for 10 minutes,
9.6 parts by weight of the separated protein was mixed with the pulverized pulverized product after the primary operation, and then pulverized in a pulverizer for 10 minutes. The pulverized pulverized product was subjected to a secondary operation at 4 ° C for 24 hours using an ultrasonic device at 28 KHz for 30 minutes Dressing base liquid manufacturing step,
The third step is a mixing and stirring step of mixing and stirring with 24.8 parts by weight of the dressing base solution, 49.7 parts by weight of fruit juice, 12.5 parts by weight of vinegar, 0.6 parts by weight of salt and 12.4 parts by weight of olive oil,
In the fourth step, the mixed mixture is aged in a refrigerator at 10 ° C for 10 minutes to 14 hours,
In the fifth step, the aged mixture is prepared as fruit-blue dressing or fruit vinegar dressing, wherein the blending ratio of fruit chewing dressing is 24.8 wt% of a lentil bean base, 49.7 wt% of strawberry blue or grapefruit blue, 12.5 wt% of vinegar, 0.6 wt %, Olive oil 12.4% by weight,
The mixture ratio of the fruit vinegar dressing was 22.7% by weight of lentil bean base, 22.7% by weight of pineapple vinegar or grapefruit vinegar, 5.7% by weight of lemon juice, 17.0% by weight of soy sauce, 1.1% by weight of sesame, 11.4% , 0.3 wt% of garlic powder, 0.6 wt% of ginger powder, 0.6 wt% of sesame oil, 17.0 wt% of olive oil, 0.3 wt% of pepper, and 0.3 wt% of powdered mustard,
The sixth step is a sterilization step of sterilizing 120 ° C at 121 ° C using a sterilizer,
The seventh step is a method for manufacturing a salad dressing sauce added with lentils, including packaging and product steps.

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