KR102020237B1 - Tsuyu Sauce Composition for Donburi and Manufacturing Method the Same - Google Patents

Abstract

The present invention relates to a tsuyu sauce composition for a rice bowl dish and a method of preparing the same. More specifically, the present invention relates to a tsuyu sauce composition which includes: fish soy sauce; water; seasonings; sugars; alcoholic drinks; condiments; and a yeast extract. In addition, the method of preparing the tsuyu sauce composition comprises the steps of: mixing fish soy sauce (mackerel) and water at a ratio of 5-7 : 3-5; adding, to 3000 parts by weight of a mixture of the water and the fish soy sauce, 90-110 parts by weight of grilled green onions (green onions), 180-220 parts by weight of grilled onions, 20-40 parts by weight of ginger, 40-60 parts by weight of garlic, 10-30 parts by weight of saccharin, 20-40 parts by weight of Hon Dashi (fish soup stock), 110-130 parts by weight of Mirim (cooking wine), 140-160 parts by weight of refined rice wine, and 250-350 parts by weight of starch syrup, and boiling the mixture for 10-30 minutes; stopping the boiling and adding 5-15 parts by weight of Katsuobushi (dried bonito flakes) and 5-10 parts by weight of a yeast extract, taking out solid ingredients from the mixture, and filtering the mixture so as to obtain the tsuyu sauce. According to the present invention, the tsuyu sauce composition for a rice bowl dish may have excellent antioxidant activities.

Description

Tsuyu Sauce Composition for Donburi and Manufacturing Method the Same}

The present invention relates to a pig oil composition and its manufacturing method. More specifically, the present invention relates to a donburiyongtsu oil composition composed of soy sauce, water, spices, sugars, liquor, kelp and yeast extract. In addition, the manufacturing method is a step of mixing at a ratio of 1500 ~ 2100 parts by weight of liver soy sauce: 900 ~ 1500 water, 90 ~ 110 parts by weight of green onion, 180 ~ 220 parts by weight of onion, ginger 20 to 40 parts by weight, garlic 40 to 60 parts by weight, 10 to 30 parts by weight of saccharin as sugar, 250 to 350 parts by weight of syrup, 110 to 130 parts by weight of Mirim as a liquor, 140 to 160 parts by weight, and Honda City Put 20-40 parts by weight and boil for 10-30 minutes, turn off the fire, add 5-15 parts by weight of Katsuobushi and 5-10 parts by weight of yeast extract. It is composed.

Donburi (donburi) is a Japanese-style bowl of rice served in a large bowl with various ingredients on top of it. Donburi is a dish that puts a side dish on a larger bowl than a bowl of rice and is eaten while savoring the savory taste of rice and the flavors of the side dishes that are soaked into the rice. The rice bowl is called Donburi Meshi and it is called 'Dong' because it is shortened, but unlike rice bowls in Korea, it is not eaten. Chicken and egg are cooked and mixed with Oyakodonburi, fried shrimp and vegetables, Tendonburi, Katsudonburi with pork cutlet, and beef and onion cooked with soy sauce and sugar are called Gyudonburi. Unagi Donburi with eel, Camodonburi with duck, and Tanning Donburi with beef and pork mixed with eggs. There are other varieties such as curry donburi with curry dishes, and Ikuradonburi with salmon roe and condiments.

Tsyu is a Japanese-style soy sauce flavored with bonito soy sauce. Diluted Tsuyu and water at the ratio of 5-7: 3-5, it is used in many Japanese dishes such as soba, rice bowl, udon noodles, stewed foods, hot pot, and various sauces.

Fish sauce is used for small fish such as sardines, anchovies and sea squids, or fresh fish and shellfish raw materials such as oysters, lobsters, and shellfish, or after removing heads and intestines. Fermented and matured for 1 ~ 2 years in a container with 20-30% salt added to fish and shellfish. Three flavors of amber, rich cheese, meat, and ammonia are felt. These sauces are heated and then filtered to obtain liquid milk, which is used to make kimchi. Fish liver was purchased from Garak Market and used 1500-2100 parts by weight.

Spring onion is a perennial herb of liliaceae, used as a seasoning for leaves and roots. It contains a lot of calcium, salt, vitamins, etc. Folks use roots and scaly stems as expectorants, insect repellents, and diuretics. It is better to bake leek rather than scallion. Green onion was purchased from Garak Market and used 90 to 110 parts by weight.

Onion is a biennial herb that uses bulbs as a seasoning. Onions contain spicy ingredients called allicin, which is spicy and sweet. It contains a lot of nutrients such as protein, carbohydrates, vitamin C, calcium, phosphorus, and iron. Have Quercetin is effective in reducing blood pressure levels. Onions are widely used in various dishes such as stewed foods, fried foods, stew and raw vegetables. It is better to use onions baked, and 180 to 220 parts by weight was purchased from Garak Market.

Ginger (Ginger) is a perennial herb of Gingeraceae, native to Southeast Asia, grows well at 20 ~ 30 ℃, and breeds mainly root stems. Root stems grow sideways, fleshy, lumpy, yellow, with a spicy taste and aromatic smell. Edible roots can be dried and used as a spice in breads, cookies, curry, sauces, and pickles, or as ginger tea and ginger liquor. Ginger treats chills, fever, headache, vomiting, seawater and sputum as medicinal medicinal effects. It has been reported to promote gastric juice secretion, digestion, cardiac excitement, blood circulation, and fungi. Ginger was purchased from Garak Market and used 20 to 40 parts by weight.

Garlic is the most spicy plant of the family Liliaceae and is cultivated in Korea, China, and Japan. Garlic is composed of 20% carbohydrate, 3.3% protein, 0.4% fat, 0.92% fiber, and 13.4% ash, including vitamin B ₁ , vitamin B ₂ , vitamin C, glutamic acid, calcium, iron, phosphorus, and zinc. It contains a variety of nutrients, including selenium and allicin. Garlic is used as a seasoning because it removes fishy smell in Korean cuisine, improves the taste of food, and improves appetite. Since the efficacy of garlic was scientifically revealed, in 2002, Time magazine selected garlic as one of the world's top 10 health foods. Garlic is a functional food that can be eaten by itself or used as a food ingredient. Garlic was purchased from Garak Market and used 40 to 60 parts by weight.

Saccharin is the oldest non-sugar sweetener sold as saccharin or New Sugar. It is the first industrially manufactured sweetener in the United States in 1884. It is water-soluble and 300-600 times sugar. It is a sweetener with excellent sweetness and stability. Currently, it is used in more than 100 countries including the EU and the daily intake allowance is set at 5mg / kg. Saccharin was purchased from Auction and used 10-30 parts by weight based on the total weight.

The smoked method of cooking Katsuobushi, which is the raw material of Honda City, is smoked, so you can feel the unique flavor, unique aroma, and deep and refreshing taste of bonito. Bonito is rich in nutrients such as potassium, phosphorus and vitamin D, as well as 8 essential amino acids and high quality protein. Honda City was purchased from Auction and used 20-40 parts by weight based on the total weight.

Katsuobushi is a bonito that is thinly sliced after smoked and dried bonito. In order to enhance the flavor, Katsuobushi is inoculated with green mold and fermented for 4 ~ 5 months by replacing fermentation container at least once a month. It is mainly used in broth for broth cooking and as a garnish on seafood dishes. Katsuobushi was purchased from Auction and used 5 to 10 parts by weight based on the total weight.

Yeast extract is a yeast extract, which is obtained by decomposing and removing cell walls and extracting intracellular substances by autolysis or addition of enzymes present in edible yeast (genus saccharomyces) .Amino acids, peptides, organic acids It contains other flavoring ingredients and provides a rich broth flavor. It is a natural additive that can be added to salts in the manufacturing process to form a liquid, powder, granule or paste formulation, and is used as a flavor enhancer for brewing, bakery products, patient foods, and seafood products. Yeast extract was purchased from Auction and used 5 to 10 parts by weight based on the total weight.

Mirim is a liquor made by compressing filtration after fumbling rice, rice malt, and 40% soju or alcohol mixed with 40% of soju or alcohol. If necessary, glucose may be used as a part of the raw material. Since Mirim is made in the presence of high concentration alcohol, glutinous rice is decomposed and matured by enzymatic action of rice malt without alcohol fermentation or bacterial action by yeast. It is mainly used for cooking. In order to prevent turbidity when boiling food, glutinous rice is steamed under pressure. It is a strong sweet liquor. It is also used as a raw material for liquor and herbal medicine. In addition to glucose, there are many sugars, such as isomaltose, panos, and oligosaccharides, which give a mild and luxurious taste and have light, color, and consistency. Yeast extract was purchased from Auction and used 110 to 130 parts by weight based on the total weight.

Jeongjong is a pure sake made in Japanese. The Japanese brand name is Jeongjong. Ethanol content is 15-16 °. Jeongjong was purchased from Auction and used 140-160 parts by weight based on the total weight.

Starch syrup is a starch syrup, which is a viscous sweetener made by partially hydrolyzing (glycosylating) starch or starch raw material with an acid or an enzyme. have. Starch syrup has been widely used for confectionery, baking, canning, and seafood stew since ancient times. There is no prior art related to Japanese style Tsuyu, but Japanese Patent Application Publication No. 63-279764 (manufacturing method of soybean oil) is made by using imperial raw materials consisting of 100 parts of protein raw materials and 0-40 parts of carbohydrate raw materials. It is a manufacturing method of the soymilk which adds 60-100 parts of malt to the obtained soy sauce, and makes it brew by adding the quantity with 60-100 parts of electric carbohydrate raw materials. Japanese Patent Application Laid-Open No. 2014-207881 (reinforcement oil for sense of perception) can enhance the flavor of soy milk without damaging the flavor at a low cost including 4-ethyl guai alcohol and 4-ethyl phenol. Starch syrup was used to purchase 250 ~ 350 parts by weight based on the total weight.

Japanese Patent Application Laid-Open No. 57-2655 (a method of preparing seasonings based on candle and soybean oil) is mixed with 50% candle and 30% soybean oil and stirred, and a small amount of 10% sugar, 10% mirin and MSG are added. It is done. Japanese Patent Application Laid-Open No. 60-62958 (Liquid Seasoning) is a desalination treatment of growth oil or fired oil by electrodialysis or ion-exchange membranes with a salt concentration of 12 g / dl or less, a chromaticity of 2.0 or less, and a total nitrogen of 1.5 g / dl or less. Liquid seasonings. This liquid seasoning has a soft taste and high concentration, and has a rich taste and smell. However, these prior art is different from the present invention in the technical configuration.

Japanese Patent Application Publication 2014-207881 Japanese Patent Application Publication No. 63-279764 (manufacturing method of soybean oil) Japanese Patent Application Laid-Open No. 57-2655 (Method for Producing Seasonings Containing Candles and Rose Oil)

Tsyu, which is sold on the market, is a product similar to a highly concentrated fish stem, which must be diluted with water when used for cooking, which is difficult to weigh and requires a container, which is cumbersome to use and does not give a uniform taste to cooking. In addition, the main ingredients are soy sauce and Katsuo-bushi, which has a deep taste and a poor aftertaste.

As described above, the conventional Tsuyu has a disadvantage that there is no deep taste and aftertaste as soy sauce and Katsuo-bushi, thus completing the present invention by adding the following ingredients.

Tsuyu composition for pork beak of the present invention is 1500-2100 parts by weight of liver, 900-1500 parts of water, 90-110 parts by weight of leek, 180-220 parts by weight of onion, 20-40 parts by weight of ginger, 40-60 parts by weight of garlic , Sugars are 10-30 parts by weight of saccharin, 250-350 parts by weight of syrup, alcoholic beverages 110-130 parts by weight, seed type 140-160 parts by weight, kelp 20-20 parts by weight of Honda City, 5-15 parts of Katsuobushi It is a weight part, and it is a thigh oil composition for donburi which consists of 5-10 weight part of yeast extracts.

In addition, the manufacturing method is a step of mixing at the ratio of fish liver 1500 ~ 2100 parts by weight: water 900 ~ 1500, and 3,000 parts by weight of a mixture of water and liver soy sauce 90 ~ 110 parts by weight, roasted onions 180 ~ 220 weight 20-40 parts by weight of ginger, 40-60 parts by weight of garlic, 10-30 parts by weight of saccharin, 20-40 parts by weight of Honda City, 110-130 parts by weight of mirin, 140-160 parts by weight, starch 250-350 weight It is made up of boiling water for 10 to 30 minutes, and turning off the fire, adding 5 to 15 parts by weight of Katsuobushi and 5 to 10 parts by weight of yeast extract.

Donburiyongtsu oil of the present invention has been shown to improve sensory depending on the amount of liver, water, seasonings, sugars, alcohol, liquor and yeast extract. It was also shown to have excellent antioxidant activity.

1 is a manufacturing process diagram of the present invention.
Figure 2 shows the antioxidant activity of the Donburitsu oil composition of the present invention.

The present invention relates to a tsuyu composition for pig beaks and a method for producing the same. More specifically, the liver soy sauce 1500 ~ 2100 parts by weight, water 900 ~ 1500, seasonings of leek 90 ~ 110 parts by weight, onions 180 ~ 220 parts by weight, ginger 20 ~ 40 parts by weight, garlic 40 ~ 60 parts by weight, sugar is saccharin 10-30 parts by weight, starch syrup 250-350 parts by weight, liquor is 110-130 parts by weight of Mirim, 140-160 parts by weight of seedlings, 20-40 parts by weight of Honda City, 5-15 parts by weight of Katsuobushi, In addition, it is a Tsu oil composition for donburi consisting of 5-10 parts by weight of yeast extract. In addition, the manufacturing method is a step of mixing at the ratio of fish liver 1500 ~ 2100 parts by weight: water 900 ~ 1500, and 3,000 parts by weight of a mixture of water and liver soy sauce 90 ~ 110 parts by weight, roasted onions 180 ~ 220 weight 20-40 parts by weight of ginger, 40-60 parts by weight of garlic, 10-30 parts by weight of saccharin, 20-40 parts by weight of Honda City, 110-130 parts by weight of mirin, 140-160 parts by weight, starch 250-350 weight It is composed of a step of putting 10 to 30 minutes of boiling, turning off the fire, adding 5 to 15 parts by weight of Katsuobushi and 5 to 10 parts by weight of yeast extract, and then removing the dust after 5 to 15 minutes to obtain a Tsu oil composition.

<Example 1-5>; Compounding cost

Tsu oil composition was prepared in the same manner as described above by blending raw ingredients consisting of liver soy sauce, water, leeks, ginger, garlic, saccharin, honda, mirin, jongjong, syrup, katsuobushi and yeast extract as follows.

Compounding ratio (unit; parts by weight) division Example 1 Example 2 Example 3 Example 4 Example 5 Comparative Example 1 Comparative Example 2 Liver 1500 1650 1800 1950 2100 1800 2100 water 1500 1350 1200 1050 900 1200 900 Green onion 90 95 100 105 110 - - onion 180 190 200 210 220 - - ginger 20 25 30 35 40 - - garlic 40 45 50 55 60 - - saccharin 10 15 20 25 30 - - Honda city 20 25 30 35 40 - - Mirim 110 115 120 125 130 - - Jeongjong 140 145 150 155 160 - - corn syrup 250 275 300 325 350 - - Katsuobushi 5 7.5 10 12.5 15 - - Yeast extract 5 7.5 10 12.5 15 - -

<Comparative Example 1-2>

Tsu oil composition was prepared in the same manner as in Example 1-5 using liver and water.

<Test Example>

As described in Example 1-5 and Comparative Example 1-2, a well-trained panel (two men and women in their twenties, thirties and forties in their twenties) was made with a tsuyu composition, and a seven-point scale method (5.5 or higher; very good, 4.5). Sensory tests were conducted on taste, odor, aroma, and overall preference as above. The results are shown in Table 2 below.

Sensory test result division Example 1 Example 2 Example 3 Example 4 Example 5 Comparative Example 1 Comparative Example 2 flavor 5.9 6.2 6.5 6.6 6.6 3.2 3.3 smell 5.8 6.1 6.4 6.5 6.5 3.1 3.1 incense 5.9 6.1 6.3 6.4 6.4 2.9 2.9 Symbol 5.9 6.1 6.4 6.5 6.5 3.1 3.1

From the above results, it was found that the taste, smell, aroma and palatability were increased depending on the amount and concentration of the raw and subsidiary materials. However, the preference does not increase significantly when the amount exceeds a certain amount as in Examples 4 and 5.

<Application Example 1>; Japanese style tsuyu

Donburitsu oil of Yamamori products in Japan is a mixture of soybean oil, sugar, fermented seasoning and seaweed (soy sauce, salt, Katsuobushi extract, mushroom powder, HVP, kelp extract, salt, MSG, acidulant, caramel pigment, etc.). Donburitsu oil was diluted with water at a ratio of 1: 2 and used in various dishes.

<Application example 2>

150g beef, 1/2 onion, white rice 2 servings, and green onions, finely chopped 2 servings, 5g, Tyuyu 4T of Japanese Kayanoya products, 100ml of water was used for cooking.

<Application Example 3>

Except for using pork meat was made in the same manner as in Application Example 2 was used for cooking.

<Test Example 2>; Antioxidant activity

Examples 1 to 5 and Comparative Examples 1 to 2 of the Donburiyongtsu oil composition

Antioxidant activity was measured. Antioxidant activity is shown in Table 3 by measuring the total polyphenol content, total flavonoid content, DPPH Radical scavenging ability.

Total polyphenol content was measured according to the Folin-Denis method. 0.1 mL of Folin-Ciocalteu's phenolic reagent and 1.4 mL of distilled water were added to 0.2 mL of sample, mixed with 0.3 mL of 20% Na ₂ CO _{3, and} allowed to stand in the dark for 20 minutes, and then measured for absorbance at 765 nm. The content was expressed using gallic acid as a standard.

Total Flavonoid content was Shen Y, Jin L, Xiao P, Lu Y, Bao J (2009) Total phenolics, flavonoids, antioxidant capacity in rice grain and their relations to grain color, size and weight. J Cereal Sci 49: 106-111.). Sample was added to 5% sodium nitrite (NaNO2) 0.15 mL to 0.5 mL and then allowed to stand for 15 minutes in the dark then a solution was added to 10% AlCl _{3 ~} 6H2O 0.3 mL with 1 M NaOH 1 mL and then allowed to stand for 5 minutes, at 415 nm Absorbance was measured. The content is expressed using catechin as standard.

Scavenging activity against DPPH (2,2-diphenyl-1-picryl-hydrazyl-hydrate) radical is described by Brand-Williams W, Cuvelier ME, Berset C (1995) Use of free radical method to evaluate antioxidant activity. Lebenson Wiss Technol 28: 25-30.) Was measured by modifying the method. 0.2 mL of the sample was added to 1 mL of 0.2 mM DPPH solution dissolved in 70% ethanol, mixed well, and allowed to stand for 30 minutes in a dark room temperature, and then absorbance (Epoch) was measured at 517 nm.

Scavenging activity was expressed as a percentage calculated according to the following equation.

DPPH radical scavenging activity (%)? = (A-B) / A × 100 ???

A: control absorbance, B: sample absorbance

Total phenol content, total flavonoid content, DPPH radical scavenging ability are shown in Table 3 in mg / ml, mg / ml,%.

Antioxidant activity (unit; mg / ml, mg / ml,%) division Example 1 Example 2 Example 3 Example 4 Example 5 Comparative example
One Comparative example
2 Total phenols
content 11.1 ±
0.13 12.8 ±
0.21 13.3 ±

0.26 13.6 ±

1.14 13.8 ±
2.14 - - Total Flavonoids 0.22 ±
0.12 0.23 ±
0.19 0.24 ±
0.41 0.24 ±
0.32 0.25 ±

0.31 - - DPPH radical scavenging ability 4.6 ±

1.23 4.8 ±

2.41 4.8 ±

1.74 5.1 ±

2.26 5.2 ±
0.32 1.2 ±
3.21 1.1 ±
2.34

As shown above, the total phenol content, the total flavonoid content, and the DPPH radical scavenging ability of Examples 1, 2, 3, 4, and 5 of the present invention were increased in a concentration-dependent manner. However, Examples 4 and 5 did not increase significantly, and the comparative example showed little antioxidant activity.

Donburiyongtsu oil of the present invention has been shown to improve the sensory in accordance with the amount of seasonings, sugars, liquor, kelp and yeast extract in addition to fish liver. In addition, the antioxidant activity is also shown to be excellent industrial use.

Claims (4)

Fish liver 1800-2100 parts by weight; 900 to 1200 parts by weight of water; 100 to 100 parts by weight of leek, 200 to 220 parts by weight of onion, 30 to 40 parts by weight of ginger and 50 to 60 parts by weight of garlic; 20 to 30 parts by weight of saccharin and 300 to 350 parts by weight of starch syrup as sugars; 120 to 130 parts by weight of mirim and 150 to 160 parts by weight as mainstream alcohol; 30 to 40 parts by weight of Honda City and 10 to 15 parts by weight of Katsuobushi as re-water; And tsyu composition for donburi consisting of 10-15 parts by weight of yeast extract delete Fish liver 1800 ~ 2100 parts by weight: mixing at a rate of 900 ~ 1200 parts by weight of water,
3,000 parts by weight of a mixture of water and fish sauce 100% by weight of leek, 200-220 parts by weight of onion, 30-40 parts by weight of ginger, 50-60 parts by weight of garlic, 20-30 parts by weight of saccharin, 300-350 parts by weight of starch syrup , 120-130 parts by weight of mirim, 150-160 parts by weight of seedling, 30-40 parts by weight of Honda, and boil for 10-30 minutes,
Turn off the fire, put 10 to 15 parts by weight of Katsuobushi and 10 to 10 parts by weight of yeast extract, and after 5 to 15 minutes to remove the dry and filter the composition of the Tsuyu composition delete

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