KR102100447B1 - Method for producing salad dressing sauce using mixed soybean curd residue Cheongkukjang - Google Patents

Abstract

The present invention (1) preparing a complex astringent complex extract; (2) Source material of egg yolk, vegetable oil, sugar, sorbitol, salt, starch, raw horseradish, green bean paste powder, vinegar, xanthan gum, guar gum and flavor oil and the astringent complex extract prepared in step (1) above Preparing; (3) boiling the yolk prepared in the step (2), and adding the vinegar prepared in the step (2) to the first mixture; (4) Secondary mixing by adding the vegetable oil, sugar, sorbitol, salt, starch, raw horseradish, green bean paste powder and astringent complex extract prepared in step (2) to the first mixed mixture of step (3). To do; And (5) adding the xanthan gum and guar gum prepared in the step (2) to the second mixed mixture of the step (4) to perform the third mixing, and then mixing the flavor oil prepared in the step (2) fourth. It relates to a method of manufacturing a salad dressing sauce, characterized in that it comprises a step of manufacturing and a salad dressing sauce prepared by the above method.

Description

Method for producing salad dressing sauce using mixed soybean curd residue Cheongkukjang}

The present invention is a salad dressing sauce characterized in that it is prepared using a yolk, vegetable oil, sugar, sorbitol, salt, starch, raw horseradish, green bean paste powder, vinegar, xanthan gum, guar gum, flavor oil and astringent complex extract It relates to a manufacturing method and a salad dressing sauce prepared by the above method.

Salad is a typical vegetable recipe that gives a fresh feeling, appetite, and is rich in vitamins and minerals, so consumption of dressing for salads along with salads using various vegetables has been increased by consumers who have recently increased interest in health. Is increasing.

In the food fair, dressing is used for the purpose of enhancing the flavor of food in manufacturing, processing, and cooking food. Adding salts, sugars, spices, eggs, or food additives as edible oils and vinegar to emulsify and emulsify them. It is defined as a dressing, mayonnaise, or prepared by separating liquid or adding vegetables, fruits, etc. to it. ”

Recently, research on salad dressing has been vigorous, and studies of salad dressings using audi juice, bokbunja juice, soybean powder red pepper paste, shiitake mushrooms, plum extract, etc. have been reported. This is insignificant.

Korean Registered Patent No. 1583447 discloses a method of manufacturing a dressing sauce with improved palatability and functionality, and Korean Patent Publication No. 2015-0086735 discloses a perilla oil dressing source composition comprising a lobule extract, but the present invention It is different from the method for preparing salad dressing sauce using mixed bean curd soup.

The present invention was devised by the above-mentioned demands, and the object of the present invention is to optimize the manufacturing conditions such as material type, material pre-treatment, mixing ratio, mixing, etc. in order to prepare a salad dressing having excellent preference in harmony with a salad, It is to provide a method of manufacturing a dressing sauce suitable for consumers' tastes while being beneficial to health.

In order to solve the above problems, the present invention comprises the steps of (1) preparing astringent complex extract; (2) Source material of egg yolk, vegetable oil, sugar, sorbitol, salt, starch, raw horseradish, green bean paste powder, vinegar, xanthan gum, guar gum and flavor oil and the astringent complex extract prepared in step (1) above Preparing; (3) boiling the yolk prepared in the step (2), and adding the vinegar prepared in the step (2) to the first mixture; (4) Secondary mixing by adding the vegetable oil, sugar, sorbitol, salt, starch, raw horseradish, green bean paste powder and astringent complex extract prepared in step (2) to the first mixed mixture of step (3). To do; And (5) adding the xanthan gum and guar gum prepared in the step (2) to the second mixed mixture of the step (4) to perform the third mixing, and then mixing the flavor oil prepared in the step (2) fourth. It provides a method of manufacturing a salad dressing sauce characterized in that it comprises a step.

In addition, the present invention provides a salad dressing sauce prepared by the above method.

The salad dressing sauce of the present invention does not have the unpleasant odor specific to Cheonggukjang, and it is possible to provide a dressing source that is beneficial to health as well as improving palatability by combining well with cheonggukjang, astringent persimmon extract and fresh wasabi. In addition, by using vegetable oils without using butter, the weight is much lighter, and there is an advantage that can further enhance the taste of the salad.

1 is a schematic diagram showing the manufacturing process of the salad dressing sauce of the present invention.
FIG. 2 shows surface plots and contour plots for each sensory test item (flavor, flavor, color, preference) of the salad sauce according to the amount of bji cheonggukjang powder, astringent complex extract and raw wasabi added.
FIG. 3 shows the results of overlapping contour plots for each sensory test item for the dependent variables of the salad dressing source for the amount of Buji Cheonggukjang powder and raw wasabi added.
Figure 4 shows the amount of bji cheonggukjang powder, astringent persimmon complex extract and raw wasabi determined by reaction surface analysis.

In order to achieve the object of the present invention, the present invention

(1) adding water to the fruit mixed with astringent persimmon and tangerine peel, followed by hot water extraction to prepare a complex astringent extract;

(2) Source material of egg yolk, vegetable oil, sugar, sorbitol, salt, starch, raw horseradish, green bean paste powder, vinegar, xanthan gum, guar gum and flavor oil and the astringent complex extract prepared in step (1) above Preparing;

(3) boiling the yolk prepared in the step (2), and adding the vinegar prepared in the step (2) to the first mixture;

(4) Secondary mixing by adding the vegetable oil, sugar, sorbitol, salt, starch, raw horseradish, green bean paste powder and astringent complex extract prepared in step (2) to the first mixed mixture of step (3). To do; And

(5) After adding the xanthan gum and guar gum prepared in the step (2) to the second mixed mixture of the step (4) and mixing the mixture for a third time, mixing the flavor oil prepared in the step (2) for a fourth time It provides a method of manufacturing a salad dressing sauce characterized in that it comprises a.

In the method for preparing a salad dressing sauce of the present invention, the astringent persimmon complex extract of step (1) is preferably 8-12 in water with fruit mixed with astringent persimmon and tangerine peel in a weight ratio of 0.8-1.2: 0.8-1.2. After adding pear (v / w), it can be prepared by extracting hot water at 90 ~ 100 ℃ for 1 ~ 3 hours and then concentrating it. More preferably, water is added to the fruit mixed with astringency and tangerine peel in a 1: 1 weight ratio. After 10 times (v / w) was added, hot water was extracted at 100 ° C. for 2 hours and then concentrated. The dressing sauce prepared by adding an appropriate amount of the astringent persimmon complex extract prepared under the above conditions added flavor and flavor of persimmon and tangerine peels, and further enhanced the flavor and flavor of the dressing sauce.

In addition, in the method for preparing a salad dressing sauce of the present invention, the source material of step (2) is preferably based on the total weight of the source material, egg yolk 16-21 wt%, vegetable oil 41-45 wt%, sugar 10 ~ 12% by weight, 2 ~ 3% by weight of sorbitol, 2.3 ~ 3.3% by weight of refined salt, 6.5 ~ 7.5% by weight of modified starch, 2.5 ~ 3.5% by weight of raw wasabi, 1.2 ~ 1.8% by weight of green bean paste powder, 4.5 ~ 5.5% by weight of vinegar , Xanthan gum 1.1-1.7% by weight, guar gum 0.5-1% by weight, flavor oil 1.6-2.2% by weight and astringent complex extract 0.8-1.3% by weight of the source material can be prepared, more preferably the source material total On a weight basis, 18.71% by weight of egg yolk, 43.2% by weight of vegetable oil, 11.3% by weight of sugar, 2.41% by weight of sorbitol, 2.81% by weight of refined salt, 6.92% by weight of modified starch, 3.05% by weight of raw wasabi, 1.51% by weight of Buji Cheonggukjang powder, 4.92% by weight of vinegar, 1.42% by weight of xanthan gum, 0.75% by weight of guar gum, 1.93% by weight of flavored oil, and complex extract 1.07 it is possible to prepare a source material of weight%. The dressing sauce prepared with the above ingredients and blending ratio was able to be prepared as a sauce having excellent flavor and good taste with the taste of the ingredients and having a viscosity suitable for the dressing sauce.

In addition, the raw horseradish may be one that was specifically dried and crushed after immersing the washed horseradish roots and stems in vinegar, but is not limited thereto.

The method of manufacturing the salad dressing sauce of the present invention, more specifically

(1) After adding 8 ~ 12 times (v / w) water to fruit mixed with astringent persimmon and tangerine peel in a weight ratio of 0.8 ~ 1.2: 0.8 ~ 1.2, after extracting hot water at 90 ~ 100 ℃ for 1-3 hours Condensing to produce astringent complex extract;

(2) Based on the total weight of the source material, egg yolk 16-21 wt%, vegetable oil 41-45 wt%, sugar 10-12 wt%, sorbitol 2-3 wt%, refined salt 2.3-3.3 wt%, modified starch 6.5 ~ 7.5% by weight, 2.5 ~ 3.5% by weight of fresh wasabi, 1.2 ~ 1.8% by weight of Buji Cheonggukjang powder, 4.5 ~ 5.5% by weight of vinegar, 1.1 ~ 1.7% by weight of xanthan gum, 0.5 ~ 1% by weight of guar gum, 1.6 ~ 2.2 of flavor oil Preparing a source material of 0.8% to 1.3% by weight of the weight percent and astringent complex extract;

(3) boiling the egg yolk prepared in the step (2) at 70 to 80 ° C., and adding the vinegar prepared in the step (2) to the mixture, followed by primary mixing;

(4) The vegetable mixture prepared in the step (2), sugar, sorbitol, salt, starch, raw horseradish, green bean paste powder and astringent complex extract prepared in the step (3) in the first mixed mixture at 60 to 70 ° C Secondary mixing by adding in; And

(5) After the third mixture by adding the xanthan gum and guar gum prepared in step (2) to the second mixed mixture of step (4), mixing the flavor oil prepared in step (2) at 30 ~ 40 ℃ In the fourth step may include mixing,

More specifically

(1) After adding 10 times (v / w) water to the fruit mixed with astringent persimmon and tangerine peel in a 1: 1 weight ratio, extracting hot water at 100 ℃ for 2 hours and then concentrating to prepare a complex persimmon extract. ;

(2) Based on the total weight of the source material, egg yolk 18.71 wt%, vegetable oil 43.2 wt%, sugar 11.3 wt%, sorbitol 2.41 wt%, refined salt 2.81 wt%, modified starch 6.92 wt%, raw wasabi 3.05 wt%, non-fat Preparing a source material of cheonggukjang powder 1.51 wt%, vinegar 4.92 wt%, xanthan gum 1.42 wt%, guar gum 0.75 wt%, flavor oil 1.93 wt% and astringent complex extract 1.07 wt%;

(3) boiling the yolk prepared in the step (2) at 75 ° C., and adding the vinegar prepared in the step (2) to the mixture, followed by primary mixing;

(4) The vegetable oil, sugar, sorbitol, salt, starch, fresh horseradish, green bean paste powder and astringent complex extract prepared in the step (2) are added to the first mixed mixture in the step (3) at 65 ° C. Secondary mixing; And

(5) After the third mixture by adding the xanthan gum and guar gum prepared in step (2) to the second mixed mixture of step (4), mixing the flavor oil prepared in step (2) at 35 ° C. 4 And mixing the tea.

In the method for preparing a salad dressing sauce of the present invention, mixing the ingredients in four steps under the conditions of (3) to (5) to prepare a dressing sauce, the flavor of the ingredients is better harmonized without losing the flavor of the ingredients. It could give the finished dressing sauce a deeper taste.

The present invention also provides a salad dressing sauce prepared by the above method.

Hereinafter, the production examples and examples of the present invention will be described in detail. However, the following production examples and examples are only to illustrate the present invention, the content of the present invention is not limited to the following production examples and examples.

Manufacturing example  1. Dressing sauce

(1) After adding 10 times (v / w) water to the fruit mixed with astringent persimmon and tangerine peel in a 1: 1 weight ratio, extracting hot water at 100 ℃ for 2 hours, and then concentrating to 20 brix to obtain a complex persimmon extract. It was prepared.

(2) Egg yolk 18.71% by weight, vegetable oil 43.2% by weight, sugar 11.3% by weight, sorbitol 2.41% by weight, refined salt 2.81% by weight, modified starch 6.92% by weight, raw wasabi 3.05% by weight, bji cheonggukjang powder Powder) 1.51% by weight, 4.92% by weight of vinegar, 1.42% by weight of xanthan gum, 0.75% by weight of guar gum and 1.93% by weight of flavor oil and 1.07% by weight of the source material of the astringent complex extract prepared in step (1) above .

(3) The egg yolk prepared in step (2) was boiled at 75 ° C., and the vinegar prepared in step (2) was added thereto, followed by primary mixing.

(4) Adding the vegetable oil, sugar, sorbitol, salt, starch, raw horseradish, bean sprouts, green bean powder and astringent complex extract prepared in the step (2) to the mixture of the first mixture in the step (3) at 65 ° C. And mixed secondly.

(5) After adding the xanthan gum and guar gum prepared in the step (2) to the second mixed mixture in the step (4), homogenizing at 9000 rpm for the third time, and mixing the flavor oil prepared in the step (2). The mixture was quaternized at 35 ° C (Fig. 1).

Comparative example  1. Dressing sauce

A dressing sauce was prepared by the method of Preparation Example 1, but steps (3) to (5) were omitted, and the prepared sauce materials of step (2) were all mixed at 35 ° C to prepare a dressing sauce.

Comparative example  2. Mayonnaise dressing sauce

Salad oil 67.57% by weight, yolk 10.81% by weight, vinegar 2.7% by weight, sugar 1.13% by weight, salt 0.9% by weight, mustard 0.45% by weight, citric acid 0.09% by weight, xanthan gum 0.05% by weight, lemon juice 0.09% by weight, raw horseradish A dressing sauce was prepared by mixing 9.01% by weight, wasabi powder 0.9% by weight and water 6.31% by weight.

1. Materials and Methods

(1) Mixing ratio of dressing sauce

The basic mixing ratio of the dressing sauce used in the experiment is shown in Table 1 below.

Dressing mix ratio (% by weight) to establish optimal mix ratio Material name Content (% by weight) Yolk 19.4 Vegetable oil 43.2 Sugar 11.3 Sorbitol 2.41 Refined salt 2.81 Modified starch 6.92 Raw wasabi 2.0 ~ 3.0 Buji Cheonggukjang Powder 0.8-1.5 Astringent complex extract 0.7 ~ 1.3 vinegar 4.92 Xanthan gum 1.42 Guar gum 0.75 Flavor oil 1.93

(2) Establishing optimal mixing ratio

(A) Response surface design

The factor was designed as the central synthesis plan with three factors: the most important ingredient, Buji Cheonggukjang powder, astringent persimmon complex extract, and fresh horseradish, and the set number of repetitions was designed based on 20 basic runs once.

A total of 20 experiments were conducted. Through the basic experiments, a section of 0.8% to 1.5% for the Buji Cheonggukjang powder, 0.7% to 1.3% for the astringent complex extract, and 2% to 3% for raw wasabi was set. The mixing ratio of each block generated through this is shown in Table 2. Based on this, the sensory test was conducted 20 times, and the items of sensory test were conducted in four categories: taste, color, flavor, and overall preference, and the value was 1 point for 'very bad', 3 points for 'bad', and 4 points 7 points were expressed as 'normal', 5 points 'slightly good', 6 points 'good', and 7 points 'very good'.

Mixing ratio according to the central synthesis plan of dressing sauce No. Buji Cheonggukjang Powder Astringent complex extract Raw wasabi One 1.15 0.49546 2.50 2 1.15 1.00 2.50 3 1.15 1.00 2.50 4 0.80 1.30 3.00 5 1.15 1.00 3.34090 6 1.73863 1.00 2.50 7 0.80 0.70 3.00 8 1.50 0.70 3.00 9 1.15 1.00 2.50 10 0.80 0.70 2.00 11 1.15 1.00 1.65910 12 1.50 1.30 3.00 13 0.80 1.30 2.00 14 1.15 1.00 2.50 15 1.15 1.50454 2.50 16 1.15 1.00 2.50 17 0.56137 1.00 2.50 18 1.50 0.70 2.00 19 1.15 1.00 2.50 20 1.50 1.30 2.00

The optimization tool of the reaction was aimed at the maximum value, the lower limit value is 3, the upper limit value is 7, the weight is 2, the flavor and flavor is 1, the overall preference is 3, the importance is 2, the flavor Fruit flavor was set to 1 and overall preference was set to 3.

(B) Statistics

Statistics were processed using the MINI TAB program.

(C) Sensory test

The sensory test was conducted on 26 sensory test personnel, and the value was expressed as the average value. The salad was served with the sauce of the present invention, and drinking water was placed between the sample and the sample to proceed after marching. To reduce the error range, samples of the same mixing ratio were randomly placed to confirm whether there was a difference between the values. Samples were labeled by not using consecutive numbers or letters, but not by unspecified numbers and symbols.

Example  1. Sensory test results

The sensory test results of the sample designed by the central synthesis plan are shown in Table 3 below.

Sensory test result of salus sauce No. Buji Cheonggukjang Powder Astringent complex extract Raw wasabi flavor incense color Preference One 1.15 0.49546 2.50 4 7 4 4 2 1.15 1.00 2.50 5 7 5 6 3 1.15 1.00 2.50 5 7 6 6 4 0.80 1.30 3.00 4 4 4 4 5 1.15 1.00 3.34090 6 4 5 5 6 1.73863 1.00 2.50 5 5 5 4 7 0.80 0.70 3.00 5 5 5 4 8 1.50 0.70 3.00 6 4 4 5 9 1.15 1.00 2.50 5 7 6 6 10 0.80 0.70 2.00 4 5 7 3 11 1.15 1.00 1.65910 4 4 4 4 12 1.50 1.30 3.00 7 4 4 7 13 0.80 1.30 2.00 5 5 7 4 14 1.15 1.00 2.50 6 7 5 6 15 1.15 1.50454 2.50 6 7 4 5 16 1.15 1.00 2.50 5 7 5 6 17 0.56137 1.00 2.50 5 4 4 4 18 1.50 0.70 2.00 6 4 7 5 19 1.15 1.00 2.50 5 7 5 6 20 1.50 1.30 2.00 4 5 7 5

From the sensory test results, the surface plots and contour plots according to the amount of Buji Cheonggukjang powder, astringent persimmon complex extract and raw horseradish were added as shown in FIG. The overlapping contour plots for each item of sensory test are shown in FIG. 3. The optimum mixing ratio through the reaction surface analysis derived based on this is as shown in FIG. 4, and the final mixing ratio of the determined salad sauce is the same as step (2) of Preparation Example 1.

Example  2. Sensory test results of dressing sauce according to manufacturing conditions

After the dressing sauces of Preparation Example 1 and Comparative Examples 1 and 2 were served with salad, respectively, preference was evaluated using a seven-point scale method. In addition, a dressing sauce was prepared by the method of Preparation Example 1, but in step (2), the dressing sauce was prepared without adding the astringent complex extract (Comparative Example 3), and the dressing sauce was prepared without adding raw wasabi (comparative). Example 4) also compared the dressing source and preference of Preparation Example 1.

Sensory test result of dressing sauce sample Comprehensive preference map division Buji Cheonggukjang Powder Astringent complex extract Raw wasabi Preparation Example 1 ○ ○ ○ 6.4 Comparative Example 3 ○ × ○ 5.2 Comparative Example 4 ○ ○ × 4.8 Comparative Example 1 5.6 Comparative Example 2 4.2

As a result, the dressing source of Preparation Example 1 showed a higher score than the dressing sources of Comparative Examples 1 and 2 with different manufacturing conditions. Accordingly, it was confirmed that the source prepared by mixing the ingredients under the conditions of the present invention can better improve the palatability of the sauce because the flavor and taste of the material are well combined. In addition, when preparing the dressing sauce, compared to the dressing sauce (Comparative Examples 3 and 4) prepared using only a portion of Buji Cheonggukjang powder, astringent persimmon complex extract and raw horseradish, the preference for preparing a dressing sauce using all three materials is preferred. It was confirmed that it appeared higher.

Claims (4)

(1) After adding 8 ~ 12 times (v / w) of water to the fruit mixed with astringent persimmon and tangerine peel at a weight ratio of 0.8 ~ 1.2: 0.8 ~ 1.2, extract hot water at 90 ~ 100 ℃ for 1-3 hours Condensing to produce astringent complex extract;
(2) Based on the total weight of the source material, egg yolk 16-21 wt%, vegetable oil 41-45 wt%, sugar 10-12 wt%, sorbitol 2-3 wt%, refined salt 2.3-3.3 wt%, modified starch 6.5 ~ 7.5% by weight, raw wasabi 2.5-3.5% by weight, Bji Cheonggukjang powder 1.2-1.8% by weight, vinegar 4.5-5.5% by weight, xanthan gum 1.1-1.7% by weight, guar gum 0.5-1% by weight, flavor oil 1.6-2.2 Preparing a source material of 0.8% to 1.3% by weight of the weight percent and astringent complex extract;
(3) boiling the egg yolk prepared in the step (2) at 70 to 80 ° C., and adding the vinegar prepared in the step (2) to the mixture, followed by primary mixing;
(4) The vegetable mixture prepared in the step (2), sugar, sorbitol, salt, starch, raw horseradish, green bean paste powder, and astringent complex extract prepared in the step (3) above are mixed at 60 to 70 ° C. Secondary mixing by adding in; And
(5) After the third mixing by adding the xanthan gum and guar gum prepared in step (2) to the second mixed mixture of step (4), mixing the flavor oil prepared in step (2) at 30 ~ 40 ℃ Method of manufacturing a salad dressing sauce, characterized in that it comprises a fourth step of mixing in. delete delete delete

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