KR102271088B1 - Sauce for Cooking having Anti-oxidative and Anti-inflammatory Effects and Manufacturing Method thereof - Google Patents
Sauce for Cooking having Anti-oxidative and Anti-inflammatory Effects and Manufacturing Method thereof Download PDFInfo
- Publication number
- KR102271088B1 KR102271088B1 KR1020200082228A KR20200082228A KR102271088B1 KR 102271088 B1 KR102271088 B1 KR 102271088B1 KR 1020200082228 A KR1020200082228 A KR 1020200082228A KR 20200082228 A KR20200082228 A KR 20200082228A KR 102271088 B1 KR102271088 B1 KR 102271088B1
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- Prior art keywords
- garlic
- seasoning
- base
- functional
- inflammatory
- Prior art date
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/302—Foods, ingredients or supplements having a functional effect on health having a modulating effect on age
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
Description
본 발명은 항염 및 항산화 효과를 갖는 요리용 소스조성물 및 이의 제조방법에 관한 것으로서, 보다 상세하게는 베이스 양념에 베이스 조미액, 마늘발효조성물, 기능성 첨가제를 혼합하여 기호도가 향상됨은 물론이고, 항염 및 항산화 특성을 가지며, 찜요리, 국물요리, 무침요리 등 각종요리에 적용가능한 요리용 소스조성물 및 이의 제조방법에 관한 것이다. The present invention relates to a cooking sauce composition having anti-inflammatory and antioxidant effects and a method for preparing the same, and more particularly, by mixing a base seasoning liquid, a garlic fermented composition, and a functional additive with a base seasoning to improve taste, as well as to improve anti-inflammatory and antioxidant properties It relates to a sauce composition for cooking that has characteristics and can be applied to various dishes such as steamed dishes, soup dishes, and uncooked dishes, and a method of manufacturing the same.
소스(Sauce)는 조미식품의 식품유형 중 하나로, 향신료, 장류, 당류, 식염 등을 혼합한 것 또는 이를 발효 및 숙성시킨 것으로서 식품의 풍미증진을 목적으로 사용되는 것을 말한다.Sauce is one of the food types of seasoned foods, and it refers to a mixture of spices, soy sauce, sugar, salt, etc., or a fermented and aged product used for the purpose of enhancing the flavor of food.
특히, 한식 소스인 '양념장(Marinade)'은 매운 것을 좋아하는 한국인의 특성에 맞게 고춧가루, 고추장, 마늘 등을 베이스로 소금, 설탕, 간장, 다시다 등 각종 조미료를 혼합하여 제조되는 것으로, 육류요리, 해산물요리, 채소를 원료로 한 요리 등에 감칠맛을 부여하거나 매콤달콤한 풍미를 부여하기 위한 핵심적인 원료로 사용된다.In particular, 'Marinade', a Korean food sauce, is prepared by mixing various seasonings such as salt, sugar, soy sauce, and dashi tea based on red pepper powder, red pepper paste, and garlic to suit the characteristics of Koreans who like spicy food. It is used as a key ingredient to give umami or sweet and spicy flavor to seafood dishes and vegetables-based dishes.
소스는 구성원료, 배합비 및 가공방법에 따라 풍미가 제각각이며 동일한 요리라 할지라도 소스에 따라 음식 및 요리의 기호도 및 풍미가 천차만별이고 특정 요리에 최적화된 소스를 개발하는 과정이 까다롭고 힘들기 때문에 음식점 및 프랜차이즈에서는 각자 개발한 고유의 소스를 노하우(know-how)로서 두고 사업을 영위하고 있다.Sauce has different flavors depending on ingredients, mixing ratio, and processing method. Even for the same dish, the taste and taste of food and cuisine vary depending on the sauce, and the process of developing a sauce optimized for a specific dish is difficult and difficult. And franchises are conducting business with their own source developed as a know-how.
소스에 대한 수요와 사용 빈도수가 증가하면서 요리의 맛뿐만 아니라 건강지향적 소스에 관한 관심 또한 증대되고 있으며, 이에, 한약재 등 기능성 원료를 소스에 첨가하기도 한다. As the demand and frequency of use of the sauce increase, interest in not only the taste of food but also the health-oriented sauce is increasing, and thus, functional raw materials such as herbal medicines are sometimes added to the sauce.
종래 소스 조성물과 관련한 특허문헌으로, 국내등록특허 제10-1596633호에서는 육수농축액, 야채농축액을 첨가하고 생오미자 착즙, 생크림, 청양고춧가루 및 당류를 일정비율로 혼합하여 첨가함에 의해 육류의 누린내와 비린 맛을 제거하여 감칠맛과 매콤한 맛, 달콤한 맛이 잘 조화되고 더불어 새콤한 맛을 가미하여 맛과 영양과 기호성이 증진되고 오미자의 함유성분에 의한 영양 및 약리효능에 의해 기능성이 증진된 육류용 양념소스 및 그 제조방법을 제시하고 있다. As a patent document related to a conventional sauce composition, in Korean Patent Registration No. 10-1596633, a broth concentrate and vegetable concentrate are added, and raw omija juice, fresh cream, cheongyang red pepper powder, and sugar are mixed and added in a certain ratio to add nurin and fishy smell of meat. Seasoning sauce for meat with improved taste, nutrition, and palatability by removing the taste, harmonizing umami, spicy, and sweet taste, and adding a sour taste, and improved functionality by nutrition and pharmacological effects of omija The manufacturing method is presented.
또한, 국내등록특허 제10-1395661호에서는 다시마 추출물, 고춧가루, 과일효소, 배 분쇄물 및 양파 분쇄물 등을 포함하여 관능성이 우수하고, 특히 물회에 포함되는 얼음이 해빙되는 경우에도 맛의 저하가 적으며, 인공 조미료를 사용하지 않아 건강에 유익할 수 있는 기능성 물회소스를 제시하고 있다.In addition, in Korea Patent No. 10-1395661, it contains kelp extract, red pepper powder, fruit enzyme, pear pulverized product and onion pulverized product, and has excellent sensory properties, especially when ice contained in water sashimi is thawed. It presents a functional mulhoe sauce that can be beneficial to health as it does not use artificial seasonings.
본 발명자는 높은 기호도와 건강학적 기능성을 가지며, 다양한 요리에 적용가능한 만능소스를 개발하기 위한 연구의 일환으로 베이스 양념에 베이스 조미액, 마늘발효조성물, 기능성 첨가제를 혼합한 소스 조성물을 개발하였으며, 이로부터 항염 및 항산화 특성을 가지며, 찜요리, 국물요리, 무침요리 등 각종요리에 적용가능하며, 기호도가 향상됨을 확인하여 본 발명에 이르게 되었다. The present inventor has developed a sauce composition in which a base seasoning liquid, a garlic fermented composition, and a functional additive are mixed with a base seasoning as part of a study to develop a universal sauce applicable to various dishes with high taste and health functionalities, from this It has anti-inflammatory and antioxidant properties, can be applied to various dishes such as steamed dishes, soup dishes, and uncooked dishes, and has improved the preference, leading to the present invention.
상기와 같은 문제점을 해결하기 위한 본 발명의 목적은 베이스 양념에 베이스 조미액, 마늘발효조성물, 기능성 첨가제를 혼합하여 기호도가 향상됨은 물론이고, 항염 및 항산화 특성을 가지며, 찜요리, 국물요리, 무침요리 등 각종요리에 적용가능한 요리용 소스조성물 및 이의 제조방법에 관한 것이다. An object of the present invention to solve the above problems is to improve the taste by mixing the base seasoning liquid, garlic fermented composition, and functional additives with the base seasoning, as well as have anti-inflammatory and antioxidant properties, steamed dishes, soup dishes, and uncooked dishes It relates to a cooking sauce composition applicable to various dishes, such as, and a manufacturing method thereof.
상기 과제를 해결하기 위한 본 발명의 항염 및 항산화 효과를 갖는 요리용 소스조성물의 제조방법은 베이스 원료를 숙성 및 가열시키는 공정을 2 내지 3회 반복하여 베이스 양념을 제조하는 베이스 양념제조단계(S100);와 기능성 조미액을 제조하는 기능성 조미액 제조단계(S200);와 상기 베이스 양념 100중량부에 대하여 기능성 조미액을 0.1 내지 30중량부 투입하여 혼합하는 혼합단계(S300);를 포함한다.The method for producing a cooking sauce composition having an anti-inflammatory and antioxidant effect of the present invention for solving the above problems is a base seasoning manufacturing step (S100) of manufacturing a base seasoning by repeating the process of aging and heating the base material 2 to 3 times (S100) and a functional seasoning liquid production step (S200) of preparing a functional seasoning liquid; and a mixing step (S300) of mixing 0.1 to 30 parts by weight of the functional seasoning liquid with respect to 100 weight parts of the base seasoning.
상기 베이스 양념제조단계(S100)의 베이스 원료는 정제수, 고춧가루, 당류, 후추, 고추기름, 소금, 간장, 멸치다시마를 포함하는 것을 특징으로 한다.The base raw material of the base seasoning manufacturing step (S100) is characterized in that it comprises purified water, red pepper powder, sugar, pepper, red pepper oil, salt, soy sauce, anchovy kelp.
상기 기능성 조미액 제조단계(S200)은 베이스 조미액, 마늘발효조성물, 기능성 첨가제를 혼합하는 것을 특징으로 한다.The functional seasoning liquid manufacturing step (S200) is characterized in that the base seasoning liquid, garlic fermented composition, and functional additives are mixed.
또한, 본 발명은 상기 제조방법에 의해 제조되는 항염 및 항산화 효과를 갖는 요리용 소스조성물을 제공한다. In addition, the present invention provides a cooking sauce composition having anti-inflammatory and antioxidant effects prepared by the above method.
또한, 본 발명은 상기 항염 및 항산화 효과를 갖는 요리용 소스조성물을 이용한 요리를 제공하며, 상기 요리는 찜요리, 국물요리, 무침요리 중 어느 하나인 것을 특징으로 한다.In addition, the present invention provides a dish using the cooking sauce composition having the anti-inflammatory and antioxidant effects, wherein the dish is any one of a steamed dish, a soup dish, and a no-chill dish.
상술한 바와 같이, 본 발명에 따른 항염 및 항산화 효과를 갖는 요리용 소스조성물 및 이의 제조방법에 의하면, 베이스 양념에 베이스 조미액, 마늘발효조성물, 기능성 첨가제를 혼합하여 기호도가 향상됨은 물론이고, 항염 및 항산화 특성을 가지며, 찜요리, 국물요리, 무침요리 등 각종요리에 적용가능한 효과가 있다. As described above, according to the cooking sauce composition and its manufacturing method having anti-inflammatory and antioxidant effects according to the present invention, the preference is improved by mixing the base seasoning liquid, the garlic fermented composition, and the functional additive with the base seasoning, as well as the anti-inflammatory and It has antioxidant properties and can be applied to various dishes such as steamed dishes, soup dishes, and uncooked dishes.
도 1은 본 발명에 따른 항염 및 항산화 효과를 갖는 요리용 소스조성물의 제조방법을 보여주는 순서도.1 is a flowchart showing a method for preparing a cooking sauce composition having anti-inflammatory and antioxidant effects according to the present invention.
본 발명의 구체적 특징 및 이점들은 이하에서 첨부도면을 참조하여 상세히 설명한다. 이에 앞서 본 발명에 관련된 기능 및 그 구성에 대한 구체적인 설명이 본 발명의 요지를 불필요하게 흐릴 수 있다고 판단되는 경우에는 구체적인 설명을 생략하기로 한다.Specific features and advantages of the present invention will be described in detail below with reference to the accompanying drawings. Prior to this, if it is determined that the detailed description of the function and its configuration related to the present invention may unnecessarily obscure the gist of the present invention, the detailed description will be omitted.
본 발명의 명세서 전반에 걸쳐 사용되는 용어인 "약불", "중불" 및 "강불"은 조리시 불의 세기를 구분하는 것으로, 조리를 위한 냄비(또는 팬)의 밑바닥과 불 끝의 높이에 따라 구분되며, 약불은 불 끝이 냄비 밑바닥 부분에 닿지 않는 불의 세기를 의미하고, 중불은 불 끝이 냄비 밑바닥 부분에 닿는 불의 세기를 의미하며, 강불은 불이 냄비 바닥을 뒤덮는 불의 세기를 의미할 수 있다.The terms "low fire", "medium fire" and "strong fire" used throughout the specification of the present invention distinguish the intensity of fire during cooking, and are classified according to the height of the bottom of the pot (or pan) for cooking and the end of the fire. Low fire means the intensity of the fire where the tip of the fire does not touch the bottom of the pot, medium heat means the intensity of the fire where the tip of the fire touches the bottom of the pot, and high fire means the intensity of the fire that covers the bottom of the pot. .
불의 세기는 각 단계마다 계단식으로 커지는 것이 아니고, 연속적으로 증가하는 것이라서, 불이 꺼진 상태를 소화라고 보면, 약불은 0.1% ~ 33.3% 범위의 불의 세기, 중불은 33.4% ~ 66.6% 범위의 불의 세기, 강불은 66.7%~ 100% 범위의 불의 세기를 의미할 수 있다.The intensity of fire does not increase in stages at each stage, but increases continuously, so when the fire is extinguished, the intensity of fire is in the range of 0.1% to 33.3% for low fire, and intensity from 33.4% to 66.6% for medium fire. , strong fire may mean the intensity of fire in the range of 66.7% to 100%.
본 발명은 항염 및 항산화 효과를 갖는 요리용 소스조성물 및 이의 제조방법에 관한 것으로서, 보다 상세하게는 베이스 양념에 베이스 조미액, 마늘발효조성물, 기능성 첨가제를 혼합하여 기호도가 향상됨은 물론이고, 항염 및 항산화 특성을 가지며, 찜요리, 국물요리, 무침요리 등 각종요리에 적용가능한 요리용 소스조성물 및 이의 제조방법에 관한 것이다. The present invention relates to a cooking sauce composition having anti-inflammatory and antioxidant effects and a method for preparing the same, and more particularly, by mixing a base seasoning liquid, a garlic fermented composition, and a functional additive with a base seasoning to improve taste, as well as to improve anti-inflammatory and antioxidant properties It relates to a sauce composition for cooking that has characteristics and can be applied to various dishes such as steamed dishes, soup dishes, and uncooked dishes, and a method of manufacturing the same.
도 1은 본 발명에 따른 항염 및 항산화 효과를 갖는 요리용 소스조성물의 제조방법을 보여주는 순서도이다.1 is a flowchart showing a method for preparing a cooking sauce composition having anti-inflammatory and antioxidant effects according to the present invention.
본 발명에 따른 항염 및 항산화 효과를 갖는 요리용 소스조성물의 제조방법은 베이스 원료를 숙성 및 가열시키는 공정을 2 내지 3회 반복하여 베이스 양념을 제조하는 베이스 양념제조단계(S100)와 기능성 조미액을 제조하는 기능성 조미액 제조단계(S200)와 상기 베이스 양념 100중량부에 대하여 기능성 조미액을 0.1 내지 30중량부 투입하여 혼합하는 혼합단계(S300)를 포함한다.The method for preparing a sauce composition for cooking having anti-inflammatory and antioxidant effects according to the present invention includes a base seasoning manufacturing step (S100) of manufacturing a base seasoning by repeating the process of aging and heating the base raw material 2 to 3 times (S100) and manufacturing a functional seasoning liquid and a mixing step (S300) of mixing 0.1 to 30 parts by weight of a functional seasoning liquid with respect to 100 parts by weight of the base seasoning.
베이스 양념제조단계(S100)는 베이스 원료를 숙성 및 가열시키는 공정을 2 내지 3회 반복하여 베이스 양념을 제조하는 단계이다. The base seasoning manufacturing step (S100) is a step of manufacturing the base seasoning by repeating the process of aging and heating the base material 2 to 3 times.
상기 베이스 원료는 정제수, 고춧가루, 당류, 후추, 고추기름, 소금, 간장, 멸치다시마를 포함하며, 보다 상세하게는, 베이스 원료로 정제수 100 중량부에 대하여, 고춧가루 5 내지 15중량부, 당류 10 내지 20중량부, 후추 0.1 내지 1중량부, 고추기름 3 내지 7중량부, 소금 0.1 내지 1중량부, 간장 3 내지 10중량부, 멸치다시마 0.5 내지 2중량부를 혼합한 후 12 내지 48시간 동안 4 내지 25℃에서 숙성시키고, 숙성한 것을 강불로 5 내지 10분간 가열하는 일련의 공정을 2 내지 3회 반복하여 베이스 양념을 제조한다. The base raw material includes purified water, red pepper powder, sugar, pepper, red pepper oil, salt, soy sauce, and anchovy kelp, and more specifically, 5 to 15 parts by weight of red pepper powder, 10 to 10 parts by weight of sugar, based on 100 parts by weight of purified water as a base raw material After mixing 20 parts by weight, 0.1 to 1 parts by weight of pepper, 3 to 7 parts by weight of red pepper oil, 0.1 to 1 parts by weight of salt, 3 to 10 parts by weight of soy sauce, 0.5 to 2 parts by weight of anchovy kelp, 4 to for 48 hours The base seasoning is prepared by repeating a series of processes of aging at 25° C. and heating the aged for 5 to 10 minutes over high heat 2 to 3 times.
이때, 당류는 물엿, 조청, 설탕, 매실청, 올리고당, 꿀 또는 이들의 조합 중 어느 하나를 사용할 수 있다. In this case, as the sugar, any one of starch syrup, grain syrup, sugar, plum syrup, oligosaccharide, honey, or a combination thereof may be used.
기능성 조미액 제조단계(S200)는 베이스 조미액, 마늘발효조성물, 기능성 첨가제를 혼합하여 기능성 조미액을 제조하는 단계로, 건어물류과 야채류를 열수추출하여 베이스 조미액을 제조하는 베이스 조미액 제조단계(S210)와 마늘, 버터넛스쿼시, 당류를 혼합 및 발효시켜 마늘발효조성물을 제조하는 마늘발효조성물 제조단계(S220)와 베이스 조미액과 마늘발효조성물을 혼합하여 볶는 볶음단계(S230)와 볶은 혼합물에 한약재, 테프, 보스웰리아 또는 이들의 조합 중 어느 하나의 기능성 첨가제를 혼합하는 기능성 첨가제 투입단계(S240)를 포함한다.The functional seasoning solution manufacturing step (S200) is a step of preparing a functional seasoning solution by mixing the base seasoning solution, garlic fermented composition, and functional additives. The base seasoning solution manufacturing step (S210) and garlic, Butternut squash and sugar are mixed and fermented to prepare a garlic fermented composition (S220) and a stir-frying step (S230) of mixing and roasting a garlic fermented composition with a base seasoning solution (S230) and herbal medicine, teff, boswell It includes a functional additive input step (S240) of mixing any one of the functional additives of the lia or a combination thereof.
베이스 조미액 제조단계(S210)에서는 건어물류과 야채류를 열수추출하여 베이스 조미액을 제조하는 단계이다.In the base seasoning liquid preparation step (S210), the base seasoning liquid is prepared by hot water extraction of dried fish and vegetables.
이때, 건어물류는 멸치, 다시마, 보리멸, 새우, 가쓰오부시, 북어 또는 이들의 조합 중 어느 하나를 포함할 수 있으며, 야채류는 무, 양파, 표고버섯, 파, 마늘, 생강, 고추 또는 이들의 조합 중 어느 하나를 포함할 수 있다. In this case, the dried fish may include any one of anchovy, kelp, barley anchovy, shrimp, bonito flakes, blackfish or a combination thereof, and the vegetables include radish, onion, shiitake mushroom, green onion, garlic, ginger, red pepper, or a combination thereof. may include any one of them.
상기 베이스 조미액 제조단계(S210)에서는 정제수 1000중량부에 대하여 건어물류 30 내지 100중량부, 야채류 50 내지 200중량부를 투입하여 20분 내지 90분간 열수추출한다. In the base seasoning liquid preparation step (S210), 30 to 100 parts by weight of dried fish and 50 to 200 parts by weight of vegetables are added with respect to 1000 parts by weight of purified water, and hot water extraction is performed for 20 to 90 minutes.
바람직하게는, 상기 베이스 조미액 제조단계(S210)에서는 끓는 물에 건어물류, 야채류를 투입하여 20 내지 30분간 강불에서 열수추출을 수행하고, 30 내지 60분간 약불에서 열수추출을 수행할 수 있으며, 이로써 맑고 깔끔한 풍미를 갖는 베이스 조미액을 수득할 수 있다. 또한, 건어물류는 이취 및 비린내를 제거하기 위하여 열수추출하기 전 중불에서 3 내지 5분간 볶은 것을 사용할 수 있다. Preferably, in the base seasoning liquid preparation step (S210), dried fish and vegetables are put into boiling water, hot water extraction is performed on high heat for 20 to 30 minutes, and hot water extraction can be performed at low heat for 30 to 60 minutes, thereby A base seasoning liquid having a clear and clean flavor can be obtained. In addition, in order to remove off-flavor and fishy smell, dried fish may be roasted for 3 to 5 minutes over medium heat before hot water extraction.
열수추출한 베이스 조미액은 건어물류, 야채류를 제거한 후 가열하여 1 내지 5 °Brix를 갖도록 농축처리될 수 있으며, 바람직하게는, 3 내지 5 °Brix를 갖도록 농축시킬 수 있다. The base seasoning liquid extracted with hot water may be concentrated to have 1 to 5 °Brix by heating after removing dried fish and vegetables, and preferably, it may be concentrated to have 3 to 5 °Brix.
마늘발효조성물 제조단계(S220)에서는 마늘, 버터넛스쿼시, 당류를 혼합 및 발효시켜 마늘발효조성물을 제조하는 단계로, 상세하게는, 당류 100중량부에 대하여 마늘 50 내지 80중량부와 버터넛스쿼시 30 내지 50중량부를 배합하여 20 내지 30 ℃에서 2 내지 7일간 발효하게 된다. In the garlic fermentation composition manufacturing step (S220), garlic, butternut squash, and sugar are mixed and fermented to prepare a garlic fermentation composition. Specifically, 50 to 80 parts by weight of garlic and butternut squash with respect to 100 parts by weight of sugar 30 to 50 parts by weight are blended and fermented at 20 to 30° C. for 2 to 7 days.
통상적으로 요리용 마늘은 별도 가공없이 마쇄한 마늘을 넣으나, 본 발명은 마늘발효조성물을 첨가함으로써 원재료인 마늘, 버터넛스쿼시가 갖는 유효성분의 추출특성을 더욱 향상시키고, 영양학적 가치를 높일 수 있을 뿐더러 풍미를 더욱 향상시킬 수 있다. 별도로 마늘의 알싸한 맛을 가미하기 위하여 베이스 양념 100중량부에 대하여 마쇄된 마늘을 3 내지 20중량부 첨가하여 소스를 제조하는 것도 가능하다. In general, garlic for cooking is ground garlic without separate processing, but the present invention further improves the extraction characteristics of active ingredients of garlic and butternut squash, which are raw materials, by adding a garlic fermented composition, and can increase nutritional value. In addition, the flavor can be further improved. Separately, it is also possible to prepare a sauce by adding 3 to 20 parts by weight of crushed garlic based on 100 parts by weight of the base seasoning in order to add a bitter taste of garlic.
버터넛스쿼시는 카로티노이드, 베타카로틴, 베타크립토잔틴 함량이 높아 항산화 및 항암효과를 가지며, 칼로리가 낮으면서 발효에 있어 당류의 대체 원료로 사용될 수 있다. 또한, 섬유질 풍부하며, 마늘의 알싸한 맛을 중화시키며, 전체적으로 발효를 통해 마늘발효조성물의 풍미를 극대화할 수 있다. Butternut squash has antioxidant and anticancer effects due to its high content of carotenoids, beta-carotene, and beta-cryptoxanthin, and can be used as a substitute for sugars in fermentation with low calories. In addition, it is rich in fiber, neutralizes the bitter taste of garlic, and can maximize the flavor of the fermented garlic composition through fermentation as a whole.
버터넛스쿼시는 에탄올수용액에 침치저리, 증숙기에서 증숙처리 또는 이들의 조합 중 어느 하나의 전처리방법을 이용하여 전처리된 것을 이용할 수 있으며, 전처리를 통해 발효시 버터넛스쿼시가 갖는 유효성분의 추출특성을 극대화할 수 있다. 에탄올수용액에 침지처리는 농도 50 내지 80 v/v(%)의 에탄올수용액에 10 내지 30분간 처리되며, 증숙처리는 80 내지 95℃에서 45 내지 70분간 수행되며, 보다 바람직하게는, 1차로 에탄올수용액에 처리하고, 2차로 증숙처리를 할 수 있다.Butternut squash can be used that has been pretreated using any one of the pretreatment methods of chimchijeori in an ethanol solution, steaming in a steamer, or a combination thereof. Extraction characteristics of active ingredients of butternut squash when fermented through pretreatment can be maximized. The immersion treatment in an aqueous ethanol solution is treated in an aqueous ethanol solution having a concentration of 50 to 80 v/v (%) for 10 to 30 minutes, and the steaming treatment is performed at 80 to 95° C. for 45 to 70 minutes, more preferably, primarily ethanol It can be treated in an aqueous solution, and the second steaming treatment can be performed.
전처리된 버터넛스쿼시는 평균입자크기 3 내지 10mm를 갖도록 마쇄처리하여 발효공정에 투입될 수 있다.The pre-treated butternut squash may be ground to have an average particle size of 3 to 10 mm and then added to the fermentation process.
이때, 마늘은 50 내지 80℃에서 30 내지 90분간 증숙기에서 증숙처리한 것을 사용할 수 있으며, 상기 조건 하에서 증숙처리를 통해 발효시 알리나아제의 파괴를 최소화하면서 S-아릴 시스테인 성분의 추출을 극대화할 수 있다.At this time, garlic can be used that is steamed in a steamer for 30 to 90 minutes at 50 to 80 ℃, and maximizes the extraction of S-aryl cysteine component while minimizing destruction of allinase during fermentation through the steaming treatment under the above conditions. can do.
당류는 물엿, 조청, 설탕, 매실청, 올리고당, 꿀 또는 이들의 조합 중 어느 하나를 사용할 수 있으나, 바람직하게는 설탕을 사용한다.As the saccharide, any one of starch syrup, grain syrup, sugar, plum syrup, oligosaccharide, honey, or a combination thereof may be used, but sugar is preferably used.
볶음단계(S230)에서는 베이스 조미액과 마늘발효조성물을 혼합하여 볶는 단계로, 마늘발효추출물과 베이스 조미액은 1: 1~2의 중량비로 혼합되어 고온에서 볶게 되며, 이 과정에서 마이야르 반응(Maillard reaction)이 발생되면서 감칠맛과 풍미가 향상된다.In the stir-frying step (S230), the base seasoning liquid and the garlic fermented composition are mixed and roasted. The garlic fermented extract and the base seasoning liquid are mixed in a weight ratio of 1: 1 to 2 and roasted at a high temperature. In this process, the Maillard reaction (Mailard reaction) ), the umami taste and flavor are improved.
볶음공정은 110 내지 140℃에서 5 내지 10분간 수행되는데, 상기 볶음온도 조건 및 시간 조건 미만에서는 마이야르 반응이 원활하게 발생되지 않아 풍미 증가 효과가 미미하고, 상기 볶음온도 조건 및 시간 조건을 초과할 경우에는 탄화가 발생되어 오히려 풍미가 저하되고, 특히 마늘발효조성물이 갖는 유효성분의 변성이 야기되기 때문에 상기 볶음온도 조건 및 시간 조건을 초과하지 않는 것이 바람직하다. The roasting process is carried out at 110 to 140° C. for 5 to 10 minutes. Under the roasting temperature condition and time condition, the Maillard reaction does not occur smoothly, so the effect of increasing the flavor is insignificant, and the roasting temperature condition and time condition are not exceeded. In this case, it is preferable not to exceed the conditions of the roasting temperature and time, since carbonization occurs and the flavor is rather deteriorated, and in particular, the denaturation of the active ingredient of the garlic fermented composition is caused.
기능성 첨가제 투입단계(S240)에서는 볶은 혼합물에 한약재, 테프, 보스웰리아 또는 이들의 조합 중 어느 하나의 기능성 첨가제를 혼합하는 단계이다.In the functional additive input step (S240), it is a step of mixing any one functional additive of herbal medicine, teff, boswellia, or a combination thereof with the roasted mixture.
이때, 한약재는 계피, 정향, 생강, 팔각, 강황, 우슬, 우엉, 두충 또는 이들의 조합 중 어느 하나를 사용할 수 있으며, 상기 한약재를 첨가함으로써 상기 한약재가 갖는 항산화, 항염, 항암, 면역증강 등의 효과는 물론이고, 음식 주원료의 잡내 및 이취를 제거해주고, 풍미를 더욱 향상시킬 수 있는 효과가 있다. 상기 한약재는 분말상 또는 열수추출된 액상의 형태로 투입될 수 있다.At this time, the herbal medicine may use any one of cinnamon, clove, ginger, octagonal, turmeric, hyssop, burdock, duchung, or a combination thereof, and by adding the herbal medicine, the antioxidant, anti-inflammatory, anti-cancer, immune enhancement, etc. As well as the effect, there is an effect that can remove the bad smell and odor of the main ingredient of food, and further improve the flavor. The herbal medicine may be added in the form of powder or hot water extracted liquid.
테프(Teff)는 에티오피아가 주원산지인 곡물로 식이섬유, 칼슘, 철분 등 미네랄이 풍부한 슈퍼푸드로 알려져 있다. 테프에는 특히, 저항성 전분을 다량포함하고 있어 혈당의 급격한 상승을 막아 당뇨환자에게 좋고, 변비, 다이어트에도 좋으며, 테프에 함유된 전분 성분에 의해 요리시 점도를 높여줘 찜, 무침 등 걸죽한 제형의 양념이 요구되는 요리에 적용하기 용이하며, 식감 및 풍미를 더욱 잡아주는 효과가 있다. 테프는 약불 내지 중불에서 5 내지 10분간 볶은 테프를 1 내지 20㎛로 분말화한 것을 사용할 수 있다.Teff is a grain originating from Ethiopia and is known as a superfood rich in minerals such as dietary fiber, calcium, and iron. In particular, teff contains a large amount of resistant starch, which prevents a rapid rise in blood sugar, which is good for diabetic patients, and is good for constipation and diet. It is easy to apply to this required dish, and has the effect of further retaining the texture and flavor. Teff, which is roasted for 5 to 10 minutes at low to medium heat, powdered to 1 to 20 μm may be used.
보스웰리아는 유향 나무의 수액을 건조 및 결정화한 것으로, 보스웰릭산, 미네랄, 비타민, 테프레노이드 등을 주성분으로 하며, 항염, 항산화, 항암 효과가 우수한 것으로 알려져 있다.Boswellia is the dried and crystallized sap of the frankincense tree. It contains boswellic acid, minerals, vitamins, and teprenoids as main components, and is known to have excellent anti-inflammatory, antioxidant, and anti-cancer effects.
보다 상세하게는, 보스웰리아에 포함된 보스웰릭산은 암 세포의 성장을 억제하고, DNA에 부정적인 영향을 미치는 효소의 작용을 억제하며, 염증유발 물질인 5-리폭시게나제의 강력한 저해제로 작용하여 관절염, 염증성 질환 등에 항염효과를 가진다. More specifically, boswellic acid contained in Boswellia inhibits the growth of cancer cells, inhibits the action of enzymes that negatively affect DNA, and acts as a strong inhibitor of 5-lipoxygenase, an inflammatory substance. It has anti-inflammatory effects such as arthritis and inflammatory diseases.
또한, 혈액 내 혈소판 응집을 줄여 혈액의 높은 점도로 인해 생기는 혈관계 순환장애로 인한 질병에 효과가 있으며, 그 외 췌장을 보호하면서 혈당 상승을 방지하고 인슐린 생성을 도와 당뇨병에 도움이 된다. 보스웰리아는 10 내지 100 ㎛로 분말화된 것을 사용할 수 있다. In addition, it is effective in diseases caused by vascular circulation disorders caused by high blood viscosity by reducing platelet aggregation in the blood, and in addition to protecting the pancreas, it is helpful in diabetes by preventing blood sugar rise and helping insulin production. Boswellia may be powdered to 10 to 100 μm.
기능성 첨가제 투입단계(S240)에서는 볶은 혼합물에 한약재, 테프, 보스웰리아 중 어느 하나의 기능성 첨가제를 혼합할 수 있으나, 바람직하게는, 한약재, 테프, 보스웰리아 모두를 포함할 수 있으며, 상세하게는, 볶은 혼합물 100중량부에 대하여 테프분말 5 내지 20중량부, 보스웰리아 분말 0.1 내지 1 중량부, 한약재 1 내지 10중량부를 혼합할 수 있다.In the functional additive input step (S240), any one of herbal medicines, teff, and boswellia may be mixed with the roasted mixture, but preferably, all of herbal medicines, teff, and boswellia may be included, in detail is, 5 to 20 parts by weight of Tef powder, 0.1 to 1 parts by weight of Boswellia powder, and 1 to 10 parts by weight of herbal medicines may be mixed with respect to 100 parts by weight of the roasted mixture.
혼합단계(S300)에서는 상기 베이스 양념에 기능성 조미액을 혼합하는 단계로, 베이스 양념 100중량부에 기능성 조미액을 0.1 내지 30중량부 투입하여 혼합한다. In the mixing step (S300), the functional seasoning liquid is mixed with the base seasoning, and 0.1 to 30 parts by weight of the functional seasoning liquid is added to 100 parts by weight of the base seasoning and mixed.
이때, 상기 기능성 조미액은 베이스 양념 100중량부에 대하여 0.1 내지 30중량부 혼합되는데, 기능성 조미액이 0.1 중량부 미만으로 첨가되면 기능성 조미액이 갖는 기능성 및 기호도 향상 효과를 갖기 힘들며, 기능성 조미액이 30중량부 미만으로 첨가되면 감칠맛이 과도하여 오히려 기호도를 저하시키기 때문에 상기 첨가량 범위를 벗어나지 않는 것이 바람직하다. At this time, the functional seasoning liquid is mixed in an amount of 0.1 to 30 parts by weight based on 100 parts by weight of the base seasoning. When the functional seasoning liquid is added in an amount of less than 0.1 parts by weight, it is difficult to have the effect of improving the functionality and preference of the functional seasoning liquid, and the functional seasoning liquid is 30 parts by weight When it is added in an amount less than, it is preferable not to deviate from the above added amount range because the umami taste is excessive and rather reduces the preference.
또한, 혼합단계(S300)에서는 마쇄한 마늘을 추가적으로 투입할 수 있으며, 베이스 양념 100중량부에 대하여 3 내지 20중량부 첨가될 수 있다.In addition, in the mixing step (S300), crushed garlic may be additionally added, and 3 to 20 parts by weight may be added based on 100 parts by weight of the base seasoning.
본 발명에 따른 항염 및 항산화 효과를 갖는 요리용 소스조성물의 제조방법은 베이스 양념과 기능성 조미액의 혼합물을 저온숙성하는 저온숙성단계(S400)를 더 포함할 수 있으며, 저온숙성을 통해 기호도와 기능성을 더욱 향상시킬 수 있다. The method for producing a cooking sauce composition having anti-inflammatory and antioxidant effects according to the present invention may further include a low-temperature aging step (S400) of low-temperature aging of a mixture of a base seasoning and a functional seasoning solution. can be further improved.
저온숙성단계(S400)는 베이스 양념과 기능성 조미액의 혼합물을 4 내지 10℃에서 1 내지 7일간 저온숙성시키게 된다. In the low temperature aging step (S400), the mixture of the base seasoning and the functional seasoning solution is aged at a low temperature at 4 to 10° C. for 1 to 7 days.
이하, 본 발명에 따른 항염 및 항산화 효과를 갖는 요리용 소스조성물을 설명하도록 한다.Hereinafter, a cooking sauce composition having anti-inflammatory and antioxidant effects according to the present invention will be described.
본 발명에 따른 항염 및 항산화 효과를 갖는 요리용 소스조성물은 상술된 제조방법에 의해 제조되는 것으로, 베이스 원료를 숙성 및 가열시키는 공정을 2 내지 3회 반복하여 제조된 베이스 양념과 기능성 조미액을 포함하는 것으로, 보다 상세하게는, 상기 베이스 양념 100중량부에 대하여 기능성 조미액을 0.1 내지 30중량부가 혼합된 것이다. The cooking sauce composition having anti-inflammatory and antioxidant effects according to the present invention is prepared by the above-described manufacturing method, and comprises a base seasoning and functional seasoning prepared by repeating the process of aging and heating the base material 2 to 3 times. That is, more specifically, 0.1 to 30 parts by weight of a functional seasoning liquid is mixed with respect to 100 parts by weight of the base seasoning.
베이스 양념은 베이스 원료를 숙성 및 가열시키는 공정을 2 내지 3회 반복하여 제조된다. The base seasoning is manufactured by repeating the process of aging and heating the base material 2 to 3 times.
상기 베이스 원료는 정제수, 고춧가루, 당류, 후추, 고추기름, 소금, 간장, 멸치다시마를 포함하며, 보다 상세하게는, 베이스 원료로 정제수 100 중량부에 대하여, 고춧가루 5 내지 15중량부, 당류 10 내지 20중량부, 후추 0.1 내지 1중량부, 고추기름 3 내지 7중량부, 소금 0.1 내지 1중량부, 간장 3 내지 10중량부, 멸치다시마 0.5 내지 2중량부를 혼합한 후 12 내지 48시간 동안 4 내지 25℃에서 숙성시키고, 숙성한 것을 강불로 5 내지 10분간 가열하는 일련의 공정을 2 내지 3회 반복하여 베이스 양념을 제조한다. The base raw material includes purified water, red pepper powder, sugar, pepper, red pepper oil, salt, soy sauce, and anchovy kelp, and more specifically, 5 to 15 parts by weight of red pepper powder, 10 to 10 parts by weight of sugar, based on 100 parts by weight of purified water as a base raw material After mixing 20 parts by weight, 0.1 to 1 parts by weight of pepper, 3 to 7 parts by weight of red pepper oil, 0.1 to 1 parts by weight of salt, 3 to 10 parts by weight of soy sauce, 0.5 to 2 parts by weight of anchovy kelp, 4 to for 48 hours The base seasoning is prepared by repeating a series of processes of aging at 25° C. and heating the aged for 5 to 10 minutes over high heat 2 to 3 times.
이때, 당류는 물엿, 조청, 설탕, 매실청, 올리고당, 꿀 또는 이들의 조합 중 어느 하나를 사용할 수 있다. In this case, as the sugar, any one of starch syrup, grain syrup, sugar, plum syrup, oligosaccharide, honey, or a combination thereof may be used.
기능성 조미액은 베이스 조미액, 마늘발효조성물, 기능성 첨가제를 이용하여 제조되는 것으로, 건어물류과 야채류를 열수추출한 베이스 조미액과 마늘, 버터넛스쿼시, 당류를 혼합 및 발효시켜 제조된 마늘발효조성물을 볶은 후 볶은 혼합물에 한약재, 테프, 보스웰리아 또는 이들의 조합 중 어느 하나의 기능성 첨가제를 혼합하여 제조된다.Functional seasoning liquid is prepared by using base seasoning liquid, garlic fermented composition, and functional additives. The base seasoning liquid extracted with hot water from dried fish and vegetables, garlic, butternut squash, and sugar are mixed and fermented to stir-fry and then stir-fry the garlic fermented composition. It is prepared by mixing functional additives of any one of herbal medicines, Teff, Boswellia, or a combination thereof.
베이스 조미액은 건어물류과 야채류를 열수추출한 것으로, 이때, 건어물류는 멸치, 다시마, 보리멸, 새우, 가쓰오부시, 북어 또는 이들의 조합 중 어느 하나를 포함할 수 있으며, 야채류는 무, 양파, 표고버섯, 파, 마늘, 생강, 고추 또는 이들의 조합 중 어느 하나를 포함할 수 있다. The base seasoning liquid is a hot water extraction of dried fish and vegetables, and in this case, the dried fish may include any one of anchovy, kelp, barley anchovy, shrimp, bonito bush, blackfish, or a combination thereof, and the vegetables include radish, onion, shiitake mushroom, It may include any one of green onion, garlic, ginger, red pepper, or a combination thereof.
상기 베이스 조미액은 정제수 1000중량부에 대하여 건어물류 30 내지 100중량부, 야채류 50 내지 200중량부를 투입하여 20분 내지 90분간 열수추출한 것으로, 바람직하게는, 끓는 물에 건어물류, 야채류를 투입하여 20 내지 30분간 강불에서 열수추출을 수행하고, 30 내지 60분간 약불에서 열수추출을 수행함으로써 맑고 깔끔한 풍미를 더할 수 있다. 또한, 건어물류는 이취 및 비린내를 제거하기 위하여 열수추출하기 전 중불에서 3 내지 5분간 볶은 것을 사용할 수 있다. The base seasoning liquid is obtained by adding 30 to 100 parts by weight of dried fish and 50 to 200 parts by weight of vegetables to 1000 parts by weight of purified water and hot water extraction for 20 to 90 minutes, preferably, by adding dried fish and vegetables to boiling water 20 A clear and clean flavor can be added by performing hot water extraction at high heat for 30 to 30 minutes, and hot water extraction at low heat for 30 to 60 minutes. In addition, in order to remove off-flavor and fishy smell, dried fish may be roasted for 3 to 5 minutes over medium heat before hot water extraction.
열수추출한 베이스 조미액은 건어물류, 야채류를 제거한 후 가열하여 1 내지 5 °Brix를 갖도록 농축처리될 수 있으며, 바람직하게는, 3 내지 5 °Brix를 갖도록 농축시킬 수 있다. The base seasoning liquid extracted with hot water may be concentrated to have 1 to 5 °Brix by heating after removing dried fish and vegetables, and preferably, it may be concentrated to have 3 to 5 °Brix.
마늘발효조성물은 마늘, 버터넛스쿼시, 당류를 혼합 및 발효시킨 것으로, 당류 100중량부에 대하여 마늘 50 내지 80중량부와 버터넛스쿼시 30 내지 50중량부를 배합하여 20 내지 30 ℃에서 2 내지 7일간 발효하여 제조된다. Garlic fermentation composition is a mixture and fermented garlic, butternut squash, and sugars, 50 to 80 parts by weight of garlic and 30 to 50 parts by weight of butternut squash with respect to 100 parts by weight of sugar is mixed at 20 to 30 ° C. for 2 to 7 days. It is produced by fermentation.
통상적으로 요리용 마늘은 별도 가공없이 마쇄한 마늘을 넣으나, 본 발명은 마늘발효조성물을 첨가함으로써 원재료인 마늘, 버터넛스쿼시가 갖는 유효성분의 추출특성을 더욱 향상시키고, 영양학적 가치를 높일 수 있을 뿐더러 풍미를 더욱 향상시킬 수 있다. 별도로 마늘의 알싸한 맛을 가미하기 위하여 베이스 양념 100중량부에 대하여 마쇄된 마늘을 3 내지 20중량부 첨가하여 소스를 제조하는 것도 가능하다. In general, garlic for cooking is ground garlic without separate processing, but the present invention further improves the extraction characteristics of active ingredients of garlic and butternut squash, which are raw materials, by adding a garlic fermented composition, and can increase nutritional value. In addition, the flavor can be further improved. Separately, it is also possible to prepare a sauce by adding 3 to 20 parts by weight of crushed garlic based on 100 parts by weight of the base seasoning in order to add a bitter taste of garlic.
버터넛스쿼시는 카로티노이드, 베타카로틴, 베타크립토잔틴 함량이 높아 항산화 및 항암효과를 가지며, 칼로리가 낮으면서 발효에 있어 당류의 대체 원료로 사용될 수 있다. 또한, 섬유질 풍부하며, 마늘의 알싸한 맛을 중화시키며, 전체적으로 발효를 통해 마늘발효조성물의 풍미를 극대화할 수 있다. Butternut squash has antioxidant and anticancer effects due to its high content of carotenoids, beta-carotene, and beta-cryptoxanthin, and can be used as a substitute for sugars in fermentation with low calories. In addition, it is rich in fiber, neutralizes the bitter taste of garlic, and can maximize the flavor of the fermented garlic composition through fermentation as a whole.
버터넛스쿼시는 에탄올수용액에 침치저리, 증숙기에서 증숙처리 또는 이들의 조합 중 어느 하나의 전처리방법을 이용하여 전처리된 것을 이용할 수 있으며, 전처리를 통해 발효시 버터넛스쿼시가 갖는 유효성분의 추출특성을 극대화할 수 있다. 에탄올수용액에 침지처리는 농도 50 내지 80 v/v(%)의 에탄올수용액에 10 내지 30분간 처리되며, 증숙처리는 80 내지 95℃에서 45 내지 70분간 수행되며, 보다 바람직하게는, 1차로 에탄올수용액에 처리하고, 2차로 증숙처리를 할 수 있다.Butternut squash can be used that has been pretreated using any one of the pretreatment methods of chimchijeori in an ethanol solution, steaming in a steamer, or a combination thereof. Extraction characteristics of active ingredients of butternut squash when fermented through pretreatment can be maximized. The immersion treatment in an aqueous ethanol solution is treated in an aqueous ethanol solution having a concentration of 50 to 80 v/v (%) for 10 to 30 minutes, and the steaming treatment is performed at 80 to 95° C. for 45 to 70 minutes, more preferably, primarily ethanol It can be treated in an aqueous solution, and the second steaming treatment can be performed.
전처리된 버터넛스쿼시는 평균입자크기 3 내지 10mm를 갖도록 마쇄처리하여 발효공정에 투입될 수 있다.The pre-treated butternut squash may be ground to have an average particle size of 3 to 10 mm and then added to the fermentation process.
이때, 마늘은 50 내지 80℃에서 30 내지 90분간 증숙기에서 증숙처리한 것을 사용할 수 있으며, 상기 조건 하에서 증숙처리를 통해 발효시 알리나아제의 파괴를 최소화하면서 S-아릴 시스테인 성분의 추출을 극대화할 수 있다.At this time, garlic can be used that is steamed in a steamer for 30 to 90 minutes at 50 to 80 ℃, and maximizes the extraction of S-aryl cysteine component while minimizing destruction of allinase during fermentation through the steaming treatment under the above conditions. can do.
당류는 물엿, 조청, 설탕, 매실청, 올리고당, 꿀 또는 이들의 조합 중 어느 하나를 사용할 수 있으나, 바람직하게는 설탕을 사용한다.As the saccharide, any one of starch syrup, grain syrup, sugar, plum syrup, oligosaccharide, honey, or a combination thereof may be used, but sugar is preferably used.
마늘발효추출물과 베이스 조미액은 1: 1~2의 중량비로 혼합하여 고온에서 볶게 되며, 이 과정에서 마이야르 반응(Maillard reaction)이 발생되면서 감칠맛과 풍미가 향상된다.Garlic fermented extract and base seasoning liquid are mixed in a weight ratio of 1: 1 to 2 and roasted at high temperature. In this process, Maillard reaction occurs, improving umami and flavor.
볶음공정은 110 내지 140℃에서 5 내지 10분간 수행되는데, 상기 볶음온도 조건 및 시간 조건 미만에서는 마이야르 반응이 원활하게 발생되지 않아 풍미 증가 효과가 미미하고, 상기 볶음온도 조건 및 시간 조건을 초과할 경우에는 탄화가 발생되어 오히려 풍미가 저하되고, 특히 마늘발효조성물이 갖는 유효성분의 변성이 야기되기 때문에 상기 볶음온도 조건 및 시간 조건을 초과하지 않는 것이 바람직하다. The roasting process is carried out at 110 to 140° C. for 5 to 10 minutes. Under the roasting temperature condition and time condition, the Maillard reaction does not occur smoothly, so the effect of increasing the flavor is insignificant, and the roasting temperature condition and time condition are not exceeded. In this case, it is preferable not to exceed the conditions of the roasting temperature and time, since carbonization occurs and the flavor is rather deteriorated, and in particular, the denaturation of the active ingredient of the garlic fermented composition is caused.
이후, 볶은 혼합물에 한약재, 테프, 보스웰리아 또는 이들의 조합 중 어느 하나의 기능성 첨가제를 혼합하게 된다.Thereafter, a functional additive of any one of herbal medicines, teff, boswellia, or a combination thereof is mixed with the roasted mixture.
이때, 한약재는 계피, 정향, 생강, 팔각, 강황, 우슬, 우엉, 두충 또는 이들의 조합 중 어느 하나를 사용할 수 있으며, 상기 한약재를 첨가함으로써 상기 한약재가 갖는 항산화, 항염, 항암, 면역증강 등의 효과는 물론이고, 음식 주원료의 잡내 및 이취를 제거해주고, 풍미를 더욱 향상시킬 수 있는 효과가 있다. 상기 한약재는 분말상 또는 열수추출된 액상의 형태로 투입될 수 있다.At this time, the herbal medicine may use any one of cinnamon, clove, ginger, octagonal, turmeric, hyssop, burdock, duchung, or a combination thereof, and by adding the herbal medicine, the antioxidant, anti-inflammatory, anti-cancer, immune enhancement, etc. As well as the effect, there is an effect that can remove the bad smell and odor of the main ingredient of food, and further improve the flavor. The herbal medicine may be added in the form of powder or hot water extracted liquid.
테프(Teff)는 에티오피아가 주원산지인 곡물로 식이섬유, 칼슘, 철분 등 미네랄이 풍부한 슈퍼푸드로 알려져 있다. 테프에는 특히, 저항성 전분을 다량포함하고 있어 혈당의 급격한 상승을 막아 당뇨환자에게 좋고, 변비, 다이어트에도 좋으며, 테프에 함유된 전분 성분에 의해 요리시 점도를 높여줘 찜, 무침 등 걸죽한 제형의 양념이 요구되는 요리에 적용하기 용이하며, 식감 및 풍미를 더욱 잡아주는 효과가 있다. 테프는 약불 내지 중불에서 5 내지 10분간 볶은 테프를 1 내지 20㎛로 분말화한 것을 사용할 수 있다.Teff is a grain originating from Ethiopia and is known as a superfood rich in minerals such as dietary fiber, calcium, and iron. In particular, teff contains a large amount of resistant starch, which prevents a rapid rise in blood sugar, which is good for diabetic patients, and is good for constipation and diet. It is easy to apply to this required dish, and has the effect of further retaining the texture and flavor. Teff, which is roasted for 5 to 10 minutes at low to medium heat, powdered to 1 to 20 μm may be used.
보스웰리아는 유향 나무의 수액을 건조 및 결정화한 것으로, 보스웰릭산, 미네랄, 비타민, 테프레노이드 등을 주성분으로 하며, 항염, 항산화, 항암 효과가 우수한 것으로 알려져 있다.Boswellia is the dried and crystallized sap of the frankincense tree. It contains boswellic acid, minerals, vitamins, and teprenoids as main components, and is known to have excellent anti-inflammatory, antioxidant, and anti-cancer effects.
보다 상세하게는, 보스웰리아에 포함된 보스웰릭산은 암 세포의 성장을 억제하고, DNA에 부정적인 영향을 미치는 효소의 작용을 억제하며, 염증유발 물질인 5-리폭시게나제의 강력한 저해제로 작용하여 관절염, 염증성 질환 등에 항염효과를 가진다. More specifically, boswellic acid contained in Boswellia inhibits the growth of cancer cells, inhibits the action of enzymes that negatively affect DNA, and acts as a strong inhibitor of 5-lipoxygenase, an inflammatory substance. It has anti-inflammatory effects such as arthritis and inflammatory diseases.
또한, 혈액 내 혈소판 응집을 줄여 혈액의 높은 점도로 인해 생기는 혈관계 순환장애로 인한 질병에 효과가 있으며, 그 외 췌장을 보호하면서 혈당 상승을 방지하고 인슐린 생성을 도와 당뇨병에 도움이 된다. 보스웰리아는 10 내지 100 ㎛로 분말화된 것을 사용할 수 있다. In addition, it is effective in diseases caused by vascular circulation disorders caused by high blood viscosity by reducing platelet aggregation in the blood, and in addition to protecting the pancreas, it is helpful in diabetes by preventing blood sugar rise and helping insulin production. Boswellia may be powdered to 10 to 100 μm.
이때, 볶은 혼합물에 한약재, 테프, 보스웰리아 중 어느 하나의 기능성 첨가제를 혼합할 수 있으나, 바람직하게는, 한약재, 테프, 보스웰리아 모두를 포함할 수 있으며, 상세하게는, 볶은 혼합물 100중량부에 대하여 테프분말 5 내지 20중량부, 보스웰리아 분말 0.1 내지 1 중량부, 한약재 1 내지 10중량부를 혼합할 수 있다.At this time, the roasted mixture may be mixed with any one functional additive of herbal medicine, Teff, and Boswellia, but preferably, all of the herbal medicine, Teff, and Boswellia may be included, and specifically, 100 weight of the roasted mixture 5 to 20 parts by weight of Tef powder, 0.1 to 1 parts by weight of Boswellia powder, and 1 to 10 parts by weight of herbal medicine may be mixed with respect to parts.
이후, 상기 베이스 양념에 기능성 조미액을 혼합하게 되며, 보다 상세하게는, 베이스 양념 100중량부에 기능성 조미액을 0.1 내지 30중량부 투입하여 혼합한다. Thereafter, the functional seasoning liquid is mixed with the base seasoning, and more specifically, 0.1 to 30 parts by weight of the functional seasoning liquid is added to 100 parts by weight of the base seasoning and mixed.
이때, 상기 기능성 조미액은 베이스 양념 100중량부에 대하여 0.1 내지 30중량부 혼합되는데, 기능성 조미액이 0.1 중량부 미만으로 첨가되면 기능성 조미액이 갖는 기능성 및 기호도 향상 효과를 갖기 힘들며, 기능성 조미액이 30중량부 미만으로 첨가되면 감칠맛이 과도하여 오히려 기호도를 저하시키기 때문에 상기 첨가량 범위를 벗어나지 않는 것이 바람직하다. At this time, the functional seasoning liquid is mixed in an amount of 0.1 to 30 parts by weight based on 100 parts by weight of the base seasoning. When the functional seasoning liquid is added in an amount of less than 0.1 parts by weight, it is difficult to have the effect of improving the functionality and preference of the functional seasoning liquid, and the functional seasoning liquid is 30 parts by weight When it is added in an amount less than, it is preferable not to deviate from the above added amount range because the umami taste is excessive and rather reduces the preference.
또한, 마쇄한 마늘을 추가적으로 투입할 수 있으며, 마쇄한 마늘은 베이스 양념 100중량부에 대하여 3 내지 20중량부 첨가될 수 있다.In addition, crushed garlic may be additionally added, and crushed garlic may be added in an amount of 3 to 20 parts by weight based on 100 parts by weight of the base seasoning.
본 발명에 따른 항염 및 항산화 효과를 갖는 요리용 소스조성물은 베이스 양념과 기능성 조미액의 혼합물 및 상기 혼합물에 마쇄한 마늘을 추가적으로 포함하는 것을 저온숙성처리할 수 있으며, 저온숙성을 통해 기호도와 기능성을 더욱 향상시킬 수 있다. The cooking sauce composition having anti-inflammatory and antioxidant effects according to the present invention can be subjected to a low-temperature aging process to include a mixture of a base seasoning and a functional seasoning solution and ground garlic in the mixture, and further enhance the taste and functionality through low-temperature aging. can be improved
저온숙성시, 베이스 양념과 기능성 조미액의 혼합물을 4 내지 10℃에서 1 내지 7일간 저온숙성시키게 된다. During low-temperature aging, The mixture of the base seasoning and the functional seasoning solution is aged at a low temperature of 4 to 10° C. for 1 to 7 days.
이하, 본 발명에 따른 항염 및 항산화 효과를 갖는 요리용 소스조성물을 이용한 요리를 설명하도록 한다.Hereinafter, cooking using the cooking sauce composition having anti-inflammatory and antioxidant effects according to the present invention will be described.
상기 요리는 찜요리, 국물요리, 무침요리, 볶음요리, 조림요리, 전골요리 등에 사용될 수 있으며, 요리의 주원료는 돼지고기, 소고기, 오리고기, 닭고기 등의 육류 및 가금류, 대구, 새우, 명태, 코다리, 동태, 아귀, 꼬막, 오징어 등의 해산물류 및 건어물류, 표고버섯, 미나리, 상추, 부추, 더덕 등의 야채류를 포함할 수 있으나 이에 한정하는 것은 아니다. The above dishes can be used in steamed dishes, soup dishes, seasoned dishes, stir-fried dishes, stewed dishes, hotpot dishes, etc., and the main ingredients of the dishes are meat and poultry such as pork, beef, duck meat, chicken, cod, shrimp, pollock, It may include, but is not limited to, seafood, such as codari, dongtae, anglerfish, cockle, squid, and dried fish, shiitake mushrooms, water parsley, lettuce, leek, deodeok, and the like.
보다 상세하게는, 항염 및 항산화 효과를 갖는 요리용 소스조성물은 돼지고기찜, 소고기전골, 갈비찜, 오리불고기, 찜닭, 대구탕, 대구찜, 새우찜, 해물탕, 명태찜, 코다리찜, 동태국, 아귀찜, 아귀탕, 꼬막무침, 오징어무침, 버섯전골, 미나리무침, 부추부침, 더덕무침 등의 요리에 적용될 수 있다. More specifically, the cooking sauce composition having anti-inflammatory and antioxidant effects is pork stew, beef hotpot, galbi-jjim, duck bulgogi, steamed chicken, cod-tang, cod jjim, shrimp jjim, seafood soup, pollack stew, kodari-jjim, dong thai-guk, angle-fish stew, It can be applied to dishes such as fish soup, cockles, squid, mushroom hotpot, water parsley, chives, and deodeok.
이하, 본 발명을 바람직한 일 실시예를 참조하여 다음에서 구체적으로 상세하게 설명한다. 단, 다음의 실시예는 본 발명을 구체적으로 예시하기 위한 것이며, 이것만으로 한정하는 것은 아니다.Hereinafter, the present invention will be described in detail below with reference to a preferred embodiment. However, the following examples are intended to specifically illustrate the present invention, and are not limited thereto.
베이스 양념의 제조Preparation of base seasoning
물 800g에 고운 고춧가루 18g, 거친 고춧가루 26g, 물엿 120g, 후추 5g, 고추기름 40g, 설탕 10g, 소금 5g, 간장 45g, 멸치다시다 10g를 혼합하여 24시간동안 1차 숙성하고, 1차 숙성한 양념을 강불로 7분간 조리한 후 36시간 4℃로 유지되는 냉장고에 넣어 2차 숙성시켰다. 2차 숙성물을 강불로 7분간 졸여 베이스 양념을 제조하였다. Mix 800g of water, 18g of fine red pepper powder, 26g of coarse red pepper powder, 120g of starch syrup, 5g of pepper, 40g of red pepper oil, 10g of sugar, 5g of salt, 45g of soy sauce, and 10g of anchovy seaweed, and then first ripen for 24 hours, then season the first seasoning. After cooking for 7 minutes on high heat, it was put in a refrigerator maintained at 4°C for 36 hours and aged for a second time. The secondary aged water was boiled over high heat for 7 minutes to prepare a base seasoning.
베이스 조미액의 제조Preparation of base seasoning liquid
정제수 1kg에 멸치 25.6g, 다시마 6.7g, 보리멸 17.2g, 건새우 11.3g, 가쓰오부시 4.6g, 북어 17g, 무 68g, 양파 41.9g, 말린표고버섯 12.1g 생강 13.5g을 끓는 물에 넣어 강불에서 25분간 가열하고, 약불에서 45분간 가열한 후 냉각시켰다. 멸치, 보리멸, 건새우, 북어는 정제수에 투입하기에 앞서 중불에서 4분간 볶음처리를 한 것을 사용하였다. 냉각된 베이스 조미액의 당도를 측정한 결과 1.2 °Brix로 측정되었으며, 조미액 추출원료를 제거한 후 중불에서 가열하여 3.5°Brix 를 갖는 베이스 조미액을 제조하였다. In 1 kg of purified water, 25.6g of anchovy, 6.7g of kelp, 17.2g of barley anchovy, 11.3g of dried shrimp, 4.6g of dried bonito, 17g of blackfish, 68g of radish, 41.9g of onion, 12.1g of dried shiitake mushroom 13.5g of ginger in boiling water and heat on high heat 25 After heating for 45 minutes on low heat, it was cooled. Anchovy, barley anchovy, dried shrimp, and blackfish that were fried for 4 minutes over medium heat before being added to purified water were used. As a result of measuring the sugar content of the cooled base seasoning, it was measured to be 1.2 °Brix, and after removing the seasoning extract raw material, it was heated over medium heat to prepare a base seasoning having 3.5 °Brix.
마늘발효조성물의 제조Preparation of fermented garlic composition
설탕 500g에 마쇄한 마늘 300g과 마쇄한 버터넛스쿼시 220g을 버무려 약 22 ~24 ℃에서 5일간 발효하였다(실시예 1). 300 g of crushed garlic and 220 g of crushed butternut squash were mixed with 500 g of sugar and fermented at about 22 to 24° C. for 5 days (Example 1).
제조된 마늘발효조성물의 항산화 효과는 총 페놀함량, 총 플라보노이드 함량, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical 소거능을 측정하여 확인하였으며, 항염효과는 Nitric oxide (NO) 생성값을 측정하여 확인하였다. The antioxidant effect of the prepared garlic fermented composition was confirmed by measuring the total phenol content, the total flavonoid content, and the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging ability, and the anti-inflammatory effect was determined by measuring the nitric oxide (NO) production value. Confirmed.
항산화 효능 측정Antioxidant efficacy measurement
(1) 총 phenol 함량 측정(1) Determination of total phenol content
마늘발효조성물의 phenol 함량은 Gutfinger의 방법(Gutfinger, 1981)을 응용하여 측정하였다. 추출 시료용액 1 ml에 50% Foiln-Ciocalteu’phenol reagent 0.5 ml를 가하여 실온에서 3 min간 반응시켰다. 반응용액에 Na2CO3 포화용액 1 ml와 7.5 ml 증류수를 차례로 혼합하여 30 min간 정치시킨 뒤, 12,000 rpm에서 10 min간 원심분리한 후 상청액을 취해 760 nm에서 흡광도를 측정하였다. 총 phenol 함량은 gallic acid를 표준물질로 이용하여 작성한 검량선에 따라 함량을 구하였으며 측정단위로는 GAE (Gallic acid equivalent)/g을 사용하였다.The phenol content of the garlic fermented composition was measured by applying Gutfinger's method (Gutfinger, 1981). 0.5 ml of 50% Foiln-Ciocalteu'phenol reagent was added to 1 ml of the extraction sample solution and reacted at room temperature for 3 min. 1 ml of Na 2 CO 3 saturated solution and 7.5 ml of distilled water were sequentially mixed with the reaction solution, left still for 30 min, centrifuged at 12,000 rpm for 10 min, and the supernatant was taken and absorbance was measured at 760 nm. The total phenol content was calculated according to a calibration curve prepared using gallic acid as a standard material, and GAE (Gallic acid equivalent)/g was used as the measurement unit.
(2) 총 flavonoid 함량 측정(2) Determination of total flavonoid content
마늘발효조성물의 flavonoid 함량은 Nieva Moreno (Nieva, 2000)등의 방법 을 응용하여 측정하였다. 각 샘플 0.1 ml와 80% 에탄올 0.9 ml을 혼합한 혼합물 0.5 ml에 10% aluminium niatate와 1M potassium acetate 0.1 ml 그리고 80% 에탄올 4.3 ml을 가하여 실온에 40 min 방치한 뒤 415 nm에서 흡광도를 측정하였으며, quercetin을 이용하여 작성한 표준곡선으로부터 함량을 구하였다.The flavonoid content of the garlic fermented composition was measured by applying the method of Nieva Moreno (Nieva, 2000) et al. To 0.5 ml of a mixture of 0.1 ml of each sample and 0.9 ml of 80% ethanol, 0.1 ml of 10% aluminum niatate, 1M potassium acetate, and 4.3 ml of 80% ethanol were added, left at room temperature for 40 min, and absorbance was measured at 415 nm, The content was calculated from the standard curve prepared using quercetin.
(3) 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical 소거능 측정(3) 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity measurement
마늘발효조성물을 최종 농도가 100 (μg/ml)의 농도로 될 수 있게 희석시켰으며, 에탄올에 용해시킨 0.2 mM의 DPPH 용액 150 μl와 마늘발효조성물을 각각 100 μl씩 혼합하여 37℃에서 30 min 간 반응 시켰다. 반응 후 517 nm에서 흡광도를 측정하였다. 시료액의 대조군은 증류수를 넣었으며, DPPH 용액의 대조군으로써는 에탄올을 넣어 보정값을 얻었다. DPPH 자유라디칼 소거율은 하기의 식에 따라 계산하였다.The fermented garlic composition was diluted to a final concentration of 100 (μg/ml), and 150 μl of a 0.2 mM DPPH solution dissolved in ethanol and 100 μl of the garlic fermented composition were mixed each at 37°C for 30 min. liver was reacted. After the reaction, absorbance was measured at 517 nm. As a control of the sample solution, distilled water was added, and as a control of the DPPH solution, ethanol was added to obtain a correction value. The DPPH free radical scavenging rate was calculated according to the following formula.
DPPH radical scavenging activity (%) = 100-[(As-Ab)x100/Ac] DPPH radical scavenging activity (%) = 100-[(As-Ab)x100/Ac]
As는 농도별 시료를 첨가한 실험군, Ab는 blank를 첨가한 대조군, Ac는 시료를 첨가하지 않은 대조군의 흡광도 값을 뜻한다.As denotes the absorbance value of the experimental group to which samples were added by concentration, Ab denotes the control group to which blank was added, and Ac denotes the absorbance value of the control group to which no sample was added.
항염효능측정Anti-inflammatory efficacy measurement
Nitric oxide (NO) 생성 측정Nitric oxide (NO) production measurement
NO의 농도는 배양액 내의 NO농도를 griess reagent system을 이용하여 측정하였다. RAW 264.7 세포를 96 well plate에 1.5×105 cells/well로 분주하여 24 h 동안 배양 하였다. 배양 후 새로운 배양액으로 교체하였고 마늘발효조성물을 100(μg/ml)의 농도와 LPS 1μg/ml의 농도를 처리하여 다시 24 h 동안 배양하였다. N1 buffer 50 μl를 각 well에 처리하여 10 min간 상온에서 반응 한 후, N2 buffer 50 μl를 각 well에 처리하고 10 min간 반응시켰다. 반응 후 540 nm에서 흡광도를 측정하였다. Nitrite standard의 농도별 표준곡선을 이용하여 배양액의 NO 농도를 결정하였다.The concentration of NO was measured by measuring the NO concentration in the culture solution using the griess reagent system. RAW 264.7 cells were seeded in a 96-well plate at 1.5×10 5 cells/well and cultured for 24 h. After culturing, it was replaced with a new culture medium, and the garlic fermented composition was treated with a concentration of 100 (μg/ml) and LPS at a concentration of 1 μg/ml and cultured again for 24 h. 50 μl of N1 buffer was treated in each well and reacted at room temperature for 10 min. Then, 50 μl of N 2 buffer was treated in each well and reacted for 10 min. After the reaction, absorbance was measured at 540 nm. The NO concentration of the culture medium was determined using a standard curve for each concentration of nitrite standard.
마늘의 가공방법에 따른 항산화 및 항염효과를 확인하기 위하여 비교군으로 마늘 마쇄물(비교예 1), 마늘 마쇄물과 설탕 발효물(비교예 2)을 준비하였으며(표 1), 비교군과 본 발명에 따른 마늘발효조성물(실시예 1)의 마쇄크기는 동일하게 하였으며, 마늘 마쇄물(비교예 1)은 산화를 방지하기 위하여 마쇄한 후 30분이 지나지 않은 시료를 준비하였으며, 마늘 마쇄물과 설탕 발효물(비교예 2)의 경우 설탕 720g에 마쇄한 마늘 300g을 버무려 약 22~24℃에서 5일간 발효하였다. In order to confirm the antioxidant and anti-inflammatory effects according to the processing method of garlic, crushed garlic (Comparative Example 1), crushed garlic and fermented sugar (Comparative Example 2) were prepared as a comparison group (Table 1). The crushed size of the garlic fermented composition according to the invention (Example 1) was the same, and the crushed garlic (Comparative Example 1) was prepared for a sample within 30 minutes after crushing to prevent oxidation, and the crushed garlic and sugar In the case of the fermented product (Comparative Example 2), 720 g of sugar and 300 g of ground garlic were mixed and fermented at about 22 to 24° C. for 5 days.
(mg/100g)total phenol
(mg/100g)
(mg/100g) Total flavonoid
(mg/100g)
그 결과, 마늘발효조성물 > 마늘+설탕 발효조성물 > 마늘 마쇄물 순으로 항산화 및 항염 효과가 우수하였으며, 이를 통해 마늘발효조성물의 원료의 조합 및 발효처리가 항산화 및 항염효과에 영향을 줌을 확인할 수 있었다. As a result, the antioxidant and anti-inflammatory effects were excellent in the order of garlic fermented composition > garlic + sugar fermented composition > garlic crushed product. there was.
또한, 마늘과 버터넛스쿼시의 전처리 여부에 따른 항산화 및 항염효과를 확인하기 위하여 하기의 표 2와 같이 실험설계하고 항산화 및 항염효과를 확인하였다. In addition, in order to confirm the antioxidant and anti-inflammatory effects according to the pretreatment of garlic and butternut squash, an experimental design was conducted as shown in Table 2 below and the antioxidant and anti-inflammatory effects were confirmed.
마늘은 80℃의 증숙기에서 90분간 증숙처리한 것을 사용하고, 버터넛스쿼시는 70 (v/v)%의 에탄올에 1차로 침지처리하고, 2차로 90℃의 증숙기에서 30분간 증숙처리한 것을 사용하였다(실시예 1-1). Garlic is steamed for 90 minutes in a steamer at 80℃, and butternut squash is first immersed in 70 (v/v)% ethanol, and secondarily steamed for 30 minutes in a steamer at 90℃. was used (Example 1-1).
(mg/100g)total phenol
(mg/100g)
(mg/100g) Total flavonoid
(mg/100g)
그 결과, 마늘과 버터넛스쿼시를 전처리한 것으로 마늘발효조성물을 제조하였을 때 항산화 및 항염효과가 보다 우수함을 확인할 수 있었는데, 이를 통해 발효 전 마늘과 버터넛스쿼시의 전처리가 유효성분의 추출특성을 향상시킨 것에 기인한 것으로 판단하였다. As a result, it was confirmed that the antioxidant and anti-inflammatory effects were more excellent when the garlic and butternut squash were pre-treated and the garlic fermented composition was prepared. Through this, the pre-treatment of garlic and butternut squash before fermentation improved the extraction characteristics of active ingredients. It was judged to be due to
기능성 조미액의 제조Production of functional seasoning liquid
실시예 1의 마늘발효조성물과 베이스 조미액을 1: 1로 혼합하여 중불에서 5분간 볶음처리하였다. 기능성 첨가재로 한약재 분말, 테프 분말, 보스웰리아 분말을 준비하였다. 한약재 분말은 계피, 정향, 생강, 팔각, 강황, 우슬, 우엉 분말을 준비하였고, 각각 2: 2: 1: 1: 0.5: 1: 1의 중량비로 배합한 것을 준비하였다. 테프는 약불에서 8분간 볶은 후 분쇄기로 분쇄하여 평균입도 13~ 18㎛을 갖는 분말을 준비하고, 보스웰리아는 평균입도 50~55㎛를 갖는 분말을 준비하였다. 이후 볶음처리(마늘발효조성물 + 베이스 조미액)된 혼합물 300g에 한약재 분말 15g, 테프분말 30g, 보스웰리아 분말 3g을 혼합하여 기능성 조미액을 제조하였다. The garlic fermented composition of Example 1 and the base seasoning solution were mixed at a ratio of 1:1 and stir-frying over medium heat for 5 minutes. Herbal medicine powder, Teff powder, and Boswellia powder were prepared as functional additives. Herbal medicine powders were prepared from cinnamon, cloves, ginger, octagonal, turmeric, burdock, and burdock powder, each prepared in a weight ratio of 2: 2: 1: 1: 0.5: 1: 1. Teff was roasted at low heat for 8 minutes and then pulverized with a grinder to prepare a powder having an average particle size of 13 to 18 μm, and Boswellia to prepare a powder having an average particle size of 50 to 55 μm. After that, 15 g of herbal medicine powder, 30 g of Teff powder, and 3 g of Boswellia powder were mixed with 300 g of the stir-fried (garlic fermented composition + base seasoning solution) to prepare a functional seasoning solution.
베이스 양념과 기능성 조미액의 혼합Mixing of base seasoning and functional seasoning solution
베이스 양념 500g에 기능성 조미액 25g을 혼합하여 소스를 제조하였다. The sauce was prepared by mixing 25 g of functional seasoning solution with 500 g of base seasoning.
소스의 저온숙성Low-temperature aging of the sauce
제조된 소스를 4℃로 유지되는 냉장고에 넣어 5일간 저온숙성시켰다.The prepared sauce was placed in a refrigerator maintained at 4°C and aged at low temperature for 5 days.
하기의 표 3은 저온숙성 전(실시예 2)과 후(실시예 3)의 항산화 및 항염효과를 보여주는 것으로, 항산화 및 항염효과는 상술된 방법을 이용하여 측정하였다. Table 3 below shows the antioxidant and anti-inflammatory effects before (Example 2) and after (Example 3) low-temperature aging, and the antioxidant and anti-inflammatory effects were measured using the above-described method.
그 결과, 저온숙성 후 총 페놀, 총 플라보노이드, DPPH 라디컬 소거능이 증가하고, NO생성이 감소하여 저온숙성 전 대비 우수한 항산화 및 항염효과를 보여주었다. 이는 저온숙성을 통해 건강기능적 효과가 증가한 것에 기인한 것으로 판단하였다.As a result, after low-temperature aging, total phenol, total flavonoid, and DPPH radical scavenging ability increased, and NO production decreased, showing superior antioxidant and anti-inflammatory effects compared to before low-temperature aging. This was judged to be due to the increase in health functional effects through low-temperature aging.
(mg/100g)total phenol
(mg/100g)
(mg/100g) Total flavonoid
(mg/100g)
요리예 1: 대구어깨찜의 제조Cooking Example 1: Preparation of steamed cod shoulder
대구의 볼찜부위부터 목까지의 부위('대구어깨'부위라 지칭함.)를 손질하고, 미더덕 1주먹, 바지락 1주먹, 콩나물100g, 미나리 1주먹, 청양고추 3개, 생강1개, 대파2뿌리, 다진마늘 3스푼을 준비하였다. 육수로 베이스 조미액과 물을 2: 1로 혼합한 것을 준비하였다. 콩나물, 손질된 대구어깨, 미더덕, 바지락을 투입하고, 육수를 냄비에 살짝 잠기도록 부은 다음 강불에서 약 10분간 익힌다. 준비된 소스 조성물(실시예 2)과 다진마늘 3스푼을 넣어 고루 섞은 후, 야채를 넣고 한번 더 섞은 후 냄비 뚜껑을 덮고 약한 불에서 5분간 익힌다.Trim the part from the cheek to the neck of the cod (referred to as the 'cod shoulder'), 1 handful of midduck, 1 handful of clam, 100g of bean sprouts, 1 handful of water parsley, 3 Cheongyang peppers, 1 ginger, 2 green onion , 3 spoons of minced garlic were prepared. A mixture of the base seasoning solution and water in a ratio of 2: 1 was prepared as broth. Add bean sprouts, trimmed cod shoulders, middlings, and clams, pour in the broth to submerge in a pot, and cook on high heat for about 10 minutes. Add the prepared sauce composition (Example 2) and 3 spoons of minced garlic and mix thoroughly, then add the vegetables and mix once more, cover the pot and cook over low heat for 5 minutes.
실시예 2에 따른 소스조성물을 이용한 대구어깨찜의 관능테스트를 실시하였으며, 냄새, 감칠맛, 조화로움 및 전체 기호도를 확인하였다. 30~50대 남녀 10명을 대상으로 10점 척도법으로 측정하여 그 평균값을 하기 표 4에 나타내었다. (10점: 매우 좋음, 1점: 매우나쁨). 비교군으로 시판 해물찜 소스를 준비하여 실시예 2에 따른 소스조성물을 대체하여 첨가하고 나머지는 상술된 바와 동일한 조건 하에서 대구어깨찜을 제조하였다.A sensory test of steamed cod shoulder stew using the sauce composition according to Example 2 was performed, and the smell, umami, harmony and overall preference were confirmed. 10 men and women in their 30s and 50s were measured using a 10-point scale method, and the average values are shown in Table 4 below. (10 points: very good, 1 point: very poor). As a comparison group, a commercially available seafood stew was prepared and added to replace the sauce composition according to Example 2, and the rest of the cod shoulder stew was prepared under the same conditions as described above.
요리예 2: 돼지갈비찜의 제조 Cooking Example 2: Preparation of Braised Pork Ribs
흐르는 물에 돼지갈비를 씻어주고, 고기가 잠길 정도로 콜라를 부어 90분간 침지하였다. 당근, 감자, 새송이버섯, 대파, 양파, 청양고추를 적당한 크기로 썰어 준비하였다. 간장과 실시예 2에 따른 소스를 2: 1 의 중량비로 혼합하고, 다진마늘 1스푼, 다진생강 1스푼을 넣어 돼지갈비소스를 제조하였다. 콜라에 양념된 돼지갈비에 베이스 조미액과 물을 2: 1로 혼합한 육수를 잠기도록 넣어 20분간 중불에서 끓여주다 손질된 야채를 넣고 약불에서 15분간 가열하여 돼지갈비를 제조하였다.Wash the pork ribs under running water, pour Coke enough to submerge the meat, and soak for 90 minutes. Carrots, potatoes, king oyster mushrooms, green onions, onions, and cheongyang peppers were cut into appropriate sizes and prepared. Soy sauce and the sauce according to Example 2 were mixed in a weight ratio of 2: 1, and 1 spoon of minced garlic and 1 spoon of minced ginger were added to prepare pork ribs sauce. Pork ribs marinated in Coke were soaked in broth mixed with a base seasoning solution and water in a ratio of 2: 1, boiled over medium heat for 20 minutes, then chopped vegetables were added and heated over low heat for 15 minutes to prepare pork ribs.
하기의 표 5는 실시예 2의 소스 조성물을 이용한 돼지갈비찜의 관능테스트를 결과이며, 상술한 관능테스트 조건과 동일한 조건 하에서 실시되었다. 비교군으로 시판 돼지갈비소스를 준비하여 실시예 2에 따른 소스조성물을 대체하여 첨가하고 나머지는 상술된 바와 동일한 조건 하에서 돼지갈비찜을 제조하였다.Table 5 below shows the results of the sensory test of pork ribs steamed using the sauce composition of Example 2, and was carried out under the same conditions as the above-described sensory test conditions. As a comparative group, a commercial pork rib sauce was prepared and added to replace the sauce composition according to Example 2, and the rest of the pork ribs were prepared under the same conditions as described above.
요리예 3: 꼬막무침의 제조 Cooking Example 3: Preparation of pickled radish
꼬막을 소금물에 넣어 세척 및 해감한 후 끓는물에 소금 1스푼 넣고 삶은 후 꼬막이 입을 벌리면 건져내서 찬물에서 세척한 후 꼬막을 깐다. 실시예 2에 따른 소스에 식초, 멸치액젓, 참기름을 넣어 소스를 만들고, 파와 꼬막을 넣어 버무린다. After washing and deodorizing the cockles in brine, put 1 tablespoon of salt in boiling water and boil them. If the cockles open their mouths, take them out, wash them in cold water, and then lay the cockles. Vinegar, anchovy fish sauce, and sesame oil are added to the sauce according to Example 2 to make a sauce, and green onions and cockles are added and tossed.
하기의 표 6은 본 발명에 따른 소스조성물을 이용한 꼬막무침의 관능테스트를 결과이며, 상술한 관능테스트 조건과 동일한 조건 하에서 실시되었다. 비교군으로 시판 꼬막무침소스를 준비하여 실시예 2에 따른 소스조성물을 대체하여 첨가하고 나머지는 상술된 바와 동일한 조건 하에서 꼬막무침을 제조하였다.Table 6 below shows the results of the sensory test of scallops using the sauce composition according to the present invention, and was carried out under the same conditions as the above-described sensory test conditions. As a comparative group, a commercially available cockle dipping sauce was prepared and added to replace the sauce composition according to Example 2, and the rest was prepared under the same conditions as described above.
상기 관능성 테스트 결과를 통해, 본 발명에 따른 소스 조성물은 다양한 요리에 조화롭게 적용될 수 있으며, 시판 소스와 비교하였을 때 기호도가 높음을 확인할 수 있었다. 또한, 요리에 따라 부가재료를 가미하여 요리의 맛과 풍미를 극대화할 수 있으며, 뿐만 아니라 상술된 바와 같이 본 발명에 따른 소스 조성물은 항산화 및 항염 효과 등의 기능성을 가져 소비자들이 맛있고 건강한 요리를 쉽게 만들 수 있을 것으로 기대한다. Through the sensory test results, it was confirmed that the sauce composition according to the present invention can be harmoniously applied to various dishes, and has a high degree of preference compared to commercially available sauces. In addition, the taste and flavor of the dish can be maximized by adding additional ingredients according to the dish, and as described above, the sauce composition according to the present invention has functions such as antioxidant and anti-inflammatory effects, so that consumers can easily prepare delicious and healthy dishes. hope you can make it
이상과 같이 본 발명은 첨부된 도면을 참조하여 바람직한 실시예를 중심으로 설명하였지만 본 발명이 속하는 기술 분야에서 통상의 지식을 가진 자가 본 발명의 특허청구범위에 기재된 기술적 사상 및 영역으로부터 벗어나지 않는 범위 내에서 본 발명을 다양하게 수정 또는 변형하여 실시할 수 있다. 따라서 본 발명의 범주는 이러한 많은 변형의 예들을 포함하도록 기술된 청구범위에 의해서 해석되어야 한다.As described above, the present invention has been mainly described with reference to the accompanying drawings, but those of ordinary skill in the art to which the present invention pertains within the scope not departing from the technical spirit and scope described in the claims of the present invention. Various modifications or variations of the present invention can be practiced. Accordingly, the scope of the present invention should be construed by the appended claims to include examples of many such modifications.
Claims (6)
기능성 조미액을 제조하는 기능성 조미액 제조단계(S200);와
상기 베이스 양념 100중량부에 대하여 기능성 조미액을 0.1 내지 30중량부 투입하여 혼합하는 혼합단계(S300);를 포함하며,
상기 기능성 조미액 제조단계(S200)는
건어물류과 야채류를 열수추출하여 베이스 조미액을 제조하는 베이스 조미액 제조단계(S210)와
마늘, 버터넛스쿼시, 당류를 혼합 및 발효시켜 마늘발효조성물을 제조하는 마늘발효조성물 제조단계(S220)와
베이스 조미액과 마늘발효조성물을 혼합하여 볶는 볶음단계(S230)와
볶은 혼합물에 한약재, 테프, 보스웰리아를 포함하는 기능성 첨가제를 혼합하는 기능성 첨가제 투입단계(S240)를 포함하며,
상기 마늘발효조성물 제조단계(S220)에서는
전처리된 버터넛스쿼시와 전처리된 마늘을 사용하며,
상기 전처리된 버터넛스쿼시는 1차로 50 내지 80 v/v(%)의 에탄올수용액에서 10 내지 30분간 처리하고, 2차로 80 내지 95℃에서 45 내지 70분간 증숙처리된 것이며,
상기 전처리된 마늘은 50 내지 80℃에서 45 내지 70분간 증숙처리된 것임을 특징으로 하는
항염 및 항산화 효과를 갖는 요리용 소스조성물의 제조방법.
A base seasoning manufacturing step (S100) of manufacturing a base seasoning by repeating the process of aging and heating the base material 2 to 3 times; and
A functional seasoning liquid manufacturing step (S200) of preparing a functional seasoning liquid; and
A mixing step (S300) of mixing 0.1 to 30 parts by weight of a functional seasoning liquid with respect to 100 parts by weight of the base seasoning includes;
The functional seasoning liquid preparation step (S200) is
A base seasoning solution manufacturing step (S210) of preparing a base seasoning solution by hot water extraction of dried fish and vegetables;
Garlic fermented composition manufacturing step (S220) of mixing and fermenting garlic, butternut squash, and sugar to produce a garlic fermented composition;
A stir-frying step (S230) of mixing the base seasoning liquid and the garlic fermented composition and
It includes a functional additive input step (S240) of mixing functional additives including herbal medicines, teff, and boswellia in the roasted mixture,
In the garlic fermented composition manufacturing step (S220),
We use pre-treated butternut squash and pre-treated garlic.
The pre-treated butternut squash is firstly treated in an ethanol solution of 50 to 80 v / v (%) for 10 to 30 minutes, and secondly steamed at 80 to 95 ° C. for 45 to 70 minutes,
The pre-treated garlic is characterized in that it is steamed for 45 to 70 minutes at 50 to 80 ℃
A method for preparing a cooking sauce composition having anti-inflammatory and antioxidant effects.
상기 베이스 양념제조단계(S100)의 베이스 원료는
정제수, 고춧가루, 당류, 후추, 고추기름, 소금, 간장, 멸치다시마를 포함하는 것을 특징으로 하는
항염 및 항산화 효과를 갖는 요리용 소스조성물의 제조방법.
The method of claim 1,
The base material of the base seasoning manufacturing step (S100) is
Purified water, red pepper powder, sugar, pepper, red pepper oil, salt, soy sauce, characterized in that it contains anchovy kelp
A method for preparing a cooking sauce composition having anti-inflammatory and antioxidant effects.
[Claim 3] A cooking sauce composition having anti-inflammatory and antioxidant effects prepared by the method of any one of claims 1 or 2.
A dish using the cooking sauce composition having the anti-inflammatory and antioxidant effect of claim 4.
상기 요리는
찜요리, 국물요리, 무침요리 중 어느 하나인 것을 특징으로 하는
항염 및 항산화 효과를 갖는 요리용 소스조성물을 이용한 요리.
6. The method of claim 5,
The dish is
It is characterized in that it is any one of a steamed dish, a soup dish, and a seasoned dish
Cooking using a cooking sauce composition having anti-inflammatory and antioxidant effects.
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| KR102533478B1 (en) * | 2022-11-19 | 2023-05-17 | 최윤서 | All-purpose seasoning sauce composition and manufacturing method thereof |
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