KR102296716B1 - Method for producing aronia seasoning sauce - Google Patents

Abstract

The present invention comprises the steps of (1) increasing aronia fruit; (2) drying and pulverizing aronia fruit to prepare aronia powder; (3) preparing an aronia mixture by mixing the steamed aronia fruit in step (1) with the aronia powder prepared in step (2); (4) mixing the aronia mixture prepared in step (3) with the ground soybeans after steaming, forming into meju, and fermenting the molded soybean; (5) Ginger, plum, apple, barley fruit, dandelion mushroom, sagebrush and beets mixed with sugar in a mixture of wild wild plants, fermented and filtered to prepare a fermented wild wild plant broth; (6) immersing the dried meju in step (4) in brine and then separating the aged liquid; and (7) adding the fermented wild wild plant fermented broth prepared in step (5) to the aged broth separated in step (6), followed by heating. It relates to an aronia seasoning prepared by

Description

Method for producing aronia seasoning sauce {Method for producing aronia seasoning sauce}

The present invention comprises the steps of fermenting aronia meju by mixing aronia and beans after steaming; Ginger, plum, apple, barley fruit, dandelion mushroom, sagebrush and beets mixed with sugar in a mixture of wild wild plants, fermented and filtered to prepare a fermented wild wild plant broth; Separating the aged liquid after aging by immersing the meju containing aronia in brine; And it relates to a method for producing an aronia seasoning liquid, characterized in that it comprises the step of heating after adding the prepared wild wild plant fermented broth to the separated aged broth and the aronia seasoning liquid prepared by the method.

Aronia (Chokeberry) is a shrub native to North America and belongs to the Rosaceae family. Aronia produces small, sour fruits that ripen in late summer and fall off immediately. The leaves are soft, shiny, and light green.

Aronia berry (Black Chokeberry) contains a large amount of sugars (20%), anthocyanins, polyphenols, vitamins B1, B2, pantothenic acid, flavonoids, etc. In particular, anthocyanins and polyphenols help blood circulation in the human body, help with microvascular permeability, elasticity of blood vessels, normalization of blood pressure, etc. It is known that it shows, and recently it is emerging as a well-being food.

As the constituents of the aronia fruit are known to have useful effects on the human body, many studies are underway to process the aronia fruit and use it as food. The cultivation area of aronia is rapidly increasing in Korea due to the advantage of being easy to grow, but there are few processing methods that can easily manufacture food using all of the aronia fruits at home or in the company. In addition, aronia has a thick skin and strong sour and astringent taste, so it is difficult to use the raw fruit as it is. Therefore, it is necessary to study how to use all the functional ingredients contained in aronia fruit.

Soy sauce is a representative fermented soybean food in Korea that is fermented and aged using soybeans as the main ingredient. Soy sauce has high protein and amino acid content as well as excellent storage, and has been widely used in the diet of our ancestors because of its unique taste and aroma. There are many factors that determine the quality of soy sauce, such as taste, aroma, and color, during the aging process of soy sauce. The taste and aroma of soy sauce are determined by the good raw materials and the action of microorganisms during the aging process, but the quality of soy sauce is greatly affected by the manufacturing method.

And, in the case of conventionally commercially available soy sauce, the salinity is 18 to 19%, which is very high, so when used directly on food, it gives a strong salty taste. In addition, in the case of flavored soy sauce marketed in the form of conventional spiced soy sauce or presented in cookbooks, nutrients are destroyed during the manufacturing process, salinity is increased, or the flavor is very strong due to various artificial additives, and there is a problem that is not good for health.

Korean Patent No. 1435941 discloses a method for preparing soy sauce seasoning, and Korean Patent No. 1968583 discloses a method for preparing a seasoning liquid using fermented Hwangchil tree. different

The present invention has been devised in response to the above needs, and an object of the present invention is to optimize aronia pretreatment, selection of auxiliary materials, processing conditions, etc. The purpose of the present invention is to provide a method for producing aronia seasoning that is suitable for consumers' preference as it has improved nutritional components compared to seasoning and has excellent deep and umami taste.

In order to solve the above problems, the present invention provides the steps of: (1) increasing the aronia fruit; (2) drying and pulverizing aronia fruit to prepare aronia powder; (3) preparing an aronia mixture by mixing the steamed aronia fruit in step (1) with the aronia powder prepared in step (2); (4) mixing the aronia mixture prepared in step (3) with the ground soybeans after steaming, forming into meju, and fermenting the molded soybean; (5) Ginger, plum, apple, barley fruit, dandelion mushroom, sagebrush and beets mixed with sugar in a mixture of wild wild plants, fermented and filtered to prepare a fermented wild wild plant broth; (6) immersing the dried meju in step (4) in brine and then separating the aged liquid; and (7) adding the fermented wild wild herb prepared in step (5) to the aged liquid separated in step (6), followed by heating. .

In addition, the present invention provides an aronia seasoning prepared by the above method.

The aronia seasoning liquid of the present invention has high nutritional value due to the high amount of aronia added, and uses only natural ingredients without any artificial colorants, preservatives and seasonings. It is possible to provide an aronia seasoning liquid that can be usefully used in various dishes such as various soups, stews, stews, and seasonings, as the umami taste is improved and the taste is excellent.

1 shows a photograph of an aronia mixture of the present invention.

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

(1) increasing the aronia fruit;

(2) drying and pulverizing aronia fruit to prepare aronia powder;

(3) preparing an aronia mixture by mixing the steamed aronia fruit in step (1) with the aronia powder prepared in step (2);

(4) mixing the aronia mixture prepared in step (3) with the ground soybeans after steaming, forming into meju, and fermenting the molded soybean;

(5) Ginger, plum, apple, barley fruit, dandelion mushroom, sagebrush and beets mixed with sugar in a mixture of wild wild plants, fermented and filtered to prepare a fermented wild wild plant broth;

(6) immersing the dried meju in step (4) in brine and then separating the aged liquid; and

(7) It provides a method for producing an aronia seasoning, characterized in that it comprises the step of heating after adding the fermented wild wild herb prepared in step (5) to the aged liquid separated in step (6).

In the method for producing aronia seasoning liquid of the present invention, the steaming in step (1) can preferably steam aronia fruit at 90-100° C. for 8-12 minutes, and more preferably aronia fruit 100 It can be steamed at ℃ for 10 minutes.

In addition, in the method for producing aronia seasoning of the present invention, the aronia powder in step (2) can be preferably prepared by drying and pulverizing aronia fruits at 20 to 25° C. for 2-3 days.

In addition, in the method for preparing aronia seasoning liquid of the present invention, in step (3), preferably, the steamed aronia fruit and aronia powder may be mixed in a weight ratio of 0.8 to 1.2: 0.8 to 1.2, more preferably can mix the steamed aronia fruit and aronia powder in a 1:1 weight ratio.

In the preparation of the aronia mixture through the steps (1) to (3), the sour and astringent taste peculiar to aronia was reduced, and the mixture was soft and suitable for preparing a seasoning solution.

In addition, in the method for producing aronia seasoning of the present invention, the step (4) is preferably by mixing the aronia mixture with the steamed and then pulverized soybeans in a weight ratio of 0.8 to 1.2: 0.8 to 1.2 and molding into meju, The molded soybean can be fermented at 25-35℃ for 6-8 days, and more preferably, an aronia mixture is mixed with the ground soybean after steaming in a 1:1 weight ratio to form meju, and molded soybean. can be fermented at 25-35 ° C for 7 days. It was possible to prepare meju suitable for the preparation of a seasoning solution that was well combined with the flavor of aronia and had a better umami taste while having an amino acid nitrogen content of 110 mg% or more to prepare meju under the above conditions.

In addition, in the method for producing aronia seasoning of the present invention, the fermented wild wild plant broth in step (5) is preferably based on the total weight of the wild wild plant mixture, 16 to 24 wt% of ginger, 16 to 24 wt% of plum, and 16 to 24 wt% of apple 0.8-1.2: 0.8-1.2 weight ratio of sugar to a wild wild plant mixture of weight %, barley fruit 8-12 weight %, shiitake mushroom 8-12 weight %, stalk 8-12 weight %, and beet 8-12 weight % After mixing, it can be fermented at 20-25 ° C. for 2 to 4 months and filtered, and more preferably, based on the total weight of the wild wild plant mixture, ginger 20 wt%, plum 20 wt%, apple 20 wt%, barley water After mixing sugar in a 1:1 weight ratio with a wild wild plant mixture of 10% by weight of fruit, 10% by weight of shiitake mushroom, 10% by weight of stalks, and 10% by weight of beets, fermented at 20~25℃ for 3 months and filtered. can be manufactured. Preparing a seasoning solution by adding an appropriate amount of fermented wild wild herbs prepared by mixing with the above ingredients and mixing ratio adds umami and flavor to the seasoning, and using only natural ingredients, eco-friendly taste and health-oriented high value-added seasoning solution are available to consumers. can be provided to

In addition, in the production method of the aronia seasoning of the present invention, the step (6) is preferably 8-12 kg of meju in 16-24 L of 18-20% (w/v) brine at 25-35 ° C. After aging by immersion for 4 months, the aged liquid can be separated, and more preferably, 10 kg of meju is immersed in 20 L of 19% (w/v) brine for 3 months at 25-35° C. can be separated. The aged liquid prepared under the above conditions could be prepared as an aged liquid with excellent taste and flavor while reducing the bitter taste while harmonizing the taste and aroma of aronia. The total nitrogen content of the aged liquid prepared in this way was 0.7% or more, which is the standard for total nitrogen content in soy sauce, and it was confirmed that it was a seasoning liquid of excellent quality because it had the same umami taste as soy sauce.

In addition, in the method for producing aronia seasoning of the present invention, the step (7) is preferably after adding 0.8 to 1.2 kg of fermented wild wild herb to 8 to 12 kg of the separated aged broth, and then at 90 to 100° C. for 8 to 12 minutes. It can be heated for a while, and more preferably, after adding 1 kg of fermented wild mustard to 10 kg of the separated aged liquid, it can be heated at 100° C. for 10 minutes. The seasoning solution prepared by mixing and heating under the above conditions was able to be prepared as a seasoning solution in which the aged broth and the fermented wild wild herbs were well harmonized, the taste was deeper and softer, and the sweetness and umami taste were in harmony.

The method for producing the aronia seasoning of the present invention is more specifically

(1) steaming the aronia fruit at 90-100° C. for 8-12 minutes;

(2) drying and pulverizing the aronia fruit at 20-25° C. for 2-3 days to prepare an aronia powder;

(3) preparing an aronia mixture by mixing the steamed aronia fruit in step (1) with the aronia powder prepared in step (2) in a weight ratio of 0.8 to 1.2: 0.8 to 1.2;

(4) Mix the aronia mixture prepared in step (3) with the soybeans that have been steam-heated and pulverized in a weight ratio of 0.8-1.2:0.8-1.2, molded into meju, and molded meju at 25-35°C for 6- fermentation for 8 days;

(5) Based on the total weight of the wild wild plant mixture, ginger 16-24% by weight, plum 16-24% by weight, apple 16-24% by weight, barley fruit 8-12% by weight, dandelion mushroom 8-12% by weight, stalk 8 After mixing sugar in a 0.8-1.2:0.8-1.2 weight ratio with a mixture of ~12% by weight and 8 ~ 12% by weight of beets, fermented at 20 ~ 25℃ for 2 ~ 4 months and filtered to prepare a fermented wild mustard. to do;

(6) 8-12 kg of dried meju in step (4) is immersed in 16-24 L of 18-20% (w/v) brine for 2-4 months at 25-35° C., and then the aged liquid is separated to do; and

(7) adding 0.8 to 1.2 kg of the fermented wild wild herb prepared in step (5) to 8-12 kg of the aged broth separated in step (6), and then heating at 90-100° C. for 8-12 minutes may include

more specifically

(1) steaming the aronia fruit at 100° C. for 10 minutes;

(2) drying and pulverizing the aronia fruit at 20-25° C. for 2-3 days to prepare an aronia powder;

(3) preparing an aronia mixture by mixing the steamed aronia fruit in step (1) with the aronia powder prepared in step (2) in a 1:1 weight ratio;

(4) Mixing the aronia mixture prepared in step (3) with the roasted soybean after the steaming in a 1:1 weight ratio to form meju, and fermenting the molded soybean at 25-35° C. for 7 days. ;

(5) Based on the total weight of the wild wild plant mixture, 20% by weight of ginger, 20% by weight of plum, 20% by weight of apple, 10% by weight of barley fruit, 10% by weight of shiitake mushroom, 10% by weight of stalk and 10% by weight of beets After mixing sugar with the wild wild plant mixture in a 1:1 weight ratio, fermenting it for 3 months at 20-25° C. and filtering to prepare a wild wild plant fermented broth;

(6) immersing 10 kg of dried meju in step (4) in 20 L of 19% (w/v) brine for 3 months at 25-35° C. and then separating the aged liquid; and

(7) adding 1 kg of the fermented wild wild herb prepared in the step (5) to 10 kg of the aged solution separated in the step (6), and then heating at 100° C. for 10 minutes.

The present invention also provides an aronia seasoning prepared by the above method.

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

manufacturing example One. aronia seasoning liquid

(1) Aronia fruit was steamed at 100°C for 10 minutes.

(2) The aronia fruit was dried and pulverized at 20-25° C. for 2-3 days to prepare an aronia powder.

(3) An aronia mixture was prepared by mixing the steamed aronia fruit in step (1) with the aronia powder prepared in step (2) in a 1:1 weight ratio.

(4) Washed soybeans were soaked in water for 12 to 24 hours, steamed at 120° C. for 2 hours, and then pulverized.

(5) The aronia mixture prepared in step (3) and the pulverized soybean in step (4) are mixed in a 1:1 weight ratio to form meju, and the molded meju is fermented at 25-35° C. for a week. did.

(6) Based on the total weight of the wild wild plant mixture, 20 wt% of ginger, 20 wt% of plum, 20 wt% of apple, 10 wt% of barley fruit, 10 wt% of dandelion mushroom, 10 wt% of sage and 10 wt% of beet After mixing sugar in a 1:1 weight ratio, it was fermented at 20-25 ° C. for 3 months, and then filtered to prepare an enzyme solution.

(7) 10 kg of dried meju of step (5) was immersed in 20 L of 19% (w/v) brine for 3 months at 25-35 ° C. 1 kg of the prepared enzyme solution was added and boiled at 100° C. for 10 minutes to prepare a seasoning solution.

Wild wild herb mixture mixing ratio (wt%) Kinds Preparation Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 ginger 20 20 15 10 plum 20 20 15 10 apologize 20 20 10 15 barley fruit 10 20 10 20 shiitake mushroom 10 20 10 20 stalk 10 - 10 20 beat 10 - 10 5 onion - - 10 - ship - - 10 -

comparative example 1 to 3. aronia seasoning liquid

An aronia seasoning liquid was prepared by the method of Preparation Example 1, but when the wild wild plant mixture in step (6) was blended, the wild wild plant mixture blended at the material blending ratio of Comparative Examples 1 to 3 in Table 1 was used in Comparative Examples 1 to 3 An aronia seasoning was prepared.

comparative example 4. aronia seasoning liquid

(1) An aronia juice was prepared by squeezing the aronia fruit.

(2) Based on the total weight of the wild wild plant mixture, 20 wt% of ginger, 20 wt% of plum, 20 wt% of apple, 10 wt% of barley fruit, 10 wt% of banyan tree mushroom, 10 wt% of sage and 10 wt% of beet After mixing sugar in a 1:1 weight ratio, it was fermented at 20-25 ° C. for 3 months, and then filtered to prepare an enzyme solution.

(3) Washed soybeans were soaked in water for 12 to 24 hours, steamed at 120° C. for 2 hours, and then pulverized.

(4) The pulverized soybean in step (3) was molded into meju, and the molded soybean was fermented at 25-35° C. for 2 months.

(5) 10 kg of dried meju of step (4) was immersed in 20 L of 19% (w/v) brine for 3 months at 25-35 ° C. 0.5 kg of the prepared aronia juice and 0.5 kg of the enzyme solution prepared in step (2) were added, and then boiled at 100° C. for 10 minutes to prepare a seasoning solution.

comparative example 5. aronia seasoning liquid

(1) Lactobacillus plantarum ( Lactobacillus plantarum ) strain was inoculated into the aronia juice extracted from the aronia fruit, and then fermented at 37° C. for one week to prepare a fermented aronia.

(2) Using the fermented aronia prepared in step (1), an aronia seasoning solution was prepared under the conditions of (4) to (7) of Preparation Example 1.

comparative example 6. aronia seasoning liquid

Aaronia seasoning was prepared by the method of Preparation Example 1, but 10 kg of dried meju in step (7) was immersed in 15 L of 19% (w/v) brine for 3 months at 25-35° C. After adding 2 kg of enzyme solution to 10 kg of aged solution, it was boiled at 100° C. for 10 minutes to prepare a seasoning solution.

Example 1: According to the wild wild plant mixture material and mixing ratio of seasoning sensory test

A sensory test was performed with the seasoning solution of Aronia prepared by the method of Preparation Example 1 and the seasoning solution of Comparative Examples 1 to 3. The sensory test was conducted on 30 housewives for items on color, fragrance, taste, and overall preference. A 5-point symbolic scale method indicating good was used.

Sensory test of seasoning solution according to wild wild herb mixture material and mixing ratio division color incense taste overall sign Preparation Example 1 4.00 4.28 4.66 4.48 Comparative Example 1 3.96 3.68 3.98 3.78 Comparative Example 2 3.90 3.72 3.92 3.80 Comparative Example 3 3.90 3.86 4.20 3.92

As shown in Table 2, the seasoning solution prepared with the type and mixing ratio of wild wild plant of Preparation Example 1 showed higher scores in aroma, taste and overall preference compared to the seasoning solution of Comparative Examples, It was found that the preparation of aronia seasoning using the mixture significantly improved palatability.

Example 2. aronia according to processing conditions of seasoning sensory test

The sensory test was performed by the method of Example 1 with the aronia seasoning liquid prepared by the method of Preparation Example 1 and the aronia seasoning liquid of Comparative Examples 4 to 5.

Sensory test of seasoning liquid according to aronia addition conditions division color incense taste overall sign Preparation Example 1 4.00 4.28 4.66 4.48 Comparative Example 4 3.80 3.32 3.20 3.28 Comparative Example 5 3.92 3.84 3.86 3.88

As a result, as shown in Table 3, the seasoning solution of Preparation Example 1 showed a higher score than the seasoning solution of Comparative Examples 4 and 5. Therefore, it was confirmed that the flavor and taste of the seasoning liquid could be further improved by using the aronia mixture processed under the conditions of (1) to (3) of Preparation Example 1 to prepare a seasoning liquid.

Example 3. According to the material mixing ratio of seasoning sensory test

A sensory test was performed by the method of Example 1 with the aronia seasoning liquid prepared by the method of Preparation Example 1 and the aronia seasoning liquid of Comparative Example 6.

Sensory test of seasoning liquid according to material mixing ratio division color incense taste overall sign Preparation Example 1 4.00 4.28 4.66 4.48 Comparative Example 6 3.98 3.94 4.32 4.10

As a result, as compared to the seasoning solution of Comparative Example 6, the seasoning solution of Preparation Example 1 showed higher scores in aroma, taste, and overall acceptability. It was confirmed that the umami taste and flavor of the

Claims (5)

(1) steaming the aronia fruit at 90-100° C. for 8-12 minutes;
(2) drying and pulverizing the aronia fruit at 20-25° C. for 2-3 days to prepare an aronia powder;
(3) preparing an aronia mixture by mixing the steamed aronia fruit in step (1) with the aronia powder prepared in step (2) in a weight ratio of 0.8 to 1.2: 0.8 to 1.2;
(4) Mix the aronia mixture prepared in step (3) with the soybeans that have been steam-heated and pulverized in a weight ratio of 0.8-1.2:0.8-1.2, molded into meju, and molded meju at 25-35°C for 6- fermentation for 8 days;
(5) Based on the total weight of the wild wild plant mixture, ginger 16-24% by weight, plum 16-24% by weight, apple 16-24% by weight, barley fruit 8-12% by weight, dandelion mushroom 8-12% by weight, stalk 8 After mixing sugar in a 0.8-1.2:0.8-1.2 weight ratio with a mixture of ~12% by weight and 8 ~ 12% by weight of beets, fermented at 20 ~ 25℃ for 2 ~ 4 months and filtered to prepare a fermented wild mustard. to do;
(6) 8-12 kg of dried meju in step (4) is immersed in 16-24 L of 18-20% (w/v) brine for 2-4 months at 25-35° C., and then the aged liquid is separated to do; and
(7) adding 0.8 to 1.2 kg of the fermented wild wild herb prepared in step (5) to 8-12 kg of the aged broth separated in step (6), and then heating at 90-100° C. for 8-12 minutes A method for producing aronia seasoning, characterized in that it is prepared by including. delete delete delete An aronia seasoning prepared by the method of claim 1.

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