KR102361992B1 - Broth for meat noodles, containing Shindari as Jeju's traditional fermented beverage, and its manufacturing method - Google Patents

Abstract

The present invention relates to a meat broth for meat noodles containing Shindari, a traditional Jeju fermented beverage, and a manufacturing method thereof and, more specifically, to a meat broth for meat noodles especially suitable to be applied as a meat broth for noodles by manufacturing a meat broth for improving a taste, a digestive function, and the like by using Shindari, a traditional Jeju fermented beverage, in a meat broth manufacturing process and a method for manufacturing the meat broth.

Description

Broth for meat noodles, containing Shindari as Jeju's traditional fermented beverage, and its manufacturing method}

The present invention relates to a broth for meat noodles containing Shindari, a Jeju traditional fermented beverage, and a method for producing the same, and more particularly, to a meat broth with improved taste by using Shindari, a traditional fermented drink of Jeju, in the broth manufacturing process. In particular, it relates to a broth for meat noodles suitable for application as a broth for noodles, and a method for preparing such a meat broth.

Broth, widely used for cooking, refers to water from which meat is boiled in a dictionary meaning. This broth is applied to various foods and becomes an important factor in determining the taste and flavor of food.

In general, meat or bone is used as a main material to prepare broth, and as the meat or bone or a mixture thereof is put in water and heated, the volatile substances contained in the meat disappear, and the caramelization of sugar and the reduction of fat Dissolution and decomposition take place, and the protein undergoes decomposition and denaturation to change the flavor. In this process, these dissolved or decomposed products are added to the broth and heated while boiling, giving the broth a flavor. These ingredients are usually known as water-soluble proteins, fats, minerals, and gelatin.

In the process of producing such a meat broth, a peculiar smell of meat called miscellaneous smell is generated, and it is absolutely important to remove this smell to improve taste and flavor. In order to remove this bad smell, basically, it is used after removing the blood contained in meat, which is known as the main cause of the bad smell. Also, vegetables such as celery, onion, green onion, cabbage, carrot, and seafood are added and boiled. , Adjust the intensity of the fire during this heating process so that the odor can be removed.

As the standard of living increases, various cooking cultures develop, and the diet and food culture of ordinary people diversify, the number of soups and noodles using broth is increasing. In particular, as soup-type foods using clear broth increase, mass production of broth is becoming an important issue. In addition, it is very important to remove the smell and improve the taste even in the broth used as the raw material for the meal kit that is applied to many delivery systems for cooking food.

However, while it is important to improve the taste and flavor in the manufacturing process of the broth, there is a problem in that it is difficult to obtain the desired taste or flavor because it is not easy to remove the odour. In particular, in the case of noodles, since the proportion of broth is very large, the production of broth for noodles requires a further solution to the problem.

As such, it is not easy to mass-produce a meat broth with high taste and good flavor while having high preference in the production process of meat broth.

Nevertheless, various methods for the preparation of broth have been proposed. For example, in Korean Patent Registration No. 10-1219256, meat noodles are boiled with pork feet, green onion, ginger, pepper, and onion, etc. in the second heating process, after removing the blood from the bones of cattle or pigs, heating them first, and discarding the broth. A method for preparing dragon broth has been proposed.

As another example, in Korean Patent Laid-Open No. 10-2013-0017754, a method for preparing a broth applied to kalguksu using red ginseng, chicken, astragalus, jujube, garlic, etc. in alkaline reduced water is proposed.

However, although there may be parts suitable for noodles in these methods of preparing broth, it is difficult to conclude that the overall flavor is excellent. Mass production had a difficult problem.

In addition, various methods for preparing broth for various raw materials have been proposed, but they still have the same problems as pointed out above.

Korean Patent Registration No. 10-1219256 Korean Patent Publication No. 10-2013-0017754

In order to solve the problems of the prior art as described above, the present invention makes it a solution to prepare a broth suitable for application to meat noodles, which removes odor and has excellent taste and flavor.

Accordingly, it is an object of the present invention to provide a new broth for meat noodles with improved taste and flavor by using shindari, a traditional Jeju fermented beverage, to reliably remove miscellaneous odors.

In addition, another object of the present invention is to provide a broth for meat noodles that has good taste, aids in digestion and absorption, and is beneficial to health.

As described above, the present invention is a broth prepared by using meat, bone, or a mixture thereof as a main raw material and adding additional raw materials including vegetables and seasonings. Add 1-30% by weight of legs based on the total amount of broth and heat to provide broth for meat noodles.

According to a preferred embodiment of the present invention, it may include processing by adding mul honey before or after processing the primary processed broth.

According to a preferred embodiment of the present invention, the mul honey may be used in an amount of 1-20% by weight based on the total raw material ingredients.

According to a preferred embodiment of the present invention, as the mul honey, a fermented mulberry fruit may be preferably used.

In addition, the present invention comprises the steps of adding meat, bone, or a mixture thereof as a main raw material to water and an auxiliary raw material including vegetables and seasoning; processing under primary heating to remove oil and suspended matter; adding shindari, a traditional Jeju fermented beverage; And it provides a method for producing broth for meat noodles comprising the step of brewing the broth by heating.

According to a preferred embodiment of the present invention, the method may further include adding at least one of mulberry fruits and leaves before brewing the broth, or adding a fermented mulberry fruit product when adding the shiitake.

According to a preferred embodiment of the present invention, the fermented mul honey fruit is prepared by extracting the mul honey fruit with a polar solvent to prepare a mul honey concentrate; Enzymatic treatment of the aqueous solution of the mul honey concentrate with at least one of plantase and sumizyme AC; Lactobacillus reuteri ( Lactobacillus reuteri ) and Lactobacillus kimchicus ( Lactobacillus kimchicus ) The enzyme treatment solution may be prepared by a method comprising the step of fermenting with one or more lactic acid bacteria.

The broth for meat noodles prepared according to the present invention is excellent in taste and flavor and has excellent nutritional and health functional effects by mixing and adding shindari, a traditional fermented drink of Jeju, which has not been used before.

In particular, since the addition of the shindari of the present invention can exhibit the effect of good digestion, the digestive function of wheat flour food is improved, so it has an advantage that it can be widely used as a broth for noodles. If the fermented mulberry fruit is additionally mixed here, an even better effect can be expected in improving health functionality and digestion and absorption.

1 is a schematic diagram of a manufacturing process of a fermented mulberry fruit that can be additionally used as an auxiliary material in the present invention.
FIG. 2 is a diagram comparing HPLC chromatograms of ingredients before and after fermentation of mulberry fruit extract. In the figure, SHF-C means before fermentation, and SHF-F means after fermentation.
3 is a diagram comparing HPLC chromatograms of components before and after fermentation of mul honey leaf extract. In the figure, SHL-C means before fermentation, and SHL-F means after fermentation.
4 is a graph comparing the antioxidant activity of extracts for each part, such as fruits, leaves, and stems of mulberry trees. FC stands for fruit extract, LC stands for leaf extract, and ST stands for young stem extract.
5 is a graph comparing the free radical scavenging ability of mulkkol fruit extract before and after fermentation. FC stands for extract and FF stands for fermented product.
6 is a graph comparing the free radical scavenging ability of the mul honey leaf extract before and after fermentation. LC stands for extract and LF stands for fermented product.
7 is a comparison of free radical scavenging activity before and after fermentation of mulberry fruit and leaf extract mixture. MC is a 1:1 mixture of fruit and leaf extracts, and MF is fermented. Also, LC+FF is a 1:1 mixture of unfermented leaf extract and fermented fruit extract.

Hereinafter, the present invention will be described in more detail based on one embodiment as follows.

The present invention relates to a new broth for meat noodles with improved taste and flavor, improved nutrition and digestion and absorption, by adding Shindari, a traditional Jeju fermented beverage, when preparing broth, which is commonly used as broth for noodles. .

In the present invention, Shindari used in the broth for meat noodles is a traditional fermented beverage unique to Jeju.

Sindari has slightly different names depending on the region, such as shindari, fifty, sundari, and sundali. Therefore, they are collectively referred to as 'sin-dari'.

Shindari is a traditional Jeju drink in the summer when there was no refrigerator. Because it ferments faster in summer than in winter, it is commonly used as a summer drink rather than a winter drink. There is a little alcohol in the hoarfrost, but it is difficult to define it as alcohol, and the alcohol content is weak, so it is a little vague to see it as a type of alcohol. On the other hand, Shindari can be said to be rice yogurt fermented using grains, and it can be seen as a drink that is halfway between makgeolli and sikhe. Therefore, when alcohol is volatilized here, it is a traditional beverage that is consumed as a beverage similar to sikhye.

The intake method is not standardized, and the manufacturing style is slightly different. For example, you can mix it with yogurt and eat it with sugar. Some drinks are eaten instead of makgeolli, so you can boil only the amount the children will eat on a separate fire to blow off the alcohol, and then scrape it off with a spoon to make it look like yogurt. The yeast and fermented grains of rice are filtered through a sieve and drink like a drink, or the ingredients are chewed together like sikhye to drink. Although the manufacturing method and drinking method of shundari like this may be slightly different, whether it is leftover rice, rice just before taking a break, or rice made to make shindari, it refers to fermented food made by adding yeast and water to the staple food we eat. it is understood that

To make shindari, add water and crushed yeast to rice or barley and ferment it. It is fermented for one or two days in summer and 5-7 days in winter. When the rice is fermented and the shape becomes unrecognizable, it is filtered through a sieve and eaten raw or boiled to drink. Additional sugar is sometimes added here, and the acidity is adjusted according to the amount of sugar. If you eat the prepared shundari without boiling it, the sour taste is stronger. Recently, after fermenting the yeast in small lumps, the yeast is removed and only the fermented juice is filtered and drunk.

In the present invention, it is defined as including Jeju-style traditional healthy fermented beverages of these various concepts. In this sense, the present invention relates to a broth containing shindari, a traditional Jeju fermented beverage.

The shindari used in the present invention includes shindari manufactured by the general shindari manufacturing method as described above, as well as a partially modified Jeju traditional shandari manufacturing method, and includes fruits, enzymes, natural extracts, etc. In addition, it shall include shindari prepared by mixing. These additional ingredients are ingredients that can be added to further improve functionality or improve texture, taste, flavor, fermented odor, and the like.

In addition, the shindari used in the present invention is not limited to the alcohol content. Even if the alcohol content in shindari is rather high, it does not impair the overall purpose of the addition because it may be volatilized during the broth manufacturing process.

As described above, the saffron used in the present invention is a well-being lactobacillus beverage or fermented food made from rice, such as rice and barley, and not only removes cholesterol, but also contains microorganisms and yeast bacteria, etc. It has an excellent effect on function improvement, etc. In particular, in the present invention, it was confirmed that there is an effect of improving the digestion and absorption of noodles to which the broth is applied.

According to a preferred embodiment of the present invention, the present invention is characterized in that it is prepared by adding the shindari as described above during the production of normal broth, and the shindari is prepared in the early, middle, late or after production of the broth production process. It may be added at more than one time. Preferably, in the case of performing a pre-treatment process of filtering oil and suspended matter by primary heating to remove oil, suspended matter, etc. from the broth, it may be added at a time or separately at an appropriate time after the pre-treatment.

According to a preferred embodiment of the present invention, the shindari may be added in an amount of 1-30% by weight based on the total amount of broth. If the added amount is too small, the effect of addition cannot be expected, and if the amount is too large, the taste of the broth is rather deteriorated, and the purpose cannot be achieved because it is uneconomical.

In addition, in the present invention, mul honey may be additionally added in addition to the above-mentioned mulberry, and common mulberry, fruit, leaf, fruit extract, etc. may be added to the mulberry. Most preferably, fermented mulberry fruit is added. Fermented mulberry fruit itself can exert various functional effects, such as antioxidant effects, but it can also contribute to digestion and absorption along with hoarseness.

Such mul honey can be used in an amount of 1-20% by weight with respect to the whole raw material for the broth preparation, and if the amount used is small, there is no effect of addition.

According to a preferred embodiment of the present invention, the addition of mul honey may be used together with other raw materials in the initial stage of broth production when trees, leaves, fruits, etc. of mul honey are to be added. Also. When used as a fermented mulberry fruit, it can be appropriately added in the early, middle or late stages of the broth manufacturing process in a manner similar to the addition of shundari.

The broth for meat noodles according to the present invention can be prepared by a conventional method, preferably by adding the shindari or cinnamon and mul honey.

As a preferred embodiment of the present invention, the method for producing meat broth for meat noodles of the present invention is illustrated as follows.

According to a preferred embodiment of the present invention, meat, bone, or a mixture thereof is used as a main raw material as a raw material for preparing broth, and pork, beef, lamb, chicken, duck, turkey, etc. may be mainly used, and meat, bone or Mixtures of these may be used. Materials including various vegetables, seasonings, seaweeds, etc. can be used as auxiliary materials. Such a material that can be used as an auxiliary material in the present invention is not specifically limited. It can be used as an auxiliary material used in a normal broth production method. As auxiliary ingredients, for example, yellow pollack, pollack, onion, radish, garlic, ginger, green onion, kelp, seaweed, grains, vegetables, seasoning, seasoning, pepper, soybean paste, leek, cabbage, fruit, sesame leaf, bean, bracken, bean sprouts, red pepper paste, mushroom , turmeric, seafood, acorns, cucumbers, water parsley, astragalus, herbal medicines, etc. can be used. However, the present invention is not limited thereto.

According to a preferred embodiment of the present invention, for the production of broth, for example, the main raw materials of meat such as backbone and front or hind legs are soaked in clean water for 3 hours or more to remove the blood, and then boiled for 30 to 60 minutes and then the oil and the float are first Remove, add water again, and add various auxiliary ingredients including green onion, ginger, pepper, radish, garlic, kelp, onion, etc. The broth can be brewed by going through more boiling steps for a while. In this process, oil can be removed, and raw materials used as main and sub-ingredients can be retrieved to make broth.

According to an embodiment of the present invention, the shindari used in the broth preparation process is added 1 to 2 hours before the end of the boiling step for 3 to 8 hours other than the addition time, or the end of the boiling step It can be added later by adding shindari to the still hot broth.

According to a preferred embodiment of the present invention, mul honey may be additionally added when the auxiliary ingredients are added, or in another method, adding the fermented mulberry fruit before brewing the broth or fermented mulberry fruit after brewing the broth. It may further include the step of adding For the addition of mulberry honey, leaves or fruits of mulberry may be added as an auxiliary material, but a fermented mulberry fruit may be more preferably used.

Mer honey used in the present invention has antioxidant, anti-inflammatory, liver protection, alcoholic liver damage protection, antipyretic, analgesic, anti-inflammatory, arthritis prevention and treatment, cartilage regeneration, osteoporosis, prostate prevention and treatment, anti-diabetes, eye health especially conjunctivitis, Diuretic action, depression, fatigue recovery, pain improvement, etc. are known very various effects, in the present invention, in addition to these efficacy effects, when applied to food, it was confirmed a new fact that significantly improves the taste.

Therefore, according to the most preferred embodiment of the present invention, the broth containing 70-98% by weight, 1-25% by weight of shindari, and 0.1-10% by weight of fermented mulberry fruit, prepared as the main raw material and sub-ingredient of the meat material It can be used preferably.

Hereinafter, the broth production method of the present invention will be described in more detail.

According to a preferred embodiment of the present invention, the shindari used in the above may preferably be the traditional shindari of Jeju presented above. Therefore, the manufacturing method of the shindari may be manufactured by the traditional method of manufacturing in the Jeju region, or it may be manufactured by various known methods.

On the other hand, the fermented mulberry fruit, which can be additionally added to the broth preparation of the present invention, can be preferably applied to the present invention by being prepared by a specific method.

In order to prepare the fermented mul honey fruit used in the present invention, first, extracting the mul honey fruit with a polar solvent to prepare a mul honey concentrate; Enzymatic treatment of the aqueous solution of the mul honey concentrate with at least one of plantase and sumizyme AC; Lactobacillus reuteri ( Lactobacillus reuteri ) and Lactobacillus kimchicus ( Lactobacillus kimchicus ) The step of fermenting the enzyme treatment solution with one or more lactic acid bacteria; can be prepared by a method comprising.

In particular, it was confirmed that, in the present invention, a fermented product obtained by fermenting the fruit of mul honey can be additionally added and used in addition to the shindari during the preparation of the broth, and it has been confirmed that the broth can exhibit more excellent functionality.

In the present invention, it has been found that fermenting the mulberry fruit exhibits a remarkable improvement in the effect that cannot be predicted at all. In particular, when these fermented products are applied to food, they improve taste and exhibit excellent effects in various functional aspects. This has characteristics of mul honey itself, but it has a remarkable effect obtained as a result of fermenting mul honey fruit.

According to a preferred embodiment of the present invention, the fermented mul honey used in the present invention may be preferably used after fermenting mul honey after enzymatic treatment. In the case of fermentation treatment after enzyme treatment in this way, the antioxidant effect is significantly superior, and in particular, substances similar to chlorogenic acids are remarkably improved, which is thought to show an excellent antioxidant effect.

According to the present invention, this characteristic of the present invention shows better physical properties in the mulberry fruit compared to the mulberry leaf.

Therefore, the present invention can show a remarkably excellent effect, especially when the fruit of the mulberry is used among various parts such as leaves, stems, and fruits of the mulberry. Of course, it is also possible to use other parts, such as leaves or stems, or mix them with fruits. However, the best results can be expected when using mulberry berries.

The fermented mulberry fruit of the present invention is preferably fermented with lactic acid bacteria, and more preferably fermented with lactic acid bacteria after enzyme treatment.

The process for obtaining the fermented mul honey fruit of the present invention will be described in detail as the following fermented mul honey production process.

The process for producing a fermented mulberry fruit preferably used in the present invention will be described as an example, comprising the steps of: preparing a concentrate by extracting with a polar solvent using mulberry, preferably, mulberry fruit; Enzymatic treatment of the aqueous solution of the mul honey concentrate; In the step of fermenting the enzyme-treated solution with lactic acid bacteria, a fermented mul honey can be prepared.

According to a preferred embodiment of the present invention, more specifically,

(1) adding water to the dried mul honey fruit, extracting, filtering, and concentrating to prepare a mul honey concentrate;

(2) adding water to the mul honey concentrate prepared in step (1) and then diluting it to prepare a mul honey diluted solution;

(3) adding an enzyme to the dilute mul honey prepared in step (2) and subjecting it to enzymatic treatment;

(4) inoculating lactic acid bacteria in the enzyme-treated mul honey enzyme-treated solution in step (3) and fermenting; and

(5) It is possible to prepare a fermented mulberry fruit, including the step of concentrating after heat-treating the fermented mul honey fermented product in step (4).

In the method for producing a fermented mul honey product of the present invention, in addition to the mul honey, one or more materials selected from the group consisting of ginseng, medicinal herbs, vegetables and fruits may be additionally used, but the present invention is not limited thereto. More specifically, ginseng, Taegeuk ginseng, red ginseng, black ginseng, wild ginseng cultured root, wild ginseng, ginseng root, hwangchil tree, roundworm, brown ginseng, baeksuo, antler, antler, cordyceps, gold, garlic, cabbage, broccoli, pomegranate, tart cherry, pumpkin, Plum, noni, aronia, lettuce, barley sprout, kale, etc. may be additionally used, but the present invention is not limited thereto.

In addition, according to a preferred embodiment of the present invention, in the method for producing a fermented mulberry product of the present invention, the mul honey concentrate in step (1) preferably contains mul honey fruit at 45-55° C. in a moisture content of 14 to 15% (v). /w), add 18 to 22 times (v/w) of water to the dried mulberry fruit, extract it at 95 to 100° C. for 7 to 9 hours, filter, and then concentrate to 55 to 65 brix. can More preferably, 20 times (v/w) water is added to the dried mulberry fruit at 50°C until the moisture content becomes 14-15% (v/w), and then extracted at 98°C for 8 hours and filtered. After that, it can be prepared by concentration to 60 brix. Drying and extraction under the conditions as described above can extract more efficiently due to high solids content.

In addition, in the present invention, it was found that the antioxidant activity is significantly increased when the fermented product is prepared using the mulberry fruit compared to when the fermented product is prepared using other parts (leaf, stem, etc.) of mul honey.

According to a preferred embodiment of the present invention, in the method for producing a fermented mul honey of the present invention, the diluent solution of mul honey in step (2) can be prepared by diluting 4 to 6 brix by adding water to the mul honey concentrate. , More preferably, it can be prepared as a diluent having a concentration suitable for enzyme treatment by diluting it to 5 brix by adding water to the mul honey concentrate.

In addition, in the method for producing a fermented mul honey of the present invention, in step (3), an enzyme may be added to the mul honey diluted solution and the enzyme treatment may be carried out at 34 to 40° C. for 2 to 4 days, and more preferably, to the mul honey diluted solution. Enzyme treatment can be carried out at 37°C for 3 days by adding an enzyme. In the case of enzymatic treatment under the above conditions, the elution of the active material may be improved, thereby further improving the fermentation efficiency.

According to a preferred embodiment of the present invention, the enzyme may be one or more of plantase and sumizyme AC, but is not limited thereto. When the enzyme reaction is performed using all of the above types of enzymes, antioxidant activity can be further enhanced.

In addition, in the method for producing a fermented mul honey of the present invention, the step (4) is preferably inoculated with lactic acid bacteria into the enzyme-treated mul honey enzyme-treated liquid and fermented at 45 to 55° C. for 4 to 6 days, more preferably Lactic acid bacteria can be inoculated into the enzyme-treated mul honey enzyme-treated solution and fermented at 50°C for 5 days. When fermented under the conditions as described above, fermentation can be performed under conditions of excellent quality and palatability without emitting a fermented odor.

According to a preferred embodiment of the present invention, fermentation is performed after the enzyme treatment, and the use of lactic acid bacteria for fermentation shows an excellent effect.

According to a preferred embodiment of the present invention, the lactic acid bacteria may preferably use at least one of Lactobacillus reuteri and Lactobacillus kimchicus . In the case of fermentation using both Lactobacillus strains as described above, antioxidant activity can be more remarkably enhanced.

In addition, in the method for producing a fermented mul honey product of the present invention, in step (5), the fermented mul honey fermented product may be heat-treated at 80-100° C. for 25-35 minutes and then concentrated, and more preferably, the fermented mul honey The fermented mul honey can be concentrated after heat treatment at 90°C for 30 minutes.

According to a preferred embodiment of the present invention, the use of fermented mul honey exhibits unpredictable and very excellent effects in various aspects, such as improvement of taste, antioxidant effect, low-salt food production, excellent storage, and extension of shelf life.

According to a preferred embodiment of the present invention, in the addition of the mul honey for the production of broth, mul honey may be additionally added and processed before or after the processing of the first processed broth.

According to a preferred embodiment of the present invention, the mul honey may be used by adding a fermented mul honey fruit. When adding the fermented mul honey, it may be desirable to add it about 1 to 2 hours before the last brewing broth, similar to the time of adding the shundari.

According to a preferred embodiment of the present invention, the broth for meat noodles prepared by adding shindari in the conventional method of preparing broth as described above, or by adding mul honey in some cases, is added to meat noodles in a conventional manner. It can be consumed by pouring it.

In this way, when the broth according to the present invention is applied to meat noodles and ingested, not only the taste is very excellent, but also digestion and absorption are performed very preferably, so it can be preferably used even if there is a digestive disorder in wheat flour food, it has excellent taste and flavor and is healthy It is also beneficial and can be used as a diet food. In particular, when the fermented mulberry fruit is additionally mixed and used in addition to the shiitake in the process of preparing the broth, it is possible to prepare a broth that is very excellent in functionality and digestion and absorption effect, so it is expected that the food that can be used will be very diverse.

Hereinafter, the present invention will be described in detail by way of examples, but the present invention is not limited by the examples.

Preparation Example: Preparation of fermented mul honey

Mer honey fruit was used as a raw material for the mul honey extract. For the fruits of mul honey, ripe fruits harvested in Jangheung, Jeollanam-do between October and December of 2020 were used. The mulberry stems and mulberry leaves were collected in December from mulberry trees that are more than three years old. The stems and leaves were harvested from late autumn to winter.

The harvested fruits were washed well with purified water, cut to a thickness of about 5 mm, and dried. The stem was cut into 5-10 cm length, and the leaves were washed with purified water and dried. All mul honey raw materials were dried with hot air at 50°C or lower and dried until the moisture level reached 14-15%. When drying at 50°C or higher, some beneficial functional ingredients may be lost along with moisture.

For the preparation of extracts from mulberry fruit, leaves, and stems, purified water 20 times the dry weight of each was added, extracted at 98±2℃ for 8 hours, filtered, and concentrated to 60 brix. For the fruit and leaf mixed extract, equal amounts of each extract were mixed. In order to prepare a mixed extract, a predetermined amount of each raw material may be mixed before extraction and then extracted simultaneously in the same way (see FIG. 1).

For hydrolase treatment of the mul honey extract, the concentrate was first diluted to 5 brix with sterilized purified water.

1% of plantase (plantase C151P) and sumizyme AC were added to the diluted solution, and enzyme treatment was performed at 37°C for 3 days.

The enzyme treatment solution was immediately inoculated with 1% (1×10 ⁹ cfu/ml) of Lactobacillus reuteri and Lactobacillus kimchicus DCY51 and placed in a shaking water bath at 50° C. for 5 days. Fermentation was carried out.

After fermentation was completed, the enzyme was treated at 90° C. for 30 minutes to stop the enzyme activity, and concentrated under reduced pressure to prepare a 60 brix concentrate or dry powder.

Preparation Experimental Example: Characterization of Mer honey extract

<Component analysis by HPLC>

High-performance liquid chromatography (HPLC) analysis was performed to compare the components contained in the mulberry extract and the fermented product. The HPLC instrument was a Waters e2695 system, and the column used was a YMC Triart C18 (4.6 mm × 250 mm, 5 μm particle size). Component analysis was applied only to fruits and leaves, and the separation conditions were changed in consideration of the constituents of each part.

Component analysis in the fruit extract was carried out using a mobile phase composed of methanol and 0.1% formic acid at a column temperature of 35° C. and methanol and formic acid at a ratio of 15:85 after 40 minutes. :0, 50 minutes later, it was carried out while giving a concentration gradient reaching a ratio of 15:85. The flow rate was 1.0 mL/min and UV detection was performed at 284 nm.

To compare the components of the leaf extract, using a mobile phase composed of methanol and 0.1% formic acid, at a column temperature of 35 ° C., methanol and formic acid were started at a 25:75 ratio. It was carried out while giving a concentration gradient reaching a ratio of 100:0 at min and 25:75 at 81 min. The flow rate was 1.0 mL/min and UV detection was performed at 254 nm. As standard materials, chlorogenic acid, neo-chlorogenic acid, and crypto-chlorogenic acid were used.

<Measurement of free radical scavenging ability>

The free radical scavenging ability was measured using the DPPH method. That is, after dissolving DPPH in ethanol to a concentration of 0.2 mM, 20 μl of the sample and 180 μl of DPPH solution were added to a 96-well plate, reacted for 30 minutes in a dark place with strong shaking, and absorbance was measured at 517 nm.

(1) Comparison of ingredients before and after fermentation of mulberry fruit extract

Figure 2 is before fermentation of mulkkol fruit extract. It is the HPLC chromatogram of the latter component. In the figure, SHF-C above is before fermentation and SHF-F below is after fermentation. As standard materials, ① neo-chlorogenic acid (RT 13.90 min), ② chlorogenic acid (RT 22.52 min), ③ crypto-chlorogenic acid (RT 22.99 min), which are representative physiologically active ingredients of mul honey, were used. The standard material and the adjacent material were confirmed by comparing the UV absorption spectrum in addition to the retention time.

As a result, all of these were detected in the mulberry fruit, but the content was low. In addition, in the figure, RT of 8 to 30 minutes is a typical region of chlorogenic acid derivatives, and the content of these derivatives is also very low. A number of peaks are seen in the RT range of 30 to 50 minutes. Usually, a substance detected in this region under this condition is known as a saponin-based material having a molecular weight of 1000 or more.

However, after fermentation, the main peak ⓐ around 7.5 min of RT of the sugar component part was greatly reduced, whereas a new peak ⓑ appeared at 12.51 min of RT. Since this material is located immediately adjacent to neo-chlorogenic acid, it is presumed to be some kind of chlorogenic acid, but as a result of confirming with UV spectrum, it did not match neo-chlorogenic acid, and materials ⓒ and ⓓ are also adjacent to the standard material, but it does not appear to be the same material. In addition, the peaks in the vicinity of the terpene saponin at the back were also greatly simplified through the fermentation process.

(2) Comparison of ingredients before and after fermentation of mulberry leaf extract

3 is an HPLC chromatogram comparing the components before and after fermentation of a mulberry leaf extract. In the figure, SHL-C above is before fermentation and SHL-F below is after fermentation. The most representative characteristic of the leaf extract was that the peaks of ① neo-chlorogenic acid (RT 6.33 min), ② crypto-chlorogenic acid (RT 11.23 min) and ③ chlorogenic acid (RT 12.03 min) were very high, while other components showed a complicated pattern but were relatively low. .

(3) Comparison of antioxidant activity by part of mul honey

4 is a graph comparing the antioxidant activity of extracts for each part, such as fruits, leaves, and stems of mulberry trees. Here, FC is fruit extract, LC is leaf extract, and ST is young stem extract. As a result of comparing the antioxidant activity of the water extracts for each part by their free radical scavenging ability, the elimination rate of the fruit extract was 19.6% at the same concentration (the highest concentration used, 8 mg/mL). However, the elimination rate of the leaf extract was 85.1%, which was about 4.3 times higher than that of the fruit. Young stem extract was 68.1%, 3.4 times higher than that of fruit, but lower than that of leaves. From this result, it can be seen that the antioxidant activity is the highest in the leaf.

This result seems to be correlated with the contents of chlorogenic acid, neo-chlorogenic acid, and crypto-chlorogenic acid known as antioxidants (see FIG. 3 ).

(4) Comparison of antioxidant activity before and after fermentation of mulberry fruit extract

5 is a graph comparing the free radical scavenging ability, ie, antioxidant activity, before and after fermentation of mulberry fruit extract. where FC is the fruit extract and FF is the fermented product. As shown in the graph, the free radical scavenging ability of both samples was increased in a concentration-dependent manner. However, the fermented product showed a significantly higher pattern than the unfermented extract by about two times or more at all concentrations measured. This result is considered to be related to the increase in component b, which is presumed to be a chlorogenic acid derivative, shown at RT 12.51 after fermentation (see FIG. 2 ).

(5) Comparison of antioxidant activity before and after fermentation of mulberry leaf extract

Figure 6 shows the free radical scavenging ability before and after fermentation of mulholi leaf extract. Here, LC is a leaf extract and LF is a fermented leaf extract. The free radical scavenging ability of leaf extract was increased in a concentration-dependent manner. However, in the case of the leaf extract, the free radical scavenging ability was somewhat decreased when fermented. This result seems to be related to the significantly reduced content of chlorogenic acid, neo-chlorogenic acid, crypto-chlorogenic acid, etc., which are the main active ingredients present in the leaves (see FIG. 3 ). Therefore, it was found that the strong fermentation process requires caution when monomolecular antioxidants are abundant, such as mulberry leaves.

(6) Comparison of antioxidant activity of mulberry fruit and leaf mixture

7 is a graph showing the free radical scavenging ability before and after fermentation of a mixture of mulberry fruit and leaf extract. Here, MC is a 1:1 mixture of fruit and leaf extracts, and MF is fermented thereof. Also, LC+FF is a 1:1 mixture of unfermented leaf extract and fermented fruit extract.

In the case of the fruit and leaf mixture, the free radical scavenging ability was increased in a concentration-dependent manner, but it showed a tendency to slightly increase when the mixture was fermented. This seems to be a result of the offsetting of the increase in free radical scavenging ability when fermented in the case of the fruit and the decrease in the fermented product of the leaf. However, when the fermented fruit extract and the unfermented leaf extract were mixed 1:1, the free radical scavenging ability was significantly increased in a concentration-dependent manner.

(7) Sensory properties of mul honey extract

In the sensory test, 50 sensory test personnel were instructed to ingest mulberry fruit extract, mulberry honey fruit enzyme treatment solution, and mulberry fermented product, respectively, and classify aroma, taste, and overall preference, 1 point very bad, 2 points Poor, 3 points average, 4 points good, 5 points very good, 5 points symbol scale method was repeated 3 times and the average was calculated and displayed.

sample incense taste Comprehensive symbol map mulberry fruit extract 3.4 3.2 3.2 Mercury Fruit Enzyme Treatment Solution 4.0 3.6 3.7 Fermented mulberry fruit 4.1 4.0 4.0

As a result, as can be seen in Table 1, it was confirmed that the fermented mulberry fruit showed the highest preference in all aspects of aroma, taste, and overall preference, so that the preference of the mul honey extract could be improved through enzyme treatment and lactic acid fermentation. .

According to these experimental results, it can be said that the antioxidant effect was significantly improved after fermentation in the case of the fruit, leaf, or a mixture extract of mul honey. . In addition, when comparing the mul honey extract before and after fermentation, it was confirmed that the fermented mulberry extract showed significantly superior effects in terms of antioxidant efficacy or preference compared to before fermentation. This is a remarkable effect that cannot be easily predicted in comparison before and after general fermentation, and it seems to be due to these unique properties of mul honey. Therefore, it suggests that the use of fermented mulberry fruit as a food material is very effective in improving taste and functionality.

Example 1: Preparation of broth containing shindari

Soak the main ingredient of meat mixed with pork backbone and hind leg in clean water for about 5 hours to remove the blood, boil it for at least 1 hour and then cool it to remove the oil, debris, and floating matter first, then add water again and use green onions as auxiliary ingredients Add ginger, pepper, radish, garlic, kelp and onion, and add the traditional Jeju fermented drink shindari so that the broth and shindari are mixed in a weight ratio of 90:10. In this process, the oil was removed, and the main raw material and auxiliary raw material of the meat material used above were removed to prepare broth.

Example 2: Preparation of broth containing cinnamon and mulberry extract

Prepare the broth in the same manner as in Example 1, but 1 hour before the final boiling step for 6 more hours, the fermented mulberry fruit prepared in Preparation Example was mixed in a ratio of 1% by weight with respect to the total broth to obtain a final broth. prepared.

Comparative Example: Preparation of broth

The broth was prepared in the same manner as in Example 1, but the broth was prepared without adding shindari.

Experimental example: sensory experiment of broth

Sensory evaluation experiments were performed on the broth prepared in Examples and Comparative Examples. The experiment was carried out based on the results after ingesting the meat noodles once a day for 3 days by pouring the broth into the broth of ordinary meat noodles.

For the sensory test, a total of 20 people were selected from adults and the elderly in their 40s and 70s, regardless of gender, who frequently consume noodles, and the smell, taste, color, digestibility and preference were evaluated using a 5-point scale method (5 points: very good, 4 Points: excellent, 3 points: average, 2 points: poor, 1 point: very poor).

division smell taste colour digestibility symbol Example 1 5 5 5 4 5 Example 2 5 5 5 5 5 comparative example 2 2 4 2 2

As a result of the above experiment, when shindari was added to the normal broth production according to the present invention, it was excellent in taste, smell, color, etc., and exhibited a very excellent effect in terms of digestion and absorption.

In addition, according to the experimental results of the present invention, it was confirmed that when the fermented mulberry fruit was additionally used in the preparation of broth during broth production, all properties were excellent, and the effect was more excellent in terms of digestion and absorption.

It is predicted that the fermented products of shiindari and mul honey fruit are both fermented foods, and a synergistic effect was expressed by the mixed use of these fermented foods.

The broth of the present invention as described above can be very suitably used as broth for meat noodles, and in addition, can be widely used as broth for various noodles. In addition, in addition to broth for noodles, it can be widely used for stews, soups, soups, and cooking that require broth.

In particular, since the broth of the present invention has excellent taste and flavor and helps digestion and absorption, it is expected that it can be widely used in food that helps in digestion.

Claims (8)

It is a broth prepared by adding meat, bones, or mixtures thereof to water as the main raw material, and adding subsidiary ingredients including vegetables and seasoning. Broth for meat noodles added by adding 1-30% by weight based on the total amount and brewed by heating.
The broth for meat noodles according to claim 1, which is processed by additionally adding mul honey before or after the processing of the first processed broth.
The broth for meat noodles according to claim 2, wherein the mul honey is used in an amount of 1-20% by weight based on the total raw material ingredients.
The broth for meat noodles according to claim 2, wherein the mul honey is added as a fermented mul honey fruit after the primary processing.
It is a broth prepared by adding meat, bone, or a mixture thereof to water as the main raw material, and adding auxiliary ingredients including vegetables and seasoning, to 70-98% by weight of the broth, 1-25% by weight of the traditional Jeju fermented drink Shindari and 1-25% by weight of mul honey. Meat broth prepared by heating and adding 0.1-10% by weight of fermented fruit.
adding meat, bone, or a mixture thereof to water as a main raw material, and adding additional ingredients including vegetables and seasonings; processing under primary heating to remove oil and suspended matter; adding shindari, a traditional Jeju fermented beverage; And A method for producing broth for meat noodles comprising the step of brewing the broth.
The method according to claim 6, further comprising the step of adding at least one of mulberry fruits and leaves before brewing the broth, or adding a fermented mulberry fruit when adding the sauerkraut. .
The method according to claim 7, wherein the fermented mul honey fruit is prepared by extracting the mul honey fruit with a polar solvent to prepare a mul honey concentrate; Enzymatic treatment of the aqueous solution of the mul honey concentrate with at least one of plantase and sumizyme AC; Lactobacillus reuteri ( Lactobacillus reuteri ) and Lactobacillus kimchicus ( Lactobacillus kimchicus ) A method for producing broth for meat noodles, comprising fermenting the enzyme treatment solution with one or more lactic acid bacteria.

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