KR102362034B1 - Functional salad dressing and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a functional salad dressing and a making method thereof. The salad dressing of the present invention in which an original taste and aroma for which the relevant ingredients have been removed while comprising a complex extraction of a material having functionality, provided is the salad dressing that retains a useful functionality while having excellent taste, aroma, color, and preference to the consumers.

Description

Functional salad dressing and manufacturing method thereof

The present invention relates to a functional salad dressing and a method for preparing the same.

Recently, as the consumption of various vegetables increases due to consumers' high interest in health, the consumption of salads, which is a typical vegetable recipe, is increasing.

The dressing is used for the purpose of enhancing the flavor of food in manufacturing, processing, and cooking of food, and is emulsified by adding salt, sugars, spices, eggs or food additives using edible oil, vinegar, etc. as main raw materials. It refers to a dressing or mayonnaise made with a liquid or separated liquid or added with vegetables, fruits, etc.”

Research related to salad dressing has been mainly conducted for the purpose of improving flavor or taste or adding functionality, and studies on salad dressing using mulberry juice, bokbunja juice, soybean powder red pepper paste, shiitake mushroom, and plum extract have been reported.

However, conventional salad dressings can improve the flavor or taste of a salad, but due to the ingredients included, an unfavorable situation such as an increase in calories that is different from the intention of the target to consume the salad may occur, and if functionality is added However, consumers may not be able to use the material despite its useful functionality due to strong dislikes and dislikes due to the taste or scent possessed by the material for adding functionality, or the method of adding other materials to mask the taste and smell of the material. There was a limitation in that it was difficult to taste the preferred salad dressing.

On the other hand, diet is one of the purposes of consumers who consume salads. In particular, it is known that Asians have a saving gene that easily accumulates visceral fat 2 to 4 times higher than that of Europeans and Americans, so obesity management should be active.

In this regard, due to the above-mentioned problems with the conventional salad dressing, the diet fails due to the calories of the salad dressing despite the consumption of the salad, or due to the taste and aroma, despite the addition of functional ingredients for the diet, In many cases, ingestion was practically impossible.

Accordingly, there is a need to develop a salad dressing that enhances the taste of the salad dressing and does not increase calories, and further has anti-obesity functionality.

Korean Patent Publication No. 10-1250161 Korean Patent Publication No. 10-1288399

The present inventors recognized the problems of the prior art, and proved that a salad dressing containing a specific ingredient can maintain the taste, aroma, color and preference that can be preferred by consumers while having anti-obesity functionality, and the present invention came to complete.

The present invention is a complex extract of hwangryeon, Sukjihwang, gold, gardenia, green tea and grapefruit seeds; and 350-450 g of soy sauce, 350-370 g of sesame oil, 450-550 g of sugar, 450-550 g of olive oil, 530-570 g of orange marmalade, 500-600 g of lemon juice, 90-110 g of whole sesame seeds and 130 g of whole garlic. -170 g; relates to a salad dressing comprising.

Hereinafter, this will be described in detail. All combinations of the various elements disclosed herein are within the scope of the present invention. In addition, it cannot be considered that the scope of the present invention is limited by the following specific description.

The present invention is a complex extract of hwangryeon, Sukjihwang, gold, gardenia, green tea and grapefruit seeds; and 350-450 g of soy sauce, 350-370 g of sesame oil, 450-550 g of sugar, 450-550 g of olive oil, 530-570 g of orange marmalade, 500-600 g of lemon juice, 90-110 g of whole sesame seeds and 130 g of whole garlic. -170 g; provides a salad dressing containing.

In the present invention, "hwangryeon (Coptidis rhizoma)" is an evergreen perennial plant of the Dicotyledonous Heterpenes family Heterenae, which is native to China, but refers to a plant that is also cultivated in Korea, Japan, China, and the like. Also referred to as Wangryeon, Jiryeon, Yunnam Hwangryeon, Tohwangryeon, Seonhwangryeon, Mohwangryeon, Chosun Hwangnyeon, and Sanryenpul, including species of the genus Coptis, Plagiorhegma dubium Maxim. various plants such as Jeffersonia dubia Bent. et Hook. In oriental medicine, the roots of 5 to 6 years old yellow lotus planted around November are collected and dried in the sun. , heart palpitations, fever, mental instability, sore throat, hematemesis, nosebleeds, bleeding, and burns, etc.

In the present invention, "Sukjihwang (Rehmanniae Radix Preparata)" refers to steamed and dried herbal medicines from the roots of Rehmannia glutinosa Liboschitz, which is a perennial plant belonging to the Hyeonsamaceae. Sukjihwang contains components such as carbohydrate, catapol, vitamin A, glucoside, mannitol, rhemannioside A, B, and C, such as dizziness, tinnitus, It is known to be effective in cold sweat, insomnia, heart palpitations, improvement of intestinal function, prevention of aging, prevention of hair loss, growth promotion, prevention of diabetes, nourishment and prevention of influenza virus.

In the present invention, "golden (Scutellaria baicalensis)" means a perennial plant belonging to the family Lamiaceae that is native to China, but grows at the foot of the mountains in Korea. Gold is so named because when the outer surface is peeled off, the yellow color is like gold. The golden temper is cold, bitter, non-toxic, and has antipyretic, diuretic, antidiarrheal, dandruff and anti-inflammatory effects. Bitter taste enters the heart and lungs to nourish the intestines, while cold enters the liver and lungs to dissipate moist heat. In addition, it has the efficacy of hemostasis and anesthesia, and it is known to be used for insomnia, gastroenteritis, large intestine/enteritis, hepatitis, cystitis, urethritis, asthma, etc. Recently, anti-obesity effects have been reported.

In the present invention, "Gardenia jasminoides" refers to the fruits or dried fruits of the gardenia tree belonging to the Marcus family, which is an evergreen shrub that grows wild in the deep mountains of south central Korea, China, Taiwan, and Japan. Diabetes mellitus, hypertension, insomnia, jaundice, urinary disorders, eye congestion, conjunctivitis, hematemesis, uterine bleeding, hematuria, and bruises are known to be effective.

In the present invention, "green tea" refers to a product prepared by inactivating the enzyme by treating the oxidative enzyme present in the tea leaves with fire or steam using the buds or leaves of Camellia sininsis of the Camellia family. Green tea contains a large amount of active ingredients such as polyphenols, caffeine, amino acids, and vitamin C, so it has been found to be effective for hangover, nicotine detoxification, fatigue recovery, strong heart, and skin beauty. The effects of polyphenols such as antioxidant action, anticancer action, blood cholesterol lowering action, anti-aging action, heavy metal detoxification action, tooth decay prevention and bad breath removal action are known.

In the present invention, "grapefruit seed" means a seed of grapefruit, and the grapefruit (Grapefruit, Citrus paradise) is a fruit of a grapefruit tree belonging to the genus Citrus sp. Grapefruit is tangerine-shaped, that is, spherical or fan-spherical, and has a leathery outer skin and a smooth, yellow surface. The inner skin is thin and soft, and the flesh is pale yellow in color and rich in succulents. Grapefruit seeds are known for their efficacy in strengthening immunity, preventing oxidation, sterilization, disinfection, antiseptic, and diet.

In the present invention, "extract" means the result of extraction using an appropriate extraction solvent, and the extract is an extract obtained by extraction, a diluted or concentrated solution of the extract, a dried product obtained by drying the extract, a prepared or purified product thereof, or fractions.

In the present invention, "composite extract" refers to an extract extracted through a certain manufacturing process in a mixture state in which the raw materials of each extract are mixed at the same time.

In the present invention, yellow lily, suksuhwang, gold, gardenia, green tea, and grapefruit seeds may be used without limitation, those collected from nature, directly grown, or commercially available (including processed ones).

According to embodiments of the present invention, the raw material for producing the complex extract may be extracted through a manufacturing process under certain conditions from a state in which yellow lily, Sukhumang, gold, gardenia, green tea and grapefruit seeds are evenly mixed. , but not limited thereto.

In the experimental example to be described later, the complex extract, which is a combination of the functional materials, can sufficiently remove the inherent flavor of the material through the complex extract manufacturing method of the present invention. point was specifically demonstrated.

The complex extract of the present invention can be prepared through an extraction method commonly used in the art. For example, hot water extraction, hot water extraction, cold extraction, reflux cooling extraction, ultrasonic extraction, high temperature pressure extraction, etc. may be used, and according to embodiments of the present invention, hot water extraction may be preferable, but is limited thereto. it is not

In the present invention, soy sauce is added to match the seasoning of the salad dressing, and the content may be 350-450 g. When added less than the above range, the liver of the salad dressing may become bland, and taste, aroma, and overall acceptance may be lowered. This can become stronger and the taste, aroma, and overall preference can be lowered.

In the present invention, "sesame oil" is added to add savory taste and flavor, and the content may be 350-370 g. When added less than the above range, the savory taste and flavor of the sesame oil may be insignificant, and when added more than the above range, the sesame oil flavor becomes dominant in the flavor of the dressing, making it difficult to obtain a harmonious taste.

In the present invention, "sugar" is added to add sweetness, and the content may be 450-550 g. When added less than the above range, the sweetness added to the salad dressing may be insignificant, and when added more than the above range, the sweetness may become too strong and individual preferences may be strong.

In the present invention, "olive oil" is added as a basic base to salad dressing, and the content may be 450-550 g. When added less than the above range, the amount of olive oil added to the salad dressing is too small, the ingredients may not be mixed well or the unique flavor and flavor of olive oil may be insignificant. can become stronger

In the present invention, "orange marmalade" is added for sweet and refreshing flavor, and the content may be 530-570 g. When added less than the above range, the sweetness and flavor due to the orange marmalade added to the salad dressing may be insignificant.

In the present invention, "lemon juice" is added for fresh taste and aroma, and the content may be 500-600 g. When added less than the above range, the fresh taste and flavor due to lemon juice may be insignificant.

In the present invention, "whole sesame" is added for a unique and fragrant flavor unique to sesame, and the content may be 90-110 g. When added less than the above range, the unique and savory flavor caused by sesame seeds may be insignificant, and if added more than the above range, individual likes and dislikes for texture or flavor may become strong. It may not be suitable for what you are doing.

In the present invention, "whole garlic" is added to serve as a spice and to consume garlic itself, and its content may be 130-170 g. When added less than the above range, the garlic flavor preferred by Koreans may be insignificant, and when added more than the above range, garlic flavor becomes dominant and individual preferences may be strong.

In the present invention, the complex extract may be included in an amount of 0.01 to 9% by weight (w/w) relative to the total weight of the salad dressing, preferably 0.01 to 8% by weight (w/w), more preferably 0.01 to 7 Weight % (w / w), more preferably 0.01 to 6 weight % (w / w), even more preferably 0.01 to 5 weight % (w / w) may be included in, embodiments of the present invention According to, it may be included in 5% by weight (w / w), but is not limited thereto.

When included in more than the above range, the taste and flavor of the functional material is strong, and the likes and dislikes of the eaters can be strong. When included in less than the above range, the intended functionality in the present invention may not be sufficiently exhibited.

In the present invention, the complex extract may be prepared by the following method.

S1) after grinding and mixing green tea and grapefruit seeds, extracting and filtering at 90 to 100 ℃ to prepare an extract;

S2) pulverizing and mixing hwangryeon, sukjihwang, gold and gardenia;

S3) after administering the extract obtained in step S1 to the mixture obtained in step S2, immersion for 24 hours and drying;

S4) wrapping the dried mixture in a non-woven cloth, placing mugwort under the non-woven cloth, and charcoal on the top, and leaving it to stand at 40 to 60° C. for 24 hours using an electric heater (electric blanket);

S5) separating the left mixture from the non-woven fabric;

S6) extracting and filtering the separated mixture at 90 to 100°C; and

S7) Concentrating and freeze-drying the filtered extract to obtain a complex extract.

In the present invention, the manufacturing method of the complex extract is to remove the characteristic taste and flavor of conventional functional materials, particularly herbal medicines, and to maximize the extraction of functional substances possessed by the ingredients.

In the experimental examples described below, the complex extract prepared through the manufacturing method received excellent evaluations in taste, smell, color and preference compared to the complex extract extracted by simply mixing the ingredients, so the salad dressing of the present invention is universally preferred regardless of gender or age. It has been specifically demonstrated that

Hereinafter, the manufacturing method will be described in more detail.

In the present invention, S1 is a step of preparing green tea and grapefruit seed extract, and in the present invention, the green tea and grapefruit seed extract prepared in step S1 penetrates into each material in the mixture of sulfur, sukjihwang, gold and gardenia prepared in step S2. Therefore, they are first extracted and mixed to attenuate their unique taste and aroma. In order to maximize the above-described effect due to the addition of green tea and grapefruit seed extract, a step of immersion for 24 hours is performed in step S3.

The extraction temperature in step S1 may be 100 ℃ or less, preferably 90 to 100 ℃. If it is less than the above range, extraction of the components contained in the extract may not sufficiently occur, and if it exceeds the above range, the extraction yield may increase and the extraction time may be shortened, but the problem that the active ingredient may be denatured by heat there is Therefore, in consideration of both the extraction yield and integrity of the active ingredient, the temperature in the above range is very advantageous.

In the present invention, it is preferable to utilize the functional ingredients included in each material to the fullest, and for the synergistic effect of the ingredients, in step S2, the yellow lily, Sukhumi yellow, gold and gardenia are included in a weight ratio of 1:1:1:1. can do.

In the present invention, step S4 is a step for removing the unique taste and flavor of the mixture of yellow lily, sukjihwang, gold and gardenia.

In the present invention, "non-woven cloth bojagi" is used for extracting herbal medicine, and it is also sold in the market under the names of herbal medicine extraction cloth, herbal medicine extract bag, kelp pack, and the like. The nonwoven fabric may preferably have a grid size of 3 μm to 7 μm, but is not limited thereto.

In the present invention, the electric heater, mugwort (leaf), nonwoven fabric wrapping the raw material mixture, and charcoal are arranged from the bottom to the top in order (refer to FIG. 1), and this arrangement has the unique taste of yellow lily, suksuhwang, golden and gardenia mixture Required to remove incense.

Without being bound by a specific theory, mugwort is heated due to the temperature transmitted from the electric heater, and the evaporated components interact with the raw material mixture to neutralize the inherent flavor, and the charcoal located on the upper part adsorbs the discharged particles, It is understood that the complex extract helps to remove the odor.

In the present invention, S5 to S7 are steps for preparing a complex extract from the raw material mixture from which the inherent flavor has been removed.

In S6, the extraction temperature may be 100 ℃ or less, preferably 90 to 100 ℃. If it is less than the above range, extraction of the components contained in the extract may not sufficiently occur, and if it exceeds the above range, the extraction yield may increase and the extraction time may be shortened, but the problem that the active ingredient may be denatured by heat there is Therefore, in consideration of both the extraction yield and integrity of the active ingredient, the temperature in the above range is very advantageous.

In preparing the complex extract of the present invention, water as an extraction solvent; lower alcohols having 1 to 4 carbon atoms, such as methanol, ethanol, propyl alcohol, and butyl alcohol; polyhydric alcohols such as glycerin, butylene glycol and propylene glycol; hydrocarbon solvents such as chloroform, methyl acetate, ethyl acetate, benzene, hexane, diethyl ether, petroleum ether and dichloromethane; Or a mixture thereof may be used, and preferably water may be used as an extraction solvent.

In some cases, ethanol is added to the raw materials mainly used as herbal medicines to remove the strong flavor and bitter taste of the raw materials and to facilitate dilution with water. have.

According to embodiments of the present invention, the complex extract excludes the use of an organic solvent as an extraction solvent and uses water as an organic solvent harmful to the human body remaining after denaturation of the active ingredient due to the organic solvent, generation or extraction of additional substances. The side effects caused by it were minimized.

In the present invention, the concentration of step S7 is preferably using a vacuum concentrator, but is not limited thereto. The reduced pressure concentration may be concentration at 20 to 60 °C, preferably concentration at 20 to 40 °C, but is not limited thereto.

In addition, the freeze-drying may use a freeze-drying machine, it may be more preferable to use a vibratory freeze-drying machine, but is not limited thereto. The freeze-drying may be drying at -50 to -100°C, preferably drying at -70°C, but is not limited thereto.

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In addition, in the experimental examples to be described later, the combination of the functional ingredients specifically demonstrated that the inherent flavor of the ingredients can be sufficiently removed through the complex extract manufacturing method of the present invention. You can have a very high preference.

The salad dressing of the present invention has high taste, aroma, color and preference regardless of age or gender while retaining functionality, so it can be usefully used for salad intake.

In addition, the salad dressing of the present invention contains a complex extract of functional ingredients having an anti-obesity effect, and can be usefully used by consumers because it can improve the problem of non-preference of consumers due to the unique taste and smell of the ingredients. have.

In addition, various other effects of the raw materials included in the salad dressing of the present invention will also be enjoyed by consumers who consume it.

1 is a schematic diagram of the arrangement of each material in step S4 in the method for manufacturing a complex extract of the present invention.

Hereinafter, the present invention will be described in more detail by way of Examples. However, these examples are for illustrative purposes only, and the scope of the present invention is not limited by these examples. In addition, it will be understood that terms not specifically defined herein have meanings commonly used in the technical field to which the present invention pertains.

Example

(1) Preparation of complex extract

Green tea (leaf) and grapefruit (seed) (purchased from an Internet open market) were each thoroughly washed and then pulverized, put into a container with the same weight, and then shaken to mix evenly. Then, 200 g of the mixture was taken, purified water 10 times the weight was added, and then heat was applied to 90 to 100° C. and extracted for 12 hours. The extracted result was filtered to filter out the residue to prepare green tea and grapefruit extracts and stored in a container.

Then, clean each yellow lily, Sukjihwang, gold and gardenia (where to buy: Daegu Yangnyeong Market and Internet Open Market), and grind them to about 1-2 cm in size through a grinder, put them in a container with the same weight, and shake evenly mixed.

Then, the prepared green tea and grapefruit extracts were administered to the mixture (hwangryeon, Sukjihwang, gold and gardenia), and dried after standing (immersion) for 24 hours at room temperature.

The dried mixture was wrapped in a non-woven cloth, and the mixture wrapped with the non-woven cloth was placed on an electric heater (electric blanket) on which mugwort (leaf) (prepared in a crushed state) was placed, and charcoal was placed thereon. Then, the heater was set to a temperature of about 50° C. and left for 24 hours.

Then, the mixture was taken out of the non-woven fabric, put in a container, 10 L of purified water was added, and then heat was applied at 90 to 100° C. and extracted for 12 hours. The extracted product was filtered to filter out the residue, concentrated under reduced pressure, and then freeze-dried at -70°C to obtain a complex extract.

(2) Preparation of salad dressing

About 400 g of Kikoman soy sauce, about 360 g of sesame oil, about 500 g of sugar, about 500 g of pomace olive oil, about 550 g of orange marmalade, about 550 g of lemon juice, about 100 g of whole sesame and It was mixed with about 150 g of whole garlic, and the amount of the complex extract was adjusted to be included in 5% by weight (w/w) (about 163 g) based on the total weight of the salad dressing.

Comparative Example 1

(1) Preparation of complex extract

Hwangryeon, Sukjihwang, gold, gardenia, green tea, and grapefruit seeds were each thoroughly washed and pulverized, and then mixed with the same weight. Then, 10 times the weight of purified water was added to 200 g of the mixture, and the mixture was extracted at 90 to 100° C. for 12 hours. Then, the extract was filtered, concentrated under reduced pressure, and then freeze-dried at -70°C.

(2) Preparation of salad dressing

About 400 g of Kikoman soy sauce, about 360 g of sesame oil, about 500 g of sugar, about 500 g of pomace olive oil, about 550 g of orange marmalade, about 550 g of lemon juice, about 100 g of whole sesame and It was mixed with about 150 g of whole garlic, and the amount of the complex extract was adjusted to be included in 5% by weight (w/w) (about 163 g) based on the total weight of the salad dressing.

Comparative Example 2

(1) Preparation of complex extract

A complex extract was prepared in the same manner as in Example.

(2) Preparation of salad dressing

About 400 g of Kikkoman soy sauce, about 360 g of sesame oil, about 500 g of sugar, about 500 g of pomace olive oil, about 550 g of orange marmalade, about 550 g of lemon juice, about 100 g of whole sesame and It was mixed with about 150 g of whole garlic, and the amount of the complex extract was adjusted to be included in 10% by weight (w/w) (about 326 g) based on the total weight of the salad dressing.

Experimental example 1. Sensory evaluation

Sensory evaluation was performed on the salad dressings prepared in Examples and Comparative Examples 1 and 2.

The purpose of this study was to determine whether a universal salad dressing could be used in various age groups and genders by selecting a total of 20 people, 4 for each age group, from teens to 50s.

In addition, after tasting one salad dressing, the mouth was rinsed with water sufficiently to prevent distortion of taste in tasting another salad dressing.

A 5-point rating method (5 points: very good, 4 points: good, 3 points: average, 2 points: bad, 1 point: very bad) was used to calculate the sensory evaluation results, In this case, the reason was also requested separately. The results are shown in Table 1 below as average values.

taste smell color symbol Example 4.2 4.5 4.5 4.5 Comparative Example 1 2.75 2.65 4.5 2.55 Comparative Example 2 3.8 3.85 4.2 3.5

As can be seen from the above results, in the case of the salad dressing of the present invention, in the case of the example, the taste, smell, color and preference all received a high score of 4.0 or higher (evaluation: good), indicating that the preference is very high regardless of age or gender. know that

In the case of the example, participants who gave 3 points were distributed in their teens and twenties, and as for the reason for the evaluation, they answered that they do not usually eat salad.

On the other hand, in the case of Comparative Example 1, the lowest evaluation was received in taste, smell, and preference, and most of the participants who gave a score of 3 points or less disliked the smell.

In addition, in the case of Comparative Example 2, although slightly lower than 4 points in taste, smell, color and preference, the participants gave a score of 3 points or less, as in Comparative Example 2, most of the dislikes due to fragrance .

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10: Charcoal located on the upper layer of non-woven furoshiki
20: Non-woven wrapping cloth surrounding the raw material mixture
30: raw material mixture
40: mugwort leaf located in the lower layer of the non-woven cloth
50: Electric heater located in the lower layer of mugwort leaf

Claims (5)

Complex extracts of yellow lily, suksuhwang, gold, gardenia, green tea and grapefruit seeds; and
Soy sauce 350-450 g, sesame oil 350-370 g, sugar 450-550 g, olive oil 450-550 g, orange marmalade 530-570 g, lemon juice 500-600 g, whole sesame 90-110 g and whole garlic 130- In a salad dressing comprising; 170 g;
The complex extract is included in an amount of 5% by weight based on the total weight of the salad dressing,
The green tea and grapefruit seed extract was prepared by adding purified water 10 times the weight to 100 g of green tea leaves and 100 g of grapefruit seeds, and then extracting it at 90 to 100° C. for 12 hours,
The yellow lily, sukjihwang, gold and gardenia are mixed in a weight ratio of 1:1:1:1, salad dressing. delete S1) After grinding and mixing green tea and grapefruit seeds, adding purified water 10 times the weight, extracting and filtering at 90 to 100° C. for 12 hours to prepare an extract;
S2) pulverizing hwangryeon, sukjihwang, gold and gardenia, and mixing them in the same weight ratio;
S3) after administering the extract obtained in step S1 to the mixture obtained in step S2, immersion for 24 hours and drying;
S4) wrapping the dried mixture in a non-woven fabric, placing mugwort under the non-woven fabric, and charcoal on the upper part, and then leaving it to stand at 40 to 60° C. for 24 hours using an electric heater;
S5) separating the left mixture from the non-woven fabric;
S6) extracting and filtering the separated mixture at 90 to 100°C;
S7) concentrating the filtered extract under reduced pressure and freeze-drying at -70°C to obtain a complex extract; and
S8) A method of producing a salad dressing, comprising mixing the complex extract with soy sauce, sesame oil, sugar, olive oil, orange marmalade, lemon juice, sesame seeds and whole garlic. delete delete

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