KR102489040B1 - Method for Manufacturing Seasoning Sauce Containing Cudrania tricuspidata - Google Patents

Abstract

The present invention relates to a method for preparing a seasoning sauce with excellent flavor and functionality by minimizing the destruction of nutritional components of kkujippong and reducing bitterness and incorporating it into the seasoning sauce.
The seasoning sauce containing kkujippong prepared by the method of the present invention has excellent health functionality by minimizing the destruction of useful components of kkujippong and has excellent flavor by reducing the bitter taste of kkujippong, so it can be widely used for seasoning of various foods.

Description

Manufacturing method of seasoning sauce containing kudrania {Method for Manufacturing Seasoning Sauce Containing Cudrania tricuspidata}

The present invention relates to a method for preparing a seasoning sauce with excellent flavor and functionality by minimizing the destruction of nutritional components of kkujippong and reducing bitterness and incorporating it into the seasoning sauce.

Along with economic development, the form of dietary life is changing, and interest in health is increasing due to the aging of the population and the trend of well-being due to the extension of life expectancy. Wildflowers are attracting attention.

Cudrania tricuspidata , a wild herb, is a deciduous tree of the dicotyledonous plant Nettle order Moraceae. Since ancient times, in oriental medicine, the leaves, stems, and roots have been used for eczema, tuberculosis, chronic back pain, bruises, and acute arthritis, and the fruit has been used as a tonic, nourishment, It has been prescribed for hangover relief and liver and kidney protection.

Physiologically active ingredients contained in Cudrania are present in all parts such as leaves, flowers, fruits, stems, roots, and bark, and have been found to be mainly due to phenolic compounds, mainly polyphenols such as flavonones and flavonones. It is known as a flavonoid with various structures such as flavonol, flavonol glycoside, flavonone glycoside, and xanthone.

Due to these ingredients, Kudjippong has anticancer, antibacterial, antioxidant, inhibition of lipid peroxidation, antidiabetic, antihyperlipidemia, antihypertensive, anticytotoxicity, liver protection, antiviral, antiobesity, immunity enhancement, arthritis inhibition, anti-inflammation and anti-allergy, and whitening. , It can provide effects such as wrinkle improvement, and is particularly effective in preventing adult diseases such as diabetes by suppressing the increase in blood sugar.

In particular, the fruits of the Cudrania mulberry tree contain a large amount of antioxidants such as flavonoids such as GABA, morin, rutin, and mortin, as well as aspartic acid, glutamic acid, flavoflavin, vitamin C, and minerals, so they are in the limelight as a healthy food, antibacterial, and antioxidant. Due to its action, antidiabetic, antihyperlipidemia, antihypertensive, anticytotoxicity, etc., it has recently been widely used as a functional material.

However, since the fruit of the cudrania quince contains a large amount of moisture, it is easily deteriorated, and when the fruit is dried to remove the moisture, the unique flavor of the cudrania quince fruit disappears along with discoloration, and it has a bitter taste, which can give a feeling of rejection when eating. It acts as a barrier to product development.

While solving these disadvantages, attempts are being made to manufacture functional foods using the efficacy of cudrania. A method of producing a kkujippong sauce having an effect of improving blood circulation by preparing a fermented kkujippong extract and mixing herbal medicine extract therein has been proposed.

The above invention has the advantage of using fermented kkujippong and herbal medicines to remove factors that decrease palatability, such as the green smell of kkujippong, and to improve functionality through fermentation to provide flavor and blood circulation improvement effects. There is a disadvantage that the unique taste and effective nutrients of kkujippong are destroyed.

Accordingly, Korean Registered Patent Publication No. 1204875 discloses that Bacillus licheniformis and Bacillus subtilis are inoculated into Cudrania fruit powder, fermented by adding distilled water, and then dried. A method of preparing a sauce by performing primary and secondary extraction for 3 hours at ° C, followed by third extraction at 90 ° C for 2 hours, concentrating and pulverizing the extract, and mixing water and seasoning ingredients has been proposed.

The above invention tried to improve the functionality of the fruit of the fruit of the fruit of the fruit of the fruit of the cudrania while preventing the destruction of useful components of the fruit of the fruit of the cudrania by using a fermentation method. Through the repeated grinding process, it goes through the process of fine powdering, infrared drying, repeated extraction, filtration, concentration, freeze-drying, and powdering, so that the useful ingredients of the Cudrania fruit are lost or destroyed during the drying, grinding, and extraction process several times. There is a problem that the unique flavor of the tree fruit disappears.

The present invention is intended to solve the above problems, and in the process of manufacturing a seasoning sauce containing cudrania quince, it minimizes the loss of flavor and destruction of nutritional components of cudrania quince, thereby improving the palatability and functionality of the cudrania quince. It is to provide a manufacturing method of.

In order to solve the above problems, the present invention mixes and seals 80 to 120 parts by weight of wine, 10 to 20 parts by weight of onion ground water and 5 to 15 parts by weight of ground pear ground water to 100 parts by weight of kkujippong fruit and seals at room temperature for 3 to 5 months aging; Preparing a kkujippong liquid from which solids are removed by filtering the aged kkujippong fruit mixture; Spraying cooking oil on the leaves of Cudrania quince, followed by roasting and grinding; Mixing 20 to 50 parts by weight of the pulverized kkujippong foliage with 100 parts by weight of water and boiling for 1 to 3 hours; Filtering the boiled kkujippong foliage mixture to prepare a hot water extract of kkujippong foliage from which solids are removed; And mixing the kkujippong leaf hot water extract and seasoning material with the kkujippong liquid, wherein the aging step is to mix wine, onion crushed water and pear crushed water, boil for 20 to 40 minutes and then cool, and the cooling It provides a method for producing a seasoning sauce containing kkujippong, characterized in that the kkujippong fruit is mixed and aged in a mixture of aged wine, onion crushed water, and pear crushed water.

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The seasoning sauce containing kkujippong prepared by the method of the present invention has excellent health functionality by minimizing the destruction of useful components of kkujippong and has excellent flavor by reducing the bitter taste of kkujippong, so it can be widely used for seasoning of various foods.

The present invention relates to a method for preparing a seasoning sauce by mixing a kkujippong component and a general seasoning material, and can be used for seasoning various foods, and in particular, can be effectively applied to improve the taste and aroma of dried fish by using it for dried fish.

The useful ingredients of cudrania are all contained in the fruit, leaf, stem, root, and bark, but the cudrania fruit contains a large amount of antioxidants, organic acids, vitamins, and minerals. .

However, there is a disadvantage that the taste of the seasoning sauce is hindered by the bitter taste of the kkujippong fruit, and if the kkujippong fruit is ground to use as a seasoning sauce, there is a risk that the useful components of the kkujippong fruit will be destroyed during the grinding process.

In order to prevent this problem, in the present invention, the kkujippong fruit is prepared and used as a kkujippong liquid, and the useful ingredients of the kkujippong are naturally eluted in the kkujippong liquid without grinding the kkujippong fruit, so the same effect as that of grinding can be obtained.

First, after collecting and washing the cudrania fruit, 80 to 120 parts by weight of sugars are mixed with 100 parts by weight of the washed cudrania fruit, sealed, aged at room temperature for 3 to 5 months, and the aged liquid is filtered to remove solids. make a liquid

Cudrania fruit contains a lot of moisture, and during maturation, the water-soluble components contained in the Cudrania quince fruit are eluted together with water by the osmotic action of sugars to produce a liquid cudra mulberry liquid. ) Of the kkujippong fruit residue is removed by filtration.

As the saccharide, it is preferable to use sugar from an economic point of view, but from a functional point of view, it is preferable to use wine, an alcoholic beverage made by fermenting grapes. The useful components of can be added to the seasoning sauce, and the alcohol component of the wine elutes even the water-insoluble components contained in the kkujippong fruit into the kkujippong liquid, so that the water-soluble and water-insoluble useful components of the kkujippong fruit can be eluted in the kkujippong liquid.

In addition, the bitter taste of plant origin is often due to the alkaloid component, which is a basic organic compound containing nitrogen. The alcohol component is highly volatile and volatilizes along with the alkaloid, reducing the bitter taste of the kkujippong fruit, and the preservative function of alcohol is seasoning It also helps increase the shelf life of the sauce.

In wine, since the sugar content of grapes is consumed as food for yeast during the fermentation process and the sugar content is low, it is preferable to add onion powder and pear powder containing sugar to wine.

Onions contain sugar and sulfur components, and glucose, sucrose, fructose, maltose, etc. are high in sugar, and pears contain about 10 to 13% of sugar. By helping the elution of the kkujippong fruit, the production of the kkujippong liquid can proceed smoothly.

Pears contain enzymes such as invertase and oxidase, and invertase catalyzes the hydrolysis of sucrose into glucose and fructose. Sucrose is decomposed into glucose and fructose, and fructose has a higher degree of sweetness than sucrose, so fructose decomposed from sucrose together with fructose contained in onions can provide a masking effect that offsets the bitter taste of the kkujippong fruit.

In addition, seasoning sauces usually contain a lot of salt, which is easy to cause high blood pressure, but onions and pears contain a lot of potassium and excrete sodium out of the body, so it is effective in preventing high blood pressure. The pectin component helps lower cholesterol levels in the blood.

In addition, since onions and pears contain a lot of pectin, which is a water-soluble dietary fiber, and pectin dissolves in water to become a viscous colloidal solution, the seasoning sauce of the present invention is applied to the surface of dried fish for seasoning of dried fish When used as a , the effect of binding well to the surface of dried fish can also be obtained.

However, the pectin component contained in onions and pears contains a lot of insoluble protopectin in the immature state, and as it matures, the protopectin changes to soluble pectin. Since protopectin is insoluble, it does not show viscosity and pectin has high viscosity. The seasoning sauce is not evenly applied to the surface of the food material, and there is a risk of lump formation.

Therefore, it is necessary to convert protopectin contained in onions and pears to pectin and lower the viscosity of pectin to include it in the seasoning sauce. Since the pectin is hydrolyzed by the moisture of the wine and the viscosity is lowered, the above problem is solved, but the useful components contained in the kkujippong fruit are destroyed by heating and the flavor component volatilizes the flavor and functionality of the kkujippong fruit.

In order to solve this problem, it is preferable to first mix wine, onions and pears and then heat them to convert protopectin contained in onions and pears to pectin, while hydrolyzing pectin to lower the viscosity, and heated wine, onions and pears. After the mixture is naturally cooled to room temperature, it is mixed with kkujippong fruit and aged.

The heating is preferably boiled for 20 to 40 minutes, and if it is less than 20 minutes, the conversion of protopectin to pectin and the hydrolysis of pectin are insignificant, and if it exceeds 40 minutes, water is removed to form a gel and rather increase the viscosity. .

The amount of crushed onion and crushed pear is preferably 10 to 20 parts by weight of crushed onion and 5 to 15 parts by weight of crushed pear based on 100 parts by weight of crushed cudrania fruit. While the bitterness of the fruit is appropriately reduced, the taste of the seasoning sauce is not impaired.

A seasoning sauce is prepared by mixing water and seasoning ingredients with the kkujippong liquid prepared as described above, and as seasoning materials, red pepper paste, carbonated beverage, plum liquid, vinegar, soy sauce, pepper, fish sauce, red pepper powder, salt, garlic, monosodium glutamate (monosodium glutamate), fish powder, etc., and one or more of them can be used, and the type of seasoning material and the mixing ratio of each ingredient can be adjusted according to the purpose of the seasoning sauce.

As the water used in the seasoning sauce, it is preferable to use hot water extraction of the leaves of Cudrania cucurbita, and since the useful components of Cudrania cucurbita are contained not only in the fruits but also in the leaves, the hot-water extract of the cauliflower leaves improves the functionality of the seasoning sauce .

When 20 to 50 parts by weight of Cudrania quince leaves are mixed with 100 parts by weight of water and boiled for 1 to 3 hours, the useful components of Cudrania quince are sufficiently eluted in water, and when the solids are removed by filtering, a hot water extract of Cudrania quince quince leaves is obtained.

In order to promote the elution of the useful components contained in the foliage of Cudrania cucurbita into water, it is preferable to extract the foliage of Cudrania quinoa after roasting it, and it is more preferable to pulverize and extract hot water after roasting. The plant tissue of the foliage is softened so that more useful components of Cudrania quincea can be eluted into water, and the extraction of useful components is promoted by pulverizing and extracting the dried Cudrania quincea quince leaves in hot water. functionality is further improved.

However, the phenomenon of softening plant tissue by roasting is accompanied by damage to the cell walls of the leaves of Cudrania quince, and when the cell walls are damaged, the flavonoids of polyphenols contained therein are exposed to oxygen in the air, and these components are Oxidation by oxidase causes the problem of destroying the useful components of the leaves of kkujippong.

In addition, the roasting is usually done by heating a cauldron, etc., to cook the plants thereon, and the metal component of the cauldron promotes the oxidation of flavonoid components, making the useful components of the leaves of Kujippong more susceptible to destruction.

In order to prevent this problem, it is preferable to spray cooking oil on the leaves of Cudrania quinoa and then fry them. In the process of roasting, the cooking oil is evenly applied to the surface of the cudrania quince leaves to form a film. It can be prevented.

In addition, cooking oil inhibits the burning of the leaves of Cudrania quinoa during the roasting process, and because of its high smoke point, it does not decompose at the roasting temperature, so it can maintain the film. Even if the film of cooking oil is peeled off by hot water extraction, oxidation of useful components is prevented because the foliage of Cudrania quince is submerged in water and blocked from air.

The oil of cooking oil can give gloss to the seasoning sauce to enhance the visual aesthetics of the ingredients used with the seasoning sauce. In addition, depending on the ingredient to be used for the seasoning sauce, the cooking oil can be removed before use. The cooked oil floats on top of the hot water extract, so if you remove the top cooking oil, you can get the hot water extract of the leaves of Cudragonberry without cooking oil.

The seasoning sauce prepared as described above contains all the useful ingredients of cudrania quince without being destroyed, so it has excellent health functionality and has excellent flavor by reducing the bitter taste of cudrania quince. can be used

Hereinafter, the present invention will be described in more detail based on the following Examples, Comparative Examples and Test Examples.

However, the following examples are only for exemplifying the present invention, and the present invention is not limited by the following examples, and can be substituted and replaced by other equivalent examples without departing from the technical spirit of the present invention. It will be clear to those skilled in the art to which the present invention belongs.

<Example 1>

After collecting and washing the kkujippong fruit, 1 kg of sugar was mixed with 1 kg of the washed kkujippong fruit, sealed, and aged for 4 months at room temperature, and the aged liquid was filtered to prepare a kkujippong liquid from which solids were removed.

After collecting and washing the young leaves and stems of Cudrania japonica, they were boiled for 100 seconds in a pot heated to 150 ℃, cooled naturally to room temperature, and the temperature of the pot was lowered to 140 ℃, 130 ℃, and 120 ℃ step by step. And cooling was repeated three times and then pulverized to obtain pulverized kkujippong foliage.

4 kg of the pulverized kkujippong foliage was added to 10 kg of drinking water, boiled for 1 hour, and then filtered to prepare a hot water extract of kkujippong foliage from which solids were removed.

40 g of the Cudrania quince extract, 200 g of garlic, 150 g of soy sauce, 130 g of onion, 80 g of red pepper powder, 65 g of fish sauce, 25 g of monosodium glutamate, 15 g of salt, 10 g of Pollack powder, pepper A kkujippong seasoning sauce was prepared by mixing 3 g.

<Example 2>

In Example 1, a kkujippong seasoning sauce was prepared in the same manner as in Example 1, except that 1.2 kg of wine was used instead of 1 kg of sugar when preparing the kkujippong liquid.

<Example 3>

In Example 2, when preparing the kkujippong liquid, 150 g of crushed onions made by grinding onions and 100 g of crushed pears made by grinding pears were added, and sealed and aged, in the same manner as in Example 2, except for sealing and aging. A seasoning sauce was prepared.

<Example 4>

In the above Example 1, cooking oil was sprayed and dried on the leaves and stems of the collected and washed cudrania quince, and the oil component floating on the upper layer was removed from the prepared cudrania quince leaf hot water extract. Then, a kkujippong seasoning sauce was prepared in the same manner as in Example 1.

<Comparative Example 1>

In the above Example 1, the washed Cudrania quince fruit was ground to prepare a liquid, and the washed leaves and stems of the Cudrania quince were pulverized and hot water extracted to prepare a hot water extract, and then they were mixed with seasoning materials. At this time, the seasoning material Kkujippong seasoning sauce was prepared in the same manner as in Example 1, except that 700 g of starch syrup and 300 g of sugar were added to.

<Comparative Example 2>

In Example 1, a kkujippong seasoning sauce was prepared in the same manner as in Example 1, except that drinking water was used instead of the hot water extract of the leaves of kkujippong.

<Test Example 1> Measurement of antioxidant activity

Antioxidant activity was analyzed by measuring DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging ability of the seasoning sauces prepared in Examples 1 to 4 and Comparative Examples 1 and 2.

After trituration of the samples for each group, 100 μl of the diluted sample solution dissolved at 1 mg/ml and 100 μl of 0.4 μM DPPH solution were mixed and reacted for 30 minutes in the dark at 37 ° C. Then the absorbance was measured at 517 nm using a spectrophotometer. measured.

DPPH radical scavenging ability was expressed as DPPH radical scavenging ability 50% inhibitory concentration (SC ₅₀ , scavenging concentration 50%) by measuring the difference in absorbance between the control group without sample and the sample added group, and the results are shown in Table 1 below.

DPPH radical scavenging activity measurement result SC ₅₀ (μg/ml) Example 1 137.5 Example 2 127.4 Example 3 143.1 Example 4 119.6 Comparative Example 1 152.8 Comparative Example 2 173.6

Looking at Table 1, the antioxidant activity of Example 4 was the highest, and the antioxidant activity was measured in the order of Example 2, Example 1, and Example 3. Example 4 sprayed cooking oil on the leaves and stems of Kkujippong. It is judged to be the result of suppressing the oxidation of the antioxidant component contained in the cudrania quince by forming a film on the surface of the leaves and stems of the cudrania quince.

In the case of Example 2, the alcohol component of wine elutes even the water-insoluble antioxidant component contained in the fruit of Cudrania quince, thereby increasing the antioxidant activity. presumed to have been impeded.

Comparative Example had lower antioxidant activity than Example 1. In Comparative Example 1, useful components of the Cudrania fruit were destroyed in the process of crushing the Cudrania quince fruit, and the leaves and stems of the Cudrania quince were pulverized as they were and extracted with hot water. It is determined that useful components are not sufficiently eluted in the hot water extract, and the antioxidant activity of Comparative Example 2 is the lowest, indicating that the leaves and stems of kkujippong contain a lot of antioxidant components.

Therefore, the destruction of antioxidants contained in the fruit of Cudrania cudrania is minimized by soaking the cudrania quince fruit in saccharide and preparing it as a liquid, rather than extracting the cudrania quince fruit as it is, and then extracting in hot water and adding to the seasoning sauce. It is preferable to do, and it can be seen that it is more preferable to spray cooking oil when roasting and then roasting to minimize the destruction of antioxidant components.

<Test Example 2> Storage stability measurement

After the seasoning sauce prepared in the above Examples and Comparative Examples was evenly applied to Pollack Pollack, the occurrence of corruption was visually observed and smelled while stored in a high temperature and high humidity environment, and the day when corruption was first observed is shown in Table 2 below. was

date of corruption Corruption occurrence date (day) Example 1 7 Example 2 8 Example 3 6 Example 4 9 Comparative Example 1 4 Comparative Example 2 3

In Table 2, corruption occurred in the order of Comparative Example 2, Comparative Example 1, Example 3, Example 1, Example 2, and Example 4, which showed the opposite trend to the antioxidant activity measurement result of Test Example 1. indicate

In other words, the fruits, leaves, and stems of Cudrania quince contain antibacterial and antioxidant components, and depending on the processing method of Cudrania quince, antibacterial and antioxidant components are included in the seasoning sauce in a similar ratio. It can be seen that the occurrence of decay of pollack coated with seasoning sauce was delayed.

Therefore, as in the Example, it is judged that the flavor of the ingredients used with the seasoning sauce can be preserved for a long time by soaking the kkujippong fruit in sugars and preparing it as a liquid, spraying cooking oil on the leaves of kkujippong, roasting it, and then extracting it with hot water. do.

<Test Example 3> Sensory test

The taste, aroma, color and overall preference of the prepared seasoning sauce were measured on a 5-point scale for 70 people, 5 each of men and women in their teens to their 70s, and the average values are shown in Table 3 below.

sensory test result taste incense color overall sign Example 1 3.9 3.8 4.0 3.9 Example 2 4.1 4.0 4.2 4.1 Example 3 4.2 3.9 4.1 4.1 Example 4 3.8 4.1 3.9 4.0 Comparative Example 1 3.5 3.7 4.0 3.7 Comparative Example 2 3.8 3.5 3.6 3.6 5: very good, 4: good, 3: average, 2: bad, 1: very bad

As shown in Table 3, the examples were overall superior to the comparative examples in taste and aroma, and examples 3 and 2 in taste, and examples 4 and 2 in flavor.

In Example 2, it is judged that the taste and aroma of the seasoning sauce are improved by using wine during the preparation of the Cudrania quince liquid, and the alcohol component of the wine is volatilized, thereby reducing the bitter taste of the cudrania quince fruit. As a result of increasing the sweetness of the seasoning sauce by decomposing the sugar components contained in pears and onions into glucose and fructose, it is judged that the bitter taste of the kkujippong fruit is reduced.

In terms of color, Comparative Example 2 was rated the lowest, and it can be seen that using the hot water extract of kkujippong leaves in the seasoning sauce improves the color of the seasoning sauce rather than using drinking water.

In the case of the comparative example, it is determined that the components of kkujippong are not sufficiently contained in the seasoning sauce, so that the taste, aroma, and color are evaluated low overall.

In the overall preference, the Example was evaluated higher than the Comparative Example, confirming the marketability of the kkujippong seasoning sauce according to the present invention.

Claims (7)

80 to 120 parts by weight of wine, 10 to 20 parts by weight of crushed onions, and 5 to 15 parts by weight of crushed pears mixed with 100 parts by weight of kkujippong fruit, sealed, and aged at room temperature for 3 to 5 months;
Preparing a kkujippong liquid from which solids are removed by filtering the aged kkujippong fruit mixture;
Spraying cooking oil on the leaves of Cudrania quince, followed by roasting and grinding;
Mixing 20 to 50 parts by weight of the pulverized kkujippong foliage with 100 parts by weight of water and boiling for 1 to 3 hours;
Filtering the boiled kkujippong foliage mixture to prepare a hot water extract of kkujippong foliage from which solids are removed; and
Including; mixing the kkujippong leaf hot water extract and seasoning material in the kkujippong liquid,
The aging step is a mixture of wine, onion crushed water and pear crushed water, boiled for 20 to 40 minutes, cooled, and mixed with the cooled wine, onion crushed water and pear crushed water mixture and aged. To, a method for producing a seasoning sauce containing kkujippong. delete delete delete delete delete delete