KR102489040B1 - Method for Manufacturing Seasoning Sauce Containing Cudrania tricuspidata - Google Patents
Method for Manufacturing Seasoning Sauce Containing Cudrania tricuspidata Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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Abstract
본 발명은 꾸지뽕의 영양성분 파괴를 최소화하고 쓴맛을 감소시켜 양념소스에 함유시킴으로써 풍미와 기능성이 우수한 양념소스를 제조하는 방법에 관한 것이다.
본 발명의 방법으로 제조되는 꾸지뽕 함유 양념소스는 꾸지뽕의 유용성분 파괴가 최소화되어 건강기능성이 우수하고 꾸지뽕의 쓴맛이 감소하여 풍미가 우수하므로, 여러 식품의 조미 용도로 폭넓게 사용할 수 있다.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
본 발명은 꾸지뽕의 영양성분 파괴를 최소화하고 쓴맛을 감소시켜 양념소스에 함유시킴으로써 풍미와 기능성이 우수한 양념소스를 제조하는 방법에 관한 것이다.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.
경제발전과 더불어 식생활의 형태가 변화되고 평균수명 연장에 따른 인구의 고령화와 웰빙 추세로 인하여 건강에 대한 관심이 높아지고 있으며, 이에 따라 예방의학적 차원에서 건강과 영양을 고려한 각종 기능성 식품 소재로서 자연재료인 산야초가 주목받고 있다.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.
산야초인 꾸지뽕나무(Cudrania tricuspidata)는 쌍떡잎식물 쐐기풀목 뽕나무과의 낙엽활엽 교목으로서, 예로부터 한방에서는 잎, 줄기, 뿌리를 습진, 폐결핵, 만성 요통, 타박상, 급성관절염 등에 사용하였고 열매를 강장, 자양, 숙취해소, 간과 신장 보호 등에 처방하여 왔다. 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.
꾸지뽕에 함유된 생리활성성분은 잎, 꽃, 열매, 줄기, 뿌리, 수피 등 모든 부위에 존재하고 주로 페놀성 화합물에 의한 것으로 밝혀졌으며, 주로 폴리페놀(polyphenol) 계통의 플라보논(flavonone), 플라보놀(flavonol), 플라보놀 배당체(flavonol glycoside), 플라보논 배당체(flavonone glycoside), 크산톤(xanthone) 등 다양한 구조의 플라보노이드(flavonoid)로 알려져 있다.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.
꾸지뽕은 이러한 성분으로 인해 항암, 항균, 항산화, 지질과산화 억제, 항당뇨, 항고지혈증, 항고혈압, 항세포독성, 간 보호, 항바이러스, 항비만, 면역증강, 관절염 억제, 항염 및 항알레르기, 미백, 주름개선 등의 효능을 제공할 수 있으며, 특히 혈당 증가를 억제하여 당뇨병과 같은 성인병 예방에 효과적이다.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.
특히, 꾸지뽕 나무의 열매에는 플라보노이드계의 가바, 모린, 루틴, 모르틴 등의 항산화 성분뿐만 아니라 아스파라긴산, 글루타민산, 플라보플라빈, 비타민 C, 미네랄 등이 다량 함유되어 건강식으로 각광받고 있으며, 항균, 항산화 작용, 항당뇨, 항고지혈증, 항고혈압, 항세포독성 등으로 인하여 최근에는 기능성 소재로서 많이 활용되고 있다.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.
그러나 꾸지뽕 열매는 다량의 수분을 함유하고 있어서 쉽게 변질되고, 열매를 건조하여 수분을 제거할 경우 변색과 함께 꾸지뽕 열매 고유의 풍미가 사라지며, 쓴맛이 있어서 취식시 거부감을 줄 수 있어서 꾸지뽕 열매를 이용한 제품개발의 걸림돌로 작용하고 있다.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.
이러한 단점을 해소하면서 꾸지뽕이 가지는 효능을 이용하여 기능성 식품을 제조하려는 시도가 진행되고 있는데, 예를 들어 한국등록특허공보 제1053957호에는 꾸지뽕을 세척, 조위, 유념, 발효, 덖음, 분쇄 및 추출 과정을 거쳐 발효꾸지뽕추출물을 제조하고 여기에 한약재 추출물을 혼합하여 혈행개선 효과를 갖는 꾸지뽕 소스를 제조하는 방법이 제시되었다.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.
상기 발명은 발효 꾸지뽕과 한약재를 사용하여 꾸지뽕의 풋내 등 기호성을 떨어트리는 요소들을 제거하고 발효를 통하여 기능성을 향상시켜 향미성과 혈행개선 효과를 제공하는 장점이 있으나, 꾸지뽕을 발효시킨 후 200 ℃ 이상의 고온에서 덖게 되어 꾸지뽕 고유의 맛이나 유효 영양성분이 파괴되는 단점이 있다.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.
이에, 한국등록특허공보 제1204875호에는 바실러스 리체니포르미스(Bacillus licheniformis) 및 바실러스 서브틸리스(Bacillus subtilis)를 꾸지뽕나무 열매 분말에 접종하고 증류수를 첨가하여 발효시킨 다음 건조하며, 상기 건조물을 60 ℃에서 각각 3 시간씩 1차, 2차 추출 후 90 ℃에서 2 시간 동안 3차 추출하며, 상기 추출물을 농축 및 분말화하고 물과 조미성분을 혼합하여 소스를 제조하는 방법이 제시되었다.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.
상기 발명은 발효방법을 사용하여 꾸지뽕나무 열매의 유용성분이 파괴되지 않도록 하면서 꾸지뽕나무 열매의 기능성을 향상시키고자 하였으나, 꾸지뽕나무 열매를 급속 동결건조, 파쇄기로 파쇄, 분쇄기로 30~80 메쉬로 분쇄, 반복 분쇄과정을 거쳐 미세 분말화, 적외선 건조, 반복 추출, 여과, 농축, 동결건조, 분말화하는 과정을 거치므로, 여러 번의 건조, 분쇄, 추출 과정에서 꾸지뽕나무 열매의 유용성분이 손실되거나 파괴되고 꾸지뽕나무 열매 고유의 향미가 사라지는 문제가 있다.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.
본 발명은 상기와 같은 문제를 해결하기 위한 것으로서, 꾸지뽕 성분이 함유된 양념소스의 제조과정에서 꾸지뽕의 풍미 손실과 영양성분 파괴를 최소화하여 양념소스의 기호성과 기능성을 향상시킬 수 있는 꾸지뽕 함유 양념소스의 제조방법을 제공하는 것이다.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.
상기 과제를 해결하기 위하여, 본 발명은 꾸지뽕 열매 100 중량부에 포도주 80~120 중량부, 양파 마쇄물 10~20 중량부 및 배 마쇄물 5~15 중량부를 혼합하고 밀봉하여 상온에서 3~5 개월간 숙성시키는 단계; 상기 숙성된 꾸지뽕 열매 혼합물을 여과하여 고형물이 제거된 꾸지뽕액을 제조하는 단계; 꾸지뽕 경엽에 식용유를 분무한 후 덖어주고 분쇄하는 단계; 물 100 중량부에 상기 분쇄한 꾸지뽕 경엽 20~50 중량부를 혼합하고 1~3 시간 끓이는 단계; 상기 끓인 꾸지뽕 경엽 혼합물을 여과하여 고형물이 제거된 꾸지뽕 경엽 열수추출액을 제조하는 단계; 및 상기 꾸지뽕액에 상기 꾸지뽕 경엽 열수추출액과 양념재료를 혼합하는 단계;를 포함하며, 상기 숙성시키는 단계는 포도주, 양파 마쇄물 및 배 마쇄물을 혼합하여 20~40 분간 끓인 후 냉각시키고, 상기 냉각된 포도주, 양파 마쇄물 및 배 마쇄물의 혼합물에 꾸지뽕 열매를 혼합하여 숙성시키는 것을 특징으로 하는, 꾸지뽕이 함유된 양념소스의 제조방법을 제공한다.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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본 발명의 방법으로 제조되는 꾸지뽕 함유 양념소스는 꾸지뽕의 유용성분 파괴가 최소화되어 건강기능성이 우수하고 꾸지뽕의 쓴맛이 감소하여 풍미가 우수하므로, 여러 식품의 조미 용도로 폭넓게 사용할 수 있다.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.
본 발명은 꾸지뽕 성분과 일반 양념재료를 혼합하여 양념소스를 제조하는 방법에 관한 것으로서, 여러 식품의 조미 용도로 사용할 수 있고 특히 건어물에 사용하여 건어물의 맛과 향을 개선하는데 효과적으로 적용할 수 있다.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.
꾸지뽕의 유용성분은 열매, 잎, 줄기, 뿌리, 수피에 모두 함유되어 있으나 꾸지뽕 열매에는 항산화 성분, 유기산, 비타민, 미네랄 등이 다량 함유되어 있으므로, 먼저 꾸지뽕의 열매 부위를 가공하여 양념소스에 사용한다.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. .
그런데 꾸지뽕 열매에는 쓴맛이 있어서 양념소스의 맛을 저해하는 단점과, 꾸지뽕 열매를 양념소스로 사용하기 위하여 마쇄하면 마쇄 과정에서 꾸지뽕 열매의 유용성분이 파괴될 우려가 있다.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.
이러한 문제를 방지하기 위하여, 본 발명에서는 꾸지뽕 열매를 당침하여 꾸지뽕액으로 제조하여 사용하며, 꾸지뽕 열매를 마쇄하지 않아도 꾸지뽕의 유용성분이 꾸지뽕액에 자연스럽게 용출되므로 마쇄한 것과 같은 효과를 얻을 수 있다.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.
먼저, 꾸지뽕 열매를 채취하여 깨끗이 세척한 후, 세척한 꾸지뽕 열매 100 중량부에 당류 80~120 중량부를 혼합하고 밀봉하여 상온에서 3~5 개월간 숙성시키며, 상기 숙성액을 여과하여 고형물이 제거된 꾸지뽕액을 제조한다.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
꾸지뽕 열매에는 수분이 많이 함유되어 있고 숙성하는 동안 꾸지뽕 열매에 함유된 수용성 성분이 당류의 삼투압 작용에 의해 수분과 함께 용출되어 액상(液狀)의 꾸지뽕액이 제조되며, 꾸지뽕액 중 고상(固狀)의 꾸지뽕 열매 잔류물을 여과하여 제거한다.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.
상기 당류로서 경제적인 측면에서 설탕을 사용하는 것이 바람직하나 기능성 측면에서 포도를 발효시킨 알코올 음료인 포도주를 사용하는 것이 바람직하며, 포도는 과일 중에서 당도가 매우 높아서 상기와 같은 삼투압 작용을 가능하게 하고 포도의 유용성분을 양념소스에 부가할 수 있으며, 포도주의 알코올 성분은 꾸지뽕 열매에 함유된 수불용성 성분까지 꾸지뽕액에 용출시키므로 꾸지뽕 열매의 수용성 및 수불용성 유용성분이 꾸지뽕액에 용출될 수 있다.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.
또한, 식물 기원의 쓴맛은 질소를 함유하는 염기성 유기화합물인 알칼로이드 성분에 기인한 경우가 많은데, 알코올 성분은 휘발성이 강하여 알칼로이드를 동반하여 휘발하므로 꾸지뽕 열매의 쓴맛을 감소시키고, 알코올의 방부 기능은 양념소스의 저장성을 증가시키는 데에도 도움을 준다.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.
포도주에는 포도의 당분이 발효과정에서 효모의 먹이로 소모되어 당도가 낮으므로, 포도주에 당이 함유되어 있는 양파 마쇄물과 배 마쇄물을 추가하는 것이 바람직하다.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.
양파에는 당분과 유황성분이 함유되어 있고 당분으로는 포도당, 자당, 과당, 맥아당 등이 많으며, 배(pear)는 당분이 10~13 % 정도 함유되어 있어서, 양파 마쇄물과 배 마쇄물은 포도주의 꾸지뽕 열매 용출작용을 도와서 꾸지뽕액의 제조가 원활히 진행될 수 있다.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.
배에는 인버테이스(invertase), 옥시다제(oxidase)와 같은 효소들이 함유되어 있고 인버테이스는 자당을 포도당과 과당으로 가수분해하는 반응을 촉매하므로, 배에 함유된 인버테이스가 숙성과정에서 양파의 자당을 포도당과 과당으로 분해하고 과당은 자당에 비하여 감미도가 높아서, 양파에 함유된 과당과 함께 자당으로부터 분해된 과당이 꾸지뽕 열매의 쓴맛을 상쇄하는 마스킹 효과를 제공할 수 있다.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.
또한, 양념소스에는 통상 소금이 많이 함유되어 고혈압을 유발하기 쉬우나, 양파와 배에는 칼륨이 많이 함유되어 나트륨을 체외로 배설시키므로 고혈압을 예방하는 효과가 있으며, 양파의 퀘르세틴(quercetin) 성분과 배의 펙틴 성분은 혈액 중 콜레스테롤 수치를 낮추는 데 도움을 준다.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.
더불어, 양파와 배에는 수용성 식이섬유소인 펙틴(pectin) 성분이 많이 함유되어 있고 펙틴은 물에 녹아 점성을 가지는 점액질의 콜로이드 용액이 되므로, 본 발명의 양념소스를 건어물 표면에 도포하여 건어물의 조미 용도로 사용할 경우 건어물 표면에 잘 결착되는 효과도 얻을 수 있다.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.
그런데 양파와 배에 함유된 펙틴 성분은 미숙 상태의 경우 불용성의 프로토펙틴(protopectin)이 많고 성숙됨에 따라 프로토펙틴이 가용성의 펙틴으로 변화되며, 프로토펙틴은 불용성이므로 점성을 나타내지 않고 펙틴은 점성이 높아서 양념소스가 식재료의 표면에 고루 도포되지 못하고 덩어리가 생길 우려가 있다.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.
따라서 양파와 배에 함유된 프로토펙틴을 펙틴으로 전환시키고 펙틴의 점성을 낮추어 양념소스에 포함시킬 필요가 있으며, 이를 위하여 꾸지뽕 열매, 포도주, 양파 및 배의 혼합물을 가열하면 프로토펙틴이 펙틴으로 전환되면서 펙틴이 포도주의 수분에 의해 가수분해되어 점도가 낮아지므로 상기의 문제가 해소되나, 가열에 의해 꾸지뽕 열매에 함유된 유용성분이 파괴되고 향기성분이 휘발하여 꾸지뽕 열매의 풍미와 기능성이 저하된다.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.
이러한 문제를 해소하기 위하여 먼저 포도주, 양파 및 배를 혼합한 후 가열하여 양파와 배에 함유된 프로토펙틴을 펙틴으로 전환시키면서 펙틴을 가수분해하여 점성을 낮추는 것이 바람직하며, 가열한 포도주, 양파 및 배의 혼합물을 상온으로 자연냉각시킨 후 꾸지뽕 열매와 혼합하여 숙성시킨다.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.
상기 가열은 20~40 분간 끓이는 것이 바람직하고, 20 분 미만이면 프로토펙틴의 펙틴 전환 및 펙틴의 가수분해가 미진하고 40 분을 초과하면 수분이 제거되면서 겔(gel)을 형성하여 오히려 점도가 높아지게 된다.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. .
양파 마쇄물과 배 마쇄물의 첨가량은 꾸지뽕 열매 100 중량부 기준 양파 마쇄물 10~20 중량부와 배 마쇄물 5~15 중량부를 첨가하는 것이 바람직하며, 상기 범위에서 꾸지뽕 열매의 유용성분이 적절히 용출되고 꾸지뽕 열매의 쓴맛이 적절히 감소하면서 양념소스의 맛을 저해하지 않는다.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.
상기와 같이 제조된 꾸지뽕액에 물과 양념재료를 혼합하여 양념소스를 제조하며, 양념재료로서 고추장, 탄산음료, 매실액, 식초, 간장, 후추, 액젓, 고추가루, 소금, 마늘, 글루탐산모노나트륨(monosodium glutamate), 생선가루 등을 포함할 수 있고 이들 중에서 1종 또는 2종 이상을 사용할 수 있으며, 양념소스의 용도에 따라 양념재료의 종류, 각 성분의 배합비를 조절할 수 있다.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.
상기 양념소스에 사용되는 물로서 꾸지뽕 경엽(莖葉)을 열수추출하여 사용하는 것이 바람직하며, 꾸지뽕의 유용성분은 열매뿐만 아니라 경엽에도 함유되어 있으므로 꾸지뽕 경엽의 열수추출액은 양념소스의 기능성을 향상시킨다.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 .
물 100 중량부에 꾸지뽕 경엽 20~50 중량부를 혼합하고 1~3 시간 끓이면 꾸지뽕의 유용성분이 물속에 충분히 용출되며, 이를 여과하여 고형물을 제거하면 꾸지뽕 경엽 열수추출액을 얻는다.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.
꾸지뽕의 경엽에 함유된 유용성분의 물속 용출을 촉진하기 위하여 꾸지뽕의 경엽을 덖어준 후 열수추출하는 것이 바람직하고 덖어준 후 분쇄하여 열수추출하는 것이 더욱 바람직하며, 꾸지뽕 경엽을 덖어주면 덖음 과정에서 꾸지뽕 경엽의 식물 조직이 부드러워져 꾸지뽕의 유용성분이 물에 좀 더 용출될 수 있고 덖은 꾸지뽕 경엽을 분쇄하여 열수추출하면 유용성분의 용출이 촉진되므로, 이러한 꾸지뽕 경엽 열수추출액을 양념소스에 첨가하면 양념소스의 기능성이 더욱 향상된다.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.
그런데 덖음에 의해 식물 조직이 부드러워지는 현상은 꾸지뽕 경엽의 세포벽의 손상을 수반하며, 세포벽이 손상되면 그 안에 있던 폴리페놀 계통의 플라보노이드 성분이 공기 중의 산소에 노출되고 이들 성분은 꾸지뽕의 경엽에 함유된 산화효소에 의해 산화되어 꾸지뽕 경엽의 유용성분이 파괴되는 문제가 발생한다.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.
또한, 덖음은 통상 가마솥 등을 가열하여 그 위에서 식물을 덖어주게 되는데, 가마솥의 금속성분은 플라보노이드 성분의 산화를 촉진하여 꾸지뽕 경엽의 유용성분이 더욱 파괴되기 쉽다.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.
이러한 문제를 방지하기 위하여 꾸지뽕 경엽에 식용유를 분무한 후 덖어주는 것이 바람직하며, 식용유는 덖음 과정에서 꾸지뽕 경엽 표면에 고루 도포되어 피막을 형성하므로, 꾸지뽕 경엽 성분을 산소와 차단하여 유용성분의 산화를 방지할 수 있다.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.
또한, 식용유는 덖는 과정에서 꾸지뽕 경엽이 타는 것을 억제하고 발연점이 높아서 덖는 온도에서 분해되지 않으므로 피막을 유지할 수 있으며, 꾸지뽕 경엽을 열수추출하는 중에 끓는 물에 씻겨나가므로 꾸지뽕 경엽의 열수추출에 지장을 초래하지 않고, 열수추출에 의해 식용유의 피막이 벗겨져도 꾸지뽕 경엽이 물 속에 잠겨서 공기와 차단된 상태이므로 유용성분의 산화가 방지된다.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.
식용유의 기름기는 양념소스에 윤기를 부여하여 양념소스가 사용되는 식재료의 시각적인 미감을 높일 수 있고, 또한 양념소스가 사용될 식재료에 따라 식용유를 제거하여 사용할 수도 있으며, 열수추출 과정에서 꾸지뽕 경엽과 분리된 식용유는 열수추출액의 상부에 뜨므로 상부 식용유를 걷어내면 식용유가 제거된 꾸지뽕 경엽 열수추출액을 얻을 수 있다.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.
상기와 같이 제조된 양념소스에는 꾸지뽕의 유용성분이 파괴되지 않고 온전히 함유되어 건강기능성이 우수하고 꾸지뽕의 쓴맛이 감소하여 풍미가 우수하며, 따라서 본 발명의 꾸지뽕 함유 양념소스는 여러 식품의 조미 용도에 폭넓게 사용할 수 있다.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
이하, 본 발명을 하기의 실시예, 비교예 및 시험예에 의거하여 좀 더 상세하게 설명한다.Hereinafter, the present invention will be described in more detail based on the following Examples, Comparative Examples and Test Examples.
단, 하기의 실시예는 본 발명을 예시하기 위한 것일 뿐, 본 발명이 하기 실시예에 의해 한정되는 것이 아니고, 본 발명의 기술적 사상을 벗어나지 않는 범위 내에서 치환 및 균등한 타 실시예로 변경할 수 있음은 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자에게 있어서 명백할 것이다.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.
<실시예 1><Example 1>
꾸지뽕 열매를 채취하여 깨끗이 세척한 후, 세척한 꾸지뽕 열매 1 ㎏에 설탕 1 ㎏을 혼합하고 밀봉하여 상온에서 4 개월간 숙성시켰으며, 상기 숙성액을 여과하여 고형물이 제거된 꾸지뽕액을 제조하였다.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.
꾸지뽕의 어린 잎과 줄기를 채취하여 깨끗이 세척한 후, 150 ℃로 가열한 솥에서 100 초간 덖음하고 상온으로 자연냉각시켰으며, 솥의 온도를 140 ℃, 130 ℃, 120℃로 단계별로 낮추면서 덖음 및 냉각을 3 회 추가반복한 후 분쇄하여 꾸지뽕 경엽 분쇄물을 얻었다.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.
음용수 10 ㎏에 상기 꾸지뽕 경엽 분쇄물 4 ㎏을 넣고 1 시간 끓인 다음 여과하여 고형물이 제거된 꾸지뽕 경엽 열수추출액을 제조하였다.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.
상기 꾸지뽕 경엽 열수추출액 1 ㎏에 상기 꾸지뽕액 40 g, 마늘 200 g, 간장 150 g, 양파 130 g, 고춧가루 80 g, 액젓 65 g, 글루탐산모노나트륨 25 g, 소금 15 g, 명태가루 10 g, 후추 3 g을 혼합하여 꾸지뽕 양념소스를 제조하였다.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.
<실시예 2><Example 2>
상기 실시예 1에서, 꾸지뽕액 제조시 설탕 1 ㎏ 대신에 포도주 1.2 ㎏을 사용한 것을 제외하고는, 상기 실시예 1과 동일한 방법으로 꾸지뽕 양념소스를 제조하였다.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.
<실시예 3><Example 3>
상기 실시예 2에서, 꾸지뽕액 제조시 양파를 갈아서 만든 양파 마쇄물 150 g과 배를 갈아서 만든 배 마쇄물 100 g을 추가하여 밀봉·숙성시킨 것을 제외하고는, 상기 실시예 2와 동일한 방법으로 꾸지뽕 양념소스를 제조하였다.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.
<실시예 4><Example 4>
상기 실시예 1에서, 채취하여 세척한 꾸지뽕의 잎과 줄기에 식용유를 분무하여 덖어주었으며, 제조된 꾸지뽕 경엽 열수추출액에서 상층부에 뜬 기름성분을 걷어내어 제거한 후 꾸지뽕액과 양념재료들을 혼합한 것을 제외하고는, 상기 실시예 1과 동일한 방법으로 꾸지뽕 양념소스를 제조하였다.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.
<비교예 1><Comparative Example 1>
상기 실시예 1에서, 세척한 꾸지뽕 열매를 마쇄하여 꾸지뽕액을 제조하고, 세척한 꾸지뽕의 잎과 줄기를 그대로 분쇄하고 열수추출하여 열수추출액을 제조한 후 이들을 양념재료들과 혼합하였으며, 이때 양념재료에 물엿 700 g과 설탕 300 g을 추가한 것을 제외하고는, 상기 실시예 1과 동일한 방법으로 꾸지뽕 양념소스를 제조하였다.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.
<비교예 2><Comparative Example 2>
상기 실시예 1에서, 꾸지뽕 경엽 열수추출액 대신에 음용수를 사용한 것을 제외하고는, 상기 실시예 1과 동일한 방법으로 꾸지뽕 양념소스를 제조하였다.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.
<시험예 1> 항산화 활성 측정<Test Example 1> Measurement of antioxidant activity
상기 실시예 1~4 및 비교예 1, 2에서 제조된 양념소스의 DPPH(1,1-diphenyl-2-picrylhydrazyl) 라디칼 소거능을 측정하여 항산화 활성을 분석하였다.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.
각 군별 시료를 각각 마쇄한 후 1 ㎎/㎖로 녹여서 희석한 시료액 100 ㎕와 0.4 μM DPPH 용액 100 ㎕를 혼합하여 37 ℃에서 암상태로 30 분간 반응 후 분광광도계를 이용하여 517 ㎚에서 흡광도를 측정하였다.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 라디칼 소거능은 시료를 첨가하지 않은 대조군과 시료 첨가군의 흡광도 차를 DPPH 라디칼 소거능 50 % 저해농도(SC50, scavenging concentration 50 %)로 표기하였고 그 결과를 하기 표 1에 나타내었다.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.
상기 표 1을 보면, 실시예 4의 항산화 활성이 가장 크고 실시예 2, 실시예 1, 실시예 3의 순으로 항산화 활성이 크게 측정되었는데, 실시예 4는 꾸지뽕의 잎과 줄기에 식용유를 분무한 후 덖어주어 식용유가 꾸지뽕의 잎과 줄기 표면에 피막을 형성함으로써 꾸지뽕에 함유된 항산화 성분의 산화를 억제한 결과로 판단된다.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.
실시예 2의 경우, 포도주의 알코올 성분이 꾸지뽕 열매에 함유된 수불용성의 항산화 성분까지 용출시켜 항산화 활성이 높아지고 실시예 3에서는 배 마쇄물에 함유된 점액질의 펙틴 성분이 꾸지뽕 열매의 항산화 활성을 약간 저해한 것으로 추정된다.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.
비교예는 실시예에 비하여 항산화 활성이 낮았는데, 비교예 1은 꾸지뽕 열매를 마쇄하는 과정에서 꾸지뽕 열매의 유용성분이 파괴되고, 꾸지뽕의 잎과 줄기를 그대로 분쇄하고 열수추출하여 꾸지뽕의 잎과 줄기의 유용성분이 열수추출액에 충분히 용출되지 않은 원인으로 판단되며, 비교예 2의 항산화 활성이 가장 낮아서 꾸지뽕의 잎과 줄기에 항산화 성분이 많이 함유되어 있음을 알 수 있다.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.
따라서 꾸지뽕 열매는 마쇄하지 않고 당류에 재워서 액으로 제조한 후 사용하는 것이 꾸지뽕 열매에 함유된 항산화 성분의 파괴를 최소화하고, 꾸지뽕 경엽은 그대로 열수추출하는 것보다 덖은 다음 열수추출하여 양념소스에 첨가하는 것이 바람직하며, 덖을 때 식용유를 분무한 후 덖어주는 것이 항산화 성분의 파괴를 최소화하는 점에서 좀 더 바람직함을 알 수 있다.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.
<시험예 2> 저장성 측정<Test Example 2> Storage stability measurement
상기 상기 실시예 및 비교예에서 제조된 양념소스를 명태포에 골고루 도포한 후 고온 다습한 환경에 보관하면서 부패가 발생하는 것을 육안 및 냄새로 관찰하였으며, 부패가 처음 관찰된 날을 하기 표 2에 나타내었다.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
상기 표 2에서, 부패는 비교예 2, 비교예 1, 실시예 3, 실시예 1, 실시예 2, 실시예 4의 순으로 발생하였는데, 이는 상기 시험예 1의 항산화 활성 측정 결과와 반대 경향을 나타낸다.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
즉, 꾸지뽕의 열매, 잎, 줄기에는 항균 및 항산화 성분이 함유되고 꾸지뽕의 처리방법에 따라 항균 및 항산화 성분이 유사한 비율로 양념소스에 포함되며, 따라서 양념소스에 항산화 성분이 많이 함유되면 항균 성분 또한 많아지게 되어 양념소스를 도포한 명태포의 부패발생이 늦추어진 것을 알 수 있다.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.
따라서 실시예와 같이 꾸지뽕 열매를 당류에 재워서 액으로 제조하여 사용하고, 꾸지뽕 경엽에 식용유를 분무하여 덖은 다음 열수추출하여 사용하는 것이 양념소스가 사용되는 식재료의 풍미를 오랫동안 보존할 수 있을 것으로 판단된다.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.
<시험예 3> 관능검사<Test Example 3> Sensory test
10 대에서 70 대까지의 남녀 각각 5 명씩 모두 70 명을 대상으로 상기 제조된 양념소스의 맛, 향, 색상 및 전체적인 기호도를 5 점 척도법으로 측정하여 그 평균값을 하기 표 3에 나타내었다.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.
상기 표 3에 나타난 바와 같이, 전체적으로 실시예가 비교예보다 맛과 향이 우수하였는데, 맛에서는 실시예 3과 실시예 2, 향에서는 실시예 4와 실시예 2가 우수하게 평가되었다.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.
실시예 2는 꾸지뽕액 제조시 포도주를 사용하여 양념소스의 맛과 향이 좋아지고 포도주의 알코올 성분이 휘발하면서 꾸지뽕 열매의 쓴맛을 감소시킨 것으로 판단되며, 실시예 3은 배에 함유된 효소들이 포도주, 배, 양파에 함유된 당 성분을 포도당과 과당으로 분해하여 양념소스의 감미를 높인 결과 꾸지뽕 열매의 쓴맛이 감소된 것으로 판단된다.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.
색상에서는 비교예 2가 가장 낮게 평가되어, 양념소스에 꾸지뽕 경엽 열수추출액을 사용하는 것이 음용수를 사용하는 것보다 양념소스의 색상을 좋아지게 함을 알 수 있다.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.
비교예의 경우, 꾸지뽕의 성분이 양념소스에 충분히 함유되지 못하여 맛, 향, 색상이 전체적으로 낮게 평가된 것으로 판단된다.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.
전체적인 기호도에서 실시예가 비교예보다 높게 평가되어 본 발명에 따른 꾸지뽕 양념소스의 상품성을 확인할 수 있었다.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)
상기 숙성된 꾸지뽕 열매 혼합물을 여과하여 고형물이 제거된 꾸지뽕액을 제조하는 단계;
꾸지뽕 경엽에 식용유를 분무한 후 덖어주고 분쇄하는 단계;
물 100 중량부에 상기 분쇄한 꾸지뽕 경엽 20~50 중량부를 혼합하고 1~3 시간 끓이는 단계;
상기 끓인 꾸지뽕 경엽 혼합물을 여과하여 고형물이 제거된 꾸지뽕 경엽 열수추출액을 제조하는 단계; 및
상기 꾸지뽕액에 상기 꾸지뽕 경엽 열수추출액과 양념재료를 혼합하는 단계;를 포함하며,
상기 숙성시키는 단계는 포도주, 양파 마쇄물 및 배 마쇄물을 혼합하여 20~40 분간 끓인 후 냉각시키고, 상기 냉각된 포도주, 양파 마쇄물 및 배 마쇄물의 혼합물에 꾸지뽕 열매를 혼합하여 숙성시키는 것을 특징으로 하는, 꾸지뽕이 함유된 양념소스의 제조방법.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.
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KR101742975B1 (en) * | 2015-11-30 | 2017-06-02 | 라연화 | Method for Manufacturing Kimchi Containing Sugar Immersion Extracts of Purslane |
KR101979445B1 (en) * | 2018-11-12 | 2019-05-16 | 박기량 | Spicy Sauce with Black garlic and Cudrania tricuspidata, Braised Spicy Chicken using the sauce, and Manufacturing method thereof |
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KR101719241B1 (en) * | 2016-09-21 | 2017-03-23 | 전운종 | Beverage for a a balsam pear extract and the producing method thereof |
KR101979445B1 (en) * | 2018-11-12 | 2019-05-16 | 박기량 | Spicy Sauce with Black garlic and Cudrania tricuspidata, Braised Spicy Chicken using the sauce, and Manufacturing method thereof |
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