KR102509350B1 - Sauce composition using grub and method for preparaing the same - Google Patents

Abstract

The present invention relates to a method for preparing a sauce for seasoning using adult cauliflower, including the steps of preparing seasoned soy sauce from kelp, preparing a seasoning solution of shiitake mushrooms, preparing a concentrate of adult cauliflower, and the kelp seasoning soy sauce, seasoning solution of shiitake mushrooms, and Prepare a viscous sauce solution by mixing and heating the concentrate of adult cauliflower in a certain ratio.
The sauce manufacturing method according to the present invention has the effect of displaying different flavors depending on the type of food by appropriately combining the unique seasoning characteristics of independently prepared kelp seasoned soy sauce, shiitake mushroom seasoning liquid, and flower radishes adult concentrate.

Description

Method for preparing sauce for seasoning using adult radish chinensis {Sauce composition using grub and method for preparing the same}

The present invention relates to a method for preparing a sauce for seasoning using adult dandelion flowers, and more specifically, to a method for manufacturing a sauce for seasoning using adults of dandelion dandelion, which is added to improve the taste when cooking food.

Slugs are mainly the larvae of insects belonging to the scarab superfamily. Most of the slugs currently traded in the market are white-spotted flower larvae that have lived on thatched roofs in the past. Research on food, cosmetics, and medicines targeting the larvae of .

Since ancient times, it has been known in the private sector that the larvae of the radishes are effective for liver diseases, and according to Donguibogam, the larvae of the radishes have a good effect on the prevention of adult diseases, recovery from fatigue, and the skin, as well as kidney disease, liver disease, stroke, diabetes, cancer, cataract, It is known to have efficacy in the treatment of postpartum wind, malignant mid-stage, stomatitis, abscess, ascites, dysmenorrhea, loss of vision, tetanus, breast cancer, hemorrhoids and fistulas, and stiff sides.

In particular, the larvae of pink radish are rich in protein, fat, inorganic substances, etc., and are effective in preventing adult diseases such as high blood pressure or diabetes, so various functional foods using larvae of pink radish are being developed along with pharmaceuticals and cosmetics.

Sauce is added to food to improve taste and color, and is a liquid or semi-liquid seasoning that brings out the characteristics of the main ingredients of cooking.

In recent years, as interest in improving health and food flavor has increased, preference is given to foods that are good in taste and aroma and beneficial to health using natural ingredients, and cooking at home is popular. Various types of cooking sauces, such as sauces added to specific dishes such as oriental dishes and all-purpose sauces universally applied to various dishes, have been developed and provided.

As a prior art related to foods or sauces made of larvae of flower radish, for example, in Patent Document 1, larvae of goji japonica in which the leaves of goji japonica are boiled in water for 5 to 20 seconds and then dried at 40 to 60 ° C. Dry yeast containing at least one sulfur-containing amino acid selected from the group consisting of methionine, cysteine and cystine, tocopherol, pyridoxine, ascorbic acid, calcium, magnesium, zinc and selenium. It discloses a functional food composition with improved palatability for cadmium discharge, characterized in that it comprises, and in Patent Document 2 (1) a mixture of cheonma powder and slug powder in a 1: 1 weight ratio is mixed at 121 ° C. and 1.2 Preparing by sterilizing at atmospheric pressure for 15 minutes; (2) preparing a culture medium by inoculating three types of lactic acid bacteria, Lactobacillus brevis, Lactobacillus fermentum and Lactobacillus plantarum, into a culture medium and culturing in an incubator at 37 ° C for 24 hours; And (3) adding 70 mL of sterilized water to 30 g of the sterilized mixture prepared in step (1), inoculating the lactic acid bacteria culture medium prepared in step (2) and incubating in an incubator at 37 ° C for 72 hours. However, the prior art is a technology related to a functional sample, which is not related to a sauce added to food for seasoning.

In addition, Patent Document 3 includes fermented soy sauce, Korean soy sauce, enzyme-digested seasoning liquid, fructooligosaccharide, sugar, fermented fruit liquid, licorice extract, green tea extract, and purified water. It is suitable for any dish and discloses an all-purpose soy sauce that can improve the flavor of the dish, but I could not find any prior literature disclosing a technique for preparing a sauce using the radish larvae.

The inventors of the present invention have completed the present invention as a result of a long research on seasoning sauce added to improve the taste when cooking food using the larvae of radishes bred for food.

Korean Registered Patent Publication No. 10-2114633 Korean Registered Patent Publication No. 10-2130332 Korean Registered Patent Publication No. 10-1928024

The problem to be solved by the present invention relates to the provision of a method for preparing a sauce for seasoning using adult cauliflower, and more particularly, to improve the taste when cooking various types of foods using adult cauliflower bred for food. It is an object of the present invention to provide a method for preparing a seasoning sauce that is universally added for use.

The slugs used in the method for preparing a seasoning sauce of the present invention are larvae of insects belonging to the superfamily Scarab, and are widely bred for food in farms, and refer to adult radishes that are more than 90% mature. ' is defined as

As a means of solving the problem to be solved in the present invention, a method for preparing a sauce for seasoning using adult cauliflower is to prepare a viscous sauce solution by combining kelp seasoning soy sauce, shiitake mushroom seasoning liquid, and adult cauliflower concentrate in a certain ratio.

In one embodiment of the present invention, a method for preparing a sauce for seasoning using adult cauliflower is a). Preparing kelp seasoned soy sauce, b). Preparing shiitake mushroom seasoning liquid c). Step of preparing a concentrate of adult flowers and d). It consists of preparing a viscous sauce solution by mixing and heating the kelp seasoned soy sauce, shiitake mushroom seasoning solution, and flower radish adult concentrate in a predetermined ratio.

In another embodiment of the present invention, a method for preparing a sauce for seasoning using adult cauliflower is a). After heating kelp, radish, red pepper seed, green onion, roasted onion, garlic, ginger, dried red pepper and apple with water, add brewed soy sauce, soup soy sauce and sugar to the kelp extract from which solids have been removed, and heat again at 70 ~ 80℃ The first step of preparing kelp seasoned soy sauce by concentrating while doing so, b). The second step of preparing shiitake mushroom seasoning liquid by heating dried shiitake mushrooms and rice wine with water at 100 ° C, concentrating while heating at 60 ~ 70 ° C, and separating the solids, c). After washing the fully matured larvae of the larvae of the larvae, removing foreign substances by immersing them in water, the dried larvae of the larvae of the larvae are heated with water at 120 to 140℃ under pressure to disintegrate the body of the larvae of the larvae of the larvae, and then the water bath solution of the larvae of the larvae is ground. and a third step and d) of separating and removing the solids to prepare a concentrate of flower radish larvae. 4th step of preparing a viscous sauce by mixing 15 to 20 parts by weight of the kelp seasoned soy sauce with 15 to 20 parts by weight of the kelp larvae concentrate and 10 to 15 parts by weight of the shiitake mushroom seasoning solution and then concentrating while heating at 100 ° C. for 4 to 5 hours. It consists of including

In the sauce manufacturing method according to the present invention, in order to combine the seasoning characteristics of kelp, shiitake mushrooms, and radish larvae, the kelp seasoning soy sauce manufacturing step, the shiitake mushroom seasoning solution manufacturing step, and the radish radish larvae concentrate manufacturing step are separated and independently performed. made up of

It is possible to appropriately adjust the elution temperature or elution time of the active ingredients from the source materials by separately performing the kelp seasoned soy sauce preparation step, the shiitake mushroom seasoning solution preparation step, and the flower radish larvae concentrate preparation step separately and independently.

The method for preparing the sauce according to the present invention consists of displaying different flavors according to food types by appropriately combining the unique seasoning characteristics of independently prepared kelp seasoned soy sauce, shiitake mushroom seasoning liquid, and flower radish larvae concentrate.

The sauce manufacturing method according to the present invention has the effect of displaying different flavors depending on the type of food by appropriately combining the unique seasoning characteristics of independently prepared kelp seasoned soy sauce, shiitake mushroom seasoning liquid, and flower radishes adult concentrate.

In addition, it has advantages from a business point of view, such as contributing to the increase in income of farmers breeding flower radish by increasing consumption by increasing the effectiveness of flower radish consumed as a material for health food.

Hereinafter, the present invention will be described in detail through specific details, examples and test examples for carrying out the invention, but the present invention is not limited by the description of the examples.

The method for preparing a sauce for seasoning using adult radish radish according to the present invention is a). Kelp, radish, apple, red pepper seed, green onion, roasted onion, garlic, ginger, dried red pepper and rice wine with water are first heated at 100℃, then heated again at 70 ~ 80℃, and then brewed in kelp extract from which solids have been removed. A first step of preparing seasoned kelp seasoned soy sauce by adding soy sauce, soup soy sauce and sugar and heating again at 70 to 80 ° C, b). Dried shiitake mushrooms are concentrated while heating at 70 ~ 80 ℃ with water, and then the solids are separated to produce shiitake mushroom seasoning liquid. Step 2, c). After washing the fully mature adult floral ivy, removing foreign substances by immersing it in water, drying the adult ivy ivy with water under pressure at 120 ~ 140 ° C. , the third step and d) of preparing a concentrated liquid for adult pollinators by separating and removing solids. 4th step of preparing a viscous sauce by mixing 15 to 20 parts by weight of the kelp seasoned soy sauce with 15 to 20 parts by weight of the adult pollen concentrate and 10 to 15 parts by weight of the shiitake mushroom seasoning solution, and then concentrating while heating at 100 ° C. for 4 to 5 hours. It consists of including

The first step of the present invention is a process of manufacturing kelp seasoned soy sauce with kelp seasoning as a main component, and it is preferable to soak dried kelp in water before use, and when heating with water, first at 100 ° C. After heating, it is preferable to perform secondary heating at 70 to 80°C.

The kelp extract is 10 to 20 parts by weight of kelp, 20 to 30 parts by weight of radish, 5 to 10 parts by weight of apple, 2 to 5 parts by weight of red pepper seeds, 10 to 15 parts by weight of green onion, 10 to 20 parts by weight of roasted onion, based on 100 parts by weight of water It is preferable to mix in a ratio of 2 to 5 parts by weight of garlic, 2 to 5 parts by weight of ginger, 2 to 5 parts by weight of dried red pepper, and 5 to 10 parts by weight of refined rice wine. It is preferable to heat at 90 - 100 ° C for 2 - 3 hours because the components inside are eluted.

In the first step, the seasoned kelp soy sauce consists of adding the kelp extract, brewed soy sauce, soup soy sauce, and sugar separately, that is, after preparing the kelp extract, brewed soy sauce, soup soy sauce, and sugar.

In the first step, when brewed soy sauce and soup soy sauce are mixed with kelp from the beginning and heated, it is difficult to adjust the soy sauce concentration (salinity) of kelp seasoned soy sauce, which is not preferable, and brewed soy sauce based on 100 parts by weight of kelp extract It is blended with 30 to 50 parts by weight, 20 to 30 parts by weight of soup soy sauce, and 5 to 10 parts by weight of sugar.

The second step of the present invention is a process of preparing a shiitake mushroom seasoning liquid containing shiitake mushroom seasoning as a main component, mixing 30 to 40 parts by weight of dried shiitake mushrooms with respect to 100 parts by weight of water, heating at 70 to 80 ° C. It consists in preparing a shiitake mushroom seasoning liquid by separating the solids after concentration.

In the second step, fresh shiitake mushrooms can be used, but it is preferable to use dried shiitake mushrooms, and the scent of shiitake mushrooms can be eluted at a higher concentration by eluting only with dried shiitake mushrooms.

The third step of the present invention is a process for preparing a concentrated solution of adult cauliflower, and 40 to 50 parts by weight of dry cauliflower is mixed with respect to 100 parts by weight of water, and cauliflower is a liver disease treatment, thrombolytic agent, blood pressure enhancing action, etc. The pharmacological effect was shown, and the general component had a very high crude protein content of 57.86% on a dry basis, and it was confirmed that it contained 16.57% of crude fat, 8.36% of crude fiber, and 5.38% of crude ash.

The dried cauliflower is washed with water with more than 90% mature adult cauliflower, then soaked in water for about 10 hours to remove foreign substances, and freeze-dried the selected adult cauliflower as it is or lightly with water to break the selected adult cauliflower. After being cooked to death, it is dried by hot air.

In the third step, since it takes a long time to elute the active ingredient by simply heating the dried pollen imago at 100 ° C, it is heated at 120 ~ 140 ° C under pressure to obtain a state in which the body of the dried pollen larvae is disassembled. Obtain the solution of water bath for the larvae of the larvae.

It is also possible to remove the solids by using the adult water bath solution as it is, but it is not preferable to lose a lot of active ingredients from the adult water bath solution. After finely grinding using the trituration liquid, the solids are removed by filtration to prepare a concentrated solution of adult pollen flowers.

The fourth step of the present invention is a process of preparing the sauce according to the present invention by mixing the kelp seasoned soy sauce, shiitake mushroom seasoning liquid, and flower radish adult concentrate prepared in the first to third steps in a predetermined ratio.

In the fourth step, 15 to 20 parts by weight of the kelp seasoned soy sauce is mixed with 15 to 20 parts by weight of the adult pollen concentrate and 10 to 15 parts by weight of the shiitake mushroom seasoning solution, and then concentrated while heating at 100 ° C. for 4 to 5 hours to obtain a viscous sauce. The sauce according to the present invention can be prepared by adjusting the combination ratio of the kelp seasoned soy sauce, shiitake mushroom seasoning liquid, and flower radish adult concentrate according to the type of food. In addition, the flavor (taste) of the sauce appears differently depending on the combination ratio of the kelp seasoned soy sauce, shiitake mushroom seasoning liquid, and flower radish concentrate.

The sauce according to the present invention can be added to the production of soybean paste and gochujang, and can be added to various types of soups and stews to improve taste, so it can be added universally to various types of foods, and for seasoning depending on specific foods. It is possible to appropriately adjust the addition ratio of the sauce.

<Example>

- Manufacture of kelp seasoned soy sauce (1st step)

10 parts by weight of kelp, 20 parts by weight of radish, 5 parts by weight of apple, 2 parts by weight of red pepper seed, 10 parts by weight of green onion, 10 parts by weight of roasted onion, 2 parts by weight of garlic, 2 parts by weight of ginger, Add 2 parts by weight of dried red pepper and 5 parts by weight of rice wine, heat first at 100 ° C. When the contents boil, lower the temperature, heat secondly at 80 ° C, and completely separate and remove solids from the contents. Based on parts by weight, 30-50 parts by weight of brewed soy sauce, 20-30 parts by weight of soup soy sauce, and 5-10 parts by weight of sugar are added, and heated and concentrated again at 80 ° C. to prepare kelp seasoned soy sauce.

- Manufacture of shiitake mushroom seasoning liquid (2nd step)

In a water bath, 40 parts by weight of dried shiitake mushrooms are mixed with 100 parts by weight of water, heated and concentrated at 80 ° C, and then the solids are separated to prepare a shiitake mushroom seasoning liquid.

- Manufacture of concentrated solution of adult cauliflower (third step)

Into a pressurized container (pressure cooker), 50 parts by weight of prepared dried flowering ivy imago was added to 100 parts by weight of water, and heated under pressure at 120 to 140 ° C to disintegrate the body of the ivy adult iris. After cooling, and then pulverizing the bath solution of the adult flower ivy using a blender equipped with a blade, the solids are separated and removed with a filter cloth to prepare a concentrate of the adult flower ivy.

- Sauce preparation (4th step)

The above-prepared kelp seasoned soy sauce, shiitake mushroom seasoning liquid, and flower radish adult concentrate were put into a heating container at 15 to 20 parts by weight of kelp seasoned soy sauce, 10 to 15 parts by weight of shiitake mushroom seasoning liquid, based on 100 parts by weight of kelp seasoned soy sauce, and then heated at 100 ° C. Prepare a sauce by concentrating while heating for 4 - 5 hours.

<Test Example 1>

A sensory test was performed on 50 housewives for the sauce of the present invention prepared according to the manufacturing method of <Example>, and the results are shown in Table 1 below.

division very good Great commonly Inadequate very poor smell (smell) 10 15 15 5 Exterior 25 15 5 taste (flavor) 30 15 5

As shown in [Table 1], the sauce according to the present invention was found to be excellent in quality in terms of taste and smell (smell), and was generally good in terms of preference.

Claims (5)

a). Based on 100 parts by weight of water, 10 to 20 parts by weight of kelp, 20 to 30 parts by weight of radish, 5 to 10 parts by weight of apple, 2 to 5 parts by weight of red pepper seeds, 10 to 15 parts by weight of green onion, 10 to 20 parts by weight of fried onion, 2 garlic ~ 5 parts by weight, 2 ~ 5 parts by weight of ginger, 2 ~ 5 parts by weight of dried red pepper, and 5 ~ 10 parts by weight of refined rice wine are blended, heated first at 100 ° C, then heated second at 70 ~ 80 ° C, and solidified. 30 to 50 parts by weight of brewed soy sauce, 20 to 30 parts by weight of soup soy sauce, and 5 to 10 parts by weight of sugar are mixed and added to 100 parts by weight of the removed kelp extract, and concentrated while heating to prepare seasoned kelp seasoned soy sauce A first step,
b). A second step of preparing a shiitake mushroom seasoning liquid by concentrating dried shiitake mushrooms with water at 70 ~ 80 ° C and separating solids,
c). After 90% or more fully-ripened adults of flowering plants were washed with clean water, and then soaked in water for 10 hours to remove foreign substances, dried adult plants of flowering plants with water were heated to disintegrate the body of flowering plants, and solids were obtained from the water bath. The 3rd step of preparing a concentrate of adult cauliflower by separating and removing
d). A flower characterized in that it comprises a fourth step of preparing a viscous sauce by mixing 15 to 20 parts by weight of kelp seasoning soy sauce with 15 to 20 parts by weight of adult pollen concentrate and 10 to 15 parts by weight of shiitake mushroom seasoning solution and then concentrating while heating. A method for preparing a seasoning sauce using adult muji. delete delete The method of claim 1,
The 3rd step is to grind dried flower ivy adults under pressure with water at 120 ~ 140 ° C. to disintegrate the body of flower ivy adults, and separate and remove the solids to prepare a flower iris adult concentrate. Method for producing seasoning sauce using adult radish radish, characterized in that. A sauce for seasoning using adult cauliflower prepared by the method of any one of claims 1 or 4.