KR102521110B1 - A seasoning composition for salted vegetable and manufacturing method of salted vegetable having fish sauce - Google Patents

Abstract

According to the present invention, a seasoning composition contains plant extract as an active ingredient, thereby eliminating fishy smell of vegetables, suppressing rancidity due to bacterial growth, and improving texture and taste at the same time, so that the seasoning composition can increase preference by having a much better texture and flavor than existing salted vegetables. Additionally, the seasoning composition has the effect of preventing excessive use of salt by replacing salt previously used for seasoning with fish sauce.

Description

Salted fish seasoning composition for seasoning vegetables and method for manufacturing vegetables containing fish sauce containing the same {A seasoning composition for salted vegetable and manufacturing method of salted vegetable having fish sauce}

The present invention relates to a salted fish seasoning composition for seasoning vegetables and a method for producing vegetables containing fish sauce containing the same, and in detail, suppresses browning and rancidity of vegetables by including plant extracts in fish sauce and increases shelf life, At the same time, it relates to a salted seasoning composition for seasoning vegetables that can improve the taste by removing the peculiar odor of vegetables and a method for manufacturing vegetables containing fish sauce containing the same.

The method of pickling vegetables by traditional salting and fermentation is natural fermentation by wild strains derived from raw materials. Korean Patent Publication No. 10-2010-43567 discloses a method for producing onion pickle by washing and cutting onions, heat-sterilizing an immersion solution containing anchovy stock, vinegar, sugar, etc., and then adding onions to the immersion solution and aging. Korean Patent No. 10-965272 discloses a method for manufacturing plum pickles in which fresh plums are salted, desalted, enucleated, and then soaked, and the soaked plums are put in a seasoning solution with adjusted acidity and sugar, immersion aged, and then sterilized. Korean Patent No. 10-863601 discloses a method for manufacturing matsutake mushroom pickle, which heats and cools matsutake mushrooms, prepares a pickling solution, adds matsutake mushrooms to the pickling solution, and heat-sterilizes them. , Although the types of vegetables are different, all of them are inventions related to the manufacturing method of vegetables by traditional natural fermentation.

However, the traditional method of producing vegetables using natural fermentation is fermented by wild strains derived from raw materials, and there is a high possibility of off-flavors such as bitter taste, and it is impossible to constantly control the natural fermentation strains, so standardization of manufacturing quality is required. It has difficult limits.

In addition, sodium chloride contained in saline solution performs functions such as osmotic pressure, body fluid volume control, acid and alkali balance maintenance, nerve stimulation and muscle excitability maintenance in the body. It increases the secretion of norepinephrine, an adrenal medullary hormone involved in blood pressure, and increases the peripheral resistance of blood vessels, causing high blood pressure. Since the increase can cause diabetes, the intake of sodium chloride is gradually reduced in modern eating habits, but in the case of pickled vegetables, it is difficult to reduce the sodium content because the storage period is drastically reduced when the amount of sodium chloride is reduced.

Therefore, the demand for safe, healthy, and delicious pickled vegetables is gradually increasing among consumers, but the existing technology does not fully satisfy these demands.

Republic of Korea Patent Publication No. 10-2010-0043567 (April 29, 2010) Republic of Korea Patent No. 10-0965272 (June 14, 2010) Republic of Korea Patent No. 10-0863601 (October 08, 2008)

The present invention has been made to solve the above problems, and more specifically, by treating vegetables with a composition containing plant extracts in fish sauce, browning and rancidity of vegetables are suppressed, storage stability is increased, and peculiar odors peculiar to vegetables are removed at the same time. It is an object of the present invention to provide a seasoning composition for salted fish for seasoning vegetables that can improve the taste and a method for producing vegetables containing fish sauce containing the same.

The present invention relates to a salted fish seasoning composition for seasoning vegetables and a method for producing vegetables containing fish sauce containing the same.

One aspect of the present invention relates to a salted fish seasoning composition for seasoning vegetables containing a fish sauce, a browning inhibitor, and a plant extract as active ingredients.

In the present invention, the fish sauce includes one or more selected from canary fish sauce, anchovy fish sauce, hairtail fish sauce, tuna fish sauce, and squid fish sauce,

The plant extract is characterized in that it is extracted from any one or a plurality of plants selected from Yinyanggwak, Cornus officinalis, goji, hasuoh, yulpi, sock knee, sukjihwang and seaweed.

In addition, the vegetables are bean sprouts, bean sprouts, spinach, bracken, siraegi, chwinamul, horseradish, shoots of horseradish, radish, ssambagwi, chamnamul, Chinese cabbage, cabbage, cucumber, onion, radish, carrot, red pepper, garlic, and any one or more selected from garlic shoots Characterized in that, the browning inhibitor is phytic acid, ascorbic acid, sodium ascorbyl phosphate, magnesium ascorbyl phosphate, calcium ascorbyl phosphate, ascorbic acid polypeptide, ascorbyl dipalmitate, ascorbyl From palmitate, ascorbyl glucoside, ethyl ascorbyl ether, ascorbyl stearate, ascorbyl ethylsilanol pectinate, ethyl ascorbyl ether, ascorbyl tetraasopalmitate and ascorbyl dipalmitate Any one selected or may include a plurality.

In addition, the salted seasoning composition for seasoning vegetables may further include any one or a plurality selected from minced onion, pineapple, green onion, minced garlic, minced ginger, rice wine, sugar, sesame seeds, and black pepper powder.

Another aspect of the present invention is

a) Any one or a plurality of vegetables selected from bean sprouts, bean sprouts, spinach, bracken, siraegi, chwinamul, horseradish, shoots of horseradish, rhubarb, rhubarb, cabbage, cucumber, onion, radish, carrot, red pepper, garlic, and garlic shoots grooming;

b) finely spraying the seasoning composition for marinating vegetables according to the above on the vegetable or immersing the vegetable in the seasoning composition; and

c) ripening the vegetables subjected to step b);

It relates to a method for producing vegetables containing fish sauce comprising a.

The seasoning composition according to the present invention contains plant extracts as an active ingredient to eliminate the odor of vegetables, suppress rancidity due to bacterial growth, and improve texture and taste at the same time, thereby providing a much better texture and flavor than conventional salted vegetables. You can increase your preference by taking it. In addition, the seasoning composition has an effect of preventing excessive use of salt by replacing salt conventionally used for seasoning with fish sauce.

Hereinafter, the salted seasoning composition for seasoning vegetables according to the present invention and the manufacturing method of vegetables containing fish sauce containing the same will be described in more detail through specific examples or examples. However, the following specific examples or examples are only one reference for explaining the present invention in detail, but the present invention is not limited thereto, and may be implemented in various forms.

Also, unless defined otherwise, all technical and scientific terms have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. The terminology used herein in description is merely to effectively describe a particular embodiment and is not intended to limit the invention.

Also, the singular forms used in the specification and appended claims may be intended to include the plural forms as well, unless the context dictates otherwise.

Salted fish seasoning composition for seasoning vegetables according to the present invention may contain fish sauce, browning inhibitors and plant extracts as active ingredients, and if necessary, minced onion, pineapple, green onion, minced garlic, minced ginger, rice wine, sugar, It may further include any one or a plurality of vegetables or seasonings selected from sesame seeds and pepper powder.

In the present invention, the fish sauce can be added to add umami to the seasoning composition and at the same time to kill the breath of vegetables and prevent rancidity to maintain freshness while eliminating excessive sodium intake, which is a disadvantage of general salting.

In Korea, since ancient times, a storage method by salting has been developed to prevent vegetables from rancidity while being relatively easy to consume even in winter when it is difficult to harvest vegetables because they can be stored for a relatively long time. In particular, vegetables are generally juicy and have a unique flavor, which can increase the taste and appetite of consumers, but have disadvantages in that long-term storage is difficult due to continuous respiration and microbial contamination during storage after harvest. Therefore, as part of efforts to stabilize the supply and demand of raw materials and secure preservation, traditional pickling methods have been developed, and there are a wide variety of types, from instant pickles seasoned with table salt to pickled pickles in salt for dozens of days and then pickled for a long period of time with seasonings such as soy sauce and soybean paste. do.

Vegetables are vegetables, fruits, seaweed, etc., as main raw materials, pickled in salt, vinegar, saccharides, or soybeans, and then processed as they are or by adding other foods to them. However, it is difficult to prioritize taste or texture, which makes it difficult to satisfy consumers' preference and has limitations in mass consumption and development.

In particular, vegetables have no choice but to add excessive salt for storage, and these vegetables have a dull component of common salt, so the original taste fades, and in the case of regular salt, the more salt is consumed, the more harmful it is to health.

In addition, since off-flavors unique to vegetables, especially by lipoxygenase that promotes the dioxidation of unsaturated fatty acids in lipids contained in small amounts, are easily generated, this also has the effect of further lowering the palatability of vegetables.

Therefore, in order to solve this problem, the present invention supplies insufficient salt by immersing vegetables in a seasoning composition containing fish sauce having a certain salinity or spraying the seasoning composition on vegetables, and at the same time, various useful items contained in fish sauce By supplying ingredients to vegetables, they can prevent rancidity of vegetables, remove peculiar odors, retain moisture, and improve taste and aroma.

Jeotgal is a traditional fermented food in which a large amount of salt is added to the muscles or intestines of fish and shellfish, and then proteins are decomposed by autodigestive enzymes or enzymes of microorganisms during the maturation process, resulting in a unique taste and texture. Microorganisms involved in the maturation and fermentation of salted fish are salt-tolerant bacteria that can grow in high salt concentrations and are known to affect the nutrition and flavor of products.

In particular, as described above, autophagic enzymes or microorganisms contained in salted fish inhibit the growth of harmful bacteria, and at the same time, they can suppress rancidity by improving the storage stability of small amounts of protein or lipid contained in vegetables, and at the same time exo As proteins contained in vegetables are converted into free amino acids such as glutamic acid or aspartic acid by autophagic enzymes such as endotype protease and the like, taste and flavor can be greatly improved.

The fish sauce that can be used in the present invention is not limited to the type or manufacturing method, and for example, salted foods such as canary fish sauce, anchovy fish sauce, cutlass fish sauce, tuna fish sauce and squid fish sauce, etc. You may use more than one.

In the present invention, more preferably, anchovy fish sauce, hairtail fish sauce, or a mixture thereof can be used as the fish sauce.

In the present invention, the anchovy fish sauce and cutlass fish sauce are liquid salted fish sauce made from anchovies or cutlass fish, and the anchovy fish sauce is a liquid salted fish sauce made by salting raw anchovies and aging them for at least 3 months. Anchovy (scientific name Engraulis japonica, Mediterranean origin is called Anchovy) is a saltwater fish of the herring order anchovy family, and its body length is about 15 cm, and its body is thin and long and slightly flat. It is a coastal migratory fish and feeds on plankton. The spawning season continues almost all year round, but the sexual season is twice from spring to summer and autumn. The eggs are elongated and transparent floating. Both adult and juvenile fish have high production and are caught with purse seiners and hatch nets. It is made and eaten by drying, salting, or stewing, and is also used as live bait for bonito fishing.

In the present invention, the hairtail is a saltwater fish of the mackerel hairtail family. It is also called door (刀魚) or knife-chi because it has a long body like a sword. Young individuals are called pulchi. The body is about 1 m in length, and the body is thin, long, and flat. The tip of the tail is long and looks like a string, and the space between the eyes is flat. The mouth is large and the lower part protrudes, and the tips of the teeth in the front part of both jaws are hooked. There is no pelvic fin, caudal fin, or lumbar spine, and the dorsal fin is long and covers the entire dorsal surface. The anal fin is shaped like a small protrusion. There are no scales, the side line is slanted above the pectoral fin, and the body color is silvery white.

Hairtail mainly contains nutrients such as protein and amino acids, and in particular, the amino acids have many essential amino acids such as tryptophan, lysine, phenylalanine, methionine, leucine, and valine, and fatty acids constituting lipids contain highly unsaturated fatty acids EPA and DHA content It is effective in improving memory as well as reducing cholesterol in the blood and preventing circulatory diseases such as arteriosclerosis. It is rich in minerals such as calcium, phosphorus and sodium, making it a good fish to prevent osteoporosis and supplement nutrition for growing children. It is widely known.

In the present invention, either anchovy fish sauce or hairtail fish sauce may be used as the fish sauce, but it is preferable to use a mixture of anchovy fish sauce and hairtail fish sauce. This is because the types and contents of free amino acids of anchovy and hairtail are different from each other. For example, in the case of anchovy, the content of glutamic acid is high, and in the case of hairtail, the content of aspartic acid is relatively high compared to that of anchovy. As the types of amino acids increase, the umami and flavor increase further.

In the present invention, when the anchovy fish sauce and hairtail fish sauce are mixed and used as described above, the composition ratio of the anchovy fish sauce and hairtail fish sauce is preferably 5 to 8: 2 to 5 by weight, respectively. The reason for having the above composition ratio is to further amplify the savory taste while reducing the bitter taste. In particular, when the content of hairtail fish sauce is added less than the above range, the increase in umami taste is insufficient, and when more than the above range is added, hairtail fish sauce Since histidine, which is contained in a large amount, gives a bitter taste, the flavor of the prepared seasoned meat is reduced.

The manufacturing method of the fish sauce according to the present invention is not limited. Specifically, after selecting the anchovy or hairtail, 15 to 25 parts by weight of sun salt is mixed with 100 parts by weight of anchovy or hairtail, and then aged at room temperature (20 ° C) for 200 to 400 days. At this time, if necessary, protease can be further added to remove the off-flavor of the vegetable and further enhance the umami taste. Aged hairtail or anchovies can produce fish sauce by removing sediment from the fermentation broth, separating the supernatant, and then allowing it to stand.

In the present invention, the vegetable is not limited to the type of ingestible vegetable to be pickled for long-term storage, and is particularly preferably used for vegetable seasoning. Examples of the above-described vegetables include bean sprouts, bean sprouts, spinach, bracken, siraegi, chwinamul, horseradish, shoots, rhubarb, rhubarb, ssambap, and chamnamul, as well as cabbage, cabbage, cucumber, onion, radish, carrot, It may include red pepper, garlic, garlic shoots, etc., but may also include seaweed, fruits, etc. in addition, but is not limited thereto.

In the present invention, the browning inhibitor is added to suppress the phenomenon that vegetables or fruits, especially fruits such as apples, meet oxygen and change color and taste, specifically, ascorbic acid and its derivatives, phytic acid, etc. can include

However, in the case of ascorbic acid, it can itself cause browning by oxidase, so it is very difficult to select the amount added and the substances added together, and the unique taste of ascorbic acid can change the taste of fruits and vegetables. It is desirable to selectively apply it because it can cause a high selling price and it is difficult to apply it to domestic and foreign fresh convenience foods from an economic point of view.

Examples of such browning inhibitors include phytic acid, ascorbic acid, sodium ascorbyl phosphate, magnesium ascorbyl phosphate, calcium ascorbyl phosphate, ascorbic acid polypeptide, ascorbyl dipalmitate, ascorbyl palmitate. selected from ascorbyl glucoside, ethyl ascorbyl ether, ascorbyl stearate, ascorbyl ethylsilanol pectinate, ethyl ascorbyl ether, ascorbyl tetraasopalmitate and ascorbyl dipalmitate It may include any one or a plurality of, and more preferably, it is good to use a mixture of phytic acid and ascorbic acid derivatives.

The phytic acid is a component obtained from the hull of unpolished whole grains, and can be effectively coated on the surface of vegetables to form a thin film. Through this, it is possible to effectively suppress browning by blocking direct contact with oxygen of vegetables, and has a simple manufacturing process because it is water-soluble and easy to apply.

In addition, the ascorbic acid derivative is a derivative of vitamin C, and has relatively low antioxidant properties compared to vitamin C, but can sufficiently inhibit rancidity and browning of vegetables due to its high antioxidant properties compared to other ingredients, and has a low taste and aroma. The taste and aroma of the seasoning composition according to the present invention may not be impaired.

Preferably, the weight ratio of the phytic acid and the ascorbic acid derivative may be 0.1 to 1:9 to 9.9, respectively. If the composition ratio is out of the above range, the texture and taste of the vegetable may be impaired or the formation of the coating film may be slow, resulting in noticeable browning.

In addition, the browning inhibitor is preferably added in an amount of 1 to 5 parts by weight based on 100 parts by weight of the fish sauce. When the browning inhibitor is added in an amount less than the above range, the effect of inhibiting browning of vegetables is insignificant, and if it exceeds the above range, palatability may be deteriorated due to an increase in unique acidity.

In the present invention, the plant extract eliminates the off-flavor of vegetables, especially the off-flavor caused by the above-mentioned lipoxygenase, improves storage stability, and at the same time contains a large amount of other active ingredients such as polyphenols, which are added to supplement insufficient nutrients. Specifically, it may include those extracted from any one or a plurality of plants selected from Yinyanggwak, Cornus officinalis, Goji, Hasuoh, Yulpi, Soemul, Sukjihwang, and Hamcho.

In general, vegetables are newly produced with beneficial ingredients such as vitamins A, B2, and C that are effective for fatigue recovery and skin beauty during the development process, but enzymes such as lipoxygenase are also produced.

Lipoxygenase is an iron-containing enzyme that catalyzes the dioxygenation of unsaturated fatty acids in lipids, and is mainly contained in the stem tips of shoots. The lipoxygenase generates an off-flavor in the process of accelerating the decomposition and oxidation of unsaturated fatty acids, which is a peculiar off-flavor of vegetables generated during the cooking process.

In particular, lipoxygenase is a representative oxidizing enzyme that is mainly involved in off-flavor, discoloration, lignification of cut surfaces, etc., and acts as a factor in deteriorating the quality and taste of vegetables. Lipoxygenase is the reason why cut vegetables sold on the market, especially washed cut vegetables sold for fried rice or stew, emit an unpleasant odor when opened.

The plants suppress the activity of lipoxygenase contained in vegetables, so that fishy smell does not occur even when opened or cooked after storage, compared to existing vegetables that must be self-ripened in an airtight state to remove fishy smell. Various cooking methods can be applied, and additionally, there are additional effects such as antioxidant and anti-inflammatory effects of the herbs.

The Yinyanggwak ( Epimedii Herba ) is listed in the Korean Pharmacopoeia, and contains icariin as an aerial part of a plant belonging to the barberry family and a related plant belonging to the same genus, and further essential oil, ceryl alcohol, tannin ( tannin), fats and oils are contained, and fatty acids are palmitic acid, stearic acid, oleic acid, and linoleic acid. It has an aphrodisiac effect and has a distinct blood pressure lowering effect by dilating peripheral blood vessels. It also has a hypoglycemic effect, diuretic in small amounts and antidiuretic in large amounts, and in antibacterial tests, it has an inhibitory effect on all of the poliovirus and other intestinal disease toxins. has It has the effect of strengthening the kidneys, strengthening the yang, blowing wind, and dehumidifying.

Cornus officinalis ( Corni fructus ) is a long oval fruit that turns from green to red in August-October and has an astringent and strong sour taste with a slight sweetness. The flesh and seeds are separated and the flesh is used as an ingredient for alcohol, tea, and herbal medicine. The flesh contains glycosides such as cornin, morroniside, loganin, tannin, and saponin, and organic acids such as grape acid, malic acid, and tartaric acid. It also contains vitamin A and a large amount of sugar.

The goji berry is a fruit of the goji tree ( Lycium chinense ), and has been used as a medicine to replenish energy and clear eyes in oriental medicine, and was dried and used as a tea or soaked in alcohol and used as food. Goji berries contain various components such as betaine, zeaxanthin, carotene, thiamine, and vitamins A·B1·B2·C.

In particular, betaine, which is abundant in goji berries, has been reported to suppress fat accumulation in the liver and lower blood pressure as a result of animal experiments. In addition, pharmacological effects of goji berries include antioxidant, eye protection, blood sugar lowering, anti-aging, cardiovascular activity, antibacterial and anticancer activity.

The Yulpi ( Castanea crenata inner shell, CI ) is also called part (扶), that is, it refers to the shell of a chestnut, and when it is mixed well with honey and applied, the skin contracts tightly to smooth out wrinkles on the face of the elderly It is described in the herbal medicine that it is effective. In addition, it is excellent in stopping constipation and diarrhea due to its warm nature, and has excellent antioxidant and preservative effects as it contains a large amount of polyphenols such as catechin, epicatechin and garlic acid.

The sewage ( Polygonum multiflorium Thunb. ) belongs to the genus Polygonum and is a perennial plant with vines. Roots form thick lumps. The leaves are heart-shaped and attached alternately. Small white flowers bloom in autumn and are planted all over the country. Shouo refers to the root, which is harvested in the fall, washed in water, and dried in the sun. The root contains 1.8% of oxymethylatraquinone derivative, 45% of starch, 3% of essential oil, and 3.7% of lecithin. The application of Hasuo is to use the roots in the treatment of motion sickness such as postpartum and senile constipation, scabies and eczema. Hasuo has been used for a long time as a tonic, strong medicine, and longevity medicine. Originally, this plant was called Gyodeung, but it has been said that a person named Hasuo boiled and ate this herb, his gray hair turned black and he lived to be 160 years old, so it was called Hasuo (Mun Gwan-sim, Ingredients and Uses of Medicinal Herbs, Ilwol Seogak, p203, 1984). ).

The knee ( Achyranthes bidentata ) is a perennial plant of the amaranthaceae, and is also called hyssop. Young shoots are edible, and the root is used as a medicine for arthritis and neuralgia. In addition, similar to the onion, it makes the blood circulate well, removes blood, and has anti-allergic and antibacterial effects, thereby preventing the decay of the extract.

The sukjihwang is dried by washing the raw roots of Rehmannia glutinosa Liboschtz var. purpurea Makino in water, steaming them several times with alcohol, and turning them black. Rehmannia glutinosa is a plant of the ginseng family, and is a perennial plant with a height of 15 to 25 cm. It is long oval or long egg-shaped. Branchy pink flowers bloom on the upper part of the stem in early summer. In the root, there are iridoid glycosides catalpol, mannitol, and lehmanin. When the root is dried as it is or steamed and dried, the black color is due to catalpol. Also, luteolin and chrysoeryol were identified. In addition, it contains alkaloids, flavonoids, and carotenoids, so it has high antioxidant effects, and is effective for anemia, weakness after illness, hematemesis, uterine bleeding, and tuberculosis weakness.

The seaweed ( Salicornia herbacea L. ) is the herbal medicine name of Tungtungmadi, and refers to a halophyte belonging to the family Seokjukmok. In oriental medicine, it has excellent therapeutic effects on various incurable diseases such as cancer, uterine fibroids, sinusitis, high blood pressure, low blood pressure, back pain, diabetes, bronchial asthma, hypothyroidism, hyperthyroidism, skin disease, arthritis, etc. It is known to have

The plant extract according to the present invention may include any one or a plurality of the above plants (medicines), and more preferably, a mixture of yulpi, sage, and sorghum is used. The yulpi, sewage, and ox knee are all excellent in the effect of inhibiting lipoxygenase and at the same time have a plain or warm property, which can complement the properties of vegetables, and at the same time have excellent antibacterial and antioxidant properties, so they do not contain sodium chloride, etc. Vegetable storage can be greatly improved.

As described above, when using a mixture of Yulpi, Hasuoh, and Knee, it is good to mix and use Yulpi, Hasuoh, and Knee in a weight ratio of 1: 1 to 2: 2 to 5, respectively. The reason for having the above composition ratio is that the astringent taste is strong due to the tannin component of yulpi, so if yulpi is added excessively, the taste of the composition may change. This is because it may not be possible to suppress the occurrence of off-flavor.

The plant extract is not limited to an extraction method. For example, as an appropriate solvent for extracting the extract, any pharmaceutically acceptable organic solvent may be used, and water or an organic solvent may be used, but is not limited thereto. For example, purified water (water), Alcohols having 1 to 4 carbon atoms including methanol, ethanol, propanol, isopropanol, butanol, etc., acetone, ether, benzene, Various solvents such as chloroform, ethyl acetate, methylene chloride, hexane and cyclohexane may be used alone or in combination. Preferably, it is good to use water or ethanol.

As an extraction method, any one of methods such as hot water extraction, cold brew extraction, reflux cooling extraction, solvent extraction, steam distillation, ultrasonic extraction, elution, and compression may be selected and used. In addition, the desired extract may be additionally subjected to a conventional fractionation process or may be purified using a conventional purification method.

Also, if necessary, it is okay to lower the pH of the solvent to induce the formation of precipitates or suspended solids. At this time, the pH is not limited in the present invention, but an aqueous solution of hydrochloric acid or sulfuric acid, preferably, a hydrochloric acid solution having a purity of 10 to 50%, more preferably about 35%, and a purity of 60 to 100%, more preferably The pH of the solvent is adjusted to 3.5 by adding a solution diluted to 1 to 30% (v/v), more preferably 5 to 20% (v/v), of an acid selected from the group consisting of 80 to 98% sulfuric acid solution. to 6.5 is preferred.

When the hot water extraction is completed as described above, the formed precipitate or suspended matter is removed by filtration, and then the filtrate is obtained. In addition, the solvent may be evaporated additionally to concentrate the obtained filtrate.

The plant extract extracted as described above may further include a process of aging if necessary. This is because, in the case of aging as described above, as the tannin component is changed to reducing sugar, the astringent taste disappears and the sweetness increases, thereby further increasing the degree of preference.

The plant extract is not limited to aging methods or conditions, for example, Saccharomyces cerevisiae , Schizosaccharomyces pombe , Clureromyces lactis ( Klureromyces lactis ), Saccharomyces boulardii ( Saccharomyces boulardii ) and Schizosaccharomyces ellipsoideus ( Schizosaccharomyces ellipsoideus ) After inoculating one or a plurality of yeasts selected from them, they were inoculated at 50 to 80 ° C. and 50 relative humidity. When aged for 5 to 20 days in a constant temperature and humidity chamber under conditions of 95% to 95%, it is possible to obtain a plant extract with an increased umami taste while almost removing the above-described tannin component or plant-specific fishy smell.

The seasoning composition may include 10 to 30 parts by weight of a plant extract based on 100 parts by weight of fish sauce. If the amount of the plant extract is less than the above range, storage stability of the vegetable may be deteriorated, and if it exceeds the above range, the bitter taste may increase, thereby damaging the original taste and aroma of the composition.

As described above, the salted vegetable seasoning composition according to the present invention, in addition to the fish sauce, browning inhibitor and plant extracts, chopped onion, pineapple, green onion, minced garlic, minced It may further include any one or a plurality of vegetables or seasonings selected from ginger, rice wine, sugar, sesame seeds, and pepper powder. The amount or composition of the vegetables or seasonings described above is not limited, and any known seasoning vegetables or seasonings may be further added.

The present invention may include a method for producing vegetables using the seasoning composition as described above. Specifically, the method for producing the vegetable,

a) Any one or a plurality of vegetables selected from bean sprouts, bean sprouts, spinach, bracken, siraegi, chwinamul, horseradish, shoots of horseradish, rhubarb, rhubarb, cabbage, cucumber, onion, radish, carrot, red pepper, garlic, and garlic shoots grooming;

b) finely spraying the seasoning composition for marinating vegetables according to the above on the vegetable or immersing the vegetable in the seasoning composition; and

c) ripening the vegetables subjected to step b);

can include

At this time, the vegetable is not limited to the type as long as it is cultivated and sold for eating as described above. For example, the vegetable is bean sprouts, bean sprouts, spinach, bracken, siraegi, chwinamul, shepherd's purse, shoots, wild herbs, Chinese cabbage, cabbage, cucumber, onion, radish, carrot, pepper, garlic and garlic shoots may be included, but the present invention is not limited thereto.

The vegetables are first washed with running water one or more times to remove foreign substances on the surface, separated by size, and sterilized and dried with ultraviolet rays or the like. And dried vegetables can optionally be cut into suitable sizes. For example, if you want to process radish as a processing target, you can cut it into an appropriate size so that it can be finally sold. Specifically, it can be cut into 10 to 50 mm in size, but the size to be cut depending on the type of food to be finally sold can be changed

Next, the seasoning liquid is finely sprayed on the vegetables or the vegetables are immersed in the seasoning composition. At this time, the seasoning solution may be applied as it is, but it is preferable to dilute the seasoning solution and water at a weight ratio of 2 to 4: 6 to 8, if necessary.

In addition, the fine spraying is preferably carried out with a sprayer commonly used in the art, and when the vegetable is immersed in the seasoning composition, it is preferable to inject it into the raw meat using an injector. At this time, the composition is preferably injected into the vegetable while adjusting the injection pressure of the injector.

Next, the vegetables to which the seasoning composition is applied are aged. At this time, it is good to proceed with massage, and specifically, use a vacuum tumbler, but with a vacuum pressure of 0.01 to 0.1 cmHg, 30 minutes of normal rotation, 10 minutes of stop, and 20 minutes of normal rotation as one cycle. Repeat up to 3 times.

For example, vegetables that have been washed and optionally cut are immersed for 1 to 16 hours to be sufficiently immersed in the seasoning composition. For example, when aging with immersion proceeds, the seasoning solution penetrates the immersed vegetables to suppress the growth of microorganisms during preservation, and remains in the final food after processing to suppress browning, deterioration in texture, and occurrence of off-flavors when preserving vegetables. can

Vegetables that have been ripened are vacuum- or sealed-packed. At this time, it is preferable to use polyethylene wrapping paper so as to be harmless to the human body as the wrapping paper, and after vacuum packaging, it is stored frozen at a temperature of -18 ° C or less before shipment.

Hereinafter, the present invention will be described in more detail by way of Examples and Comparative Examples. However, the following examples and comparative examples are intended to specifically explain the present invention, and the scope of the present invention is not limited by the following examples.

The physical properties of the specimens prepared in Examples and Comparative Examples were measured as follows.

(off-topic)

In a 10 ml vial, 5 ml of the seasoning liquid sample obtained in the following examples was put and stirred at a speed of 300 rpm using a magnetic stirrer, followed by preheating at 50 ° C. for 60 minutes. A SPME fiber (70 μm CAR-PDMS, Supelco) was inserted at the top of the vial for 40 minutes to allow volatiles to adsorb.

Next, HP 5890 gas comatography (Hwelet Packard, Little Falls, PA, USA) was used for quantitative analysis of volatile substances, and a flame ionization detector (FID) and DB-5ms column (30 m × 0.25 mm i.d.x 0.25 μm film thickness, J&W Scientific, Folsom, CA, USA) was used. Analysis was performed in splitless mode by inserting a SPME inlet liner (0.75 mm i.d., Supelco) into the GC injector.

Helium (He) was used as the mobile phase and flowed at a flow rate of 1 ml/min. The temperature of the GC oven was maintained at 40 °C for 5 minutes, then raised to 200 °C at 4 °C/min, and maintained at 200 °C for 10 minutes. The temperatures of the injector and detector were 200 °C and 250 °C, respectively. Each compound was compared with the Wiley 275 mass spectral database (Hewlet Packard Co., 1995) or identified through manual analysis.

(Sensory evaluation)

The sensory test was conducted on a 5-point scale (5 points: very good, 4 points: good. (point: normal, 2 points: dislike, 1 point: dislike very much), and the scores for each item evaluated by each panel were rounded off to the second decimal place.

(Example 1)

First, after trimming and pulverizing yulpi to prepare a plant extract, 20 parts by weight of yulpi was mixed with 100 parts by weight of water and heated at 80 ° C. for 36 hours to prepare hot water extraction.

Next, 10 parts by weight of plant extract, 700 parts by weight of water, 10 parts by weight of white sugar, 15 parts by weight of flavor, onion extract A seasoning composition was prepared by mixing 5 parts by weight of garlic extract, 2 parts by weight of garlic extract, 0.5 parts by weight of sodium L-glutamate, 0.5 parts by weight of black pepper, 1 part by weight of ginger, and 2 parts by weight of refined salt.

In addition, after removing the outer leaves of the cabbage to prepare the vegetables, the seasoning composition was poured into the cabbage cut into a cross section of 3 cm and aged at room temperature for 12 hours to complete the specimen. The physical properties of the prepared specimens were measured and listed in Table 1 below.

(Example 2)

In Example 1, anchovy fish sauce and hairtail fish sauce prepared in the same way as anchovy fish sauce were mixed at a weight ratio of 7: 3, respectively, and specimens were prepared in the same manner as in Example 1.

(Example 3)

Specimens were prepared in the same manner as in Example 2, except that yulpi and sewage were mixed in a weight ratio of 1: 1.5 as plant extracts.

(Example 4)

Specimens were prepared in the same manner as in Example 3, except that Yulpi, Sewage, and Sokum were mixed in a weight ratio of 1: 1.5: 3 as plant extracts.

(Example 5)

Specimens were prepared in the same manner as in Example 2, except that Cornus officinalis and goji berry were mixed in a weight ratio of 5: 5 as plant extracts.

(Example 6)

Specimens were prepared in the same manner as in Example 2, except that sewage and seaweed were mixed in a weight ratio of 5: 5 as plant extracts.

(Example 7)

Specimens were prepared in the same manner as in Example 4, except that 40 parts by weight of plant extract was added to 100 parts by weight of the mixture of anchovy fish sauce and hairtail fish sauce when preparing the seasoning composition.

(Example 8)

Specimens were prepared in the same manner as in Example 7, except that 5 parts by weight of the plant extract was added.

(Comparative Example 1)

Specimens were prepared in the same manner as in Example 1 except that the fish sauce composition was not added.

(Comparative Example 2)

Specimens were prepared in the same manner as in Example 2 except that the plant extract was not added.

[Table 1]

(In Table 1, the off-flavor refers to the relative off-flavor when the off-flavor extracted from green soybeans is 100, and the value for each example is ±5.)

As shown in Table 1, the vegetables prepared according to the present invention show excellent sensory test results while not having a vegetable-specific off-flavor. Specifically, anchovy fish sauce and cutlass fish sauce were mixed as fish sauce, and Example 4, which was mixed with Yulpi, Sewage, and Oemukap as plant extracts, showed the best sensory test and off-flavor measurement results. , Example 6, including sewage and seaweed, showed inferior physical properties compared to Example 4.

In addition, compared to Example 4, Example 7 in which plant extracts were added excessively or Example 8 in which plant extracts were under-added showed poor sensory test results because the natural taste and aroma of the seasoning were covered by the plant extracts, and fish sauce or plant extracts were added, respectively. Comparative Examples 1 and 2, which were not, showed the poorest physical property results.

Meanwhile, although the detailed description of the present invention has been specifically described with reference to preferred embodiments, various modifications are possible without departing from the scope of the present invention. Therefore, the scope of the present invention should not be limited to the described embodiments and should not be defined, and should be defined by not only the scope of the claims to be described later, but also those equivalent to the scope of these claims.

Claims (7)

10 to 30 parts by weight of a plant extract mixed with yulpi, sewage and sorghum at a weight ratio of 1: 1 to 2: 2 to 5 with respect to 100 parts by weight of fish sauce mixed with anchovy fish sauce and hairtail fish sauce at a weight ratio of 5 to 8: 2 to 5 And 1 to 5 parts by weight of a browning inhibitor Salted fish seasoning composition for seasoning vegetables.
delete delete According to claim 1,
The vegetables are bean sprouts, bean sprouts, spinach, bracken, siraegi, chwinamul, horseradish, shoots of horseradish, wild garlic, chamnamul, Chinese cabbage, cabbage, cucumber, onion, radish, carrot, red pepper, garlic, and garlic shoots. Salted fish liver seasoning composition for seasoning vegetables, characterized in that.
According to claim 1,
The browning inhibitor is phytic acid, ascorbic acid, sodium ascorbyl phosphate, magnesium ascorbyl phosphate, calcium ascorbyl phosphate, ascorbic acid polypeptide, ascorbyl dipalmitate, ascorbyl palmitate, ascorbyl Any one or more selected from glucoside, ethyl ascorbyl ether, ascorbyl stearate, ascorbyl ethylsilanol pectinate, ethyl ascorbyl ether, ascorbyl tetraasopalmitate and ascorbyl dipalmitate Salted fish seasoning composition for seasoning vegetables, characterized in that it comprises a.
According to claim 1,
The salted fish seasoning composition for seasoning vegetables further comprises any one or a plurality selected from chopped onion, pineapple, green onion, minced garlic, minced ginger, rice wine, sugar, sesame seeds and black pepper powder. seasoning composition.
a) Any one or a plurality of vegetables selected from bean sprouts, bean sprouts, spinach, bracken, siraegi, chwinamul, horseradish, shoots of horseradish, rhubarb, rhubarb, cabbage, cucumber, onion, radish, carrot, red pepper, garlic, and garlic shoots grooming;
b) finely spraying the vegetable salted seasoning composition according to any one of claims 1, 4 to 6 on the vegetable or immersing the vegetable in the seasoning composition; and
c) ripening the vegetables subjected to step b);
Method for producing vegetables containing fish sauce comprising a.