KR102521110B1 - A seasoning composition for salted vegetable and manufacturing method of salted vegetable having fish sauce - Google Patents
A seasoning composition for salted vegetable and manufacturing method of salted vegetable having fish sauce Download PDFInfo
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- KR102521110B1 KR102521110B1 KR1020210194445A KR20210194445A KR102521110B1 KR 102521110 B1 KR102521110 B1 KR 102521110B1 KR 1020210194445 A KR1020210194445 A KR 1020210194445A KR 20210194445 A KR20210194445 A KR 20210194445A KR 102521110 B1 KR102521110 B1 KR 102521110B1
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- South Korea
- Prior art keywords
- vegetables
- ascorbyl
- seasoning
- fish sauce
- seasoning composition
- Prior art date
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Classifications
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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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
-
- 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
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- 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
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/04—Colour
- A23V2200/048—Preventing colour changes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/2134—Phytic acid, phytate, IP-6 (ACID)
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/70—Vitamins
- A23V2250/708—Vitamin C
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Seasonings (AREA)
Abstract
Description
본 발명은 야채 무침용 젓갈 간양념 조성물 및 이를 포함하는 액젓이 함유된 야채의 제조방법에 관한 것으로, 상세하게는 생선의 액젓에 식물 추출물을 포함함으로써 야채의 갈변 및 산패를 억제하고 저장성을 높이며, 동시에 야채 특유의 이취(異臭)를 제거하여 맛을 향상시킬 수 있는 야채 무침용 젓갈 간양념 조성물 및 이를 포함하는 액젓이 함유된 야채의 제조방법에 관한 것이다.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.
전통적인 염장 및 발효에 의한 야채 절임 방법은 원료에서 유래된 야생 균주에 의한 자연발효로 발효의 맛이 그대로 어우러져 있고 신선하고 우리나라 사람의 입맛에 잘 맞는 방법이다. 한국공개특허 제10-2010-43567호는 양파를 세척 절단하고, 멸치육수, 식초, 설탕 등을 포함하는 담금액을 가열 살균한 후 담금액에 양파를 넣고 숙성시키는 양파 피클의 제조방법을 개시하고 있고, 한국등록특허 제10-965272호는 생매실을 소금에 절인 후 탈염, 제핵 후 당침하고, 당침된 매실을 산미와 당분이 조정된 조미액에 넣고 침지 숙성시킨 후 살균하는 매실 피클의 제조방법을 개시하고 있으며, 한국등록특허 제10-863601호는 송이버섯을 가열 후 냉각하고, 절임액을 제조한 후 절임액에 송이버섯을 첨가하여 가열살균하는 송이버섯 피클의 제조방법에 대해 개시하고 있는 것으로, 야채의 종류는 다르지만 이들 모두는 전통적인 자연발효에 의한 야채의 제조방법에 관한 발명이다.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.
하지만 상기 전통적인 자연발효를 이용한 야채의 제조 방법은 원료에서 기인된 야생 균주에 의한 발효로 쓴맛과 같은 이미, 이취의 발생 가능성이 높으며 자연발효 균주를 일정하게 통제하는 것이 불가능하기 때문에 제조 품질의 표준화가 어렵다는 한계를 가지고 있다. 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.
또한 염지액에 포함되는 염화나트륨은 체내에서 삼투압, 체액량 조절, 산과 알칼리 평형 유지, 신경 자극 및 근육의 흥분성 유지 등의 기능을 수행하고 있지만, 과잉섭취 시 수분을 끌어들여 혈액의 부피를 증가시키고 혈관 수축에 관여하는 부신수질호르몬인 노르에피네프린의 분비를 증가시켜 혈관의 말초 저항을 상승시킴으로써 고혈압을 유발하거나, 나트륨의 과잉섭취 시 렙틴 농도와 지방의 생합성에 관여하는 효소들의 활성을 증가시켜 비만 및 인슐린 저항성 증가로 인한 당뇨병을 유발할 수 있기 때문에 현대 식습관에서는 염화나트륨의 섭취를 점차 줄여나가고 있는 실정이나, 절임야채의 경우 염화나트륨의 양을 줄이면 보관 기간이 급격하게 줄어들기 때문에 나트륨의 함량을 줄이기도 어려운 실정이다.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.
따라서 소비자에게 사시사철 안전하고 건강한, 그리고 맛있는 절임야채에 대한 수요는 점차 증가하고 있으나, 기존의 기술로는 이러한 요구를 완전히 만족하고 있지 못하는 실정이다.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.
본 발명은 상기와 같은 문제점을 해결하기 위해 안출된 것으로, 보다 상세하게는 액젓에 식물 추출물을 포함한 조성물로 야채를 처리함으로써 야채의 갈변 및 산패를 억제하고 저장성을 높이며, 동시에 야채 특유의 이취를 제거하여 맛을 향상시킬 수 있는 야채 무침용 젓갈 간양념 조성물 및 이를 포함하는 액젓이 함유된 야채의 제조방법의 제공을 목적으로 한다.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.
본 발명은 야채 무침용 젓갈 간양념 조성물 및 이를 포함하는 액젓이 함유된 야채의 제조방법에 관한 것이다.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.
본 발명의 일 양태는, 액젓, 갈변억제제 및 식물 추출물을 유효성분으로 포함하는 야채 무침용 젓갈 간양념 조성물에 관한 것이다.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.
본 발명에서 상기 액젓은 까나리액젓, 멸치액젓, 갈치액젓, 참치액젓 및 오징어 액젓에서 선택되는 어느 하나 또는 복수를 포함하며,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,
상기 식물 추출물은 음양곽, 산수유, 구기자, 하수오, 율피, 쇠무릎, 숙지황 및 함초에서 선택되는 어느 하나 또는 복수의 식물로부터 추출된 것을 특징으로 한다.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.
또한 상기 야채는 콩나물, 숙주, 시금치, 고사리, 시래기, 취나물, 냉이, 두릅, 달래, 씀바귀, 참나물, 배추, 양배추, 오이, 양파, 무우, 당근, 고추, 마늘 및 마늘쫑에서 선택되는 어느 하나 또는 복수인 것을 특징으로 하며, 상기 갈변억제제는 피틴산, 아스코르빈산, 소듐아스코르빌포스페이트, 마그네슘아스코르빌포스페이트, 칼슘아스코르빌포스페이트, 아스코르브산폴리펩티트, 아스코르빌 디팔미테이트, 아스코르빌팔미테이트, 아스코르빌글루코사이드, 에틸아스코르빌에테르, 아스코르빌스테아레이트, 아스코르빌에틸실라놀펙티네이트, 에틸아스코르빌에테르, 아스코르빌테트라아소팔미테이트 및 아스코르빌 디팔미테이트에서 선택되는 어느 하나 또는 복수를 포함할 수 있다.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.
또한 상기 야채 무침용 젓갈 간양념 조성물은 다진 양파, 파인애플, 대파, 다진 마늘, 다진 생강, 청주, 설탕, 깨 및 후추가루에서 선택되는 어느 하나 또는 복수를 더 포함할 수 있다.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.
본 발명의 다른 양태는,Another aspect of the present invention is
a) 콩나물, 숙주, 시금치, 고사리, 시래기, 취나물, 냉이, 두릅, 달래, 씀바귀, 참나물, 배추, 양배추, 오이, 양파, 무우, 당근, 고추, 마늘 및 마늘쫑에서 선택되는 어느 하나 또는 복수의 야채를 손질하는 단계;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) 상기 야채에 상기에 따른 야채 무침용 젓갈 간양념 조성물을 미세분무하거나 상기 야채를 상기 양념 조성물에 침지시키는 단계; 및 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) 상기 b) 단계를 거친 야채를 숙성하는 단계;c) ripening the vegetables subjected to step b);
를 포함하는 액젓이 함유된 야채의 제조방법에 관한 것이다.It relates to a method for producing vegetables containing fish sauce comprising a.
본 발명에 따른 양념 조성물은 식물 추출물을 유효성분으로 포함함으로써 야채의 이취를 없앰과 동시에 세균 증식에 따른 산패를 억제하고, 동시에 조직감과 맛을 개선하여 기존의 염장야채에 비해 훨씬 우수한 식감과 풍미를 가져 기호도를 높일 수 있다. 또한 상기 양념 조성물은 기존에 간을 맞추기 위해 사용되는 소금을 액젓으로 대체함으로써 소금의 과다 사용을 막을 수 있는 효과를 가진다. 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.
이하 구체예 또는 실시예를 통해 본 발명에 따른 야채 무침용 젓갈 간양념 조성물 및 이를 포함하는 액젓이 함유된 야채의 제조방법을 더욱 상세히 설명한다. 다만 하기 구체예 또는 실시예는 본 발명을 상세히 설명하기 위한 하나의 참조일 뿐 본 발명이 이에 한정되는 것은 아니며, 여러 형태로 구현될 수 있다. 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.
또한 달리 정의되지 않은 한, 모든 기술적 용어 및 과학적 용어는 본 발명이 속하는 당업자 중 하나에 의해 일반적으로 이해되는 의미와 동일한 의미를 갖는다. 본원에서 설명에 사용되는 용어는 단지 특정 구체예를 효과적으로 기술하기 위함이고 본 발명을 제한하는 것으로 의도되지 않는다.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.
또한 명세서 및 첨부된 특허청구범위에서 사용되는 단수 형태는 문맥에서 특별한 지시가 없는 한 복수 형태도 포함하는 것으로 의도할 수 있다.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.
본 발명에 따른 야채 무침용 젓갈 간양념 조성물은 액젓, 갈변억제제 및 식물 추출물을 유효성분으로 포함할 수 있으며, 여기에 필요에 따라 다진 양파, 파인애플, 대파, 다진 마늘, 다진 생강, 청주, 설탕, 깨 및 후추가루에서 선택되는 어느 하나 또는 복수의 채소 또는 양념류를 더 포함할 수 있다.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.
본 발명에서 상기 액젓은 양념 조성물에 감칠맛을 더해주며 동시에 야채의 숨을 죽이고 산패를 막아 신선도를 유지하면서 일반적인 염장의 단점인 과도한 나트륨 섭취를 해소하기 위해 첨가할 수 있다.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.
우리나라에서는 예부터 비교적 오랜 시간 저장할 수 있어 야채를 수확하기 어려운 겨울철에도 비교적 손쉽게 섭취할 수 있으면서 야채의 산패를 막기 위해 염장에 의한 저장방법이 개발되어 왔다. 특히 채소류는 일반적으로 육즙이 많고 특이한 향미를 지녀서 소비자의 기호성과 식욕을 증신시킬 수 있으나, 수확 후 저장 중 지속적인 호흡작용과 미생물의 오염으로 인해 장기 저장이 어려운 단점을 가진다. 따라서 원료수급의 안정화와 보존성 확보 노력의 일환으로 전통적인 절임법이 개발되었으며, 식염으로 간을 한 즉석 절임류에서부터 소금에 수십일간 절인 후 이를 다시 간장, 된장 등의 조미료로 장기간 절인 것까지 종류가 매우 다양하다.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.
야채는 채소류, 과실류, 해조류 등의 식물성 원료를 주원료로 하여 식염, 식초, 당류 또는 장류 등에 절인 후 그대로 또는 이에 다른 식품을 가하여 가공한 것으로, 장기간 보관을 위해 다양한 양념에 절일 수 밖에 없는 관계로 맛이나 식감을 우선하기 어려우며, 이로 인해 소비자들의 기호도를 충족시키기 어렵고 대량 소비와 발전에 한계를 가지고 있다.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.
특히 야채는 보관을 위해 소금을 과다하게 첨가할 수밖에 없는 바, 이러한 야채는 일반 소금의 떨떠름한 성분이 있어 본래의 맛이 퇴색하게 되며, 일반 소금의 경우 많이 섭취할수록 건강에 이롭지 않은 문제가 있다.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.
여기에 야채 특유의 이취, 특히 소량 함유된 지질에서 불포화지방산의 이산화작용을 촉진하는 리폭시게나아제에 의해 이취가 발생하기 쉽기 때문에 이 또한 야채의 기호성을 한층 더 낮추는 효과를 가진다.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.
따라서 본 발명은 이와 같은 문제점을 해결하기 위해 일정 이상의 염도를 가지는 액젓을 포함하는 양념 조성물에 야채를 침지시키거나 야채에 양념 조성물을 분무함으로써 부족한 염분의 공급을 진행함과 동시에 액젓에 함유된 여러 유용한 성분을 야채에 공급하여 야채의 산패를 막고 특유의 이취를 제거하며 수분을 유지시키고 맛과 향을 증진시킬 수 있다.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.
젓갈은 어패류의 근육이나 내장 등에 다량의 소금을 가한 후 숙성과정에서 자가소화효소나 미생물의 효소작용에 의해 단백질이 분해되어 특유의 맛과 조직감을 갖게 되는 전통발효식품이다. 젓갈의 숙성과 발효에 관여하는 미생물은 높은 소금 농도에서 생육할 수 있는 내염성균으로 제품의 영양과 풍미에 영향을 미친다고 알려져 있다.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.
특히 상술한 바와 같이 젓갈에 함유되어 있는 자가소화효소나 미생물이 유해한 세균의 번식을 억제하고, 동시에 야채에 함유되는 소량의 단백질이나 지질에 대한 저장 안정성을 향상시켜 산패를 억제할 수 있으며, 동시에 exo와 endo type protease 등과 같은 자가소화효소에 의해 채소에 포함된 단백질이 글루탐산(glutamic acid)이나 아스파르트산(aspartic acid) 등과 같은 유리 아미노산으로 변화함에 따라 맛과 풍미를 크게 높일 수 있다.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.
본 발명에서 사용 가능한 액젓은 종류나 제조방법을 한정하지 않으며, 일예로 까나리액젓, 멸치액젓, 갈치액젓, 참치액젓 및 오징어 액젓 등과 같이 염장식품, 특히 김치 제조 시 사용되는 통상의 액젓 중 어느 하나 또는 둘 이상을 사용할 수 있다.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.
본 발명에서 상기 액젓으로 더욱 바람직하게는 멸치액젓, 갈치액젓 또는 이들의 혼합물을 사용할 수 있다. In the present invention, more preferably, anchovy fish sauce, hairtail fish sauce, or a mixture thereof can be used as the fish sauce.
본 발명에서 상기 멸치액젓, 갈치액젓은 멸치 또는 갈치로 제조한 액체 형태의 젓갈로, 상기 멸치액젓은 생멸치를 소금에 절여 3개월 이상 숙성시킨 액상의 젓갈이다. 멸치(학명 Engraulis japonica, 지중해산은 Anchovy라 함)는 청어목 멸치과 바닷물고기로서 몸길이 15㎝ 정도로 몸은 가늘고 길며 약간 납작하다. 연안성 회유어(沿岸性回游魚)이며 플랑크톤을 주식으로 한다. 산란기는 거의 1년 내내 계속되지만 성기(盛期)는 봄부터 여름과 가을의 2회이며, 북방에서는 산란기가 늦고 성기도 1회이다. 알은 길쭉하고 투명한 부유성(浮遊性)이다. 성어(成魚), 치어(稚魚) 모두 생산량이 많고 선망(旋網), 해치망 등으로 어획된다. 말림, 젓, 조림 등으로 만들어 먹으며 가다랭이 낚시 등의 산미끼로 이용되기도 한다. 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.
본 발명에서 상기 갈치는 고등어목 갈치과의 바닷물고기다. 칼처럼 긴 몸을 가지고 있다는 이유로 도어(刀魚) 또는 칼치라고도 불린다. 어린 개체는 풀치라 부른다. 몸길이 1m 정도로 몸은 가늘고 길며 납작하다. 꼬리의 끝부분이 길어서 끈과 같은 모양이며, 눈 사이 간격은 평평하다. 입은 크며 아랫부분이 돌출해 있고, 양턱 앞부분의 이빨 끝은 갈고리 모양이다. 배지느러미, 꼬리지느러미, 허리뼈는 없으며, 등지느러미는 길어서 등표면을 모두 덮고 있다. 뒷지느러미는 작은 돌기 모양이다. 비늘이 없으며 옆선은 가슴지느러미 위쪽으로 기울어져 있고, 몸빛깔은 은백색이다.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.
갈치는 주로 단백질 및 아미노산 등의 영양성분을 포함하며, 특히 상기 아미노산에는 트립토판, 리신, 페닐알라닌, 메티오닌, 로이신, 발린 등과 같은 필수 아미노산이 많으며, 지질을 구성하는 지방산에는 고도 불포화 지방산인 EPA와 DHA 함량이 높아 기억력 증진에 효과적임은 물론, 혈액 중 콜레스테롤의 감소 및 동맥경화 등 순환계 질환의 예방에 효과가 있고 칼슘, 인, 나트륨 등 무기질이 풍부하여 골다공증의 예방 및 성장기 어린이의 영양보충으로 좋은 생선으로 널리 알려져 있다.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.
본 발명에서 상기 액젓은 멸치액젓 또는 갈치액젓 중 어느 하나를 사용하여도 무방하나, 바람직하게는 멸치액젓과 갈치액젓을 혼합하여 사용하는 것이 바람직하다. 이는 상기 멸치와 갈치의 유리 아미노산의 종류와 함량이 서로 다르기 때문으로, 일예로 멸치의 경우 글루탐산의 함량이 높으며, 갈치의 경우 멸치에 비해 상대적으로 아스파르트산의 함량이 높아 두 액젓을 혼합하였을 때 유리 아미노산의 종류가 증가함에 따라 감칠맛과 풍미가 더욱 상승하게 된다.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.
본 발명에서 상기와 같이 멸치액젓과 갈치액젓을 혼합하여 사용하는 경우 멸치액젓과 갈치액젓의 조성비는 각각 5 내지 8 : 2 내지 5 중량비인 것이 좋다. 상기와 같은 조성비를 갖는 이유는 쓴맛을 줄이면서도 감칠맛을 더욱 증폭시키기 위한 것으로, 특히 갈치액젓의 함량이 상기 범위보다 적게 첨가되는 경우 감칠맛의 증가가 미비하며, 상기 범위보다 더 많이 첨가되는 경우 갈치액젓에 다량으로 함유된 히스티딘이 쓴맛을 내기 때문에 제조된 양념육의 풍미가 떨어지게 된다.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.
본 발명에 따른 액젓은 제조방법을 한정하지 않는다. 구체적으로 상기 멸치 또는 갈치를 선별한 후, 멸치나 갈치 100 중량부 대비 15 내지 25 중량부의 천일염을 혼합한 후, 상온(20℃)에서 200 내지 400일간 숙성하는 것이 바람직하다. 이때 필요에 따라 단백질 분해효소(protease)를 더 첨가하여 채소의 이취를 없애고 감칠맛을 더욱 높일 수 있다. 숙성이 끝난 갈치나 멸치는 발효액에서 침전물을 제거하고 상등액을 분리한 후 이를 정치시킴으로써 액젓을 제조할 수 있다.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.
본 발명에서 상기 야채는 장기보관을 위해 절임 대상이 되는 섭취 가능한 야채라면 종류에 한정하지 않으며, 특히 양념을 버무려 섭취하는 나물류 야채에 사용하는 것이 바람직하다. 상기와 같은 야채로 예를 들면, 콩나물, 숙주, 시금치, 고사리, 시래기, 취나물, 냉이, 두릅, 달래, 씀바귀, 참나물 등과 같은 나물용 야채뿐만 아니라, 배추, 양배추, 오이, 양파, 무우, 당근, 고추, 마늘 및 마늘쫑 등을 포함할 수 있으나, 이외에도 해조류, 과일류 등을 더 포함하여도 무방하며, 이에 한정되는 것은 아니다.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.
본 발명에서 상기 갈변억제제는 야채나 과일, 특히 사과 등의 과일이 산소와 만나 색깔과 맛이 변하는 현상을 억제하기 위해 첨가하는 것으로, 구체적으로 항산화성을 가지는 아스크르빈산과 그 유도체, 피틴산 등을 포함할 수 있다.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
다만 아스코르빈산의 경우 그 자체로 산화효소에 의한 갈변현상을 발생시킬 수 있어 첨가량 및 함께 첨가되는 물질을 선정하는 것이 매우 까다로우며, 아스코르빈산 특유의 맛이 과일 및 과채류의 맛의 변화를 일으킬 수 있고, 판매가격이 매우 높아 경제적인 측면에서 국내외 신선 편의 식품에 적용하기에 어려움이 있기 때문에 이를 선택적으로 적용하는 것이 바람직하다. 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.
상기와 같은 갈변억제제로 예를 들면 피틴산, 아스코르빈산, 소듐아스코르빌포스페이트, 마그네슘아스코르빌포스페이트, 칼슘아스코르빌포스페이트, 아스코르브산폴리펩티트, 아스코르빌 디팔미테이트, 아스코르빌팔미테이트, 아스코르빌글루코사이드, 에틸아스코르빌에테르, 아스코르빌스테아레이트, 아스코르빌에틸실라놀펙티네이트, 에틸아스코르빌에테르, 아스코르빌테트라아소팔미테이트 및 아스코르빌 디팔미테이트에서 선택되는 어느 하나 또는 복수를 포함할 수 있으며, 더욱 바람직하게는 피틴산과 아스크르빈산 유도체의 혼합물을 사용하는 것이 좋다.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.
상기 피틴산은 도정되지 않은 통곡물의 외피에서 얻을 수 있는 성분으로, 야채류의 표면에 효과적으로 코팅되어 얇은 막을 형성할 수 있다. 이를 통해 야채가 산소와 직접적으로 접촉하는 것을 차단하여 갈변을 효과적으로 억제할 수 있으며, 수용성으로 적용이 쉽기 때문에 제조공정이 간단한 이점을 가진다.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.
또한 상기 아스코르빈산 유도체는 비타민 C의 유도체로, 비타민 C에 비해 상대적으로 낮은 항산화성을 가지나, 다른 성분들에 비해 높은 항산화성으로 야채의 산패, 갈변을 충분히 억제할 수 있으며, 맛과 향이 적어 본 발명에 따른 양념조성물의 맛과 향을 해치지 않을 수 있다.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.
바람직하게 상기 피틴산과 아스코르빈산 유도체는 각각 0.1 내지 1 : 9 내지 9.9 중량비일 수 있다. 조성비가 상기 범위를 벗어나는 경우, 야채의 식감과 맛을 해치거나 코팅막의 형성이 더뎌 갈변이 두드러질 수 있다.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.
또한 상기 갈변억제제는 액젓 100 중량부에 대하여 1 내지 5 중량부 첨가되는 것이 바람직하다. 갈변억제제가 상기 범위 미만으로 첨가되는 경우 야채의 갈변 억제 효과가 미비하며, 상기 범위를 초과하는 경우 특유의 신맛 증가로 인해 기호성을 떨어뜨릴 수 있다.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.
본 발명에서 상기 식물 추출물은 야채의 이취, 특히 상술한 리폭시게나아제에 의해 발생하는 이취를 없애고 보관성을 높임과 동시에 폴리페놀 등의 기타 유효성분들을 다량 함유하고 있어 부족한 영양소를 보충하기 위해 첨가하는 것으로, 구체적으로 음양곽, 산수유, 구기자, 하수오, 율피, 쇠무릎, 숙지황 및 함초에서 선택되는 어느 하나 또는 복수의 식물로부터 추출된 것을 포함할 수 있다.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.
일반적으로 야채들은 발육과정에서 피로회복과 피부미용에 효과적인 비타민 A, B2, C와 같은 인체에 유익한 성분들이 새롭게 생성되나, 리폭시게나아제와 같은 효소들도 생성된다. 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.
리폭시게나아제(lipoxygenase)는 지질에서 불포화지방산의 이산화작용(dioxygenation)을 촉매하는 철 함유 효소로, 특히 새싹의 줄기 끝부분에 주로 함유된다. 상기 리폭시게나아제는 불포화지방산의 분해와 산화를 촉진하는 과정에서 이취를 발생시키는데, 이것이 조리 과정에서 발생하는 야채 특유의 이취이다.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.
특히 리폭시게나아제는 대표적인 산화효소로 주로 이취, 변색, 절단면의 목질화 등에 관여하여 채소의 품질과 맛을 열화시키는 요인으로 작용한다. 시중에서 파는 절단야채, 특히 볶음밥이나 찌개용으로 판매되는 세척된 절단야채의 개봉 시 내부에서 불쾌한 냄새가 나는 이유가 바로 리폭시게나아제 때문이다.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.
상기 식물들은 야채에 함유된 리폭시게나아제의 활성을 억제함으로써 보관 후 개봉 시나 조리 시에도 비린내가 발생하지 않으므로 기존의 야채들이 비린내를 제거하기 위해 반드시 밀폐한 상태에서 자숙(煮熟)해야 하는 것에 비해 다양한 조리 방법을 적용할 수 있으며, 추가적으로 상기 약초들이 가지는 항산화 및 항염효과 등의 부수적인 효과가 있다.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.
상기 음양곽은(Epimedii Herba)은 대한약전에 수재되어 있으며, 매자나무과에 속하는 삼지구엽초 및 동속 근연식물의 지상부로 이카린(icariin)을 함유하고 잎에는 더욱 정유, 세릴알코올(ceryl alcohol), 탄닌(tannin), 유지가 함유되어 있으며, 지방산은 팔미트산(palmitic acid), 스테아르산(stearic acid), 올렌산(oleic acid), 리놀렌산(linoleic acid)이다. 최음(催淫)작용이 있으며 말초혈관을 확장시키는 것에 의한 지속성이 뚜렷한 혈압강하 작용을 가진다. 또한 혈당강하작용을 가지며 소량에서는 이뇨(利尿), 대량에서는 항이뇨(抗利尿)작용이 있으며 항균(抗菌)검사에서는 폴리오바이러스(Poliovirus) 및 다른 장도병독(腸道病毒)에 대한 모든 것에 억제작용을 가지고 있다. 보신(補腎), 강양(强陽), 거풍(祛風), 제습(除濕)의 효능이 있다.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.
상기 산수유(Corni fructus)는 긴 타원형 열매로 8-10월에 녹색에서 붉은 색으로 변하며 약간의 단맛과 함께 떫고 강한 신맛이 난다. 육질과 씨앗을 분리하여 육질은 술과 차 및 한약의 재료로 사용한다. 과육(果肉)에는 코르닌(cornin), 모로니사이드(Morroniside), 로가닌(Loganin), 탄닌(Tannin), 사포닌(Saponin) 등의 배당체와 포도주산, 사과산, 주석산 등의 유기산이 함유되어 있고, 그 밖에 비타민 A와 다량의 당(糖)도 포함되어 있다.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.
상기 구기자는 구기자나무(Lycium chinense)의 열매로, 한의학에서 기력을 보충하고 눈을 맑게 하는 약재로 사용되어 왔으며, 건조시켜 차로 우리거나 술을 담가 식품으로서 이용하기도 하였다. 구기자 열매에는 베타인, 제아잔틴, 카로틴, 티아민, 비타민 A·B1·B2·C 등 다양한 성분들이 함유되어 있다.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.
특히 구기자 열매에 풍부하게 들어 있는 베타인은 동물 실험 결과 간에서의 지방 축적을 억제하고 혈압을 낮추는 기능을 하는 것으로 보고된 바 있다. 그 외에도, 구기자 열매의 약리적 효능으로는 항산화, 시력 보호, 혈당 강하, 노화 방지, 심혈관계 활성, 항균 및 항암작용 등이 있다.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.
상기 율피(Castanea crenata inner shell, CI)는 일명 부(扶)라고도 하는데, 즉, 밤알의 껍질을 이르는 것으로, 이를 꿀에 잘 섞어 개어 바르면 피부가 바짝 수축하게 되어 노인 얼굴에 생긴 주름살을 펴지게 하는 효과가 있다고 본초강목에 기재되어 있다. 또한 성질이 따뜻하여 변비와 설사를 멈추는데 탁월하며, 카테킨, 에피카테킨 및 갈릭 에시드 등의 폴리페놀 성분을 다량 함유하여 항산화효과와 방부효과가 우수하다.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.
상기 하수오(Polygonum multiflorium Thunb.)는 여뀌과에 속하며, 덩굴뻗는 여러해살이풀이다. 뿌리는 굵은 덩어리를 이룬다. 잎은 심장 모양이고 어긋나게 붙는다. 가을에 희색의 작은 꽃이 피며 전국 각지에서 심는다. 하수오는 뿌리를 말하며 가을에 캐어 물에 씻어 햇볕에 말린다. 뿌리에는 옥시메틸아트라퀴논 유도체1.8%, 녹말 약 45%, 정유 약 3%, 레시틴 3.7% 들어있다. 하수오의 응용은 동의치료에서 뿌리를 산후 및 노인성 변비, 옴과 습진등의 피부병에 쓴다. 하수오는 강장약, 강정약, 장수약으로 오래 전부터 이용되었다. 원래 이 식물을 교등이라 하였는데, 하수오라는 사람이 이 약초를 달여 먹고 흰머리가 검게 되고 160살까지 살았다하여 하수오라 불리게 되었다는 말이 전해오고 있다(문관심,약초의 성분과 이용, 일월서각, p203, 1984).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). ).
상기 쇠무릎(Achyranthes bidentata)은 비름과의 여러해살이풀이며, 우슬초라고도 불린다. 어린순은 식용 가능하며, 뿌리는 관절염, 신경통 등의 약재로 쓰인다. 또한 상기 양파와 유사하게 피를 잘 돌게 하고 어혈을 없애며 항알레르기 작용 및 항균작용이 있어 추출물의 부패를 막아주는 역할도 한다.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.
상기 숙지황은 지황(Rehmannia glutinosa Liboschtz var. purpurea Makino)의 생뿌리를 물에 씻어 술로 여러 번 쪄서 검은색의 윤기가 돌게하여 말린 것이다. 지황은 현삼과 식물이며, 높은 15 내지 25cm 되는 여러해살이풀이다. 긴 타원형 또는 긴 달걀 모양이다. 이른 여름에 줄기 윗부분에 가지색을 띤 분홍색 꽃이 핀다. 뿌리에는 이리도이드 배당체인 카탈폴 및 만니톨, 레흐마닌이 있다. 뿌리를 그대로 말리거나 쪄서 말릴 때 검은색을 띠는 것은 카탈폴에 의한 것이다. 또한 루테올린, 크리소에리올이 규명되었다. 이 밖에 알칼로이드와 플라보노이드, 카로티노이드가 있어 항산화효과가 높으며, 빈혈, 병후쇠약, 토혈, 자궁출혈, 결핵성 쇠약에 효과가 있다.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.
상기 함초(Salicornia herbacea L.)는 퉁퉁마디의 한방학적 약재이름으로, 석죽목 명아주과에 속하는 염생식물(halophyte)을 의미한다. 한방학적으로는 몸 안에 쌓인 독소와 숙변을 없애고, 암, 자궁근종, 축농증, 고혈압, 저혈압, 요통, 당뇨병, 기관지천식, 갑상선 기능저하, 갑상선 기능 항진, 피부병, 관절염 등 갖가지 난치병에 탁월한 치료효과를 지니고 있다고 알려져 있다.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
본 발명에 따른 식물 추출물은 상기와 같은 식물(약재) 중 어느 하나 또는 복수를 포함할 수 있으며, 더욱 바람직하게는 율피와 하수오, 쇠무릎의 혼합물을 사용하는 것이 바람직하다. 상기 율피와 하수오, 쇠무릎은 모두 리폭시게나아제를 억제하는 효과가 우수함과 동시에 평이하거나 따뜻한 성질을 갖고 있어 야채류의 성질을 보완할 수 있으며, 동시에 우수한 항균성, 항산화성을 보유하여 염화나트륨 등을 포함하지 않고도 야채의 보관성을 크게 높일 수 있다.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.
상기와 같이 율피와 하수오, 쇠무릎의 혼합물을 사용하는 경우 율피와 하수오 및 쇠무릎을 각각 1 : 1 내지 2 : 2 내지 5 중량비로 혼합하여 사용하는 것이 좋다. 상기와 같은 조성비를 가지는 이유는 율피의 탄닌 성분으로 인해 떫은맛이 강하기 때문에 율피가 과도하게 첨가되는 경우 조성물의 맛이 변할 수 있으며, 쇠무릎의 경우 리폭시게나아제의 억제효과가 가장 큰 식물이기 때문에 소량 첨가 시 이취의 발생을 억제하지 못할 수도 있기 때문이다.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.
상기 식물 추출물은 추출방법을 한정하지 않는다. 일예로 추출물을 추출하기 위한 적절한 용매로는 약학적으로 허용되는 유기용매라면 어느 것을 사용해도 무방하며, 물 또는 유기용매를 사용할 수 있으며, 이에 제한되지는 않으나, 예를 들어, 정제수(물), 메탄올(methanol), 에탄올(ethanol), 프로판올(propanol), 이소프로판올(isopropanol), 부탄올(butanol) 등을 포함하는 탄소수 1 내지 4의 알코올, 아세톤(acetone), 에테르(ether), 벤젠(benzene), 클로로포름(chloroform), 에틸아세테이트(ethyl acetate), 메틸렌클로라이드(methylene chloride), 헥산(hexane) 및 시클로헥산(cyclohexane) 등의 각종 용매를 단독으로 혹은 혼합하여 사용할 수 있다. 바람직하게는 물 또는 에탄올을 사용하는 것이 좋다.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.
추출 방법으로는 열수추출법, 냉침추출법, 환류냉각추출법, 용매추출법, 수증기증류법, 초음파추출법, 용출법, 압착법 등의 방법 중 어느 하나를 선택하여 사용할 수 있다. 또한, 목적하는 추출물은 추가로 통상의 분획 공정을 수행할 수도 있으며, 통상의 정제 방법을 이용하여 정제될 수도 있다. 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.
또한 필요에 따라 침전물이나 부유물의 형성을 유도하기 위해 용매의 pH를 낮춰도 무방하다. 이때 pH는 본 발명에서 한정하는 것은 아니나, 염산 또는 황산의 수용액, 바람직하게는, 순도가 10 내지 50%, 보다 바람직하게는 약 35 %인 염산액 및 순도가 60 내지 100%, 보다 바람직하게는 80 내지 98%인 황산액으로 이루어진 군으로부터 선택된 산을 1 내지 30%(v/v), 보다 바람직하게는 5 내지 20%(v/v)가 되도록 희석한 용액을 첨가하여 용매의 pH를 3.5 내지 6.5가 되도록 하는 것이 바람직하다. 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.
상기와 같이 열수추출이 완료되면 형성된 침전물이나 부유물을 여과하여 제거한 후 여액을 수득한다. 그리고 수득한 여액을 농축하기 위해 추가적으로 용매를 증발시켜도 무방하다.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.
상기와 같이 추출된 식물 추출물은 필요에 따라 숙성하는 과정을 더 포함할 수 있다. 상기와 같이 숙성을 진행하는 경우 특히 탄닌 성분이 환원당으로 변화함에 따라 떫은맛이 사라지고 단맛을 증가시켜 기호도를 더욱 높일 수 있기 때문이다.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.
상기 식물 추출물은 숙성방법이나 조건을 한정하지 않으며, 예를 들어 상기 추출물에 사카로마이세스 세레비지애(Saccharomyces cerevisiae), 시조사카로마이세스 폼베(Schizosaccharomyces pombe), 클루레로마이세스 락티스(Klureromyces lactis), 사카로마이세스 보울라디(Saccharomyces boulardii) 및 스키조사카로마이세스 엘립소이데우스(Schizosaccharomyces ellipsoideus)에서 선택되는 어느 하나 또는 복수의 효모를 접종한 후, 이를 50 내지 80℃, 상대습도 50 내지 95%의 조건의 항온항습기에서 5 내지 20일 동안 숙성시키면 상술한 탄닌 성분이나 식물 특유의 비린내는 거의 제거되고 감칠맛이 증가된 식물 추출물을 수득할 수 있다.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.
상기 양념 조성물은 액젓 100 중량부에 대하여 식물 추출물 10 내지 30 중량부 포함할 수 있다. 식물 추출물의 첨가량이 상기 범위 미만인 경우 야채의 보관성이 떨어질 수 있으며, 상기 범위를 초과하는 경우 쓴맛이 증가하여 조성물 본연의 맛과 향을 해칠 수 있다.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.
본 발명에 따른 야채 젓갈 간양념 조성물은 상술한 바와 같이 액젓, 갈변억제제 및 식물 추출물 이외에 양념육의 맛과 향, 기호도를 증진시킬 수 있는 범위에서 필요에 따라 다진 양파, 파인애플, 대파, 다진 마늘, 다진 생강, 청주, 설탕, 깨 및 후추가루에서 선택되는 어느 하나 또는 복수의 채소 또는 양념류를 더 포함할 수 있다. 상기와 같은 채소나 양념류는 첨가량이나 구성을 한정하지 않으며, 공지되어 있는 어떠한 양념용 채소나 조미료를 더 첨가하여도 무방하다.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.
본 발명은 상기와 같은 양념 조성물을 이용한 야채의 제조방법을 포함할 수 있다. 구체적으로 상기 야채의 제조방법은,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) 콩나물, 숙주, 시금치, 고사리, 시래기, 취나물, 냉이, 두릅, 달래, 씀바귀, 참나물, 배추, 양배추, 오이, 양파, 무우, 당근, 고추, 마늘 및 마늘쫑에서 선택되는 어느 하나 또는 복수의 야채를 손질하는 단계;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) 상기 야채에 상기에 따른 야채 무침용 젓갈 간양념 조성물을 미세분무하거나 상기 야채를 상기 양념 조성물에 침지시키는 단계; 및 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) 상기 b) 단계를 거친 야채를 숙성하는 단계;c) ripening the vegetables subjected to step b);
를 포함할 수 있다.can include
이때 상기 야채는 상술한 바와 같이 취식용으로 재배 및 판매되는 것이라면 종류에 한정하지 않으며, 예를 들어 상기 야채는 콩나물, 숙주, 시금치, 고사리, 시래기, 취나물, 냉이, 두릅, 달래, 씀바귀, 참나물, 배추, 양배추, 오이, 양파, 무우, 당근, 고추, 마늘 및 마늘쫑 등을 포함할 수 있으나, 본 발명이 이에 제한되는 것은 아니다.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.
상기 야채는 먼저 흐르는 물에 1회 이상 세척하여 표면에 이물질을 제거한 후, 크기별로 분리하고 자외선 등으로 멸균 및 건조처리를 진행한다. 그리고 건조된 야채는 선택적으로 적절한 크기로 절단할 수 있다. 일예로 가공 대상으로 무를 가공하고자 하는 경우, 최종적으로 판매될 수 있도록 적절한 크기로 절단할 수 있으며, 구체적으로 10 내지 50㎜ 크기로 절단될 수 있으나 최종적으로 판매되는 식품의 종류 등에 따라 절단되는 크기를 변경할 수 있다.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
다음으로 상기 야채에 상기 양념액을 미세분무 하거나 상기 야채를 상기 양념 조성물에 침지시킨다. 이때 상기 양념액은 원액 그대로 적용할 수도 있으나, 필요에 따라 양념액과 물을 2 내지 4 : 6 내지 8 중량비로 희석하여 사용하는 것이 좋다.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.
또한 상기 미세분무는 당업계에서 관용적으로 사용하는 분무기로 진행하는 것이 바람직하며, 야채를 양념 조성물에 침지시키는 경우 인젝터를 이용하여 원료육 내에 주입하는 것이 좋다. 이때 상기 조성물은 인젝터의 주입압력을 조절하면서 야채에 투입하는 것이 바람직하다.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.
다음으로 양념 조성물이 적용된 야채를 숙성한다. 이때 숙성은 마사지와 동반하여 진행하는 것이 좋으며, 구체적으로 진공텀블러를 이용하되 진공압력 0.01 내지 0.1㎝Hg으로, 정회전 30분, 정지 10분, 정회전 20분을 1 사이클(cycle)로 하여 1 내지 3회 반복한다.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.
일예로 세척 및 선택적으로 절단처리된 야채는 양념 조성물에 충분히 잠기도록 1 내지 16시간 동안 침지한다. 일예로 침지와 함께 숙성이 진행될 때 양념액이 침지된 야채에 침투하여 보존 중에 미생물의 증식을 억제하며, 가공 처리 후의 최종 식품에도 잔류하여 야채를 보존할 때 갈변이나 조직감 저하, 이취 발생을 억제할 수 있다.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
숙성이 끝난 야채는 진공 또는 밀봉 포장한다. 이때 포장지로는 인체에 무해하도록 폴리에틸렌 포장지를 이용하는 것이 바람직하며, 진공포장 후에는 -18℃ 이하의 온도에서 냉동보관하여 출고시킨다.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.
이하, 실시예 및 비교예를 들어 본 발명을 더욱 상세히 설명한다. 다만 하기 실시예 및 비교예는 본 발명을 구체적으로 설명하기 위한 것으로, 본 발명의 범위가 하기 실시예 등에 의해 제한되는 것은 아니다.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.
실시예 및 비교예를 통해 제조된 시편의 물성을 다음과 같이 측정하였다.The physical properties of the specimens prepared in Examples and Comparative Examples were measured as follows.
(이취)(off-topic)
10 ㎖의 바이알에 하기 실시예 등에서 수득한 양념액 샘플 5 ㎖ 를 넣고 자기 교반기를 이용하여 300rpm의 속도로 교반하면서, 50 ℃에서 60분 동안 예열하였다. SPME 파이버(70㎛ CAR-PDMS, Supelco)를 바이알의 상부에 40분 동안 삽입하여 휘발성 물질이 흡착되도록 하였다.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.
다음으로 휘발성 물질의 정량분석을 위해 HP 5890 기체 그코마토그래피 (Hwelet Packard, Little Falls, PA, USA)를 사용하였으며, 플래임 이온화 검출기(flame ionization detector, FID)와 DB-5ms 컬럼(30m × 0.25㎜ i.d.x 0.25㎛ film thickhness, J&W Scientific, Folsom, CA, USA)을 사용하였다. SPME 인렛 라이너(inlet liner, 0.75mm i.d., Supelco)를 GC 인젝터에 삽입하여 스플리트레스 모드(splitless mode)에서 분석을 수행하였다.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.
이동상으로는 헬륨(He)을 사용하였고, 1 ㎖/min 의 유속으로 흐르게 하였다. GC 오븐의 온도는 40 ℃에서 5분 동안 유지한 후, 200 ℃까지 4℃/min으로 높였으며, 200 ℃에서 10 분 동안 유지하였다. 주입부와 검출기의 온도는 각각 200 ℃, 250 ℃였다. 각 화합물은 윌레이 275 매스 스펙트랄 데어터베이스(Wiley 275 mass spectral database, Hewlet Packard Co., 1995)와 비교하거나 매뉴얼 해석을 통해 동정하였다.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.
(관능평가)(Sensory evaluation)
관능검사는 잘 훈련된 10 내지 40세의 패널 20명을 대상으로 야채의 육색, 맛, 식감, 향(비린내), 전체적인 기호도에 대하여 5점척도법(5점: 대단히 좋다, 4점 : 좋다. 3점 : 보통이다, 2점 : 싫다, 1점: 대단히 싫다)에 의거하여 실시하였으며, 각 패널이 평가한 항목 당 점수를 소수점 둘째 자리에서 반올림하여 기재하였다.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.
(실시예 1)(Example 1)
먼저 식물 추출물을 제조하기 위해 율피를 손질, 분쇄한 후, 물 100 중량부에 대하여 율피 20 중량부의 비율로 혼합하고 80℃의 온도로 36시간 동안 가열하여 열수추출하여 제조하였다. 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.
다음으로 멸치 100 중량부에 소금 20 중량부를 혼합하고 1년간 숙성시켜 제조한 멸치액젓 100 중량부에 대하여 식물 추출물을 10 중량부, 물 700 중량부, 정백당 10 중량부, 미향 15 중량부, 양파엑기스 5 중량부, 마늘엑기스 2 중량부, L-글루타민산나트륨을 0.5 중량부, 후추 0.5 중량부, 생강 1 중량부, 정제염 2 중량부를 혼합하여 양념 조성물을 제조하였다.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.
그리고 야채를 준비하기 위해 배추의 겉잎을 제거한 후, 횡단 넓이 3㎝로 절단한 배추에 양념 조성물을 붓고 상온에서 12시간 동안 숙성하여 시편을 완성하였다. 제조된 시편의 물성을 측정하여 하기 표 1에 기재하였다.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.
(실시예 2)(Example 2)
상기 실시예 1에서 액젓으로 멸치액젓 및 멸치액젓과 동일한 방법으로 제조한 갈치액젓을 각각 7 : 3 중량비로 혼합한 것을 사용하였으며, 이외에는 동일한 방법으로 시편을 제조하였다.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.
(실시예 3)(Example 3)
상기 실시예 2에서 식물 추출물로 율피와 하수오를 1 : 1.5 중량비로 혼합한 것을 제외하고 동일한 방법으로 시편을 제조하였다.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.
(실시예 4)(Example 4)
상기 실시예 3에서 식물 추출물로 율피와 하수오 및 쇠무릎을 1 : 1.5 : 3 중량비로 혼합한 것을 제외하고 동일한 방법으로 시편을 제조하였다.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.
(실시예 5)(Example 5)
상기 실시예 2에서 식물 추출물로 산수유와 구기자를 5 : 5 중량비로 혼합한 것을 제외하고 동일한 방법으로 시편을 제조하였다.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.
(실시예 6)(Example 6)
상기 실시예 2에서 식물 추출물로 하수오와 함초를 5 : 5 중량비로 혼합한 것을 제외하고 동일한 방법으로 시편을 제조하였다.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.
(실시예 7)(Example 7)
상기 실시예 4에서 양념 조성물 제조 시 멸치액젓과 갈치액젓의 혼합물 100 중량부 대비 식물 추출물을 40 중량부 첨가한 것을 제외하고 동일한 방법으로 시편을 제조하였다.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.
(실시예 8)(Example 8)
상기 실시예 7에서 식물 추출물을 5 중량부 첨가한 것을 제외하고 동일한 방법으로 시편을 제조하였다.Specimens were prepared in the same manner as in Example 7, except that 5 parts by weight of the plant extract was added.
(비교예 1)(Comparative Example 1)
상기 실시예 1에서 액젓 조성물을 첨가하지 않은 것을 제외하고 동일한 방법으로 시편을 제조하였다.Specimens were prepared in the same manner as in Example 1 except that the fish sauce composition was not added.
(비교예 2)(Comparative Example 2)
상기 실시예 2에서 식물 추출물을 첨가하지 않은 것을 제외하고 동일한 방법으로 시편을 제조하였다.Specimens were prepared in the same manner as in Example 2 except that the plant extract was not added.
[표 1][Table 1]
(상기 표 1에서 이취는 풋콩에서 추출한 이취를 100이라 하였을 때 상대적인 이취를 의미하는 것으로 각 실시예별 값은 ±5이다.)(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.)
상기 표 1과 같이 본 발명에 따라 제조된 야채는 야채 특유의 이취가 없으면서도 동시에 우수한 관능검사 결과를 보이고 있다. 구체적으로 액젓으로 멸치액젓과 갈치액젓을 혼합하였으며, 식물 추출물로 율피와 하수오, 쇠무릎을 혼합한 실시예 4는 가장 우수한 관능검사, 이취 측정 결과를 보이고 있으며, 이에 반해 산수유와 구기자를 포함한 실시예 5, 하수오와 함초를 포함한 실시예 6은 실시예 4에 비해 떨어지는 물성을 보였다.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.
또한 실시예 4에 비해 식물 추출물이 과다 첨가된 실시예 7이나 과소 첨가된 실시예 8은 식물 추출물에 의해 양념 본연의 맛과 향이 가려져 좋지 않은 관능검사 결과를 보였으며, 액젓이나 식물 추출물을 각각 첨가하지 않은 비교예 1, 2는 가장 떨어지는 물성 결과를 보였다.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.
한편, 본 발명의 상세한 설명에서는 참조되는 바람직한 실시 예를 중심으로 구체적으로 기술되었으나, 본 발명의 범위에서 벗어나지 않는 한도 내에서 여러 가지 변형이 가능함은 물론이다. 그러므로 본 발명의 범위는 설명된 실시 예에 국한되어 정해져서는 안되며, 후술하는 특허청구의 범위뿐 아니라 이 특허청구의 범위와 균등한 것들에 의해서 정해져야 한다.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.
상기 야채는 콩나물, 숙주, 시금치, 고사리, 시래기, 취나물, 냉이, 두릅, 달래, 씀바귀, 참나물, 배추, 양배추, 오이, 양파, 무우, 당근, 고추, 마늘 및 마늘쫑에서 선택되는 어느 하나 또는 복수인 것을 특징으로 하는 야채 무침용 젓갈 간양념 조성물.
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.
상기 갈변억제제는 피틴산, 아스코르빈산, 소듐아스코르빌포스페이트, 마그네슘아스코르빌포스페이트, 칼슘아스코르빌포스페이트, 아스코르브산폴리펩티트, 아스코르빌 디팔미테이트, 아스코르빌팔미테이트, 아스코르빌글루코사이드, 에틸아스코르빌에테르, 아스코르빌스테아레이트, 아스코르빌에틸실라놀펙티네이트, 에틸아스코르빌에테르, 아스코르빌테트라아소팔미테이트 및 아스코르빌 디팔미테이트에서 선택되는 어느 하나 또는 복수를 포함하는 것을 특징으로 하는 야채 무침용 젓갈 간양념 조성물.
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.
상기 야채 무침용 젓갈 간양념 조성물은 다진 양파, 파인애플, 대파, 다진 마늘, 다진 생강, 청주, 설탕, 깨 및 후추가루에서 선택되는 어느 하나 또는 복수를 더 포함하는 것을 특징으로 하는 야채 무침용 젓갈 간양념 조성물.
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.
b) 상기 야채에 제 1항, 제 4항 내지 제 6항에서 선택되는 어느 한 항에 따른 야채 젓갈 간양념 조성물을 미세분무하거나 상기 야채를 상기 양념 조성물에 침지시키는 단계; 및
c) 상기 b) 단계를 거친 야채를 숙성하는 단계;
를 포함하는 액젓이 함유된 야채의 제조방법.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.
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