KR102539280B1 - Composition for A rice cake sauce containging stevia - Google Patents

Abstract

A rice cake sauce according to the present invention replaces sugar with seafood seasoning, meat seasoning, and complex seasoning and adds enzyme-treated stevia to significantly reduce calorie intake, neutralize the bitter taste, which is a disadvantage of stevia, add umami to the sauce, and thus improve preservation of the sauce.

Description

Tteokbokki sauce containing stevia {Composition for A rice cake sauce containing stevia}

The present invention relates to a tteokbokki sauce containing stevia, and in detail, by adding enzyme-treated stevia to replace sugar together with seafood seasoning, meat seasoning, and complex seasoning, the calorie intake is greatly reduced, and at the same time, the bitter taste that is the disadvantage of stevia It relates to a tteokbokki sauce that can neutralize, impart umami, and increase the preservation of the sauce.

Tteokbokki is currently regarded as a favorite snack in our country, regardless of gender or age.

Therefore, various manufacturing methods of tteokbokki are being studied, but the general manufacturing method is to make a sauce by adding soy sauce, chunjang, sugar, starch syrup, seasonings, vegetables and spices such as garlic, green onions, carrots, and cabbage with red pepper paste and red pepper powder as the main ingredients. It is manufactured by adding rice cakes for tteokbokki and the like.

In addition, gungjung tteokbokki made in a traditional way is prepared by mixing sugar and various spices with rice cake and beef as the main ingredients and soy sauce as the main ingredient.

However, when preparing such a conventional tteokbokki sauce, the bitterness caused by the use of red pepper paste, the sweetness of starch syrup, and the excessive use of chemical seasonings are hardly improved, so the intake of the tteokbokki seasoning composition is not good for human health.

In particular, a lot of sugar, including rice cake, is added to the tteokbokki sauce, and specifically, since the calorie content of a plate of tteokbokki is about 1,000 to 1,500 Kcal, it can easily add excessive calories and cause obesity. In addition, snacks sold at commercial snack stores have a problem in that calories are higher because sugar is added excessively than standard recipes of health authorities for taste.

Republic of Korea Patent Registration No. 10-1399279 (May 27, 2014)

The present invention has been made to solve the above problems, and in detail, by adding enzyme-treated stevia to replace sugar together with seafood seasoning, meat seasoning, and complex seasoning, the calorie intake is greatly reduced and at the same time the disadvantages of stevia An object of the present invention is to provide a tteokbokki sauce containing stevia that can neutralize phosphorus bitterness, impart umami, and increase the preservation of the sauce.

The present invention relates to a tteokbokki sauce containing stevia.

One aspect of the present invention is a tteokbokki sauce prepared by mixing seasoning, enzyme-treated stevia, seafood seasoning, meat-based seasoning, complex seasoning, and red pepper powder, wherein the enzyme-treated stevia is catalase, monooxygenase , dioxygenase, lignin peroxidase, laccase, Mn-dependent peroxidase, cellulose, xylanase, protease , lipase, alcohol oxidase, glucose oxidase, galactosidase, glucanase, glycoside hydrolase, glycosyl transfer Adding sugar with one or more extracellular enzymes selected from glycosyl transferase, glyoxal oxidase, glyoxylate dehydrogenase and cytochrome P450 oxidase It relates to a tteokbokki sauce containing stevia, characterized in that.

In the present invention, the seafood seasoning includes any one or a plurality of fish and shellfish extracts selected from crab, mussel, kelp, shrimp, midduck, anchovy, oyster and conch, and the meat seasoning includes beef, pork, goat meat, It may include any one or a plurality of meat extracts selected from duck and chicken.

In addition, the enzyme-treated stevia can be prepared by preparing a mixture by dissolving a sugar donor in a stevia extract; b) performing an enzymatic reaction by adding an enzyme to the mixture; and c) inactivating the enzyme by heating the reaction mixture, wherein the tteokbokki sauce contains 0.1 to 30 parts by weight of enzyme-treated stevia and 1 to 50 parts by weight of seafood seasoning, based on 100 parts by weight of seasoning. It may include 1 to 50 parts by weight of meat seasoning, 1 to 10 parts by weight of complex seasoning, and 10 to 50 parts by weight of red pepper powder.

The tteokbokki sauce according to the present invention replaces sugar together with seafood seasoning, meat seasoning, and complex seasoning and adds enzyme-treated stevia to greatly reduce calorie intake, neutralize the bitter taste, which is a disadvantage of stevia, and impart umami to the sauce preservation can be improved.

Hereinafter, examples and comparative examples of the tteokbokki sauce according to the present invention will be described in more detail. However, the specific examples introduced below are provided as examples to sufficiently convey the spirit of the present invention to those skilled in the art.

Therefore, the present invention may be embodied in other forms without being limited to the specific examples presented below, and the specific examples presented below are only described to clarify the spirit of the present invention, but the present invention is not limited thereto.

At this time, if there is no other definition in the technical terms and scientific terms used, they have meanings commonly understood by those of ordinary skill in the art to which this invention belongs, and will unnecessarily obscure the gist of the present invention in the following description. Descriptions of possible known functions and configurations are omitted.

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.

In addition, the drawings introduced below are provided as examples to sufficiently convey the spirit of the present invention to those skilled in the art. Therefore, the present invention may be embodied in other forms without being limited to the drawings presented below, and the drawings presented below may be exaggerated to clarify the spirit of the present invention. Also, like reference numerals denote like elements throughout the specification.

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.

In describing the components of the present invention, terms such as first, second, A, B, (a), and (b) may be used. These terms are only used to distinguish the component from other components, and the nature, order, or order of the corresponding component is not limited by the term. When an element is described as being “connected,” “coupled to,” or “connected” to another element, that element is directly connected or connectable to the other element, but there is another element between the elements. It will be understood that elements may be “connected”, “coupled” or “connected”.

In the present invention, the term 'tteokbokki sauce' refers to a conventional tteokbokki sauce based on red pepper paste and sugar, and basically includes red pepper paste and sugar. In addition, along with red pepper paste and sugar, soy sauce, red pepper powder, soy sauce, starch syrup, oligosaccharide, anchovy broth, kelp broth, seasonings, etc. may be further included, and various types of tteokbokki seasonings that are conventionally distributed are included. Since the tteokbokki seasoning is already known in the field to which this technology belongs, a detailed description of its mixing ratio or manufacturing method will be omitted.

However, in the present invention, as described above, enzyme-treated stevia may be included in place of sugar, starch syrup, or oligosaccharide used in conventional tteokbokki seasoning. In particular, by including stevia instead of carbohydrates such as sugar or starch syrup, the savory taste and preservation of the tteokbokki sauce are increased, but by treating stevia with an enzyme, the bitter taste of stevia can be neutralized and the umami taste can be further enhanced.

In addition, as described above, by further including seafood seasoning, meat seasoning, and complex seasoning that can have a new flavor along with enzyme-treated stevia, the unique deep meat taste of seafood and meat is added to the sauce for tteokbokki, thereby adding red pepper powder or red pepper paste It is possible to improve the bitter taste according to this and to manufacture a new tteokbokki that does not exist.

In the present invention, the tteokbokki sauce can be prepared by including seasoning, enzyme-treated stevia, seafood seasoning, meat seasoning, complex seasoning, and red pepper powder.

In the present invention, the seasoning includes a common one used in food preparation in the art to improve flavor, and may include, for example, red pepper paste, soy sauce, pepper, curry, sodium L-glutamate, disodium ribonucleotide, and the like. Components may include one or more.

In the present invention, the seafood seasoning is a material that adds insufficient animal nutrients to tteokbokki and at the same time adds a savory and cool flavor. It may include any one or a plurality of selected fish and shellfish extracts.

The fish and shellfish extract may be powdered by freeze-drying parts other than inedible shells or shells among the components, or mixed with water and heated to solvent extraction, and then powdered.

For example, when crabs are steamed with steam (steam) for several hours, an extract is extracted due to the steam, and an extract prepared by concentrating, drying, and powdering it can be used as a crab extract.

In the present invention, the fish and shellfish extract may include any one or a plurality of the above fish and shellfish, and the amount of the ingredients added may be freely adjusted according to the taste and aroma of the prepared tteokbokki sauce. For example, the amount of mussels, oysters, or conch can be increased compared to crabs or shrimps to enhance the flavor of clams in the tteokbokki sauce, and it is okay to add more crabs or shrimps to enhance the flavor of crustaceans.

The seafood seasoning preferably contains 1 to 50 parts by weight based on 100 parts by weight of the seasoning. If the added amount of the seafood seasoning is out of the above range, the desired taste and aroma may not be produced, resulting in poor palatability or poor storage stability of the tteokbokki sauce.

In the present invention, the meat seasoning, similar to the seafood seasoning, adds insufficient animal nutrients to tteokbokki and at the same time adds a rich and rich flavor separate from the seafood seasoning according to the Maillard reaction. As a material, the type is limited However, it may include any one or a plurality of meat extracts selected from beef, pork, goat meat, duck meat and chicken.

Similar to the seafood seasoning, the meat extract may be powdered by freeze-drying parts of the ingredients except for the inedible part, or mixed with water, heated to solvent extraction, and then powdered.

For example, when beef is steamed with steam (steam) for several hours, an extract is extracted due to the steam, and it can be used as a beef extract prepared by concentrating, drying, and powdering it.

In the present invention, the meat extract may include any one or a plurality of the meats in the same way as the fish and shellfish composition, and the amount of the ingredients added may be freely adjusted according to the taste and aroma of the prepared tteokbokki sauce. For example, in order to enhance the beef flavor of the tteokbokki sauce, the amount of beef added can be increased compared to pork and chicken, and it is okay to add more pork or chicken than beef.

Similar to the seafood seasoning, the meat seasoning preferably contains 1 to 50 parts by weight based on 100 parts by weight of the seasoning. If the added amount of the meat seasoning is out of the above range, the desired taste and aroma may not be produced, and thus the palatability or storage stability of the tteokbokki sauce may deteriorate.

The complex seasoning is a seasoning containing fish ingredients and serves to enhance the light taste and umami extracted from fish in the tteokbokki sauce.

The compound seasoning is not limited in the present invention, but means a seasoning prepared by including lactose, starch, salt, etc. in one or more broth fish selected from skipjack tuna, anchovy, pomfret fish, bonito, gorilla, saltfish, etc. .

It is preferable to use the above-mentioned fish for soup by drying or boiling the fish and then drying and pulverizing the fish, and the ingredients are mixed with lactose to amplify the umami through a chemical reaction.

It is preferable to include 1 to 10 parts by weight of the compound seasoning based on 100 parts by weight of the seasoning. If the added amount of the complex seasoning is out of the above range, the desired taste and aroma cannot be produced, and thus the palatability or storage stability of the tteokbokki sauce may deteriorate.

The red pepper powder can be used for all of cheongyang peppers, red peppers, green peppers, cucumber peppers, etc., and serves to improve the color of tteokbokki as well as adding spiciness to tteokbokki, and can be used by mincing or thinly slicing.

It is preferable to include 10 to 50 parts by weight of the red pepper powder based on 100 parts by weight of the seasoning. If the amount of red pepper powder added is out of the above range, it is not preferable because the spiciness of the tteokbokki sauce is excessively enhanced or the bitter taste is increased.

The enzyme-treated stevia is obtained by treating stevia, which is commonly used as a sweetener, with an enzyme to improve bitterness, sweetness and antioxidant properties, and is also called enzyme-treated stevioside.

In general, sugar (sucrose) is most widely used as a sweetener in beverages and foods. However, because of its health problems, sugar substitutes are in increasing demand. Synthetic substitutes for sugar include saccharin, aspartame, and sucralose, while natural products such as glycyrrhizin, thaumatin, and stevioside have recently gained popularity.

The stevioside is a substance extracted from Stevia rebaudiana, a perennial plant of the Asteraceae family, and the stevia produces Steviol glycosides. This plant is native to the highlands of Paraguay, and its glycosides are 50 to 300 times sweeter than sugar and stable to high heat, pH and microwave. Stevioside has been used in Japan, Korea, and Malaysia for a long time, and its safety has been extensively investigated, and has recently been approved by the FDA as a sweetener.

However, stevia extract has a unique astringent taste that leaves a bitter taste in the mouth with sweetness, so the likes and dislikes are obvious. In particular, stevioside has a disadvantage of accompanying a unique astringent or bitter taste in the aftertaste, apart from sweetness, and thus has a disadvantage of clearly giving a sense of incongruity when used as a sweetener in general foods.

In order to overcome the above disadvantages of the stevia extract, the present invention removes the bitter taste of the stevia extract by treating with an enzyme, but instead of a saccharification enzyme such as sucrase or amalase, which is generally used, by treating with an oxidase, the stevioside structure It may have a feature of increasing the preservability of the composition by helping the production of glucose to further enhance the umami taste and increase the antioxidant property.

In the present invention, the oxidase is a general term for enzymes that hydrolyze and oxidize molecules having a hydroxyl group, such as catalase, monooxygenase, and dioxygenase. , lignin peroxidase, laccase, Mn-dependent peroxidase, cellulose, xylanase, protease, lipase, alcohol Alcohol oxidase, glucose oxidase, galactosidase, glucanase, glycoside hydrolase, glycosyl transferase, glyoxalic acid It is good to include enzymes capable of hydrolyzing molecules with specific bonds, such as glyoxal oxidase, glyoxylate dehydrogenase and cytochrome P450 oxidase.

It is preferable to include an alcohol oxidase more preferably as the oxidase. Since the alcohol oxidase oxidizes and hydrolyzes some or all of the bitter-tasting structures without decomposing the three-dimensional structure or glycosidic bond of glucose of stevioside, it is possible to further increase the umami taste.

The method of manufacturing the enzyme-treated stevia is not limited. For example, the enzyme-treated stevia is reacted by dissolving a sugar donor in a stevia extract (step (a)) and adding an enzyme thereto (step (b)). When the reaction is completed after a certain period of time, it can be prepared by inactivating the enzyme by heating the extract to a temperature higher than a certain level (step (c)).

Specifically, in the method for producing the enzyme-treated stevia, a stevia-sugar donor mixture is prepared by dissolving dextrins, such as β-cyclodextrin, as a sugar donor in a stevia extract (step (a)). At this time, the composition ratio of the stevia and the sugar donor is preferably mixed in the range of 1:0.1 to 2 weight ratio.

Next, the above-mentioned oxidase is added to the mixture (step (b)). At this time, the addition amount of the enzyme is not limited, but is mixed at 0.001 to 10 parts by weight relative to 100 parts by weight of Stevia. After mixing, the mixture is allowed to stand for 1 to 24 hours at a temperature of 30 to 40° C. to induce an enzyme reaction.

The mixture after the reaction of the enzyme is heated to a temperature of 50 ° C. or more, more preferably 90 to 100 ° C. for 1 to 2 hours to inactivate the enzyme (step c)), and then filtered to remove impurities and dried completely . And, if necessary, the dried powder may be sterilized to complete the enzyme treatment.

In addition, the tteokbokki sauce composition according to the present invention can further increase the sweetness and umami of the enzyme-treated stevia and increase the antioxidant properties to further extend the shelf life of the tteokbokki sauce. there is.

The "fermentation" refers to a process in which microorganisms decompose organic matter using their own enzymes. Fermentation and decay reactions proceed by similar processes, but if a substance useful to humans is produced as a result of decomposition, it is called fermentation, and if a substance that smells or is harmful is produced, it is called decay. In the present invention, basidiomycetes are used among useful strains used for fermentation, which decomposes plant pigments and polyphenol impurities of stevia extract and activates free radical scavenging ability to increase the sweetness of stevia and further enhance antioxidant properties. .

In the present invention, the strain used for fermentation of the enzyme-treated stevia is not limited in the present invention, but preferably includes a basidiomycete. The basidiomycetes include fungi of the protozoan basidiomycete class, heteromorphic basidiomycete class, and homotypic basidiomycete class, which are mushrooms selected from the group consisting of order Wrinkle mushroom, order Minoreum mushroom, order Bokyun, neck ear, and white neck ear. Characterized in that do.

Specifically, the wrinkled mushrooms include net mushrooms including king net mushrooms, radish mushrooms including soil mushrooms and pickled mushrooms, and outer mushrooms including mushrooms, cherry mushrooms, etc. Cherry mushrooms, skirt mushrooms, oyster mushrooms, oyster mushrooms, oyster mushrooms, shiitake mushrooms, etc. Matsutake mushrooms, including mushrooms, wheat mushrooms, moss mushrooms, enoki mushrooms, etc., or each mushroom and mushrooms including rib mushrooms, etc. , Trumpet mushrooms including trumpet mushrooms, noodle mushrooms including noodle mushrooms, etc., clover mushrooms including clown mushrooms and wormwood clown mushrooms, trumpet mushrooms including nasty mushrooms, beard mushrooms and long mushrooms Beard mushrooms, including beard mushrooms (chill mushrooms), pear mushrooms, including white pear mushrooms and trumpet mushrooms, cauliflower mushrooms, including cauliflower mushrooms, and cauliflower mushrooms, including cauliflower mushrooms, . ), etc., and mushrooms can be used, and as Bokomycete mushrooms, horse mushrooms include horse mushrooms and horseshoe mushrooms, fart mushrooms including scarlet mushrooms, bird's nest mushrooms, etc. Steamed mushrooms, including steamed mushrooms, white steamed mushrooms, dust mushrooms, including dust mushrooms, pile mushrooms and yellow mantle mushrooms, etc., or red basket mushrooms and three-legged mushrooms. Basket mushrooms and mushrooms can be used. In addition, as the wood ear mushroom, wood ear mushrooms including wood ear mushrooms and hairy ear mushrooms or mushrooms of the wood ear family including moth mushrooms and chinensis mushrooms can be used, and white throat mushrooms include net neck mushrooms and white throat mushrooms. Mushrooms and white neck mushrooms including cushion white neck mushrooms and the like can be used.

Mushrooms belonging to the order of mushrooms include hairy mushrooms including brown hairy mushrooms, hairy mushrooms including hairy mushrooms, bowl mushrooms including plate mushrooms, morel mushrooms including morel mushrooms, or wrinkled mushrooms. Saddle mushrooms and mushrooms, including saddle mushrooms and little saddle mushrooms, can be used, and rubber mushroom mushrooms include rubber mushrooms, tube jelly mushrooms, bean hood mushrooms, yellow rubber mushrooms, and hood mushrooms including Alternatively, bean sprouts mushrooms and mushrooms including pitch mushrooms may be used.

In the fermentation of the stevia, the solid stevia is first liquefied and then heated and sterilized. Then, stevia is fermented by inoculating basidiomycetes into the sterilized stevia solution. At this time, the fermentation conditions are not limited in the present invention, but it is preferable to ferment for 1 to 7 days at a temperature of 20 to 40 ° C.

Stevia after fermentation is sterilized to kill basidiomycetes, and it is good to dry the liquid mixture and pulverize it. At this time, the powdering method is not limited in the present invention, and it is preferable to proceed with a conventional method such as freeze-drying or spray drying.

In the present invention, it is preferable to add 1 to 5 parts by weight of the enzyme-treated stevia based on 100 parts by weight of the powder. If the amount of enzyme-treated stevia is less than the above range, the umami of the tteokbokki sauce is insufficient and the shelf life is shortened. Due to its nature, it may cause indigestion.

In addition to the above ingredients, the tteokbokki sauce according to the present invention may also be composed of various types of vegetables such as green onions, parsley, sesame leaves, and cabbage to enhance the flavor, and spices such as basil or octagonal may be added in small amounts It can be configured by doing so, and its implementation is not limited.

Here, the tteokbokki sauce may further include bongchul, ginger, and dermal extracts to suppress abdominal distension, which is a disadvantage of enzyme-treated stevia.

The stevia has a strong sweet taste but a low glycemic index, inhibits the growth of bacteria in the oral cavity, and in addition, has various effects such as lowering blood viscosity, preventing obesity, and having antibacterial and antiviral effects. However, since it is basically a sugar-like component containing a number of indigestible sugar alcohols, some people may experience gastrointestinal side effects such as bloating, nausea, and diarrhea.

The present invention may further include bongchul, ginger, and dermal extracts to solve the side effects of the above enzyme-treated stevia. The above ingredients can relax the muscles of the digestive system, reduce bloating, promote digestion and inhibit gas in the stomach.

In the present invention, the bongchul ( Zedoariae Rhizoma ) is also called bongahsul, and is a rhizome of the achul of ginger family. It is warm in nature, bitter in taste, and has no poison. It makes all the qi turn well, relieves blood, and stops pain and abdominal pain under the stomach.

In particular, Bongchul is a traditional way to circulate energy well [Haenggi (行气)], the effect of opening the stomach (Gawi (開胃)), a method to remove blood stasis (瘀血) [Soeo (消瘀)], Efficacy to remove red odor [Drips], Efficacy to stop pain [Stagnation], Efficacy to make blood flow well without being stagnant [Thorough blood], Blood stagnation How to get rid of it by using a relatively poisonous and strong fish medicine (祛瘀藥) [bleeding], the effect of releasing toxicity [detoxification], the effect of digesting food [chemical food] ] etc. are known.

The ginger (生薑) is slightly warm in nature, very tasty, and has no poison. It enters the five intestines, clears the walls, lowers the qi, and stops vomiting. It also removes wind chill and dampness and stops hiccups or vomiting. In addition, antitumor action that can directly kill cancer cells, antibacterial action, bloating due to indigestion, and ammonia gas in the abdomen to cure the symptoms of severe stomach pain, stomach digestion, blood soy, blood It has an antibacterial effect, an antibacterial effect.

The dermis is the pericarp of a mature fruit of Citrus unshiu ( Citrus reticulata in China), an evergreen small tree belonging to the family Rutaceae. Limonene, auraptene, and auraptin are contained as essential oil components, and more than 90% of them are limonene.

The efficacy of the dermis relieves symptoms of stuffy chest and stomach, relieves symptoms of loose or stuffy stool due to dampness, relieves cough with a lot of phlegm, and relieves loss of appetite, indigestion, nausea and vomiting due to emptying of the spleen. do. In addition, the dermis inhibited cold-restraint-induced gastric ulcer in a concentration-dependent manner when hesperidin, the main ingredient, was administered, and there was no change in the amount of gastric mucus and protein. aids digestion;

The above components are not limited to the extraction method, and may be prepared according to a conventional method for preparing plant extracts. Specifically, it can be carried out by adding an extraction solvent, preferably water, to the pulverized lyophilisate of the above components from which impurities have been removed, followed by extraction. At this time, the extraction method using a solvent as described above may be a hot water extraction method, a cold needle extraction method, a warm needle extraction method, a pressure extraction method, a reflux extraction method, or an ultrasonic grinding extraction method, preferably a hot water extraction method.

Although the composition ratio of the bongchul, ginger and dermal extract is not limited, it is preferable to include 1 to 30 parts by weight of the bongchul extract and the dermal extract, respectively, based on 100 parts by weight of the ginger extract. In addition, the mixture of the extracts is preferably mixed in an amount of 1 to 5 parts by weight based on 100 parts by weight of water included in the tteokbokki sauce. If it is out of the above range, the above-described relieving effect on abdominal bloating may be reduced, or the spicy taste of the tteokbokki sauce or the flavor that does not match the sauce may be strong, which may harm the texture.

The tteokbokki sauce according to the present invention replaces sugar together with seafood seasoning, meat seasoning, and complex seasoning and adds enzyme-treated stevia to greatly reduce calorie intake, neutralize the bitter taste, which is a disadvantage of stevia, and impart umami to the sauce preservation can be improved.

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 only examples for helping understanding of the present invention, and the present invention is not limited to the following Examples and Comparative Examples.

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

(measurement of preservation)

The prepared tteokbokki sauce was left at room temperature and the degree of mold appearance was visually measured when 60 days had elapsed. At this time, the evaluation criteria for the degree of mold appearance are as follows.

- : does not occur

+ : very little

++ : few

+++ : many

++++ : very many

(Sensory evaluation)

Tteokbokki including the prepared sample was consumed by trained food experts and 50 general consumers, and the evaluation items were the degree of bloating and belching, taste (sweet, bitter, sour), aroma, and overall preference. The evaluation was performed using a 5-point scoring method, but was rounded to the second decimal place, and the criteria are as follows.

* Scoring criteria

5: very good

4 : good

3 : Normal

2: bad

1 : very bad

(Example 1)

First, to prepare enzyme-treated stevia, a mixture of stevia (Daepyung Co., Ltd.) and a sugar donor (β-cyclodextrin) at a weight ratio of 1:0.5 was dissolved in purified water, and alcohol oxidase, an oxidizing enzyme, was added to stevia 100 It was mixed in a ratio of 1 part by weight to part by weight. Then, the mixture was allowed to stand at 36° C. for 8 hours to induce an enzyme reaction.

Next, the mixture after the reaction of the enzyme was heated at 80 ° C. for 1 hour to completely inactivate the enzyme, and then the mixture was filtered and separated into solid and liquid. Then, the separated liquid was lyophilized and powdered.

Separately, 20 parts by weight of each of crab, mussel, kelp, shrimp, seaweed, anchovy (seafood seasoning) 100 parts by weight of water to prepare seafood seasoning, meat seasoning and complex seasoning; 50 parts by weight of beef, 15 parts by weight of pork and chicken to 100 parts by weight of water (meat seasoning); After mixing 10 parts by weight of skipjack tuna, anchovy, pomfret fish, and bonito with 100 parts by weight of water and heating for 10 hours, it was cooled and powdered.

In addition, a mixture of red pepper paste and soy sauce at a weight ratio of 1: 0.2 was used as seasoning, and based on 100 parts by weight of seasoning, 20 parts by weight of enzyme-treated stevia, 30 parts by weight of seafood seasoning, 30 parts by weight of meat seasoning, and 5 parts of complex seasoning Tteokbokki sauce was prepared by mixing parts by weight and 20 parts by weight of red pepper powder.

(Example 2)

The enzyme-treated stevia used in Example 1 was fermented. Specifically, the enzyme-treated stevia was dissolved in purified water, liquefied, and sterilized by heating. In addition, basidiomycetes ( Auricularia auricula-judae , Chamsolwon Farming Association) liquid-cultured in a sterilized stevia solution were inoculated to a final inoculation concentration of 10 ⁷ CFU/ml, and then fermented at 26° C. for 3 days. After confirming fermentation through a change in turbidity, the mixture was sterilized by heating at 120° C. for 20 minutes, and then filtered and lyophilized to powder. Powdered fermented enzyme-treated stevia was added in the same amount as in Example 1, and tteokbokki sauce was prepared in the same manner.

(Example 3)

Tteokbokki sauce was prepared in the same manner as in Example 2, except that 30 parts by weight of the enzyme-treated stevia was added.

(Example 4)

The tteokbokki sauce in Example 2 was prepared in the same manner as in Example 2, except that 3 parts by weight of an extract containing 15 parts by weight of bongchul extract and dermal extract, respectively, was further included with respect to 100 parts by weight of ginger extract.

(Example 5)

In Example 4, when preparing the tteokbokki sauce, it was prepared by the same method except that an extract containing 40 parts by weight of each of the bongchul extract and the dermal extract was added in the same amount with respect to 100 parts by weight of the ginger extract.

(Example 6)

The tteokbokki sauce in Example 4 was prepared in the same manner except that an extract containing 15 parts by weight of bongchul extract was further included in the same amount with respect to 100 parts by weight of ginger extract.

(Example 7)

The tteokbokki sauce in Example 4 was prepared in the same manner except that an extract containing 15 parts by weight of the dermal extract was further included in the same amount based on 100 parts by weight of the ginger extract.

(Example 8)

Tteokbokki sauce in Example 4 was prepared in the same manner as in Example 4, except that 7 parts by weight of an extract containing 15 parts by weight of bongchul extract and dermal extract, respectively, was further included with respect to 100 parts by weight of ginger extract.

(Comparative example)

Tteokbokki sauce was prepared in the same manner as in Example 1, except that the same amount of sugar was added instead of the enzyme-treated stevia.

preservation sensory evaluation bloating burp sweetness bitter Sour taste incense preference Example 1 + 3.8 3.7 4.1 3.6 4.2 4.4 4.1 Example 2 - 4.1 3.7 4.6 4.2 4.3 4.4 4.2 Example 3 - 2.8 2.5 4.9 4.6 4.2 4.4 3.8 Example 4 - 4.8 4.9 4.7 4.6 4.4 4.5 4.8 Example 5 - 4.8 4.9 4.1 4.0 4.3 4.2 4.1 Example 6 - 4.0 4.1 4.1 3.9 4.0 4.0 3.9 Example 7 - 4.1 4.3 4.2 3.9 4.1 4.0 3.9 Example 8 - 4.8 4.9 3.7 3.6 4.0 3.4 3.8 comparative example ++++ 4.4 4.3 4.3 4.3 4.3 4.2 4.0

As shown in Table 1, it can be seen that the preservation of the tteokbokki sauce prepared according to the present invention increases with the addition of enzyme-treated stevia, and at the same time, the component greatly affects sensory evaluation such as sweetness, bitterness, and sourness. However, as in Example 3, when the amount of enzyme-treated stevia was excessive, the taste was not affected, but it was confirmed that the symptoms of bloating and belching increased rapidly in many of the people who consumed it.

In addition, when ginger, bongchul, and dermal extracts were further added to the tteokbokki sauce as in Example 4, the symptoms of bloating and belching were greatly improved, and at the same time, good sensory evaluation results were shown. However, when the above ingredients were excessively added or some ingredients were excluded, the improvement effect of bloating and belching symptoms was insufficient, and the taste and aroma of the extract were also found to adversely affect the overall taste of the tteokbokki sauce. there is.

Although the preferred embodiments of the present invention have been described in detail above, the scope of the present invention is not limited thereto, and various modifications and improvements of those skilled in the art using the basic concept of the present invention defined in the following claims are also made according to the present invention. falls within the scope of the rights of

Claims (5)

It is a tteokbokki sauce made by mixing seasoning, enzyme-treated stevia, seafood seasoning, meat seasoning, complex seasoning, and red pepper powder.
The tteokbokki sauce is based on 100 parts by weight of seasoning, 0.1 to 30 parts by weight of enzyme-treated stevia, 1 to 50 parts by weight of seafood seasoning, 1 to 50 parts by weight of meat seasoning, 1 to 10 parts by weight of complex seasoning, 10 to 50 parts by weight of red pepper powder 3 parts by weight of a mixture of ginger extract, bongchul extract and dermis extract, each containing 15 parts by weight of bongchul extract and dermal extract relative to 100 parts by weight of the ginger extract,
The enzyme-treated stevia is mixed with stevia and β-cyclodextrin at a weight ratio of 1: 0.5, dissolved in purified water, added with sugar as an extracellular enzyme of alcohol oxidase in an amount of 1 part by weight relative to 100 parts by weight of stevia, and mixed. The mixture was allowed to stand at a temperature of 36 ° C. for 8 hours to induce an enzyme reaction, and the reacted mixture was heated at a temperature of 80 ° C. for 1 hour to inactivate the enzyme, filtered, and lyophilized to powder.
The enzyme-treated stevia is fermented by inoculating a basidiomycete including agaric mushrooms composed of nettle mushrooms, oyster mushrooms and wheat mushrooms, and trumpet mushrooms composed of trumpet mushrooms and noodle mushrooms,
Fermentation of the enzyme-treated stevia is performed by liquefying the solid stevia, sterilizing it by heating, inoculating the basidiomycete at an inoculum concentration of 10 ⁷ CFU/ml into the sterilized enzyme-treated stevia solution, and fermenting it for 3 days at a temperature of 26°C. has done,
The fermented enzyme-treated stevia is sterilized at 120 ° C. for 20 minutes to kill the inoculated basidiomycete, and the liquefied fermented product is filtered and freeze-dried to powder.
According to claim 1,
The seafood seasoning is a tteokbokki sauce containing stevia, characterized in that it comprises any one or a plurality of fish and shellfish extracts selected from crab, mussel, kelp, shrimp, midduck, anchovy, oyster and conch.
According to claim 1,
The meat seasoning is a tteokbokki sauce containing stevia, characterized in that it comprises any one or a plurality of meat extracts selected from beef, pork, goat meat, duck meat and chicken.
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