KR102649346B1 - Manufacturing method of sauce containing vanadium - Google Patents
Manufacturing method of sauce containing vanadium Download PDFInfo
- Publication number
- KR102649346B1 KR102649346B1 KR1020230098573A KR20230098573A KR102649346B1 KR 102649346 B1 KR102649346 B1 KR 102649346B1 KR 1020230098573 A KR1020230098573 A KR 1020230098573A KR 20230098573 A KR20230098573 A KR 20230098573A KR 102649346 B1 KR102649346 B1 KR 102649346B1
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- South Korea
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- sauce
- vanadium
- corn
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 153
- 229910052720 vanadium Inorganic materials 0.000 title claims abstract description 147
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 58
- LEONUFNNVUYDNQ-UHFFFAOYSA-N vanadium atom Chemical compound [V] LEONUFNNVUYDNQ-UHFFFAOYSA-N 0.000 title claims abstract 23
- 240000008042 Zea mays Species 0.000 claims abstract description 170
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 152
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 152
- 235000005822 corn Nutrition 0.000 claims abstract description 152
- 239000008213 purified water Substances 0.000 claims abstract description 70
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 70
- 238000002156 mixing Methods 0.000 claims abstract description 68
- 239000000284 extract Substances 0.000 claims abstract description 65
- 239000012141 concentrate Substances 0.000 claims abstract description 47
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 42
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 claims abstract description 36
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 claims abstract description 22
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims abstract description 22
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 claims abstract description 22
- 229940010454 licorice Drugs 0.000 claims abstract description 22
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 21
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 21
- 235000020095 red wine Nutrition 0.000 claims abstract description 21
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 21
- 239000011718 vitamin C Substances 0.000 claims abstract description 21
- 238000010438 heat treatment Methods 0.000 claims abstract description 20
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 20
- 150000003839 salts Chemical class 0.000 claims abstract description 19
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 19
- 239000004471 Glycine Substances 0.000 claims abstract description 18
- 235000007244 Zea mays Nutrition 0.000 claims abstract description 18
- 229940089639 cornsilk Drugs 0.000 claims abstract description 18
- 239000001231 zea mays silk Substances 0.000 claims abstract description 18
- 239000000843 powder Substances 0.000 claims abstract description 15
- 235000015113 tomato pastes and purées Nutrition 0.000 claims abstract description 13
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 12
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 12
- 235000007862 Capsicum baccatum Nutrition 0.000 claims abstract description 12
- LKDRXBCSQODPBY-JDJSBBGDSA-N D-allulose Chemical compound OCC1(O)OC[C@@H](O)[C@@H](O)[C@H]1O LKDRXBCSQODPBY-JDJSBBGDSA-N 0.000 claims abstract description 12
- 239000001728 capsicum frutescens Substances 0.000 claims abstract description 12
- 235000021425 apple cider vinegar Nutrition 0.000 claims abstract description 11
- 229940088447 apple cider vinegar Drugs 0.000 claims abstract description 11
- 230000001007 puffing effect Effects 0.000 claims abstract description 11
- 238000003809 water extraction Methods 0.000 claims abstract description 11
- 229920002472 Starch Polymers 0.000 claims abstract description 10
- 235000008504 concentrate Nutrition 0.000 claims abstract description 10
- 239000008107 starch Substances 0.000 claims abstract description 10
- 235000019698 starch Nutrition 0.000 claims abstract description 10
- 229940029982 garlic powder Drugs 0.000 claims abstract description 9
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims abstract description 7
- 244000269722 Thea sinensis Species 0.000 claims abstract 8
- 244000303040 Glycyrrhiza glabra Species 0.000 claims abstract 4
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 22
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 11
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 11
- 238000000034 method Methods 0.000 claims description 3
- 240000002234 Allium sativum Species 0.000 abstract description 4
- 235000004611 garlic Nutrition 0.000 abstract description 4
- GPPXJZIENCGNKB-UHFFFAOYSA-N vanadium Chemical compound [V]#[V] GPPXJZIENCGNKB-UHFFFAOYSA-N 0.000 description 125
- 241001122767 Theaceae Species 0.000 description 35
- 235000019640 taste Nutrition 0.000 description 21
- 241000202807 Glycyrrhiza Species 0.000 description 18
- 230000000694 effects Effects 0.000 description 15
- 230000000052 comparative effect Effects 0.000 description 12
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 10
- 239000000796 flavoring agent Substances 0.000 description 9
- 235000019634 flavors Nutrition 0.000 description 9
- 235000013305 food Nutrition 0.000 description 7
- 230000015572 biosynthetic process Effects 0.000 description 4
- 235000012000 cholesterol Nutrition 0.000 description 4
- 206010012601 diabetes mellitus Diseases 0.000 description 4
- 238000000265 homogenisation Methods 0.000 description 4
- 238000007654 immersion Methods 0.000 description 4
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 4
- 238000005259 measurement Methods 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 230000002401 inhibitory effect Effects 0.000 description 3
- 238000003786 synthesis reaction Methods 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 102000004877 Insulin Human genes 0.000 description 2
- 108090001061 Insulin Proteins 0.000 description 2
- 235000005135 Micromeria juliana Nutrition 0.000 description 2
- 240000002114 Satureja hortensis Species 0.000 description 2
- 235000007315 Satureja hortensis Nutrition 0.000 description 2
- 239000004480 active ingredient Substances 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 229940125396 insulin Drugs 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000019614 sour taste Nutrition 0.000 description 2
- 150000003682 vanadium compounds Chemical class 0.000 description 2
- 201000001320 Atherosclerosis Diseases 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 102000003638 Glucose-6-Phosphatase Human genes 0.000 description 1
- 108010086800 Glucose-6-Phosphatase Proteins 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 241000722363 Piper Species 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 238000005054 agglomeration Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 230000004153 glucose metabolism Effects 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 230000002452 interceptive effect Effects 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 210000000496 pancreas Anatomy 0.000 description 1
- 235000019633 pungent taste Nutrition 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 235000019643 salty taste Nutrition 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
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- 229910021654 trace metal Inorganic materials 0.000 description 1
- 238000012549 training Methods 0.000 description 1
Classifications
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- 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
- 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
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
-
- 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
- A23L27/40—Table salts; Dietetic salt substitutes
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G1/00—Preparation of wine or sparkling wine
- C12G1/02—Preparation of must from grapes; Must treatment and fermentation
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
Abstract
본 발명에 따른 바나듐이 함유된 소스의 제조방법은 생옥수수를 바나듐 함유 정제수에 침지하는 제 1단계; 상기 침지한 생옥수수를 로스팅 및 팽화시켜 볶은 옥수수를 제조하는 제 2단계; 상기 볶은 옥수수와 바나듐 함유 정제수를 혼합하고 열수추출하여 볶은 옥수수 추출액을 제조하는 제 3단계; 상기 볶은 옥수수 추출액과 옥수수수염 추출액, 글리신, 탄산수소나트륨 및 정제수를 혼합하고 균질화하여 바나듐 함유 옥수수차를 제조하는 제 4단계; 상기 바나듐 함유 옥수수차와 사과농축액, 간장, 감초농축액, 레드와인, 소금 및 비타민C를 혼합하고 가열하여 소스 베이스를 제조하는 제 5단계; 상기 소스 베이스와 고춧가루, 알룰로스, 사과식초, 토마토페이스트, 마늘분말 및 전분을 혼합하고 가열하여 소스를 제조하는 제 6단계;를 포함하며, 상기 제 6단계의 소스는 1.51mg/kg의 바나듐 함량을 가지는 것을 특징으로 한다.
또한, 상기 제 3단계에서 볶은 옥수수 추출액은, 상기 볶은 옥수수 10중량부에 대하여 바나듐 함유 정제수 350 내지 400중량부를 혼합하고, 95 내지 105℃의 온도에서 5 내지 6시간동안 열수추출하여 제조하는 것을 특징으로 한다.
또한, 상기 제 4단계에서 바나듐 함유 옥수수차는, 상기 정제수 100중량부에 대하여 볶은 옥수수 추출액 30 내지 35중량부, 옥수수수염 추출액 0.07 내지 0.08중량부, 글리신 0.07 내지 0.08중량부 및 탄산수소나트륨 0.04 내지 0.05중량부를 혼합하고, 95 내지 100℃의 온도에서 60 내지 70분동안 균질화하여 제조하는 것을 특징으로 한다.
또한, 상기 제 5단계의 소스 베이스는, 상기 사과농축액 10중량부에 대하여 바나듐 함유 옥수수차 50중량부, 간장 6 내지 8중량부, 감초농축액 1 내지 2중량부, 레드와인 1 내지 2중량부, 소금 0.5 내지 1중량부 및 비타민C 0.1 내지 0.2중량부를 혼합하고, 95 내지 105℃의 온도에서 30분동안 가열하여 제조하는 것을 특징으로 한다.
또한, 상기 제 6단계의 소스는, 상기 소스 베이스 100중량부에 대하여 고춧가루 5 내지 7중량부, 알룰로스 30 내지 35중량부, 사과식초 30 내지 35중량부, 토마토페이스트 20 내지 25중량부, 마늘분말 5 내지 7중량부 및 전분 10 내지 15중량부를 혼합하고, 95 내지 100℃의 온도에서 15 내지 20분동안 가열하여 제조하는 것을 특징으로 한다. The method for producing a sauce containing vanadium according to the present invention includes a first step of immersing raw corn in purified water containing vanadium; A second step of producing roasted corn by roasting and puffing the soaked raw corn; A third step of mixing the roasted corn with vanadium-containing purified water and performing hot water extraction to produce a roasted corn extract; A fourth step of mixing and homogenizing the roasted corn extract, corn silk extract, glycine, sodium bicarbonate, and purified water to produce vanadium-containing corn tea; A fifth step of preparing a sauce base by mixing the vanadium-containing corn tea, apple concentrate, soy sauce, licorice concentrate, red wine, salt and vitamin C and heating; A sixth step of preparing a sauce by mixing the sauce base with red pepper powder, allulose, apple cider vinegar, tomato paste, garlic powder, and starch and heating it, wherein the sauce of the sixth step has a vanadium content of 1.51 mg/kg. It is characterized by having a.
In addition, the roasted corn extract in the third step is prepared by mixing 350 to 400 parts by weight of vanadium-containing purified water with 10 parts by weight of the roasted corn and performing hot water extraction at a temperature of 95 to 105 ° C. for 5 to 6 hours. Do it as
In addition, in the fourth step, the vanadium-containing corn tea contains 30 to 35 parts by weight of roasted corn extract, 0.07 to 0.08 parts by weight of corn silk extract, 0.07 to 0.08 parts by weight of glycine, and 0.04 to 0.05 parts by weight of sodium bicarbonate, based on 100 parts by weight of the purified water. It is characterized in that it is prepared by mixing parts by weight and homogenizing for 60 to 70 minutes at a temperature of 95 to 100 ° C.
In addition, the sauce base of the fifth step includes 50 parts by weight of vanadium-containing corn tea, 6 to 8 parts by weight of soy sauce, 1 to 2 parts by weight of licorice concentrate, 1 to 2 parts by weight of red wine, based on 10 parts by weight of the apple concentrate, It is characterized in that it is prepared by mixing 0.5 to 1 part by weight of salt and 0.1 to 0.2 parts by weight of vitamin C and heating at a temperature of 95 to 105 ° C. for 30 minutes.
In addition, the sauce of the sixth step includes 5 to 7 parts by weight of red pepper powder, 30 to 35 parts by weight of allulose, 30 to 35 parts by weight of apple cider vinegar, 20 to 25 parts by weight of tomato paste, and garlic based on 100 parts by weight of the sauce base. It is characterized in that it is prepared by mixing 5 to 7 parts by weight of powder and 10 to 15 parts by weight of starch and heating at a temperature of 95 to 100 ° C. for 15 to 20 minutes.
Description
본 발명은 바나듐이 함유된 소스의 제조방법에 관한 것으로, 더욱 상세하게는 당뇨와 콜레스테롤 합성의 억제에 좋은 바나듐 성분을 함유는 바나듐이 함유된 소스의 제조방법에 관한 것이다.The present invention relates to a method of manufacturing a sauce containing vanadium, and more specifically, to a method of manufacturing a sauce containing vanadium, which contains a vanadium component that is good for inhibiting diabetes and cholesterol synthesis.
미량 필수 금속 원소인 바나듐은 1800년대 초에 발견되었고, 1970년대에 이르러 생화학적 기능에 대한 연구가 활발히 이뤄지기 시작했다. 바나듐은 사람 체내 평균 43mg으로 각 기관에 미량으로 분포되어 있는데 허파에 0.6 ppm, 간·비장·췌장·고환·갑상선에는 0.02~0.03 ppm 정도가 분포되어 있다. 그러나 식품을 통하여 섭취할 수 있는 바나듐량은 수십 마이크로그램 정도이고 개인별 편차가 크다.Vanadium, an essential trace metal element, was discovered in the early 1800s, and research into its biochemical functions began to be actively conducted in the 1970s. Vanadium is distributed in trace amounts in each organ, with an average of 43 mg in the human body: 0.6 ppm in the lungs, and 0.02 to 0.03 ppm in the liver, spleen, pancreas, testes, and thyroid gland. However, the amount of vanadium that can be consumed through food is about several tens of micrograms and varies greatly from person to person.
바나듐은 인슐린의 활성을 변화시키거나 인슐린과 유사하게 작용하거나 글루코오스-6-포스파타제 (glucose-6-phosphatase)의 활성을 변화시킴으로 포도당 대사에 영향을 준다. 이와 같은 역할로 당뇨병 치료 및 예방 효과를 갖게 되며 이를 뒷받침하는 연구들이 이뤄지고 있다. 또한, 콜레스테롤의 생합성과정을 방해, 콜레스테롤 수치를 감소하는 작용을 하여 아테롬성 동맥 경화증 (Atherosclerosis)을 예방하는 효과도 있다.Vanadium affects glucose metabolism by changing the activity of insulin, acting similarly to insulin, or changing the activity of glucose-6-phosphatase. With this role, it has the effect of treating and preventing diabetes, and studies are being conducted to support this. In addition, it has the effect of preventing atherosclerosis by interfering with the biosynthetic process of cholesterol and reducing cholesterol levels.
한편, 소스(sauce)는 음식의 색깔과 질감을 돋보이게 하고 음식과 어울리는 향미와 수분 등을 부가하기 위하여 여러가지 재료를 배합시켜 만든 조미료의 일종이다. 현대인의 식생활이 생명유지의 식사형태에서 건강과 자아만족을 위한 식생활로 변화됨에 따라 음식의 영양학적인 기능과 더불어 음식의 색깔이나 풍미, 맛 등의 관능성을 중시되고 있다. 최근 간편식 시장도 성장함에 따라 식품업계의 소스에 대한 관심과 연구개발은 더욱 확대되고 있다.Meanwhile, sauce is a type of seasoning made by mixing various ingredients to enhance the color and texture of food and add flavor and moisture that match the food. As modern people's eating habits change from a life-sustaining diet to a diet for health and self-satisfaction, importance is being placed on the nutritional function of food as well as the sensory properties such as color, flavor, and taste of food. Recently, as the convenience food market has grown, interest in and research and development on sauces in the food industry are expanding further.
상기의 문제점을 해결하기 위해 안출된 것으로, 본 발명은 당뇨와 콜레스테롤 합성의 억제에 좋은 바나듐 성분을 함유하는 바나듐이 함유된 소스의 제조방법에 관한 것이다. The present invention, which was devised to solve the above problems, relates to a method for producing a vanadium-containing sauce containing a vanadium component that is good for inhibiting diabetes and cholesterol synthesis.
발명이 해결하고자 하는 기술적 과제들은 이상에서 언급한 기술적 과제들로 제한되지 않으며, 언급되지 않은 또 다른 기술적 과제들은 아래의 기재로부터 속하는 기술분야에서 통상의 지식을 가진 자에게 명확하게 이해될 수 있을 것이다. The technical problems to be solved by the invention are not limited to the technical problems mentioned above, and other technical problems not mentioned can be clearly understood by those skilled in the art from the description below. .
상술한 목적을 달성하기 위한 것으로, 본 발명에 따른 바나듐이 함유된 소스의 제조방법은 생옥수수를 바나듐 함유 정제수에 침지하는 제 1단계; 상기 침지한 생옥수수를 로스팅 및 팽화시켜 볶은 옥수수를 제조하는 제 2단계; 상기 볶은 옥수수와 바나듐 함유 정제수를 혼합하고 열수추출하여 볶은 옥수수 추출액을 제조하는 제 3단계; 상기 볶은 옥수수 추출액과 옥수수수염 추출액, 글리신, 탄산수소나트륨 및 정제수를 혼합하고 균질화하여 바나듐 함유 옥수수차를 제조하는 제 4단계; 상기 바나듐 함유 옥수수차와 사과농축액, 간장, 감초농축액, 레드와인, 소금 및 비타민C를 혼합하고 가열하여 소스 베이스를 제조하는 제 5단계; 상기 소스 베이스와 고춧가루, 알룰로스, 사과식초, 토마토페이스트, 마늘분말 및 전분을 혼합하고 가열하여 소스를 제조하는 제 6단계;를 포함하며, 상기 제 6단계의 소스는 1.51mg/kg의 바나듐 함량을 가지는 것을 특징으로 한다. In order to achieve the above-described object, the method for producing a sauce containing vanadium according to the present invention includes a first step of immersing raw corn in purified water containing vanadium; A second step of producing roasted corn by roasting and puffing the soaked raw corn; A third step of mixing the roasted corn with vanadium-containing purified water and performing hot water extraction to produce a roasted corn extract; A fourth step of mixing and homogenizing the roasted corn extract, corn silk extract, glycine, sodium bicarbonate, and purified water to produce vanadium-containing corn tea; A fifth step of preparing a sauce base by mixing the vanadium-containing corn tea, apple concentrate, soy sauce, licorice concentrate, red wine, salt and vitamin C and heating; A sixth step of preparing a sauce by mixing the sauce base with red pepper powder, allulose, apple cider vinegar, tomato paste, garlic powder, and starch and heating it, wherein the sauce of the sixth step has a vanadium content of 1.51 mg/kg. It is characterized by having a.
또한, 상기 제 3단계에서 볶은 옥수수 추출액은, 상기 볶은 옥수수 10중량부에 대하여 바나듐 함유 정제수 350 내지 400중량부를 혼합하고, 95 내지 105℃의 온도에서 5 내지 6시간동안 열수추출하여 제조하는 것을 특징으로 한다. In addition, the roasted corn extract in the third step is prepared by mixing 350 to 400 parts by weight of vanadium-containing purified water with 10 parts by weight of the roasted corn and performing hot water extraction at a temperature of 95 to 105 ° C. for 5 to 6 hours. Do it as
또한, 상기 제 4단계에서 바나듐 함유 옥수수차는, 상기 정제수 100중량부에 대하여 볶은 옥수수 추출액 30 내지 35중량부, 옥수수수염 추출액 0.07 내지 0.08중량부, 글리신 0.07 내지 0.08중량부 및 탄산수소나트륨 0.04 내지 0.05중량부를 혼합하고, 95 내지 100℃의 온도에서 60 내지 70분동안 균질화하여 제조하는 것을 특징으로 한다. In addition, in the fourth step, the vanadium-containing corn tea contains 30 to 35 parts by weight of roasted corn extract, 0.07 to 0.08 parts by weight of corn silk extract, 0.07 to 0.08 parts by weight of glycine, and 0.04 to 0.05 parts by weight of sodium bicarbonate, based on 100 parts by weight of the purified water. It is characterized in that it is prepared by mixing parts by weight and homogenizing for 60 to 70 minutes at a temperature of 95 to 100 ° C.
또한, 상기 제 5단계의 소스 베이스는, 상기 사과농축액 10중량부에 대하여 바나듐 함유 옥수수차 50중량부, 간장 6 내지 8중량부, 감초농축액 1 내지 2중량부, 레드와인 1 내지 2중량부, 소금 0.5 내지 1중량부 및 비타민C 0.1 내지 0.2중량부를 혼합하고, 95 내지 105℃의 온도에서 30분동안 가열하여 제조하는 것을 특징으로 한다. In addition, the sauce base of the fifth step includes 50 parts by weight of vanadium-containing corn tea, 6 to 8 parts by weight of soy sauce, 1 to 2 parts by weight of licorice concentrate, 1 to 2 parts by weight of red wine, based on 10 parts by weight of the apple concentrate, It is characterized in that it is prepared by mixing 0.5 to 1 part by weight of salt and 0.1 to 0.2 parts by weight of vitamin C and heating at a temperature of 95 to 105 ° C. for 30 minutes.
또한, 상기 제 6단계의 소스는, 상기 소스 베이스 100중량부에 대하여 고춧가루 5 내지 7중량부, 알룰로스 30 내지 35중량부, 사과식초 30 내지 35중량부, 토마토페이스트 20 내지 25중량부, 마늘분말 5 내지 7중량부 및 전분 10 내지 15중량부를 혼합하고, 95 내지 100℃의 온도에서 15 내지 20분동안 가열하여 제조하는 것을 특징으로 한다. In addition, the sauce of the sixth step includes 5 to 7 parts by weight of red pepper powder, 30 to 35 parts by weight of allulose, 30 to 35 parts by weight of apple cider vinegar, 20 to 25 parts by weight of tomato paste, and garlic It is characterized in that it is prepared by mixing 5 to 7 parts by weight of powder and 10 to 15 parts by weight of starch and heating at a temperature of 95 to 100 ° C. for 15 to 20 minutes.
상기 과제의 해결 수단에 의해, 본 발명에 의한 바나듐이 함유된 소스의 제조방법은 당뇨와 콜레스테롤 합성의 억제에 좋은 바나듐 성분을 함유한 바나듐이 함유된 소스를 제공할 수 있는 효과가 있다. As a means of solving the above problem, the method for producing a sauce containing vanadium according to the present invention has the effect of providing a sauce containing vanadium that contains a vanadium component that is good for inhibiting diabetes and cholesterol synthesis.
이를 통해, 본 발명인 바나듐이 함유된 소스의 제조방법은 건강을 추구하는 현대인의 높은 기호도를 충족시킬 수 있을 것으로 기대된다. Through this, it is expected that the method of manufacturing a sauce containing vanadium, which is the present invention, will be able to satisfy the high preference of modern people who pursue health.
다만, 발명의 효과는 상기에서 언급한 효과로 제한되지 아니하며, 언급되지 않은 또 다른 효과들을 하기의 기재로부터 당업자에게 명확히 이해될 수 있을 것이다. However, the effects of the invention are not limited to the effects mentioned above, and other effects not mentioned will be clearly understood by those skilled in the art from the following description.
도 1은 바나듐이 함유된 소스의 제조방법을 나타낸 순서도임.
도 2는 제조된 소스의 바나듐 함유량을 나타낸 검사성적서임. Figure 1 is a flowchart showing a method of manufacturing a source containing vanadium.
Figure 2 is an inspection report showing the vanadium content of the manufactured source.
이상과 같은 본 발명에 대한 해결하려는 과제, 과제의 해결 수단, 발명의 효과를 포함한 구체적인 사항들은 다음에 기재할 일실시예 및 도면들에 포함되어 있다. 본 발명의 이점 및 특징, 그리고 그것들을 달성하는 방법은 첨부되는 도면과 함께 상세하게 후술되어 있는 일실시예를 참조하면 명확해질 것이다.Specific details, including the problem to be solved by the present invention, the means for solving the problem, and the effect of the invention, are included in the embodiment and drawings described below. The advantages and features of the present invention and methods for achieving them will become clear by referring to an embodiment described in detail below along with the accompanying drawings.
하기에서는 상기 제시된 바나듐이 함유된 소스의 제조방법은 도면을 이용하여 상세하게 설명한다. In the following, the method for producing the above-mentioned vanadium-containing source will be described in detail using the drawings.
<바나듐이 함유된 소스의 제조방법><Method for producing sauce containing vanadium>
본 발명에 따른 바나듐이 함유된 소스의 제조방법은, 생옥수수를 바나듐 함유 정제수에 침지하는 제 1단계(S1), 상기 침지한 생옥수수를 로스팅 및 팽화시켜 볶은 옥수수를 제조하는 제 2단계(S2), 상기 볶은 옥수수와 바나듐 함유 정제수를 혼합하고 열수추출하여 볶은 옥수수 추출액을 제조하는 제 3단계(S3), 상기 볶은 옥수수 추출액과 옥수수수염 추출액, 글리신, 탄산수소나트륨 및 정제수를 혼합하고 균질화하여 바나듐 함유 옥수수차를 제조하는 제 4단계(S4), 상기 바나듐 함유 옥수수차와 사과농축액, 간장, 감초농축액, 레드와인, 소금 및 비타민C를 혼합하고 가열하여 소스 베이스를 제조하는 제 5단계(S5), 상기 소스 베이스와 고춧가루, 알룰로스, 사과식초, 토마토페이스트, 마늘분말 및 전분을 혼합하고 가열하여 소스를 제조하는 제 6단계(S6)로 구성된다. The method for producing a sauce containing vanadium according to the present invention includes a first step (S1) of immersing raw corn in purified water containing vanadium, and a second step (S2) of producing roasted corn by roasting and puffing the immersed raw corn. ), a third step (S3) of mixing the roasted corn and vanadium-containing purified water and performing hot water extraction to prepare a roasted corn extract (S3), mixing and homogenizing the roasted corn extract, corn silk extract, glycine, sodium bicarbonate, and purified water to produce vanadium The fourth step (S4) of producing corn tea containing vanadium and the fifth step (S5) of mixing and heating the vanadium-containing corn tea with apple concentrate, soy sauce, licorice concentrate, red wine, salt and vitamin C to prepare a sauce base (S5). , It consists of a sixth step (S6) of mixing the sauce base with red pepper powder, allulose, apple cider vinegar, tomato paste, garlic powder, and starch and heating to prepare the sauce.
제 1단계(S1)은 생옥수수를 바나듐 함유 정제수에 침지한다. 구체적으로, 생옥수수를 바나듐 함유 정제수에 24시간 침지한다. In the first step (S1), raw corn is immersed in purified water containing vanadium. Specifically, raw corn is immersed in purified water containing vanadium for 24 hours.
상기 바나듐 함유 정제수의 바나듐은 정제수 1L당 10,000ppm을 함유하고 있을 수 있다. 자연계에서 존재하는 바나듐은 금속상태로 존재하지 않고 대부분 무기 바나듐화합물로 존재한다. 이러한 무기 바나듐화합물은 독성을 나타내기 때문에 미국에서는 먹는 물 기준으로 약 0.009 mg/kg의 허용기준을 정하고 있고, 한국에서도 대기환경보전법과 산업안전보건법에서 허용농도를 정하고 있다.The vanadium-containing purified water may contain 10,000 ppm of vanadium per 1L of purified water. Vanadium that exists in nature does not exist in a metallic state, but mostly exists as inorganic vanadium compounds. Because these inorganic vanadium compounds are toxic, the United States sets a permissible standard of about 0.009 mg/kg for drinking water, and in Korea, the Clean Air Conservation Act and Occupational Safety and Health Act set permissible concentrations.
여기서, 상기 생옥수수를 바나듐 함유 정제수에 침지하는 시간을 24시간 미만으로 하는 경우 충분히 바나듐이 옥수수에 스며들지 못하는 문제점이 있으며, 24시간 초과로 하는 경우 이미 충분히 바나듐이 옥수수에 스며들어 제조공정의 시간이 길어지는 단점이 있다. Here, when the time for immersing the raw corn in purified water containing vanadium is less than 24 hours, there is a problem that vanadium does not sufficiently penetrate into the corn, and when it is longer than 24 hours, vanadium has already sufficiently penetrated into the corn, reducing the time of the manufacturing process. There is a downside to this length.
제 2단계(S2)는 상기 침지한 생옥수수를 로스팅 및 팽화시켜 볶은 옥수수를 제조한다. 구체적으로, 상기 침지한 생옥수수를 250 내지 280℃의 온도에서 30 내지 35분동안 로스팅 및 팽화시켜 볶은 옥수수를 제조한다. In the second step (S2), roasted corn is produced by roasting and puffing the soaked raw corn. Specifically, roasted corn is prepared by roasting and puffing the soaked raw corn at a temperature of 250 to 280°C for 30 to 35 minutes.
여기서, 상기 로스팅 및 팽화 온도는 250℃ 미만으로 하는 경우 옥수수가 충분히 로스팅되지 않아 고소한 맛이 떨어지며, 280℃ 초과로 하는 경우 옥수수가 타버려 탄 맛이 날 수 있는 문제점이 있다. Here, if the roasting and puffing temperature is set to less than 250°C, the corn is not sufficiently roasted and the savory taste is reduced, and if the roasting and puffing temperature is set to exceed 280°C, there is a problem in that the corn may burn and taste burnt.
또한, 상기 로스팅 및 팽화 시간을 30분 미만으로 하는 경우 로스팅 및 팽화시간이 짧아 옥수수가 충분히 볶이지 않을 수 있는 문제점이 있으며, 35분 초과로 하는 경우 이미 충분히 옥수수가 로스팅 및 팽화되어 제조공정의 시간이 길어지거나 옥수수가 타버리는 문제점이 있다. In addition, if the roasting and puffing time is set to less than 30 minutes, there is a problem that the corn may not be sufficiently roasted due to the short roasting and puffing time. If the roasting and puffing time is set to exceed 35 minutes, the corn is already sufficiently roasted and puffed, reducing the manufacturing process time. There is a problem with this lengthening or the corn burning.
제 3단계(S3)은 상기 볶은 옥수수와 바나듐 함유 정제수를 혼합하고 열수추출하여 볶은 옥수수 추출액을 제조한다. 더욱 구체적으로, 상기 볶은 옥수수 10중량부에 대하여 바나듐 함유 정제수 350 내지 400중량부를 혼합하고, 95 내지 105℃의 온도에서 5 내지 6시간동안 열수추출하여 볶은 옥수수 추출액을 제조한다. In the third step (S3), the roasted corn is mixed with vanadium-containing purified water and subjected to hot water extraction to prepare a roasted corn extract. More specifically, 350 to 400 parts by weight of vanadium-containing purified water is mixed with 10 parts by weight of the roasted corn, and subjected to hot water extraction at a temperature of 95 to 105 ° C. for 5 to 6 hours to prepare a roasted corn extract.
여기서, 상기 볶은 옥수수 10중량부에 대하여 바나듐 함유 정제수가 350중량부 미만으로 혼합되는 경우 본 발명에서 얻고자 하는 소스의 바나듐 함량에 미치지 못하는 문제점이 있으며, 400중량부 초과로 혼합되는 경우 본 발명에서 제조되는 소스에 바나듐이 과량 함유되어 꾸준히 섭취시 과섭취하여 부작용이 있을 수 있는 우려가 있다. Here, when less than 350 parts by weight of vanadium-containing purified water is mixed with 10 parts by weight of the roasted corn, there is a problem in that it does not reach the vanadium content of the sauce to be obtained in the present invention, and when mixed with more than 400 parts by weight, it is used in the present invention. There is concern that the manufactured sauce may contain excessive amounts of vanadium, which may cause side effects if consumed consistently.
또한, 상기 열수추출 온도를 95℃ 미만으로 하는 경우 옥수수의 유용성분이 충분히 추출되지 않으며, 105℃ 초과로 하는 경우 온도가 높아 볶은 옥수수 추출액에서 탄 맛이 날 수 있는 문제점이 있다. In addition, when the hot water extraction temperature is lower than 95°C, the useful components of corn are not sufficiently extracted, and when it is higher than 105°C, there is a problem that the roasted corn extract may taste burnt due to the high temperature.
또한, 상기 열수추출 시간을 5시간 미만으로 하는 경우 시간이 짧아 옥수수의 유용성분이 충분히 추출되지 않을 수 있으며, 6시간 초과로 하는 경우 이미 볶은 옥수수 추출액이 충분히 추출되어 작업시간이 길어질 수 있다. In addition, if the hot water extraction time is less than 5 hours, the time is short and the useful components of the corn may not be sufficiently extracted, and if it is more than 6 hours, the already roasted corn extract may be sufficiently extracted and the working time may be long.
제 4단계(S4)는 상기 볶은 옥수수 추출액과 옥수수수염 추출액, 글리신, 탄산수소나트륨 및 정제수를 혼합하고 균질화하여 바나듐 함유 옥수수차를 제조한다. 더 구체적으로, 상기 정제수 100중량부에 대하여 볶은 옥수수 추출액 30 내지 35중량부, 옥수수수염 추출액 0.07 내지 0.08중량부, 글리신 0.07 내지 0.08중량부 및 탄산수소나트륨 0.04 내지 0.05중량부를 혼합하고, 95 내지 100℃의 온도에서 60 내지 70분동안 균질화하여 바나듐 함유 옥수수차를 제조한다. In the fourth step (S4), vanadium-containing corn tea is prepared by mixing and homogenizing the roasted corn extract, corn silk extract, glycine, sodium bicarbonate, and purified water. More specifically, 30 to 35 parts by weight of roasted corn extract, 0.07 to 0.08 parts by weight of corn silk extract, 0.07 to 0.08 parts by weight of glycine, and 0.04 to 0.05 parts by weight of sodium bicarbonate are mixed with 100 parts by weight of the purified water, and 95 to 100 parts by weight. Vanadium-containing corn tea is prepared by homogenizing for 60 to 70 minutes at a temperature of ℃.
여기서, 상기 정제수 100중량부에 대하여 볶은 옥수수 추출액이 30중량부 미만으로 혼합하는 경우 본 발명에서 얻고자 하는 소스의 바나듐 함량에 미치지 못하며, 35중량부 초과로 혼합되는 경우 본 발명에서 제조되는 소스에 바나듐이 과량 함유되어 꾸준히 섭취시 과섭취하여 부작용이 있을 수 있는 우려가 있다.Here, if the roasted corn extract is mixed in an amount of less than 30 parts by weight with respect to 100 parts by weight of the purified water, it does not reach the vanadium content of the sauce to be obtained in the present invention, and if it is mixed in an amount exceeding 35 parts by weight, it is mixed in the sauce prepared in the present invention. Because it contains excessive amounts of vanadium, there is concern that excessive intake may cause side effects if consumed regularly.
또한, 상기 균질화 온도를 95℃ 미만으로 하는 경우 제조되는 바나듐 함유 옥수수차에 뭉침 현상이 있을 수 있으며, 100℃ 초과로 하는 경우 불필요하게 온도가 높을 수 있다. In addition, if the homogenization temperature is lower than 95°C, there may be agglomeration in the produced vanadium-containing corn tea, and if the homogenization temperature is higher than 100°C, the temperature may be unnecessarily high.
그리고, 상기 균질화 시간을 60분 미만으로 하는 경우 제조되는 바나듐 함유 옥수수차가 충분히 균질화되지 않는 문제점이 있으며, 70분 초과로 하는 경우 충분히 균질화되어 불필요하게 제조시간이 오래 걸릴 수 있는 문제점이 있다. Additionally, if the homogenization time is less than 60 minutes, there is a problem in that the vanadium-containing corn tea produced is not sufficiently homogenized, and if the homogenization time is longer than 70 minutes, there is a problem in that it is not sufficiently homogenized, which may result in an unnecessarily long manufacturing time.
제 5단계(S5)는 상기 바나듐 함유 옥수수차와 사과농축액, 간장, 감초농축액, 레드와인, 소금 및 비타민C를 혼합하고 가열하여 소스 베이스를 제조한다. 구체적으로는, 상기 사과농축액 10중량부에 대하여 바나듐 함유 옥수수차 50중량부, 간장 6 내지 8중량부, 감초농축액 1 내지 2중량부, 레드와인 1 내지 2중량부, 소금 0.5 내지 1중량부 및 비타민C 0.1 내지 0.2중량부를 혼합하고, 95 내지 105℃의 온도에서 30분동안 가열하여 소스 베이스를 제조한다. In the fifth step (S5), the vanadium-containing corn tea, apple concentrate, soy sauce, licorice concentrate, red wine, salt, and vitamin C are mixed and heated to prepare a sauce base. Specifically, for 10 parts by weight of the apple concentrate, 50 parts by weight of vanadium-containing corn tea, 6 to 8 parts by weight of soy sauce, 1 to 2 parts by weight of licorice concentrate, 1 to 2 parts by weight of red wine, 0.5 to 1 part by weight of salt, and A sauce base is prepared by mixing 0.1 to 0.2 parts by weight of vitamin C and heating for 30 minutes at a temperature of 95 to 105°C.
여기서, 상기 사과농축액 10중량부에 대하여 바나듐 함유 옥수수차가 50중량부 미만으로 혼합되는 경우 본 발명에서 얻고자 하는 소스의 바나듐 함량에 미치지 못하는 문제점이 있으며, 50중량부 초과로 혼합되는 경우 옥수수의 맛이 과하게 날 수 있고 본 발명에서 제조되는 소스에 바나듐이 과량 함유되어 꾸준히 섭취시 과섭취되어 부작용이 있을 수 있다. Here, when less than 50 parts by weight of vanadium-containing corn tea is mixed with 10 parts by weight of the apple concentrate, there is a problem in that it does not reach the vanadium content of the sauce desired in the present invention, and when mixed with more than 50 parts by weight, the taste of corn This may be excessive and the sauce produced in the present invention contains an excessive amount of vanadium, which may cause side effects due to excessive intake when consumed consistently.
그리고, 상기 사과농축액 10중량부에 대하여 간장이 6중량부 미만으로 혼합되는 경우 짠 맛이 덜하여 제조되는 소스의 기호도가 감소되며, 간장이 8중량부 초과로 혼합되는 경우 제조되는 소스에서 짠 맛이 강하게 나 전체적인 풍미가 떨어지는 문제점이 있을 수 있다. 이에, 더욱 바람직하게는 상기 사과농축액 10중량부에 대하여 간장 7중량부를 혼합하는 것이 가장 바람직하다. In addition, if less than 6 parts by weight of soy sauce is mixed with 10 parts by weight of the apple concentrate, the taste of the sauce is less salty and the preference of the sauce is reduced, and if soy sauce is mixed in more than 8 parts by weight, the sauce is salty. There may be an issue with this strongly reducing the overall flavor. Therefore, it is more preferable to mix 7 parts by weight of soy sauce with 10 parts by weight of the apple concentrate.
또한, 상기 사과농축액 10중량부에 대하여 감초농축액이 1중량부 미만으로 혼합되는 경우 감초 고유의 단 맛과 세균활동을 억제시키는 감초의 기능성을 기대할 수 없으며, 2중량부 초과로 혼합되는 경우 감초 고유의 향으로 인해 제조되는 소스의 전체적인 향과 맛을 감소시키는 문제점이 있을 수 있다. 이에, 더욱 바람직하게는 상기 사과농축액 10중량부에 대하여 감초농축액을 1.4중량부를 혼합하는 것이 가장 바람직하다. In addition, if less than 1 part by weight of licorice concentrate is mixed with 10 parts by weight of the apple concentrate, the inherent sweet taste of licorice and the functionality of licorice that inhibits bacterial activity cannot be expected, and if mixed in more than 2 parts by weight, licorice's inherent sweetness cannot be expected. There may be a problem of reducing the overall aroma and taste of the sauce produced due to the aroma. Therefore, it is more preferable to mix 1.4 parts by weight of licorice concentrate with 10 parts by weight of the apple concentrate.
또한, 상기 사과농축액 10중량부에 대하여 레드와인이 1중량부 미만으로 혼합되는 경우 제조되는 소스에 레드와인의 풍부하고 독특한 향 및 색을 부여할 수 없으며, 2중량부 초과로 혼합되는 경우 제조되는 소스에서 레드와인의 맛이 강하게 나 전체적인 소스의 맛을 해치는 문제점이 있을 수 있다. 이에, 더욱 바람직하게는 상기 사과농축액 10중량부에 대하여 레드와인은 1.4중량부를 혼합하는 것이 가장 바람직하다. In addition, if less than 1 part by weight of red wine is mixed with 10 parts by weight of the apple concentrate, the rich and unique flavor and color of red wine cannot be imparted to the prepared sauce, and if mixed in more than 2 parts by weight, the prepared sauce cannot be added. There may be a problem with the strong taste of red wine in the sauce, which detracts from the overall taste of the sauce. Therefore, it is more preferable to mix 1.4 parts by weight of red wine with respect to 10 parts by weight of the apple concentrate.
또한, 상기 사과농축액 10중량부에 대하여 소금 0.5중량부 미만으로 혼합되는 경우 제조되는 소스에 짠 맛이 덜 가미되어 전체적인 기호도가 감소하며, 1중량부 초과로 혼합되는 경우 전체적인 소스의 맛을 해칠 수 있는 문제점이 있다. 이에, 더욱 바람직하게는 상기 사과농축액 10중량부에 대하여 소금 0.7중량부를 혼합하는 것이 가장 바람직하다. In addition, if less than 0.5 parts by weight of salt is mixed with 10 parts by weight of the apple concentrate, the salty taste is less added to the produced sauce, reducing the overall preference, and if mixed in more than 1 part by weight, the overall taste of the sauce may be harmed. There is a problem. Therefore, it is more preferable to mix 0.7 parts by weight of salt with respect to 10 parts by weight of the apple concentrate.
또한, 상기 사과농축액 10중량부에 대하여 비타민C가 0.1중량부 미만으로 혼합되는 경우 비타민C의 기능을 기대할 수 없으며, 0.2중량부 초과로 혼합되는 경우 필요 이상의 비타민C가 혼합되기 때문에 그 이상으로 혼합될 필요는 없다. 이에, 더욱 바람직하게는 상기 사과농축액 10중량부에 대하여 비타민 C 0.14중량부를 혼합하는 것이 가장 바람직하다. In addition, if less than 0.1 parts by weight of vitamin C is mixed with 10 parts by weight of the apple concentrate, the function of vitamin C cannot be expected, and if mixed in more than 0.2 parts by weight, more vitamin C than necessary is mixed, so it is necessary to mix more than that. It doesn't have to be. Therefore, it is more preferable to mix 0.14 parts by weight of vitamin C with 10 parts by weight of the apple concentrate.
그리고, 상기 소스 베이스의 가열 온도를 95℃ 미만으로 하거나 30분 미만으로 가열하는 경우 상기 소스 베이스가 원활하게 혼합되지 않고 생장할 수 있는 세균을 제거하기 어려울 수 있으며, 가열 온도를 105℃ 초과로 하거나 30분 초과로 가열하는 경우 상기 소스 베이스에 함유된 유효성분이 증발될 수 있으며 소스 베이스의 맛이 저감될 수 있다. In addition, if the heating temperature of the source base is set to less than 95°C or heated for less than 30 minutes, the source base may not be mixed smoothly and it may be difficult to remove bacteria that can grow, and if the heating temperature is set to exceed 105°C or If heated for more than 30 minutes, the active ingredients contained in the sauce base may evaporate and the taste of the sauce base may be reduced.
제 6단계(S6)는 상기 소스 베이스와 고춧가루, 알룰로스, 사과식초, 토마토페이스트, 마늘분말 및 전분을 혼합하고 가열하여 소스를 제조한다. 더 구체적으로는, 상기 소스 베이스 100중량부에 대하여 고춧가루 5 내지 7중량부, 알룰로스 30 내지 35중량부, 사과식초 30 내지 35중량부, 토마토페이스트 20 내지 25중량부, 마늘분말 5 내지 7중량부 및 전분 10 내지 15중량부를 혼합하고, 95 내지 100℃의 온도에서 15 내지 20분동안 가열하여 소스를 제조한다. In the sixth step (S6), the sauce base is mixed with red pepper powder, allulose, apple cider vinegar, tomato paste, garlic powder, and starch and heated to prepare the sauce. More specifically, 5 to 7 parts by weight of red pepper powder, 30 to 35 parts by weight of allulose, 30 to 35 parts by weight of apple cider vinegar, 20 to 25 parts by weight of tomato paste, and 5 to 7 parts by weight of garlic powder, based on 100 parts by weight of the sauce base. A sauce is prepared by mixing 10 to 15 parts by weight of starch and heating at a temperature of 95 to 100°C for 15 to 20 minutes.
여기서, 상기 소스 베이스 100중량부에 대하여 고춧가루를 5중량부 미만으로 혼합하는 경우 제조되는 소스에 가미되어져야 하는 고유의 매운 맛과 풍미가 저하될 수 있으며, 7중량부 초과로 혼합하는 경우 첨가된 고춧가루의 맛이 강해져 소스 전체의 맛과 풍미에 영향을 줄 수 있다. 이에, 더욱 바람직하게는 상기 소스 베이스 100중량부에 대하여 고춧가루 5중량부를 혼합하는 것이 가장 바람직하다. Here, if less than 5 parts by weight of red pepper powder is mixed with 100 parts by weight of the sauce base, the inherent spiciness and flavor that should be added to the prepared sauce may be reduced, and if mixed in more than 7 parts by weight, the added pepper powder may be reduced. The taste of the red pepper powder becomes stronger, which can affect the overall taste and flavor of the sauce. Therefore, it is more preferable to mix 5 parts by weight of red pepper powder with respect to 100 parts by weight of the sauce base.
그리고, 상기 소스 베이스 100중량부에 대하여 알룰로스를 30중량부 미만으로 혼합하는 경우 알룰로스로부터 유래된 단맛이 줄어들면서 제조되는 소스 전체의 단맛이 다소 낮아져 소스에 대한 전체적인 선호도가 감소할 수 있으며, 35중량부 초과로 혼합하는 경우 단맛이 너무 강해져 제조되는 소스 전체의 맛에 영향을 줄 수 있는 문제점이 있다. 이에, 더욱 바람직하게는 상기 소스 베이스 100중량부에 대하여 알룰로스는 30중량부를 혼합하는 것이 가장 바람직하다. In addition, when less than 30 parts by weight of allulose is mixed with 100 parts by weight of the sauce base, the sweetness derived from allulose is reduced, and the sweetness of the entire sauce produced is somewhat lowered, which may reduce the overall preference for the sauce, If mixed in excess of 35 parts by weight, the sweetness becomes too strong, which may affect the taste of the entire sauce produced. Therefore, it is more preferable to mix 30 parts by weight of allulose with respect to 100 parts by weight of the source base.
또한, 상기 소스 베이스 100중량부에 대하여 사과식초가 30중량부 미만으로 혼합되는 경우 제조되는 소스에서 신맛이 적게 느껴져 전체적인 맛이 조화를 이루지 못하며, 35중량부 초과로 혼합되는 경우 소스의 신맛이 강해 질 수 있어 선호도가 낮아질 수 있다. 이에, 더욱 바람직하게는 상기 소스 베이스 100중량부에 대하여 사과식초를 30중량부 혼합하는 것이 가장 바람직하다. In addition, if less than 30 parts by weight of apple cider vinegar is mixed with 100 parts by weight of the sauce base, the sour taste is felt less in the produced sauce and the overall taste is not harmonized, and if it is mixed in more than 35 parts by weight, the sour taste of the sauce is strong. This may result in lower preference. Therefore, it is more preferable to mix 30 parts by weight of apple cider vinegar with respect to 100 parts by weight of the sauce base.
또한, 상기 소스 베이스 100중량부에 대하여 토마토페이스트 20중량부 미만으로 혼합되는 경우 다른 재료 대비 토마토페이스트의 함량이 적어져 소스에 가미되어져야하는 토마토페이스트의 맛과 풍미가 저하될 수 있으며, 25중량부 초과로 혼합되는 경우 토마토의 맛이 강해져 소스 전체의 맛과 풍미에 영향을 줄 수 있다. 이에 더욱 바람직하게는 상기 소스 베이스 100중량부에 대하여 토마토페이스트를 20중량부 혼합하는 것이 가장 바람직하다.In addition, if less than 20 parts by weight of tomato paste is mixed with 100 parts by weight of the sauce base, the content of tomato paste is reduced compared to other ingredients, and the taste and flavor of the tomato paste that should be added to the sauce may be reduced. If mixed in excess, the tomato flavor may become stronger and affect the overall taste and flavor of the sauce. Accordingly, it is most preferable to mix 20 parts by weight of tomato paste with respect to 100 parts by weight of the sauce base.
또한, 상기 소스 베이스 100중량부에 대하여 마늘분말이 5중량부 미만으로 혼합되는 경우 제조되는 소스에서 마늘의 기능성을 기대할 수 없으며, 7중량부 초과로 혼합되는 경우 제조되는 소스에서 마늘의 맛과 향이 강하게 나 전체적인 기호도를 감소시키는 문제점이 있을 수 있다. 이에, 더욱 바람직하게는 상기 소스 베이스 100중량부에 대하여 마늘분말은 5중량부를 혼합하는 것이 가장 바람직하다. In addition, if less than 5 parts by weight of garlic powder is mixed with 100 parts by weight of the sauce base, the functionality of garlic cannot be expected in the sauce produced, and if mixed in more than 7 parts by weight, the taste and aroma of garlic in the sauce may be lost. There may be problems that strongly or reduce overall preference. Therefore, it is more preferable to mix 5 parts by weight of garlic powder with respect to 100 parts by weight of the sauce base.
또한, 상기 소스 베이스 100중량부에 대하여 전분이 10중량부 초과로 혼합되는 경우 제조되는 소스가 너무 묽어지는 문제점이 있으며, 15중량부 초과로 혼합되는 경우 소스의 점도가 높아져 섭취용이성이 낮아질 수 있다. In addition, when more than 10 parts by weight of starch is mixed with 100 parts by weight of the sauce base, there is a problem in that the produced sauce becomes too diluted. If it is mixed with more than 15 parts by weight, the viscosity of the sauce increases, which may reduce ease of intake. .
그리고, 상기 소스의 가열 온도를 95℃ 미만으로 하거나 15분 미만으로 가열하는 경우 상기 소스가 원활하게 혼합되지 않고 생장할 수 있는 세균을 제거하기 어려워 살균효과를 기대할 수 없으며, 가열 온도를 100℃ 초과로 하거나 20분 초과로 가열하는 경우 상기 소스에 함유된 유효성분이 증발될 수 있으며 소스가 탈 수 있는 문제점이 있다. In addition, if the heating temperature of the sauce is lower than 95°C or heated for less than 15 minutes, the sauce is not mixed smoothly and it is difficult to remove bacteria that can grow, so a sterilization effect cannot be expected, and if the heating temperature exceeds 100°C If heated or heated for more than 20 minutes, the active ingredients contained in the sauce may evaporate and the sauce may burn.
이하, 본 발명에 의한 바나듐이 함유된 소스의 제조방법에 대한 실험 내용을 구체적으로 설명한다. Hereinafter, the experimental details of the method for producing a source containing vanadium according to the present invention will be described in detail.
1. 바나듐 함유 정제수에 대한 생옥수수 침지 유무 및 침지 시간에 따른 소스의 바나듐 함량 측정1. Measurement of vanadium content in source according to presence and absence of immersion of raw corn in purified water containing vanadium and immersion time
소스의 품질 특성을 비교하기 위하여 바나듐 함유 정제수에 대한 생옥수수 침지 유무 및 침지 시간을 달리하여 상기의 제조방법에 따라 소스를 제조하고, 바나듐 함량을 측정하였다.In order to compare the quality characteristics of the sauce, the sauce was prepared according to the above production method by varying the presence and absence of immersion of raw corn in purified water containing vanadium and the immersion time, and the vanadium content was measured.
[비교예 1][Comparative Example 1]
비교예 1은 생옥수수를 바나듐 함유 정제수에 침지하지 않고, 상기 제조방법을 바탕으로 소스를 제조하였다. In Comparative Example 1, a sauce was prepared based on the above production method without immersing raw corn in purified water containing vanadium.
[실시예 1][Example 1]
실시예 1은 생옥수수를 바나듐 함유 정제수에 12시간 침지하고, 상기 제조방법을 바탕으로 소스를 제조하였다. In Example 1, raw corn was immersed in purified water containing vanadium for 12 hours, and a sauce was prepared based on the above production method.
[실시예 2][Example 2]
실시예 2는 생옥수수를 바나듐 함유 정제수에 24시간 침지하고, 상기 제조방법을 바탕으로 소스를 제조하였다. In Example 2, raw corn was immersed in purified water containing vanadium for 24 hours, and a sauce was prepared based on the above production method.
[실시예 3][Example 3]
실시예 3은 생옥수수를 바나듐 함유 정제수에 36시간 침지하고, 상기 제조방법을 바탕으로 소스를 제조하였다. In Example 3, raw corn was immersed in purified water containing vanadium for 36 hours, and a sauce was prepared based on the above production method.
상술한 표 1에서와 같이, 생옥수수를 바나듐 함유 정제수에 침지하는 시간을 24시간 미만으로 하는 경우 충분히 바나듐이 옥수수에 스며들지 못하였으며, 24시간 초과로 하는 경우에도 함유되는 소스의 바나듐 함량에 크게 차이가 없었다. As shown in Table 1 above, when the raw corn was immersed in vanadium-containing purified water for less than 24 hours, vanadium was not sufficiently absorbed into the corn, and even when it was soaked for more than 24 hours, the vanadium content of the source was significantly affected. There was no difference.
따라서, 생옥수수를 바나듐 함유 정제수에 24시간 침지하고, 상기 제조방법을 바탕으로 소스를 제조하는 것이 가장 바람직하다. Therefore, it is most desirable to immerse raw corn in purified water containing vanadium for 24 hours and prepare the sauce based on the above production method.
2. 바나듐 함유 정제수 혼합량에 따른 소스의 바나듐 함량 측정2. Measurement of vanadium content of source according to mixing amount of purified water containing vanadium
소스의 품질 특성을 비교하기 위하여 바나듐 함유 정제수 혼합량을 달리하여 상기의 제조방법에 따라 소스를 제조하고, 바나듐 함량을 측정하였다.In order to compare the quality characteristics of the sauce, the sauce was prepared according to the above manufacturing method by varying the mixing amount of purified water containing vanadium, and the vanadium content was measured.
[비교예 2][Comparative Example 2]
비교예 2는 볶은 옥수수 10중량부에 대하여 바나듐 함유 정제수 50중량부를 혼합하여 볶은 옥수수 추출액을 제조하고, 상기 제조방법을 바탕으로 소스를 제조하였다. In Comparative Example 2, roasted corn extract was prepared by mixing 50 parts by weight of vanadium-containing purified water with 10 parts by weight of roasted corn, and a sauce was prepared based on the above production method.
[실시예 4][Example 4]
실시예 4는 볶은 옥수수 10중량부에 대하여 바나듐 함유 정제수 100중량부를 혼합하여 볶은 옥수수 추출액을 제조하고, 상기 제조방법을 바탕으로 소스를 제조하였다. In Example 4, roasted corn extract was prepared by mixing 100 parts by weight of vanadium-containing purified water with 10 parts by weight of roasted corn, and a sauce was prepared based on the above production method.
[실시예 5][Example 5]
실시예 5는 볶은 옥수수 10중량부에 대하여 바나듐 함유 정제수 150중량부를 혼합하여 볶은 옥수수 추출액을 제조하고, 상기 제조방법을 바탕으로 소스를 제조하였다. In Example 5, roasted corn extract was prepared by mixing 150 parts by weight of vanadium-containing purified water with 10 parts by weight of roasted corn, and a sauce was prepared based on the above production method.
[실시예 6][Example 6]
실시예 6은 볶은 옥수수 10중량부에 대하여 바나듐 함유 정제수 200중량부를 혼합하여 볶은 옥수수 추출액을 제조하고, 상기 제조방법을 바탕으로 소스를 제조하였다. In Example 6, roasted corn extract was prepared by mixing 200 parts by weight of vanadium-containing purified water with 10 parts by weight of roasted corn, and a sauce was prepared based on the above production method.
[실시예 7][Example 7]
실시예 7은 볶은 옥수수 10중량부에 대하여 바나듐 함유 정제수 250중량부를 혼합하여 볶은 옥수수 추출액을 제조하고, 상기 제조방법을 바탕으로 소스를 제조하였다. In Example 7, roasted corn extract was prepared by mixing 250 parts by weight of vanadium-containing purified water with 10 parts by weight of roasted corn, and a sauce was prepared based on the above production method.
[실시예 8][Example 8]
실시예 8은 볶은 옥수수 10중량부에 대하여 바나듐 함유 정제수 300중량부를 혼합하여 볶은 옥수수 추출액을 제조하고, 상기 제조방법을 바탕으로 소스를 제조하였다. In Example 8, roasted corn extract was prepared by mixing 300 parts by weight of vanadium-containing purified water with 10 parts by weight of roasted corn, and a sauce was prepared based on the above production method.
[실시예 9][Example 9]
실시예 9는 볶은 옥수수 10중량부에 대하여 바나듐 함유 정제수 350중량부를 혼합하여 볶은 옥수수 추출액을 제조하고, 상기 제조방법을 바탕으로 소스를 제조하였다. In Example 9, roasted corn extract was prepared by mixing 350 parts by weight of vanadium-containing purified water with 10 parts by weight of roasted corn, and a sauce was prepared based on the above production method.
[실시예 10][Example 10]
실시예 10은 볶은 옥수수 10중량부에 대하여 바나듐 함유 정제수 400중량부를 혼합하여 볶은 옥수수 추출액을 제조하고, 상기 제조방법을 바탕으로 소스를 제조하였다. In Example 10, roasted corn extract was prepared by mixing 400 parts by weight of vanadium-containing purified water with 10 parts by weight of roasted corn, and a sauce was prepared based on the above production method.
[실시예 11][Example 11]
실시예 11은 볶은 옥수수 10중량부에 대하여 바나듐 함유 정제수 450중량부를 혼합하여 볶은 옥수수 추출액을 제조하고, 상기 제조방법을 바탕으로 소스를 제조하였다. In Example 11, roasted corn extract was prepared by mixing 450 parts by weight of vanadium-containing purified water with 10 parts by weight of roasted corn, and a sauce was prepared based on the above production method.
[실시예 12][Example 12]
실시예 12는 볶은 옥수수 10중량부에 대하여 정제수 350중량부를 혼합하여 볶은 옥수수 추출액을 제조하고, 상기 제조방법을 바탕으로 소스를 제조하였다. In Example 12, roasted corn extract was prepared by mixing 350 parts by weight of purified water with 10 parts by weight of roasted corn, and a sauce was prepared based on the above manufacturing method.
[실시예 13][Example 13]
실시예 13은 볶은 옥수수 10중량부에 대하여 정제수 400중량부를 혼합하여 볶은 옥수수 추출액을 제조하고, 상기 제조방법을 바탕으로 소스를 제조하였다. In Example 13, roasted corn extract was prepared by mixing 400 parts by weight of purified water with 10 parts by weight of roasted corn, and a sauce was prepared based on the above manufacturing method.
상술한 표 2에서와 같이, 바나듐 함유 정제수 혼합량이 350중량부 미만인 경우 소스에 함유되는 바나듐 함량이 미미하여 바나듐의 효과를 기대할 수 없으며, 400중량부 초과인 경우 소스에 함유된 바나듐 함량이 많아 하루 세끼 소스 섭취 시 바나듐을 과섭취할 수 있다. As shown in Table 2 above, if the mixing amount of purified water containing vanadium is less than 350 parts by weight, the vanadium content in the sauce is so small that the effect of vanadium cannot be expected. If it is more than 400 parts by weight, the vanadium content in the sauce is high, so it can be used three times a day. Excessive intake of vanadium may occur when consuming sauce.
따라서, 볶은 옥수수 10중량부에 대하여 바나듐 함유 정제수 350 내지 400중량부를 혼합하여 볶은 옥수수 추출액을 제조하고, 상기 제조방법을 바탕으로 소스를 제조하는 것이 가장 바람직하다. Therefore, it is most preferable to prepare roasted corn extract by mixing 350 to 400 parts by weight of vanadium-containing purified water with 10 parts by weight of roasted corn, and to prepare the sauce based on the above production method.
3. 볶은 옥수수 추출액 혼합량에 따른 소스의 바나듐 함량 측정3. Measurement of vanadium content in sauce according to the amount of roasted corn extract mixed.
소스의 품질 특성을 비교하기 위하여 볶은 옥수수 추출액 혼합량을 달리하여 상기의 제조방법에 따라 소스를 제조하고, 바나듐 함량을 측정하였다. In order to compare the quality characteristics of the sauce, the sauce was prepared according to the above manufacturing method by varying the amount of roasted corn extract mixed, and the vanadium content was measured.
[비교예 3][Comparative Example 3]
비교예 3은 정제수 100중량부에 대하여 볶은 옥수수 추출액 5중량부, 옥수수수염 추출액 0.07중량부, 글리신 0.07중량부 및 탄산수소나트륨 0.04중량부를 혼합하여 바나듐 함유 옥수수차를 제조하고, 상기 제조방법을 바탕으로 소스를 제조하였다. In Comparative Example 3, vanadium-containing corn tea was prepared by mixing 5 parts by weight of roasted corn extract, 0.07 parts by weight of corn silk extract, 0.07 parts by weight of glycine, and 0.04 parts by weight of sodium bicarbonate with 100 parts by weight of purified water, and based on the above manufacturing method. The sauce was prepared with.
[실시예 14][Example 14]
실시예 14는 정제수 100중량부에 대하여 볶은 옥수수 추출액 10중량부, 옥수수수염 추출액 0.07중량부, 글리신 0.07중량부 및 탄산수소나트륨 0.04중량부를 혼합하여 바나듐 함유 옥수수차를 제조하고, 상기 제조방법을 바탕으로 소스를 제조하였다. Example 14 was to prepare vanadium-containing corn tea by mixing 10 parts by weight of roasted corn extract, 0.07 parts by weight of corn silk extract, 0.07 parts by weight of glycine, and 0.04 parts by weight of sodium bicarbonate with 100 parts by weight of purified water, and based on the above manufacturing method. The sauce was prepared with.
[실시예 15][Example 15]
실시예 15는 정제수 100중량부에 대하여 볶은 옥수수 추출액 15중량부, 옥수수수염 추출액 0.07중량부, 글리신 0.07중량부 및 탄산수소나트륨 0.04중량부를 혼합하여 바나듐 함유 옥수수차를 제조하고, 상기 제조방법을 바탕으로 소스를 제조하였다. Example 15 was to prepare vanadium-containing corn tea by mixing 15 parts by weight of roasted corn extract, 0.07 parts by weight of corn silk extract, 0.07 parts by weight of glycine, and 0.04 parts by weight of sodium bicarbonate with 100 parts by weight of purified water, and based on the above manufacturing method. The sauce was prepared with.
[실시예 16][Example 16]
실시예 16은 정제수 100중량부에 대하여 볶은 옥수수 추출액 20중량부, 옥수수수염 추출액 0.07중량부, 글리신 0.07중량부 및 탄산수소나트륨 0.04중량부를 혼합하여 바나듐 함유 옥수수차를 제조하고, 상기 제조방법을 바탕으로 소스를 제조하였다. Example 16 was to prepare vanadium-containing corn tea by mixing 20 parts by weight of roasted corn extract, 0.07 parts by weight of corn silk extract, 0.07 parts by weight of glycine, and 0.04 parts by weight of sodium bicarbonate with 100 parts by weight of purified water, and based on the above manufacturing method. The sauce was prepared with.
[실시예 17][Example 17]
실시예 17은 정제수 100중량부에 대하여 볶은 옥수수 추출액 25중량부, 옥수수수염 추출액 0.07중량부, 글리신 0.07중량부 및 탄산수소나트륨 0.04중량부를 혼합하여 바나듐 함유 옥수수차를 제조하고, 상기 제조방법을 바탕으로 소스를 제조하였다. Example 17 was to prepare vanadium-containing corn tea by mixing 25 parts by weight of roasted corn extract, 0.07 parts by weight of corn silk extract, 0.07 parts by weight of glycine, and 0.04 parts by weight of sodium bicarbonate with 100 parts by weight of purified water, and based on the above manufacturing method. The sauce was prepared with.
[실시예 18][Example 18]
실시예 18은 정제수 100중량부에 대하여 볶은 옥수수 추출액 30중량부, 옥수수수염 추출액 0.07중량부, 글리신 0.07중량부 및 탄산수소나트륨 0.04중량부를 혼합하여 바나듐 함유 옥수수차를 제조하고, 상기 제조방법을 바탕으로 소스를 제조하였다. Example 18 was to prepare vanadium-containing corn tea by mixing 30 parts by weight of roasted corn extract, 0.07 parts by weight of corn silk extract, 0.07 parts by weight of glycine, and 0.04 parts by weight of sodium bicarbonate with 100 parts by weight of purified water, and based on the above manufacturing method. The sauce was prepared with.
[실시예 19][Example 19]
실시예 19는 정제수 100중량부에 대하여 볶은 옥수수 추출액 35중량부, 옥수수수염 추출액 0.07중량부, 글리신 0.07중량부 및 탄산수소나트륨 0.04중량부를 혼합하여 바나듐 함유 옥수수차를 제조하고, 상기 제조방법을 바탕으로 소스를 제조하였다. Example 19 was to prepare vanadium-containing corn tea by mixing 35 parts by weight of roasted corn extract, 0.07 parts by weight of corn silk extract, 0.07 parts by weight of glycine, and 0.04 parts by weight of sodium bicarbonate with 100 parts by weight of purified water, and based on the above manufacturing method. The sauce was prepared with.
[실시예 20][Example 20]
실시예 20은 정제수 100중량부에 대하여 볶은 옥수수 추출액 40중량부, 옥수수수염 추출액 0.07중량부, 글리신 0.07중량부 및 탄산수소나트륨 0.04중량부를 혼합하여 바나듐 함유 옥수수차를 제조하고, 상기 제조방법을 바탕으로 소스를 제조하였다. Example 20 was to prepare vanadium-containing corn tea by mixing 40 parts by weight of roasted corn extract, 0.07 parts by weight of corn silk extract, 0.07 parts by weight of glycine, and 0.04 parts by weight of sodium bicarbonate with 100 parts by weight of purified water, and based on the above manufacturing method. The sauce was prepared with.
상술한 표 3에서와 같이, 볶은 옥수수 추출액 혼합량이 30중량부 미만인 경우 소스에 함유되는 바나듐 함량이 미미하여 바나듐의 효과를 기대할 수 없으며, 35중량부 초과인 경우 소스에 함유된 바나듐 함량이 많아 하루 세끼 소스 섭취 시 바나듐을 과섭취하여 부작용이 생길 수 있다. As shown in Table 3 above, if the amount of roasted corn extract mixed is less than 30 parts by weight, the vanadium content in the sauce is minimal and the effect of vanadium cannot be expected, and if it is more than 35 parts by weight, the vanadium content in the sauce is high, so it can be consumed three times a day. When consuming the sauce, excessive intake of vanadium may cause side effects.
따라서, 정제수 100중량부에 대하여 볶은 옥수수 추출액 30 내지 35중량부, 옥수수수염 추출액 0.07중량부, 글리신 0.07중량부 및 탄산수소나트륨 0.04중량부를 혼합하여 바나듐 함유 옥수수차를 제조하고, 상기 제조방법을 바탕으로 소스를 제조하는 것이 가장 바람직하다. Therefore, vanadium-containing corn tea was prepared by mixing 30 to 35 parts by weight of roasted corn extract, 0.07 parts by weight of corn silk extract, 0.07 parts by weight of glycine, and 0.04 parts by weight of sodium bicarbonate with 100 parts by weight of purified water, and based on the above manufacturing method. It is most desirable to prepare the sauce with .
4. 바나듐 함유 옥수수차 혼합량에 따른 소스의 바나듐 함량 측정 및 관능평가 4. Measurement of vanadium content and sensory evaluation of sauce according to the mixing amount of vanadium-containing corn tea
소스의 품질 특성을 비교하기 위하여 바나듐 함유 옥수수차 혼합량을 달리하여 상기의 제조방법에 따라 소스를 제조하고, 바나듐 함량을 측정하였다. 그리고, 검사원으로서의 적합성이 인정된 식품공학과 대학원생을 본 실험에 맞는 적합한 훈련을 시킨 후에 관능평가를 실시하였다. 관능평가 항목은 맛, 향, 색 및 전체적인 기호도로 굉장히 좋으면 9점, 매우 나쁘면 1점으로 평가하는 9점척도법(likert scale)으로 실시하였다. In order to compare the quality characteristics of the sauce, the sauce was prepared according to the above manufacturing method by varying the mixing amount of vanadium-containing corn tea, and the vanadium content was measured. In addition, a sensory evaluation was conducted after training a graduate student in the Department of Food Engineering, whose suitability as an inspector was recognized, for this experiment. Sensory evaluation items were conducted on a 9-point likert scale, with 9 points being very good and 1 point being very bad in terms of taste, aroma, color and overall preference.
[비교예 4][Comparative Example 4]
비교예 4는 사과농축액 10중량부에 대하여 정제수 50중량부, 간장 8중량부, 감초농축액 1중량부, 레드와인 1중량부, 소금 0.5중량부 및 비타민C 0.1중량부를 혼합하여 소스 베이스를 제조하고, 상기 제조방법을 바탕으로 소스를 제조하였다. In Comparative Example 4, a sauce base was prepared by mixing 50 parts by weight of purified water, 8 parts by weight of soy sauce, 1 part by weight of licorice concentrate, 1 part by weight of red wine, 0.5 parts by weight of salt, and 0.1 part by weight of vitamin C with respect to 10 parts by weight of apple concentrate. , the sauce was prepared based on the above manufacturing method.
[실시예 21][Example 21]
실시예 21은 사과농축액 10중량부에 대하여 정제수 40중량부, 바나듐 함유 옥수수차 10중량부, 간장 8중량부, 감초농축액 1중량부, 레드와인 1중량부, 소금 0.5중량부 및 비타민C 0.1중량부를 혼합하여 소스 베이스를 제조하고, 상기 제조방법을 바탕으로 소스를 제조하였다. Example 21 was 40 parts by weight of purified water, 10 parts by weight of vanadium-containing corn tea, 8 parts by weight of soy sauce, 1 part by weight of licorice concentrate, 1 part by weight of red wine, 0.5 part by weight of salt, and 0.1 part by weight of vitamin C, based on 10 parts by weight of apple concentrate. A sauce base was prepared by mixing the parts, and a sauce was prepared based on the above manufacturing method.
[실시예 22][Example 22]
실시예 22는 사과농축액 10중량부에 대하여 정제수 30중량부, 바나듐 함유 옥수수차 20중량부, 간장 8중량부, 감초농축액 1중량부, 레드와인 1중량부, 소금 0.5중량부 및 비타민C 0.1중량부를 혼합하여 소스 베이스를 제조하고, 상기 제조방법을 바탕으로 소스를 제조하였다. Example 22 is 30 parts by weight of purified water, 20 parts by weight of vanadium-containing corn tea, 8 parts by weight of soy sauce, 1 part by weight of licorice concentrate, 1 part by weight of red wine, 0.5 part by weight of salt, and 0.1 part by weight of vitamin C, based on 10 parts by weight of apple concentrate. A sauce base was prepared by mixing the parts, and a sauce was prepared based on the above manufacturing method.
[실시예 23][Example 23]
실시예 23은 사과농축액 10중량부에 대하여 정제수 20중량부, 바나듐 함유 옥수수차 30중량부, 간장 8중량부, 감초농축액 1중량부, 레드와인 1중량부, 소금 0.5중량부 및 비타민C 0.1중량부를 혼합하여 소스 베이스를 제조하고, 상기 제조방법을 바탕으로 소스를 제조하였다. Example 23 is 20 parts by weight of purified water, 30 parts by weight of vanadium-containing corn tea, 8 parts by weight of soy sauce, 1 part by weight of licorice concentrate, 1 part by weight of red wine, 0.5 part by weight of salt, and 0.1 part by weight of vitamin C for 10 parts by weight of apple concentrate. A sauce base was prepared by mixing the parts, and a sauce was prepared based on the above manufacturing method.
[실시예 24][Example 24]
실시예 24는 사과농축액 10중량부에 대하여 정제수 10중량부, 바나듐 함유 옥수수차 40중량부, 간장 8중량부, 감초농축액 1중량부, 레드와인 1중량부, 소금 0.5중량부 및 비타민C 0.1중량부를 혼합하여 소스 베이스를 제조하고, 상기 제조방법을 바탕으로 소스를 제조하였다. Example 24 is 10 parts by weight of purified water, 40 parts by weight of vanadium-containing corn tea, 8 parts by weight of soy sauce, 1 part by weight of licorice concentrate, 1 part by weight of red wine, 0.5 part by weight of salt, and 0.1 part by weight of vitamin C, based on 10 parts by weight of apple concentrate. A sauce base was prepared by mixing the parts, and a sauce was prepared based on the above manufacturing method.
[실시예 25][Example 25]
실시예 25는 사과농축액 10중량부에 대하여 바나듐 함유 옥수수차 50중량부, 간장 8중량부, 감초농축액 1중량부, 레드와인 1중량부, 소금 0.5중량부 및 비타민C 0.1중량부를 혼합하여 소스 베이스를 제조하고, 상기 제조방법을 바탕으로 소스를 제조하였다. Example 25 is a sauce base made by mixing 50 parts by weight of vanadium-containing corn tea, 8 parts by weight of soy sauce, 1 part by weight of licorice concentrate, 1 part by weight of red wine, 0.5 parts by weight of salt, and 0.1 part by weight of vitamin C with 10 parts by weight of apple concentrate. was prepared, and the sauce was prepared based on the above manufacturing method.
[실시예 26][Example 26]
실시예 26은 사과농축액 10중량부에 대하여 바나듐 함유 옥수수차 60중량부, 간장 8중량부, 감초농축액 1중량부, 레드와인 1중량부, 소금 0.5중량부 및 비타민C 0.1중량부를 혼합하여 소스 베이스를 제조하고, 상기 제조방법을 바탕으로 소스를 제조하였다. Example 26 was a sauce base made by mixing 60 parts by weight of vanadium-containing corn tea, 8 parts by weight of soy sauce, 1 part by weight of licorice concentrate, 1 part by weight of red wine, 0.5 parts by weight of salt, and 0.1 part by weight of vitamin C with 10 parts by weight of apple concentrate. was prepared, and the sauce was prepared based on the above manufacturing method.
옥수수차 혼합량Contains vanadium
Corn tea mixture amount
함량(mg/kg)Source of Vanadium
Content (mg/kg)
상술한 표 4에서와 같이, 바나듐 함유 옥수수차 혼합량이 50중량부 미만인 경우 제조된 소스에 함유되는 바나듐의 함량이 미미하고, 고소한 맛이 덜하여 전체적인 기호도가 감소하였으며, 50중량부 초과인 경우 제조된 소스에 함유된 바나듐의 함량이 많고 소스가 묽어 맛이 떨어졌다.As shown in Table 4 above, when the mixing amount of vanadium-containing corn tea is less than 50 parts by weight, the content of vanadium in the manufactured sauce is minimal, the savory taste is less, so the overall preference decreases, and when the mixing amount of vanadium-containing corn tea is less than 50 parts by weight, the overall preference is reduced. The sauce contained a lot of vanadium, and the sauce was thin and tasted bad.
따라서, 사과농축액 10중량부에 대하여 바나듐 함유 옥수수차 50중량부, 간장 8중량부, 감초농축액 1중량부, 레드와인 1중량부, 소금 0.5중량부 및 비타민C 0.1중량부를 혼합하여 소스 베이스를 제조하고, 상기 제조방법을 바탕으로 소스를 제조하는 것이 가장 바람직하다. Therefore, the sauce base is prepared by mixing 50 parts by weight of vanadium-containing corn tea, 8 parts by weight of soy sauce, 1 part by weight of licorice concentrate, 1 part by weight of red wine, 0.5 parts by weight of salt, and 0.1 part by weight of vitamin C with 10 parts by weight of apple concentrate. And, it is most preferable to prepare the sauce based on the above production method.
이와 같이, 상술한 본 발명의 기술적 구성은 본 발명이 속하는 기술분야의 당업자가 본 발명의 그 기술적 사상이나 필수적 특징을 변경하지 않고서 다른 구체적인 형태로 실시될 수 있다는 것을 이해할 수 있을 것이다.As such, a person skilled in the art will understand that the technical configuration of the present invention described above can be implemented in other specific forms without changing the technical idea or essential features of the present invention.
그러므로 이상에서 기술한 실시예들은 모든 면에서 예시적인 것이며 한정적인 것이 아닌 것으로서 이해되어야 하고, 본 발명의 범위는 상기 상세한 설명보다는 후술하는 특허청구범위에 의하여 나타나며, 특허청구범위의 의미 및 범위 그리고 그 등가 개념으로부터 도출되는 모든 변경 또는 변형된 형태가 본 발명의 범위에 포함되는 것으로 해석되어야 한다.Therefore, the embodiments described above should be understood in all respects as illustrative and not restrictive, and the scope of the present invention is indicated by the claims described later rather than the detailed description above, and the meaning and scope of the claims and their All changes or modified forms derived from the equivalent concept should be construed as falling within the scope of the present invention.
S1 : 생옥수수를 바나듐 함유 정제수에 침지하는 제 1단계
S2 : 볶은 옥수수를 제조하는 제 2단계
S3 ; 볶은 옥수수 추출액을 제조하는 제 3단계
S4 : 바나듐 함유 옥수수차를 제조하는 제 4단계
S5 : 소스 베이스를 제조하는 제 5단계
S6 : 소스를 제조하는 제 6단계S1: The first step of immersing raw corn in purified water containing vanadium
S2: Second step of producing roasted corn
S3 ; Step 3 in producing roasted corn extract
S4: The fourth step in producing vanadium-containing corn tea
S5: Step 5 of manufacturing the sauce base
S6: Step 6 of making sauce
Claims (5)
상기 침지한 생옥수수를 로스팅 및 팽화시켜 볶은 옥수수를 제조하는 제 2단계;
상기 볶은 옥수수와 바나듐 함유 정제수를 혼합하고 열수추출하여 볶은 옥수수 추출액을 제조하는 제 3단계;
상기 볶은 옥수수 추출액과 옥수수수염 추출액, 글리신, 탄산수소나트륨 및 정제수를 혼합하고 균질화하여 바나듐 함유 옥수수차를 제조하는 제 4단계;
상기 바나듐 함유 옥수수차와 사과농축액, 간장, 감초농축액, 레드와인, 소금 및 비타민C를 혼합하고 가열하여 소스 베이스를 제조하는 제 5단계;
상기 소스 베이스와 고춧가루, 알룰로스, 사과식초, 토마토페이스트, 마늘분말 및 전분을 혼합하고 가열하여 소스를 제조하는 제 6단계;를 포함하며,
상기 제 6단계의 소스는 1.51mg/kg의 바나듐 함량을 가지는 것을 특징으로 하는 바나듐이 함유된 소스의 제조방법.A first step of immersing raw corn in purified water containing vanadium;
A second step of producing roasted corn by roasting and puffing the soaked raw corn;
A third step of mixing the roasted corn with vanadium-containing purified water and performing hot water extraction to produce a roasted corn extract;
A fourth step of mixing and homogenizing the roasted corn extract, corn silk extract, glycine, sodium bicarbonate, and purified water to produce vanadium-containing corn tea;
A fifth step of preparing a sauce base by mixing the vanadium-containing corn tea, apple concentrate, soy sauce, licorice concentrate, red wine, salt and vitamin C and heating;
A sixth step of preparing the sauce by mixing the sauce base with red pepper powder, allulose, apple cider vinegar, tomato paste, garlic powder and starch and heating,
A method of producing a sauce containing vanadium, characterized in that the sauce of the sixth step has a vanadium content of 1.51 mg/kg.
상기 제 3단계에서 볶은 옥수수 추출액은,
상기 볶은 옥수수 10중량부에 대하여 바나듐 함유 정제수 350 내지 400중량부를 혼합하고, 95 내지 105℃의 온도에서 5 내지 6시간동안 열수추출하여 제조하는 것을 특징으로 하는 바나듐이 함유된 소스의 제조방법. According to clause 1,
The corn extract roasted in the third step is,
A method for producing a sauce containing vanadium, characterized in that it is prepared by mixing 350 to 400 parts by weight of purified water containing vanadium with 10 parts by weight of the roasted corn and performing hot water extraction at a temperature of 95 to 105 ° C. for 5 to 6 hours.
상기 제 4단계에서 바나듐 함유 옥수수차는,
상기 정제수 100중량부에 대하여 볶은 옥수수 추출액 30 내지 35중량부, 옥수수수염 추출액 0.07 내지 0.08중량부, 글리신 0.07 내지 0.08중량부 및 탄산수소나트륨 0.04 내지 0.05중량부를 혼합하고, 95 내지 100℃의 온도에서 60 내지 70분동안 균질화하여 제조하는 것을 특징으로 하는 바나듐이 함유된 소스의 제조방법.According to clause 1,
In the fourth step, the vanadium-containing corn tea,
30 to 35 parts by weight of roasted corn extract, 0.07 to 0.08 parts by weight of corn silk extract, 0.07 to 0.08 parts by weight of glycine, and 0.04 to 0.05 parts by weight of sodium bicarbonate are mixed with 100 parts by weight of the purified water, and mixed at a temperature of 95 to 100°C. A method of producing a sauce containing vanadium, characterized in that it is produced by homogenizing for 60 to 70 minutes.
상기 제 5단계의 소스 베이스는,
상기 사과농축액 10중량부에 대하여 바나듐 함유 옥수수차 50중량부, 간장 6 내지 8중량부, 감초농축액 1 내지 2중량부, 레드와인 1 내지 2중량부, 소금 0.5 내지 1중량부 및 비타민C 0.1 내지 0.2중량부를 혼합하고, 95 내지 105℃의 온도에서 30분동안 가열하여 제조하는 것을 특징으로 하는 바나듐이 함유된 소스의 제조방법.According to clause 1,
The source base of the fifth step is,
For 10 parts by weight of the apple concentrate, 50 parts by weight of vanadium-containing corn tea, 6 to 8 parts by weight of soy sauce, 1 to 2 parts by weight of licorice concentrate, 1 to 2 parts by weight of red wine, 0.5 to 1 part by weight of salt, and 0.1 to 1 part by weight of vitamin C. A method for producing a sauce containing vanadium, characterized in that it is prepared by mixing 0.2 parts by weight and heating for 30 minutes at a temperature of 95 to 105 ° C.
상기 제 6단계의 소스는,
상기 소스 베이스 100중량부에 대하여 고춧가루 5 내지 7중량부, 알룰로스 30 내지 35중량부, 사과식초 30 내지 35중량부, 토마토페이스트 20 내지 25중량부, 마늘분말 5 내지 7중량부 및 전분 10 내지 15중량부를 혼합하고, 95 내지 100℃의 온도에서 15 내지 20분동안 가열하여 제조하는 것을 특징으로 하는 바나듐이 함유된 소스의 제조방법.According to clause 1,
The source of the sixth step is,
Based on 100 parts by weight of the sauce base, 5 to 7 parts by weight of red pepper powder, 30 to 35 parts by weight of allulose, 30 to 35 parts by weight of apple cider vinegar, 20 to 25 parts by weight of tomato paste, 5 to 7 parts by weight of garlic powder, and 10 to 10 to 10 parts by weight of starch. A method for producing a sauce containing vanadium, characterized in that it is prepared by mixing 15 parts by weight and heating at a temperature of 95 to 100 ° C. for 15 to 20 minutes.
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| KR100893121B1 (en) * | 2007-05-17 | 2009-04-14 | (주)엔돌핀에프앤비 | Method for Development of Processing Product using Corn and Corn silk |
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