KR102671804B1 - A process for the preparation of multifunctional sauce and the multifunctional sauce prepared therefrom - Google Patents

Abstract

The present invention relates to a method for producing an all-purpose sauce and an all-purpose sauce prepared thereby. (S1) Fermented citron peel, fermented lemon peel, fermented apple peel, and fermented onion peel are used in a ratio of 1:1:1:1. Preparing a complex fermentation product mixed in a weight ratio; (S2) preparing a mixed extract in which pine needle extract and coffee bean extract are mixed at a weight ratio of 1:1; (S3) Based on 100 parts by weight of soy sauce, 8 to 12 parts by weight of sesame oil, 45 to 55 parts by weight of sugar, 45 to 55 parts by weight of vinegar, 8 to 12 parts by weight of red pepper powder, 8 to 12 parts by weight of sesame salt, 90 to 110 parts by weight of starch syrup. , mixing 1 to 3 parts by weight of the complex fermentation product prepared in step (S1) and 1 to 3 parts by weight of the mixed extract prepared in (S2); And (S4) the all-purpose sauce prepared according to the present invention, which includes the step of maturing the mixture mixed in step (S3) at 5 to 10 ° C. for 2 to 5 days, has a refreshing and clean taste, is not salty, and has an improved umami taste. It has excellent preference and can be useful in a variety of dishes. In addition, the all-purpose sauce prepared according to the present invention has the effect of improving digestion, reducing the burden of obesity, and increasing storability. Therefore, it is expected that the all-purpose sauce according to the present invention can be usefully used to increase the taste and aroma when eating various vegetables as is or when cooking soup, stew, stir-fry, or mixed dishes.

Description

Method for manufacturing sauce and sauce prepared accordingly {A process for the preparation of multifunctional sauce and the multifunctional sauce prepared therefrom}

The present invention relates to a method for producing an all-purpose sauce and an all-purpose sauce prepared accordingly. More specifically, it improves the taste and aroma of foods such as soups, stews, stir-fries, and mixes, while improving digestion and eliminating the burden of obesity. It also relates to a method for manufacturing an all-purpose sauce that can improve storage properties and an all-purpose sauce manufactured accordingly.

Sauce is a liquid or semi-liquid seasoning that has been used to add flavor and color to dishes since ancient Roman times. It is derived from the Latin word 'Salsa', meaning 'salt-based seasoning solution'. These sauces improve the taste, smell, and color of food, increase appetite, increase nutritional value, maintain moisture in food, and serve to bind ingredients together during the cooking process. Therefore, the sauce should harmonize well with the main dish. Simple dishes should be served with a nutritious sauce, nutritious dishes should be served with a simple sauce, bland dishes should be served with a moist and soft sauce, and bland dishes should be served with a seasoned sauce. It must be in harmony with the dish. Sauces play an important role in Western cooking, but not much domestic research has been done on them yet.

In general, sauce refers to a liquid or semi-liquid seasoning used to add flavor and color to dishes, and thousands of species have been known around the world since ancient times. Typical examples of foods eaten with sauce include curry rice, high rice, and bibimbap among rice, and spaghetti, Jajangmyeon, and bibim noodles among noodles. These foods are provided in the form of convenience foods such as semi-finished products at restaurants or in the market. It is becoming.

These sauces especially enhance appetite by adding flavor and color to dishes, increase nutritional value by adding ingredients, and help ingredients combine while cooking, as well as improving the taste, shape, and moisture content of the main dish. As it plays a role in determining the quality, it needs to be in good harmony with the main dish, and a high-quality sauce not only improves the taste and appetite of the entire food, thereby increasing customer preference, but also has a great impact in elevating the quality of the food. It goes crazy.

Liquid sauces used in stir-fries, seasonings, soups, or stews are currently on the market, and many liquid sauces are being developed to provide various flavors. The prior art is Korean Patent Publication No. 10-2437638 (registration date). 2022.08.24) In the 'Method for manufacturing an all-purpose sauce containing vegetables', various raw materials can be mixed to remove the unique smell of meat so that it can be used in all meat dishes such as pork, beef, and chicken, and to increase the taste, aroma, and overall preference. The configuration that allows this is described.

Therefore, the technical problem to be solved by the present invention is a method of producing an all-purpose sauce that improves the taste and aroma of foods such as soup, stewed, stir-fried, mixed, etc., while not only improving digestion and eliminating the burden of obesity, but also improving storage properties. It is intended to provide.

In addition, another technical problem to be solved by the present invention is to provide an all-purpose sauce prepared according to the above manufacturing method.

In order to solve the above technical problems, the present invention provides a method for producing an all-purpose sauce comprising the following steps:

(S1) preparing a complex fermentation product consisting of fermented citron peel, fermented lemon peel, fermented apple peel, and fermented onion peel;

(S2) preparing a mixed extract consisting of pine needle extract and coffee bean extract;

(S3) mixing soy sauce, sesame oil, sugar, vinegar, red pepper powder, sesame salt, starch syrup, the complex fermentation product prepared in step (S1), and the mixed extract prepared in (S2); and

(S4) Aging the mixture mixed in step (S3).

Preferably, the complex fermentation product is characterized in that citron peel fermentation product, lemon peel fermentation product, apple peel fermentation product, and onion peel fermentation product are mixed at a weight ratio of 1:1:1:1.

Preferably, the fermented product is an extract of Lactobacillus casei, Lactobacillus plantarum, L. acidophilus, and L. bulgaricus. , characterized in that it is fermented using one or more lactic acid bacteria selected from the group consisting of Bifidobacterium longum and B. bifidum.

Preferably, the mixed extract is characterized in that pine needle extract and coffee bean extract are mixed at a weight ratio of 1:1.

Preferably, based on 100 parts by weight of soy sauce, 8 to 12 parts by weight of sesame oil, 45 to 55 parts by weight of sugar, 45 to 55 parts by weight of vinegar, 8 to 12 parts by weight of red pepper powder, 8 to 12 parts by weight of sesame salt, and 90 to 110 parts by weight of starch syrup. It is characterized by mixing 1 to 3 parts by weight of complex fermentation product and 1 to 3 parts by weight of mixed extract.

Preferably, the aging is performed at 5 to 10°C for 2 to 5 days.

In order to solve the other technical problems described above, the present invention provides an all-purpose sauce prepared according to the above manufacturing method.

In addition, the present invention provides a method of cooking soup, stew, stir-fry, or mixed dishes using the all-purpose sauce.

In this way, the all-purpose sauce prepared according to the present invention has a refreshing and clean taste, is not salty, and has an improved umami flavor, so it has excellent preference and can be usefully used in various dishes. In addition, the all-purpose sauce prepared according to the present invention has the effect of improving digestion, reducing the burden of obesity, and increasing storability. Therefore, it is expected that the all-purpose sauce according to the present invention can be usefully used to increase the taste and aroma when eating various vegetables as is or when cooking soup, stew, stir-fry, or mixed dishes.

The following drawings attached to this specification illustrate preferred embodiments of the present invention, and serve to further understand the technical idea of the present invention along with the contents of the above-described invention. Therefore, the present invention is limited to the matters described in such drawings. It should not be interpreted in a limited way.
Figure 1 is a photograph showing an example of an all-purpose sauce prepared according to the present invention.

Hereinafter, the present invention will be described in more detail.

The present invention provides a method for producing an all-purpose sauce comprising the following steps:

(S1) preparing a complex fermentation product consisting of fermented citron peel, fermented lemon peel, fermented apple peel, and fermented onion peel;

(S2) preparing a mixed extract consisting of pine needle extract and coffee bean extract;

(S3) mixing soy sauce, sesame oil, sugar, vinegar, red pepper powder, sesame salt, starch syrup, the complex fermentation product prepared in step (S1), and the mixed extract prepared in (S2); and

(S4) Aging the mixture mixed in step (S3).

The all-purpose sauce prepared according to the present invention has a refreshing and clean taste, is not salty, and has an improved umami flavor, so it has excellent palatability and can be usefully used in various dishes.

By adding the complex fermentation product used in the all-purpose sauce of the present invention, not only can the taste and aroma of the all-purpose sauce be increased, but also the storability of the all-purpose sauce can be improved.

The complex fermentation product can be obtained by extracting each citron peel, lemon peel, apple peel, and onion peel and then fermenting them.

Citrus junos, used in the present invention, is a type of citrus fruit and is cultivated in Japan and China, and in Korea, it has been mainly cultivated in Jeju Island, Goheung, Wando, Geoje, etc. Citrons have a good scent and have a lot of juice, so they are mostly used to make citron syrup, but the yield of the flesh is low, around 15%, so they are rarely used for raw food. Yuzu contains a lot of vitamin C, phenolic compounds such as tannic acid and caffeic acid, and flavonoid compounds such as naringin and hesperidin. It is known that such substances have been reported to have high antioxidant activity.

Unlike other citrus fruits, citron uses both the pulp and peel (citron peel), so the active ingredients in the peel can be easily consumed. The dietary fiber that makes up the cell wall of the fruit skin exists as insoluble dietary fiber and soluble dietary fiber depending on the solubility, and cellulose, hemicellulose, and lignin are used in the human body as insoluble dietary fiber. Soluble dietary fiber plays a variety of roles, including reducing cholesterol, reducing the risk of cardiovascular disease, and reducing the glycemic response to insulin stimulation. However, recently, a large amount of citron peels are being discarded after processing citrons.

The lemon used in the present invention has a strong sour taste, a slightly sweet taste, and chewy flesh, and has antiseptic, antimicrobial, antirheumatic, hypotensive, hemostatic, astringent, insecticidal, anthelmintic, sterilizing, carminative, and scar-forming properties. It is effective in purification, etc. Lemon contains about 30 kcal per 100g and contains nutrients such as vitamin C, dietary fiber, vitamins B, E, K, A, zinc, magnesium, calcium, potassium, beta-carotene, lutein, iron, and lycopene.

The apple peel used in the present invention has effects such as anti-aging, antioxidant effect, anti-cancer effect, and cholesterol lowering effect. The apple peel is dried and then ground and used in powder form.

The onions used in the present invention are mainly edible for their scale stems, and the unique smell emitted from the scale stems is due to compounds such as allyl disulfide and propyl sulfide. This physiologically promotes the secretion of digestive juices and has effects such as excitatory diuresis. In addition, the scale stem contains various vitamins and minerals such as calcium phosphate, which has the effect of removing harmful substances from the blood. Scaly stems are often used in salads, soups, and meat dishes, and are used as a spice in various dishes. Leaves contain 5,000 IU of vitamin A, 45 mg of vitamin C, 80 mg of calcium, 24 mg of magnesium, and 220 mg of potassium per 100 g.

Extraction of the citron peel, lemon peel, apple peel and onion peel can be performed using general extraction, separation and purification methods known in the art. The extraction method may include boiling water extraction, hot water extraction, cold needle extraction, reflux cooling extraction, or ultrasonic extraction, but is not limited thereto.

According to one embodiment of the present invention, 1 to 10 times the weight of each citron peel, lemon peel, apple peel and onion peel, preferably 2 to 4 times the amount of water, is used for 1 to 4 hours, preferably. Extracts of citron peel, lemon peel, apple peel, and onion peel can be prepared by hot water extraction for 2 to 3 hours.

The citron peel fermented product, lemon peel fermented product, apple peel fermented product, and onion peel fermented product can be obtained by fermenting the citron peel, lemon peel, apple peel, and onion peel extracts in lactic acid bacteria, respectively. At this time, lactic acid bacteria are used as fermentation bacteria, for example, Lactobacillus casei, Lactobacillus plantarum, L. acidophilus, Lactobacillus bulgaricus ( L. bulgaricus), Bifidobacterium longum, B. bifidum, or a mixture thereof can be used, preferably Lactobacillus plantarum (L. plantarum), Bifidobacterium bifidum (B. bifidum) or a mixture thereof can be used, and Lactobacillus Plantarum (L. plantarum) or B. bifidum is particularly preferred.

In a preferred embodiment of the present invention, the fermented citron peel, fermented lemon peel, fermented apple peel and fermented onion peel are added to each citron peel, lemon peel, apple peel and onion peel extract in an amount of 2 to 2 to 2% based on the weight of each extract. It can be prepared by inoculating lactic acid bacteria in an amount of 7% by weight and culturing for 10 to 20 hours.

The fermented citron peel product, fermented lemon peel product, fermented apple peel product, and fermented onion peel product may be in the form of syrup, syrup, or powder.

According to one embodiment of the present invention, the complex fermentation product is characterized in that citron peel fermentation product, lemon peel fermentation product, apple peel fermentation product, and onion peel fermentation product are mixed at a weight ratio of 1:1:1:1. do.

According to one embodiment of the present invention, the complex fermentation product is added in an amount of 1 to 3 parts by weight based on the total weight of the all-purpose sauce.

The pine needles used in the present invention are rich in chlorophyll, terpenes, alpha phenone, beta piene, camphene, flavonoids, pinitol, vitamin A, vitamin C, protein, fat, and minerals including iron. In particular, pycnogelnol, a type of polyphenol, has an antioxidant effect over 50 times that of vitamin C and has an excellent antibacterial effect.

The coffee grounds used in the present invention have nutritional components of about 10% protein, 23% crude fiber, and 6% crude fat (Ko et al., 2012), and coffee grounds contain significantly less caffeine than coffee powder. Recently, coffee grounds have been A study (Yen et al., 2005) reported that polyphenolic or nonpolyphenolic compounds that were not extracted during the extraction process of coffee hot water extract and Maillard reaction polymers generated during the coffee roasting process remained and had antioxidant activity (Yen et al., 2005).

The extraction of pine needles and coffee grounds can be performed using general extraction methods, separation and purification methods known in the art. The extraction method may include boiling water extraction, hot water extraction, cold needle extraction, reflux cooling extraction, or ultrasonic extraction, but is not limited thereto.

According to one embodiment of the present invention, hot water extraction is performed for 1 to 4 hours, preferably 2 to 3 hours, using 1 to 10 times, preferably 2 to 4 times the weight of each pine needle and coffee grounds. Thus, each pine needle and coffee bean extract can be manufactured.

According to one embodiment of the present invention, the mixed extract is characterized in that pine needle extract and coffee bean extract are mixed at a weight ratio of 1:1.

According to one embodiment of the present invention, the mixed extract is added in an amount of 1 to 3 parts by weight based on the total weight of the all-purpose sauce.

The soy sauce is used to control the salinity of the seasoning sauce, and its type is not limited.

The sugar, vinegar, and starch syrup are used to impart sweetness and richness to the marinade. Any of white sugar, brown sugar, or brown sugar can be used. The vinegar can be any of apple cider vinegar or brewed vinegar, and starch syrup can also be used. Any commercially available product can be used.

The red pepper powder imparts a spicy taste to the marinade, and the type is not limited. It is preferable to use fine red pepper powder. Using the fine red pepper powder has the advantage of reducing the dull taste of the marinade and improving the color.

The sesame oil, sesame salt, etc. are basic seasonings usually used in marinades, and their types are not limited.

According to one embodiment of the present invention, based on 100 parts by weight of soy sauce, 8 to 12 parts by weight of sesame oil, 45 to 55 parts by weight of sugar, 45 to 55 parts by weight of vinegar, 8 to 12 parts by weight of red pepper powder, and 8 to 12 parts by weight of sesame salt. It is characterized by mixing 90 to 110 parts by weight of starch syrup.

In addition, if necessary, additional commercial seasonings such as Dasida, Miwon, and Masul can be added.

According to one embodiment of the present invention, it is preferable to mix all of the above-mentioned all-purpose sauce ingredients and then age them at 5 to 10°C for 2 to 5 days so that each ingredient blends well and maximizes functionality and flavor.

Meanwhile, the present invention provides an all-purpose sauce prepared according to the above manufacturing method.

According to one embodiment of the present invention, a method of cooking soup, stew, stir-fry or mixed dishes using the all-purpose sauce is provided.

Specifically, the all-purpose sauce according to the present invention can be eaten by boiling bean sprouts or vegetables; To finish kimchi fried rice, coat it with sauce and then fry it; Add one tablespoon to fish cakes, ham, meat, and mushroom dishes; Dip eggs, pork belly, tofu, dumplings, seaweed, or seaweed; Put it in a rat bag, etc. and cook it; Alternatively, you can boil noodles or glass noodles and mix them together.

In this way, the all-purpose sauce prepared according to the present invention has a refreshing and clean taste, is not salty, and has an improved umami flavor, so it has excellent preference and can be usefully used in various dishes. In addition, the all-purpose sauce prepared according to the present invention has the effect of improving digestion, reducing the burden of obesity, and increasing storability. Therefore, it is expected that the all-purpose sauce according to the present invention can be usefully used to increase the taste and aroma when eating various vegetables as is or when cooking soup, stew, stir-fry, or mixed dishes.

In the present invention, sensory evaluation is "a field of science that measures, analyzes and interprets the reactions of food substances and characteristics through sight, smell, taste, touch and hearing," according to the Institute of Food Technologists (USA). IFT) (Erhardt, 1987). Sensory tests can be divided into analytical laboratory tests and consumer tests. Laboratory tests, such as discriminative tests or descriptive analysis, use small numbers of trained panelists, while consumer tests involve large numbers of consumers. Consumer testing is subjective, and depending on the purpose of the test, it includes an acceptance test to determine the acceptability of the product, a preference test to determine the consumer's tendency to select a product, and a preference test to determine the degree of liking or disliking the product. This includes the consumer preference survey (hedonic test) (Lee Cheol-ho et al., 1999). Here, preference refers to the degree to which a food is liked, and when a product is developed and introduced into the market, it is not the physicochemical quality characteristics that determine the success or failure of the product, but the consumer's sensory preference (Lee Young-chun, 2002).

Hereinafter, to aid understanding of the present invention, it will be described in detail through examples. However, the embodiments according to the present invention may be modified into various other forms, and the scope of the present invention should not be construed as being limited to the following embodiments. Embodiments of the present invention are provided to more completely explain the present invention to those skilled in the art.

<Preparation Example 1> Extract preparation

Place 1 kg of each citron peel, lemon peel, apple peel, onion peel, coffee waste, and pine needle in purified water and perform hot water extraction at 100℃ for 1 hour to obtain citron peel, lemon peel, apple peel, onion skin, coffee waste, and pine needle. Extracts were obtained respectively.

<Preparation Example 2> Preparation of complex fermentation product

It was selected based on criteria such as being separated from the water field, producing antibiotics or substances that inhibit the growth of microorganisms during growth, and producing strong digestive substances.

division microorganism badge name Culture method Incubation time Lactobacillus Lactobacillus plantarum
Pediococcus acidilactici M.R.S. Anaerobes culture 48 Bacillus Bacillus subtilis
Bacillus licheniformis N.B. Aerobic culture 48 yeast fungus Saccharomyces cerevisiae
Saccharomyces boulardii Y.M. Anaerobes culture 24

As shown in Table 1 above, the solid and liquid culture media of lactic acid bacteria in the present invention are MRS medium (Difco, Detroit, USA) and Bacillus . NB medium (Nutrient Broth, Difco) was used for the genus Saccharomyces , and YM broth medium (Difco) was used for the genus Saccharomyces. Their culture conditions were stationary culture at 37°C for 48 hours for the genus Lactobacillus and Pediococcus , and 37°C for the genus Bacillus . The culture was shaken at 150 rpm for 48 hours at ℃, and Saccharomyces (yeast fungus) was cultured statically at 30℃ for 24 hours to obtain fermented citron peel, fermented lemon peel, fermented apple peel, and fermented onion peel, respectively.

A complex fermentation product was prepared by mixing the citron peel fermentation product, lemon peel fermentation product, apple peel fermentation product, and onion peel fermentation product at a weight ratio of 1:1:1:1.

<Preparation Example 3> Preparation of mixed extract

A mixed extract was prepared by mixing the pine needle extract and coffee bean extract at a weight ratio of 1:1.

<Example 1> Preparation of all-purpose sauce

For 100 parts by weight of soy sauce, 10 parts by weight of sesame oil, 50 parts by weight of sugar, 50 parts by weight of vinegar, 10 parts by weight of red pepper powder, 10 parts by weight of sesame salt, 100 parts by weight of starch syrup, and 2 parts by weight of complex fermentation product prepared in Preparation Example 2, and An all-purpose sauce was prepared by mixing 1 part by weight of the mixed extract prepared in Preparation Example 3 and then aging it at 8°C for 3 days.

<Comparative Example 1>

The sauce was used in a similar manner to Example 1 above, except that it did not contain complex fermentation products.

<Comparative Example 2>

The sauce was used in a manner similar to Example 1 above, except that it did not contain mixed extracts.

<Comparative Example 3>

The sauce was used in a similar manner to Example 1, except that it did not contain complex fermentation products and mixed extracts.

<Test Example 1> Sensory evaluation of all-purpose sauce

The all-purpose sauce of Example 1 was evaluated for color, taste, aroma, and overall preference through sensory evaluation.

The temperature of all samples used in the sensory evaluation was prepared to be at room temperature. A small amount of the all-purpose sauce was placed in the mouth, stimulated evenly on the oral epidermis, and then spit out. After completing the evaluation of one sample, the mouth was washed with water and 10 minutes later. The following samples were evaluated: 30 people who received practical training in sensory evaluation were educated on the sensory quality characteristics and evaluation methods of samples, and 20 of them were finally selected as inspectors. The color, taste, aroma, and overall preference of the sample were evaluated using a 9-point scale (1=extremely dislike, 9=extremely like).

The evaluation method is to dilute each source of the present invention to a concentration of 1% (10 g/L), boil the sample for about 3 minutes, randomly attach a number to each sample, cool it to 60°C, and evaluate each panel. 5ml was provided to each person.

color taste incense overall preference Example 1 9.0 9.0 9.0 9.0 Comparative Example 1 5.3 5.6 5.5 5.3 Comparative Example 2 5.2 4.9 4.8 4.8 Comparative Example 3 5.1 4.2 4.5 4.5

As can be seen in Table 2, the all-purpose sauce of Example 1 according to the present invention received excellent evaluations in terms of color, taste, aroma, and overall preference compared to the general sauces of Comparative Examples 1 to 3.

<Test Example 2> Evaluation of weight and blood cholesterol reduction

Using ICR mice as experimental animals, they were reared and compared while being fed the feed to which the all-purpose sauce prepared in Example 1 was added.

In this experiment, the basic diet was AIN-76, the protein source was casein (Japan), the carbohydrate source was corn starch (CheilJedang), and the fat source was corn oil (target), and the normal group and test control group were compared. proceeded. The feed containing the all-purpose sauce used in this experiment was fed orally at a rate of 1 ml at a certain time every day, and drinking water was freely available. The test animals were raised separately in polycarbonate cages, maintaining constant conditions of constant temperature (20 ± 2°C), constant humidity (50 ± 5%), and a 12-hour photoperiod. In animals, cholesterol circulates through the bloodstream and is synthesized in several organs. If the cholesterol level in the bloodstream is high, it is a major cause of arteriosclerosis. Therefore, the analysis items are (1) weight change and dietary intake, and (2) measurement of blood cholesterol and neutral lipids. It proceeded with this.

After breeding, the experimental animals were fasted for 12 hours, anesthetized by inhaling ether, and then blood was collected from the abdominal inferior vena cava. After treatment with heparin, plasma was separated by centrifugation (15 mins, 3,000 RPM) and lipid content was measured. did.

The internal organs (liver, epididymis, kidney) of each experimental animal were removed immediately after blood collection, rinsed several times with PBS (Phosphate Buffered saline) solution, surface moisture was removed, and compared and quantified. Plasma neutral lipids were measured at 550 nm using a colorimetric neutral fat measurement reagent (Asan kit) using the enzymatic method of McGowan et al. (1983), and plasma total cholesterol was measured using the enzymatic method of Allain et al. (1974). A reagent for measuring total cholesterol (Asan kit) was used to develop color, and the absorbance was measured at 500 nm for quantification by comparison with the cholesterol standard curve. Organ lipids were cut into small pieces according to the method of Folch et al. (1957) and then quantified. ml, Chloroform: Methyl alcohol was extracted in a 2:1 solution, and neutral lipids and cholesterol were quantified using the same method as in plasma. Each item was statistically processed and taken as an average value.

(1) Weight change

The weight change and dietary intake of the experimental animals are shown in Tables 3 and 4, respectively.

Referring to Table 3 below, in the case of experimental animals orally fed the diet containing the all-purpose sauce prepared in Example 1, the body weight was similar or decreased compared to before the experiment, while the diet containing the sauce of Comparative Examples 1 to 3 In the case of experimental animals and normal groups fed orally, it was confirmed that body weight increased compared to before the experiment.

Referring to Table 4 below, it was confirmed that the dietary intakes of the experimental animals and normal groups orally fed diets containing the all-purpose sauce prepared in Example 1 and the sauces of Comparative Examples 1 to 3 were similar.

Before experiment (g) After experiment (g) Example 1 27.54 24.12 Comparative Example 1 27.75 28.31 Comparative Example 2 27.65 28.25 Comparative Example 3 27.67 28.38

Dietary intake (g) Example 1 4.1 Comparative Example 1 4.1 Comparative Example 2 4.1 Comparative Example 3 4.1

Through this, despite the fact that the dietary intake of all the experimental animals was similar, the body weight of all the experimental animals that consumed the diet containing the all-purpose source of Example 1 did not increase, but was similar to before the experiment or decreased compared to before the experiment, so that the anti-obesity all-purpose source It was confirmed that it can be used as.

(2) Blood cholesterol and neutral lipids

The plasma neutral lipids, plasma cholesterol, epididymal neutral lipids, renal tissue neutral lipids, and liver tissue cholesterol of the experimental animals are shown in Tables 5 and 6 below.

Referring to Table 5 below, the test control group that consumed a diet containing the all-purpose sauce of Example 1 had a significant decrease in plasma neutral lipids compared to before the experiment, while the test control group that consumed a diet containing the sources of Comparative Examples 1 to 3 did not show any significant change.

Before experiment (mg/dL) After experiment (mg/dL) Example 1 121 102 Comparative Example 1 120 121 Comparative Example 2 120 122 Comparative Example 3 120 125

Referring to Table 6 below, the test control group that consumed the diet containing the all-purpose sauce of Example 1 had a significant decrease in plasma cholesterol compared to before the experiment, while the diet containing the sauces of Comparative Examples 1 to 3 showed no significant change. You can confirm that it is not.

Before experiment (mg/dL) After experiment (mg/dL) Example 1 157 117 Comparative Example 1 157 156 Comparative Example 2 157 161 Comparative Example 3 157 186

Through the above results, the diet containing the all-purpose sauce of Example 1 according to the present invention was confirmed to have the characteristic of improving fat and cholesterol by confirming a decrease in the amount of neutral lipids.

<Test Example 3> Confirmation of digestive function improvement effect

The all-purpose sauce prepared in Example 1 and the sauce in Comparative Examples 1 to 3 were administered to 10 people each, 40 men and women in their 10s to 40s, 110 ml once a day, 2 times each, 3 hours after lunch, for 10 days. , After taking it for 10 days, the degree of improvement in digestive function is shown in Table 7 below using a 5-point scale (5 points: very good, 4 points: excellent, 3 points: average, 2 points: bad, 1 point: very bad). did.

Digestive function
improvement effect Example 1 4.8 Comparative Example 1 3.2 Comparative Example 2 2.9 Comparative Example 3 1.5

As shown in Table 7 above, it was confirmed that the all-purpose sauce prepared in the present invention was very effective in improving digestive function.

<Test Example 4> Sensory evaluation of stewed fish cake using all-purpose sauce

After cooking stewed fish cake using the all-purpose sauce of Example 1, a sensory test was performed.

50 people who received practical training in sensory evaluation were trained and performed on the sensory quality characteristics and evaluation methods of samples. Color, taste, aroma, and overall preference were evaluated using a 9-point scale (1=extremely dislike, 9=extremely like).

color taste incense overall preference Example 1 9.0 9.0 9.0 9.0 Comparative Example 1 3.9 4.2 3.8 3.9 Comparative Example 2 3.1 3.9 3.5 3.2 Comparative Example 3 2.7 2.1 2.5 2.6

As shown in Table 8 above, the braised fish cake using the all-purpose sauce prepared according to the present invention received very excellent evaluations in terms of color, taste, aroma, and overall preference.

<Test Example 5> Evaluation of storage properties of all-purpose sauce

The all-purpose sauce prepared in Example 1 and the sauce in Comparative Example 3 were each stored at -1°C for 6 months, and then changes in color, taste, and aroma were evaluated in the same manner as Test Example 4, and the results are shown in the table below. Shown in 9.

storage duration color taste incense Example 1 3 months later 8.8 8.7 8.7 6 months later 6.9 6.8 6.9 Comparative Example 3 3 months later 2.7 2.8 2.5 6 months later 2.2 1.5 1.2

As shown in Table 9 above, it was confirmed that the all-purpose sauce prepared in Example 1 did not generate any unpleasant odor even after 6 months, and that the color, taste, and aroma remained almost the same.

<Test Example 6> Microorganism detection test of all-purpose sauce

The all-purpose sauce prepared in Example 1 and the general sauce in Comparative Example 1 were stored under refrigerated conditions at 7 to 10°C, and samples were collected at one-month intervals to investigate changes in microbial quality of the products.

Microbial detection analysis was performed using a standard method in accordance with the Food Code, and a total of three quality control items: total number of bacteria, coliforms, and Staphylococcus aureus were tested and confirmed. Samples that had been stored for more than 3 months were confirmed by adding mold items. 10 g of sample and 90 ml of sterilized saline solution (0.85%) were placed in a microbial sample homogenizer bag, homogenized using a microbial sample homogenizer, and used as a test solution. 1 ml of this test solution was dispensed onto 3M Petri film paper and placed in an incubator. After culturing at (37±1°C) for 24 hours, colony-forming bacteria were counted and the average value of 2 to 3 replicates was used to express the number of bacteria per g of sample (CFU/g). The mold was cultured in an incubator (28 ± 1°C) for more than 7 days and the detection results were confirmed.

The results are shown in Table 10 below.

storage duration Test Items Example 1 Comparative Example 3 1 month later General bacterial count 1.2x10 3.0x10 coliforms N.D. N.D. Staphylococcus aureus N.D. N.D. 2 months later General bacterial count 1.8x10 3.5x10 coliforms N.D. N.D. Staphylococcus aureus N.D. N.D. 3 months later General bacterial count 2.5x10 3.3x10 coliforms N.D. N.D. Staphylococcus aureus N.D. N.D. 4 months later General bacterial count 2.8x10 3.6x10 coliforms N.D. N.D. Staphylococcus aureus N.D. N.D. mold N.D. detection

As shown in Table 10, the total bacterial count of the all-purpose sauce prepared in Example 1 after storage for 1 month was 1.2x10 CFU/g. It was confirmed that no mold, etc. was detected in the all-purpose sauce of the present invention even after 4 months of storage.

As the specific parts of the present invention have been described in detail above, it is clear to those skilled in the art that these specific techniques are merely preferred embodiments and do not limit the scope of the present invention. Accordingly, the substantial scope of the present invention will be defined by the appended claims and their equivalents.

Claims (3)

Method for producing a sauce comprising the following steps:
(S1) A step of producing a complex fermentation product in which citron peel fermentation product, lemon peel fermentation product, apple peel fermentation product, and onion peel fermentation product are mixed in a weight ratio of 1:1:1:1,
The citron peel fermentation product, lemon peel fermentation product, apple peel fermentation product, and onion peel fermentation product are each citron peel extract, lemon peel extract, apple peel extract, and onion peel extract, Lactobacillus casei, Lactobacillus p. L. plantarum, L. acidophilus, L.bulgaricus, Bifidobacterium longum and B. bifidum ) is manufactured by fermentation using one or more lactic acid bacteria selected from the group consisting of,
The citron peel extract, lemon peel extract, apple peel extract and onion peel extract are prepared by hot water extraction for 2 to 3 hours using 2 to 4 times the weight of each citron peel, lemon peel, apple peel and onion peel. It has been done;
(S2) A step of preparing a mixed extract in which pine needle extract and coffee bean extract are mixed at a weight ratio of 1:1,
The pine needle extract and coffee bean extract are prepared by hot water extraction for 2 to 3 hours using water 2 to 4 times the weight of each pine needle and coffee bean;
(S3) Based on 100 parts by weight of soy sauce, 8 to 12 parts by weight of sesame oil, 45 to 55 parts by weight of sugar, 45 to 55 parts by weight of vinegar, 8 to 12 parts by weight of red pepper powder, 8 to 12 parts by weight of sesame salt, 90 to 110 parts by weight of starch syrup. , mixing 1 to 3 parts by weight of the complex fermentation product prepared in step (S1) and 1 to 3 parts by weight of the mixed extract prepared in (S2); and
(S4) Aging the mixture mixed in step (S3) at 5 to 10°C for 2 to 5 days. A sauce manufactured according to the manufacturing method according to claim 1. A method of cooking soup, stew, stir-fry or mixed dishes using the sauce according to paragraph 2.