KR20050111525A - Sauce and process of the sauce - Google Patents

Abstract

The present invention relates to a sauce used for bread, salad, etc., using natural materials such as raw fruits and vegetables, while the color is changed to brown during the storage process to prevent deterioration in quality and addition of mayonnaise. In accordance with the present invention, the present invention provides a sauce and a method of manufacturing the raw flavor or nutrition of raw fruits or vegetables as it is, by adding a savory taste and suppressing the sense of taste. Pulverize at least one raw fruit or raw vegetable selected from bananas, kiwis, apples, pears, oranges, tomatoes, peaches, broccoli, cucumbers, carrots, cabbages, radishes, cabbages, and the like; Additive containing 100 to 150 parts by weight of mayonnaise and 100 to 150 parts by weight of sugar based on 100 parts by weight In the method of preparing a sauce by adding and mixing, 80 to 120 parts by weight of water, 10 to 50 parts by weight of sugar and 60 to 100 parts by weight of vinegar are added to 100 parts by weight of the garlic crushed by the additives, and aged for 24 hours or more, followed by filtration. Provided are a method for producing a sauce comprising 30 to 80 parts by weight of the obtained aging liquid, and a sauce characterized by being prepared by the above-mentioned manufacturing method.

Description

Sauce and its manufacturing method {sauce and process of the sauce}

The present invention relates to a sauce used for bread, salad, and the like, and more particularly, to prevent deterioration of sauce quality due to discoloration and to prevent a sense of taste during storage while using natural ingredients such as raw fruits and raw vegetables. It can enhance the flavor by boosting the taste, and particularly relates to the sauce and the method of manufacturing the nutrition of raw fruit or raw vegetables intact.

In recent years, there have been many changes in the food culture due to the rapid change of society and the improvement of living standard. Especially, in order to save time by eating quickly and easily, eating bread such as hamburger or sandwich, or presiding over fruits or vegetables Increasingly, eat salads made with.

At this time, the process of eating bread or salad is provided with various sauces such as jam or butter, jelly, stewed fruit, fruit or vegetable spread, which can be eaten on bread or sprinkled on salad. These sauces are usually prepared by heating while using vegetables or fruits as a main material for long-term storage, so the source has a disadvantage that the nutrients contained in the fruit or vegetables are destroyed by heating, the nutritional value is lowered.

Accordingly, in recent years, a technique has been known for pulverizing selected ingredients from healthy fruits, vegetables, etc., which are good for the body, and adding mayonnaise and sugar to the sauce. When the sauce is prepared in this manner, it is possible to prevent the destruction of the nutrients contained in the raw fruit or raw vegetables by heating, and thus, it is possible to prepare a sauce in which the nutrition is intact.

However, most of the ingredients selected from raw fruits and vegetables have a disadvantage that the quality of the sauce decreases due to the color change to brown color in the process of crushing and storing. Especially, mayonnaise is added to the sauce to give consumers a pleasant taste. Rather, there is a problem that gives a sense of rejection.

Accordingly, the present invention is to solve the above-mentioned problems, while using natural materials such as raw fruit or raw vegetables, the color is changed to brown during the storage process to prevent the quality deterioration as well as mayonnaise It is possible to suppress the sense of taste according to the addition and improve the flavor by adding a umami taste, and in particular, to provide a source and a manufacturing method in which the taste and nutrition of raw fruit or raw vegetables are intact.

In order to achieve the above object, the present invention grinds at least one raw fruit or raw vegetable selected from bananas, kiwis, apples, pears, oranges, tomatoes, peaches, broccoli, cucumbers, carrots, cabbages, radishes, cabbages, and the like. A method of preparing a sauce by adding and mixing an additive comprising 100 to 150 parts by weight of mayonnaise and 100 to 150 parts by weight of sugar with respect to 100 parts by weight of a pulverized material of raw material or raw vegetables, 100 parts by weight of garlic pulverized by the additive 80 to 120 parts by weight of water, 10 to 50 parts by weight of sugar, 60 to 100 parts by weight of vinegar, and aged for at least 24 hours, and then 30 to 80 parts by weight of the aging solution obtained by filtration. To provide.

In another aspect, the present invention provides a source, characterized in that prepared by the above production method.

Hereinafter, the sauce according to the present invention will be described in more detail based on the manufacturing method thereof.

In the present invention, in order to prepare a sauce, the raw fruit or raw vegetables are first pulverized, and the raw fruit or raw vegetables are selected from bananas, kiwi, apples, pears, oranges, tomatoes, peaches, broccoli, cucumbers, carrots, cabbage, radish, cabbage, and the like. It can be used alone or mixed, and in addition, various raw fruits and vegetables can be used.

The fresh fruits and vegetables are crushed after being sufficiently washed, but the grinding can be easily carried out by using a conventional mixer, and the grinding particle size can be appropriately adjusted as necessary, and it is not necessarily limited. When the raw fruit or raw vegetables are crushed and used in the sauce as described above, the nutrients of the raw fruits or raw vegetables are kept alive, and the aroma and taste are sufficiently alive.

Additives containing mayonnaise and sugar are added to the pulverized product obtained by pulverizing selected materials from raw or raw vegetables. Here, mayonnaise is added to enhance the taste of the sauce, sugar is added to enhance the sweetness, it is widely added in the manufacturing process of general raw fruit or raw vegetable sauce. The amount of the mayonnaise and the sugar is not necessarily limited, but in the present invention, 100 to 150 parts by weight of mayonnaise and 100 to 150 parts by weight of sugar are added to 100 parts by weight of the pulverized material selected from fresh fruits and vegetables.

According to the present invention, the pulverized liquid obtained from raw garlic pulverized product with mayonnaise and sugar is further added to the pulverized product of selected material from raw fruits or vegetables. Here, the aged liquid is obtained by adding 80 to 120 parts by weight of water, 10 to 50 parts by weight of sugar, and 60 to 100 parts by weight of vinegar, and aged for 100 hours to 100 parts by weight of the ground garlic.

Crushed raw garlic contains abundant allicin, which has a pungent taste and odor. This allicin has strong antiseptic, antibacterial and antioxidant activity. Therefore, when this component is contained in a large amount of the raw fruit or raw vegetable pulverized to prevent the discoloration, it is possible to prevent the deterioration of quality due to the discoloration of the source during the storage process. In addition, as the active ingredient of raw garlic is included in the sauce, the flavor of the mayonnaise is suppressed, thereby adding a rich flavor, thereby improving the flavor of the sauce.

The water added to the ground raw garlic is added to elute the allicin component contained in the ground raw garlic as described above. If 80 to 120 parts by weight is added to 100 parts by weight of the ground raw garlic, the allicin component is sufficiently eluted. You can do it. At this time, the amount of water may be changed as necessary, but if the water content is out of the above range, it is difficult to properly control the amount of addition because it is necessary to add the excess amount or a small amount of the aging liquid in the process of preparing the sauce. It is advisable to add water within the range.

The sugar added to obtain the aging liquid is added to reduce the taste of raw garlic and to add sweetness. When the amount of the added sugar is less than 10 parts by weight based on 100 parts by weight of the ground garlic, the taste of raw garlic becomes strong. If the amount exceeds 50 parts by weight, the sweetness is too strong, so 10 to 50 parts by weight of sugar may be added to 100 parts by weight of ground garlic.

Vinegar is added to 60 to 100 parts by weight of vinegar to 100 parts by weight of fresh garlic to reduce the unique aroma of raw garlic, when the amount of vinegar is less than 60 parts by weight based on 100 parts by weight of crushed raw garlic is strongly flavored I have a disadvantage, and if the amount exceeds 100 parts by weight of the vinegar has a strong disadvantage that it is good to add vinegar within the above range.

After adding water, sugar, and vinegar to the crushed raw garlic as described above, and aging for 24 hours or more, the active ingredient, including allicin, is eluted from the raw garlic, and the unique flavor and aroma of raw garlic are reduced. After filtering using a filter cloth can be obtained aging liquid. The aging solution thus obtained is obtained from garlic and contains a large amount of an active ingredient including an antioxidant such as allicin.

Therefore, when the aging liquid is added to the pulverized powder of the selected raw fruit or raw vegetables, the active ingredient including the antioxidant substance eluted from garlic prevents the browning of the pulverized powder and also suppresses the sensation of taste caused by the addition of mayonnaise. Will cheer up.

When the aging liquid is added to less than 30 parts by weight with respect to 100 parts by weight of the ground material of the selected material from raw fruits or vegetables, there is a problem that the browning prevention effect of the powder is reduced and the taste of the sauce is felt. If it exceeds the weight part, the flavor and taste of garlic is strong, which reduces the peculiar taste and aroma of raw fruit. Therefore, it is preferable to add 30 to 80 parts by weight of the ripened liquid with respect to 100 parts by weight of the pulverized material of raw fruit or raw vegetables. Do.

In this case, according to the present invention, 20 to 50 parts by weight of the raw parsley crushed product may be added and mixed as an additive added to the pulverized product of the raw material or raw vegetables. In this way, when the raw parsley is added to prepare a sauce, the color of the sauce becomes green, thereby improving the aesthetics. In addition, the active ingredient contained in the parsley can be added to the source to increase the nutritional value. At this time, the raw parsley does not need to exceed 50 parts by weight with respect to 100 parts by weight of the pulverized material of the selected raw fruit or vegetable, and if it is less than 20 parts by weight, the green color is blurred and the effect is halved. It is good to add in the said range.

The sauce according to the present invention prepared by the above method can be used to prevent the degradation of the color by changing the color to brown in the storage process by the active ingredient of garlic while using a crushed material of the material selected from raw fruits or raw vegetables, In addition, it is possible to suppress the sensational taste caused by the addition of mayonnaise and the like and to improve the flavor. In particular, as raw fruits or vegetables are used as they are, it is possible to produce sauces that retain the taste and nutrition of natural ingredients.

Hereinafter, the present invention will be described in more detail with reference to the following examples, which are only presented to aid the understanding of the present invention, but the present invention is not limited thereto.

<Example 1>

The peeled banana and kiwi were ground together in a blender to obtain a pulverized product, and 300 g of the aged liquid obtained from garlic, 1.2 Kg of mayonnaise, and 1.2 Kg of sugar were added to 1 Kg of the pulverized powder to prepare a sauce. At this time, the aging liquid obtained from garlic was put into 1Kg of ground garlic, 1Kg of water, 300g of sugar, 800g of vinegar, aged for 24 hours, and then filtered using a filter cloth.

<Example 2>

A sauce was prepared in the same manner as in Example 1, except that 500 g of the aged liquid obtained from garlic was added.

<Example 3>

A sauce was prepared in the same manner as in Example 1, except that 800 g of the aged liquid obtained from garlic was added.

<Example 4>

The sauce was prepared in the same manner as in Example 1, except that 300 g of the crushed product obtained by grinding the parsley with a blender was further added to the banana and kiwi crushed product.

Comparative Example 1

The peeled banana and kiwi were ground together in a blender to obtain a pulverized product, and 1.2 Kg of mayonnaise and 1.2 Kg of sugar were added to and mixed with 1 Kg of the ground product to prepare a sauce.

Comparative Example 2

A sauce was prepared in the same manner as in Example 1, except that 100 g of the aged liquid obtained from raw garlic was added.

Comparative Example 3

A sauce was prepared in the same manner as in Example 1, except that 1 kg of the aged liquid obtained from raw garlic was added.

Experimental Example

The sauce prepared in Examples 1 to 4 and Comparative Examples 1 to 3 was placed in a container and then covered with a wrap and stored in a refrigerator at 4 ° C. to visually observe the change in time compared to the original color. The shelf life was measured, and the prepared sauce was applied to bread and then fed to 50 random men and women.

-Taste-

◎: No taste at all.

(Circle): There is hardly a taste.

(Triangle | delta): The taste is weak.

×: The taste is strong.

-Incense-

◎: Fruit flavor is intact, garlic flavor is not.

○: The fruit has a weak aroma and almost no garlic.

(Triangle | delta): Garlic smells weak but hardly smells fruit.

×: The smell of garlic is strong without the smell of fruit.

division Archive (hours) color flavor incense ◎ ○ △ × ◎ ○ △ × Example 1 40 Beige 43 4 2 One 44 3 2 One Example 2 44 Beige 47 2 One 0 42 5 2 One Example 3 48 Beige 49 One 0 0 39 4 4 3 Example 4 40 green 41 4 3 2 43 3 3 One Comparative Example 1 2 Beige 0 One 5 44 50 0 0 0 Comparative Example 2 6 Beige One 7 11 31 48 2 0 0 Comparative Example 3 48 Beige 49 One 0 0 0 One 2 47

As shown in Table 1, in the case of Examples 1 to 4 in which the sauce was prepared by adding the aging solution obtained from garlic according to the present invention, the storage property was very excellent compared to Comparative Example 1 in which the sauce was prepared without the addition of the aging solution. Not only that, but it doesn't have a sensational taste and the fruit aroma is still alive.

In addition, in the case of Examples 1 to 3 in which the sauce was prepared by adding the aging solution within the preferred range of the present invention, compared to the cases of Comparative Examples 2 and 3, in which the sauce was prepared by adding the aging solution to the outside of the scope of the present invention. Good storage and good taste and aroma.

In the case of Example 4, the green sauce was obtained by adding the parsley pulverized product to give the aesthetic by giving a color change to the sauce, and it can be confirmed that both the storage property and the taste and aroma are good.

As described above, the present invention not only prevents the color from being changed to brown in the storage process due to the active ingredient of garlic while using the pulverized material selected from raw fruits or vegetables, and also may add the mayonnaise. By suppressing the sense of taste and adding the umami taste can improve the flavor, in particular by using the raw fruit or raw vegetables as it has a useful effect to prepare the source of the raw material taste and nutrition as it is.

Claims (3)

Pulverized at least one raw fruit or raw vegetable selected from bananas, kiwis, apples, pears, oranges, tomatoes, peaches, broccoli, cucumbers, carrots, cabbages, radishes, cabbages, etc. In the method for producing a sauce by adding and mixing an additive containing 100 to 150 parts by weight of mayonnaise and 100 to 150 parts by weight of sugar with respect to parts by weight, 80 to 120 parts by weight of water, 10 to 50 parts by weight of sugar and 60 to 100 parts by weight of vinegar are added to 100 parts by weight of the garlic pulverized, and the aged liquid is aged for at least 24 hours, and then 30 to 80 parts by weight of the aged liquid obtained by filtration. Method for producing a sauce, characterized in that. The method according to claim 1, Method for producing a sauce, characterized in that the additive contains 20 to 50 parts by weight of fresh parsley crushed. A source, which is prepared by the process according to claim 1 or 2.