KR20080063978A - Meat seasoning sauce having golden phyto chemical and a method for producing the same - Google Patents
Meat seasoning sauce having golden phyto chemical and a method for producing the same Download PDFInfo
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- KR20080063978A KR20080063978A KR1020070000654A KR20070000654A KR20080063978A KR 20080063978 A KR20080063978 A KR 20080063978A KR 1020070000654 A KR1020070000654 A KR 1020070000654A KR 20070000654 A KR20070000654 A KR 20070000654A KR 20080063978 A KR20080063978 A KR 20080063978A
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Images
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
Abstract
The present invention relates to a meat seasoning sauce (hereinafter referred to collectively as meat sauce), and more particularly to a meat sauce containing an extract obtained by phyto chemical, the other meat sauce in the present invention is a phytochemical extract and functional additives Characterized in that it contains, and therefore the present invention is a vegetable and plant extract that is inherently flavored with soy sauce, in particular to regulate the cholesterol content of beef. By adding Sanja and chitooligosaccharides, we found ingredients that are very beneficial to the human body before cooking, and emphasized that they are very effective for use in beef roasting shops.
Description
1 is a state diagram showing the additives of yukjang sauce according to the invention.
The present invention relates to a meat sauce (hereinafter referred to as a meat sauce), and more particularly to a meat sauce containing an extract obtained by phyto chemical (phyto chemical).
As the westernization of the diet, meat consumption is gradually increasing, and as a result, obesity and various adult diseases are increasing day by day. In general, obesity refers to when the body weight exceeds 20% of the average body weight, and causes various problems such as high blood pressure, diabetes, lung disease, arthritis, cancer, menstrual disorders, and psychological pain.
Obesity is the primary cause of the excess calories stored as fat when the calories intake is more than the calories consumed, as well as genetic and environmental factors are known to work.
Recently, in modern people who are in an environment where exercise is absolutely lacking and ingesting a relatively large amount of food, there is an urgent need to reduce obesity and various adult diseases in diet.
phyto has a Greek etymology called plant.
Phytochemical is a combination of phyto, which means plants, and chemical, which means chemistry, and refers to all chemicals made from plant roots and leaves.
In other words, the extract obtained by phytochemical refers to a substance which has a physiological activity which is particularly beneficial to health as a component present in trace amounts in a plant.
Here, the etymology and meaning of the present invention was used.
In the plant itself, the phytochemical interferes with the growth of a plant competing with itself, or serves to protect its body from various microorganisms, pests, and the like. It is a component present in trace amounts in plant foods, but has a particularly beneficial health effect. When the chemical enters the human body, it also acts as an inhibitor of antioxidants and cellular damage to maintain health. Active research is being conducted in developed countries such as the United States, Canada and Japan. As a result, various fruits and vegetables contain flavonoids, green yellow vegetables contain carotenoids, and garlic and onions contain allicin, a type of sulfur compound. Especially, phytochemicals of vegetables and fruits are contained in colorful and dark pigments, and they are found in red, orange, yellow, purple, and green by color. White garlic and mushrooms, black beans and grains also contain phytochemicals.
The present invention aims to improve the simplicity of the existing meat sauce (meat eating sauce) and problems in storage distribution and to provide consumers with functional dishes by constructing and reinforcing the ingredients with nutritional considerations on the human body.
Another object of the present invention is to alleviate the problems of obesity and adult diseases caused by the increase in meat consumption as described above, and ingested with meat by adding extracts and other functional ingredients obtained from phytochemicals to seasoning sauces for meat. The purpose is to make it possible.
The meat sauce according to an embodiment of the present invention devised for the above purpose is characterized by containing a phytochemical extract and a functional additive.
In one embodiment of the present invention, the phytochemical extract is characterized in that it is selected from garlic, onion, apple, pepper, wine, mountain lion extract, chitooligosaccharide.
In one embodiment of the present invention, it further comprises a bocarrageenan gum.
First, look at the function and effect of the main additives added to the meat sauce according to the present invention as follows.
A) main additives
The main additives are hawthorn extract, chitooligosaccharide extract, gold powder is used.
1) Hawthorn fruit extract
In Chinese medicine, hawthorn fruit is used as a dry agent, digestive agent, and formal medicine. In civilian, after eating a lot of meat, it is used as a digestive agent. Also called mayflower, it is distributed in Korea, China and Siberia.
The main component of the hawthorn extract is essential oil, flavin, tannin (aqueous) 20% extract powder (Japan), the main effect is to improve the blood circulation of coronary artery, continuous expansion of coronary artery, blood circulation in the heart muscle Blood pressure control (particularly lowers blood pressure), heart muscle function enhancement, and general stabilization have been confirmed.
In addition, the hawthorn extract extracts the initial cardiac function resulting from arteriosclerosis and heart overburden, infectious diseases such as heart muscle weakness and flu, heart palpitations and a feeling of pressure at the heart site, a slightly slower heartbeat, and heart failure. We can use for post-treatment
2) Mushroom, Crustacean Extract
Chitosan, an extract of mushrooms and crustaceans, is a polysaccharide that exists in the hard shell of crustaceans, such as mushrooms, crabs, and shrimps. In general, chitosan is a polymer having a molecular weight of 1 million or more, so it is not easily decomposed, so the amount absorbed through the small intestine is very small, and thus, chito oligosaccharides solve the problem of chitin and chitosan.
Since the chitooligosaccharide has a small molecular weight, it is much easier to absorb in the small intestine than chitosan, and thus the physiological effect of the chitosan is also strong.
The chito-oligosaccharides are chitosan, oligosaccharides (water-soluble) 20% extract powder (domestic acid), the main chito-oligosaccharides have the effect of lowering blood pressure and cholesterol control, inhibiting blood sugar rise, promoting calcium absorption, suit and digestion There are various physiologically active functions, such as uric acid release promoting action and antibacterial action, but it is particularly antitumor activity effect by the immune action.
In addition, the mucopolysaccharide of chitosan has been spotlighted as an adjuvant treatment or prevention of cancer by immunotherapy, when it was found that the immunological system stimulates and inhibits metastasis of cancer, which is considered to be an incurable disease.
3) gold powder
In the first century C.E., Roman naturalists vs. Plinius wrote that they had the power to heal skin ulcers, while medieval alchemists and doctors used gold powder in their potions as anti-aging medicines. In addition, it is said to be effective for skin cleansing. The main component of the gold powder is gold, and the main effect of the gold powder is to promote blood circulation due to ionic action, skin activation due to hormonal secretion promotion, wound healing due to detoxification, smooth blood circulation and good for diet effect.
4) Carrageenan Sword
The carrageenan gum is a complex polysaccharide extracted from a red algae plant growing in clean waters and is a very versatile colloid for food and food systems.
In other words, the carrageenan gum acts on the food to increase the adhesiveness and improve the emulsion stability to maintain the freshness during heating or preservation in food processing, helps to preserve the shape, and gives a viscous activity in terms of taste can save the texture.
The main component of the carrageenan gum is carrageenan, the main effect is dispersing and emulsifying stabilizer, swelling agent, fat replacer, thickening agent, binder, anti-crystallizer, gelling agent in food applications and stability as a natural product appeal, not a chemical farm source There is this.
Hereinafter, a look at the manufacturing process of the meat sauce according to the present invention as follows.
1 is a state diagram showing the additives of the meat sauce according to the present invention.
B) manufacturing process
In general, the meat sauce used in the yakiniku specialty is made by grinding fruits, vegetables, etc. in the soy sauce, the enzymes contained in the fruit, etc. in the meat sauce is easy to change the taste unless you eat immediately.
Therefore, the meat sauce according to the present invention focused on inhibiting the activity of the enzymes and flavors by putting the primary fruits and heat treatment.
That is, while conventional sauces are mixed with raw materials by non-heat treatment, the present invention heats with soy sauce, sugar, starch syrup, water, garlic, apples, onions, wine, and sweeteners at 100 degrees Celsius, and heats them for about 30 minutes and filters all the vegetables into the barrel. Pull out.
Next, chopped Cheongyang pepper and leek at 70 degrees, and heat-treated for about 5 minutes, and then dilute the carrageenan gum powder by weight, and then heat it for 3 to 5 minutes.
Subsequently, the broiled sauce is used as the main sauce, and the additives are added in proportion to dilute and mixed.
At this time, the gold powder is mixed by itself and hawthorn fruit, chitooligosaccharide extract is easily dissolved because it is powder water soluble.
Briefly, the purpose of the heating of the soy sauce, sugar, starch syrup, water, garlic, apples, onions, wine, sweeteners according to the present invention is extended by maximizing the extraction of raw materials and deactivating enzymes, eliminating toxins, The flavor is different from other invention processes.
In addition, chopping red chilli pepper and leek at 70 degrees and finishing it after about 5 minutes of heat treatment are the ingredients that increase the taste of meat when eating meat and food. Emphasis is placed on the chewy taste to balance the taste of the sauce throughout the process.
At this time, carrageenan gum gave the contents as a syrup, increased the taste, texture, and preservation.
Generally, in this part, starch is mainly processed, but starch is decomposed by enzyme action, so it is very unstable, but carrageenan is very stable.
Then, as shown in Figure 1 and Table 1, finally the functional mixture is completed by mixing the additives.
<Additive ratio>
<Manufacturing method>
1. Mix No.1, 2, 3, 4, 5, 11 materials and heat for 10 minutes in a stirrer to dissolve the materials.
2. The material of No. 6 is used as a barrel, the material of No. 7 and 8 is cut into 4 pieces per piece so that the contents of the contents can be extracted quickly. When the process time of 1 is completed, the additional materials prepared in the process of 2 are added. Heat for 20 more minutes to 30 minutes in total
3. After 30 minutes of heating, shake the stirrer to 60 ~ 70 degrees and remove the solids.
4.
5. After a short period of time, cool the carrageenan gum 15 after stirring to avoid tangling for 3-5 minutes.
6. After cooling, dilute the remaining 12, 13, 14 additives to complete the sauce.
C) complete sauce
The meat sauce of the present invention completed by the above method has been extended by about five times longer than the existing non-heat treated meat sauce, and the flavor was also excellent through the sensory inspection by a special processing process.
In addition, it has the advantage that it can be safely distributed even when it is distributed as an inactive meat sauce of enzyme, made of various extract functional materials, which is useful for the human body, and it can be kept in the spotlight for a certain period of time.
In addition, the meat sauce according to the present invention was found to be able to adjust the viscosity of a large amount of meat sauce with a small amount of raw material using carrageenan gum, and the cost reduction and starch sauce is much more stable than using starch, syrup and the like.
The main field of research in nutrition has been to identify the role of nutrients such as protein, minerals, and vitamins, but in addition to the basic food group, it will be very helpful to maintain the healthy diet by revealing the presence of trace elements in foods and identifying their internal functions. Expect.
The manufacturing process was examined and the invention sensory test was performed accordingly.
D) sensory test
Table 2 is a test result of 10 source housewives, 10 women in their 20s, 10 men in their 20s, the meat sauce according to the present invention. In the present invention, the heat treatment (Comparative Example 1), specific viscosity control (Comparative Example 2), Example (present invention) was tested for taste by varying the configuration and processing conditions.
The additives were tasteless, colorless, and odorless. They were excluded from the experimental group because they did not significantly affect the taste of the invention, and the results were overwhelmingly large in response to the meat sauce with heat treatment and viscosity control.
As shown in Table 3, the result of the comparative test prepared by the existing similar soy sauce in the present invention also saw an overwhelming result.
The reason is that the toxin sauce according to the present invention is to remove the toxins for the taste by heating the soy sauce, which is the most basic, to give a soft taste and extract the raw materials directly into the source, such as vegetables, fruits, and the flavor is naturally cut out and further enzyme reactions such as alteration It seems that the factor that sustained the taste was greatly influenced and that the texture was excellent by controlling the viscosity by using carrageenan gum.
In addition, the additives do not have a great effect on the taste, but it is generally known that it is a good ingredient for the body, I think it is characteristic and the most responsive.
Soy sauce, which is widely used today, has not solved problems such as soy sauce, simplicity of taste, nutritional considerations, and long-term storage, but it may not have been developed by necessity, but socially, well-being code is too general It is settled as content.
In an inadvertent part, we combine the source of meat with more than that code to bring out the features of daily cooking and to complement the shortcomings of the existing invention food source to show the perfect sauce.
As described above, the meat sauce according to the present invention has an excellent effect such as preventing various adult diseases that may occur in the intake of meat dishes.
Claims (4)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020070000654A KR20080063978A (en) | 2007-01-03 | 2007-01-03 | Meat seasoning sauce having golden phyto chemical and a method for producing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020070000654A KR20080063978A (en) | 2007-01-03 | 2007-01-03 | Meat seasoning sauce having golden phyto chemical and a method for producing the same |
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| Publication Number | Publication Date |
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| KR20080063978A true KR20080063978A (en) | 2008-07-08 |
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| Application Number | Title | Priority Date | Filing Date |
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| KR1020070000654A KR20080063978A (en) | 2007-01-03 | 2007-01-03 | Meat seasoning sauce having golden phyto chemical and a method for producing the same |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103892230A (en) * | 2012-12-25 | 2014-07-02 | 杨文平 | Dreg-free basic flavoring for chafing dish and preparing process thereof |
| CN113040389A (en) * | 2021-04-13 | 2021-06-29 | 青岛科技大学 | Seafood shellfish seasoning for strengthening stabilized chitosan oligosaccharide |
-
2007
- 2007-01-03 KR KR1020070000654A patent/KR20080063978A/en not_active Application Discontinuation
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103892230A (en) * | 2012-12-25 | 2014-07-02 | 杨文平 | Dreg-free basic flavoring for chafing dish and preparing process thereof |
| CN113040389A (en) * | 2021-04-13 | 2021-06-29 | 青岛科技大学 | Seafood shellfish seasoning for strengthening stabilized chitosan oligosaccharide |
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