KR20130055193A - Soy reducing sauce comprising apple juice concentrate and the manufacturing method thereof - Google Patents

Abstract

PURPOSE: A soy braising sauce is provided to reduce an excessive amount of sugar additive, which is an artificial sweetener by using an apple concentrate using low quality apples. CONSTITUTION: Chicken bone is baked. 15 to 19 parts by weight of soy sauce, 7 to 9 parts by weight of refined rice wine, 10 to 16 parts by weight of the chicken bone, 5 to 7 parts by weight of onion, 1 to 3 parts by weight of ginger, 40 to 46 parts by weight of an apple concentrate, 2 to 4 parts by weight of sugar, and 2 to 5 parts by weight of green onion are mixed and boiled. The mixture is filtered, and the filtrate is obtained.

Description

Soy sauce stew containing apple concentrate and its manufacturing method {Soy reducing sauce comprising apple juice concentrate and the manufacturing method

The present invention relates to a soy sauce stew containing apple concentrate and a method for producing the same.

Sauce improves the appetite by improving the taste, flavor and color of the food, enhances the nutritional value and keeps the moisture in the food so that the ingredients harmonize with each other to improve the appearance of the whole food. It is called 'Sauce', 'Salsa' in Italy and Spain, 'Sosse' in Germany, 'Zhi' in China, Chatni in India, and 'Condiments' in Korea.

In Korea, it has been used mainly for fermentation seasonings such as jang and simple seasonings such as red pepper and garlic. However, according to the recent economic growth and food culture development, various kinds of sauce products are rapidly spreading.

Korea's source culture is represented by soy sauce such as red pepper paste, soybean paste, and soy sauce. Especially, soy sauce has been used mainly in East Asia including Korea, Japan, China, etc., but its range of use is gradually increasing with the globalization of Asian countries.

Soy sauce is a liquid fermented seasoning food made from soybean and starch grains as its main ingredients. It is an ideal seasoning that harmonizes the taste of amino acids, sweetness of sugars, saltiness of salt, and aroma and color of various organic ingredients. . In Korea, soy sauce and soy sauce are used a lot in chicken and bulgogi, and in Japan, teriyaki sauce is used for similar purposes to soy sauce in Korea.

Teriyaki sauce, called Tare, is a sauce used in seasoning soy sauce for poultry such as fatty fish such as eel, yellowtail, tuna, and thick fish and chicken. .

Therefore, in recent years, as interest in health has increased, the sugar content is lowered, and researches on the consumption of various fruits and various processed products using the same and development of products have been actively conducted in order to prevent nutrient intake and disease.

Among them, apple is a deciduous tree belonging to the family Rosaceae, and it has been widely cultivated since 4,000 years ago in Korea, and now there are more than 25,000 species. Apples produce and consume the largest amount of fruit in Korea, with 85 ~ 90% of the output being consumed as raw fruit, and 10-15% are less than intermediate products with low commercial value, and are used as raw materials for processing juices.

Apples are nutritionally rich in sugar, dietary fiber, potassium, and vitamin C. They are used not only as fruits but also as a variety of foods such as juice and jam. However, apples are used as raw fruits to reduce quality deterioration, maintain marketability and extend shelf life. There are many difficulties.

Korean Patent Publication No. 10-2006-0085327

Accordingly, the present inventors have completed the present invention in order to replace the excess sugar with natural sugars by using an apple concentrate of less than the intermediate commercially available in order to reduce the excessive sugar addition amount of artificial sweetener used in the preparation of soy sauce stew sauce.

The present invention relates to a soy sauce stew containing an apple concentrate and a preparation method thereof.

The present invention is based on 100 parts by weight of soy sauce, soy sauce 15 to 19 parts by weight, sake 7 to 9 parts by weight, chicken bone 10 to 16 parts by weight, onions 5 to 7 parts by weight, ginger 1 to 3 parts by weight, apple concentrate 40 to It relates to a soy sauce stew sauce containing 46 parts by weight, 2 to 4 parts by weight of sugar, 2 to 5 parts by weight of leek.

The present invention also relates to a method for producing soy sauce stew containing apple concentrate.

Soy sauce stew containing the apple concentrate according to the present invention satisfies consumers' health-oriented source consumption needs and diversity, as well as solve the difficulty in maintaining the commerciality and extension of shelf life of apples below the intermediate treatment that is difficult to treat . In addition, by improving health and palatability to satisfy various needs of consumers, it is possible to expand the consumption market by increasing the variety and availability of Korean food sources.

The present invention relates to a soy sauce stew source that reduces the amount of excess sugar, which is an artificial sweetener, by using apple concentrate. More specifically,

The present invention is based on 100 parts by weight of soy sauce, soy sauce 15 to 19 parts by weight, sake 7 to 9 parts by weight, chicken bone 10 to 16 parts by weight, onions 5 to 7 parts by weight, ginger 1 to 3 parts by weight, apple concentrate 40 to It relates to a soy sauce stew sauce containing 46 parts by weight, 2 to 4 parts by weight of sugar, 2 to 5 parts by weight of leek.

In consideration of the superiority of the sensory degree, in the present invention, chicken bone is used, 10 to 16 parts by weight can be used.

In addition, the present invention uses an apple concentrate for the sweetness of the soy sauce stew, which is high in calories when sugar such as sugar is used to sweeten the well-being, obesity, etc. This is because they do not meet the trend. Thus, it is to use apple juice concentrate which is a natural sugar. The apple concentrate refers to the concentrated apples boiled for 1 hour after grinding the peeled apples. In one embodiment of the present invention, the apple concentrate was 66.94%, the sugar content was 29.43 ° Brix, the salinity was 0.18%, and the pH was 4.12.

The apple concentrate can be used to solve the difficulty of maintaining its marketability and shelf life by using apples less than intermediate intermediate that is difficult to treat.

Cheongju in the present invention may serve to mask or evaporate the smell of soy sauce in the soy sauce stew sauce, to remove the smell of food ingredients. At this time, in the present invention, sake liquor is less than 7 parts by weight based on 100 parts by weight of the total soy sauce in the simmered seasoning soy sauce, the above-described effect is reduced, if the excess exceeds 9 parts by weight almost eliminates the inherent flavor of the soy sauce It can use within the range mentioned above.

In the present invention, the apple concentrate is less than 40 parts by weight based on 100 parts by weight of the total soy sauce, the effect of sweetness is reduced, if exceeding 46 parts by weight is too sweet, there is a problem that used within the above range It may include.

The sugar content of the conventional soy sauce can be 12 to 15 parts by weight based on 100 parts by weight of the total soy sauce, in the present invention may be reduced to 2 to 4 parts by weight of sugar, 4 parts by weight.

The soy sauce used in the present invention uses a mixed soy sauce with a darker color and less salty taste. In the case of soy sauce, since the color is light and salty, the soy sauce is mixed with other ingredients to make the color more pale to show a delicious color as a soy sauce stew sauce. This is because it is difficult to eat, and if a sufficient amount is added for seasoning, the food may be too salty in some cases. At this time, in the present invention, the mixed soy sauce may include 15 to 19 parts by weight based on 100 parts by weight of the soy sauce stew so as to be sufficiently impregnated with the material entering the soy sauce.

The present invention also relates to a method for producing soy sauce stew containing apple concentrate. More specifically,

(a) grilling chicken bones;

(b) 15 to 19 parts by weight of soy sauce, 7 to 9 parts by weight of sake, 10 to 16 parts by weight of chicken bone, 5 to 7 parts by weight of onion, 1 to 3 parts by weight of ginger, 40 to 40 parts of apple concentrate Mixing 46 parts by weight, 2 to 4 parts by weight of sugar, 2 to 5 parts by weight of leek and boiling; And

(c) filtering the mixture of step (b) to obtain a filtrate; and relates to a method for producing soy sauce, characterized in that it comprises a.

Baking the chicken bone may be removed until the chicken bones soaked in water to remove the blood and drain the water, until brown.

Roasted onions and leeks, ginger, soy sauce, sake, apple concentrate and sugar in the chicken bone may be mixed, wherein soy sauce based on 100 parts by weight of soy sauce 15 to 19 parts by weight, sake 7 to 9 parts by weight, chicken bone 10 to 10 16 parts by weight, onions 5 to 7 parts by weight, ginger 1 to 3 parts by weight, apple concentrate 40 to 46 parts by weight, sugar 2 to 4 parts by weight, leek 2 to 5 parts by weight can be mixed.

In step (c), the mixture of step b) may be cooled in cold water to remove grease, and then filtered to obtain a filtrate.

On the other hand, a specific example of manufacturing the soy sauce stew of the present invention is as follows.

(1) apple concentrate production process

Purchasing apples of less than intermediate quality, washed and put in a grind grind, grind the juice, and then boiled for 30 to 60 minutes on medium heat to prepare apple concentrate.

(2) seasoning sauce manufacturing process

Remove the blood of chicken bones, drain the water, and bake for 30 to 60 minutes until brown, roasted onions and green onions, the chicken bones, onions, green onions, ginger, soy sauce, sake, the apple concentrate, sugar and boil.

(3) Filtration process

The oily mixture of the sacrificial mixture of (2) is removed and filtered to remove solids, thereby obtaining pure soy sauce.

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail with reference to the following examples. However, the following examples are intended to illustrate the contents of the present invention, but the scope of the present invention is not limited to the following examples. Embodiments of the present invention are provided to more fully describe the present invention to those skilled in the art.

Example 1 Materials and Methods

1. Experimental material

In order to manufacture soy sauce with apple concentrate, Chungju Mountain, Chungcheongnam-do, Korea (2010) was purchased from Chungcheongjae Agricultural Cooperatives. Nongshim), Cheongju, Chicken Bone, Onion, Onion, Ginger were purchased from J-Mart in Hoegi-dong, Seoul, in early June 2011.

2. Preparation of apple concentrate

Apples purchased Chungju apples (apples below intermediate) in 2010, washed them three times, and changed them to a peeler grinder (hood brander, DA-280 GOLD A, Daesung Atlon, Korea). Pour into a pot of 30 cm, 20 cm in height and boiled for 1 hour at medium heat using a stove (household stove, Hi-150, Rinnai, Korea) to complete the concentrate, the sugar concentration of the apple concentrate was 29.43 ° Brix.

3. Preparation of Soy Sauce Sauce Using Apple Concentrate

The preparation method of soy sauce stew sauce was set up as Table 1 after several preliminary experiments with reference to the previous study of Song CR (2009). In order to reduce the sugar content of artificial sugar added in large amounts when the soy sauce was prepared, apple concentrate, which is a natural sugar, was added instead of water, and the amount of sugar added was adjusted accordingly. The added amount of sugar was 12% based on the total amount of control, and the sugar added ratio of the experimental group was reduced to 0, 2, 4, 6%.

Manufacturing method first, 500 g of chicken bones in cold water to remove the blood and drained, and then baked for 1 hour inverted until the brown color in the oven preheated to 200 ℃, onions and leeks were baked brown in a frying pan. Then, roasted chicken bones, roasted onions, green onions, thinly sliced ginger, soy sauce, and sake were put in a pot of 30 cm in diameter and 20 cm in height, and water was added to the control group and apple concentrate was added to the experimental group, followed by boiling for 2 hours. This was cooled in cold water to remove grease and stored frozen in a freezer at -20 ℃ and used as a sample. Table 1 below shows the components of the samples of the soy sauce stew source to which the apple concentrate was added.

4. Water content, color, sugar, salinity, pH of apple concentrate

Moisture measurement of apple concentrate, the main ingredient used in the preparation of soy sauce, was measured using a halogen-type moisture analyzer (Moisture Analyzer, MB-45, Ohaus, Switzland). The measurement was performed using a meter (JC-801, Color Techno Corporation, Japan), and the L value of the standard white plate used at this time was 93.83, a value of -1.35, and b value of 1.62. All experiments were repeated three times and the average value was shown.

The sugar content was measured by using a digital sugar meter (Atago digital refractometer PAL-3, Japan) and the salinity was measured three times using a digital salinity meter (ATAGO PAL-03S, Japan) to obtain the average value.

The pH is added to each sample by 5 times distilled water, homogenizer (AM-11, Nihonseiki Kaisha Ltd., Japan), homogenized at 10,000 rpm for 1 minute, and repeated three times with the turbid solution.The pH meter (Orion pH meter, Model 420A, USA).

5. Moisture in Soy Sauce Sauce Using Apple Concentrate

Moisture measurements of soy sauces prepared with apple concentrate were measured using a halogen moisture analyzer (Moisture Analyzer, MB-45, Ohaus, Switzland), and the chromaticity was contained in a tissue culture dish (35 × 10 mm). The measurement was performed using a meter (JC-801, Color Techno Corporation, Japan), and the L value of the standard white plate used at this time was 93.83, a value of -1.35, and b value of 1.62. All experiments were repeated three times and the average value was shown.

6. Chromaticity of Soy Sauce Sauce Using Apple Concentrate

The color of soy sauce stew prepared using apple concentrate was measured using a color meter (JC-801, Color Techno Corporation, Japan) in a tissue culture dish (35 × 10 mm). The value 93.83, the a value -1.35, and the b value were 1.62. All experiments were repeated three times and the average value was shown.

7. Sugar and Salinity of Soy Sauce Sauce Using Apple Concentrate

The sugar content of the soy sauce stew prepared using apple concentrate was measured by using a digital glucose meter (Atago digital refractometer PAL-3, Japan) and the salinity was measured three times using an digital salinity meter (ATAGO PAL-03S, Japan). Was obtained.

8. Salinity of Soy Sauce Sauce Using Apple Concentrate

The salinity of the soy sauce stew prepared with apple concentrate was measured three times using a digital salinity meter (ATAGO PAL-03S, Japan) and the average value was obtained.

9. Viscosity and pH of Soy Sauce Sauce Using Apple Concentrate

The viscosity of soy sauce stew prepared using apple concentrate was viscometer (DV-II + Brookfield. USA). The average value was obtained by repeating three measurements at 60 rpm using 3 spindles. The pH is added to each sample by 5 times distilled water, homogenizer (AM-11, Nihonseiki Kaisha Ltd., Japan), homogenized at 10,000 rpm for 1 minute, and repeated three times with the turbid solution.The pH meter (Orion pH meter, Model 420A, USA).

10. pH of soy sauce stew with apple concentrate

The pH of soy sauce stew prepared with apple concentrate was added to each sample by 5 times distilled water, and homogenized with homogenizer (AM-11, Nihonseiki Kaisha Ltd., Japan) for 1 minute at 10,000 rpm for 3 minutes. Was measured with a pH meter (Orion pH meter, Model 420A, USA).

11. Sensory test

1) Quantitative Descriptive Analysis

Soy sauce was prepared using apple concentrate at 20 pm and 4 pm of 20 undergraduate cook majors in Kyung Hee University, who had trained the quantitative description test characteristics and evaluation methods. Refer to Kim et al. (2006) 's quality evaluation management to select terms, and write terms such as color, appearance, smell, taste, etc. with eyes, and draw descriptive terms agreed by the panel through discussion. After selection, sensory test sheets were prepared.

The evaluation method was to express the left side weakly and to feel stronger toward the right side using a 7-point scale. The evaluation items were selected descriptors with brown color intensity, gloss, salty flavor, apple flavor, salty taste, sweet taste, aftertaste ( after taste) was evaluated.

2) Preference check

The palatability test was conducted on 50 untrained undergraduate students of Kyung Hee University. The test was conducted between 3 pm and 4 pm and scored 7 points of preference for items of appearance, flavor, taste, savory taste and overall quality. Examination was done using a scale.

12. Statistical Processing

All experiments in soy sauce cultivation using apple concentrate were repeated three times and the results were analyzed using SPSS 12.0. The significance test between samples was analyzed using one-way ANOVA. Duncan's multiple range test was performed at p <0.05 level to verify statistical significance between samples.

Example 2 Results

1. Characteristics of main material

Table 2 shows the results of measuring the properties of apple concentrate, the main ingredient of soy sauce stew prepared using apple concentrate.

The moisture content of the apple concentrate was 66.94%. The L (Lightness) value was 20.50, the redness a (redness) was 11.17, and the yellowness b (yellowness) was 16.74. The sugar content was 29.43 ° Brix, the salinity was 0.18%, and the pH was 4.12. Table 2 below shows the water content, color, sugar, salinity and pH of the apple concentrate.

2. Quality Characteristics of Soy Sauce Sauce Using Apple Concentrate

1) moisture, chromaticity

Table 3 shows the results of measuring the water content and chromaticity of the soy sauce stew prepared using apple concentrate.

The water content of soy sauce was 35.14 ~ 50.80%, and the control showed significant difference ( p <0.001) between samples. The highest value was 50.80%, and the lowest water content was S4, 35.14%. It is thought that the water content of soy sauce stew sauce was higher than that of the experimental group in the case of the control where sugar is added the most, and the moisture content of teriyaki sauce with pomegranate concentrate added by Sung & Ko (2010) in the previous study. The trend was similar to 37.59 ~ 47.13%.

The L value of the soy sauce was the most significant ( p <0.001) between the controls and the brightest value of 10.85, and the experimental group showed a low value of 8.35∼8.55. The color value of the added apple concentrate was 20.50 and the L value was lowered by adding the apple concentrate, so the experimental group was measured to have a lower L value than the control.

The value of a also showed a significant difference ( p <0.001) between the controls and the lowest value of 7.18, and the experimental group showed a higher value of 9.94 to 10.48. The a value of the apple concentrate added in place of water was 11.17. Therefore, the a value of the experimental group was considered to be higher than that of the control group to which water was added. The redness of teriyaki sauce according to the heating time of Song CR (2009) Similar trends were observed.

As for b value, Control showed the lowest value with -1.91 and S4 had the highest value with 4.07, indicating that the experimental group was generally darker than Control.

2) sugar content, salinity

Table 4 shows the results of measuring the sugar content and salinity of soy sauce stew prepared using apple concentrate.

The sweetness of soy sauce was highest in control with 53.53 Brix ° and the lowest in S1 without sugar was 43.73 Brix °. This tended to be slightly higher than that of 36.9 Brix ° of bokbunja added teriyaki sauce, which is believed to be high in sugar content due to the high content of soluble solids. The salinity of the soy sauce was the highest (1.77%), with S1 showing a significant difference between samples ( p <0.001), and the lowest value with S4 (5.37%).

3) viscosity, pH

Table 5 shows the results of measuring the viscosity and pH of the soy sauce stew prepared using apple concentrate.

The viscosity of soy sauce was the highest at S4 (60.33 cp), followed by the significant difference (p <0.001) between samples in the order of S3>S2>S1> Control. This is considered to be the highest viscosity of S4 with low water content, corresponding to the moisture measurement results, and showed a tendency similar to that of teriyaki sauce with shrimp by-product added by Cho et al (2001).

The pH of soy sauce was 4.82, which was the highest control ( p <0.001) and the control group showed the highest value, and the experimental group showed 3.94 ~ 4.14, which was lower than the control group. It was considered that the experimental group had a lower pH compared to the control group due to the organic acid content of the added apple concentrate, which showed a similar tendency to the pH of the pickling teriyaki of Park et al (2007).

4) Sensory Characteristics of Soy Sauce Sauce Using Apple Concentrate

① Quantitative Descriptive Analysis

Table 6 shows the results of quantitative descriptive analysis of soy sauces prepared using apple concentrate.

As a result of quantitative descriptive analysis of soy sauce, brown color was the strongest as S36 was 5.36, and control was the lowest as 3.00 with significant difference ( p <0.001) between samples. It was found that the brightness of S4 was the darkest as 8.35 in the chromaticity measurement during the quality test, which is the strongest in the brownness of the description analysis.

The shine and soy flavor of the soy sauce were not significantly different between samples, and the apple flavor was 3.45 ~ 3.73 in the experimental group, and the control showed a significant difference ( p <0.001) between the samples and weakly evaluated as 1.45.

The salty taste of soy sauce was the strongest in S1 with 5.18 and the weakest in S3 and S4 with 3.91. It was considered that the salty taste was stronger due to the contrast of taste because S1 was not added with sugar. The sweetness of the stewed soy sauce was 4.64 for Control and 4.45 and 4.64 for S3 and S4, respectively. The panel evaluated the sweetness of S3 and S4 with reduced control and sugar content. This can be said that S3 and S4 produced by reducing the amount of sugar added in the control manufacturing and replacing sweet taste with natural sugar have no big difference between the existing product and the sweet taste. The most aftertaste of soy sauce was S3, and S2 showed the most significant difference ( p <0.001) between samples.

② Preference check

Table 7 shows the palatability test results of soy sauce stew prepared using apple concentrate.

The appearance of soy sauce was not significantly different among the samples, and the fragrance was best evaluated as S9 at 5.09, and S4 was lowest at 3.36 with significant difference ( p <0.001). Taste was best evaluated as S92, which was added with 4% of sugar, to 4.92, and S1 which was not added with sugar was rated as 2.73, worst. It is believed that S1 without sugar added was lowest in taste preference due to the strong salty taste of soy sauce.

In the delicious taste, S3 was 4.91, showing a significant difference ( p <0.001) between samples, and S1 was best evaluated at 3.00.

Overall acceptability was 4.55, with S3 being best evaluated, followed by Control> S4> S1> S2.

As a result, S3 prepared by reducing sugar content has similar mechanical properties to the control of soy sauce, and its preference is high. Therefore, the amount of sugar added in the preparation of soy sauce can be reduced and replaced by natural sugar. The product feasibility of one experimental group was found.

Claims (2)

15 to 19 parts by weight of soy sauce, 7 to 9 parts by weight of sake, 10 to 16 parts by weight of chicken bone, 5 to 7 parts by weight of onion, 1 to 3 parts by weight of ginger, 40 to 46 parts by weight of apple concentrate , Soy sauce stew containing 2 to 4 parts by weight of sugar, 2 to 5 parts by weight of leek. (a) grilling chicken bones;
(b) 15 to 19 parts by weight of soy sauce, 7 to 9 parts by weight of sake, 10 to 16 parts by weight of chicken bone, 5 to 7 parts by weight of onion, 1 to 3 parts by weight of ginger, 40 to 40 parts of apple concentrate Mixing 46 parts by weight, 2 to 4 parts by weight of sugar, 2 to 5 parts by weight of leek and boiling; And
(c) filtering the mixture of step (b) to obtain a filtrate.