KR20140083507A - Salad dressing comprising mulberry and method for preparing the same - Google Patents
Salad dressing comprising mulberry and method for preparing the same Download PDFInfo
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- KR20140083507A KR20140083507A KR1020120153366A KR20120153366A KR20140083507A KR 20140083507 A KR20140083507 A KR 20140083507A KR 1020120153366 A KR1020120153366 A KR 1020120153366A KR 20120153366 A KR20120153366 A KR 20120153366A KR 20140083507 A KR20140083507 A KR 20140083507A
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- dressing
- salad dressing
- tablespoon
- salad
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- Seasonings (AREA)
Abstract
본 발명은 오디를 첨가한 신규한 샐러드 드레싱 및 그의 제조방법에 관한 것으로서, 보다 구체적으로는 오디즙과 레몬와인식초를 포함하여 느끼한 맛을 줄이고 산뜻한 맛과 색감을 개선한 오디를 포함하는 샐러드 드레싱 및 그의 제조방법에 관한 것이다.The present invention relates to a novel salad dressing to which an audi is added and a method for producing the salad dressing. More specifically, the present invention relates to a salad dressing including an audi, which includes odor juice and lemon wine vinegar, And a method for producing the same.
Description
본 발명은 오디를 첨가한 신규한 샐러드 드레싱 및 그의 제조방법에 관한 것으로서, 보다 구체적으로는 오디즙과 레몬와인식초를 포함하여 느끼한 맛을 줄이고 산뜻한 맛과 색감을 개선한 샐러드 드레싱 및 그의 제조방법에 관한 것이다.The present invention relates to a novel salad dressing to which audi is added and a method for producing the salad dressing. More specifically, the present invention relates to a salad dressing including a salad juice and a lemon wine vinegar to reduce sensory tastes and improve a fresh taste and color. .
최근 외식 산업의 발달, 웰빙 식품 섭취의 유행으로 식품의 영양적인 면과 기능적인 면이 강조되고 식생활의 국제화와 건강에 대한 관심이 높아지면서 우리 전통 채소나 서양의 특수 향신채소나 허브의 소비가 증가하는 추세이다. 채소류는 체액을 알칼리성으로 유지하고 항산화, 항암 효과와 더불어 건강 유지 및 증진에 뛰어난 생리활성을 가진 식품으로서 주로 샐러드 형태로 먹게 된다. 이러한 이유로 샐러드에 곁들이는 드레싱의 소비도 점차 증가하고 있으며 드레싱은 샐러드의 맛을 조절하며 풍미와 향미를 증진시키고, 식욕을 돋우는 역할을 한다. Recently, the development of the food service industry and the trend of the consumption of well-being food have emphasized the nutritional and functional aspects of food, and as the internationalization of diet and the interest in health have increased, the consumption of our traditional vegetables and Western special flavorings and herbs has increased Trend. Vegetables are foods that have a physiological activity that maintains body fluids alkaline, antioxidant, anticancer effects, and maintains and promotes health. It is mainly eaten as a salad. For this reason, the consumption of salad dressings is gradually increasing, and the dressing improves the flavor, flavor, and appetite of the salad.
이러한 드레싱의 종류로는 식용유와 식초의 혼합드레싱, 마요네즈가 들어간 드레싱, 조리된 드레싱의 3가지 종류가 있고 재료의 질에 따라 그 풍미와 물성이 좌우된다. 최근 드레싱도 기능성에 대한 관심이 높아지면서 지방이 적은 식재료, 양파, 파프리카 같은 채소류와 딸기, 키위, 파인애플과 같은 과일류를 사용하여 많이 개발되고 있는 추세이다. There are three types of dressings: mixed dressing of edible oil and vinegar, dressing with mayonnaise, and dressed dressing. The flavor and physical properties depend on the quality of the material. Recently, as dressing has become more interested in functionalities, it is being developed by using vegetables such as low fat, vegetables such as onion and paprika, and fruits such as strawberry, kiwi and pineapple.
드레싱에 관한 종래 특허문헌으로는 약용작물 열매를 이용한 샐러드 드레싱 및 이의 제조방법(한국 특허공개 제10-2012-0124089호), 조미 고추냉이, 이를 함유한 고추냉이 피클 및 고추냉이샐러드 드레싱의 제조방법(한국 특허공개 제10-2007-0002768호) 등이 있으며, 이외에도 닭발 추출 젤라틴을 이용한 드레싱, 마늘 드레싱, 복분자 드레싱, 삼백초 추출물 첨가 요구르트 드레싱, 송이버섯과 키토산을 첨가한 사과 드레싱, 키위 드레싱, 구기자와 산수유 첨가 드레싱, 캐슈 드레싱 등 생리활성이 높은 천연식품을 활용한 연구가 이어지고 있다. Conventional patent documents related to dressing include salad dressing using medicinal crop fruit and its manufacturing method (Korean Patent Laid-Open Publication No. 10-2012-0124089), seasoning wasabi, method of manufacturing wasabi pickle and wasabi salad dressing (Korean Patent Laid-open Publication No. 10-2007-0002768). In addition, there are other methods such as dressing using chicken extract gelatin, garlic dressing, bokbunja dressing, yoghurt dressing with Saururus chinensis extract, apple dressing with pine mushroom and chitosan, kiwi dressing, And natural foods with high physiological activity such as acidulant dressing and cashew dressing.
국내의 샐러드 드레싱 시장은 웰빙 추세와 샐러드의 인기에 힘입어 2004년 이후 매년 10~15% 성장하고 있다. 2010년의 경우 500억대 시장규모로 특히 냉장 드레싱 시장은 120억원대로 급성장하였다. 샐러드 시장은 건강과 다이어트에 많은 신경을 쓰는 젊은 층과 베이비부머 세대들에 의한 야채 소비 증가로 지속적인 성장이 예상된다. 이러한 요구에 부응하여 다양한 식감과 기능성을 갖는 샐러드 드레싱의 개발이 요구되는 실정이다. Domestic salad dressing market is growing 10 ~ 15% every year since 2004 due to the trend of wellness and popularity of salads. In 2010, the refrigerated dressing market grew rapidly to W12bn, with the market reaching 50billion. The salad market is expected to grow steadily, driven by increased consumption of vegetables by the younger generation and baby boomer generations who are very concerned about health and diet. In response to these demands, development of a salad dressing having various mouthfeel and functionality is required.
한편, 오디(Mulberry)는 뽕나무 열매로서 한방에서는 상심, 상실, 오심, 흑심 등으로 지칭되며, 뽕나무과(Moraceae)에 속하는 뽕나무(Morus alba L)의 성숙한 과실로서, 5월에서 6월에 걸쳐 과실의 색이 검은 색 또는 자홍색을 나타낼 때 채취하여 식용하거나 건조하여 한약재로 사용한다. 오디는 취화과로 작은 수과가 많이 모여 이루어진 장원형으로 길이 1~2㎝, 지름 0.5~0.8㎝이며, 황갈색, 갈홍색 또는 암자색을 띠고 짧은 줄기가 있다. On the other hand, Mulberry is a mulberry fruit called mulberry (Morus alba L) belonging to Moraceae, which is called manganese, loss, nausea and blackness in oriental herb. It is a mature fruit of Morus alba When the color is black or magenta, it is collected and edited or dried to be used as medicinal herb. Oddi is a long, rounded shape with a small number of bracts and a small number of bracts. It is 1 ~ 2㎝ long and 0.5 ~ 0.8㎝ in diameter. It has yellowish brown, reddish purple or dark purple and short stem.
완숙 오디는 당도와 산도가 12.7~19.8Brix와 0.29~0.83%로 좋은 식미감을 갖고 있으며 다량의 안토시아닌 색소를 함유하고 있다. 또한 오디는 다량의 글루코스와 프락토스를 함유하고 있으며 옥살산과 구연산을 지니고 있고 일반 과실에 비해 영양성분이 전반적으로 높다. 특히 Ca, K 및 비타민 C의 함량은 후지사과에 비해 각각 14배, 2배 및 18배 높으며 비타민 C는 감귤보다 1.5배가 높다. Matured orchid has a good flavor, ranging from 12.7 to 19.8 Brix and 0.29 to 0.83% in sugar content and acidity, and contains a large amount of anthocyanin pigment. Odyssey also contains large amounts of glucose and fructose, oxalic acid and citric acid, and generally has higher nutritional content than regular fruits. In particular, the contents of Ca, K and vitamin C are 14 times, 2 times and 18 times higher than those of Fuji apple, respectively. Vitamin C is 1.5 times higher than citrus fruits.
동의보감 탕액편에 '까만 오디는 뽕나무의 정령이 모여 있는 것이며, 당뇨병에 좋고 오장에 이로우며, 오래 먹으면 배고픔을 잊게 해준다'고 기재되어 있으며, 또한 '귀와 눈을 밝게 한다'라고도 기재하고 있다. 또한 '오디를 오래 먹으면 백발이 검게 변하고 노화를 방지한다'라고 기록되어 있다.It is written on the side of Dongwoo-bo-gyung's hot water that 'Black Audi is a collection of mulberry's spirits, it is good for diabetes, it is good for the five, and it forgets the hunger if it eats for a long time'. Also, it is written that 'when you eat a long time, gray hair turns black and prevents aging'.
또한 오디에 대해 현대의학에서 밝혀진 연구결과를 보면, 오디의 "가바" 성분이 혈압을 제어하여 항고혈압 효과가 있고, 인슐린을 분비하는 세포의 수가 늘어나 혈당을 낮추어 항당뇨 효과가 있으며, 여러가지 항산화 성분이 포함되어 과산물을 제거하는 항노화 효과가 있으며, 그외에도 항염증 효과, 혈액순환개선효과, 오디추출물의 콜레스테롤 억제효능, 간보호 효과 등이 보고되어 있다. In addition, the research results revealed in the modern medicine of Audi show that the "GABA" component of Audi controls the blood pressure and has antihypertensive effect, and the number of cells that secrete insulin increases the blood sugar to lower the antidiabetic effect, And anti-aging effect of eliminating the products of oxidation. In addition, anti-inflammatory effect, blood circulation improving effect, cholesterol-suppressing effect of the extract of the sea urchin, and liver protective effect have been reported.
그러나 오디는 상기와 같이 우수한 효능을 가지나, 조직이 무르고 다량의 수분을 함유하고 있어서 수확 후 빠른 시기에 품질저하가 발생하므로, 생과로서의 이용뿐만 아니라 오디를 이용한 가공식품의 개발이 요구되고 있다. 지금까지 오디는 아이스크림, 케이크, 떡, 식빵, 쿠기, 케이크 등의 재료로 사용되고 있을 뿐이었다.However, although it has excellent efficacy as described above, since the tissue contains a large amount of water and a large amount of water, the quality deteriorates at an early stage after harvesting, so that it is required to develop processed foods using not only as a raw material but also as a raw material. Until now, Odie has only been used as an ingredient in ice cream, cake, rice cake, bread, cookies, and cakes.
이에 본 발명자는 전통적인 샐러드 드레싱 제조방법에서 드러나는 느끼한 맛을 싫어하는 소비자가 쉽게 접근하기 용이하고, 기존 해외 과일(키위, 바나나, 파인애플 등)을 이용하여 생산되어 왔던 우리나라 샐러드시장에 웰빙식품이자 로컬푸드인 오디를 사용하여 경비절감 및 신선도 증대, 기능성을 잘 살린 샐러드 드레싱을 제공하기 위해 예의 노력한 결과, 오디즙과 레드와인식초를 최적 비율로 첨가한 샐러드 드레싱을 개발하게 되었다. Accordingly, the present inventor has found that the conventional salad dressing method can be easily applied to consumers who do not like the taste, and the Korean salad market, which has been produced using existing overseas fruits (kiwi, banana, pineapple, etc.) As a result of courtesy, we have developed a salad dressing with the best ratio of oodi juice and red wine vinegar to the best ratio, to save cost, increase freshness, and provide functional salad dressing.
본 발명의 오디를 첨가한 샐러드 드레싱은 종래 샐러드 드레싱에 비해 느끼한 맛을 줄이고 산뜻한 맛과 색감을 개선하여 샐러드의 맛과 풍미를 증진시킬 뿐만 아니라 영양적인 측면에서도 기능성을 더욱 향상시킬 수 있다. The salad dressing to which the audi is added according to the present invention can improve the taste and color of the salad dressing as well as improve the taste and flavor of the salad.
본 발명은 종래 샐러드 드레싱의 재료에 설탕을 전혀 첨가하지 않고 대신에 오디즙과 레드와인식초를 첨가하여 느끼한 맛을 줄이면서도 산뜻한 맛과 개선된 색감을 갖는 오디를 첨가한 신개념의 샐러드 드레싱 및 그의 제조방법을 제공하는 것을 목적으로 한다.The present invention relates to a novel concept of salad dressing in which no sugar is added to the material of the conventional salad dressing, instead of adding sugar and red wine vinegar to reduce odor and taste, And a method thereof.
상기 목적을 달성하기 위해, 본 발명은 오디즙 2큰술, 소금 1/2큰술, 후추 1/2큰술, 레드와인식초 2큰술, 마늘가루 1/2큰술, 및 유제품 3큰술을 포함하는 샐러드 드레싱을 제공한다.To achieve the above object, the present invention provides a salad dressing comprising 2 tablespoons of juice, 1/2 tablespoon of salt, 1/2 tablespoon of pepper, 2 tablespoon of red wine vinegar, 1/2 tablespoon of garlic powder, and 3 tablespoons of dairy product to provide.
본 발명에서 용어 샐러드는 채소, 혹은 채소에 다른 재료를 혼합하여 샐러드드레싱으로 조미하여 먹을 수 있도록 만든 것을 의미한다. 샐러드는 단순샐러드(채소만으로 이루어진 것), 혼합샐러드(채소와 채소외 재료로 이루어진 것)으로 크게 두 가지로 나눌 수가 있는데 샐러드에 사용되는 소스는 함께 내는 주 요리와는 독립적으로 준비되는 것이 보통이다. 주된 종류로는 마요네즈 드레싱, 프렌치 드레싱 같은 것을 들 수 있다. 소스의 기본재료는 크림, 식초, 기름 또는 채소 퓌레이며, 아주 잘게 다져진 과일과 채소를 섞어 쓸 수 있다. 기름을 기본재료로 여러 종류의 향신료를 사용해서 만든 것을 샐러드 드레싱이라고 한다. 그 종류로는 프렌치 드레싱, 사우전드 아일렌드 드레싱, 이탈리안 드레싱, 비네그렛 드레싱 및 마요네즈 드레싱이 있다. In the present invention, the term salad means that vegetables or vegetables are mixed with other ingredients and seasoned with salad dressing to be eaten. There are two main types of salads: simple salads (vegetables only) and mixed salads (vegetables and other non-vegetables). The sauces used for salads are usually prepared independently of the accompanying main dishes . The main types are mayonnaise dressing and French dressing. The basic ingredients of the sauce are cream, vinegar, oil or vegetable puree, and can be mixed with finely chopped fruits and vegetables. Salad dressing is made by using oil as a base material and using various kinds of spices. These include French dressing, Thousand Island dressing, Italian dressing, vignette dressing and mayonnaise dressing.
본 발명에서는 다양한 유제품을 사용하여 다양한 형태의 샐러드 드레싱을 제조할 수 있으며, 본 발명에서 상기 유제품은 대두유, 올리브유, 요거트 및 마요네즈 중에서 선택된 어느 하나일 수 있으며, 샐러드 드레싱에 포함될 수 있는 유제품이면 이에 제한되지 않는다. 바람직하게, 상기 유제품은 올리브유 또는 요거트일 수 있다. 요거트를 첨가하여 제조한 경우 요거트의 부드러운 신맛과 오디의 산뜻한 맛이 조화되어 새로운 식감을 나타낼 수 있다. 상기 요거트 또는 마요네즈는 상업적으로 입수할 수 있는 것을 사용할 수 있으며 통상의 제법에 따라 가정에서 제조된 것을 사용할 수도 있다. In the present invention, various types of dairy products can be used to produce various types of salad dressings. In the present invention, the dairy product may be any one selected from soybean oil, olive oil, yoghurt, and mayonnaise. It does not. Preferably, the dairy product may be olive oil or yogurt. When yogurt is added, the soft acidity of yogurt and the refreshing taste of Odi are harmonized and new texture can be shown. The yogurt or mayonnaise may be commercially available, or may be prepared in the home according to a conventional preparation method.
본 발명에서 사용되는 오디는 뽕나무 열매로서, 노인보약, 허약자 보약에 필수적인 약재이다. 오디의 성분 분석을 보면, 수분 95.5%, 단백질 2.0g, 칼슘 15 ㎎, 인 23 ㎎, 비타민 A 930 IU, 비타민 B2 0.15㎎. 비타민 C 8 ㎎을 포함하고 있으며, 대표적인 영양소는 활성산소를 제거하여 노화를 방지하는 물질인 안토시아닌이다. 이 항산화 색소는 오디에 포도의 23배, 검은콩의 9배, 흑미의 4배 정도로 포함되어 있고, 유해산소(활성산소)를 제거하는 항산화력은 토코페롤의 7배 정도이다. 혈압을 낮추는 가바(GABA) 성분은 뽕잎과 같은 수준이며, 모세혈관을 튼튼하게 하는 루틴 성분이 메밀보다 많고, 혈당을 낮추는 데옥시노지리마이신 성분이 대단히 풍부하여 당뇨병 치료에 사용하기도 하였다. 또한 오디에 포함된 철분은 복분자의 9배, 비타민 C는 사과의 14배, 비타민 B는 70배, 칼슘은 포도의 11개 정도이다. 이러한 오디는 혈당강하에 매우 우수한 효과가 있는 것으로 알려져 있으며 이외에도 혈압강하, 혈액 유동성 향상, 항산화, 항노화, 장내 유익한 세균의 증가와 암세포 증가 억제, 중금속 제거 등이 있음이 보고되고 있다. As the mulberry fruit used in the present invention, it is an essential medicinal substance for the elderly care and frail care. In the analysis of the ingredients of Audi, moisture 95.5%, protein 2.0g, calcium 15mg, phosphorus 23mg, vitamin A 930IU, vitamin B2 0.15mg. Vitamin C 8 mg, and a representative nutrient is anthocyanin, which is a substance that prevents aging by removing active oxygen. These antioxidant pigments contain 23 times as much olive grapes, 9 times as black beans and four times as much as black rice, and the antioxidant ability to remove harmful oxygen (active oxygen) is about seven times that of tocopherol. GABA, which lowers blood pressure, is at the same level as mulberry leaves. It has more rosin components that strengthen capillaries than buckwheat. It also has a rich abundance of oxinojirimycin, which is used to treat diabetes. Also, the iron contained in the Audi is 9 times as much as the bokbunja, vitamin C is 14 times more than apple, vitamin B is 70 times, and calcium is about 11 grapes. In addition, it is known that such an audi has a very excellent effect on blood glucose lowering. In addition, it is reported that blood pressure drop, improvement of blood flow, antioxidant, anti-aging, increase of intestinal bacteria, inhibition of cancer cell increase and removal of heavy metals are reported.
이에 본 발명자는 샐러드 드레싱에 오디즙을 첨가하여 다양한 기능성과 함께 당도와 맛을 증진시켰다. 본 발명에 사용한 오디는 수확한 직 후 얻을 것을 사용할 수 있으며, 또는 -25℃ 내지 -15℃, 바람직하게는 -20℃에서 냉동시켜 보관한 오디를 사용할 수 있다. Accordingly, the present inventors added oodi juice to the salad dressing to improve the sugar content and taste with various functionalities. The olive used in the present invention may be obtained immediately after harvesting, or may be stored at -25 째 C to -15 째 C, preferably -20 째 C, frozen and stored.
또한, 상기 오디즙은 완숙 오디를 믹서에 넣고 갈아 여과하여 제조할 수 있다. 본 발명에 사용되는 오디즙은 물이나 다른 첨가물을 추가하지 않은 100% 오디생즙인 것이 바람직하며, 이러한 방법으로 제조되었다면 상업적으로 입수할 수 있는 것을 사용할 수 있다. 본 발명의 일실시예에서는 시중에서 판매되는 오디즙을 구입하여 사용하였다. Further, the fish juice can be prepared by putting the ripened oats into a mixer, followed by filtration. The oud juice used in the present invention is preferably 100% oud juice to which no water or other additives are added, and if it is prepared by this method, commercially available oud juice can be used. In one embodiment of the present invention, commercially available oud juice was purchased and used.
생과에 이용되는 오디 품종으로는 대성뽕, 대자뽕, 대붕뽕, 수홍뽕, 심흥뽕, 수성뽕, 수원뽕, 청일뽕 등이 있으나 본 발명의 샐러드 드레싱에 사용하기에 적합한 오디는 상기 품종 중 어느 것을 사용하여도 무방하다. Among the varieties used in the present invention, there are Daesungpong, Daejaejong, Daebongpong, Suhongpong, Shimwangpong, Sueseongpong, Suwonpong, Cheongilpong and the like. May be used.
본 발명에 사용되는 레드와인식초는 자연적으로 발생하는 아세토박테르 크실리눔(Acetobacter xylinum)이라는 박테리아가 알코올 성분이 있는 액체 즉, 레드와인 안에서 알코올에 작용하여 아세트산으로 변환시키면서 생성된 것이다. 상기 레드와인식초에 사용되는 베이스 레드와인은 어느 포도 품종으로부터 생산된 것이든 무방하며, 포도 주스를 발효시켜서 와인이 되면 이를 다시 숙성시킨 뒤 박테리아 배양을 거쳐 아세트산화 및 추가 숙성을 거쳐 제조할 수 있다. 이러한 방법으로 제조되었다면 상업적으로 입수할 수 있는 것을 사용할 수 있다. 상기 레드와인식초는 통상의 제조방법으로 제조된 것이면 어느 것을 사용할 수 있으며, 상업적으로 입수할 수 있는 것을 사용할 수 있다. 본 발명의 일실시예에서는 시중에서 판매되는 레드와인식초를 구입하여 사용하였다. The red wine vinegar used in the present invention is a naturally occurring bacterium, Acetobacter xylinum, which is produced by converting an alcohol into a liquid containing an alcohol component, that is, an alcohol acting on alcohol in acetic acid. The base red wines used in the red wine vinegar may be those produced from any grape varieties. The grape juice may be fermented to be re-aged when it becomes a wine, followed by bacterial cultivation, followed by acetalization and further aging . Commercially available ones can be used if they are prepared in this way. Any of the above red wine vinegars can be used as long as they are prepared by conventional methods, and commercially available ones can be used. In one embodiment of the present invention, commercially available red wine vinegar was purchased and used.
본 발명에 사용되는 마늘가루는 마늘을 깨끗하게 세척한 후 건조시킨 다음, 분쇄기를 이용하여 분말화한 것을 사용할 수 있으며, 본 발명의 일실시예에서는 시중에서 판매되는 마늘가루를 구입하여 사용하였다.The garlic powder used in the present invention can be obtained by washing the garlic cleanly, followed by drying and then pulverizing it using a pulverizer. In one embodiment of the present invention, commercially available garlic powder was purchased and used.
본 발명의 일실시예로서 상기 샐러드 드레싱은 오일형과 요거트형으로 제조하였다. 기존의 프렌치 드레싱의 경우, 오일과 식초, 다진양파, 소금, 후추, 설탕을 넣어 만들었으며, 주로 야채 샐러드에 많이 사용되어 왔으나, 본 발명에서 개발한 오디 생즙을 첨가한 오일형 샐러드 드레싱의 경우, 기존의 프렌치 드레싱을 바탕으로 레드와인식초와 오디생즙을 첨가함으로써 오디의 색상인 안토시아닌이 살아나 드레싱의 색감을 살려주는 효과를 나타냈다. As an embodiment of the present invention, the salad dressing was prepared as oil type and yogurt type. In the case of the existing French dressing, oil, vinegar, chopped onion, salt, pepper and sugar were added and used mainly for vegetable salads. However, in the case of the oil salad dressing, Based on the French dressing, red wine vinegar and oodi juice added to the anthocyanin color of the survival of the dressing color of the effect was alive.
한편, 기존의 요거트 드레싱의 경우, 플레인 요거트와 올리고당, 레몬즙, 소금 등을 넣어서 만들어졌으며, 주로 과일샐러드에 많이 사용되어 왔다. 본 발명에서는 요거트 드레싱에 레드와인식초와 오디즙을 첨가함으로써 오디의 산뜻한 맛과 요거트의 부드러운 신맛이 더해져 새로운 식감을 나타내었다. On the other hand, in the case of conventional yogurt dressing, it is made by adding plain yogurt, oligosaccharide, lemon juice, salt, etc., and it is mainly used for fruit salad. In the present invention, by adding red wine vinegar and oodi juice to yogurt dressing, a fresh taste of oodi and a soft sour taste of yogurt are added to show a new texture.
나아가 본 발명자는 오디를 첨가하여 다양한 성분 및 함량비를 적용하여 샐러드 드레싱을 제조해본 후, 본 발명의 목적에 부합하는 샐러드 드레싱을 얻기 위해서는 전술한 성분 및 함량비를 적용하여 제조하는 것이 가장 좋음을 알 수 있었다. 관능검사 결과도 상기 성분 및 비율에서 가장 좋은 결과를 얻을 수 있었다.Furthermore, the inventors of the present invention found that it is best to prepare salad dressing by applying various ingredients and content ratios by adding oodine and then applying the above-described ingredients and content ratios in order to obtain salad dressing in accordance with the purpose of the present invention Could know. The sensory test results showed that the best results were obtained in the above components and ratios.
본 발명의 일실시예에 있어서, 샐러드 드레싱에는 레몬즙 1/3큰술을 더 포함할 수 있다. 샐러드의 재료에 따라 신맛이 더 가미되어야 하는 경우 레몬즙을 추가로 포함할 수 있다. 특히, 요거트를 첨가하여 제조한 샐러드 드레싱의 경우에 산도를 향상시키기 위해 레몬즙을 더 추가할 수 있다. In one embodiment of the present invention, the salad dressing may further include 1/3 tablespoon of lemon juice. Depending on the ingredients of the salad, lemon juice may also be included if the sour taste is to be more pronounced. In particular, in the case of salad dressing prepared by adding yogurt, lemon juice may be added to improve the acidity.
또한 본 발명의 일실시예에 있어서, 상기 본 발명의 샐러드 드레싱은 발명의 목적을 해하지 않는 범위 내에서 각종 식품 첨가제를 통상적인 방법에 따라 소량으로 더 포함할 수 있다. 예컨대 토마토 펄프, 소고기 추출물, 미세결정 셀루로오즈, 머스타드 분말, 오렌지 껍질, 펙틴, 칼슘, 식물 및/또는 과일 퓌레, 탈지유, 버터밀크, 노른자, 탈수된 사우어 크림, 무지방 분유, 베이컨, 치즈 및 잘게 자른 야채와 같은 식품 입자, 크산탄 및 알긴 유도체와 같은 검(gum), 에멀션화제, 전분, 식이 섬유, 조미료 및 향신료 등을 포함할 수도 있다.In one embodiment of the present invention, the salad dressing of the present invention may further contain various food additives in a small amount according to a conventional method within the scope of not compromising the object of the invention. For example, it may be possible to use other ingredients such as tomato pulp, beef extract, microcrystalline cellulose, mustard powder, orange peel, pectin, calcium, vegetable and / or fruit puree, skimmed milk, buttermilk, yolk, dehydrated sour cream, Food particles such as finely chopped vegetables, gums such as xanthan and algin derivatives, emulsifiers, starch, dietary fiber, seasonings and spices and the like.
다른 하나의 양태로서, 본 발명은 오디즙 2큰술, 소금 1/2큰술, 후추 1/2큰술, 레드와인식초 2큰술, 마늘가루 1/2큰술, 및 유제품 3큰술을 혼합하여 균질화하는 단계를 포함하는, 오디를 첨가한 샐러드 드레싱을 제조하는 방법을 제공한다.In another embodiment, the present invention relates to a method of homogenizing a mixture of 2 tablespoons of watery juice, 1/2 tablespoon salt, 1/2 tablespoon pepper, 2 tablespoon red wine vinegar, 1/2 tablespoon of garlic powder and 3 tablespoon of dairy products To provide a method of making a salad dressing with added < RTI ID = 0.0 > odor. ≪ / RTI >
상기에서 설명한 바와 같이 상기 유제품은 대두유, 올리브유, 요거트 및 마요네즈 중에서 선택될 수 있으며, 바람직하게 올리브유 또는 요거트를 첨가하여 제조할 수 있다. As described above, the dairy product may be selected from soybean oil, olive oil, yogurt, and mayonnaise, preferably olive oil or yogurt.
상기 살펴본 바와 같이 본 발명의 오디를 첨가한 샐러드 드레싱은 종래 샐러드 드레싱의 재료에 설탕 대신에 천연의 당을 포함하며 대신에 오디즙과 레드와인식초를 첨가하여 느끼한 맛을 줄이면서도 산뜻한 맛과 개선된 색감을 가지므로 성인은 물론 아이들도 용이하게 섭취할 수 있고, 오디 성분의 기능성으로 인해 건강 증진에 도움이 된다. As described above, the salad dressing to which the present invention is added includes a natural dressing instead of sugar in the conventional salad dressing. Instead, it is possible to reduce the sensation of taste by adding the sesame juice and the red wine vinegar, Because it has color, it can be easily ingested by adults as well as children, and it helps health promotion by the functionality of the audi component.
도 1은 본 발명의 일실시예에 따라 제조한 오디를 첨가한 샐러드 드레싱을 나타낸 것이다.
도 2는 본 발명의 일실시예에 따라 제조한 오일형 샐러드 드레싱의 관능평가 결과를 나타낸 것이다.
도 3은 본 발명의 일실시예에 따라 제조한 요거트형 샐러드 드레싱의 관능평가 결과를 나타낸 것이다. FIG. 1 shows a salad dressing prepared according to an embodiment of the present invention with addition of an audi.
FIG. 2 shows the sensory evaluation results of the oil-type salad dressing prepared according to an embodiment of the present invention.
FIG. 3 shows the sensory evaluation results of the yogurt type salad dressing prepared according to one embodiment of the present invention.
이하, 본 발명을 실시예를 통하여 보다 상세하게 설명한다. 그러나 이들 실시예는 본 발명을 예시적으로 설명하기 위한 것으로 본 발명의 범위가 이들 실시예에 한정되는 것은 아니다.
Hereinafter, the present invention will be described in more detail with reference to examples. However, these examples are for illustrative purposes only, and the scope of the present invention is not limited to these examples.
실시예Example 1: 오디를 첨가한 샐러드 드레싱의 제조 1: Manufacture of salad dressing with addition of sesame
오디를 첨가한 샐러드 드레싱은 재료의 성분 및 함량을 하기 표 1 및 표 2와 같이 하여 오일형 샐러드 드레싱과 요거트형 샐러드 드레싱으로 제조하였다. The salad dressing with the addition of the oodi was prepared with oil type salad dressing and yogurt type salad dressing as shown in Table 1 and Table 2 below.
우선 오디즙은 단미로하스 영농조합법인에서 구매한 오디를 믹서에 넣고 갈아서 여과한 오디생즙으로 제조하여 사용하였다. 소금, 후추, 레드와인식초, 올리브유, 요거트, 및 마늘가루는 시중에서 판매하는 것을 준비하였다. 큰 볼에 상기 준비된 오디즙 2큰술을 넣고 다른 재료들을 하기 표의 함량대로 첨가하였으며, 오일형 샐러드 드레싱에는 유제품으로서 올리브유를 3큰술 첨가하였으며, 요거트형 샐러드 드레싱에는 올리브유 대신에 요거트를 3큰술 사용하였다. 상기 재료를 각각 혼합하여 균질화하여 두 가지 형태의 샐러드 드레싱을 제조하였다. First of all, Audi juice was prepared as a filtered oedi juice by putting into a mixer and purchasing an audi purchased from a Dairy Lohas farming association corporation. Salt, pepper, red wine vinegar, olive oil, yogurt, and garlic powder were available for sale on the market. 2 tablespoons of prepared sesame juice was added to the large bowl and other ingredients were added according to the contents of the table below. In the oil type salad dressing, 3 tablespoons of olive oil was added as a dairy product, and 3 tablespoons of yogurt was used instead of olive oil in yogurt salad dressing. The above materials were mixed and homogenized to prepare two types of salad dressings.
실시예Example 2: 관능평가 2: Sensory evaluation
관능평가는 본 실험의 목적과 샐러드 드레싱의 특성 및 관능평가 방법에 대해 충분히 숙지시킨 30~40대 남녀 15명을 패널로 선정하여 실시하였다. 구체적으로, 색(color intensity), 향(flavor), 맛(taste), 점도(viscosity), 종합선호도(overall)를 5점 기호 척도법(아주 좋다(5), 좋다(4), 보통이다(3), 나쁘다(2), 아주 나쁘다(1))을 사용하여 평가하였다. 상기 관능평가 결과는 도 2(오일형 샐러드 드레싱) 및 도 3(요거트형 샐러드 드레싱)에 각각 나타내었다. The sensory evaluation was carried out by selecting 15 panels of 15 men and women in their 30s and 40s who were fully familiar with the purpose of this experiment and the characteristics of salad dressing and sensory evaluation methods. Specifically, color intensity, flavor, taste, viscosity, and overall preference are evaluated using the five-point symbol scale method (very good (5), good (4) ), Bad (2), very bad (1)). The sensory evaluation results are shown in Fig. 2 (oil-type salad dressing) and Fig. 3 (yogurt-type salad dressing), respectively.
오일형 샐러드 드레싱에 대한 관능평가를 종합해 보면, 색상이 가장 좋은 것으로 나타났으며, 맛과 향에서 높은 점수를 받았음을 알 수 있다. 기존의 소스들은 오일의 맛이 강해서 향이 살아 있지 않고 느끼함을 느낄 수 있었다. 점도의 경우에서는 점도가 다소 강하게 느껴지는 경향이 있었으나, 종합 선호도에서 3.32로 평균이상의 선호도를 나타냈다. The sensory evaluation of the oil salad dressing shows that the color is the best, and that the taste and flavor score is high. Existing sources were able to feel that the flavor of the oil was so strong that the fragrance was not alive. Viscosity tended to be somewhat stronger in the case of viscosity, but 3.32 in overall preference showed more than average preference.
따라서, 본 발명의 오디를 첨가한 오일형 샐러드 드레싱은 오디의 안토시아닌 색소를 통해 색감을 잘 살아나며 레드와인식초와의 조합으로 인해 느끼한 맛을 감소시켜서 기존의 샐러드 드레싱에 비해 훨씬 산뜻하고 부드러운 맛을 갖는 것으로 나타났다. Therefore, the oil-type salad dressing to which the present invention is added has an excellent color feeling through the anthocyanin pigment of Audi, and the taste is reduced due to the combination with red wine vinegar, so that it is much fresher and smoother than the conventional salad dressing .
다음으로, 요거트형 샐러드 드레싱에 대한 관능평가 결과에 대해 살펴보면, 요거트에 의해 오디의 향이 다소 두드러지지 않았으며, 맛에 있어서 샐러드에 첨가한 오디즙의 신맛이 다소 부족한 것으로 나타났다. 그러나 종합적으로 볼 때 색과 맛, 점도 및 종합선호도에서 볼 때 대체적으로 3점 이상의 높은 점수를 얻었으며, 산뜻하고 부드러운 맛을 갖는 것으로 평가되었다. Next, the sensory evaluation results of yogurt type salad dressing showed that the yogurt did not show a slight odor of odor, and the taste of oodi juice added to the salad was somewhat lacking in taste. Overall, however, color, taste, viscosity, and overall preference were generally higher than 3 points, and it was evaluated as having a fresh and soft taste.
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Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
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WO2017220423A1 (en) * | 2016-06-21 | 2017-12-28 | Unilever N.V. | Savoury concentrate comprising mulberry fruit material |
KR101871606B1 (en) * | 2016-12-20 | 2018-06-27 | 영산대학교산학협력단 | Manufacturing Method of Salad Seasoned with Salted Shrimp |
KR20210083954A (en) | 2019-12-27 | 2021-07-07 | 창신대학교 산학협력단 | Preparation method of anti-aging salad dressing |
US11278037B2 (en) | 2017-09-22 | 2022-03-22 | Conopco Inc. | Composition comprising vegetable oil and apple cider vinegar |
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2012
- 2012-12-26 KR KR1020120153366A patent/KR20140083507A/en not_active Application Discontinuation
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2017220423A1 (en) * | 2016-06-21 | 2017-12-28 | Unilever N.V. | Savoury concentrate comprising mulberry fruit material |
CN109640699A (en) * | 2016-06-21 | 2019-04-16 | 荷兰联合利华有限公司 | Salty fresh concentrate comprising mulberry tree fruit material |
KR101871606B1 (en) * | 2016-12-20 | 2018-06-27 | 영산대학교산학협력단 | Manufacturing Method of Salad Seasoned with Salted Shrimp |
US11278037B2 (en) | 2017-09-22 | 2022-03-22 | Conopco Inc. | Composition comprising vegetable oil and apple cider vinegar |
KR20210083954A (en) | 2019-12-27 | 2021-07-07 | 창신대학교 산학협력단 | Preparation method of anti-aging salad dressing |
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