KR20140083507A - Salad dressing comprising mulberry and method for preparing the same - Google Patents

Abstract

The present invention relates to a novel salad dressing to which mulberries are added and a manufacturing method thereof. In particular, the salad dressing contains a mulberry juice and a lemon wine vinegar. Therefore, the greasy taste of the salad dressing is reduced and the fresh taste and color of the salad dressing are enhanced.

Description

TECHNICAL FIELD [0001] The present invention relates to a salad dressing to which a sesame is added,

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. .

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.

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.

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.

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.

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.

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.

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'.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

Among the varieties used in the present invention, there are Daesungpong, Daejaejong, Daebongpong, Suhongpong, Shimwangpong, Sueseongpong, Suwonpong, Cheongilpong and the like. May be used.

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.

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.

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.

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.

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.

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.

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.

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 >

As described above, the dairy product may be selected from soybean oil, olive oil, yogurt, and mayonnaise, preferably olive oil or yogurt.

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.

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.

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.

Example  1: Manufacture of salad dressing with addition of sesame

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.

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.

Oil type salad dressing recipe material A One Oddi juice 2 tablespoons 2 Salt 1/2 tablespoon 3 pepper 1/2 tablespoon 4 Red wine vinegar 2 tablespoons 5 olive oil 3 tablespoons 6 Garlic powder 1/2 tablespoon

Yorgurt type salad dressing recipe material A One Oddi juice 2 tablespoons 2 Salt 1/2 tablespoon 3 pepper 1/2 tablespoon 4 Red wine vinegar 2 tablespoons 5 yogurt 3 tablespoons 6 Garlic powder 1/2 tablespoon

Example  2: Sensory evaluation

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.

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.

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 .

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.

Claims (5)

Salad dressing including 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 products. The salad dressing according to claim 1, wherein the dairy product is any one selected from soybean oil, olive oil, yogurt and mayonnaise. The salad dressing according to claim 1, further comprising a 1/3 tablespoon of lemon juice. Sesame juice, 2 tablespoons salt, 1/2 tablespoon salt, 1/2 tablespoon pepper, 2 tablespoon red wine vinegar, 1/2 tablespoon of garlic flour, and 3 tablespoons of dairy products and homogenizing ≪ / RTI > 5. The method of claim 4, wherein the dairy product is any one selected from soybean oil, olive oil, yoghurt, and mayonnaise.

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