KR20160092345A - Souce composition comprising red crab steaming liquid and method thereof - Google Patents

Abstract

The present invention relates to a sauce composition including a red crab steaming liquid as an active ingredient and a method for manufacturing the same. The sauce composition including a red crab steaming liquid as an active ingredient according to the present invention is manufactured by a method including: a step in which primary heating is performed at 90 to 110 degrees Celsius with red crab steaming liquid, soy sauce, starch syrup, tuna extract, sugar, licorice, garlic, dextrin, and common salt mixed; a step in which secondary heating is performed on the mixture for 20 to 40 minutes at 40 to 60 degrees Celsius; a step in which the heated mixture is filtered, is cooled to reach 20 to 30 degrees Celsius, and then is mixed with starch added; a step in which natural grass is added to the mixture and then the starch is dissolved during tertiary heating for 20 to 40 minutes at 70 to 90 degrees Celsius; and a step in which quaternary heating is performed for five to 10 minutes at 90 to 110 degrees Celsius. The sauce composition manufactured according to the present invention has a high level of antioxidant activity, is highly functional, contains a large quantity of effective in-body elements such as mineral and amino acid, and can be effectively used in functional food manufacturing.

Description

[0001] The present invention relates to a sauce composition containing red ginseng liquid,

The present invention relates to a source composition containing red ginseng liquid and a method for producing the same.

Along with the development of the domestic food service industry, the importance of food ingredients and functions is changing according to the needs of consumers according to the times. In recent years, there have been a lot of foods that can be cooked and processed by processing meat and fish such as Don Gas, Ham Bak Steak, Fish Gas, Cheese Don Gas, etc. However, the sauces sold with these foods have a unique taste It is not sufficient for betting, and there is a problem that the commercial meat sauce is difficult to remove the nutrients unique to the meat, and the taste and nutrition are uniform and simple, so that the taste and nutrition of meat can not be diversified.

Therefore, in order to solve such a problem, development of a sauce having increased storage stability and flavor has been progressed by adding functional ingredients such as herbal medicine, herbal medicine, chitin, and chitosan together with development of a technique for manufacturing different sources. In the case of Dongasu sauce, we added rice doenjang, which is the traditional source of Korean bean paste, to improve the functionality of the bean sauce. The addition of green tea, black tea, corn starch and herb medicine (ginseng, jujube, etc.) to the preparation method not only adds flavor of sauce but also improves storage and functionality. In addition, using mushroom and mushroom mushroom to add flavor and flavor to the meat without damaging the flavor of the meat, as well as excellent nutritional and functional sources have been developed.

The sources used for seasoning of food are sensitive to consumers' taste and food industry. Therefore, it is required to develop new sources that have better airway requirements while considering health.

On the other hand, crustaceans such as crabs and shrimps have distinctive flavors and smells, and their taste and smell has been welcomed in most cases in terms of taste. The flavor components have been attracting interest in fish processing for a long time, Most of the byproducts from fish processing products using crustaceans are abandoned and the development of cooking sauces using crab processing byproducts is an uncommon situation.

Therefore, the inventors of the present invention have developed a method of using crab meat as a raw material for cooking sauce, which is a by-product of crab processing.

It is therefore an object of the present invention to provide a sauce composition comprising red ginseng juice as an active ingredient.

Another object of the present invention is to provide a method for preparing a sauce composition comprising a red ginseng liquid as an active ingredient.

In order to achieve the above object, the present invention provides a source composition comprising red ginseng juice as an active ingredient.

In one embodiment of the present invention, the source composition comprises 50 to 60 parts by weight of red ginseng juice, 10 to 12 parts by weight of soy sauce, 7 to 8 parts by weight of starch syrup, 5 to 6 parts by weight of tuna extract, 2 to 3 parts by weight of sugar 1 to 2 parts by weight of licorice, 1 to 2 parts by weight of garlic, 3 to 5 parts by weight of starch, 4 to 5 parts by weight of dextrin, 2 to 3 parts by weight of salt and 1 to 2 parts by weight of natural candle.

In one embodiment of the present invention, the red ginseng liquid may have a Brix concentration of 5-15.

In one embodiment of the present invention, the source composition may be one having antioxidative activity.

The present invention also relates to a method for preparing a fermented soybean milk, comprising the steps of: mixing red lemon juice, soy sauce, syrup, tuna extract, sugar, licorice, garlic, dextrin, Heating the mixture at 40 to 60 DEG C for 20 to 40 minutes; Filtering the heated mixture, cooling the mixture to 20 to 30 캜, and adding and mixing starch; Further adding a natural candle to the mixture and dissolving the starch at a temperature of 70 to 90 DEG C for 20 to 40 minutes while heating the mixture; And fourth heating at 90 to 110 캜 for 5 to 10 minutes.

In one embodiment of the present invention, the red ginseng liquid may be a red ginseng liquid having a Brix concentration of 5-15.

In one embodiment of the present invention, the source composition comprises 50 to 60 parts by weight of red ginseng juice, 10 to 12 parts by weight of soy sauce, 7 to 8 parts by weight of starch syrup, 5 to 6 parts by weight of tuna extract, 2 to 3 parts by weight of sugar 1 to 2 parts by weight of licorice, 1 to 2 parts by weight of garlic, 3 to 5 parts by weight of starch, 4 to 5 parts by weight of dextrin, 2 to 3 parts by weight of salt and 1 to 2 parts by weight of natural candle.

The present invention relates to a sauce composition comprising red ginseng juice as an active ingredient and a method for producing the sauce composition. When a sauce for cooking is prepared using red ginseng juice, a new source And it has an effect of being able to pursue the economic activity of the fisheries industry and the food industry by making it possible to utilize the byproducts which are excellent in quality and sensuality in terms of taste and nutrition and further abandoned.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a schematic diagram of a process for producing a red ginger sauce of the present invention. FIG.
FIG. 2 is a schematic diagram of a method for measuring the electron donating ability of a natural herbal extract contained in a Hongge sauce of the present invention.
Fig. 3 is a schematic view of a method for measuring SOD-like activity of a natural herbal extract contained in Hongge source of the present invention.
Fig. 4 is a graph showing electron donating ability of the natural herbal extract contained in the Hongge sauce of the present invention.
FIG. 5 is a graph showing the result of measuring the SOD-like activity of the natural herbal extract contained in the Hongge source of the present invention.
FIG. 6 shows the sensory evaluation results of the red ginseng liquid used in the red ginseng sauce according to the present invention.
FIG. 7 is a graph showing sensory evaluation results of the Honggeon sauce prepared according to an embodiment of the present invention.

The present invention is characterized by providing a source composition comprising a red ginseng liquid as an active ingredient.

Red sea bream ( Chionoecefesjaponicus ), also called red sea bream , is distributed in the depths of 200 ~ 2,000m on the east coast coast of Korea. Its texture is soft, tastier and clear compared to hairy crab, crab and king crab. In general, it is consumed as edible food mainly after ripening due to the nature of tissue, while Hongge is easily exported by freezing crab meat obtained after ripening process because peel and muscle are easily separated after ripening. In addition, Hongge is a food that many people enjoy because of the unique taste and flavor of the processed foods such as Tassal and Grapese. However, it is known that red ginseng is rich in free amino acids, organic acids and APT-related compounds in red ginseng, and it is known that red ginseng is rich in 15% Processing method is not established and it is simply concentrated and consumed for domestic use or disposal, and it becomes pollution source of river and coastal marine environment. In addition, in the case of simple-enriched products, the economics are low and the energy cost due to enrichment is high.

In this respect, the present invention has devised a method for utilizing this red ginseng liquid as a cooking source, and has found that sauces prepared using red ginseng liquids contain not only a large amount of excellent nutrients but also excellent quality and sensuality. It can be used for cooking.

Accordingly, the present invention can provide a sauce composition comprising red ginseng juice as an active ingredient, wherein the source composition comprises 50 to 60 parts by weight of red ginseng juice, 10 to 12 parts by weight of soy sauce, 7 to 8 parts by weight of starch syrup, 5 to 6 parts by weight of sugar, 2 to 3 parts by weight of sugar, 1 to 2 parts by weight of licorice, 1 to 2 parts by weight of garlic, 3 to 5 parts by weight of starch, 4 to 5 parts by weight of dextrin, 1 to 2 parts by weight.

The method for preparing a sauce composition containing red ginseng liquid according to the present invention is characterized by mixing red ginseng juice, soy sauce, syrup, tuna extract, sugar, licorice, garlic, dextrin, A first heating step; Heating the mixture at 40 to 60 DEG C for 20 to 40 minutes; Filtering the heated mixture, cooling the mixture to 20 to 30 캜, and adding and mixing starch; Further adding a natural candle to the mixture and dissolving the starch at a temperature of 70 to 90 DEG C for 20 to 40 minutes while heating the mixture; And fourth heating at 90 to 110 ° C for 5 to 10 minutes.

The method for producing a sauce according to the present invention will be described in more detail. The raw sauce is firstly mixed with red lemon juice, soy sauce, syrup, tuna extract, sugar, licorice, garlic, dextrin, Heat the car. Wherein the mixing amount of the mixture is 50 to 60 parts by weight of red ginseng juice, 10 to 12 parts by weight of soy sauce, 7 to 8 parts by weight of starch syrup, 5 to 6 parts by weight of tuna extract, 2 to 3 parts by weight of sugar, 1 to 2 parts by weight of licorice, 1 to 2 parts by weight of garlic, 3 to 5 parts by weight of starch, 4 to 5 parts by weight of dextrin and 2 to 3 parts by weight of salt. In the first heating step, starch is added I never do that.

 In general, the red ginseng liquid may be a ginseng liquid obtained by processing red ginseng, that is, using a ginseng liquid generated after steaming red ginseng with steam or heat, or steamed red ginseng in a pot, Can be used.

The natural herb may also be a natural herbal extract obtained by using water or an organic solvent.

In addition, the natural herbal extracts used in the present invention may be those obtained by extracting and isolating natural extracts by using extraction and isolation methods known in the art, and the 'extracts' defined in the present invention may be prepared by extracting natural And may include, for example, a hot-water extract of natural herbs, a polar solvent-soluble extract, or a non-polar solvent-soluble extract.

As a suitable solvent for extracting the extract from natural herbs, any solvent acceptable in the art may be used, and water or an organic solvent may be used. Examples of the solvent include alcohols having 1 to 4 carbon atoms, acetone, ether, and the like, including purified water, methanol, ethanol, propanol, isopropanol, butanol, Various solvents such as benzene, chloroform, ethyl acetate, methylene chloride, hexane and cyclohexane may be used alone or in combination. It is not limited and preferably 70% ethyl alcohol can be used.

As the extraction method, any one of the methods such as hot water extraction method, cold extraction method, reflux cooling extraction method, solvent extraction method, steam distillation method, ultrasonic extraction method, elution method and compression method can be selected and used. In addition, the desired extract may be further subjected to a conventional fractionation process or may be purified using a conventional purification method. There is no limitation on the method for producing the natural herbal extract of the present invention, and any known method can be used.

 When the primary heating step is completed in the method of preparing the source composition of the present invention, the mixture is secondarily heated at 40 to 60 ° C for 20 to 40 minutes, so that the secondary heating can dissolve the rich flavor from the materials used, Taste and fragrance are enriched with combination of sweetness.

Thereafter, the heated mixture is filtered, cooled to 20 to 30 ° C, and starch is added thereto. The natural starch is added to the mixture, and the mixture is heated at 70 to 90 ° C for 20 to 40 minutes to obtain starch Dissolve. In this case, the amount of the natural herb may be 1 to 2 parts by weight based on the total weight of the composition.

The filtration can be performed using a filter paper, and the starch is preferably dissolved by using a whisk.

In the case of the present invention, the starch was added from the beginning without mixing with the materials later, because starch was used for the concentration-controlling agent of the source and thus added to the taste after all the ingredients had flavored, , And if the starch is added and heated for too long, it will be difficult to prepare quickly during the source preparation process.

Thereafter, the source composition containing the red ginseng liquid of the present invention can be prepared through the fourth heating step at 90 to 110 ° C for 5 to 10 minutes.

The red ginseng sauce composition prepared by the method of the present invention described above can have useful physiological activity in the body, and has particularly excellent antioxidative activity.

In addition, component analysis, physicochemical analysis and sensory analysis were performed on the red ginseng extract, which is the main active ingredient of the source composition and the source composition of the present invention, and it was found that the extract had a large amount of useful nutrients and excellent sensuality.

According to one embodiment of the present invention, in the case of the Honggeusa sauce composition containing red ginseng liquid prepared by the method of the present invention, as a result of the general composition analysis, moisture content 62.66%, crude protein 5.04%, crude fat 0%, carbohydrate 25.01% 7.29%, respectively.

In addition, amino acid content analysis showed that the essential amino acids were lysine (277.53 mg / 100g), arginine (254.38 mg / 100g), leucine (222.39 mg / (145.70 mg / 100g), methionine (66.97 mg / 100g), and histidine (46.84 mg / 100g). The content of non - essential amino acids was high except for cysteine (10.09 mg / 100g). Compared with the amino acid contents of the juice, the contents of histidine, leucine and valine were increased in essential amino acids, and the amino acids except for cysteine and tyrosine were increased in non - essential amino acids. Also, the content of glutamic acid, which is the cause of strong flavor of Honggeos sauce, was analyzed as 742.03 mg / 100g.

In addition, according to one embodiment of the present invention, the sugar content of the red ginseng liquid was varied with the concentration of the red ginseng liquid, and the degree of preference for the sugar content was increased as the concentration ratio was increased. As the enrichment ratio High preference.

Therefore, the inventors of the present invention have found that when a cooked sauce is prepared using a red ginseng liquid, it is possible to develop a new source capable of satisfying consumers' new prayers, and it is also excellent in taste and nutrition And it can be pursued economically by using crab processing by - products because it can pursue diversity of material activation of crab concentrate.

Advantages and features of the present invention and methods of achieving them will become apparent with reference to the embodiments described in detail below. Hereinafter, the present invention will be described in detail with reference to examples. However, these examples are for illustrating the present invention specifically, and the scope of the present invention is not limited to these examples.

<Reference example>

Preparation of reagents and materials

The red ginseng juice from the red ginseng product produced in Yeongdeok Agricultural and Fishery Products was collected, concentrated at 5 Brix, and stored for 2 days in the refrigerator (4 ℃) and frozen (-18 ℃). Frozen red ginseng juice was thawed in a refrigerator (4 ℃) for 2 days according to the preparation conditions of the sauce. The juice was concentrated at 10 Brix and 15 Brix and used in the experiment. The reagents used in this experiment were L-ascorbic acid, tris [hydroxymethyl] aminomethane, 1-1-diphenyl-2-picryl hydrazyl (DPPH) and Pyrogallol. (St. Louis, Mo., USA).

< Example  1>

Manufacture of sauce using red ginseng liquid

&Lt; 1-1 > Ingredients for preparation of Hongge sauce and preparation of formulations

Hongcheon concentrate used in the preparation of Honggeosu was obtained from the English Union of Yongdeok Agricultural and Fishery Products (Yeongdeok, Gyeongbuk) and was used by concentration (5 Brix, 10 Brix, 15 Brix) by concentration. Dextrin (beta-cyclodextrin, Were purchased and used from the IES Technology Research Center. (E-Mart Co., Ltd.), sweet potato flavor starch (Sungjin Co., Ltd.), soy sauce (tsumbo), tuna liquid (E-mart Co., Ltd.) ) Were purchased from Gyeongsan E - mart and used for the preparation of the sauce. The concentrate was purchased from Cheonjangcho (Gyeongbuk, Korea). At this time, the stem of Opuntia humifusa , which had been trimmed at Seolbyeon Jilnyeoncho (Gyeongbuk), was cut into 3cm size, and 70% ethyl alcohol was added at 10 times the weight of the sample. 5. The extracts were concentrated to 22 Brix with an evaporator (N-1000, Tokyo Rikakikai Co., Ltd., Tokyo, Japan) and lyophilized (Freeze Dryer, Ilshin Lab Co., Ltd., Korea). After freezing rapidly using an ultra low temperature freezer (ilshinbiobase, Dongducheon, Korea), it was used for the experiment.

The types and mixing ratios of the ingredients for preparing the sauce using the red ginseng liquid are as shown in Table 1 below.

<1-2> Hongge The juice  Manufacture of Used Sources

Each ingredient (starch and natural candle) used in Hongge sauce was accurately weighed and placed in a thick pan, boiled and boiled. When the temperature reached 100 ° C, the flame was reduced, the lid was covered, and the mixture was boiled at 50 ° C for 30 minutes to sufficiently dissolve the taste of the material. Whatman No. 5, filtered, and cooled to 30 ℃. The starch was completely loosened by using a whisk. Thereafter, the temperature of the source was raised to 80 ° C., and the starch was completely dissolved for 30 minutes. Then, the source temperature was raised to 100 ° C. and the mixture was boiled for 5 minutes to complete the red sauce. A schematic diagram is shown in Fig.

< Experimental Example  1>

Antioxidant activity analysis

<1-1> Electron donating ability measurement

The following experiment was conducted to examine the antioxidative activity of the red ginseng sauce prepared by the method of the present invention. The electron donating ability was measured by modifying the Blois method. 2 ml of each sample was added with 1.0 ml of 2 × 10 ^-4 M DPPH, left vortexed for 30 minutes, and then absorbed at 517 nm. The electron donating ability is represented by [1- (absorbance of sample addition sphere - absorbance of sample / absorbance of sample not added sphere)] x 100. A schematic diagram of a method for measuring electron donating ability is shown in Fig.

As shown in FIG. 4, DPPH radical scavenging activity of natural trichomes was found to be 11.13% at DPPH radical scavenging activity at a concentration of 300, 600 and 900 ppm of natural herbal extract (70% ethyl alcohol) 36.88% and 67.29%, respectively. Therefore, it was confirmed that the red ginseng sauce of the present invention containing natural herbal extract has antioxidant activity.

<1-2> Measurement of superoxide dismutase (SOD) -like activity

SOD-like activity was measured by adding 3 ml of tris-HCl buffer (50 mM tris [hydroxymethyl] aminomethane + 10 mM EDTA) and 0.2 ml of 7.2 mM pyrogallol to 0.2 ml of each sample according to the method of Marklund and Marklund After incubation for 10 minutes, the reaction was stopped with 1 ml of 1 N HCl, and the absorbance at 420 nm was measured. [1- (absorbance of sample - absorbance of sample / absorbance of sample without additive)] × 100. A schematic diagram of a method for measuring SOD-like activity is shown in FIG.

As shown in FIG. 5, the DPPH radical scavenging activity of the natural trichomes was examined. As a result, SOD-like activity was found to be 15.17% at 300, 600 and 900 ppm of the natural herbal extract (70% ethyl alcohol) 16.97% and 24.27%, respectively. Therefore, it was also confirmed from these results that the inventive Hongge sauce containing the natural herbal extract had antioxidant activity.

< Experimental Example  2>

Hongge Homemade  Component analysis

The present inventors performed the following component analysis on the red ginseng liquid, which is the active ingredient used for the preparation of the sauce of the present invention.

<2-1> General composition analysis

The content of moisture, ash, crude fat, crude protein and carbohydrate in red ginseng juice was quantitatively analyzed. First, the amount of moisture was determined according to the atmospheric pressure drying method. That is, the weight of the weighing bottle was firstly measured, the sample was added, the sample was heated in a 105 ° C. dry oven for 3 hours, and then the sample was weighed in a desiccator for 30 minutes.

The ash content of the crucible was determined by direct conversation method in accordance with AOAC, and a certain amount of sample was taken for 6 hours in a painting furnace at 600 ° C. After the sample was frozen for a certain time in a desiccator, Respectively.

The crude fat was measured by Soxhlet method. The powdery sample (10 g) was placed in a cylindrical filter paper, covered with a cotton pad, placed in a dryer at 105 ° C for 3 hours, and then dried in a desiccator. And extracted for 16 hours on a water bath at 65 ° C, the ether in the water was blown off and the weight of the fat was measured.

In addition, the crude protein was analyzed by Kjeldahl method. The collected sample was taken in a Kjeldahl digestion tube, and the decomposition catalyst and concentrated sulfuric acid were added. After heating, the dispersion was taken and 10 mL was taken in a 100 mL Erlenmeyer flask. The end of the cooling tube was then immersed in the dispersion. Subsequently, the decomposed sample was poured into the distillation apparatus, washed with a small amount of distilled water four times, added with 115 mL of 50% NaOH, and distilled. When the distillate reached 120 mL, the end of the tube was washed with a small amount of distilled water and titrated with 0.1 N NaOH solution.

The amount of carbohydrates was calculated as the carbohydrate content (%) by subtracting moisture, crude protein, crude fat, and ash content by 100% of the whole sample.

As a result of the analysis, as shown in Table 2, it was analyzed that the red ginseng extract had a calories of 74 kcal, moisture 81.56%, crude protein 1.6%, crude fat 0.55%, carbohydrate 15.66%, and ash content 0.63%.

 <2-2> Analysis of mineral content

In order to analyze the mineral and heavy metal contents, Kim et al. (Kim AK, Cho SJ, Kwak JE, Kum JY, Kim IY, Kim JH, Chae YZ 2012. Heavy metal contents and safety evaluation of commercial salts in Seoul J Korean Soc Food Sci Nutr 41: 129-135). About 0.5 g of the sample was taken in a beaker, and a certain amount of nitric acid (HNO ₃ ) was added to the watch glass. The sample was reacted for more than 5 hours on a hot plate at 50 ° C to dissolve it to become a yellowish clear solution. Open the watch glass and rinse off the acid-decomposed sample, place it in a beaker and evaporate. About 50 g of sample solution was prepared by diluting with distilled water so that the concentration of the evaporated acid was 5%. The inductively coupled plasma emission spectrometer (ICP-AES, JY Ultima2C, Jobin Yvon, France) was used to analyze Ca, Fe, K, Mg, Na, P and Ti contained in each sample. mass spectrometer (ICP-MS, ELAN DRC II, Perkin Elmer, Waltham, Mass., USA). The absorption wavelength of each element for mineral analysis is as follows. Ca 393.366 nm; Fe 259.940 nM; K 766.490 nm; Mg 279.553 nm; Na 589.592 nm; P 214.914 nm; Ti 336.121 nm. The content of heavy metals (mercury, lead, cadmium, arsenic) in red ginseng liquid was analyzed by ICP-AES. Each heavy metal standard stock solution was diluted with 2% HNO3 solution and used to make a calibration curve.

As a result of the analysis, as shown in Table 3, the inorganic content of the red ginseng liquid of the present invention was 58.42 mg / 100 g of calcium (Ca), 59.79 mg / 100 g of magnesium (Mg), 201.96 mg / (Mn), 0.02 mg / 100 g of iron (Fe), 0.12 mg / 100 g of iron (Fe), 0.04 mg of cesium (Se) (Co) of 0.02 mg / 100 g and aluminum (Al) of 0.21 mg / 100 g, respectively. In particular, calcium is known to be effective in preventing osteoporosis by minimizing bone loss and promoting bone mass formation during skeletal growth. The calcium content of the red ginseng liquid of the present invention is similar to the calcium content of broccoli (60.8 mg), indicating that the dietary calcium It may be enough to be used as a food for calcium supplementation.

<2-3> Amino acid content analysis

The standard amino acid solution was obtained from Waters Co. (Milford, Mass., USA) and 18 standard amino acids were mixed at a concentration of 0.125 mol / L, respectively, and the addition method was used. 50 μL of the sample and standard amino acid reagent were collected by concentration and vacuum-dried by pico-tag method. 20 L of the mixed solution of methanol: H 2 O: trimethylamine: phenylisothiocyanate = 7: 1: 1: 1 (v / v) And allowed to stand at room temperature for 20 minutes. Again, pico-tag method was used for vacuum drying, and 250 μL of the sample dilution was added to the column. Then, 90 L of the diluted sample was injected into the column. 30 mL of 75% ethyl alcohol was added to 2 mL of each sample, and the mixture was extracted on a water bath for 30 minutes and filtered. The residue was taken and extracted twice with 75% ethyl alcohol. The extracts were combined and evaporated to remove ethyl alcohol by evaporation in a water bath. The extracts were concentrated to about 1 mL in a water bath, diluted to 25 mL with citric acid buffer (pH 2.2), and treated with reagent preparation method. (Whatman, GE Healthcare Co., Buckinghamshire, UK) and analyzed by injecting 10 μL into the column. The HPLC used for free amino acid analysis was a water HPLC system (Waters 510 HPLC Pump), a Waters 717 automatic sampler, a Waters 996 photodiode array detector, a Waters gradient controller, a Millenium 2010 chromatography manager (Waters Co.) 3.9 mm x 300 mm, 4 m Waters pico-Tag, Pico Rivera, California, USA). The column temperature was 40 ° C and the flow rate was 1 mL / min. As the mobile phase, 140 μM sodium acetate (6% acetonitrile) was used as the buffer solution A and 60% acetonitrile was used as the buffer solution B.

As shown in Table 4, arginine (498.76 mg / 100 g), leucine (198.38 mg / 100 g), valine (166.73 mg / 100 g), phenylalanine (100 mg / 100 g) and isoflavone (90 mg / 100 g) were not detected in this study. The content of nonessential amino acids was higher than that of cysteine (23.52 mg / 100g) (126.76 ~ 466.88 mg / 100g). Especially, glutamic acid (466.88 mg / 100g), which is a major component for producing sauce, showed high content.

< Experimental Example  3>

Physicochemical characterization of red ginseng liquid

The physicochemical properties of the red ginseng extract, which is a major component of the red ginseng sauce of the present invention, were analyzed. Specifically, color, salinity, pH, viscosity and volatile basic nitrogen content were analyzed.

First, the chromaticity measurement was carried out by measuring the L value (lightness) indicating the intensity of light, the a value (redness) indicating the degree of redness using a color chroma meter (Model No. CR-300, Minolta Co., (Yellowness) indicating the degree of the difference between the values. The standard white board used was L = 95.31, a = 0.13, and b = 1.82.

In addition, the pH was measured by repeating filtration with 4 layers of gauze, 30 mL of filtrate, and 3 times at room temperature with a pH meter (Orion pH meter, Model 420A, USA) at room temperature.

The salinity was measured three times at room temperature using a salt meter (demetra Model TM-30D, Japan).

The sugar content was measured three times at room temperature using a refractometer (ATAGO PAL-1, Japan).

The viscosity of each sample was measured using a viscometer (Visco Basic-L (VBCL 100064), FUNGILAB, Barcelona, Spain) containing 50 mL of each sample in 50 mL of the same type of beaker while keeping each sample in a water bath at 60 ° C. The spindle used was measured repeatedly on LC3 and at a speed of 10 rpm for one minute.

The content of volatile basic nitrogen (VBN), which is a measure of protein degradation, was measured using the Conway microdiffusion method. 10 g of the sample was ground (H-24, HANIL Co., Korea), 30 ml of distilled water was added, and the mixture was homogenized at 800 rpm for 2 minutes. 1. Add 1 ml of the filtrate into the outer chamber of the Conway dish, add 1 ml of 0.01 N H2SO4 and 100 ㎕ of Conway reagent to the inner chamber. 1 ml of a 50% K2CO3 solution was injected into the outer chamber, sealed, carefully mixed and shaken, and incubated at 37 ° C for 120 minutes. After incubation, the cells were titrated with 0.01 N HCl solution. The blank test was performed by taking 2 ml of a 5% trichloroacetic acid solution instead of the sample extract and converting the required amount of 0.01 N-HCl into ㎎%.

As a result of the distillation, the color difference of the concentrate (5, 10, 15 Brix) according to the concentration of red wine was shown in Table 7. The lightness (L) was 21.51, 21.00, 20.22 And CC5 was the highest. The redness (a) was 0.08, 0.49, 0.51 in the order of CC5, CC10 and CC15, respectively, and the redness of CC15 was the highest. The yellowness index (b) was 0.57, 0.79, and 1.27 in the order of CC5, CC10 and CC15, respectively. Overall, lightness was highest in CC5, and red and yellow in CC15 were the highest. This is considered to be a value depending on the degree of concentration.

In addition, the analysis of other physicochemical properties is shown in Table 8. As a result of pH measurement, the pH values of CC15, CC10 and CC15 were 6.3, 6.3 and 6.2, respectively. The salinity was measured as 3.2%, 3.3% and 3.4% in the order of CC5, CC10 and CC15, respectively. As a result of measuring the viscosity, it was 7.9 cP, 7.9 cP, and 8.0 cP in the order of CC5, CC10 and CC15, respectively, indicating that the viscosity of CC15 was somewhat higher. The concentrations of CC15, CC10 and CC15 were 19.4 mg / 100 mL, 20.8 mg / 100 mL, and 20.2 mg / 100 mL, respectively. In general, aquatic products are fresh when the volatile basic nitrogen content is 5 to 10 mg / 100 g, and when the content is 15 to 25 mg / 100 g, If it is more than 50 mg and 100 g, it is assumed to be corrupt, and 20 mg / 100 g is suggested as the leading limit of fish processing raw materials. From this point of view, the analysis of physicochemical properties of red ginseng extract (concentrate) of the present invention revealed that CC15 was higher overall in the remaining items except pH, and as a result, And it was found that even if it is reused, it is not a problem in terms of food hygiene.

< Experimental Example  4>

Hongge Homemade  Sensory evaluation

The sensory test was conducted in 30 highly educated undergraduate and graduate students of the Department of Oriental Medicine Pharmacology at Daegu Haany University. Evaluation of the sensory evaluation for viscosity, sweetness, salty, sour, savory, fish smell and overall acceptability was made using the 5-point Likelihood Ratio The test was performed using the test method (1: very bad, 2: bad, 3: normal, 4: good, 5: very good).

As a result of the analysis, as shown in Fig. 6, the sensory evaluation of the concentrate (5, 10, 15 Brix) of the red ginseng liquid was carried out as follows. Viscosity of CC15, CC10 and CC15 were 1.1, 1.1 and 1.2 respectively. The sweetness of CC5, CC10 and CC15 was 2.4, 3.6 and 3.9, respectively. The salty tastes were 2.8, 2.3 and 1.7 in the order of CC5, CC10 and CC15, respectively. The sour taste was 3.1, 3.2, 3.1 in the order of CC5, CC10 and CC15, respectively. The richness was highest in CC5, CC10 and CC15 in the order of 3.8, 4.2 and 4.6, respectively. In the order of CC5, CC10 and CC15, the fish were 3.3, 3.5, and 3.6, respectively. Overall likelihood was highest in CC10, CC10, and CC15 in the order of 3.8, 4.5, and 3.7, respectively. Overall, the degree of preference for sugar content increased as the concentration ratio increased, but the degree of preference for salinity was low. The higher the concentration ratio, the higher the preference.

< Experimental Example  5>

example Bald  Ingredient Analysis for Honggeosu

As a result of the analysis of the active ingredients used for the preparation of red ginger sauce, the above analysis was performed on the red ginger sauce prepared by using these active ingredients in this experiment. The component analysis was carried out in the same manner as in Experimental Example 2, except that red ginseng sauce was used as a sample instead of red ginseng extract.

<5-1> General composition analysis of Honggeos sauce

The results are shown in Table 7 below. The results of analysis of common ingredients of Honggeos sauce are shown in Table 7, wherein the red ginger sauce had a heat content of 120 kcal, moisture 62.66%, crude protein 5.04%, crude fat 0%, carbohydrate 25.01%, and ash content 7.29%. The contents of carbohydrate and crude ash were increased, crude protein and crude lipid contents were the same as those of the red ginseng extract. This suggests that the ingredients added during the preparation of the sauce only affected the carbohydrate content.

<5-2> Analysis of amino acid content of Honggeos sauce

The amino acid analysis of the red ginseng sauce is shown in Table 8. The essential amino acids were lysine (277.53 mg / 100g), arginine (254.38 mg / 100g), leucine (222.39 mg / 100 mg of isoleucine was added in the order of 50 mg / 100 g of isoleucine and 70 mg / 100 g of methionine was added to the test solution. The content of nonessential amino acids was higher than that of cysteine (10.09 mg / 100g) (133.48 ~ 742.03 mg / 100g). Compared with the amino acid contents of red ginseng extract, essential amino acids increased histidine, leucine, and valine contents, while the nonessential amino acids increased the amino acids except cysteine and tyrosine. The content of glutamic acid, which is the cause of strong flavor of Honggeos sauce, was analyzed as 742.03 mg / 100g.

< Experimental Example  6>

Analysis of physicochemical characteristics of Honggeus sauce of the present invention

The physicochemical characteristics analysis of the red ginseng sauce of the present invention was carried out in the same manner as in Experimental Example 3 except that red ginseng sauce was used as a sample instead of red ginseng juice.

<6-1> Chromaticity analysis

The redness sauce was prepared by adding red ginger concentrate (5 Brix, 10 Brix, 15 Brix) and the chromaticity was measured. The results are shown in Table 9 below. The lightness (L) was highest in order of SCC5, SCC10, and SCC15 in the order of 16.26, 14.29, and 13.07, respectively. The redness (a) in the order of SCC5, SCC10, and SCC15 was 8.16, 9.87 and 10.55, respectively, and the redness of CC15 was the highest. The yellowness index (b) in the order of SCC5, SCC10 and SCC15 was 18.66, 19.79 and 20.68, respectively. Overall, lightness was highest in CC5, and red and yellow in CC15 were the highest. Compared with the colorimetric results of the red ginseng concentrate, the brightness of the red ginseng sauce was 8.48, the redness was 10.24, and the yellow color was 20.11. This may be due to the materials that darken the color of the source such as concentrate and soy sauce.

<6-2> Analysis of pH, salinity, viscosity, sugar content and volatile basic nitrogen content of Honggeos sauce The results of measuring the physicochemical properties of Honggeus sauce after adding Hongjee concentrate (5 Brix, 10 Brix, 15 Brix) Are shown in Table 10 below.

The pH values of SC15, SCC10 and SCC15 were 4.87, 4.73 and 4.17, respectively. The salinity was measured as 5.6%, 5.8% and 5.9% in the order of SCC5, SCC10 and SCC15, respectively. As a result of viscosity measurement, SCC5, SCC10 and SCC15 showed the highest values of 31.02 cP, 32.68 cP and 34.94 cP, respectively. As a result of measuring sugar content, SCC5, SCC10 and SCC15 showed 316 Brix, 34.4 Brix and 35.2 Brix, respectively. The concentrations of SCC5, SCC10, and SCC15 were 22.4 mg / 100 mL, 23.6 mg / 100 mL, and 23.9 mg / 100 mL, respectively. The physicochemical properties of Honggeos sauce were the highest in SCC15 except pH.

< Experimental Example  7>

Sensory analysis of the red ginger sauce of the present invention

The sensory evaluation was carried out in the same manner as in Experimental Example 4, except that the red ginseng sauce of the present invention was used as a sample instead of red ginseng juice.

As a result of the analysis, as shown in Fig. 7, the Hongge source viscosity of the present invention was 4.0, 4.1 and 4.0 in the order of SCC5, SCC10 and SCC15, respectively, and SCC10 was the highest. The sweetness of SCC5, SCC10 and SCC15 were 3.9, 4.2 and 4.7, respectively. The salty taste of SCC5, SCC10 and SCC15 was 3.8, 4.8 and 3.3 respectively. The sourness of SCC5, SCC10 and SCC15 were 3.0, 3.1 and 3.0 respectively. The richness of SCC5, SCC10 and SCC15 were 3.1, 4.5 and 4.87, respectively. SCC15, SCC10 and SCC15 were the highest in the order of 3.0, 3.0 and 3.1, respectively. The overall preference of SCC5, SCC10, and SCC15 was 3.2, 4.9, and 4.4, respectively. In the case of Honggeosus (SSC15), which had high sugar content, the highest degree of preference was found in sweetness, but the highest preference was obtained in SCC10 with sweetness, salty taste and richness evenly due to its strong salty taste.

As a result, the inventors of the present invention have found that, when the red ginseng sauce is prepared using the red ginseng liquid, the present invention can provide a new application method of the red ginseng liquid which has not been utilized in the past. It can be used for preparing a food source having excellent nutrients and flavor, and it is meaningful that it has established a manufacturing method for producing a sauce.

The present invention has been described with reference to the preferred embodiments. It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims. Therefore, the disclosed embodiments should be considered in an illustrative rather than a restrictive sense. The scope of the present invention is defined by the appended claims rather than by the foregoing description, and all differences within the scope of equivalents thereof should be construed as being included in the present invention.

Claims (7)

A sauce composition comprising red ginseng juice as an active ingredient. The method according to claim 1,
The sauce composition comprises 50 to 60 parts by weight of red ginseng juice, 10 to 12 parts by weight of soy sauce, 7 to 8 parts by weight of starch syrup, 5 to 6 parts by weight of tuna extract, 2 to 3 parts by weight of sugar, 1 to 2 parts by weight of licorice, 1 to 2 parts by weight of starch, 3 to 5 parts by weight of starch, 4 to 5 parts by weight of dextrin, 2 to 3 parts by weight of salt and 1 to 2 parts by weight of natural candle. 3. The method of claim 2,
Wherein the red ginseng liquid has a Brix concentration of 5-15. The method according to claim 1,
Wherein the source composition has an antioxidative activity. Mixing the red ginseng liquid, soy sauce, starch syrup, tuna extract, sugar, licorice, garlic, dextrin and salt, and firstly heating at 90 to 110 ° C;
Heating the mixture at 40 to 60 DEG C for 20 to 40 minutes;
Filtering the heated mixture, cooling the mixture to 20 to 30 캜, and adding and mixing starch;
Adding natural herbs to the mixture and heating the mixture at 70 to 90 DEG C for 20 to 40 minutes to dissolve the starch; And
And then fourthly heating at 90 to 110 캜 for 5 to 10 minutes. 6. The method of claim 5,
Wherein the red ginseng liquid is a red ginseng liquid having a concentration of 5 to 15 Brix. 6. The method of claim 5,
The sauce composition comprises 50 to 60 parts by weight of red ginseng juice, 10 to 12 parts by weight of soy sauce, 7 to 8 parts by weight of starch syrup, 5 to 6 parts by weight of tuna extract, 2 to 3 parts by weight of sugar, 1 to 2 parts by weight of licorice, 1 to 2 parts by weight of starch, 3 to 5 parts by weight of starch, 4 to 5 parts by weight of dextrin, 2 to 3 parts by weight of salt and 1 to 2 parts by weight of natural candle.

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