KR20160128090A - Salad dressing composition contained powder of Japanese apricot and method for manufacturing thereof - Google Patents

Abstract

The present invention relates to a salad dressing composition containing Japanese apricot powder, which enables long term storage of food and has antimicrobial activity; and to a method for manufacturing the same. The manufacturing method comprises the following steps: (a) preparing Japanese apricot powder; (b) putting an additive in the Japanese apricot powder prepared at the step (a); and (c) mixing the Japanese apricot powder prepared at the step (a) with the additive prepared at the step (b) and stirring together. The additive consists of lemon juice, a Japanese apricot concentrate, Japanese apricot tea, olive oil, vinegar, oligosaccharide, salt, Japanese apricot flavoring, flesh of Japanese apricot, and sugar, thereby being able to increase the antioxidative activity of food.

Description

The present invention relates to a salad dressing composition containing a plum powder and a method for preparing the same.

The present invention relates to a salad dressing composition containing a plum powder and a method of preparing the same, and more particularly, to a salad dressing composition containing a plum powder containing a food for a long period of time and having a microbial sterilizing function, and a preparation method thereof.

Among the palatable foods used in Korea, seasoning foods are generally known as Western sauces such as soy sauce, soybean paste and hot pepper paste, tomato ketchup, mayonnaise and hot sauce. Westerners used meat sauces as stocks, so they used sauces with a variety of flavors and flavors. In Korea, grains were a stock, but in recent years, a variety of sauces have been developed.

Sauce is a food that enhances the flavor of the food while retaining the original flavor of the food. It plays an important role in determining the value and quality of the food. It improves the appetite by imparting taste and color in the Western cuisine. It serves to combine ingredients while food is being cooked. Dressing, a kind of sauce, is generally made by mixing ingredients without boiling and is classified as a cold sauce.

Such a dressing, for example, in a restaurant or a home, is accompanied by fruits, vegetables or breads, and the demand is continuously increasing in proportion to the trend of webbing trend which is a recent trend. Nowadays, the dressing which is sold in the market is made by mixing vinegar and fruit with mayonnaise as a basic ingredient, and the type of dressing or sauces is mostly composed of the product.

In recent years, salad dressing, which has a lower fat content than mayonnaise, is preferred at the time when the consumption of animal fat is increased and the incidence of adult disease is increasing as the diet is gradually westernized in Korea. However, research on salad dressing is still insufficient, Products are being sold.

For example, salad dressings made by fermenting plums, red peppers, oats, red wings, beets, shiitake mushrooms, omija, mandarin orange, angelica, persimmon and fruit are being developed.

Plum (Prunus mume Sieb. Et Zucc, Japanese apricot) is an alkaline food containing various nutrients such as fiber, minerals, organic acid, sugar, calcium and iron. Its origin is known as the Sichuan province of China and the mountainous area of Hubei province. According to the ancient book of Maternal Maternity (502 ~ 556) of China about 3,000 years ago, plum has been used as medicinal product as the oldest fruit, It has been reported that the seeds could not be used because they contain toxic substances unlike the others. Among cultivated cultivars of plum, many cultivated varieties have high yield, low yield, low yield, and domestically cultivated varieties include monocotyledonous, jade gem, and oyster, and their pharmacological effects such as antioxidant activity, It has been used for herbal medicine since its functionality has been acknowledged since ancient times.

In Japan, plum has been used long ago (about 1,500 years ago), and its name is recorded in the Kozaku, Manjiba, etc., and the plum was mainly cultivated for ornamental use for viewing the flowering trees. But the cultivation for the purpose of fruit production began in the middle of the Edo period. It was also said that it was used in foods and dyes for pickled plums or dried plums until the early Meiji era.

In Korea, since ancient times, plum trees have been cultivated in various places with an emphasis on ornamental use. It is recorded that there were Joseon dynasties in the Sejong silk geography and Joseon dynasties in the Gyeongsang provinces and the purchase of ume plum, ) Have recorded the efficacy and manufacturing methods for plums, oats, and white pills, and have been recorded in the Dongbok-boshi Inner Diameter section as 萬 應 丸, 大 환 丸, 戌 丸, Disease) describes the prescription and treatment methods using plums such as omegang, jaotang, and omumoguri. In the late period of the Joseon Dynasty, the utilization of mushrooms was highly utilized as a preparation guide, and the mushrooms were warm and tasty, and the lungs glowed, and the efficacy of Zigal, And it is said that it stops diarrhea.

The plum trees can produce good fruit only if the annual average temperature is over 12 ℃. Especially, it should prevent damage from low temperature in late February to early March. In warm regions, It is easy to get the East Sea if you come suddenly. At -5 ° C to -6 ° C during flowering, the reproductive organs do not suffer much damage due to temperature, but the insect activity is inhibited and the water does not function smoothly. Therefore, it is necessary to cultivate late cultivars in these regions, and plum is cultivated in the southern central region of Korea since it is suitable for wet areas in summer. The harvest time of the plum depends on the type and area of the plum, and the harvest time depends on the purpose of processing the plum. The harvest time is generally from the end of May to the beginning of July. Unlike other fruit, the harvested plum is fast growing and has a very high amount of respiration after harvesting. Therefore, it is necessary to remove the own heat of respiration by the method such as precooling immediately after harvest.

Recent studies have shown that plum contains more organic acid than the other fruits in Korea, the size of plum per breed and the size of flesh of the fruit during maturation. (4-ol), terpinen-4-ol (4-ol), and terpinen-4-ol as the fragrance components of the plum pulp. Benzyl alcohol, hexadecanoic acid, and the like have been reported. Studies on the development of processed foods have been carried out in many researches such as the physicochemical properties of plum pulp and plum juice, the changes of organic acids, free sugars and free amino acids during the fermentation of plums, and the development of functional beverages containing plum extract.

Studies on efficacy have reported blood lactic acid concentrations and serum lipid effects, hepatic damage and diabetes effects, and the effects on the proliferation of foodborne pathogens. In vitro, the antioxidant capacity of plum extract Research, and report on antioxidant active substances. In addition, plums improve the resistance and endurance of the body, accelerate fatigue recovery, research on the anticancer ability and biofunction, and the organic acids and inorganic substances such as citric acid in the plum are promoting gastric secretion in the body It has been reported that it has a great effect on fatigue recovery by promoting appetite, helping digestion and absorption, stimulating liver activity, and facilitating metabolism.

In addition, due to the improvement of the level of the consumers' eating habits, there is a growing interest in the health-oriented demand for food. The avoidance of chemical additives, food additives, is taking place strongly. Presently used preservatives are chemical compounds. Since the preservation effect, that is, the storage effect, is increased, the use thereof is increasing day by day. However, the preservatives permitted as food additives also have side effects and toxicity besides their intended functions like most chemical substances, thus posing a problem in their safety. For these reasons, a substitute preservative which is harmless to the human body is required, and the antimicrobial activity Research has long been conducted on the use of substances in food preservation. In nature, there are many known resources that have antibacterial activity. Plants, animals and microorganisms also have antibacterial function as various types of self defense. However, in order to use antimicrobial natural products as food preservatives, safety must be ensured. Therefore, it is desirable to extract antimicrobial components from plants and animals that have been continuously consumed by humans. In this respect, researches on the search and use of antimicrobial substances for food materials and herbal medicines, which have been widely consumed in everyday life, have been actively conducted. Most natural antimicrobials are often contained in plants and animals, and proteins, specific enzymes, organic acids, plant essential oils and certain plant components are known to exhibit antimicrobial activity, It is known.

Succinic acid, malic acid, tartaric acid and benzoic acid, which are acids in natural products, inhibit the growth of microorganisms by inhibiting the use of specific amino acids, and the number of carbon atoms contained in the tissues of animals and plants 12-18 fatty acids are also known as antimicrobial substances.

Contemporary people are more interested in aging than those of the past, and have been actively studying plums containing antioxidants, which inhibit indirect factors such as changes in diet and smoking, drinking and stress. The body protects itself by building an antioxidant defense system, but it is in a state of inadequate resistance to reactive oxygen species, which is increased when the antioxidant system is weakened or oxidative stress is applied. Therefore, increasing the antioxidant activity of the body through the intake of antioxidant components and the increase of the antioxidant enzyme activity is very important to combat cumulative oxidative damage. In addition, there is a growing interest in plum, a natural resource containing antioxidant substances .

One example of the technique using such a plum is disclosed in Documents 1 and 2 and the like.

For example, the following Patent Document 1 discloses a first step of fermenting and aging a plum, a red pepper, an otter, a red bean, a beet, a shiitake mushroom, an omelet, a mandarin orange, 5 parts by weight of red pepper extract, 5 parts by weight of red pepper extract, 5 parts by weight of red onion extract, 5 parts by weight of bit extract, 5 parts by weight of shiitake mushroom extract, 5 parts by weight of Schizandra chinensis extract, Weight portion and 5 parts by weight of persimmon extract, and a third step of stirring the mixture by the two steps.

In Patent Document 2, there is disclosed a method for preparing a dried celery, dried garlic, dried celery, dried persimmon, dried persimmon, dried persimmon, dried onion, dried persimmon, And dry paprika, wherein the salad persimmon dressing composition comprises 240 parts by weight of persimmon juice, 45 to 55 parts by weight of persimmon pickles, 350 to 370 parts by weight of pickle sauce, 20 to 30 parts by weight of apple vinegar, 10 to 15 parts by weight of lemon juice 4 to 6 parts by weight of salt, 10 to 15 parts by weight of onion, 1 to 1.5 parts by weight of pepper, 45 to 55 parts by weight of olive oil, 25 to 35 parts by weight of feta cheese, 2 to 3 parts by weight of dried basil, 6 parts by weight of dried oregano, 2 to 3 parts by weight of dried oregano, 10 to 15 parts by weight of dried onion, 10 to 15 parts by weight of dried garlic, 20 to 30 parts by weight of dry celery and 10 to 20 parts by weight of dried paprika ≪ / RTI >

Korean Registered Patent No. 10-1391713 (Registered on Apr. 28, 2014) Korean Registered Patent No. 10-1370279 (Registered on February 25, 2014)

The improvement of the quality of plum processed food produced in Korea and the development of characteristic products are urgently needed in a timely manner. Currently, plum processing methods are limitedly used, so it is necessary to present objective data and develop standardized processing products.

Disclosure of the Invention The object of the present invention is to solve the above-mentioned problems, and an object of the present invention is to provide a salad dressing composition containing a plum powder having antioxidant- And a method for producing the same.

Another object of the present invention is to provide a salad dressing composition containing a plum powder improved in flavor, color, flavor, and overall taste, and a method for producing the same.

In order to accomplish the above object, the present invention provides a method of preparing a salad dressing composition containing a powder of maesil, comprising the steps of: (a) preparing a powder of plums; (b) Adding the additive to the prepared plum powder; (c) mixing the plum powder prepared in the step (a) and the additive prepared in the step (b), and stirring the mixture, wherein the additive is selected from the group consisting of lemon juice, Plum tea, olive oil, vinegar, oligosaccharide, salt, plum flavor, plum pulp and sugar.

The salad dressing composition according to the present invention may further comprise: 0.7 to 2.1% by weight of a plum powder, 12.1 to 10.7% by weight of a lemon juice, 9% by weight of a plum concentrate, 8% , 3.5% by weight of vinegar, 19.5% by weight of oligosaccharide, 0.3% by weight of salt, 0.1% by weight of plum, 12.8% by weight of plum, and 16% by weight of sugar.

In addition, in the method of preparing salad dressing composition according to the present invention, the plum powder is selected by washing and washing the plum, and after removing water, freeze-dried at 40 ° C for freeze-drying, the seed of dried plum is removed, And is powdered.

Further, in the method for preparing salad dressing composition according to the present invention, the plum juice is rapidly frozen at -40 ° C for 48 hours, rapidly thawed in a water bath at 100 ° C, pressed with a presser, And concentrated under reduced pressure.

In order to achieve the above object, the salad dressing composition according to the present invention is characterized in that it is prepared by the above-described method of manufacturing a salad dressing composition.

INDUSTRIAL APPLICABILITY As described above, according to the salad dressing composition containing the plum powder and the method for producing the same according to the present invention, the processing technology of the plum is scientifically made, the distribution of the plum is smoothed through the development of the high- , It is possible to increase the incomes of farmers and to create employment for the local residents, thereby contributing to building a stable agricultural base.

According to the salad dressing composition containing the plum powder according to the present invention and the method for producing the same, the plum growing area has been rapidly increasing nationwide as the demand for plums has rapidly increased for the past 45 years. In addition, As the number of farms growing plums with the marquis of fruit trees has increased, it is estimated that the problem of overproduction will inevitably occur in 23 years after the present plum consumption pattern. In order to prevent the problem of overproduction of plums, It is possible to obtain an effect that consumption method must be searched.

According to the salad dressing composition containing the powder of the present invention and the method for producing the same, the antioxidant function can be imparted to the food, the paste can be stored for a long period of time, and the color, flavor, taste, Can be obtained.

FIG. 1 is a graph showing the results of measuring the antioxidative activity of plum extracts applied to the present invention,
FIG. 2 is a process diagram for explaining a process of manufacturing a salad dressing composition containing a plum powder according to the present invention,
FIG. 3 is a photograph showing a preparation state of a dressing to which a plum powder is added according to the present invention,
4 is a graph showing the results of measurement of the total polyphenol content of the dressing to which plum powder is added,
5 is a graph showing the results of antioxidative measurement results of dressings to which plum powder is added.

These and other objects and novel features of the present invention will become more apparent from the description of the present specification and the accompanying drawings.

First, the plums applied to the present invention will be described.

The plums used in the present invention (P. mume fruit) were purchased from May to July 2014 at a farmhouse in Noonan - myeon, Sunchon - si, Jeollanam - do and used as a sample.

Solvents and reagents for analysis, extraction and chromatography used in the present invention (Sigma-Aldrich Co., USA) were purchased and used as first-class reagents.

The general compositional analysis of plums applied to the present invention is as follows.

The general components were analyzed according to the AOAC method. That is, the water was calculated 105 ℃ direct drying method, ash is a 550 ℃ direct painting method, a crude protein is multiplied by the amount of nitrogen determined according to Kjeldahl method for nitrogen coefficient of 6.25, crude fat by soxhlet extraction, the amount of crude fiber is H ₂ SO ₄ -NaOH decomposition method. The content of soluble nitrogen was calculated by subtracting the content of crude protein, crude fat and crude fiber from the total amount.

The inorganic component analysis is as follows.

In other words, the inorganic components were analyzed by pretreatment by the dry decomposition method, and the analysis conditions are shown in Table 1. Weigh 0.5 g of the sample, and condense it at 550 to 600 ° C. Add 1 mL of distilled water and 0.5 mL of nitric acid, heat on a heating plate until white matter occurs, add 0.5 mL of nitric acid, This solution was used as a test solution. The quantitative determination of each inorganic component was carried out by preparing a standard calibration curve by preparing an atomic absorption colorimeter (Perkin Elmer Analyst 300) at standard concentrations of 1, 3 and 5 ppm for each element.

Table 1 below shows the conditions for analyzing the inorganic components.

Next, free sugar analysis of plums was carried out.

The free sugar component of the plum was analyzed by the method of Wilson et al. After centrifugation (3,000 g, 30 min), the supernatant was collected by filtration (Whatman No. 2), and the filtrate was subjected to Sep- pak C _18, and then analyzed by HPLC using a 0.45 μm membrane filter (Millipore Co., USA). The content was calculated by an external standard method using an integrating meter. The HPLC conditions are shown in Table 2. Table 2 below shows the free sugar analysis conditions.

 As the organic acid analysis, the components of the organic acid were analyzed in the same manner as in the free sugar method and analyzed under the conditions of Table 3 using HPLC.

Table 3 below shows the conditions for analyzing organic acids.

The content of total polyphenol was analyzed.

That is, 10 g of the sample was taken out by refluxing with 50 mL of 70% methanol, and the total polyphenol content was determined by Folin-Denis method and Diazo method. That is, 2 mL of the Folin reagent was added to the diluted solution of the extract, and after 3 minutes, 10% Na ₂ CO ₃ And the mixture was allowed to develop color. The color developed after one hour was measured at 760 nm and converted to standard tannin.

The antioxidant properties were measured as follows.

The antioxidant activity of the samples was measured by the hydrogen donation effect of DPPH (1,1-diphenyl-2-picrylhydrazyl) on each extract according to the Blois method. That is, 1 mL of 2 × 10 ^-4 M DPPH solution (dissolved in 99% methanol) was added to 2 mL of a certain concentration of the sample, vortex mixing was performed, and the mixture was reacted at 37 ° C. for 30 minutes. The absorbance of this reaction solution was measured at 517 nm using an absorption spectrophotometer. The results were expressed as the mean and standard deviation of the results obtained after three repeated experiments.

Next, fragrance components of plum applied to the present invention were analyzed.

The volatile flavor components of the plum were analyzed by Purge & Trap concentrator and GC-MS (gas chromatography mass spectrometer). That is, 1 g of each sample was placed in a sparger, and 10 mL of distilled water was added thereto. Then, helium gas was flowed from the lower portion of the sample to the upper portion thereof while being heated to 80 ° C. to collect volatile fragrance components And analyzed by GC-MS. The volatile flavor components of each peak were identified by using the spectrum of the Wiley library of GC-MS. The calculation method was the area percentage method. The instrument analysis conditions are shown in Tables 4 and 5.

Table 4 below shows purge & trap analysis conditions of the perfume ingredients, and Table 5 shows the GC-MSD analysis conditions of the perfume ingredients.

The results of the general composition analysis of plums are shown in Table 6. The moisture content of plum was highest at 91.38%, crude protein 1.35%, crude fat 0.83%, crude protein 0.66%, crude fiber 1.08% and soluble nitrogen 4.70%.

Table 6 below shows the general components of plums.

The contents of inorganic components of plums were analyzed.

The results of inorganic content analysis of plums are shown in Table 7 below. Four major species of K, Ca, Mg and Na were detected. The content of inorganic compounds was the highest at K 201.43 mg%, followed by Ca 15.60 mg%, Mg 10.17 mg% and Na 12.51 mg%.

Table 7 below shows the inorganic component content of plums.

The free sugar content of the plums applied to the present invention was also analyzed.

The results of analysis of free sugar content of plums are shown in Table 8. The major sugars of the plum were composed of glucose, fructose and sugar. The content of sugar was 1.13% for glucose, 1.68% for fructose and 0.95% for sugar. The content of fructose was higher than that of glucose and sugar.

Table 8 below shows the free sugar content of plums.

The organic acid content of plum was also analyzed.

The organic acid content of the plums is shown in Table 9 below. The total content of organic acids was found to be 1,087.50 mg%, followed by malic acid 822.36 mg% and oxalic acid 198.96 mg%. The total organic acid content was 2,108.82 mg% . The plum contains citric acid, malic acid and other organic acids to relieve fatigue and stimulate appetite. It is known that it is put into prescription when there is a fever disease or long cold and lack of moisture in Oriental medicine.

Table 9 below shows the organic acid content of plums.

The total polyphenol contents of the plums were also analyzed.

The phenolic hydroxyl (OH) groups present in the phenolic compounds have a property of binding to proteins and the like, and are known to have physiological activities such as antioxidant, anti-cancer and antibacterial effects. The total polyphenol content of the plum was measured to be 68.98 mg% as shown in Table 10. It is generally known that the increase in total polyphenol content tends to increase the bioactivity such as antioxidant.

Table 10 below shows the total polyphenol content of plums.

Next, the antioxidative properties applied to the present invention were measured.

The antioxidative activity of DPPH was determined by measuring the activity of a compound to eliminate free radicals by donating electrons to DPPH radicals. Due to the odd electrons it possesses, there is a strong absorption band at 518 nm, but phenolic ) When a compound is reacted with an electron donor that provides electrons to hydrogen, it receives electrons or hydrogen radicals to generate phenoxy radicals. Therefore, the absorption band disappears and becomes a stable molecule. In addition, the donated electrons are irreversibly bound to each other, and the color of purple DPPH gradually becomes thinner and the absorbance decreases.

Active oxygen is a causative agent of disease and aging in the human body and can be evaluated as a measure of the antioxidant capacity of active oxygen. Antioxidant activity of each extract is shown in Fig. 1. Ethanol and water extract Antioxidant activity was high.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a graph showing the results of measuring the antioxidative activity of plum extract applied to the present invention. FIG. In Fig. 1, A represents 0.1% vitamin C, B represents water extract, and C represents ethanol extract.

Analysis of fragrance components of plums is as follows.

The volatile flavor components of plums were analyzed by using purge & trap concentrator and GC-MS. As shown in Table 11, 16 kinds of volatile components were identified, and benzaldehyde was the highest at 30.82%. Benzaldehyde is produced by the decomposition of amygdalin, a cyanide glycoside present in the plum, and is a highly volatile aromatic aldehyde that produces a unique flavor of plum pickles and plum, and its derivatives are recognized as having anticancer activity Furthermore, when benzaldehyde is oxidized, it is converted into benzoic acid, which has a high preservative effect. It is known that benzoic acid has a strong bacteriostatic action and has a sterilizing and detoxifying effect.

Table 11 below shows the analysis results of the volatile flavor components of plums.

In the present invention, as described above for the purpose of developing processed products of plum, the results of analysis of the general components, minerals content, free sugar, organic acids, polyphenols, antioxidative activity and fragrance components of plums are as follows.

As a result of analysis of general components of plums, the content of moisture was 91.38%, crude protein 1.35%, crude fat 0.83%, crude protein 0.66%, crude fiber 1.08% and soluble nitrogen free water 4.70% And Na 4 species were detected. The contents of inorganic components were the highest with K of 201.43 mg%, followed by Ca of 15.60 mg%, Mg of 10.17 mg% and Na of 12.51 mg%, and the main sugar of plum consisted of glucose, fructose and sugar The contents of sugar were 1.13% and 1.68%, respectively. The content of sugar was 0.95%, and fructose content was slightly higher than that of glucose and sugar.

The total content of organic acid was found to be 1,087.50 mg%, followed by 822.36 mg of malic acid and 198.96 mg of oxalic acid. The total organic acid content was 2,108.82 mg% appear. The total polyphenol content of the plum was 97.98 mg%, and the antioxidant activity of ethanol was higher than that of water extract. A total of 16 volatile components were identified and benzaldehyde was the highest at 30.82%.

Hereinafter, the configuration of the present invention will be described with reference to the drawings.

FIG. 2 is a process diagram for explaining a process of manufacturing a salad dressing composition containing a plum powder according to the present invention.

As shown in FIG. 2, a method of manufacturing a salad dressing composition containing a plum powder according to the present invention is a method of preparing a salad dressing composition containing a plum powder, wherein a plum powder is first prepared (S10).

The plum powder was screened and washed in May-July 2014 in Choonam-myeon, Suncheon-si, Jeollanam-do. The plums harvested were washed and freeze-dried at 40 ° C for freeze-drying. The seeds of the dried plum were removed and pulverized And the powder was used as powder for manufacturing dressing.

Next, the additive is added to the plum powder prepared in the step S10 (S20).

The additives include lemon juice, plum concentrate, plum tea, olive oil, vinegar, oligosaccharide, salt, plum flavor, plum pulp, sugar.

Specifically, the salad dressing composition comprises 0.7 to 2.1% by weight of plum powder, 12.1 to 10.7% by weight of lemon juice, 9% by weight of a plum concentrate, 8% by weight of a plum tea, 18% by weight of olive oil, 3.5% by weight of vinegar, 0.3% by weight of salt, 0.1% by weight of plum, 12.8% by weight of plum pulp, and 16% by weight of sugar.

The plum concentrate was rapidly frozen at -40 ° C for 48 hours and then rapidly thawed in a water bath at 100 ° C and then juice was squeezed by a presser and concentrated under reduced pressure to 35 Brix on a 60 ° C water bath. : 1 ratio, leached per 60 days, and filtered.

Next, the plum powder prepared in the step S10 and the additive prepared in the step S20 were mixed and stirred (S30) to prepare the dressing according to the present invention.

The analytical, extraction and chromatography solvents and reagents used in the present invention (Sigma-Aldrich Co. USA) were purchased and used as first-class reagents.

The preparation of the mash dressing according to the present invention was prepared by mixing the 100% by weight of the whole dressing with 0.7, 1.4 and 2.1% by weight of the plum powder as described above,

Table 12 shows the blend composition of the dressing to which the plum powder according to the present invention is added.

FIG. 3 is a photograph showing a preparation state of a dressing to which a powder of maesil is added according to the present invention.

Next, the components of the dressing according to the present invention were analyzed.

The pH, total acid and sugar content of the dressing according to the present invention were measured.

The pH of the sample was measured using a pH meter (ATI ORION 940, USA). The total acid content was determined by centrifuging the sample, taking 2 mL of the supernatant and using 1% phenolphthalein as indicator and neutralizing with 0.1 N NaOH solution The citric acid coefficient was multiplied by 0.0064 and citric acid was used to measure the percent sugar content using a Brix sugar meter (K. FUJI). The sugar content was measured using a Brix sugar meter (K. FUJI).

According to the present invention, the chromaticity of the dressing to which the powder of maesil was added was measured by using Hunter's L (lightness) value, a (redness / greeness) value and b (yellowness / blueness) was repeated three times or more. The instrument was calibrated using a standard white plate with X = 80.84, Y = 82.22 and Z = 92.98.

The components of the organic acids were analyzed in the same manner as in the free sugar method and analyzed under the conditions of Table 3 using HPLC.

The total polyphenol content was measured as follows.

10 g of the sample was taken by refluxing with 50 mL of 70% methanol, and the total polyphenol content was determined by Folin-Denis method and Diazo method. That is, 2 mL of the Folin reagent was added to the diluted solution of the extract, and after 3 minutes, 10% Na ₂ CO ₃ And the mixture was allowed to develop color. The color developed after 1 hour was measured at 700 nm and converted to standard tannin.

The antioxidant activity of the samples was measured by the hydrogen donation effect of DPPH (1,1-diphenyl-2-picrylhydrazyl) on each extract according to the Blois method. That is, 1 mL of 2 × 10 ^-4 M DPPH solution (dissolved in 99% methanol) was added to 2 mL of a certain concentration of the sample, vortexed and reacted at 37 ° C. for 30 minutes. The absorbance of this reaction solution was measured at 517 nm using an absorption spectrophotometer. The results were expressed as mean and standard deviation. The results are shown in Table 1.

In the sensory test of the dressing according to the present invention, ten students who passed the preliminary examination were made a panel, and color, flavor, taste, and overall preference were evaluated by the 5 point rating method. , 5 points; Good, 4 points; Usually, 3 points; Bad, 2 points; Very bad, 1 point. The significance test of treatment was analyzed by Duncan's multiple comparison method using SPSS program.

Next, the sterilization of the dressing according to the present invention was measured.

The dressing with 1.4% by weight of plum powder added was vacuum packaged in 100 ml portions and sterilized at 60, 70, and 80 ℃ for 5, 10, and 15 minutes, and the total number of bacteria was measured by the plate agar culture method. The total number of microorganisms was determined by counting the number of microorganisms per unit volume by measuring the number of colonies by selecting a plate of 30 ~ 100 colonies after culturing on a Nutrient agar medium at 37 ° C for 24 hours.

The storage period was measured according to storage conditions.

According to the present invention, in order to measure the storage period according to the storage conditions of the dressing added with the powder of maesil, sterilized dressings were stored at 4 ° C and room temperature for 30 days, respectively. Respectively.

In order to confirm the pH change of the dressing with the powdered plum powder, the sterilized dressing was stored at 4 ℃ and room temperature for 30 days, and the pH was measured every 5 days.

Table 13 shows the results of measurement of pH, total acid and sugar content of the dressing to which the plum powder was added according to the present invention. The pH of the dressing added with plum powder was lower than that of the control. The total acid content was the highest as 6.49% in the 2.1% sample, and the sugar content was 50 Brix in the samples added with the plum powder.

Table 13 shows the results of measurement of pH, total acid and sugar content of the dressing to which plum powder was added.

Table 14 shows the results of measuring the chromaticity of the dressing to which the plum powder was added. The L value of whiteness of control was lowest at 22.52, and the whiteness value was higher with addition of plum powder, which was 27.35 at 2.1 wt%. The value of a showing redness was 0.04 ~ 0.30, and the value of b value showing yellowness was also higher in the control group than in the control group when the amount of plum powder was increased.

Table 14 below shows the chromaticity measurement results of the dressing to which the plum powder is added.

The organic acid content of the dressing according to the present invention is shown in Table 15. The total amount of citric acid was 1,620.75 ~ 3,751.40 mg%, followed by 1,122.09 ~ 1,501.40 mg% of malic acid, 1,102.81 ~ 1,118.62 mg% of acetic acid and 67.49 ~ 91.16 mg% of oxalic acid. And the total organic acid content was higher as the amount of plum powder added.

Table 15 below shows the organic acid content of plums.

The results of measuring the total polyphenol content of the dressing to which the powder of the present invention is added according to the present invention are shown in FIG. The amount of polyphenol in the control group was 68.98 mg% and that of the plum powder added was 114.40 ~ 261.31 mg%.

4 is a graph showing the results of measurement of the total polyphenol content of the dressing to which the plum powder is added.

The results of measuring the antioxidative properties of the dressing to which plum powder was added are shown in Fig.

The ethanol extracts showed higher antioxidative activity than the water extracts and the stronger the activity than the water extract.

5 is a graph showing the result of measuring the antioxidative activity of dressing to which plum powder is added.

The results of the sensory evaluation of the dressing prepared by varying the amount of the powdered plum according to the present invention are shown in Table 16. The preference of color and taste showed the highest preference in the 1.4% sample and the preference of the fragrance was 0.7 and 1.4%, respectively. In the case of 2.1% added group, the preference degree was the lowest, and the overall preference showed the highest preference in the 1.4% sample group at 4.3. As a result, adding 1.4% of plum powder seems to be most suitable for improving taste, color, flavor and overall acceptability.

Table 16 below shows the sensory evaluation results of dressing with different amounts of plum powder added.

Table 17 shows the results of inventing the microbicidal effect of the plum dressing according to the heating temperature and time. Since microorganisms were not detected at all temperature conditions, it is considered that the most suitable method is heat treatment at 60 ℃ for 5 minutes.

Table 17 below shows the results of total bacterial counts.

Next, the storage period of the salad dressing composition containing the plum powder according to the present invention was measured according to the storage conditions.

Table 18 shows the result of measuring the storage period of the dressing containing plum powder according to the storage conditions. As a result of the microbiological test by storage temperature, microorganisms were not detected in all the samples stored at 4 ° C and room temperature for 30 days, and it was confirmed that the dressing with the powder of plum powder had high storage stability.

Table 18 below shows the result of microorganism test according to storage conditions at 4 ° C and room temperature of the dressing.

 Table 19 shows the results of measuring the pH change according to the storage conditions of the dressing containing the powdered plum. The dressing stored at room temperature and 4 ℃ showed a tendency to increase with increasing storage period and decreased again after 20 days of storage.

Table 19 below shows the pH change of dressing according to storage conditions at 4 캜 and room temperature.

Although the present invention has been described in detail with reference to the above embodiments, it is needless to say that the present invention is not limited to the above-described embodiments, and various modifications may be made without departing from the spirit of the present invention.

The antioxidative properties of the food can be increased by using the salad dressing composition containing the plum powder according to the present invention and the preparation method thereof.

Claims (5)

A method of making a salad dressing composition containing plum powder,
(a) providing a plum powder,
(b) adding the additive to the plum powder prepared in the step (a)
(c) mixing and stirring the plum powder prepared in the step (a) and the additive prepared in the step (b)
Wherein the additive comprises lemon juice, plum concentrate, plum tea, olive oil, vinegar, oligosaccharide, salt, plum flavor, plum pulp and sugar. The method according to claim 1,
The salad dressing composition comprises 0.7 to 2.1% by weight of a plum powder, 12.1 to 10.7% by weight of lemon juice, 9% by weight of a plum concentrate, 8% by weight of a plum tea, 18% by weight of olive oil, 3.5% by weight of vinegar, 19.5% , 0.1% by weight of a plum flavor, 12.8% by weight of a plum pulp, and 16% by weight of sugar. 3. The method of claim 2,
Wherein the plum powder is selected by washing and drying the plum, freeze-dried at 40 ° C for freeze-drying at a temperature of 40 ° C, dried to remove seeds of the dried plum, and pulverized to powder at 60mesh. The method of claim 3,
The plum juice was prepared by quickly freezing the plum at -40 ° C for 48 hours, rapidly dissolving the plum in a water bath at 100 ° C, extracting it with a press, and concentrating it at a reduced pressure of 35 Brix on a water bath at 60 ° C. Way. A salad dressing composition, characterized in that it is prepared by a process for the preparation of a salad dressing composition according to any one of claims 1 to 4.

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