KR20170003319A - A method of Muchim sauce containing gang-hwa mugwort and food stuff using the same - Google Patents

Abstract

The present invention relates to a method for preparing an unsalted sauce containing fortified mugwort, and a processed food product using the sauce thus prepared. The present invention relates to an antimicrobial effect other than various health functional properties of mugwort, The present invention relates to a seasoning sauce having high antioxidant power and an edible processed food using the same.

Description

Description: TECHNICAL FIELD The present invention relates to a method for producing an unsalted sauce containing fortified mugwort and a processed food thereof,

The present invention relates to a sauce prepared by the method and an unprocessed food product using the sauce.

Artemisia L. is the largest genus belonging to Asteraceae and Chrysanthemum (Anthemideae). There are about 39 kinds of mosquito plants in Korea. The species are Yellow mugwort, Reed mugwort, Mugwort, and mugwort. Artemisia princeps Pamp.) refers to a mugwort native to Ganghwa Island and grows straight to about 70cm. The leaf is split into a lion-shaped leaf, and is mixed with the seeds and has a white hairs on its back and a distinctive scent. Sagabalssuk, A. sp * I) or Ssajuarissuk (A. sp * II or A. sp * III) has been used for a long time in the area of Ganghwa-gun, Gyeonggi- (Lee JH et al., A phylogenic analysis of Korean Artemisia L. based on ITS sequences, Korean J. Plant Res., 23, 293 -302,2010). Especially, the flavonoid components include eupailin, jaceosidin, eupafolin, apigenin, and hispidulin, and the phenylpropanoid components include 9-hydroxyeugenol, sesamin , and ursolic acid. In addition, triterpenoid components were found to have structures such as wrightial acetate, ursolic acid, amyrin acetate, and cycloartanol. Until now, many studies on physiological activity of mugwort have been made on various effects such as strong inhibitory action on stomach injury, induction of apoptosis through secretion of cytochrome c in blood cell (HL-60) cytoplasm, Of ethanol extract, methoxylated flavonoid eupatilin, has been actively studied for anti - cancer, anti - inflammation and antioxidation. In vivo experiments using other fermented fortified mugworts showed a significant inhibitory effect on serum AST, ALT and lactic dehydrogenase enzyme activities and the activities of antioxidant enzymes such as superoxide dismutase, glutathione reductase and glutathione peroxidase (HJ et al., 1984). In this study, we investigated the effects of augmentation of bone mineral density (BMD) on bone mineral density (BMD) and bone mineral density (BMD). As a result, most of the ginseng powder, which is a special product of Ganghwa, is sold as a primary processed product, and it is used as a material of moxibustion or as various forms of foods such as mugwort cake and mugwort cake (Korean Patent No. 10-1248949, 2013). However, since the demand for primary processed products is limited, it is urgent to create new demand for strengthened wormwood.

Sauce is a liquid or semifluid seasoning that has been used to impart flavor and color to dishes from the ancient Roman era. The sauce improves the taste, odor and color of the food, enhancing appetite and nutritive value, And combines ingredients during the cooking process. Sources used in Korea have been mainly used as simple sauce such as fermented sauce such as soy sauce, pepper or garlic, but various kinds of sauces have been rapidly developed and distributed according to recent economic growth and development of food culture. In recent years, interest in natural materials and the importance of tertiary functionalities related to health have increased in everyday foods, and there is a growing interest in food development using functional materials (Choi SK et al., Quality and Sensory Characteristics of Degree of Hot Taste, Korean Journal of Culinary Research, 16 (3), 268-277, 2010).

There are sashimi, sashimi and sausage rice, which is prepared by mixing sashimi with seasoning. The fish sashimi means that the fish meat of appropriate size is mixed with seasonings such as red pepper paste, sesame oil, garlic, and seaweed. It is a dish that is mixed together with the ingredients in the ingredients and rice, and is referred to as the raw fish sauce in the following. The sashimi which is applied to such fish syrup uses peeled fish flesh (Korean Patent No. 10-0900350, 2009)

Meanwhile, functional chicken meat nugget containing the extract of Mugwort is disclosed in Korean Patent No. 10-1248949, and functional pork bulgogi containing the extract of Mugwort mugwort, as well as a method for producing the same, Korean Patent Registration No. 10-1338176. Also, a method of manufacturing beer and a method of manufacturing the bean sprout comprising the fortified mugwort has been disclosed in Korean Patent No. 10-1184100. However, none of the above-mentioned literatures discloses a method for producing an unsalted sauce containing fortified mugwort and a processed food thereof.

Accordingly, it is an object of the present invention to provide a method for preparing an unsalted sauce containing fortified mugworts.

It is another object of the present invention to provide an unsweetened sauce containing fortified mugwort and a processed food without added thereto.

The above object of the present invention is achieved by a method for producing an extract of Guar Gum; The method of the present invention comprises the step of inoculating a licorice extract and a lactic acid bacterium obtained in the above step to a fermented lactic acid bacterium of the extract of Enteric mugworts and measuring the antioxidative effect of the extract of the mugworts and the fermentation broth of the lactic acid bacteria, Preparing an unsalted sauce to which an extract and a fermentation broth are added; And further comprising the step of preparing an untreated processed food using the untreated sauce obtained in the above step, thereby producing a dried beef truffle and an untreated beef truffle, and confirming the sensory evaluation and reduction effect of fish truffle.

The present invention provides a method for preparing an unsalted sauce having antioxidant and antimicrobial effect, which contains toughened mugwort, and the sauce prepared according to the above method has an excellent effect .

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a block diagram showing a method for preparing an unsweetened sauce containing an enhanced rape extract of the present invention and an unprocessed processed food added thereto.
BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a block diagram illustrating a method of manufacturing an unripe sauce containing a lactobacillus fermentation broth of the present invention.

Hereinafter, the present invention will be described in more detail by way of examples. However, the following examples are intended to illustrate the invention and are not intended to limit the scope of the invention.

In the present invention, strengthened warp worm is defined as wormwood which is harvested or cultivated in the degree of strengthening and is generally known as warp worm.

< Example  1> invention Strong Wormwood  Extract preparation

In the present invention, the mugwort was washed with water and aged in a shade for 3 years in a sea breeze. The ripening period is 1 to 5 years, most preferably 3 years.

3 to 10% by weight of rapeseed mugwort (lepidoptera) obtained through the above aging step and 90 to 97% by weight of purified water were mixed and stirred at 70 to 100 ° C for 6 to 24 hours until the solid content reached 1 to 1.5 ° Brix. The extract was filtered with a paper filter, and then sterilized at 90 to 100 ° C for 30 to 60 minutes to prepare an agaricus extract.

According to the present invention, when the first harvested rapeseed mugwort is harvested, the grass smells and the fragrance is strong. However, when aged for 3 years or more, the mugwort grows and the microorganisms present on the surface of the mugwort gradually fade due to natural fermentation so that the mugwort toxicity disappears. (Main Trust and Lee Sung-duk, mugwort moxibustion treatment, Sechang Media, p37, 2010).

< Example  2> invention Strong Wormwood  Preparation of lactic acid fermentation broth of extract

1 to 2% by weight of lactic acid bacteria fermentation broth or purified water was added to 97.9 to 98.9% by weight of the mugwort extract obtained in Example 1, 0.01 to 0.1% of licorice extract was fermented for 1 to 2 days, sterilized, Of lactic acid bacteria was prepared.

The fermentation broth of lactic acid bacteria used in the present invention may be any conventional fermentation broth of lactic acid bacteria, but in the present embodiment, Lactobacillus plantarum , Leuconostoc citreum fermentation broth was used. Licorice extract was purchased from Steventrico F in Daepyung.

< Experimental Example  1> invention Strong Wormwood  Effect of Extracts on the Shelf Life of Lactic Acid Fermentation Liquid

(1) Microbiological measurement

1 g of Lactobacillus fermentation broth of the extract of Mugwort mugwort and its extract prepared according to the above-mentioned Example was taken from Difco Lab. The plate count agar with BCP medium (hereinafter referred to as BCP medium) and the plate count agar medium (hereinafter referred to as PCA medium) were each inoculated with the diluted solution. Lactic acid bacteria were plated on BCP medium and normal bacteria were plated on PCA medium. The BCP medium with the diluted solution was cultured in a 30 ° C. incubator in accordance with the characteristics of the lactic acid bacteria. The PCA medium was cultured in a 37 ° C. incubator for 24 hours according to the characteristics of general bacteria, and then the degree of cell proliferation was measured by cell counting.

As a result of the experiment, as shown in Table 1, the lactobacillus fermentation broth of the present invention contains 3.3 × 10 ⁵ CFU / mL of lactic acid bacteria, and the number of general bacteria is significantly smaller than that of lactic acid bacteria.

Examination of Microorganism of Lactic Acid Bacteria Fermentation Liquor from the Enhanced Wormwood Extract of the Present Invention General bacteria (CFU / mL) Lactic acid bacteria (CFU / mL) Toucan extract 2.1 0 Fermented lactic acid bacteria extract 2.4 3.3 × 10 ⁵

(2) Measurement of general bacterial counts by storage period

The general bacterial count test according to the storage period was carried out in the same manner as Experimental Example 1- (1) of the present invention.

As a result of the experiment, as shown in Table 2, it was confirmed that the lactobacillus fermentation broth of the enhanced rape extract of the present invention had less general bacteria and improved shelf life over the shelf life than the rape rape extract.

The storage time of lactobacillus fermentation broth of Artemisia sp. CFU / mL Days saved 1 day 7 days 14 days 21st 28th Toucan extract 3.2 8.0 1.0 × 10 ² 4.9 × 10 ³ 2.9 × 10 ⁴ Fermented lactic acid bacteria extract 2.4 3.4 1.0 x 10 2.5 x 10 7.8 x 10

< Experimental Example  2> invention Strong Wormwood  Determination of Antioxidative Activity of Extracts and Their Lactic Acid Fermentation Liquids

First, 6 mg of 1,1-diphenyl-2-picryl-hydrazyl (DPPH, Wako, Tokyo, Japan) was dissolved in 50 mL of ethanol and mixed with the same amount of distilled water to prepare a DPPH reaction solution. Next, the rapamycin extract prepared according to Experimental Example 2 of the present invention and the lactic acid fermentation broth thereof were diluted 2.5 to 10 times with distilled water, and then 5 mL of the DPPH reaction solution was added to 0.5 mL of the diluted solution. The absorbance was measured at 517 nm. The resultant value was calculated according to the formula (1).

[ Equation  One]

As a result of the experiment, as shown in Table 3, it was confirmed that the antioxidant activity of the fortified wormwood extract of the present invention and the lactic acid fermentation broth thereof were remarkably improved.

Antioxidant activity of the extract of Artemisia princeps of the present invention and its lactic acid fermentation broth Dilution concentration 2.5 times dilution 5 times dilution 10 times dilution Toucan extract 30.9 47.8 88.7 Fermented lactic acid bacteria extract 37.1 65.2 97.4

< Example  3> invention Strong Wormwood  Extract and preparation of unfermented sauce containing the lactic acid fermentation broth

The raw mash flavor extracts prepared in Examples 1 and 2 and the lactic acid fermentation broths and the raw materials of the non-brewing sauce were mixed at the blending ratios shown in Table 4 to prepare an unsalted sauce containing fortified mugworts.

The composition of the present invention was prepared by adding the extract of Artemisia capillifera of the present invention and the lactic acid fermentation broth Unsalted Sauce 1 Unsalted Sauce 2 Enhanced agaricus extract of the present invention 20 to 60 wt% - The lactic acid bacterium fermentation broth - 20 to 60 wt% chili powder 8 to 15 wt% 8 to 15 wt% Plant height 20 to 30 wt% 20 to 30 wt% Sesame oil 10 to 25 wt% 10 to 25 wt% vinegar 1 to 5 wt% 1 to 5 wt% Sesame 1 to 5 wt% 1 to 5 wt%

< Example  4> Manufacture of Processed Food Using Uncooked Sauce

(1) Sashimi sliced

The raw fish sauce raw materials 1 and 2 prepared in Example 3 of the present invention were mixed at the blending ratios shown in Table 5 to prepare fish sauce raw fish fortified wormwood.

The sashimi sliced with the sauce of the present invention Sashimi sliced with raw Sauce 1 Sashimi sliced with raw Sauce 2 Unsalted Sauce 1 150 g - Unsalted Sauce 2 - 150g Chicory or leek 230 g 230 onion 50 g 50 g cabbage 50 g 50 g Tree 50 g 50 g cucumber 100 g 100 g Swim / Sashimi 350 g 350 g Sesame 50 g 50 g Lettuce 150 g 150 g Assorted sprouts 7 g 7 g

(2) Weeping sticks

Sauce raw materials 1 and 2 prepared in Example 3 of the present invention were mixed at the blending ratios shown in Table 6 to prepare an unglazed salty mustard-containing salmon roe.

The present invention relates to Sautéed Sausage with Sauce 1 Spicy bouillabaisse with sauteed sauce 2 Unsalted Sauce 1 150 g - Unsalted Sauce 2 - 150 g Fresh pepper 20 g 20 g onion 150 g 150 g cucumber 100 g 100 g Whelk 350 g 350 g Sesame 100 g 100 g Lettuce 150 g 150 g

< Comparative Example  1> Sensory Evaluation of Processed Food Using Uncooked Sauce of the Present Invention

The intensity of the color, flavor, taste, and overall acceptability of the spinach and the spinach, prepared in Example 4 of the present invention, and the generally prepared spinach and spinach prepared by the method of the present invention, (5: very good, 4: good, 3: normal, 2: poor, 1: very poor).

As a result of the experiment, it was confirmed that the processed foods containing the enhanced mugworts of the present invention had better flavor, taste, and overall acceptability than those prepared in general, as shown in [Table 7] and [Table 8].

Sensory evaluation of raw fish sauce using raw fish sauce color incense flavor Overall likelihood Sashimi sliced with raw Sauce 1 4.28 4.32 4.22 4.35 Sashimi sliced with raw Sauce 2 4.11 4.48 4.49 4.75 Common sliced raw fish 4.17 4.27 3.07 3.27

Sensory Evaluation of Mustard-Dried Mustard with Mustard Sauce color incense flavor Overall likelihood Sautéed Sausage with Sauce 1 4.01 4.24 4.33 4.29 Spicy bouillabaisse with sauteed sauce 2 4.00 4.18 4.57 4.42 A typical goat 4.29 4.44 3.89 3.48

< Comparative Example  2 > &lt; 2 &gt; Abatement effect

30 men and women aged 20 or older were panelists, 10 of which were fishy, 10 were fishy, 5 were fishy, and 1 was not. The fishy loin was salted using the sauce of this invention and the fish was removed from the fish. Respectively.

As a result, as shown in Table 9, it was confirmed that the fish sashimi containing salty mugwort of the present invention had a reduced fishy smell than that of the general fish sashimi.

The present invention relates to a method for preparing fish sauce using fish sauce Degree of fishy fish Sashimi sliced with raw Sauce 1 16.70 ± 2.8 Spicy bouillabaisse with sauteed sauce 2 10.18 ± 3.3 A typical goat 32.14 ± 1.2

The present invention has an effect of providing a method for preparing an unswounded sauce containing fortified mugwort, and also has an effect of providing a mugwort sauce having excellent antioxidant and antimicrobial effect by adding a mugwort extract and a lactic acid fermentation broth thereof, And it is a very useful invention in the food industry because it has an excellent effect of providing processed foods that have been removed from the fishy smell of fish.

Claims (5)

Wherein the extract is prepared by adding purified water to mugwort powder and then extracting it by hot water, followed by filtration.
[Claim 2] The method according to claim 1, wherein the extract is further fermented and sterilized by adding a lactic acid fermentation broth to the extract.
A fermented squid extract prepared according to the method of any one of claims 1 to 2 or fermented lactic acid bacteria.
A non-salty sauce characterized by containing the enhanced arthaxis extract or the lactic acid fermentation broth of claim 3 as an active ingredient.
A non-stick food characterized by the addition of the non-stick sauce of claim 4.

Images