KR20170005306A - The sauce composition for processed meat containing blackberry fermented vinegar, allium hookeri root and leaves, and a method of manufacturing the same - Google Patents
The sauce composition for processed meat containing blackberry fermented vinegar, allium hookeri root and leaves, and a method of manufacturing the same Download PDFInfo
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- KR20170005306A KR20170005306A KR1020150095041A KR20150095041A KR20170005306A KR 20170005306 A KR20170005306 A KR 20170005306A KR 1020150095041 A KR1020150095041 A KR 1020150095041A KR 20150095041 A KR20150095041 A KR 20150095041A KR 20170005306 A KR20170005306 A KR 20170005306A
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- South Korea
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- blackberry
- fermented vinegar
- vinegar
- sauce
- blackberry fermented
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
Abstract
Description
More particularly, the present invention relates to a sauce composition for processed meats comprising blackberry fermented vinegar, triangles roots and leaves, and a method of preparing the same.
As the national income increases and the food culture becomes westernized, the domestic consumption of meat consumption continues to increase, and the consumption pattern of meat consumption in addition to the conventional soup and roast in addition to the consumption of the Western style recipe The trend is increasing. Meat and accompanying sauces serve to enhance the taste of the food and to give it a color, as well as to increase the nutritional value and help digestion by adding the sub-materials. Furthermore, the food is kept moist and the ingredients are combined with each other, It improves appearance and quality. Consumption of these sauces is also increasing, and it is necessary to develop sauces that are suitable for Korean taste and have health functionalities.
On the other hand, typical sources that are mainly used in Korea include traditional sources such as miso, kochujang, and soy sauce. Kochujang has a good harmony with spicy, sweet, and rich flavor, and thus has a high value in various kinds of dishes. However, when it is directly applied to a dish due to meju flavor, high viscosity and dark color, In addition, miso and soy sauce have a unique fermentation, salty, and rich flavor, but many people dislike that unique flavor. Korean Patent Publication No. 10-1399470 and Korean Patent Laid-Open Publication No. 10-2012-0041027 disclose prior art documents on sources of meat processed foods.
On the other hand, vinegar has a long history, both east and west, and it can retard corruption by inhibiting the growth of harmful microorganisms in food due to its strong acidity and has additional health functionalities by various organic acids. These vinegar contains synthetic vinegar, which uses vinegar, acetic acid, water and spices, such as acetic acid fermented starch and alcohol, and various vinegar using fruits, fruits and cereals are on the market. Recently, it has been reported that blackberry is a natural antioxidant and can reduce the incidence of cancer and cardiovascular diseases according to recent studies. Korean Patent Laid-Open Publication No. 10-2013-004524 recently disclosed that the liver function improvement of blackberry vinegar Function is disclosed. In addition, the natural material, Samchae, is distributed in southern China, India, Bhutan, Sri Lanka and East Asia, and has three flavors of bitter taste, sweetness and spicy taste. The major pharmacological actions of the trifoliate are known to be excellent in antioxidant, anti-aging and immunity enhancement. The roots, leaves and flowers of these three plants can be used for edible and medicinal purposes.
The present invention has been proposed in order to solve the above-mentioned problems of the previously proposed methods. It is proposed to increase the viscosity of the sauce by mixing blackberry fermented vinegar with honey and tripe, and to increase the viscosity of the processed meat food It is an object of the present invention to provide a sauce composition for processed meats containing blackberry fermented vinegar, trifoliate roots and leaves, and a method for producing the same, which enables the senses to be sensed and provided with health functional properties.
In addition, the present invention provides a fermented vinegar, a blackberry root, and a sweet potato which can satisfy the taste from children to the elderly by adding sweetness while maintaining the taste and flavor of the fermented food vinegar, It is an object of the present invention to provide a sauce composition for processed meats containing leaves and a process for producing the same.
According to an aspect of the present invention, there is provided a source composition for processed meats comprising blackberry fermented vinegar,
Blackberry fermentation vinegar base sauce, chopped onion, triple root, and leaf powder as active ingredients.
Preferably, the blackberry fermented vinegar primary sauce comprises:
Blackberry fermented vinegar, and Specified Honey at a weight ratio of 70:30 to the total weight.
More preferably, the blackberry fermented vinegar has a weight-
The blackberry stock solution and purified water were mixed in a volume ratio of 1: 1, glucose was added to the weight of the blackberry stock solution in an amount of 1 wt%, the alcohol was added so that the initial ethanol concentration was 5 vol% The cultured Acetobacter aceti strain is added at 5 wt% based on the total weight, and then fermented at 26 ° C and 160 rpm for 72 hours.
Preferably,
The chopped onion is contained in an amount of 4.5 to 8.3% by weight based on the total weight of the sawn meat sauce, and the root root and leaf powder are mixed in a weight ratio of 1: %. ≪ / RTI >
Preferably,
Duck, chicken, cow, pig, and turkey.
According to an aspect of the present invention, there is provided a method for preparing a source composition for processed meats comprising blackberry fermented vinegar,
(1) a step of producing blackberry fermented vinegar;
(2) preparing a blackberry fermented vinegar basic sauce using the blackberry fermentation vinegar prepared in the step (1); And
(3) adding the chopped onion, triplex root and leaf powder to the basic source of the fermented blackberry fermented vinegar prepared in the step (2) and mixing the same.
Preferably, the step (1)
The blackberry stock solution and purified water were mixed in a volume ratio of 1: 1, glucose was added to the weight of the blackberry stock solution in an amount of 1 wt%, the alcohol was added so that the initial ethanol concentration was 5 vol% The cultured Acetobacter aceti strain is added in an amount of 5% by weight based on the total weight, and the fermented blackberry fermented vinegar can be prepared by fermentation at 26 ° C and 160 rpm for 72 hours.
Preferably, the step (2)
The blackberry fermented vinegar and the standard honey are mixed at a weight ratio of 7: 3 based on the total weight to prepare a blackberry fermented vinegar primary sauce.
Preferably, the step (3)
The blackberry fermented vinegar main source was mixed with the above-mentioned chopped onion at a ratio of 4.5 to 8.3% by weight based on the total weight of the sauce for the processed meat, and the mixture of the above-mentioned three-rooted root and leaf flour was mixed at a weight ratio of 1: And 4.5 to 8.3% by weight based on the total weight of the source.
Preferably, the method for preparing a source composition for processed meats comprising the blackberry fermented vinegar and the three root roots and leaves comprises:
(4) a packaging step of putting the mixed source composition in the step (3) into a heat-resistant packaging material pouch of a retort packaging material and thermally bonding at 170 to 180 ° C; And
(5) In the step (4), the packed source may be transferred to a retort chamber and sterilized for 5 to 20 minutes in hot water at 110 to 130 ° C.
Preferably,
Duck, chicken, cow, pig, and turkey.
According to the source composition for processed meat including blackberry fermented vinegar, triple root, and leaf proposed in the present invention and a method for producing the same, the viscosity of the sauce can be increased by mixing honey and a mulberry in the blackberry fermented vinegar, The fresh flavor of the processed meat meets the feel of the food, can be equipped with health functional.
Further, according to the present invention, the flavor and aroma of the fermented food vinegar can be maintained, and sweetness can be added to satisfy the taste from children to the elderly, and can be easily used for various foods.
BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a diagram showing the composition ratios of a source composition for processed meats comprising blackberry fermented vinegar, tripeaceous roots and leaves according to one embodiment of the present invention. Fig.
Figure 2 is a flow diagram of a method for preparing a source composition for processed meats comprising blackberry fermented vinegar and triple root and leaves according to one embodiment of the present invention.
3 is a view illustrating a process of producing a blackberry fermented vinegar in a source composition for processed meats comprising a blackberry fermented vinegar and a three-rooted root and a leaf according to an embodiment of the present invention.
Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings, in order that those skilled in the art can easily carry out the present invention. In the following detailed description of the preferred embodiments of the present invention, a detailed description of known functions and configurations incorporated herein will be omitted when it may make the subject matter of the present invention rather unclear. In the drawings, like reference numerals are used throughout the drawings.
In addition, in the entire specification, when a part is referred to as being 'connected' to another part, it may be referred to as 'indirectly connected' not only with 'directly connected' . Also, to "include" an element means that it may include other elements, rather than excluding other elements, unless specifically stated otherwise.
BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a view showing the composition ratios of a source composition for processed meats comprising blackberry fermented vinegar, triplex root and leaves according to an embodiment of the present invention. FIG. As shown in Figure 1, the source composition for processed meats comprising blackberry fermented vinegar and tripeaceous roots and leaves according to one embodiment of the present invention comprises a blackberry fermented vinegar primary source, chopped onion, As an active ingredient.
Blackberry fermented vinegar primary sauce can include blackberry fermented vinegar and speci fi c honey at a weight ratio of 70:30 to the total weight. If the content of honey exceeds 30%, the sweetness is strong and the flavor of the sauce is lowered. If the content of honey is less than 30%, the taste of sour may be strong. The manufacturing process of the blackberry fermented vinegar will be described later in detail with reference to FIG.
After washing, the onion is grinded with sand blender using a blender and prepared in the form of chopped onion. The chopped onion may be included in an amount of 4.5 to 8.3% by weight based on the total weight of the source for processed meat according to an embodiment of the present invention. By including these chopped onions, you can enjoy a harmonious flavor that goes well with processed meat products without harming the taste of the fermented vinegar sauce.
The triple root and leaf are dried and dried in a dryer, and are used in the form of triangular root and leaf powder. The triple root and leaf flour may be mixed in a weight ratio of 1: 1 to 4.5 to 8.3% by weight based on the total weight of the source for processed meat according to one embodiment of the present invention. These triple root and leaf powders contain useful substances capable of producing a variety of pharmacological activities, so that health functionalities can be added to the sauce.
FIG. 2 is a view showing a flow of a method of preparing a source composition for processed meat including a blackberry fermented vinegar, a three-rooted root and a leaf according to an embodiment of the present invention. As shown in FIG. 2, the method for preparing a source composition for processed meat including blackberry fermented vinegar, tripeaceous roots and leaves according to an embodiment of the present invention includes a step of producing blackberry fermented vinegar (S100) Preparing a blackberry fermented vinegar primary sauce using the prepared blackberry fermented vinegar (S200), and adding the mixed onion, triplex root and leaf powder to the blackberry fermented vinegar primary sauce prepared in step S200 and mixing Can be implemented. According to an embodiment of the present invention, a method for preparing a source composition for processed meats comprising a fermented blackberry fermented vinegar and a leafy root and a leaf according to an embodiment of the present invention comprises the steps of: mixing the source composition mixed in step S300 with a heat resistant packaging material pouch (S400) for thermally adhering at 170 to 180 DEG C in step S400, and transferring the packed source to the retort chamber in step S400 and sterilizing for 5 to 20 minutes in hot water at 110 to 130 DEG C (S500) .
FIG. 3 is a view illustrating a process for producing a blackberry fermented vinegar in a source composition for processed meat including a blackberry fermented vinegar, a three-rooted root and a leaf according to an embodiment of the present invention. Hereinafter, a process for preparing a blackberry fermented vinegar in a source composition for processed meat including blackberry fermented vinegar and triple root and leaf according to an embodiment of the present invention will be described in detail with reference to FIG.
3, the blackberry fermented vinegar is prepared by mixing the stock solution of blackberry and purified water in a volume ratio of 1: 1, adding glucose in an amount of 1 wt% based on the weight of the blackberry stock solution, And 5% by volume based on the total weight of the total amount of Acetobacter aceti strain cultured for 48 hours, and then fermented at 26 ° C and 160 rpm for 72 hours. At this time, if the amount of? T of the initial ethanol exceeds 5 vol%, the fermentation time is delayed and the sour taste becomes too strong. If the volume is less than 5 vol%, the fermentation time is reduced but the sour taste and flavor are weakened.
The specific mixing ratio of each component in steps S200 and S300 is as described above with reference to Fig. 1, and hence the following description is omitted.
In the meantime, in the sauce composition for processed meat including blackberry fermented vinegar, tripeaceous roots and leaves according to an embodiment of the present invention and the method for producing the same, the processed meat may be any one of duck, chicken, cow, pig and turkey Lt; / RTI >
Table 1 below shows the composition of the medium for culturing the acetic acid bacteria used in the production of the blackberry fermented vinegar in the source composition for processed meat including the blackberry fermented vinegar and the three root roots and leaves according to one embodiment of the present invention .
[Table 2] shows compositions of the components prepared in different contents in order to evaluate the sensory evaluation of the source composition for processed meats including the fermented blackberry fermented vinegar and three-rooted roots and leaves according to an embodiment of the present invention. Respectively.
In the following Table 3, the sensory evaluation results of the examples shown in the above Table 2 are shown by the 5-point scale method.
Sensory evaluation was carried out on the duck meat that had learned Examples 1 to 4, and it was provided to each 10 male and female college students residing in Korea, and the evaluation was carried out with 5 point scale preference degree. As shown in Table 3, the source compositions prepared according to the composition ratios of Examples 3 and 4 of the present invention showed the highest preference. In particular, it was confirmed that the source composition prepared in the composition ratio of Example 3 showed the highest preference.
The present invention may be embodied in many other specific forms without departing from the spirit or essential characteristics of the invention.
S100: Steps to manufacture blackberry fermented vinegar
S200: The blackberry fermentation vinegar main source preparation step using the blackberry fermentation vinegar produced in step S100
S300: adding the chopped onion, triplex root and leaf powder to the blackberry fermented vinegar primary sauce prepared in step S200 and mixing
S400: In step S300, the mixed source composition is placed in a heat-resistant packaging material pouch of a retort packaging material, and a packaging step of heat bonding at 170 to 180 DEG C
S500: Transferring the packaged sauce to the retort chamber in step S400 and sterilizing it in hot water at 110 to 130 DEG C for 5 to 20 minutes
Claims (11)
Wherein the composition comprises a blackberry fermented vinegar primordial sauce, a chopped onion, a three-rooted root and a leaf powder as active ingredients.
Wherein the blackberry fermented vinegar and the specified honey are contained at a weight ratio of 70:30 relative to the total weight.
The blackberry stock solution and purified water were mixed in a volume ratio of 1: 1, glucose was added to the weight of the blackberry stock solution in an amount of 1 wt%, the alcohol was added so that the initial ethanol concentration was 5 vol% Which comprises culturing Acetobacter aceti strain at a concentration of 5% by weight based on the total weight of the cultured Acetobacter aceti strain, fermenting the mixture at 26 ° C and 160 rpm for 72 hours, and cultivating the fermented blackberry fermented vinegar, Composition.
The chopped onion is contained in an amount of 4.5 to 8.3% by weight based on the total weight of the sawn meat sauce, and the root root and leaf powder are mixed in a weight ratio of 1: % Of the total weight of the fermented vinegar.
Wherein the composition is a processed food of any one of duck, chicken, cow, pig and turkey.
(1) a step of producing blackberry fermented vinegar;
(2) preparing a blackberry fermented vinegar basic sauce using the blackberry fermentation vinegar prepared in the step (1); And
(3) adding the black onion, triplex root and leaf powder to the basic source of the fermented blackberry fermented vinegar prepared in the step (2) and mixing the blackberry fermented vinegar, ≪ / RTI >
The blackberry stock solution and purified water were mixed in a volume ratio of 1: 1, glucose was added to the weight of the blackberry stock solution in an amount of 1 wt%, the alcohol was added so that the initial ethanol concentration was 5 vol% The fermented blackberry fermented vinegar is prepared by adding fermented Acetobacter aceti strain at a concentration of 5% by weight based on the total weight and then fermenting at 26 ° C and 160 rpm for 72 hours. ≪ / RTI >
Characterized in that the blackberry fermented vinegar and the specification honey are mixed at a weight ratio of 7: 3 based on the total weight to produce a blackberry fermented vinegar primary source. The blackberry fermented vinegar and the processed honeycomb ≪ / RTI >
The blackberry fermented vinegar main source was mixed with the above-mentioned chopped onion at a ratio of 4.5 to 8.3% by weight based on the total weight of the sauce for the processed meat, and the mixture of the above-mentioned three-rooted root and leaf flour was mixed at a weight ratio of 1: Wherein the ingredients are mixed at a rate of 4.5 to 8.3 wt% based on the total weight of the source.
(4) a packaging step of putting the mixed source composition in the step (3) into a heat-resistant packaging material pouch of a retort packaging material and thermally bonding at 170 to 180 ° C; And
(5) transferring the packaged sauce to the retort chamber in the step (4), and sterilizing the hot sauce for 5 to 20 minutes at a temperature of 110 to 130 DEG C, And leaves. ≪ / RTI >
Wherein the processed fermented vinegar is a processed food of any one of duck, chicken, cow, pig and turkey.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020150095041A KR20170005306A (en) | 2015-07-03 | 2015-07-03 | The sauce composition for processed meat containing blackberry fermented vinegar, allium hookeri root and leaves, and a method of manufacturing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020150095041A KR20170005306A (en) | 2015-07-03 | 2015-07-03 | The sauce composition for processed meat containing blackberry fermented vinegar, allium hookeri root and leaves, and a method of manufacturing the same |
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| Publication Number | Publication Date |
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| KR20170005306A true KR20170005306A (en) | 2017-01-12 |
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| Application Number | Title | Priority Date | Filing Date |
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| KR1020150095041A KR20170005306A (en) | 2015-07-03 | 2015-07-03 | The sauce composition for processed meat containing blackberry fermented vinegar, allium hookeri root and leaves, and a method of manufacturing the same |
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| Country | Link |
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| KR (1) | KR20170005306A (en) |
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2015
- 2015-07-03 KR KR1020150095041A patent/KR20170005306A/en not_active Application Discontinuation
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