KR20170063256A - Soybean paste sauce and preparation method thereof with added extracts of pear by sugar - Google Patents

Abstract

The present invention relates to a method for preparing a fermented soybean paste, which comprises mixing a certain amount of fish and sugar and adding to the fermented soybean meal, ground minced meat, ground chopped onion, chopped garlic, fruit vinegar, The present invention relates to a used soybean sauce source and a method for producing the same, comprising the steps of: (S10) mixing fermented soybeans and sugar in a sealed container for 3 to 4 months; Withdrawing the vessel from the fermented vessel and obtaining a submerged sediment (S20); Adding a pear and soybean paste to the above dipping solution and pulverizing the pulverized product by a pulverizer to prepare a pulverized product: (S30); And a step (S40) of preparing a ground bean sauce by adding chopped onion, chopped garlic, apple vinegar, and salt to the ground product and mixing the mixture uniformly.

Description

[0001] The present invention relates to a soybean paste sauce and a preparation method thereof,

The present invention relates to a method for preparing a fermented soybean paste, which comprises mixing a certain amount of fish and sugar and adding to the fermented soybean meal, ground minced meat, ground chopped onion, chopped garlic, fruit vinegar, And a method of preparing the same.

The abalone is a typical alkaline food which is beneficial to the human body, and has an edible rate of 80-82%, a moisture content of 85-88%, and a calorie of 39kcal / 100g. The main ingredient of calories is carbohydrate, among which the sweetness of sugar is 10 ~ 13%, which varies according to the variety.

Protein content is around 0.3%, which is not much different from other fruit, but it has excellent dietary fiber content and constipation (rectal action). Many reports of studies on the abdomen show that the abdomen contains chlorogenic acid, rutin, procyanidins, catechin, epicatechin, arbutin (4-hydroxyphenyl-β-D -glucopyranoside), polyphenol, and flavonoids, which are known to have excellent anticancer, anti-inflammation and antioxidant effects, and have attracted much attention. In the study of processed products using boats, the fermentation characteristics of fermented baclofen and the fermentation characteristics of fermented L.mesenteroides 51-3 isolated from Kimchi, Functional properties, optimum fermentation condition and quality characteristics for high quality wine production, quality change of fresh cut pear by fermented beverage of lactic acid bacteria, air and chemical additives using pear and fruit vegetables, pear with added pear and pear dry powder And yangguk have been studied, mainly focusing on beverage, alcohol, and life science. In sauces, it is used only as a supplementary ingredient added to basic sauce as softening agent to soften meat such as meat, meat, roast meat, and ribs by inferase and oxydase which are digestive enzymes contained in boats. It is necessary to study various aspects such as used products and sources.

On the other hand, sauces originate from the Latin 'Salsa', which means 'salt-based seasoning' as a liquid or semifluid seasoning that has been used since the ancient Roman times to produce the taste and color of dishes. These sources improve the taste, smell and color of the food to promote appetite, increase nutritional value, maintain moisture, and combine ingredients during cooking to make food harmonious. Recently, due to the westernization of diet and the fusion of eastern and western foods, many foods have been served with sauces, and accordingly, various sauces suitable for various foods are required to be developed. Especially, it has been found that natural materials have various physiologically active functions Research on the search for physiological activity from these resources and development as a functional food has been concentrated.

Doenjang is a fermented soybean fermented with traditional flavor and aroma. It is made with soybeans by using Aspergillus sp. As a carbohydrate raw material. It is a representative seasonal food in Korea. Soybean, which is the raw material of doenjang, is known to have excellent antioxidative properties by containing isoflavone, chlorogenic acid, isomers, caffeic acid and ferulic acid. Soybean fermentation Foods have been shown to have antioxidant properties and are known to have functional properties such as blood pressure lowering ability and thrombolytic ability. Studies related to doenjang sauce include gochujang sauce, doenjang sauce with walnut and sesame seeds, and related patents include doenjang sauce and its preparation method (Application No. 10-2006-0076567), miso sauce production method And a preparation method thereof (Application No. 10-2012-0129735), but there are still cases of miso soup made by using a dividing dip sole Source studies are insufficient.

Korean Patent Laid-Open No. 10-2008-0015182 (Mar. 29, 2008) Korean Patent No. 10-1002766 (December 14, 2010) Korean Registered Patent No. 10-1459839 (Nov. 31, 2014)

Disclosure of the Invention The present invention has been made to solve the above-mentioned problems. It is an object of the present invention to provide a doenjang sauce using a dip soaking that can remove odors of roast meat or fish, and increase taste and flavor, .

In order to accomplish the above object, the present invention provides a method for preparing a miso sauce using a dip soaking solution,

Mixing the pear and the sugar cut to a predetermined size and fermenting them in a sealed container for 3 to 4 months (S10); Withdrawing the vessel from the fermented vessel and obtaining a submerged sediment (S20); Adding a pear and soybean paste to the above dipping solution and pulverizing the pulverized product by a pulverizer to prepare a pulverized product: (S30); And a step (S40) of preparing a ground bean sauce by adding chopped onion, chopped garlic, apple vinegar, and salt to the ground product and mixing the mixture uniformly.

The blend ratio of the pear and sugar is 40 to 60% by weight of sugar and 40 to 60% by weight of sugar, and the pulverized product is a mixture of 25 to 30% by weight of a dipping solution, 5 to 20% by weight of miso, 50 to 70% And the soy sauce source is composed of 68.8-81.5% by weight of pulverized material, 10-15% by weight of onion, 1-3% by weight of garlic, 7-12% by weight of vinegar and 0.5-1.2% by weight of salt .

The soy sauce sauce according to the present invention produced by the above-described method has an effect of eliminating the specific odor of roast meat or fish and enhancing taste and flavor when it is eaten with roast meat or fish.

FIG. 1 is a flowchart illustrating a process of manufacturing a doenjang sauce containing a submerged sediment and a preparation method thereof according to a preferred embodiment of the present invention.
FIG. 2 is a flowchart illustrating a process of manufacturing a dispenser sink in a miso source using a dispenser sink and a method of manufacturing the same according to a preferred embodiment of the present invention.

Hereinafter, a doenjang source using a dip soaking liquid according to the present invention and a method for producing the same will be described in detail.

The method for preparing a doenjang sauce using a dipstick according to the present invention comprises: (S10) fermenting a vessel cut into a predetermined size and sugar in a sealed container for 3 to 4 months; Withdrawing the vessel from the fermented vessel and obtaining a submerged sediment (S20); Adding a pear and soybean paste to the above dipping solution and pulverizing the pulverized product by a pulverizer to prepare a pulverized product: (S30); And a step (S40) of preparing a ground bean sauce by adding chopped onion, chopped garlic, apple vinegar, and salt to the ground product and mixing the mixture uniformly.

First, the reason why fermentation is carried out in a sealed container for 3 to 4 months by mixing a pear and a sugar cut to a predetermined size is to extract and ferment the effective ingredient of the pear. In this case, the abdomen refers to the remainder excluding the ovary, and the blending ratio of the abdomen and the sugar is preferably 40 to 60% by weight: 40 to 60% by weight of the sugar.

On the other hand, the reason why the stomach is cut to a certain size is to quickly extract the effective ingredient of the stomach. The reason for removing the ovary from the stomach is to prevent the toxicity of the stomach from being extracted.

The vessel in which the vessel and the sugar are mixed is fermented in a sealed state at a temperature of 20 to 30 DEG C for 3 to 4 months because the effective amount of the vessel is 3 to 4 months.

Next, a step (S20) of extracting a fermentation broth from the sealed container to obtain a fermentation broth, which is the obtained fermentation broth, comprises the steps of: It is effective to control bronchitis, cough, and sputum because it is abundant in luteolin ingredient. It is effective when ingesting the dividing submerged solution when suffering from frequent cold in the season of change. It also contains protease, a digestive enzyme that breaks down proteins as a food. It acts to soften the tough tissues and dissolve cholesterol when used as a source of meat.

In particular, it has been reported in the academic circles that a large amount of carcinogens is excreted into the fermentation broth when the fermented broth is fermented after the carbohydrate such as barbecue is consumed. Therefore, it is very useful value as a functional food which is very beneficial to the human body.

When the dispenser solution of the step (S20) is prepared, the pear and doenjang are added to the dispenser solution and the pulverized product is prepared by grinding with a pulverizer (S30)

In this case, it is preferable that the composition ratio of the pulverized product comprises 25 to 30% by weight of the dipping solution, 5 to 20% by weight of miso, and 50 to 70% by weight of the pear.

On the other hand, in the step (S30), the fermented dip slurry is fermented and decomposed into other organic substances, so that the digestion and absorption power is improved when the fermented dip slurry is used by adding the raw material to the slurry. In addition, the embryo can activate not only all the enzyme components of the raw material but also other nutrients through the osmotic process of sugar, thereby forming a new organic material, thereby producing a physiologically active substance beneficial to the human body.

In the meantime, soybean paste used in the present invention uses soybeans as a main ingredient. Soybean is a high-protein food material and contains physiologically active substances such as saponin, isoflavones, and ipiriflavone. In addition, it is an excellent health food having effects such as anticancer effect, osteoporosis prevention, antihypertensive effect, antimutagenic effect and thrombolytic ability.

On the other hand, the dip slurry as one of the pulverized materials may be composed of 25% by weight to 30% by weight based on the total composition ratio. When the above-mentioned dispensing solution is added in an amount of less than 25% by weight based on the total composition ratio, the discharge of the active ingredient and the functional substance having various pharmacological actions, which are contained in the submerged sediment, is insufficient, and when added in an amount exceeding 30% by weight, It is difficult to exert a good effect in view of the sensibility.

Also, the soybean paste may be composed of 5% by weight to 20% by weight based on the total composition ratio. If the soybean paste is added in an amount of less than 5% by weight based on the total composition ratio, the soybean paste does not have a specific flavor. When the soybean paste is added in an amount exceeding 20% by weight, odor and stickiness unique to soybean paste may not be completely removed.

The boat may be composed of 50% by weight to 70% by weight with respect to the total composition ratio. If the above-mentioned composition is added beyond the above-mentioned composition ratio range, the flavor and flavor unique to the miso sauce of the present invention may not be properly diffused.

The above-mentioned submerged sediment, doenjang and pear are put into a blender or a crusher at the same time and pulverized, and the pulverized product is prepared.

Next, a step of preparing a miso sauce (S40) is carried out by adding chopped onion, chopped garlic, apple vinegar and salt to the ground product.

Hereinafter, the efficacy of the above components will be described.

The onion and garlic are added to the crushed material containing the submerged sediment to improve the taste. The onion has the effect of enhancing the gastrointestinal function and enhancing the physical strength by promoting blood circulation. In recent years, It is considered to be a preventive food for geriatric diseases because it lowers cholesterol concentration and increases blood flow of cardiovascular system. In addition, the doenjang sauce prepared by adding onion is effective to remove the unpleasant smell of meat, fish and the like when it is added to meat, fish and the like.

The above garlic is also called "白 楊 百利" because it has various benefits except strong fragrance. Today, the garlic is scientifically proved to be a well-being food. Garlic contains a large amount of nutrients such as calcium, iron, phosphorus, zinc, selenium, and alicin, which are beneficial to human body.

The apple vinegar is a very suitable foodstuff to be added to the doenjang sauce of the present invention, and has a fragrant smell as a raw material for apples, and also has a high acidity and a high acidity due to the malic acid contained in the ginseng.

The salt has the effect of decomposing food, facilitating the metabolism for treating the waste materials, purifying the blood vessels in the body, and helping digestion.

On the other hand, the pulverized material, which is one of constituents of doenjang sauce, may be composed of 68.8 wt% to 81.5 wt% with respect to the total composition ratio. The above ground product is a composition obtained by mixing a dip spore suspension, doenjang, and a pear mixture, and if it is added beyond the above-mentioned composition ratio range, it is difficult to obtain effects such as functionality, preference and flavor for the purpose of the present invention.

The onion may be finely divided and made up to 10% by weight to 15% by weight of the whole composition. When the onion is added in an amount of less than 10% by weight, the taste and flavor of the miso sauce is lowered. If the onion is added in an amount exceeding 15% by weight, the taste and flavor of the onion may be enhanced.

In addition, the garlic may be finely chopped and chopped, and may be composed of 1% by weight to 3% by weight of the whole composition. When the garlic is added in an amount of less than 1 wt%, the taste and flavor of the miso sauce is lowered. When the garlic is added in an amount exceeding 3 wt%, the taste and flavor of the garlic may be enhanced.

Here, the onion and the garlic are preferably sized to have a diameter of 0.1 mm to 0.3 mm. If the onion and the garlic are blended to less than 0.1 mm, the juice contained therein will escape and the whole taste will not be affected. If it is more than 0.3 mm, mixing with other ingredients may not be harmonized and the aesthetic taste and taste of the source may be deteriorated.

The apple vinegar and salt to be added to the soy sauce sauce may be added to the soy sauce sauce to control the concentration and taste of the soy sauce sauce, within the composition ratio described below.

The apple vinegar is added to increase the overall taste and flavor, and the apple vinegar may be composed of 7 wt% to 12 wt% in the total composition ratio. When the apple vinegar is added in an amount of less than 7% by weight, the preservation period can be shortened due to the addition of miso sauce. When the added amount exceeds 12% by weight, the amount of acetic acid increases and the taste is stimulated. .

On the other hand, the salt may be 0.5% to 1.2% by weight based on the total composition. If the salt is added in an amount of less than 0.5% by weight, the taste of the miso sauce may become insufficient. If the salt is added in an amount of more than 1.2% by weight, the overall taste of the miso sauce may be somewhat reduced.

The doenjang sauce added with the dip sole prepared as described above is prepared by repeatedly performing experiments to derive an optimum mixing ratio with various ingredients and can be taken with bread, meat, fish, seafood, etc., The functional materials contained therein and the functionalities of the listed foods are doubled to provide nutrients that are very beneficial to the human body and can provide a food having an increased taste and taste due to its excellent taste.

Hereinafter, the present invention will be described more specifically by way of Examples and Experimental Examples.

However, the scope of the present invention is not limited by the examples and experimental examples described below.

( Example  1) Manufacture of miso sauce Ⅰ

In the case of Doenjang sauce Ⅰ, 30g of doenjang was added, and 80g of pear dipping and 150g of pear were poured into a blender. 40g of onion and 7g of garlic were mixed with the shredded pear to a size of about 0.2cm and added with 30g of apple vinegar and 3g of salt Source.

( Example  2) miso sauce Ⅱ

To investigate the effect of size of onion and garlic on the sensory evaluation of soy sauce Ⅱ, miso soup 70g, pear 150g, onion 40g and garlic 7g were ground in a blender, and 30g of apple vinegar and 3g of salt To prepare a source.

( Comparative Example ) Soy sauce manufacturing

In order to compare the sauce suitable for grilled meat sauce, soy sauce sauce was prepared and compared with doenjang sauce Ⅰ and Ⅱ. The soy sauce sauce was prepared by adding 250 ml of duck bone marrow, 25 g of soy sauce, 65 g of dip soak, 50 g of mirin (cooked liquor) and 20 g of ketchup to the pot. After confirming the color and taste of the sauce, 10 ml of apple vinegar was added, and 5 g of water starch and 1 g of guar gum were added to adjust the concentration. When the concentration was increased, 2.5 g of salt was added to the liver, and 20 ml of balsamic vinegar (wine vinegar) was added thereto to prepare a soy sauce.

Table 1 shows the mixture ratio of the soybean sauce prepared in Example 1 and the soy sauce prepared in Comparative Example.

material Content (g) Miso 30 Dividend sink 70 ship 150 onion 40 garlic 7 Apple vinegar 30 Salt 3

material Content (g) Soy sauce 25 Dividend sink 65 Mirin 50 ketchup 20 gravy 250 Apple vinegar 10 Balsamic vinegar 20 Guar gum One Starch 5 Salt 2.5

( Experimental Example  1) Sensory evaluation

Sensory evaluation of two kinds of doenjang sauce added with dip soaking was carried out by quantitative descriptive analysis (QDA). In order to prepare two kinds of sauces added with dip soaking, we first investigated the effect of size of garlic and onion particles on the sensory evaluation and preference evaluation of the sauce, followed by selecting one source and carrying out physicochemical analysis It was prepared in two forms.

The doenjang sauce Ⅰ made garlic and onion with a diameter of about 0.2mm to make the sauce, and the doenjang sauce Ⅱ made the sauce by grinding garlic and onion into the grinder.

The strength test was conducted on 20 students from the Department of Food and Nutrition, University of Gwangju, Korea. The test method and evaluation characteristics were pre-educated, and the score was 9 points on a 9-point hedonic scale. The higher the score, the higher the score.

The intensity of the external appearance was checked within a range depending on how well the kneading, the glaze, and the color that gave the characteristics of the source were harmonized. The intensity of color was classified according to the degree of comprehensive color of soy sauce and miso sauce mixed with each other. In addition, the strength of the taste was expressed in terms of the degree of suitability according to the taste expressed by the soy sauce and the miso sauce to which the respective sauce materials were mixed. The intensity of the flavor was determined by the source-specific flavor of the ingredients of each source and the degree of the good-image flavor, indicating the degree of the source-specific flavor and good image flavor that the ingredients of each source were mixed with, And the degree of the unpleasant smell or the negative image which was felt when tasted, and the degree of remaining in the mouth after showing the taste. The viscosity was compared with a suitable degree of roughness as a source, and then the intensity was displayed. The overall quality was obtained by integrating the overall characteristics of each source, such as appearance, taste, smell, and aroma, and displaying the degree of feeling as 9 points with better strength.

Sources were supplied in disposable dishes in a fixed volume (20 ml), one sample was evaluated, the mouth was rinsed with bottled water and the other samples were evaluated. The sensory evaluation items were evaluated for appearance, flavor, color, odor, taste, aft, viscosity, and overall quality.

In order to confirm the harmony with smoked duck, smoked duck was baked and served with two kinds of sauces. Sensory agents were evaluated on the harmony of appearance, flavor, color, acidity, firmness, compatibility with duck smoked, overall acceptability, etc. for 100 adults. The same method was used. The sensory evaluation scale was repeated three times with 9 point scale method.

The results of sensory evaluations of two kinds of miso sauce prepared by adding dip soaking and varying sizes of garlic and onion diameters are shown in Table 3 below.

In the strength evaluation of the sauce, doenjang sauce Ⅰ showed higher flavor, taste and overall quality (p <0.05) than soy sauce sauce Ⅱ, and there was no difference in appearance, odor, color and viscosity.

On the other hand, in the evaluation of preference, in the case of doenjang sauce Ⅰ made with garlic and onion with a diameter of about 0.2 mm, the content of doenjang sauce Ⅱ was significantly increased in color, taste, . The results of this study indicate that soybean sauce Ⅱ has a smaller diameter after grinding garlic and onion compared to soy sauce sauce Ⅰ, resulting in a decrease in smoothness remaining in the mouth after ingestion of smoked duck. However, doenjang sauce Ⅰ removes the greasy posterior which was left in the mouth after the ingestion of smoked duck by chewing the garlic and the onion particles in the mouth, and generally combines the light taste, sour taste, And it is considered that the overall preference is high because it matches well with smoked duck.

Therefore, based on the results of sensory evaluation, doenjang sauce added with dip soaking was prepared by comparing the sensory evaluation with soy sauce sauce, which is made by mixing garlic and onion, and used as a physicochemical analysis sample.

The results of sensory evaluation of soy sauce sauce I and soy sauce are shown in Table 4 below.

Soy sauce sauce had high odor, color and viscosity, while soy sauce sauce I had high flavor, taste and overall quality (p <0.05). The strength of the tail showing the degree of remaining in the mouth after ingestion was higher than that of soy sauce Ⅰ. However, it was found that soy sauce miso sauce I was significantly lower than soy sauce sauce.

The color intensity of soy sauce sauce was significantly higher (p <0.05), while that of soy sauce sauce I was lower. These results suggest that the color of soy sauce and doenjang have different effects on the color image of sauce.

On the other hand, the strength of the appearance of each source was similar. The overall quality of soy sauce sauce I was significantly higher than soy sauce sauce (p <0.05). The soy sauce had a high score in appearance and color, but the lower score than the miso sauce in overall quality was due to breakage of the dipping sauce during the sauce manufacturing process, resulting in concentrated sugar, strong sweetness, It is judged to be the result that appears.

However, when compared with ordinary steak sauce, its quality does not deteriorate, and it is considered that soy sauce sauce can be commercialized in the future if the problem of soy sauce sauce is compensated. The miso sauce used the undiluted solution and used the undiluted solution. Therefore, it was considered that the sweetness and sweetness of the submerged sediment was further added to the taste of the miso sauce.

In addition, garlic and onion have been widely used in our diet since it has been widely used in our diet. It plays an important role in eliminating the odor of sauces and promoting appetite. It helps the digestive power of the stomach and activates the action of the intestines. .

The results of the evaluation of preference of soy sauce Ⅰ and soy sauce were similar to those of soy sauce Ⅰ and soy sauce. Soy sauce Ⅰ was highly evaluated in terms of taste, harmony with duck smoked, overall preference (p <0.05), and the preference of soy sauce sauce was high in color, thickness and aft (p <0.05). As described above, the soybean sauce I was prepared by grinding the garlic and onion particles in the mouth, thereby refreshing the oily tail that remained in the mouth after the ingestion of the smoked duck. In general, the protein taste, sour taste, It is well suited to smoked ducks because it suits the taste of Koreans on a daily basis, and overall preference is high.

( Experimental Example  2) General composition test

In this experiment, the components of the dip soils and the sources using them were analyzed as follows using the general component test method of Food Code.

Protein content was measured by micro-Kjeldahl method using a Kjeltec analyzer (Auto 1030, Tecator Co. Sweden), fat content by Soxhelt method and water content by atmospheric pressure heating drying method . The ash content was determined by using ash content method. Carbohydrate content was calculated by excluding contents of protein, lipid, ash, and moisture from the content of total. Free sugar content was measured by HPLC (WATERS, US / 717) for analyzing samples by filtration with 0.45 μm syringe filter. The column was made up of Sugar-pak (6.5 × 300 mm, Agilent Technologies, USA), the mobile phase was methanol-water (25:75 V / V) and the detector was Watertm 600S detector with a flow rate of 0.5 ml / min and an injection volume of 20 μl. Sucrose, fructose, glucose, galactose, manitol and sorbitol were used as reference materials. Table 5 below shows the components of each source.

ingredient Dividend sink Example
(Miso sauce I) Comparative Example
(Soy sauce) Calories (kcal / 100g) 208.5 ± 5.2 95.8 ± 4.9 105.7 ± 3.6 Water (g / 100g) 47.8 + - 8.3 75.1 ± 9.5 71.4 ± 8.5 Crude fat (g / 100g) 0.1 ± 0.0 0.6 ± 0.0 0.1 ± 0.0 Crude protein (g / 100g) 0.2 ± 0.0 1.5 ± 0.0 1.1 ± 0.0 Views min (g / 100g) 0.2 ± 0.0 1.7 ± 0.0 2.3 ± 0.0 Carbohydrate (g / 100 g) 51.7 ± 6.7 21.7 ± 7.0 25.1 ± 3.5 Free sugar (g / 100g) 42.7 ± 4.1 11.7 ± 3.7 18.4 ± 1.0

As shown in Table 5, the contents of moisture content of the submerged sediment were 47.8%, 51.5% of carbohydrate, 42.7% of free sugar, and the amounts of calories, carbohydrate, Ⅰ).

( Experimental Example  3) Total polyphenol content and antioxidant activity

Total polyphenol content

The undiluted solution and the two kinds of sauces were used as the diluted solutions of the undiluted solution and distilled water 10 times, respectively. The total polyphenol content of each sample was quantitated by modifying the Folin-Denis method of AOAC using the principle that the folin-reagent was reduced by the phenolic compound of the extract and developed into molybdenum blue. That is, _2% Na 2 CO ₃ and then put to stand for 30 minutes to 2㎖ stand for 30 minutes and then mixed into a 50% Folin-Ciocalteu reagent and 100㎕ spectrometer (Gene Spec Ⅲ, JP / U-3010 for each of the samples 100㎕ , Hitachi, Ibaraki, Japan) was used to measure the absorbance at 750 nm. Gallic acid was used as a reference material and total polyphenol content (mg / 100g) was determined by comparing gallic acid calibration curves. The experiment was repeated and the mean value was used.

( Experimental Example  4) Sulfation activity

DPPH  radical Scatters

Among the antioxidative activities of the undiluted solution and the two kinds of sauces, the antioxidative activity of the undiluted solution and the diluted solution of 10 times of distilled water were determined by measuring the reducing power against the safe lypical DPPH (2,2-diphenyl-1-picrylhydrazyl) Respectively. That is, 0.8 ml of 0.2 mM DPPH solution dissolved in 99.9% ethanol and 0.2 ml of each sample were added, mixed well, and left at room temperature for 30 minutes. Then, the absorbance of the DPPH solution was measured at 520 nm using a spectrometer (Gene Spec Ⅲ, JP / U-3010, Hitachi, Ibaraki, Japan). The DPPH radical scavenging ability (%) was expressed as a percentage difference between the absorbance of the sample and the non - irradiated sample.

ABTS  radical Scatters

ABTS (3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activity was measured by a modification of Shiddhuraju et al. The potassium persulfate (140 mM) dissolved in distilled water was added to 7.0 mM ABTS, allowed to stand in a dark was to generate ABTS ^{· +} radical. the radical the resulting solution at 734nm was adjusted to have an absorbance of 0.700 (± 0.05). scavenging activity by mixing the ABTS ^{· +} 950㎕ radical solution and sample solution 50㎕ Absorbance was measured after 6 minutes at 734 nm. The ABTS ^{· +} radical scavenging activity was expressed as a percentage using the absorbance of the sample added and no-added samples.

On the other hand, the total polyphenol content of the dip soaking solution and the 2-type source is shown in Table 6 below.

Item Dividend sink Doenjang sauce Ⅰ Soy sauce Total polyphenol content
(Mg / 100g) 71.2 ± 5.0 156.2 ± 13.4 147.7 ± 12.6 DPPH (%) 9.7 ± 3.7 17.0 + - 5.0 43.6 ± 6.3 ABTS ⁺ (%) 14.2 ± 7.5 17.0 ± 9.0 18.9 ± 2.1

The total polyphenol content of the submerged sediment was 71.2 ± 5mg / 100g. The polyphenol content of the Korean pear during the storage period was similar to that of 73.18mg / 100g of the 6 - month - However, the characteristics of Korean juices according to the heat treatment conditions were 121.3mg / 100g, which was shown in the analysis of total polyphenol contents of the fruit of each breed, as compared with 332.4 ± 0.7㎎ / 100g of 150p 1 hour treatment which had the highest polyphenol content . This result is considered to be due to the difference in the amounts of the extract components contained in the submerged sediments and the juices. However, the total polyphenol content of soy sauce was 156.7 ± 13.4㎎ / 100g, and the total polyphenol content of soy sauce was similar to that of soybean sauce. . It is considered that this is the result of adding functional ingredients such as balsamic vinegar, garlic, onion, and apple vinegar into the source of the sauce.

Table 3 shows the antioxidative activities of the dip soak and the two kinds of sauces. The DPPH radical scavenging activity was 9.7 ± 3.75% and the ABTS ^{· +} radical scavenging activity was 14.2 ± 7.5%. Some of the panelists reported 18.9% of DPPH radical scavenging activity, which was higher than the results of this experiment. These results suggest that the content of polyphenol in raw juice concentrate is higher than the content of polyphenol in the dip soaking. DPPH radical scavenging ability of 2 kinds of sauces added with dip soaking was 43.6 ± 6.3% in soy sauce and 17.0 ± 5.0% in miso sauce.

ABTS ^{· +} radical scavenging ability was 18.9 ± 2.1% in soy sauce and 17.0 ± 9.0% in miso sauce. The antioxidative activities of the two sources were similar to those of the other sources.

Therefore, it is possible to reduce the material cost and the amount of the sugar to be used rather than to use the juice by adding the submerged sediment instead of water when making the sauce, thereby reducing the material cost as well as reducing the cost of the functional ingredient of common source materials such as garlic and onion The functional ingredient of the present invention is added, and it is judged that a sauce having better health functional properties is produced.

If you use a common miso sauce or soy sauce as a source of dividing dipping sauce and eat it as a source such as a smoked duck or a steak, you can increase the functionality of the boat The intake of polyphenolic substances such as chlorogenic acid and quercetin is expected to increase. And garlic and onion added as a sub ingredient to doenjang sauce have a high polyphenol content, anticancer, antioxidant and antimicrobial activity, blood lipid lowering effect and blood sugar lowering effect. Therefore, when miso sauce is served with smoked duck sauce, It is believed that the functionality is a more favorable food compatibility.

In addition, the addition of a dividing dipping solution to the source may cause the functional ingredient contained in the fish to react with benzopyrene (BP) or 2-aminoanthracene (2-aminoanthracene), which is produced by smoking or cooking meat, , 2-AA) and polycyclic aromatic hydrocarbons (PAHs).

In the present invention, in order to improve the utilization of the processed food of the embryo of the present invention, the above-mentioned experimental example was used to prepare a dividing dip so that the two kinds of sauces (miso sauce and soy sauce) were developed and their physico- And to propose the functionality as a source for meat dishes. The final recipes were determined by theoretical recipe, mass cooking and sensory evaluation. In addition, the doenjang sauce was prepared with two types (soybean sauce Ⅰ and Ⅱ) of garlic and onion which were ground into 0.2cm size and crushed in a grinder so as to minimize the influence of the particle size of the material on sensory evaluation. As a result, the final source was identified and used as a sample for subsequent physicochemical analysis. The flavor, color, taste and overall quality of soy sauce sauce Ⅰ were higher than those of soy sauce sauce Ⅱ (p <0.05) in color intensity, taste, smell, smell duck and overall preference And received high scores (p <0.05). Therefore, doenjang source I was selected and used later as a physicochemical assay sample. Sensory evaluation with soy sauce showed that the soy sauce sauce had significantly higher odor, color and viscosity than soy sauce sauce Ⅰ (p <0.05). The smell, flavor, taste and overall quality of doenjang sauce Ⅰ were significantly higher p < 0.05). In the evaluation of preference of two sauce, miso sauce Ⅰ was significantly higher in taste, harmony with duck smoked, overall acceptability (p <0.05). Total DPPH radical scavenging activity was 9.7 ± 3.7% and ABTS ^{· +} radical scavenging activity was 14.2 ± 7.5%.

The total polyphenol content of the sauces added with dip soaking was similar to that of soy sauce (147.2 ± 12.6㎎ / 100g) and doenjang (156.2 ± 13.4㎎ / 100g). The DPPH radical scavenging activity of antioxidant activity was 43.6 ± 6.3% in soy sauce, 17.0 ± 5.0% in soy sauce, ^and 18.9 ± 2.1% in soy sauce and 17.0 ± 9.0% in soy sauce, respectively. Respectively.

In conclusion, soy sauce added with dip soaking does not differ slightly from miso sauce Ⅰ, but it has various antioxidant activities and safer storage stability as a source of meat sauce containing various functional ingredients of various source materials such as pear and dipping sauce, garlic, onion The possibility is high.

While the present invention has been described in connection with certain exemplary embodiments and experimental examples, it is to be understood that the invention is not limited thereto and that various changes and modifications will be apparent to those skilled in the art. It will be understood that various modifications and changes may be made without departing from the scope of the appended claims.

Claims (5)

Mixing the pear and the sugar cut to a predetermined size and fermenting them in a sealed container for 3 to 4 months (S10);
Withdrawing the vessel from the fermented vessel and obtaining a submerged sediment (S20);
(S30) of preparing a pulverized product by adding a donut and a doenjang to the dispensing dipper and pulverizing the same with a pulverizer; And
(S40) of preparing a ground bean sauce (S40) by adding chopped onion, chopped garlic, apple vinegar, and salt to the ground product and mixing them evenly. The method according to claim 1,
Wherein the mixing ratio of the vessel to the sugar is 40 to 60 wt%: sugar: 40 to 60 wt%. The method according to claim 1,
Wherein the pulverized product comprises a blend ratio of 25 to 30% by weight of a submerged sediment, 5 to 20% by weight of miso, and 50 to 70% by weight of a pear. The method according to claim 1,
Wherein the soy sauce source comprises a mixture ratio of 68.8 to 81.5% by weight of pulverized material, 10 to 15% by weight of onion, 1 to 3% by weight of garlic, 7 to 12% by weight of vinegar, and 0.5 to 1.2% &Lt; / RTI &gt; A miso sauce produced by the method of any one of claims 1 to 4.

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