KR20170085253A

KR20170085253A - Producing methods of wellbeing sauce paste

Info

Publication number: KR20170085253A
Application number: KR1020160004649A
Authority: KR
Inventors: 김규태
Original assignee: 김규태
Priority date: 2016-01-14
Filing date: 2016-01-14
Publication date: 2017-07-24

Abstract

The present invention relates to a method for producing well-being pomegranate containing Cheongyang red pepper, Aronia, Perilla oil, soy sauce, beef and complex seasoning. The saxamus prepared by the method of the present invention has improved taste and flavor compared with the conventional saxamus, and can be easily used as a health functional food having an effect of reducing cholesterol by the addition of aronia.

Description

{Producing methods of wellbeing sauce paste}

The present invention relates to a method for producing well-being pomegranate containing Cheongyang red pepper, Aronia, Perilla oil, soy sauce, beef and complex seasoning. In detail, the present invention relates to a composition containing 1 to 5 parts by weight of Aronia, 5 to 20 parts by weight of perilla oil, 15 to 25 parts by weight of soybeans, 25 to 35 parts by weight of beef, and 2 to 7 parts by weight of complex seasoning, based on 100 parts by weight of Cheongyang red pepper And a method for producing the well-being wrapped bean sauce.

Generally, when meat is consumed in a home or a restaurant, it is common to eat it with vegetables in order to suppress the oily taste of meat. Bean paste, which is sold in the market, is prepared by mixing a certain amount of doenjang with kochujang.

However, there is a problem in that the ratio of salt is high in case of producing ganoderma lucidum using Kochujang and doenjang as a base, and there is a possibility that the sodium content, which causes various adult diseases, may be consumed above the standard value. Especially, If you become accustomed to be able to eat a large amount of sodium even if you are an adult, it is important to eat foods that are not too salty when touched by foods like soy sauce. A method of controlling the intensity of hot spices is required for proper intake of sesame seeds. At this time, a scoville (scoville, heat unit, SHU) unit is used to objectively compare the intensity of the spicy taste. Scoville is named after the American scientist Wilbur Scoville, who first proposed a unit of spicy taste, which means the content of capsaicinoids.

Cheongyang red pepper, which is one of the domestic red pepper, contains alkaloid. Capsaicin, which is a spicy ingredient of red pepper, is contained in a larger amount than other red peppers, and rich in vitamins and minerals.

Aronia is also known as choke-berry (the choke-berries), King's Berry, and is the fruit of the Aronia tree. Rosaceae is a perennial plant and originates in North America. Flowers and fruits bloom in May, and fruit can be harvested from August to September. It grows well at temperatures below -40 degrees Celsius, intense ultraviolet rays, and harsh environments. It is used for edible or medicinal purposes. It is used as a raw material for food coloring and also for ornamental purposes. It has a tannin-like flavor and a sweet taste, but it has a dagger of up to 17 bricks. The tannins in the fruit are the most immediately after harvest, and when they age over time, the taste decreases. Anthocyanins, which are found in Aronia, are known to have antioxidant activity, which not only prevents aging but also has a good anti-cancer effect. It is also known to be of great help in the treatment of blood-related diseases such as vision improvement, heart and blood vessel disease, and stroke. It is also known that cholesterol-lowering effect has recently been achieved.

Therefore, the inventors of the present invention focused on the fact that when the saxamus is prepared with the use of a material having an effect of inhibiting the absorption of cholesterol in the body, the health functionalities can be imparted, , And having a low salty taste and cholesterol reducing effect by using aronia as a main ingredient, thereby producing a sesame seed having high health functional properties.

Korean Patent No. 10-0905042, Korean Patent No. 10-1114977, Korean Patent Publication No. 10-2015-0085238 and the like have been disclosed as a technology relating to a sweet potato containing chili pepper. However, No specific functionality is identified as being granted. Korean Patent Registration No. 10-0376596 discloses a technique for cholesterol-lowering cholesterol combined with nuts and seeds, but it is confirmed that the technical structure and effect are different from those of the method for producing seashells of the present invention.

Korean Patent No. 10-0376596, entitled "Method and a composition for producing cholesterol-lowering cholesterol-lowering cholesterol-containing nuts and seeds," Applicant: Weed International Co., Ltd., Registered Date: Mar. 06, 2002) Korean Patent No. 10-0905042 (title of the invention: sauce containing pepper and its preparation method, applicant: Yong Wook Kim, registered on June 22, 2009) Korean Registered Patent No. 10-1114977 (the name of the invention: a process for producing pine mushroom, and a pine mushroom produced by the same, applicant: Min Shin-on, Feb. 03, 2012) Korean Patent Laid-Open No. 10-2015-0085238 (the name of the invention: Cheongyang red pepper-containing waxy gum and its preparation method, applicant: Soonja Kim, published on Jul. 23, 2015)

Shin JaeJun. Development of functional antioxidant and cholesterol control products from anthocyanin-containing materials. HELLE BIO. In 2013.

It is an object of the present invention to provide a method for producing well-being pomegranate containing Cheongyang red pepper, Aronia, Perilla oil, soy sauce, beef and complex seasoning. In detail, the object of the present invention is to provide a soybean paste comprising 1 to 5 parts by weight of Aronia, 5 to 20 parts by weight of perilla oil, 15 to 25 parts by weight of soybeans, 25 to 35 parts by weight of beef and 2 to 7 parts by weight of complex seasonings And a method for manufacturing a well-being poultice containing soy sauce.

(1) preparing a raw material for a sesame seed, which comprises Cheongyang red pepper, Aronia, perilla oil, soy sauce, beef and a compound seasoning;

(Step 2) heating the perilla oil;

(Step 3) Mixing and frying beef with sesame oil; And

(Step 4) adding Cheongyang red pepper, Aronia, complex seasoning and soy sauce to beef and roasting;

And a method for producing a well-being sesame field.

In the above step 1, the raw material for the hot water condiments comprises 1 to 5 parts by weight of Aronia, 5 to 20 parts by weight of perilla oil, 15 to 25 parts by weight of soy sauce, 25 to 35 parts by weight of beef, 2 to 7 parts by weight may be prepared.

In the above step 2, the perilla oil can be heated at 110 to 160 ° C for 2 to 5 minutes.

In step 3, the mixing and roasting of the beef in the perilla oil may be carried out at 110 to 160 ° C for 5 to 15 minutes.

In step 4, the step of adding chrysanthemum chili, aronia, complex seasoning and soy sauce to beef and roasting can be carried out at 90 to 160 ° C for 80 to 200 minutes.

The present invention also provides a well-being pomegranate prepared by the above method.

Hereinafter, the present invention will be described in detail.

The present invention relates to a method for producing well-being sweetsea, and in the method for producing well-being sweetseason of the present invention, the aronia is preferably 1 to 5 parts by weight, more preferably 3 to 5 parts by weight, To 5 parts by weight are preferably included. Cholesterol-lowering effect may not be exhibited when the arnoa is contained in the above-mentioned range, and if it exceeds the above range, the flavor of the sesamic acid may be deteriorated due to bitter taste unique to Aronia.

The perilla oil is preferably contained in an amount of preferably 5 to 20 parts by weight, more preferably 7 to 17 parts by weight based on 100 parts by weight of Cheongyang red pepper. If the perilla oil is contained in the above range, the roasted effect may not be exhibited. If the perilla oil is more than the above range, the roasted taste may be too much to be eaten.

The soy sauce preferably contains 15 to 25 parts by weight, more preferably 15 to 23 parts by weight, based on 100 parts by weight of Cheongyang red pepper. If the soy sauce is contained in the above range, it may taste tender. If it exceeds the above range, it may be too salty and not good for eating.

The beef is preferably contained in an amount of 25 to 35 parts by weight, more preferably 27 to 32 parts by weight, based on 100 parts by weight of Cheongyang red pepper. If the beef is contained within the above range or exceeds the above range, the taste and flavor may not be good.

The composite seasoning is preferably contained in an amount of preferably 2 to 7 parts by weight based on 100 parts by weight of Cheongyang red pepper. If the complex seasoning is included below the above range, the taste and flavor may be poor. If it exceeds the above range, the flavor and aroma of other ingredients such as a vegetable or a meat, have.

In the method of manufacturing the sesamsuchi of the present invention, the perilla oil can be heated at 110 to 160 ° C for 2 to 5 minutes, and the step of mixing and roasting the beef with perilla oil can be performed at 110 to 160 ° C for 5 to 15 minutes, When the beef is added to roasted beef and roasted, it can be carried out at 90 to 160 ° C for 80 to 200 minutes, more preferably at 120 to 160 ° C for 20 to 40 minutes, at 110 to 110 ° C, 120 ° C for 20 to 40 minutes, and 90 to 110 ° C for 60 to 120 minutes. The temperature and time for heating or roasting may be arbitrarily changed at each production of the sahjangjang, provided that the taste and flavor of the sahjangjang prepared is not changed. However, when preparing the sahjangjang under the above conditions, the taste and flavor of the sahjangjang are the best, It is possible to produce a sweet potato starch which is well-adjusted to the spicy taste. Also, it is better to roast at less than 170 ℃, which is the fuming temperature of perilla oil, due to the characteristic of frying the ingredients with the perilla oil.

Preferably, the above-mentioned Cheongyang red pepper is finely ground. You can also use red pepper (green pepper) or green pepper, but it is better to use green pepper. It is better to use raw pepper than dry pepper. It is more preferable to use pepper seeds rather than pepper seeds.

It is preferable that the above-mentioned Aronia is finely divided and used, and an extract obtained by extracting the raw portion with a powder and the fresh portion with water, ethanol or a mixed solvent thereof may be used.

The perilla oil is oil squeezed out of the perilla, which can be used to squeeze the oil directly and fry the perilla oil without frying the perilla, but it is preferable to use the squeezed oil without frying the perilla.

In addition, the soy sauce can be used without limitation as long as it is a commercially available mixed soy sauce, soy sauce or brewed soy sauce, and it is preferable to use brewed soy sauce. But it is also possible to use a product made in domestic by the conventional brewing soy sauce manufacturing method.

Preferably, the beef is served in a finely chopped meat condition. The beef is a nutritious food containing good quality animal protein and vitamins A, B1, and B2. Inosine contained in beef provides not only nourishment but also savory taste in seaweed. The beef may be at least one selected from the group consisting of red pepper, beef, and stupefied meat, and it is preferable to remove the fat as much as possible. Also, it is preferable to grind beef to a size similar to the size of Cheongyang red pepper and prepare the same shape before use.

The complex seasoning contains about 10 to 20% by weight of sodium L-glutamate (MSG) and is a commercially available complex seasoning mixed with dry powder such as beef, beef concentrate, mushroom, anchovy, bonito and the like And it can be used for anything that is added to the food and gives a rich flavor.

On the well-being of the present invention, onion, garlic, anchovy powder, shrimp powder, and wave may be added according to necessity or taste. The total amount of them may be 1 to 20 parts by weight based on 100 parts by weight of Cheongyang red pepper, and they may be mixed and roasted in 4 stages in finely chopped state.

The well-being poultice of the present invention may be used not only as a poultice for use with vegetables or meat but also as a soup for soup, soup, herb, stir-fry, seasoning for various kinds of meat, It can also be used as seasonings.

The present invention relates to a method for producing well-being pomegranate containing Cheongyang red pepper, Aronia, Perilla oil, soy sauce, beef and complex seasoning. The saxamus prepared by the method of the present invention has improved taste and flavor compared with the conventional saxamus, and can be easily used as a health functional food having an effect of reducing cholesterol by the addition of aronia. On the other hand, Korean Patent No. 10-0905042 and Korean Patent Laid-Open No. 10-2015-0085238 disclose a sesame seed containing chrysanthemum pepper and beef as main ingredients. However, in the above-mentioned prior art, It has not been disclosed at all.

Hereinafter, preferred embodiments of the present invention will be described in detail. However, the present invention is not limited to the embodiments described herein but may be embodied in other forms. Rather, the intention is to provide an exhaustive, complete, and complete disclosure of the principles of the invention to those skilled in the art.

&Lt; Example 1 > and Comparative Example 1. Preparation of Well-Being &

The materials for wrapping were prepared according to the conditions shown in Table 1 below to prepare a sesame paste. First, perilla oil was prepared from unroasted perilla, and beef was purchased from a butcher at a fat-free area. Cheongyang red pepper and Aronia were prepared with a food compaction machine. To prepare sesame seeds, the perilla oil was heated at 110 to 160 ° C for 3 to 4 minutes, the beef meat was added, and the beef was fried at 110 to 160 ° C for 10 minutes. Then, the mixture was heated at 90 ~ 160 ℃ for 150 minutes, and the temperature was gradually increased for 30 minutes, 30 minutes, and 90 minutes. . At this time, after the beef was added, the ingredients were roasted while stirring well so as not to pierce the floor. After finishing the roasting process, the contents were cooled well to finally prepare a sesame paste.

Condition Cheongyang pepper
(g) Aronia
(g) Perilla oil
(g) Brewed soy sauce
(g) beef
(g) Complex seasoning
(g) total
(g) Example 1-1 100 3 10 20 30 5 168 Examples 1-2 100 3 8 23 32 2 168 Example 1-3 100 5 17 16 27 3 168 Examples 1-4 100 3 13 15 30 7 168 Comparative Example 1-1 100 0 10 15 40 3 168 Comparative Example 1-2 100 5 30 20 0 10 165 Comparative Example 1-3 100 3 30 15 20 0 168

< Experimental Example One. Well-being in Sachsang Korean Sensory Test>

The sensory evaluation was conducted on the sesame seeds and the commercial seamjang (Chung Jeong Won) of Example 1 and Comparative Example 1 of the present invention. In order to investigate the preference of the ssamjang for each age group, a sensory test was carried out to 50 people including an adult male and a female to sample the roasted pork belly lettuce in which the ssamjang and the commercial paddy field (Chungjungwon) of Example 1 and Comparative Example 1 of the present invention were placed , Flavor, flavor, savory taste, individual preference, etc. for each of the sesame seeds were evaluated by the 5-point scale method, and the results are shown in Table 2 below. Each rating was rated as excellent (5 points), good (4 points), average (3 points), poor (2 points), and very poor (1 point) Respectively. The score is shown only to one decimal place.

Condition Richness zest Savory taste Personal preference Example 1: 4.2 4.1 4.3 4.3 The sesame seeds of Example 1-2 4.1 3.9 4.2 4.0 Example 1 - 4.0 4.2 4.1 3.9 Example 1: 4.1 3.9 4.2 4.1 The safflower of Comparative Example 1-1 2.9 2.9 2.9 3.0 Comparative Example 1-2, 3.1 3.0 3.0 2.8 The bean paste of Comparative Example 1-3 2.9 2.8 3.1 3.1 Commercial pancake bean paste 2.9 3.0 3.2 2.9

As shown in Table 2, it can be seen that the overall acceptability of the sesame seed of Example 1 of the present invention is high. In other opinions of the researchers, there was an opinion that the sesame seed of Example 1 of the present invention was excellent in the effect of covering the peculiar pungency of the meat, and the flavor of the poultry meat was improved by eliminating the tasted taste.

Claims

(Step 1) preparing a raw material for a sesame seed containing Cheongyang red pepper, Aronia, perilla oil, soy sauce, beef and a complex seasoning;
(Step 2) heating the perilla oil;
(Step 3) Mixing and frying beef with sesame oil; And
(Step 4) adding Cheongyang red pepper, Aronia, complex seasoning and soy sauce to beef and roasting;
&Lt; / RTI >

The method according to claim 1,
In the above step 1, the raw material for the hot water condiments comprises 1 to 5 parts by weight of Aronia, 5 to 20 parts by weight of perilla oil, 15 to 25 parts by weight of soy sauce, 25 to 35 parts by weight of beef, And 2 to 7 parts by weight of the soy sauce.

The method according to claim 1,
Wherein the perilla oil is heated at 110 to 160 ° C for 2 to 5 minutes in the second step.

The method according to claim 1,
Wherein the mixing and roasting of the beef in the perilla oil is performed at 110 to 160 ° C for 5 to 15 minutes.

The method according to claim 1,
Wherein the step of adding Cheongyang red pepper, Aronia, complex seasoning and soy sauce to the beef and frying in the step 4 is performed at 90 to 160 ° C for 80 to 200 minutes.

A waxy corn prepared by the method of any one of claims 1 to 5.