KR20170135329A - Manufacturing method of spicy sauce containing extracts of allium hookeri and black rice aleurone layer - Google Patents

Abstract

The present invention relates to a method of producing a hot sauce based on hot pepper paste containing extracts of Allium hookeri and aleurone layer of black rice, and more specifically, to a method of producing a sauce capable of enhancing taste and functionality while complementing the drawback of regular hot pepper paste being a high-sodium sauce by adding Allium hookeri which is rich in potassium components unlike regular hot pepper paste sauce. According to the present invention, dry extracts of Allium hookeri and aleurone layer of black rice are added along with other ingredients during the process of making a hot sauce to increase the contents of dietary sulfur and polyphenols, adjust ratios of sodium and potassium, eliminate undesirable tastes, and enhance the aroma and taste of Allium hookeri in the sauce having excellent nutritional value and functionality to be produced.

Description

TECHNICAL FIELD The present invention relates to a low-salt hot sauce containing a triple-extract and a black rumen extract, and a method for producing the same,

The present invention relates to a low-salt hot sauce containing a truffle extract and a black fleece extract, and a process for producing the same.

Sanji ( Allium hookeri ) is a plant that grows in the highlands of the Himalayas 1400 ~ 4200m above sea level. It is called Root Leek in Myanmar and Bhutan. It has three flavors such as sweetness, spicy taste and bitter taste. It is known as a national vegetable and is used for private prescription because it is known to improve blood circulation locally and to be effective for inflammatory diseases and cancer diseases.

It is known that the triacylglycerol has various physiological activities such as antioxidation, antimicrobial activity, anti-cancer, anti-cholesterol and blood glucose lowering (Kim CH, Lee MA, Kim TW, Jang JY Kim HJ Hookeri Root Methanol Extract in LPS-induced RAW264.7 Cells. J Food Sci Nutr, 41, 1645-1648). It has been reported that the trilobites contain more protein, sugar, fiber, ascorbic acid, phytosterol and total phenol than the onion, have low fat content and abundant calcium and potassium, and the sulfur content is 6 times higher than garlic (Ayam VS Hookeri, Thw. Enum. A lesser known terrestrial perennial herb used as food and its ethnobotanical relevance in Manipur. Afr J Food Agric Nutr Dev, 11, 5389-5412). Dietary sulfur is known to have an average recommended daily intake of 1,500 mg per day, but the average intake of dietary sulfur is only about 23-30 mg. Recently, dietary sulfur has been attracting attention as a raw material for health food, and thus, a triple-layered product having excellent physiological function as compared with mineral sulfur or animal sulfur has emerged as a raw material for general foods and health foods. On the other hand, the production of leaves containing more dietary sulfur can be linked to the high income of the farmers, but there is still a lack of interest in research and development.

It has recently been cultivated in Korea and has been cultivated as a special crop in Dae Yang, Yecheon, Hadong, Gochang and Chungbuk Cheongwon, and it has been developed various kinds of food containing edible parts It is ..

In addition, diverse physiological activities such as antioxidation, antimicrobial activity, anticancer, anticoagulant, anticoagulant, anti-cholesterol and blood glucose lowering effects are known to be beneficial to the general public. However, it is a fact that modern people who have to keep busy daily life can not easily intake a variety of food.

Black rice is cultivated and produced in Korea nationwide, and various products containing black rice are being developed. Black rice anthocyanin is a water-soluble flavonoid-based natural pigment, which has a dark red color and is attracting much attention as 'black food' because it is a good natural food for the body. The black rice contains α, β, γ, δ-tochpherol, tocopherol, plant sterols and various phenolic compounds, thus effectively removing reactive oxygen species including singlet oxygen, hydroxyl radicals and superoxide anion radical (Kim YH et al., Korean J. Food Sci. Technol., 45: 262-266). In addition, black rice has been shown to be effective against diabetes mellitus (Guo, H. et al., Plant foods Hum. Nutr. 62: 1-6), inflammation relief (Guo, H. et al., J. Nutr. Biochem. 23: 349-360) Jang, H. et al., Nutr. Metab. 9: 27-38), prevention and treatment of arteriosclerosis (Xia, X. et al., J. Nutr. 136: 2220-2225), enhancement of immune function (Wang, Asia Pac. J. Clin. Nutr. 16: 295-301). Generally, black rice is mixed with small amount of rice white rice, cooked with rice, and used as a raw material for sake, sikhye, noodles, confection and rice cakes.

The aleurone layer is a cell layer containing a large amount of callus (or protein lip), which is located inside the seed coat of rice paddies and bamboo branches, and differentiates from cells in the periphery of the endosperm. The colostrum is composed of two or three cell layers. In addition to storing nutrients, amylase and other enzymes are secreted to decompose the storage material in the endosperm into soluble components and supply them to the embryo. However, when cultivating brown rice, .

It is said that the total amount of the outer layer and the rice bran layer is divided into 10 equal parts, and it is called as 10 minutes, and the brown rice which is not completely removed is 0 minutes. Generally, 8% of the total weight of rice is called 10 minutes, and 1 minute is about 0.8% of total brown rice weight. Therefore, the 5th minute rice leaves about 50% of the rice husk and the colony layer, and the hard layer is shaved, so it gives the soft rice flavor and the 7th minute rice leaves about 40% of the rice husk and the horny layer. Children can also consume without difficulty.

Korean Patent Laid-Open No. 10-2015-0026409 discloses a three-snack snack, Korean Patent No. 10-1479316 discloses a three-tiered snack, Korean Patent Laid-Open Publication No. 10-2015-0078043 A method for producing garlic sauce using a trivalent enzyme and Korean Patent Laid-Open Publication No. 10-2015-0080312 discloses a red pepper paste containing black rice and seaweed, There is currently no known hot sauce.

Accordingly, the inventors of the present invention have made efforts to develop a method for effectively and conveniently ingesting the active ingredients of the triangular and black rumen layer extracts as described above, and found that the taste and color In a ratio so as to improve the heat resistance. It is possible to add sodium silicate extract with high potassium content to control the ratio of sodium to potassium, to overcome the problems of common hot red pepper paste, which is a high sodium source, and to add it with other ingredients in the manufacturing process. Also, the present invention has been accomplished by producing a low salt hot sauce which is improved in flavor and taste to satisfy all the preferences of various age groups.

It is an object of the present invention to provide a low-salt hot sauce containing a tuberous extract and a black rice chaff layer extract and a process for producing the same.

In order to attain the above object, the present invention provides a low salt hot sauce characterized by containing a truffle extract, a black rice chaff layer extract and a hot sauce paste.

In addition,

1) preparing an extract of a tuberous extract and a black rice chaff;

2) preparing hot sauce paste by mixing hot pepper paste and low salt soy sauce; And

3) a step of mixing the triangular and the black rind extracts of step 1) with the hot sauce paste of step 2) and aging the mixture; and

In addition, the present invention provides a low-salt hot sauce produced by the above-described method.

In the present invention, the low-salt hot sauce was prepared by mixing the extracts of the tangerine and black rumen extracts in such a ratio as to increase the efficacy of each of them, and this was supplemented with the problem of the common hot pepper paste It is also possible to improve the flavor and taste of the beverages, to satisfy all the preferences of the various age groups, to easily ingest the active ingredients of the triple and black rumen extracts, and to satisfy the taste of consumers.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a view illustrating a method for producing hot sauce containing a Samjuk extract and a black rice chaff layer extract according to the present invention.

Hereinafter, the present invention will be described in detail.

The present invention provides a low salt hot sauce characterized by containing a tubular extract, a black rice chaff layer extract and a hot sauce paste.

It is preferable that the above-mentioned tubular extract is made of at least one selected from the group consisting of a leaf of a trifoliate, a root of a trifoliate, a fermented trifoliate leaf and a fermented trifoliate root, more preferably a leaf of a trifoliate leaf and a fermented trifoliate root .

The hot face face is characterized by a mixture of hot pepper paste and low salt soy sauce.

Preferably, the low-salt hot sauce contains 1 to 5 parts by weight of a tuberous extract and 1 to 2 parts by weight of a black raspberry extract, based on 100 parts by weight of hot sauce paste, and 5 parts by weight of an extract of a trifoliate leaf, It is more preferable that the colony layer extract contains 1 part by weight.

It is preferable that the low-salt hot sauce contains phenol derived from a sulfur or black-and-white rat phloem-derived extract derived from a mulberry extract.

It is also preferable that the above-mentioned extract is a dry powder so that the concentration and viscosity of the hot sushi during mixing with the hot sauce are not reduced.

Further, according to the present invention,

1) preparing a triple extract and a black rind-off colony extract;

2) preparing hot sauce paste by mixing hot pepper paste and low salt soy sauce; And

And 3) aging the triangular and black raspberry extracts of step 1) with hot sauce paste of 2) and aging the mixture.

The above-mentioned tubular extract is preferably prepared by a manufacturing method comprising the following steps, but is not limited thereto:

A) extracting a triple sheath with an extraction solvent;

B) filtering the extract of step a);

C) The step of filtrating the extract of step b) and concentrating it under reduced pressure, followed by drying to prepare a triple extract.

In the above method, it is preferable to use water, an alcohol or a mixture thereof and an organic solvent as the extraction solvent of step a). As the alcohol, it is preferable to use C ₁ to C ₂ lower alcohol. As the lower alcohol, ethanol or methanol is preferably used, and it is more preferable to use 60% to 80% ethanol. According to the example, it is preferable that a 70% alcohol having good extraction efficiency is used.

In addition, ethanol or methanol is preferably used as the lower alcohol in the preparation of the black rumen extract of step 1), more preferably 40% to 60% of ethanol is used. In a preferred embodiment of the present invention, This is a good 50% alcohol.

As the extraction method of steps 1) and 2), it is preferable to use shaking extraction, Soxhlet extraction or reflux extraction, but not always limited thereto. It is preferable that the extraction solvent is added by 1 to 20 times, preferably 8 to 10 times, more preferably in the amount of the triple or black rinse layer. The extraction temperature is preferably 20 to 100 ° C, more preferably 20 to 40 ° C, most preferably room temperature, but is not limited thereto. The extraction time is preferably 10 to 48 hours, more preferably 15 to 30 hours, most preferably 24 hours, but is not limited thereto. The number of times of extraction is preferably 1 to 5 times, more preferably 3 to 4 times, and most preferably, 3 times, but is not limited thereto.

It is also preferable that the above-mentioned extract is a dry powder so that the concentration and viscosity of the hot sushi during mixing with the hot sauce are not reduced.

The dry powder may be dried under reduced pressure, vacuum dried, boiled dry, spray dried or lyophilized. According to a preferred embodiment of the present invention, freeze drying is preferred.

It is also preferred that the low salt hot sauce of step 3) further comprises at least one material selected from the group consisting of sugar, syrup, onion crushed, and tomato ketchup.

In addition, in the above method, in the production of the hot sauce containing the triplex extract of step 3) and the black rump extract, 1 to 5 parts by weight of the triple extract powder and 1 to 5 parts of the black raspberry extract powder per 100 parts by weight of the hot sauce paste prepared in step 2) 3 parts by weight, and the mixture is preferably aged at 0 to 24 占 폚, and most preferably aged at 4 占 폚. The aging time is preferably 1 to 48 hours, more preferably 12 to 36 hours, most preferably 24 hours, but is not limited thereto.

It is more preferable to add 3 to 5 parts by weight of the tubular extract powder and 1 to 2 parts by weight of the black fleece extract powder per 100 parts by weight of the hot sauce paste and to add 5 parts by weight of the tuberous extract powder and 1 part by weight of the black fleece extract powder Most preferred.

In a specific example of the present invention, a triangular extract powder is prepared, and a black rice chaff layer extract powder is prepared. This was added to a hot sauce paste mixed with kochujang and low salted soy sauce, and the hot sauce containing the triple and black bean paste extracts was prepared and aged. The sensory evaluation was performed. As a result, 5 parts by weight of the safflower extract powder per 100 parts by weight of hot sauce paste, It was confirmed that the highest sensory score was obtained when 1 part by weight of the black rice chaff layer extract powder was mixed (see Table 1).

Therefore, through the manufacturing method of the present invention, it is possible to increase the content of dietary sulfur and polyphenol, to control the ratio of sodium and potassium, to improve the odor and taste, to improve the flavor and taste of the tripe, , And a low-salt hot sauce containing a black-and-white fungus extract can be prepared.

Hereinafter, the present invention will be described in detail with reference to Examples and Experimental Examples.

However, the following Examples and Experimental Examples are merely illustrative of the present invention, and the present invention is not limited to the following Examples and Experimental Examples.

< Example  1> Triptych  Preparation of extract and extract powder

Allium hookeri purchased from the morphological evaluation of Sunchang County Agricultural Technology Center in Jeollabuk-do. The trifoliate and fermented tuberous roots were uniformly pulverized using a 40 mesh pulverizer (FM909T, Hanil, Wonju, Korea), and then used as a lyophilized powder after being extracted for 24 hours with 70% alcohol.

On the other hand, for the preparation of the fermented triploid roots, 50 ml of purified water was added to 2 g of cultured concentrated Saccharomyces cerevisiae (1.0 × 10 ⁹ cfu / g), a type of yeast, and the yeast 50 ml of purified water was added to 1 g of the fermentation broth and alcohol fermentation concentrate to prepare a homogeneous mixture of natural enzyme cultures. The prepared yeast fermentation broth was mixed with a fermentation concentrate, and 900 ml of purified water was added thereto to prepare 1,000 ml of a yeast-enzyme complex fermentation broth. Then, the root rot was dried at 70 ° C for 12 hours, and 500 g of the dried triangle root was taken and placed in a fermentation tray. The mixture was immersed in 500 ml of the yeast-enzyme complex fermentation broth and allowed to stand at room temperature for 24 hours. The fermentation broth was placed in a fermenter, and the mixture was firstly fermented for 5 days while maintaining the temperature at 50 to 60 ° C. Then, 250 ml of the yeast-enzyme complex fermentation broth was sprayed, followed by secondary fermentation under the same conditions. After spraying, the third fermentation was carried out. After the third fermentation, it was aged for 3 days by convection heat circulation method and maintaining the humidity of 40 ~ 60% at a temperature of 40 ~ 50 ℃ and convection heat for 3 days. Then, it was ventilated at 30 ~ .

< Example  2> Black rice Horn  Preparation of extract and extract powder

Black rice was purchased from black rice paddy field located in Jindo, and black rice brown rice was cut to 10 min. Black rumen extract was extracted with 50% alcohol and lyophilized.

< Example  3> Hot sauce Paste  Produce

8 parts by weight of sucrose and 10 parts by weight of starch syrup were added to 100 parts by weight of commercially available kochujang, and a hot sauce paste was prepared by adding 10 parts by weight of onion crush and 10 parts by weight of tomato ketchup.

< Example  4> Triptych  The extract and Black rice  Extract Hotspot  Produce

To 100 parts by weight of the hot sauce paste prepared in Example 3, 1 to 5 parts by weight of the powdery mulberry extract and 1 to 2 parts by weight of the black raspberry extract powder were added and aged at 4 캜 for 24 hours.

< Experimental Example  1> Triptych  5 parts by weight of the extract powder and Black rice Horn  Preparation of Hot Sauce Containing 2 parts by Weight of Extract Powder

To prepare the functional hot sauce of the present invention, 5 parts by weight of the tubule extract powder prepared in <Example 1> and 5 parts by weight of <Example 2> were mixed, based on 100 parts by weight of the hot paste prepared in Example 3 Two parts by weight of the prepared black rice chaff layer extract powder was mixed with hot sauce paste.

< Experimental Example  2> Triptych  Extract powder 5 Weight portion  And Black rice  Extract powder 1 Weight  Manufacture of hot sauce containing

To prepare the functional hot sauce of the present invention, 5 parts by weight of the tubule extract powder prepared in <Example 1> and 5 parts by weight of <Example 2> were mixed, based on 100 parts by weight of the hot paste prepared in Example 3 1 part by weight of the prepared black rice chaff layer extract powder was mixed with the hot sauce paste.

< Experimental Example  3> Triptych  Extract powder 3 Weight portion  And Black rice  Extract powder 2 Weight  Manufacture of hot sauce containing

To prepare the functional hot sauce of the present invention, 3 parts by weight of the triple extract powder prepared in Example 1 and 3 parts by weight of Example 2 were mixed with 100 parts by weight of the hot paste prepared in Example 3 Two parts by weight of the prepared black rice chaff layer extract powder was mixed with hot sauce paste.

< Experimental Example  4> Triptych  Extract powder 3 Weight portion  And Black rice  Extract powder 1 Weight  Manufacture of hot sauce containing

To prepare the functional hot sauce of the present invention, 3 parts by weight of the triple extract powder prepared in Example 1 and 3 parts by weight of Example 2 were mixed with 100 parts by weight of the hot paste prepared in Example 3 1 part by weight of the prepared black rice chaff layer extract powder was mixed with the hot sauce paste.

< Experimental Example  5> Triptych  Extract powder 1 Weight portion  And Black rice  Extract powder 1 Weight  Manufacture of Included Kochujang Sauce

To prepare the functional hot sauce of the present invention, 1 part by weight of the triple extract powder prepared in <Example 1> and 1 part by weight of <Example 2> were mixed, based on 100 parts by weight of the hot paste prepared in <Example 3> 1 part by weight of the prepared black rice chaff layer extract powder was mixed with the hot sauce paste.

< Comparative Example  1> Triptych  Extract powder 5 Weight  Containing Hotspot  Produce

As a comparative example of the functional hot sauce of the present invention, 5 parts by weight of the tubule extract powder prepared in Example 1 was mixed with hot soda paste on the basis of 100 parts by weight of the hot paste prepared in Example 3 above.

< Comparative Example  2> Black rice  Extract powder 2 Weight  Content content Hotspot  Produce

As a comparative example of the functional hot sauce of the present invention, based on the weight of the hot paste prepared in Example 3, 2 parts by weight of the powder obtained in Example 2 was mixed with hot sauce paste.

< Experimental Example  6> Triptych  The extract and Black rice Horn  Containing extract powder Hotspot  Sensory evaluation

The flavor, color, overall flavor (harmony with other ingredients) and overall acceptability were measured for hot sauce containing truffle extract and black raspberry extract powder.

The flavor and preference of hot sauce were evaluated as good (5), slightly good (4), moderate (3), slightly bad (2), poor (1) , And then the average point was determined.

The criteria are as follows.

Good: 4.6 to 5.0 points;

Slightly good: 3.6 to 4.5 points;

Medium: 2.6 to 3.5 points;

Slightly defective: 1.6 to 2.5 points; And

Bad: 1.0 to 1.5 points;

The results are shown in Table 1 below. In the following Table 1, <Experimental Example 1> to <Experimental Example 5> were evaluated in preference to <Comparative Example 1> or <Comparative Example 2> The content of the powder of the tripe and black rumen extracts of the hot sauce prepared in Experimental Example 2 was optimized, and the flavor and color of the red pepper paste remained unchanged. In the comparative example, it was confirmed that the strong taste of the water extract and the dark color of the black raspberry extract decreased, and the degree of preference decreased (Table 1).

flavor color Overall likelihood Comparative Example 1 Bad usually Slightly bad Comparative Example 2 usually Bad Slightly bad Experimental Example 1 usually usually usually Experimental Example 2 Good Good Good Experimental Example 3 usually Slightly bad usually Experimental Example 4 Slightly good usually Slightly good Experimental Example 5 usually usually usually

Claims (14)

Low-salt hot sauce characterized in that it contains a yellowish-leaf extract, a black rice-hawk extract, and a hot sauce paste.
[2] The low-salt hot sauce according to claim 1, wherein the tubular extract is made of at least one selected from the group consisting of leaves of a trifoliate, roots of a trifoliate, fermented trifoliate leaf and fermented trifoliate root.
The hot sauce as claimed in claim 1, wherein the hot sauce face is a mixture of hot sauce and low salt sauce.
The low salt hot sauce as claimed in claim 1, wherein the hot sauce contains 1 to 5 parts by weight of a tubular extract and 1 to 2 parts by weight of a black rice chaff layer extract on the basis of 100 parts by weight of a hot sauce paste.
The low-salt hot sauce according to claim 1, wherein the hot sauce contains phenol derived from a sulfur or black-and-white cholesta extract derived from a mulberry extract.
The low-salt hot sauce according to claim 1, wherein the extract is a dry powder.
1) preparing an extract of a tuberous extract and a black rice chaff;
2) preparing hot sauce paste by mixing hot pepper paste and low salt soy sauce; And
3) aging the triangular and black rice extracts of step 1) with the hot sauce paste of step 2) and aging the mixture.
8. The method according to claim 7, wherein the extract is a dry powder.
[8] The method of claim 7, wherein the triple-leaf of step 1) is at least one selected from the group consisting of leaves, roots, trifoliates, and fermented trifoliates.
[8] The method according to claim 7, wherein the mixing of the step 3) comprises 1 to 5 parts by weight of the triangular extract powder to 100 parts by weight of the hot sauce paste.
[7] The method according to claim 7, wherein the mixing of step 3) comprises 1 to 2 parts by weight of a black rice chaff layer extract powder based on 100 parts by weight of hot sauce paste.
[8] The method according to claim 7, wherein the low salt hot sauce in step 3) further comprises at least one material selected from the group consisting of sugar, starch syrup, onion crushed water, and tomato ketchup.
[8] The method according to claim 7, wherein the step 3) is aged at 0 to 24 [deg.] C for 1 to 48 hours.
A low salt hot sauce produced by the method of claim 7.

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