KR20180077802A - Manufacturing method of eel steak sauce containing rubus coreanus and the eel steak sauce produced thereform - Google Patents

Abstract

Provided is eel steak sauce using Rubus coreanus fruit which has high antioxidant activity and a manufacturing method thereof, wherein the antioxidant activity improves the flavor of an eel dish, and enhances the health functionality of the eel dish through antioxidant activity.

Description

TECHNICAL FIELD [0001] The present invention relates to a sauce for sauce steak containing bokbunja, and sauce for saute steak prepared from the sauce. [0001] The present invention relates to sauce sauce sauce sauce,

The present invention relates to a method for preparing a sauce for a brambled eel steak having a sauce for eel steaks by using brambles having a high antioxidant activity and enhancing the health functionalities by enhancing the flavor of eel dishes and antioxidative activity, And a source for a steak.

As the living standards have improved recently and the number of women's social advancements has increased, the food service industry has been continuously developed. Consumption of the source has also been increasing along with the development of the food service industry.

Sauce is added to the dish to improve the taste, smell and color of the food, thereby enhancing food quality and enhancing nutritional value.

The present invention relates to a source for an eel steak in a source, and more particularly to a source for an eel steak containing a brambles. In addition to being used for food, the bokbunja has been used as a medicament for blind, born, branch, pussy, tincture, and wool in traditional Chinese medicine and private medicine.

Currently, a lot of techniques for eel sauce have been developed, but the development of sauces containing brambles has not been well developed. The inventor of the present invention has developed techniques capable of securing taste and health functionalities of sauces by containing brambles, It was.

Korean Registered Patent No. 10-1346386 (registered on Dec. 23, 2013) Korean Patent Publication No. 10-2009-0028052 (Published Date 2009.03.18) Korean Registered Patent No. 10-0412212 (Registered on December 10, 2003) Korean Registered Patent No. 10-1620687 (Registration date 2016.05.04) Korean Patent Publication No. 10-2016-0076284 (published date 2016.06.30)

The present invention relates to a method for preparing a sauce for a bramble-containing eel steak, in which a sauce for eel steaks is provided by using brambles having a high antioxidant activity, thereby enhancing the flavor of eel dishes and enhancing health function by antioxidant activity, It is an object of the invention to provide a sauce for an eel steak.

In order to achieve the above object,

The present invention relates to a method for producing an apple juice comprising 10 to 25 wt% of a berry juice, 10 to 25 wt% of soy sauce, 10 to 25 wt% of Worcester sauce, 10 to 25 wt% of garlic, 10 to 25 wt% of onion, By weight of sugar, 10 to 25% by weight of banana, 3 to 12% by weight of sugar and 0.2 to 1.5% by weight of butter,

(S10) in which butter is put in a pan and the first mixture of onion, apple and garlic is added and fried for 10-20 minutes at 75 ~ 85 ° C so as to become brown,

Mixing the roasted first mixture with soy sauce, wister sauce, sake, and sugar to form a second mixture, and boiling the second mixture at 100 ° C for 15 to 30 minutes (S20)

(S30) mixing the berry juice with the second mixture to form a third mixture,

A step (S40) of preparing a source by changing the third mixture with a mixer,

Adjusting the concentration of the prepared source by boiling at 75 to 85 ° C for 15 to 20 minutes (S50)

And sterilizing a source having a controlled concentration (S60).

And manufactured through the above-mentioned manufacturing method,

10 to 25 wt% of bokbunja juice, 10 to 25 wt% of soy sauce, 10 to 25 wt% of Worcester sauce, 10 to 25 wt% of garlic, 10 to 25 wt% of onion, 3 to 12 wt% of sake, 7 to 15 wt% , 10 to 25 wt% of bananas, 3 to 12 wt% of sugar, and 0.2 to 1.5 wt% of butter.

The sauce for the eel steak containing brambles according to the present invention not only enhances the taste, flavor and nutrition of the eel steak but also provides the health functional improvement effect by the high antioxidant activity of the bokbunja.

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a flowchart showing a process for producing a sauce for a first brambled mushroom steak according to the present invention. Fig.
2 is another flow chart showing a source manufacturing process for a second brambled eel steak according to the present invention.
3 is another flow chart showing a process for producing a sauce for a third brambler containing eel steak according to the present invention.
FIG. 4 is another flow chart showing a process for producing a sauce for a fourth brambled eel steak according to the present invention. FIG.

The technical construction according to the present invention will be described in detail with the manufacturing process shown in Figs. 1 to 4.

As described above, the source for the bramble-containing mature steak according to the present invention comprises 10 to 25 wt% of brambled juice, 10 to 25 wt% of soy sauce, 10 to 25 wt% of Worcester sauce, 10 to 25 wt% of garlic, 25 to 25 wt% of sake, 3 to 12 wt% of sake, 7 to 15 wt% of apple, 10 to 25 wt% of banana, 3 to 12 wt% of sugar and 0.2 to 1.5 wt% of butter.

In addition to the above ingredients, 10 to 25 wt% of tomato paste; Or 5 to 25 wt% of brown rice vinegar, 0.5 to 3 wt% of ginger, and 1.5 to 4.5 wt% of Cheongyang red pepper may be independently or simultaneously added to form a sauce for a brambled eel steak.

When the amount of the bramble juice solution used is less than 10 wt%, the health functional effect due to the antioxidative activity of the brambles is deteriorated. When the amount of the brambule juice solution exceeds 25 wt%, problems arise due to the color of the brambles , The amount of the brambled juice to be used is preferably limited to a range of 10 to 25 wt% with respect to the total weight of the sauce for eel sauce.

At this time, the brambled juice solution is prepared from a 100% raw juice solution prepared by putting whole grown bramblor seedlings into a pressed juicer.

And the brambled juice may be replaced with brambly vinegar.

In order to apply the brambles to the sauce for eel steak, the brambler component and antioxidative activity were measured in the present invention.

<General composition of bokbunja>

The general components of bokbunja were analyzed by AOAC (2000) method. Moisture content was measured by the atmospheric pressure heating method using an oven at 105 ℃. Protein content was measured by micrometer Kellogg method and crude lipid was measured by Soxhlet method using ether as a solvent. The ash was measured by a direct method using a furnace at 550 ° C (Table 1).

As a result, the water content of Aronia was 85.38 ± 0.78%, the ash content was 0.54 ± 0.05%, the protein content was 1.31 ± 0.06% and the lipid content was 1.31 ± 0.24%.

Sample Moisture Ash Protein Crude lipid Bokbunja 85.38 ± 0.78 0.54 + - 0.05 1.31 + 0.06 1.31 + 0.24

<Nutritional composition of bokbunja>

The contents of amino acids, fatty acids, and inorganic components were measured for the nutritional components of the bokbunja powder (Table 2 ~ Table 4).

The amino acids of the bokbunja were analyzed by HPLC. Borate buffer, OPA / MPA, and FMOC reagent were mixed with the sample in a stepwise manner, and after the reaction was completed, the sample was injected into the column and analyzed. HPLC conditions were analyzed with Dionex Ultimate 3000 (Thremo Dionex, USA) and the column was VDSpher 100 C18-E (4.6 mm x 150 mm, 3.5 um / VDS optilab, Germany).

The major amino acids were Aspartic acid, Glutamic acid, Asparagine, Glutamine and GABA. The total amino acid content and essential amino acid content of the bokbunja were high. Among the measured amino acids, Glutamine was the most abundant at 5856.38 mg / kg (db).

Amino acid (mg / kg) Bokbunja Aspartic acid 456.97 Glutamic acid 1593.52 Asparagine 2395.57 Serine 2336.80 Glutamine 5856.38 Histidine 91.97 Glycine 87.53 Threonine 492.91 Arginine 310.11 Alanine 3969.53 GABA 869.04 Tyrosine 134.59 Valine 286.03 Methionine 17.24 Phenylalanine 172.57 Isoleucine 57.13 Leucine 141.46 Lysine 77.48 Proline 17.38

The fatty acid analysis of bokbunja was carried out by methyl ester treatment and then by GC using Lepage and Roy method. GC analysis conditions were analyzed with Agilent 7890A (Agilent, USA) and DB-23 (Agilent, 60mm * 0.25mm * 0.25um) column was used. The sample injection port and detector temperature were both 250 ° C, and the flow rate of the mobile phase gas He was 1.1 ml / min. Add a volume of sample to a Teflon cap tube and add 340 μL of methylation mixture (MeOH: Benzen: DMP: H ₂ SO ₄ = 39: 20: 5: 2) and 200 μL of heptane. After the extraction, the supernatant was extracted from the supernatant and analyzed by GC.

As a result, 22 kinds of fatty acids were detected. Major fatty acids were C 18 2n6 c 27.043% and C 18 3n3 14.305%.

fatty acid Bokbunja C12 0 0.132 C14 0 0.156 C16 0 3.506 C17 0 0.082 C 18 1n9 c 6.190 C 18 2n6 c 27.043 C18 3n3 14.305 C20 0 0.602 C20 1 0.125 C21 0 0.064 C20 5n3 0.034 C22 0 0.634 C22 1n9 0.027 C24 0 0.482

The inorganic components of bokbunja were decomposed by microwave digestion (Ultrawave, Milestone, Italy) using nitric acid, hydrogen peroxide and distilled water according to the method of Osborne & Voogt (1981). After cooling, it was diluted with a small amount of distilled water, transferred to a 50 mL constant volume flask, and diluted with distilled water. The solution was analyzed with ICP-OES (Agilent 720-ES, Melbourne, Australia) to determine the content of inorganic components. The analysis conditions were 1.20 kw for power, 15 rpm for analysis pump rate, and 10 sec for rinse time.

The content of K in the minerals was 15990.82mg / L, the total phosphorus (T-P) was 1982.18mg / L, calcium (Ca) was 2198.00mg / L and magnesium (Mg) was 1630.28mg / L.

Therefore, the main minerals of the bokbunja are K, Ca, Mg, and total (T-P). The content of minerals in Korea varies depending on the cultivation area. However, it can be considered that K, total phosphorus (T-P), Ca and Mg are the main minerals in domestic and foreign countries (Japan and Czech Republic) regardless of regional cultivars.

Inorganic component Bokbunja Zinc (Zn) 27.28 Copper (Cu) 4.55 Iron (Fe) 63.06 Manganese (Mn) 34.84 Calcium (Ca) 2198.00 Magnesium (Mg) 1630.28 Sodium (Na) 86.13 Potassium (K) 15990.82 Total (T-P) 1982.18 Aluminum (Al) 14.86 Tin (Sn) ND

<Antioxidant of bokbunja>

Phenolic compounds are collectively referred to as flavonoids, anthocyanins, catechins, and tannins, and are one of the secondary metabolites that are widely distributed in plants (Dai & Mumper 2010). It has many phenolic hydroxyl (-OH) groups in the molecule and is widely recognized as a useful physiologically active substance for human body having antioxidative and anti-cancer and anti-inflammatory properties because it easily binds to various compounds such as enzyme protein 1999). In particular, Aronia contains more polyphenols than other ver- teines, and is composed of various polyphenol compounds such as phenolic acid and quercetin derivatives (Oszmianski & Wojdylo 2005).

 Anthocyanin pigment has been reported to have various physiological activities such as inhibition of plant senescence, improvement of vision, cholesterol inhibition effect, antioxidant and anti-inflammatory effect (Kim et al 1996). In the study by Wangensteen et al. (2014), the total anthocyanin content was 447 mg / 100 g in the Aronianero varieties from Germany. In this study, the anthocyanin content was lower than in the previous reports. (Kulling et al. 2008). The results of this study suggest that the anthocyanin content varies from 641 to 1,959 mg / 100g depending on the extraction solvent, extraction time, The anthocyanin content will be influenced by the harvest time.

The contents of total polyphenols and anthocyanins in bokbunja juice and water-extracted bokbunja were analyzed. The total polyphenol and anthocyanin content of the bokbunja extracts were 1.085 (mg / g) and 13.62 (mg / 100g), respectively, and the contents of total polyphenol and anthocyanin were 0.179 (mg / 2.26 (mg / 100g).

Total polyphenol (mg / g) Anthocyanin Bokbunja juice 1.085 13.62 Bokbunja extract 0.179 2.26

Through these experiments, it was confirmed that the addition of the bokbunja in the preparation of morning chrysanthemum can provide a sauce for eel steak having a high antioxidative activity of the bokbunja.

When the amount of the used sauce exceeds 25 wt%, the salty taste becomes strong. Therefore, the used amount of the saengjangjang is 10 ~ 25 wt% of the total weight of the sauce for eel steak. It is preferable to limit it to the range.

The Worcester sauce or tomato paste is used to increase the tenderness of a sauce for an eel steak. If the amount of the eel sauce or tomato paste is less than 10 wt%, the tenderness effect is not significant. If the amount exceeds 25 wt% It is preferable that the amount of use is limited within a range of 10 to 25 wt% with respect to the total weight of the sauce for the eel sauce.

The garlic, onion, and sake are used to remove the smell of the sauce for eel steak, and it is preferable to limit the amount of the garlic, the onion, and the sake in the range described above to enhance the deodorizing effect.

The apples and bananas are used to improve the smooth texture of the sauce for eel steaks, and it is preferable to limit the usage within the above-mentioned range in order to enhance the effect.

The sugar is used for enhancing the sweet taste of the sauce for eel steaks. When the amount of the sugar is less than 3 wt%, the sweet taste is insufficient. When the sugar content exceeds 12 wt%, the sugar content is too high. The amount of sugar to be used is preferably limited within a range of 3 to 12 wt% with respect to the total weight of the sauce for eel sauce.

The specific blending ratio of the source for the brambled mushroom steak is as shown in Table 6 below.

Sauce for eel steak (unit: g) Example 1 Example 2 Example 3 Example 4 Origami 200 200 200 200 Worcester sauce 200 - - - Tomato paste - 200 200 200 Rice wine 150 60 150 150 onion 200 160 200 200 banana 250 200 250 250 Apple 170 100 170 170 Sugar 100 100 100 100 garlic 20 20 20 20 butter 10 10 10 10 Brown rice vinegar - 200 - - ginger - 20 - - Cheongyang pepper - 30 - - Bramble vinegar - - 200 - Bokbunja juice 200 200 - 200 Sum 1500 1500 1500 1500

The preparation process of the sauce for the brambled eel steak according to the blending ratio shown in Table 1 will be described in detail. In Examples 1 to 4, the composition and the blending ratio are different, but the manufacturing process is similar, so that the blending ratio shown in Example 1 will be referred to.

The sauce for a brambled eel steak according to the present invention is prepared by the following procedure.

1. Put 10 g of butter on a pan, add 200 g of onion, 250 g of banana, 170 g of apple, 20 g of garlic and fry at 80 ° C for 15 minutes so that it becomes brown.

2. Saute the roasted onions, apples and garlic with 200 g of soy sauce, 200 g of Worcester sauce, 150 g of sake, 100 g of sugar and boil for 15 minutes at 100 ° C.

3. Add 200 g of the juice of the bokbunja juice to the mixture obtained through the above-mentioned step 2 and mix.

4. Prepare the sauce by changing the mixture from step 3 above with a blender.

5. The sauce prepared in step 4 above is boiled at 80 ° C for 15 minutes to complete the sauce.

6. Sterilize the sauce prepared in step 5 above.

The physicochemical properties and antioxidative activities of the sauces containing the brambled mushroom prepared by such ingredients were measured.

<Physicochemical properties (sugar content, pH, color) of sauces for bokbunjang eel steak>

Physicochemical properties of bamboo eel steak were measured before and after concentration. The sugar content was measured using a refractometric sugar meter, the pH was measured with a pH meter, and the chromaticity was measured using a spectral colorimeter (Table 7).

Brix pH
Chromaticity L a b A 40.4 3.99 13.41 ± 0.01 7.85 + 0.03 14.61 + - 0.01 B 30.8 3.79 20.81 + - 0.01 16.45 + 0.02 25.51 + 0.07 C 32.4 3.91 14.06 ± 0.02 12.75 + 0.03 13.86 ± 0.01 D 30.1 4.26 15.43 + - 0.01 13.88 ± 0.01 11.86 ± 0.03

<Antioxidant test of sauce for bokbunja eel steak (Total phenol, Anthocyanin)>

Antioxidant activity was confirmed by total polyphenol content and anthocyanin content (Table 8).

Total polyphenol (mg / g) Anthocyanin A 0.315 0.488 B 0.211 0.185 C 0.400 0.881 C 0.313 1.056

The present invention proposes an optimum method for preparing sauce for eel steak using brambles having excellent antioxidant activity, thereby enriching the taste and aroma of eel steak, and exhibiting high antioxidant activity by the bokbunja, There is a high possibility of industrial use.

Claims (6)

10 to 25 wt% of bokbunja juice, 10 to 25 wt% of soy sauce, 10 to 25 wt% of Worcester sauce, 10 to 25 wt% of garlic, 10 to 25 wt% of onion, 3 to 12 wt% of sake, 7 to 15 wt% 10 to 25 wt% of banana, 3 to 12 wt% of sugar, and 0.2 to 1.5 wt% of butter,
(S10) in which butter is put in a pan and the first mixture of onion, apple and garlic is added and fried for 10-20 minutes at 75 ~ 85 ° C so as to become brown,
Mixing the roasted first mixture with soy sauce, wister sauce, sake, and sugar to form a second mixture, and boiling the second mixture at 100 ° C for 15 to 30 minutes (S20)
(S30) mixing the berry juice with the second mixture to form a third mixture,
A step (S40) of preparing a source by changing the third mixture with a mixer,
Adjusting the concentration of the prepared source by boiling at 75 to 85 ° C for 15 to 20 minutes (S50)
(S60) sterilizing a source having a controlled concentration. The method for producing sauce for a brambled eel-containing steak according to claim 1,
The method according to claim 1,
And the second mixture further comprises 10 to 25 wt% of a tomato paste.
The method according to claim 1,
Wherein the third mixture is further comprised of 5 to 25 wt% of brown rice vinegar, 0.5 to 3 wt% of ginger, and 1.5 to 4.5 wt% of Cheongyang red pepper.
The process according to claim 1,
10 to 25 wt% of bokbunja juice, 10 to 25 wt% of soy sauce, 10 to 25 wt% of Worcester sauce, 10 to 25 wt% of garlic, 10 to 25 wt% of onion, 3 to 12 wt% of sake, 7 to 15 wt% , 10 to 25 wt% of banana, 3 to 12 wt% of sugar, and 0.2 to 1.5 wt% of butter.
The method of claim 4,
And 10 to 25 wt% of a tomato paste.
The method of claim 4,
Wherein the composition is further comprised of 5 to 25 wt% of brown rice vinegar, 0.5 to 3 wt% of ginger, and 1.5 to 4.5 wt% of Cheongyang red pepper.

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