KR20180135499A - Method for manufacturing curry sauce containing red ginseng and sprout - Google Patents
Method for manufacturing curry sauce containing red ginseng and sprout Download PDFInfo
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- KR20180135499A KR20180135499A KR1020170066924A KR20170066924A KR20180135499A KR 20180135499 A KR20180135499 A KR 20180135499A KR 1020170066924 A KR1020170066924 A KR 1020170066924A KR 20170066924 A KR20170066924 A KR 20170066924A KR 20180135499 A KR20180135499 A KR 20180135499A
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- red ginseng
- curry
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- 235000002789 Panax ginseng Nutrition 0.000 title claims abstract description 56
- 235000021438 curry Nutrition 0.000 title claims abstract description 35
- 235000015067 sauces Nutrition 0.000 title claims abstract description 19
- 238000000034 method Methods 0.000 title claims abstract description 14
- 238000004519 manufacturing process Methods 0.000 title abstract description 12
- 239000000284 extract Substances 0.000 claims abstract description 27
- 239000000843 powder Substances 0.000 claims abstract description 21
- 239000012141 concentrate Substances 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 239000008213 purified water Substances 0.000 claims abstract description 11
- 238000002156 mixing Methods 0.000 claims abstract description 9
- 238000003756 stirring Methods 0.000 claims abstract description 7
- 238000010438 heat treatment Methods 0.000 claims abstract description 6
- 239000004615 ingredient Substances 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims description 13
- 240000005979 Hordeum vulgare Species 0.000 claims description 6
- 235000007340 Hordeum vulgare Nutrition 0.000 claims description 6
- 235000013343 vitamin Nutrition 0.000 claims description 5
- 229940088594 vitamin Drugs 0.000 claims description 5
- 229930003231 vitamin Natural products 0.000 claims description 5
- 239000011782 vitamin Substances 0.000 claims description 5
- 240000002791 Brassica napus Species 0.000 claims description 4
- 241000219793 Trifolium Species 0.000 claims description 4
- 235000004977 Brassica sinapistrum Nutrition 0.000 claims description 3
- 150000003722 vitamin derivatives Chemical class 0.000 claims description 3
- 244000017020 Ipomoea batatas Species 0.000 claims description 2
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 2
- 235000019640 taste Nutrition 0.000 abstract description 11
- 239000000203 mixture Substances 0.000 abstract description 7
- 240000004371 Panax ginseng Species 0.000 description 6
- 235000008434 ginseng Nutrition 0.000 description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 6
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 5
- 235000003140 Panax quinquefolius Nutrition 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 241000894006 Bacteria Species 0.000 description 4
- 230000003579 anti-obesity Effects 0.000 description 4
- 238000002474 experimental method Methods 0.000 description 4
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 description 3
- 235000017647 Brassica oleracea var italica Nutrition 0.000 description 3
- 240000003259 Brassica oleracea var. botrytis Species 0.000 description 3
- 239000004480 active ingredient Substances 0.000 description 3
- 235000019658 bitter taste Nutrition 0.000 description 3
- 235000015140 cultured milk Nutrition 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 230000036737 immune function Effects 0.000 description 3
- 235000014655 lactic acid Nutrition 0.000 description 3
- 239000004310 lactic acid Substances 0.000 description 3
- 244000075850 Avena orientalis Species 0.000 description 2
- 235000007319 Avena orientalis Nutrition 0.000 description 2
- 235000007516 Chrysanthemum Nutrition 0.000 description 2
- 244000189548 Chrysanthemum x morifolium Species 0.000 description 2
- 235000007238 Secale cereale Nutrition 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 230000003178 anti-diabetic effect Effects 0.000 description 2
- 230000003110 anti-inflammatory effect Effects 0.000 description 2
- 239000003472 antidiabetic agent Substances 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 229960001109 policosanol Drugs 0.000 description 2
- BDERNNFJNOPAEC-UHFFFAOYSA-N propan-1-ol Chemical compound CCCO BDERNNFJNOPAEC-UHFFFAOYSA-N 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 235000016068 Berberis vulgaris Nutrition 0.000 description 1
- 241000335053 Beta vulgaris Species 0.000 description 1
- 235000006008 Brassica napus var napus Nutrition 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 235000007862 Capsicum baccatum Nutrition 0.000 description 1
- 235000016795 Cola Nutrition 0.000 description 1
- 241001634499 Cola Species 0.000 description 1
- 235000011824 Cola pachycarpa Nutrition 0.000 description 1
- 235000007129 Cuminum cyminum Nutrition 0.000 description 1
- 244000304337 Cuminum cyminum Species 0.000 description 1
- 244000163122 Curcuma domestica Species 0.000 description 1
- 235000003392 Curcuma domestica Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 241000590002 Helicobacter pylori Species 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000004347 Perilla Nutrition 0.000 description 1
- 244000124853 Perilla frutescens Species 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 240000003889 Piper guineense Species 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 241000209056 Secale Species 0.000 description 1
- 244000250129 Trigonella foenum graecum Species 0.000 description 1
- 235000001484 Trigonella foenum graecum Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000001728 capsicum frutescens Substances 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 235000003373 curcuma longa Nutrition 0.000 description 1
- 235000019503 curry powder Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 229940037467 helicobacter pylori Drugs 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 210000001161 mammalian embryo Anatomy 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000008194 pharmaceutical composition Substances 0.000 description 1
- 231100000572 poisoning Toxicity 0.000 description 1
- 230000000607 poisoning effect Effects 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 238000009331 sowing Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 108700012359 toxins Proteins 0.000 description 1
- 235000001019 trigonella foenum-graecum Nutrition 0.000 description 1
- 150000004684 trihydrates Chemical class 0.000 description 1
- 235000013976 turmeric Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/14—Dried spices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/2124—Ginseng
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
본 발명은 홍삼과 새싹을 함유하는 카레소스의 제조방법에 관한 것이다.The present invention relates to a process for preparing curry sauce containing red ginseng and bud.
더욱 구체적으로, 새싹 농축물을 제조하는 단계; 및 상기 새싹 농축물에, 홍삼추출물, 홍삼분말, 카레원료 및 정제수를 혼합 교반하여 가열하는 단계;를 포함하는, 카레 소스의 제조방법에 관한 것이다.More specifically, the method comprises the steps of: preparing a bud condensate; And a step of mixing and stirring the red ginseng extract, the red ginseng powder, the curry raw material and the purified water into the bud condensate and heating the mixture.
본 출원인의 등록특허 제10-1440372호에는 '들깨 새싹 추출물을 유효성분으로 함유하는 항염증용 식품 및 약학 조성물'이 기재되어 있다. Patent No. 10-1440372 of the present applicant discloses an anti-inflammatory food and pharmaceutical composition containing an extract of perilla sprouts as an active ingredient.
또한, 대한민국 등록특허 제10-0773901호에는 '브로콜리 새싹 추출물을 이용하여 헬리코박터 파이로리균 저해능을 가진 유산균 발효유의 제조방법 및 상기 방법으로 제조된 유산균 발효유'가 기재되어 있다. 개략적으로 보면, 브로콜리 새싹 추출 분말을 수득한 후에 유산균 발효유에 혼합하는 방법을 특징으로 하고 있음을 알 수 있다. (청구항 2 참조)Korean Patent No. 10-0773901 discloses a process for producing fermented milk of lactic acid bacteria having a Helicobacter pylori bactericidal activity using broccoli sprout extract and fermented milk of lactic acid bacteria prepared by the above method. In summary, it can be seen that the broccoli sprout extract powder is obtained and then mixed with lactic acid bacteria fermented milk. (Refer to claim 2)
또한, 본 출원인이 출원한 공개특허 제10-2014-0136668호에는 '새싹 추출물을 유효성분으로 함유하는 항당뇨 또는 항비만 활성 조성물'이 기재되어 있다. 개략적으로 보면, 메밀, 비트, 유채, 브로콜리, 콜라비, 적양무 및 비타민 중에서 선택된 새싹을 이용하고 있음을 알 수 있다. (청구항 5 참조)In addition, in the patent application No. 10-2014-0136668 filed by the present applicant, an anti-diabetic or anti-obesity active composition containing a bud extract as an active ingredient is described. In summary, it can be seen that sprouts selected from buckwheat, beet, oilseed rape, broccoli, cola bean, manganese, and vitamins are used. (Refer to claim 5)
또한, 대한민국 등록특허 제10-1540737호에는 '폴리코사놀 함량이 증가된 새싹밀, 새싹귀리 또는 새싹호밀 추출물의 제조방법'이 기재되어 있다. 개략적으로 보면, 밀, 귀리 및 호밀로 구성된 군으로부터 선택되는 맥류를 파종한 후에 배양하고, 배양된 맥류 새싹의 지상부를 추출하여 폴리코사놀을 분리하는 방법을 특징으로 하고 있음을 알 수 있다. (청구항 1 참조)Korean Patent No. 10-1540737 also discloses a process for producing sprout wheat, roasted oats or roots rye extract having increased policosanol content. In summary, it can be seen that the pulp selected from the group consisting of wheat, oats and rye is cultured after sowing, and then the ground part of the cultivated pulp bud is extracted to isolate policosanol. (Refer to claim 1)
또한, 대한민국 등록특허 제10-1250386호에는 '피부 진정 효과를 가지는 혼합 새싹 추출물을 함유한 화장료 조성물'이 기재되어 있다. Korean Patent No. 10-1250386 describes a cosmetic composition containing a mixed germ extract having skin soothing effect.
또한, 본 출원인의 등록특허 제10-1629318호에는 '항비만 효과가 증진된 보리 새싹을 함유하는 카레 소스의 제조방법'에 대해 기재되어 있다. 개략적으로 살펴보면, 카레 소스 100 중량부를 기준으로, 물 64~70 중량부, 카레 분말 8~12 중량부, 야채 20~24 중량부 및 보리새싹 추출물 0.5~3 중량부를 포함하는 항비만 효과가 증진된 보리새싹을 함유하는 카레 소스의 제조방법'에 대해 기재되어 있다. In addition, the present applicant's Registration No. 10-1629318 describes a 'method for producing a curry sauce containing barley buds having an improved anti-obesity effect'. Briefly, based on 100 parts by weight of curry sauce, an anti-obesity effect comprising 64 to 70 parts by weight of water, 8 to 12 parts by weight of curry powder, 20 to 24 parts by weight of vegetables and 0.5 to 3 parts by weight of barley bud extract A method for producing a curry sauce containing barley sprouts ".
상기에서 살펴본 바와 같이, 새싹을 이용하여 항염증, 항비만, 항당뇨 및 피부진정 기능을 갖는 추출물 또는 조성물 등이 연구되고 있음을 알 수 있는데 그 이유를 살펴보면 다음과 같다. As described above, it can be seen that extracts or compositions having anti-inflammatory, anti-obesity, anti-diabetic and dermatological functions using sprouts are being studied.
새싹은 발아한지 일주일 정도 되어 본 잎이 나오기 전의 상태를 말한다. 두꺼운 껍질과 배아 속에서 안전하던 씨앗이 수분과 온도가 주어지면서 싹이 트는데, 이때 식물은 곰팡이, 박테리아 등의 외부의 적으로부터 자신을 방어하려고, 씨앗 상태에서는 없었던 효소, 비타민, 각종 아미노산 등의 신물질을 합성한다. 씨앗에 따라 싹이 튼 지 3~9일 정도의 본잎이 나오기 전의 어린 떡잎 상태일 때가 이런 유용물질의 생산량이 최대가 되며, 2~3개월 후 열매에서의 특정치 보다 20~30배 까지도 더 많이 함유한다.Sprouts are germinated for a week or so before the leaf emerges. Thick shells and seeds that are safe in the embryo are sprouted with moisture and temperature. To protect themselves from external enemies such as fungi and bacteria, the plants are made up of enzymes, vitamins and various amino acids Synthesize new materials. When the seeds are sprouted 3 ~ 9 days before the leaves are in the young cotyledon state, the yield of these useful materials is maximized, and after 2 to 3 months, 20 to 30 times more .
본 출원인은 상기 등록특허 제10-1629318호에서 보듯이 새싹을 이용하여 카레 소스를 제조하는 방법에 대해 연구개발을 수행해왔으며, 그 과정에서 홍삼을 추가하게 되면 면역 기능이 제고될 수 있음은 물론 홍삼의 쓰면서도 구수한 맛이 새싹의 약간 씁쓸한 맛을 오히려 보완할 수 있다고 판단하여 본 발명을 안출하게 되었다.The present applicant has studied and developed a method for producing curry sauce using the bud as described in the above-mentioned Japanese Patent No. 10-1629318. In addition, when the red ginseng is added in the process, the immune function can be enhanced, The taste of the sprouts can be compensated rather than the bitter taste of the sprouts.
홍삼에 대해 살펴보면 다음과 같다. 한편, 홍삼(紅蔘)은 인삼(Panax ginseng C.A. Meyer)을 원재료로 사용하여, 말리지 않은 수삼을 증기 또는 기타 방법으로 쪄서 익혀 말린 것이다. The red ginseng is as follows. On the other hand, red ginseng is ginseng (Panax ginseng C.A. Meyer) as a raw material and steamed or otherwise steamed the uncooked ginseng to be boiled and dried.
홍삼의 특징으로 ① 홍삼은 증포(증기로 찌는 것) 과정에서 생삼의 독소들이 제거되고 신체에 유익한 새로운 생리활성 성분들이 생성되며, ② 수삼, 백삼 등 다른 어떤 인삼보다 가장 많은 종류의 사포닌이 들어 있으며, ③ 신체에 유효한 성분의 함량이 높아 면역 기능 강화에 도움을 주고, ④ 체질 개선에 도움을 주며, ⑤ 정상 세포의 왕성한 활동을 도와주며, ⑥ 소화흡수가 잘 되어 남녀노소 누구나 복용해도 좋고, ⑦ 장기간 보관(10년 이상 장기 보관)해도 내용 성분의 변화가 없는 것 등이 있다.The characteristics of red ginseng ① ① Red ginseng in the process of removing (poisoning with steam) to remove the toxins of fresh ginseng, the body is beneficial new physiological active ingredients are produced, ② Ginseng, white ginseng than any other type of saponin contains ③ It helps the strengthening of immune function by the high content of effective ingredient in body, ④ It helps to improve the constitution, ⑤ It assists the active activity of normal cells, ⑥ It is well absorbed by digestion and absorption, And long-term storage (long-term storage for more than 10 years).
본 발명은 새싹 및 홍삼의 기능성을 함께 보유하는 카레 소스의 제조방법을 제공하는 것을 기술적 과제로 한다.It is a technical object of the present invention to provide a method for producing curry sauce which retains the functionality of sprouts and red ginseng together.
본 발명은 새싹 및 홍삼을 함께 함유하되, 새싹의 맛과 홍삼의 맛이 어우러질 수 있는 카레 소스의 제조방법을 제공하는 것을 기술적 과제로 한다.The present invention provides a method for producing curry sauce containing sprout and red gins together, wherein the sprout taste and red ginseng taste can be mixed.
본 발명은,According to the present invention,
새싹 농축물을 제조하는 단계; 및Producing a bud concentrate; And
상기 새싹 농축물에, 홍삼추출물, 홍삼분말, 카레원료 및 정제수를 혼합 교반하여 가열하는 단계;를 포함하는, 카레 소스의 제조방법을 제공함으로서, 기술적 과제를 해결하고자 한다.And a step of mixing and stirring the red ginseng extract, the red ginseng powder, the curry raw material, and the purified water into the bud condensate, and heating the mixture to thereby solve the technical problem.
본 발명에서,In the present invention,
상기 새싹 농축물을 제조하는 단계는,Wherein the step of preparing the bud concentrate comprises:
보리, 비타민, 뉴비트, 유채, 청경채, 클로버 또는 적무에서 선택적으로 1개 이상을 95~100℃에서 끓여서 새싹 농축물을 제조하는 것을 특징으로 한다.Characterized in that the at least one selected from barley, vitamin, new bit, rapeseed, chrysanthemum, clover or sweet potato is boiled at 95 to 100 DEG C to produce a bud condensate.
본 발명에서,In the present invention,
상기 새싹 농축물에, 홍삼추출물, 홍삼분말, 카레원료 및 정제수를 혼합 교반하여 가열하는 단계는,Mixing and stirring the red ginseng extract, red ginseng powder, curry raw material and purified water into the bud condensate,
새싹 농축물 5~10 중량부, 홍삼추출물 1~2 중량부, 홍삼분말 3~5 중량부, 카레원료 30~40 중량부 및 정제수 70~80 중량부를 혼합 교반하여 가열하는 것을 특징으로 한다.5 to 10 parts by weight of sprout concentrate, 1 to 2 parts by weight of red ginseng extract, 3 to 5 parts by weight of red ginseng powder, 30 to 40 parts by weight of curry raw material and 70 to 80 parts by weight of purified water are mixed and stirred.
본 발명은,According to the present invention,
상기 방법을 이용하여 제조된 카레 소스를 제공함으로써 기술적 과제를 해결하고자 한다.The present invention aims to solve the technical problem by providing a curry sauce prepared using the above method.
본 발명에 따른 카레 소스 제조방법은, 홍삼을 추가함으로써 면역 기능이 제고될 수 있음은 물론 홍삼의 쓰면서도 구수한 맛이 새싹의 약간 씁쓸한 맛을 오히려 보완할 수 있는 효능을 보유하고 있다.The curry sauce manufacturing method according to the present invention not only enhances the immune function by adding red ginseng, but also has the effect of supplementing the slightly bitter taste of the bud even though the red ginseng is used.
본 명세서 및 청구 범위에 사용된 용어나 단어는 통상적이거나 사전적인 의미로 한정해서 해석되어서는 안 되며, 발명자는 그 자신의 발명을 가장 최선의 방법으로 설명하기 위해 용어의 개념을 적절하게 정의할 수 있다는 원칙에 입각하여 본 발명의 기술적 사상에 부합하는 의미와 개념으로 해석되어야만 한다.The terms and words used in the present specification and claims should not be construed as limited to ordinary or dictionary terms and the inventor may properly define the concept of the term in order to best describe its invention It should be construed as meaning and concept consistent with the technical idea of the present invention.
따라서 본 명세서에 기재된 실시예, 참조예 및 도면에 기술된 사항은 본 발명의 가장 바람직한 일 예에 불과할 뿐이고 본 발명의 기술적 사상을 모두 대변하는 것은 아니므로, 본 출원시점에 있어서 이들을 대체할 수 있는 다양한 균등물과 변형예들이 있을 수 있음을 이해하여야 한다. Therefore, the embodiments described in the present specification, the reference examples, and the drawings are merely the most preferred examples of the present invention, and not all of the technical ideas of the present invention are described. Therefore, It should be understood that various equivalents and modifications may be present.
[[ 실시예Example ]]
본 발명에 따른 카레 소스의 제조방법은 다음과 같다.A method of manufacturing a curry sauce according to the present invention is as follows.
1) 새싹 농축물을 제조하는 단계1) the step of producing a bud concentrate
보리, 비타민, 뉴비트, 유채, 청경채, 클로버 또는 적무에서 선택적으로 1개 이상을 95~100℃에서 끓여서 새싹 농축물을 제조한다. 바람직하게, 새싹을 잘게 분쇄하여 5~15시간 동안 끓이는 과정을 통해 새싹이 녹아서 농축물이 될 때까지 가열한다. 이렇게 하는 이유는 새싹의 기능성 성분을 온전히 모두 함유하도록 하기 위해서이다.One or more selected from barley, vitamin, new bit, rapeseed, chrysanthemum, clover or mellitus is boiled at 95-100 ° C to produce a bud condensate. Preferably, the sprouts are ground finely and heated for 5 to 15 hours until the sprouts are melted and become a concentrate. The reason for doing this is to ensure that the functional ingredients of the bud are fully contained.
2) 새싹 농축물, 홍삼추출물, 홍삼분말, 카레원료 및 정제수를 혼합 교반하면서 가열하는 단계2) heating the bud condensate, red ginseng extract, red ginseng powder, curry raw material and purified water while mixing and stirring
새싹 농축물 5~10 중량부, 홍삼추출물 1~2 중량부, 홍삼분말 3~5 중량부, 카레원료 30~40 중량부 및 정제수 70~80 중량부를 혼합 교반하여 가열한다. 가열하는 온도는 95~100℃이고 시간은 40분~1시간 정도이다. 5 to 10 parts by weight of sprout concentrate, 1 to 2 parts by weight of red ginseng extract, 3 to 5 parts by weight of red ginseng powder, 30 to 40 parts by weight of curry raw material and 70 to 80 parts by weight of purified water are mixed and stirred. The heating temperature is 95 to 100 ° C and the time is about 40 minutes to 1 hour.
카레원료는, 강황을 주재료로 하면서, 부재료로는 고수, 쿠민, 호로파, 후추 및 고추를 포함하도록 하며, 액상 형태가 아니라 가루형태이다. The curry raw materials include turmeric as a main ingredient, and include core water, cumin, fenugreek, pepper, and red pepper.
홍삼추출물을 넣는 이유는 홍삼추출물이 새싹 농축물과 혼합되면서 농축이 되면서 씁쓸한 맛이 강해진 새싹 농축물의 맛을 홍삼추출물의 구수한 맛이 보완하기 위해서이다. The reason for putting the red ginseng extract is to complement the taste of the red ginseng extract with the taste of the sprout concentrate in which the red ginseng extract is mixed with the sprout concentrate and thickened and bitter taste is strengthened.
또한, 홍삼분말을 추가로 넣는 이유는 홍삼추출물과 새싹 농축물이 혼합되어 상호 보완이 되어 중화가 되기 때문에 홍삼의 독특한 맛과 카레의 맛이 혼합되어 기호도를 상승시키기 위하여 홍삼분말을 추가하였다.In addition, red ginseng powder is added because red ginseng extract and sprout concentrate are mixed with each other to neutralize. Therefore, red ginseng powder is added to enhance the preference of the mixture of the unique taste of red ginseng and the taste of curry.
여기에서, 새싹 추출물, 홍삼추출물, 홍삼분말 및 카레원료를 혼합하는 기술적 아이디어나 혼합 중량비는 여러 다양한 실험을 통해서 도출된 것임을 밝힌다.Here, the technical idea of blending the bud extract, red ginseng extract, red ginseng powder and curry raw material or the blending weight ratio is derived from various experiments.
[[ 참조예Reference Example ] 홍삼분말 추가에 따른 관능평가] Sensory evaluation by addition of red ginseng powder
본 발명의 실시예에 따른 카레 소스의 홍삼분말 추가 여부에 따른 기호도를 알아보기 위하여 평가를 실시하였다. To evaluate the preference according to the addition of red ginseng powder, curry sauce according to an embodiment of the present invention was evaluated.
실시예의 방법으로 제조하되, 새싹 농축물 5 중량부, 홍삼추출물 1 중량부, 카레원료 30 중량부 및 정제수 70 중량부를 사용하여 제조하였으며, 실험군 1은 홍삼분말을 추가하지 않고, 제조하였으며, 실험군 2는 홍삼분말을 3 중랑부 추가하여 제조하였다. 5 parts by weight of germ extract, 1 part by weight of red ginseng extract, 30 parts by weight of curry raw material and 70 parts by weight of purified water were prepared. Experimental group 1 was prepared without addition of red ginseng powder. Experimental group 2 Was prepared by adding trihydrate powder to red ginseng powder.
관능평가는 10대 청소년부터 50 대 중장년층까지 20명이 참가하였다. 5점 척도법을 사용하고 (1점, 별로이다; 2점, 조금 별로이다; 3점, 보통이다; 4점, 조금 좋다; 5점, 좋다) 맛과 향을 고려하여 평가하도록 하였다.Twenty participants from teens to 50s participated in the sensory evaluation. We used 5 point scale (1 point, not much; 2 point, little point; 3 point, average; 4 points, slightly better; 5 points, good)
상기 표 1을 보면, 실험군 2가 실험군 1에 비해 더 좋은 평가를 받았음을 알 수 있다. Table 1 shows that the experimental group 2 received a better evaluation than the experimental group 1.
평가자들의 의견으로는 실험군 2가 '홍삼의 맛과 향이 카레의 향과 잘 어우러진다', '독특하지만 맛있다' 라는 의견이 있었으며, 실험군 1의 의견으로는 '홍삼이 첨가된 카레인지 모르겠다.'라는 의견이 있었다. In the opinion of the evaluators, Experiment 2 had the opinion that "the taste and flavor of red ginseng is well mixed with the flavor of curry", "unique but delicious", and Experimental Group 1 said, "I do not know whether it is curry with red ginseng added There was an opinion.
즉 카레 소스에 홍삼 추출물이 함유되어도 새싹 농축물과 혼합되면서 홍삼의 맛과 향이 잘 느껴지지 않는 것으로 판단된다. 또한, 카레소스에 홍삼 분말을 첨가하면 홍삼의 향이 카레의 향과 적절히 어우러지면서 기호도를 높일 수 있는 것으로 판단된다. In other words, even though the curd sauce contains the red ginseng extract, it is thought that the taste and the aroma of red ginseng are not well felt as it is mixed with the sprout concentrate. In addition, when red ginseng powder is added to curry sauce, the fragrance of red ginseng can be appropriately combined with the fragrance of curry, which is considered to be able to increase the degree of preference.
따라서, 카레 소스에 홍삼 분말을 추가하여 기호도 및 기능성을 높일 수 있도록 제조하는 것이 바람직하다. Therefore, it is preferable to add red ginseng powder to the curry sauce so as to increase the taste and functionality.
Claims (4)
상기 새싹 농축물에, 홍삼추출물, 홍삼분말, 카레원료 및 정제수를 혼합 교반하여 가열하는 단계;를 포함하는, 카레 소스의 제조방법.
Producing a bud concentrate; And
Mixing and stirring the red ginseng extract, red ginseng powder, curry raw material, and purified water into the bud concentrate, followed by heating.
상기 새싹 농축물을 제조하는 단계는,
보리, 비타민, 뉴비트, 유채, 청경채, 클로버 또는 적무에서 선택적으로 1개 이상을 95~100℃에서 끓여서 새싹 농축물을 제조하는 것을 특징으로 하는, 카레 소스의 제조방법.
The method according to claim 1,
Wherein the step of preparing the bud concentrate comprises:
Characterized in that at least one of the ingredients selected from the group consisting of barley, vitamin, new bit, rapeseed, clover, clover or sweet potato is boiled at 95-100 DEG C to produce a bud condensate.
상기 새싹 농축물에, 홍삼추출물, 홍삼분말, 카레원료 및 정제수를 혼합 교반하여 가열하는 단계는,
새싹 농축물 5~10 중량부, 홍삼추출물 1~2 중량부, 홍삼분말 3~5 중량부, 카레원료 30~40 중량부 및 정제수 70~80 중량부를 혼합 교반하여 가열하는 것을 특징으로 하는, 카레 소스의 제조방법.
The method according to claim 1,
Mixing and stirring the red ginseng extract, red ginseng powder, curry raw material and purified water into the bud condensate,
5 to 10 parts by weight of a sprout concentrate, 1 to 2 parts by weight of a red ginseng extract, 3 to 5 parts by weight of a red ginseng powder, 30 to 40 parts by weight of a curry raw material and 70 to 80 parts by weight of purified water are mixed and stirred. ≪ / RTI >
A curry sauce produced by the method according to any one of claims 1 to 3.
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