KR20210131196A - Method for preparing rib sauce with water-soluble dietary fiber, Fibersol-2 - Google Patents

Abstract

The present invention relates to a method for preparing rib seasoning sauce using Fibersol-2, a water-soluble dietary fiber, and more specifically, to a method for preparing rib seasoning sauce using Fibersol-2, a water-soluble dietary fiber which increases palatability by using a water-soluble dietary fiber extract extracted from corn starch useful for health, is low in calories, reduces the concentration of triglycerides, has excellent physiological effects and can improve functionality by suppressing the rate of rise in blood sugar and insulin levels after a meal.

Description

Method for preparing rib sauce using a water-soluble dietary fiber, Fibersol-2 {Method for preparing rib sauce with water-soluble dietary fiber, Fibersol-2}

The present invention relates to a method for preparing a seasoning sauce for ribs using Fibersol-2, which is a water-soluble dietary fiber, and more particularly, to a method for producing a seasoning sauce for ribs using a water-soluble dietary fiber extract such as Fibersol-2 useful for health. It relates to a method for manufacturing ribs seasoning sauce using Fibersol-2, a water-soluble dietary fiber that can increase and enhance functionality, is a low-calorie ingredient, has excellent physiological effects, and can improve functionality.

Sauce is a liquid or semi-fluid seasoning that has been used to flavor and color dishes since ancient Roman times. These sauces enhance the taste, smell and color of food, thereby increasing appetite and nutritional value, retaining moisture in food, and bonding ingredients together during the cooking process. Sauce plays an important role in Western cuisine, but there are not many domestic studies on them yet.

On the other hand, the bulgogi seasoning sauce is made by mixing soy sauce, sugar, salt, and onion as basic raw materials and various seasonings (garlic, green onion, sesame, red pepper powder, etc.) Bulgogi is one of the traditional foods of Korea, and in recent years, it has become a representative food that shows the taste of Korea to foreigners around the world. is becoming Recently, the need for development of bulgogi sauce with functional ingredients that can respond to the trend toward well-being has emerged, and as a result, the production of bulgogi sauce with functional ingredients is actively progressing.

And, according to the lifestyle change of modern people, energy intake increases and energy consumption tends to decrease, and the diet has also changed from the conventional grain-centered diet to a fatty diet, which is related to the increase in obesity and metabolic syndrome. This is considered an issue with It is known that an increase in fat intake increases the risk of developing not only obesity, but also obesity-related hyperlipidemia, arteriosclerosis, and diabetes.

Hyperlipidemia is one of the factors of metabolic syndrome and is considered to be a major factor in arteriosclerosis, but in particular, the rise in blood triglyceride concentration after dietary fat intake, along with chiromicron (CM) and remnant lipoprotein, and metabolic intermediates present It is present in high concentration in the blood, but it is thought to be strongly related to the onset and progression of atherosclerosis and coronary artery disease. Most of the fat ingested according to the meal is triglyceride (TG), and TG mainly decomposes 2-monoacylglycerol and fatty acids according to pancreatic lipase contained in the pancreatic juice, forms mixed micelles with bile acids, and epithelial cells of the small intestine absorbed from Against this background, the development of foods that suppress the rise of postprandial blood TG without any safety problem is attracting attention. So far, as food materials that suppress the rise in blood TG after a meal, globin protein decomposition products, tea catechins, Olong tea polyphenols, apple polyphenols, oligosaccharides, and the like are known.

In addition, in recent years, the fat absorption inhibitory effect of indigestible dextrin, a water-soluble dietary fiber, has also been studied, and by suppressing the absorption of TG derived from a meal, attention has been paid to suppressing the rise in blood TG after a meal. And, this time, the inventors focused on the suppression of postprandial blood TG rise according to indigestible texrin, and developed a sauce for seasoned ribs so that indigestible texrin can be easily ingested according to daily eating habits.

Looking at the prior art in this field, the "method of making soy sauce for bulgogi pork" of Republic of Korea Patent Publication No. 2011-0055817 (Prior Art 1) is pork shoulder, sirloin, tenderloin, samgyeopsal, millet, leg meat In the soy sauce for bulgogi of one kind of pork ribs, neck, gull, or scallop, the soy sauce for bulgogi of the pork is boiled in fermented soy sauce and pork bones in broth or fresh water. A step of making soy sauce containing a pine component by mixing and diluting one type of water, and injecting saeng cheonggukjang or natto into the soy sauce containing the pine component to produce cheonggukjang or A composition comprising the steps of making a soy sauce for bulgogi pork by fermentation by microorganisms contained in natto and then aging was disclosed.

In addition, in the "Method for Manufacturing Bulgogi Sauce" of Korean Patent Publication No. 1999-0064752 (Prior Art 2), 500g of garlic, 20g of ginger, 500g of green onion, and 1kg of onion are the basic seasonings and 20g of medicinal herbs: After inserting 20g and 50g of ginseng to mix the raw bones with water, cool to room temperature, and add soy sauce, sesame oil, sesame salt, and honey to the cooled decoction. A method has been disclosed.

However, the prior art 1 and 2 relate to a method for manufacturing a soy sauce for pork bulgogi and a method for manufacturing a bulgogi seasoning sauce. Or, there is a problem that unskilled people cannot simply manufacture and provide in the establishment, and the focus of the present inventors on the effect of inhibiting the absorption of triglycerides so as to suppress the postprandial blood glucose level and insulin rise of the soluble dietary fiber as focused on Nothing has been suggested so far.

In addition, methods currently used for the improvement and treatment of hyperlipidemia, cardiovascular disease and obesity include appetite suppressants that reduce food intake, control body metabolism, and increase body heat response, antipyretic agents, and digestion. Absorption inhibitors and hormone modulators are used. Appetite suppressants include adrenergic drugs, serotonergic drugs, and adrenergic/serotonergic drugs. Among them, serotonergic drugs were banned due to the side effects of valvular heart disease (Lee Jae-yeol, 2006). There are ephedrine-caffeine complex and adipocyte 3 receptor agonist for heat death promoters, and lipase inhibitors represented by Xenical and a low-fat food additive called Olestra for digestion and absorption inhibitors. Many drugs used for drug treatment have reported yo-yo effects or side effects (anorexia, headache, increased blood pressure, fatty stool, diarrhea, abdominal distension, abdominal pain, etc.) It is interpreted as a result of unverified products.

Therefore, there is a need for the development of a new source having anti-hyperlipidemia, anti-high cholesterol and anti-obesity effects, and the development of functional foods using the same without any concerns about the side effects as described above.

The present invention relates to a method for preparing rib seasoning sauce using Fibersol-2, which is a water-soluble dietary fiber, and the main object of the present invention is to use a water-soluble dietary fiber extract such as Fibersol-2 useful for health To provide a method for preparing a seasoning sauce for ribs using Fibersol-2, a water-soluble dietary fiber that can suppress the generation of postprandial triglycerides.

Another object of the present invention is to provide a method for preparing a seasoning sauce for ribs that is suitable for diet and can improve functionality by mixing oatmeal rich in dietary fiber.

Another object of the present invention is to provide a method for producing a ribs seasoning sauce that can suppress the rise in blood insulin and blood sugar levels after a meal.

In the first aspect of the present invention in order to achieve the object of the present invention, the present invention is based on 100 parts by weight of the total sauce, 1 to 2 parts by weight of onion, 0.4 to 0.8 parts by weight of garlic, 1 to 2 parts by weight of pear, Nahan and A step of mixing and grinding 0.05 to 0.15 parts by weight and 0.2 to 0.4 parts by weight of oatmeal to obtain a seasoning sauce mixture; After mixing 5 parts by weight, 1.5 to 2.1 parts by weight of starch syrup, sterilizing at 100° C. or higher for 80 to 120 minutes to prepare a sauce mixture, add water-soluble dietary fiber extract obtained from corn starch to the obtained rib seasoning sauce, 100 parts by weight of the total sauce Based on 0.8 to 1.0 parts by weight of mixing.

In addition, in the present invention, it includes the step of extracting a water-soluble dietary fiber extract from corn starch before the dietary fiber mixing step, and the extracting step of the dietary fiber extract is a step of extracting amylase from corn starch, using a continuous centrifuge After extracting the dietary fiber portion, fractionating the extracted amylase, it may include the step of concentrating the dietary fiber extract, and purifying and pulverizing the concentrated dietary fiber.

In addition, in the present invention, the material to be mixed with the seasoning sauce in the sterilization step is 30 to 40 parts by weight of purified water, 3 to 5 parts by weight of soybean fermentation seasoning, 4.0 to 4.5 parts by weight of cooking oil, 3 to 5 parts by weight of glucose, 1.5 to 5 parts by weight of starch syrup. It is preferable to mix 2.1 parts by weight.

Moreover, when the water-soluble dietary fiber extract is mixed in the present invention, it is possible to suppress the rise of postprandial blood glucose and insulin levels, and suppress the rise of postprandial triglycerides.

In addition, the present invention, based on 100 parts by weight of the sauce, 30 to 40 parts by weight of purified water, 3 to 5 parts by weight of soybean fermentation seasoning, 4.0 to 4.5 parts by weight of cooking oil, 3 to 5 parts by weight of glucose, 1.5 to 2.1 parts by weight of starch syrup, It provides a rib seasoning sauce using Fiber Sol-2 comprising 0.8 to 1 part by weight of a water-soluble dietary fiber extract.

In the present invention, the water-soluble dietary fiber extract is extracted from corn starch, such as Fibersol-2, and is prepared through starch preparation → heating → enzymatic digestion → fractionation → refining → powdering → Fibersol-2 extraction. .

As described above, according to the present invention, the following effects are achieved.

First, it is possible to suppress the generation and concentration of triglycerides after meals by using a water-soluble dietary fiber extract such as fibersol-2, which is useful for health.

Second, according to the seasoned ribs to which the rib seasoning sauce is added according to the present invention, by mixing oatmeal rich in dietary fiber, it is suitable for diet and can improve functionality.

In addition, according to the seasoned ribs added with the ribs seasoning sauce according to the present invention, it is possible to suppress the rise in blood insulin level and blood sugar level after a meal.

1 is a graph showing a comparison of the triglyceride suppression performance of the invention example and the comparative example using the rib seasoning sauce using Fibersol-2, which is a water-soluble dietary fiber obtained according to the present invention.
Figure 2 is a graph for explaining the postprandial blood glucose level suppression effect of the invention example and the comparative example using the rib seasoning sauce using Fibersol-2, which is a water-soluble dietary fiber obtained according to the present invention.
Figure 3 is a graph for explaining the insulin elevation of the invention example and the comparative example using the rib seasoning sauce using Fibersol-2, which is a water-soluble dietary fiber obtained according to the present invention.

Hereinafter, a method for producing a rib seasoning sauce using dietary fiber according to a preferred embodiment of the present invention and a rib seasoning sauce using the same will be described.

The step of preparing a rib seasoning sauce using Fibersol-2, which is a water-soluble dietary fiber, according to an embodiment of the present invention, largely includes a grinding step, a sterilizing step, a mixing step, and an adding step.

In addition, the Fibersol-2 manufacturing method consists of starch → heating → enzymatic digestion → fractionation → purification → powdering → Fibersol extraction.

First, as a grinding step, spices and seasonings are added by adding 1-2 parts by weight of onion, 0.4 to 0.8 parts by weight of garlic, 1 to 2 parts by weight of pears, 0.05 to 2 parts by weight of Nahan, and 0.2 to 0.4 parts by weight of oatmeal using a mixer. and pulverize for 150 seconds to prepare a sauce mixture.

Subsequently, as a secondary grinding and sterilization step, 30 to 40 parts by weight of purified water, 3 to 5 parts by weight of fermented soybeans, 4.0 to 4.5 parts by weight of edible oil, 3 to 5 parts by weight of glucose, and 1.5 to 2.1 parts by weight of starch syrup are mixed, and then at 100° C. Sterilize for 80 to 120 minutes above. The sterilized seasoning sauce mixture is cooled, aged at a refrigeration temperature of -2℃~10℃ for 24 hours, and stored in the refrigerator. It is desirable to keep the sterilized rib seasoning sauce at 3.8℃. Next, when the sterilized rib seasoning sauce reaches 3.8℃, add the first crushed sauce mixture and mix.

Next, it includes mixing 0.8 to 1.5 parts by weight of a water-soluble dietary fiber extract with the obtained rib seasoning sauce to obtain a rib seasoning sauce.

Preferably, in the grinding step, 1.5 parts by weight of onion, 0.6 parts by weight of garlic, 1.5 parts by weight of pear, 0.1 parts by weight of Nahan and 0.3 parts by weight of oatmeal are mixed.

In addition, in the sterilization step, it is most preferable to add 36 parts by weight of purified water, 4 parts by weight of fermented soybeans, 4.2 parts by weight of edible oil, 4 parts by weight of glucose, and 1.8 parts by weight of starch syrup.

Next, in the present invention, an appropriate amount, for example, 0.8 to 1.0 parts by weight of a water-soluble dietary fiber, for example, a dietary fiber obtained from Fibersol-2 in order to suppress the rise in blood sugar of those who consume seasoned ribs and to prevent the increase in triglycerides. , preferably 0.89 parts by weight. This numerical range is a range in which the effect of suppressing postprandial triglycerides and suppressing blood glucose and insulin levels is excellent, and is a range in which side effects do not occur, and is a range selected in consideration of economic feasibility.

The raw material for extracting dietary fiber used in the present invention is corn starch, and the manufacturing process thereof is as follows.

For the corn used to manufacture starch (starch), yellow dent corn is used. Corn includes general corn (imylose content about 27%), waxy corn, and high amylose corn (amylose content 60% or more). It is a decent grain.

Cornstarch is obtained by wet milling, and the purpose of wet milling is to separate the chemical constituents of grains. and skin) 19.2% and oil 3.8%.

Next, the process of extracting Fibersol-2 will be described. After obtaining corn starch through this wet milling, the corn starch is heated at 50°C to 75°C, and after heating, it is decomposed with an enzyme to extract amylase. . An enzyme called amylase is an enzyme that hydrolyzes polysaccharides and acts on polysaccharides composed of a0-linked glucose, such as starch (amylose and amylopectin) or glycogen. According to the mode of action, it is divided into three types: a-amylase, b-amylase, and glucoamylase. Here, we decompose the enzyme through hydrolysis to extract a-amylase.

Subsequently, an operation of separating each component or a specific group from the various constituents or mixtures is carried out. After extracting the dietary fiber portion (concentrated) using a continuous centrifuge, the extracted amylase is fractionated to obtain dietary fiber get an extract

The centrifugation method is as follows. That is, the continuous centrifuge is a rotating body with several dozen separator plates, and centrifugal force separates solids and water-soluble substances, light solids and heavy solids. When the starch solution enters these rotating bodies, the heavy part settles outward along the back side of the separator and is discharged from the outer nozzle, and the light part is discharged from the outlet of the central part and separated.

Then, the concentrated dietary fiber portion is purified using activated carbon or ion exchange resin. Then, the purified dietary fiber is dried and powdered. The structure of the obtained Fibersol-2 contains indigestible substances, because bonds that are not broken by human digestive enzymes are included.

Fibersol-2 is a spray-dried powder prepared by a controlled enzymatic hydrolysis method of corn starch. It has many starch bonds that are not digested by the enzymes of the human digestive system. That is, Fibersol-2 is a concentrated form of water-soluble dietary fiber extracted from nature (at least 90%, based on dry solids). It has been recognized as safe by the U.S. Food and Drug Administration (FDA), and its various functional, physical and sensory properties allow it to be used in food and beverages, including indigestible bonds that cannot be broken down by human digestive enzymes.

Next, looking at the seasoning and seasoning raw materials used to prepare the seasoned ribs sauce in the present invention are as follows.

The scales of onions are mainly eaten for food, and the characteristic odor from the stems is due to compounds such as propyl disulfide and allyl sulfide. In addition, the scales contain various vitamins and minerals such as calcium and phosphoric acid. The scales are often used in salads, soups, and meat dishes, and are used as spices in various dishes. In the present invention, the content of the onion is preferably 1 to 2 parts by weight based on the total weight of the seasoning sauce, particularly preferably 1.5 parts by weight.

Garlic is used as an essential seasoning in the cooking of all foods. Garlic contains carbohydrates and alliin, an amino acid. Garlic is used raw and used in various other cooking methods, and its tender leaves and stems are also edible. Garlic is used a lot in Korean meat dishes, and it removes the fishy smell of meat and improves the taste. In recent years, garlic powder processed is used, and the main ingredient is synthesized and used for medicinal purposes. Garlic kills mold and has been found to have bactericidal effects against E. coli and Staphylococcus aureus. Garlic smells like aryl sulfide and contains a lot of B vitamins. In the present invention, the content of garlic is preferably 0.4 to 0.8 parts by weight of garlic based on the total weight of the seasoning sauce, and particularly preferably 0.6% by weight.

Pear has 85-88% water and about 50 kal of calories. As an alkaline food, the main ingredient is carbohydrate, sugar (fructose and sucrose) 10-13%, organic acids such as malic acid, tartaric acid, citric acid, vitamins B and C, fiber and fat etc. are included. It is effective for bronchial diseases, so it is good for colds, relieving asthma, etc., and it helps in defecation and diuresis. In addition, it has a detoxifying effect to get rid of hangovers. In the present invention, it is preferably 1 to 2 parts by weight, most preferably 1.5 parts by weight.

And Nahangwa used in the seasoning sauce for ribs of the present invention is a fruit first cultivated in Guangxi, China, and has more than 300 years of edible experience in China. According to clinical trials, it has been found that Nahangwa is effective in treating diseases of the respiratory system such as tuberculosis and asthma, as well as circulatory system such as diabetes and hypertension, and digestive system diseases such as constipation. Since the US FDA approved the use of MOGROSIDES, the main ingredient of Nahangwa, in food in 1995, Nahangwa has been attracting attention as a functional natural sweetener. A related indicator substance is triterpenoid glycosides, and as a trace element, it contains abundantly amino acids, vitamins, and the like. In the present invention, 0.05 to 2 parts by weight was added, and 0.15 parts by weight was appropriately added. The numerical range is selected from the viewpoint of optimal economic efficiency.

Meanwhile, in the present invention, oatmeal is also added in an amount of 0.2 to 0.4 parts by weight, preferably 0.3 parts by weight. Oatmeal is highly nutritious in terms of its efficacy, has more than double the protein content of rice, has less sugar than rice, and is less sweet than rice, but has superior fat and fiber than brown rice, prevents hypertension and arteriosclerosis, and prevents kidney disease. Prevention is also very effective. Also, because it lowers cholesterol levels and interferes with sodium absorption, oatmeal plays a good role in health for those who eat salty and spicy on a daily basis. , In addition, for those who have broken or cracked bones frequently due to their weak bones, just consuming oatmeal regularly is effective for bone health.

In addition, purified water, which is a substance added in the secondary sterilization step, uses pure water from which organic and inorganic substances are chemically or physically removed, and is generally obtained through distillation or ion exchange resin. In the present invention, it is preferable to add 30 to 40 parts by weight of an integer, and in particular, 36 parts by weight is most preferable.

Glucose is a monosaccharide contained in carbohydrates, sugar, and honey, and has the effect of activating the brain, recovering from fatigue, relieving hangover, and sedating. In the present invention, it is preferable to add 3 to 5 parts by weight, particularly 4 parts by weight.

The raw material of starch syrup is corn starch. After processing corn, the starch in the corn is separated and purified, and the starch is extracted and enzymatically hydrolyzed to produce starch syrup. After decomposing the starch raw material with enzymes, it undergoes decolorization filtration and ion purification (ion exchange resin method) to remove proteins, lipids, and all substances added during the process. do. Starch syrup is more viscous than sugar, so it is used for confectionery or shiny products. No sugar is used in starch syrup. The sweetness of starch syrup contains glucose, maltose (maltose) and oligosaccharides as starch is hydrolyzed. It shows sweetness and the viscosity of starch syrup is quite burdensome, but if the content of soluble solids is lowered, it can be used conveniently by diluting the viscosity. content is low. In the present invention, 1.5 to 2.1 parts by weight is added, particularly preferably 1.8 parts by weight.

Various types of cooking oil can be used for each purpose. In general, it contains a large amount of omega-6 fatty acids, catechins, and vitamin E, which are unsaturated fatty acids that are good for health. Rich in fatty acids, it prevents the formation of bad cholesterol. In particular, brown rice (rice bran) oil has a savory taste and aroma, and contains omega-6 fatty acids and omega-3 fatty acids, so it is suitable for grilling and salad dishes. In the present invention, edible oil is added in an amount of 4.0 to 4.5 parts by weight, particularly preferably 4.3 parts by weight.

In the present invention, a predetermined amount of soybean fermentation seasoning is added. Soybeans are very rich in nutrients that can have a good effect on the skin, such as lecithin, isoflavones, and collagen. Since the ingredients are made in the fermentation process, when used in the production of rib seasoning sauce, fermented soybean extract useful for health is used to increase the taste, maximize the taste, and enhance the taste by enhancing the matured deep taste and flavor. . In the present invention, 3 to 5 parts by weight of fermented soybeans, particularly 4 parts by weight, is preferred.

Hereinafter, the present invention will be described in detail by way of Examples.

Example 1

After mixing with 1.5 parts by weight of onion, 0.6 parts by weight of garlic, 1.5 parts by weight of pear, 36 parts by weight of purified water, 4 parts by weight of soybean fermentation seasoning, 4.2 parts by weight of cooking oil, 4 parts by weight of glucose, and 1.8 parts by weight of starch syrup, 100 minutes at 100 ° C. After sterilizing and mixing for a while to obtain a sauce composition, after cooling, Fibersol-2, 0.89 parts by weight was mixed to prepare a rib seasoning sauce (Invention Example 1).

Example 2

After mixing 1.5 parts by weight of onion, 0.6 parts by weight of garlic, 1.5 parts by weight of pear, 0.1 parts by weight of Nahan and 0.3 parts by weight of oatmeal to obtain a sauce mixture, the resulting sauce mixture was mixed with 36 parts by weight of purified water, 4.2 parts by weight of cooking oil, and 4 parts by weight of glucose. After mixing with 1.8 parts by weight of starch syrup and sterilizing at 100° C. for 100 minutes, the sauce composition was obtained and cooled, followed by mixing Fibersol-2 and 1.0 parts by weight to prepare a rib seasoning sauce ( Honor 2).

Example 3

After mixing 1.5 parts by weight of onion, 0.6 parts by weight of garlic, 1.5 parts by weight of pear, 0.1 parts by weight of Nahan and 0.3 parts by weight of oatmeal to obtain a sauce mixture, 36 parts by weight of purified water, 4 parts by weight of soybean fermentation seasoning, 4.2 parts by weight of cooking oil After mixing, 4 parts by weight of glucose and 1.8 parts by weight of starch syrup were mixed, sterilized at 100 ° C. for 100 minutes to obtain a sauce composition and cooled, followed by mixing Fibersol-2, 0.8 parts by weight to prepare ribs seasoning sauce (Invention Example 3).

Comparative Example 1

After mixing 1.5 parts by weight of onion, 0.6 parts by weight of garlic, 1.5 parts by weight of pear, 36 parts by weight of purified water, 4 parts by weight of soybean fermentation seasoning, 4.2 parts by weight of cooking oil, 4 parts by weight of glucose, and 1.8 parts by weight of starch syrup, Fibersol The ribs seasoning sauce was prepared without the addition of -2.

Comparative Example 2

After mixing with 1.5 parts by weight of onion, 0.6 parts by weight of garlic, 1.5 parts by weight of pear, 36 parts by weight of purified water, 4 parts by weight of soybean fermentation seasoning, 4.2 parts by weight of cooking oil, 4 parts by weight of glucose, and 1.8 parts by weight of starch syrup, Fibersol -2 was added in 5 parts by weight to prepare ribs seasoning sauce.

Comparative Example 3

Manufacturer A's rib seasoning sauce commercially available was used.

Comparative Example 4

Manufacturer B's rib seasoning sauce commercially available was used.

Experimental Example 1 (Inhibition of postprandial blood glucose rise)

100 healthy adult males were arbitrarily selected as an experimental group and experimentally edible [pork ribs (with rib seasoning sauce) (with 0.89 parts by weight of Fibersol-2 added) and 300 g of rice according to Invention Examples 1 to 3, 30 minutes after eating Measured in units and averaged. As a result of evaluating the obtained values, as shown in FIGS. 2 and 3 , it can be seen that postprandial increases in blood glucose and insulin are suppressed by 20% or more compared to Comparative Examples.

Experimental Example 2 (postprandial triglyceride inhibitory effect).

100 healthy adult males were arbitrarily selected as an experimental group, and the experimental formulas according to Invention Examples 1 to 3 [pork ribs (with rib seasoning sauce) (added 1 part by weight of Fibersol-2) and the food of the comparative example) were experimentally edible and 1 hour after eating. It was measured in units and averaged. As a result of evaluating the obtained values, as shown in FIG. 1 , it can be seen that the generation and concentration of postprandial triglycerides are inhibited by 30% or more compared to the comparative examples.

As can be seen from the above, it can be seen that the use of rib seasoning sauce using Fibersol-2, which is a water-soluble dietary fiber prepared according to the present invention, has excellent effects of suppressing postprandial triglycerides and blood sugar and insulin levels. It can contribute to the healthy life of modern people.

Claims (5)

In the method for preparing rib seasoning sauce using Fibersol-2, which is a water-soluble dietary fiber, based on 100 parts by weight of the total sauce, 1 to 2 parts by weight of onions, 0.4 to 0.8 parts by weight of garlic, 1 to 2 parts by weight of pears, In the grinding step of mixing and pulverizing Nahan, 0.05 to 0.15 parts by weight, and 0.2 to 0.4 parts by weight of oatmeal, and the seasoning mixture obtained in the grinding step, 30 to 40 parts by weight of purified water, 4.0 to 4.5 parts by weight of cooking oil, 3 to 5 parts by weight of glucose , mixing 1.5 to 2.1 parts by weight of starch syrup, sterilizing at 100 ° C. or higher for 80 to 120 minutes to prepare a sauce, and adding water-soluble dietary fiber extract obtained from corn starch to the obtained rib seasoning sauce, based on 100 parts by weight of the total sauce, 0.8 to 1.0 parts by weight of mixing, and extracting a water-soluble dietary fiber extract from corn starch before the mixing of the dietary fiber extract, wherein the extracting of the dietary fiber extract comprises extracting amylase from corn starch , after extracting the dietary fiber portion using a continuous centrifuge, fractionating the extracted amylase, concentrating the dietary fiber extract, and purifying and pulverizing the concentrated dietary fiber. A method of making seasoning sauce for ribs using Fibersol-2, a dietary fiber. [Claim 2] The rib seasoning sauce production using Fibersol-2, which is a water-soluble dietary fiber, according to claim 1, wherein the ingredients to be mixed with the seasoning sauce in the sauce manufacturing step include 3 to 5 parts by weight of fermented soybean seasoning. Way. Based on 100 parts by weight of the sauce, 1 to 2 parts by weight of onion, 0.4 to 0.8 parts by weight of garlic, 1 to 2 parts by weight of pears, 0.05 to 0.15 parts by weight of Nahanwa, 0.2 to 0.4 parts by weight of oatmeal, 30 to 40 parts by weight of purified water, Fibersol, a water-soluble dietary fiber, comprising 4.0 to 4.5 parts by weight of cooking oil, 3 to 5 parts by weight of glucose, 1.5 to 2.1 parts by weight of starch syrup, and 0.8 to 1.0 parts by weight of a water-soluble dietary fiber extract extracted from corn starch (Fibersol) How to make ribs seasoning sauce using )-2. [Claim 4] The method of claim 3, wherein 3 to 5 parts by weight of seasoning soybean fermentation is further mixed with the spices and seasoning liquid. [Claim 5] The method for preparing ribs seasoning sauce using Fibersol-2, which is a water-soluble dietary fiber according to claim 4, comprising 0.89 parts by weight of a water-soluble dietary fiber extract.

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