KR20220030505A - Salad Dressing Sauce and Manufacturing Method of thereof - Google Patents
Salad Dressing Sauce and Manufacturing Method of thereof Download PDFInfo
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- KR20220030505A KR20220030505A KR1020200111839A KR20200111839A KR20220030505A KR 20220030505 A KR20220030505 A KR 20220030505A KR 1020200111839 A KR1020200111839 A KR 1020200111839A KR 20200111839 A KR20200111839 A KR 20200111839A KR 20220030505 A KR20220030505 A KR 20220030505A
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Abstract
Description
본 발명은 샐러드 드레싱소스 및 그 제조방법에 관한 것으로, 보다 상세하게는 설탕을 포함하지 않음에도 맛이 우수하여 당뇨병 환자도 섭취할 수 있는, 샐러드 드레싱소스 및 그 제조방법에 관한 것이다.The present invention relates to a salad dressing sauce and a method for preparing the same, and more particularly, to a salad dressing sauce that does not contain sugar and has excellent taste and can be consumed even by diabetic patients, and to a method for preparing the same.
샐러드는 대표적인 채소의 조리법으로 신선한 느낌을 주고 식욕을 돋우며, 비타민 및 무기질이 풍부하여 최근 건강에 대한 관심이 높아진 소비자들에 의해 각종 채소를 이용한 샐러드와 더불어 샐러드에 곁들이는 드레싱의 소비가 함께 증가 하고 있다.Salad is a typical vegetable recipe that gives a fresh feeling and stimulates appetite, and is rich in vitamins and minerals. is increasing.
식품공전에서 드레싱은 “식품을 제조·가공·조리함에 있어 식품의 풍미를 돋우기 위한 목적으로 사용되는 것으로, 식용유, 식초 등을 주원료로 하여 식염, 당류, 향신료, 알류 또는 식품첨가물을 첨가하고 유화시키거나 분리액상으로 제조한 것 또는 이에 채소류, 과일류 등을 가한 것으로 드레싱, 마요네즈를 말한다.”라고 정의되어 있다.Dressing is used for the purpose of enhancing the flavor of food in the manufacture, processing, and cooking of food. It refers to dressings, mayonnaise, prepared in the form of separated liquids, or added vegetables, fruits, etc. to it.” is defined.
최근 샐러드 드레싱에 대한 연구가 활기를 띠며 오디즙, 복분자즙, 콩가루 고추장, 표고버섯, 매실 엑기스 등을 활용한 샐러드 드레싱의 연구가 보고되어 있다. Recently, research on salad dressing has been active, and research on salad dressing using mulberry juice, bokbunja juice, soybean powder red pepper paste, shiitake mushroom, and plum extract has been reported.
대한민국등록특허공보 제10-2100447호(2020.04.13.)에는 혼합 비지 청국장을 이용한 샐러드 드레싱 소스의 제조방법이 개시되어 있다.Republic of Korea Patent Publication No. 10-2100447 (2020.04.13.) discloses a method for preparing a salad dressing sauce using mixed okara cheonggukjang.
상기 샐러드 드레싱 소스는 청국장 특유의 불쾌치는 없고, 비지 청국장, 떫은감 추출물 및 생와사비가 잘 어우러져 기호도가 향상된 장점이 있지만 설탕이 10~12중량% 포함되어 있어 당뇨병 환자가 섭취하기 어려운 단점이 있다.The salad dressing sauce does not have the characteristic unpleasant taste of cheonggukjang, and has the advantage of improved preference by harmonizing well with okara, astringent persimmon extract, and raw wasabi.
본 발명의 목적은 설탕을 포함하지 않음에도 맛이 우수하여 당뇨병 환자도 섭취할 수 있는, 샐러드 드레싱소스 및 그 제조방법을 제공하는 것이다.It is an object of the present invention to provide a salad dressing sauce and a method for preparing the same, which can be consumed even by diabetic patients due to excellent taste even without sugar.
본 발명의 다른 목적은 면역력 향상 효과가 우수한, 샐러드 드레싱소스 및 그 제조방법을 제공하는 것이다.Another object of the present invention is to provide a salad dressing sauce having an excellent immune-enhancing effect, and a method for manufacturing the same.
상기 목적을 달성하기 위하여 본 발명은 다음과 같은 수단을 제공한다.In order to achieve the above object, the present invention provides the following means.
본 발명은, 계란 4~8중량%, 피클 4~8중량%, 레몬에이드 25~35중량%, 마요네즈 30~40중량%, 토마토 케첩 7~12중량% 및 올리고당 10~20중량% 를 포함하는, 샐러드 드레싱소스를 제공한다.The present invention contains eggs 4-8% by weight, pickles 4-8% by weight, lemonade 25-35% by weight, mayonnaise 30-40% by weight, tomato ketchup 7-12% by weight, and oligosaccharides 10-20% by weight , Salad Dressing Sauce is provided.
상기 샐러드 드레싱소스 100중량부에 깨소스 1~5중량부를 추가적으로 포함하되, 상기 깨소스는 깨 3~7중량%, 마요네즈 30~40중량%, 올리고당 10~20중량% 및 멸균우유 40~50중량%를 포함한다. 1 to 5 parts by weight of sesame sauce are additionally included in 100 parts by weight of the salad dressing sauce, wherein the sesame sauce is 3 to 7% by weight of sesame seeds, 30 to 40% by weight of mayonnaise, 10 to 20% by weight of oligosaccharides and 40 to 50% by weight of sterilized milk Including %.
상기 샐러드 드레싱소스 100중량부에 흑임자소스 1~5중량부를 추가적으로 포함하되, 상기 흑임자소스는 검은깨 3~7중량%, 마요네즈 30~40중량%, 올리고당 10~20중량% 및 검은콩두유 40~50중량%를 포함한다. 1 to 5 parts by weight of black sesame sauce are additionally included in 100 parts by weight of the salad dressing sauce, wherein the black sesame sauce is 3 to 7% by weight of black sesame, 30 to 40% by weight of mayonnaise, 10 to 20% by weight of oligosaccharides and 40% by weight of black soybean milk 50% by weight.
상기 샐러드 드레싱소스 100중량부에 면역력 향상제 1~5중량부를 추가적으로 포함하되, 상기 면역력 향상제는 황기 추출발효물 40~50중량%, 백출 추출발효물 30~40중량%, 아로니아 분말 5~10중량%, 프로폴리스 분말 5~10중량% 및 스테비아 1~5중량% 를 포함하며, 상기 황기 추출발효물은 황기 100중량부에 정제수 600~700중량부를 넣고 100~105℃에서 8~10시간 동안 추출하고, 황기 추출액 100중량부에 제1 혼합균 2~4중량부를 첨가하고 25~30℃에서 24~25시간 동안 발효시키며, 상기 제1 혼합균은 바실러스 낫토균 60~70중량%, 효모 20~30중량% 및 누룩균 5~15중량%를 포함하며, 상기 백출 추출발효물은 백출 100중량부에 70%(v/v) 에탄올 600~700중량부를 넣고 65~70℃에서 24~25시간 동안 추출하고, 백출 추출액 100중량부에 제2 혼합균 1~3중량부를 첨가하고 15~20℃에서 14~15시간 동안 발효시키며, 상기 제2 혼합균은 유산균 60~70중량%, 홍국균 20~30중량% 및 고초균 5~15중량%를 포함하며, 상기 아로니아 분말은 아로니아 열매 100중량부에 쌀가루 6~10중량부를 가한 후 영하 40℃ ~ 영하 35℃에서 30~35일 동안 1차 숙성한 다음, 6~10℃에서 3~4일 동안 해동한 후에, 15~20℃에서 20~25일 동안 2차 숙성하고, 45~48℃에서 2~3시간 동안 건조한 후에 분말화하며, 상기 프로폴리스 분말은 프로폴리스 원괴 100중량부에 80%(v/v) 에탄올 800~900중량부 및 다공성 키토산 6~10중량부를 가하고 25~30℃에서 500~600rpm으로 8~10시간 동안 교반하여 수득한 추출액을 동결건조하고 분말화하며, 상기 다공성 키토산은 키토산 용액 100중량부에 굴폐각 1~3중량부를 80~95℃에서 10~12시간 동안 교반한 후에 동결건조하며, 상기 키토산 용액은 5%의 아세트산 수용액 100중량부에 키토산 분말 6~10중량부를 용해시킨다.1 to 5 parts by weight of an immunity enhancing agent is additionally included in 100 parts by weight of the salad dressing sauce, wherein the immunity enhancing agent is 40 to 50% by weight of fermented Astragalus extract, 30 to 40% by weight of fermented baekchul extract, 5 to 10% by weight of aronia powder %, including 5 to 10% by weight of propolis powder, and 1 to 5% by weight of stevia, and the fermented Astragalus extract is added 600 to 700 parts by weight of purified water to 100 parts by weight of astragalus and extracted at 100 to 105° C. for 8 to 10 hours. and 2 to 4 parts by weight of the first mixed bacteria are added to 100 parts by weight of the Astragalus extract and fermented at 25 to 30° C. for 24 to 25 hours, the first mixed bacteria is Bacillus natto bacteria 60 to 70% by weight, yeast 20 to It contains 30% by weight and 5 to 15% by weight of yeast, and the fermented baekchul extract is put into 100 parts by weight of baekchul and 600 to 700 parts by weight of 70% (v/v) ethanol and extracted at 65 to 70° C. for 24 to 25 hours. and 1-3 parts by weight of the second mixed bacteria is added to 100 parts by weight of the baekchul extract and fermented for 14-15 hours at 15-20 ° C. % and 5 to 15% by weight of Bacillus subtilis, and the aronia powder is first aged for 30 to 35 days at -40°C to -35°C after adding 6-10 parts by weight of rice flour to 100 parts by weight of aronia fruit. , after thawing at 6~10℃ for 3~4 days, secondary aging at 15~20℃ for 20~25 days, drying at 45~48℃ for 2~3 hours, then powdering, the propolis powder The extract obtained by adding 800 to 900 parts by weight of 80% (v/v) ethanol and 6 to 10 parts by weight of porous chitosan to 100 parts by weight of silver propolis mass and stirring at 25 to 30° C. at 500 to 600 rpm for 8 to 10 hours. Freeze-dried and powdered, and the porous chitosan is freeze-dried after stirring 1-3 parts by weight of an oyster shell in 100 parts by weight of a chitosan solution at 80-95° C. for 10-12 hours, the chitosan solution is a 5% aqueous acetic acid solution Dissolve 6-10 parts by weight of chitosan powder in 100 parts by weight.
상기 샐러드 드레싱소스 100중량부에 항당뇨 증진제 1~5중량부를 추가적으로 포함하되, 상기 항당뇨 증진제는 현미 추출발효물 40~50중량%, 모링가 추출발효물 30~40중량% 및 비트 추출발효물 15~25중량% 를 포함하며, 상기 현미 추출발효물은 현미 100중량부에 80%(v/v) 에탄올 300~400중량부를 넣고 14~16시간 초음파 추출하고, 현미 추출액 100중량부에 황국균 1~3중량부를 첨가하고 15~20℃에서 30~32시간 동안 발효시키며, 상기 모링가 추출발효물은 모링가잎 100중량부에 90%(v/v) 에탄올 700~800중량부를 넣고 환류 추출하고, 모링가잎 추출액 100중량부에 백국균 1~3중량부를 첨가하고 26~30℃에서 24~25시간 동안 발효시키며, 상기 비트 추출발효물은 비트 100중량부에 정제수 500~600중량부를 넣고 105~110℃에서 3~4시간 동안 열수 추출하고, 비트 추출액 100중량부에 광합성세균 1~3중량부를 첨가하고 20~25℃에서 14~15시간 동안 발효시킨다. 1 to 5 parts by weight of an antidiabetic enhancer additionally included in 100 parts by weight of the salad dressing sauce, wherein the antidiabetic enhancer is 40 to 50% by weight of fermented brown rice extract, 30 to 40% by weight of fermented Moringa extract, and fermented beet extract Contains 15 to 25% by weight, and the fermented brown rice extract is put into 100 parts by weight of brown rice, 300 to 400 parts by weight of 80% (v/v) ethanol, and ultrasonically extracted for 14 to 16 hours, and Hwanggukgyun 1 to 100 parts by weight of brown rice extract Add ~3 parts by weight and ferment for 30~32 hours at 15~20℃, and the fermented Moringa extract is extracted under reflux by adding 700~800 parts by weight of 90% (v/v) ethanol to 100 parts by weight of Moringa leaf. , Add 1-3 parts by weight of white chrysanthemum to 100 parts by weight of Moringa leaf extract and ferment for 24 to 25 hours at 26-30° C. Hot water extraction is carried out at ~110°C for 3-4 hours, 1-3 parts by weight of photosynthetic bacteria are added to 100 parts by weight of the beet extract, and fermented at 20-25°C for 14-15 hours.
또한, 본 발명은, 레몬에이드 100중량부에 계란 15~20중량부 및 피클 15~20중량부를 혼합 후 분쇄기에서 10분 동안 분쇄하여 제1 혼합물을 만드는 단계(단계 1); 마요네즈 100중량부에 토마토 케첩 25~30중량부 및 올리고당 40~45중량부를 혼합 후 분쇄기에서 10분 동안 분쇄하여 제2 혼합물을 만드는 단계(단계 2); 및 상기 제1 혼합물 35~40중량% 및 제2 혼합물 60~65중량%를 혼합하여 샐러드 드레싱소스를 제조하는 단계(단계 3); 를 포함하되, 상기 단계 1에서 상기 계란은 찐 후에 흰자와 노른자를 분리하여 각각 으깨서 포함하며, 상기 단계 1에서 상기 피클은 슬라이스한 후에 수분함유량이 0.5~1중량%가 되도록 압착하여 포함하는, 샐러드 드레싱소스의 제조방법을 제공한다.In addition, the present invention, after mixing 15-20 parts by weight of eggs and 15-20 parts by weight of pickles in 100 parts by weight of lemonade, grinding for 10 minutes in a grinder to make a first mixture (step 1); After mixing 25-30 parts by weight of tomato ketchup and 40-45 parts by weight of oligosaccharide with 100 parts by weight of mayonnaise, grinding in a grinder for 10 minutes to make a second mixture (step 2); And mixing 35-40% by weight of the first mixture and 60-65% by weight of the second mixture to prepare a salad dressing sauce (step 3); Including, wherein the egg in step 1 is steamed and then separated and crushed to separate the white and yolk, and in step 1, the pickle is sliced and then squeezed so that the water content is 0.5 to 1% by weight Salad comprising, It provides a method for manufacturing a dressing sauce.
본 발명에 따른 샐러드 드레싱소스는 설탕을 포함하지 않음에도 맛이 우수하여 당뇨병 환자도 섭취할 수 있는 장점이 있다.The salad dressing sauce according to the present invention has an excellent taste even though it does not contain sugar, so that even diabetic patients can consume it.
본 발명에 따른 샐러드 드레싱소스는 면역력 향상 효과가 우수한 장점이 있다.The salad dressing sauce according to the present invention has the advantage of being excellent in the effect of improving immunity.
이하, 본 발명을 상세히 설명하면 다음과 같다.Hereinafter, the present invention will be described in detail.
먼저, 본 발명에 따른 샐러드 드레싱소스를 설명한다.First, a salad dressing sauce according to the present invention will be described.
본 발명의 샐러드 드레싱소스는,Salad dressing sauce of the present invention,
계란 4~8중량%, 피클 4~8중량%, 레몬에이드 25~35중량%, 마요네즈 30~40중량%, 토마토 케첩 7~12중량% 및 올리고당 10~20중량% 를 포함한다.Eggs 4-8% by weight, pickles 4-8% by weight, lemonade 25-35% by weight, mayonnaise 30-40% by weight, tomato ketchup 7-12% by weight, and oligosaccharides 10-20% by weight.
상기 계란은 샐러드 드레싱소스의 고소한 맛을 향상시키기 위하여 포함된다. 상기 계란은 찐 후에 흰자와 노른자를 분리하여 각각 으깨서 포함한다. The egg is included to improve the savory taste of the salad dressing sauce. After the eggs are steamed, the whites and the yolks are separated and each includes mashed.
상기 피클은 샐러드 드레싱스소의 새콤한 맛을 향상시키기 위하여 포함된다. 상기 피클의 주재료는 특별히 한정되지 아니하나, 오이피클을 사용할 수 있다. 상기 피클은 슬라이스한 후에 수분함유량이 0.5~1중량%가 되도록 압착하여 포함한다.The pickle is included to enhance the sour taste of the salad dressing sauce. The main material of the pickle is not particularly limited, but cucumber pickle may be used. After the pickle is sliced, it is included by pressing so that the water content is 0.5 to 1% by weight.
상기 레몬에이드는 샐러드 드레싱소스의 신맛을 향상시키기 위하여 포함된다. The lemonade is included to enhance the sourness of the salad dressing sauce.
레몬즙을 사용하는 경우에는 신맛이 너무 강해 산화가 되어 유통기한이 짧아지는 단점이 있다.When lemon juice is used, the sour taste is too strong and oxidized, which shortens the shelf life.
본 발명은 레몬즙 대신에 레몬에이드를 사용함으로써 산화를 방지하여 유통기한을 연장할 수 있는 장점이 있다.The present invention has the advantage of being able to extend the shelf life by preventing oxidation by using lemonade instead of lemon juice.
상기 마요네즈는 샐러드 드레싱소스의 고소한 맛을 향상시키기 위하여 포함된다. The mayonnaise is included to improve the savory taste of the salad dressing sauce.
상기 토마토 케첩은 샐러드 드레싱소스의 상큼한 맛을 향상시키기 위하여 포함된다. The tomato ketchup is included to enhance the fresh taste of the salad dressing sauce.
상기 올리고당은 설탕을 사용하지 않음에도 샐러드 드레싱소스의 단 맛을 향상시키는 역할을 수행한다.The oligosaccharide serves to improve the sweetness of the salad dressing sauce even without the use of sugar.
본 발명에 따른 샐러드 드레싱소스는 설탕을 포함하지 않음에도 맛이 우수하여 당뇨병 환자도 섭취할 수 있는 장점이 있다.The salad dressing sauce according to the present invention has an excellent taste even though it does not contain sugar, so that even diabetic patients can consume it.
본 발명의 샐러드 드레싱소스는 상기 샐러드 드레싱소스 100중량부에 깨소스 1~5중량부를 추가적으로 포함할 수 있다.Salad dressing sauce of the present invention may additionally include 1 to 5 parts by weight of sesame sauce in 100 parts by weight of the salad dressing sauce.
상기 깨소스는 깨 3~7중량%, 마요네즈 30~40중량%, 올리고당 10~20중량% 및 멸균우유 40~50중량%를 포함한다.The sesame sauce contains 3 to 7% by weight of sesame seeds, 30 to 40% by weight of mayonnaise, 10 to 20% by weight of oligosaccharides, and 40 to 50% by weight of sterilized milk.
상기 깨소스를 포함함으로써 샐러드 드레싱소스의 고소한 맛을 더욱 향상시킬 수 있다.By including the sesame sauce, it is possible to further improve the flavor of the salad dressing sauce.
상기 깨소스는 멸균우유를 사용함으로써 유통기한을 연장할 수 있는 장점이 있다.The sesame sauce has the advantage of being able to extend the shelf life by using sterilized milk.
본 발명의 샐러드 드레싱소스는 상기 샐러드 드레싱소스 100중량부에 흑임자소스 1~5중량부를 추가적으로 포함할 수 있다.Salad dressing sauce of the present invention may further include 1 to 5 parts by weight of black sesame sauce in 100 parts by weight of the salad dressing sauce.
상기 흑임자소스는 검은깨 3~7중량%, 마요네즈 30~40중량%, 올리고당 10~20중량% 및 검은콩두유 40~50중량%를 포함한다.The black sesame sauce contains 3 to 7% by weight of black sesame, 30 to 40% by weight of mayonnaise, 10 to 20% by weight of oligosaccharides and 40 to 50% by weight of black soybean milk.
상기 흑임자소스를 포함함으로써 샐러드 드레싱소스의 고소한 맛을 더욱 향상시킬 수 있다.By including the black sesame sauce, it is possible to further improve the flavor of the salad dressing sauce.
본 발명의 샐러드 드레싱소스는 상기 샐러드 드레싱소스 100중량부에 면역력 향상제 1~5중량부를 추가적으로 포함할 수 있다.The salad dressing sauce of the present invention may additionally include 1 to 5 parts by weight of an immunity enhancing agent in 100 parts by weight of the salad dressing sauce.
본 발명의 샐러드 드리싱소스는 면역력 향상 효과가 우수한 장점이 있다.The salad dressing sauce of the present invention has the advantage of having an excellent immune-enhancing effect.
상기 면역력 향상제는 황기 추출발효물 40~50중량%, 백출 추출발효물 30~40중량%, 아로니아 분말 5~10중량%, 프로폴리스 분말 5~10중량% 및 스테비아 1~5중량% 를 포함한다. The immunity enhancer contains 40-50% by weight of fermented Astragalus extract, 30-40% by weight of baekchul extract, 5-10% by weight of aronia powder, 5-10% by weight of propolis powder, and 1-5% by weight of stevia do.
상기 황기(Astragalus membranaceus)는 콩과에 속한 다년생 초본인 단너삼(Astragalus membranceus bunge)의 뿌리고 기타 다른 Astragalus속 식물의 주피를 벗긴 뿌리를 건조한 것으로, 한국, 일본, 러시아, 대만, 중앙아시아 등 아시아 지역과 유럽 및 아프리카의 일부 지역에 널리 분포되어 있다. 한방에서는 예로부터 강장제로 인삼 다음의 원기를 가진 한약재로 주로 사용되고 있다. 주요성분으로는 트리테르페노이드(triterpenoids), 이소플라보노이드(isoflavonoids), 폴리사카라이드(polysaccharides) 등이 있으며, 항산화 효과, 간기능 보호효과, 항바이러스 효과, 항고혈압 효과, 세포성장 효과, 면역증강 작용 등에 효과가 있다.The astragalus ( Astragalus membranaceus ) is a dried root of a perennial herb belonging to the legume family, Astragalus membranceus bunge , and the peeled root of other plants of the genus Astragalus , and is used in Asian regions such as Korea, Japan, Russia, Taiwan, and Central Asia. Widely distributed in parts of Europe and Africa. In oriental medicine, since ancient times, it has been mainly used as a tonic and herbal medicine with energy next to ginseng. Main ingredients include triterpenoids, isoflavonoids, and polysaccharides. works, etc.
상기 황기 추출발효물은 황기 100중량부에 정제수 600~700중량부를 넣고 100~105℃에서 8~10시간 동안 추출하고, 황기 추출액 100중량부에 제1 혼합균 2~4중량부를 첨가하고 25~30℃에서 24~25시간 동안 발효시킨다. The fermented Astragalus extract is added 600-700 parts by weight of purified water to 100 parts by weight of Astragalus, extracted at 100-105° C. for 8-10 hours, and 2-4 parts by weight of the first mixed bacteria is added to 100 parts by weight of the Astragalus extract, 25- Fermentation at 30°C for 24 to 25 hours.
상기 제1 혼합균은 바실러스 낫토균 60~70중량%, 효모 20~30중량% 및 누룩균 5~15중량%를 포함한다.The first mixed bacteria includes 60 to 70% by weight of Bacillus natto, 20 to 30% by weight of yeast, and 5 to 15% by weight of yeast.
상기 바실러스 낫토균(Bacillus natto)은 짚에 존재하며, 짚 한 묶음에 약 1천만개가 붙어있으며 균의 크기는 길이 2.33마이크론, 폭은 1마이크론이고 종의 보존을 위해 포자를 형성하는 성질을 가지고 있다.The Bacillus natto is present in straw, and about 10 million are attached to a bundle of straw. .
상기 효모는 사카로마이세스 루시(Saccharomyces rouxii), 사카로마이세스 세레비시아에(Saccharomyces cereviciae), 사카로마이세스 오비폴미스(Saccharomyces oviformis) 및 사카로마이세스 스테이네리(Saccharomyces steineri)로 이루어진 군에서 선택된 어느 하나를 사용할 수 있다. The yeast is Saccharomyces ruxii ( Saccharomyces rouxii ), Saccharomyces cereviciae ( Saccharomyces cereviciae ), Saccharomyces obiformis ( Saccharomyces oviformis ) and Saccharomyces steineri ( Saccharomyces steineri ) Any one selected from the group may be used.
상기 누룩균은 아스퍼질러스 오리제(Aspergillus oryzae) 및 아스퍼질러스 소제(Aspergillus sojae)로 이루어진 군에서 선택된 어느 하나를 사용할 수 있다.The yeast may use any one selected from the group consisting of Aspergillus oryzae ( Aspergillus oryzae ) and Aspergillus sojae ).
상기 백출(Atractylodis Rhizoma Alba)은 국화과(Asteraceae)에 속한 삽주(Atractylodes ovate, A. japonica)의 뿌리줄기로 방향성 건위제, 진정, 이뇨,지한, 자양, 안태에 사용된다. 약리작용으로 위장관 손상억제 효과, 이뇨작용, 혈당강하작용, 항염증, 항산화효과, 면역조절 효과, 간보호 효과, 관절염 억제 효과 등이 보고되었다. 주요 성분으로는 아트락틸론(atractylone), 3-b-hydroxy-atractylon, 아트락틸레노라이드(atractylenolide) Ⅰ~Ⅲ, 아트락틸레노라이드(atractylenolide) A, B 등이 알려져 있다.The baekchul (Atractylodis Rhizoma Alba) is the rhizome of Atractylodes ovate, A. japonica belonging to the Asteraceae family, and is used as an aromatic agent, sedation, diuresis, sweating, nourishment, and anesthesia. As pharmacological action, gastrointestinal damage inhibitory effect, diuretic action, blood sugar lowering action, anti-inflammatory, antioxidant effect, immunomodulatory effect, hepatoprotective effect, and arthritis inhibitory effect have been reported. As the main ingredients, atractylone, 3-b-hydroxy-atractylon, atractylenolide Ⅰ~Ⅲ, and atractylenolide A, B, etc. are known.
상기 백출 추출발효물은 백출 100중량부에 70%(v/v) 에탄올 600~700중량부를 넣고 65~70℃에서 24~25시간 동안 추출하고, 백출 추출액 100중량부에 제2 혼합균 1~3중량부를 첨가하고 15~20℃에서 14~15시간 동안 발효시킨다. The fermented baekchul extract is added 600-700 parts by weight of 70% (v/v) ethanol to 100 parts by weight of baekchul, extracted at 65-70° C. for 24-25 hours, and the second mixed bacteria 1 to 100 parts by weight of the baekchul extract. Add 3 parts by weight and ferment at 15-20° C. for 14-15 hours.
상기 제2 혼합균은 유산균 60~70중량%, 홍국균 20~30중량% 및 고초균 5~15중량%를 포함한다.The second mixed bacteria includes 60 to 70% by weight of lactic acid bacteria, 20 to 30% by weight of Hongguk bacteria, and 5 to 15% by weight of Bacillus subtilis.
상기 유산균은 락토바실러스 델브루에키(Lactobacillus delbrueckii), 락토바실러스 불가리쿠스(Lactobacillus bulgaricus), 락토바실러스 카세이(Lactobacillus casei), 락토바실러스 브레비스(Lactobacillus brevis), 락토바실러스 아시도필러스(Lactobacillus acidophilus), 페디오코커스 펜토사세우스(Pediococcus pentosaceus), 페디오코커스 세레비세(Pediococcus cerevisiae), 락토코커스 락티스(Lactococcus lactis), 레코노스톡 시트레움(Leuconostoc citreum), 레코노스톡 메센테로이드(Leuconostoc mesenteroides), 비피도박테리움 비피둠(Bifidobacterium bifidum) 및 락토바실러스 람노수스(Lactobacillus rhamnosus)로 이루어진 군에서 선택된 어느 하나를 사용할 수 있다.The lactic acid bacteria are Lactobacillus delbrueckii ( Lactobacillus delbrueckii ), Lactobacillus bulgaricus ( Lactobacillus bulgaricus ), Lactobacillus casei ( Lactobacillus casei ), Lactobacillus acidophil ( Lactobacillus brevis ), Lactobacillus acidophilus ( Lactobacillus brevis ), Lactobacillus brevis ) Ococcus pentosaceus ( Pediococcus pentosaceus ), Pediococcus cerevisiae ), Lactococcus lactis ( Lactococcus lactis ), Leuconostoc citreum ( Leuconostoc citreum ), Leuconostoc mesenteroid ( Leuconostoc mesenteroid ) Bifidobacterium bifidum ( Bifidobacterium bifidum ) and Lactobacillus rhamnosus ( Lactobacillus rhamnosus ) Any one selected from the group consisting of can be used.
상기 홍국균은 자낭균문 모나스커스(Monascus)속에 속하는 붉은색의 사상균으로서, 쌀 등과 같은 곡류를 발효시키는 과정에서 각종 유익한 대사산물로 진한 빨간색의 색소 및 모나콜린 K 등을 생산한다. 이 균은 중국을 중심으로 동아시아의 여러 지역에서 천연의 식품 착색제나 가공품 및 소화 촉진과 혈류 개선의 소재로서 오랫동안 사용되어 왔다. 홍국균이 생성하는 2차 대사산물인 메비놀린은 콜레스테롤 생합성효소인 HMG-CoA(3-hydroxy-methyl-3-glutaryl-coenzyme) 환원효소를 강력하게 저해하여 혈중지질 농도를 감소시키고 콜레스테롤 합성을 억제하거나 항진균, 혈당상승의 억제, 혈압조절, 항비만, 항암 등과 같은 각종 기능성을 가진다. 또한, 홍국균은 적색계 색소(rubropuntain, monascorubin)와 황색계 색소(monascin, ankaflavin), 자색계 색소(rubropunctamine, monascorubramine) 등을 생성하며, 이와 같은 색소물질은 항균 및 항암효과가 있다.The Hong Guk-gyun is a red filamentous fungus belonging to the genus Ascomycetes Monascus, and produces dark red pigment and monacolin K as various beneficial metabolites in the process of fermenting grains such as rice. This fungus has been used for a long time as a natural food colorant or processed product, as a material for promoting digestion and improving blood flow, in various regions of East Asia, including China. Mebinoline, a secondary metabolite produced by Hong Guk-gyun, strongly inhibits HMG-CoA (3-hydroxy-methyl-3-glutaryl-coenzyme) reductase, a cholesterol biosynthetic enzyme, to decrease blood lipid concentration and inhibit cholesterol synthesis. It has various functions such as antifungal, suppression of blood sugar rise, blood pressure control, anti-obesity, and anti-cancer. In addition, Hong Guk-gyun produces red pigments (rubropuntain, monascorubin), yellow pigments (monascin, ankaflavin), purple pigments (rubropunctamine, monascorubramine), etc., and these pigment substances have antibacterial and anticancer effects.
상기 홍국균은 모나스커스 필로서스(Monascus pilosus), 모나스커스 러버(Monascus ruber), 모나스커스 퍼프레우스(Monascus purpureus), 모나스커스 카올리앙(Monascus kaoliang), 모나스커스 바리케리(Monascus barykery) 및 모나스커스 안카(Monascus anka)로 이루어진 군에서 선택된 어느 하나를 사용할 수 있다.The Hong Guk-gyun is Monascus pilosus ( Monascus pilosus ), Monascus rubber ( Monascus ruber ), Monascus purpureus ), Monascus kaoliang ( Monascus kaoliang ), Monascus barykery ( Monascus barykery ) and Monascus barykery ) Any one selected from the group consisting of Monascus anka may be used.
상기 고초균은 바실러스 섭틸리스(B. subtilis), 바실러스 리크네포르미스(B. lichneformis), 바실러스 메가테리움(B. megaterium), 바실러스 아밀로리퀘파시엔스(B. amyloliquefaciens), 바실러스 낫토(B. natto), 바실러스 안스라시스(B.antharcis), 바실러스렌투스(B.lentus), 바실러스 퍼미러스(B.pumilus), 바실러스 더링지엔시스(B.thuringiensis), 바실러스 알베이(B.alvei), 바실러스 아조토픽산스(B.azotofixans), 바실러스 매세란스(B.macerans), 바실러스 포리믹사(B.polymyxa), 바실러스 파필리에(B.popilliae), 바실러스 코아글란스(B.coagulans), 바실러스 스테아로더모필러스(B.stearothermophilus), 바실러스 파스퇴리(B.pasteurii), 바실러스 패리커스(B.sphaericus) 및 바실러스 패스티디오서스(B.fastidiosus)로 이루어진 군에서 선택된 어느 하나를 사용할 수 있다.The Bacillus subtilis ( B. subtilis ), Bacillus lichneformis ( B. lichneformis ), Bacillus megaterium ( B. megaterium ), Bacillus amyloliquefaciens ( B. amyloliquefaciens ), Bacillus natto ( B natto ), Bacillus anthracis ( B.antharcis ), Bacillus lentus ( B.lentus ), Bacillus permirus ( B.pumilus ), Bacillus thuringiensis ( B.thuringiensis ), Bacillus alvei ( B.alvei ) ), Bacillus azotofixans ( B.azotofixans ), Bacillus macerans ( B.macerans ), Bacillus polymyxa ( B.polymyxa ), Bacillus papillier ( B.popilliae ) , Bacillus coagulans ( B.coagulans ), Bacillus Stearothermophilus ( B. stearothermophilus ), Bacillus pasteurii ( B.pasteurii ), Bacillus paricus ( B.sphaericus ) and Bacillus pastidiosus ( B.fastidiosus ) Any one selected from the group consisting of may be used.
상기 아로니아(Aronia melanocarpa)는 블랙 초크베리(black chokeberry) 라고도 알려져 있으며, 그 원산지는 북부 아메리카지만 현재 유럽에서도 인기를 끌고 있으며 국내에서도 관심이 높아지며 재배되고 있다. 색과 향이 좋아 잼, 와인, 주스, 차 등 다양한 식자재로서의 이용 가치가 높고, 아로니아에 포함되어있는 다량의 안토시아닌은 짙은 자줏빛을 띠며 항산화물질, 천연색소로의 사용 가능하고, 그밖에 페놀산류, 플라보노이드류와 같은 생리활성물질은 항산화 효과, 항염증 효과, 항당뇨 효과, 면역조절기능 등 다양한 기능을 가지는 것으로 알려져 있다.The Aronia ( Aronia melanocarpa ) is also known as black chokeberry, its origin is North America, but it is currently popular in Europe and is being cultivated with increasing interest in Korea. Due to its good color and fragrance, it is highly valuable as a variety of food materials such as jam, wine, juice, and tea. A large amount of anthocyanins contained in aronia has a dark purple color and can be used as an antioxidant and natural colorant, and other phenolic acids and flavonoids. Such physiologically active substances are known to have various functions such as antioxidant effect, anti-inflammatory effect, antidiabetic effect, and immunomodulatory function.
상기 아로니아 분말은 아로니아 열매 100중량부에 쌀가루 6~10중량부를 가한 후 영하 40℃ ~ 영하 35℃에서 30~35일 동안 1차 숙성한 다음, 6~10℃에서 3~4일 동안 해동한 후에, 15~20℃에서 20~25일 동안 2차 숙성하고, 45~48℃에서 2~3시간 동안 건조한 후에 분말화한다. The aronia powder is first aged for 30 to 35 days at -40°C to -35°C after adding 6-10 parts by weight of rice flour to 100 parts by weight of aronia fruit, and then thawed at 6-10°C for 3-4 days. After that, it is secondarily aged at 15-20°C for 20-25 days, dried at 45-48°C for 2-3 hours, and then powdered.
본 발명에서는 아로니아 열매를 상기와 같이 제조하여 아로니아 열매의 떫은맛을 제거한 장점이 있다.In the present invention, there is an advantage in that the astringent taste of the aronia fruit is removed by preparing the aronia fruit as described above.
상기 프로폴리스는 벌집에서 얻어지는 지용성 복합체로 식물이 분비하는 왁스와 수지 물질을 모아 벌 자신의 침샘 분비물과 혼합하여 만든 수지성, 점착성, 고무상의 물질로 벌집 출입구에 발라 외부로부터 균의 유입을 막기 위해 사용하며, 주로 벌통 내의 표면틈새에 발라 빗물 및 냉기를 막았으며 벌집 전체 구조를 강화하기 위해 사용한다. 일반적인 성분으로는 수지 50~55%, 밀랍 30%, 정유 8~10%, 회분 5%, 각종 유기성분, 미네랄 등의 성분으로 이루어져있으며, 구성 성분은 약 150~180개의 휘발성 물질과 페놀계 화합물로 알려져 있다. 프로폴리스는 플라보노이드와 유기물이 다량 함유되어 있으며 성분 중 플라보노이드는 강력한 항균 효과를 가지는 것으로 보고되고 있다. 프로폴리스에 포함된 계피산과 카페릭산 에스터를 비롯한 많은 종류의 플라보노이드 성분은 항암, 항균, 항박테리아, 항바이러스, 항염증, 항진균성, 항산화 및 알레르기성 피부염 치료에 도움이 되는 생리활성 기작을 나타내는 것으로 보고되어 있다.The propolis is a fat-soluble complex obtained from the honeycomb. It is a resinous, sticky, rubbery substance made by collecting wax and resinous substances secreted by plants and mixing them with the bees' own salivary gland secretions. It is mainly applied to the surface crevices in the hive to prevent rainwater and cold air, and is used to strengthen the overall structure of the hive. Common ingredients are 50-55% resin, 30% beeswax, 8-10% essential oil, 5% ash, various organic ingredients, minerals, etc. The composition consists of about 150-180 volatile substances and phenolic compounds is known as Propolis contains a large amount of flavonoids and organic matter, and it is reported that flavonoids among the ingredients have a strong antibacterial effect. Many kinds of flavonoids, including cinnamic acid and caffeic acid esters contained in propolis, exhibit anticancer, antibacterial, antibacterial, antiviral, anti-inflammatory, antifungal, antioxidant and physiological activity mechanisms that are helpful in the treatment of allergic dermatitis. has been reported
상기 프로폴리스 분말은 프로폴리스 원괴 100중량부에 80%(v/v) 에탄올 800~900중량부 및 다공성 키토산 6~10중량부를 가하고 25~30℃에서 500~600rpm으로 8~10시간 동안 교반하여 수득한 추출액을 동결건조하고 분말화한다. The propolis powder is obtained by adding 800 to 900 parts by weight of 80% (v/v) ethanol and 6 to 10 parts by weight of porous chitosan to 100 parts by weight of the propolis mass and stirring at 25 to 30° C. at 500 to 600 rpm for 8 to 10 hours. The obtained extract is freeze-dried and powdered.
상기 다공성 키토산은 키토산 용액 100중량부에 굴폐각 1~3중량부를 80~95℃에서 10~12시간 동안 교반한 후에 동결건조하여 제조한다.The porous chitosan is prepared by stirring 1-3 parts by weight of an oyster shell in 100 parts by weight of a chitosan solution at 80-95° C. for 10-12 hours and then freeze-drying.
상기 키토산 용액은 5%의 아세트산 수용액 100중량부에 키토산 분말 6~10중량부를 용해시켜 제조한다.The chitosan solution is prepared by dissolving 6 to 10 parts by weight of chitosan powder in 100 parts by weight of a 5% aqueous acetic acid solution.
본 발명에서는 프로폴리스 분말을 상기와 같이 제조하여 프로폴리스의 독특한 향을 제거한 장점이 있다.In the present invention, there is an advantage in that the unique flavor of propolis is removed by preparing the propolis powder as described above.
상기 스테비아(Stevia rebaudiana)는 식물계 속씨식물문 쌍떡잎식물강 초롱꽃목 국화과의 다년생 숙근초로, 하천이나 습지대 주변에서 자란다. 뿌리는 원뿌리의 발달이 분명하지 않고 많은 곁뿌리와 막뿌리가 있다. 생육 후기에는 굵은 뿌리가 발달해서 저장 기능이 생긴다. 뿌리 가까이 있는 숨은눈에서 새가지가 자라 해마다 새로운 줄기를 이룬다. 줄기는 곧게 서며 월동 중 줄기의 기능이 없어진다. 스테비아는 설탕의 수백배의 단맛을 내면서도 칼로리가 없는 허브 식물로서, 최근 각광을 받고 있는 식물이다. 잎에는 무게의 6~7% 정도 감미물질인 스테비오시드(stevioside)가 함유되어 있으며, 차를 만들어 마시거나 껌 대용으로 하며 청량음료의 감미료로 사용된다. 또한 스테비아에서 추출한 스테비오사이드는 인체 소화기관에 흡수되지 않아 혈액 속의 당 농도에도 영향을 주지 않는다. 뿐만 아니라 이 물질은 인체에 부작용을 나타내지 않고 소화기관을 그대로 통과해 배출된다. 따라서 다양한 부작용을 야기할 수 있는 설탕, 사카린, 아스파탐과 같은 인공감미료의 대체 감미료로서 최근 관심이 주목되고 있다. The stevia ( Stevia rebaudiana ) is a perennial sukgeun plant of the plant family Angiosperm phylum Dicotyledonous family Asteraceae, and grows around rivers or wetlands. In the root, the development of the original root is not clear, and there are many side roots and membrane roots. In the later stages of growth, thick roots develop, resulting in a storage function. A new branch grows from the hidden eye close to the root, forming a new stem every year. The stem stands upright and the stem loses its function during the winter. Stevia is an herbal plant that is hundreds of times sweeter than sugar and has no calories. The leaves contain stevioside, a sweetener by weight, about 6-7% by weight, and are used to make tea or substitute for gum, and as a sweetener in soft drinks. In addition, stevioside extracted from stevia is not absorbed by the human digestive system, so it does not affect the sugar concentration in the blood. In addition, this substance passes through the digestive system and is discharged without any side effects on the human body. Therefore, interest has been recently drawn as an alternative sweetener to artificial sweeteners such as sugar, saccharin, and aspartame, which can cause various side effects.
본 발명의 샐러드 드레싱소스는 상기 샐러드 드레싱소스 100중량부에 항당뇨 증진제 1~5중량부를 추가적으로 포함할 수 있다.The salad dressing sauce of the present invention may additionally include 1 to 5 parts by weight of an antidiabetic enhancer in 100 parts by weight of the salad dressing sauce.
상기 항당뇨 증진제는 현미 추출발효물 40~50중량%, 모링가 추출발효물 30~40중량% 및 비트 추출발효물 15~25중량% 를 포함한다. The antidiabetic enhancer includes 40 to 50% by weight of fermented brown rice extract, 30 to 40% by weight of fermented Moringa extract and 15 to 25% by weight of fermented beet extract.
상기 현미에는 식이섬유의 보고로 변비예방 및 각종 성인병의 예방과 치료에 효과적이고, 혈당지수를 낮게 하기 때문에 당뇨병 환자에게는 권장식품이고, 함유된 프로테아제 방지제는 암의 진행을 늦추는 효과가 있으며, 포도당의 산화를 감소시켜 대장암의 발생울을 낮추고, 함유된 파틴산은 과잉섭취된 칼슘의 흡수를 막아서 결석을 예방하는 등 인체에 유효한 성분을 많이 함유하고 있다.As a report of dietary fiber, brown rice is effective in preventing constipation and preventing and treating various adult diseases, and because it lowers the glycemic index, it is a recommended food for diabetic patients. It contains many effective ingredients for the human body, such as reducing oxidation to lower the incidence of colorectal cancer, and preventing the absorption of excess calcium by preventing the absorption of excess calcium.
상기 현미 추출발효물은 현미 100중량부에 80%(v/v) 에탄올 300~400중량부를 넣고 14~16시간 초음파 추출하고, 현미 추출액 100중량부에 황국균 1~3중량부를 첨가하고 15~20℃에서 30~32시간 동안 발효시킨다. The brown rice extract fermented product is 80% (v/v) ethanol 300-400 parts by weight in 100 parts by weight of brown rice, followed by ultrasonic extraction for 14-16 hours, and 1-3 parts by weight of Hwangguk-gyun is added to 100 parts by weight of the brown rice extract and 15-20 parts by weight. Fermented at ℃ for 30-32 hours.
상기 황국균은 우리 전통메주 제조시 일부 자생균으로 부착되어온 균들 중의 일종이지만 일찍부터 일본에서 된장, 간장, 청주 등의 고지제조에 순수분리해서 사용해왔다.The Hwanggukgyun is a kind of bacteria that have been attached to some native bacteria during the manufacture of our traditional soybean, but has been isolated and used in pure soybean paste, soy sauce, and sake production in Japan since early.
상기 모링가는 원산지가 인도인 소목이지만, 전세계 어디에서나 재배되고 모링가 나무가 널리 이용되는 많은 지역들에서 귀화되어 야생된다. 모링가과에 속하는 13 종의 모링가 나무가 있으며, 모링가 올레이페라(Moringa oleifera)가 가장 널리 알려져 있다. 모링가 올레이페라는 우산과 같이 펼쳐진 4 내지 8 미터 높이의 관목이다. 30 내지 70 cm 길이의 잎들은 낙엽성이며, 꽃들은 흰색이고 향기가 진하며, 열매는 녹색이고 혁질성 및 현수성의 긴 삼각형상의 긴 깍지로 길이는 30 내지 40 cm에 이르는 특징을 가지며, 인도 북서부 히말라야 산기슭에 자생하고, 열대 전 지역에서 재배하는 다목적 수종의 일종이다. 모링가(Moringa oleifera)는 동남아시아 등에서 자생하는 식물로서 다량의 영양분을 함유하고 있어 기적의 식물로 불리고 있으며, 항당뇨, 항암, 항알러지 등 다양한 효능이 있는 것으로 알려져 있다.Although the moringa is a tree native to India, it is cultivated anywhere in the world and is naturalized and wild in many regions where the moringa tree is widely used. There are 13 species of Moringa trees in the family Moringa family, with Moringa oleifera being the most widely known. Moringa oleifera is an umbrella-like shrub 4 to 8 meters high. Leaves 30 to 70 cm long are deciduous, flowers are white and fragrant, fruits are green, and the length is 30 to 40 cm with long triangular long pods of hyacinth and pendulum, in the Himalayas of northwestern India. It is a kind of multipurpose tree that grows wild at the foot of the mountain and is cultivated throughout the tropics. Moringa (Moringa oleifera) is a plant native to Southeast Asia and contains a large amount of nutrients, so it is called a miracle plant.
상기 모링가 추출발효물은 모링가잎 100중량부에 90%(v/v) 에탄올 700~800중량부를 넣고 환류 추출하고, 모링가잎 추출액 100중량부에 백국균 1~3중량부를 첨가하고 26~30℃에서 24~25시간 동안 발효시켜 제조한다.The fermented Moringa extract is extracted under reflux by adding 700 to 800 parts by weight of 90% (v/v) ethanol to 100 parts by weight of Moringa leaves, and adding 1-3 parts by weight of white chrysanthemum to 100 parts by weight of the Moringa leaf extract 26 It is prepared by fermentation at ~30℃ for 24~25 hours.
상기 백국균은 당에서 구연산, 수산, 글루콜산 등을 다량 생산하는 균주인 흑국균의 분생자가 검정색에서 흰색으로 변한 균주이다.The baekgukgyun is a strain in which the conidia of Heukgukgyun, a strain that produces a large amount of citric acid, oxalic acid, glucolic acid, etc. from sugar, are changed from black to white.
상기 비트(Beta vulgaris L.)는 명아주과(Chenopodiaceae)에 속하는 뿌리채소로, 식용되며, 베타레인(betalains), 폴리페놀(polyphenols), 비타민(vitamins), 철분 등 항산화 작용을 하는 기능성 물질의 좋은 공급원으로, 비트 뿌리의 색소 물질은 붉은색 자색 색소인 베타시아닌과 황색 색소인 베타잔틴으로 구성된다.The beet ( Beta vulgaris L.) is a root vegetable belonging to the family Chenopodiaceae, and is edible, and is a good source of functional substances having antioxidant action such as betalains, polyphenols, vitamins, and iron. Therefore, the pigment material of beet root is composed of beta-cyanin, a red-purple pigment, and beta-xanthin, a yellow pigment.
상기 비트 추출발효물은 비트 100중량부에 정제수 500~600중량부를 넣고 105~110℃에서 3~4시간 동안 열수 추출하고, 비트 추출액 100중량부에 광합성세균 1~3중량부를 첨가하고 20~25℃에서 14~15시간 동안 발효시켜 제조한다. The beet extract and fermented product is added to 100 parts by weight of beets, 500 to 600 parts by weight of purified water, hot water extraction at 105 to 110° C. for 3 to 4 hours, and 1 to 3 parts by weight of photosynthetic bacteria to 100 parts by weight of the beet extract, and 20 to 25 It is prepared by fermentation at ℃ for 14 to 15 hours.
상기 광합성세균은 자연계의 식물순환회로에서 1군을 이루는 중요한 미생물로써, 광합성세균은 해양, 토양, 하천, 호수 등지에 1,000 내지 10,000개체/cc 수준으로 존재하며, 자연계의 정화에 중요한 역할을 수행하는 미생물들 중 엽록소를 지니고 있어, 스스로 동화작용을 할 수 있는 미생물들을 일컫는다.The photosynthetic bacteria are important microorganisms that make up group 1 in the plant circulation circuit of the natural world. The photosynthetic bacteria exist at a level of 1,000 to 10,000 individuals/cc in the sea, soil, rivers, lakes, etc., and play an important role in the purification of the natural world. Microorganisms that contain chlorophyll and can assimilate themselves.
상기 광합성세균은 로도슈도모나스 캡슐라타(Rhodopseudomonas capsulata), 로도슈도모나스 스페로이드스(Rhodopseudomonas sphaeroides) 및 로도스피릴럼 루브런(Rhodospirillum rubrum)으로 이루어진 군에서 선택된 어느 하나를 사용할 수 있다.The photosynthetic bacteria may use any one selected from the group consisting of Rhodopseudomonas capsulata, Rhodopseudomonas sphaeroides, and Rhodospirillum rubrum.
다음은, 본 발명에 따른 샐러드 드레싱소스의 제조방법을 설명한다.Next, a method for preparing a salad dressing sauce according to the present invention will be described.
본 발명의 샐러드 드레싱소스의 제조방법은,The method for preparing the salad dressing sauce of the present invention,
레몬에이드 100중량부에 계란 15~20중량부 및 피클 15~20중량부를 혼합 후 분쇄기에서 10분 동안 분쇄하여 제1 혼합물을 만드는 단계(단계 1); After mixing 15-20 parts by weight of eggs and 15-20 parts by weight of pickles with 100 parts by weight of lemonade, grinding in a grinder for 10 minutes to make a first mixture (step 1);
마요네즈 100중량부에 토마토 케첩 25~30중량부 및 올리고당 40~45중량부를 혼합 후 분쇄기에서 10분 동안 분쇄하여 제2 혼합물을 만드는 단계(단계 2); 및After mixing 25-30 parts by weight of tomato ketchup and 40-45 parts by weight of oligosaccharide with 100 parts by weight of mayonnaise, grinding in a grinder for 10 minutes to make a second mixture (step 2); and
상기 제1 혼합물 35~40중량% 및 제2 혼합물 60~65중량%를 혼합하여 샐러드 드레싱소스를 제조하는 단계(단계 3);Preparing a salad dressing sauce by mixing 35 to 40% by weight of the first mixture and 60 to 65% by weight of the second mixture (step 3);
를 포함한다.includes
상기 단계 1에서 상기 계란은 찐 후에 흰자와 노른자를 분리하여 각각 으깨서 포함한다. In step 1, the egg is steamed and then the egg white and the yolk are separated and each included.
상기 단계 1에서 상기 피클은 슬라이스한 후에 수분함유량이 0.5~1중량%가 되도록 압착하여 포함한다.In step 1, the pickle is compressed and included so that the water content is 0.5 to 1 wt% after slicing.
이하, 실시 예를 통하여 본 발명의 구성 및 효과를 더욱 상세히 설명하고자 한다. 이들 실시 예는 오로지 본 발명을 예시하기 위한 것일 뿐 본 발명의 범위가 이들 실시 예에 의해 제한되는 것은 아니다. Hereinafter, the configuration and effects of the present invention will be described in more detail through examples. These examples are only for illustrating the present invention, and the scope of the present invention is not limited by these examples.
레몬에이드 100중량부에 계란 18중량부 및 피클 18중량부를 혼합 후 분쇄기에서 10분 동안 분쇄하여 제1 혼합물을 만들었다. 상기 계란은 찐 후에 흰자와 노른자를 분리하여 각각 으깨서 사용하였다. 상기 피클은 슬라이스한 후에 수분함유량이 1중량%가 되도록 압착하여 사용하였다. 마요네즈 100중량부에 토마토 케첩 28중량부 및 올리고당 43중량부를 혼합 후 분쇄기에서 10분 동안 분쇄하여 제2 혼합물을 만들었다. 상기 제1 혼합물 40중량% 및 제2 혼합물 60중량%를 혼합하여 샐러드 드레싱소스를 제조하였다. After mixing 18 parts by weight of eggs and 18 parts by weight of pickles in 100 parts by weight of lemonade, the mixture was pulverized in a grinder for 10 minutes to make a first mixture. After the eggs were steamed, the whites and yolks were separated and each crushed and used. After the pickle was sliced, it was compressed and used so that the water content was 1% by weight. After mixing 28 parts by weight of tomato ketchup and 43 parts by weight of oligosaccharide with 100 parts by weight of mayonnaise, it was pulverized in a grinder for 10 minutes to make a second mixture. A salad dressing sauce was prepared by mixing 40% by weight of the first mixture and 60% by weight of the second mixture.
실시예 1에서, 상기 샐러드 드레싱소스 100중량부에 깨소스 5중량부를 추가적으로 포함하였다. 상기 깨소스는 깨 5중량%, 마요네즈 35중량%, 올리고당 15중량% 및 멸균우유 45중량%를 혼합 후 분쇄기에서 10분 동안 분쇄하여 제조하였다.In Example 1, 5 parts by weight of sesame sauce were additionally included in 100 parts by weight of the salad dressing sauce. The sesame sauce was prepared by mixing 5% by weight of sesame seeds, 35% by weight of mayonnaise, 15% by weight of oligosaccharide and 45% by weight of sterilized milk, and then grinding in a grinder for 10 minutes.
실시예 1에서, 상기 샐러드 드레싱소스 100중량부에 흑임자소스 5중량부를 추가적으로 포함하였다. 상기 흑임자소스는 검은깨 7중량%, 마요네즈 35중량%, 올리고당 15중량% 및 검은콩두유 45중량%를 혼합 후 분쇄기에서 10분 동안 분쇄하여 제조하였다.In Example 1, 5 parts by weight of black sesame sauce were additionally included in 100 parts by weight of the salad dressing sauce. The black sesame sauce was prepared by mixing 7% by weight of black sesame, 35% by weight of mayonnaise, 15% by weight of oligosaccharide and 45% by weight of black soybean oil, and then grinding in a grinder for 10 minutes.
실시예 1에서, 상기 샐러드 드레싱소스 100중량부에 면역력 향상제 5중량부를 추가적으로 포함하였다. 상기 면역력 향상제는 황기 추출발효물 40중량%, 백출 추출발효물 35중량%, 아로니아 분말 10중량%, 프로폴리스 분말 10중량% 및 스테비아 5중량% 를 혼합하여 제조하였다. 상기 황기 추출발효물은 황기 100중량부에 정제수 700중량부를 넣고 105℃에서 10시간 동안 추출한 황기 추출액 100중량부에 제1 혼합균 4중량부를 첨가하고 25℃에서 24시간 동안 발효시켜 제조하였다. 상기 제1 혼합균은 바실러스 낫토균 65중량%, 효모 25중량% 및 누룩균 10중량%를 혼합하여 제조하였다. 상기 효모는 사카로마이세스 루시(Saccharomyces rouxii)를 사용하였고, 상기 누룩균은 아스퍼질러스 오리제(Aspergillus oryzae)를 사용하였다. 상기 백출 추출발효물은 백출 100중량부에 70%(v/v) 에탄올 700중량부를 넣고 70℃에서 24시간 동안 추출한 백출 추출액 100중량부에 제2 혼합균 3중량부를 첨가하고 20℃에서 14시간 동안 발효시켜 제조하였다. 상기 제2 혼합균은 유산균 65중량%, 홍국균 25중량% 및 고초균 10중량%를 혼합하여 제조하였다. 상기 아로니아 분말은 아로니아 열매 100중량부에 쌀가루 10중량부를 가한 후 영하 40℃에서 30일 동안 1차 숙성한 다음, 6℃에서 4일 동안 해동한 후에, 20℃에서 25일 동안 2차 숙성하고, 45℃에서 3시간 동안 건조한 후에 분말화하여 제조하였다. 상기 프로폴리스 분말은 프로폴리스 원괴 100중량부에 80%(v/v) 에탄올 900중량부 및 다공성 키토산 10중량부를 가하고 30℃에서 600rpm으로 10시간 동안 교반하여 수득한 추출액을 동결건조하고 분말화하여 제조하였다. 상기 다공성 키토산은 키토산 용액 100중량부에 굴폐각 3중량부를 95℃에서 10시간 동안 교반한 후에 동결건조하여 제조하였다. 상기 키토산 용액은 5%의 아세트산 수용액 100중량부에 키토산 분말 10중량부를 용해시켜 제조하였다. In Example 1, 5 parts by weight of an immunity enhancing agent was additionally included in 100 parts by weight of the salad dressing sauce. The immunity enhancing agent was prepared by mixing 40% by weight of fermented Astragalus extract, 35% by weight of fermented baekchul extract, 10% by weight of aronia powder, 10% by weight of propolis powder, and 5% by weight of stevia. The fermented Astragalus extract was prepared by adding 700 parts by weight of purified water to 100 parts by weight of Astragalus, and 4 parts by weight of the first mixed bacteria to 100 parts by weight of the Astragalus extract extracted at 105° C. for 10 hours, and fermenting at 25° C. for 24 hours. The first mixed bacteria was prepared by mixing 65% by weight of Bacillus natto, 25% by weight of yeast, and 10% by weight of yeast. The yeast Saccharomyces rouxii was used, and the yeast was used as Aspergillus oryzae ( Aspergillus oryzae ). The fermented baekchul extract was added to 100 parts by weight of baekchul and 700 parts by weight of 70% (v/v) ethanol to 100 parts by weight of baekchul, and 3 parts by weight of the second mixed bacteria was added to 100 parts by weight of the baekchul extract extracted at 70° C. for 24 hours, and then at 20° C. for 14 hours. It was prepared by fermentation. The second mixed bacteria was prepared by mixing 65% by weight of lactic acid bacteria, 25% by weight of Hongguk bacteria, and 10% by weight of Bacillus subtilis. After adding 10 parts by weight of rice flour to 100 parts by weight of aronia fruit, the aronia powder was first aged at -40°C for 30 days, then thawed at 6°C for 4 days, and then secondary aged at 20°C for 25 days. and dried at 45° C. for 3 hours, and then powdered. The propolis powder is obtained by adding 900 parts by weight of 80% (v/v) ethanol and 10 parts by weight of porous chitosan to 100 parts by weight of the propolis original mass, stirring at 30° C. at 600 rpm for 10 hours, and freeze-drying and powdering the resulting extract. prepared. The porous chitosan was prepared by stirring 3 parts by weight of an oyster shell in 100 parts by weight of a chitosan solution at 95° C. for 10 hours and then freeze-drying. The chitosan solution was prepared by dissolving 10 parts by weight of chitosan powder in 100 parts by weight of a 5% aqueous acetic acid solution.
실시예 1에서, 상기 샐러드 드레싱소스 100중량부에 항당뇨 증진제 5중량부를 추가적으로 포함하였다. 상기 항당뇨 증진제는 현미 추출발효물 45중량%, 모링가 추출발효물 35중량% 및 비트 추출발효물 20중량% 를 혼합하여 제조하였다. 상기 현미 추출발효물은 현미 100중량부에 80%(v/v) 에탄올 400중량부를 넣고 16시간 초음파 추출한 현미 추출액 100중량부에 황국균 3중량부를 첨가하고 20℃에서 30시간 동안 발효시켜 제조하였다. 상기 모링가 추출발효물은 모링가잎 100중량부에 90%(v/v) 에탄올 800중량부를 넣고 환류 추출하고, 모링가잎 추출액 100중량부에 백국균 3중량부를 첨가하고 30℃에서 24시간 동안 발효시켜 제조하였다. 상기 비트 추출발효물은 비트 100중량부에 정제수 600중량부를 넣고 105℃에서 4시간 동안 열수 추출한 비트 추출액 100중량부에 광합성세균 3중량부를 첨가하고 25℃에서 14시간 동안 발효시켜 제조하였다. 상기 광합성세균은 로도슈도모나스 캡슐라타(Rhodopseudomonas capsulata)를 사용하였다. In Example 1, 5 parts by weight of an antidiabetic enhancer was additionally included in 100 parts by weight of the salad dressing sauce. The antidiabetic enhancer was prepared by mixing 45% by weight of fermented brown rice extract, 35% by weight of fermented Moringa extract and 20% by weight of fermented beet extract. The fermented brown rice extract was prepared by adding 400 parts by weight of 80% (v/v) ethanol to 100 parts by weight of brown rice, adding 3 parts by weight of Hwangguk bacterium to 100 parts by weight of a brown rice extract obtained by ultrasonic extraction for 16 hours, and fermenting at 20° C. for 30 hours. The fermented Moringa extract was extracted under reflux by adding 800 parts by weight of 90% (v/v) ethanol to 100 parts by weight of Moringa leaf, and 3 parts by weight of white chrysanthemum bacteria were added to 100 parts by weight of the Moringa leaf extract, and 24 hours at 30° C. It was prepared by fermentation. The fermented beet extract was prepared by adding 600 parts by weight of purified water to 100 parts by weight of beets, adding 3 parts by weight of photosynthetic bacteria to 100 parts by weight of beet extract extracted with hot water at 105° C. for 4 hours, and fermenting at 25° C. for 14 hours. As the photosynthetic bacteria, Rhodopseudomonas capsulata was used.
[비교예 1][Comparative Example 1]
샐러드 오일 67.57 중량%, 난황 10.81 중량%, 식초 2.7 중량%, 설탕 1.13 중량%, 소금 0.9 중량%, 겨자 0.45중량%, 구연산 0.09 중량%, 잔탄검 0.05 중량%, 레몬주스 0.09 중량%, 생와사비 9 중량%, 와사비 분말 0.9중량% 및 물 6.31 중량%를 혼합하여 샐러드 드레싱소스를 제조하였다.Salad oil 67.57% by weight, egg yolk 10.81% by weight, vinegar 2.7% by weight, sugar 1.13% by weight, salt 0.9% by weight, mustard 0.45% by weight, citric acid 0.09% by weight, xanthan gum 0.05% by weight, lemon juice 0.09% by weight, raw wasabi 9% by weight, 0.9% by weight of wasabi powder, and 6.31% by weight of water were mixed to prepare a salad dressing sauce.
[실험예 1][Experimental Example 1]
실시예 1~5 및 비교예 1의 드레싱소스를 샐러드에 곁들여 섭취하게 한 후, 7점 척도법으로 기호도를 평가하였다. 관능검사는 관능검사 요원 30명을 대상으로 실시하였으며, 관능검사 결과를 평균하여 표 1에 나타내었다. 시료와 시료 사이에 음용수를 두어 입을 행군 후 진행하도록 하였다. After the dressing sauce of Examples 1 to 5 and Comparative Example 1 was eaten with salad, the preference was evaluated by a 7-point scale method. The sensory test was conducted on 30 sensory test personnel, and the average sensory test results are shown in Table 1. Drinking water was placed between the sample and the sample to proceed after mouth-walking.
표 1에 의하면, 실시예 1 내지 실시예 3의 샐러드 드레싱소스는 비교예 1의 샐러드 드레싱소스에 비하여 맛과 향이 우수한 것을 알 수 있다.According to Table 1, it can be seen that the salad dressing sauce of Examples 1 to 3 has superior taste and flavor compared to the salad dressing sauce of Comparative Example 1.
실시예 4 및 실시예 5의 샐러드 드레싱소스는 면역력 향상제 및 항당뇨 증진제가 포함되었음에도 불구하고 맛과 향이 우수한 것을 확인할 수 있다.It can be confirmed that the salad dressing sauces of Examples 4 and 5 have excellent taste and flavor despite the presence of an immunity enhancing agent and an anti-diabetic enhancer.
[실험예 2][Experimental Example 2]
상기 실험예 1의 섭취 대상자를 대상으로, 실시예 4 및 비교예 1의 드레싱소스를 샐러드에 곁들여 섭취하는 1주일 동안의 피로회복 효과에 대한 설문조사를 실시하였으며, 그 결과를 표 2에 나타내었다. To the subjects of Experimental Example 1, a survey was conducted on the fatigue recovery effect for one week when the dressing sauce of Example 4 and Comparative Example 1 was eaten with salad, and the results are shown in Table 2. .
효과여부recovery from fatigue
Effectiveness
표 2에 의하면, 실시예 4의 샐러드 드레싱소스는 비교예 1의 샐러드 드레싱소스에 비하여 피로회복 효과가 우수한 것을 확인할 수 있다.According to Table 2, it can be seen that the salad dressing sauce of Example 4 has an excellent fatigue recovery effect compared to the salad dressing sauce of Comparative Example 1.
Claims (6)
샐러드 드레싱소스.
Eggs 4-8% by weight, pickles 4-8% by weight, lemonade 25-35% by weight, mayonnaise 30-40% by weight, tomato ketchup 7-12% by weight, and oligosaccharides 10-20% by weight,
Salad Dressing Sauce.
상기 샐러드 드레싱소스 100중량부에 깨소스 1~5중량부를 추가적으로 포함하되,
상기 깨소스는 깨 3~7중량%, 마요네즈 30~40중량%, 올리고당 10~20중량% 및 멸균우유 40~50중량%를 포함하는,
샐러드 드레싱소스.
The method of claim 1,
1 to 5 parts by weight of sesame sauce additionally included in 100 parts by weight of the salad dressing sauce,
The sesame sauce contains 3-7% by weight of sesame seeds, 30-40% by weight of mayonnaise, 10-20% by weight of oligosaccharides and 40-50% by weight of sterilized milk,
Salad Dressing Sauce.
상기 샐러드 드레싱소스 100중량부에 흑임자소스 1~5중량부를 추가적으로 포함하되,
상기 흑임자소스는 검은깨 3~7중량%, 마요네즈 30~40중량%, 올리고당 10~20중량% 및 검은콩두유 40~50중량%를 포함하는,
샐러드 드레싱소스.
The method of claim 1,
1 to 5 parts by weight of black sesame sauce additionally included in 100 parts by weight of the salad dressing sauce,
The black sesame sauce contains 3-7% by weight of black sesame, 30-40% by weight of mayonnaise, 10-20% by weight of oligosaccharides and 40-50% by weight of black soybean oil,
Salad Dressing Sauce.
상기 샐러드 드레싱소스 100중량부에 면역력 향상제 1~5중량부를 추가적으로 포함하되,
상기 면역력 향상제는 황기 추출발효물 40~50중량%, 백출 추출발효물 30~40중량%, 아로니아 분말 5~10중량%, 프로폴리스 분말 5~10중량% 및 스테비아 1~5중량% 를 포함하며,
상기 황기 추출발효물은 황기 100중량부에 정제수 600~700중량부를 넣고 100~105℃에서 8~10시간 동안 추출하고, 황기 추출액 100중량부에 제1 혼합균 2~4중량부를 첨가하고 25~30℃에서 24~25시간 동안 발효시키며,
상기 제1 혼합균은 바실러스 낫토균 60~70중량%, 효모 20~30중량% 및 누룩균 5~15중량%를 포함하며,
상기 백출 추출발효물은 백출 100중량부에 70%(v/v) 에탄올 600~700중량부를 넣고 65~70℃에서 24~25시간 동안 추출하고, 백출 추출액 100중량부에 제2 혼합균 1~3중량부를 첨가하고 15~20℃에서 14~15시간 동안 발효시키며,
상기 제2 혼합균은 유산균 60~70중량%, 홍국균 20~30중량% 및 고초균 5~15중량%를 포함하며,
상기 아로니아 분말은 아로니아 열매 100중량부에 쌀가루 6~10중량부를 가한 후 영하 40℃ ~ 영하 35℃에서 30~35일 동안 1차 숙성한 다음, 6~10℃에서 3~4일 동안 해동한 후에, 15~20℃에서 20~25일 동안 2차 숙성하고, 45~48℃에서 2~3시간 동안 건조한 후에 분말화하며,
상기 프로폴리스 분말은 프로폴리스 원괴 100중량부에 80%(v/v) 에탄올 800~900중량부 및 다공성 키토산 6~10중량부를 가하고 25~30℃에서 500~600rpm으로 8~10시간 동안 교반하여 수득한 추출액을 동결건조하고 분말화하며,
상기 다공성 키토산은 키토산 용액 100중량부에 굴폐각 1~3중량부를 80~95℃에서 10~12시간 동안 교반한 후에 동결건조하며,
상기 키토산 용액은 5%의 아세트산 수용액 100중량부에 키토산 분말 6~10중량부를 용해시키는,
샐러드 드레싱소스.
The method of claim 1,
1 to 5 parts by weight of an immunity enhancing agent additionally included in 100 parts by weight of the salad dressing sauce,
The immunity enhancer contains 40-50% by weight of fermented Astragalus extract, 30-40% by weight of baekchul extract, 5-10% by weight of aronia powder, 5-10% by weight of propolis powder, and 1-5% by weight of stevia and
The fermented Astragalus extract is added 600-700 parts by weight of purified water to 100 parts by weight of Astragalus, extracted at 100-105° C. for 8-10 hours, and 2-4 parts by weight of the first mixed bacteria is added to 100 parts by weight of the Astragalus extract, 25- Fermented at 30℃ for 24~25 hours,
The first mixed bacteria includes 60 to 70% by weight of Bacillus natto, 20 to 30% by weight of yeast, and 5 to 15% by weight of yeast,
The fermented baekchul extract is added 600-700 parts by weight of 70% (v/v) ethanol to 100 parts by weight of baekchul, extracted at 65-70° C. for 24-25 hours, and the second mixed bacteria 1 to 100 parts by weight of the baekchul extract. Add 3 parts by weight and ferment for 14 to 15 hours at 15 to 20 ° C.
The second mixed bacteria contains 60 to 70% by weight of lactic acid bacteria, 20 to 30% by weight of Hongguk bacteria and 5 to 15% by weight of Bacillus subtilis,
The aronia powder is first aged for 30 to 35 days at -40°C to -35°C after adding 6-10 parts by weight of rice flour to 100 parts by weight of aronia fruit, and then thawed at 6-10°C for 3-4 days. After drying, it is secondarily aged for 20-25 days at 15-20℃, dried at 45-48℃ for 2-3 hours, and then powdered.
The propolis powder is obtained by adding 800 to 900 parts by weight of 80% (v/v) ethanol and 6 to 10 parts by weight of porous chitosan to 100 parts by weight of the propolis mass and stirring at 25 to 30° C. at 500 to 600 rpm for 8 to 10 hours. The obtained extract is lyophilized and powdered,
The porous chitosan is freeze-dried after stirring 1 to 3 parts by weight of the oyster shell in 100 parts by weight of the chitosan solution at 80 to 95° C. for 10 to 12 hours,
The chitosan solution is to dissolve 6 to 10 parts by weight of chitosan powder in 100 parts by weight of a 5% aqueous acetic acid solution,
Salad Dressing Sauce.
상기 샐러드 드레싱소스 100중량부에 항당뇨 증진제 1~5중량부를 추가적으로 포함하되,
상기 항당뇨 증진제는 현미 추출발효물 40~50중량%, 모링가 추출발효물 30~40중량% 및 비트 추출발효물 15~25중량% 를 포함하며,
상기 현미 추출발효물은 현미 100중량부에 80%(v/v) 에탄올 300~400중량부를 넣고 14~16시간 초음파 추출하고, 현미 추출액 100중량부에 황국균 1~3중량부를 첨가하고 15~20℃에서 30~32시간 동안 발효시키며,
상기 모링가 추출발효물은 모링가잎 100중량부에 90%(v/v) 에탄올 700~800중량부를 넣고 환류 추출하고, 모링가잎 추출액 100중량부에 백국균 1~3중량부를 첨가하고 26~30℃에서 24~25시간 동안 발효시키며,
상기 비트 추출발효물은 비트 100중량부에 정제수 500~600중량부를 넣고 105~110℃에서 3~4시간 동안 열수 추출하고, 비트 추출액 100중량부에 광합성세균 1~3중량부를 첨가하고 20~25℃에서 14~15시간 동안 발효시키는,
샐러드 드레싱소스.
The method of claim 1,
1 to 5 parts by weight of an antidiabetic enhancer additionally included in 100 parts by weight of the salad dressing sauce,
The antidiabetic enhancer contains 40-50% by weight of fermented brown rice extract, 30-40% by weight of fermented Moringa extract and 15-25% by weight of fermented beet extract,
The brown rice extract fermented product is 80% (v/v) ethanol 300-400 parts by weight in 100 parts by weight of brown rice, followed by ultrasonic extraction for 14-16 hours, and 1-3 parts by weight of Hwangguk-gyun is added to 100 parts by weight of the brown rice extract and 15-20 parts by weight. Fermented at ℃ for 30~32 hours,
The fermented Moringa extract is extracted under reflux by adding 700 to 800 parts by weight of 90% (v/v) ethanol to 100 parts by weight of Moringa leaves, and adding 1-3 parts by weight of white chrysanthemum to 100 parts by weight of the Moringa leaf extract 26 Fermented at ~30℃ for 24~25 hours,
The beet extract and fermented product is added to 100 parts by weight of beets, 500 to 600 parts by weight of purified water, hot water extraction at 105 to 110° C. for 3 to 4 hours, and 1 to 3 parts by weight of photosynthetic bacteria to 100 parts by weight of the beet extract, and 20 to 25 Fermented at ℃ for 14-15 hours,
Salad Dressing Sauce.
마요네즈 100중량부에 토마토 케첩 25~30중량부 및 올리고당 40~45중량부를 혼합 후 분쇄기에서 10분 동안 분쇄하여 제2 혼합물을 만드는 단계(단계 2); 및
상기 제1 혼합물 35~40중량% 및 제2 혼합물 60~65중량%를 혼합하여 샐러드 드레싱소스를 제조하는 단계(단계 3);
를 포함하되,
상기 단계 1에서 상기 계란은 찐 후에 흰자와 노른자를 분리하여 각각 으깨서 포함하며,
상기 단계 1에서 상기 피클은 슬라이스한 후에 수분함유량이 0.5~1중량%가 되도록 압착하여 포함하는,
샐러드 드레싱소스의 제조방법.After mixing 15-20 parts by weight of eggs and 15-20 parts by weight of pickles with 100 parts by weight of lemonade, grinding in a grinder for 10 minutes to make a first mixture (step 1);
After mixing 25-30 parts by weight of tomato ketchup and 40-45 parts by weight of oligosaccharide with 100 parts by weight of mayonnaise, grinding in a grinder for 10 minutes to make a second mixture (step 2); and
Preparing a salad dressing sauce by mixing 35 to 40% by weight of the first mixture and 60 to 65% by weight of the second mixture (step 3);
including,
In step 1, the eggs are steamed and then the whites and yolks are separated and each mashed is included,
In step 1, the pickle is compressed and included so that the moisture content is 0.5 to 1% by weight after slicing,
A method for preparing a salad dressing sauce.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR102502260B1 (en) * | 2022-11-21 | 2023-02-21 | 농업회사법인 주식회사 해봄 | Salad dressing containing black sesame and manufacturing methods thereof |
| KR102510215B1 (en) * | 2022-05-11 | 2023-03-15 | 주식회사 아메리칸트레이 | Method for manufacturing dressing source and the dressing source manufactured by the same |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR102100447B1 (en) | 2018-06-18 | 2020-04-13 | 농업회사법인 주식회사 농부플러스 | Method for producing salad dressing sauce using mixed soybean curd residue Cheongkukjang |
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| KR102100447B1 (en) | 2018-06-18 | 2020-04-13 | 농업회사법인 주식회사 농부플러스 | Method for producing salad dressing sauce using mixed soybean curd residue Cheongkukjang |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102510215B1 (en) * | 2022-05-11 | 2023-03-15 | 주식회사 아메리칸트레이 | Method for manufacturing dressing source and the dressing source manufactured by the same |
| KR102502260B1 (en) * | 2022-11-21 | 2023-02-21 | 농업회사법인 주식회사 해봄 | Salad dressing containing black sesame and manufacturing methods thereof |
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