WO2017209361A1 - Low-salt hot sauce containing allium hookeri extract and black rice aleurone layer extract and method for preparing same - Google Patents

Low-salt hot sauce containing allium hookeri extract and black rice aleurone layer extract and method for preparing same Download PDF

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WO2017209361A1
WO2017209361A1 PCT/KR2016/013602 KR2016013602W WO2017209361A1 WO 2017209361 A1 WO2017209361 A1 WO 2017209361A1 KR 2016013602 W KR2016013602 W KR 2016013602W WO 2017209361 A1 WO2017209361 A1 WO 2017209361A1
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hot sauce
extract
black rice
sauce
weight
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PCT/KR2016/013602
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French (fr)
Korean (ko)
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이성현
박연희
구민지
최봉겸
최정숙
김정봉
장환희
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대한민국(농촌진흥청장)
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Publication of WO2017209361A1 publication Critical patent/WO2017209361A1/en

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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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/70—Germinated pulse products, e.g. from soy bean sprouts
    • 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
    • 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
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/50—Soya sauce
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
    • 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

Definitions

  • the present invention relates to a low salt hot sauce containing three extracts and black rice whistle extract and a method for preparing the same.
  • Allium hookeri is a plant that grows in the high altitudes of the Himalayan Mountains at an altitude of 1400-4200m . It is called Root Leek in Vietnamese or Bhutan and has all three flavors: sweet, spicy, and bitter. It is known to improve blood circulation and is effective in inflammatory diseases and cancer diseases.
  • Black rice is grown and produced in Korea nationwide, and various products containing black rice are being developed.
  • Anthocyanins of black rice are water-soluble flavonoids-based natural pigments, which have a dark red color and are called 'black food' because they are good for health.
  • Black rice contains ⁇ , ⁇ , ⁇ , ⁇ -tochpherol and tocopherols, vegetable sterols and various phenolic compounds, which effectively removes reactive oxygen species including singlet oxygen, hydroxyl radicals and superoxide anion radicals.
  • Kim YH et al. Korean J. Food Sci. Technol., 45: 262-266.
  • black rice is anti-diabetic (Guo, H. et al., Plant foods Hum. Nutr.
  • An aleurone layer is a cell layer containing a large amount of neutrophils (or proteins), which is located inside a rice paddy and rice seedlings, and differentiates from cells around the endosperm.
  • the secretory layer is composed of two to three cell layers, and in addition to nutrient storage, it secretes amylases and other enzymes to decompose the storage materials in the embryos into soluble components and supply them to the embryos. With bran is removed.
  • the prefecture is divided into 10 equal parts of the outer layer and the rice bran layer on the basis of brown rice and white rice and completely removed it is 10 minutes, and the brown rice state that is not completely removed is 0 minutes.
  • the brown rice state that is not completely removed is 0 minutes.
  • 8% of the total weight of rice is called 10 minutes, and 1 minute means about 0.8% of the total brown rice. Therefore, the 5 minute sea bream is about 50% of the remaining rice snow and whistle layer, so the hard layer is shaved, providing a smooth rice flavor of rice, and the 7 minute sea bream provides about 40% of the rice snow and whistle layer. Children can eat too much.
  • Republic of Korea Patent Publication No. 10-2015-0026409 discloses about three snacks
  • Republic of Korea Patent No. 10-1479316 is disclosed for Samchae Kim
  • Republic of Korea Patent Publication 10-2015-0078043 Method for producing garlic sauce using three enzymes
  • Republic of Korea Patent Publication No. 10-2015-0080312 discloses a kochujang containing black rice and algae, but mainly made of kochujang containing both three and black rice whistle extract powder of the present invention There is no known source for hot sauce.
  • the taste and color containing three and black rice whistle extract The hot sauce was prepared by blending in a ratio capable of improving. Three potassium extracts with high potassium content are added to adjust the ratio of sodium and potassium, and can compensate for the problem of high red pepper sauce, general gochujang, and can be added with other ingredients in the manufacturing process. In addition, by improving the taste of light or enjoyed to prepare a low-salt hot sauce that meets all tastes of various ages, the present invention was completed.
  • the present invention provides a low salt hot sauce, characterized in that it contains three extracts, black rice whistle extract and hot sauce paste.
  • step 3 provides a method for producing a low salt hot sauce comprising the step of mixing the three extracts of the step 1) and black rice whistle layer extract with the hot sauce paste of step 2)
  • the present invention provides a low salt hot sauce prepared by the above method.
  • a low salt hot sauce was prepared by combining the three extracts and the black rice foliar extract at a ratio that can increase the efficacy of each, and this was added to the three extracts containing a lot of potassium components, thereby supplementing the problem of general red pepper paste, which is a high sodium source. It is also possible to improve the taste of the lightened or enjoyed, to meet the taste of all ages, and to easily consume the active ingredients of three and black rice whistle extract, and at the same time there is an effect that satisfies the consumer aesthetics.
  • FIG. 1 is a view showing a method for producing a hot sauce containing three extracts and black rice whistle layer extract according to the present invention.
  • the present invention provides a low salt hot sauce characterized in that it contains three extracts, black rice whistle extract and hot sauce paste.
  • the three extracts may be prepared from any one or more selected from the group consisting of three leaves, three roots, fermented three leaves and three fermented three roots, and specifically, may be prepared using three leaves and three fermented three roots.
  • the hot small space may be a mixture of red pepper paste and low salt soy sauce, but is not limited thereto.
  • the low-salt hot sauce may be based on 100 parts by weight of hot sospace, containing 1 to 5 parts by weight of three extracts and 1 to 2 parts by weight of black rice whistle extract, specifically 5 parts by weight of extracts of three leaves, roots and fermented three And black rice whistle layer extract may contain 1 part by weight.
  • the low salt hot sauce may be one containing phenol derived from sulfur or black undiluted layer extract derived from three extracts.
  • the extract may be a dry powder so as not to dilute the concentration and viscosity of the hot sauce when mixed with the hot sauce.
  • 3) provides a method for producing a low salt hot sauce comprising the step of mixing the three extracts of step 1) and black rice whistle layer extract with the hot sauce paste of 2).
  • the three extract is preferably prepared by a manufacturing method comprising the following steps, but is not limited thereto:
  • step C) concentrating the filtered extract of step b) under reduced pressure and drying to prepare three extracts.
  • the extraction solvent of step a) may be to use water, alcohol or a mixture thereof and an organic solvent.
  • the alcohol it is preferable to use C 1 to C 2 lower alcohols, it is preferable to use ethanol or methanol as the lower alcohol, more preferably to use 60% to 80% ethanol, preferred practice of the present invention
  • the extraction efficiency is preferably 70% alcohol.
  • ethanol or methanol as the lower alcohol, more preferably 40% to 60% ethanol, and according to a preferred embodiment of the present invention, extraction efficiency It is desirable that this is a good 50% spirit.
  • the extraction solvent is preferably extracted by adding 1 to 20 times to the amount of three or black rice whistle layers, and more preferably by adding 8 to 10 times.
  • extraction temperature is 20-100 degreeC, It is more preferable that it is 20-40 degreeC, It is most preferable that it is room temperature, but it is not limited to this.
  • the extraction time is preferably 10 to 48 hours, more preferably 15 to 30 hours, most preferably 24 hours, but is not limited thereto.
  • the number of extraction is preferably 1 to 5 times, more preferably 3 to 4 repetitions, and most preferably 3 times, but is not limited thereto.
  • the extract is preferably a dry powder so as not to dilute the concentration and viscosity of the hot sauce when mixed with the hot sauce.
  • the dry powder may be dried under reduced pressure, vacuum drying, boiling drying, spray drying or lyophilization, and preferably lyophilized according to a preferred embodiment of the present invention.
  • the low salt hot sauce of step 3) preferably further comprises at least one material selected from the group consisting of sugar, syrup, onion grinding, and tomato ketchup.
  • the preparation of hot sauce containing the three extracts of the step 3) and the black rice whistle layer extract is 1 to 5 parts by weight of the three extract powders and 1 to the black rice whistle layer extract powder 1 to 100 parts by weight of the hot sauce paste prepared in step 2). It is preferred to add 3 parts by weight to mature at 0 to 24 ° C, most preferably at 4 ° C. Aging time is preferably 1 to 48 hours, more preferably 12 to 36 hours, most preferably 24 hours, but is not limited thereto.
  • the production method of the present invention can increase the content of dietary sulfur and polyphenols, control the ratio of sodium and potassium, improve the taste and taste of the fish, improve the flavor and taste of the three than the existing hot sauce, nutrition and functionality It is possible to prepare a low salt hot sauce containing three extracts and a black rice whirlpool extract.
  • the black rice was purchased from the black rice mill in Jindo, and the black rice gruel layer, which is 8% of the black rice, was separated by cutting the brown rice brown rice up to 10 minutes using a milling machine.
  • the black rice whistle layer extract was extracted using 50% alcohol and then lyophilized.
  • a hot sauce paste was prepared by adding 3.5 parts by weight of low salt soy sauce, 8 parts by weight of sugar, and 10 parts by weight of starch syrup, and 10 parts by weight of onion ground powder and 10 parts by weight of tomato ketchup.
  • the flavor and preference of hot sauce were sampled by 14 professional sensory test personnel in their 30s and 70s, and evaluated as good (5), slightly good (4), moderate (3), slightly poor (2), and poor (1). After evaluating at the stage, the average score was determined.
  • the criteria for evaluation are as follows.
  • Example 1 The results are shown in Table 1 below.
  • Table 1 In the following Table 1, ⁇ Experimental Example 1> to ⁇ Experimental Example 5> all of the overall acceptability was moderate, slightly good or good, compared to ⁇ Comparative Example 1> or ⁇ Comparative Example 2> received excellent evaluation in the evaluation, especially ⁇ Experimental Example 2, the hot sauce prepared in Example 2 is the most optimized content of three and black rice whistle layer extract, showing the high taste and overall functionality as well as functionality while maintaining the unique taste and color of Gochujang.
  • the comparative example confirmed that the strong spiciness of the three extracts and the dark color of the black rice whistle layer extract were highlighted to decrease the preference (Table 1).

Abstract

The present invention relates to a method for preparing an Allium hookeri hot sauce having red pepper paste, which contains Allium hookeri and black rice aleurone layer extracts, as a base. The sauce preparation method enables compensation of the disadvantage that common red pepper paste is a high-sodium sauce by means of adding Allium hookeri, which contains a large amount of potassium components, unlike a common red pepper paste sauce and enables enhancement in taste and functionality. A sauce, which has higher methyl sulfonyl methane and polyphenol contents, has a controlled sodium-to-potassium ratio, has reduced foul odor or foul taste, has increased Allium hookeri aroma and taste and is both nutritious and functional, can be prepared by means of adding dried Allium hookeri and black rice aleurone layer extracts to other ingredients in a hot sauce preparation procedure.

Description

삼채 추출물 및 흑미 호분층 추출물을 함유한 저염 핫소스 및 이의 제조방법Low salt hot sauce containing three extracts and black rice whistle extract and preparation method thereof
본 발명은 삼채 추출물 및 흑미 호분층 추출물을 함유한 저염 핫소스 및 이의 제조방법에 관한 것이다.The present invention relates to a low salt hot sauce containing three extracts and black rice whistle extract and a method for preparing the same.
삼채(三菜, Allium hookeri)는 히말라야 산맥 해발 1400~4200m 초 고랭지에서 자라는 식물로 미얀마나 부탄 등에서는 뿌리부추라고 불리며, 단맛, 매운맛, 쌉쌀한 맛 등 세 가지 맛을 모두 가지고 있다. 현지에서 혈액순환을 좋게 하고 염증 질환과 암 질환 등에 효능이 있다고 알려져 국민채소로 불리며 민간처방에 이용되고 있다.Threeium ( Allium hookeri ) is a plant that grows in the high altitudes of the Himalayan Mountains at an altitude of 1400-4200m . It is called Root Leek in Myanmar or Bhutan and has all three flavors: sweet, spicy, and bitter. It is known to improve blood circulation and is effective in inflammatory diseases and cancer diseases.
삼채는 항산화, 항균작용, 항암, 항 콜레스테롤 및 혈당 강하에 도움이 되는 등 다양한 생리활성을 가진다고 알려져 있다(Kim CH, Lee MA, Kim TW, Jang JY, Kim HJ (2012) Anti-inflammatory Effect of Allium hookeri Root Methanol Extract in LPS-induced RAW264.7 Cells. Korean J Food Sci Nutr, 41, 1645-1648). 삼채는 양파보다 많은 단백질, 당, 섬유소, ascorbic acid, phytosterol, total phenol 등을 함유하고 낮은 지방함량과 풍부한 칼슘 및 칼륨을 가지며, 유황성분은 마늘보다 6배 많다고 알려져 있다(Ayam VS (2011) Allium Hookeri, Thw. Enum. A lesser known terrestrial perennial herb used as food and its ethnobotanical relevance in Manipur. Afr J Food Agric Nutr Dev, 11, 5389-5412). 식이 유황은 1일 권장 섭취량이 평균 1,500 mg로 알려져 있지만 식사를 통한 평균 섭취량은 23-30 mg정도에 불과하다. 최근 식이유황 성분이 새롭게 건강식품의 원료로서 주목받음으로써 광물성 유황이나 동물성 유황에 비해 생리적 기능이 탁월한 삼채가 일반식품 및 건강식품의 원료로 부각되고 있다. 한편, 식이 유황이 더 많이 함유된 잎을 년 중 생산하는 것이 농가의 고소득으로 연결될 수 있으나, 이에 대한 연구 및 개발에 대하여 아직 관심이 부족한 상태이다.Three are known to have various physiological activities such as antioxidant, antimicrobial action, anti-cancer, anti-cholesterol and blood sugar drop (Kim CH, Lee MA, Kim TW, Jang JY, Kim HJ (2012) Anti-inflammatory Effect of Allium hookeri Root Methanol Extract in LPS-induced RAW264.7 Cells.Korean J Food Sci Nutr, 41, 1645-1648). Three vegetables contain more protein, sugar, fiber, ascorbic acid, phytosterol, and total phenol than onions, and have low fat content, rich calcium and potassium, and six times more sulfur than garlic (Ayam VS (2011) Allium Hookeri, Thw.Enum.A lesser known terrestrial perennial herb used as food and its ethnobotanical relevance in Manipur.Afr J Food Agric Nutr Dev, 11, 5389-5412). Dietary sulfur is known to have an average daily intake of 1,500 mg, but the average dietary intake is only 23-30 mg. Recently, the dietary sulfur component has recently been attracting attention as a raw material for health food, and three kinds of foods having superior physiological functions compared to mineral sulfur or animal sulfur have emerged as raw materials for general food and health food. On the other hand, the production of more sulphur-rich leaves during the year may lead to higher incomes for farmers, but there is still little interest in research and development.
삼채는 최근 우리나라에서도 재배에 성공하여 담양, 예천, 하동, 고창, 충북청원 등에서 특용작물로 재배하고 있으며, 삼채의 뿌리, 잎, 순 모두 식용이 가능하여 식용 부위를 함유한 다양한 요리들을 개발하여 섭취하고 있다..Samchae has been successfully cultivated in Korea recently, and is grown as a special crop in Damyang, Yecheon, Hadong, Gochang, and Chungbuk Cheongwon.Three roots, leaves, and sprouts are available for edible development. I'm doing it.
또한, 삼채의 항산화, 항균작용, 항암, 항 혈액응고, 항 콜레스테롤 및 혈당 강하에 도움이 되는 등의 다양한 생리활성이 일반인들에게 긍정적인 영향을 주어 건강에 유익한 식품으로 알려져 있다. 그러나 바쁜 일상생활을 영위해야 하는 현대인들이 삼채를 간편하게 섭취하기에는 현실적으로 제약이 많고, 삼채에 대한 기호가 없는 사람들은 삼채를 섭취할 수 있는 기회가 없는 것이 사실이다.In addition, a variety of physiological activities such as antioxidant, antibacterial action, anticancer, anticoagulant, anti-cholesterol and blood sugar lowering has a positive effect on the general public is known as a beneficial food for health. However, it is true that modern people who have to live busy daily life have practically limited limitations in ingesting three, and those who do not have three preferences do not have the opportunity to consume three.
흑미(black rice)는 우리나라에서 전국적으로 재배 및 생산량이 증가하고 있으며, 흑미 소재를 함유한 다양한 제품이 개발되고 있다. 흑미의 안토시아닌은 수용성의 플라보노이드계 천연색소로 진한 검붉은색을 띄며 몸에 좋은 자연식품이라 하여 'black food'로 많은 관심을 받고 있다. 흑미는 α, β, γ, δ-tochpherol과 토코페롤, 식물성 스테롤 및 다양한 페놀성 화합물들이 함유되어 있어 singlet oxygen, hydroxyl radicals, superoxide anion radical을 포함한 활성산소종(reactive oxygen species)을 효과적으로 제거하는 것이 보고되어 있다(Kim YH 등, Korean J. Food Sci. Technol., 45: 262-266). 또한 흑미는 항당뇨(Guo, H. 등, Plant foods Hum. Nutr. 62: 1-6), 염증 완화(Guo, H. 등, J. Nutr. Biochem. 23: 349-360), 지방간 개선(Jang, H. 등, Nutr. Metab. 9: 27-38), 동맥경화 예방 및 치료(Xia, X. 등, J. Nutr. 136: 2220-2225), 면역기능 증진(Wang, Q. 등, Asia Pac. J. Clin. Nutr. 16: 295-301) 등이 있는 것으로 최근 보고되었다. 일반적으로 흑미는 백미에 소량씩 혼합하여 밥으로 조리하여 섭취하거나 술, 식혜, 국수, 과자 및 떡 등의 원료로 이용되고 있다.Black rice is grown and produced in Korea nationwide, and various products containing black rice are being developed. Anthocyanins of black rice are water-soluble flavonoids-based natural pigments, which have a dark red color and are called 'black food' because they are good for health. Black rice contains α, β, γ, δ-tochpherol and tocopherols, vegetable sterols and various phenolic compounds, which effectively removes reactive oxygen species including singlet oxygen, hydroxyl radicals and superoxide anion radicals. Kim YH et al., Korean J. Food Sci. Technol., 45: 262-266. In addition, black rice is anti-diabetic (Guo, H. et al., Plant foods Hum. Nutr. 62: 1-6), inflammation relief (Guo, H. et al., J. Nutr. Biochem. 23: 349-360), fatty liver improvement ( Jang, H. et al., Nutr. Metab. 9: 27-38), prevention and treatment of atherosclerosis (Xia, X. et al., J. Nutr. 136: 2220-2225), enhancement of immune function (Wang, Q. et al., Asia Pac. J. Clin. Nutr. 16: 295-301). In general, black rice is mixed with white rice in small amounts and cooked with rice or consumed as raw materials such as alcohol, sikhye, noodles, sweets and rice cakes.
호분층(aleurone layer)은 호분립(또는 단백립)을 다량 함유한 세포층으로, 벼과, 대나무과의 종피 안쪽에 위치하며, 배유주변부의 세포로부터 분화한다. 호분층은 2~3개의 세포층으로 되어 있으며, 양분저장 외에 아밀라아제(amylase), 그 밖의 효소를 분비하여 배유내의 저장물질을 가용성 성분으로 분해하여 배아에 공급하는 기능을 하지만 현미를 도정할 때 과피, 종피와 함께 겨로 제거된다. An aleurone layer is a cell layer containing a large amount of neutrophils (or proteins), which is located inside a rice paddy and rice seedlings, and differentiates from cells around the endosperm. The secretory layer is composed of two to three cell layers, and in addition to nutrient storage, it secretes amylases and other enzymes to decompose the storage materials in the embryos into soluble components and supply them to the embryos. With bran is removed.
도정도는 현미와 백미를 기준으로 하여 외강층과 쌀겨층을 합한 전체를 10등분하여 이를 완전히 제거한 것을 10분도라 하고 완전히 제거하지 않은 현미상태는 0분도라고 한다. 품종에 따라 다르지만 일반적으로, 쌀 전체 중량의 8%를 도정한 것을 10분도라고 하며, 1분도는 전체 현미 중량의 약 0.8%를 도정한 것을 말한다. 따라서, 5분도미는 쌀눈과 호분층이 약 50%정도 남아있어 경질층이 깎인 상태이므로 부드러운 밥맛의 현미식을 제공하고, 7분도미는 쌀눈과 호분층이 약 40% 정도 남아 있어 좋은 밥맛과 현미식이 동시에 가능하며 아이들도 무리없이 섭취할 수 있다. The prefecture is divided into 10 equal parts of the outer layer and the rice bran layer on the basis of brown rice and white rice and completely removed it is 10 minutes, and the brown rice state that is not completely removed is 0 minutes. Depending on the variety, generally, 8% of the total weight of rice is called 10 minutes, and 1 minute means about 0.8% of the total brown rice. Therefore, the 5 minute sea bream is about 50% of the remaining rice snow and whistle layer, so the hard layer is shaved, providing a smooth rice flavor of rice, and the 7 minute sea bream provides about 40% of the rice snow and whistle layer. Children can eat too much.
삼채 또는 흑미를 이용한 식품에 관한 선행기술로써, 대한민국 공개특허 10-2015-0026409는 삼채 스낵에 대해 개시하였고, 대한민국 등록특허 10-1479316는 삼채김에 대하여 개시하였으며, 대한민국 공개특허 10-2015-0078043는 삼채효소를 이용한 마늘소스의 제조방법, 및 대한민국 공개특허 10-2015-0080312는 검정쌀 및 해조류를 포함하는 고추장에 대해 개시하였으나, 본 발명의 삼채 및 흑미 호분층 추출물 분말을 모두 함유하는 고추장을 주로 한 핫소스에 대해서는 현재까지 알려진 바가 없다.As a prior art with respect to food using three or black rice, Republic of Korea Patent Publication No. 10-2015-0026409 discloses about three snacks, Republic of Korea Patent No. 10-1479316 is disclosed for Samchae Kim, Republic of Korea Patent Publication 10-2015-0078043 Method for producing garlic sauce using three enzymes, and Republic of Korea Patent Publication No. 10-2015-0080312 discloses a kochujang containing black rice and algae, but mainly made of kochujang containing both three and black rice whistle extract powder of the present invention There is no known source for hot sauce.
이에, 본 발명의 발명자들은, 상기한 바와 같이 삼채 및 흑미 호분층 추출물의 유효성분을 보다 효과적이며 편리하게 함께 섭취할 수 있는 방법을 개발하고자 노력하던 중, 삼채와 흑미 호분층 추출물을 함유하는 맛과 색을 향상시킬 수 있는 비율로 배합하여 핫소스를 제조하였다. 이는 칼륨 성분이 많은 삼채 추출물이 첨가되어 나트륨과 칼륨의 비율을 조절하고, 고 나트륨 소스인 일반 고추장의 문제점을 보완할 수 있으며, 또한 제조 과정에서 다른 재료와 함께 첨가가 가능하다. 또한 비리거나 누린 맛이 개선되어 다양한 연령층의 기호에 모두 부합되는 저염 핫소스를 제조함으로써, 본 발명을 완성하였다.Thus, the inventors of the present invention, while trying to develop a method to more effectively and conveniently ingest the active ingredient of three and black rice whistle extract as described above, the taste and color containing three and black rice whistle extract The hot sauce was prepared by blending in a ratio capable of improving. Three potassium extracts with high potassium content are added to adjust the ratio of sodium and potassium, and can compensate for the problem of high red pepper sauce, general gochujang, and can be added with other ingredients in the manufacturing process. In addition, by improving the taste of light or enjoyed to prepare a low-salt hot sauce that meets all tastes of various ages, the present invention was completed.
본 발명의 목적은 삼채 추출물 및 흑미 호분층 추출물을 함유하는 저염 핫소스 및 이의 제조방법을 제공하는 것이다.It is an object of the present invention to provide a low salt hot sauce containing three extracts and black rice whistle extract and a method for preparing the same.
상기 목적을 달성하기 위하여, 본 발명은 삼채 추출물, 흑미 호분층 추출물 및 핫소스 페이스트를 함유하는 것을 특징으로 하는 저염 핫소스를 제공한다.In order to achieve the above object, the present invention provides a low salt hot sauce, characterized in that it contains three extracts, black rice whistle extract and hot sauce paste.
또한, 본 발명은 In addition, the present invention
1) 삼채 추출물 및 흑미 호분층의 추출물을 제조하는 단계;1) preparing extracts of three extracts and black rice whistle layer;
2) 고추장과 저염 간장을 혼합하여 핫소스 페이스트를 제조하는 단계; 및2) preparing hot sauce paste by mixing red pepper paste and low salt soy sauce; And
3) 상기 단계 1)의 삼채 추출물과 흑미 호분층 추출물을 단계 2)의 핫소스 페이스트와 혼합하여 숙성시키는 단계를 포함하는 저염 핫소스의 제조방법을 제공한다3) provides a method for producing a low salt hot sauce comprising the step of mixing the three extracts of the step 1) and black rice whistle layer extract with the hot sauce paste of step 2)
아울러, 본 발명은 상기 제조방법으로 제조된 저염 핫소스를 제공한다. In addition, the present invention provides a low salt hot sauce prepared by the above method.
본 발명에서 삼채 추출물과 흑미 호분층 추출물을 각각의 효능을 증가시킬 수 있는 비율로 배합하여 저염 핫소스를 제조하였고, 이는 칼륨 성분이 많은 삼채 추출물이 첨가되어 있어, 고 나트륨 소스인 일반 고추장의 문제점을 보완할 수 있고, 또한 비리거나 누린 맛이 개선되어, 다양한 연령층의 기호에 모두 부합되며, 삼채 및 흑미 호분층 추출물의 유효성분을 쉽게 섭취함과 동시에 소비자의 미감을 만족시키는 효과가 있다.In the present invention, a low salt hot sauce was prepared by combining the three extracts and the black rice foliar extract at a ratio that can increase the efficacy of each, and this was added to the three extracts containing a lot of potassium components, thereby supplementing the problem of general red pepper paste, which is a high sodium source. It is also possible to improve the taste of the lightened or enjoyed, to meet the taste of all ages, and to easily consume the active ingredients of three and black rice whistle extract, and at the same time there is an effect that satisfies the consumer aesthetics.
도 1은 본 발명에 따른 삼채 추출물 및 흑미 호분층 추출물을 함유한 핫소스의 제조방법을 나타낸 도이다.1 is a view showing a method for producing a hot sauce containing three extracts and black rice whistle layer extract according to the present invention.
이하 본 발명을 상세히 설명한다. Hereinafter, the present invention will be described in detail.
본 발명은 삼채 추출물, 흑미 호분층 추출물 및 핫소스 페이스트를 함유하는 것을 특징으로 하는 저염 핫소스를 제공한다.The present invention provides a low salt hot sauce characterized in that it contains three extracts, black rice whistle extract and hot sauce paste.
상기 삼채추출물은 삼채의 잎, 삼채의 뿌리, 발효 삼채 잎 및 발효 삼채 뿌리로 구성된 군으로부터 선택된 어느 하나 이상으로 제조될 수 있으며, 구체적으로 삼채의 잎 및 발효 삼채 뿌리를 이용하여 제조될 수 있다. The three extracts may be prepared from any one or more selected from the group consisting of three leaves, three roots, fermented three leaves and three fermented three roots, and specifically, may be prepared using three leaves and three fermented three roots.
상기 핫소스페이스는 고추장과 저염간장을 혼합한 것일 수 있으나 이에 한정되지 않는다. The hot small space may be a mixture of red pepper paste and low salt soy sauce, but is not limited thereto.
상기 저염 핫소스는 핫소스페이스트의 100 중량부를 기준으로 하여, 삼채 추출물 1 내지 5 중량부 및 흑미 호분층 추출물 1 내지 2 중량부를 함유하는 것일 수 있으며, 구체적으로 삼채 잎, 뿌리 및 발효삼채의 추출물 5 중량부 및 흑미 호분층 추출물은 1 중량부를 함유하는 것일 수 있다.The low-salt hot sauce may be based on 100 parts by weight of hot sospace, containing 1 to 5 parts by weight of three extracts and 1 to 2 parts by weight of black rice whistle extract, specifically 5 parts by weight of extracts of three leaves, roots and fermented three And black rice whistle layer extract may contain 1 part by weight.
상기 저염 핫소스는 삼채추출물에서 유래한 유황 또는 흑미호분층 추출물에서 유래한 페놀을 함유하는 것일 수 있다. The low salt hot sauce may be one containing phenol derived from sulfur or black undiluted layer extract derived from three extracts.
또한 상기 추출물은 핫소스와 혼합시 핫소스의 농도 및 점성이 묽어지지 않도록 건조 분말인 것일 수 있다. In addition, the extract may be a dry powder so as not to dilute the concentration and viscosity of the hot sauce when mixed with the hot sauce.
또한 본 발명은, In addition, the present invention,
1) 삼채 추출물 및 흑미 호분층 추출물을 제조하는 단계;1) preparing three extracts and black rice biloba extract;
2) 고추장과 저염 간장을 혼합하여 핫소스 페이스트를 제조하는 단계; 및2) preparing hot sauce paste by mixing red pepper paste and low salt soy sauce; And
3) 상기 단계 1)의 삼채 추출물 및 흑미 호분층 추출물을 2)의 핫소스 페이스트와 혼합하여 숙성시키는 단계를 포함하는 저염 핫소스의 제조방법을 제공한다. 3) provides a method for producing a low salt hot sauce comprising the step of mixing the three extracts of step 1) and black rice whistle layer extract with the hot sauce paste of 2).
상기 삼채 추출물은 하기의 단계를 포함하는 제조방법으로 제조되는 것이 바람직하나 이에 한정되지 않는다:The three extract is preferably prepared by a manufacturing method comprising the following steps, but is not limited thereto:
가) 삼채에 추출용매를 가하여 추출하는 단계;A) extracting by adding an extraction solvent to three;
나) 단계 가)의 추출물을 여과하는 단계;B) filtering the extract of step a);
다) 단계 나)의 여과한 추출물을 감압농축한 후 건조하여 삼채추출물을 제조하는 단계. C) concentrating the filtered extract of step b) under reduced pressure and drying to prepare three extracts.
상기 방법에 있어서, 단계 가)의 추출용매는 물, 알코올 또는 이들의 혼합물 및 유기용매를 사용하는 것일 수 있다. 상기 알코올로는 C1 내지 C2 저급 알코올을 이용하는 것이 바람직하고, 저급 알코올로는 에탄올 또는 메탄올을 이용하는 것이 바람직하며, 60% 내지 80%의 에탄올을 사용하는 것이 보다 바람직하고, 본 발명의 바람직한 실시예에 의하면 추출효율이 좋은 70% 주정인 것이 바람직하다. In the above method, the extraction solvent of step a) may be to use water, alcohol or a mixture thereof and an organic solvent. As the alcohol, it is preferable to use C 1 to C 2 lower alcohols, it is preferable to use ethanol or methanol as the lower alcohol, more preferably to use 60% to 80% ethanol, preferred practice of the present invention According to the example, the extraction efficiency is preferably 70% alcohol.
또한 상기 단계 1)의 흑미 호분층 추출물의 제조는 저급 알코올로는 에탄올 또는 메탄올을 이용하는 것이 바람직하며, 40% 내지 60%의 에탄올을 사용하는 것이 보다 바람직하고, 본 발명의 바람직한 실시예에 의하면 추출효율이 좋은 50% 주정인 바람직하다. In addition, in the preparation of the black rice whistle layer extract of step 1), it is preferable to use ethanol or methanol as the lower alcohol, more preferably 40% to 60% ethanol, and according to a preferred embodiment of the present invention, extraction efficiency It is desirable that this is a good 50% spirit.
상기 단계 1) 및 2)의 추출방법으로는 진탕추출, Soxhlet 추출 또는 환류 추출을 이용하는 것이 바람직하나 이에 한정되지 않는다. 상기 추출용매를 삼채 또는 흑미 호분층 분량에 1 내지 20배 첨가하여 추출하는 것이 바람직하고, 8 내지 10배 첨가하여 추출하는 것이 더욱 바람직하다. 추출온도는 20 내지 100℃인 것이 바람직하고, 20 내지 40℃인 것이 더욱 바람직하고, 실온인 것이 가장 바람직하나, 이에 한정하지 않는다. 또한, 추출시간은 10 내지 48시간인 것이 바람직하며, 15 내지 30시간인 것이 더욱 바람직하고, 24시간인 것이 가장 바람직하나, 이에 한정하지 않는다. 아울러, 추출 횟수는 1 내지 5회인 것이 바람직하며, 3 내지 4회 반복 추출하는 것이 더욱 바람직하고, 3회인 것이 가장 바람직하나, 이에 한정되는 것은 아니다.As the extraction method of steps 1) and 2), it is preferable to use shaking extraction, Soxhlet extraction or reflux extraction, but is not limited thereto. The extraction solvent is preferably extracted by adding 1 to 20 times to the amount of three or black rice whistle layers, and more preferably by adding 8 to 10 times. It is preferable that extraction temperature is 20-100 degreeC, It is more preferable that it is 20-40 degreeC, It is most preferable that it is room temperature, but it is not limited to this. In addition, the extraction time is preferably 10 to 48 hours, more preferably 15 to 30 hours, most preferably 24 hours, but is not limited thereto. In addition, the number of extraction is preferably 1 to 5 times, more preferably 3 to 4 repetitions, and most preferably 3 times, but is not limited thereto.
또한 상기 추출물은 핫소스와 혼합시 핫소스의 농도 및 점성이 묽어지지 않도록 건조 분말인 것이 바람직하다. In addition, the extract is preferably a dry powder so as not to dilute the concentration and viscosity of the hot sauce when mixed with the hot sauce.
상기 건조분말의 제조는 감압건조, 진공건조, 비등건조, 분무건조 또는 동결건조하는 것이 가능하며, 본 발명의 바람직한 실시예에 의하면 동결건조하는 것이 바람직하다. The dry powder may be dried under reduced pressure, vacuum drying, boiling drying, spray drying or lyophilization, and preferably lyophilized according to a preferred embodiment of the present invention.
또한 상기 단계 3)의 저염 핫소스는 설탕, 물엿, 양파분쇄물, 및 토마토 케찹으로 구성된 군으로부터 선택된 하나 이상의 재료를 추가적으로 포함하는 것이 바람직하다. In addition, the low salt hot sauce of step 3) preferably further comprises at least one material selected from the group consisting of sugar, syrup, onion grinding, and tomato ketchup.
또한, 상기 방법에 있어서 단계 3)의 삼채 추출물 및 흑미 호분층 추출물을 함유한 핫소스의 제조는 단계 2)에서 제조된 핫소스 페이스트 100중량부 당 삼채 추출물 분말 1~5 중량부와 흑미 호분층 추출물 분말 1~3 중량부를 첨가하여 0 내지 24℃에서 숙성시키는 것이 바람직하며, 4℃에서 숙성시키는 것이 가장 바람직하다. 숙성시간은 1 내지 48시간이 바람직하며, 12 내지 36시간이 더욱 바람직하고, 24시간인 것이 가장 바람직하나, 이에 한정되는 것은 아니다. In the above method, the preparation of hot sauce containing the three extracts of the step 3) and the black rice whistle layer extract is 1 to 5 parts by weight of the three extract powders and 1 to the black rice whistle layer extract powder 1 to 100 parts by weight of the hot sauce paste prepared in step 2). It is preferred to add 3 parts by weight to mature at 0 to 24 ° C, most preferably at 4 ° C. Aging time is preferably 1 to 48 hours, more preferably 12 to 36 hours, most preferably 24 hours, but is not limited thereto.
핫소스 페이스트의 100중량부 당, 삼채 추출물 분말 3 내지 5 중량부 와 흑미 호분층 추출물 분말 1 내지 2 중량부를 첨가하는 것이 보다 바람직하며, 삼채 추출물 분말 5 중량부와 흑미 호분층 추출물 분말 1 중량부를 첨가하는 것이 가장 바람직하다. It is more preferable to add 3 to 5 parts by weight of the three extract powders and 1 to 2 parts by weight of the black rice whistle layer extract powder per 100 parts by weight of the hot sauce paste, and to add 5 parts by weight of the three extract powders and 1 part by weight of the black rice whistle layer extract powder. Most preferred.
본 발명의 구체적인 실시예에서, 삼채추출물 분말을 제조하고, 흑미 호분층 추출물 분말을 제조한 뒤. 이를 고추장과 저염 간장을 혼합한 핫소스 페이스트에 첨가하여, 숙성시키는 단계를 통해 삼채 및 흑미 호분층 추출물을 함유한 핫소스를 제조하여 관능평가를 실시한 결과, 핫소스 페이스트 100중량부 당 삼채추출물 분말 5 중량부 및 흑미 호분층 추출물 분말 1 중량부가 혼합되었을 때, 가장 높은 관능점수를 나타냄을 확인하였다(표 1 참조). In a specific embodiment of the present invention, after extracting three extract powder, and prepared black rice whistle layer extract powder. This was added to a hot sauce paste mixed with red pepper paste and low salt soy sauce, and a hot sauce containing three and black rice bran extracts was subjected to sensory evaluation by aging step. As a result, 5 parts by weight of three extract powders per 100 parts by weight of hot sauce paste and When 1 part by weight of black rice whistle layer extract powder was mixed, the highest functional score was confirmed (see Table 1).
따라서, 본 발명의 제조방법을 통해 기존 핫소스보다 식이유황 및 폴리페놀 함량을 높이고, 나트륨과 칼륨의 비율을 조절할 수 있으며, 비리거나 누린 맛을 개선하고 삼채의 향과 맛을 증진시키고, 영양성과 기능성을 고루 갖춘 삼채 추출물과 흑미 호분층 추출물을 함유한 저염 핫소스를 제조할 수 있다. Therefore, the production method of the present invention can increase the content of dietary sulfur and polyphenols, control the ratio of sodium and potassium, improve the taste and taste of the fish, improve the flavor and taste of the three than the existing hot sauce, nutrition and functionality It is possible to prepare a low salt hot sauce containing three extracts and a black rice whirlpool extract.
이하, 본 발명을 실시예 및 실험예에 의하여 상세히 설명한다.Hereinafter, the present invention will be described in detail by Examples and Experimental Examples.
단, 하기 실시예 및 실험예는 본 발명을 예시하는 것일 뿐, 본 발명의 내용이 하기 실시예 및 실험예에 한정되는 것은 아니다.However, the following Examples and Experimental Examples are only illustrative of the present invention, and the content of the present invention is not limited to the following Examples and Experimental Examples.
<< 실시예Example 1>  1> 삼채Three 추출물 및 추출물 분말의 제조 Preparation of Extracts and Extract Powders
삼채(Allium hookeri)는 전라북도 순창군 농업기술센터의 형태학적 평가를 통해 동정된 것을 구입하였다. 삼채 잎 및 발효 삼채뿌리는 각각 균일하게 40 mesh 분쇄기(FM909T, Hanil, Wonju, Korea)를 이용하여 분쇄한 후, 70% 주정으로 24시간 추출한 후 동결건조된 분말로 사용하였다. Samchae ( Allium hookeri ) purchased the morphological evaluation of Sunchang-gun Agricultural Technology Center in Jeollabuk-do. Three leaves and three fermented three roots were uniformly ground using a 40 mesh grinder (FM909T, Hanil, Wonju, Korea), extracted with 70% alcohol for 24 hours and then used as lyophilized powder.
한편, 발효 삼채 뿌리의 제조를 위하여, 효모균의 일종인 사카로마이세스 세레비시애(Saccharomyces cerevisiae) 배양 농축분말(1.0×109 cfu/g) 2 g에 정제수 50 ㎖를 가하여 균질하게 혼합한 효모 발효액 및 월하시 알코올 발효농축액 1 g에 정제수 50 ㎖를 가하여 균질하게 혼합한 천연효소 배양액을 각각 제조하였다. 상기 제조한 효모 발효액과 발효농축액을 혼합하고, 여기에 정제수 900 ㎖를 넣어 1,000 ㎖의 효모-효소 복합 발효액을 만들었다. 그런 다음, 삼채 뿌리를 70℃에서 12시간 동안 건조한 후 건조 삼채 뿌리 500 g을 취하여 발효용 트레이에 넣고 효모-효소 복합 발효액 500 ㎖를 넣어 침지한 후, 실온에서 24시간 동안 방치시켰다. 이를 발효조에 넣고 50~60℃를 유지하면서 5일 동안 1차 발효시키고, 다시 효모-효소 복합 발효액 250 ㎖를 분사한 후 동일한 조건에서 2차 발효를 진행하고, 다시 효모-효소 복합 발효액 250 ㎖를 분사한 후 3차 발효를 진행하였다. 3차 발효 후 40~50℃의 온도에서 대류열 순환방식과 40~60%의 습도를 유지하면서 대류열을 이용한 습식가열을 통하여 3일 동안 숙성시킨 후, 30~40℃에서 통풍 건조시켜 발효 삼채를 얻었다.Meanwhile, for the production of three fermented roots, 50 ml of purified water was added to 2 g of Saccharomyces cerevisiae cultivated concentrated powder (1.0 × 10 9 cfu / g), a kind of yeast, and homogeneously mixed with yeast. 50 ml of purified water was added to 1 g of the fermentation broth and alcohol fermentation concentrate at the time of fermentation to prepare a homogenously mixed natural enzyme culture solution. The yeast fermentation broth and fermentation concentrate were prepared, and 900 ml of purified water was added thereto to make 1,000 ml of yeast-enzyme complex fermentation broth. Then, three roots were dried at 70 ° C. for 12 hours, and 500 g of dried three roots were taken into a fermentation tray, immersed in 500 ml of yeast-enzyme complex fermentation broth, and left to stand at room temperature for 24 hours. This was put into a fermenter and the first fermentation was carried out for 5 days while maintaining 50 ~ 60 ℃, again spraying 250 ㎖ yeast-enzyme complex fermentation broth and proceed to the secondary fermentation under the same conditions, and again 250 ㎖ yeast-enzyme fermentation broth After spraying, the third fermentation was performed. After the third fermentation, aged for three days through convection heat circulation at 40 to 50 ° C and wet heating using convection heat while maintaining a humidity of 40 to 60%, followed by air drying at 30 to 40 ° C for three fermentations. Got.
<< 실시예Example 2>  2> 흑미Black rice 호분층Whistle layer 추출물 및 추출물 분말의 제조 Preparation of Extracts and Extract Powders
흑미는 진도에 소재한 흑미 정미소에서 구입하였으며, 도정기를 이용하여 흑미 현미를 10분 도미까지 절삭하여 흑미의 8% 되는 흑미 호분층을 분리하였다. 흑미 호분층 추출물은 50% 주정을 이용하여 추출한 후, 동결건조하여 사용하였다. The black rice was purchased from the black rice mill in Jindo, and the black rice gruel layer, which is 8% of the black rice, was separated by cutting the brown rice brown rice up to 10 minutes using a milling machine. The black rice whistle layer extract was extracted using 50% alcohol and then lyophilized.
<< 실시예Example 3>  3> 핫소스Hot sauce 페이스트의Of paste 제조 Produce
시중에서 판매되는 고추장 100 중량부 당 저염 간장 3.5중량부 설탕 8중량부 및 물엿 10 중량부를 첨가하고, 양파 분쇄물 10 중량부 및 토마토 케찹 10 중량부를 첨가한 핫소스 페이스트를 제조하였다.A hot sauce paste was prepared by adding 3.5 parts by weight of low salt soy sauce, 8 parts by weight of sugar, and 10 parts by weight of starch syrup, and 10 parts by weight of onion ground powder and 10 parts by weight of tomato ketchup.
<< 실시예Example 4>  4> 삼채Three 추출물 및  Extract and 흑미Black rice 추출물을 첨가한  With added extract 핫소스의Hot sauce 제조 Produce
<실시예 3>에서 제조된 핫소스 페이스트 100중량부 당 삼채 추출물 분말 1~5 중량부와 흑미 호분층 추출물 분말 1~2 중량부를 첨가하고 제조하고 4℃에서 24시간 숙성시켰다. 1 to 5 parts by weight of three extract powders and 1 to 2 parts by weight of black rice whistle layer extract powder were added per 100 parts by weight of the hot sauce paste prepared in <Example 3>, and aged at 4 ° C. for 24 hours.
<< 실험예Experimental Example 1>  1> 삼채Three 추출물 분말 5  Extract powder 5 중량부Parts by weight 및  And 흑미Black rice 호분층Whistle layer 추출물 분말 2  Extract powder 2 중량부를Parts by weight 함유한 핫소스의 제조 Preparation of Hot Sauce Containing
본 발명의 기능성 핫소스를 제조하고자, 상기 <실시예 3>에서 제조된 핫소스 페이스트 100 중량부를 기준으로 하여, 상기 <실시예 1>에서 제조된 삼채 추출물 분말을 5 중량부 및 <실시예 2>에서 제조된 흑미 호분층 추출물 분말 2 중량부를 핫소스 페이스트와 혼합하였다. To prepare the functional hot sauce of the present invention, based on 100 parts by weight of the hot sauce paste prepared in <Example 3>, 5 parts by weight of the three extract powders prepared in <Example 1> in <Example 2> 2 parts by weight of the prepared black rice whistle layer extract powder was mixed with a hot sauce paste.
<< 실험예Experimental Example 2>  2> 삼채Three 추출물 분말 5  Extract powder 5 중량부Parts by weight 및  And 흑미Black rice 추출물 분말 1  Extract Powder 1 중량부를Parts by weight 함유한  Containing 핫hot 소스의 제조Manufacturing of sauces
본 발명의 기능성 핫소스를 제조하고자, 상기 <실시예 3>에서 제조된 핫소스 페이스트 100 중량부를 기준으로 하여, 상기 <실시예 1>에서 제조된 삼채 추출물 분말을 5 중량부 및 <실시예 2>에서 제조된 흑미 호분층 추출물 분말 1 중량부를 핫소스 페이스트와 혼합하였다.To prepare the functional hot sauce of the present invention, based on 100 parts by weight of the hot sauce paste prepared in <Example 3>, 5 parts by weight of the three extract powders prepared in <Example 1> in <Example 2> 1 part by weight of the prepared black rice bran extract powder was mixed with a hot sauce paste.
<< 실험예Experimental Example 3>  3> 삼채Three 추출물 분말 3  Extract powder 3 중량부Parts by weight 및  And 흑미Black rice 추출물 분말 2  Extract powder 2 중량부를Parts by weight 함유한  Containing 핫hot 소스의 제조Manufacturing of sauces
본 발명의 기능성 핫소스를 제조하고자, 상기 <실시예 3>에서 제조된 핫소스 페이스트 100 중량부를 기준으로 하여, 상기 <실시예 1>에서 제조된 삼채 추출물 분말을 3 중량부 및 <실시예 2>에서 제조된 흑미 호분층 추출물 분말 2 중량부를 핫소스 페이스트와 혼합하였다.To prepare the functional hot sauce of the present invention, based on 100 parts by weight of the hot sauce paste prepared in <Example 3>, 3 parts by weight of the three extract powder prepared in <Example 1> and in <Example 2> 2 parts by weight of the prepared black rice whistle layer extract powder was mixed with a hot sauce paste.
<< 실험예Experimental Example 4>  4> 삼채Three 추출물 분말 3  Extract powder 3 중량부Parts by weight 및  And 흑미Black rice 추출물 분말 1  Extract Powder 1 중량부를Parts by weight 함유한  Containing 핫hot 소스의 제조Manufacturing of sauces
본 발명의 기능성 핫소스를 제조하고자, 상기 <실시예 3>에서 제조된 핫소스 페이스트 100 중량부를 기준으로 하여, 상기 <실시예 1>에서 제조된 삼채 추출물 분말을 3 중량부 및 <실시예 2>에서 제조된 흑미 호분층 추출물 분말 1 중량부를 핫소스 페이스트와 혼합하였다.To prepare the functional hot sauce of the present invention, based on 100 parts by weight of the hot sauce paste prepared in <Example 3>, 3 parts by weight of the three extract powder prepared in <Example 1> and in <Example 2> 1 part by weight of the prepared black rice bran extract powder was mixed with a hot sauce paste.
<< 실험예Experimental Example 5>  5> 삼채Three 추출물 분말 1  Extract Powder 1 중량부Parts by weight 및  And 흑미Black rice 추출물 분말 1  Extract Powder 1 중량부를Parts by weight 함유한 고추장 소스의 제조 Preparation of Red Pepper Paste Sauce
본 발명의 기능성 핫소스를 제조하고자, 상기 <실시예 3>에서 제조된 핫소스 페이스트 100 중량부를 기준으로 하여, 상기 <실시예 1>에서 제조된 삼채 추출물 분말을 1 중량부 및 <실시예 2>에서 제조된 흑미 호분층 추출물 분말 1 중량부를 핫소스 페이스트와 혼합하였다.To prepare the functional hot sauce of the present invention, based on 100 parts by weight of the hot sauce paste prepared in <Example 3>, 1 part by weight of the three extract powders prepared in <Example 1> and <Example 2> 1 part by weight of the prepared black rice bran extract powder was mixed with a hot sauce paste.
<< 비교예Comparative example 1>  1> 삼채Three 추출물 분말 5  Extract powder 5 중량부를Parts by weight 함유한  Containing 핫소스의Hot sauce 제조 Produce
본 발명의 기능성 핫소스의 비교예로써, 상기 <실시예 3>에서 제조된 핫소스 페이스트 100 중량부를 기준으로 하여, 상기 <실시예 1>에서 제조된 삼채 추출물 분말을 5 중량부를 핫소스 페이스트와 혼합하였다. As a comparative example of the functional hot sauce of the present invention, based on 100 parts by weight of the hot sauce paste prepared in <Example 3>, 5 parts by weight of the three extract powders prepared in <Example 1> were mixed with the hot sauce paste.
<< 비교예Comparative example 2>  2> 흑미Black rice 추출물 분말 2  Extract powder 2 중량부를Parts by weight 함유한 함량  Content 핫소스의Hot sauce 제조 Produce
본 발명의 기능성 핫소스의 비교예로써, 상기 <실시예 3>에서 제조된 핫소스 페이스트의 무게를 기준으로 하여, 상기 <실시예 2>에서 제조된 흑미 호분층 추출물 분말 2 중량부를 핫소스 페이스트와 혼합하였다.As a comparative example of the functional hot sauce of the present invention, based on the weight of the hot sauce paste prepared in <Example 3>, 2 parts by weight of the black rice powder layer extract powder prepared in <Example 2> was mixed with the hot sauce paste.
<< 실험예Experimental Example 6>  6> 삼채Three 추출물 및  Extract and 흑미Black rice 호분층Whistle layer 추출물 분말을 함유한  Containing extract powder 핫소스의Hot sauce 관능 및 기호도 평가 Sensory and palatability evaluation
삼채 추출물 및 흑미 호분층 추출물 분말을 함유한 핫소스에 대하여, 맛, 색, 전체적인 풍미(다른 첨가 재료들과의 맛 조화) 및 전체적인 기호도를 측정하였다.For hot sauces containing three extracts and black rice foliar extract powders, taste, color, overall flavor (taste harmony with other additives) and overall preference were measured.
핫소스의 풍미 및 기호도는, 30~70대의 전문관능시험 요원 14명이 시식하여, 양호(5), 약간 양호(4), 보통(3), 약간불량(2), 불량(1)으로 평가하고 5단계로 평가한 후, 그 평균점으로 판정하였다. The flavor and preference of hot sauce were sampled by 14 professional sensory test personnel in their 30s and 70s, and evaluated as good (5), slightly good (4), moderate (3), slightly poor (2), and poor (1). After evaluating at the stage, the average score was determined.
판정기준은 다음과 같다.The criteria for evaluation are as follows.
양호 : 4.6 ~ 5.0 포인트;Good: 4.6-5.0 points;
약간 양호 : 3.6 ~ 4.5 포인트;Slightly good: 3.6-4.5 points;
보통 : 2.6 ~ 3.5 포인트;Usually: 2.6 to 3.5 points;
약간 불량 : 1.6 ~ 2.5 포인트; 및Slightly poor: 1.6-2.5 points; And
불량 : 1.0 ~ 1.5 포인트;Poor: 1.0 to 1.5 points;
그 결과를 하기 표 1에 나타내었다. 하기 표 1에서, <실험예 1> 내지 <실험예 5>는 모두 전체적인 기호도가 보통, 약간양호 또는 양호로써 <비교예 1> 또는 <비교예 2>에 비하여 기호도 평가에서 우수한 평가를 받았으며 특히 <실험예 2>에서 제조된 핫소스가 삼채 및 흑미 호분층 추출물 분말의 함량이 가장 최적화되어 고추장 고유의 맛과 색은 살리면서 기능성 뿐만 아니라 전체적으로 높은 기호도를 나타내었다. 비교예는 삼채 추출물의 강한 매운맛과 흑미 호분층 추출물의 진한 색감이 부각되어 기호도가 감소하였음을 확인하였다(표 1).The results are shown in Table 1 below. In the following Table 1, <Experimental Example 1> to <Experimental Example 5> all of the overall acceptability was moderate, slightly good or good, compared to <Comparative Example 1> or <Comparative Example 2> received excellent evaluation in the evaluation, especially < Experimental Example 2, the hot sauce prepared in Example 2 is the most optimized content of three and black rice whistle layer extract, showing the high taste and overall functionality as well as functionality while maintaining the unique taste and color of Gochujang. The comparative example confirmed that the strong spiciness of the three extracts and the dark color of the black rice whistle layer extract were highlighted to decrease the preference (Table 1).
맛flavor 색 color 전체적인 기호도Overall preference
비교예1Comparative Example 1 불량Bad 보통usually 약간 불량Slightly bad
비교예2Comparative Example 2 보통usually 불량Bad 약간 불량Slightly bad
실험예 1Experimental Example 1 보통usually 보통usually 보통usually
실험예 2Experimental Example 2 양호Good 양호Good 양호Good
실험예 3Experimental Example 3 보통usually 약간 불량Slightly bad 보통usually
실험예 4Experimental Example 4 약간 양호Slightly good 보통usually 약간 양호Slightly good
실험예 5Experimental Example 5 보통usually 보통usually 보통usually

Claims (14)

  1. 삼채 추출물, 흑미 호분층 추출물 및 핫소스 페이스트를 함유하는 것을 특징으로 하는 저염 핫소스.A low salt hot sauce comprising three extracts, black rice whistle extract and hot sauce paste.
  2. 제 1항에 있어서, 상기 삼채추출물은 삼채의 잎, 삼채의 뿌리, 발효 삼채 잎 및 발효 삼채 뿌리로 구성된 군으로부터 선택된 어느 하나 이상으로 제조되는 것을 특징으로 하는 저염 핫소스. The low salt hot sauce according to claim 1, wherein the three extracts are made of one or more selected from the group consisting of three leaves, three roots, three fermented leaves and three fermented roots.
  3. 제 1항에 있어서, 상기 핫소스페이스는 고추장과 저염간장을 혼합한 것을 특징으로 하는 저염핫소스. The low salt hot sauce according to claim 1, wherein the hot small space is a mixture of red pepper paste and low salt soy sauce.
  4. 제 1항에 있어서, 상기 핫소스는 핫소스 페이스트 100중량부를 기준으로 삼채추출물을 1 내지 5 중량부 및 흑미 호분층 추출물을 1 내지 2 중량부를 함유하는 것을 특징으로 하는 저염 핫소스.The low salt hot sauce according to claim 1, wherein the hot sauce contains 1 to 5 parts by weight of the three extracts and 1 to 2 parts by weight of the black rice whistle layer extract, based on 100 parts by weight of the hot sauce paste.
  5. 제 1항에 있어서, 상기 핫소스는 삼채 추출물에서 유래한 유황 또는 흑미 호분층 추출물에서 유래한 페놀을 함유하는 것을 특징으로 하는 저염 핫소스. The low salt hot sauce according to claim 1, wherein the hot sauce contains a phenol derived from sulfur or black rice whistle extract derived from three extracts.
  6. 제 1항에 있어서, 상기 추출물은 건조분말인 것을 특징으로 하는 저염 핫소스. The low salt hot sauce according to claim 1, wherein the extract is a dry powder.
  7. 1) 삼채 추출물 및 흑미 호분층의 추출물을 제조하는 단계; 1) preparing extracts of three extracts and black rice whistle layer;
    2) 고추장과 저염 간장을 혼합하여 핫소스 페이스트를 제조하는 단계; 및2) preparing hot sauce paste by mixing red pepper paste and low salt soy sauce; And
    3) 상기 단계 1)의 삼채 추출물과 흑미 추출물을 단계 2)의 핫소스 페이스트 와 혼합하여 숙성시키는 단계를 포함하는 저염 핫소스의 제조방법.3) The method of producing a low salt hot sauce comprising the step of mixing the three extracts and the black rice extract of step 1) with the hot sauce paste of step 2).
  8. 제 7항에 있어서, 상기 추출물은 건조 분말인 것을 특징으로 하는 저염 핫소스의 제조방법. 8. The method of claim 7, wherein the extract is a dry powder.
  9. 제 7항에 있어서, 상기 단계 1)의 삼채는 삼채의 잎, 삼채의 뿌리, 발효 삼채 잎 및 발효 삼채 뿌리로 구성된 군으로부터 선택된 어느 하나 이상인 것을 특징으로 하는 저염 핫소스의 제조방법.The method of claim 7, wherein the three steps of step 1) is at least one selected from the group consisting of three leaves, three roots, three fermented leaves and three fermented roots.
  10. 제 7항에 있어서, 상기 단계 3)의 혼합은 삼채 추출물 분말을 핫소스 페이스트 100 중량부 대비 1 내지 5 중량부를 함유하는 것을 특징으로 하는 저염 핫소스의 제조방법.8. The method of claim 7, wherein the mixing of step 3) comprises three to five parts by weight of three extract powders based on 100 parts by weight of the hot sauce paste.
  11. 제 7항에 있어서, 상기 단계 3)의 혼합은 흑미 호분층 추출물 분말을 핫소스 페이스트 100중량부 대비 1 내지 2 중량부를 함유하는 것을 특징으로 하는 저염 핫소스의 제조방법.The method of claim 7, wherein the mixing of step 3) comprises 1 to 2 parts by weight of black rice whistle layer extract powder with respect to 100 parts by weight of hot sauce paste.
  12. 제 7항에 있어서, 상기 단계 3)의 저염핫소스는 설탕, 물엿, 양파 분쇄물, 및 토마토 케찹으로 구성된 군으로 부터 선택된 하나 이상의 재료를 추가적으로 포함하는 것을 특징으로 하는 저염 핫소스의 제조방법.8. The method of claim 7, wherein the low salt hot sauce of step 3) further comprises at least one material selected from the group consisting of sugar, starch syrup, onion grind, and tomato ketchup.
  13. 제 7항에 있어서, 상기 단계 3)의 숙성은 0 내지 24℃에서 1내지 48시간 동안 실시하는 것을 특징으로 하는 저염 핫소스의 제조방법.The method of claim 7, wherein the aging of step 3) is carried out at 0 to 24 ° C for 1 to 48 hours.
  14. 제 7항의 제조방법에 의해 제조된 저염 핫소스.Low salt hot sauce prepared by the method of claim 7.
PCT/KR2016/013602 2016-05-31 2016-11-24 Low-salt hot sauce containing allium hookeri extract and black rice aleurone layer extract and method for preparing same WO2017209361A1 (en)

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