KR101156003B1 - Antihypertensive natural seasoning containing whangtae hydrolysate and preparation Thereof - Google Patents
Antihypertensive natural seasoning containing whangtae hydrolysate and preparation Thereof Download PDFInfo
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- KR101156003B1 KR101156003B1 KR1020100078464A KR20100078464A KR101156003B1 KR 101156003 B1 KR101156003 B1 KR 101156003B1 KR 1020100078464 A KR1020100078464 A KR 1020100078464A KR 20100078464 A KR20100078464 A KR 20100078464A KR 101156003 B1 KR101156003 B1 KR 101156003B1
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/44—Freeze-drying
-
- 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
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/326—Foods, ingredients or supplements having a functional effect on health having effect on cardiovascular health
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Mycology (AREA)
- Seasonings (AREA)
Abstract
본 발명은 본 발명은 조미료 관련 식품기술분야에 있어 황태 가수분해물을 함유하는 항고혈압 천연조미료 및 그의 제조방법에 관한 것으로, 보다 상세하게는 가쓰오부시분말 9중량%, 다시마분말 9중량%, 마늘분말 1.8중량%, 멸치분말 13.5중량%, 바지락분말은 9중량%, 새우분말 13.5중량%, 쇠고기분말 8중량%, 표고버섯분말 13.5중량%, 황태분말 2.7중량%, 황태분말을 64℃~66℃에서 Alcalase 2.4L로 3.5시간~4.5시간 가수분해한 후 진공동결건조하여 제조한 황태 가수분해물 분말 20중량%를 혼합하여 제조한 항고혈압 기능성 국물용 천연조미료에 관한 것이다.The present invention relates to an antihypertensive natural seasoning containing a yellow hydrolyzate and a method for preparing the same, and more specifically, 9 wt% Katsuobushi powder, 9 wt% kelp powder, garlic powder in the seasoning-related food technology 1.8 wt%, anchovy powder 13.5 wt%, clam powder 9 wt%, shrimp powder 13.5 wt%, beef powder 8 wt%, shiitake mushroom powder 13.5 wt%, yellow powder 2.7 wt%, yellow powder 64 ℃ ~ 66 ℃ The present invention relates to a natural seasoning for antihypertensive functional soup prepared by mixing 20 wt% of sulfur hydrolyzate powder prepared by hydrolyzing 3.5 hours to 4.5 hours with Alcalase 2.4L at vacuum freeze drying.
Description
본 발명은 식품기술분야 중 조미료에 관한 것으로, 보다 상세하게는 황태 가수분해물을 함유하는 항고혈압 천연조미료 및 그의 제조방법에 관한 것이다.The present invention relates to seasonings in the food technology field, and more particularly, to an antihypertensive natural seasoning containing yellow hydrolyzate and a method of manufacturing the same.
조미료(調味料)라 함은 음식 맛을 돋우는 데 쓰는 재료를 말한다. 맛의 성분에 따라 설탕, 꿀 등의 감미료, 소금 등의 함미료, 식초 등의 산미료, 헥산이나 글루탐산 성분이 들어 있는 지미료 등으로 나눌 수 있으며, 대표적으로 MSG로 잘 알려진 화학조미료 글루탐산 나트륨이 있다. Seasoning (調味 料) refers to the ingredients used to enhance the taste of food. Depending on the taste component, it can be divided into sugar and honey sweeteners, salt and other salts, vinegar acid salts, hexane and glutamic acid containing ingredients, etc. The chemical seasoning sodium glutamate, which is well known as MSG .
종래 시중에 판매되고 있었던 조미료는 대부분이 인공합성 화합물로 감칠맛을 내기위해 글루탐산나트륨(MSG, monosodium glutamate)과 핵산을 사용한 발효조미료다. Conventional seasonings sold on the market are fermented seasonings using sodium glutamate (MSG) and nucleic acids to flavor most artificial artificial compounds.
그러나 최근 식품의 관능적 측면에서의 기호성을 확보함과 동시에 식품의 안전성과 자연식품의 고유한 맛을 갖는 천연조미료를 개발하고자 하는 움직임이 활발해지고 있다.However, in recent years, the movement to secure the taste in terms of sensory aspects of foods and to develop natural seasonings having the intrinsic taste of food safety and natural foods is becoming active.
천연조미료라고 하면 100% 천연물로 제조한 천연조미료로부터 천연물을 주체로 하여 각종 성분을 배합한 천연계 조미료까지 여러 종류가 시장에 존재하고 있으며, 천연조미료는 화학조미료에 비하여 양질의 필수 지방산과 비타민, 미네랄 등이 풍부하여 영양적 균형을 유지해주며, 자극성 물질의 농도를 희석시키며 동시에 생체 내에서의 효율성을 상승시켜 면역력 강화에 필수적이다. 천연조미료의 소재가 될 수 있는 것은 동, 식물성 및 수산식품 중에 여러 종류가 있으나 지금까지의 천연조미료들은 이용에 있어 맛의 강도가 비교적 약하다. There are many kinds of natural seasonings in the market, from natural seasonings made with 100% natural ingredients to natural seasonings that contain various ingredients.The natural seasonings are essential fatty acids, vitamins and minerals of higher quality than chemical seasonings. It is abundant in the back and maintains nutritional balance, dilutes the concentration of irritants and at the same time increases the efficiency in vivo, which is essential for strengthening immunity. There are many kinds of natural seasonings among copper, vegetable, and marine foods, but the natural seasonings are relatively weak in taste.
천연조미료의 소재로서 천연계의 대표품목인 식품단백산가수분해물과 동물단백산가수분해물은 소비자의 천연 지향성으로 식물단백 효소분해물과 동물단백 효소분해물로 급속히 대체되고 있다. As the material of natural seasoning, food protein acid hydrolyzate and animal protein hydrolyzate, which are representative products of nature, are rapidly replaced by plant protein enzyme and animal protein enzyme hydrolyzate with consumer's natural orientation.
이러한 효소분해물을 가미한 천연조미료는 천연 및 건강지향성 외에 생리활성과 면역기능의 조절을 강화하는 방향으로 발전되어 맛, 향, 조직감, 기능성이 어울러져 깊은 맛, 복합미, 다기능성을 가진 펩타이드계 천연조미료로서 천연재료를 효소 처리하여 건강성, 기능성을 제고하는 고부가가치의 천연조미료가 될 것이다.Natural seasonings added with these enzymatic degradation products are developed in a direction that enhances the regulation of physiological activity and immune function as well as natural and health-oriented, and is a peptide-based natural seasoning with a deep taste, complex taste, and multifunctionality by combining taste, aroma, texture, and functionality. It will be a high value added natural seasoning that enhances health and functionality by enzymatic treatment of natural ingredients.
식품단백질의 효소 가수분해물에서는 다수의 angiotensin converting enzyme (ACE) 저해 펩타이드가 보고되고 있어 혈관확장의 촉진, 혈소판의 흡착저해 등의 효과를 보이는 bradykinin의 C 말단(Phe-Arg)을 분해하여 혈관 이완을 억제함으로써 혈압을 상승시키는 ACE를 저해시켜 혈압강하를 시키는 것으로 알려졌다(Ferreria SH, Diana CB, Greene LJ. 9: 2583-2593, 1983). Enzyme hydrolysates of food proteins have reported many angiotensin converting enzyme (ACE) inhibitory peptides, which break down the C terminus (Phe-Arg) of bradykinin, which promotes vasodilation and inhibits platelet adsorption. Inhibition inhibits ACE, which raises blood pressure, thereby lowering blood pressure (Ferreria SH, Diana CB, Greene LJ. 9: 2583-2593, 1983).
또한, 식품 단백질의 효소 가수분해물은 체내 소화 흡수를 용이하게 하는 영양성분의 공급 이외에도 식품의 첨가물로 이용되어 식품의 기능성을 향상 시키거나 맛을 부여하여 기호성을 증진시키는데 이용된다. 또한 대부분의 식품단백이 pH 4~5에서 불용성인데 비해, 단백질 가수분해물은 용해성이 뛰어나고 점도가 낮아 공정 작업이 수월하다. 또 기포성과 유화성이 뛰어나며 단백질 원형과는 달리 열에 대한 변성도 적은 장점을 가지고 있어 식품의 기능성 향상에 널리 이용되고 있다. 또한 식품의 기호성을 향상시키는 역할을 하고 있는데, 단백질 가수분해물의 구성 peptide가 관여하는 맛의 발현에는 aspartic acid와 phenylalanine으로 구성되어 단맛을 내는 aspartame을 대표로 하여 여러 아미노산이 관여하여 짠맛, 신맛, 쓴맛, 그리고 구수한 맛을 낸다. In addition, the enzyme hydrolyzate of the food protein is used as an additive of the food in addition to the supply of nutrients to facilitate digestion and absorption in the body is used to improve the functionality of the food or to give taste to enhance palatability. In addition, while most food proteins are insoluble at pH 4-5, protein hydrolysates have excellent solubility and low viscosity, making process operations easier. In addition, it is excellent in foaming and emulsifying properties, unlike protein prototypes, has the advantage of less degeneration to heat, and is widely used to improve the functionality of food. In addition, it plays a role in improving the palatability of food, and the expression of taste in which peptide, a component of protein hydrolyzate is involved, is composed of aspartic acid and phenylalanine, representing aspartame, which produces sweet taste. And taste delicious.
국내 식품단백질 가수분해 천연조미료 논문으로는 조미액으로의 활용을 위한 양파 가수분해물 제조, 멸치 가공선 자숙폐액 Pepsin 가수분해물의 Angiotensin 전화효소 저해작용, 수산식품 조미제 개발을 위한 굴 자숙 농축액의 이용, 대구피 젤라틴의 효소적 가수분해물을 이용한 조미간장의 제조, 소형 갈전갱이를 이용한 풍미소재의 개발, 탈염된 참치 자숙액을 이용한 천연조미료 개발, 등이 있다. 국내 특허로는 대두 단백질 가수분해물, 그 제조방법 및 용도, 가수분해물 조미료의 제조방법, 고농도 글루타민산염을 함유하는 천연복합아미노산 조미료의 제조방법, 오징어 내장 가수분해물을 포함하는 국수용 장국 조성물, 쓴맛이 없고 고기 향이 강한 소고기 조미 분말의 제조 방법 등이 있다.Domestic food protein hydrolysis natural seasoning papers include onion hydrolyzate for the application of seasoning liquid, angiotensin conversion enzyme inhibition of Pepsin hydrolyzate of anchovy overhead vessel, use of oyster cooked concentrate for fish food seasoning, and cod skin Preparation of seasoning soy sauce using enzymatic hydrolyzate of gelatin, development of flavor material using small brown horse mackerel, development of natural seasoning using desalted tuna cooked liquid. Domestic patents include soy protein hydrolyzate, its production method and use, method of preparing hydrolyzate seasoning, method of manufacturing natural complex amino acid seasoning containing high concentration glutamate, janggusu composition for squid gut hydrolyzate, bitter taste And a method of producing beef seasoning powder having a strong meat flavor.
본 발명은 국물류에 다양하게 사용할 수 있는 국물용 천연조미료의 제조방법에 관한 것으로, 본 발명은 감칠맛이 풍부하고, 자연의 맛을 내며, 나아가 항고혈압 기능성을 나타내는 천연조미료를 제공하기 위하여 가쓰오부시분말, 다시마분말, 마늘분말, 멸치분말, 바지락분말, 새우분말, 쇠고기분말, 표고버섯분말, 황태분말 그리고 황태 가수분해물 분말의 적정배합 비율을 결정함에 목적이 있다고 할 것이다.
The present invention relates to a method for producing a natural seasoning for broth that can be used in a variety of broths, the present invention is rich in umami, to give a natural flavor, and further to provide a natural seasoning exhibiting antihypertensive functionality Katsuobushi The purpose of this study is to determine the proper mixing ratio of powder, kelp powder, garlic powder, anchovy powder, clam powder, shrimp powder, beef powder, shiitake mushroom powder, yellow powder and yellow hydrolyzate powder.
본 발명이 이루고자 하는 기술적 과제들은 이상에서 언급한 기술적 과제들로 제한되지 않으며, 언급되지 않은 또 다른 기술적 과제들은 본 발명의 기재로부터 당해 분야에서 통상의 지식을 가진 자에게 명확하게 이해될 수 있을 것이다. The technical objects to be achieved by the present invention are not limited to the above-mentioned technical problems, and other technical subjects which are not mentioned can be clearly understood by those skilled in the art from the description of the present invention .
상기 종래기술의 문제점을 해결하기 위해 본 발명에서는 가쓰오부시분말 5중량%~15중량%, 다시마분말 5중량%~15중량%, 마늘분말 1중량%~5중량%, 멸치분말 10중량%~15중량%, 바지락분말 5중량%~10중량%, 새우분말 10중량%~15중량%, 쇠고기분말 5중량%~10중량%, 표고버섯분말 10중량%~15중량%, 황태분말 3중량%~5중량% 및 황태 가수분해물 분말 5중량%~25중량%를 포함하는 항고혈압 기능성 천연조미료를 제공한다.
In order to solve the problems of the prior art, in the present invention, 5 wt% to 15 wt% of Katsuobushi powder, 5 wt% to 15 wt% of kelp powder, 1 wt% to 5 wt% of garlic powder, and 10 wt% to 15 anchovy powder % By weight, 5% by weight to 10% by weight of clam powder, 10% by weight to 15% by weight of shrimp powder, 5% by weight to 10% by weight of beef powder, 10% by weight to 15% by weight of shiitake mushroom powder, 3% by weight of yellow powder It provides an antihypertensive functional natural seasoning comprising 5% by weight and 5% by weight to 25% by weight of yellow hydrolyzate powder.
상기 황태 가수분해물 분말은 황태분말을 64℃~66℃에서 Alcalase 2.4L로 3.5시간~4.5시간 가수분해한 후 진공동결건조하여 제조한 분말인 것을 특징으로 할 수 있다.
The yellow hydrolyzate powder may be a powder prepared by vacuum freeze drying after hydrolysis of the yellow powder with Alcalase 2.4L at 64 ° C to 66 ° C for 3.5 hours to 4.5 hours.
바람직하게는 상기 가쓰오부시분말은 9중량%이고, 상기 다시마분말은 9중량%이고, 상기 마늘분말은 1.8중량%이고, 상기 멸치분말은 13.5중량%, 상기 바지락분말은 9중량%이고, 상기 새우분말은 13.5중량%, 상기 쇠고기분말은 8중량%, 상기 표고버섯분말은 13.5중량%, 상기 황태분말은 2.7중량%, 상기 황태 가수분해물 분말은 황태분말을 64℃~66℃에서 Alcalase 2.4L로 3.5시간~4.5시간 가수분해한 후 진공동결건조하여 제조한 분말로서 20중량%인 것을 특징으로 할 수 있다.Preferably the Katsuobushi powder is 9% by weight, the kelp powder is 9% by weight, the garlic powder is 1.8% by weight, the anchovy powder is 13.5% by weight, the clam powder is 9% by weight, the shrimp The powder is 13.5% by weight, the beef powder is 8% by weight, the shiitake mushroom powder is 13.5% by weight, the sulfur powder is 2.7% by weight, the sulfur hydrolyzate powder is the sulfur powder at 64 ℃ ~ 66 ℃ Alcalase 2.4L After hydrolysis for 3.5 hours to 4.5 hours, the powder is prepared by vacuum freeze-drying and may be characterized in that 20% by weight.
본 발명을 통해 기존의 조미료와 차별화되고, 진보된 기술이라 인정될 수 있을 정도로 무침의 맛을 돋우며 항고혈압 기능성을 나타내는 천연조미료를 제조할 수 있었다. According to the present invention, it is possible to prepare a natural seasoning that is differentiated from the existing seasonings and can be recognized as an advanced technology.
특히 가쓰오부시분말은 9중량%이고, 다시마분말은 9중량%이고, 마늘분말은 1.8중량%이고, 멸치분말은 13.5중량%이고, 바지락분말은 9중량%이고, 새우분말은 13.5중량%, 쇠고기분말은 8중량%, 표고버섯분말은 13.5중량%, 황태분말은 2.7중량%, 황태 가수분해물 분말은 황태분말을 64℃~66℃에서 Alcalase 2.4L로 3.5시간~4.5시간 가수분해한 후 진공동결건조하여 제조한 분말로서 20중량%인 경우에 상기와 같은 효과는 극대화(極大化)되었다.Especially Katsuobushi powder is 9% by weight, kelp powder is 9% by weight, garlic powder is 1.8% by weight, anchovy powder is 13.5% by weight, clam powder is 9% by weight, shrimp powder is 13.5% by weight, beef 8 wt% of powder, 13.5 wt% of shiitake mushroom powder, 2.7 wt% of yellow powder, yellow hydrolyzate powder hydrolyzed yellow powder with Alcalase 2.4L at 64 ℃ ~ 66 ℃ for 3.5 hours ~ 4.5 hours In the case of 20% by weight of the powder prepared by drying, the above effects were maximized.
도 1은 본 발명의 공정을 개략적으로 나타낸 것이다.1 schematically shows the process of the present invention.
본 발명은 황태 가수분해물을 함유하는 항고혈압 천연조미료 및 그의 제조방법에 관한 것이다.The present invention relates to an antihypertensive natural seasoning containing yellow hydrolyzate and a method for producing the same.
보다 상세하게 본 발명은 가쓰오부시분말 5중량%~15중량%, 다시마분말 5중량%~15중량%, 마늘분말 1중량%~5중량%, 멸치분말 10중량%~15중량%, 바지락분말 5중량%~10중량%, 새우분말 10중량%~15중량%, 쇠고기분말 5중량%~10중량%, 표고버섯분말 10중량%~15중량%, 황태분말 3중량%~5중량% 및 황태 가수분해물 분말 5중량%~25중량%를 포함하는 항고혈압 기능성 천연조미료에 관한 것이다.More specifically, the present invention Katsuobushi powder 5% to 15% by weight, kelp powder 5% to 15% by weight, garlic powder 1% to 5% by weight, anchovy powder 10% to 15% by weight, clam powder 5 % By weight to 10% by weight, 10% by weight to 15% by weight of shrimp powder, 5% to 10% by weight of beef powder, 10% to 15% by weight of shiitake mushroom powder, 3% to 5% by weight of yellow powder It relates to an antihypertensive functional natural seasoning comprising 5% to 25% by weight of the decomposition product powder.
상기 황태 가수분해물 분말은 황태분말을 64℃~66℃에서 Alcalase 2.4L로 3.5시간~4.5시간 가수분해한 후 진공동결건조하여 제조한 분말인 것을 특징으로 할 수 있다.The yellow hydrolyzate powder may be a powder prepared by vacuum freeze drying after hydrolysis of the yellow powder with Alcalase 2.4L at 64 ° C to 66 ° C for 3.5 hours to 4.5 hours.
바람직하게는 상기 가쓰오부시분말은 9중량%이고, 상기 다시마분말은 9중량%이고, 상기 마늘분말은 1.8중량%이고, 상기 멸치분말은 13.5중량%, 상기 바지락분말은 9중량%이고, 상기 새우분말은 13.5중량%, 상기 쇠고기분말은 8중량%, 상기 표고버섯분말은 13.5중량%, 상기 황태분말은 2.7중량%, 상기 황태 가수분해물 분말은 황태분말을 64℃~66℃에서 Alcalase 2.4L로 3.5시간~4.5시간 가수분해한 후 진공동결건조하여 제조한 분말로서 20중량%인 것을 특징으로 할 수 있다.
Preferably the Katsuobushi powder is 9% by weight, the kelp powder is 9% by weight, the garlic powder is 1.8% by weight, the anchovy powder is 13.5% by weight, the clam powder is 9% by weight, the shrimp The powder is 13.5% by weight, the beef powder is 8% by weight, the shiitake mushroom powder is 13.5% by weight, the sulfur powder is 2.7% by weight, the sulfur hydrolyzate powder is the sulfur powder at 64 ℃ ~ 66 ℃ Alcalase 2.4L After hydrolysis for 3.5 hours to 4.5 hours, the powder is prepared by vacuum freeze-drying and may be characterized in that 20% by weight.
이하에서 첨부된 도면을 참조한 제조공정도에 의거하여 구체적으로 설명한다.
Hereinafter will be described in detail with reference to the manufacturing process with reference to the accompanying drawings.
[제조공정도] [Production process chart]
[제조공정도 1] 원료 선별 등[Manufacturing Process 1] Raw Material Selection
국물용 천연조미료 제조용 원료로는 가쓰오부시, 건다시마, 마늘, 마른멸치, 건바지락살, 건새우, 쇠고기, 마른표고버섯, 황태를 사용한다. 이들 재료는 식품용 재료를 사용하되, 품질이 우수한 것을 선별하여 사용하는 것이 바람직하다.
Ingredients for the manufacture of natural seasonings for broth include katsuobushi, dried sashimi, garlic, dried anchovies, dried cod roe, dried shrimp, beef, dried shiitake mushrooms, and yellow beans. Although these materials use foodstuff materials, it is preferable to select and use the thing excellent in quality.
[제조공정도 2] 가쓰오부시분말, 다시마분말, 마늘분말, 멸치분말 , 바지락분말, 새우분말, 쇠고기분말, 표고버섯분말, 황태분말의 제조
[Manufacturing process 2] Katsuobushi powder, kelp powder, garlic powder, anchovy powder, clam powder, shrimp powder, beef powder, shiitake mushroom powder, yellow powder production
[제조공정도 2-a] 가열추출[Manufacturing Process Diagram 2-a] Heat Extraction
가쓰오부시, 건다시마, 마늘, 마른멸치, 건바지락살, 건새우, 쇠고기, 마른표고버섯, 황태 각각의 원료에 포함된 유효성분 및 맛 성분을 추출하기 위하여, 각각의 원료에 10~15배의 정제수를 넣고, 90~100℃에서 2시간 가열추출한다.
10-15 times purified water in each raw material to extract the active ingredients and flavors contained in each raw material of Katsuobushi, dried sashimi, garlic, dried anchovy, dried cod roe, dried shrimp, beef, dried shiitake mushroom, and yellow Put in, heat extraction at 90 ~ 100 ℃ 2 hours.
[제조공정도 2-b] 원심분리 및 가열농축[Manufacturing Process Diagram 2-b] Centrifugation and Heating Concentration
상기 추출한 각각의 원료를 6000rpm에서 30분간 원심분리하여 상층액을 얻은 후, 상기 상층액의 농도가 40~50 brix가 되도록 가열농축한다.
The extracted raw material was centrifuged at 6000 rpm for 30 minutes to obtain a supernatant, and then heated and concentrated to have a concentration of 40 to 50 brix.
[제조공정도 2-c] 건조 및 분쇄[Manufacturing Process Diagram 2-c] Drying and Grinding
상기 가열농축한 각각의 원료를 진공동결 건조기를 사용하여 건조한다. 상기 진공동결 건조한 각각의 원료를 분쇄하여, 가쓰오부시분말, 다시마분말, 마늘분말, 멸치분말 , 바지락분말, 새우분말, 쇠고기분말, 표고버섯분말, 황태분말을 얻는다.
Each of the heat-concentrated raw materials is dried using a vacuum freeze dryer. The vacuum freeze-dried each raw material is pulverized, Katsuobushi powder, kelp powder, garlic powder, anchovy powder, clam powder, shrimp powder, beef powder, shiitake powder, yellow powder.
[제조공정도 3] 황태 가수분해물 분말의 제조Manufacturing Process Diagram 3 Preparation of Yellow Hydrolyzate Powder
상기 [제조공정도 2-c]에서 취한 황태분말을 64~66℃에서 Alkaline Protease의 일종인 Alcalase 2.4L로 3~4시간 가수분해한 후 진공동결 건조한다. 상기 진공동결 건조한 원료를 분쇄하여 황태 가수분해물 분말을 얻는다.
The sulfur powder taken in the above [Manufacturing Process 2-c] is hydrolyzed with Alcalase 2.4L, which is a kind of Alkaline Protease, at 64-66 ° C. for 3-4 hours, followed by vacuum freeze drying. The vacuum freeze-dried raw material is pulverized to obtain yellow hydrolyzate powder.
[제조공정도 4] 배합, 선별 및 포장[Manufacturing Process Diagram 4] Formulation, Screening and Packaging
상기 '제조공정도 2'에서 취한 가쓰오부시분말, 다시마분말, 마늘분말, 멸치분말 , 바지락분말, 새우분말, 쇠고기분말, 표고버섯분말, 황태분말과 상기 '제조공정도 3'에서 취한 황태 가수분해물 분말을 배합하고 나서, 80mesh 체를 사용하여 선별한 한 후, 포장한다. 수분 투과도가 낮은 포장 용기를 사용하여 포장하는 것이 바람직하다.
Katsuobushi powder, kelp powder, garlic powder, anchovy powder, clam powder, shrimp powder, beef powder, shiitake mushroom powder, yellow powder and yellow hydrolyzate taken in 'manufacturing process 3' After mix | blending powder, it sorts using 80mesh sieve, and then wraps. It is preferable to package using the packaging container with low moisture permeability.
이하에서 첨부된 도면을 참조한 실시예에 의거하여 구체적으로 설명한다.
Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.
[실시예 1] 천연조미료에 사용한 원료 및 배합비Example 1 Raw Material Used in Natural Seasoning and Blending Ratio
가쓰오부시, 건다시마, 마늘, 마른멸치, 건바지락살, 건새우, 쇠고기, 마른표고버섯, 황태 각각의 원료에 포함된 유효성분 및 맛 성분을 추출하기 위하여, 각각의 원료에 10~15배의 정제수를 넣고, 90~100℃에서 2시간 가열추출하였다.10-15 times purified water in each raw material to extract the active ingredients and flavors contained in each raw material of Katsuobushi, dried sashimi, garlic, dried anchovy, dried cod roe, dried shrimp, beef, dried shiitake mushroom, and yellow Was added, and extracted by heating at 90 ~ 100 ℃ 2 hours.
상기 추출한 각각의 원료를 6000rpm에서 30분간 원심분리 하여 상층액을 얻은 후, 상기 상층액의 농도가 50 brix가 되도록 가열농축하였다.Each of the extracted raw materials was centrifuged at 6000 rpm for 30 minutes to obtain a supernatant, and then concentrated by heating so that the concentration of the supernatant was 50 brix.
상기 가열농축한 각각의 원료를 진공동결 건조기를 사용하여 건조하였다. 그리고 상기 진공동결 건조한 각각의 원료를 분쇄하여, 가쓰오부시분말 10 g, 다시마분말 10 g, 마늘분말 2 g, 멸치분말 15 g, 바지락분말 10 g, 새우분말 15 g, 쇠고기분말 20 g, 표고버섯분말 15 g, 그리고 황태분말 3 g을 취한 후, 이를 배합하고, 80mesh 체를 사용하여 선별한 후, 수분 투과도가 낮은 포장 용기를 사용하여 포장하였다.
Each of the above concentrated raw materials was dried using a vacuum freeze dryer. Then, each of the vacuum freeze-dried raw materials were pulverized, 10 g of Katsuobushi powder, 10 g of kelp powder, 2 g of garlic powder, 15 g of anchovy powder, 10 g of clam powder, 10 g of shrimp powder, 20 g of beef powder, shiitake mushroom After taking 15 g of powder and 3 g of yellow powder, it was blended, screened using an 80mesh sieve, and then packaged using a packaging container having a low moisture permeability.
[실시예 2] 천연조미료에 사용한 원료 및 배합비Example 2 Raw Material Used in Natural Seasoning and Blending Ratio
가쓰오부시, 건다시마, 마늘, 마른멸치, 건바지락살, 건새우, 쇠고기, 마른표고버섯, 황태 각각의 원료에 포함된 유효성분 및 맛 성분을 추출하기 위하여, 각각의 원료에 10~15배의 정제수를 넣고, 90~100℃에서 2시간 가열추출하였다.10-15 times purified water in each raw material to extract the active ingredients and flavors contained in each raw material of Katsuobushi, dried sashimi, garlic, dried anchovy, dried cod roe, dried shrimp, beef, dried shiitake mushroom, and yellow Was added, and extracted by heating at 90 ~ 100 ℃ 2 hours.
상기 추출한 각각의 원료를 6000rpm에서 30분간 원심분리 하여 상층액을 얻은 후, 상기 상층액의 농도가 50 brix가 되도록 가열농축하였다.Each of the extracted raw materials was centrifuged at 6000 rpm for 30 minutes to obtain a supernatant, and then concentrated by heating so that the concentration of the supernatant was 50 brix.
상기 가열농축한 각각의 원료를 진공동결 건조기를 사용하여 건조하였다. 그리고 상기 진공동결 건조한 각각의 원료를 분쇄하여, 가쓰오부시분말 9.5 g, 다시마분말 9.5 g, 마늘분말 1.9 g, 멸치분말 14.25 g, 바지락분말 9.5 g, 새우분말 14.25 g, 쇠고기 19 g, 표고버섯분말 14.25 g, 황태분말 2.85 g을 취하였다.Each of the above concentrated raw materials was dried using a vacuum freeze dryer. Then, each of the vacuum-freeze-dried raw materials was pulverized, and the Katsuobushi powder 9.5 g, kelp powder 9.5 g, garlic powder 1.9 g, anchovy powder 14.25 g, clam powder 9.5 g, shrimp powder 14.25 g, beef 19 g, shiitake mushroom powder 14.25 g and 2.85 g of yellow powder were taken.
그리고 상기 [제조공정도 2-c]에서 취한 황태분말을 64~66℃에서 Alkaline Protease의 일종인 Alcalase 2.4L로 3~4시간 가수분해한 후 진공동결 건조하였다. 상기 진공동결 건조한 원료를 분쇄하여 황태 가수분해물 분말 5 g을 취하였다. Then, the sulfur powder taken in the above [Manufacturing Process 2-c] was hydrolyzed with Alcalase 2.4L, which is a kind of Alkaline Protease, at 64-66 ° C. for 3-4 hours, followed by vacuum freeze drying. The vacuum freeze-dried raw material was ground to obtain 5 g of yellow hydrolyzate powder.
상기 가쓰오부시분말 9.5 g, 다시마분말 9.5 g, 마늘분말 1.9 g, 멸치분말 14.25 g, 바지락분말 9.5 g, 새우분말 14.25 g, 쇠고기 19 g, 표고버섯분말 14.25 g, 황태분말 2.85 g과 상기 황태 가수분해물 분말 5 g을 배합하고, 80mesh 체를 사용하여 선별한 후, 수분 투과도가 낮은 포장 용기를 사용하여 포장하였다.
The Katsuobushi powder 9.5 g, kelp powder 9.5 g, garlic powder 1.9 g, anchovy powder 14.25 g, clam powder 9.5 g, shrimp powder 14.25 g, beef 19 g, shiitake mushroom powder 14.25 g, sulfur powder 2.85 g and the above 5 g of the lysate powder was combined, screened using an 80mesh sieve, and then packaged using a packaging container with low moisture permeability.
[실시예 3] 천연조미료에 사용한 원료 및 배합비Example 3 Raw Material Used in Natural Seasoning and Blending Ratio
가쓰오부시, 건다시마, 마늘, 마른멸치, 건바지락살, 건새우, 쇠고기, 마른표고버섯, 황태 각각의 원료에 포함된 유효성분 및 맛 성분을 추출하기 위하여, 각각의 원료에 10~15배의 정제수를 넣고, 90~100℃에서 2시간 가열추출하였다.10-15 times purified water in each raw material to extract the active ingredients and flavors contained in each raw material of Katsuobushi, dried sashimi, garlic, dried anchovy, dried cod roe, dried shrimp, beef, dried shiitake mushroom, and yellow Was added, and extracted by heating at 90 ~ 100 ℃ 2 hours.
상기 추출한 각각의 원료를 6000rpm에서 30분간 원심분리 하여 상층액을 얻은 후, 상기 상층액의 농도가 50 brix가 되도록 가열농축하였다.Each of the extracted raw materials was centrifuged at 6000 rpm for 30 minutes to obtain a supernatant, and then concentrated by heating so that the concentration of the supernatant was 50 brix.
상기 가열농축한 각각의 원료를 진공동결 건조기를 사용하여 건조하였다. 그리고 상기 진공동결 건조한 각각의 원료를 분쇄하여, 가쓰오부시분말 9 g, 다시마분말 9 g, 마늘분말 1.8 g, 멸치분말 13.5 g, 바지락분말 9 g, 새우분말 13.5 g, 쇠고기 18 g, 표고버섯분말 13.5 g, 황태분말 2.7 g을 취하였다.Each of the above concentrated raw materials was dried using a vacuum freeze dryer. Then, the raw materials of the vacuum-freeze-dried powder were ground, and 9 g of Katsuobushi powder, 9 g of kelp powder, 1.8 g of garlic powder, anchovy powder 13.5 g, clam powder 9 g, shrimp powder 13.5 g, beef 18 g, shiitake mushroom powder 13.5 g and yellow powder 2.7 g were taken.
그리고 상기 [제조공정도 2-c]에서 취한 황태분말을 64~66℃에서 Alkaline Protease의 일종인 Alcalase 2.4L로 3~4시간 가수분해한 후 진공동결 건조하였다. 상기 진공동결 건조한 원료를 분쇄하여 황태 가수분해물 분말 10 g을 취하였다. Then, the sulfur powder taken in the above [Manufacturing Process 2-c] was hydrolyzed with Alcalase 2.4L, which is a kind of Alkaline Protease, at 64-66 ° C. for 3-4 hours, followed by vacuum freeze drying. The vacuum freeze-dried raw material was ground to take 10 g of yellow hydrolyzate powder.
상기 가쓰오부시분말 9 g, 다시마분말 9 g, 마늘분말 1.8 g, 멸치분말 13.5 g, 바지락분말 9 g, 새우분말 13.5 g, 쇠고기 18 g, 표고버섯분말 13.5 g, 황태분말 2.7 g과 상기 황태 가수분해물 분말 10 g을 배합하고, 80mesh 체를 사용하여 선별한 후, 수분 투과도가 낮은 포장 용기를 사용하여 포장하였다.
The gatsuobushi powder 9 g, kelp powder 9 g, garlic powder 1.8 g, anchovy powder 13.5 g, clam powder 9 g, shrimp powder 13.5 g, beef 18 g, shiitake mushroom powder 13.5 g, yellow powder 2.7 g and the above 10 g of the decomposition product powder was blended, screened using an 80mesh sieve, and then packaged using a packaging container having a low moisture permeability.
[실시예 4] 천연조미료에 사용한 원료 및 배합비Example 4 Raw Materials Used in Natural Seasonings and Blending Ratios
가쓰오부시, 건다시마, 마늘, 마른멸치, 건바지락살, 건새우, 쇠고기, 마른표고버섯, 황태 각각의 원료에 포함된 유효성분 및 맛 성분을 추출하기 위하여, 각각의 원료에 10~15배의 정제수를 넣고, 90~100℃에서 2시간 가열추출하였다.10-15 times purified water in each raw material to extract the active ingredients and flavors contained in each raw material of Katsuobushi, dried sashimi, garlic, dried anchovy, dried cod roe, dried shrimp, beef, dried shiitake mushroom, and yellow Was added, and extracted by heating at 90 ~ 100 ℃ 2 hours.
상기 추출한 각각의 원료를 6000rpm에서 30분간 원심분리 하여 상층액을 얻은 후, 상기 상층액의 농도가 50 brix가 되도록 가열농축하였다.Each of the extracted raw materials was centrifuged at 6000 rpm for 30 minutes to obtain a supernatant, and then concentrated by heating so that the concentration of the supernatant was 50 brix.
상기 가열농축한 각각의 원료를 진공동결 건조기를 사용하여 건조하였다. 그리고 상기 진공동결 건조한 각각의 원료를 분쇄하여, 가쓰오부시분말 8.5 g, 다시마분말 8.5 g, 마늘분말 1.7 g, 멸치분말 12.75 g, 바지락분말 8.5 g, 새우분말 12.75 g, 쇠고기 17 g, 표고버섯분말 12.75 g, 황태분말 2.55 g을 취하였다.Each of the above concentrated raw materials was dried using a vacuum freeze dryer. Then, each of the vacuum freeze-dried raw materials were pulverized, and Katsuo Bush powder 8.5 g, kelp powder 8.5 g, garlic powder 1.7 g, anchovy powder 12.75 g, clam powder 8.5 g, shrimp powder 12.75 g, beef 17 g, shiitake mushroom powder 12.75 g and 2.55 g of yellow powder were taken.
그리고 상기 [제조공정도 2-c]에서 취한 황태분말을 64~66℃에서 Alkaline Protease의 일종인 Alcalase 2.4L로 3~4시간 가수분해한 후 진공동결 건조하였다. 상기 진공동결 건조한 원료를 분쇄하여 황태 가수분해물 분말 15 g을 취하였다. Then, the sulfur powder taken in the above [Manufacturing Process 2-c] was hydrolyzed with Alcalase 2.4L, which is a kind of Alkaline Protease, at 64-66 ° C. for 3-4 hours, followed by vacuum freeze drying. The vacuum freeze-dried raw material was ground to take 15 g of yellow hydrolyzate powder.
상기 가쓰오부시분말 8.5 g, 다시마분말 8.5 g, 마늘분말 1.7 g, 멸치분말 12.75 g, 바지락분말 8.5 g, 새우분말 12.75 g, 쇠고기 17 g, 표고버섯분말 12.75 g, 황태분말 2.55 g과 상기 황태 가수분해물 분말 15 g을 배합하고, 80mesh 체를 사용하여 선별한 후, 수분 투과도가 낮은 포장 용기를 사용하여 포장하였다.
The gatsuobushi powder 8.5 g, kelp powder 8.5 g, garlic powder 1.7 g, anchovy powder 12.75 g, clam powder 8.5 g, shrimp powder 12.75 g, beef 17 g, shiitake mushroom powder 12.75 g, yellow brown powder 2.55 g and the above 15 g of the decomposition product powder was combined, screened using an 80mesh sieve, and then packaged using a packaging container having a low moisture permeability.
[실시예 5] 천연조미료에 사용한 원료 및 배합비Example 5 Raw Material Used in Natural Seasoning and Blending Ratio
가쓰오부시, 건다시마, 마늘, 마른멸치, 건바지락살, 건새우, 쇠고기, 마른표고버섯, 황태 각각의 원료에 포함된 유효성분 및 맛 성분을 추출하기 위하여, 각각의 원료에 10~15배의 정제수를 넣고, 90~100℃에서 2시간 가열추출하였다.10-15 times purified water in each raw material to extract the active ingredients and flavors contained in each raw material of Katsuobushi, dried sashimi, garlic, dried anchovy, dried cod roe, dried shrimp, beef, dried shiitake mushroom, and yellow Was added, and extracted by heating at 90 ~ 100 ℃ 2 hours.
상기 추출한 각각의 원료를 6000rpm에서 30분간 원심분리 하여 상층액을 얻은 후, 상기 상층액의 농도가 50 brix가 되도록 가열농축하였다.Each of the extracted raw materials was centrifuged at 6000 rpm for 30 minutes to obtain a supernatant, and then concentrated by heating so that the concentration of the supernatant was 50 brix.
상기 가열농축한 각각의 원료를 진공동결 건조기를 사용하여 건조하였다. 그리고 상기 진공동결 건조한 각각의 원료를 분쇄하여, 가쓰오부시분말 8 g, 다시마분말 8 g, 마늘분말 1.6 g, 멸치분말 12 g, 바지락분말 8 g, 새우분말 12 g, 쇠고기 16 g, 표고버섯분말 12 g, 황태분말 2.4 g을 취하였다.Each of the above concentrated raw materials was dried using a vacuum freeze dryer. Then, each of the vacuum-freeze-dried raw materials were pulverized, 8 g of Katsuobushi powder, 8 g of kelp powder, 1.6 g of garlic powder, 1.6 g of anchovy powder, 8 g of clam powder, 8 g of shrimp powder, 16 g of beef, shiitake mushroom powder 12 g and yellow powder 2.4 g were taken.
그리고 상기 [제조공정도 2-c]에서 취한 황태분말을 64~66℃에서 Alkaline Protease의 일종인 Alcalase 2.4L로 3~4시간 가수분해한 후 진공동결 건조하였다. 상기 진공동결 건조한 원료를 분쇄하여 황태 가수분해물 분말 20 g을 취하였다. Then, the sulfur powder taken in the above [Manufacturing Process 2-c] was hydrolyzed with Alcalase 2.4L, which is a kind of Alkaline Protease, at 64-66 ° C. for 3-4 hours, followed by vacuum freeze drying. The vacuum freeze-dried raw material was ground to obtain 20 g of yellow hydrolyzate powder.
상기 가쓰오부시분말 8 g, 다시마분말 8 g, 마늘분말 1.6 g, 멸치분말 12 g, 바지락분말 8 g, 새우분말 12 g, 쇠고기 16 g, 표고버섯분말 12 g, 황태분말 2.4 g과 상기 황태 가수분해물 분말 20 g을 배합하고, 80mesh 체를 사용하여 선별한 후, 수분 투과도가 낮은 포장 용기를 사용하여 포장하였다.
The gatsuobushi powder 8 g, kelp powder 8 g, garlic powder 1.6 g, anchovy powder 12 g, clam powder 8 g, shrimp powder 12 g, beef 16 g, shiitake powder 12 g, yellow powder 2.4 g and the above 20 g of the lysate powder was combined, screened using an 80mesh sieve, and then packaged using a packaging container having a low moisture permeability.
상기 실시예를 대상으로 하기와 같은 실험을 수행하여, 관능검사, 항고혈압활성 등에 대한 결과를 도출하였다.
The following experiments were performed on the examples, and the results for sensory evaluation, antihypertensive activity, and the like were derived.
[실험예 1] 관능검사Experimental Example 1 Sensory Test
잘 훈련된 관능검사요원(20대~40대 남녀 각 30명)으로 하여금 맛, 향, 전반적 기호도를 평가요소로 하여 관능검사를 실시하여 하기 표 1에 나타내었다. 상기 관능검사는 전체적인 기호도를 7점 만점으로 평가한 것이며, ()는 표준편차이다.The well-trained sensory test personnel (30 men and women in their 20's to 40's) performed the sensory test with taste, aroma, and overall preference as shown in Table 1 below. The sensory evaluation was to evaluate the overall acceptability of 7 out of 7, and () is the standard deviation.
실시예 1은 황태 가수분해물 분말이 첨가되지 않은 것이고, 실시예 2에서 실시예5로 갈수록 황태 가수분해물 분말을 더 많이 첨가한 것이다.In Example 1, the sulfur hydrolyzate powder was not added, and from Example 2 to Example 5, more sulfur hydrolyzate powder was added.
맛의 관능평가 결과 실시예 2의 평가가 우수하였으며, 향은 실시예 3의 평가가 우수하였다. 전반적 기호도는 실시예 5의 경우가 매우 우수하게 평가되었다.
As a result of sensory evaluation of taste, evaluation of Example 2 was excellent, and the flavor of Example 3 was excellent. Overall acceptability was evaluated very well in the case of Example 5.
[실험예 2] 천연조미료에 사용한 황태 가수분해물의 함유량에 따른 천연조미료의 항고혈압 활성Experimental Example 2 Antihypertensive Activity of Natural Seasoning According to the Content of Yellow Hydrolyzate Used in Natural Seasoning
항고혈압활성은 Angiotensin-1 converting enzyme(ACE) 저해활성을 측정하여 분석하였다(표 2 참조). Antihypertensive activity was analyzed by measuring Angiotensin-1 converting enzyme (ACE) inhibitory activity (see Table 2).
황태를 Alcalase 2.4L로 가수분해한 황태 가수분해물의 항고혈압활성을 분석한 결과 82.2%로 나타났으며, 식품 원료 추출물의 항고혈압활성은 쇠고기 추출물이 66.4%로 가장 높았고, 다음으로 가쓰오부시 추출물이 54.9%로 높게 나타났다.The antihypertensive activity of yellow hydrolysates hydrolyzed with Alcalase 2.4L was 82.2%. The antihypertensive activity of food extracts was the highest at 66.4%, followed by Katsuobushi extract. 54.9%.
실시예에서 제조한 천연조미료의 항고혈압활성을 분석한 결과 황태 가수분해물을 20g을 함유한 실시예 5가 77.9%로 가장 높았고, 실시예 4, 실시예 3의 순으로 나타났다(표3 참조).As a result of analyzing the antihypertensive activity of the natural seasoning prepared in Example, Example 5 containing 20 g of yellow hydrolyzate was the highest with 77.9%, followed by Examples 4 and 3 (see Table 3).
하기 표 2는 천연조미료 원료 추출물 및 쇠고기 가수분해물의 항고혈압활성에 관한 것이고, 하기 표 3은 천연조미료의 항고혈압활성에 관한 것으로, 실시예 1은 황태 가수분해물 분말이 첨가되지 않은 것이고, 실시예 2에서 실시예5로 갈수록 황태 가수분해물 분말을 더 많이 첨가한 것이다.
Table 2 below relates to the antihypertensive activity of the natural seasoning raw material extract and beef hydrolyzate, Table 3 relates to the antihypertensive activity of the natural seasoning, Example 1 is not added to the hydrolyzate powder, Example From Example 2 to Example 5, more yellow hydrolyzate powder was added.
이상에서 첨부된 도면을 참조한 실시예에 의거하여 구체적으로 설명하였다. 그러나 이는 본 발명을 예시하기 위한 것으로 본 발명의 권리범위를 이에 한정하고자 하는 것은 아니고, 이들을 대체할 수 있는 다양한 균등물이 존재한다. 또한 본 명세서 및 청구범위에 사용된 용어나 단어는 통상적이거나 사전적인 의미로 한정해서 해석되어서는 안 되고, 발명자는 그 자신의 발명을 가장 최선의 방법으로 설명하기 위해 용어의 개념을 적절하게 정의할 수 있다는 원칙에 입각하여 본 발명의 기술적 사상에 부합하는 의미와 개념으로 해석되어야만 한다.
On the basis of the embodiments with reference to the accompanying drawings it was described in detail. However, this is not intended to limit the scope of the present invention to this intended to illustrate the present invention, there are various equivalents that can replace them. In addition, the terms or words used in the specification and claims should not be construed as being limited to the common or dictionary meanings, and the inventors should properly define the concept of terms in order to best explain their invention in the best way. It should be interpreted as meaning and concept corresponding to the technical idea of the present invention based on the principle that it can.
본 발명은 미역국, 된장국, 북어국, 쇠고기맑은장국, 콩나물국, 황태국 등의 국요리에 천연의 감칠맛을 낼 수 있는 항고혈압 활성을 갖는 국물용 천연조미료를 제공하여 기능성 천연조미료 생산 및 외식산업에 이용할 수 있으므로 산업상이용가능성이 있다.The present invention provides a natural seasoning for soups having an antihypertensive activity that can give a natural flavor to national dishes such as seaweed soup, miso soup, northern fish soup, beef clear soup, bean sprout soup, and Hwangtaeguk, to produce functional natural seasoning and catering industry. There is industrial availability as it is available.
나아가 순수하게 천연재료를 사용하면서도 우수한 관능결과를 나타냄과 동시에 항고혈압 기능성효과를 가질 수 있다는 점에서 국가의 식품업계의 산업발전에 도움이 될 수 있으므로 산업상이용가능성이 높다고 할 것이다.
In addition, it can be said that the industrial availability is high because it can help the industrial development of the country's food industry in that it can show excellent sensory results while using purely natural ingredients and have an antihypertensive functional effect.
Claims (3)
5% to 15% by weight of Katsuobushi powder, 5% to 15% by weight of kelp powder, 1% to 5% by weight of garlic powder, 10% to 15% by weight of anchovy powder, 5% to 10% by weight of clam powder , 10% to 15% by weight of shrimp powder, 5% to 10% by weight of beef powder, 10% to 15% by weight of shiitake mushroom powder, 3% to 5% by weight of yellow powder and 5% to 5% of yellow hydrolyzate powder Antihypertensive functional natural seasoning containing 25% by weight.
The method of claim 1, wherein the hydrolyzate powder is hydrophobic functional natural, characterized in that the powder prepared by vacuum freeze-dried after the hydrolysis of the sulfur powder with Alcalase 2.4L at 64 ℃ ~ 66 ℃ for 3.5 hours to 4.5 hours. Condiment.
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| KR100961153B1 (en) | 2009-09-29 | 2010-06-04 | 최대희 | Manufacturing method for hwangtae rice cakes as tteokbokki and tteokkuk using hwangtae extract |
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