KR102673624B1 - Composition for Choderi Sauce and Method the Same - Google Patents

Composition for Choderi Sauce and Method the Same Download PDF

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KR102673624B1
KR102673624B1 KR1020230069203A KR20230069203A KR102673624B1 KR 102673624 B1 KR102673624 B1 KR 102673624B1 KR 1020230069203 A KR1020230069203 A KR 1020230069203A KR 20230069203 A KR20230069203 A KR 20230069203A KR 102673624 B1 KR102673624 B1 KR 102673624B1
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김영기
김동현
이현재
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(주)쿠우쿠우
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    • 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
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
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    • 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
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Abstract

본 발명은 당류, 정제염, 초산류, 과즙류, 항산화물질 및 점증제로 구성되는 초대리용 소스 조성물 및 그의 제조방법에 관한 것이다. 상기에서 당류는 정백당 41∼43 중량부과 고과당 5∼7 중량부로 구성되고, 정제염 9∼11 중량부, 초산류는 양조식초 32∼34 중량부와 빙초산 1∼3 중량부으로 구성되고, 과즙류는 매실원액 2∼4 중량부과 유자엑기스 1∼3 중량부로 구성되고, 장류는 우동장국 또는 쯔유 1∼3 중량부로 구성되고, 항산화물질은 비타민C, 라이코펜, 안토시아닌, 제니스테인 또는 홍경천 추출물 0.1∼1 중량부 및 점증제는 검류 또는 카복시메틸셀루로스류 0.01∼0.1 중량부로 구성된다.
초산류, 당류, 정제염, 과즙류, 장류, 항산화물질, 점증제를 정량한 다음 혼합하는 단계와, 가열용기에 넣고 품온을 90∼98℃로 유지하면서 3∼5분간 가열하여 설탕과 소금이 용해될 때 까지 교반시키는 단계와, X-ray 검출기로 불순물을 검출한 다음, 포장하는 단계로 구성된다.The present invention relates to a super-prepared sauce composition consisting of sugars, refined salt, acetic acid, fruit juice, antioxidants, and thickeners, and a method for producing the same. In the above, the sugars are composed of 41 to 43 parts by weight of refined sugar and 5 to 7 parts by weight of high fructose, 9 to 11 parts by weight of refined salt, and the acetic acids are composed of 32 to 34 parts by weight of brewing vinegar and 1 to 3 parts by weight of glacial acetic acid, and fruit juices. It consists of 2 to 4 parts by weight of plum juice and 1 to 3 parts by weight of citron extract, the sauce consists of 1 to 3 parts by weight of udon soybean paste or tsuyu, and the antioxidants include 0.1 to 1 part by weight of vitamin C, lycopene, anthocyanin, genistein or rhodiola extract. Parts and thickeners consist of 0.01 to 0.1 parts by weight of gum or carboxymethyl cellulose.
A step of measuring and then mixing acetic acid, sugar, refined salt, fruit juice, sauce, antioxidants, and thickener, placing them in a heating container and heating for 3 to 5 minutes while maintaining the temperature at 90 to 98°C until the sugar and salt are dissolved. It consists of stirring until smooth, detecting impurities with an X-ray detector, and then packaging.

Description

초대리용 소스 조성물 및 그 제조방법{Composition for Choderi Sauce and Method the Same} Sauce composition for choderi and method of manufacturing the same {Composition for Choderi Sauce and Method the Same}

본 발명은 당류, 소금, 식초류, 과즙류, 항산화물질 및 점증제로 구성되는 초대리용 소스 조성물 및 그의 제조방법에 관한 것이다. 상기에서 당류는 정백당 41∼43 중량부과 고과당 5∼7 중량부로 구성되고, 소금은 정제염 또는 천일염 9∼11 중량부, 식초류는 양조식초 32∼34 중량부와 빙초산 1∼3 중량부으로 구성되고, 과즙류는 매실원액 2∼4 중량부과 유자엑기스 1∼3 중량부로 구성되고, 장류는 우동장국 또는 쯔유 1∼3 중량부로 구성되고, 항산화물질은 비타민C, 라이코펜, 안토시아닌, 제니스테인 또는 홍경천 추출물 0.1∼1 중량부 및 점증제는 검류 또는 카복시메틸셀루로스류 0.01∼0.1 중량부로 구성된다. The present invention relates to a sauce composition for super sweets consisting of sugars, salt, vinegar, fruit juice, antioxidants and thickeners, and a method for producing the same. In the above, the sugars are composed of 41 to 43 parts by weight of refined sugar and 5 to 7 parts by weight of high fructose, the salt is 9 to 11 parts by weight of refined salt or sea salt, and the vinegar is composed of 32 to 34 parts by weight of brewing vinegar and 1 to 3 parts by weight of glacial acetic acid. The juice is composed of 2 to 4 parts by weight of plum juice and 1 to 3 parts by weight of yuzu extract, the sauce is composed of 1 to 3 parts by weight of udon soup or tsuyu, and the antioxidants are vitamin C , lycopene, anthocyanin, genistein or rhodiola extract. 0.1 to 1 part by weight and the thickener consists of 0.01 to 0.1 part by weight of gum or carboxymethyl cellulose.

상기의 초대리용 소스 조성물의 제조방법은 원부재료를 계량 및 혼합하는 제1단계와, 혼합된 원부재료를 가열 및 용해하는 제2단계와, 금속이나 이물질을 검출한 다음, 포장 및 출고하는 제3단계로 구성된다. The manufacturing method of the above-mentioned super-preparation sauce composition includes a first step of measuring and mixing raw materials, a second step of heating and dissolving the mixed raw materials, and a third step of detecting metals or foreign substances, then packaging and shipping. It consists of steps.

본 발명의 초대리용 소스 조성물은 우수한 맛과 항산화활성 및 점성으로 인하여 초밥의 선도유지는 물론 초밥의 수분활성이 유지되어 씹힘성과 조직감이 우수하다. The sauce composition for super sushi of the present invention maintains the freshness of sushi due to its excellent taste, antioxidant activity, and viscosity, as well as maintaining the water activity of sushi, resulting in excellent chewiness and texture.

초대리는 일식용어로서 스시즈(壽司酢)라고 하며, 초밥에 사용되는 식초(배합초)라는 뜻으로 새콤달콤한 맛이 특징이다. 일본식 쌀밥은 각종 식재료를 혼합시켜 초밥, 알밥, 오니기리, 주먹밥 등으로 반찬없이 그냥 먹을 수 있다. 따라서 식초를 쌀밥에 뿌리면 식초의 살균효과로 인하여 잡내를 없애고 부드럽게하는 효과가 있다. 또한 과도한 단맛이나 짠맛 또는 식용유의 느끼한 맛을 완화시키고, 딱딱하거나 뻣뻣한 재료를 부드럽게 해주는 효과가 있다. 따라서 일본쌀의 원조는 찰지고 고소한 맛에 특징이 있는 아밀로펙틴의 함량이 높은 자포니카(Japonica)를 많이 쓴다. 초밥은 꼬들꼬들한 쌀밥에 증기가 없어질 때 초대리를 뿌리고 버무려 초밥을 만들면 초대리가 밥 내부까지 스며들어서 초밥의 맛을 더욱 좋게 한다. Chori is called sushizu (壽司酢) in Japanese food, meaning vinegar (mixed vinegar) used in sushi, and is characterized by a sweet and sour taste. Japanese rice is made by mixing various ingredients and can be eaten as is, without any side dishes, such as sushi, roe, onigiri, or rice balls. Therefore, spraying vinegar on rice has the effect of removing odor and softening it due to the sterilizing effect of vinegar. It also has the effect of alleviating excessive sweetness, saltiness, or the greasy taste of cooking oil, and softening hard or stiff ingredients. Therefore, the origin of Japanese rice is mainly Japonica, which has a high amylopectin content and is characterized by a sticky and savory taste. When making sushi, when the steam disappears from the chewy rice, you sprinkle vinegar on it and mix it to make sushi. When you make sushi, the vinegar penetrates into the rice and makes the taste of the sushi even better.

본 발명에 사용되는 첨가제는 자연계에서 추출하거나 분리정제될 수 있는 항산화물질과 점증제가 추가될 수 있다. Additives used in the present invention may include antioxidants and thickeners that can be extracted from the natural world or separated and purified.

항산화물질(antioxidant)은 산화를 방지하는 물질들로서 세포의 노화 또는 산화를 의미하는 것으로 체내에 들어 온 산소가 활성산소가 되어 불안정한 상태에 노출시키는 것이다. 동물의 몸에 나쁜 영향을 줄 수 있다. 항산화물질은 카로티노이드(비타민C, 베타카로틴, 라이코펜, 루테인), 플라보노이드(안토시아닌, 카테킨, 레스베라트롤), 이소플라본류(제니스테인, 다이드제인) 및 비타민류, 토코페롤, 글루타티온 등이 있다. 그 중에서 비타민C, 라이코펜, 안토시아닌, 제니스테인 또는 홍경천 추출물로 이루어진 군에서 선택되는 것일 수 있다.Antioxidants are substances that prevent oxidation, which means aging or oxidation of cells. Oxygen entering the body becomes active oxygen and exposes it to an unstable state. It can have a negative effect on the animal's body. Antioxidants include carotenoids (vitamin C, beta-carotene, lycopene, lutein), flavonoids (anthocyanin, catechin, resveratrol), isoflavones (genistein, daidzein) and vitamins, tocopherol, and glutathione. Among them, it may be selected from the group consisting of vitamin C, lycopene, anthocyanin, genistein, or rhodiola extract.

비타민C(ascorbic acid)는 모든 과일과 채소 중에 들어 있고, 강력한 환원제로서 항산화작용이 있고, 콜라젠 합성 효소와 생물의 에너지 대사과정에 관여하는 다양한 보조효소로서 열에 약하다. 인간은 비타민C 합성효소가 없기 때문에 음식을 통해 날것으로 먹어야 비타민C를 파괴하지 않고 섭취할 수 있다. Vitamin C (ascorbic acid) is found in all fruits and vegetables, has antioxidant properties as a powerful reducing agent, and is weak against heat as a collagen synthase and various coenzymes involved in the energy metabolism process of living things. Since humans do not have the enzyme to synthesize vitamin C, we can only ingest vitamin C without destroying it by eating it raw through food.

라이코펜( lycopene)은 밝은 적색을 띠는 카로티노이드(carotenoid)의 색소로, 토마토와 수박, 당근, 파파야, 채소 등 붉은 색 과일이나 채소에 많이 포함된 식물성 화학물질(phytochemical)이며, 케로틴은 비타민 A의 전구물질이다. 피토케미컬이며, 사람의 몸에서 가장 흔한 이며 산화방지활성 효능이 가장 좋은 항산화물질 가운데 하나이다. Lycopene is a bright red carotenoid pigment and is a phytochemical contained in large quantities in red fruits and vegetables such as tomatoes, watermelons, carrots, papayas, and vegetables, and kerotene is a source of vitamin A. It is a precursor. It is a phytochemical, the most common in the human body, and one of the antioxidants with the best antioxidant activity.

안토시아닌(anthocyanin)은 꽃이나 과실 등에 포함되어 있는 안토시아니딘의 색소배당체로서 식물체 안에서 금속이온과 결합하여 꽃이나 과일 등이 다양한 색을 만들어 낸다. pH가 중성일 때 짙은 보라(진청)색, 산성일 때 자주(빨강)색, 염기성일 때 초록(노란)색 등으로 만들어 낸다. 안토시아닌은 150종의 플라보노이드 중에서 가장 강력한 항산화제이며 유방암과 종양의 진행을 억제한다고 보고되어 있다.Anthocyanin is a pigment glycoside of anthocyanidin contained in flowers and fruits, and combines with metal ions in plants to create various colors in flowers and fruits. When the pH is neutral, it is dark purple (true blue), when it is acidic, it is purple (red), and when it is basic, it is green (yellow). Anthocyanin is the most powerful antioxidant among 150 types of flavonoids and has been reported to inhibit the progression of breast cancer and tumors.

루테인(Lutein)은 카로티노이드중 잔토필의 한종류로서, 비타민A의 전구체가 됨과 동시에 강한 자외선 청색광을 흡수하여 눈을 보호하고 활성 산소를 환원시키는 역할을 한다. 체내에서 합성되지 않고, 시금치, 브로콜리, 케일, 양배추, 배추(김치), 옥수수, 상추, 호박 등의 채소 및 계란 노른자에 많이 함유되어 있다고 알려져 있다. Lutein is a type of xanthophyll among carotenoids. It is a precursor of vitamin A and at the same time protects the eyes by absorbing strong ultraviolet blue light and reduces active oxygen. It is not synthesized in the body and is known to be contained in large quantities in vegetables such as spinach, broccoli, kale, cabbage, cabbage (kimchi), corn, lettuce, pumpkin, and egg yolk.

카테킨(Catechin)은 폴리페놀 일종으로 녹차의 떫은 맛 성분이다. 카테킨은 암억제, 혈압상승 억제, 항당뇨, 항균, 해독작용, 장내 세균총 정상화 등 다양한 효과가 있다. 카테킨의 항산화 작용과 활성산소 제거효과를 가지고 있으며, 항산화작용으로 인하여 저밀도지단백(low density lipoprotein) 산화와 같은 심혈관계 보호효과가 보고되었다.Catechin is a type of polyphenol and is the astringent ingredient in green tea. Catechin has a variety of effects, including cancer suppression, suppression of blood pressure rise, anti-diabetic, antibacterial, detoxification, and normalization of intestinal flora. Catechin has an antioxidant effect and an active oxygen removal effect, and cardiovascular protection effects such as low density lipoprotein oxidation have been reported due to its antioxidant effect.

레스베라트롤(Resveratrol)은 폴리페놀의 일종으로서 포도껍질, 가지, 땅콩, 베리류등에 함유되어 있다. LDL콜레스테롤 저하, 고혈압 예방, 항바이러스, 유방암 등에 효과가 있다고 알려져 있다. Resveratrol is a type of polyphenol and is contained in grape skins, eggplants, peanuts, and berries. It is known to be effective in lowering LDL cholesterol, preventing high blood pressure, antiviral, and breast cancer.

다이드제인(daidzein)은 플라보노이드 중 아이소플라본의 일종이다. 혈중 콜레스테롤 수치를 낮춰 주어 각종 만성 질환의 예방과 치료에 효과적인 것으로 알려져 있다. 이소플라본에는 제니스틴, 다이드제인, 글리시테인(glycitein) 등은인체에 섭취되면 장내 미생물에 의해 당이 떨어져 나간 뒤 장에서 흡수된다.Daidzein is a type of isoflavone among flavonoids. It is known to be effective in preventing and treating various chronic diseases by lowering blood cholesterol levels. Isoflavones such as genistin, daidzein, and glycitein are absorbed into the intestines after the sugar is removed by intestinal microorganisms when ingested into the human body.

비타민C(아스코르빈산)는 항산화 물질로 신체를 활성산소로부터 보호하여 암, 동맥경화, 류머티즘 등을 예방해 주며, 면역 체계도 강화시킨다. 결합조직과 지지조직의 형성에 가담하여 피부와 잇몸의 건강을 지켜준다. 즉 비타민 C가 세포의 산화(酸化)를 방지하므로 암과 각종 만성 질환을 예방 · 치료하고, 노화도 억제한다. Vitamin C (ascorbic acid) is an antioxidant that protects the body from free radicals, preventing cancer, arteriosclerosis, rheumatism, etc., and also strengthens the immune system. It participates in the formation of connective tissue and support tissue and protects the health of the skin and gums. In other words, since vitamin C prevents cell oxidation, it prevents and treats cancer and various chronic diseases and also inhibits aging.

토코페롤(Tocopherol)은 지용성 비타민의 하나로, 식품에는 네 종류의 토코페롤α, β, γ, δ)로 나타나지만 생체활성이 큰 것은 α-토코페롤로서 비타민 E이다. 비타민 E가 결핍되면 동물에서는 정상적인 새끼의 생산기능이 상실되고, 사람에서는 드물기는 하나 적혈구의 막이 손상되어 빈혈이 생길 수 있다. 비타민E는 소맥배아유, 쌀겨, 콩기름, 옥수수 기름, 면실유, 채소류, 녹황색 야채, 콩류, 소, 돼지의 간 등이 있다.Tocopherol is one of the fat-soluble vitamins. It appears in foods as four types of tocopherol (α, β, γ, and δ), but the most bioactive is vitamin E as α-tocopherol. Vitamin E deficiency can result in loss of normal reproductive function in animals, and in rare cases in humans, the membranes of red blood cells may be damaged, resulting in anemia. Vitamin E is found in wheat germ oil, rice bran, soybean oil, corn oil, cottonseed oil, vegetables, green and yellow vegetables, beans, beef, and pork liver.

글루타티온(glutathione)은 아미노산 중합체의 일종으로 대표적인 항산화제 중 하나이다. 글루타치온은 경구로는 흡수율이 매우 낮아 경구섭취는 의미가 없으나 주사를 통한 방법으로는 흡수가 가능하다. 일반적으로는 N-아세틸시스테인의 형태로 글루타치온의 재료인 시스테인을 섭취하여 합성에 사용되기를 기도하며, 글루타치온 그 자체를 투여하지는 않는다.Glutathione is a type of amino acid polymer and one of the representative antioxidants. Glutathione has a very low oral absorption rate, so oral intake is meaningless, but absorption is possible through injection. In general, cysteine, a material for glutathione, is ingested in the form of N-acetylcysteine to be used for synthesis, and glutathione itself is not administered.

제니스테인(genistein)은 콩이나 칡 등 많은 식물에 있는 아이소플라본에 속하는 담황색소로 콩 중에 0.15% 함유되어 있다. 화학적으로는 제니스테인의 7-O-베타-D-글루코사이드 형태이며 식물에서 자연적으로 발생하는 이소플라본의 주요 형태이다. 콩에 포함된 이소플라보노이드 화합물의 99%가 글루코시드로 존재한다. 글루코시드는 소화기 계통의 소화 효소에 의해 변환되어 생물학적 효과를 발휘한다. 또한 제니스틴은 보다 친숙한 제니스틴으로 전환되므로 항아테롬성, 에스트로겐성 및 항암 효과를 포함한 생물학적 활성은 유사하다.Genistein is a light yellow pigment belonging to isoflavones found in many plants such as soybeans and arrowroot, and is contained in 0.15% of soybeans. Chemically, it is the 7-O-beta-D-glucoside form of genistein and is the main form of isoflavone that occurs naturally in plants. 99% of the isoflavonoid compounds contained in soybeans exist as glucosides. Glucosides are converted by digestive enzymes in the digestive system to exert their biological effects. Additionally, genistin is converted to the more familiar genistin, so its biological activities, including anti-atherogenic, estrogenic and anti-cancer effects, are similar.

홍경천(Rhodiola rosea)은 돌나물과 좁은잎 돌꽃속의 여러해살이풀로서, 깊은 산의 바위에서 자라므로 돌꽃으로 불리기도 한다. 홍경천에 함유된 Rosavin 성분은 스트레스 억제 호르몬에 관여하는 생체방어 물질이다. 홍경천은 전초 또는 뿌리를 말하는데, 뿌리에 탁월한 효과가 있으며 약용으로 쓰이고, 강장작용이 뛰어나고 알려져 있다. 우리나라 식약처에 건강기능식품으로 혈당조절 피로개선에 좋은 것으로 허가되어 있다. 홍경천 추출물의 섭취허용량은 홍경천 추출물로서 1일 200~600 mg이 허가되어 있다.Rhodiola rosea is a perennial plant of the genus Sedum and narrow-leaved stone flower. It is also called stone flower because it grows on deep mountain rocks. Rosavin, a component contained in Rhodiola rosea, is a biological defense substance involved in stress-suppressing hormones. Rhodiola rhodiola refers to the whole herb or root. It has an excellent effect on the root, is used medicinally, and is known for its excellent tonic effect. It is approved by the Korean Ministry of Food and Drug Safety as a health functional food that is good for controlling blood sugar levels and improving fatigue. The permitted intake amount of rhodiola extract is 200 to 600 mg per day.

증점제로서 잔탄검, 구아검, 로커비스트빈검으로 이루어진 군에서 선택되는 것일 수 있다. 잔탄검(xanthan Gum)은 캄페스트리스 균을 순수 배양하여 얻은 수용성의 고분자 다당류 검물질로서 이소프로필알콜로 정제한 황색가루이다. 우수한 내열성과 pH에 안정하여 식품첨가제, 치약 또는 화장품의 안정제, 증점제, 결착제, 유화제, 고결제, 발포제 등으로 1일 허용 섭취량(ADI)이 없이 널리 사용된다. The thickener may be selected from the group consisting of xanthan gum, guar gum, and locust bean gum. Xanthan Gum is a water-soluble high molecular weight polysaccharide gum obtained by pure culturing Campestris bacteria and is a yellow powder purified with isopropyl alcohol. Due to its excellent heat resistance and pH stability, it is widely used without an acceptable daily intake (ADI) as a food additive, stabilizer, thickener, binder, emulsifier, caking agent, and foaming agent in toothpaste or cosmetics.

구아검(guar gum)은 콩과 구아(cyamopsis tetragonolobus TAUB.)의 종자 배유부분을 분쇄 또는 추출하여 얻어지는 것으로서 주성분은 다당류이다. 구아검은 장내 유익균의 먹이가 되는 프리바이오틱으로서 장내에서 단쇄지방산이 형성되어 면역체계 강화에 좋다고 알려졌다, 구아검은 점증제, 증량제, 안정제, 유화제로 사용된다. Guar gum is obtained by grinding or extracting the seed endosperm of the legume guar (cyamopsis tetragonolobus TAUB.), and its main ingredient is polysaccharide. Guar gum is a prebiotic that serves as food for beneficial intestinal bacteria. It is known to be good for strengthening the immune system as short-chain fatty acids are formed in the intestines. Guar gum is used as a thickener, extender, stabilizer, and emulsifier.

로커스트빈검 (locust beangum) 구주콩나무 종자의 배유에서 얻은 검으로 주로 갈락토오스와 만노오스들이 배당체 결합을 하고 있는 고분자콜로이드성 다당류이다. 점착제, 점도증가제, 유화안정제, 결합제 등으로 사용된다. Locust beangum is a gum obtained from the endosperm of the bean tree seed and is a high-molecular-weight colloidal polysaccharide consisting mainly of galactose and mannose in glycosidic bonds. It is used as an adhesive, viscosity increaser, emulsion stabilizer, binder, etc.

증점제로서 하이셀, 카르복시메틸셀룰로오스나트륨(CMC-Na), 카복시메틸셀룰로오스칼슘(CMC-Ca) 및 카복시메틸스타치나트륨(CMS)으로 이루어진 군에서 선택되는 것일 수 있다. The thickener may be selected from the group consisting of Hycel, sodium carboxymethyl cellulose (CMC-Na), calcium carboxymethyl cellulose (CMC-Ca), and sodium carboxymethyl starch (CMS).

카복시메틸셀루로우스(CMC-Na)은 천연펄프의 셀루로우스에 카르복실기를 도입하여 만드는 증점안정제로서, 식품, 의약, 화장품, 건축 등 폭 넓은 분야에서 사용되고 있다. 저농도에서 높은 점도와 수용성이 좋으며, 냄새와 맛이 없고 저장 안정성이 좋다.Carboxymethyl cellulose (CMC-Na) is a thickening stabilizer made by introducing a carboxyl group into cellulose of natural pulp, and is used in a wide range of fields such as food, medicine, cosmetics, and construction. It has high viscosity and good water solubility at low concentrations, has no odor or taste, and has good storage stability.

메틸셀루로우스(methyl cellulose)는 알칼리하에서 셀룰로스에 다이메틸황산을 합성시켜 메틸셀루로루스(셀루로오스의 메칠에텔)이다. 백색고체로 수용성인 것은 풀, 점조제, 화장품, 식품 등에 사용된다. Methyl cellulose is methylcellulose (methyl ether of cellulose) obtained by synthesizing dimethyl sulfate from cellulose under alkali. It is a white solid that is water-soluble and is used in glue, thickeners, cosmetics, and food.

카복시메틸스타치나트륨(CMS; sodium carboxy methyl starch)은 전분을 구성하고 있는 포도당의 하이드록시기에 카복시메틸기(-CH2COO)가 에테르 결합한 것이다, 식품의 점착성 및 점도를 증가시키고 유화 안정성을 증진하며 식품의 물성 및 촉감을 향상시키기 위하여 아이스크림에 증점제로 사용된다. 상기에서 항산화제, 점증제 등은 시중에서 또는 가락시장에서 구입할 수 있다.Sodium carboxymethyl starch (CMS) is an ether bond of a carboxymethyl group (-CH 2 COO) to the hydroxyl group of glucose, which makes up starch. It increases the stickiness and viscosity of foods and improves emulsion stability. It is used as a thickener in ice cream to improve the physical properties and texture of food. The antioxidants, thickeners, etc. mentioned above can be purchased commercially or at Garak Market.

본원발명과 관련된 선행기술은 없다고 판단되지만, 유사한 분야로서 한국특허공개번호 10-2018-0099573(과일향과 풍미가 깊은 다용도 간장 소스 및 그 제조방법)은 간장 소스 원료 입고 및 검사단계, 계량 및 혼합단계, 원료 살균 및 소스혼합물의 가열단계, 냉각 및 여과단계로 구성된다. 간장소스 원료는 간장, 백설탕, 굴소스, 주류, 발효식초, 대파, 고추, 마늘, 배추출물을 포함한다. 한국특허등록번호 10-1802969(배합초 조성물 제조방법 및 이에 의해 제조된 배합초 조성물)는 식초, 천일염 및 당을 포함하는 제1 혼합물을 제조하는 단계; 상기 제1 혼합물에 레몬, 정종 및 다시마를 투입하여 제2 혼합물을 제조하는 단계; 및 상기 제2 혼합물에 갈분 혼합액을 투입하는 단계;를포함하며, 상기 갈분 혼합액 및 제2 혼합물은 1:5~1:20 중량비로 포함되고, 상기 갈분 혼합액은, 식초 및 갈분(葛粉)을 포함하는 제3 혼합물을 가열하고; 그리고 상기 제3 혼합물에 적초를 혼합하는 단계;를 포함하여 제조된다. 한국 특허공개공보 제2012-0035302호(간장게장의 간장소스 제조방법)은 "간장소스에 침지된 게가 숙성되며 형성되는 간장게장의 제조과정에 있어서, 상기 간장소스는 간장, 액젓, 정제수를 혼합하여 소스원액을 형성하고, 상기 소스원액에 채소, 과일, 첨가재를 투입하여 혼합조성하되, 상기 간장소스는, 게장의 떫은 맛과 비린맛을 제거하기 위해 한약재료가 투입되어 조성되며, 상기 한약재료는 헛개나무, 함초가루, 구절초, 맥문동, 황기, 백편두, 우슬, 둥글레, 백출, 사삼,천초 중 적어도 1이상을 갈거나 직접 투입하며, 소스원액 100 중량부에 대해 10~20 중량부 투입 첨가시켜 간장소스의 염도가 3.3%인 것을 특징으로 하는 간장게장의 간장소스 제조방법"을 개시하고 있다. Although it is believed that there is no prior art related to the present invention, as a similar field, Korean Patent Publication No. 10-2018-0099573 (multipurpose soy sauce with deep fruity aroma and flavor and method for manufacturing the same) covers soy sauce raw material warehousing and inspection steps, weighing and mixing. It consists of sterilization of raw materials and heating of the sauce mixture, cooling and filtration. Soy sauce ingredients include soy sauce, white sugar, oyster sauce, alcohol, fermented vinegar, green onions, peppers, garlic, and pear extract. Korean Patent Registration No. 10-1802969 (method for producing a blended vinegar composition and a blended vinegar composition prepared thereby) includes the steps of preparing a first mixture containing vinegar, sea salt, and sugar; Preparing a second mixture by adding lemon, rice seed, and kelp to the first mixture; And adding a brown powder mixture to the second mixture, wherein the brown powder mixture and the second mixture are included in a weight ratio of 1:5 to 1:20, and the brown powder mixture includes vinegar and brown powder. heating the third mixture; and mixing red vinegar into the third mixture. Korean Patent Publication No. 2012-0035302 (Soy Sauce Manufacturing Method for Soy Sauce Crab) states, “In the manufacturing process of soy sauce crab, which is formed by maturing crab immersed in soy sauce, the soy sauce sauce is a mixture of soy sauce, fish sauce, and purified water. A sauce stock solution is formed, and vegetables, fruits, and additives are added to the sauce stock solution and mixed. The soy sauce sauce is made by adding herbal medicine ingredients to remove the astringent taste and fishy taste of the crab, and the herbal medicine ingredients. Grind or directly add at least one of Hovenia chinensis, seaweed powder, Gujeolcho, Macmundong, Astragalus, Baekpyeondu, Useul, Dunglei, Baekchul, Saginam, and Cheoncho, and add 10 to 20 parts by weight for 100 parts by weight of the original sauce solution. It discloses a “method for producing soy sauce sauce for soy sauce crab, characterized in that the salinity of the soy sauce is 3.3%.”

1) 한국특허등록번호 10-1802969(배합초 조성물 제조방법 및 이에 의해 제조된 배합초 조성물)1) Korean Patent Registration No. 10-1802969 (method for manufacturing blended vinegar composition and blended vinegar composition prepared thereby) 2) 한국특허공개번호 10-2018-0099573(과일향과 풍미가 깊은 다용도 간장 소스 및 그 제조방법)2) Korean Patent Publication No. 10-2018-0099573 (Multipurpose soy sauce with deep fruity aroma and flavor and method for manufacturing the same)

초밥은 일본식 음식으로서 식초, 설탕, 소금을 혼합한 소스를 만들어 쌀밥알에 혼합하여 쌀밥알의 식감을 유지시키면서 밥맛을 좋게 하는데 있다. 그러나 한국인은 흰쌀밥을 백반으로 반찬과 함께 먹는 식문화가 있으므로 초밥에 익숙하지 않다. 특히 초밥은 신맛, 단맛, 짠맛이 공존하여 반찬이 불필요하다. Sushi is a Japanese food where a sauce mixed with vinegar, sugar, and salt is made and mixed into the rice grains to maintain the texture of the rice grains and improve the taste of the rice. However, Koreans are not familiar with sushi because they have a food culture of eating white rice with side dishes. In particular, sushi has sour, sweet, and salty flavors, so side dishes are unnecessary.

본 발명의 초밥용 소스 조성물인 초대리는 쌀밥에 식초류를 혼합하여 쌀밥알의 탱글탱글한 식감과 단단한 경도를 유지시키면서 항산화활성이 우수한 초밥을 제공하는데 있다. Chori, a sushi sauce composition of the present invention, mixes vinegar with rice to provide sushi with excellent antioxidant activity while maintaining the bouncy texture and hardness of the rice grains.

본 발명은 당류, 소금, 식초류, 과즙류, 장류, 항산화물질 및 점증제로 구성되는 초대리용 소스 조성물 및 그의 제조방법에 관한 것이다. 상기에서 당류는 정백당 41∼43 중량부과 고과당 5∼7 중량부로 구성되고, 소금은 정제염 또는 천일염 9∼11 중량부, 식초류는 양조식초 32∼34 중량부와 빙초산 1∼3 중량부으로 구성되고, 과즙류는 매실원액 2∼4 중량부과 유자엑기스 1∼3 중량부로 구성되고, 장류는 우동장국 또는 쯔유 1∼3 중량부로 구성되고, 항산화물질은 비타민C, 라이코펜, 안토시아닌, 제니스테인 또는 홍경천 추출물 0.1∼1 중량부 및 점증제는 검류 또는 카복시메틸셀루로스류 0.01∼0.1 중량부로 구성된다. The present invention relates to a sauce composition for super sweets consisting of sugars, salt, vinegar, fruit juice, sauce, antioxidants and thickeners, and a method for producing the same. In the above, the sugars are composed of 41 to 43 parts by weight of refined sugar and 5 to 7 parts by weight of high fructose, the salt is 9 to 11 parts by weight of refined salt or sea salt, and the vinegar is composed of 32 to 34 parts by weight of brewing vinegar and 1 to 3 parts by weight of glacial acetic acid. The juice is composed of 2 to 4 parts by weight of plum juice and 1 to 3 parts by weight of yuzu extract, the sauce is composed of 1 to 3 parts by weight of udon soup or tsuyu, and the antioxidants are vitamin C, lycopene, anthocyanin, genistein or rhodiola extract. 0.1 to 1 part by weight and the thickener consists of 0.01 to 0.1 part by weight of gum or carboxymethyl cellulose.

상기의 초대리용 소스 조성물의 제조방법은 원부재료를 계량 및 혼합하는 제1단계와, 혼합된 원부재료를 가열 및 용해하는 제2단계와, 금속이나 이물질을 검출한 다음, 포장 및 출고하는 제3단계로 구성된다. The manufacturing method of the above-mentioned super-preparation sauce composition includes a first step of measuring and mixing raw materials, a second step of heating and dissolving the mixed raw materials, and a third step of detecting metals or foreign substances, then packaging and shipping. It consists of steps.

본 발명의 초대리용 소스 조성물은 우수한 맛과 항산화활성 및 점성으로 인하여 초밥의 선도유지는 물론 초밥의 수분활성이 유지되어 씹힘성과 조직감이 우수하다. The sauce composition for super sushi of the present invention maintains the freshness of sushi due to its excellent taste, antioxidant activity, and viscosity, as well as maintaining the water activity of sushi, resulting in excellent chewiness and texture.

도 1은 본 발명의 제조공정도이다.
도 2는 본 발명의 초대리의 항산화활성을 나타낸 것이다.1 is a manufacturing process diagram of the present invention.
Figure 2 shows the antioxidant activity of the supercool of the present invention.

본 발명의 초대리용 소스 조성물은 당류, 소금, 식초류, 과즙류, 장류, 항산화물질 및 점증제로 구성된다. The sauce composition for super curry of the present invention consists of sugars, salt, vinegar, fruit juice, sauce, antioxidants and thickeners.

<초대리용 소스 조성물><Super surrogate source composition>

(1) 당류(saccharides)(1) Saccharides

당류는 소금 및 식초류와 함께 초대리용 소스 조성물의 기본적인 성분으로 설탕과 고과당이 사용된다. 설탕(sucrose, C12H22O11)은 자당(蔗糖), 백설탕 또는 정백당(CJ제일제당)으로 불리기도 하며, 사탕수수 줄기나 사탕무에서 정제된 천연 탄수화물이다. 설탕은 단당류(monosaccharide)인 포도당(glucose)과 과당(fructose)이 합쳐진 이당류(disaccharide)로서 무색, 무취의 단맛을 내는 무색의 결정체로 음료, 제과, 제빵 산업에 널리 사용된다. 설탕은 전체 초대리 소스 조성물 100 중량부에 대하여 41∼43 중량부가 사용된다. Sugar and high fructose are used as basic ingredients in sauce compositions for super snacks, along with salt and vinegar. Sugar (C 12 H 22 O 11 ), also called sucrose, white sugar, or refined sugar (CJ CheilJedang), is a natural carbohydrate refined from sugarcane stalks or sugar beets. Sugar is a disaccharide that is a combination of the monosaccharides glucose and fructose. It is a colorless crystal that has a colorless, odorless sweet taste and is widely used in the beverage, confectionery, and baking industries. Sugar is used in an amount of 41 to 43 parts by weight based on 100 parts by weight of the total super simple sauce composition.

고과당(high fructose, C6H12O6)은 전체 초대리 소스 조성물 100 중량부에 대하여 고과당(대상) 5∼7 중량부가 사용된다. 고과당은 옥수수 전분에서 효소로 포도당(glucose)을 과당(fructose)으로 전환시켜 얻은 55%의 과당과 42%의 포도당으로 이루어져 있다. 설탕보다 단맛이 더 강해서 음료, 제과, 제빵 산업에 널리 사용된다. High fructose (C 6 H 12 O 6 ) is used in an amount of 5 to 7 parts by weight based on 100 parts by weight of the total super-sour sauce composition. High fructose is composed of 55% fructose and 42% glucose obtained by converting glucose to fructose from corn starch using enzymes. It is sweeter than sugar, so it is widely used in the beverage, confectionery, and baking industries.

2) 소금(salt)2) salt

소금(NaCl)은 짠맛이 나는 무색의 결정체로 식품산업에 널리 사용된다. 짠맛은 식용중추 호르몬을 자극하여 단 음식을 먹고 싶다는 욕구를 증가시킨다. 소금은 전체 초대리 소스 조성물 100 중량부에 대하여 정제염(한주소금) 또는 천일염 9∼11 중량부가 사용된다. Salt (NaCl) is a colorless crystal with a salty taste and is widely used in the food industry. Salty taste stimulates the hormones of the edible center, increasing the desire to eat sweet food. Salt is used in the amount of 9 to 11 parts by weight of refined salt (Hanju salt) or sun-dried salt based on 100 parts by weight of the total Choju-ri sauce composition.

3) 식초(食醋, vinegar)3) Vinegar

식초는 초산이 대표적이며 신맛과 새콤한 맛을 내며, 신맛은 식욕을 증진시키고 영양소의 체내 흡수를 돕는 촉진제 역할을 하므로 식품에 널리 사용된다. 자연이 준 기적의 물이라 불리는데, 광의로 식초는 초산, 구연산, 아미노산, 호박산 등 60여 종 이상의 유기산을 포함한다. 식초는 전체 초대리 소스 조성물 100 중량부에 대하여 양조식초(오뚜기) 32∼34 중량부와 빙초산(초야식품) 1∼3 중량부가 사용된다.Vinegar, which is representative of acetic acid, has a sour and sour taste, and the sour taste acts as an accelerator to increase appetite and help the body absorb nutrients, so it is widely used in food. It is called the miracle water given by nature. In a broad sense, vinegar contains more than 60 types of organic acids, including acetic acid, citric acid, amino acids, and succinic acid. Vinegar is used at 32 to 34 parts by weight of brewed vinegar (Ottogi) and 1 to 3 parts by weight of glacial acetic acid (Choya Foods) based on 100 parts by weight of the total vinegar sauce composition.

4) 과즙(果汁)류4) Fruit juice

과즙류는 신맛이 나는 매실원액 또는 매실추출물이나 유자추출물을 사용한다. 매실(梅實)에는 유기산(구연산, 사과산, 호박산, 주석산등)이 풍부하여 위장의 활동을 촉진하여 식욕증진 작용과 당질의 대사를 촉진하고 피로를 풀어주는 작용을 한다. 매실은 알칼리성 식품으로 갈증해소, 해독작용, 체질개선효과, 항균작용이 뛰어나며 무기질과 비타민등의 영양이 풍부하다. 민간에서는 매실차나 설탕에 침지시켜 만든 매실청 또는 매실효소로가 가장 많이 사용되고 있다.For juice, sour plum juice, plum extract, or citron extract is used. Plums are rich in organic acids (citric acid, malic acid, succinic acid, tartaric acid, etc.), which promotes gastrointestinal activity, increases appetite, promotes sugar metabolism, and relieves fatigue. Plums are an alkaline food with excellent thirst quenching, detoxifying, constitutional improvement, and antibacterial effects, and are rich in nutrients such as minerals and vitamins. In the private sector, plum syrup or plum enzymes made by steeping plum tea or sugar are most commonly used.

유자(柚子)는 과육이 부드러우면서 향기가 좋으나 신맛이 강하며 유기산과 비타민C가 많이 들어 있어 노화방지와 피로예방에 좋고, 피부미용에 좋다. 유기산 이외에 비타민B, 당질, 단백질등의 영양분이 함유되어 체내 노폐물의 배설작용을 좋게 하고, 뇌혈관 장애와 풍을 막아 준다. 민간에서는 말려서 유자차를 만들거나 설탕에 침지시켜 유자청으로 만들어 먹기도 한다. Yuzu (柚子) has soft flesh and a good scent, but has a strong sour taste and contains a lot of organic acids and vitamin C, so it is good for anti-aging and fatigue prevention, and is good for skin care. In addition to organic acids, it contains nutrients such as vitamin B, carbohydrates, and proteins, which improves the excretion of waste products in the body and prevents cerebrovascular disorders and wind. In the private sector, it is dried to make citron tea or soaked in sugar to make citron syrup.

과즙류는 전체 초대리 소스 조성물 100 중량부에 대하여 매실원액(보해양조) 2∼4 중량부과 유자엑기스(유자청징농축액, 엠에스씨) 1∼3 중량부로 구성된다. The fruit juice consists of 2 to 4 parts by weight of plum juice (Bohae Brewery) and 1 to 3 parts by weight of citron extract (citron clarification concentrate, MSC) based on 100 parts by weight of the total super-drinking sauce composition.

5) 장(醬)류5) Sauces

장류는 국물용 소스로 사용되는 간장(양조간장, 혼합간장, 산분해간장, 한식간장 등)을 주원료로 하여 짠맛과 구수한맛과 단맛을 내준다. 숙성기간이 1년이상으로 간장을 사용하면 총질소(TN)함량이 1.0 이상으로 증가하고, 짠맛은 줄어들면서 구수한맛이 나게 된다. 장류는 전체 초데리 소스 조성물 100 중량부에 대하여 우동장국 또는 쯔유(汁,つゆ) 1∼3 중량부로 구성된다. 우동장국은 정제수 41∼42, 진간장 19∼21, 물엿 5.5∼6.5, 고과당 1.5∼2.5, 유디-2(가쓰오엑기스,성보) 4.5∼5.5, 콩발효농축액(샘표) 0.5∼1.5, 정백당 6.4∼6.6, 정제염 10∼10.5, MSG 6.5∼6.8, 핵산IG 0.1∼0.3, 우동다시 0.64∼0.66, 가쓰오부시향(조은푸드텍) 0.22∼0.24, 자몽종자추출물 0.04∼0.06 중량부로 구성된다. 쯔유는 시중에서 구입할 수 있다. Sauces are made from soy sauce (brewed soy sauce, mixed soy sauce, acid-dissolved soy sauce, Korean soy sauce, etc.) used as a sauce for soup, and provide salty, savory, and sweet tastes. If soy sauce is used with a maturation period of more than one year, the total nitrogen (TN) content increases to over 1.0, and the salty taste decreases, creating a savory taste. The sauce consists of 1 to 3 parts by weight of udon soybean paste or tsuyu (汁, つゆ) based on 100 parts by weight of the total Choderi sauce composition. Udon soybean paste contains 41 to 42 purified water, 19 to 21 dark soy sauce, 5.5 to 6.5 starch syrup, 1.5 to 2.5 high fructose, 4.5 to 5.5 Yudi-2 (katsuo extract, Seongbo), 0.5 to 1.5 soybean fermentation concentrate (Sempio), and 6.4 to refined sugar. It consists of 6.6, refined salt 10-10.5, MSG 6.5-6.8, nucleic acid IG 0.1-0.3, udon dashi 0.64-0.66, katsuobushi flavor (Joeun Foodtech) 0.22-0.24, and grapefruit seed extract 0.04-0.06 parts by weight. Tsuyu can be purchased commercially.

6) 항산화물질6) Antioxidants

항산화물질은 카로티노이드류, 플라보노이드류, 이소플라본류, 비타민류 중에서 전체 초대리 소스 조성물 100 중량부에 대하여 비타민C, 라이코펜, 안토시아닌, 제니스테인 또는 홍경천 추출물 0.1∼1 중량부로 구성된다. 그밖에 베타카로틴, 루테인, 카테킨, 레스베라트롤, 다이드제인, 토코페롤, 글루타티온 등이 사용될 수 있다. 시중에서 구입하여 사용할 수 있다. Antioxidants consist of 0.1 to 1 part by weight of vitamin C, lycopene, anthocyanin, genistein, or rhodiola extract among carotenoids, flavonoids, isoflavones, and vitamins, based on 100 parts by weight of the total super-source composition. In addition, beta-carotene, lutein, catechin, resveratrol, daidzein, tocopherol, glutathione, etc. can be used. It can be purchased and used commercially.

7) 점증제7) Thickener

점증제는 식품의 점성을 높이기 위하여 사용하는 점도증가제로 검류(잔탄검, 구아검, 로커스트빈검)와 카복시메틸셀루로우스류(CMC-Na, CMC-Ca, 카복시메틸스타치나트륨(CMS)가 대표적이다. 전체 초대리 소스 조성물 100 중량부에 대하여 검류 또는 카복시메틸셀루로스류 0.1∼1.0 중량부로 구성된다. 시중에서 구입하여 사용할 수 있다.A thickener is a viscosity increasing agent used to increase the viscosity of food and includes gums (xanthan gum, guar gum, locust bean gum) and carboxymethyl cellulose (CMC-Na, CMC-Ca, carboxymethyl starch sodium (CMS)). Representative examples include 0.1 to 1.0 parts by weight of gums or carboxymethyl cellulose based on 100 parts by weight of the total superstructure source composition.

본 발명의 초대리용 소스 조성물의 제조방법은 다음과 같이 구성된다. The method for producing the super-prepared sauce composition of the present invention is comprised as follows.

<제1단계>; 원부재료의 정량 및 혼합<Step 1>; Quantifying and mixing raw materials

원부재료 중에서 선도유지가 필요한 유자엑기스와 우동장국은 10℃이하로 냉장보관하여 변질을 방지한다. 정백당, 정제염, 양조식초, 고과당, 빙초산, 매실원액, 항산화물질 및 점증제는 상온에서 보관한다. Among the raw materials, citron extract and udon soup that need to maintain freshness are refrigerated below 10℃ to prevent deterioration. Refined sugar, refined salt, brewing vinegar, high fructose, glacial acetic acid, plum juice, antioxidants, and thickeners are stored at room temperature.

각각의 원부재료 중에서 정백당 41∼43 중량부, 고과당 5∼7 중량부, 정제염 9∼11 중량부, 양조식초 32∼34 중량부, 빙초산 1∼3 중량부, 매실원액 2∼4 중량부, 유자엑기스 1∼3 중량부, 우동장국 또는 쯔유 1∼3 중량부, 항산화물질 0.1∼1 중량부 및 점증제 0.01∼0.1 중량부를 정량하여 반응용기에 혼합한다.Of each raw material, 41 to 43 parts by weight of refined sugar, 5 to 7 parts by weight of high fructose, 9 to 11 parts by weight of refined salt, 32 to 34 parts by weight of brewing vinegar, 1 to 3 parts by weight of glacial acetic acid, 2 to 4 parts by weight of plum juice, Measure out 1 to 3 parts by weight of citron extract, 1 to 3 parts by weight of udon soup or tsuyu, 0.1 to 1 part by weight of antioxidant, and 0.01 to 0.1 part by weight of thickener and mix in a reaction vessel.

<제2단계>; 혼합물의 용해, 멸균 및 내포장<Step 2>; Dissolution, sterilization and packaging of mixtures

초대리용 소스 조성물의 원부재료인 당류, 소금, 식초류, 과즙류, 장류, 항산화물질 및 점증제를 반응용기에 넣고 원부재료의 품온이 90℃에 이르면 3∼5분간 가열하여 교반시켜 설탕과 소금을 완전히 용해시킨다. 원부재료 용해액의 온도를 90℃에서 98℃ 까지 상승시켜 멸균시킨다. 원부재료 용해액을 화상의 염려가 없는 온도 약 70℃로 자연 냉각시킨 다음, 2kg 크기로 내포장을 한다. 내포장된 소스 조성물을 0∼10℃로 냉장보관한다.Sugars, salt, vinegar, fruit juices, sauces, antioxidants and thickeners, which are the raw materials for the sauce composition for super salad, are placed in a reaction vessel, and when the temperature of the raw materials reaches 90°C, they are heated and stirred for 3 to 5 minutes to dissolve the sugar and salt. completely dissolves. Sterilize the raw material solution by raising the temperature from 90℃ to 98℃. The raw material solution is naturally cooled to a temperature of about 70℃ without risk of burns, and then internally packaged in 2kg sizes. The packaged sauce composition is refrigerated at 0 to 10°C.

<제3단계>; 불순물 검출 및 외포장<Step 3>; Impurity detection and external packaging

초대리용 소스 조성물을 2kg 크기로 내포장한 다음, X-ray 검출기를 통과시켜 철분이나 스텐레스 또는 그밖의 불순물을 검출한 다음, 2kg × 6개 크기로 외포장한다. 외포장된 초대리용 소스 조성물을 냉장보관한 다음, 출고한다.The super-preparation source composition is internally packaged in 2kg pieces, passed through an X-ray detector to detect iron, stainless steel, or other impurities, and then externally packaged in 2kg × 6 pieces. The externally packaged super-dish sauce composition is refrigerated and then shipped.

<실시예 1-4><Example 1-4>

본 발명의 당류, 소금, 식초류, 과즙류, 항산화물질 및 점증제로 구성된 초대리용 소스 조성물은 원부재료의 정량 및 혼합하는 제1단계와, 혼합물의 용해, 멸균 및 내포장하는 제2단계와, 불순물 검출 및 외포장하는 제3단계로 구성된다.The super-liquid sauce composition composed of sugars, salt, vinegar, fruit juice, antioxidants, and thickeners of the present invention includes a first step of quantifying and mixing raw materials, a second step of dissolving, sterilizing, and packaging the mixture, It consists of the third step of detecting impurities and external packaging.

그 배합비는 다음의 표1과 같다.The mixing ratio is shown in Table 1 below.

<적용예>; 초대리의 사용량에 따른 쌀밥알의 경시적 변화<Application example>; Changes over time in rice grains according to the amount of Chogi-ri used

실시예 1 내지 4와 같이 배합비로 만든 초대리와 비교예 1 내지 2와 같은 배합비로 만든 초대리를 대상으로 쌀밥알에 첨가시 경도에 미치는 영향을 시험하였다. 경도는 원통형 밥블럭법(15mm, diameter, 20mm height)으로 성형한 것을 80% 압축비로 측정한 결과 소스조성물을 15% 내지 20% 첨가한 다음, 6시간 내지 18시간 경과후, 쌀밥알에 초대리를 15%첨가, 17.5%첨가, 20%첨가하여 6시간 경과, 12시간 경과, 18시간 경과후의 경도를 측정하여 다음의 표 2에 나타냈다.The effect on hardness when added to rice grains was tested on super-sea glass made with the same mixing ratio as in Examples 1 to 4 and with the same mixing ratio as in Comparative Examples 1-2. The hardness was measured at a compression ratio of 80% for molded cylindrical rice block method (15mm, diameter, 20mm height). As a result, 15% to 20% of the sauce composition was added, and after 6 to 18 hours, the grains of rice were soaked. Hardness was measured after 6 hours, 12 hours, and 18 hours after 15% addition, 17.5% addition, and 20% addition, and is shown in Table 2 below.

상기의 실시예 1 내지 4 및 비교예 1 내지 2와 같이 만든 초대리용 소스 조성물의 사용량 15∼20% 첨가하여 6∼18시간 경과시 초밥용 쌀밥의 경도는 실시예 1∼4의 경도는 1.68∼2.23kg 이었고, 비교예는 1.11∼1.65kg 이었다. 따라서 초대리를 15∼20% 첨가할 경우에 본발명의 실시예는 비교예에 비하여 초밥으로 제공되는 6∼18시간 동안 경도가 잘 유지되는 반면에, 비교예의 경도는 30∼36.8% 이상 낮아지는 것을 알 수 있다. 즉, 본발명은 항산화물질 및 점증제를 첨가하여 경도가 잘 유지되는 것을 알 수 있다. 또한 쌀밥 100 중량부에 대하여 15∼20 중량부의 식초를 골고루 섞을 때 밥알에 식초가 골고루 스며 들어 탱글탱글한 밥알을 유지할 수 있다. The hardness of the sushi rice after 6 to 18 hours after adding 15 to 20% of the super sushi sauce composition prepared in Examples 1 to 4 and Comparative Examples 1 to 2 above was 1.68 to 1.68. It was 2.23 kg, and the comparative example was 1.11 to 1.65 kg. Therefore, when 15 to 20% of super-alcohol is added, the hardness of the Examples of the present invention is maintained well for 6 to 18 hours when served as sushi compared to the Comparative Example, while the hardness of the Comparative Example is lowered by more than 30 to 36.8%. Able to know. That is, in the present invention, it can be seen that hardness is well maintained by adding antioxidants and thickeners. In addition, when 15 to 20 parts by weight of vinegar is evenly mixed with 100 parts by weight of rice, the vinegar penetrates evenly into the rice grains, allowing the rice grains to remain plump.

<시험예 1>; 초대리를 사용한 쌀밥알의 경시적 미생물의 변화<Test Example 1>; Changes in microorganisms over time in rice grains using supergrill

실시예 1 내지 4와 비교예 1 내지 2와 같은 배합비로 만든 초대리를 쌀밥알에 첨가하여 실온에서 6∼18 시간 동안 경시적으로 미생물에 미치는 영향을 시험하였다. 미생물시험은 평판계수법으로 시료를 희석하고 배양 접종하여 콜로니수를 계수하고 그 결과를 다음의 표 3에 나타냈다.Super-salmon made at the same mixing ratio as Examples 1 to 4 and Comparative Examples 1 to 2 was added to rice grains and its effect on microorganisms was tested over time for 6 to 18 hours at room temperature. For the microbiological test, the sample was diluted and cultured using the plate counting method, the number of colonies was counted, and the results are shown in Table 3 below.

(불검출; "-", 흔적; "+")(non-detected; "-", trace; "+")

상기의 결과로부터 본발명의 실시예 1∼4는 경과시간 6∼18시간이후에도 세균이나 대장균이 검출되지 않았으나, 시험예1에서는 초대리 17.5% 첨가군에서 경과시간 20시간이후부터 세균과 대장균이 검출되는 것으로 나타났다. 즉, 본발명은 빙초산과 항산화물질 및 점증제를 첨가하여 세균이나 대장균의 오염우려가 없다는 것을 알 수 있다. From the above results, in Examples 1 to 4 of the present invention, no bacteria or E. coli were detected even after 6 to 18 hours, but in Test Example 1, bacteria and E. coli were detected after 20 hours in the group added with 17.5% supercarrier. It was found that In other words, the present invention can be seen that there is no risk of contamination by bacteria or E. coli by adding glacial acetic acid, antioxidants, and thickeners.

<시험예 2>; 항산화 활성 평가<Test Example 2>; Antioxidant activity evaluation

실시예1, 실시예2, 실시예3, 실시예4 및 비교예의 항산화활성(총 폴리페놀 함량, 총 플라보노이드 함량, DPPH radical 소거활성)의 측정을 위한 시료는 다음과 같이 처리하였다. 시료 100mg을 1mL 메탄올 혼합용매에 믹서밀(Mixer mill, Retsch MM400, 독일)을 이용하여 진동수 30에서 10분간 추출한 후, 원심분리(13000rpm, 4℃, 5분)하였다. 상층액을 여과한 다음, 추출물을 얻어 시료로 사용하였다. Samples for measuring antioxidant activity (total polyphenol content, total flavonoid content, DPPH radical scavenging activity) of Examples 1, 2, 3, 4 and Comparative Examples were treated as follows. 100 mg of the sample was extracted with 1 mL methanol mixed solvent using a mixer mill (Retsch MM400, Germany) at a frequency of 30 for 10 minutes, and then centrifuged (13000 rpm, 4°C, 5 minutes). The supernatant was filtered, and the extract was obtained and used as a sample.

총 폴리페놀 함량은 Folin-Denis법에 따라 측정하였다. 시료 0.2 mL에 Folin-Ciocalteu's 페놀시약 0.1 mL와 증류수 1.4 mL를 첨가하여 혼합한 후 20% Na2CO3 0.3 mL를 가하여 암소에서 20분간 방치한 후 765 nm에서 흡광도를 측정하였다. 총 폴리페놀 함량은 갈린산(mM/g) 표준 곡선에 의해 환산 및 수행되었으며 3회 반복 실험 결과를 나타낸 것이다.Total polyphenol content was measured according to the Folin-Denis method. To 0.2 mL of the sample, 0.1 mL of Folin-Ciocalteu's phenol reagent and 1.4 mL of distilled water were added and mixed, then 0.3 mL of 20% Na 2 CO 3 was added, left in the dark for 20 minutes, and the absorbance was measured at 765 nm. The total polyphenol content was converted and performed using the gallic acid (mM/g) standard curve, and the results of the experiment were repeated three times.

총 플라보노이드(Total Flavonoid) 함량은 Shen Y, Jin L, Xiao P, Lu Y, Bao J (2009) Total phenolics, flavonoids, antioxidant capacity in rice grain and their relations to grain color, size and weight. J Cereal Sci 49: 106-111.) 의 방법으로 측정하였다. 시료 0.5 mL에 5% 아질산나트륨(NaNO2) 0.15 mL를 가하여 5분간 방치한 후 10% AlCl3·6H2O 0.3 mL와 1 M NaOH 1 mL를 가하여 혼합한 후 암소에서 15분 방치한 후, 415 nm에서 흡광도를 측정하였다. 표준물질로 카테킨을 이용하여 함량을 표시하였다.Total flavonoid content was determined by Shen Y, Jin L, Xiao P, Lu Y, Bao J (2009) Total phenolics, flavonoids, antioxidant capacity in rice grain and their relations to grain color, size and weight. J Cereal Sci 49: 106-111.) was measured. Add 0.15 mL of 5% sodium nitrite (NaNO2) to 0.5 mL of sample, leave for 5 minutes, then add 0.3 mL of 10% AlCl 3 ·6H2O and 1 mL of 1 M NaOH, mix, leave in the dark for 15 minutes, and measure at 415 nm. Absorbance was measured. The content was expressed using catechin as a standard substance.

DPPH(2,2-diphenyl-1-picryl-hydrazyl-hydrate) radical에 대한 소거활성은 Brand-Williams W, Cuvelier ME, Berset C (1995) Use of free radical method to evaluate antioxidant activity. Lebenson Wiss Technol 28: 25-30.)의 방법을 변형하여 측정하였다. 70% 에탄올에 녹인 0.2 mM DPPH용액 1mL에 시료 0.2 mL를 넣어 잘 혼합한 후, 실온인 암소에서 30분간 방치한 다음 517 nm에서 흡광도를 측정하였다. 소거활성은 아래식에 따라 계산하여 백분율로 나타냈다. The scavenging activity against DPPH (2,2-diphenyl-1-picryl-hydrazyl-hydrate) radicals is Brand-Williams W, Cuvelier ME, Berset C (1995) Use of free radical method to evaluate antioxidant activity. It was measured by modifying the method of Lebenson Wiss Technol 28: 25-30. 0.2 mL of sample was added to 1 mL of 0.2 mM DPPH solution dissolved in 70% ethanol, mixed well, left in the dark at room temperature for 30 minutes, and then the absorbance was measured at 517 nm. The scavenging activity was calculated according to the formula below and expressed as a percentage.

DPPH radical scavenging activity (%)??= (A - B)/A × 100 ?????? DPPH radical scavenging activity (%)??= (A - B)/A × 100 ??????

A : 대조구 흡광도, B : 시료 흡광도 A: Control absorbance, B: Sample absorbance

ABTS 라디칼 소거능 측정은 시료에 10 배의 증류수를 희석하여 측정한 ABTS (2,2'- azino-bis-3-ethylbenzo-thiazoline-6-sulfonic acid; Sigma-Aldrich, St. Louis, MO, USA) 라디칼 소거능은 Pellegrin 등 (1998)의 방법으로 측정하였다. ABTS 7.4 mM과 포타슘 퍼설페이트 2.6 mM을 같은 비율로 섞어 하루 동안 암소에 방치하여 ABTS 양이온을 형성시킨 후 732 nm에서 흡광도 값이 0.70±0.02가 되도록 1×PBS로 희석하였다. 희석된 ABTS용액 190 μL에 추출물시료 10 μL를 가하여 60 분간 정치한 후 732 nm에서 흡광도를 측정하였다. ABTS radical scavenging ability was measured by diluting the sample 10 times with distilled water and measuring ABTS (2,2'-azino-bis-3-ethylbenzo-thiazoline-6-sulfonic acid; Sigma-Aldrich, St. Louis, MO, USA). Radical scavenging ability was measured by the method of Pellegrin et al. (1998). ABTS 7.4mM and potassium persulfate 2.6mM were mixed in equal proportions and left in the dark for a day to form ABTS cations. Then, the mixture was diluted with 1×PBS to obtain an absorbance value of 0.70±0.02 at 732 nm. 10 μL of the extract sample was added to 190 μL of the diluted ABTS solution, allowed to stand for 60 minutes, and then the absorbance was measured at 732 nm.

총페놀 함량(mg/ml), 총플라보노이드 함량(mg/ml), DPPH라디컬소거능(%), ABTS라디컬 소거능(%)은 표 4와 같이 나타냈다.Total phenol content (mg/ml), total flavonoid content (mg/ml), DPPH radical scavenging activity (%), and ABTS radical scavenging activity (%) are shown in Table 4.

상기의 결과로부터 실시예 1 내지 4는 비교예에 비하여 총페놀함량은 33% 내지 33.5%가 증가하였고, 총플라보노이드 함량은 24% 내지 29%가 증가하였다. 또한 DPPH라디컬소거능은 25% 내지 28%가 증가하였고, ABTS 라디칼 소거능은 10.6% 내지 13.5% 증가하였다. 따라서 본 발명의 초대리 소스 조성물은 과즙과 항산화물질을 첨가하였기 때문에 항산화 활성이 증가하는 것으로 파악된다. From the above results, the total phenol content of Examples 1 to 4 increased by 33% to 33.5%, and the total flavonoid content increased by 24% to 29% compared to the Comparative Example. Additionally, the DPPH radical scavenging ability increased by 25% to 28%, and the ABTS radical scavenging ability increased by 10.6% to 13.5%. Therefore, it is understood that the antioxidant activity of the super-sour sauce composition of the present invention increases because fruit juice and antioxidant substances are added.

<시험예 3>; 관능검사 <Test Example 3>; Sensory test

관능검사는 잘 훈련된 식품공학과 대학원생 Panel(남여 각 3명)을 선발하여 냄새, 맛 및 색도변화를 관찰하였다. 관능평가는 쌀밥알의 수분이 증발되고 품온이 상온으로 될 때 초대리 조스 조성물 17.5%를 쌀밥알에 섞은 다음, 0.5 시간 경과후에 5점척도법(아주우수; 4.0이상, 우수; 3.5이상, 보통; 2.9이하)으로 표시하여 다음의 표 4에 나타냈다. For the sensory test, a panel of well-trained food engineering graduate students (3 men and 3 women each) was selected and observed changes in smell, taste, and color. For sensory evaluation, when the moisture in the rice grains evaporates and the product temperature reaches room temperature, 17.5% of the Chosuri Joss composition is mixed with the rice grains, and after 0.5 hours, a 5-point scale is used (excellent; 4.0 or more, excellent; 3.5 or more, average; 2.9 (hereinafter) and shown in Table 4 below.

본 발명의 실시예 1 내지 4는 초대리용 소스 조성물을 쌀밥 100중량부에 대하여 17.5 중량부의 식초를 골고루 섞을 때 밥알에 식초가 골고루 스며 들어 냄새, 맛, 색도 및 기호도가 우수하면서, 탱글탱글한 밥알을 유지할 수 있다. 또한 본 발명의 초대리용 소스 조성물은 우수한 맛과 항산화활성 및 점성으로 인하여 초밥의 선도유지는 물론 초밥의 수분활성이 잘 유지되어 씹힘성과 조직감이 우수하다. Examples 1 to 4 of the present invention show that when 17.5 parts by weight of vinegar is evenly mixed with 100 parts by weight of rice, the vinegar is evenly permeated into the rice grains, resulting in excellent odor, taste, color, and preference, and bouncy rice grains. can be maintained. In addition, the sauce composition for super sushi of the present invention not only maintains the freshness of sushi due to its excellent taste, antioxidant activity, and viscosity, but also maintains the moisture activity of sushi, resulting in excellent chewiness and texture.

<참고예>; 초밥용 초대리<Reference example>; Chori for sushi

냄비 또는 용기를 가스레인지 위에 올리고 약불로 켠 다음, 식초(롯데) 445∼465g, 백설탕(CJ) 350g∼370g, 꽃소금(CJ) 130∼150g, 다시마 3∼5g, 레몬 35∼45, 정종(백화수복) 1∼3g을 혼합한 다음, 용기에 넣고 가열하면서 설탕과 소금이 완전히 용해될 때 까지 교반시켜 준다. 50∼100mesh 망으로 다시마 잔유물과 레몬 잔유물을 걸러낸다. 상기에서 레몬을 2∼4(w/v%)의 소금물에 0.5∼1시간 동안 침지시킨 다음, 정제수로 1∼2회 깨끗이 씻어 소금기가 없도록 한 후, 1/2∼1/4 등분하여 사용한다. 상기에서 레몬액과 다시마액은 시중에서 구입하여 사용할 수도 있다. Place the pot or container on the gas stove and turn on low heat, then add 445-465g vinegar (Lotte), 350g-370g white sugar (CJ), 130-150g salt (CJ), 3-5g kelp, 35-45 lemon, and sake (Baekhwa). Restoration) Mix 1 to 3 g, then place in a container and heat while stirring until the sugar and salt are completely dissolved. Filter out kelp residue and lemon residue using a 50-100 mesh mesh. In the above, the lemon is immersed in salt water of 2 to 4 (w/v%) for 0.5 to 1 hour, then washed thoroughly with purified water 1 to 2 times to remove salt content, and then divided into 1/2 to 1/4 equal parts for use. . The lemon juice and kelp liquid mentioned above can also be purchased and used commercially.

본 발명의 초대리용 소스 조성물은 우수한 맛과 항산화활성 및 점성으로 인하여 초밥의 선도유지는 물론 초밥의 수분활성이 잘 유지되어 씹힘성과 조직감이 우수하다. The sauce composition for super sushi of the present invention maintains the freshness of sushi due to its excellent taste, antioxidant activity, and viscosity, as well as maintaining the water activity of sushi, resulting in excellent chewiness and texture.

Claims (6)

당류, 정제염, 초산류, 과즙류, 장류, 항산화물질 및 점증제로 구성되는 초대리용 소스 조성물로서,
상기 당류는 정백당 41∼43 중량부와 고과당 5∼7 중량부로 구성되고, 상기 정제염은 9∼11 중량부로 구성되며, 상기 초산류는 양조식초 32∼34 중량부와 빙초산 1∼3 중량부로 구성되고, 상기 과즙류는 매실원액 2∼4 중량부와 유자엑기스 1∼3 중량부로 구성되며, 상기 장류는 우동장국 1∼3 중량부로 구성되고, 상기 항산화물질은 0.1∼1 중량부로 구성되며, 상기 점증제는 0.01∼0.1 중량부로 구성되고,
상기 우동장국은 정제수 41∼42 중량부, 진간장 19∼21 중량부, 물엿 5.5∼6.5 중량부, 고과당 1.5∼2.5 중량부, 가쓰오엑기스 4.5∼5.5 중량부, 콩발효농축액 0.5∼1.5 중량부, 정백당 6.4∼6.6 중량부, 정제염 10∼10.5 중량부, MSG 6.5∼6.8 중량부, 핵산IG 0.1∼0.3 중량부, 우동다시 0.64∼0.66 중량부, 가쓰오부시향 0.22∼0.24 중량부, 자몽종자추출물 0.04∼0.06 중량부로 구성되며,
상기 항산화물질은 라이코펜, 안토시아닌, 제니스테인 및 홍경천 추출물을 포함하는 것을 특징으로 하는 초대리용 소스 조성물 A super-prepared sauce composition consisting of sugars, refined salt, acetic acid, fruit juices, sauces, antioxidants and thickeners,
The sugars consist of 41 to 43 parts by weight of refined sugar and 5 to 7 parts by weight of high fructose, the refined salt consists of 9 to 11 parts by weight, and the acetic acids consist of 32 to 34 parts by weight of brewing vinegar and 1 to 3 parts by weight of glacial acetic acid. The fruit juice is composed of 2 to 4 parts by weight of plum juice and 1 to 3 parts by weight of citron extract, the sauce is composed of 1 to 3 parts by weight of udon soybean soup, and the antioxidant is composed of 0.1 to 1 part by weight. The thickener consists of 0.01 to 0.1 parts by weight,
The udon soup contains 41 to 42 parts by weight of purified water, 19 to 21 parts by weight of dark soy sauce, 5.5 to 6.5 parts by weight of starch syrup, 1.5 to 2.5 parts by weight of high fructose, 4.5 to 5.5 parts by weight of katsuo extract, 0.5 to 1.5 parts by weight of soybean fermentation concentrate, 6.4 to 6.6 parts by weight of refined sugar, 10 to 10.5 parts by weight of refined salt, 6.5 to 6.8 parts by weight of MSG, 0.1 to 0.3 parts by weight of nucleic acid IG, 0.64 to 0.66 parts by weight of udon dashi, 0.22 to 0.24 parts by weight of katsuobushi flavor, 0.04 parts by weight of grapefruit seed extract. It consists of ∼0.06 parts by weight,
The antioxidant is a super-component sauce composition comprising lycopene, anthocyanin, genistein, and rhodiola extract. 삭제delete 삭제delete 제 1항에 있어서, 점증제 중의 검류는 잔탄검, 구아검, 로커스트빈검 중에서 선택되는 어느하나 또는 둘이상이고, 셀루로우스류는 CMC-Na, CMC-Ca, 카복시메틸스타치나트륨 중에서 선택되는 어느하나 또는 둘이상으로 구성되는 초대리용 소스 조성물 The method of claim 1, wherein the gum in the thickener is any one or two or more selected from xanthan gum, guar gum, and locust bean gum, and the cellulose is any one selected from CMC-Na, CMC-Ca, and carboxymethyl starch sodium. A super-prepared sauce composition consisting of one or more ingredients 원부재료를 정량한 다음 혼합하는 단계와, 가열용기에 넣고 품온을 90∼98℃로 유지하면서 3∼5분간 가열하여 설탕과 소금이 용해될 때 까지 교반시키는 단계와, X-ray 검출기로 불순물을 검출한 다음, 포장하는 단계로 구성되는 초대리용 소스 조성물의 제조방법으로서,
상기 원부재료는 당류, 정제염, 초산류, 과즙류, 장류, 항산화물질 및 점증제로 구성되되,
상기 당류는 정백당 41∼43 중량부와 고과당 5∼7 중량부로 구성되고, 상기 정제염은 9∼11 중량부로 구성되며, 상기 초산류는 양조식초 32∼34 중량부와 빙초산 1∼3 중량부로 구성되고, 상기 과즙류는 매실원액 2∼4 중량부와 유자엑기스 1∼3 중량부로 구성되며, 상기 장류는 우동장국 1∼3 중량부로 구성되고, 상기 항산화물질은 0.1∼1 중량부로 구성되며, 상기 점증제는 0.01∼0.1 중량부로 구성되고,
상기 우동장국은 정제수 41∼42 중량부, 진간장 19∼21 중량부, 물엿 5.5∼6.5 중량부, 고과당 1.5∼2.5 중량부, 가쓰오엑기스 4.5∼5.5 중량부, 콩발효농축액 0.5∼1.5 중량부, 정백당 6.4∼6.6 중량부, 정제염 10∼10.5 중량부, MSG 6.5∼6.8 중량부, 핵산IG 0.1∼0.3 중량부, 우동다시 0.64∼0.66 중량부, 가쓰오부시향 0.22∼0.24 중량부, 자몽종자추출물 0.04∼0.06 중량부로 구성되며,
상기 항산화물질은 라이코펜, 안토시아닌, 제니스테인 및 홍경천 추출물을 포함하는 것을 특징으로 하는 초대리용 소스 조성물의 제조방법Steps of mixing the raw materials after quantifying them, placing them in a heating container and heating them for 3 to 5 minutes while maintaining the temperature at 90 to 98°C, stirring until the sugar and salt are dissolved, and detecting impurities with an X-ray detector. A method for producing a super-prepared sauce composition comprising the steps of detecting and then packaging,
The raw materials consist of sugars, refined salt, acetic acid, fruit juices, sauces, antioxidants and thickeners,
The sugars consist of 41 to 43 parts by weight of refined sugar and 5 to 7 parts by weight of high fructose, the refined salt consists of 9 to 11 parts by weight, and the acetic acids consist of 32 to 34 parts by weight of brewing vinegar and 1 to 3 parts by weight of glacial acetic acid. The fruit juice is composed of 2 to 4 parts by weight of plum juice and 1 to 3 parts by weight of citron extract, the sauce is composed of 1 to 3 parts by weight of udon soybean soup, and the antioxidant is composed of 0.1 to 1 part by weight. The thickener consists of 0.01 to 0.1 parts by weight,
The udon soup contains 41 to 42 parts by weight of purified water, 19 to 21 parts by weight of soy sauce, 5.5 to 6.5 parts by weight of starch syrup, 1.5 to 2.5 parts by weight of high fructose, 4.5 to 5.5 parts by weight of katsuo extract, 0.5 to 1.5 parts by weight of soybean fermentation concentrate, 6.4 to 6.6 parts by weight of refined sugar, 10 to 10.5 parts by weight of refined salt, 6.5 to 6.8 parts by weight of MSG, 0.1 to 0.3 parts by weight of nucleic acid IG, 0.64 to 0.66 parts by weight of udon dashi, 0.22 to 0.24 parts by weight of katsuobushi flavor, 0.04 parts by weight of grapefruit seed extract. It consists of ∼0.06 parts by weight,
The antioxidant is a method of producing a sauce composition for super-alternatives, characterized in that it includes lycopene, anthocyanin, genistein, and rhodiola extract. 삭제delete
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Publication number Priority date Publication date Assignee Title
KR20060100374A (en) * 2004-09-29 2006-09-20 김근호 The manufacturing method of cooked sushi rice
JP2015208318A (en) * 2014-04-30 2015-11-24 株式会社Ｃｏｒｅｙａ Kakinoha-sushi and production method thereof, capable of ensuring that no specific component is contained
KR101802969B1 (en) 2017-09-14 2017-11-29 이행춘 Manufacturing method for vinegar composition for sushi rice and vinegar composition for sushi rice prepared the same
KR20180099573A (en) 2017-02-28 2018-09-05 김종원 Soy sauce and manufacturing method thereof
KR101961078B1 (en) * 2018-09-01 2019-03-26 이승진 Organic vinegar composition for Japanese vinegared rice

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20060100374A (en) * 2004-09-29 2006-09-20 김근호 The manufacturing method of cooked sushi rice
JP2015208318A (en) * 2014-04-30 2015-11-24 株式会社Ｃｏｒｅｙａ Kakinoha-sushi and production method thereof, capable of ensuring that no specific component is contained
KR20180099573A (en) 2017-02-28 2018-09-05 김종원 Soy sauce and manufacturing method thereof
KR101802969B1 (en) 2017-09-14 2017-11-29 이행춘 Manufacturing method for vinegar composition for sushi rice and vinegar composition for sushi rice prepared the same
KR101961078B1 (en) * 2018-09-01 2019-03-26 이승진 Organic vinegar composition for Japanese vinegared rice

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