KR20200014456A - Dressing sauce using Perilla frutescens sprouts leaf extract powder - Google Patents
Dressing sauce using Perilla frutescens sprouts leaf extract powder Download PDFInfo
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- KR20200014456A KR20200014456A KR1020180089010A KR20180089010A KR20200014456A KR 20200014456 A KR20200014456 A KR 20200014456A KR 1020180089010 A KR1020180089010 A KR 1020180089010A KR 20180089010 A KR20180089010 A KR 20180089010A KR 20200014456 A KR20200014456 A KR 20200014456A
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- 239000000843 powder Substances 0.000 title claims abstract description 180
- 244000124853 Perilla frutescens Species 0.000 title claims abstract description 100
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- DTOSIQBPPRVQHS-PDBXOOCHSA-N alpha-linolenic acid Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-N 0.000 description 6
- 239000004615 ingredient Substances 0.000 description 6
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- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 3
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- CYQFCXCEBYINGO-IAGOWNOFSA-N delta1-THC Chemical compound C1=C(C)CC[C@H]2C(C)(C)OC3=CC(CCCCC)=CC(O)=C3[C@@H]21 CYQFCXCEBYINGO-IAGOWNOFSA-N 0.000 description 3
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- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
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- MKXKFYHWDHIYRV-UHFFFAOYSA-N flutamide Chemical compound CC(C)C(=O)NC1=CC=C([N+]([O-])=O)C(C(F)(F)F)=C1 MKXKFYHWDHIYRV-UHFFFAOYSA-N 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- XMGQYMWWDOXHJM-UHFFFAOYSA-N limonene Chemical compound CC(=C)C1CCC(C)=CC1 XMGQYMWWDOXHJM-UHFFFAOYSA-N 0.000 description 2
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- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 235000019629 palatability Nutrition 0.000 description 2
- LVHLZMUFIYAEQB-UHFFFAOYSA-N perilla ketone Chemical compound CC(C)CCC(=O)C=1C=COC=1 LVHLZMUFIYAEQB-UHFFFAOYSA-N 0.000 description 2
- 239000011591 potassium Substances 0.000 description 2
- 229910052700 potassium Inorganic materials 0.000 description 2
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- RUMOYJJNUMEFDD-SNVBAGLBSA-N (R)-(+)-Perillaldehyde Natural products CC(=C)[C@H]1CCC(C=O)=CC1 RUMOYJJNUMEFDD-SNVBAGLBSA-N 0.000 description 1
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- NCYCYZXNIZJOKI-IOUUIBBYSA-N 11-cis-retinal Chemical compound O=C/C=C(\C)/C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-IOUUIBBYSA-N 0.000 description 1
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- 244000184734 Pyrus japonica Species 0.000 description 1
- 102000004330 Rhodopsin Human genes 0.000 description 1
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- 244000000231 Sesamum indicum Species 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 229930002877 anthocyanin Natural products 0.000 description 1
- 239000004410 anthocyanin Substances 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- 239000003472 antidiabetic agent Substances 0.000 description 1
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- 229910052791 calcium Inorganic materials 0.000 description 1
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- 239000005454 flavour additive Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000002641 glycemic effect Effects 0.000 description 1
- 235000021384 green leafy vegetables Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000001510 limonene Nutrition 0.000 description 1
- 229940087305 limonene Drugs 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- RUMOYJJNUMEFDD-UHFFFAOYSA-N perillyl aldehyde Chemical compound CC(=C)C1CCC(C=O)=CC1 RUMOYJJNUMEFDD-UHFFFAOYSA-N 0.000 description 1
- 239000008055 phosphate buffer solution Substances 0.000 description 1
- 235000021395 porridge Nutrition 0.000 description 1
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- 238000000844 transformation Methods 0.000 description 1
- 208000001072 type 2 diabetes mellitus Diseases 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
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Classifications
-
- 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
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- A23L27/11—Natural spices, flavouring agents or condiments; Extracts thereof obtained by solvent extraction
-
- 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
- A23V2200/328—Foods, ingredients or supplements having a functional effect on health having effect on glycaemic control and diabetes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
Abstract
Description
본 발명은 백소순 추출분말을 활용한 드레싱소스 및 이의 제조방법에 관한 것으로, 보다 상세하게는 백소순 추출분말의 향이 첨가재료와 조화를 이루며, 항당뇨 효과를 가지는 들깨야채드레싱과 들깨흑임자드레싱을 제공하는 백소순 추출분말을 활용한 드레싱소스 및 이의 제조방법에 관한 것이다.The present invention relates to a dressing sauce using a white soybean extract powder and a manufacturing method thereof. More specifically, the fragrance of white soybean extract powder is in harmony with the additive material, and provides perilla vegetable dressing and perilla black sesame dressing having an anti-diabetic effect. The present invention relates to a dressing sauce using a white soybean extract powder and a preparation method thereof.
백소자(白蘇子)는 꿀풀과 식물인 들깨 Perilla frutescens Britton 또는 P. frutescens var. japonica Hara의 여물은 씨로, 체내에서 합성되지 않는 필수지방산인 리놀레산과 고도의 불포화 지방산인 α-리놀렌산(α-linolenic acid)를 함유하고 있어, 혈관질환 및 성인병 예방에 탁월한 효과를 가지며, 철분 및 칼슘을 함유하고 있어 성장기의 어린이와 노인의 섭취에 적합하다.White porridge is the plant of Perilla frutescens Britton or P. frutescens var. Japonica Hara's trough is a seed that contains linoleic acid, an essential fatty acid that is not synthesized in the body, and α-linolenic acid, a highly unsaturated fatty acid, and has excellent effects in preventing vascular diseases and adult diseases. It is suitable for the intake of children and the elderly during the growing season.
백소엽(白蘇葉)에는 페릴라 알데히드, 리모넨, 페릴라 케톤 등이 다량 함유되어 있어 음식 섭취 시, 느끼한 맛이나 비린내 등을 감소시키는 잎채소로 이용되고 있다. 또한, 백소엽(白蘇葉) 추출물은 향료 및 화장품 첨가물로 사용되고 있으며, 이 뿐만 아니라, 약재 및 공업용 등 다양한 분야에 이용되고 있다.White leaf leaves contain a large amount of perilla aldehyde, limonene, and perilla ketone, and are used as leaf vegetables to reduce the taste and fishy smell when eating. In addition, white leaf extract (白 蘇葉) is used as a flavoring and cosmetic additives, as well as, it is used in various fields such as medicine and industrial use.
또한, 백소엽(白蘇葉)에는 오메가-3 계열의 지방산인 α-리놀레산 성분이 다량 함유되어 있으므로 동맥경화, 고혈압 등 혈관질환 및 성인병 예방에 탁월한 효과가 있으며, 특히, α-리놀렌산은 제2형 당뇨를 방지하는 항당뇨 효능을 가진다. (Lancet, 1991, 1, 1143-1146; Acta. Med. Scand. 1980, 208, 401-406; JAMA, 1976, 226, 1345-1346; J. Health Sci. 2000, 44, 489-492).In addition, the white lobule contains a large amount of the omega-3 fatty acid α-linoleic acid component is excellent in preventing vascular diseases and adult diseases such as arteriosclerosis, hypertension, in particular, α-linolenic acid type 2 Has antidiabetic efficacy in preventing diabetes. (Lancet, 1991, 1, 1143-1146; Acta. Med. Scand. 1980, 208, 401-406; JAMA, 1976, 226, 1345-1346; J. Health Sci. 2000, 44, 489-492).
백소순(白蘇筍)은 들깨의 어린 잎으로 철분과 칼슘, 칼륨 등의 무기질과 비타민C 등을 풍부하게 포함하고 있을 뿐만 아니라, 들깨 특유의 향을 강하게 가지고 있으나, 백소순 추출물을 단독으로 섭취할 경우, 특유의 향이 강해 소비자의 기호도가 감소하는 문제점이 발생할 수 있다.Baeksosun is a young leaf of perilla and contains abundant minerals such as iron, calcium and potassium, and vitamin C. It has a strong characteristic of perilla, but when ingested extract of Baeksosun alone In addition, the unique flavor is strong, there may be a problem that reduces the preference of the consumer.
본 발명은 상기와 같은 문제점을 해결하기 위해 창안된 것으로서, 백소순 추출분말의 향이 첨가재료와 조화를 이루며, 항당뇨 효과를 가지는 들깨야채드레싱과 들깨흑임자드레싱을 제공하는 백소순 추출분말을 활용한 드레싱소스 및 이의 제조방법을 제공하는 데 그 목적이 있다.The present invention has been made to solve the above problems, the fragrance of white soybean extract powder is in harmony with the additive material, dressing source using white soybean extract powder providing perilla vegetable dressing and perilla black sesame dressing having anti-diabetic effect And to provide a method for the production thereof.
본 발명은 상기와 같은 목적을 달성하기 위하여, 백소순 추출분말을 포함하는 드레싱소스를 제공한다.The present invention provides a dressing source comprising white powder extract powder in order to achieve the above object.
또한, 상기 드레싱소스는, 마요네즈, 양파, 간장, 올리고당, 설탕, 들깨가루, 잔탄검, 백소순 추출분말, 정제수, 미소된장, 사과식초, 참기름 및 천일염을 포함하는 것을 특징으로 할 수 있다.In addition, the dressing sauce, mayonnaise, onions, soy sauce, oligosaccharides, sugar, perilla powder, xanthan gum, white soybean extract powder, purified water, miso, apple cider vinegar, sesame oil and natural salt.
또한, 상기 드레싱소스는, 양파드레싱, 마요네즈, 양파, 간장, 올리고당, 설탕, 들깨가루, 잔탄검, 백소순 추출분말, 정제수 및 흑임자가루를 포함하는 것을 특징으로 할 수 있다. In addition, the dressing sauce, onion dressing, mayonnaise, onions, soy sauce, oligosaccharides, sugar, perilla powder, xanthan gum, white soybean extract powder, purified water and black sesame powder may be characterized.
또한, 상기 양파드레싱은, 양파, 올리고당, 설탕, 현미식초, 소금, 파슬리, 다진마늘 및 포도씨유를 포함하는 것을 특징으로 할 수 있다.In addition, the onion dressing may be characterized by including onions, oligosaccharides, sugar, brown rice vinegar, salt, parsley, chopped garlic and grape seed oil.
또한, 본 발명은 백소순 추출분말을 포함하는 드레싱소스의 제조방법에 있어서, (a) 세척 및 탈수하여 건조시킨 백소순 원료를 용매 추출하여 백소순 추출액을 얻은 후, 상기 백소순 추출액을 여과 및 감압 농축하여 백소순 추출소재를 제조하는 단계; (b) 상기 백소순 추출소재를 진공 하에서 동결건조 시킨 후, 분쇄하여 백소순 추출분말을 제조하는 단계; (c) 설탕 및 잔탄검을 제외한 드레싱소스 첨가재료를 준비하는 단계; (d) 준비된 첨가재료를 가열하여 끓이는 단계; (e) 설탕 및 잔탄검을 뭉치지 않도록 혼합하여 혼합물을 제조하는 단계 및 (f) 상기 (d)단계에서 끓인 첨가재료에 상기 혼합물을 혼합한 후, 95~98℃에서 4~5분 동안 가열하여 드레싱소스를 제조하는 단계를 포함하는 것을 특징으로 할 수 있다.In addition, the present invention provides a method for producing a dressing sauce comprising a white sprout extract powder, (a) washing and dehydrating dried white soybean raw material to obtain a white soybean extract, the white soybean extract is filtered and concentrated under reduced pressure Preparing an extract material; (b) lyophilizing the white cattle extract material under vacuum and then pulverizing to prepare the white cattle extract powder; (c) preparing a dressing sauce additive except for sugar and xanthan gum; (d) heating and boiling the prepared additives; (e) mixing the sugar and xanthan gum so as not to form a mixture, and (f) mixing the mixture with the additive material boiled in the step (d), and then dressing by heating at 95 to 98 ° C. for 4 to 5 minutes. It may be characterized by comprising the step of preparing a source.
또한, 상기 (c)단계는, 양파, 올리고당, 설탕, 현미식초, 소금, 파슬리, 다진마늘 및 포도씨유를 분쇄 및 혼합하여 양파드레싱을 제조하는 단계 및 설탕 및 잔탄검을 제외한 드레싱소스 첨가재료를 분쇄하는 단계를 포함하는 것을 특징으로 할 수 있다.In addition, the step (c), crushing and mixing onion, oligosaccharide, sugar, brown rice vinegar, salt, parsley, chopped garlic and grapeseed oil to prepare onion dressing and grinding the dressing sauce additives except sugar and xanthan gum It may be characterized in that it comprises a step.
또한, 상기 (c)단계의 드레싱소스 첨가재료는, 마요네즈, 양파, 간장, 올리고당, 설탕, 들깨가루, 잔탄검, 백소순 추출분말, 정제수를 포함하며, 미소된장, 사과식초, 참기름, 천일염, 양파드레싱 및 흑임자가루 중 하나 이상을 더 포함하는 것을 특징으로 할 수 있다.In addition, the dressing sauce additive material of step (c) includes mayonnaise, onion, soy sauce, oligosaccharide, sugar, perilla powder, xanthan gum, white soybean extract powder, purified water, miso, apple cider vinegar, sesame oil, sun salt, onion It may be characterized in that it further comprises one or more of the dressing and black sesame powder.
상기와 같이 구성되는 본 발명에 따른 백소순 추출분말을 활용한 드레싱소스 및 이의 제조방법에 의하면, 백소순 추출분말의 향이 첨가재료와 조화를 이루어 풍부한 향을 낼 수 있다.According to the dressing sauce using the white soybean extract powder and the manufacturing method thereof according to the present invention configured as described above, the fragrance of the white soybean extract powder is in harmony with the additive material to produce a rich aroma.
또한, 고소한 맛을 내므로 높은 소비자 기호도를 가지는 드레싱소스를 제공할 수 있다.In addition, it can provide a dressing sauce having a high consumer preference because it gives a taste.
또한, 오메가-3 계열의 지방산인 α-리놀레산 성분이 함유되어 있어, 항당뇨 효과를 가진다.In addition, it contains an α-linoleic acid component, which is an omega-3 fatty acid, and has an antidiabetic effect.
또한, 드레싱소스뿐만 아니라 다양한 식품 분야에 적용시킬 수 있다.In addition, it can be applied to various food fields as well as dressing sauce.
이하, 도면을 참조한 본 발명의 설명은 특정한 실시 형태에 대해 한정되지 않으며, 다양한 변환을 가할 수 있고 여러 가지 실시예를 가질 수 있다. 또한, 이하에서 설명하는 내용은 본 발명의 사상 및 기술 범위에 포함되는 모든 변환, 균등물 내지 대체물을 포함하는 것으로 이해되어야 한다.Hereinafter, the description of the present invention with reference to the drawings is not limited to the specific embodiments, various changes may be made and various embodiments may be provided. In addition, the contents described below should be understood to include all transformations, equivalents, and substitutes included in the spirit and technical scope of the present invention.
본 발명에서 사용되는 단수의 표현은 문맥상 명백하게 다르게 뜻하지 않는 한, 복수의 표현을 포함한다. 또한, 이하에서 기재되는 "포함하다", "구비하다" 또는 "가지다" 등의 용어는 명세서상에 기재된 특징, 숫자, 단계, 동작, 구성요소, 부품 또는 이들을 조합한 것이 존재함을 지정하려는 것으로 해석되어야 하며, 하나 또는 그 이상의 다른 특징들이나, 숫자, 단계, 동작, 구성요소, 부품 또는 이들을 조합한 것들의 존재 또는 부가 가능성을 미리 배제하지 않는 것으로 이해되어야 한다.As used herein, the singular forms "a", "an" and "the" include plural forms unless the context clearly indicates otherwise. In addition, the terms "comprise", "comprise" or "have" described below are intended to designate that the features, numbers, steps, operations, components, parts, or combinations thereof described in the specification exist. It is to be understood that it does not exclude in advance the possibility of the presence or the addition of one or more other features or numbers, steps, actions, components, parts or combinations thereof.
여기서, 반복되는 설명, 본 발명의 요지를 불필요하게 흐릴 수 있는 공지 기능, 및 구성에 대한 상세한 설명은 생략한다. 본 발명의 실시형태는 당 업계에서 평균적인 지식을 가진 자에게 본 발명을 보다 완전하게 설명하기 위해서 제공되는 것이다.Here, repeated descriptions, well-known functions and configurations that may unnecessarily obscure the subject matter of the present invention, and detailed description of the configuration will be omitted. Embodiments of the present invention are provided to more fully describe the present invention to those skilled in the art.
본 발명은 들깨야채드레싱 및 들깨흑임자드레싱을 제공하는 백소순 추출분말을 활용한 드레싱 소스를 제공한다.The present invention provides a dressing source utilizing perilla seed powder that provides perilla vegetable dressing and perilla black sesame dressing.
이러한 본 발명의 백소순 추출분말을 활용한 드레싱소스 제조방법은 (a) 백소순 추출소재를 제조하는 단계, (b) 백소순 추출분말을 제조하는 단계, (c) 설탕 및 잔탄검을 제외한 드레싱소스 첨가재료를 준비하는 단계, (d) 준비된 첨가재료를 가열하여 끓이는 단계, (e) 설탕 및 잔탄검을 혼합하여 혼합물을 제조하는 단계, (f) (d)단계에서 끓인 첨가재료에 혼합물을 혼합한 후 가열하여 드레싱소스를 제조하는 단계를 포함할 수 있다.The dressing sauce manufacturing method using the white soybean extract powder of the present invention comprises the steps of (a) preparing the white soybean extract material, (b) preparing the white soybean extract powder, (c) the dressing sauce additives except sugar and xanthan gum; Preparing, (d) heating the prepared additives to boil, (e) mixing sugar and xanthan gum to prepare a mixture, and (f) mixing the mixture with the boiled additives in step (d) and then heating it. It may include the step of preparing a dressing sauce.
이하에서 본 발명의 백소순 추출분말을 활용한 드레싱소스 제조방법을 더욱 상세히 설명하기로 한다.Hereinafter, a method of manufacturing a dressing sauce using the white cattle extract powder of the present invention will be described in more detail.
먼저, (a)단계는 백소순 원료를 1~5회 세척 및 300~1000rpm으로 10-12분간 탈수하고, 40~60℃에서 36~60시간 동안 건조시킨 다음, 백소순 원료 대비 10~30배 중량의 용매를 혼합한 후, 60~80℃에서 2~10시간 동안 용매 추출하여 백소순 추출액을 얻을 수 있다.First, the step (a) is washed 1-5 times and dehydrated at 300 ~ 1000rpm for 10-12 minutes, dried for 36 to 60 hours at 40 ~ 60 ℃, 10 ~ 30 times the weight of white soybean raw material After mixing the solvent, the solvent extraction at 60 ~ 80 ℃ for 2 to 10 hours to obtain a white soot extract.
바람직하게는, 백소순 원료를 1~5회 세척 및 400~600rpm으로 11분간 탈수하고, 40~50℃에서 48시간 동안 건조시킨 다음, 백소순 원료 대비 20배 중량의 40% 주정을 혼합한 후, 65~75℃에서 3~7시간 동안 용매 추출하여 백소순 추출액을 얻을 수 있다.Preferably, the white soybean raw material is washed 1-5 times and dehydrated at 400 to 600 rpm for 11 minutes, dried at 40 to 50 ° C. for 48 hours, and then mixed with 20 times the weight of 40% alcohol compared to the white soybean raw material, 65 Solvent extraction at ˜75 ° C. for 3-7 hours may yield a white pure extract.
이때, 백소순 원료에는 오메가-3 계열의 지방산인 α-리놀레산 성분이 다량 함유되어 있어 동맥경화, 고혈압 등 혈관질환 및 성인병을 예방하며, 특히, α-리놀렌산은 제2형 당뇨를 방지하는 항당뇨 효과를 가진다.At this time, Baek So-soon raw material contains a large amount of omega-3 fatty acid α-linoleic acid component to prevent vascular diseases and adult diseases such as arteriosclerosis, hypertension, and in particular, α- linolenic acid is anti-diabetic effect to prevent type 2 diabetes Has
이후, 2.5 kg/cm2이하의 압력에서 여과 및 20˚~40˚브릭스(Brix)까지 감압 농축하여 백소순 추출소재를 제조할 수 있다.Thereafter, filtration and concentration under reduced pressure to 20 ° ~ 40 ° Brix (Brix) at a pressure of 2.5 kg / cm 2 or less can be produced baekseoncho extract.
바람직하게는, 1.5 kg/cm2이하의 압력에서 여과 및 25˚~35˚ 브릭스(Brix)까지 감압 농축하여 백소순 추출소재를 제조할 수 있다.Preferably, the extract can be manufactured by filtering under reduced pressure to 1.5 kg / cm 2 or less and concentrated under reduced pressure to 25 ° ~ 35 ° Brix (Brix).
다음으로, (b)단계는 백소순 추출소재를 800mTorr이하의 진공 하에서, 48~96시간 동안 동결건조 시킨 후, 30~70 메쉬로 분쇄하여 백소순 추출분말을 제조할 수 있다.Next, the step (b) may be lyophilized for 48 to 96 hours under vacuum of 800 mTorr or less, and then pulverized to 30 ~ 70 mesh to produce white powder extract powder.
바람직하게는, 백소순 추출소재를 600mTorr이하의 진공 하에서, 60~84시간 동안 동결건조 시킨 후, 40~60 메쉬로 분쇄하여 백소순 추출분말을 제조할 수 있다.Preferably, the white soybean extract may be lyophilized for 60 to 84 hours under a vacuum of 600 mTorr or less, and then pulverized to 40 to 60 mesh to prepare the white soybean extract powder.
다음으로, (c)단계는 양파드레싱 제조단계 및 설탕 및 잔탄검을 제외한 드레싱소스 첨가재료를 분쇄하는 단계를 포함할 수 있다.Next, step (c) may include grinding the dressing sauce additives except for the onion dressing manufacturing step and sugar and xanthan gum.
양파드레싱 제조단계는, 백소순 추출분말을 활용한 드레싱소스의 첨가재료 중, 양파드레싱을 포함하는 경우에 실시되는 단계로, 양파, 올리고당, 설탕, 현미식초, 소금, 파슬리, 다진마늘 및 포도씨유를 분쇄 및 혼합하여 양파드레싱을 제조할 수 있다.Onion dressing manufacturing step is a step performed when onion dressing is included among dressing sauce additives using white powder extract powder, and onion, oligosaccharide, sugar, brown rice vinegar, salt, parsley, chopped garlic and grape seed oil Onion dressing may be prepared by grinding and mixing.
더욱 자세하게는, 양파를 찬물에 20~40분 동안 침지하여 매운맛을 제거한 후 양파의 물기를 털어 믹서기에 넣고, 포도씨유를 제외한 재료를 한번에 넣은 후 포도씨유는 2~4번에 걸쳐 나누어 넣어 퓨레 상태가 되도록 갈아 양파드레싱을 제조할 수 있다.More specifically, the onions are immersed in cold water for 20 to 40 minutes to remove the spicy taste, and then the onions are drained and placed in a blender, and the ingredients except grape seed oil are added at once, and the grape seed oil is divided into two to four times in pure state. Onion dressing can be prepared by grinding.
이때, 포도씨유를 한번에 다 넣을 경우, 재료가 덩어리져 퓨레 상태가 되지 않는다는 문제점이 발생할 수 있으며, 포도씨유를 4번 초과한 횟수로 나누어 넣는 경우, 제조시간이 길어져 비효율적이라는 문제점이 발생할 수 있다.In this case, when the grape seed oil is added all at once, there may be a problem that the material is not lumped puree, and when the grape seed oil is divided into four times the number of times, the production time is long and may be inefficient.
설탕 및 잔탄검을 제외한 드레싱소스 첨가재료를 분쇄하는 단계는 드레싱소스 첨가재료를 믹서기에 넣은 후, 퓨레 상태가 되도록 갈아내는 단계로, 이때, 드레싱 소스 첨가재료는 양파, 마요네즈, 간장, 올리고당, 설탕, 들깨가루, 잔탄검, 백소순 추출분말, 정제수를 포함하며, 미소된장, 사과식초, 참기름, 천일염, 양파드레싱 및 흑임자가루 중 하나 이상을 더 포함할 수 있다.Grinding the dressing sauce additives, except the sugar and xanthan gum is put into the blender, and then to the puree state, the dressing sauce additives are onion, mayonnaise, soy sauce, oligosaccharides, sugar, Perilla powder, xanthan gum, white soybean extract powder, and purified water, and may further include one or more of miso, apple vinegar, sesame oil, sun salt, onion dressing and black sesame powder.
더욱 자세하게는, 양파 130~140중량부, 마요네즈 205~215중량부, 간장 40~45중량부, 올리고당 85~95중량부, 설탕 115~125중량부, 들깨가루 45~51중량부, 잔탄검 0.05~0.15중량부, 백소순 추출분말 1.4~1.6중량부, 정제수 440~460중량부, 미소된장 13~17중량부, 사과식초 25~35중량부, 참기름 30~36중량부, 천일염 2.5~3.5중량부를 포함할 수 있다.More specifically, onions 130-140 parts, mayonnaise 205-215 parts, soy sauce 40-45 parts, oligosaccharides 85-95 parts, sugar 115-125 parts, perilla powder 45-51 parts, xanthan gum 0.05 ~ 0.15 parts by weight, 1.4-1.6 parts by weight of white soybean extract, 440-460 parts by weight of purified water, 13-17 parts by weight of fine miso, 25-35 parts by weight of apple vinegar, 30-36 parts by weight of sesame oil, 2.5-3.5 parts by weight of natural salt It may include.
바람직하게는, 양파 135중량부, 양파 135중량부, 마요네즈 210중량부, 간장 42중량부, 올리고당 90중량부, 설탕 120중량부, 들깨가루 48중량부, 잔탄검 0.1중량부, 백소순 추출분말 1.5중량부, 정제수 450중량부, 미소된장 15중량부, 사과식초 30중량부, 참기름 33중량부, 천일염 3중량부를 포함할 수 있다.Preferably, 135 parts by weight of onions, 135 parts by weight of onions, mayonnaise 210 parts by weight, soy sauce 42 parts by weight, oligosaccharide 90 parts by weight, sugar 120 parts by weight, perilla powder 48 parts by weight, xanthan gum 0.1 parts by weight, white soybean extract powder 1.5 By weight, 450 parts by weight of purified water, 15 parts by weight of fine miso, 30 parts by weight of apple cider vinegar, 33 parts by weight of sesame oil, 3 parts by weight of natural salt.
또한, 양파드레싱 190~210중량부, 양파 75~85중량부, 마요네즈 275~285중량부, 간장 22~26중량부, 올리고당 45~55중량부, 설탕 33~39중량부, 들깨가루 18~22중량부, 잔탄검 0.1~0.2중량부, 백소순 추출분말 1.8~2.2중량부, 정제수 170~190중량부, 흑임자가루 18~22중량부를 포함할 수 있다.In addition, onion dressing 190-210 parts by weight, onion 75-85 parts, mayonnaise 275-285 parts, soy sauce 22-26 parts, oligosaccharides 45-55 parts, sugar 33-39 parts, perilla powder 18-22 Weight parts, xanthan gum 0.1-0.2 parts by weight, white soybean extract powder 1.8-2.2 parts by weight, purified water 170-190 parts by weight, black sesame powder may include 18-22 parts by weight.
바람직하게는, 양파 드레싱 200중량부, 양파 80중량부, 마요네즈 280중량부, 간장 24중량부, 올리고당 50중량부, 설탕 36중량부, 들깨가루 20중량부, 잔탄검 0.15중량부, 백소순 추출분말 2중량부, 정제수 180중량부, 흑임자가루 20중량부를 포함할 수 있다.Preferably, 200 parts by weight of onion dressing, 80 parts by weight of onion, mayonnaise 280 parts by weight, soy sauce 24 parts by weight, oligosaccharide 50 parts by weight, sugar 36 parts by weight, perilla powder 20 parts by weight, xanthan gum 0.15 parts by weight, white soybean extract powder It may include 2 parts by weight, 180 parts by weight of purified water, 20 parts by weight of black sesame powder.
이때, 양파드레싱은 양파 140~160중량부, 설탕 25~35중량부, 올리고당 10~20중량부, 현미식초 55~65중량부, 소금 5~9중량부, 파슬리 0.3~0.7중량부, 다진마늘 2.2~2.8중량부, 포도씨유 65~75중량부를 포함할 수 있다.At this time, onion dressing is onion 140 ~ 160 parts by weight, sugar 25 ~ 35 parts by weight, oligosaccharide 10 ~ 20 parts by weight, brown rice vinegar 55 ~ 65 parts by weight, salt 5 ~ 9 parts by weight, parsley 0.3 ~ 0.7 parts by weight, minced garlic 2.2 to 2.8 parts by weight, grape seed oil may comprise 65 to 75 parts by weight.
바람직하게는, 양파 150중량부, 설탕 30중량부, 올리고당 15중량부, 현미식초 60중량부, 소금 7중량부, 파슬리 0.5중량부, 다진마늘 2.5중량부, 포도씨유 70중량부를 포함할 수 있다.Preferably, 150 parts by weight of onion, 30 parts by weight of sugar, oligosaccharide 15 parts by weight, brown rice vinegar 60 parts by weight, salt 7 parts by weight, parsley 0.5 parts by weight, minced garlic 2.5 parts by weight, grape seed oil may include 70 parts by weight. .
이 외에도, 항당뇨 효과를 극대화시키고, 새콤하고 달콤한 맛과 향을 증가시키기 위해 오디가루 및 무화과착즙액을 더 포함할 수 있다.In addition, to maximize the anti-diabetic effect, to increase the sour and sweet taste and aroma may be further included Odi powder and fig juice.
더욱 자세하게는, 양파 130~140중량부, 마요네즈 205~215중량부, 간장 40~45중량부, 올리고당 85~95중량부, 설탕 115~125중량부, 들깨가루 45~51중량부, 잔탄검 0.05~0.15중량부, 백소순 추출분말 1.4~1.6중량부, 정제수 440~460중량부, 미소된장 13~17중량부, 사과식초 25~35중량부, 참기름 30~36중량부, 천일염 2.5~3.5중량부, 오디가루 4~6중량부, 무화과착즙액 2~3중량부를 포함할 수 있다.More specifically, onions 130-140 parts, mayonnaise 205-215 parts, soy sauce 40-45 parts, oligosaccharides 85-95 parts, sugar 115-125 parts, perilla powder 45-51 parts, xanthan gum 0.05 ~ 0.15 parts by weight, white soybean extract powder 1.4 ~ 1.6 parts by weight, purified water 440 ~ 460 parts by weight, micro soybean paste 13 ~ 17 parts by weight, apple vinegar 25 ~ 35 parts by weight, sesame oil 30 ~ 36 parts, sun salt 2.5 ~ 3.5 parts by weight , 4 to 6 parts by weight of Audi powder, and 2 to 3 parts by weight of undiluted juice.
바람직하게는, 양파 135중량부, 양파 135중량부, 마요네즈 210중량부, 간장 42중량부, 올리고당 90중량부, 설탕 120중량부, 들깨가루 48중량부, 잔탄검 0.1중량부, 백소순 추출분말 1.5중량부, 정제수 450중량부, 미소된장 15중량부, 사과식초 30중량부, 참기름 33중량부, 천일염 3중량부, 오디가루 5중량부, 무화과착즙액 2.5중량부를 포함할 수 있다.Preferably, 135 parts by weight of onions, 135 parts by weight of onions, mayonnaise 210 parts by weight, soy sauce 42 parts by weight, oligosaccharide 90 parts by weight, sugar 120 parts by weight, perilla powder 48 parts by weight, xanthan gum 0.1 parts by weight, white soybean extract powder 1.5 By weight, 450 parts by weight of purified water, 15 parts by weight of miso miso, 30 parts by weight of apple cider vinegar, 33 parts by weight of sesame oil, 3 parts by weight of natural salt, 5 parts by weight of Odi powder, 2.5 parts by weight of uncondensed juice.
또한, 양파드레싱 190~210중량부, 양파 75~85중량부, 마요네즈 275~285중량부, 간장 22~26중량부, 올리고당 45~55중량부, 설탕 33~39중량부, 들깨가루 18~22중량부, 잔탄검 0.1~0.2중량부, 백소순 추출분말 1.8~2.2중량부, 정제수 170~190중량부, 오디가루 4~6중량부, 무화과착즙액 2~3중량부, 흑임자가루 18~22중량부를 포함할 수 있다.In addition, onion dressing 190-210 parts by weight, onion 75-85 parts, mayonnaise 275-285 parts, soy sauce 22-26 parts, oligosaccharides 45-55 parts, sugar 33-39 parts, perilla powder 18-22 Parts by weight, xanthan gum 0.1-0.2 parts by weight, white soybean extract powder 1.8-2.2 parts by weight, purified water 170-190 parts by weight, 4 to 6 parts by weight of odi powder, 2 to 3 parts by weight of unsweetened juice, 18 to 22 parts by weight of black sesame powder It may include wealth.
바람직하게는, 양파 드레싱 200중량부, 양파 80중량부, 마요네즈 280중량부, 간장 24중량부, 올리고당 50중량부, 설탕 36중량부, 들깨가루 20중량부, 잔탄검 0.15중량부, 백소순 추출분말 2중량부, 정제수 180중량부, 오디가루 5중량부, 무화과착즙액 2.5중량부, 흑임자가루 20중량부를 포함할 수 있다.Preferably, 200 parts by weight of onion dressing, 80 parts by weight of onion, mayonnaise 280 parts by weight, soy sauce 24 parts by weight, oligosaccharide 50 parts by weight, sugar 36 parts by weight, perilla powder 20 parts by weight, xanthan gum 0.15 parts by weight, white soybean extract powder It may include 2 parts by weight, purified water 180 parts by weight, 5 parts by weight of odyne powder, 2.5 parts by weight of unsweetened juice solution, 20 parts by weight of black sesame powder.
오디는, 안토시아닌 성분을 다량 포함하고 있다. 이에 따라, 눈의 망막에서 빛을 분해하고 재합성하는 로돕신 성분의 재생을 촉진시켜 눈을 보호하며 시력 회복에 탁월한 효과를 가진다.Audi contains a large amount of anthocyanin components. Accordingly, it promotes the regeneration of rhodopsin, which breaks down and resynthesizes light in the retina of the eye, thus protecting the eyes and having an excellent effect on vision recovery.
또한, 오디는, 혈당 강하 성분은 DNJ가 풍부하여 체내 혈당 수치를 낮추어 항당뇨 효과를 가진다. 또한, 오디는 포도산 및 사과산이 풍부하여 당뇨 환자가 자주 느끼는 갈증 해소에도 탁월한 효과를 가진다.In addition, Audi has an anti-diabetic effect by lowering blood glucose levels in the body due to abundant DNJ components. In addition, Audi is rich in grape acid and malic acid, and has an excellent effect on quenching the thirst often felt by diabetics.
무화과는, 펙틴 성분을 다량 포함하고 있으며, 이에 따라, 급격한 혈당 상승을 조절하므로 당뇨병 예방에 탁월한 효과를 가진다. 또한, 칼륨을 포함하고 있어 체내의 나트륨을 외부로 배출시키며, 이에 따라, 혈압 상승을 억제하므로 고혈압 예방에 탁월한 효과를 가진다.Figs contain a large amount of pectin components and, accordingly, have an excellent effect in preventing diabetes because they regulate rapid blood sugar rise. In addition, it contains potassium to discharge sodium in the body to the outside, thereby suppressing the increase in blood pressure, thereby having an excellent effect in preventing hypertension.
이때, 오디가루가 4중량부 미만일 경우, 항당뇨 효과가 충분히 일어나지 않으며, 6중량부를 초과할 경우, 제조원가가 증가하여 경제성이 저하되는 문제점이 발생할 수 있다.At this time, if the weight of the odyne powder is less than 4 parts by weight, the anti-diabetic effect does not occur sufficiently, and if it exceeds 6 parts by weight, the manufacturing cost increases and economical problems may occur.
또한, 무화과착즙액이 2중량부 미만일 경우, 항당뇨 효과가 충분히 일어나지 않으며, 3중량부를 초과할 경우, 드레싱의 제형이 묽어지는 문제점이 발생할 수 있다.In addition, when the non-condensed juice is less than 2 parts by weight, the anti-diabetic effect does not occur sufficiently, and when more than 3 parts by weight, a problem of thinning of the formulation of the dressing may occur.
다음으로, (d)단계는 분쇄된 첨가재료를 가열하여 끓이는 단계로, 첨가재료의 표면에서 기포가 발생할 때까지 끓이는 것이 바람직하다.Next, step (d) is a step of heating and boiling the pulverized additive material, which is preferably boiled until bubbles are generated on the surface of the additive material.
다음으로, (e)단계는 설탕 및 잔탄검을 뭉치지 않도록 혼합하여 혼합물을 제조하는 단계로, 이때, 설탕 및 잔탄검을 제대로 혼합하지 않고 뭉쳐진 상태로 분쇄된 첨가재료에 혼합하는 경우, 제대로 혼합되지 않아 드레싱의 오일층이 분리되어 맛 및 풍미가 저하된다는 문제점이 발생할 수 있다.Next, step (e) is a step of preparing a mixture by mixing sugar and xanthan gum so as not to agglomerate, in which case the sugar and xanthan gum are not mixed properly and mixed with the pulverized additives, which are not mixed properly, so that the dressing is not properly mixed. The oil layer of the separation may cause a problem that the taste and flavor is reduced.
다음으로, (f)단계는 (d)단계에서 끓인 첨가재료에 (e)단계에서 제조한 혼합물을 혼합한 후, 95~98℃에서 3~5분 동안 가열하여 드레싱소스를 제조하는 단계로, 이때, 전체 재료가 뭉치지 않도록 교반하면서 가열하는 것이 바람직하다.Next, step (f) is a step of preparing a dressing sauce by mixing the mixture prepared in step (e) with the additive material boiled in step (d), and then heated at 95 ~ 98 ℃ for 3 to 5 minutes, At this time, it is preferable to heat, stirring, so that the whole material may not aggregate.
이때, 95℃ 미만의 온도로 가열할 경우, 드레싱소스의 재료가 충분히 섞이지 않는다는 문제점이 발생할 수 있으며, 98℃를 초과할 경우, 드레싱소스에서 탄 향이 난다는 문제점이 발생할 수 있다.At this time, when heated to a temperature of less than 95 ℃, a problem that the material of the dressing source is not sufficiently mixed may occur, and if it exceeds 98 ℃, may cause a problem that burnt in the dressing source.
또한, 3분 미만으로 가열할 경우, 드레싱소스의 점도가 묽어진다는 문제점이 발생할 수 있으며, 5분을 초과할 경우, 드레싱소스에서 탄 향이 난다는 문제점이 발생할 수 있다.In addition, when heated to less than 3 minutes, a problem that the viscosity of the dressing source may be diluted may occur, if it exceeds 5 minutes, there may be a problem that burnt in the dressing source.
이하에서, 본 발명의 실험예에 따라 도출한 바람직한 실시예에 따른 백소순 추출분말을 활용한 드레싱소스에 대하여 상세하게 설명하기로 한다.Hereinafter, the dressing source using the white soybean extract powder according to the preferred embodiment derived according to the experimental example of the present invention will be described in detail.
[ [ 실험예Experimental Example 1] One] 백소순So Soon Baek 추출분말 첨가 들깨양파드레싱의 제조 Preparation of Perilla Perilla Dressing with Extract Powder
백소순 추출분말 첨가 들깨양파드레싱에 포함되는 첨가재료의 적절한 배합비를 도출하기 위해 예비실험에 따라 최적 배합비를 결정하였다.The optimum blending ratio was determined according to preliminary experiments in order to derive the proper blending ratio of the additives included in perilla perilla seed dressing.
1) 1차 예비실험1) First Preliminary Experiment
양파 45g, 마요네즈 70g, 간장 14g, 올리고당 30g, 설탕 45g, 들깨가루 16g, 미소된장 5g, 식초 10g, 참기름 11g, 소금 1g
(2) 들깨양파드레싱 수정 및 보완 필요내용
- 설탕 45g->30g
- 간장 14g->10g(1) Perilla perilla dressing additives
Onions 45g, mayonnaise 70g, soy sauce 14g, oligosaccharide 30g, sugar 45g, perilla powder 16g, miso miso 5g, vinegar 10g, sesame oil 11g, salt 1g
(2) Modified and supplemented contents of perilla seed dressing
45g sugar to 30g sugar
Soy sauce 14g-> 10g
- 드레싱의 풍미를 위해 사과식초로 변경-Increased harmony of main and subsidiary ingredients of Perilla perilla dressing-Change sugar 45g-> 30g, soy sauce 14g-> 10g to control sweet and salty taste
-Changed to apple cider vinegar for dressing flavor
2) 2차 예비실험2) 2nd preliminary experiment
양파 45g, 마요네즈 70g, 간장 10g, 올리고당 30g, 설탕 30g, 들깨가루 16g, 미소된장 5g, 식초 10g, 참기름 11g, 소금 1g
(2) 들깨양파드레싱 수정 및 보완 필요내용
- 설탕 45g->30g,
- 간장 14g->10g(1) Perilla perilla dressing additives
Onion 45g, mayonnaise 70g, soy sauce 10g, oligosaccharide 30g, sugar 30g, perilla powder 16g, miso miso 5g, vinegar 10g, sesame oil 11g, salt 1g
(2) Modified and supplemented contents of perilla seed dressing
-45 g-> 30 g of sugar,
Soy sauce 14g-> 10g
3) 3차 예비실험3) 3rd preliminary experiment
양파 45g, 마요네즈 70g, 간장 14g, 올리고당 30g, 설탕 45g, 들깨가루 16g, 미소된장 5g, 식초 10g, 참기름 11g, 소금 1g, 백소순 추출분말 1g
(2) 들깨양파드레싱 수정 및 보완 필요내용
백소순 추출분말 1g->0.5g(1) Perilla perilla dressing additives
Onion 45g, mayonnaise 70g, soy sauce 14g, oligosaccharide 30g, sugar 45g, perilla powder 16g, miso miso 5g, vinegar 10g, sesame oil 11g, salt 1g, white soybean extract powder 1g
(2) Modified and supplemented contents of perilla seed dressing
White Soybean Extract Powder 1g-> 0.5g
4) 최적 배합비 결정4) Determination of Optimal Mixing Ratio
상기 [표 3]의 결과에 따라, 백소순 추출분말 첨가 들깨양파드레싱의 최적 배합비를 양파 45g, 마요네즈 70g, 간장 14g, 올리고당 30g, 설탕 45g, 들깨가루 16g, 미소된장 5g, 식초 10g, 참기름 11g, 소금 1g, 백소순 추출분말 0.5g로 결정하였다.According to the results of [Table 3], the optimum blending ratio of perilla seed powder added perilla seed powder with onion 45g, mayonnaise 70g, soy sauce 14g, oligosaccharides 30g, sugar 45g, sesame powder 16g, miso miso 5g, vinegar 10g, sesame oil 11g, 1 g of salt and 0.5 g of white cattle powder were determined.
이에 따르면, 백소순 추출분말의 향 및 첨가재료의 향이 조화를 이루어 풍부한 향을 내는 드레싱소스를 제조할 수 있다.According to this, the fragrance of the white soot extract powder and the fragrance of the additive material can be harmonized to produce a dressing sauce having a rich aroma.
[[ 실험예Experimental Example 2] 2] 백소순So Soon Baek 추출분말 첨가 Extract powder added 사과들깨드레싱의Apples 제조 Produce
백소순 추출분말 첨가 사과들깨드레싱에 포함되는 첨가재료의 적절한 배합비를 도출하기 위해 예비실험에 따라 최적 배합비를 결정하였다.The optimum blending ratio was determined according to preliminary experiments in order to derive an appropriate blending ratio of the additives included in the apple sesame dressing.
1) 1차 예비실험1) First Preliminary Experiment
양파 10g, 간장 13g, 올리고당 15g, 생들깨가루 8g, 사과 30g, 설탕 23g, 맛술 15g, 사과식초 20g, 포도씨유 11g, 건파슬리 0.2g
(2) 사과들깨드레싱 수정 및 보완 필요내용
생들깨가루 8g->볶음 들깨가루 8g(1) apple and sesame dressing additives
Onion 10g, Soy Sauce 13g, Oligosaccharide 15g, Raw Sesame Powder 8g, Apple 30g, Sugar 23g, Flavor 15g, Apple Vinegar 20g, Grapeseed Oil 11g, Dried Parsley 0.2g
(2) Necessity to correct and supplement apple sesame dressing
Raw Perilla Powder 8g-> Stir Fried Perilla Powder 8g
2) 2차 예비실험2) 2nd preliminary experiment
양파 10g, 간장 13g, 올리고당 15g, 볶음들깨가루 8g, 사과 30g, 설탕 23g, 맛술 15g, 사과식초 20g, 포도씨유 11g, 건파슬리 0.2g, 백소순 추출분말 1g
(2) 사과들깨드레싱 수정 및 보완 필요내용
- 볶음들깨가루 8g->5g
- 백소순 추출분말 1g->0.5g(1) apple sesame dressing Additive material
Onion 10g, Soy Sauce 13g, Oligosaccharide 15g, Fried Perilla Powder 8g, Apple 30g, Sugar 23g, Flavor 15g, Apple Vinegar 20g, Grapeseed Oil 11g, Dry Parsley 0.2g, White Soybean Extract Powder 1g
(2) Necessity to correct and supplement apple sesame dressing
-Fried perilla powder 8g-> 5g
-White Soybean Extract Powder 1g-> 0.5g
- 백소순 추출분말의 향이 강해, 첨가량을 가감하여 향 조화 비교 필요-The amount of fried perilla powder must be added or subtracted to adjust the perilla flavor-The aroma and taste of the apple make dressing and vegetables well
-The fragrance of white soybean extract powder is strong.
3) 3차 예비실험3) 3rd preliminary experiment
양파 10g, 간장 13g, 올리고당 15g, 볶음들깨가루 5g, 사과 30g, 설탕 23g, 맛술 15g, 사과식초 20g, 포도씨유 11g, 건파슬리 0.2g, 백소순 추출분말 0.5g(1) apple and sesame dressing additives
Onion 10g, Soy Sauce 13g, Oligosaccharide 15g, Fried Perilla Powder 5g, Apple 30g, Sugar 23g, Flavor 15g, Apple Vinegar 20g, Grapeseed Oil 11g, Dry Parsley 0.2g, White Soybean Extract Powder 0.5g
4) 최적 배합비 결정4) Determination of Optimal Mixing Ratio
상기 [표 6]의 결과에 따라, 백소순 추출분말 첨가 사과들깨드레싱의 최적 배합비를 양파 10g, 간장 13g, 올리고당 15g, 볶음들깨가루 5g, 사과 30g, 설탕 23g, 맛술 15g, 사과식초 20g, 포도씨유 11g, 건파슬리 0.2g, 백소순 추출분말 0.5g로 결정하였다.According to the result of [Table 6], the optimum blending ratio of apple sesame dressing with white soybean extract powder was 10g onion, soy sauce 13g, oligosaccharide 15g, fried sesame powder 5g, apple 30g, sugar 23g, sake 15g, apple vinegar 20g, grapeseed oil 11 g, dried parsley 0.2g, white soybean extract powder 0.5g.
이에 따르면, 백소순 추출분말의 향 및 첨가재료의 향이 조화를 이루어 풍부한 향을 내는 드레싱소스를 제조할 수 있다.According to this, the fragrance of the white soot extract powder and the fragrance of the additive material can be harmonized to produce a dressing sauce having a rich aroma.
[[ 실험예Experimental Example 3] 3] 백소순So Soon Baek 추출분말 첨가 Extract powder added 들깨흑임자드레싱의Perilla black dressing 제조 Produce
백소순 추출분말 첨가 들깨흑임자드레싱에 포함되는 첨가재료의 적절한 배합비를 도출하기 위해 예비실험에 따라 최적 배합비를 결정하였다.The optimum blending ratio was determined according to preliminary experiments to derive the proper blending ratio of the additives included in perilla black sesame dressing.
1) 1차 예비실험1) First Preliminary Experiment
양파 150g, 설탕 30g, 올리고당 15g, 현미식초 60g, 소금 7g, 파슬리 0.5g, 다진마늘 2.5g, 포도씨유 70g
(2) 들깨흑임자드레싱 첨가재료
양파 드레싱 64g, 양파 33g, 마요네즈 70g, 간장 11g, 올리고당 25g, 설탕 10g, 소금 1g, 볶음들깨가루 10g, 흑임자가루 5g
(3) 들깨흑임자드레싱 수정 및 보완 필요내용
- 흑임자가루 5g->3g
- 볶음들깨가루 10g->5g
- 소금 1g->0g
- 간장 11g->10g
- 양파드레싱 64g-> 50g
- 양파 33g-> 20g(1) onion dressing additives
Onion 150g, Sugar 30g, Oligosaccharide 15g, Brown Rice Vinegar 60g, Salt 7g, Parsley 0.5g, Minced Garlic 2.5g, Grape Seed Oil 70g
(2) Perilla Black Sesame Dressing Additives
Onion dressing 64g, onion 33g, mayonnaise 70g, soy sauce 11g, oligosaccharide 25g, sugar 10g, salt 1g, fried perilla powder 10g, black sesame powder 5g
(3) Necessity to correct and supplement perilla black seed dressing
-Black sesame powder 5g-> 3g
-Stir-Fried Perilla Powder 10g-> 5g
Salt 1g-> 0g
Soy sauce 11g-> 10g
-Onion Dressing 64g-> 50g
-Onion 33g-> 20g
- 양파의 맛과 향이 강해 양파드레싱, 양파의 첨가량 가감 필요-When adding 10g of stir-fried persimmon, the perilla fragrance is strong and needs to be added or decreased.- The addition of salt and soy sauce is required to supplement the salty taste.
-Onion dressing and strong addition of onion need to be added because of strong taste and aroma of onion
2) 2차 예비실험2) 2nd preliminary experiment
양파 드레싱 50g, 양파 20g, 마요네즈 70g, 간장 10g, 올리고당 25g, 설탕 10g, 볶음들깨가루 5g, 백소순 추출분말 1g, 흑임자가루 3g
(2) 들깨흑임자드레싱 수정 및 보완 필요내용
- 흑임자가루 3g->5g
- 백소순 추출분말 1->0.5g(1) Perilla Black Sesame Dressing Additives
Onion dressing 50g, onion 20g, mayonnaise 70g, soy sauce 10g, oligosaccharide 25g, sugar 10g, fried perilla powder 5g, white soybean extract powder 1g, black sesame powder 3g
(2) Necessity to correct and supplement black sesame seed dressing
-Black sesame powder 3g-> 5g
-White Soybean Extract Powder 1-> 0.5g
- 양파드레싱과 양파의 첨가량 가감에 의해 양파향이 감소하여 전체적인 맛의 조화 상승
- 백소순 향이 강하여 백소순 추출분말 첨가량 가감 필요-The saltiness decreases with the addition of salt and soy sauce, and the taste of mayonnaise goes well together.-When black sesame powder is added, the taste of sweet sesame seeds increases and the aroma of perilla is required.
-Onion dressing decreases the onion flavor by adding or subtracting the added amount of onions to enhance the harmony of the overall taste
-Because of its strong fragrance of white soybean, it is necessary to add or decrease the amount of extract
3) 3차 예비실험3) 3rd preliminary experiment
양파 드레싱 50g, 양파 20g, 마요네즈 70g, 간장 10g, 올리고당 25g, 설탕 10g, 볶음들깨가루 5g, 백소순 추출분말 0.5g, 흑임자가루 5g(1) Perilla Black Sesame Dressing Additives
Onion dressing 50g, onion 20g, mayonnaise 70g, soy sauce 10g, oligosaccharide 25g, sugar 10g, fried perilla powder 5g, white soybean extract powder 0.5g, black sesame powder 5g
4) 최적 배합비 결정4) Determination of Optimal Mixing Ratio
상기 [표 9]의 결과에 따라, 백소순 추출분말 첨가 들깨흑임자드레싱의 최적 배합비를 양파 드레싱 50g, 양파 20g, 마요네즈 70g, 간장 10g, 올리고당 25g, 설탕 10g, 볶음들깨가루 5g, 백소순 추출분말 0.5g, 흑임자가루 5g으로 결정하였다.According to the result of [Table 9], the optimum blending ratio of perilla black sesame dressing with white sesame extract powder was 50 g onion dressing, onion 20 g, mayonnaise 70 g, soy sauce 10 g, oligosaccharide 25 g, sugar 10 g, roasted sesame powder 5 g, white sesame extract powder 0.5 g , Black sesame powder was determined as 5g.
이에 따르면, 백소순 추출분말의 향 및 첨가재료의 향이 조화를 이루어 풍부한 향을 낼 뿐만 아니라 고소한 맛을 가지므로 높은 소비자 기호도를 가지는 드레싱소스를 제조할 수 있다.According to this, the fragrance of the white powder extract powder and the fragrance of the additive material not only produce a rich aroma but also have a savory taste, so that a dressing sauce having high consumer preference can be manufactured.
[ [ 실험예Experimental Example 4] 4] 백소순So Soon Baek 추출분말 첨가 Extract powder added 들깨겨자드레싱의Perilla dressing 제조 Produce
백소순 추출분말 첨가 들깨겨자드레싱에 포함되는 첨가재료의 적절한 배합비를 도출하기 위해 예비실험에 따라 최적 배합비를 결정하였다.The optimum blending ratio was determined according to preliminary experiments in order to derive the proper blending ratio of the additives contained in perilla seedling dressing.
1) 1차 예비실험1) First Preliminary Experiment
간장 11g, 설탕 30g, 생들깨가루 7g, 아몬드가루 15g, 땅콩분말 20g, 연겨자 14g, 현미식초 22g, 다진마늘 12g, 소금 5g, 참기름 11g, 꿀 15g, 맛술 45g
(2) 들깨겨자드레싱 수정 및 보완 필요내용
- 생들깨가루 7g->볶음들깨가루 5g
- 간장 11g→10g
- 소금 5g→2g
- 현미식초 22g->사과식초 22g(1) Korean mustard dressing additives
Soy sauce 11g, Sugar 30g, Raw sesame powder 7g, Almond powder 15g, Peanut powder 20g, Mustard 14g, Brown rice vinegar 22g, Minced garlic 12g, Salt 5g, Sesame oil 11g, Honey 15g, Flavor 45g
(2) Necessity to correct and supplement the dressing
-Raw perilla powder 7g-> Stir fried perilla powder 5g
-11g → 10g soy sauce
-5g salt → 2g
-Brown Rice Vinegar 22g-> Apple Vinegar 22g
- 견과류의 고소함과 연겨자의 톡 쏘는 매콤함이 잘 어울림
- 상큼한 맛을 증가시키기 위해 현미식초를 사과식초로 변경 필요-Changed raw sesame powder into fried sesame powder-Need to add soy sauce and salt to control salty and bitter taste
-Nut's savory taste and tangy spicy
-Need to change brown rice vinegar to apple vinegar to increase fresh taste
2) 2차 예비실험2) 2nd preliminary experiment
간장 10g, 설탕 30g, 볶음들깨가루 5g, 아몬드가루 15g, 땅콩분말 20g, 연겨자 14g, 사과식초 22g, 다진마늘 12g, 소금 2g, 참기름 11g, 꿀 15g, 맛술 45g
(2) 들깨겨자드레싱 수정 및 보완 필요내용
- 다진마늘 12g-> 5g
- 간장 10g->9g
- 소금 2g->1g(1) Korean mustard dressing additives
Soy sauce 10g, Sugar 30g, Fried perilla powder 5g, Almond powder 15g, Peanut powder 20g, Mustard 14g, Apple vinegar 22g, Minced garlic 12g, Salt 2g, Sesame oil 11g, Honey 15g, Flavor 45g
(2) Necessity to correct and supplement the dressing
-12g minced garlic-5g
Soy sauce 10g-> 9g
Salt 2g-> 1g
3) 3차 예비실험3) 3rd preliminary experiment
간장 9g, 설탕 30g, 볶음들깨가루 5g, 아몬드가루 15g, 땅콩분말 20g, 연겨자 14g, 사과식초 22g, 다진마늘 5g, 소금 1g, 참기름 11g, 꿀 15g, 맛술 45g, 백소순 추출분말 1g
(2) 들깨겨자드레싱 수정 및 보완 필요내용
백소순 추출분말 1g->0.5g(1) Korean mustard dressing additives
Soy sauce 9g, sugar 30g, fried perilla powder 5g, almond flour 15g, peanut powder 20g, mustard 14g, apple vinegar 22g, minced garlic 5g, salt 1g, sesame oil 11g, honey 15g, sake 45g, white soybean powder 1g
(2) Necessity to correct and supplement the dressing
White Soybean Extract Powder 1g-> 0.5g
4) 최적 배합비 결정4) Determination of Optimal Mixing Ratio
상기 [표 12]의 결과에 따라, 백소순 추출분말 첨가 들깨겨자드레싱의 최적 배합비를 간장 9g, 설탕 30g, 볶음들깨가루 5g, 아몬드가루 15g, 땅콩분말 20g, 연겨자 14g, 사과식초 22g, 다진마늘 5g, 소금 1g, 참기름 11g, 꿀 15g, 맛술 45g, 백소순 추출분말 0.5g로 결정하였다.According to the result of [Table 12], the optimum blending ratio of perilla seedlings with white powder extract powder is 9g soy sauce, sugar 30g, fried perilla powder 5g, almond flour 15g, peanut powder 20g, mustard 14g, apple vinegar 22g, minced garlic 5 g, 1 g of salt, 11 g of sesame oil, 15 g of honey, 45 g of liquor, and 0.5 g of white soybean extract powder were determined.
이에 따르면, 백소순 추출분말의 향 및 첨가재료의 향이 조화를 이루어 풍부한 향을 내는 드레싱소스를 제조할 수 있다.According to this, the fragrance of the white soot extract powder and the fragrance of the additive material can be harmonized to produce a dressing sauce having a rich aroma.
또한, 연겨자, 마늘, 참기름 등이 전통 한국적인 느낌을 주어 특색 있는 드레싱소스를 제조할 수 있다.In addition, mustard, garlic, sesame oil, etc. give a traditional Korean feel to produce a distinctive dressing sauce.
[[ 실시예Example 1] One]
들깨양파드레싱소스의 물성을 보완하기 위해, 최적 배합비의 첨가재료에 정제수 및 잔탄검을 추가로 첨가하였다.In order to supplement the physical properties of the perilla seed dressing sauce, purified water and xanthan gum were further added to the additive material in an optimum blending ratio.
백소순 원료를 3회 세척 및 500rpm으로 11분간 탈수하고, 45℃에서 48시간 동안 건조시킨 다음, 백소수 원료 대비 20배 중량의 40% 주정을 혼합한 후, 70℃에서 5시간 동안 용매 추출하여 백소순 추출액을 제조하였다.Wash the white soybean raw material three times and dehydrate at 500 rpm for 11 minutes, dry at 45 ° C. for 48 hours, mix 40% alcohol at 20 times the weight of white raw water, and then extract the solvent at 70 ° C. for 5 hours. An extract was prepared.
백소순 추출액을 2.5 kg/cm2이하의 압력에서 여과한 후, 30˚브릭스(Brix)까지 감압 농축하여 백소순 추출소재를 제조하였다.After filtering the white cattle extract at a pressure of 2.5 kg / cm 2 or less, and concentrated under reduced pressure to 30 ° Brix (Brix) to produce a white cattle extract material.
백소순 추출소재를 600mTorr의 진공 하에서 72시간 동안 동결건조한 후, 50 메쉬로 분쇄하여 백소순 추출분말을 제조하였다.The white cattle extract was lyophilized for 72 hours under a vacuum of 600 mTorr, and then pulverized to 50 mesh to prepare an extract of white cattle.
첨가재료로 양파 45중량부, 마요네즈 70중량부, 간장 14중량부, 올리고당 30중량부, 들깨가루 16중량부, 미소된장 5중량부, 식초 10중량부, 참기름 11중량부, 소금 1중량부, 백소순 추출분말 0.5중량부, 정제수 150중량부를 믹서기에 넣고, 퓨레 상태가 되도록 갈아낸 후, 표면에서 기포가 발생할 때까지 가열하여 끓인다.Additional ingredients include 45 parts of onion, 70 parts of mayonnaise, 14 parts of soy sauce, 30 parts of oligosaccharide, 16 parts of perilla powder, 5 parts of fine miso, 5 parts of vinegar, 11 parts of sesame oil, 1 part of salt, 0.5 parts by weight of white soybean extract powder and 150 parts by weight of purified water are placed in a blender, ground to a puree state, and then heated and boiled until bubbles are generated on the surface.
설탕 45중량부, 잔탄검 0.033중량부를 뭉치지 않도록 혼합하여 혼합물을 제조하고, 끓인 첨가재료와 혼합한 후, 96℃에서 4분동안 교반하면서 가열하여 들깨양파드레싱소스를 제조하였다.45 parts by weight of sugar and 0.033 parts by weight of xanthan gum were mixed to prepare a mixture, mixed with boiled additives, and then heated at 96 ° C. for 4 minutes with stirring to prepare perilla perilla dressing sauce.
[[ 실시예Example 2] 2]
사과들깨드레싱소스의 물성을 보완하기 위해, 최적 배합비의 첨가재료에 정제수 및 잔탄검을 추가로 첨가하였다.In order to supplement the physical properties of the apple sesame dressing sauce, purified water and xanthan gum were further added to the additive material in an optimum blending ratio.
백소순 원료를 3회 세척 및 500rpm으로 11분간 탈수하고, 45℃에서 48시간 동안 건조시킨 다음, 백소수 원료 대비 20배 중량의 40% 주정을 혼합한 후, 70℃에서 5시간 동안 용매 추출하여 백소순 추출액을 제조하였다.Wash the white soybean raw material three times and dehydrate at 500 rpm for 11 minutes, dry at 45 ° C. for 48 hours, mix 40% alcohol at 20 times the weight of white raw water, and then extract the solvent at 70 ° C. for 5 hours. An extract was prepared.
백소순 추출액을 2.5 kg/cm2이하의 압력에서 여과한 후, 30˚브릭스(Brix)까지 감압 농축하여 백소순 추출소재를 제조하였다.After filtering the white cattle extract at a pressure of 2.5 kg / cm 2 or less, and concentrated under reduced pressure to 30 ° Brix (Brix) to produce a white cattle extract material.
백소순 추출소재를 600mTorr의 진공 하에서 72시간 동안 동결건조한 후, 50 메쉬로 분쇄하여 백소순 추출분말을 제조하였다.The white cattle extract was lyophilized for 72 hours under a vacuum of 600 mTorr, and then pulverized to 50 mesh to prepare an extract of white cattle.
첨가재료로 양파 10중량부, 간장 13g, 올리고당 15중량부, 볶음들깨가루 5중량부, 사과 30중량부, 맛술 15중량부, 사과식초 20중량부, 포도씨유 11중량부, 건파슬리 0.2중량부, 백소순 추출분말 0.5중량부, 정제수 150중량부를 믹서기에 넣고, 퓨레 상태가 되도록 갈아낸 후, 표면에서 기포가 발생할 때까지 가열하여 끓인다.Additional ingredients: 10 parts onion, 13 g soy sauce, 15 parts oligosaccharide, 5 parts stir fried perilla, 30 parts apple, 15 parts tasting, 20 parts apple cider vinegar, 11 parts grape seed oil, 0.2 parts dry parsley , 0.5 parts by weight of white soybean extract powder, 150 parts by weight of purified water were put into a blender, and then ground to a puree state, and then heated and boiled until bubbles were generated from the surface.
설탕 23중량부, 잔탄검 0.017중량부를 뭉치지 않도록 혼합하여 혼합물을 제조하고, 끓인 첨가재료와 혼합한 후, 96℃에서 4분동안 교반하면서 가열하여 사과들깨드레싱소스를 제조하였다.23 parts by weight of sugar and 0.017 parts by weight of xanthan gum were mixed to prepare a mixture, mixed with boiled additives, and heated at 96 ° C. for 4 minutes with stirring to prepare an apple sesame dressing sauce.
[[ 실시예Example 3] 3]
들깨흑임자드레싱소스의 물성을 보완하기 위해, 최적 배합비의 첨가재료에 정제수 및 잔탄검을 추가로 첨가하였다.In order to supplement the physical properties of black sesame seed dressing sauce, purified water and xanthan gum were further added to the additive material in an optimum blending ratio.
백소순 원료를 3회 세척 및 500rpm으로 11분간 탈수하고, 45℃에서 48시간 동안 건조시킨 다음, 백소수 원료 대비 20배 중량의 40% 주정을 혼합한 후, 70℃에서 5시간 동안 용매 추출하여 백소순 추출액을 제조하였다.Wash the white soybean raw material three times and dehydrate at 500 rpm for 11 minutes, dry at 45 ° C. for 48 hours, mix 40% alcohol at 20 times the weight of white raw water, and then extract the solvent at 70 ° C. for 5 hours. An extract was prepared.
백소순 추출액을 2.5 kg/cm2이하의 압력에서 여과한 후, 30˚브릭스(Brix)까지 감압 농축하여 백소순 추출소재를 제조하였다.After filtering the white cattle extract at a pressure of 2.5 kg / cm 2 or less, and concentrated under reduced pressure to 30 ° Brix (Brix) to produce a white cattle extract material.
백소순 추출소재를 600mTorr의 진공 하에서 72시간 동안 동결건조한 후, 50 메쉬로 분쇄하여 백소순 추출분말을 제조하였다.The white cattle extract was lyophilized for 72 hours under a vacuum of 600 mTorr, and then pulverized to 50 mesh to prepare an extract of white cattle.
양파 150중량부를 찬물에 30분 동안 침지한 후, 물기를 털어 믹서기에 넣고, 설탕 30중량부, 올리고당 15중량부, 현미식초 60중량부, 소금 7중량부, 파슬리 0.5중량부, 다진마늘 2.5중량부를 한번에 넣고, 포도씨유 70중량부를 3번에 걸쳐 나누어 넣어 퓨레 상태가 되도록 갈아 양파드레싱을 제조하였다.After immersing 150 parts by weight in cold water for 30 minutes, shake off the water and put into a blender, 30 parts by weight of sugar, 15 parts by weight of oligosaccharide, 60 parts by weight of brown rice vinegar, 7 parts by weight of salt, 0.5 parts by weight of parsley, 2.5 parts of chopped garlic Part was put at a time, and divided into 70 parts by weight of grape seed oil three times to make a puree dressing dressing.
첨가재료로 양파 드레싱 50중량부, 양파 20중량부, 마요네즈 70중량부, 간장 10중량부, 올리고당 25중량부, 볶음들깨가루 5중량부, 백소순 추출분말 0.5중량부, 정제수 45중량부, 흑임자가루 5중량부를 믹서기에 넣고, 퓨레 상태가 되도록 갈아낸 후, 표면에서 기포가 발생할 때까지 가열하여 끓인다.Additional ingredients include 50 parts of onion dressing, 20 parts of onion, 70 parts of mayonnaise, 10 parts of soy sauce, 25 parts of oligosaccharide, 5 parts of fried perilla powder, 0.5 parts of pure white powder, 45 parts of purified water, black sesame powder Put 5 parts by weight in a blender, grind to puree state, heat and boil until bubbles are generated on the surface.
설탕 10중량부, 잔탄검 0.038중량부를 뭉치지 않도록 혼합하여 혼합물을 제조하고, 끓인 첨가재료와 혼합한 후, 96℃에서 4분동안 교반하면서 가열하여 들깨흑임자드레싱을 제조하였다.10 parts by weight of sugar and 0.038 parts by weight of xanthan gum were mixed to prevent agglomeration, mixed with boiled additives, and heated at 96 ° C. for 4 minutes to prepare perilla black sesame dressing.
[[ 실시예Example 4] 4]
들깨겨자드레싱소스의 물성을 보완하기 위해, 최적 배합비의 첨가재료에 정제수 및 잔탄검을 추가로 첨가하였다.In order to supplement the physical properties of the perilla mustard dressing sauce, purified water and xanthan gum were further added to the additive material in an optimum blending ratio.
백소순 원료를 3회 세척 및 500rpm으로 11분간 탈수하고, 45℃에서 48시간 동안 건조시킨 다음, 백소수 원료 대비 20배 중량의 40% 주정을 혼합한 후, 70℃에서 5시간 동안 용매 추출하여 백소순 추출액을 제조하였다.Wash the white soybean raw material three times and dehydrate at 500 rpm for 11 minutes, dry at 45 ° C. for 48 hours, mix 40% alcohol at 20 times the weight of white raw water, and then extract the solvent at 70 ° C. for 5 hours. An extract was prepared.
백소순 추출액을 2.5 kg/cm2이하의 압력에서 여과한 후, 30˚브릭스(Brix)까지 감압 농축하여 백소순 추출소재를 제조하였다.After filtering the white cattle extract at a pressure of 2.5 kg / cm 2 or less, and concentrated under reduced pressure to 30 ° Brix (Brix) to produce a white cattle extract material.
백소순 추출소재를 600mTorr의 진공 하에서 72시간 동안 동결건조한 후, 50 메쉬로 분쇄하여 백소순 추출분말을 제조하였다.The white cattle extract was lyophilized for 72 hours under a vacuum of 600 mTorr, and then pulverized to 50 mesh to prepare an extract of white cattle.
첨가재료로 간장 9중량부, 설탕 30중량부, 볶음들깨가루 5중량부, 아몬드가루 15중량부, 땅콩분말 20중량부, 연겨자 14중량부, 사과식초 22중량부, 다진마늘 5중량부, 소금 1중량부, 참기름 11중량부, 꿀 15중량부, 맛술 45중량부, 백소순 추출분말 0.5중량부, 정제수 150중량부를 믹서기에 넣고, 퓨레 상태가 되도록 갈아낸 후, 표면에서 기포가 발생할 때까지 가열하여 끓인다.As additives, 9 parts by weight of soy sauce, 30 parts by weight of sugar, 5 parts by weight of fried perilla powder, 15 parts by weight of almond flour, 20 parts by weight of peanut powder, 14 parts by weight of mustard, 22 parts by weight of vinegar, 5 parts by weight of minced garlic, 1 part by weight of salt, 11 parts by weight of sesame oil, 15 parts by weight of honey, 45 parts by weight of liquor, 0.5 parts by weight of white soybean extract powder, 150 parts by weight of purified water, put into a blender, grind to a pure state, and then until bubbles are formed on the surface Heat and boil.
설탕 30중량부, 잔탄검 0.024중량부를 뭉치지 않도록 혼합하여 혼합물을 제조하고, 끓인 첨가재료와 혼합한 후, 96℃에서 4분동안 교반하면서 가열하여 들깨겨자드레싱을 제조하였다.30 parts by weight of sugar and 0.024 parts by weight of xanthan gum were mixed to prepare a mixture, mixed with boiled additives, and then heated with stirring at 96 ° C. for 4 minutes to prepare perilla seed dressing.
[[ 비교예Comparative example 1] One]
시판되는 참깨흑임자드레싱을 구매하여 준비하였다.Commercial sesame black sesame dressings were purchased and prepared.
[[ 비교예Comparative example 2] 2]
시판되는 들깨드레싱을 구매하여 준비하였다.Commercial perilla dressings were purchased and prepared.
[[ 시험예Test Example 1] 관능평가 1 1] sensory evaluation 1
실시예 1 내지 4의 색, 향, 농도, 맛, 신맛, 짠맛, 단맛, 뒷맛, 기호도를 관능평가에 의해 측정하였다.Color, aroma, concentration, taste, sourness, salty taste, sweetness, aftertaste and palatability of Examples 1 to 4 were measured by sensory evaluation.
패널은 대학생, 대학원생, 일반소비자 각각 남자 10명, 여자 10명(총 남자 30명, 여자 30명)을 선정하여 6점척도법(1: 매우 나쁨, 2: 나쁨, 3: 약간 나쁨, 4: 약간 좋음, 5: 좋음, 6: 매우 좋음)에 의하여 평가하였으며, 그 결과는 하기 [표 13]와 같다.The panel selected 10 males and 10 females (30 males and 30 females) for college students, graduate students, and general consumers, respectively, and the 6-point scale method (1: very bad, 2: bad, 3: slightly bad, 4: slightly Good, 5: good, 6: very good), the results are shown in Table 13 below.
상기 [표 13]의 결과로 보아, 실시예 1 및 3의 색, 농도, 맛, 단맛, 뒷맛, 기호도 등 전체적인 측정 결과가 실시예 2 및 4에 비해 우수함을 알 수 있으며, 이에 따라, 실시예 1 내지 4 중, 실시예 1 및 3을 최종 드레싱소스로 결정하였다.As a result of [Table 13], it can be seen that the overall measurement results, such as color, concentration, taste, sweetness, aftertaste, preference of Example 1 and 3 is superior to Examples 2 and 4, accordingly, Example Of 1 to 4, Examples 1 and 3 were determined as the final dressing sauce.
[[ 시험예Test Example 2] 관능평가 2 2] sensory evaluation 2
실시예 1 및 3과 비교예 1 및 2의 색, 향, 농도, 맛, 신맛, 짠맛, 단맛, 뒷맛, 기호도를 관능평가에 의해 측정하였다.Color, aroma, concentration, taste, sourness, salty taste, sweetness, aftertaste and palatability of Examples 1 and 3 and Comparative Examples 1 and 2 were measured by sensory evaluation.
패널은 대학생, 대학원생, 일반소비자 각각 남자 10명, 여자 10명(총 남자 30명, 여자 30명)을 선정하여 6점척도법(1: 매우 나쁨, 2: 나쁨, 3: 약간 나쁨, 4: 약간 좋음, 5: 좋음, 6: 매우 좋음)에 의하여 평가하였으며, 그 결과는 하기 [표 14]와 같다.The panel selected 10 males and 10 females (30 males and 30 females) for college students, graduate students, and general consumers, respectively, and the 6-point scale method (1: very bad, 2: bad, 3: slightly bad, 4: slightly Good, 5: good, 6: very good), the results are shown in Table 14 below.
상기 [표 14]의 결과로 보아, 실시예 1 및 3의 향, 농도, 맛, 신맛, 짠맛, 단맛, 뒷맛, 기호도 등 전체적인 측정 결과가 비교예 1 및 2에 비해 우수함을 알 수 있다.As a result of the above [Table 14], it can be seen that the overall measurement results, such as aroma, concentration, taste, sourness, salty taste, sweetness, aftertaste, preference of Example 1 and 3 is superior to Comparative Examples 1 and 2.
이하에서는, 관능평가에 의해 최종 드레싱소스로 결정된 들깨양파드레싱 및 들깨흑임자드레싱의 물성을 보완한 레시피를 확립하기 위해, 실험을 실시하여 최종 레시피를 확립하였다.In the following, experiments were conducted to establish a final recipe in order to establish a recipe complementing the physical properties of perilla perilla dressing and perilla perilla dressing determined as the final dressing source by sensory evaluation.
[[ 실험예Experimental Example 5] 5] 백소순So Soon Baek 추출분말 첨가 들깨양파드레싱의 최종 End of Perilla Perilla Dressing with Extract Powder 레시피recipe 확립 Establish
1) 예비실험1) Preliminary Experiment
- 양파 135g, 마요네즈 210g, 간장 42g, 올리고당 90g, 설탕 120g, 들깨가루 48g, 잔탄검 0.1~1g, 백소순 추출분말 1.5g, 정제수 150~450g, 미소된장 15g, 사과식초 30g, 참기름 33g, 천일염 3g
- 정제수 및 잔탄검의 중량을 다르게 여러 번 실험하여 최적 배합비를 도출해냄(1) Additives
-Onions 135g, Mayonnaise 210g, Soy Sauce 42g, Oligosaccharide 90g, Sugar 120g, Perilla Powder 48g, Xanthan Gum 0.1 ~ 1g, White Soybean Extract Powder 1.5g, Purified Water 150 ~ 450g, Miso Soup 15g, Apple Vinegar 30g, Sesame Oil 33g, Natural Salt 3g
-Experiment with different weights of purified water and xanthan gum several times to derive the optimum blending ratio
2) 최종 레시피 확립2) Establish final recipe
상기 [표 15]의 결과에 따라, 백소순 추출분말 첨가 들깨양파드레싱의 최종 레시피를 확립하였다.According to the result of [Table 15], the final recipe of perilla perilla seed dressing with white powder extract powder was established.
[[ 실험예Experimental Example 6] 6] 백소순So Soon Baek 추출분말 첨가 Extract powder added 들깨흑임자드레싱의Perilla black dressing 최종 final 레시피recipe 확립 Establish
1) 예비실험1) Preliminary Experiment
- 양파드레싱
: 양파 150g, 설탕 30g, 올리고당 15g, 현미식초 60g, 소금 7g, 파슬리 0.5g, 다진마늘 2.5g, 포도씨유 70g
- 양파 드레싱 200g, 양파 80g, 마요네즈 280g, 간장 24g, 올리고당 50g, 설탕 36g, 볶음들깨가루 20g, 잔탄검 0.15g, 정제수 180g~450g, 백소순 추출분말 2g, 흑임자가루 20g
- 정제수의 중량을 다르게 여러 번 실험하여 최적 배합비를 도출해냄(1) Additives
-Onion Dressing
: Onion 150g, Sugar 30g, Oligosaccharide 15g, Brown Rice Vinegar 60g, Salt 7g, Parsley 0.5g, Minced Garlic 2.5g, Grape Seed Oil 70g
-Onion dressing 200g, onion 80g, mayonnaise 280g, soy sauce 24g, oligosaccharide 50g, sugar 36g, stir fried perilla 20g, xanthan gum 0.15g, purified water 180g ~ 450g, white soybean powder 20g, black sesame powder 20g
-Experiment with different weight of purified water several times to derive the optimum blending ratio
2) 최종 레시피 확립2) Establish final recipe
상기 [표 17]의 결과에 따라, 양파드레싱 및 백소순 추출분말 첨가 들깨흑임자드레싱의 최종 레시피를 확립하였다.According to the result of [Table 17], the final recipe of perilla black sesame dressing with onion dressing and white soybean extract powder was established.
추가로, 백소순 추출분말을 활용한 드레싱소스의 효능을 극대화시키기 위해 오디가루 및 무화과착즙액을 추가로 포함하는 백소순 추출분말을 활용한 드레싱소스의 최종 레시피를 확립하였다.In addition, in order to maximize the efficacy of the dressing sauce using the white soybean extract powder, the final recipe of the dressing sauce using the white soybean extract powder further comprising a mulberry powder and fig juice.
[[ 실시예Example 5] 5]
실시예 1의 제조방법 중, 설탕 및 잔탄검을 뭉치지 않도록 혼합하여 혼합물을 제조하는 과정에 오디가루 및 무화과착즙액을 추가로 혼합하여 제조하여 들깨양파드레싱을 제조하였다. 최종 레시피는 하기 [표 20]에 기재한 바와 같다.In the manufacturing method of Example 1, and mixed with sugar and xanthan gum to prevent agglomeration in the process of preparing a mixture by mixing the mulberry powder and juice of figs was prepared perilla perilla parsley dressing. The final recipe is as described in Table 20 below.
그 외 제조방법은 실시예 1의 제조방법과 동일하다.The other manufacturing method is the same as the manufacturing method of Example 1.
[[ 실시예Example 6] 6]
실시예 3의 제조방법 중, 설탕 및 잔탄검을 뭉치지 않도록 혼합하여 혼합물을 제조하는 과정에 오디가루 및 무화과착즙액을 추가로 혼합하여 제조하여 들깨흑임자드레싱을 제조하였다. 최종 레시피는 하기 [표 21]에 기재한 바와 같다.In the manufacturing method of Example 3, the mixture was prepared by further mixing the udi powder and the unsweetened juice solution in the process of mixing the sugar and xanthan gum to not agglomerate to prepare perilla black sesame dressing. The final recipe is as described in Table 21 below.
그 외 제조방법은 실시예 3의 제조방법과 동일하다.The other manufacturing method is the same as the manufacturing method of Example 3.
[[ 시험예Test Example 3] 3] 항당뇨능Antidiabetic activity 측정 Measure
실시예 1, 3, 5 및 6과 비교예 1 및 2의 항당뇨능을 측정하기 위해 α-글루코시다아제의 저해 활성능을 측정하였다.Inhibitory activity of α-glucosidase was measured to measure antidiabetic activity of Examples 1, 3, 5 and 6 and Comparative Examples 1 and 2.
분석을 위해, 실시예 1, 3, 5 및 6과 비교예 1 및 2의 저해활성은 ρ-니트로페닐-알파-D-글루코피라노사이드(ρ-nitrophenyl-α-D-glucopyranoside)를 기질로 하여 측정하였다.For the analysis, the inhibitory activities of Examples 1, 3, 5 and 6 and Comparative Examples 1 and 2 were determined by using ρ-nitrophenyl-alpha-D-glucopyranoside as a substrate. It was measured by.
0.1M 인산완충용액(pH 6.8) 40㎕에 실시예 1, 3, 5 및 6과 비교예 1 및 2 10㎕를 각각 첨가한 후 0.1unit/mL로 희석한 효소용액 25㎕를 첨가하였다. ρ-니트로페닐-알파-D-글루코피라노사이드(ρ-nitrophenyl-α-D-glucopyranoside) 25㎕ 첨가한 후 37℃에서 30분간 반응시키고 0.2M 탄산나트륨 용액(sodium carbonate solution) 100㎕를 첨가한 후 반응을 종결시켜 유리된 ρ-니트로페놀(ρ-nitrophenol)의 생성량을 405nm에서 측정하였다.To 40 μl of 0.1 M phosphate buffer solution (pH 6.8), 10 μl of Examples 1, 3, 5, and 6 and Comparative Examples 1 and 2 were added, respectively, and 25 μl of the enzyme solution diluted to 0.1 unit / mL was added. 25 μl of ρ-nitrophenyl-alpha-D-glucopyranoside was added, followed by reaction for 30 minutes at 37 ° C., and 100 μl of 0.2 M sodium carbonate solution. After the reaction was terminated, the amount of free ρ-nitrophenol was measured at 405 nm.
이후, α-글루코시다아제의 활성도를 50% 감소시키기 위한 실시예 1, 3, 5와 비교예 1 및 2의 농도를 IC50으로 나타내었다. 그 결과는 하기 [표 22]과 같다.Thereafter, the concentrations of Examples 1, 3, and 5 and Comparative Examples 1 and 2 for reducing the activity of α-glucosidase by 50% are expressed as IC 50 . The results are shown in the following [Table 22].
상기 [표 22]에 의하면, 실시예 5, 6, 1, 2 순으로 적은 농도로도 α-글루코시다아제의 활성도를 효과적으로 저해함을 알 수 있다. 이에 따라, 본 발명은 백소순 추출분말을 포함하여 항당뇨 효과를 가지므로 당뇨 환자뿐만 아니라 혈당 조절이 필요한 소비자에게 높은 기능성을 나타내는 것을 알 수 있다.According to the above [Table 22], it can be seen that the activity of α-glucosidase is effectively inhibited even at the smallest concentrations in the order of Examples 5, 6, 1, and 2. Accordingly, the present invention has an anti-diabetic effect, including the extract of white soybean powder, so it can be seen that it exhibits high functionality not only for diabetic patients but also for consumers in need of glycemic control.
또한, 백소순 추출분말의 향과 첨가재료의 향이 조화를 이루어 풍부한 향을 낼 뿐만 아니라 고소한 맛을 가지므로 높은 소비자 기호도를 가지는 것을 알 수 있다.In addition, it can be seen that the aroma of the white soybean extract powder and the aroma of the additive material not only produce a rich aroma but also have a savory taste, and thus have high consumer preference.
이상에서, 본 발명의 바람직한 실시예를 들어 상세하게 설명하였으나, 본 발명은 상기 실시예에 한정되는 것은 아니며, 본 발명의 기술적 사상의 범위 내에서 당 분야에서 통상의 지식을 가진 자에 의하여 여러 가지 변형이 가능하다.In the above, the present invention has been described in detail with reference to preferred embodiments, but the present invention is not limited to the above embodiments, and various modifications may be made by those skilled in the art within the scope of the technical idea of the present invention. Modifications are possible.
Claims (5)
Dressing sauce using white cattle extract powder.
상기 드레싱소스는,
마요네즈, 양파, 간장, 올리고당, 설탕, 들깨가루, 잔탄검, 백소순 추출분말, 정제수, 미소된장, 사과식초, 참기름 및 천일염을 포함하는 것을 특징으로 하는 백소순 추출분말을 활용한 드레싱소스.
The method of claim 1,
The dressing sauce,
Dressing sauce using mayonnaise, onion, soy sauce, oligosaccharides, sugar, perilla powder, xanthan gum, white soybean extract powder, purified water, miso, apple cider vinegar, sesame oil and sun salt.
상기 드레싱소스는,
양파드레싱, 마요네즈, 양파, 간장, 올리고당, 설탕, 들깨가루, 잔탄검, 백소순 추출분말, 정제수 및 흑임자가루를 포함하는 것을 특징으로 하는 백소순 추출분말을 활용한 드레싱소스.
The method of claim 1,
The dressing sauce,
Onion dressing, mayonnaise, onions, soy sauce, oligosaccharides, sugar, perilla powder, xanthan gum, white soybean extract powder, purified water and black sesame powder, dressing source using white soybean extract powder.
상기 양파드레싱은,
양파, 올리고당, 설탕, 현미식초, 소금, 파슬리, 다진마늘 및 포도씨유를 포함하는 것을 특징으로 하는 백소순 추출분말을 활용한 드레싱소스.
The method of claim 3, wherein
The onion dressing,
Dressing sauce using an extract powder of white soybean, comprising onion, oligosaccharide, sugar, brown rice vinegar, salt, parsley, chopped garlic and grape seed oil.
(a) 세척 및 탈수하여 건조시킨 백소순 원료를 용매 추출하여 백소순 추출액을 얻은 후, 상기 백소순 추출액을 여과 및 감압 농축하여 백소순 추출소재를 제조하는 단계;
(b) 상기 백소순 추출소재를 진공 하에서 동결건조 시킨 후, 분쇄하여 백소순 추출분말을 제조하는 단계;
(c) 설탕 및 잔탄검을 제외한 드레싱소스 첨가재료를 준비하는 단계;
(d) 준비된 첨가재료를 가열하여 끓이는 단계;
(e) 설탕 및 잔탄검을 뭉치지 않도록 혼합하여 혼합물을 제조하는 단계 및
(f) 상기 (d)단계에서 끓인 첨가재료에 상기 혼합물을 혼합한 후, 95~98℃에서 4~5분 동안 가열하여 드레싱소스를 제조하는 단계를 포함하는 백소순 추출분말을 활용한 드레싱소스의 제조방법.
In the manufacturing method of the dressing sauce using white powder extract powder,
(a) washing and dehydrating dried white cattle raw material to obtain a white cattle pure extract, and then filtering the white cattle pure extract and concentrating under reduced pressure to prepare a white cattle extract material;
(b) lyophilizing the white cattle extract material under vacuum and then pulverizing to prepare the white cattle extract powder;
(c) preparing a dressing sauce additive except for sugar and xanthan gum;
(d) heating and boiling the prepared additives;
(e) mixing the sugar and the xanthan gum so as not to form a mixture, and
(f) mixing the mixture with the additive material boiled in step (d), and then heating at 95 to 98 ° C. for 4 to 5 minutes to prepare a dressing sauce. Manufacturing method.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2770878C1 (en) * | 2021-03-19 | 2022-04-22 | Федеральное государственное автономное образовательное учреждение высшего образования "Белгородский государственный национальный исследовательский университет" (НИУ "БелГУ") | Method for producing a vitamin d-enriched mayonnaise sauce |
| KR20220093491A (en) * | 2020-12-28 | 2022-07-05 | 정현경 | A manufacturing method for dressing sauce contained a potato strand |
| KR102463398B1 (en) * | 2021-11-10 | 2022-11-09 | 유한회사 쌍교프라임 | Salad dressing and manufacturing method thereof |
| KR102651582B1 (en) * | 2023-07-19 | 2024-03-26 | 주식회사 본초장원 | Salad dressing composition |
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2018
- 2018-07-31 KR KR1020180089010A patent/KR20200014456A/en active IP Right Grant
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20220093491A (en) * | 2020-12-28 | 2022-07-05 | 정현경 | A manufacturing method for dressing sauce contained a potato strand |
| RU2770878C1 (en) * | 2021-03-19 | 2022-04-22 | Федеральное государственное автономное образовательное учреждение высшего образования "Белгородский государственный национальный исследовательский университет" (НИУ "БелГУ") | Method for producing a vitamin d-enriched mayonnaise sauce |
| KR102463398B1 (en) * | 2021-11-10 | 2022-11-09 | 유한회사 쌍교프라임 | Salad dressing and manufacturing method thereof |
| KR102651582B1 (en) * | 2023-07-19 | 2024-03-26 | 주식회사 본초장원 | Salad dressing composition |
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