KR20170035296A - A composition comprising cooking wine of Allium hookeri and jaggery and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a liquefied syrup containing triacylglycerol, triacylglyceryl, triacylglycine and grapefruit seed extract, and a process for preparing the same, and relates to a method of producing a triacylglycerol derivative having a deodorizing effect against the antimicrobial activity and a peculiar smell of fish, By including the grapefruit seed extract which can extend the re-distance and the shelf life of the food, it is possible to provide the taste using natural functional material.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a liqueur,

The present invention relates to a liquefied liqueur including a triangle and a re-distance and a method of producing the same.

The method of adding wine or sake such as wine or sake to meat or seafood is widely used regardless of whether it is western or eastern, but these wines or sake are utilized directly for drinking and cooking, It is distinguished from a liquor which is not consumed but used only for cooking.

Cooking wine, also known as mirin or mire, is a kind of alcohol used for cooking, and is made by adding seasoning to rice wine. The sugar produced in the process of making alcohol is dissolved with alcohol, giving soft and sweet flavor, and it is seasoned to be good for cooking. In addition, alcohol is used mainly for fish or meat dishes because it removes fishy smell, and it has sweetness and can reduce the amount of sugar to be put into food.

Allium hookeri is called "root leek" and is a vegetable that is mainly consumed in Myanmar and India. It is a favorite vegetable such as Korean wave or garlic. The sweet, bitter, and spicy flavor is called "trifoliate". It is also known that dietary sulfur compounds are 6 times more abundant than garlic and contain more protein, sugar, fiber, ascorbic acid, phytosterol and total phenol than onions. Myanmar mushrooms are sold in the domestic market, and the cultivation and the house cultivation suitable for the climate or the land of our country are actively being carried out.

Anti-cancer, anti-diabetic, anti-dementia, antioxidant and antimicrobial effects are disclosed in Korean Patent Laid-Open Publication No. 2014-0033918 and Korean Patent No. 1300794 ≪ / RTI > discloses a seasoning which includes a dessert.

Jaggery is the most widely used sweetener in India and is a traditional unrefined sugar consumed in Asia, Africa, Latin America and the Caribbean. The re-distillation is produced in a concentrated state without separating molasses or crystals from sugarcane or palm juice. It has a dark brown color and is composed of about 50% sucrose, 20% of phosgene and ash, other insoluble components such as proteins and fibers ≪ / RTI > Common sugars are chemically treated sugarcane, so all the nutrients are removed, but the re-distillation is more than 50 times more natural minerals than sugar, because sugarcane or palm juice is made by boiling without chemical treatment. In addition, the sugar contained in refined sugar is the simplest form, so as soon as it enters the body, it is immediately absorbed from the blood vessels and emits energy at once, but the re-distance is a combination of sugar and minerals, Because it is in the form of a slow absorption rate of the body is slow to dissipate energy, such as sugar is better than the body is called a medicinal sugar, has recently attracted attention as a natural sweetener.

Re-distance is also useful for people with anemia and pregnant women who are rich in iron and are useful for controlling blood pressure because of their relatively low sodium content. They are good for dieting because they have an effect of lowering the water content in the body. They are rich in antioxidants, . As prior art related to re-distance, Korean Patent Laid-Open Publication No. 2015-0033853 discloses a functional sugar using re-distance.

Grapefruit seed extract (GFSE) is extracted from grapefruit seeds as well as flesh and white thin film. Its components are fatty acids and flavonoids. It is a colorless to yellow powder or a viscous liquid. It is a natural flavoring agent with a slight peculiar smell and bitter taste. It is not soluble in water and dissolves in ethanol and glycerin.

As a prior art related to grapefruit seed extract, [Cho, S. H. et al., 1990; Cho, S. H. et al., 1995; Reagor, L. et al., 2002; Xiong, H. Y. et al., 1998) discloses that the grapefruit seed extract has antibacterial, antifungal and antioxidative properties and is almost non-toxic to sodium benzoate and potassium sorbate. In particular, the prior art [Choi, Won Kyun et al., 2000; Giamperi, L. et al., 2004.] found that ascorbic acid, ascorbyl palmitate, and tocopherol among the ingredients of grapefruit seed extract weaken the cell wall and cell membrane functions of perishable and pathogenic microorganisms, Activity, as described in Heggers, JP et al. al., 2002; Sakamoto, S. et. al., 1996.] has shown that it inhibits cell proliferation mechanism originated from DNA / RNA and has a bactericidal effect on bacteria, yeast and fungi, and has an inhibitory effect on the foliage and toxin synthesis of fungi.

On the other hand, Korean Patent Laid-Open Publication No. 2013-0062175 discloses a flavor enhancer which contains ginger extract, rice fermented extract concentrate, brown sugar, oligosaccharide, fermented alcohol, refined salt, citric acid, vitamin B1, grapefruit seed extract, And Korean Patent Laid-Open Publication No. 2014-0142105 discloses a method for producing ginseng for cooking, which contains ginseng, but it includes the ginseng and reedge or the ginseng, ash, and grapefruit seed extract. Has not yet been disclosed.

Korean Registered Patent No. 1300794, Natural Spice of Root Leek and Preparation Method thereof, Registered on Aug. 21, 2013. Korean Patent Laid-Open Publication No. 2013-0062175, a tasting composition for low alcohol cooking and a method for mass production thereof, published on June 12, 2013. Korean Patent Laid-Open Publication No. 2014-0033918, a cooking seasoning powder and a method for producing the same, published on Mar. 19, 2014. Korean Patent Laid-Open Publication No. 2014-0142105, a process for producing plum flavoring and a process for producing plum flavoring, which is disclosed in the December 11, 2014 publication. Korean Patent Laid-Open Publication No. 2015-0033853, Method of Manufacturing Functional Sugar Using Re-distance, published on April 02, 2015.

Park, MJ et al., Quality characteristics of seasoned pork with Allium hookeri root hot water extract during storage, Journal of the Korean Society of Food Science and Nutrition, 44 (2), 242-249, 2015. Choi, WY, et al., Antimicrobial effect of grapefruit seed extract and polylysine mixture on food rot fungi, Korean Society for Food Culture, 15 (1), 9-15, 2000. Cho, S. H. et al., Antimicrobial and antioxidant activity of grapefruit and seed extract on fishery products, Bull Korean Fish Soc., 23, 289-296, 1990. Cho, S. H. et al., Development and Application of Natural Antimicrobial Agents Isolated 6 from Grape-Fruit Seed Extract, Antimicrobial Activities of Grape Fruit Extract, Journal of Food Hygiene and Safety, 10, 33-39, 1995. Giamperi, L. et al., Antioxidant activity of Citrus paradisii seeds glyceric extract, Fitoterapia, 75 (2), 221-224, 2004. Heggers, J. P. et. al., The effectiveness of processed grapefruit-seed extract as an antibacterial agent: II. Mechanism of action and in vitro toxicity, J Alternative Complement Med., 8, 333-340, 2002. Reagor, L. et al., The effectiveness of related grapefruit-seed extract as an antibacterial agent. I. An in vitro agar assay, J Alternative Complement Med., 8, 325-332, 2002. Sakamoto, S. et. al., Analysis of components in natural food additive "grapefruit seed extract" by HPLC and LC / MS, Eisei Shikenjo Hokoku., 114, 38-42, 1996. Xiong, H. Y. et al., Spraying chicken skin with selected chemicals to reduce attached Salmonella typhimurium., J Food Prot., 61, 272-275, 1998.

It is an object of the present invention to provide a liquefied egg including a triangle and a re-distance and a method of manufacturing the same.

The present invention relates to a tasting composition characterized in that it comprises Allium hookeri and jaggery.

The triangle and the re-distance are mixed in a weight ratio of 0.5 to 2.5: 10 to 30, and the composition may further include a grape fruit seed extract.

Further, 0.1 to 2 parts by weight of grapefruit seed extract may be further added based on 100 parts by weight of the mixture in which the trihydrate and rehydration are mixed at a weight ratio of 0.5 to 2.5: 10 to 30.

In yet another aspect,

(1 step) extracting the three-rooted roots by hot water, filtering, drying and lyophilizing to prepare a triple-leaf extract;

(2 steps) melting the solid re-distance to obtain the re-distance of the syrup state;

(Step 3) Adding and mixing 0.1 to 2 parts by weight of the grapefruit seed extract on the basis of 100 parts by weight of the mixture of the tubular extracts prepared in the above-mentioned Step 1 and Step 2 and the weight ratio of 0.5 to 2.5: 10 to 30 ; And

(Step 4) preparing a liquefied syrup by adding squeeze juice and distilled water to the mixture of the triple extract, the re-distillate, and the grapefruit seed extract of the above three steps;

And a method for producing a tasting composition of grapefruit seed extract.

Hereinafter, the present invention will be described in detail.

The present invention relates to a tasting composition characterized in that it comprises Allium hookeri and jaggery.

The re-distance used in the present invention is used in place of sugar which can cause various adult diseases and obesity and may be fatal to diabetics. It has a low sugar content, high sugar content, high polyphenol and flavonoid content, Potassium, magnesium and other high content of minerals.

The triacetate and the re-distance are mixed in a weight ratio of 0.5 to 2.5: 10 to 30. When the content of the triacylglycerol is less than 0.5 part by weight, the effect of the addition of the triacylglycerol is hardly observed. When the amount of the triacylglycerol is more than 2.5 parts by weight, the flavor and taste of the triacylgia may be too strong. In addition, the liquefied syrup prepared outside the mixing range of the triangle and the re-distance does not have a satisfactory effect of reducing the unpleasant odor of the fish or the raw material of the meat or improving the overall flavor.

The composition may further comprise a grapefruit seed extract and the grapefruit seed extract may be added in an amount of 0.1 to 2 parts by weight based on 100 parts by weight of the mixture mixed at a weight ratio of 0.5 to 2.5: By weight, more preferably 0.5 to 1 part by weight. If the content is outside the above range, the microbial growth can not be effectively prevented or the taste of the food can be inhibited .

In yet another aspect,

(1 step) extracting the three-rooted roots by hot water, filtering, drying and lyophilizing to prepare a triple-leaf extract;

(2 steps) melting the solid re-distance to obtain the re-distance of the syrup state;

(Step 3) Adding and mixing 0.1 to 2 parts by weight of the grapefruit seed extract on the basis of 100 parts by weight of the mixture of the tubular extracts prepared in the above-mentioned Step 1 and Step 2 and the weight ratio of 0.5 to 2.5: 10 to 30 ; And

(Step 4) preparing a liquefied syrup by adding squeeze juice and distilled water to the mixture of the triple extract, the re-distillate, and the grapefruit seed extract of the above three steps;

And a method for producing a tasting composition of grapefruit seed extract.

It is preferable that the sake and distilled water are added so as to have a weight ratio of 0.5 to 2.5: 10 to 30: 35 to 40: 5 to 7,

The liquefied liquor prepared by the process of the present invention may be added to various foods in an amount of 0.01 to 10% by weight, preferably 0.1 to 10% by weight.

The present invention relates to a liquefied syrup containing triacylglycerol, triacylglyceryl, triacylglycine and grapefruit seed extract, and a process for preparing the same, and relates to a method of producing a triacylglycerol derivative having a deodorizing effect against the antimicrobial activity and a peculiar smell of fish, By including the grapefruit seed extract which can extend the re-distance and the shelf life of the food, it is possible to provide the taste using natural functional material.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart illustrating a method of manufacturing a liquor syrup including a trifoliate, a re-distillate, and a grapefruit seed extract according to an embodiment of the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail. However, the present invention is not limited to the embodiments described herein but may be embodied in other forms. Rather, the intention is to provide an exhaustive, complete, and complete disclosure of the principles of the invention to those skilled in the art.

< Example  One. Triptych  And Distance  or Triptych , Distance  &Lt; / RTI &gt; and grapefruit seed extract.

In order to prepare the tasting composition comprising the triple and farrow distances of the present invention or the triple, rear distance and grapefruit seed extract, the triple extract was first prepared. Allium hookeri was used for 2 kg of roots grown in Icheon city, Gyeonggi-do. The roots were washed with tap water 2 ~ 3 times and stored at -70 ℃ deepfreezer (DF-8510 , Ilshin Lab Co., Ltd., Korea) and then freeze-dried (SFDSM12-60 Hz, Samwon Freezing Engineering Co., Seoul, Korea). The lyophilized trifilate roots were finely pulverized using a pulverizer (FM-681C, Hanil electric, Changwon, Korea), 2.58 L of distilled water corresponding to 9 times of 287 g of the pulverized triplex sample was added, Time was taken and filtered. Thereafter, the residue was collected and further extracted three more times in the same manner. The obtained filtrate was concentrated under reduced pressure at 40 ° C using a rotary vacuum evaporator (EYELA A-1000S, Tokyo Rikakikai Co., Japan) , And lyophilized to obtain 177.26 g of a triplex extract.

The jaggery used in the present invention was prepared by dissolving 2.5 kg of solid solid form in Cambodian acid in a constant temperature water bath at 90 ° C and completely dissolving to a syrup concentration. In addition, grapefruit seed extract was purchased from Baikal Co., Ltd. and used in the preparation of a liquor.

In Examples 1 to 18, in which the tubular extracts obtained in the above procedure, ash distances, and grapefruit seed extract were mixed under the conditions shown in Table 1, 40 g of sake and 6 g of distilled water were added to prepare a liquor.

Condition Triplex extract (g) Distance (g) Grapefruit seed extract (g) Example 1 0.5 20 - Example 2 One 20 - Example 3 2 20 - Example 4 One 10 - Example 5 One 30 - Example 6 0.5 10 - Example 7 0.5 30 - Example 8 2.5 10 - Example 9 2.5 30 - Example 10 One 20 0.1 Example 11 One 30 0.1 Example 12 2 30 0.1 Example 13 One 20 0.25 Example 14 One 20 0.4 Example 15 0.5 10 0.1 Example 16 0.5 30 0.25 Example 17 2.5 10 0.1 Example 18 2.5 30 0.25

&Lt; Comparative Example 1 > Preparation of Comparative Samples &

Each of the comparative liqueurs was prepared in the same manner as in Example 1 except that the conditions were as shown in Table 2 below.

Condition Triplex extract (g) Distance (g) Comparative Example 1 - 20 Comparative Example 2 One - Comparative Example 3 0.1 20 Comparative Example 4 0.25 20 Comparative Example 5 0.25 One Comparative Example 6 0.25 30 Comparative Example 7 0.25 50 Comparative Example 8 One One Comparative Example 9 One 40 Comparative Example 10 One 50

< Experimental Example  One. Triptych  And Distance  or Triptych , Distance  Antimicrobial activity and microorganism analysis for a tasting composition including grapefruit seed extract>

Experimental Example  1-1. Triptych , Distance  And antimicrobial activity of grapefruit seed extract

In order to measure the antimicrobial activity of the triple, reddish and grapefruit seed extracts, Escherichia coli The strain of coli, KCTC 2441) and the Gram-positive bacteria Staphylococcus aureus (Staphylococcus aureus, KCTC 3881) and cereus bacteria (Bacillus cereus, KCTC 1012) was used as received pre-sale at the Korea Research Institute of Bioscience and Biotechnology (Daejeon, Korea).

Nutrient broth (Difco Co., Sparks, MD, USA) and NA medium (Nutrient agar, Difco Co., Sparks, MD, USA) were used for the growth of the strain. To determine the antimicrobial activity, 15 ml of the sterilized NA medium was dispensed into Petri dishes and the mixture was streaked. 100 μl of each strain was cultured in NB medium, and then 50 μg / disc of positive control vancomycin , Duchefa Biohemie Co., Haarlem, Netherlands), or 50 μl each of 10, 20 and 18 mg / disc of the present invention, , Toyo Roshi Kaisha, Ltd.). Thereafter, the size of the inhibition zone produced around the paper disk after incubation in a 30 ° C incubator (HB-103-4, Hanbaek, Bucheon, Korea) for 24 hours was measured and shown in Table 3 below.

positivity
Control group
(μg / disc) Example 11
(mg / disc) Example 12
(mg / disc) Example 18
(mg / disc) 50 10 20 10 20 10 20 Escherichia coli NA NA 11.7 (mm) NA 13.4 (mm) 11.0 (mm) 12.7 (mm) Staphylococcus aureus 17.6 (mm) NA 13.5 (mm) 11.0 (mm) 15.0 (mm) 11.7 (mm) 17.7 (mm) Bacillus cereus 19.0 (mm) NA NA NA NA NA 11.5 (mm) mm: inhibition zone diameter
NA: no activity

Referring to Table 3, the antibacterial activity against Escherichia coli, Staphylococcus aureus and Cereus bacteria as food spoilage microorganisms for Examples 11, 12 and 18 of the present invention was evaluated, Inhibition zone showed similar antimicrobial activity to the positive control group. Since the Staphylococcus aureus is a bacterium that causes food poisoning by proliferating in meat and processed products, it is considered that the use of the lectin of the present invention having antimicrobial activity against the staphylococcus aureus as a food may reduce the risk of food poisoning.

Experimental Example 1-2. Microbial analysis of liquors including three-and-a-half streets or triplets, re-streets and grapefruit seed extracts

The flavorings of the examples 5, 11, 12 and 18 and comparative examples 1 and 2 were prepared by adding 10% by weight of flavorings containing seasoning, distance and grapefruit seed extract to seasoned pork , And the total number of bacteria was measured to determine the degree of microbial contamination.

First, 100 ml of sterilized distilled water was added to 10 g of seasoned pork aseptically collected from a fume hood (CHC-051, CHC Lab Co., Daejeon, Korea), and the mixture was homogenized using a homogenizer (IKA Co.) at 8,000 rpm Homogenized for 40 seconds. 1 ml of the homogenate was diluted appropriately with sterilized distilled water and plated on a plate count agar (Difco Co.). After culturing at 37 ° C for 48 hours, the colony appeared was counted to 1.0 × 10 ⁴ CFU / ml Respectively.

Storage time
(day) 1.0 x 10 &lt; ⁴ &gt; CFU / ml 0 days 3 days 6 days 9th 12th 15th 18th 21st Example 5 13.8 15 17.5 22.1 65 100 152.1 251.2 Example 11 13.7 15.7 17 21.7 64 93 132.7 220 Example 12 13.3 10 12 14.3 34.3 64.7 75 104.3 Example 18 9 8.3 7.3 9.3 21 27.7 32.3 56.7 Comparative Example 1 13.9 15.2 22.7 50.1 148.6 230.3 252.2 428.9 Comparative Example 2 13.3 14.7 20 27.3 69 118.7 153.3 266.7

As can be seen from Table 4, the storage stability of the lacquer containing the embodiment of the present invention is improved compared to the comparative example in which only the triplet or re-distance exists alone, and it is confirmed that the lacquer has the effect of improving the storage stability of the seasoned pork in a concentration- have. In addition, in Examples 11, 12, and 18, which further contain grapefruit seed extract, as compared to Example 5, it can be understood that a better microorganism growth inhibition effect is exhibited.

<Experimental Example 2> Sensory evaluation on the taste of rice including the triple and the re-distance or the triple, the re-distance and the grapefruit seed extract>

The sensory evaluation was carried out using the tastings of Examples 1 to 18 and Comparative Examples 1 to 10 of the present invention in mackerel roast (fish dish) and porcine bulgogi (meat dish) Was added. (5 points), slightly better (4 points), average (3 points), and slightly worse (2 points) for dishes in which each of the examples and the comparative examples were added, And bad (1 point). In Table 5, only the decimal point is shown as an average of the scores of 30 persons. Satisfaction with taste, incense, color, and visual effects on overall preference were measured. The lower the color value (1 point), the higher the color value (5 points) Respectively. In the case of incense (or taste), the higher the value (5 points), the lower the value (1 point) and the higher the value (5 points).

satisfaction Overall preference color Incense (fishy) Taste (malignant taste / pleasure taste) sweetness Example 1 4.2 4.0 3.8 4.5 4.1 Example 2 4.3 4.1 4.1 4.6 4.2 Example 3 4.4 4.1 4.2 4.6 4.2 Example 4 4.4 4.0 4.0 4.1 4.1 Example 5 4.5 4.1 4.0 4.6 4.1 Example 6 4.4 4.1 4.1 4.5 4.2 Example 7 4.5 4.0 3.9 4.5 4.0 Example 8 4.6 4.1 4.0 4.6 4.0 Example 9 4.7 4.2 4.1 4.7 4.1 Example 10 4.5 4.6 4.7 4.7 4.7 Example 11 4.7 4.6 4.7 4.6 4.8 Example 12 4.6 4.5 4.7 4.8 4.6 Example 13 4.6 4.6 4.6 4.7 4.6 Example 14 4.7 4.6 4.7 4.7 4.7 Example 15 4.7 4.5 4.4 4.5 4.5 Example 16 4.5 4.6 4.5 4.5 4.6 Example 17 4.6 4.7 4.7 4.6 4.7 Example 18 4.6 4.7 4.7 4.6 4.7 Comparative Example 1 2.3 2.3 2.5 4.5 2.5 Comparative Example 2 2.2 3.5 3.5 2.1 3.5 Comparative Example 3 3.6 3.1 2.8 4.5 2.8 Comparative Example 4 3.4 2.9 2.9 4.4 2.8 Comparative Example 5 3.3 2.8 2.7 2.2 2.9 Comparative Example 6 2.7 3.1 2.9 4.5 2.7 Comparative Example 7 3.7 3.0 3.1 4.6 2.7 Comparative Example 8 3.8 3.7 3.8 2.3 3.4 Comparative Example 9 2.4 3.5 3.7 4.6 3.3 Comparative Example 10 2.5 3.5 3.6 4.6 3.5 5 points: Good, 4 points: Slightly better, 3 points: Normal, 2 points: Poor, 1 point: Poor

As can be seen from the results of Table 5 above, it can be confirmed that the overall preference including the taste, flavor, and color satisfaction is also highly evaluated in the case of the food prepared according to the embodiment of the present invention. It is believed that the preference of the raw materials coming from fish and meat is alleviated through the improvement of overall flavor, which is alleviated through the use of triple, triple, and grapefruit seed extracts. On the other hand, in Comparative Examples 1 and 2, in which all of the triplets or re-distances were produced through the omission process, unlike Examples 1 to 18, the overall preference was evaluated to be low, It is possible to confirm that the evaluation was low. Thus, it can be confirmed that the use of the liquefied syrup prepared in the constitution of the present invention is the most excellent effect.

Claims (5)

An Allium hookeri and a jaggery. &Lt; RTI ID = 0.0 &gt; 21. &lt; / RTI &gt; The method according to claim 1,
Wherein the triacetate and the re-distance are mixed in a weight ratio of 0.5 to 2.5: 10 to 30. 3. The method according to claim 1 or 2,
Wherein the composition further comprises a grapefruit seed extract. &Lt; RTI ID = 0.0 &gt; 8. &lt; / RTI &gt; The method of claim 3,
Wherein 0.1 to 2 parts by weight of grapefruit seed extract is further added based on 100 parts by weight of the mixture of said mixture at a weight ratio of 0.5 to 2.5: 10 to 30. (1 step) extracting the three-rooted roots by hot water, filtering, drying and lyophilizing to prepare a triple-leaf extract;
(2 steps) melting the solid re-distance to obtain the re-distance of the syrup state;
(Step 3) Adding and mixing 0.1 to 2 parts by weight of the grapefruit seed extract on the basis of 100 parts by weight of the mixture of the tubular extracts prepared in the above-mentioned Step 1 and Step 2 and the weight ratio of 0.5 to 2.5: 10 to 30 ; And
(Step 4) preparing a liquefied syrup by adding squeeze juice and distilled water to the mixture of the triple extract, the re-distillate, and the grapefruit seed extract of the above three steps;
And a method of manufacturing the tasting composition of the grapefruit seed extract.

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