KR101652639B1 - Processed seasoning sauce for pork comprising wasabi, and the preparation method thereof - Google Patents
Processed seasoning sauce for pork comprising wasabi, and the preparation method thereof Download PDFInfo
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- KR101652639B1 KR101652639B1 KR1020150073633A KR20150073633A KR101652639B1 KR 101652639 B1 KR101652639 B1 KR 101652639B1 KR 1020150073633 A KR1020150073633 A KR 1020150073633A KR 20150073633 A KR20150073633 A KR 20150073633A KR 101652639 B1 KR101652639 B1 KR 101652639B1
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Abstract
Description
The present invention relates to a pork sauce sauce containing horseradish, and a method for producing the sauce.
Wasabia japonica is a perennial plant and is distributed in Korea, Japan, and Sakhalin. Horseradish has been used as an edible plant in spices, meat dishes, fish dishes, etc. It has been used in medicinal plants for promotion of blood circulation, promotion of appetite, treatment of arthritis, preservation and sterilization. In Korea, dried roots have been used for the purpose of dryness, pestilization, and sterilization by removing the leaves from spring and the dried roots by removing leaves in spring and spring in the spring.
On the other hand, pork contains a lot of unsaturated fatty acids and is rich in essential amino acids and various minerals essential to our body, and is said to be superior in nutrition. Various kinds of foods such as stir-fried dishes, stew, pork ribs, ribs and steamed dishes are known using such pork.
Among them, pork ribs are usually prepared by cooking and roasting and steamed. Conventional seasoned pork ribs are prepared by mixing various seasonings and mixing with water, boiling seasoned broth at normal temperature, cooling the pork ribs in chilled seasoned broth for a certain period of time, and then cooking them in the form of roasted or steamed.
A typical method of making seasoned pork ribs using seasoned broth is to mix a certain amount of water with soy sauce, onion, radish, garlic, green onion, syrup, sugar, ginger, pepper, various fruit or fruit juice, After boiling for a certain period of time, they are cooked at room temperature to make seasoned broth, trimmed the pork rib meat to a proper size, put out the sheath, prepare pork ribs prepared in seasoned broth, and aged at a certain temperature for a certain time to prepare seasoned pork ribs .
However, the conventional seasoned pork ribs produced by the conventional method may be restricted in the intake of nutrients that are insufficient in the human body other than the nutrients contained in pork and sauce, and the pork-specific noodles can not be completely removed during cooking, There is a problem that the flavor and aesthetics are lowered when the ribs are consumed.
Accordingly, in the present invention, while studying to develop seasoning sauce of pork meat which can improve the texture and flavor characteristics as well as increase the shelf stability of seasoned meat to which various seasonings are added, The present inventors have completed the present invention by confirming that pork meat improved in storage stability, texture, nutritional property and flavor characteristics can be produced by using wasabi sauce in the preparation of sauce sauce.
Accordingly, an object of the present invention is to provide a composition for sauce of pork sauce comprising as an active ingredient a wasabi leaf and stem.
Still another object of the present invention is to provide a method for producing a plant extract comprising the steps of: (a) obtaining an extract of wasabi leaves and stem; (b) pulverizing onion, garlic, ginger, soy sauce, tincture, sugar, red pepper, pepper and apple, and then extracting by heating at a temperature of 90 to 100 ° C for 10 to 60 minutes; And (c) mixing the wasabi extract prepared in step (a) and the extract prepared in step (b).
In order to achieve the above object, the present invention provides a composition for sauce of pork sauce comprising as an active ingredient leaf and stem of wasabi.
In one embodiment of the present invention, the sauce may further comprise dermis, green tea, pine needles, celery, and parsley.
The present invention also relates to a process for the production of (a) extracts of wasabi leaves and stems; (b) pulverizing onion, garlic, ginger, soy sauce, phytomass, sugar, red pepper, pepper and apple, followed by heat extraction at a temperature of 90 to 100 ° C for 10 to 60 minutes; And (c) mixing the wasabi extract prepared in the step (a) and the extract prepared in the step (b).
In one embodiment of the present invention, the extraction in step (a) may further include dermis, green tea, pine needles, celery, and parsley in the wasabi leaves and stems.
In one embodiment of the present invention, the extraction in step (a) may be carried out at a temperature of 90-100 ° C for 10-60 minutes, or for 30-60 minutes at a temperature of 15-25 ° C.
In one embodiment of the present invention, the seasoning sauce comprises 25 to 75 parts by weight of wasabi, 10 to 20 parts by weight of soy sauce, 1 to 5 parts by weight of garlic, 0.1 to 0.5 parts by weight of ginger, 2 to 6 parts by weight of onion, 5 to 15 parts by weight of sugar, 3 to 7 parts by weight of sugar, 0.05 to 0.2 parts by weight of pepper, 0.3 to 0.7 parts by weight of red pepper and 10 to 15 parts by weight of apple.
INDUSTRIAL APPLICABILITY The present invention can exert the antioxidative effect of wasabi horseradish by using wasabi sauce in the production of pork sauce sauce, and has an effect of improving the texture, taste and flavor characteristics of meat. In addition, when the seasoning sauce of the present invention is used, it is possible to reduce discomfort caused during storage of meat, and can be used as a natural preservative and a meat source that can maintain the goodness through the antioxidative action of wasabies.
FIG. 1 is a schematic view illustrating a method of manufacturing sauce of pork sauce according to the present invention using wasabi leaves and stems.
2 shows the result of confirming the color change after cold storage (13 days) of pork added with sauce added with wasabi extract.
Seasoned pork may contain only nutrients that are not readily available in the body other than the nutrients contained in pork and seasonings. When the pork is cooked, the pork is not completely removed and the taste and flavor And the like.
Therefore, the inventors of the present invention have been studying to develop seasoning sauce of pork which can improve the texture and flavor characteristics as well as increase the storage stability of seasoned meat to which various seasonings are added, It was confirmed that pork with enhanced habitability, texture, nutritional and flavor characteristics can be produced by using wasabi in the preparation of seasoned sauce.
Most of the sauce that uses wasabi roots is roots, and leaves and stems are used. It can not be harvested. It is more economical than roots because it can be harvested once a year.
Accordingly, the present invention relates to a composition for a pork sauce sauce comprising as an active ingredient a wasabi leaf and a stem.
In the present invention, the pork sauce sauce may be prepared by adding dermis, green tea, pine needles, celery, and parsley in addition to the wasabi leaves and stem.
The present invention also relates to a process for the production of (a) extracts of wasabi leaves and stems; (b) pulverizing onion, garlic, ginger, soy sauce, phytomass, sugar, red pepper, pepper and apple, followed by heat extraction at a temperature of 90 to 100 ° C for 10 to 60 minutes; And (c) mixing the wasabi extract prepared in the step (a) and the extract prepared in the step (b).
In the step (a), the extraction may be carried out at a temperature of 90 to 100 ° C for 10 to 60 minutes or for 30 to 60 minutes at a temperature of 15 to 25 ° C.
The pork sauce sauce according to the present invention is characterized in that it contains 25 to 75 parts by weight of wasabi, 10 to 20 parts by weight of soybeans, 1 to 5 parts by weight of garlic, 0.1 to 0.5 parts by weight of ginger, 2 to 6 parts by weight of onion 5 to 15 parts by weight of sugar, 3 to 7 parts by weight of sugar, 0.05 to 0.2 parts by weight of pepper, 0.3 to 0.7 parts by weight of red pepper and 10 to 15 parts by weight of apple.
Hereinafter, the present invention will be described in detail with reference to examples. However, these examples are intended to further illustrate the present invention, and the scope of the present invention is not limited to these examples.
< Example 1>
How to make wasabi sauce
The inventors of the present invention prepared a mixture of wasabi leaves, stem and five kinds of materials (dermis, green tea, pine needles, celery, parsley) for hot pepper sauce and then hot-air dried, heat-treated, Pretreatment.
Then, the raw materials such as red pepper, pepper and apple juice are added to the source of pork, including onion, garlic, ginger, soy sauce, syrup (starch syrup, sugar), and the like. . 1 L of water was added to 30 g of the prepared mixture, and the extract was subjected to hot extraction at 95 ° C. for 30 minutes or at 20 ° C. for 30 minutes. The extract was used (3%) or diluted (1.5%).
< Example 2>
Experimental Study on Cold Storage of Pork Using Wasabi Sauce
The pork loin was cut into 7 × 8 × 0.5 cm thicknesses and prepared in the form of cold meat (R) and frozen frozen meat (F). The frozen meat was frozen as well as frozen meat, The effect of hot water extract on the internal diffusion and color change of wasabi was investigated.
The composition of the sauce was adjusted to 5% concentration of salt and sugar, respectively. 23g of sauces (0%, 1.5% and 3% of wasabi extract extracts) per 100g of these pork were added and samples were taken at 12 hours, 24 hours and 48 hours while stored in a refrigerator at 5 ° C. Respectively. R0, R1.5, R3, F0, F1.5, F3, and so on were used to distinguish sources using cold meat and cold meat.
That is, R0, 0% source of cold meat-horseradish hot water extract; R1.5, cold meat - horseradish hot water extract 1.5% sauce; R3, cold meat - horseradish hot water extract 3% sauce; F0, frozen meat - horseradish hot water extract 0% sauce; F1.5, cold meat - wasabi hot water extract 1.5% sauce; F3, and cold broth - horseradish hot water extract 3%. In addition, we did not add colored condiments such as soy sauce, which may affect color, in order to see the effects of wasabi extract on the pork during storage.
The prepared horseradish sauce was used as a source of pork and 23% by weight based on the weight of the pork was added and stored for 13 days in a refrigerator at 5 ° C. The chromaticity of the sauce was evaluated by the frozen meat treatments (F0, F1.5, F3 (R0, R1.5, R3) showed better color preservation effect than that of control (R0, R1.5, R3). .
< Example 3>
Physicochemical properties of pork using wasabi sauce
<3-1> Measurement of total polyphenol content of pork using wasabi sauce
In order to measure the total polyphenol content of pork using the wasabi sauce produced by the method of the present invention, pork in refrigerated storage was sampled from 3 × 3 cm to 1 g, ground for 70 seconds with a homogenizer, The total content of polyphenol as a sample for analysis is shown in Table 1.
F0, F1.5, and F3 frozen and frozen in refrigerated meat and pork loin of R0, R1.5, and R3. The total polyphenol content was 24 hours for storage and 48 hours for storage. And the total polyphenol content was increased by diffusion and penetration.
Also, the total polyphenol content in the surface area was high at the early stage of storage, and the total polyphenol content increased with increasing storage time as the concentration increased. R3, cold wasabi - horseradish hot water extract, 3% seasoned sauce contained 147.78 mg GAE / 100g and 185.69 mg GAE / 100g on the 1st and 2nd days of storage, respectively.
As a result, it was found that the addition of wasabi sauce had a significant effect on reducing the discoloration of reddish color during storage compared to no addition of wasabi sauce.
<3-2> Determination of total flavonoid content of pork using wasabi sauce
In order to measure the total flavonoid content of the pork using the horseradish sauce prepared by the method of the present invention, the pork in the refrigerated storage was sampled from 3 × 3 cm to 1 g, ground for 70 seconds with a homogenizer, And frozen meat of R0, R1.5 and R3 and frozen meat of frozen and thawed F0, F1.5 and F3 were used.
As a result, total flavonoid content of raw meat, R3, cold meat - horseradish hot water extract, 3% seasoned sauce was increased to 7.82 mg / 100g pork and 12.94 mg / 100g pork for 24 and 48 hours, respectively. On the other hand, the total polyphenol contents of frozen meat, F3, frozen meat-horseradish hot water extract, 3% sauce sauce were significantly reduced to 14.99 mg / 100g pork and 6.80 mg / 100g pork for 24 and 48 hours respectively (see Table 2) .
This was due to the freezing degeneration of the meat and the leakage of drips, which led to consumption and loss of flavonoids in color fading. Especially, in case of raw meat, penetration of sauce is slow and reactivity is weak, but frozen meat is thought to be fast penetration and high reaction loss. The addition of sauces with increased concentration of wasabi is associated with a marked inhibition of the red pigmentation of pork compared to no addition. Considering that the loss of flavonoid is abruptly higher than the decrease of total polyphenol, it is thought that flavonoid greatly influences the antioxidant effect on the color change of pork.
<3-3> Measurement of water-soluble pectin content of pork using wasabi sauce
In order to measure the water-soluble pectin content of the pork using the horseradish sauce prepared by the method of the present invention, 1 g of the pork was sampled, homogenized for 70 seconds, and then 100 mL was poured into the sample for analysis. The analysis was carried out according to the method of Blumenkrantz & Asboe-Hansen (1973).
Table 3 shows the water-soluble pectin in refrigerated storage of pork with sauce containing hot-water extracts from wasabi leaf and stem. Source - added refrigeration experiment was carried out for each concentration of R and F frozen meat using RICE. The water soluble pectin content of storage meat was increased to R3, 9.3 mg / 100 g pork, and 39.31 mg / 100 g pork, respectively, for 24 and 48 hours in cold storage - wasabi hot water extract 3%
The content of water soluble pectin in frozen meat was increased by F3, frozen meat - horseradish hot water extract, 3% sauce sauce, 8.45 mg / 100g pork and 31.73 mg / 100g pork for 24 and 48 hours respectively. (Table 3). However, there was no significant difference between the treatments, as the content of the source did not increase with the loss due to the reaction like the phenolic compound.
<3-4> Measurement of color of pork using wasabi sauce
(Hunter value, whiteness / blackness), a value (redness / greenness) and b value (yellowness / degree of blackness) were measured using a colorimeter after 13 days of refrigerated seasoning pork with hot water extract of wasabi leaf and stem, Blue color) and DELTA E values were measured.
As a result, the whiteness (L value) was 41.03 ~ 45.58 for the cold meat source treatment of R and 43.92 ~ 47.03 for the cold meat source of F. The redness (a value) was 3.64 ~ 4.09 for cold meat source and 2.60 ~ 3.73 for frozen meat source. On day 13, a value of red was highest in sauce added pork prepared with high concentration extract. The yellowness value (b value) of R was 7.57 ~ 8.73 for cold meat source and 9.07 ~ 10.34 for F freezing meat source. The color difference (ΔE value) was 51.23 ~ 54.85 for R source, and 49.57 ~ 52.95 for F source.
The addition of sauce containing wasabi extract increased the redness and lowered the yellowness value, which was thought to affect the quality of seasoned pork.
<3-5> Measurement of physical properties of pork using wasabi sauce
After 13 days of refrigerated storage of seasoned pork with hot - water extract of wasabi leaf and stem mixture, the whole pork was baked 1 time on both sides for 1 minute by heating with "2" electric grill. Before and after baking, one piece of the sample was measured for strength (g), shearing strength (g) and shear strength (d) by shearing test using a Fudoh Rheometer (RT-2010D · D, Rheotech Co., Tokyo, Japan) strength, g / ㎠) were measured. The measurement conditions were 1 kg of load cell and 10 mm of table speed. The adapter used was a razor blade [No. 31 shearing / cutting stress (knife)].
Table 5 shows the toughness and shearing strength after 13 days of refrigerated storage of pork with sauce containing hot-water extracts from wasabi leaf and stem. The breaking strength (g / ㎠) was in the range of 47.67 ~ 53.86 and 78.97 ~ 217.50 after baking, respectively. The strength (g) of cooked rice sauce was 375.98 ~ 456.54 and 884.11 ~ 1333.01 after baking .
The breaking strength (g / ㎠) was in the range of 57.45 ~ 78.38 and 82.77 ~ 114.95 after baking, respectively. The strength (g) of frozen meat sauce (F) was between 462.81 ~ 584.06 and 875.49 ~ 1298.42 before and after baking . In both cold and cold sauce, there was no significant difference in strength and cutting strength before roasting, but the strength and breaking strength increased after baking. However, it was found that the strength and cutting strength after baking tended to decrease significantly as the addition amount of wasabi extract increased (see Table 5).
Therefore, the addition of horseradish sauce significantly reduced the strength of seasoned pork compared to non - added sausage, and maintained the softness of meat.
Therefore, the pork sauce using the horseradish of the present invention can reduce the color change and increase the total polyphenol content and the total flavonoid content compared to the conventional pork sauce.
The present invention has been described with reference to the preferred embodiments. It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims. Therefore, the disclosed embodiments should be considered in an illustrative rather than a restrictive sense. The scope of the present invention is defined by the appended claims rather than by the foregoing description, and all differences within the scope of equivalents thereof should be construed as being included in the present invention.
Claims (6)
(b) pulverizing onion, garlic, ginger, soy sauce, phytomass, sugar, red pepper, pepper and apple, followed by heat extraction at a temperature of 90 to 100 ° C for 10 to 60 minutes; And
(c) mixing the extract prepared in step (a) and the extract prepared in step (b), wherein the extract prepared in step (a) At a temperature of 15 to 25 캜 for 30 to 60 minutes. The sauce sauce contains 25 to 75 parts by weight of wasabi, 10 to 20 parts by weight of soy sauce, 1 to 5 parts by weight of garlic, 0.1 to 0.5 parts by weight of ginger, 2 to 6 parts by weight of onion, 5 to 15 parts by weight of starch, 3 to 7 parts by weight of sugar, 0.05 to 0.2 parts by weight of pepper, 0.3 to 0.7 parts by weight of red pepper and 10 to 15 parts by weight of apple ≪ / RTI >
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101860471B1 (en) | 2017-11-16 | 2018-05-23 | 박정환 | Manufacturing method for a wasabia sauce containing sea weed and wasabia sauce and wasabia sauce manufactured therefrom |
| CN108851012A (en) * | 2018-05-28 | 2018-11-23 | 金葵食品科技（大连）股份有限公司 | A kind of horseradish sauce and preparation method thereof |
| KR102356739B1 (en) * | 2021-11-17 | 2022-02-09 | 김영희 | Manufacturing method of grilled short rib patties |
| KR102683022B1 (en) | 2023-11-20 | 2024-07-09 | 정한철 | METHOD FOR MANUFACTURING SEASONING SAUCE FOR PORK USING Flammulina velutipes EXTRACT AND SEASONING SAUCE FOR PORK PRODUCED THEREBY |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101860471B1 (en) | 2017-11-16 | 2018-05-23 | 박정환 | Manufacturing method for a wasabia sauce containing sea weed and wasabia sauce and wasabia sauce manufactured therefrom |
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| KR102356739B1 (en) * | 2021-11-17 | 2022-02-09 | 김영희 | Manufacturing method of grilled short rib patties |
| KR102683022B1 (en) | 2023-11-20 | 2024-07-09 | 정한철 | METHOD FOR MANUFACTURING SEASONING SAUCE FOR PORK USING Flammulina velutipes EXTRACT AND SEASONING SAUCE FOR PORK PRODUCED THEREBY |
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