Manufacturing method of mixing sauce with dropwort and latic acid bacteria

Abstract

The present invention relates to a method for preparing a bibim sauce containing lactic acid bacteria and water parsley, wherein the method for preparing a bibim sauce is prepared by mixing ingredients including gochujang, a lactic acid bacteria culture, water parsley, plum extract, oligosaccharide, garlic, sesame seeds, and sesame oil, wherein the lactic acid bacteria culture is prepared by lactic acid bacteria fermentation by adding 0.1 to 0.5 parts by weight of glutamic acid and 0.01 to 0.1 parts by weight of lactic acid bacteria to 100 parts by weight of a raw material mixture including water parsley, soy milk, and malt extract. According to the present invention, the bibim sauce contains a lactic acid bacteria culture of water celery and water celery, allowing for easy and sufficient intake of the beneficial components of water celery. Additionally, by containing a lactic acid bacteria culture obtained by fermenting raw materials consisting of water celery, soy milk, and malt extract, the bibim sauce can be given an umami flavor, and changes in the lactic acid bacteria are minimal even as time passes, making it possible to suppress changes in the taste of the bibim sauce.

Description

Technology Field

[0001] The present invention relates to a bibim sauce containing lactic acid bacteria and water parsley, and more specifically, to a method for manufacturing a bibim sauce containing gochujang, lactic acid bacteria, and water parsley, which provides a unique taste and suppresses changes in taste even when stored for a long period of time. Background Technology

[0002] Bibimbap is a dish generally made by placing meat such as beef, raw beef, or eggs on white rice, adding various vegetables such as bracken, bean sprouts, and spinach, and mixing the rice, oil, and vegetables with a bibim sauce. It is an excellent Korean food for health as it contains many functional components including vitamins, minerals, and fiber.

[0003] In this case, the bibim sauce is generally made using gochujang as the main ingredient with the addition of various components such as plum extract, oligosaccharide, garlic, sesame seeds, and sesame oil, and the taste of the bibimbap is determined by this sauce.

[0004] Gochujang is a traditional Korean condiment. It is a fermented food produced by mixing glutinous rice, non-glutinous rice, barley, etc., with red chili powder and gochujang meju in specific proportions and fermenting them. It forms a unique flavor by combining highly active starch-degrading enzymes from the gochujang meju, savory protein obtained from protein soybeans, sugars and sweetness from carbohydrates such as glutinous rice, non-glutinous rice, and barley, red color and spiciness from chili peppers, and saltiness obtained from soy sauce and salt used to adjust the seasoning.

[0005] However, this type of gochujang-based bibim sauce has a strong spicy taste, which makes it insufficient to satisfy the tastes of a wide range of demographics.

[0006] Meanwhile, there is a continuing demand for the development of bibim sauces that suit consumer preferences and possess various functions.

[0007] Meanwhile, lactic acid bacteria are known to be beneficial bacteria because they prevent food spoilage by performing lactic acid fermentation, inhibit food poisoning bacteria by secreting antimicrobial substances such as bacteriocins, and regulate the pH of the human intestine to a stable state and inhibit the growth of harmful bacteria in the intestine.

[0008] However, the survival of lactic acid bacteria is significantly affected by environmental conditions such as pH and salt concentration. Consequently, in foods containing lactic acid bacteria, the number of bacteria decreases or proliferates excessively over time, leading to problems such as reduced taste (increased acidity, occurrence of off-flavors, etc.) and deterioration of stability.

[0009] Meanwhile, water parsley is a perennial herbaceous plant of the Apiaceae family, and its main components are water (94.9%), protein (2.1%), and carbohydrates (1.5%), and it is rich in vitamins, minerals, and fiber.

[0010] In Korean traditional medicine, it is known to be used for relieving hangovers, inhibiting liver cirrhosis, suppressing blood cholesterol, reducing fever, acting as a diuretic, treating jaundice and hypertension, and performing various detoxification functions. Recently, the liver function recovery, antioxidant, and antimutagenic effects of water parsley extract, as well as its growth inhibitory effect on gastric cancer cells, have been reported.

[0011] Although water parsley is consumed after cooking, it has a unique flavor, so it is often eaten as a side dish with heated food without any special cooking process or consumed raw.

[0012] Minari has a stronger aroma and a unique, refreshing taste compared to other greens. Additionally, since it is a hollow stem vegetable, it offers a crunchy texture when lightly blanched and chewed.

[0013] Water celery stems, which are plump and retain moisture, offer a refreshing crunch when chewed. This is because the cell walls swell due to the high water content, bursting with a crackling sound and releasing juice when chewed. However, if stored for a long time, the moisture drains out, making them mushy and tough.

[0014] Dietary fiber found in water parsley is a nutrient that is good for preventing constipation, delaying sugar absorption, and managing blood sugar, but excessive consumption can cause problems such as abdominal pain, bloating, and diarrhea. Prior art literature

[0015] 1. Korean Published Patent No. 2000-0014158 (Sauce for Bibimbap) 2. Korean Registered Patent No. 1106585 (Gochujang Sauce for Raw Fish Bibimbap and Bibimbap Containing the Gochujang Sauce) 3. Korean Registered Patent No. 1399278 (Gochujang Sauce Using Fermented Wild Herb Extract) The problem to be solved

[0016] The present invention aims to solve the above-mentioned problem by providing a method for manufacturing a bibim sauce that contains lactic acid bacteria and water parsley to exhibit a unique flavor and suppresses changes in taste even when stored for a long period of time. means of solving the problem

[0017] To solve the above problem, the present invention provides a method for preparing a bibim sauce containing lactic acid bacteria and water parsley, wherein the ingredients are mixed to produce a mixture comprising 5 to 20 parts by weight of a lactic acid bacteria culture, 25 to 35 parts by weight of water parsley, 20 to 30 parts by weight of plum extract, 10 to 20 parts by weight of oligosaccharide, 10 to 20 parts by weight of garlic, 5 to 10 parts by weight of sesame seeds, and 5 to 10 parts by weight of sesame oil, wherein the lactic acid bacteria culture is prepared by lactic acid bacteria fermentation by adding 0.1 to 0.5 parts by weight of glutamic acid and 0.01 to 0.1 parts by weight of lactic acid bacteria to 100 parts by weight of a raw material mixture including water parsley, soy milk, and malt extract. Effects of the invention

[0018] According to the present invention, the bibim sauce contains a lactic acid bacteria culture of water celery and water celery, allowing for easy and sufficient intake of the beneficial components of water celery. Additionally, by containing a lactic acid bacteria culture obtained by fermenting raw materials consisting of water celery, soy milk, and malt extract, the bibim sauce can be given an umami flavor, and changes in the lactic acid bacteria are minimal even as time passes, making it possible to suppress changes in the taste of the bibim sauce. Specific details for implementing the invention

[0019] The present invention relates to a method for preparing a bibim sauce containing lactic acid bacteria and water parsley, wherein the ingredients are mixed and aged to produce a mixture comprising 5 to 20 parts by weight of a lactic acid bacteria culture, 25 to 35 parts by weight of water parsley, 20 to 30 parts by weight of plum extract, 10 to 20 parts by weight of oligosaccharide, 10 to 20 parts by weight of garlic, 5 to 10 parts by weight of sesame seeds, and 5 to 10 parts by weight of sesame oil, based on 100 parts by weight of gochujang, wherein the lactic acid bacteria culture is prepared by lactic acid bacteria fermentation by adding glutamic acid and lactic acid bacteria to a raw material mixture comprising water parsley, soy milk, and malt extract.

[0020] The gochujang of the present invention may be of the ordinary type, but it is preferable to use one with a pH in the range of 4 to 5 and a salt concentration of 4 to 8%, as this can suppress the decrease and excessive proliferation of lactic acid bacteria in the bibim sauce.

[0021] The lactic acid bacteria culture of the present invention may be used by adding glutamic acid to raw materials consisting of water parsley, soy milk, and malt extract, inoculating with lactic acid bacteria, culturing, and fermenting. As a result, off-flavors and off-flavors caused by the fermented lactic acid bacteria culture in the bibim sauce can be suppressed, and umami flavor can be provided.

[0022] Ordinary lactic acid bacteria can be used as the above lactic acid bacteria, but Lactobacillus sakei can be used more preferably. This is because Lactobacillus sakei is a homogenous lactic acid bacterium isolated from kimchi, etc., has strong viability in the human intestine, does not foam in food, has weak acidity, and can improve flavor.

[0023] However, Lactobacillus sakei cannot multiply in an environment with a pH of 4.0 and cannot survive for a long time at a pH of 3.9 or lower, and cannot multiply in an environment with a salt concentration of 8% and cannot survive for a long time at a salt concentration of 10% or higher.

[0024] Soy milk and malt extract can promote the growth of lactic acid bacteria, and conventional ones can be used. For example, malt extract can be prepared by grinding malt, adding hot water to the ground material and heating it, filtering it, collecting the supernatant, and adding water to adjust the Brix to 10.

[0025] For the above ingredients, it is preferable to use a mixture of water parsley and soy milk containing 30 to 50 weight percent of water parsley, as this can improve the flavor.

[0026] Adding 0.1 to 0.5 parts by weight of glutamic acid per 100 parts by weight of the above raw material can provide umami and good flavor, but if it falls outside this range, it may not produce such effects.

[0027] In the present invention, sugars such as glucose or lactose, yeast extract, inorganic salts, etc., may be further added to promote lactic acid bacteria fermentation.

[0028] Lactic acid bacteria can be cultured using conventional methods, and culturing at 30°C to 35°C for 18 to 24 hours can obtain a sufficient number of bacteria.

[0029] The amount of lactic acid bacteria added is preferably 0.01 to 0.1 parts by weight per 100 parts by weight of the raw material.

[0030] When culturing lactic acid bacteria, it is best to have a pH of 4.0 to 7.0.

[0031] The lactic acid bacteria culture of the present invention has improved flavor and umami taste due to lactic acid fermentation and improved preservation stability.

[0032] In addition, even if the lactic acid bacteria fermented product of the present invention is contained in the bibim sauce, the bibim sauce has a pH in the range of 4 to 5 and a salt concentration of 4 to 8%, so the lactic acid bacteria survive without further multiplication, thereby suppressing changes in the taste of the bibim sauce.

[0033] In the present invention, 1 to 3 parts by weight of triglyceride can be added to the lactic acid bacteria culture to suppress off-flavors, thereby allowing the use of a lactic acid bacteria culture with suppressed off-flavors. As a result, acidity and off-flavors caused by lactic acid fermentation over time can be suppressed.

[0034] The above triglyceride preferably contains medium-chain fatty acids as constituent fatty acids. That is, a triglyceride formed by ester bonding of medium-chain fatty acids is preferred. In this case, the above fatty acid is a fatty acid having 6 to 12 carbon atoms, and octanoic acid or decanoic acid is more preferable.

[0035] The above glyceride can be obtained by ester exchange reaction between glycerin and medium-chain fatty acids derived from coconut oil, for example.

[0036] If the above triglyceride is added in an amount of less than 1 part by weight, the inhibition of acidity generation does not occur, and if it exceeds 3 parts by weight, the flavor deteriorates.

[0037] In the present invention, by using a water celery lactic acid bacteria fermented liquid in which water celery is fermented with lactic acid bacteria, it is possible to improve palatability and allow the consumption of lactic acid bacteria by suppressing the strong grassy smell while containing a large amount of the active ingredients of water celery.

[0038] In the present invention, water parsley treated with enzymes can be used.

[0039] The enzyme treatment of the present invention involves freezing water parsley containing more than 80% moisture and thawing it while in contact with the enzyme. This allows the enzyme to diffuse into the water parsley tissue and break down cellulose, a component of the cell wall, so that the water parsley remains soft without becoming tough while maintaining its shape. Additionally, it improves the binding properties with gochujang, allowing the gochujang to permeate the water parsley well, thereby preventing the water parsley and gochujang from separating in the bibim sauce. Furthermore, even if consumed in large quantities, the dietary fiber is broken down, ensuring good digestion.

[0040] When freezing water celery, freezing treatment can be performed without contact with enzymes so that the time passing through the maximum ice crystal formation zone in the water celery is 30 minutes or more. As a result, ice crystals increase, damage to cell walls and cell membranes occurs, and the tissue becomes loose.

[0041] Meanwhile, a freezing rate of -0.5°C to -2.0°C is preferable as it allows for the formation of a large number of ice crystals. Regarding the freezing temperature, the optimal temperature for ice crystal formation is -5°C to -10°C, which is slightly better as it improves workability.

[0042] Thawing can be done slowly at 0°C to 30°C for a thawing time of 10 to 120 minutes while the enzyme solution is in contact with the surface of the water parsley.

[0043] As a result, even without applying pressure when thawing, damage to the water parsley tissue occurs due to the recrystallization of ice crystals during thawing, which can promote the diffusion of enzymes into the water parsley through diffusion.

[0044] The decomposing enzyme constituting the above enzyme solution is hemicellulase or cellulase.

[0045] Enzyme reactions can be carried out at 0°C to 60°C.

[0046] In the present invention, it is preferable to add any one of the sugars selected from oligosaccharides, sugar alcohols, and starch to the enzyme solution. This increases the osmotic pressure, thereby promoting the diffusion of the enzyme and improving the efficiency of enzyme introduction into the water parsley tissue.

[0047] The immersion of water parsley in the enzyme solution involves immersing the water parsley in an enzyme solution containing enzymes while ice crystals are forming within the water parsley, and then thawing it in the enzyme solution.

[0048] Enzyme inactivation can be performed after thawing. Enzyme inactivation can be performed using conventional methods, or methods such as heat treatment can be used.

[0049] In the present invention, when treating with the above-mentioned decomposition enzyme, an enzyme having the function of cross-linking pectin, etc. is further mixed to enzymatically treat water parsley with a mixed enzyme solution.

[0050] As a result, by controlling the activity of opposing enzymes, the degree of degradation and cross-linking that may occur simultaneously can be controlled. Accordingly, the water parsley becomes soft due to the enzymatic degradation of hemicellulose, while the main components that are not degraded become cross-linked. This prevents the water parsley from collapsing due to cross-linking, thereby providing shape retention. Additionally, it can prevent water from being released from the water parsley, thereby improving water retention.

[0051] In the present invention, an aqueous calcium lactate solution containing pectin methyl esterase can be used as an enzyme solution to crosslink pectin, etc.

[0052] The enzyme pectin methylesterase hydrolyzes the methyl ester bonds of pectin, removing the methyl groups and exposing the carboxyl groups. These exposed carboxyl groups react with cations (especially calcium ions, Ca 2 +It combines with ) to create a state in which pectin molecules can cross-link with each other. This promotes the gel-forming ability of pectin and can maintain intercellular spacing to enable structural integrity.

[0053] Enzyme treatment allows gochujang to penetrate the water celery well, and while maintaining its shape, it becomes soft and easy to chew. In addition, cross-linking enzymes prevent excessive enzymatic reactions from occurring on the surface of the water celery.

[0055] The present invention will be explained in more detail below based on the following examples.

[0056] However, the following examples are merely for illustrating the present invention, and the present invention is not limited by the following examples. It will be obvious to those skilled in the art that the present invention can be modified by substitutions and equivalent alternative examples within the scope of the technical concept of the present invention.

[0058] [Preparation Example 1]

[0059] 0.3 parts by weight of glutamic acid and 0.5 parts by weight of yeast extract are added to 100 parts by weight of a raw material consisting of equal amounts of a mixture of water celery and soy milk containing 30% by weight of water celery and malt extract (prepared by grinding 300 g of malt, adding 18 L of water at 45°C to the ground material, heating at a rate of 1°C / min, maintaining at 70°C for 30 minutes, filtering, collecting the supernatant, and adjusting by adding water so that the Brix is ​​10), and Lactobacillus sakei strain (1×10⁻⁶) is used as the lactic acid bacteria. 9 A lactic acid bacteria culture was prepared by adding 0.01 parts by weight of (pieces / g) and incubating at 30℃ for 24 hours.

[0060] The above lactic acid bacteria culture has a pH of 4.5 and a bacterial count of 2×10 9 It was a dog.

[0061] The above lactic acid bacteria culture exhibited an umami flavor and did not produce unpleasant odors, including diacetyl odors caused by fermentation.

[0062] The above lactic acid bacteria culture was refrigerated at 10℃, and after 1 month, 2 months, and 4 months, the number of lactic acid bacteria (bacteria / g) was measured using the BC-added plate count culture method, and the results are shown in Table 1.

[0064] Live cell count (units / g) Immediately after preparing the culture 2×10 9 1 month later 2×10 9 2 months later 1×10 9 4 months later 1×10 8

[0065] From the results of Table 1 above, it can be confirmed that the number of live lactic acid bacteria is being maintained.

[0067] [Preparation Example 2]

[0068] A lactic acid bacteria culture was prepared by adding 1 part by weight of triglyceride (product name: ODO, Nisshin Oillio Group, Ltd., Japan, medium-chain fatty acid triglyceride composed of octanoic acid and decanoic acid in a weight ratio of 75:25) to 100 parts by weight of the lactic acid bacteria culture prepared in Preparation Example 1 above.

[0070] [Preparation Example 3]

[0071] Water celery was washed, and the stems of the washed water celery were cut into 1 cm intervals and slowly frozen to -7℃ (freezing speed -1℃ / min (speed until the center becomes below freezing from 25℃), time passing through the maximum ice crystal formation zone 35 minutes).

[0072] Frozen water parsley was immersed in an enzyme solution consisting of 1% by weight of hemicellulase and 12% by weight of potato starch at 5°C, and thawed in a refrigerator at 5°C for 20 minutes.

[0073] The thawed material was immersed in the enzyme solution and the enzyme reaction was carried out in a 10°C refrigerator for 15 hours. Afterward, the enzyme was inactivated by blanching in boiling water.

[0074] The water parsley processed in this way maintained its shape straight without becoming mushy on the cross-section, and exhibited a soft texture that did not become tough when chewed.

[0076] [Preparation Example 4]

[0077] In Preparation Example 3 above, after thawing, an enzyme solution in which pectin methyl esterase enzyme was dissolved in an aqueous calcium lactate solution as a crosslinking enzyme was further added to the enzyme solution, and an enzyme reaction was carried out for 15 hours in a refrigerator at 10°C.

[0078] Afterwards, it was blanched in boiling water to inactivate the enzymes.

[0079] The water parsley processed in this way maintained its shape straight without becoming mushy on the cross-section, and exhibited a soft texture that did not become tough when chewed.

[0081] [Example 1]

[0082] A bibim sauce was prepared by mixing 500g of gochujang, 50g of the lactic acid bacteria culture from Preparation Example 1, 100g of water parsley with washed stems cut into 1cm intervals, 125g of plum extract, 75g of oligosaccharide, 75g of garlic, 50g of sesame seeds, and 25g of sesame oil.

[0084] [Example 2]

[0085] A bibim sauce was prepared using the same method as in Example 1, except that the lactic acid bacteria culture of Preparation Example 2 was used instead of the lactic acid bacteria culture of Preparation Example 1 in Example 1 above.

[0087] [Example 3]

[0088] A bibim sauce was prepared using the same method as in Example 1, except that the water parsley used in Example 1 was the water parsley from Preparation Example 3.

[0090] [Example 4]

[0091] A bibim sauce was prepared using the same method as in Example 1, except that the water parsley used in Example 1 was the water parsley from Preparation Example 4.

[0093] After conducting a sensory evaluation on the mixing sauces of Examples 1 and 2 above with 10 trained evaluators, the results are shown in Table 2 below.

[0094] division Example 1 Example 1 Example 2 Example 2 Control group* Immediately after manufacturing 2 months later Immediately after manufacturing 2 months later Immediately after manufacturing sweetness 3.5 3.6 3.3 3.2 3.4 acidity 3.8 4.1 3.6 3.9 3.4 Umami 3.8 4.0 3.6 3.8 2.2 Off-flavors 4.1 3.9 3.9 3.8 4.1 Comprehensive preference 3.7 3.8 3.6 3.6 3.3 *Control group: The one in Example 1 that did not contain lactic acid bacteria culture and water parsley.

[0095] From the results of Table 2 above, it is confirmed that the example has increased umami flavor and excellent sour taste preference compared to the control group.

[0096] In addition, it is confirmed that the taste of the example does not change significantly even after 2 months have passed.

[0097] Meanwhile, it is confirmed that the bibim sauces of Examples 3 and 4 do not crush or become mushy, and when eaten, the crispness of the water celery is felt in the mouth without a tough texture, and this texture is maintained even after 2 months.

[0098] In addition, it can be visually confirmed that the gochujang is well spread on the surface of the water parsley in the bibim sauce.

Claims

Claim 1 A method for preparing a bibim sauce by mixing ingredients comprising, per 100 parts by weight of gochujang, 5 to 20 parts by weight of a lactic acid bacteria culture, 25 to 35 parts by weight of water parsley, 20 to 30 parts by weight of plum extract, 10 to 20 parts by weight of oligosaccharide, 10 to 20 parts by weight of garlic, 5 to 10 parts by weight of sesame seeds, and 5 to 10 parts by weight of sesame oil, wherein the lactic acid bacteria culture is prepared by lactic acid fermentation by adding 0.1 to 0.5 parts by weight of glutamic acid and 0.01 to 0.1 parts by weight of lactic acid bacteria to 100 parts by weight of a raw material mixture including water parsley, soy milk, and malt extract, and wherein the lactic acid bacteria is Lactobacillus sakei; wherein the gochujang has a pH in the range of 4 to 5 and a salt concentration of 4 to 8%, and further, 1 to 3 parts by weight of triglycerides are added per 100 parts by weight of the lactic acid bacteria culture, and the triglycerides constituting A method for preparing a bibim sauce containing lactic acid bacteria and water parsley, characterized in that the fatty acid is octanoic acid or decanoic acid. Claim 2 delete Claim 3 delete Claim 4 delete Claim 5 delete Claim 6 delete