KR100369617B1 - Manufacturing Method for Multi-purpose Sauce Using Korean Kochujang - Google Patents

Manufacturing Method for Multi-purpose Sauce Using Korean Kochujang Download PDF

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KR100369617B1
KR100369617B1 KR10-2000-0019694A KR20000019694A KR100369617B1 KR 100369617 B1 KR100369617 B1 KR 100369617B1 KR 20000019694 A KR20000019694 A KR 20000019694A KR 100369617 B1 KR100369617 B1 KR 100369617B1
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extract
red pepper
kochujang
paste
sauce
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KR20010100307A (en
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홍상필
조진호
김현정
김진기
조종현
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한국식품개발연구원
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    • A—HUMAN NECESSITIES
    • A44—HABERDASHERY; JEWELLERY
    • A44B—BUTTONS, PINS, BUCKLES, SLIDE FASTENERS, OR THE LIKE
    • A44B11/00—Buckles; Similar fasteners for interconnecting straps or the like, e.g. for safety belts
    • A44B11/25—Buckles; Similar fasteners for interconnecting straps or the like, e.g. for safety belts with two or more separable parts
    • A—HUMAN NECESSITIES
    • A45—HAND OR TRAVELLING ARTICLES
    • A45F—TRAVELLING OR CAMP EQUIPMENT: SACKS OR PACKS CARRIED ON THE BODY
    • A45F5/00—Holders or carriers for hand articles; Holders or carriers for use while travelling or camping
    • A45F2005/006—Holders or carriers for hand articles; Holders or carriers for use while travelling or camping comprising a suspension strap or lanyard
    • A—HUMAN NECESSITIES
    • A45—HAND OR TRAVELLING ARTICLES
    • A45F—TRAVELLING OR CAMP EQUIPMENT: SACKS OR PACKS CARRIED ON THE BODY
    • A45F2200/00—Details not otherwise provided for in A45F
    • A45F2200/05—Holder or carrier for specific articles
    • A45F2200/0516—Portable handheld communication devices, e.g. mobile phone, pager, beeper, PDA, smart phone

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Abstract

본 발명은 우리나라 고추장을 이용한 다목적 소스의 제조방법에 관한 것이다. 보다 상세하게는 전통 순창고추장을 매스콜로이더로 미세하게 분쇄하여 거친 입자감을 개선한 고추장 분쇄물에 토마토페이스트와 향신료추출물을 가하여 메주취를 개선한다. 또한 잔탄검을 가하거나 변성전분과 잔탄검을 가하여 호화시킴으로써 점탄성을 부여한 후 솔비톨, 양파분, 정백당, 올리고당, 식초, 마늘분, 양조간장, 정백염, 구연산, 주정등을 가하여 균질화시켜 용기에 충진하고 비가열처리 혹은 가열살균처리함으로써 독특한 풍미와 물성을 부여한다.The present invention relates to a method for producing a multipurpose sauce using Korean kochujang. In more detail, by adding a fine paste and a spice extract to the red pepper paste pulverized by fine grinding the traditional Sunchang Gochujang with a mass collider to improve the meju odor. In addition, xanthan gum is added or denatured starch and xanthan gum are added to give viscoelasticity. Sorbitol, onion powder, white sugar, oligosaccharide, vinegar, garlic powder, brewed soy sauce, white salt, citric acid, alcohol, etc. Heat treatment or heat sterilization gives unique flavor and physical properties.

본 발명의 고추장 소스는 스테이크, 바비큐, 생선, 프라이드 치킨, 햄버거, 베이커리, 피자, 스파게티, 튀김류, 샐러드, 비빔밥, 국수, 만두 등 동서양의 다양한 요리에 다목적으로 활용할 수 있으므로 우리나라 고추장의 세계화에 크게 기여할 것으로 예상된다.Gochujang sauce of the present invention can be used for a variety of dishes in the East and West, such as steak, barbecue, fish, fried chicken, hamburger, bakery, pizza, spaghetti, fried food, salad, bibimbap, noodles, dumplings, etc. It is expected.

Description

고추장을 이용한 다목적 소스의 제조방법{Manufacturing Method for Multi-purpose Sauce Using Korean Kochujang}Manufacturing Method for Multi-purpose Sauce Using Korean Kochujang}

본 발명은 우리나라 고추장을 이용한 다목적 소스의 제조방법에 관한 것이다. 보다 상세하게는 전통 순창고추장을 콜로이드밀로 미세하게 분쇄하여 거친 입자감을 개선한 고추장 분쇄물에 토마토페이스트와 향신료추출물을 가하여 메주취를 개선한다. 또한 잔탄검을 단독으로 또는 변성전분과 잔탄검을 함께 첨가하여 호화시킴으로써 점탄성을 부여한 후 솔비톨, 양파분, 정백당, 올리고당, 식초, 마늘분, 양조간장, 정백염, 구연산 등을 가하여 균질화시켜 용기에 충진하고 살균처리하거나 비열처리하기 위하여 주정을 첨가하여 독특한 풍미와 물성을 부여하는 고추장 소스의 제조방법에 관한 것이다.The present invention relates to a method for producing a multipurpose sauce using Korean kochujang. In more detail, by adding a fine paste and a spice extract to the red pepper paste pulverized by improving the coarse grain by finely pulverizing the traditional red pepper paste with a colloid mill to improve the meju odor. Also, xanthan gum is added alone or denatured by adding modified starch and xanthan gum to give viscoelasticity, and then homogenized by adding sorbitol, onion powder, white sugar, oligosaccharide, vinegar, garlic powder, brewed soy sauce, white salt, citric acid, etc. The present invention relates to a method for preparing kochujang sauce which adds alcohol to give sterilization or non-heat treatment to give unique flavor and physical properties.

소스(sauce)는 고대 로마시대부터 요리의 맛과 색상을 내기 위하여 사용되어온 액체 또는 반유동상태의 조미료로 수천종 알려져 있으며 그 중 칠리, 타바스코, 쌀사(Salsa), 토마토케첩과 같은 소스류는 스테이크, 바비큐, 생선, 프라이드 치킨 (fried chiken), 햄버거, 피자, 스파게티, 튀김류, 샐러드 등 다양한 요리에 적용되고 있다.Sauce is known for its thousands of liquid or semi-flowing seasonings that have been used since ancient Roman times to create culinary flavors and colors, including sauces such as chili, tabasco, rice, and tomato ketchup. It is applied to various dishes such as barbecue, fish, fried chiken, hamburger, pizza, spaghetti, tempura and salad.

한편, 우리나라의 전통고추장으로 알려져 있는 순창고추장은 고추분, 찹쌀, 콩의 발효물에서 유래된 단백질, 당류, 카로틴, 비타민과 캡사이신, 대두 펩타이드등 영양성분 및 생리활성물질이 함유되고 매운맛, 단맛, 감칠맛이 잘 조화된 특성이 있어 칠리, 타바스코 및 토마토케찹과 같은 서양의 다용도 소스 못지 않게 각종요리에 이용가치가 높다. 그러나 전통고추장은 메주취가 강하고 입자가 거칠며 점성이 매우 크고 색상이 불안정하여 고추장을 각종용리에 곧 바로 적용할 경우 서양의 소스류에 비해 기호성이 오히려 떨어지는 단점이 있으므로 이를 개선하는 동시에 고추장의 풍미특성을 살린 우수한 품질의 다용도 고추장 소스의 개발이 요구되고 있다.On the other hand, Sunchang Gochujang, which is known as Korean traditional red pepper paste, contains nutrients and bioactive substances such as red pepper powder, glutinous rice, and soybean fermented products, sugars, carotene, vitamins, capsaicin, and soybean peptides. It has a good combination of rich flavors and is highly valued in various cuisines as well as Western multipurpose sauces such as chili, tabasco and tomato ketchup. However, traditional red pepper paste has strong meju odor, grains, viscous color, and unstable color. So, when red pepper paste is applied directly to various elutions, it has a weakness compared to western sauces. There is a need for the development of a versatile gochujang sauce with excellent quality.

종래 고추장의 제조방법등에 관해서 다수의 연구가 이루어져 있으며, 그 중에서 고추분 혹은 고추장에 찹쌀분, 엿기름, 식염, 설탕, 식초, 마늘분, 잔탄검 및 물을 일정비율로 혼합하여 제조하는 한국식 핫소스의 제조방법(권동진외 3인 , 1998)이 특허 등록(특허출원번호 1996-049980호, 특허공개번호 1998-030529호)되어있으나 전통고추장의 이취제거와 물성조절 및 이를 이용하여 각종음식에 적용할 수 있는 풍미와 물성을 가진 고추장 소스의 제조방법에 관한 연구나 특허는 아직 보고되어 있지 않은 실정이다.A number of studies have been made on the manufacturing method of gochujang, among them, of Korean hot sauce, which is made by mixing red pepper powder or red pepper paste with glutinous rice powder, malt, salt, sugar, vinegar, garlic powder, xanthan gum and water in a certain ratio. Although the manufacturing method (Kwon, Dong-jin et al., 1998) has registered a patent (Patent Application No. 1996-049980, Patent Publication No. 1998-030529), it can be applied to various foods by removing odor and controlling physical properties of traditional red pepper paste. Researches and patents on the preparation method of kochujang sauce with flavors and physical properties have not been reported.

본 발명은 고추장의 거친 입자감과 메주취를 개선하여 독특한 풍미와 물성을 갖는 우수한 품질의 고추장 소스를 제공하는 것을 목적으로 한다.An object of the present invention is to improve the coarse grain and meju odor of gochujang to provide a good quality gochujang sauce having unique flavor and physical properties.

도 1은 본 발명의 고추장을 이용한 다목적 고추장 소스의 제조방법의 일예를 나타낸 공정도이다.1 is a process chart showing an example of a method for producing a multipurpose kochujang sauce using kochujang of the present invention.

도 2는 본 발명의 고추장을 이용한 다목적 고추장 소스의 제조방법의 또다른 일예를 나타낸 공정도이다.Figure 2 is a process chart showing another example of a method for producing a multi-purpose gochujang sauce using kochujang of the present invention.

본 발명의 고추장을 이용한 다용도 소스류의 제조방법은 전통 순창고추장에 대하여 물을 0.1∼1.0배 되도록 가하여 이를 매스콜로이더(mass colloider)로서 미세하게 분쇄함으로서 고추장의 거친 입자감을 개선하고 이 고추장 분쇄물에 대하여 토마토페이스트를 0.2 ∼ 3.0배 첨가하여 균질화한다. 이 균질화물 100g에 대하여 향신료추출액(열수에 감초 0.02∼2.0, 월계수잎 0.01∼4.0, 정향 0.02∼5.0, 오레가노 0.01∼3.5, 바질 0.01∼4.0, 로즈마리 0.01∼5.0, 넛맥 0.01∼3.8되도록 첨가하여 추출한 후 여과하고 이에 통후추 0.01∼4.0되게 첨가)을 0.25배∼ 1.0배 첨가하여 고추장 특유의 메주취를 개선한다.In the method of preparing multi-purpose sauces using the kochujang of the present invention, water is added 0.1-1.0 times with respect to the traditional Korean red pepper paste, and finely pulverized it as a mass colloider to improve the coarse grains of the kochujang, It is homogenized by adding 0.2-3.0 times the tomato paste. To 100 g of this homogenate, a spice extract solution (extracted from hot water with licorice 0.02-2.0, bay leaf 0.01-4.0, cloves 0.02-5.0, oregano 0.01-3.5, basil 0.01-4.0, rosemary 0.01-5.0, nutmeg 0.01-3.8) After filtering and adding 0.01 ~ 4.0 times the whole peppercorn) 0.25 times to 1.0 times to improve the meju odor unique to kochujang.

또한 개선된 고추장에 잔탄검(xanthan gum)을 0.01-2.0되게 첨가교반한 후, 또는 개선된 고추장에 변성전분 0.1-5.0과 잔탄검 0.1를 첨가하고 60-100℃에서 1-60분간 가열교반한 후, 여기에 솔비톨 0.1-10.0, 양파분 0.1-10.0, 정백당 0.3-15.0, 마늘분 0.1-8.0, 양조간장 0.3-10.0, 정백염 0.1-4.0, 글루타민산나트륨(MSG) 0.001-3.0, 핵산 0.001-2.0되도록 가하고 30-100℃에서 1-120분간 교반하여 혼합물을 균질화시킨다. 최종적으로 식초 0.2-20.0, 구연산 0.1-10.0, 주정 0.1-2.0되도록 가하여 비열처리한 후 용기에 충진하거나, 또는 주정을 사용하지 않고 85-100℃에서 1-20분간 살균처리한 후 용기에 충진하여 제조된다. 구체적인 방법은 다음의 실시예에서 설명하고자 한다.After stirring and adding xanthan gum 0.01-2.0 to the improved hot pepper paste, or adding modified starch 0.1-5.0 and xanthan gum 0.1 to the improved hot pepper paste and heating and stirring at 60-100 ° C. for 1-60 minutes. Then, sorbitol 0.1-10.0, onion powder 0.1-10.0, white sugar 0.3-15.0, garlic powder 0.1-8.0, brewed soy sauce 0.3-10.0, white salt 0.1-4.0, sodium glutamate (MSG) 0.001-3.0, nucleic acid 0.001- Add to 2.0 and stir at 30-100 ° C. for 1-120 min to homogenize the mixture. Finally, add vinegar 0.2-20.0, citric acid 0.1-10.0, alcohol 0.1-2.0, and then heat-treat the container after filling it, or sterilize it at 85-100 ° C for 1-20 minutes without using alcohol, and then fill the container. Are manufactured. Specific methods will be described in the following examples.

＜실시예 1＞<Example 1>

고추장(순창 문옥례고추장을 사용)에 대해 정제수를 고추장의 무게에 대해 0.3배 되도록 가하고 매스콜로이더(Super masscolloider, No. 23020, 3.7kw, 일본 增幸株式會社)를 이용하여 분쇄시켜 45 mesh 채로 걸렀을 때의 통과수율(wet weight ratio)과 입자감에 대한 관능검사(10인 패널대상, 5점평점법))를 실시하여 이를 표 1에 나타내었다.For Kochujang (use of Sunchang Munokrye Gochujang), add purified water to 0.3 times the weight of Kochujang, grind it using a mass colloider (Super masscolloider, No. 23020, 3.7kw, Japan 增 幸 株 式 會 company) and hang it with 45 mesh. The sensory test (wet weight ratio) and graininess (10 panel subjects, 5-point scoring method) when used was shown in Table 1 below.

표 1. 전통 고추장의 입자감에 미치는 매스콜로이더 분쇄효과Table 1. Effect of Mass Collider on the Particles of Traditional Kochujang

분석항목Analysis item 미분쇄물Pulverized 매스콜로이더 분쇄물Mass collider grinding 45 mesh 통과율45 mesh pass through 9393 9898 입 자 감*(관능검사)Perception of Mouth * (Sensory Test) 1.51.5 4.84.8

*1점 : 매우 강하게 느껴짐 5점 : 느끼지 못함* 1 point: very strong feeling 5 points: no feeling

＜실시예 2＞<Example 2>

고추장 분쇄물에 대하여 토마토페이스트(Hunt's, Wesson사 미국)를 1 : 1의비율로 가하여 균질화한 후 이 균질화물에 100g에 대하여 시중에서 구입한 향신료를 세절하여 85℃ 내지 95℃의 열수중에서 추출한 감초추출물 0.89, 월계수잎추출물 0.32, 정향추출물 0.07, 오레가노추출물 0.22, 바질추출물 0.19, 로즈마리추출물 0.06, 넛맥추출물 0.35, 통후추추출물 0.71을 혼합한 향신료추출물을 0.25배 내지 1.0배 가한 후 메주취 및 기호성에 대하여 관능검사(10인 페널, 5점 평점법)를 실시하여 그 결과를 표 2에 나타내었다.Homogenized crushed tomato paste (Hunt's, Wesson, USA) at a ratio of 1: 1, and then sliced the commercially purchased spices for 100 g to this homogenate and extracted liquor from hot water at 85 ℃ -95 ℃. Extracts of 0.89, bay leaf extract 0.32, clove extract 0.07, oregano extract 0.22, basil extract 0.19, rosemary extract 0.06, nutmeg extract 0.35, and pepper extract 0.71 were added 0.25 times to 1.0 times, and then the soju and palatability. The sensory test (10-member panel, 5-point scoring method) was performed and the results are shown in Table 2.

표 2. 향신료 첨가에 의한 메주취 및 기호도Table 2. Mesoflavour and preference by spice addition

분석항목Analysis item 향신료 무첨가No spices 향신액 첨가량(첨가배수)Amount of flavor liquid added (addition multiple) 0.25배0.25x 0.5배0.5x 1.0배1.0x 메주취* Mesquite * 5.05.0 2.52.5 1.51.5 1.01.0 기호도** Symbol diagram ** 2.02.0 3.23.2 4.04.0 4.74.7

* : 1점 : 매우 약하다, 5점 매우 강하다*: 1 point: very weak, 5 points very strong

** : 1점 : 매우 나쁘다, 5점 매우 좋다**: 1 point: Very bad, 5 points Very good

＜실시예 3＞<Example 3>

고추장과 토마토페이스트 및 향신료액이 첨가된 시료 100g에 대하여 변성전분(두산종합식품 제품) 0.5-5.0, 잔탄검 0.1, 솔비톨 2.67, 양파분 0.7, 정백당 4.45, 마늘분 0.57, 양조간장 4.62, 정백염 0.7, MSG 0.7, 핵산계조미료(제일제당) 0.01되도록 가하고 65℃에서 30분간 교반하여 혼합물을 균질화시킨 후 최종적으로 식초 3.5, 구연산 0.3되도록 가하여 제조한 고추장 소스의 흐름성과 점도를 분석하여 표 3에 나타냈다.Modified starch (Doosan Food Products) 0.5-5.0, Xanthan Gum 0.1, Sorbitol 2.67, Onion Powder 0.7, White Sugar 4.45, Garlic Powder 0.57, Brewed Soy Sauce 4.62, White Salt 0.7, MSG 0.7, nucleic acid-based seasoning (1st) was added to 0.01 and stirred at 65 ° C. for 30 minutes to homogenize the mixture, and finally added to vinegar 3.5, citric acid 0.3 to analyze the flow and viscosity of the kochujang sauce prepared in Table 3 Indicated.

표 3. 변성전분 첨가농도에 따른 점도변화Table 3. Viscosity Variation with Modified Starch Concentration

분석항목Analysis item 변성전분()Modified starch () 0.50.5 1.01.0 5.05.0 점 도* Viscosity * 4.34.3 3.73.7 3.13.1 항복치** Yield value ** 28.328.3 44.244.2 62.562.5

* Voistick viscometer(cm/min)* Voistick viscometer (cm / min)

** Hakke viscometer(Pa)** Hakke viscometer (Pa)

＜적용예 ＞<Application example>

상기의 방법으로 제조한 고추장소스에 대하여 시판 유명 햄버거, 피자, 비프스테이크를 대상으로 관능검사(10인 페널, 5점 평점법)를 실시하여 그 결과를 표 4에 나타내었다.The red pepper paste sauce prepared by the above method was subjected to a sensory test (10-member panel, 5-point scoring method) on famous commercial hamburgers, pizzas, and beefsteaks, and the results are shown in Table 4.

표.4 몇가지 음식에 대한 고추장소스의 관능검사결과Table 4 Sensory Test Results of Kochujang Sauce for Some Foods

항 목Item 색color 향incense 맛flavor 종합기호도General Symbol 햄버거hamburger 4.54.5 4.54.5 4.64.6 4.54.5 피 자Pizza 4.64.6 4.74.7 4.94.9 4.74.7 beef steakbeef steak 4.84.8 4.84.8 4.94.9 4.84.8 Fried chickenFried chicken 4.44.4 4.74.7 4.54.5 4.54.5

* : 1점 : 매우 나쁘다 3점 : 보통이다 5점 : 매우 좋다*: 1 point: Very bad 3 points: Normal 5 points: Very good

본 발명은 고추장의 거친 입자감 및 메주취를 개선하여 독특한 풍미와 물성을 부여함으로서 스테이크, 바비큐, 생선, 프라이드치킨, 햄버거, 베이커리, 피자, 스파게티, 튀김류, 샐러드, 떡볶기, 비빔밥, 국수, 만두 등 동서양의 다양한 요리에 다목적으로 활용가능한 우수한 품질의 고추장소스 제조방법을 제공함으로서 전통고추장 산업의 활성화와 세계적인 소스화에 크게 기여할 것으로 예상된다.The present invention improves the coarse grain and meju odor of red pepper paste to give unique flavors and properties, such as steak, barbecue, fish, fried chicken, hamburger, bakery, pizza, spaghetti, tempura, salad, rice cake, bibimbap, noodles, dumplings, and so on It is expected to contribute greatly to the activation of the traditional red pepper paste industry and to the globalization of sauce by providing a high quality kochujang sauce that can be used for a variety of dishes.

Claims (9)

고추장을 콜로이드밀로 미세하게 분쇄하여 입자감이 개선된 고추장 분쇄물을 얻는 단계와,Finely pulverizing the kochujang with a colloid mill to obtain a kochujang pulverized product having improved particle feel; 전기의 고추장분쇄물에 토마토페이스트를 첨가하는 단계와,Adding tomato paste to the red pepper paste, 전기의 고추장분쇄물과 토마토페이스트가 혼합된 고추장 혼합물 에 향신료추출액을 첨가하여 풍미를 부여하는 단계와,Adding a spice extract to the red pepper paste mixture mixed with red pepper paste and tomato paste to give flavor; 전기의 고추장분쇄물, 토마토페이스트, 향신료추출액이 혼합된 고추장 혼합물에 잔탄검과 조미료 및 변성전분을 첨가하여 점탄성을 부여하는 단계와,Adding viscous gum, seasoning and modified starch to the red pepper paste mixture containing the above red pepper paste, tomato paste and spice extract to give viscoelasticity, 전기의 고추장분쇄물, 토마토페이스트, 향신료추출액, 잔탄검, 조미료 및 변성전분이 혼합된 고추장 혼합물을 비열처리 또는 열처리하여 용기에 충진하는 단계로 구성된 것을 특징으로 하는 고추장을 이용한 다목적 고추장소스의 제조방법Method for preparing multi-purpose gochujang sauce using gochujang characterized in that it is filled with a container by heat-treating or heat-treating the gochujang mixture mixed with the electric kochujang powder, tomato paste, spice extract, xanthan gum, seasoning and modified starch 제 1항에 있어서, 고추장분쇄물은 고추장에 정제수를 0.1 내지 1.0배 가하고 콜로이드밀로 45메쉬 이하의 크기로 분쇄하여 고추장의 거친 입자감을 개선하는 것을 특징으로 하는 전통 고추장을 이용한 다목적 고추장소스의 제조방법The method for preparing multipurpose gochujang sauce using traditional kochujang according to claim 1, wherein refined kochujang powder is added with 0.1 to 1.0 times purified water to kochujang and pulverized to a size of 45 mesh or less with a colloid mill to improve coarse graininess of kochujang. 제 1항에 있어서, 고추장 분쇄물에 토마토페이스트 0.2 내지 3.0배 첨가하는 것을 특징으로 하는 고추장을 이용한 다목적 고추장소스의 제조방법The method of claim 1, wherein 0.2 to 3.0 times the tomato paste is added to the red pepper paste pulverized product. 제 1항에 있어서, 향신료추출액으로서 감초추출액, 월계수잎추출액, 정향추출액, 오레가노추출액, 바질추출액, 로즈마리추출액, 넛맥추출액 및 통후추추출물의 혼합물을 고추장분쇄물과 토마토페이스트가 혼합된 고추장 혼합물 100g에 대하여 0.25 내지 1.0배 첨가하여 메주취를 제거하는 것을 특징으로 하는 고추장을 이용한 다목적 고추장소스의 제조방법According to claim 1, the mixture of licorice extract, bay leaf extract, clove extract, oregano extract, basil extract, rosemary extract, nutmeg extract and whole pepper extract as a spice extract against 100g of red pepper paste mixture mixed with red pepper paste and tomato paste Method for producing multi-purpose gochujang sauce using gochujang characterized in that the addition of 0.25 to 1.0 times to remove meju 제 4항에 있어서, 향신료추출액은 고추장분쇄물과 토마토페이스트가 혼합된 고추장 혼합물 100g에 대하여 감초추출물 0.02-2.0%, 월계수잎 추출물 0.01-4.0%, 정향추출물 0.02-5.0%, 오레가노추출물 0.01-3.5%, 바질추출물 0.01- 4.0%, 로즈마리추출물 0.01-5.0%, 넛맥추출물 0.01-3.8%, 통후추추출물 0.01-4.0% 혼합하는 것을 특징으로 하는 고추장을 이용한 다목적 고추장소스의 제조방법5. The spice extract according to claim 4, the licorice extract 0.02-2.0%, bay leaf extract 0.01-4.0%, clove extract 0.02-5.0%, oregano extract 0.01-3.5 with respect to 100g of red pepper paste mixture mixed with red pepper paste and tomato paste %, Basil extract 0.01-4.0%, rosemary extract 0.01-5.0%, nutmeg extract 0.01-3.8%, pepper extract 0.01-4.0% method for producing a multi-purpose pepper paste sauce using kochujang 제 1항에 있어서, 고추장분쇄물, 토마토페이스트, 향신료추출액이 혼합된 고추장 혼합물 100g에 대하여 잔탄검과 조미료를 혼합하거나 또는 잔탄검과 조미료 및 변성전분을 혼합하여 60℃ 내지 100℃에서 1-60분간 교반하여 점탄성을 부여하는 것을 특징으로 하는 고추장을 이용한 다목적 고추장소스의 제조방법According to claim 1, xanthan gum and seasonings or mixed with xanthan gum, seasonings and modified starch to 100g of red pepper paste mixture mixed with red pepper paste, tomato paste, spice extract , 1-60 at 60 ℃ to 100 ℃ Method for producing multipurpose gochujang sauce using gochujang characterized by imparting viscoelasticity by stirring for a minute 제 1항 또는 제 6항에 있어서, 고추장분쇄물, 토마토페이스트 및 향신료추출액이 혼합된 고추장 혼합물 100g에 대하여 점탄제로 잔탄검 0.01-2.0%과 변성전분 0.1%-5.0%를, 조미료로 솔비톨 0.1-10.0%, 양파분 0.1-10.0%, 정백당 0.3-15.0%, 마늘분 0.1-8.0%, 양조간장 0.3-10.0%, 정백염 0.1-4.0%, MSG 0.001-3.0%, 핵산 0.001-2.0%, 식초 0.2-20.0%, 구연산 0.1-10.0%를 첨가한 후 교반시켜 점탄성을 부여하는 것을 특징으로 하는 고추장을 이용한 다목적 고추장소스의 제조방법According to claim 1 or 6, Xanthan gum 0.01-2.0% with modified starch and 0.1% -5.0% modified starch with viscoelasticity to 100 g of red pepper paste mixture mixed with red pepper paste, tomato paste and spice extract , sorbitol 0.1- 10.0%, onion powder 0.1-10.0%, white sugar 0.3-15.0%, garlic powder 0.1-8.0%, brewed soy sauce 0.3-10.0%, white salt 0.1-4.0%, MSG 0.001-3.0%, nucleic acid 0.001-2.0%, vinegar Method for producing multipurpose gochujang sauce using gochujang characterized by adding viscoelasticity by adding 0.2-20.0% and citric acid 0.1-10.0% and stirring 제 1항에 있어서, 비열처리하기 위하여 고추장분쇄물, 토마토페이스트, 향신료추출액, 잔탄검, 조미료 및 변성전분이 혼합된 고추장 혼합물 100g에 대하여 주정 0.1-2.0% 첨가하여 용기에 충진하는 것을 특징으로 하는 고추장을 이용한 다목적 고추장소스의 제조방법The method according to claim 1, wherein 0.1-2.0% alcohol is added to 100 g of the red pepper paste mixture mixed with red pepper paste, tomato paste, spice extract, xanthan gum, seasoning, and modified starch for specific heat treatment. Manufacturing method of multipurpose kochujang sauce using kochujang 제 1항에 있어서, 고추장분쇄물, 토마토페이스트, 향신료추출액, 잔탄검, 조미료 및 변성전분이 혼합된 고추장 혼합물을 85-100℃에서 1-20분간 살균처리한 후 용기에 충진하는 것을 특징으로 하는 고추장을 이용한 다목적 고추장소스의 제조방법The method according to claim 1, wherein the red pepper paste mixture mixed with red pepper paste, tomato paste, spice extract, xanthan gum, seasoning and modified starch is sterilized at 85-100 ° C. for 1-20 minutes and then filled into a container. Manufacturing method of multipurpose kochujang sauce using kochujang
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KR101657194B1 (en) 2014-07-22 2016-09-19 윤석탁 Manufacturing method of the red pepper paste
KR101677018B1 (en) * 2016-03-18 2016-11-21 농업회사법인 바로담 주식회사 Method for preparation of improved aroma and taste korean hot pepper paste
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