KR100423985B1 - Korean hot pepper paste comprising honey - Google Patents
Korean hot pepper paste comprising honey Download PDFInfo
- Publication number
- KR100423985B1 KR100423985B1 KR10-2000-0014839A KR20000014839A KR100423985B1 KR 100423985 B1 KR100423985 B1 KR 100423985B1 KR 20000014839 A KR20000014839 A KR 20000014839A KR 100423985 B1 KR100423985 B1 KR 100423985B1
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- South Korea
- Prior art keywords
- honey
- weight
- flavor
- kochujang
- red pepper
- Prior art date
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- 235000012907 honey Nutrition 0.000 title claims abstract description 30
- 240000008574 Capsicum frutescens Species 0.000 title description 2
- 235000002568 Capsicum frutescens Nutrition 0.000 title description 2
- 239000000796 flavoring agent Substances 0.000 claims abstract description 24
- 235000019634 flavors Nutrition 0.000 claims abstract description 24
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 19
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 19
- 235000007862 Capsicum baccatum Nutrition 0.000 claims abstract description 19
- 239000001728 capsicum frutescens Substances 0.000 claims abstract description 19
- 239000000843 powder Substances 0.000 claims abstract description 17
- 235000013305 food Nutrition 0.000 claims abstract description 16
- 239000000203 mixture Substances 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 6
- 235000015097 nutrients Nutrition 0.000 abstract description 4
- 235000013402 health food Nutrition 0.000 abstract description 2
- 235000019640 taste Nutrition 0.000 description 14
- 230000000052 comparative effect Effects 0.000 description 11
- 229920002472 Starch Polymers 0.000 description 3
- 235000013312 flour Nutrition 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 230000005070 ripening Effects 0.000 description 3
- 235000015067 sauces Nutrition 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 235000013618 yogurt Nutrition 0.000 description 3
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 230000007062 hydrolysis Effects 0.000 description 2
- 238000006460 hydrolysis reaction Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- 240000002234 Allium sativum Species 0.000 description 1
- 241000256837 Apidae Species 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 241000722363 Piper Species 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 240000006711 Pistacia vera Species 0.000 description 1
- 235000003447 Pistacia vera Nutrition 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000021329 brown rice Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000015140 cultured milk Nutrition 0.000 description 1
- 235000021185 dessert Nutrition 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000008369 fruit flavor Substances 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 210000004907 gland Anatomy 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000008960 ketchup Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000010746 mayonnaise Nutrition 0.000 description 1
- 239000008268 mayonnaise Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 235000020233 pistachio Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- -1 salt salt Chemical class 0.000 description 1
- 235000014214 soft drink Nutrition 0.000 description 1
- 235000019654 spicy taste Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- 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
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
- A23L21/25—Honey; Honey substitutes
-
- 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
- A23L27/20—Synthetic spices, flavouring agents or condiments
-
- 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
- A23L27/40—Table salts; Dietetic salt substitutes
-
- 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
- A23L27/50—Soya sauce
-
- 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
- A23L27/88—Taste or flavour enhancing agents
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- 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
Abstract
본 발명은 꿀과 향을 포함하는 고추장 조성물에 관한 것으로, 더욱 상세하게는 곡류나 기타의 것을 제외하고, 꿀 25∼35 중량%, 메주가루 6∼14중량%, 고춧가루 8∼14 중량%, 소금 1∼4 중량%, 간장 0.1∼2 중량% 및 나머지는 물로 100중량%을 이루는 것 을 특징으로 하는 꿀 고추장에 관한 것이다. 본 발명은 꿀 고유의 맛과 영양소를 고유 음식인 고추장에 접목시키고, 향을 첨가함으로써 건강 증진과 더불어 어린아이와 외국인 입맛에 맞는 식품으로 창출한다.The present invention relates to a kochujang composition comprising honey and flavor, more specifically, except for grains and other things, honey 25-35% by weight, meju powder 6-14% by weight, red pepper powder 8-14% by weight, salt 1 to 4% by weight, soy sauce 0.1 to 2% by weight and the rest is related to honey kochujang characterized in that it comprises 100% by weight with water. The present invention combines the inherent flavor and nutrients of honey into gochujang which is a unique food, and adds the flavor to create health foods for children and foreigners as well as health promotion.
Description
본 발명은 꿀을 포함하는 고추장 조성물에 관한 것으로 더욱 상세하게는 고추장에 꿀, 더욱 바람직하게는 꿀과 향을 첨가하여 어린이와 외국인의 기호에 맞도록 맛과 향을 개선시킨 고추장 조성물에 관한 것이다.The present invention relates to a kochujang composition comprising honey, and more particularly, to a kochujang composition in which honey and more preferably honey and flavor are added to kochujang to improve taste and aroma to suit the tastes of children and foreigners.
예로부터 가정에서 담아 여러 가지 요리에 양념으로 사용한 고추장은 녹말과 메주가루, 소금, 고춧가루, 물 등을 사용하여 제조한다. 녹말로는 찹쌀가루, 멥쌀가루, 보릿가루, 밀가루 등을 사용해 왔으며 녹말이 가수 분해되어 생성된 당의 단맛, 메주콩의 가수 분해로 생성된 아미노산의 구수한 맛, 고춧가루의 매운맛, 소금의 짠맛이 잘 조화되어 고추장 특유의 맛을 내는데, 이들 재료의 혼합 비율과 숙성 과정의 조건에 따라 맛이 달라지게 되어 입맛에 맞는 다양한 고추장들이 개발되어 있다. 근래에는 속성 숙성 고추장과 재래식 방법에 새로운 재료를 도입하여 맛과 영양소를 가미한 고추장들이 개발되고 있다. 그 대표적인 예로는 인삼을 첨가한 인삼 고추장(특허공고 제89-6602), 사과 고추장(특허공고 제95-53422), 현미 고추장(특허공고 제90-14088), 도토리 고추장(특허공고 제95-35638), 마늘 고추장(특허공고 제95-42921)등이다. 하지만 이들은 단지 고추장에 첨가물을 혼합하여 맛과 영양가 측면에서 향상시켰을 뿐, 고추장의 새로운 이용가능성이나 색다른 맛을 기대할 순 없다. 그래서 고추장은 어린이나 외국인의 기호는 충족시키지 못한 채 양념 제로써의 재래적 역할을 아직도 고수하고 있는 실정이다.Gochujang, which is used at home as a seasoning for various dishes, is manufactured using starch, meju powder, salt, red pepper powder and water. As starch, we have used glutinous rice flour, non-glutinous rice, barley flour, wheat flour, etc., and the sweet taste of sugar produced by hydrolysis of starch, the sweet taste of amino acid produced by hydrolysis of soybean, the spicy taste of red pepper powder, salt salt Kochujang has a unique taste, and the taste varies depending on the mixing ratio of these ingredients and the conditions of the ripening process, and various kochujangs have been developed to suit the taste. Recently, hot pepper paste with flavor and nutrients has been developed by introducing new ingredients into fast-growing kochujang and conventional methods. Representative examples include ginseng red pepper paste (Patent Publication No. 89-6602), apple red pepper paste (Patent Publication No. 95-53422), brown rice red pepper paste (Patent Notification No. 90-14088), acorn red pepper paste (Patent Publication No. 95-35638) ) And garlic red pepper paste (Patent Publication No. 95-42921). However, they only added additives to kochujang to improve taste and nutritional value, and they cannot expect new availability or different taste of kochujang. Therefore, Kochujang still adheres to its traditional role as a seasoning agent without satisfying the preferences of children and foreigners.
따라서 본 발명은 어린이나 외국인 입맛에 맞는 담백한 고추장을 개발하고 다양한 음식에 소스로 이용 가능한 식품으로 제조하는 것을 목적으로 한다.Therefore, an object of the present invention is to develop a light red pepper paste suitable for children or foreigners taste and to prepare a food that can be used as a source for various foods.
상기와 같은 목적을 달성하기 위하여, 본 발명은 꿀 25-35중량%, 메주가루 6-14중량%, 고춧가루 8-14중량%, 소금 1-4중량%, 간장 0.1-2중량% 및 나머지는 물로 100중량%를 이루는 것을 특징으로 하는 꿀을 포함하는 고추장 조성물을 제공한다.In order to achieve the above object, the present invention is 25-35% by weight of honey, 6-14% by weight of meju powder, 8-14% by weight of red pepper powder, salt 1-4% by weight, soy sauce 0.1-2% by weight and the rest It provides a red pepper paste composition comprising honey, characterized in that 100% by weight with water.
먼저 본 발명의 특징적인 꿀에 대해 간략하게 설명하면 다음과 같다.First, a brief description of the characteristic honey of the present invention.
꿀은 꿀벌이 식물의 꽃의 꿀샘에서 분비된 다당류를 위 속에 흡수하여 설탕을 포도당과 과당으로 분해시킨 것으로 소화나 분해과정 없이 바로 체내에 흡수되는 영양원이며 그 외에 단백질, 회분, 판토텐산, 젖산, 각종 비타민과 무기질 등을 함유하고 있다. 또한 꿀은 체내에 분해되어 알칼리성으로 변하기 때문에 체내에 혈액을 알칼리성으로 유지시켜주는 알칼리성 식품이기도 하다.Honey is a nutrient that honeybees absorb polysaccharides secreted from the honey glands of plant flowers in the stomach and break down sugar into glucose and fructose. It contains vitamins and minerals. Honey is also an alkaline food that keeps blood in the body alkaline because it breaks down into the body and becomes alkaline.
이러한 꿀은 감미료 등의 재료로 널리 사용되는 것 외에도 피로회복, 성인병 방지, 영양 공급 등의 측면에서 손쉽게 이용 가능한 건강식품으로 이미 알려져 있다.In addition to being widely used as a sweetener, such honey is already known as a health food that can be easily used in terms of fatigue recovery, prevention of adult diseases, and nutrition.
이러한 뛰어난 효능의 꿀을 포함하는 고추장 조성물 제조 방법은 다음과 같다.Kochujang composition comprising a honey of such excellent efficacy is as follows.
(1) 꿀을 희석하는 단계(1) dilution of honey
100℃의 끓는 물에 꿀을 소정 비율로 투입하고 교반한다.Honey is added to a predetermined rate in boiling water of 100 ℃ and stirred.
(2) 혼합단계(2) mixing step
희석한 꿀의 온도가 25-35℃ 되었을 때 소정량의 고춧가루, 메주가루, 소금, 간장 및 선택적으로 향료를 넣고 잘 교반한 후 용기에 놓고 밀봉한다.When the temperature of the diluted honey reaches 25-35 ° C., add a predetermined amount of red pepper powder, meju powder, salt, soy sauce, and optionally flavoring, stir well, place in a container and seal.
(3) 숙성 단계(3) ripening step
약 1-6개월간의 숙성이 진행되고 나면 최종적인 고추장이 완성된다.After ripening for about 1-6 months, the final gochujang is completed.
각 기본배합에 준하여 제조하며 꿀, 고춧가루, 메주가루의 수분함량이 각각 21중량%, 13중량%, 13중량% 이하인 재료를 사용한다. 소금과 물의 양은 기호나 농도에 따라 가감이 가능하며 꿀의 굳은 정도에 따라 수분의 함량이 다르므로 물의 양을 조절한다.Manufactured according to each basic formulation, materials containing honey, red pepper powder and meju powder in water content of 21 wt%, 13 wt% and 13 wt% or less are used. The amount of salt and water can be added or subtracted according to preference or concentration, and the amount of water is controlled according to the hardness of honey.
본 발명에 의한 꿀을 포함하는 고추장 조성물에 식품향료를 첨가함으로써 향이 가미된 고추장을 만든다. 식품향료란 보통 식품의 기호성을 향상시키기 위하여 첨가하는 향미물질이다. 원래 식품향료를 지칭하는 Flavor라는 의미는 식품의 맛을 낸다는 뜻으로 향취와 미각, 촉감, 온감과 냉감 등의 종합적인 의미를 내포하고 있으며, 이러한 감각을 확산, 증대시키는 물질을 식품향료라 한다. 식품향료는 사용용도에 따라 청량 음료용, 빙과용, 제과용, 발효유 및 가공유용, 후식 식품용, 양주를 비롯한 주류용, 조리용으로 대별된다. 이러한 다양한 식품향료 중 요구르트향, 피스타치오향, 와인향, 벌꿀향, 허브향, 과일향등을 고추장 100중량부에 대해 0.001중량부-0.1중량부 첨가한다. 향료의 첨가량은 0.001중량부 이하에서는 향이 미약하여 감지할 수 없고 0.1중량부 이상에서는 오히려 향이 강하여 식품의 선호도를 감소시키므로 0.001에서 0.1중량부를 택하였다. 꿀을 포함하는 고추장 조성물에 향을 가미하여 부드러움 맛과 함께 향을 느낄 수 있어 외국인이나 어린아이를 비롯한 다수의 기호를 충족시킬 뿐 아니라 다양한 음식에 소스로 이용 가능하다.By adding food flavor to the kochujang composition comprising honey according to the present invention, flavored kochujang is made. Food flavor is usually added to improve the palatability of food. Flavor, which originally refers to food flavors, refers to the flavoring of foods, and encompasses a comprehensive sense of flavor, taste, touch, warmth and coldness, and food flavoring is a substance that spreads and enhances these senses. Food flavors are classified into soft drinks, ice cream, confectionery, fermented milk and processed milk, dessert food, liquor including liquor, and cooking depending on the intended use. Among these various food flavors, yogurt flavor, pistachio flavor, wine flavor, honey flavor, herbal flavor, fruit flavor and the like are added to 0.001 parts by weight to 0.1 parts by weight based on 100 parts by weight of red pepper paste. The amount of the fragrance added was less than 0.001 parts by weight, so the fragrance could not be detected. By adding aroma to the Kochujang composition containing honey, you can feel the fragrance with a soft taste, and it can be used as a sauce for various foods as well as satisfying many tastes including foreigners and children.
본 발명의 이해를 돕기 위하여 바람직한 실시예를 제시한다. 그러나 하기의 실시예는 본 발명을 보다 쉽게 이해하기 위하여 제공되는 것일 뿐 본 발명이 하기의 실시예에 한정되는 것은 아니다.Preferred embodiments are presented to aid in understanding the invention. However, the following examples are provided only to more easily understand the present invention, and the present invention is not limited to the following examples.
실시예 1.Example 1.
(고추장 제조법)(Pepper paste manufacturing method)
물 72.8㎖을 솥에 놓고 100℃에서 끓인 후 꿀 38.9g를 넣고 잘 섞고 온도가 30℃되었을 때 고춧가루 15g, 소금 3.3g, 간장 0.7g, 메주가루 13.2g를 넣었다. 충분히 교반한 후 용기에 놓고 밀봉하여 1-6개월간 숙성시킨 결과 맛이 독특하고 높은 영양분이 함유된 고추장을 얻을 수 있었다.72.8ml of water was put in a pot and boiled at 100 ° C, and 38.9g of honey was added well. When the temperature was 30 ° C, red pepper powder 15g, salt 3.3g, soy sauce 0.7g, and meju powder 13.2g were added. After stirring sufficiently, placed in a container and sealed and aged for 1-6 months, kochujang with a unique taste and high nutrients was obtained.
실시예 2.Example 2.
(향을 첨가한 고추장 제조법)(Chinese Sauce Recipe with Flavor)
물 75.8㎖을 솥에 놓고 100℃에서 끓인 후 꿀 38.9g를 넣고 잘 섞고 온도가 30℃ 되었을 때 고춧가루 15g, 소금 3.3g, 간장 0.7g, 메주가루 13.2g, . 충분히교반한 후 용기에 놓고 밀봉하여 1-6개월간 숙성시킨 후 요구르트 향 0.06g(한미향료화학 주식회사)을 넣었다. 그 결과 요구르트향이 나는 고추장을 얻을 수 있었다.Place 75.8ml of water in a pot and boil at 100 ℃, add 38.9g of honey and mix well. When the temperature reaches 30 ℃, red pepper powder 15g, salt 3.3g, soy sauce 0.7g, meju powder 13.2g,. After stirring sufficiently, placed in a container, sealed, and aged for 1-6 months, 0.06 g of yogurt flavor (Hanmi Flavor Chemical Co., Ltd.) was added thereto. As a result, you could get yogurt flavored red pepper paste.
비교예 1. 시판되어지고 있는 여러 고추장 중 한가지를 선택하였다.Comparative Example 1. One of several kochujangs on the market was selected.
비교예 2. 시판되어지고 있는 고추장 중 비교예 1과는 다른 회사에서 생산되어지고 있는 고추장을 선택하였다.Comparative Example 2. Among the commercially available gochujang, gochujang produced by a company different from Comparative Example 1 was selected.
실험예Experimental Example
(선호도 조사)(Preference research)
이상의 방법에 의거하여 실시예 1과 실시예 2에 따른 고추장과 비교예1,2의 고추장 2종에 대해 어린이 30명을 대상으로 선호도를 조사하였다. 선호도는 5점 척도 기호도 검사로 수행하였다. 어린이 30명을 대상으로 수행한 결과는 하기 표 1에 나타난 바와 같다.(5: 매우 좋다. 4: 좋다. 3: 보통이다. 2: 나쁘다. 1: 매우 나쁘다.)Based on the above method, 30 children were examined for two kinds of kochujang according to Examples 1 and 2 and Kochujang of Comparative Examples 1 and 2. Preference was measured by a five-point scale preference test. The results for 30 children are shown in Table 1 below (5: very good; 4: good; 3: moderate; 2: bad; 1: very bad).
표1에서 살펴본 바와 같이, 어린이는 비교예 1, 2의 고추장에 비해 실시예 1, 2에 의해 제조한 고추장을 선호하였으며, 향을 가미한 실시예 2에 대한 선호도가 실시예1에 비해 좀더 높았다.As shown in Table 1, the children preferred the kochujang prepared by Examples 1 and 2 compared to the kochujang of Comparative Examples 1 and 2, and the preference for Example 2 with flavor was higher than that of Example 1.
실시예1, 2에 따른 고추장과 비교예1, 2의 고추장에 대해 국내 한글 어학당에 다니는 외국인 30명을 대상으로 선호도를 조사하였다. 선호도는 5점 척도 기호도 검사로 수행하였다. 그 결과는 하기 표 1에 나타난 바와 같다.(5: 매우 좋다. 4: 좋다. 3: 보통이다. 2: 나쁘다. 1: 매우 나쁘다.)The preferences of thirty foreigners attending Korean language school for Kochujang according to Examples 1 and 2 and Kochujang of Comparative Examples 1 and 2 were investigated. Preference was measured by a five-point scale preference test. The results are shown in Table 1 below. (5: Very good. 4: Good. 3: Normal. 2: Bad. 1: Very bad.)
표 2에서 살펴본 바와 같이, 실시예1과 실시예2의 방법으로 제조한 고추장이 비교예1,2에 비해 외국인 기호를 잘 충족시킴을 알 수 있었고 특히 향을 가미한 실시예 2에 대한 선호도가 좀더 높게 나타났다.As shown in Table 2, it was found that the kochujang prepared by the method of Example 1 and Example 2 satisfies the preference of foreigners in comparison with Comparative Examples 1 and 2, and the preference for Example 2 with added flavor was more preferred. High.
본 발명의 꿀을 포함하는 고추장 조성물은 상기에서 언급한 바와 같이 어린이나 외국인 입맛에 맞을 뿐 아니라 향을 가미하여 더욱 기호성을 높였다. 또한 곡물을 사용하지 않고 간단한 재료로 손쉽게 제조하여 각종 음식에 케첩이나 마요네즈와 같이 소스로도 이용 가능하다.Gochujang composition comprising honey of the present invention, as mentioned above, not only fits the taste of children or foreigners, but also enhances the taste by adding flavor. It is also easy to make with simple ingredients without using grains and can be used as a sauce for various foods such as ketchup or mayonnaise.
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