KR100495568B1 - Composition of Korean Kochujang Sauce and Method thereof - Google Patents

Abstract

The present invention relates to a kochujang sauce composition comprising at least a paste containing tomato paste as a main component constituting the paste phase in a kochujang sauce composition containing at least kochujang and a known seasoning ingredient.

The method for preparing kochujang sauce of the present invention comprises the steps of preparing kochujang paste by homogenizing kochujang, tomato paste and purified water; Preparing starch kochujang paste by mixing and heating starch and seasoning ingredients in the kochujang paste; And adding xanthan gum solution, syrup, spice component and vinegar to the seasoned red pepper paste.

Gochujang sauce by the above composition contains a unique flavor, not only well blended with foods such as fatty meats and pizza, but also long-term distribution during sterilization and small unit packaging is easy for consumers to use. . In addition, the Kochujang sauce of the present invention provides a high-flavored functional source as the weight loss effect and hypertension inhibitory effect has been confirmed.

Description

Kochujang sauce composition and its manufacturing method {Composition of Korean Kochujang Sauce and Method

The present invention relates to a kochujang sauce composition and a method for producing the same, and more particularly, to a kochujang sauce composition containing a paste-like substance mixed with tomato paste in kochujang as a main component and a method for producing the same.

Korean hot pepper paste is a seasoning seasoning that combines spicy, sweet and savory flavors and has a history of more than 300 years.It is a fermented food made from red pepper powder, glutinous rice and soybeans. It is an excellent seasoning food characterized by high value in various dishes as well as Western sauces such as chili, tabasco and tomato ketchup. However, there is no demand for gochujang because there is no suitable companion food (fellow food), viscous and strong salty and spicy taste, so it is required to develop gochujang sauce products of the type suitable for western taste.

Regarding the conventional method for preparing red pepper paste sauce, a method of manufacturing Korean hot sauce prepared by mixing red pepper paste or red pepper paste with glutinous rice flour, malt, salt, sugar, vinegar, garlic powder, xanthan gum and water in a predetermined ratio (Korean Patent Publication 1998) -030529) is registered in the patent. However, it is suitable for the average Korean preference for spicy tastes, and thus cannot reflect the preferences of foreigners or domestic consumers who do not like spicy tastes.

As a means to promote the excellence of Korean food to foreign countries and to diversify overseas market development, Gochujang, a traditional Korean food, is a very excellent material and is processed to provide modified foods that are modified to suit the needs of domestic consumers and foreigners. If so, it can contribute greatly to the development of food industry and to the added value of farms.

The inventors of the present invention have been aware of the limitations of the prior art and have been devising a solution to solve the problem. When the tomato paste is mixed with red pepper paste to form the main ingredient of the paste, the present invention may relieve the spicy taste of the red pepper paste and provide a somewhat soft taste. The present invention was found to be able to manufacture a new source composition for domestic and foreigners who prefer it.

Accordingly, it is an object of the present invention to provide a kochujang sauce composition containing a paste of red pepper paste and tomato paste with excellent functionality as a main ingredient.

It is still another object of the present invention to provide a method for preparing kochujang sauce containing additives such as various seasoning ingredients and spices as the chili paste composition containing the kochujang and tomato paste as a main ingredient in paste form.

The present invention includes a red pepper paste sauce composition containing tomato paste as the main component constituting the paste phase.

Tomatoes are rich in nutrients and are favored by themselves or in the form of processed foods, both east and west. Tomato paste is a type of boiled and concentrated for a suitable time, the specific manufacturing process and the like are already known in various food-related books. Therefore, in consideration of the desired properties may be manufactured directly or used commercially available products. An example of a product currently commercially available is the product of Hunt, USA.

Gochujang may be any of the products currently on the market or directly manufactured in the home. Hereinafter, the mixed paste containing the red pepper paste and tomato paste will be defined as 'chilli paste'.

The composition ratio of kochujang and tomato paste contained in the kochujang paste is not particularly limited. This is because those skilled in the art can adjust the composition ratio of the two components to reflect the preference of the average consumer class of each country. However, in order to obtain a final product without excessively biased in terms of flavor, red pepper paste and tomato paste are preferably in the range of 10:90 to 90:10 by weight and more preferably in the range of 30:70 to 70:30. It is good to mix.

Seasoning ingredients may include known ingredients that have been added to existing kochujang sauce, and individual ingredients may be added by those skilled in the art. Examples of such seasoning components include sugar, soy sauce, salt, worcester sauce, raw garlic grind, raw onion grind, mirim, and the like, which may be used alone or in combination of two or more. The specific composition ratio of the seasoning component is different depending on each component to be added, although not particularly limited, the sugar is 15 to 20% by weight, soy sauce 12 to 20% by weight, salt 0.3 to 0.5% by weight based on the weight of the red pepper paste 18 to 30% by weight of Worcester sauce, 3 to 5% by weight of fresh garlic grind, 15 to 20% by weight of fresh onion grind, and 4 to 6% by weight of mirin.

Starch is added as other ingredients, and the starch may be mixed with the red pepper paste in the form of dispersion in purified water. Starch includes starches of cereals (e.g. wheat starch, barley starch, rice starch, corn starch) or papers (e.g. potato starch, sweet potato starch), although not particularly limited, preferably the weight of chili paste paste 0.3 to 3.0% by weight is added as a standard.

Gochujang sauce composition of the present invention may further contain a spice component. The spice ingredients to be used can be varied in a wide variety depending on the desired palatability, and are preferably used in the form of powder or liquid extracts obtained from natural plants. Typical spices include cinnamon, pepper, ginger, pepper, vanilla, mustard, poppy seed, thyme, dill, anise, nutmeg and safferon Rosemary, Lavender, Sage, Paprika, Clove, Parsley, Oregano, Bay leaf, Laurier, Star Star anise, Allspice berry, Curry Powder, Basil, Mint, Marjoram, Tarragon, Cumin, Chili Powder ), Coriander, Jasmin, Pine sweet, and the like, which may be added alone or in a mixture of two or more kinds within a range that does not impair functionality. A more preferred embodiment of the present invention among the combination of the spice components includes two or more kinds of mixed components selected from bezel, oregano, laurel. In this case, the preferable composition ratio of each component is 0.2-0.5 weight% of bezel, 0.08-7.5 weight% of oregano, and 7-10 weight% of moonshine, based on the weight of red pepper paste. Meanwhile, in order to satisfy palatability, the fruit extract may further include 45 to 48% by weight based on the weight of red pepper paste.

The present invention provides a method for producing a kochujang sauce containing at least kochujang and known seasoning ingredients,

(a) homogenizing kochujang, tomato paste and purified water to prepare kochujang paste;

(b) mixing starch and seasoning ingredients with the hot pepper paste to prepare a seasoned hot pepper paste; And

(c) a method for preparing a red pepper paste sauce comprising adding xanthan gum solution, syrup, spices and vinegar to the seasoned red pepper paste.

The step (a) is a method for producing a paste of red pepper paste, the main ingredients of red pepper paste and tomato paste are preferably mixed in a weight ratio of 10:90 to 90:10, more preferably in a range of 30:70 to 70:30. Although not particularly limited, the process of homogenizing by adding the purified water of 100 to 500% by weight based on the weight of the red pepper paste in a tank maintained at an internal temperature of 60 to 80 ℃, preferably 70 ℃ Include.

Step (b) is a step of preparing a seasoned kochujang paste, which comprises first dispersing starch in purified water and incorporating it into the tank. In this case, the content of starch mixed in the red pepper paste is preferably about 0.3 to 3.0% by weight based on the weight of the red pepper paste, and the temperature of the tank is preferably 80 to 100 ° C, more preferably 95 ° C. It is kept in about 7 minutes. Then, the selected seasoning ingredients are mixed in appropriate amounts for each component and added to the tank, and the heating is preferably performed for 7 to 15 minutes, more preferably for about 10 minutes. In this case, examples of the seasoning component selectable are as described above.

Finally, step (c) is a step of completing a kochujang sauce by adding various spices and the like, to the seasoned kochujang paste of step (b) by adding appropriate amounts of xanthan gum solution, starch syrup, etc. Selecting the desired ingredients from the appropriate amount and then adding vinegar. In this case, 35 to 47% by weight of xanthan gum solution (based on 0.5%), 15 to 38% by weight of starch syrup, and 4 to 23% by weight of vinegar are preferably added based on the weight of red pepper paste. In the preferred embodiment of the present invention described below, an example consisting of two or more kinds of mixed components selected from the extracts of bezel, oregano, and bay leaf among the various spice components illustrated above. The content of each ingredient that can be added based on the above example is about 0.2 to 0.5% by weight of benzyl powder, 0.08 to 7.5% by weight of oregano powder, and 7 to 10% by weight of bay leaf powder, based on the weight of red pepper paste. It may also be added as a liquid extract by the method.

Kochujang sauce composition of the present invention prepared by the above method can be provided for the use of foods and processed foods of which the main component of various meats. Specific examples of the meat include beef, pork, chicken, and the like, such as pizza and hamburgers.

Gochujang sauce obtained through the above step requires a predetermined sterilization treatment to secure storage and distribution. However, this sterilization process is a matter widely known throughout the food industry and does not constitute the gist of the present invention. However, the present invention as a preferred embodiment for effective sterilization includes the following two sterilization process.

First, the first sterilization process is a process of sterilizing the obtained gochujang sauce composition at 90 to 100 ° C., preferably at 95 ° C. for several minutes, preferably for 3 to 7 minutes, and subsequently hot filling. Include. In the second sterilization process, the red pepper paste sauce composition which has undergone the first sterilization is cooled to about 35 ° C. and then sterilized at 90 to 100 ° C., preferably at 95 ° C. for several minutes, preferably about 3 to 7 minutes. Processing.

A series of manufacturing processes including the sterilization process is shown in FIG. 1.

Hereinafter, the content of the present invention will be described in more detail by the preferred embodiment based on the process shown in FIG. However, these examples are only presented to understand the content of the present invention, and the scope of the present invention should not be construed as being limited to these embodiments.

<Example 1> Preparation of Chicken Sauce

60 kg of kochujang (Moonokrye Food, Sunchang, Jeonbuk), 60 kg of tomato paste (Hunt, USA) and 170 kg of purified water were added and homogenized to a mixing tank maintained at an internal temperature of 70 ° C. 2 kg of starch (corn starch, Doosan's product) was dispersed in 20 kg of purified water, and then incorporated into the tank, and the temperature of the tank was raised to 95 ° C. and then heated for 4 minutes.

20 kg of sugar, 15 kg of soy sauce (brewed soy sauce, Mongolian food), 5 kg of fresh garlic crushed powder, 20 kg of fresh onion crushed powder, and 5 kg of Mirim (14%, Lotte Chilsung Beverage) were added to the tank in order, mixed, and heated for 10 minutes. . 50% 0.5% xanthan gum solution (MSC) 50kg, starch syrup (Ottogi food) 40kg, bezel powder (Taewon food) 0.25kg, oregano powder (Taewon food) 0.1kg and vinegar (Ottogi food) 5kg Mixed.

The mixture obtained by the above process was first sterilized at 95 ° C. for 5 minutes and subsequently subjected to a hot filling process, the mixture was cooled to 35 ° C. and then further sterilized at 95 ° C. for 5 minutes. After the process was prepared for the chicken sauce.

Sensory tests (10 panel subjects, 5-point scoring method) results of the chicken wings as a companion food (fellow food) for the chicken sauce is shown in Table 1 below.

<Example 2> Preparation of the sauce for steak

Gochujang 55kg, tomato paste 55kg and purified water 170kg was added and homogenized in a mixing tank maintained at an internal temperature of 70 ℃. 3 kg of starch was dispersed in 20 kg of purified water and then incorporated into the tank, and the temperature of the tank was raised to 95 ° C. and then heated for 4 minutes.

Then, 20 kg of sugar, 20 kg of soy sauce, 30 kg of Worcester sauce (Ottogi food), 50 kg of apple extract, 5 kg of fresh garlic pulverized powder, 20 kg of fresh onion pulverized powder, 5 kg of mirim were added to the tank in order, mixed, and heated for 10 minutes. 0.5% xanthan gum solution 50kg, starch syrup 40kg, benzyl powder 0.5kg, oregano powder 0.2kg, laurel leaf extract 10kg and vinegar 5kg were mixed in order.

The mixture obtained by the above process was first sterilized at 95 ° C. for 5 minutes, followed by a continuous heat filling process, the mixture was cooled to 35 ° C., and then subjected to a second sterilization process at 95 ° C. for 5 minutes. Steak sauce was prepared.

Sensory test (10 panel subjects, 5-point scoring method) results of the steak as a companion food (fellow food) for the steak sauce is shown in Table 1 below.

<Example 3> Preparation of sauce for pork cutlet

Gochujang 55kg, tomato paste 55kg and purified water 170kg was added and homogenized in a mixing tank maintained at an internal temperature of 70 ℃. 3 kg of starch was dispersed in 20 kg of purified water and then incorporated into the tank, and the temperature of the tank was raised to 95 ° C. and then heated for 4 minutes.

Subsequently, 20 kg of sugar, 20 kg of soy sauce, 20 kg of Worcester sauce, 50 kg of apple extract, 5 kg of fresh garlic pulverized powder, 20 kg of fresh onion pulverized powder, and 5 kg of mirin were added to the tank in order, mixed, and heated for 10 minutes. 50% of 0.5% xanthan gum solution, 40 kg of starch syrup, 0.5 kg of benzyl powder, 0.2 kg of oregano powder, and 25 kg of vinegar were added and mixed in this order.

The mixture obtained by the above process was first sterilized at 95 ° C. for 5 minutes, followed by a continuous heat filling process, the mixture was cooled to 35 ° C., and then subjected to a second sterilization process at 95 ° C. for 5 minutes. A sauce for pork cutlet was prepared.

The sensory test (10 panel subjects, 5-point scoring method) results of the pork cutlet for the pork cutlet as a companion food is shown in Table 1 below.

<Example 4> Production of sauce for pizza

Gochujang 50kg, tomato paste 80kg and purified water 150kg was added to a mixing tank maintained at an internal temperature of 70 ℃ homogenized. 0.5 kg of starch was dispersed in 5 kg of purified water, which was then mixed into the tank, and the temperature of the tank was raised to 95 ° C. and then heated for 4 minutes.

Subsequently, 20 kg of sugar, 0.5 kg of salt, 5 kg of fresh garlic crushed powder, and 20 kg of fresh onion pulverized powder were sequentially added to the tank, mixed, and heated for 10 minutes. 50% of 0.5% xanthan gum solution, 20kg of starch syrup, 0.5kg of bezel powder, 10kg of bay leaf extract and 8kg of vinegar were mixed in this order.

The mixture obtained by the above process was first sterilized at 95 ° C. for 5 minutes, followed by a continuous heat filling process, the mixture was cooled to 35 ° C., and then subjected to a second sterilization process at 95 ° C. for 5 minutes. A sauce for pizza was prepared.

Sensory test (10 panel subjects, 5-point scoring method) results of the pizza sauce as a companion food for the pizza sauce is shown in Table 1 below.

<Example 5> Production of hamburger sauce

50kg of kochujang, 75kg of tomato paste, and 170kg of purified water were added and homogenized to a mixing tank where the internal temperature was maintained at 70 ° C. 0.5 kg of starch was dispersed in 10 kg of purified water and then incorporated into the tank, and the temperature of the tank was raised to 95 ° C. and then heated for 4 minutes.

Subsequently, 20 kg of sugar, 0.5 kg of salt, 5 kg of fresh garlic crushed powder, and 20 kg of fresh onion pulverized powder were sequentially added to the tank, mixed, and heated for 10 minutes. 50% of 0.5% xanthan gum solution, 25 kg of starch syrup, 0.4 kg of benzyl powder, 9 kg of oregano powder, and 8 kg of vinegar were added and mixed.

The mixture obtained by the above process was first sterilized at 95 ° C. for 5 minutes, followed by a continuous heat filling process, the mixture was cooled to 35 ° C., and then subjected to a second sterilization process at 95 ° C. for 5 minutes. A hamburger sauce was prepared.

The results of the sensory test (10 person panel, 5-point scoring method) results of the hamburger as a companion food for the hamburger sauce is shown in Table 1 below.

<Table 1> Evaluation of preference of red pepper paste sauce by use

division color incense flavor sit cove Comprehensive Symbol Map Chicken Sauce 4.4 4.3 4.6 4.7 4.5 4.5 Steak Sauce 4.7 4.7 4.8 4.8 4.7 4.7 Pork Cutlet Sauce 4.6 4.5 4.6 4.6 4.6 4.5 Pizza Sauce 4.8 4.7 4.6 4.6 4.8 4.6 Burger Sauce 4.8 4.7 4.6 4.6 4.8 4.6

* 1. Very bad 2. Bad 3. Usually 4. Good 5. Very good

<Test Example 1> Component Analysis of Kochujang Sauce

The results of the analysis of each of the general composition, free amino acid content, nucleic acid content, pH, sugar (Brix) and salinity of the Kochujang sauce of Examples 1 to 4 are shown in Table 2 below.

<Table 2> Analysis Results

subject Ingredients and features moisture(%) Fat(%) protein(%) Soluble nitrogen-free (%) Crude fiber (%) Free amino acid (mg%) Hexane (mg%) pH Brix Salinity  Chicken Sauce 65.13 1.21 2.45 13.14 0.17 1631.99  0.60  4.21  37 5.0  Pork cutlet sauce 64.37 1.25 1.53 12.87 0.12 1328.29  0.61  3.89  37 5.2  Steak sauce 67.78 1.20 1.47 12.42 0.09 1409.81  0.67  3.91  36 5.1  Pizza Sauce 72.52 1.39 1.15 12.62 0.19 1552.82  0.87  4.22  36 5.0 Hamburger sauce 64.92  1.19 2.39 13.12 0.16 1635.88  0.61  4.22  37 5.0

<Test Example 2> Analysis of the effect on body weight in rats

5% by weight of the sauce for chicken of Example 1, 5% by weight of commercial chili sauce (Fountain), 1.5% by weight of raw red pepper paste (Moonokrye food, Jeonbuk Sunchang) was added to the feed for rats of known composition, respectively Was prepared. In order to determine the effect on the weight of the rat, the high-fat diet for each sample was fed to rats of 12 rats for 8 weeks. The results are shown in Table 3 below.

As a result, significant weight loss was observed in the raw kochujang added group and the chicken sauce added group as compared to the control group, which was not added, but no effect was observed in the commercial chili sauce added group.

<Table 3> Effect on weight (mean ± standard deviation)

Treatment group (n = 12) Starting weight (g) End weight (g) Growth rate (g / day) Feed Intake (g / day) Control 80.6 ± 14.6 387.4 ± 42.1 5.49 ± 1.42 21.0 ± 3.82 Chicken Sauce 81.7 ± 15.9 360.7 ± 47.9 4.94 ± 1.42 19.4 ± 5.11 Commercial Chili Sauce 80.8 ± 11.8 393.8 ± 46.0 5.61 ± 1.26 21.2 ± 4.54 Kochujang 83.6 ± 12.1 347.2 ± 46.9 4.72 ± 1.58 20.7 ± 4.35

Test Example 3 Effect Analysis on Hypertension in Rats

Known rat feed containing 5% by weight and 1.5% by weight of chicken sauce and raw kochujang of Example 1, respectively, was fed for 4 weeks for SHR and analyzed the effect on systolic blood pressure. The results are as in Table 4 below.

Compared to the change of peak blood pressure over the 4 weeks, the blood pressure decreased in the chicken sauce and raw kochujang added groups compared to the control group, and compared to the peak blood pressure after 1 and 4 weeks. The average of 5.8mmHg in soy sauce added group and 13.4mmHg in average in raw kochujang added group.

<Table 4> Effects of Chicken Sauce and Gochujang Supplementation on Systolic Blood Pressure in Congenital Hypertensive Rats (SHR)

Treatment group ^* (n = 4) 1 week 2 weeks 3 weeks 4 Weeks Control group (mmHg) 205.0 ± 13.0 212.0 ± 14.2 207.3 ± 13.4 197.5 ± 17.0 Chicken Sauce (mmHg) 191.4 ± 15.5 190.5 ± 13.9 188.0 ± 10.5 185.6 ± 18.4 Gochujang (mmHg) 196.4 ± 11.8 188.0 ± 19.6 179.5 ± 15.8 183.0 ± 18.7

 * Mean baseline blood pressure before test (n = 12): 197.9 ± 13.0mmHg

Gochujang sauce of the present invention contains a unique flavor, not only well blended with foods such as fatty meat and pizza, but also can be easily used by consumers because it can be distributed for a long time by sterilization and a small amount of unit packaging is possible. In addition, the Kochujang sauce of the present invention provides a high-flavor functional Kochujang sauce as it has been confirmed that the weight loss effect and hypertension suppression effect.

Accordingly, the present invention is expected to greatly contribute to the development of the Kochujang industry and the globalization of traditional foods through the diversification of Kochujang products.

1 is a manufacturing process chart of red pepper paste sauce according to the present invention

Claims (10)

 In a kochujang sauce composition containing at least kochujang and known seasoning ingredients, Kochujang sauce composition characterized by containing the main ingredients of paste, tomato paste, starch, fruit extract and spices. delete The spice ingredient of claim 1 wherein Cinnamon, Pepper, Ginger, Chili, Vanilla, Mustard, Poppy Seed, Thyme, Dill, Anise, Nutmeg, Saffron, Rosemary, Lavender, Sage, Paprika, Clove, Parsley, Oregano, Laurel, Laurie, Stanis, All Spice, Kochujang sauce composition, characterized in that the curry powder, benzil, peppermint, marjoram, tarragon, cumin, chili powder, coriander, jasmine, pine sweet The method of claim 1 wherein the seasoning component Gochujang sauce composition, characterized in that the sugar, soy sauce, salt, Worcester sauce, raw garlic crushed, fresh onion crushed, single or selected from the group of Mirim  In the method for producing a hot pepper paste sauce containing at least red pepper paste and known seasoning ingredients, Preparing a red pepper paste by homogenizing the red pepper paste, tomato paste, and purified water at 60 to 80 ° C .; Preparing starch kochujang paste by mixing and heating starch, fruit extract and seasoning ingredients in the kochujang paste; And The method for preparing red pepper paste sauce comprising the step of adding the xanthan gum solution, syrup, spices and vinegar to the seasoned red pepper paste. The method of claim 5, Kochujang and tomato paste are prepared in a weight-to-weight ratio of 10:90 to 90:10. 6. The seasoning component according to claim 5, wherein Sugar, Soy Sauce, Salt, Worcester Sauce, Raw Garlic Grind, Raw Onion Grind, Mirin Sauce Sauce Sauce Preparation Method 6. The spice ingredient according to claim 5, wherein Cinnamon, Pepper, Ginger, Pepper, Vanilla, Mustard, Poppy Seed, Dill, Anise, Nutmeg, Saffron, Rosemary, Lavender, Sage, Paprika, Clove, Parsley, Oregano, Laurel, Laurie, Stanis, All Spice, Curry Powder , Benzyl, peppermint (mint), marjoram, tarragon selected from the group consisting of two or more of the mixed components of the sauce  Meat kochujang sauce prepared by the method of any one of claims 5-8.  Kochujang sauce for meat processed foods prepared by the method of any one of claims 5 to 8.