KR100534242B1 - Instant octopus panbroil sauce and method for manufacturing of the same - Google Patents

Abstract

In the present invention, the cut octopus and the cut shrimp and gochujang as a main ingredient, mixed with subsidiary materials such as leek, garlic, etc., is a sauce prepared by roasting, if you mix the octopus stir-fried sauce easily mixed with rice to eat the octopus and shrimp dry mouth It relates to an instant octopus fried sauce and a method for producing the same, characterized in that the taste of the octopus is survived because it has a chewy taste.

In particular, the present invention is a cut octopus and cut shrimp and gochujang as the main ingredients, since it is a sauce prepared by mixing red pepper paste and seasoning, it can be easily mixed with rice in each household and eaten, and the present invention is a sauce containing common meat In the present invention is prepared using mixed octopus cut in the size of 5 ~ 7cm and octopus cut in the size of 2 ~ 3cm and mixed with seasoning to the meat crushed in the powder state The unique taste of octopus stir-fry by the chew taste to survive, and the present invention is compared to the conventional octopus stir-fry with octopus and red pepper paste or pepper powder and seasoning, the present invention is an amino acid and betaine of glycine that produces octopus and unique sweetness Deep-fried octopus is cooked with mixed octopus, making it even more delicious. It is an advantage to survive.

Description

Instant octopus panbroil sauce and Method for manufacturing of the same

In the present invention, the cut octopus and the cut shrimp and gochujang as a main ingredient, mixed with subsidiary materials such as leek, garlic, etc., is a sauce prepared by roasting, if you mix the octopus stir-fried sauce easily mixed with rice to eat the octopus and shrimp dry mouth It relates to an instant octopus fried sauce and a method for producing the same, characterized in that the taste of the octopus is survived because it has a chewy taste.

In general, octopus stir-fry is a food that Koreans enjoy eating, and it is a food that is stir-fried with octopus and red pepper paste or red pepper powder as its main ingredients. It is inconvenient to take off and wash away the foreign substances deep inside the octopus sucker, and also to cook the octopus for too long. Cooking is hard to eat in

Nowadays, a variety of foods have been developed and marketed such as instant hot water bath, instant jjajang, instant pork cutlet, instant gomtang, etc. to make cooking at home difficult and easy. Stir-fry is a situation that has not been developed yet difficult to manufacture.

In order to solve the problems as described above, the present invention is a cut octopus and cut shrimp and red pepper paste as a main ingredient, and then mixed with a subsidiary material such as leek, garlic, and roasted as a sauce prepared, so that it can be easily mixed with rice and eaten An object of the present invention is to provide an instant octopus fried sauce and its manufacturing method.

And the present invention is prepared by mixing the meat crushed in a powder state of the meat containing the common meat with seasoning to taste the meat, the present invention is cut to the size of octopus and cut to 2-3cm size of 5 ~ 7cm It is another object to provide an instant octopus fried sauce and a method for producing the same, characterized in that the original taste of octopus fried by the taste chewed in the mouth because it is prepared using a single shrimp.

And the present invention is compared to cooked octopus stir-fry octopus and red pepper paste or red pepper powder and seasoning, the present invention is mixed octopus and cut shrimp octopus containing abundant amino acid and betaine of glycine which has a unique sweet taste Therefore, another purpose is to provide an instant octopus fried sauce and a method for producing the same, characterized in that the taste of octopus fried even more.

In the instant octopus fried sauce of the present invention for solving the above problems in the instant octopus fried sauce made mainly of octopus and red pepper paste,

30-40% by weight of cut octopus, 3-5% by cut shrimp, 16-18% by weight of red pepper paste as main ingredients;

As ingredient, red pepper powder 2-3 wt%, leek 4-5 wt%, soy sauce 1.0-1.3 wt%, garlic 10.0-10.5 wt%, malt syrup 13-15 wt%, brewed vinegar 1.6-2.2 wt%, 0.4-0.6 wt% % And;

Using 9 to 12% by weight of purified water;

It relates to an instant octopus fried sauce characterized in that it is prepared by adding 500 to 900ppm xanthan gum.

The cut octopus is used to cut the leg to a size of 5 ~ 7cm, and when it is slightly boiled in boiled water is reduced to the size enough to chew while feeling the taste and texture of the octopus in the mouth. The amount of cut octopus is preferably 30 to 40% by weight. When the amount of cut octopus is less than 30% by weight, the amount of red pepper paste or seasonings is relatively higher than the amount of octopus. If there is more than 40% by weight, on the contrary, if the amount of red pepper paste or seasonings is relatively small compared to the amount of octopus, the spicy taste may decrease, resulting in the loss of the original taste of octopus roasting.

The cut shrimp is cut into 2 ~ 3cm, and when it is slightly boiled in boiled water such as cut octopus, it is reduced to the size that is easy to chew while feeling the taste and texture of the shrimp in the mouth. The amount of canned shrimp is preferably 3 to 5% by weight. If the amount of canned shrimp is less than 3% by weight, the amount of canned shrimp is small, which may not give enough shrimp a taste. In this case, the taste and aroma of the shrimp become stronger, so there is a risk that the original taste and aroma of the fried octopus decrease.

In general, shrimp have different ingredients depending on their type, but the main ingredient is protein, and in addition to essential amino acids, glycine, which has a unique sweet taste, contains abundant amino acids and betaines, and has a unique flavor. Betaine is known to contain not only good taste, but also a tonic effect, and also contains vitamin B ₂ , vitamin B ₆ , and vitamin B ₁₂ .

Gochujang serves to color the food in order to stimulate the spicy and appetite peculiar to the octopus stir-fry, the amount is preferably 16-18% by weight. If the amount of red pepper paste used is less than 16% by weight, the amount of red pepper paste is relatively small compared to the amount of octopus and shrimp. In this case, the amount of red pepper paste is so spicy that the taste and aroma of octopus fried may be impaired.

Subsidiary materials are seasonings added for flavoring octopus, and include red pepper powder, green onion, soy sauce, garlic, syrup, brewed vinegar, and white sugar.

Subsidiary materials used in the present invention are red pepper powder 2-3% by weight, leek 4-5% by weight, soy sauce 1.0-1.3%, garlic 10.0-10.5% by weight, malt syrup 13-15%, brewed vinegar 1.6-2.2% by weight, It is preferable to use 0.4 to 0.6% by weight and 9 to 12% by weight of purified water.

Red pepper powder serves to give a cool spicy taste, the amount is preferably 2-3% by weight. If the amount is less than 2% by weight, there is a risk that the cool spicy taste in the octopus stir-fry is not properly, if it exceeds 3% by weight too much of the unique taste and aroma may be damaged.

Leek, soy sauce, and garlic supplement the taste of octopus roast, respectively, and serve to enhance the unique taste of octopus stir-fry. The use amount of leek, soy sauce and garlic is preferably 4 to 5% by weight, 1.0 to 1.3% by weight, and 10.0 to 10.5% by weight, respectively. If leek, soy sauce, and garlic use less than the above usage range, there is a possibility that the inherent taste of octopus stir-fry may not be properly compensated, and if the usage range is exceeded, the taste of leek, soy sauce, and garlic is too strong. There is a risk that the flavor and aroma of stir-fry may be impaired.

Malt syrup has a sweet taste, and serves to control the properties of roasted octopus, the amount of which is preferably 12 to 15% by weight. If the amount of malt syrup is less than 12% by weight, the sweetness of the octopus may not be properly sweetened. If the content of the malt syrup exceeds 15% by weight, the taste of the octopus is too sweet and the taste and aroma of the octopus may be impaired. There is.

And brewed vinegar has a clean taste, serves to lower the pH for the preservation of octopus fried food, the amount is preferably 1.5 to 2.2% by weight. If the amount of brewed vinegar is less than 1.5% by weight, the octopus stir-fry may not have a clean taste, and the preservation of the octopus stir-fried food may be impaired. There is a risk that the taste and aroma of the food may be impaired.

Jeongbaekdang serves to supplement the taste of octopus fried, the amount is preferably used 0.4 to 0.6% by weight. If the amount is less than 0.4% by weight, there is a concern that the sweetness may not be properly supplemented due to the use of a small amount, and when the amount exceeds 0,6% by weight, the sweetness may become too strong due to the use of the excess.

In addition, purified water serves to supply the necessary moisture when cooking food, and does not use too much purified water because a lot of moisture is contained in the raw materials and the subsidiary material itself. The amount of purified water is preferably 9 to 12% by weight, but when the amount is less than 9% by weight, the octopus lacks water enough to cook roasted octopus enough or the food may become spicy and exceeds 12% by weight. There are plenty of octopus fried enough to cook, but there is too much moisture there is a possibility that the food becomes fresh.

And xanthan gum (xanthan gum) serves to prevent the phenomenon of octopus and shrimp mixed in the octopus stir-fried dishes and various kinds of dry matter from the soup, the amount is 500 ~ 900ppm. If the amount is less than 500ppm, the octopus, shrimp, red pepper paste and various seasonings mixed in the octopus stir-fry may be separated and the taste and aroma of the octopus stir may be impaired. This does not improve the function of xanthan gum.

Instant octopus fried sauce of the present invention is prepared through the following steps.

In the method for producing instant octopus fried sauce, mainly octopus and red pepper paste,

Iii) first putting 1.0-1.3% by weight of soy sauce in 9-12% by weight of purified water, and then putting seasoned garlic and leek in 10.0-10.5% by weight and 4-5% by weight, respectively, to prepare a seasoning solution (seasoning solution preparation step);

Ii) 2 ~ 3% by weight of red pepper powder, 0.4 ~ 0.6% by weight per white powder was added to the seasoning solution prepared above, and then, xanthan gum was added to 500 ~ 900ppm based on the total amount of octopus stir and dispersed well. Heating for 3 to 7 minutes at a temperature of ˜100 ° C. (seasoning solution heating step);

Iii) adding 16-18% by weight of red pepper paste to the seasoning solution and roasting red pepper paste at a temperature of 98-100 ° C. for 3-7 minutes (pepper pepper fry step);

Iii) 13-15% by weight of malt syrup in the seasoning liquid roasted red pepper paste to adjust the physical properties of the seasoning liquid (seasoning liquid physical properties adjusting step);

Iii) lightly boil the separately cut octopus and cut shrimp in boiling water (decided octopus and cut shrimp);

Iii) 30 ~ 40% by weight and 3 ~ 5% by weight of chopped octopus and shredded shrimp slightly boiled in boiling water in step iii) in the seasoning solution roasted with red pepper paste in step iii) at a temperature of 98-100 ° C Roasting for 1 to 3 minutes (octopus fried sauce manufacturing step);

Iii) stopping the heating and adding 1.6 ~ 2.2% by weight of brewed vinegar to the prepared octopus stir enough to stir (purge control step of octopus);

Iii) filling sealing octopus into the container (filling sealing step);

Iii) sterilizing octopus roasted and sealed in a container at a temperature of 110 ± 5 ℃ (sterilization step);

It is manufactured through.

Steam is added in step ii) to heat the seasoning solution at a temperature of 98-100 ° C. for 3-7 minutes. At this time, if the heating temperature is less than 98 ℃ or the heating time is less than 3 minutes, the flavor of leek and garlic may not be sufficiently seasoned, the heating temperature is more than 100 ℃ or heating time for 7 minutes If exceeded, the seasoning liquid is reduced, there is a fear that the food does not fit the liver. The heating time is not necessarily limited to the above time and may be adjusted according to the amount of material to be cooked.

In the step iii), seasoning solution is roasted for 3-7 minutes at a temperature of 98 ~ 100 ℃. At this time, if the roasting temperature is less than 98 ℃ or if the roasting time is less than 3 minutes, there is a risk that the hot pepper paste is not sufficiently roasted, if the roasting temperature is more than 100 ℃ or if the roasting time exceeds 7 minutes There is a risk that the flavor of the seasoning liquid is too salty or roasted too much. The heating time is not necessarily limited to the above time and may be adjusted according to the amount of material to be cooked.

Cut octopus poached in boiling water in the step iii) is preferably 5 ~ 7cm in length, 2 ~ 3cm of shrimp cut. When the size of the cut octopus and shrimp cut slightly in boiling water is reduced to the size enough to chew while feeling the taste and texture of octopus in the mouth.

After cutting the octopus and cut shrimp slightly boiled in boiling water in the step iii) to the roasted seasoning solution, it is preferable to fry for 1 to 3 minutes at a temperature of 98 ~ 100 ℃. At this time, if the roasting temperature is less than 98 ℃ or when the roasting time is less than 1 minute, there is a fear that the cut octopus and shrimp shrimp is not ripe enough, the roasting temperature is more than 100 ℃ or the roasting time is more than 3 minutes In this case, there is a risk that the seasoning of the sauce may be reduced and the flavor of the seasoning may be too salty, or the cut octopus and the shrimp may be overcooked. The heating time is not necessarily limited to the above time and may be adjusted according to the amount of material to be cooked.

The container for sealing octopus stir-fry in step iii) is preferably one-touch can or a filling seal using a synthetic resin pack, but is not necessarily limited to the container, but may be adjusted according to the demand or need of the consumer.

If you mix the ready-to-eat octopus fried sauce prepared by the above method so that the mixing ratio of rice and sauce is 2 to 1 (weight ratio), the octopus and shrimp contained in the octopus fried sauce are chewed in your mouth. You can feel the unique taste of octopus fried while feeling the taste and texture of.

Hereinafter, the present invention will be described in detail through the following examples.

(Example)

According to the amount of the compounding ratio described in Table 1 below, an instant octopus fried sauce was prepared by the following method.

First, put soy sauce in purified water, and then chopped garlic and leek, respectively, to prepare seasoning liquid. Red pepper powder, whitening and xanthan gum are added to this seasoning liquid, and it disperse | distributes well, and heats a seasoning liquid at the temperature of 98-100 degreeC for 5 minutes. Then, add red pepper paste to the heated seasoning solution and fry the red pepper paste for 5 minutes at a temperature of 98 ~ 100 ℃, and then add malt syrup to adjust the physical properties of the seasoning liquid.

Separately cut octopus and torso cut into 5 ~ 7cm leg of the octopus in the size of 2 ~ 3cm. Shrimp slightly boiled in boiling water and put in the seasoning solution, and then roasted for 2 minutes at a temperature of 98 ~ 100 ℃ and then heated Stop and add 1.6 ~ 2.2% by weight brewed vinegar to it to stir enough to prepare an instant octopus fried sauce.

Raw material name Weight (g) Compounding ratio (% by weight)  Cutting octopus 3,000 34.27  Canned shrimp 340 3.88  Xanthan Gum 6 0.07  Gochujang (sunflower) 1,500 17.14  Red pepper powder (hot) 210 2.40  Green onions (chopped) 390 4.45  Brewed Soy Sauce 99 1.13  Garlic (chopped) 900 10.28  Malt syrup 1,200 13.71  Brewed Vinegar 165 1.88  Baekbaekdan 45 0.51  Purified water 900 10.28         Sum 8,755 100.0

(Comparative example)

Shrimp covered with common octopus stir-fry was used, and instant octopus stir-fry sauce was prepared by the same method as in Example according to the amount of the compounding ratio described in Table 2 below using only octopus.

Raw material name Weight (g) Compounding ratio (% by weight)  Cutting octopus 3,000 35.68  Gochujang (sunflower) 1,500 17.84  Red pepper powder (hot) 210 2.50  Green onions (chopped) 390 4,64  Brewed Soy Sauce 99 1.18  Garlic (chopped) 900 10.70  Malt syrup 1,200 14.26  Brewed Vinegar 165 1.96  Baekbaekdan 45 0.54  Purified water 900 10.70         Sum 8,755 100.0

Sensory evaluation

100 g each of instant octopus fried according to the above examples and comparative examples was tasted in 200 g of rice, and 10 adult males and 10 adult females were directly tasted and the sensory test for the taste of octopus fried was performed. The following [Table 3].

                                                      (Unit: persons) Octopus fried taste category Example Comparative example  Fresh and very good taste 9 2  Slightly good taste 7 8  Ordinary taste 4 6  Tasteless 0 4

As shown in [Table 3], in the case of the example, nine persons who evaluated octopus stir-fry by the glycine component contained in the shrimp had a fresh and very good taste. However, in the comparative example, only two people evaluated that they felt fresh and tasted very good. In the case of the example, no one evaluated that there was no taste of octopus fried, but in the case of the comparative example, four people were evaluated as having no taste. As a result of this evaluation, the comparative example was not mixed with shrimp as compared to the embodiment, and xanthan gum was not added to the fried octopus sauce, resulting in oil and water separation from the sauce. It is not judged that it did not taste properly.

The present invention having the above configuration is a cut octopus and cut shrimp and gochujang as the main ingredients, so that it is a sauce prepared by mixing the raw materials such as leek, garlic, etc., so that it can be easily mixed with rice in each household and eaten, and the present invention In general, the meat containing the meat is mixed with spices to prepare the meat pulverized in the powder state to the taste of the meat, while the present invention is cut octopus cut in the size of 5-7cm and cut shrimp cut in the size of 2-3cm Because it is manufactured using the taste of the octopus roasted by the taste of chewing in the mouth, the original taste of octopus stir-fried with octopus and red pepper paste or red pepper powder compared to the conventional cooking of the present invention is octopus and glycine to give a unique sweetness Octopus, which is rich in amino acids and betaines, is mixed with cut octopus. It is an advantage of the taste of the sound is even more alive.

Claims (6)

In the instant octopus fried sauce mainly made of octopus and red pepper paste, 30-40% by weight of cut octopus, 3-5% by cut shrimp, 16-18% by weight of red pepper paste as main ingredients; As ingredient, red pepper powder 2-3 wt%, leek 4-5 wt%, soy sauce 1.0-1.3 wt%, garlic 10.0-10.5 wt%, malt syrup 13-15 wt%, brewed vinegar 1.6-2.2 wt%, 0.4-0.6 wt% % And; Using 9 to 12% by weight of purified water; Instant octopus fried sauce, characterized in that by adding 500 ~ 900ppm xanthan gum (xanthan gum). The method of claim 1, The cut octopus is an instant octopus fried sauce, characterized in that using the cut to the size of the 5 ~ 7cm. The method of claim 1, The shrimp octopus fried instant octopus, characterized in that using a cut to 2-3cm. In the method for producing instant octopus fried sauce, mainly octopus and red pepper paste, Iii) first putting 1.0-1.3% by weight of soy sauce in 9-12% by weight of purified water, and then putting seasoned garlic and leek in 10.0-10.5% by weight and 4-5% by weight, respectively, to prepare a seasoning solution (seasoning solution preparation step); Ii) 2 ~ 3% by weight of red pepper powder, 0.4 ~ 0.6% by weight per white powder was added to the seasoning solution prepared above, and then, xanthan gum was added to 500 ~ 900ppm based on the total amount of octopus stir and dispersed well. Heating for 3 to 7 minutes at a temperature of ˜100 ° C. (seasoning solution heating step); Iii) adding 16-18% by weight of red pepper paste to the seasoning solution and roasting red pepper paste at a temperature of 98-100 ° C. for 3-7 minutes (pepper pepper fry step); Iii) 13-15% by weight of malt syrup in the seasoning liquid roasted red pepper paste to adjust the physical properties of the seasoning liquid (seasoning liquid physical properties adjusting step); Iii) lightly boil the separately cut octopus and cut shrimp in boiling water (decided octopus and cut shrimp); Iii) 30 ~ 40% by weight and 3 ~ 5% by weight of chopped octopus and shredded shrimp slightly boiled in boiling water in step iii) in the seasoning solution roasted with red pepper paste in step iii) at a temperature of 98-100 ° C Roasting for 1 to 3 minutes (octopus fried sauce manufacturing step); Iii) stopping the heating and adding 1.6 ~ 2.2% by weight of brewed vinegar to the prepared octopus stir enough to stir (purge control step of octopus); Iii) filling sealing octopus into the container (filling sealing step); Iii) sterilizing octopus roasted and sealed in a container at a temperature of 110 ± 5 ℃ (sterilization step); Method for producing an instant octopus fried sauce, characterized in that it is prepared through. The method of claim 4, wherein The method of producing an instant octopus fried sauce, characterized in that for cutting the octopus used in step iii) using a leg cut to a size of 5 ~ 7cm. The method of claim 4, wherein Shrimp used in step iii) is a method for producing instant octopus fried sauce, characterized in that using a cut to 2 ~ 3cm.