KR100891276B1 - Manufacture method of second Hot pepper paste vinegar flavor sauce to use green tea, Persimmon food vinegar and Bamboo-salt - Google Patents

Abstract

The present invention relates to green pepper powder, green pepper persimmon vinegar and green pepper paste sauce using green tea porridge salt, and a method for preparing the same. More specifically, the green tea powder, green tea powder milled by immersing green tea leaves in persimmon vinegar prepared using persimmon On the development of super red pepper spice sauce prepared by mixing various seasonings with green tea bamboo salted red pepper paste which was fermented and fermented by adding green tea powder to bamboo salted red pepper paste fermented after adding green tea persimmon vinegar and bamboo salt worked in ocher kiln First, the green tea bamboo salt pepper 39.0 ~ 41.0% by weight, green tea persimmon vinegar 25.6% by weight, green tea bamboo salt 4.8 ~ 6.8% by weight, white sugar 12.0% by weight, garlic 5.30% by weight, starch syrup 4.61% by weight, refined salt 0.63% by weight, ginger 0.57% by weight, sesame 0.10% by weight, water 2.79% by weight, ultra long base (35.0% by weight sauce, ginger 18.5%, oyster extract 15.5%, glacial acetic acid 12.5%, garlic 6.8%, ol Ligo sugar 6.0% by weight, citric acid 5.4% by weight, apple flavor 0.3% by weight) 2.60% by weight to provide a method for producing a super pepper sauce sauce, characterized in that the ultra pepper sauce sauce is prepared

Green tea, persimmon vinegar, green tea persimmon vinegar, bamboo salt, bamboo salted red pepper paste

Description

Manufacture method of second Hot pepper paste vinegar flavor sauce to use green tea, Persimmon food vinegar and Bamboo-salt}

1 is a manufacturing process of the green tea persimmon vinegar of the method (Tables 1 and 2) according to the present invention.

Figure 2 is a photograph of green tea persimmon vinegar is completed of the method (Table 1 and 2) according to the present invention.

Figure 3 is a manufacturing process of the green tea porridge salt in the nine times baked ocher kiln of the method (Tables 1 and 2) according to the present invention.

Figure 4 is a manufacturing process of the green tea porridge salt of the method (Tables 1 and 2) according to the present invention.

Figure 5 is a manufacturing process of the ultra pepper seasoning sauce of the method (Tables 1 and 2) according to the present invention.

The present invention relates to green pepper powder, green pepper persimmon vinegar and green pepper paste sauce using green tea porridge salt, and a method for preparing the same. More specifically, the green tea powder, green tea powder milled by immersing green tea leaves in persimmon vinegar prepared using persimmon On the development of super red pepper spice sauce prepared by mixing various seasonings with green tea bamboo salted red pepper paste which was fermented and fermented by adding green tea powder to bamboo salted red pepper paste fermented after adding green tea persimmon vinegar and bamboo salt worked in ocher kiln will be.

 The etymology of Sauce comes from the salsa of Latin, which means salt-based seasoning solution, but each country is made up of various sauces using different ingredients according to social and geographical conditions. Various names are given according to materials and materials, and there are hundreds of species.

 Conventional methods for preparing kochujang sauce include kochujang sauce composition and its preparation method (Publication No. 10-2004-0016233), a method for preparing multipurpose sauce using kochujang (application number 10-2000-0019694), sauce mainly containing kochujang extract Common characteristics such as composition (Publication No. 10-2004-0022681) include strong meju-flavor, coarse grains, poor viscosity, and unstable color, which impairs palatability compared to western sauces when Kochujang is directly applied to various dishes. It is a common feature. In addition, in the sauce preparation method using gochujang, since browning due to heat treatment is low and concentration is low, the red color becomes thin and the pH is high, the redness is high. . In order to compensate for these problems, we improved the source machine by adjusting the properties and controlling the pressure by the source machine and maintaining the functionality of the green tea while preserving the color or taste of the product and completing the composition accordingly. It was.

 In particular, in the present invention, the green tea and persimmon vinegar, bamboo salt as a complement to the increase in acidity was improved to a product with high preference so that it can be suitably used for various redness and preservation methods, flavors and flavors, sensory evaluation and prototype The quality characteristics of were investigated.

In order to supplement the above problems, in the present invention, green tea persimmon vinegar has been manufactured using persimmon vinegar, which is abundant in acetic acid and citric acid, which are the main ingredients, and also plays a role in digesting and absorbing food using green tea. The ancestors added taste and flavor by mixing green tea powder to bamboo salt prepared by baking salt using bamboo at high temperature, and made green tea porridge salted pepper paste containing green tea powder and bamboo salt and made it as a material. For the nutritious ultra red pepper seasoning sauce, we improved the sauce machinery by controlling the properties and controlling the pressure by the sauce mechanism, and preserved the green tea's functionality while preserving the color and taste of the product. Was completed.

Accordingly, the present invention relates to green pepper powder, green pepper persimmon vinegar and green pepper paste sauce using green tea bamboo salt and its manufacturing method, first green tea bamboo salt red pepper paste 39.0 ~ 41.0% by weight, green tea persimmon vinegar 25.6% by weight, bamboo salt 4.8∼6.8% by weight, White sugar 12.0% by weight, garlic 5.30% by weight, starch syrup 4.61% by weight, refined salt 0.63% by weight, ginger 0.57% by weight, sesame 0.10% by weight, water 2.79% by weight, super long base 2.60% by weight, Extra long base consists of 35.0 wt% of taste sauce, 18.5 wt% of ginger, 15.5 wt% of oyster extract, 12.5 wt% of glacial acetic acid, 6.8 wt% of garlic, 6.0 wt% of oligosaccharide, 5.4 wt% of citric acid, and 0.3 wt% of apple flavor. It is to provide a super pepper sauce sauce characterized in that the composition is shown by mixing the%.

 In addition, the development of ultra red pepper seasoning sauce using green tea has not been developed in Korea at all, and can be eaten by meat, fish and vegetable dishes, and used in aquatic products. The purpose is to provide the sauce.

In order to achieve the above object, the present invention relates to a green pepper powder, green pepper persimmon vinegar and green pepper paste sauce using green tea porridge salt and a method for preparing the same, more specifically, green tea powder, green persimmon vinegar prepared using persimmon Green tea persimmon vinegar immersed in green tea leaves and bamboo salt worked in ocher kiln are added to the fermented bamboo salted red pepper paste. It relates to the development of super chili sauce sauce.

 Hereinafter, preferred embodiments and experimental examples of the present invention will be described in detail.

Example 1 Preparation of Green Tea Persimmon Vinegar

First, Figure 1 shows a flow chart of the manufacturing process of green tea persimmon vinegar, using green tea and persimmon vinegar, a method for manufacturing green tea persimmon used as a raw material of the ultra pepper spice sauce of the present invention as follows.

1. Wash and select raw and traditional textures without pesticides. And put on pot

2. After about 5 ~ 8 months in pottery, water and nutrients of deceleration come out and persimmon is produced. Saccharified and alcoholic fermented persimmons are pressed into a press to extract the stock solution.

3. Put the persimmons in a large jar and put them in the air. Acetic acid bacteria in the air start to ferment. After 4-6 months, persimmon vinegar is completed by acetic acid activity.

4. Dilute (referment) for 1-2 months. Diluted stock solution is sterilized with a filter.

5. The finished persimmon vinegar can be seen that the acetic acid film was formed

6. Soak 30% by weight of green tea leaves in fermented persimmon vinegar and ferment for 6-12 months.

   -Purification: Filter by paper filter filter and soak in primary tank for 5 days.

   -Filtration: After filtration and heat treatment with paper filter strainer, it is aged in secondary tank

7. The finished persimmon vinegar has a similar pale yellow color (see Fig. 2).

 In addition, the green tea persimmon vinegar (1) used in the ultra red pepper seasoning sauce of the present invention uses the ripe green tea persimmon vinegar containing 30% by weight of green tea leaves, and by the same method as described above, the green tea persimmon vinegar (1) It will be prepared.

Example 2 Preparation of Green Tea Bamboo Salt

Figure 3 shows the manufacturing process of the nine times baked green tea porridge salt prepared in ocher kiln, first, to prepare bamboo salt using green tea and bamboo, green tea porridge salt (3) used as a raw material of the ultra pepper sauce sauce of the present invention The manufacturing method is as follows.

1. Cut bamboo nodes into moderate size in Hadong province, southeastern part of Jirisan, which has been grown for over 3 years in ocher fields.

2. Seal the sun-dried salt on the west coast of Korea in the native kingdae (bamboo).

3. Prepare Jirisan pine with lots of ginseng and rosin

4. In the traditional loess kiln consisting of loess soil and chadol, which are infrared rays and strong heat from ocher, and warmth in low heat, put natural salts filled with bamboo in the kiln and put them on the fire using pine firewood.

5. Repeat the process 1 ~ 4 times 1 ~ 4 times at temperature 850 ~ 1,000 ℃ and work in ocher kiln (it takes 60 days until 8 times).

6. Remove salt impurities by adding heat with rosin at a temperature of 1,300 ℃, then completely melt with rosin at 1,300 ℃ in ocher kiln in the last 9 times (melting), then work with soft pine wood fire.

7. Grind into granules and powder in a bamboo salt mill using a stainless steel barrel.

8. Add 3.5% green tea powder crushed into 200 mesh

9. To prepare bamboo salt composition containing less than 5% of water and green tea,

 Bamboo salt (竹) used as the main material in the present invention is a bamboo salt that is baked 9 times at 1,300 ℃, containing 3% of green tea powder, green tea is harvested from tea tree and steamed at 120 ℃ for about 30 minutes, and then keep in mind for 10 minutes. The mixture was dried to a moisture content of 5% or less and ground to 200 mesh.

Example 3 Preparation of Green Tea Bamboo Salt with Green Tea

As shown in [Example 2], using the bamboo salt and green tea powder (2) to prepare a green tea bamboo salt pepper 4, the manufacturing method of Figure 4 as follows.

1. Dry the pepper well, remove it, remove the faucet and seeds, crush it finely in a grinder, remove the iron powder using a metal remover, and prepare the red pepper paste meju powder from the ocher.

2. Mix rice flour with an appropriate amount of water and cook it for 2 ~ 3 hours with a warm fire. After cooling the cooked powder, empire for about 1 hour with mild heat.

3. Sift the malt into the sieve, pour warm water over it, and sink it.

4. Mix malt well and stir evenly, and when fully cooked, add red pepper powder and stir well.

5. Add red pepper paste meju powder, stir well to mix evenly, and add syrup and bamboo salt to adjust the taste and loosen without lump.

6. When the above work is finished, pour into the underground cryogenic tank and jar, apply bamboo salt to the top little by little, and seal the inlet with a mesh to ferment and ferment.

7. Separate the fermented kochujang and add 3% by weight of green tea powder to the jar and underground low temperature tank until the optimum taste is produced.

8. Use the jar and keep it at low temperature.

Example 4 Composition Ratio of Ultra Red Pepper Seasoning Sauce Containing Green Tea

 The green tea persimmon vinegar (1), green tea porridge salt (3), green tea porridge salt (4) prepared as described above were used as the material of the chili pepper sauce, and the blending ratio of the ultra chili sauce sauce prepared in the present invention is shown in Table 1 and Table 2. Ultra red pepper sauce was formulated in the same ratio as shown.

 In the present invention, two types of samples were prepared based on the above Tables 1 and 2, and the composition and quality characteristics were tested. same.

 Looking at the composition ratio of Table 1 and Table 2, the present invention relates to a green pepper powder, green pepper persimmon vinegar and green pepper porridge sauce and its manufacturing method, first green tea bamboo salt red pepper paste 39.0 ~ 41.0 wt%, green tea persimmon vinegar 25.6 wt% , 4.8 ～ 6.8 wt% of bamboo salt, 12.0 wt% of white sugar, 5.30 wt% of garlic, starch syrup 4.61 wt%, refined salt 0.63 wt%, ginger 0.57 wt%, sesame 0.10 wt%, water 2.79 wt%, ultra long base 2.60 wt% By mixing

The extra long base is composed of 35.0 wt% of taste sauce, 18.5 wt% of ginger, 15.5 wt% of oyster extract, 12.5 wt% of glacial acetic acid, 6.8 wt% of garlic, 6.0 wt% of oligosaccharide, 5.4 wt% of citric acid, and 0.3 wt% of apple flavor. 2.60% by weight to provide a super pepper sauce sauce characterized in that the composition is represented by mixing.

Experimental Example 1 General Constituents of Red Pepper Paste Sauce

In Table 1 and Table 2, the results of the ingredient and quality survey for the ultra pepper seasoning sauce prepared at the respective composition ratios are shown in Table 3.

 In Table 1 and Table 2, moisture was measured by atmospheric heating drying method, total nitrogen by semimicro Kjeldahl method, crude fat by Soxhlet extraction method, and crude ash by dry painting method. The pH was homogenized by adding 10 times the amount of pure water to the sample and measured with a pH meter (Fisher Basic, USA).

According to the results of the ingredients and quality of the ultra pepper seasoning sauce with different composition ratios of Table 3, the moisture content of the ultra pepper seasoning sauce of Table 1 and Table 2 is 51.5% of the pepper sauce sauce of Table 1, the ultra pepper sauce of Table 2 The source is shown as 48.9%.

 Crude protein content was 3.14% in the red pepper sauce sauce of Table 1, 3.08% in the red pepper sauce sauce of Table 2, and 3.66 ～ 5.04% of the crude fat which had the greatest effect on the quality maintenance during storage, respectively. There was a difference between the green tea extract treatments as 3.66% and 3.60%. The difference in the composition of the content is thought to vary depending on the blending ratio of green tea extract.

Experimental Example 2 Sugar, Acidity, Salinity and pH of Red Pepper Seasoning Sauce

Table 4 shows the sugar, acidity, salinity and pH of the red pepper sauce sauce.

  In the red pepper sauce of Table 1 and the red pepper sauce of Table 2, the sugar content was 55.0 ° brix and 48.0 ° brix, respectively, and the acidity was 2.57% and 2.52%, respectively, and the salinity was 6.80% and 7.52%, respectively. In addition, the pH and salinity of the pepper paste sauce of Table 2 were slightly higher than those of the ultra pepper sauce of Table 1 as 3.87 and 4.89, respectively. The pH of the bamboo salt was 9.00 to 10.00, and the alkalinity was higher than that of general salt. Because of the high, intake of green tea porridge salt (3) of Example 2 is believed to help prevent acidification of the constitution.

[Experimental Example 3] Sensory test of the pepper sauce sauce

Ten sensory inspectors trained to familiarize themselves with taste, fragrance, color, and general taste of the ultra pepper sauce sauce of Table 1 and Table 2 were composed of five levels of rating methods (5: Very Good, 4: Good, 3, Moderate; 2, moderate; 1, poor), and the results evaluated sensory characteristics with their average values.
The results of sensory evaluation using the five-step scoring method on the taste, aroma, color, and overall acceptability of the ultra pepper paste sauce of Table 1 and Table 2 are as follows. Table 5 is as follows.

 The ultra pepper sauce sauce of Table 1 prepared in the present invention and the sauce of red pepper sauce of Table 2 were excellent in overall evaluation, and particularly in fragrance or texture, and in overall preference. This is because green tea persimmon vinegar (1) and green tea bamboo salt (3) were well mixed and mixed in the green tea bamboo salt (4), and also preserved without loss of taste and aroma in the aging tank.

 In terms of taste, the red pepper sauce sauce of Table 1 and the red pepper sauce sauce of Table 2 were slightly detected in the sensory characteristics, but the taste was not different in the sense of pursuing functionality.

Experimental Example 4 Contents of Inorganic Ion Components of Red Pepper Seasoning Sauce

Table 1 shows the results of the analysis of the content of inorganic ions in the ultra pepper seasoning sauce of Table 1 and the ultra pepper sauce of Table 2 by ICP.

 The amount of Na (1218.1 to 1233.9 mg / 100 g), K (192.9. To 227.9 mg / 100 g), and Ca (34.9 to 720.2 mg / 100 g), respectively, as cations in the ultra red pepper sauce and the red pepper sauce in Table 1 The contents of sulfur, phosphorus and magnesium were 51.3mg / 100g, 47.6mg / 100g and 2.1mg / 100g in the ultra pepper seasoning sauce of Table 1, and 43.5mg / 100g and 46.7mg / 100g in the ultra pepper sauce of Table 2 , 20.1 mg / 100 g.

 With the recent economic development, the interest in natural foods has increased due to the improvement of dietary life, and the consumption of fast foods and other processed foods in natural foods has increased body support, muscle contraction, blood coagulation and many other activities. The lack of calcium, a mineral known to be involved in the prevention of eggplant cardiovascular disease, is evident. In addition, the recommended daily intake amount of 900mg was determined to be a significant food and the product of the composition ratio Kochujang of Table 2.

Experimental Example 5 Amino Acid Composition and Nutritional Components of Red Pepper Sauce

The results of the analysis of the amino acid automatic analysis system of the ultra pepper seasoning sauce of Table 1 and the ultra pepper sauce of Table 2 are shown in Table 7.

 The total content of constituent amino acids was 3,298.9 mg / 100 g and 3,422.5 mg / 100 g, respectively, in the ultra chili sauce sauce of Table 1 and the chili sauce sauce in Table 2, and the major amino acids were glutamic acid, aspartic acid, and proline. , Valine, phenylalanine, Arginine and Serine, and many other amino acids, including essential amino acids and sulfur-containing amino acids, evenly contained other amino acids.

 Therefore, it was confirmed that the ultra pepper seasoning sauce of Table 1 and the ultra pepper seasoning sauce of Table 2 had an excellent amino acid composition qualitatively, and these amino acids were considered to have some influence on the production of hydrophobic flavor.

Experimental Example 6 Tonal Analysis of Red Pepper Seasoning Sauce

  The lightness, redness, yellowness and color difference of the color tone of the ultra pepper sauce were measured using a direct color difference meter (Nippon Denshoku, ZE-2000, Japan). At this time, the color tone of the color difference standard white board was lightness = 96.82, redness = -0.38 and yellowness = 0.62.

The hue, redness, yellowness, and color difference of the hue of the ultra pepper seasoning sauce were measured with a direct color difference meter as shown in Table 9 below.

 The ultra pepper sauce sauce of Table 1 and the chili sauce sauce of Table 2 prepared in the present invention were slightly higher in brightness than the composition ratio Kochujang of Table 1 and the composition ratio Kochujang of Table 2, but the redness and yellowness were low. Almost no color change occurred during manufacture.

As described through the Examples and Experimental Examples, the ultra pepper seasoning sauce prepared by the present invention is maintained in the functionality contained in the raw material of green tea persimmon vinegar (1), green tea porridge (3), green tea porridge salt (4) as it is It is a manufacturing method of super high quality red pepper seasoning sauce, which contains the superiority of green tea and physicochemical ingredients, and recently maximized the efficacy of general salt through traditional recipe. It is produced by unique folk manufacturing method, bamboo salt, acetic acid and citric acid. Super red pepper paste that improves flavor as much as possible by mixing and ripening green tea persimmon vinegar, which plays a leading role in digesting and absorbing foods, active metabolism, and utilizes unique nutritional ingredients, and adds synergistic effects. It is a manufacturing method of seasoning sauce and provides very useful effect as health food material.

Claims (2)

In the method of preparing a super pepper sauce sauce, After 5-8 months of ripening, the green tea persimmon vinegar (1) fermented for 6-12 months by immersing 30% by weight of green tea leaves in the finished persimmon vinegar after fermenting the compressed persimmon solution for 4-6 months. Green tea powder (2), which was harvested from green tea trees, steamed for 30 minutes at 120 ° C, and then dried for 10 minutes, completely dried to 5% or less of moisture, Green tea porridge salt (3) containing green tea powder, in which 3 weight% of green tea powder (2) pulverized with 200 mesh was added to bamboo salt worked in ocher kiln while repeating the operation 9 times at a temperature of 850-1,300 ° C., Add the green tea powder (2) to the bamboo salted red pepper paste fermented after the addition of bamboo salt worked in the ocher kiln, and put it in a jar and an underground low temperature tank for the second ripening and fermentation for 30-90 days Using gochujang 4 as a material, The method of producing a super red pepper spice sauce, characterized in that the green tea persimmon vinegar (1), green tea porridge salt (3), green tea porridge salt (4) is mixed and prepared  According to claim 1, the ultra pepper sauce sauce is green tea bamboo salt red pepper paste 39.0 ~ 41.0% by weight, green tea persimmon vinegar 25.6% by weight, green tea bamboo salt 4.8 ~ 6.8% by weight, white sugar 12.0% by weight, garlic 5.30% by weight, syrup 4.61% by weight, refined salt 0.63 Wt.%, Ginger 0.57%, Sesame 0.10%, Water 2.79%, Rice Sauce 35.0%, Ginger 18.5%, Oyster Extract 15.5%, Glacial Acetic Acid, Garlic 6.8%, Oligosaccharide 6.0% Method for producing ultra pepper sauce sauce, characterized in that the ultra pepper sauce sauce is prepared by mixing 2.60 wt% of the ultra long base consisting of 5.4 wt% citric acid, 0.3 wt% apple flavor

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