KR101112718B1 - A method for preparing Gochujang pasta sauce - Google Patents

Abstract

The present invention is to cut vegetables and mushrooms to 2-15mm, fry the vegetables in vegetable oil, and then add vegetables or mushrooms to fry, crushing the meat raw material to 3-10mm size, roasting in vegetable oil, in the above Roasting by mixing the roasted raw materials with tomato base raw material, red pepper paste, red pepper powder, and adding the meat extract, seasoning material, sweetening material, salt, organic acid and drinking water to the mixture, and then adding starch and herbs and the above The method relates to a method for preparing a cold-heat pasteurized kochujang pasta sauce consisting of stirring a compound and filling the retort-capable packaging material with sterilization, and the kochujang pasta sauce prepared therefrom is used to make authentic pasta at home by popularizing the pasta. Consumers looking for pasta sauces that better suit their needs and tastes of Koreans It satisfies the needs at the same time, while maintaining the spicy and rich taste of kochujang even under sterilization conditions close to sterilization, by minimizing the retort odor peculiar to the soy sauce and adding the minced meat with proper mixing of herbs and organic acids, it has a rich taste suitable for Korean taste and long-term distribution at room temperature. This has a possible effect.

Gochujang pasta sauce, gochujang spaghetti sauce, gochujang retort product, normal temperature distribution sauce

Description

A method for preparing Gochujang pasta sauce

The present invention relates to a method for manufacturing a pasteurized hot pepper paste pasta sauce at room temperature, and more specifically, to cut vegetables, mushrooms and mushrooms in 2-15 mm, and then roast vegetables and vegetables in vegetable oil, and then add vegetables or mushrooms. Roasting step, crushing the meat raw material to 3-10mm size and roasting it in vegetable oil, roasting by mixing the roasted raw materials with tomato base raw material, red pepper paste, red pepper powder, meat extract, seasoning material, sweet material, After adding a salt, an organic acid and drinking water to increase the temperature, and then adding starch and herbs, and stirring the blend to fill the retort-packed packaging material to sterilize the retort sterilization, the present invention relates to a method for producing a hot-water pasteurized hot pepper paste pasta sauce .

How to make gochujang pasta sauce sterilized for long-term circulation while satisfying both the needs of consumers who want to make and make authentic pasta at home and the needs of consumers who are looking for pasta sauce that is more suitable to Korean taste. In addition, it is manufactured in this way and in sterilization conditions close to sterilization, while maintaining the spicy and rich taste of kochujang, the proper combination of herbs and organic acids minimizes the retort odor peculiar to soy sauce and adds the minced meat to make it suitable for Korean taste. Gochujang pasta sauce.

Recently, as people's tastes become westernized, the needs of consumers who want to enjoy pasta, which can be eaten only at specialty stores, are increasing. In response to these consumer needs, the food industry is releasing pasta sauces that can be cooked and enjoyed on the spot. In addition, the marketability of pasta sauce is increasing day by day as the needs for products that are cooked well to the level of specialty shops are cooked using simple ingredients at home as well as instant cooked foods.

Most of the pasta sauces currently available in stores in this high-potential market are tomato sauce, and the growing number of eaters from young people to the elderly needs a new type of pasta sauce that can attract the tastes of the elderly. Do.

In this regard, Korean Patent Application No. 10-1999-0052334 "Spaghetti Sauce" contains hunt, onion, carrots, celery, mushrooms, beef, butter, garlic, etc. as a main ingredient, while maintaining a unique flavor, high nutritional value and Korean taste A spaghetti sauce is disclosed, and Korean Patent No. 10-0749789, "Method for manufacturing oyster spaghetti sauce," includes: cutting oysters; After roasting garlic minced in cooking oil, the mixture of vegetables and shredded oysters to fry together; A first heating step of heating the roasted ingredients by mixing tomato sauce for 20 to 30 minutes; A second heating step of heating spices for 1 to 5 minutes by adding spices and sweeteners to the first heated oyster paste sauce; A packaging step of vacuum-packing the oyster spaghetti sauce; And a sterilization step of sterilizing the packaged sauce is disclosed.

In addition, the Republic of Korea Patent No. 10-0343478 "The instant pasta sauce and its manufacturing method" using a natural vegetable such as tomatoes, onions, carrots, garlic, and to prepare a sauce added with basil (basil), etc. Disclosed is a sauce for instant pasta containing seafood which can be stored for a long time while preserving the taste, aroma and texture of raw materials by a pretreatment method by immersing in a mixed solution of organic acids and amino acids.

In addition, Republic of Korea Patent No. 10-0392133 "Spaghetti Sauce Preparation Method" in tomato 99.44% by weight, refined salt 0.5% by weight, seasoning 0.05% by weight, natural flavor (onion, garlic oil) 0.01% by weight, citric acid 0.002% by weight of water Boiling for 3 to 4 hours to concentrate to prepare a tomato paste, boil the tomatoes as it is, and then peeled and supported in a tray to prepare a tomato suspension, and then to the tomato paste 75 parts by weight of the tomato paste 75 Add weight parts, 2.5 parts by weight of sugar, 1.25 parts by weight of salt and 2.5 parts by weight of olive oil to warm the mixture for about 2 to 3 minutes on a low heat to prepare a primary source, then the primary source cooled to room temperature 55 ~ 65 Mix 20% by weight, red pepper paste 20-30% by weight, 10% green pepper cut to 1 ~ 2mm size, and 5% by weight garlic cut to 1 ~ 2mm size while stirring for 2 ~ 3 minutes on low heat. Discloses a method of manufacturing a spaghetti sauce, it characterized in that comprising the step of producing.

Republic of Korea Patent No. 10-0369617 "Manufacturing method of multi-purpose sauce using red pepper paste" In the traditional millet red pepper finely crushed with a mass collider to add a tomato paste and spice extract to the red pepper paste crushed to improve the coarse grain Impart viscoelasticity by adding xanthan gum or by adding denatured starch and xanthan gum to give viscoelasticity, and then homogenize by adding sorbitol, onion powder, white sugar, oligosaccharide, vinegar, garlic powder, brewed soy sauce, white salt, citric acid and spirits. By applying non-heating or heat sterilization, it can be used for various purposes in various East and West dishes such as steak, barbecue, fish, fried chicken, hamburger, bakery, pizza, spaghetti, tempura, salad, bibimbap, noodles, dumplings, etc. Multipurpose sources are disclosed.

Nevertheless, up to now, there have been many difficulties in the normalization of products using jangjang, such as red pepper paste or doenjang, which suits Korean taste. Compared to the general tomato base raw material, as well as microbial issues and commercialization was poor due to quality deterioration due to sterilization, techniques for manufacturing sauce using Kochujang were developed only until the preparation of sauce and sterilization step below 100 ℃. There was no case of sterilizing at room temperature.

In addition, there is an aseptic packaging process (Aseptic process) as a method of minimizing the degradation caused by the sterilization process. A sterile packaging process is a method of obtaining a product having extended shelf life by sterilizing food and packaging containers independently and then aseptically filling and sealing the food under a sterile environment. The method of manufacturing a product using the aseptic packaging process can produce a product having excellent quality characteristics such as flavor, color selection, and nutritional value of the product, but the manufacturing equipment is expensive and is not suitable as a manufacturing equipment for a small quantity product. It is a manufacturing line suitable for products such as beverage, sterile packaged rice, which must be mass-produced. Therefore, there is a limit to apply a sterile packaging process method for the industrialization of room temperature pasta sauce products.

In order to solve the above problems, the present invention is to minimize the sterilization strength by adjusting the pH using organic acids and to remove the retort odor peculiar to the soy sauce by adding herbs to allow consumers to store at room temperature for a long time while the spicy and umami unique to Gochujang The objective is to provide pasta sauce that can be enjoyed.

In order to achieve the technical problem of the present invention as described above provides a method for producing a hot pepper paste pasta sauce that can be distributed at room temperature.

Method for producing a hot pepper paste pasta sauce that can be distributed at room temperature according to the present invention

(a) cutting spices, vegetables and mushrooms into 2-15 mm, roasting spices in vegetable oil, and then adding vegetables or mushrooms to fry;

(b) crushing the meat raw material to 3-10mm in size and roasting in vegetable oil;

(c) roasting by mixing the raw materials roasted in (a) and (b) with tomato base raw material, red pepper paste, and red pepper powder;

(d) adding the meat extract, seasoning material, sweetening material, salt, organic acid, and drinking water to the mixture of step (c) to increase the temperature, and then adding starch and herbs; And

(e) stirring the compound of step (d) and filling the retort-capable packaging material to sterilize the retort

Consists of

In the step (a) of the roasting process, washed vegetables, vegetables and mushrooms with purified water, remove the irreversible part, cut into 2-15mm size, sorting foreign matter, and roasted in vegetable oil to give a roasting flavor. In consideration of the temperature drop at the time of vegetable input, it is preferable to add the spices in a state in which the vegetable oil is heated to a high temperature of 160 ℃ ~ 200 ℃. After the addition, when the product temperature reaches 90 ~ 100 ℃ stirred for 10 to 30 minutes, it is preferable to fry the vegetables and mushrooms so that the product temperature rises to a certain temperature.

The spices of step (a) may be used onions, garlic, leeks, peppers or ginger, vegetables may use bell pepper, carrots, potatoes, celery, mushrooms, mushrooms, shiitake, zelkova, top, thirsty or A mushroom may be used, but is not limited thereto, and any other spices, vegetables, or mushrooms commonly used in the art may be used.

The vegetable oil of step (a) may be used soybean oil, corn oil, sunflower seed oil, olive oil, rapeseed oil, grape seed oil, safflower oil, rice bran oil, sesame oil or perilla oil, but is not limited thereto, and commonly used in the art All other vegetable oils can be used.

In the step (b) of the roasting step, the foreign material is removed using meat raw material from which the indelible portions such as excessive fat are removed, and pulverized in vegetable oil to give a roasting flavor by grinding to a size of 3-10 mm. It is preferable to heat the vegetable oil to a high temperature of about 160 ~ 200 ℃ by heating the meat raw material up to 60 ~ 90 ℃ stirring temperature so that the final product temperature is 80 ~ 90 ℃ for 10-30 minutes.

The meat raw material may be minced meat (thawed in the case of frozen) such as beef, pork, chicken, etc., but is not limited thereto, and all other meat raw materials commonly used in the art may be used.

In the step (c), the raw materials roasted in the steps (a) and (b) are heated together, and the raw materials such as tomato base raw material, red pepper paste, and red pepper powder are added together to reach a temperature of 60-90 ° C., followed by red pepper paste In order to eliminate the odor and fresh odor of red pepper powder and to reduce the unique sour taste of tomato base, it is preferable to stir with heating for 10-30 minutes.

The tomato-based raw material of step (c) may be a tomato bio raw material and a tomato cut or crushed, paste or extract, raw material in the form of a powder, but is not limited thereto, and is commonly used in the art All tomato base raw materials can be used

In step (d), the meat extract and seasoning material, sweetening material, salt, organic acid and drinking water are added to the mixture of step (c) to raise the temperature to 80-90 ° C., and then starch is added for viscosity stability. It is preferable to heat again to 90-95 degreeC. Herbs and spices are easily blown away by heat, so it is advisable to homogenize the herbs for the last 5 to 10 minutes.

The meat extract of step (d) is beef brisket base, beef bone base, beef meat base, beef enzyme digestion base, pork base, pork enzyme digestion base, pork meat benze, chicken base, chicken enzyme digestion base or meat meat base It may be used, but is not limited thereto, it is also possible to use other meat extracts commonly used in the art.

The seasoning material of step (d) may be seasoned powders and extracts or pastes used in the industry to taste rich in addition to nucleic acid materials such as IMP (Inosine monophosphate), GMP (Guanosine monophosphate), L- glutamate, but not limited thereto. It is not necessarily, it is also possible to use other seasoning materials commonly used in the art.

The sweetening material of step (d) may be white sugar, brown sugar, starch syrup, oligosaccharide, reduced sweet sugar, fructose or glucose, but is not limited thereto, and other sweet materials commonly used in the art may be used.

Herbs of step (d) are basil, thyme, rosemary, oregano, nutmeg, coriander (coriander), pepper, crechon, anise, dill, fennel, parsley, caraway, sage, bay leaf, tarragon, peppermint, white and Black pepper, applemint biomaterials and powders, pastes or extracts thereof may be used, but are not limited thereto, and other herbs commonly used in the art may be used.

The organic acid of the step (d) is an acidic organic compound can be used as a raw material containing abundant organic acid and organic acid used in the industry in addition to citric acid, carboxylic acid, acetic acid, lactic acid, malic acid, malic acid, tartaric acid, oxalic acid, lactic acid, succinic acid However, the present invention is not limited thereto, and other organic acids commonly used in the art may be used.

In the step (e), for safe distribution of the product at room temperature, the prepared source is homogenized to fill the retort packaging material with excellent heat resistance, water resistance, and barrier properties, and the sterilization is performed at 121 ° C. for 10 to 30 minutes to sterilize Fo4 ~. It is desirable to reach a commercial sterilization state (12D) by applying a heat treatment of about 10 degrees.

Hereinafter, the present invention will be described in detail.

The vegetable roasting process not only concerns the original flavor of the vegetable, but also maximizes the flavor of the vegetable during the roasting process. In consideration of the temperature drop, the onion or garlic, etc., are heated at a high temperature of 160 ° C to 200 ° C. It is preferable to add vegetables that give off flavor. This fast saute of vegetables or meat from hot oil is called sauteing. The moisture is evaporated during heating, condensing food ingredients and caramelization of some of the sugar to increase flavor. After input, the product temperature reaches 90 ~ 100 ℃ and agitate for 10 ~ 30 more minutes.Add other vegetables and mushrooms such as bell pepper, carrot, potato, celery, etc. It is desirable to fry so that the temperature rises.

The meat roasting process is to lower the final sterilization strength by lowering the microbial level of the minced meat prior to roasting, as well as roasting the vegetable meat by heating the vegetable oil to a high temperature of about 160-200 ° C. (thawed if frozen). It is preferable to heat the product by adding the mixture and raising the product temperature to 60 to 90 ° C. at which the microorganisms die, and stirring the final product temperature to 80 to 90 ° C. for 10 to 30 minutes. In addition, if the amount of meat is too large, if you put it all at once from the beginning, the temperature rise time is long, so it is desirable to divide it into two or three time intervals, and if the meat is not cooked, microbial growth according to the waiting time may be fast enough. It should be heated to cook. Microorganisms have a very different resistance to heat depending on the type, but heat-resistant diffusers are not within the range that can be controlled in this process (below 100 ℃). Since it can be sterilized sufficiently by the heat treatment of, it is preferable to allow the product temperature to stay at 80 to 90 ° C. for 10 minutes or more.

While heating the resultant of step (a) and (b) again, the raw material of tomato base and red pepper paste, red pepper powder, etc. are added and heated again. This process is to increase the absorption of fat-soluble lycopene by eliminating the sour taste of tomato-based raw materials and heating it with greasy raw materials. It is preferable to heat and stir for 10 to 30 minutes after the temperature reaches 60 ~ 90 ℃. Do. In this process, sugars abundant in tomato-based raw materials are concentrated and heated to enhance the flavor due to caramelization and thus the relative sour taste effect. And the raw or odor unique to red pepper paste and red pepper powder can be affected by roasting it. In particular, the tomato paste contains a lot of sugar, so the cooker surface is easily adhered at a temperature of 70 ° C. or higher.

All of the remaining raw materials except for the starch and the hub is mixed and heated, and then the starch is added, and in consideration of the gelatinization temperature, the product temperature is preferably heated to 80 to 90 ° C. The starch used is preferably phosphated crosslinked starch (modified starch) for long-term distribution of the starch aging stability and viscosity stability against temperature changes. The content of the raw material to be added in the above process is 1 to 3% by weight of meat extract, 0.1 to 1% by weight seasoning material, 1 to 3% by weight sweetener material, 1 to 2% by weight salt, 0.05 to 0.3 weight of organic acid % Is preferred. By lowering the pH of the whole source, the organic acid can slow down the growth of microorganisms and give a refreshing or refreshing taste depending on the type, and can mask the thick taste peculiar to the intestines. To explain in more detail the effect of lowering the pH on the heat resistance of microorganisms, for example, in case of Clostridium butulinum spores, which are an indicator of the degree of sterilization, the heating lethal time at pH 7 (TDT, 100) ℃) is 10 times larger than the pH 5.5. The effect of lowering the heat resistance may vary depending on the type and amount of the organic acid, but in most cases, the highest heat resistance at pH 7 shows a marked decrease in heat resistance toward the acid. When considering the antibacterial activity, it is preferable to use adipic acid (acetic acid), acetic acid (acetic acid), lactic acid (lactic acid).

For safe normal temperature distribution of the product, the prepared source is homogenized, filled with retort packaging material having excellent heat resistance, water resistance, and barrier properties. The retort packaging material is about 100 to 300 g and sterilized at 121 ° C. for 10 to 30 minutes to give a heat treatment of Fo4 to 10. It is desirable to reach a commercial sterilization state 12D. The longer the sterilization time is, the more directly related to the deterioration of quality. Therefore, it is desirable to identify the microorganism level and type of the product before sterilization, and to properly sterilize it by referring to the D value according to the microorganism. The D value of the target microorganism (the time it takes for the microorganism concentration to decrease to 1/10 at a certain temperature) varies according to the pH of the product.In the case where the pH is lowered due to the addition of organic acid, it is commercially sterilized (12D) with less heat treatment. It is possible to. Therefore, as the pH is lowered, heat treatment can be minimized, but it is desirable to obtain an appropriate blending ratio in consideration of quality. At this time, the sterilizer to be used is preferably to be less than ± 0.2 ℃ temperature deviation in the bath to prevent unnecessary over-sterilization.

 As described above, gochujang pasta sauce prepared according to the method of the present invention is popularized by the needs of consumers who want to make and eat authentic pasta at home, and consumers' needs to find a more suitable pasta sauce. At the same time, while maintaining the spicy and rich taste of kochujang even under sterilization conditions close to sterilization, it is possible to minimize the retort odor peculiar to the soy sauce by adding the herb and organic acid and add the minced meat to make it suitable for Korean taste and at the same time for long-term distribution at room temperature. It works.

Hereinafter, the method of the present invention will be described in more detail with reference to the following examples. These examples are intended to illustrate the present invention in detail, and the scope of the present invention is not limited to these examples.

Example 1 Preparation of Gochujang Pasta According to the Present Invention

Kochujang pasta of Table 1 was prepared by the method of the present invention.

TABLE 1

Raw material name weight(%) Tomato paste 20 Kochujang 10 Pork 9 onion 8.5 pimento 3 Pork Extract 3 Corn oil 2 White sugar 1.5 Modified starch 1.1 Purified salt 0.7 Red pepper powder 0.6 basil 0.5 Bay leaf 0.1 IMP 0.1 Citric acid 0.02 drinking water Balance Sum 100

Put 1.2% weight of corn oil into the cooker (roasting machine), raise the temperature to 160 ℃, and add 8.5% by weight of onion raw material cut with 10mm dice using a cutter. Stir-fried enough to maximize the unique flavor of fried onions. Here, 3% by weight of the bell pepper raw material cut into a 10 mm dice was added and roasted to 90 ° C.

Subsequently, 0.8% by weight of corn oil was further added to the cooker, and the temperature was raised to 160 ° C. Then, the beef chopped with 6 mm size was added thereto. When the raw material temperature of the roast reaches 80 ° C., roasting was further performed for 10 minutes so as not to burn the surface by adjusting the intensity of fire.

The roasted ingredients were put together in a cooker and heated by adding 20% by weight of tomato paste. To further reduce the sour taste of the tomato paste, the roasted raw material was further fried for 10 minutes when the temperature reached 70 ° C. 10% red pepper paste and 0.6% red pepper powder were added and heated. After the addition, the fire was turned off and roasted for 10 minutes only with the remaining heat of the cooker itself. The stirring speed of 10 rpm or more was maintained so that raw materials did not stick to the surface.

The steam jacket surrounding the outside of the blending tank was operated and the raw materials after the roasting process were completed, and the temperature was raised to 60 ° C. 3% by weight of pork extract, 1.5% by weight per white and 0.7% by weight of refined salt were added and the reaction temperature was raised to about 80 ° C. and the remaining amount of drinking water was added to 1.1% by weight of modified starch. Then, the stirring speed of the stirrer was adjusted to 90 rpm, and the mixture was stirred at a high speed for 10 minutes. After the mixing reaction, the reaction mixture was mixed, and then heated up to 90 ° C., and 0.02% by weight of citric acid and 0.1% by weight of IMP were added thereto, followed by stirring at the same speed for 5 minutes. The finished source was filled with 150 g of a standing pouch of water resistant and heat resistant PET12 / AL7 / Ny15 / R-CPP70 (ZK99) and sealed at a sealing temperature of 175 ° C. for 2 seconds. After loading on the retort trolley according to the size, sterilization for 15 minutes at a sterilization temperature of 121 degrees (Fo 5-6). After 20 minutes of cooling time, the product temperature is below 30 ℃ and dried pouch to complete the gochujang pasta sauce.

Experimental Example 1 Measurement of Changes in Physicochemical Standards during Accelerated Experiment of Kochujang Pasta Sauce According to the Present Invention

Table 2 shows the change in the physicochemical specifications of the red pepper paste pasta sauce prepared by the method of the present invention in Example 1. Gochujang pasta sauce prepared by mass production is kept in a thermostat at 25 ℃, 35 ℃ and 45 ℃ and tested for changes in physicochemical specifications of Brix, pH, A _W and color values (L, a, b) every two weeks. As a result, it was confirmed that the storage stability is high because no significant degradation was observed.

TABLE 2

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Temperature Brix pH Aw Chromaticity Difference L Chromaticity Difference a Chromaticity Difference b Control 20.1 4.32 0.965 35.01 14.2 13.4 2nd week 25 ℃ 20.1 4.3 0.965 34.72 14.3 13.2 35 ℃ 20.2 4.25 0.964 34.65 14.1 13.2 45 ℃ 20.0 4.22 0.965 33.21 14.2 13.3 4 weeks 25 ℃ 19.9 4.31 0.964 34.62 14.1 13.1 35 ℃ 20.1 4.28 0.965 34.35 13.7 12.5 45 ℃ 20.2 4.21 0.966 33.12 13.8 12.4 Week 6 25 ℃ 20.1 4.30 0.965 34.54 13.9 13.0 35 ℃ 20.1 4.25 0.964 33.98 13.4 12.4 45 ℃ 20.0 4.23 0.965 32.75 13.5 11.8 Week 8 25 ℃ 19.8 4.28 0.966 33.85 13.8 12.8 35 ℃ 19.9 4.24 0.965 33.54 13.9 12.1 45 ℃ 19.7 4.22 0.964 32.42 13.7 11.7 Week 10 25 ℃ 20.0 4.23 0.961 33.14 14.1 12.5 35 ℃ 19.7 4.21 0.966 32.84 13.8 11.8 45 ℃ 19.8 4.17 0.965 31.45 13.6 11.2 Week 12 25 ℃ 19.7 4.21 0.967 33.12 13.4 12.6 35 ℃ 20.0 4.20 0.966 32.42 13.5 12.1 45 ℃ 19.8 4.16 0.962 30.42 13.1 11.3

Experimental Example 2 Microbial Safety of Gochujang Pasta Sauce According to the Present Invention

As a result of bacteriological development test at 2 weeks intervals after storing the Gochujang Pasta sauce product prepared by mass production in 25 ℃, 35 ℃ and 45 ℃, it was confirmed that bacterial growth was not confirmed. It was confirmed that the stability is high. <Table 3>

Storage temperature Bacterial Development Test Control voice 2nd week 25 ℃ voice 35 ℃ voice 45 ℃ voice 4 weeks 25 ℃ voice 35 ℃ voice 45 ℃ voice Week 6 25 ℃ voice 35 ℃ voice 45 ℃ voice Week 8 25 ℃ voice 35 ℃ voice 45 ℃ voice Week 10 25 ℃ voice 35 ℃ voice 45 ℃ voice Week 12 25 ℃ voice 35 ℃ voice 45 ℃ voice

Experimental Example 3 Evaluation of Sensory Characteristics of Instant Spaghetti Cotton Retort Products under Normal Temperature Heating Sterilization According to the Present Invention

In Example 1, a consumer survey for evaluating organoleptic properties and product characteristics of Kochujang pasta sauce product prepared by the method according to the present invention was performed, and the results are shown in Table 4. The survey was conducted on 35 housewives aged 25 to 49 who live in Gyeonggi-do, Seoul. The survey was conducted on consumer preference using the 5-point hedonic test. The survey analysis was conducted by Mean / ANOVA / Open item analysis. The same composition as the control, but did not separate organic acid treatment, when the sterilization to pH 5.0 or more, the internal product temperature was used for more than 8 minutes at 121 ℃ or equivalent sterilized Pasta Pasta sauce products.

As a result, as shown in Table 4, it was confirmed that the overall taste characteristics and product characteristics of the Kochujang Pasta Sauce product improved with the retort odor of Kochujang through the combination of the organic acid and the herbs of the present invention.

TABLE 4

Pasta sauce with pasteurized paste over Fo8 Kochujang pasta sauce with minimal retort odor with organic acids and herbs Overall product satisfaction 3.41 3.74 Overall product taste 3.3 3.71 Source Appearance (Color) 3.15 3.8 Value 3.21 3.98

1 is a step-by-step showing the yukgaejang liquid sauce and its manufacturing method excellent stability in oil and water separation and quality deterioration according to the present invention.

Claims (6)

(a) cutting spices, vegetables and mushrooms into 2-15 mm, roasting spices in vegetable oil, and then adding vegetables or mushrooms to fry; (b) crushing the meat raw material to 3-10mm in size and roasting in vegetable oil; (c) roasting by mixing the raw materials roasted in (a) and (b) with tomato base raw material, red pepper paste, and red pepper powder; (d) adding the meat extract, seasoning material, sweetening material, salt, organic acid, and drinking water to the mixture of step (c) to increase the temperature, and then adding starch and herbs; And (e) stirring the blend of step (d) and filling the retort-capable packaging to sterilize the retort Method for producing a pasta sauce made of gochujang. The method of claim 1, wherein the step (a) of the roasting step in the vegetable oil of 160 ~ 200 ℃ garlic and onion as a flavor vegetable, heated to 90 ~ 150 ℃ and roasted for 10 to 30 minutes, vegetables, green peppers, carrots , Potato and celery is further added to the roasting flavor of the vegetable characterized in that the. The method of claim 1, wherein the step (b) of the roasting process is characterized in that the minced meat in 160 ~ 200 ℃ vegetable oil, put the temperature of about 60 ~ 90 ℃ to roast for 10-30 minutes to give a roasting flavor of meat . The method of claim 1, wherein the step (c) of the roasting step (a) and (b) step of the mixture of raw materials and tomato base raw material, red pepper paste, red pepper powder to the 60 ~ 90 ℃ to increase the Eliminating odor and stir fry to stimulate the texture, characterized in that to control the sour taste of the tomato raw material. According to claim 1, wherein the mixing step (d) is a mixture of meat extract, seasoning material, sweet material, salt, organic acid and drinking water to 60 ~ 95 ℃, and put the starch at the end of the starch How to get rid of odor and maximize the aroma of herbs. According to claim 1, wherein the sterilization process of step (e) is characterized by lowering the sterilization strength by adjusting the pH by the addition of organic acid, and to prevent the quality deterioration by eliminating the temperature deviation in the retort group tang to prevent the retort odor of kochujang How to.

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