KR101335594B1 - Ketchup composition containing red pepper - Google Patents

Abstract

The present invention relates to a pepper ketchup composition comprising pepper, tomato paste 30-40% by weight, sugar 10-20% by weight, vinegar 10-20% by weight, red pepper puree 5-15% by weight, sugar 5-20% by weight , Red pepper powder 0.5-5%, Cheongyang pepper puree 1-5%, Plum extract 1-5%, Salt 1-5%, Lemon juice 0.5-3%, Cheongju 0.5-3%, Grape seed oil 0.1 Pepper ketchup composition, characterized in that consisting of ~ 3% by weight, black pepper powder 0.1-1% by weight, herbs 0.1-3% by weight. The steak, barbecue, fried chicken, hamburger, pizza, and spaghetti can be used easily at home and abroad.

Description

Ketchup composition containing red pepper

The present invention relates to a ketchup composition comprising red pepper, blue pepper, and more particularly, to solve the problem of the taste and utilization of the existing ketchup by developing a Korean-style ketchup added to the pungent taste and functionality of red pepper.

Red pepper has long been an important spice in many parts of the world because of its flavor and its spicy taste. Capsaicin, which shows the hot taste of red pepper, has been reported to improve appetite, lower cholesterol, and improve blood lipids, and vitamin C contained in other spices has anticancer and antioxidant effects, and red carotenoids have antioxidant functions, It exhibits physiological activity against anticancer and anti aging. Recently, as interest in health foods and processed foods has increased, interest in functional ingredients and activities such as pepper, spices, and herbs has also increased. Antioxidant activity of 1/2 teaspoon of red pepper powder is higher than half a cup of tomatoes or 1 teaspoon of paprika. It is known. Although pepper is widely used in various dishes and foods in Korea, most of it is used as raw pepper or red pepper powder, so consumption is limited. Therefore, high value-added processed products using red pepper are required.

       Sauce is known for thousands of liquid or semi-flowing seasonings that have been used to flavor and color dishes, and sauces such as chili, tabasco, salsa, and tomato ketchup are steaks, barbecues, fish, fried chicken, hamburgers, It is applied to various dishes such as pizza, spaghetti, tempura and salad. In particular, ketchup is made from tomatoes with spices or seasonings. In Korea, various kinds of foods have been introduced along with various foods from the West since 1990. Among them, ketchup, which is widely used in western foods, is also rapidly increasing. Doing. Recently, the preference for spicy taste is increasing all over the world, and in the case of ketchup, chile ketchup, spicy ketchup, etc. are being released in accordance with this trend, but in Korea, the development of ketchup form including hot pepper is still small.

From this point of view, if you develop a sauce by grafting pepper with excellent functionality to ketchup, it is possible to manufacture a product not only having excellent health functionality but also suitable for the tastes of domestic and foreign people. To solve the problems of taste and utilization of existing ketchup.

Accordingly, the present invention is to provide a ketchup containing pepper.

In order to achieve the above object, the present invention tomato paste 30-40% by weight, sugar 10-20% by weight, vinegar 10-20% by weight, red pepper puree 5-15% by weight, sugar 5-20% by weight, red pepper powder 0.5- 5 wt%, Cheongyang pepper puree 1-5 wt%, plum extract 1-5 wt%, salt 1-5 wt%, lemon juice 0.5-3 wt%, Cheongju 0.5-3 wt%, grape seed oil 0.1-3 wt% , Black pepper powder 0.1 ~ 1% by weight, provides a pepper ketchup composition, characterized in that consisting of 0.1 ~ 3% by weight herbs.

Hereinafter, the means for solving the problems of the present invention will be described in detail.

The pepper used in the present invention is rich in capsanthin and capsaicin, which gives a spicy taste as an important spice for a long time due to the tasteful color and the unique spicy taste, resulting in a spicy and cool taste. The pepper used in the present invention is red pepper, blue pepper and finely ground after removing the seeds can be used to provide flavor and color to the pepper ketchup.

Herb is a spice that is used for cooking as a spice or as a herb tea and drink with sweet leaves. The herb provides a rich aroma and taste while giving a fresh feel to the pepper ketchup in the present invention due to its unique flavor. In the present invention, any one or more selected from the group of oregano, thyme, basil, and rosemary may be used as the herb.

On the other hand, the pepper ketchup composition of the present invention contains tomato paste, vinegar, sugar, sugars other than sugar, salt, these can provide the basic taste and sour taste, salty, sweet taste of ketchup and can complement each other to complement the taste.

 The sugar added to supplement the sweetness in addition to sugar in the above may be any one or more selected from the group of glucose, fructose, oligosaccharide, starch syrup.

Flavoring agent in the preparation of ketchup containing the pepper of the present invention can be used to add flavor to the ketchup.

As a flavoring agent, the plum extract, sake, red pepper powder can have a Korean taste and lemon juice, grape seed oil, black pepper powder can further enhance the flavor.

In the above herbs, sugars, flavoring agents can be used as a solid in powder form.

In the above herbs, sugars, flavoring agents can be used in the liquid form of the liquid.

Sterilization of pepper ketchup of the present invention can be carried out for 20 to 30 minutes at 90 ~ 100 ℃.

On the other hand, the materials included in the pepper ketchup of the present invention exhibits the intrinsic properties of each material within the limited weight percent range, and well matched with the other components as a whole, ultimately to have a rich flavor of the composition of the present invention.

As described above, the pepper ketchup of the present invention can be added to the original sweet and sour taste of the ketchup by using the raw material of the pepper and add flavor to the sweet and neat taste of the pepper, it is more useful than the existing ketchup and simple to use anytime It can be easily used anywhere and can be used for various foods. In addition, it is possible to provide a suitable pepper ketchup for Koreans and foreigners who prefer the spicy taste, and to reduce the rejection by allowing the foreigners sensitive to the spicy taste to feel the spicy taste of pepper with the existing ketchup taste. Not only the taste but also the excellent functionality of red pepper can be provided as a ketchup product with enhanced health function.

1 shows a pepper ketchup composition prepared in the present invention.
Figure 2 shows the results of sensory tests performed in the United States for the American pepper ketchup composition and the pepper ketchup composition of the present invention.
3 shows a process of preparing the chop steak of Example 1.
Figure 4 relates to the chop steak of Example 1 cooked using the pepper ketchup composition of the present invention.

Hereinafter, the content of the present invention will be described in more detail in the following examples, but the scope of the present invention is not limited only to the following examples, and includes modifications of equivalent technical ideas.

Example  1: pepper ketchup  Produce

Tomato paste 32.5 wt%, sugar 14.8 wt%, vinegar 10.1 wt%, red pepper puree 14.6 wt%, starch syrup 5.9 wt%, oligosaccharide 7.5 wt%, red pepper powder 1.4 wt%, cheongyang pepper puree 3.3 wt%, plum extract 2.8 wt%, Salt 2.8 wt%, lemon juice 1.4 wt%, sake 1.4 wt%, grape seed oil 0.7 wt%, black pepper powder 0.2 wt%, basil, thyme, oregano 0.6 wt% Sterilization and cooling to prepare a ketchup containing pepper (Fig. 1).

Experimental Example  1: American pepper Ketchup and  Comparison of sensory test of the present invention

Sensory test was performed on the ketchup including the pepper prepared in Example 1. The control group was H & K's hot & spicy ketchup, and 100 US and Europeans who lived in New York and Florida were subjected to sensory evaluation using 7-point scale. Spicy, salty, sweet, viscous and overall preferences were evaluated based on a preference test (7 points: very good, 4 points: normal, 1 point: very dislike).

As a result (Fig. 2), pepper ketchup (A) showed a lower sweetness, saltiness, viscosity than the American pepper ketchup (Hz), but high in the overall preference.

Experimental Example  2: American pepper Ketchup and  Comparison of General Component Contents of the Invention

In order to determine the general ingredients for pepper ketchup when preparing a ketchup containing red pepper, water, crude protein, crude fat, crude ash, crude carbohydrate content were measured three times for the red pepper ketchup prepared in Example 1 and the results were measured. It is shown in Table 1 below. The control group was hot & spike ketchup of H, a US ketchup company.

As a result, the content of crude protein, crude fat and carbohydrate was higher in red pepper ketchup, and the content of water and ash was higher in US red pepper ketchup.

Analysis of General Content (%) of the Invention moisture Crude protein Crude fat Views min Crude carbohydrate The present invention 59.61 2.18 1.99 9.26 26.97 American pepper ketchup 63.07 1.48 0.11 13.27 22.06

Experimental Example  3: American pepper Ketchup and  Comparison of Physicochemical Properties of the Invention

In order to determine the physicochemical characteristics of red pepper ketchup when preparing a ketchup including red pepper, pH, acidity, sugar, and salinity of the red pepper ketchup prepared in Example 1 were measured three times and the results are shown in Table 2 below. Shown in The control group was hot & spike ketchup of H, a US ketchup company.

As a result, red pepper ketchup had higher sugar content, reducing sugar content and pH than the American red pepper ketchup, and low acidity and salinity.

Analysis of Physicochemical Properties of the Invention Reducing Sugar Content
(%) Salinity
(%) Sugar content
(° Brix) pH Acidity
(%)  The present invention 35.19 3.04 36.3 3.7 2.22 American pepper ketchup 31.68 3.86 35.1 3.32 2.72

Experimental Example  4: american pepper Ketchup and  Comparison of Functional Component Contents of the Invention

ASTA color value, total carotenoid content and total capsaicinoid content were measured three times for the pepper ketchup prepared in Example 1 to analyze the functional ingredients for the pepper ketchup when preparing the ketchup including red pepper. Is shown in Table 3 below. The control group was hot & spike ketchup of H, a US ketchup company.

As a result, the present invention was found to have higher ASTA color value, total capsaicinoid content, and total carotenoid content than the American red pepper ketchup, and the red color was clearer and the content of the functional ingredient was higher. In addition, the DPPH radical scavenging activity was measured to determine the antioxidant activity, and then converted into a vitamin C concentration (VCEAC). The present invention shows 11.52 mg VCEAC / ml, which is twice as high as that of American pepper ketchup. It was measured higher.

Functional Component Analysis of the Invention ASTA
color value Total Capsaicinoid
(mg / 100g) Total carotenoid
(mg / 100g) Total antioxidant capacity
(mg VCEAC / ml) The present invention 4.88 2.44 32.04 11.52 American pepper ketchup 4.15 0.80 17.36 4.54

VCEAC: vitamin C equivalent antioxidant capacity

Example  2: pepper Ketchup  using Chop Steak  After cooking, pepper Ketchup  Sensory test according to amount added

Beef sirloin 250 g, red bell pepper 20 g, green bell pepper 20 g, onion 20 g, oyster mushroom 10 g, barbecue sauce 1 Ts, red pepper ketchup prepared in Example 1 1/2, 1, 2 Ts was prepared. After completing the chop steak by the following cooking method (FIG. 3) (FIG. 4), a sensory test was performed.

① Cut blue, red bell pepper, onion, and mushrooms into 2cm size.

② Oil the pan and fry the vegetables.

③ Season with salt and pepper.

④ Bake steak in a pan with butter and olive oil.

⑤ Cut the grilled beef to a suitable size and season with roasted vegetables, pepper ketchup and barbecue sauce.

Sensory test results of the chop steak according to the added pepper ketchup (Table 4), the more the amount of pepper ketchup composition is increased the color and spicy taste, the higher the preference. In particular, the taste of pepper ketchup, steak, and vegetables goes well together. The chop steak added with red pepper ketchup 2 Ts showed a significantly higher value when compared to those containing 1/2 Ts and 1 Ts in color, appearance, spicy taste and overall preference.

Sensory test of chop steak cooked using the present invention Pepper Ketchup color Exterior Flavor Hot preference 1/2 Ts 4.3 4.4 5.3 3.7 4.6 1 Ts 5.3 5.1 4.9 4.5 5.3 2 Ts 5.9 5.8 4.7 5.1 5.7

Claims (1)

Tomato paste 32.5 wt%, sugar 14.8 wt%, vinegar 10.1 wt%, red pepper puree 14.6 wt%, starch syrup 5.9 wt%, oligosaccharide 7.5 wt%, red pepper powder 1.4 wt%, cheongyang pepper puree 3.3 wt%, plum extract 2.8 wt%, Salt 2.8% by weight, lemon juice 1.4% by weight, 1.4% by weight sake, 0.7% by weight grape seed oil, 0.2% by weight black pepper powder, 0.6% by weight of the herb consisting of basil, thyme and oregano,
Red pepper ketchup, characterized in that the total capsaicinoid content is 2.44mg / 100g and the total carotenoid content is 32.04mg / 100g.

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