KR101716562B1 - Sea eel red pepper paste sacue containing of plum extract and cheongyang red pepper boil down with vegetable and dried fish stock - Google Patents

Abstract

The present invention relates to a method for preparing an anchovy sauce made by adding red pepper powder, red pepper powder, plum powder, and cheongyang red pepper to broth made from vegetables and dried fish. By lowering the sodium content and using the plum wine instead of the sugar in the sauce, it can also contribute to the improvement of the national health by providing the ginger sauce which has lower sugar content. In addition, by providing a simplified manufacturing method compared to the conventional method using the conventional kochujang, it is possible to easily manufacture the gommajeo kochujang sauce from home or group meals and restaurants.

Description

A sea anther red pepper sauce containing a plum and a red pepper paste and a cheongyang red pepper boiled down with vegetable and dried fish stock.

More particularly, the present invention relates to a method for producing an omega sauce, which is made by adding red pepper paste, red pepper powder, plum powder and cheongyang red pepper to broth made from vegetables and dried fish, In addition to the existing materials used in the market, there are various kinds of ingredients such as red pepper powder, red pepper powder, plum gum, cheongyang red pepper, vegetables and dried seaweed to enhance deep taste and richness, And a method of manufacturing a reduced-gommeled gochujang sauce.

Kochujang, a traditional fermented food, plays a role of a seasoning that harmonizes the taste of food in the rice - centered diet of our country. Kochujang has a unique harmonic characteristic of Korean pungent, sweet and savory flavor, and it is expected to be used as a world-class food because it contains various nutrients and active substances such as carotene and capsaicin. In addition, due to this speciality, seaweed meat, which is used in diverse categories such as stir-fried, steamed, hotpot, roasted and stewed in various cuisines of Korea, is called as pengpeng or gomgang The official name commonly used as an eagle. The marsh fish are peeled but have a high meat quality, a high protein content, a balanced amino acid content, and a high polyunsaturated fatty acid content that is effective in preventing diabetes and cancer. Therefore, it is expected to be used as a delicious and healthy food due to the combination of Kochujang and Gomu fish.

 Recently, the lifestyle due to the economic development has changed and the manufacturing process of traditional kochujang based on meju has been troublesome so that the manufacturing process can be simplified and mass production is possible. However, this mass produced kochujang is known to increase the blood pressure of a large amount of sodium contained in the soy sauce. Hypertension is a major cause of stroke and cardiovascular disease. High levels of salt intake during the long term increase blood pressure and become a major risk factor for chronic diseases. In particular, the average sodium intake of Koreans is known to be more than twice the target intake of 2,000 mg in the Korean nutrition standard, which is not good for Koreans who use a lot of soy sauce for diet. In addition, the development of kochujang sauce using the kochujang described above and the development of the sauce used for the gingko fish have not been developed.

 Conventionally, many studies have been made on the production methods of kochujang and kochujang sauce. Among them, glutinous rice powder, malt, sugar, vinegar, salt, garlic powder, xanthan gum and water are mixed in a certain ratio (Korean Patent Application No. 1996-049980, Patent Publication No. 1998-030529), but the study on the production method of hot pepper paste HTM considering the flavor and health and the report of the patent are insufficient And the sources used for marmalades have not been reported.

It is an object of the present invention to provide a method of preparing a red pepper sauce using a traditional method of kochujang sauce, wherein the preparation method is simple, and the content of salt and sugar is lowered by adding various vegetables and dried seaweed to main ingredients such as red pepper paste, red pepper powder, The present invention is to provide a ginger fish sauce which can be used in a ginger fish with spicy taste, richness and deep flavor. In addition, the present invention has developed a ginger fish sauce which is insufficient in the present study or patent report which is delicious, And to provide a method of manufacturing an oyster kochujang sauce which can be easily used in meals and restaurants.

In order to accomplish the above object, the present invention provides a method of manufacturing an anchovy and a depot, the method comprising: Add water, dried shiitake mushrooms, radish, and ginger to dry seaweeds and boil them for 25 minutes in a high boil (stage 2); Add boiling water to boil for 20 minutes in medium heat and 40 minutes in medium heat (3 rd step); add gochujang, syrup, plum celery, sake, soy sauce, onion, green onion, apple, Completely cooling the boiled sauce (step 4); 5c in a refrigerator for 10 hours (fourth step); And a step (6) of adding garlic juice and fine red pepper powder to the aged mushroom sauce (step 6).

 The second step and the third step may be performed by adjusting the time according to the purpose of use without strictly observing the time.

 In the third step, 13 to 15 parts by weight of red pepper paste is added to 100 parts by weight of boiled broth, and 10 parts by weight of red pepper powder is added. If the content of the red pepper powder is less than the above range, the pungent taste and flavor of the red pepper paste may be lowered and the sodium content may be increased. If the red pepper powder content is further out of the above range, In use, the source can cause fire problems in the fire. The above-mentioned Gomjang radish kochujang sauce may be prepared by adding and dissolving red pepper powder and red pepper powder to 100 parts by weight of broth.

According to the present invention, it is possible to contribute to the improvement of the national health by providing the gomjangong kochujang sauce having the lowered sodium content and higher vitamin content by reducing the amount of the used kochujang by using the mulberry and the cheongyang red pepper. In addition, the development of gingerjang sauce has not been developed in the past, and it is possible to easily manufacture croaker sauce at homes and restaurants by providing a manufacturing method of gingerjackel kochujang sauce.

Hereinafter, the present invention will be described in more detail with reference to an embodiment.

 Referring to FIG. 1, the present invention relates to an anchovy and a depot, wherein the inner and the head of the anchovy and the depot are removed and fried in a dry pan to prepare various kinds of vegetables and Cheongyang red pepper to prepare broth. It is possible to produce an oyster crab paste sauce.

 Step 1: Frying anchovies and depots on a dry pan

 Remove the well-dried anchovy and depot with hair and viscera and roast on a dry pan.

 Step 2: Process of manufacturing broth

 The anchovy and the depot made in the first step are boiled for 20 to 25 minutes with water, Cheongyang red pepper and various materials.

 Step 3: Cooking process by adding hot pepper paste, plum yam and starch syrup to broth

 40 to 50 parts by weight of kochujang, rice gruel, and syrup are added to 100 parts by weight of the broth, and the mixture is boiled for 20 minutes in medium boiling water and 40 minutes in boiling water.

 Step 4: Process to mature the finished sauce

 The sauce prepared in the third step is left to stand for 10 to 12 hours or more, cooled completely, and aged in a refrigerator of 5 to 4 to 5 hours.

 Step 5: Process to complete the aged gringo kochujang sauce

 In the fourth step, garlic juice and chili powder are put into the marsh-eared sauce, which is aged, to complete the process.

 Hereinafter, the present invention will be described in more detail with reference to the following examples. However, the present invention is not limited by these examples.

 <Example 1> Preparation of red pepper sauce

 The dried anchovy and the depot were roasted in a dry pan by removing the head and the viscera. 15 g each of the anchovy and the depot was boiled in 1300 ml of water with 60 g of Cheongyang red pepper, 25 g of dried shiitake mushroom, 50 g of radish and 5 g of ginger for 20 to 25 minutes to complete broth. 175 g of Kochujang, 150 g of 66 brix and 100 g of 82 brix were added to 1000 ml of the obtained broth, and the mixture was boiled, then boiled for 20 minutes in a medium boiling flask, and boiled for 40 minutes in a weak boiling flask. The sauce was allowed to stand for 10 to 12 hours to allow it to cool completely, then aged in a refrigerator of 5 for about 4 to 5 hours, and then garlic juice and chili powder were added according to preference to be aged.

 <Example 2> Preparation of red pepper sauce

 In the same manner as in Example 1, a red pepper paste sauce was prepared. In the step of adding anchovies and depoits, the red pepper sauce was added and the aging time of the finished red pepper paste sauce was increased to 8 to 10 hours.

 &Lt; Experimental Example 1 > Evaluation of physical properties of a red pepper paste sauce

 In the examples, the moisture, salinity, solubility, pH, and colorimetric values of the red pepper paste and red pepper powder were compared with those of the red pepper paste prepared with vegetable broth. The commercially available kochujang is a comparative example of the sunchu kochujang, which is currently sold at the highest sales price, by CJ Corporation. The moisture content of each kochujang was measured using a moisture meter (FD-720, Kett Electric Laboratory, Tokyo, Japan) and the salinity was measured using a salinity meter (GMK-525N, G-Won, Korea) The pH was measured with a pH meter (420A, Orion, USA) and the chromaticity was measured using a Chroma meter (CR-300, MINOLTA AC-A10 , Japan). Table 1 shows the comparison results between the sauces made only with the hot pepper paste and the sauce made with hot pepper paste according to the present invention.

Item moisture(%) Salinity (%) Sugar content (%) pH Chromaticity L a b Comparative Example 40.4 3.70 62.2 5.07 30.4 19.1 10.1 Example 1 45.1 1.97 61.1 5.70 28.9 15.2 9.5 Example 2 46.3 1.89 57.4 5.50 29.5 16.3 15.5

 As shown in the above Table 1, the red pepper paste was cut more than the red pepper paste made only with the general red pepper paste, but the water content of the red pepper paste sauce made of the red pepper paste and the red pepper paste was low and the sodium content was low. The prepared kochujang sauce had a much lower salinity than the commercial kochujang sauce, indicating that it has a characteristic as a low salt kochujang sauce.

 The sugar content of the comparative example was 62.2%. In the case of the example, there was not much difference between the case of kochujang sauce containing mulberry and starch syrup compared to the comparative example. The pH was slightly higher in Example 1 and Example 2 than in Comparative Example. The L-value representing the brightness is lower in the embodiment, and it is judged that the color is bright because the water content is high. In Comparative Examples and Examples, it was found that there was no significant difference in brightness, redness, and yellowness in chromaticity.

 <Experimental Example 2> Sensory evaluation of the red pepper paste sauce

 The sensory evaluation was carried out on 30 cooked workers of Gomjang radish kochujang sauce prepared in the example. Five points are scored very good, four points are good, three points are average, two points are bad, one point is very bad. The results of sensory evaluation of Gomjang radish kochujang sauce are shown in Table 2 below.

Item very good good is average It's a little bad. It's very bad. Comparative Example 5 8 11 4 2 Example 1 11 14 5 0 0 Example 2 10 11 7 2 0

 As shown in Table 2 above, the overall taste and taste of Examples 1 and 2, which were made from Macular Blue, Cheongyang red pepper and vegetable broth, were higher than those of the commercially available sauces made from red pepper paste. It is believed to be a certain degree of reliability as it is a sensory test through cooking.

 While the present invention has been described in connection with certain exemplary embodiments, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, It is to be understood that various changes and modifications may be made without departing from the scope of the appended claims.

Claims (4)

A step of roasting a well-dried anchovy and a depot with a dry pan by removing the head and intestines (first step);
Adding 15 g each of the roasted anchovy and depoly, 60 g of the roasted chili pepper, 25 g of dried shiitake mushroom, 50 g of radish and 5 g of ginger to 1300 ml of water, and boiling for 20 to 25 minutes to prepare broth (second step);
175 g of Kochujang, 150 g of Macular Blue, and 100 g of starch syrup were added to 1000 ml of the above prepared broth, and the mixture was boiled for 20 minutes in medium and 40 minutes in a weak fire to prepare a mixed source (third step);
Cooling the prepared mixed source for 10 to 12 hours and aging the mixture in a refrigerator at 5 ° C for 4 to 5 hours (step 4);
And adding garlic juice and fine red pepper powder to the aged mixed sauce (step 5).
The method according to claim 1,
In the second step,
A method for preparing an oyster kochujang sauce, which comprises adding green onions, onions and apples instead of the above-mentioned cheongyang red pepper to enhance the richness of the broth.
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