KR101988129B1 - Ketchup manufacturing method using shishito pepper - Google Patents

Abstract

A method for making chilli pepper ketchup is disclosed. The method of manufacturing the disclosed kelp red pepper ketchup is as follows: a) 400 g of canola oil is added to a sauce pan and heated, and then 10 g of small sunflower, 50 g of onion and 2 g of ginger are added and the mixture is boiled for about 20 minutes to produce a basic flavor oil, 100 g of small-sized tailed red pepper and 30 g of garlic are added to the flavor oil, and the flavor oil is extracted from the flavor oil for 30 minutes to 1 hour for about 30 minutes. b) Preparing 100g of chili pepper, 20g of garlic, 30g of onion, and 30g of mushroom mushroom; c) Heat 60 g of the above-mentioned corn chilli pepper flavor oil in a sauce pan, add 100 g of chopped red chili pepper prepared in step b), 20 g of garlic, 30 g of onion, 30 g of mushroom mushroom and fry for 5-20 minutes. d) Put roasted red pepper, garlic, onion and mushroom in a pan and add 30 g of fruit concentrate such as 0.5 g of time, 10 g of capers, 30 g of fructooligosaccharide, apple concentrate and 200 g of chicken broth Boiling the vegetable particles so that they are thin, and finely finely ground to produce a sauce; e) Boiling the sauce prepared in step d) to a minimum, boiling the sauce prepared in step d), adding 30 g of wine vinegar to the mixture, and stirring the mixture until the concentration is reached, f) adding 1 g of salt, 0.3 g of pepper and 0.1 g of cinnamon powder to the chili pepper ketchup prepared by the step e), and mixing the mixture to complete the chili pepper ketchup.

Description

{KETCHUP MANUFACTURING METHOD USING SHISHITO PEPPER}

The present invention relates to a method of producing kelp red pepper ketchup, which is a form completely different from conventional tomato ketchup, and which is composed mainly of red pepper and harmonizes with a spicy and rich flavor.

Ketchup was created in 1690 by the Chinese to develop a sauce that is made with a mixture of vinegar, salt and spices mixed with fish, and called it KE-TSIAP. This unique source is named KECHAP Began to spread to the vicinity of Malaysia, and in the beginning of the 18th century, it was said that Singapore merchants were started to sell the ketchup puree to the British merchants and spread to Europe.

Typically, ketchup refers to tomato ketchup with tomato as its main ingredient. Recently, a new type of ketchup has been developed that is different from tomato ketchup, which mainly uses these tomatoes.

The present invention has been developed in response to the above-mentioned conventional needs, and utilizes a red pepper paste in a form different from the existing tomato ketchup, so that a harmony of a Korean traditional pungent taste and a rich flavor is well made, It is an object of the present invention to provide a method for manufacturing a ketchup.

In order to accomplish the above object, the present invention provides a method for preparing the red pepper kochuPa according to the present invention, comprising the steps of: a) adding 400 g of canola oil to a sauce pan, heating the safflower, adding 10 g of small sunflower god, 50 g of onion, and 2 g of ginger, Preparing a basic flavor oil, preparing 100 g of red pepper tail and 30 g of garlic in a basic flavor oil and extracting the flavor for about 30 minutes to 1 hour for about 30 minutes to prepare an oil of chili pepper taste; b) Preparing 100g of chili pepper, 20g of garlic, 30g of onion, and 30g of mushroom mushroom; c) Heat 60 g of the above-mentioned corn chilli pepper flavor oil in a sauce pan, add 100 g of chopped red chili pepper prepared in step b), 20 g of garlic, 30 g of onion, 30 g of mushroom mushroom and fry for 5-20 minutes. d) Put roasted red pepper, garlic, onion and mushroom in a pan and add 30 g of fruit concentrate such as 0.5 g of time, 10 g of capers, 30 g of fructooligosaccharide, apple concentrate and 200 g of chicken broth Boiling the vegetable particles so that they are thin, and finely finely ground to produce a sauce; e) Boiling the sauce prepared in step d) to a minimum, boiling the sauce prepared in step d), adding 30 g of wine vinegar to the mixture, and stirring the mixture until the concentration is reached, f) adding 1 g of salt, 0.3 g of pepper and 0.1 g of cinnamon powder to the chili pepper ketchup prepared by the step e), and mixing the mixture to complete the chili pepper ketchup.

According to the above description, the chili pepper ketchup prepared by the production method of the present invention has a distinctive flavor and flavor completely different from that of the conventional ketchup, and is a Korean fusion ketchup which harmonizes Korean traditional pungency and richness.

Chili pepper ketchup can be sautéed or overcooked to all foods with a soft flavor and deep flavor.

In addition, the use of the chili pepper ketchup of the present invention makes it possible to cook food easily and simply without using a lot of seasoning.

In addition, the chili pepper ketchup of the present invention is nutritious by using the chili pepper which is much higher than the other apples and oranges as the main ingredient. Especially, because of the capsaicin ingredient in the red pepper paste, it is not easily oxidized, But it is not lost too well, so it can greatly help the health of modern people who have low vitamin C intake.

In addition, since the capsaicin in the red pepper capsicum of the present invention is converted into digestive enzymes in the red pepper paste of the present invention, it can increase the intake by promoting the appetite, but it is effective also for the diet because of the increase of the heat production and the decrease of the body fat after ingestion.

In addition, capsaicin in katsuchi pepper ketchup promotes endorphin production, thereby relieving stress and helping to enhance vitality.

FIG. 1 is a flowchart illustrating a method of manufacturing a ketchup pepper according to an embodiment of the present invention.

While the invention is susceptible to various modifications and alternative forms, specific embodiments thereof are shown by way of example in the drawings and will herein be described in detail to the concrete inventive concept.

It should be understood, however, that the invention is not intended to be limited to the particular embodiments, but includes all modifications, equivalents, and alternatives falling within the spirit and scope of the invention.

Like reference numerals are used for like elements in describing each drawing.

The terms first, second, A, B, etc. may be used to describe various elements, but the elements should not be limited by the terms. The terms are used only for the purpose of distinguishing one component from another.

For example, without departing from the scope of the present invention, the first component may be referred to as a second component, and similarly, the second component may also be referred to as a first component. And / or < / RTI > includes any combination of a plurality of related listed items or any of a plurality of related listed items.

It is to be understood that when an element is referred to as being "connected" or "connected" to another element, it may be directly connected or connected to the other element, .

On the other hand, when an element is referred to as being "directly connected" or "directly connected" to another element, it should be understood that there are no other elements in between.

The terminology used in this application is used only to describe a specific embodiment and is not intended to limit the invention. The singular expressions include plural expressions unless the context clearly dictates otherwise.

In the present application, the terms "comprises" or "having" and the like are used to specify that there is a feature, a number, a step, an operation, an element, a component or a combination thereof described in the specification, But do not preclude the presence or addition of one or more other features, integers, steps, operations, elements, components, or combinations thereof.

Unless defined otherwise, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs.

Terms such as those defined in commonly used dictionaries are to be interpreted as having a meaning consistent with the contextual meaning of the related art and are to be interpreted as either ideal or overly formal in the sense of the present application Do not.

Hereinafter, preferred embodiments according to the present invention will be described in detail with reference to the accompanying drawings.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a block diagram illustrating a manufacturing process for explaining a method of manufacturing a red pepper ketchup according to an embodiment of the present invention; FIG.

The red pepper used in the present invention is red pepper produced in Dangjin. In the method for producing the chili pepper ketchup according to the present invention, it is preferable to use 60 g of chili pepper flavor oil, 20 g of garlic, 30 g of onion, 30 g of mushroom mushroom, 0.5 g of time, 10 g of caplet, 30 g of fructooligosaccharide, (Canola oil) 30 g, wine vinegar 30 g, salt 1 g, pepper 0.3 g, and cinnamon powder 0.1 g. In order to prepare the sesame oil flavor oil, 400 g of canola oil, Ingredients of 10g of white meat, 50g of onion, 2g of ginger are needed.

Referring to FIG. 1, a method of manufacturing a red pepper ketchup according to an embodiment of the present invention will be described below.

First, sesame pepper flavor oil is prepared from red pepper (s1).

The method of making the oil of the chili pepper taste is as follows.

First, prepare a small slice of 2 ~ 3cm length of 100g of chili pepper, 30g of garlic, 10g of onion, 50g of onion and 2g of ginger. It is better to use the white part here.

Second, put 400g of cooking oil (canola oil) into the sauce pan, heat it hot, add 10g of onion, 50g of onion, and 2g of ginger, which are prepared by slicing in small size, and boil it for about 18-22 minutes for garlic, onion, Ginger is extracted to make the basic flavor oil.

Fifth, 100 g of chopped red pepper and 30 g of garlic prepared in the above-mentioned basic flavor oil are added to the basic flavor oil, and the fragrant pepper flavor oil is prepared by extracting the fragrance for about 30 minutes to 1 hour until the discolored red pepper and garlic are discolored.

The dried chili pepper flavor oil is left as it is until it is cooled. When it is cooled, the chili pepper and garlic are removed and the oil of the chili pepper flavor is completed.

Next, prepare 100 g of red pepper, 20 g of garlic, 30 g of onion, and 30 g of mushroom mushroom (s2)

In the present invention, steps s1 and s2 may be performed in a reversed order.

Next, put 60 g of chili pepper flavor oil in a sauce pan, heat it with about flour, add 100 g of chopped red chili pepper prepared in step s2, 20 g of garlic, 30 g of onion, 30 g of mushroom mushroom and fry for 4-6 minutes (s3) .

Next, in step s3, the red pepper paste, garlic, onion, and mushroom fried in hot pepper paste oil are put into a pot, and then a mixture of 30 g of the fruit concentrate such as time 0.5 g, capper 10 g, fructooligosaccharide 30 g, , 200g of chicken broth, boil, boil, and boil the vegetables (chilli pepper, garlic, onion) and boil for about 18-22 minutes. s4).

Next, put the sauce prepared in step s4 into the sauce pan, boil it slightly, add 30 g of wine vinegar such as white balsamic when the sauce is slightly lukewarm, and make a ketchup with chili pepper ).

Next, 1 g of salt, 0.3 g of pepper and 0.1 g of cinnamon powder are added to the kelp pepper ketchup prepared in step s5, and the mixture is finally mixed to complete the kelp pepper ketchup (s6).

The kelp pepper ketchup prepared by this manufacturing method is a Korean ketchup which harmonizes the pungent taste and the richness of Korean traditional. It is a ketchup which has a new taste and flavor completely different from the taste and flavor of the existing tomato ketchup.

Ketchup is made by adding the flavor ingredient mushroom, chicken broth and natural fruit flavor based on the basic spicy pepper, garlic, and onion. Especially, it uses kelp pepper to make it easy and healthy to enjoy the spicy taste of Koreans. There are features.

The chili pepper ketchup produced by the manufacturing method of the present invention can provide a natural and deep flavor even when it is served as a side dish sauce or a pancake sauce along with all kinds of food to be seasoned, There are features.

In the case of the conventional commercially available tomato ketchup, there is a fear of genetic manipulation by using imported tomato as a main ingredient, and it contains various synthetic additives. On the other hand, Can help a healthy diet.

It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or scope of the invention as defined in the appended claims. It will be possible.

Claims (1)

a) Add 400g of canola oil to the sauce pan and heat. Add 10g of small sized green onion, 50g of onion, 2g of ginger, boil for about 20 minutes to make basic flavor oil, 100 g of garlic, 30 g of garlic, and extracting the fragrance for 30 minutes to 1 hour for about 1 hour to prepare an oil of chili pepper taste;
b) Preparing 100g of chili pepper, 20g of garlic, 30g of onion, and 30g of mushroom mushroom;
c) Heat 60 g of the above-mentioned corn chilli pepper flavor oil in a sauce pan, add 100 g of chopped red chili pepper prepared in step b), 20 g of garlic, 30 g of onion, 30 g of mushroom mushroom and fry for 5-20 minutes.
d) Put roasted chickpeas, garlic, onion and mushroom in a pan, add 30 g of fruit concentrate consisting of 0.5 g of time, 10 g of capers, 30 g of fructooligosaccharide, apple concentrate and 200 g of chicken broth Boiling the vegetable particles so that they are thin, and finely finely ground to produce a sauce;
e) Boiling the sauce prepared in step d) to a minimum, boiling the sauce prepared in step d), adding 30 g of wine vinegar to the mixture, and stirring the mixture until the concentration is reached,
f) adding 1 g of salt, 0.3 g of pepper and 0.1 g of cinnamon powder to the chopped red pepper ketchup prepared through the step e), and mixing to complete the red pepper ketchup.

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