KR101991330B1 - Method for producing hot pepper paste seasoning sauce and hot pepper paste seasoning sauce produced by the same method - Google Patents

Abstract

(A) preparing a glutinous rice koji paste by aging a mixture of glutinous rice flour, red pepper powder, water, salt, fermented soybean flour and maltose; (b) boiling and filtering the broth mixture of water, garlic, onion, kelp, anchovy, burdock, caraway root, calamus and casualty to prepare broth; And (c) mixing the prepared glutinous rice kochujang prepared in the step (a) and the prepared broth with red pepper powder prepared in step (b) and aging the mixture. ≪ RTI ID = 0.0 > sauce < / RTI >

Description

TECHNICAL FIELD The present invention relates to a sauce made of red pepper paste, sauces, sauces, sauces,

(A) preparing a glutinous rice koji paste by aging a mixture of glutinous rice flour, red pepper powder, water, salt, fermented soybean flour and maltose; (b) boiling and filtering the broth mixture of water, garlic, onion, kelp, anchovy, burdock, caraway root, calamus and casualty to prepare broth; And (c) mixing the prepared glutinous rice kochujang prepared in the step (a) and the prepared broth with red pepper powder prepared in step (b) and aging the mixture. The present invention relates to a sauce of red pepper paste, which can be used not only as a bibimbap sauce of all kinds but also as a sauce for sauce such as roasted octopus, And can provide a sauce more suitable for consumers' taste than the conventional red pepper sauce sauce.

Generally, Kochujang is a kind of soy sauce made by mixing powdered meju, red pepper powder and various materials and aging. It contains nutritional and physiologically active substances such as proteins, saccharides, carotene, vitamins, capsaicin and soy peptides, Sweetness and richness are well harmonized.

There are traditional and improved types of kochujang recipe. The traditional method is to mix all the raw materials and ferment them with Bacillus subtilis . The traditional flavor is deep, but red color fades in the fermentation process and appears dark. After the fermentation, the red pepper powder is added before commercialization. Therefore, the color is red, but it lacks deep taste.

All of these methods of saccharification are performed by cultivating bacteria or molds by saccharification of starch, and saccharification is carried out with an enzyme obtained therefrom. There is a method in which malt enzyme is directly used without culturing bacteria, It is a simple manufacturing method that mixes powder to boil the liquor and then mixes the mixture of sugar, powdered red pepper and salt.

Sauce is a liquid or semifluid seasoning that has been used to produce the flavor and color of the dish. Thousands have been known to date and are being used in a variety of dishes. A variety of sauces based on conventional kochujang have been developed. However, there is a lack of technology to produce a sauce suitable for various consumers' preferences by effectively minimizing spicy and salty taste.

Korean Patent No. 0495568 discloses a method for preparing a red pepper sauce composition comprising a paste-like material in which red pepper paste is mixed with a tomato paste. Korean Patent No. 1268450 discloses a process for preparing red pepper sauce containing apple. However, this method is different from the method for producing a spice sauce of the present invention.

The present invention has been made in view of the above needs, and it is an object of the present invention to provide a kochujang sauce having a proper amount of broth and red pepper powder, The present invention has been accomplished by developing a kochujang sauce suitable for Koreans' taste with excellent taste and flavor.

(A) preparing a glutinous rice koji paste by aging a mixture of glutinous rice gruel, hot pepper powder, water, salt, fermented soybean flour and maltose; (b) boiling and filtering the broth mixture of water, garlic, onion, kelp, anchovy, burdock, caraway root, calamus and casualty to prepare broth; And (c) mixing the prepared glutinous rice kochujang prepared in the step (a) and the prepared broth with red pepper powder prepared in step (b) and aging the mixture. do.

The present invention also provides a red pepper sauce sauce prepared by the above method.

The present invention relates to a method of preparing a red pepper sauce sauce by adding an appropriate amount of raw materials and red pepper powder to a conventional red pepper paste, thereby reducing the salinity, imparting a smooth texture and functionality to the sauce, It has the advantage of providing taste and flavor to satisfy consumers' taste. In addition, it is possible to provide consumers with a source of environment-friendly taste and health-oriented high added value from a source containing commercially available artificial synthetic additives.

In order to achieve the object of the present invention,

(a) preparing a glutinous rice koji paste by aging a mixture of glutinous rice flour, red pepper powder, water, salt, fermented soybean flour and maltose;

(b) boiling and filtering the broth mixture of water, garlic, onion, kelp, anchovy, burdock, caraway root, calamus and casualty to prepare broth; And

(c) mixing the prepared glutinous rice kochujang prepared in the step (a) and the prepared broth with red pepper powder in step (b) and aging the mixture; and .

Preferably, the glutinous rice gourd paste of step (a) comprises 22 to 28% by weight of glutinous rice bran, 22 to 28% by weight of red pepper powder, 24 to 30% by weight of water, %, 9 to 13% by weight of salt, 6 to 8% by weight of malt flour and 4 to 6% by weight of maltose can be aged at 20 to 30 ° C for 5 to 7 months, The mixture of kochujang mixed with 25 wt% of glutinous rice bran, 25 wt% of red pepper powder, 27 wt% of water, 11 wt% of salt, 7 wt% of molasses powder and 5 wt% of malt was mixed at 25 캜 for 6 months Followed by aging. Glutinous rice kochujang prepared under the above conditions can be prepared as glutinous rice kochujang which is well suited for the preparation of hot pepper sauce because the hot, salty, savory and rich flavor are well harmonized and the flavor is excellent.

In the method for producing a sauce of a hot pepper sauce according to the present invention, the broth of step (b) preferably contains 82 to 88% by weight of water, 1 to 3% by weight of garlic, 1 to 3% by weight of onion 1 to 3 wt% of kelp, 1 to 3 wt% of kelp, 2 to 4 wt% of anchovies, 1 to 3 wt% of burdock, 1 to 3 wt% of cormorant, 0.5 to 1.5 wt% of calyptium and 0.5 to 1.5 wt% More preferably about 85% by weight of water, about 2% by weight of garlic, about 2% by weight of onion, about 2% by weight of kelp, anchovies 3% by weight of wheat germ oil, 2% by weight of burdock, 2% by weight of cormorant, 1% by weight of calamus and 1% by weight of casualties are boiled at 100 ° C for 60 minutes and filtered. When the broth prepared under the above conditions was added at a proper amount in the preparation of the red pepper sauce, it was well mixed with the taste of the red pepper paste, and the flavor and the deep taste could be improved while reducing the unpleasant odor and the sour taste of the red pepper paste.

Preferably, the step (c) comprises mixing glutinous rice koji paste, broth and red pepper powder at a weight ratio of 35:45 to 35:45 to 18 to 22, For 6 to 8 days. More preferably, glutinous rice koji paste, broth and red pepper powder can be mixed at a weight ratio of 40:40:20 and then aged at 25 ° C for 7 days. The sauce of the red pepper paste prepared with the above-mentioned ingredients is well mixed with the taste and flavor of the red pepper sauce and the sub ingredients to provide consumers with excellent taste and flavor to satisfy consumers' preferences. Also, The process of ripening the sauce under the same conditions allowed the flavors of the ingredients to harmonize and produce even deeper flavors.

The method for producing a sauce of a hot pepper sauce according to the present invention, more specifically,

(a) 22 to 28% by weight of glutinous rice bran, 22 to 28% by weight of red pepper powder, 24 to 30% by weight of water, 9 to 13% by weight of salt, 6 to 8% by weight of malt flour, 6% by weight of the mixture is aged at 20 to 30 캜 for 5 to 7 months to prepare glutinous rice koji paste;

(b) 1 to 3 weight% of onion, 1 to 3 weight% of kelp, 2 to 4 weight% of anchovy, 1 to 3 weight of burdock Boiling water mixture at 95 to 105 ° C for 50 to 70 minutes and filtering to prepare broth water; mixing 1 to 3% by weight of water, 0.5 to 1.5% by weight of calamus, and 0.5 to 1.5% And

(c) mixing the prepared glutinous rice kochujang prepared in step (a) and broth and red pepper powder prepared in step (b) in a weight ratio of 35 to 45:35 to 45:18 to 22, Aging for 8 days,

More specifically,

(a) a mixture of kochujang mixed with 25 wt% of glutinous rice bran, 25 wt% of red pepper powder, 27 wt% of water, 11 wt% of salt, 7 wt% of molasses powder and 5 wt% of maltose, Aging for 6 months to produce a glutinous rice koji paste;

(b) 2% by weight of garlic, 2% by weight of onion, 2% by weight of kelp, 3% by weight of anchovies, 2% by weight of burdock, 2% And 1% by weight of casualties were boiled at 100 DEG C for 60 minutes and filtered to produce broth; And

(c) mixing the prepared glutinous rice kochujang prepared in step (a) and broth and red pepper powder prepared in step (b) at a weight ratio of 40:40:20, and aging the mixture at 25 ° C for 7 days have.

The present invention also provides a red pepper sauce sauce made by the above method. The spice sauce of the present invention can be used for a variety of dishes such as bibimbap, chicken stir fry, kochujang stew, squid roast, octopus stir fry, rice cake, bibim noodle, and red pepper paste.

Hereinafter, production examples and examples of the present invention will be described in detail. However, the following Preparation Examples and Examples are illustrative of the present invention, and the content of the present invention is not limited to the following Production Examples and Examples.

Manufacturing example  1: Gochujang sauce

(a) Water was added to the glutinous rice called water at a ratio of 1: 3, and the mixture was boiled at 100 ° C for 20 minutes with boiling to prepare glutinous rice porridge. The glutinous rice mixture contained 25 wt% of glutinous rice bran, 25 wt% A mixture of kochujang mixed with 27% by weight of purified water, 11% by weight of salty salt, 7% by weight of malt flour and 5% by weight of malt was put in a jar and aged at 25 ° C for 6 months to prepare glutinous rice koji paste.

(b) 2% by weight of garlic, 2% by weight of onion, 2% by weight of dried seaweed, 3% by weight of dried anchovies, 2% by weight of roasted burdock, 2% by weight, a mixture of 1% by weight of calamus and 1% by weight of dried shreds were boiled at 100 ° C for 1 hour and filtered to prepare broth.

(c) 40% by weight of the glutinous rice koji prepared in the step (a), 40% by weight of the broth prepared in the step (b) and 20% by weight of the red pepper powder were mixed at 25 ° C It was aged for one week.

Comparative Example  1: Gochujang sauce

(a) Water was added to the glutinous rice called water at a ratio of 1: 3, and the mixture was boiled for 20 minutes at 100 DEG C for 20 minutes to prepare glutinous rice porridge. 20% 2% by weight of garlic, 2% by weight of onion, 2% by weight of dried kelp, 3% by weight of dried anchovies, 2% by weight of roasted burdock, A mixture of 2% by weight of leaves (stem and stem), 1% by weight of the calamus and 1% by weight of dried shredded fruit was put into a jar and aged at 25 ° C for 6 months to prepare glutinous rice koji paste.

(b) 40% by weight of the glutinous rice koji paste prepared in the step (a), 40% by weight of purified water and 20% by weight of red pepper powder was aged at 25 캜 for one week based on the total weight of the source mixture.

Comparative Example  2: Gochujang sauce

A mixture of 15% by weight of glutinous rice bran, 35% by weight of red pepper powder, 22% by weight of purified water, 15% by weight of silver halide salt, and a mixture thereof were prepared in the preparation of the koji mixture by the method of Preparation Example 1, %, 4 wt% of molasses powder, and 9 wt% of malt was used to prepare a red pepper paste sauce.

Comparative Example  3: Gochujang sauce

A mixture of 85% by weight of water, 4% by weight of garlic, 0.5% by weight of onion, 0.5% by weight of dried kelp, based on the total weight of the broth mixture, in preparing the broth mixture of step (b) , 5% by weight of dried anchovy, 0.5% by weight of roasted burdock, 4% by weight of foliage and stem, 0.3% by weight of calyptium and 0.2% by weight of dried shredded fruit were used to prepare a red pepper sauce sauce.

Comparative Example  4: Gochujang sauce

A mixture of 85% by weight of water, 2% by weight of garlic, 2% by weight of onion, 2% by weight of dried kelp 2% by weight based on the total weight of the broth mixture at the preparation of the broth mixture of step (b) , 3% by weight of dried anchovy, 2% by weight of roasted burdock, 2% by weight of licorice and 2% by weight of dried persimmon fruit was used to prepare a hot pepper sauce.

Comparative Example  5: Gochujang sauce

(a) Water was added to the glutinous rice called water at a ratio of 1: 3, and the mixture was boiled at 100 ° C for 20 minutes with boiling to prepare glutinous rice porridge. The glutinous rice mixture contained 25 wt% of glutinous rice bran, 25 wt% A mixture of a mixture of 27% by weight of purified water, 11% by weight of salty salt, 7% by weight of malt flour and 5% by weight of malt was put in a jar and aged at 25 ° C for 2 months to prepare glutinous rice koji paste.

(b) 2% by weight of garlic, 2% by weight of onion, 2% by weight of dried seaweed, 3% by weight of dried anchovies, 2% by weight of roasted burdock, 2% by weight, a mixture of 1% by weight of calamus and 1% by weight of dried shreds were boiled at 100 ° C for 3 hours and filtered to prepare broth.

(c) 40% by weight of the glutinous rice koji prepared in the step (a), 40% by weight of the broth prepared in the step (b) and 20% by weight of the red pepper powder were mixed at 25 ° C And aged for 2 to 3 days.

Example  1: Sensory evaluation of red pepper sauce

The sensory evaluations of bibimbap sauce were made by 30 people in 30 male and female workers and tested for their taste and palatability by using a 5 - point scale method: 1: very bad, 2: bad, 3: 4: Good, 5: Very good. Rice and herbs were placed in the same kind of container, and all the ingredients except the sauce were made the same in kind and amount. The flavor, taste, and overall acceptability of each bibimbap were evaluated by adding the kochujang sauce of Preparation Example 1 and Comparative Example according to preference.

Vibin bibimbap sensory test with red pepper paste sauce division incense flavor Overall likelihood Production Example 1 4.36 + 0.14 4.38 ± 0.08 4.36 + 0.14 Comparative Example 1 3.92 + 0.16 3.90 ± 0.22 3.90 + 0.16 Comparative Example 2 3.92 + - 0.10 3.88 ± 0.10 3.98 ± 0.15 Comparative Example 3 3.90 + 0.08 3.92 + 0.16 3.96 + 0.08 Comparative Example 4 3.80 0.10 4.04 ± 0.20 4.02 ± 0.11 Comparative Example 5 3.92 ± 0.18 4.06 ± 0.12 4.04 ± 0.15

As shown in Table 1, according to the present invention, in the case of Kochujang sauce roasted in the case of Preparation Example 1 and Comparative Example, the roast beef sauce roasted in the case of Preparation Example 1, It was confirmed that the preference degree of the red pepper sauce prepared according to the kind of the material, the manufacturing step and the manufacturing conditions of the preparation example 1 was further improved.

Example  2: Sensory evaluation of red pepper sauce according to mixing ratio

(Comparative Examples 6 and 7) prepared by the method of Preparation Example 1, the koji sauce sauce was prepared by the method of Preparation Example 1, and the koji sauce sauce prepared by varying the blending ratio of glutinous rice koji paste, , And the sensory evaluation of bibimbap sauce was conducted on 30 male and female workers in 30 male and female workers by using 5 - point scale method: 1: very bad, 2: bad, 3: 4: Good, 5: Very good. Rice and herbs were placed in the same kind of container, and all the ingredients except the sauce were made the same in kind and amount. The flavor, taste, and overall acceptability of each bibimbap were evaluated by adding the kochujang sauce of Preparation Example 1 and Comparative Example according to preference.

Vibin bibimbap sensory test with red pepper sauce according to the ratio of source mixture Mix ratio of source mixture incense flavor Overall likelihood Production Example 1
Glutinous rice kochujang: broth: red pepper = 40: 40: 20 4.36 + 0.14 4.38 ± 0.08 4.36 + 0.14 Comparative Example 6
Glutinous rice kochujang: broth: red pepper = 60: 30: 10 4.08 ± 0.12 4.12 ± 0.20 4.10 ± 0.10 Comparative Example 7
Glutinous rice kochujang: broth: red pepper = 20: 50: 30 4.10 ± 0.08 4.06 ± 0.12 4.08 ± 0.13

As shown in Table 2 above, as in Production Example 1 of the present invention, the red pepper sauce prepared by mixing glutinous rice koji, broth: red pepper powder at a weight ratio of 40:40:20 was higher in flavor, taste and flavor than the red pepper sauce of Comparative Examples 6 and 7 It was confirmed that it is most preferable to prepare the red pepper sauce by mixing the ingredients under the conditions of Preparation Example 1 with a high score in the overall acceptability.

Claims (4)

(a) 22 to 28% by weight of glutinous rice bran, 22 to 28% by weight of red pepper powder, 24 to 30% by weight of water, 9 to 13% by weight of salt, 6 to 8% by weight of malt flour, 6% by weight of the mixture is aged at 20 to 30 캜 for 5 to 7 months to prepare glutinous rice koji paste;
(b) 1 to 3 weight% of onion, 1 to 3 weight% of kelp, 2 to 4 weight% of anchovy, 1 to 3 weight of burdock Boiling water mixture at 95 to 105 ° C for 50 to 70 minutes and filtering to prepare broth water; mixing 1 to 3% by weight of water, 0.5 to 1.5% by weight of calamus, and 0.5 to 1.5% And
(c) mixing the prepared glutinous rice kochujang prepared in step (a) and broth and red pepper powder prepared in step (b) in a weight ratio of 35 to 45:35 to 45:18 to 22, Aging the mixture for 8 days. The method of producing a sauce of a red pepper sauce for bibimbap. delete delete delete