KR102099052B1 - A method of preparing korean red pepper paste using oriental stock water - Google Patents

Abstract

The present invention relates to a production method of stir-fried red chili paste, which dramatically improves umami flavor of red pepper paste without using meats such as beef or pork, maintains red color distinctive of the red pepper paste vividly, and can be used for various purposes due to rich taste and nutrition.

Description

Method of manufacturing stir-fried red pepper paste using herbal broth {A METHOD OF PREPARING KOREAN RED PEPPER PASTE USING ORIENTAL STOCK WATER}

The present invention dramatically improves the umami flavor of red pepper paste without using meat such as beef or pork, maintains the red color distinctively of red pepper paste, is rich in taste and nutrition, and prepares a fried red pepper paste that can be used for various purposes. It's about how. Moreover, the fried red pepper paste according to the present invention is suitable for halal certification, kosher certification or vegan certification, and according to the present invention, it is possible to provide fried red pepper paste that can be enjoyed by many people around the world as well as in Korea. have.

Gochujang is a traditional fermented food in Korea, a complex fermented seasoning rich in nutrients such as protein, fat, vitamins A and C. Kochujang is a seasoning and symbolic food that combines the sweetness of carbohydrate hydrolysis with the sweetness of amino acids from soy protein, the spiciness of pepper, and the salty taste of salt. Gochujang is mainly used for flavoring various kinds of stew, and is used as a seasoning for raw vegetables, succulents, stews, and grills.

Conventional red pepper paste is manufactured using red pepper powder, malt oil, glutinous rice powder, meju powder and salt as main ingredients. Looking at the process of manufacturing red pepper paste using these ingredients, first kneaded glutinous rice flour, steamed, mixed with meju powder, stirred and diluted, then diluted with red pepper powder and seasoned with salt. . In addition, it can be prepared using different materials depending on the season, and can be prepared according to the grain used, such as glutinous rice, red pepper paste, wheat red pepper paste, borigo red pepper paste, sweet potato paste, etc.

On the other hand, since the unique taste of red pepper paste prepared in a traditional way may be difficult to satisfy the various needs of consumers, stir-fry red pepper paste is used to compensate for this.

Stir-fried red pepper paste usually refers to stir-fried beef with red pepper paste and stir-fried food with honey, sugar, and pine nuts. It makes the red pepper paste richer and can be used as a seasoning for rice and noodles.

The present invention dramatically improves the umami flavor of red pepper paste without using meat such as beef or pork in the manufacturing technology of stir-fried red pepper paste containing additional ingredients while using red pepper paste as the base seasoning, and keeps the red color distinctive of red pepper paste clearly. It provides a fried red pepper paste that is rich in taste and nutrition and can be used for various purposes.

Since traditional red pepper paste is a paste with a thick viscosity of powder such as red pepper powder, grain powder, etc., it is necessary to supplement the sweet and rich taste. Typically, stir-fried red pepper paste can be added to the flavor by adding meat such as beef or pork.

However, when meat or the like is additionally added to the red pepper paste, the storage period is shortened, and thus must be exhausted within a short period of time, and there is a hassle of cooking whenever necessary. In addition, in order to prepare stir-fried red pepper paste, the ingredients added to red pepper paste make the red color characteristic of red pepper paste black and the visual effect is reduced.

In addition, Korean food is widely spread around the world, and people around the world have a high interest in Korean food, and in order for people from various cultures to taste Korean hot pepper paste without refusal, use Halal certification, Kosher certification, or vegan certification. You need a stir-fried red pepper paste recipe.

Therefore, the present inventors can dramatically improve the umami flavor of red pepper paste without using meat, unlike conventional stir-fried red pepper paste, and at the same time, research to develop stir-fried red pepper paste with excellent visual effect by keeping the red color of the red pepper paste vivid. The invention was completed repeatedly.

The stir-fried red pepper paste of the present invention can be used as a seasoning sauce for food such as rice and noodles by itself, or it can serve as an all-round seasoning sauce that can be cooked by adding ingredients according to preference. Can be satisfied.

Furthermore, the present invention is an enemy suitable for halal certification, Kosher certification, and vegan certification, and spreads and provides Korean traditional food, red pepper paste and dishes utilizing the same, to people with various food cultures.

One aspect of the present invention is a method of preparing stir-fried red pepper paste comprising the following steps:

-The first step of preparing herbal broth by mixing 100 parts by weight of jujube water, 23-25 parts by weight of licorice, 19-21 parts by weight of kelp broth and 39-41 parts by weight of vegetable broth;

-100 parts by weight of herbal broth prepared in the first step, 320 to 330 parts by weight of red pepper paste, 11 to 13 parts by weight of soy sauce, 31 to 33 parts by weight of sugar, 30 to 32 parts by weight of juice, and 23 to 25 parts by weight of juicy grape juice A second step of preparing a paste of stir-fried red pepper paste by adding; And

-The third step of preparing the stir-fry pepper paste by heating the prepared stir-fry pepper paste into a heating container and heating it at 93 ~ 97 ℃ for 20 ~ 25 minutes.

In another aspect of the present invention, 20-22 parts by weight of sesame oil may be added to the second stage stir-fry raw paste.

In another aspect of the present invention, 10 to 12 parts by weight of pine nuts may be added to the raw paste of stir-fried red pepper paste in the second step.

In another aspect of the present invention, the vegetable broth in the second stage is water boiled by mixing cabbage, green onion, onion, radish, ginger and garlic in a weight ratio of 15: 6: 10: 10: 4: 5.

A preferred aspect of the present invention is a method of preparing stir-fried red pepper paste comprising the following steps:

-The first step of preparing herbal broth by mixing 100 parts by weight of jujube water, 24 parts by weight of licorice, 20 parts by weight of kelp broth and 40 parts by weight of vegetable broth;

-100 parts by weight of the herbal broth prepared in the first step, 325 parts by weight of red pepper paste, 12 parts by weight of soy sauce, 32 parts by weight of sugar, 31 parts by weight of chungcheong and 24 parts by weight of juice from grape juice Stage 2; And

-The third step of preparing the stir-fry pepper paste by putting the prepared stir-fry pepper paste in a heating container and heating at 95 ° C for 22 minutes.

In the present specification, "Licorice (Glycyrrhiza uralensis)" is a medicinal plant as a perennial plant of the dicotyledonous rosaceae, and in the present invention, dried roots of licorice are used. "Licorice we water" means water that has been immersed in a weak fire for 40 minutes to 1 hour after the licorice has been submerged for a while.

In the present specification, "jujube (Ziziphus jujuba var. Inermis)" means the fruit of a jujube tree, and "jujube we water" is left to soak the jujube in water and boiled for one minute and then boiled in a weak fire for 40 minutes to 1 hour. Means

In the present invention, "Dashima broth" and "vegetable broth" can be used as long as the ingredients are boiled by boiling the ingredients in water in a conventional recipe.

In the present invention, "pepper paste", "soy sauce", "sugar", "jochung", "sesame oil" can be used as long as it is commonly used in food cooking.

The first step of the method for preparing stir-fried red pepper paste of the present invention is a step of preparing herbal broth, which is mixed with licorice water, jujube water, kelp broth, vegetable broth. This herbal broth does not contain meat, and there is no dryness, so it is possible to manufacture stir-fried red pepper paste with vivid red color of red pepper paste.

The herbal broth of the present invention is mixed with licorice, water, jujube, kelp and vegetable broth in a specific weight ratio, so as to enhance the taste and aroma of red pepper paste, and to show excellent color taste.

Licorice and jujube contained in the herbal broth of the present invention has a role as a natural sweetener in the present invention, and when combined with red pepper paste, it has been found through the research of the present inventors.

In the method for producing stir-fried red pepper paste of the present invention, 100 parts by weight of jujube cage water and 23 to 25 parts by weight of licorice cage are used for herbal broth. Licorice and jujube have the same scent as their own medicinal ingredients, so they are not suitable as ingredients unless proper amounts are used. The weight range of the present invention is suitable to harmonize the taste, texture (thickness), and flavor of red pepper paste.

The second step of the method for preparing stir-fried red pepper paste of the present invention is a step of preparing a stir-fried red pepper paste raw material, red pepper paste, soy sauce, sugar, jochung, and juicy grape juice are added to herbal broth, and additional pine nuts and sesame oil may be added.

Normally, when preparing stir-fried red pepper paste, juice such as pear juice can be added, but in the present invention, juicy grape juice is used.

As used herein, "juice of grape juice" means that grape juice is used as a 100% raw material. “Sweet grape juice” from grapes is an important ingredient that has a dramatic effect on sharpening the red color of stir-fried red pepper paste. The color of the stir-fried red pepper paste has a problem in that it is visually unsatisfactory because it causes a feeling of rejection and the freshness of the red pepper.

The present inventors improved the red color of stir-fried red pepper paste by using juicy grape juice. In addition, by using the juicy grape juice, the sweetness effect through natural materials, that is, the polyphenol, tannin, and anthocyanin components contained in the grape juice has an effect of further enhancing the flavor of the fried red pepper paste.

The third step of the method for preparing stir-fried red pepper paste of the present invention is a step of preparing stir-fried red pepper paste by heating the stir-fried red pepper paste raw material, thereby evaporating the moisture contained in the stir-fed red pepper paste paste and completing the thick red pepper paste.

In order to heat the raw material paste of stir-fried red pepper paste, it is preferable to heat in a roasting method using a container such as a non-stick pan, and must be evenly stirred with a spatula during heating.

The stir-fried red pepper paste prepared by the present invention has excellent umami taste even though meat such as beef or pork is not used.

In modern times, umami is recognized as a fifth taste different from salty, sour, sweet, and bitter tastes, which are basic types of taste. After it was discovered that the substance that gave off the kelp flavor was sodium glutamate, it was known that amino acids such as L-glutamic acid and L-aspartic acid, amino acid salts, and salts such as 5'-ribonucleotides such as inosinic acid and guanilic acid had a unique taste. .

The stir-fried red pepper paste prepared by the manufacturing method according to the present invention was found to dramatically improve the umami taste.

In addition, red pepper paste is preferred as a food material that exhibits a vivid red color, but there is a problem in that it has a dark red color due to meat, vegetables, and other seasonings added to enhance the taste.

Stir-fried red pepper paste prepared by the manufacturing method according to the present invention has excellent taste and flavor, and at the same time has very excellent color characteristics. Stir-fried red pepper paste prepared by the present invention exhibits an excellent color sense to make it tastefully visible.

The stir-fried red pepper paste prepared by the manufacturing method according to the present invention is suitable for manufacturing as a commercial product because the storage period is relatively long compared to a conventional stir-fried red pepper paste added with beef or pork. Commercial products can be distributed in tubes or bottles.

Stir-fried red pepper paste prepared by the manufacturing method according to the present invention can perform a function as a so-called all-purpose sauce that becomes a base sauce of food, so those who are not familiar with Korean food recipes can use it immediately without additional ingredients.

Furthermore, it can be utilized in various ways by adding ingredients according to preference to the stir-fried red pepper paste prepared by the manufacturing method according to the present invention. For example, it can be used in a variety of ways, such as seasonings for rice or noodles, stew, raw vegetables, sukchae, stewed, grilled, soup, hot water, and boiled sauce.

The present invention dramatically improves the umami flavor of red pepper paste without using meat such as beef or pork, maintains the distinctive red color of red pepper paste, is rich in taste and nutrition, and can be used for various purposes. It relates to a manufacturing method.

1 is a fried red pepper paste of Example 1. 2 is a stir-fried red pepper paste of a comparative example.

Hereinafter, the present invention will be described in more detail by examples. However, these examples are for illustrative purposes only, and the scope of the present invention is not limited by these examples.

Example 1

1) Preparation of herbal broth

For commercial jujube, we prepared 500 g of water. We prepared 120 g of water with commercial licorice licorice. Licorice We boiled water and jujube We boiled a little water, and then we prepared it for 40 minutes to 1 hour on low heat. 100 g of kelp broth was prepared by putting kelp into boiling water and cooling the broth. Cabbage, green onion, onion, radish, ginger and garlic were mixed in a weight ratio of 15: 6: 10: 10: 4: 5 to prepare 200 g of boiled water cooled vegetable broth. All of the prepared ingredients were combined to prepare 920 g of herbal broth.

2) Preparation of stir-fried red pepper paste

Commercial red pepper paste 3kg, soy sauce 115g, sugar 300g, crude 290g, and juiced grape juice 230g were added to 920g of herbal broth to prepare stir-fried red pepper paste.

3) Preparation of stir-fried red pepper paste

In a wide pan, stir-fry pepper paste was added and heated. After the temperature reached 95 ° C, it was further heated for 22 minutes. Stir the pan evenly so that the paste does not stick. After heating, the fire was extinguished and cooled to prepare a finished stir-fried red pepper paste.

Example 2

When preparing the raw material paste for stir-fried red pepper paste, 190 g of sesame oil was additionally added, and a stir-fried red pepper paste was prepared in the same manner as in Example 1.

Example 3

When preparing the raw material paste of stir-fried red pepper paste, 100 g of pine nuts was additionally added, and a stir-fried red pepper paste was prepared in the same manner as in Example 1.

Example 4

When preparing the raw material paste of stir-fried red pepper paste, 190 g of sesame oil and 100 g of pine nuts were additionally added, and the fried red pepper paste was prepared in the same manner as in Example 1.

Comparative example

A commercially available stir-fried red pepper paste of C was used as a comparative example.

Test Example 1

Sensory evaluation in taste and olfactory aspects of the fried red pepper paste of Examples 1 to 4 was performed.

Example 1 Example 2 Example 3 Example 4 Comparative example Umami Excellence Excellence Excellence Excellence Good Thick taste none none none none has exist Processed food taste none none none none has exist Oil flavor none none none none has exist Fragrant scent Good Excellence Good Excellence Good Fermentation none none none none has exist

Test Example 2

The chromaticity of the fried red pepper paste of Example 1 was compared with the comparative example. The stir-fried red pepper paste of Example 1 has a vivid red color compared to a regular red pepper paste. FIG. 1 is the fried red pepper paste of Example 1, and FIG. 2 is the fried red pepper paste of the comparative example. As shown in Fig. 1, the fried red pepper paste of Example 1 has a vivid red color. However, in the stir-fried red pepper paste of FIG. 2, the red color is not clear. L *, a *, and b * values were measured using a colorimeter NF 555 (NIPPON DENSHOKU) to measure the degree of fine red color that cannot be visually discerned. As a result, it was confirmed that the fried red pepper paste of Example 1 exhibited a brighter and brighter red color than the fried red pepper paste of the comparative example.

Example 1 Comparative example L * (brightness) 35.94 32.04 a * (+ Red / -Green) 16.86 6.34 b * (+ Yellow / -Blue) 9.43 8.45

Test Example 3

A market preference study was conducted for the fried red pepper paste of Example 1 and the fried red pepper paste of the comparative example. The subjects of the survey were to evaluate the scores of 10 out of 10 items on the basis of 1) whether the color is bright and transparent 2) whether it is delicious and 3) whether it is a favorite taste or 4) whether a purchase is made. As a result, the fried red pepper paste of Example 1 showed high market preference of 9 points or more.

Example 1 Comparative example The color is bright and transparent 9.06 8.12 It's good 9.34 7.7 It is a favorite taste 9.36 8.04 Purchase intention 9.32 8.64

Claims (5)

-The first step of preparing herbal broth by mixing 100 parts by weight of jujube water, 24 parts by weight of licorice, 20 parts by weight of kelp broth and 40 parts by weight of vegetable broth;
-100 parts by weight of herbal broth prepared in the first step, 325 parts by weight of red pepper paste, 12 parts by weight of soy sauce, 32 parts by weight of sugar, 31 parts by weight of chungcheong and 24 parts by weight of juicy grape juice Stage 2; And
-A manufacturing method of stir-fried red pepper paste comprising a third step of preparing stir-fried red pepper paste by placing the prepared stir-fried red pepper paste in a heating container and heating at 95 ° C for 22 minutes,
The second step vegetable broth is prepared by mixing cabbage, green onion, onion, radish, ginger and garlic in a weight ratio of 15: 6: 10: 10: 4: 5. The method of claim 1, wherein 20 to 22 parts by weight of sesame oil is added to the raw paste of the fried red pepper paste in the second step. The method according to claim 1 or 2, wherein 10 to 12 parts by weight of pine nuts is added to the raw paste of the fried gochujang in the second step. delete delete

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