KR102130974B1 - Sauce containing fish sauce and red pepper paste and preparation method thereof - Google Patents

Abstract

The present invention relates to a sauce containing fish sauce and red pepper paste and a method for manufacturing the same. It was confirmed that the sauce containing fish sauce and red pepper paste according to the present invention has a high T/N value, excellent umami, excellent color, and almost no fish. In addition, since the spiciness can be selected according to preference, and the low salt content reflects the recent trend of favoring low-sodium foods, it is expected that the preference of consumers will be high.

Description

Sauce containing fish sauce and red pepper paste and preparation method thereof

The present invention relates to a sauce containing fish sauce and red pepper paste and a method for manufacturing the same.

L-sodium glutamate (MSG) is a Korean traditional market that has attracted attention due to increased awareness and avoidance of psychological and health food and slow food.

'Jang(醬)' is a collective term for soy sauce, miso, red pepper paste, and cheonggukjang. It is a seasoning food mainly used in Asian countries (Korea, China, Japan, etc.). Among them, soy sauce is brewed soy sauce fermented with saline by impregnating traditional Korean soy sauce, soybean, defatted soybean, or grains, acid soy sauce produced by hydrolysis with acid, hydrolyzed soy sauce with enzyme, and these at an appropriate ratio. There are mixed soy sauce prepared by mixing and processed fish, and fish sauce and soy sauce prepared by fermentation and fermentation.

Recently, the interest in Korean food and culture has been increasing overseas, and the scale of exporting Korean traditional sauces is steadily increasing due to the aftermath of the introduction of many Korean foods. This is incomplete.

Accordingly, the present inventors completed the present invention by preparing a sauce that combines the spiciness of red pepper paste with the flavor and deep taste of red pepper paste, reflecting the increasing interest in Korean foods abroad and the preference for spicy sauce.

Korean Registered Patent No. 10-1643298 Korean Patent Publication No. 10-2016-0082045

An object of the present invention is to provide a method for preparing a sauce containing fish sauce and red pepper paste.

Another object of the present invention is to provide a sauce containing fish sauce and red pepper paste prepared according to the method of the present invention.

The present invention comprises the steps of mixing 1 to 10 parts by weight of plum extract to 100 parts by weight of red pepper paste; Preparing fermented red pepper paste by fermenting the mixed red pepper paste and plum extract for 30 to 90 days; Mixing 1 to 10 parts by weight of soy sauce with 100 parts by weight of the prepared fermented red pepper paste; And heat-treating the mixed fermented red pepper paste and fish sauce at 60 to 110°C.

The fish sauce is a step of mixing fish sauce and improved soy sauce in a weight ratio of 1:8 to 5:8; Adding 0.5 to 1.5% by weight of alcohol to the mixture of fish sauce and improved soy sauce, and stirring and stirring the mixture of fish sauce and improved soy sauce to which the spirit is added at a rate of 10 minutes to 2 hours/day for 7 to 10 days; And filtering the precipitate; may be a soy sauce prepared.

In addition, the present invention provides a sauce containing fish sauce and red pepper paste prepared by the above manufacturing method.

The source containing the fish sauce and red pepper paste may have a total nitrogen content of 0.5 to 2 w/v%, and a salinity of 1 to 6 w/w%.

The sauce containing the fish sauce and red pepper paste may be for barbecue.

It was confirmed that the sauce containing fish sauce and red pepper paste according to the present invention has a high T/N value, excellent umami, excellent color, and almost no fish. In addition, since the spiciness can be selected according to preference, and the low salt content reflects the recent trend of favoring low-sodium foods, it is expected that the preference of consumers will be high.

1 is a schematic view showing a method of manufacturing a soy sauce according to an embodiment of the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail. In the description of the present invention, if it is determined that a detailed description of related known technologies may obscure the subject matter of the present invention, the detailed description will be omitted. Throughout the specification, when a part “includes” a certain component, this means that other components may be further included rather than excluding other components, unless specifically stated to the contrary.

The present invention can be applied to a variety of transformations and may have various embodiments, and thus, specific embodiments will be illustrated and described in detail in the detailed description. However, this is not intended to limit the present invention to specific embodiments, and should be understood to include all conversions, equivalents, and substitutes included in the spirit and scope of the present invention.

The terms used in the present invention are only used to describe specific embodiments, and are not intended to limit the present invention. Singular expressions include plural expressions unless the context clearly indicates otherwise. In the present invention, terms such as include or have are intended to designate the existence of features, numbers, steps, operations, components, parts, or combinations thereof described in the specification, and one or more other features, numbers, or steps. It should be understood that it does not preclude the existence or addition possibility of the operation, components, parts or combinations thereof.

The present invention comprises the steps of mixing 1 to 10 parts by weight of plum extract to 100 parts by weight of red pepper paste; Preparing fermented red pepper paste by fermenting the mixed red pepper paste and plum extract for 30 to 90 days; Mixing 1 to 10 parts by weight of soy sauce with 100 parts by weight of the prepared fermented red pepper paste; And heat-treating the mixed fermented red pepper paste and fish sauce at 60 to 110°C.

In one embodiment according to the present invention, the sauce containing the fish sauce and red pepper paste is mixed with 1 to 10 parts by weight of plum extract to 100 parts by weight of red pepper paste, fermented for 30 to 90 days in a jar, and 100 parts by weight of the prepared fermented red pepper paste After mixing 1 to 10 parts by weight of air soy sauce, it was prepared by heat treatment at 60 to 110°C to increase storage.

In the present invention, it is preferable that the red pepper paste is liquefied by adding purified water and malt filtrate to glutinous rice, cooled with red pepper powder, meju powder, and sun salt. The method of manufacturing the red pepper paste is preferably manufactured by a general red pepper paste manufacturing method, and it is also possible to use a commercially available fermented red pepper paste.

In the present invention, it is preferable that the plum extract is prepared by mixing plum with sugar and fermenting at room temperature. At this time, the plum extract can be prepared by fermenting for 1 month to 24 months, preferably for 12 months. In addition, it is preferable that the plum extract contains 1 to 10 parts by weight of plum extract. When the plum extract is contained in less than 1 part by weight, the content of plum extract is lowered, so fermentation of red pepper paste is not smooth, and when it is included in excess of 10 parts by weight, the content of sugar and moisture may be increased, and the viscosity of the sauce and the content of pepper powder may be lowered. .

The fish sauce comprises mixing fish sauce and improved soy sauce in a weight ratio of 1:8 to 5:8; Adding 0.5 to 1.5% by weight of alcohol to the mixture of fish sauce and improved soy sauce, and stirring and stirring the mixture of fish sauce and improved soy sauce to which the spirit is added at a rate of 10 minutes to 2 hours/day for 7 to 10 days; And filtering the precipitate; may be a fish sauce prepared including.

In one embodiment according to the present invention, the fish sauce is preferably mixed with soy sauce in a weight ratio of 1:8 to 5:8, preferably 2:8. At this time, if the ratio of fish sauce and soy sauce is less than 1:8, the content of fish sauce is lowered and the flavor of the sauce decreases. If it exceeds 5:8, the fishy taste of the fish sauce may not be sufficiently removed, and fishy fish may be smelled from the sauce.

The fish sauce and soy sauce mixed at the above ratio add 0.5 to 1.5% by weight of alcohol, and then stir the mixture of the fish sauce and the improved soy sauce added with the alcohol at a rate of 10 minutes to 2 hours/day for 7 to 10 days. After removing the fish and odor, it is preferable to stand for 3 days to prepare the precipitate by natural sedimentation and filtration. At this time, if the alcohol is less than 0.5% by weight, the efficiency of removing fish and odor decreases, and when it exceeds 1.5% by weight, alcohol scent is generated and side effects (headache, dizziness, etc.) caused by alcohol may occur. In addition, if the spray stirring is less than 10 minutes/day or is performed for less than 7 days, the removal efficiency of fish or odor decreases, and when it is performed for more than 2 hours/day or 10 days, it may be expensive.

In the present invention, the soy sauce is preferably prepared by immersing meju in salt water and fermenting at room temperature, and separating the leach solution after fermentation is completed. At this time, the fermentation is preferably fermented for 5 to 24 months, more preferably for 8 to 12 months.

In the present invention, it is preferable that the fish sauce is prepared by mixing anchovy and sea salt to ferment at room temperature. The mixing ratio of the anchovy and sun salt may be 1:1 to 5:1 by weight, and when sun salt is added in excess of 1:1, fermentation may not be smooth due to excessive salinity, and sun salt is added under 5:1. If you do, the ratio of salt may be lowered, and the fish sauce may spoil.

In addition, the present invention relates to a sauce containing fish sauce and red pepper paste prepared according to the above manufacturing method.

It is preferable that the source containing the fish sauce and red pepper paste has a total nitrogen content (T/N) of 0.5 to 2 w/v% and a salinity of 1 to 6 w/w%. When the total nitrogen content is less than 0.5w/v%, the rich taste of the sauce is reduced, and when it exceeds 2w/v%, a bitter taste may be felt. In addition, when the salinity is less than 1w/w%, the sauce is excessively used due to lack of salty taste. When it exceeds 6w/w%, the taste of the sauce may deteriorate due to excessive saltiness.

The sauce containing the fish sauce and red pepper paste may be used in various ways as a seasoning for food, preferably for barbecue, and is not limited thereto.

It was confirmed that the sauce containing fish sauce and red pepper paste of the present invention has a high T/N value, excellent umami taste, excellent color, little odor, and low salt, which is beneficial to health.

Hereinafter, examples will be described in detail to help understanding of the present invention. However, the following examples are merely illustrative of the contents of the present invention, and the scope of the present invention is not limited to the following examples. The embodiments of the present invention are provided to more fully describe the present invention to those skilled in the art.

<Example 1> Preparation of material for sauce

1-1. Production of red pepper paste for sauce

The enzyme was extracted by immersing malt in lukewarm water (40~50℃) for 1 hour. 10 kg of glutinous rice was crushed and placed in a saccharifier, while 30 L of purified water and 10 L of malt filtrate were added while stirring. The glutinous rice was liquefied by heating sufficiently for 3 hours, and when the liquefaction was completed, the enzyme was inactivated by heating to 95° C., followed by cooling with 2.5 kg of red pepper powder, 0.7 kg of meju powder and 7.5 kg of sun salt. After the cooling was completed, the prepared red pepper paste was put in a sterilized jar, wrapped with cotton, and closed with a lid to store at room temperature.

1-2. Improved soy sauce for sauce

1.8 kg of sea salt was dissolved in 10 L of purified water and purified for one day. After adding 3 kg of improved meju to the jar, 10 L of purified brine was added, wrapped with cotton, and the lid closed. After immersion, the brine was evenly immersed by inverting it three times every week. After 3 inversions, fermentation was carried out at room temperature for 12 months (total nitrogen content (T/N): 1.8).

1-3. Sauce sauce manufacturing

The purchased anchovies and sun salt were mixed at a weight ratio of 75:25 (w/w), placed in a jar, pressed to prevent air from entering, and then sprayed with sun salt on the surface. Wrapped with cotton and closed with a lid, fermented at room temperature for more than 12 months (T/N (total nitrogen content): 1.8).
The prepared sauce for fish sauce was mixed with the improved soy sauce prepared in Example 1-2 and the weight ratio (w/w) of 2 (fish sauce):8 (improved soy sauce), and 1% alcohol was added, at a rate of 1 hr/day. Fish and odor were removed by spray stirring for 10 days. When the mixture of fish sauce and refined soy sauce added with fish sauce was removed and the odor was removed, it was left for 3 days to precipitate the precipitate naturally. After the sedimentation was completed, the precipitate was filtered by passing through a filter cloth (air permeability: 0.8 cm 2 /cm 2 /sec) in the filtration device to prepare fish sauce.

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1-4. Preparation of plum extract for sauce

The purchased plums were washed clean and mixed with sugar in a 1:1 weight ratio (w/w) to form a layer in the jar, but sprinkled with sugar between the layers. After filling the jar, the top was sprinkled with sugar. After wrapping with cotton and closing the lid, it was fermented at room temperature for 12 months, and after about 3 days, it was inverted 3 times to be evenly fermented.

<Example 2> Preparation of sauce containing fish sauce and red pepper paste

The plum extract of Example 1 was mixed with the red pepper paste of Example 1 at 3.5% by weight, followed by secondary fermentation for 60 days in a jar. The second fermented red pepper paste and the fish sauce of Example 1 were mixed at 3% by weight, and heat-treated at 78°C to improve storage.

The prepared sauce was added by adjusting the capsaicin content in three steps so that the spiciness could be selected according to preference.

<Example 3> Source characteristics analysis containing fish sauce and red pepper paste

The source prepared in Example 2 was analyzed for total nitrogen content (T/N), number of bacteria, salinity, color, and fish.

T/N (w/v%) was measured using the Kjeldahl method. Specifically, sulfuric acid was added to the sample (source) to heat-concentrate to decompose organic nitrogen, and then an alkaline solution was added, followed by the ammonium salt as NH3. After being advantageously absorbed in an acidic solution, the content of nitrogen was measured by quantifying the absorbed NH3 by titration.

The number of bacteria (CFU/ml) is 10. It was measured according to the general test method, 3. Microbial test method.

Salinity (w/w%) was analyzed using a salinity analyzer (CHA-600, EBU-610-20B, KOTO ELECTRONICS MFG. CO. LTD., Japan).

Chromaticity (ΔE) was measured with a colorimeter (CR-400, KONICA MINOLTA, Japan).

Fish odor was analyzed by sensory evaluation using a 5-point scale for the intensity of odor/odor in 40 trained panels.

As a result, it was confirmed that the sauce containing fish sauce and red pepper paste had a high T/N value, excellent umami taste, significantly low number of bacteria, low salinity, excellent color, and almost no fish smell.

Claims (5)

Mixing 3.5 parts by weight of plum extract with 100 parts by weight of red pepper paste;
Preparing the fermented red pepper paste by fermenting the mixed red pepper paste and plum extract for 60 days;
Mixing 3 parts by weight of fish sauce with 100 parts by weight of the prepared fermented red pepper paste; And
In the method for producing a sauce containing fish sauce and hot pepper paste comprising; heat-treating the mixed fermented red pepper paste and fish sauce at 78 ℃,
The fish sauce is
Mixing fish sauce and improved soy sauce in a weight ratio of 1:8 to 5:8;
Adding 0.5 to 1.5% by weight of alcohol to the mixture of fish sauce and improved soy sauce, and stirring and stirring the mixture of fish sauce and improved soy sauce to which the spirit is added at a rate of 10 minutes to 2 hours/day for 7 to 10 days; And
Filtering the precipitate; is prepared including;
The source containing the fish sauce and red pepper paste, the total nitrogen content (T / N) is 0.5 ~ 2w / v%, the method of producing a sauce containing fish sauce and red pepper paste, characterized in that the salinity is 1 ~ 6w / w%. delete A sauce containing soy sauce and red pepper paste prepared by the method of claim 1. delete delete

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