KR102279926B1 - Hot pepper paste sauce composition using onion, paprika and tomato, and manufacturing of method thereof - Google Patents

Abstract

The present invention relates to a novel red pepper paste sauce composition using onion, paprika and tomato with improved consumer preference, containing a large amount of functional ingredients such as quercetin, total flavonoids and total phenol, and improved storability, and a method for preparing the same.

Description

Gochujang sauce composition using onion, paprika and tomato, and manufacturing method thereof {HOT PEPPER PASTE SAUCE COMPOSITION USING ONION, PAPRIKA AND TOMATO, AND MANUFACTURING OF METHOD THEREOF}

The present invention relates to a red pepper paste sauce composition and a method for preparing the same, and more particularly, to a red pepper paste sauce composition using onion, paprika and tomato, and a method for preparing the same.

Conventional onion is one of Korea's representative spices and has been used as a flavoring seasoning for a long time due to its unique flavor and pungent taste. As a component, it contains flavonoids quercetin, quercetrin, rutin, etc. It is widely known for its antioxidant action, reducing the activity of carcinogens, and inhibiting the enzymes of cancer cells. In addition, onions are currently grown all over the country, and domestic production has been steadily increasing since 1990. In 2007, 1,213 thousand tons, an increase of 36.4% compared to the previous year, was produced, and about 10% of the onion produced was used as processed products. there is.

However, the price of these onions varies greatly depending on the cultivated area and crop conditions, and in case of overproduction, consumption measures and storage methods are a problem. In particular, under inappropriate storage conditions, the loss of taste and aroma is severe and spoilage occurs. Since it is easy to appear, the development of processed products is urgently required to improve these problems, and in recent years, the development of processed products using onions has been actively carried out.

On the other hand, the function and importance of food are changing according to the trend and necessity of the times. Accordingly, the importance of sensory factors such as color, flavor, and taste is gradually increasing. From this point of view, a sauce is a kind of seasoning that mixes various ingredients to make it go well with food, and plays an important role in improving the taste of food and giving it color to promote appetite and aid digestion.

As the global sauce market is gradually reaching saturation, products with various tastes and flavors are being released actively, and as interest in spicy taste increases, Korean gochujang is attracting attention.

Korean gochujang has a history of more than 300 years as a spice seasoning that harmonizes spicy, sweet, and umami. It is a fermented food using red pepper powder, glutinous rice, and soybeans. It contains various nutrients such as capsaicin, protein, peptide, sugar, carotene, and vitamins. As an excellent seasoning food, it can be said that the use value is as high as that of Western sauces such as chili, tabasco and tomato ketchup. In addition, it is not only essential for the globalization of Korean food, but also has great development value as a sauce product that meets the tastes of people around the world.

Meat seasoning accounts for more than 50% of all Korean sauces (46.3 billion won as of 2014), but the proportion is decreasing. Instead, the sales of the sauce market are increasing as various types of sauce products such as stir-fry, stew, and stew are increasing. .

According to the Food Standards Standards for sauces, appearance, coliform group (n=5, c=1, m=0, M=10), number of bacteria (n=5, c=0, m=0, limited to sterilized products), tar It is prescribed as a dye (not to be detected) and a preservative (0.2 g/kg or less as paraoxybenzoic acid). As described above, since the microbial specification of the sauce should be strengthened and preservatives other than paraoxybenzoic acid should not be detected, a sauce with improved storage stability using tomatoes and paprika was developed in order to enhance functional properties and consumer palatability as well as onion concentrate with antibacterial and preservative power. .

Korean Patent Laid-Open Publication No. 10-2004-0016233 A1

The problem to be solved by the present invention is improved consumer preference, contains a large amount of functional ingredients such as quercetin, total flavonoids and total phenol, and a novel red pepper paste sauce composition using onion, paprika and tomato with improved storage properties and a method for manufacturing the same provides

Another problem to be solved by the present invention is to provide a red pepper paste sauce composition using the onion, paprika and tomato as a meat sauce.

The red pepper paste sauce composition containing at least red pepper paste and seasoning ingredients according to the present invention provides a red pepper paste sauce composition comprising onion concentrate, paprika and tomato mixed powder on a paste of the red pepper paste sauce composition.

According to the present invention, the gochujang sauce composition containing the onion concentrate, paprika and tomato powder on the paste of the gochujang sauce composition may further contain an onion peel extract on the paste. By further including an onion peel extract, it is possible to significantly increase the content of the functional ingredients of the gochujang sauce composition.

Sauce is a kind of seasoning that goes well with food by mixing various ingredients, and plays an important role in improving the taste of food and giving it color to increase appetite and help digestion.

Seasoning ingredients, for example, sugar, starch syrup, oligosaccharide, onion, garlic, red pepper powder, soy sauce, ginger, plum syrup, salt, plum syrup, sesame oil, pepper powder, chopped green onion, pear, apple, mirin, etc. It may be a mixed component of the possible components. Preferably, the seasoning component may be at least one mixed component selected from the group consisting of white sugar, starch syrup, onion, garlic, red pepper powder, soy sauce, ginger and mirin.

Onion (Allium cepa L.) is a perennial plant belonging to the family Liliaceae and is widely used as vegetables and spices in both East and West. It is known to contain allylpropyldisulfide and diallyldisulfide. Studies on the efficacy of onions include various research reports on heavy metal detoxification, antibacterial effect, blood sugar lowering effect, cardiovascular disease prevention effect, xanthine oxidase inhibitory action, antioxidant action, and anticancer effect.

According to the present invention, the onion concentrate maintains the original physical properties of onion juice as much as possible, and has improved sugar content and preference through a low degree of concentration. The onion concentrate may be extracted from the whole onion including both the flesh and skin of the onion. Generally, onion skins are not easy to consume raw due to their bad texture, so it is difficult to use them as ingredients. However, antioxidant components such as quercetin are contained in a large amount in the skin rather than in the onion flesh, contribute to improving the flavor and quality of the sauce, and when extracted as a liquid, it is easy to use, so it can be added to the red pepper paste sauce to show an excellent effect.

According to an embodiment of the present invention, the onion concentrate may have a soluble solid content of 10° to 80° Brix. Preferably, it may be 40° to 70° Brix. Even more preferably, it may be about 60° Brix.

When the onion concentrate exceeds the above range, the concentration efficiency is not good compared to the time of concentration, and the viscosity is also too strong, so it is not efficient to use in a red pepper paste sauce composition. In addition, the working efficiency when adding the onion concentrate is also lowered. If it is less than the above range, the improvement effect of taste, functionality and storage properties is insignificant. According to the present invention, when the onion concentrate was included at about 60° Brix, it was confirmed that the nutritional component, functional component and antioxidant power were the highest.

According to an embodiment of the present invention, when 100 parts by weight of red pepper paste is used, the onion concentrate may be included in an amount of 3 to 30 parts by weight, preferably 10 to 20 parts by weight, and even more preferably 16 to 17 parts by weight.

When the onion concentrate is less than 3 parts by weight, the effect of improving taste, functionality and storage properties is insignificant, and when the onion concentrate exceeds 30 parts by weight, the preference may decrease due to the strong onion odor. According to the present invention, it was confirmed that when the onion concentrate was included in an amount of about 4 to 6% by weight, preferably about 5% by weight, the highest score was obtained in the sensory evaluation evaluating the appearance, smell, taste, overall preference, etc.

Paprika (Capsicum annuum Var. angulosum) is an annual plant of Solanaceae, Capsicum, and Anmuum, and contains a large amount of carotenoids such as capsanthin and capsorubin, and is rich in vitamin A and vitamin C. Tocopherol, carotenoid, and vitamin C that make up paprika are highly regarded as antioxidants. The carotenoid contained in paprika is a group of natural pigments that are red, yellow or purple, and are actively used industrially in various fields such as medicine, food, and feed. Red paprika mainly contains red pigment, a kind of carotenoid called capsanthin. Therefore, it has the advantage of being able to expect the effect of enhancing redness when added to meat products.

Tomato (Lycopersicon esculentum Mill.) is one of the fruits that are widely cultivated and consumed worldwide. About 90% of it is water and contains a lot of carotene and vitamin C. It contains vitamins A1, B2, B3 (nicotinic acid), It contains large amounts of flavonoids such as B6, K, M (folic acid) and rutin. In addition, it exhibits various effects such as inhibition of arteriosclerosis, strengthening of capillaries, regulation of circadian rhythm and recovery from fatigue, digestion promotion, skin beauty, and brain cell function promotion. It has been proven to be effective in preventing adult diseases such as diabetes, so it is recommended to be consumed.

The paprika and tomato may be used in powder form. When using paprika and tomato as a living organism, it is difficult to store, and when used in powder form, it is powdered like red pepper powder and is preferable as a raw material for standardizing the production of a sauce composition. In addition, by heat treatment during drying, pungency and sweetness may be increased compared to when used as a living organism, thereby increasing palatability.

According to an embodiment of the present invention, the mixed powder of paprika and tomato may be mixed in a weight ratio of 1:5 to 5:1. Preferably, it may be blended in a weight ratio of 1:3 to 3:1. Even more preferably, it may be blended in a weight ratio of 1:1. When paprika powder and tomato powder were mixed in a weight ratio of 1:1, it was confirmed that they exhibit a synergistic effect with each other in terms of functionality and sensory.

According to an embodiment of the present invention, when 100 parts by weight of the red pepper paste is used, the mixed powder of paprika and tomato is included in 3 to 20 parts by weight, preferably 7 to 15 parts by weight, and even more preferably 9 to 11 parts by weight. can

When the mixed powder of paprika and tomato is less than 3 parts by weight, the effect of improving taste, functionality and storage properties is insignificant. If the mixed powder of paprika and tomato is more than 20 parts by weight, the spicy taste of gochujang is excessively reduced, so it cannot be used for the original purpose of the sauce. According to the present invention, when the mixed powder of paprika and tomato was included in 3% by weight, the nitrite scavenging ability was the highest, and it was confirmed that it received the highest score in the sensory evaluation evaluating appearance, odor, taste, overall preference, etc. .

In one embodiment of the present invention, the onion peel extract may be included in an amount of 20 to 40 parts by weight, preferably 25 to 35 parts by weight, and even more preferably 30 to 35 parts by weight when 100 parts by weight of red pepper paste is used.

The onion peel extract is preferably added because it improves the taste of the gochujang sauce and improves color.

According to an embodiment of the present invention, the red pepper paste sauce composition includes 100 parts by weight of red pepper paste, 3 to 30 parts by weight of onion concentrate; 3 to 20 parts by weight of paprika and tomato mixed powder; 20-40 parts by weight of onion peel extract; 20-30 parts by weight of sugar; 10-40 parts by weight of starch syrup; Onion 30-60 parts by weight; garlic 30-60 parts by weight; Red pepper powder 5-8 parts by weight; 3 to 5 parts by weight of soy sauce; It may include 5 to 8 parts by weight of ginger and 7 to 12 parts by weight of mirin.

According to another embodiment of the present invention, the red pepper paste sauce composition includes 100 parts by weight of red pepper paste, 10 to 20 parts by weight of onion concentrate; 7-15 parts by weight of paprika and tomato mixed powder; 25-35 parts by weight of onion peel extract; 24 to 28 parts by weight of sugar; 25-40 parts by weight of starch syrup; Onion 40-50 parts by weight; garlic 30-50 parts by weight; Red pepper powder 5-8 parts by weight; 3 to 5 parts by weight of soy sauce; 5 to 8 parts by weight of ginger and 7 to 12 parts by weight of mirin may be included.

According to a more preferred embodiment of the present invention, the red pepper paste sauce composition includes 100 parts by weight of red pepper paste, 16 to 17 parts by weight of onion concentrate; 9 to 11 parts by weight of paprika and tomato mixed powder; 30 to 35 parts by weight of onion peel extract; 25-27 parts by weight of sugar; 35-37 parts by weight of starch syrup; Onion 42-44 parts by weight; 38 to 42 parts by weight of garlic; Red pepper powder 6-7 parts by weight; 3 to 4 parts by weight of soy sauce; It may include 6-7 parts by weight of ginger and 8-10 parts by weight of mirin.

Also, the present invention

1) preparing red pepper paste paste by stirring red pepper paste and onion concentrate;

2) adding paprika and tomato mixed powder to red pepper paste paste; 3) adding a seasoning component to the red pepper paste paste of 2) and heating and stirring to prepare a red pepper paste sauce composition; and

4) Sterilizing the red pepper paste sauce composition of 3), comprising at least red pepper paste and seasoning ingredients, a method of producing a red pepper paste sauce composition containing a mixed powder of onion concentrate, paprika and tomato on a paste of the red pepper paste sauce composition provides

According to the present invention, 2) the step of adding and stirring the onion peel extract before adding the paprika powder and tomato powder to the red pepper paste paste may be further included.

According to the present invention, the step of preparing red pepper paste paste by stirring the red pepper paste and onion concentrate of 1) may be performed under stirring conditions commonly used in the production of red pepper paste sauce.

Preferably, 100 parts by weight of red pepper paste may be used, and 3 to 30 parts by weight of 10° to 80° Brix of onion concentrate is put into a dispersion tank to prepare red pepper paste paste. Preferably, it may be stirred for 1 to 1 hour at 80 °C to 120 °C at 130 to 200 RPM. Even more preferably, it may be stirred for 20 minutes to 40 minutes at 90 °C to 100 °C at 150 to 180 RPM.

According to the present invention, the onion concentrate may be agitated and extracted together with onion skin and onion meat. When making with onion skins rather than making a concentrate with onion flesh alone, functional ingredients such as quercetin contained in large amounts in onion skins may be further contained.

According to one embodiment of the present invention, the onion concentrate may be a filtrate obtained by adding 1 to 2 parts by weight of water based on 50 parts by weight of onion flesh and skin, extracting at 80 to 115° C. for 2 to 12 hours, and then filtering, preferably It may be a filtrate obtained by adding 1.5 to 2 parts by weight of water based on 50 parts by weight of onion flesh and skin, extracting at 100 to 110° C. for 8 to 12 hours, and then filtering. The extraction temperature and extraction time may vary depending on the content ratio of water to be added.

According to one embodiment of the present invention, the onion concentrate may have a soluble solids content of 10° to 80° Brix, preferably 40° to 70° Brix, and more preferably, 60° Brix.

According to an embodiment of the present invention, the onion concentrate may be included in an amount of 3 to 30 parts by weight, preferably 10 to 20 parts by weight, and even more preferably 16 to 17 parts by weight when 100 parts by weight of red pepper paste is used.

When the onion concentrate is less than 3 parts by weight, the effect of improving taste, functionality and storage properties is insignificant, and when the onion concentrate exceeds 30 parts by weight, the preference may decrease due to the strong onion odor. According to the present invention, it was confirmed that when the onion concentrate was included in an amount of 5% by weight, the highest score was obtained in the sensory evaluation in which appearance, odor, taste, and overall preference were evaluated.

According to the present invention, the step of 2) adding and stirring the onion peel extract before adding the mixed powder of paprika and tomato to the red pepper paste paste may be performed under stirring conditions commonly used in the production of red pepper paste sauce.

In one embodiment of the present invention, the onion peel extract may be a filtrate obtained by adding 10 to 50 parts by weight of water based on 1 part by weight of onion peel, extracting at 80 to 115° C. for 2 to 12 hours, and then filtering, preferably onion peel 1 30 to 45 parts by weight of water based on parts by weight, extracted at 100 to 110° C. for 3 to 6 hours, and then filtered may be a filtrate. The extraction temperature and extraction time may vary depending on the content ratio of water to be added.

In one embodiment of the present invention, the onion peel extract may contain 20 to 40 parts by weight, preferably 25 to 35 parts by weight, and even more preferably 30 to 35 parts by weight.

The onion peel extract is preferably added because it improves the taste of the gochujang sauce and improves color.

According to the present invention, the step of adding the mixed powder of paprika and tomato of 2) to the red pepper paste paste may be performed under stirring conditions commonly used in the production of red pepper paste sauce.

In one embodiment of the present invention, the mixed powder of paprika and tomato may be performed under conventional powdering conditions. Preferably, the paprika powder may be dried and pulverized at 30 to 80° C. for 50 to 100 hours with respect to the raw paprika. The tomato powder may be dried and then pulverized at 30 to 80° C. for 50 to 100 hours with respect to the tomato raw material. Dry pulverization may be performed under conventional pulverization conditions.

According to an embodiment of the present invention, the mixed powder of paprika and tomato may be mixed in a weight ratio of 1:5 to 5:1. Preferably, it may be blended in a weight ratio of 1:3 to 3:1. Even more preferably, it may be blended in a weight ratio of 1:1.

According to an embodiment of the present invention, when the weight of red pepper paste is 100, the mixed powder of paprika and tomato is included in 3 to 20 parts by weight, preferably 7 to 15 parts by weight, even more preferably 9 to 11 parts by weight. can

When the mixed powder of paprika and tomato is less than 3 parts by weight, the effect of improving taste, functionality and storage properties is insignificant. If the mixed powder of paprika and tomato is more than 20 parts by weight, the spicy taste of gochujang is excessively reduced, so it cannot be used for the original purpose of the sauce. According to the present invention, when the mixed powder of paprika and tomato was included in 3% by weight, the nitrite scavenging ability was the highest, and it was confirmed that it received the highest score in the sensory evaluation evaluating appearance, odor, taste, overall preference, etc. .

According to the present invention, the step of preparing a red pepper paste sauce composition by adding a seasoning component to the red pepper paste paste of 2) and heating and stirring in 3) may be performed under stirring conditions commonly used in the production of red pepper paste sauce.

According to an embodiment of the present invention, the seasoning ingredients include, for example, sugar, starch syrup, oligosaccharide, onion, garlic, red pepper powder, soy sauce, ginger, plum syrup, salt, plum syrup, sesame oil, pepper powder, chopped green onion, pear, apple , and may be a mixed component such as mirin. Preferably, the seasoning component may be at least one mixed component selected from the group consisting of white sugar, starch syrup, onion, garlic, red pepper powder, soy sauce, ginger and mirin.

In the step 3), when 100 parts by weight of red pepper paste, 3 to 30 parts by weight of onion concentrate; 3 to 20 parts by weight of paprika and tomato mixed powder; 20-40 parts by weight of onion peel extract; 20-30 parts by weight of sugar; 10-40 parts by weight of starch syrup; Onion 30-60 parts by weight; garlic 30-60 parts by weight; Red pepper powder 5-8 parts by weight; 3 to 5 parts by weight of soy sauce; 5 to 8 parts by weight of ginger and 7 to 12 parts by weight of mirin may be included in the red pepper paste paste and stirred.

According to another embodiment of the present invention, the red pepper paste sauce composition includes 100 parts by weight of red pepper paste, 10 to 20 parts by weight of onion concentrate; 7-15 parts by weight of paprika and tomato mixed powder; 25-35 parts by weight of onion peel extract; 24 to 28 parts by weight of sugar; 25-40 parts by weight of starch syrup; Onion 40-50 parts by weight; garlic 30-50 parts by weight; Red pepper powder 5-8 parts by weight; 3 to 5 parts by weight of soy sauce; 5 to 8 parts by weight of ginger and 7 to 12 parts by weight of mirin may be included in the red pepper paste paste and stirred.

According to a more preferred embodiment of the present invention, the red pepper paste sauce composition includes 100 parts by weight of red pepper paste, 16 to 17 parts by weight of onion concentrate; 9 to 11 parts by weight of paprika and tomato mixed powder; 30 to 35 parts by weight of onion peel extract; 25-27 parts by weight of sugar; 35-37 parts by weight of starch syrup; Onion 42-44 parts by weight; 38 to 42 parts by weight of garlic; Red pepper powder 6-7 parts by weight; 3 to 4 parts by weight of soy sauce; 6-7 parts by weight of ginger and 8-10 parts by weight of mirin may be included in the red pepper paste paste and stirred.

According to the present invention, the step of sterilizing the red pepper paste sauce composition of 3) of 4) may be performed under sterilization conditions commonly used in the production of red pepper paste sauce. Preferably, it may be sterilized at 80° C. to 100° C. for 1 minute to 1 hour. More preferably, it may be sterilized within 30 minutes at 90 ℃ to 100 ℃.

Addition of onion concentrate, onion peel extract, and mixed powder of paprika and tomato improves the preservation and storage stability of red pepper paste sauce, increases functional ingredients such as total phenol, total flavonoids and quercetin, and increases flavor to increase taste. It is preferable because it provides an improved red pepper paste sauce composition.

In addition, the present invention provides a red pepper paste sauce composition prepared by the above method. The red pepper paste sauce composition prepared by the manufacturing method according to the present invention has excellent flavor and contains a large amount of functional ingredients such as flavonoids, phenols, and quercetin. In addition, due to the recent strengthening of the microbial specification of the sauce, while satisfying the condition that preservatives other than paraoxybenzoic acid should not be detected, the onion concentrate with antibacterial and preservative powers, at the same time, to enhance functional properties and consumer preference, Bacterial growth using tomatoes and paprika It is low and has excellent storage stability.

In addition, the present invention provides a red pepper paste sauce composition for meat comprising the red pepper paste sauce composition prepared by the above method.

The red pepper paste sauce composition for meat according to the present invention uses onion concentrate, paprika and tomato having antibacterial and preservative power, and has excellent storage stability compared to the existing red pepper paste sauce composition for meat in terms of physicochemical and microbiological aspects.

The red pepper paste sauce composition according to the present invention has excellent flavor and contains a large amount of functional ingredients such as flavonoids, phenols, and quercetin. In addition, due to the recent strengthening of the microbial standard of the sauce, while satisfying the condition that preservatives other than paraoxybenzoic acid should not be detected, tomato and paprika that have antibacterial and antibacterial properties as well as onion concentrate with antibacterial and preservative powers are used to enhance functional properties and consumer preference. Therefore, it has excellent storage stability.

1 is a view showing a process for preparing an onion concentrate added to a red pepper paste sauce composition according to the present invention.
Figure 2 is a view showing a process for preparing the onion peel extract added to the gochujang sauce composition according to the present invention.
3 is a view showing the manufacturing process of the mixed powder of paprika and tomato added to the red pepper paste sauce composition according to the present invention.
4 is a diagram schematically showing the entire manufacturing process of the red pepper paste sauce composition according to the present invention.
Figure 5 shows the results of visually observing red pepper paste according to the addition ratio of the mixed powder of paprika and tomato (0 wt%, 3 wt%, 6 wt%, respectively) in which paprika powder and tomato powder are mixed in 1:1 It is also

Recently, as awareness of local culture and specificity and value evaluation of intangible assets has become more important, they are seeking to establish a unique identity for the region and, through this, are trying to express regional differentiation. The identity of a region can be more concrete only when the region has a uniqueness that is different from other regions and uniqueness. In highlighting the uniqueness and uniqueness of the region, local specialties, which boast superior quality over products from other regions, play a major role and are directly related to the income improvement of local residents. It also has the effect of enhancing the affinity of Recently, consumers' pursuit of various values for food, such as safety, luxury, convenience, and health, demand new changes in food production and processing. Compared to the past when food selection and consumption were simple, the era of 10 people and 10 colors has come.

The red pepper paste sauce composition according to the present invention has a very high possibility of being used as a functional food according to the diversification of consumer preferences at a time when it is urgently needed to develop various processed foods for improving the added value of onions and securing a stable income source for farms.

The inventors of the present invention use local specialties to satisfy the condition that preservatives other than paraoxybenzoic acid should not be detected due to the recent strengthening of the microbial specification of the sauce, while at the same time improving the functional properties and consumer preference with onion concentrates with antibacterial and preservative power. After research to develop a new red pepper paste sauce with excellent storage stability using tomatoes and paprika, the present invention was completed.

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

Example 1. Preparation of onion concentrate, onion skin extract, paprika and tomato mixed powder added gochujang sauce

Example 1-1. Preparation of onion concentrate

After trimming 30 kg of onion raw material including onion flesh and onion skin, it was mixed with 1 L of distilled water and stirred, extracted and compressed at 108° C. for 10 hours and 30 minutes. The extract was sterilized to prepare 10° Brix onion juice. The prepared onion juice was concentrated to prepare onion concentrates of 10°, 30°, and 60° Brix.

The onion concentrate preparation process is shown in FIG. 1 .

Example 1-2. Preparation of onion peel extract

After trimming 1.15 kg of onion skins, 43.2 L of distilled water was added, extracted and filtered at 105° C. for 4 hours and 30 minutes to prepare an onion skin extract.

The onion peel extract preparation process is shown in FIG. 2 .

Examples 1-3. Preparation of mixed powder of paprika and tomato

After washing 1 kg of paprika, it was cut and equilibrated. After drying at 50° C. for 72 hours, the dried product was pulverized to prepare 63 g of paprika powder.

After washing 1 kg of tomatoes, cut and equilibrated. After drying at 50° C. for 72 hours, the dried product was pulverized to prepare 65 g of tomato powder.

Paprika powder and tomato powder were mixed in a 1:1 ratio to prepare a mixed powder of paprika and tomato in a yield of 6.4%.

The manufacturing process of the mixed powder of paprika and tomato is shown in FIG. 3 .

Examples 1-4. Preparation of red pepper paste sauce with onion concentrate, onion peel extract, paprika and tomato mixed powder added

27 to 32% by weight of red pepper paste, and 5% by weight of an onion concentrate of 60° Brix were put into a dispersion tank, and stirred together with 10% by weight of onion peel extract to prepare a red pepper paste paste. 0 wt%, 3 wt%, and 6 wt% of the mixed powder of paprika and tomato obtained by mixing paprika powder and tomato powder in a 1:1 ratio were added to the prepared red pepper paste paste. Here, 8 wt% of white sugar, 11 wt% of starch syrup, 13 wt% of onion, 12 wt% of garlic, 2 wt% of red pepper powder, 1 wt% of soy sauce, 2 wt% of ginger, and 3 wt% of mirin are added and heated and stirred. to prepare a red pepper paste sauce composition. It was sterilized at 95° C. for 30 minutes in the mixing tank.

The entire manufacturing process of the red pepper paste sauce composition is schematically shown in FIG. 4 .

Red pepper paste according to the addition ratio of paprika and tomato mixed powder (0 wt%, 3 wt%, and 6 wt%, respectively) in which paprika powder and tomato powder were mixed in 1:1 is shown in FIG. 5 .

Example 2. Evaluation of quality and functional properties of onion concentrate

In order to evaluate the quality and functional characteristics of the onion concentrate, residual pesticides, heavy metals, number of bacteria, general components, color, functional component content, antioxidant and antibacterial activity were measured.

Pesticide residues were measured using a method for analyzing harmful substances such as agricultural products, and simultaneous multi-component analysis using GC and LC and multi-component analysis using LC-MS/MS and GC-MS/MS were used. Heavy metals were measured using the toxic substances test method and heavy metal test method in the 9th general test method of the Food Codex. The number of bacteria was in accordance with the Food Standards Test Method for General Bacteria, and it is shown in Table 1.

The pH and chromaticity of the onion concentrate were measured using a pH meter (pH 900, Precisa Co, Swiss) and a colorimeter (CM-3600d, Mnolta, Tokyo, Japan), respectively, to measure L (brightness), a (redness), b (yellow). Figure) was expressed as a value, and each sample was repeatedly measured 5 times and expressed as an average value. The L, a, and b values of the standard white board used at this time were 98.90, -0.10, and -0.35, respectively. This is shown in Table 3.

Total phenol and total flavonoids were measured using Folin-Denis method and NFRI method. Quercetin was analyzed using HPLC. This is shown in Table 4.

As can be seen in Table 1, the residual pesticide, heavy metal, and microorganism test results for the onion peel extract used to enhance the functionality of the onion concentrate and the sauce, respectively, it was confirmed that the stability was secured by non-detection (cadmium is below the standard). there was.

As can be seen in Tables 2 to 4, as the onion concentration increases, soluble solids, nutrients (crude protein, crude fat, crude flour, sugar), functional ingredients (total phenol, total flavonoids, quercetin), antioxidant power (DPPH) The radical scavenging ability, SOD-like activity), etc., showed a tendency to increase, and the L value (brightness) among pH and chromaticity showed a tendency to decrease.

As a result, it was confirmed that when the onion concentrate was 60°Brix, the nutritional component, functional component and antioxidant power were the highest.

Example 3. Stability Investigation of Mixed Powder of Paprika and Tomato

320 kinds of residual pesticide components and lead, arsenic, cadmium, foreign substances, etc. were investigated for the mixed powder of paprika and tomato, and it is shown in Table 5.

The measurement method is the same as the method used in the measurement of residual pesticides, heavy metals, and bacteria in the onion concentrate in Example 2.

Table 5. Results of pesticide residues, heavy metals, foreign substances and microorganisms in the mixed powder of paprika and tomato

As can be seen in Table 5, the residual pesticide, heavy metal, and microorganism test results for the onion peel extract used to enhance the functionality of the onion concentrate and the sauce, respectively, were non-detectable (cadmium was below the standard), so it was confirmed that the stability was secured. there was.

Table 6 shows 320 pesticide residue analysis items.

Example 4. Quality characteristics, functional components, antioxidant activity, nitrite scavenging ability, microbial change during storage of onion concentrate, onion peel extract, paprika and tomato mixed powder addition according to the addition ratio of paprika powder and tomato powder

Solid content, sugar content, total acid, pH, viscosity, and color were measured according to the mixing ratio of paprika and tomato.

Measurement of pH and chromaticity is the same as the method of measuring pH and chromaticity of the onion concentrate in Example 2.

Sugar content and viscosity of the red pepper paste sauce composition were measured with a sugar content meter (Master, Atago, Japan) and a viscometer (Bostwick consistometer, CSC Scientific Co., U.S), respectively.

Table 7. Addition of mixed powder of paprika and tomato, onion concentrate, onion peel extract, and paprika and tomato mixture by ratio Quality characteristics of red pepper paste sauce

As shown in Table 7, as the mixing ratio of paprika and tomato increased, sugar content increased and pH decreased. As for the viscosity of the gochujang sauce composition, the gel stability decreased as the mixing ratio of paprika and tomato increased. As for color, as the mixing ratio of paprika and tomato increases, redness and yellowness increase and whiteness decreases. Visually, when the mixing ratio of paprika and tomato is 3% by weight, appetite is increased. The color pattern was shown.

Total phenol, total flavonoids, lycopene, and capsaicin contents were measured according to the mixing ratio of paprika and tomato. The method for measuring total phenol and cholflavonoid content is the same as in Example 2.

Table 8. Addition of mixed powder of paprika and tomato, onion concentrate, onion peel extract, and paprika and tomato by mixing ratio Functional Ingredients of Gochujang Sauce

As can be seen in Table 8, as the mixing ratio of paprika and tomato increased, total phenol and flavonoids increased significantly, and the contents of capsaicin and dihydrocapsaicin decreased.

^{DPPH radical scavenging activity, Fe 2+} cheating activity, linoleic acid peroxidation inhibitory activity, and nitrite scavenging activity were measured according to the mixing ratio of paprika and tomato powder.

Table 9. Addition of mixed powder of paprika and tomato, onion concentrate, onion peel extract, and paprika and tomato by ratio Antioxidant activity and nitrite scavenging activity of red pepper paste sauce

As can be seen in Table 9, DPPH radical scavenging activity and linoleic acid peroxidation inhibitory activity related to antioxidant activity were higher as the addition ratio of the mixed powder of paprika and tomato increased, and when the addition ratio of the mixed powder of paprika and tomato was 3% by weight , had the highest nitrite scavenging ability.

The number of general bacteria and E. coli group were measured according to the mixing ratio of paprika and tomato, and are shown in Table 10. The number of bacteria was measured according to the Food Standards Test Method for General Bacteria.

Table 10. Addition of mixed powder of paprika and tomato, onion concentrate, onion peel extract, and paprika and tomato by ratio Microbial change during storage of red pepper paste sauce (30 ± 5℃)

As can be seen in Table 10, it was confirmed that the storage stability of the red pepper paste sauce was excellent without a large increase in the number of bacteria even when the powder component was added.

Example 5. Sensory evaluation of onion concentrate, onion concentrate, onion peel extract, paprika and tomato mixed powder addition according to the onion concentrate and paprika and tomato mixed powder addition ratio

For sensory evaluation, the purpose and purpose of this study were explained to 20 people, and sensory evaluation was conducted after education related to the sensory test was conducted. All five samples to be tested were presented with water in a white plate so that the red pepper paste sauce composition could be observed well. After examining each sample, be sure to rinse your mouth with water before evaluating other samples, and sensory evaluation was performed using a 9-point symbolic scale (very good (9 points), average (5 points), very bad (1 point)). carried out.

Example 5-1. Sensory evaluation of red pepper paste sauce with onion concentrate, onion peel extract, paprika and tomato mixed powder added according to onion concentrate addition ratio

According to the addition ratio of 60 ° Brix onion concentrate, sensory evaluation of red pepper paste sauce was performed, and the results are shown in Table 11.

Table 11. Sensory evaluation of onion concentrate, onion peel extract, paprika and tomato mixed powder added red pepper paste sauce by onion concentrate addition ratio

As can be seen in Table 11, the sensory evaluation, that is, the appearance, smell, taste, and overall preference, all showed the highest score in the red pepper paste sauce to which 5 wt% of onion concentrate of 60°Brix was added.

Example 5-2. To the mixing ratio of paprika and tomato powder Sensory evaluation of red pepper paste sauce with onion concentrate, onion peel extract, paprika and tomato mixed powder added

Table 12. Sensory evaluation of onion concentrate, onion peel extract, paprika and tomato mixed powder added red pepper paste sauce according to paprika and tomato mixed powder addition ratio

As can be seen in Table 12, the sensory evaluation, that is, the appearance, smell, taste, and overall preference, all showed the highest score in the red pepper paste sauce in which the mixed powder of paprika and tomato was added at 3% by weight.

When all the above contents are put together, onion concentrate containing about 3% by weight of mixed powder of paprika and tomato, about 5% by weight of onion concentrate, onion peel extract, red pepper paste sauce with mixed powder of paprika and tomato is evaluated as the best became

Its nutritional components are shown in Table 13.

Table 13. Nutritional Facts of Gochujang Sauce with Optimum Paprika and Tomato Mixed Powder and Onion Concentrate

Example 6. Onion concentrate, onion skin extract, paprika and tomato mixed powder added Gochujang sauce used to investigate the quality characteristics of seasoned meat during storage

Onion concentrate, onion peel extract, paprika and tomato mixed powder added. Physicochemical quality changes were measured during storage by investigating the peroxide value and volatile nitrogen of meat used as red pepper paste sauce, and the number of general bacteria and E. coli were measured and stored. The microbial changes in the medium were measured.

Table 14. Quality characteristics of pork seasoned during storage using red pepper paste sauce with onion concentrate, onion peel extract, paprika and tomato mixed powder added by ratio of paprika and tomato mixed powder addition ratio (5 ± 1℃)

As can be seen in Table 14, onion concentrate containing 3 wt% of paprika and tomato mixed powder, 5 wt% onion concentrate, onion peel extract, and paprika and tomato mixed powder added Quality characteristics during storage of seasoned meat seasoned with red pepper paste sauce In terms of physicochemical and microbiological aspects, the effect of extending the storage period by about a week was shown.

Example 7. Confirmation of antibacterial activity of paprika powder and tomato powder

Antimicrobial activity against E. coli and food poisoning bacteria was measured at a concentration of 5000 ug/mL in 80% ethanol extract of paprika powder and tomato powder.

Table 15 Measurement of antibacterial activity against E. coli and food poisoning bacteria at 5000 ug/mL concentration of 80% ethanol extract of paprika and tomato powder

As can be seen in Table 15, paprika powder and tomato powder were confirmed to have high or strong antibacterial activity against E. coli, Staphylococcus aureus, and Bacillus cereus.

From the above description, those skilled in the art to which the present invention pertains will understand that the present invention may be embodied in other specific forms without changing the technical spirit or essential characteristics thereof. In this regard, it should be understood that the embodiments described above are illustrative in all respects and not restrictive. The scope of the present invention should be construed as being included in the scope of the present invention, rather than the above detailed description, all changes or modifications derived from the meaning and scope of the claims described below and their equivalents.

Claims (12)

In the red pepper paste sauce composition containing red pepper paste and seasoning ingredients,
100 parts by weight of red pepper paste, 3 to 30 parts by weight of onion concentrate; 3 to 20 parts by weight of paprika and tomato mixed powder; 20-40 parts by weight of onion peel extract; 20-30 parts by weight of sugar; 10-40 parts by weight of starch syrup; Onion 30-60 parts by weight; garlic 30-60 parts by weight; Red pepper powder 5-8 parts by weight; 3 to 5 parts by weight of soy sauce; Red pepper paste sauce composition comprising 5 to 8 parts by weight of ginger and 7 to 12 parts by weight of mirin. delete delete According to claim 1,
Onion concentrate is a soluble solids content of 10 ° to 80 ° Brix, gochujang sauce composition. According to claim 1,
The mixed powder of paprika and tomato is to be formulated in a weight ratio of 1:5 to 5:1, red pepper paste sauce composition. delete According to claim 1,
The onion concentrate is 10 to 20 parts by weight, red pepper paste sauce composition. According to claim 1,
The mixed powder of paprika and tomato is 7 to 15 parts by weight, red pepper paste sauce composition. 100 parts by weight of red pepper paste, 3 to 30 parts by weight of onion concentrate; 3 to 20 parts by weight of paprika and tomato mixed powder; 20-40 parts by weight of onion peel extract; 20-30 parts by weight of sugar; 10-40 parts by weight of starch syrup; Onion 30-60 parts by weight; garlic 30-60 parts by weight; Red pepper powder 5-8 parts by weight; 3 to 5 parts by weight of soy sauce; 5 to 8 parts by weight of ginger and 7 to 12 parts by weight of mirin; as a method for preparing the red pepper paste sauce composition of claim 1, the method comprising:
1) preparing red pepper paste paste by stirring red pepper paste and onion concentrate;
2) adding paprika powder and tomato powder to red pepper paste paste;
3) adding a seasoning component to the red pepper paste paste of 2) and heating and stirring to prepare a red pepper paste sauce composition; and
4) sterilizing the red pepper paste sauce composition of 3) above; a method of producing a red pepper paste sauce composition comprising a. 10. The method of claim 9,
2) The method for producing a red pepper paste sauce composition, further comprising the step of adding and stirring the onion peel extract before the step of adding the mixed powder of paprika and tomato to the red pepper paste paste. delete A red pepper paste sauce composition for meat comprising the gochujang sauce composition of claim 1.

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