KR102280097B1 - Composition for sauce with hot taste and a method for manufacturing thereof - Google Patents

Abstract

The present invention relates to a composition for spicy sauce and a method for manufacturing the same. The composition for spicy sauce includes 18 to 23 parts by weight of Cheongyang pepper paste, 5 to 10 parts by weight of white vinegar, 5 to 10 parts by weight of Cheongyang peppers, 0.1 to 3 parts by weight of Stevia; 0.1 to 3 parts by weight of refined salt, 0.98 to 4 parts by weight of glucomannan, and 0.01 to 0.02 parts by weight of a preservative with respect to 65 parts by weight of a raw material extract consisting of Cheongyang peppers, pears, apples, pineapples, onions, jujubes, licorices, angelicas, refined salt and purified water.

Description

A composition for spicy sauce and a method for manufacturing the same {COMPOSITION FOR SAUCE WITH HOT TASTE AND A METHOD FOR MANUFACTURING THEREOF}

The present invention relates to a composition for spicy sauce and a method for producing the same, and specifically, to 65 parts by weight of a raw material extract consisting of cheongyang pepper, pear, apple, pineapple, onion, jujube, licorice, angelica, refined salt and purified water, Cheongyang pepper paste 18 to 23 parts by weight, white vinegar 5 to 10 parts by weight, Cheongyang pepper 5 to 10 parts by weight, stevia 0.1 to 3 parts by weight, refined salt 0.1 to 3 parts by weight, glucomannan 0.98 to 4 parts by weight, and preservatives 0.01 to 0.01 It relates to a composition for spicy sauce, characterized in that it contains 0.02 parts by weight, and a method for preparing the same.

Sauce is a kind of seasoning made by mixing various ingredients to enhance the color and texture of food and to add flavor and moisture that go well with the food. As the diet of modern people changes from a diet for maintaining life to a diet for health and self-satisfaction, the nutritional function of food and sensuality such as color, flavor, and taste of food are emphasized. Recently, as the convenience food market has also grown, the food industry's interest in sources and research and development are expanding.

Among the various flavors of the sauce, spicy is the most preferred by Koreans. Specifically, red pepper is mainly processed in the form of red pepper powder, red pepper oil, or red pepper paste to give it a spicy taste and used in food. Capsaicin contained in red pepper seeds and pepper skins is a phytonutrient that gives off a spicy taste. When consumed, it stimulates the sympathetic nerve to activate the metabolism, and stimulates the secretion of endorphins, thereby relieving the stress of eaters. In addition, research results have been reported that the pungent taste of capsaicin has a diet effect in reducing body weight by increasing energy consumption through body temperature generation.

Sauce is prepared in the form of a seasoning prepared as food by mixing with the ingredients, and in the form of a dip sauce that is placed on the table separately from the finished food and eaten by the eater or drinker. Spicy sauce using red pepper in Korea is mainly used for cooking kimchi, stews, steamed, seasoned or stir-fried sauces by adding red pepper powder and gochujang during cooking.

On the other hand, as for the hot sauce in the form of a dip sauce using red pepper, foreign types of red pepper mainly produced abroad, such as chili or Thai pepper, are used, or chili sauce or hot sauce products manufactured using this are used. Accordingly, there is a demand for the development of a spicy sauce that can help farmers by using red pepper produced in Korea and can ensure the freshness and shelf life of the product through the ease of supply and demand of ingredients.

In addition, as the spicy sauce in the form of a dip sauce is mainly prepared in a liquid form to facilitate dipping, research is being conducted to improve the limitation of having a flat texture.

Specifically, as in Prior Art 1 (Republic of Korea Patent No. 10-1256744) and Prior Art 2 (Republic of Korea Patent No. 10-1485088), sauces having a spicy taste using red pepper are being developed.

However, as in the prior art, sauces using red pepper are added with a sugar component that gives 5 to 10% sweetness in order to supplement the intense spicy taste of red pepper. Since most of the spicy sauces on the market have a high sugar content, there is a limit for food and drinkers who need to reduce their sugar intake for weight control or health reasons. To this end, it is necessary to develop a sauce capable of maximally improving the taste, flavor, texture, and functionality of the spicy sauce using red pepper while minimizing the amount of added sugar in the sauce.

(Patent No. 0001) Republic of Korea Patent No. 10-1256744 (Patent No. 0002) Republic of Korea Patent No. 10-1485088

In order to solve the above-mentioned problems, the present invention is to provide a composition for a spicy sauce in which the amount of added sugar is minimized and a method for preparing the same.

Another object of the present invention is to provide a composition for a spicy sauce capable of improving the taste and flavor of a spicy sauce using cheongyang red pepper, and a method for preparing the same.

In addition, the present invention is to provide a composition for a spicy sauce with improved texture while maintaining the original shape of the sauce, and a method for preparing the same.

In addition, the present invention is to provide a composition for a spicy sauce capable of increasing the functionality and sensuality of the sauce by using materials having various effects, and a method for preparing the same.

In order to achieve the above object, one aspect of the present invention is with respect to 65 parts by weight of a raw material extract consisting of cheongyang pepper, pear, apple, pineapple, onion, jujube, licorice, angelica, refined salt and purified water, 18 to 23 parts by weight of cheongyang pepper paste , 5 to 10 parts by weight of white vinegar, 5 to 10 parts by weight of Cheongyang pepper, 0.1 to 3 parts by weight of stevia, 0.1 to 3 parts by weight of refined salt, 0.98 to 4 parts by weight of glucomannan, and 0.01 to 0.02 parts by weight of a preservative. It provides a composition for spicy sauce.

In one embodiment of the present invention, the raw material extract is based on 10 parts by weight of cheongyang pepper, purified water 30 to 35 parts by weight, pear 10 to 15 parts by weight, apple 10 to 15 parts by weight, pineapple 10 to 15 parts by weight, onion 10 to 15 parts by weight, 10 to 15 parts by weight of jujube, 5 to 10 parts by weight of licorice, 3 to 8 parts by weight of Angelica basil and 2 to 5 parts by weight of refined salt.

In one embodiment of the present invention, the cheongyang pepper paste is based on 63 parts by weight of the raw material extract, 25 to 30 parts by weight of chopped cheongyang pepper, 10 to 15 parts by weight of white vinegar, 1 to 5 parts by weight of onion flavor oil and shiitake It may be composed of 1 to 5 parts by weight of mushroom powder.

In one embodiment of the present invention, the glucomannan may have a viscous granular shape, and a plurality of glucomannan may be dispersed in the composition.

Another aspect of the present invention is the first step of forming a raw material mixture by combining cheongyang pepper, pear, apple, pineapple, onion, jujube, licorice, angelica, refined salt and purified water, the raw material mixture is heated at 80 to 90 ℃ 5 A second step of forming a raw material extract by heating for 10 to 10 hours, a third step of forming an extract mixture by adding cheongyang pepper paste, white vinegar, cheongyang pepper, stevia, refined salt, glucomannan and a preservative to the raw material extract; It provides a method for producing a composition for spicy sauce, characterized in that it comprises a fourth step of heating the extract mixture at 95 to 105 ℃ for 10 to 20 minutes and then cooling.

In one embodiment of the present invention, with respect to 65 parts by weight of the raw material extract in the third step, 18 to 23 parts by weight of cheongyang pepper paste, 5 to 10 parts by weight of white vinegar, 5 to 10 parts by weight of cheongyang pepper, 0.1 parts by weight of stevia to 3 parts by weight, 0.1 to 3 parts by weight of refined salt, 0.98 to 4 parts by weight of glucomannan, and 0.01 to 0.02 parts by weight of a preservative may be added.

In one embodiment of the present invention, the cheongyang pepper paste is based on 63 parts by weight of the raw material extract, 25 to 30 parts by weight of chopped cheongyang pepper, 10 to 15 parts by weight of white vinegar, 1 to 5 parts by weight of onion flavor oil and shiitake It may be formed by performing a first step of forming a red pepper mixture by mixing 1 to 5 parts by weight of mushroom powder, and a second step of heating the red pepper mixture at 95 to 105° C. for 10 to 20 minutes.

In one embodiment of the present invention, the glucomannan may be a glucomannan processed into any one or more forms selected from a powder, a rice grain form, and a sliced piece.

In one embodiment of the present invention, the glucomannan may be used by roasting the cheongyang pepper seeds separated from the cheongyang peppers in oil-treated flavor oil.

Through the composition for spicy sauce of the present invention and its manufacturing method, it is possible to realize the sweetness and umami extracted from natural materials using fruits and herbal medicines while minimizing the amount of sugar added by not adding sugar, so that the spicy sauce has excellent taste and flavor compositions can be provided.

In addition, the composition for spicy sauce of the present invention and its manufacturing method can improve product quality, such as freshness and preservation, by using domestically produced cheongyang pepper to facilitate supply and demand of ingredients.

In addition, the composition for spicy sauce of the present invention contains the fresh and clean spicy taste of chili peppers preferred by Koreans, especially Cheongyang pepper, so that it can satisfy the high preference of food and drinkers.

In addition, the composition for spicy sauce of the present invention and its manufacturing method can further enhance the unique spicy taste and flavor of Cheongyang pepper by separately forming Cheongyang pepper paste and mixing it with the raw material extract.

In addition, the composition for spicy sauce of the present invention and its manufacturing method can increase the preference of food and drinkers by breaking away from the original bland texture of the sauce by composing glucomannan dispersed in the liquid sauce in the form of granules.

However, the effects of the invention are not limited to the above-mentioned effects, and other effects not mentioned will be clearly understood by those skilled in the art from the following description.

1 is a flowchart showing a method of manufacturing a composition for spicy sauce according to an embodiment of the present invention.

Hereinafter, the composition for spicy sauce according to the present invention and a method for preparing the same will be described in detail with reference to preferred embodiments and drawings.

Composition for spicy sauce

The composition for spicy sauce of the present invention is based on 65 parts by weight of a raw material extract consisting of cheongyang pepper, pear, apple, pineapple, onion, jujube, licorice, angelica, refined salt and purified water, 18 to 23 parts by weight of cheongyang pepper paste, white vinegar 5 to 10 parts by weight, 5 to 10 parts by weight of cheongyang pepper, 0.1 to 3 parts by weight of stevia, 0.1 to 3 parts by weight of refined salt, 0.98 to 4 parts by weight of glucomannan, and 0.01 to 0.02 parts by weight of a preservative.

That is, the raw material extract may be composed of cheongyang pepper, pear, apple, pineapple, onion, jujube, licorice, angelica, refined salt and purified water. Specifically, in one embodiment of the present invention, the raw material extract is based on 10 parts by weight of cheongyang pepper, 30 to 35 parts by weight of purified water, 10 to 15 parts by weight of pears, 10 to 15 parts by weight of apples, 10 to 15 parts by weight of pineapples , 10 to 15 parts by weight of onion, 10 to 15 parts by weight of jujube, 5 to 10 parts by weight of licorice, 3 to 8 parts by weight of Angelica, and 2 to 5 parts by weight of refined salt.

Cheongyang pepper composed of the raw material extract is one of the hottest pepper varieties among peppers grown in Korea, and contains a large amount of capsaicin component compared to other peppers. When the spiciness intensity of cheongyang pepper is measured with the Scoville scale indicating the degree of spiciness, it is known that the intensity is usually about 4,000 to 12,000. Unlike general chili peppers, Cheongyang pepper does not have a bitter taste even when processed with Cheongyang pepper powder, and has a spicy and refreshing taste and a sharp taste at the same time. Cheongyang pepper contains about 10 times more vitamin C as well as capsaicin than normal pepper, and it contains various nutrients such as minerals and is known to improve eyesight.

The present invention can contain the unique fresh and spicy taste and flavor of cheongyang pepper by composing a composition for spicy sauce using such cheongyang pepper. In addition, it is possible to improve the functionality of the sauce through the various effects of cheongyang pepper.

The purified water comprised in the raw material extract may be configured to facilitate mixing and extraction of the ingredients added to the raw material extract. In addition, the purified water is added to provide the sauce in a liquid form, and may be configured in the above-described mixing range to have a formulation that can increase the convenience of drinkers when ingesting the sauce.

Fruit materials such as pears, apples, and pineapples composed of the raw material extract may be added to add sweetness and umami to the composition for spicy sauce. In addition, nutrients lacking in food can be added through vitamins and minerals contained in each fruit material added to the raw material extract, and the unique efficacy of the fruit material can be contained, so for the spicy sauce of the present invention It is possible to further improve the nutritional functionality of the composition.

Specifically, the pear composed of the raw material extract has a low calorie of 50 kcal per 100 g is known to be good for diet. In addition, pears contain digestive enzymes such as invertase or oxidase, which helps to improve digestion. Accordingly, the present invention is to improve the quality of the composition for spicy sauce of the present invention by constructing a pear having the effect of improving digestive function so that the digestive function of food and drinkers who ingested the sauce is not deteriorated by capsaicin contained in a large amount of cheongyang pepper when ingesting the spicy sauce. can be raised

The apple composed of the raw material extract contains vitamins evenly and is known to promote the movement of the digestive system because it consists of water and fiber. In addition, apples contain sugar, but are effective for people who have poor blood sugar control as a fruit with a low glycemic index. Accordingly, the present invention can reduce the burden of food and drinkers on sugar intake while enriching the sweetness of the sauce by composing apples with the raw material extract of the composition for spicy sauce.

The pineapple composed of the raw material extract is a fruit with a sweet and sour taste, and is rich in bromelain enzyme, which helps to break down proteins and promotes digestion. By configuring this pineapple to be blended with the raw material extract of the composition for spicy sauce, it is possible to add sweet and sour taste and the unique efficacy of pineapple.

The onion composed of the raw material extract has a sweet and very sweet taste, and is a vegetable that strengthens the stomach and has a detoxifying action. Specifically, the sugar content of onions is about 8.2Brix, which is quite high, but has healthy natural sugar components, not fructose components such as sugar or glucose. The emulsified propyl and polyphenol components contained in onions have the effect of preventing gastrointestinal cancer by preventing the binding of dinitrates and amines absorbed into the body from food eaten together. The present invention can realize rich taste by adding onion's unique spicy spiciness together with the spicy taste of red pepper by mixing the onion with the raw material extract of the composition for spicy sauce, and increase the sweetness and umami of the whole sauce with the unique effect of onion. can

Jujube composed of the raw material extract is a fruit having a sweet taste, and is known to be effective in preventing aging because it is rich in beta-carotene. In addition, the jujube can strengthen the digestive organs, and due to the sugar components such as galactose, maltose and sucrose contained in the jujube, the jujube shows a mild sweetness, and the raw material of the composition for spicy sauce of the present invention By composing the jujube with the extract, the sweetness and flavor of the sauce can be further improved.

Licorice composed of the raw material extract contains glycyrrhizin and has a high sweetness, and has the effect of improving symptoms such as indigestion or gastritis by suppressing pathogens inhabiting the stomach. Licorice can also function as a natural preservative to inhibit bacterial activity. Accordingly, the present invention can add the inherent sweetness of licorice by configuring the raw material extract of the composition for spicy sauce to be blended with licorice, and the preservation of the sauce can be improved.

Angelica composed of the above raw material extract is a medicinal plant having a sweet and spicy taste. Angelica is rich in various vitamins, so it is good for skin diseases and has anti-inflammatory and antibacterial effects. Accordingly, the present invention can increase the sweetness and spiciness of the sauce by composing Angelica in the raw material extract of the composition for spicy sauce, and enhance the flavor and preference of the sauce through its unique flavor.

The refined salt composed of the above raw material extract may be one that adds saltiness to the spicy taste composition of the present invention and harmonizes with the spicy and sweet taste of the sauce. In particular, refined salt can serve as a flavor enhancer to increase the sweetness contained in the sauce, and can also function as a natural preservative that inhibits the growth of microorganisms present in food.

As described above, the raw material extract included as the main material of the composition for spicy sauce of the present invention is flavor and flavor by adding the spicy taste of Cheongyang pepper and sweet, sour and umami using fruits and herbal medicines using Cheongyang pepper, fruits and herbal medicines. may be excellent.

In one embodiment of the present invention, the composition for spicy sauce of the present invention may contain 18 to 23 parts by weight of cheongyang pepper paste with respect to 65 parts by weight of the raw material extract. The cheongyang pepper paste may be added to enhance the unique spicy taste and flavor of cheongyang pepper, and to increase the umami taste of the whole sauce. The cheongyang pepper paste is formed by mixing and heating a part of the raw material extract, including cheongyang pepper, and may be prepared separately and added to the raw material extract together with other subsidiary ingredients.

In one embodiment, when the amount of cheongyang pepper paste is less than 18 parts by weight with respect to 65 parts by weight of the raw material extract, the content of cheongyang pepper paste is reduced compared to the raw material extract, so the strong pungency inherent in cheongyang pepper that should be added to the sauce and Flavor may be reduced. In addition, when the cheongyang pepper paste is composed of more than 23 parts by weight with respect to 65 parts by weight of the raw material extract, the taste of the subsidiary materials added during the preparation of the cheongyang pepper paste is strong, which may affect the taste and flavor of the whole sauce.

In one embodiment of the present invention, the composition for hot sauce of the present invention may contain 5 to 10 parts by weight of white vinegar with respect to 65 parts by weight of the raw material extract. White vinegar refers to a clear solution with a sour taste. In general, white vinegar is composed of 93 to 96% of water and 4 to 7% of acetic acid, and has been produced through fermentation processes such as sugar beets, potatoes or molasses, but recently, it is also produced by fermentation of grain alcohol. White vinegar can reduce blood sugar and insulin levels when ingested, and is known to have antibacterial and cholesterol-lowering effects. By adding white vinegar to the composition for spicy sauce of the present invention, it is possible to increase the overall flavor of the sauce by adding sourness to the sauce. can increase

In one embodiment, with respect to 65 parts by weight of the raw material extract, when the white vinegar is composed of less than 5 parts by weight, the sour taste is less felt, and the spicy and sweet taste may not be in harmony, and the preservation of the sauce may be reduced. In addition, when the white vinegar is configured in excess of 10 parts by weight with respect to 65 parts by weight of the raw material extract, the sour taste of the sauce may be strong, and thus the preference of drinkers may be lowered.

In one embodiment of the present invention, the composition for spicy sauce of the present invention may contain 5 to 10 parts by weight of Cheongyang pepper with respect to 65 parts by weight of the raw material extract. In one embodiment, the cheongyang pepper may be chopped cheongyang pepper chopped to have a certain size. The cheongyang pepper may be added to add spicy taste together with the raw material extract and the cheongyang pepper paste.

In one embodiment, with respect to 65 parts by weight of the raw material extract, when the amount of cheongyang pepper is less than 5 parts by weight, the unique spicy taste of cheongyang pepper is felt less, which may affect the preference of consumers. In addition, when the cheongyang pepper is composed of more than 10 parts by weight with respect to 65 parts by weight of the raw material extract, the intensity of the spicy taste is strong and it may be difficult to harmonize with the sweet, sour and umami tastes of the sauce, and the solid shape contained in the sauce The proportion of minced cheongyang pepper increases, which may affect the fluidity of the sauce.

In one embodiment of the present invention, the composition for hot sauce of the present invention may contain 0.1 to 3 parts by weight of stevia with respect to 65 parts by weight of the raw material extract. In one embodiment, with respect to 65 parts by weight of the raw material extract, when the amount of stevia is less than 0.1 parts by weight, the sweetness of the raw material extract is maintained, but the sweetness derived from stevia is reduced, and the sweetness of the whole sauce is somewhat lowered. preference may decrease. In addition, when stevia is comprised in excess of 3 parts by weight with respect to 65 parts by weight of the raw material extract, the sweetness becomes too strong, which can affect the taste of the whole sauce and give a perception that a large amount of artificial sweetener is included, so that the drinker can give the perception that a large amount of artificial sweetener is included in the sauce. You may be reluctant to consume it.

In one embodiment of the present invention, the composition for spicy sauce of the present invention may contain 0.1 to 3 parts by weight of refined salt with respect to 65 parts by weight of the raw material extract. In one embodiment, with respect to 65 parts by weight of the raw material extract, when the content of refined salt is less than 0.1 parts by weight, the taste of the sauce may be somewhat flat, and the preservation of the sauce may be reduced. In addition, when the refined salt is comprised in excess of 3 parts by weight with respect to 65 parts by weight of the raw material extract, the salty taste is strongly felt along with the spicy taste of the sauce, so that the preference of drinkers may be lowered.

In one embodiment of the present invention, the composition for spicy sauce of the present invention may contain 0.98 to 4 parts by weight of glucomannan with respect to 65 parts by weight of the raw material extract. Glucomannan (glucomannan), also called konjac or konjac mannan, may be processed to be suitable for edible consumption of refined polysaccharides extracted from the Old Testament potato, the rhizome of cheonnamseong and konjac. Alternatively, it may be composed of a powdered old-fashioned potato and boiled with calcium hydroxide as a coagulant, or a product prepared in the form of rice grains may be used. Glucomannan is a very low-calorie food because 97% of it is water. After ingestion, it absorbs a lot of water from the stomach to promote a feeling of satiety, so it is consumed a lot as a diet food.

Glucomannan may have a certain level of viscosity, and the viscosity and formulation may vary depending on temperature and coagulant. The present invention can impart texture to a sauce that was prepared only in liquid form by configuring such glucomannan to be blended in the composition for spicy sauce. In addition, by composing glucomannan in the composition for spicy sauce, it is possible to give the sauce consumer a feeling of satiety with low calories, thereby further improving the functionality of the sauce.

In one embodiment, when the amount of glucomannan is less than 0.98 parts by weight with respect to 65 parts by weight of the raw material extract, the texture using glucomannan may not be sufficiently imparted. In addition, when glucomannan is comprised in excess of 4 parts by weight with respect to 65 parts by weight of the raw material extract, physical properties such as viscosity of the sauce may be affected, and thus ease of intake of food and beverages may be lowered.

In one embodiment of the present invention, the composition for hot sauce of the present invention may contain 0.01 to 0.02 parts by weight of a preservative with respect to 65 parts by weight of the raw material extract. Specifically, the preservative may be a preservative (synthetic preservative, etc.) that can be used as an additive material for a conventional sauce, for example, benzopyrene, but is not limited thereto.

In one embodiment, with respect to 65 parts by weight of the raw material extract, when the preservative is composed of less than 0.1 parts by weight, the preservation of the sauce may be reduced. In addition, if the preservative is comprised in excess of 0.02 parts by weight with respect to 65 parts by weight of the raw material extract, it may be difficult to commercialize and sell the product because it exceeds the legal numerical limit for the amount of preservative added in the current food. .

In one embodiment of the present invention, the cheongyang pepper paste composed of the composition for spicy sauce is based on 63 parts by weight of the raw material extract, 25 to 30 parts by weight of chopped cheongyang pepper, 10 to 15 parts by weight of white vinegar, 1 to onion flavor oil It may be composed of 5 parts by weight and 1 to 5 parts by weight of shiitake mushroom powder.

Specifically, the chopped cheongyang pepper constituted in the cheongyang pepper paste may mean that the skin of the cheongyang pepper is chopped to a predetermined size. The chopped cheongyang pepper mixed with the cheongyang pepper paste can provide the food and drinkers with a crispy texture of the pepper when ingesting the sauce, and when eating and drinking with the sauce, it may be to improve the aesthetics of the food as a whole.

In one embodiment, the cheongyang pepper paste may be composed of 25 to 30 parts by weight of chopped cheongyang pepper with respect to 63 parts by weight of the raw material extract. With respect to 63 parts by weight of the raw material extract in the cheongyang pepper paste, when the minced cheongyang pepper consists of less than 25 parts by weight, it may be difficult to sufficiently add the inherent strong taste and flavor of the cheongyang pepper to the sauce. In addition, when the amount of minced cheongyang pepper is more than 30 parts by weight with respect to 63 parts by weight of the raw material extract in the cheongyang pepper paste, the amount of chopped cheongyang pepper contained in the sauce increases, which may affect the fluidity or formulation of the sauce.

By composing white vinegar in the Cheongyang pepper paste, sour taste is added to the Cheongyang pepper paste, and it is possible to inhibit the growth of bacteria that can grow in the minced red pepper comprised in the Cheongyang pepper paste.

In one embodiment, the cheongyang pepper paste may be composed of 5 to 10 parts by weight of white vinegar with respect to 63 parts by weight of the raw material extract. When the amount of white vinegar is less than 5 parts by weight with respect to 65 parts by weight of the raw material extract in the cheongyang pepper paste, the inhibition of bacterial growth that may be included in the chopped cheongyang pepper added together with the raw material extract is not smoothly made, so cheongyang pepper The preservation of the paste may be lowered. In addition, in the case where the amount of white vinegar exceeds 10 parts by weight with respect to 65 parts by weight of the raw material extract in the Cheongyang pepper paste, the sour taste of the Cheongyang pepper paste may be strong, especially when the drinker consumes chopped Cheongyang pepper in the sauce. When it is added, a strong sour taste may be transmitted, thereby lowering the preference of drinkers.

The onion flavor oil composed of the Cheongyang pepper paste may mean roasted onion oil containing the inherent taste of onion and the flavor of onion by frying onion in oil. Onion flavor oil may be configured to further improve the flavor of the minced cheongyang pepper added to the cheongyang pepper paste.

In one embodiment, the cheongyang pepper paste may be composed of 1 to 5 parts by weight of onion flavor oil with respect to 63 parts by weight of the raw material extract. When the onion flavor oil is comprised less than 1 part by weight with respect to 63 parts by weight of the raw material extract in the Cheongyang pepper paste, the minced Cheongyang pepper and onion flavor oil do not sufficiently harmonize, so the flavor of the whole Cheongyang pepper paste may be lowered. In addition, when the amount of onion flavor oil exceeds 5 parts by weight with respect to 63 parts by weight of the raw material extract in the Cheongyang pepper paste, the hydrophobicity of the Cheongyang pepper paste is strengthened and the onion flavor oil is derived from the final prepared composition for spicy sauce. The oil component may be suspended, which may deteriorate the aesthetics and quality of the composition for spicy sauce.

The shiitake mushroom powder comprised in the Cheongyang pepper paste may be a powdered dried shiitake mushroom. The present invention can increase the umami taste of the cheongyang pepper paste through the unique flavor and taste of the shiitake mushroom powder by mixing the shiitake mushroom powder with the cheongyang pepper paste.

In one embodiment, the cheongyang pepper paste may be composed of 1 to 5 parts by weight of shiitake mushroom powder with respect to 63 parts by weight of the raw material extract. With respect to 63 parts by weight of the raw material extract in the Cheongyang pepper paste, when the shiitake mushroom powder is composed of less than 1 part by weight, the umami taste of the Cheongyang pepper paste may be lowered. In addition, when the amount of shiitake mushroom powder exceeds 5 parts by weight with respect to 63 parts by weight of the raw material extract in the cheongyang pepper paste, the ingredients added to the cheongyang pepper paste may not be well blended, and the inherent flavor of shiitake mushrooms becomes strong. It may affect the flavor of the composition for spicy sauce.

In one embodiment of the present invention, the glucomannan added to the composition for spicy sauce may be dispersed in a plurality in the composition in the form of granules having viscosity. That is, in the composition for hot sauce of the present invention, granular glucomannan is evenly distributed in the composition for hot sauce in liquid form. The firm and chewy texture can be delivered to food and drinkers in harmony with the spicy sauce.

According to an embodiment, calcium hydroxide, calcium lactate, or other dispersing agents or coagulants may be included in order to maintain the formulation and degree of dispersion of the glucomannan.

Method for preparing a composition for spicy sauce

Another aspect of the present invention provides a method for preparing a composition for a spicy sauce.

1 is a flowchart illustrating a method for preparing a composition for spicy sauce according to an embodiment of the present invention.

Referring to Figure 1, the method for producing the composition for spicy sauce is a first step (S10) of forming a raw material mixture by combining cheongyang pepper, pear, apple, pineapple, onion, jujube, licorice, angelica, refined salt and purified water. , The second step of forming a raw material extract by heating the raw material mixture at 80 to 90° C. for 5 to 10 hours (S20), Cheongyang pepper paste, white vinegar, Cheongyang pepper, stevia, refined salt, glucomannan in the raw material extract and a third step (S30) of adding a preservative to form an extract mixture, and a fourth step (S40) of heating the extract mixture at 95 to 105° C. for 10 to 20 minutes and then cooling.

Specifically, S10 may be to form a raw material mixture by adding cheongyang pepper, pear, apple, pineapple, onion, jujube, licorice, angelica, and refined salt to purified water. When the ingredients such as cheongyang pepper, fruit material, jujube, herbal medicine material and refined salt are mixed with purified water in S10, cheongyang pepper is added as it is or washed and then the stem or seeds are selectively removed and used. can Herbal materials such as the jujube, the licorice and the Angelica may be used commercially.

The fruit ingredients may be used in a puree form. That is, in one embodiment, pear puree, apple puree, and pineapple puree may be used in the purified water. Puree refers to a product obtained by grinding and sieving fruit, and has a thick viscosity, and the solid content of the puree is usually about 12 to 13%, but is not limited thereto.

Referring to FIG. 1 , S20 may be to form a raw material extract by heating the raw material mixture formed in S10 at 80 to 90° C. for 5 to 10 hours. That is, the raw material mixture prepared by adding cheongyang pepper, pear, apple, pineapple, onion, jujube, licorice, angelica, and refined salt to purified water in S10 is heated at 80 to 90° C. for 5 to 10 hours to extract hot water. may be doing The active ingredients contained in each material included in the raw material mixture are extracted and the extracts for each material are mixed to form the raw material extract. In addition, in one embodiment, when hot water is extracted, a filtering net is disposed in the extraction reactor, and the material is put into the filter to perform hot water extraction, and then the filtering net is removed to filter the extraction residues or residues.

When the raw material mixture is heated to a temperature of less than 80 ° C. or less than 5 hours in S20, the active ingredient is not sufficiently extracted from each material blended in the raw material mixture, and the taste and quality of the raw material extract may be reduced. In addition, when the raw material mixture is heated to a temperature exceeding 90° C. in S20 or heated for more than 10 hours, a part of the extracted raw material extract may be evaporated, and some active ingredients mixed in the raw material extract may be destroyed. Therefore, it may be preferable to extract within the above-described temperature range.

1, S30 may be to form an extract mixture by adding cheongyang pepper paste, white vinegar, cheongyang pepper, stevia, refined salt, glucomannan and a preservative to the raw material extract. That is, in S30, the raw material extract extracted in S20 is put into an extract mixture to form an extract mixture, and may be performed using a stirrer or the like for smooth mixing.

In one embodiment of the present invention, with respect to 65 parts by weight of the raw material extract in the third step, 18 to 23 parts by weight of cheongyang pepper paste, 5 to 10 parts by weight of white vinegar, 5 to 10 parts by weight of cheongyang pepper, 0.1 parts by weight of stevia to 3 parts by weight, 0.1 to 3 parts by weight of refined salt, 0.98 to 4 parts by weight of glucomannan, and 0.01 to 0.02 parts by weight of a preservative may be added. The critical significance of the amount of adding cheongyang pepper paste, white vinegar, cheongyang pepper, stevia, refined salt, glucomannan and preservatives with respect to 65 parts by weight of the above-mentioned raw material extract is based on the description of the composition for spicy sauce described above. can refer to

Referring to FIG. 1 , S40 may be to heat the extract mixture at 95 to 105° C. for 10 to 20 minutes and then to cool it. That is, by heating the extract mixture in which cheongyang pepper paste, white vinegar, cheongyang pepper, stevia, refined salt, glucomannan and preservatives are added to the raw material extract in S30 at 95 to 105° C. for 10 to 20 minutes, the raw material extract is sub-material Phosphorus Cheongyang pepper paste, white vinegar, Cheongyang pepper, stevia, and refined salt can be added to the taste and aroma. In addition, in this process, glucomannan may be formed to be distributed in the form of granules in the composition for spicy sauce.

The heated extraction mixture may be cooled while stirring and packaged in individual product containers. For dispersion in the source of glucomannan, the packaged container may be stored by shaking or further cooled.

As described above, in the method for producing the composition for spicy sauce of the present invention, the raw material extract is first formed and then mixed with the auxiliary material, so that the inherent taste and flavor of the raw materials can be more intensely developed. In addition, it can be configured to supplement the taste and flavor of the raw material extract and improve the texture by adding auxiliary materials to the raw material extract and heating it for the second time, thereby further improving the quality of the prepared hot sauce composition.

In one embodiment of the present invention, the cheongyang pepper paste is based on 63 parts by weight of the raw material extract, 25 to 30 parts by weight of chopped cheongyang pepper, 10 to 15 parts by weight of white vinegar, 1 to 5 parts by weight of onion flavor oil and shiitake It may be formed by performing a first step of forming a red pepper mixture by mixing 1 to 5 parts by weight of mushroom powder, and a second step of heating the red pepper mixture at 95 to 105° C. for 10 to 20 minutes.

That is, the Cheongyang pepper paste may be used by taking a portion of the raw material extract prepared in S20. Specifically, the minced cheongyang pepper, white vinegar, onion flavor oil and shiitake mushroom powder are mixed with the raw material extract as a base in the first step to form a red pepper mixture, and in the second step, the red pepper mixture is heated by heating the chopped cheongyang A rich taste can be formed by combining the spicy taste of red pepper with the umami, sweet, and sour taste of the white vinegar, onion-flavored oil, and shiitake mushroom powder.

In one embodiment, when the red pepper mixture is heated at a temperature of less than 95 ° C. or heated for a time of less than 10 minutes, the red pepper mixture may not be smoothly blended, and bacteria that can grow on minced Cheongyang pepper are removed It can be difficult to do. In addition, when the red pepper mixture is heated at a temperature exceeding 105° C. or heated for more than 20 minutes, the active ingredient contained in the red pepper mixture may be evaporated, and the spiciness may be reduced.

The critical significance of the amount of minced cheongyang pepper, white vinegar, onion flavor oil and shiitake mushroom powder blended with respect to 63 parts by weight of the raw material extract in the first step is based on the description of the composition for spicy sauce described above. can refer to

In one embodiment of the present invention, the glucomannan may be a glucomannan processed into any one or more forms selected from a powder, a rice grain form, and a sliced piece. That is, the glucomannan added to the raw material extract in S30 is selected from glucomannan powder having a certain particle size, glucomannan processed into rice grains, and glucomannan having a certain thickness cut into pieces and processed into pieces. It may be to use more than one. This may be in order for the glucomannan to be easily dispersed while maintaining the viscous granular shape in the composition for hot sauce.

In one embodiment of the present invention, the glucomannan may be used by roasting the cheongyang pepper seeds separated from the cheongyang peppers in oil-treated flavor oil. This may further enhance the texture of glucomannan, and may be for the purpose of delivering the unique flavor and spiciness of Cheongyang pepper more strongly when glucomannan is ingested in the composition for spicy sauce.

Hereinafter, the experimental contents of the above-described composition for a spicy sauce and a method for preparing the same will be described in detail.

Experimental Example 1: Sensory evaluation of a composition for spicy sauce with different contents of Cheongyang pepper paste

In the following experiment, in order to perform sensory evaluation of the composition for hot sauce according to the content of Cheongyang chili paste added to the composition for hot sauce of the present invention, the composition for hot sauce was prepared by varying the content of Cheongyang chili paste.

The sensory evaluation was conducted after training graduate students of the Department of Food Science and Technology whose suitability as an inspector was recognized for the purpose of this experiment. The sensory evaluation items were carried out using a 9-point scale method in which taste, aroma, color, and overall preference were evaluated as 9 points for very good and 1 point for very bad.

[Example 1]

10 parts by weight of Cheongyang red pepper, 30 parts by weight of purified water, 10 parts by weight of pear, 10 parts by weight of apple, 10 parts by weight of pineapple, 10 parts by weight of onion, 10 parts by weight of jujube, 5 parts by weight of licorice, 3 parts by weight of angelicasis and 2 parts by weight of refined salt The parts were combined and heated at 85° C. for 6 hours to form a raw material extract.

A portion of the raw material extract was removed, and 25 parts by weight of chopped cheongyang pepper, 10 parts by weight of white vinegar, 1 part by weight of onion flavor oil, and 1 part by weight of shiitake mushroom powder were mixed with 63 parts by weight of the extracted raw material extract to form a cheongyang pepper paste.

In 65 parts by weight of the raw material extract, 13 parts by weight of cheongyang pepper paste, 8 parts by weight of white vinegar, 6 parts by weight of cheongyang pepper, 1 part by weight of stevia, 1 part by weight of refined salt, 0.98 parts by weight of glucomannan and 0.02 parts by weight of a preservative are mixed and stirred while stirring. After heating at 100° C. for 15 minutes, it was shaken and cooled to prepare a composition for spicy sauce.

[Example 2]

10 parts by weight of Cheongyang red pepper, 30 parts by weight of purified water, 10 parts by weight of pear, 10 parts by weight of apple, 10 parts by weight of pineapple, 10 parts by weight of onion, 10 parts by weight of jujube, 5 parts by weight of licorice, 3 parts by weight of angelicasis and 2 parts by weight of refined salt The parts were combined and heated at 85° C. for 6 hours to form a raw material extract.

A portion of the raw material extract was removed, and 25 parts by weight of chopped cheongyang pepper, 10 parts by weight of white vinegar, 1 part by weight of onion flavor oil and 1 part by weight of shiitake mushroom powder were blended to 63 parts by weight of the extracted raw material extract to form a cheongyang pepper paste.

In 65 parts by weight of the raw material extract, 18 parts by weight of cheongyang pepper paste, 8 parts by weight of white vinegar, 6 parts by weight of cheongyang pepper, 1 part by weight of stevia, 1 part by weight of refined salt, 0.98 parts by weight of glucomannan and 0.02 parts by weight of a preservative are mixed and stirred while stirring. After heating at 100° C. for 15 minutes, it was shaken and cooled to prepare a composition for spicy sauce.

[Example 3]

10 parts by weight of Cheongyang red pepper, 30 parts by weight of purified water, 10 parts by weight of pear, 10 parts by weight of apple, 10 parts by weight of pineapple, 10 parts by weight of onion, 10 parts by weight of jujube, 5 parts by weight of licorice, 3 parts by weight of angelicasis and 2 parts by weight of refined salt The parts were combined and heated at 85° C. for 6 hours to form a raw material extract.

A portion of the raw material extract was removed, and 25 parts by weight of chopped cheongyang pepper, 10 parts by weight of white vinegar, 1 part by weight of onion flavor oil and 1 part by weight of shiitake mushroom powder were blended to 63 parts by weight of the extracted raw material extract to form a cheongyang pepper paste.

In 65 parts by weight of the raw material extract, 23 parts by weight of cheongyang pepper paste, 8 parts by weight of white vinegar, 6 parts by weight of cheongyang pepper, 1 part by weight of stevia, 1 part by weight of refined salt, 0.98 parts by weight of glucomannan and 0.02 parts by weight of a preservative are mixed and stirred while stirring. After heating at 100° C. for 15 minutes, it was shaken and cooled to prepare a composition for spicy sauce.

[Example 4]

10 parts by weight of Cheongyang red pepper, 30 parts by weight of purified water, 10 parts by weight of pear, 10 parts by weight of apple, 10 parts by weight of pineapple, 10 parts by weight of onion, 10 parts by weight of jujube, 5 parts by weight of licorice, 3 parts by weight of angelicasis and 2 parts by weight of refined salt The parts were combined and heated at 85° C. for 6 hours to form a raw material extract.

A portion of the raw material extract was removed, and 25 parts by weight of chopped cheongyang pepper, 10 parts by weight of white vinegar, 1 part by weight of onion flavor oil and 1 part by weight of shiitake mushroom powder were blended to 63 parts by weight of the extracted raw material extract to form a cheongyang pepper paste.

In 65 parts by weight of the raw material extract, 28 parts by weight of cheongyang pepper paste, 8 parts by weight of white vinegar, 6 parts by weight of cheongyang pepper, 1 part by weight of stevia, 1 part by weight of refined salt, 0.98 parts by weight of glucomannan and 0.02 parts by weight of a preservative are mixed and stirred while stirring. After heating at 100° C. for 15 minutes, it was shaken and cooled to prepare a composition for spicy sauce.

To summarize Experimental Example 1, the content of Cheongyang pepper paste contained in the composition for spicy sauce prepared in Examples 1 to 4 is shown in Table 1 below.

division
(unit) Raw material extract Cheongyang pepper paste Example 1 65 13 Example 2 65 18 Example 3 65 23 Example 4 65 28

The results of sensory evaluation of the compositions for spicy sauce prepared in Examples 1 to 4 performed in Experimental Example 1 are shown in Table 2 below.

division Item flavor incense color overall symbolism Example 1 6.7 7.0 7.0 6.8 Example 2 9.3 9.4 9.1 9.3 Example 3 9.0 8.9 9.0 9.0 Example 4 7.8 7.8 8.0 7.9

Referring to Table 2, it can be seen that the sensory evaluation of Examples 2 to 3 was high as a result of the experiment. In particular, in Example 1, the sensory evaluation of the composition for spicy sauce containing 18 parts by weight of Cheongyang pepper paste was the highest. On the other hand, the sensory evaluation score of Example 1 was the lowest, and compared to the sauces of other examples, the inherent spicy taste of Cheongyang pepper was less felt and there was an evaluation that the flavor was also light. In the case of Example 4, as the number of chopped Cheongyang peppers increased, the appearance was not good, and it was judged that the overall preference was lowered as it was inconvenient to taste the liquid portion of the sauce.

As described above, the composition for spicy sauce of the present invention contains 18 to 23 parts by weight based on 65 parts by weight of the raw material extract when adding cheongyang pepper paste to the raw material extract, and the original taste and flavor of cheongyang pepper are appropriately contained in the sauce. It can be confirmed that it satisfies the taste of food and beverages.

Experimental Example 2: Sensory evaluation of the composition for spicy sauce according to the addition of Cheongyang pepper paste

In the following experiment, in order to conduct a sensory evaluation of the composition for hot sauce according to whether or not Cheongyang chili paste is added to the composition for hot sauce of the present invention, a composition for hot sauce was prepared by varying whether or not Cheongyang chili paste was added. . That is, in order to contrast with the composition prepared by adding cheongyang pepper paste and cheongyang pepper to the raw material extract in Example 2 of Experimental Example 1, in this experiment, cheongyang pepper was added as much as the content of cheongyang pepper paste without adding cheongyang pepper paste to the raw material extract. To prepare a composition prepared by putting it, the sensory evaluation was compared.

The sensory evaluation was conducted after training graduate students of the Department of Food Science and Technology whose suitability as an inspector was recognized for the purpose of this experiment. The sensory evaluation items were carried out using a 9-point scale method in which taste, aroma, color, and overall preference were evaluated as 9 points for very good and 1 point for very bad.

[Comparative Example 1]

10 parts by weight of Cheongyang red pepper, 30 parts by weight of purified water, 10 parts by weight of pear, 10 parts by weight of apple, 10 parts by weight of pineapple, 10 parts by weight of onion, 10 parts by weight of jujube, 5 parts by weight of licorice, 3 parts by weight of angelicasis and 2 parts by weight of refined salt The parts were combined and heated at 85° C. for 6 hours to form a raw material extract.

A portion of the raw material extract was removed, and 25 parts by weight of chopped cheongyang pepper, 10 parts by weight of white vinegar, 1 part by weight of onion flavor oil and 1 part by weight of shiitake mushroom powder were blended to 63 parts by weight of the extracted raw material extract to form a cheongyang pepper paste.

In 65 parts by weight of the raw material extract, 8 parts by weight of white vinegar, 24 parts by weight of Cheongyang pepper, 1 part by weight of stevia, 1 part by weight of refined salt, 0.98 parts by weight of glucomannan and 0.02 parts by weight of a preservative are mixed and heated at 100° C. for 15 minutes while stirring. Then, by shaking and cooling, a composition for a spicy sauce was prepared.

To summarize the amounts of cheongyang pepper and cheongyang pepper paste added to the raw material extract in each composition of Example 2 prepared in Experimental Example 1 and Comparative Example 1 prepared in Experimental Example 2, Table 3 is shown below.

division
(unit) Raw material extract Cheongyang pepper paste Cheongyang pepper Comparative Example 1 65 _ 24 Example 2 65 18 6

The sensory evaluation results of each composition of Example 2 prepared in Experimental Example 1 and Comparative Example 1 prepared in Experimental Example 2 are shown in Table 4 below.

division Item flavor incense color overall symbolism Comparative Example 1 7.2 6.5 7.3 6.9 Example 2 9.3 9.4 9.1 9.3

Referring to Table 4, it can be seen that the sensory evaluation score of Comparative Example 1 was lower than that of Example 2 as a result of the experiment. Although Comparative Example 1 had an overall spicy taste, there were many opinions that the umami taste was insufficient. In addition, as the color and flavor of the composition of Comparative Example 1 appeared lighter than in Example 2, there was an evaluation that the strong spicy taste expected when ingesting the spicy sauce was not felt.

As described above, the composition for spicy sauce of the present invention uses cheongyang pepper, but contains cheongyang pepper in the raw material extract to extract the active ingredient and spicy taste of red pepper, and white vinegar, onion flavor oil and Cheongyang pepper paste is prepared and added separately by mixing ingredients that can enhance spiciness and add umami, such as shiitake mushroom powder. Accordingly, the composition for spicy sauce of the present invention can realize spiciness and flavor with added umami than a composition in which an extract of general cheongyang pepper and minced cheongyang pepper are blended.

Experimental Example 3: Sensory evaluation of the composition for spicy sauce with different glucomannan content

In the following experiment, in order to perform sensory evaluation of the composition for hot sauce according to the content of glucomannan added to the composition for hot sauce of the present invention, a composition for hot sauce was prepared by varying the content of glucomannan.

The sensory evaluation was conducted after training graduate students of the Department of Food Science and Technology whose suitability as an inspector was recognized for the purpose of this experiment. The sensory evaluation items were carried out using a 9-point scale method in which taste, aroma, texture, and overall preference were evaluated with 9 points for very good and 1 point for very bad.

[Example 5]

10 parts by weight of Cheongyang red pepper, 30 parts by weight of purified water, 10 parts by weight of pear, 10 parts by weight of apple, 10 parts by weight of pineapple, 10 parts by weight of onion, 10 parts by weight of jujube, 5 parts by weight of licorice, 3 parts by weight of angelicasis and 2 parts by weight of refined salt The parts were combined and heated at 85° C. for 6 hours to form a raw material extract.

A portion of the raw material extract was removed, and 25 parts by weight of chopped cheongyang pepper, 10 parts by weight of white vinegar, 1 part by weight of onion flavor oil and 1 part by weight of shiitake mushroom powder were blended to 63 parts by weight of the extracted raw material extract to form a cheongyang pepper paste.

In 65 parts by weight of the raw material extract, 18 parts by weight of cheongyang pepper paste, 8 parts by weight of white vinegar, 6 parts by weight of cheongyang pepper, 1 part by weight of stevia, 1 part by weight of refined salt, 4 parts by weight of glucomannan and 0.02 parts by weight of a preservative are mixed and stirred while stirring. After heating at 100° C. for 15 minutes, it was shaken and cooled to prepare a composition for spicy sauce.

[Example 6]

10 parts by weight of Cheongyang red pepper, 30 parts by weight of purified water, 10 parts by weight of pear, 10 parts by weight of apple, 10 parts by weight of pineapple, 10 parts by weight of onion, 10 parts by weight of jujube, 5 parts by weight of licorice, 3 parts by weight of angelicasis and 2 parts by weight of refined salt The parts were combined and heated at 85° C. for 6 hours to form a raw material extract.

A portion of the raw material extract was removed, and 25 parts by weight of chopped cheongyang pepper, 10 parts by weight of white vinegar, 1 part by weight of onion flavor oil and 1 part by weight of shiitake mushroom powder were blended to 63 parts by weight of the extracted raw material extract to form a cheongyang pepper paste.

In 65 parts by weight of the raw material extract, 18 parts by weight of cheongyang pepper paste, 8 parts by weight of white vinegar, 6 parts by weight of cheongyang pepper, 1 part by weight of stevia, 1 part by weight of refined salt, 7 parts by weight of glucomannan and 0.02 parts by weight of a preservative were mixed and stirred while stirring. After heating at 100° C. for 15 minutes, it was shaken and cooled to prepare a composition for spicy sauce.

[Comparative Example 2]

10 parts by weight of Cheongyang red pepper, 30 parts by weight of purified water, 10 parts by weight of pear, 10 parts by weight of apple, 10 parts by weight of pineapple, 10 parts by weight of onion, 10 parts by weight of jujube, 5 parts by weight of licorice, 3 parts by weight of angelicasis and 2 parts by weight of refined salt The parts were combined and heated at 85° C. for 6 hours to form a raw material extract.

A portion of the raw material extract was removed, and 25 parts by weight of chopped cheongyang pepper, 10 parts by weight of white vinegar, 1 part by weight of onion flavor oil and 1 part by weight of shiitake mushroom powder were blended to 63 parts by weight of the extracted raw material extract to form a cheongyang pepper paste.

In 65 parts by weight of the raw material extract, 18 parts by weight of cheongyang pepper paste, 8 parts by weight of white vinegar, 6 parts by weight of cheongyang pepper, 1 part by weight of stevia, 1 part by weight of refined salt and 0.02 parts by weight of a preservative are mixed and stirred at 100° C. for 15 minutes. After heating for a while, it was shaken and cooled to prepare a composition for a spicy sauce.

To summarize Experimental Example 3, the contents of glucomannan in the compositions for hot sauce prepared in Examples 5 to 6, Comparative Example 2, and Example 2 of Experimental Example 1 are shown in Table 5 below.

division
(unit) Raw material extract glucomannan Comparative Example 2 65 _ Example 2 65 0.98 Example 5 65 4 Example 6 65 7

The sensory evaluation results of the compositions for hot sauce of Examples 5 to 6, Comparative Example 2, and Example 2 prepared in Experimental Example 1 performed in Experimental Example 3 are shown in Table 6 below.

division Item flavor incense texture overall symbolism Comparative Example 2 7.2 7.6 6.7 7.0 Example 2 9.3 9.4 9.3 9.3 Example 5 8.9 8.8 8.7 8.8 Example 6 7.5 7.6 6.9 7.2

Referring to Table 6, it can be seen that the sensory evaluation of Examples 2 and 5 was high as a result of the experiment. In particular, the sensory evaluation of the composition for spicy sauce of Example 2 was the highest. In addition, there was an opinion that the sensory evaluation score of Comparative Example 2 was the lowest, and the spicy sauce of Comparative Example 2 had no significant characteristics in texture compared to other examples, and thus gave a low score. In Example 6, there were too many glucomannan grains, which was not good in appearance, and there were evaluations that some glucomannan grains were agglomerated and it was inconvenient to eat.

Through this, when preparing the composition for spicy sauce of the present invention, when glucomannan is added in the range of 0.98 to 4 parts by weight based on 65 parts by weight of the raw material extract, the glucomannan grains are chewed together with the sauce in an appropriate amount and dispersed without agglomeration to increase the preference of drinkers. It was confirmed that it can be increased.

As such, those skilled in the art to which the present invention pertains will understand that the above-described technical configuration of the present invention may be implemented in other specific forms without changing the technical spirit or essential features of the present invention.

Therefore, the embodiments described above are to be understood as illustrative and not restrictive in all respects, and the scope of the present invention is indicated by the following claims rather than the above detailed description, the meaning and scope of the claims, and All changes or modifications derived from the concept of equivalents thereof should be construed as being included in the scope of the present invention.

Claims (9)

With respect to 65 parts by weight of the raw material extract consisting of cheongyang pepper, pear, apple, pineapple, onion, jujube, licorice, angelica, refined salt and purified water, cheongyang pepper paste 18 to 23 parts by weight, white vinegar 5 to 10 parts by weight, cheongyang pepper 5 to 10 parts by weight, 0.1 to 3 parts by weight of stevia, 0.1 to 3 parts by weight of refined salt, 0.98 to 4 parts by weight of glucomannan, and 0.01 to 0.02 parts by weight of a preservative,
The cheongyang pepper paste,
Based on 63 parts by weight of the raw material extract, 25 to 30 parts by weight of chopped Cheongyang pepper, 10 to 15 parts by weight of white vinegar, 1 to 5 parts by weight of onion flavor oil, and 1 to 5 parts by weight of shiitake mushroom powder Spicy taste A composition for a sauce. The method of claim 1,
The raw material extract is
Based on 10 parts by weight of Cheongyang pepper, purified water 30 to 35 parts by weight, pear 10 to 15 parts by weight, apple 10 to 15 parts by weight, pineapple 10 to 15 parts by weight, onion 10 to 15 parts by weight, jujube 10 to 15 parts by weight, A composition for a spicy sauce, comprising 5 to 10 parts by weight of licorice, 3 to 8 parts by weight of Angelica, and 2 to 5 parts by weight of refined salt. delete The method of claim 1,
The glucomannan is a composition for spicy sauce, characterized in that a plurality of glucomannan is dispersed in the composition in the form of granules having viscosity. A first step of forming a raw material mixture by combining cheongyang pepper, pear, apple, pineapple, onion, jujube, licorice, angelica, refined salt and purified water;
a second step of heating the raw material mixture at 80 to 90° C. for 5 to 10 hours to form a raw material extract;
A third step of forming an extract mixture by adding cheongyang pepper paste, white vinegar, cheongyang pepper, stevia, refined salt, glucomannan and a preservative to the raw material extract; and
and a fourth step of heating the extract mixture at 95 to 105° C. for 10 to 20 minutes, followed by cooling,
The cheongyang pepper paste,
Based on 63 parts by weight of the raw material extract, 25 to 30 parts by weight of chopped Cheongyang pepper, 10 to 15 parts by weight of white vinegar, 1 to 5 parts by weight of onion flavor oil, and 1 to 5 parts by weight of shiitake mushroom powder to form a red pepper mixture a first process;
A method for producing a composition for spicy sauce, characterized in that it is formed by performing a second step of heating the red pepper mixture at 95 to 105° C. for 10 to 20 minutes. 6. The method of claim 5,
In the third step,
Based on 65 parts by weight of the raw material extract, 18 to 23 parts by weight of cheongyang pepper paste, 5 to 10 parts by weight of white vinegar, 5 to 10 parts by weight of cheongyang pepper, 0.1 to 3 parts by weight of stevia, 0.1 to 3 parts by weight of refined salt, glucomannan A method for producing a composition for spicy sauce, characterized in that 0.98 to 4 parts by weight and 0.01 to 0.02 parts by weight of a preservative are added. delete 6. The method of claim 5,
The glucomannan is a method for producing a hot sauce composition, characterized in that using glucomannan processed into any one or more forms selected from powder, rice grain form and sliced pieces. 6. The method of claim 5,
The glucomannan is a method for producing a composition for a spicy sauce, characterized in that the cheongyang pepper seeds separated from the cheongyang peppers are roasted in oil-treated flavor oil.

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