KR102297656B1 - Spicy mayonnaise for dried fish with excellent umami and spicy sauce for dried fish containing the same - Google Patents
Spicy mayonnaise for dried fish with excellent umami and spicy sauce for dried fish containing the same Download PDFInfo
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L15/00—Egg products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/14—Dried spices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
- A23L27/22—Synthetic spices, flavouring agents or condiments containing amino acids containing glutamic acids
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Health & Medical Sciences (AREA)
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- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Seasonings (AREA)
Abstract
Description
본 발명은 감칠맛이 뛰어난 건어물용 매운맛 마요네즈 및 이를 포함하는 건어물용 매운맛 소스에 관한 것으로서, 더욱 구체적으로는 매운맛이 풍부하며 건어물의 식감 및 감칠맛의 향상에 기여할 수 있는 건어물용 매운맛 마요네즈 및 이를 포함하는 건어물용 매운맛 소스에 관한 것이다.The present invention relates to a spicy mayonnaise for dried fish with excellent umami and a spicy sauce for dried fish comprising the same, and more particularly, to a spicy mayonnaise for dried fish that has a rich spiciness and can contribute to improving the texture and umami of the dried fish, and a dried fish containing the same. It's about dragon spicy sauce.
건어물은 물고기를 말려서 오래 저장할 수 있게 한 제품 일반을 지칭한다. 넓은 의미로는 패류·연체류·갑각류 등을 말린 것도 건어물에 포함된다. 통상의 어패류는 70~80％ 수준의 수분을 함유하여 저장성이 약하다. 그러므로 말려서 수분함량을 감소시키면 미생물의 발육이나 효소의 작용을 억제할 수 있어 장기간 저장할 수 있다. 건어류는 그 제법이 매우 간편하다는 특장점 또한 보인다.Dried fish refers to a general product made by drying fish so that it can be stored for a long time. In a broad sense, dried fish include dried shellfish, molluscs, and crustaceans. Ordinary fish and shellfish contain 70-80% of moisture and have poor storage properties. Therefore, if the moisture content is reduced by drying, the growth of microorganisms or the action of enzymes can be inhibited, so that it can be stored for a long time. Dried fish also has the advantage of being very easy to prepare.
어패류를 건조하는 방법에는 태양열과 바람 등 자연력을 이용하여 말리는 천일건조법, 열풍으로 원료 중의 수분을 가열, 증발시켜 말리는 열풍건조법, 제습(除濕)한 찬바람을 원료주위에 흘려 원료표면의 수증기 장력과 찬바람의 수증기 장력차에 의하여 증발을 촉진시켜 말리는 냉풍건조법, 장작이나 톱밥을 태워 그 열을 쬐어 말리는 배건법(焙乾法), 감압상태에서 열을 가하여 수분을 증발시켜 말리는 진공건조법, 동결시킨 다음에 고도의 감압상태를 유지시켜 원료 중의 얼음을 그대로 승화시켜 말리는 동결진공건조법, 적외선에 쬐어 말리는 적외선건조법, 원료를 자연의 저온을 이용하여 동결시켰다가 기온의 상승으로 융해하는 과정을 반복시켜 말리는 자연동건법 등이 알려져 있다. The methods of drying fish and shellfish include the sun drying method using natural power such as solar heat and wind, the hot air drying method by heating and evaporating the moisture in the raw material with hot air, and the cold air drying by flowing dehumidified cold wind around the raw material to increase the water vapor tension and cold wind on the surface of the raw material. Cold air drying method to dry by accelerating evaporation by the difference in vapor tension of Freeze-vacuum drying method in which the ice in the raw material is sublimated and dried by maintaining a high pressure state, infrared drying method in which the ice is dried by exposure to infrared rays The law is known.
또한 건어물은 가공방법에 따라 소건품(素乾品), 자건품(煮乾品), 동건품, 염건품, 배건품, 조미건품, 훈제품(燻製品) 등으로 나눌 수 있다. 소건품은 원료를 통째로 또는 갈라서 먹을 수 있는 부분만을 말린 것이다. 자건품은 원료를 삶은 다음 말린 것이다. 동건품은 원료를 얼렸다 녹였다 하는 과정을 반복하여 말린 것으로 명태가 유명하다. 염건품은 원료를 소금에 절인 다음 말린 것으로 굴비가 유명하다. 배건품은 불에 쬐어 말린 것이다. 조미건품은 원료를 조리하여 맛을 붙인 다음 말린 것으로 쥐치포가 유명하다.In addition, according to the processing method, dried fish can be divided into small-dried products (素乾品), self-dried products (煮乾品), copper-dried products, salt-dried products, roasted products, seasoned dried products, and smoked products (燻製品). So-dried products are dried parts that can be eaten whole or divided. Self-contained products are made by boiling the raw materials and then drying them. The dried pollack is famous for drying by repeating the process of freezing and thawing raw materials. Gulbi is famous for salt dried products, which are salted and then dried. The dried goods are dried over a fire. Seasoned dried products are made by cooking raw materials, flavoring them, and then drying them.
한편, 건어물은 별도의 조리 없이 섭취가 가능하며, 감칠맛이 뛰어난 것이 특징이나, 무침요리 또는 구이요리의 재료로 사용되기도 한다. 다만, 건조가 많이 이루어진 상태의 건어물을 재료로 요리를 하기 전에는 일반적으로 양념의 스며듦이 제한된다. 이를 해결하기 위하여, 건어물을 장시간 물에 불리는 과정이 선행될 수 있다. 다만, 물에 불리는 과정에 의하여 건어물의 감칠맛이 저하될 수 있으며, 건어물 특유의 식감 또한 훼손될 수 있다.On the other hand, dried fish can be consumed without separate cooking, and is characterized by excellent umami, but is also used as an ingredient in uncooked or grilled dishes. However, the permeation of seasoning is generally limited before cooking with dried fish in a dried state. In order to solve this, a process of soaking dried fish in water for a long time may be preceded. However, the umami taste of the dried fish may be reduced by the process of soaking in water, and the characteristic texture of the dried fish may also be damaged.
상기한 과제를 해결하기 위하여, 특허문헌 1은 (1) 양념이 스며들도록 하기 위한 전처리 과정으로서, 황태를 1시간 내지 2시간동안 불리는 단계와; (2) 물에 불려진 황태를 탈수시키는 단계와; (3) 황태를 굽는 과정에서 황태가 타는 것을 방지하기 위해, 탈수된 황태를 유장에 담궜다가 손으로 짜는 단계와; (4) 유통과정에서 1차 양념이 황태에 스며들어 먹기 좋은 상태로 용이하게 숙성되도록 하기 위해, 1차 양념을 도포하는 단계와; (5) 진공포장기를 이용하여 양념이 도포된 황태를 진공포장하는 단계로 이루어지는 황태 양념구이 가공방법을 개시한다.In order to solve the above problems, Patent Document 1 discloses (1) a pretreatment process for infiltrating the seasoning, comprising the steps of: soaking Hwangtae for 1 hour to 2 hours; (2) the step of dehydrating Hwangtae soaked in water; (3) in order to prevent the yellow pollack from burning in the process of baking, immersing the dehydrated yellow pollack in whey and squeezing it by hand; (4) applying the primary seasoning in order to allow the primary seasoning to permeate into the yellow pollack and easily ripen into an easy-to-eat state in the distribution process; (5) Disclosed is a method of processing roasted pollack seasoning comprising the step of vacuum-packing seasoned yellow pollack using a vacuum packaging machine.
다만, 특허문헌 1은 황태를 물에 장시간 침지하여 연화시키고 별도로 양념과 함께 진공포장함으로써 건어물 특유의 식감이 상당부분 훼손된다는 한계점이 있다. 더욱이, 황태의 식감 훼손을 보완하고자 다량(25중량%)의 물엿을 양념에 사용함으로써, 비교적 딱딱한 식감만이 향유될 수 있고 단맛이 지나치게 강조되어 정작 감칠맛은 가리어진다. However, Patent Document 1 has a limitation in that the characteristic texture of dried fish is significantly damaged by immersing Hwangtae in water for a long time to soften it and vacuum packaging it separately with seasoning. Moreover, by using a large amount (25% by weight) of starch syrup in the seasoning to compensate for the deterioration of the texture of Hwangtae, only a relatively hard texture can be enjoyed, and the sweetness is overly emphasized, which obscures the umami taste.
본 발명은 상술한 기술적 과제를 해결하기 위하여 개발된 것으로서 건어물의 식감을 개선할 수 있는 양념을 제공하는 것을 목적으로 한다.The present invention has been developed in order to solve the above technical problem, and an object of the present invention is to provide a seasoning capable of improving the texture of dried fish.
또한, 본 발명은 건어물의 식감을 개선하는 동시에 건어물에 더욱 풍부한 감칠맛을 제공할 수 있는 양념을 제공하는 것을 목적으로 한다.Another object of the present invention is to provide a seasoning capable of providing a richer umami taste to the dried fish while improving the texture of the dried fish.
또한, 본 발명은 사용이 편리하며 건어물의 식감과 미감을 모두 개선할 수 있는 양념을 제공하는 것을 목적으로 한다.Another object of the present invention is to provide a seasoning that is convenient to use and can improve both the texture and aesthetics of dried fish.
본 발명자들은 상술한 과제를 해결하기 위하여 연구한 결과, 이하의 구성을 포함하는 발명을 안출하기에 이르렀다. 구체적으로 본 명세서는 난황 페이스트 및 혼합유를 포함하는 건어물용 매운맛 소스로서, 난황 페이스트는 난황 100 중량부에 대하여 식초 60 중량부, 소금 12 중량부, 및 청양고추 추출액 20 내지 40 중량부를 혼합하여 얻어지고, 혼합유는 식용유 100 중량부에 대하여 고추기름 10 내지 40 중량부를 혼합하여 얻어지며, 난황 페이스트 100 중량부에 혼합유 600 내지 800 중량부를 소량씩 가하면서 교반하여 에멀젼화된 건어물용 매운맛 마요네즈를 개시한다.The present inventors have devised an invention including the following configuration as a result of research in order to solve the above-described problems. Specifically, the present specification is a spicy sauce for dried fish containing egg yolk paste and mixed oil, wherein the egg yolk paste is obtained by mixing 60 parts by weight of vinegar, 12 parts by weight of salt, and 20 to 40 parts by weight of cheongyang pepper extract based on 100 parts by weight of egg yolk. The mixed oil is obtained by mixing 10 to 40 parts by weight of red pepper oil with respect to 100 parts by weight of edible oil, and adding 600 to 800 parts by weight of the mixed oil to 100 parts by weight of egg yolk paste in small amounts while stirring to make emulsified spicy mayonnaise for dried fish. start
또한, 본 발명의 각 건어물용 매운맛 마요네즈에 있어서, 난황 페이스트는 난황 100 중량부에 대하여 식초 60 중량부, 소금 12 중량부, 및 청양고추 추출액 30 중량부를 혼합하여 얻어지고, 혼합유는 식용유 100 중량부에 대하여 고추기름 25 중량부를 혼합하여 얻어지며, 난황 페이스트 100 중량부에 혼합유 700 중량부를 소량씩 가하면서 교반하여 에멀젼화된 것이 더욱 바람직하다.In addition, in the spicy mayonnaise for dried fish of the present invention, the egg yolk paste is obtained by mixing 60 parts by weight of vinegar, 12 parts by weight of salt, and 30 parts by weight of cheongyang pepper extract with respect to 100 parts by weight of egg yolk, and the mixed oil is 100 parts by weight of edible oil It is obtained by mixing 25 parts by weight of red pepper oil with respect to parts, and it is more preferable to emulsify it by stirring while adding 700 parts by weight of mixed oil little by little to 100 parts by weight of egg yolk paste.
한편, 본 명세서는 본 발명의 각 건어물용 매운맛 마요네즈에, 정제수, 물엿, 설탕, 고추가루, 간장, 정제소금, 쇠고기 다시, L-글루탐산나트륨, 흑후추 분말, 생강 고형분, 마늘 고형분, 식초, 무수구연산, 및 카라멜 색소비에이가 균일하게 교반되어 더 포함되는 건어물용 매운맛 소스를 추가적으로 개시한다.On the other hand, the present specification describes the spicy mayonnaise for each dried fish of the present invention, purified water, starch syrup, sugar, red pepper powder, soy sauce, refined salt, beef dashi, L-glutamate sodium, black pepper powder, ginger solids, garlic solids, vinegar, citric anhydride , and a hot sauce for dried fish that is uniformly stirred and further included is further disclosed.
또한, 본 발명의 건어물용 매운맛 소스는 매운맛 마요네즈 100 중량부에 대하여, 정제수 50 중량부, 물엿 10 중량부, 설탕 20 중량부, 고추가루 100 중량부, 간장 50 중량부, 정제소금 10 중량부, 쇠고기 다시 5 중량부, L-글루탐산나트륨 5 중량부, 흑후추 분말 1 중량부, 생강 고형분 1 중량부, 마늘 고형분 3 중량부, 식초 10 중량부, 무수구연산 10 중량부, 및 카라멜 색소비에이 20 중량부가 더 포함되는 것이 더욱 바람직하다.In addition, the spicy sauce for dried fish of the present invention is based on 100 parts by weight of spicy mayonnaise, 50 parts by weight of purified water, 10 parts by weight of starch syrup, 20 parts by weight of sugar, 100 parts by weight of red pepper powder, 50 parts by weight of soy sauce, 10 parts by weight of refined salt, 5 parts by weight of beef dashi, 5 parts by weight of sodium L-glutamate, 1 part by weight of black pepper powder, 1 part by weight of ginger solid content, 3 parts by weight of garlic solid content, 10 parts by weight of vinegar, 10 parts by weight of citric anhydride, and 20 parts by weight of caramel pigment BEA It is more preferable that the addition is further included.
상술한 수단의 채용을 통하여, 본 발명은 물의 사용을 제한하면서 건어물의 식감을 쫄깃하게 개선할 수 있는 건어물용 매운맛 마요네즈를 제공할 수 있다.Through the adoption of the above-described means, the present invention can provide a spicy mayonnaise for dried fish that can improve the chewy texture of the dried fish while limiting the use of water.
또한, 본 발명의 건어물용 매운맛 마요네즈는 건어물에 깊이감 있는 매운맛을 부여하는 동시에 건어물의 감칠맛을 더욱 개선할 수 있다. In addition, the spicy mayonnaise for dried fish of the present invention can impart a deep spicy taste to the dried fish and further improve the umami taste of the dried fish.
한편, 본 발명의 건어물용 매운맛 마요네즈 및 이를 포함하는 건어물용 매운맛 소스는 그 사용에 있어서 사용자에게 충분한 편리성을 보장할 수 있다. On the other hand, the spicy mayonnaise for dried fish of the present invention and the spicy sauce for dried fish including the same can ensure sufficient convenience to the user in its use.
본 출원에서 사용하는 용어는 단지 특정한 예시를 설명하기 위하여 사용되는 것이다. 때문에 가령 단수의 표현은 문맥상 명백하게 단수여야만 하는 것이 아닌 한, 복수의 표현을 포함한다. 덧붙여, 본 출원에서 사용되는 "포함하다" 또는 "구비하다"등의 용어는 명세서 상에 기재된 특징, 단계, 기능, 구성요소 또는 이들을 조합한 것이 존재함을 명확히 지칭하기 위하여 사용되는 것이지, 다른 특징들이나 단계, 기능, 구성요소 또는 이들을 조합한 것의 존재를 예비적으로 배제하고자 사용되는 것이 아님에 유의해야 한다.The terms used in this application are only used to describe specific examples. Therefore, for example, a singular expression includes a plural expression unless the context clearly requires it to be singular. In addition, terms such as "comprises" or "comprises" used in the present application are used to clearly indicate that there is a feature, step, function, component, or a combination thereof described in the specification, and other features It should be noted that it is not intended to preliminarily exclude the existence of elements, steps, functions, components, or combinations thereof.
한편, 다르게 정의되지 않는 한, 본 명세서에서 사용되는 모든 용어들은 본 발명이 속하는 기술 분야에서 통상의 지식을 가진 자에 의해 일반적으로 이해되는 것과 동일한 의미를 가진 것으로 보아야 한다. 따라서, 본 명세서에서 명확하게 정의하지 않는 한, 특정 용어가 과도하게 이상적이거나 형식적인 의미로 해석되어서는 안 된다.Meanwhile, unless otherwise defined, all terms used herein should be regarded as having the same meaning as commonly understood by those of ordinary skill in the art to which the present invention belongs. Accordingly, unless explicitly defined herein, certain terms should not be construed in an unduly idealistic or formal sense.
본 명세서는 난황 페이스트 및 혼합유를 포함하는 건어물용 매운맛 소스로서, 난황 페이스트는 난황 100 중량부에 대하여 식초 60 중량부, 소금 12 중량부, 및 청양고추 추출액 20 내지 40 중량부를 혼합하여 얻어지고, 혼합유는 식용유 100 중량부에 대하여 고추기름 10 내지 40 중량부를 혼합하여 얻어지며, 난황 페이스트 100 중량부에 혼합유 600 내지 800 중량부를 소량씩 가하면서 교반하여 에멀젼화된 건어물용 매운맛 마요네즈를 개시한다.The present specification is a spicy sauce for dried fish containing egg yolk paste and mixed oil, wherein the egg yolk paste is obtained by mixing 60 parts by weight of vinegar, 12 parts by weight of salt, and 20 to 40 parts by weight of cheongyang pepper extract based on 100 parts by weight of egg yolk, The mixed oil is obtained by mixing 10 to 40 parts by weight of red pepper oil with respect to 100 parts by weight of edible oil, and 600 to 800 parts by weight of the mixed oil is added to 100 parts by weight of egg yolk paste in small amounts while stirring to disclose emulsified spicy mayonnaise for dried fish. .
일반적인 마요네즈는 난황에 식물성 유지 및 설탕 등을 가하며 교반하는 방식으로 제조된다. 난황에 포함된 레시틴이 유화제로 작용함으로써 식물성 유지의 에멀젼화가 진행되는 것이 특징이다. 일반적으로 난황 하나에는 약 2g 정도의 레시틴이 함유되어 있다.Common mayonnaise is prepared by adding vegetable oil and sugar to egg yolk and stirring. It is characterized by emulsification of vegetable oils and fats as lecithin contained in egg yolk acts as an emulsifier. Generally, one egg yolk contains about 2 g of lecithin.
한편, 본 발명은 마요네즈를 제조함에 있어서, 정화수를 대신하여 청양고추 추출액을 사용하는 것을 주요한 특징으로 한다. 청양고추 추출액이 정화수를 대신함으로써, 본 발명의 마요네즈에 매운맛이 부여되며 후술하는 바와 같이 건어물의 제조 과정에 있어서 건어물의 조직감을 지나치게 훼손하지 않으면서도 충분히 매운맛을 건어물에 첨가할 수 있게 된다.On the other hand, the present invention is mainly characterized in that in the manufacture of mayonnaise, Cheongyang pepper extract is used instead of purified water. As the cheongyang pepper extract replaces purified water, spicy taste is imparted to the mayonnaise of the present invention.
특히, 본 발명의 청양고추 추출액은 스코빌 지수가 8,000 미만인 것으로서 시판 중인 것(가령, (주)이에스식품원료의 청양고추추출물)이어도 좋고, 수용성을 띄도록 전처리된 것이면 더욱 좋다. 특히, 수용성인 청양고추 추출물과 지용성인 고추기름이 혼용됨으로써 후술하는 바와 같이 소비자로 하여금 더욱 풍부하고 중독성 있는 매운맛을 경험할 수 있게 하여 선호도가 높다.In particular, the Cheongyang pepper extract of the present invention may be commercially available as a Scoville index of less than 8,000 (eg, Cheongyang pepper extract of ES Food Ingredients), and it is better if it is pretreated to have water solubility. In particular, by mixing water-soluble Cheongyang pepper extract and fat-soluble red pepper oil, as will be described later, consumers can experience a richer and more addictive spicy taste, which is highly preferred.
한편, 난황 페이스트는 난황 100 중량부에 대하여 식초 60 중량부, 소금 12 중량부, 및 청양고추 추출액 20 내지 40 중량부를 혼합하여 얻어지는 것이 바람직하다. 상술한 청양고추 추출액의 수치범위를 만족함으로써, 난황 페이스트의 가공성과 매운맛의 강도 사이의 조화로운 추구가 가능해진다. 가령, 청양고추 추출액이 20 중량부 미만으로 포함될 경우, 난황 페이스트가 지나치게 질어 재료가 충분히 혼합되지 않을 수 있으며, 이로 인한 가공성의 저하가 초래될 수 있다. 반대로, 청양고추 추출액이 40 중량부를 초과하여 포함될 경우, 지나치게 강한 매운맛으로 인하여 미감의 균형이 훼손될 우려가 있다.Meanwhile, the egg yolk paste is preferably obtained by mixing 60 parts by weight of vinegar, 12 parts by weight of salt, and 20 to 40 parts by weight of cheongyang pepper extract based on 100 parts by weight of egg yolk. By satisfying the numerical range of the above-mentioned Cheongyang pepper extract, it is possible to pursue a harmonious balance between the processability of egg yolk paste and the intensity of spicy taste. For example, when the cheongyang pepper extract is included in an amount of less than 20 parts by weight, the egg yolk paste may be too thick and the materials may not be sufficiently mixed, which may result in a decrease in processability. Conversely, when the cheongyang pepper extract is included in excess of 40 parts by weight, there is a risk that the balance of aesthetics may be impaired due to excessively strong spicy taste.
한편, 본 발명에 있어서, 혼합유는 식용유 100 중량부에 대하여 고추기름 10 내지 40 중량부를 혼합하여 얻어지는 것이 바람직하다. 이 때, 상기 식용유는 콩기름, 잣기름, 미강유, 옥수수유, 올리브유, 카놀라유, 포도씨유, 해바라기씨유, 겨자씨유, 및 팜유로 이루어진 군에서 선택된 하나 이상인 것이 바람직하며, 불포화 지방산의 비율이 높고 단가가 저렴하다는 점에서 정제 옥수수유인 것이 더욱 바람직하다.On the other hand, in the present invention, the mixed oil is preferably obtained by mixing 10 to 40 parts by weight of red pepper oil with respect to 100 parts by weight of edible oil. At this time, the edible oil is preferably at least one selected from the group consisting of soybean oil, pine nut oil, rice bran oil, corn oil, olive oil, canola oil, grape seed oil, sunflower seed oil, mustard seed oil, and palm oil, the ratio of unsaturated fatty acids is high and the unit price Since it is cheap, it is more preferable that it is refined corn oil.
한편, 고추기름이 10 중량부 미만으로 혼합될 경우, 풍부한 풍미의 매운맛이 마요네즈에 충분히 부여되지 않을 수 있다. 반대로 40 중량부를 초과하여 포함될 경우, 혼합유의 발연점이 낮아지고 생산단가가 증가한다는 단점이 있다. 따라서, 상술한 수치범위를 만족하는 것이 중독성 있는 매운맛과 조리과정의 용이성, 생산단가 등의 조화로운 균형을 추구할 수 있다는 점에서 바람직하다.On the other hand, when the red pepper oil is mixed in less than 10 parts by weight, the spicy taste of the rich flavor may not be sufficiently imparted to the mayonnaise. Conversely, when included in excess of 40 parts by weight, there is a disadvantage that the smoke point of the mixed oil is lowered and the production cost is increased. Therefore, it is preferable to satisfy the above-mentioned numerical range in that it is possible to pursue a harmonious balance between the addictive spicy taste, the ease of the cooking process, and the production cost.
더하여, 본 발명의 매운맛 마요네즈의 유화안정성의 관점에서 상기 난황 페이스트 100 중량부에 혼합유는 600 내지 800 중량부 교반하여 혼합되는 것이 바람직하다. 가령, 혼합유가 600 중량부 미만으로 포함될 경우, 난황 페이스트가 충분히 용해되지 않을 수 있다. 반대로, 혼합유가 800 중량부를 초과할 경우, 혼합유의 일부가 충분히 에멀젼화 되지 아니하여 마요네즈와 혼합유의 층분리가 문제될 수 있다.In addition, from the viewpoint of emulsion stability of the spicy mayonnaise of the present invention, it is preferable to mix 600 to 800 parts by weight of the mixed oil with 100 parts by weight of the egg yolk paste by stirring. For example, when the mixed oil is included in less than 600 parts by weight, the egg yolk paste may not be sufficiently dissolved. Conversely, when the mixed oil exceeds 800 parts by weight, a part of the mixed oil may not be sufficiently emulsified, so that layer separation of mayonnaise and mixed oil may be a problem.
한편, 상술한 관점의 연장선상에서 본 발명의 각 건어물용 매운맛 마요네즈에 있어서, 난황 페이스트는 난황 100 중량부에 대하여 식초 60 중량부, 소금 12 중량부, 및 청양고추 추출액 30 중량부를 혼합하여 얻어지고, 혼합유는 식용유 100 중량부에 대하여 고추기름 25 중량부를 혼합하여 얻어지며, 난황 페이스트 100 중량부에 혼합유 700 중량부를 소량씩 가하면서 교반하여 에멀젼화된 것이 가장 바람직하다.On the other hand, in the spicy mayonnaise for each dried fish of the present invention in line with the above-mentioned viewpoint, the egg yolk paste is obtained by mixing 60 parts by weight of vinegar, 12 parts by weight of salt, and 30 parts by weight of Cheongyang pepper extract with respect to 100 parts by weight of egg yolk, The mixed oil is obtained by mixing 25 parts by weight of red pepper oil with respect to 100 parts by weight of edible oil, and it is most preferable to emulsify it by stirring while adding 700 parts by weight of the mixed oil little by little to 100 parts by weight of the egg yolk paste.
본 발명의 매운맛 마요네즈는 단독으로 사용되어 음식에 풍부한 인상의 매운맛과 함께 부드러운 식감을 더해줄 수 있다. 따라서, 본 발명의 매운맛 마요네즈는 별도의 조리과정을 거치지 않고 건어물과 함께 섭취될 수도 있다. 다만, 통상의 기술자는 건어물의 감칠맛을 더욱 극대화하고 특유의 중독성 있는 맛을 구현하기 위해서는 건어물을 본 발명의 매운맛 마요네즈에 일정시간, 바람직하게는 30분 내지 60분 동안, 침지하여 상온으로 숙성할 수 있다.The spicy mayonnaise of the present invention can be used alone to add a soft texture with a rich impression of spiciness to food. Therefore, the spicy mayonnaise of the present invention may be consumed together with dried fish without going through a separate cooking process. However, a person skilled in the art can further maximize the umami taste of dried fish and immerse the dried fish in the spicy mayonnaise of the present invention for a certain period of time, preferably 30 to 60 minutes, and then ripen at room temperature. have.
특히, 상온에서 건어물을 본 발명의 매운맛 마요네즈에 침지함으로써, 마요네즈가 건어물 내부로 침투하게 되며, 차후 가열 조리 시에 건어물의 표면 및 내부에서 추가적인 마이야르 반응이 진행되리라 기대할 수 있다. 마이야르 반응에 의하여 난황에 포함되어 있던 단백질 및 탄수화물이 건어물에 포함되어 있던 단백질 및 탄수화물과 탈수축합반응을 진행하게 되며, 그 결과 건어물만을 가열하였을 때에는 느낄 수 없는 색다른 감칠맛이 추가된다. In particular, by immersing the dried fish in the spicy mayonnaise of the present invention at room temperature, the mayonnaise penetrates into the dried fish, and it can be expected that an additional Maillard reaction proceeds on the surface and inside the dried fish during subsequent heating and cooking. Due to the Maillard reaction, proteins and carbohydrates contained in egg yolk undergo dehydration and condensation reactions with proteins and carbohydrates contained in dried fish.
상술한 바와 같이 매운맛 마요네즈에 건어물을 침지하여 숙성함으로써, 건어물을 물에 불리는 과정이 생략되거나 현저히 단축될 수 있다. 따라서, 본 발명의 매운맛 마요네즈를 통하여 건어물 특유의 감칠맛의 손실을 최소화하는 동시에 식감 및 맛의 개선이 가능하다. 더하여, 후술하는 바와 같이 조미재를 더욱 첨가하여 가열 조리함으로써, 통상의 기술자는 건어물의 감칠맛을 더욱 극대화하고 특유의 중독성 있는 맛을 구현할 수 있다.As described above, by immersing dried fish in spicy mayonnaise and aging it, the process of soaking dried fish in water can be omitted or significantly shortened. Therefore, through the spicy mayonnaise of the present invention, it is possible to minimize the loss of the characteristic umami taste of dried fish, and at the same time improve the texture and taste. In addition, by heating and cooking by adding more seasoning as described below, a person skilled in the art can further maximize the umami of dried fish and realize a unique addictive taste.
본 발명의 각 실시예에 있어서, 조미재는 정제수, 물엿, 설탕, 고추가루, 간장, 정제소금, 쇠고기 다시, L-글루탐산나트륨, 흑후추 분말, 생강 고형분, 마늘 고형분, 식초, 무수구연산, 및 카라멜 색소비에이를 포함한다. 조미재를 첨가하여 감미, 산미, 우마미. 염미 등의 강조가 가능하며 건어물 특유의 향을 조절할 수 있다. In each embodiment of the present invention, the seasoning is purified water, starch syrup, sugar, red pepper powder, soy sauce, refined salt, beef dashi, L-glutamate sodium, black pepper powder, ginger solids, garlic solids, vinegar, citric anhydride, and caramel color. Consumption includes this. Sweetness, acidity, and umami by adding seasonings. It is possible to emphasize saltiness, etc., and to control the unique flavor of dried fish.
즉, 본 명세서는 본 발명의 각 건어물용 매운맛 마요네즈에, 조미재가 균일하게 교반되어 더 포함되는 건어물용 매운맛 소스를 추가적으로 개시한다. 이 때, 상기 매운맛 마요네즈는 건어물과 우선 혼합되거나, 아니면 조미재와 우선 혼합될 수 있다. 매운맛 마요네즈가 우선 혼합될 경우, 전술한 바와 같이 건어물의 감칠맛 및 식감을 더욱 개선할 수 있고, 조미재와 우선하여 혼합될 경우, 조리 및 저장의 간편성이 극대화될 수 있다.That is, the present specification additionally discloses a spicy sauce for dried fish in which the seasoning is uniformly stirred and further included in each of the spicy mayonnaise for dried fish of the present invention. In this case, the spicy mayonnaise may be first mixed with the dried fish or mixed with the seasoning first. When the spicy mayonnaise is first mixed, the umami taste and texture of the dried fish can be further improved as described above, and when the spicy mayonnaise is mixed preferentially with the seasoning, the convenience of cooking and storage can be maximized.
가령, 본 발명의 건어물용 매운맛 소스는, 매운맛 마요네즈 100 중량부에 대하여, 정제수 50 중량부, 물엿 10 중량부, 설탕 20 중량부, 고추가루 100 중량부, 간장 50 중량부, 정제소금 10 중량부, 쇠고기 다시 5 중량부, L-글루탐산나트륨 5 중량부, 흑후추 분말 1 중량부, 생강 고형분 1 중량부, 마늘 고형분 3 중량부, 식초 10 중량부, 무수구연산 10 중량부, 및 카라멜 색소비에이 20 중량부가 더 포함되는 것이 시식자의 기호를 자극하고 중독성 있는 매운맛을 구현한다는 관점에서 가장 바람직하다.For example, the spicy sauce for dried fish of the present invention, based on 100 parts by weight of spicy mayonnaise, 50 parts by weight of purified water, 10 parts by weight of starch syrup, 20 parts by weight of sugar, 100 parts by weight of red pepper powder, 50 parts by weight of soy sauce, 10 parts by weight of refined salt , 5 parts by weight of beef dashi, 5 parts by weight of sodium L-glutamate, 1 part by weight of black pepper powder, 1 part by weight of ginger solid content, 3 parts by weight of garlic solid content, 10 parts by weight of vinegar, 10 parts by weight of citric anhydride, and 20 parts by weight of caramel pigment It is most preferable from the viewpoint of stimulating the taste of the taster and realizing the addictive spicy taste that the weight part is further included.
{실시예 및 평가}{Examples and Evaluation}
이하, 실시예들을 참조하여 본 명세서가 청구하는 바에 대하여 더욱 자세히 설명한다. 다만, 본 명세서에서 제시하고 있는 실시예 등은 통상의 기술자에게 의하여 다양한 방식으로 변형되어 여러 가지 형태를 가질 수 있는 바, 본 명세서의 기재사항은 본 발명을 특정 개시 형태에 한정되는 것이 아니고 본 발명의 사상 및 기술 범위에 포함되는 모든 균등물 내지 대체물을 포함하고 있는 것으로 보아야 한다.Hereinafter, with reference to embodiments will be described in more detail with respect to what the present specification claims. However, the embodiments presented in the present specification may be modified in various ways by those skilled in the art to have various forms, and the description of the present specification is not intended to limit the present invention to a specific disclosed form, but the present invention It should be regarded as including all equivalents or substitutes included in the spirit and scope of the present invention.
실시예 1. 매운맛 마요네즈의 제조Example 1. Preparation of spicy mayonnaise
매운맛 마요네즈의 제조를 위하여, 난황을 고속 블렌더에 넣고 3분간 교반하여 파쇄한다. 그 다음, 파쇄된 난황 100 중량부에 대하여 식초 60 중량부, 소금 12 중량부, 및 청양고추 추출액 30 중량부를 500 rpm으로 약 3분간 교반하여 난황 페이스트를 얻었다. 상기 난황 페이스트 100 중량부에 700 중량부의 혼합유를 소량씩 가하면서 약 1,200 rpm으로 교반하여 에멀젼화 시켰으며, 교반시간은 약 3분이었다. 혼합유가 800 중량부를 초과하는 실시예에서는 3분간 교반하여도 육안으로 충분리를 확인할 수 있었다.For the preparation of spicy mayonnaise, the egg yolk is placed in a high-speed blender and crushed by stirring for 3 minutes. Then, 60 parts by weight of vinegar, 12 parts by weight of salt, and 30 parts by weight of cheongyang pepper extract based on 100 parts by weight of crushed egg yolk were stirred at 500 rpm for about 3 minutes to obtain egg yolk paste. While adding 700 parts by weight of mixed oil to 100 parts by weight of the egg yolk paste in small portions, the mixture was stirred at about 1,200 rpm to emulsify, and the stirring time was about 3 minutes. In the example in which the mixed oil exceeds 800 parts by weight, it was confirmed by the naked eye that the mixture was stirred for 3 minutes.
평가예 1. 매운맛 마요네즈의 관능평가Evaluation Example 1. Sensory evaluation of spicy mayonnaise
실시예 1의 매운맛 마요네즈 및 비교예 1, 비교예 2의 마요네즈에 대하여 관능평가를 진행하였다. 평가자는 무작위로 소집된 20 내지 40대의 성인 20인이었으며, 5점 척도로 평가하였다. 실시예 1, 비교예 1, 비교예 2의 조성은 하기 표 1과 같으며, 관능평가의 결과는 표 2와 같다.Sensory evaluation was performed on the spicy mayonnaise of Example 1 and the mayonnaise of Comparative Examples 1 and 2. The raters were 20 adults in their 20s to 40s who were randomly convened and evaluated on a 5-point scale. The compositions of Example 1, Comparative Example 1, and Comparative Example 2 are shown in Table 1 below, and the results of sensory evaluation are shown in Table 2.
* 모든 조성은 상대적인 중량비로 기재됨* All compositions are stated in relative weight ratios.
* 뒷맛이 깔끔할수록 높은 점수를 부여하도록 지도함.* The cleaner the aftertaste, the higher the score.
** 전반적인 기호를 5점 척도 및 주관적인 인상을 통하여 평가하도록 지도함. ** Guidance to evaluate overall preference through a 5-point scale and subjective impression.
관능평가 결과에 따르면, 실시예 1의 매운맛 마요네즈의 경우 뒷맛이 깔끔하며 매운맛에 깊이감이 있다는 평이 수집되었다. 반면, 비교예 1의 마요네즈는 매운맛이 미약하고 인상이 흐리다는 평이 주로 수집되었으며, 비교예 2의 마요네즈는 뒷맛은 깔끔하지만 매운맛이 인위적이라는 평이 다수 수집되었다.According to the sensory evaluation results, in the case of the spicy mayonnaise of Example 1, reviews were collected that the aftertaste was clean and the spicy taste had a sense of depth. On the other hand, the mayonnaise of Comparative Example 1 was mainly collected to have a weak spicy taste and a dull impression, and the mayonnaise of Comparative Example 2 had a clean aftertaste, but many reviews were collected that the spicy taste was artificial.
실시예 2. 매운맛 소스의 제조Example 2. Preparation of spicy sauce
향이 강한 반건조 오징어 500 중량부와 본 발명의 매운맛 마요네즈 100 중량부를 잘 혼합하여 상온에서 약 30분동안 숙성하였다. 그 후, 정제수 50 중량부, 물엿 10 중량부, 설탕 20 중량부, 고추가루 100 중량부, 간장 50 중량부, 정제소금 10 중량부, 쇠고기 다시 5 중량부, L-글루탐산나트륨 5 중량부, 흑후추 분말 1 중량부, 생강 고형분 1 중량부, 마늘 고형분 3 중량부, 식초 10 중량부, 무수구연산 10 중량부, 및 카라멜 색소비에이 20 중량부를 가하고 교반하여 혼합하였다. 500 parts by weight of semi-dried squid with strong flavor and 100 parts by weight of spicy mayonnaise of the present invention were mixed well and aged at room temperature for about 30 minutes. Then, 50 parts by weight of purified water, 10 parts by weight of starch syrup, 20 parts by weight of sugar, 100 parts by weight of red pepper powder, 50 parts by weight of soy sauce, 10 parts by weight of refined salt, 5 parts by weight of beef dashi, 5 parts by weight of sodium L-glutamate, black pepper 1 part by weight of powder, 1 part by weight of ginger solid content, 3 parts by weight of garlic solid content, 10 parts by weight of vinegar, 10 parts by weight of citric anhydride, and 20 parts by weight of caramel pigment BEA were added and mixed with stirring.
평가 2. 매운맛 소스의 평가Evaluation 2. Evaluation of Spicy Sauce
상기 실시예 2에서 얻어진 매운맛 소스가 첨가된 반건조 오징어를 약불에서 3분간 가열하여 조리하였다. 비교를 위하여 시판제품(불닭소스, 삼양식품(주) 제)을 물에 불린 반건조 오징어에 발라주고 마찬가지로 3분간 가열하여 조리하였다. 마찬가지로 무작위로 소집된 20 내지 40대의 성인 20인이 5점 척도로 관능 평가하였다. 관능평가 결과는 하기 표 3과 같다.The semi-dried squid to which the spicy sauce obtained in Example 2 was added was heated and cooked over low heat for 3 minutes. For comparison, a commercial product (Buldak Sauce, manufactured by Samyang Foods Co., Ltd.) was applied to semi-dried squid soaked in water and heated for 3 minutes. Similarly, 20 adults in their 20s and 40s who were randomly recruited for sensory evaluation on a 5-point scale. The sensory evaluation results are shown in Table 3 below.
+ 건어물 냄새가 강할수록 높은 점수를 부여하도록 지도함++ 뒷맛이 깔끔할수록 높은 점수를 부여하도록 지도함.+ The stronger the smell of dried fish, the higher the score.++ The cleaner the aftertaste, the higher the score.
* 식감이 쫄깃할수록 높은 점수를 부여하도록 지도함.* The chewier the texture, the higher the score.
** 전반적인 기호를 5점 척도 및 주관적인 인상을 통하여 평가하도록 지도함.** Guidance to evaluate overall preference through a 5-point scale and subjective impression.
*** 양 제품 중 하나의 제품만을 구매할 수 있는 경우를 가정하여 택일하도록 지도함*** Guidance to choose one of the two products assuming that only one product can be purchased
표 3을 참조하면, 본 발명의 매운맛 소스를 첨가하여 조리된 반건조 오징어는 시판 제품을 첨가하여 조리된 반건조 오징어에 비하여, 강한 감칠맛과 고소한 맛을 시식자에게 제공하며 뒷맛이 깔끔하고 식감이 쫄깃하여 전반적인 기호도가 더욱 높은 것으로 나타났다. 특히, 본 발명의 매운맛 소스가 적용된 반건조 오징어에 대하여 평가자들은 시판 제품에 비하여 구매에 있어 높은 매력을 느끼는 것으로 나타났다.Referring to Table 3, the semi-dried squid cooked with the spicy sauce of the present invention provides the taster with a strong umami and savory taste compared to the semi-dried squid cooked with the addition of a commercial product, and the aftertaste is clean and the texture is chewy. As a result, the overall acceptance rate was higher. In particular, for the semi-dried squid to which the spicy sauce of the present invention is applied, it was found that the evaluators felt a high attractiveness in purchasing compared to the commercial product.
Claims (5)
상기 난황 페이스트는 난황 100 중량부에 대하여 식초 60 중량부, 소금 12 중량부, 및 청양고추 추출액 30 중량부를 혼합하여 얻어지고,
상기 혼합유는 정제 옥수수유 100 중량부에 대하여 고추기름 25 중량부를 혼합하여 얻어지며,
상기 매운맛 마요네즈는 상기 난황 페이스트 100 중량부에 상기 혼합유 700 중량부를 소량씩 가하면서 교반하여 에멀젼화된 것이고,
상기 매운맛 마요네즈 100 중량부에 대하여, 정제수 50 중량부, 물엿 10 중량부, 설탕 20 중량부, 고추가루 100 중량부, 간장 50 중량부, 정제소금 10 중량부, 쇠고기 다시 5 중량부, L-글루탐산나트륨 5 중량부, 흑후추 분말 1 중량부, 생강 고형분 1 중량부, 마늘 고형분 3 중량부, 식초 10 중량부, 무수구연산 10 중량부, 및 카라멜 색소비에이 20 중량부를 포함하는, 건어물용 매운맛 소스.In the spicy sauce for dried fish, comprising the spicy mayonnaise consisting of egg yolk paste and mixed oil,
The egg yolk paste is obtained by mixing 60 parts by weight of vinegar, 12 parts by weight of salt, and 30 parts by weight of cheongyang pepper extract based on 100 parts by weight of egg yolk,
The mixed oil is obtained by mixing 25 parts by weight of red pepper oil with respect to 100 parts by weight of refined corn oil,
The spicy mayonnaise is emulsified by stirring while adding 700 parts by weight of the mixed oil little by little to 100 parts by weight of the egg yolk paste,
Based on 100 parts by weight of the spicy mayonnaise, 50 parts by weight of purified water, 10 parts by weight of starch syrup, 20 parts by weight of sugar, 100 parts by weight of red pepper powder, 50 parts by weight of soy sauce, 10 parts by weight of refined salt, 5 parts by weight of beef dashi, L-glutamic acid 5 parts by weight of sodium, 1 part by weight of black pepper powder, 1 part by weight of ginger solid content, 3 parts by weight of garlic solid content, 10 parts by weight of vinegar, 10 parts by weight of citric acid anhydride, and 20 parts by weight of caramel pigment BEA.
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| KR20240036767A (en) | 2022-09-13 | 2024-03-21 | 주식회사 세모담에프앤비 | Method for manufacturing sauce for dried pollack |
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