KR102398595B1 - Manufacturing method of Cheongyang pepper sauce - Google Patents

Abstract

The present invention relates to a method for manufacturing Cheongyang red pepper sauce. To solve an above problem, the method for manufacturing Cheongyang red pepper sauce comprises: a first mixing step of manufacturing a first mixture by mixing and stirring 24-26 wt% of Cheongyang red pepper chopping, brewed soy sauce, minced garlic, mirim(rice wine), starch syrup, plum juice, and a natural red pepper extract; a second mixing step of manufacturing a second mixture by mixing sugar, MSG, a condiment, pepper, modified starch, roasted sesame, purified salt, and a preservative; a third mixing step of manufacturing a third mixture by mixing and stirring the first mixture and the second mixture after preparing the purified water; a heating step of heating and stirring the third mixture at a temperature of 100 ℃; and a fourth mixing step of cooling the heated third mixture, adding 1-2 wt% of vinegar to the same, and stirring the same. According to the present invention, flavor can be improved by combining a taste of gimbap and a unique taste of the Cheongyang red pepper sauce. In addition, by adding the vinegar as a post-process, a user can feel sour and soft taste together. In addition, when liquid sauce is applied, a fishy smell generated from steam can be suppressed. In addition, even if time elapses, a decrease in taste and aroma can be prevented. Furthermore, a savory taste can be provided without high-calorie mayonnaise.

Description

Manufacturing method of Cheongyang pepper sauce {Manufacturing method of Cheongyang pepper sauce}

The present invention relates to a type of sauce for gimbap that is regularly placed on top of gimbap, and relates to a method of manufacturing cheongyang pepper sauce, which uses cheongyang pepper as a main ingredient and can harmonize well with gimbap to enhance flavor.

Gimbap is a food eaten by putting various ingredients together with rice and rolling it with seaweed so that it does not come loose, and it has been widely used as a lunch box or snack because it is easy to carry.

In general, there is no sauce for gimbap, just seasoning the rice and mixing various vegetables, sesame oil, sesame salt and carrots with seasoned rice is rolled up with oiled laver and eaten. There was only a slight difference in taste depending on the ingredients used.

In recent years, various types of gimbap have been introduced, and various kimbaps such as so-called nude kimbap, in which the rice is exposed to the outside rather than the general method of wrapping the seaweed outside, are available. is being provided.

However, people's taste buds constantly want something new, and they want gimbap with a new taste, not a simple difference in taste or appearance depending on the ingredients. Accordingly, a sauce for dipping gimbap was also developed.

As an example, in "Gimbab sauce and manufacturing method and gimbap manufacturing method" (Korean Patent Application Laid-Open No. 10-2011-0122892, Patent Document 1), onions are put in heated cooking oil and heated, then olive oil, green onion, sesame oil, garlic A method of preparing a sauce in which the mixture is mixed and then cooled is disclosed.

On the other hand, the number of people who want to feel the spicy taste is increasing, and in this regard, "a method of manufacturing spicy gimbap" (Korean Patent Publication No. 10-1651228, Patent Document 2) has been disclosed.

The above Patent Document 2 consists of putting cheongyang pepper and fish cakes in broth, boiling them, and rolling the boiled fish cakes together with rice on seaweed to prepare them.

In the case of Patent Document 2 described above, it is provided when ordering spicy gimbap.

However, as the kimbap culture developed, Internet blogs also revealed that the kimbap was eaten with ketchup, sriracha, and mayonnaise.

Among them, Sriracha Mayo Sauce uses chili sauce and mayonnaise as the main ingredients to give it a savory and spicy taste, but those who want a clean spicy taste are less popular.

In particular, there are a lot of people who don't like the taste of foreign peppers among those who want a clean spicy taste, so it is necessary to develop a sauce that gives a clean spicy taste when regularly eaten on top of kimbap based on Cheongyang pepper.

KR 10-2011-0122892 (2011.11.14) KR 10-1651228 (2016.08.19)

The method for producing cheongyang pepper sauce of the present invention is to solve the problems occurring in the prior art as described above, and to improve the flavor by harmonizing the taste of gimbap with the unique taste of cheongyang pepper sauce.

In addition, vinegar is added as a post-process so that you can feel the sweet and soft taste together.

In addition, it is intended to suppress the fishy smell generated from seaweed when applying the liquid sauce.

In addition, it is intended to prevent deterioration of taste and flavor even if time elapses after application of the sauce.

In addition, it is intended to provide a savory taste without adding high-calorie mayonnaise.

In order to solve the above problem, the method for producing cheongyang pepper sauce of the present invention is a primary mixture by mixing and stirring cheongyang pepper chopping 24 to 26% by weight, brewed soy sauce, minced garlic, mirin, starch syrup, plum juice, and natural red pepper extract. A first mixing step of preparing a; A secondary mixing step of preparing a secondary mixture by mixing sugar, MSG, seasoning, pepper, modified starch, roasted sesame seeds, refined salt, and a preservative; a tertiary mixing step of preparing a tertiary mixture by mixing and stirring the primary and secondary mixtures after preparing purified water; a heating step of heating and stirring the tertiary mixture to a temperature of 100°C; After cooling the heat-treated tertiary mixture, 1 to 2 wt% of vinegar is added and a quaternary mixing step of stirring; is configured to include.

In the above configuration, the first mixing step is, 25% by weight of cheongyang pepper chopping, 3% by weight of brewed soy sauce, 2.5% by weight of minced garlic, 2% by weight of mirin, 10% by weight of starch syrup, 2% by weight of plum juice, natural red pepper 0.23% by weight of the extract is mixed, and the second mixing step is sugar 6% by weight, MSG 0.6% by weight, seasoning containing beef extract 1.2% by weight, black pepper 1.5% by weight, starch acetyladipic acid 3.5% by weight, roasted 1% by weight of sesame, 1.8% by weight of refined salt, and 0.017% by weight of a preservative are mixed, and in the third mixing step, 38.153% of water is prepared and measured and mixed with the first mixture and the second mixture, and the fourth The mixing step is characterized by adding 1.5% by weight of vinegar.

In addition, after blanching the leaves of the oak tree by mixing with water, only a liquid phase is obtained, and then, after immersing the leaves in this liquid at room temperature for 60 to 80 minutes, only the liquid is obtained, and then the liquid is kept at low temperature for 36 to 48 hours. An additive liquid preparation step of preparing an additive solution by fermenting during the fermentation process is further carried out, in the fourth mixing step, 0.05 to 0.1 wt% of the additive solution is further added, and in the third mixing step, purified water is added according to the amount of the additive solution added. characterized in that it is adjusted.

At this time, it is characterized in that the fermented skate is mixed with the leaves of the oak tree and then blanched.

In addition, the preparation step of the additive solution, the mixing step of preparing a mixture by mixing the leaves of the oak tree and the fermented skate in a weight ratio of 15: 1; After adding water 2 to 3 times the weight of the mixture, the mixture is blanched at a temperature of 60 to 65° C. for 30 to 40 seconds, and then the mixture is removed and only a liquid phase is obtained; a second liquid production step of immersing the leaves in the liquid phase obtained in the first liquid production step at room temperature for 60 to 80 minutes, then retrieving the leaves and obtaining only the liquid phase; It characterized in that it consists of; a fermentation step of preparing an additive solution by fermenting the liquid phase obtained in the second liquid phase production step at a temperature of 2 to 5° C. for 36 to 48 hours.

According to the present invention, the taste of gimbap and the unique taste of Cheongyang red pepper sauce are well harmonized, and the flavor is improved.

In addition, by adding vinegar as a post-process, it is possible to feel the sweet and soft taste together.

In addition, when the liquid sauce is applied, the fishy smell generated from the seaweed can be suppressed.

In addition, it is intended to prevent deterioration of taste and flavor even if time elapses after application of the sauce.

In addition, it is possible to create a savory taste without adding high-calorie mayonnaise.

Hereinafter, it will be described in detail with respect to the manufacturing method of the cheongyang pepper sauce of the present invention.

1. First mixing step

Cheongyang pepper chopping 24-26 wt%, brewed soy sauce, minced garlic, mirin, starch syrup, plum juice, and natural red pepper extract are mixed and stirred to prepare a primary mixture.

More specifically, mixing 25% by weight of Cheongyang pepper chopping, 3% by weight of brewed soy sauce, 2.5% by weight of minced garlic, 2% by weight of mirin, 10% by weight of starch syrup, 2% by weight of plum juice, and 0.23% by weight of natural red pepper extract desirable.

The cheongyang pepper sauce sold in the market usually uses cheongyang pepper and mayonnaise as main ingredients.

However, on the blog, the process of making cheongyang pepper, soy sauce, sugar, and vinegar as a sauce is disclosed, but this cheongyang pepper sauce contains a relatively large amount of soy sauce and is mainly used for eating meat products.

On the other hand, when a sauce with a high soy sauce content is applied to gimbap, the taste of soy sauce is too strong, and the characteristic smell of soy sauce is strong rather than a clean spicy taste, and the taste for eating is lowered.

In the present invention, compared to the content of cheongyang pepper, a large amount of components such as starch syrup, plum juice, and white sugar are added, and a very small amount of soy sauce is added to harmonize well with the texture and taste of the raw material of gimbap when applied to kimbap.

On the other hand, in the case of natural red pepper extract, materials such as 'Oleoresin Capsi Cup 1 million' obtained by extracting red pepper with an oleoresin extraction solvent may be used.

2. Secondary mixing step

A secondary mixture is prepared by mixing sugar, MSG, seasoning, pepper, modified starch, roasted sesame, refined salt, and preservative.

More specifically, sugar 6% by weight, MSG 0.6% by weight, seasoning containing beef extract 1.2% by weight, black pepper 1.5% by weight, acetyladipic acid starch 3.5% by weight, roasted sesame 1% by weight, refined salt 1.8% by weight , it is preferable to mix 0.017 wt% of a preservative.

3. 3rd mixing step

After preparing purified water, the first mixture and the second mixture are mixed and stirred to prepare a tertiary mixture.

Separately preparing the primary mixture and the secondary mixture is to ensure that each raw material is evenly mixed because the raw material of the primary mixture takes a liquid form and the raw material of the secondary mixture takes a solid phase.

At this time, it is preferable to prepare and measure 38.153 wt% of purified water, and then mix it with the first mixture and the second mixture.

4. Heating step

The tertiary mixture is heated and stirred at a temperature of 100°C.

The heating time is preferably about 30 seconds to 2 minutes, and water may be added as needed.

The cheongyang pepper recipes released on the market do not go through a heating process, but in this case, the grassy smell from the unheated cheongyang peppers may give you objection when you eat the kimbap with the sauce.

In the present invention, it is possible to suppress the generation of grass odor by heating the mixture containing the cheongyang pepper chopping, and provides a softer taste of the sauce.

5. 4th mixing step

After cooling the heat-treated tertiary mixture, 1 to 2 wt% of vinegar is added and stirred to prepare a sauce.

When vinegar is added, it does not impair the original taste and aroma of kimbap, and it creates a softer yet sour taste that goes well with the kimbap.

At this time, it is preferable to add 1.5% by weight of vinegar.

In the above configuration, when a liquid sauce is applied to the gimbap, a peculiar fishy smell is generated while the laver eats moisture, and when time elapses after applying the sauce, this phenomenon is further aggravated. This phenomenon can be suppressed An additive solution can be prepared so that

The applicant collected the shoots of bamboo shoots and porcini plants for use as spring herbs, blanched basil leaves and put blanched basil leaves in the remaining water and accidentally tasting the remaining liquid. I found out

A cypress tree is a tree of the oleaceae family, and it is called a chamjung tree, a juniper tree, and a chamomile tree, and the young shoots are also called leather herbs.

It is known that the leaves of the oak tree contain beta-carotene, various vitamins, and various mineral components, and conventionally, it was lightly blanched and eaten with vegetables, pickled vegetables, or made with jeonjang.

These oak trees have a very unique scent, so there is a lot of difference between likes and dislikes when eating them.

On the other hand, Poribaengi is a biennial grass of the Asteraceae family, and is called Hwanggachae and Bakchogarinamul.

Poribengi is known to contain a large amount of inulin and sesqueterpene.

As a medicinal material, dried outplants and roots are used for various inflammatory diseases, and they are also eaten as herbs, but they are known to have no particular flavor or taste.

As a result of a number of experiments, the applicant obtained only a liquid phase after blanching the leaves of an oak tree by mixing it with water, immersing the leaves in the liquid for 60 to 80 minutes at room temperature, obtaining only a liquid phase, and then using this liquid. Fermentation at low temperature for 36 to 48 hours to prepare an additive solution, adding 0.05 to 0.1 wt% of this additive solution in the fourth mixing step, and adjusting the amount of purified water added in the third mixing step It was found to have a savory taste without a fishy smell.

At this time, the sensitive person may feel the unique scent of oak tree.

Accordingly, the additive liquid preparation step of preparing the additive liquid may be specifically carried out as follows.

1) Mixing step

A mixture is prepared by mixing the leaves of the oak tree and the fermented skate in a weight ratio of 15:1.

If oak leaves and dried skates are mixed in a weight ratio of 14:1, the smell of dried skates is rather unpleasant.

In addition, when the ratio of the two is about 16:1 by weight, sensitive people will feel the scent of oak wood.

2) 1st liquid manufacturing stage

After adding water 2 to 3 times the weight of the mixture, blanched at a temperature of 60 to 65° C. for 30 to 40 seconds, and then the mixture is removed and only a liquid phase is obtained.

Blanching at a temperature higher than the above temperature, if the blanching time is long, it may be difficult to control the aroma of the oak leaves.

In addition, when blanching at a low temperature and the blanching time is short, the smell of bamboo and fermented skate may be strong.

3) Secondary liquid manufacturing stage

After immersing the leaves in the liquid phase obtained in the first liquid preparation step at room temperature for 60 to 80 minutes, the leaves are removed and only the liquid phase is obtained.

In the case of liquid production, if both are put together without distinguishing between the first and second phases, the smell of oak wood and fermented skates and a fishy smell will be produced.

At this time, it is preferable that the amount of the leaf is about 1/10 of the liquid weight.

4) Fermentation stage

The liquid phase obtained in the second liquid phase preparation step is fermented at a temperature of 2 to 5° C. for 36 to 48 hours to prepare an additive solution.

Hereinafter, an embodiment of the present invention will be described.

Frozen Cheongyang pepper chopping (3mm size) 250kg, brewed soy sauce (product name: Sempyo brewed soy sauce 501, raw material source: sempyo) 30kg, garlic milling (domestic production) 25kg, mirin (raw material source: Lotte) 20kg, starch syrup (product name: high sweet corn syrup) 82, Raw material source: Samyang) 100 kg, plum extract (Sangpung name: Chamdaum plum extract, raw material source: Panax Korea) 20 kg, natural red pepper extract (product name: Oleo Resin Capsicum 1 million, raw material source: Synsite) 2.3 kg was added to the mixer and mixed and stirred to prepare a primary mixture.

Sugar (brand name: white sugar, raw material source: Beksul) 60 kg, MSG (brand name: L-sodium glutamate breeze, raw material source: CJ) 6 kg, seasoning containing beef extract (brand name: beef dashida, raw material source: CJ) 12 kg, pepper (Product name: crushed red pepper, raw material source: Cheongwoo Foods) 15kg, modified starch (product name: acetyladipic acid starch, raw material source: Daesang) 35kg, roasted sesame (domestic) 10kg, refined salt (raw material source: Hanzo Salt) 18kg , 0.17 kg of a preservative (methyl paraoxybenzoate, indo-acid) was added to the mixer and mixed and stirred to prepare a secondary mixture.

381.53 kg of purified water was put into a mixer, the first mixture and the second mixture were mixed, and then a third mixture was prepared by stirring.

Then, the tertiary mixture was put into boiling water and heated while adding water.

Then, 15 kg of vinegar (trade name: Hwanman vinegar, raw material source: Lotte) was further added and stirred to prepare the sauce of Example 1.

After collecting and preparing the leaves of the oak tree, three times the weight of the oak tree was measured and mixed with water, and then blanched at a temperature of 60° C. for 30 seconds to filter out the solid and obtain a liquid phase.

Then, after cooling the liquid to room temperature and weighing, 1/10 of the weight of the liquid was added, and immersed at room temperature for 60 minutes. Then, the leaves were removed and only the liquid was obtained.

Then, the remaining liquid was placed in a refrigerator set at 3° C. and fermented for 48 hours to prepare an additive solution.

In addition, proceed in the same manner as in Example 1, but when the tertiary mixture was prepared, 381.03 kg of water was weighed and added, and 500 g of Hwanman vinegar was added by weighing the added solution.

Prepared in the same manner as in Example 2, except that 1/15 weight of fermented skates of the weight of the leaves of the oak tree were further added during the preparation of the additive solution.

Prepared in the same manner as in Example 2, except that 1/16 of the weight of the leaf weight of the oak tree was further added during the preparation of the additive solution.

Prepared in the same manner as in Example 2, except that during the preparation of the additive solution, 1/14 weight of fermented skates of the weight of the leaves of the oak tree were further added.

After preparing the leaves of the oak tree and the leaves of the white oak tree in the same weight as the leaves and the white oak leaves used in Example 2, they are mixed, three times the weight of the mixture is mixed with water, and then blanched at a temperature of 60° C. for 30 seconds. After filtering the solid to obtain a liquid phase, the liquid phase was placed in a refrigerator set at 3° C. and fermented for 48 hours to prepare an additive solution, and then the same amount as in Example 2 was added.

Proceeded in the same manner as in Example 76, except that only the leaves of the oak tree were used as raw materials for the additive solution.

Proceeded in the same manner as in Example 6, except that only the leaves of Polivia were used as raw materials for the additive solution.

Proceeded in the same manner as in Example 2, but the leaves of poribensis were immersed in 1/9 weight of the liquid weight obtained by blanching the oak leaves.

Proceeded in the same manner as in Example 2, but the leaves of poribungi were immersed in 1/11 weight of the liquid weight obtained by blanching the oak leaves.

<Comparative Example 1>

Cheongyang pepper mayo sauce was purchased from the market and prepared in Comparative Example 1.

It was confirmed that the prepared sauce (trade name: Raleish Hot Mayo, Wooshin FM Co., Ltd.) used mayonnaise content 45.5% by weight, Cheongyang pepper content not indicated) as the main raw material.

<Comparative Example 2>

Cheongyang pepper sauce was purchased from the market and prepared in Comparative Example 2.

It was confirmed that the prepared sauce (brand name: Jjamukcho Original, Stock Heather The Sauce Lab) was made with 80% Cheongyang pepper, refined salt, and citric acid as main ingredients.

<Comparative Example 3>

It was prepared in the same manner as in Example 1, except that 200 g of Cheongyang pepper was used, and the remaining amount was adjusted with purified water.

<Comparative Example 4>

It was prepared in the same manner as in Example 1, except that 300 g of Cheongyang pepper was used, and the remaining amount was adjusted with purified water.

Hereinafter, experiments using Examples and Comparative Examples will be described.

<Experimental Example 1> Sensory Experiment 1 (Taste, Scent)

After purchasing the basic style gimbap sold at a gimbap specialty store, the sauce prepared in each Example and Comparative Example was applied on the gimbap, and then the kimbap was eaten, and sensory tests for taste and aroma were performed.

The sensory test was evaluated using the 9-point rating method. Considering age and gender, a total of 60 males and females in their teens and 60s were selected for each age group.

The experimental results are shown in Table 1 below.

division taste incense Example 1 7.6 6.5 Example 2 8.3 7.4 Example 3 8.8 8.6 Example 4 7.1 6.4 Example 5 7.4 6.4 Example 6 7.1 5.8 Example 7 8.0 5.3 Example 8 7.3 6.5 Example 9 7.5 6.6 Example 10 7.4 6.6 Comparative Example 1 5.1 5.2 Comparative Example 2 3.5 3.5 Comparative Example 3 4.2 3.4 Comparative Example 4 4.3 3.7

* Sensory test value (9: very good, 0: very bad)

From the results of Table 1, it was found that the case of eating the sauce of the Examples on gimbap was better overall in taste and flavor than the Comparative Example.

In addition, it was also confirmed that the taste and flavor were relatively improved in the case of Examples 2 and 3 when the additive solution was used.

<Experimental Example 2> Sensory experiment 2 (taste, aroma)

After purchasing the basic style gimbap sold at a gimbap specialty store, the sauce prepared in each Example and Comparative Example was applied on the gimbap, and then the kimbap was eaten after 1 hour at room temperature to conduct a sensory test for taste and aroma.

The sensory test was evaluated using the 9-point rating method. Considering age and gender, a total of 60 males and females in their teens and 60s were selected for each age group.

The experimental results are shown in Table 2 below.

division taste incense Example 1 7.3 6.3 Example 2 8.2 7.8 Example 3 8.6 8.5 Example 4 7.0 6.3 Example 5 7.1 6.2 Example 6 6;6 5.4 Example 7 6.7 5.2 Example 8 7.0 6.5 Example 9 6.9 6.6 Example 10 6.8 6.7 Comparative Example 1 3.5 2.7 Comparative Example 2 2.8 2.9 Comparative Example 3 3.5 2.7 Comparative Example 4 3.6 3.1

* Sensory test value (9: very good, 0: very bad)

As seen from the results of Table 2, after 1 hour after applying the sauce to the gimbap, the taste and flavor were greatly reduced in the Comparative Examples, whereas the Examples did not show a significant difference compared to immediately after preparation.

<Experimental Example 3> Sensory experiment 3 (spicy smell, fishy smell, grass smell, stinky smell)

In the same manner as in Experimental Example 1, the gimbap was coated with sauce and eaten, but the evaluation items were classified into pungent smell, fishy smell, grass smell, and stinky smell, and evaluated using the 9-point rating method.

For the test subjects, a total of 60 men and women in their teens and 60s were selected in consideration of age and sex, 10 for each age group, and the experimental results are shown in Table 3 below.

division stinky smell fishy smell grass smell stinky smell Example 1 7.2 6.8 8.8 8.7 Example 2 8.4 7.5 5.2 4.5 Example 3 8.7 8.8 8.7 8.8 Example 4 8.0 7.8 6.5 4.4 Example 5 8.1 6.6 5.7 4.9 Example 6 7.6 7.9 4.1 3.7 Example 7 7.3 7.1 6.7 3.5 Example 8 7.1 7.3 4.3 7.2 Example 9 7.5 7.7 6.1 4.9 Example 10 7.6 7.9 4.4 5.8 Comparative Example 1 3.7 6.1 8.8 7.7 Comparative Example 2 3.8 5.8 8.8 7.8 Comparative Example 3 3.9 7.5 8.5 7.8 Comparative Example 4 3.7 7.3 8.8 8.1

* Sensory test level (9: very low, 0: severe)

From the results of Table 3, it can be seen that the overall pungent smell of the Examples was significantly less than that of the Comparative Examples.

In addition, in the case of Examples 3 to 11 in which the additive solution was added, overall improvement was made in pungent odor, and in the case of Example 4, it was found that almost no odor due to the raw material of the additive solution was felt.

<Experimental Example 4> Sensory test 4 (spicy odor, pleasant odor, grassy odor, stinky odor)

As in Experimental Example 2, after applying the sauce to the gimbap, it was allowed to eat after 1 hour at room temperature.

For the test subjects, a total of 60 men and women in their teens and 60s were selected in consideration of age and sex, 10 for each age group, and the experimental results are shown in Table 4 below.

division stinky smell fishy smell grass smell stinky smell Example 1 6.6 6.4 8.5 8.5 Example 2 8.0 7.3 4.8 3.7 Example 3 8.5 8.7 8.7 8.8 Example 4 7.3 7.0 5.9 4.1 Example 5 7.4 5.7 5.6 4.4 Example 6 7.3 7.0 4.1 3.5 Example 7 6.8 6.3 6.3 3.3 Example 8 6.6 6.3 4.3 5.6 Example 9 6.8 6.5 6.1 4.6 Example 10 6.9 6.7 4.4 5.5 Comparative Example 1 3.1 2.4 8.8 7.5 Comparative Example 2 3.1 2.7 8.8 6.5 Comparative Example 3 2.7 2.5 8.5 7.1 Comparative Example 4 3.0 3.2 8.8 7.2

* Sensory test value (9: very low, 0: severe)

As seen from the results of Table 4, it was found that, as time elapsed after the sauce was applied, the pungent and pleasant odors in all of the Examples and Comparative Examples worsened, thereby lowering the preference.

However, in the case of Examples using the additive solution, the degree of deterioration was relatively low, and in particular, in the case of Example 4, it was found that there was no significant difference compared with immediately after preparation.

<Experimental Example 5> Sensory experiment 5 (spicy taste, savory taste, sour taste)

As in Experimental Example 2, the kimbap was eaten after applying the sauce, but the evaluation items were classified into spicy, savory, and sour, and evaluated using a 9-point rating method.

For the test subjects, a total of 60 men and women in their teens and 60s were selected in consideration of age and sex, 10 for each age group, and the experimental results are shown in Table 4 below.

division heat savory taste sour taste Example 1 8.1 3.2 6.6 Example 2 7.5 6.6 6.5 Example 3 7.6 7.8 6.3 Example 4 7.4 5.4 6.5 Example 5 7.2 5.3 6.6 Example 6 7.5 5.6 6.1 Example 7 7.7 5.5 6.6 Example 8 7.8 5.1 6.5 Example 9 7.4 5.3 6.4 Example 10 7.6 5.4 6.3 Comparative Example 1 7.5 6.6 4.3 Comparative Example 2 8.8 1.3 5.5 Comparative Example 3 7.5 2.5 3.3 Comparative Example 4 7.7 2.3 2.1

* Sensory test level (9: very low, 0: severe)

From the results of Table 5, Comparative Examples 2, 3, and 4 hardly felt the savory taste, and Comparative Example 1 showed that the savory taste was felt.

This is considered to be due to the inclusion of mayonnaise.

However, it can be seen that Examples 2 to 10, which do not use mayonnaise, also have a savory taste, and thus have a savory taste with few calories, thereby increasing the preference.

In addition, it is determined that the embodiments can increase the preference by showing that the overall slightly sour taste is felt.

Claims (5)

delete delete In the method for preparing the sauce,
Cheongyang pepper chopping 25% by weight, brewed soy sauce 3% by weight, minced garlic 2.5% by weight, mirin 2% by weight, starch syrup 10% by weight, plum juice 2% by weight, and natural red pepper extract 0.23% by weight were mixed and stirred to prepare a first mixture a first mixing step;
Sugar 6% by weight, MSG 0.6% by weight, seasoning containing beef extract 1.2% by weight, black pepper 1.5% by weight, starch acetyladipic acid 3.5% by weight, roasted sesame 1% by weight, refined salt 1.8% by weight, preservative 0.017% by weight a secondary mixing step of preparing a secondary mixture by mixing;
a tertiary mixing step of preparing and weighing 38.103 wt% of purified water and mixing and stirring the first mixture and the secondary mixture to prepare a tertiary mixture;
a heating step of heating and stirring the tertiary mixture to a temperature of 100°C;
After cooling the heat-treated tertiary mixture, a quaternary mixing step of adding 1.5 wt% of vinegar and stirring;

After blanching the leaves of the oak tree by mixing them with water, only a liquid phase is obtained. After immersing the leaves in this liquid at room temperature for 60 to 80 minutes, only the liquid phase is obtained, and then the liquid is fermented at low temperature for 36 to 48 hours. An additive liquid preparation step of preparing an additive liquid by
In the fourth mixing step, 0.05% by weight of the addition solution is further added,
How to make Cheongyang pepper sauce. delete delete