KR102487715B1 - Pepper paste and Process for Preparation thereof - Google Patents

Abstract

The present invention relates to chili paper sauce and a method for preparing the same. The method for preparing a chili paper sauce of the present invention comprises: a first step of preparing fried meat by adding ground pork, soju, and garlic and frying the same; a second step of preparing a turmeric aging solution by adding deep ocean water to turmeric and aging the same; a third step of preparing a mixture by mixing, with the fried meat in the first step, the turmeric aging solution in the second step, ground onion, ground garlic, chili paper paste, soybean paste, sugar, plum, plum solution, black garlic juice, jujube juice, ground garlic, barley powder, and fructooligosaccharide, and boiling the mixture; and a fourth step of preparing a chili pepper sauce by pulling out the plum from the mixture, adding a starch syrup to the mixture and mixing the same. According to the present invention, there is provided chili paper sauce having high storability by using a turmeric aging solution and a method for preparing the same.

Description

Red pepper paste and its manufacturing method {Pepper paste and Process for Preparation thereof}

The present invention relates to a red pepper paste and a method for manufacturing the same, and more particularly, to a red pepper paste with improved storability using a turmeric ripening liquid and a method for manufacturing the same.

Red pepper is a tropical plant and is a representative seasoning material cultivated from late spring to summer. These red peppers are rich in vitamins A and C, and capsaicin, a spicy ingredient, has the effect of promoting fat metabolism, so it is good for dieting. Known as food, among young women these days, red pepper, red pepper powder, red pepper paste, and kimchi are popular as diet foods.

Among them, gochujang is made by mixing powdered meju, red pepper powder, and other ingredients and then maturing. It has this characteristic.

This gochujang is used in various dishes, and in particular, the taste is determined by the gochujang sauce such as bibimbap, and changes in the gochujang sauce are being pursued in various ways.

In particular, with the recent increase in the number of women participating in society, instant instant food, meal replacement convenience food business, and restaurant business are developing. However, there is a demand for developing products that combine nutrition, quality, and taste.

Therefore, several studies have been conducted on red pepper paste, which allows you to easily enjoy rice without any side dishes, but due to the unique nature of red pepper paste itself, the taste is not smooth, and the more ingredients are contained, the lower the storage quality, so it can be stored without chemical preservatives. There is a problem with this not easy.

1. Registered Patent No. 10-2251181 'Direct Fire Flavor Bibim Sauce Composition, Bibim Sauce and Manufacturing Method Made Thereof' 2. Registered Patent No. 10-1675126 'Method of manufacturing bibimjang sauce'

An object of the present invention is to provide a red pepper paste with improved storability using turmeric ripening liquid and a manufacturing method thereof.

The technical problems to be achieved by the present invention are not limited to the technical problems mentioned above, and other technical problems not mentioned can be clearly understood by those skilled in the art from the description below. There will be.

In order to achieve the above object, the method of manufacturing red pepper bibimjang of the present invention is the first step of preparing stir-fried meat by adding minced pork, soju, and minced garlic, and adding deep sea water to turmeric and aging it to obtain turmeric aging liquid The 2nd step of manufacturing, the 1st step of stir-fried meat, the turmeric aging liquid of the 2nd step, liver onion, red pepper paste, soybean paste, sugar, plum, plum juice, black garlic juice, jujube juice, minced garlic, barley powder, fructose It is characterized by including a third step of mixing oligosaccharides and then boiling them to prepare a mixture, and a fourth step of preparing red pepper paste by removing plums from the mixture and then adding starch syrup and mixing.

In addition, the red pepper paste of the third step is 50 to 62% by weight of red pepper paste, 18 to 30% by weight of turmeric ripening liquid, 5 to 17% by weight of pork, 1 to 5% by weight of soybean paste, 1 to 5% by weight of sugar, starch syrup 1 ~5 wt%, plum juice 1-5 wt%, liver onion 4-10 wt%, black garlic juice 1-5 wt%, jujube juice 2-5 wt%, minced garlic 1-5 wt%, barley flour 1-5 It is characterized in that it consists of 1 to 5% by weight of fructooligosaccharide.

According to the present invention, a red pepper paste with high storability using turmeric ripening liquid and a manufacturing method thereof are provided.

1 is a diagram showing a step-by-step manufacturing method of red pepper paste of the present invention.

Hereinafter, preferred embodiments and experimental examples of the present invention will be described in detail with reference to the accompanying drawings, and detailed descriptions of known functions and configurations that may unnecessarily obscure the subject matter of the present invention will be omitted. As shown in FIG. 1, the manufacturing method of the red pepper paste of the present invention is described in detail as follows.

One. Step 1 ; Roasted meat manufacturing (S10)

In this step, it is characterized by preparing stir-fried meat by first adding minced pork, soju, and minced garlic and stir-frying.

To explain, in the case of red pepper paste, it is one of the food ingredients that can be used directly on rice without cooking, and is easy to use and rich in nutrients, providing various nutrients without additional ingredients.

Therefore, minced pork is added and prepared to provide protein components. At this time, in order to eliminate the unpleasant smell of minced pork, it is prepared by first processing it in a roasted state using soju and minced garlic. More preferably, the soju and liver After mixing garlic and pork in a weight ratio of 1: 0.1 to 1: 3 to 5, stir-fry while continuously stirring so as not to burn at 100 to 120 ° C until the pork is fully cooked to prepare fried meat.

At this time, it is appropriate that the minced pork is made of a size of about 5 to 10 mm in order to give consumers a chewing texture after using the red pepper paste.

2. Phase 2; Manufacture of turmeric ripening liquid (S20)

In this step, in order to exhibit higher antibacterial activity, it is characterized by adding deep sea water to turmeric and aging it to prepare a turmeric aged liquid.

To explain, turmeric (curcuma longa) refers to the tuberous root of a related plant containing 3.5% by weight of curcumin (yellow pigment), and there is a report that turmeric itself prevents odor due to these components, and also deterioration It is known to contain active ingredients that can improve the shelf life of the product by preventing

However, turmeric has a unique scent, so when boiled with the above ingredients, the scent is too strong and rather gives consumers a sense of rejection.

Therefore, it is most preferred that the turmeric is pre-aged and used in a matured liquid state. At this time, it is important to apply deep sea water rather than general purified water when the turmeric is aged.

Deep sea water is usually referred to as deep sea water in the sea below 200 m. Unlike surface sea water, photosynthetic action does not occur because sunlight does not reach, so plankton and life forms do not proliferate, so the concentration of nutrients is high and the water temperature is high. There are no contaminants present in surface seawater because it is not mixed with surface seawater due to the difference in density according to the density. material that exists

As described above, in the present invention, the biggest purpose is to reduce the unique smell of pork and at the same time to increase the storability of the red pepper sauce. In order to prevent loss of people, it is applied to the present invention in the form of an aging liquid by separately aging without using it together with the various materials described above.

At this time, 30 to 50 ml of deep sea water per 40 g of turmeric is added and aged at 10 to 20 ° C for 5 to 6 hours to produce a turmeric ripening liquid. When the content of the deep sea water is less than 30 ml, pork It is somewhat insufficient in reducing the peculiar smell, and when it exceeds 50 ml, the effect according to the excess content does not appear significant and becomes meaningless.

In addition, when aging at less than 10 ℃ or less than 5 hours under the above aging conditions, the active ingredients of turmeric are not sufficiently extracted, making it difficult to obtain the desired effect of the present invention, and when it exceeds 20 ℃ or exceeds 6 hours, this is also Significance of the effect according to the excess condition does not appear, making it meaningless.

3. Step 3 ; Preparation of mixture (S30)

In this step, the roasted meat of the first step is mixed with the turmeric aging liquid, liver onion, red pepper paste, soybean paste, sugar, plum, plum juice, black garlic juice, jujube juice, minced garlic, barley powder, and fructooligosaccharides from the second step It is characterized by boiling after boiling to prepare a mixture.

To explain, since each material contains active ingredients, it is intended to extract them through a boiling process, more preferably at 100 to 150 ° C. for 1 hour to 1 hour 20 minutes to prepare a mixture.

When boiled at less than 100 ℃ or less than 1 hour, the active ingredients are not sufficiently extracted, and the umami of the red pepper sauce is reduced. This is because it becomes difficult to easily consume the red pepper paste itself.

In addition, plums contain more protein, lipids, and minerals than other fruits, and ash is an important strong alkaline food with more ash than walnuts and figs. It contains alkalescent blood to make the human body healthy, and picric acid improves the function of red pepper paste.

As for the pharmacological properties of these plums, it is known that there is an effect of improving the constitution due to antibacterial action, anti-allergic action, and weak alkalinity by blood purifying action.

However, it has been reported that the seeds contained in the plums have some toxicity. Therefore, after mixing the plum with the above ingredients and boiling it for a certain period of time, at the time of commercialization in the following step, it is removed to manufacture the product, so that only the elements representing the antibacterial power of the plum are derived so that it is easy to store after manufacturing the red pepper paste. it will do

Although plum syrup or plum extract is used in the general manufacturing process of making bibimjang, it has lower antimicrobial activity than the introduction of plum itself, so the desired efficacy of the present invention cannot be obtained.

Therefore, in this step, the plums are washed and used as they are during the boiling process. At this time, the plums use 1 to 1.5 kg of plums per 50 liters of the red pepper paste, which is a manufacturing condition for deriving only the active ingredients of the plum itself, and the red pepper paste. When less than 1 kg of plums are added per 50 liters, the active ingredient exhibiting antibacterial activity is not sufficiently extracted, so that the desired efficacy of the present invention may not be obtained. Since the amount of extraction of the component is not confirmed, the advantage of substantially longer storage period does not occur compared to the application of 1.5 kg of plum.

4. Step 4 ; Manufacture of final red pepper paste (S40)

In this step, it is characterized in that after removing the plum from the mixture, starch syrup is added and mixed to prepare a red pepper paste.

To explain, plums contain seeds, so only the active ingredient must be extracted and then retrieved, and then starch syrup is added to prepare the red pepper paste so that the product can be easily used by adjusting the viscosity.

At this time, the mixing ratio of each of the materials is important.

In other words, the red pepper paste contains 50 to 62% by weight of red pepper paste, 18 to 30% by weight of turmeric fermented liquid, 5 to 17% by weight of pork, 1 to 5% by weight of soybean paste, 1 to 5% by weight of sugar, and 1 to 5% by weight of starch syrup. %, plum juice 1-5 wt%, liver onion 4-10 wt%, black garlic juice 1-5 wt%, jujube juice 2-5 wt%, minced garlic 1-5 wt%, barley flour 1-5 wt%, It is preferably composed of 1 to 5% by weight of fructooligosaccharides.

This corresponds to the fact that the inventors of the present invention have researched several times to develop an optimal recipe in order to properly express the savory taste by harmonizing the taste of the ingredients making up the red pepper paste, and if each ingredient is out of the above weight part, the taste and aroma There is a risk that consumer preference will fall.

Hereinafter, the present invention will be described in more detail with examples and experimental examples, but these examples and experimental examples are for illustrative purposes only and are not intended to limit the protection scope of the present invention.

< Example 1> Manufacture of Red Pepper Bibimjang 1 of the present invention

First, 8 g of minced pork, 2.4 g of soju, and 1.2 g of minced garlic were put in a container and stir-fried at 100 ° C. until the meat was cooked to prepare stir-fried meat.

Turmeric ripening liquid was prepared by adding 4 liters of deep sea water to 4 kg of turmeric and aging it at 10 ° C for 6 hours.

8g of the prepared stir-fried meat, 18.6g of the turmeric aging liquid, 4g of liver onion, 55.7g of red pepper paste, 1.6g of soybean paste, 1.3g of sugar, 1.2g of plum, 1.2g of plum liquid, 1g of black garlic juice, 1g of jujube juice, minced garlic 1.2 g of barley flour, 1 g of barley flour, and 1 g of fructooligosaccharide were added and mixed, and then boiled at 100° C. for about 1 hour to prepare a mixture.

Then, after taking out the plum, 2g of starch syrup was added thereto and mixed to prepare the final red pepper paste 1 of the present invention.

< comparative example 1> Manufacture of Red Pepper Bibimjang 2

Minced pork 8g, turmeric 4g, deep sea water 14.6g, onion 4g, red pepper paste 55.7g, soybean paste 1.6g, sugar 1.3g, plum 1.2g, plum juice 1.2g, black garlic juice 1g, jujube juice 1g, minced garlic 1.2g, After mixing 1g of barley flour, 1g of fructo-oligosaccharide, and 2g of starch syrup, boil at 100 ° C for about 1 hour, and then remove the plum to prepare red pepper sauce 2.

< comparative example 2> Manufacture of Red Pepper Bibimjang 3

It was prepared in the same way as in Example 2, but purified water was applied instead of the deep sea water to prepare red pepper sauce 3.

< comparative example 3> Manufacture of Red Pepper Bibimjang 4

It was prepared in the same way as in Example 1, but purified water was applied instead of the turmeric aging liquid to prepare red pepper sauce 4.

< comparative example 4> Manufacture of Red Pepper Bibimjang 5

It was prepared in the same way as in Example 1, but except for the plum, red pepper bibimjang 5 was prepared.

<Experimental Example 1> Sensory test

A sensory test was performed on the red pepper pastes of Example 1 and Comparative Examples 1 to 4. At this time, the taste, aroma, and overall acceptability were evaluated, and the storage period was also confirmed.

For the sensory test, a total of 40 adult males and females between the ages of 10 and 70 were selected, 10 each for each age group, in consideration of age and gender, and then the subjects were selected on a 5-point scale (0: very bad, 1: bad, 2 points). : average, 3 points: okay, 4 points: good, 5 points: very good).

After storing the red pepper paste at 10 ° C for 6 months, the number of general bacteria was measured. 25 g of each sample was taken, put into a filter bag with 225 ml of sterilized physiological saline (0.85% NaCl), and stomached for 2 minutes. 1 ml of this was taken, mixed with shaking for 15 seconds, and diluted 10-fold with 0.85% NaCl. Some of them were smeared (50 ul each) on PCA (Plate count agar) medium, dispersed with a spreader, and incubated at 35 ° C for 48 hours, and evaluated according to the number of general bacteria.

As a result, it was shown in Table 1 below.

overall sign color incense taste texture Normal bacterial count (cfu/g) Example 1 4.5 4.0 4.3 4.7 4.4 1.0 X 10 Comparative Example 1 1.5 2.0 0.9 - 0.1 3.5 X 106 Comparative Example 2 2.2 2.0 1.5 2.5 2.1 4.2 X 104 Comparative Example 3 1.5 2.1 1.1 - 1.1 2.1 X 105 Comparative Example 4 2.5 3.0 2.1 3.0 2.9 2.0 X 104

As shown in Table 1, the red pepper sauce 1 of Example 1 of the present invention was maintained as it was aged even after 2 weeks of storage, and the texture was also good, so the overall preference was high, and at the same time, 6 months Even at the last point, there was almost no general bacterial count, so it was judged that it could be sold without microbial deterioration for up to 6 months in the case of refrigerated distribution.

On the other hand, in Comparative Example 1, it was confirmed that the functional role of the materials showing antibacterial power disappeared as all the ingredients were put in and heated at once to prepare the red pepper paste, and the quality actually deteriorated from the 4th month.

Red pepper sauce 3 of Comparative Example 2 introduced purified water instead of deep sea water. Antibacterial activity due to turmeric and apricot was somewhat shown, but the antibacterial activity retention period was short, and the degree of reduction of the unique taste and aroma of pork was low, so the overall overall It was confirmed that the acceptability was very low.

It was confirmed that the red pepper mixing sauce 4 of Comparative Example 3 was not applied with the turmeric aging liquid, and the antibacterial power was weak, so it deteriorated after the 4th month.

Red pepper paste 5 of Comparative Example 4 is a red pepper paste prepared excluding plums, and the antibacterial activity is somewhat lower and the storage period is lower than that of Example 1, so it was confirmed that the overall acceptability was low from 5 months of storage.

In this way, in order to manufacture a hot pepper sauce with high storage stability without chemical preservatives, it was found that the desired effect of the present invention can be achieved only when it is prepared through the composition of the present invention, the mixing ratio, and the specific manufacturing process of the appropriate materials.

The above present invention has been looked at with a focus on preferred embodiments and experimental examples, and those skilled in the art in the technical field to which the present invention belongs can implement other forms of the detailed description of the present invention within the essential technical scope of the present invention. examples can be implemented. Here, the essential technical scope of the present invention is shown in the claims, and all differences within the equivalent range should be construed as being included in the present invention.

Claims (3)

A first step of preparing stir-fried meat by adding minced pork, soju, and minced garlic in a weight ratio of 1: 0.1 to 1: 3 to 5;
The second step of preparing a turmeric ripening liquid by adding 30 to 50 ml of deep sea water per 40 g of turmeric and aging it at 10 to 20 ° C for 5 to 6 hours;
Add the turmeric aging liquid, liver onion, red pepper paste, soybean paste, sugar, plum, plum juice, black garlic juice, jujube juice, minced garlic, barley powder, fructo-oligosaccharide from the second step to the stir-fried meat in the first step, mix and boil The third step of preparing the mixture, and
After removing the plums from the mixture, starch syrup was added and mixed, 50 to 62% by weight of red pepper paste, 18 to 30% by weight of turmeric aging liquid, 5 to 17% by weight of pork, 1 to 5% by weight of soybean paste, and 1 to 5% by weight of sugar. , starch syrup 1-5 wt%, plum juice 1-5 wt%, liver onion 4-10 wt%, black garlic juice 1-5 wt%, jujube juice 2-5 wt%, minced garlic 1-5 wt%, barley flour A fourth step of preparing a red pepper paste composed of 1 to 5% by weight and 1 to 5% by weight of fructooligosaccharides; including,
The mixture of the third step is characterized in that it is prepared by adding 1 to 1.5 kg of plums per 50 liters of red pepper paste and boiling at 100 to 150 ° C for about 1 hour to 1 hour and 20 minutes.
Method of manufacturing red pepper bibimjang.
delete Produced by the method of claim 1,
Red pepper bibimjang.

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