KR102489257B1 - Manufacturing method for hot sauce of laver snack chip - Google Patents

Abstract

The present invention relates to a method for producing seaweed bugak hot sauce, and specifically, after adding onions, garlic, dried shiitake mushrooms and dried anchovies to purified water, it is heated at a temperature of 120 to 180 ° C. for 1 to 7 hours to obtain broth. Broth obtaining step; A kneading and drying step of adding broth and brown sugar to dried shrimp powder, kneading, and then drying at a temperature of 64 to 96 ° C. for 7 to 13 hours using a dryer; An oil coating step of putting the dried shrimp powder in a pan heated to a temperature of 100 to 140 ° C., frying it for 1 to 90 seconds, and then adding oil to coat the dried shrimp powder with oil; And a stirring and mixing step of mixing by adding rosemary and red pepper powder to the oil-coated dried shrimp powder, then adding purified water and stirring and mixing.

Description

Manufacturing method of laver bugak hot sauce {MANUFACTURING METHOD FOR HOT SAUCE OF LAVER SNACK CHIP}

The present invention relates to a method for manufacturing seaweed bugak hot sauce, and specifically relates to a method for manufacturing seaweed bugak hot sauce that can enhance the taste of seaweed bugak by pouring it on the manufactured seaweed bugak.

Bugak is a traditional Korean food. It is made by using ingredients such as seaweed mugwort, potatoes, sesame leaves, and green peppers, and stored as a bugak in season, then fried when needed.

Among these bugaks, seaweed bugak is made by applying properly seasoned glutinous rice paste to dry seaweed, adding laver on top of it, applying glutinous rice paste again, sprinkling garnish such as sesame seeds, drying in the shade for 1-2 days, and then cutting it into appropriate sizes and eating it as it is or in oil. It is known as a fried food.

On the other hand, most of the conventional seaweed reliefs are manufactured and supplied to consumers by applying glutinous rice paste to seaweed and frying or frying, as in Korean Patent Registration No. 10-17486834 (Method of Manufacturing Seaweed Embossing), and these seaweed reliefs are Compared to the crispy texture, it has a light taste and has limitations in meeting the tastes of consumers who are looking for a strong spicy taste, which is a recent trend in the food industry.

Accordingly, an object of the present invention is to provide a method for manufacturing a seaweed bugak hot sauce that can enhance the taste of seaweed bugak by pouring it on the prepared seaweed bugak.

In order to achieve the above object, the method for producing seaweed bugak hot sauce according to an embodiment of the present invention, after adding onions, garlic, dried shiitake mushrooms and dried anchovies to purified water, 1 to 7 hours at a temperature of 120 to 180 ℃ A broth obtaining step of obtaining broth by heating during the process; A kneading and drying step of adding broth and brown sugar to dried shrimp powder, kneading, and then drying at a temperature of 64 to 96 ° C. for 7 to 13 hours using a dryer; An oil coating step of putting the dried shrimp powder in a pan heated to a temperature of 100 to 140 ° C., frying it for 1 to 90 seconds, and then adding oil to coat the dried shrimp powder with oil; And a stirring and mixing step of mixing by adding rosemary and red pepper powder to the oil-coated dried shrimp powder, then adding purified water and stirring and mixing.

In the above-described kneading and drying steps, it is preferable to add 10 to 20 parts by weight of broth and 15 to 35 parts by weight of brown sugar to 100 parts by weight of dried shrimp powder so that kneading and drying are performed.

In addition, in the above-described oil coating step, it is preferable to use soybean oil as oil and add 0.5 to 1.3 parts by weight of soybean oil to 100 parts by weight of dried shrimp powder so that oil coating is performed.

In addition, in the above-described stirring and mixing step, 0.02 to 0.05 parts by weight of rosemary and 100 to 120 parts by weight of red pepper powder are added to 100 parts by weight of dried shrimp powder and mixed, and then 300 to 400 parts by weight of purified water is added so that stirring and mixing are performed.

In addition, the above-described rosemary is preferably used after heating with steam for 10 to 30 minutes and then drying at a low temperature of 40 to 65 ° C. for 6 to 10 hours.

According to one embodiment of the present invention, by providing a seaweed relief hot sauce according to the manufacturing method of the present invention, so that it can be eaten by pouring on seaweed relief, by providing seaweed relief reflecting recent food trends to widely publicize our traditional food, , There is an effect of providing a seaweed bugak hot sauce that can double the taste of seaweed bugak.

In addition, according to one embodiment of the present invention, the broth and various ingredients contained in the seaweed bugak hot sauce give off a sweet, savory taste and strong spicy taste, and at the same time, the unique bitterness of red pepper powder is minimized. there is.

1 is a flow chart of a method for manufacturing a seaweed bugak hot sauce according to an embodiment of the present invention.
Figure 2 is an example of the blending weight ratio of seaweed bugak hot sauce according to an embodiment of the present invention.
3 and 4 are examples of sensory evaluation tests of laver bugak hot sauce according to an embodiment of the present invention.

In the following, various embodiments and/or aspects are disclosed with reference now to the drawings. In the following description, for purposes of explanation, numerous specific details are set forth in order to facilitate a general understanding of one or more aspects. However, it will also be appreciated by those skilled in the art that such aspect(s) may be practiced without these specific details. The following description and accompanying drawings describe in detail certain illustrative aspects of one or more aspects. However, these aspects are exemplary and some of the various methods in principle of the various aspects may be used, and the described descriptions are intended to include all such aspects and their equivalents.

References to “embodiment,” “example,” “aspect,” “example,” etc., used in this specification should not be construed as indicating that any aspect or design described is preferable to or advantageous over other aspects or designs. .

Also, the terms "comprises" and/or "comprising" mean that the feature and/or element is present, but excludes the presence or addition of one or more other features, elements and/or groups thereof. It should be understood that it does not.

In addition, terms including ordinal numbers such as first and second may be used to describe various components, but the components are not limited by the terms. These terms are only used for the purpose of distinguishing one component from another. For example, a first element may be termed a second element, and similarly, a second element may be termed a first element, without departing from the scope of the present invention. The terms and/or include any combination of a plurality of related recited items or any of a plurality of related recited items.

In addition, in the embodiments of the present invention, unless otherwise defined, all terms used herein, including technical or scientific terms, are those commonly understood by those of ordinary skill in the art to which the present invention belongs. have the same meaning. Terms such as those defined in commonly used dictionaries should be interpreted as having a meaning consistent with the meaning in the context of the related art, and unless explicitly defined in the embodiments of the present invention, an ideal or excessively formal meaning not be interpreted as

The present invention relates to a method for manufacturing seaweed bugak hot sauce, and the present invention aims to provide a method for manufacturing seaweed bugak hot sauce that can enhance the taste of seaweed bugak by pouring it on the produced seaweed bugak.

Meanwhile, for a more specific description of the present invention for achieving the above object, reference will be made to the accompanying drawings below, and a plurality of drawings will be simultaneously referenced to describe one or more technical features or components constituting the invention. .

First, referring to FIG. 1, in FIG. 1, there is shown a flow chart of a method for manufacturing a seaweed bugak hot sauce according to an embodiment of the present invention.

Specifically, in order to prepare the seaweed bugak hot sauce described in the present invention, onions, garlic, dried shiitake mushrooms, and dried anchovies are first added to purified water, and then heated at a temperature of 120 to 180 ° C for 1 to 7 hours to obtain broth. A broth obtaining step (S10) may be performed.

At this time, it is preferable to wash the onions, garlic, dried shiitake mushrooms, and dried anchovies added to the broth acquisition in step S10 for at least 2 minutes in running water before use.

In addition, in extracting broth using broth ingredients including onions, garlic, dried shiitake mushrooms, and dried anchovies in the above-described step 10, the above-described stock ingredients include onions, garlic, dried shiitake mushrooms, and dried anchovies, respectively. It may be prepared in a weight ratio of: 1: 1: 1, and purified water may be prepared as purified water of a weight corresponding to 1.5 to 10 parts by weight based on the total weight of the broth material.

On the other hand, among the above-mentioned broth ingredients, onion contains a component called allicin, which provides umami by giving off a spicy and sweet taste.

In addition, the above-mentioned onion also contains a component called quercetin, and the above-mentioned quercetin functions to lower blood pressure and may help to benefit physical health.

In addition, among the above-mentioned broth ingredients, garlic also contains a large amount of allicin. As described above, allicin gives off a spicy and sweet taste, but also has a strong sterilization and antibacterial action, helps digestion and improves immunity, so it functions as a health function. can help improve.

In addition, among the above-mentioned broth ingredients, dried shiitake mushrooms are dried raw shiitake mushrooms, and have a deeper aroma and taste than raw shiitake mushrooms.

In particular, the above-mentioned dried shiitake mushrooms contain sodium guanylate, and the above-mentioned sodium guanylate is one of the nucleic acid-based seasoning ingredients and provides excellent umami in foods.

In addition, among the above-mentioned broth ingredients, dried anchovies are dried anchovies, preferably by using anchovies trimmed by removing the intestines and heads of the anchovies to prevent bitterness from coming out.

On the other hand, the above-mentioned dried anchovy is known as a food that is good for bones because it is rich in protein, calcium, and minerals.

That is, in the present invention, through the above-described step S10, the active ingredients included in each broth material are hot-water extracted using purified water as an extraction solvent, thereby doubling the umami taste and obtaining broth beneficial to our body.

On the other hand, after the above-described step S10 is performed, the prepared dried shrimp powder is kneaded by adding the broth and brown sugar obtained in step S10, and then dried using a dryer at a temperature of 64 to 96 ° C for 7 to 13 hours. Step S20 may be performed.

At this time, the above-described dried shrimp powder, dried shrimp dry in the sun or in a dryer, preferably pulverized to a size of 0.1 to 100 μm using a milling machine or the like may be used.

It will be understood that this grinding size is intended to prevent texture deterioration problems such as chewing of dried shrimp chunks in the seaweed sauce hot sauce to be produced, and to enhance the flavor of dried shrimp.

Moreover, the dried shrimp described above is rich in high-quality protein, calcium, minerals, and vitamin B complex, and contains an amino acid called glycine and a component called betaine, so it functions to give a unique sweet taste and can be used as a natural seasoning. .

On the other hand, in step S20 of the present invention, kneading is performed by adding broth and brown sugar together with the above-described dried shrimp powder. At this time, sucrose, a crystalline disaccharide extracted from sugar cane and sugar beet, and sucrose are added to the brown sugar It contains invert sugar, which is a mixture of glucose and fructose obtained by hydrolysis, and shows high compatibility with Korean food due to the unique molasses flavor of raw sugar.

That is, in the present invention, through the performance of step S20, the savory taste from the dried shrimp powder, the savory taste from the broth, and the savory taste from the brown sugar can be added to provide a seaweed bugak hot sauce that provides various flavors.

Meanwhile, in the above-described step S20, the blending ratio of each material is preferably kneaded and dried by adding 100 parts by weight of dried shrimp powder, 10 to 20 parts by weight of broth, and 15 to 35 parts by weight of brown sugar. It is preferable that .

That is, as an example, when 100 mg of dried shrimp powder is used in step S20, 10 to 20 mg of broth and 15 to 35 mg of brown sugar may be used.

At this time, in the most preferred embodiment, 15 mg of broth and 20 mg of brown sugar can be added per 100 mg of dried shrimp powder so that kneading and drying can be performed. It will be understood that it is a ratio.

On the other hand, in the present invention, after performing the above-described step S20, the dried shrimp powder obtained by performing step S20 is put in a pan heated to a temperature of 100 to 140 ° C., quickly fried for 30 to 90 seconds, and oil An oil coating step (S30) of adding the above-described oil to the surface of the above-described dried shrimp powder may be performed.

At this time, it will be understood that roasting the dried shrimp powder in the above-described step S30 is a step for removing moisture remaining in the dried shrimp powder and removing the fishy smell peculiar to dried shrimp.

Meanwhile, in the above-described step S30, oil is added to the dried shrimp powder so that the oil is coated on the surface of the dried shrimp powder. Preferably, soybean oil can be used as the above-described oil.

At this time, the above-described soybean oil is a semi-drying oil extracted from soybeans, and its main component is composed of mixed glycerides of linoleic acid, oleic acid, palmitic acid, and linolenic acid. Refined soybean oil will preferably be used.

The soybean oil added to coat the dried shrimp powder in step S30 is preferably 0.5 to 1.3 parts by weight of soybean oil, and in a most preferred embodiment, 1 mg of soybean oil is added per 130 mg of dried shrimp powder.

That is, in the present invention, as step S30 is performed, it is possible to obtain dried shrimp powder flavored with soybean oil, thereby further enhancing the flavor and completeness of the finished seaweed hot sauce.

On the other hand, after the above-described step S30 is performed, rosemary and red pepper powder are added to the dried shrimp powder having an oil film formed on the surface by the performance of step S30 and blended, and then purified water is added and stirred and mixed for 2 to 20 minutes. (S40) may be performed.

At this time, the above-described rosemary is preferably rosemary, which is a kind of herb, heated with steam for 10 to 30 minutes, and then dried at a temperature of 40 to 65 ° C. for 6 to 10 hours. It is preferable to use rosemary.

As an example, after heating rosemary with steam for 20 minutes, drying and pulverizing rosemary at a low temperature for 8 hours at a temperature of 55 ° C., rosemary powder processed in this way can be used. It is rich in phenoid components, so it has the effect of removing the unique oil smell and various off-flavors that appear when dried shrimp powder is oil-coated with soybean oil.

In addition, it is preferable to use the red pepper powder of Cheongyang red pepper, which contains more capsaicin components than general red pepper, as the above-mentioned red pepper powder, and such red pepper powder functions to stimulate the appetite with a unique spicy taste.

Meanwhile, in the above step S40, 100 parts by weight of dried shrimp powder, 0.02 to 0.05 parts by weight of rosemary, and 100 to 120 parts by weight of red pepper powder are added and blended, and 300 to 400 parts by weight of purified water is added to the mixture to stir and mix.

As a preferred embodiment, in the above-described step S40, blending can be performed by adding 0.05 mg of rosemary and 150 mg of red pepper powder to 100 parts by weight of the dried shrimp powder obtained in step S30.

At this time, in the most preferred embodiment of the present invention, when performing step S40, rosemary powder is first blended with the dried shrimp powder obtained in step S30, and then red pepper powder is added last among the powder materials, so that the bitter taste of red pepper powder is expressed It is desirable to minimize the

On the other hand, in 100 of FIG. 2, the ratio of the added weight ratio of the raw materials constituting the seaweed bugak hot sauce according to an embodiment of the present invention is shown, and as shown in FIG. 2, the seaweed bugak hot sauce of the present invention contains 100 mg of dried shrimp powder , 20 mg of brown sugar, 15 mg of broth, 1 mg of soybean oil, 0.05 mg of rosemary, 150 mg of red pepper powder, and 500 mg of purified water.

At this time, it is preferable to understand that the above-described purified water is purified water separate from the purified water used for broth extraction, and the weight ratio of the materials described in the present invention is based on the dry weight ratio of the washed and cleaned materials It would be desirable to understand that.

Next, referring to FIG. 3, it can be seen that in FIG. 3, sensory evaluation results related to the preference of the seaweed bugak hot sauce prepared according to an embodiment of the present invention are shown.

Specifically, in order to perform a sensory evaluation on the degree of preference of seaweed bugak hot sauce prepared according to an embodiment of the present invention, the applicant has 5 male and female evaluators (A, B, C, D , E) was selected and sensory evaluation was performed on the degree of preference by tasting seaweed bugaks on the market and seaweed bugaks with the seaweed bugak hot sauce of the present invention.

Meanwhile, the sensory evaluation described above was performed on a 7-point scale, with 1 point for very bad, 2 points for bad, 3 points for moderately bad, 4 points for average, 5 points for moderately good, 6 points for good, and 6 points for very good. was assigned a score of 7 points.

As a result, as shown in 200 in FIG. 3, all evaluators A, B, C, D, and E showed a higher preference for the case of tasting the seaweed bugak with hot sauce than the case of tasting only the seaweed bugak. , It was confirmed that the market value of the seaweed bugak hot sauce prepared according to an embodiment of the present invention is excellent.

On the other hand, in Figure 4, the sensory evaluation results for the case of eating commercially available sauces with seaweed bugak are shown.

At this time, in performing the sensory evaluation of 400 in FIG. 4, as there is no sauce dedicated to seaweed on the market, gochujang, a representative sauce that gives a spicy taste, was used as Comparative Example 1, and hot sauce was used as Comparative Example 2. The present invention Shown is a sensory evaluation graph of seaweed bugak hot sauce according to an embodiment of.

Meanwhile, the sensory evaluation related to 400 in FIG. 4 was performed by 40 evaluators ranging in age from 20s to 50s, and sensory evaluation was performed using a 5-point scaling method for the entire preference, and each score of the 5-point scaling method was , Points are allocated according to the strength of the taste or aroma (1 point: weak taste (aroma), 2 points: slightly weak taste (aroma), 3 points: normal, 4 points: slightly strong taste (aroma) 5: taste (incense) was made to be strong).

As a result, as shown in 400 of FIG. 4, the seaweed bugak hot sauce prepared according to an embodiment of the present invention has a low salty and bitter taste compared to red pepper paste and hot sauce, while sweetness and spicy taste are evaluated with relatively high scores. it can be seen that

That is, it can be seen that the seaweed bugak hot sauce of the present invention is evaluated as a seaweed bugak hot sauce that meets the recent consumer needs by providing a rich taste (spicy taste, sweetness) preferred by consumers, while the taste that consumers do not prefer is weak. there was.

Taken together, the seaweed relief hot sauce prepared according to an embodiment of the present invention is provided in a form that can be eaten by pouring seaweed relief, thereby providing seaweed relief reflecting recent food trends to widely publicize our traditional food, and seaweed There is an effect of providing a seaweed bugak hot sauce that can double the taste of bugak.

In addition, according to one embodiment of the present invention, the broth and various ingredients contained in the seaweed bugak hot sauce give off a sweet, savory taste and strong spicy taste, and at the same time, the unique bitterness of red pepper powder is minimized. there is.

As described above, although the embodiments have been described with limited examples and drawings, those skilled in the art will understand that various modifications and variations are possible from the above description. Terms such as “include,” “comprise,” or “have” described above mean that components that are not specifically stated to the contrary may be inherent, so other components are not excluded, but other components are included. It should be interpreted as being more inclusive. In addition, the protection scope of the present invention should be construed according to the claims below, and all technical ideas within the equivalent range should be construed as being included in the scope of the present invention.

Claims (5)

In the manufacturing method of seaweed bugak hot sauce,
A broth obtaining step of obtaining broth by adding onion, garlic, dried shiitake mushrooms and dried anchovies to purified water and then heating at a temperature of 120 to 180 ° C. for 1 to 7 hours;
A kneading and drying step of adding the broth and brown sugar to dried shrimp powder, kneading, and drying at a temperature of 64 to 96 ° C. for 7 to 13 hours using a dryer;
An oil coating step of putting the dried shrimp powder in a pan heated to a temperature of 100 to 140 ° C., frying it for 30 to 90 seconds, and then adding oil to coat the dried shrimp powder with the oil; and
A method for producing seaweed hot sauce, characterized in that it comprises: adding rosemary and red pepper powder to the oil-coated dried shrimp powder and blending, then adding purified water and stirring and mixing.
According to claim 1,
The kneading and drying step,
10 to 20 parts by weight of the broth and 15 to 35 parts by weight of the brown sugar are added to 100 parts by weight of the dried shrimp powder, so that kneading and drying are performed.
According to claim 1,
The oil coating step,
Soybean oil is used as the oil,
Method for producing seaweed bugak hot sauce, characterized in that by adding 0.5 to 1.3 parts by weight of soybean oil to 100 parts by weight of the dried shrimp powder so that the oil coating is performed.
According to claim 1,
The stirring and mixing step,
After mixing by adding 0.02 to 0.05 parts by weight of the rosemary and 100 to 120 parts by weight of the red pepper powder to 100 parts by weight of the dried shrimp powder, 300 to 400 parts by weight of the purified water is added to stir and mix. manufacturing method.
According to claim 1,
The rosemary,
Method for producing seaweed relief hot sauce, characterized in that using rosemary heated with steam for 10 to 30 minutes and then dried at a temperature of 40 to 65 ° C. for 6 to 10 hours.

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