KR19980030529A - Manufacturing method of hot sauce using red pepper powder and red pepper paste - Google Patents

Manufacturing method of hot sauce using red pepper powder and red pepper paste Download PDF

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KR19980030529A
KR19980030529A KR1019960049980A KR19960049980A KR19980030529A KR 19980030529 A KR19980030529 A KR 19980030529A KR 1019960049980 A KR1019960049980 A KR 1019960049980A KR 19960049980 A KR19960049980 A KR 19960049980A KR 19980030529 A KR19980030529 A KR 19980030529A
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red pepper
hot sauce
powder
mixed
pepper powder
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KR1019960049980A
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Korean (ko)
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KR0180098B1 (en
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권동진
윤기도
유진영
정건섭
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김태수
한국식품개발연구원
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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
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
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    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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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
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    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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    • A23L27/14—Dried spices
    • A—HUMAN NECESSITIES
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    • 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
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
    • A23L29/27—Xanthan not combined with other microbial gums
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
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    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/20—Malt products
    • A23L7/25—Fermentation of cereal malt or of cereal by malting
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    • 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
    • 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
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    • A23V2250/502—Gums
    • A23V2250/5086—Xanthan
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract

본 발명은 고춧가루 및 고추장을 이용한 핫소스의 제조방법에 관한 것이다. 본 발명에 의한 한국식 핫소스는, 엿기름 추출물을 분쇄시킨 찹쌀에 혼합하고 죽과 같은 상태로 호화시킨 후 냉각시켜, 물을 첨가하여 팽윤시킨 고춧가루를 넣고 식염, 설탕 및 산탄껌을 첨가하여 가열하고 마늘분말을 식초에 용해하여 혼합한 다음 충진시키거나, 물을 첨가하여 팽윤시킨 고춧가루를 고추장과 혼합한 후 식염, 설탕 및 산탄껌을 혼합하여 가열하고, 마늘분말을 식초에 용해하여 혼합한 다음 충진시키는 공정에 의해 제조된다. 본 발명의 방법에 의해 제조된 한국식 핫소스는 종래의 수입 핫소스를 대체할 수 있는 효과가 있고, 국내부존자원인 고춧가루와 고추장을 이용하기 때문에, 국내부존자원의 활용이 크게 될 뿐 아니라, 우리 기호에 적합한 핫소스를 제조할 수 있는 장점이 있다.The present invention relates to a method for producing hot sauce using red pepper powder and red pepper paste. Korean-style hot sauce according to the present invention is mixed with crushed glutinous rice in the crushed glutinous rice and gelatinized in the same state as porridge, cooled, and added by swelling pepper powder swelled by the addition of water and heated by adding salt, sugar and pellet gum, and garlic powder Is dissolved in vinegar and mixed and then filled, or the red pepper powder swelled by adding water is mixed with red pepper paste, heated with salt, sugar and pellets, and the garlic powder is dissolved in vinegar, mixed and filled. Is prepared by. Korean hot sauce manufactured by the method of the present invention has the effect of replacing the conventional imported hot sauce, and because it uses pepper powder and red pepper paste, which are domestic resources, not only the utilization of domestic resources is greatly increased, There is an advantage in producing a suitable hot sauce.

Description

고춧가루 및 고추장을 이용한 핫소스의 제조방법Manufacturing method of hot sauce using red pepper powder and red pepper paste

본 발명은 핫소스의 제조방법에 관한 것이다. 좀 더 구체적으로, 본 발명은 고춧가루 및 고추장을 이용한 핫소스의 제조방법에 관한 것이다.The present invention relates to a method for producing hot sauce. More specifically, the present invention relates to a method for producing hot sauce using red pepper powder and red pepper paste.

우리나라에서 기호성 식품으로 널리 사용되고 있는 조미식품은 간장, 된장 및 고추장 등의 전통 조미식품과 토마토케찹, 마요네즈, 드레싱류 및 핫소스를 비롯한 서양 조미식품이 알려져 있다. 이들 중 서양 조미식품인 핫소스는 지역에 따라 사용하는 원료의 종류 및 제법 등이 다양하며, 거의 비법으로 전해져 내려오고 있는 실정이다. 일반적으로, 핫소스는 피자 및 스파게티 등의 서구 음식에 주로 조미를 목적으로 널리 애용되고 있는 조미 발효식품으로서, 원재료는 칠리 및 타바스코 등의 서양고추에 식염을 첨가, 혼합하여 3년 이상 숙성, 발효시킨 후, 식초를 첨가하여 제조하는 것으로 알려져 있다.Seasoned foods widely used as palatable foods in Korea are traditional seasoned foods such as soy sauce, miso and red pepper paste, and western seasoned foods including tomato ketchup, mayonnaise, dressings and hot sauce. Among them, hot sauce, a western seasoning food, varies depending on the region, the type of raw material used, and the manufacturing method, and it has been transmitted almost in secret. In general, hot sauce is a seasoned fermented food that is widely used for Western seasonings such as pizza and spaghetti mainly for seasoning. Raw materials are aged and fermented for three years or more by adding salt to chili peppers such as chili and tabasco. After that, it is known to manufacture by adding vinegar.

한편, 최근에는 우리나라의 국민소득이 증대되어 식생활 패턴이 편의식 및 인스탄트식 등으로 변해감에 따라, 피자 등의 서구음식이 점차 대중화되어 핫소스를 비롯한 서구 조미식품의 소비가 점차 증가하고 있다. 그러나, 종래의 핫소스는 한국인의 입맛에 맞지 않을 뿐더러 저장성 또한 여의치 않고, 전량을 수입에 의존하고 있어, 서구 조미식품을 대체할 수 있는, 한국인의 기호성에 맞고 저장성이 우수한 한국식 핫소스의 개발이 절실히 요구되고 있는 실정이다.Meanwhile, in recent years, as the national income of Korea has increased and the dietary patterns have been changed to convenience foods and instant foods, western foods such as pizza have become popular, and consumption of western seasoning foods including hot sauce is gradually increasing. However, the conventional hot sauce is not suitable for the taste of Koreans, and also the shelf life is not good, and the whole quantity is dependent on imports, so it is urgently required to develop a Korean hot sauce that is suitable for Korean taste and has excellent shelf life, which can replace Western seasoning foods. It's happening.

이에, 본 발명자들은 이러한 서양 조미식품인 핫소스를 국산화하기 위하여 예의 연구노력한 결과, 고춧가루 및 고추장을 이용하여 한국식 핫소스를 제조할 수 있음을 확인하고, 본 발명을 완성하게 되었다.Thus, the present inventors have made intensive research to localize such hot seasoning hot sauce, and confirmed that Korean hot sauce can be prepared using red pepper powder and red pepper paste, and completed the present invention.

결국, 본 발명의 주된 목적은 고춧가루 및 고추장을 이용하여 핫소스를 제조하는 방법을 제공하는 것이다.After all, the main object of the present invention is to provide a method for producing hot sauce using red pepper powder and red pepper paste.

제 1 도는 본 발명의 고춧가루를 이용한 핫소스의 제조방법을 나타낸 공정도이다.1 is a process chart showing a method of manufacturing a hot sauce using red pepper powder of the present invention.

제 2 도는 본 발명의 고춧가루 및 고추장을 이용한 핫소스의 제조방법을 나타낸 공정도이다.2 is a process chart showing a method for producing hot sauce using red pepper powder and red pepper paste of the present invention.

이하, 본 발명의 핫소스의 제조방법을 원재료별로 나누어 설명한다.Hereinafter, the method of manufacturing the hot sauce according to the present invention will be described by dividing each raw material.

1. 고춧가루를 이용한 핫소스의 제조1. Preparation of Hot Sauce Using Red Pepper Powder

분쇄시킨 찹쌀을, 엿기름에 물을 첨가하고 방치 및 여과하여 수득한 상등액으로서의 엿기름 추출물과 혼합하고, 죽과 같은 상태로 호화시킨 후 약 30℃까지 냉각시킨다. 여기에 물을 첨가하여 팽윤시킨 고춧가루를 넣고, 고추의 풋내를 제거하기 위하여 55 내지 65℃, 가장 바람직하게는 60℃에서 20 내지 40분간 열처리시킨 후, 식염, 설탕 및 산탄껌을 첨가한다. 이어, 약 100℃까지 약 1분간 한번 끓이고 마늘분말을 식초에 용해하여 혼합한 다음, 충진(hot filling)시켜 최종제품을 제조한다(참조: 제 1도).The ground glutinous rice is mixed with malt extract as a supernatant obtained by adding water to malt, left to stand and filtered, and after being gelatinized in a porridge state, it is cooled to about 30 ° C. To this, the red pepper powder swelled by adding water was added, and heat-treated at 55 to 65 DEG C, most preferably at 60 DEG C for 20 to 40 minutes to remove red pepper, and then salt, sugar and pellets were added. Then, boil once for about 1 minute to about 100 ℃, dissolve the garlic powder in vinegar and mix, and then hot filling to prepare the final product (see Figure 1).

2. 고춧가루와 고추장을 이용한 핫소스의 제조2. Preparation of Hot Sauce Using Red Pepper Powder and Red Pepper Paste

물을 첨가하여 팽윤시킨 고춧가루를 고추장과 혼합한 후, 고추의 풋내를 제거하기 위하여 55 내지 65℃, 가장 바람직하게는 60℃에서 20 내지 40분간 열처리시킨 후, 식염, 설탕 및 산탄껌을 혼합한다. 이어, 약 100℃까지 약 1분간 한번 끓이고, 마늘분말을 식초에 용해하여 혼합한 다음, 충진시켜 최종제품을 제조한다(참조: 제 2도).After mixing the red pepper powder swelled by adding water with red pepper paste, and heat treatment at 55 to 65 ℃, most preferably at 60 ℃ for 20 to 40 minutes in order to remove the red pepper paste, salt, sugar and pellets are mixed. . Then, boil once for about 1 minute to about 100 ℃, the garlic powder is dissolved in vinegar and mixed, and then filled to prepare a final product (see Figure 2).

이하, 본 발명을 실시예에 의해 상세히 설명하고자 한다. 이들 실시예는 오로지 본 발명을 설명하기 위한 것으로, 이들 실시예에 의하여 본 발명의 범위가 한정되지 않는다는 것은 본 발명이 속하는 분야에서 통상의 지식을 가진 자에게 있어서 자명할 것이다.Hereinafter, the present invention will be described in detail by way of examples. These examples are only for illustrating the present invention, it will be apparent to those skilled in the art that the scope of the present invention is not limited by these examples.

실시예 1 : 고춧가루를 이용한 핫소스의 제조Example 1 Preparation of Hot Sauce Using Red Pepper Powder

분쇄시킨 찹쌀을, 엿기름에 물을 첨가하여 12시간 동안 방치시키고, 체로 여과하여 수득한 엿기름 추출물과 혼합하고, 죽과 같은 상태로 호화시킨 후 30℃까지 냉각시켰다. 여기에 물을 첨가하여 팽윤시킨 고춧가루를 넣고, 고추의 풋내를 제거하기 위하여 60℃에서 30분간 열처리시킨 후, 식염, 설탕 및 산탄껌을 첨가하였다. 100℃까지 1분간 한번 끓인 후, 마늘분말을 식초에 용해하여 혼합한 다음, 충진(hot filling)시켜 최종 제품을 제조하였다. 이때, 각 구성성분은 하기 표 1과 같이 배합하였다.The ground glutinous rice was left for 12 hours by adding water to malt, mixed with the malt extract obtained by filtration through a sieve, gelatinized in a porridge state, and then cooled to 30 ° C. To this was added red pepper powder swelled by adding water, and heat-treated at 60 ° C. for 30 minutes to remove red peppers, and then salt, sugar and pelleted gum were added. After boiling for 1 minute to 100 ℃, the garlic powder was dissolved in vinegar and mixed, and then filled (hot filling) to prepare a final product. At this time, each component was mix | blended as Table 1 below.

실시예2 : 고춧가루와 고추장을 이용한 핫소스의 제조Example 2 Preparation of Hot Sauce Using Red Pepper Powder and Red Pepper Paste

물을 첨가하여 팽윤시킨 고춧가루를 고추장과 혼합한 후, 60℃에서 30분간 열처리하여 고추의 풋내를 없애고, 식염, 설탕 및 산탄껌을 혼합하여 100℃까지 1분간 한번 끓인 다음, 마늘분말을 녹인 식초에 용해하여 혼합한 다음, 충진시켜 최종제품을 제조하였다. 이때, 각 구성성분은 하기 표 1과 같이 배합하였다.After mixing the red pepper powder swelled with water and mixed with red pepper paste, heat-treat at 60 ℃ for 30 minutes to remove red pepper paste, mix salt, sugar and pellets, and boil once to 100 ℃ for 1 minute, and then dissolve the garlic powder. Dissolved in and mixed, followed by filling to prepare a final product. At this time, each component was mix | blended as Table 1 below.

표 1: 한국식 핫소스의 원료배합비 (단위: %)Table 1: Raw Material Mix Ratio of Korean Hot Sauce (Unit:%)

실시예 3: 한국식 핫소스의 일반성분 분석Example 3: General Component Analysis of Korean Hot Sauce

실시예 1과 실시예 2에서 각각 제조한 한국식 핫소스에 대한 일반성분을 공지된 방법에 따라 분석한 결과, 하기 표2와 같았다.As a result of analyzing the general components for the Korean hot sauce prepared in Example 1 and Example 2 according to a known method, it was as Table 2 below.

표 2: 한국식 핫소스의 일반성분 분석Table 2: General Component Analysis of Korean Hot Sauce

이상에서 설명하고 입증한 바와 같이, 본 발명은 고춧가루 및 고추장을 단독 또는 혼합하여 한국식 핫소스를 제조하는 방법을 제공한다. 본 발명의 방법에 의해 제조된 한국식 핫소스는 종래의 수입 핫소스를 대체할 수 있는 효과가 있고, 국내부존자원인 고춧가루와 고추장을 이용하기 때문에, 국내부존자원의 활용이 크게 될 뿐 아니라, 우리 기호에 적합한 핫소스를 제조할 수 있는 장점이 있다.As described and demonstrated above, the present invention provides a method for preparing Korean hot sauce by mixing or mixing red pepper powder and red pepper paste alone. Korean hot sauce manufactured by the method of the present invention has the effect of replacing the conventional imported hot sauce, and because it uses pepper powder and red pepper paste, which are domestic resources, not only the utilization of domestic resources is greatly increased, There is an advantage in producing a suitable hot sauce.

Claims (2)

고추장과 팽윤시킨 고춧가루를 혼합하여 55 내지 65℃에서 20 내지 40분간 열처리시키고, 식염, 설탕 및 산탄껌을 혼합하여 약 100℃까지 한번 끓인 다음, 마늘분말을 식초에 용해하여 혼합하는 공정을 포함하는 핫소스의 제조방법.Mixing red pepper paste and swollen red pepper powder and heat-treating at 55 to 65 ° C. for 20 to 40 minutes, mixing salt, sugar, and sweet gum to boil once to about 100 ° C., and then dissolving and mixing garlic powder in vinegar. Method of making hot sauce. 엿기름에 물을 첨가하여 방치 및 여과하여 수득한 엿기름 추출물을 분쇄한 찹쌀과 혼합하여 호화시킨 재료를, 팽윤시킨 고춧가루와 혼합하여 55 내지 65℃에서 20 내지 40분간 열처리시키고, 식염, 설탕 및 산탄껌을 혼합하여 약 100℃까지 한번 끓인 다음, 마늘분말을 식초에 용해하여 혼합하는 공정을 포함하는 핫소스의 제조방법.The malt extract obtained by adding water to malt and left and filtered is mixed with crushed glutinous rice and mixed with swelled red pepper powder and heat-treated at 55 to 65 ° C. for 20 to 40 minutes. After mixing and boiling once to about 100 ℃, dissolving the garlic powder in vinegar method of producing a hot sauce comprising the step of mixing.
KR1019960049980A 1996-10-30 1996-10-30 Method for preparing hot sauce by using red pepper powder and fermented hot pepper soybean paste KR0180098B1 (en)

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100392138B1 (en) * 2001-10-04 2003-07-23 이희백 Process for preparing spaghetti sauce
KR100881949B1 (en) * 2007-10-11 2009-02-04 송주현 A method for manufacturing of a spices sauce for making a hot soup
KR101256744B1 (en) * 2011-01-06 2013-04-19 경상북도 영양군 Hot sauce and process thereof
KR101281370B1 (en) * 2011-01-14 2013-07-02 경상북도 영양군 Hot sauce and process thereof

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KR100420153B1 (en) * 2000-10-17 2004-03-02 노영인 Producing Method for Foods used Radishs, Garlics, Red Peppers, Gingers, Malts, Safflower, Ginkgo Nuts and Solar Evaporated Salts
KR101013798B1 (en) * 2010-02-08 2011-02-14 이강운 Sauce added to udon soup, making method for using the same
KR101280578B1 (en) * 2010-11-23 2013-07-02 허현석 a hot sauce and method for manufacturing the hot sauce

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100392138B1 (en) * 2001-10-04 2003-07-23 이희백 Process for preparing spaghetti sauce
KR100881949B1 (en) * 2007-10-11 2009-02-04 송주현 A method for manufacturing of a spices sauce for making a hot soup
KR101256744B1 (en) * 2011-01-06 2013-04-19 경상북도 영양군 Hot sauce and process thereof
KR101281370B1 (en) * 2011-01-14 2013-07-02 경상북도 영양군 Hot sauce and process thereof

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