KR20040022681A - Sauce Composition Comprising Extracts of Korean Kochujang - Google Patents

Abstract

PURPOSE: A red pepper paste sauce composition containing a red pepper paste(kochujang) extract selected from edible oil, soy sauce and vinegar, together with one or more components selected from red pepper paste, red pepper powder and red pepper seeds is provided. It has characteristic flavor of the kochujang and can be used as a raw material of dressing sauce, sliced raw fish sauce or shellfish sauce such as chili sauce. CONSTITUTION: The red pepper paste sauce composition contains a red pepper paste(kochujang) extract which is extracted and filtered from a solution selected from the group consisting of edible oil, soy sauce and vinegar, together with one or one or more components selected from the group consisting of red pepper paste, red pepper powder and red pepper seeds. The red pepper paste sauce composition containing the red pepper paste extract selected from edible oil additionally contains vinegar. It additionally contains edible oil or an egg as dressing sauce.

Description

Sauce Composition Comprising Extracts of Korean Kochujang}

The present invention relates to a kochujang sauce composition containing a kochujang extract, which is filtered and extracted with one solution selected from the group of edible oil, soy sauce, vinegar, and starch syrup as a food composition using red pepper.

Kochujang is a seasoned food that combines the sweetness of sugar produced by starch decomposition with the sweet taste of amino acids derived from soy protein (raw material of Meju), the spicy taste of red pepper powder, and the salty salt of salt. In Korea's forest economy, the ephemeral bowel method was the first record of the manufacture of red pepper paste, and the 1815 rally was a traditional fermented food that lists the ingredients and amounts required to make red pepper paste. Traditional Korean red pepper paste contains nutritional and bioactive substances such as protein, sugar, carotene, vitamins, capsaicin, and soybean peptides derived from red pepper powder, glutinous rice and soybean fermented products. It is valued in various dishes as well as Western versatile sauces such as chili, tabasco and tomato ketchup.

Sauce is a liquid or semi-flowing seasoning that has been used since ancient Roman times for the taste and color of dishes, and sauces such as chili, tabasco, rice sand and tomato ketchup are steaks and barbecues. It is applied to various dishes such as fish, fried chicken, hamburger, pizza, spaghetti, tempura and salad.

However, in general, vegetable dressings, sashimi sauce, and shellfish sauce are made from edible oils, soy sauce, and vinegar as the main ingredients, and glutinous rice flour, malt, salt, sugar, vinegar, garlic powder and xanthan Patent registration of Korean hot sauce (Kwon et al. 1998), which manufactures a mixture of gum and water at a predetermined ratio, is disclosed. However, it is suitable for the average Korean preference for spicy tastes, and thus cannot reflect the preferences of foreigners or domestic consumers who do not like spicy tastes.

As a means to promote the excellence of Korean food to foreign countries and to diversify overseas market development, Gochujang, a traditional Korean food, is a very excellent material and is processed to provide modified foods that are modified to suit the needs of domestic consumers and foreigners. If so, it can contribute greatly to the development of food industry and to the added value of farms.

The present inventors have recognized the above problems and tried to develop processed foods based on red pepper paste having high added value. As a result, the red pepper paste extract obtained by filtering and extracting red pepper paste with a predetermined solution as a raw material is excellent in functionality and functionality. In particular, the present invention was completed by discovering that it is suitable for the taste of foreigners and can be used for various purposes in various dishes of the East and the West.

Therefore, the final object of the present invention is to provide the flavor of Kochujang inherent, and to provide a sauce composition that can be grafted versatile in various dishes of the East and West.

1 is a manufacturing process of the dressing sauce composition of the present invention

2 is a manufacturing process of the sashimi source composition of the present invention

Figure 3 is a process for producing a chili-like shrimp and shellfish sauce composition of the present invention

The present invention is a gochujang sauce composition,

Kochujang sauce composition characterized by containing kochujang extract filtered and filtered with one solution selected from the group of edible oil, soy sauce, and vinegar for one or more ingredients selected from the group of kochujang, red pepper powder and red pepper seed. It includes.

Gochujang, red pepper powder, and red pepper seeds (hereinafter, referred to as 'chilli pepper paste') are not limited to known ingredients, and may be any of commercially available or directly manufactured forms.

Extracts such as red pepper paste preferably include a filtration extract using a conventional filter paper. Solutions which can be introduced to the extraction are preferably edible oils, soy sauce, vinegar and the like. These can be used by purchasing known commercial raw materials as they are or diluting to an appropriate level.

Kochujang sauce composition containing the extract of Kochujang may contain a proper amount of vinegar or / and sugar as a sweetening ingredient depending on the use, and is provided as a raw ingredient of shellfish sauce such as various dressings, sashimi sauce, and chili-style shrimp. Can be.

The dressing sauce composition is preferably prepared by adding edible oil to red pepper paste or the like by 1 to 10 times, and filtering the vinegar components, such as apple vinegar, balsamic vinegar or brown rice vinegar, alone or in combination of two or more kinds, as necessary. Although the addition amount of the said vinegar is not specifically limited, It is good to add about 1-15 weight% in consideration of a flavor.

Extracts of red pepper paste, red pepper powder, and red pepper seeds as the main raw materials can be used as a source as the extract itself, but are not particularly limited, but when mixed with edible oils, various vinegars, eggs, etc., the whole sauce It is preferable in terms of flavor to add 1-50 weight% with respect to weight. The amount of the edible oil mixed with the extract is not particularly limited, but is preferably added in an amount of 10 to 50% by weight in consideration of the flavor. Eggs are preferably added at about 30 to 60% by weight.

The sashimi sauce composition is preferably extracted by adding about 0.1 to 3 times the amount of soy sauce diluted in purified water to the red pepper paste, and 1 to 15% by weight of various vinegars can be added thereto. In addition, it may further contain at least one or more components selected from sugar, horseradish, garlic powder, ginger powder as a means for removing the flavor and fish off-flavor. In this case, Preferably it is added in the range of 5-20 weight% of sugar, 5-20 weight% of powdered wasabi, 0.5-5 weight% of garlic powder, and 0.1-3 weight% of ginger powder.

Shrimp and shellfish sauce composition may be added to the vinegar by adding about 5 to 10 times the vinegar, filtered, and added to the starch syrup 3 to 10 times. In addition, as a means for imparting flavor may further include at least one component selected from garlic powder, ginger powder, radish, soy sauce. In this case, preferably, garlic powder and ginger powder are added in the range of 0.1 to 5% by weight, and radish and soy sauce are each in the range of about 3 to 15% by weight.

Hereinafter, the content of the present invention will be described in detail through examples and test examples. However, these Examples and Test Examples are intended to describe the present invention in more detail, and are not intended to limit the scope of the present invention to this.

<Examples 1 to 3> dressing sauce composition

Following the procedure shown in FIG. 1, the ingredients were mixed with the composition of Table 1, extracted, and a dressing sauce was prepared. Example 1 was mixed with 50% by weight of kochujang and 50% by weight of edible oil, Example 2 after mixing 16.7% by weight of red pepper powder and 83.3% by weight of edible oil, respectively, stirred with a mix for 1 to 2 minutes, and then filtered with gauze This is an example of separating Kochujang oil extract. Example 3 mixed 7% by weight of the oil extract of Example 1, 2.3% by weight of the oil extract of Example 2 and 37.7% by weight of the edible oil and fat, 47% by weight of eggs, 6.0% by weight of apple cider vinegar to dressing sauce It is an example of manufacture.

TABLE 1

ingredient Composition (% by weight) Example 1 Red pepper decoration oil 5050 Example 2 Red pepper powder 16.783.3 Example 3 Example 1 Example 2 Edible oil and fat egg vinegar 7.02.337.747.06.0

<Test Example 1>

As a result of measuring the chromaticity of the source composition of Examples 1 and 2, as shown in Table 2, the brightness of 31.5 to 33.4, the degree of redness of 13.36 to 20.06, and the degree of redness of 14.8 to 21.0, respectively, were red as shown in Table 2 below. It was lighter in color and was considered suitable for use as an oil for dressing products. Also in Example 2, the range of brightness 30.2 ~ 33.1, redness 12.0 ~ 15.1, yellowness 13.4 ~ 18.9 showed the color similar to that of Kochujang oil extract, and red pepper powder oil extract fraction as dressing oil. You can see the greater.

TABLE 2

Chromaticity brightness Redness Yellow road Example 1 31.5 to 33.4 13.4-20.0 14.8-21.0 Example 2 30.2 to 33.1 12.0-15.1 13.4-18.9

Tables 3 and 4 below are the dressings prepared by varying the type of vinegar added to Example 3, and the palatability, pH and chromaticity thereof were examined. As shown in Table 3, the apple cider vinegar added in Example 3 was found to have the best overall score of 4.5. On the other hand, as a result of checking the pH and chromaticity of each type of vinegar, the brightness and redness of apple cider vinegar added were excellent, and the pH was not different.

TABLE 3

vinegar Lemon Juice Lemon Vinegar Brown Rice Vinegar Apple Vinegar Balsamic vinegar Red Wine Vinegar White Wine Vinegar zest Sue egg scent Sued and sour Sour Sued, sour, unfeeling Sour and sued Sour and sued Sour and sued flavor Sweet and sour taste Sued and spicy neatness Clean and sour Sued and spicy Clean and sour Clean and sour color Red flesh Red flesh Red flesh Red flesh Light brown Dark skin Red flesh cove Slightly spicy Sweet and sour red pepper powder It's spicy and neat. Sweet, spicy Clean and sour Sweet and sour grape flavor Sweet and sour grape flavor Comprehensive Preference 3.5 3.9 4.1 4.5 4.2 3.9 3.9

TABLE 4

pH Chromaticity brightness Redness Yellow road Brown Rice Vinegar 4.66 68.91 8.48 38.81 Apple cider vinegar 4.45 71.46 9.62 41.38 Balsamic vinegar 4.53 63.65 9.51 33.53

<Examples 4 to 6> sashimi sauce composition

Following the procedure shown in FIG. 2, the ingredients were mixed with the composition of Table 5, extracted, and a sashimi sauce was prepared. Example 4 is an example of preparing kochujang soy extract by mixing 50% by weight of purified water and 16.7% by weight of soy sauce in 33.3% by weight of kochujang and filtering with gauze after standing at room temperature for 24 hours. Example 5 is an example of preparing a sauce by mixing 8 wt% brewed vinegar and 13 wt% sugar with 79 wt% of the soy extract of Example 4. Example 6 is an example in which the sauce was prepared by mixing 6.5 wt% of wasabi powder in 93.5 wt% of the sauce of Example 5.

TABLE 5

ingredient Composition (% by weight) Example 4 Refined Soy Sauce and Pepper 50.016.733.3 Example 5 Example 4 Brewed Vinegar Sugar 79.08.013.0 Example 6 Example 5 Wasabi Powder 93.56.5

<Test Example 2>

As a result of evaluating the palatability by varying the amount of sugar added to the source composition of Example 5 is shown in Table 6. According to this, when 79% by weight of soy sauce extract of Gochujang and 8.0% by weight of vinegar were mixed with 13% by weight of sugar, the overall acceptability was highest as 4.2 due to the well-balanced sweetness, sourness, salty taste, and the like.

In addition, as a result of evaluating the preference degree by changing the amount of wasabi for the sauce composition of Example 6, as the addition amount of wasabi increased, the color becomes darker, the flowability is lowered, the sweetness and saltiness decrease, and the pungent taste Showed a strong phenomenon, especially bitter taste in the aftertaste (後 味). Considering the degree of preference for sashimi, when 6.5% by weight of wasabi was added to 93.5% by weight of Example 5, the average was 4.2 points.

TABLE 6

Sugar addition amount (% by weight) 9.1 ^* 13.0 ^** 16.7 ^*** Sour taste 3.2 2.9 2.5 sweetness 2.9 3.5 3.9 Salty 3.1 2.6 2.1 pepper 1.8 1.9 2.0 Comprehensive Preference 2.9 4.2 3.5

* Mixture of Example 4 (82.6 wt%), Brewed Vinegar (8.3 wt%), Sugar (9.1 wt%)

**: Mixture of Example 4 (79.0 wt%), Brewed Vinegar (8.0 wt%), Sugar (13.0 wt%)

***: Example 4 (75.7% by weight), brewed vinegar (7.6% by weight), sugar (16.7% by weight) mixture

TABLE 7

Horseradish content (% by weight) ^* 4.8 6.5 9.1 10.7 13 color 4.5 3.8 4.3 2.6 2.3 liquidity 4.5 4.0 4.2 3.5 2.9 Sour taste 2.6 2.3 2.5 2.1 2.0 sweetness 4.2 3.5 3.9 2.6 2.3 Salty 2.5 2.3 2.4 2.1 1.9 pepper 1.8 2.9 2.6 3.7 4.2 Comprehensive preference 1.9 4.2 3.9 2.5 2.3

*: Sauce is prepared in Example 5 the remaining amount except the wasabi powder added.

<Examples 7 to 10> Chili-style shrimp and shellfish sauce composition

Following the procedure shown in FIG. 3, the ingredients were mixed in the composition of Table 8, extracted, and prepared for shrimp and chili sauce shellfish sauce. Example 7 is an example in which 87.5% by weight of vinegar and 12.5% by weight of red pepper paste are mixed and stirred, and the mixture is left at room temperature for 24 hours, followed by filtering the mixture to prepare red pepper paste vinegar extract. Example 8 is an example of a sauce prepared by adding 16.7% by weight of the vinegar extract of Example 7 and 83.3% by weight of starch syrup, and Example 9 was prepared by mixing 99.5% by weight of the sauce of Example 8 with 0.5% by weight of garlic. Example 10 is an example of a sauce prepared by mixing 99.5% by weight of the sauce of Example 9 and 0.5% by weight of ginger.

TABLE 8

ingredient Composition (g) Example 7 Vinegar and pepper paste 87.512.5 Example 8 Example 7 Starch syrup 16.783.3 Example 9 Example 8 Garlic 99.50.5 Example 10 Example 9 Ginger 99.50.5

<Test Example 3>

As a result of evaluating the preference by varying the amount of vinegar added to the kochujang in Example 7, the less the amount of vinegar added, the stronger the sweet taste than the spicy taste of the red pepper paste, as shown in Table 9, while the higher the amount of vinegar, the more sour and sweet Only spicy taste appeared. In particular, when the ratio of vinegar to red pepper paste is 7: 1, it was evaluated as the most suitable condition for the combination of sour, sweet and spicy. Table 10 below shows the chromaticity of each treatment as a reference.

As a result of evaluating palatability by varying the amount of syrup added to the vinegar extract of Example 7 in the composition of Example 8, when the ratio of syrup was 5 times as shown in Table 11, sour, sweet and spicy are harmonious and the color is also bright orange In addition, the yellowness was also highest in the color evaluation, and it was evaluated as having excellent merchandise.

As a result of evaluating the preference by varying the amount of ginger added in the sauce composition of Example 10, as the amount of ginger added increased, the sour taste became weak and the sweetness tended to increase, and when considering the weak ginger flavor and overall flavor blend, 0.5 When the ginger by weight was added, the overall symbol was also excellent at 4.2. In addition, the flavor of the sauce can be enhanced by adding 10% by weight of radish and soy sauce to the composition of Example 10.

TABLE 9

Mixing ratio of vinegar and red pepper paste 5: 1 7: 1 10: 1 liquidity fitness fitness fitness color Dark orange Dark orange Dark orange flavor Almost no sour taste and a lot of sweetness of gochujang Gochujang's sweet, spicy and sour taste More spicy than red sweet gochujang and relatively low sour taste Comprehensive Preference 3.5 4.4 3.9

TABLE 10

Treatment zone (vinegar: gochujang) Chromaticity brightness Redness Yellow road 5: 1 32.11 5.59 10.23 7: 1 33.08 6.56 11.45 10: 1 32.56 4.99 9.61

TABLE 11

Mixing ratio of the vinegar extract and syrup of Example 7 1: 3 1: 5 1: 10 liquidity fitness fitness fitness color Bright orange orange color Dark orange zest Slightly sour and spicy river Slightly sour spicy Sour sour flavor flavor It is very sweet and sour. Sweet and sour Sour tastes a bit sweet and spicy. Comprehensive Preference 3.5 4.2 2.3

TABLE 12

Addition of Ginger (wt%) for Example 9 0.5 One 3 Properties fitness fitness fitness incense It has a strong sour flavor and a little ginger flavor A little ginger and sour and spicy Ginger scent is a bit sour Sour taste 3.5 2.5 1.5 sweetness 3.2 4.0 4.2 Symbol 4.2 3.7 3.2

Kochujang sauce composition according to the present invention has a flavor unique to kochujang, and can be grafted for various purposes in the East and West, so it can contribute to the development of global sauce as well as the activation of the kochujang industry.

Claims (7)

Gochujang sauce composition, Kochujang sauce composition characterized by containing kochujang extract filtered and filtered with one solution selected from the group of edible oil, soy sauce, and vinegar for one or more ingredients selected from the group of kochujang, red pepper powder and red pepper seed. The method of claim 1, Sauce composition containing the red pepper paste extract by the edible oil and fat is characterized in that it further contains vinegar The method of claim 2, The kochujang sauce composition is a sauce composition for dressing Gochujang sauce composition comprising an edible oil or egg The method of claim 1, Kochujang sauce composition containing kochujang extract by the soy sauce is characterized in that it further contains vinegar The method of claim 4, wherein The kochujang sauce composition is a sauce composition for sashimi, red pepper paste sauce composition characterized in that it comprises at least one component selected from sugar, powder wasabi, garlic powder, ginger powder The method of claim 1, Kochujang sauce composition containing kochujang extract by the vinegar includes syrup, and here, at least one or more ingredients selected from garlic powder, ginger powder, radish, and soy sauce. The method of claim 6, The gochujang sauce composition is a sauce composition for shrimp or shellfish, characterized in that the sauce composition