KR20110037189A - Garlic sauce suitable for korean food and method for mass producing thereof - Google Patents

Abstract

PURPOSE: Liquid garlic sauce for traditional Korean dishes and a mass-production method thereof are provided to enable cooks to use the garlic sauce for various Korean dishes. CONSTITUTION: A producing method of liquid garlic sauce comprises the following steps: mixing 8~12parts of garlic extract by weight, 8~12parts of garlic paste by weight, 8~12parts of spring onion extract by weight, 1~5parts of onion extract by weight, 1~5parts of ginger extract by weight, 1~5parts of sea tangle concentrate by weight, 1~5parts of sugar by weight, 1~3parts of refined rice wine by weight, 0.1~0.5parts of yeast extract by weight, 0.3~2parts of starch by weight, 0.3~3parts of salt by weight, 0.1~0.5parts of citric acid by weight, and the balance of purified water; heating the mixture at 80deg C for gelatinizing; homogenizing the mixture; heat-sterilizing the mixture; and packing the sterilized mixture.

Description

Garlic Sauce suitable for Korean food and its mass production method {GARLIC SAUCE SUITABLE FOR KOREAN FOOD AND METHOD FOR MASS PRODUCING THEREOF}

The present invention relates to a garlic sauce suitable for Korean cuisine and a method for producing the same, and more particularly, garlic sauce suitable for Korean cuisine mainly using spices, including garlic, onion, ginger, salt, sugar, pepper, seasonings and the like. And it relates to a mass production method for inhibiting the growth and browning of microorganisms during its storage period so that it can be distributed at room temperature.

Sauce is defined as a generic term for liquid or semi-flowing seasonings that are added to or superimposed on food for flavor or color in Western cuisine. However, in reality, various kinds of sauces, noodles, oyster sauce for Chinese-style cooking, and dubanjang are also considered as one of the sauces. . In the food industry, the types of sauces are broadly categorized as those used for the purpose of enhancing flavor by adding spices, berries, sugars, salts and vinegar to animal and vegetable ingredients. As such, the prior art associated with the source varies as the source has a wide range.

Looking at the prior art related to sauces, Korean Patent Laid-Open No. 2002-0052159 discloses a method for preparing and preparing a multi-purpose, multi-functional pork gas sauce, and Patent No. 10-0883639 discloses a seasoning sauce for chicken scrubbing and chicken doritang. 10-0525060 discloses a spice sauce containing a functional substance, and in Korean Patent Laid-Open No. 10-2005-0087499, a method of preparing a spice sauce obtained by fermenting starch is disclosed. In Korean Patent No. 10-0666369, soybean oil, sugar, onion, garlic , Soy sauce, grape juice, beef base, pepper, vinegar is a method of manufacturing a barbecue sauce prepared by mixing and heat sterilization, in Korean Patent No. 10-0595561 is a method for producing herbal sauce prepared by mixing sugar and starch syrup in herbal broth Has been proposed.

Other prior arts have mostly been proposals for the production of Western sauces, marinades for cooking fish or meat, or techniques for the preparation and composition of herbal sauces using healthy herbal ingredients.

All sorts of spices is a well-equipped seasoning, and in Korean cuisine, all seasonings mean garlic, green onions, ginger, salt, sugar, pepper, seasonings, etc. Among them, the most basic ingredient in Korean food is garlic, and the related art related to garlic is as follows.

Patent Nos. 10-0379988 and 10-1997-0032471 have devised a method for preparing chopped garlic, which is suppressed browning even when stored for a long time, and in Patent No. 10-0673050, licorice extract and citric acid are used. A composition for inhibiting browning of mixed garlic has been devised. However, most of them are related to a technology that does not change the color even when chopped garlic for a long time rather than a sauce.

The present inventors have been prepared in the form of a liquid sauce in order to use a variety of spices commonly used in Korean cuisine more conveniently, it is possible to distribute at room temperature and to facilitate mass production.

Accordingly, an object of the present invention is to provide a garlic sauce suitable for Korean cuisine.

In addition, it is an object of the present invention to provide a method for producing a mass production to allow room temperature distribution by inhibiting microbial growth and browning during the normal temperature storage period of the garlic sauce.

In order to achieve the above object, the present invention provides a garlic extract containing garlic extract, garlic paste, onion concentrate, ginger extract, kelp concentrate, sugar, sake, yeast extract, starch, purified salt, citric acid and purified water.

In addition, the present invention (a) stirring garlic extract, garlic paste, onion concentrate, ginger extract, kelp concentrate, sugar, sake, yeast extract, starch, purified salt, citric acid and purified water; (b) heating the stirred mixture to 80 ° C. to gelatinize; (c) homogenizing the gelatinized mixture; (d) heat sterilizing the homogenized mixture; And (e) provides a method for producing a mass production of garlic sauce comprising the step of packing the heat sterilized mixture.

According to the present invention can be provided with a garlic sauce suitable for Korean food while being convenient to use and storage, and can be distributed for 6 months at room temperature to suit the taste of Koreans.

Hereinafter, the present invention will be described in detail.

The present invention provides a garlic sauce, characterized in that it contains garlic extract, garlic paste, onion concentrate, green onion concentrate, ginger extract, kelp concentrate, sugar, sake, yeast extract, starch, purified salt, citric acid and purified water.

Garlic in the present invention can be used regardless of the variety. The garlic extract and garlic paste are preferably added 8 to 12 parts by weight based on 100 parts by weight of garlic sauce. In a preferred embodiment of the present invention, garlic extract was used by extracting, filtering and concentrating the purified salt mixed with 80 parts by weight of garlic. Garlic paste was used by adding purified water, refined salt and gum to 50 parts by weight of garlic and heating and cooling.

The leek concentrate is preferably added to 8 to 12 parts by weight based on 100 parts by weight of garlic sauce.

The onion concentrate is preferably added 1 to 5 parts by weight based on 100 parts by weight of garlic sauce.

The ginger extract is preferably added 1 to 5 parts by weight based on 100 parts by weight of garlic sauce.

The kelp concentrate is preferably added 1 to 5 parts by weight based on 100 parts by weight of garlic sauce.

1 to 5 parts by weight of the sugar, 1-3 parts by weight of the sake, and 0.1 to 0.5 parts by weight of the yeast extract is added based on 100 parts by weight of garlic sauce.

The starch was used to prevent the separation of the emulsification, it is preferable to add 0.3 to 2 parts by weight based on 100 parts by weight of garlic sauce.

The purified salt was used to prevent the growth of microorganisms at room temperature storage, it is preferable to add 0.3 to 3 parts by weight based on 100 parts by weight of garlic sauce.

The citric acid is preferably added 0.1 to 0.5 parts by weight based on 100 parts by weight of garlic sauce, the pH of the final mixture is adjusted to 4 or less using the citric acid to prevent browning of garlic and control of microorganisms.

The present invention also comprises the steps of: (a) stirring garlic extract, garlic paste, onion concentrate, ginger extract, kelp concentrate, sugar, sake, yeast extract, starch, purified salt, citric acid and purified water; (b) heating the stirred mixture in (a) to 80 ° C. to gelatinize; (c) homogenizing the mixture of step (b); (d) heat sterilizing the homogenized mixture; And (e) provides a method for mass production of garlic sauce comprising the step of packing and packing the heat sterilized mixture.

In the step (a), the compositions are put in purified water and stirred at high speed.

In the step (b) it was heated to 80 ℃ to help the gelatinization of the starch in the stirred mixture and to facilitate sterilization.

In the step (c), homogenization was performed using a rotary homogenizer to prevent the particles of the garlic paste from sinking, and it is preferable to homogenize at 3000 rpm for 10 minutes.

In step (d), the enzyme related to browning is destroyed and sterilization is performed to minimize contamination of microorganisms, and sterilization at 85 ° C. for 30 minutes in a source tank is preferable.

In step (e), the sterilized mixture is filled and packaged, respectively, and preferably, filled in a glass bottle and sealed.

The present invention is explained in more detail by the following examples. However, the present invention is not limited to the following examples.

<Examples>

Experimental Example  1: Comparative analysis of browning degree by source raw material

As a raw material for preparing the garlic sauce of the present invention, garlic concentrate, garlic paste, onion paste, onion concentrate, ginger concentrate, leek concentrate and kelp concentrate were used.

The vegetables were extracted and concentrated, the pH was adjusted to 4 or less using citric acid and then sterilized. In order to inhibit browning of the product, an experiment was conducted to trace the causative agent of browning most frequently.

In the experiment, the individual raw materials were separated, placed in a transparent glass bottle, sealed, and refrigerated and stored as a control group, and stored for two months in a 35 ° C incubator as an experimental group. For comparison, the values of L (brightness), a (redness) and b (yellowness) were measured with a chromatic color difference meter, and ΔE, which is considered to be the largest change in chromaticity, was calculated as a calculated value. Squared difference between the L, a, and b values of the experimental group.

The results were as shown in Table 1 below, and the raw material with the most change in color was found to be onion paste. Other raw materials, such as garlic concentrate, garlic paste, onion concentrate, ginger concentrate, and kelp concentrate, were not significantly changed in color.

<Comparative analysis of browning degree by source of raw material>

(Large) = control (day 0 of storage)

(Room) = experimental group (storage 2 months)

Bracketed numbers are negative.

(Degree of change according to ΔE value ΔE = 0-5: slight change / 5-10: change but acceptable level / 10 or higher: severe deterioration)

Raw material garlic
concentrate garlic
Paste onion
concentrate onion
Paste ginger
concentrate Green onion
concentrate Kelp
concentrate versus room versus room versus room versus room versus room versus room versus room L 48.7 45.3 65.9 60.4 28.8 27.5 37.5 20.8 47.7 48.5 73.2 71.1 21.9 20.4 a 7.6 10.8 2.8 6.1 2.7 3.4 2.5 5.7 4.1 5.3 1.9 1.2 6.1 6.7 b 37.8 36.0 25.4 30.9 13.2 15.5 11.2 15.2 25.8 27.5 4.2 4.3 23.1 22.6 ΔE 5.00 8.56 2.73 17.5 2.23 3.75 1.69

Therefore, the researchers adjusted the ratio of onion concentrate instead of onion paste with a large change in color, 8-12 parts by weight of garlic extract, 8-12 parts by weight of garlic paste, 1-5 parts by weight of onion concentrate, and 1-5 weight of ginger extract. The compounding ratio was determined by 1-5 parts by weight of kelp concentrate, 1-5 parts by weight of sugar, 1-3 parts by weight of sake, and 0.1-0.5 parts by weight of yeast extract. To this, 0.3-2 parts by weight of starch was added for the purpose of preventing separation of the emulsion during storage, and 0.3-3 parts by weight of refined salt and 0.1-0.5 parts by weight of citric acid were added to the mixture to improve the microbial safety during storage. Garlic sauce was prepared.

Experimental Example  2: source specification and microbiological analysis according to sterilization conditions

In the blending ratio, raw materials such as paste and concentrate were added to purified water, followed by stirring at high speed to mix the powder. The mixture was heated to 80 ° C. to aid starch gelatinization and sterilization, and after reaching 80 ° C., the mixture was homogenized to prevent sinking of garlic paste particles.

In order to determine the homogenization condition, when the rotation speed was homogenized and stored for 10 minutes at 1000 rpm, 2000 rpm, and 3000 rpm, the experimental group homogenized at the rotation speed of 3000 rpm was stable even at room temperature for 6 months, while the experimental group was homogenized at 1000 rpm and 2000 rpm. The supernatant was separated before 6 months had reached. Therefore, the homogenization conditions were determined to be homogenized for 10 minutes at 3000 rpm with a rotary homogenizer.

After homogenization, the enzymes related to browning were destroyed and sterilization was performed to minimize contamination of microorganisms. The mixtures were each run for 30 minutes at 85 ° C. (sterilization in the source tank), 15 seconds at 110 ° C. (HTST), or 10 seconds at 120 ° C. (UHT) to compare sterilization effects.

Each sterilized compositions were sealed and cooled by water, and the pH, salinity and sugar content of the cooled compositions were analyzed. Some products were tested for shelf life for 6 months in a 25 ° C incubator in a sealed state to observe the degree of browning and microbial growth. The results of the analysis are shown in Table 2. The sterilization conditions were the same, and microorganisms did not proliferate under all sterilization conditions.

<Source specification and microbial analysis results according to sterilization conditions>

Sterilization Condition pH Salinity Sugar content microbe
(After organization) microbe
(6 months old) 85 ° C, 30 minutes 3.7-3.75 2.8 ~ 3.0 24.0-25.0 below 10 below 10 110 ° C, 15 seconds 3.7-3.75 2.8 ~ 3.0 24.0-25.0 below 10 below 10 120 ° C, 10 seconds 3.7-3.75 2.8 ~ 3.0 24.0-25.0 below 10 below 10

Experimental Example  3: comparison of the browning degree of the sauce according to the packaging conditions

Based on the results of the above study, stirring mixing of the compositions-heating gelatinization (80 ° C)-homogenization (3000 rpm, 10 minutes)-heat sterilization (85 ° C 30 minutes, or 110 ° C 15 seconds, or 120 ° C 10 seconds)-filling based A mass production process was established, and storage experiments were conducted for packaging materials in order to conduct more in-depth studies on browning. The results are shown in Table 3 below.

More specifically, the garlic sauce was prepared by the same manufacturing process as described above and heat sterilization at 85 ° C. for 30 minutes. Products filled and sealed in glass bottles and products filled and sealed in PET bottles were stored in an incubator at 25 ° C in the same manner and analyzed for each storage period. At this time, the product filled and sealed in a glass bottle shows a change in color in a relatively stable range for 6 months of storage, whereas the product filled in a PET bottle has a clear color change in just a few days and the browning progresses faster. Could be observed. This is seen as the difference between the oxygen permeation of the two packaging materials, the garlic source prepared in the present invention could be guessed that the color changes significantly due to the effect of oxygen.

<Comparison of Browning Degrees of Sauces by Packaging Conditions>

Packing terms When to analyze L a b ΔE Glass Bottles-PP Caps Immediately after manufacture 59.45 1.2 23.16 8.79 6 months 53.02 6.94 24.87 PET Bottle-PP Cap Immediately after manufacture 59.45 1.2 23.16 12.28 6 months 51.16 8.03 29.11

L (brightness), a (redness), b (yellowness)

Example  1: Preparation of Garlic Sauce

(1) 80 g of garlic extract, 80 g of garlic paste, 90 g of green onion concentrate, 20 g of onion concentrate, 20 g of ginger extract, 10 g of kelp concentrate, 10 g of kelp concentrate, and 30 g of sake are mixed and mixed.

(2) 50 g of powdered sugar, 2 g of yeast extract, 10 g of starch, 10 g of purified salt, and 10 g of citric acid are weighed and mixed.

(3) While stirring the liquid raw material of (1), the raw material of (2) was added, and the remaining amount of purified water was added so that the source was 1000 g in total, followed by stirring and warming up to 80 ° C. to gelatinize starch for 10 minutes. .

(4) The solution of (3) is homogenized at 3000 rpm for 10 minutes and then sterilized at 110 ° C. for 15 seconds.

(5) It is filled, sealed, and cooled in a glass container with good sealing property.

Example  2: sensory test of the prepared garlic sauce

The sensory test for quality verification of garlic sauce prepared according to the present invention was performed on 100 female housewives aged 21-49 years. Housewives used the sauce two or more times for cooking instead of all the home-grown seasonings.The overall taste, taste for color, taste for concentration, match with cooking, and attributes of use 5 The evaluation was done on a point scale. Dishes can be easily cooked at home, such as miso soup and soybean sprouts, and they can be applied to dishes using various seasonings. The results are shown in Table 4 below.

<Quality evaluation result when the garlic sauce of this invention is applied to cooking>

property Evaluation item score Quality property Overall taste 3.9 Color crush 2.7 Favorability for concentration 3.1 Favorability for incense 3.9 Match with dishes 3.5 Usage attributes It is convenient to use 4.0 Can be used for many purposes 3.7 Storage is convenient 3.7 Cooking looks neat 3.6

The scale of the score 5 points: very good / 4 points: good / 3 points: neither / 2 points: not very good / 1 point: not good at all.

As can be seen from the results of Table 4, most housewives are generally satisfied with the present invention, it can be seen that it was evaluated as very convenient to use.

Claims (4)

Garlic sauce, garlic paste, green onion concentrate, onion concentrate, ginger extract, kelp concentrate, sugar, sake, yeast extract, starch, refined salt, citric acid and purified water, garlic sauce suitable for Korean cuisine. The method of claim 1, Based on 100 parts by weight of garlic sauce, 8-12 parts by weight of garlic extract, 8-12 parts by weight of garlic paste, 8-12 parts by weight of green onion concentrate, 1-5 parts by weight of onion concentrate, 1-5 parts by weight of ginger extract, kelp concentrate 1-5 parts by weight, sugar 1-5 parts by weight, sake liquor 1-3 parts by weight, yeast extract 0.1-0.5 parts by weight, starch 0.3-2 parts by weight, refined salt 0.3-3 parts by weight, citric acid 0.1-0.5 parts by weight and purified water Garlic sauce suitable for Korean cuisine, characterized in that it comprises the remaining amount. (a) mixing and stirring garlic extract, garlic paste, green onion concentrate, onion concentrate, ginger extract, kelp concentrate, sugar, sake, yeast extract, starch, purified salt, citric acid and purified water; (b) heating the stirred mixture to 80 ° C. to gelatinize; (c) homogenizing the gelatinized mixture; (d) heat sterilizing the homogenized mixture; And (e) packing and packing the heat sterilized mixture Mass production method of garlic sauce comprising a. The method of claim 3, 8-12 parts by weight of garlic extract, 8-12 parts by weight of garlic paste, 8-12 parts by weight of green onion concentrate, 1-5 parts by weight of onion concentrate, 1-5 parts by weight of ginger extract, kelp concentrate 1 -5 parts by weight, sugar 1-5 parts by weight, sake 1-3 parts by weight, yeast extract 0.1-0.5 parts by weight, starch 0.3-2 parts by weight, refined salt 0.3-3 parts by weight, citric acid 0.1-0.5 parts by weight and purified water Mass production method of garlic sauce comprising the remaining amount.