KR20120021830A - Sauce composition for instant food and manufacturing process of the same - Google Patents

Abstract

PURPOSE: A sauce composition for instant food, and a producing method thereof are provided to offer excellent dispersing property and easy mixing property of the composition to users. CONSTITUTION: A producing method of sauce composition for instant food comprises the following steps: washing spring onion, carrot, and onion before finely cutting, and slicing chicken breast to obtain mixing materials; mixing red pepper paste, starch syrup, cooking wine, sesame seed oil, and purified water to obtain red pepper paste sauce; frying the mixing materials in a frying pan with olive oil; adding the red pepper paste sauce and potato starch into the fried materials; stirring the mixture and heating at 95-105 deg C to obtain the sauce composition; inserting the sauce composition into a heatproof packaging pouch, and fusing the pouch at 170-180 deg C: and sterilizing the pouch using 110-130 deg C hot water for 5-20 minutes.

Description

Sauce composition for instant food and manufacturing method {SAUCE COMPOSITION FOR INSTANT FOOD AND MANUFACTURING PROCESS OF THE SAME}

The present invention relates to an instant food sauce composition and a method of manufacturing the same, and more particularly, to improve the spreadability and bibimbi when served in cooking using Korean traditional gochujang, chicken breast, and various ingredients.狀) Prepared by luxury rice noodle, noodles, noodles and rice, ready-to-eat foods can be eaten easily, and the taste and aroma of ingredients are kept intact. It relates to an instant food sauce composition and a method for producing the same so as to sufficiently satisfy the.

In general, Sauce refers to a liquid or semi-flowing seasoning used to flavor and color a dish, and thousands of species have been known worldwide since ancient times.

Typical examples of foods served with sauce include rice such as curry rice, high rice, and bibimbap, and among the noodles, spaghetti, jajangmyeon, and bibimbap, which are provided in a convenient form such as semi-finished products in restaurants or on the market. It is becoming.

These sauces give taste and color, especially in cooking, to enhance appetite, increase the nutritional value of the ingredients, and allow the ingredients to combine with each other while the food is being cooked, as well as the taste, form, and water content of the main dish. As it plays a role in determining the degree, it needs to be well harmonized with the main dish, and a high-quality sauce enhances the taste and appetite of the entire food, which not only increases customer preference but also greatly affects the elegance of the food. Get mad.

On the other hand, in Korea, doenjang, red pepper paste, soy sauce, etc. are used as traditional spices. Among them, red pepper paste has a tradition of about 200 years, including proteins, sugars, carotene and vitamins derived from fermented products of red pepper powder, glutinous rice and soybeans. As it contains nutrients and bioactive substances such as capsaicin and soybean peptides, it has a good balance of spicy, sweet and umami flavors, and therefore has high value for use in various dishes as well as Western multi-use sources such as chili, tabasco and tomato ketchup.

In addition, the demand is increasing in recent years, such as high soybeans, such as miso, soy sauce and so on each year is a traditional fermented food which is very important commercially compared to other traditional sauce foods.

However, Korean traditional gochujang has strong meju odor, relatively grainy, very viscous, and unstable color, so if you apply gochujang directly to various dishes, the taste is rather poor compared to western sauces. At the same time, there is a need for the development of high quality kochujang sauce utilizing the unique flavor characteristics of kochujang.

In addition, with the recent increase in imported foods, the competitiveness of Korean foods is weakening. As a part of the industrialization of traditional foods, Gochujang also increases international competitiveness through changes in manufacturing methods, development of various products, quality improvement and standardization. In order to meet diversified consumer needs, development of products with excellent quality and functionality is urgently required.

On the other hand, although the Republic of Korea Patent Publication No. 10-2010-0037329 (name: manufacturing method of the source and paste for foreigners) has been proposed as a prior art of the source, the type proposed in the prior art of the Patent Publication No. 10-2010-0037329 In the case of kimchi sauce, there is a problem that it is not suitable to be used as a bibim sauce on the surface because of the problem of phase separation between the solid and the liquid.

In addition, the Republic of Korea Patent No. 10-0369617 (name: a method for producing a multi-purpose sauce using gochujang) has been proposed, but this is not a foreign subject and tends to have low sensory evaluation results of the sauce applied to steak, fried chicken, pizza, etc. There was a disadvantage in indicating.

Accordingly, the inventors of the present invention by using the hot pepper paste mainly used in bibimbap food to produce a liquid form to improve the spreadability is suitable for Westerners seeking a simple diet, while maintaining the superiority and characteristics of traditional gochujang and improve the shortcomings of gochujang A source composition was developed to satisfy the preferences of foreigners.

An object of the present invention is to prepare the rice noodle, noodles, such as noodle, noodles prepared by the liquid (하도록) to excellent in the spread and bibim when placed on the cooking using the traditional Korean foods Kochujang and chicken breast and various subsidiary ingredients And it is to provide a new instant food sauce composition that can be easily rubbed on an instant cooked food such as rice.

Another object of the present invention is to provide a new instant food sauce composition to maintain the taste and aroma of the traditional gochujang as well as to satisfy the taste of foreigners not accustomed to the spicy taste.

Still another object of the present invention is to provide a method for producing a ready-to-eat food composition for instant food, which can be easily used and is suitable for the preference of foreigners.

The instant food sauce composition according to the present invention is 14-17 parts by weight of kochujang, 7-10 parts by weight syrup, 13-16 parts by weight, sesame oil 0.5-1.5 parts by weight, 10-15 parts by weight of purified water, chicken breast 30-38 By weight, leek 3-6 parts, onions 4-7 parts, carrots 2-5 parts, olive oil 5-7 parts and potato starch 2-5 parts by weight.

Method for preparing an instant food sauce composition according to the present invention comprises washing the leek, onions, carrots cleanly, cut into 3 ~ 6mm, and finely chopped chicken breast 4 ~ 10mm; Gochujang sauce 14-17 parts by weight of 7-10 parts by weight of starch syrup, 13-16 parts by weight, 0.5-1.5 parts by weight of sesame oil, 10-15% purified water, and the red pepper paste sauce preparation step of mixing evenly; 5 to 7 parts by weight of olive oil in a frying pan and the mixed material cooking step of roasting 3 to 6 parts by weight of onion, 4 to 7 parts by weight of onion, 2 to 5 parts by weight of carrot and 30 to 38 parts by weight of chicken breast meat; Preparation of sauce composition prepared with viscous sauce and 2-5 parts by weight of potato starch prepared in a mixture of cooked green onions, onions, carrots and chicken breasts, and heated to 95-105 ° C with stirring to evenly mix Steps; A packing step of filling a sauce composition prepared in a viscous liquid phase into a heat-resistant packaging pouch made of retort packaging material and thermally bonding at 170 ° C. to 180 ° C .; The packaged sauce composition is transferred to a retort chamber and has a sterilization treatment step of maintaining the mixture for 5 to 20 minutes in hot water of 110 to 130 ° C.

The instant food sauce composition of the present invention is prepared by adding starch syrup, taste liquor, sesame oil and purified water to kochujang at a predetermined ratio, and preparing a mixed sauce consisting of chicken breast, olive oil, green onion, carrot, potato starch. When added to the mixture, and then heated to prepare a viscous liquid, when placed on the ready-to-eat foods, there is an effect that greatly spreading and bibimseong excellent.

In addition, since the content of traditional gochujang is relatively high, and the flavor of kochujang is maintained by ingredients such as starch syrup, sake, and sesame oil, the spicy taste is weakened and the sweet and savory taste are supplemented. There is an effect that can fully satisfy the preference of foreigners.

In addition, since a relatively large amount of chicken breast is added to the sauce composition according to the present invention, the protein which is not included in the ready-to-eat food can be ingested together to maintain a balanced diet.

Hereinafter, the preferred embodiment of the present invention will be described in more detail.

The instant food sauce composition according to the present invention is excellent in spreadability and bibimbiness when placed on a dish, so as to satisfy the preference of foreigners while using our traditional red pepper paste as a main ingredient.

To this end, the components of the instant food sauce composition according to the present invention consists of red pepper paste sauce and mixed ingredients added to the red pepper paste sauce. The raw materials of red pepper paste sauce are red pepper paste, starch syrup, flavor liquor, sesame oil, and purified water. Raw materials of the mixed materials are olive oil, green onions, onions, carrots, potato starch and chicken breast.

In the present invention, kochujang, which is the raw material of kochujang sauce, is 14 to 17 parts by weight, starch syrup is 7 to 10 parts by weight, tasting is 13 to 16 parts by weight, sesame oil is 0.5 to 1.5 parts by weight, and purified water is 10 to 15 parts by weight. 5-7 parts by weight of olive oil, 3-5 parts by weight of leeks, 2-5 parts by weight of potato starch, 4-7 parts by weight of onions, 2-4 parts by weight of carrots and 30-38 parts by weight of chicken breast Is added.

In the present invention, the kochujang is prepared by the traditional method, the content of which is added less than 14 parts by weight of the unique taste and aroma of kochujang is felt insignificant, and when added over 17 parts by weight, the spicy taste is strong to the taste of foreigners Inappropriate.

The starch syrup serves to reduce the spicy taste of kochujang at the same time as adding sweetness, and when it is added less than 7 parts by weight, it is insufficient to sweeten the spicy taste and does not properly reduce the spicy taste of kochujang. If you do not reduce the spicy taste of gochujang excessively, the sweetness becomes very strong, which weakens the unique flavor of gochujang.

In the present invention, the taste liquor is added to remove the miso and flavor of the sauce, if less than 13 parts by weight is added to the flavor of the source without properly removing the miso, it is added in excess of 16 parts by weight In this case, the taste and aroma of gochujang are greatly reduced.

Sesame oil is added to increase the flavor and taste savory, if less than 0.5 parts by weight of the savory taste is dropped, when added over 1.5 parts by weight, the unique flavor and aroma of Gochujang is greatly reduced.

Purified water works to improve the spreadability by controlling the dilution and to mix the components constituting the Kochujang sauce evenly, if the addition amount is less than 10 parts by weight because the sauce is kept relatively stiff so that the spreadability is very It becomes poor, and when the addition amount exceeds 15 weight part, the red pepper paste sauce becomes too thin.

Meanwhile, chicken breast, which is the main ingredient of the mixed material, is added to supplement protein that is easily lacking in instant cooked foods such as rice, noodles, and rice, and is added to enhance the texture of eating. It becomes poor, and when added in excess of 38 parts by weight, the texture is greatly improved but economically disadvantageous.

Green onions are rich in vitamins, calcium, iron, etc., and have a distinctive scent, and have been applied to various food seasonings. If the amount exceeds 5 parts by weight, the taste of the whole food becomes undesirable because of the strong taste of green onions.

In the present invention, the onion is rich in minerals calcium (Ca) and iron (Fe) is known to have a sedation of nerves and increase endurance when ingested, has been added for the seasoning of various foods from ancient times If the added amount is less than 4 parts by weight, the seasoning function is lowered, and when added over 7 parts by weight, the taste of the overall food is reduced by the unique flavor.

 The carrot contains vitamin A necessary to synthesize Rhodopsin, which is necessary for detecting light, and is rich in dietary fiber, which is known to be effective in constipation symptoms. It is added as a subsidiary material because it harmonizes the color of, and if the added amount is less than 2 parts by weight, the color is not properly exhibited, and if the added amount exceeds 4 parts by weight, the inherent color of the cooked food is not exhibited.

The olive oil is added so as not to be roasted when roasting vegetables, such as green onions, onions, carrots, and at the same time to add nutrition, when the addition amount is less than 5 parts by weight of the roasted state of the vegetables constituting the mixed material Is uneven or partially burned, resulting in a poor product, and if the added amount exceeds 7 parts by weight, it is economically disadvantageous.

Potato starch in the present invention is added to control the viscosity of the source composition, if the amount is added less than 2 parts by weight is too low viscosity, when added over 5 parts by weight is too high viscosity rather spreading and non-beaming This will go bad.

On the other hand, the instant food sauce composition is prepared through a mixed material preparation step, red pepper paste sauce preparation step, mixed material ripening step, source composition manufacturing step, packaging step and sterilization step.

In the preparation of the mixed material of the present invention, the green onions, onions and carrots are first washed cleanly, then cut into 3 to 6 mm, and the chicken breast is cut into 4 to 10 mm.

In the preparation of the hot pepper paste sauce, 7 to 10 parts by weight of syrup, 13 to 16 parts by weight, 0.5 to 1.5 parts by weight of sesame oil, and 10 to 15 parts by weight of purified water are added to prepare red pepper paste sauce. .

Then, in the mixing material cooking step, put 5-7 parts by weight of olive oil in a frying pan and cut 3 ~ 6 parts by weight of onion, 4-7 parts of onion, 2-5 parts of carrots, and 30-38 parts by weight of chicken breast. Stir and stir evenly while heating.

On the other hand, in the sauce composition manufacturing step is prepared by adding the red pepper paste sauce prepared to the mixture of green onions, onions, carrots and chicken breasts cooked as described above, and added to 2 to 5 parts by weight of potato starch, stirring to mix evenly At the same time, while heating to 95 ~ 105 ℃ to prepare a viscous liquid composition of the source.

The viscous liquid sauce composition thus prepared is filled in a heat resistant packaging pouch of a retort packaging material, and the edge is heat-sealed at 170 ° C. to 180 ° C. to complete the packaging.

Then, the sauce composition packed with a heat-resistant packaging pouch is transferred to a retort chamber and maintained for 5-20 minutes in hot water at 110 to 130 ° C to complete sterilization.

The instant food sauce composition according to the present invention prepared and sterilized as described above may be eaten by mixing evenly in a state where it is placed on noodles and rice.

Example

As shown in Table 1 below, the sauce composition for instant food according to the present invention was prepared while varying the content of the constituents of the sauce composition. However, purified water is added 10 to 15 parts by weight based on 100 parts by weight of solids of the total source composition.

Composition ratio of examples (unit: parts by weight) division Example 1 Example 2 Example 3 Example 4 Example 5 Kochujang 10 12 15 18 22 chicken breast 43 40 37 33 30 carrot 3.9 4 4 3.5 3 onion 6 5.5 5 4.5 4 wave 6 5.5 5 4.5 4 olive oil 5.7 5.8 6 6.3 6.6 Potato starch 3.3 3.6 4 4.3 4.7 Taste 13.8 14.9 15 16.6 16.1 corn syrup 7.7 8.0 8.2 8.4 8.6 Sesame oil 0.6 0.7 0.8 0.9 1.0 system 100.0 100.0 100.0 100.0 100.0

In Example 1, a sauce composition having a red pepper paste content of 10 parts by weight was prepared based on the total amount of sauce solids. In Example 2, a sauce composition for instant food having a red pepper paste content of 12 parts by weight was prepared.

In addition, in Example 3, the content of kochujang was 15 parts by weight, the content of kochujang in Example 4 was 18 parts by weight, and in Example 5, the instant food sauce composition having 22 parts by weight of kochujang was prepared.

Each of the sauce compositions prepared in Examples 1 to 5 were placed on instant cooked rice ramen and provided to 20 North Americans and Europeans residing in Korea in the form of bibim rice ramen, and from them the instant food according to the present invention. The sensory evaluation of the soy sauce composition was carried out, and the results of the sensory evaluation are shown in Table 2 below.

Sensory evaluation results of the source composition (9-point scale preference value) division Example 1 Example 2 Example 3 Example 4 Example 5

Likelihood

color 6.5 6.8 7.3 7.5 7.5 flavor 5.9 6.2 7.0 6.7 5.6 zest 6.4 6.4 6.9 6.6 6.7 Organization 6.0 6.1 7.0 7.0 4.8 Overall likelihood 6.1 6.4 7.1 6.8 6.2 burglar heat 5.9 5.9 6.1 6.2 6.3

Evaluation criteria are as follows.

9: very good, 5: moderate, 1: very dislike

As can be seen in Table 2, the highest degree of preference for instant cooked rice ramen with a sauce composition prepared in the ingredient ratio of Example 3, the intensity of the spicy taste is shown as 'normal' but of Example 3 It was confirmed that the sauce composition prepared at the compounding ratio is suitable for ingestion by foreigners.

Experimental Example 1

The instant food sauce composition of the present invention prepared according to Example 1 to Example 5 was sterilized at different times in the retort chamber, and the appearance, taste, taste and The number of microbial spawn was evaluated, and the results are shown in Table 3 below.

Evaluation results after 1 month of chicken kochujang sauce according to the retort sterilization time (9-point scale preference value) division Sterilization time Exterior flavor Overall likelihood Total microbial bacteria count (cfu / mL) Example 1 5 minutes 6.2 6.5 6.3 3.6 × 10 ⁸ Example 2 7 minutes 6.8 6.9 6.6 4.0 × 10 ³ Example 3 10 minutes 7.5 7.6 7.4 Not detected Example 4 13 minutes 5.9 6.0 6.1 Not detected Example 5 15 minutes 4.6 5.2 5.4 Not detected

Evaluation criteria are as follows.

9: very good, 5: moderate, 1: very dislike

The source composition prepared according to Examples 1 to 5 was packed in a retort pouch, packaged, and then transferred to a retort chamber for 5 minutes, 7 minutes, 10 minutes, and 13 minutes in hot water at the same temperature of 110 to 130 ° C. After sterilization was maintained for 15 minutes, each sterilized sauce composition was stored at room temperature for 1 month, and then the appearance and taste, overall preference and total number of microorganisms were measured.

As can be seen in Table 3, the microorganisms were not detected even after one month with the highest overall acceptability for the source composition of Example 3 sterilized for 10 minutes, so that the retort-packed instant food sauce according to the present invention The sterilization time of the composition is considered to be 10 minutes is most suitable.

In case of sterilization for less than 10 minutes, it is judged that there is a high risk of decay by microorganisms, and in case of sterilization for more than 10 minutes Was deteriorated and the value of the product deteriorated.

Experimental Example 2

In order to determine the sensory level according to the restoration time of instant food, 6 instant cooked rice ramen were poured with hot water and left for 1 minute, 2 minutes, 3 minutes, 4 minutes, 5 minutes, and 6 minutes, respectively. Discarded along, and added to the sauce composition according to the present invention to provide a panel of rice ramen tossed.

Then, the sensory evaluation of the noodle, taste, texture and overall acceptability of each of the rice ramen was carried out, and the results are shown in Table 4 below.

Sensory Evaluation Results of Instant Rice Ramen According to Restoration Time (9-point Scale Preference) division
Restoration time
Evaluation of Bibimb Rice Ramen The chewyness of cotton flavor Organization Overall likelihood Experimental Example 1 1 minute 3.9 4.1 3.7 3.8 Experimental Example 2 2 minutes 5.4 6.6 6.4 6.3 Experimental Example 3 3 minutes 6.7 7.0 7.8 7.6 Experimental Example 4 4 minutes 5.8 6.8 7.0 6.8 Experimental Example 5 5 minutes 4.7 4.7 4.3 4.6 Experimental Example 6 6 minutes 3.2 3.9 3.5 3.4

Evaluation criteria are as follows.

9: very good, 5: moderate, 1: very dislike

As shown in Table 4, after the hot water is poured for 3 minutes, the water is poured out, the sensory degree of the instant cooked rice ramen of Experimental Example 3 in which the sauce composition according to the present invention was mixed, that is, Chewyness, taste, texture and overall acceptability were the highest.

Accordingly, the instant food sauce composition according to the present invention is judged to have the best texture when eaten with instant food having a restoration time of about 3 minutes.

Claims (2)

Gochujang 14-17 parts, starch syrup 7-10 parts, tasting 13-16 parts, sesame oil 0.5-1.5 parts, purified water 10-15 parts, chicken breast 30-38 parts, leek 3-6 parts, 4 to 7 parts by weight of onions, 2 to 5 parts by weight of carrots, 5 to 7 parts by weight of olive oil and 2 to 5 parts by weight of potato starch composition for instant food. Washing the green onions, onions and carrots cleanly, cutting into 3-6 mm, and preparing the mixed material to chop the chicken breast into 4-10 mm;
Gochujang sauce 14-17 parts by weight of 7-10 parts by weight of starch syrup, 13-16 parts by weight, 0.5-1.5 parts by weight of sesame oil, 10-15 parts by weight of purified water to add red pepper paste sauce preparation step;
5 to 7 parts by weight of olive oil in a frying pan and the mixed material cooking step of roasting 3 to 6 parts by weight of the shredded green onion, 4 to 7 parts by weight of onion, 2 to 5 parts by weight of carrot and 30 to 38 parts by weight of chicken breast meat;
Prepared sauce composition prepared by adding red pepper paste sauce and 2-5 parts by weight of potato starch to a mixture of cooked green onions, onions, carrots and chicken breasts and heating to 95-105 ° C. while stirring to evenly mix. Steps;
A packing step of filling a sauce composition prepared in a viscous liquid phase into a heat resistant packaging pouch made of retort packaging material and thermally bonding at 170 ° C. to 180 ° C .;
A method for producing an instant food sauce composition, comprising a sterilization step of transferring the packaged sauce composition to a retort chamber for 5 to 20 minutes in hot water at 110 to 130 ° C.