KR20160058996A - A hot taste-enriched pepper sauce and manufacturing method thereof - Google Patents

A hot taste-enriched pepper sauce and manufacturing method thereof Download PDF

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KR20160058996A
KR20160058996A KR1020140159066A KR20140159066A KR20160058996A KR 20160058996 A KR20160058996 A KR 20160058996A KR 1020140159066 A KR1020140159066 A KR 1020140159066A KR 20140159066 A KR20140159066 A KR 20140159066A KR 20160058996 A KR20160058996 A KR 20160058996A
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sauce
red pepper
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hot
pepper sauce
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유병혁
송청호
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(주)궁전방
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L23/00Soups; Sauces; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L11/00Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/50Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/30Meat extracts
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50Poultry products, e.g. poultry sausages
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10Natural spices, flavouring agents or condiments; Extracts thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/105Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20Synthetic spices, flavouring agents or condiments
    • A23L27/204Aromatic compounds
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/50Soya sauce
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L29/00Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30Foods 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
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • A23L7/104Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • A23L7/109Types of pasta, e.g. macaroni or noodles

Abstract

The present invention relates to a novel red pepper sauce remarkably enriched with a hot taste and a method for manufacturing the same. A red pepper sauce recipe with a differentiated hot taste is first prepared, and the quality characteristics and capsaicin content of the prepared red pepper sauce are analyzed. Then, the prepared red pepper sauce recipe is used to make tteokhokki (stir-fried rice cake), and then the sensory evaluation is conducted. As a result, the present invention has an effect of providing a red pepper sauce remarkably enriched with a hot taste, and has an excellent effect of maximizing the availability of the red pepper sauce by improving the value of the red pepper sauce and utilizing the red pepper sauce for tteokhokki in view of the preference.

Description

매운맛이 강화된 고추장 소스 및 그 제조방법{A hot taste-enriched pepper sauce and manufacturing method thereof}Technical Field [0001] The present invention relates to a hot-taste-enriched pepper sauce and a manufacturing method thereof,

본 발명은 매운맛이 강화된 고추장 소스 및 그 제조방법에 관한 것으로 캡사이신을 첨가하여 매운맛을 높이고 특히 떡볶이 양념 소스로 활용될 수 있는 고추장 소스에 관한 것이다.
The present invention relates to a hot pepper sauce having enhanced spicy taste and a preparation method thereof, and relates to a hot pepper sauce which can be used as a sauce for spice tasting especially by adding capsaicin.

고추장은 우리나라의 고유의 전통 대두 발효식품 중의 하나로서 분말상태의 메주, 고춧가루 및 여러 재료를 혼합한 후 숙성시켜 만든 것으로 한국인의 고유의 매운맛, 단맛 및 감칠맛이 잘 조화된 특성을 가지고 있으며 단백질, 당류, 캡사이신, 비타민 등 다양한 영양성분 및 생리활성물질이 함유되어 있다. 고추장의 매운맛은 캡사이신(capsaicin)에서 비롯되며 전분이 분해되어 단맛을 내고, 단백질 분해로 생성된 아미노산에 의하여 구수한 맛이 나며, 제조할 때 첨가한 소금에 의하여 짠맛이 나는 기호성이 뛰어난 조미식품으로 매운맛, 단맛, 감칠맛이 잘 조화된 특성이 있어 각종 요리에 이용가치가 높다(Yang, H.T. et al., Studies on the properties of kochujang by addition of natural plant extract, Korean J. Food Nutr., 18, 225-228, 2005).Kochujang is one of the traditional soybean fermented foods in Korea. It is a mixture of powdered meju, red pepper powder and various materials. It is made by aging. It has a unique harmonic characteristic of Korean pungent, sweet and savory taste. , Capsaicin, vitamins and various nutrients and physiologically active substances are contained. The spicy taste of kochujang originates from capsaicin, and it decomposes starch to produce a sweet taste. It is flavored by the amino acid produced by proteolytic degradation. It is a seasoning food with excellent palatability that is salty by adding salt. , Yang, HT et al., Studies on the properties of kochujang by addition of natural plant extract, Korean J. Food Nutr., 18, 225- 228, 2005).

식용식물 소재 중에서 매운맛을 띠는 물질은 고추의 캡사이신(capsaicin), 산 아미드류(acid amides), 후추의 피페린(piperine), 양파의 마늘의 설파이드류(sulfides), 페노이드(sesquiterpenoids) 등 5가지가 알려져 있는데, 이들의 매운맛 물질 화학구조와 매운맛 성질 간에는 상관성이 전혀 없는 것으로 알려져 있다. 매운맛이라고 하는 것은 맛이라기보다는 혀의 미각수용기와 구강 내 점막에 대한 자극으로서 이들 중 고추, 후추, 와사비, 겨자, 생강은 그 매운맛 때문에 향신료로 식품의 가공 및 조리에 널리 이용되고 있다. 고추 중의 매운맛 물질은 캡사이신 동족체로 고추에 약 0.5% 함유되어 있으며 주요성분은 캡사이신(capsaicin), 디하이드로캡사이신(dihydcapsaicin), 노디하이드로캡사이신(nordihydcapsaicin) 등으로 각각 70%, 20%, 10% 조성비로 구성되고, 강도는 캡사이신>디하이드로캡사이신>노디하이드로캡사이신 순서로 매운맛이 강하다. 최근에는 매운맛의 선호도가 높아지는 경향에 따라 식품첨가물로서의 캡사이신의 사용량이 증가하고 있으며, 매운맛을 내는데 고추, 후추 등을 병행해서 사용하는 경우도 많다(Cho, W. K et al., Spicy Taste of Korean Traditional Food, korean J. food culture, 26, 374-382, 2011).Among the edible plant materials, spicy substances are capsaicin, acid amides, pepper piperine, sulfides of onion garlic, sesquiterpenoids, etc. 5 Branches are known, and there is no correlation between their spicy chemical structure and spicy properties. The spicy taste is not a taste but a stimulus for the taste receptors of the tongue and the mucous membranes in the mouth. Among these, pepper, pepper, wasabi, mustard and ginger are widely used for processing and cooking food as a spice because of their spicy taste. The spicy substance in red pepper is capsaicin homologue and contains about 0.5% in pepper. The main ingredients are capsaicin, dihydcapsaicin, nordihydcapsaicin, etc. in 70%, 20% and 10% And the strength is strong in the order capsaicin> dihydro capsaicin> nodi hydro capsaicin. In recent years, the use of capsaicin as a food additive has been increasing due to a tendency to increase the pungency taste, and there are many cases in which pepper and pepper are used in combination to produce a spicy taste (Cho, W. K et al., Spicy Taste of Korean Traditional Food, korean J. food culture, 26, 374-382, 2011).

소스(sauce)는 음식을 조리할 때 음식의 풍미와 시각적인 효과를 내기 위하여 첨가되거나 직접 제공될 수 있는 액상 혹은 반유동 상태의 배합형 조미액으로 그 종류에는 400 ~ 500종에 달한다. 우리나라에서 양념은 고추나 마늘 등의 단순 양념이 주로 사용되어 왔으나, 최근의 경제성장과 식문화 발달에 따라 다양한 종류의 소스류 제품이 급속히 개발 보급되고 있는 추세이다. 특히 고추장이나 고춧가루를 이용한 소스류의 개발 및 연구는 부족하며 이들 제품의 매운맛에 대한 기준과 연구도 미흡한 편이다. 최근에는 한국식품 연구원과 우리나라의 대표적인 자유생산업체에서 고추장 제품에 대해 매운맛 등급을 표기하기 위하여 공동연구를 하고 있으며, 농촌진흥청에서는 매운맛 측정을 위한 신속 측정기기도 개발 중에 있다. Sauces are liquid or semifluid formulated seasoning liquids that can be added or provided directly to give the flavor and visual effects of food when cooking, ranging in number from 400 to 500 species. In Korea, spices such as red pepper and garlic have been mainly used, but various kinds of sauces have been rapidly developed and distributed according to recent economic growth and development of food culture. Especially, the development and research of sauces using red pepper paste and red pepper powder are insufficient, and the standards and studies on the spicy taste of these products are insufficient. In recent years, Korea Food Research Institute and Korea's representative free producers have been conducting joint studies to express the spicy taste rating of kochujang products, and RDA is developing a rapid measuring device for measuring hot spices.

고추장 소스의 선행기술로 고혈압 환자식용 저염 단호박 고추장 소스 및 그의 제조방법이 대한민국 공개특허 제10-2014-0093857호에 개시된 바 있고 단맛과 매운맛의 조화를 높인 고추장 소스의 제조방법이 대한민국 등록특허 제10-1243651호에 개시된 바 있다. 또, 산야초 발효액을 이용한 고추장 소스가 대한민국 등록특허 제10-1399278호에 개시된 바 있다. 그러나 상기문헌 어디에도 매운맛을 강화시킨 고추장 소스 및 그 제조방법에 대하여는 개시되거나 암시된 바 없다.As a prior art of kochujang sauce, Korean Patent No. 10-2014-0093857 discloses an edible low-salted squash paste kochujang sauce for hypertension patients, and a method for manufacturing a kochujang sauce which improves the harmony of sweetness and pungency is disclosed in Korean Patent No. 10 -1243651. In addition, Kochujang sauce using a soybean fermentation broth has been disclosed in Korean Patent Registration No. 10-1399278. However, in the above-mentioned documents, there is no disclosure or suggestion of a spicy taste enhanced koji sauce sauce and its manufacturing method.

따라서, 본 발명의 목적은 맛과 향미가 뛰어나고 소비자 기호에 적합한 매운맛이 강화된 고추장 소스를 제공하는데 있다.Accordingly, it is an object of the present invention to provide a hot pepper sauce having an excellent taste and flavor and a hot taste suitable for consumers' preference.

본 발명의 다른 목정은 상기 매운맛이 강화된 고추장 소스의 제조방법을 제공하는데 있다.
Another object of the present invention is to provide a method for preparing the hot spiced enhanced red pepper sauce.

본 발명의 상기 목적은 매운맛이 구별되는 고추장 소스를 제조하는 단계와; 상기 제조한 고추장 소스의 품질특성을 평가하는 단계와; 상기 단계에서 제조한 고추장 소스의 캡사이신 함량을 분석하는 단계와; 상기 단계에서 제조한 고추장 소스를 이용하여 떡볶이를 제조한 후 관능평가를 수행하는 단계를 통하여 달성하였다.
The above object of the present invention is achieved by a method for producing a hot pepper sauce comprising the steps of: Evaluating the quality characteristics of the prepared kochujang sauce; Analyzing the capsaicin content of the prepared hot pepper sauce; And the step of performing the sensory evaluation after preparing the tteokbokki using the hot pepper sauce prepared in the above step.

본 발명은 매운맛이 강화된 신규한 고추장 소스를 제공하는 효과가 있을 뿐 아니라, 기호도 측면에서 고추장 소스의 가치를 향상시키는 효과 외에도 본 발명의 신규한 고추장 소스를 적용한 신규한 풍미의 떡볶이를 제공하는 뛰어난 효과가 있다.
The present invention is not only effective in providing a new hot pepper paste sauce having an enhanced hot taste but also has an effect of improving the value of the pepper sauce in terms of preference, It is effective.

도 1은 본 발명 매운맛이 강화된 고추장 소스를 이용하여 떡볶이 제조방법을 도시한 블록 다이어그램이다. FIG. 1 is a block diagram showing a method of manufacturing rice cakes using a hot pepper paste sauce having enhanced taste.

본 발명에 있어서 고추장 소스 제조에 사용한 재료는 고추장(태양초 골드 고추장, 태양초 매운 고추장, 청양초 고추장, 해찬들), 고춧가루(순한맛, 보통맛, 매운맛, 영양고추유통공사), 토마토 페이스트(Hunt's USA), 간장(양조간장, 샘표), 식용유(압착 올리브유(엑스트라 버진), 해표), 닭육수(Swanson, Cambell's USA), 물엿(옛날물엿, 오뚜기), 캡사이신 핫소스(불소스, 이슬나라), 떡(직경 1.8의 (주)궁전방의 떡을 1.2~1.5 길이로 잘라서 냉동보관)을 사용하였으며 양파, 마늘, 대파는 인근 시장에서 구입하여 사용하였다.        In the present invention, the ingredients used in the preparation of the red pepper sauce are: red pepper paste (red pepper paste, red pepper paste, red pepper paste, red pepper paste, red pepper paste), tomato paste (Hunt's USA) Swanson (Cambell's USA), syrup (old syrup, Ottogi), capsaicin hot sauce (fire sauce, dew noodle), rice cake (diameter of soup), soy sauce (brewed soy sauce, safflower), cooking oil (squeezed olive oil 1.8 cakes were cut into 1.2 ~ 1.5 lengths and stored frozen. Onion, garlic, and green onion were purchased in the nearby market.

본 발명에 따른 매운맛이 강화된 신규한 고추장 소스는 고추장 소스 총 중량대비 태양초 매운맛 고추장 12.09중량%, 고추가루 6.31중량%, 양파 14.71중량%, 대파 7.88중량%, 닭육수 5.78중량%, 간장 5.26중량%, 물엿 35.21중량%, 마늘 7.88중량%, 식용유 4.73중량%, 캡사이신 핫소스 0.15중량%일 때 가장 바람직하였다.The fresh hot pepper sauce according to the present invention contains 12.09% by weight of hot pepper sauce, 6.31% by weight of pepper powder, 14.71% by weight of onion, 7.88% by weight of chicken meat, 5.78% by weight of chicken broth, %, 35.21% by weight of starch syrup, 7.88% by weight of garlic, 4.73% by weight of cooking oil and 0.15% by weight of capsaicin hot sauce.

이하, 본 발명을 실시예에 따라 더욱 상세하게 설명한다. 그러나 하기 실시예는 본 발명을 예시하기 위한 것에 불과하므로 본 발명의 권리범위를 한정하는 것으로 의도되지는 않는다.
Hereinafter, the present invention will be described in more detail with reference to examples. However, the following examples are merely illustrative of the present invention and are not intended to limit the scope of the present invention.

<< 실시예Example 1> 매운맛 등급별 고추장 소스 제조 1> Manufacture of red pepper sauce

고추장 소스는 기존의 떡볶이 소스의 레시피를 조사(한복선 2002; 월간 수퍼레시피 2008)한 후 수차례의 예비실험을 통하여 고추장 소스의 매운맛이 구별되는 정도에 따라 소스 1은 순한맛, 소스 2는 보통 매운맛, 소스 3는 매운맛, 소스 4는 매우 매운맛으로 하여 고추장과 고춧가루 및 기타 재료의 비율을 조정하여 고추장 소스의 기본 레시피를 설정하였으며, 이때 고추장 소스의 재료 배합비는 [표 1]과 같다. 소스 1의 경우, 매운맛을 약하게 하고자 소스 맛에 영향을 가장 끼치지 않으며 색상이 유지될 수 있는 소재로 고추장을 대체하여 토마토 페이스트를 사용하였는데, 고추장의 첨가량 감소에 따른 짠맛과 단맛의 보정을 위하여 간장과 물엿의 증가시켜 사용하였다.
The source of 1 was a mild taste and the sauce 2 was usually spicy, depending on the extent to which the hot spice of the red pepper sauce was distinguished through several preliminary experiments after examining the recipe of the traditional tteokbokki sauce (Hanbokseon 2002; monthly super recipe 2008) , The sauce 3 was hot, and the sauce 4 was very hot. The basic recipe of the red pepper sauce was set by adjusting the ratio of red pepper paste, red pepper powder and other ingredients. The mixing ratio of the red pepper paste sauce is shown in Table 1. In case of sauce 1, tomato paste was used instead of kochujang as a material that can minimize the effect of sauce taste and weaken the spicy taste. In order to compensate for salty taste and sweet taste due to decrease of addition amount of kochujang, And starch syrup.

매운맛이 구별되는 고추장 소스 배합비Mixing ratio of hot pepper sauce (wt.%)(wt.%) Sample*Sample * 소스 1Source 1 소스 2Source 2 소스 3Source 3 소스 4Source 4 gochujanggochujang 1.961.96 6.84/5.266.84 / 5.26 12.1012.10 12.0912.09 Red pepper pdwderRed pepper pdwder 5.885.88 6.326.32 6.316.31 6.316.31 OnionOnion 13.7313.73 14.7414.74 14.7314.73 14.7114.71 LeekLeek 7.357.35 7.897.89 7.897.89 7.887.88 Chicken stockChicken stock 5.395.39 5.795.79 5.795.79 5.785.78 Soy sauceSoy sauce 8.338.33 5.265.26 5.265.26 5.265.26 Starch syrupStarch syrup 36.2736.27 35.2635.26 35.2535.25 35.2135.21 Garlic(chopped)Garlic (chopped) 7.357.35 7.897.89 7.897.89 7.887.88 OilOil 4.414.41 4.744.74 4.734.73 4.734.73 Tomato pasteTomato paste 9.319.31 -- -- -- Capsaicin hot sauceCapsaicin hot sauce -- -- 0.050.05 0.150.15 해찬들 태양초 골드 고추장, 태양초 매운맛 고추장, 양초 고추장
* Sauce1: 순한맛, Sauce 2: 보통맛, Sauce 3: 매운맛, Sauce 4: 매우 매운맛
Sunchando gold chopsticks, spicy hot pepper paste, candles
* Sauce1: mild taste, Sauce 2: normal taste, Sauce 3: spicy taste, Sauce 4: very spicy taste

<< 실험예Experimental Example 1> 본 발명 고추장 소스 품질특성 1> Quality characteristics of the present invention kochujang sauce

(1) 수분함량, pH, Brix 및 점도 측정(1) Water content, pH, Brix and viscosity measurement

매운맛 등급별 고추장 소스의 수분함량은 할로겐 방식 수분분석기(moisture Analyzer, MB-45, Ohaus, Switzerland)를 사용하여 측정하였고, 5회 반복으로 실험하여 평균값으로 나타내었다. pH는 ph meter(TOA HM-7E, TOA Electronic Ltd, Japan)를 사용하여 5회 반복 측정하여 평균값으로 나타내었다. Brix는 각 고추장 소스 시료 1 g을 취하여 증류수 10 mL에 희석한 후 디지털 굴절계(Model PR-201, Atago, Japan)를 이용하여 각각의 굴절률을 측정하였으며, 5회 반복으로 실험하여 평균값으로 나타내었다. 점도는 각 고추장 소스를 500 mL 비이커에 300 mL씩 3개를 담아 60℃의 수조에 보관하면서 점도계(LVF viscometer(DV-II+, Brookfield))를 이용하여 측정하였는데, 이 때의 측정조건은 [표 2]와 같다.
Moisture content of the hot pepper sauce was measured by using a moisture analyzer (MB-45, Ohaus, Switzerland). The pH value was expressed as a mean value by repeating the measurement five times using a pH meter (TOA HM-7E, TOA Electronic Ltd, Japan). Brix was diluted in 10 mL of distilled water by taking 1 g of each of the red pepper sauce samples. The refractive index of each sample was measured using a digital refractometer (Model PR-201, Atago, Japan). The viscosity was measured by using a viscometer (LVF viscometer (DV-II +, Brookfield)) while storing the three kinds of koji sauce sauces in a 500-mL beaker in a water bath of 60 ° C in three 300 mL portions. 2].

점도계의 측정조건Measurement conditions of viscometer MeasurementMeasurement ConditionCondition Model No.Model No. DV-+ ViscometerDV- + Viscometer Spindle No.Spindle No. 33 Spindle speedSpindle speed 30 rpm30 rpm FormulaFormula Dial reading=Viscosity in cp (mPas)Dial reading = Viscosity in cp (mPas)

실험결과, [표 3]에 나타낸 바와 같이 수분함량은 소스 1(53.90%), 소스 2(49.93%), 소스 3(49.12%), 소스 4(48.91%)의 순으로 높게 나타났다. pH 측정 결과에서는 소스 4의 pH가 5.84로 가장 높았고, 그 다음 소스 3이 5.66, 소스 2는 5.62, 소스 1은 5.50로 매운 정도가 감소할수록 pH가 약간씩 낮아졌다. Brix와 점도 측정 결과에서 소스의 Brix는 소스 3이 46.73%로 가장 높았으며, 소스 4(46.40%)>소스 2(45.80%)>소스 1(42.87%)의 순으로 나타났다. 점도는 소스 4가 237.93 cp로 높게 측정되었고, 그 다음 소스 3(204.00 cp)> 소스 2(180.00 cp)> 소스 1(120.00 cp)로 나타났다. 모든 시료 간에는 유의적(p<0.001)인 차이를 보였다.
As shown in Table 3, moisture content was higher in the order of source 1 (53.90%), source 2 (49.93%), source 3 (49.12%) and source 4 (48.91%). As a result of the pH measurement, the pH of the source 4 was the highest at 5.84, then the source 3 was 5.66, the source 2 was 5.62, and the source 1 was 5.50. In Brix and viscosity measurement, Brix of the source was the highest with 46.73% of the source 3, followed by Source 4 (46.40%)> Source 2 (45.80%)> Source 1 (42.87%). The viscosity was measured as high as 237.93 cp for source 4, followed by source 3 (204.00 cp)> source 2 (180.00 cp)> source 1 (120.00 cp). There was significant difference (p <0.001) between all samples.

본 발명 매운맛 고추장 소스의 수분, pH, Brix 및 점도 Moisture, pH, Brix and Viscosity of a Spicy Hot Pepper Paste Source 소스 1Source 1 소스 2Source 2 소스 3Source 3 소스 4Source 4 F-value F -value 수분moisture 52.90±0.0552.90 ± 0.05 49.93±0.3549.93 + - 0.35 49.12±0.3249.12 + - 0.32 48.91±0.2348.91 + - 0.23 144.06144.06 pHpH 5.50±0.035.50 0.03 5.62±0.015.62 ± 0.01 5.66±0.035.66 + 0.03 5.84±0.055.84 ± 0.05 64.5464.54 BrixBrix 42.87±0.6142.87 + - 0.61 45.80±0.5345.80 ± 0.53 46.73±0.2346.73 ± 0.23 46.40±0.2046.40 ± 0.20 50.0750.07 Viscosity(cp)Viscosity (cp) 120.00±6.00120.00 6.00 180.00±6.00180.00 6.00 204.00±6.00204.00 ± 6.00 237.93±21.02237.93 + - 21.02 53.9353.93

(2) 색도(2) Chromaticity

매운맛 등급별 고추장 소스를 색차색도계(Chroma meter CR-300 Minolta, Japan)를 사용하여 L(명도), a(적색도), b(황색도)를 5회 반복 측정하여 그 평균값을 나타내었으며, 이때 사용된 표군 백판 값은 L값이 93.94, a값이 -1.42, b값은 1.62이었다.The mean values of L (lightness), a (redness) and b (yellowness) were measured five times repeatedly using a chromatic meter (CR-300 Minolta, Japan) The value of L - plate was 93.94, the value of a was -1.42, and the value of b was 1.62.

실험결과, [표 4]에 나타낸 바와 같이 L값은 소스 2가 24.89로 가장 높은 값을 보였고, 그 다음으로는 소스 1(24.49)> 소스 3(24.49)> 소스 4(21.86) 순서로 나타났다. a값은 소스 3이 25.81로 가장 높았으며, 그 다음으로는 소스 2(24.77)> 소스 1(24.13)> 소스 4(20.70)의 순으로 나타났다. b값은 소스 3이 37.43으로 높은 값을 보였으며 소스 4가 34.41로 가장 낮은 값을 보였으나, 시료간 유의적 차이(p<0.001)는 나타나지 않았다.
As shown in Table 4, the L value of the source 2 was the highest at 24.89, followed by the source 1 (24.49)> source 3 (24.49)> source 4 (21.86). The value of a was highest in source 3 (25.81), followed by source 2 (24.77)> source 1 (24.13)> source 4 (20.70). b value showed the highest value of source 3 (37.43) and source 4 had the lowest value (34.41), but no significant difference (p <0.001) between samples.

본 발명 매운맛 등급별 고추장 소스의 색도The color intensity of the hot pepper sauce according to the present invention LL aa bb 소스 1Source 1 24.4924.49 24.1324.13 35.0635.06 소스 2Source 2 24.8924.89 24.7724.77 37.0537.05 소스 3Source 3 24.4924.49 25.8125.81 37.4337.43 소스 4Source 4 21.8621.86 20.7020.70 34.4134.41 F-value F -value 56.0756.07 117.09117.09 1.371.37

(3) 캡사이신 함량(3) Capsaicin content

고추장 소스 시료 4 g에 acetonitrile 20 mL 가한 뒤 vortex mixer 2분간 추출하였다. 상기 추출액을 Syringe filter(0.20, Toyo Roshi Kaisha, Ltd, Japan)로 여과한 후 1 mL를 취하여 HPLC(Dionex, US)에 주입하여 정량 분석하였다. 표준물질인 capsaicin은 Sigma사 제품(M-2028)을 사용하였으며 HPLC 분석조건은 다음과 같다. 컬럼은 μ-bondapack C18(3.9, Waters, USA)을 사용하였고, 용매는 메탄올과 물을 70:30 비율로 시작하여 10분까지 60:40 비율이 되도록 하였으며 15분까지 다시 처음 비율로 돌아가도록 하였다. Flow rate은 0.8 ㎖/min, injection volume은 20 μL 였고, UV 280 nm에서 측정하였다.20 g of acetonitrile was added to 4 g of kochujang sauce sample, and then vortex mixer was extracted for 2 minutes. The extract was filtered through a syringe filter (0.20, Toyo Roshi Kaisha, Ltd., Japan), and 1 mL was taken and injected into HPLC (Dionex, US) for quantitative analysis. Capsaicin, a standard substance, was purchased from Sigma (M-2028). HPLC analysis conditions are as follows. The column was made of μ-bondapack C18 (3.9, Waters, USA) and the solvent was set at a ratio of 60:40 until 10 minutes, starting with a 70:30 ratio of methanol and water, . Flow rate was 0.8 ml / min, injection volume was 20 μl, and UV 280 nm.

실험결과, [표 5]에 나타낸 바와 같이 소스 4가 27.00 ㎎/100 g으로 가장 높았고, 소스 3이 24.40 ㎎/100 g, 소스 2는 23.69 ㎎/100 g, 소스 1은 22.97 ㎎/100 g 순서로 측정되었다.
As shown in Table 5, the source 4 was the highest at 27.00 mg / 100 g, the source 3 was 24.40 mg / 100 g, the source 2 was 23.69 mg / 100 g and the source 1 was 22.97 mg / Respectively.

매운맛 등급별 고추장 소스의 캡사이신 함량Capsaicin content of hot pepper sauce Capsaicin
(mg/100g)
Capsaicin
(mg / 100g)
소스 1Source 1 소스 2Source 2 소스 3Source 3 소스 4Source 4 F-value F -value
22.97±0.8022.97 + - 0.80 23.69±0.1223.69 + - 0.12 24.40±0.1324.40 ± 0.13 27.00±1.5227.00 1.52 16.5716.57

<실시예 2> 본 발명 고추장 소스를 이용한 떡볶이 제조<Example 2> Preparation of rice cakes made from the red pepper sauce of the present invention

상기에서 제조된 고추장 소스 레시피에 따라 [도 1]에서와 같은 방법으로 떡볶이를 제조하였다. 먼저 소스 100 g에 대하여 물 120 g을 넣고 잘 섞어준 뒤, 냉동 보관한 떡 220 g을 끓는 물에 2분간 데친 후 넣고 가열하여 끓기 시작한 후 3분간 더 가열하여 떡볶이를 제조한 후 관능평가를 하였다.
The tteokbokki was prepared in the same manner as in [Fig. 1] according to the prepared kochujang sauce recipe. First, 120 g of water was added to 100 g of the sauce. Then, 220 g of frozen rice cake was poured into boiling water for 2 minutes, heated and boiled. After heating for 3 minutes, tteokbokki was prepared and sensory evaluation .

<< 실험예Experimental Example 2> 본 발명 고추장 소스를 이용한 떡볶이 관능평가 2> Evaluation of sensory evaluation of tteokbok with Korean pepper sauce

관능평가는 대학생 15명을 관능평가 요원으로 선정하여 관능적 요소를 잘 인지하도록 반복 훈련시킨 후 검사방법과 평가 특성을 설명하였다. 기호도의 평가 항목은 색(color), 윤기(gloss), 향(flavor), 매운맛(Hot taste), 단맛(Sveetness), 짠맛(Salty taste) 및 종합적 기호도(overall acceptability)로서 7점 척도법을 이용하여 특성이 강할수록 높은 점수를 주도록 하였다. 관능평가 결과는 SAS(Statistical analysis system) 통계 프로그램을 이용하여 분산분석과 p<0.05 수준에서 Duncan's multiple range test로 유의성을 검정하였다.In the sensory evaluation, 15 college students were selected as sensory evaluation personnel, and they were repeatedly trained to recognize the sensory elements. The evaluation items of the preference degree were 7 points scale method as color, gloss, flavor, hot taste, sweetness, salty taste and overall acceptability. The higher the score, the higher the score. Sensory evaluation results were analyzed by SAS (Statistical analysis system) statistical program and Duncan 's multiple range test at p <0.05.

실험결과, [표 6]에서 보는 바와 같이 색상 평가에서 소스 4를 이용한 떡볶이의 경우 6.10으로 가장 진하게 평가되었으며, 소스 1을 이용한 떡볶이는 2.65로 매운맛이 약해질수록 밝게 평가되었으며, 그 차이가 통계적으로 유의하였다. 소스의 윤기와 향은 소스 4를 이용한 떡볶이가 각각 4.95와 4.20으로 높게 나타났으나, 통계적으로 유의하지는 않았다. 단맛도 소스 1를 이용한 떡볶이가 4.60으로 높게 평가되었다. 따라서 관능평가결과가 가장 좋은 소스 레시피 4의 배합비를 선택하였다.
As shown in [Table 6], in the color evaluation, tteokbokki using sauce 4 was the highest evaluated at 6.10, while sauce 1 at tteokbokki was 2.65, which was brighter and the difference was statistically significant Respectively. The sauces and flavors of the sauce were 4.95 and 4.20, respectively, which were high, but not statistically significant. The sweet tteokbokki using sauce 1 was rated as high as 4.60. Therefore, the blending ratio of the source recipe 4 having the best sensory evaluation result was selected.

본 발명 매운맛 등급별 고추장 소스 레시피를 이용하여 제조된 떡볶이의 관능평가Sensory evaluation of tteokbokki made with hot pepper sauce recipe according to the present invention 소스 1Source 1 소스 2Source 2 소스 3Source 3 소스 4Source 4 F-value F -value ColorColor 2.652.65 4.204.20 4.554.55 6.106.10 50.3550.35 GlossGloss 4.504.50 4.604.60 4.404.40 4.954.95 0.800.80 FlavorFlavor 3.703.70 3.753.75 3.403.40 4.204.20 1.201.20 Hot tasteHot taste 3.303.30 4.354.35 5.505.50 5.755.75 12.9612.96 SweetnessSweetness 4.254.25 4.354.35 4.604.60 4.404.40 0.160.16 Salty tasteSalty taste 2.552.55 3.603.60 4.754.75 5.405.40 15.0515.05 OverallOverall 3.703.70 4.954.95 5.005.00 5.505.50 6.196.19

본 발명은 기호도 측면에서 매운맛이 강화된 신규한 고추장 소스를 제공하는 뛰어난 효과가 있으며 떡볶이 소스에 활용함으로써 고추장 소스의 이용도를 극대화할 수 있으므로 가공 식품 산업상 매우 유용한 발명인 것이다.The present invention has an excellent effect of providing a new hot pepper paste sauce having high pungency in terms of preference, and it is an extremely useful invention in the processed food industry because it can maximize the utilization of the pepper paste sauce by utilizing it as a tteokbok sauce.

Claims (4)

고추장 소스 총 중량대비 고추장 11.5 ~ 12.5중량%, 고추가루 5.5 ~ 6.5중량%, 양파 14.0 ~ 15.0중량%, 대파 7.0 ~ 8.0중량%, 닭육수 5.0 ~ 6.0중량%, 간장 4.8 ~ 5.4중량%, 물엿 32.0 ~ 35.0중량%, 마늘 7.0 ~ 8.0중량%, 식용유 4.5 ~ 5.0중량%, 캡사이신 핫소스 0.1 ~ 0.2중량%으로 이루어진 것이 특징인 매운맛 고추장 소스 조성물.
Soy sauce 4.8-5.4 wt.%, Starch syrup, soy sauce 4.8-5.4 wt.%, Kochujang sauce 11.5-12.5 wt.%, Red pepper powder 5.5-6.5 wt.%, Onion 14.0-15.0 wt.%, Wherein the composition comprises 32.0 to 35.0 wt% of garlic, 7.0 to 8.0 wt% of garlic, 4.5 to 5.0 wt% of cooking oil, and 0.1 to 0.2 wt% of capsaicin hot sauce.
제 1항의 조성물로 제조된 매운맛이 강화된 고추장 소스.
A spicy fortified hot pepper sauce made from the composition of claim 1.
제 3항의 매운맛이 강화된 고추장 소스에 물과 떡볶이 떡을 넣고 가열하여 제조된 것이 특징인 매운맛이 강화된 떡볶이의 제조방법.
A method for producing a hot-spiced rice cake having a hot spice characterized in that water and a rice cake cake are added to a hot spice-strengthened red pepper sauce of claim 3 and heated.
제 4항의 방법에 따라 제조되어 매운맛이 강화된 떡볶이.A tteokbokki prepared according to the method of claim 4 and having enhanced spicy taste.
KR1020140159066A 2014-11-14 2014-11-14 A hot taste-enriched pepper sauce and manufacturing method thereof KR20160058996A (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102144299B1 (en) * 2019-12-24 2020-08-13 강선식 Stir-fried rice cake sauce and manufacturing method thereof
KR102268669B1 (en) * 2020-12-22 2021-06-23 김성환 Manufacturing method of tteokbokki sauce with excellent taste and texture

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102144299B1 (en) * 2019-12-24 2020-08-13 강선식 Stir-fried rice cake sauce and manufacturing method thereof
KR102268669B1 (en) * 2020-12-22 2021-06-23 김성환 Manufacturing method of tteokbokki sauce with excellent taste and texture

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