KR20170109343A - Sauce with a hot taste and a method for preparing the same - Google Patents

Abstract

The present invention relates to a spicy taste sauce and a preparation method thereof, more particularly to a soy sauce comprising 5 to 12% by weight of miso; 3 to 8.5% by weight of kochujang; 4.5-10% by weight of liver; 4 to 7% by weight of Cheongyang red pepper; 5 to 6% by weight of garlic; 4.5 to 7% by weight of at least one protein powder selected from the group consisting of seaweed powder, meat powder and fish powder; 14 to 26.5% by weight of red pepper powder; 0.2 to 0.8% by weight of saccharides and the balance of purified water, and a process for producing the same.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a spicy sauce,

TECHNICAL FIELD The present invention relates to a spicy taste sauce and a method for producing the same, and more particularly, to a spicy sauce that can be widely applied to potatoes, soups, various roasts, and roasts, and a method for producing the same.

The function and importance of food is changing with the times and needs of the times. Accordingly, the supply of energy required for living, which is a general function of food, and the supply of nutrients necessary for growth and maintenance of the human body are decreasing in importance, but the sensory elements such as color, flavor and taste are gradually increasing in importance.

In other words, the function and value of food is changing from the concept of nutrition to the direction of enjoyment. From this point of view, sauce improves the taste of food and gives color to improve appetite and help digestion. It plays an important role.

Sauces are a type of seasoning that combines various ingredients to make them fit well with food. Thousands of them have been known to date in liquid or semifluid form, which has been used to impart flavor and color to dishes.

However, studies on spicy taste sauces have not been widely carried out, and Korean traditional pungent sauce, such as kochujang, is limited in its application to various types of food. Kochujang is not suitable for some dishes . Therefore, in case of producing spicy seasonings, red pepper powder, chopped garlic, ginger and the like are appropriately blended in the preparation of spicy sauce. In order to control the spicy taste, the spicy degree of spice is controlled according to the amount of red pepper powder. However, in order to remove the ingestion of the material, a process of addition of garlic, miso, etc. is further required, and the control of the spicy taste tends to be difficult.

Accordingly, it is expected that the present invention can be widely applied in the related art when a source preparation method is provided which eliminates the ingenuity of the material, increases the spicy taste, and at the same time increases the flavor of the material, thereby increasing the overall taste of the food.

Accordingly, one aspect of the present invention is to provide a spicy taste sauce capable of removing the ingestion of a material while giving a pungent taste original taste.

Another aspect of the present invention is to provide a method for producing a spicy taste sauce capable of removing the ingestion of a material while giving a pungent flavor.

According to one aspect of the present invention, 5 to 12% by weight of miso; 3 to 8.5% by weight of kochujang; 4.5-10% by weight of liver; 4 to 7% by weight of Cheongyang red pepper; 5 to 6% by weight of garlic; 4.5 to 7% by weight of at least one protein powder selected from the group consisting of seaweed powder, meat powder and fish powder; 14 to 26.5% by weight of red pepper powder; 0.2 to 0.8% by weight of saccharides and the balance purified water.

According to another aspect of the present invention, 5 to 12% by weight of miso; 3 to 8.5% by weight of kochujang; 4.5-10% by weight of liver; 4 to 7% by weight of Cheongyang red pepper; 5 to 6% by weight of garlic; 4.5 to 7% by weight of at least one protein powder selected from the group consisting of seaweed powder, meat powder and fish powder; 14 to 26.5% by weight of red pepper powder; 0.2 to 0.8% by weight of saccharides and the balance of purified water; And a step of aging the mixture.

The spicy taste sauce obtained according to the present invention can produce a pungent flavor without spicy taste, and also extinguishes the unpleasant smell of the material, further promotes the secretion of body fluids and improves appetite.

Fig. 1 shows the results of evaluating the degree of deodorization, spicy taste and arine taste of the stew produced by the examples and the comparative examples.

Hereinafter, preferred embodiments of the present invention will be described with reference to the accompanying drawings. However, the embodiments of the present invention can be modified into various other forms, and the scope of the present invention is not limited to the embodiments described below.

According to the present invention, it is possible to obtain a spicy taste of a red pepper paste using miso and a red pepper paste together with a disinfecting effect of a material through a miso, and furthermore, a red pepper powder and a rough red pepper powder are simultaneously added, To provide a pungent taste sauce that can provide a clean and original pungent taste. When cooked using the pungent taste sauce of the present invention, the flavor of various ingredients can be increased and the taste of the dish can be increased .

More specifically, the spicy taste sauce of the present invention contains 5-12 wt% miso; 2 to 8.5 wt% of kochujang; 4.5-10% by weight of liver; 4 to 7% by weight of Cheongyang red pepper; 5 to 6% by weight of garlic; 4.5 to 7% by weight of at least one protein powder selected from the group consisting of seaweed powder, meat powder and fish powder; 14 to 26.5% by weight of red pepper powder; 0.2 to 0.8% by weight of saccharides and the balance purified water.

The type of soybean paste is not particularly limited, but conventional soybean paste is preferably used. Soybean paste contains beneficial bacteria such as Bacillus bacteria, which is effective for diabetic and diabetic complications, and has the effect of eliminating chaff. The soybean paste is used in an amount of 5 to 12% by weight, preferably 5 to 7% by weight, based on the weight of the whole spicy taste sauce. When the amount of miso used is less than 5% by weight based on the weight of the whole spicy taste sauce, the effect of removing the ingredients is insignificant. When the miso is used in excess of 12% by weight, There is a problem.

The kind of the kochujang is not particularly limited, but it is preferable to use a sun-kochu-kochujang, and it is more preferable to use the domestic kochujang. Kochujang has as much nutrients as soy sauce and soybean, and contains a lot of beneficial nutrients such as protein, fat, vitamin B2, vitamin C, and carotene. In addition, Kochujang can promote digestion by the action of highly active amylase and protease derived from meju.

The pepper paste is used in an amount of 2 to 8.5 wt%, preferably 2 to 5 wt%, based on the weight of the whole spicy taste sauce. When the amount of the used hot pepper paste is less than 2% by weight based on the weight of the whole hot flavored sauce, there is a problem in that the salty taste and saltiness of the sauce itself are insufficient because of the hot taste of the hot pepper paste, When used, there is a problem that the flavor of the spicy taste sauce becomes rather thick.

The kind of soy sauce is also not particularly limited, but soy sauce is preferably used. The soy sauce sauce is added to harmonize savory taste, salty taste, sweet taste and the like, and also serves as a salt, amino acid and protein source. The soy sauce is used in an amount of from 4.5 to 10% by weight, preferably from 4.5 to 5% by weight, based on the weight of the whole hot sauce. When the amount of the soy sauce is less than 4.5 wt% based on the weight of the whole spicy sauce, the salt of the sauce is lowered and the salty taste of the sauce is lowered. When the sauce is used in an amount exceeding 10 wt% It can be woven into.

The cheongyang red pepper is not particularly limited, but it is preferable to use bio-cheongyang red pepper. After washing the cheongyang red pepper, the whole red pepper can be grinded together with red pepper to be used for producing a spicy taste sauce. The Cheongyang red pepper is used in an amount of 4 to 7 wt%, preferably 4 to 5 wt%, based on the weight of the whole spicy taste sauce, and the Cheongyang red pepper is less than 4 wt% There is a problem that the flavor is insufficient. If the content is more than 7% by weight, the sauce becomes too spicy and the spicy taste of the sauce itself may be eroded. The spicy taste sauce of the present invention is thus made by adding the cheongyang red pepper organism to make the appearance of the final hot sauce more deliciously and to absorb the nutrients of the red pepper seeds.

The garlic is not particularly limited, but can be used for example, and can be used in an amount of 5 to 6% by weight, preferably 5 to 5.5% by weight, based on the weight of the whole spicy taste sauce, In case of less than 5% by weight based on the weight of the whole spicy taste sauce, the effect of scraping off the material tends to be insignificant, and when it is used in excess of 6% by weight, the garlic scent may become excessively strong in the sauce.

Meanwhile, the protein powder is preferably at least one protein powder selected from the group consisting of seaweed powder, meat powder and fish powder, and is not particularly limited. For example, anchovy powder, beef powder, kelp powder and fish paste powder ≪ / RTI >

The protein powder is contained in an amount of 4.5 to 7 wt.%, Preferably 6 to 7 wt.%, Based on the weight of the whole spicy taste sauce, and the protein powder is less than 4.5 wt.% The flavor in the spicy taste sauce may not be sufficient, and if it exceeds 7% by weight, the flavor of the protein powder itself may become too strong.

Furthermore, the hot spice sauce of the present invention contains red pepper powder in an amount of 14 to 26.5 wt%, and in particular, the red pepper powder used in the present invention contains 5 to 7.5 wt% of fine red pepper powder, 3 to 7 wt% of rough red pepper powder, And 6.0 to 12 wt% of Cheongyang red pepper powder are mixed.

The fine red pepper powder means that the fine red pepper powder is composed of particles of fine red pepper powder having an average particle diameter of 1 to 3 mm, and the rough red pepper powder is composed of red pepper powder particles having an average particle diameter of not less than 3 mm and not more than 6 mm.

The spicy taste sauce of the present invention can improve the visual effect of the red pepper powder while suppressing the taste of the rough red pepper powder by using the two groups of red pepper powder having different grain sizes.

In addition, the cheongyang red pepper powder contains capsaicin in an amount of 0.2 to 0.4% by weight and capsaicin in a general red pepper in an amount of 0.06 to 0.15% by weight, To remove the red pepper seeds, and then pulverizing the particles to an average particle size (particle size) of 1 to 10 mm or less.

Further, the spicy taste sauce of the present invention comprises 0.2 to 0.8% by weight of saccharides, and the saccharide is preferably at least one selected from the group consisting of sugar, oligosaccharide, starch syrup, sugar cane, honey and agave syrup, Sugar can be used, though it is not.

On the other hand, the pungent taste sauce of the present invention comprises the remaining purified water.

Furthermore, the spicy taste sauce of the present invention comprises 2.8 to 4% by weight of nucleic acid; 0.1 to 3% by weight of two halves; 3.5 to 4% by weight of a fish sauce; 3.6 to 9 wt% of tsuyu or udon liquid; 0.07 to 2% by weight black pepper; 0.5 to 1% by weight of red pepper seed oil; 0.6 to 1% by weight of salt; 0.2 to 1% by weight of sodium L-glutamate; Onion from 0.3 to 2% by weight; 0.054 to 0.1% by weight of capsaicin, and 0.1 to 1% by weight of paprika, and preferably includes all of these components.

The nucleic acid may be added for the promotion of metabolism, for example in the form of a powder. The nucleic acid is preferably contained in an amount of 2.8 to 4% by weight based on the weight of the whole spicy taste sauce.

 The two halves are fermented with dried red pepper using tofu. The tsuyu is equivalent to a Japanese-style tasting soy sauce, and they can be added together with salt to give a sweet and sweet taste while appropriately succulent. Liquid phase. Preferably, the two halves are contained in an amount of 0.1 to 3 wt% based on the weight of the whole spicy taste sauce, and the tsuyu or udon liquid phase is contained in an amount of 3.6 to 9 wt%.

Meanwhile, in order to control salinity with rich flavor, add fish sauce and salt. In this case, the fish sauce is a field obtained by fermenting fish, for example, tuna fish sauce, salted fish sauce, shrimp fish sauce, oyster fish sauce, canary fish sauce, anchovy sauce fish, etc., but not limited thereto. Preferably, anchovy sauce have. On the other hand, it is preferable to use a salt of the sun.

It is preferable that the fish sauce is contained in an amount of 3.5 to 4 wt% based on the weight of the whole spicy taste sauce, and the salt is contained in an amount of 0.6 to 1 wt%.

Further, 0.3 to 2% by weight of onion, 0.054 to 0.1% by weight of capsaicin, 0.1 to 1% by weight of paprika, and 0.5 to 1% by weight of red pepper seed oil can be added so as to have a rich spicy taste.

At this time, although the form of the capsaicin is not particularly limited, it can be commercially available, for example, as capsicum in powder form, and the kind and color of the paprika are not particularly limited.

On the other hand, the paprika and the onion may be added together in a minced form.

The red pepper seed oil can be called the red pepper seed oil, It is preferred to add in an amount of from 0.2 to 1% by weight added to increase the tastiness.

In addition, when 0.07 to 2% by weight of black pepper is added, it can be more effective in removing the grains, while it is possible to obtain the digestion enhancing effect due to the pipemin component of pepper, and further, the rich flavor can be enriched . On the other hand, when 0.2 to 1% by weight of sodium L-glutamate is added, the flavor of richness can be enriched.

The black pepper is preferably added in powder form, and sodium L-glutamate is commercially available.

The spicy taste sauce provided by the present invention may be used for imparting a pungent taste in the manufacture of food for various uses, for example, but not exclusively, for sauce for potatoes, broth, roast or roast.

According to another aspect of the present invention, there is provided a method for producing the spicy taste sauce of the present invention.

The method for producing the spicy taste sauce of the present invention comprises 5 to 12% by weight of miso; 3 to 8.5% by weight of kochujang; 4.5-10% by weight of liver; 4 to 7% by weight of Cheongyang red pepper; 5 to 6% by weight of garlic; 4.5 to 7% by weight of at least one protein powder selected from the group consisting of seaweed powder, meat powder and fish powder; 14 to 26.5% by weight of red pepper powder; 0.2 to 0.8% by weight of saccharides and the balance of purified water; And aging the mixture.

In the method for producing a spicy taste sauce of the present invention, the technical content of each ingredient and its content is as described above with respect to the spicy taste sauce.

Meanwhile, the aging step is preferably performed at a temperature of 20 to 60 ° C for 1 to 24 hours, more preferably at a temperature of 25 to 30 ° C for 3 to 9 hours. Through this aging step, the composition with the ingredients is promoted, and the flavor is further increased by the enzymatic action of doenjang and kochujang and the interaction between ingredients.

When the aging step is carried out at a temperature lower than 20 캜, the aging is insufficient. When the aging is carried out at a temperature higher than 60 캜, the taste of the spicy taste sauce may be deteriorated due to an excessive temperature rise have.

On the other hand, when the aging step is performed for less than 1 hour, there is a problem that the aging time is insufficient due to insufficient interaction time between the materials. When the aging is performed for more than 24 hours, , There is a problem that the freshness is lowered and the taste of the spicy taste sauce is changed.

Wherein the mixing step comprises: 2.8 to 4% by weight of nucleic acid; 0.1 to 3% by weight of two halves; 3.5 to 4% by weight of a fish sauce; 3.6 to 9 wt% of tsuyu or udon liquid; 0.07 to 2% by weight black pepper; 0.5 to 1% by weight of red pepper seed oil; 0.6 to 1% by weight of salt; 0.2 to 1% by weight of sodium L-glutamate; Onion from 0.3 to 2% by weight; From 0.054 to 0.1% by weight of capsaicin and from 0.1 to 1% by weight of paprika.

On the other hand, garlic, black pepper, onion, paprika, The cheongyang red pepper organisms and the like may further carry out the step of preparing or writing these materials before the mixing step, and it is preferable that they are provided in a minced form.

Hereinafter, the present invention will be described more specifically by way of specific examples. The following examples are provided to aid understanding of the present invention, and the scope of the present invention is not limited thereto.

Example

One. heat  Manufacture of sauce

Manufacturing example  One

4kg of chopped green pepper, 4kg of chopped garlic, 4kg of chopped garlic, 4kg of nucleic acid, 7kg of anchovy powder, 5kg of chili powder, 7kg of rough chili powder, 12kg of chili pepper powder, 3kg of double chili powder, 3kg of anchovy 4 kg of fish sauce, 9 kg of tsuyu, 2 kg of black pepper powder, 1 kg of red pepper seed oil, 1 kg of salt, 20 kg of purified water, 1 kg of sodium L-glutamate, 2 kg of chopped onion, 0.1 kg of Chishichem, 0.5 kg of chopped paprika and 0.5 kg of sugar .

At this time, the fine red pepper powder having an average particle diameter of 2 mm was used, the rough red pepper powder having an average particle diameter of 4 mm was used, and the red pepper powder having an average particle diameter of 4 mm was used.

On the other hand, the Cheongyang red pepper was used as a whole, and the garlic was mixed and chopped. The black pepper was used as a powder, that is, powder, and the cosacin was a commercially available Capsicum powder 100. The capsicum is referred to as CAMSICOM 50-100, depending on the degree of spicy, and is commercially available. The onion and paprika were used in a minced form.

Further, the mixture was aged at a temperature of 30 DEG C for 8 hours to prepare a mature spicy taste sauce.

Comparative Manufacturing Example  One

A spicy taste sauce was prepared by the same procedure as in Preparation Example 1, except that the fermentation step was not performed.

2. heat  Production of food using sauce

Using 100 g of the sauce prepared in the above step 1, the pork meat stew was cut with the most severe pork meat of the material itself. At this time, 300 g of pork stew was poured into a pan together with the sauce prepared in the above-mentioned Production Example 1 to confirm the original taste of the pork without adding any other ingredients, then waited until boiling, and then pork stew (Example).

As a comparative example to the above Production Example 1, 100 g of commercially available pork stew sauce (a pork stew source sold in Korean sauce) was purchased, and a pork stew was prepared in the same manner as the above example Comparative Example).

3. Sensory Evaluation

In order to evaluate the degree of deodorization, spicy taste and arine taste of the stew produced by the examples and comparative examples of 2 above, 20 people of the same kind of cooking expert were subjected to sensory evaluation as shown in Table 1 below.

<Item classification>

Item: There is no odor of material.

Item B: The pungent taste is not tough, and the original pungent taste and arine taste are maintained.

<Based on the 5-point scale>

5 points: Very well.

Four points: Yes.

3 points: It is normal.

2 points: Not so.

1 point: Not very.

At this time, the sensory test was performed by the 5-point scale likelihood test for the three items as shown in Table 1 below, and the results were expressed as the number of respondents for each score.

score 5 4 3 2 One Example The item 15 3 2 Item 16 2 2 Comparative Example The item 9 5 3 3 Item 9 6 3 2

Further, the results of Table 1 are shown graphically in FIG.

As can be seen from the results of the sensory evaluation shown in Table 1 and FIG. 1, the pork chowder added with the spicy taste sauce produced by the present invention has no pungency in spicy taste, It was maintained excellent, and showed excellent flavor with no irritation of the material.

4. Identify the effect of aging

The viscosity of the source was measured to determine the effect of the aging step on the source. The viscosity of the source of Comparative Preparation Example 1 and Preparation Example 1 before and after the ripening of the source was measured using an Ostwald viscometer in more detail and is shown in Table 2 below.

In the following Table 2, the volume% indicates the reference volume of the Oswald volumetric meter. In the method of measuring the viscosity, the liquid having a certain volume (volume between the markers a and b) is influenced by gravity, To measure the time taken to flow through the known capillaries.

Time (seconds) After aging (Production Example 1), the viscosity Before aging (Comparative Production Example 1) Viscosity 0 volume% 1 minute 13 seconds One 0.8904 10 vol% 1 minute 18 seconds 1.0570 0.9411 30 vol% 1 minute 28 seconds 1.1800 1.0506 50 vol% 1 minute 52 seconds 1.1810 1.0515 70% 2 minutes 10 seconds 1.5947 1.4199 90% 1 minute 19 seconds 1.3053 1.1622 100 vol% 55 seconds 0.8674 0.7723

Viscosity unit: poise (dyne * sec / cm)

As can be seen from the results of Table 2, it was confirmed that the viscosity of the source after aging was increased compared to that before aging in all volume ranges. This indicates that the fermentation function of kojukjang and doenjang is expressed. This increase in viscosity supports that the interaction of the materials is increased and the enzymatic action becomes active. Through the increase of the viscosity, the degree of close contact of the source and the degree of familiarity with roasting can be increased.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, but, on the contrary, It will be obvious to those of ordinary skill in the art.

Claims (18)

5 to 12% by weight of miso; 3 to 8.5% by weight of kochujang; 4.5-10% by weight of liver; 4 to 7% by weight of Cheongyang red pepper; 5 to 6% by weight of garlic; 4.5 to 7% by weight of at least one protein powder selected from the group consisting of seaweed powder, meat powder and fish powder; 14 to 26.5% by weight of red pepper powder; 0.2 to 0.8% by weight of saccharides and the balance purified water.
The spicy taste sauce according to claim 1, wherein the saccharide is at least one selected from the group consisting of sugar, oligosaccharide, starch syrup, sugar cane, honey and agave syrup.
The spicy taste sauce according to claim 1, wherein the red pepper powder is a mixture of red pepper powder mixed with 5 to 7.5% by weight of fine red pepper powder, 3 to 7% by weight of rough red pepper powder and 6.0 to 12% by weight of red pepper powder.
4. The spicy taste sauce according to claim 3, wherein the fine red pepper powder is composed of fine red pepper powder particles having an average particle size of 1 to 3 mm.
4. The spicy taste sauce according to claim 3, wherein the rough red pepper powder is composed of red pepper powder particles having an average particle size of more than 3 mm and less than 6 mm.
4. The spicy sauce according to claim 3, wherein the Cheongyang red pepper powder is composed of red pepper powder particles having an average particle size of 1 to 10 mm.
The spicy taste sauce according to claim 1, wherein the protein powder is selected from the group consisting of anchovy powder, beef powder, kelp powder and sesame powder.
2. The method of claim 1, wherein the nucleic acid is 2.8 to 4 wt%; 0.1 to 3% by weight of two halves; 3.5 to 4% by weight of a fish sauce; 3.6 to 9 wt% of tsuyu or udon liquid; 0.07 to 2% by weight black pepper; 0.5 to 1% by weight of red pepper seed oil; 0.6 to 1% by weight of salt; 0.2 to 1% by weight of sodium L-glutamate; Onion from 0.3 to 2% by weight; From 0.054 to 0.1% by weight of capsaicin and from 0.1 to 1% by weight of paprika.
The spicy taste sauce according to claim 1, wherein the spicy taste sauce is a sauce for potato, soup, roast, or roast.
5 to 12% by weight of miso; 3 to 8.5% by weight of kochujang; 4.5-10% by weight of liver; 4 to 7% by weight of Cheongyang red pepper; 5 to 6% by weight of garlic; 4.5 to 7% by weight of at least one protein powder selected from the group consisting of seaweed powder, meat powder and fish powder; 14 to 26.5% by weight of red pepper powder; 0.2 to 0.8% by weight of saccharides and the balance of purified water; And
The step of aging the mixture
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11. The method according to claim 10, wherein the saccharide is at least one selected from the group consisting of sugar, oligosaccharide, starch syrup, sorghum, honey and agave syrup.
11. The method of claim 10, wherein the aging is performed at a temperature of 20 to 60 DEG C for 1 to 24 hours.
11. The method according to claim 10, wherein the red pepper powder is a mixture of red pepper powder mixed with 5 to 7.5% by weight of fine red pepper powder, 3 to 7% by weight of rough red pepper powder and 6.0 to 12% .
14. The method of claim 13, wherein the fine red pepper powder comprises fine red pepper powder particles having an average particle size of 1 to 3 mm.
14. The method of claim 13, wherein the coarse red pepper powder comprises red pepper powder particles having an average particle size of greater than 3 mm and less than 6 mm.
14. The method of claim 13, wherein the Cheongyang red pepper powder comprises red pepper powder particles having an average particle size of 1 to 10 mm.
11. The method of claim 10, wherein the protein powder is selected from the group consisting of anchovy powder, beef powder, kelp powder and gum arabic powder.
11. The method of claim 10, wherein the mixing step comprises: 2.8 to 4 wt% nucleic acid; 0.1 to 3% by weight of two halves; 3.5 to 4% by weight of a fish sauce; 3.6 to 9 wt% of tsuyu or udon liquid; 0.07 to 2% by weight black pepper; 0.5 to 1% by weight of red pepper seed oil; 0.6 to 1% by weight of salt; 0.2 to 1% by weight of sodium L-glutamate; Onion from 0.3 to 2% by weight; 0.054 to 0.1% by weight of capsaicin, and 0.1 to 1% by weight of paprika.

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