KR20170125579A - Sauce with a hot taste comprising natural mineral and a method for preparing the same - Google Patents
Sauce with a hot taste comprising natural mineral and a method for preparing the same Download PDFInfo
- Publication number
- KR20170125579A KR20170125579A KR1020160055529A KR20160055529A KR20170125579A KR 20170125579 A KR20170125579 A KR 20170125579A KR 1020160055529 A KR1020160055529 A KR 1020160055529A KR 20160055529 A KR20160055529 A KR 20160055529A KR 20170125579 A KR20170125579 A KR 20170125579A
- Authority
- KR
- South Korea
- Prior art keywords
- powder
- weight
- red pepper
- shell
- sauce
- Prior art date
Links
- 235000015067 sauces Nutrition 0.000 title claims abstract description 102
- 238000000034 method Methods 0.000 title claims abstract description 21
- 229910052500 inorganic mineral Inorganic materials 0.000 title description 20
- 239000011707 mineral Substances 0.000 title description 20
- 235000019604 hot taste sensations Nutrition 0.000 title description 2
- 239000000843 powder Substances 0.000 claims abstract description 160
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 96
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 94
- 235000007862 Capsicum baccatum Nutrition 0.000 claims abstract description 84
- 239000001728 capsicum frutescens Substances 0.000 claims abstract description 84
- 235000019654 spicy taste Nutrition 0.000 claims abstract description 54
- 241000238424 Crustacea Species 0.000 claims abstract description 29
- 241000251468 Actinopterygii Species 0.000 claims abstract description 23
- 239000011812 mixed powder Substances 0.000 claims abstract description 17
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 16
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 16
- 240000002234 Allium sativum Species 0.000 claims abstract description 14
- 235000004611 garlic Nutrition 0.000 claims abstract description 14
- 244000294411 Mirabilis expansa Species 0.000 claims abstract description 13
- 235000015429 Mirabilis expansa Nutrition 0.000 claims abstract description 13
- 235000013536 miso Nutrition 0.000 claims abstract description 13
- 150000001720 carbohydrates Chemical class 0.000 claims abstract description 12
- 235000013372 meat Nutrition 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 239000008213 purified water Substances 0.000 claims abstract description 9
- 241001474374 Blennius Species 0.000 claims abstract description 8
- 210000004185 liver Anatomy 0.000 claims abstract description 7
- 239000002245 particle Substances 0.000 claims description 26
- 235000015170 shellfish Nutrition 0.000 claims description 23
- 235000019688 fish Nutrition 0.000 claims description 22
- 230000032683 aging Effects 0.000 claims description 19
- 239000000203 mixture Substances 0.000 claims description 18
- YKPUWZUDDOIDPM-SOFGYWHQSA-N capsaicin Chemical compound COC1=CC(CNC(=O)CCCC\C=C\C(C)C)=CC=C1O YKPUWZUDDOIDPM-SOFGYWHQSA-N 0.000 claims description 16
- 244000203593 Piper nigrum Species 0.000 claims description 11
- 235000008184 Piper nigrum Nutrition 0.000 claims description 11
- 150000003839 salts Chemical class 0.000 claims description 11
- 239000001511 capsicum annuum Substances 0.000 claims description 10
- 241000234282 Allium Species 0.000 claims description 9
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 9
- 235000013614 black pepper Nutrition 0.000 claims description 9
- 229960002504 capsaicin Drugs 0.000 claims description 8
- 235000017663 capsaicin Nutrition 0.000 claims description 8
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 8
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims description 7
- 102000039446 nucleic acids Human genes 0.000 claims description 7
- 108020004707 nucleic acids Proteins 0.000 claims description 7
- 150000007523 nucleic acids Chemical class 0.000 claims description 7
- 241001454694 Clupeiformes Species 0.000 claims description 6
- 235000019513 anchovy Nutrition 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 235000020357 syrup Nutrition 0.000 claims description 6
- 239000006188 syrup Substances 0.000 claims description 6
- 241000512259 Ascophyllum nodosum Species 0.000 claims description 3
- 244000061456 Solanum tuberosum Species 0.000 claims description 3
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 3
- 229920002472 Starch Polymers 0.000 claims description 3
- 235000015278 beef Nutrition 0.000 claims description 3
- 235000012907 honey Nutrition 0.000 claims description 3
- 229920001542 oligosaccharide Polymers 0.000 claims description 3
- 150000002482 oligosaccharides Chemical class 0.000 claims description 3
- 235000019698 starch Nutrition 0.000 claims description 3
- 239000008107 starch Substances 0.000 claims description 3
- 240000000111 Saccharum officinarum Species 0.000 claims description 2
- 235000007201 Saccharum officinarum Nutrition 0.000 claims description 2
- 235000014347 soups Nutrition 0.000 claims description 2
- 244000193174 agave Species 0.000 claims 2
- 244000215068 Acacia senegal Species 0.000 claims 1
- 229920000084 Gum arabic Polymers 0.000 claims 1
- 244000000231 Sesamum indicum Species 0.000 claims 1
- 235000003434 Sesamum indicum Nutrition 0.000 claims 1
- 240000006394 Sorghum bicolor Species 0.000 claims 1
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims 1
- 239000000205 acacia gum Substances 0.000 claims 1
- 235000010489 acacia gum Nutrition 0.000 claims 1
- MBLBDJOUHNCFQT-LXGUWJNJSA-N aldehydo-N-acetyl-D-glucosamine Chemical compound CC(=O)N[C@@H](C=O)[C@@H](O)[C@H](O)[C@H](O)CO MBLBDJOUHNCFQT-LXGUWJNJSA-N 0.000 claims 1
- 235000013555 soy sauce Nutrition 0.000 abstract description 9
- 238000002360 preparation method Methods 0.000 abstract description 7
- 230000008569 process Effects 0.000 abstract description 5
- 238000004519 manufacturing process Methods 0.000 description 21
- 239000000796 flavoring agent Substances 0.000 description 18
- 235000019634 flavors Nutrition 0.000 description 18
- 241000238557 Decapoda Species 0.000 description 14
- 235000019640 taste Nutrition 0.000 description 14
- 239000004615 ingredient Substances 0.000 description 13
- 230000000052 comparative effect Effects 0.000 description 11
- 235000013305 food Nutrition 0.000 description 11
- 238000010438 heat treatment Methods 0.000 description 11
- 239000000463 material Substances 0.000 description 11
- 235000015277 pork Nutrition 0.000 description 11
- 235000019633 pungent taste Nutrition 0.000 description 10
- 235000013547 stew Nutrition 0.000 description 10
- 230000000694 effects Effects 0.000 description 8
- 230000001965 increasing effect Effects 0.000 description 8
- 238000003801 milling Methods 0.000 description 7
- 240000008574 Capsicum frutescens Species 0.000 description 6
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 5
- 235000002566 Capsicum Nutrition 0.000 description 5
- 235000010469 Glycine max Nutrition 0.000 description 5
- 244000068988 Glycine max Species 0.000 description 5
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 5
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 5
- 239000011575 calcium Substances 0.000 description 5
- 229910052791 calcium Inorganic materials 0.000 description 5
- 235000021321 essential mineral Nutrition 0.000 description 5
- 239000011777 magnesium Substances 0.000 description 5
- 229910052749 magnesium Inorganic materials 0.000 description 5
- 235000015097 nutrients Nutrition 0.000 description 5
- 235000016709 nutrition Nutrition 0.000 description 5
- 239000011574 phosphorus Substances 0.000 description 5
- 229910052698 phosphorus Inorganic materials 0.000 description 5
- 230000001953 sensory effect Effects 0.000 description 5
- 238000005406 washing Methods 0.000 description 5
- 235000002568 Capsicum frutescens Nutrition 0.000 description 4
- 241000237502 Ostreidae Species 0.000 description 4
- 230000036528 appetite Effects 0.000 description 4
- 235000019789 appetite Nutrition 0.000 description 4
- 238000001035 drying Methods 0.000 description 4
- 230000003993 interaction Effects 0.000 description 4
- 235000020636 oyster Nutrition 0.000 description 4
- 244000144977 poultry Species 0.000 description 4
- 238000010298 pulverizing process Methods 0.000 description 4
- KLYCPFXDDDMZNQ-UHFFFAOYSA-N Benzyne Chemical compound C1=CC#CC=C1 KLYCPFXDDDMZNQ-UHFFFAOYSA-N 0.000 description 3
- 239000001390 capsicum minimum Substances 0.000 description 3
- 230000029087 digestion Effects 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 235000011194 food seasoning agent Nutrition 0.000 description 3
- 230000006870 function Effects 0.000 description 3
- 239000010903 husk Substances 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 235000019643 salty taste Nutrition 0.000 description 3
- 235000019605 sweet taste sensations Nutrition 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241000287828 Gallus gallus Species 0.000 description 2
- 240000005979 Hordeum vulgare Species 0.000 description 2
- 235000007340 Hordeum vulgare Nutrition 0.000 description 2
- 239000006002 Pepper Substances 0.000 description 2
- 235000016761 Piper aduncum Nutrition 0.000 description 2
- 235000017804 Piper guineense Nutrition 0.000 description 2
- -1 and for example Substances 0.000 description 2
- 238000001636 atomic emission spectroscopy Methods 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 210000000170 cell membrane Anatomy 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 238000004332 deodorization Methods 0.000 description 2
- 235000021186 dishes Nutrition 0.000 description 2
- 239000006185 dispersion Substances 0.000 description 2
- 230000002255 enzymatic effect Effects 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 230000037406 food intake Effects 0.000 description 2
- 238000002354 inductively-coupled plasma atomic emission spectroscopy Methods 0.000 description 2
- 239000007791 liquid phase Substances 0.000 description 2
- 238000012423 maintenance Methods 0.000 description 2
- 235000019629 palatability Nutrition 0.000 description 2
- 235000012015 potatoes Nutrition 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 240000004246 Agave americana Species 0.000 description 1
- 239000004382 Amylase Substances 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- 241001659573 Centriscus scutatus Species 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 208000002249 Diabetes Complications Diseases 0.000 description 1
- 206010012655 Diabetic complications Diseases 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 240000002114 Satureja hortensis Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- 241001247145 Sebastes goodei Species 0.000 description 1
- 241000287219 Serinus canaria Species 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 235000005473 carotenes Nutrition 0.000 description 1
- 150000001746 carotenes Chemical class 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 235000008504 concentrate Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000008602 contraction Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000000249 desinfective effect Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 230000037149 energy metabolism Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 230000008571 general function Effects 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 230000007794 irritation Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 230000012501 relaxation of skeletal muscle Effects 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 235000019600 saltiness Nutrition 0.000 description 1
- YEFOAORQXAOVJQ-RZFZLAGVSA-N schisandrol a Chemical compound C1[C@H](C)[C@@](C)(O)CC2=CC(OC)=C(OC)C(OC)=C2C2=C1C=C(OC)C(OC)=C2OC YEFOAORQXAOVJQ-RZFZLAGVSA-N 0.000 description 1
- 238000007790 scraping Methods 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 230000002269 spontaneous effect Effects 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/15—Inorganic Compounds
- A23V2250/156—Mineral combination
- A23V2250/1638—Undefined mineral extract
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
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, crustacean shell powder, shell shell powder or mixed powder thereof 0.1 to 30% by weight, and the balance purified water, and a process for producing the same.
Description
The present invention relates to a spicy taste sauce containing natural minerals and a method for producing the same, and is a spicy taste sauce which contains natural minerals and can be widely applied to potatoes, soups, various kinds of roasts, .
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 performed, and Korean traditional spicy sauces, such as kochujang, are limited in their application to various forms of food. Kochujang is not suitable for some dishes There was a problem. Therefore, in the case of spicy seasoning generally, red pepper powder, chopped garlic, ginger and the like are appropriately mixed in the kochujang, and the seasoned mixture is aged for several days to prepare sauce. Also, to control the spicy taste, the spicy degree of the 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.
Korean Patent No. 1596633 discloses a meat sauce seasoning sauce having enhanced palatability and functionality and a method for producing the sauce. More specifically, a vegetable concentrate is added and the raw meat sauce, fresh cream, red pepper powder and saccharide are mixed at a certain ratio And the flavor, spicy taste and sweet taste are harmonized and the sour taste is added to improve the taste, nutrition and palatability, and the nutritional and pharmacological effects by the ingredients of the omija This promoted sauce for sauce for meat and a method of producing the sauce are disclosed.
However, there has not been disclosed a source capable of providing the necessary minerals, which eliminates the ingenuity of the ingredients, increases the pungent taste, and at the same time increases the flavor of the ingredients to increase the overall taste of the food. If a manufacturing method is provided, it is expected that it can be widely applied in related fields.
Accordingly, one aspect of the present invention is to provide a spicy taste sauce capable of removing the ingestion of a raw material while providing spontaneous flavor and at the same time providing natural minerals.
Another aspect of the present invention is to provide a method for producing a spicy taste sauce capable of removing natural ingredients and providing natural minerals with 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, 0.1 to 30% by weight of crustacean shell powder, shellfish shell powder or mixed powder thereof, and the remaining 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; Crustacean shell powder, shell crust powder or mixed powder thereof, and adding to the mixture in an amount of 0.1 to 30% by weight; And crustacean shell powder, shellfish shell powder or mixed powder thereof And a step of aging the mixture.
The spicy taste sauce obtained by the present invention can produce a pungent flavor without spicy taste, and also extinguishes the characteristic smell of the material, has excellent effects such as promoting secretion of body fluids and promoting appetite, Essential minerals can be provided.
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 .
Further, according to the present invention, essential minerals that are provided through chemical synthesis can be obtained from crustacean shell powder, shellfish shell powder, or mixed powder thereof, which are natural materials, so that an excellent nutritional balance can be provided.
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, 0.1 to 30% by weight of crustacean shell powder, shellfish shell powder or mixed powder thereof, and the balance purified water.
The crustacean shell powder, the shell shell powder or the mixed powder thereof can be obtained by heating the shell of crustaceans, shellfish or their mixture at a temperature of 200 to 900 ° C and pulverizing the heat-treated shell It is a heat-treated shell powder containing essential minerals magnesium, calcium and phosphorus at a ratio of about 1: 1: 1, which not only promotes appetite but can also act as an excellent nutrient source.
At this time, the crustacean is at least one selected from the group consisting of shrimp, poultry, crab, and crawfish. For example, the crustaceans may be shrimp, shrimp, barley shrimp, heavy shrimp, poultry shrimp, chicken shrimp, However, the present invention is not limited thereto. On the other hand, the shellfish are shellfish, including oyster, abalone, and various shellfish, but are not limited thereto.
The average particle diameter of the crustacean shell powder, shell crust powder or mixed powder thereof is preferably 50 to 300 μm, more preferably 100 to 200 μm, and when the average particle diameter is less than the above range, There is a problem in that if it exceeds the above range, dispersion in the source is difficult and there is a problem that a foreign body feeling can be felt.
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% by weight based on the weight of the whole spicy taste sauce, and the tsuyu or udder liquid phase is contained in an amount of 3.6 to 9% by weight.
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, To increase the flavor It is preferably added in an amount of 0.2 to 1% by weight.
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; Preparing crustacean shell powder, shell shell powder or mixed powder thereof, and adding to the mixture in an amount of 0.1 to 30% by weight; And a step of aging the mixture to which crustacean shell powder, shellfish shell powder or a mixed powder thereof is added.
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.
The crustacean shell powder, the shell crust powder or the mixed powder thereof may be prepared by heating the shell of crustaceans, shellfish or a mixture thereof at a temperature of 200 to 900 ° C .; And crushing the heat-treated shell.
The heat-treated shell powder, which can be obtained by heating the shell at a temperature of 200 to 900 占 폚 and crushing the heat-treated shell, comprises mixing the essential minerals magnesium, calcium and phosphorus at a ratio of about 1: : 1, which not only promotes appetite, but can also serve as an excellent source of nutrition.
If the temperature of the heating step is lower than 200 ° C, the heat treatment may be incomplete and the mineral may not be obtained smoothly. If the temperature is higher than 900 ° C, the mineral tends to be destroyed due to the high temperature. The heating time is preferably 30 minutes to 6 hours. If the heating time is less than 30 minutes, the process of pulverizing the minerals in the shell tends not to be performed smoothly. , The component of the mineral may be changed due to the heat treatment for a long time.
At this time, the crustacean is at least one selected from the group consisting of shrimp, poultry, crab, and crawfish. For example, the crustaceans may be shrimp, shrimp, barley shrimp, heavy shrimp, poultry shrimp, chicken shrimp, However, the present invention is not limited thereto. On the other hand, the shellfish are shellfish, including oyster, abalone, and various shellfish, but are not limited thereto.
The average particle diameter of the crustacean shell powder, shell crust powder or mixed powder thereof is preferably 50 to 300 μm, more preferably 100 to 200 μm, and when the average particle diameter is less than the above range, There is a problem in that if it exceeds the above range, dispersion in the source is difficult and there is a problem that a foreign body feeling can be felt.
In addition, prior to the step of heating the shell, the step of removing the viscera and / or the inside of the crustacean and / or shellfish and the step of washing the shell may be further carried out if necessary, And then washing it several times. When the washing step as described above is carried out, marine by-products such as plankton, which remain finely in the shell, are washed, and then pure natural minerals can be obtained. The shell of the present invention may be used as a food for the interior or flesh by the consumer, and the remaining shell may be used. In this case, the step of removing the interior or interior can be omitted, and the food is also effectively recycled.
Meanwhile, in the case of performing the washing step, the step of drying the shell at a temperature of 30 to 100 DEG C for 15 minutes to 2 hours before the step of heating the shell to dry the solvent, such as water, If the temperature of the drying step is less than 30 ° C, the drying process becomes excessively long or insufficient to dry. When the temperature exceeds 100 ° C, the drying effect is not remarkably increased due to the temperature rise The process is not economical.
The method of performing the heating step is not particularly limited, and may be performed for 30 minutes to 6 hours using an oven, a vertical / horizontal tubular or a hydrothermal synthesizer, or the like.
Meanwhile, the step of pulverizing the heat-treated shell is not particularly limited as long as it is a process capable of forming a powder, and for example, powders such as Planatery, Spex, attritor and the like can be crushed In a milling process.
At this time, the milling speed is 50 to 2000 rpm, and the milling is performed for 3 minutes to 2 hours. When the milling speed is less than 50 rpm, it is impossible to refine the powder by sufficient crushing and pressing, and when the milling speed is more than 2000 rpm, the cost of the manufacturing process tends to increase due to the minute refinement. On the other hand, when the milling time is less than 3 minutes, sufficient powder refinement does not occur, and when the milling time exceeds 2 hours, the powder may be aggregated due to the excessive fracture and pressure contact.
On the other hand, the heat-treated crustacean and / or shellfish husk powder thus produced is a natural mineral powder, which can be added to the spicy sauce of the present invention in an amount of 0.1 to 30 wt%, preferably 0.1 to 15 wt% do.
If the heat-treated crustacean shell powder, shellfish shell powder or mixed powder thereof is contained in an amount less than 0.1% by weight of the spicy sauce of the present invention, the provision of the mineral ingredient may be insufficient, and if it exceeds 30% The texture and taste of the sauce may be adversely affected.
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 one hour, there is a problem that the aging time is insufficient due to insufficient time for interaction 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 traditional raw miso, 7kg of Sunchu hot pepper paste, 3.9kg of soy sauce, 3.9kg of chopped green pepper, 3kg of chili pepper, 5kg of minced garlic, 4kg of nucleic acid, 7kg of anchovy powder, 5kg of fine red pepper powder, 7kg of rough red pepper powder, 12kg of red pepper powder, 4kg of fish sauce, 9kg of tsuyu, 2kg of black pepper powder, 1kg of red pepper seed oil, 1kg of salt, 20kg of purified water, 1kg of sodium L-glutamate, 2kg of chopped onion, 0.1kg of chopped paprika, 0.5kg of sugar, 0.5kg of crustacean shells and / 4 kg of natural mineral powder prepared by heat-treating the husks were simultaneously mixed to prepare a 100 kg mixture.
The natural mineral powder prepared by heat-treating the crustacean shell and / or shellfish husk was washed with distilled water for 15 minutes using an oyster shell, dried at 50 ° C for 20 minutes, and then heat-treated at 400 ° C for 2 hours. The heat-treated oyster shells were milled in a planarizer at 150 rpm for 1 hour to prepare powders.
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.
Comparative Manufacturing Example 2
A commercially available pork stew source (a pork stew source sold in Korean sauce) commercially available in the market was set to Comparative Production Example 2.
2. heat Production of food using sauce
Using 100 g of the sauce prepared in the
As a comparative example to the above example, 100 g of commercially available pork stew sauce (a pork stew source sold in Korean sauce) commercially available in the market was purchased and a pork stew was prepared in the same manner as in the above 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.
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.
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.
3. Check mineral content
An ICP-OES 6100C (inductively Coupled Plasma-OES) solution was prepared by using an aqueous solution prepared from 100 mL of 5% HNO 3 to 4 g each of the hot sauce prepared in Preparation Example 1 and commercial source of Comparative Preparation Example 2, Atomic Emission Spectroscopy (Perkin-Elmer, Waltham, MA, UST) was measured by EPA (Environmental Protection Agency of the USA, 1986).
As a result of confirming the mineral-containing components measured by ICP-OES as described above, it was confirmed that magnesium, calcium, and phosphorus were contained in a spicy source of Preparation Example 1 in a weight ratio of 1: 1: 1, In Example 2, it can be confirmed that no mineral component is contained.
Therefore, the pungent taste of the present invention can be used for energy metabolism which is an effect of essential minerals of calcium, magnesium and phosphorus, transporting of cell membrane, maintenance of voltage difference between inside and outside of cell membrane, interaction with sodium, contraction and relaxation of skeletal muscle, , And maintaining the equilibrium of the acid alkali, and so on.
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 (21)
Preparing crustacean shell powder, shell shell powder or mixed powder thereof, and adding to the mixture in an amount of 0.1 to 30% by weight; And
Aging the mixture to which crustacean shell powder, shellfish shell powder or a mixed powder thereof is added
≪ / RTI >
Shellfish, shellfish or a mixture of these shells at a temperature of 200 to 900 캜; And
Crushing the heat-treated crustacean, shellfish or a mixture thereof
≪ / RTI >
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020160055529A KR20170125579A (en) | 2016-05-04 | 2016-05-04 | Sauce with a hot taste comprising natural mineral and a method for preparing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020160055529A KR20170125579A (en) | 2016-05-04 | 2016-05-04 | Sauce with a hot taste comprising natural mineral and a method for preparing the same |
Related Child Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020190045927A Division KR102044657B1 (en) | 2019-04-19 | 2019-04-19 | Sauce with a hot taste comprising natural mineral and a method for preparing the same |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20170125579A true KR20170125579A (en) | 2017-11-15 |
Family
ID=60387092
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020160055529A KR20170125579A (en) | 2016-05-04 | 2016-05-04 | Sauce with a hot taste comprising natural mineral and a method for preparing the same |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20170125579A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102526402B1 (en) * | 2022-01-14 | 2023-05-04 | 이휘재 | Method for shirimp oister source |
-
2016
- 2016-05-04 KR KR1020160055529A patent/KR20170125579A/en not_active Application Discontinuation
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102526402B1 (en) * | 2022-01-14 | 2023-05-04 | 이휘재 | Method for shirimp oister source |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102987416B (en) | Nutrition-enriched recombinant translucent meat slices and preparation method thereof | |
| KR20090040159A (en) | Natural condiments having ammodytes personatus girard sauce and method of preparing thereof | |
| KR102202782B1 (en) | Method for manufacturing low-salt-type fish paste dough composition and low-salt fish cake produced by the method | |
| KR20190028173A (en) | Method of seasoned and roasted dried pollack with honey and the product therefrom | |
| KR101870388B1 (en) | Method for producing hotchpotch noodle soup and hotchpotch noodle using the soup | |
| KR102044657B1 (en) | Sauce with a hot taste comprising natural mineral and a method for preparing the same | |
| KR100766409B1 (en) | Manufacturing method of a red pepper paste | |
| KR20170109343A (en) | Sauce with a hot taste and a method for preparing the same | |
| KR101904342B1 (en) | process for preparing stir-fried rice cake with garlic sauce | |
| KR20170125579A (en) | Sauce with a hot taste comprising natural mineral and a method for preparing the same | |
| KR102355300B1 (en) | Method for cooking kimchi sundae soup | |
| KR101833434B1 (en) | Sauce with a hot taste and a method for preparing the same | |
| KR100805917B1 (en) | Spagetti sauce with squid viscera self-decomposition and manufacturing method thereof | |
| KR20110002309A (en) | Tofu ssamjang for rice and meat wrapped in leaves | |
| KR100701824B1 (en) | a manufacturing method of chitosan kimchi with sweet pumpkin and blue crab | |
| KR100805918B1 (en) | Mixing sauce with squid viscera self-decomposition for noodle and manufacturing method thereof | |
| KR101771126B1 (en) | Sauce containing allium hookeri and process for the preparation thereof | |
| KR101633714B1 (en) | Method for producing soybean paste sauce using waxy barley and soybean paste sauce produced by same method | |
| KR101497121B1 (en) | Manufacturing method for seasoned catfish red pepper sauce for spicy mitten crab stew and seasoned catfish red pepper sauce thereof | |
| KR102568463B1 (en) | Jjamppong source and manufacturing method of the same | |
| KR101094147B1 (en) | Method for manufacturing functional salt-fermented crab sauce with ginseng and mushroom | |
| KR100769886B1 (en) | Hoangtae seasoned with dressing materials | |
| KR101582666B1 (en) | Method for producing Red snow crab broth for chopped noodles and the Red snow crab broth | |
| KR100580761B1 (en) | Manufacturing process of kimchi with bone broth | |
| KR101608893B1 (en) | Kimchi taste salt using Kimchi, and manufacturing for the same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| E902 | Notification of reason for refusal | ||
| E601 | Decision to refuse application | ||
| E601 | Decision to refuse application | ||
| E801 | Decision on dismissal of amendment |