KR20190043517A - Sauce with a hot taste comprising natural mineral and a method for preparing the same - Google Patents

Abstract

The present invention relates to a hot sauce and a manufacturing method thereof. The hot sauce comprises: 5-12 wt% of fermented soybean paste; 3-8.5 wt% of red pepper paste; 4.5-10 wt% of soybean sauce; 4-7 wt% of Cheongyang red pepper; 5-6 wt% of garlic; 4.5-7 wt% of any one protein powder selected from the group consisting of seafood powder, meat powder and fish powder; 14-26.5 wt% of red pepper powder; 0.2 to 0.8 wt% of sugars; 0.1 to 30 wt% of crustacean shell powder, shell powder or mixed powder thereof; and residual water.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a spicy taste sauce containing natural minerals and a method for producing the sauce,

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; 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, crustacean shell powder, shell shell powder or mixed powder thereof 0.1 to 30% by weight and the balance of purified water, wherein the red pepper powder is a red pepper powder mixture comprising 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 , The fine red pepper powder is composed of fine red pepper powder particles having an average particle diameter of 1 to 3 mm, the rough red pepper powder is composed of red pepper powder particles having an average particle diameter of more than 3 mm and less than 6 mm, Is from 1 mm to 10 mm, the capsaicin content is from 0.2 to 0.4% by weight, the nucleic acid is from 2.8 to 4% by weight; 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; 0.05 to 0.1% by weight of capsaicin and 0.1 to 1% by weight of paprika.

According to another aspect of the present invention, 5 to 12% by weight of 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, 2.8 to 4% by weight of nucleic acids; 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; 0.1 to 1% by weight of paprika 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 aging the mixture to which crustacean shell powder, shellfish shell powder or mixed powder thereof is added, wherein the red pepper powder comprises 5 to 7.5% by weight of fine red pepper powder, 3 to 7% by weight of rough red pepper powder, Wherein the fine red pepper powder comprises fine chili powder particles having an average particle diameter of 1 to 3 mm and the rough chili powder has an average particle diameter of more than 3 mm and less than 6 mm Wherein the cheongyang red pepper powder has an average particle size of 1 to 10 mm and a capsaicin content of 0.2 to 0.4% by weight.

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 size 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 size is less than the above range, And if it exceeds the above range, it is difficult to disperse in the source and there is a problem that a foreign object 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 Is added.

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 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.

Meanwhile, the mixing step may include 2.8 to 4 wt% 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 may be further mixed, preferably by further mixing all of the above components.

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

1. Manufacture of spicy sauce

Production Example 1

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 Preparation Example 1

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

Comparative Production 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. Preparation of food using spicy taste 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 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.

score 5 4 3 2 One Example The item 16 2 2 Item 17 2 One Comparative Example The item 8 6 2 4 Item 7 8 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 1.011 0.8614 10 vol% 1 minute 18 seconds 1.068 0.9121 30 vol% 1 minute 28 seconds 1.191 1.0216 50 vol% 1 minute 52 seconds 1.181 1.0225 70% 2 minutes 10 seconds 1.6057 1.3909 90% 1 minute 19 seconds 1.3163 1.1332 100 vol% 55 seconds 0.8784 0.7433

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).

Mineral ingredient Production Example 1 Comparative Production Example 2 Magnesium (% by weight) 0.9986 0 Calcium (% by weight) 0.9976 0 Phosphorus (% by weight) 0.9925 0

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 (4)

5 to 12% by weight of 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, crustacean shell powder, shell shell powder or mixed powder thereof 0.1 to 30% by weight and the balance purified water,
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, and the fine red pepper powder has an average particle size of 1 to 3 mm Wherein the rough chili powder is composed of red pepper powder particles having an average particle size of more than 3 mm and less than 6 mm, the chrysanthemum chili powder having an average particle diameter of 1 to 10 mm and a capsaicin content of 0.2 to 0.4 % &Lt; / RTI &
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; 0.0 &gt; 1, &lt; / RTI &gt; 0.05 to 0.1% by weight of capsaicin and 0.1 to 1% by weight of paprika. The method according to claim 1,
The saccharide is at least one selected from the group consisting of sugar, oligosaccharide, starch syrup, sorghum, honey and agave syrup,
Wherein the protein powder is selected from the group consisting of anchovy powder, beef powder, kelp powder and sesame powder,
The crustacean shell powder, shell shell powder or mixed powder thereof is powder obtained from shrimp shell, crawfish shell, shell shell or mixture thereof,
The spicy flavor sauce is a spicy flavor source, which is a sauce for potato, soup, roast or roast. 5 to 12% by weight of 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, 2.8 to 4% by weight of nucleic acids; 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; 0.1 to 1% by weight of paprika 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
Aging the mixture to which crustacean shell powder, shellfish shell powder or a mixed powder thereof is added,
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, and the fine red pepper powder has an average particle size of 1 to 3 mm Wherein the rough chili powder is composed of red pepper powder particles having an average particle size of more than 3 mm and less than 6 mm, the chrysanthemum chili powder having an average particle diameter of 1 to 10 mm and a capsaicin content of 0.2 to 0.4 % &Lt; / RTI &gt; The method of claim 3,
The crustacean shell powder, shell shell powder or the mixed powder thereof,
Shellfish, shellfish or a mixture of these shells at a temperature of 200 to 900 캜; And crushing the heat-treated crustaceans, shellfish or a mixture of these crusts,
The aging step is carried out at a temperature of 25 to 30 DEG C for 3 to 9 hours,
The saccharide is at least one selected from the group consisting of sugar, oligosaccharide, starch syrup, sorghum, honey and agave syrup,
Wherein the protein powder is selected from the group consisting of anchovy powder, beef powder, kelp powder and gum arabic powder.

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