KR20200126456A - A Study on the Manufacturing Method of Multipurpose Sauce Using Sunchang Gochujang - Google Patents

Abstract

The present invention relates to a method for manufacturing a multipurpose sauce using Sunchang red pepper paste. More specifically, tomato paste and a spice extract are added to a pulverized red pepper paste material, which has particle sensibility improved by finely pulverizing traditional Sunchang red pepper paste with a mass colloider, to reduce smell of fermented soybean lump. Moreover, after viscoelasticity is provided through gelatinization performed by adding xanthan gum or adding modified starch and xanthan gum, sorbitol, onion powder, white sugar, oligosaccharide, vinegar, garlic powder, brewed soy sauce, white salt, citric acid, spiritus, and the like are added to the pulverized red pepper paste and the mixture is homogenized and filled in a container, and a not-heating treatment or a heating disinfection treatment is performed, and thus unique flavor and physical properties are provided. The red pepper paste sauce of the present invention can be used for various purposes in various oriental and western dishes, such as steak, barbecue, fish, fried chicken, hamburger, bakery, pizza, spaghetti, fried food, salad, bibimbap, noodles, dumplings, and the like, thereby significantly contributing to globalization of red pepper paste.

Description

A Study on the Manufacturing Method of Multipurpose Sauce Using Sunchang Gochujang}

The present invention relates to a method of manufacturing a multipurpose sauce using Korean red pepper paste. In more detail, tomato paste and spice extract are added to the crushed red pepper paste, which is finely pulverized with a colloid mill to improve the coarse graininess of traditional Sunchang red pepper paste, to improve meju odor. In addition, after adding xanthan gum alone or by adding denatured starch and xanthan gum together to give viscoelasticity, add sorbitol, onion powder, white sugar, oligosaccharide, vinegar, garlic powder, brewed soy sauce, white salt, citric acid, etc. to homogenize and fill the container. The present invention relates to a method of manufacturing a red pepper paste sauce that gives a unique flavor and properties by adding alcohol for sterilization or non-heat treatment.

Sauce is known as a liquid or semi-fluid seasoning that has been used since ancient Roman times to give the taste and color of dishes. Among them, sauces such as chili, tabasco, salsa, and tomato ketchup are steak, Barbecue, fish, fried

It is applied to various dishes such as fried chiken, hamburger, pizza, spaghetti, fried food, and salad.

On the other hand, Sunchang Gochujang, known as Korean traditional red pepper paste, contains nutrients and physiologically active substances such as red pepper powder, glutinous rice, proteins derived from fermented soybeans, sugars, carotene, vitamins, capsaicin, and soybean peptides. Because it has a well-balanced umami flavor, it is highly valued in various dishes as well as Western multi-purpose sauces such as chili, tabasco, and tomato ketchup. However, traditional red pepper paste has a strong meju odor, has a coarse grain, has a very large viscosity, and has an unstable color. So, if red pepper paste is applied directly to various elutions, it has a disadvantage that its palatability is rather lower than that of Western sauces. There is a demand for the development of a versatile hot pepper paste sauce of superior quality that has been utilized. A number of studies have been conducted on the manufacturing method of red pepper paste. Among them, Korean hot sauce prepared by mixing red pepper powder or red pepper paste with glutinous rice flour, malt, salt, sugar, vinegar, garlic flour, xanthan gum and water in a certain ratio. The manufacturing method (3 people including Kwon Dong-jin, 1998) is patented (Patent Application No. 1996-049980, Patent Publication No. 1998-030529), but it can be applied to various foods by removing off-flavor and controlling properties of traditional red pepper paste. There are no studies or patents on the manufacturing method of gochujang sauce with flavor and properties.

An object of the present invention is to provide an excellent quality gochujang sauce having a unique flavor and physical properties by improving the coarse graininess and meju odor of gochujang.

The method for preparing multi-purpose sauces using red pepper paste of the present invention is to improve the coarse graininess of red pepper paste by adding water to the traditional Sunchang red pepper paste so as to be 01-10 times and pulverizing it with a mass colloider. On the other hand, it is homogenized by adding 02 to 30 times tomato paste. To 100 g of this homogenate, spice extract (licorice 002-20, bay leaf 001-40, cloves 002-50, oregano 001-35, basil 001-40, rosemary 001-50, nutmeg 001-38 to hot water). After filtering, add 001~40 tong pepper) to it to improve the meju odor peculiar to gochujang. In addition, after adding and stirring xanthan gum to be 001-20 to the improved gochujang, or after adding denatured starch 01-50 and xanthan gum 01 to the improved gochujang, heat-stir at 60-100℃ for 1-60 minutes. After, here sorbitol 01-100, onion powder 01-100, white sugar 03-150, garlic powder 01-80, brewed soy sauce 03-100, white salt 01-40, sodium glutamate (MSG) 0001-30, nucleic acid 0001- Add to 20 and stir at 30-100° C. for 1-120 minutes to homogenize the mixture. Finally, add vinegar to 02-200, citric acid 01-100, alcohol 01-20, and then fill the container after non-heat treatment, or sterilize at 85-100℃ for 1-20 minutes without using alcohol and then fill the container. Is manufactured. A specific method will be described in the following examples.

The present invention improves the coarse graininess and meju odor of Gochujang to give unique flavor and physical properties, such as steak, barbecue, fish, fried chicken, hamburger, bakery, pizza, spaghetti, fried food, salad, rice cake stir-fry, bibimbap, noodles, dumplings, etc. It is expected that it will greatly contribute to the vitalization of the traditional red pepper paste industry and the creation of a global sauce by providing a method of manufacturing high-quality red pepper paste sauce that can be used for a variety of purposes in various cuisines.

1 is a flow chart showing an example of a method of manufacturing a multi-purpose gochujang sauce using gochujang of the present invention.
Figure 2 is a flow chart showing another example of a method of manufacturing a multi-purpose red pepper paste sauce using the red pepper paste of the present invention.

<Example 1>

Purified water was added to the red pepper paste (using Sunchang Munokrye red pepper paste) so as to be 03 times the weight of the red pepper paste, and crushed using a mass colloider (Supermasscolloider, No 23020, 37kw, Japan's 增幸株式會社) Sensory tests for wet weight ratio and particle sensation (10 panel subjects, 5-point scoring method) were conducted and are shown in Table 1.

Mass Colloidal Crushing Effect on the Grain Feeling of Traditional Gochujang Analysis item Finely ground Mass colloidal crushed product 45 mesh pass rate 93 98 Feeling of particle* (sensory test) 1.5 4.8

*1 point: very strong feeling 5 points: not feeling

<Example 2>

Licorice extracted in hot water at 85℃ to 95℃ after homogenizing by adding tomato paste (Hunt's, Wesson Co., USA) to the pulverized red pepper paste in a ratio of 1:1, and then slicing commercially available spices for 100g of this homogenized product. Extract 089, bay leaf extract 032, clove extract 007, oregano extract 022, basil extract 019, rosemary extract 006, nutmeg extract 035, pepper extract 071 mixed with spice extract mixed 025 to 10 times, and then added 025 to 10 times the taste and palatability A sensory test (10 player panel, 5-point scoring method) was conducted and the results are shown in Table 2.

Meju odor and preference by adding spices Analysis item No spices added Amount of flavoring liquid added (additional drainage) 0.25 times 0.5 times 1.0 times Mejuchwi* 5.0 2.5 1.5 1.0 Acceptance** 2.0 3.2 4.0 4.7

*: 1 point: Very weak, 5 points Very strong

**: 1 point: Very bad, 5 points Very good

<Example 3>

For 100 g of sample with red pepper paste, tomato paste and spices added, modified starch (product of Doosan General Food) 05-50, xanthan gum 01, sorbitol 267, onion powder 07, white sugar 445, garlic powder 057, brewed soy sauce 462, white salt 07, MSG 07, nucleic acid-based seasoning (CheilJedang) was added to 001, stirred at 65°C for 30 minutes to homogenize the mixture, and finally vinegar 35 and citric acid 03 were added to analyze the flow and viscosity of the prepared Gochujang sauce. Showed.

Viscosity change according to the added concentration of modified starch Analysis item Modified starch() 0.5 1.0 5.0 Viscosity* 4.3 3.7 3.1 Yield value** 8.3 44.2 62.5

* Voistick viscometer(cm/min)

** Hakke viscometer(Pa)

<Application example>

For the red pepper paste sauce prepared by the above method, a sensory test (10-person panel, 5-point score method) was performed on commercially-priced hamburgers, pizza, and beef steak, and the results are shown in Table 4.

Sensory Test Results of Gochujang Sauce for Several Foods Item color incense flavor Comprehensive Symbol Chart hamburger 4.5 4.5 4.6 4.5 Pizza 4.6 4.7 4.9 4.7 beef steak 4.8 4.8 4.9 4.8 Fried chicken 4.4 4.7 4.5 4.5

*: 1 point: Very bad 3 points: Moderate 5 points: Very good

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Claims (9)

Gochujang is finely pulverized with a colloid mill to obtain a red pepper paste pulverized product with improved granularity, adding tomato paste to the electric red pepper paste pulverized product, and a mixture of red pepper paste pulverized red pepper paste and tomato paste. Adding a spice extract to a mixture of red pepper paste and tomato paste to give flavor,
The step of adding xanthan gum, seasoning, and modified starch to the red pepper paste mixture of the red pepper paste pulverized product, tomato paste, and spice extract of the electric red pepper paste mixture of the red pepper paste crushed pepper paste, the tomato paste, and the spice extract of the electric red pepper paste to give viscoelasticity; and ,
Electric red pepper paste pulverized product, tomato paste, spice extract, xanthan gum, seasoning and denatured starch are mixed with red pepper paste mixture of electric red pepper paste pulverized product, tomato paste, spice extract, xanthan gum, seasoning and denatured starch mixture. Method for producing multi-purpose red pepper paste sauce using red pepper paste, characterized in that consisting of non-heat treatment or heat treatment and filling the container The method of claim 1, wherein the red pepper paste pulverized water is added 01 to 10 times of purified water to the red pepper paste and pulverized to a size of 45 mesh or less with a colloid mill to improve the coarse graininess of the red pepper paste. The method of claim 1, wherein the tomato paste is added 02 to 30 times to the pulverized product of red pepper paste. The spice extract of claim 1, wherein a mixture of licorice extract, bay leaf extract, clove extract, oregano extract, basil extract, rosemary extract, nutmeg extract, and whole pepper extract is mixed with red pepper paste pulverized product and tomato paste. Method for producing multi-purpose red pepper paste sauce using red pepper paste, characterized in that adding 025 to 10 times to 100 g of red pepper paste mixture mixed with red pepper paste and tomato paste to remove meju odor The method of claim 4, wherein the spice extract is Licorice extract 002-20%, and bay leaf extract 001-40 with respect to 100 g of a mixture of red pepper paste mixed with pulverized red pepper paste and tomato paste and 100 g of a mixture of red pepper paste mixed with pulverized red pepper paste and tomato paste. %, clove extract 002-50%, oregano extract 001-35%, basil extract 001- 40%, rosemary extract 001-50%, nutmeg extract 001-38%, whole pepper extract 001-40% Method of Manufacturing Multipurpose Gochujang Sauce Using The method according to claim 1, wherein xanthan gum and seasoning are mixed or xanthan gum and seasoning for 100 g of a red pepper paste mixture mixed with red pepper paste pulverized product, tomato paste, and spice extract. Method for producing a multi-purpose gochujang sauce using red pepper paste, characterized in that the modified starch is mixed and stirred at 60 to 100°C for 1-60 minutes to impart viscoelasticity According to claim 1 or 6, Xanthan gum 001- as a viscoelastic agent for 100 g of red pepper paste mixture in which red pepper paste crushed product, tomato paste and spice extract are mixed and 100 g of red pepper paste mixture in which red pepper paste crushed product, tomato paste and spice extract are mixed. 20% and modified starch 01%-50%, as seasoning sorbitol 01-100%, onion powder 01-100%, white sugar 03-150%, garlic powder 01-80%, brewed soy sauce 03-100%, white salt 01 -40%, MSG 0001-30%, nucleic acid 0001-20%, vinegar 02-200%, citric acid 01-100% are added and then stirred to give viscoelasticity. The method of claim 1, wherein for non-heat treatment, 100 g of a mixture of red pepper paste, tomato paste, spice extract, xanthan gum, seasoning and denatured starch mixed with red pepper paste powder, tomato paste, spice extract, xanthan gum, seasoning and A method for producing a multi-purpose red pepper paste sauce using red pepper paste, characterized in that 01-20% of alcohol is added to 100 g of a mixture of red pepper paste mixed with modified starch and filled into a container The red pepper paste according to claim 1, wherein a mixture of red pepper paste mixed with red pepper paste pulverized product, tomato paste, spice extract, xanthan gum, seasoning and modified starch is mixed with red pepper paste pulverized product, tomato paste, spice extract, xanthan gum, seasoning and modified starch. Method for producing a multi-purpose hot pepper paste sauce using red pepper paste, characterized in that the mixture is sterilized at 85-100°C for 1-20 minutes and then filled into a container

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