KR20210002207A - Manufacturing method for red pepper paste sauce for sashimi Bibimbab and red pepper paste sauce manufactured therefrom - Google Patents

Abstract

The present invention relates to a method for manufacturing a red pepper paste sauce for sashimi bibimbap and a red pepper paste sauce for sashimi bibimbap manufactured therefrom. When the sauce is manufactured by the method of the present invention and eaten with sashimi bibimbap, the sauce has an excellent effect in reducing the fishy smell and fishy taste of sashimi contained in sashimi bibimbap. Thus, it is possible to provide the red pepper paste sauce for sashimi bibimbap with improved sensory quality.

Description

Manufacturing method for red pepper paste sauce for sashimi bibimbap and red pepper paste sauce for sashimi bibimbap made therefrom {Manufacturing method for red pepper paste sauce for sashimi Bibimbab and red pepper paste sauce manufactured therefrom}

The present invention relates to a method for preparing a red pepper paste sauce for sashimi bibimbap and a red pepper paste sauce for sashimi bibimbap prepared therefrom.

Sauce enhances the taste and color of the dish, thus enhancing the appetite of the taster. Conventionally known sauces have been used to supplement the taste or color of most dishes, but recently, studies on sauces that can be useful not only in organoleptic properties but also nutritionally have been conducted.

Chogochujang is the most common sauce served with seafood, vegetables, and sashimi. The ingredients vary according to preference, but are mainly made by mixing red pepper paste with vinegar, sugar, and water. In particular, if you eat sashimi and chogochujang together, you can consume sashimi protein, vitamin C, vitamin A, carotene, and calcium of red pepper at the same time, so when you consume sashimi, you can maintain the unique flavor and nutritional value of red pepper paste while maintaining consumer preference. You need a source that can be met.

Bibimbap is eaten with rice with different ingredients depending on the season, and it is good for diet or healthy food because it is eaten by mixing various seasonings and vegetables in harmony. In general, rice is put in a nice bowl, and then various herbs, vegetables, meat, eggs, meat, sashimi, etc. that have been made in advance are added to it, and then mixed with a sauce based on gochujang. Most of the taste of bibimbap is in the sauce. Because it is influenced by, a source that can satisfy consumers' preference is required.

On the other hand, as a prior document related to red pepper paste sauce for sashimi bibimbap, Korean Patent No. 10-1106585 discloses red pepper paste, starch syrup, garlic, vinegar, green tea powder, sugar, cider, pepper, glacial acetic acid, ginger juice, fried whole sesame seeds, perilla oil, apples and pears. A red pepper paste sauce for sashimi bibimbap was disclosed, and Korean Patent Laid-Open Patent No. 10-2017-0085266 discloses a super red pepper paste added with aged chopped onion, lemon, ginger, and plum liquid, and the preceding paper [Kim Eun-ryang et al., Korean J Food Preserv., 14(5), 516-525, 2007] discloses super red pepper paste added with green tea extract. However, in order to improve the fishy smell and fishy taste of sashimi in the red pepper paste sauce for sashimi bibimbap, the sauce in which garlic and oleoresin capsicum are fried in olive oil and mixed with super red pepper paste has not yet been disclosed.

Korean Patent Registration No. 10-1106585, red pepper paste sauce for raw bibimbap and bibimbap containing the red pepper paste sauce, registered on January 10, 2012. Korean Patent Laid-Open Publication No. 10-2017-0085266, Chogochujang added with ripened chopped onion, lemon juice, and plum liquid, registered on July 24, 2017.

Kim Eun-ryang et al. Quality Improvement of Chogochujang Added Green Tea Extract, Korean J. Food Preserv., 14(5), 516-525, 2007.

An object of the present invention is to provide a method for preparing a red pepper paste sauce for sashimi bibimbap with improved organoleptic quality by reducing the fishy smell and fishy taste of sashimi, and a red pepper paste sauce for sashimi bibimbap prepared therefrom.

The present invention relates to a method of manufacturing a red pepper paste sauce for sashimi bibimbap,

(Step 1) mixing garlic and oleoresin capsicum in olive oil and heating to make a primary sauce;

(Step 2) cooling the primary source heated in Step 1 to a room temperature;

(Step 3) making a second sauce by mixing the first sauce prepared in the second step, water, cider, vinegar, red pepper powder, starch syrup, sugar, pepper and sesame seeds in gochujang; And

(Step 4) aging the secondary source of the third step at 0 to 5°C for 12 to 72 hours; Includes.

The first step is a step for reducing the fishy smell and taste of sashimi contained in sashimi bibimbap, and includes mixing garlic and oleoresin capsicum in olive oil and then heating. Instead of the olive oil, grapeseed oil, canola oil, etc. are not particularly limited and various types of oil may be used, but perilla oil or sesame oil with a low smoking point (corresponding to a smoking point of 110 to 140°C) is burnt when heated and the taste and aroma change. It is recommended not to use it. The garlic is preferably ground or minced garlic rather than whole garlic because the roasting time is shortened and it is easy to mix with the secondary sauce in the future.

In addition, the olive oil, garlic and oleoresin capsicum are mixed with 50 to 70 parts by weight of garlic and 0.1 to 0.5 parts by weight of oleoresin capsicum in 100 parts by weight of olive oil, and then heated at 80 to 140°C for 1 to 15 minutes. To prepare a primary sauce, and preferably heated at 90 to 130° C. for 1 to 5 minutes. However, when olive oil, garlic, and oleoresin capsicum are mixed outside the above mixing conditions, the effect of reducing the fishy smell and fishy taste of sashimi contained in sashimi bibimbap is low, which is not preferable, and the primary source is outside the above heating conditions. In the case of manufacturing, the bitter taste becomes strong due to the burning of garlic, or the organoleptic quality of the final prepared gochujang sauce is lowered, which is not preferable.

The second step is a step of cooling the primary source heated in step 1 to a temperature of room temperature, and is cooled at 15 to 25°C for 5 to 30 minutes to reach room temperature. However, if the heated primary source is not cooled, the vinegar component contained in the secondary source may be volatilized into the atmosphere by heat, which is not preferable.

The third step is 100 parts by weight of red pepper paste, 15 to 20 parts by weight of the primary sauce cooled in the second step, 5 to 15 parts by weight of water, 0.5 to 1.5 parts by weight of cider, 20 to 35 parts by weight of vinegar, 0.5 to 3 parts by weight of red pepper powder It is a step of mixing parts, 25 to 40 parts by weight of starch syrup, 20 to 35 parts by weight of sugar, 0.05 to 0.5 parts by weight of pepper, and 0.1 to 1 parts by weight of sesame. However, when the ingredients are mixed outside the above parts by weight and the secondary sauce is prepared, the effect of reducing the fishy smell and fishy taste of sashimi included in the sashimi bibimbap is low when the final prepared gochujang sauce is mixed with sashimi bibimbap and consumed, so the sensory quality is lowered. It is not desirable because it decreases.

The fourth step is a step of aging the secondary sauce prepared in step 3, and is aged for 12 to 72 hours at 0 to 5°C. However, when aging outside the above aging conditions or not aging, the ingredients are not sufficiently harmonized, so when added to sashimi bibimbap, the organoleptic quality is low, and when over aging, the taste of the sauce changes or the effect of increasing the organoleptic quality increases. It is not large and economical, so it is not preferable.

In another aspect, the present invention relates to a gochujang sauce for sashimi bibimbap prepared by the above method, and the sauce may be eaten with various types of sashimi, and is preferably eaten in addition to sashimi bibimbap.

The sashimi bibimbap includes all sashimi bibimbap using various sashimi, such as tuna, salmon, sea bream, flatfish, beef tongue, dome, squid, and hanchi.

In addition, the added amount of the raw bibimbap gochujang sauce according to the present invention may be added or decreased according to preference.

The present invention relates to a method for preparing a red pepper paste sauce for sashimi bibimbap and a red pepper paste sauce for sashimi bibimbap prepared therefrom. When the sauce is prepared by the method of the present invention and eaten with sashimi bibimbap, since the effect of reducing the fishy smell and taste of sashimi contained in sashimi bibimbap is excellent, a gochujang sauce for sashimi bibimbap with improved sensory quality can be provided.

Hereinafter, a preferred embodiment of the present invention will be described in detail. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the content introduced herein becomes thorough and complete, and is provided to sufficiently convey the spirit of the present invention to those skilled in the art.

<Example 1. Preparation of red pepper paste sauce for sashimi bibimbap>

Referring to the primary sauce mixing conditions and heating conditions in Table 1 below, minced garlic and oleoresin capsicum were mixed and fried in olive oil to prepare a primary sauce, and then cooled to room temperature.

Next, make a second sauce by mixing 18g of the primary sauce cooled in 100g of red pepper paste, 7.5g of water, 1g of cider, 26.5g of vinegar, 2g of red pepper powder, 33g of starch syrup, 26.5g of sugar, 0.1g of pepper and 0.6g of sesame seeds. By aging for 48 hours at ℃ to obtain the red pepper paste sauce for raw bibimbap of Examples 1 to 7.

Condition Primary sauce (olive oil, garlic and
Oleoresin capsicum) mixing conditions Primary source heating condition Mixing ratio Total amount (g) Heating temperature(℃) Heating time (minutes) Example 1 100:60:0.4 50 120 3 Example 2 100:60:0.1 50 120 3 Example 3 100:60:0.5 50 120 3 Example 4 100:50:0.4 50 120 3 Example 5 100:70:0.4 50 120 3 Example 6 100:60:0.4 50 100 5 Example 7 100:60:0.4 50 130 2

<Comparative Example 1. Preparation of red pepper paste sauce for comparison target sashimi bibimbap>

It was prepared as in Example 1, but Comparative Examples 1 to 7 were prepared as a red pepper paste sauce for bibimbap to be compared with reference to Table 2 below.

In particular, in the case of Comparative Example 3, unlike other examples, garlic and oleoresin capsicum were not fried in olive oil, but raw garlic and oleoresin capsicum were mixed and used to prepare a secondary sauce.

Condition Primary sauce (olive oil, garlic and
Oleoresin capsicum) mixing conditions Primary source heating condition Mixing ratio Total amount (g) Heating temperature(℃) Heating time (minutes) Comparative Example 1 100:60:0 50 120 3 Comparative Example 2 100:0:0.4 50 120 3 Comparative Example 3 0:60:0.4 50 120 3 Comparative Example 4 100:30:0.4 50 120 3 Comparative Example 5 100:100:0.4 50 120 3 Comparative Example 6 100:60:0.4 50 180 One Comparative Example 7 100:60:0.4 50 60 15

<Experimental Example 1. Sensory test>

In order to conduct a sensory test on the red pepper paste sauce for raw bibimbap of the examples and comparative examples of the present invention, 20 trained panelists performed a sensory test on each source using a 7 point scale method.

At this time, when the sauce prepared in Examples and Comparative Examples was eaten with sashimi bibimbap, if the effect of reducing the fishy smell and fishy taste of sashimi contained in sashimi bibimbap was large, it was evaluated as a high value (7 points) and reduced fishy odor and fishy taste. If there is no effect, it is evaluated with a low value (0 points) (reduction effect is very high (7 points), reduction effect is high (5 points), reduction effect is normal (3 points), reduction effect is low (1 point), no reduction effect (0) Point)), and Table 3 below shows only 1 decimal place as an average of scores evaluated by 20 people.

Condition Fishy
Reduction effect Fishy taste
Reduction effect Overall preference map Example 1 6.8 6.9 6.9 Example 2 6.6 6.3 6.5 Example 3 6.8 6.9 6.9 Example 4 6.0 6.5 6.3 Example 5 6.8 6.8 6.8 Example 6 6.3 6.3 6.3 Example 7 6.8 6.8 6.8 Comparative Example 1 2.5 3.0 2.8 Comparative Example 2 1.0 1.8 1.4 Comparative Example 3 3.6 3.8 3.7 Comparative Example 4 4.7 5.5 5.1 Comparative Example 5 4.8 5.0 4.9 Comparative Example 6 5.1 5.1 5.1 Comparative Example 7 4.5 4.6 4.6

Referring to Table 3, the red pepper paste sauce for sashimi bibimbap prepared by the method of the present invention is compared with Comparative Examples 1 to 7 prepared under different conditions from the present invention. The effect of reducing the fishy taste was excellent, and the umami taste was high due to the combination of ingredients, so it was confirmed that the sauce is excellent in sensory quality.

In particular, the red pepper paste sauce for sashimi bibimbap of the present invention reduces the fishy smell and fishy taste of sashimi compared to Comparative Examples 1 to 3 that do not include all the process of preparing the primary sauce by roasting garlic and oleoresin capsicum in olive oil It was confirmed that the effect to be remarkably excellent.

Claims (5)

(Step 1) mixing garlic and oleoresin capsicum in olive oil and then heating to make a primary sauce;
(Step 2) cooling the primary source heated in Step 1 to a room temperature;
(Step 3) making a second sauce by mixing the first sauce prepared in the second step, water, cider, vinegar, red pepper powder, starch syrup, sugar, pepper and sesame seeds in gochujang; And
(Step 4) aging the secondary source of the third step at 0 to 5°C for 12 to 72 hours;
Method for producing a red pepper paste sauce for sashimi bibimbap containing. The method of claim 1,
The first sauce of the first step is 100 parts by weight of olive oil, 50 to 70 parts by weight of garlic and 0.1 to 0.5 parts by weight of oleoresin capsicum, followed by heating. The method of claim 1,
The heating condition of the first step is a method of producing a red pepper paste sauce for sashimi bibimbap, characterized in that 1 to 15 minutes at 80 to 140 ℃. The method of claim 1,
The second source of the third step is 100 parts by weight of red pepper paste, 15 to 20 parts by weight of the primary sauce cooled in the second step, 5 to 15 parts by weight of water, 0.5 to 1.5 parts by weight of cider, 20 to 35 parts by weight of vinegar, red pepper powder 0.5 to 3 parts by weight, starch syrup 25 to 40 parts by weight, sugar 20 to 35 parts by weight, pepper 0.05 to 0.5 parts by weight and 0.1 to 1 parts by weight of sesame seeds for producing a red pepper paste sauce for sashimi, characterized in that mixing. The red pepper paste sauce for sashimi bibimbap prepared by the method of any one of claims 1 to 4.