KR20210052695A - Method for producing paprika seasoning sauce for seasoned meat - Google Patents

Abstract

The present invention relates to a method for preparing a paprika seasoning sauce and a paprika seasoning sauce prepared by the method including: (1) adding a cellulase enzyme to pulverized paprika, causing an enzymatic reaction, and performing heating and cooling to prepare a paprika enzyme decomposition product; (2) adding sugar to a primula denticulata flower and performing aging and filtration to prepare a primula ripening solution; (3) adding water to a grape cluster stem and performing extraction and filtration to prepare a grape cluster stem extract; and (4) performing heating after mixing the paprika enzyme decomposition product prepared in step (1), the primula ripening solution prepared in step (2), and the grape cluster stem extract prepared in step (3) with soy sauce, ginger, apple juice, onion juice, enoki mushroom powder, barley sprout powder, cinnamon powder, and red pepper leaf powder.

Description

Method for producing paprika seasoning sauce for seasoning meat {Method for producing paprika seasoning sauce for seasoned meat}

The present invention comprises the step of mixing and heating paprika enzyme decomposition product, Primula ripening liquid, grape stalk extract, soy sauce, ginger, apple juice, onion juice, enoki powder, sprout barley powder, cinnamon powder and red pepper leaf powder. It relates to a method of manufacturing a paprika seasoning sauce, characterized in that, and a paprika seasoning sauce prepared by the method.

Currently, pork or chicken is most commonly known, processed and cooked meat, and various types of cooking methods are used. In particular, these meats have different meat quality depending on each part, and various cooking methods are also made. As a meat cooking method used in general restaurants or homes, raw meat stored in the refrigerator is grilled on a fire plate, or grilled or steamed with various seasonings. In particular, meat sauce is used in cooking methods with various seasonings. Is used.

Seasoning ingredients used in conventional meat sauces are usually mixed with traditional seasonings such as soy sauce, salt, starch syrup, sugar, garlic, onion, ginger, sesame oil, pepper, and red pepper paste in an appropriate amount of drinking water. Such a sauce is not limited to the above-mentioned ingredients, and more kinds of seasoning are added to use the sauce. In the aging process of meat using such a sauce, when the meat to be cooked is immersed for a certain period of time using the sauce and the seasoning taste is cut into the meat, the aging process of the meat for cooking is performed.

In general, the conventional meat sauce refers to a liquid or semi-fluid seasoning that is used in combination with meat to give the taste and color of meat. Therefore, conventional meat sauces are mostly liquid sauces that contain a lot of moisture, so it is very inconvenient to package and store or distribute them, and because they are easily deteriorated when exposed to the outside, they cannot be stored for a long time at room temperature due to a short shelf life. There is this inconvenient problem, and because the ingredients used are limited, the taste and nutrition are not varied.

Paprika is a sweet pepper of the large family and its scientific name is Capsicum annuum L., and in Europe it is called sweet pepper, pimento, paprika, etc. In Korea, large fruit species that have been colored and have a bell type of 150 to 200 g are classified as paprika. Paprika has the shape of a green fruit when it is an immature fruit, but changes color to a red fruit as the fruit ripens. , Because it tastes sweet, it is mainly used as a salad or assortment of vegetables. Paprika has recently emerged as a good source of various phytochemicals such as carotenoids, ascorbic acid, tocopherol, and phenolic compounds. Due to the increase in exports, it is in the spotlight as a high-income crop in Korea.

Korean Patent Registration No. 0738658 discloses a meat seasoning sauce composition containing a propolis extract, and Korean Registration Patent No.1365964 discloses a method of preparing a meat seasoning sauce using transparent soy sauce, but the meat seasoning of the present invention It is different from the method of manufacturing paprika seasoning sauce.

The present invention was derived from the above requirements, and an object of the present invention is to prepare a seasoning sauce with excellent nutritional and palatability using paprika as a main ingredient, by optimizing paprika pretreatment, selection of subsidiary materials, processing conditions, etc. It is intended to provide a method of manufacturing a paprika seasoned sauce that can improve the meat quality and flavor of meat by improving nutritional components and having superior deep and umami taste compared to sauce.

In order to solve the above problems, the present invention comprises the steps of (1) adding a cellulase enzyme to a paprika pulverized product, followed by enzymatic reaction, heating, and cooling to prepare a paprika enzyme degradation product; (2) Primula (Primula denticulata ) adding sugar to the flowers and aging them, followed by filtering to prepare a Primula aging liquid; (3) adding water to the stems of the grapes for extraction, followed by filtering to prepare a grape stem extract; And (4) the paprika enzyme decomposition product prepared in step (1), the Primula ripening solution prepared in step (2), the grape cluster extract and soy sauce, ginger, apple juice, and onion juice prepared in step (3). , Enoki mushroom powder, sprout barley powder, cinnamon powder and red pepper leaf powder are mixed and then heated to provide a method for preparing a paprika seasoning sauce, characterized in that it is prepared.

In addition, the present invention provides a paprika seasoning sauce prepared by the above method.

The paprika seasoning sauce of the present invention has high nutritional value due to the high amount of paprika added, and uses only natural ingredients without adding any artificial colors, preservatives and seasonings. This improved, excellent palatability, it is possible to provide a paprika seasoned sauce capable of enhancing the meat quality and flavor of meat.

In order to achieve the object of the present invention, the present invention

(1) adding a cellulase enzyme to the paprika pulverized product, followed by enzymatic reaction, heating, and cooling to prepare a paprika enzyme degradation product;

(2) Primula (Primula denticulata ) adding sugar to the flowers and aging them, followed by filtering to prepare a Primula aging liquid;

(3) adding water to the stems of the grapes and extracting them, followed by filtering to prepare an extract of the stems of grapes; And

(4) the paprika enzyme decomposition product prepared in step (1), the Primula ripening solution prepared in step (2), the grape stalk extract prepared in step (3) and soy sauce, ginger, apple juice, onion juice, It provides a method for producing a paprika seasoning sauce, characterized in that it comprises the step of mixing and then heating the enoki mushroom powder, sprout barley powder, cinnamon powder, and red pepper leaf powder.

In the method for preparing a seasoned paprika sauce of the present invention, the enzyme decomposition product of paprika in step (1) is preferably enzymatically reacted at 45 to 55° C. for 10 to 14 hours after adding a cellulase enzyme to the pulverized paprika and 75 to 85 It can be prepared by heating at °C for 15 to 25 minutes and then cooling, more preferably, after adding a cellulase enzyme to the paprika crushed product, enzyme reaction at 50 °C for 12 hours, heating at 80 °C for 20 minutes, and then cooling. can do. The preparation of the enzyme decomposition product of paprika under the above conditions further enhances the deep taste and flavor, thereby further improving the palatability when preparing a seasoning sauce containing paprika as a main component.

In addition, in the method for producing a paprika seasoning sauce of the present invention, the Primula ripening liquid of step (2) is preferably added to the Primula denticulata flowers in a weight ratio of 0.8 to 1.2: 0.8 to 1.2 by weight. It can be prepared by filtration after aging at 28~32℃ for 25~35 days, more preferably adding sugar in a 1:1 weight ratio to Primula denticulata flowers and then aging at 30℃ for 30 days After filtration, it can be prepared. The preparation of Primula aging liquid under the above conditions has excellent flavor peculiar to Pro Mula, and thus it could be prepared as a aging liquid suitable for seasoning sauce production.

In addition, in the method for producing a paprika seasoning sauce of the present invention, the extract of the grape cluster stem in step (3) is preferably at 100 to 120° C. after 8 to 12 times (v/w) of water is added to the cluster of grapes. It can be prepared by filtration after extracting for 50 to 70 minutes, and more preferably, 10 times (v/w) of water is added to the stems of grapes, extracted for 60 minutes at 110° C., and then filtered. Extracting the stems of grape clusters under the above conditions has the advantage of excellent extraction yield without odor or green smell peculiar to the material.

In addition, in the method for producing a paprika seasoning sauce of the present invention, step (4) is preferably based on the total weight of the paprika seasoning sauce, based on the total weight of the paprika seasoning sauce, 76 to 80% by weight of the enzyme decomposition product of paprika, 1.8 to 2.2% by weight of Primula ripening liquid, grapes Pine tree stem extract 2.7-3.3% by weight, soy sauce 7-9% by weight, ginger 0.8-1.2% by weight, apple juice 4.5-5.5% by weight, onion juice 0.8-1.2% by weight, enoki mushroom powder 0.2-0.4% by weight, sprout barley powder After mixing 0.4 to 0.6% by weight, 0.15 to 0.25% by weight of cinnamon powder and 0.8 to 1.2% by weight of red pepper leaf powder, it can be heated at 85 to 95°C for 5 to 15 minutes, more preferably based on the total weight of the paprika seasoning sauce As, paprika enzyme decomposition product 78% by weight, Primula ripening solution 2% by weight, grape stalk extract 3% by weight, soy sauce 8% by weight, ginger 1% by weight, apple juice 5% by weight, onion juice 1% by weight, enoki mushroom powder 0.3 After mixing weight%, sprout barley powder 0.5% by weight, cinnamon powder 0.2% by weight, and pepper leaf powder 1% by weight, it can be heated for 10 minutes at 90 ℃. To prepare a sauce by mixing the ingredients in the same type and ratio as described above, it is possible to satisfy consumers' preferences by providing excellent taste and flavor to consumers. In addition, there is an advantage in that it is possible to manufacture seasoned meat with excellent texture by removing the unique smell and smelly smell of meat and softening the meat quality. In addition, by heating under the same conditions as described above, it was possible to prepare a sauce in which the taste and aroma of the ingredients are well harmonized.

The method for producing a seasoned paprika sauce of the present invention, more specifically

(1) adding a cellulase enzyme to the paprika pulverized product, followed by enzymatic reaction at 45 to 55°C for 10 to 14 hours, heating at 75 to 85°C for 15 to 25 minutes, and cooling to prepare a paprika enzyme decomposition product;

(2) Primula (Primula denticulata ) adding sugar in a weight ratio of 0.8 to 1.2: 0.8 to 1.2, and then aging for 25 to 35 days at 28 to 32 ℃ filtered to prepare a Primula ripening liquid;

(3) adding 8 to 12 times (v/w) water to the stems of the grapes, extracting for 50 to 70 minutes at 100 to 120°C, and filtering to prepare a grape stem extract; And

(4) Based on the total weight of the paprika seasoning sauce, 76 to 80% by weight of the enzyme decomposition product of paprika prepared in step (1), 1.8 to 2.2% by weight of the Primula ripening solution prepared in step (2), the (3) The prepared grapefruit stem extract of the step 2.7-3.3% by weight and 7-9% by weight of soy sauce, 0.8-1.2% by weight of ginger, 4.5-5.5% by weight of apple juice, 0.8-1.2% by weight of onion juice, 0.2-0.4% by weight of enoki powder %, sprout barley powder 0.4~0.6% by weight, cinnamon powder 0.15~0.25% by weight, and pepper leaf powder 0.8~1.2% by weight, and then heating at 85~95℃ for 5~15 minutes,

More specifically

(1) adding a cellulase enzyme to the ground paprika, followed by enzymatic reaction at 50° C. for 12 hours, heating at 80° C. for 20 minutes, and cooling to prepare a paprika enzyme digest;

(2) Primula (Primula denticulata ) adding sugar to the flowers in a 1:1 weight ratio, aging at 30°C for 30 days, and filtering to prepare a Primula aging solution;

(3) adding 10 times (v/w) water to the stems of grapes, extracting them at 110° C. for 60 minutes, and then filtering them to prepare a extracts of the stems of grapes; And

(4) Based on the total weight of the paprika seasoning sauce, 78% by weight of the enzyme decomposition product of paprika prepared in step (1), 2% by weight of the Primula ripening solution prepared in step (2), prepared in step (3) Grape stalk extract 3% by weight and soy sauce 8% by weight, ginger 1% by weight, apple juice 5% by weight, onion juice 1% by weight, enoki mushroom powder 0.3% by weight, sprout barley powder 0.5% by weight, cinnamon powder 0.2% by weight and red pepper leaves After mixing 1% by weight of the powder, it may include heating at 90° C. for 10 minutes.

The present invention also provides a paprika seasoning sauce prepared by the above method. The seasoning sauce may be used for seasoning meat, and the meat may be chicken, duck, pork, beef or horse meat, and more preferably chicken, but is not limited thereto.

Hereinafter, preparation examples and examples of the present invention will be described in detail. However, the following Preparation Examples and Examples are only illustrative of the present invention, and the content of the present invention is not limited to the following Preparation Examples and Examples.

Preparation Example 1. Seasoned paprika sauce

(1) After soaking 10 kg of paprika in water with baking soda for 30 minutes, take it out, wash it with running water, remove the spigot and seeds of the paprika, and grind it in a mixer to prepare.

(2) After 5% of cellulase enzyme was added to the ground paprika prepared in step (1), the enzyme was reacted at 50° C. for 12 hours, heated at 80° C. for 20 minutes, and then cooled to room temperature (20 to 25° C.). An enzyme digest was prepared.

(3) Primula (Primula denticulata ) After adding sugar in a 1:1 weight ratio to flowers, it was aged at 30°C for 30 days and filtered to prepare a Primula aging solution.

(4) After 10 times (v/w) of purified water was added to the stems of the grapes, the extracts were extracted at 110° C. for 1 hour and then filtered to prepare a extracts of the stems of the grapes.

(5) 78% by weight of the paprika enzyme decomposition product prepared in step (2), 2% by weight of the Primula ripening solution prepared in step (3), 3% by weight of the grape cluster stem extract prepared in step (4), and A mixture of 8% by weight of soy sauce, 1% by weight of minced ginger, 5% by weight of apple juice, 1% by weight of onion juice, 0.3% by weight of enoki powder, 0.5% by weight of sprout barley powder, 0.2% by weight of cinnamon powder, and 1% by weight of red pepper leaf powder Then, it was heated at 90° C. for 10 minutes.

Comparative Example 5. Paprika seasoning sauce

(1) After soaking 10 kg of paprika in water with baking soda for 30 minutes, take it out, wash it with running water, remove the paprika's head and seeds, and grind it in a mixer.

(2) The paprika pulverized product prepared in step (1) was heated at 80°C for 20 minutes, and then cooled to room temperature (20-25°C) to prepare.

(3) Primula (Primula denticulata ) After 10 times (v/w) of purified water was added to the flowers, extracted at 110° C. for 1 hour, and filtered to prepare a Primula extract.

(4) After 10 times (v/w) of purified water was added to the stems of the grapes, the extract was extracted at 80° C. for 3 hours and then filtered to prepare a extract of the stems of the grapes.

(5) 78% by weight of the paprika enzyme decomposition product prepared in step (2), 2% by weight of the Primula ripening solution prepared in step (3), 3% by weight of the grape cluster stem extract prepared in step (4), and Mixing soy sauce 8% by weight, minced ginger 1% by weight, apple juice 5% by weight, onion juice 1% by weight, enoki mushroom powder 0.3% by weight, sprout barley powder 0.5% by weight, cinnamon powder 0.2% by weight, and red pepper leaf powder 1% by weight Then, it was heated at 90° C. for 30 minutes.

Experimental Example 1. Acceptance evaluation

20 g of each seasoning sauce was added to 100 g of unseasoned chicken breast and cooked in a frying pan, and purified water (20±2℃) and a spit cup were provided to rinse the mouth between the sample and the sample. Therefore, before evaluating the sample, it was conducted after sufficiently rinsing the mouth 2-3 times in order to reduce confusion with the entire sample and deterioration of sensation according to the characteristics of the sample.

The evaluation was conducted in a 1:1 interview with the consumer panel to avoid being influenced by the opinions of others, and the aroma, taste, and overall preference were evaluated using a 10-point scale, with 1 point being very bad and 10 being very good. I did.

Example 1. Evaluation of palatability of paprika seasoning sauce according to the type of ingredients

The paprika seasoning sauce prepared by the method of Preparation Example 1 and the paprika seasoning sauce were prepared by the method of Preparation Example 1, but when mixing in step (5), the paprika seasoning sauce prepared by mixing with the material types shown in Table 1 below ( Acceptance was evaluated with Comparative Examples 1 and 2).

Mixing ratio of seasoned paprika sauce according to the type of ingredients (wt%) Material type Manufacturing Example 1 Comparative Example 1 Comparative Example 2 Paprika enzyme digest 78 78 78 Primula ripening liquid 2 × 5 Grape stem extract 3 5 × Soy sauce 8 8 8 Chopped ginger One One One Apple juice 5 5 5 Onion juice One One One Enoki mushroom powder 0.3 0.8 1.3 Sprout barley powder 0.5 × 0.5 Cinnamon powder 0.2 0.2 0.2 Red pepper leaf powder One One ×

As a result, it was confirmed that the chicken breast cooked with the paprika seasoning sauce of Preparation Example 1 showed a high score in flavor, taste and overall acceptability compared to the chicken breast using the seasoning sauce of Comparative Examples. Therefore, in the manufacture of paprika seasoning sauce, all 11 ingredients such as paprika enzyme decomposition product, Primula ripening liquid, grape stalk extract, soy sauce, ginger, apple juice, onion juice, enoki mushroom powder, sprout barley powder, cinnamon powder and red pepper leaf powder are used. It was confirmed that the preference can be further improved compared to using only a part of the material.

Evaluation of the palatability of paprika seasoning sauce according to the type of ingredients division incense flavor Overall preference Manufacturing Example 1 8.5±0.8 9.2±0.6 9.0±0.8 Comparative Example 1 7.0±0.6 7.2±1.0 7.0±1.0 Comparative Example 2 7.2±0.2 6.8±0.8 7.2±0.8

Example 2. Evaluation of the palatability of paprika seasoning sauce according to the mixing ratio of ingredients

The paprika seasoning sauce prepared by the method of Preparation Example 1 and the paprika seasoning sauce were prepared by the method of Preparation Example 1, but when mixing in step (5), a paprika seasoning sauce prepared by mixing with the material types shown in Table 1 below And evaluated the acceptability.

Mixing ratio of seasoned paprika sauce according to the mixing ratio of ingredients (% by weight) Material type Manufacturing Example 1 Comparative Example 3 Comparative Example 4 Paprika enzyme digest 78 72 84 Primula ripening liquid 2 4 One Grape stem extract 3 5 One Soy sauce 8 10 5 Chopped ginger One 0.5 1.5 Apple juice 5 6.5 3 Onion juice One 0.5 1.5 Enoki mushroom powder 0.3 0.1 0.8 Sprout barley powder 0.5 0.8 0.2 Cinnamon powder 0.2 0.1 0.5 Red pepper leaf powder One 0.5 1.5

As a result, chicken breasts cooked with the paprika seasoning sauce of Preparation Example 1 showed higher scores in flavor, taste, and overall preference compared to chicken breasts using the paprika seasoned sauce of Comparative Examples 3 and 4, and the ingredients under the conditions of Preparation Example 1 It was confirmed that the taste and aroma of the ingredients were well harmonized to prepare the seasoning sauce by mixing them.

Evaluation of the palatability of paprika seasoning sauce according to the ingredient mixing ratio division incense flavor Overall preference Manufacturing Example 1 8.5±0.8 9.2±0.6 9.0±0.8 Comparative Example 3 7.4±0.4 8.2±0.8 8.0±0.2 Comparative Example 4 7.0±0.2 7.6±0.4 7.4±0.4

Example 3. Evaluation of palatability of paprika seasoning sauce according to manufacturing conditions

The results of evaluating the acceptability with the paprika seasoning sauce of Preparation Example 1 and Comparative Example 5 are shown in Table 5 below. As a result, compared to the paprika seasoning sauce of Comparative Example 5, chicken breasts using the paprika seasoning sauce of Preparation Example 1 showed higher scores in aroma, taste, and overall acceptability. Therefore, it was confirmed that the palatability could be further improved by preparing a paprika seasoning sauce by preparing and heating a paprika enzyme digestion product, a Primula ripening solution, and a grape stalk extract under the same conditions as in Preparation Example 1.

Evaluation of the palatability of paprika seasoning sauce according to the ingredient mixing ratio division incense flavor Overall preference Manufacturing Example 1 8.5±0.8 9.2±0.6 9.0±0.8 Comparative Example 5 7.6±0.2 8.4±0.6 7.8±0.6

Claims (4)

(1) adding a cellulase enzyme to the paprika pulverized product, followed by enzymatic reaction, heating, and cooling to prepare a paprika enzyme lysate;
(2) Primula (Primula denticulata ) adding sugar to the flowers and aging them, followed by filtering to prepare a Primula aging liquid;
(3) adding water to the stems of the grapes for extraction, followed by filtering to prepare a grape stem extract; And
(4) the paprika enzyme decomposition product prepared in step (1), the Primula ripening solution prepared in step (2), the grape stalk extract prepared in step (3) and soy sauce, ginger, apple juice, onion juice, A method for producing a paprika seasoning sauce, comprising mixing and then heating enoki mushroom powder, sprout barley powder, cinnamon powder, and red pepper leaf powder. The method of claim 1, wherein the mixing in the step (4) is based on the total weight of the paprika seasoning sauce, based on the total weight of the paprika seasoning sauce, paprika enzyme digestion product 76 to 80% by weight, Primula ripening solution 1.8 to 2.2% by weight, grape stalk extract 2.7 to 3.3% by weight , Soy sauce 7-9 wt%, ginger 0.8-1.2 wt%, apple juice 4.5-5.5 wt%, onion juice 0.8-1.2 wt%, enoki mushroom powder 0.2-0.4 wt%, sprout barley powder 0.4-0.6 wt%, cinnamon powder Method for producing a paprika seasoning sauce, characterized in that mixing 0.15 to 0.25% by weight and 0.8 to 1.2% by weight of red pepper leaf powder. The method of claim 2,
(1) adding a cellulase enzyme to the paprika pulverized product, followed by enzymatic reaction at 45 to 55°C for 10 to 14 hours, heating at 75 to 85°C for 15 to 25 minutes, and cooling to prepare a paprika enzyme decomposition product;
(2) Primula (Primula denticulata ) adding sugar in a weight ratio of 0.8 to 1.2: 0.8 to 1.2, and then aging for 25 to 35 days at 28 to 32 ℃ filtered to prepare a Primula ripening liquid;
(3) adding 8 to 12 times (v/w) water to the stems of the grapes, extracting for 50 to 70 minutes at 100 to 120°C, and filtering to prepare a grape stem extract; And
(4) Based on the total weight of the paprika seasoning sauce, 76 to 80% by weight of the enzyme decomposition product of paprika prepared in step (1), 1.8 to 2.2% by weight of the Primula ripening solution prepared in step (2), the (3) The prepared grapefruit stem extract of the step 2.7-3.3% by weight and 7-9% by weight of soy sauce, 0.8-1.2% by weight of ginger, 4.5-5.5% by weight of apple juice, 0.8-1.2% by weight of onion juice, 0.2-0.4% by weight of enoki powder %, sprout barley powder 0.4~0.6% by weight, cinnamon powder 0.15~0.25% by weight, and pepper leaf powder 0.8~1.2% by weight and then heating at 85~95℃ for 5~15 minutes. Method for producing a paprika seasoning sauce. The paprika seasoning sauce prepared by the method of any one of claims 1 to 3.