KR20220075127A - Spicy sauce composition using strawberries and method for manufacturing the same - Google Patents

Abstract

The hot sauce composition according to the present invention comprises: a first step of preparing strawberry syrup by mixing strawberries and pickled sauce in a mass ratio of 1: 0.5-2; a second step of first low-temperature aging the strawberry syrup prepared in the first step at 1 to 10° C. for 10 to 15 days; A third step of preparing a spicy sauce by mixing red pepper powder, cheongyang red pepper powder, garlic, red pepper paste, and flavored soy sauce; a fourth step of stirring the strawberry syrup aged in the second step and the spicy sauce prepared in the third step at a mass ratio of 1: 2-4; and a fifth step of secondary low temperature aging for 5 to 10 days at 1 to 10° C. after the fourth step.
The hot sauce composition according to the present invention contains a strawberry pickle, that is, strawberry syrup, which adds a sweet taste to remove the bitter taste of the hot sauce. can keep
In addition, the hot sauce according to the present invention may have a mild spicy taste rather than an irritating spicy taste.
In addition, the spicy sauce according to the present invention has excellent nutritional components and can be easily and deliciously consumed by people of all ages and genders.
In addition, the hot sauce according to the present invention can be applied to all dishes using conventional red pepper paste, and has a soft sweetness on its own, so that the use of sugar can be reduced.

Description

Spicy sauce composition using strawberries and method for manufacturing the same}

The present invention relates to a hot sauce composition and a method for preparing the same, and more particularly, to a hot sauce composition containing processed strawberries to add a sweet taste to remove the bitter taste of the hot sauce, and to mix red pepper particles and strawberries during cooking. It has good color and color and can maintain flavor and flavor, so it not only has a mild spicy taste instead of a pungent spicy taste, but also has excellent nutritional content. it's about

The function and importance of food is changing according to the times and needs. Accordingly, the importance of providing energy necessary for life, which is a general function of food, and supply of nutrients necessary for growth and maintenance of the human body is decreasing, but sensory factors 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 nutritional supply to the direction of giving pleasure. It plays an important role.

Sauce is a kind of seasoning that mixes various ingredients to make it go well with food, and thousands of species are known as liquid or semi-fluid seasonings that have been used to flavor and color dishes.

However, research on spicy sauce is not widely conducted, and there is a limit to directly applying to various types of food with only Korean traditional spicy sauce, Gochujang. there was. Therefore, in general, in the case of the preparation of spicy seasoning, red pepper powder, minced garlic, ginger, etc. are appropriately mixed with red pepper paste, and the seasoning is aged for several days to prepare the seasoning. In addition, in order to control the spiciness, the spiciness of the seasoning is adjusted according to the amount of red pepper powder. However, in order to remove the odor of the ingredients, a process of additionally adding garlic, soybean paste, etc. is required, and it is not easy to control the spicy taste.

Therefore, it is expected that if a method for preparing a sauce that removes the odor of ingredients and increases spiciness while increasing the flavor of the ingredients at the same time to increase the overall taste of food is provided, it is expected to be widely applied in related fields.

As food menus diversify, the consumption of sauce, a type of seasoning, is rapidly increasing. Chicken sauce, which is enjoyed by many consumers, has also been developed and marketed with many sauces, and although commercially available chicken sauce may vary depending on the difference in ingredients and content, it is commonly divided into sweet and spicy based on the difference in taste. The level of spiciness varies from mildly spicy to very spicy enough to give a strong tongue irritation. In general, chicken sauce with a weak spiciness uses regular red pepper powder, while chicken sauce with a strong spiciness uses cheongyang pepper and/or chili, and an appropriate amount of capsicum (capsaicin extract concentrate) is added to add spiciness. combine

Korean Patent Application Laid-Open No. 10-2005-0117447 contains 6 wt% to 22 wt% of cheongyang pepper and/or chili powder having a particle size of 3 mm to 6 mm, and 0.2 wt% to 1.3 wt% of capsicum Bulgochu sauce composition of strong spicy taste prepared by mixing with It is revealed that the specific size of the powder particles is only to enhance the visual effect, and the addition of capsicum has the purpose of doubling the efficacy of red pepper and improving the flavor. In addition, for flavor, 20 to 50% by weight of starch syrup and refined sugar, 3% to 15% by weight of seasonings such as minced garlic, and other appropriate amounts of acidulants and seasonings are blended. These are ingredients commonly used in seasonings. , When refined sugar or starch syrup is directly contained, there is a problem that the sweetness of the food is excessive and the balance of the whole food is disturbed.

Korean Patent No. 10-1162652 discloses a method for producing a spicy barbecue sauce. Cinnamon powder, smoked flavor powder, oleoresin paprika, and oleo are added to tomato ketchup, red pepper paste, and red pepper powder to give a unique taste and aroma to barbecue. Various ingredients such as resin capsicum, pepper, and mesquite flavor are added in an appropriate amount, but if cinnamon or smoke flavor is added to give a characteristic barbecue flavor, the use of the sauce is limited. There is a problem of falling off.

The sauce composition of the prior art may be able to partially satisfy the desire of consumers who prefer spicy taste. However, the spiciness of the sauce has a different depth of taste depending on the recipe, and there is a limit to attracting the taste of sensitive consumers just by using cheongyang pepper, chili, gochujang and/or capsicum, which are raw materials for spicy taste. When artificial spicy taste is added, such as Queum, it does not go well with Korean food and can not be enjoyed by people of all ages, so the usability is significantly reduced.

[Prior art literature]

Korean Patent Publication No. 10-2005-0117447

Korean Patent Registration No. 10-1162652

In consideration of the problems of the prior art, the present invention prepares a spicy sauce composition containing processed strawberries, adds a sweet taste, removes the bitter taste of the spicy sauce, and when cooking, red pepper particles and strawberries harmonize with color, color, and flavor It is an object of the present invention to provide a spicy sauce composition that can be easily and deliciously consumed by all people of all ages, regardless of age or gender, as well as having a mild spicy taste instead of a pungent spicy taste because it can maintain the flavor and spiciness, and also a method for preparing the same.

In consideration of the problems of the prior art, the present invention comprises: a first step of preparing strawberry syrup by mixing strawberries and pickled sauce in a mass ratio of 1: 0.5 to 2; a second step of first low-temperature aging the strawberry syrup prepared in the first step at 1 to 10° C. for 10 to 15 days; A third step of preparing a spicy sauce by mixing red pepper powder, cheongyang red pepper powder, garlic, red pepper paste, and flavored soy sauce; a fourth step of stirring the strawberry juice aged in the second step and the spicy sauce prepared in the third step at a mass ratio of 1: 2-4; and a fifth step of secondary low temperature aging for 5 to 10 days at 1 to 10° C. after the fourth step; provides a method for producing a hot sauce composition comprising a.

The pickled sugar sauce may be prepared by mixing sugar, oligosaccharide, and honey in a mass ratio of 5-7: 2-4: 1.

The spicy sauce may be prepared by mixing 90-100 parts by weight of Cheongyang red pepper powder, 30-40 parts by weight of garlic, 90-100 parts by weight of red pepper paste, and 20-30 parts by weight of soy sauce based on 100 parts by weight of red pepper powder.

The soy sauce may be prepared including earth salt and crab extract.

The earth salt was added 3 to 4 parts by weight based on 100 parts by weight of soy sauce.

The earth salt may be prepared by forming brine of the East Sea with a brine having a salinity of 15% or more, and heating the brine at a temperature of 80 to 100 ° C. for 10 to 12 hours.

The snow crab extract is prepared by washing and drying the snow crab, separating the snow crab shells and the flesh, cutting only the snow crab shells into lumps, putting them in a mesh net together with shiitake and olive leaves, and brewing them in soy sauce for 3 to 5 hours. .

The snow crab extract is preferably prepared by brewing 10 to 15 parts by weight of snow crab shells, 10 to 15 parts by weight of shiitake, and 2 to 5 parts by weight of olive leaves, based on 100 parts by weight of soy sauce.

The present invention also provides a hot sauce composition prepared by the manufacturing method according to the present invention.

The hot sauce composition according to the present invention contains sugar pickling using strawberries, that is, strawberry syrup, which adds a sweet taste to remove the bitter taste of spicy sauce. can keep

In addition, the hot sauce according to the present invention may have a mild spicy taste rather than an irritating spicy taste.

In addition, the spicy sauce according to the present invention has excellent nutritional components and can be easily and deliciously consumed by people of all ages and genders.

In addition, the hot sauce according to the present invention can be applied to all dishes using conventional red pepper paste, and has a soft sweetness on its own, so that the use of sugar can be reduced.

1 is a flowchart of a method for manufacturing a hot sauce composition according to an embodiment of the present invention.
2 is a photograph of a spicy sauce containing aged strawberry syrup prepared according to Example 1 of the present invention.
3 is a photograph of spicy sauce prepared according to Comparative Example 1 of the present invention.
4 is a photograph of spicy sauce prepared according to Comparative Example 2 of the present invention.

Hereinafter, the present invention will be described in detail. In describing the present invention, detailed descriptions of related known configurations or functions may be omitted.

The terms or words used in the present specification and claims are not limited to a conventional or dictionary meaning, but should be interpreted as meanings and concepts consistent with the technical matters of the present invention.

The embodiments described in this specification and the configurations shown in the drawings are preferred embodiments of the present invention, and do not represent all of the technical spirit of the present invention, so there are various equivalents and modifications that can be substituted for them at the time of the present application there may be

In addition, unless there are other definitions in technical terms and scientific terms used in the present invention, those of ordinary skill in the art to which this invention belongs have the meanings commonly understood, and in the following description and accompanying drawings, Descriptions of known functions and configurations that may unnecessarily obscure the subject matter will be omitted.

In addition, the singular form of a term used in the present invention may be interpreted as including a plural form unless otherwise indicated.

In addition, in the present invention, the unit of % used unambiguously without special mention means % by weight.

The present invention has been devised to solve the above problems, and an object of the present invention is to prepare a hot sauce composition containing processed strawberries to add sweet taste to remove the bitter taste of hot sauce, and to Strawberry has good color and color and can maintain flavor and flavor, so it can have a mild spicy taste rather than a pungent spicy taste, and also a spicy sauce composition that can be easily and deliciously consumed by all people of all ages and genders with excellent nutritional content, and its To provide a manufacturing method.

The method for preparing the hot sauce composition according to the present invention is as follows.

First, strawberry syrup is prepared by mixing strawberries and pickled sugar sauce in a mass ratio of 1: 0.5-2.

Strawberries can be used on the day of cultivation or slightly soft after a few days. Before mixing with pickled sauce, they are washed with vinegar, rinsed in running water, and dried naturally. For reference, strawberries are a special product from the Goryeong area.

The pickled sugar sauce is preferably prepared by mixing sugar, oligosaccharide and honey in a mass ratio of 5-7: 2-4: 1, more preferably 6:3:1.

Here, sugar and oligosaccharides are properly blended to create a soft sweetness when blended with strawberries, and to give a beautiful luster to the color.

When the ratio of honey in the pickled sauce is excessively high, the unique flavor of honey spreads throughout the sauce and may have a sense of rejection.

The strawberry syrup is first aged at a low temperature for 10-15 days at 1-10°C to maximize the flavor of the strawberry syrup.

If it is aged below the lower limit of the above temperature and time, the strawberry and the pickled sauce do not harmonize and separate, and there is a problem that the blue is not manufactured properly and the flavor is lowered. There may be a problem with flavor loss.

Additionally, during the aging period, direct sunlight should be avoided and strong impact should be avoided.

Next, a spicy sauce is prepared by mixing red pepper powder, cheongyang red pepper powder, garlic, red pepper paste, and flavored soy sauce.

The spicy sauce may be prepared by mixing 90-100 parts by weight of Cheongyang red pepper powder, 30-40 parts by weight of garlic, 90-100 parts by weight of red pepper paste, and 20-30 parts by weight of soy sauce based on 100 parts by weight of red pepper powder.

The garlic is peeled, washed, dried naturally, and then ground and used.

The soy sauce may be prepared including earth salt and crab extract.

The earth salt was added in 3 to 4 parts by weight based on 100 parts by weight of soy sauce, and most preferably 3.5 parts by weight may be added.

The earth salt may be prepared by forming brine of the East Sea with a brine having a salinity of 15% or more, and heating the brine at a temperature of 80 to 100 ° C. for 10 to 12 hours.

The snow crab extract is prepared by washing and drying the snow crab, separating the snow crab shells and the flesh, cutting only the snow crab shells into lumps, putting them in a mesh net together with shiitake and olive leaves, and brewing them in soy sauce for 3 to 5 hours. .

After that, it is preferable to remove the brewed mesh so that only the crab extract is contained in the soy sauce to prepare flavored soy sauce.

The snow crab extract is preferably brewed by adding 10 to 15 parts by weight of snow crab shells, 10 to 15 parts by weight of shiitake and 2 to 5 parts by weight of olive leaves based on 100 parts by weight of soy sauce.

The snow crab shell is preferably cut to 7 ~ 15 cm so as not to pass through the mesh. Here, if the crab shells are excessively pulverized enough to pass through the mesh, the soy sauce may become cloudy and the bitter taste may be reflected. While the meat is also cooked for 3 to 5 hours, the flesh particles enter the soy sauce and can reflect the bitter taste and fishy taste. desirable.

The chives are like cucumbers of the sea, so if turmeric is brewed together during the production of seasoned soy sauce, it can give a cool taste like cucumbers and enhance the deep taste and umami of flavored soy sauce.

The olive leaf can catch the peculiar fishy smell and miscellaneous smell of the crab shell.

The aged strawberry syrup and the prepared spicy sauce are stirred at a mass ratio of 1:2-4.

When the aged strawberry syrup is mixed below the lower limit, there is a problem in that the prepared spicy sauce composition does not have a mild sweetness and the flavor is remarkably reduced.

Finally, the hot sauce composition is prepared by secondary low temperature aging for 5 to 10 days at 1 to 10°C.

Here, through the second low-temperature aging process, the flavor and taste of strawberry blueberry and spicy sauce harmonize and a soft sweetness is formed. In general, when fermented sauce such as red pepper paste is produced, it is aged at a temperature close to room temperature to enhance its umami taste.

However, the hot sauce composition according to the present invention was subjected to the first and second low-temperature aging processes to impart a mild spicy taste, sweetness, and flavor.

Although the spicy sauce composition according to the present invention has excellent taste by itself, it can be used in all kinds of dishes such as stir-fried dishes using red pepper paste, maeuntang, and ssambap, and can further enhance the flavor of the dishes.

The hot sauce composition according to the present invention contains sugar pickling using strawberries, that is, strawberry syrup, which adds a sweet taste to remove the bitter taste of spicy sauce. can keep

In addition, the hot sauce according to the present invention may have a mild spicy taste rather than an irritating spicy taste.

In addition, the spicy sauce according to the present invention has excellent nutritional components and can be easily and deliciously consumed by people of all ages and genders.

In addition, the hot sauce according to the present invention can be applied to all dishes using conventional red pepper paste, and has a soft sweetness on its own, so that the use of sugar can be reduced.

Hereinafter, the present invention will be described in more detail through examples. These examples are only for illustrating the present invention in more detail, and it is obvious to those of ordinary skill in the art that the scope of the present invention is not limited by these examples according to the gist of the present invention. .

Example 1

(1) Manufacture of strawberry syrup

Prepared by washing 1 kg of strawberries in vinegar water after 3 days of cultivation, rinsing in running water, drying naturally, and mixing sugar, oligosaccharide, and honey in a mass ratio of 60:30:10 to make about 1 kg of pickled sugar sauce. Prepare.

Strawberry syrup was prepared by mixing naturally-dried strawberries and pickled sugar sauce in a 1:1 ratio, and then aging at a low temperature for 2 weeks at about 4°C.

(2) Manufacture of spicy sauce

First, a flavored soy sauce containing a snow crab extract brewed using earth salt and snow crab shells prepared by heating brine from the East Sea, that is, water with a salinity of 15% or more at 100° C. for 10 hours, is prepared.

Specifically, the snow crab extract removes impurities such as dirt from the snow crab in running water with a brush, washes it clean, wipes the water off, and air-dries it so that it is completely dry. After that, separate the snow crab shells and the flesh, and cut the snow crab shells by tapping them into about 7cm pieces. 13 parts by weight of snow crab shells, 13 parts by weight of shiitake, and 4 parts by weight of olive leaves, based on 100 parts by weight of soy sauce, are put into a mesh mesh and put into the soy sauce and brewed for 4 hours.

Earth salt was added in 3.5 parts by weight based on 100 parts by weight of soy sauce.

Next, peel the garlic, wash it under running water, dry it naturally, and grind it with a blender. Red pepper powder, Cheongyang pepper powder, and red pepper paste were commercially available products.

A spicy sauce is prepared by mixing red pepper powder, Cheongyang red pepper powder, garlic, red pepper paste, and seasoned soy sauce in a mass ratio of 20:20:8:20:5.

(3) Preparation of hot sauce composition

Strawberry juice and spicy sauce prepared in (1) and (2) were mixed in a mass ratio of 30:70 and then aged at about 5 ° C. for 1 week at a second low temperature to prepare a spicy sauce composition (see FIG. 2).

Comparative Example 1

Strawberry syrup was not added in Example 1, and the rest of the conditions were the same (refer to FIG. 3).

Comparative Example 2

Strawberry syrup was not aged in Example 1, and the remaining conditions were prepared in the same manner (see FIG. 4).

Evaluation Example 1 Sensory Evaluation

In order to observe the sensory characteristics of the hot sauce composition according to the present invention, the following sensory tests were performed using the hot sauce compositions prepared in Examples 1 to 2, respectively.

The sensory test was conducted on a 5-point scale (5 points: very good, 4 points: good, 3 points: average, 2 points) targeting 20 panelists (10 males and females each) with more than 5 years of sensory testing experience in the food-related field. : slightly bad, 1 point: bad). As for the sensory test items, a total of five sensory items such as taste, color, flavor, preference, and harmony with food were evaluated.

Example 1 Comparative Example 1 Comparative Example 2 taste 4.5 1.5 2.4 color 4.8 1.8 3.8 zest 4.4 1.3 2.6 symbol 4.6 2.8 3.1 match with cooking 4.7 2.7 2.1

As shown in Table 1 above, Example 1 prepared according to the present invention received excellent evaluations in the evaluation of taste, color, flavor, preference, and culinary harmony. For reference, cooking and matching is the average of the scores recorded by the panelists while preparing fried dishes and ssambap for 7 to 10 days.

Example 1, prepared according to the present invention, was evaluated as having excellent taste and aroma, especially umami, and excellent compatibility with other dishes by drawing out a soft sweetness after aging again by mixing strawberry syrup and spicy sauce. received

For reference, in Comparative Example 2, it was confirmed that the taste and flavor were not as excellent as in the present invention by mixing the strawberry juice immediately without ripening, and it was confirmed that the texture was rough, and in particular, it was significantly inferior in matching with dishes.

Although strawberries were also mixed in Comparative Example 2, it was confirmed that the efficacy was reduced if the pickled sauce and the aging process prepared by the specific method proposed in the present invention were not performed.

In Comparative Example 1, it was evaluated as having no characteristic because it had the previously used taste, color and flavor, and it was evaluated that there was a problem of excessive saltiness because it did not feel umami and relatively sweet.

As described above, preferred embodiments of the present invention have been disclosed in the present specification and drawings, and although specific terms are used, these are only used in a general sense to easily explain the technical content of the present invention and help the understanding of the present invention. , it is not intended to limit the scope of the present invention.

It will be apparent to those of ordinary skill in the art to which the present invention pertains that other modifications based on the technical spirit of the present invention can be implemented in addition to the embodiments disclosed herein.

Claims (8)

A first step of preparing strawberry syrup by mixing strawberries and pickled sauce in a mass ratio of 1: 0.5-2;
a second step of first low-temperature aging the strawberry syrup prepared in the first step at 1 to 10° C. for 10 to 15 days;
A third step of preparing a spicy sauce by mixing red pepper powder, cheongyang red pepper powder, garlic, red pepper paste, and flavored soy sauce;
a fourth step of stirring the strawberry syrup aged in the second step and the spicy sauce prepared in the third step at a mass ratio of 1: 2-4; and
A method of producing a hot sauce composition, including; a fifth step of secondary low temperature aging for 5 to 10 days at 1 to 10° C. after the fourth step.
The method of claim 1,
The method for producing a hot sauce composition, characterized in that the pickled sauce is prepared by mixing sugar, oligosaccharide and honey in a mass ratio of 5-7:2-4:1.
4. The method of claim 3,
The spicy sauce is prepared by mixing 90-100 parts by weight of Cheongyang red pepper powder, 30-40 parts by weight of garlic, 90-100 parts by weight of red pepper paste, and 20-30 parts by weight of soy sauce based on 100 parts by weight of red pepper powder. A method for preparing a sauce composition.
The method of claim 1,
The spicy soy sauce is a method of producing a hot sauce composition, characterized in that it is prepared by including earth salt and crab extract.
5. The method of claim 4,
The method for producing a hot sauce composition, characterized in that the earth salt is prepared by forming brine of the East Sea with a brine having a salinity of 15% or more, and heating the brine at a temperature of 80 to 100 ° C. for 10 to 12 hours.
5. The method of claim 4,
The snow crab extract is prepared by washing and drying the snow crab, separating the snow crab shells and the flesh, cutting only the snow crab shells into lumps, putting them in a mesh network together with shiitake and olive leaves, and brewing them in the soy sauce for 3 to 5 hours. A method for producing a hot sauce composition, characterized in that
7. The method of claim 6,
The method for producing a hot sauce composition, characterized in that the snow crab extract is prepared by brewing 10 to 15 parts by weight of snow crab shells, 10 to 15 parts by weight of shiitake, and 2 to 5 parts by weight of olive leaves, based on 100 parts by weight of soy sauce.
A hot sauce composition prepared by the method of claim 6 .

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