KR20230113235A - Composition for manufacturing gel-type chili sauce and gel-type chili sauce by manufactured the same - Google Patents

Abstract

The present invention relates to a composition for preparing a gel-type chili sauce, and by effectively solidifying the chili sauce, a gel-type chili sauce that is easy to store and use can be prepared. In addition, the chili sauce prepared with the composition of the present invention can be prevented from spilling the sauce during ingestion, and its original taste can be maintained.

Description

Composition for preparing gel-type chili sauce and gel-type chili sauce prepared therefrom

The present invention relates to a composition for preparing gel-type chili sauce and a gel-type chili sauce prepared therefrom.

Recently, the production of sauces worldwide increased by 20.6% from KRW 1,409.4 billion in 2013 to KRW 1,699.4 billion in 2017. Among them, the hot sauce market including chili sauce was worth 22.9 billion dollars in 2018, and is expected to reach 37.7 billion dollars by the end of 2026 due to consumption trends of snacks and meat products and increased consumption of Asian and Mexican food. It's a big market.

In addition, as the habit of using sauces that have been purchased in large quantities and stored for a long time has changed, small-capacity, disposable sauce products have been released and are gaining popularity.

Foods with the above sauces have a lot of inconvenience because there is a risk of spillage during ingestion or movement.

Accordingly, studies to solidify the sauce have been made, but problems such as obstructing the original flavor of the sauce due to additional additives have occurred.

Therefore, according to the trend of increasing consumption of hot sauce, research and development on a method of solidifying without impairing the natural flavor of sweet chili sauce is required.

Korean Patent Publication No. 2016-0115423.

An object of the present invention is to provide a composition for preparing a gel-type chili sauce capable of preparing a gel-type chili sauce that is easy to store and use by solidifying the chili sauce.

An object of the present invention is to provide a gel-type chili sauce in which sauce spillage is prevented during ingestion and the original taste is maintained.

1. The composition for preparing a gel-type chili sauce of the present invention includes chili sauce and a thickening polysaccharide, and the thickening polysaccharide is at least one of gelatin, gellan gum, and rogers bean gum.

2. The thickened polysaccharide may be included in an amount of 1 to 5 parts by weight based on 100 parts by weight of chili sauce.

3. The thickening polysaccharide may be gelatin.

4. The gelatin may be included in an amount of 1.5 to 3.5 parts by weight based on 100 parts by weight of the chili sauce.

5. The thickening polysaccharide may be gellan gum and rogers bean gum.

6. Compared to 100 parts by weight of the chili sauce, the gellan gum may be included in 0.5 to 1.5 parts by weight and the rogers bean gum in 0.5 to 1.5 parts by weight.

7. The composition may further include sodium citrate.

8. The present invention provides a gel-type chili sauce prepared with the above composition.

The present invention relates to a composition for preparing a gel-type chili sauce, and by effectively solidifying the chili sauce, a gel-type chili sauce that is easy to store and use can be prepared. In addition, the chili sauce prepared with the composition of the present invention can be prevented from spilling the sauce during ingestion, and its original taste can be maintained.

1 to 6 are sensory evaluation results of gel-type chili sauces prepared from the compositions of Examples and Comparative Examples.
7 to 14 are photographs taken in the form of gel-type chili sauce prepared from the compositions of Examples and Comparative Examples.
15 is a schematic diagram showing a method of gelling chili sauce using the composition for preparing gel-type chili sauce of the present invention.

Hereinafter, the present invention will be described in detail.

The present invention provides a composition for preparing a gel-type chili sauce comprising chili sauce and a thickening polysaccharide, wherein the thickening polysaccharide includes at least one of gelatin, gellan gum, and rogerst bean gum.

The composition is a composition for preparing a gel-type chili sauce, and even when a small amount of thickening polysaccharide is included, the chili sauce can be effectively gelled, and the original taste of the chili sauce is not impaired.

The composition includes chili sauce. Chili sauce is a liquid sauce, and a commercially available one may be used, or one prepared by a conventional method may be used.

The composition includes a thickening polysaccharide. The thickened polysaccharide may be included in, for example, 1 to 5 parts by weight based on 100 parts by weight of chili sauce, 1.5 to 4 parts by weight based on 100 parts by weight of chili sauce, or 2 to 3.5 parts by weight based on 100 parts by weight of chili sauce. .

The content of the thickening polysaccharide is not limited within the above range, but when it is included within the above range, the consistency of the chili sauce is improved without impairing the original taste of the chili sauce, and the convenience of intake is increased by being easily detached from the wrapper. can

The thickening polysaccharide is at least one of gelatin, gellan gum and rogers bean gum.

In the case of containing any one of gelatin, gellan gum and rogerst bean gum as the thickening polysaccharide, it does not acidify the chili sauce compared to using other thickening polysaccharides, so it is suitable for commercialization, and the chili sauce can be gelated even with a small amount. It is economical.

The thickened polysaccharide may be gelatin.

When the thickening polysaccharide is gelatin, for example, gelatin is included in an amount of 1.5 to 3.5 parts by weight based on 100 parts by weight of chili sauce, 1.8 to 3.3 parts by weight based on 100 parts by weight of chili sauce, or 2 to 3.5 parts by weight based on 100 parts by weight of chili sauce. 3.1 parts by weight may be included.

The content of gelatin is not limited within the above range, but when included within the above range, the taste and aroma closest to the natural taste and aroma of the chili sauce can be exhibited, and the chili sauce can be gelated more easily.

The thickening polysaccharide may be gellan gum and rogers bean gum.

When the thickening polysaccharide is gellan gum and rosy bean gum, for example, 0.5 to 1.5 parts by weight of the gellan gum and 0.5 to 1.5 parts by weight of the rosy bean gum are included, based on 100 parts by weight of chili sauce, or 100 parts by weight of chili sauce 0.7 to 1.3 parts by weight of gellan gum and 0.7 to 1.3 parts by weight of rogers bean gum, or 0.9 to 1.2 parts by weight of gellan gum and 0.9 to 1.2 parts by weight of rogers bean gum relative to 100 parts by weight of chili sauce.

The contents of gellan gum and rogerst bean gum are not limited within the above range, but when included within the above range, the difference between the original taste and aroma of the chili sauce is small even when a small amount is added, and the consistency of the chili sauce is improved, It may be easily detached from the wrapping paper.

The gellan gum and loggerhead bean gum are not limited thereto, but may be included in a weight ratio of 1:0.5 to 2, specifically, 1:0.8 to 1.2.

When the thickening polysaccharide is gellan gum or rogers bean gum, the composition may further include sodium citrate.

Sodium citrate may be included, for example, in an amount of 0.1 to 2.5 parts by weight based on 100 parts by weight of chili sauce, 0.6 to 2 parts by weight based on 100 parts by weight of chili sauce, or 1.2 to 1.7 parts by weight based on 100 parts by weight of chili sauce. Not limited to this.

Sodium citrate lowers the hydration temperature of gellan gum and rogerst bean gum, and lowers the hydration temperature from 71℃~75℃ to 30℃~35℃, which is economical for manufacturing gel-type chili sauce, Since it can be gelled without adding a large amount of soybean gum, it does not spoil the flavor of the chili sauce.

The composition may contain conventional food additives, and the suitability as a food additive is determined according to the standards and standards for the item in accordance with the General Rules of the Codex Code of Food Additives and General Test Methods approved by the Food and Drug Administration, unless otherwise specified. judged by

Items listed in the Food Additives Codex include, for example, chemical compounds such as ketones, glycine, calcium citrate, nicotinic acid, and cinnamic acid; natural additives such as persimmon pigment, licorice extract, crystalline cellulose, kaoliang pigment, and guar gum; It includes, but is not limited to, mixed preparations such as sodium L-glutamate preparations, alkali additives for noodles, preservative preparations, and tar color preparations.

The present invention provides a gel-type chili sauce prepared with the above composition.

The gel-type chili sauce is prepared in a gel form by adding a thickening polysaccharide to chili sauce, and can be easily consumed by preventing spillage of the sauce during intake, and is advantageous for storage.

The gel-type chili sauce may be molded in a slice shape, but is not limited thereto.

Hereinafter, examples will be described in detail to explain the present invention in detail.

manufacturing example. Preparation of gel-type chili sauce

As shown in Table 1 below, the composition including chili sauce and each thickening polysaccharide was mixed to a final weight of 100 g, the mixture was heated, poured into a flat dish, and cooled until gelation proceeded to prepare a gel-type chili sauce.

division chili sauce (g) Type and weight of thickening polysaccharide (g) Example 1 99.5 gelatin 0.5 Example 2 98 gelatin 2 Example 3 97 gelatin 3 Example 4 96 gelatin 4 Example 5 98.5 Gellan Gum 1.5 Example 6 97 gellan gum 3 Example 7 96.7 Gellan gum 3+sodium citrate 0.3 Example 8 98.2 Gellan gum 1.5 + sodium citrate 0.3 Example 9 97 Gellan Gum 1.5 + Loggerst Bean Gum 1.5 Example 10 94 Gellan Gum 3 + Loggerst Bean Gum 3 Example 11 97.5 Gellan Gum 0.5+Rogerst Bean Gum 0.5+
Sodium citrate 1.5 Example 12 96.4 Gellan Gum 1.05 + Loggerst Bean Gum 1.05 + Sodium Citrate 1.5 Example 13 94.5 Gellan Gum 2+Rogerst Bean Gum 2+
Sodium citrate 1.5 Comparative Example 1 98 agar 2 Comparative Example 2 95 agar 5 Comparative Example 3 93 agar 7 Comparative Example 4 99 pectin 1 Comparative Example 5 97 Pectin 3 Comparative Example 6 95 Pectin 5 Comparative Example 7 99 Xanthan Gum 0.5+Rogerst Bean Gum 0.5 Comparative Example 8 94 Xanthan Gum 3+Rogerst Bean Gum 3

experimental example. sensory evaluation

For each gel-type chili sauce prepared as above, sensory evaluation was performed by the scoring method according to the evaluation items and criteria in Table 2 below.

evaluation item Evaluation standard 1. Taste difference with liquid sweet chili sauce 1--------------------3---------------------------------5
Big difference Normal Difference small 2. The degree of melting in the mouth 1--------------------3---------------------------------5
Doesn't dissolve well Normal Soluble well 3. Texture of sliced sweet chili sauce 1--------------------3---------------------------------5
not good average good 4. Scent of sweet chili sauce 1--------------------3---------------------------------5
Weak Normal Strong 5. Consistency of Sliced Sweet Chili Sauce 1--------------------3---------------------------------5
Weak Normal Strong 6. Whether or not it is separated from the packaging 1--------------------3---------------------------------5
Difficult to separate, falls off when shaken, easy to attach and detach

The sensory evaluation results of each Example and Comparative Example are shown as averages for each item in Table 3 and Figures 1 to 6 below (in Figures 1 to 6, a is Example 1, b is Example 2, c is Example 3, d is Example 4, e is Comparative Example 1, f is Comparative Example 2, g is Comparative Example 3, h is Comparative Example 4, i is Comparative Example 5, j is Comparative Example 6, k is Example 5, l is Example Example 6, m is Example 7, n is Example 8, o is Comparative Example 7, p is Comparative Example 8, q is Example 9, r is Example 10, s is Example 11, t is Example 12 and u is the gel-like chili sauce prepared in Example 13).

evaluation item One 2 3 4 5 6 Example 1 5 5 3.86 4.71 1.29 1.29 Example 2 5 4.86 4.71 4.86 3.14 2.71 Example 3 4.71 4.57 4.29 4.71 4.29 4.86 Example 4 4.14 4.43 4.29 4.71 4.71 5 Example 5 4.14 4.29 3.14 4.29 1.86 One Example 6 3.14 3 1.86 3.43 2.29 1.86 Example 7 1.86 2.71 1.86 2.29 2.14 1.29 Example 8 1.71 2.86 1.43 2.43 2.14 1.43 Example 9 2.29 1.71 1.86 2.43 3.29 3.14 Example 10 1.71 1.71 1.57 1.86 2 2 Example 11 4.29 4.57 3.86 4.29 3 3.14 Example 12 4.14 4.29 3.86 4.43 4.29 4.57 Example 13 1.43 1.57 1.43 1.71 2 1.71 Comparative Example 1 3.29 3 2 3.57 3.14 1.86 Comparative Example 2 2.29 2 1.71 2.43 3.57 4.29 Comparative Example 3 2 1.29 1.14 2.57 3.29 2.71 Comparative Example 4 2.14 4.43 2.86 3.29 2 1.14 Comparative Example 5 1.14 3.57 2.29 2.71 1.86 1.14 Comparative Example 6 1.29 2.57 1.43 1.86 1.86 1.71 Comparative Example 7 2.71 2.71 2.57 3 3.57 4 Comparative Example 8 1.29 One One 1.57 2.29 2.29

In the case of using gelatin as the thickening polysaccharide (Examples 1 to 4), it was closest to the original taste and aroma even during gelation of chili sauce, and the appearance was also highly evaluated. Since gelation proceeds easily when 3g or more is added, it was found that Example 3, in which 3g was added, was most suitable for manufacturing gel-type chili sauce in consideration of economic feasibility and detachability from wrapping paper.

As a thickening polysaccharide, gellan gum alone (Examples 5 and 6), gellan gum and sodium citrate (Examples 7 and 8), gellan gum and rogers bean gum (Examples 9 and 10) were mixed in the form of chili sauce. Gelation was easy, but it was found that the flavor of the chili sauce gradually decreased when 3 g or more of gellan gum was added.

In the case of using gellan gum, robust bean gum, and sodium citrate as the thickening polysaccharide (Examples 11 to 13), excellent gelation was possible even with a small amount of thickening polysaccharide, and the sensory evaluation results were also very good. When 0.5 g and 1.05 g of gellan gum and rogers bean gum were added, good evaluations were received, and in terms of consistency and ease of detachment from packaging, Example 12 added at 1.05 g each was very suitable for manufacturing gel-like chili sauce. And it was found.

In the case of using agar as the thickening polysaccharide (Comparative Examples 1 to 3), gelation is possible with a small content, but the flavor is relatively poor and the finished form is similar to yogaeng, so there was a feeling of reluctance to eat.

In the case of using pectin as the thickening polysaccharide (Comparative Examples 4 to 6), it was not suitable because it was severely separated from the original flavor of chili sauce, and in the case of using xanthan gum as the thickening polysaccharide (Comparative Examples 7 and 8), relatively high There is a disadvantage that it must be heated to the temperature, the texture of the gel-type chili sauce is not uniform, and the flavor is inhibited.

Carrageenan, alginic acid, and methylcellulose were considered as other thickening polysaccharides, but carrageenan requires separate ion addition for gelation and acidifies chili sauce, reducing product value. Alginic acid also requires separate ion addition for gelation. However, methylcellulose was not suitable because a relatively high temperature was required to gel the chili sauce.

In addition, the form of the prepared gel-type chili sauce is shown in FIGS. 7 to 14 (FIG. 7 is Examples 1 to 4, FIG. 8 is Examples 5 and 6, FIG. 9 is Examples 7 and 8, FIG. 10 is Example 9 and 10, FIG. 11 is Examples 11 to 13, FIG. 12 is Comparative Examples 1 to 3, FIG. 13 is Comparative Examples 4 to 6, and FIG. 14 is a gel-type chili sauce prepared by Comparative Examples 7 and 8).

Claims (2)

Heating a mixture of chili sauce and gelatin;
shaping the heated mixture into a slice shape; and
Cooling the molded mixture to gel it,
The gelatin is a gel-type chili sauce slice manufacturing method containing 3 parts by weight of 100 parts by weight of the mixture.
Hydration of a mixture consisting of chili sauce, gellan gum, rogers bean gum and sodium citrate at 30 to 35° C.;
shaping the hydrated mixture into slices; and
Cooling the molded mixture to gel it,
1.05 parts by weight of the gellan gum, 1.05 parts by weight of the rogers bean gum, and 1.5 parts by weight of the sodium citrate in 100 parts by weight of the mixture.