KR20230148668A - Preparing method of Pluripotent Red Chili Paste Sauce, and Pluripotent Red Chili Paste Sauce Using The Same - Google Patents

Abstract

The present invention relates to a method for producing an all-purpose red pepper paste sauce and an all-purpose red pepper paste sauce according to the same method, which involves stirring and heating a first raw material mainly composed of starch syrup, mixing a second raw material mainly composed of water, and then heating it. By going through the process, highly viscous raw materials such as starch syrup are better mixed and fused, allowing the viscosity of the sauce to be adjusted, making it convenient for users. In addition, the red pepper paste sauce according to the present invention contains red pepper paste and red pepper powder, and has the advantage of satisfying consumers' preferences by providing excellent taste and flavor to consumers when used in the production of various foods such as stir-fried foods, stews, and noodles. there is.

Description

Method for manufacturing all-purpose red chili paste sauce and all-purpose red chili paste sauce accordingly {Preparing method of Pluripotent Red Chili Paste Sauce, and Pluripotent Red Chili Paste Sauce Using The Same}

The present invention relates to a sauce used in the production of food, and more specifically, to a method of producing an all-purpose red pepper paste sauce that can be used in the production of various foods such as stir-fried foods, stews, and noodles, including red pepper paste, and to an all-purpose red pepper paste sauce resulting therefrom. .

The function and importance of food are changing according to the trends and needs of the times. Accordingly, the importance of sensory factors such as color, flavor, and taste is gradually increasing. From this perspective, sauce is a type of seasoning that combines various ingredients to match food well. It plays an important role in improving the taste of food and giving it color, thereby increasing appetite and aiding digestion.

As the global sauce market gradually reaches saturation, the launch of products with various tastes and flavors is becoming more active, and as interest in spicy flavors increases, Korean red pepper paste is attracting attention.

Korean red pepper paste is a fragrant seasoning with a good balance of spiciness, sweetness, and umami, and has a history of over 300 years. It is a fermented food made from red pepper powder, glutinous rice, and soybeans, and contains various nutrients such as capsaicin, proteins, peptides, sugars, carotene, and vitamins. As an excellent seasoning food, it can be said to have as much value in various dishes as Western sauces such as chili, Tabasco, and tomato ketchup. In addition, it is not only an essential element in the globalization of Korean food, but also has great development value as a sauce product that suits the tastes of people around the world.

The proportion of meat marinades in all Korean food sauces accounts for more than 50% (KRW 46.3 billion in 2014), but that proportion is decreasing. Instead, sauce market sales are also increasing as various types of sauce products such as stir-fry, stew, and stew are increasing. am.

In addition, various sauces based on conventional red pepper paste are being developed, but there is a lack of technology to manufacture a sauce suitable for the tastes of various consumers by effectively minimizing the thick, spicy and salty taste unique to red pepper paste.

In this regard, Republic of Korea Patent No. 10-2279926 discloses a red pepper paste sauce composition using onions, paprika, and tomatoes and a manufacturing method thereof, and Korean Patent No. 10-2318226 discloses a manufacturing method of red pepper paste sauce for raw bibimbap and A red pepper paste sauce for raw fish bibimbap prepared from this is disclosed. In this prior art, sugar and starch syrup are included in significant amounts to capture the spicy and salty taste of red pepper paste.

However, sugar and starch syrup have high viscosity, making it difficult to mix and fuse with other ingredients, and have a significant impact on the viscosity of the final source product, so if the sauce has poor viscosity, there is inconvenience in using it for the user.

Furthermore, as foods heated directly over fire have become popular in recent years, there has been a need for an all-purpose sauce that can impart the same flavor as direct fire, but has excellent taste and flavor that can be used in the production of various foods such as stir-fried foods, stews, and noodles. is currently increasing.

Republic of Korea Patent No. 10-2279926 (Announcement Date: 2021.07.21) Republic of Korea Patent No. 10-2318226 (Announcement date: 2021.10.29)

The present invention is intended to solve the above problems, and the purpose is to provide a red pepper paste sauce that can be conveniently used by users by allowing high-viscosity raw materials such as starch syrup to be better mixed and fused, thereby controlling the viscosity of the sauce.

In addition, the present invention is intended to provide a sauce that can have the same flavor as if it were directly heated as much as possible, even if it is not heated directly over fire.

In addition, the red pepper paste sauce according to the present invention can provide soft texture and functionality while lowering the salinity compared to existing red pepper paste seasoning sauces, and provides excellent taste and flavor to consumers when used in the production of various foods such as stir-fried foods, stews, and noodles. The purpose is to satisfy consumers’ preferences by providing products.

The method for producing an all-purpose red pepper paste sauce according to the present invention for achieving the above object includes a first mixing step of mixing first raw materials including starch syrup, water, and red pepper paste with the starch syrup as a main ingredient in a steam stirrer; A first heating step of adding steam to the first mixture that has undergone the first mixing step, heating it at a temperature of 90°C to 110°C for 10 to 30 minutes, and then stirring it; A second mixing step of adding and mixing a second raw material containing water, high fructose corn syrup, and red pepper paste as a main ingredient into the mixture that has undergone the first heating step; A second heating step of adding steam to the second mixture that has undergone the second mixing step, heating it at a temperature of 90°C to 110°C for 50 to 70 minutes, and then stirring it; Steam is added to the mixture that has undergone the second heating step and heated to a temperature of 75°C to 95°C for 20 to 40 minutes, stirred, and then heated to a temperature of 75°C to 95°C for 5 to 15 minutes. Steaming step; A steaming step of stirring the mixture that has undergone the steaming step and then leaving it to steam for 5 to 15 minutes; and a cooling step of cooling the mixture that has undergone the steaming step to a temperature of 60°C to 70°C for 20 to 30 minutes.

Here, the first raw material includes starch syrup, water, red pepper paste, garlic, sugar, red pepper powder, fermented cooking liquor, salt, garlic concentrate, tomato ketchup, beef seasoning powder, oyster sauce, flavor enhancer, and spices, with the starch syrup as the main ingredient. It contains 25 to 35% by weight, and the second raw materials include water, high fructose corn syrup, red pepper paste, sugar, garlic, red pepper powder, salt, garlic concentrate, oyster sauce, flavor enhancer, butter and spices, with the water as the main ingredient. It is possible to contain as much as 35 to 40% by weight.

And, the first raw material is 25 to 35 parts by weight of starch syrup, 16 to 23 parts by weight of water, 8 to 11 parts by weight of red pepper paste, 8 to 10 parts by weight of garlic, 7 to 10 parts by weight of sugar, 8 to 12 parts by weight of red pepper powder, 2 to 4 parts by weight of fermented cooking liquor, 1 to 3 parts by weight of salt, 1 to 3 parts by weight of garlic concentrate, 1 to 3 parts by weight of tomato ketchup, 1 to 3 parts by weight of beef seasoning powder, 1 to 2 parts by weight of oyster sauce, flavor enhancer It consists of 1 to 1.5 parts by weight and 0.5 to 1 part by weight of spices, and the second raw material is 35 to 45 parts by weight of water, 15 to 20 parts by weight of high fructose corn syrup, 11 to 13 parts by weight of red pepper paste, and 10 to 12 parts by weight of sugar. , 6 to 8 parts by weight of garlic, 5 to 7 parts by weight of red pepper powder, 1 to 3 parts by weight of salt, 1 to 3 parts by weight of garlic concentrate, 1 to 3 parts by weight of oyster sauce, 1 to 2 parts by weight of flavor enhancer, 1 to 1 part by weight of butter. It may include 2 parts by weight and 2 to 3 parts by weight of spice.

In addition, the spice of the first raw material is at least one selected from the group consisting of black pepper powder, disodium ribonucleotide, smoke flavoring, smoke oil, Oleoresin Capsicum, and ethyl paraoxybenzoate, and the second The raw spice may be one or more selected from the group consisting of fermented cooking wine, black pepper powder, beef seasoning powder, disodium 5-ribonucleotide, smoke flavoring, and ethyl paraoxybenzoate.

Additionally, the red pepper powder may have a particle size within the range of 14 mesh to 18 mesh.

Meanwhile, another embodiment of the present invention is manufactured by the above-described production method, comprising 25 to 30 parts by weight of water, 20 to 25 parts by weight of starch syrup and high fructose corn syrup, 10 to 12 parts by weight of red pepper paste, 8 to 10 parts by weight of garlic, 9 to 11 parts by weight of sugar, 7 to 9 parts by weight of red pepper powder, 1 to 3 parts by weight of fermented cooking liquor, 1 to 3 parts by weight of salt, 1 to 3 parts by weight of garlic concentrate, 0.5 to 1 part by weight of butter, 0.5 to 1.5 parts by weight of tomato ketchup It is an all-purpose red pepper paste sauce containing 0.5 to 1.5 parts by weight of beef seasoning powder, 1 to 2 parts by weight of oyster sauce, 1 to 1.5 parts by weight of a flavor enhancer, and 0.5 to 1 part by weight of spices.

Specific details of other embodiments are included in the detailed description and drawings.

This invention is characterized by first stirring and heating a first raw material containing starch syrup as a main ingredient, then mixing a second raw material containing water as a main ingredient and then heating, thereby producing a highly viscous raw material like starch syrup. By allowing it to mix and fuse better, the viscosity of the sauce can be adjusted, making it convenient for users to use.

In addition, the present invention includes a steaming step of steam heating to a temperature of 90°C to 110°C and then repeatedly steam heating to a temperature of 75°C to 95°C; and a steaming step of leaving the sauce for 5 to 15 minutes to steam it, so that even if it is not heated directly with fire, it is possible to provide a sauce that has as much flavor as if it had been heated directly.

In addition, the red pepper paste sauce according to the present invention contains red pepper paste and red pepper powder, and can provide soft texture and functionality while lowering the salinity compared to existing red pepper paste seasoning sauces, and can be used in the production of various foods such as stir-fried foods, stews, and noodles. When used, it has the advantage of satisfying consumers' preferences by providing excellent taste and flavor to consumers.

1 is a flowchart showing a specific process of a method for producing all-purpose red pepper paste sauce according to a preferred embodiment of the present invention,
Figure 2 is a photograph showing an example of a steam stirrer according to the present invention,
Figure 3 is a photograph showing an example of an all-purpose red pepper paste sauce prepared according to a preferred embodiment of the present invention.

Since the present invention can be modified in various ways and can have various embodiments, specific embodiments will be illustrated in the drawings and described in detail in the detailed description. However, this is not intended to limit the present invention to specific embodiments, and should be understood to include all transformations, equivalents, and substitutes included in the spirit and technical scope of the present invention. In describing the present invention, if it is determined that a detailed description of related known technologies may obscure the gist of the present invention, the detailed description will be omitted.

The terms used in this application are only used to describe specific embodiments and are not intended to limit the invention. Singular expressions include plural expressions unless the context clearly dictates otherwise. In this application, terms such as “comprise” or “have” are intended to designate the presence of features, numbers, steps, operations, components, parts, or combinations thereof described in the specification, but are not intended to indicate the presence of one or more other features. It should be understood that this does not exclude in advance the possibility of the existence or addition of elements, numbers, steps, operations, components, parts, or combinations thereof.

Terms such as first, second, etc. may be used to describe various components, but the components should not be limited by the terms. The above terms are used only for the purpose of distinguishing one component from another.

Figure 1 is a flowchart showing the specific process of the all-purpose red pepper paste sauce manufacturing method according to a preferred embodiment of the present invention.

The present invention relates to a sauce used in the production of food, and more specifically, to a method of producing an all-purpose red pepper paste sauce that can be used in the production of various foods such as stir-fried foods, stews, and noodles, including red pepper paste, and to an all-purpose red pepper paste sauce resulting therefrom. .

As shown in Figure 1, the method for producing red pepper paste sauce according to the present invention includes a first mixing step (S10) of mixing the first raw material mainly containing starch syrup; A first heating step (S20) of heating the first mixture that has undergone the first mixing step; A second mixing step (S30) of mixing a second raw material mainly containing water into the mixture that has undergone the first heating step; A second heating step (S40) of heating the second mixture that has undergone the second mixing step; A steaming step (S50) of steaming the mixture that has undergone the second heating step; A steaming step (S60) of steaming the mixture that has undergone the steaming step; and a cooling step (S70) of cooling the mixture that has undergone the steaming step.

In the first mixing step (S10), the first raw materials including starch syrup, water, and red pepper paste, with starch syrup as the main ingredient, are placed in a steam stirrer and mixed.

In this specification, “consisting of a main ingredient” means that it is included in the largest amount among a plurality of raw materials. Therefore, the first raw material is a raw material for producing red pepper paste sauce and includes starch syrup, water, and red pepper paste as main ingredients, and among them, starch syrup is included in the largest weight ratio.

The first raw material suffices to include starch syrup (or high-fructose corn syrup), water, and red pepper paste as main ingredients, and may include a number of other ingredients. For example, it may further include garlic, sugar, red pepper powder, etc., which are often included in the production of red pepper paste sauce.

The present inventors used starch syrup, water, red pepper paste, garlic, sugar, red pepper powder, fermented cooking liquor, salt, garlic concentrate, tomato ketchup, beef seasoning powder, oyster sauce, flavor enhancer and spices as the first raw material, with the starch syrup as the main ingredient. It was used to contain 25 to 35% by weight. In particular, we wanted to brighten the color of the sauce, including tomato ketchup, and increase its taste and nutrition. In addition, by including fermented cooking liquor, garlic concentrate, beef seasoning powder, oyster sauce, flavor enhancers, and spices, we attempted to increase taste, aroma, and overall preference. If the content of starch syrup is less than the above range, the viscosity and sugar content may be lowered, resulting in a salty or spicy taste, and if it exceeds the above range, the viscosity may be increased, which has the disadvantage of reducing convenience in food production or making it taste too sweet.

Specifically, the first raw material is 25 to 35 parts by weight of starch syrup, 16 to 23 parts by weight of water, 8 to 11 parts by weight of red pepper paste, 8 to 10 parts by weight of garlic, 7 to 10 parts by weight of sugar, and 8 to 12 parts by weight of red pepper powder. , 2 to 4 parts by weight of fermented cooking liquor, 1 to 3 parts by weight of salt, 1 to 3 parts by weight of garlic concentrate, 1 to 3 parts by weight of tomato ketchup, 1 to 3 parts by weight of beef seasoning powder, 1 to 2 parts by weight of oyster sauce, flavor It may include 1 to 1.5 parts by weight of an enhancer and 0.5 to 1 part by weight of spice. The content of each ingredient is the optimal ratio of the red pepper paste sauce obtained after dozens of tests by the present inventor. If it is less than or exceeds the above range, the specific taste becomes stronger, which has a detrimental effect on the overall taste, aroma, and preference of the sauce. can affect For example, in the case of starch syrup, red pepper paste, garlic, sugar, red pepper powder, fermented cooking liquor, salt, garlic concentrate, beef seasoning powder, oyster sauce, flavor enhancers and spices, if it is less than the above range, the taste and aroma of the sauce may be weakened. , if the above range is exceeded, certain flavors may become too strong. Additionally, in the case of tomato ketchup, if it is less than the above range, the color of the sauce may become lighter and the color may be reduced, and if it exceeds the above range, the sour taste may become stronger.

The spice of the first raw material may be one or more selected from the group consisting of black pepper powder, disodium ribonucleotide, smoke flavor, smoke oil, Oleoresin Capsicum, and ethyl paraoxybenzoate. This spice combination is most desirable for enhancing the taste, aroma, and overall preference of red pepper paste sauce.

Mixing the first raw material in a steam stirrer is not particularly limited, and various steam stirrers and mixing methods known in the art can be used. For example, it is possible to mix the first raw material by putting it in a double steam stirrer and stirring it 2-3 times and pumping it.

And, in the first heating step (S20), steam is added to the first mixture that has undergone the first mixing step, heated to a temperature of 90°C to 110°C for 10 to 30 minutes, and then stirred.

For example, the set temperature of the steam stirrer containing the first mixture can be set to about 100°C, heated for a relatively short period of time, about 20 minutes, and then stirred.

Generally, red pepper paste sauce contains the largest amount of water (purified water), but the present invention is characterized by first preparing the first raw material containing more starch syrup and then preferentially heating it.

In conventional sauces for food production, starch syrup and sugar have high viscosity, making it difficult to mix and fuse with other ingredients, and have a significant impact on the viscosity of the final sauce product, making it inconvenient for users to use if the sauce has poor viscosity. This exists.

Previously, to solve this problem, a larger amount of water (purified water, etc.) was included than starch syrup or sugar and heated at once, and the viscosity of the sauce was controlled through heating temperature and time. However, even if the sauce is manufactured through a single heating process by adding starch syrup and raw materials with a set water content all at once, it is difficult to control the melting degree or viscosity of the starch syrup, and a large change in viscosity occurs over time after production.

In order to solve this problem, the present invention first sufficiently dissolves the starch syrup in advance through the process of first stirring the first raw material containing starch syrup as a main ingredient and primary heating for a relatively short time, and then mixing the second raw material containing water as the main ingredient. It is characterized by going through a secondary heating process for a relatively long time after mixing. Then, raw materials with high viscosity, such as starch syrup, can be mixed or fused better with other ingredients in a melted state first. Accordingly, by selecting the properties of the second raw material and mixing it additionally, the viscosity of the finished sauce can be further increased. It has the effect of being able to be adjusted accurately and easily.

In the first heating step (S20), the heating temperature is preferably within a relatively high range of 90°C to 110°C, which is desirable for initially melting starch syrup and other materials. The time is preferably within the relatively short range of 10 to 30 minutes, because it is desirable to heat all the raw materials at once for a longer time after mixing the second raw material described later during the entire heating process.

The second mixing step (S30) involves adding and mixing a second raw material containing water, high fructose corn syrup, and red pepper paste as a main component to the mixture that has undergone the first heating step.

The second raw material is a raw material for producing red pepper paste sauce and includes water, high fructose corn syrup, and red pepper paste as main ingredients, and among them, water is included in the largest weight ratio.

The second raw material suffices to include water, high-fructose corn syrup (or starch syrup), and red pepper paste as main ingredients, and may include a number of other ingredients. For example, it may further contain sugar, garlic, red pepper powder, etc., which are often included in the production of red pepper paste sauce.

The present inventors include water, high-fructose corn syrup, red pepper paste, sugar, garlic, red pepper powder, salt, garlic concentrate, oyster sauce, flavor enhancer, butter and spices as second raw materials, but contain 35 to 40% by weight of water as the main ingredient. was used. In particular, we wanted to increase the smooth taste and aroma of the sauce by including butter. In addition, by including garlic concentrate, oyster sauce, flavor enhancers, and spices, we attempted to increase taste, aroma, and overall preference. If the water content is less than the above range, the viscosity may increase and the salty or spicy taste may become stronger. If the water content exceeds the above range, the viscosity may be lowered or the taste and aroma may be weakened.

Specifically, the second raw material is 35 to 45 parts by weight of water, 15 to 20 parts by weight of high fructose corn syrup, 11 to 13 parts by weight of red pepper paste, 10 to 12 parts by weight of sugar, 6 to 8 parts by weight of garlic, and 5 to 7 parts by weight of red pepper powder. parts, 1 to 3 parts by weight of salt, 1 to 3 parts by weight of garlic concentrate, 1 to 3 parts by weight of oyster sauce, 1 to 2 parts by weight of flavor enhancer, 1 to 2 parts by weight of butter, and 2 to 3 parts by weight of spices. there is. The content of each ingredient is the optimal ratio of the red pepper paste sauce obtained after dozens of tests by the present inventor. If it is less than or exceeds the above range, the specific taste becomes stronger, which has a detrimental effect on the overall taste, aroma, and preference of the sauce. can affect For example, in the case of high fructose corn syrup, red pepper paste, sugar, garlic, red pepper powder, salt, garlic concentrate, oyster sauce, flavor enhancers, and spices, if it is below the above range, the taste and aroma of the sauce may be weakened, and if it is above the above range, the taste and aroma of the sauce may be weakened. Certain flavors can become too strong. In addition, in the case of butter, if it is less than the above range, the smooth taste of the sauce may be weakened, and if it exceeds the above range, the greasy taste may be strong.

The spice of the second raw material may be one or more selected from the group consisting of fermented cooking wine, black pepper powder, beef seasoning powder, disodium 5-ribonucleotide, smoke flavoring, and ethyl paraoxybenzoate. This spice combination is most desirable for enhancing the taste, aroma, and overall preference of red pepper paste sauce.

Putting the second raw material in a steam stirrer and mixing it with the mixture that has undergone the first heating step is not particularly limited, and various steam stirrers and mixing methods known in the art can be used. For example, it is possible to mix the second raw material by placing it in a double steam stirrer where the first raw material is heated and stirred, stirring 2 to 3 times, and pumping.

In the second heating step (S40), steam is added to the second mixture that has undergone the second mixing step, heated to a temperature of 90°C to 110°C for 50 to 70 minutes, and then stirred.

For example, the set temperature of the steam stirrer containing the second mixture can be set to a temperature of about 100°C, heated for a relatively long time, about 60 minutes, and then stirred.

Through the first heating step (S20), the first raw material mainly composed of starch syrup is heated for a relatively short time, and then the second raw material mainly composed of water is mixed and then heated for a relatively long time. It goes through a process. Then, since the highly viscous starch syrup is melted and mixed with other ingredients, the second raw material containing water as the main ingredient is mixed, so that the entire raw material can be mixed and melted evenly, and the amount of water, which is the main ingredient of the second raw material, can be adjusted. By adjusting the viscosity of the sauce, you can control it more accurately and easily.

This invention is characterized by first stirring and heating a first raw material containing starch syrup as a main ingredient, then mixing a second raw material containing water as a main ingredient and then heating, thereby producing a highly viscous raw material like starch syrup. It can be mixed and fused better, and through this, the viscosity of the sauce can be easily adjusted, which has the effect of allowing users to use it conveniently.

In the second heating step (S40), the heating temperature is preferably within a relatively high range of 90°C to 110°C, which is desirable for initially melting other materials including high fructose corn syrup. The time is preferably within the relatively long range of 50 to 70 minutes, as this is sufficient for all raw materials to melt together in a mixed state.

As can be seen in the examples and experimental examples described later, compared to the case of going through a two-step heating process using the first and second raw materials as in the present invention, red pepper paste produced by single heating (Comparative Example 1) The sauce had low viscosity and was less convenient. In addition, red pepper paste sauce manufactured using a single raw material (Comparative Example 2) was generally found to be insufficient in aroma, taste, and overall preference.

In the steaming step (S50), steam is added to the mixture that has undergone the second heating step, heated at a temperature of 75°C to 95°C for 20 to 40 minutes, stirred, and then heated to a temperature of 75°C to 95°C for 5 minutes. Heat for 1 to 15 minutes.

That is, after heating to a relatively high temperature of 90°C to 110°C through the first heating step (S20) and the second heating step (S40), the steam temperature is lowered slightly without immediately cooling to 75°C to 95°C. Additional heating is performed to a temperature of ℃. If the steaming process is performed in this way by lowering the temperature and additionally heating, the taste, aroma, and flavor of the sauce can be improved by providing continuous heating while the raw materials are slightly cooled.

In addition, in this steaming process, it is more preferable to first heat for 20 to 40 minutes, then scoop and stir 2 to 3 times, and then heat for 5 to 15 minutes in the second step. In this way, the intermediate stirring process has the effect of increasing the flavor of the entire sauce more uniformly. It is preferable that the time of the entire steaming process is shorter than the time of the previous heating step, and it is more preferable that the heating time before stirring during the steaming process is longer than the heating time after stirring.

As can be seen in the examples and experimental examples described later, compared to the case of including the steaming process after the heating step as in the present invention, the red pepper paste sauce produced without the steaming process (Comparative Example 4) generally has an inferior appearance, The aroma and taste were also found to be low.

In the steaming step (S60), the mixture that has undergone the steaming step is stirred and left for 5 to 15 minutes to steam.

That is, through the first heating step (S20) and the second heating step (S40), it is heated to a relatively high temperature of 90°C to 110°C, and through the steaming step (S50), it is heated to a relatively medium temperature of 75°C to 95°C. After heating to a temperature of ℃, it is not immediately cooled, but is stirred and left to steam. If you proceed with the simmering process of leaving it alone without heating it at all, the sauce will naturally cool down and heat can penetrate deep into the inside, and this can more effectively create a fire or direct fire taste in the sauce.

Conventionally, in order to achieve a fiery or direct fire taste in a sauce, it had to be actually heated over a fire, but in this case, not only a fiery taste but also a burnt taste sometimes occurred. However, if the sauce is heated using a steam stirrer and then subjected to a boiling step as in the present invention, it is possible to provide a sauce that has as much flavor as directly fired, even if it is not heated directly with fire.

This steaming step (S60) is preferably left for 5 to 15 minutes after stirring. If the time is less than the above time, it is not enough to have a direct fire flavor, and if the time is exceeded, the heat that has penetrated into the sauce escapes again. There is.

As can be seen in the examples and experimental examples described later, compared to the case of including the steaming process after the heating and steaming steps as in the present invention, the red pepper paste sauce prepared without the steaming process (Comparative Example 5) is generally It was found that the appearance was poor and the aroma and taste were low.

The cooling step (S70) involves cooling the mixture that has undergone the steaming step to a temperature of 60°C to 70°C for 20 to 30 minutes.

The cooling temperature and time are not particularly limited, but it is preferable to cool to a temperature of about 65°C for about 25 minutes.

Cooling can be performed by supplying cold water to the steam agitator to lower the temperature of the steam agitator.

Afterwards, the sauce prepared as above can be packaged as needed.

In addition, in the present invention, the red pepper powder is not particularly limited by the country of origin, whether domestic, Chinese, or Vietnamese, and various types of red pepper powder can be used.

However, in the red pepper paste sauce according to the present invention, the red pepper powder preferably has a particle size within the range of 14 mesh to 18 mesh, and more preferably has a particle size of about 16 mesh.

Generally, in the case of red pepper powder, the larger the mesh, the finer the red pepper powder, and the smaller the mesh, the coarser red pepper powder.

According to the present invention, if red pepper powder of 14 mesh or less is used, it is unsuitable because the red pepper powder has a chewy foreign body or foreign feeling in the sauce, and if red pepper powder of more than 18 mesh is used, there is a disadvantage in that the texture and spiciness are lowered, resulting in poor taste and aroma.

However, according to the present invention, when red pepper powder having a size of about 16 mesh is used, the texture, color, and spiciness of the sauce and the food prepared using it are appropriate, so it can be evenly used in various dishes such as stir-fries and stews. It works.

Meanwhile, another embodiment of the present invention is manufactured by the above-described production method, comprising 25 to 30 parts by weight of water, 20 to 25 parts by weight of starch syrup and high fructose corn syrup, 10 to 12 parts by weight of red pepper paste, 8 to 10 parts by weight of garlic, 9 to 11 parts by weight of sugar, 7 to 9 parts by weight of red pepper powder, 1 to 3 parts by weight of fermented cooking liquor, 1 to 3 parts by weight of salt, 1 to 3 parts by weight of garlic concentrate, 0.5 to 1 part by weight of butter, 0.5 to 1.5 parts by weight of tomato ketchup It is an all-purpose red pepper paste sauce containing 0.5 to 1.5 parts by weight of beef seasoning powder, 1 to 2 parts by weight of oyster sauce, 1 to 1.5 parts by weight of a flavor enhancer, and 0.5 to 1 part by weight of spices.

The red pepper paste sauce prepared by the above manufacturing method according to the present invention contains both red pepper paste and red pepper powder, and can provide soft texture and functionality while lowering the salinity compared to existing red pepper paste seasoning sauces, and can be used in stir-fried foods, stews, noodles, etc. When used in the production of various foods, it has the advantage of satisfying consumers' preferences by providing excellent taste and flavor to consumers.

The present invention can be better understood by the following examples, which are for illustrative purposes only and are not intended to limit the scope of protection defined by the appended claims.

Manufacturing example : Preparation of first and second raw materials

The present invention relates to a method of producing an all-purpose red pepper paste sauce using a first raw material mainly composed of starch syrup and a second raw material mainly composed of water.

For this purpose, the first and second raw materials were first prepared below.

Specifically, the first raw material containing starch syrup as the main ingredient was prepared by mixing the ingredients as shown in Table 1 below.

That is, 29.25% by weight of starch syrup, 19.43% by weight of water (purified water), 9.62% by weight of red pepper paste, 9.25% by weight of garlic, 8.49% by weight of sugar, 7.7% by weight of red pepper powder (made in China), 2.83% by weight of fermented cooking liquor (mijang), red pepper powder. (Vietnamese) 2.26% by weight, refined salt 1.89% by weight, garlic extract 1.89% by weight, tomato ketchup 1.89% by weight, beef seasoning powder 1.89% by weight, oyster sauce 1.51% by weight, sodium L-glutamate 1.13% by weight as a flavor enhancer. and 0.97% by weight of spices were mixed to prepare a first raw material containing starch syrup as the main ingredient.

The spices include 0.75% by weight of black pepper powder, 0.08% by weight of disodium 5-ribonucleotide, 0.05% by weight of smoke flavor, 0.05% by weight of smoke oil, 0.025% by weight of oleoresin capsicum, and ethyl paraoxybenzoate. 0.015% by weight was used.

division Ingredient name Mixing ratio (% by weight) One corn syrup 29.25 2 Purified water 19.43 3 chili pepper paste 9.62 4 garlic 9.25 5 sugar 8.49 6 Red pepper powder (made in China) 7.7 7 Fermented liquor (Mihyang) 2.83 8 Red pepper powder (Vietnamese) 2.26 9 refined salt 1.89 10 garlic concentrate 1.89 11 Tomato Ketchup 1.89 12 Beef Seasoning Powder 1.89 13 Sauce (oyster sauce) 1.51 14 Sodium L-glutamate 1.13 15 pepper powder 0.75 16 5-ribonucleotide disodium 0.08 17 Smoke flavor 0.05 18 smoke oil 0.05 19 Oleoresin Capsicum 0.025 20 Ethyl paraoxybenzoate 0.015 subtotal 100

The red pepper powder (made in China) and red pepper powder (made in Vietnam) were used by grinding them to a particle size of about 16 mesh.

The red pepper paste was prepared using flour, starch syrup, mixed seasoning, red pepper powder, refined salt, garlic, onion, purified water, and refined salt.

Separately, a second raw material containing water as a main ingredient was prepared by mixing the materials as shown in Table 2 below.

Specifically, water (purified water) 37.88% by weight, high fructose corn syrup 17.22% by weight, red pepper paste 11.77% by weight, sugar 10.33% by weight, garlic 6.89% by weight, red pepper powder (Chinese and Vietnamese) 5.53% by weight, refined salt 1.72% by weight. , 1.72% by weight of garlic concentrate, 1.72% by weight of oyster sauce, 1.55% by weight of sodium L-glutamate as a flavor enhancer, 1.55% by weight of butter, and 2.12% by weight of spices were mixed to prepare a second raw material containing water as the main ingredient.

The spices include 0.95% by weight of fermented cooking liquor (miflavor), 0.75% by weight of black pepper powder, 0.25% by weight of beef seasoning powder, 0.14% by weight of disodium 5-ribonucleotide, 0.02% by weight of smoke flavor, and 0.01% by weight of ethyl paraoxybenzoate. used.

division Ingredient name Mixing ratio (% by weight) One Purified water 37.88 2 high fructose corn syrup 17.22 3 chili pepper paste 11.77 4 sugar 10.33 5 garlic 6.89 6 Red pepper powder (from China and Vietnam) 5.53 7 refined salt 1.72 8 garlic concentrate 1.72 9 Sauce (oyster sauce) 1.72 10 monosodium glutamate 1.55 11 butter 1.55 12 Fermented liquor (Mihyang) 0.95 13 pepper powder 0.75 14 Beef Seasoning Powder 0.25 15 5-ribonucleotide disodium 0.14 16 Smoke flavor 0.02 17 Ethyl paraoxybenzoate 0.01 subtotal 100

The red pepper powder (made in China and Vietnam) was used by grinding it to a particle size of about 16 mesh.

The red pepper paste was prepared using flour, starch syrup, mixed seasoning, red pepper powder, refined salt, garlic, onion, purified water, and refined salt.

Example: Production of red pepper paste sauce using first and second raw materials

Figure 2 is a photograph showing an example of a steam stirrer according to the present invention. The steam agitator is a double steam agitator designed by the inventors themselves, manufactured by a Chinese factory, and then imported.

First, the first raw material prepared according to the above manufacturing example was placed in a steam stirrer and mixed by stirring.

Then, the mixed mixture was heated by opening the entire steam valve of the steam stirrer and providing steam at about 100°C for about 20 minutes, and then pumped and stirred 2 to 3 times.

Next, the prepared second raw material was added to the mixture that had undergone the first heating step and mixed by stirring.

Then, the second mixture of the second raw material was heated by opening the entire steam valve of the steam stirrer and providing steam at about 100° C. for about 60 minutes, and then pumped and stirred 2 to 3 times.

Then, the mixture that has undergone the second heating step as described above is heated by opening the steam valve of the steam stirrer about 1/2 and providing steam at about 85°C for about 30 minutes, and then pumped and stirred 2 to 3 times. It was steamed again by providing steam at about 85°C for about 10 minutes and heating it.

Afterwards, the steam valve was closed to stop heating, and the temperature of the steamed mixture was checked, pumped and stirred 2 to 3 times, and left for about 10 minutes to steam.

Then, cold water was added to the steam stirrer and the steamed mixture was cooled to about 65°C for about 25 minutes.

After cooling, it was packaged according to the packaging container and packaging unit.

Figure 3 is a photograph showing an example of an all-purpose red pepper paste sauce prepared according to a preferred embodiment of the present invention.

The all-purpose red pepper paste sauce according to the present invention prepared in this way is manufactured with the mixing ratio of ingredients as shown in Table 3 below, and may include ingredients having the same mixing ratio.

division Ingredient name Mixing ratio (% by weight) One Starch syrup (high fructose corn syrup) 23.235 2 Purified water 28.655 3 chili pepper paste 10.695 4 garlic 8.07 5 sugar 9.41 6 Red pepper powder (from China and Vietnam) 7.745 7 Fermented liquor (Mihyang) 1.89 8 butter 0.775 9 refined salt 1.805 10 garlic concentrate 1.805 11 Tomato Ketchup 0.945 12 Beef Seasoning Powder 1.07 13 Sauce (oyster sauce) 1.615 14 monosodium glutamate 1.34 15 pepper powder 0.75 16 Ribonucleotide disodium 0.11 17 Smoke flavor 0.035 18 smoke oil 0.025 19 Oleoresin?L Sicom 0.0125 20 Ethyl paraoxybenzoate 0.0125 subtotal 100

The material components and mixing ratios in Table 3 below are calculated as average values according to the components of the first raw material in Table 1 and the second raw material in Table 2.

Comparative Example 1: Preparation of red pepper paste sauce by single heating

In the above example, a first heating step was performed in which the first raw material was placed in a steam stirrer and steam at about 100° C. was provided for about 20 minutes, and a second heating step was performed in which the second raw material was added and steam at about 100° C. was provided for about 60 minutes. .

In Comparative Example 1, the first raw material and the second raw material were placed in a steam stirrer at once, and steam at about 100° C. was continuously provided for about 80 minutes in one heating step, in the same manner as the above example. Gochujang sauce was prepared.

Comparative Example 2: Preparation of red pepper paste sauce using a single raw material

Red pepper paste sauce was prepared in the same manner as in the above example, except that raw materials with the ingredients and mixing ratios shown in Table 4 below were used instead of the first and second raw materials.

division Ingredient name Mixing ratio (% by weight) One Purified water 31.25 2 corn syrup 20.43 3 chili pepper paste 10.62 4 garlic 9.45 5 sugar 8.49 6 Red pepper powder (Chinese, Vietnamese) 7.7 7 Fermented liquor (Mihyang) 2.83 8 refined salt 1.89 9 garlic concentrate 1.89 10 Beef Seasoning Powder 1.89 11 Sauce (oyster sauce) 1.51 12 monosodium glutamate 1.13 13 pepper powder 0.75 14 Ribonucleotide disodium 0.08 15 Smoke flavor 0.05 16 Oleoresin Capsicum 0.025 17 Ethyl paraoxybenzoate 0.015 subtotal 100

Comparative Example 3: Preparation of red pepper paste sauce using red pepper powder of 35 mesh and 10 mesh size

In the above example, the red pepper powder (made in China) was used by grinding it to a particle size of about 35 mesh, and the red pepper powder (made in Vietnam) was used by grinding it to a particle size of about 10 mesh. Red pepper paste sauce was prepared in the same way.

Comparative Example 4: Preparation of red pepper paste sauce without steaming process

In the above example, the mixture that had undergone the second heating step was heated by providing steam at about 85°C for about 30 minutes, then pumped and stirred 2 to 3 times, and then provided with steam at about 85°C for about 10 minutes. The red pepper paste sauce was prepared in the same manner as in the above example, except that this steaming process was omitted.

That is, the mixture that went through the second heating step was immediately pumped and stirred 2 to 3 times, and was prepared by leaving it for about 10 minutes to steam.

Comparative Example 5: Preparation of red pepper paste sauce without steaming process

In the above example, the steamed mixture was “left for about 10 minutes to steam,” and red pepper paste sauce was prepared in the same manner as in the above example, except that this process was omitted.

That is, it was prepared by immediately cooling the steamed mixture to about 65°C for about 25 minutes.

Experimental Example 1: Evaluation of physical properties of sources according to Examples and Comparative Examples 1 to 5

The physical properties (appearance, viscosity, convenience) of the sauces prepared according to the above Examples and Comparative Examples 1 to 5 were evaluated by an evaluation group of 10 people on a 10-point scale, and the results are shown in Table 5 below. It's like a bar. Each characteristic was given a score of 10 if it was excellent and 0 if it was bad, and was expressed as the average value of 10 people.

Exterior viscosity convenience Example 9.1 9.5 9.3 Comparative Example 1 8.4 6.2 6.4 Comparative example 2 7.8 8.2 8.5 Comparative example 3 6.8 8.0 8.1 Comparative example 4 7.6 8.6 8.2 Comparative Example 5 7.5 8.7 8.9

As shown in Table 5, the all-purpose red pepper paste sauce according to the embodiment of the present invention was uniformly excellent in appearance, viscosity, and convenience.

However, in the case of Comparative Example 1, the viscosity was low and the convenience was low, and in the case of Comparative Example 3, the appearance was found to be poor due to the size of the red pepper powder particles.

In addition, Comparative Examples 2, 4, and 5 were also found to be generally unsatisfactory in appearance.

Experimental Example 2: Sensory evaluation of food using sauces according to Examples and Comparative Examples 1 to 5

Stir-fried octopus was prepared using the sauce prepared according to the above Examples and Comparative Examples 1 to 5, and an evaluation panel of 10 people made a sensory evaluation (aroma, texture, taste, overall preference) according to a 10-point scale, The results are as shown in Table 6 below. Each characteristic was given a score of 10 if it was excellent and 0 if it was bad, and was expressed as the average value of 10 people.

incense Texture taste Full symbol chart Example 9.4 9.2 9.3 9.5 Comparative Example 1 8.8 8.9 9.1 9.0 Comparative example 2 7.2 7.6 7.4 7.6 Comparative Example 3 8.4 6.5 8.0 6.9 Comparative Example 4 6.9 8.9 6.8 6.8 Comparative Example 5 6.4 9.0 7.2 7.0

As shown in Table 6, the all-purpose red pepper paste sauce according to the embodiment of the present invention was uniformly excellent in aroma, texture, taste, and overall preference.

However, in the case of Comparative Example 4, the aroma and taste seemed to be low because there was no steaming process, and in Comparative Example 5, the aroma seemed to be weak because there was no steaming process.

In addition, in the case of Comparative Example 3, it was found that the texture was not good due to the size of the red pepper powder particles.

In addition, Comparative Example 2 was also found to be generally insufficient in terms of aroma, taste, and overall preference.

Although the present invention has been shown and described in relation to specific preferred embodiments in the above, the present invention may be modified and changed in various ways without departing from the technical features or field of the present invention defined by the following claims. It is obvious to those skilled in the art that this can be done.

Claims (6)

A first mixing step of mixing first raw materials including starch syrup, water, and red pepper paste with starch syrup as the main ingredient in a steam stirrer;
A first heating step of adding steam to the first mixture that has undergone the first mixing step, heating it at a temperature of 90°C to 110°C for 10 to 30 minutes, and then stirring it;
A second mixing step of adding and mixing a second raw material containing water, high fructose corn syrup, and red pepper paste as a main ingredient into the mixture that has undergone the first heating step;
A second heating step of adding steam to the second mixture that has undergone the second mixing step, heating it at a temperature of 90°C to 110°C for 50 to 70 minutes, and then stirring it;
Steam is added to the mixture that has undergone the second heating step and heated to a temperature of 75°C to 95°C for 20 to 40 minutes, stirred, and then heated to a temperature of 75°C to 95°C for 5 to 15 minutes. Steaming step;
A steaming step of stirring the mixture that has undergone the steaming step and then leaving it to steam for 5 to 15 minutes; and
A method for producing an all-purpose red pepper paste sauce comprising a cooling step of cooling the mixture that has undergone the steaming step to a temperature of 60°C to 70°C for 20 to 30 minutes.
According to paragraph 1,
The first raw materials include starch syrup, water, red pepper paste, garlic, sugar, red pepper powder, fermented cooking liquor, salt, garlic concentrate, tomato ketchup, beef seasoning powder, oyster sauce, flavor enhancer, and spices, with the starch syrup as the main ingredient and Contains as much as 35% by weight,
The second raw material includes water, high fructose corn syrup, red pepper paste, sugar, garlic, red pepper powder, salt, garlic concentrate, oyster sauce, flavor enhancer, butter and spices, but contains 35 to 40% by weight of water as the main ingredient. Characterized by an all-purpose red pepper paste sauce manufacturing method.
According to paragraph 2,
The first raw material is 25 to 35 parts by weight of starch syrup, 16 to 23 parts by weight of water, 8 to 11 parts by weight of red pepper paste, 8 to 10 parts by weight of garlic, 7 to 10 parts by weight of sugar, 8 to 12 parts by weight of red pepper powder, and fermented cooking liquor. 2 to 4 parts by weight, salt 1 to 3 parts by weight, garlic concentrate 1 to 3 parts by weight, tomato ketchup 1 to 3 parts by weight, beef seasoning powder 1 to 3 parts by weight, oyster sauce 1 to 2 parts by weight, flavor enhancer 1 to 3 parts It consists of 1.5 parts by weight and 0.5 to 1 part by weight of spice,
The second raw material is 35 to 45 parts by weight of water, 15 to 20 parts by weight of high fructose corn syrup, 11 to 13 parts by weight of red pepper paste, 10 to 12 parts by weight of sugar, 6 to 8 parts by weight of garlic, 5 to 7 parts by weight of red pepper powder, and salt. 1 to 3 parts by weight of garlic concentrate, 1 to 3 parts by weight of oyster sauce, 1 to 2 parts by weight of flavor enhancer, 1 to 2 parts by weight of butter, and 2 to 3 parts by weight of spices. , How to make all-purpose red pepper paste sauce.
According to paragraph 3,
The spice of the first raw material is at least one selected from the group consisting of black pepper powder, disodium ribonucleotide, smoke flavor, smoke oil, Oleoresin Capsicum, and ethyl paraoxybenzoate,
The spice of the second raw material is a method for producing an all-purpose red pepper paste sauce, characterized in that at least one selected from the group consisting of fermented cooking wine, black pepper powder, beef seasoning powder, disodium 5-ribonucleotide, smoke flavoring, and ethyl paraoxybenzoate.
According to paragraph 3,
A method for producing an all-purpose red pepper paste sauce, characterized in that the red pepper powder has a particle size within the range of 14 mesh to 18 mesh.
Manufactured by the manufacturing method according to any one of claims 1 to 4,
25 to 30 parts by weight of water, 20 to 25 parts by weight of starch syrup and high fructose corn syrup, 10 to 12 parts by weight of red pepper paste, 8 to 10 parts by weight of garlic, 9 to 11 parts by weight of sugar, 7 to 9 parts by weight of red pepper powder, 1 to 1 part by weight of fermented cooking liquor 3 parts by weight, salt 1 to 3 parts by weight, garlic concentrate 1 to 3 parts by weight, butter 0.5 to 1 part by weight, tomato ketchup 0.5 to 1.5 parts by weight, beef seasoning powder 0.5 to 1.5 parts by weight, oyster sauce 1 to 2 parts by weight , an all-purpose red pepper paste sauce comprising 1 to 1.5 parts by weight of a flavor enhancer and 0.5 to 1 part by weight of spices.