KR20240027239A - Manufacturing method of sauce including Allulose - Google Patents

Abstract

A low-sugar sauce manufacturing method for providing a low-sugar sauce with sweet and spicy taste and reduced sugar, comprising a red pepper paste material preparation step (10), a red pepper paste soaking step (20), and a red pepper paste ripening step (30), and a low-sugar sauce sauce. It further includes a manufacturing step (40) and a low-sugar sauce maturation step (50), but in the red pepper paste material preparation step (10), 300 to 400 mesh of red pepper powder, allulose, 30 to 40 mesh of grain powder, and meju powder are prepared, and red pepper paste is soaked. In step (20), red pepper paste is prepared by mixing the red pepper powder, allulose, grain powder, meju powder, sea salt, and water, and in the red pepper paste maturation step (30), the red pepper paste is aged at a temperature of 4°C to 10°C for 30 to 90 days. In the low-sugar sauce production step (40) using aged red pepper paste, red pepper paste, soy sauce, garlic, chicken stock, allulose, pepper powder, and curry powder are mixed well while heating at 75°C to 96°C for 15 to 25 minutes to obtain low sugar content. After producing the sauce, in the low-sugar sauce maturation step (50), the low-sugar sauce is aged at a low temperature at 0°C to 4°C for 24 to 72 hours to provide a spicy low-sugar sauce that is differentiated from the existing red pepper paste sauce, and the sweet and spicy tastes are It is effective in providing a spicy, low-sugar sauce without worrying about calories to those on a disease-based diet or diet by lowering the sugar content.

Description

Manufacturing method of low-sugar sauce including allulose {Manufacturing method of sauce including Allulose}

The present invention relates to a low-sugar sauce and a method for producing the same, and more specifically, to a low-sugar sauce that does not contain sugar and reduces calories by reducing sugar components, including allulose, while maintaining sweet and spicy taste.

Korea's traditional sauce has been made from traditional fermented foods such as red pepper paste, soybean paste, and soy sauce.

Sauce improves the taste of food, promotes digestion, or supplements nutrition.

Recently, in Korea, not only traditional sauces but also various sauces introduced from foreign countries are being used to vary the taste of food or satisfy the various tastes of consumers.

Representative examples of Korean spicy sauces include red pepper powder and red pepper paste, but red pepper powder is simply used as raw materials, and red pepper paste is manufactured using meju (meju) and basically has a dry taste.

Therefore, as a spicy sauce, red pepper paste is unsuitable for use in various types of foods. Recently, red pepper powder, garlic, ginger, etc. have been added to increase the taste and aroma or by adding various auxiliary ingredients to increase the sweetness. To add sugar, sugars such as sugar may be included.

Among them, sugar is composed of sucrose as its main ingredient and is one of the representative sweeteners added to food to give it a sweet taste. Sugar has excellent sweetness and has been added to various foods and processed foods since the past, and has been considered the most preferred sweetener to improve the taste of food and stimulate the appetite. However, recently, as the harmfulness of sugar continues to be revealed, problems are being raised. Specifically, excessive consumption of sugar has been pointed out as a major cause of various lifestyle diseases such as obesity and diabetes, as well as cavities, and the need to develop a sweetener to replace it is emerging.

In particular, despite the increasing variety and preference for taste, interest in adult diseases and obesity, which are common problems around the world, is also increasing, and efforts are being made to promote various promotions and sources to reduce sugar or salt. there is.

Accordingly, fructose, glucose, stevia, or erythritol have been replaced as sweeteners used instead of sugar to achieve sweetness.

In this way, there is a continuous need for the development of improved alternative sweeteners that are low in calories and have a sweetness level that can replace sugar.

Recently, attention has been paid to allulose. Allulose is an epimer of fructose (D-fructose) and is a type of functional saccharide. It has a high sweetness of about 60 to 70% of that of sugar. It has almost zero calories and is known to be effective in preventing and improving diabetes.

As a patent office prior art related to allulose, Japan Patent Office Publication No. 2022-033889 “Crystalline Functional Sweetener (Patent Document 1)” discloses prior art regarding an allulose production method, and as interest in allulose increases, it is being developed in Korea. The Korean Intellectual Property Office discloses Patent Publication No. 10-2022-0037197 “Chocolate Composition and Method for Manufacturing the Same (Patent Document 2)” in relation to foods or compositions containing allulose, and Publication Patent No. 10-2022-0033790 “ “Composition for intestinal cleansing (patent document 3)” and Patent Publication No. 10-2022-0086566 “baking product composition containing allulose (patent document 4)” are disclosed.

In addition, Patent No. 10-1898210, “Low-sugar sweetener and food composition containing the same (Patent Document 5),” is a low-sugar sweetener composition for replacing high-fructose corn syrup or sugar, and includes mixed sugar containing high-fructose corn syrup and starch syrup; and a high sweetener containing sucralose and steviol glycosides, wherein the low-sugar content sweetener composition for high-fructose corn syrup or sugar substitutes exhibits the sensory properties of high-fructose corn syrup or sugar. there is. Patent Document 5 is a sweetener for replacing sugar, which is characterized by containing sucralose and steviol glycosides, while the present invention provides a spicy sauce containing allulose instead of sugar or starch syrup, providing a sweet taste similar to sugar while reducing the calories of sugar. There is a difference in lowering the sugar level to 10%.

In addition, Registered Patent No. 10-2246960, “Low Calorie Spicy Sauce (Patent Document 6),” is a spicy sauce composition containing spicy spices, allulose, and an acid-resistant thickener, wherein the allulose is based on 100% by weight of the sauce composition. , the solid content is contained at 51 to 65% by weight, the sauce composition has a viscosity of 400 to 5,000 cp at 40 ° C., a water activity of 0.75 or less, and a pH in the range of 3.5 to 5.5, and the acid-resistant thickener is modified starch. A spicy sauce composition having a Scoville index of 250 to 1,500,000 is disclosed. Patent Document 6 is a sweetener for replacing sugar in a spicy sauce, including allulose, an acid-resistant thickener as modified starch, and spicy spices, while the present invention is a red pepper paste base containing allulose instead of sugar or starch syrup. It contains loin and more curry powder to provide a differentiated and spicy sauce, providing a sweetness similar to sugar, but lowering the sugar to 10% of the calories of sugar.

In addition, Registration Patent No. 10-2414674, “Sweetener Powder Composition and Method for Manufacturing the Same (Patent Document 7),” is a powder sweetener composition containing allulose and a powdered auxiliary, wherein the total solid content of the allulose and the powdered auxiliary is 100. Based on weight percent, the allulose is included in an amount of 1 to less than 35% by weight, and the powdered aid is included in an amount greater than 65 to 99% by weight, and the powdered aid has a glass transition temperature of 60° C. to 250 in the powder state. ℃, and is at least one selected from the group consisting of starch hydrolyzate, indigestible maltodextrin, inulin, and polydextrose, and the powdered sweetener is an amorphous powdered sweetener. Patent Document 7 discloses a powdered sweetener composition. In order to provide a starch hydrolyzate, indigestible maltodextrin, inulin, and polydex, the present invention includes allulose instead of sugar or starch syrup in the red pepper paste base, and further includes curry powder to differentiate it. The difference is that by providing a spicy sauce, it has a sweet taste similar to sugar, but lowers the sugar to 10% of the calories of sugar.

In addition, in Patent Publication No. 10-2022-0095524, “Low-carbohydrate sauce using alternative sugars and method for manufacturing the same (Patent Document 8),” the low-carbohydrate sauce using alternative sugars includes allulose; MCT oil; and sunflower lecithin; However, Patent Document 8 discloses a low-sugar sauce that contains starch hydrolyzate, indigestible maltodextrin, inulin, and polydext to provide a powdered sweetener. However, the present invention provides a differentiated and spicy sauce by including allulose instead of sugar or starch syrup in the red pepper paste base and further including curry powder, providing a sweet taste similar to sugar while lowering the sugar to 10% of sugar calories. there is.

Patent Document 1. Publication Patent JP No. 2022-033889 (2022.03.02) Patent Document 2. Public Patent KR No. 10-2022-0037197 (2022.03.24) Patent Document 3. Public Patent KR No. 10-2022-0033790 (2022.03.17) Patent Document 4. Public Patent KR No. 10-2022-0086566 (2022.06.23) Patent Document 5. Registered Patent KR No. 10-1898210 (2018.09.06) Patent Document 6. Registered Patent KR No. 10-2246960 (2021.04.26) Patent Document 7. Registered Patent KR No. 10-2414674 (2022.06.24) Patent Document 8. Public Patent KR No. 10-2022-0095524 (2022.07.07)

1. Edaily article dated April 27, 2022, “Special Taste Co., Ltd. launches ‘Thank You Low Sugar Buldak Sauce’ using allulose” https://www.edaily.co.kr/news/read?newsId=03063526632300384&mediaCodeNo=257&OutLnkChk=Y

The present invention seeks to provide a new spicy low-sugar sauce by improving the spicy sauce already produced and sold by the present inventor.

In addition, the goal is to provide a spicy, low-sugar sauce that reduces the harsh taste of spicy sauces including red pepper paste.

In addition, by including allulose instead of sugar, we want to provide a spicy, low-sugar sauce without worrying about calories for those on a disease-type diet or diet by preserving the sweet and spicy taste and lowering the sugar content.

In the method of manufacturing a low-sugar sauce that preserves the sweet and spicy taste and lowers the sugar,

The method for producing low-sugar sauce containing allulose is:

It may include a red pepper paste material preparation step (10), a red pepper paste soaking step (20), and a red pepper paste ripening step (30).

In addition, a low-sugar sauce manufacturing step (40) and a low-sugar sauce maturing step (50) may be further included.

The red pepper paste material preparation step (10) may be characterized by preparing 300 to 400 mesh of red pepper powder, allulose, 30 to 40 mesh of grain powder, and meju powder.

The red pepper paste soaking step (20) may be characterized in that red pepper paste is prepared by mixing the red pepper powder, allulose, grain powder, meju powder, sea salt, and water.

The red pepper paste ripening step (30) may be characterized in that the red pepper paste is aged for 30 to 90 days at a temperature of 4°C to 10°C.

The water used to produce the red pepper paste may be characterized as red pepper water made by boiling red pepper leaves and red pepper.

The pepper used to produce the above red pepper paste can be selected from one or more of Dangjo pepper or Miinput pepper.

The grain powder used to produce the red pepper paste can be selected from any one or more of glutinous rice flour, brown rice flour, rice flour, and barley flour.

The low-sugar sauce manufacturing step (40) is to prepare a low-sugar sauce by mixing the red pepper paste, soy sauce, garlic, chicken stock, allulose, pepper powder, and curry powder well while heating at 75°C to 96°C for 15 to 25 minutes. It can be characterized as:

The low-sugar sauce maturation step 50 may be characterized by low-temperature maturing the low-sugar sauce at 0°C to 4°C for 24 to 72 hours.

According to the present invention, there is an effect of providing a spicy and low-sugar sauce that is differentiated from existing red pepper paste sauce.

In particular, it is effective in reducing the harsh taste of sauces containing red pepper paste and providing a spicy, low-sugar sauce with a clean, rich taste.

In addition, by including allulose, it preserves the sweet and spicy taste and lowers the sugar, providing a spicy, low-sugar sauce without worrying about calories for those on a disease diet or diet.

1 is a flowchart of the method for producing low-sugar sauce of the present invention.

Hereinafter, if it is determined that a detailed description of related known technologies may unnecessarily obscure the gist of the present invention, the detailed description will be omitted. Additionally, numbers used in the description process of this specification are merely identifiers to distinguish one component from another component.

In addition, the terms used in this specification and claims should not be construed limited to their dictionary meaning, and based on the principle that the inventor can appropriately define the concept of the term in order to explain his or her invention in the best way, It should be interpreted with meaning and concept consistent with the technical idea of the present invention.

Accordingly, the embodiments described in this specification and the configurations shown in the drawings are only preferred embodiments of the present invention and do not express the entire technical idea of the present invention, so various equivalents that can replace them at the time of filing the present application It should be understood that variations and variations may exist.

Preferred embodiments of the present invention will be described in more detail, but already well-known technical parts will be omitted or compressed for brevity of explanation.

Hereinafter, specific details for producing red pepper paste according to the present invention will be described as follows.

As shown in Figure 1, the present invention largely consists of preparing red pepper paste and preparing a low-sugar sauce using the red pepper paste. The step of manufacturing red pepper paste includes a red pepper paste material preparation step (10), a red pepper paste soaking step (20), and a red pepper paste maturation step (30), and the step of manufacturing a low-sugar sauce includes a low-sugar sauce manufacturing step (40) and a low-sugar sauce maturation step. It consists of (50).

The red pepper paste material preparation step (10) is a step of preparing the red pepper paste ingredients used in the red pepper paste soaking step (20), and the red pepper paste maturation step (30) is the step of soaking and then maturing the red pepper paste in the red pepper paste soaking step (20). The step of preparing a low-sugar sauce by mixing the prepared red pepper paste and other ingredients is the low-sugar sauce manufacturing step (40), and the step of maturing the prepared low-sugar sauce is the low-sugar sauce maturing step (50).

1. Red pepper paste ingredient preparation step (10)

Red pepper powder itself is known to promote metabolic function, help warm the inside of those with cold stomachs, and help relieve vomiting, abdominal pain, diarrhea, and indigestion. However, there is a tendency to avoid blood sugar control due to the saccharification process in the red pepper paste manufacturing process, but to prevent this, the present invention does not use sugar, malt, grain syrup or starch syrup, but uses allulose as an alternative sweetener.

The red pepper powder was dried and then ground to a size of 300 to 400 mesh.

There are no particular restrictions on the variety of peppers, but for use as a spicy sauce, varieties with a high AGI content, which are advantageous for diabetes prevention and blood sugar management, are preferable.

Therefore, you can choose to use Dangjo pepper or Miinput pepper.

Dangjo peppers contain up to 5 times more ingredients called AGI (alpha-glucosidase inhibitor) than regular peppers, preventing diabetes and helping people with high blood sugar manage their blood sugar levels.

Miin Green Pepper reported that the AGI ingredient contained in one green pepper was confirmed to have the same efficacy as 40 mg of acarbose (a medicine to lower blood sugar levels for diabetics).

The traditional method of making red pepper paste is to use malt for saccharification, but a simpler method using starch syrup or grain syrup has also been introduced. However, in the present invention, for the purpose of the present invention, allulose was used as a sugar that has a sweet taste but does not increase blood sugar levels.

In other words, traditionally used sugar or maltose has recently been pointed out as a major cause of various lifestyle diseases such as obesity and diabetes, and there is a need to replace it, so allulose, which has recently been introduced as a possible substitute saccharide, was used.

Allulose, which is contained in trace amounts in molasses and isomerized sugars, is a type of rare sugar that can be produced enzymatically from D-fructose by epimerase. It is expected to have physiological functions such as antioxidant properties, and its sweetness is 60 times that of sugar. Although it is ~70%, it has almost no calories and has excellent solubility, so it is expected to be applied to various foods.

When allulose, which has a sweet taste derived from fruits such as grapes and figs, is used as a sugar source, it produces a sweetness similar to sugar, but is a natural sweetener with only 10% of the calories of sugar, so it can be used for those on a diet or diet.

Additionally, in order to increase the AGI content of the present invention, the fruit of Dangjo pepper or Miingreen pepper and red pepper leaves can be boiled separately or together with water to make red pepper water.

The above red pepper water is used after adding 1 kg of red pepper leaves and red pepper to 3 kg of water, boiling it at over 100°C for 5 to 10 hours, and filtering the boiled red pepper water to about 1.5 kg.

Grain powder is made by soaking grains in water, pulverizing them, and then steaming them.

You can choose between glutinous rice flour, brown rice flour, rice flour, and barley flour.

Accordingly, types of red pepper paste are divided into glutinous rice red pepper paste, barley red pepper paste, etc. There are differences in fermentation time, steaming time, temperature, etc. depending on the actual type of grain, so in the present invention, general glutinous rice powder is used.

Glutinous rice powder can be made by soaking glutinous rice in water and pulverizing it to make 30-40 mesh glutinous rice powder.

Additionally, it can be made into glutinous rice powder by soaking it in previously prepared red pepper water and pulverizing it.

Also, meju powder, which is easily available in the market, was used, and sea salt is seasoned and included to prevent spoilage.

2. Step of making red pepper paste (20)

There are various methods of making red pepper paste including the traditional method, improved method, and semi-improved method, and there are differences in production methods depending on the region, but the general traditional method of making glutinous rice red pepper paste is to soak glutinous rice in water, ferment it, grind it, and then use malt. A common conventional manufacturing method is to saccharify it, add meju powder, red pepper powder, salt, etc., and then age it.

There may be various other methods, but in the present invention, the method of manufacturing an improved method using glutinous rice flour among grain flour is explained.

In the present invention, as a method of manufacturing an improved meal, glutinous rice flour as grain powder is soaked in water and pulverized, and then 35 to 40 parts by weight of the glutinous rice flour is steamed.

At this time, red pepper water can be used instead of water.

While the steamed glutinous rice powder is moderately hot, mix 28 to 32 parts by weight of red pepper powder, 10 to 15 parts by weight of allulose, 9 to 13 parts by weight of meju powder, and 8 to 12 parts by weight of sea salt.

In this process, 10 to 20 parts by weight of water or red pepper paste may be added to adjust the physical properties so that the red pepper paste does not become too thick.

The composition ratio for producing red pepper paste in the present invention is shown in Table 1 below.

ingredient weight part chili powder 28 to 32 parts by weight Allulose 10 to 15 parts by weight grain powder 35 to 40 parts by weight Meju powder 9 to 13 parts by weight sea salt 8 to 12 parts by weight water or red pepper 10 to 20 parts by weight

3. Red pepper paste ripening stage (30)

In the red pepper paste soaking step (20), the soaked red pepper paste is placed in a jar and then fermented.

To prevent rot and browning, the upper layer of red pepper paste can be additionally covered with sea salt. The ripening temperature is preferably around 4°C to 10°C, and it can be aged for at least 30 to 90 days.

4. Low sugar sauce manufacturing step (40)

Based on the red pepper paste prepared in the above step, a low-sugar sauce is prepared by mixing soy sauce, garlic, chicken stock, allulose, pepper powder, and curry powder to reduce sugar while maintaining the sweet and spicy taste.

Chicken stock is a type of broth using chicken and is commercially available in powder or liquid form, but liquid chicken stock was used in the present invention.

Adding chicken stock increases the umami flavor of a low-sugar sauce that maintains the spiciness, and has the effect of increasing the depth of the spiciness in particular.

In addition, in the present invention, since a low-sugar sauce based on red pepper paste made with grain powder or meju powder is made, the dry taste may become stronger, so curry powder is added to neutralize it.

Curry powder typically may contain turmeric, ginger, pepper, or garlic.

Adding curry powder has the effect of increasing the umami flavor to counteract the harsh taste.

Based on 100 parts by weight of red pepper paste prepared above, 5 to 15 parts by weight of soy sauce, 2 to 5 parts by weight of garlic, 25 to 30 parts by weight of chicken stock, 15 to 25 parts by weight of allulose, 3 to 5 parts by weight of black pepper powder, and curry Mix with 5 to 25 parts by weight of powder.

In the present invention, the composition ratio for producing a low-sugar sauce based on 100 parts by weight of red pepper paste is shown in Table 2 below.

chili pepper paste Based on 100 parts by weight soybean sauce 5 to 15 parts by weight garlic 2 to 5 parts by weight Chicken stock 25 to 30 parts by weight Allulose 15 to 25 parts by weight pepper powder 3 to 5 parts by weight curry powder 5 to 25 parts by weight

The low-sugar sauce containing the red pepper paste is mixed well while being heated at 75°C to 96°C for 15 to 25 minutes.

5. Low-sugar sauce maturation stage (50)

The low-sugar sauce prepared in the low-sugar sauce manufacturing step (40) is aged at a low temperature at 0°C to 4°C for at least 24 hours to 72 hours.

The manufacturing method of the low sugar sauce of the present invention will be described through an example.

< Example 1>

(1) Steam 25 parts by weight of glutinous rice powder soaked in water and ground.

(2) Prepare red pepper paste by mixing 25 parts by weight of steamed glutinous rice powder with 30 parts by weight of red pepper powder, 15 parts by weight of allulose, 10 parts by weight of meju powder, 8 parts by weight of sea salt, and 12 parts by weight of water.

(3) Put the soaked red pepper paste in a jar and ferment for 30 days at a temperature of 4℃ to 10℃.

(4) Based on 100 parts by weight of prepared red pepper paste, mix 10 parts by weight of soy sauce, 5 parts by weight of garlic, 25 parts by weight of chicken stock, 20 parts by weight of allulose, 3 parts by weight of pepper powder, and 15 parts by weight of curry powder.

(5) Mix well while heating the mixture containing red pepper paste for 15 minutes at 75°C to 80°C.

(6) The low-sugar sauce is aged at low temperature for 24 hours at 0°C to 4°C.

The spicy, low-sugar sauce prepared by the present invention can be used as a seasoning for meat (chicken, pork, etc.) and can also be used as a seasoning sauce for other foods.

In addition, compared to the existing basic red pepper paste sauce, it is a low-sugar sauce containing allulose that replaces sugar, reducing sugar content, reducing calories, maintaining sweet and spicy taste, and alleviating various lifestyle diseases such as obesity and diabetes, and providing a disease-friendly diet. For those who are on a diet or on a diet, we can provide a spicy, low-sugar sauce without worrying about calories.

10: Preparation of red pepper paste ingredients
20: Step of making red pepper paste
30: Red pepper paste ripening stage
40: Low sugar sauce manufacturing step
50: Low sugar sauce ripening stage

Claims (3)

Including the red pepper paste material preparation step (10), the red pepper paste soaking step (20), and the red pepper paste ripening step (30),
The red pepper paste material preparation step (10) is
It is characterized by preparing 300-400 mesh of red pepper powder, allulose, 30-40 mesh of grain powder, and meju powder,
The red pepper paste soaking step (20) is
Characterized in producing red pepper paste by mixing the red pepper powder, allulose, grain powder, meju powder, sea salt, and water,
The red pepper paste ripening step (30) is
Characterized in that the red pepper paste is aged for 30 to 90 days at a temperature of 4 ℃ to 10 ℃,
Method for manufacturing low-sugar sauce containing allulose According to paragraph 1,
Further comprising a low-sugar sauce manufacturing step (40) and a low-sugar sauce maturation step (50),
The low sugar sauce manufacturing step (40) is
A low-sugar sauce is prepared by mixing the red pepper paste, soy sauce, garlic, chicken stock, allulose, pepper powder, and curry powder well at 75°C to 96°C while heating for 15 to 25 minutes,
The low sugar sauce maturation step (50) is
Characterized in that the low-sugar sauce is aged at low temperature for 24 to 72 hours at 0°C to 4°C.
Method for manufacturing low-sugar sauce containing allulose According to paragraph 1,
The water used to produce the red pepper paste is characterized in that red pepper water made by boiling red pepper leaves and red pepper,
Method for manufacturing low-sugar sauce containing allulose