KR20140116648A - using red pepper sauce and a method of manufacturing the same - Google Patents

Abstract

The present invention relates to red pepper sauce and a method for manufacturing the same. More specifically, red peppers harvested in Cheongyang (a Korean county) are used to manufacture the red pepper sauce preferred by adults. People can eat the red pepper sauce with cooked rice without an additional cooking process. The red pepper sauce does not include chemical additives and is not chemically processed. The red pepper sauce includes 5-75 wt% of fresh red peppers, 5-30 wt% of dried anchovies, 1-10 wt% of dried kelps, 1-10 wt% of a plum extract, 5-20 wt% of soy sauce, 5-30 wt% of oil or broth, and 5-15 wt% of sugar with respect to the total weight of the sauce.

Description

A sauce using a red pepper and a method for manufacturing the sauce

The present invention relates to a sauce using red pepper and a method for preparing the sauce. More specifically, the present invention relates to a sauce which can be eaten directly with rice using pepper to be suitable for adults, .

Sauce usually refers to putting on or putting on food for flavor or color, for example sauce consumed on Western food such as spaghetti sauce (29%), pork cutlet sauce, hot sauce, mustard sauce, ketchup And rice, which is a stock of Korean, can be eaten instantly.

In this way, most of the currently developed or marketed sources are tasted and sparse, and the main consumer of the products is the source product for adults.

In accordance with this requirement, in Patent Document 10-0905042, 100 parts by weight of beef, 20-30 parts by weight of perilla oil, 300-350 parts by weight of red pepper, 70-80 parts by weight of soy sauce, anchovy sauce or a mixture thereof and 15-25 parts by weight And a pepper-containing sauce.

However, the above-mentioned prior art sauce containing pepper and many commercially available sauces have not been able to meet the preferences of modern people who prefer foods that are beneficial to health because of chemical seasoning or chemical seasoning, There is a desperate need for sauces using nutritious and environmentally friendly food materials that do not have a chemical seasoning process.

In addition, the prior art described above has a disadvantage in that the use thereof is limited because the beef is added to the fish and the fish is not suitable for use in a fish stew.

It is an object of the present invention to provide a sauce suitable for adults by using a natural-friendly food material which can be eaten conveniently together with rice but is nutritionally excellent and does not have a chemical seasoning process in order to solve the problems of the conventional sources described above .

In addition, although the above-mentioned sauce is a food (side dish) independently, there is a further purpose to make it possible to serve as a natural seasoning for various kinds of food without limiting its use.

In order to achieve the above object, the present invention is characterized in that 5 to 75% by weight of fresh red pepper, 5 to 30% by weight of dried anchovy, 1 to 10% by weight of dried sea tangle, 1 to 10% To 5% by weight and 5% by weight to 15% by weight, and the edible oil may be edible oil generally sold in the market, but the canola oil having enhanced functionality is used, , And a chef can be used, but oligosaccharides having enhanced functionality are used herein.

In addition, 2 to 10% by weight, based on the total weight of the source, is added to one selected from shiitake mushroom, dried shrimp, and yellowtail.

Another feature of the present invention is that a 5 to 30 wt% pulverized dried anchovy is added in a compounding machine at 125 to 150 ° C for 5 to 10 minutes, and the freshly chopped red pepper is added in an amount of 5 to 75 wt% Based on the total weight of the source, 1 to 10% by weight of dried seaweed is added, 5 to 30% by weight of edible oil or 5 to 30% by weight of seaweed is added, and then 5 to 20% by weight of soy sauce is added. 1 to 30 minutes, and then the temperature of the blender is lowered to 80 to 100 ° C to add 1 to 10% by weight of the undiluted undiluted solution and 5 to 15% by weight of the solution to the mixture for 5 to 25 minutes. .

According to the present invention having the above-described constitution, it is possible to provide a natural-friendly sauce which can be easily eaten together with rice and can obtain the effects of pepper, kelp, anchovy and plum, And the use of pepper makes it possible to provide an appropriate source for adults.

In addition, although the above-mentioned sauce is a food (side dish) independently, the use thereof is not limited, and natural seasoning can be utilized in various kinds of food cooking, so that easy cooking is possible.

1 is a photograph showing a source using Cheongyang red pepper according to the present invention
Fig. 2 is a view showing the taste of the source of Fig. 1

Hereinafter, embodiments of the present invention will be described with reference to the accompanying drawings.

The sauce using pepper according to the present invention contains 5 to 75% by weight of fresh red pepper, 5 to 30% by weight of dried anchovy, 1 to 10% by weight of dried seaweed, 1 to 10% %, 5 to 30% by weight of edible oil or broth, and 5 to 15% by weight.

In the above, canola oil is used as the cooking oil and sugar is used as the oligosaccharide.

In the above, red pepper can be used by mixing fresh red pepper, red pepper, green pepper and the like. In the case of red pepper, the pungent taste is weak and the sweet taste is strong.

The dried anchovy and dried kelp are crushed, and the undiluted plum solution is obtained by mixing the same amount of plum and sugar in the same amount and fermenting them, and then removing the gypsum.

In addition, 2 to 10% by weight, based on the total weight of the source, is added to one selected from shiitake mushroom, dried shrimp, and yellowtail.

The sauce having such a composition can be selected according to the taste and the kind of pepper can be selected and used depending on the desired intensity of the spicy taste. For example, in case of using the red pepper sauce, 20% by weight of dried anchovy, 3% by weight of dried kelp, 4% by weight of a raw plum, 11% by weight of soy sauce, 13% by weight of canola oil and 8% by weight of oligosaccharide.

As a basic taste, the above-mentioned composition is used as a basic taste, and a sweet pepper is used in an amount of 5 to 75% by weight based on the total weight of the source. For example, a mild taste is in a range of 5 to 15% A less spicy taste may be added in the range of 16 to 34 wt%, a basic taste may be 35 to 48 wt%, and a very spicy taste may be added in the range of 49 to 70 wt%.

The degree of crushing of the above-mentioned Cheongyang red pepper, dried anchovy, kelp, shiitake mushroom, and Hwang Taepo is 2 ~ 5mm and 2 ~ 2mm size.

Of these, the particle size of 2 ~ 5mm is applied to the spicy and less spicy, very spicy. Mainly for men and aged, those who like texture are liked, and application example is used according to the seasoning of various stew and fried rice, and the use of each of them when rubbing directly with rice.

And a particle size of 2 mm or less is applied to mild taste and less spicy taste. It is popular for those who like soft texture and women, and it is widely used for eating poultry, pasta, pasta and meat.

In the method of preparing the sauce of the present invention, first, 4,000 g of dried anchovy, which is pulverized in a mixer at 125 to 150 ° C., is added and fried for 5 to 10 minutes to lower the salinity of the anchovy and remove the odor of the anchovy.

Then, 8,200 g of the above-mentioned freshly sourced Cheongyang pepper are added and mixed, and 600 g of dried kelp are added. At this time, shiitake mushroom, Hwang Taepo can selectively add 2 ~ 10 weight% based on the total weight of the source.

2,600 g of canola oil is added to the mixture, and 2,200 g of soy sauce is added thereto. The blender temperature is kept at 100 ° C., and mixing operation is performed for about 1 hour by a screw blade having a speed of 1/60 minutes. Through this process, the deep taste of the ingredients is concerned and high-temperature sterilized high-quality sauces are produced.

Thereafter, the temperature of the blender is lowered to 90 ° C, 600 g of the undiluted solution and 1,600 g of oligosaccharide are added thereto.

In order to obtain a more palatable product in this process, it is possible to increase the mixing time by 30 minutes by introducing a high concentration of broth in the amount of 2 times that of canola oil instead of canola oil. The broth is selected from onion, radish, shrimp, , Or a mixture thereof, at a rate of 1 kg per 10 L of water, may be used alone or in combination.

In order to improve the flavor, about 0.5% of natural spices (sage, basil) can be added.

The manufactured source products are cooled at room temperature and packaged individually when the product temperature falls below 30 ° C. Packaging is based on bottled packaging considering hygiene and shelf life. After putting the quantitative amount of the sauce into the bottle, the sealing process is carried out to prevent rancidity through the inflow of air. Depending on the intended use of the product, retort pouch packaging, capsule packing, and tube packing are possible.

It is then matured at low temperature in the product storage room.

As shown in Fig. 1, the thus prepared sauce has a blackish brown color and has a sweet taste, a salty taste, a pungent taste and a rich taste as shown in Fig.

In Fig. 2, TOP is the taste first felt when the source product is put into the mouth. The bottom of the human tongue has a sense of four tastes, mainly because the receptor that feels the sweetness is at the front of the tongue and feels the sweetest first. Here, BODY is a taste that can be felt when you put the sauce into your mouth and chew it. It has four basic flavors as well as a pungent taste, and the texture from the size of the sauce particles is abundant. END is the taste when you swallow the source of the mouth. Though the sauce has been passed over the neck, it has a strong flavor, which is a major feature of natural ingredients, along with spicy taste in the mouth.

In the above, the main ingredient of red pepper is known as "capsaicin", which is known to promote metabolism, stimulate salivary glands and gastric glands to increase appetite, promote digestion, and act as a sweetener. Capsaicin in this pepper acts to decompose the fat in the body, so it is also recommended as a diet food because it helps prevent obesity by reducing body fat.

In addition, capsaicin, which is the main component, contains vitamin A and vitamin C, and vitamin A of pepper enhances resistance to respiratory system infections, improves immunity, speeds recovery of disease, Vitamin C is said to be 20 times richer than apple, 2-3 times richer than mandarin orange.

Especially, Cheongyang red pepper, famous for its hot spicy pepper in Korea, has a good color due to the characteristic of Cheongyang area, which is rich in sunshine and sunshine, rich in nutrients such as vitamins and minerals. Capsaicin, which produces spicy flavor, . Also, it has a strong aroma and strong peels, so it does not change taste even after storage for a long time. These cheongyang red pepper have antioxidant activity, stimulation of gastric secretion, appetite stimulation, blood circulation promotion,

And, anchovy is the maximum content of calcium and phosphorus, it helps to the convalescence when taking a long time, it is effective for the postpartum pain of the wife, contains taurine, suppresses cholesterol content, maintains normal blood pressure, , It is also effective in the development of children's intelligence.

The dried kelp is effective in preventing adult diseases, excellent anticancer effect, rich in minerals, excellent in prevention of hangover, and toxin-releasing effect.

It is known that plum juice is excellent in sterilization and detoxification, and has excellent efficacy in preventing food poisoning and restoring fatigue. It is also reported that it exerts an excellent effect of increasing the absorption of calcium contained in anchovy, which is entered into the sub ingredient, and is effective for gastric acidosis and wisdom acidosis. Especially, it is known that plum liquid is excellent in antimicrobial activity and is also effective in inhibiting microbial propagation which is likely to occur in liquid foods such as sauces.

In order to investigate natural antibacterial materials harmless to human body, 5 kinds of food poisoning bacteria (Staphylococcus aureus, Escherichia coli, Vibrio parahaemolyticus, Sallmonela enteriditis, Bacillus cereus) The antimicrobial and antifungal activities against two species of fungi (Trichophyton mentagrophytes, Microsporum audinii) and two plant pathogens (Aspergillus flavus, Fusarium solani) were investigated by paper disc agar diffusion method. I have reported. The plum extracts showed no antifungal effect, but at the concentration of 6.25% (w / v) compared to the concentrate, all five strains were reported to inhibit bacterial proliferation for the first time. The methanol fermentation broth was fractionated by using 4 solvents (petroleum ether, chlorofrom, ethyl acetate, butanol) with different polarity. Butanol fraction showed the most antimicrobial activity Respectively. The fraction with the highest antimicrobial activity was separated by sepadex column chromatography and silica gel column chromatography to obtain the fraction with the greatest antimicrobial activity (Fr. 3-4) and analyzed by GC / MS. It has been found that the substances exhibiting large antimicrobial activity are likely to be trimethyl citrate and hexanedioic acid.

The oligosaccharide (fructooligosaccharide) selectively proliferates beneficial bacteria such as bifidobacteria among intestinal bacteria and keeps the intestines healthy and improves constipation. As a low-calorie sweetener, fructooligosaccharide is a diet sweetener which is hardly decomposed by enzymes in the saliva, stomach fluid and small intestine of the mouth, and thus is difficult to become an energy source. It also has a very similar sweetness to sugar and the sweetness is about 60% of sugar.

Canola oil is an oil that is extracted and purified by crushing and extracting oilseed rape. It has no harmful trans-fats, has few erucic acids that cause heart trouble, has few saturated fatty acids, and has many unsaturated fatty acids such as oleic acid and linoleic acid. It became known as oil.

Saturated fatty acids, which increase blood cholesterol levels, are the lowest of all edible oils and no cholesterol is known to be one of the oils that prevent heart disease, cancer, diabetes and hypertension.

It is also rich in oily fish, but it contains a large amount of omega-3 fatty acids, which are beneficial to health but can not be made by the body themselves. Omega-3 is an important source of vitamin E and vitamin K, essential for reducing cholesterol levels in the blood, helping the brain develop and keeping the heart strong.

Also, it is rich in alpha tocopherol which has strong physiological activity and is good for anti-aging.

It has a light flavor and is used for salad dressing. It is used for frying, frying and baking which has a high ignition point and a low saturated fat, and it does not have trans fats.

The above-mentioned shiitake mushrooms are a little bit odorous due to the characteristics of dried anchovy, and they liquefy the intrinsic odor of the soy sauce and give a deep flavor. In addition, the mushroom 2 ~ 5m of granules to improve the texture of chewing when the mushrooms and tastes unique flavor gives a different flavor. Especially, it gives a clean and clear aftertaste.

In addition, when adding dried shrimp powder, when crushed into the whole of the head, the shrimp horny flavor tends to get tastier and the texture will be lowered, so cut off the head and crush only the trunk. Adding such dry shrimp improves the texture of chewing, doubles the taste of the shrimp, and is strong and heavy.

Hwang Taepo has finely crushed the body part with the head removed. When adding Hwang Taepo, the chewing texture is improved, and the fresh taste and light taste are doubled. It is also characterized by a sweet sweetness unique to Hwang Taepo.

In addition, the above-mentioned natural spices act to slightly alleviate the odor of the anchovy and the intrinsic odor of the soy sauce coming from the liver.

Claims (4)

5 to 30% by weight of fresh hot pepper, 5 to 30% by weight of dried anchovy, 1 to 10% by weight of dried sea tangle, 1 to 10% By weight, and 5 to 15% by weight of the pepper. [3] The sauce according to claim 1, wherein 2 to 10% by weight based on the total weight of the sauce is further added with one selected from the group consisting of mushroom, dried shrimp and yellowtail. 5 ~ 30% by weight of crushed and dried anchovies were added to the mixture at 125 ~ 150 ℃ for 5 ~ 10 minutes,
5 to 75% by weight based on the total weight of the source, 1 to 10% by weight of dried kelp based on the total weight of the source, 5 to 30% by weight of cooking oil or 5 to 30% %, And the mixture is maintained at 90 to 110 ° C for 1 hour to 1 hour and 30 minutes,
And the mixture is then cooled to 80 to 100 ° C, and 1 to 10% by weight of the undiluted solution and 5 to 15% by weight of the undiluted solution are added thereto for 5 to 25 minutes. [4] The method according to claim 3, wherein 2 to 10% by weight of shiitake mushroom, shrimp, and hwangtaepo are added in the process of adding dried tsunami.

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