Method for producing red pepper paste sauce and red pepper paste sauce made therefrom

Abstract

The present invention relates to a method for manufacturing a gochujang sauce with improved taste, aroma, color, and palatability without the addition of artificial sweeteners, derived from jocheong produced by a traditional method using a cauldron and a wood fire, and to the gochujang sauce manufactured therefrom, comprising: a) a first step process of preparing a bitter melon extract; b) a second step process of cooking steamed rice with sorghum or roasted sorghum and onions; c) a third step process of mixing the steamed rice, malt extract, and water to saccharify and produce a saccharified liquid; d) a fourth step process of mixing the saccharified liquid and the bitter melon extract, aging the mixture, placing it in a cauldron, and heating and concentrating it with a wood fire to produce jocheong; and e). The process consists of a fifth step of preparing a gochujang sauce by composing it with 100 parts of rice syrup, 250 to 300 parts by weight of red pepper powder, 100 to 150 parts by weight of meju powder, and 100 to 150 parts by weight of sun-dried salt, and aging it at 20 to 30℃. Since the gochujang sauce according to the present invention is produced by manufacturing gochujang based on rice syrup prepared using a traditional method with a cauldron, it has the effect of being able to be provided as a base sauce when cooking various types of food without the addition of artificial sweeteners, and also has the advantage of being provided as a functional health food due to the bitter melon, sorghum, onion, etc. added during the production of the rice syrup.

Description

Technology Field

[0001] The present invention relates to a method for manufacturing a functional gochujang sauce and a gochujang sauce manufactured therefrom. Specifically, it relates to a method for manufacturing a functional gochujang sauce with improved taste, aroma, color, and palatability without the addition of artificial sweeteners by using a functional food and sorghum as ingredients and jocheong manufactured in a traditional manner, and to a gochujang sauce manufactured therefrom. Background Technology

[0002] In Korea, gochujang has traditionally been made in each household by mixing rice, meju powder, malt syrup, corn syrup, red pepper powder, and salt, and aging it for 4 to 5 months. However, since gochujang is now mass-produced in food factories and distributed as a product, the mass-produced gochujang does not deviate significantly from the basic flavor profile of gochujang, such as sweetness and spiciness. Consequently, gochujang seasoning sauces based on gochujang are insufficient for use in cooking various dishes, and the resulting dishes do not fully satisfy the tastes of consumers.

[0003] Generally, sauces are liquid or semi-liquid seasonings added to various dishes such as fish, meat, eggs, and vegetables to add flavor or color in Western cuisine. Although there are various forms of sauces, gochujang sauce, which uses gochujang as a base ingredient, is one of the indispensable sauces in Korean food culture. It is a sauce used as a basic ingredient when cooking various dishes such as tteokbokki, bibim guksu, bibimbap, dakgangjeong, and jeyuk bokkeum, and as it is one of the foods of high interest to consumers, there is a demand for the development of gochujang or gochujang sauces with diverse flavors and aromas.

[0004] Regarding the above-mentioned gochujang or gochujang sauce, for example, prior art in Patent Document 1 comprises: a material preparation step of preparing Dangjo red pepper powder, onion, salt, tuna extract, soy sauce, alcohol, water, meju powder, and monk fruit extract; and a mixing step of manufacturing gochujang by mixing Dangjo red pepper powder, onion, sea salt, tuna extract, soy sauce, alcohol, water, meju powder, and monk fruit extract. A method for manufacturing gochujang is disclosed, comprising: a mixing step and an aging step of aging the gochujang produced through the mixing step at a temperature of 4 to 10°C; wherein 0.35 parts by weight of banaba leaf extract are further mixed in the mixing step. Patent Document 2 describes a method comprising: a step of obtaining a chive saccharification liquid using dried chive powder and malt extract; a step of obtaining a chive ester mixture by immersing fresh chives in natural alcohol and aging them for at least 3 days; a step of preparing a fermentation mixture by mixing fermented rice, fermented soybeans, and fermented anchovy extract; a first aging step of making initial gochujang by mixing the chive saccharification liquid, the fermentation mixture, and the chive ester mixture with red pepper powder and aging it at room temperature for 4 to 5 days; and a second aging step of aging the initial gochujang at a low temperature of 0 to 3°C for 5 to 6 months, wherein the dried chive powder is obtained by blanching fresh chives pickled in salt water, followed by hot air drying and grinding. A method for manufacturing chive gochujang characterized by the following is disclosed.

[0005] In addition, Patent Document 3 discloses a method for manufacturing a multi-purpose gochujang sauce using gochujang, characterized by comprising the steps of: finely grinding gochujang with a colloid mill to obtain a gochujang powder with improved particle size; adding tomato paste to the gochujang powder; adding a spice extract to a gochujang mixture in which the gochujang powder and tomato paste are mixed to impart flavor; adding xanthan gum, seasoning, and modified starch to a gochujang mixture in which the gochujang powder, tomato paste, and spice extract are mixed to impart viscoelasticity; and filling a gochujang mixture in which the gochujang powder, tomato paste, spice extract, xanthan gum, seasoning, and modified starch are mixed into a container by non-heat treatment or heat treatment.

[0006] The inventor of the present invention manufactured gochujang from sorghum syrup produced using a traditional method, and produced a gochujang seasoning sauce with excellent taste, aroma, color, and palatability, as well as functional properties, thereby completing the present invention. Prior art literature

[0007] (Patent Document 0001) KR 10-2046743 B (Patent Document 0002) KR 10-2312828 B (Patent Document 0003) KR 10-0369617 B The problem to be solved

[0008] The problem to be solved by the present invention is to provide a method for manufacturing a functional gochujang sauce and the gochujang sauce produced therefrom. More specifically, the purpose is to provide a method for manufacturing a functional gochujang sauce with improved taste, aroma, color, and palatability without the addition of artificial sweeteners, using rice syrup produced in a traditional manner using a cauldron and firewood, and to provide the gochujang sauce produced therefrom. means of solving the problem

[0009] As a means of solving the problem to be solved in the present invention, the method for manufacturing a functional gochujang sauce comprises preparing sorghum-containing rice and a saccharified liquid by a traditional method, then combining bitter melon extract with the saccharified liquid and fermenting and concentrating it to produce bitter melon-containing sorghum syrup, and then combining red chili powder, meju powder, sun-dried salt, etc. with the bitter melon-containing sorghum syrup and aging it to produce a gochujang sauce.

[0010] One embodiment of the method for manufacturing a functional gochujang sauce according to the present invention comprises: a) a first step process of preparing a bitter melon extract by heating roasted bitter melon with water for hot water extraction; b) a second step process of adding 35 to 40 parts by weight of onion to 100 parts by weight of sorghum or roasted sorghum into a cauldron and cooking steamed rice by heating with a wood fire; c) a third step process of preparing a saccharified liquid by composing the steamed rice, malt extract, and water in a weight ratio of 4:1 to 1.5:5, saccharifying at 60°C for 8 hours, and separating and removing solids; d) a fourth step process of mixing 20 to 30 parts by weight of the bitter melon extract with 100 parts by weight of the saccharified liquid, aging at room temperature for a certain period of time, adding to a cauldron, and heating and concentrating with a wood fire to produce a syrup having a moisture content of 40 to 50% by weight; and e). The process comprises a fifth step of preparing a gochujang sauce by composing 250 to 300 parts by weight of red pepper powder, 100 to 150 parts by weight of meju powder, and 100 to 150 parts by weight of sun-dried salt with respect to 100 parts by weight of the above-mentioned rice syrup, and aging it at 20 to 30℃ for 30 to 60 days.

[0011] Bitter melon selected in this invention is a well-known food. It is rich in antioxidant components such as vitamin C, beta-carotene, and flavonoids, which help eliminate free radicals and prevent cell damage. It is also known to help lower blood sugar levels by containing substances that can act as natural insulin.

[0012] Sorghum is rich in dietary fiber, zinc, iron, phosphorus, and Vitamin B, and contains abundant antioxidants such as polyphenols, tannins, flavonoids, and aygdalin (a component well-known as a natural anticancer agent) within the germ, as well as anti-diabetic properties and amino acids like histidine. Although some components of roasted sorghum change during the roasting process, it exhibits a higher antioxidant effect and a nutty flavor compared to raw sorghum.

[0013] Onions are also rich in a powerful antioxidant called quercetin, which helps prevent cell damage and reduce inflammation. It is known to promote cardiovascular health by helping to regulate blood sugar levels, lower blood cholesterol levels, and control blood pressure. Effects of the invention

[0014] The functional gochujang sauce according to the present invention is produced by manufacturing gochujang based on rice syrup prepared using a traditional method with a cauldron. Therefore, it has the effect of being provided as a base sauce when cooking various types of food without the addition of artificial sweeteners, and also has the advantage of being provided as a functional health food due to the bitter melon, sorghum, onion, etc. added during the production of the rice syrup. Brief explanation of the drawing

[0015] FIG. 1 is a diagram schematically showing the manufacturing process of the gochujang sauce of the present invention. Specific details for implementing the invention

[0016] The present invention is described in detail below through specific details for implementing the invention, but the present invention is not limited by the description below.

[0017] A method for manufacturing a functional gochujang sauce according to the present invention comprises: a) a first step of preparing a bitter melon extract by heating roasted bitter melon with water for hot water extraction; b) a second step of cooking steamed rice by adding 35 to 40 parts by weight of onion to 100 parts by weight of sorghum or roasted sorghum into a cauldron and heating with firewood; c) a third step of preparing a saccharified liquid by composing the steamed rice, malt extract, and water in a weight ratio of 4:1 to 1.5:5, saccharifying at 60°C for 8 hours, and separating and removing solids; d) a fourth step of mixing 20 to 30 parts by weight of the bitter melon extract with 100 parts by weight of the saccharified liquid, aging at room temperature for a certain period of time, adding to a cauldron, and heating and concentrating with firewood to produce a syrup having a moisture content of 40 to 50% by weight; and e). The process comprises a fifth step of preparing a gochujang sauce by composing 250 to 300 parts by weight of red pepper powder, 100 to 150 parts by weight of meju powder, and 100 to 150 parts by weight of sun-dried salt with respect to 100 parts by weight of the above-mentioned rice syrup, and aging it at 20 to 30℃ for 30 to 60 days.

[0018] The first step process according to the present invention is a process of preparing a bitter melon extract, which is an auxiliary material of the present invention. The bitter melon extract is prepared by selecting a bitter melon that has been steamed to cook dried bitter melon, then dried after steaming, and then roasted using a roasting machine at about 120°C for about 30 minutes. Through the process of drying, steaming, and roasting the bitter melon, the bitter taste of the bitter melon is removed.

[0019] The roasted bitter melon is placed in a cauldron and heated with water equal to twice its weight to perform hot water extraction, after which solids are separated and removed to obtain bitter melon extract, and the obtained bitter melon extract is placed in a low-temperature aging chamber and aged at -2℃ for 24 hours.

[0020] The second step process according to the present invention is a process of cooking steamed rice, which is a basic ingredient for rice syrup. For every 100 parts by weight of sorghum or roasted sorghum, 35 to 40 parts by weight of onion are added to a cauldron and cooked by heating with firewood. The roasted sorghum is roasted using a roasting machine at about 120°C for about 30 minutes before use.

[0021] The third step process according to the present invention is a process of saccharifying rice, wherein rice, malt extract, and water are introduced into a fermentation tank in a weight ratio of 4:1 to 1.5:5 and fermented at 60°C for 8 hours to remove solids, and then a saccharified liquid is obtained.

[0022] The fourth process according to the present invention is a process for manufacturing jocheong by a traditional method, comprising mixing the bitter melon extract with the saccharified liquid obtained in the third step process in an amount of 20 to 30 parts by weight, aging it at 25 to 30°C for a certain period of time, then placing it in a cauldron and heating and concentrating it with a wood fire to produce jocheong with a moisture content of 40 to 50% by weight.

[0023] The fifth step process according to the present invention is a process for finally manufacturing a functional gochujang sauce, and comprises composing 250 to 300 parts by weight of red pepper powder, 100 to 150 parts by weight of meju powder, and 100 to 150 parts by weight of sun-dried salt with respect to 100 parts by weight of the rice syrup manufactured in the fourth step process, and aging it at 20 to 30℃ for 30 to 60 days to manufacture the functional gochujang sauce.

[0024] The functional gochujang sauce produced in the above 5th step process is provided as a basic sauce when cooking, but is not limited thereto. By additionally combining various ingredients such as red pepper powder, green onion, garlic, ginger, soybean paste, and fruit extract with the gochujang sauce from the above 5th step process, it can be provided as a gochujang seasoning sauce for cooking various foods that have excellent taste, aroma, color, and palatability.

[0025] Hereinafter, the method for manufacturing a functional gochujang sauce according to the present invention will be explained in more detail through <Examples> and <Test Examples>.

[0026] <Example>

[0027] - Preparation of bitter melon extract (Step 1 process)

[0028] Prepare commercially available dried bitter melon by steaming it in a steamer until cooked, and then drying it in a dryer.

[0029] The above dried bitter melon is placed into a prepared roasting machine and roasted at about 120°C for about 30 minutes to prepare roasted bitter melon with the bitter taste removed.

[0030] The roasted bitter melon and water are added to a prepared cauldron in a ratio of 1:2 by weight and heated to perform hot water extraction, after which solids are separated and removed to obtain bitter melon extract, and the obtained bitter melon extract is placed in a low-temperature aging chamber and aged at -2℃ for 24 hours.

[0031] - Preparation of sorghum rice (Stage 2 process)

[0032] After soaking the sorghum in water and washing it, 40 parts by weight of chopped onions are added to 100 parts by weight of the sorghum and mixed uniformly. Then, water is added and heated over a wood fire; when it starts to boil, the heat is lowered and the mixture is steamed, and then cooled to room temperature to prepare the rice.

[0033] - Saccharification and syrup production (Steps 3 and 4)

[0034] The above-mentioned rice, malt extract, and water are added to a prepared fermentation container in a weight ratio of 4:1:5, and saccharified at 60°C for 8 hours while heating, then the solids are separated and removed to prepare the saccharified liquid.

[0035] 25 parts by weight of bitter melon extract were added to 100 parts by weight of the above saccharified liquid in a prepared container, and then aged at 30°C for 3 hours. Afterward, the mixture was placed in a cauldron and concentrated while heating with a wood fire. When the saccharified liquid turned brown, the heat was lowered and heated to produce a syrup with a moisture content of 50% by weight.

[0036] - Gochujang sauce preparation (Step 5 process)

[0037] 300 parts by weight of red pepper powder, 150 parts by weight of meju powder, and 150 parts by weight of sun-dried salt were added to 100 parts by weight of the above-mentioned rice syrup in a prepared mixing container, stirred thoroughly to mix uniformly, then placed in an aging chamber and aged at 30°C for 30 days to produce a gochujang sauce.

[0038] <Test Example 1>

[0039] A sensory evaluation was conducted on 20 adult men and women (ages 20 to 60) regarding the functional gochujang sauce of the present invention prepared in the above <Example> and commercially available gochujang (Comparative Example).

[0040] Sensory evaluation was performed on a commercially available gochujang (Comparative Example 1) using a 5-point scale (5 points: very good, 4: good, 3: average, 2: poor, 1: very poor) based on a 3-point standard, and the results were shown as average values ​​in [Table 1] below.

[0041] division color spicy zest density Overall preference Examples 4.7 4.5 4.8 4.9 4.8 Comparative example 4 3 3 3 3

[0042] As shown in [Table 1] above, the gochujang sauce according to the present invention was evaluated highly in terms of color, taste, aroma (smell), and consistency (texture) compared to the comparative example, and was also evaluated highly in terms of overall preference. Therefore, it can be predicted that the gochujang sauce according to the present invention can be very usefully used as a basic sauce added for cooking food. Furthermore, it can be predicted that by additionally combining various ingredients such as red pepper powder, green onion, garlic, ginger, soybean paste, and fruit extract with the gochujang sauce according to the present invention, a gochujang seasoning sauce with excellent taste, aroma, flavor, and preference can be provided.

Claims

Claim 1 a) A first step process for preparing a bitter melon extract by steaming dried bitter melon, drying it, roasting it at 120°C for 30 minutes, extracting the roasted bitter melon with hot water, placing the resulting extract in a low-temperature aging chamber, and aging it at -2°C for 24 hours; b) A second step process for cooking steamed rice by adding 35 to 40 parts by weight of onion to 100 parts by weight of roasted sorghum roasted at 120°C for 30 minutes into a cauldron and heating it with firewood; c) A third step process for preparing a saccharified liquid by composing the above steamed rice, malt extract, and water in a weight ratio of 4:1 to 1.5:5, saccharifying it at 60°C for 8 hours, and separating and removing solids; d) A method for manufacturing a functional gochujang sauce characterized by comprising: a fourth step process of mixing the bitter melon extract with the above saccharified liquid, aging it, then placing it in a cauldron and heating and concentrating it with firewood to produce a jocheong with a moisture content of 40 to 50% by weight; and a fifth step process of preparing a gochujang sauce by composing 250 to 300 parts by weight of red chili powder, 100 to 150 parts by weight of meju powder, and 100 to 150 parts by weight of sun-dried salt per 100 parts by weight of the jocheong, and aging it at 20 to 30℃ for 30 to 60 days. Claim 2 delete Claim 3 A method for manufacturing a functional gochujang sauce according to claim 1, wherein the fourth step process comprises mixing 20 to 30 parts by weight of the bitter melon extract with 100 parts by weight of the saccharified liquid and aging at 25 to 30℃. Claim 4 A functional gochujang sauce characterized by being manufactured by the manufacturing method described in claim 1 or claim 3.

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