Method for manufacturing pasta using gochujang bolognese sauce and pasta sauce kit

Abstract

The present invention provides a method for preparing pasta comprising: (1) a step of preparing a tomato sauce by crushing whole tomatoes, mixing tomato paste, chili sauce, salt, sugar, olive oil, oregano and basil, and aging for 8 to 24 hours; (2) a step of preparing shiitake mushroom soy sauce by soaking dried shiitake mushrooms in water for 12 to 48 hours to obtain shiitake mushroom broth, mixing anchovy and kelp broth, soup soy sauce and tuna extract with the shiitake mushroom broth, heating, and then cooling; (3) a step of preparing a gochujang bolognese sauce by stir-frying onions and minced meat, adding gochujang, adding the tomato sauce, water, dried herbs and sugar, heating, and then adding butter and olive oil; (4) a step of mixing the shiitake mushroom broth and the gochujang bolognese sauce, adding the shiitake mushroom soy sauce and spaghetti noodles, and heating and cooking; and (5) a step of placing stir-fried pumpkin, egg garnish, and vegetable toppings on the cooked pasta.

Description

Technology Field

[0001] The present invention relates to a method for manufacturing a type of pasta using gochujang bolognese sauce, and more specifically, to a method for manufacturing pasta that fuses the flavors of Korean and Italian cuisine by combining aged tomato sauce, shiitake mushroom soy sauce, and gochujang bolognese sauce, and arranging Korean toppings such as stir-fried pumpkin and egg garnish, and to a pasta sauce kit. Background Technology

[0002] Pasta is a representative Italian noodle dish widely consumed around the world and is a dish capable of infinite variations through combinations with various sauces. In particular, Bolognese sauce is a quintessential pasta sauce based on minced meat and tomato sauce, offering a rich umami flavor and deep taste.

[0003] However, conventional Bolognese pasta has the following limitations. First, relying on a simple combination of tomato sauce and meat results in a lack of flavor complexity and limited depth of umami. Most Bolognese sauces rely primarily on the umami derived from the glutamic acid in tomatoes and the inosinic acid in meat, making it difficult to achieve a multi-layered flavor structure. Second, the flavor profile, limited to Western spices and herbs, fails to fully satisfy the tastes of Asian consumers. Third, garnishes and toppings are limited to varieties such as cheese and basil, resulting in a lack of visual variety and nutritional balance.

[0004] Meanwhile, Gochujang is a traditional Korean fermented condiment that possesses a unique flavor profile characterized by a complex blend of spiciness from capsaicin, umami from amino acids produced during fermentation, and sweetness from the saccharification of starch. During the fermentation process, various free amino acids, organic acids, and peptides are generated, providing a complex flavor profile that transcends that of a simple condiment.

[0005] In addition, shiitake mushrooms are rich in guanylic acid (GMP), which creates excellent synergistic effects with other umami components. It is well known in the field of food science that when nucleic acid-based umami substances, such as guanylic acid and inosinic acid (IMP), coexist with glutamic acid, an amino acid-based umami substance, the umami taste is amplified 7 to 8 times.

[0006] However, to date, no pasta manufacturing technology has been reported that systematically combines the complex flavors of Gochujang with the deep taste of Italian Bolognese sauce, and synergistically incorporates umami derived from shiitake mushrooms. Furthermore, technology has not been developed to simultaneously achieve visual beauty, nutritional balance, and multi-layered flavor by incorporating traditional Korean garnishes, such as yellow and white egg garnish and stir-fried pumpkin, into pasta.

[0007] Furthermore, ensuring storage stability is essential for the commercial application of such complex sauce systems. Sauces combining meat, oils, and fermented seasonings are susceptible to quality changes during storage due to the simultaneous presence of multiple degradation pathways, such as fat oxidation, protein denaturation, and microbial proliferation. Therefore, the application of natural preservation technologies is necessary to effectively enhance storage stability without compromising flavor.

[0008] Therefore, there is an urgent need to develop a new pasta manufacturing technology that systematically combines the advantages of Korean fermented seasonings and Italian pasta, realizes multi-umami synergy, and ensures storage stability using natural extracts. Prior art literature

[0009] Republic of Korea Registered Patent Publication No. 10-2551849 The problem to be solved

[0010] The present invention aims to solve the problems of the prior art described above by providing a method for manufacturing pasta that achieves a multi-umami synergy through a combination of gochujang bolognese sauce, aged tomato sauce, and shiitake mushroom soy sauce, and possesses visual and nutritional completeness through the arrangement of Korean-style garnishes.

[0011] In addition, the invention aims to provide a method for manufacturing pasta that maximizes flavor by establishing optimal aging conditions for tomato sauce and optimal steeping conditions for shiitake mushroom broth.

[0012] Furthermore, the present invention aims to provide a method for manufacturing pasta that effectively improves the shelf stability of the sauce without affecting the flavor through a synergistic combination of natural extracts.

[0013] In addition, the purpose is to provide a pasta sauce kit including tomato sauce, shiitake mushroom soy sauce, and gochujang bolognese sauce. means of solving the problem

[0014] The present invention comprises the following steps: (1) grinding whole tomatoes, mixing tomato paste, chili sauce, salt, sugar, olive oil, oregano, and basil, and aging the mixture for 8 to 24 hours to produce a tomato sauce; (2) soaking dried shiitake mushrooms in water to obtain shiitake mushroom broth for 12 to 48 hours, mixing anchovy and kelp broth, soup soy sauce, and tuna extract into the shiitake mushroom broth, heating the mixture, and then cooling it to produce shiitake mushroom soy sauce; (3) stir-frying onions and minced meat, adding gochujang, stir-frying the mixture, adding the tomato sauce produced in step (1), water, dried herbs, and sugar, heating the mixture, and then adding butter and olive oil to produce a gochujang bolognese sauce. (4) a step of mixing the shiitake mushroom broth prepared in step (2) and the gochujang bolognese sauce prepared in step (3), and adding shiitake mushroom soy sauce and spaghetti noodles and heating to cook; and (5) a step of placing stir-fried pumpkin, egg garnish, and vegetable toppings on the cooked pasta; the present invention provides a method for preparing pasta comprising: (4) a step of mixing the shiitake mushroom broth prepared in step (2) and the gochujang bolognese sauce prepared in step (3), and adding shiitake mushroom soy sauce and spaghetti noodles and cooking them with heat; and (5) a step of placing stir-fried pumpkin, egg garnish, and vegetable toppings on the cooked pasta.

[0015] In this invention, "Goltong Pasta" refers to the application of the concept of Goltongban, a traditional Korean dish, to pasta. Just as Goltongban is a dish where various vegetables, garnishes, and seasonings are placed on top of rice and mixed together, this refers to a type of pasta where colorful ingredients such as gochujang bolognese sauce, stir-fried pumpkin, egg garnish, and arugula are placed on top of pasta noodles and mixed together with the garnishes.

[0016] In step (1) above, the weight ratio of whole tomatoes to tomato paste may be 3 to 6:1, chili sauce may be added in an amount of 5 to 10 parts by weight per 100 parts by weight of whole tomatoes, and aging may be carried out under refrigerated conditions of 1 to 10°C.

[0017] In step (2) above, the weight ratio of dried shiitake mushrooms to water may be 1:40 to 80, and after filtering the extracted shiitake mushroom broth through a cheesecloth or filter cloth, the shiitake mushroom broth, dashi broth, soup soy sauce and tuna extract may be mixed in a weight ratio of 1:0.8 to 1.2:0.3 to 0.7:0.2 to 0.5, boiled, and then cooled.

[0018] In step (3) above, 40 to 80 parts by weight of onion and 30 to 70 parts by weight of gochujang can be used for every 100 parts by weight of minced meat, and 100 to 200 parts by weight of tomato sauce can be added for every 100 parts by weight of minced meat, and after mixing the gochujang and tomato sauce, it can be heated over low heat for 5 to 15 minutes.

[0019] In step (4) above, the weight ratio of shiitake mushroom broth to gochujang bolognese sauce may be 1:2 to 4, and 2 to 5 parts by weight of shiitake mushroom soy sauce may be added per 100 parts by weight of spaghetti noodles, and in the final cooking step, 5 to 15 parts by weight of butter and 5 to 15 parts by weight of olive oil may be added, and then 5 to 10 parts by weight of cheese powder may be mixed.

[0020] The stir-fried zucchini in step (5) above may be made by slicing zucchini into 0.2 to 0.5 mm thick slices, stir-frying them in oil, and seasoning them with salt and pepper. The egg garnish may be made by separating the yolk and white of an egg, cooking both sides over low heat, and then cutting the yolk and white into strips 4 to 6 cm in length.

[0021] In step (5) above, the vegetable garnish may include one or more of arugula, red sorrel, parsley and chives, and may additionally include one or more of balsamic glaze, Grana Padano cheese, perilla oil and pepper.

[0022] After heating is completed in step (3) above, one or more of olive leaf extract, thyme extract and plum extract may be added to the gochujang bolognese sauce in an amount of 0.05 to 3% by weight relative to the total weight of the gochujang bolognese sauce.

[0023] The present invention also provides a pasta sauce kit comprising: a tomato sauce that has been aged for 8 to 24 hours and includes crushed whole tomatoes, tomato paste, chili sauce, salt, sugar, olive oil, oregano, and basil; a shiitake mushroom soy sauce that has been heat-treated by combining dashi stock, soup soy sauce, and tuna extract with dried shiitake mushroom broth; and a gochujang bolognese sauce that includes onion, minced meat, gochujang, the tomato sauce, butter, and olive oil.

[0024] The present invention also provides pasta produced by the above-described manufacturing method. Effects of the invention

[0025] The present invention can provide a method for preparing pasta using gochujang bolognese sauce.

[0026] The pasta according to the present invention can achieve a multi-layered depth of flavor compared to conventional Bolognese pasta by harmonizing the complex flavor of capsaicin, fermented amino acids, and saccharification components of gochujang with the umami and acidity of glutamic acid and lycopene of tomato sauce.

[0027] The tomato sauce according to the present invention can express a uniform and deep flavor by allowing the flavor components of each ingredient to sufficiently leach out and interpenetrate through aging for 8 to 24 hours, preferably 12 hours.

[0028] The shiitake mushroom soy sauce according to the present invention extracts guanylic acid (GMP) to the maximum extent by steeping dried shiitake mushrooms for 12 to 48 hours, preferably 24 hours, and can achieve a multi-umami synergy by combining this with inosinic acid (IMP) from anchovy and kelp broth, and glutamic acid from soup soy sauce and tuna extract.

[0029] The pasta according to the present invention can simultaneously achieve visual beauty, nutritional balance, and diversity of flavors by combining Korean garnishes such as egg yolk and egg white strips, stir-fried pumpkin, arugula, and red sorrel with Italian ingredients. The protein in the egg yolk strips, the dietary fiber and vitamins in the stir-fried pumpkin, and the omega-3 fatty acids in perilla oil are nutritionally complementary to the carbohydrates and meat protein in the pasta.

[0030] By adding a natural extract to the gochujang bolognese sauce according to the present invention, storage stability can be significantly improved without affecting the flavor. Brief explanation of the drawing

[0031] Figure 1 is pasta produced by the pasta manufacturing method of the present invention. Figure 2 is an overall process flow diagram of the pasta manufacturing method of the present invention. Figure 3 shows a tomato sauce prepared during the pasta preparation method of the present invention. Figure 4 shows shiitake mushroom soy sauce produced during the pasta manufacturing method of the present invention. Figure 5 shows a gochujang bolognese sauce prepared during the pasta manufacturing method of the present invention. Specific details for implementing the invention

[0032] The present invention provides a method for preparing pasta, comprising the steps of: (1) preparing a tomato sauce; (2) preparing a shiitake mushroom soy sauce; (3) preparing a gochujang bolognese sauce; (4) heating and cooking the pasta; and (5) placing toppings.

[0033] Below, each step is explained in detail.

[0034] (1) Tomato sauce preparation step

[0035] In step (1) of the present invention, whole tomatoes are crushed, tomato paste, chili sauce, salt, sugar, olive oil, oregano and basil are mixed, and then aged to produce a tomato sauce.

[0036] Whole tomatoes are canned ripe tomatoes and serve as a base ingredient that provides the characteristic acidity and umami flavor of tomatoes. The whole tomatoes are ground using a grinding method, such as a hand blender, to produce a uniform puree.

[0037] The weight ratio of whole tomatoes to tomato paste is 3 to 6:1, preferably 4 to 5:1. Tomato paste is a concentrated tomato ingredient that increases the viscosity of the sauce and enhances the tomato flavor. If the ratio of tomato paste is below the above range, the consistency of the sauce becomes diluted, and if it exceeds the above range, an excessively concentrated taste may appear.

[0038] Chili sauce is added in an amount of 5 to 10 parts by weight per 100 parts by weight of whole tomatoes. The chili sauce provides a slight spiciness and sweetness simultaneously, enhancing the complexity of the sauce's flavor.

[0039] Salt is added in an amount of 0.5 to 1.5 parts by weight, sugar in an amount of 3 to 7 parts by weight, and olive oil in an amount of 2 to 5 parts by weight, per 100 parts by weight of whole tomatoes. Salt balances the basic flavor, sugar neutralizes the acidity of the tomatoes, and olive oil provides a smooth flavor and a coating sensation. It is preferable to use extra virgin grade olive oil.

[0040] Oregano and basil are added in the form of dried herbs in an amount of 0.3 to 0.8 parts by weight, each per 100 parts by weight of whole tomatoes. These herbs are key elements of Italian flavor and impart a herbal aroma to the tomato sauce.

[0041] After mixing all the above ingredients and stirring them uniformly, place them in an airtight container and age them for 8 to 24 hours, preferably 12 hours, under refrigeration conditions of 1 to 10°C. If the aging temperature is below 1°C, the interaction between the ingredients becomes excessively slow, and if it exceeds 10°C, there is a risk of microbial growth.

[0042] During the aging process, the organic acids in the tomatoes extract the essential oils from the herbs, and the sugar combines with the acidity of the tomatoes to form a balance of deep flavors. Additionally, as the olive oil is evenly dispersed throughout the sauce, it acts as a mediator for the flavors of each ingredient.

[0043] (2) Shiitake mushroom soy sauce manufacturing step

[0044] In step (2) of the present invention, dried shiitake mushrooms are immersed in water to obtain shiitake mushroom broth, and this is combined with anchovy and kelp broth, soup soy sauce, and tuna extract to produce shiitake mushroom soy sauce.

[0045] The weight ratio of dried shiitake mushrooms to water is 1:40 to 80, preferably 1:50 to 70. If the ratio of dried shiitake mushrooms is below the above range, the flavor is insufficient, and if it exceeds the above range, it becomes excessively concentrated, which may disrupt the balance when combined with other ingredients.

[0046] Dried shiitake mushrooms are soaked in water and boiled to steep for 12 to 48 hours, preferably 24 hours. During the steeping process, umami components such as guanylic acid (GMP), glutamic acid, and renansinic acid, as well as characteristic aroma components of the shiitake mushrooms, are extracted. If the steeping time is less than 12 hours, the extraction of umami components is insufficient, and if it exceeds 48 hours, an off-flavor may occur.

[0047] Once the simmering is complete, filter the shiitake mushroom broth through cheesecloth or a filter cloth, and press the shiitake mushrooms to recover as much of the remaining broth as possible.

[0048] Anchovy and kelp broth, soup soy sauce, and tuna extract are mixed with filtered shiitake mushroom broth. The weight ratio of shiitake mushroom broth, anchovy and kelp broth, soup soy sauce, and tuna extract is 1:0.8~1.2:0.3~0.7:0.2~0.5, and preferably 1:1:0.5:0.4.

[0049] Anchovy and kelp broth is produced by boiling anchovies and kelp in water and provides inosinic acid (IMP, derived from anchovies) and glutamic acid (derived from kelp). When guanylic acid (GMP) from shiitake mushrooms and inosinic acid (IMP) from anchovies coexist with glutamic acid from kelp and soup soy sauce, the umami flavor is synergistically amplified.

[0050] Gukganjang is a traditional Korean fermented soy sauce that contains various free amino acids and peptides generated during the soybean fermentation process, providing a deep umami flavor and a unique salty taste. Tuna extract is a tuna extract that adds layers of umami by supplying additional inosinic acid and free amino acids.

[0051] Heat the mixed liquid until it boils, then immediately turn off the heat, let it cool, and store it in the refrigerator. Heating is intended to fuse the flavors of each ingredient and ensure microbiological safety.

[0052] (3) Steps to prepare Gochujang Bolognese sauce

[0053] In step (3) of the present invention, onions and minced meat are stir-fried, then gochujang is added and stir-fried, then the tomato sauce prepared in step (1), water, dried herbs and sugar are added and heated, and then butter and olive oil are added to prepare gochujang bolognese sauce.

[0054] First, coat a preheated pan with cooking oil such as pomace oil, add minced onion, and sauté until translucent. For every 100 parts by weight of minced meat, use 40 to 80 parts by weight of onion, preferably 50 to 70 parts by weight. The minced meat may be beef, pork, or a mixture thereof, and preferably, beef mince (a mixture of minced beef and pork) is used.

[0055] Add minced meat to the onions, season with salt and pepper, and stir-fry until the meat is fully cooked. Once the minced meat is cooked, add 30 to 70 parts by weight of gochujang, preferably 40 to 60 parts by weight, and stir-fry sufficiently so that the meat and onions are seasoned.

[0056] Gochujang is a traditional Korean fermented seasoning that provides a combination of appropriate spiciness from capsaicin, umami from amino acids produced during the fermentation process, and sweetness from the saccharification of starch. If the content of gochujang is less than 30 parts by weight, the Korean flavor is lacking, and if it exceeds 70 parts by weight, the spiciness may become excessive.

[0057] Next, 100 to 200 parts by weight, preferably 130 to 170 parts by weight, of the tomato sauce prepared in step (1) above is added to 100 parts by weight of minced meat, and 15 to 25 parts by weight of water, 0.1 to 0.3 parts by weight of dried basil, 0.2 to 0.6 parts by weight of dried oregano, and 3 to 8 parts by weight of sugar are added together.

[0058] After mixing the gochujang and tomato sauce, heat over low heat for 5 to 15 minutes, preferably 10 minutes. Heating over low heat induces the fermented components of the gochujang and the acidic components of the tomato sauce to react with each other to produce new flavor compounds, and evaporates excess moisture to properly adjust the consistency of the sauce.

[0059] Once heating is complete, butter and extra virgin olive oil are added and mixed. Use 5 to 15 parts by weight of butter and 3 to 10 parts by weight of olive oil per 100 parts by weight of minced meat. The butter imparts a creamy texture and a rich milk fat flavor to the sauce, while the olive oil provides an Italian-flavored finish.

[0060] Cool the prepared gochujang bolognese sauce, place it in an airtight container, and store it in the refrigerator.

[0061] In one embodiment of the present invention, after the heating of step (3) is completed, a natural extract may be added to the gochujang bolognese sauce to improve storage stability. The natural extract includes one or more of olive leaf extract, thyme extract, and plum extract, and is added in an amount of 0.05 to 3% by weight relative to the total weight of the gochujang bolognese sauce.

[0062] Olive leaf extract contains oleuropein and hydroxytyrosol as active ingredients and inhibits the oxidation of fat components in the sauce through strong antioxidant activity. Since the sauce already contains olive oil, the flavor compatibility with the olive leaf extract is natural. The addition amount is preferably 0.05 to 0.3 weight percent relative to the total weight of the gochujang bolognese sauce.

[0063] Thyme extract contains thymol and carvacrol as active ingredients and exhibits excellent antibacterial activity against foodborne pathogens such as Listeria, Salmonella, and E. coli. As it is a type of Italian herb, it does not create a flavor incongruity with pasta sauce; rather, it has the effect of reinforcing the herbal aroma. The amount added is preferably 0.03 to 0.2 weight percent relative to the total weight of the gochujang bolognese sauce.

[0064] Plum extract contains organic acids such as citric acid and malic acid, as well as benzaldehyde derivatives, as active ingredients, providing both microbial inhibition through pH reduction and direct antimicrobial activity. It offers a natural flavor harmony with Korean ingredients such as gochujang and shiitake mushroom soy sauce. The organic acids in the plum extract naturally maintain the sauce's pH at 4.0–4.5, ensuring microbiological safety. The addition amount is preferably 0.5–3% by weight relative to the total weight of the gochujang bolognese sauce.

[0065] When the above three types of natural extracts are combined in a weight ratio of olive leaf extract : thyme extract : plum extract = 1 : 1 : 3~5, a multi-preservation mechanism is realized in which the olive leaf extract prevents lipid oxidation, the thyme extract inhibits pathogenic microorganisms, and the plum extract regulates pH and inhibits general microorganisms. The combination of these three components provides significantly superior storage stability compared to using individual components through synergistic effects rather than simple addition.

[0066] It is preferable to add natural extracts after heating is complete. This is because the activity of oleotropin decreases rapidly at temperatures above 80°C, thymol is volatile and is lost during prolonged heating, and the organic acids in plum extract may undergo esterification reactions at high temperatures, potentially reducing antibacterial activity. If added after heating is complete and the source temperature has cooled to 60°C or below, the active ingredients remain preserved and continue to function throughout the storage period.

[0067] (4) Pasta heating and cooking steps

[0068] In step (4) of the present invention, shiitake mushroom broth and gochujang bolognese sauce are mixed, and shiitake mushroom soy sauce and spaghetti noodles are added and heated.

[0069] The weight ratio of shiitake mushroom broth to gochujang bolognese sauce is 1:2 to 4, preferably 1:2.5 to 3.5. The shiitake mushroom broth serves to appropriately dilute the consistency of the gochujang bolognese sauce while adding additional umami flavor.

[0070] Add shiitake mushroom broth and gochujang bolognese sauce to a pan and mix, then add shiitake mushroom soy sauce. Add 2 to 5 parts by weight, preferably 3 to 4 parts by weight, of shiitake mushroom soy sauce per 100 parts by weight of spaghetti noodles. The shiitake mushroom soy sauce serves to finely adjust the intensity of umami flavor during the final cooking stage.

[0071] Add the separately boiled spaghetti noodles and bring to a boil. It is preferable to use spaghetti made from durum wheat semolina, cooked to an al dente consistency. Finely chop and add parsley and chives. Parsley provides an Italian herbal aroma, while chives offer a distinctive Korean scent, serving to bridge the flavors of the two cultures.

[0072] In the final cooking stage, 5 to 15 parts by weight of butter and 5 to 15 parts by weight of extra virgin olive oil are added. The butter and olive oil promote the emulsification of the sauce, ensuring that the sauce coats the noodles evenly. Subsequently, 5 to 10 parts by weight of cheese powder are added and mixed to complete the dish. Hard cheese powder, such as Grana Padano or Parmigiano Reggiano, is preferred.

[0073] (5) Garnish placement step

[0074] In step (5) of the present invention, the cooked pasta is placed on a plate, and stir-fried pumpkin, egg garnish, and vegetable toppings are arranged.

[0075] The stir-fried zucchini is prepared by slicing young zucchini into crescent or ginkgo leaf shapes to a thickness of 0.2 to 0.5 mm, stir-frying it in a pan with oil, and seasoning it with salt and pepper. For every 100 parts by weight of spaghetti noodles, 20 to 40 parts by weight of the stir-fried zucchini are placed on top of the pasta. The stir-fried zucchini contributes to nutritional balance by providing dietary fiber, beta-carotene, and vitamin C, while its green and yellow colors add visual beauty.

[0076] To make the egg garnish, separate the egg yolks and whites, whisk them separately, coat a pan with oil, and cook both sides over low heat. After cooling the finished garnish, julienne it into lengths of 4 to 6 cm to prepare the yellow and white garnishes. Place 8 to 15 parts by weight of each yellow and white garnish on top of the pasta for every 100 parts by weight of spaghetti noodles. The contrast between the yellow garnish and the white garnish reflects the aesthetics of the five cardinal colors (Obangseak) of traditional Korean garnishes, providing visual splendor.

[0077] The vegetable garnish includes one or more of arugula, red sorrel, parsley, and chives. Arugula adds a refreshing touch to the sauce's deep flavor with its distinctive nutty aroma and slight bitterness, while red sorrel adds a visual accent with its acidity and red color.

[0078] Additionally, you can drizzle balsamic glaze over the pasta, sprinkle grated Grana Padano cheese, and finish by adding perilla oil and pepper. Perilla oil is a traditional Korean oil rich in omega-3 fatty acids (alpha-linolenic acid), providing both a nutty flavor and nutritional value.

[0079] Mix the finished pasta well with the toppings and eat.

[0080] The present invention will be described in detail below through examples. The following examples are intended only to illustrate the present invention, and the present invention should not be interpreted as being limited by the following examples.

[0081] <Example 1> Preparation of Tomato Sauce

[0082] 3.0 kg of whole tomatoes were placed in a stainless steel bowl and ground uniformly using a hand blender. 650 g of tomato paste was added to the ground whole tomatoes, followed by 220 g of chili sauce, 25 g of sea salt, 150 g of sugar, 110 g of extra virgin olive oil, 18 g of dried oregano, and 18 g of dried basil. After stirring thoroughly to ensure all ingredients were well mixed, the mixture was placed in an airtight container and aged for 12 hours at 4°C to complete the tomato sauce.

[0083] <Example 2> Preparation of Shiitake Mushroom Soy Sauce

[0084] 25g of dried shiitake mushrooms were immersed in 1,300g of water, and the water was boiled and steeped for 24 hours. After steeping was complete, the mixture was filtered through cheesecloth, and the shiitake mushrooms were squeezed tightly to remove as much water as possible, yielding approximately 1,050g of shiitake mushroom broth. To the obtained 1,050g of shiitake mushroom broth, 1,050g of anchovy and kelp broth, 530g of soup soy sauce, and 420g of tuna extract were mixed and heated. As soon as it boiled, the heat was turned off immediately, and after cooling, it was placed in an airtight container and refrigerated.

[0085] <Example 3> Preparation of Gochujang Bolognese Sauce

[0086] 12g of pomace oil was added to a preheated pan, and 320g of minced onion was added and sautéed until translucent. 530g of minced beef and pork was added, seasoned with salt and pepper, and sautéed until the meat was fully cooked. 270g of gochujang was added and sautéed sufficiently to allow the meat and onion to absorb the seasoning. 780g of the tomato sauce prepared in Example 1, 110g of water, 1.5g of dried basil, 2.5g of dried oregano, and 28g of sugar were added, and the mixture was boiled over low heat for 10 minutes. After heating was complete, 55g of butter and 35g of extra virgin olive oil were added and mixed. The sauce was cooled, placed in an airtight container, and refrigerated.

[0087] <Example 4> Preparation of Pasta

[0088] 90g of the shiitake mushroom broth prepared in Example 2 and 200g of the gochujang bolognese sauce prepared in Example 3 were added to a pan and mixed. 6g of the shiitake mushroom soy sauce prepared in Example 2 was added, and 150g of spaghetti noodles that had been boiled separately were added and boiled. Finely chopped parsley and chives were added, along with 12g of butter and 12g of extra virgin olive oil. 12g of cheese powder was added and mixed to complete the cooking.

[0089] The finished pasta was placed on a plate, topped with 45g of sautéed zucchini, followed by 18g of yellow egg garnish and 18g of white egg garnish. 12g of arugula and 1.5g of red sorrel were arranged, and 6g of balsamic glaze, 3g of Grana Padano cheese, 4g of perilla oil, and 0.5g of pepper were added as a finishing touch. For the sautéed zucchini, the zucchini was washed, cut off the top and bottom to make it halfway, sliced ​​to a thickness of 0.3mm, sautéed in a pan with oil, seasoned with salt and pepper, and then cooled before use. For the egg garnish, the egg yolks and whites were separated and beaten separately (removing the chalaza from the whites), coated in oil in a pan, cooked over low heat on both sides, cooled, and then julienned into 5cm lengths to prepare the yellow and white egg garnish.

[0090] <Example 5> Preparation of Gochujang Bolognese Sauce with Added Natural Extracts

[0091] Gochujang Bolognese sauce was prepared in the same manner as in Example 3, but 0.15% by weight of olive leaf extract, 0.15% by weight of thyme extract, and 0.7% by weight of plum extract were added and uniformly mixed at the point when the sauce temperature had cooled to 50°C or lower after heating was complete (weight ratio of olive leaf extract : thyme extract : plum extract = 1 : 1 : approximately 4.7). The total amount of natural extracts added was approximately 1.0% by weight relative to the total weight of the Gochujang Bolognese sauce.

[0092] <Comparative Example 1> Preparation of Gochujang Bolognese Sauce Excluding Olive Leaf Extract

[0093] Gochujang Bolognese sauce was prepared in the same manner as in Example 5, but excluding olive leaf extract, only 0.3% by weight of thyme extract and 0.7% by weight of plum extract were added.

[0094] <Comparative Example 2> Preparation of Gochujang Bolognese Sauce Excluding Thyme Extract

[0095] Gochujang Bolognese sauce was prepared in the same manner as in Example 5, but thyme extract was excluded, and only 0.3% by weight of olive leaf extract and 0.7% by weight of plum extract were added.

[0096] <Comparative Example 3> Preparation of Gochujang Bolognese Sauce Excluding Plum Extract

[0097] Gochujang Bolognese sauce was prepared in the same manner as in Example 5, but excluding plum extract, only 0.5% by weight of olive leaf extract and 0.5% by weight of thyme extract were added.

[0099] <Experimental Example 1> Sensory Evaluation of Tomato Sauce According to Aging Time

[0100] Five types of tomato sauces were prepared using the same ingredients and formulations as in Example 1, but with different aging times of 0 hours (unaged), 6 hours, 12 hours, 18 hours, and 24 hours. The prepared tomato sauces were applied to gochujang bolognese sauce in the same manner as in Example 3, and pasta was cooked in the same manner as in Example 4 to conduct a sensory evaluation.

[0101] Sensory evaluation was conducted on a 9-point scale (1 point: very poor, 9 points: very good) by a panel of 20 food-related majors and food service industry workers. The evaluation items were tomato flavor, harmony of herbal aroma, balance of acidity and sweetness, and overall preference.

[0102] Aging time Tomato flavor Harmony of herbal scents acidity and sweetness balance Overall preference 0 hours 5.2±0.8 4.1±0.9 4.5±0.7 4.6±0.8 6 hours 6.5±0.7 5.8±0.8 5.9±0.6 6.1±0.7 12 hours 8.1±0.5 7.9±0.6 8.0±0.5 8.2±0.4 18 hours 7.8±0.6 7.5±0.7 7.6±0.6 7.7±0.5 24 hours 7.4±0.7 7.1±0.8 7.2±0.7 7.3±0.6

[0103] As shown in Table 1, the 12-hour aging condition of the tomato sauce yielded the highest scores in all evaluation categories. The unaged (0-hour) sample had a separated flavor profile among the ingredients, resulting in an overall preference score of only 4.6 points; the 6-hour aged sample showed signs of aging, but the penetration of the herbal aroma was insufficient. The 12-hour aged sample exhibited the most harmonious flavor profile, with the acidity of the tomato and the sweetness of the sugar completely fused, and the essential oils of oregano and basil sufficiently extracted into the olive oil. The scores for the 18-hour and 24-hour aged samples actually decreased slightly compared to the 12-hour sample, which is attributed to the excessive expression of the herbal aroma and the weakening of acidity resulting from the prolonged aging process.

[0104] <Experimental Example 2> Sensory Evaluation According to Shiitake Mushroom Stewing Time

[0105] Five types of shiitake mushroom broths were obtained using the same ingredients and formulations as in Example 2, but with different soaking times of dried shiitake mushrooms at 6, 12, 24, 36, and 48 hours, and shiitake mushroom soy sauce was prepared for each. The prepared shiitake mushroom soy sauces were applied to pasta in the same manner as in Example 4, and a sensory evaluation was conducted.

[0106] Sensory evaluation was performed using the same panel and evaluation method as in Experimental Example 1. The evaluation items were umami intensity, shiitake mushroom flavor, aftertaste depth, and overall preference.

[0107] Urim time Umami intensity Shiitake mushroom flavor Aftertaste depth Overall preference 6 hours 4.8±0.9 4.2±0.8 4.5±0.7 4.5±0.8 12 hours 6.3±0.7 6.0±0.7 6.1±0.6 6.2±0.7 24 hours 8.3±0.4 8.0±0.5 8.2±0.4 8.4±0.3 36 hours 7.9±0.6 7.5±0.6 7.7±0.5 7.8±0.5 48 hours 7.2±0.8 6.8±0.9 7.0±0.7 7.0±0.8

[0108] As shown in Table 2, the 24-hour soaking condition of dried shiitake mushrooms yielded the highest scores in all evaluation categories. The 6-hour soaking sample showed insufficient guanylic acid (GMP) extraction, resulting in an umami intensity of only 4.8 points, while the 12-hour soaking sample exhibited some umami but lacked the deep flavor characteristic of shiitake mushrooms. The 24-hour soaking sample showed maximum guanylic acid extraction, maximizing synergy with inosinic acid (IMP) and glutamic acid in anchovy and kelp broth, and was the best with an overall preference score of 8.4 points. The scores for the 36-hour and 48-hour soaking samples decreased compared to the 24-hour condition; this is attributed to the extraction of bitter components from the shiitake mushrooms and the occurrence of off-flavors due to excessive soaking.

[0109] <Experimental Example 3> Storage stability test according to natural extract combination

[0110] The gochujang bolognese sauces prepared in Example 5 and Comparative Examples 1 to 4 were each divided into airtight containers and stored for 6 months under conditions of 4°C (refrigerated) and 25°C (room temperature), and changes in appearance, flavor, and microbiological safety were observed. Microbiological tests were performed by measuring the total bacterial count (total aerobic viable bacteria) and coliforms at 1-month intervals. Sensory evaluation was conducted by a panel of 10 food science majors, who evaluated changes in flavor on a 9-point scale (1 point: significant change, 9 points: no change).

[0111] The table below shows the results of refrigerated storage at 4℃.

[0112] Sample 1 month 2 months 3 months 4 months 5 months 6 months Example 5 No change No change No change No change No change No change Comparative Example 1 No change No change No change subtle color changes Slight rancidity Flavor degradation Comparative Example 2 No change No change No change No change subtle flavor changes Slight change in flavor Comparative Example 3 No change No change subtle flavor changes Flavor change Flavor degradation Significant decline in flavor

[0113] The table below shows the results of storage at room temperature (25℃).

[0114] Sample 1 month 2 months 3 months 4 months 5 months 6 months Example 5 No change No change subtle color changes subtle flavor changes Slight change in flavor Slight change in flavor Comparative Example 1 No change subtle color changes rancidity occurs Flavor degradation Significant decline in flavor Non-conforming Comparative Example 2 No change No change Flavor change Microbial detection Significant decline in flavor Non-conforming Comparative Example 3 subtle flavor changes Flavor change Flavor degradation Significant decline in flavor Non-conforming Non-conforming

[0115] As shown in Tables 3 and 4, Example 5, which contained olive leaf extract, thyme extract, and plum extract, exhibited the best storage stability. When stored under refrigeration at 4°C, Example 5 showed no changes in appearance, flavor, or microbiological safety even after 6 months, whereas Comparative Examples 1 to 3, which excluded any one of the three extracts, showed changes in flavor starting from 4 to 5 months later.

[0116] In particular, Comparative Example 1, which excluded olive leaf extract, showed color change and rancid odor starting from 4 months later, and after 6 months, the peroxide value was 8.7 meq / kg, which was 2.7 times higher than that of Example 5 (3.2 meq / kg), confirming that the role of olive leaf extract in inhibiting lipid oxidation is key.

[0117] Comparative Example 2, excluding thyme extract, showed that microorganisms were detected at 4 months of storage at room temperature of 25℃, demonstrating that thyme extract is essential for inhibiting pathogenic microorganisms.

[0118] Comparative Example 3, excluding plum extract, showed the earliest change in flavor (3 months refrigerated, 1 month at room temperature), confirming that plum extract contributed the most to pH control and inhibition of general microorganisms.

[0119] From the above results, it was confirmed that the combination of three components—olive leaf extract (antioxidant), thyme extract (antibacterial), and plum extract (pH regulating and antibacterial)—exhibits synergistic effects by complementarily inhibiting each degradation pathway, and it was confirmed that if any one of the three extracts is excluded, the inhibition of the corresponding degradation pathway becomes insufficient, leading to a decrease in storage stability.

Claims

Claim 1 (1) A step of preparing tomato sauce by crushing whole tomatoes, mixing them with tomato paste, chili sauce, salt, sugar, olive oil, oregano, and basil, and aging the mixture for 8 to 24 hours; (2) A step of preparing shiitake mushroom soy sauce by soaking dried shiitake mushrooms in water for 12 to 48 hours to obtain shiitake mushroom broth, mixing anchovy and kelp broth, soup soy sauce, and tuna extract into the shiitake mushroom broth, heating the mixture, and then cooling it; (3) A step of preparing gochujang bolognese sauce by stir-frying onions and minced meat, adding gochujang, stir-frying the mixture, adding the tomato sauce prepared in step (1), water, dried herbs, and sugar, heating the mixture, and then adding butter and olive oil; (4) A step of preparing a gochujang bolognese sauce by mixing the shiitake mushroom broth prepared in step (2) and the gochujang bolognese sauce prepared in step (3), and adding shiitake mushroom soy sauce and spaghetti noodles A method for preparing pasta, comprising the steps of: (5) adding and heating to cook the pasta; and (5) placing stir-fried pumpkin, egg garnish, and vegetable toppings on the cooked pasta. Claim 2 A method for manufacturing pasta according to claim 1, wherein in step (1) above, the weight ratio of whole tomatoes to tomato paste is 3 to 6:1, chili sauce is added in an amount of 5 to 10 parts by weight per 100 parts by weight of whole tomatoes, and aging is performed under refrigeration conditions of 1 to 10°C. Claim 3 A method for manufacturing pasta according to claim 1, wherein in step (2) above, the weight ratio of dried shiitake mushrooms to water is 1:40~80, the shiitake mushroom broth is filtered through a cheesecloth or filter cloth, and then the shiitake mushroom broth, dashi broth, soup soy sauce and tuna extract are mixed in a weight ratio of 1:0.8~1.2:0.3~0.7:0.2~0.5, boiled, and then cooled. Claim 4 A method for manufacturing pasta according to claim 1, wherein 40 to 80 parts by weight of onion and 30 to 70 parts by weight of gochujang are used for every 100 parts by weight of minced meat in step (3), and 100 to 200 parts by weight of tomato sauce is added for every 100 parts by weight of minced meat, and the mixture of gochujang and tomato sauce is heated over low heat for 5 to 15 minutes. Claim 5 A method for manufacturing pasta according to claim 1, wherein in step (4) above, the weight ratio of shiitake mushroom broth to gochujang bolognese sauce is 1:2 to 4, 2 to 5 parts by weight of shiitake mushroom soy sauce is added per 100 parts by weight of spaghetti noodles, and in the final cooking step, 5 to 15 parts by weight of butter and 5 to 15 parts by weight of olive oil are added, and then 5 to 10 parts by weight of cheese powder are mixed. Claim 6 A method for manufacturing pasta according to claim 1, wherein the stir-fried zucchini in step (5) is prepared by slicing zucchini to a thickness of 0.2 to 0.5 mm, stir-frying it in oil, and seasoning it with salt and pepper, and the egg garnish is prepared by separating the yolk and white of an egg, cooking both sides over low heat, and then cutting the yolk and white into strips 4 to 6 cm in length. Claim 7 A method for preparing pasta according to claim 1, wherein in step (5) above, the vegetable garnish includes one or more of arugula, red sorrel, parsley and chives, and further includes one or more of balsamic glaze, Grana Padano cheese, perilla oil and pepper. Claim 8 A method for preparing pasta according to claim 1, wherein after heating is completed in step (3), one or more of olive leaf extract, thyme extract, and plum extract are added to the gochujang bolognese sauce in an amount of 0.05 to 3% by weight relative to the total weight of the gochujang bolognese sauce. Claim 9 A pasta sauce kit comprising: a tomato sauce that includes crushed whole tomatoes, tomato paste, chili sauce, salt, sugar, olive oil, oregano, and basil, aged for 8 to 24 hours; a shiitake mushroom soy sauce that is heat-treated by mixing dashi broth, soup soy sauce, and tuna extract with broth infused with dried shiitake mushrooms; and a gochujang bolognese sauce that includes onion, minced meat, gochujang, the above tomato sauce, butter, and olive oil; wherein the crushed whole tomatoes and tomato paste are included in a weight ratio of 3 to 6:1, and the chili sauce is included in 5 to 10 parts by weight per 100 parts by weight of whole tomatoes, and the shiitake mushroom soy sauce is heat-treated by mixing broth infused with dried shiitake mushrooms, dashi broth, soup soy sauce, and tuna extract in a weight ratio of 1:0.8~1.2:0.3~0.7:0.2~0.

5. Claim 10 Pasta manufactured by the manufacturing method of claim 1.

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