KR101255799B1 - Method of preparing korean hot pepper paste with spawn of pollack - Google Patents

Abstract

The present invention relates to a method of manufacturing spicy cod roe paste, more specifically, the beef that poses safety or nutritional problems is generated during the processing of the cod roe, nutrition and nutrition is equally excellent, but in the existing distribution process It is not only excellent in nutritional and economical aspects, but also in the nutritional and economical aspects. It is not suitable for other flavors due to its unique fishy taste. In order to solve the problem that texture is degraded when excessive heating occurs in the pre-processing of the cod roe and not to heat the cod roe directly, it is heated with other ingredients of sake or stir-fried kochujang, and the heating process is divided into two stages. By removing the peculiar fishy taste, excess during the roasting process The present invention relates to a method for producing spicy cod roe paste paste which can suppress the texture of the cod roe by heat.

Description

METHOD OF PREPARING KOREAN HOT PEPPER PASTE WITH SPAWN OF POLLACK}

The present invention relates to a method for producing spicy cod roe paste.

Codfish means the egg of Pollack (Walleye Pollock). Its excellent functionality and good taste have traditionally been used as food in the form of salted cod roe. Cod eggs are known to be high in vitamin A, vitamin B group, vitamin E and minerals, rich in protein, and especially high in unsaturated fatty acid linolenic acid.

Cod eggs tend to be reluctant to be used by younger people because they have their own fishy smell. Recently, the price of cod eggs has increased with the decrease of catches of fish belonging to cod, including pollock.

In addition, Gochujang is a Korean favorite food, meaning one of the traditional Jangjang prepared by mixing red pepper powder, meju powder and salt. Since ancient times, each family has been soaked with traditional miso and soy sauce. Starch, meju powder, salt, red pepper powder and water were used as raw materials of red pepper paste. As starch, glutinous rice flour, non-glutinous rice flour, barley flour or wheat flour have been used.

Kochujang combines the sweet taste of sugar produced by hydrolysis of starch, the sweet taste of amino acids produced by hydrolysis of soybeans, the spicy taste of red pepper powder, and the salty taste of salt. The taste varies depending on the condition.

On the other hand, stir-fried beef or pork together in the gochujang to eat as a substitute or used as a gochujang sauce of bibimbap is called fried gochujang or medicinal gochujang. It has been prepared by adding seasonings such as soy sauce, sesame seeds or sugar to ordinary red pepper paste in small amounts at home.

The emergence of such roasted kochujang is to improve that the taste of the traditional kochujang itself is rejected by young people who have tasted western due to the intake of various foods in the industrialized society, and does not fit the taste of modern people.

However, with the recent increase in rejection of meat such as beef surges, the rejection of fried red pepper paste is also increasing. In particular, the meat contained in the stir-fried red pepper paste is not clear in the purchase path or type by the cooking process, and the objection is further expanded. Specifically, the safety issues of beef have recently been raised in relation to beef surges, and research reports have suggested that the meat of animals raised on land contains a large amount of fat, causing adult diseases. The need for research is increasing.

In order to solve the conventional problems as described above, an object of the present invention is to replace beef or pork with cod roe, to overcome the disadvantages of the conventional stir fry using fish or fish eggs, to increase the shelf life, It is to provide a manufacturing method of spicy cod fry red pepper paste that can remove the fishy taste peculiar to the fish and fish eggs, and can suppress the texture from becoming excessive due to excessive heating.

In addition, another object of the present invention is to provide a spicy cod roe paste prepared by the manufacturing method.

The present invention relates to a method for producing spicy cod roe paste, and more particularly, to improve the shelf life of spicy cod roe paste, remove the peculiar fishy taste of fish eggs, and to suppress texture from becoming excessive by excessive heating. To this end, a pretreatment step; A first roasting step of roasting the vegetable mixture; A secondary roasting step of roasting the ovulation; It relates to a method of producing kochujang, roasted kochujang comprising the step of mixing the vegetable mixture that performed the first roasting step and the egg which performed the second roasting step.

In addition, the present invention relates to spicy cod roe paste prepared by the method.

While the inventors of the present invention are conducting a study on the method of using the egg derived from the by-product when manufacturing the cod roe, specifically, the cod roe has a unique texture such as a distinctive flavor and chewing feeling and excellent nutritional value. Due to the fishy taste, it is difficult to harmonize with other kinds of flavors, and it is confirmed that the use of other foods is limited. In addition, it improves the unique taste of Kochujang, which is reluctant to young people with a western taste, and raises the safety problem of beef or pork mainly used for seasoning Kochujang prepared to meet the taste of modern people. Animal meat contains a large amount of fat, which is a nutritional problem such as causing adult diseases, and the necessity of research on alternatives is confirmed.

During the research based on the above findings, the egg has a higher protein content and lower lipid content than beef whose safety is an issue, while other vitamins and minerals are superior to beef and low in calories and excellent in nutritional value. Focusing on the point, when beef or pork used in stir-fried red pepper paste is replaced with egg that is pollen of egg pollen, specifically egg by-product produced in the manufacturing process of egg, it is not only nutritionally superior and safe but also discarded mainly. The use of egg spawning, which has been processed or limited in its use, has been shown to be economically effective in terms of recycling fisheries resources.

Based on the results of the above research, it is difficult to harmonize with other kinds of flavors due to its peculiar fishy taste. In the preparation of the roasted red pepper paste, a part of the egg is pre-treated, more specifically, a part of the egg used in the roasted red pepper paste is immersed in a seasoning liquid containing red pepper powder and sake, and then matured at low temperature. In the case of mixing, it is possible to control the peculiar flavor of the cod roe while controlling the unique fishy taste of the cod roe. In the case of manufacturing, due to the distinctive flavor of cod roe, it improves the taste of Gochujang, Its unique fishy taste can be controlled to achieve a harmony of taste with red pepper paste, so that the flavor of the roasted red pepper paste can be improved as a whole, and the egg is too heated to prevent the texture from becoming too hot due to excessive heating. When the egg is separately heated with sake and finally mixed with red pepper paste and heated with other ingredients, it is confirmed that not only the fishy taste of cod roe is removed, but also the texture and texture are excellent. The present invention was completed.

Hereinafter, the present invention will be described in more detail.

The present invention relates to a method for producing spicy cod roe paste.

In the present specification, the cod roe stir-fried red pepper paste means food cooked by roasting cod roe and gochujang more specifically.

The stir-fried red pepper paste refers to roasted red pepper paste put minced meat and the like in red pepper paste, also called medicinal red pepper paste. The stir-fried red pepper paste is mainly made by chopping beef or chopped beef and roasting without minced broth, then stir finely chopped with red pepper paste or stir-frying the minced stir-fried beef and red pepper paste with honey.

The cod roe means the eggs of pollack roe, and its excellent functionality and good taste have traditionally been used as food ingredients in the form of cod roe. The egg is known to be high in vitamin A, vitamin B group, vitamin E and minerals, rich in protein, and especially high in unsaturated fatty acid linolenic acid.

In the present specification, egg refers to eggs that are leaked from the umbilical cord connection site of the eggs, or eggs that broke out during egg seasoning processing such as cod roe, and most of them have been disposed of in recent years. The demand for is increasing. For example, egg spawning refers to eggs that are separated from egg yolks present in the egg screen, and the eggs are leaked due to egg egg popping during the processing of the egg.

In the present specification, the weight part means a conventional meaning, specifically, a value displayed in comparison with the mass of other components based on the mass of a specific component.

The present invention relates to a method for producing spicy cod roe paste.

The method of manufacturing the splendid roasted red pepper paste is egg pretreatment step; A first roasting step of roasting the vegetable mixture; A secondary roasting step of roasting the ovulation; It relates to a method of producing kochujang, roasted kochujang comprising the step of mixing the vegetable mixture that performed the first roasting step and the egg which performed the second roasting step. The vegetable mixture may include ginger, onion and garlic.

More specifically, the method of manufacturing stir-fried spicy kochujang is a pre-treatment step of immersing the egg of the cod roe in seasoning solution and aging at low temperature; After cutting the onion, garlic and ginger, respectively, the first roasting step of mixing, heating for 25 to 35 minutes at 95 ℃ to 105 ℃; A second roasting step of mixing the branching and the branching having been performed in the pretreatment step, adding the sake, and then heating the mixture at 95 ° C to 105 ° C for 25 to 35 minutes; Mixing red pepper paste, garlic, onion, and ginger, which have performed the first roasting step, and the egg which has undergone the second roasting step; And a third roasting step of heating the mixed red pepper paste, garlic, onion, and ginger, which have performed the first roasting step, and the egg which has been subjected to the second roasting step, at 95 ° C. to 105 ° C. for 8 to 12 minutes. It may be characterized by.

The cod roe has a distinctive fishy flavor, which can harm the overall flavor when used in combination with other ingredients. When manufacturing a product using the cod roe, for example, when preparing roasted red pepper paste using the cod roe as in the present invention. Effective control of the fishy aroma and fishy taste of the cod roe is required.

In order to remove the fishy flavor peculiar to the cod roe in the cooking using the cod roe as described above, the present invention heats the mixture of the egg and the pre-treated egg together with the sake before performing the step of pre-processing and roasting with gochujang It includes a step.

The pretreatment step may be carried out by immersing the egg in the seasoning liquid containing red pepper powder, sorbitol and sake, and aged at low temperature.

The seasoning solution may be prepared by adding red pepper powder, sorbitol, and sake to water, for example, purified water, and may further include Katsuobushi, sodium L-glutamate, and the like. The Katsuo-bush means a tuna, specifically, a steamed bonito and dried over several days, and then means one of the traditional Japanese seasoning additives used by shaving thinly with a cannon-like tool.

For example, the seasoning liquid is 7 parts by weight to 12 parts by weight of red pepper powder, 40 parts by weight to 60 parts by weight of sorbitol, 80 parts by weight to 120 parts by weight of sake, 14 parts by weight to 16 parts by weight of Gatsuobushi, and L-glutamic acid. 15 parts by weight to 25 parts by weight of sodium may be prepared by mixing.

The seasoning liquid is not limited to the amount, so long as the seasoning liquid can be immersed. For example, the total seasoning liquid may be used in an amount of 10 parts by weight to 1,000 parts by weight or 20 parts by weight to 100 parts by weight with respect to 100 parts by weight of eggs. .

The low temperature aging step may be carried out by immersing the egg in the seasoning solution and then aging at 3 ° C to 7 ° C for 44 hours to 52 hours. When the ripening time is 44 hours or less, the seasoning does not evenly enter the egg spawning, there is a problem that the taste is uneven, and the fishy taste remains, and when the ripening time is more than 52 hours, a thin moisture layer is formed on the surface of the egg. It is not suitable for processing, and problems related to safety such as bacterial growth may occur in the resulting thin moisture layer, which is inappropriate. The aging temperature is preferably 3 ℃ to 7 ℃ to minimize the deformation of the egg, while immersed for a sufficient time to remove the fishy taste, and to avoid problems such as bacterial growth.

The pretreatment step may further include at least one process selected from the group consisting of removing the egg (shell) present in the separation and cutting off the immersion in the seasoning liquid.

The process of removing the egg film may be performed by a method of removing the egg film (shell) present in the egg, specifically, a method of obtaining egg, that is, egg only by peeling or removing the egg remaining in the egg egg egg. It can be done with More specifically, the process of washing the egg and / or using a tool such as a knife can be carried out by the process of removing the egg film by scratching the sheath or the like and peeling off the egg, that is, the egg film directly by hand. The process of removing the egg film may be carried out in a step before immersing the egg egg in the seasoning liquid containing red pepper powder, sorbitol, and sake so that the egg of the egg may be sufficiently matured in the seasoning liquid.

The process of cutting the egg immersion in the seasoning liquid may be a process of separating the seasoning liquid and the egg, specifically, the process of removing the seasoning liquid. In general, water cutting means an operation for removing moisture of a material that is the target of seasoning, such as eggs or aquatic products. The process of cutting the egg refers to a process of removing the seasoning liquid impregnated or contained in the egg during the dipping and aging process, and performing the immersion in a structure through which a liquid such as a chapel or a frame can pass through a low temperature drying method or a ventilation drying method. It can be carried out by putting up the ovulation after the aging process and maintaining it for a certain time. Since the moisture content contained in the fertilization has a close influence on the quality of the product, such as the viscosity of the product, it is possible to prevent liquids such as drips from flowing out of the product and to control the concentration of the starch. It is preferable to go through the cutting process in terms of minimizing the amount of addition.

The first roasting step may be carried out by chopping vegetables, specifically onion, garlic and ginger, and then mixing and heating.

The onion, garlic and ginger may be prepared by washing after each washing before heating. The washing step and the cutting step may be performed separately for each material. The cutting may be performed using a knife or a chopping machine, and the size of the cutting may be about 0.1 mm to about 5 mm in consideration of the fact that stir-fried red pepper paste is mainly used as rice and ssamjang, but is not limited thereto. .

The chopped onion, garlic and ginger may be mixed in an amount of 30 parts by weight to 37 parts by weight and 14 parts by weight to 19 parts by weight of garlic, based on 100 parts by weight of onion.

In addition, in addition to the onion, garlic, and ginger, other vegetables and the like may be further added in a range that does not reduce the effect of the present invention.

The mixed onion, garlic and ginger may be performed by heating at 95 ° C. to 105 ° C., preferably at 97 ° C. to 103 ° C. for 25 minutes to 35 minutes, and preferably for 27 minutes to 33 minutes. In case of onion, if you heat too long, water will be produced. In order to adjust the viscosity of the final product, the addition of starch and other thickeners will be required.In case of garlic, too much heating will reduce the characteristic spicy taste. In the process of processing together, the effect of controlling the fishy taste peculiar to the splendid egg is limited, and if the heating time is too short, the hot and bitter taste of garlic, sauerkraut and onion is so strong that the overall aesthetics may be impaired. Preference is given to performing at 25-35 minutes in

The heating may be performed by a steam heating method, specifically, a method using a steam heater. In addition, the heating may be performed by roasting the mixed garlic, onion, and ginger together with sesame oil using a steam heater, in particular, a method of roasting.

In the process of heating the garlic, onion and ginger, it is preferable to add oil in order to prevent the garlic, onion, and ginger from heating or pressing only a certain part by a heating device such as a steam heater or a frying pan, In order to strengthen it is desirable to roast in sesame oil.

The second roasting step may be performed by a method including mixing the branching and the branching in which the pretreatment step is performed, and heating the mixed branching with the sake.

As an example, 42 parts by weight to 46 parts by weight of the egg which has undergone the pretreatment step are mixed based on 100 parts by weight of the egg that has not been subjected to the pretreatment, and the egg which has not been subjected to the pretreatment, in particular, has been subjected to the pretreatment. On the basis of 100 parts by weight of egg, that is, the total weight of the total egg and the egg that did not undergo the pre-treatment process and 100 parts by weight based on this, based on this, 2 parts by weight to 5 parts by weight of sake liquor was added, 95 ℃ It may be carried out by a method of heating from 25 to 35 minutes at 105 ℃. The heating may further include mixing the egg and the sake for 5 minutes to 15 minutes after the addition of the sake.

When the cooking is made using the cod roe, it is required to remove the smelt peculiar to the cod roe, since removing the characteristic fishy taste has a decisive effect on the quality of the product. The inventors of the present invention performed the pre-treatment of the cod roe performed by the method of low temperature aging in the seasoning liquid to remove the fishy taste peculiar to the cod roe, but when preparing the roasted red pepper paste with only the pre-coated cod roe taste unique flavor It was confirmed that the chewy feeling of the cod roe was reduced in the stir-fried kochujang, which was finally manufactured, and the texture was also reduced, which was not desirable, and further research was conducted to minimize the fishy taste, but also the peculiar flavor of the cod roe was excellent. It was confirmed that it is preferable to mix the pre-treated egg and the egg obtained by removing the shell at a specific ratio.

Specifically, the mixing of the pre-treated egg and the egg obtained by removing the shell is 100 parts by weight of the egg obtained by removing the shell and 42 parts by weight to 46 parts by weight, preferably 43 parts by weight of the egg obtained by the pretreatment step. To 45 parts by weight may be mixed. When less than 42 parts by weight of the egg after performing the pretreatment step, the flavor of the final product is lowered because of the strong fishy taste of roasted kochujang, which is the final product, and when the number of eggs after the pretreatment is more than 46 parts by weight, The flavor is not felt, chewed texture is bad problem occurs.

The heating may be performed by adding 2 parts by weight to 5 parts by weight of sake based on 100 parts by weight of the total content of the egg which is separated from the egg shell and the egg shell obtained by the pretreatment.

The process of heating the egg is characterized in that by heating the addition of the sake, unlike vegetables such as onions, garlic and thought. In general, when performing a heating process such as roasting, it is common to avoid excessive heating or limited heating by adding oil or sesame oil.However, in the process of heating the cod roe, it is added to remove the fishy taste peculiar to the cod roe. And heating was carried out. When the addition amount of the sake is not only limited to remove the fishy taste, the egg may be burned or hardened due to excessive overheating, the texture may be degraded, and only a specific part may be heated and pressed. In too many cases, the cod roe may not be sufficiently ripe or additional cutting may be required, so it is preferable to add 2 to 5 parts by weight of the sake based on 100 parts by weight of the total content of the cod roe.

The heating may be performed by a steam heating method, specifically, a method using a steam heater. The heating may be performed by heating at 95 ° C. to 105 ° C., preferably at 97 ° C. to 103 ° C. for 25 minutes to 35 minutes, and preferably for 27 minutes to 33 minutes. When the heating temperature is 105 ℃ or more may be pressed or deformed even in a short time due to excessive heating, when the heating temperature is less than 95 ℃ the egg is not ripe enough, if heated for a long time to fully ripen Since the sake may infiltrate the light and produce a water layer such as a water film in the light, the heating is preferably performed at 95 ° C. to 105 ° C. for 25 to 35 minutes.

The mixing step may be carried out by a method of mixing red pepper paste, garlic, onion and ginger having the first roasting step, and the egg which has been subjected to the second roasting step.

The mixing ratio of the ingredients may be 43 parts by weight to 45 parts by weight of the garlic, onion, and ginger mixture of the first roasting step based on 100 parts by weight of the red pepper paste, 94 parts by weight of the egg which is carried out the second roasting step To 100 parts by weight.

The gochujang may be a gochujang commonly used in gochujang or roasted gochujang.

For example, the red pepper paste is soaked glutinous rice in water for 5 hours, and then cooking rice; Mixing the cooked rice with malt water and then fermenting it; Mixing the meju powder and the Cheonggukjang powder after boiling the fermented rice; It can be prepared through the step of adding red pepper powder, external soybean paste, starch syrup and salt to the rice mixed with the meju powder and the Cheonggukjang powder and aged.

In the case of cooking the rice, it is preferable to catch more water than usual to cook like porridge. In addition, it is preferable to boil the rice thickly even when the rice is boiled. When the rice is cooked or boiled, it must be thickened, mixed well with malt water, fermented well, or mixed well with meju flour and cheonggukjang. The maturation period may be, for example, six months, and the aging may be performed by containing a mixture in a jangdokdae.

The ingredient is based on the weight of the glutinous rice used in the cooking step, when using 1kg of glutinous rice, red pepper powder 1kg, starch syrup 300g, meju powder 300g, Cheonggukjang powder 300g, salt 300g and 100g soybean paste can be mixed. .

The mixing step may be performed by adding kochujang, garlic, onion and ginger in which the first roasting step is performed, and starch syrup in addition to the egg which is performed in the second roasting step. The added syrup may be 4 parts by weight to 5 parts by weight based on 100 parts by weight of the red pepper paste.

The third roasting step is a method of heating the red pepper paste, the mixture of garlic, onion and ginger, which have undergone the first roasting step, and the egg which has undergone the second roasting, at 95 ° C. to 105 ° C. for 8 to 12 minutes. Can be done. The heating may be performed by a steam heating method, specifically, a method using a steam heater.

Since the mixture of garlic, onion and ginger, which have undergone the first roasting step, and the egg which has undergone the second roasting step, are heated to a level substantially similar to the level required for cooking in each step, the third roasting step The mixture of garlic, onion, and ginger and the cod roe and red pepper paste are mixed well to perform a unified aesthetic. Therefore, when the third roasting step is heated for too long or heated to a too high temperature, the flavor of the spicy cod roe pepper paste, which is the final product, may be inhibited by excessive heating of the mixture of garlic, onion, and ginger or the above, It is preferable to carry out for 8 to 12 minutes at 95 ° C to 105 ° C, so that the flavors of the main components constituting the roasted red pepper paste can be well harmonized.

The spicy cod roe paste manufacturing method may further comprise the step of adding stir fried sesame.

The stir fried sesame may be a conventional one used in cooking of stir fry, specifically, may be prepared by roasting sesame seeds. The step of adding the fried sesame seeds includes the step of cooling until the splendid roasted red pepper paste prepared by performing the third roasting step is 70 ℃ to 80 ℃ and the step of adding the fried sesame to the cooled fried red pepper paste It may be. The cooling process may be performed by adding the roasted sesame after cooling at room temperature until the spicy cod roe pepper paste prepared by performing the third roasting step is 70 ℃ to 80 ℃.

For example, the method of manufacturing the spicy cod roe pepper paste is a pre-treatment step comprising the step of immersing the egg of the cod roe in the seasoning solution containing red pepper powder, sorbitol and sake and aged at 3 ℃ to 7 ℃ for 44 hours to 52 hours; After cutting the onion, garlic and ginger, respectively, the sliced onion, garlic and ginger are mixed in an amount of 30 to 37 parts by weight of garlic and 14 to 19 parts by weight of ginger, based on 100 parts by weight of onion, and 95 ° C to 105 ° C. A first roasting step of heating from 25 minutes to 35 minutes; 100 parts by weight of eggplant and 42 parts by weight to 46 parts by weight of eggplant having undergone the pretreatment step were mixed, and 2 parts by weight to 5 parts by weight of sake was added based on 100 parts by weight of the mixture of the eggplant and the eggplant having undergone the pretreatment step. Then, the secondary roasting step of heating for 25 minutes to 35 minutes at 95 ℃ to 105 ℃; After soaking 1000 parts by weight of glutinous rice in water for 5 hours, the process of catching more water than usual to cook rice like porridge; Mixing the cooked rice with malt water and then fermenting it; After boiling the fermented rice thickly, mixing 300 parts by weight of meju powder and 300 parts by weight of cheonggukjang powder; Gochujang comprising the process of adding red pepper powder 1000 parts by weight, external soybean paste, 100 parts by weight, starch syrup 300 parts by weight and 300 parts by weight of salt to the rice mixed with the meju powder and Cheonggukjang powder, and then aged for 6 months Preparing a; The prepared kochujang, garlic, onion and ginger that performed the first roasting step, and the garlic, onion, and ginger mixture that performed the first roasting step based on 100 parts by weight of the kochujang prepared by the second roasting step. Mixing 43 parts by weight to 45 parts by weight and 94 parts by weight to 100 parts by weight of the light colored egg that has undergone the second roasting step; A third roasting step of heating the mixture of the red pepper paste, garlic, onion, and ginger, which have undergone the first roasting step, and the egg which has undergone the second roasting step, at 95 ° C. to 105 ° C. for 8 to 12 minutes; And it may be a method comprising a step of adding a fried sesame comprising the step of cooling the third roasted roasted red pepper paste until 70 ℃ to 80 ℃ and the step of adding a stir fried sesame to the cooled fried red pepper paste.

The present invention may also be a spicy cod roe paste prepared by the cod roe pepper paste manufacturing method.

The spicy fried kochujang is a safe substitute for meat such as beef or pork, which poses health risks and safety, and has high protein, mineral and mineral content, low lipid content, and low calorie content. While using the coarse egg which was disposed of as a raw material, it can remove the peculiar fishy flavor and suppress the coarse texture of the cod egg due to excessive heating and maintain the texture. There is a beneficial effect that can be eaten casually by the age group.

The spicy cod roe paste may be packaged and distributed in a package form that can be stored for a long time such as a glass bottle, a plastic pack, or canned food.

The method of manufacturing fried cod roe paste of the present invention replaces beef, which has raised safety or nutritional problems, with nutritional superior egg without any safety issue, and has excellent nutritional taste and unique fishy taste. It can be removed as much as possible, while maintaining its distinctive chewy feeling, improving the texture to improve texture, and not only excellent taste including taste. As it provides economic and environmental benefits, it is particularly effective in terms of economic and environmental aspects. Would be very big.

Figure 1 is a photograph of the finally-roasted roasted kochujang prepared in accordance with the method of manufacturing roasted kochujang according to an embodiment of the present invention.

Hereinafter, the structure and effects of the present invention will be described in more detail with reference to specific examples and comparative examples in order to facilitate understanding of the present invention. However, it should be understood that the following examples are for illustrative purposes only and are not intended to limit the scope of the present invention.

[Examples and Comparative Examples]

Example

10 kg of glutinous rice was soaked in water for 5 hours to make rice, and fermented with malt water for one day. Boil the fermented rice to be thickened in a cauldron, mix 3 kg of meju powder and 3 kg of Cheonggukjang powder, stir well, add 10 kg of red pepper powder, 3 kg of starch syrup, 3 kg of salt and 1 kg of soybean paste, stir well, and put red pepper paste in the Jangdodae. Aged for 6 months to prepare kochujang. In addition, we prepared egg eggs (Dukhwa Foods Co., Ltd., Korea) removed by hand while washing egg shells such as eggs remaining during egg processing and cooking. Sorbitol, Cheongju, Sesame, Onion, Ginger, Sesame oil , Garlic and red pepper powder were purchased at the traditional market in Busan, South Korea and from food wholesalers.

440 g of the washed egg eggs were immersed in the prepared seasoning solution by adding 20 g of red pepper powder, 200 g of sake, 200 g of sorghum, 100 g of sorbitol, 30 g of Katsuobushi and 40 g of sodium L-glutamate to 0.2 L of purified water, aged at 4 ° C. for 48 hours, and then severed. .

In addition, the purchased garlic, onion and ginger is washed and chopped with a chopping, that is, after chopped, chopped garlic 438g, 148g of the sliced onion and 74g of the shredded ginger infused with sesame oil in a steam heating mixer Then, the steam heating mixer was roasted at a temperature of 97 ° C. to 102 ° C. for 30 minutes.

In addition, 1kg of the washed egg and the washed egg and immersed in the seasoning liquid and 440g of mature egg was added to the steam heating mixer and mixed, 45g of sake was added and mixed for 10 minutes. After mixing the sake and the egg mixture, and roasted for 30 minutes at 100 ℃ using a steam heating mixer.

1440 g of each roasted egg mixture and 650 g of roasted garlic, onion, and ginger mixture were injected into a steam heating mixer, and 1.5 kg of the prepared kochujang was injected, mixed for 10 minutes, and mixed at 10 ° C. using a steam heating mixer. Roasted for a minute.

After cooling at room temperature until the temperature of the roasted red pepper paste prepared through the roasting process is about 75 ° C., 35 g of roasted sesame seeds were added to finally prepare the roasted red pepper paste which is an embodiment of the present invention. The finally prepared spicy cod roe paste sauce is shown in FIG.

Comparative Example 1

Without performing the step of immersing some of the egg of the washed egg in the seasoning and aging, except that 1440g of the egg of the washed egg and mixed directly with the sake and then roasted to prepare a primary heated egg Was prepared in the same manner as in Example.

Comparative Example 2

720g of the coarse egg immersed in the seasoning solution was immersed and aged, and then cut and mixed with 720g of the washed coarse egg, and 45g of sake was added, and then prepared in the same manner as in Example.

Comparative Example 3

Soaked 240g of egg cod immersed in the seasoning solution and then aged, and then cut and mixed 1.2kg of the washed egg cod egg and roasted after the addition of 45g of Cheongju Cheongju was prepared in the same manner as in Example.

Comparative Example 4

It was prepared in the same manner as in Example, except that the roasted egg mixture, roasted garlic, onion and ginger mixtures, and red pepper paste were roasted for 30 minutes.

Comparative Example 5

It was prepared in the same manner as in Example, except that the roasted egg mixture, roasted garlic, onion and ginger mixtures, and red pepper paste were roasted for 3 minutes.

[Experimental Example]

Measurement and overall acceptability of the fishy taste and texture of the prepared spicy cod roe paste with kochujang were examined by sensory evaluation on a five-point scale with a total of thirty persons, five from each age group, from teenagers to sixties who do not smoke. Investigation was carried out. The investigation was performed by a five-point scale method for 24 hours after the preparation of roasted kochujang prepared in Examples and Comparative Examples. In the 5-point scale method, 5 denotes 'extremely good', 4 denotes 'normally good', 3 denotes 'no good or dislike', 2 denotes 'normally dislike', and 1 denotes 'extremely dislike'. The results of the sensory test by the 5-point scale were statistically analyzed using SPSS, and the evaluation results are shown in Table 1 and Table 2 as average values.

Whether or not the fishy taste was removed and the texture was carried out by the method of measuring the smell, texture and taste by comparing the Examples and Comparative Examples of spicy cod roe pepper paste prepared directly by the inventor in the above method. In addition, the evaluation of the overall preference degree is an evaluation content for the Example prepared by the inventor who is the splendid roasted kochujang and the comparative example and the beef fried kochujang prepared directly by the inventor.

Table 1 shows the results of removing the fishy taste and texture.

Teenager 20's 30s 40 spaces 50s 60 spaces Overall average Fishy taste
Removal Example 3.4 3.6 3.8 4.0 4.2 4.4 3.9 Comparative Example 1 1.8 2.2 2.6 2.8 3.4 3.4 2.7 Comparative Example 2 4.0 4.0 4.2 4.2 4.4 4.4 4.2 Comparative Example 3 2.2 2.6 2.8 3.2 3.6 3.6 3.0 Comparative Example 4 3.2 3.4 3.6 3.6 3.8 4.0 3.6 Comparative Example 5 2.6 3.0 3.4 3.8 4.0 4.2 3.5 Texture Example 3.9 4.1 4.2 4.2 4.1 4.1 4.1 Comparative Example 1 3.8 4.0 4.2 4.2 4.2 4.2 4.1 Comparative Example 2 4.0 4.0 4.2 4.2 4.4 4.4 3.2 Comparative Example 3 3.8 4.0 4.2 4.2 4.2 4.2 4.1 Comparative Example 4 3.0 3.0 3.0 2.8 2.8 2.8 2.9 Comparative Example 5 2.8 3.2 3.6 3.6 3.8 4.0 3.5

As shown in Table 1, it was confirmed that the teens and 20s corresponding to the young layer is sensitive to fishy taste, and that of the 50s and 60s is less sensitive to fishy taste. In addition, there was no significant difference in terms of texture, but it was found to be less sensitive in the elderly than the young.

With regard to the removal of fishy taste, Example and Comparative Example 2 were found to be the best, Comparative Example 1 and Comparative Example 3 was confirmed that the poor results, with respect to the removal of fishy taste peculiar to the seasoning solution It was found that the pretreatment step to handle egg production was very important. In addition, in relation to the time for roasting each raw material with red pepper paste, it was confirmed that when the heating time was not sufficient or too much, it did not remove the unique fishy taste. It was confirmed that the taste was not removed.

Regarding the texture, it was confirmed that the Examples and Comparative Examples 1 and 3 were excellent, and Comparative Example 2 and Comparative Example 4 were not good results. From the above results, it was confirmed that the texture was not good when too much pretreatment treated with seasoning solution was added. It was expected to be degraded. In addition, it was expected that the texture was found to be the worst in Comparative Example 4 because the egg of the egg, that is, the egg was burned or pressed by too much heating. On the other hand, Comparative Example 5 also obtained a result for the poor texture, it was confirmed that the chewing texture is not good when the egg is not sufficiently ripe.

In the case of cod kochujang prepared by the manufacturing method of the present invention from the above results, not only has an excellent effect related to eliminating the fishy taste peculiar to the cooking required by using the cod roe, but also the texture of the cod roe heated properly and chewed. It was confirmed to be excellent.

In addition, the results obtained by measuring the taste, smell, texture and overall acceptability in the same manner as shown in Table 2 are shown.

Example Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 flavor 4.0 3.1 3.4 3.2 3.1 3.3 smell 4.0 2.9 4.1 3.1 3.4 3.4 Texture 4.1 4.1 3.2 4.1 2.9 3.5 Overall preference 4.0 3.0 3.5 3.1 3.2 3.3

As shown in Table 2, the overall preference was found to be more affected by taste and smell than texture. Specifically, in relation to the overall palatability, it was confirmed that the taste and smell were more affected than the texture due to the evaluation result of the young layer sensitive to fishy taste or fishy smell.

In terms of overall acceptability, the examples were found to be the best. The examples were found to be excellent in both taste, smell and texture.

On the other hand, in the case of Comparative Example 1, the texture was excellent, but it was confirmed that the overall palatability was the lowest because the fishy taste peculiar to the splendid egg was not controlled in taste and smell. In addition, in the case of Comparative Example 4, the texture was the worst result was confirmed, but in terms of elimination of fishy taste, the effect is better than Comparative Example 1, the overall preference is higher than that of Comparative Example 1. However, some of the eggs were burned or pressed, resulting in a poor taste and taste due to the burnt smell and taste.

In addition, in the case of Comparative Example 5, the egg was not ripe enough, and the taste of red pepper paste and vegetables did not match, and a certain amount of fishy taste was felt, indicating that the overall preference was not good. In addition, in the case of Comparative Example 3, fishy taste was not sufficiently controlled, and it was confirmed that the overall preference was not good. On the other hand, in the case of Comparative Example 2, the fishy taste was sufficiently controlled, the result of measuring the smell was the best, and thus the overall preference was higher than that of the other comparative examples, but the distinctive taste of the splendid kochujang was produced. Low viscosity and poor texture resulted in poor taste results, and did not show high palatability overall.

In the case of the cod kochujang prepared by the manufacturing method of the present invention from the above results, it has an excellent effect related to removing the fishy taste peculiar to the cod required for cooking using the cod roe, and the cod roe is appropriately heated and excellent in texture. In addition, the distinctive taste and aroma of cod roe are also maintained in cod roe paste.

According to the results of the survey, younger people were most sensitive to fishy taste in the removal of fishy taste, while elderly people were less sensitive to fishy taste. It was confirmed that the preference for the unique taste and aroma was high. Therefore, the manufacturing method of the present invention, as can be seen in the above results, while effectively controlling the fishy taste, you can feel the unique taste and aroma of the cod roe, and the texture is also excellent chewing, confirming the high preference for all age groups It became.

Therefore, since the cod kochujang prepared by the manufacturing method of the present invention uses seafood, safety is not a problem, unlike nutritional pepper paste using beef or pork, and it is not only nutritionally superior, but also cooked with other ingredients. If you have the advantage that the unique fishy taste, which is a weak point of the cod roe is well controlled and the taste is also excellent, it was expected to be welcomed at various ages.

Claims (4)

A pre-treatment step of immersing the egg of the cod immersed in the seasoning solution containing red pepper powder, sorbitol and sake and aged at 3 ℃ to 7 ℃ for 44 hours to 52 hours;
After cutting the onion, garlic and ginger, respectively, the sliced onion, garlic and ginger are mixed in an amount of 30 to 37 parts by weight of garlic and 14 to 19 parts by weight of ginger, based on 100 parts by weight of onion, and 95 ° C to 105 ° C. A first roasting step of heating from 25 minutes to 35 minutes;
100 parts by weight of eggplant and 42 parts by weight to 46 parts by weight of eggplant having undergone the pretreatment step were mixed, and 2 parts by weight to 5 parts by weight of sake was added based on 100 parts by weight of the mixture of the eggplant and the eggplant having undergone the pretreatment step. Then, the secondary roasting step of heating for 25 minutes to 35 minutes at 95 ℃ to 105 ℃;
43 weight of the garlic, onion and ginger mixture of performing the first roasting step on the basis of 100 parts by weight of kochujang, garlic, onion and ginger that performed the first roasting step, and the egg which was performed by the second roasting step. Mixing about 45 parts by weight to about 94 parts by weight and about 100 parts by weight of the branching of the second roasting step; And
Tertiary roasting step of heating the mixture of the gochujang, garlic, onion and ginger, which performed the first roasting step, and the egg which performed the second roasting step, at 95 ° C. to 105 ° C. for 8 to 12 minutes.
Roasted red pepper paste manufacturing method characterized in that it comprises a. The method of claim 1,
The seasoning liquid of the pre-coating step is 100 parts by weight of water, red pepper powder 7 parts by weight to 12 parts by weight, sorbitol 40 parts by weight to 60 parts by weight, sake liquor 80 parts by weight to 120 parts by weight, Katsuobushi 14 parts by weight to 16 parts by weight and L -Method for producing spicy cod roe paste prepared by adding 15 to 25 parts by weight of sodium glutamate. The method of claim 1,
Roasted sesame seeds, characterized in that further comprising the step of cooling the third roasted red pepper paste to 70 ℃ to 80 ℃ and the step of adding stir fry to the cooled stir-fried red pepper paste How to make gochujang. Roasted red pepper paste of cod roe characterized by being prepared by the method of claim 1.

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