KR100188827B1 - Method for processing of hot pepper paste of low salt - Google Patents

Abstract

The present invention does not go through the long-term aging process used in the conventional Kochujang production method, by mixing garlic, onion, green onion, ginger, seasoned with garlic, onion, green onion, and ginger removed with a conventional method, and crushed anchovy kelp Put it in a net container, place it in a high-pressure steamer, inject water, extract it, heat it, extract it, mix brewed soy sauce, refined salt, and rice powder in a dehydrated extract solution, put it in a heating pot, and heat it. After mixing well, put it in a saccharification pot, heat it until 80 ℃ turns, add oligosaccharides and crude syrup, mix it, cool it, put it in a spirit, and mix well. Shorten the duration of Kochujang production due to the previous ripening process, and in particular, the salt intake is less than 4%, which reduces the intake of salt such as heart disease patients. The present invention relates to a method for preparing a new low-salt kochujang, which is very useful for patients who need to reduce salt intake and general consumers who need to reduce salt intake.

Description

Manufacturing method of low salt kochujang

The present invention using the raw materials such as brewed soy sauce, refined salt, rice flour, red pepper powder, oligosaccharides, crudes, and spirits in the stock solution extracted from natural seasonings, there is no aging process, and the natural seasonings containing 4% (Nac1 standard) of salt It relates to a method for producing a new low salt kochujang.

Conventionally, the manufacturing method of red pepper paste is made by mixing rice meju, malt, and salt with red rice porridge when fermenting red pepper paste, and fermenting red pepper paste for 4-5 months. Method of fermenting Gochujang containing more than 8% of salt in the market by mixing red pepper powder and syrup in saccharification pot after fermenting in grain room, fermenting in grain room, mixing with salt and aging 1-2 months in aging tank. However, in order to prepare red pepper paste in this way, a steaming pot with a flour, a fermented wheat flour with fermented wheat flour, a ripening tank mixed with grained base powder and salt, and a matured substance are heated. It is necessary to install saccharification pots for saccharification and packing machines for packing finished products. Installation costs are becoming a problem, and in order to prevent propagation of germs during the ripening period, salts must be mixed about 12% to ripen properly, and salt content is less than 8% even when mixing red pepper powder and starch syrup during saccharification. There is a problem that can not be lowered and also because of the high salt content, the cause of adult disease field disease such as hypertension, arteriosclerosis, diabetes, kidney disease when ingested excessively.

Therefore, in order to solve this problem, the present inventors have repeatedly studied for many years, in order to minimize the factory site, eliminating the process of installing a ripening tank for mixing the fermented wheat flour and the mixed flour and salt to ripen. When ingested, the salt content harmful to the human body can be reduced to less than 4%, and the Kochujang plant can be installed in a narrow place, shortening the manufacturing period of kochujang due to the previous ripening process, and especially the low salt content of 4% or less salt. Invented a way to make a new low-salt gochujang to reduce intake.

When the present invention is described in detail, the garlic, onion, green onion, ginger, which can give a variety of flavors, and then peeled, and then crushed in chopped water with clean water, anchovy and kelp are washed and crushed well.

Next, mix the crushed garlic, onion, green onion, ginger, anchovies and kelp, put them in a net container, put them in a high-pressure steamer, inject a certain amount of purified water, and heat until the stock is extracted. Get

Mix brewed soy sauce, refined salt, and rice flour with the completely dehydrated stock solution obtained above, put it in a heating pot, and heat it over 100 ℃ to stop when the rice flour is ripe, add red pepper powder to it, mix well, and then mix the mixture into the saccharification brush. When the temperature rises to about 80 ℃, add oligosaccharides and crude syrup, and mix well to make low-salt red pepper paste.However, in order to prevent the deterioration in the distribution process, if it is vacuum packed with an appropriate amount of alcohol, it may be deteriorated even after long-term storage It is a new low-salt kochujang manufacturing method that can reduce the salt intake for patients and general consumers who need to reduce the intake of gochujang due to the previous aging process, and especially those who need to reduce salt intake such as heart disease patients with salt below 4%. If it is described as follows.

[Step 1]

40 kg of garlic, 40 kg of onions, 40 kg of green onions, 20 kg of ginger are peeled off, washed thoroughly with purified water, and crushed in a microwave.

[Step 2]

20 kg of anchovies and 20 kg of kelp are washed clean with water and crushed in a grinder.

[Step 3]

Garlic, onion, green onion, ginger and anchovy kelp prepared by grinding in the first and second steps are put in a mesh container, and then put in a high-pressure steamer, injecting purified water 1000, and extracting the stock solution by applying heat. When fully dehydrated at 900 deg.

[Step 4]

700 kg of dehydrated extract prepared in the third process, 70 kg of brewed soy sauce, 50 kg of refined salt, 200 kg of rice powder are put in a heating cooker and heated to 100 ° C or more, and when the flour is fully cooked, the heating is stopped and red pepper powder is mixed and mixed well.

[Step 5]

Put the mixture prepared in step 4 into the saccharification pot, heat it to 80 ℃, add 170kg of oligosaccharide and 190kg of crude syrup, mix, and let it stand. Prepared and vacuum packed.

[Step 6]

After mixing 13 wt% of brewed vinegar with 7% acidity to the red pepper paste prepared in the fifth step, a low salted red pepper paste containing vinegar ingredients is prepared and vacuum-packed.

The low-salt kochujang prepared with the low-salt kochujang and vinegar components prepared as described above shortens the preparation period of kochujang due to the previous aging process, and in particular, patients who need to reduce salt intake such as heart disease patients with salt content below 4wt%. In the case of patients who need to reduce the salt intake can be reduced or the general consumer had a very useful advantage.

Claims (3)

In the method of manufacturing red pepper paste, garlic, onion, green onion, and ginger, which have been peeled, are mixed with crushed seasonings, crushed anchovies, and kelp into a container made of mesh, and then put into a high-pressure steamer, infused with water, and heated. Brewed soy sauce, refined salt (2wt% to 4wt%), and rice powder were mixed with the extracted steamed decanted extract, heated in a cooking pot and cooked. When the rice flour was cooked, the heating was stopped, red pepper powder was mixed and mixed. Method of producing low-salt kochujang characterized by heating until it reaches ℃ and then adding oligosaccharides and crude syrup and cooling to put the spirits and mixing well, vacuum packing. According to claim 1, the raw material input ratio of the dehydrated extract stock solution 41wt%, brewed soy sauce 4wt%, refined salt 3wt%, rice flour 12wt%, red pepper powder 13wt%, oligosaccharide 10wt%, crude syrup 11wt%, and alcohol 6wt% Low salt gochujang manufacturing method characterized in that the input. A low salt kochujang prepared in claim 1, wherein the vinegar is mixed with 10-15wt% acidity of 7%.