KR100198094B1 - Preparation of apple-containing red pepper paste - Google Patents

Abstract

The present invention is to put a certain amount of drinking water into the steamer to concentrate the concentrate and garlic, onion, leeks, ginger, anchovies, kelp, etc. extracted from the apple concentrate without using salted fish and meju used in the manufacture of red pepper paste With the juice of the mixture extracted in a 1: 6 weight ratio, the juice was added as a main raw material, and a certain ratio of rice flour was put in a saccharification pot and heated to a temperature of the matured mixture obtained by stirring to 80 ° C. Add malt and stir for a certain period of time, and then lower the temperature again to maintain the temperature below 50 ℃, add a certain proportion of re-decontamination to the obtained saccharified by stirring for 4 to 5 hours to stop the saccharification, and the crude syrup, sugar, sorbitol, acidity 7 Apple red pepper paste mixed with raw materials such as brewed vinegar and alcohol which is% at a certain ratio is lighter, less salty, less spicy, and more grain than conventional kochujang. If you smell or sound is Meju standing these days it is the invention relates to refreshing, and sour, and the way the new Apple Pepper Paste Pepper Paste method of manufacturing a component containing an apple that has a sweet taste suitable for the symbols of a new generation of young people.

Description

Manufacturing method of apple red pepper paste containing apple ingredients

In the present invention, the concentrate was extracted from apples without using meju, which was conventionally used in the manufacture of red pepper paste, and the powder was extracted from garlic, onion, leeks, ginger, anchovies, kelp, etc. in a grinder, and then the mixture was increased by 1: 6. Using apple juice mixed in weight ratio as the main raw material, put a certain ratio of rice flour in a saccharification pot and heat it to lower the temperature of the matured mixture to 80 ° C, add a certain ratio of red pepper powder and malt, and stir for a predetermined time. After the temperature is lowered to 50 ° C. or lower, the mixture is stirred for 4 to 5 hours, and a certain ratio of recrystallization is added to stop the saccharification. Then, raw materials such as crude syrup, sugar, sorbitol, 7% acidity of vinegar and alcohol are added. Gochujang mixed in a certain ratio sequentially is lighter, less salty, less spicy, and has no grain or meju odor than conventional gochujang. The present invention relates to the invention of a new red pepper paste manufacturing method of apple red pepper paste containing a light, sour and sweet taste suitable for the taste of young people.

Conventionally, the method of manufacturing red pepper paste is known as a method of preparing red pepper paste made by inoculating grains such as soybean, rice, and glutinous rice in water, and then steaming them with high temperature steam, adding a large amount of saline, and inoculating the fermented with yellow gochujang. Since the salt is used, the nutritional value is not only low, but the salt content is too high, which may cause the taste to be very salty, and there is a risk that the product is changed or decayed due to the re-fermentation of enzymes during preservation. Instead of salt, fish, shrimp, catch, anchovies and fish and shellfish are mixed with 30% salt, put in a container, pressurized for 24 months at a temperature of 15 ℃, remove impurities and fats, and sterilized and dried dried salted salted fish. It was also known to make red pepper paste with powdered salted fish and salted seafood. There is a tasty protein due to the use, there are several problems did not completely remove the song or Meju smell.

Therefore, in order to solve this problem, the present inventors use garlic, onion, green onion, green onion, ginger, anchovies, and kelp powder instead of fermenting grains in grain room or using meju and salted fish, and then drinking an appropriate amount of drinking water in a high-pressure steamer. By using apple juice mixed with the concentrated juice extracted from apples and the concentrated juice extracted from high pressure, the saltiness and spicy taste of Kochujang made by the conventional manufacturing method are reduced, and the taste of younger generation is not known these days without grain or meju odor. The inventors have invented a new method for preparing apple and red pepper paste containing apple ingredients with a light, sour and sweet taste.

Referring to the manufacturing method of the present invention in detail,

Wash the apples with the unique flavor and taste with clean water, and then concentrate them by pressing a high-pressure press and concentrate the extracted extract, and then select garlic, onion, green onion, ginger, anchovy and kelp. After washing with clean water, the pulverized crushed product with a microwaver is put in a high-pressure steamer and steamed by adding an appropriate amount of drinking water and mixed with the undiluted stock solution at a weight ratio of 1: 6 to contain garlic, onion, green onion, ginger, anchovy, and kelp. Apple juice was prepared.

The apple juice and rice powder (or glutinous rice powder) made in this way are put in a saccharification pot and heated to 100 ° C or higher until the temperature of the aged mixture is lowered to 80 ° C. The mixture is mixed with red pepper powder and malt while stirring. Stirring to a degree that is sterilized, and then stirred for 4 to 5 hours while maintaining the temperature below 50 ℃ to form saccharified saccharified.

Putting a certain amount of re-decontamination in the sugars produced in this way, while stopping the saccharification, apple pepper containing apple ingredients is prepared by sequentially mixing the crude syrup, sugar, sorbitol, brewed vinegar with 7% acidity and alcohol.

If necessary, if you want to prepare apple vinegar red pepper paste is adjusted to about 10-15% by weight brewing vinegar content of 7% acidity to the apple red pepper paste containing the apple component obtained above can be obtained by mixing while stirring.

The apple red pepper paste containing the apple ingredient can be adjusted to 3 to 8% by weight according to the amount of re-decontamination in the manufacturing process. It is invention which has.

Hereinafter, the manufacturing method of the present invention will be described for each process.

[Step 1]

1000Kg of apples washed with clean water were put in a high pressure compressor, and 700Kg of the extracted apple juice obtained by compression was transferred to a concentrator and concentrated to obtain 100Kg of apple concentrate, a concentrated juice.

[Step 2]

Remove the roots or skins, and put the selected garlic 40Kg, onion 40Kg, green onion 40Kg, ginger 20Kg into the chopped to produce a 140Kg pulverized

[Step 3]

20Kg of clear selected anchovies and 20Kg of kelp were ground with a grinder to prepare 40Kg of anchovy kelp crushed product.

[Step 4]

Put 140Kg of crushed powder mixed with garlic, onion, green onion, and ginger prepared in the second process, and 40Kg of anchovy and kelp crushed powder prepared in the third process, and put it in a high-pressure steamer and inject drinking water 800 After high-pressure steaming while heating, 600Kg of extract extract containing garlic, onion, green onion, ginger, anchovy and kelp ingredients is obtained.

[Step 5]

When mixed with 100Kg of apple concentrate stock prepared in step 1 and 600Kg extract stock containing garlic, onion, green onion, ginger, anchovy and kelp ingredients prepared in step 4, garlic, onion, green onion, ginger, anchovy, kelp and 700Kg of apple juice containing apple ingredients was prepared.

[Step 6]

Garlic, onion, green onion, ginger, anchovy, kelp and apple juice containing 700kg apple juice and 200Kg of rice flour prepared in the fifth step is put in a saccharification pot and aged at 100 ℃ or more when the temperature of the mixture to about 80 ℃ After stirring, stirring and stirring the red pepper powder 200Kg and malt 2Kg in turn while stirring, while maintaining the mixture sterilized the bacteria attached to the red pepper powder while stirring for 4-5 hours to prepare a saccharified sugar 1102Kg.

[Step 7]

68 kg of re-decontamination was added to 1102 kg of the saccharification prepared in step 6, and the saccharification was stopped, and again, 150 kg of crude syrup, 60 kg of sugar, 150 kg of sorbitol, 70 kg of brewed vinegar having a pH of 7%, and 100 kg of alcohol contained apple ingredients. 1,700 kg of prepared red pepper paste were prepared.

The apple red pepper paste containing the apple ingredient is made sour, light and sweet than the traditional red pepper paste. It is not sour, salty, spicy, and has no smell of grain or meju. In addition, the apple juice component contains 20 to 50% by weight of apple juice and 3 to 8% by weight of salt (recontaminated salt), which can be adjusted as needed. It relates to a new invention for the method for producing apple pepper.

[Step 8]

If you want to use the apple vinegar red pepper paste 170kg of brewed vinegar with 7% acidity in 1,700Kg of apple red pepper paste containing the apple ingredient prepared in the seventh step, and stirred and mixed to prepare 1870Kg of apple red pepper paste.

The apple chochujang containing the apple ingredients made in this way relates to an excellent invention that is very convenient to use because the general consumer does not need to make a separate chochujang and can be used directly without regard to the place.

Claims (2)

In the manufacturing method of kochujang, 100 parts by weight of the concentrated stock solution extracted from apple, garlic, 40 parts by weight, onion 40 parts by weight, leek 40 parts by weight, ginger 20 parts by weight, anchovy 20 parts by weight, kelp 20 parts by weight pulverized in a microwave Put 180 parts by weight of drinking water and add 800 parts by weight of drinking water, and add 200 parts by weight of rice flour to a saccharification pot and 700 parts by weight of apple juice made by mixing at a rate of 600 parts by weight of the extracted stock solution. 200 parts by weight of red pepper powder and 2 parts by weight of malt are added while stirring to lower the temperature to 80 ° C., and the mixture is stirred for about 1 hour, followed by stirring for 4 to 5 hours while lowering the temperature to 50 ° C. or 1, 102 parts by weight. 68 parts by weight of recontamination was added to stop the saccharification while mixing 150 parts by weight of crude syrup, 60 parts by weight of sugar, 150 parts by weight of sorbitol, 70 parts by weight of vinegar and 7 parts by weight of vinegar and 100 parts by weight of alcohol. The method of the apple ingredient, characterized in containing apple red pepper paste. A method for producing apple pepper containing apple ingredients, characterized in that 10 parts by weight of brewed vinegar having an acidity of 7% is mixed with 100 parts of apple pepper containing apple ingredients according to claim 1.