KR100205197B1 - Preparation of red pepper paste adding apple - Google Patents

Abstract

In the present invention, when the preparation of kochujang, instead of the water contained in the kochujang, ripe apples are pressed with a high-pressure press to produce apple juice, and then the apple concentrate is obtained by concentrating the concentrated apple juice obtained by concentrating to 1/7 in a concentration facility at 1: 0.07 ratio. It is sterilized by heating about 80 ℃ and mixed with 95% alcohol, and it can reduce the saltiness or spicy taste of traditional kochujang, and it has a light, sour, sweet taste. Not only does it fit the taste of younger generations these days, but apples contain a lot of minerals, especially malic acid, which heals inflammation, cleanses impurities in the body, and has excellent effects on constipation. It is about a method.

Description

[Name of invention]

Method of manufacturing apple red pepper paste.

[Detailed method of invention]

The present invention is an extract of apple juice concentrate extracted from ripe apples instead of moisture contained in kochujang during the manufacture of kochujang, or natural seasoning extracted from dried seasoned anchovy, smoked tuna, dried tuna, shellfish or two or more mixtures of natural seasonings. Apple red pepper paste prepared using any one or two of the concentrated extract concentrates is light, sour and not sour, less spicy and without the smell of grain or meju than conventional gochujang. The present invention relates to a method for producing apple pepper paste containing an apple component having a sweet taste.

As a conventional method for preparing kochujang, kochujang is made by dipping grains such as soybean and glutinous rice in water, and then steaming it with high temperature steam, adding a large amount of salt, and inoculating the fermented with yellow gochujang. Since saline solution 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. Instead of salt, fish, shrimp, catch, anchovies and fish and shellfish are mixed with 30% salt, put into a container, pressurized and fermented at a temperature of 15 ℃ for 24 months to remove impurities and fat. There is also known a method of preparing red pepper paste with powdered salted fish using powdered salted fish of one fish and shellfish. There is a tasty protein because there were several problems have not completely removed during the song or Meju clearance.

Therefore, in order to solve this problem, the present inventors extracted apple juice concentrate extracted from ripe apples instead of water contained in red pepper paste, or extracted from natural seasonings of dried anchovy, smoked tuna, dried kelp, shellfish, or mixtures of two or more of them. By using the concentrated extract concentrate of each or two of natural seasoning concentrate, it reduces the saltiness and spicy taste of kochujang made by the conventional manufacturing method, and also enjoys the smell of grain and meju, and it is the protein, sour, sweet taste that suits the taste of the young generation. It will be invented a new method for producing apple pepper containing an apple component having a.

The apple pepper paste is made up of vitamins contained in apples and sugars, enzymes, acids, and minerals such as phosphorus, sodium, calcium, magnesium, and iron, which are easily assimilated in the body. Among them, malic acid heals inflammation in the body. It is well known that it cleanses impurities in the body and works well for constipation.

In order to contain such minerals, the present inventors directly contained apple juice in the existing red pepper paste, but the water content of the red pepper paste became too watery and became red pepper paste. When the apple juice was used when the red pepper paste was soaked, various components contained in the apple were destroyed during the ripening process. There is a problem, the present inventors mixed the apple juice prepared by pressing the ripe apples in the press to concentrate the apple juice in the concentration facility to about 1/7 and mixed with about 1/7 of the water containing the amount of kochujang If it is an invention having a very excellent effect as an apple pepper paste that the above problems are solved.

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

Example 1

[Step 1]

After washing 1,000Kg of ripe apples with clean water, put it in a high pressure press to squeeze it to get 700Kg of apple juice, and concentrate it to about 1/7 in a concentration facility to prepare 100Kg of apple concentrate.

[Step 2]

150Kg of well-selected soybeans are immersed at room temperature for 5 hours, dehydrated, and then steamed for 2 hours in a steamer. After cooling, the mixture is well mixed by adding 300g of sulfur grain (2/1000 of the amount of building) at 40 ℃. Fermented at room temperature 30 ° C., humidity 85%) for 48 hours to produce curved beans that were cured just before forming spores to become yellowish green.

[Step 3]

350Kg of well-selected rice is immersed at room temperature for about 2 hours, and then cooked in a steamer to prepare chilled rice.

[Step 4]

300Kg sun-dried pepper is carefully selected peppers from which seeds and faucets are removed, and then 210Kg of finely ground red pepper powder is prepared in a grinder.

[Step 5]

The mixture of red pepper powder 210Kg and purified water 200Kg prepared in the 4th process, 178Kg of salt (25% of the amount of the building) was mixed well with the grained beans prepared in the 2nd process and the cooked rice prepared in the 3rd process. After grinding up to 1/3 of soybeans, transfer it to storage maturation tank for aging for 3 months or more. At this time, if anniogenic nitrogen (mg%) is more than 200, it is analyzed by fermentation to produce delicious 1,400Kg of red pepper paste.

[Step 6]

1,400Kg of kochujang prepared in the fifth step and 100Kg of apple concentrate prepared in the first step are mixed well to prepare 1,500Kg of apple kochujang.

[Step 7]

In order to prevent the deterioration in distribution process, 1,500Kg of apple red pepper paste prepared in the 6th step is heated and sterilized by heating at 80 ℃, and then mixed well with 95% alcohol 90Kg, and then packed in a wrapping paper or container.

Example 2

[Step 1]

After washing 1,000Kg of ripe apples with clean water, put it in a high pressure press to squeeze it to get 700Kg of apple juice, and concentrate it to about 1/7 in a concentration facility to prepare 100Kg of apple concentrate.

[Step 2]

150Kg of well-selected soybeans are immersed at room temperature for 5 hours, dehydrated and steamed for 2 hours in a steamer to cool, and crushed to about 1/3 in microwave to make meju, and grain room (room temperature 40 ℃, humidity 85 Put the straw on the%) and put it on the fermentation for 48 hours and fermented by the breeding of naphtha bacteria in the rice straw.

Well fermented meju is woven with rice straw and suspended for 1 month to make meju flour by grinding traditionally fermented traditional meju in a grinder.

[Step 3]

350Kg of well-selected rice is immersed at room temperature for 2 hours, cooled and steamed and mixed with meju powder prepared in the second step, and then a mixture of cooked rice and meju powder is prepared.

[Step 4]

300Kg of dried red peppers are carefully selected to remove red pepper seeds and faucet, and then 210Kg of finely ground red pepper powder is prepared in a grinder.

[Step 5]

The mixture of cooked rice and meju powder prepared in the 3rd process is mixed with red pepper powder and drinking water 350Kg prepared in the 4th process, and 178Kg of salt (25% of the amount of the building) is mixed well. Mature.

At this time, the amino acid nitrogen (mg%) until 200 or more comes out and analyzed by fermentation to obtain a delicious 1,400kg of red pepper paste.

[Step 6]

1,400Kg of kochujang prepared in the fifth step and 100Kg of apple concentrate prepared in the first step are mixed well to prepare 1,500Kg of apple kochujang.

[Step 7]

In order to prevent deterioration in distribution process, 1,500Kg of apple pepper paste prepared in the 6th process is heated and sterilized by heating to about 80 ℃, 95% alcohol 90Kg is well mixed, and then packed in a wrapping paper or container.

Example 3

[Step 1]

After washing 1,00Kg of ripe apples with clean water, put them in a high-pressure press to squeeze about 700Kg of apple juice, and concentrate it to about 1/7 in a concentration facility to prepare 100Kg of apple concentrate.

[Step 2]

Steam 500Kg of flour in steamer, cool it, add Hwanggok and 1,000g (2/1000 of building quantity) at 40 ℃, mix well, ferment for 24 hours in grain room (room temperature 30 ℃, humidity 85%), and fully spore It is formed and bent just before becoming yellowish green to produce a curved flour increase.

[Step 3]

The wheat flour cooked in the second step was mixed well with 125Kg salt (25% of the amount of the building), and transferred to a storage aging tank for aging for at least 1 month to prepare 1,000Kg of flour mash.

[Step 4]

300Kg of dried red peppers are carefully selected to remove peppers from seeds and faucet, and then 210Kg of finely ground red pepper powder is prepared in a grinder.

[Step 5]

Transfer 1,000Kg of aged flour prepared in the 3rd step to the saccharification pot, add 210Kg of red pepper powder and 200Kg of drinking water prepared in the 4th step, and heat up the heat of the saccharification pot for about 5 hours to produce saccharified sugar. .

[Step 6]

1,500Kg of red pepper paste mixed with 100Kg of apple concentrate stock prepared in the first step was sterilized by heating it to 80 ℃ and then added 95% alcohol 90Kg to prevent corruption during the distribution period. Mix well and pack in wrapper or container.

Example 4

[Step 1]

After washing 1,000Kg of ripe apples with clean water, put them in a high pressure press and compress them to obtain 700Kg of apple juice, and then concentrate to about 1/7 in a concentration facility to prepare 100Kg of apple concentrate.

[Step 2]

Soak 200Kg of well-selected soybeans at room temperature for 5 hours, dehydrate it, and increase it for 2 hours in a steamer. Cool it and add 400g of sulfur grain (2/1000 of the amount of building) at 40 ℃, and mix it well. Fermented at room temperature 30 ° C., humidity 85%) for 48 hours to form spores that were cured just before yellowish green.

[Step 3]

200Kg of well-qualified rice is immersed at room temperature for 2 hours, and then cooked in a steamer to prepare chilled steamed rice.

[Step 4]

Mix well 100Kg (25% of the amount of building salt) with the grains of soybean prepared in the second process and the cooked rice prepared in the third process, and then grind it to about 1/3 in the microwave and transfer it to the storage aging tank. Aging for more than 3 months at this time amino acid nitrogen (mg%) until the fermentation analysis by hepatic until more than 300 comes out to prepare a fermented product 800Kg.

[Step 5]

Select 300Kg of dried red peppers well, select peppers from which seeds and faucets have been removed, and finely grind them in a grinder to prepare 210Kg of red pepper powder.

[Step 6]

Dried anchovy with dried bitter gut, dried anchovy 30Kg, smoked tuna tuna 20Kg, dried Kandashima 20Kg into a high-pressure steamer, poured 600Kg of drinking water and steamed for about 35 minutes at a temperature of about 120 ℃ at high pressure to obtain 400Kg of stock solution.

[Step 7]

Put 200Kg of rice in a pot, add 400Kg of anchovy, smoked tuna, kelp stock solution, and heat it to make 400Kg of rice concentrate in which the concentrated stock solution has evaporated.

[Step 8]

400Kg of rice concentrate penetrated in the 7th step was added 2Kg of enzyme for food processing, 210Kg of red pepper powder prepared in the 5th step, mixed with 200Kg of drinking water, and saccharified at the temperature of 50 ℃ in the saccharification pot. Prepare 800 Kg.

[Step 9]

800 Kg of the fermented fermented product prepared in the fourth step and 800 Kg of the saccharin prepared in the eighth step are well mixed with 75 Kg of salt and 100 Kg of the apple concentrate prepared in the first step to prepare 1,700 Kg of red pepper paste.

[Step 10]

The apple pepper paste prepared in step 9 is sterilized by applying heat about 80 ° C in order to prevent deterioration in the distribution process, and then mixed well by putting 100 kg of 95% alcohol and packing it in a wrapping paper or a container.

Example 5

[Step 1]

After washing 1,000Kg of ripe apples with clean water, put it in a high-pressure press and put it on the cake to get 700Kg of apple juice, and concentrate it to about 1/7 at the concentration facility to prepare 100Kg of apple concentrate.

[Step 2]

200Kg of well-selected soybeans are immersed at room temperature for 5 hours, dehydrated and steamed for 2 hours in a steamer to cool, and crushed to about 1/3 in microwave to make meju (grain temperature 40 ℃, humidity 85%). ) Put rice straw on it and put it on fermentation for 48 hours, and it becomes fermented by the breeding of Baeknyun bacteria in rice straw.

Well fermented meju is made with rice straw and hanged for 1 month to produce a fully fermented traditional meju.

[Step 3]

The traditional meju prepared in the second process is soaked in saline solution of 23% of saline for about 10 days.

After 10 days, the brine is removed and aged in the aging tank for more than 100 days. When fermentation is carried out with the analysis of hepatic analysis until the amino acid nitrogen (mg%) is over 300, 400Kg (15% salt) of soybeans is prepared.

[Step 4]

Selected 300Kg of dried red peppers, finely pulverized peppers from seeds and faucet in a grinder to prepare 210Kg of red pepper powder.

[Step 5]

Dried anchovy, 30kg of dried anchovy, 20Kg of dried kelp, 30Kg of well-selected shellfish is put into a high-pressure steamer, poured 1,000Kg of drinking water, and steamed for about 35 minutes at high temperature of about 120 ℃ to prepare 80Kg of extract. .

[Step 6]

Put 400Kg of rice in a pot, pour 800Kg of anchovy, kelp, and shellfish extract and heat it to produce 800Kg of rice, which has evaporated 50% of water in the stock solution and penetrated the concentrate.

[Step 7]

4Kg of food processing enzyme was added to 800Kg of rice prepared with concentrated concentrate prepared in the 6th step, 200Kg of drinking water was added to 210Kg of red pepper powder prepared in the 4th step, mixed well, and maintained at 50 ° C in a saccharification pot for about 5 hours. Glycosylation yields 1,200 Kg of saccharified.

[Step 8]

400 kg of soybean paste prepared in the third step and 1,200 Kg of the saccharose prepared in the seventh step are well mixed with 100 kg of the apple concentrate prepared in the first step to prepare 1,700 kg of apple pepper paste.

[Step 9]

In order to prevent deterioration in the distribution process of apple pepper paste prepared in the 8th step, it is about 80 ℃

After sterilization by heat, add 100 kg of 95% alcohol and mix well.

Apple red pepper paste made in this way, as well as minerals contained in apples, malic acid is an excellent invention that heals inflammation in the body, purifies impurities in the body, and has excellent effects on constipation.

Claims (1)

Apple juice prepared by mixing red pepper powder, drinking water and salt with soybeans and grains, and fermenting them for at least 3 months in a storage aged tank to at least 200% amino acid nitrogen (mg%). Was prepared and concentrated to 1/7 in a concentration facility to sterilize apple kochujang containing apple juice mixed with apple juice concentrate at a ratio of 1: 0.07 by applying heat of about 80 ° C and adding 5-7% by weight of 95 Kochujang production method characterized by mixing the ethanol.