KR100279706B1 - Method of manufacturing red pepper paste using onion and garlic - Google Patents

Abstract

The present invention relates to a method for producing gochujang containing onion or garlic as a main component, and in particular, a method for preparing gochujang using onion and garlic, which includes nutrients of onion or garlic and can be eaten immediately after preparation without undergoing fermentation and ripening periods. It is about.

The nutrients of onions or garlic having various effects are included in the red pepper paste so that it is difficult to eat as it is due to its unique flavor, so that the intake or garlic with red pepper paste is easily ingested to give vitality to health.

In order to achieve the object of the present invention, the fermented and matured doenjang and fermented red pepper solution is used as a material, and the finely chopped or chopped enamel or garlic is heated and boiled in the starch syrup, so that the sugar and sterilization of the starch syrup is not damaged It will be kept in a state that will not be able to produce a large amount of products without having to mature.

Description

Method for manufacturing red pepper paste using onion and garlic

The present invention relates to a method for producing gochujang containing onion or garlic as a main ingredient, and particularly, to prepare gochujang using onion and garlic, which can be eaten immediately after preparation without undergoing fermentation and ripening periods, including an ocher of onion or garlic. It is about a method.

Onion, the main ingredient of the present invention, is known as allicin and vitamins A, Bl, B2, C and inulin are concentrated in onions, and allicin helps metabolism by helping to work properly in combination with vitamin Bl in our body. It revitalizes, energizes cells, and has various effects such as pain relief, constipation, detoxification, and myocardial regeneration.

Anpa is effective in protecting capillaries, smoothing blood circulation, preventing and treating atherosclerosis, enhancing the function of the kidneys, promoting the secretion of gastric juice, and enhancing the digestive ability of the stomach.

As another embodiment of the present invention, the main ingredient, garlic, is also known as active ingredients, such as allium, allin, and allicin, which increase the body's absorption of vitamin B1 by stimulating the action of beneficial intestinal bacteria and doubling the synthesis of vitamin B1. It acts to decompose fatigue material.

In addition, it protects the heart muscle, facilitates the blood circulation and promotes the secretion of gastric juices and serves to stimulate the appetite.

The nutrients of onions or garlic having such an effect are included in the red pepper paste so that the onion or garlic is difficult to eat as it is due to its unique fragrance.

In the case of doenjang, as it is known, it is known that it is very beneficial to humans with anticancer efficacy.

In general, gochujang is an indigenous Korean food that is indispensable in the diet, and it is consumed in various ways, such as adding it to foods or dipping other foods into it.

Also in the method of manufacturing red kochujang, traditionally make glutinous rice with appropriate amount of ingredients or make glutinous rice powder and mix it with malt and ferment in a tender fire. Then mix meju powder, red pepper powder and salt, put it in a jar and seal it. After 2-3 months of maturation, the product is ready.

In addition, there are various manufacturing methods, but there is not much difference in fundamental factors, and in the manufacture of this traditional gochujang, salt content is about 8% -15% to prevent corruption, which is undesirable for health. It takes a lot of time in the city, so the general household is eating in the traditional method of its own, and some companies are commercializing the traditional method, but there are many problems in manufacturing due to high cost and low productivity.

In the conventional kochujang preparation, various methods have been developed for preparing kochujang with garlic as the main ingredient in the traditional manufacturing method, which is disclosed in Korean Patent Publication Nos. 96-20746 and 95-30855, 97-61096, and 96-. 65, 91-91685, and the like.

In addition, there are various methods, but this method is made by adding garlic by a processing method such as crushing or boiling garlic on a conventionally known material.

That is, in the above methods, glutinous rice with appropriate amounts of ingredients or glutinous rice powder, mixed with malt and fermented in a coarse fire, and then chopped or boiled garlic is mixed with meju powder, red pepper powder and salt in a jar and sealed. It is manufactured through a aging period of about 2-3 months.

Therefore, the above methods have a long maturation period, so the production and shipment are delayed and the productivity is lowered. In the case of onion or garlic, which is poorly stored, it is preferable to be shipped immediately at the time of harvest. The production of kochujang can not be adjusted, and overproduction has caused huge losses for producers because they have to dispose of overproduction.

In view of the above problems, an object of the present invention is to provide kochujang using enpa and garlic, which includes nutrients of onions or garlic and can be eaten immediately after preparation without undergoing fermentation and ripening periods.

Another object of the present invention is to prevent the deterioration or decay easily during distribution and storage without the addition of preservatives.

In order to achieve the object of the present invention, the fermented and matured doenjang and fermented red pepper solution is used as a material, and the finely chopped or minced onion or garlic is heated and boiled and mixed with starch syrup to prevent sugar and sterilization of the starch syrup. It will be kept in a state where it will not be able to produce a large amount of products immediately.

After washing the onion or garlic cleanly, remove the water from the surface completely and then chop or chop it. Then, add the prepared onion or garlic while keeping the starch syrup (concentration 80%) gently heated and maintained at about 100 ℃. If you keep stirring until the solid is dissolved (about 50 minutes), the peculiar aroma of enamel or garlic is neutralized and absorbed in the syrup, so the peculiar smell becomes very weak and tastes faint with the aroma of syrup. To stimulate and become the form of 쨈.

Put the miso in the state of maintaining the syrup containing the first processed onion or garlic about 30'c is mixed and stirred.

The pepper liquid is mixed with red pepper powder and ethyl alcohol (concentration 25%) in a ratio of 1: 1 and then maintained under a temperature of about 25 ° C. to 30 ° C. for about 10 days to make a hot pepper solution. do.

That is, when pepper powder is immersed in ethyl alcohol and kept at about 30 ° C. for about 10 days, it is matured while most of the components of red pepper are eluted in alcohol, which is fully ripened to mix well. It is about 10% of the total amount of salt and prevents the deterioration of the ingredients mixed with red pepper powder and decay during storage and distribution.

Therefore, the doenjang is mixed with syrup mixed with primary processed onion or garlic, and then mixed with ethyl alcohol to stir fermented pepper solution and salt to complete red pepper paste using onion and garlic.

As described above, when the composition ratio of kochujang using onions and garlic is expressed in weight percent, first, the case of kochujang using onions is as follows.

Example 1

Material Usage (Weight%) Scope of Use (Weight%)

Leek 16 11-26

Starch syrup (sugar 80%) 20 15-30

Miso 39 25-50

Ripening Pepper Juice 21 16-31

Salt 4 2-8

Onions are relatively inexpensive and often over-produced, but the production of red pepper paste using onions enables effective supply and demand control.

The following shows the composition ratio of Kochujang using garlic in weight percent. The main ingredient is changed to garlic.

Example 2

Material Usage (Weight%) Scope of Use (Weight%)

Do 16 16-26

Starch syrup (sugar 80%) 20 15-30

Miso 39 25-50

Ripening Pepper Juice 21 16-31

Salt 4 2-8

In the present invention, if only the ripened pepper juice is prepared in advance, soybean paste or starch syrup can be supplied at any time according to the price and conditions of garlic and the quantity that should be matched with the harvesting time, and the conditions that can be supplied at all times.

Since there is no fermentation and ripening period, production and shipment are shortened, productivity is improved, and in the case of onion or garlic, which have poor shelf life, the manufacturing process that can be manufactured and shipped immediately at the harvest time can adjust the yield of kochujang according to the yield and price. In the case of overproduction, the over-produced amount can be quickly commercialized, which enables the producer to supply a good product at a low cost with many benefits.

In addition, it contains nutrients of onion or garlic, and can be eaten immediately after preparation without undergoing fermentation and ripening periods, and does not easily deteriorate or decay during distribution and storage without adding a preservative.

Claims (3)

15-30% by weight of starch syrup was heated to a temperature of 100 ° C., and 11-26% by weight of chopped enamel was mixed with 25-50% by weight of soybean paste and 16-31% by weight of aged red pepper solution and salt. Kochujang production method characterized in that the mixture was made by stirring 2-6% by weight. According to claim 1, 15-30% by weight of starch syrup, which is mixed with 11-26% by weight of minced garlic by heating to a temperature of 100 ° C., 25-50% by weight of soybean paste and matured red pepper solution 16- Method for producing red pepper paste, characterized in that the stirring was made with 31% by weight and 2-6% by weight of salt. The hot pepper solution of claim 1 or 2 is made by mixing and stirring red pepper powder and 25% concentration of ethyl alcohol in a ratio of 1: 1 and then maintaining the mixture at a temperature of 25 ° C.-30 ° C. for 7 days. Kochujang production method characterized in that the liquid.