KR100371802B1 - The method for manufacturing of pear kochujang - Google Patents

Abstract

The present invention is composed of the juice of 5Kg of pear and glutinous rice 1 ~ 1.5Kg, sugar 180 ~ 220g, jujube 180 ~ 220g, red pepper powder 1.5 ~ 2.5Kg, meju powder 200 ~ 250g and salt 250 ~ 320g It relates to a hungry pepper and a method for producing the same.

Description

Hunger pepper paste and its manufacturing method {The method for manufacturing of pear kochujang}

The present invention relates to baechuchujang and its manufacturing method, which will be described in detail, by aging the fermentation ripening state of the fermentation ripening by adding the unique flavor and nutrients of pear, baechuchujang and baechuchujang containing the taste of pear It relates to a manufacturing method of.

In general, essential ingredients in our diet include red pepper paste, soy sauce and soybean paste. Among them, soy sauce and soybean paste are found in Japan, but red pepper paste is a traditional food in Korea. Our food culture is rapidly westernizing with economic development, but Western foods are causing various health problems because they do not fit our constitution. Accordingly, interest in traditional foods has increased, and many studies on kimchi, miso, and red pepper paste have been made.

Soybeans are crushed and steamed to a certain size of meju, left in a well-ventilated place, fermented, and then fermented. In the case of makjang, which is a seasoning sauce, red pepper is mixed with soybean paste. It is a well-known fact that it is one of the indispensable basic foods made with miso soup, stew, or dipping cucumbers and peppers.

However, such miso or makjang is limited to the method of boiling boiled with soup or stew, or dipping red peppers and cucumbers as described above. It was used only.

The standard for the ingredients of kochujang is to add more than 6% of red pepper powder to the food process.In the case of glutinous red pepper paste and rice kochujang, more than 15% of glutinous rice or rice is added, more than 4% of crude protein and 150mg of amino acid nitrogen. (Glutinous rice or red pepper paste is 100mg% or more).

Recently, gochujang mixed with various delicious nutrients for young generation has begun to show. For example, the addition of apples, oranges, grapes, pineapples, and other juices to red pepper paste, or anchovy, kelp, and other red pepper paste are starting to emerge. It's happening.

In Korean Patent Application Publication No. 10-198094, concentrates extracted from apples and garlic, onion, leeks, ginger, anchovies, kelp, etc., pulverized in a grinder are put in a steamer, and a certain amount of drinking water is added to the stock solution. It is described that a method of preparing apple kochujang containing apple ingredients prepared by adding rice flour, heating it in a saccharification pot, adding red pepper powder and malt, stirring, and saccharifying the mixture, followed by mixing the crude syrup, soup alcohol and vinegar.

Korean Laid-Open Patent Publication No. 99-78929 discloses apple pepper paste mixed with apple puree, malt, non-glutinous rice, glutinous rice, red pepper powder, and meju powder salt.

Korean Laid-open Patent Publication No. 98-38140 discloses Yeongo pepper and its manufacturing method,

Korean Laid-Open Patent Publication No. 2000-53848 discloses a method for preparing fruit kochujang prepared by adding various fruit concentrates that are aged by mixing an appropriate amount of crude syrup and red pepper powder to concentrates of various fruits.

Kochujang as described above began to modernize the taste of the traditional red pepper paste that was once tasting, the present invention is economically helpful to farmers by industrializing the local specialties made by using pears, and also improved delicious Kochujang of Korea It was invented to be an opportunity to showcase.

In order to solve the above problems, the present invention does not use sugar or starch syrup at all, and people who have taboo sweets such as diabetics can tasting them. It is an object of the present invention to provide a hungry pepper and a method for preparing the same which can be ingested with other nutrients.

The present invention is prepared by heating the juice prepared by taking the juice of 5Kg of pear in order to achieve this purpose, and then cleans the glutinous rice 1 ~ 1.5Kg, and then cooked by heating, malt compressed and malt filtered First, the glutinous rice is first glycosylated by mixing water with 40 ~ 50 ℃, and then 180 ~ 220g ginger and 180 ~ 220g of ginger are added to the first glycated glutinous rice, and heated at about 100 ℃ for 6 hours. After fully saccharifying the rice, the filter was removed to remove the residue, the filtrate was selected, and then the pear juice prepared above was mixed with the selected filtrate and heated at a temperature of about 100 ° C. (to be normal red pepper viscous viscosity) for about 6 hours. After cooling for a certain period of time, 1.5-2.5 Kg of red pepper powder and about 200-250 g of meju powder were added, followed by mixing about 250-320 g of salt, followed by stirring thoroughly. Will

Glutinous rice is sweet and warm, nonpoisonous, reinforces the stomach, nourishs the stomach, quenches thirst, and is effective for polyuria caused by cold sweats, diarrhea and thirst.

The pear contains malic acid, citric acid, fructose, glucose and sucrose, tastes sweet, full of nature and non-poisonous, and its effect is to make essences, moisturize dry areas, lower heat, clean up the walls, It is effective in lowering heart heat and burning, and in oriental medicine, when it is damaged or thirsty due to heat, stiff sea cough, constipation caused by heat, fever, soothe the chest, soothe the thirst and quench thirst. Lower the heat of the meat, cooked stomach is effective to nourish the five chapters.

Ginger is spicy, warm, nonpoisonous, radiates cold energy on the surface of the skin, vomits and relieves vomiting, increases the activity of the five intestines, removes the wall, lowers the energy of swelling, Evens the stomach, removes poison from medicine, destroys dirty blood, warms the stomach, removes dirty moisture, warms the cold energy of the abdomen, and applies it to diarrhea caused by cold foods, ginger Ginger is mainly used for shedding and cooked ginger.

Jujube has a sweet taste, warm nature, non-toxic, spleen and harmonizes the stomach, strengthens and produces essences, harmonizes internal and external, removes poison from medicine, and anorexia due to weakness of the stomach It is effective in diarrhea and blood donation due to weakness in the spleen, lack of fluids, palpitations and palpitations of the chest, and hysteria and anxiety in women.

The hunger pepper of the present invention can remove the burden of stomach by removing the cold properties due to the pear cold properties of the red pepper powder, ginger, jujube and glutinous rice weakens the cold properties of the pear and hot foods pepper powder, ginger and Jujube can deplete essence, but the cold nature of the pear eliminates these side effects. That is, pears and other foods are hungry dumplings that minimize each other's shortcomings and enhance their strengths.

In addition, in the production method of the present invention, after mixing the glutinous rice flour with malt and heated to primary saccharification of the glutinous rice flour, the ginger jujube added together and heated, filtered and put the pear juice in the filtrate, the mixture is completely The sugar is not strong in orientation and tends to taste smoothly. The red pepper powder should be added about 1: 1 compared to the fully sugared glutinous rice powder, and the spicy taste of color and red pepper goes well with the orientation to taste the taste of new hunger pepper that modern people can enjoy. It can be produced.

And because the saccharification is completely made by the manufacturing process as described above, it can be sampled immediately after mixing the meju powder, red pepper powder and salt in the mixture mixed in the final process, such as drying in the sun after manufacturing as usual gochujang There is no need for fermentation process, and it can be sampled immediately without any kind of fermentation process in which kochujang is sizzling due to the microorganism activity in the fermentation process. The taste increases, so you can taste it after a reasonable period of time depending on your preference, but it does not necessarily require a certain period of time, and after about two days, the meju powder and pepper and salt-sweetened glutinous rice powder give off the flavor and flavor of the pear. It is a minimum period for the back to ferment sufficiently, and it is one to two months longer. Over plane may have better tasting after a certain period has passed over to taste delicious.

When described in detail through the following examples.

Example 1

1st process

Prepared by heating the juice prepared by taking the juice of 5Kg of pears,

2nd process

After washing 1.2Kg of glutinous rice, and heating it to make rice, compressing malt and mixing it with filtered malt water to saccharify glutinous rice about 40 ~ 50 ℃,

3rd process

200 g of ginger and 200 g of jujube were added to the first glycated glutinous rice in the second step, and heated at about 100 ° C. for 6 hours to completely saccharify the glutinous rice, filtered to remove the residue, and then the filtrate was selected. ,

4th process

The pear juice prepared in the first step and the filtrate selected in the third step are mixed and heated at a temperature of about 100 ° C. for about 6 hours (to be normal red pepper viscosities), followed by adding 2.5Kg of red pepper powder and about 250g of meju powder. After mixing about 320g of salt, the mixture was stirred well to prepare hungry pepper.

Example 2

1st process

Prepared by heating the juice prepared by taking the juice of 5Kg of pears,

2nd process

After washing 1.5Kg of glutinous rice, and heating it to cook rice, compressing malt and mixing it with filtered malt water to saccharify glutinous rice about 40 ~ 50 ℃,

3rd process

In the second step, 180 g of ginger and 180 g of jujube were added to the first glycated glutinous rice and heated at about 100 ° C. for 6 hours to completely saccharify the glutinous rice, filtered to remove the residue, and then the filtrate was selected. ,

4th process

The pear juice prepared in the first step and the filtrate selected in the third step are mixed and heated at about 100 ° C. for about 6 hours (to be normal red pepper viscosities), and 2 kg of red pepper powder and about 220 g of meju powder are added, followed by salt After mixing about 250g, the mixture was sufficiently stirred to prepare hungry pepper.

Experimental Example 1

The results of sensory test on the taste (A), color (B), overall aroma (C) of hunger pepper were randomly extracted by panelists from 10 men and women in their 30s and 40s. same

Table 1 (results of sensory test according to the manufacturing method of hunger pepper paste of the present invention)

division flavor color Incense C Overall preference Example 1 95 98 96 97 Example 2 94 95 94 95 General pepper paste 91 93 90 92

Very good 10 points, good 8-9 points, usually 6-7 points, bad 4-5,

Very bad 3 points or less

As can be seen through the various embodiments of the present invention, the hungry pepper of the present invention has a unique taste unlike ordinary gochujang, when the young and young people as well as the elderly and young people have no appetite (particularly in summer) It is a delicacy that was tasted in Korean traditional foods. Its traditional foods were passed down to its descendants, distributed to the general public, and developed according to consumer's taste.

Experimental Example 2

In the present invention, the sensory test results for the manufacturing conditions of the hungry pepper showing the maximum sensory and texture of the hungry pepper by randomly extracting 10 people of males and females in their 30s and 40s as panelists are shown in Table 2.

Table 2 Manufacturing conditions of hunger peppers for maximum sensory and texture

Manufacture conditions Pear (Kg) Red pepper powder (Kg) Meju (g) Ginger (g) Jujube (g) Sensory Score Predicted shape color at least 1.5 1.51 200 180 180 91 Saddle maximum 1.3 2.00 220 200 200 96 incense at least 1.1 1.80 250 195 205 89 Saddle maximum 1.2 2.3 250 205 220 94 flavor at least 1.12 1.62 202 185 192 88 Saddle maximum 1.21 2.2 245 199 232 95 Overall preference at least 1.14 1.6 203 182 185 91 Saddle maximum 1.22 2.4 218 212 215 98 Robustness at least 1.45 1.62 201 182 183 90 Saddle maximum 1.15 2.3 224 218 197 85 Adhesion at least 1.42 1.63 202 181 184 88 Saddle maximum 1.12 2.4 235 219 198 92 Roughness at least 1.45 1.5 201 183 183 80 Saddle maximum 1.13 2.2 249 217 199 97

The color of the red pepper paste showed the form of saddle point and was mainly influenced by the effect of pear and red pepper powder, and the sensory score was high when the content of red pepper powder was high and the content of pear was high. The color of the pear increased as the amount of pear increased and decreased as the amount of pear decreased.

In addition, the best condition for sensory evaluation of incense was 2Kg of red pepper powder, 300g of meot powder, and 1.2Kg of pear powder, and the evaluation of flavor was the best. These results showed that sensory workers preferred the sweetness of pear. .

The reaction surface for taste according to the mixing ratio of hunger pepper was different from the reaction surface for color and aroma of hunger pepper, and it was affected by red pepper powder, meju powder and pear, and the influence of taste of red pepper powder and meju powder Although it was similar to the ordinary gochujang, the pear content tended to decrease in preference when it increased or decreased below 1.2Kg. The reason is that as the amount of pear increases, the flavor of the pear increases but the sweetness is too much, and in the opposite case, the pear aroma decreases and the sweetness tends to decrease.

Ginger and jujube tend to be bitter if the amount of ginger is strong, but the aftertaste is refreshing, offsetting the taste of meju powder, and the tender taste of jujube adds the flavor of pear with the taste of red pepper paste. I could not see.

The present invention as described above has an excellent effect of providing baechuchujang made of gochujang without damaging the pear fruit and juice components, and also tastes the taste and taste of the pear and the overall taste to the world food to the public It can be produced in large quantities so that it can be widely spread.

Claims (2)

In the manufacturing method of the baechujang, prepared by heating the juice prepared by taking 5Kg of pear juice, and then cleans 1 ~ 1.5Kg of glutinous rice, and then cooked by heating, the malt was compressed and filtered into malt water. First, the glutinous rice was first sugarified by mixing 40-50 ° C., and then 180 to 220 g of ginger and 180 to 220 g of jujube were added to the firstly sweetened glutinous rice and heated at about 100 ° C. for 6 hours to heat the glutinous rice. After fully saccharified, filtered to remove debris, the filtrate was selected, and then the pear juice prepared above was mixed with the selected filtrate and heated at a temperature of about 100 ° C. (to obtain a normal red pepper viscosity) for about 6 hours, After cooling after a certain period of time, the pepper powder 1.5 ~ 2.5Kg and about 200 ~ 250g of meju powder is added, and then mixed with about 250 ~ 320g salt, it is prepared by stirring thoroughly. In the hunger pepper paste, the juice of 5Kg of pears, glutinous rice 1-1.5kg, ginger 180-220g, jujube 180-220g, red pepper powder 1.5-2.5Kg, meju powder 200-250g and salt 250-320g Gochujang characterized in that the composition.