KR100372776B1 - Method for Manufacturing Thick Soypaste Mixed with Grape and Red Peper - Google Patents
Method for Manufacturing Thick Soypaste Mixed with Grape and Red Peper Download PDFInfo
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- KR100372776B1 KR100372776B1 KR10-2000-0080148A KR20000080148A KR100372776B1 KR 100372776 B1 KR100372776 B1 KR 100372776B1 KR 20000080148 A KR20000080148 A KR 20000080148A KR 100372776 B1 KR100372776 B1 KR 100372776B1
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- red pepper
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- grape
- grapes
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 10
- 235000009754 Vitis X bourquina Nutrition 0.000 title claims description 7
- 235000012333 Vitis X labruscana Nutrition 0.000 title claims description 7
- 235000014787 Vitis vinifera Nutrition 0.000 title claims description 7
- 238000000034 method Methods 0.000 title claims description 4
- 240000006365 Vitis vinifera Species 0.000 title claims 3
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 20
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 20
- 235000007862 Capsicum baccatum Nutrition 0.000 claims abstract description 20
- 239000001728 capsicum frutescens Substances 0.000 claims abstract description 20
- 241000219094 Vitaceae Species 0.000 claims abstract description 17
- 235000021021 grapes Nutrition 0.000 claims abstract description 17
- 239000000843 powder Substances 0.000 claims abstract description 16
- 235000019674 grape juice Nutrition 0.000 claims abstract description 10
- 238000010438 heat treatment Methods 0.000 claims abstract description 8
- 229920002472 Starch Polymers 0.000 claims abstract description 7
- 235000019698 starch Nutrition 0.000 claims abstract description 7
- 239000008107 starch Substances 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- 239000006188 syrup Substances 0.000 claims abstract description 5
- 235000020357 syrup Nutrition 0.000 claims abstract description 5
- 238000003756 stirring Methods 0.000 claims abstract description 3
- 239000000463 material Substances 0.000 claims description 36
- 235000007164 Oryza sativa Nutrition 0.000 claims description 13
- 235000009566 rice Nutrition 0.000 claims description 13
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims description 7
- 238000005520 cutting process Methods 0.000 claims description 4
- 235000013312 flour Nutrition 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 240000007594 Oryza sativa Species 0.000 claims 4
- 240000008574 Capsicum frutescens Species 0.000 claims 1
- 235000002568 Capsicum frutescens Nutrition 0.000 claims 1
- 238000001914 filtration Methods 0.000 claims 1
- 235000015097 nutrients Nutrition 0.000 abstract description 4
- 239000002994 raw material Substances 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 241000209094 Oryza Species 0.000 description 9
- 241000219095 Vitis Species 0.000 description 4
- 238000012261 overproduction Methods 0.000 description 2
- 235000002566 Capsicum Nutrition 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 241000722363 Piper Species 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000019604 hot taste sensations Nutrition 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 229910052717 sulfur Inorganic materials 0.000 description 1
- 239000011593 sulfur Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/20—Malt products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/14—Dried spices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/15—Flavour affecting agent
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
본 발명은 포도를 주원료로 사용하여 고추장 고유의 맛을 그대로 유지하면서 포도 특유의 맛과 향기를 부가하고, 포도에 의한 당도와 영양분을 지닌 고추장을 제조하는 방법에 관한 것으로, 포도즙에 식혜를 혼합하여 가열하면서, 물엿과 소금을 혼합하여 투입하고, 계속 가열하면서 교반한 재료에 고춧가루와 고추씨가루를 상온에서 혼합하여 고추장을 제조하는데 특징이 있다.The present invention relates to a method for producing a red pepper paste with the flavor and nutrients of grapes while maintaining the intrinsic taste of red pepper paste using grapes as a main raw material, and mixing Sikhye with grape juice. While heating, the starch syrup is mixed with salt, and red pepper powder and red pepper seed powder are mixed at room temperature with stirring.
Description
본 발명은 고추장 제조방법에 관한 것으로, 특히 포도를 주원료로 사용한 포도 고추장 제조방법에 관한 것이다.The present invention relates to a method for producing gochujang, and more particularly, to a method for producing grape gochujang using grape as a main ingredient.
포도는 특유의 맛과 향기가 있고, 충분한 당도와 영양분을 지니고 있어 많이 먹고 있는 실정이다.Grapes have a unique taste and aroma, and have enough sugar and nutrients, so they are eating a lot.
그러나, 포도는 장기간 저장이 불가능하고, 품질이 떨어진 포도를 출하할 경우에는 생산비용조차 받기가 어려울 뿐 만 아니라 과잉 생산으로 인한 판매가격이 하락하고 있는 실정이다.However, grapes can not be stored for a long time, and if the quality grapes are shipped, not only is it difficult to receive the production cost, but also the sales price due to overproduction is falling.
또한, 재래식 고추장은 전분원료(찹쌀)에 엿기름과 물을 첨가하여 당화시킨 다음 고추가루, 식염, 간장 및 메주가루 등을 혼합시키고, 일정기간 동안 숙성시키면 메주 가루에 포함된 국균 및 엿기름의 효소 등에 의하여 전분이 당화되고 단백질이 가수분해되어 아미노산이 생성되면서 고추장이 만들어지게 된다.In addition, conventional kochujang is saccharified by adding malt and water to starch raw material (glutinous rice), and then mixed red pepper powder, salt, soy sauce and meju powder, and aged for a certain period of time. The starch is glycosylated and the protein is hydrolyzed to produce amino acids.
그러나, 종래의 고추장은 혼합원료를 다양한 비율로 배합하여 만들지라도 붉은 색상에 약간의 단맛과 강한 메운 맛을 갖는 기본 향미를 크게 벗어나지 못하였다.However, the conventional gochujang did not deviate much from the basic flavor with a slight sweetness and strong hot taste in red color even if it is made by mixing the mixed raw materials in various ratios.
상기와 같은 문제점을 해결하기 위해 안출된 본 발명의 목적은 포도를 주원료로 사용하여 고추장 고유의 맛을 그대로 유지하면서 포도 특유의 맛과 향기를 부가하고, 포도에 의한 당도와 영양분을 지닌 고추장을 제조하는데 있다.An object of the present invention devised to solve the above problems is to add a distinctive flavor and aroma of grapes while maintaining the intrinsic taste of red pepper paste using grapes as a main raw material, and to prepare red pepper paste having sugar and nutrients by grapes It is.
상기와 같은 목적을 달성하기 위한 본 발명의 포도 고추장 제조방법은 포도를 100∼150℃ 온도에서 1∼2시간 동안 가열한 후 체에 걸러 포도즙을 제조하는 단계와, 엿기름물 55∼60%에 찹쌀밥 35∼30%, 찹쌀가루 5∼8%, 황설탕 5∼2%를 6시간 삭혀 식혜를 제조하는 단계와, 포도즙 80∼85%와 식혜 20∼15%를 혼합하여 제1재료를 제조하는 단계와, 제1재료를 100∼150℃에서 6시간 계속해서 가열하면서, 물엿 30∼40%와 소금 70∼60%을 혼합한 제2재료를 투입하여 제3재료를 제조하는 단계와, 고춧가루 65∼75%와 고추씨가루 35∼25%를 혼합한 제4재료를 제3재료와 고르게 혼합하는 단계로 이루어지며, 제1재료와 제2재료 및 제4재료의 혼합비는 제1재료 75∼80%, 제2재료 5∼3%, 제4재료 9∼16%로 이루어져 제조되는 것을 특징으로 한다.Grape pepper paste manufacturing method of the present invention for achieving the above object is the step of preparing grape juice by heating the grapes for 1 to 2 hours at a temperature of 100 ~ 150 ℃ and sieve, 55 to 60% glutinous rice glutinous rice Sikhye is prepared by cutting 35-30% of rice, 5-8% of glutinous rice powder, and 5-2% of brown sugar for 6 hours, and mixing 80-85% of grape juice and 20-15% of Sikhye to prepare the first material. And a second material prepared by mixing 30-40% of starch syrup and 70-60% of salt while preparing the third material while continuously heating the first material at 100-150 ° C. for 6 hours, and red pepper powder 65 The fourth material is a mixture of ˜75% and red pepper seed powder 35 to 25% evenly mixed with the third material, the mixing ratio of the first material, the second material and the fourth material is 75-80% And 5 to 3% of the second material and 9 to 16% of the fourth material.
본 발명에 따른 포도를 이용한 고추장 제조방법을 보다 상세히 설명하면 다음과 같다.Hereinafter, a method for preparing red pepper paste using grapes according to the present invention will be described.
먼저, 포도를 100∼150℃의 온도에서 약 1∼2시간 동안 가열한 후 체에 걸러 포도즙을 제조하고, 엿기름물 55∼60%에 찹쌀밥 35∼30%, 찹쌀가루 5∼8%, 황설탕 5∼2%를 50∼60℃에서 6시간 삭혀 식혜를 제조한다. 또한, 식혜는 포도즙과 엿기름 가루를 혼합한 후 체에 걸른 엿기름 포도즙 75∼80%에 찹쌀밥 15∼10%, 찹쌀가루 5∼8%, 황설탕 5∼2%를 50∼60℃에서 6시간 삭혀 제조한다.First, the grapes are heated at a temperature of 100 to 150 ° C. for about 1 to 2 hours, and then sieved to prepare grape juice, 55 to 60% of malt oil, 35 to 30% of glutinous rice, 5 to 8% of glutinous rice flour, and sulfur. Sikhye is prepared by cutting 5 to 2% of sugar at 50 to 60 ° C. for 6 hours. In addition, Sikhye mixed grape juice and malt powder, and then sifted malt grape juice 75-80%, glutinous rice 15-10%, glutinous rice powder 5-8%, and brown sugar 5-2% at 50-60 ℃ for 6 hours. Cut off and prepare.
이어서, 포도즙 80∼85%와 식혜 20∼15%를 혼합하여 제1재료를 제조한다.Subsequently, 80 to 85% of grape juice and 20 to 15% of Sikhye are mixed to prepare a first material.
이어서, 제1재료를 100∼150℃에서 6시간 계속해서 가열하면서, 이렇게 가열하고 있는 제1재료에 물엿 30∼40%와 소금 70∼60%을 혼합한 제2재료를 투입하면서 100∼150℃에서 6시간 동안 더 가열하면서 교반하여 제3재료를 제조한다.Subsequently, the first material is continuously heated at 100 to 150 ° C. for 6 hours while the second material is mixed with 30 to 40% starch syrup and 70 to 60% of salt to the first material to be heated. The mixture is stirred with further heating for 6 hours to prepare a third material.
마지막으로, 미세하게 분말형태로 분쇄된 고춧가루 65∼75%와 고추씨 가루 35∼25%를 혼합한 제4재료를 제3재료와 상온에서 고르게 혼합하여 고추장을 제조한다.Finally, the fourth material, which is mixed with finely ground powder of red pepper powder 65 to 75% and red pepper seed powder 35 to 25%, is uniformly mixed with the third material at room temperature to prepare red pepper paste.
즉, 포도즙와 식혜로 혼합한 제1재료 75∼80%를 100∼150℃에서 6시간 가열하면서, 이렇게 가열하고 있는 제1재료에 물엿와 소금을 혼합한 제2재료 5∼3%를 투입하면서 100∼150℃에서 6시간 계속해서 더 가열하면서 교반하여 제3재료를 제조한다. 고춧가루와 고추씨가루를 혼합한 제4재료 20∼17%를 제3재료와 상온에서 고르게 혼합시켜 고추장을 제조한다.That is, while 75 to 80% of the first material mixed with grape juice and Sikhye is heated at 100 to 150 ° C. for 6 hours, 5 to 3% of the second material mixed with starch syrup and salt is added to the first material being heated. Stirring was continued while further heating at 150 degreeC for 6 hours, and the 3rd material is manufactured. 20-17% of the fourth material, which is mixed with red pepper powder and red pepper seed powder, is mixed evenly with the third material at room temperature to prepare red pepper paste.
상술한 바와 같이, 본 발명은 고추장 고유의 맛을 그대로 유지하면서 포도특유의 단맛과 향기 그리고 영양분을 취식하면서 섭취할 수 있다.As described above, the present invention can be ingested while eating the sweetness, aroma and nutrients unique to grapes while maintaining the intrinsic taste of red pepper paste.
또한, 불량한 상태의 포도를 수확한 경우에는 판매가 불가능하기 때문에 포도 고추장을 제조하여 판매함으로써 농가 소득을 올릴 수 있을 뿐만 아니라, 포도 과잉 생산으로 인한 판매가격 하락을 줄일 수 있는 효과가 있다.In addition, when the grapes are harvested in a poor state, it is not possible to sell the grapes and produce grape soybean paste, so as to increase the farm income and reduce the drop in sales price due to overproduction of grapes.
Claims (3)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR10-2000-0080148A KR100372776B1 (en) | 2000-12-22 | 2000-12-22 | Method for Manufacturing Thick Soypaste Mixed with Grape and Red Peper |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR10-2000-0080148A KR100372776B1 (en) | 2000-12-22 | 2000-12-22 | Method for Manufacturing Thick Soypaste Mixed with Grape and Red Peper |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR20020051343A KR20020051343A (en) | 2002-06-29 |
| KR100372776B1 true KR100372776B1 (en) | 2003-02-15 |
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| Application Number | Title | Priority Date | Filing Date |
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| KR10-2000-0080148A KR100372776B1 (en) | 2000-12-22 | 2000-12-22 | Method for Manufacturing Thick Soypaste Mixed with Grape and Red Peper |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20020007245A (en) * | 2001-10-30 | 2002-01-26 | 최성숙 | Citrus Pepper Paste |
| WO2015037840A1 (en) * | 2013-09-13 | 2015-03-19 | 주식회사 이조식품 | Red pepper paste using fresh red pepper and red pepper powder, and preparation method therefor |
| KR20200124092A (en) | 2019-04-23 | 2020-11-02 | 권재경 | Multilayer cushioning material for bedding |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101241975B1 (en) * | 2010-10-28 | 2013-03-11 | 김은영 | Methods for manufacturing hot pepper paste using graph |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100198094B1 (en) * | 1995-03-21 | 1999-06-15 | 김충식 | Preparation of apple-containing red pepper paste |
| KR20000001324A (en) * | 1998-06-10 | 2000-01-15 | 김동욱 | Red pepper paste using fruit juice and making method thereof |
| KR100275030B1 (en) * | 1998-09-14 | 2000-12-15 | 국승록 | Red pepper soypaste with persimmon and its process |
| KR100328612B1 (en) * | 1999-03-18 | 2002-03-14 | 권황옥 | Persimmon kochujang and process for preparation thereof |
-
2000
- 2000-12-22 KR KR10-2000-0080148A patent/KR100372776B1/en not_active IP Right Cessation
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100198094B1 (en) * | 1995-03-21 | 1999-06-15 | 김충식 | Preparation of apple-containing red pepper paste |
| KR20000001324A (en) * | 1998-06-10 | 2000-01-15 | 김동욱 | Red pepper paste using fruit juice and making method thereof |
| KR100275030B1 (en) * | 1998-09-14 | 2000-12-15 | 국승록 | Red pepper soypaste with persimmon and its process |
| KR100328612B1 (en) * | 1999-03-18 | 2002-03-14 | 권황옥 | Persimmon kochujang and process for preparation thereof |
Non-Patent Citations (1)
| Title |
|---|
| 현장애로기술개발사업 농업인개발과제결과요약 1998/ 농촌진흥청 pp.115-117 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20020007245A (en) * | 2001-10-30 | 2002-01-26 | 최성숙 | Citrus Pepper Paste |
| WO2015037840A1 (en) * | 2013-09-13 | 2015-03-19 | 주식회사 이조식품 | Red pepper paste using fresh red pepper and red pepper powder, and preparation method therefor |
| KR20200124092A (en) | 2019-04-23 | 2020-11-02 | 권재경 | Multilayer cushioning material for bedding |
Also Published As
| Publication number | Publication date |
|---|---|
| KR20020051343A (en) | 2002-06-29 |
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