KR100420295B1 - Method for manufacturing hot pepper paste using plum and the hot pepper paste manufactured thereby - Google Patents

Abstract

The present invention relates to red pepper paste using a plum and a method of manufacturing the same, and more specifically, to process to improve the taste and flavor of kochujang by mixing pickled plum, plum red pickled plum, salted red pine leaf, plum extract, etc. It relates to a plum kochujang production method and plum kochujang prepared thereby.

To this end, the present invention is 5 ~ 20wt% of pickled plum plum meat puree in 60 ~ 91.5wt kochujang prepared by saponification of starch raw material; 2-10 wt% of red pickled plum pulp puree with seeds removed; It is characterized in that it is aged by mixing 0.5-5 wt% of finely ground salt leaf and 1-5 wt% of plum extract.

Description

Method for manufacturing hot pepper paste using plum and the hot pepper paste manufactured thereby

The present invention relates to a method for preparing plum pepper and plum kochujang prepared by the above. More specifically, it is suitable for improving the taste and flavor of kochujang by mixing pickled plum, plum red jang jang, salted red pepper leaf, plum extract, etc. It relates to a plum kochujang production method for processing so that the plum and kochujang prepared by.

Plums contain more protein, lipids and minerals than other fruits, and ash is a more important strong alkaline food than walnuts and figs, especially with 3.2 to 3.4% natural citric acid and beneficial nutrients such as calcium, iron and phosphorus. The body's blood is alkaline and healthy, and picric acid improves the function of the liver.

When a person takes rice as a staple food, when the sugar is ingested and absorbed in the body, it becomes a molecule called glucose, which is transported through the blood vessels to the whole body to maintain body temperature and turn into energy. It develops and combines with the proteins that make up the body to become a lactic acid protein, which hardens cells and blood vessels, and promotes aging.Ingestion of plums containing large amounts of natural citric acid activates the TCA cycle in the body, and oxalacetic acid (Oxaloacetic acid) This prevents the excessive production of lactic acid and at the same time it is excreted by carbon dioxide and water to prevent the aging of cells and the hardening of blood vessels.

The domestic research on plums has been carried out by "Influence of Aqueous Aqueous Extract on Rabbit Intestinal Movement", "Study on Hepato-Distoma Pesticides of Ome", "Study on Aroma Components of Plum", "Maturation of Plum and Changes in Major Components of Plum Wine Production, "Study on the Effect of Cancer Cell Proliferation on Plum Extract", "Effect of Plum Concentration on Recovery after All-out Exercise", "Aerobic Exercise Capacity of Plum Extract Oral Administration," And the like, and patents related to domestic plums include "manufacturing method of plum extract (Patent Publication No. 1986-0000574)", "manufacturing method of plum seed (Patent Publication No. 1988-0001675)", "processing of plums" Method (Patent Publication No. 1995-0000766) "," Method of Manufacturing Plum Beverage (Patent Publication No. 1989-0001581) "," Method of Making Plum Juice (Patent Publication No. 1992-0011393) "," Pume Plum " A carbonated beverage and its manufacturing method (Patent Publication No. 1994-0005632) "," Method of manufacturing plum wine (patent And the like The number 1994-0006773) "," method of producing dried plum (method of Patent Publication No. 1989-0003732 to extract the oil from the first), "" plum seeds (Patent Bulletin No. 1992-0002796 ".

In addition, the research on the plums was extensively conducted in Japan, and among them, the research on the plum and pickle of plum is the most "study on the change of tissues and ingredients in the salt of the plum", Many studies have been conducted on extract ingredients, research on pharmacological properties of plum, research on hygiene of plum, and research on the dissolution and changes of fruit components during the process of making plum wine.

The pharmacological properties of plum are known to be effective in improving constitution by anti-alkali, anti-allergic and anti-allergic effects, as well as high blood pressure, diabetes, diarrhea and especially dietary fiber. It is said to be good for the removal effect. In addition, the medicinal effects recorded in various oriental medicines such as herbal herb, new agricultural herbaceous plant, and Myeong-seung, etc. include chronic cough, fever or thirst of fever caused by fever, old school, chronic diarrhea, hemorrhoids, bloody stool, hematuria, women's blood shelf, and acute It has been documented to treat abdominal pain, vomiting, hookworm tapeworms and ringworm.

In general, gochujang is made by mixing powdered meju with red pepper powder and other ingredients, and it is one of our intestines that is indispensable to our food culture. Many kinds of foods and spices are being developed to suit the modern food culture.

For example, as shown in Figure 1, the method of manufacturing a traditional traditional red pepper paste, first, after immersion (水 沈) mixed with crushed rice and soaked soybeans, and then cooked, molded, dried and pulverized meju Make powder In addition, malt and water are added to the soaked and cooked starch raw material (glutinous rice), and then saccharified, and red pepper powder, salt, soy sauce and the meju powder are mixed and aged for a certain period. The starch is glycosylated by the enzyme and the like, the protein is hydrolyzed to produce an amino acid while the red pepper paste is made.

The malt is glycated with its own glycosylated substance and amylase enzyme contained in the malt, and glycosylates the carbohydrate and meso flour of the starch raw material to give a sweet taste and to help hydrolysis of the protein to activate the production of amino acids. .

In order to activate the action of the amylase enzyme, it is preferable to maintain an acidity of pH 4.0 to 5.5 and a temperature of 50 to 60 ° C. Therefore, during the preparation of kochujang, the malt water is added to the starch raw material in a hot state. In order for the starch raw material to sufficiently saccharify and mature in a natural state, a ripening period of about 6 months is required.

However, the conventional kochujang, even if it is made by mixing the blended ingredients in various ratios, does not deviate significantly from the basic flavor of kochujang, which has a slight sweetness and strong spicy red color, and thus varies according to the age and class of consumers. There was a problem that did not fully satisfy the preferences. In addition, there is an inconvenience that takes a long time until the starch raw material is fully matured, accordingly, there is a problem that it is difficult to quickly change the supply amount in accordance with the change in the demand when manufacturing the product.

As a way of responding to the tastes of various consumers, manufacturing methods of ginseng red pepper paste and pumpkin red pepper paste are disclosed in Korean Patent Publication Nos. 1994-0004525 and 1994-0007117, respectively. It was limited to supply, which did not shorten the maturation period, and in particular, did not provide the fresh and neat flavor of red pepper paste that most consumers wanted.

In order to solve the above problems, while developing a new kochujang by mixing various additives, the effect of plum is to prevent aging of cells and the hardening of blood vessels, and hangover detoxification, food intake, constipation relief We found that it has a very good effect, and we have developed plum pepper paste which can improve nutrition and flavor.

Therefore, according to the present invention, after making red pepper paste using sun-dried red pepper powder as a material of red pepper paste, and adding pickled plum puree, plum red bean paste puree, plum extract, salted leaf leaf, etc. The purpose is to provide a manufacturing method.

1 is a process chart showing a conventional method for preparing kochujang;

Figure 2 is a process chart showing a manufacturing method of plum gochujang according to the present invention.

Plum pepper in accordance with the present invention is a red pepper paste prepared by saponification of starch raw material; 60 to 91.5 wt% of kochujang and 5 to 20 wt% of pickled plums and pulp puree; 2-10 wt% of red pickled plum pulp puree with seeds removed; It is characterized in that it is aged by mixing 0.5-5 wt% of finely ground salt leaf and 1-5 wt% of plum extract.

Hereinafter, the present invention will be described in more detail.

1. Meal powder manufacturing process

In the present invention, the meju powder manufacturing process is the same process as before, after mixing rice immersed for 5 to 6 hours and ground soaked beans for 5 to 6 hours, and then cooking, forming, drying and grinding After making meju powder.

2. Manufacturing process of plum red pulp pulp

There may be a number of processes for red pickle pulp puree used in the present invention, but the following may be preferable.

In other words, using yellow plum or raw or unripe raw materials, washed and dried using raw yellow plum, sterilized and sterilized in alcohol of 35-37% concentration, and plums are baked salt of 10-20% of the plum weight. Pickles salt.

After 10 days of pickling, separate the plum and plum liquid (hongmaecho) and store the plum liquid in a cool dark place. Red leaves use 20-40% of the weight of pickled plums, harvest bright and clean leaves of magenta on both sides, wash them with fresh water 3-4 times, and cut them and mix them with 4-6% of the salt of red leaves. If turbid purple juice occurs, discard it and repeat the same operation once more to discard red juice than the first and use only red leaves that have finished removing bitter taste.

In the salt container, pickled plums are mixed with red leaves pretreated with plum liquid. The colored red leaves are mixed with pickled plums and stored in cold dark for 3 weeks to dye the plums.

Dyeed plums soften the skin and pulp tissue when exposed to sunlight for 3 to 4 days in order to make the colors more vivid and evenly developed.

3. Pickled plum puree manufacturing process

To make pickled plums, wash the plums thoroughly, drain them thoroughly, and soak the plum seeds. Sprinkle 600-700 grams of sugar on 1 kg of seeded pulp and place in a glass jar or jar. Cover the top with 1 ~ 2cm thick sugar to make a sugar stopper and seal. After about 20 to 30 days, sweet and chewy pickled plums and plum extracts can be obtained.Then, the sugar pickled plums are heated to 80 ~ 90 ℃ to obtain pickled plum puree using a flesh meat grinder.

4. Plum Extract

The plum extract obtained at the time of the said sugar pickled plum puree manufacturing process is used.

5. Salted lobe

Harvested red leaves (20-40% of the weight of plum) with bright colors and clean both sides in red leaf harvester, washed 3-4 times, drained and baked with salt (4-6% of red leaf weight) When pressed together, turbid purple juice flows out. Releasing the red leaves again and salting them again with salt (4-6% of red leaves) gives a clear reddish red solution, which is a pretreated red leaf that has been removed from the bitter or bitter taste. . This is finely ground using a chopper.

5-20 wt% of pickled plum plum puree and 2-10 wt% of pickled plum red puree puree obtained from the above; 0.5 to 5 wt% of finely ground salted leaf loaves and 1 to 5 wt% of plum extract are mixed and fermented in 60 to 91.5 wt% of kochujang and aged before packing.

As described above, the present invention has an effect of improving the taste and flavor of kochujang due to the mixing of plum processed products and the addition of salted lobules, compared to those prepared by the conventional method of manufacturing red pepper.

Claims (2)

Kochujang prepared by saponification of starch raw material; 60 to 91.5 wt% of kochujang and 5 to 20 wt% of pickled plums and pulp puree; 2-10 wt% of red pickled plum pulp puree with seeds removed; The finely ground salted pepper leaf 0.5-5wt% and plum extract 1-5wt% by mixing and ripening, characterized in that the red pepper paste. 5 ~ 20wt% of pickled plum and plum puree in 60 ~ 91.5wt of kochujang prepared by saccharifying the starch raw material; 2-10 wt% of red pickled plum pulp puree with seeds removed; A method for producing plum pepper paste, characterized in that the mixture is aged by mixing 0.5 to 5 wt% of finely ground salt leaf and 1 to 5 wt% of plum extract.