KR100521846B1 - Method for manufacturing thick soypaste mixed with red pepper including pear juice and thick soypaste mixed with red pepper manufactured by the same - Google Patents

Abstract

The present invention relates to a method for producing red pepper paste containing pear juice and pear juice prepared by the method, and more specifically, to prepare a primary mixture by mixing malt oil 7-9% by weight and pear juice 25-30% by weight. Wow; Soaked in pear juice for 2 to 3 hours to remove the water and powdered glutinous rice powder 10 ~ 12% by weight to the primary mixture to prepare a secondary mixture, the secondary mixture is a temperature of 70 ~ 80 ℃ Fermenting for 8-9 hours at; Preparing a tertiary mixture by adding 25-30 wt% of pear juice to the fermented secondary mixture, and stirring the tertiary mixture for 4-6 hours while boiling until the temperature becomes 100-110 ° C .; Adding a red pepper powder 13-15 wt% to the tertiary mixture to prepare a fourth mixture, and stirring the fourth mixture at a speed of 30 to 70 rpm for 60 to 90 minutes; Adding 9-11 wt% of salt and 1-3 wt% of meju powder to the fourth mixture to prepare a fifth mixture, and stirring the fifth mixture at a speed of 30 to 70 rpm for 60 to 90 minutes; It provides a pear juice containing red pepper paste manufacturing method characterized in that it comprises the step of aging the fifth mixture at room temperature for 50 ~ 70 days and pear juice paste characterized in that it is prepared by the method.

Description

Method for manufacturing thick soypaste mixed with red pepper including pear juice and thick soypaste mixed with red pepper manufactured by the same}

The present invention relates to a method for producing red pepper paste containing pear juice and pear juice prepared by the method, and more specifically, in the preparation of red pepper paste, 100% pure pear juice and other health-friendly foods are added to the general pepper paste. Provided is a method for preparing red pepper paste containing pear juice having a distinctive taste and aroma, and a red pepper paste prepared by the method.

Kochujang is one of the essential ingredients in Korean diet along with soy sauce and soybean paste. Soy sauce and miso can be found in Japan, but kochujang is unique in Korea.

Gochujang has been immersed in traditional homes with soybean paste and soy sauce. Starch, meju powder, salt, red pepper powder and water are used as raw materials for red pepper paste. The starch is mainly used for glutinous rice flour, non-glutinous rice flour, barley flour, flour, etc., it is known that the taste of gochujang using glutinous rice flour is the best.

In addition, the traditional Kochujang was difficult to be consumed by children or foreigners due to the spicy taste of Kochujang, but recently, functional kochujang has been introduced, which supplements this to reduce the spicy taste of Kochujang by adding apple puree. .

In addition, by releasing toxic substances caused by fine dust and fried foods, which are frequently generated in large cities and enzymes in pears, functional foods using pears are known to have an effect of inhibiting carcinogenic effects. to be.

However, the pear has a short shelf life and difficult storage conditions due to the nature of the fruit, it is difficult to ingest while storing for a long time. In addition, most of the pears harvested late after the harvest season contains the wind, the sugar content of which is high but is difficult to consume as fruit, and is often disposed of.

The present invention is to consider the above matters, the harvest season is slow, but the sugar content is excellent but the pear juice is prepared as a pear juice, 100% pure pear juice is added during the preparation of kochujang, red ginseng, deodeok powder, which is beneficial to health in some cases To provide a pear juice containing pear juice added with anchovy powder and the like and pear juice prepared by the method.

The present invention for achieving the above object comprises the steps of preparing a primary mixture by mixing 7 to 9% by weight malt and 25 to 30% by weight pear juice; Soaked in pear juice for 2 to 3 hours to remove the water and powdered glutinous rice powder 10 ~ 12% by weight to the primary mixture to prepare a secondary mixture, the secondary mixture is a temperature of 70 ~ 80 ℃ Fermenting for 8-9 hours at; Preparing a tertiary mixture by adding 25-30 wt% of pear juice to the fermented secondary mixture, and stirring the tertiary mixture for 4-6 hours while boiling until the temperature becomes 100-110 ° C .; Adding a red pepper powder 13-15 wt% to the tertiary mixture to prepare a fourth mixture, and stirring the fourth mixture at a speed of 30 to 70 rpm for 60 to 90 minutes; Adding 9-11 wt% of salt and 1-3 wt% of meju powder to the fourth mixture to prepare a fifth mixture, and stirring the fifth mixture at a speed of 30 to 70 rpm for 60 to 90 minutes; It provides a method for producing red pepper paste containing pear juice, comprising the step of aging the fifth mixture at room temperature for 50 to 70 days.

In addition, it provides a method for producing red pepper paste containing pear juice, characterized in that further comprising the step of adding 0.5 to 1% by weight of at least one selected from red ginseng, deodeok powder and anchovy powder to the fifth mixture.

Here, the pear juice is slowed by the harvesting step of collecting and washing the aired pear; Removing the ovary portion of the washed pear, and selecting only the flower part of the pear; Crushing the flower part of the pear from which the ovary part has been removed; Concentrating the crushed 100% pear juice by primary heating at a temperature of 90 to 110 ° C. for 30 to 1 hour; 92 to 96% by weight of the primary heated pear juice cut at least one selected from bellflower, ginger, cinnamon and ginkgo to a size of 1 ~ 3.5cm to add 4 ~ 8% by weight 30 ~ 1 at a temperature of 90 ~ 110 ℃ Characterized in that it was prepared through a second heating step for a time.

In addition, the present invention provides a pear juice paste characterized in that it is produced by the method.

Hereinafter, the present invention will be described in detail.

13-15 wt% of red pepper powder which is an essential ingredient contained in the functional gochujang according to the present invention, 10-12 wt% of glutinous rice, 50-60 wt% of pear juice, 7-9 wt% of malt, 9-11 wt% of salt and meju powder Prepare 1-3 wt%.

At this time, the method of manufacturing the pear juice is to harvest the pear with a wind to slow down the harvester to remove the ovary part of the pear, and only crushed by selecting the flower part, the 100% pure pear juice prepared as described above 90 ~ 110 ℃ It is heated for 30 minutes to 1 hour at temperature, and supplemented with health-producing auxiliary components such as bellflower, and used for pear juice prepared by secondary heating for 30 minutes to 1 hour at a temperature of 90 ~ 110 ℃.

The pear juice may optionally be added ginger, cinnamon or ginkgo.

Since the pear is sweet, cold and contains a lot of water, the pear moisturizes the spleen and lungs. Especially in ideology, the pear eliminates poison, quenches thirst and burns, stops coughing and sputum. It is good to see.

And, due to the cool taste of pears when pears are added to gochujang, it can have a spicy but different taste like the existing gochujang.

In addition, the glutinous rice is soaked in the pear juice prepared in the same manner as described above for 2 to 3 hours, then remove the water to make a powder form is added in the form of powder.

When all the ingredients are prepared, first, 7 to 9% by weight of malt is mixed with 25 to 30% by weight of the pear juice to prepare a primary mixture. At this time, the amount of pear juice used is equivalent to half of the total amount of pear juice 50 to 60% by weight, the remaining half of the pear juice to be added later.

Next, after preparing the secondary mixture by adding 10 to 12% by weight of the powdered glutinous rice flour to the primary mixture, the secondary mixture is fermented at a temperature of 70 ~ 80 ℃ for 8-9 hours.

Next, to prepare the tertiary mixture by adding 25 ~ 30% by weight of the residual amount of pear juice used in the preparation of the primary mixture to the fermented secondary mixture, the tertiary mixture is heated with gentle stirring for 4-6 hours Boil until the temperature reaches 100 ° C.

Next, after preparing a fourth mixture by adding 13 to 15% by weight of red pepper powder to the tertiary mixture, the fourth mixture is stirred for 60 to 90 minutes at a stirring speed of 30 to 70rpm.

Next, after preparing the fifth mixture by adding 9-11 wt% of salt and 1-3 wt% of meju powder to the fourth mixture, the fifth mixture was stirred at a stirring speed of 30-70 rpm for 60-90 minutes. do.

Then, the fifth mixture is aged at room temperature for about 2 months to prepare a final kochujang.

If necessary, red ginseng, deodeok powder, anchovy powder, etc., may be added to the red pepper paste, which is a final mixture prepared by the above method, to further improve the taste and efficacy of red pepper paste.

Hereinafter, the present invention will be described in more detail with reference to Examples.

Example 1 Preparation of Pear Gochujang

First, in order to prepare pear juice to be added to the red pepper paste, the ovary part of the sweet pear with the wind is removed, and only the flower part is selected and crushed, followed by heating and adding bellflower, ginger, cinnamon or ginkgo.

Next, soak glutinous rice in the pear juice for 2 to 3 hours to make the glutinous rice soaked, so that the taste and aroma of pear juice in the glutinous rice is moderately soaked. Then, the water of the glutinous rice is removed and made into a powder form.

Next, malt 1.5 ~ 3.0 ㎏ and 10 liters of pear juice prepared by the same process as described above to prepare a primary mixture.

In addition, 4 to 6 kg of the glutinous rice flour in powder form is added to the primary mixture to prepare a secondary mixture, and the secondary mixture is fermented at a temperature of 70 ° C. for 8 hours.

Next, 10 liters of pear juice is added to the fermented secondary mixture to prepare a secondary mixture, and the mixture is boiled at a temperature of 100 ° C. for 4 hours while stirring the tertiary mixture.

Next, 6 kg of red pepper powder was added to the heated tertiary mixture to prepare a fourth mixture, which was then stirred at a stirring speed of 50 rpm for 1 hour.

Next, after adding 3 kg of salt and 0.2-0.4 kg of meju powder to the fourth mixture to prepare a fifth mixture, the mixture is stirred at a stirring speed of 50 rpm for 1 hour.

Finally, the fifth mixture is aged at room temperature for 2 months to complete the final product, pear kochujang.

Example 2: Preparation of Pear Juice Gochujang Added with Red Ginseng

0.5 kg of red ginseng was added to the fifth mixture prepared in the same manner as in Example 1, and then aged at room temperature for 2 months to prepare pear red pepper paste added with red ginseng.

Red ginseng is widely used as a promotion drug when metabolic function decreases due to gastrointestinal dysfunction, and it is also widely used for sickness of stomach, indigestion, vomiting, chest pain, laxative diarrhea, and loss of appetite. The same effect can be expected.

Example 3 Preparation of Kochujang Added with Deodeok Powder and Anchovy Powder

To the fifth mixture prepared in the same manner as in Example 1, 0.5kg of Deodeok powder and 0.5kg of anchovy powder were added, and then aged at room temperature for 2 months to prepare pear red pepper paste added with deodeok powder and anchovy powder. do.

According to the pear juice red pepper paste prepared by the present invention, unlike the existing pepper paste by adding a cool pear juice during the manufacture of red pepper paste, the spicy taste of red pepper paste is alleviated, so that it is not only consumed by children but also foreigners who are not accustomed to the spicy taste. The advantage is that it is possible.

In addition, the pear juice prepared by the present invention is added to the baechujangjang so that the harvest time is delayed, but added by using a windy pear that is difficult to be consumed as fruit, there is an advantage that can increase the utilization of the pear by reducing the amount of discarded pears. .

In addition, the pear juice red pepper paste according to the present invention has the advantage that by adding red ginseng, deodeok powder, anchovy powder, etc., if necessary, it is possible to obtain beneficial ingredients through the red pepper paste without ingesting red ginseng.

Claims (4)

Preparing a primary mixture by mixing 7-9 wt% of malt and 25-30 wt% of pear juice; Soaked in pear juice for 2 to 3 hours to remove the water and powdered glutinous rice powder 10 ~ 12% by weight to the primary mixture to prepare a secondary mixture, the secondary mixture is a temperature of 70 ~ 80 ℃ Fermenting for 8-9 hours at; Preparing a tertiary mixture by adding 25-30 wt% of pear juice to the fermented secondary mixture, and stirring the tertiary mixture for 4-6 hours while boiling until the temperature becomes 100-110 ° C .; Adding a red pepper powder 13-15 wt% to the tertiary mixture to prepare a fourth mixture, and stirring the fourth mixture at a speed of 30 to 70 rpm for 60 to 90 minutes; Adding 9-11 wt% of salt and 1-3 wt% of meju powder to the fourth mixture to prepare a fifth mixture, and stirring the fifth mixture at a speed of 30 to 70 rpm for 60 to 90 minutes; Aging the fifth mixture at room temperature for 50 to 70 days; Kochujang containing pear juice, characterized in that it comprises a. The method of claim 1, The method of manufacturing red pepper paste containing pear juice, characterized in that further comprising the step of adding 0.5 to 1% by weight of at least one selected from red ginseng, deodeok powder and anchovy powder to the fifth mixture. The method of claim 1, The pear juice is harvested by washing the pears by slowing the harvester and washing; Removing the ovary portion of the washed pear, and selecting only the flower part of the pear; Crushing the flower part of the pear from which the ovary part has been removed; Concentrating the crushed 100% pear juice by primary heating at a temperature of 90 to 110 ° C. for 30 to 1 hour; 92 to 96% by weight of the primary heated pear juice cut at least one selected from bellflower, ginger, cinnamon and ginkgo to a size of 1 ~ 3.5cm to add 4 ~ 8% by weight 30 ~ 1 at a temperature of 90 ~ 110 ℃ Kochujang containing pear juice, characterized in that was prepared through a second heating step for a time. A pear kochujang prepared by the method according to any one of claims 1 to 3.