KR100601157B1 - A manufacturing process of the instant tick soypaste powder mixed with red papper - Google Patents

Abstract

The present invention relates to a method for preparing instant powdered red pepper paste which has excellent texture and flavor and maintains our unique gochujang taste.

The present invention is made of glutinous rice, wheat flour, barley flour, etc. in addition to the red pepper powder, which is the main material, as essential ingredients, while improving the viscosity by steaming the glutinous rice, wheat flour, and barley flour with steam at high temperature, and drying them with natural sunlight and natural wind to reduce flavor. To prevent this, two to three mass removal operations are performed to provide high quality powdered kochujang.

In addition, the present invention is mixed with red pepper powder 23.4, wheat flour 25, glutinous rice powder 7.8, barley flour 0.5, malt flour 13.3, meju powder 13.3 salt 16.7 (weight ratio%), which is the optimum conditions, while still chewy while showing a slight sweet taste It has a strong taste of our own red pepper paste.

Description

A manufacturing process of the instant tick soypaste powder mixed with red papper}             

1 is a manufacturing process diagram of the present invention

The present invention relates to a method for preparing instant powdered red pepper paste which has excellent texture and flavor and maintains our unique gochujang taste.

Gochujang is a seasoned food of our whale (古來) as it is known that it is a favorite food that is almost essential to the taste of Korean food, and therefore, to taste the dishes.

The most commonly used gochujang is made of red pepper powder and glutinous rice, barley and wheat as subsidiary materials.

In general, red pepper paste is soaked in glutinous rice for 10 hours in water, crushed, and then boiled and cooled with water to dissolve malt powder and then sieved.

Mix malt malt with glutinous rice, heat it, and cool it. After about 30 minutes, when the glutinous rice flour is thinned, heat it on a low heat for about 30 minutes, and when it is reduced to about 1/3, pour into a container and cool. Add meju powder and red pepper powder to mix overnight, then add the right amount of salt to season.

In other words, the Kochujang prepared in this way is a fermented food, which is very difficult to work until ripening and semisolidization, and thus has a poor productivity. Especially, since the physical properties contain a large amount of water as a semi-solid state as described above, Due to the concern of over fermentation, considerable attention and attention are required for long-term storage and storage. In addition, the storage container is heavy and experienced a very inconvenient to carry in case of travel or outing.

Therefore, it is required to provide instant powder pepper paste to increase the productivity of kochujang and to provide ease and portability of various storage means including long-term storage, in particular, without losing our unique flavor.

In the case of powdered kochujang, the hot air drying means is usually used in the drying process of drying the powder, and then mixing the powder, but it is difficult to maintain the flavor of kochujang due to the excessive cost and the constituents are scattered. In addition, in recent years, the spray drying means is performed, but in the case of spray drying, a considerable amount of equipment is required according to this, which leads to an increase in production cost, and has a problem in that the texture is poor due to weak viscosity.

On the other hand, it is also proposed to dry the dried gochujang as a powdered pepper paste after rapid freezing, and then powdered it, but such a manufacturing method is an extremely unreasonable method according to the dual operation, and thus the manufacturing cost cannot be increased.

In addition, the powdered red pepper paste prepared by the conventional manufacturing method has a limit in flavoring red pepper paste when mixed with water for food and drinking.

In view of the above problems, the present invention intends to be as close as possible to our own conventional Kochujang by maintaining the good viscosity through the steaming process of the subsidiary materials and providing the most desirable blending ratio of the main material and the subsidiary materials.

That is, the present invention is made of glutinous rice, wheat flour and barley flour as a main ingredient in addition to the red pepper powder as the main material, while improving the viscosity by steaming the glutinous rice, flour and barley flour with steam at high temperature, while drying with natural sunlight and natural wind To prevent the loss and to remove the clods two or three times to provide a high quality powdered red pepper paste.

The present invention provides essential ingredients in addition to the red pepper powder, which is the main ingredient, flour, glutinous rice flour, barley flour, malt flour, and meju flour in an appropriate ratio, and salt is added to match the liver.

Flour, glutinous rice and barley flour of the present invention is steamed in the first step, during which the red pepper powder and the main ingredient meju powder is dried in good condition.

The red pepper and meju powder is convenient to dry in advance and always use in the air.

The present invention is completed by final grinding and mixing in the complete dry state of raw materials and subsidiary materials.

<Step 1> Steaming process of flour, glutinous rice and barley flour

Flour, glutinous meat, and barley flour from which foreign substances have been removed are steamed for 1 hour at a high temperature of 300 ° C.

At this time, more than 1 hour will cause loss of nutrients, especially tangled like mutual rice cakes, not only to prevent drying, but also to expect good mixing with malt powder, which is the next process.

This steaming process keeps the viscosity of the main material well, which maintains the excellent texture of our chewy texture when mixed with water for cooling the powdered red pepper paste of the present invention into a semisolid kochujang.

<2nd process> Mixing and drying process of malt powder

Mix well the steamed flour, glutinous rice and barley flour with malt powder and dry it in good sunlight for 3 days.

Drying by solar does not incur any drying cost compared to the physical drying means using the existing machine. Especially, it is a drying means that harmonizes with the natural wind, so there is no scattering of the flavor of the material. Get as close as possible.

<3rd process> Crushing process of material

In the state where the malt powder is mixed, the finely ground flour, glutinous rice and barley flour are ground again, and then the filter cake is removed 2-3 times by using a mesh of 14 mesh or less.

On the other hand, in the process of performing the first to the third process, another mesopowder and the red pepper powder, which is the main material, are well dried or previously dried red pepper powder and meju powder are aired.

<Fourth Step> Mixing Process of Materials

The malt powder is mixed with wheat flour, glutinous rice flour and barley powder, which are well-dried red pepper powder and meju powder.

The mixing ratio of each material in the whole material mixture is as follows.

<% By weight>

Red pepper powder: 23.4

Flour: 25

Glutinous rice flour: 7.8

Barley flour: 0.5

Malt Flour: 13.3

Meju powder: 13.3

Salt: 16.7

The above compounding ratio maintains the intrinsic taste of gochujang even in a powder state, and is excellent in physical properties and resilience, and in particular, shows an optimum value within a range for maximizing preservation of flavor and nutrients.

There were 10 sensory testers of the present invention and it was excellent in terms of taste, flavor and texture.

As described above, the present invention maintains good viscosity by steaming glutinous rice and wheat flour, which improves the resilience of semi-solidification as well as excellent texture during food and beverage after powdering. Meju powder is a savory taste of gochujang, and requires a proper amount of mixing. 13.3% of the weight ratio does not show the taste of meju, but it is mixed with malt powder of gochujang and has a slight sweet taste.

Even in drying, the present invention prevents scattering of flavors and loss of nutrients by using sunlight, and drying in three days in good sunlight is delayed, but it is required for mass production by continuous steaming and drying. There is no great difficulty.

That is, in the manufacture of powdered kochujang, the present invention provides a high-quality powder kochujang by suggesting a new method such as steaming, drying, pulverized mixing, etc. Therefore, the restoring power is excellent when restoring to kochujang by mixing with water for food and beverage. It's chewy yet chewy and tastes a bit sweet while its spicy taste makes it our own red pepper paste.

In addition, the present invention is powdered and easy to store for a long time without a change in quality and easy to carry, there is an effect that can be made to eat gochujang immediately without regard to the place.

Claims (1)

In the preparation of powdered red pepper paste using red pepper powder, flour, glutinous rice powder, barley powder, malt powder, meju powder and salt, A process of steaming flour, glutinous rice and barley powder from which foreign substances have been removed for 1 hour at a high temperature of 300 ° C; A drying process of mixing malt flour with steamed wheat, glutinous rice and barley flour and drying it in the sun for 3 days, A process of pulverizing well-dried wheat flour, glutinous rice and barley flour in a state where malt powder is mixed, and then filtering it with a strainer to remove lumps; Here, a well-dried meju powder and red pepper powder are mixed, and then a suitable amount of salt is added to the mixing process. Meanwhile, each material includes red pepper powder 23.4, wheat flour 25, glutinous rice powder 7.8, barley flour 0.5, malt flour 13.3, and meju powder. 13.3 A process for preparing instant red pepper paste, characterized in that the mixture is mixed with 16.7% by weight of salt.

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