KR100625066B1 - Gochujang using sunflower and its manufacturing method - Google Patents

Abstract

The present invention relates to a red pepper paste using a sunflower and a method of manufacturing the same. Kochujang using sunflower of the present invention is nutritionally rich in vitamin content and particularly high in vitamin E content compared to other fats and oils, which is not only effective for skin and vision disorders, but also high in calories such as protein and fat. It contains choline, which promotes absorption, and the seeds contain a large amount of fat, which is excellent for controlling skin temperature due to winter skin wounds and cold weather. There is an effect that can be promoted.

Sunflower, Gochujang

Description

Hot pepper paste using sunflower and its manufacturing method {HOT PEPPER TASTE USING SUNFLOWER AND MANUFACTURING METHOD THEREOF}

The present invention relates to red pepper paste prepared by mixing soybean, glutinous rice and sunflower seeds in a ratio of 5: 1: 1, and a method of manufacturing the same.

Sunflower is a year-round cultivated plant belonging to the Asteraceae family, which grows to 2 ~ 3m in length. It has been found to be rich in vitamins in nutrition and especially effective in skin and vision disorders compared to other oils. .

In addition, it contains choline, which promotes the absorption of foods with high calorie content such as protein and fat, which makes sunflower seeds more effective, and the seeds contain large amounts of fat, which are excellent for controlling skin temperature due to winter skin wounds and cold weather. to be.

Such sunflower-based foods include medicines and seed porridges in the public or in documents.

Korean Patent Publication No. 10-2003-0005538 (published Jan. 23, 2003) discloses a medicinal herb using sunflower oil, which is 30.50 to 36.50 wt% wheat flour, 28 to 33 wt% starch syrup, and 5 to 5 sunflower oil. 15% by weight, 13 to 18% by weight, refined salt 0.35 to 0.50%, sodium bicarbonate 0.02 to 0.04%, cinnamon 0.30 to 0.50%, variine 0.01 to 0.03% and glutinous rice 6.50 to 8.50% It is a medicine family characterized by.

In addition, Korean Laid-Open Patent Publication No. 10-2004-0029903 (published Apr. 8, 2004) discloses sunflower seeds, which are 20 to 30 percent by weight in 60 to 70 percent by weight of glutinous rice or white rice soaked in water for 30 minutes. Mixing 5-10% by weight of the peeled hemp skin, crushing with a mixer with 5-15 times the weight of the step, adding 0.1-1.0% by weight of sugar and 0.1-1.0% by weight of salt Sunflower seeds porridge is characterized in that the step of heating at 20 ℃ for 60 minutes.

The medicines and seeds using sunflowers are foods that Koreans prefer, but their preferences are not thick and they are not easily accessible in general life. Making food easily and easily accessible will be an opportunity to contribute to the health of the people.

The present invention was made in view of the above, the object of the present invention is to provide a chili pepper paste using a sunflower and a method of manufacturing the same so that ordinary people can easily use as a health food by preparing a chili paste using sunflower have.

The method for preparing red pepper paste using sunflower of the present invention for achieving the above object is prepared by soaking soybeans, glutinous rice and sunflower seeds in a ratio of 5: 1: 1, and soaked enough for one day to wash well and sit on the cauldron to steam the first. step; A second step of making meju beans, glutinous rice and sunflower seeds steamed in the shiru in a mortar, and then making meju round in the size of an adult fist; A third step of spreading the meju formed in the predetermined shape on the bottom of the ondol and placing the rice straw on the ondol for one day and placing the meju in a aging room when the outer surface is dried to some extent; A fourth step in which the white mold blooms in the meju after about one week in the aging room, and then dried when the meju rises after about three weeks; A fifth step of sifting the dried meju finely and then sifting; 6th step of unpacking glutinous rice flour in malt water, boiling and cutting it, and then putting the finely ground meju powder into the water, then mixing the mixture evenly, and then mixing with red pepper powder and seasoning with salt to cool; And when the material in the sixth step is cooled, it is transferred to a jar and left overnight to leave the seaweed completely, characterized in that consisting of a seventh step of covering the lid and ripening in the sun the next day.

Gochujang using a sunflower of the present invention for achieving the above object is prepared soybeans, glutinous rice and sunflower seeds in a ratio of 5: 1: 1, soaked enough for about a day to wash well and sit the siru on the cauldron; A second step of making meju beans, glutinous rice and sunflower seeds steamed in the shiru in a mortar, and then making meju round in the size of an adult fist; A third step of spreading the meju formed in the predetermined shape on the bottom of the ondol and placing the rice straw on the ondol for one day and placing the meju in a aging room when the outer surface is dried to some extent; A fourth step in which the white mold blooms in the meju after about one week in the aging room, and then dried when the meju rises after about three weeks; A fifth step of sifting the dried meju finely and then sifting; 6th step of unpacking glutinous rice flour in malt water, boiling and cutting it, and then putting the finely ground meju powder into the water, then mixing the mixture evenly, and then mixing with red pepper powder and seasoning with salt to cool; And when the material in the sixth step is cooled, put in a jar and leave the steam out for one night, and then cover the lid the next day, characterized in that it is manufactured by the sunflower pepper paste manufacturing method consisting of the seventh step of ripening in the sun.

Hereinafter, embodiments of the present invention will be described in detail.

Gochujang using a sunflower of the present invention, first, prepares soybean, glutinous rice and sunflower seeds in a ratio of 5: 1: 1.

Soak the prepared ingredients in clean water and soak them for a day and wash them well. At this time, the soybean is preferably peeled off the sunflower seeds, but may not be completely peeled off when washing. Sunflower seeds can also be roasted separately.

The ingredients washed clean in water are placed on the cauldron and heated to a certain temperature for a certain period of time to steam.

At this time, the temperature and time of steaming the material need not be specified, and may be enough to be crushed enough to form a certain shape of meso during the next meso forming step. This is because it is necessary to crush again to prepare gochujang later.

Steamed soybeans, glutinous rice and sunflower seeds steamed in the shiru in the mortar, and then rounded meju to the size of an adult fist.

The debt is fermented by placing a rice straw on the bottom of the ondol and hanging it on the surface for about a day, if the outer surface is dried to some extent, the fermentation is placed in a aging chamber at a constant temperature (about 30 ° C.) so that the fermentation takes about one week.

If the white mold blooms in the meju after about a week in the aging room, dry it in the sun, and then dry it so that fine powder powder can be obtained without dregs when the meju floats after about three weeks.

The dried meju is finely ground and filtered.

After uncoiling a certain amount of glutinous rice flour in malt water, boil and cut, add the finely ground meju powder to mix evenly, then add red pepper powder and season with salt and cool.

When the ingredients cool down, put them in a jar and leave the steam completely out overnight, then cover the lid and ripen in the sun the next day to complete the preparation of gochujang.

Although the present invention has been described with reference to specific embodiments, the present invention is not limited thereto, and modifications and variations can be made without departing from the technical spirit of the present invention.

As described above, the red pepper paste using sunflower according to the present invention is capable of easily ingesting nutrients beneficial to the human body of sunflower seeds by adding sunflower seeds to golden soybeans and contributing to health promotion. have.

Claims (2)

Preparing soybean, glutinous rice, and sunflower seeds in a ratio of 5: 1: 1, soaked enough for about a day, and washed well to sit on a cauldron and steam the first step; A second step of making meju beans, glutinous rice and sunflower seeds steamed in the shiru in a mortar, and then making meju round in the size of an adult fist; A third step of spreading the meju formed in the predetermined shape on the bottom of the ondol and placing the rice straw on the ondol for one day and placing the meju in a aging room when the outer surface is dried to some extent; A fourth step in which the white mold blooms in the meju after about one week in the aging room, and then dried when the meju rises after about three weeks; A fifth step of sifting the dried meju finely and then sifting; 6th step of unpacking glutinous rice flour in malt water, boiling and cutting it, and then putting the finely ground meju powder into the water, then mixing the mixture evenly, and then mixing with red pepper powder and seasoning with salt to cool; And When the material in the sixth step is cooled, put in a jar and leave the steam out for one night, and then cover the lid the next day ripening in a sunny place, characterized in that the pepper paste manufacturing method using a sunflower. Gochujang using a sunflower, characterized in that produced by the manufacturing method of claim 1.