KR100773768B1 - Thick soypaste mixed with red peppers for slices of raw fish and fabrication method thereof - Google Patents

Abstract

A hot pepper paste for raw fish is provided to have a high nutritional value, a good color, a sweet taste, a sour taste, and a savory taste, cause no degradation during long-term storage, and neutralize alcohol poisoning rapidly. A method for manufacturing hot pepper paste for raw fish includes the steps of: mixing 30g of hot pepper powder, 70g of not-hot pepper powder, 10g of starch syrup, 10g of glutinous rice flour, 20g of rice flour, 50g of wheat flour, 10g of fermented soybean powder, 100g of licorice powder, 30g of powder of Cassia obtusifolia L., 50g of powder of Crataegus pinnatifida Bunge, 40g of malt flour, and 40g of powder of Amomum xanthoides with a proper amount of a purified salt solution, and aging the mixture at 25 °C or higher for six months or more to obtain a first material; mixing the first material with a second material comprising 20g of powder of Cassia obtusifolia L., 20g of licorice powder, 20g of powder of Lycium chinense Miller., 40g of sea tangle powder, 60g of dried pollack powder, 20g of powder of Raphanus sativus L., 40g of arrowroot powder, and 60g of fruit powder of Hovenia dulcis together with 50 cc of brown rice vinegar, and aging the mixture at 25 °C or higher for four months or more to obtain an aged material; and mixing the aged material with a third material comprising 40g of green tea powder, 20g of balloonflower powder, 20g of powder of Nelumbo nucifera Gaertner, 20g of powder of Euryale ferox, 20g of powder of Raphanus sativus L., 30g of ginger juice, 50g of garlic juice, and 60g of Chungyang pepper powder, and aging the mixture at 25 °C or higher for two months or more.

Description

Thick soypaste mixed with red peppers for slices of raw fish and fabrication method

The present invention relates to a red pepper paste and a method for manufacturing the same, more specifically, the color is good and nutritious, the water that can quickly detoxify the toxicity of the human body caused by alcohol and promote gastrointestinal activity to promote digestion The present invention relates to a red pepper paste and a manufacturing method thereof.

In general, red pepper paste refers to red, clear and spicy Jangjang made by mixing rice, barley, rice cake, rice cake, or rice porridge with meok flour, red pepper powder, and salt.

The above-mentioned conventional kochujang has a number of beneficial nutrients such as protein, fat, vitamin B2, vitamin C, and carotene, so it has excellent nutritional benefits. Recently, it is known to have anti-mutation and anticancer effects. . This may be due to the fermentation of basic raw materials such as meju, glutinous rice, and red pepper powder, which contain red pepper paste physiological activation and antioxidants.

On the other hand, a number of red pepper pastes with functional properties have been proposed, but such red pepper pastes are manufactured by mixing artificial sweeteners, which are not beneficial to the human body. The color, that is, the color is dark red, the palatability is lowered, there is a problem such as deterioration when stored for a long time. In particular, these conventional gochujang has a functional but there is a problem that is not effective to quickly detoxify the human poisoning by alcohol.

Therefore, the object of the present invention is to solve the above problems, the color is good so that it can be given a role as a nutritious food without the use of artificial seasonings and has a sweet and sour and umami flavor and deteriorates even during long-term storage. In addition, it is also provided with a high-efficiency red pepper paste and a manufacturing method that can increase the efficiency and digestion quick detoxification caused by alcohol when ingested with alcohol.

The present invention for achieving the above object, spicy red pepper powder 30g, spicy red pepper powder 70g, starch syrup 10g, glutinous rice powder 10g, nonglutinous rice powder 20g, wheat flour 50g, meju powder 10g, licorice powder 100g A primary material prepared by mixing 30 g of undeclared powdered powder, 50 g of live fry powder, 40 g of malted meal powder, and 40 g of dried powdered powder with an appropriate amount of purified brine and aged at a temperature of 25 ° C. or higher for 6 months or more; Mix secondary ingredients, including 20g of missing grain powder, 20g of licorice powder, 20g of goji powder, 20g of kelp powder, 60g of north seaweed powder, 60g of boiled powder, 20g of powdered brown powder, 40g of brown root powder, and 60g of walnut fruit powder. Aging material and mixed by aging for at least 4 months at a temperature of 25 ℃ or more conditions; A tertiary material including green tea powder 40g, bellflower powder 20g, lotus root powder 20g, persimmon powder 20g, innerwear 20g, ginger juice 30g, garlic juice 50g, soft red pepper powder 60g is mixed with the above aged materials at a temperature of 25 ° C or higher. It is achieved by the method for producing red pepper paste characterized in that aged for more than a month.

On the other hand, according to another field of the present invention is also achieved by the red pepper paste prepared by the method of claim 1.

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

Prior to the embodiment, the efficacy of the type of material contained in the red pepper paste of the present invention is as shown in Table 1, which is widely known from various literatures since ancient times.

TABLE 1

licorice Detoxification, sweetening and neutralizing all ingredients A defector Help liver and kidney function, clear eyes, constipation hypertension hangover detoxification Wolfberry Tonic fever Kelp It is a strong alkaline food containing large amount of ash, iodine and calcium. North Detoxification with low lipids and high amino acids licorice In addition to sweetening bitter medicine to make it easy to eat, it has its own unique weakness. Relieves all medicines, coughs and coughs and neutralizes all medicines A defector Liver and eyes are good, laxative, tonic diuresis, high blood pressure, weak stomach Underwear Helps digestion and kills phlegm ginger Digestase and proteolytic enzymes are included to aid digestion of sashimi Barnfruit High blood pressure or arteriosclerosis prevention and hepatic activity due to overdose and diuresis caused by drinking Green tea leaves Lowers cholesterol and suppresses blood pressure rise and blood sugar rise garlic Sterilization by erysine and strengthening the stomach, preventing aging, stimulating metabolism, warming the body to expand peripheral blood vessels and promoting blood circulation, strengthening the body's immune function, and lowering blood cholesterol Inhibits arteriosclerosis Rooting Works to quench thirst by quenching capping and poisoning pepper Spicy taste promotes digestion and stimulates salivary and gastric glands Bellflower Action over Jinhae expectoration Lotus root Stabilize the mind by dealing with the heart Approve Relieves back pain, oil wells, crabs and urinary incontinence Mountain breeding Dry stomach digestion Construction Aromatic dry stomach, gusts and fire extinguishing

The material shown in Table 1 above was included in the third material together with the primary material and the maturing material, and the following examples were performed.

{Example}

First step process;

Among the ingredients for obtaining 1000 g of red pepper paste, the composition ratio of the primary material is 460 g.

First, spicy red pepper powder 30g, unspiced red pepper powder 70g, starch syrup 10g, glutinous rice powder 10g, non-glutinous rice powder 20g, wheat flour 50g, meju powder 10g, licorice powder 100g, bladder powder 30g, live ground powder 50g, malt powder 40g, construction Prepare a primary material containing 40 g of applied powder, add an appropriate amount of purified brine, mix the mixture, put it in a container, and primary aging for at least 6 months under a temperature of 25 ° C. or higher. Here, salt water should be added to the taste of the average person so that it is not included in the composition ratio of ingredients to obtain 1000g red pepper paste.

Second step process;

In 1000 g of total weight, the composition ratio of a secondary material is 280g.

The primary material is prepared by preparing a secondary material including 20g of nodular powder 20g, licorice powder 20g, goji powder 20g, kelp powder 40g, northfish powder 60g, internal medicine powder 20g, brown root powder 40g, walnut fruit powder 60g. Mix with At this time, 50cc of brown rice vinegar is mixed together and put in a container, and then aged for 4 months or more at a temperature of 25 ° C. or higher to obtain a mature material. Here too, brown rice vinegar only needs to add 50cc enough to suit the taste of ordinary people, so it is excluded from the composition ratio of the ingredients to obtain 1000g red pepper paste.

Third step process;

Of the total weight of 1000 g, the composition ratio of the tertiary material is 260 g.

The third step of the third material including green tea powder 40g, bellflower powder 20g, soft green powder 20g, persimmon powder 20g, 20g, 20g, ginger juice 30g, garlic juice 50g, soft red pepper powder 60g as the third material It is mixed with the aging material obtained through the step process, put into a container, and aged at a temperature of 25 ° C. or more for two months or more to obtain a red pepper paste.

Gochujang obtained in accordance with the above example and commercially available red pepper paste on the market were added to the water to make wine snacks and sensory evaluation was performed through an experienced panel.

The evaluation items included color, sour, sweet, spicy, umami, astringent and alcohol detoxification time. The panel consisted of 10 males and 10 females. Was carried out.

They drank six glasses of soju every 10 minutes over 60 minutes, and snacking was carried out after adding kochujang according to an embodiment of the present invention to water. In order to remove the remaining taste after tasting red pepper paste, 30 minutes after brushing were evaluated to evaluate other products, and the results are shown in Table 2. (Detoxification time of alcohol may vary according to people. It was assumed that there is.)

TABLE 2

                                                  {Comparative Example 1-3: Third Party Products}

Example Comparative Example 1 Comparative Example 2 Comparative Example 3 Color Bright and clear red Clear red Dark red Clear red Sour taste Great usually usually usually sweetness Great Great usually usually Spicy Great usually Great usually Umami Great usually usually Great Protein taste Great Great usually usually How long it takes for the detoxification of alcohol to slow down 180 minutes after drinking man (7 people) woman (6 people) 240 minutes after drinking man (6 people) woman (4 people) 300 minutes after drinking man (5 people) woman (4 people) 280 minutes after drinking man (7 people) woman (2 people)

As a result of Table 2, the red pepper paste according to the present invention was found to be excellent in color, color or taste, sour, sweet taste, spicy taste to determine the umami taste was also excellent, protein taste was excellent, but excluded from sensory evaluation, but reduced palatability There was no astringent taste at all, and the time until the liquor was detoxified was also found to be more effective than Comparative Examples 1 to 3.

As described above, according to the present invention, the color, the color has been high, the acidity, sweetness and umami and protein taste was excellent, and when the liquor is used as a snack by adding kochujang according to the embodiment of the present invention, In addition to the quick detoxification of alcohol poisoning has the effect of promoting the digestive power by promoting the activity of the stomach.

Claims (2)

 Among the ingredients for obtaining 1000g of red pepper paste, spicy red pepper powder 30g, unspiced red pepper powder 70g, starch syrup 10g, glutinous rice powder 10g, non-glutinous rice powder 20g, wheat flour 50g, meju powder 10g, licorice powder 100g, bladder powder 50g, malt powder 50g, malt powder 40g A primary material prepared by mixing 40 g of construction powder with an appropriate amount of purified brine and aging for at least six months at a temperature of 25 ° C. or higher; Mix secondary ingredients, including 20g of missing grain powder, 20g of licorice powder, 20g of goji powder, 20g of kelp powder, 60g of north seaweed powder, 60g of boiled powder, 20g of powdered brown powder, 40g of brown root powder, and 60g of walnut fruit powder. Aging material and mixed by aging for at least 4 months at a temperature of 25 ℃ or more conditions; A tertiary material including green tea powder 40g, bellflower powder 20g, lotus root powder 20g, persimmon powder 20g, innerwear 20g, ginger juice 30g, garlic juice 50g, soft red pepper powder 60g is mixed with the above aged materials at a temperature of 25 ° C or higher. A method of producing kochujang for water ash, which has been aged for at least months. Red pepper paste prepared by the method of claim 1.