KR100924805B1 - Thick soypaste mixed with red pepper including lotus root and preparing thereof - Google Patents

Abstract

In the present invention, Kochujang preparation using lotus root, powdered barley and boiled a certain amount of water, cooled to 45 to 60 ℃ and then malt powder was released for 30 to 90 minutes to filter the malt powder and malt only water Preparing raw materials to prepare; Mixing the barley rice powder and wheat flour in the malt water; A heating step of heating the mixed solution that has undergone the mixing step with a strong fire until the initial boiling point is reached, and then with a low heat until the amount of the mixed liquid is about one third; The lotus root powder is immediately added to the mixed solution reduced in amount and cooled at room temperature, and then meju powder, red pepper powder, and salt are added thereto. The lotus root powder is washed with the lotus root, and then peeled off, the peeled lotus root. Step of slicing, add vinegar to the heated water, and after 4-6 minutes at the time of boiling, soak the lotus root and boil it to cook the outer skin of the lotus root, and the mucin (mucin), a sticky mucus existing inside the lotus root, sliced lotus root Lotus root injection step produced through the step of only poaching up to the state before exiting the site and the powdered lotus root; And it provides a method for producing kochujang using lotus root, characterized in that it comprises a ripening step of undergoing a ripening process after the lotus root powder, red pepper powder and the like is added.

Lotus root, Gochujang

Description

Kochujang containing lotus root and its manufacturing method {THICK SOYPASTE MIXED WITH RED PEPPER INCLUDING LOTUS ROOT AND PREPARING THEREOF}

The present invention relates to lotus root kochujang and a method for manufacturing the same, and more particularly, to lotus root breakdown and a method for producing the same, which include lotus root in kochujang to provide useful health ingredients and inherent flavor.

The lotus root (Nelumbo nucifera Gaern) is a perennial herb that is cultivated by using ponds or deep paddy fields. It has many origins, but it is said that Chinese origin and Egyptian origin are particularly prominent.

Introduced in China from India to China around 300 BC, and in ancient times, it was closely related to Buddhism, and mainly used lotus for ornamental purposes.

The main component of this lotus root is carbohydrate, which is rich in vegetable fiber, which stimulates the intestinal wall to activate the intestinal activity, and contains about 2% asparagine and amino acids such as arginine, tyrosine, and triconine. It is rich in lecithin, a phospholipid.

Since the lecithin has an emulsifying power to mix water and oil well, it prevents the deposition of blood and cholesterol in the wall and strengthens the blood vessel wall.

In particular, there is a sticky mucin-like substance inside the lotus root, which is a complex protein combined with sugars to lower cholesterol, protect the stomach wall, and detoxify.

As a recipe using lotus root, such foods are used in Korean diets. In addition, lotus root has been reported to have effects such as hemostatic effect, nicotine detoxification effect, cold, heart disease prevention, sedation to stabilize nerves.

In addition, as consumers' preference for fresh food increases, consumption of fresh vegetables is steadily increasing, and the use of fresh types in convenience forms is increasing in homes and restaurants.

The production method of lotus root tablets, lotus root steamed, lotus root jeonyeon, lotus root porridge using the extract of liquid or powder in the food using such lotus root is proposed, and the raw lotus root skin is finely chopped and dried to make powder, The method of manufacturing beverages has been proposed, and the general method of preparing red pepper paste in civilian is called malt oil for 2 ~ 3 hours in the prepared capacity of water first, filtering the residue in fine bodies, and pouring the malt in glutinous rice. Cut time After cooling the water and squeezed the water squeezed for a long time put the prepared starch syrup and boil malt water so that the brown medium heat. Kochujang is prepared by adding the prepared ingredients (meju powder, red pepper powder, salt, etc.) all at once to the boiled malt water.

Meanwhile, in accordance with the cooking trend of functionalized traditional foods, while maintaining the efficacy as a healthy food in recent years, there is a growing demand for a recipe that can express a new flavor of gochujang.

Therefore, the main object of the present invention is to provide a lotus root kochujang and a method for producing the lotus root containing medicinal components for a long time.

In addition, another object of the present invention is to provide a lotus root kochujang and a method for producing the same that can not preserve the components contained in the lotus root, the moisture is continuously retained inherent flavor and taste of lotus root.

In order to achieve the above object, the present invention is a method for producing kochujang using lotus root, powdered barley rice and boiled a certain amount of water, cooled to 45 to 60 ℃ and then malt powder was released for 30 to 90 minutes and then malt A raw material preparation step of filtering the powder and preparing only malt water; Mixing the barley rice powder and wheat flour in the malt water; A heating step of heating the mixed solution that has undergone the mixing step with a strong fire until the initial boiling point is reached, and then with a low heat until the amount of the mixed liquid is about one third; Lotus root injection step of directly adding the lotus root powder to the mixed solution reduced in amount and cooled to room temperature and then added meju powder, red pepper powder, salt to it; And it provides a method for producing kochujang using lotus root comprising the ripening step of the aging process after the lotus root powder, red pepper powder and the like is added.

In another aspect, the present invention provides a method for producing kochujang using lotus root containing 5 to 10 parts by weight of malt based on water 100 to the malt ratio.

In another aspect, the present invention provides a method for producing kochujang using lotus root containing 40 to 50 parts by weight of barley rice powder, 5 to 10 parts by weight of wheat flour, based on the water.

In another aspect, the present invention provides a method for producing kochujang using lotus root which is a mixture of barley rice powder, flour and malt water are aged at room temperature for 4 to 6 hours.

In another aspect, the present invention provides a method for producing kochujang using lotus root containing 0.2 to 0.3 parts by weight based on the water content of the lotus root powder.

In another aspect, the present invention provides a method for producing kochujang using lotus root containing 5 to 10 parts by weight of meju powder, red pepper powder 30 to 35 parts by weight, salt 30 to 35 parts by weight based on 100 water meju powder, red pepper powder, salt do.

In another aspect, the present invention comprises the step of peeling the lotus root powder after washing the lotus root; Cutting the peeled lotus root; Add vinegar to heated water and boil the lotus root after 4-6 minutes at the time of boiling, then boil it and cook the skin of the lotus root. Before the mucin (mucin), which is present inside the lotus root, dissolves and exits into the broken lotus root Poaching only to a state; And it provides a method for producing kochujang using lotus root further comprising the step of powdering the lotus root.

In addition, the present invention is to remove the lotus root and then quench the lotus root to maintain the aesthetic taste of crunchy crust peel while at the same time drop the viscosity of mucin (mucin) of the lotus root to prevent the leakage of water to the outside of the lotus root It provides a method for producing lotus root kochujang further comprising a quenching step to maintain the content.

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In another aspect, the present invention provides a method for producing lotus root kochujang which is cut into 0.05 ~ 0.15mm.

In addition, in the present invention, the soaking process of lotus root is carried out by heating and soaking lotus root in water to which vinegar is added for 1 to 3 minutes (min), so that mucin (mucin), which is present inside the lotus root, is discharged to the sliced lotus root region. It provides a method of producing lotus root kochujang that only simmers until the beginning.

The present invention also provides lotus root kochujang prepared by the above method.

As described above, the lotus root kochujang of the present invention and a method for manufacturing the same can be easily ingested at home, the lotus root containing the medicinal ingredients and has the effect of creating a new flavor.

In addition, lotus root kochujang of the present invention and the manufacturing method thereof does not destroy the components contained in lotus root during the preparation of kochujang of lotus root, there is an effect that the moisture is continuously preserved and the flavor does not decrease.

Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings. First, in the drawings, the same components or parts are to be noted that the same reference numerals as possible. In describing the present invention, detailed descriptions of related well-known functions or configurations are omitted in order not to obscure the subject matter of the present invention.

As used herein, the terms "about", "substantially", and the like, are used at, or in close proximity to, numerical values when manufacturing and material tolerances inherent in the meanings indicated are intended to aid the understanding of the invention. Accurate or absolute figures are used to assist in the prevention of unfair use by unscrupulous infringers.

1 is a process chart showing a method for producing lotus root kochujang according to an embodiment of the present invention.

Gochujang according to the present invention is mainly based on barley rice. Barley rice is defined below as meaning grains that have been stripped with barley. The barley rice is prepared in the form of barley rice powder after a period of drying.

Meanwhile, after boiling a certain amount of water, the mixture is cooled to about 45 to 60 ° C., and then malt powder is released for 30 to 90 minutes, and the malt powder is filtered to prepare only the malt water (preparation of raw materials). At this time, the ratio of water and malt is preferably 5 to 10 parts by weight of malt based on water 100. In the case of more or less than the above range there is a disadvantage that the viscosity control is difficult.

When the raw material is prepared, barley rice powder and flour are mixed with the malt. Preferably, the malt may be in a form in which solids are completely removed. At this time, the mixing ratio of the barley rice powder and wheat flour is preferably 40 to 50 parts by weight, 5 to 10 parts by weight of wheat flour based on 100 water. Thereafter, the mixture of the powder, flour and malt is aged at room temperature for 4 to 6 hours. (Mixing step)

The mixed solution, which has undergone the mixing step, is subjected to a heating step, which is preferably heated by a strong fire until the initial boiling point is reached, and then by a low heat until the amount of the mixed solution is about 1/3.

After that, immediately add the lotus root powder to the mixed solution of reduced amount, and cool it at room temperature, and then add meju powder, red pepper powder, and salt. (Lotus root addition step) The content of the lotus root powder is 0.2 to 0.3 based on 100 water. Weight part is preferable. If it is added below the range can not feel the flavor as lotus root kochujang, if it exceeds the range there is a disadvantage that the bitter taste is strong with the flavor. In addition, the meju powder, red pepper powder, salt may include 5 to 10 parts by weight of meju powder, red pepper powder 30 to 35 parts by weight, salt based on water 100 to 35 parts by weight, respectively.

Meanwhile, lotus root powder added to lotus root kochujang according to an embodiment of the present invention may be prepared by the process shown in FIG. 2.

Referring to Figure 2, by selecting the good quality lotus root and put it in a container containing water and washing (水洗) to remove the foreign matter on the root of the lotus root and peel the peel of the lotus root.

Subsequently, the peeled lotus root is peeled thinly into a thickness of 0.05 to 0.15 mm. If it is less than the range it is difficult to maintain the shape of the sliced lotus root.

The fine lotus root is immersed after about 4 to 6 minutes at the time of boiling after heating the vinegar-added water, and the mucin (mucin) that is present inside the lotus root is melted by heat, It is only heated up to the point before it leaks. (Desting step) When the fine lotus root is directly injected into the water reaching the boiling point, the mucus mucin may be delayed, resulting in excessive ripening of the lotus root. Therefore, the manufacturing method according to the present invention proposes to add fine lotus root after the elapse of time in the above range. Many experiments of the present inventors were evaluated that the flavor of the final lotus root can be excellent when the lotus root was added after the time of the above range.

Here, when the lotus root is added when the water added with vinegar is boiling, the discharge time of mucin of lotus root is delayed, and the distance is less aesthetic, so it is preferable to add lotus root after 4 to 6 minutes from the time of boiling.

In addition, the heating time of the warming of lotus root in the water added with the vinegar is boiled by heating the lotus root for 1 to 3 minutes (min), the outer shell of the lotus root is ripe, but the same as the sticky thin thread existing inside the lotus root and has its own viscosity The mucin is melted by heat, and is heated to the outside before it starts to escape into the segmented lotus root. this is. The mucin of lotus root has a component of the complex protein combined with the sugar to protect the component having cholesterol lowering action and gastric wall protection and detoxification action.

After the warming process, the lotus root is removed from the water and then quenched to have a sense of aesthetic that the softened outer shell of the lotus root is crispy. This is to protect the intrinsic ingredients and moisture of lotus roots so that the aesthetics of lotus root itself can be maintained. However, the quenching step may be selectively performed.

Thereafter, a process of powdering the cooled lotus root may be performed.

In the red pepper paste manufacturing step again, the lotus root powder, red pepper powder, and the like are subjected to the ripening process. (Maturation step) But before the ripening step, salt can be adjusted by selectively adding more salt.

Kochujang containing lotus root, prepared as above, contains abundant vegetable fiber which is the main ingredient of lotus root, which stimulates the barrier further to activate the intestinal activity and has the effect of lowering the cholesterol level in the body. It can also be used, by making lotus root containing a lot of these supplements made of red pepper paste so that it can be easily ingested at home, it is possible to increase the health of the home. In addition, the bitter flavor is added to stimulate the appetite.

It will be described in more detail through the following examples.

Example 1

* Lotus root powder preparation

500 g of lotus root, which had been sliced to a thickness of 1 mm, was added to 150 ml of water after 5 minutes at the time of boiling water with 15 ml of vinegar added, soaked for 1 minute and 40 seconds, and then quenched and powdered.

* Red pepper paste manufacturing

After boiling about 65L of water and maintaining at 50 ° C., 1.5Kg of malt powder was added to the water for 1 hour, and then the solid content was removed to prepare malt. Then, 7Kg of barley rice powder and 1.5Kg of flour were added to the malt. Aged for about 4 hours. Thereafter, the mixture was heated until the total capacity was about one third, and then the 180 g of the lotus root powder was added thereto, and then cooled at room temperature. Then, the mixed solution was aged by mixing 1.6 Kg of meju powder, 5.3 Kg of red pepper powder, and 4.5 Kg of salt.

Flavor Rating

15 lotus root cultivation and lotus root culinary experts were selected to evaluate the appearance, taste, smell, texture, overall preference for Example 1.

The evaluation results are shown in Table 1 below.

division Exterior Taste (degree of bitterness) smell Texture Overall preference Example 1 4.0 4.5 4.2 4.3 4.4

* Averaged 13 data points after limiting the maximum and minimum values.

1 point | piece: Not at all.

3 points | pieces: Normal.

5 points: Very much.

As can be seen from the above results, lotus root kochujang according to the present invention has an excellent evaluation in that the lotus root texture is expressed in a bitter taste and stimulates appetite.

The present invention described above is not limited to the above-described embodiment and the accompanying drawings, and various substitutions, modifications, and changes are possible within the scope without departing from the technical spirit of the present invention. It will be evident to those who have the knowledge of.

1 is a manufacturing process of lotus root kochujang according to an embodiment of the present invention.

Figure 2 is a manufacturing process of the lotus root powder according to an embodiment of the present invention.

Claims (12)

In the kochujang manufacturing method using lotus root, Powdering barley and boiling a certain amount of water, and then cooled to 45 to 60 ° C., and then malt powder is released for 30 to 90 minutes, and the malt powder is filtered to prepare only raw malt water; Mixing the barley rice powder and wheat flour in the malt water; A heating step of heating the mixed solution that has undergone the mixing step with a strong fire until the initial boiling point is reached, and then with a low heat until the amount of the mixed liquid is about one third; The lotus root powder is immediately added to the mixed solution reduced in amount and cooled at room temperature, and then meju powder, red pepper powder, and salt are added thereto. The lotus root powder is washed with the lotus root, and then peeled off, the peeled lotus root. Step of slicing, add vinegar to the heated water, and after 4-6 minutes at the time of boiling, soak the lotus root and boil it to cook the outer skin of the lotus root, and the mucin (mucin), a sticky mucus existing inside the lotus root, sliced lotus root Lotus root injection step produced through the step of only poaching up to the state before exiting the site and the powdered lotus root; And The method of manufacturing kochujang using lotus root, characterized in that it comprises a ripening step of undergoing a ripening process after the lotus root powder, red pepper powder, etc. is added. The method of claim 1, The ratio of the water and the malt is a method for producing kochujang using lotus root, characterized in that containing 5 to 10 parts by weight of malt based on water 100. The method of claim 1, The mixing ratio of the barley rice powder and flour is based on water 100 barley rice powder 40 to 50 parts by weight, wheat flour 5 to 10 parts by weight of the production method of kochujang using lotus root. The method of claim 1, The barley rice powder, flour and malt is mixed solution of the red pepper paste using a lotus root, characterized in that aged for 4 to 6 hours at room temperature. The method of claim 1, The content of the lotus root powder is 0.2 to 0.3 parts by weight based on water 100 The method for producing kochujang using lotus root. The method of claim 1, The meju powder, red pepper powder, salt is 5 to 10 parts by weight of meju powder, red pepper powder 30 to 35 parts by weight, salt 30 to 35 parts by weight based on 100 water, respectively. delete The method of claim 1, After the poaching process, the lotus root is taken out and quenched to maintain the aesthetic taste of the crust of the lotus root, while at the same time dropping the viscosity of mucin (mucin) of the lotus root to prevent leakage to the outside while maintaining the moisture content of the lotus root The method for producing lotus root kochujang further comprising a quenching step. delete The method of claim 1, The lotus root is a method of producing lotus root kochujang, characterized in that the finely cut to 0.05 to 0.15mm. The method of claim 1, The soaking process of lotus root is carried out by heating and soaking lotus root in water to which vinegar is added for 1 to 3 minutes (min), until only when mucin (mucin), which is present in the lotus root, begins to be discharged into the broken lotus root region. A method of producing lotus root kochujang, characterized by poaching. Lotus root kochujang prepared by the method according to any one of claims 1, 2, 3, 4, 5, 6, 8, 10, and 11.

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