KR100931970B1 - Manufacturing method of red ginseng honey gochujang - Google Patents

Abstract

The present invention relates to a method for manufacturing red ginseng honey pepper paste added with red ginseng powder, red ginseng cut to a length of 3 mm to 5 mm, and honey, and further flavored, flavored and nutritious ingredients added to conventional gochujang. .

Description

Manufacturing method of red ginseng honey kochujang {omitted}

The present invention is gelatinized starch and then crystallized starch in koji (koji) to make a dough, and then mixed with red pepper powder and roasted sun-dried salt to add red ginseng powder and red ginseng cut into 3mm ~ 5mm length And it relates to a method for producing red ginseng honey pepper paste to produce red pepper paste by aging by adding honey.

In the conventional method of preparing red pepper paste, red peppers and salts are mixed with red peppers and salts, and then aged. Kochujang can be obtained, and the contents of the earlier application include kochujang ripening method that promotes saccharification using various enzymes as in the old patent publications 82-1864, 66-833, and 67-120. .
Originally, Kochujang is Korea's unique food and it is loved by all ages. It is currently required to develop foods with various levels of taste and nutrition.

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Conventional Kochujang preparation method was to gelatinize the starch, such as rice or barley, and then saccharified using koji (koji), the red ginseng honey red pepper paste of the present invention is mixed with red pepper powder and roasted sun salt in the starch obtained in the traditional kochujang preparation method Then, add red ginseng powder and red ginseng cut into 3 ~ 5mm length, and add honey to ripen them to make red pepper paste with nutrition and functionality of red ginseng and honey. The present invention relates to a method of preparing red ginseng honey pepper paste with flavor.

The present invention is to make a dough by gelatinizing glutinous rice powder, add soybean meju powder, decompose saccharification and protein, mix red pepper powder and roasted sun-dried salt, red ginseng powder and red ginseng cut into 3mm ~ 5mm length Red ginseng honey Kochujang prepared by mixing with honey and red ginseng and honey at the same time as a raw material of red pepper paste has the technical characteristics to add taste, flavor and nutritional ingredients.
In addition, to prepare the red ginseng honey pepper paste reflecting the interests of modern people by adding peanut powder to add a savory taste in the manufacturing process of the red ginseng honey pepper paste and licorice powder to add the taste and the function of licorice. It is for. In order to produce the taste, aroma and nutrition of the red ginseng component in the manufacturing process of the red ginseng honey pepper paste, red ginseng and red ginseng cut into 3 mm to 5 mm lengths are used.

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Among the raw materials of the red ginseng honey pepper paste of the present invention, honey and licorice are intended to provide natural sweetness and nutrition of honey and to improve the color and gloss of red pepper paste, and peanut powder gives a delicious taste.
In addition, the red ginseng powder adds the taste and aroma of red ginseng, and the red ginseng cut to a length of 3 mm to 5 mm is chewed to suit the taste so that the taste and ingredients of the red ginseng are sufficiently enhanced during the ripening process.

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The process of this invention is as follows.
1st process
Soak raw glutinous rice in water for 5-6 hours, drain the water and grind with a conventional grinder to prepare 30kg of glutinous rice flour.
2nd process
The glutinous rice flour is kneaded to make a 7cm long rice cake, and the rice cake is put into boiling water and then luxury enough to cool down to about 75 ℃, and then mixed with soybean meju powder and glutinous rice flour dough, each 30kg, for 3-4 hours at about 60 ℃. During glycosylation and proteolysis.
3rd process
5-6% of red pepper powder, 10% of roasted natural salt, 0.5-0.8% of red ginseng powder, 1% of red ginseng ginseng, 1% -2 of honey %, Peanut powder 1-5%, licorice powder 0.2% are mixed and stirred, put into jars and aged for 1 to 12 months at a temperature of 30 ° C to 10 ° C.

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Claims (1)

A first step of preparing glutinous rice flour 30 kg by dipping glutinous rice in water for 5 to 6 hours, then draining the water and grinding it with a grinder; 30 kg of glutinous rice flour of the first step is kneaded to make a rice cake of 7cm length, put it in boiling water and make it luxurious, cool it to about 75 ℃, mix soybean flour and 30kg of glutinous rice flour dough at 60 ℃ A second step of glycosylation and proteolysis for 3 to 4 hours; In the second step, the soybean flour and glutinous rice flour dough were mixed and saccharified and proteolyzed, and red pepper powder 5-6%, roasted sun salt 10%, red ginseng powder 0.5-0.8%, and 3mm-5mm 3% of red ginseng cut to length, 1% of ginseng, 1 ~ 2% of honey, 1 ~ 5% of peanut powder, 0.2% of licorice powder, mixed and stirred in a jar and aged for 1 ~ 12 months at 30 ℃ ~ 10 ℃ Red ginseng honey red pepper paste manufacturing method characterized in that consisting of a process.