KR100935119B1 - The use of paprica hot pepper paste japanese apricot syrup codonopsis lanceolata peper paste manufacture method - Google Patents
The use of paprica hot pepper paste japanese apricot syrup codonopsis lanceolata peper paste manufacture method Download PDFInfo
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 15
- 235000002568 Capsicum frutescens Nutrition 0.000 title abstract description 6
- 239000006188 syrup Substances 0.000 title abstract description 6
- 235000020357 syrup Nutrition 0.000 title abstract description 6
- 240000008574 Capsicum frutescens Species 0.000 title abstract 5
- 241000756943 Codonopsis Species 0.000 title abstract 5
- 244000018795 Prunus mume Species 0.000 title abstract 5
- 235000011158 Prunus mume Nutrition 0.000 title abstract 5
- 238000000034 method Methods 0.000 title description 2
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 68
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 68
- 239000001511 capsicum annuum Substances 0.000 claims abstract description 39
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- 235000019606 astringent taste Nutrition 0.000 claims abstract description 7
- 235000019658 bitter taste Nutrition 0.000 claims abstract description 7
- 238000001035 drying Methods 0.000 claims abstract description 7
- 238000005406 washing Methods 0.000 claims abstract description 4
- 235000007862 Capsicum baccatum Nutrition 0.000 claims description 29
- 239000001728 capsicum frutescens Substances 0.000 claims description 29
- 235000021110 pickles Nutrition 0.000 claims description 29
- 235000002566 Capsicum Nutrition 0.000 claims description 21
- 239000006002 Pepper Substances 0.000 claims description 21
- 241000722363 Piper Species 0.000 claims description 21
- 235000016761 Piper aduncum Nutrition 0.000 claims description 21
- 235000017804 Piper guineense Nutrition 0.000 claims description 21
- 235000008184 Piper nigrum Nutrition 0.000 claims description 21
- 239000000843 powder Substances 0.000 claims description 19
- 241000272525 Anas platyrhynchos Species 0.000 claims description 5
- 240000007594 Oryza sativa Species 0.000 claims description 5
- 235000007164 Oryza sativa Nutrition 0.000 claims description 5
- 235000020098 plum wine Nutrition 0.000 claims description 5
- 235000009566 rice Nutrition 0.000 claims description 5
- 239000012267 brine Substances 0.000 claims description 4
- 239000002781 deodorant agent Substances 0.000 claims description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 4
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 3
- 230000032683 aging Effects 0.000 abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 4
- 241001098499 Lanceolata Species 0.000 abstract 5
- 238000010009 beating Methods 0.000 abstract 1
- 238000007598 dipping method Methods 0.000 abstract 1
- 235000019640 taste Nutrition 0.000 description 7
- 239000000203 mixture Substances 0.000 description 5
- 230000005070 ripening Effects 0.000 description 5
- 235000000346 sugar Nutrition 0.000 description 4
- 235000021018 plums Nutrition 0.000 description 3
- 235000019654 spicy taste Nutrition 0.000 description 3
- 240000002234 Allium sativum Species 0.000 description 2
- 240000008067 Cucumis sativus Species 0.000 description 2
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 235000004611 garlic Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000019629 palatability Nutrition 0.000 description 2
- 230000035943 smell Effects 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 235000013555 soy sauce Nutrition 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 241000219112 Cucumis Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- 235000009849 Cucumis sativus Nutrition 0.000 description 1
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 description 1
- 244000294411 Mirabilis expansa Species 0.000 description 1
- 235000015429 Mirabilis expansa Nutrition 0.000 description 1
- 244000088415 Raphanus sativus Species 0.000 description 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 244000061458 Solanum melongena Species 0.000 description 1
- 235000002597 Solanum melongena Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000000881 depressing effect Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 235000013536 miso Nutrition 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 235000013324 preserved food Nutrition 0.000 description 1
- 235000019643 salty taste Nutrition 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 235000012046 side dish Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 235000019583 umami taste Nutrition 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/70—Germinated pulse products, e.g. from soy bean sprouts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/23—Removal of unwanted matter, e.g. deodorisation or detoxification by extraction with solvents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
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Abstract
Description
본 발명은 파프리카고추장을 이용한 매실청 더덕장아찌 제조방법에 관한 것으로, 특히 일반 고추장에 비해 매운맛이 덜하고 단맛이 있는 파프리카고추장을 이용한 더덕장아찌이나, 매운맛이 약해 이취감이 강해지고 백태가 나타나는 문제점을 해결하면서, 숙성기간을 단축시키며, 저장성을 강화시킨 파프리카고추장을 이용한 매실청 더덕장아찌 제조방법을 제공하고자 하는 것이다.The present invention relates to a method of manufacturing plum plum deodeok pickles using paprika pepper paste, especially the deodorant pickles using paprika pepper paste with less spicy and sweeter than normal red pepper paste, the spicy taste is weak and the smell is stronger and white While solving, to shorten the maturation period, and to improve the shelf life, to provide a manufacturing method of the plum plum deodeok pickles using paprika gochujang.
일반적으로 장아찌는 오래 두고서 언제나 손쉽게 내어 먹을 수 있고 입맛을 돋우기 위해 채소를 소금이나 간장에 절여 묵힌 저장식품이다. 우리나라는 계절의 구별이 뚜렷한 기후적 배경과 지역적·풍토적 다양성으로 인해 많은 저장식품이 발달하였다.In general, pickles are easily stored for a long time and can be easily eaten and stored in salt or soy sauce. In Korea, many preserved foods have developed due to the distinctive climate and regional and climate diversity.
계절에 따라 기온 차가 심하여 채소의 생산이 제한되므로 장아찌는 연중 수시공급을 위해서 제철에 저장하여 제철이 아닌 때에도 손쉽게 내어 먹을 수 있고 입맛을 돋우기 때문에 예로부터 그 기호도가 높았던 음식이다. Since the temperature difference is severe depending on the season, the production of vegetables is limited, so pickles are stored in season for occasional supply throughout the year and can be easily eaten even when it is not in season.
만드는 방법에는 채소를 간장이나 소금에 절여서 만드는 방법과 고추장이나 된장에 박아서 만드는 방법이 있으며 식초나 설탕·참기름 등으로 양념하기도 한다. 재료로는 마늘·깻잎·참외·무·마늘종·오이·고춧잎·가지·더덕 등이 있다. You can make vegetables by soaking them in soy sauce or salt, or by putting them in red pepper paste or miso and seasoning with vinegar, sugar or sesame oil. Ingredients include garlic, sesame leaf, melon, radish, garlic seed, cucumber, red pepper leaf, eggplant, and deodeok.
이 밖에 임시로 장아찌의 맛을 내는 오이통장과·속대장과 등도 있으나 오래 두고 먹을 수는 없다.In addition, there are cucumbers and red pepper pastes that temporarily taste pickles, but you can't eat them for a long time.
전통 더덕장아찌의 일반적인 맛은 더덕을 1차로 고추장에 넣어 3개월 정도 숙성한 후, 다시 새 고추장에 넣어 다시 6개월 이상 숙성시키기 때문에 색깔이 어둡고, 장맛과 같은 이취가 있으며 짠맛이 강한 밑반찬의 역활을 하는 장아찌의 맛을 지니게 된다.The general taste of traditional deodeok pickles is that they are first aged in red pepper paste and aged for 3 months, and then put in red pepper paste to ripen for 6 months or more, so the color is dark, smells like jang, and has a strong salty side dish. It has a taste of pickles.
그러나 현대인의 입맛을 고려한 더덕장아찌는 고추장에 설탕과 물엿을 가미한 관계로 전통고추장의 맛보다는 단맛은 강하고 짠맛은 덜하면서 윤기가 있고 외관이 아름다운 것을 선호하고 있다.However, due to the taste of modern people, deodeok pickles are made with red pepper paste and sugar and starch syrup, so they are more sweet and less salty than traditional red pepper paste.
그러나 일반적인 장아찌의 숙성기간은 1년 정도가 지나야 감칠맛이 나고 질감이 좋아지기 때문에 더덕장아찌를 만드는데 어려움이 있다.However, it is difficult to make deodeok pickles since the ripe pickling period of the pickles is about one year later, and it has a rich taste and texture.
본 발명은 상기와 같은 문제점을 감안하여 더덕장아찌의 색깔을 부드럽고 밝게 하면서, 매운맛을 낮추면서 저장성을 주는 방법의 하나로 파프리카고추장을 이용한 매실청 더덕장아찌를 제공하고자 하는 것이다.The present invention, in view of the above problems to soften and brighten the color of deodeok pickles, to provide a shelf life while lowering the spicy taste to provide plum plum Deodeok pickles using paprika pepper.
또한, 일반적으로 일반적인 더덕장아찌의 숙성기간은 1년 정도가 지나야 감칠맛이 나고 질감이 좋아지는 문제점을 감안하여, 일반적으로 고추장에 넣어 1차 숙성을 3개월 이상 하는 것을 매실청을 이용해 매실청이 고추장보다 더덕에 흡수되는 속도가 빠른 성질을 이용 그 기간을 단축하고 질감을 아삭거리게 하는 것이다.In addition, in general, the ripening period of the general deodeok pickles is about 1 year after taking into account the problem that the taste and texture is good, generally put in the red pepper paste more than 3 months of the first ripening plum plums more depressing than red pepper paste It is a quick-absorbing nature that shortens the duration and makes the texture crispy.
또, 2차 숙성은 파프리카고추장에 넣어 이미 매실청에 의해 숙성되어 아삭한 질감을 지닌 더덕을 고추장에 넣어 흡수기간을 단축시켜 아삭하면서도 질기지 않은 더덕장아찌를 얻고자 하는 것이다.In addition, the second aging is put in paprika gochujang is already aged by plum plums to add a crispy deodeok in red pepper paste to shorten the absorption period to obtain a crispy but chewy deodeok pickles.
상기와 같은 과제를 해결하기 위해 생더덕, 파프리카고추장,매실청,소금을 이용하여 더덕장아찌를 제조함에 있어서, 본 발명에서는 In order to solve the above problems in the production of deodeok pickles using raw duck, paprika gochujang, plum blue, salt, in the present invention,
생더덕 10중량부를 씻어서 돌리면서 뜯어내듯 껍질을 벗겨 방망이로 가볍게 두들겨 놓는 제1단계;Washing and turning 10 parts by weight, peeling off as if torn off and peeling lightly with a bat;
0.02중량부의 소금으로 만든 2% 소금물에 제1단계에서 준비된 더덕을 6시간 동안 우려 쓴맛과 떫은맛을 우려내는 제2단계;A second step of worrying about the bitterness and astringent taste of deodeok prepared in the first step for 6 hours in 2% brine made of 0.02 parts by weight of salt;
쓴맛과 떫은맛이 빠진 더덕을 채반에 건져내 꾸득꾸득해 질 때까지 건조하는 제3단계;A third step of drying the deodorant with bitterness and astringent taste on the rice tray and drying it until it becomes convincing;
건조된 더덕을 6중량부의 매실청에 1개월간 침지하는 제4단계;A fourth step of immersing the dried deodeok in 6 parts by weight of plum wine for 1 month;
매실청에서 건져서 즙을 짜고 고춧가루 대비 파프리카가루의 혼합비율이 중량대비 100:15인 파프리카고추장 6중량부에 버무려 더덕이 보이지 않게 고루 덮어 6개월간 숙성하는 최종 제5단계를 거쳐 완성하는 파프리카고추장을 이용한 매실청 더덕장아찌 제조방법을 제공하도록 하였다.Using the paprika pepper, which is finished in the final step 5 after squeezing juice from the plum office and mixing it with 6 parts by weight of paprika pepper with a mixture ratio of red pepper powder to pepper powder to 100 parts by weight. To provide a manufacturing method of pickled plum pickled plum.
본 발명에 따른 파프리카고추장을 이용한 매실청 더덕장아찌는 1차로 고추장에서 3개월간 숙성시킨 후, 새 고추장에서 6개월간 2차 숙성시키는 종전 더덕장아찌 제조방법에 비해, 매실청에서 1개월간 침지하는 숙성으로 기존에 비해 2개월의 숙성기간을 단축하는 효과를 가져왔고, 2차 숙성도 고춧가루 대비 파프리카가루의 혼합비율이 중량대비 100:15인 파프리카고추장에 버무려 숙성함으로써,더덕장아찌의 색깔이 부드럽고 밝으면서도 매운맛을 낮추고, 저장성은 물론 아삭한 질감이 있어 기호도를 높일 수 있게 한 유용한 발명을 제공하도록 하였다.The plum plum Deodeokjangchi using paprika pepper paste according to the present invention is first aged for 3 months in red pepper paste, and then aged for 6 months in a new kochujang, compared to the previous method of manufacturing deodeok pickles for 2 months. Compared with the red pepper powder, the ripening period of two months was shortened, and the second fermentation also mixed with red pepper powder of paprika powder with the ratio of paprika powder compared to the red pepper powder was 100: 15, and the color of the dried pickles was soft and spicy. It provides a useful invention that lowers, saves, and has a crisp texture to increase palatability.
상기와 같은 점을 감안하여, 파프리카고추장을 이용한 매실청 더덕장아찌 제조방법을 첨부도면에 의하여 알아보면 다음과 같다.In view of the above points, the method of manufacturing plum duck deodeok pickles using paprika gochujang by looking at the accompanying drawings as follows.
[실시예 1]Example 1
(1)재료(1) materials
생더덕 10kg, 파프리카고추장 6kg,매실청 6kg,소금 200g을 준비하였다.Saengdeokdeok 10kg, paprika pepper 6kg, plum chungcheong 6kg, salt 200g was prepared.
(2)준비과정(2) Preparation
파프리카고추장의 사용 재료는 모두 화순산으로 이양산 고춧가루와 찹쌀, 도곡산 파프리카, 메주가루, 엿기름 및 비금산 천일염을 사용하였다.The paprika pepper paste was made from Hwasunsan, which used red pepper powder, glutinous rice, Dogoksan paprika, meju powder, malt and bigeum salt.
고추는 건조 태양초를 분말화하였고, 파프리카는 비닐하우스에서 4일간 건조하였다. 건조된 파프리카만으로는 분말화 시키기 어려워 50% 건조 고추와 50% 건조 파프리카를 혼합하여 아래와 같은 레시피로 파프리카 고추장을 준비하였다.Red pepper was powdered with dry sun, and paprika was dried for 4 days in a plastic house. The dried paprika is hard to be powdered, so 50% dried pepper and 50% dried paprika were mixed to prepare paprika pepper paste with the following recipe.
매실청은 청매실을 깨끗이 씻어 물기를 적당히 뺀 후 매실과 설탕을 1:1.4 비율로 준비하여 큰 양푼에서 버무려 하룻밤을 재운 후 항아리에 담아, 창호지로 입구를 덮고 발효가 시작되어 가스가 올라오면 가끔 저어주어 가라앉은 설탕과 매실이 잘 혼합되게 한다. 3개월 정도 지나 과즙이 충분히 우러나오면 과육을 분리한 매실청을 준비한다.Wash plums clean, drain the water, and drain the water properly. Prepare plum and sugar in a ratio of 1: 1.4, soak in a large brew and simmer overnight. Put in a jar, cover the entrance with a window, and stir occasionally when the gas rises. Give them a good mix of the submerged sugar and plum. After about three months, when the juice is enough, prepare a plum-plum separated from the flesh.
(3)제조방법(3) Manufacturing method
생더덕 10 중량부를 씻어서 돌리면서 뜯어내듯 껍질을 벗겨 방망이로 가볍게 두들겨 놓는 제1단계;Washing and turning 10 parts by weight, peeling off as if torn off and peeling lightly with a bat;
0.02 중량부의 소금으로 만든 2% 소금물에 제1단계에서 준비된 더덕을 6시간 동안 우려 쓴맛과 떫은맛을 우려내는 제2단계;A second step of worrying about the bitterness and astringent taste of deodeok prepared in the first step for 6 hours in 2% brine made of 0.02 parts by weight of salt;
쓴맛과 떫은맛이 빠진 더덕을 채반에 건져내 꾸득꾸득해 질 때까지 건조하는 제3단계;A third step of drying the deodorant with bitterness and astringent taste on the rice tray and drying it until it becomes convincing;
건조된 더덕을 6중량부의 매실청에 1개월간 침지하는 제4단계;A fourth step of immersing the dried deodeok in 6 parts by weight of plum wine for 1 month;
매실청에서 건져서 즙을 짜고 고춧가루 대비 파프리카가루의 혼합비율이 중량대비 100:15인 파프리카고추장 6중량부에 버무려 더덕이 보이지 않게 고루 덮어 6개월간 숙성하는 최종 제5단계로 이루어진다.The final fifth step is to squeeze juice from the plum and squeeze it and mix it with 6 parts by weight of paprika pepper paste with 100: 15 weight ratio of red pepper powder to ripen for 6 months.
[실시예 2]Example 2
실시예 1의 대조군으로 실시예 1의 제1단계 내지 제3단계를 수행한 후, 파프리카가 전혀 첨가되지 않은 일반 고추장에 버무려 6개월간 숙성한 더덕장아찌를 준비하였다.After performing the first step to the third step of Example 1 as a control of Example 1, to prepare the deodeok pickles aged for 6 months, soaked in a general gochujang without any paprika.
[실시예 3]Example 3
실시예 1의 대조군으로 실시예 1의 제1단계 내지 제4단계를 수행한 후, 일반 고추장에 버무려 6개월간 숙성한 더덕장아찌를 준비하였다. After performing the first step to the fourth step of Example 1 as a control of Example 1, to prepare the deodeok pickles ripened for 6 months by soaking in general gochujang.
[실시예 4]Example 4
실시예 1의 대조군으로 실시예 1의 제1단계 내지 제3단계를 수행한 후, 고춧가루 대비 파프리카가루의 혼합비율이 중량대비 100:15인 파프리카고추장 6중량부 에 버무려 6개월간 숙성한 더덕장아찌를 준비하였다.After performing the first step to the third step of Example 1 as a control of Example 1, and then mixed with 6 parts by weight of paprika pepper with a mixture ratio of paprika powder to pepper powder of 100: 15 weight 6 pounds aged Deokjangjang Ready.
본 발명에 따른 관능적 특성평가는 성인 30명을 패널로 선정해, 5점 척도에 따른 기호도를 측정한 결과 아래 표 2와 같았다.According to the sensory characteristics evaluation according to the present invention, 30 adults were selected as a panel, and the result of measuring palatability according to the 5-point scale was shown in Table 2 below.
상기 표 2와 같이, 본 발명에 따른 파프리카고추장을 이용한 매실청 더덕장아찌와 대조군으로 제조된 더덕장아찌를 분석한 결과, 색감은 본 발명 실시예 1과, 실시예 4와 같이,파프리카 무첨가 고추장에 의한 더덕장아찌에 비해 고춧가루 대비 파프리카가루의 혼합비율이 중량대비 100:15인 파프리카고추장 6중량부에 버무려 6개월간 숙성한 더덕장아찌의 색감이 좋은 점수를 받았으며, 단맛의 경우에는 매실청에 1차 30일간 침지한 본 발명 실시예 1과 실시예 3이 매실청의 단맛 때문에 높은 점수를 나타냈다.As shown in Table 2, as a result of the analysis of Deodeok pickles prepared with a control of plum plum Deodeok pickles using a paprika pepper according to the present invention, as shown in Examples 1 and 4 of the present invention, paprika-free red pepper paste The color of the red pepper paste ripened for 6 months was mixed with 6 parts by weight of paprika pepper with the mixture ratio of red pepper powder to red pepper powder compared to the red pepper paste. The immersed Example 1 and Example 3 showed high scores because of the sweetness of plum blue.
이취는 고추장에 숙성되는 기간이 길면 장맛과 짠맛이 스며들어 좋지 않으나 매실청을 이용한 장아찌는 그러한 문제를 해결할 수 있었다.The long period of ripening in red pepper paste is not good because of its long taste and salty taste.
외관과 단맛, 질감, 종합기호도에 있어서 실시예 1에 따라 제조된 파프리카고추장을 이용한 매실청 더덕장아찌가 높은 점수를 나타냈다.The appearance and sweetness, texture, and general symbol of the plum plum red duck pickles using paprika pepper prepared according to Example 1 showed a high score.
상기와 같이 본 발명에 따른 파프리카고추장을 이용한 매실청 더덕장아찌가 일반고추장에 담은 더덕장아찌에 비해 매운맛이 덜하고, 외관과 질감이 뛰어난 관능적 특징이 있음을 알 수 있었다.As described above, it was found that the plum plum Deodeok pickles using paprika pepper paste according to the present invention have a less spicy taste, superior appearance and texture than the dried duck pickles in general red pepper paste.
매실청에 1차로 숙성함으로써 기존 1차 숙성기간을 3개월에서 1개월로 2개월을 단축한 것으로, 매실청이 고추장보다 더덕에 흡수되는 속도가 빠른 성질을 이용그 기간을 단축하고 질감을 아삭거리게 하는 것이다.The first ripening period of the plum was reduced to 2 months from 3 months to 1 month by aging it first.It is faster to absorb plum than red pepper paste. will be.
또, 2차 숙성은 파프리카고추장에 넣어 이미 매실청에 의해 숙성되어 아삭한 질감을 지닌 더덕을 파프리카고추장에 넣어 색깔도 밝으면서 흡수기간을 단축시켜 아삭하면서도 질기지 않은 더덕장아찌를 얻어 기호도를 높일 수 있도록 한 유용한 발명인 것이다. In addition, the secondary aging is put in paprika gochujang and aged by the plum wine to add a crispy texture to the paprika gochujang to brighten the color and shorten the absorption period to get crispy and tough chewy pickles. It is one useful invention.
도 1은 본 발명의 제조공정도1 is a manufacturing process diagram of the present invention
도 2는 본 발명에 따른 도면 대용 제조공정 사진으로, 나열순서대로 생더덕껍질을 벗기고 가볍게 두들기는 공정과;2% 소금물에 6시간 우려내는 공정과;건져내 채반에 건조하는 공정과;매실청에 1개월간 침지하는 공정과; 파프리카고추장에 버무는 공정과; 6개월간 숙성시키는 공정을 나타낸 것이다.Figure 2 is a drawing substitute manufacturing process photo in accordance with the present invention, peeling off and patted in the order of the order; and a step of boiling for 6 hours in 2% brine; Immersion for 1 month; Process to soak with paprika pepper; It shows the process of aging for 6 months.
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| KR100554666B1 (en) | 2002-07-11 | 2006-02-24 | 한완석 | method for production of zangachi |
| KR100636872B1 (en) | 2005-05-31 | 2006-10-19 | 심은 | a hot pepper paste by paprika and the manufacture method |
| KR100830693B1 (en) | 2007-03-19 | 2008-05-19 | 김명선 | Manufacturing method for deoduk-kochujang pickle using red pepper sauce & codonopsis lanceolata |
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| KR100554666B1 (en) | 2002-07-11 | 2006-02-24 | 한완석 | method for production of zangachi |
| KR100636872B1 (en) | 2005-05-31 | 2006-10-19 | 심은 | a hot pepper paste by paprika and the manufacture method |
| KR100830693B1 (en) | 2007-03-19 | 2008-05-19 | 김명선 | Manufacturing method for deoduk-kochujang pickle using red pepper sauce & codonopsis lanceolata |
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| KR20180064718A (en) * | 2016-12-06 | 2018-06-15 | 구수담 영농조합법인 | Manufacture method of Codonopsis lanceolata roasted with seasonings |
| KR101892605B1 (en) | 2016-12-06 | 2018-08-28 | 구수담 영농조합법인 | Manufacture method of Codonopsis lanceolata roasted with seasonings |
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