KR100997845B1 - The method for making the hot pepper paste including a plum - Google Patents

Abstract

The present invention relates to plum kochujang and a method for manufacturing the same, and more particularly, by replacing salts generally added to conventional kochujang with bamboo salt and anchovy milk, Na contained in conventional salt may cause various diseases. In addition to providing unprecedented red pepper paste, it is possible to produce a large amount of healthy kochujang in a relatively short period of time by regulating the liver of red pepper paste and promoting ripening by using naturally fermented anchovy milk. Due to various organic acids of not only has a sour and savory taste, citric acid contained in the plum acts as a natural preservative and relates to a plum kochujang and a method for producing the same do not need to add a preservative.

According to the present invention, first, by replacing the Na of the salt contained in the red pepper paste with a K component, it is possible to reduce the possibility of the cancer, hypertension, stroke, etc. caused by the Na of the conventional salt, which is very beneficial for the improvement of public health Second, it is possible to control the liver of kochujang with anchovy liquid milk fermented naturally with bamboo salt, and to promote the ripening of kochujang by the mechanism of primary fermented anchovy liquid milk. Third, not only has a sour and savory taste due to the various organic acids unique to plum sauce, but also citric acid contained in plums acts as a natural preservative, so there is no need to add an additional preservative, and the efficacy of plum By providing antibacterial, anti-allergic, high blood pressure, diabetes, diarrhea, constipation, etc. can provide excellent red pepper paste.

Plum red pepper paste, bamboo salt, anchovy liquid milk, bamboo salt plum red pepper paste

Description

The method for making the hot pepper paste including a plum}

The present invention relates to a method of manufacturing plum kochujang, and more particularly, by replacing salt generally added to conventional kochujang with bamboo salt and anchovy milk, there is no Na component contained in conventional salt that can cause various diseases. In addition to providing red pepper paste, it is possible to produce a large amount of healthy kochujang within a relatively short period of time by regulating the liver of red pepper paste and promoting ripening by using naturally fermented anchovy liquid milk. Not only has a sour and savory taste due to various organic acids, citric acid contained in the plum serves as a natural preservative and relates to a method of producing plum kochujang do not need to add a separate preservative.

In general, salt is the most commonly consumed seasoning used in the cooking of almost all foods to affect shelf life and flavor or as table salt. There are various kinds of salts. According to KS standard, if you use the specification of refined salt, salt is divided into sun salt and refined salt, and refined salt is classified into mechanical salt and processed salt. Solar salt is a salt crystal obtained by collecting seawater from the west coast and evaporating moisture by solar heat and wind. Recently, sea salt (fresh salt) comes out of sea water and bitter salt water, which means that the sea salt on the west coast is crushed, washed with water to remove impurities and water, and then centrifuged. On the other hand, highly purified mechanical salts are mechanically mass-produced with salt (reagent NaCl and Hanjugeum) extracted with sodium chloride only by using seawater and using ion exchange membranes. In recent years, processed salts commonly used in the market are commonly processed by heating process. Natural salts are baked twice in a ceramic reactor at a high temperature of 800 ° C. or higher to remove impurities, water, and harmful components (baked salt) and higher temperatures. It is baked three times at high temperature over 1300 ℃.

Such salts are one of the important minerals that keep the nerves and muscles excited while physiologically balancing acid and alkali. However, it is known that ingestion of salty foods and salted foods may cause gastric cancer and stroke, and salt is known to help cancer development. The mechanism behind the role of NaCl in carcinogenesis is that NCl acts as a highly permeable surfactant and is a mediator of carcinogens, resulting in N-methyl-N'-nitro-N-nitrosoguanidine (N-methyl-N'-nitro). Carcinogens, such as -N-nitrosoguanidine (MNNG), increase the effective concentration in target cells by increasing the penetration into the mucosa. In addition, NaCl is involved in cell proliferation, and the mechanism of cell proliferation is suggested. First, cell proliferation is promoted by cytotoxicity of NaCl. High concentration of NaCl destroys stomach mucosal cells uniformly. Continued damage to the mucous membranes to multiply the cells. Second, salt affects lipid peroxidation in gastric mucosa and is involved in cell proliferation. After 5 weeks of dietary supplementation with 2-4% NaCl, mucosal cells proliferated as lipid peroxidation increased in the spraying area of the stomach, and Takahashi et al. Reported that NaCl induced lipid peroxidation in target tissues in gastric mucosa and urine. Malondialdehyde (MDA) was reported to increase with increasing NaCl concentration. And thirdly, salt increases ODC (ornithine decarboxylase) activity. High concentrations of NaCl are known to increase ODC activity of gastrointestinal mucosa, resulting in increased DNA synthesis.

On the other hand, the oxidation-promoting effect of NaCl in food promotes lipid oxidation when added to salt-free meat, causing loss of flavor and color. However, Rhee et al. Reported that the substitution of NaCl with KCl reduced the promotion of lipid oxidation by salts. NaCl and MgCl2 rancid both raw and cooked samples, whereas KCl increased rancid only in raw meat. Therefore, replacing NaCl with KCl was the most effective in reducing the rancidity of the sample. Watts and Peng reported that NaCl, MgCl2, Na2NO3, NaCH3COO, and K2NO3 had an effect of promoting rancidity in pork that was not heated during freezing, but KCl had no such effect, and Zipser et al. Therefore, NaCl in salt has the strongest peroxidation promoting effect and KCl is shown to have little such effect.

Jacobs induced tumor formation in rat small intestine by DMH (1,2-dimethylhydrazine) due to KCl (0.5%) supplementation, and tumor formation was significant from 40% to 5% when treated with KCl (p <0.05). The concentration of K supplementation was not toxic on blood tests. Thus, K exhibits an anticancer effect.

Accordingly, the present inventors recognize that the addition of salt to the conventional kochujang causes a large amount of Na to cause various cancers (particularly, cancers of the digestive system such as gastric cancer and colon cancer), high blood pressure, stroke, and the like. By replacing bamboo salt and anchovy with milk containing a large amount of K, it has lower peroxidation capacity than conventional kochujang and significantly lowers mutagenicity against Salmonella typhimurium TA100 strain and MNNG, a carcinogen. It has led to the development of red pepper paste, which is highly effective in preventing hypertension and stroke caused by Na mechanism.

On the other hand, plums contain more protein, lipids and minerals than other fruits, and ash is a more important strong alkaline food than walnuts and figs, especially 3.2 to 3.4% natural citric acid and calcium, iron and phosphorus. By making the blood of the human body alkaline and healthy, picric acid improves the function of the liver.

When a person takes rice as a staple food, the sugar that is ingested and digested in the body becomes a molecule called glucose, which is transported through the blood vessels to the whole body to maintain body temperature and turn into energy. It develops and combines with the proteins that make up the body, and becomes a lactic acid protein to harden cells and blood vessels, thereby promoting aging.Ingestion of plums containing large amounts of natural citric acid activates the TCA cycle in the body, and oxalacetic acid (Oxaloacetic acid) This prevents the excessive production of lactic acid and at the same time it is excreted by carbon dioxide and water to prevent the aging of cells and the hardening of blood vessels.

The domestic research on plums has been carried out by "Influence of Aqueous Aqueous Extract on Rabbit Intestinal Movement", "Study on Hepato-Distoma Pesticides of Ome", "Study on Aroma Components of Plum", "Maturation of Plum and Changes in Major Components of Plum Wine Production, "Study on the Effect of Cancer Cell Proliferation on Plum Extract", "Effect of Plum Concentration on Recovery after All-out Exercise", "Aerobic Exercise Capacity of Plum Extract Oral Administration," And the like, and patents related to domestic plums include "manufacturing method of plum extract (Patent Publication No. 1986-0000574)", "manufacturing method of plum seed (Patent Publication No. 1988-0001675)", "processing of plums" Method (Patent Publication No. 1995-0000766) "," Method of Manufacturing Plum Beverage (Patent Publication No. 1989-0001581) "," Method of Making Plum Juice (Patent Publication No. 1992-0011393) "," Pume Plum " A carbonated beverage and its manufacturing method (Patent Publication No. 1994-0005632) "," Method of manufacturing plum wine (patent And the like The number 1994-0006773) "," method of producing dried plum (method of Patent Publication No. 1989-0003732 to extract the oil from the first), "" plum seeds (Patent Bulletin No. 1992-0002796 ".

In addition, the research on the plums was extensively conducted in Japan, and among them, the research on the plum and pickle of plum is the most "study on the change of tissues and ingredients in the salt of the plum", Many studies have been conducted on extract ingredients, research on pharmacological properties of plum, research on hygiene of plum, and research on the dissolution and changes of fruit components in the process of making plum wine.

The pharmacological properties of plum are known to be effective in improving constitution by anti-alkali, anti-allergic and anti-allergic effects, as well as high blood pressure, diabetes, diarrhea and especially dietary fiber. It is said to be good for the removal effect. In addition, the medicinal effects recorded in various oriental medicines such as herbal herb, new agricultural herbaceous plant, and Myeong-seung, etc. include chronic cough, fever or thirst of fever caused by fever, old school, chronic diarrhea, hemorrhoids, bloody stool, hematuria, women's blood shelf, and acute It has been documented to treat abdominal pain, vomiting, hookworm tapeworms and ringworm.

However, despite the excellent nutrient content of these plums, the researches on the functional kochujang added to kochujang are very insignificant, especially when plum is used to make kochujang. Decreased efficacy by, and even if the red pepper paste contains plums, the Na component of the salt added together may cause cancer, hypertension and stroke, and furthermore, because the ripening process in the conventional kochujang manufacturing is long, it is supplied to many consumers at once. There was a limit to giving.

The present invention devised to solve the above problems by replacing the salt which is generally added to the conventional gochujang with bamboo salt and anchovy milk, to provide a kochujang without any Na component contained in the conventional salt can cause various diseases In particular, the purpose of the present invention is to control the liver of kochujang with natural fermented anchovy milk and to promote ripening to produce kochujang which is beneficial to health in a relatively short period of time.

 In addition, the object of the present invention is not only has a sour and savory taste due to the various organic acids unique to plum paste in red pepper paste, citric acid contained in the plum serves as a natural preservative, there is no need to add a separate preservative, plum By the efficacy of antibacterial, anti-allergic, high blood pressure, diabetes, diarrhea, constipation, etc. is also effective in providing excellent red pepper paste.

Method for producing plum kochujang for achieving the above object is the first step of extracting and preparing the plum stock solution, the second step of mixing 20 to 28% by weight starch syrup and 9 to 15% by weight of bottled water, boil and then cooled to room temperature , A third step of mixing 2 to 5% by weight of bamboo salt to the cooled mixture, followed by stirring, 20 to 30% by weight of miso miso and 12 to 20% by weight of red pepper powder, followed by stirring In step 4, 5 to 10% by weight of anchovy liquid milk is mixed with the mixture of the fourth step, followed by mixing 12 to 20% by weight of the raw plum solution prepared in the first step with the mixture of the fifth step and the fifth step, and It is characterized in that it comprises a sixth step of stirring and then aging.

On the other hand, the plum kochujang prepared by the manufacturing method is red pepper powder 12 to 20% by weight, soybean paste 20 to 30% by weight, starch syrup 20 to 28% by weight, bamboo salt 2 to 5% by weight, anchovy liquid milk 5 to 10% by weight, plum 12 to 20% by weight of the stock solution, and 9 to 15% by weight of bottled water are mixed and aged.

According to the present invention has the following effects.

First, by replacing Na of the salt contained in kochujang with the K component, it is possible to reduce the likelihood of cancer, hypertension, stroke, etc. caused by Na in the conventional salt, which is very beneficial for the improvement of public health.

Second, it is possible to control the liver of gochujang with anchovy liquid milk fermented naturally with bamboo salt, and to promote the ripening of gochujang by the mechanism of the first fermented anchovy liquid milk. .

Third, not only has a sour and savory taste due to the various organic acids unique to plum paste in red pepper paste, but citric acid contained in plums acts as a natural preservative, and there is no need to add an additional preservative, and antibacterial effect of plum , Anti-allergy, high blood pressure, diabetes, diarrhea, constipation, etc. can provide excellent red pepper paste.

Method for producing plum kochujang according to the present invention is the first step of extracting and preparing the plum stock solution, the second step of mixing 20 to 28% by weight starch syrup with 9 to 15% by weight of bottled water, and then boiled to room temperature, the A third step of mixing 2 to 5% by weight of bamboo salt to the cooled mixture and then stirring, a fourth step of mixing 20 to 30% by weight of soybean paste and 12 to 20% by weight of red pepper powder in the mixture of the third step and then stirring , 5 to 10% by weight of the anchovy liquid milk to the mixture of the fourth step and then stirred and mixed and stirred 12 to 20% by weight of the plum stock solution prepared in the first step to the mixture of the fifth step And then the sixth stage of aging.

The extracting of the plum stock solution of the first step may include mixing a weight ratio of plum and sugar in a 1: 1 ratio, putting the mixture of plum and sugar into a container and sealing it, in the sealed state for 3 to 6 months. Aging for a while and extracting the plum stock solution from the aging state.

In the second step, the starch syrup and the bottled water are mixed at an appropriate ratio to boil so that the starch syrup can be completely dissolved in the bottled water, and then cooled to room temperature to have a viscosity that can be stirred. In this case, preferably the starch syrup contains 20 to 28% by weight, and the bottled water is blended to contain 9 to 15% by weight.

In the third step, bamboo salt is added to the mixture, which has been mixed in the second step, and cooled to room temperature, followed by stirring. In this case, the bamboo salt is preferably contained 2 to 5% by weight. Here, the bamboo salt to be mixed is chopped sun salt into bamboo, and the bamboo inlet is kneaded and sealed with mud, and then heated repeatedly at 1000 to 1300 ℃ for 5-8 times in a kiln, and then sprinkled with pine powder on firewood to heat to 1300 ~ 1700 ℃. It is formed by melting and cooling the salt. Unlike salts such as sun salt and processed salt, such bamboo salt has little Na content and contains only K, and there is no fear of causing diseases such as cancer, hypertension and stroke by the Na component of the conventional salt.

The fourth step is a step of mixing homogeneously by adding doenjang and red pepper powder to the mixture of the third step. In this case, preferably, the miso contains 20 to 30% by weight, and the red pepper powder contains 12 to 20% by weight.

The fifth step is to put the anchovy liquid milk into the mixture of the fourth step and to stir homogeneously. In this case, preferably the anchovy liquid is contained 5 to 10% by weight. More preferably, the anchovy liquid milk is used anchovy liquid milk naturally fermented for 6 months or more. This is because anchovy's unique fishy taste may impair the flavor of kochujang without using fermented anchovy milk for 6 months or more, and the fermentation strains contained in anchovy milk may not be enough, resulting in delaying ripening of the whole kochujang. .

The sixth step is a step of mixing and stirring 12 to 20% by weight of the plum stock solution prepared in the first step to the mixture of the fifth step and then aged. In this case, the fermented soybean paste, plum juice, anchovy milk strains interact with each other to promote ripening of the whole red pepper paste, and thus, it is possible to produce red pepper paste which helps to improve health in a relatively short period of time.

Plum gochujang prepared by the manufacturing method as described above is 12 to 20% by weight, red pepper powder 20 to 30% by weight, starch syrup 20 to 28% by weight, bamboo salt 2 to 5% by weight, anchovy liquid milk 5 to 10% by weight, plum 12 to 20% by weight of the stock solution, and 9 to 15% by weight of bottled water.

Hereinafter, the contents of the present invention will be described in more detail with reference to the following examples, but these examples are presented only for understanding the contents of the present invention, and thus the scope of the present invention is construed as being limited to these examples. It should not be lost.

Example 1

The present inventors prepared 13Kg plum kochujang according to the manufacturing method of the plum kochujang. As a result of analyzing the content ratio of the components of kochujang, the results were as follows. For reference, it was calculated by the total weight ratio and added.

Red pepper powder: 2,100g (about 16 wt%)

2. Miso: 3,000g (about 23 wt%)

3. Plum stock: 2,200g (about 16 wt%)

4. Starch syrup: 3,000g (about 23 wt%)

5. Bamboo salt: 380g (about 4 wt%)

6. Anchovy milk: 940g (about 7 wt%)

7. Bottled water: 1,500cc (about 11 wt%)

When prepared with the ingredients and the content ratio as described above, it was possible to obtain a very good red pepper paste with a sour taste unique to the plum.

[Example 2]

The present inventors have prepared kochujang several times while adjusting the content ratio of bamboo salt and anchovy liquid milk among the above components.

As a result, when the bamboo salt was 250g or less on the basis of the total 13Kg or less than 650g of anchovy liquid milk, the taste of kochujang was fresh, and when the bamboo salt was 650g or more on the 13Kg basis or the anchovy liquid milk was more than 1300g, it was found that too salty. On the other hand, particularly in the case of anchovy liquid milk, when the 650g or less, the maturation period is relatively long, and when 1300g or more, there is a problem that the flavor of the maturity is lowered relatively maturing with other ingredients.

Example 3

The present inventors have prepared red pepper paste several times while adjusting the content ratio of the bottled water, among other ingredients.

As a result, when the amount of bottled water is less than 1170cc based on the total 13Kg, the viscosity of red pepper paste is too high to spread, and there is the hassle of adding water when cooking, and when the amount of bottled water is more than 1950cc, the red pepper paste is too There was a problem such as dilution.

Example 4

The present inventors have prepared red pepper paste several times while adjusting the content ratio of the stock solution of plum in particular.

As a result, when the amount of the stock of plum is less than 1560g based on the total 13Kg, the sour taste of plum is less, and when the amount of the stock of plum is more than 2600g, the taste of plum is so strong that the unique taste of red pepper paste There was a problem that results in inhibiting.

Plum kochujang prepared through Example 1 and general kochujang prepared according to conventional methods and materials (hereinafter referred to as comparative example) were subjected to a test test on 30 kochujang tasting testers, and the results are shown in Table 1 below. Shown in

The tasting test items were conducted on taste, color, and purchase preferences. The scores were recorded as 10 out of 10 points, and the average value was obtained.

Item Example 1 (plum pepper paste) Comparative example flavor 9.7 7.8 Color 9.5 8.2 Purchase preference 9.8 8.1

As can be seen in Table 1 above, as a result of tasting the usual gochujang and plum kochujang, it can be seen that the plum kochujang of the present invention was highly evaluated for taste, color, and purchase preference. In particular, taste and preference showed superior results than the comparative example. Conventional gochujang can be made by mixing various ingredients in various ratios, but it does not deviate much from the basic flavor of kochujang, which has a slight sweetness and strong spicy taste in red color. Although there was a problem that it was not satisfactory enough, plum plum gochujang of the present invention was tasting and the flavor and aroma of the plum spread sour, and the aroma also mixed with gochujang and replied that the taste of gochujang was maximized.

Although the present invention has been described in detail with reference to the specific embodiments, it is obvious that the present invention is not limited to such specific embodiments. Therefore, one of ordinary skill in the art will be able to variously modify or change the embodiments of the present invention without departing from the spirit and scope of the present invention as set forth in the claims below. As a result, modifications or design modifications of such a simple embodiment will be made clear in advance that all obviously fall within the scope of the present invention.

Claims (5)

In the method of manufacturing plum red pepper paste, A first step of extracting and preparing a plum stock solution; A second step of mixing 20 to 28% by weight of starch syrup and 9 to 15% by weight of bottled water, boiling and cooling to room temperature; A third step of mixing 2 to 5% by weight of bamboo salt in the cooled mixture and then stirring; A fourth step of mixing 20-30% by weight of miso and 12-20% by weight of red pepper powder in the mixture of the third step; A fifth step of mixing 5 to 10% by weight of anchovy liquid milk to the mixture of the fourth step and then stirring; And And a sixth step of mixing and stirring 12-20% by weight of the plum stock solution prepared in the first step into the mixture of the fifth step, and then aging. The extracting of the plum stock solution of the first step may include mixing a weight ratio of plum and sugar in a 1: 1 ratio; Placing the mixture of plum and sugar in a container and sealing; Aging for 3 to 6 months in the sealed state; And extracting the stock solution of plum from the aged state, The bamboo salt chopped sun-dried salt in bamboo, and the bamboo inlet was kneaded with mud and sealed, and then repeatedly heated in a kiln 5 to 8 times at 1000 to 1300 ° C, and then sprinkled with pine powder on firewood to heat to 1300 to 1700 ° C to melt salt. It was cooled and formed, The anchovy liquid milk is a method of producing plum kochujang, characterized in that the fermented anchovy milk for six months or more. delete delete delete delete