KR101135249B1 - Red-pepper paste using green chilli and dioscorea batatas - Google Patents

Red-pepper paste using green chilli and dioscorea batatas Download PDF

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KR101135249B1
KR101135249B1 KR1020110073230A KR20110073230A KR101135249B1 KR 101135249 B1 KR101135249 B1 KR 101135249B1 KR 1020110073230 A KR1020110073230 A KR 1020110073230A KR 20110073230 A KR20110073230 A KR 20110073230A KR 101135249 B1 KR101135249 B1 KR 101135249B1
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parts
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red pepper
red
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전봉순
국길상
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전봉순
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L11/00Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/70Germinated pulse products, e.g. from soy bean sprouts
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L11/00Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05Mashed or comminuted pulses or legumes; Products made therefrom
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L11/00Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/50Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L23/00Soups; Sauces; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

PURPOSE: Red pepper paste using unripe pepper and yam, and a producing method thereof are provided to secure the soft texture and the bright red color of the red pepper paste for a long time. CONSTITUTION: A producing method of red pepper paste using unripe pepper and yam comprises the following steps: steaming glutinous rice flour, and mixing with malt for saccharifying; mixing 100 parts of red pepper powder by weight, 10-15 parts of unripe pepper powder by weight, and 10-15 parts of yam powder by weight; adding 5-10wt% of millet powder by weight and 20-30 parts of steamed garlic concentrate by weight for 100 parts of red pepper powder by weight into the mixture; and fermenting the mixture.

Description

풋고추 및 마를 이용한 고추장{Red-pepper paste using green chilli and dioscorea batatas}Red-pepper paste using green chilli and dioscorea batatas}

본 발명은 고춧가루에 풋고추가루와 마가 첨가된 고추장에 관한 것으로서, 부드럽고, 차지며, 밝은 적색을 오랫동안 유지할 수 있는 등 전체적인 기호도가 크게 향상된 고추장에 관한 것이다.
The present invention relates to red pepper paste with green pepper powder and hemp added to red pepper powder, and relates to red pepper paste having greatly improved overall preference such as being soft, filling and maintaining a bright red color for a long time.

일반적으로 고춧가루와 다른 원료와 혼합하여 숙성시킨 우리의 대표적 발효식품의 하나인 고추장은 우리 민족고유의 장으로 된장, 간장과 함께 우리 식단의 전통적인 소스로서의 역할을 담당하여 왔다. 고추장은 엿기름 물을 이용하여 멥쌀가루, 밀가루, 찹쌀가루등 전분질 익힌 것을 메줏가루와 혼합하고 고춧가루와 소금을 넣고 간을 하여 발효시킨 식품이다.In general, red pepper paste, one of our representative fermented foods mixed with red pepper powder and other ingredients, has served as a traditional source of our diet along with miso and soy sauce. Gochujang is a food made by mixing starch, such as non-glutinous rice flour, wheat flour, glutinous rice flour, with mew flour and fermented with red pepper powder and salt.

고추장은 메주콩의 가수분해로 생성된 아미노산의 구수한 맛, 전분질의 아밀로 펙틴(amylopectin)은 말토스(maltose)와 덱스트린(dextrin), 엿당, 포도당으로 가수 분해되어 단맛이 생성되며, 엿기름의 아밀라아제(amylase)가 당화를 촉진하여 고춧가루의 매운맛, 소금의 짠맛이 잘 조화되어 고추장 특유의 맛을 내게 된다.Kochujang is a delicious taste of amino acid produced by hydrolysis of soybeans, and starch amylopectin is hydrolyzed to maltose, dextrin, maltose and glucose to produce sweet taste, and amylase of malt ( amylase) promotes saccharification, and the spicy taste of red pepper powder and salt's salty taste are well harmonized to give Gochujang's unique taste.

고추장은 메주로부터 유래된 고활성의 전분 분해효소(amylase)와 단백질 분해효소(protease) 등의 작용으로 소화를 촉진시켜 준다. 고춧가루에서 추출한 회분은 아프락토신B(aflatoxin B)의 돌연변이효과를 저해하며, 건위제로 피부를 자극하여 혈액순환을 돕는 역할도 한다.Kochujang promotes digestion by the action of high activity starch (amylase) and proteinase (protease) derived from meju. Ash extracted from red pepper powder inhibits the mutagenic effects of aflatoxin B and also helps to circulate blood by stimulating the skin with a healthy agent.

고추장에 포함된 다양한 균종속에 들어 있는 페디오코쿠스(pediococus), 락토바시러스(lactobacillus)등의 미생물은 정장작용 효과를 발휘하며 고추의 매운맛 성분인 캡사이신(capsaicin)의 적당량 섭취시 비위를 가라앉히고 안정감을 주기도 하며 땀이 나도록 하여 노폐물의 배설을 촉진하여 감기등 각종 질병의 예방과 치료에 좋다는 연구결과가 나온 바 있다.Microorganisms such as pediococus and lactobacillus, which are contained in various fungi contained in kochujang, have an intestinal effect. It has been reported that it is good for the prevention and treatment of various diseases such as colds by promoting the excretion of waste products by causing sweating.

고추장이 비만방지에 효과가 큰 것으로 나타났다는 연구발표에 따르면 고추의 매운맛을 내는 캡사이신(capsaicin) 성분이 체지방을 감소시킬 뿐 아니라 고춧가루 외에 고추장 재료인 메주나 숙성 때 생긴 성분이 체지방을 분해하는 것으로 보고 되었다.
According to a study showing that kochujang has a great effect on preventing obesity, the spicy capsaicin ingredient of red pepper not only reduces body fat, but also red pepper powder in addition to red pepper powder, meju and ingredients that are produced during ripening break down body fat. It became.

본 발명은 부드럽고, 차지며, 밝은 적색을 오랫동안 유지할 수 있는 등 전체적인 기호도가 크게 향상되는 고추장을 제공하는 것을 목적으로 한다.
An object of the present invention is to provide red pepper paste which greatly improves the overall acceptability such as being soft, filling, and keeping bright red for a long time.

상기와 같은 목적을 달성하기 위한 본 발명은,The present invention for achieving the above object,

찹쌀가루를 증자한 후 엿기름을 첨가하여 당화시킨 후 고춧가루, 메주가루 및 소금을 혼합하여 발효시켜 제조되는 고추장에 있어서,In the kochujang prepared by adding glutinous rice powder and then adding malt to saccharify it, fermented by mixing red pepper powder, meju powder and salt,

상기 고춧가루 100중량부에 대해 풋고추가루 10~15중량부, 마 분말 10~15중량부를 혼합하여 이루어진 것을 특징으로 하는 고추장을 제공한다.Green pepper paste provides 10 to 15 parts by weight, 10 to 15 parts by weight of hemp powder, based on 100 parts by weight of the red pepper powder.

그리고 상기 고춧가루 100중량부에 대해 조 분말 5~10중량부가 혼합되어 이루어진 것이 바람직하다.And it is preferable that 5-10 weight part of crude powders are mixed with respect to 100 weight part of said red pepper powder.

나아가 상기 고춧가루 100중량부에 대해 마늘을 삶은 후 농축한 마늘농축액이 20~30 중량부가 혼합되어 이루어진 것이 좋다.
Furthermore, after boiling garlic with respect to 100 parts by weight of the red pepper powder, the concentrated garlic concentrate is preferably made by mixing 20 to 30 parts by weight.

이하, 본 발명의 고추장을 상세히 설명하면 다음과 같고, 종래의 고추장의 제조방법과 동일한 기술적 구성 및 작용에 대한 설명은 생략한다.
Hereinafter, the red pepper paste of the present invention will be described in detail as follows, and the description of the same technical configuration and operation as the conventional method for preparing red pepper paste is omitted.

본 발명의 고추장은 찹쌀가루를 증자한 후 엿기름을 첨가하여 당화시킨 후 고춧가루, 메주가루 및 소금을 혼합하여 발효시켜 제조되는 고추장에 있어서,In the red pepper paste of the present invention in the red pepper paste prepared by mixing glutinous rice powder and then adding malt to saccharify, fermented by mixing red pepper powder, meju powder and salt,

상기 고춧가루 100중량부에 대해 풋고추가루 10~15중량부, 마 분말 10~15중량부를 혼합하여 이루어진 것을 특징으로 한다.
It is characterized by consisting of 10 to 15 parts by weight of green pepper powder, 10 to 15 parts by weight of hemp powder, based on 100 parts by weight of the red pepper powder.

본 발명에는 고춧가루와 함께 풋고추가루가 혼합되어 이루어진다. 풋고추가루에는 K, P, Ca Mg, Na 등의 무기성분, 비타민 C, galactose, fructose, sucrose 등의 유리당, succinic acid 등의 유기산, 아미노산 등이 함유되어 있는 것으로 알려져 있다. 상기 풋고추가루가 함유됨에 따라, 풋고추의 약리효과를 얻을 수 있고, 나아가 상큼하고 단맛을 낼 수 있다.In the present invention, red pepper powder and green pepper powder are mixed. Green pepper powder is known to contain inorganic components such as K, P, Ca Mg, Na, free sugars such as vitamin C, galactose, fructose and sucrose, organic acids such as succinic acid and amino acids. As the green pepper powder is contained, the pharmacological effect of green pepper can be obtained, and fresh and sweet taste can be obtained.

특히, 풋고추가루가 빨간색의 고춧가루와 함께 혼합됨에 따라 종래의 고추장에 비하여 더 밝고 선명한 빨간색의 고추장을 얻을 수 있고, 매운맛을 저감시킬 수 있을 뿐만 아니라 비타민 C, 유기산, 아미노산 등의 풋고추가루의 약리효과를 얻을 수 있다.In particular, as green pepper powder is mixed with red pepper powder, it is possible to obtain brighter and brighter red pepper paste compared to conventional red pepper paste. Can be obtained.

풋고추가루는 고춧가루 100중량부에 대해 10~15중량부가 혼합된다. 이때 풋고추가루가 10중량부 미만으로 혼합되는 경우 풋고추가루의 약리효과를 효과적으로 얻을 수 없고 색 및 맛에 대한 기호도를 효과적으로 개선할 수 없으며, 15중량부 초과로 혼합되는 경우 고추장의 빨간색이 너무 연해지고 단맛이 강하여 고유한 고추장의 풍미가 저하되는 문제가 있다.
Green pepper powder is mixed with 10 to 15 parts by weight based on 100 parts by weight of red pepper powder. At this time, if the green pepper powder is mixed less than 10 parts by weight, the pharmacological effect of green pepper powder cannot be effectively obtained, and the palatability of color and taste cannot be effectively improved. There is a problem that the sweetness is strong and the flavor of the indigenous gochujang is lowered.

그리고 마(Dioscorea batatas)는 외떡잎식물 백합목 마과의 덩굴성 여러해살이풀로서, 산우, 산약, 서여라고도 한다. 마에는 일반 성분 외에도 saponin, tannin, polyphenol, 비타민, 당류, 아미노산 및 uronic acid, sitosterol, batasin, dioscin 등이 함유되어 있어, 예로부터 자양, 강장, 건비, 보신, 지사 등의 효과가 있다하여 약용 및 식용으로 소비되고 있다.Dioscorea batatas is a vine perennial herb of monocotyledonous genus, also known as wild cow, mountain herb, and seoyeo. In addition to the general ingredients, hemp contains saponin, tannin, polyphenol, vitamins, sugars, amino acids, uronic acid, sitosterol, batasin, dioscin, etc. It is consumed for food.

마 분말은 마를 동결건조하여 분쇄한 마분말을 사용하는 것이 좋다. 마를 증자하여 건조시킨 후 분쇄한 마분말을 사용할 수 있으나, 마의 점질물 및 단백질의 함량이 낮아져 차지고 부드러운 고추장을 얻을 수 없기 때문에, 마를 동결건조하여 분쇄한 마분말을 사용하는 것이 바람직하다.The hemp powder is preferably pulverized hemp powder. It is preferable to use pulverized pulverized pulverized yam after it is dried, but it is possible to use pulverized pulverized powder after drying.

마분말은 고춧가루 100중량부에 10~15중량부 혼합된다. 마분말이 10중량부 미만으로 혼합되면 부드럽고 차진 고추장을 얻을 수 없고, 15중량부 초과로 혼합되면 마의 부드러운 맛은 증가되나 단맛이 강해지는 문제가 있다.
The powder is mixed with 10-15 parts by weight to 100 parts by weight of red pepper powder. When the powder is mixed in less than 10 parts by weight, soft and chilled red pepper paste cannot be obtained. When the powder is mixed in more than 15 parts by weight, the soft taste of hemp is increased but the sweetness is stronger.

그리고 본 발명의 고추장에는 변질방지, 산화방지 및 상큼한 맛을 증진시키기 위하여 마늘을 삶은 후 농축한 마늘농축액이 혼합되는 것이 좋다. 마늘농축액은 고춧가루 100중량부에 20~30중량부 혼합되는 것이 바람직하고, 20중량부 미만으로 혼합되는 경우 맛이 깔끔하고 상큼하지 않으며, 30중량부 초과로 혼합되는 경우 고추장의 고유한 맛이 저하되는 문제가 있다.And in the red pepper paste of the present invention, it is preferable that the concentrated garlic concentrate is mixed with boiled garlic in order to prevent deterioration, oxidation, and fresh taste. Garlic concentrate is preferably mixed 20 ~ 30 parts by weight to 100 parts by weight of red pepper powder, when mixed in less than 20 parts by weight taste is not neat and refreshing, when mixed with more than 30 parts by weight is inherent taste of Gochujang there is a problem.

또한 본 발명의 고추장에는 더욱더 차지고 구수한 풍미를 얻기 위하여 조가 혼합되는 것이 좋다. 조는 분쇄되어 분말상태로 혼합되고, 고춧가루 100중량부에 5~10중량부가 혼합되는 것이 바람직하다. 조가 5중량부 미만으로 혼합되면 더욱더 구수하고 차진 고추장을 얻을 수 없고, 10중량부 초과로 혼합되면 너무 고추장이 끈끈해져 식감이 좋지 못하는 문제가 있다.
In addition, the gochujang of the present invention, it is preferable that the bath is mixed to obtain even more occupied and saved flavor. The bath is pulverized and mixed in a powder state, preferably 5 to 10 parts by weight mixed with 100 parts by weight of red pepper powder. If the bath is mixed less than 5 parts by weight can not obtain even more cold and cold gochujang, when mixed with more than 10 parts by weight too hot pepper paste is a problem that the texture is not good.

본 발명의 고추장은 부드럽고, 차지며, 밝은 적색을 오랫동안 유지할 수 있는 등 전체적인 기호도가 크게 향상되는 효과가 있다.
Gochujang of the present invention has the effect of greatly improving the overall acceptability, such as soft, filling, and can maintain a bright red for a long time.

이하, 본 발명의 고추장을 실시예를 들어 상세히 설명하면 다음과 같고, 본 발명의 권리범위는 하기의 실시예에 한정되는 것은 아니다.
Hereinafter, the red pepper paste of the present invention will be described in detail with reference to Examples. The scope of the present invention is not limited to the following Examples.

[실시예 1]Example 1

찹쌀가루에 물에 수침시킨 후 증자하고, 여기에 엿기름을 넣고 약 60℃에서 3시간 동안 당화시켰다. 이때 엿기름은 찹쌀가루 양의 1/2을 넣었다.Water was soaked in glutinous rice flour and then steamed. The malt was added thereto and saccharified for 3 hours at about 60 ° C. At this time, malt was added 1/2 of the amount of glutinous rice flour.

그리고 당화물을 강한불로 30분간 농축한 후 고춧가루, 풋고추가루, 마분말, 메주가루, 소금 및 물엿을 넣고 혼합한 후 약 20℃에서 2개월동안 발효시켜 실시예 1인 고추장을 제조하였다. After concentrating the sugars with strong fire for 30 minutes, red pepper powder, green pepper powder, ground powder, meju powder, salt and syrup were mixed and fermented at about 20 ° C. for 2 months to prepare red pepper paste.

이때 고춧가루는 찹쌀가루 양의 5/3를 당화물에 혼합하였다. 풋고추가루, 마분말, 메주가루, 소금 및 물엿은 고춧가루 100중량부에 각 10중량부, 10중량부, 80중량부, 40중량부 및 80중량부를 사용하였다.
At this time, the red pepper powder was mixed with 5/3 of the glutinous rice flour to sugar. Green pepper powder, powder, meju powder, salt and syrup were used in 100 parts by weight of red pepper powder, 10 parts by weight, 10 parts by weight, 80 parts by weight, 40 parts by weight and 80 parts by weight, respectively.

[실시예 2][Example 2]

실시예 1과 달리 풋고추가루, 마분말, 메주가루, 소금 및 물엿은 고춧가루 100중량부에 각 15중량부, 15중량부, 80중량부, 40중량부 및 80중량부를 사용하여 실시예 2인 고추장을 제조하였다.
Unlike Example 1, red pepper powder, powder, meju powder, salt, and syrup are 100 parts by weight of red pepper powder, each of 15 parts by weight, 15 parts by weight, 80 parts by weight, 40 parts by weight and 80 parts by weight of red pepper paste Was prepared.

[실시예 3]Example 3

실시예 1과 달리 풋고추가루, 마분말, 메주가루, 소금, 물엿 및 마늘농축액은 고춧가루 100중량부에 각 15중량부, 15중량부, 80중량부, 40중량부, 80중량부 및 10중량부를 사용하여 실시예 3인 고추장을 제조하였다.

[실시예 4]
실시예 1과 달리 풋고추가루, 마분말, 메주가루, 소금, 물엿 및 마늘농축액은 고춧가루 100중량부에 각 15중량부, 15중량부, 80중량부, 40중량부, 80중량부 및 20중량부를 사용하여 실시예 4인 고추장을 제조하였다.

[실시예 5]
실시예 1과 달리 풋고추가루, 마분말, 메주가루, 소금, 물엿 및 마늘농축액은 고춧가루 100중량부에 각 15중량부, 15중량부, 80중량부, 40중량부, 80중량부 및 30중량부를 사용하여 실시예 5인 고추장을 제조하였다.

[실시예 6]
실시예 1과 달리 풋고추가루, 마분말, 메주가루, 소금, 물엿 및 마늘농축액은 고춧가루 100중량부에 각 15중량부, 15중량부, 80중량부, 40중량부, 80중량부 및 40중량부를 사용하여 실시예 6인 고추장을 제조하였다.
Unlike Example 1, green pepper powder, powder, meju powder, salt, starch syrup and garlic concentrate are 15 parts by weight, 15 parts by weight, 80 parts by weight, 40 parts by weight, 80 parts by weight and 10 parts by weight of red pepper powder. Kochujang, which is Example 3, was prepared.

[Example 4]
Unlike Example 1, green pepper powder, powder, meju powder, salt, starch syrup and garlic concentrate are 15 parts by weight, 15 parts by weight, 80 parts by weight, 40 parts by weight, 80 parts by weight and 20 parts by weight of red pepper powder. Kochujang, which is Example 4, was prepared.

Example 5
Unlike Example 1, green pepper powder, powder, meju powder, salt, syrup and garlic concentrate are 15 parts by weight, 15 parts by weight, 80 parts by weight, 40 parts by weight, 80 parts by weight and 30 parts by weight of red pepper powder. Kochujang, which is Example 5, was prepared.

Example 6
Unlike Example 1, green pepper powder, powder, meju powder, salt, starch syrup and garlic concentrate are 15 parts by weight, 15 parts by weight, 80 parts by weight, 40 parts by weight, 80 parts by weight and 40 parts by weight of red pepper powder. Kochujang, which is Example 6, was prepared.

[실시예 7]Example 7

실시예 1과 달리 풋고추가루, 마분말, 메주가루, 소금, 물엿 및 조 분말은 고춧가루 100중량부에 각 15중량부, 15중량부, 80중량부, 40중량부, 80중량부 및 1중량부를 사용하여 실시예 7인 고추장을 제조하였다.

[실시예 8]
실시예 1과 달리 풋고추가루, 마분말, 메주가루, 소금, 물엿 및 조 분말은 고춧가루 100중량부에 각 15중량부, 15중량부, 80중량부, 40중량부, 80중량부 및 5중량부를 사용하여 실시예 8인 고추장을 제조하였다.

[실시예 9]
실시예 1과 달리 풋고추가루, 마분말, 메주가루, 소금, 물엿 및 조 분말은 고춧가루 100중량부에 각 15중량부, 15중량부, 80중량부, 40중량부, 80중량부 및 10중량부를 사용하여 실시예 9인 고추장을 제조하였다.

[실시예 10]
실시예 1과 달리 풋고추가루, 마분말, 메주가루, 소금, 물엿 및 조 분말은 고춧가루 100중량부에 각 15중량부, 15중량부, 80중량부, 40중량부, 80중량부 및 15중량부를 사용하여 실시예 10인 고추장을 제조하였다.
Unlike Example 1, green pepper powder, powder, meju powder, salt, starch syrup and crude powder are 15 parts by weight, 15 parts by weight, 80 parts by weight, 40 parts by weight, 80 parts by weight and 1 part by weight of red pepper powder. Kochujang, which is Example 7, was prepared.

Example 8
Unlike Example 1, green pepper powder, powder, meju powder, salt, starch syrup and crude powder are 15 parts by weight, 15 parts by weight, 80 parts by weight, 40 parts by weight, 80 parts by weight and 5 parts by weight of red pepper powder. Kochujang, which is Example 8, was prepared.

Example 9
Unlike Example 1, green pepper powder, powder, meju powder, salt, starch syrup and crude powder are 15 parts by weight, 15 parts by weight, 80 parts by weight, 40 parts by weight, 80 parts by weight and 10 parts by weight of red pepper powder. Kochujang, which is Example 9, was prepared.

Example 10
Unlike Example 1, green pepper powder, powder, meju powder, salt, syrup and crude powder are 15 parts by weight, 15 parts by weight, 80 parts by weight, 40 parts by weight, 80 parts by weight and 15 parts by weight of red pepper powder. Kochujang, which is Example 10, was prepared.

[비교예 1]Comparative Example 1

시중에 판매되고 있는 고추장을 구입하여 비교예 1로 하였다.
Kochujang sold in the market was purchased, and it was set as the comparative example 1.

[비교예 2]
실시예 1과 달리 풋고추가루, 마분말, 메주가루, 소금 및 물엿은 고춧가루 100중량부에 각 5중량부, 5중량부, 80중량부, 40중량부 및 80중량부를 사용하여 비교예 2의 고추장을 제조하였다.
Comparative Example 2
Unlike Example 1, the red pepper powder, powder, meju powder, salt and syrup are 100 parts by weight of red pepper powder, each of 5 parts by weight, 5 parts by weight, 80 parts by weight, 40 parts by weight and 80 parts by weight of red pepper paste of Comparative Example 2. Was prepared.

삭제delete

[비교예 3]
실시예 1과 달리 풋고추가루, 마분말, 메주가루, 소금 및 물엿은 고춧가루 100중량부에 각 20중량부, 20중량부, 80중량부, 40중량부 및 80중량부를 사용하여 비교예 3의 고추장을 제조하였다.
Comparative Example 3
Unlike Example 1, the red pepper powder, powder, meju powder, salt and syrup are 100 parts by weight of red pepper powder using 20 parts by weight, 20 parts by weight, 80 parts by weight, 40 parts by weight and 80 parts by weight of red pepper paste of Comparative Example 3 Was prepared.

삭제delete

[고추장에 대한 관능시험][Sensory test on red pepper paste]

실시예 1~10 및 비교예 3의 고추장에 대하여 맛, 색상, 냄새 및 전체 기호도에 대하여 관능검사를 실시하였고, 특히 맛에 대한 관능검사는 부드러운 맛, 차진맛, 구수한 맛으로 구분하여 실시하였다. 이때 관능검사는 성인남자 20명, 성인여자 20명을 대상으로 9점 채점법(9-매우좋음, 7-좋음, 5-보통, 3-나쁨, 1-매우나쁨)에 의하여 평가하였고, 그 결과는 하기의 표 1과 같다. The sensory test was carried out for the taste, color, smell and overall acceptability of Kochujang of Examples 1 to 10 and Comparative Example 3, and in particular, the sensory test for taste was performed by dividing it into a soft taste, a cold taste, and a delicious taste. At this time, sensory evaluation was evaluated by 9-point scoring method (9-very good, 7-good, 5-normal, 3-bad, 1-very bad) for 20 adult men and 20 adult women. It is shown in Table 1 below.


flavor 색상
color
냄새
smell
전체기호도
Overall Symbol
부드러운맛Soft taste 차진맛Tea flavor 구수한맛Sweet taste 실시예 1Example 1 8787 8989 8383 8686 8686 8686 실시예 2Example 2 9090 9292 8282 8484 8888 8787 실시예 3Example 3 8989 9191 8787 8383 8989 8888 실시예 4Example 4 9191 9393 8989 8585 8787 8989 실시예 5Example 5 9292 9191 8888 8686 8686 8989 실시예 6Example 6 8989 8989 8181 8484 8888 8686 실시예 7Example 7 8888 9090 8585 9292 8989 8989 실시예 8Example 8 8686 8888 9393 8989 9292 9090 실시예 9Example 9 8585 8686 9595 8989 9494 9090 실시예 10Example 10 8383 8585 9595 8787 9292 8888 비교예 1Comparative Example 1 7575 7070 7373 6464 8181 7373 비교예 2Comparative Example 2 7777 7373 7676 7373 8383 7676 비교예 3Comparative Example 3 8383 8585 7272 6767 8080 7777

실시예 1 내지 10의 경우 맛, 색상 및 냄새에 대한 관능평가가 모두 82 이상으로 높았으나, 비교예 1의 경우 색상에 대한 관능평가가 64로 매우 낮게 평가되었다. 그리고 비교예 1의 경우 맛에 대한 관능평가가 75 이하로 실시예 1 내지 10에 비하여 크게 낮았다.In Examples 1 to 10, the sensory evaluation on taste, color, and smell were all higher than 82, but in Comparative Example 1, the sensory evaluation on color was very low as 64. In the case of Comparative Example 1, the sensory evaluation on taste was 75 or less, which was significantly lower than that of Examples 1 to 10.

그리고 비교예 2의 경우 맛에 대한 관능평가가 실시예 1에 비하여 크게 낮게 평가되었고, 비교예 3의 경우 색상이 관능평가가 67로 매우 낮았다.In the case of Comparative Example 2, the sensory evaluation on taste was significantly lower than that of Example 1, and in Comparative Example 3, the color of sensory evaluation was very low as 67.

Claims (4)

찹쌀가루를 증자한 후 엿기름을 첨가하여 당화시킨 후 고춧가루, 메주가루 및 소금을 혼합하여 발효시켜 제조되는 고추장에 있어서,
상기 고춧가루 100중량부에 대해 풋고추가루 10~15중량부, 마분말 10~15중량부를 혼합하여 이루어진 것을 특징으로 하는 풋고추 및 마를 이용한 고추장
In the kochujang prepared by adding glutinous rice powder and then adding malt to saccharify it, fermented by mixing red pepper powder, meju powder and salt,
Green pepper and hemp paste using green pepper and hemp, characterized by mixing 10-15 parts by weight of green pepper powder and 10-15 parts by weight of powdered powder, based on 100 parts by weight of the red pepper powder
제1항에 있어서,
상기 고춧가루 100중량부에 대해 조 분말 5~10중량부가 더 혼합되어 이루어진 것을 특징으로 하는 풋고추 및 마를 이용한 고추장.
The method of claim 1,
Green pepper paste using green pepper and hemp, characterized in that 5 to 10 parts by weight of crude powder is further mixed with respect to 100 parts by weight of the red pepper powder.
제2항에 있어서,
상기 고춧가루 100중량부에 대해 마늘을 삶은 후 농축한 마늘농축액이 20~30 중량부가 더 혼합되어 이루어진 것을 특징으로 하는 풋고추 및 마를 이용한 고추장.
The method of claim 2,
Green pepper paste using green pepper and hemp, characterized in that 20 to 30 parts by weight of the concentrated garlic concentrate is further mixed after boiling garlic for 100 parts by weight of the red pepper powder.
제1항에 있어서,
상기 마분말은 마를 동결건조한 후 분쇄한 마분말을 사용하는 것을 특징으로 하는 풋고추 및 마를 이용한 고추장.
The method of claim 1,
The powder is red pepper and red pepper paste, characterized in that using the pulverized ground powder after freeze-dried horse.
KR1020110073230A 2011-07-22 2011-07-22 Red-pepper paste using green chilli and dioscorea batatas KR101135249B1 (en)

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KR20180137796A (en) * 2017-06-19 2018-12-28 농업회사법인 안동제비원전통식품(주) Manufacturing Method of Hot Pepper Paste Comprising Konjak
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