KR101247953B1 - Preparation method of pepper paste using sweet potato and chung guk jang and the pepper paste prepared thereby - Google Patents
Preparation method of pepper paste using sweet potato and chung guk jang and the pepper paste prepared thereby Download PDFInfo
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- KR101247953B1 KR101247953B1 KR1020100077575A KR20100077575A KR101247953B1 KR 101247953 B1 KR101247953 B1 KR 101247953B1 KR 1020100077575 A KR1020100077575 A KR 1020100077575A KR 20100077575 A KR20100077575 A KR 20100077575A KR 101247953 B1 KR101247953 B1 KR 101247953B1
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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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
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
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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
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
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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
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
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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
- A23L19/105—Sweet potatoes
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/20—Malt products
- A23L7/25—Fermentation of cereal malt or of cereal by malting
Abstract
본 발명은 고구마와 청국장 분말을 이용한 고추장의 제조 방법 및 상기 방법에 의하여 제조된 고추장에 대한 것이다. 본 발명의 고추장은 매운 맛과 단 맛의 조화가 훌륭하여 풍미가 뛰어나다. The present invention relates to a method of preparing kochujang using sweet potato and cheonggukjang powder, and to kochujang prepared by the above method. Gochujang of the present invention is excellent in the combination of spicy and sweet taste and excellent flavor.
Description
본 발명은 고구마와 청국장을 이용하여 고추장을 제조하는 방법에 대한 것이다.
The present invention relates to a method for preparing gochujang using sweet potatoes and cheonggukjang.
고추장은 우리나라 고유의 전통 식품으로, 찹쌀을 엿기름과 함께 가열하여 메주 분말과 혼합하여 숙성시켜 제조한다. 대부분의 식당, 가정, 요식업체 등에서는 직접 고추장을 담그기 보다는 시판되는 고추장을 구입하여 사용하고 있으며, 최근 한류 붐을 타고 한국 음식이 외국에 널리 알려지면서, 고추장을 찾는 외국인들도 증가하는 등 고추장의 세계화가 이루어지고 있다.
Gochujang is a Korean traditional food. It is made by mixing glutinous rice with malt and mixing it with meju powder. Most restaurants, homes, and catering establishments purchase and use commercially available hot pepper paste rather than dipping them.In recent years, Korean food has become widely known to foreign countries in the Korean Wave boom. Globalization is happening.
이렇게 고추장의 수요자가 증가하면서, 재래식 고추장에서 벗어나 제조 방법 및 원료를 달리한 새로운 맛의 고추장이 요구되는 실정이다.
As the demand for gochujang increases, there is a need for a new flavor of gochujang that differs from the conventional gochujang and has different manufacturing methods and raw materials.
이에, 본 발명자는 매우면서도 단 맛이 돌아 외국인과 젊은 세대의 입맛에 잘 맞으며, 맛이 개운하고, 조리 시 풍미가 뛰어난 고추장을 제조하기 위하여 연구하던 중, 고구마와 청국장 분말을 이용하여 고추장을 제조 시 풍미가 좋아지는 것을 확인하고 본 발명을 완성하였다.
Accordingly, the present inventors, while very sweet, is well suited to the tastes of foreigners and young generations, while studying to prepare red pepper paste with a good taste and excellent flavor when cooking, the production of red pepper paste using sweet potato and Cheonggukjang powder Upon confirming that the flavor of the city is improved, the present invention was completed.
본 발명의 목적은 맛이 뛰어난 고추장을 제조하는 방법을 제공하는 것이다.
It is an object of the present invention to provide a method for producing gochujang with excellent taste.
상기 목적을 달성하기 위하여, 본 발명은 고구마와 청국장 분말을 이용한 고추장의 제조 방법을 제공한다.
In order to achieve the above object, the present invention provides a method for producing red pepper paste using sweet potato and Cheonggukjang powder.
본 발명의 고구마 고추장은 풍미가 뛰어나다.
Sweet potato red pepper paste of the present invention is excellent in flavor.
본 발명은 1) 고구마를 엿기름 추출액과 혼합하는 단계;The present invention comprises the steps of 1) mixing sweet potato with malt extract;
2) 상기 단계 1)의 혼합물을 가열하여 조청으로 제조하는 단계;및2) preparing the crude syrup by heating the mixture of step 1); and
3) 상기 단계 2)에서 제조한 조청에 태양초, 청국장 분말, 천일염을 첨가하여 혼합한 후 이를 숙성시키는 단계를 포함하는 고구마 고추장의 제조 방법을 제공한다.
3) It provides a method for producing sweet potato red pepper paste comprising the step of adding suncho, Cheonggukjang powder, sun-dried salt to the crude preparation prepared in step 2) and mixing them.
본 발명은 또한 상기 방법을 통하여 제조된 고구마 고추장을 제공한다.
The present invention also provides a sweet potato red pepper paste prepared through the above method.
이하, 본 발명을 설명한다.
Hereinafter, the present invention will be described.
상기 고구마는 물고구마, 밤고구마, 호박고구마, 속노랑 고구마 등 어떤 고구마를 이용하여도 무방하다. 바람직하게는 본 발명의 고구마는 밤고구마, 호박고구마, 속노랑 고구마이며, 더욱 바람직하게는 강화도 특산품인 속노랑 고구마를 이용하는 것이 가장 풍미가 좋다. 그러나 이에 한정되는 것은 아니며 당업자라면 국내에서 생산, 유통, 판매되는 어떤 고구마를 이용해서도 본 발명을 실시할 수 있다.
The sweet potato may be any sweet potato such as water sweet potato, chestnut sweet potato, pumpkin sweet potato, yellow sweet potato. Preferably, the sweet potato of the present invention is chestnut sweet potato, pumpkin sweet potato, sweet potato sweet potato, more preferably using the sweet yellow sweet potato, which is a specialty of the strengthening degree is the most flavor. However, the present invention is not limited thereto, and a person skilled in the art can implement the present invention using any sweet potato produced, distributed, or sold in Korea.
상기 고구마는 삶거나 쪄서 으깨거나 갈은 것을 이용하는 것이 바람직하나, 엿기름 추출액과 혼합하여 가열하는 과정을 거치므로 날것을 이용할 수도 있다. 고구마를 날것으로 이용하는 경우 조청 제조 시간을 증가시킬 수 있다.
The sweet potato is preferably boiled, steamed, ground or ground, but may be raw because it is mixed with malt extract and heated. Using raw sweet potatoes can increase the time required to produce syrup.
상기 청국장 분말, 태양초, 천일염, 엿기름, 옥수수 전분 역시 시중에 유통되는 보통 상품들을 사용하면 되며, 특별한 요건을 갖춘 원재료를 요구하는 것은 아니다.
Cheonggukjang powder, sun grass, sun salt, malt, corn starch may also be used commercially available commercial products, does not require raw materials with special requirements.
상기 엿기름은 고구마 100 중량부에 대하여 16 내지 28 중량부 혼합하는 것이 바람직하며, 더욱 바람직하게는 24 중량부 혼합한다. 그러나 수요자의 입맛에 따라 엿기름의 양은 적절히 증감할 수 있다.
The malt is preferably 16 to 28 parts by weight, more preferably 24 parts by weight, based on 100 parts by weight of sweet potato. However, the amount of malt can be increased or decreased according to the taste of the consumer.
상기 엿기름 추출액과 고구마의 혼합물을 가열하여 조청으로 제조하는 시간은 6 내지 10 시간이 바람직하며, 가장 바람직하게는 8 시간이다. 상기 조청 제조 과정에서 물엿을 포함할 수 있으며, 이때 물엿의 양은, 엿기름 추출액과 물엿의 총합이 고구마 100 중량부에 대하여 16 내지 28 중량부가 되도록 하는 것이 바람직하다. 조청의 제조 과정에서 물엿을 첨가하는 경우 고추장에 감칠맛을 더할 수 있다. 조청의 제조 과정에서 물엿을 첨가하는 경우, 엿기름 추출액과 고구마의 혼합물을 6시간 이상 끓인 후 첨가하는 것이 바람직하다. 가장 바람직하게는 엿기름 추출액과 고구마의 혼합물을 6시간 가열한 후 물엿을 첨가하고 2시간 더 가열한다. 그러나 조청 제조 시간 및 물엿의 양 역시 수요자의 입맛 변화에 따라 적절히 증감할 수 있다는 것은 자명하다.
The time for preparing the crude syrup by heating the mixture of malt extract and sweet potato is preferably 6 to 10 hours, most preferably 8 hours. The syrup may be included in the preparation of syrup, wherein the amount of syrup is preferably 16 to 28 parts by weight based on 100 parts by weight of sweet potato extract and syrup. When starch syrup is added during the preparation of crude syrup, it may add flavor to red pepper paste. When starch syrup is added during the preparation of crude syrup, it is preferable to boil the mixture of malt extract and sweet potato for 6 hours or more before adding it. Most preferably, the mixture of malt extract and sweet potato is heated for 6 hours, and then starch syrup is added and heated for 2 hours. However, it is obvious that the preparation time and the amount of starch syrup can be appropriately increased or decreased according to the taste change of the consumer.
상기 태양초는 고구마 100 중량부에 대하여 30 내지 50 중량부 사용하는 것이 바람직하며, 더욱 바람직하게는 40 중량부이다. 고구마 100 중량부에 대하여 태양초 30 ~ 50 중량부를 사용하는 것이 고구마 고추장이 매콤하면서도 거부감이 들 정도로 맵지는 않은 적절한 강도의 매운 맛을 갖게 된다.
The solar grass is preferably used 30 to 50 parts by weight based on 100 parts by weight of sweet potato, more preferably 40 parts by weight. Using 30 to 50 parts by weight of suncho with respect to 100 parts by weight of sweet potato will have a spicy taste of sweet potato red pepper paste is not spicy, not too spicy.
상기 청국장 분말은 고구마 100 중량부에 대하여 20 내지 30 중량부 포함하는 것이 바람직하다. 관능검사 결과 고구마 100 중량부에 대하여 청국장 분말 20 ~ 30 중량부 사용하는 것이 맛과 색깔이 뛰어난 것으로 확인되었다.
The Chungkookjang powder preferably contains 20 to 30 parts by weight based on 100 parts by weight of sweet potato. As a result of sensory evaluation, it was confirmed that the use of 20 to 30 parts by weight of Cheonggukjang powder with respect to 100 parts by weight of sweet potato was excellent in taste and color.
상기 고구마와 엿기름 추출액을 혼합하는 단계에서, 고구마, 엿기름 추출액 외 다른 전분을 추가로 포함하여 혼합할 수도 있다. 상기 전분은 찹쌀, 멥쌀, 감자 전분, 고구마 전분, 밀가루, 옥수수 전분, 타피오카 전분 등을 사용할 수 있으며, 가격과 풍미를 고려할 때, 옥수수 전분 및 찹쌀 전분을 사용하는 것이 바람직하며, 옥수수 전분을 사용하는 것이 가장 바람직하다.
In the step of mixing the sweet potato and malt extract, it may be mixed by additionally containing other starch other than the sweet potato, malt extract. The starch may be used for glutinous rice, non-glutinous rice, potato starch, sweet potato starch, flour, corn starch, tapioca starch, etc., in consideration of price and flavor, it is preferable to use corn starch and glutinous rice starch, using corn starch Most preferred.
이하, 본 발명을 다음의 실시예 및 실험예에 의해 보다 상세하게 설명한다. 단, 하기 실시예 및 실험예는 본 발명의 내용을 예시하는 것일 뿐 발명의 범위가 실시예 및 실험예에 의해 한정되는 것은 아니다.
Hereinafter, the present invention will be described in more detail by the following examples and experimental examples. However, the following examples and experimental examples are intended to illustrate the contents of the present invention, but the scope of the invention is not limited by the examples and the experimental examples.
<재료><Material>
고구마는 강화도 특산물인 속노랑 고구마를 구입하여 사용하였으며, 태양초, 청국장 분말, 메주 분말, 옥수수 전분, 엿기름은 시중에서 판매되는 것을 구입하였다.
Sweet potatoes were used to purchase the sweet yellow sweet potato, a special product of Ganghwa Island. Suncho, Cheonggukjang powder, Meju powder, corn starch and malt were sold in the market.
<실시예 1 내지 18> <Examples 1 to 18>
속노랑 고구마를 깨끗하게 씻어 껍질을 제거하였다. 용기에 지하수를 넣고 고구마를 1 시간 동안 삶은 후, 삶은 고구마를 분쇄기를 이용하여 곱게 갈았다. 엿기름은 물(지하수)에 3 시간 동안 담궜다가 채에 걸러서 엿기름 추출액을 제조하였다. 상기 엿기름 추출액에 곱게 간 고구마와 옥수수 전분을 넣고 8 시간 동안 조청으로 달였다. 상기 조청에 태양초, 청국장 분말 또는 메주 분말, 천일염을 넣고 혼합한 후 6 개월간 숙성시켰다. 이 때 청국장 분말/메주의 사용 여부 및 분량, 엿기름의 양에 따라 실시예 1 내지 18로 나누어 실시하였다(표 1).
The yellow sweet potatoes were washed clean to remove their shells. Ground water was put in a container, and the sweet potatoes were boiled for 1 hour, and the boiled sweet potatoes were finely ground using a grinder. Malt was soaked in water (ground water) for 3 hours, and filtered to prepare malt extract. The sweet malt and corn starch finely ground in the malt extract were decocted with syrup for 8 hours. Suncho, Cheonggukjang powder or meju powder, sun-dried salt were added to the crude syrup and aged for 6 months. At this time, it was divided into Examples 1 to 18 according to the use and quantity of the Cheonggukjang powder / meju, the amount of malt (Table 1).
<비교예><Comparative Example>
시판되는 고추장을 비교예로 사용하였다.
Commercially available red pepper paste was used as a comparative example.
<실험예 1><Experimental Example 1>
상기 실시예 1~18 및 비교예를 관능검사에 이용하였다. 패널은 20대 ~ 40대 주부 30 명을 대상으로 하였으며, 맛, 색깔, 향을 5점 척도법으로 조사하였다: 5점-매우 좋다, 4점-좋다, 3점-보통이다, 2점-싫다, 1점-매우 싫다.
Examples 1 to 18 and Comparative Examples were used for the sensory test. The panel surveyed 30 housewives in their 20s and 40s, and examined taste, color, and aroma on a five-point scale: five points-very good, four points-good, three points-normal, two points-no, 1 point-I hate it very much.
그 결과, 메주 분말을 이용한 실시예에 비하여 청국장 분말을 이용한 실시예의 맛이 더 좋은 것으로 나타났으며, 특히 고구마 100 중량부에 대하여 청국장 분말이 20 내지 30 중량부를 이용한 실시예가 특히 효과가 좋은 것으로 확인되었다. 또한 고구마 100 중량부에 대하여 엿기름 16 내지 28 중량부를 이용한 실시예가 효과가 좋았다.
As a result, it was found that the taste of the example using the Cheonggukjang powder is better than the example using the meju powder, and the example using the 20 to 30 parts by weight of the Cheonggukjang powder is particularly effective with respect to 100 parts by weight of sweet potato. It became. In addition, the embodiment using 16 to 28 parts by weight of malt per 100 parts by weight of sweet potato was effective.
이를 구체적으로 살펴보면, 실시예 5, 7, 9, 11, 13 및 15가 맛이 좋았으며, 특히 실시예 9의 경우 맛과 색깔이 모두 제일 뛰어난 것으로 나타났다(표 2).
Looking specifically at this, Examples 5, 7, 9, 11, 13 and 15 was good taste, especially in the case of Example 9 was found to be the most excellent taste and color (Table 2).
<실험예 2><Experimental Example 2>
상기 실시예 1~18 및 비교예를 이용하여 떡볶이를 제조하여 관능검사를 하였다. 패널은 실시예 1과 동일하게 20대 ~ 40대 주부 30 명을 대상으로 하였으며, 맛, 색깔, 향을 5점 척도법으로 조사하였다: 5점-매우 좋다, 4점-좋다, 3점-보통이다, 2점-싫다, 1점-매우 싫다.
Tteokbokki was prepared using the Examples 1 to 18 and Comparative Examples to perform a sensory test. The panel of 30 housewives in their 20s and 40s was examined as in Example 1, and the taste, color, and aroma were examined by a five-point scale method: 5-point-very good, 4-point-good, 3-point-normal. , Two points-dislike, one point-dislike very much.
그 결과, 메주 분말에 비하여 청국장 분말을 이용하는 것이 맛이 좋은 경향을 보였다. 특히, 실시예 9, 실시예 11 및 실시예 13이 우수한 맛과 향, 색깔을 가진 것으로 확인되었다(표 3).
As a result, the use of Cheonggukjang powder tended to be better than the meju powder. In particular, it was confirmed that Examples 9, 11 and 13 had excellent taste, aroma and color (Table 3).
본 발명의 방법으로 제조된 고추장은 단 맛과 매운 맛이 조화되어, 풍미가 뛰어나다.
Gochujang prepared by the method of the present invention is a combination of sweet and spicy taste, excellent in flavor.
Claims (9)
2) 상기 단계 1)의 혼합물을 가열하여 조청으로 제조하는 단계;및
3) 상기 단계 2)에서 제조한 조청에 태양초, 청국장 분말, 천일염을 첨가하여 혼합한 후 이를 숙성시키는 단계를 포함하며,
이때, 고구마 100 중량부에 대하여, 상기 단계 1)의 엿기름 추출액의 엿기름은 16 내지 28 중량부이고, 상기 단계 3)의 청국장 분말은 20 내지 30 중량부이며, 상기 태양초는 30 내지 50 중량부 사용하는 고구마 고추장의 제조 방법.
1) mixing the sweet potato with malt extract;
2) preparing the crude syrup by heating the mixture of step 1); and
3) adding the suncho, Cheonggukjang powder, sun-dried salt to the Jocheong prepared in step 2) and mixing them, and aging them,
At this time, with respect to 100 parts by weight of sweet potato, malt of the malt extract of step 1) is 16 to 28 parts by weight, the cheongukjang powder of step 3) is 20 to 30 parts by weight, the suncho is used 30 to 50 parts by weight Manufacturing method of sweet potato red pepper paste made.
상기 단계 2)는 가열 도중에 물엿을 첨가하는 것을 특징으로 하는 고구마 고추장의 제조 방법.
The method of claim 1,
Step 2) is a method for producing sweet potato red pepper paste characterized in that the addition of starch syrup during heating.
상기 단계 2)는 6 시간 동안 가열 후 물엿을 첨가하고 2시간 더 가열하는 것을 특징으로 하는 고구마 고추장의 제조 방법.
The method of claim 1,
Step 2) is a method for producing sweet potato kochujang, which is heated for 6 hours and then added with syrup.
상기 단계 1)의 고구마는 삶은 고구마를 갈은 것을 특징으로 하는 고구마 고추장의 제조 방법.
The method of claim 1,
The sweet potato of step 1) is a method of producing sweet potato red pepper paste, characterized in that the ground sweet potato.
상기 단계 1)의 고구마에 옥수수 전분을 추가로 포함하는 것을 특징으로 하는 고구마 고추장의 제조 방법.
The method of claim 1,
Sweet potato kochujang characterized in that it further comprises corn starch to the sweet potato of step 1).
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| CN103766753A (en) * | 2014-01-24 | 2014-05-07 | 遵义市桐梓县宇强农产品开发有限公司 | Purple potato noodles and preparation method thereof |
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| KR102033429B1 (en) | 2017-11-28 | 2019-10-18 | 상월고구마두레영농조합법인 | Manufacturing method of hot pepper paste contating sweet potato, and hot pepper paste using by the same |
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| KR20020043199A (en) * | 2002-03-19 | 2002-06-08 | 서현국 | A manufacturing technique of sweet potato red pepper paste |
| KR20110023193A (en) * | 2009-08-31 | 2011-03-08 | 성삼섭 | Functional grain syrup and gochujang using thereof |
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| KR20020043199A (en) * | 2002-03-19 | 2002-06-08 | 서현국 | A manufacturing technique of sweet potato red pepper paste |
| KR20110023193A (en) * | 2009-08-31 | 2011-03-08 | 성삼섭 | Functional grain syrup and gochujang using thereof |
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| CN103766753A (en) * | 2014-01-24 | 2014-05-07 | 遵义市桐梓县宇强农产品开发有限公司 | Purple potato noodles and preparation method thereof |
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