KR101250609B1 - Production Method of Hot Pepper Soy Paste Including Pear and Apple Juice and the Hot Pepper Soy Paste Produced by This Method - Google Patents

Abstract

The present invention relates to a method of preparing pear and apple juice red pepper paste and red pepper paste prepared by the above method, and more specifically, to boil for 1 hour by adding the same amount of water to the pear and apple juice, and added to the malt by adding a certain amount of malt Mixing rice flour; Roasting red pepper powder and meju powder; It relates to a method for producing a pear and apple juice rice pepper paste comprising the; and mixing the mixture and aging it with natural salt. The present invention relates to a red pepper paste containing pears and apple juice, which is a method of producing red pepper paste having excellent aroma, taste and overall preference by appropriately mixing the amounts of red pepper powder and meju powder, pear and apple juice.

Description

Production Method of Hot Pepper Soy Paste Including Pear and Apple Juice and the Hot Pepper Soy Paste Produced by This Method

The present invention is to add a pear and apple juice to find the peculiar flavor and nutritional flavor of pears and apples in the traditional method of making red pepper paste in each home pear and apple juice rice pepper that can be eaten by short-term ripening and its It relates to a manufacturing method.

In general, essential ingredients in our diet include red pepper paste, soy sauce and soybean paste. Among them, soy sauce and soybean paste are found in Japan, but red pepper paste is a traditional food only in Korea. Generally, home-made red pepper paste is made by fermenting red pepper paste with fermented red pepper paste, meju powder, and general compound. Fruit and red pepper paste prepared by adding apples, oranges, grapes and pineapple juice to red pepper paste. Our food culture is rapidly westernizing with economic development, but Western foods are causing various health problems because they do not fit our constitution. Accordingly, interest in traditional foods has increased, and many studies on kimchi, miso, and red pepper paste have been made.

Among them, the sensory preference of pineapple added red pepper paste is known to be higher than that of other red pepper paste. In addition, Kochujang and red pepper paste are manufactured using persimmon fruit as a raw material, and local traditional red pepper paste is reproduced. There is a method for preparing apple pepper paste made by mixing apple puree and red pepper paste properly.

The standard for the ingredients of kochujang is to add at least 6% of red pepper powder to the food process.In the case of glutinous red pepper paste and rice kochujang, at least 15% of glutinous rice or rice is added, at least 4% of crude protein and 150 mg of amino acid nitrogen. (Glutinous rice or rice red pepper paste is 100 mg% or more).

Recently, gochujang mixed with various delicious nutrients for young generation has begun to show. For example, the addition of apples, oranges, grapes, pineapples, and other juices to red pepper paste, or anchovy, kelp, and other red pepper paste are starting to emerge. It's happening. In Korean Patent Application Publication No. 10-198094, concentrates extracted from apples and garlic, onion, leeks, ginger, anchovies, kelp, etc., pulverized in a grinder are put in a steamer, and a certain amount of drinking water is added to the stock solution. After adding rice flour to a saccharification pot and heating, adding red pepper powder and malt, stirring, and saccharifying, it is described a method of preparing apple red pepper paste containing apple ingredients prepared by mixing Jocheong, Tang alcohol and vinegar. Korean Patent Publication No. 99-78929 discloses apple red pepper paste mixed with apple puree, malt, non-glutinous rice, glutinous rice, red pepper powder, and meju powder salt. The manufacturing method is described, and Korean Laid-Open Patent Publication No. 2000-53848 mixes an appropriate amount of crude syrup and Gochuru in a concentrated liquid of various fruits. W fruit ripening pepper paste preparation by fermentation in which the addition of various fruit concentrates are described.

Cool nectarine is rich in dietary fiber and potassium, which lowers blood pressure. Pear, a sweet and cool fruit, has the cleanest and lightest taste of any fruit. Compared to other fruits such as apples and grapes, it contains 85 ~ 88% of water and is rich in organic acids, vitamins B and C, and fiber, and has been recognized for its effectiveness in preventing and treating bronchial diseases such as cough, sputum and asthma. In addition, the abdomen is an alkaline food containing enzymes such as invertase and oxidase that aid digestion, and is excellent with meat such as beef, beef, sashimi, bulgogi and pork belly. The proteolytic enzymes contained in the pear soften the meat and add it to the sashimi or grilled meat.

In the conventional gochujang manufacturing method, finely crushed red pepper powder and meju powder, salt, glutinous rice or barley are mixed with malt and mixed with malt to ripen in the sun and wind for at least two months. At this time, if the maturation period is long, the amount of salt to put a lot of mold does not bloom, so more than 20% salt is added to the conventional kochujang salty taste. In addition, commercially available red pepper paste is manufactured by mixing finely ground red pepper powder, improved meju powder, salt, flour, sugar, and maltose syrup, and there are many health functional deficiencies due to the use of artificial high fructose and preservatives.

Therefore, the present inventors do not add sugar or starch syrup using the sweetness of pears and apples, while trying to improve the many red pepper paste with the above problems, and also stir red pepper powder and meju powder to use peculiar raw pepper powder smell and meso odor The present invention has been completed by confirming that it is possible to shorten the maturation period rather than the conventional method of blowing wind and sun for a long time.

An object of the present invention is to provide a pear and apple juice rice pepper paste that can shorten the maturation period and improve the nutritious and excellent clean flavor since it is difficult to get a long time in the apartment these days.

Another object of the present invention is to prepare red pepper paste using pear and apple juice to make the red pepper paste edible to the general public to develop the secondary industry of pear economically and also to create the opportunity to inform the world of the taste of red pepper paste It is to contribute to the globalization of Korean food by having unique tastes, Korean tastes, and international tastes that are changing recently.

In order to achieve the above object, the present invention comprises the steps of: iii) adding the same amount of water to the pear and apple juice to boil for about 1 hour and adding a certain amount of malt to the saccharified rice flour; Ii) roasting red pepper powder and meju powder; And iii) mixing the powder of ii) in the mixture of iii) and adding natural salt thereto to ripen the pear and apple juice rice pepper paste.

The present invention also provides a pear and apple juice rice pepper prepared by the above method.

Hereinafter, the present invention will be described in detail.

In the method of manufacturing pear and apple juice rice pepper of the present invention, 50 to 200 parts by weight of saccharified rice powder, 25 to 100 parts by weight of red pepper powder, 5 to 20 parts by weight of buckwheat powder and 10 to 10 days of salt based on 100 parts by weight of the pear and apple juice. It is preferably 40 parts by weight, more preferably 100 parts by weight of saccharified rice powder, 50 parts by weight of red pepper powder, 10 parts by weight of buckwheat powder and 20 parts by weight of sun salt based on 100 parts by weight of the pear and apple juice.

Meju powder is formed from boiled soybeans, woven with rice straw, and suspended under house eaves. Soybean protein and various amino acids are decomposed by the action of fungus called Aspergillus oryzae and bacteria called Bacillus subtilis . And carbohydrates break down to produce sugars. In this process, new flavor substances, taste ingredients (flavors), vitamins and other unidentified bioactive substances are synthesized.

The pear contains malic acid, citric acid, fructose, glucose and sucrose, tastes sweet, full of nature and non-poisonous, and its effect is to make essences, moisturize dry areas, lower heat, clean up the walls, Lowers the heat of the heart, lowers the fire, oriental medicine is effective when the fever is damaged or thirsty.

Hereinafter, a method of preparing pear and apple juice rice pepper of the present invention will be described in detail for each process.

(1) Manufacturing Process of Pear and Apple Juice Stock Solution

In the process of preparing pear and apple juice stock solutions, pears and apples are washed thoroughly to remove the skin, and then crushed and boiled with the same amount of water. Doze off enough to let the pulp recede. As a result, by using concentrated pear juice and apple juice without adding sugar and starch syrup, it is possible to enhance the natural taste of gochujang as the original flavor and flavor of pear juice and apple juice.

(2) Saccharification Process of Rice Flour

The rice is washed thoroughly and then ground to powder. The rice flour is used to make porridge, pour malt-dried water, crush, and then firstly saccharify at about 40 to 50 ° C., and then boil at 100 ° C. for about 4 to 5 hours until fully saccharified. By using the saccharified rice flour to avoid the use of artificial high fructose to improve the nutritional supplement and taste. The pear juice and the apple juice are mixed with the saccharified rice flour and heated to a normal red pepper paste viscosity at about 100 ° C. for about 4 to 5 hours, followed by cooling.

(3) Adding red pepper powder and meju powder

Stir-fry red pepper powder and meju powder. As a result, eliminating odor and improving flavor shorten the maturation period. That is, in order to remove the unique smell of meju and raw red pepper powder, by stir-frying red pepper powder and meju powder, it is possible to shorten the long-term sun and cumbersome, shorten the maturation period and produce a low-salt red pepper paste.

(4) Manufacture of Red Pepper Paste

Red pepper powder, meju powder and salt are added to saccharified rice powder containing pear and apple juice concentrate to prepare red pepper paste.

And since the rice powder is completely saccharified by the manufacturing process as described above, it can be sampled immediately after the mixture of meju powder, red pepper powder and salt is mixed with the mixture mixed in the final process, and dried in the sun after manufacturing as a normal red pepper paste. No fermentation process is required, and in kochujang, it can be sampled immediately without the fermentation process such as the activity of microorganisms in the above fermentation process. Also, since it is low salt, the sweet taste of gochujang of pear and apple juice increases as time goes by. Therefore, according to consumer's preference, it can be tasted after a suitable period has elapsed.

As described above, the kochujang of the present invention shortens the ripening period, adds the unique flavors and nutrients of pears and apples to ripen in the most timely ripening state of fermentation, and contains the taste of pears and apples, It can be consumed as a functional food at low salt concentrations. In addition, the Kochujang has been modernized with the taste of traditional kochujang, which was tasted in the past, and industrialized local specialties such as pears and apples, which are economically helpful to farmers, and also improved the delicious Kochujang of Korea. It will be an opportunity to showcase. As described above, the present invention makes red pepper paste using pears, apples and rice to promote the consumption of our agricultural products, improves nutritional supplementation and flavor of high fructose use of commercially available red pepper paste, and shortens the aging period. It is effective to contribute.

1 is a photograph of rice flour saccharified with malt used in the present invention,
2 is a photograph of red pepper powder and meju powder used in the present invention,
Figure 3 is a photograph showing a mixture of pear and apple juice concentrate, the saccharified rice flour, red pepper powder, meju powder and salt,
Figure 4 is a photograph of rice pepper paste with added pear and apple juice.

Hereinafter, the present invention will be described in more detail based on the following examples. It should be noted, however, that the following examples are for illustrative purposes only and are not intended to limit the scope of the present invention. The present invention is not limited to the following examples. Will be apparent to those skilled in the art to which the present invention pertains.

Example 1 Preparation of Pear and Apple Juice Rice Pepper Paste

Looking at the characteristics of the apple and pear used by the inventors are as follows. For apples, varieties were Fuji, moisture was 83.6%, sugar content was 1.6 ㅀ Bx, acidity was severely injured, fruit juice was high, flesh was soft, dense, and fragrance was normal. In addition, pears were cultivated, varieties were reported, moisture was 88.4%, sugar was 11.4 ㅀ Bx, acidity was low, fruit juice was high, meat was soft, wheat and fragrance was weak.

The present inventors finely ground 1 kg and 1 liter of water and 1 liter of water each of the pears and apples from which skin and ovary were removed, poured into a pot, and boiled slowly at 100 ° C. for about 1 hour. When the amount was reduced to 1/2, it went down finely. In addition, 1 kg of rice flour was made to die, poured malted malt water (800 g of malt and 10 l of water), and then boiled until the porridge. In addition, fine red pepper powder and meju powder were roasted at low temperature without burning. 2 liters of pear and apple juice and 2 liters of saccharified rice flour were diluted 1 kg of red pepper powder, 0.2 kg of meju powder and 0.4 kg of sun salt, and then aged for 1 to 2 days.

≪ Comparative Example 1 &

Kochujang was prepared in the same manner as in Example 1, except that the stock solution, which was not added with water when boiling pear and apple juice, was boiled as it was. As a result, the pulp of the pear and the apple juice became too much, and it burned in the state which does not fall completely when it boils.

<Comparative Example 2 and Comparative Example 3>

Kochujang was prepared in the same manner as in Example 1 except that the ratio of red pepper powder and meju powder was changed to 5: 1 (Comparative Example 2) and 5: 3 (Comparative Example 3). As a result, the taste decreased in Comparative Example 2, and the color of red pepper paste was not good in Comparative Example 3.

<Comparative Example 4 and Comparative Example 5>

Gochujang was prepared in the same manner as in Example 1 except that the amount of salt was changed to 0.3 kg (Comparative Example 4) and 0.5 kg (Comparative Example 5) instead of 0.4 kg of Example 1. As a result, the kochujang of Comparative Example 4 was inferior in cooking taste, and in Comparative Example 5, it was too hot.

&Lt; Comparative Example 6 >

Red pepper paste was prepared in the same manner as in Example 1 except that the red pepper powder and meju powder were not roasted.

&Lt; Comparative Example 7 &

Commercially available brand gochujang was used.

<Sensory Test>

Sensory tests were performed by 15 panelists selected from the general adults. Evaluation targets are the Examples and Comparative Examples 2 to 7 carried out based on the results obtained by the experimental examples. The evaluation items included 10 scores (0-1: very bad, 2-3: bad, 4-5: normal, 6-7: good, 8-) for color, taste, texture and aroma. 9 points: very good). Statistical analysis of the evaluation results was verified by ANOVA and Duncan's multi-range test using statistical package for social science (version 10.0). The results are shown in Table 1 below. Here, the smell is an important point whether the smell of meju or raw red pepper powder, and the bitter taste represents the degree of uncleanness. The bitterness and saltiness also indicate a low score.

color smell Bitter taste Salty taste Rich flavor Overall likelihood Example 1 9.2 ± 0.54 9.5 ± 0.61 9.7 ± 0.45 9.6 ± 0.74 9.3 ± 0.62 9.4 ± 0.58 Comparative Example 2 9.3 ± 0.67 8.2 ± 0.73 8.1 ± 0.52 9.0 ± 0.81 8.7 ± 0.44 8.7 ± 0.67 Comparative Example 3 8.7 ± 0.39 8.1 ± 0.88 8.4 ± 0.63 9.3 ± 0.69 9.0 ± 0.87 8.8 ± 0.72 Comparative Example 4 9.0 ± 0.42 7.4 ± 0.61 7.9 ± 0.49 9.2 ± 0.58 7.9 ± 0.52 8.3 ± 0.64 Comparative Example 5 8.9 ± 0.61 7.5 ± 0.69 8.6 ± 0.27 7.5 ± 0.44 7.8 ± 0.61 8.2 ± 0.58 Comparative Example 6 9.1 ± 0.67 9.0 ± 0.58 8.8 ± 0.71 9.1 ± 0.49 8.2 ± 0.47 8.9 ± 0.42 Comparative Example 7 9.0 ± 0.52 8.8 ± 0.49 8.3 ± 0.27 8.7 ± 0.59 8.4 ± 0.57 8.6 ± 0.41

As shown in the results of the sensory test, red pepper paste made of pear and apple juice and rice of the present invention had an effect of improving the smell and bitter taste. It was excellent in umami and neat taste, and also preferred preference of red pepper paste made of pear and apple juice and rice of the present invention.

Experimental Example Salt Measurement

The salt concentrations of the red pepper paste of Example 1 and commercially available red pepper paste (Comparative Example 7) were diluted to 1/10 with distilled water and measured with a salinity meter (CM-1000, Japan). As a result, the salt concentration of Example 1 was 1.4%, less than half the salt concentration of 2.8% of Comparative Example 7.

On the other hand, the specific scope of the present invention is defined by the claims rather than the embodiments described above, all changes and modifications derived from the meaning and scope and equivalent concepts of the claims to the scope of the invention It should be interpreted as including.

Claims (4)

Iii) adding the same amount of water to the pear and the apple juice to boil for about 1 hour, and adding a predetermined amount of malt to the saccharified rice flour;
Ii) roasting red pepper powder and meju powder; And
Iii) mixing the powder of ii) to the mixture of iii) and aging the salt into it, including 50 to 200 parts by weight of saccharified rice powder and red pepper powder 25 to about 100 parts by weight of the pear and apple juice. 100 parts by weight, buckwheat flour 5 to 20 parts by weight and the natural salt 10 to 40 parts by weight of the method of producing pear and apple juice rice pepper paste.
delete The method of claim 1, wherein 100 times by weight of saccharified rice powder, 50 parts by weight of red pepper powder, 10 parts by weight of buckwheat flour, and 20 parts by weight of natural salt, 20 times by weight of pear and apple juice.
Pears and apple juice rice pepper prepared by the method of any one of claims 1 to 3.

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