KR101268450B1 - Manufacturing method for red pepper paste sauce containing apple - Google Patents

Abstract

The present invention relates to a method of manufacturing an apple containing kochujang sauce, comprising: an apple crushing step of washing and crushing apples and crushing the apples; and a primary fermentation of the kochujang sauce composition in which the crushed apples of the apple crushing step are mixed with kochujang Fermentation step, and the first fermented gochujang sauce composition consisting of a yellow fermentation lint, anchovy powder, peanut powder, sesame salt, minced garlic, minced ginger and liquor is a secondary fermentation step of fermentation.

Description

MANUFACTURING METHOD FOR RED PEPPER PASTE SAUCE CONTAINING APPLE}

The present invention relates to a method of manufacturing an apple containing kochujang sauce, comprising: an apple crushing step of washing and crushing apples and crushing the apples; and a primary fermentation of the kochujang sauce composition in which the crushed apples of the apple crushing step are mixed with kochujang Fermentation step, and the first fermented gochujang sauce composition consisting of a yellow fermentation lint, anchovy powder, peanut powder, sesame salt, minced garlic, minced ginger and liquor is a secondary fermentation step of fermentation.

Gochujang is our unique fermented food, a complex fermented seasoning rich in nutrients such as protein, fat, vitamin A and vitamin C. Kochujang is a seasoning and a favorite food that combines the sweetness of carbohydrate hydrolyzed with amino acid from soybean protein, spicy taste of red pepper and salty salt. Gochujang is mainly used for flavoring stew and steamed food, and is used as seasoning for raw vegetables, vegetables, stewed foods, and grilled foods. However, this traditional gochujang manufacturing method has the advantage of maintaining the unique taste of kochujang and the manufacturing process is simple, but the unique taste of kochujang alone was difficult to meet the various needs of the consumer. In other words, the traditional method of manufacturing red pepper paste is not enough to satisfy the needs according to the variety and quality of consumer's preference.

Korean Unexamined Patent Publication No. 2003-0087317 discloses Kochujang added with kelp powder and a manufacturing method thereof, and Unexamined Patent Publication No. 2003-0092402 discloses a method of producing plum hot pepper paste, and Patent Document 2003-0019532 discloses starch syrup. Disclosed is a method of preparing strawberry kochujang.

Apples contain a lot of dietary fiber, which prevents constipation. It contains pectin, which increases fatty acids and releases carcinogens. It has anti-cancer effects, and it contains vitamins and fruit acids, which are effective for skin whitening and fine wrinkles. It is known to be effective in improving immunity due to its excellent bactericidal action, and in particular, eliminating the fatigue of organic acids accumulated in the body and improving the deficiency of immunity due to fatigue. In addition, the potassium component regulates sodium in the body to help maintain normal blood pressure, and a substance called quercetin prevents aging by inhibiting the increase of lipid peroxide in plasma, and in particular, prevents aging and tissue damage of cells, thereby preventing Alzheimer's and Parkins It is known that it is effective in preventing brain diseases such as disease. In particular, apples are preferred to be eaten without removing the skin, but tannins and pectins contained in the skin have anti-cancer effects.

On the other hand, there is a technology that can be enjoyed by foreigners as well as young and old as well as foreigners by neutralizing the salty and spicy taste of red pepper paste with the sour and sweet taste of the apple by using the apple that is effective as described above. It relates to an apple pepper paste which is made by mixing apple composition and red pepper paste with the same amount of dried apple dry and boiled apple stew by adding sugar, apple, onion and garlic. However, there is a problem in that the manufacturing process is complicated because drying the chased apples to prepare an apple composition as described above, a process that needs to prepare a separate apple stew is required.

In addition, to improve the chewing texture of kochujang, it contains dried apples and boiled apples, but the dried apples absorbed the boiled apples and moisture of kochujang, so the texture is somewhat tougher, which may inhibit the texture of apple kochujang. When using apple red pepper paste as a source such as, there is a problem that the apple composition tends to be dirty and may hinder the appearance of the dish.

In addition, various technologies for red pepper paste have been developed using apples, such as Korean Patent Application Publication Nos. 2002-0080607 and 00205197, but a predetermined time period is obtained by mixing apple juice, apple concentrate or apple puree with red pepper powder and buckwheat flour. There is a problem in that the manufacturing process for producing red pepper paste is complicated because it requires a process to be prepared by fermentation or an apple concentrate or an apple puree.

The present invention has been made in order to solve the above problems, the first fermented by mixing the crushed apples in the red pepper paste as a hot pepper paste sauce, the second fermentation after the addition of various subsidiary materials to the taste, flavor and nutrients of the apple Its purpose is to make kochujang sauce containing beneficial apples with good health in mind by combining the taste of kochujang and subsidiary materials and using them conveniently in various foods.

In addition, the present invention can be used to squeeze the apple or dried apples or apple concentrate, the process of processing the apple with heat may destroy the nutrients of the apple, but the crushed apple according to the invention It is possible to minimize the nutrient destruction of apples by removing only the apples and grinding them in a mixer, and aims to produce a chili sauce containing apples that is simpler in the manufacturing process and richer in texture and flavor.

In addition, it can be used as a sauce for various dishes instead of gochujang, so that cooking can be completed without any special seasoning, and for the purpose of manufacturing kochujang sauce containing apples, which can further enrich the rich flavor of the finished dish. do.

The present invention relates to a method for producing an apple containing kochujang sauce, comprising: crushing an apple after crushing the apple and crushing the apple; A first fermentation step of fermenting the red pepper paste sauce composition of the apple crushed step of the crushed apple and red pepper paste; It comprises a secondary fermentation step of fermenting by mixing the first fermented gochujang sauce composition, yellow pulpo lint, anchovy powder, peanut powder, sesame salt, minced garlic, minced ginger and liquor.

In addition, the kochujang sauce composition in the first fermentation step is characterized in that the fermentation for 5 to 6 months by mixing 30 to 60 parts by weight of apples with respect to 100 parts by weight of kochujang.

In addition, the secondary fermentation step is 1 to 30 parts by weight of yellow Taepo lint, 0.1 to 15 parts by weight of anchovy powder, 0.1 to 15 parts by weight of peanut powder, 0.1 to 15 parts of sesame salt, based on 100 parts by weight of the red pepper paste sauce composition fermented in the first fermentation step. 15 parts by weight, minced garlic 1-30 parts by weight, minced ginger 0.1-5 parts by weight and 1-15 parts by weight of the mixture is characterized in that the fermentation for 10 days to 30 days.

In the present invention, as a kochujang sauce containing apples, the firstly fermented by mixing the crushed apples in kochujang, and then the second fermentation after adding various subsidiary materials, the taste and flavor and nutrients of the apple is well combined with the taste of kochujang and subsidiary materials Its rich flavor and convenient use in cooking make it possible to prepare a gochujang sauce containing healthy apples.

In addition, the present invention can minimize the nutrient destruction of apples by removing only the tops of the apples and grinding them in a mixer, without using apples boiled or using dried apples or apple concentrates. You can make Gochujang sauce containing apples with more texture and flavor.

In addition, instead of using gochujang as a source of various dishes can be completed without a separate seasoning, there is an effect that can enrich the rich taste of the finished dish.

Figure 1 is a schematic manufacturing process diagram for an apple containing kochujang sauce according to the present invention

It will be described in detail a method for producing an apple containing kochujang sauce according to the present invention.

1 is a schematic manufacturing process diagram of an apple containing red pepper paste sauce according to the present invention, the apple crushing step of washing and crushing the apples, the apple crushing step of mixing the pulverized apples with red pepper paste It comprises a first fermentation step of fermenting the kochujang sauce composition, a second fermentation step of fermenting the first fermented kochujang sauce composition fermented by mixing yellow pulp lint, anchovy powder, peanut powder, sesame salt, garlic, ginger and liquor .

Apple Crushing Step

Fresh apples are washed thoroughly with water and vinegar to leave no pesticides, foreign substances or microorganisms on the surface, divided into equal parts, and then crushed into a blender.

When crushing apples, only the tops of the apples are removed, and then the seeds are pulverized. In general, apples have more nutritious ingredients than skins and seeds, so only the tops are removed and put in a blender.

Instead of crushed apples, it is possible to use a slice of apples cut to a predetermined size or to use dried apples or apple concentrates, but it takes a long time to process apples, and in particular, to add dried apples. In this case, the dried apple may absorb the moisture and make the texture of the red pepper paste prepared by making a strong texture.

In addition, when using apples boiled or dried apples or apple concentrate, the process of processing the apples with heat may destroy the nutrients of the apples, but the pulverized apples according to the present invention is only an apple By removing the bay and crushing in a mixer, you can minimize the nutrient destruction of apples.

Therefore, in the manufacturing process of the apple-containing red pepper paste sauce according to the present invention it is possible to shorten the manufacturing time and manufacturing process by using a fresh apple pulverized in a mixer in order to further enrich the texture and flavor.

First fermentation stage

The fermented red pepper paste sauce composition is first fermented by mixing apple and red pepper paste.

The kochujang sauce composition is preferably mixed with 30 to 60 parts by weight of apples with respect to 100 parts by weight of kochujang, more preferably by mixing 41 parts by weight of apples with respect to 100 parts by weight of kochujang, the taste, nutrition and aroma of apple Make it together.

The first fermentation of the kochujang sauce composition is preferably fermented for 5 to 6 months, the pulp and seeds and skins of the apples pulverized through the first fermentation are loosened so that the concentration of the kochujang sauce composition is thinned, but the flesh and seeds and skin It can improve the texture of Kochujang sauce, which is produced by eliminating foreign substances, and the flavor and aroma of apples can enhance the flavor of Kochujang sauce.

In addition, by mixing the crushed apple with red pepper paste fermentation can neutralize the salty and spicy taste of red pepper paste with the sweet and sour taste of the apple, and the fresh flavor of the red pepper paste can be neutralized to reduce the rejection of red pepper paste.

Second fermentation stage

Fermented by mixing the first fermented gochujang sauce composition, yellow Taepo lint, anchovy powder, peanut powder, sesame salt, chopped garlic, chopped ginger and liquor.

1 to 30 parts by weight of yellow Taepo lint, 0.1 to 15 parts by weight of anchovy powder, 0.1 to 15 parts by weight of peanut powder, 0.1 to 15 parts by weight of sesame salt, 1 to 30 parts by weight of minced garlic Boil, 0.1-5 parts by weight of ginger and 1-15 parts by weight of liquor can be mixed and fermented for 10 days to 30 days to further enrich the rich flavor of the red pepper paste containing apples.

The yellow Taepo lint is torn or ground the dried yellow Taepo fine, and to enhance the umami taste of Kochujang sauce with anchovy powder, peanut powder and sesame salt for the savory taste of Kochujang sauce, minced garlic and minced ginger and liquor It is added to neutralize the fishy taste and aroma of the yellow tarpaulin and anchovy powder.

Perilla oil or sesame oil may be added in place of the above-mentioned peanut powder and sesame salt, but do not use perilla oil or sesame oil to ensure the preservation of red pepper paste sauce and apples are added to ensure a sweet and sour taste.

Meanwhile, in place of the peanut powder and sesame salt, it is possible to use nut powder such as almond powder, pine powder, walnut powder.

The liquor is preferably to use jongjong or sake, soju can drop the flavor of the Kochujang sauce is prepared so that you can further enhance the flavor of gochujang sauce by using the choice of jongjong or sake.

Gochujang sauce containing apples prepared through the method described above is not only an apple, but also ingredients such as yellow Taepo lint and anchovy powder, sesame salt, and chopped garlic are added and used as a sauce for various dishes instead of gochujang. You can complete the dish even if you do not want to add the rich flavor of the finished dish.

Hereinafter, the present invention will be described in more detail.

Example.

Apple crushing

14 kg of fresh apples are washed thoroughly with water and vinegar so that no pesticides, foreign substances or microorganisms remain on the surface, and then the nipples are removed, divided into equal sizes, and put into a mixer to grind.

Primary fermentation

After putting 14kg of the crushed apples into 34kg of red pepper paste mixed with 34kg of red pepper paste, it is first fermented for 6 months.

Secondary fermentation

The first fermented kochujang sauce composition is mixed with 1kg of yellow Taepo lint, 120g of anchovy powder, 210g of peanut powder, sesame salt 110g, minced garlic 1kg, minced ginger 70g and 720ml of alcohol (final) and fermented for 2 months.

Through the second fermentation step, can be prepared apple sauce containing apple according to the present invention, the kochujang sauce prepared as described above can be used in a variety of sauces, such as bibimbap, or stew, steamed or stew, etc. And, even when dipping pickles in deodeok or oysters, etc. can be used gochujang sauce according to the present invention.

The present invention is a pulverized fresh apple mixed with red pepper paste and fermented first, and then the fermented red pepper paste in the method of manufacturing apple-containing red pepper paste sauce prepared by secondary fermentation by mixing the yellow fermented linguine, anchovy powder, etc. The present invention is not limited to the above-described embodiments, and various modifications and changes may be made without departing from the technical spirit of the present invention.

Claims (3)

Apple crushing step of crushing and crushing the apples;
A first fermentation step of fermenting the red pepper paste sauce composition of the apple crushed step of the crushed apple and red pepper paste;
A secondary fermentation step of fermenting the first fermented red pepper paste sauce composition by mixing yellow lint lint, anchovy powder, peanut powder, sesame salt, chopped garlic, chopped ginger, and liquor;
Method of producing a red pepper paste sauce containing apples, characterized in that comprises a.
The method of claim 1, wherein in the first fermentation step, the red pepper paste sauce composition is mixed with 30 to 60 parts by weight of apples with respect to 100 parts by weight of red pepper paste, and fermented for 5 to 6 months. .
The method of claim 2, wherein the secondary fermentation step is 1-30 parts by weight of yellow Taepo lint, 0.1-15 parts by weight of anchovy powder, 0.1-15 parts by weight of peanut powder, based on 100 parts by weight of red pepper paste sauce composition fermented in the first fermentation step. , Red pepper paste 0.1 ~ 15 parts by weight, minced garlic 1-30 parts by weight, minced ginger 0.1-5 parts by weight and liquor 1-15 parts by weight of fermented red pepper paste sauce characterized in that the fermentation for 10 to 30 days Manufacturing method.

Images