KR101280455B1 - Manufacturing method of medicinal herb hot pepper soy paste - Google Patents

Abstract

The present invention is to prepare meju by heating the meju beans in the extract of dried jujube, crushed with a grinder to prepare meju powder,
After making gourd rice with glutinous rice and brier, ripen the gourd rice in malt extract to make Sikhye rice, and then filter Sikhye rice, and add sesame extract and dandelion extract OD extract in a cauldron together at 50 ℃. After heating for 60 grams of herbal herb greens, 8 kg of barley rice cake made with barley rice, 3 kg of meju powder, 60 liters of herbal herb greens, 6 kg of salt and 7 kg of red pepper powder were mixed and mixed in a container for 3 months to prepare medicinal herb paste. It is about a method.

Description

Manufacturing method of medicinal herb paste {Manufacturing method of medicinal herb hot pepper soy paste}

The present invention relates to a method for producing herbal kochujang.

Korean people have used red pepper paste using red pepper powder to make various dishes, and these red pepper paste is known as a complete food to enhance the immune function of the human body because it contains a large amount of beneficial ingredients for various human bodies.

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. 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.

Korean Registered Patent Publication No. 1008553170000 (20080825) contains dandelion, which is excellent for fatigue and anti-cancer effects, and also contains black soybean which has excellent anti-cancer effect, anti-aging and anti-obesity. At the same time, dandelion pepper paste is added, which adds dandelion-specific taste and scent, and black nutrients are added.

The publication No. 1009075110000 (20090706) has a clean persimmon before it becomes hongsi, cut it, remove persimmon seeds, and put the dehydrated persimmons into a container, mix them with brown sugar and volume ratio 1: 1, and then cool them. Preparing persimmon by aging for 1 year; Preparing clean bokbunja which is mixed with brown sugar and a volume ratio of 1: 1, and then aged for 1 year in a cool place. Washing the mulberry harvested from the mulberry tree and then putting it in a container, mixing brown sugar with a volume ratio of 1: 1, and then preparing the aged mulch by aging for 1 year in a cool place; 58 to 62% by weight of soy flour, 19 to 21% by weight of non-glutinous rice, 19 to 21% by weight of glutinous rice, evenly mixed, steamed and steamed at 100 to 130 ° C, and floated at a temperature of 25 to 30 ° C. 5 to 7 days in the dry and then crushed to prepare meju powder; 39 to 41% by weight of aged persimmon, 2 to 4% by weight of aged bokbunja, 1 to 3% by weight of matured mulberry, 4 to 6% by weight of buckwheat flour, 19 to 21% by weight of red pepper powder, starch syrup 24 to 26 It describes a method for producing gochujang prepared by mixing the weight%, 4-6% by weight of salt evenly and aged for 2-3 days.

In the publication No. 1007192240000 (20070511), the first fermentation ripening step of immersing glutinous rice, and then increasing the mixture, and then mixed with meju powder, stir and then saccharified and diluted, fermentation and fermentation by mixing red pepper powder and salt, and primary fermentation A functional gochujang comprising a secondary fermentation aging step of mixing fermented mushrooms, plums or jujube with alcohol and mixing the concentrated extract obtained by fermentation and fermenting again is described.

Korean Patent Application Publication No. 1020080009798 (20080130) includes Jagamgi, wolfberry, seaweed, mountain rice, black yam, wolfberry, ivy vine, soft red pepper, mugwort, dandelion, purslane, plantain, pine needle, nasturtium, silk grass, birch, barn To remove various poisons contained in wood (or alder), straw shinnyul, eosungcho and red pepper barley, soak enough for several hours in charcoal, wood vinegar, reed root juice, juniper juice (or vine vine juice) After washing it with charcoal again, and mixing the various toxic substances removed with charcoal, put it in a kiln, boil it for several hours, mix it with finely divided beef bones with a mixer, and then remove the charcoal. , Making a meju of a predetermined size with the mixed material and then aging for about 50 to 60 days, and the herbal material and garlic, onion, ginger, kelp charcoal After immersing in vinegar solution, reed root juice, jujube juice (or herbaceous vine juice) for several hours, and adding the medicinal herb meju aged in the jar to the appropriate amount of charcoal, and then medicinal ingredients prepared in the previous step Add garlic, onion, and ginger juice with a blender, reed root juice, blue mule vine juice and octacosanol powder (or Cordyceps sinensis) in small amounts, and add eggshell or net with anchovy and anchovy to a jar filled with meju. The method of producing herbal kochujang with the removal of various poisonous ingredients is disclosed, which comprises aging the natural calcium component into herbal and kochujang, and putting compressed molded charcoal into the kochujang.

Publication No. 1020090057342 (20090605) discloses 14 to 20% by volume of raw stones (48 to 20% by weight of soaked beans, 25 to 10% by weight of crushed beans, 10 to 20% by weight of crushed beans, 10 to 20% by weight of crushed soba). To 20% by weight, 1 to 10% by weight of alpha cone, 1 to 10% by weight of shredded jujube (or other fruit), 2 to 1% by weight of crushed licorice, 1 to 5% by weight of shredded kelp, 1 to 2% by weight of shredded kelp, 1 to 2% by weight of crushed stevia 100%) and 72 to 60% by volume of yellow clay (5 to 20% by weight of crushed ocher, 95 to 80% by weight of bottled water 100% by weight) Amenity soy sauce composition ratio using ocher containing 14 to 20% by volume of natural salt (60 to 80% by weight of sea salt, 40 to 20% of seaweed, and 100% by weight of total weight) And soy sauce, 30 to 15% by weight, stored 15 to 15% by weight, roasted soybeans 17 to 25%, shredded soybeans 18 to 18 1% by weight, 1 to 21% by weight of crushed jujube flesh, 4 to 14% by weight of mixed natural salt, 3 to 1% by weight of stevia, 5 to 20% of yellow soil water 4 to 8% Amenity soybean paste composition blend ratio using ocher containing 100% of total weight by weight, 4 to 10% by weight of koji powder, 2 to 4% by weight of jujube powder, 4 to 6% by weight, glutinous rice flour 10 to 12% by weight, red pepper powder 15 to 20% by weight, malt 8 to 5% by weight, mixed natural salt 8 to 12% by weight, 5 to 20% yellow soil Amenity using ocher characterized by the blending ratio of the ammonia kochujang composition using ocher containing 47 to 30% by weight and 3 to 1% by weight of stevia in a total weight of 100% Enteric composition is described,

Publication No. 1020100097971 (20100906) includes a) forming a mixture by agitating water, malt, syrup, salt and peanut meju powder at 20-60 ° C .; b) the primary mixture above A secondary mixture forming step of adding 30-200 parts by weight of a mixture of glutinous rice powder and 50-70% by weight of peanut powder to 100 parts by weight of water and stirring until it reaches 60-120 ° C .; c) a red pepper paste forming step of adding 10 ~ 30 parts by weight of red pepper powder to 100 parts by weight of the glutinous rice flour and peanut powder mixture to the secondary mixture; d) fermentation aging step of sprinkling fermentation while spraying pollen on the surface of the formed red pepper paste; It can be seen that the production method of peanut gochujang containing a.

The conventional gochujang is a color that becomes black when left for a long time to lose aesthetics, or avoid the problem of foreigners or modern people who do not like the smell of meju and kochujang, and do not always absorb the health ingredients of herbs by using the usual gochujang drinking Problems that can not be solved by the present invention.

The present invention, in order to solve the above problems, by heating the meju beans in dry jujube extract to produce meju, crushed by a grinder to prepare meju powder, and then to make a goose rice with glutinous rice and brier, the gourd rice in malt extract After aging, cooked Sikhyebap, filtered Sikhyebap, and added sesame extract, dandelion extract, udi extract to the cauldron in a cauldron and heated together at 50 ℃ for 4 hours to produce 60 liters of herbal bath blue, barley rice Barley rice cake prepared with 8kg, meju powder 3kg, herbal herb blue 60ℓ, salt 6kg, red pepper powder 7kg mixed and put into a container to provide a manufacturing method of the herbal pepper paste prepared for three months to solve the problem to achieve the present invention It is a means.

 Gochujang of the present invention is different from the conventional black to inspire the texture, reduce the inherent smell of gochujang, to make a sweet, sweet and mellow taste, as well as by ingesting the nutrients of brier, beetle, dandelion, Audi, In addition to the nutritional aspects, such as to fit the modern man's diet, better taste and nutrition, as well as preventing adult diseases and cancer to lead a healthy life.

In order to achieve the above object, the present invention heats meju beans to dry jujube extract to prepare meju, and then grinds with a grinder to prepare meju powder,

After making gourd rice with glutinous rice and brier, ripen the gourd rice in malt extract to make Sikhye rice, and then filter the sikhye rice, and add sesame extract, dandelion extract, and Ody extract to the cauldron together at 50 ℃. After heating for 4 hours to produce 60 liters of herbaceous greens, 8kg of barley rice cake made with barley rice, 3kg of meju powder, 60ℓ of herb greens, 6kg of salt, 7kg of red pepper powder, mixed and put into a container and aged for 3 months It relates to a manufacturing method.

Jujube used in the present invention is dried sun jujube dried by solar heat, jujube is like a new egg, ripe and light red, tastes sweet and the fruit of the jujube tree containing a solid seed in the jujube leaves of the sea buckthorn It is a tall tall tree with dull thorns on its branches, leaves are alternately shaped in the shape of a tree, and small yellow flowers that bloom in the leaf axes in summer. The fruit is red when it is ripe and tastes good. It is used as fruit or medicine, and the wood is hard, so it is used as a material for panmok, rice cake, and calendula.

Jujube is a hot food, and it is a food that is cured of coldness in women.

Dried jujube will not only heat your body but also make your skin hydrated.

If there is a lot of cold water, add half gujeolcho and jujube hop in half a bucket of water, boil until the water boils in half, and drink 1 cup three times a day.

Jujube is rich in protein and evenly loaded with essential amino acids and large amounts of inorganic elements. It is a good source of calcium and iron. It clears blood and keeps you young by preventing acidification. In one shot, jujube was said to protect the five intestines and help the 12 meridians. He helped the heart to turn the blood vessels well, to stabilize the nerves, help the lungs and bronchus to cough, and eliminate constipation.

This jujube is warm for the internal organs, so it is good for people with colds or for those with digestive system diseases such as anorexia, indigestion, and diarrhea due to weak spleen and stomach. If the liver is damaged, jujube jujube helps to restore liver function. Jujube's sweetness has a nerve stabilizing effect, which makes it hard to sleep at night or hysteria in women, and when the examinee keeps drinking jujube tea, he relaxes and clears his head and improves memory.

Jujube is not toxic, so even if you eat it for a long time, it has no side effects, and if you wear it, your skin color will be better and your body will be lighter and longer.

Jujube extract was a jujube extract prepared by heating 2 kg of jujube in rock water for 6 hours (hereinafter, referred to as 'jujube extract').

 Brier used in the present invention has a height of 2m. Leafy bush. Several stems gathered, tangled, spiny, and displaced. Five to nine small leaves 2-3 cm long, with pinnate leaves. Inverted egg-shaped or oval, with fine hairs on the back and fine teeth.

 In May, white or pink flowers, about 2 cm in diameter, hang in a conical inflorescence at the end of branches. Petals are slightly recessed at the end, number of petals is 5, stamens are several, pistil is 1, anther is yellow, achene is round, 9mm in diameter, ripen red in October, and is ornamental, medicinal and edible. use.

 It grows in sunny foothills and forest edges throughout Korea except Hamgyongbuk-do, and is also distributed in Japan. The subordinate name multiflora means 'blooming'. This plant is very familiar to us, and it is called by various names depending on the region: wild rose, seven-star, sister-flower, wax, wild rose, and ivy.

There are many thorns, and it is thought that it was a stab tree and then a brier. It is also used as a substitute for fences, but sometimes there are no thorns. The flower language is 'I sing you'. It is colored, but sometimes the tip of the petal is reddish and the fragrance is very good. Red and round berries ripen in autumn, the shape of which is very beautiful. It is common in sunny open fields and is reproduced by seeding, giving up, and folding. Similar types include bristles and brittles with many hairs (spring hairs) in leaves and inflorescences, small briers with small leaves and flowers, Jeju brittles with flat edges and hair on pistils, red flowers and jagged teeth on chin leaves. Border bridle, etc. The southern part of the country is also known as brier. The fragrance is also good for distilling brier flowers. It is used as the root of the vine rose, and its roots are hard and do not burn well, so it is also used for tobacco pipes and high-quality furniture. Stinging flower is used as a medicine to promote blood circulation and to treat abdominal pain, arthritis, and wounds, and to treat coughs and roots, and to treat toothaches, etc., and in the present invention, to remove the smell of meju powder. (Excerpt from the Internet)

In the present invention, the stew flower is mixed with glutinous rice at a weight ratio of 1: 1 for the production of gourd rice, which is used for producing gourd rice, and it is uneconomical if too much. If the smell of meju remains and there is a problem that the staple flower is lacking in health ingredients, the amount of staple flower is preferably 1: 1 by weight of glutinous rice.

  Sansoon extract used in the present invention is mixed by mixing the Soonsun and brown sugar 1: 1 by weight, and then aged for 3 years, the Sunsoon is osteoporosis, arthritis, hangover relief, insomnia, shoulder pain, liver function improvement, skin improvement, It has anti-aging effect, has better flavor of gochujang, and is extracted from the internet.

 The amount used is most preferably 0.16 kg (about 2% by weight) per 8 kg of soybeans.

Too much to change the taste of red pepper paste (too sweet), uneconomical, too small to use the soybean extract to change the taste of red pepper paste is preferable to use 0.16kg per 8kg of soybeans.

Dandelion extract used in the present invention is prepared by mixing dandelion and brown sugar 1: 1 by weight, then aged for 3 years,

Dandelion has controlled gastritis, kills cancer cells, protects the liver, blackens the hair, and has been used as an important drug not only in Korea but also in Indians in China, Japan, India, Europe and America. Even if you look around the old book, there are not many records about dandelion.

Dandelion is effective in all kinds of diseases, and among them, the ability to remove breast cancer and oily pus is very strong. The mother's milk is also effective in giving out. Dandelion is bitter

Dandelion has been widely used for food and folk medicine anywhere in the East and West. Dandelion is bitter and sweet and weak. No poison, liver, enters the stomach. Lowers the fever and makes urine come out, removes inflammation, strengthens the stomach, loosens the poison and clears the blood.

Dandelion is also salty. For this reason, they are hardly affected by pests and are so powerful that they grow well in the cracks of cement walls in cities. Any salty plant can be said to have excellent weakness.

It is good for urinary pain, all respiratory diseases, antipyretics, dry stomach, and boils in women's breasts. Heals boils, relieves heat poisons, sweats, treats constipation, blacks bald heads, strengthens bones and muscles, and is effective against all kinds of eye diseases, each species, species, asthma, bronchitis, lymphadenitis, pleurisy, Gastritis, hepatitis, cholecystitis, narrow esophagus can not eat food, urinary tract infections, tuberculosis, indigestion is also good efficacy. Dandelion has to eat root and leaf together, but it works best. (Excerpt from internet)

In the present invention, the amount of dandelion extract is most preferably 0.16kg (about 2% by weight) per 8kg of soybeans.

Too much to change the taste of gochujang (too sweet), uneconomical, too little to use the dandelion extract because the taste of gochujang is preferable to use 0.16kg per 8kg of soybeans.

The Audi extract used in the present invention is mixed by mixing 1: 1 with weight of sugar and brown sugar, and then aged for 3 years. The mulberry fruit, which is a fruit from the old days, is a fruit that is good for body. As well as C3G, it contains a large amount of health functional ingredients such as high blood pressure inhibiting substance, rutin, and blood sugar lowering substance, DNJ, which is suitable for diabetic patients, and has high unsaturated fatty acid content, making it high value for food.

The antioxidant pigment C3G contained in Audi showed 7 times stronger aging inhibitory effect than tocopherol, which had anti-aging effect. The highest content of C3G in Audi was 1.27%, 23 times that of grapes and 2.3 times that of colored rice. It removes bad substances from the body, and rich anthocyanin ingredient removes brain damage as well as free radicals, which makes brain aging zero. Audi's dark red anthocyanin ingredient is more effective than tocopherol. Has a 7 times higher anti-aging effect, and the RDA research results show that it contains glucose and malic acid, which is good for heat and anemia, has an excellent nutrient tonic effect, relieves dizziness and tinnitus caused by the license, and produces body fluids in the body. It promotes fever and is good for thirst and constipation. Drinking juice releases poison and clears the mind. It prevents the formation, increases the resistance, prevents aging, strengthens the energy, cultivates energy, brightens the eyes and ears, and detoxifies heavy metals in the body.

 The amount used is most preferably 0.16 kg (about 2% by weight) per 8 kg of soybeans.

Too much to change the taste of gochujang (too sweet), uneconomical, too little to the effect of the audi extract soybean paste taste changes because it is preferable to use 0.16kg per 8kg of soybeans.

In the above maturation, fermentation science is added to the beneficial ingredients of the raw materials by fermentation in natural traditional breathing traditional jars that allow the smooth flow of air to the outside so that the nutrition is rich.

Hereinafter, the content of the present invention will be described in more detail by the following examples. However, these examples are only presented to understand the content of the present invention, and the scope of the present invention should not be construed as being limited to these embodiments.

Example

First Step (Meju Manufacturing)

2 kg of dried dried jujube dried in 80 liters of water for 6 hours at 100 ° C. for 6 hours at 100 ° C. for 6 hours, soaked 8 kg of soybeans soaked in rock water for 12 hours and heated at 100 ° C. for 2 hours at 50 ° C. After a short time,

Boiled soybeans are soaked in mortar and molded into cuboid meso shapes, then dried for 3 to 4 days,

Suspended in the rope and fermented for 40 days in the shade after fermentation (fermentation) for 40 days, and then secondary fermentation (fermentation) for 10-15 days at 35 ℃ in ocher, then fermented for 3 days in the shade again, then washed 10 days After drying again, prepare 200 mash of meju powder in the grinder,

Second Process (Medicinal Herb Manufacturing)

2.4kg of glutinous rice was soaked in water for about 3 days, 2.4kg of brier flower was added, and 2kg of dried jujube dried by solar heat was prepared in 80 liter of water and heated to 100 ℃ for 6 hours.

3kg of malt was soaked in 80ℓ of water for 3 hours. Sift through the sieve and squeeze it out. After preparing malt extract,

After putting the prepared gourd rice in the malt extract to maintain for 30 hours at 30 ~ 35 ℃ to prepare Sikhye rice,

Sikhye rice was placed in a bezel and filtered, and the separated filtrate was placed in a cauldron and heated at 50 ° C. for 12 hours.

0.16 kg (1.9%) of brown rice extract (mixed with 1% by weight of brown sugar and brown sugar), then aged for 3 years

Dandelion extract 0.16kg (mixed dandelion (including dandelion root, stem, flowers) and brown sugar 1: 1 by weight, then aged for 3 years),

0.16kg of Audi extract (mixed with sugar and brown sugar 1: 1 by weight, then aged for 3 years) was added and heated together at 50 ° C for 4 hours to prepare 60 liters of herbal bath blue,

Third Process (Manufacturing Barley Rice Cake)

Soak 8kg of barley rice in soaked water for 5 hours and soak it. Then, soaked barley rice is dried for 1 hour, crushed with a grinder, and then put into a see-through and heated at 100 ° C. for 1 hour.

After molding into a barley rice cake (round; diameter 8 ~ 12Cm, thickness 0.3 ~ 0.8mm), aged in 35 ~ 45 ℃ ocher for 4 to 5 days, after cooling the prepared barley rice cake 8kg,

4th Process (Manufacturing Red Pepper Paste)

Meju powder 3kg of the first step, 60 liters of herbal bath blue in the second step, 8kg of barley rice cake in the third step, 6kg of salt, 7kg of red pepper powder was mixed and put into a container for three months to prepare a herbal pepper paste.

Experimental Example 1

The results of sensory test on the taste (A), color (B), overall aroma (C) of the doenjang by randomly extracting 10 members of men and women in their 30s and 40s prepared as in the above example as panel agents Equal to 1

(Sensory test results according to the preparation method of Kochujang of the present invention) division A B C Remarks Example 95 98 96 General pepper paste 91 89 90 Korean Registered Patent Publication No. 100855317, Dandelion Pepper Paste 92 94 93 Registered Korean Patent Publication No. 100907511, Bokbunja, Odigo 92 94 93

Very good 10 points, good 8-9 points, usually 6-7 points, bad 4-5, very bad 3 points or less

The herbal kochujang of the present invention is different from ordinary gochujang, and has a unique taste, and is a delicacy tasted when older people and young adults have no appetite (especially in summer, etc.). It was developed according to consumer's taste and its taste, color and aroma were significantly improved than ordinary gochujang.

Experimental Example 2

Heavy metals method of inspection Remarks The
Example of Herb Pepper Not detected Atomic absorption analysis and
USP 23

Experimental Example 3

Lead Detection method of inspection Remarks The
Example
Herbal pepper paste Not detected Atomic absorption analysis and
USP 23

Claims (1)

In the manufacturing method of medicinal pepper paste,
First Step (Meju Manufacturing)
2kg of dried dried jujube dried in 80 liters of water for 6 hours at 100 ° C. for 6 hours, soaked 8 kg of soybeans soaked in rock water for 12 hours in a cauldron at 100 ° C. for 2 hours, and steamed at 50 ° C. for 4 hours,
Boiled soybeans are soaked in mortar and molded into cuboid meso shapes, then dried for 3 to 4 days,
Suspended in the rope and aged for 1 day in fermentation (fermentation) for 40 days in the shade, then aged for 10-15 days at 35 ℃ ocherbang, and then fermented for 3 days in the shade again, washed again and dried again for 10 days After preparing 200 pieces of meju powder with a grinder,

Second Process (Medicinal Herb Manufacturing)
2.4kg of glutinous rice was soaked in water for 3 days , 2.4kg of brier flower was added, and 2kg of dried jujube dried by solar heat was heated to 100 ° C for 6 hours in 80ℓ of water to prepare cooked gourd rice with the extract.
3kg of malt was soaked in 80ℓ of water for 3 hours. Sift through the sieve and squeeze it out. After preparing malt extract,
After putting the prepared gourd rice in the malt extract to maintain for 30 hours at 30 ~ 35 ℃ to prepare Sikhye rice,
Sikhye rice was placed in a bezel and filtered, and the separated filtrate was placed in a cauldron and heated at 50 ° C. for 12 hours.
0.16kg of Samsun extract, which was prepared by mixing 1 to 1 weight ratio of brown rice and brown sugar, and then aged for 3 years.
Dandelion extract, dandelion stem, dandelion, including dandelion flower, mixed with 1: 1 by weight, and then aged for 3 years, Dandelion extract 0.16kg,
Audi and brown sugar 0.16kg mixed with 1: 1 by weight, then aged for 3 years After heating for 4 hours at 50 ℃ together to prepare 60 liter of herbal bath blue,

Third Process (Manufacturing Barley Rice Cake)
Soak 8kg of barley rice in soaked water for 5 hours and soak it. Then, soaked barley rice is dried for 1 hour.
After molding into a barley rice cake (round; diameter 8 ~ 12Cm, thickness 0.3 ~ 0.8mm), aged in 35 ~ 45 ℃ ocher for 4 to 5 days, after cooling the prepared barley rice cake 8kg,

4th Process (Manufacturing Pepper)
3 kg of meju powder of the first step, 60 l of the herb crude blue of the second step, 8 kg of barley rice cake of the third step, 6 kg of salt, 7 kg of red pepper powder, mixed, put into a container and aged for 3 months to prepare Manufacturing method.