KR101316779B1 - The making method of a thick soypaste mixed with red peppers containing a peach - Google Patents
The making method of a thick soypaste mixed with red peppers containing a peach Download PDFInfo
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Abstract
Description
본 발명은 복숭아 농축액을 이용한 고추장 및 그의 제조방법에 관한 것으로, 보다 구체적으로는 복숭아의 과육을 가열하여 복숭아 농축액을 제조한 후, 복숭아 농축액에 찹쌀가루, 엿질금을 넣고 가열과 숙성을 시키고, 숙성된 원료에 고춧가루, 청주, 오가피 간장, 소금, 물엿, 산야초효소를 추가하여 넣은 후, 혼합하고 숙성과정에 의하여 제조되는 것을 특징으로 하는 복숭아 농축액을 이용한 고추장 및 그의 제조방법에 관한 것이다.The present invention relates to a red pepper paste using a peach concentrate and a method for manufacturing the same, and more specifically, to prepare a peach concentrate by heating the flesh of the peach, put glutinous rice flour, malt gold into the peach concentrate, heated and aged, and aged The present invention relates to a red pepper paste using a peach concentrate, and a method for preparing the same, which are prepared by adding red pepper powder, sake liquor, scallop soy sauce, salt, syrup, and wild grass enzyme to a raw material, followed by mixing and ripening.
일반적으로 복숭아는 복숭아 특유의 향과 맛은 달고 시며 성질은 따뜻하며, 주로 6 ~ 8월 사이에 수확하여, 날로 먹거나 통조림·병조림·주스·잼 등으로 가공하여 소비되는 과일로서, 독특한 향과 맛뿐 아니라 비타민 A와 비타민 C가 풍부해 건강에 좋은 과일로 주성분은 수분과 당분이며 타타르산·사과산·시트르산 등의 유기산이 1% 가량 들어 있고, 비타민 A와 폼산·아세트산·발레르산 등의 에스터와 알코올류·알데하이드류·펙틴 등도 풍부하다. 과육에는 유리 아미노산이 많이 들어 있는데, 특히 아스파라긴산이 많다. 특유의 향은 에스터·알코올류·알데하이드가 어울려서 낸다.
In general, peaches are sweet, sour, sweet and warm in nature, and are usually harvested between June and August and eaten raw or processed into canned food, bottled, juice, jam, etc. It is rich in vitamin A and vitamin C. It is a healthy fruit. Its main ingredients are moisture and sugar, and it contains about 1% of organic acids such as tartaric acid, apple acid, citric acid, and esters such as vitamin A, formic acid, acetic acid, and valeric acid. It is also rich in aldehydes, pectins and the like. The pulp contains many free amino acids, especially aspartic acid. The distinctive aroma comes from the combination of esters, alcohols, and aldehydes.
또한, 알칼리성 식품으로서 면역력을 키워 주고 식욕을 증진시키며, 발육 불량과 야맹증에 좋으며 장을 부드럽게 하여 변비를 없애고 어혈을 풀어 준다. 껍질은 해독작용을 하고 유기산은 니코틴을 제거하며 독성을 없애 주기도 한다. 발암물질인 니트로소아민의 생성을 억제하는 성분도 들어 있다.
이와 같이, 복숭아에 대한 관심이 높아지면서, 복숭아를 이용한 식품제조에 대한 연구가 다음과 같이 시행되고 있는 실정이다.
한국공개특허공보 10-2002-0080279호(복숭아 장아찌 및 그의 제조방법)에는, 매실 장아찌보다 맛이 좋은 복숭아 장아찌를 생산하기 위하여, 복숭아 씨가 딱딱하게 형성되기 전의 어린 복숭아를 사용하여 간장과 소금물에 절이고 혼합 양념을 버무려 복숭아 장아찌를 제조하는 방법에 관한 것이 공개되어 있다. 상기 발명은, 그 과정이 복잡하며, 숙성 기간이 오래 걸리는 문제점이 있다.
한국공개특허공보 제10-2006-0038973호(복숭아 술 제조방법)에는, 복숭아의 과육과 과즙이 섞인 복숭아펄프를 멸균제로 처리하여 살균하고, 산화를 지연시키며, 당의 첨가와 효모의 접종을 함께 실시하여, 발효를 가속화시켜, 산소접촉에 따른 술맛의 변질을 적게 하고, 복숭아펄프의 미세혼탁물질을 제거하기 위해 다공질의 광물성 흡착제를 사용하여 침전 및 여과시켜 맑게 함으로써, 보다 나은 복숭아 술을 만드는 방법에 관한 것이 공개되어 있다.
상기 발명은 장류가 아닌 술을 제조하는 것으로 그 과정이 복잡하며, 추가적으로 소비되는 재료들이 많아 비용적인 면에서 적합하지 않으며 효모를 첨가하여 발효, 숙성시킴으로써 복숭아 고유의 맛과 향이 떨어지는 문제점이 있다.
In addition, alkaline foods to increase immunity and improve appetite, good for poor development and night blindness, softens the intestines to eliminate constipation and release blood. The bark is detoxifying, and the organic acid removes nicotine and also eliminates toxicity. It also contains ingredients that inhibit the production of nitrosoamines, which are carcinogens.
As such, as interest in peaches increases, research on food production using peaches is being conducted as follows.
Korean Laid-Open Patent Publication No. 10-2002-0080279 (Peach Pickles and Manufacturing Method thereof) uses a young peach before the peach seeds are hardened in soy sauce and brine to produce peach pickles that taste better than plum pickles. It is disclosed how to make peach pickles with pickled and mixed seasonings. The present invention has a problem that the process is complicated, and the aging period is long.
Korean Laid-Open Patent Publication No. 10-2006-0038973 (Peach liquor manufacturing method) treats peach pulp mixed with peach pulp and juice with sterilizing agent, delays oxidation, adds sugar and inoculates yeast together. In order to accelerate the fermentation, to reduce the sake of sake taste due to oxygen contact, and to remove the fine turbidity of the peach pulp by using a porous mineral adsorbent to precipitate and filtered to clear, Is open to the public.
The present invention has a problem in that the process is complicated to manufacture liquor rather than Jangju, and there are a lot of additional materials are not suitable in terms of cost, and the fermentation and ripening by adding yeast has a problem inherent in the peach inherent taste and aroma.
이와 같은 복숭아는 품종에 따라 차이는 있으나, 복숭아는 익으면 쉽게 물러지는 특성을 지니고 있어 장기간 저장이나 수송에 어려운 점이 있으며, 또는 수확기에 큰비나 태풍이 불어 닥칠 경우에는 대단히 많은 량의 복숭아를 일시에 수확할 수 없어서 양호한 상태로 복숭아를 수확하지 못하고 손상된 상태의 복숭아를 수확하게 되는 폐단이 있었다.
These peaches are different depending on the variety, but they are easily retracted when they are ripe, which makes them difficult to store or transport for a long time. There was a defect that could not harvest the peach in good condition because it could not be harvested and harvested the damaged peach.
그리고, 상기와 같이 불량한 상태의 복숭아를 수확한 경우에는 복숭아가 흠집이 나거나 물러지는 등의 손상된 경우가 많아서 복숭아 자체로는 판매가 불가능하여 농가에 커다란 재산적 피해를 안겨주고 있었다.In the case of harvesting peaches in a bad state as described above, the peaches are often damaged or damaged, such as peaches, which cannot be sold by the peaches themselves, causing great damage to the farmhouse.
따라서, 본 발명은 상기와 같은 종래의 문제점을 해결하기 위한 것으로서, 본 발명의 목적은, 수확시기를 놓치거나 자연적인 재해에 의해 손상된 복숭아나 또는 복숭아 자체로서 판매시 제 가격을 받을 수 없는 복숭아를 이용하여, 고추장을 제조하기 위한 것으로 복숭아에 함유한 포도당과 과당 및 아미노산의 맛을 가미함으로써 전통고추장에서 나는 메주가루의 불쾌한 향을 없애고, 복숭아가 함유하고 있는 당분으로 감칠 맛 성분을 이용하여 건강에 유익한 복숭아 고추장을 제조하기 위한 것이다.
Therefore, the present invention is to solve the conventional problems as described above, the object of the present invention, peach that is missing the harvest time or damaged by natural disasters or peaches that can not be paid at the time of sale as peach itself It is used to make red pepper paste. It removes the unpleasant aroma of meju powder from traditional red pepper paste by adding the flavor of glucose, fructose and amino acid in peach, and uses the flavor ingredient to be filled with sugar that peach contains. It is to manufacture a profitable peach pepper paste.
본 발명에서의 복숭아 고추장은 복숭아를 세척하고 정선한 후, 복숭아의 껍질과 씨를 제거한 복숭아 과육을 이용하여 복숭아 농축액을 제조하는 것으로, 복숭아의 과육을 가열하여 복숭아 농축액을 제조한 후, 복숭아 농축액에 찹쌀가루, 엿질금을 넣고 가열과 숙성을 시키고, 숙성된 원료에 고춧가루, 청주, 오가피 간장, 소금, 물엿, 산야초효소를 추가하여 넣은 후, 혼합하고 숙성과정에 의하여 제조되는 것을 특징으로 하는 복숭아 농축액을 이용하여 고추장을 제조할 수 있도록 함으로서, 농가의 손실을 줄일 수 있음은 물론이고 복숭아의 영양성분 뿐만 아니라 맛과 향이 좋은 고추장을 제공하기 위한 것이다.Peach red pepper paste in the present invention is to prepare a peach concentrate using the peach pulp from which the peel and seeds of the peach after washing and selecting the peach, after heating the peach pulp to prepare a peach concentrate, glutinous rice in peach concentrate Put powder, malt and heat and ripen, add red pepper powder, sake, Ogapi soy sauce, salt, syrup and Sanyachoenzyme to mature raw materials, mix and mix using peach concentrate, characterized in that prepared by the ripening process By making red pepper paste to reduce the loss of farmhouses, as well as to provide nutrients of peach as well as taste and flavor of red pepper paste.
이상의 설명에서와 같이, 본 발명에 따른 복숭아 농축액을 이용한 고추장은, 수확시기를 놓치거나 큰비나 태풍과 같은 자연적인 재해에 의해 손상된 복숭아나 또는 복숭아 자체로서 판매시 제 가격을 받을 수 없는 복숭아를 이용하여 복숭아 농축액을 제조한 뒤에, 이 복숭아 농축액을 이용하여 고추장을 제조할 수 있도록 함으로서, 복숭아 특유의 향기와 단맛 그리고 영양성분을 고추장을 취식하면서 섭취할 수 있는 장점과, 폐기처분할 수 밖에 없는 손상된 복숭아의 과육으로 품질 좋은 고추장을 제조할 수 있어서 농가의 손실금을 보충은 물론이고, 농가 소득에 도움이 되는 매우 특출한 효과가 있는 것이다.As described above, red pepper paste using the peach concentrate according to the present invention, a peach damaged by natural disasters such as missed harvest time or heavy rain or typhoon or peach itself is not available at the time of sale when using peach After the peach concentrate is prepared, the peach concentrate can be used to prepare red pepper paste, so that the peculiar aroma, sweetness and nutrition of peach can be ingested while eating red pepper paste, It is possible to produce high quality gochujang with peach pulp, so as to supplement the farmhouse's loss and have a very special effect to help farm income.
도 1은 본 발명의 복숭아 농축액을 이용한 고추장 제조방법의 흐름도1 is a flow chart of a method for producing kochujang using peach concentrate of the present invention
본 발명의 실시예들은 여러가지 다른 형태로 변형될 수 있으며, 본 발명의 범위가 아래에서 상술하는 실시예들로 인해 한정되어지는 것으로 해석되어져서는 안된다.Embodiments of the invention may be modified in many different forms and should not be construed as being limited to the scope of the invention by the embodiments described below.
복숭아 농축액을 이용하여 제조된 고추장Kochujang prepared with Peach Concentrate
도 1은 본 발명의 복숭아 농축액을 이용한 고추장 제조방법의 흐름도를 나타내는 것으로, 고추장 제조방법의 흐름도를 통해서 본 발명을 보다 구체적으로 설명하면 다음과 같다.
1 shows a flowchart of a method for preparing kochujang using the peach concentrate of the present invention, and the present invention will be described in more detail through the flowchart of the method for preparing kochujang.
복숭아 농축액의 제조에 사용되는 복숭아는 품종에 따라 차이는 있으나, 복숭아는 익으면 쉽게 물러지는 특성을 지니고 있어, 원료로 사용 시에는 복숭아의 껍질과 씨, 그리고, 손상된 부위를 제거한 복숭아 과육을 이용하여 복숭아 농축액을 제조하는 것으로, Peaches used in the production of peach concentrate vary depending on the variety, but the peach has a characteristic of easily retreating when ripe, and when used as a raw material, the peach pulp is removed by removing the skin, seeds and damaged parts of the peach. By preparing a peach concentrate,
복숭아를 세척하고 정선한 후, 복숭아의 껍질과 씨를 제거한 복숭아 과육을 파쇄기로 파쇄하고, 파쇄된 복숭아 과육을 90~100℃의 온도에서 40~50분 동안 가열하면서(1차 가열) 열 파쇄하여 복숭아 농축액을 졸여가며, 상기 복숭아 농축액을 60~70℃의 온도로 낮추어서 40~50분 가열하고(2차 가열), 또다시 35~40℃의 온도대로 낮추어서 40~50분간 가열하는(3차 가열) 것으로, 온도의 구배에 따라 가열하여 복숭아 농축액을 제조하는 복숭아 농축액제조과정과;
After the peach is washed and selected, the peach pulp from which the peach peels and seeds are removed is crushed by a crusher, and the peach pulp is heat crushed by heating (primary heating) while heating the crushed peach pulp at a temperature of 90 to 100 ° C. (primary heating). While boiling the concentrate, lower the peach concentrate to a temperature of 60 ~ 70 ℃ heated for 40-50 minutes (secondary heating), and then lowered to a temperature of 35 ~ 40 ℃ heated for 40-50 minutes (third heating) Peach concentrate manufacturing process for producing a peach concentrate by heating according to the temperature gradient;
상기에서 제조된 복숭아 농축액 19.4중량%에 찹쌀가루 9.7중량%, 엿질금 9.7중량%를 넣고 혼합한 후, 이들을 90~100℃의 온도에서 40~50분간 1차 가열하고, 이들의 온도를 60~70℃의 온도로 낮추어서 40~50분간 2차 가열하고, 또 다시 35~40℃의 온도대로 낮추어서 40~50분간 3차 가열하는 온도의 구배에 따른 가열 및 혼합과정과;
19.4% by weight of peach concentrate prepared above was mixed with 9.7% by weight of glutinous rice powder and 9.7% by weight of malt gold, and then they were first heated at a temperature of 90 to 100 ° C. for 40 to 50 minutes, and their temperatures were 60 to 70 degrees. Heating and mixing according to a gradient of temperature lowered to a temperature of 0 ° C. for 2 to 40 to 50 minutes and further lowered to a temperature of 35 to 40 ° C. for 3 to 40 minutes for 3rd heating;
가열 및 혼합과정이 끝난, 찹쌀가루와 엿질금이 들어간 복숭아농축액을 1일 동안 숙성시키는 1차 숙성과정과;
A first aging process of aging the peach concentrate containing glutinous rice flour and malt for one day after the heating and mixing process;
상기 숙성과정을 마친, 찹쌀가루와 엿질금이 들어간 복숭아농축액에 고춧가루 19.4중량%, 청주 5.8중량%, 오가피간장 7.4중량%, 미네랄소금 2.9중량%, 물엿 16.0 중량%, 산야초 효소 9.7중량%의 재료를 넣고, 상기 이들 재료를 4~5시간 교반하면서 혼합하고 숙성시키는 2차 숙성과정으로 하여 제조되는 것을 특징으로 하는 복숭아 농축액을 이용한 고추장 및 그의 제조방법에 관한 것이다.(표 1 참조).After the aging process, glutinous rice flour and malt gold containing peach concentrate 19.4% by weight, sake 5.8% by weight, sorghum soy sauce 7.4% by weight, mineral salt 2.9% by weight, starch syrup by 16.0% by weight, wild vinegar enzyme 9.7% by weight It relates to a kochujang using a peach concentrate, characterized in that it is prepared by a secondary aging process of mixing and aging with stirring these materials for 4 to 5 hours (see Table 1).
Claims (2)
복숭아 과육을 파쇄기로 파쇄하고, 파쇄된 복숭아 과육을 90~100℃에서 40~50분 동안 가열하면서(1차 가열) 열 파쇄하여 복숭아 농축액을 쪼려가며, 상기 복숭아 농축액을 60~70℃의 온도로 낮추어서 40~50분 가열하고(2차 가열), 또 다시 35~40℃의 온도대로 낮추어서 40~50분간 가열하는(3차 가열) 것으로, 온도의 구배에 따라 가열하여 복숭아 농축액을 제조하는 복숭아 농축액제조과정과;
상기에서 제조된 복숭아 농축액 19.4중량%에 찹쌀가루 9.7중량%, 엿질금 9.7중량%을 넣고, 이들 원료를 90~100℃의 온도에서 40~50분간 1차 가열하고, 이들의 온도를 60~70℃의 온도로 낮추어서 40~50분간 2차 가열하고, 또다시 35~40℃의 온도대로 낮추어서 40~50분간 3차 가열하는 온도의 구배에 따른 가열 및 혼합과정과;
상기 가열 및 혼합과정이 끝난, 찹쌀가루와 엿질금이 들어간 복숭아농축액을 1일 동안 숙성시키는 1차 숙성과정과;
상기 숙성과정을 마친, 찹쌀가루와 엿질금이 들어간 복숭아농축액에 고춧가루 19.4중량%, 청주 5.8중량%, 오가피간장 7.4중량%, 미네랄소금 2.9중량%, 물엿 16.0중량%, 산야초 효소 9.7중량%의 재료를 넣고, 이들 재료를 4~5시간 교반하면서 혼합하고 숙성시키는 2차 숙성과정으로 하여 제조되는 것을 특징으로 하는 복숭아 농축액을 이용한 고추장의 제조방법After washing and selecting the peach, to prepare a peach concentrate using the peach pulp without the peel and seeds of the peach,
The peach pulp is crushed with a crusher, and the peach pulp is crushed by heat crushing while heating the crushed peach pulp at 90-100 ° C. for 40-50 minutes (first heating), and the peach concentrate is heated to a temperature of 60-70 ° C. Peach concentrate which is lowered and heated for 40 to 50 minutes (secondary heating), and then lowered to a temperature of 35 to 40 ° C. and then heated for 40 to 50 minutes (third heating). Manufacturing process;
To 19.4% by weight of the peach concentrate prepared above, 9.7% by weight of glutinous rice flour and 9.7% by weight of malt gold were added, and these raw materials were first heated at a temperature of 90 to 100 ° C for 40 to 50 minutes, and their temperatures were 60 to 70 ° C. Heating and mixing according to a gradient of temperature lowered to a temperature of 40 to 50 minutes and then lowered to a temperature of 35 to 40 ° C. and heated to 3 times for 40 to 50 minutes;
A first aging process of aging the peach concentrate containing glutinous rice flour and malt for one day after the heating and mixing process;
After the aging process, glutinous rice flour and malt gold containing peach concentrate 19.4% by weight, sake 5.8% by weight, sorghum soy sauce 7.4% by weight, mineral salt 2.9% by weight, starch syrup by 16.0%, wild vinegar enzyme 9.7% by weight Put, and the preparation method of kochujang using peach concentrate, characterized in that it is prepared by a secondary aging process of mixing and aging while stirring these materials for 4-5 hours
복숭아 농축액 19.4중량%에 찹쌀가루 9.7중량%, 엿질금 9.7중량%, 고춧가루 19.4중량%, 청주 5.8중량%, 오가피간장 7.4중량%, 미네랄소금 2.9중량%, 물엿 16.0 중량%, 산야초 효소 9.7중량%로 혼합되어 구성되어진 것을 특징으로 하는 복숭아 농축액을 이용한 고추장
As prepared by the manufacturing method of claim 1,
19.4% by weight of peach concentrate, 9.7% by weight of glutinous rice, 9.7% by weight of malt, red pepper powder 19.4%, Cheongju 5.8% by weight, Ogapi soy sauce 7.4% by weight, mineral salt 2.9% by weight, starch syrup by 16.0%, wild vegetable enzyme 9.7% by weight Gochujang using peach concentrate, characterized in that the mixture is composed
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| KR20060121434A (en) * | 2005-05-24 | 2006-11-29 | 방금순 | Method for manufacturing using fruits and vegetables |
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| KR20060121434A (en) * | 2005-05-24 | 2006-11-29 | 방금순 | Method for manufacturing using fruits and vegetables |
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