KR101356715B1 - Manufacturing method for red pepper paste using gastrodia elata blume powder - Google Patents

Abstract

The present invention relates to a method for manufacturing red pepper paste using cheonma powder, after washing and soaking glutinous rice, the glutinous rice production step of producing a glutinous rice by increasing the steam, the meok flour water production step of mixing by adding water and mesop flour, It comprises a saccharification step of saccharifying by mixing the mesop flour water and glutinous rice of the mew flour water manufacturing step and the saccharification step and the fermentation step of adding the saccharified sugar and red pepper powder, cheonma powder and salt in the saccharification step will be.

Description

MANUFACTURING METHOD FOR RED PEPPER PASTE USING GASTRODIA ELATA BLUME POWDER}

The present invention relates to a method for manufacturing red pepper paste using cheonma powder, after washing and soaking glutinous rice, the glutinous rice production step of producing a glutinous rice by increasing the steam, the meok flour water production step of mixing by adding water and mesop flour, It comprises a saccharification step of saccharifying by mixing the mesop flour water and glutinous rice of the mew flour water manufacturing step and the saccharification step and the fermentation step of adding the saccharified sugar and red pepper powder, cheonma powder and salt in the saccharification step will be.

Kochujang is our own fermented food, a complex fermented seasoning rich in protein, fat, vitamins A and C.

Kochujang is a seasoning food that is harmonized with the sweetness of the hydrolysis of carbohydrates, the richness of the amino acids extracted from soy protein, the hot spices of pepper, and the salty taste of salt.

Gochujang is mainly used for flavoring various kinds of stew, and is used as seasoning for raw vegetables, vegetables, stewed foods, and grilled foods.

A typical gochujang is prepared by using red pepper powder, malt, glutinous rice powder, mezzanine powder, salt and the like. The process of preparing red pepper paste using these ingredients is made by steaming soaked glutinous rice and mixing it with mezzanine powder and saccharifying and diluting it.

However, such kochujang has the advantage of maintaining the intrinsic taste of kochujang and the manufacturing process is simple, but the unique taste of kochujang alone has been difficult to satisfy various needs of consumers.

In other words, the traditional method of manufacturing red pepper paste was not enough to satisfy the needs according to the variety and quality of consumer's preference.

On the other hand, with the improvement of the economic level and the increasing interest in health and taste, functional gochujang containing various ingredients for meeting the needs of various consumers has been developed.
Prior art literature
Republic of Korea Patent Application Publication No. 10-2000-0034703
Republic of Korea Patent Publication No. 10-1135249

The present invention aims to improve the functionality of kochujang to meet the tastes of consumers and to provide a functional kochujang with a health supplement function rich in taste and nutrition.

The present invention relates to a method for producing gochujang using cheonma powder, after washing the glutinous rice and soaking, to increase the glutinous rice production step of producing glutinous rice; Methic powder water production step of mixing by mixing water and meth powder; A saccharification step of saccharifying the saponified powder by mixing the mezzurized water and glutinous rice of the mezzurized water preparation step; And a fermentation step of fermentation by adding saccharified saccharified and red pepper powder, cheonma powder and salt in the saccharification step;
The cheonma powder, the chopping step of cutting the cheonma washed in water to a thickness of 1 ~ 2cm; A first heat treatment step of heat-treating the chun horses cut in the cutting step with steam for 15 to 20 minutes; A primary hot air drying step of hot-drying the first heat-treated cheonma at 40 to 60 ° C; A second heat treatment step of heat-treating the chun horse dried in the first hot air drying step for 20 to 30 minutes with steam; A secondary hot air drying step of hot air drying the chun horse heat-treated in the secondary heat treatment step at 65 to 75 ° C .; A third heat treatment step of heat-treating the chun horse dried in the second hot air drying step with steam for 30 to 40 minutes; A tertiary hot air drying step of hot air drying the chun horse heat treated in the tertiary heat treatment step at 75 to 85 ° C .; And a crushing step of crushing the dried horses in fine powder in the tertiary hot air drying step.

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In addition, in the present invention, the glutinous rice, water, buckwheat flour, red pepper powder, cheonma powder and mixed in the manufacturing method of kochujang using the cheonma powder comprising the glutinous rice production step, mew flour powder production step, saccharification step and fermentation step The salt content ratio is 15 to 20% by weight of glutinous rice, 30 to 35% by weight of water, 10 to 15% by weight of buckwheat flour, 20 to 30% by weight of red pepper powder, 1 to 10% by weight of cheonma powder and 5 to 15% by weight of salt. It features.

The present invention improves the functionality of kochujang by preparing kochujang using cheonma powder having various effective effects, thereby satisfying the tastes of consumers and having a functional kochujang with a health supplement function rich in taste and nutrition. have.

1 is a schematic manufacturing process diagram for a method of manufacturing gochujang using cheonma powder according to the present invention.
Figure 2 is a schematic manufacturing process diagram for the manufacturing method of cheonma powder according to the present invention.

Hereinafter, a method of preparing gochujang using cheonma powder according to the present invention will be described in detail.

Figure 1 is a schematic manufacturing process diagram for a method of manufacturing gochujang using cheonma powder according to the present invention.

As shown in Figure 1, the manufacturing method of kochujang using the cheonma powder according to the present invention consists of a glutinous rice production step, mew flour water production step, saccharification step and fermentation step.

First, the glutinous rice manufacturing step is to wash the glutinous rice after immersion, and then to increase the production of glutinous rice.

Gochujang is made by adding red pepper powder and meot powder to glutinous rice and non-glutinous rice. If you make red pepper paste with glutinous rice, the sweetness of glutinous rice adds the rich taste of red pepper paste, The fermentation rate is faster than that of non-glutinous rice or other grains, which shortens the production time of kochujang.

When the glutinous rice is steamed and cooked, the water is poured more and then slightly cooked. This determines the concentration of gochujang and is intended to promote the saccharification of glutinous rice.

Mew flour powder manufacturing step is a step of mixing water and mew flour.

The mew flour is a pulverized meju soybean paste used to make kochujang, unlike meju or soy sauce commonly used for the production of soybean meju for the management of the microorganisms involved in the fermentation of kochujang, kochujang This is to further enhance the taste of.

The meju or gochujang meju which is commonly used for soybean paste or soy sauce is preferably used as white beans (baektae) called meju beans. When making meju using black beans, the color of black soybean is reduced due to the color of black beans. Because you can.

Therefore, the red pepper paste meju is washed and soaked in water and soaked with meso beans, washed and soaked in water, and then ground in alternating flour, and then cooked. Shaping the meju into a predetermined form, fermenting the shaped meju with straw and drying it, washing and separating the fermented meju to a predetermined size and drying it, and then grinding the dried meju finely. After sieving, it is dried again.

To explain this in more detail, washed and soaked dehydrated non-rice and soybeans at a ratio of 5: 3, put non-glutinous rice and soybeans alternately, and cook for 60-90 minutes.

The taste of kochujang prepared by adding glutinous meju for said kochujang can be improved.

After crushing and kneading the cooked meju beans and non-glutinous rice, 15 ~ 20cm diameter donut shape, and then tied with straw and dried in a well-ventilated shade while fermenting red pepper paste meju for 25-35 days.

The fermented red pepper paste meju is washed with clean water, then split into pebble sizes and dried outside, then crushed finely, sieved, and dried again for 3 to 4 days.

When drying the molded meju, it is preferable to ferment while drying in a well-ventilated shade, so that the fermentation of meju for kochujang can be made well.

The mew flour prepared as described above is made with red pepper paste meju around the lunar calendar in July, which is a good time for the growth of Bacillus and Aspergillus, which greatly contributes to the fermentation and taste improvement of kochujang. To help.

In addition, gochujang meju is dried in a ventilated place, while the surface is yellowish fermented to improve the taste and flavor of gochujang, so that it can be fermented well.

The preferred mixing ratio of soybeans and non-glutinous rice to prepare the mejujang for kochujang is mixed to 5: 3 to prepare high quality kochujang meju to improve the taste and flavor of kochujang.

In the mixing with the water, it is preferable to mix the water with the lukewarm temperature prepared by boiling the water after cooling it, and if the water temperature is too high, the growth of the bacteria contained in the mew flour to inhibit fermentation of red pepper paste However, the effective germs can be sterilized. On the contrary, if the temperature of the water is too low, it is difficult to sterilize the fungi that are contained in the mew flour and inhibit the fermentation of kochujang. Use lukewarm water prepared by steaming.

In addition, by mixing the scotch powder with water of lukewarm temperature to prepare scotch powder water, so that the saccharification step of the glutinous rice, which is a subsequent process is made well.

The saccharification step is a step of saccharifying by mixing the mew flour water and glutinous rice of the mew flour water preparing step, and by adding the mew flour water and glutinous rice, after the mixing, saccharification for 2 to 5 hours, If you want to increase the speed can be reduced to the speed of saccharification by grinding the glutinous rice in the grinder.

The fermentation step is a step of fermentation by adding red pepper powder, cheonma powder and salt to the saccharified sugar in the saccharification step, so that it can be eaten after fermentation for 1 to 3 months.

The cheonma powder is added to improve the health function of kochujang, cheonma is a plant having a special medicinal effect on cerebral neurological diseases such as stroke, stroke, paralysis, high stenosis. The chick horse contains a large amount of phenolic (antioxidant) compounds, and representative substances of the ginseng include antioxidants such as gastrodine and vinyin alcohol.

Chunma is used as a preventive and therapeutic agent for hypertension, stroke, insomnia, sports, headache, dizziness, paralysis and neurological diseases. It also has effects on promoting adult disease and liver function such as diabetes, relieving fatigue and stress. It has also been reported to be effective in increasing the learning ability and memory and thus being used as the main ingredient of the mongolian mongol. It is mainly effective for the diseases such as hypertension, headache, paralysis, neurological diseases and diabetes, and stress and fatigue. Among the general components of Chunma, crude protein content was 5.4%, crude protein was 2.6%, crude fat was 3.6%, crude fiber was 3.3%, and moisture was 8.1%. It is known that cheongma has high content of protein and unsaturated fatty acid compared to other crops. It is known that calcium, magnesium, potassium and the like are higher than other foods. Recently, it has been known that treatment of osteoporosis of female, prevention of acidification of body fluids, And is effective in decreasing the blood cholesterol content.

As shown in FIG. 2, which shows a schematic manufacturing process diagram of the cheonma powder having the above effect, the cutting step, the first heat treatment step, the first hot air drying step, the second heat treatment step, the second hot air drying step, the third heat treatment step It comprises a third hot air drying step and a crushing step.

First, the cutting step is to cut the cheonma washed in water to a thickness of 1 ~ 2cm, remove the shell of the washed cheonma, and then to cut, which heat-treat the cheonma, to ensure the hot air drying will be.

The primary heat treatment step is a step of heat-treating the thin horses cut in the cutting step for 15-20 minutes with steam, more preferably the heat-treated thin horses for 15 minutes with steam.

The primary hot air drying step is a step of hot-air drying the first heat-treated cheon-ma at 40 ~ 60 ℃, more preferably to dry the first heat-treated cheonma by 50 ℃ hot air.

The second heat treatment step is a step of heat-treating the cheonma dried in the first hot air drying step for 20-30 minutes with steam, more preferably 20 minutes for the first hot air dried cheonma with steam.

The secondary hot air drying step is a step of hot air drying at 65-75 ° C. of the hot horse heat treated in the secondary heat treatment step, and more preferably, drying the hot heat-treated hot horse at 70 ° C.

The third heat treatment step is a step of heat-treating the cheonma dried in the second hot air drying step for 30-40 minutes, more preferably to heat-treat the second hot air dried cheonma for 30 minutes with steam.

The third hot air drying step is a step of drying the hot horse heat treated at the third heat treatment step at 75 to 85 ° C., and more preferably drying the hot horse heat treated at the third heat treatment to 80 ° C. hot air.

As described above, the treatment of the cheonma while increasing the heat treatment time and the temperature of the hot breeze as the order is increased three times the heat treatment step and the hot air drying step is to completely remove the water contained in the cheonma.

In addition, by treating the cheonma while increasing the heat treatment time and the temperature of the hot air to minimize the destruction of the active ingredient contained in the cheonma, it is possible to improve the effect of cheonma.

The shredding step is a step of shredding the dried horses in the tertiary hot air drying step into fine powder, so that the shredded red pepper powder is not shredded to the same size as red pepper powder so as not to feel foreign substances.

The red pepper powder is preferred to use the suncho red pepper powder, the red pepper powder refers to the red pepper powder dried in the sun, the color of the red pepper paste produced to show a more beautiful color to enhance the flavor of red pepper paste.

The salt is preferably to use a high-quality sun salt minus the brine, in order to further enhance the umami taste of gochujang prepared by combining the active ingredients of the sun salt.

The content ratio of glutinous rice, water, buckwheat flour, red pepper powder, cheonma powder and salt mixed in the process of manufacturing red pepper paste using cheonma powder through the above process is 15-20 wt% of glutinous rice, 30-35 weight of water %, Buckwheat flour 10-15 wt%, red pepper powder 20-30 wt%, cheonma powder 1-10 wt% and salt 5-15 wt%, more preferably 19 wt% glutinous rice, 32 wt% water, buckwheat flour 11% by weight, red pepper powder 25% by weight, 4% by weight of cheonma powder, 9% by weight of salt, while maintaining the spicy and umami unique to Kochujang, can be prepared kochujang with the effect of cheonma.

On the other hand, if you increase the content of the cheonma powder can improve the health functionality of kochujang, but the color and peculiar taste of kochujang is dropped, the concentration of kochujang becomes stiff and difficult to eat, if you lower the content of kochujang Health functionality is not good enough to manufacture gochujang using the famous Cheonma powder, so the content of Cheonma powder should be observed.

By preparing kochujang using cheonma powder prepared as described above, it is possible to improve the health functionality of kochujang.

Hereinafter, a method for preparing gochujang using cheonma powder according to an embodiment of the present invention will be described in detail.

Examples.

Glutinous rice

After washing 3.8kg of glutinous rice and immersing it, it is cooked to make glutinous rice. When the glutinous rice is steamed and cooked, the water is poured more to prepare it slightly.

Mezzanine water production stage

After washing and soaking, dehydrated non-rice and soybeans are alternately loaded with non-glutinous rice and soybeans at a ratio of 5: 3, and then steamed for 90 minutes.

After crushing the cooked meju beans and non-glutinous rice, and then molded into a donut shape with a diameter of 15 ~ 20cm, tied with straw and dried in a well-ventilated shade and fermented for 30 days to prepare meju for red pepper paste.

After washing the kochujang meju with clean water, split into pebble size, dried outside, and then finely pulverized, sieved, and dried again for 3 days to prepare mezzurized powder.

2.2kg of buckwheat flour and 6.4 l of lukewarm water prepared by boiling and cooling down to prepare buckwheat flour water.

Glycation Stage

As a step of mixing the mew flour water and glutinous rice of the mew flour water production step and saccharifying it with a saccharified product, after adding mew flour water and glutinous rice rice to mix, saccharifying for 3 hours.

Fermentation stage

In the saccharification step, 5 kg of red pepper powder, 800 g of cheonma powder, and 1.8 kg of salt are added to the saccharified saccharified fermentation for 3 months.

The cheonma powder first, after removing the shell of the cheonma washed in water, and then chopped to a thickness of 2cm, the hot cheonma first heat-treated for 15 minutes the steamed cheonma for 15 minutes with steam hot air at 50 ℃ hot drying . The cheon-ma, which was dried in the first hot-air drying step, was heat-treated for 20 minutes with steam for 2 minutes to dry the second hot blast with hot air at 70 ° C. The cheon-ma, which was dried in the second hot-air drying step, for 30 minutes with steam for 30 minutes, is dried by hot blast of 80 ° C. Chunma powder may be prepared by crushing the tertiary hot air dried cheonma to the same size as red pepper powder.

Using the cheonma powder prepared as described above to prepare kochujang, while maintaining the spicy and umami unique to kochujang, it is possible to manufacture kochujang containing the active ingredient of cheonma.

It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims.

Claims (3)

After washing the glutinous rice immersed, the glutinous rice manufacturing step of producing a glutinous rice by increasing the steam; Methic powder water production step of mixing by mixing water and meth powder; A saccharification step of saccharifying the saponified powder by mixing the mezzurized water and glutinous rice of the mezzurized water preparation step; And a fermentation step of fermentation by adding saccharified saccharified and red pepper powder, cheonma powder and salt in the saccharification step;
The thousand horse powder,
The cutting step of slicing the cheonma washed in water to a thickness of 1 ~ 2cm;
A first heat treatment step of heat-treating the chun horses cut in the cutting step with steam for 15 to 20 minutes;
A primary hot air drying step of hot-drying the first heat-treated cheonma at 40 to 60 ° C;
A second heat treatment step of heat-treating the chun horse dried in the first hot air drying step for 20 to 30 minutes with steam;
A secondary hot air drying step of hot air drying the chun horse heat-treated in the secondary heat treatment step at 65 to 75 ° C .;
A third heat treatment step of heat-treating the chun horse dried in the second hot air drying step with steam for 30 to 40 minutes;
A tertiary hot air drying step of hot air drying the chun horse heat treated in the tertiary heat treatment step at 75 to 85 ° C .; And
A crushing step of crushing the dried horses in the third hot air drying step into fine powder;
Method of producing gochujang using cheonma powder, characterized in that it is prepared, including.
delete According to claim 1, Glutinous rice, water, buckwheat flour, red pepper powder, cheonma powder and mixed in the manufacturing method of kochujang using cheonma powder comprising the glutinous rice production step, mew flour powder production step, saccharification step and fermentation step The salt content ratio is 15 to 20% by weight of glutinous rice, 30 to 35% by weight of water, 10 to 15% by weight of buckwheat flour, 20 to 30% by weight of red pepper powder, 1 to 10% by weight of cheonma powder and 5 to 15% by weight of salt. A method of producing gochujang using cheonma powder.

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