KR101407892B1

KR101407892B1 - The red hot pepper paste made of fresh red hot pepper and powdered red hot pepper, and manufacturing method thereof

Info

Publication number: KR101407892B1
Application number: KR20130110309A
Authority: KR
Inventors: 윤석탁
Original assignee: 윤석탁
Priority date: 2013-09-13
Filing date: 2013-09-13
Publication date: 2014-06-16
Also published as: WO2015037840A1

Abstract

More particularly, the present invention relates to kochujang using fresh green pepper and red pepper powder and a method for preparing the same, wherein the rice is washed with water and soaked in water, And 0.25 part by weight to 1.0 part by weight of the koji are fermented in an emulsion chamber; A second step of grinding raw hyssop (including seeds) with a grinder, adding a purified salt, heating and sterilizing, and then mixing with a primary mixture to prepare a secondary mixture; The secondary mixture is aged in an aging tank by adding an appropriate amount of a stabilizing salt and purified water, aged for 100 to 120 days, transferred to a stirrer, and then added with red pepper powder and starch syrup to prepare a fourth mixture A third step of: A red pepper powder and a red pepper powder which are characterized by mixing the quaternary mixture with heating and sterilization in an agitator, cooling the mixture, and adding the alcohol and the pomegranate extract.

Description

[0001] The present invention relates to a red hot pepper paste, a red hot pepper paste and a powdered red hot pepper,

The present invention relates to a red pepper paste (red pepper) and a red pepper powder, and a method for producing the red pepper paste. The present invention relates to a red pepper paste for preventing the discoloration and decolorization of the green pepper during its drying process and preventing loss of nutrients such as spicy taste and vitamins, Red pepper paste prepared by mixing raw red pepper and dried red pepper powder to improve the color and flavor by keeping bright red color and improving the taste and nutrients by using the red pepper seeds together .

Conventional methods for producing hot pepper paste include a modified method using Koji (Japanese soup) and a traditional method using Meju.

As a concrete example, the process of manufacturing a kochujang is a process in which a starch raw material such as wheat flour, glutinous rice or rice flour is washed, then water is added and heated to make it luxurious, and a kojie refined salt such as wheat flour And fermented and aged for about 2 months under appropriate conditions. The product is made by adding red pepper powder, starch syrup, preservative sorbic acid, MSG and the like to adjust the moisture content and taste, , It was commercialized by sterilization and packaging separately. (Korean Patent Publication No: 95-008918, Date of Publication: August 08, 1996)

Also, in case of traditional kochujang production, Meju was used instead of Koji, and the product was seasoned with dried red pepper powder syrup, soy sauce and then aged for about 6 months.

On the other hand, in the conventional manufacturing method of a red pepper paste, raw red pepper pastes are mixed with raw red pepper pastes and dried rice flour in a red pepper paste manufacturing process using raw red pepper paste instead of red pepper powder used in the conventional production of red pepper paste. Capital increase. A method of manufacturing a kochujang using a fresh red pepper which is gorgeous and aged by adding Meju or Koku koji has been disclosed. (Patent Document 1) However, the red pepper paste prepared by the above-described production method has drawbacks as described below.

A method of manufacturing a red pepper paste using fresh red pepper has been disclosed. A method of manufacturing a red pepper paste using raw red pepper is disclosed in Korean Patent Publication (Publication Date: August 09, 1995, Publication No. 95-008918). However, in the method of manufacturing red pepper paste using raw red pepper, In fact, it is difficult to select and harvest only ripe fresh red pepper properly at the appropriate time, and when the raw fresh red pepper is mixed in excess, sometimes the red pepper is reduced in its own flavor In addition, after the kochujang has been matured, the color of the kochujang changes to red and red due to the irritation of the raw hyochongchu. In addition, the quality of the kochujang is deteriorated. Also, There is a fear that the product will be overproduced, and when the product is used to produce koji, there is a possibility that an excessive amount of water will be produced, In order to maintain the equilibrium of the total water content, the final moisture content of the koji must be lowered in the empire process according to the water content of the raw red pepper, and when the moisture content of the product processing process There has been a problem in that the manufacturing process is very complicated and complicated, for example, it is necessary to increase the temperature while stirring with a mixer during the cooling process.

In the present invention, it is practically very difficult to harvest only the raw fresh red pepper in a short time at the harvest time of the fresh red pepper. In case of producing the red pepper paste which is sometimes mixed with fresh green pepper, And the moisture content of kochujang due to excessive moisture content of raw honggongchu is exceeded, so that it is subjected to the process of controlling water several times in the manufacturing process of kochujang, so that troublesome and difficult process And so on.

In order to solve the drawbacks and problems described above, the present invention has been made to solve the above drawbacks and problems by mixing raw red pepper (moisture content (80% to 83%) and dried red pepper powder (moisture content 11% to 12.5% Even though a small amount of raw fresh red pepper is mixed in the harvested fresh red pepper, the green smell is hardly produced in the prepared red pepper paste, the color of the red hot pepper is slightly brighter than that of the red pepper paste prepared only with dried red pepper powder, And that it is possible to show that the

Red pepper powder is produced by washing, sorting, cutting, drying, and pulverizing processes, and about 25% of the dried red pepper is selected as red pepper in the pulverizing process. In fact, when red pepper powder is produced, Even though 5% ~ 8% of red pepper seeds produce red pepper powder together with red pepper seeds, the red pepper seeds are produced in 15 ~ 17% of dry red pepper seeds in a large amount and they are now used for some red pepper seed oil or red pepper powder However, most of the red pepper has an irritating taste, so that it is impossible to use it as a feed, and it is difficult to fill the land because it generates irritating odor when landfilled.

Therefore, when excessive red pepper seeds are added to red pepper paste using red pepper, bitterness tends to be produced and the inherent taste of red pepper paste is reduced. Also, since the color of the prepared red pepper paste is changed to red which is close to yellow color, Is lowered.

Therefore, in the present invention, the mixture of fresh red pepper with seeds and dried red pepper powder at a weight ratio of 4: 1 is mixed with an appropriate amount of starch syrup to control the bitter taste of red pepper seeds.

In addition, in the present invention, a proper amount of alcohol and 95% alcoholic alcoholic beverage and plum extract were added in order to delay the spoilage due to excessive fermentation in order to produce a sour taste.

The present invention relates to a method for fermenting a primary mixture of a rice and a koji mixed in a fermenter in an emulsion room, grinding the raw red pepper with an appropriate amount of a refined salt together with seeds, heating and sterilizing the mixture, When the mixture is aged in an aging tank, purified water and purified water are added thereto, and the mixture is transferred to an agitator. Then, the red pepper powder is added and stirred in the stirring process. Therefore, This simple and effective use of the freshly ground red pepper seeds together with the seeds makes it possible to utilize the nutrients such as dietary fiber, protein, unsaturated fat and ash which are contained in the red pepper seeds. Moreover, Regardless of the season or harvest season, it can be processed at any time and mixed with red pepper powder to make red pepper paste. It is economical and can contribute to the increase of farm household incomes and it is also possible to omit the process of cutting and drying the fresh red pepper, It is a very useful invention in agriculture and food industry because it can prevent quality deterioration factors such as odor, already, discoloration due to drying defect in drying process of red pepper. In addition, fresh green pepper seeds were ground and ground by adding a refined salt together with seeds, and then the resulting mixture was heated and sterilized. The resultant mixture was fermented without mixing with the primary mixture of the above-mentioned rice and koji, By mixing with the first mixture, a secondary mixture is prepared to prevent the color of the raw honggo (including seeds) from becoming discolored to red and red, and also to remove the fungus and other microorganisms remaining in the raw honggo (including seeds) It has an effect of preventing deterioration after its manufacture.

1 is a process flow diagram of a conventional method of manufacturing a red pepper paste using raw red pepper
2 is a view showing a manufacturing process of a kochujang using raw hot pepper and red pepper powder according to the present invention.

In the present invention, rice or glutinous rice is soaked in water for 4 to 5 hours and then steamed in steam for 30 to 35 minutes, cooled at room temperature for 3 to 5 hours, And 0.25 part by weight to 0.3 part by weight of the core and the mixture are uniformly mixed in a mixer and transferred to an imperial chamber and fermented at 36 ° C to 40 ° C for 40 to 48 hours; The fresh red pepper was washed with water, and then the unattached portions such as the nipple were removed. The resulting mixture was uniformly ground with 35 to 45 mesh meshes using a grinding machine with pepper seeds. 4.5 parts by weight of raw red pepper (including seeds) A second step of heating and sterilizing the mixture at 75 ° C to 80 ° C for 25 to 30 minutes to prepare a second mixture by mixing with the fermented primary mixture; The secondary mixture was transferred to an aging tank, and 3.5 parts by weight of purified water and 35 parts by weight to 40 parts by weight of purified water were added and mixed. The resulting mixture was aged in an aging tank for 100 to 120 days, and then the tertiary mixture was transferred to a stirrer Adding a red pepper powder in an amount of 11 to 12 parts by weight and a starch syrup in an amount of 8.5 to 8.9 parts by weight to prepare a fourth mixture; The quaternary mixture was heated and sterilized at 75 to 80 DEG C for 30 minutes in a stirrer, cooled to 45 to 50 DEG C, and then 3.3 parts by weight of alcohol (95% alcohol) and 0.5 part by weight of plum extract And 1.0 part by weight of a red pepper powder, and then mixing and packing the red pepper powder and the red pepper powder.

Hereinafter, embodiments according to the present invention will be described.

&Lt; Example 1 >

FIG. 2 is a view illustrating a manufacturing process of a red pepper paste using red pepper seeds and red pepper powder according to the present invention. In the present invention, rice or glutinous rice is soaked in water for 4 to 5 hours, then steamed for 30 to 35 minutes in steam, 28 to 29 parts by weight of a thickened rice cooled at room temperature for 3 to 5 hours, 0.25 part by weight to 0.3 part by weight of koji are uniformly mixed in a mixer and transferred to an imperial chamber and fermented at 36 ° C to 40 ° C for 40 to 48 hours; In this case, the rice is increased from steam to steam for 30 to 35 minutes. If the increase time is shorter, water is less absorbed in the increased rice. On the other hand, if the rice is increased for 30 to 35 minutes or more, And the fermentation is also delayed. It has been learned from dozens of experiments.

Therefore, it is most preferable to increase rice for 30 to 35 minutes.

In addition, when rice is added and mixed with koji in a state without cooling for 3 to 4 hours, the fermentation may be delayed because some of the yeast strains of koji may be killed. Therefore, after the rice is cooled for 3 to 4 hours It is preferable to mix with coagulation.

Then, the fresh red pepper was washed with water and then the incompatible portion such as the nipple was removed. Then, 40 parts by weight of the mixture was ground with chopped seeds into a particle size of 35 to 45 mesh with a grinder, and 4 parts by weight to 4.5 parts by weight And heating the mixture at 75 ° C to 80 ° C for 25 to 30 minutes, sterilizing the mixture, and mixing the primary mixture in a mixer to prepare a secondary mixture; (Including seeds) at 35 to 45 mesh or less, the bitterness is less in the red pepper seeds, but the red pepper seeds feel a foreign body feeling and the texture is deteriorated. On the other hand, the raw pepper seeds (including seeds) To 35 to 45 mesh or more, the bitter taste of the red pepper seeds will be more crying, so that the texture of the red pepper is lowered.

Accordingly, in the present invention, the raw hyssop hyssop (including seeds) is ground to a particle size of 35 to 45 mesh with a grinder, and then the bitter taste is controlled by syrup.

In addition, the addition of 4 to 4.5 parts by weight of purifying salt to raw white pepper (including seeds) is effective for sterilization and at the same time prevents over fermentation of fresh red pepper (including seeds) The reason for this is that the vitamins and other nutrients contained in the raw hyssop (including seeds) are mostly destroyed at a temperature of 80 ° C or higher. Therefore, in the present invention, raw hyssop (including seeds) are heated to 75 ° C to 80 ° C . &Lt; / RTI > Subsequently, the secondary mixture was transferred to the aging tank, and then 3.5 parts by weight of purified water and 35 parts by weight to 40 parts by weight of purified water were added and mixed. The tertiary mixture was aged in an aging tank for 100 to 120 days and then transferred to a stirrer Then, 11 to 12 parts by weight of red pepper powder and 8.5 to 8.9 parts by weight of starch syrup are added to the aged tertiary mixture to prepare a fourth mixture which is uniformly mixed in an agitator; The reason why 11 to 12 parts by weight of red pepper powder is added to the tertiary mixture in the process of the present invention is that the raw red pepper (including seeds) is crushed in the second step, the dried red pepper powder is mixed with the added rice and koji When the first mixture is mixed all at once, the raw red pepper (including seeds) is ground and the dried red pepper powder is a solid phase, so that it can not be uniformly mixed and a part of the dried red pepper powder is aggregated. As a result, In the present invention, the dried red pepper powder is added in an agitator, and the addition of starch syrup in the third step causes the red pepper paste to be sweet, and at the same time, to hide the bitter taste of red pepper will be.

Subsequently, the quaternary mixture was heated in a stirrer at 75 ° C to 80 ° C for 30 minutes, sterilized, cooled to 45 ° C to 50 ° C, and then 3.3 parts by weight of alcohol (95% alcohol) And 1.0 part by weight of the mixture are mixed and packed to complete the present invention. The present invention is accomplished by heating and sterilizing the fourth mixture at 75 to 80 DEG C, (Alcohol concentration: 95%) and plum extract at a temperature of 45 ° C to 50 ° C or higher, after cooling to 45 ° C to 50 ° C after heating and sterilization. To prevent volatilization of the active ingredient of the alcohol and the pomegranate extract in the alcohol.

Also, in the second step, when the tertiary mixture is aged and fermented for 100 to 120 days in the aging tank, the gas is generated because the gas is generated, and the lid of the aging tank is ventilated It is preferable to use the one provided.

Fresh red pepper, red pepper powder, ground pollen, coagulated, primary mixture, secondary mixture, tertiary mixture

Claims

In the production of red pepper paste using fresh red pepper,
The rice was washed with water and soaked in water for 4 to 5 hours. Then, the rice was steamed for 30 to 35 minutes in steam, and then cooled at room temperature for 3 to 5 hours. Then, 28 to 29 parts by weight of the above- 0.25 part by weight to 0.3 part by weight in a mixer is transferred to an imperial chamber and fermented at 36 ° C to 40 ° C for 40 to 48 hours;
4 to 4 parts by weight of a purified salt was added to 40 parts by weight of fresh red pepper (including seeds) ground with a sprinkling machine together with red pepper seeds, Heating and sterilizing the mixture for 30 minutes to prepare a second mixture by mixing with the first mixture;
The secondary mixture was transferred to the aging tank, and 3.5 parts by weight of purified water and 35 parts by weight to 40 parts by weight of purified water were added. The tertiary mixture was aged in an aging tank for 100 to 120 days, and then the tertiary mixture was transferred to a stirrer A third step of adding a red pepper powder and a syrup and mixing them to prepare a fourth mixture;
The quaternary mixture was heated and sterilized in an agitator at 75 ° C to 80 ° C for 30 minutes and then cooled to 45 ° C to 50 ° C. Then, a 95% alcohol alcoholic beverage and a plum extract were added and mixed, Which is characterized by including four stages of red pepper powder and red pepper powder

delete

The method according to claim 1,
In the second step of grinding the fresh red pepper with the red pepper seed, the raw red pepper is ground with the pepper seed to a particle size of 35 to 45 mesh with a grinder, and the purified mixture and the purified water are added to the second mixture, and the dried red pepper powder 11 To 12 parts by weight and from 8.5 to 8.9 parts by weight of starch syrup are added and mixed.

The method according to claim 1,
3.3 parts by weight of the alcohol (95% alcohol concentration) and 0.5 part by weight to 1.0 part by weight of the plum extract were added and mixed. The red pepper powder and the red pepper powder

A method for manufacturing a red pepper paste using raw red pepper and red pepper powder,
The rice was washed with water, soaked in water for 4 to 5 hours, steamed for 30 to 35 minutes in steam, and then cooled at room temperature for 3 to 5 hours. Then, 28 to 29 parts by weight of the above- 0.25 part by weight to 0.3 part by weight in a mixer is transferred to an imperial chamber and fermented at 36 ° C to 40 ° C for 40 to 48 hours;
After washing the fresh red pepper, only the incompetent portion such as the faeces was removed, and the mixture was ground with a grind mill together with red pepper seed. Then, 4 parts by weight to 4.5 parts by weight of purified salt was added to 40 parts by weight of fresh red pepper (including seeds) A second step of heating and sterilizing the mixture for 30 minutes to prepare a second mixture by mixing with the first mixture;
The secondary mixture was transferred to the aging tank, and 3.5 parts by weight of purified water and 35 parts by weight to 40 parts by weight of purified water were added and mixed. The resulting mixture was aged in an aging tank for 100 to 120 days, and then the tertiary mixture was transferred to a stirrer A third step of adding a red pepper powder and a syrup and mixing them to prepare a fourth mixture;
The quaternary mixture was heated in a stirrer at 75 to 80 DEG C for 30 minutes and sterilized. The mixture was cooled to 45 to 50 DEG C, and then alcohol and 95% of alcohol and plum extract were added thereto. A method of manufacturing a red pepper paste using raw red pepper and red pepper powder

delete

The method of claim 5,
In the second step of crushing the raw red pepper with the red pepper seed, the raw red pepper is crushed with a red pepper seed with a grinder in a grinding machine to a particle size of 35 to 45 mesh, and a purified salt and purified water are added to the secondary mixture, 11 to 12 parts by weight of red pepper powder and 8.5 to 8.9 parts by weight of starch syrup are added to and mixed with the raw red pepper powder and the red pepper powder.

The method of claim 5,
3.3 parts by weight of the alcohol having the alcohol concentration of 95% and 0.5 part by weight to 1.0 part by weight of the pomegranate extract were added and mixed to prepare a red pepper paste