KR101509930B1 - red pepper paste manufacturing method utilizing garlic stems fermented liquor - Google Patents

Abstract

The present invention relates to a convenient manufacturing method of red pepper paste using garlic stem fermented liquid. More specifically, the present invention relates to a convenient manufacturing method of red pepper paste using garlic stem fermented liquid, wherein the method mixes garlic stems including a sulfur-containing compound, dietary fiber, vitamins, etc. with sugar, ferments the garlic stems, and mixes garlic stem fermented liquid with soy sauce, thereby allowing consumers to conveniently make and eat a required amount of red pepper paste when needed by using red pepper powder selected according to preferences and tastes of the consumers. Accordingly, the convenient manufacturing method of red pepper paste establishes the analysis of properties of red pepper paste and the optimization and standardization of component composition while activating enzymes of useful strains without using a preservative for red pepper paste, thereby facilitating the manufacture of red pepper paste and preventing swelling in an aging process of red pepper paste to allow the preservation period of red pepper paste to be extended. According to the present invention, the convenient manufacturing method of red pepper paste comprises the steps of mixing garlic stems and sugar in a ratio of 1:1 and fermenting and aging the garlic stems and sugar for 6 months to extract a first garlic stem fermented liquid; mixing the first garlic stem fermented liquid extracted by fermenting and ageing the garlic stems and the sugar for 6 months and soy sauce in the ratio of 1:1 to manufacture a second garlic stem fermented liquid; and mixing the second garlic stem fermented liquid manufactured by mixing the first garlic stem fermented liquid and the soy sauce and red pepper powder in the ratio of 7:3 to manufacture red pepper paste. The present invention has an effect of allowing consumers to conveniently and directly make and eat a required amount of red pepper paste having various tasty substances and flavors when needed by using garlic stem fermented liquid and red pepper powder selected according to their preferences and tastes.

Description

[0001] The present invention relates to a red pepper paste manufacturing method using garlic stems fermented liquor,

More particularly, the present invention relates to a method of manufacturing a simple kochujang using a maltose fermentation broth, and more particularly, to a method for manufacturing a simple kochujang using a maltose fermentation broth, more specifically, By analyzing the characteristics of kochujang and optimizing the composition of kochujang by activating the enzymes of beneficial strains without using preservatives in the kochujang by allowing the selected red pepper powder to be easily eaten by the required amount of the red pepper powder according to their taste and taste. The present invention relates to a method of manufacturing a simple kochujang using a malachite fermentation broth, which makes it possible to simplify the manufacture of kochujang and prevent the swelling phenomenon during aging of kochujang to prolong the storage period.

Despite the disadvantages of processing and digesting food using soybeans, our Korean ancestors have selected and developed a very wise and scientific method of fermentation of Mejuro, which has taken soybean processing products, , About the efficacy and excellent function of fermented meju, it is loved by not only Korea but also the people of the world.

Among these traditional Korean traditions, Kochujang is a unique fermented food that combines spicy, sweet, savory and salty flavors. It can be mixed with various ingredients such as red pepper powder, malt, fermented soybean powder and salt in rice flour. And capsaicin, which is rich in nutrition and spicy, has been used as a seasoning to stimulate appetite and digestion and to taste and flavor food.

In other words, in the case of kochujang, the sour taste of the organic acid produced by the fermentation process such as the sweetness resulting from decomposition of the rice starch, the richness of the soybean protein decomposed into amino acids, the hot spicy pepper taste, It is a complex seasoning in which the aroma of the ester is harmoniously mixed.

Such techniques related to kochujang can be classified into main ingredients used in kochujang, fermentation aging technique, preservation technology, flavor improvement, functional food addition, nutritional enhancement and salinity reduction technology.

Recently, the development of kochujang has been mainly focused on kochujang, which emphasizes health functionalities. In particular, it is the addition of kochujang mixed with mycelium, fruiting body and medium components of mushroom, and kochujang with green tea, pumpkin, honey, ginseng and onion And one hot pepper paste.

In addition, there are kochujang which emphasizes improvement of flavor and nutritional value, such as kochujang, which is made with Chinese medicine (gujiya), which has a pungent taste, and kochujang, which uses fresh season, and it is possible to increase the flavor and increase the price by using pear, peach and licorice. And a hot pepper paste.

Prior art relating to kochujang is disclosed in Korean Patent Publication No. 10-0205198 entitled " Method of manufacturing a kochujang that enhances the productivity orientation ", and "Method of manufacturing instant powdered kochujang" of Registration Patent Publication No. 10-0872239 , "Preparation method of bokbunja kochujang" and "Bokbunja kochujang prepared by the method" of Registration Patent Publication No. 10-0774302 and "Preparation method of kochu-kochujang and its kochujang" of Registration Patent Publication No. 10-1204028 There is a bar.

On the other hand, kochujang is a fermented or aged mixture of eggplant, red pepper powder, salt, etc. after empire of bean curd or cereal, etc., or red pepper powder (more than 6%) in fermentation aged with boiled rice after empire. And salt, etc., and glutinous rice, rice or barley kochujang means that the contents of glutinous rice, rice or barley are respectively more than 15% (including saccharified kochujang which omits imperial process).

Here, a typical preparation method of a conventional kochujang is to prepare a meju for a kochujang using bean and other starch materials, and then add a starch raw material, a red pepper powder and a salt to the koji paste.

Hereinafter, one embodiment of various conventional kochujang production methods will be briefly described.

1. Beans and rice are used as raw materials to immerse and cook Meju. At this time, the soybean is immersed for 8 to 10 hours to remove water, and the rice is immersed for 5 to 6 hours and then drained. Then, the cooked beans are mixed with so-called rice and steamed in a syrup.

2. After the steaming process is finished, it should be roughly peeled off from the mortar and cooked with a big fist before drying.

3. If the snow dries up in a bundle, put a medallion on the eaves with straw or place it in a warm place.

4. After 7 ~ 8 days, if the bacillus or mold grows slowly, it will dry in the sun. At this time, meju for kochujang should be less moldy than meju for soy sauce.

5. Wash the dried meju thoroughly with a brush, dry it in a well-ventilated place, and finely grind it with powder.

6. After preparation and pretreatment of raw materials such as fermented powder, salt and red pepper powder, mix in container and aged at 26 ~ 30 ℃ for 3 ~ 4 months. At this time, salt is used as common salt, and red pepper powder as a main ingredient is added by 6% or more.

The general method of producing such conventional kochujang is to mix soy sauce and rice and then mix, mature, and mold the soy sauce, and then grind meju, dry and grind it, and mix it with glutinous rice powder, glutinous rice flour, red pepper powder, salt, malt And then fermented and aged to produce kochujang.

On the other hand, in the conventional manufacturing method of the conventional kochujang, the meju for the kochujang is used and it is supplemented with the malt flour. However, the manufacturing method of the kochujang in the modern domestic factory adopts the fermentation aging formula.

The mixing ratio and the manufacturing process of fermented kochujang are different from factory to factory, and flour is often used as the main raw material in many cases, and sometimes rice or glutinous rice is mixed for high quality.

The starch ingredients are fermented by mixing the soybean or red pepper powder and water (seed water), which have been grown in the empire, and then mixed in a fermentation vessel. During fermentation, the starch is decomposed into saccharides and the protein is decomposed into amino acids It produces the unique taste and fragrance of kochujang.

Here, the traditional traditional kochujang has basically different kinds of main ingredients, blending ratio of red pepper powder and salt, taste, aroma and color by fermentation aging method, And the effect of traditional meju and microbial and enzymatic power during fermentation. However, studies on the compositional characteristics and overall kochujang of them have been limited, and mainly the improvement method of kochujang was studied. come.

And the preference for kochujang varies according to the individual's eating habits and regional characteristics, and it is difficult to match the blending ratio of the raw materials and the uniformity of the quality due to inefficiency such as swelling in the fermentation ripening process, It is becoming difficult.

In addition, most of the commercially available kochujangs are deteriorated in distribution, discoloration, aversion to the smell of kochujang, and the preference of each individual consumer.

As the recent well-being trends and interest in and understanding of traditional foods have increased, more diverse researches have been required for quality enhancement and scientific development of kochujang, and at the same time, research on kochujang with enhanced functionality is needed.

Accordingly, the present invention aims to provide a simple kochujang manufacturing method using a fermented broth of garlic so that a kochujang can be more easily swallowed by a consumer while providing a unique nutritional ingredient and another nutrient component of the kochujang, The following is a brief description of the garlic.

Garlic is not a by-product of garlic, but phenol and flavonoid compounds, which are functional ingredients of vegetables, as well as sulfides, which are the major physiologically active substances of garlic, are known to be food-good foods.

In addition, garlic contains various nutrients different from garlic sphere such as sulfur compounds and dietary fiber, vitamins, minerals, and amino acids. The national food ingredient table [Lee HK, Park HJ, Kim SN. 2007. National Table of Food Ingredients (7th Edition). Rural resources development institute. Korea. 118.] reported that 82.8% moisture content, 82.0% ash, 0.4% crude fat, 2.0-5.4% crude protein, 2.6% crude protein and 51kcal energy were found in the general components of garlic, 100 mg of calcium, 1852 mg / 100 g of calcium, 5 mg / 100 g of sodium, 174 mg / 100 g of phosphorus, and 1.6 mg / 100 g of iron were detected.

This type of garlic is a flower stem of garlic called garlic horn or garlic bud. It is made from edible seeds of the spikelets that have grown up completely and has a spicy taste unique to garlic. However, it is not as bad as garlic, It is used for cooking.

In addition, nutrients of garlic contain emulsifying aryl, which is a directional ingredient, to stimulate absorption of the vitamin B group, thereby acting as a tonic, antibacterial and antioxidant.

Garlic has a high content of vitamin C and a high content of vegetable fiber, so it is known that garlic can prevent arteriosclerosis and cancer.

However, extraction of garlic from general farms is an indispensable task for garlic bulb enlargement. However, garlic is discarded due to shortage of labor and difficulty of work, and garlic is a byproduct of garlic.

In addition, as garlic cultivation increases, the yield of garlic, which is a byproduct of garlic, also increases. However, studies on the countermeasures and methods of using garlic are very rare.

However, research related to this study is about the production of bread with added garlic powder and it is consumed by cooking such as garlic sauce and pickles without any other measures or usage. In order to increase the storage stability of garlic, Most of the garlic processing types are packaged and sold.

In addition, studies on garlic in Korea and abroad have been carried out mainly on garlic bulb. In addition to studies on cultivation for the purpose of increasing the production of some garlic species, studies on garlic species which are rich in nutritional ingredients, Is a trivial fact.

DISCLOSURE OF THE INVENTION The present invention has been proposed in order to solve the above-mentioned problems, and it is an object of the present invention to provide a method for producing fermented garlic by mixing garlic species containing components such as sulfur compounds and dietary fiber, vitamins, minerals and amino acids at a predetermined ratio together with sugar and soy sauce It is a further object of the present invention to provide a method for manufacturing a simple kochujang using a new type of malt fermented liquid which is prepared by preparing a fermented broth of garlic and allowing the consumers to mix the fermented broth with red pepper powder at a predetermined ratio according to their taste and taste. do.

In particular, garlic species containing a large amount of beneficial ingredients for human body, fermented milk of fermentation obtained by fermentation with sugar having saccharification ability, and soy sauce having a salt content of 9% serving as a natural preservative, at a predetermined ratio, It is possible to increase the functionality of kochujang by activating enzymes of beneficial strains without using preservatives (synthetic preservatives such as sorbic acid) in the manufacturing process of kochujang, And to provide a method for manufacturing a simple kochujang using a new type malachite fermentation broth that can simplify the manufacture of kochujang by establishing optimization and standardization of composition of ingredients together with analysis of taste component characteristics.

In addition, when the fermented fermented broth is used together with red pepper powder in the manufacture of kochujang, it is possible for the consumer to easily grasp the kochujang directly, thereby making it possible to prolong the preservation period while preventing the swelling phenomenon which may occur during the fermentation of fermented kochujang, To make it possible to realize the taste and quality of kochujang by traditional methods at a low cost while making it possible to prevent harm to the consumers by using a new type of garlic type fermentation broth To provide a method of manufacturing a kochujang.

In order to accomplish the above object, the present invention provides a method for manufacturing a simple kochujang using a garlic-type fermentation broth according to the present invention comprises mixing the garlic and sugar at a ratio of 1: 1, fermenting the mixture for 6 months, ; Preparing a second fermentation broth by mixing fermentation broth of malt sprouts and sugar for 6 months and mixing the first fermentation broth with soy sauce at a ratio of 1: 1; In a ratio of 7: 3 to prepare a red pepper paste.

In addition, in the method of manufacturing a simple kochujang using the malachite fermentation broth according to the present invention, the step of extracting the primary malachite fermentation broth may include washing the harvested garlic to obtain a predetermined size; Mixing the cut garlic and sugar at a ratio of 1: 1; Adding the mixed garlic species and sugar into a container and fermenting the mixture for 6 months to extract a first fermenting liquid of garlic; And passing the extracted primary malachite fermentation broth through a sieve to remove residual debris from the primary malic enzyme fermentation broth.

In the method of manufacturing a simple kochujang using the malachite fermentation broth according to the present invention, the salt used in the soy sauce mixed with the malachite fermentation broth is 5-year-old aged sun salt, and the salinity of the soy sauce is 9% do.

According to the method of manufacturing a simple kochujang using a garlic-type fermentation broth according to an embodiment of the present invention, not only the phenol and the flavonoid compound, which are functional ingredients of the vegetable but the garlic by-product, but also the sulfhydryl, which is the main physiologically active substance of garlic, The fermented milk of garlic produced by mixing garlic, which is a foodstuff excellent food, with sugar and soy sauce, and the red pepper powder which is selected by consumers according to their taste and taste, There is an effect that can be easily eaten directly by soaking.

In addition, by using the garlic type fermented liquid and the red pepper powder prepared by mixing the garlic species containing a large amount of beneficial ingredients, saccharifying ability and 9% salinity which serves as a natural preservative in a predetermined ratio, consumers can easily It is expected to increase the functionality of kochujang by activating enzymes of beneficial strains without using a preservative such as sorbic acid which is a synthetic preservative in the production of kochujang. It is possible to simplify the production of kochujang by establishing optimization and standardization of composition of ingredients together with analysis of general characteristics and taste component characteristics.

On the other hand, by using garlic seed fermentation broth together with red pepper powder in the production of kochujang, it is caused by long term exposure to air, rice, glutinous rice or soybean containing carbohydrates among raw materials of raw kochujang And the storage period can be prolonged.

In addition, by using fermented garlic sprouts and red pepper powder, it is possible to easily and safely soak the kochujang, which is safe and reliable, to prevent the damage caused by the bad kochujang and to reduce the cost by 50% It is expected to realize the taste and quality of kochujang and improve the health of the people by making a turning point of the dietary improvement.

In addition, it is anticipated that the supplementary profit of farmers can be generated by inducing secondary commercialization of kochujang, while developing and producing various functional products using fermented milk of garlic, making it suitable for the taste of modern people with various preferences.

1 is a flowchart illustrating a method of manufacturing a simple kochujang using a malachite fermentation broth according to an embodiment of the present invention.
FIGS. 2A and 2B are inspection reports obtained by analyzing a fermented broth (product name: Kochujang water) according to an embodiment of the present invention by the National Institute of Bioscience and Biotechnology.
FIG. 3A and FIG. 3B are inspection reports analyzed by Hero Life Science Institute, which is a nationally recognized testing and analyzing institution, for the production of kochujang (product name: garlic fermented kochujang) produced by using the malachite fermentation broth (product name: kochujang water) according to the embodiment of the present invention.

The present invention can be variously modified and various embodiments can be applied to the technical idea of the simple kochujang manufacturing method using the fermented milk of the garlic species according to the preferred embodiment of the present invention, Will be described in detail with reference to the accompanying drawings.

It should be understood, however, that it is not intended to be limited to the particular embodiments of the invention but includes all modifications, equivalents, and alternatives falling within the spirit and scope of the invention.

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, a method for manufacturing a simple kochujang using a malachite fermentation broth according to a preferred embodiment of the present invention will be described in detail with reference to the accompanying drawings.

FIG. 1 is a flowchart illustrating a method of manufacturing a simple kochujang using a malachite fermentation broth according to an embodiment of the present invention.

A method of preparing a simple kochujang using a malachite fermentation broth according to a preferred embodiment of the present invention comprises mixing sulfuric compound, garlic species containing dietary fiber, vitamins, minerals, amino acids and sugar in a ratio of 1: 1, And fermentation is performed for a while to extract the fermentation broth of primary garlic (S1)

In the step (S1) of extracting the primary fermentation broth, the garlic is cut to a predetermined size and mixed with sugar and mixed into a common container. The amount of garlic and sugar to be mixed at a ratio of 1: 1 is As shown in FIG.

When garlic and sugar are mixed and fermented for 6 months at room temperature, the fermentation solution of primary malachite with a low fluidity and a viscous gel state is extracted.

That is, the allysine component of garlic produces an enzyme during the fermentation process by mixing the sugar, and when the fermentation is performed by mixing the garlic and sugar at the same ratio of 1: 1, the sugar is decomposed into fructose, Is extracted into a gel state which is not a large but viscous state.

Meanwhile, in the fermentation process of garlic and sugar, the alicin component and moisture of garlic are extracted and the garlic fiber remains. Such fiber (debris) is not good in texture, and there is a concern that the kochujang that is eaten while being stored for a long time is changed by fiber. Therefore, it is preferable to separate and remove the residue such as fibrous material mixed with the fermentation broth of garlic using a filter net.

The step (S1) of extracting the primary fermentation broth comprises the steps of washing the harvested garlic and cutting it to a predetermined size, mixing the garlic and the sugar cut to a predetermined size at a ratio of 1: 1, Adding garlic and sugar to a container for fermentation for 6 months to extract a first fermenting liquid of garlic; passing the extracted first fermenting liquid through a sieve to remove residual fibrous material from the first fermenting liquid of garlic; .

Here, the fermented fermented raw materials according to the preferred embodiment of the present invention, such as garlic and sugar, are used as raw materials having saccharifying ability in place of ultimate role of rice, glutinous rice or millet, which are raw materials of conventional kochujang.

On the other hand, garlic and sugar are fermented for 6 months and mixed with 1: 1 ratio of primary fermentation broth and soy sauce (S2)

When the primary fermentation broth and soy sauce are mixed in a fermentation vessel at a ratio of 1: 1, a second fermentation broth having a viscosity higher than that of the primary fermentation broth is obtained.

Soy sauce, which is a raw material to be mixed with the primary fermentation broth in the step (S2) of the second fermentation of the second fermentation broth, comprises wheat flour, soybean, monosodium L-glutamate (MSG) , A preservative (a synthetic preservative such as sorbic acid: sorbic acid), is preferably used.

The soy sauce is made by pouring the soup into a pot and dipping it in a soup for about 30 to 40 days. It is preferable that the domestic sun salt is aged for 5 to 6 years so that the contained arsenic component is naturally removed.

The fermentation broth of the secondary malachite thus completed was judged to have no physicochemical degradation or microbiological change when stored at 40 ° C for 5 weeks and no change in quality over 1 year at room temperature. It can be kept at room temperature for 12 months.

The results of analyzing the secondary fermented milk of garlic (product name: Kochujang) are shown in FIG. 2. The results are shown in FIG. 2. Crude fat 0.0 (g / 100 ml), carbohydrate 22.6 (g / 100 ml) and sodium 1802.00 (mg / 100g) and the calorie is 104 (kcal).

The fermented milk of the second-type garlic and the red pepper powder mixed with the soy sauce were mixed at a ratio of 7: 3 to complete the preparation of the simple kochujang (S3)

The step (S3) of mixing the fermentation broth of the second molybdenum with the red pepper powder at the predetermined ratio mixes the fine red pepper powder directly into the viscous gel-state second molybdenum fermentation broth having more fluidity than that of the first fermentation broth The process makes it easy to eat kochujang.

The results of analyzing kochujang (product name: fermented kochujang), which is prepared by the simple kochujang preparation method using the malachite fermentation broth according to the preferred embodiment of the present invention, will be described with reference to Fig. 3. As shown in Fig. 3, 5.4% ash, crude protein 5.6%, crude fat 4.6%, carbohydrate 40.1%, sodium 951.77 (mg / 100g) and calories 224 (kcal).

Meanwhile, an antibacterial experiment for preserving the flavor and preservation of the fermentation broth of garlic was carried out in the method of manufacturing a simple kochujang using a malachite fermentation broth according to a preferred embodiment of the present invention.

For the taste and preservation of the fermentation broth of garlic, fermentation broth was used for the experiment. The salt used in this study was the salt solution (Merck KGaA, Darmstadt, Germany). The medium used in this experiment was purchased from Becton Dickeson (Sparks, Md., USA) as Leuria bertani (LB) broth and agar was purchased from Merck.

A sample of the reagent salt and the salt of mannitol was dissolved in 10 mg of tertiary distilled water at 30% salinity (w / v), centrifuged at 1000 mg at room temperature for 10 minutes, and then washed with LB agar solid and broth liquid The medium was used to test the antimicrobial and bactericidal activity of the samples against intestinal microorganisms.

Escherichia coli was distributed from ATCC. Enterococcus faecalis, Enterococcus facium, and Pseudomonas aeroginosa were purchased from the Department of Microbiology, University Hospital.

The microbial measurement was conducted to examine the sterilizing effect of the sample. The experiment was repeated three times and the same results were obtained. The results for each microorganism are shown in Tables 1 to 5 below.

(Bactericidal effect of various salts concentration (w / v) against a Enterococcus facium)
Salt

s
5%
6%
7%
8%
9%
10%
15%
16%
20%
Reagent
salt (merck)


3+

3+

2+

2+

1+

1+

0

0

0

0
Sun-dried
salt


3+

2+

1+

1+

1+

0

0

0

0

0

Number of bacterial colonies were grounped as follows; 3 +: > 200,

2+: 30-200, 1+: 1-29, 0: <1

cultivation was carried out for 24hours at 37 in a LB medium

(Bactericidal effect of various salts concentration (w / v) against a Pseudomonas aeroginosa)
Salt

s
5%
6%
7%
8%
9%
10%
15%
16%
20%
Reagent
salt (merck)


3+

3+

2+

2+

1+

1+

0

0

0

0
Sun-dried
salt


3+

2+

2+

1+

1+

0

0

0

0

0

Number of bacterial colonies were grounped as follows; 3 +: > 200,

2+: 30-200, 1+: 1-29, 0: <1

cultivation was carried out for 24hours at 37 in a LB medium

Bactericidal effect of various concentrations of salt on enterococci (Bactericidal effect of various salts concentration (w / v) against a Enterococcus faecalis)
Salt

s
5%
6%
7%
8%
9%
10%
15%
16%
20%
Reagent
salt (merck)


3+

2+

2+

2+

1+

0

0

0

0

0
Sun-dried
salt


3+

2+

2+

1+

1+

0

0

0

0

0

Number of bacterial colonies were grounped as follows; 3 +: > 200,

2+: 30-200, 1+: 1-29, 0: <1

cultivation was carried out for 24hours at 37 in a LB medium

(Bactericidal effect of various salts concentration (w / v) against Escherichia coli)
Salt

s
5%
6%
7%
8%
9%
10%
15%
16%
20%
Reagent
salt (merck)


3+

2+

2+

2+

1+

1+

0

0

0

0
Sun-dried
salt


3+

2+

2+

1+

1+

1+

0

0

0

0

Number of bacterial colonies were grounped as follows; 3 +: > 200,

2+: 30-200, 1+: 1-29, 0: <1

cultivation was carried out for 24hours at 37 in a LB medium

The minimum inhibitory concentration (MIC) of various salts against intestinal bacteria on solid agar media (% w / v)
Intestinal Bacteria

Reagent salt (%)
Sun-dried salt (%)
Escherichia coli

10
10
Pseudomonas aeroginosa

10
9
Enterococcus facium

10
9
Enterococcus faecalis

9
9

As shown in the above tables, E. coli started to exhibit a bactericidal effect at 5% salt salinity at 10% salinity , completely disappeared at 5% salinity , and completely extinguished at 10% salinity . .

Escherichia coli (E. faecium) began to exhibit bactericidal effects in 5% of the sun salmon, completely disappeared in 9%, and began to exhibit a bactericidal effect in 6% of salt and completely disappear in 9%.

 Pseudomonas aeruginosa (P. aeroginosa) began to exhibit bactericidal effects in 5% of sun salts and completely disappeared in 9% and completely disappeared in 6% of salting and 9% of sterilization.

Escherichia coli (E. faecalis) began to show bactericidal effect in 5% of the sun saliva, and the bacteria disappeared in 9%, and the sterilization effect started in 5% in salt and completely disappeared in 10%.

As a result of studying the antibacterial activity of the fermentation broth of garlic according to the background of the present invention and the preferred embodiment of the present invention, the following results are obtained.

It was found that the blend ratio of the raw materials used in the conventional conventional kochujang production is much more complicated than the raw materials and blend ratio used in the production of the simple kochujang using the malachite fermentation broth according to the preferred embodiment of the present invention, And it was shown that the consumers can easily manufacture the red pepper paste at home by choosing red pepper powder.

As described above, the method of preparing the kochujang using the malachite fermentation broth according to the preferred embodiment of the present invention uses the 9% salt and fermented broth of the malt sprouts, so that it acts as a natural preservative, Can be increased.

On the other hand, in the conventional manufacturing process of kochujang, rice, glutinous rice or soybean containing carbohydrates are exposed for a long time in the air and aged for a long period of fermentation, resulting in swelling. However, in the present invention, fermented milk and fermented soy sauce And fermentation is aged by mixing the red pepper powder, thereby preventing the swelling phenomenon occurring in the manufacturing process of the conventional kochujang.

The composition of the primary fermentation broth was optimized and standardized by mixing garlic and sugar at a prescribed ratio. In addition, the composition of the secondary fermentation broth was optimized and standardized by mixing primary fermentation broth with soy broth at a predetermined ratio. By mixing the fermented broth of garlic and the red pepper powder at a predetermined ratio to optimize the composition and standardization of the composition of the red pepper paste, consumers can easily soak the modified red pepper paste.

It will be apparent to those skilled in the art that various modifications, additions and substitutions are possible, without departing from the essential characteristics of the invention. will be.

Therefore, the embodiments disclosed in the present invention and the accompanying drawings are intended to illustrate and not to limit the technical spirit of the present invention, and the scope of the technical idea of the present invention is not limited by these embodiments and the accompanying drawings .

The scope of protection of the present invention should be construed according to the following claims, and all technical ideas within the scope of equivalents should be construed as falling within the scope of the present invention.

Claims (3)

(S1) mixing the garlic species and the sugar at a weight ratio of 1: 1 and fermenting for 6 months to extract the first fermenting liquid of garlic;
(S2) a step of fermenting the garlic species and sugar for 6 months and fermenting the primary fermented broth with soy sauce at a weight ratio of 1: 1 to prepare a second fermented broth;
And a step (S3) of preparing a hot pepper paste by mixing the fermented milk of the secondary malachite produced by mixing the soy sauce with red pepper powder at a weight ratio of 7: 3 (S3). The method according to claim 1,
The step (S1) of extracting the primary malic enzyme fermentation broth may include washing the harvested garlic and cutting it to a predetermined size;
Mixing the cut garlic and sugar at a weight ratio of 1: 1;
Adding the mixed garlic species and sugar into a container and fermenting the mixture for 6 months to extract a first fermenting liquid of garlic;
And a step of passing the extracted primary malic enzyme fermentation broth through a sieve to remove residue remaining in the primary malic enzyme fermentation broth. The method according to claim 1,
Wherein the salt used in the soy sauce blended with the primary malic enzyme fermentation broth is 5-year-old aged sun salt, and the salinity of the soy sauce is 9%.

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