KR101565612B1 - Using a natural method of producing high quality red pepper paste - Google Patents

Abstract

The present invention relates to a method for producing high quality kochujang using natural products, comprising the steps of: (a) drying birch bark with a water content of 5% or less and grinding to a size of 100 탆 to 150 탆; (b) mixing the pulverized birch bark powder of the step (a): purified water at a weight ratio of 1: 1, and fermenting the mixture at a temperature of 28 ° C to 36 ° C for 3 days; (c) mixing the fermented material of step (b): purified water in a weight ratio of 1: 5, and then extracting the mixture at a temperature of 85 ° C to 95 ° C for 2 hours, followed by filtration to prepare an extract; (d) drying the mushroom with a moisture content of 5% or less and pulverizing the mushroom to a size of 20 탆 to 50 탆; (e) mixing the material of step (d): purified water in a weight ratio of 1: 5, extracting the mixture at a temperature of 85 ° C to 95 ° C for 3 hours, and then filtering to prepare an extract; (f) mixing the extract prepared in step (c) and the extract prepared in step (e) at a weight ratio of 1: 5 to 1:30; (g) preparing a dried bulkhead; (h) adding the covering of step (g) to the mixed extract of step (f) and soaking for 5 to 12 hours; (i) extracting the covering of step (h) and germinating it in a germination container at 22 ° C to 28 ° C for 24 hours; (j) cooling the mixed extract solution prepared in the step (f) to a temperature of 5 ° C to 10 ° C to immerse the cover in step (i), immersing it for 1 to 3 hours, step; (k) germinating the covering of step (j) at a temperature of 7 캜 to 15 캜 for 24 hours; (l) adjusting the mixed extract solution prepared in step (f) to a temperature of 20 ° C to 30 ° C, and then dipping the coverall of step (k) in the gut for 1 hour to 3 hours, (m) germinating the covering of step (1) at a temperature of 22 ° C to 28 ° C for 24 hours; (n) drying the germinated coverings of step (m) to a moisture content of 5% to 10%; (o) fermenting the coverstock of step (n) for 24 hours at 30 ° C to 38 ° C; (p) drying the coverall of step (o) to a moisture content of 5% or less and pulverizing the maltose; (q) preparing the extract of step (e) at a temperature of 33 ° C to 40 ° C; (r) mixing the maltose powder of step (p) with the extract of step (q) at a weight ratio of 5: 1 to 20: 1 and then filtering for 3 to 6 hours to prepare maltolate; (s) mixing glutinous rice flour at a weight ratio of 5: 1 to 15: 1 to the maltose of the step (r), and removing the flour at a temperature of 50 ° C to 80 ° C for 10 hours to 24 hours; (t) boiling the material of step (s) at a temperature of 90 ° C to 100 ° C for 1 hour to 2 hours; (u) 100 g to 500 g of starch syrup per liter of the boiled composition of step (t) and 50 g to 300 g of salt are added and boiled for 1 hour to 3 hours at 90 ° C to 100 ° C and then cooled to 10 ° C to 25 ° C ; (v) adding 500 g to 1000 g of meju powder per liter of the material of step (u), mixing and aging for 1 to 5 hours; (w) 700 g to 1000 g of red pepper powder is added to the aged composition prepared in the step (v), and the mixture is put into a container and aged for 1 to 3 months; (x) commercializing the fermented kochujang.

Description

 BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a high-quality red pepper paste,

The present invention relates to a method for producing high quality kochujang using natural products.

Kochujang is our own fermented food with soy sauce and soybean paste. It is a compound seasoning and a good food which harmoniously combine the sweetness of carbohydrate hydrolysis, the richness of soybean protein amino acid, hot pepper spice and salt salty taste.

It was in the late 1700s that Korea started to soak Kochujang, and Sunchung Kochujang and Cheonan Kochujang were introduced as one of the famous products of the palodo in the rally series of the early 1800s. In the Wolyeong farmhouse (1861), Kochujang was called the 'Buncheongjang'. In the year of the Enhanced Forestry Economy (1765), "Three hints of red pepper powder and glutinous rice powder were taken on a horse with soybean powder, followed by a good chowder (traditional soy sauce (soup soy sauce) "It is said that it has been eaten in a similar hot pepper paste.

The raw materials of conventional kochujang are fermented powder, red pepper powder, grain powder and salt. Mix glutinous rice flour, steamed it and mix it with fermented powder. When it becomes sugar, it is mixed with red pepper powder. Instead of glutinous rice depending on the province, it was soaked with rice, wheat and barley.

It is usually soaked in soy sauce and then soaked in March to April before it gets hot. Depending on which grains are soaked, they are divided into glutinous rice kochujang, flour kochujang, barley kochujang, and sweet potato kochujang.

In the old days, two or three kinds of kochujang were dipped in one house, and they were distinguished according to food. Among them, glutinous rice kochujang is the most precious, and it is used when making hyochukjang or coloring finely. When cooking kochujang which is dipped in wheat flour, it is used when boiling potatoes or when cooking kojukjang pickles as vegetables.

Kochujang has many uses. Like doenjang, it makes the flavor of potato soup and kochujang stew, and it is used as seasoning for raw vegetables, stew, simmered vegetables, and roasted vegetables. It is made with chopped red pepper paste which is eaten with cold roast, or with sesame seeds, or with spinach or gyoza, or with seasoned red pepper paste of bibimbap and bibim noodles.

Gyeongsang Province and Jeolla Province do not put any fermentation powder, but they also mix the red pepper powder with salt and gochujang. Glutinous and smooth, the most popular glutinous rice kochujang is glutinous rice dipped in it. In the past, it was only dipped in a generous house, and ordinary people dipped it in barley or flour.

Malt is used as a raw material for beer, whiskey or starch syrup. Malt has a strong glycosidic and proteolytic activity. There are two types of malt and malt. The length of the molt is 1.5 ~ 2.0 times the length of the grain, and the latter is used for beer only from 3/4 to 4/5. Select raw materials and wash them thoroughly. Soaking in the summer is 1-3 days a day with 1 to 2 days of water exchange, in the winter 1 or 2 times a day with 3 to 4 days while doing the water. Water quality is better than soft water. After immersion, the barley (about 45% moisture) is drained and the surface is covered with 11 ~ 15cm thickness at 10 ~ 15 ℃ temperature. The baby comes out. In some cases, the temperature is higher than 30 ° C due to exothermic heat, so that the temperature is lowered by thinning the thickness while supplying water. And when the infant reaches 1.5 ~ 2.0 times of the length of the blossoms, the germination process ends. This is called rust malt. To prevent corruption in the end, it is dry, but avoid the loss of enzymatic power as long as it can.

   There is no manufacturing method of malt beer using malt related to the present invention, and similar prior arts include patent application 10-2001-0044491 (manufacturing method of functional malt paste).

Kochujang, which is a traditional Korean food, is an important seasoning for cooking Korean food, but it is a high salt foodstuff because it is made by adding a large amount of salt by weakening the storage stability of kochujang. Also, fermentation at the time of fermentation, deterioration and deterioration of flavor as the storage period elapses, and a white film is formed, resulting in alteration. The problem to be solved by the present invention is to lower the salinity of the kochujang, reduce the occurrence of rotting during aging and drying, and improve the flavor and storage stability of the kochujang to solve the problems of the conventional kochujang.

The present invention relates to a method for producing high quality kochujang using natural products, comprising the steps of: (a) drying birch bark with a water content of 5% or less and grinding to a size of 100 탆 to 150 탆; (b) mixing the pulverized birch bark powder of the step (a): purified water at a weight ratio of 1: 1, and fermenting the mixture at a temperature of 28 ° C to 36 ° C for 3 days; (c) mixing the fermented material of step (b): purified water in a weight ratio of 1: 5, and then extracting the mixture at a temperature of 85 ° C to 95 ° C for 2 hours, followed by filtration to prepare an extract; (d) drying the mushroom with a moisture content of 5% or less and pulverizing the mushroom to a size of 20 탆 to 50 탆; (e) mixing the material of step (d): purified water in a weight ratio of 1: 5, extracting the mixture at a temperature of 85 ° C to 95 ° C for 3 hours, and then filtering to prepare an extract; (f) mixing the extract prepared in step (c) and the extract prepared in step (e) at a weight ratio of 1: 5 to 1:30; (g) preparing a dried bulkhead; (h) adding the covering of step (g) to the mixed extract of step (f) and soaking for 5 to 12 hours; (i) extracting the covering of step (h) and germinating it in a germination container at 22 ° C to 28 ° C for 24 hours; (j) cooling the mixed extract solution prepared in the step (f) to a temperature of 5 ° C to 10 ° C to immerse the cover in step (i), immersing it for 1 to 3 hours, step; (k) germinating the covering of step (j) at a temperature of 7 캜 to 15 캜 for 24 hours; (l) adjusting the mixed extract solution prepared in step (f) to a temperature of 20 ° C to 30 ° C, and then dipping the coverall of step (k) in the gut for 1 hour to 3 hours, (m) germinating the covering of step (1) at a temperature of 22 ° C to 28 ° C for 24 hours; (n) drying the germinated coverings of step (m) to a moisture content of 5% to 10%; (o) fermenting the coverstock of step (n) for 24 hours at 30 ° C to 38 ° C; (p) drying the coverall of step (o) to a moisture content of 5% or less and pulverizing the maltose; (q) preparing the extract of step (e) at a temperature of 33 ° C to 40 ° C; (r) mixing the maltose powder of step (p) with the extract of step (q) at a weight ratio of 5: 1 to 20: 1 and then filtering for 3 to 6 hours to prepare maltolate; (s) mixing glutinous rice flour at a weight ratio of 5: 1 to 15: 1 to the maltose of the step (r), and removing the flour at a temperature of 50 ° C to 80 ° C for 10 hours to 24 hours; (t) boiling the material of step (s) at a temperature of 90 ° C to 100 ° C for 1 hour to 2 hours; (u) 100 g to 500 g of starch syrup per liter of the boiled composition of step (t) and 50 g to 300 g of salt are added and boiled for 1 hour to 3 hours at 90 ° C to 100 ° C and then cooled to 10 ° C to 25 ° C ; (v) adding 500 g to 1000 g of meju powder per liter of the material of step (u), mixing and aging for 1 to 5 hours; (w) 700 g to 1000 g of red pepper powder is added to the aged composition prepared in the step (v), and the mixture is put into a container and aged for 1 to 3 months; (x) commercializing the fermented kochujang.

The koji paste prepared according to the preparation method of the present invention has no fermentation or decolorization that occurs during aging, and improves the taste and aroma, and can lower the consumption of sodium which is a cause of adult diseases due to low salinity, The occurrence of the white film occurring during the storage period is remarkably delayed to enhance the shelf life and improve the nutritional content and the product quality.

In order to accomplish the above object, the present invention relates to a process for producing high quality kochujang using natural products, comprising: (a) drying the birch bark to a moisture content of 5% or less and grinding it to a size of 100 to 150 탆 step ; (b) mixing the pulverized birch bark powder of the step (a): purified water at a weight ratio of 1: 1, and fermenting the mixture at a temperature of 28 to 36 ° C for 3 days; (c) mixing the fermented material of step (b): purified water in a weight ratio of 1: 5, and then extracting the mixture at a temperature of 85 ° C to 95 ° C for 2 hours, followed by filtration to prepare an extract; (d) drying the mushroom with a moisture content of 5% or less and pulverizing the mushroom to a size of 20 탆 to 50 탆; (e) mixing the material of step (d): purified water in a weight ratio of 1: 5, extracting the mixture at a temperature of 85 ° C to 95 ° C for 3 hours, and then filtering to prepare an extract; (f) mixing the extract prepared in step (c) and the extract prepared in step (e) at a weight ratio of 1: 5 to 1:30; (g) preparing a dried bulkhead; (h) adding the covering of step (g) to the mixed extract of step (f) and soaking for 5 to 12 hours; (i) extracting the covering of step (h) and germinating it in a germination container at 22 ° C to 28 ° C for 24 hours; (j) cooling the mixed extract solution prepared in the step (f) to a temperature of 5 ° C to 10 ° C to immerse the cover in step (i), immersing it for 1 to 3 hours, step; (k) germinating the covering of step (j) at a temperature of 7 캜 to 15 캜 for 24 hours; (l) adjusting the mixed extract solution prepared in step (f) to a temperature of 20 ° C to 30 ° C, and then dipping the coverall of step (k) in the gut for 1 hour to 3 hours, (m) germinating the covering of step (1) at a temperature of 22 ° C to 28 ° C for 24 hours; (n) drying the germinated coverings of step (m) to a moisture content of 5% to 10%; (o) fermenting the covering of step (n) for 24 hours at 30 ° C to 38 ° C; (p) drying the coverall of step (o) to a moisture content of 5% or less and pulverizing the maltose; (q) preparing the extract of step (e) at a temperature of 33 ° C to 40 ° C; (r) mixing the maltose powder of step (p) with the extract of step (q) at a weight ratio of 5: 1 to 20: 1 and then filtering for 3 to 6 hours to prepare maltolate; (s) mixing glutinous rice flour at a weight ratio of 5: 1 to 15: 1 to the maltose of the step (r), and removing the flour at a temperature of 50 ° C to 80 ° C for 10 hours to 24 hours; (t) boiling the material of step (s) at a temperature of 90 ° C to 100 ° C for 1 hour to 2 hours; (u) 100 g to 500 g of starch syrup per liter of the boiled composition of step (t) and 50 g to 300 g of salt are added and boiled for 1 hour to 3 hours at 90 ° C to 100 ° C and then cooled to 10 ° C to 25 ° C ; (v) adding 500 g to 1000 g of meju powder per liter of the material of step (u), mixing and aging for 1 to 5 hours; (w) 700 g to 1000 g of red pepper powder is added to the aged composition prepared in the step (v), and the mixture is put into a container and aged for 1 to 3 months; (x) commercializing the fermented kochujang.

     The kochujang prepared according to the production method of the present invention is free from fermentation and decay, and its flavor, texture, and taste are improved and the product quality is enhanced.

      BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail with reference to examples. However, the embodiments according to the present invention can be modified into various other forms, and the scope of the present invention should not be construed as being limited to the embodiments described below. The embodiments of the present invention are provided to enable those skilled in the art to more fully understand the present invention.

Example

In the manufacturing method of the present invention, a red pepper paste was prepared and prepared. (Prepared by adding 200 g of salt per kg of total weight of kochujang material).

Comparative Example  One

Kochujang was prepared and prepared as a general manufacturing method. (Prepared by adding 200 g of salt per kg of total weight of kochujang material).

Comparative Example  2

Kochujang was prepared and prepared as a general manufacturing method. (Prepared by adding 400 g of salt per kilogram of total weight of kochujang material).

     The flavor, odor, texture and overall taste of the kochujang prepared in Examples and Comparative Examples 1 and 2 were evaluated by the following methods. The sensory evaluation test was conducted to evaluate the taste and flavor of the 30 kinds of sensory test personnel of 20-40 years old, and the taste and flavor, (Very bad: 1 point, slightly worse: 2 points, average: 3 points, slightly better: 4 points, very good: 5 points) The average scores are shown in Table 1.

<Comparison of sensory test when cooking kochujang> division smell Texture flavor Overall likelihood Example 4.8 4.7 4.9 4.8 Comparative Example 1 2.8 3.2 3.0 3.1 Comparative Example 2 3.3 3.4 3.5 3.4

<Comparison chart of the date of the production of white pepper paste - Storage temperature: 80 ℃, 20 ℃ ~ 28 ℃ division 1 day 5 days 7 days 9th 10 days 16th 24th 28th 32nd 36 days 40 days 44 days 50 days 52 days Example × × × × × × × × × × × × ○ ○ Comparative Example 1 × × × ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ Comparative Example 2 × × × × × ○ ○ ○ ○ ○ ○ ○ ○ ○

Example - × : no white film, ○ : white film

<Comparison of nutritional composition of kochujang> division Per 100g edible portion moisture
(%) protein
(%) Fat
(%) Ash
(%) carbohydrate
(%) Ca
(mg) P
(mg) Na
(mg) K
(mg) Example 39.0 5.6 1.0 8.5 45.9 54 98 1684 896 Comparative Example 1 43.7 4.2 1.3 7.4 43.4 36 89 1956 851 Comparative Example 2 42.7 4.4 1.2 7.6 44.1 38 87 3416 754

As shown in Table 1, the kochujang prepared with the maltic acid of the present invention had significantly less odor than the kochujang of Comparative Examples 1 and 2, and the taste, texture, and taste were significantly improved. It can be seen that the shelf life is remarkably delayed and the storability is enhanced. Referring to Table 3, it can be seen that the ingredients of the sodium component of the kochujang of the present invention were significantly lowered and the various nutritional components were improved.

Claims (3)

(a) drying the birch bark to a moisture content of 5% or less and grinding to a size of 100 탆 to 150 탆;
(b) mixing the pulverized birch bark powder of the step (a): purified water at a weight ratio of 1: 1, and fermenting the mixture at a temperature of 28 to 36 ° C for 3 days;
(c) mixing the fermented material of step (b): purified water in a weight ratio of 1: 5, and then extracting the mixture at a temperature of 85 ° C to 95 ° C for 2 hours, followed by filtration to prepare an extract;
(d) drying the mushroom with a moisture content of 5% or less and pulverizing the mushroom to a size of 20 탆 to 50 탆;
(e) mixing the material of step (d): purified water in a weight ratio of 1: 5, extracting the mixture at a temperature of 85 ° C to 95 ° C for 3 hours, and then filtering to prepare an extract;
(f) mixing the extract prepared in step (c) and the extract prepared in step (e) at a weight ratio of 1: 5 to 1:30;
(g) preparing a dried bulkhead;
(h) adding the covering of step (g) to the mixed extract of step (f) and soaking for 5 to 12 hours;
(i) extracting the covering of step (h) and germinating it in a germination container at 22 ° C to 28 ° C for 24 hours;
(j) cooling the mixed extract solution prepared in the step (f) to a temperature of 5 ° C to 10 ° C to immerse the cover in step (i), immersing it for 1 to 3 hours, step;
(k) germinating the covering of step (j) at a temperature of 7 캜 to 15 캜 for 24 hours;
(l) adjusting the mixed extract solution prepared in step (f) to a temperature of 20 ° C to 30 ° C, and then dipping the coverall of step (k) in the gut for 1 hour to 3 hours,
(m) germinating the covering of step (1) at a temperature of 22 ° C to 28 ° C for 24 hours;
(n) drying the germinated coverings of step (m) to a moisture content of 5% to 10%;
(o) fermenting the covering of step (n) for 24 hours at 30 ° C to 38 ° C;
(p) drying the coverall of step (o) to a moisture content of 5% or less and pulverizing the maltose;
(q) preparing the extract of step (e) at a temperature of 33 ° C to 40 ° C;
(r) mixing the maltose powder of step (p) with the extract of step (q) at a weight ratio of 5: 1 to 20: 1 and then filtering for 3 to 6 hours to prepare maltolate;
(s) mixing glutinous rice flour at a weight ratio of 5: 1 to 15: 1 to the maltose of the step (r), and removing the flour at a temperature of 50 ° C to 80 ° C for 10 hours to 24 hours;
(t) boiling the material of step (s) at a temperature of 90 ° C to 100 ° C for 1 hour to 2 hours;
(u) 100 g to 500 g of starch syrup per liter of the boiled composition of step (t) and 50 g to 300 g of salt are added and boiled for 1 hour to 3 hours at 90 ° C to 100 ° C and then cooled to 10 ° C to 25 ° C ;
(v) adding 500 g to 1000 g of meju powder per liter of the material of step (u), mixing and aging for 1 to 5 hours;
(w) 700 g to 1000 g of red pepper powder is added to the aged composition prepared in the step (v), and the mixture is put into a container and aged for 1 to 3 months;
and (x) commercializing the fermented kochujang. The method of producing high quality kochujang using natural products, comprising the steps of:
A red pepper paste prepared by the manufacturing method of claim 1.



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