KR101660114B1 - Functional korean hot pepper paste containing dendropanax morbiferus powder and marsh clam, and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a roasted red pepper paste containing a powdered green pepper powder, a fried red pepper paste, and a preparation method thereof, and more particularly, to a fried red pepper paste containing a red pepper powder and a preparation method thereof, A step of preparing a green pepper powder, which is selectively carried out at the same time as or before or after the crawling preparation step to produce a green pepper powder by processing the green pepper tree; A pretreatment step of pretreating the mixture of the whitening powder prepared in the preparing step, the powder of the whitening wood prepared in the step of preparing the whitening wood powder, the fermenting liquid of the plum, and the oligosaccharide, and storing and pretreating the mixture at a low temperature; A first frying step of frying the pre-treatment in the pre-frying step; And a second roasting step of mixing and frying the roasted kochujang in the first roasting step. The present invention also relates to a method for producing roasted kochujang containing the roasted kochujang.
The present invention relates to a method for preparing a roasted kochujang by adding a powder of Hwangchu tree to a cattail, thereby eliminating the peculiar odor of the chewy ginseng and eliminating the pharmacological functions such as recovery of the liver function and hangover, , Extension of preservation period and minimization of alteration are promoted.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a hot pepper paste,

More particularly, the present invention relates to a method of preparing a roasted kochujang, which comprises adding a powdered green pepper powder to the roasted kochujang to prepare a roasted kochujang, , Pharmacological functions such as restoration of liver function and hangover, and fried red pepper powder with enhanced function to improve water retention, preservation period extension and deterioration caused by roasted red pepper saccharification, ≪ / RTI >

It is one of the representative freshwater clams of our country, belonging to the lily of the valley, which is found in the sandy clay bottom. It contains 12.5% of protein, 1.9% of fat, 5% of carbohydrates and 2.3% of minerals. It is known that many minerals, especially calcium and iron, and vitamin B2 are relatively high. It is rich in taurine which promotes liver detoxification. It is the most cooked as hapjangguk, and it can supplement vitamins A which is supplemented with leek, and it can eat soup, soup, I eat a lot. As in the case of general shellfish, gypsum contains a large amount of non-proteinaceous compounds in various forms and exhibits a distinctive flavor.

It contains methionine and betaine, which are essential amino acids, and various minerals such as vitamins A, B and C, and has excellent effects on the activation of hepatitis and fatty liver, the reduction of diabetes, digestive function and jaundice. Protein, fat and other nutrients are high in the content is one of the superior food. In recent years, antitumor activity of antiprotozoal and immune activity has been reported and it is expected to be used as a functional food. In addition, the glutinous rice sauce has excellent flavor, which is dominated by various free amino acid 5'-mononucleotides liberated during the heat treatment, and the juice is popular because it is cool.

The gypsum produced in large quantities from the south of the Han River to the Nakdong River and downstream of the Seomjin River does not have the means to store for a long time, so almost all of it is distributed as raw beef or consumed in restaurants for a short period of time and has a processing rate as low as that of some canned products have.

Therefore, in order to store the safflower for a long time and to make it easy to ingest in everyday life, the present invention aims to develop a technique for manufacturing safflower safflower using safflower.

Currently, many techniques have already been disclosed for roasted kochujang using shellfish. Korean Patent Laid-Open Publication No. 10-2011-0075073 discloses a method of removing seaweed flavor peculiar to seafood and preventing the texture of the seaweed from being damaged by excessive heat during the roasting process and providing a variety of nutrient sources, And a method for producing a safflower-fried kochujang containing a frying step. Korean Patent No. 10-0458801 also enriches protein with a protein-rich shell, and has a red and stimulating pungent taste, a salty and clean taste of salty beef of liver, and a chewy, Which is rich in taste and nutrition, and a preparation method thereof.

However, fried kochujang using jizo has not yet been developed, and there is a need to improve the pre-treatment steps for removing the peculiar odor and foreign substances of jizo. Also, it is necessary to develop an additive which can be added during the preparation of roasted kochujang so that the moisture generated by the roasting kochujang saccharification can be removed and stored for a long period of time and the deterioration of taste can be minimized even when stored for a long period of time.

The present invention has been made to solve the above-mentioned problems,

The object of one embodiment of the present invention is to prepare a roasted kochujang by adding a powdered green pepper powder to the papermill to remove the peculiar odor of the papillotypes and to provide a pharmacological function such as restoration of liver function and hangover, And a method of manufacturing the same, which is characterized in that it is capable of minimizing moisture loss, prolongation of storage time, and deterioration of the cooked pepper paste.

In order to achieve the above object, according to one embodiment of the present invention,

One embodiment of the present invention provides a method of preparing a retroreflective article, comprising: a retroreflective preparation step of separating a retroreflective article into a retroreflective article; A step of preparing a green pepper powder, which is selectively carried out at the same time as or before or after the crawling preparation step to produce a green pepper powder by processing the green pepper tree; A pretreatment step of pretreating the mixture of the whitening powder prepared in the preparing step, the powder of the whitening wood prepared in the step of preparing the whitening wood powder, the fermenting liquid of the plum, and the oligosaccharide, and storing and pretreating the mixture at a low temperature; A first frying step of frying the pre-treatment in the pre-frying step; And a second roasting step of mixing and frying the mixture of roasted kochujang in the first frying step. The present invention also provides a method of manufacturing a roasted kochujang containing the roasted kochujang.

In the present invention, water is added to a rotary pot having a rotating blade on the bottom surface of the pot, and heat is applied. When the temperature of the water reaches 80 to 90 캜, A step to boil the jelly; A spinning step of spinning the spinning blade on the bottom surface of the spinning pot to cause a convection phenomenon for 5 to 10 minutes so that the spinning jacket is sunk and the spinneret is floated; And an effervescent step of recovering the effervescence that has surfaced on the surface of the water in the desorbing step.

According to the present invention, the step of preparing the perennial wood powder may be prepared by using a perennial tree leaf and a perennial tree stalk, and mixing the perennial perennial perennial with the perennial perennial perennial plant at a ratio of 5 to 30 parts by weight can do.

In addition, in the above step of preparing the Hwigae woodpile powder, it is possible to wash the Hwigae-kwangwoo leaves and the Hwangchu-hwangbyeon stem and dry them and then pulverize them to a size of 0.1 to 2 mm.

According to the present invention, in the above-mentioned pretreatment step, 3 to 15 parts by weight of Hwangbuk tree powder, 15 to 35 parts by weight of a plum fermentation broth and 5 to 18 parts by weight of an oligosaccharide are added to 100 parts by weight of crate can do.

In addition, the green tea powder may be further included in the dipping treatment step.

In addition, in the pretreatment step, low-temperature storage is performed at a temperature of 1 to 3 ° C for 30 to 90 minutes.

According to the present invention, in the first roasting step, the pretreatment in the pretreatment step is roasted at a temperature of 75 to 80 캜 until the moisture content of the retort is less than 65%.

According to the present invention, in the second roasting step, 100 parts by weight of roasted fried in the first roasting step is added in a ratio of 200 to 300 parts by weight of a red pepper paste, followed by mixing at a temperature of 70 to 90 ° C for 5 to 20 minutes And frying it out.

Another embodiment of the present invention provides a green pepper powder and a fried red pepper paste containing the green pepper powder, which are produced by the above method.

According to another embodiment of the present invention, there is provided a green pepper powder and a fried red pepper paste containing the green pepper powder, wherein at least one of pine nut, pumpkin seed and perilla is further added in the second frying step.

According to one embodiment of the present invention, the green pepper powder and the fried red pepper paste containing the green pepper powder are pretreated by adding a mixture of green leaf powder, green tea powder, plum fermentation liquid, oligosaccharide and green tea powder, This is a functional roasted kochujang prepared by removing the flavor, and the peculiar flavor taste of the kotatsu can be removed to increase the preference of the consumer.

It is effective to recover liver function and to relieve hangover by preparing fried kochujang by mixing Uchihaku tree which is effective for liver function recovery together with ejaculation.

In addition, it is possible to effectively remove the moisture generated by the saccharification of the roasted kochujang with the addition of the Hwangchu tree powder, thereby preventing the roasted kochujang from being easily deteriorated and also useful for storage, storage and distribution.

In addition, owing to the antiseptic effect of Hwangchu-wood itself, it is possible to prolong storage and preservation period without addition of preservative, and it is possible to minimize deterioration, so that the shelf life is long and the taste can be maintained for a long time.

In the manufacturing process of roasted kochujang containing yellowtail powder and paprika, roasted poultry is divided into a first roast and a second roast, which prevents the roasted poultry from getting tangled, but keeps the unique characteristic of the roasted poultry , And minimizes the destruction of the effective ingredient of the jasmine, so that it is excellent in texture and nutrition.

In addition, Kochujang lacks protein content compared with other soybean processed foods. To supplement this, it is possible to increase the protein content of kochujang by adding fried kochujang, which is rich in protein. And fried kochujang containing jizyun can be manufactured.

Therefore, it is possible to produce a safflower which is excellent in retching, liver function recovery and preservative effect by removing the bad taste, and adding the effective ingredient of safflower and yellowtail tree by mixing with kochujang to maximize taste, texture and flavor, It is possible to manufacture fried kochujang with health benefits and improved consumer's preference and preference of greenswood powder and jellyfish because the functionality is improved to minimize moisture removal, preservation period extension and deterioration caused by saccharification of kochujang .

FIG. 1 is a flowchart showing a process for manufacturing a green pepper powder and a roasted kochujang containing glutinous rice according to an embodiment of the present invention.

Hereinafter, embodiments of the present invention will be described in detail so that those skilled in the art can easily carry out the present invention. Embodiments of the present invention are provided to more fully describe the present invention to those skilled in the art. Therefore, the embodiments of the present invention can be modified into various other forms, and the scope of the present invention is not limited to the following embodiments.

Throughout the description of the present invention, when a component is referred to as " comprising ", it means that it can include other components as well, without excluding other components unless specifically stated otherwise.

In the specification of the present invention, it is to be understood that when a step is located "on" or "before" another step, this is not only the case where a step is in a direct time series relationship with another step, And may have the same rights as in the case of an indirect temporal relationship in which the temporal order of the two phases can be changed.

The terms " about "," substantially ", etc. used to the extent that they are used throughout the specification of the present invention are used in their numerical values or in close proximity to their numerical values when the manufacturing and material tolerances inherent in the meanings mentioned are presented, Is used to prevent unauthorized exploitation by an unscrupulous infringer of precise or absolute disclosures in order to aid in the understanding of the disclosure. The term " step " or " step of ~ " used throughout the specification does not mean " step for.

The present invention relates to a powdered green pepper powder and a roasted red pepper paste containing the green pepper powder and a method for producing the same, wherein the green pepper powder according to the present invention and the roasted red pepper paste (hereinafter also referred to as " roasted red pepper paste " The addition of wood powder to produce roasted kochujang eliminates the peculiar odor of the chewy ginseng. The pharmacological functions such as the recovery of liver function and hangover, and the elimination of moisture caused by roasting kochujang saccharification, It can have features that improve functionality so that it can be minimized.

A method for manufacturing a fried red pepper paste according to an embodiment of the present invention includes: a preparation step of separating a red pepper paste into a red pepper paste and a red pepper paste; A step of preparing a green pepper powder, which is selectively carried out at the same time as or before or after the crawling preparation step to produce a green pepper powder by processing the green pepper tree; A pretreatment step of pretreating the mixture of the whitening powder prepared in the preparing step, the powder of the whitening wood prepared in the step of preparing the whitening wood powder, the fermenting liquid of the plum, and the oligosaccharide, and storing and pretreating the mixture at a low temperature; A first frying step of frying the pre-treatment in the pre-frying step; And a second frying step in which the roasted fried in the first frying step is mixed with roasted kochujang.

Hereinafter, a method for manufacturing a green pepper powder according to an embodiment of the present invention and a roasted kochujang containing a fillet will be described in detail. [0052] The powdered hull of gruel and the roasted kochujang containing the fillet according to an embodiment of the present invention can be more clearly understood by the following manufacturing method.

FIG. 1 is a flowchart showing steps of a method of manufacturing a green pepper powder and a roasted kochujang containing glutinous rice according to an embodiment of the present invention.

First, a preliminary preparation step can be carried out to separate the jizo into a jizo shell and a jizo (S ₁ ).

It is possible to prepare the safflower by separating the safflower into the safflower and the safflower after boiling the safflower using the rotary pot with the rotating wing on the bottom surface of the pot.

According to one embodiment of the present invention, in the preparing step, water is poured into a rotary pot equipped with a rotary vane on the bottom surface of the pot, heat is applied, and when the temperature of the pot reaches 80 to 90 캜, Boiling for 4 minutes; A spinning step of spinning the spinning blade on the bottom surface of the spinning pot to cause a convection phenomenon for 5 to 10 minutes so that the spinning jacket is sunk and the spinneret is floated; And an effervescent step of recovering the effervescence that has surfaced on the surface of the water in the desorbing step.

Also, though not limited thereto, it is possible to separate the retort of the reticle preparation preparation step and the retentive retention step two to three times, and separate the retort into the retort and the retort, and prepare them separately.

In case of boiling the jasmine for less than one minute in the jasmine boiling step, there is a fear that the jasmine is not boiled properly because the time for boiling is too short, and if the jasmine is boiled for more than 4 minutes, There is a danger of becoming fat.

If the convection phenomenon is caused by rotating the rotating blades of the bottom surface of the spinneret for less than 5 minutes in the separation step, there is a possibility that the separation between the spinneret and the spinneret may not be performed well. If the spinneret is rotated excessively for 10 minutes or more, There is a fear that the flesh may be crushed and the texture may be deteriorated, and the cooking time is prolonged and the economical efficiency is lowered.

Therefore, in the pre-preparation step, water is put into a rotary pot with a rotary blade on the bottom surface of the pot in the pre-preparation step, heat is applied, and when the temperature of the water reaches 80 to 90 ° C., Boiling boiling boiling boiling boiling; A spinning step of spinning the spinning blade on the bottom surface of the spinning pot to cause a convection phenomenon for 5 to 10 minutes so that the spinning jacket is sunk and the spinneret is floated; And a retreatment step of recovering the retroreflected on the surface of the water in the retaking step.

Next, it is possible to carry out a step of preparing a woodchucking powder to produce a woodchucking powder by processing the woodchuck (S ₂ ).

The step of preparing the Hwangchu tree powder is not necessarily limited to the above-mentioned preparation step and time-series, but may be selectively performed at the same time as or before or after the preparation step.

The leaves, stems, and branches of Hwangchu - wood are washed and dried, then mixed with a certain amount and powdered to produce Hwangchu - wood powder.

Hwangchil trees reduce bad cholesterol in the body of blood, while improving the body's good cholesterol, such as clearing the blood, improve blood flow, blood pressure, and arterial function. It also helps to relieve hangovers, improve fatigue and various detoxification functions by promoting liver function, and also helps when you are helpless and not motivated. Liver cancer, lung cancer, stomach cancer, breast cancer, leukemia cells to suppress the growth of cancer risk reduction, and also has excellent antibacterial effect. It has antioxidant effect, and is excellent in anti-aging, skin whitening, anti-wrinkle function, improves function of bones and teeth, and is effective in reducing the risk of cavities, periodontal diseases, osteoporosis, arthritis, . It is known to contain beneficial ingredients for the human body, such as enhancing immune cell growth, strengthening the early immune system and defenses against causes that cause various diseases.

According to one embodiment of the present invention, the step of preparing the Hwigyeolgwa-yu powder is prepared by using the Hwangchu-hwangbyeo and the Hwangchogi-stem, .

In the case of adding 100% by weight of Hwigyeolgwa stem to 5% by weight or less of the Hwangchilgi stem in the production of the Hwangchu tree powder, It may be meaningless to add the Hwangchil tree trunk, and it may be economically disadvantageous because it is expensive, and the relatively expensive Hwachunil tree leaf is added a lot, which increases the production cost.

In addition, in the case of adding 100 parts by weight of the Hwigyeolgaku powder in the above step of preparing the Hwangchu-wood powder, when the Hwangchilgae stem is added in more than 30 parts by weight, the proportion of the Hwangchu- The amount of the beneficial active ingredient of the human body contained in the leaves of Hwangchu-gil, which is added at the time of preparing the roasted kochujang, may be reduced.

Therefore, it is most preferred that the above-mentioned Hwigae seedlings are prepared by using the Hwangchujangguli leaves and the Hwangjak tree trunks, and the mixture is used in a ratio of 5 to 30 parts by weight with respect to 100 parts by weight of the Hwigulchii leaves.

According to an embodiment of the present invention, in the step of preparing the Hwigae-hyeolgwa, the leaves and the Hwigae-gilbu stalks are washed, dried and then pulverized to a size of 0.1 to 2 mm.

In the case of the pulverization of the perilla seedlings and the perilla seedlings to a size less than 0.1 mm in the step of preparing the perilla seeds, the sizes of the perilla seedlings and the perilla seedlings are too small to be powdered, In case of powdering the leaves of Hwangchu-gil and Hwangchu-stem with a size exceeding 2 mm, the grains of Hwangchu-gil leaf and Hwangchu-stem are too large to produce roasted kochujang, It is difficult to mix them with each other, so that the texture is reduced and the preference of the consumer is reduced.

Therefore, it is most preferable to wash and dry the perilla leaf and the perennial tree trunk in the step of preparing the perilla leaf powder so as to have a size of 0.1 to 2 mm.

Next, it is possible to carry out a pretreatment step of pretreating the mixture of the whitening powder prepared in the preparing step, the whitening wood powder, the plum fermentation liquid and the oligosaccharide prepared in the step of preparing the whitening wood powder, S ₃ ).

After mixing a certain amount of the Hwangyu tree powder, the plum fermentation broth and the oligosaccharide in the preparation prepared in the above preparation step, it is stored at a low temperature for a certain period of time to remove the fermented taste of the hyssop, and the effective ingredient of the Hwangchu- And the like.

According to one embodiment of the present invention, in the above-mentioned pretreatment treatment step, 3 to 15 parts by weight of powdery ground wood powder, 15 to 35 parts by weight of plum fermentation broth and 5 to 18 parts by weight of oligosaccharide are added to 100 parts by weight of the retort And then mixed.

When less than 3 parts by weight of powdery green tea powder is added to 100 parts by weight of the pesticide, less than 15 parts by weight of the fermentation broth is added, and less than 5 parts by weight of oligosaccharide is added, Since the ratio of the plum fermentation broth and the oligosaccharide is too small, there is a possibility that the fermented broth taste is not reliably removed and the effective ingredient of the Huache wood powder is not sufficiently contained.

If more than 15 parts by weight of the Hwigae tree powder is added to 100 parts by weight of the pellet, the bitter taste of the Hwangchu tree powder is excessively added and the inherent taste of the hwacke is lost, There is a possibility that the economical efficiency is lowered because the amount of the Hwangchu tree powder is increased and the production unit cost is increased. In addition, when the plum fermentation broth is added in an amount exceeding 35 parts by weight based on 100 parts by weight of the retort, the flavor and taste of the plum fermentation broth is so emphasized that the peculiar flavor of the plum flavor is reduced and the fermented red pepper paste If the oligosaccharide is added in an amount exceeding 18 parts by weight based on 100 parts by weight of the pellet, the sweetness is excessively added, and the flavor of the fried green pepper paste containing the pine nut powder and the pellet There is a risk of being reduced.

Therefore, it is most preferable to add 3 to 15 parts by weight of the powdered woodcock powder, 15 to 35 parts by weight of the plum fermentation broth, and 5 to 18 parts by weight of the oligosaccharide to 100 parts by weight of the cicatricum in the pretreatment step.

In addition, according to one embodiment of the present invention, the green tea powder may be further included in the retort treatment step.

Although not limited thereto, it is preferable that the green tea powder added in the above-mentioned retort treatment step is added in a proportion of 3 to 15 parts by weight of the green tea powder to 100 parts by weight of the retort.

When the green tea powder is added in an amount of less than 3 parts by weight based on 100 parts by weight of the pesticide, the proportion of the green tea powder to the whole weight portion is too small, When the green tea powder is added in an amount exceeding 15 parts by weight, bitter taste is excessively added to the green tea powder, and the inherent taste of the green tea powder is lost, thereby reducing the taste of the consumer.

According to one embodiment of the present invention, in the pretreatment step, a certain amount of Hwangrak tree powder, plum fermentation broth, and oligosaccharide are mixed in a retort, and then stored at a temperature of 1 to 3 ° C for 30 to 90 minutes .

When a certain amount of Hwangchu tree powder, plum fermentation broth, and oligosaccharide are mixed and stored for less than 30 minutes at a temperature of less than 1 ° C, the texture may be too hard to be stored at a too low temperature, There is a fear that the flavor of the yellowtail tree powder, the fermentation broth of the plum, and the oligosaccharide do not come out to a sufficient extent and the beer taste can not be relieved.

In addition, when a certain amount of Hwangjak wood powder, plum fermentation broth, and oligosaccharide are mixed and stored for more than 90 minutes at a temperature exceeding 3 캜, the storage temperature may be too high, The fermented milk powder, the fermented liquorice, and the oligosaccharide are removed, but there is a possibility that the original flavor is lost.

Therefore, it is most preferable to mix a certain amount of Hwangrak tree powder, plum fermentation broth, and oligosaccharide in the retort, and then store at a temperature of 1 to 3 캜 for 30 to 90 minutes at low temperature.

Next, the pre-frying step may be performed in the pre-frying step (S ₄ ).

After a certain amount of Hwangyu tree powder, plum fermentation broth and oligosaccharide were mixed in the pre-frying step, it was stored at a low temperature for a certain period of time to remove the bad taste of the fry, and then the pretreated pre- , So that it is possible to perform a first frying step to prevent the frying of the fry, but to maintain the unique characteristic of the frying fry.

According to one embodiment of the present invention, in the first roasting step, the pre-treatment pretreated in the retort processing step is roasted at a temperature of 75 to 80 캜 until the moisture content of the retort is less than 65% have.

When roasted at a temperature of 75 ° C or less, roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted beef If the frying is carried out at a temperature exceeding 80 ° C, the frying may be overheated at a high temperature, which may reduce the preference of the consumer.

In addition, when the moisture content of the first roasted fried food is more than 65%, there is a fear that the moisture of the fried food is excessively left over and the texture of the kojic meat is lowered. Because of the excessive water content, Storage may be difficult and storage and distribution problems may occur.

Therefore, in the first roasting step, it is most preferable to roast the pretreated pretreated in the retort processing step at a temperature of 75 to 80 캜 until the moisture content of the retorted is 65% or less.

Next, a second roasting step in which roasted kochujang is mixed and roasted in the first roasting step (S ₅ ) can be performed.

Soak the pre-tanned salty taste at the pre-tannin processing stage and roast the pre-processed tannin at a certain temperature until it becomes less than a certain moisture content, so that it does not get tanned, but keeps the unique characteristic of chewy texture And then mixed with red pepper paste to prepare safflower seed powder and fried red pepper paste containing paprika.

Although not limited thereto, the red pepper paste prepared in the second frying step is prepared by adding 30 to 50% by weight of red pepper powder, 35 to 55% by weight of glutinous rice, and additives 5 to 25 composed of meju powder, starch syrup, % ≪ / RTI > by weight.

According to one embodiment of the present invention, in the second frying step, 100 parts by weight of roasted fried in the first frying step is added at a ratio of 200 to 300 parts by weight of a red pepper paste, mixed, And frying for 20 minutes.

 When 100 parts by weight of roasted fried in the first frying step is added and mixed with less than 200 parts by weight of red pepper paste, the content of red pepper paste is too small as compared with the content of red pepper paste, And when 100 parts by weight of roasted fried in the first frying step is added and mixed in excess of 300 parts by weight of the red pepper paste, the red pepper paste is added too much, and the taste and texture of the red pepper paste are felt Therefore, there is a possibility of losing the original function of fried kochujang, which contains the powder of yellowtail and chewy gruel which is chewed and chewed, and the chewy gruel is chewed.

In addition, when the roasted roasted kochujang was mixed with roasted roasted roasted roasted at less than 70 ℃ for less than 5 minutes, roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted kochujang And the mixture is not well mixed, and there is a possibility that the flavor is lowered. In the first frying step, the frying paste is added to the frying pan, and the mixture is heated at a temperature exceeding 90 ° C. for more than 20 minutes In case of frying, there is a risk that the effective content of jasmine is destroyed due to high temperature, because the jasmine and roasted kochujang have been fried for a long time at a high temperature.

Therefore, in the second frying step, it is preferred that 100 to 100 parts by weight of roasted fried in the first frying step is added and mixed in a ratio of 200 to 300 parts by weight of a red pepper paste, and then roasted at a temperature of 70 to 90 ° C for 5 to 20 minutes desirable.

In addition, according to one embodiment of the present invention, at least one of pine nut, pumpkin seed, and perilla can be further added in the second roasting step.

In the second frying step, 100 parts by weight of fried in the first frying step is added at a rate of 200 to 300 parts by weight of the red pepper paste, mixed and fried for 5 to 20 minutes at a temperature of 70 to 90 ° C. Pumpkin seeds and perilla seeds. The nutritional value of the nuts and loaves is further added to produce safflower oil powder with good taste and nutritive value and excellent texture, and fried kochujang containing noodles.

[ Example ]

To produce a roasted kochujang containing a mixture of wood powder and anchovy according to an embodiment of the present invention.

One. Preparing for Jailbreak

After putting water in a rotary pot and applying heat, when the temperature of the water reaches 85 ° C, 20kg of jasmine is put into the jasmine, and after 3 minutes, the jasmine is opened. At this time, when the rotating blade of the rotary pot bottom is rotated and convection occurs for 7 minutes, the jelly shell is submerged and the jellyfish is floated. It rescues the resurrection and separates the shell from the shell. Repeat this process two times and prepare separately.

2. Pre-tear process step

0.5 kg of Hwangjak tree powder, 1 kg of a plum fermentation broth, 0.6 kg of an oligosaccharide and 0.5 kg of a green tea powder were added to 5 kg of the prepared pellet prepared in the above preparation step, and the resulting mixture was stored at a low temperature for 60 minutes at a temperature of 2 ° C, Pre-flesh.

3. First Stirring Phase

The pretreatment in the pretreatment step is fried at a temperature of 78 캜 until the moisture content of the retort is 65%.

4. Second Stirring Stage

In the first frying step, 10 kg of kochujang is added to 4 kg of fried pancakes and mixed and then fried at 80 ° C for 10 minutes. At this time, a little pine nut and pumpkin seeds are added, and then further roasted to produce a roasted kochujang containing powdered yellowtail and powder.

[ Comparative Example ]

In the method of manufacturing the roasted kochujang, the roasted kochujang containing the green tea powder and the green tea powder is prepared.

1. Steps to prepare for retreat

After putting water in a rotary pot and applying heat, when the temperature of the water reaches 85 ° C, 20kg of jasmine is put into the jasmine, and after 3 minutes, the jasmine is opened. At this time, when the rotating blade of the rotary pot bottom is rotated and convection occurs for 7 minutes, the jelly shell is submerged and the jellyfish is floated. It rescues the resurrection and separates the shell from the shell. Repeat this process two times and prepare separately.

2. Pre-tear process step

1 kg of the plum fermentation broth and 0.6 kg of oligosaccharide are added to 5 kg of the prepared pellets prepared in the above preparation step, and the mixture is stored at a temperature of 2 ° C for 60 minutes to pre-treat the pellet.

3. First Stirring Phase

The pretreatment in the pretreatment step is fried at a temperature of 78 캜 until the moisture content of the retort is 65%.

4. Second Stirring Stage

In the first frying step, 10 kg of kochujang is added to 4 kg of fried pancakes and mixed and then fried at 80 ° C for 10 minutes. At this time, a little pine nut and pumpkin seeds are added, and then further roasted to produce a roasted kochujang containing powdered yellowtail and powder.

[Sensory Test]

The sensory test for the above Examples and Comparative Examples is carried out.

In the case of the green pepper powder according to one embodiment of the present invention manufactured by the above-mentioned embodiment, the fried green pepper paste containing the green pepper paste and the paste of the comparative example prepared without addition of the green pepper powder and the green tea powder in the pretreatment step The sensory evaluation was performed on the roasted kochujang.

Taste samples of the roasted kochujang prepared according to the examples and the comparative examples showed that the roasted kochujang produced on the day, the roasted red pepper paste that passed 7 days after the preparation, the roasted red pepper paste 14 days after the preparation, Fried kochujang, which had passed 60 days after manufacture, and roasted kochujang, which had passed 100 days after manufacture, were divided into 12 sampling samples. Adult male and female panelists aged 20 to 60 years were randomly selected To taste.

After the 12 tasting samples were tasted by the panelists, the degree of preference such as flavor, taste, flavor, color, and texture according to the moisture content was evaluated using a 10-point evaluation method, and the results are shown in Table 1 below .

* Sensory test value (10: very good, 0: very bad)

Table 1 shows the average values of the sensory test for 300 adult male and female panelists aged 20 to 60 years old. The results are shown in Table 1. In Table 1, It was evaluated that overall taste was better than fried kochujang which was prepared without addition of green tea powder and green tea powder at the stage of cacao treatment.

As shown in the above Table 1, the fried kochujang containing the green tea powder and the green tea powder prepared in the pretreatment step of the comparative example was found to have insufficient taste and flavor preference. That is, when the green tea powder and the green tea powder were not added in the pretreatment step, the peculiar peculiar taste of papermaking was not removed, and the taste of the papermill was greatly reduced.

Therefore, as in the embodiment of the present invention, in the pretreatment step, the addition of a certain amount of Huangchu tree powder, plum fermentation liquid, oligosaccharide and green tea powder to the frying pan to prepare the fried kochujang, It was confirmed that the original taste can be saved.

As the time passes, the polysaccharide such as starch is naturally hydrolyzed by the action of an enzyme or an acid and glycosylation is changed into a monosaccharide or a disaccharide. As the storage period of roasted kochujang becomes longer due to moisture generated by glycosylation, The taste is reduced and the taste is reduced and the texture is reduced. In addition, the period of storing the roasted kochujang may be reduced due to moisture generated, and there is a fear that the roasted kochujang may be deteriorated.

As a result, it can be confirmed that the flavor, taste, flavor, color, texture and the like of the roasted kochujang containing the retort of the comparative example are drastically decreased with the lapse of time after the preparation.

However, in the case of the green pepper powder and fried kochujang containing the green pepper powder of the examples, the green pepper powder and the green tea powder are added to effectively remove the moisture generated by the fried pepper paste saccharification and prevent the fried pepper paste from easily deteriorating. There was little change in preference such as flavor, taste, aroma, color, texture according to moisture content. In addition, it has been shown that fried kochujang can be prevented from being easily deteriorated, and it is also useful for storage, storage and distribution. It is possible to extend the storage and preservation period without adding preservatives due to the preservative effect of the greenwood, It has been shown that the shelf life is long and the taste can be maintained for a long time because the deterioration can be minimized.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments. It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention. It will be apparent that various modifications may be made by those skilled in the art. It will be apparent to 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. something to do.

Claims (11)

A preparatory step to separate jizo into jizo and jizo;
A step of preparing a green pepper powder, which is selectively carried out at the same time as or before or after the crawling preparation step to produce a green pepper powder by processing the green pepper tree;
3 to 15 parts by weight of the whitening wood powder prepared in the above step of preparing the whitening wood powder, 15 to 35 parts by weight of the plum fermentation broth, and 5 to 18 parts by weight of the oligosaccharide were added to 100 parts by weight of the pest prepared in the preparation step Mixing and pretreating by cold storage at a temperature of 1 to 3 占 폚 for 30 to 90 minutes;
A first frying step of frying the pre-treatment in the pre-frying step; And
And a second roasting step of mixing and frying the roasted kochujang in the first roasting step. The method of manufacturing the roasted kochujang containing the roasted red pepper powder and the roasted kochujang.
The method according to claim 1,
[0030]
Adding water to a rotary pot having a rotating blade on the bottom surface of the pot, heating the pot when the temperature of the water reaches 80 to 90 캜 by applying heat, and boiling the pot for 1 to 4 minutes;
A spinning step of spinning the spinning blade on the bottom surface of the spinning pot to cause a convection phenomenon for 5 to 10 minutes so that the spinning jacket is sunk and the spinneret is floated; And
And a reticulation step of recovering the retroreflected on the surface of the water in the retaking step.
The method according to claim 1,
Wherein the step of preparing the perennial wood powder is prepared by using a perennial tree leaf and a perennial tree trunk, wherein the perennial perennial is blended with the perennial perennial perennial plant at a ratio of 5 to 30 parts by weight of the perennial perennial plant. Process for the preparation of roasted kochujang containing.
The method according to claim 1,
The method according to claim 1, wherein, in the step of preparing the gruel, the gruel leaves and the gruel trunk are washed, dried and then pulverized to a size of 0.1 to 2 mm.
delete The method according to claim 1,
Wherein the green tea powder is further included in the dipping process, and the green tea powder is further contained in the green tea powder.
delete The method according to claim 1,
In the first roasting step, the pretreated pretreated in the retort processing step is roasted at a temperature of 75 to 80 캜 until the moisture content of the retorted is 65% or less. Production method of kochujang.
The method according to claim 1,
In the second roasting step, 100 parts by weight of roasted fried in the first roasting step is added in a ratio of 200 to 300 parts by weight of a red pepper paste, mixed and roasted at a temperature of 70 to 90 ° C for 5 to 20 minutes And a method of manufacturing a fried kochujang containing the fried noodles.
The method according to claim 1,
The method of claim 1, wherein at least one of pine nut, pumpkin seed, and perilla is further added in the second frying step.
A fried red pepper paste comprising a mixture of a green pepper powder and a fillet, which is produced by a method according to any one of claims 1, 2, 3, 4, 6, 8, 9 and 10.

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