KR101672993B1 - Manufacturing method of Cockles gochujang - Google Patents

Abstract

The present invention relates to a pickled koji paste and a process for producing the same,
a) washing the harvested meat and then mashing it, discarding the shell to obtain meat, and washing the obtained meat; b) drying until the water content of said washed meats is maintained between 30-50%; c) 45 to 55% by weight of sugar, 45 to 55% by weight of plum, and 45 to 55% by weight of fermented fermentation broth and 45 to 55% by weight of water to prepare a plum solution; d) aging the plum meat of step b) by immersing the plum meat in step b); e) removing the aged meats from the plum solution and drying until the moisture content is maintained at 10 - 30%; f) adding the meats of step (e) into a koji paste prepared by a conventional method and aging the mixture.

Description

{Manufacturing method of Cockles gochujang}

The present invention relates to a method for preparing a mixed kochujang with a chewing gum, and is to provide a functional kochujang by removing the intact fishy meat and mixing the flavorful ginseng with a traditional kochujang produced in Korea and aging the mixture.

Kochujang, which is introduced into our diet most recently among the traditional varieties, is one of the original and unique spice condiments that the Korean people, which have not originated in the world, have cultivated themselves. Before the red pepper was introduced, it was called "pepper" to use spicy pepper, chrysoprase, pepper and spicy flavor. But pepper was introduced and it became a red pepper paste.

First of all, if you look at the history of chili entering our country, according to the Jibong era in 1613, chili was called "mustard" because it was called "mustard" from Japan. According to the Joseon Dynasty, there was a record that the Korean people were eaten by the Korean people in order to poison our nation during the Japanese invasion. However, there is a high possibility that the red pepper came in during the Japanese invasion. The name of red pepper indicates that bitterness now refers to bitter taste according to the Hunmonjaji society, but here it means to get out of the flame, so put red pepper on pepper and put bitter pepper ) And it is said to be red pepper.

Kochujang was a Korean traditional food developed after 16th century when red pepper was introduced, and it has been developed since 16th century when red pepper was introduced in Japan before and after the Japanese invasion of Imperial Japan. In the early 17th century, pepper was used as a soup base, and pepper was used as a soup base. In the late 17th century, pepper was used as a spice, and pepper, chinese cabbage, . It is called 'Chosho (椒椒 醬)', which is a mixture of chunks. It gradually became popular with the spread of pepper cultivation, and it was developed into a traditional koji paste which added a hot taste to the conventional soybean paste and soy sauce field.

In recent years, various kinds of functional kochujangs have been provided. Examples of various kinds of functional kochujangs are the same as those in the following prior art documents.

Korean Patent Publication No. 10-2014-0016044 (2014.02.07): Manufacturing method of roasted kochujang Korean Patent Laid-Open No. 10-2007-0041472 (2007.04.18): Functional kochujangjangjangchi and its preparation method using garlic raw stock Korean Patent Registration No. 10-0774539 (Nov. 1, 2007): Kochujang containing anchovy and its preparation method.

SUMMARY OF THE INVENTION The present invention has been made in view of the above problems,

First, it provides the red pepper paste which has the characteristic flavor removed,

Second, they can be consumed at home for a long time by securing the distribution period.

Third, it can be stored in a refrigerated state in which it is not corrupted even when it is stored for a long period of time,

Fourthly, the present invention provides a kochujang mixed with a chewing gum which improves the texture by keeping the kochik meat quality inherent to chewing gum, and a manufacturing method thereof.

In order to accomplish the above object, the present invention provides a method for preparing a meat product, comprising the steps of: a) washing the picked meat, dipping it in a mashing machine to obtain meat, and washing the meat; b) drying until the water content of said washed meats is maintained between 30-50%; c) 45 to 55% by weight of sugar, 45 to 55% by weight of plum, and 45 to 55% by weight of fermented fermentation broth and 45 to 55% by weight of water to prepare a plum solution; d) aging the plum meat of step b) by immersing the plum meat in step b); e) removing the aged cucumber meat from the plum solution and drying until the water content is maintained at 20 - 30%; f) adding the meats of step (e) into a koji paste prepared by a conventional method and aging the mixture.

As described above, the present invention provides a method of manufacturing a kochujang mixed with a chewing gum according to the present invention, which comprises: (1) Third, it can be stored in a state that it does not become corrupt even if it is stored for a long period of time. Fourth, there is a unique effect of improving the texture by maintaining the chewy and chewy meat quality inherent to the chewing gum.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a process flow chart of a method for manufacturing a mixed-

The method of manufacturing a cocktail-mixed kochujang of the present invention will be described in detail with reference to the process chart of FIG.

As shown in FIG. 1, the method of manufacturing a chewing gum containing mixed chelate of the present invention comprises the steps of: a) washing the collected chewing gruel, and then mashing the chewing gruel to discard the shell to obtain chewing gruel; b) drying until the water content of said washed meats is maintained between 30-50%; c) 45 to 55% by weight of sugar, 45 to 55% by weight of plum, and 45 to 55% by weight of fermented fermentation broth and 45 to 55% by weight of water to prepare a plum solution; d) aging the plum meat of step b) by immersing the plum meat in step b); e) removing the aged cucumber meat from the plum solution and drying until the water content is maintained at 20 - 30%; f) adding the meats of step (e) into a koji paste prepared by a conventional method and aging the mixture.

The effect of each raw material used in the method of preparing a mixed kochujang produced by the above method will be described below.

If you feel anemia or dizziness on your cheeks, it is helpful to pick up your cheeks. Rich iron, hemoglobin, and vitamin B in the cockles are good for preventing and improving anemia symptoms. Especially for women, it is better to consume iron-rich foods because monthly iron is consumed by menstruation.

In addition, when blood cholesterol builds up in the blood vessels, blood vessels become narrow and blood circulation can not occur, which can cause arteriosclerosis. The component rich in taurine lowers the blood cholesterol level and blocks blood clotting. can see.

It is also good for the growth and nutrition of growing children, because it is rich in nutrients such as calcium, vitamins, proteins, essential amino acids and minerals in the high-protein low-calorie food.

And it is known that it is good for relieving the hangover by the cocktail efficacy, and it is known to help the hangover by acting to prevent detoxification and liver damage of liver toxin due to taurine and betaine ingredient.

The efficacy of plum fermentation, as is well known, activates blood, clears the fever, clears the liver and lungs, strengthens the colon, removes sputum, eliminates poisons and bacteria, and relieves pain.

It is effective in liver disease, hangover, fatigue recovery, discomfort, nausea and so on. Also, the action of gastrointestinal tract is active, and diarrhea, anorexia, Digestive disorders, and so on.

The efficacy of the herbal medicine is effective for hypertension, diabetes, paralysis, anti-aging, anti-aging, and promoting the bathing. It promotes the circulation of the 气 and stimulates the musical instrument (惡气) It is widely used in the treatment of infectious diseases and has excellent efficacy in treating colds. It also causes a remarkable reaction when used for food poisoning, cholera, diarrhea and abdominal pain, and has a high therapeutic response to tsutsugamushi. It relieves vertigo symptoms and pain, and has the effect of relieving vomiting.

Especially, the taste of Gwakki is slightly wider and warmer, and it has a good aroma and is often used to remove the fishy smell when cooking fish, and is also used as a bad breath removing agent.

Third, the efficacy of the first step is also used to store the fish for a long time. When the fish, such as mackerel or tuna, is picked up, the fish is immediately taken out of the boat and taken out of the internal organs. Instead, it is not deteriorated even if it is left for a long time. Therefore, it has been used since ancient times to prevent corruption of meat and fish.

It is a fleshy perennial plant that grows in a sandy beach and is called New Zealand spinach in English.

It grows in the sandy beaches and rock breaks of the southern part of Korea, and goes to various countries such as Japan, China, Southeast Asia, Australia, New Zealand and South America.

As the stalk grows like a ground, it has many branches, so there is a beautiful one. Stems and leaves are fleshy, broken and broken, white and sticky juice comes out.

As described above, such a first step is a herb that is highly effective in treating and preventing various gastrointestinal diseases such as gastritis, gastric ulcer, gastric hyperplasia, and indigestion, as well as preventing the decay of fish.

The white juice that comes out when breaking the first step protects the stomach wall and acts to cure the inflammation. It is a special drug for stomach cancer.

Examples of the method of manufacturing the kochuang mixed kochujang of the present invention using each ingredient having the above-described effects are described below.

a) Step

The step a) of the present invention is a step of washing the picked meat and then washing the picked meat after it has been matured to remove the shell, to obtain pickled meat,

The reason for washing the collected cock is to remove the foreign substance because the cockpit is a fishery product that grows in the tidal flats and the surface of the shell collected from the tidal flats has a lot of foreign substances.

If the foreign matter is matured in the state where the foreign matter is not removed and the pickled meat is obtained, foreign matter is much contained in the obtained meat and the washing process becomes difficult, so that the washing is simple and easy.

The reason why the washed chick is cooked by steaming steam is that when the chick is cooked, the shell is opened so that the chick meat can be easily obtained and the chick meat is firstly mastered.

The reason for washing the obtained meat is to remove all kinds of foreign substances in the process of obtaining meat.

b) Step

The step b) of the present invention is a step of drying the washed meats until the moisture content is maintained at 30-50%

The reason for drying the meats is to immerse (immerse) the plum solution into the meats when the meats are immersed in the plum solution in step (d).

The reason why the water content is kept to be 30-50% in the drying of the meats is because when the moisture content of the meats is less than 30%, the plum water is excessively infiltrated into the meats, And when the moisture content of the pickled meats exceeds 50%, there is a problem that the plum solution becomes too little penetrated into the meats and the efficacy of the plums becomes insufficient. Therefore, it is preferable to dry the pickle meat until the moisture content is maintained at 30 - 50%.

On the other hand, examples of the pickling can be natural drying, heat drying and the like, but it is preferable to carry out hot air drying. The reason for this is that rapid drying can be achieved by preventing damage to the meat.

At this time, it is preferable that the temperature of the hot air is maintained at 60-80 ° C because if it is less than 60 ° C, the drying takes a long time and the productivity lowers. If it exceeds 80 ° C, It is preferable that the temperature of the hot air is maintained at 60-80 ° C because the problem of deteriorating the taste and texture of the pickled meat occurs.

As described above, when the hot air is maintained at 60-80 ° C and dried for 2 - 5 hours, the water content is maintained at 30-50%.

c) Step

In step c) of the present invention, 45 to 55% by weight of sugar and 45 to 55% by weight of plum are mixed, and 45 to 55% by weight of fermented fermentation broth and 45 to 55% As a result,

The method of producing a fermented broth by mixing 45 to 55% by weight of the sugar and 45 to 55% by weight of the sugar is a general method, and a description thereof will be omitted. However, the fermentation period of the fermentation broth is a fermentation period .

The reason why the fermentation broth is mixed with the fermentation broth at a ratio of 45-55% by weight of water to 45-55% by weight of water is to make the fermentation broth dilute the sourness and the concentration of the fermentation broth due to the strong sourness of the plum.

The reason why the dilution ratio is 45-55 wt% and 45-55 wt% of the fermentation liquid is that when the water is used in an amount of less than 45 wt%, the sour taste of the fermentation broth is generated in the final finished product of the cucumber meat, However, when the water content exceeds 55% by weight, sour taste is not produced in the final product of the meats. However, since the efficiency of the fermentation broth is deteriorated as described above, the dilution ratio of the fermentation broth 45-55% by weight, and water 45-55% by weight.

d) Step

D) of the present invention is a step of immersing the dried meats of step b) in the aqueous solution of the plum,

The immersion time may be any time that allows the plum solution to sufficiently penetrate (penetrate) the meats, preferably 12 to 24 hours.

e)

The step e) of the present invention is a step of removing the aged meats in the plum solution from the plum solution and drying until the water content is maintained at 10 to 30%

The reason why the meats are dried is that when the meats content is less than 10% or more than 30%, the texture of the meats is deteriorated.

On the other hand, examples of the pickling can be natural drying, heat drying and the like, but it is preferable to carry out hot air drying. The reason for this is to prevent damage to the meat and to ensure rapid drying.

At this time, it is preferable that the temperature of the hot air is maintained at 60-80 ° C because if it is less than 60 ° C, the drying takes a long time and the productivity lowers. If it exceeds 80 ° C, It is preferable that the temperature of the hot air is maintained at 60-80 ° C because the problem of deteriorating the taste and texture of the pickled meat occurs.

As described above, when the hot air is maintained at a temperature of 60 - 80 캜 and dried for 2 - 5 hours, the moisture content is maintained at 10 - 30%.

f) Step

In the step (f) of the present invention, it is preferable that the ripening period of the step (e) is 30 days or longer by putting it in a koji paste prepared by a conventional method.

And a method of manufacturing the above-described conventional kochujang, which is briefly described, wherein rice is sufficiently dipped in water; Powdering the so-called rice; Mixing the malt extract and the rice flour evenly; Slowly adding heat to the mixed powder to make saccharification (boiling in a pot); Adding meju powder to the saccharide mixture and mixing the same; Mixing the mixture of meju powder and saccharide with red pepper powder, mixing and aging.

Meanwhile, it is preferable that the mixing ratio of the meat to the meat in the step (f) is 10-30% by weight, preferably 70-90 by weight, in case of less than 10% by weight of the meat, And when the content exceeds 30% by weight, there is a problem of deteriorating the flavor inherent in kochujang. Therefore, the mixing ratio of the meat and the kochujang is preferably in the range of 10-30%: 70-90.

The method of manufacturing the kochujang is only an embodiment of the present invention, and includes all the methods for producing the kochujang using glutinous rice, rice, malt, chili root, and meju powder.

In addition, when processing the meats, the mixture is mixed at a ratio of 90-95% by weight of the plum solution in the step c), 5-10% by weight of the extract of the wisteria extract extracted using the solvent or the solvent, The present invention is intended to apply the effect of the present invention to the meat of the present invention, in particular, to remove the intrinsic fish meat and to improve the sweetness effect.

The reason for using 5-10% by weight of the wax powder or waxy extract is that if the amount is less than 5% by weight, the effect described above is insignificant. If it is used in excess of 10% by weight, the effect of the above- , And the wrinkles have a directionality. Therefore, it is preferable to use the wax powder or the waxy extract in an amount of 5-10 wt%.

In addition, when the pickle meat is processed in the above manner, 95 to 98% by weight of the plum solution in step c), the first step powder or the 2-5% by weight of the first extract solution extracted with the solvent is mixed , The above-described effect of the first genera is applied to the meat of the present invention, and in particular, the meat of the meat is stored for a long time without being spoiled.

The reason for using 2-5% by weight of the first-time powder or the first-time extract is that the effect of the first genera described above is insignificant when less than 2% by weight is used, and if it exceeds 5% by weight, the effect of the first- , And it is preferable that the amount of the first-step powder or the first-time extract is used in an amount of 2-5% by weight.

The present invention also relates to a method for preparing a medicinal herb composition comprising 85 to 93% by weight of a plum solution in step c), 5 to 10% by weight of a wrinkle extract extracted with a wax powder or a solvent, 2-5% By weight of the plum solution of step c), 5-10% by weight of the extract of Wakoshi extract obtained by using a wax powder or a solvent, the precipitate of the first step extracted with the first step powder or solvent, 5% by weight of ginger, 1 - 5% by weight of shredded ginger or hot-water extracted ginger extract.

The reason for using 1 to 5% by weight of the ginger extract or the ginger extract extracted from the crushed ginger is to remove the intrinsic intestine from the ginger, so that if less than 1% by weight of the extract of ginger or hot-water extracted ginger is used, If the content is more than 5% by weight, the flavor of the ginger in the meat of the present invention may be too small, thereby deteriorating the inherent taste of the meat.

Hereinafter, the results of measuring the preference degree of the pickled koji paste prepared by the method of the present invention will be described with reference to the following examples.

[Experimental Example 1]

A 30% moisture-immersed broth was immersed in an aqueous solution of plum for 12 hours, dried to maintain a moisture content of 10%, and then aged for 30 days in the dried plum meat of the present invention. 10, good 8 points, average 5 points, and poor 3 points were evaluated for the taste, texture, smell and color of kochujang. The results are shown in Table 1 below.

division flavor expression Fishy color Remarks female 9.3 9.3 none 9.1 male 9.6 9.5 none 9.2 Average 9.45 9.4 none 9.15

[Experimental Example 2]

Dried mature cucumber meat having a moisture content of 45% was immersed in an aqueous solution of plum for 24 hours, dried to maintain a moisture content of 20%, and then aged for 45 days in dried kochujang of the present invention. 10, good 8 points, average 5 points, and poor 3 points were evaluated for the taste, texture, smell and color of kochujang. The results are shown in Table 2 below.

division flavor Texture Fishy color Remarks female 9.1 9.2 none 9.1 male 9.3 9.2 none 9.1 Average 9.2 9.2 none 9.1

[Experimental Example 3]

The dried plum meat of the present invention was immersed in kochujang for 60 days, and then the adult traveler who visited the dumplings of Damyang 30 Taste, flavor, and smell of fish were evaluated. The evaluation criteria were as follows: Very good: 10 points, Good: 8 points, Average: 5 points, Bad: 3 points The results are shown in Table 3 below.

division flavor Texture Fishy color Remarks female 8.9 9.1 none 9.1 male 9.0 9.2 none 9.1 Average 8.95 9.15 none 9.1

As shown in the above Experimental Examples 1 to 3, the mixed kochujang prepared by the method of the present invention showed good results in taste, texture, fishiness and color.

Claims (8)

a) washing the harvested meat and then mashing it, discarding the shell to obtain meat, and washing the obtained meat;
b) drying until the water content of said washed meats is maintained between 30-50%;
c) 45 to 55% by weight of sugar, 45 to 55% by weight of plum, and 45 to 55% by weight of fermented fermentation broth and 45 to 55% by weight of water to prepare a plum solution;
d) aging the plum meat of step b) by immersing the plum meat in step b);
e) removing the aged meats from the plum solution and drying until the moisture content is maintained at 10 - 30%;
f) adding the meats of step (e) into a koji paste prepared by a conventional method and aging the mixture,
The drying method of step b) and step e) may be hot air drying,
The hot air drying is performed in a drying chamber at a temperature of 60 to 80 DEG C for 2 to 5 hours,
Wherein the mixing ratio of the pickled meat and the kochujang in step f) is in the range of 10 to 30% by weight, and the mixture is 70 to 90% of the kochujang. delete delete The method according to claim 1,
Wherein the mixture is mixed at a ratio of 90-95% by weight of the plum solution in step c), 5-10% by weight of the wax extract extracted from the wax powder or the solvent. The method according to claim 1,
Wherein the mixture is mixed at a rate of 95-98 wt% of the plum solution in step c), 2-5 wt% of the first step extract powder extracted using the solvent or the solvent of step (c). The method according to claim 1,
The mixture is mixed at a ratio of 85-93 wt% of the plum solution in step c), 5-10 wt% of the wrinkled extract extracted with the wax powder or the solvent, 2-5 wt% of the first extract powder extracted with the pre- Wherein the method comprises the steps of: The method according to claim 1,
5-10% by weight of the extract of Wakoshi extract obtained by using the wasted powder or solvent, 2-5% by weight of the extract of the first extract extracted with the first step powder or the solvent, 2-5% by weight of the shredded ginger Or 1 to 5% by weight of a hot water-extracted ginger extract. delete

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