KR101717244B1

KR101717244B1 - Red pepper paste using mussel and method for making the same

Info

Publication number: KR101717244B1
Application number: KR1020150060585A
Authority: KR
Inventors: 이영순
Original assignee: 이영순
Priority date: 2015-04-29
Filing date: 2015-04-29
Publication date: 2017-03-16
Also published as: KR20160128752A

Abstract

The present invention proposes a red pepper paste using mussels. The koji stick of the present invention comprises a heating process for heating mussels and onions in a soy sauce and heating them; A pulverizing step of pulverizing the heated mussels and onions in the heating process, such as seeds or soju; A mixing step of mixing the soy sauce having undergone the heating process with a mixture of squalene, liquid milk, crushed onion and mussel obtained in the pulverization process, or a mixture of soju, red pepper powder and meju powder; And the ripening process to mature the semi-finished product that has been mixed in the mixing process. And 190 to 220 parts by weight of chrysanthemum, 50 to 80 parts by weight of soy sauce, 12 to 20 parts by weight of meju powder, 30 to 50 parts by weight of sake or shochu, 20 to 30 parts by weight of onion, 20 to 30 parts by weight of liquid milk, and 20 to 50 parts by weight of raw mussels.

Description

Red pepper paste using mussel and method for making same

The present invention relates to a mussel hot pepper paste and a preparation method thereof. More particularly, the present invention relates to a mussel hot pepper paste which can sufficiently utilize the basic ingredients of mussels and fermented materials such as soy sauce and liquid milk, And a manufacturing method thereof.

The traditional method of making red pepper paste was chili powder, meju powder, and salt. However, it is true that the traditional methods of kochujang have high salinity, so they are excellent in storage, but have a disadvantage in other respects. In addition to traditional manufacturing methods, recently, it is a tendency to use various materials in terms of health or nutrition.

For example, as a recent tendency, various forms such as red pepper paste having hypo-suppression by suppressing spicy taste, red pepper paste which is made mainly of raw pepper and leaven, red pepper paste using plum, red pepper paste using cactus, Kochujang has been proposed. These various forms of kochujang can be said to have a new function in addition to the function and taste of the traditional kochujang by the respective added substances. For example, it can be said that it has a function of reinforcement for spicy taste and a new flavor have.

Korean Patent No. 10-1092180 discloses a red pepper paste prepared using mussel powder. However, this conventional technique uses mussel powder, which is not only in terms of the specific ingredients of the mussel because it is a dried powder, but also does not consider taste and flavor at all. In addition, such prior art has not considered low saltiness at all.

It is a primary object of the present invention to provide a red pepper paste which can have the functionality of the mussel itself by fully utilizing the unique components and flavor (flavor) of the mussel.

Another object of the present invention is to provide a red pepper paste having a low salinity by minimizing the amount of salt, if possible.

Another object of the present invention is to provide a fermented food such as soy sauce, liquid milk or the like to provide a fermented product using the beneficial microorganism as it is.

It is another object of the present invention to provide a red pepper paste having a low salinity and being advantageous in terms of health and having low salinity and excellent storability.

The process for producing kochujang according to the present invention comprises heating a mussel and onion into a soy sauce and heating the soy sauce; A pulverizing step of pulverizing the heated mussels and onions in the heating process, such as seeds or soju; A mixing step of mixing the soy sauce having undergone the heating process with a mixture of squalene, liquid milk, crushed onion and mussel obtained in the pulverization process, or a mixture of soju, red pepper powder and meju powder; And an aging process of aging the semi-finished product which has been mixed in the mixing process.

Herein, 190 to 220 parts by weight of the crude chrysanthemum, 50 to 80 parts by weight of the soy sauce, 12 to 20 parts by weight of the meju powder, 30 to 50 parts by weight of the soybean meal, 20 to 30 parts by weight of the onion, 20 to 30 parts by weight of liquid milk, and 20 to 50 parts by weight of raw mussels are added. It is also possible to further contain not more than 5 parts by weight of salt.

The kochujang according to the present invention is characterized in that 190 to 220 parts by weight of crude chrysanthemum, 50 to 80 parts by weight of soy sauce, 12 to 20 parts by weight of meju powder, 30 to 50 parts by weight of soju, 20 to 30 parts by weight of onion, 20 to 30 parts by weight of liquid milk, and 20 to 50 parts by weight of raw mussels.

According to such a manufacturing method and kochujang, it can be said that the mussel itself can have the nutritional and medicinal effects of the mussel itself by fully utilizing the unique components and flavor of the mussel.

According to the present invention, it is possible to provide a red pepper paste having the lowest salinity by not using salt or minimizing the amount of salt as much as possible. It is natural that such low salt kochujang will be of great help to health problems caused by sodium, which is the most problematic in modern life. Further, according to the present invention, there is provided a low salt kochujang, but it can be seen that sufficient storage property can be secured by using the sugar.

According to the present invention, by using the soy sauce and the onion which have not been used in the conventional kochujang, it is possible to help lower the fermentation by using the flavor and the salt of the fermented food using soybean and liquid milk as a base material, It can be expected that the flavor and preservability can be further improved.

In the present invention, soy sauce and liquid milk, which are used as materials for making kochujang, can be said to be substantially fermented products, and substantially contain a sufficient amount of beneficial microorganisms. The use of the fermented product according to the present invention is expected to have the advantageous effect of beneficial microorganisms contained therein.

Brief Description of the Drawings Fig. 1 is a flow chart showing the manufacturing process of a red pepper paste according to the present invention.
Fig. 2 is a table showing the composition ratios of the ingredients of the kochujang of the present invention

Hereinafter, a method of manufacturing a kochujang according to the present invention will be described in detail with reference to the drawings. First, the materials used in the mussel kochujang of the present invention will be described, and the manufacturing process using these materials will be described in sequence.

According to the present invention, pepper powder, which is a basic ingredient of kochujang, can be said to be made mainly of soy sauce, onion, and raw mussel. These soy sauces, onions, and raw mussel flesh can be said to consist mainly of materials that are not used in the manufacture of traditional kochujang. It is believed that the entry of these materials will be described below and it is more desirable to understand that the proportions of each material described below are capable of producing the most effective overall, rather than having a critical meaning by numerical value .

The soy sauce used in the production of the koji paste of the present invention is preferably soy sauce. The reason for using soy sauce in this way is that soybean is made from a raw material and has a predetermined salinity, and fermented fermented food is used as it is, so that the advantage (taste and flavor) of the raw material itself can be used as it is. As can be seen from the following description, in the present invention, a salt is used as a selective material, and since only a minimal amount of salt is used, a material having salt may be used. The soy sauce is preferably in a ratio of 50 to 80 parts by weight, based on 100 parts by weight of red pepper powder. And the ratio of each material described below means the part by weight when the red pepper powder is taken as 100.

Thus, a certain proportion of onion is added to the preparation of the kochujang of the present invention. The addition of the onion at a predetermined ratio in this way can be said to be the use of the sweet taste (sugar component) of the onion as well as the flavor as the spice. Kochujang can be said to be very sensitive to salinity. For example, it is very advantageous for long-term storage, though it is undesirable for various modern reasons because it is too salty.

And, a low salinity of kochujang may be advantageous from the standpoints of healthiness or a richer flavor of the material, but it is very disadvantageous in terms of substantial long-term preservation. Therefore, in the present invention, it is suggested that a 'saccharide' component is used together to sufficiently improve storage stability. Therefore, the onion as described above may also be used I would like to. It is preferable that the onion has a ratio of 20 to 30 parts by weight.

In the present invention, raw mussels are used, and it is well known that mussels are known to be useful for the weakness, anemia and the like due to the efficacy of nutrition, blood, and interpolation in one direction. And mussel is nutritionally high in vitamin A content, which is 11 times higher than beef or jasmine, vitamin B ₁ and B ₂, and vitamin C content is known to be sufficient, and calcium, phosphorus, iron and protein are also abundant It is well known that taurine is especially abundant and has sufficient functions for fatigue recovery and is good for menopausal women.

Since it is sweet, the spicy taste can be neutralized to some extent if it is used in kochujang and the like as in the present invention, and the flavor thereof is thought to be capable of doubling the taste of kochujang more. The present invention also has a feature of using raw mussels as it is, which is considered to be fully understood in the following description. By using the raw mussels as such, it is expected that the mussel itself has the advantage of being able to utilize the oriental function and effect of the mussel itself and the nutritional components and flavor of the mussel itself. The mussel may be added in an amount of 20 to 50 parts by weight, more preferably 28 to 40 parts by weight, based on 100 parts by weight of the red pepper powder.

In addition, the preparation of kochujang according to the present invention includes 180 to 220 parts by weight of crude oil, 15 to 29 parts by weight of meju powder, 30 to 50 parts by weight of purified oil (or soju), 20 to 30 parts by weight of liquid milk, Can be added. It is preferable that the sweet potato is added in an amount of 180 to 220 parts by weight because the sweetness of the sweet potato itself alleviates the spicy hot pepper paste and the sugar ingredient improves the preservability.

Meju flour is traditionally added to the production of kochujang, and in the present invention, 30 to 50 parts by weight is added. Herein, Meju flour is a product obtained by boiling substantially fermented soybeans. In the present invention, instead of such Meju flour, powder of cereals (glutinous rice, soybean, barley, rice, wheat, rice meal, and chungkukjang powder) Can be used instead. That is, in the present invention, such cereal flour and meju flour can be said to be equivalent constituent elements, and substitution can be sufficiently performed.

The liquid milk used as a raw material of the kochujang of the present invention is preferably a clear liquid milk as in anchovy liquid milk, but it can be used as a substitute for other liquid milk. The flavor of the liquid milk itself, which is completed fermentation, , And that the salt component contained in the liquid milk is used.

It is preferable that 30 to 50 parts by weight of seeds are added, which may be helpful for fermenting kochujang which is a fermented food. In addition, the addition of the alcoholic component of the sake has the function of sterilization and anti-corruption in the kochujang of the present invention, and furthermore, it can remove the fishy smell which may occur when the raw mushroom which is a seafood product is used, It can be said that. It was judged that adding soju in place of sikhyeon was not unreasonable if necessary.

In the present invention, it is preferable that a small amount of salt is added, for example, 5 parts by weight or less. These salts also serve as a basic salinity for kochujang, but also have the function of preventing deterioration during aging process after production. For example, since the temperature is low in winter, it can be fully matured without problems such as deodorization without adding salt. However, since the temperature is relatively high in summer, it is preferable to add a small amount of salt in consideration of aging process.

Next, a method of manufacturing a kochujang using a material having the above composition ratio will be described. As shown in Fig. 1, the onion and mussel are put into the soy sauce and boiled until they are fully ripe (Step 10). Through this process, the nutrients and flavor of the onion and mussel will be sufficiently absorbed in the liver. And the ripe onions and mussels will use again.

Next, in the twelfth step, in the tenth step, the fully heated onion and the mussel are pulverized together with the seeds or shochu. For example, it means to go finely on ripe mussel and onion to juice or soju. According to the present invention, not only boiled soy sauce, but also all of the ingredients of mussels can be said to be contained in the koji paste by preparing both the onion and the mussel crushed in the step 12, All of the benefits will be available.

In step 14, a small amount of salt is added to the soy sauce prepared in step 10 to dissolve the soy sauce. Herein, the salt may not be added in the winter season. In addition, in the 14th step, after the salt is dissolved, the soy sauce is melted by mixing the soy sauce, and the soju having the crushed mussel and onion which is made in the step 12 together with the clear liquid milk is also added. In this process, the amount of red pepper powder and meju powder are mixed thoroughly and put in the aging container.

That is, in the 14th step, the salt, the liquid milk and the resultant product produced in the step 12, and the red pepper powder and the meju powder are selectively added to the soy sauce and mixed uniformly as a whole. When this process is carried out, it can be said that the actual kochujang is completed, and the finished kochujang can be completed at the room temperature for a suitable period (for example, 25 days to 1 month) .

As described above, in the present invention, by using raw mussels, soy sauce, and onions in addition to basic ingredients for making kochujang, various functional effects of raw mussels can be absorbed as they are, And suggests a favorable kochujang.

It will be understood by 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 present invention as defined by the appended claims.

S 10 ..... Soybean heating process
S 12 ..... Heated onion and mussel crushing process
S 14 ..... Remaining material input and mixing process
S 16 ..... Ripening Course

Claims

A heating process in which mussels and onions are put into the liver and heated;
A pulverizing step of pulverizing the heated mussels and onions in the heating process, such as seeds or soju;
A mixing step of mixing the soy sauce having undergone the heating process with a mixture of squalene, liquid milk, crushed onion and mussel obtained in the pulverization process, or a mixture of soju, red pepper powder and meju powder; And
And a fermentation process of aging the semi-finished product which has been mixed in the mixing process.

The method according to claim 1, wherein 190 to 220 parts by weight of chrysanthemum, 50 to 80 parts by weight of soy sauce, 12 to 20 parts by weight of meju powder, 30 to 50 parts by weight of chopped or soju, Is 20 to 30 parts by weight, the liquid milk is 20 to 30 parts by weight, and the raw mussel is 20 to 50 parts by weight.

3. The process according to claim 2, further comprising not more than 5 parts by weight of salt.

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