KR101724069B1

KR101724069B1 - Manufacturing method of gochujang

Info

Publication number: KR101724069B1
Application number: KR1020150062403A
Authority: KR
Inventors: 위현숙
Original assignee: 위현숙
Priority date: 2015-05-04
Filing date: 2015-05-04
Publication date: 2017-04-07
Also published as: KR20160130537A

Abstract

More particularly, the present invention relates to a process for preparing kochujang. More particularly, the present invention relates to a process for producing kochujang, which comprises quinoa when preparing meju, using corn steep bran when preparing kochujang, Which is richer in nutrition than conventional kochujang.
According to the method of the present invention, nutrient is richer than that of a traditional method, due to various anti-cancer ingredients and minerals contained in rice bran, and quinoa is included in making meju, and vitamin tree extract is included Vitamins and minerals and many other nutrients are included.

Description

{MANUFACTURING METHOD OF GOCHUJANG}

More particularly, the present invention relates to a process for preparing kochujang. More particularly, the present invention relates to a process for producing kochujang, which comprises quinoa when preparing meju, using corn steep bran when preparing kochujang, Which is richer in nutrition than conventional kochujang.

Kochujang is one of the indigenous soy sauces that is indispensable to the food culture of the Republic of Korea. It is made with meju and chili powder as main ingredients and then mixed with other ingredients and aged. Recently, various kinds of kochujang Kochujang has been developed and is making a difference, and it is widely known in foreign countries.

In general, soybean paste is a representative semi-solid soybean fermented food in Korea using meju prepared by natural inoculation of microorganisms in boiled soybeans. In addition, the soy sauce is made of well-dried meju in salt water and matured for about a month, so that the brine comes into the salt water.

The soybean paste is an excellent seasoning food with well-balanced nutrients such as protein, carbohydrate and fat, which is contained in raw soybeans. It is an important protein source in Korea where meat intake is not so high.

In order to prepare the koji paste, it is preferred to make meju, which is the material of the soybean paste and soy sauce of meju, because fermentation of meju improves the taste and nutrition of the koji paste.

Conventionally, a method of manufacturing a red pepper paste comprises mixing and agitating pulverized black soybean flour, buckwheat powder, buckwheat powder, lemon juice powder, licorice powder, licorice powder, horseradish powder, stevia powder, ginger powder, ham meal powder and rice straw powder for 30 to 40 minutes A mixture preparation step; Adding the mixture to a steamer, boiling the mixture at a temperature of 110 to 120 ° C for 40 to 60 minutes, and then cooling the mixture to 30 to 39 ° C; Aging in which the mixture obtained through the steaming step is molded into a molding box in which rice straw powder is sprayed, and then aged for 1 to 2 days at a temperature of 28 to 34 DEG C and a humidity of 50 to 60%; Fermenting the aged molded product in an aging chamber in which temperature and humidity are controlled, and then storing the fermented product at a low temperature of 5 to 8 ° C for 20 to 30 days; The prepared Meju is cut into small pieces and placed in a bag, followed by impregnation with a mixture of a fish sauce, a green tea powder, and a sun salt, and aging the impregnated meju; The prepared meju, impregnated meju, red pepper powder, green tea powder, and fish sauce are mixed and agitated to aged in a storage tank.

Patent No. 0896902 Published Patent No. 2014-0142458

However, the conventional conventional kochujang has the following problems, and a new kind of kochujang is required due to the change of the age and change of the taste.

(1) Conventional kochujang is made in a conventional manner, and nutrients other than certain nutrients can not be expected, and it takes a long time to manufacture.

(2) It is still not enough to provide a new taste.

In order to overcome the above-mentioned problem, the present invention relates to a process for producing a quinoa which is called water and then boiled and crushed. The beans are called water and then boiled and crushed. The crushed soybean and quinoa are mixed at a weight ratio of 7: 3, A meju production step of preparing a material;

Drying the meju material produced in the meju production step at a temperature of 30 ° C for 3 to 4 days in a drying chamber;

A meju stage in which meju bran is superimposed on the dried meju in the drying step and then incubated in a drying chamber at 35 ° C for 7 days;

Meju flour forming step of thoroughly washing meju finished in the meju finished step and making the flour;

A step of preparing a maltose which is wrapped in a wrapping cloth and wrapped with water and heated to 60 to 70 캜 to extract and cool the maltose;

Boiling the malt produced in the malt production step, adding the maltitol to the maltitol when the amount thereof is reduced by about 1/3, and boiling the maltitol for about 30 minutes;

An extracting step of cutting a vitamin tree and extracting the extract in an amount corresponding to 7 times the weight of the material in a solvent mixed with ethanol and distilled water at a weight ratio of 8: 2 to prepare a vitamin tree extract;

A primary material forming step of boiling water mixed with 1.8 wt% per 1 liter of water extracted from the vitamin extract extracted in the extracting step and boiling the raw water into porridge;

A second material forming step of preparing glutinous rice, adding water, and cutting the glutinous rice into a glutinous rice paste;

Meju flour prepared in the Meju flour formation step, ingredients prepared in the preparation step, primary ingredients, glutinous rice paste, red pepper powder and meju powder are added, and the mixture is made into salt and then aged.

According to the present invention, the following effects are produced.

(1) Due to various anti-cancer components and minerals contained in rice bran, it is more nutritious than traditional methods.

(2) When making meju, it contains quinoa, and vitamin tree extract contains many nutrients such as vitamins and minerals.

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a flow chart showing a method of manufacturing a red pepper paste containing rice bran formed as a preferred embodiment of the present invention. Fig.

The present invention relates to a process for preparing meju (hereinafter, referred to as " meju ") in which quinoa is soaked in water and then boiled and prepared to prepare beans, which are then boiled in water and prepared for boiling and crushing, and then mixed with crushed soybeans and quinoa at a weight ratio of 7: S1);

Drying step (S2) of drying the meju material produced in the meju production step at a temperature of 30 ° C for 3 to 4 days in a drying chamber;

A Meju stage (S3) in which Bacillus subtilis is injected in a superposed state and dried in the drying step and cultured in a drying chamber at a temperature of 35 DEG C for 7 days;

Meju flour forming step (S4) for thoroughly washing meju finished in the meju-finished step and making flour;

A step (S5) of making a malt which is wrapped in a cotton wrapper wrapped in a wrapping cloth, water is heated to 60 to 70 DEG C to remove the malt waste water and cooled;

(S6) of boiling the malt produced in the malt production step and boiling the maltitol for about 30 minutes when the amount thereof is reduced by about 1/3;

An extracting step (S6) of cutting a vitamin tree and extracting an amount corresponding to 7 times the weight of the material in a solvent in which ethanol and distilled water are mixed at a weight ratio of 8: 2 to extract the vitamin tree extract;

A primary material forming step (S7) of boiling water mixed with 1.8 wt% per 1 liter of water extracted from the vitamin extract extracted in the extracting step and boiling the raw water into porridge;

A secondary material forming step (S8) of preparing glutinous rice and adding water to the glutinous rice to make a glutinous rice paste;

Meju flour prepared in the meju flour formation step (S4), and a hot pepper fill step (S8) in which the raw material prepared in the preparation step (S6) is mixed with a primary raw material, hot pepper powder is added, and the mixture is aged with salt.

Quinoa, which is used in the step of preparing meju (S1), is a gravy which is now popular in the world, such as Bolivia, Chile or Peru. It is rich in protein and calcium.

The quinoa used in the meju production step (S1) is cleaned, soaked in water, boiled, and crushed to make it like mud.

Also, beans are washed in the same way, soaked in water, boiled and crushed to make them mud.

In the step of preparing meju (S1), quinoa and soybean are mixed in unbaked state, and then they can be crushed by using a mortar etc., and when the weight ratio of decoquoa is appropriate to 7: 3, Meju does not come up well.

The drying step (S2) is a step of drying the meju material in a drying chamber at a temperature of 30 ° C for 3 to 4 days. At this time, the meju is made to dry with good ventilation.

In the Meju completion step (S3), Bacillus subtilis is injected while the dried Meju is stacked and loaded in the drying step (S2).

In this way, Meju, injected with Bacillus subtilis, is cultured in a drying room at a temperature of 35 ° C for 7 days.

The Bacillus subtilis is a kind of meju bacillus, also called bacillus, and can be replaced by a bacillus or a megacycle called a spermatozoa.

The malt production step (S5) is a step for making malt to be 1/2 wt% of the amount of red pepper powder.

The malt water can double the sweet taste of the red pepper paste, which can be replaced with 1/2 wt% of sugar.

The maltose is wrapped in cotton wrapper and then heated to 60 to 70 ° C with water to melt the sugar.

The most important step in the malt production step (S5) is cooling the malt water and cooling it slowly at room temperature.

In the preparation step (S6), the malt waste is broken again. In the preparation step (S6), the moisture is removed until the amount of the malt is reduced by about 1/3, and the maltreated rice is added for 30 minutes.

It is also possible to determine how much the sweetness will work by using the honey or the candy.

The above seasoning is put into malt water which is 2.25 times the weight of red pepper powder. At this time, the malt and water are mixed and mixed well.

The extracting step (S7) is a step of preparing a vitamin A extract. The vitamin A extract is prepared by finely cutting a vitamin tree and then adding water and ethanol to the middle water.

The vitamin tree is a shrub belonging to the bloom tree. It has the characteristics of growing well in extreme climatic conditions and unfavorable soil. It is rich in various vitamins and is a good material for anti-inflammation and antioxidation.

The primary material forming step S8 is a step of boiling water mixed with 1.8 wt% per 1 liter of water extracted from the extract of vitamin A extracted in the extracting step S6, and then adding rice bran to the mixture to form a primary material .

The secondary material forming step (S9) is a step of making a glue rice paste, which is similar to a primary material.

The weight ratio of the primary material to the glutinous rice paste is suitably 1: 3, and if the vitamin tree extract has a different flavor, the rejection may occur.

The primary material and the glutinous rice paste are preferably 1.25 times the weight of the red pepper powder.

In the completion step (S10) of the kochujang, the meju powder, red pepper powder and salt are mixed well and the salt is adjusted to the amount of the liver. At this time, you can put soju, soju mixed with 1/800 of the weight of red pepper powder.

Hereinafter, a method of manufacturing a kochujang by a method of manufacturing a kochujang containing a rice bran formed as a preferred embodiment of the present invention will be described, and the effect of the present invention will be described as a result of a sensory test and a mouth-feel test for a general person.

In the present invention, meju is prepared by mixing quinoa together with soybeans, and meju powder is prepared using the meju.

Because Meju flour contains quinoa, it is rich in minerals not included in general soybean, so that nutrition is high.

After making the meju powder, the malt (malt) mixed with water is heated to make malt water and cool it.

The prepared maltolate is cut off, and when the volume is reduced by about 1/3, the maltitol is added and then the maltitol is cut off again.

Vitamin tree extract is formed, diluted with water, boiled, and then added with rice bran (rice bran).

Also, after washing the glutinous rice, water is poured and glutinous rice paste is made, and the glutinous rice paste thus made is mixed with the primary material.

Add the prepared ingredients and the primary ingredients, glutinous rice paste, and pepper powder, and add salt and mix well. At this time, the amount of salt should be 1/2 wt% in the amount of red pepper powder.

If 1kg of red pepper powder is 1kg, it is made in a weight ratio of 210g of rice bran, 415g of glutinous rice paste, 625g of meju powder, 500g of maltose, 500g of salt and 1.25g of soju.

The sensory test and the texture test were conducted on the common people using the present invention.

(1) Sensory test

In the 30s and 10s in the forties, the traditional soy sauce, the red pepper paste of the present invention, the traditional red pepper paste, and the miso paste of the present invention were placed on a plate and judged based on appearance, and the score was 1 to 10 (However, when proceeding with the experiment, what is the kochujang of the present invention and does not indicate that it is the conventional kochuchu). The results are shown in Table 1.

Sensory test result
Sensory test
Kochujang

Traditional red pepper paste
Average score

82 points

81 points

As can be seen from the above, the inventive kochujang and conventional kochujang scored similarly in the sensory test, but in the kochujang of the present invention, the smell was good.

(2) texture test

After the sensory test, 10 or 30 housewives in the 30s and 10s of the housewives of the present invention were instructed to take the kochujang and the conventional kochujang, However, when proceeding with the experiment, it is not known that what is the koji paste of the present invention is the conventional koji paste. The results are shown in Table 2.

Textured test result
Sensory test
Kochujang

Traditional red pepper paste
Average score

92 points

83 points

Table 2 shows that the participants had to eat hot spicy kochujang in the absence of anything, but it was not enough to feel the taste. However, in the case of kochujang of the present invention, it can be confirmed that the taste is significantly different, This is because it reveals the soft taste.

Particularly, the present inventive kochujang was analyzed to have more inorganic components and more various vitamins and fibrous components than conventional kochujang.

According to the method of manufacturing the koji paste containing the rice bran of the present invention, because of various anti-cancer ingredients and minerals contained in the rice bran, nutrition is more abundant than that of the koji prepared by the conventional method, and quinoa is included in making meju, Including the effects of various nutrients included.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is evident that many alternatives, modifications and variations will be apparent to those skilled in the art without departing from the scope of the invention as defined by the appended claims.

Claims

Boiling and crushing the beans in water, preparing boiled and crushed beans, then mixing the beans and the quinoa in a weight ratio of 7: 3 to prepare a meju material;
Drying the meju material produced in the meju production step at a temperature of 30 ° C for 3 to 4 days in a drying chamber;
A meju stage in which meju bran is superimposed on the dried meju in the drying step and then incubated in a drying chamber at 35 ° C for 7 days;
Meju flour forming step of thoroughly washing meju finished in the meju finished step and making the flour;
A step of preparing a maltose which is wrapped in a wrapping cloth and wrapped with water and heated to 60 to 70 캜 to extract and cool the maltose;
Boiling the malt produced in the malt production step, adding the maltitol to the maltitol when the amount thereof is reduced by about 1/3, and boiling the maltitol for about 30 minutes;
An extracting step of cutting a vitamin tree and extracting the extract in an amount corresponding to 7 times the weight of the material in a solvent mixed with ethanol and distilled water at a weight ratio of 8: 2 to prepare a vitamin tree extract;
A primary material forming step of boiling water mixed with 1.8 wt% per 1 liter of water extracted from the vitamin extract extracted in the extracting step and boiling the raw water into porridge;
A second material forming step of preparing glutinous rice, adding water, and cutting the glutinous rice into a glutinous rice paste;
Wherein the meju powder is prepared by mixing the meju powder prepared in the meju powder formation step, the material prepared in the preparation step, the primary material and the glutinous rice paste, adding the red pepper powder,

The method according to claim 1,
Wherein each component ratio is composed of 210 g of corn steep liquor, 415 g of glutinous rice paste, 625 g of meju powder, 500 g of maltose, 500 g of salt, and 1.25 g of shochu when the red pepper powder is 1 kg.

The method according to claim 1,
Wherein the shochu can be put in the completion stage of the kochujang, wherein the shochu is prepared by putting it at 1/800 times the weight of the red pepper powder.