KR101884317B1 - A method of preparing korean hot pepper garlic paste with spawn of pollack and korean hot pepper paste prepared therefrom - Google Patents

Abstract

The present invention relates to a method for preparing a lucerne kochujang using luciferase, and a method for preparing a lucerne lucerne prepared by the above-described method. Specifically, in the method for preparing a lucerne lucerin, the lucerne is washed with brine, An immersion step of immersing in the immersion liquid prepared by adding sodium, sorbitol, sodium ascorbate and glycine to the immersed immersion liquid at -5 ° C to 2 ° C for 20 to 30 hours, A wet pretreatment step including a water removal step for removing moisture and impurities from the water; A drying step of drying the pretreated light color; Preparing a garlic pulverized product by drying and pulverizing the garlic to produce a garlic pulverized product; The process of making rice after being called glutinous rice; Mixing the prepared rice with an aqueous solution of malt added with malt, and then fermenting; Mixing the Meju flour and the Chongkukjang flour after boiling the fermented rice; And adding the red pepper powder, the garlic pulverized product, the syrup and the salt to the rice mixed with the meju powder and the chonggukjang powder, and aging the garlic paste; And adding 20 parts by weight of the dry shrimp to 100 parts by weight of the garlic hot pepper paste in the prepared garlic hot pepper paste, and mixing them.

Description

FIELD OF THE INVENTION The present invention relates to a method for producing hot pepper garlic paste and a hot pepper paste prepared by the above method,

The present invention relates to a method for producing garlic kochujang and a method for producing the same.

Myeonbang means the egg of Walleye Pollock. It is excellent in functionality but it is traditionally used as a foodstuff in the form of salted salted fish. It is known that lentil is rich in vitamin A, vitamin B group, vitamin E and minerals, rich in protein, and especially high in linolenic acid, an unsaturated fatty acid.

However, it is difficult to utilize it as a foodstuff because it has its own pungent flavor. Recently, the price of fish, which belong to the Daegu family including pollack, has been decreasing and the price has soared. , And a method of utilizing the byproducts or waste products generated in the manufacturing process of the lean litter, especially the lean litter, is urgently required.

Salted fish is one of the traditional fermented foods in Korea. Salted fish are added to salted fish to inhibit the propagation of spoilage bacteria. Due to the free amino acids and aromatic components produced during fermentation and fermentation, they have a unique flavor and flavor. As a source of nutrition

In the case of the above description, in the form of controlling the pungent flavor of the pungrang and keeping it for a long period of time, the pungrang pungmulgwa has been manufactured and marketed. Kwangyang garlic kochujang is similar to salted ginseng, but it is classified as salted fish in terms of the necessity of aging process.

In addition, modern society has been suffering from the serious increase of various metabolic diseases and circulatory diseases diseases due to changes in diet patterns such as environmental pollution and changes in living environment, specifically severe environmental pollution, work stress, high calorific value, I am facing a problem.

Recently, along with the solution of these problems, consumers' preference for high quality foods is increasing due to lifestyle emphasizing wellbeing and growing interest in health. In accordance with this demand, the demand for salted food, which is a salted food, may be stalled or reduced, and thus various applications of mandarin orange are required.

In addition, Kochujang is one of the traditional Korean foods, which is a mixture of red pepper powder, meju powder and salt. From ancient times, each home has been soaked with miso and soy sauce conventionally. Starch, meju powder, salt, red pepper powder, and water are used as raw materials for the kochujang. Starch has used glutinous rice flour, rice flour, barley flour or flour.

The kochujang has a sweet taste of the sugar produced by hydrolysis of starch, a savory taste of amino acid produced by hydrolysis of meju, a hot spicy taste of red pepper powder, and a salty taste of salt, The taste varies depending on the conditions of the process.

In recent years, various kinds of roasted kochujang or kochujang have been produced, such as roasted beef or pork, and used as a substitute for side dishes or as a source of red pepper sauce of bibimbap.

The appearance of such roasted kochujang is due to the persistent taste of the traditional kochujang itself and the rejection of the westernized taste by the ingestion of diverse foods in the industrialized society and the taste of modern people.

The appearance of such roasted kochujang is explained to the consumers' demand for the development of new products for the improvement of the preference of the existing kochujang, and it is evaluated that it is necessary to develop a new kochujang containing various nutrients while satisfying various tastes.

KR 10-1255799B KR 10-1142655B KR 10-1600309B KR 10-1183247B KR 10-1241987B KR 10-1086000B KR 10-0462332B

It is an object of the present invention to provide a method for manufacturing Korean lucerne kochujang, which can improve the nutritional composition, the preference degree and the protection property as compared with the conventional kochujang manufacturing method.

In addition, another object of the present invention is to provide a garlic red pepper paste prepared by the above method.

In order to achieve the above object, the present invention provides a method for manufacturing red pepper paste, which can improve the flavor of the existing red pepper paste, add various nutrients, and minimize the rejection due to the added ingredients, that is, garlic and red pepper.

Specifically, in the method for producing mandarin garlic paste kochujang, in the method of manufacturing a kochujang, the mandarin orange is washed with brine, and then added to the immersion liquid prepared by adding salt, monosodium L-glutamate, sorbitol, sodium ascorbate and glycine to water An immersing step of immersing the washed whiteness mixture at a temperature of -5 ° C to 2 ° C for 20 hours to 30 hours, and a wet pretreatment step of supporting the immersed whitening agent on the sieve to remove water and impurities; A drying step of drying the pretreated light color; Preparing a garlic pulverized product by drying and pulverizing the garlic to produce a garlic pulverized product; The process of making rice after being called glutinous rice; Mixing the prepared rice with an aqueous solution of malt added with malt, and then fermenting; Mixing the Meju flour and the Chongkukjang flour after boiling the fermented rice; And adding the red pepper powder, the garlic pulverized product, the syrup and the salt to the rice mixed with the meju powder and the chonggukjang powder, and aging the garlic paste; And adding 20 parts by weight of the dry shrimp to 100 parts by weight of the garlic hot pepper paste in the prepared garlic hot pepper paste, and mixing them.

In the preparation of the dried pale yellow color, the pretreated pale yellow is subjected to cold air drying at a temperature of 15 ° C to 30 ° C for 20 hours to 30 hours under a cold wind at a relative humidity of 15% to 20% and 15 ° C to 30 ° C .

In the garlic pulverized product preparation step, the garlic is washed with water, cut, and then cold-air-dried for 10 to 15 hours at 15 ° C to 30 ° C in a cold wind under conditions of relative humidity of 15% to 20% and 15 ° C to 30 ° C A first step of drying garlic, a first pulverizing step of pulverizing the first dried garlic with a pulverizer, and a second pulverizing step of pulverizing the pulverized garlic at a temperature of 60 ° C to 90 ° C And a second drying step of hot air drying for 5 to 30 minutes.

In addition, the garlic paste of the present invention may be one prepared by the above-described method for producing garlic paste.

In the present invention, the term " egg yolk " means eggs of roast pork, which is superior in functionality but tastes good, and is traditionally used as a foodstuff in the form of salted pickles. It is known that vitamin A, vitamin B group, vitamin E and mineral content are high, protein content is rich, and linolenic acid, which is an unsaturated fatty acid, is high.

In the present invention, egg propagation generally refers to eggs that have leaked out from the umbilical cord connecting site of the female egg white or leaked out from the egg shell when the egg white is cooked in the same manner as the egg white, and most of them are disposed of. However, There is a growing demand for the < / RTI > For example, the disturbance of lily of the head is distinguished from the lily present in the intestine, and means the egg which has leaked out from the lance of the lily in the process of lily.

In the present invention, the term "weight" refers to a value representing the mass of the other component in comparison with the mass of the specific component in a general sense.

The inventors of the present invention have been studying various foodstuffs that utilize citron, and have recently developed fried kochujang using citron, and have developed products related to kochujang based on these results. Among the various plant additives used to control the tough taste of kochujang during product development research, it was confirmed that the garlic flavor and flavor of garlic can control the pungent flavor of garlic. Based on these results, Garlic, and pepper paste. In the development of these products, it has been confirmed that when mixed with kochujang, the kochujang becomes more inferior due to the moisture generated from the kotatsu, and that the taste of the kochujang is stronger. As a result, It is confirmed that it is preferable to dry after carrying out the immersion process like that used in conventional products because it is not easy to control the pungent flavor of shrimp by drying only. In case of drying, in case of hot air drying, It is not preferable to use it in a freeze-drying process. In the case of freeze-drying, there is a problem that water is generated as a result of thawing in the process of preparing kochujang. Was found to be the most desirable. Also, in case of garlic, when dried by the conventional hot air drying method, the texture is damaged due to burning or deformation during drying process, while the spicy taste of garlic remains in freeze drying, and in case of low temperature drying using cold air, The garlic is sliced first, the low temperature drying is performed first, the drying process is performed, and then the garlic is crushed, followed by hot air drying in a short time to completely dry the garlic The method was found to be optimal.

In addition, when preparing the kochujang using the prepared garlic pulverized product and the pretreated shrimp, when the pretreated shrimp was added to the garlic kochujang during the fermentation process, the shape of the shrimp was changed in the fermentation process, The garlic paste was prepared by mixing the prepared garlic paste with garlic paste, and then, garlic paste was prepared by mixing 100 g of garlic paste , And 20 parts by weight of a lanceolate was mixed with 20 parts by weight of the lauric acid as the base, and the amino acid and the like were added to the mixture.

The garlic red pepper paste prepared by the above method is an entirely new product which is not presented in other research results as well as the existing products. It is a new product which is developed beyond merely a new product, And it is an invention that is highly utilized in industry so as to prepare for the launch of a product using the product at present.

Hereinafter, the present invention will be described in more detail.

The present invention relates to a method for producing mandarin garlic paste.

In the method for producing mandarin garlic paste kochujang of the present invention, Dry shade preparation stage; Garlic milled water preparation stage; Garlic red pepper production stage; And a light garlic and red pepper paste production step.

Specifically, the method of the present invention is a method for producing garlic kochujang of Namil garlic, which comprises washing the Namlan with salt water, adding to the immersion liquid prepared by adding salt, monosodium L-glutamate, sodium sorbitol, sodium ascorbate and glycine, Immersing the slurry in an incubator at a temperature of -5 ° C to 2 ° C for 20 hours to 30 hours, and a step of pretreating the slurry containing the immersed slurry to remove moisture and impurities; A drying step of drying the pretreated light color; Preparing a garlic pulverized product by drying and pulverizing the garlic to produce a garlic pulverized product; The process of making rice after being called glutinous rice; Mixing the prepared rice with an aqueous solution of malt added with malt, and then fermenting; Mixing the Meju flour and the Chongkukjang flour after boiling the fermented rice; And adding the red pepper powder, the garlic pulverized product, the syrup and the salt to the rice mixed with the meju powder and the chonggukjang powder, and aging the garlic paste; And adding 20 parts by weight of the dry shrimp to 100 parts by weight of the garlic hot pepper paste in the prepared garlic hot pepper paste, and mixing them.

In the pretreatment step, the washed egg white was washed with brine, and then the washed egg white was added to the immersion liquid prepared by adding salt, monosodium L-glutamate, sodium sorbitol, sodium ascorbate and glycine to water, At a temperature of 2 ° C for 20 hours to 30 hours, and a step of removing water and impurities by supporting the immersed green body on the sieve.

In the case where the name field is used, the pre-processing step may further include a step of removing the skin that is present in the fermentation stage. In contrast to the above-mentioned crushing, the crustacean, which is present in the intestine, is called the crustacean.

The process of removing the egg shell can be performed by a method of removing the egg shell present in the egg shell, and specifically, a method of peeling or removing the shell remaining in the eggshell of the egg shell, that is, . ≪ / RTI > More specifically, it can be carried out by a step of washing the eggs and / or a step of removing the egg shell by peeling off the shell, that is, the egg shell, by hand using a tool such as a knife to scrape a sheath and the like. The process of removing the egg shell can be performed in a state before the egg white is immersed in the immersion liquid so that the egg yolk peculiar to the egg white is removed while the egg white is immersed in the immersion liquid and the egg white is sufficiently mixed with the immersion liquid have.

The immersion liquid may be prepared by adding salt, monosodium L-glutamate, sorbitol, sodium ascorbate and glycine to water. Specifically, the immersion liquid may be prepared by dissolving salt, L-glutamic acid 7 to 8 parts by weight of salt, 0.5 to 1.5 parts by weight of monosodium L-glutamate (MSG), 1 to 2.5 parts by weight of sorbitol, 0.1 to 5 parts by weight of sodium ascorbate 0.1 parts by weight, To 0.5 part by weight and glycine in an amount of 0.2 to 0.9 part by weight.

The immersion may be carried out by immersing the immersed solution in the immersion liquid at -5 ° C to 2 ° C or -1 ° C to 1 ° C for 20 hours to 30 hours or 22 hours to 25 hours .

The process of removing water and impurities by supporting the immersed pores on the sieve is also called a watering process.

The process of removing water from the broodstock immersed in the seasoning liquid, that is, the process of removing the seasoning liquid, may be a process of separating the seasoning liquid and the broodstock, specifically, a process of removing the seasoning liquid. Generally, the water is meant to remove water from the material to be seasoned, such as eggs and aquatic products. The process of decolorizing, preferably crushing, refers to a process of impregnating or removing the seasoning liquid contained in the crushing process during immersion and aging, and may be carried out by a low-temperature drying method or a ventilation drying method, And the granulation which has undergone the immersion and aging process is placed on the structure, and the granulation is maintained for a predetermined time. Since the moisture content included in the above-mentioned bacterium ultimately affects the quality of the product such as the viscosity of the product, it is possible to prevent a liquid such as a drip from flowing out from the product, It is preferable to carry out the above-described water-reducing process in terms of minimizing the addition amount.

In the present invention, since there is a pretreatment step for performing the drying process separately, the immersion step can be performed by a method of removing the immersion liquid using a structure through which liquid can pass, such as a column or a frame.

The preparation of the dried pale yellow can be performed by drying the pretreated pale yellow.

Specifically, in the preparation of the dried shade line, the pretreated shade line is subjected to cold air drying at a temperature of 15 ° C to 30 ° C for 20 hours to 30 hours in a cold wind under conditions of a relative humidity of 15% to 20% and 15 ° C to 30 ° C . ≪ / RTI >

The garlic powder preparation step may be carried out by drying and pulverizing the garlic to prepare a pulverized garlic product.

Specifically, the garlic pulverized product preparation step comprises washing the garlic with water, cutting the garlic, heating the garlic at 15 ° C to 30 ° C for 10 to 15 hours at a relative humidity of 15% to 20% Drying the garlic by a method of cold air drying, pulverizing the garlic by using a grinder, and pulverizing the ground garlic at a temperature of 60 ° C to 90 ° C Followed by a second drying step in which hot air drying is carried out for 5 minutes to 30 minutes under the condition of the second drying step.

The garlic paste preparation step is a process of making rice after the glutinous rice is called water; Mixing the prepared rice with an aqueous solution of malt added with malt, and then fermenting; Mixing the Meju flour and the Chongkukjang flour after boiling the fermented rice; And adding the red pepper powder, the pulverized garlic powder, the syrup and the salt to the rice mixed with the meju powder and the chungkukjang powder, and aging the mixture.

For example, the garlic paste is prepared by adding glutinous rice to water for 5 hours and then cooking rice; Mixing the prepared rice and the malt liquor added with malt in water and fermenting the mixture; Mixing the fermented rice with boiled meju powder and chongkukjang flour; Adding the red pepper powder, the garlic pulverized product, the millet, and the salt to the rice mixed with the meju powder and the chongkukjang powder and aging the mixture.

When cooking the above rice, it is preferable to hold a lot of water more than usual and build it like porridge. Further, it is preferable to boil the rice to such an extent that the rice is thickened even when it is boiled. When cooked or boiled rice is thickened, the maltolite solution, that is, the maltose and rice are well mixed and can be well fermented or mixed well with meju powder and chonggukjang.

The aging period may be, for example, 6 months, and the aging may be carried out with the mixture in the addiction zone.

When 1 kg of the glutinous rice was used, the ingredients used for the preparation of the kojoojang were 1 kg of red pepper powder, 300 g of starch syrup, 300 g of meju powder, 300 g of chungkukjang powder, 300 g of salt, 100 g of water can be mixed.

The above step of preparing garlic shrimp paste can be carried out by adding 20 parts by weight of the dried shrimp to the prepared garlic paste and mixing the prepared garlic paste with 100 parts by weight of the garlic paste.

More specifically, the method of the present invention for the manufacture of mandarin garlic paste kochujang of the present invention is characterized in that in the method of manufacturing a kochujang, the mandarin orange sauce is prepared by washing the mandarin orange with salt water and then adding salt, monosodium L-glutamate, sodium ascorbate and glycine Immersing the immersed immersion liquid in the immersion liquid at a temperature of -5 ° C to 2 ° C for 20 to 30 hours and removing the immersed immersion liquid to remove water and impurities, A preprocessing step; Drying the pre-treated bright cell under a condition of 15 캜 to 30 캜 for 20 to 30 hours with cold air under conditions of relative humidity of 15% to 20% and 15 캜 to 30 캜; The garlic is washed with water and then cut and dried in a cold air condition at a relative humidity of 15% to 20% and 15 to 30 ° C under a condition of 15 ° C to 30 ° C for 10 hours to 15 hours to cool the garlic A step of grinding the primary dried garlic with a grinder, and a step of grinding the ground garlic by hot air at a temperature of 60 DEG C to 80 DEG C for 5 to 30 minutes at 60 DEG C to 90 DEG C Preparing a garlic pulverized product to produce a pulverized garlic product by a method including a second drying step of drying; The process of making rice after being called glutinous rice; Mixing the prepared rice with an aqueous solution of malt added with malt, and then fermenting; Mixing the Meju flour and the Chongkukjang flour after boiling the fermented rice; And 30 parts by weight of meju powder, 30 parts by weight of chungkukjang powder, 100 parts by weight of red pepper powder, 100 parts by weight of red pepper powder, 100 parts by weight of glutinous rice powder, 10 parts by weight of starch syrup, 30 parts by weight of starch syrup and 30 parts by weight of salt, and mixing and aging; And preparing a garlic kochujang by adding and mixing 20 parts by weight of the dried shiitake, based on 100 parts by weight of the garlic kochujang, to the prepared garlic kochujang.

In addition, the present invention provides a garlic red pepper paste prepared by the above method.

The above-mentioned garlic paste of the present invention contains 20 parts by weight of mandarin garlic based on 100 parts by weight of garlic kochujang during the manufacture of mandarin garlic paste, so that various nutrients such as amino acids are excellent, and unlike fried kochujang, It has an advantage that it can be applied to various foods, has an improved taste, and is distinguished from the conventional garlic paste.

The manufacturing method of the present invention relates to the development of a new product using a local special product, which is a local specialty product, which can create a high added value as a food having a regional characteristic, In addition, it has not only improved nutritional quality such as an increase in amino acid content in garlic kochujang, which is a conventionally developed product, but also improved the preference according to the addition of citron. In this process, the pretreatment process of garlic and citron was improved, It is a completely new product, which is a product of Koryo Garlic Kochujang.

FIG. 1 is a graph showing water activity and salinity according to the addition amount of light horseradish in a light garlic paste according to an embodiment of the present invention. In the graph, the ordinate axis indicates the amount of light shade added, the upper part of the abscissa axis indicates salinity, and the lower axis indicates moisture activity.
FIG. 2 is a graph showing pH and total acidity according to the addition amount of light horseradish in the case of light horseradish garlic kochujang according to an embodiment of the present invention. In the graph, the vertical axis indicates the amount of light yellow added, the upper part of the horizontal axis indicates pH, and the lower part of the horizontal axis indicates total acidity.
FIG. 3 is a graph showing the intensity of taste according to the addition amount of Bacillus thuringiensis in the case of Bacillus thuringiensis in accordance with the method of the present invention. In the above graph,? Represents the group of no addition of light color,? Represents the addition group of 10 weight parts of bright color,? Represents the addition group of 20 weight part of bright color, and? Represents the addition group of 30 weight color of bright color.

Hereinafter, preferred embodiments of the present invention will be described in detail to explain the present invention. The following examples are intended to illustrate the present invention, but the scope of the present invention is not limited in any way by the following examples, and variations and the like conventionally performed in the art are also included in the scope of the present invention.

Production Example: Manufacture of green pepper garlic

First, the egg shell-like husks removed by hand were removed from the eggs produced in the treatment and cooking process of the egg white, and 7% (w / w) of purified egg salt was added to the water, (W / w) of monosodium L-glutamate (MSG), 2% (w / w) of D-sorbitol powder, 0.25% (w / w) of sodium ascorbate and 0.5% / w) were added, and the mixture was immersed in an immersion liquid prepared by mixing. After aging for 24 hours in a cold room at -1 to 0 캜, the mixture was sieved by removing water and impurities. The shrubs were washed with cold air under the conditions of relative humidity of 15% to 20% and 15 to 20 캜 for 15 to 20 캜 for 24 hours to dry by cold air drying. The control cells were washed with a hot air drying method at 60 ° C to 80 ° C and a freeze drying method at -20 ° C to -5 ° C, respectively.

Garlic was purchased from Nonghyup tannery and garlic was cultivated in Yosung area. The garlic was washed with distilled water and dried three times with a thickness of 0.5 to 1 mm. In the drying process, cold air is dried for 12 hours at a temperature of 15 ° C to 20 ° C under a cold wind at a relative humidity of 15% to 20% and 15 ° C to 20 ° C, and then the cold-air dried garlic is pulverized using a pulverizer , And the ground garlic was hot-air dried for 20 minutes under the condition of 60 ° C to 80 ° C with hot air at 60 ° C to 80 ° C.

The garlic powder was prepared by the following method.

10kg of glutinous rice was poured into water for 5 hours and cooked like rice porridge, fermented in malt water for one day. The fermented rice was boiled in a cauldron and boiled 3kg of meju powder and 3kg of chungkukjang powder. Then, 10kg of red pepper powder, 1kg of garlic powder, 3kg of syrup and 3kg of salt and 1kg of miso were added well and mixed well. And then aged for 6 months to prepare and prepare kochujang.

The purified salt, monosodium L-glutamate, D-sorbitol powder, sodium ascorbate, glycine, meju powder, chungkukjang powder, red pepper powder, starch syrup, salt and miso are purchased in traditional markets of Busan, Korea and purchased from food wholesalers Respectively.

100 g, 200 g and 300 g of the above dried dried persimmon were added to 1 kg of the above-described garlic paste, and the mixture was mixed to prepare a garlic paste. The above garlic paste was used as a control.

Experimental example. Functional evaluation according to addition amount

Component analysis and preference index of the prepared garlic kochujang were investigated according to the addition amount of.

First, the water activity was measured with a thermoconstanter (ms-law, Novasina Co., Switzerland) using a predetermined amount of each of the prepared kochujangs. PH was measured by adding 5 g of each of the red pepper paste and then adding 9 times (v / w) of pure water to the mixture, followed by milling and centrifugation (8000 rpm, 15 minutes) Scientific Orion, Singapore). The total acidity was determined by adding 0.1 N NaOH to 100 g of kochujang until the pH reached 8.4 and then consumed (mg). The salinity was measured with a salinity meter (Istek model 460CP, Seoul, Korea) for the filtrate after 9 times (w / v) deionized water was added to each of the kochujang samples, followed by grinding and leaving for 10 minutes.

The tongue experiment related to the taste, specifically the taste analysis using the electronic tongue, was performed by homogenizing 100 ml of distilled water to 5 g of each of the kochujang samples, centrifuging it (10,035 × g), filtering the filtered sample to the sample . The taste analysis by the electronic tongue was carried out by -Astree electronic tongue unit (France) manufactured by Alpha M.O.S. (Photo 5-2-1). That is, the taste using the electronic tongue was filled with 100 mL of the pretreated sample, and the electrode was immersed in the container. The electrode was allowed to stand at room temperature, and the value was obtained when the electrode reached equilibrium. Cognition is interpreted as possible if there is a difference of more than 2.0 between samples as suggested by the manufacturer.

In addition, the sensory evaluation for the kochujang prepared in the above Preparation Example was carried out by the 9 point scale method in the case of the experiment to determine the optimal addition ratio of the powdery mushroom powder, To 9 points, and in the worse case, from 4 points to 1 point.

For each of the above experiments, the same experiment was conducted three times, and the mean value was evaluated by numerical values. The standard deviation of data and the difference of significance (5% significance level) 10.1), followed by Duncan's multivariate test.

The results of comparing the salinity and water activity of garlic kochujang according to the amount of powder added in the above production example are shown in Fig.

As shown in FIG. 1, the salinity of garlic kochujang was in the range of 6.7 to 8.0% in the case of the powdery powder, and lower than 8.8% in the powdery powder. Therefore, the salinity of garlic kochujang decreased as the amount of powder added increased, so it was evaluated to be suitable for low salt diet.

The water activity of garlic kochujang was lower than that of the non - additive group (0.675-752). The difference in the water activity of garlic kochujang according to the addition amount of Namolwang powder was judged to be because the water content of garlic kochujang was higher than that of Namolwang powder. Since the water activity by the addition of the citron was decreased and the water activity was lower than that of the microorganism except for the resistant fungus, the citron was added to the citron.

The results of comparing the pH and total acidity of garlic kochujang according to the addition amount of citron powder were shown in Fig.

As shown in FIG. 2, the pH of the garlic paste was higher than that of the non-additive group (5.00 to 5.14), and the total acidity of the garlic paste was 933.0 to 1,031.8 mg / 100 g, which was lower than that of 1,215.6 mg / 100 g of no-added group. Based on the above results, it was estimated that the addition of citron powder would slightly reduce the sour taste of garlic paste.

In addition, the results of comparing the taste intensities of five types of garlic paste such as the richness, salty taste, sour taste, bitter taste, and sweet taste of garlic paste according to the addition amount of citron powder were shown in FIG.

As shown in Fig. 3, the taste intensity of the garlic kochujang with no added powder was 6.9 level, 9.4 level of salty taste, 4.0 level of richness, 10.0 level of sweet taste, and 8.4 level of bitter taste, The sour taste of kochujang was lower than that of non - additive group (3.7 ~ 6.7 level), and that of kochujang decreased with increasing the amount of powder added. The salty taste of garlic kochujang was higher in the addition of powdery mildew powder than that of the non - added powdery mildew powder at 3.7 ~ 7.5 level. The flavor of garlic kochujang with different amount of powdery mildew powder was higher than that of non - powdered mild powder added group by 5.3 ~ 8.2 level and increased with the addition of powdery mildew powder. The sweetness of garlic kochujang with different amount of powdery mildew powder was lower than that of 10.0 level in the no added group. The sweetness of garlic kochujang decreased in the range of 4.5 to 5.9 level with the addition of powdery mildew powder. The bitter taste of garlic kochujang with different amount of powdery mildew powder was decreased in the range of 3.5 ~ 7.6 level with addition of powdery mildew powder.

As a result of the results of the taste intensity of garlic kochujang according to the addition amount of the powdery mildew powder, the increase in the amount of the powdery mildew was enhanced in the case of the richness of the flavor, but the taste of the remaining flavor was weakened. The degree of taste was balanced, and the overall preference was expected to be the best.

The sensory evaluation of garlic paste with garlic powder was investigated in terms of taste, color, odor and overall preference.

division Likelihood evaluation flavor color Odor Overall likelihood Control group 5.0 5.0 5.0 5.0 10% 5.8 5.0 5.0 5.3 20% 7.3 5.0 4.8 6.0 30% 6.8 4.6 3.8 5.2

As shown in Table 1, with respect to the taste, the addition amount of the light powdery powder was improved to the range of 5.8 to 7.3, and when the addition amount was 20%, it was the highest and had a significant meaning and decreased to 30% Respectively. There was no significant difference in the color of garlic powdered kochujang with or without light powder, and there was no significant difference. There was no significant difference in the addition of powdery mildew powder between the addition of powder and the addition of powdery mildew powder. It was estimated that this was due to the unique odor caused by the addition of citron.

The overall acceptability of garlic kochujang according to the addition amount of Koryo powder was high in the range of 5.3 to 6.0 in the addition of the powdery mushroom powder.

From the above results, there was no significant difference in the color, and 30% added group was recognized in the case of fish, and the taste and preference of garlic kochujang were the best in 20% added group and 20% And 30%, the taste and taste evaluation were rather poor. As a result, the optimum amount of powder added to garlic paste was 20%.

Claims (4)

In a method for manufacturing a kochujang,
After washed with brine, the washed lye was added to the immersion liquid prepared by adding salt, monosodium L-glutamate, sodium sorbitol, sodium ascorbate, and glycine to water, For 30 to 30 hours, and a wet pretreatment step comprising a step of removing water and impurities by supporting the immersed sea lion against the sieve;
A drying step of drying the pretreated light color;
Preparing a garlic pulverized product by drying and pulverizing the garlic to produce a garlic pulverized product;
The process of making rice after being called glutinous rice; Mixing the prepared rice with an aqueous solution of malt added with malt, and then fermenting; Mixing the Meju flour and the Chongkukjang flour after boiling the fermented rice; And adding the red pepper powder, the garlic pulverized product, the syrup and the salt to the rice mixed with the meju powder and the chonggukjang powder, and aging the garlic paste; And
The prepared garlic paste was prepared by adding 20 parts by weight of the dried bean curd based on 100 parts by weight of the garlic paste,
Wherein the method comprises the steps of: The method according to claim 1,
The preparation step of the dried shade is performed by a method of cold-air drying the pretreated shade at a temperature of 15 ° C to 30 ° C for 20 hours to 30 hours under a cold wind at a relative humidity of 15% to 20% and 15 ° C to 30 ° C ≪ / RTI > The method according to claim 1,
In the garlic pulverized product preparation step, the garlic is washed with water and cut, and then cold-air-dried for 10 to 15 hours under the condition of 15 to 30 캜 with cold air under conditions of relative humidity of 15% to 20% and 15 to 30 캜 A first step of drying the garlic, a first pulverizing step of pulverizing the garlic by using a pulverizer, and a second pulverizing step of heating the pulverized garlic to a temperature of 60 ° C to 90 ° C for 5 to 30 minutes The method of claim 1, wherein the garlic paste is prepared by a method comprising a tea drying process. A garlic red pepper paste prepared by the method of claim 1.

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