KR101962385B1 - Method for manufacturing hot pepper paste using ripe persimm - Google Patents

Abstract

The present invention relates to a manufacturing method of red pepper paste with ripe persimmon. The manufacturing method of red pepper paste comprises: a ripe persimmon preparing step of preparing ripe persimmon from which the outer skin and seeds are removed; a concentration step of mixing hard-boiled rice, malt, and water, then saccharifying the mixture at a temperature of 60-80°C for 5-7 hours to obtain saccharification liquid of an upper portion, and then inserting the saccharification liquid into a steam cooker to heat and concentrate the saccharification liquid to manufacture a concentrate; a ripe persimmon adding step of cooling the concentrate at room temperature, adding the ripe persimmon when the temperature of the concentrate reaches 55°C, and then agitating the mixture to manufacture ripe persimmon syrup; and a mixing and fermenting step of mixing 100 parts by weight of red pepper powder, 15-20 parts by weight of fermented soybean powder, 50-100 parts by weight of the ripe persimmon syrup, and 15-20 parts by weight of bay salt to agitate the mixture, then inserting the mixture into a pot and fermenting the mixture for 4-7 months to manufacture red pepper paste with ripe persimmon. According to the present invention, ripe persimmon is added at a prescribed temperature at the end of the starch syrup manufacturing process using malt, namely a cooling process after the saccharification liquid is heated and concentrated, and the mixture is agitated to manufacture starch syrup to minimize destruction of effective ingredients of ripe persimmon by heat and provide red pepper paste having excellent texture, taste, and flavor.

Description

[0001] The present invention relates to a method for manufacturing hot pepper paste,

The present invention relates to a process for producing red pepper paste, and more particularly, to a process for producing red pepper paste having excellent taste, flavor and texture.

Kochujang is made by mixing meju, powdered red pepper powder and other ingredients in general, and is aged. It is one of the unique Korean soup of Korean food which is indispensable to our food culture. It is a fermented product of red pepper powder, glutinous rice, Contains nutrients and physiologically active substances such as derived proteins, saccharides, carotene, vitamins, capsaicin and soy peptides, and has a well-spiced, sweet and savory taste. It is a versatile source of western sources such as chili, tabasco and tomato ketchup. It is highly worth using for various dishes.

Especially recently, in order to spread our unique food or condiments widely in foreign countries, we are developing many types of food and condiments to match the current food culture.

On the other hand, tannin contains a large amount of tannin which makes a tangy taste. Since tannin has a convergent action, it constricts the intestinal mucosa and stops diarrhea. It also strengthens the capillary blood vessels and has a good effect on arteriosclerosis and hypertension. There are many proteins, fats, carbohydrates, ash and iron. Especially, when potassium is high, it lowers the temp. If you eat it, citric acid is good for the prevention of urination and muscle elasticity. It has excellent effect and glucose and saccharides are known to release hangover.

Especially, Hongshi is delicious, but it is cold and it is not poisonous, it softens the heart, it stops the thirst, it heals the cough and deep fever (heat caused by deepening), it releases hot dogs (heat rash) It is known to stop.

(Korean Patent Registration No. 10-0275030, Patent Document 1) discloses a technique of applying hot pepper paste to the production of hot pepper paste. A process of mixing them together is disclosed.

Patent Literature 1 comprises a step of boiling slowly at a temperature of about 60 캜 before mixing with a raw material for blending, sieving it, sieving using a flask to obtain only a liquid phase, and mixing with another raw material.

However, when the persimmon concentrate is used in the manufacture of red pepper paste, the fragrance unique to the persimmon is put on the red pepper paste. Therefore, a person who has an aversion to the persimmon smell has a problem of feeling rejection in eating.

In addition, like the dried persimmon during the New Year, because it contains a large amount of tannins, it stops stomach and diarrhea, but it may cause constipation when consumed in large quantities.

 On the other hand, persimmons contain vitamin C, carotenoids, and pectin, which are beneficial to the body. These ingredients are easily destroyed by heat. Therefore, when using heat-treated red seaweed, have.

KR 10-0275030 (September 19, 2000)

The method of the present invention for solving the problems of the prior art as described above is characterized in that the process of manufacturing the syrup using malt is completed, that is, after the saccharified solution is heated and concentrated, And stirring the mixture to prepare starch syrup, thereby minimizing the destruction of the useful ingredient of the starch by heat and providing a hot pepper paste having excellent texture, taste and flavor.

In addition, by using fermented meju powder prepared by using soup including meju and meats, it is possible to further enhance the richness of the taste of hot pepper paste.

In addition, when adding a material such as red pepper powder, the traditional soy sauce prepared by using the above-mentioned fermented meju is added so that the richness can be doubled.

In particular, fermented meju and traditional soy sauce minimize the unique fermentation flavor, thereby minimizing a pleasant smell in spite of the addition of fermented meju and soy sauce for miso, thereby providing a high quality kochujang.

In order to solve the above problems, a method of manufacturing a red hot pepper paste of the present invention comprises the steps of preparing a red hot pepper prepared by removing a shell and seeds; Mixing the maltodextrin, maltose, and water, and then saccharifying the mixture at a temperature of 60 to 80 ° C for 5 to 7 hours to obtain a glycated solution of the upper layer, and then adding the glycated solution to a thickener to heat and concentrate the concentrate; Cooling the concentrate at room temperature, adding the horseradish when the temperature of the concentrate reaches 55 ° C, and stirring the resulting mixture to produce a redissue starch; 100 parts by weight of red pepper powder, 15-20 parts by weight of meju powder, 100-100 parts by weight of the above red pepper powder and 15-20 parts by weight of sodium chloride are mixed and stirred, And aging for ~ 7 months to prepare a red hot pepper paste.

In the above-mentioned constitution, the meju powder is mixed with boiled meju in a pot and then fermented for 24 to 48 hours to obtain a meju for kochujang. Then, the meju for kochujang is dried and pulverized, 98% by weight of wheat bran, anchovy, anchovy, kelp, and water are mixed and heated, and then the solid matter is filtered to produce meju bean juice, which is then washed with meju bean juice and fermented for 40 to 60 days And 2 to 7% by weight of the fermented meju powder obtained by drying and pulverizing one fermented meju.

In the above-mentioned constitution, Meju juice is prepared by mixing the juice, the anchovy, the kelp and the water, filtering the solid matter after heating, adding the washed juice to the meju juice, fermenting the juice for 40 to 60 days And the mixture was heated to prepare a preserved water. The preserved water, the fermented meju, and the salt of sunflower were mixed with each other, and the resulting mixture was put into a pot, which was then fermented at room temperature to produce a soy sauce, And 4 to 6 parts by weight of the raw material soy sauce 100 parts by weight of the raw soy sauce and 2 to 3 parts by weight of the mistletoe were added to the raw soy sauce and fermented for 2 to 3 years to prepare a traditional soy sauce And 1 to 2 parts by weight of the conventional soy sauce is added to 100 parts by weight of the red pepper powder in the mixing and aging step.

Further, the conventional soy sauce comprises: a soybean preparation step of washing and preparing 100 parts by weight of meju; The prepared raw materials were prepared by preparing 7.0 to 7.5 parts by weight of ram, 13 to 15 parts by weight of anchovy, 6 to 8 parts by weight of anchovy, 6 to 8 parts by weight of kelp and 250 to 300 parts by weight of mineral water per 100 parts by weight of the above- A Meju broth water producing step of heating Meju at 90 to 100 占 폚 and filtering the solids to produce Meju broth; Adding the washed soybeans to a heating vessel, adding meju broth, heating the cooked beans at 90 to 100 ° C for 3 to 4 hours, and then shaping the beans into a predetermined shape to produce meju; A primary fermentation step of fermenting the prepared meju to produce a fermented meju; Aging step of aging the mixture of the solid matter filtered in the step of preparing meju water with the mixture of long leaves, filament, Removing the solid material from the raw material after the aging step, and heating the mixture at a temperature of 60 to 70 ° C for 10 to 20 minutes to prepare a preserved water; A second fermentation step of adding the preserved water, sun salt, and fermented Meju to the pottery and fermenting the pottery at room temperature; A separating step of separating solids from the inner pots after the secondary fermentation step to obtain only a liquid raw soy sauce; Weighing the liquid raw soy sauce and adding 100 parts by weight of the soy sauce into the pot, adding 4 to 6 parts by weight of the pot to the pot, and 2 to 3 parts by weight of the mistletoe; Fermenting at room temperature for 2 to 3 years, separating and removing solid matter, and then producing a liquid soy sauce.

In the aging step, 1.5 to 3 parts by weight of a lotus leaf, 1.2 to 1.4 parts by weight of filament, 20 to 30 parts by weight of a salt of the sun, and 500 to 800 parts by weight of water are weighed based on 100 parts by weight of solid matter, And then aged at room temperature for 2 to 3 months.

According to the present invention, in the process of manufacturing the syrup using malt, that is, after the saccharified liquid is heated and concentrated, the syrup is prepared by stirring the syrup at a predetermined temperature in the process of cooling the saccharified liquid, And a hot pepper paste with excellent texture, taste and flavor is provided.

In addition, by utilizing the fermented meju powder prepared by using the meju powder not containing only common meju, but using the soup including the pine and the sweet potato, it is possible to further enhance the richness of the taste of the kochujang.

In addition, when adding a material such as red pepper powder, the traditional sauce made using the above-mentioned fermented meju can be added to double the richness.

In particular, fermented meju and traditional soy sauce minimizes the unique fermentation flavor, thereby minimizing a pleasant smell in spite of the addition of fermented meju and soy sauce for miso, thereby providing a high quality kochujang.

1 is a graph showing the results of Experimental Example 1;
2 is a graph showing the results of Experimental Example 2;
3 is a graph showing the results of Experimental Example 3;

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, a method for manufacturing a red hot pepper paste of the present invention will be described with reference to the accompanying drawings.

The method of manufacturing the red hot pepper paste according to the present invention comprises the step of preparing the red pepper, the step of concentrating, the step of adding the red pepper, and the step of mixing and aging.

1.Repair preparation

Prepare a hongsi with the outer shell and seed removed.

Hongshi refers to a state of red color with a flourish flavor removed from the taste of life.

It is because it has a tannin component called Dioskin, which is tasted by persimmon. It is water-soluble, so it mixes with saliva in the mouth to give a tangy taste. It is known that this tannin ingredient causes constipation.

Removal of this bland taste is called extrapolation, which means that the water soluble tannin component is insoluble and does not remove the tannin component.

Since the tannin component is present in a state of insoluble change in the hongsi, the absorption in the gastrointestinal tract becomes less active than before the hongsi, and the possibility of causing constipation is significantly reduced compared to the case of using other senses.

2. Concentration step

The mixture is mixed with high malt, malt and water and then saccharified at a temperature of 60 to 80 ° C for 5 to 7 hours to obtain a saccharified liquid of the upper layer. Then, the saccharified liquid is put into a thickener and the mixture is heated and concentrated to prepare a concentrated liquid.

This concentration step is substantially the same as that of the conventional sweet potato producing process using the malt, and instead of the hot pepper, various cereals such as glutinous rice, wheat and the like may be used instead.

3. Stage of addition

The concentrate is cooled at room temperature. When the temperature of the concentrate reaches 55 캜, the red lime is added and stirred to prepare red lime.

When the hot red flour is added to the heating and concentrating process, the various useful ingredients contained in the red flour are destroyed by heat, so that the present invention can suppress the red flour as much as possible so that the useful ingredient unique to red flour can be included in the red flour as much as possible.

In addition, the tannin component is reactivated when heated to give a tasted flavor. In the present invention, the flavor due to the addition of persimmon can be suppressed as much as possible because the flavor is added at a low temperature.

4. Mixing stage

100 parts by weight of red pepper powder, 15-20 parts by weight of meju powder, 100-100 parts by weight of the above red pepper powder and 15-20 parts by weight of sodium chloride are mixed and stirred, It is aged for ~ 7 months to produce red hot pepper paste.

At this time, when the Hongshi orchidaceae is less than 50 parts by weight, the sweet taste is small, and when it is more than 100 parts by weight, the sweet taste is felt, and the fruit flavor is too strong.

Meju flour in the above-mentioned composition usually uses meju used for the preparation of red pepper paste.

As an example, the so-called bean jam is put into a pot, and the mixture is subjected to natural fermentation or entry fermentation for 24 to 48 hours to obtain a meju for a kochujang, followed by drying and grinding the meju for a kochujang.

In this process, when Meju for soy sauce is added in a small amount to Meju for Kochujang, the flavor is improved.

This is known in the process of manufacturing kochujang according to the region.

However, when such meju for kochujang is added, the flavor is increased, but there is a problem that the preference for eating is lowered due to the smell of quenching due to the fermentation flavor unique to soy sauce meju.

Thus, a Meju for soy sauce manufacturing inhibiting the fermentation flavor can be utilized.

Specifically, the named bean jam was put into a pot, and the mixture was matured for 24 to 48 hours to obtain a meju for a hot pepper paste. Then, 93 to 98% by weight of the common meju powder obtained by drying and crushing the meju for the hot pepper paste,

The mixture was heated for 40 ~ 60 days after adding meju, which was washed with Meju juice, and then the resulting Meju was dried And 2 to 7% by weight of the fermented meju powder obtained by pulverization.

As a result of the experiment of the present applicant, the fermented meju showed a much lower odor of quercetin compared to other miso / soy sauce meju, and the smell was much smaller even after the preparation of the soybean paste or soy sauce.

At this time, when the fermented meju powder was less than 2% by weight of the total weight of the meju powder, the effect of enhancing the flavor was insufficient, and when it exceeded 7%, the fermentation rate was fast during storage of the pot.

On the other hand, the inventors of the present invention made the conventional soy sauce using the above-described fermented meju for doenjang, and it was found that the addition of the soy sauce further improved the richness of the sauce.

The tradition for this purpose is to mix meju, broth, anchovy, kelp, and water, heat it, and then filter out the solids to prepare meju juice, then add the meju juice washed in meju juice, ferment for 40 ~ 60 days, Meju is obtained and mixed with a mixture of eggplant, eggplant, anchovy, kelp, and water, and the mixture is heated to squeeze out solid matter to prepare preserved water. The preserved water, the fermented meju and the sun salt are mixed, After the soy sauce and the raw soy sauce are prepared, only the raw soy sauce is separated. 4 to 6 parts by weight of the raw soy sauce 100 parts by weight of the raw soy sauce and 2 to 3 parts by weight of the mistletoe are added to the raw soy sauce, In the mixing and aging step, the conventional soy sauce may be added in an amount of 1 to 2 parts by weight based on 100 parts by weight of the red pepper sack.

When the added amount of the conventional soy sauce was more than 2%, there was a problem of quenching odor. When the addition amount of the conventional soy sauce was less than 1%, it was difficult to feel the effect of enhancing the richness.

Hereinafter, a method of manufacturing a conventional soy sauce will be described in more detail.

1) Bean Preparation Step

Wash the beans and prepare them.

2) Meju marine water production stage

It does not boil the juice in ordinary water when it lives, but it utilizes the unique soup.

Specifically, the mixture is mixed with the mixture of rachis, hansae, anchovy, kelp, and water, and the mixture is heated and filtered to prepare meju juice.

In the high mountain region of Gangbyeong-ri, Gangwon-do, Gangwon-do, Gangwon-do has a freezing temperature of minus 10 ° C in winter and melted during the day. It has been dried for 6 months. The protein content is over 56% It is known that it contains a large amount of ingredients useful for improvement, and it is often used as a raw material for soy sauce, and also used as a raw material for meat when it boils in water for a long time.

When this heating process is carried out, the seasoning component due to protein hydrolysis is included in the broth. By using this ingredient, the soybean is boiled and then subjected to a fermentation process to be described later. Thus, the probability of insect occurrence and deterioration can be reduced .

Pomegranate is known to be effective against inflammation, liver function improvement, bronchial, skin diseases, diabetes and the like. Especially, it is used for cooking foods such as white pears as well as for medicines.

The inventors of the present application found that when boiled soybeans were boiled with the rice bran as an opportunity, boiled beans were used to increase the number of meju, which made it possible to use less of the smell compared to ordinary meju.

On the other hand, anchovy and kelp, which are used as materials for Meju juice, are raw materials added during the production process of ordinary soup, and they seem to help improve the taste.

In such a configuration, the meju rape water preferably comprises 7.0 to 7.5 parts by weight of pine, 13 to 15 parts by weight of pork, 6 to 8 parts by weight of anchovy and 6 to 8 parts by weight of sea tangle, based on 100 parts by weight of prepared meju.

At this time, it is preferable that about 250 to 350 parts by weight of water is contained for producing the broth.

If the sugar content is less than 13 parts by weight based on 100 parts by weight of meju, the flavor tastes low. When the sugar content exceeds 15 parts by weight, a specific fermented flavor of gruel is felt in the prepared field.

In addition, if the content of the wood is less than 7 parts by weight, the fermented fragrance is also felt. If the content of the wood exceeds 7.5 parts by weight, the herb becomes fragrant in the field, thereby lowering popular eating preferences.

In addition, when the anchovy and kelp are used less than the minimum weight portion, the rich taste is less felt, and when the maximum weight portion is exceeded, the sea fry is felt.

In addition, a heating time of 2 to 3 hours is suitable for the production of meju juice.

3) Heat molding step

After adding the washed bean sprouts to the above Meju juice, it is put in a heating container such as a cauldron or the like and heated at 90 to 100 ° C for 3 to 4 hours to prepare a steamed meju.

The heating is initially carried out by heating the mugwort water to boiling water and then converting it into mug.

4) Primary fermentation step

The dried meju is dried for 3 days at room temperature of 30 ° C., dried until the surface becomes dry, and then dried and fermented for about 40 to 80 days in a well-ventilated space to produce a fermented meju .

In case of adding the fermented meju in the present invention, the meju produced through the heat molding step may be pulverized and added to the meju for general kochujang.

5) Aging stage

The solid matter squeezed in the meju sake water producing step is matured by mixing the leaves with Yeonpyeo, Yulpy, Sungil Salt and water.

More specifically, 1.5 to 3 parts by weight of a lotus leaf, 1.2 to 1.4 parts by weight of kelp, 20 to 30 parts by weight of a salt of the sun, and 500 to 800 parts by weight of water are weighed based on 100 parts by weight of solids, After the addition, aged at room temperature for 2 ~ 3 months.

The lotus leaf contains a large amount of polyphenols and flavonoids, and it is known to contain components such as lecithin.

It also contains a large amount of flavonoids, while the young leaves contain little tannins, while the uropea contains a large amount of tannins.

It is known that the longevity enzyme known in the market is to mature the lotus leaves and sugar in half and mature, and the technology of using the urope as a raw material for drinks, cosmetics and the like through hot water extraction is disclosed.

The inventor of the present invention has made an effort to make meju broth and stored the remaining solids in Onggi which is stored with lotus leaves. After a few months, When the fermented milk was fermented by addition of UUFI, the fermented incense was minimized and it was found out that the preference was increased due to the smell and fragrance.

At this time, it was found that the addition of the sun salt is effective not only in suppressing the decay in the ripening process but also in suppressing the odor of each raw material due to the use of the lotus leaf and the juli.

6) Stage preparation stage

After removing the solids from the raw material after the aging step, heating water is heated at a temperature of 60 to 70 ° C for 10 to 20 minutes to prepare a preserved water.

In this way, the solid used in the manufacture of meju juice is recycled and matured so that it can be utilized in the manufacture of juju water. In addition, the composition of the juju is not included in the meju juju, In addition, it can be melted for 2 ~ 3 months with mixed with lotus leaf, perilla, and sun-dried salt, so that the seasoning ingredients that produce a rich flavor can be eluted to the maximum. In addition, Thereby inhibiting the fermentation flavor.

In addition, the heating temperature in the preparation of soy sauce water was lower than that in the case of making meju soy sauce, thereby preventing the microorganisms from being killed during the fermentation process.

7) Second fermentation step

The preserved water, the sun salt, and the fermented meju are put into the pot and fermented at room temperature.

At this time, it is most preferable that the fermented meju, preserved water and sun salt are mixed at a weight ratio of 1: 2 to 4 and 0.2 to 0.3.

8) Separation step

After the secondary fermentation step, the solids are separated from the inside of the pot, and only the liquid raw soy sauce is obtained.

9) Step of Adding Substance

The liquid raw material soy sauce is weighed, and 100 parts by weight of the soy sauce is added to the pot, and 4 to 6 parts by weight of the pot and 2 to 3 parts by weight of the mistletoe are added to the pot.

It is known that the sulfur content is high in sulfuric acid, and sulfuric acid acts on organic matters of fish to form pentatitanic acid, and this pentatitanic acid is known to sterilize.

In other words, despite the fact that chrysanthemum is contained in soy sauce and is produced in soy sauce, it inhibits the generation of spoilage bacteria through the sterilization action of pentathionate in the fermentation process for a long period of time and increases the storage stability of the liver.

However, because the garlic flavor and ginseng flavor are strong in the Korean traditional dish, when they are added in the same manner as in the conventional literature, the garlic flavor and ginseng flavor are produced in the soy sauce, which can hinder popular eating preferences.

In order to prevent this, the inventors of the present application have experimented with it for several years, and it was found that when the mistletoe is added together at an appropriate ratio during fermentation, it can be inhibited.

Concretely, when the mixture is kept so as to maintain the weight ratio of 2: 1, the garlic flavor and ginseng flavor are hardly reduced and the fermentation flavor unique to the traditional soy sauce is reduced.

At this time, when the amount of the triplex is more than 6 parts by weight, even if the weight of the mistletoe is maintained, the flavor of ginseng and garlic is lost, and the taste is bitter in the liver.

10) Third fermentation step

After fermentation at room temperature for 2 ~ 3 years, solids are separated and removed and liquid soy sauce is prepared.

In case of adding tripe and mistletoe during the meju production process, when raw soy sauce and raw soy sauce are separated, only soy sauce raw soy sauce is used as miso soy sauce.

Therefore, it is preferable that the triple and mistletoe be utilized only for the fermentation of soy sauce after the raw soy sauce is separated.

At this time, it is obvious that the fermentation period can be effected long after three years.

Hereinafter, embodiments of the present invention will be described.

In the market, Hongsi was purchased and prepared, and then the outer shell and seed were removed.

The saccharified solution is then added to a thickener and heated to a temperature of 90 to 100 ° C to concentrate the saccharified solution. The saccharified solution is heated to 60 to 80 ° C for 5 to 7 hours to obtain a saccharified solution. A concentrate was prepared.

The concentrate was cooled to room temperature, and when the temperature of the concentrate reached 55 캜, the prepared red lime was added and stirred to prepare red lime red lime.

On the other hand, 20 kg of red pepper powder, 20 g of meju powder for hot pepper paste sold in the market (mugwort) was fermented in a pot and fermented for 24 to 48 hours to obtain a meju for kochujang, followed by drying and grinding of meju for kochujang And 3.5 kg of the sun-salt were weighed and mixed and stirred to prepare a raw material kochujang. Then, the raw kochujang was matured at room temperature for 5 months while it was put in a pot. Korean red hot pepper paste was prepared.

Domestic buckwheat was purchased from the market, washed, and weighed 10 kg.

In addition, dried mandarin stalks, mandarin, anchovy, and kelp were purchased and weighed 700 g, 700 kg, 700 g anchovy, 700 g kelp.

2.85 kg of minerals were added to the pot, weighed scallions, anchovies, anchovies, and kelp were placed in the pot, followed by boiling for 2 hours, and solid matters were separated to prepare meju juice.

Then, the soy sauce was heated in boiling water for 4 hours to obtain soy sauce. The steamed soybeans were taken out and ground to form hexahedrons to prepare meju.

The prepared meju was dried for 3 days, and the surface of the prepared meju was conditioned. Then, it was dried and fermented for 2 months in a shade to prepare a fermented meju, and the fermented meju was prepared by grinding the fermented meju.

Then, the preparation was carried out in the same manner as in Example 1, except that Meju powder for the Kochujang sold in the market was weighed 3.3 kg, and 200 g of the fermented Meju powder was prepared and mixed and aged to prepare the Kochujang of Example 2.

Domestic buckwheat was purchased from the market, washed, and weighed 10 kg.

In addition, dried mandarin stalks, mandarin, anchovy, and kelp were purchased and weighed 700 g, 700 kg, 700 g anchovy, 700 g kelp.

2.85 kg of water was added to the pot, weighed scallions, anchovy, anchovy and kelp were placed in the pan, boiled for 2 hours, and the solids were separated to prepare meju juice.

Then, the soy sauce was heated in boiling water for 4 hours to obtain soy sauce. The steamed soybeans were taken out and ground to form hexahedrons to prepare meju.

The prepared meju was dried for 3 days, and the surface was conditioned. Then, the bean was dried and fermented in a shade for 2 months to prepare a fermented meju.

Then, the preserved water was prepared in the same manner as the meju water, and the preserved water, the salt of the sun, and the prepared fermented meju were put into the pot on the pot and fermented at room temperature for 60 days.

Then, the solid matter, that is, the raw soy sauce, was separated from Onggi to obtain only the liquid raw soy sauce.

Then, 20kg of raw soy sauce was prepared, and then 1kg of mushroom and 500g of mistletoe were purchased from the market. Then, raw soy sauce, tripe, and mistletoe were put into the onggi and fermented for 2 years. After 2 years, Were removed from the pot and removed to make a traditional soy sauce.

Then, 300 g of the prepared soy sauce was weighed and mixed with other raw materials in the same manner as in Example 2 to prepare kochujang.

Domestic buckwheat was purchased from the market, washed, and weighed 10 kg.

In addition, dried mandarin stalks, mandarin, anchovy, and kelp were purchased and weighed 700 g, 700 kg, 700 g anchovy, 700 g kelp.

2.85 kg of minerals were added to the pot, weighed scallions, anchovies, anchovies, and kelp were placed in the pot, followed by boiling for 2 hours, and solid matters were separated to prepare meju juice.

Then, the soy sauce was heated in boiling water for 4 hours to obtain soy sauce. The steamed soybeans were taken out and ground to form hexahedrons to prepare meju.

The prepared meju was dried for 3 days, and the surface was conditioned. Then, the bean was dried and fermented in a shade for 2 months to prepare a fermented meju.

On the other hand, meju juice was prepared and the remaining solids were weighed and then weighed to prepare 2 kg. Then, 45 g of kelp leaf, 26 g of kelp and 500 g of salt were weighed and prepared, and the weighed solids, 2.85 kg of mineral water was added to the pot and then aged at room temperature for 2 months.

The solids were removed from the aged raw material and heated at 60 to 70 캜 for 15 minutes to prepare a sustained water.

In addition, the fermented meju, preserved water, and the salt of mannitol were mixed at a weight ratio of 1: 3: 0.25, put into the pot, and fermented at room temperature for 60 days.

Then, the solid matter, that is, the raw soy sauce, was separated from Onggi to obtain only the liquid raw soy sauce.

Then, 20kg of raw soy sauce was prepared, and then 1kg of mushroom and 500g of mistletoe were purchased from the market. Then, raw soy sauce, tripe, and mistletoe were put into the onggi and fermented for 2 years. After 2 years, Were removed from the pot and removed to make a traditional soy sauce.

Then, 300 g of the prepared soy sauce was weighed and mixed with other raw materials in the same manner as in Example 2 to prepare kochujang.

The same procedure as in Example 4 was carried out except that 10 g of the lotus leaf was used for the aging treatment using the remaining solids from the Meju juice.

The same procedure as in Example 4 was carried out except that 70 g of the lotus leaf was used for the aging treatment using the remaining solids from the Meju juice.

The same procedure as in Example 4 was carried out except that 20 g of UFI was used in the aging treatment using the remaining solids from the Meju juice.

The same procedure as in Example 4 was carried out except that 30 g of zephyr was used in the aging treatment using the remaining solids from the Meju juice.

As a comparative example, a comparative example was prepared in the same manner as in Example 1 except that, when the saccharified liquid was heated and concentrated during the production of a concentrate, red pepper was added to prepare a red pepper paste of Comparative Example 1.

The same procedure as in Example 1 was followed except that the red pepper was added after cooling the concentrate to prepare the red pepper paste of Comparative Example 2. [

Except that Meju powder for Kochujang sold in the market was weighed 3.3 kg and 200 g of meju powder for preparation of general miso was prepared and mixed and aged to prepare the Kochujang of comparative example 3. [

And 300 g of Korean soy sauce sold in the market was weighed and further added to other raw materials to prepare a red pepper paste of Comparative Example 4. [

<Experimental Example 1> Sensory test on taste

The sensory evaluation was carried out on the kochujang prepared in Examples and Comparative Examples.

The sensory test was divided into bitter taste, sweet taste, and tasting taste, and was evaluated using the 9 point rating method. The participants were randomly selected.

In addition, in consideration of age and gender, 50 participants were selected for each age group of 20 males and 60 females.

The experimental results are shown graphically in Fig.

As shown in Fig. 1, the sweet taste was uniform throughout.

On the other hand, the bitter taste was significantly superior to the comparative examples in the richness.

Further, in Examples 3 and 4, the bitter taste was remarkably small and the richness was the highest.

Especially, when compared with the case of using Meju for miso, compared with the case of Comparative Example 4 using commercially available soy sauce, the bitterness was strong and the fatness was decreased.

<Experimental Example 2> Sensory test on fragrance

The sensory evaluation of the flavors of the prepared kochujang prepared in Examples and Comparative Examples was carried out.

The sensory evaluation was carried out using the 9 - point rating method. The participants were divided into the same group as Experimental Example 1.

Fig. 2 shows the sensory test results of the fragrance.

As can be seen from FIG. 2, when Examples 1 to 8 were examined, it was found that the fragrance smell was superior to those of Comparative Examples 1 and 2.

In addition, even though the pleasant smell was observed, the general smell of the hot pepper paste on the market appeared to have a pleasant smell, whereas the examples of the present invention were found to be much less pleasant smell.

In addition, in Examples 2 to 4, when the composition of meju is changed, or when traditional soy sauce is used, the fragrance is high and side effects (odor, grass, ginseng and garlic flavor) appear.

Especially, Comparative Examples 3 and 4 exhibited a pleasant smell strongly, whereas the examples showed a pleasant pleasant smell.

<Experimental Example 3> Sensory evaluation on taste and aroma

The subjective feeling of flavor, aroma, and taste of the prepared kochujang prepared in Examples and Comparative Examples was evaluated using the 9-point rating method. The participants participated in the same experiment as in Experiment 1.

In FIG. 3, these experimental results are shown in a graph.

As shown in the experimental results of FIG. 3, the evaluation of the kochujang of Comparative Examples 1 and 2 showed that the preference for taste and aroma was common, and that of Comparative Examples 3 to 4 was significantly lower.

These results suggest that the preference of fermented soybeans was decreased due to the addition of soybean paste.

On the other hand, it can be seen that Examples 1 to 8 showed good evaluation of taste and aroma as a whole.

Particularly, in Examples 3 and 4, evaluation was more excellent among the examples.

Claims (5)

delete delete In the method of producing kochujang,
A preparation step of preparing the floss with the floss and seed removed;
Mixing the maltodextrin, maltose, and water, and then saccharifying the mixture at a temperature of 60 to 80 ° C for 5 to 7 hours to obtain a glycated solution of the upper layer, and then adding the glycated solution to a thickener to heat and concentrate the concentrate;
Cooling the concentrate at room temperature, adding the horseradish when the temperature of the concentrate reaches 55 ° C, and stirring the resulting mixture to produce a redissue starch;
100 parts by weight of red pepper powder, 15-20 parts by weight of meju powder, 100-100 parts by weight of the above red pepper powder and 15-20 parts by weight of sodium chloride are mixed and stirred, Aging for about 7 months to prepare a red hot pepper paste,

The meju powder is prepared by mixing the so-called meju powder in a pot and then fermenting it for 24 to 48 hours to obtain a meju for a kochujang, and then drying and crushing the meju for a kochujang powder, 93 to 98 wt%
The mixture was heated for 40 ~ 60 days after adding meju, which was washed with Meju juice, and then the resulting Meju was dried And 2 to 7% by weight of the fermented meju powder obtained by pulverization,

After mixing and stirring the mixture, the mixture was heated to prepare a meju juice. Then, the juice was washed with meju juice and then fermented for 40 to 60 days to obtain a fermented meju , And a mixture of water and a solid material including a mixture of a mixture of water and a solid material comprising a mixture of a mixture of water and a mixture of water and a mixture of water and a mixture of water and water is prepared to prepare a preserved water. The preserved water, the fermented meju and the salt of sunflower are mixed, After 4 to 6 parts by weight of the raw material soy sauce and 100 to 3 parts by weight of the mistletoe were added to the raw soy sauce, fermented for 2 to 3 years to prepare a conventional soy sauce,
Characterized in that the conventional soy sauce is added in an amount of 1 to 2 parts by weight based on 100 parts by weight of the red pepper powder in the mixing and aging step.
Production method of red hot pepper paste.
The method of claim 3,
In the conventional soy sauce,
A bean preparation step of washing and preparing 100 weight parts of meju;
The prepared raw materials were prepared by preparing 7.0 to 7.5 parts by weight of ram, 13 to 15 parts by weight of anchovy, 6 to 8 parts by weight of anchovy, 6 to 8 parts by weight of kelp and 250 to 300 parts by weight of mineral water per 100 parts by weight of the above- A Meju broth water producing step of heating Meju at 90 to 100 占 폚 and filtering the solids to produce Meju broth;
Adding the washed soybeans to a heating vessel, adding meju broth, heating the cooked beans at 90 to 100 ° C for 3 to 4 hours, and then shaping the beans into a predetermined shape to produce meju;
A primary fermentation step of fermenting the prepared meju to produce a fermented meju;
Aging step of aging the mixture of the solid matter filtered in the step of preparing meju water with the mixture of long leaves, filament,
Removing the solid material from the raw material after the aging step, and heating the mixture at a temperature of 60 to 70 ° C for 10 to 20 minutes to prepare a preserved water;
A second fermentation step of adding the preserved water, sun salt, and fermented Meju to the pottery and fermenting the pottery at room temperature;
A separating step of separating solids from the inner pots after the secondary fermentation step to obtain only a liquid raw soy sauce;
Weighing the liquid raw soy sauce and adding 100 parts by weight of the soy sauce into the pot, adding 4 to 6 parts by weight of the pot to the pot, and 2 to 3 parts by weight of the mistletoe;
And a third fermentation step of fermenting the fermented product at room temperature for 2 to 3 years, separating and removing solids, and then producing a liquid soy sauce.
Production method of red hot pepper paste.
5. The method of claim 4,
In the aging step,
1.5 to 3 parts by weight of kelp, 1.2 to 1.4 parts by weight, 20 to 30 parts by weight of salt and 500 to 800 parts by weight of water are weighed and mixed with the solid material, &Lt; / RTI &gt; for 3 months at room temperature.
Production method of red hot pepper paste.

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