KR102101098B1 - Manufacturing method of red pepper paste - Google Patents

Abstract

Provided is a method of manufacturing red pepper paste, comprising the following steps: adding glutinous rice flour to Chinese herb decocted water, and primary fermenting the same to prepare a primary sauce; mixing malt and the primary sauce, and secondary fermenting the same to produce a secondary sauce; mixing fermented soybean lump powder, nonglutinous rice, salt, and the secondary sauce, and tertiarily fermenting the same to prepare a tertiary sauce; and mixing red pepper paste and the tertiary sauce and then quaternarily fermenting the same to prepare the red pepper paste.

Description

Manufacturing method of red pepper paste {Manufacturing method of red pepper paste}

The present invention relates to a method for preparing red pepper paste, and, in particular, not only improves preferences including taste, aroma, color, and texture, but also prevents harmful bacteria from propagating, and healthy bacteria easily generated and reproduced. It relates to a method of manufacturing red pepper paste.

Since health is a problem directly related to the survival of humanity, it is a common concern, regardless of age or gender. Therefore, the importance of good food is emphasized.

Among the traditional foods, Gochujang, a representative sauce of Korea, can be found in a familiar way on Korean meals. Furthermore, in recent years, the taste has been announced all over the world to secure a preferred class.

 In line with this globalization of red pepper paste, efforts are being made to manufacture various red pepper paste. For example, Korean Patent Publication No. KR101111288B1 discloses a functional red pepper paste comprising aging a mixture of melon powder and aging in a red pepper paste prepared by aging the saccharified liquid obtained by saccharifying the starch raw material.

However, in the case of red pepper paste containing starch, harmful bacteria may multiply.

In the manufacture of red pepper paste, these harmful germ generation and reproduction issues remain a problem to be solved.

Therefore, it is not only high preference, but also prevents harmful bacteria from propagating, and furthermore, there is a need for a method for preparing healthy red pepper paste that easily generates and reproduces beneficial bacteria.

One technical problem to be solved by the present invention is to provide a method for manufacturing red pepper paste with improved preference including taste, aroma, color, and texture.

Another technical problem to be solved by the present invention is to provide a method for manufacturing red pepper paste with improved preference including flavor.

Another technical problem to be solved by the present invention is to provide a method of manufacturing red pepper paste to prevent the growth of harmful bacteria.

Another technical problem to be solved by the present invention is to provide a method for producing a healthy red pepper paste that easily generates and reproduces beneficial bacteria.

Another technical problem to be solved by the present invention is to provide a method for manufacturing red pepper paste containing a mineral component.

The technical problem to be solved by the present invention is not limited to the above.

In order to solve the above-described technical problem, a method for manufacturing red pepper paste is provided.

According to one embodiment, the method of manufacturing the red pepper paste, adding glutinous rice flour to water decoction of herbal medicine, and preparing the first sauce by primary fermentation, mixing malt and the first sauce, and performing secondary fermentation Step 2 of preparing a sauce, mixing the powder, spicy rice, salt, and the second sauce, and tertiary fermentation to prepare a third sauce, and mixing the red pepper powder and the third sauce, and performing the fourth fermentation It may include the step of manufacturing a red pepper paste.

According to one embodiment, based on the 1 kg of the ground flour, the glutinous rice flour 180-220 g, the spicy rice 90-110 g, the red pepper powder 450-550 g, and the salt 270-330 g may be added and mixed.

According to one embodiment, the glutinous rice flour, after washing and immersing the glutinous rice, steaming (蒸煮) to prepare glutinous rice, and drying and crushing the glutinous rice to produce glutinous rice flour It may be prepared through a method of manufacturing glutinous rice flour containing.

According to one embodiment, the step of the fourth fermentation may include mixing the red pepper powder and the third sauce, placing the inside of the container, and providing salt.

According to an embodiment, it may include providing sunlight to the container in which the red pepper powder and the third sauce are disposed.

According to one embodiment, the malt may be prepared in a solution state where starch is removed by pressing before mixing with the first source.

According to an embodiment, the salt may include at least one of sun salt, auto salt, or bamboo salt.

According to an embodiment of the present invention, adding glutinous rice flour to water decoction of herbal medicine, and preparing the first sauce by primary fermentation, mixing malt and the first sauce, and producing a second source by secondary fermentation Step, mixing the powder, spicy rice, salt, and the second sauce, tertiary fermentation to prepare a third sauce, and mixing red pepper powder and the third sauce, and fourth fermentation to produce red pepper paste Method of manufacturing a red pepper paste containing may be provided.

Accordingly, red pepper paste with improved preference including taste, aroma, color, and texture can be manufactured. In addition, not only to prevent harmful bacteria from propagating in the red pepper paste, the beneficial bacteria can also be reproduced, thereby producing a red pepper paste that helps the health of the human body.

1 is a flow chart for explaining a method of manufacturing red pepper paste according to an embodiment of the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. However, the technical spirit of the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the embodiments introduced herein are provided to ensure that the disclosed contents are thorough and complete and that the spirit of the present invention is sufficiently conveyed to those skilled in the art.

In the present specification, when a component is referred to as being on another component, it means that it may be formed directly on another component, or a third component may be interposed between them. In addition, in the drawings, the thickness of the films and regions are exaggerated for effective description of the technical content.

Further, in various embodiments of the present specification, terms such as first, second, and third are used to describe various components, but these components should not be limited by these terms. These terms are only used to distinguish one component from another component. Therefore, what is referred to as the first component in one embodiment may be referred to as the second component in another embodiment. Each embodiment described and illustrated herein also includes its complementary embodiment. Also, in this specification, 'and / or' is used to mean including at least one of the components listed before and after.

In the specification, a singular expression includes a plural expression unless the context clearly indicates otherwise. Also, terms such as “include” or “have” are intended to indicate the presence of features, numbers, steps, elements or combinations thereof described in the specification, and one or more other features, numbers, steps, or configurations. It should not be understood as excluding the possibility of the presence or addition of elements or combinations thereof.

In addition, in the following description of the present invention, when it is determined that detailed descriptions of related well-known functions or configurations may unnecessarily obscure the subject matter of the present invention, detailed descriptions thereof will be omitted.

Hereinafter, a method of manufacturing red pepper paste according to an embodiment of the present invention will be described.

1 is a flow chart for explaining a method of manufacturing red pepper paste according to an embodiment of the present invention.

Referring to FIG. 1, glutinous rice flour is added to water decoction of herbal medicine, and the first sauce may be prepared by primary fermentation (S110). According to an embodiment of the present invention, the glutinous rice flour is washed and immersed in glutinous rice, followed by a step of preparing glutinous rice by steaming, and drying and pulverizing the glutinous rice to produce glutinous rice flour. It may be prepared through a method of manufacturing glutinous rice flour comprising a step. According to one embodiment, as the glutinous rice is dried and pulverized to produce the glutinous rice flour, not only is it easy to mix with malt in the steps described below, but the fermentation speed can be increased.

According to an embodiment of the present invention, the glutinous rice flour may be added in the range of 180 to 220 g, based on the 1 kg of the ground flour.

According to an embodiment of the present invention, in the decoction of the herbal medicine, the glutinous rice flour may be immersed or added to the water, and increased. According to an embodiment of the present invention, the herbal medicine may include at least one of ginseng, Baekchul, Baekbokryeong, licorice, sujijihwang, baekjakyeong, cheongung, Angelica, Hwanggi, or broiler.

According to an embodiment, the efficacy of the herbal medicine may be summarized as in [Table 1] below.

Herbal medicine Efficacy and effectiveness Ginseng It is helpful for people who usually have a cold body, pale complexion, or weak digestive system. It helps to recover fatigue and promote appetite, and supplements depleted essence. In addition, it is a medicine often used to prevent exhaustion. Bleach It is effective for chronic indigestion, enteritis, and diarrhea, and is also excellent for improving appetite. In particular, it is effective for people who do not have an appetite after the illness, the whole body is weak, and sweat a lot. In addition, it has a diuretic effect, so it is often used for edema of nephritis or edema in pregnant women. Although weak, it has the effect of lowering blood sugar (血糖), and it also has the effect of activating the function of the liver. Baekbokryeong It acts on menopause, nasal passage, heart, nerve, and bladder mirror to protect the spleen, cut phlegm and stabilize the mind. According to the results of pharmacological experiments, it was found that it has the effect of diuretic action, lowering blood sugar level, and sedative action, and is also known to have an immune rejuvenating action. It is used in cases where the spleen is swelling and the body is swollen. It is known to have excellent effects on stomach, liver, interest, and kidney diseases, and is used as a medicine for the treatment of people with weakness or chronic gastrointestinal disease after suffering from the disease. It is also known to be effective against sexually transmitted diseases and gynecological diseases. licorice It harmonizes the toxicity of all medicines to make the drug appear well, controls the heat and scam of the cog, makes all blood vessels communicate well, and strengthens muscles and bones. It also has a detoxifying effect and is effective against hepatitis, hives, dermatitis, and eczema. Jinhae, expectorant, muscle relaxation, diuresis, and anti-inflammatory, and suppress peptic ulcer. Suk Ji Hwang It has the effect of strengthening immune function and heart function. It is known to be effective in protecting the liver, lowering blood sugar, and smoothing diuretic action. Countess It has cold properties, and acts on liver cirrhosis, nasal passages, and menopause. It enriches the blood, relieves pain and sweat, stops bleeding, removes liver and helps urine to come out well. In addition, it is effective in sedative action, analgesic action, antispasmodic action, antipyretic action, anti-inflammatory action, antibacterial action, anti-ulcer action, hypotensive action, and coronary vasodilation. Heaven It is absorbed into the body to make blood circulation active and to relieve pain. Therefore, it is often applied to headaches. For women, menstruation, menstrual pain, postpartum abdominal pain, and dizziness are eliminated. In addition, it activates the function of the liver, and when taken in anemia, the hematopoietic effect is obtained. In addition, it improves the pain in the heart area due to the contractile failure of the heart muscle. It is effective in improving symptoms of weak back or leg skeletons and frequent muscle cramps. Angelica Replenishes insufficient blood and helps blood circulation. It removes the genitals accumulated in the body, improves the rough skin, and lacks blood in the usual time, which helps people with frequent dizziness or headaches. Astragalus It replenishes stamina and helps recovery from fatigue. It is especially helpful for people with weak skin or sweating a lot. Broiler It has warm properties, relieves diarrhea, and protects the body warmly. It improves blood circulation and helps metabolism. In addition, it has a bacteriostatic effect, and when taken, it prevents the growth of bacteria in the oral cavity.

Referring to the [Table 1], the herbal medicine, fatigue recovery, appetite enhancement, exhaustion prevention, liver function activation, spleen protection, mental stability, diuretic action, blood sugar reduction, sedation, analgesic action, immune function, weak body constitution improvement , Sexually transmitted disease improvement, gynecological disease improvement, anti-inflammatory action, antibacterial action, blood circulation, blood pressure drop, digestive system improvement and warming effect and effects. Accordingly, the first source prepared using the herbal medicine decoction water may include the efficacy and effect as described above, and further, the red pepper paste containing the first source may also include the efficacy and effect as described above. You can.

A second source can be prepared by mixing malt and the first sauce and performing a second fermentation (S120). According to an embodiment of the present invention, the malt may be prepared in a solution state where starch is removed by pressing before mixing with the first source. Accordingly, the viscosity of the malt can be reduced, and thus, the malt and the first source can be easily mixed. In addition, by removing the starch, it is possible to prevent the harmful bacteria from propagating inside the red pepper paste prepared in the steps described below. The step of pressurizing the malt may include pressing the malt in a solution (eg, water) after wrapping the malt with a cloth (eg, cloth).

The third sauce may be prepared by mixing the meso flour, spicy rice, salt, and the second sauce and performing a third fermentation (S130). According to an embodiment of the present invention, based on the 1 kg of the ground flour, 90 to 110 g of the spicy rice, 450 to 550 g of the red pepper powder, and 270 to 330 g of the salt may be mixed. Accordingly, preferences including taste, aroma, color, and texture of red pepper paste containing the third source may be improved.

According to an embodiment of the present invention, the salt may include at least one of sun salt, auto salt, or bamboo salt. The sun salt, the salt, and the bamboo salt may be salt containing over 80 kinds of minerals. Accordingly, the red pepper paste containing the salt may include the mineral component.

According to an embodiment of the present invention, after the step of preparing the third source, it is possible to manufacture a customized red pepper paste by adding an additive. The additive may include at least any one of fruits, grains, medicines, and vegetables. Accordingly, preferences including the flavor of red pepper paste containing the additive may be improved.

Red pepper powder and the third sauce may be mixed and fermented for the fourth time to prepare red pepper paste (S140). According to an embodiment of the present invention, before the step of the fourth fermentation, a fermentation source may be prepared and added.

According to an embodiment of the present invention, the preparing of the fermentation source comprises: pulverizing malt to prepare fine particles, heat-treating the fine particles in a solvent at a first temperature, preparing a malt sauce solution, and After filtering the malt sauce solution, adding hops, heat-treating at a second temperature higher than the first temperature, and cooling to prepare a pre-fermentation source, and adding yeast to the pre-fermentation source to ferment the fermentation source. It may include the step of manufacturing.

According to an embodiment of the present invention, the solvent may be the herbal decoction water described above in step S110. In other words, after pulverizing the malt to produce fine particles, the fine particles may be heat-treated at the first temperature in the decoction of the herbal medicine. According to one embodiment, the first temperature may be about 65 ℃ or more. Accordingly, the fine particles may be heat-treated at a temperature of about 65 ° C. or higher in the decoction of the herbal medicine. According to one embodiment, as the time for heat treatment to the first temperature increases, the concentration of the malt component contained in the malt sauce solution may increase. Accordingly, the concentration ratio of the herbal medicine and the malt component of the herbal decoction water contained in the malt sauce solution can be controlled. For example, in order to prepare the malt sauce solution in which the concentration of the malt component is greater than that of the herbal medicine component, heat treatment may be performed at the first temperature for a long time. On the other hand, in order to prepare the malt sauce solution having a lower concentration of the malt component compared to the herbal ingredients, the first temperature may be heat-treated for a short time.

According to another embodiment of the present invention, the solvent may be water (distilled water). In other words, after pulverizing the malt to produce fine particles, the fine particles in the water may be heat treated to the first temperature. As described above, the first temperature may be about 65 ° C or higher. Accordingly, the fine particles in the water may be heat treated to a temperature of about 65 ° C or higher. As the time for heat treatment to the first temperature increases, the concentration of the malt component contained in the malt sauce solution may increase. In this case, the malt sauce solution may include the malt as a main component.

According to an embodiment, the step of filtering the malt sauce solution and adding the hops to heat treatment may be performed at the second temperature higher than the first temperature, that is, about 100 ° C or higher. Accordingly, the malt sauce solution and the hop can be easily mixed.

According to one embodiment, after the heat treatment at the second temperature, cooling to prepare the pre-fermentation source may be performed in a temperature range of 5 ~ 10 ℃. Thereafter, the step of fermenting the yeast into the pre-fermentation source may be performed in a temperature range of 8 to 15 ° C. Accordingly, the pre-fermentation source is easily fermented by carbonation, whereby the fermentation source can be prepared.

According to an embodiment of the present invention, the step of the fourth fermentation may include arranging the red pepper powder and the third sauce, and placing the red pepper inside the container and providing the salt. According to an embodiment, before mixing the red pepper powder and the third sauce, the third sauce may be cooled to room temperature. Thereafter, the red pepper powder and the third sauce may be mixed. According to an embodiment of the present invention, in the process of mixing the red pepper powder and the third source, an alcohol solution may be added. As the alcohol solution is added, the viscosity of the red pepper paste prepared by mixing the red pepper powder and the third sauce can be adjusted. For example, in order to lower the viscosity of the red pepper paste, the alcohol solution may be added in the process of mixing the red pepper powder and the third sauce.

According to an embodiment of the present invention, the container placed after the red pepper powder and the third sauce are mixed may be an unglazed jar. According to one embodiment, the jar without the glaze may have excellent breathability. Accordingly, it is possible to prevent the harmful bacteria from propagating in the prepared red pepper paste.

According to an embodiment of the present invention, according to providing the paddy salt inside the container, it is possible to match the liver of the red pepper paste is prepared. In addition, due to the added salt, it is possible to prevent the harmful bacteria from propagating in the fourth fermentation step.

According to an embodiment of the present invention, sunlight can be provided to the container in which the red pepper powder and the third source are disposed. Accordingly, it is possible to prevent moisture from occurring inside the container. Accordingly, it is possible to prevent the harmful bacteria from propagating in the red pepper paste. In addition, as the sunlight is provided to the container, preferences including the taste, aroma, and color of the manufactured red pepper paste may be improved.

According to an embodiment of the present invention, the step of the fourth fermentation can be kept open after the container is closed for a predetermined period. According to an embodiment, the step of sealing for the predetermined period may be performed for about 7 days or more. In addition, the opening step may include completely opening or partially opening. Specifically, for example, closing the container may include covering a cover to the opening of the container, and opening completely may include not covering the cover to the opening, and partially open Doing may include spilling a fabric having a mesh structure instead of the cover to the opening.

Accordingly, fermentation in the step of the fourth fermentation can be easily performed, and beneficial bacteria can be propagated in the red pepper paste.

On the other hand, unlike the embodiment of the present invention, when the container is kept open without being sealed for the predetermined period, the fermentation may not be easily performed. Accordingly, red pepper paste irrelevant to human health can be manufactured.

However, according to an embodiment of the present invention, as described above, after closing the container for about 7 days or more, it can be kept open, and accordingly, the fermentation of the fourth fermentation step is easily performed, the Beneficial bacteria can propagate in red pepper paste. Therefore, it is possible to manufacture red pepper paste to help the health of the human body.

As described above, a method of manufacturing red pepper paste according to an embodiment of the present invention has been described.

According to an embodiment of the present invention, adding glutinous rice flour to water decoction of herbal medicine, and preparing the first sauce by primary fermentation, mixing malt and the first sauce, and producing a second source by secondary fermentation Step, mixing the powder, spicy rice, salt, and the second sauce, tertiary fermentation to prepare a third sauce, and mixing red pepper powder and the third sauce, and fourth fermentation to produce red pepper paste Method of manufacturing a red pepper paste containing may be provided.

According to the manufacturing method of the red pepper paste, 90 to 110 g of the spicy rice, 450 to 550 g of the red pepper powder, and 270 to 330 g of the salt may be mixed on the basis of 1 kg of the ground flour. Accordingly, red pepper paste with improved preference including taste, aroma, color, and texture can be manufactured. In addition, it is possible to prevent the harmful bacteria from propagating in the red pepper paste by providing malt, starch from which starch has been removed, jars without glaze, paddy salt, and sunlight. In addition, as the container is closed for a predetermined period of time and then opened, beneficial bacteria can be propagated to produce red pepper paste to help human health. In other words, while preventing harmful bacteria from propagating, it is possible to prepare a healthy red pepper paste in which beneficial bacteria are easily generated and reproduced.

Hereinafter, a specific experimental example for a method of manufacturing red pepper paste according to an embodiment of the present invention will be described.

Preparation of red pepper paste according to Experimental Example 1

After washing and soaking the glutinous rice, it was increased to prepare glutinous rice.

The glutinous rice was dried and crushed to prepare glutinous rice flour.

Ginseng, Baekchul, Baekbokryeong, licorice, sujijihwang, baekgukjak, cheongung, Angelica, Hwanggi, or broth, at least one of the medicinal herbs containing at least one of the glutinous rice flour is added to the water, the primary fermentation to prepare a first sauce Did.

After wrapping the malt with a cotton cloth, it was prepared by removing the starch of the malt by pressing in water.

The malt and the first sauce were mixed and second fermented to prepare a second sauce.

A third sauce was prepared by mixing 1 kg of ground flour, 90 g of spicy rice, and 270 g of salt with the second sauce, followed by tertiary fermentation.

After pulverizing malt to prepare fine particles, the fine particles were heat-treated in water at about 65 ° C. to prepare a malt sauce solution.

The malt sauce solution was filtered, and after the addition of hops, heat treatment was performed at about 100 ° C and cooling to 5-10 ° C to prepare a pre-fermentation sauce.

Yeast was added to the preliminary fermentation source and fermentation was performed at 8-15 ° C to prepare a fermentation source.

450 g of red pepper powder, the third sauce, and the fermentation sauce were mixed and placed in an unglazed jar.

The salt was provided inside the jar.

By placing the jar on both sides, covering the opening of the jar with a cover, sealing it for at least 7 days, then removing the cover from the jar, covering the opening of the jar with a cloth of mesh structure to partially open it , Fourth fermentation, to prepare a red pepper paste according to Experimental Example 1.

Preparation of red pepper paste according to Experimental Example 2

In the above-described Experimental Example 1, based on 1 kg of the ground flour, 200 g of the glutinous rice flour, 100 g of the spicy rice, 500 g of the red pepper powder, and 300 g of the salt were added and mixed to prepare red pepper paste according to Experimental Example 2. .

Preparation of red pepper paste according to Experimental Example 3

In the above-described Experimental Example 1, based on 1 kg of the above-mentioned meal powder, 220 g of the glutinous rice flour, 110 g of the spicy rice, 550 g of the red pepper powder, and 330 g of the salt were added and mixed to prepare a red pepper paste according to Experimental Example 3. .

Preparation of red pepper paste according to Comparative Example 1

In the above-described Experimental Example 1, based on 1 kg of the above-mentioned meal powder, 140 g of the glutinous rice flour, 70 g of the spicy rice, 350 g of the red pepper powder, and 210 g of the salt were added and mixed to prepare a red pepper paste according to Comparative Example 1 .

Preparation of red pepper paste according to Comparative Example 2

In the above-described Experimental Example 1, based on 1 kg of the ground flour, 160 g of the glutinous rice flour, 80 g of the spicy rice, 400 g of the red pepper powder, and 240 g of the salt were added and mixed to prepare a red pepper paste according to Comparative Example 2 .

Preparation of red pepper paste according to Comparative Example 3

In the above-described Experimental Example 1, based on 1 kg of the ground flour, 240 g of the glutinous rice flour, 120 g of the spicy rice, 600 g of the red pepper powder, and 360 g of the salt were added and mixed to prepare red pepper paste according to Comparative Example 3. .

Preparation of red pepper paste according to Comparative Example 4

In the above-described Experimental Example 1, based on 1 kg of the above-mentioned meal powder, 260 g of the glutinous rice flour, 130 g of the spicy rice, 650 g of the red pepper powder, and 390 g of the salt were added and mixed to prepare a red pepper paste according to Comparative Example 4 .

Gochujang according to Experimental Examples 1 to 3 and Comparative Examples 1 to 4 of the present invention may be arranged as shown in [Table 2] below.

Flour Powder [g] Glutinous rice flour [g] Spicy rice [g] Red pepper powder [g] Salt [g] Comparative Example 1 1000 140 70 350 210 Comparative Example 2 160 80 400 240 Experimental Example 1 180 90 450 270 Experimental Example 2 200 100 500 300 Experimental Example 3 220 110 550 330 Comparative Example 3 240 120 600 360 Comparative Example 4 260 130 650 390

According to an embodiment, a sensory test may be performed to evaluate red pepper chang according to Experimental Examples 1 to 3 and Comparative Examples 1 to 4 of the present invention. The sensory test was performed by evaluating preferences including taste, aroma, color, and flavor in a 5-point method for 30 trained evaluation personnel, and then grasping the average scores to grasp the overall preferences. Here, the higher the score, the higher the overall preference.

The sensory test results of red pepper paste according to Experimental Examples 1 to 3 and Comparative Examples 1 to 4 of the present invention may be summarized as in [Table 3] below.

flavor incense color zest Overall
preference Comparative Example 1 One 2 One One One Comparative Example 2 3 4 3 3 3 Experimental Example 1 5 5 5 5 5 Experimental Example 2 5 5 5 5 5 Experimental Example 3 5 5 5 5 5 Comparative Example 3 4 3 4 4 4 Comparative Example 4 One One 2 One One

Referring to [Table 3], the preferences including the taste, aroma, color, and flavor of the red pepper paste according to Experimental Examples 1 to 3 of the present invention are higher than the red pepper paste according to Comparative Examples 1 to 4, and accordingly, the overall You can see that the preference is high.

Hereinafter, additional experimental examples of the red pepper paste manufacturing method according to an embodiment of the present invention will be described.

According to the experimental example of the present invention, in the method of manufacturing the red pepper paste, in order to evaluate the degree of reproduction of harmful or beneficial bacteria, additional experiments described below may be performed. The degree of propagation of the harmful bacteria or beneficial bacteria was measured, and the propagation degree was represented by a 10-point method. Here, the higher the score, the greater the amount of reproduction of the harmful or beneficial bacteria.

Preparation of red pepper paste according to Comparative Example 5

In Experimental Example 1 described above, the starch of the malt was prepared without removing the starch, and the red pepper paste according to Comparative Example 5 was prepared.

The results of measuring the amount of reproduction of harmful bacteria in red pepper paste according to Experimental Examples 1 to 3 and Comparative Example 5 of the present invention may be summarized as in [Table 4] below.

3 weeks 6 weeks 9 weeks 12 weeks 15 weeks 18 weeks 21 weeks Experimental Example 1 - - - - - - - Experimental Example 2 - - - - - - - Experimental Example 3 - - - - - - - Comparative Example 5 - One 2 4 6 8 9

Referring to [Table 4], while the harmful bacteria were not found in the red pepper paste according to Experimental Examples 1 to 3 of the present invention, it was confirmed that in the red pepper paste according to Comparative Example 5, the reproduction amount of the harmful bacteria increased with time. You can. Accordingly, when preparing the red pepper paste without removing the starch of the malt, an environment in which the harmful bacteria are easily propagated is created, and as time passes, the amount of the harmful bacteria propagated in the red pepper paste increases. You can see that

On the other hand, according to the experimental examples of the present invention, as prepared by removing the starch of the malt, it is possible to prevent harmful bacteria from propagating in the red pepper paste, and accordingly, to provide a healthy red pepper paste.

Preparation of red pepper paste according to Comparative Example 6-1

In Experimental Example 1 described above, the red pepper powder, the third sauce, and the fermentation sauce were mixed and placed in a glazed jar to prepare red pepper paste according to Comparative Example 6-1.

Preparation of red pepper paste according to Comparative Example 6-2

In Experimental Example 1 described above, the red pepper powder, the third sauce, and the fermentation sauce were mixed and placed in a plastic container to prepare red pepper paste according to Comparative Example 6-2.

Preparation of red pepper paste according to Comparative Example 6-3

In Experimental Example 1 described above, the red pepper powder, the third sauce, and the fermentation sauce were mixed and placed in a glass container to prepare red pepper paste according to Comparative Example 6-3.

The results of measuring the propagation amount of harmful bacteria in Gochujang according to Experimental Examples 1 to 3 and Comparative Examples 6-1 to 6-3 of the present invention may be summarized as in [Table 5] below.

3 weeks 6 weeks 9 weeks 12 weeks 15 weeks 18 weeks 21 weeks Experimental Example 1 - - - - - - - Experimental Example 2 - - - - - - - Experimental Example 3 - - - - - - - Comparative Example 6-1 - - - - 2 5 7 Comparative Example 6-2 - - - - - 2 4 Comparative Example 6-3 - - One 3 2 6 8

Referring to [Table 5], in the pepper paste according to Experimental Examples 1 to 3 of the present invention, no harmful bacteria were found, whereas in the pepper paste according to Comparative Examples 6-1 to 6-3, the number of the harmful bacteria over time It can be seen that food is increasing. Accordingly, when the hot pepper paste is prepared without using the jar without the glaze, an environment in which the harmful bacteria are easily propagated is created, and as time passes, the propagation amount of the harmful bacteria increases in the red pepper paste. You can see that

On the other hand, according to the experimental examples of the present invention, by using the jar without the glaze, it is possible to prevent harmful bacteria from propagating in the red pepper paste, and accordingly, to provide a healthy red pepper paste.

Preparation of red pepper paste according to Comparative Example 7

In Experimental Example 1 described above, the red pepper paste according to Comparative Example 7 was prepared without providing the added salt inside the jar.

The results of measuring the amount of reproduction of harmful bacteria in red pepper paste according to Experimental Examples 1 to 3 and Comparative Example 7 of the present invention may be summarized as in [Table 6].

3 weeks 6 weeks 9 weeks 12 weeks 15 weeks 18 weeks 21 weeks Experimental Example 1 - - - - - - - Experimental Example 2 - - - - - - - Experimental Example 3 - - - - - - - Comparative Example 7 - One One 3 5 7 8

Referring to [Table 6], while the harmful bacteria were not found in the red pepper paste according to Experimental Examples 1 to 3 of the present invention, it was confirmed that in the red pepper paste according to Comparative Example 7, the reproduction amount of the harmful bacteria increased with time. You can. Accordingly, when the red pepper paste is not provided inside the jar, and the red pepper paste is prepared, an environment in which the harmful bacteria are easily propagated is created, and as time passes, the amount of the harmful bacteria propagated in the red pepper paste increases. You can see that

On the other hand, according to the experimental examples of the present invention, by providing the salt inside the jar, it is possible to prevent harmful bacteria from propagating in the red pepper paste, and accordingly, to provide a healthy red pepper paste.

Preparation of red pepper paste according to Comparative Example 8

In Experimental Example 1 described above, the jar was placed in the shade to prepare red pepper paste according to Comparative Example 8.

The results of measuring the propagation amount of harmful bacteria in red pepper paste according to Experimental Examples 1 to 3 and Comparative Example 8 of the present invention can be summarized as shown in [Table 7].

3 weeks 6 weeks 9 weeks 12 weeks 15 weeks 18 weeks 21 weeks Experimental Example 1 - - - - - - - Experimental Example 2 - - - - - - - Experimental Example 3 - - - - - - - Comparative Example 8 - 3 4 6 8 9 10

Referring to [Table 7], while the harmful bacteria were not found in the red pepper paste according to Experimental Examples 1 to 3 of the present invention, it was confirmed that in the red pepper paste according to Comparative Example 8, the reproduction amount of the harmful bacteria increased with time. You can. Accordingly, when the jar is placed in the shade to prepare red pepper paste, an environment in which the harmful bacteria are easily reproduced is created, and as time passes, it can be seen that the reproduction amount of the harmful bacteria in the red pepper paste increases. .

On the other hand, according to the experimental examples of the present invention, by arranging the jar on both sides, it is possible to prevent harmful bacteria from propagating in the red pepper paste, and accordingly, to provide a healthy red pepper paste.

Preparation of red pepper paste according to Comparative Example 9-1

In Experimental Example 1 described above, without opening the jar, the hot pepper paste according to Comparative Example 9-1 was prepared.

Preparation of red pepper paste according to Comparative Example 9-2

In Experimental Example 1 described above, the opening of the jar was covered with a cover and sealed for about 3 days to prepare red pepper paste according to Comparative Example 9-2.

Preparation of red pepper paste according to Comparative Example 9-3

In Experimental Example 1 described above, the opening of the jar was covered with a cover and sealed for about 6 days to prepare red pepper paste according to Comparative Example 9-3.

The results of measuring the propagation amount of beneficial bacteria in red pepper paste according to Experimental Examples 1 to 3 and Comparative Examples 9-1 to 9-3 of the present invention may be summarized as shown in [Table 8].

3 weeks 6 weeks 9 weeks 12 weeks 15 weeks 18 weeks 21 weeks Experimental Example 1 - One 2 7 8 9 10 Experimental Example 2 - One 3 7 7 9 10 Experimental Example 3 - One 3 7 8 9 10 Comparative Example 9-1 - - - - - - - Comparative Example 9-2 - - - - - - - Comparative Example 9-3 - - - - - One 2

Referring to [Table 8], while the beneficial bacteria were not found in the red pepper paste according to Comparative Examples 9-1 and 9-2, in the red pepper paste according to Experimental Examples 1 to 3 of the present invention, the number of the beneficial bacteria increased over time. It can be seen that food is increasing. However, in the red pepper paste according to Comparative Example 9-3, a trace amount of beneficial bacteria may be detected after 18 weeks, but this may be inefficient in terms of generation and reproduction of beneficial bacteria.

Accordingly, when the opening of the jar is not closed or the jar is closed for a period of less than 7 days to produce red pepper paste, it can be seen that an environment in which the beneficial bacteria are not easily generated and reproduced is not created.

However, according to the experimental examples of the present invention, by covering the opening of the jar with a cover and sealing for about 7 days or more, beneficial bacteria can easily propagate in the red pepper paste, and accordingly, a healthy red pepper paste can be provided. .

In the above, a method of manufacturing red pepper paste according to an embodiment of the present invention has been described in detail. Although the present invention has been described in detail using preferred embodiments, the scope of the present invention is not limited to specific embodiments, and should be interpreted by the appended claims. In addition, those skilled in the art should understand that many modifications and variations are possible without departing from the scope of the present invention.

Claims (7)

Adding glutinous rice flour to water decoction of herbal medicine and preparing a first sauce by primary fermentation;
Pressing malt to prepare a starch-removed solution;
Mixing the malt of the starch with the starch removed and the first sauce, and preparing a second sauce by secondary fermentation;
Mixing the meso flour, spicy rice, salt, and the second sauce, and performing a third fermentation to prepare a third sauce; And
Mixing the red pepper powder and the third sauce and placing them in a container, and covering the opening of the container with a cover to seal it for at least 7 days to produce a red pepper paste by fermenting for a fourth time,
A method of manufacturing red pepper paste comprising adding and mixing the glutinous rice flour more than 160g and less than 220g, the spicy rice more than 80g and less than 120g, the red pepper powder more than 400g and less than 600g, and the salt more than 240g and less than 360g.
delete According to claim 1,
The glutinous rice flour,
After washing the glutinous rice and soaking it, preparing a glutinous rice by increasing steam; And
A method of manufacturing red pepper paste comprising preparing the glutinous rice flour by drying and pulverizing the glutinous rice and preparing the glutinous rice flour.
According to claim 1,
The fourth fermentation step,
A method of manufacturing red pepper paste comprising mixing the red pepper powder and the third sauce, and placing the red pepper powder in the container to provide the added salt.
According to claim 4,
A method of manufacturing red pepper paste comprising providing sunlight to the container in which the red pepper powder and the third sauce are disposed.
delete According to claim 1,
The salt,
Method for producing red pepper paste containing at least one of sun salt, auto salt, and bamboo salt.

Images