KR102312828B1 - Method for processing of hot pepper paste of chives - Google Patents

Abstract

A method for manufacturing red-pepper paste of chives according to the present invention comprises: a step of obtaining a chives saccharification solution by adding dried chives powder to malt oil manufactured by adding the dried chives powder and boiling the same; a step of obtaining a chives ester mixture by soaking raw chives in natural alcohol and aging the same for 3 days or more; a step of preparing a fermented mixture by mixing fermented rice, fermented soybeans, and a fermented anchovy solution; a first aging step of manufacturing initial red-pepper paste by mixing and stirring red-pepper powder, the chives saccharification solution, the fermented mixture, and the ester mixture, and aging the same for 4-5 days at room temperature; and a second aging step of aging the initial red-pepper paste at low temperature for 5-6 months at 0-3 degrees. The present invention can provide the red-pepper paste of chives with high taste and nutritional value by adding the chives processed by various methods in a red-pepper paste manufacturing process.

Description

Manufacturing method of leek red pepper paste {METHOD FOR PROCESSING OF HOT PEPPER PASTE OF CHIVES}

The present invention relates to a method for manufacturing leek red pepper paste.

Leek is rich in vitamins and minerals with a unique flavor, and has strong oxidizing action, and is a very familiar food ingredient in our diet. There are cases where such leek is used for the production of soybean paste, but it is not expected that the preservation or texture will be sufficiently appropriate.

Accordingly, an object of the present invention is to provide a method for producing leek-containing red pepper paste with good preservation and texture by using leek.

The above object is to obtain a leek saccharification liquid by boiling malt liquid prepared by adding dried leek powder according to the present invention; Preparing a fermentation mixture by mixing rice, fermented soybeans and fermented anchovy liquid, and mixing the leek saccharification liquid, the fermentation mixture, and the leek ester mixture with red pepper powder and aging at room temperature for 4 to 5 days to make initial red pepper paste It is achieved by a method for producing leek red pepper paste, characterized in that it has a first aging step and a second aging step of aging the initial red pepper paste at a low temperature for 5 to 6 months at 0 to 3 degrees.

Here, the dried leek powder can be obtained by blanching raw leek pickled in salt water, then drying and pulverizing with warm air. This dried leek powder reduces the natural bitterness of chives due to moist heat cooking, preserves the umami taste, and enhances the flavor of beans, so that the spicy flavor of leeks goes well with gochujang.

And, the fermentation mixture is a first fermentation step of mixing 55 to 70% by weight of fermented rice and 30 to 45% by weight of the fermented beans and mixing and fermenting them at room temperature for 5 to 10 days to make a mixed fermented product of rice and beans, and the rice-bean mixed fermentation It can be produced through a second fermentation step of mixing 75 to 80% by weight of water and 20 to 25% by weight of the fermented anchovy liquid and mixing and fermenting for 20 to 40 days. It is created, and the sweetness and umami taste are harmonized.

In addition, the initial red pepper paste further comprises 5 to 10% by weight of chives based on the weight,

The leek cheong is mixed with 40 to 60% by weight of raw chives and 40 to 60% by weight of sugar, put in an airtight container and aged for at least 3 months to help digestion and decomposition according to the intake of red pepper paste to be added to red pepper paste, and to give sweet and bitter taste. can enhance the taste of

The method for manufacturing leek red pepper paste according to the present invention can provide a leek-containing red pepper paste with good preservation and texture by using leek.

1 is a flowchart according to a method for manufacturing leek red pepper paste according to the present invention.

Hereinafter, a method of manufacturing leek red pepper paste according to an embodiment of the present invention will be described in detail with reference to the accompanying drawings.

The manufacturing method of leek red pepper paste includes the steps of obtaining a leek saccharification liquid (S10), obtaining an ester mixture (S20), and preparing a fermentation mixture using fermented rice, fermented soybeans, and fermented anchovy liquid (S30), and the It includes a first aging step (S40) of mixing leeks saccharification liquid, an ester mixture, and a fermentation mixture with red pepper powder to make an initial red pepper paste (S40) and a second aging step (S50) of low-temperature aging of the initial red pepper paste.

The step of obtaining the leek saccharification liquid (S10) has a step of obtaining a malt liquid and a step of boiling the malt liquid.

The step of obtaining the malt liquid is obtained by boiling by mixing 25 to 50 wt% of malt powder and 10 to 20 wt% of dried leek powder in water. Here, malt powder is an element that helps the decomposition of starch such as glutinous rice flour, and the barley husk is finely powdered and prepared to dissolve easily in water.

For the dried leek powder, salt the leek, then transfer the salted leek to a pot with water and blanch for about 10 minutes at a temperature of 50 to 70 ° C. Take out the blanched leek and dry it with hot air at a temperature of 40 to 60 ° C. It is obtained by pulverizing into particles of less than 5 mm through a grinder. Dried leek powder can reduce the characteristic bitter taste of leek while preserving the umami taste and enhancing the flavor of beans.

The obtained malt liquid is boiled at a temperature of 50 to 70° C. for 2 hours or more to obtain a leek saccharification liquid.

The saccharified leeks obtained through the above process adds sweetness and umami to red pepper paste, and contributes to enhancing the taste and preference of red pepper paste by enhancing the flavor of each ingredient.

The ester mixture makes it possible to minimize the propagation of harmful insects or germs that may be generated during the aging process of leek red pepper paste according to the present invention. The step of obtaining such an ester mixture (S20) consists of a step of obtaining rice alcohol and a step of extracting the ester mixture.

The step of obtaining rice alcohol is obtained through the process of mixing yeast with boiled rice and alcohol fermentation. Through this process, rice alcohol obtained from rice can be obtained, and the rice alcohol has a slightly sour taste.

After obtaining rice alcohol in this way, raw chives are mixed with rice alcohol and aged for more than 3 days, and then useful substances such as natural esters contained in raw leeks are extracted through the step of removing the raw leeks.

In the step (S20) of obtaining such an ester mixture, a large amount of natural ester and potassium by chlorophyll components such as chlorophyll are extracted from raw chives to help control body salinity. In addition, abundant beta-carotene is extracted to help the antioxidant action to detoxify free radicals, and the emulsified allin ingredient, which produces a unique odor, stimulates the autonomic nerves and can actively cause energy metabolism.

The step of preparing the fermentation mixture (S30) largely includes a step of preparing fermented rice, a step of preparing fermented soybeans, and a step of preparing a fermented anchovy liquid.

In the stage of preparing fermented rice, glutinous rice, barley rice, etc., which are generally used for manufacturing red pepper paste, may be used, and brown rice may be used to increase the content of rice protein and other nutrients.

The process of preparing fermented rice is as follows.

After steaming, washing, and steaming the rice, it is sterilized and at the same time creates a good environment for bacteria to grow. Thereafter, fermented rice is obtained by decomposing fermentation per about 20 to 24 hours in a fermentation chamber at a temperature of 20 to 35° C. and a humidity of 70 to 90% by adding Hwanggukgyun and beta-amylase.

In this process, the temperature of the rice inoculated with Hwanggukbacillus is fermented and the temperature rises. If it rises to 40℃ or higher, even if it is sterilized, there is a possibility that mold, bacteria, or thermophilic lactic acid bacteria may propagate. It is desirable to stir the rice every time.

When fermented rice is manufactured, beta-amylase is added together with Hwangguk-gyun. When beta-amylase is added and fermented, the rice becomes thick and the starch in the rice is regularly cut into maltose units, which creates a savory and deep taste, which can balance the sweetness. have. These chrysanthemums play a role in breaking up the starch of rice, and beta-amylase plays a role in breaking down the chopped starch more and more, allowing the sweet taste due to the split sugar to be felt more dramatically. This fermented rice goes through a fermentation process to the extent that it is decomposed into sugar.

The steps to prepare fermented beans are as follows.

The beans are washed, steamed, and sterilized through the process of steaming, and at the same time creating a good environment for bacteria to grow. Thereafter, the fermentation is performed for 20 to 24 hours in a fermentation chamber having a temperature of 25 to 35° C. and a humidity of 80 to 95% by adding Hwanggukgyun. The step of preparing such fermented soybean is similar to the step of manufacturing soybean paste, and the fermented soybean in which soy protein is decomposed has no unpleasant odor and has a savory and sweet taste. The fermented soybeans are pulverized to make fermented soybeans in a paste state.

The steps to prepare the fermented anchovy are as follows.

The harvested anchovies are washed through pretreatment and then salted. After that, a protease is added to decompose the protein and collagen of the salted anchovies, and it is stored and fermented in Onggi at 20 to 27° C. for one year or more. When salting anchovy for anchovy fish sauce, the ratio of anchovy to salt is 5:1 to 10:1 by adjusting the salinity. If the condition of the anchovy is not good despite the pre-treatment process and the propagation of various bacteria is suspected, the growth of various bacteria can be prevented by adding 3 to 5% by weight of the previously prepared ester mixture based on the total weight of the anchovy and salt. have.

In this way, salted anchovies with protein and collagen degrading enzymes are fermented at 20 to 27 ° C for more than a year, where the enzyme activity is not high, to form a fish sauce. It is desirable because it enhances the absorption of nutrients and has a deep umami and flavor generated from animal amino acids.

This fermented anchovy contains a large amount of calcium with increased absorption by being finely decomposed together with amino acids, and is prepared as a clear fermented anchovy liquid through a filtering process.

When the fermented rice, fermented soybeans and fermented anchovy liquid are prepared in this way, they are mixed to prepare a fermented mixture. The process of preparing the fermentation mixture is as follows.

First, 55 to 70% by weight of fermented rice and 30 to 45% by weight of fermented soybeans are mixed and fermented at room temperature for 5 to 10 days to prepare a mixed fermented rice and beans. In the first fermentation step, it is a process of stabilizing and proliferating bacteria, and it is fermented for 5 to 10 days in a state of mixing fermented rice and fermented soybeans to prevent the fermented bacteria in each material from rapidly mixing and dying or not being sufficiently activated, and It is a process that allows the material to sufficiently proliferate.

When the mixed fermented rice and beans are prepared in this way, 75 to 80% by weight of the mixed fermented rice and beans and 20 to 25% by weight of the fermented anchovy solution are mixed and fermented for 20 to 40 days to make a fermented mixture through a second fermentation step.

In the second fermentation step, the dried leek powder can be used by adding 5 to 10% by weight of the fermentation mixture. Dried leek powder contains sulfur-containing compounds that have an antibacterial action, so it contributes to preventing the growth of various bacteria that occur during fermentation and can effectively remove the bad smell of seafood.

The fermented mixture has a strong overall sweet, salty and umami taste. In the second fermentation step, the starch or protein component remaining in each material is further fermented, so that the whole mixture is fermented more effectively and becomes a small molecular unit. Through this process, sweet and sour taste is generated in fermented rice, salty and umami taste are generated in fermented anchovy broth, and umami taste is generated in fermented soybeans. In addition, at this time, the miscellaneous smell generated in the fermented anchovy liquid is removed by the fermented bacteria caused by the fermented rice or fermented soybean and the sulfur-containing compound in the dried leek powder.

In this second fermentation step, if the high molecular weight rice, soybean, and anchovy do not have an appropriate mixing ratio and sufficient fermentation temperature and time, the sweet, sour, salty and umami taste of the mixture cannot be balanced, and the taste and texture of red pepper paste deteriorate. do.

When the fermentation mixture is prepared through the ester mixture, the first fermentation step and the second fermentation step, the red pepper powder, the fermentation mixture, and the ester mixture are mixed and stirred, and then aged at room temperature for 4 to 5 days to make the initial red pepper paste. A low-salt fermented red pepper paste is manufactured through a step (S30) and a second aging step (S40) of aging the initial red pepper paste at 0 to 3°C at a low temperature for 5 to 6 months.

In the first aging step (S30) of making the initial red pepper paste, the initial red pepper paste is 50 to 60 wt% of sterilized red pepper powder, 18 to 28 wt% of mixed fermented product, 10 to 20 wt% of leek saccharification solution, and 2 to 12 wt% of ester mixture has a mixing ratio of, and each material is sufficiently stirred and aged at room temperature for 4 to 5 days.

Through this initial red pepper paste manufacturing step, various germs that are not sterilized due to red pepper powder are removed by the ester mixture, and the ester mixture is also sufficiently mixed to protect the entire initial red pepper paste from harmful insects and bacteria.

The low-salt fermented red pepper paste is completed through the second aging step (S40) in which the initial red pepper paste is aged at a low temperature of 0 to 3° C. for 5 to 6 months.

In the second aging step (S40), even with the ester mixture, the growth is suppressed even if the salinity is low because mold or harmful bacteria that may be generated are aged at a low temperature. At this time, in a period of less than 5 months, the ripening of red pepper paste does not proceed completely, and the taste and flavor may be deteriorated.

On the other hand, leek gochujang according to the present invention may further have a leek pepper manufacturing step (S410) of adding sweet and salty taste, and adding leek pepper to enhance the unique taste and flavor of grains used in gochujang.

In the leek production step (S410), 40 to 60% by weight of raw chives and 40 to 60% by weight of sugar are mixed and put in an airtight container and aged for 3 months or more. It is desirable to wash raw leek three or four times in clear water, dry it, and cut it into small pieces.

When leek is fermented, beta-carotene, vitamin E, and emulsified allin are released. Beta-carotene and vitamin E help the decomposition of sugar according to ingestion of leek cheong and facilitate digestion.

The prepared leek cheong is mixed in a ratio of 5 to 10% by weight relative to the total weight of the initial red pepper paste, and through the mixing of the leek, it helps digestion and decomposition according to the intake of red pepper paste, gives sweetness and bitterness, and enhances the taste of red pepper paste. have.

The manufacturing method of leek red pepper paste according to the above is a step of obtaining a leek saccharification solution (S10), a step of obtaining an ester mixture (S20), a step of preparing a fermentation mixture (S30), a leek pepper manufacturing step (S410), etc. in various ways. By using the processed leek, the nutrients of the leek can be utilized, and leek red pepper paste with high taste and nutritional value can be provided by taking advantage of the flavor of the ingredients put into the gochujang.

S10: step of obtaining leek saccharification solution
S20: ester mixture obtaining step
S30: Fermentation mixture preparation step
S40: first aging stage
S410: leek cheong manufacturing step
S50: second aging stage

Claims (4)

In the manufacturing method of leek red pepper paste,
Boiling the malt solution prepared by adding dried leek powder to obtain a leek saccharification solution;
A step of immersing raw leek in natural alcohol and aging it for 3 days or more to obtain a leek ester mixture;
Preparing a fermented mixture by mixing fermented rice, fermented soybeans and fermented anchovy liquid;
A first aging step of mixing the leek saccharification liquid, the fermentation mixture, and the leek ester mixture with red pepper powder and aging it at room temperature for 4 to 5 days to make an initial red pepper paste;
It has a second aging step of aging the initial red pepper paste at 0 to 3 degrees at a low temperature for 5 to 6 months,
The dried chives powder is a method for producing leek red pepper paste, characterized in that it is obtained by blanching raw chives pickled in salt water and then drying and pulverizing them with hot air. delete The method of claim 1,
The fermentation mixture is a first fermentation step of mixing 55 to 70% by weight of fermented rice and 30 to 45% by weight of the fermented beans and mixing and fermenting them at room temperature for 5 to 10 days to make a mixed fermented product of rice and beans, the fermented rice and beans 75 To 80% by weight, 20 to 25% by weight of the fermented anchovy liquid is mixed and mixed and fermented for 20 to 40 days. The method of claim 1,
The initial red pepper paste further comprises 5 to 10% by weight of chives based on the weight,
The leek pepper paste is a method of manufacturing leek red pepper paste, characterized in that it is obtained by mixing 40 to 60% by weight of raw chives and 40 to 60% by weight of sugar and putting it in an airtight container and aging it for at least 3 months.

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