KR102458091B1 - manufacturing methods of functional Korean Hot Pepper Paste - Google Patents

Abstract

The present invention relates to a method for manufacturing functional red pepper paste using Geumhwagyu, which enhances the texture, taste, flavor, and freshness of food cooked with functional red pepper paste using Geumhwagyu and enables the active ingredient of collagen contained in Geumhwagyu to be absorbed.
That is, the present invention includes the steps of preparing a gold-geumhwa-gyu leaf pulverized product in an extraction container containing water, boiling it, and then extracting the solids; making a mixed dough by adding red pepper powder, grain syrup, sugar, canary fish sauce, and salt to the Geumhwagyu extract and mixing them; It is characterized in that the functional red pepper paste manufacturing method using Geumhwagyu comprising; fermenting the mixed dough.

Description

Manufacturing methods of functional Korean Hot Pepper Paste using Geumhwagyu

The present invention relates to a method for manufacturing functional red pepper paste using Geumhwagyu, which enhances the texture, taste, flavor, and freshness of food cooked with functional red pepper paste using Geumhwagyu and enables the active ingredient of collagen contained in Geumhwagyu to be absorbed.

Gochujang is one of Korea's unique soybean pastes, and since ancient times, people have been eating it with soy sauce and soybean paste at home. There are many different materials and methods of making it. Usually, you knead powder of non-glutinous rice, barley, wheat, etc., boil it in boiling water, mix malt, and mix with soybean paste powder and red pepper powder. Season with salt. Gochujang made in this way is used as a seasoning for various foods such as stews, stews, and sashimi.

In other words, Gochujang, a traditional fermented food used as a typical Korean seasoning, is made by fermenting red pepper powder, soybean powder, salt, water, etc. The taste is different depending on the manufacturing method. This unique taste is achieved by harmonizing the spicy taste of red pepper powder and the salty taste of salt, and as various physiological functions such as obesity suppression and anticancer effect have been scientifically verified, foreign interest is increasing.

Also, Aurea Helianthus, an annual herb belonging to the genus Hibiscus, is also called wild bouillon and is a medicinal plant contained in the herb genus. Because it is rich and effective in cell regeneration and promotion, and elastin production and promotion, it is excellent for skin moisturizing, regeneration, antibacterial, immunity enhancement, and moisture retention, and is known for fast alcohol absorption.

KR 10-0188827 KR 10-1826150 KR 10-1799574 KR 10-1197516

The present invention is red pepper paste made by fusion of Geumhwagyu during the production of red pepper paste, and in the case of meat food cooked by Geumhwagyu containing vegetable collagen, it removes soft meat quality and bad smell, and in the case of vegetable food, it maintains freshness for a long time. The goal is to provide functional red pepper paste that enhances the texture, taste, flavor, and freshness of cooked food, and allows the active ingredient of collagen to be ingested.

The present invention comprises the steps of preparing a gold-grained-geumhwa-gyu extract obtained by putting the pulverized gold-leaf into an extraction container containing water, boiling it, and then scooping out the solid; making a mixed dough by adding red pepper powder, grain syrup, sugar, canary fish sauce, and salt to the Geumhwagyu extract and mixing them; It is characterized in that the functional red pepper paste manufacturing method using Geumhwagyu comprising; fermenting the mixed dough.

In the step of preparing the Keumhwagyu extract, the raw Keumhwagyu leaves are washed and foreign materials are removed, and the pulverized Keumhwagyu obtained by pulverizing it is freeze-dried, and then 50 to 70 parts by weight of the freeze-dried Keumhwagyu pulverized material is 50 to 70 parts by weight of water. It is characterized in that it is put into the extraction container in a proportion of parts by weight, boiled at a heating temperature of 100 to 120° C. of the extraction container until the extract is 20 to 40 parts by weight, and then the solids are removed to obtain a golden silage extract.

In the step of making the mixed dough, 30 to 60 parts by weight of Geumhwagyu extract, 10 to 40 parts by weight of red pepper powder, 10 to 30 parts by weight of canary fish sauce, 5 to 8 parts by weight of coarse powder, 3 to 5 parts by weight of sugar, 3 parts by weight of salt to 5 parts by weight are mixed and kneaded.

The present invention is red pepper paste made by fusion of Geumhwagyu. In the case of meat food cooked with vegetable collagen contained in the extract of Geumhwagyu, it is possible to remove soft meat quality and bad smell, and in the case of vegetable food, it can maintain freshness for a long time. It has the effect of greatly improving the texture, taste, flavor, freshness, and overall preference of cooked foods, such as, and ingesting the active ingredient of collagen.

1 is a flow chart showing the manufacturing process of functional red pepper paste using Geumhwagyu according to the present invention.
Figure 2 is a flow chart showing the manufacturing process of the Geumhwagyu extract applied to the functional red pepper paste using the Geumhwagyu according to the present invention.

The method for manufacturing gochujang using Geumhwagyu of the present invention includes the steps of preparing a Geumhwagyu extract obtained by putting a pulverized Geumhwagyu leaf into an extraction container containing water, boiling it, and then removing the solids (S1); A step of making a mixture by adding red pepper powder, grain syrup, sugar, canary fish sauce, and salt to the Geumhwagyu extract and mixing them (S2); and fermenting the mixed dough of step S2 (S3).

In the step (S1) of preparing the Keumhwagyu extract, the collected Keumhwagyu leaves are washed, foreign substances are removed, and the pulverized Keumhwagyu is obtained by a grinding process of putting it in a blender and finely pulverizing it, and then put it in a freeze dryer. The freeze-drying process ensures sterilization and storability.

The freeze-dried pulverized gold flakes are heated to water to extract gold flakes, and 20 to 40 parts by weight of the pulverized gold flakes are put into an extraction container at a ratio of 50 to 70 parts by weight, and then the heating temperature of the extraction vessel is 100 to 120° C. Boil the extract at a temperature of 20 to 40 parts by weight, and then scoop out the solid to obtain an extract of Geumhwagyu.

In the above, to freeze-dry the pulverized Geumhwagyu leaf obtained by pulverizing the raw, undried Geumhwagyu leaf in the collected state, and then obtain the Keumhwagyu extract, compared to drying the Keumhwagyu leaf. Therefore, it is preferable to freeze-dry the pulverized Keumhwagyu leaf obtained by immediately pulverizing the collected raw Keumhwagyu leaf.

Aurea Helianthus, an annual herb belonging to the genus Hibiscus, is also called wild bouillon, and is a medicinal plant in the herbaceous tree. Raw materials for cosmetics and tea are used, and the leaves of Geumhwagyu also contain various physiologically active substances, so they are used for various purposes.

The leaves of Geumhwagyu contain abundant vegetable collagen and estrogen, and are effective in cell regeneration and promotion and elastin production and promotion, so they are known to be excellent for skin moisturizing, regeneration, antibacterial, immune strengthening, and moisture maintenance.

The present invention is red pepper paste made by fusing Geumhwagyu extract containing vegetable collagen during the production of red pepper paste. It is intended to enhance the flavor and taste, as well as to increase the preservation, and in the case of vegetable food, to maintain the freshness for a long time, so that it is possible to preserve the cooked food for a long time.

In addition, collagen contained in Geumhwagyu extract is a kind of protein made by gathering amino acids. It has long and thin fibers and acts like an adhesive that connects cells to cells. It also plays a role in relieving arthritis pain by maintaining skin moisture and elasticity, reducing wrinkles, and increasing the flexibility and elasticity of blood vessels.

In the step of making the mixed dough (S2), 30 to 60 parts by weight of the gold-grain extract, 10 to 40 parts by weight of red pepper powder, 10 to 30 parts by weight of canary fish sauce, 5 to 8 parts by weight of coarse powder, 3 to 5 parts by weight of sugar , 3 to 5 parts by weight of salt are mixed and kneaded to ferment red pepper paste.

In the step of fermenting the mixed dough (S3), the mixture is put into the fermentation chamber and fermented for 10 to 30 days at a temperature of 20 to 40° C. inside the fermentation chamber to obtain red pepper paste.

Hereinafter, the present invention will be described in more detail through examples. This embodiment specifically exemplifies the present invention, and is not intended to limit the present invention, and various modifications and variations are possible within the scope or spirit of the present invention presented through the claims.

1. Wash the collected raw Hwagyu leaves, remove foreign substances, and put them in a blender to obtain a finely pulverized pulverized Keumhwagyu leaves.

2. Put the pulverized gold silage in a general freeze dryer and freeze-dry.

3. Put 3 kg of the freeze-dried pulverized Geumhwagyu in an extraction container at a ratio of 6kg of water, boil it at a heating temperature of 110℃ in the extraction container until the extract is 3kg, and then scoop out the solids. get

4. The mixture was mixed in a ratio of 3 kg of the Geumhwagyu extract, 1 kg of red pepper powder, 1 kg of canary fish sauce, 500 g of wheat syrup, 300 g of sugar, and 300 g of salt, and kneaded to make a mixed dough.

5. The mixture was put into the fermentation chamber and fermented for 20 days at a temperature of 25° C. inside the fermentation chamber.

[Experimental Example 1]

(Manufacture of Gochujang Bulgogi)

Gochujang bulgogi seasoning, including various seasonings, was mixed evenly with pork, and then marinated for one day to cook gochujang bulgogi.

In Comparative Example 1, Gochujang Bulgogi was cooked with the same Gochujang Bulgogi seasoning as the Gochujang Bulgogi prepared by using Company A's commercially available Gochujang.

[Experimental Example 2]

(Manufacture of stir-fried octopus)

Gochujang octopus seasoning containing various seasonings was mixed with octopus, followed by stir-frying octopus.

And, in Comparative Example 2, octopus was stir-fried with red pepper paste seasoning containing the seasoning under the same conditions as those of the stir-fried octopus using company A's commercially available red pepper paste.

[Experimental Example 3]

(Kimchi production)

Kimchi was soaked in kimchi by mixing the kimchi seasoning included in the gochujang prepared by the present invention with pickled cabbage.

And, in Comparative Example 3, cabbage kimchi was soaked in kimchi seasoning under the same conditions as those for preparing the kimchi using traditional traditional red pepper paste.

[Experimental Example 4]

(sensory evaluation)

For the foods prepared in Experimental Examples 1 to 3 and Comparative Examples 1 to 3, sensory tests were performed for texture, taste, flavor, freshness, and overall preference for 20 adult males and females, respectively, according to the standard ( Scores were given according to 5-very good, 4-good, 3-moderate, 2-bad, 1-very bad), and the average value of 20 participants was expressed.

The results are shown in Table 1 below.

division texture taste zest freshness overall sign note Experimental Example 1 4.8 4.7 4.8 4.8 4.8 Gochujang Bulgogi Comparative Example 1 3.2 3.5 2.7 2.5 3.2 Gochujang Bulgogi Experimental Example 2 4.8 4.6 4.6 4.8 4.7 Stir-fried Octopus Comparative Example 2 3.2 3.1 3.2 2.7 3.1 Stir-fried Octopus Experimental Example 3 4.8 4.7 4.5 4.8 4.8 Kimchi Comparative Example 3 3.2 3.5 3.2 2.5 3.3 Kimchi

Referring to Table 1, the food of Experimental Examples 1 to 3 according to the present invention has a very high evaluation compared to Comparative Examples 1 to 3 as a result of a sensory test for texture, taste, flavor, freshness, and overall preference. Able to know

That is, the Gochujang Bulgogi cooked according to Experimental Example 1 of the present invention had a soft meat quality and a savory taste. there was.

In addition, it was confirmed that the roasted octopus cooked according to Experimental Example 2 of the present invention had a soft and chewy meat, and there was no significant change in meat quality after 24 hours of roasting cooked octopus, and it was confirmed that the taste, flavor and freshness were excellent.

In addition, it was confirmed that the kimchi according to Experimental Example 3 of the present invention was well seasoned with Chinese cabbage and had a savory taste, and did not sour for a long time at room temperature compared to Comparative Example 3 and had excellent freshness.

Although the present invention has been described above with reference to the above embodiments, it goes without saying that various modifications are possible within the scope of the technical spirit of the present invention.

S1: Step of preparing the Keumhwagyu extract
S2: Making a dough by adding red pepper powder, sugar, canary fish sauce, and salt to the Geumhwagyu extract and mixing them
S3 ; fermenting the mixed dough

Claims (3)

Put the pulverized Geumhwagyu leaf into an extraction container containing water, boil it, and prepare a Geumhwagyu extract from which the solid is removed,
Ratio of 50 to 70 parts by weight of water to 20 to 40 parts by weight of the freeze-dried pulverized gold Hwagyu after washing and removing foreign substances from the collected, undried raw Keumhwagyu leaves, freeze-drying the pulverized Keumhwagyu leaves by pulverizing them Putting it into an extraction vessel with a furnace and boiling it at a heating temperature of 100 to 120° C. until the extract is 20 to 40 parts by weight, and then preparing to obtain and prepare a gold-silver extract (S1);
Adding red pepper powder, grain syrup, sugar, canary fish sauce, and salt to the Geumhwagyu extract and mixing them to make a mixed dough (S2);
Functional red pepper paste manufacturing method using Geumhwagyu, characterized in that it comprises; fermenting the mixed dough of step S2 (S3).
delete The method of claim 1,
In the step of making the mixed dough (S2), 30 to 60 parts by weight of the gold-grain extract, 10 to 40 parts by weight of red pepper powder, 10 to 30 parts by weight of canary fish sauce, 5 to 8 parts by weight of coarse powder, 3 to 5 parts by weight of sugar , a functional red pepper paste manufacturing method using Geumhwagyu, characterized in that the mixture is mixed with 3 to 5 parts by weight of salt and kneaded.

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