KR19990024065A - Method of manufacturing fermented kochujang - Google Patents

Abstract

The present invention relates to a method of manufacturing gochujang prepared without a fermentation process, by selecting one of the apples, pumpkins, strawberries, tomatoes washed with seeds and skins removed, and 80% by weight of the fine material of the material , 10% by weight of other fine cuts, 5% by weight of jujube cuts, 5% by weight of cuts, put into a pot, pour about 20% by weight of water and heat to make the contents fully mature. When the solid amount is about 70% by weight, the fine filtrate is filtered to obtain the filtrate, which is put into a heating pot and heated and concentrated by stirring for 4 to 8 hours to cool down to room temperature and becomes 10 to 20% by weight relative to the total amount. It is a non-fermented red pepper paste that is made by adding a quantity of fine red pepper powder and mixing it with salt and stabilizing it. It is characterized by obtaining nutritious pepper paste which is not tasted at all and is rich in vitamins and minerals.

Description

Method of manufacturing fermented kochujang

The present invention relates to an unfermented red pepper paste which is mixed with a little jujube and persimmon slices in apple or pumpkin slices, boiled in water, filtered off water, discards the residue, heat concentrates the filtrate, and mixes red pepper powder and salt.

Conventional gochujang is made by soaking grains such as soybean, rice, and glutinous rice in water, steaming them with high steam, adding salt, inoculating yeast, and making them fermented with too much taste and unique smell and taste. There is an inconvenience that there is a risk of deterioration at the time of preservation.

In order to improve this, a method of preparing kochujang using apples has recently been developed.

However, in the form of apple pepper paste manufacturing method, instead of the moisture contained in the red pepper paste, the ripe apples are compressed by using a high-pressure press to prepare apple juice, and then concentrated in a concentration facility up to 1/7. It is made by mixing apple paste with red pepper paste and sterilizing it by applying heat of about 80 ℃ and mixing 95% alcohol (95 Patent Application No. 53422), but it can reduce saltiness and spicy taste compared to conventional pepper paste. It is light, sour and sweet. It is not only suitable for the young generation's taste these days, but also contains a large amount of minerals in apple ingredients. Especially, malic acid heals inflammation and cleanses impurities in the body, and is excellent for constipation. Although it has an excellent effect, it is difficult to manufacture because it is a method of mixing alcohol. In the case of 1994 Patent Application No. 34815, a method of making red-salted red pepper paste, it is mixed with seasoned garlic, onion, green onion, and ginger, and seasoned crushed anchovies and kelp. Put it in a high pressure steamer, inject it into water and inject water, extract it, heat it, extract it, and then mix it with the dehydrated extract stock with clotted apple juice, brewed soy sauce, refined salt, and rice powder. Stop heating, add red pepper powder, mix well, heat it to the saccharification pot, heat it until it reaches 80 ℃, add oligosaccharide and crude syrup, mix, cool, put alcohol, mix well, and vacuum packing. There is a manufacturing method of low salted red pepper paste, but the manufacturing method is complicated, and there is a drawback that cannot be kept well. It is not uneven color, miscellaneous taste uncomfortable, strong taste of garlic and onion, and the price is expensive, and there is a patent application No. 5958 No. 5958 in the manufacture of red pepper paste containing apple ingredients Add the concentrated stock extracted from apples without using salted fish and meju, and the powder pulverized with garlic, onion, green onion, ginger, anchovies, and kelp in a grinder into a steamer and add a certain amount of drinking water. 6, mixed with apple juice in a weight ratio as a main raw material, and put a certain ratio of rice flour in a saccharification pot and heated to lower the temperature of the matured mixture obtained by heating to 80 ℃ while stirring a certain ratio of red pepper powder and malt Then, while lowering the temperature again and maintaining it at 50 ° C. or less, a fixed ratio of the preparation salt is added to the obtained sugars by stirring for 4 to 5 hours. After stopping the saccharification by mixing the raw materials, such as crude syrup, sugar, solbi, brewed vinegar and spirits with 7% acidity, at a certain ratio, it is lighter, less spicy, less spicy, grainy or meju than conventional kochujang. There is an advantage that does not smell, but the price was expensive and there was a complicated process.

The present invention is to prepare a hot pepper paste without fermentation process without using sugar while correcting such a conventional inconvenience as described in detail as follows.

The seeds and skins are removed from washed apples, pumpkins, strawberries, and tomatoes, and the selected one is mainly 80% by weight of other cuts, 10% by weight of other cuts, 5% by weight of jujube cuts, and 5% by weight of cuts. After mixing, put in a pot and pour water of about 20% by weight of the raw material weight and heat it sufficiently, and when the amount of solids is reduced to 70% by weight, filter it with fine mesh and discard the dregs. The mixture is heated and concentrated with stirring for 5 hours to make a thick concentrate, which is cooled to room temperature, and then mixed with red pepper powder and some salt to be 10 to 20% by weight based on the total amount. .

At this time, if the main subject is apple, the other cuts are pumpkin, and if the main subject is pumpkin, the other cuts are apples, and the mixing ratio is adjusted. It is preferable to prepare.

The present invention as described above can produce a sour taste sweet and spicy when the pepper paste is made mainly from apples, and the sweet and spicy taste of the pumpkin theme, and the aroma and taste of the strawberry when the strawberry theme Spicy and unsweetened, tomato-themed has the advantage of mixing tomato's peculiar taste and aroma with spicy, and it can make nutritious pepper paste rich in vitamins and minerals as well as nutrition and pharmacological properties of apples and pumpkins. It can make a good red pepper paste, and the red pepper paste is mixed with chilled condensate so that the color of the red pepper paste is clear and the red pepper paste has no meso-smell.

Claims (3)

Remove the seeds and skins from the apples, pumpkins, strawberries, and tomatoes, and mix 80% by weight of jujube, 5% by weight of jujube cut, and 5% by weight of cuttlefish. When the raw material is heated and boiled sufficiently, and the amount of solids is 70% by weight, the fine filtrate is filtered and discarded, and the obtained filtrate is put in a heating cooker and concentrated by heating and stirring for 4 to 5 hours. Method of producing fermented kochujang prepared by mixing 10 to 20% by weight of fine black pepper and some salts and stabilizing it by cooling When the main ingredient is an apple in the item 1, the other additive is a method of producing fermented red pepper paste according to the item 1, characterized in that the pumpkin. When the main ingredient is amber in the item 1, the method for producing non-fermented red pepper paste according to the item 1, characterized in that the other additives are apples.