KR19990046277A - Thick saypaste mixed with red peppers manufacture method and this method a sweet persimmon thick saypaste mixed with red peppers of the chief element is a sweet persimmon - Google Patents
Thick saypaste mixed with red peppers manufacture method and this method a sweet persimmon thick saypaste mixed with red peppers of the chief element is a sweet persimmon Download PDFInfo
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- KR19990046277A KR19990046277A KR1019990002994A KR19990002994A KR19990046277A KR 19990046277 A KR19990046277 A KR 19990046277A KR 1019990002994 A KR1019990002994 A KR 1019990002994A KR 19990002994 A KR19990002994 A KR 19990002994A KR 19990046277 A KR19990046277 A KR 19990046277A
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- persimmon
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- persimmons
- sweet persimmon
- sweet
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- 235000011511 Diospyros Nutrition 0.000 title claims abstract description 49
- 244000236655 Diospyros kaki Species 0.000 title claims abstract description 36
- 238000000034 method Methods 0.000 title claims abstract description 28
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 24
- 240000004160 Capsicum annuum Species 0.000 title claims description 12
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 title claims description 12
- 235000007862 Capsicum baccatum Nutrition 0.000 title claims description 12
- 238000004519 manufacturing process Methods 0.000 title claims 2
- 241000723267 Diospyros Species 0.000 claims abstract description 13
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 12
- 239000000843 powder Substances 0.000 claims abstract description 9
- 235000020357 syrup Nutrition 0.000 claims abstract description 8
- 239000006188 syrup Substances 0.000 claims abstract description 8
- 238000005406 washing Methods 0.000 claims abstract description 8
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 7
- 229920002472 Starch Polymers 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 235000019698 starch Nutrition 0.000 claims abstract description 7
- 239000008107 starch Substances 0.000 claims abstract description 7
- 238000009835 boiling Methods 0.000 claims abstract description 6
- 229940001941 soy protein Drugs 0.000 claims abstract description 6
- 101710109488 Salt stress-induced protein Proteins 0.000 claims abstract description 5
- 238000010438 heat treatment Methods 0.000 claims abstract description 5
- 238000003756 stirring Methods 0.000 claims abstract description 5
- 239000007788 liquid Substances 0.000 claims abstract description 4
- 239000002245 particle Substances 0.000 claims abstract description 4
- 239000011265 semifinished product Substances 0.000 claims abstract description 3
- 239000001728 capsicum frutescens Substances 0.000 claims description 10
- 238000010298 pulverizing process Methods 0.000 claims description 2
- 239000010903 husk Substances 0.000 claims 1
- 235000002566 Capsicum Nutrition 0.000 abstract description 8
- 239000006002 Pepper Substances 0.000 abstract description 8
- 241000722363 Piper Species 0.000 abstract description 8
- 235000016761 Piper aduncum Nutrition 0.000 abstract description 8
- 235000017804 Piper guineense Nutrition 0.000 abstract description 8
- 235000008184 Piper nigrum Nutrition 0.000 abstract description 8
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 235000019568 aromas Nutrition 0.000 abstract 1
- 239000000463 material Substances 0.000 description 4
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 235000012046 side dish Nutrition 0.000 description 2
- 235000002639 sodium chloride Nutrition 0.000 description 2
- 235000018553 tannin Nutrition 0.000 description 2
- 229920001864 tannin Polymers 0.000 description 2
- 239000001648 tannin Substances 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 230000007721 medicinal effect Effects 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 235000019654 spicy taste Nutrition 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
- A23J3/16—Vegetable proteins from soybean
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/88—Taste or flavour enhancing agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/20—Malt products
- A23L7/25—Fermentation of cereal malt or of cereal by malting
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2200/00—Function of food ingredients
- A23V2200/15—Flavour affecting agent
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/16—Taste affecting agent
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/20—Ingredients acting on or related to the structure
- A23V2200/254—Particle size distribution
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- Polymers & Plastics (AREA)
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- Food Science & Technology (AREA)
- Botany (AREA)
- Mycology (AREA)
- Agronomy & Crop Science (AREA)
- Molecular Biology (AREA)
- Biochemistry (AREA)
- Biotechnology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Confectionery (AREA)
Abstract
본 발명은 단감을 주성분로 하는 고추장의 제조방법 및 이 방법에 의해 제조된 단감고추장에 관한 것으로, 종래의 고추장에서는 얻을 수 없었던 영양분과 향기를 얻을 수 있는 특징이 있다.The present invention relates to a method of preparing kochujang containing sweet persimmon and sweet persimmon pepper prepared by this method, and has the characteristics of obtaining nutrients and aromas that were not obtained in the conventional kochujang.
감을 세척한 후 씨와 껍질을 제거시키는 제1과정, 상기 제1과정을 통해 얻어진 감살을 분쇄기로 투입, 150∼200메시 정도의 입자를 가지도록 분쇄시키는 제2과정, 상기 제2과정을 통해 얻어진 분쇄된 감살을 가열용기에 넣고 상기 분쇄된 감살의 중량대비 30∼80%의 설탕을 동시에 투입하여 교반하면서 끓여주는 제3과정, 상기 제3과정의 진행중에서 감살이 끓기 시작한 후 60분 정도 경과후 상기 분쇄된 감살의 중량대비 0.5∼2% 정도의 액상 구연산을 투입시킨 후 10∼20분 정도 더 끓여주는 제4과정, 상기 제4과정을 거친 반제품에 고춧가루 와 물엿과 소금 및 대두단백질을 3.6:3:2:1.4의 비율로 혼합한 부재료를 상기 단감퓨레와 중량대비 1:0.625내지는 1:0.5 사이의 비율로 혼합하여 항아리에 담은 후 3∼6개월간 숙성시켜서 완성하는 것을 특징으로 한다.The first process of washing the persimmon and removing the seeds and shells, the second step of grinding the persimmon obtained through the first process into a grinder, the second process to have a particle size of 150 ~ 200 mesh, obtained through the second process Put the ground persimmons in a heating container and add 30-80% of sugar to the weight of the ground persimmons at the same time to boil with stirring, and then 60 minutes after the persimmons start to boil during the third process. After adding 0.5 to 2% of the liquid citric acid to the weight of the ground persimmon, the fourth step of boiling for 10 to 20 minutes, pepper powder, starch syrup, salt and soy protein in the semi-finished product after the fourth step 3.6: The submaterial mixed in a ratio of 3: 2: 1.4 is mixed with the sweet persimmon puree at a ratio of 1: 0.625 to 1: 0.5, and then aged in a jar and aged for 3 to 6 months.
Description
본 발명은 단감을 주성분으로 하는 고추장의 제조방법 및 이 방법에 의해 제조된 단감고추장에 관한 것으로, 종래의 고추장에서는 얻을 수 없었던 영양분(비타민 A와 비타민 C가 풍부함)과 상큼하고 단 향기, 약효를 가지는 단감고추장을 제공하여 국민건강과 수출증진에 이바지코저 함이 목적이다. 상기의 약효는, 감속에 내포되어 있는 탄닌 성분에 의한 것인데 이는 서양의학에서는 몰론 동양의 동의보감이나 본초강목 등에서 알려진 바와 같다. 상기의 탄닌은 혈압을 낮추어주고 혈관을건강하게 하며 성인병을 예방하는 효과와 함께 항암 성분도 있는 것으로 알려져 있다.The present invention relates to a method for preparing kochujang containing sweet persimmon and sweet persimmon pepper paste prepared by the method, and has a fresh, sweet fragrance and medicinal effect not found in conventional kochujang (rich in vitamin A and vitamin C). The purpose is to provide sweet persimmon pepper paste and contribute to national health and export promotion. The above-mentioned effect is due to the tannin component contained in the slowdown, which is as known from Western medicine and Oriental bodhisattva or herbal herb in Western medicine. Tannins are known to lower blood pressure, make blood vessels healthy, and prevent adult diseases, as well as anti-cancer ingredients.
종래의 고추장은 고춧가루 와 물엿, 소금, 메주가루를 적당량 혼합한 후 용기에 담아서 몇 개월 정도 숙성시킨 반찬 또는 음식의 재료라 할 수 있다. 이는 약간 달고 매운맛을 띠며 다소 매콤한 냄새를 가지고 적색(혹은 암적색)의 색깔을 가진 채 점도가 높은 겔 상태를 유지한다. 그런데 상기 종래의 고추장은 고추와 물엿으로부터의 약간의 효소성분과 미미한 영양소만이 있을 뿐 건강에 이바지하는 바는거의 없다고 할 수 있다.Conventional gochujang may be called a side dish or food material that is mixed with red pepper powder, starch syrup, salt and meju powder in a container and aged for several months. It has a slightly sweet, spicy taste, a slightly spicy odor and a high viscosity gel with a red (or dark red) color. By the way, the conventional gochujang only contains a few enzyme components and minor nutrients from red pepper and starch syrup, which can hardly contribute to health.
따라서 본 발명은, 비타민이 풍부하고 건강에 이로우며 냄새 또한 향기로운특성을 가지는 단감고추장을 제공코저 한다.Therefore, the present invention provides a sweet persimmon pepper that is rich in vitamins, is beneficial to health, and has a smell.
이를 위하여 본 발명은, 감을 세척한 후 씨와 껍질을 제거시키는 제1과정, 상기 제1과정을 통해 얻어진 감살을 분쇄기로 투입, 150∼200메시 정도의 입자를 가지도록 분쇄시키는 제2과정, 상기 제2과정을 통해 얻어진 분쇄된 감살을 가열용기에 넣고 상기 분쇄된 감살의 중량대비 30∼80%의 설탕을 동시에 투입하여 교반하면서 끓여주는 제3과정, 상기 제3과정의 진행중에서 감살이 끓기 시작한 후 60분 정도 경과후 상기 분쇄된 감살의 중량대비 0.5∼2% 정도의 액상 구연산을 투입시킨후 10∼20분 정도 더 끓여주는 제4과정, 상기 제4과정을 거친 반제품에 고춧가루 와 물엿과 소금 및 대두단백질을 3.6:3:2:1.4의 비율로 혼합한 부재료를 상기 단감퓨레와 중량대비 1:0.625 내지는 1:0.5 사이의 비율로 혼합하여 항아리에 담은 후 3∼6개월간 숙성시켜서 완성하는 것을 특징으로 하는 제조방법을 제공한다.To this end, the present invention, the first process to remove the seeds and shells after washing the persimmon, the second step of pulverizing the fine persimmon obtained through the first process into a grinder, having a particle of about 150 ~ 200 mesh, the Put the crushed persimmon obtained through the second process into a heating vessel and the third step of boiling while stirring by adding 30-80% of sugar to the weight of the pulverized persimmon at the same time, during the process of the third process After about 60 minutes, add 0.5 ~ 2% of liquid citric acid to the weight of the ground persimmon, and then boil it for 10 ~ 20 minutes, and add red pepper powder, syrup and salt to the semi-finished product. And soybean protein in a ratio of 3.6: 3: 2: 1.4, and mixed with the persimmon puree at a ratio of 1: 0.625 to 1: 0.5 to the weight, and then aged in a jar for three to six months to complete.It provides a method of ranging.
다시 본 발명은 고춧가루와 물엿과 소금 및 대두단백질로 구성된 부재료와 주재료인 단감퓨레로 구성된 것을 특징으로 하는 단감고추장을 제공한다.In another aspect, the present invention provides a sweet persimmon pepper paste, which is composed of a red pepper powder, starch syrup, salt and soy protein, and a main ingredient, persimmon puree.
이하 본 발명에 따른 바람직한 실시예를 첨부한 도면을 참조하여 상세히 설명한다. 그리고, 하기의 설명에서는 본 발명을 이해하는데 필요한 부분만이 설명되며 그 이외 부분의 설명은 본 발명의 요지를 흐트리지 않도록 생략될 것이라는 것을 유의하여야 한다.Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings. In the following description, it should be noted that only parts necessary for understanding the present invention will be described, and descriptions of other parts will be omitted so as not to obscure the subject matter of the present invention.
본 발명의 실시예를 살핀다.Consider an embodiment of the invention.
썩은 부분이나 상한 부분이 없는 양질의 감을 세척한 후 씨와 껍질을 제거시키는 제1과정에 있어서, 세척은 수돗물이 계속하여 흐르는 세척조를 이용하였고 상기 세척조 안에는 다수의 세척솔이 회전하도록 하였다. 그러나 세척은 수작업에 의해서도 가능함은 당연하다. 다음, 수작업에 의해 감의 껍질과 씨를 제거하였다.In the first step of removing the seeds and shells after washing the persimmons having no rot or upper portion, the washing was performed using a washing tank in which tap water continued to flow, and a plurality of washing brushes were rotated in the washing tank. Naturally, however, cleaning can be done by hand. The skin and seeds of the persimmons were then removed manually.
상기 제1과정을 통해 얻어진 감살을 분쇄기로 투입, 150∼200메시 정도의 입자를 가지도록 분쇄시키는 제2과정에 있어서, 상기 분쇄기는 다단의 예리한 칼날이조립되어 있는 커터장치가 다수 설치되어 있는데 가장 상부의 커터장치는 감살의 두께가 1mm 이하로 되도록 얇게 슬라이스 시키고 그 다음의 커터장치는 1차로 슬라이스 된 것을 다시 입자가 더욱 작은 조각으로 분쇄시킨다. 이러한 작용에 의해 가장 마지막의 커터장치는 감살을 150∼200메시 정도로 미세하게 분쇄시킨다.In the second step of crushing the gamyeo obtained through the first process into a grinder, to have a particle of about 150 ~ 200 mesh, the grinder is equipped with a plurality of cutter devices are assembled with a plurality of sharp blades The upper cutter device slices thinly so that the thickness of the cut is less than 1 mm, and the next cutter device grinds the first slice into smaller pieces. By this action, the last cutter device grinds finely into fine pieces of 150 to 200 mesh.
상기 제2과정을 통해 얻어진 분쇄된 감살을 가열용기에 넣고 상기 분쇄된 감살의 중량대비 30∼80%의 설탕을 동시에 투입하여 교반하면서 끓여주는 제3과정에있어서, 상기 가열용기는 교반기가 장치되어 있는 금속재의 용기를 사용하였다. 그러나 재래식의 용기(예:솥)에 상기 재료를 넣고 주걱을 이용하여 저으면서 가열할수도 있다.In the third process of putting the pulverized persimmon obtained through the second process into a heating vessel and boils while stirring by simultaneously adding 30 to 80% of the sugar to the weight of the pulverized persimmon, the heating vessel is equipped with a stirrer A metal container was used. However, the material may be added to a conventional container (eg, a pot) and heated by stirring with a spatula.
상기 제3과정의 진행 중에서 감살이 끓기 시작한 후부터 60분 정도 경과 후상기 분쇄된 감살의 중량대비 0.5∼2% 정도의 액상 구연산을 투입시킨 후 10∼20분정도 더 끓여주는 제4과정을 진행시켰다.During the third process, after 60 minutes elapsed from the start of persimmons, the fourth process of boiling about 10 to 20 minutes was carried out after adding about 0.5 to 2% of liquid citric acid to the weight of the ground persimmons. .
다음, 고춧가루와 물엿과 소금 및 대두단백질을 3.6:3:2:1.4의 비율로 혼합한 부 재료를 준비한 후 상기 단감 퓨레와 상기 부 재료를 중량대비 1:0.625 내지는 1:0.5 사이의 비율로 혼합하여 항아리에 담은 후 3∼6개월간 숙성시켜 본 발명의 단감고추장을 완성하였다.Next, after preparing a subsidiary material of red pepper powder, starch syrup, salt and soy protein at a ratio of 3.6: 3: 2: 1.4, the persimmon puree and the submaterial are mixed at a ratio of 1: 0.625 to 1: 0.5 by weight. After fermentation in a jar for 3-6 months to complete the sweet persimmon pepper of the present invention.
상기의 실시예에서 단감 퓨레의 투입량을 최고 30% 까지 줄여서 실시한 결과그 정도의 선까지는 제품상의 별 문제는 없었으나 단감 퓨레의 투입량이 그 이하일경우에는 숙성 과정에서 고추장이 딱딱하게 굳어버리는 문제가 있음을 알 수 있었다. 반대로 상기 부 재료의 량을 줄이고 단감 퓨레의 투입량을 증가시켜 본 결과상기의 단감 퓨레 투입량 대비 30% 정도까지 증가시켜도 큰 문제는 없었으나 점도가 다소 낮아진다는 사실을 알 수 있었다. 따라서 단감 퓨레의 증가량이 상기의 투입량 대비 30%를 초과할 경우 고추장의 점도가 매우 낮아져서 취급하기가 불편하며고추장 특유의 맛이 감소되어 양질의 제품이 되지는 못한다는 결론을 얻었다.As a result of reducing the dose of sweet persimmon puree in the above embodiment up to 30%, there was no problem on the product up to that level, but if the input of sweet persimmon puree was less than that, there was a problem that the kochujang hardened during the ripening process. And it was found. On the contrary, as a result of reducing the amount of the auxiliary material and increasing the input of sweet persimmon puree, it was found that the viscosity was slightly lowered even though it increased to about 30% of the sweet persimmon puree input. Therefore, when the amount of sweet persimmon puree exceeds 30%, the viscosity of red pepper paste is very low, which makes it difficult to handle and the taste of red pepper paste is reduced, resulting in a poor quality product.
한편, 대두단백질 대신에 메주가루를 곱게 분쇄하여 사용하여도 무방하였으나 이 경우 고추장에서 다소 메주 특유의 냄새가 난다는 사실이 확인되었다.Meanwhile, instead of soy protein, meju powder may be finely ground and used, but in this case, it was confirmed that red pepper has a somewhat peculiar smell.
상기한 바와 같이 완성된 본 발명의 단감고추장은 다소 핑크빛이 감도는 적색의 색깔을 띠게되며 단감 고유의 향기가 은은히 풍기면서 종래의 고추장과 비슷한 점도를 가지는 것으로 나타났지만 고추장보다는 통상의 잼에 가까운 점도의 성질이 나타남을 알 수 있었다. 또한 단감의 단맛이 은은하게 남는 미각 작용이 뚜렷이 나타남을 알 수 있었다As described above, the sweet persimmon pepper of the present invention has a slightly pinkish red color and has a similar viscosity to that of conventional kochujang, while the fragrance of sweet persimmon is softly scented, but close to conventional jam rather than kochujang. It can be seen that the nature of. In addition, it was found that the sweet taste of sweet persimmon remained pale.
이상과 같은 본 발명은, 비타민이 풍부하고 맛과 향이 뛰어나며 건강증진의유용한 효과가 있음은 물론 일본 등지에 수출하여 외화를 획득할 수 있는 특징을 가진다.As described above, the present invention is rich in vitamins, has excellent taste and aroma, and has a useful effect of health promotion, as well as exporting to Japan and the like to obtain foreign currency.
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| KR1019990002994A KR100298953B1 (en) | 1999-01-25 | 1999-01-25 | Thick saypaste mixed with red peppers manufacture method and this method a sweet persimmon thick saypaste mixed with red peppers of the chief element is a sweet persimmon |
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| KR1019990002994A KR100298953B1 (en) | 1999-01-25 | 1999-01-25 | Thick saypaste mixed with red peppers manufacture method and this method a sweet persimmon thick saypaste mixed with red peppers of the chief element is a sweet persimmon |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100479783B1 (en) * | 2002-08-21 | 2005-03-30 | 경상남도 하동군 | Kochujang adding persimmon and green tea |
| KR100855665B1 (en) * | 2007-03-07 | 2008-09-03 | 최희재 | Kochujang for anti-cholesterol comprising persimmon fruit and extracts of herb medicine mixture and a preparation method thereof |
| KR100903651B1 (en) * | 2008-11-14 | 2009-06-18 | 박은진 | Dried persimmon manufacturing method |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20030029737A (en) * | 2001-10-10 | 2003-04-16 | 진주단감농업협동조합 | Hot pepper paste comprising mainly a japanese apricot and a sweet persimmon and the method thereof |
| KR100697695B1 (en) * | 2005-05-24 | 2007-03-20 | 방금순 | Method for manufacturing gochujang using mandarin oranges as the main materials |
| CN101878896A (en) * | 2010-07-08 | 2010-11-10 | 张建卿 | Processing process of persimmon edible paste |
| KR101365551B1 (en) * | 2012-05-17 | 2014-02-21 | 경희대학교 산학협력단 | Gochujang with persimmon syrup and producting method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100479783B1 (en) * | 2002-08-21 | 2005-03-30 | 경상남도 하동군 | Kochujang adding persimmon and green tea |
| KR100855665B1 (en) * | 2007-03-07 | 2008-09-03 | 최희재 | Kochujang for anti-cholesterol comprising persimmon fruit and extracts of herb medicine mixture and a preparation method thereof |
| KR100903651B1 (en) * | 2008-11-14 | 2009-06-18 | 박은진 | Dried persimmon manufacturing method |
| WO2010055999A1 (en) * | 2008-11-14 | 2010-05-20 | Park Eun-Jin | Method for preparing dried persimmon |
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