KR20000033042A - The preparation method of vinegar red pepper paste - Google Patents

The preparation method of vinegar red pepper paste Download PDF

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KR20000033042A
KR20000033042A KR1019980049701A KR19980049701A KR20000033042A KR 20000033042 A KR20000033042 A KR 20000033042A KR 1019980049701 A KR1019980049701 A KR 1019980049701A KR 19980049701 A KR19980049701 A KR 19980049701A KR 20000033042 A KR20000033042 A KR 20000033042A
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weight
parts
red pepper
pepper paste
boil
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KR100291334B1 (en
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차봉수
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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
    • 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/20—Fish extracts
    • 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/60—Edible seaweed
    • 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
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • 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
    • A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
    • 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
    • A23L27/82—Acid flavourants
    • 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
    • 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
    • A23V2250/00—Food ingredients
    • A23V2250/20—Natural extracts
    • A23V2250/202—Algae extracts
    • 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
    • A23V2250/00—Food ingredients
    • A23V2250/20—Natural extracts
    • A23V2250/21—Plant extracts
    • A23V2250/212—Garlic

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Molecular Biology (AREA)
  • Seasonings (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

PURPOSE: A method for preparing vinegar red pepper paste as a functional foodstuff is provided, which is able to offer new type of vinegar red pepper paste that is rich in vitamins like amino acids and nutritive ingredients and is pertinent to the needs of the modelers who want foodstuff being low in calories and is helpful of preventing the diabetes by decreasing the content of artificial sweetening. CONSTITUTION: A method of preparing vinegar red pepper paste comprises the following steps. A first step is to put 200g of anchovy in the juice of sea tangle and boiling for 5 minutes in order to make an anchovy sauce, that is prepared by boiling 200g of sea tangle in the 6kg of water. A second step is to put 500g of Lentinus edodes, 500g of onion, 1kg of radish, 300g of carrot, 300g of stone-leek being chopped up properly, in the anchovy sauce and boil them again for about 2-3 hours for being concentration. A third step is to put 500g of garlic and ginger in the concentrated anchovy sauce and boiling them for 1 hour, then to put 18g of nectar in the mixture from a third step and boiling them again for 30-40minutes, then to strain the concentrated mixture through a sieve for exclusion of solid ingredient. A fourth step is to put 3kg of red pepper paste, 1.2kg of millet jelly, 1kg of sugar, 2.8L of vinegar in the strained mixture and boil them for sterilization.

Description

초고추장의 제조방법Manufacturing method of ultra red pepper paste

본 발명은 초고추장의 제조방법에 관한 것으로서, 더욱 상세하게는 영양가 높고 감미가 풍부하며 수분을 다량 함유할 수 있는 초고추장을 제조하는 방법에 관한 것이다.The present invention relates to a method for producing ultra red pepper, and more particularly, to a method for producing super red pepper which is nutritious, rich in sweetness and can contain a large amount of water.

일반적으로 초고추장은 각 가정이나 요식업체에서 소량으로 고추장에 식초와 감미료를 혼합하여 제조되온 것으로서, 이같은 경우 맛에 균일성이 없고 장기간 보존하면 변질되어 유통이 곤란하다.In general, ultra red pepper paste is manufactured by mixing vinegar and sweeteners in red pepper paste in small amounts in each home or restaurant, and in such a case, it is difficult to distribute because it is not uniform in taste and deteriorates when stored for a long time.

이같은 점을 해소하기 위해서 대한민국 특허공고 제92-5367호에는 찹쌀 18%, 밀가루 15%와 물 40%를 혼합하여 100℃ 상에서 2시간 동안 증자시키는 제1공정과, 황곡 0.5%를 첨가하여 곡자실 온도 28∼32℃ 이상에서 48시간 발효시킨 후 출곡하는 제2공정과, 고춧가루 14.5%, 식염 12%를 분쇄기에서 80∼100 메쉬로 혼합교반한 후 90일 동안 숙성시켜 1차 생성물이 제조되는 제3공정과, 1차 생성물을 50∼60℃로 4시간 가열한 다음 냉각시킨 2차 생성물을 제조하는 제4공정과, 2차 생성물의 47%에 황설탕 20%, 물엿 20%, 양조식초(산도 10%짜리) 13%를 혼합, 분쇄하여 7∼10일 동안 자숙시키는 제5공정을 통하여 초고추장을 제조하는 방법에 대하여 개시되어 있다.In order to solve this problem, Korean Patent Publication No. 92-5367 discloses a first process of mixing 18% glutinous rice, 15% wheat flour and 40% water to increase the temperature at 100 ° C. for 2 hours, and adding 0.5% yellow grains to the grain room. The second step of fermentation for 48 hours at a temperature of 28 ~ 32 ℃ or more, and 14.5% of red pepper powder, 12% salt was mixed and stirred in a mill to 80-100 mesh and aged for 90 days to prepare a primary product Step 3, the fourth step of heating the primary product to 50 ~ 60 ℃ for 4 hours and then cooled second product, and 47% of the secondary product 20% sulfur sugar, 20% starch syrup, brewing vinegar ( Disclosed is a method for preparing ultra red pepper paste through a fifth process of mixing and grinding 13% of acidity (10% acidity) and ripening for 7 to 10 days.

그러나, 이를 비롯한 종래의 방법에 따라 제조된 초고추장은 영양성분이 떨어지고 인체에 유익하지 않은 설탕 등을 과량 첨가해야 하는 등의 문제점이 있었다.However, the ultra red pepper paste prepared according to the conventional method including the same has a problem that the nutrient content is reduced and an excessive amount of sugar is not added to the human body.

이에 따라 보조 식품으로서의 역할과 함께 기능성 식품으로서의 역할을 동시에 수행할 수 있는 초고추장 개발이 절실히 요구되고 있는 실정이다.Accordingly, there is an urgent need for the development of ultra red pepper paste that can simultaneously play a role as a supplement and a functional food.

본 발명의 목적은 종래 양념으로서의 초고추장의 역할에 기능성 식품으로서의 역할을 부여함과 동시에 설탕 등의 인공감미료의 사용량을 줄이면서도 감미가 풍부한 초고추장의 제조방법을 제공하는 데 있다.An object of the present invention is to provide a method of producing a rich red pepper paste while giving a role as a functional food to the role of the ultra pepper as a conventional seasoning while reducing the amount of artificial sweeteners such as sugar.

이와같은 목적을 달성하기 위한 본 발명의 초고추장의 제조방법은 물 250∼350 중량부에 다시마 8∼12 중량부를 넣고 끓여 다시마 국물을 제조하는 단계; 다시마 국물에 멸치 7∼12 중량부를 넣고 재차 끓여서 멸치국물을 제조하는 단계; 멸치국물에 버섯 20∼27 중량부, 양파 23∼27 중량부, 무 45∼60 중량부, 당근 12∼20 중량부 및 대파 10∼20 중량부를 넣어 재차 끓이고 뜸을 들여 진하게 만드는 단계; 상기 액에 마늘 20∼30 중량부 및 생강 20∼30 중량부를 넣고 끓여 우려내는 단계; 여기에 감로를 넣고 30∼40분간 추가로 끓이는 단계; 고형분을 걸러내고 순수 액을 얻는 단계; 여기에 고추장 100∼200 중량부를 넣고 잘 혼합한 다음, 물엿 50∼65 중량부, 설탕 45∼60 중량부 및 식초 100∼140 중량부를 넣고 다시 끓이는 단계를 포함하는 것을 그 특징으로 한다.Method for producing an ultra-red pepper paste of the present invention for achieving the above object is a step of preparing kelp broth by adding 8 to 12 parts by weight of kelp to 250 to 350 parts by weight of water; 7 to 12 parts by weight of anchovy in kelp broth to boil again to prepare anchovy broth; 20-27 parts by weight of mushrooms, 23-27 parts by weight of onions, 45-60 parts by weight of radish, 12-20 parts by weight of carrots and 10-20 parts by weight of green onions to boil and moisten again; Adding 20-30 parts by weight of garlic and 20-30 parts by weight of ginger to the solution and boiling; Add nectar to the mixture and boil for another 30 to 40 minutes; Filtering solids to obtain pure liquid; Add 100-200 parts by weight of red pepper paste and mix well, and then add 50-65 parts by weight of starch syrup, 45-60 parts by weight of sugar and 100-140 parts by weight of vinegar to boil again.

이와같은 본 발명을 더욱 상세하게 설명하면 다음과 같다.The present invention will be described in more detail as follows.

본 발명은 초고추장 제조에 있어서 고추장, 물엿, 설탕 및 식초를 혼합하는 일련의 과정은 종래와 유사하나 이들을 풀어서 혼합하는 액을 별도로 조성하여 영양성분을 보충하고 감미를 풍부하게 하도록 한 것이다.In the present invention, a series of mixing red pepper paste, starch syrup, sugar and vinegar in the preparation of ultra red pepper paste is similar to the conventional one, but by separately preparing a solution to mix them to supplement the nutritional ingredients and enrich the sweetness.

본 발명의 초고추장 제조의 1단계는 물 250∼350 중량부에 다시마 8∼12 중량부를 넣고 끓여 다시마 국물을 제조하는 단계이다.In the first step of preparing the ultra red pepper paste of the present invention, 8 to 12 parts by weight of kelp is added to 250 to 350 parts by weight of water to prepare kelp broth.

여기서, 물과 다시마의 양이 상기와 같은 경우 다시마 국물의 맛을 제대로 낼 수 있다.Here, if the amount of water and kelp is as described above can taste the taste of kelp soup.

이때, 물이 끓자마자 다시마를 건져내어야 한다. 만일 끓인 다음 다시마를 계속 고온의 물에 두면 다시마가 물러져 즙이 나와 국물이 혼탁해지고, 다시마 고유의 맛이 사라지게 된다.At this time, as soon as the water boils out the kelp should be removed. If you keep the kelp in hot water after boiling, the kelp will recede, the juice will come out, the soup will become cloudy, and the taste of kelp will disappear.

상기와 같은 방법으로 다시마 국물을 낸 다음, 여기에 멸치를 첨가하여 다시 끓여서 멸치액을 제조한다. 이때, 첨가되는 멸치의 양은 7∼12 중량부인 것이 멸치 맛과 향을 내는데 바람직하다.Seaweed broth is prepared in the same manner as above, and then, anchovy is added thereto to boil again to prepare anchovy solution. At this time, the amount of anchovies added is preferably 7 to 12 parts by weight to give anchovy taste and aroma.

멸치를 넣고 5분 정도 끓이면 멸치가 떠올랐다가 가라 앉게 되는 데 이때 바로 건져 내어야 맛이 떫어지지 않는다.If you boil anchovy for about 5 minutes, the anchovy floats and sinks.

이와같이 멸치액을 제조한 다음, 여기에 버섯 20∼27 중량부, 양파 23∼27 중량부, 무 45∼60 중량부, 당근 12∼20 중량부 및 대파 10∼20 중량부를 첨가하고 재차 끓이고 뜸을 들여 진하게 액을 제조한다.After preparing the anchovy liquid in this way, add 20 to 27 parts by weight of mushrooms, 23 to 27 parts by weight of onions, 45 to 60 parts by weight of radish, 12 to 20 parts by weight of carrots, and 10 to 20 parts by weight of green onions, and boil again. To prepare a liquid.

버섯으로는 이미 그 항암 성분 등이 널리 알려진 표고버섯을 사용하는 것이 바람직하다.As mushrooms, it is preferable to use shiitake mushrooms which are well known for their anticancer components.

각 재료는 2∼4등분하여 첨가하는 것이 가열시간을 단축시킬 수 있고, 맛이 충분히 우러날 수 있다.Dividing each material into 2 to 4 parts can shorten the heating time, and the taste can be sufficiently satisfied.

이때, 가열 시간은 2시간 이상이어야 맛이 제대로 우러날 수 있다.At this time, the heating time should be more than 2 hours to taste properly.

그 다음, 여기에 감로를 넣고 30∼40분 동안 추가로 끓인다.Then add nectar to it and boil for another 30 to 40 minutes.

감로는 인공감미료를 대체할 수 있는 천연 감미료로서, 쪄서 말린 잎을 사용한다.Nectar is a natural sweetener that can replace artificial sweeteners and uses dried leaves.

감미를 충분히 발휘할 수 있는 감로의 함량은 물 100 중량부에 대하여 0.03 중량부이다.The content of the nectar which can fully exhibit sweetness is 0.03 part by weight with respect to 100 parts by weight of water.

이와같이 감로를 넣어 우러낸 액에는 상기 일련의 공정을 통해 첨가된 고형성분 즉, 버섯, 양파, 무, 당근, 대파 및 감로 등이 남아 있는 바, 이를 체로 걸러 고형분을 제거하여 순수 액을 얻는다.In this way, the liquid extracted by the nectar is left with a solid component added through the series of processes, that is, mushrooms, onions, radishes, carrots, green onions and nectar bar, and the sieve to remove the solid content to obtain a pure liquid.

얻어진 액에 통상의 초고추장 제조에서와 같이 고추장을 풀고, 물엿, 설탕 및 식초를 가미하여 다시 끓인다.To the obtained liquid, the red pepper paste is unpacked as in the case of conventional ultra pepper paste, boiled again by adding syrup, sugar and vinegar.

이때, 다시 끓이는 것은 살균을 위해서이다.At this time, boiling again is for sterilization.

첨가되는 고추장의 함량은 100∼200 중량부이고, 물엿은 50∼65 중량부, 설탕은 45∼60 중량부이고, 식초는 가열로 인해 휘발될 것을 감안하여 100∼140 중량부 첨가한다.The content of red pepper paste is 100 to 200 parts by weight, starch syrup is 50 to 65 parts by weight, sugar is 45 to 60 parts by weight, and vinegar is added to 100 to 140 parts by weight in consideration of volatilization due to heating.

한편, 본 발명의 초고추장 제조에 사용되는 각 재료의 성분은 다음 표 1과 같다.On the other hand, the components of each material used in the manufacture of ultra red pepper of the present invention are shown in Table 1 below.

당근carrot 무radish 생강ginger 양파onion 파wave 표고버섯Shiitake mushrooms 멸치Anchovy 다시마Kelp 에너지(kcal)Energy (kcal) 3434 1818 5353 3535 2626 282282 299299 195195 수분(g)Moisture (g) 89.689.6 94.394.3 83.383.3 90.090.0 91.191.1 10.010.0 23.023.0 11.311.3 단백질(g)Protein (g) 1.01.0 0.80.8 1.51.5 1.01.0 1.51.5 18.518.5 54.254.2 5.75.7 지질(g)Lipid (g) 0.20.2 0.10.1 0.20.2 0.20.2 0.30.3 3.23.2 7.37.3 1.51.5 당질(g)Carbohydrate (g) 7.87.8 3.83.8 12.312.3 7.97.9 5.55.5 58.858.8 0.30.3 47.147.1 섬유(g)Fiber (g) 0.80.8 0.60.6 1.61.6 0.50.5 1.01.0 5.25.2 00 5.65.6 회분(g)Ash (g) 0.60.6 0.40.4 1.11.1 0.40.4 0.60.6 4.34.3 15.215.2 23.823.8 칼슘(mg)Calcium (mg) 3838 2626 1313 1515 8181 1313 19771977 690690 인(mg)Phosphorus (mg) 3737 2323 2828 3434 3535 296296 14941494 177177 철(mg)Iron (mg) 0.70.7 0.70.7 0.80.8 0.30.3 1.01.0 4.24.2 7.67.6 6.06.0 나트륨(mg)Sodium (mg) 2929 1313 55 55 1One 2020 28122812 47004700 칼륨(mg)Potassium (mg) 362362 213213 344344 141141 186186 21722172 22542254 52105210 비타민A(㎍)Vitamin A (㎍) 총 RETotal RE 12571257 88 00 00 129129 00 00 7171 레티놀Retinol 00 00 00 00 00 00 00 00 카로틴carotene 75407540 4646 00 00 775775 00 00 425425 비타민 B1(mg)Vitamin B 1 (mg) 0.060.06 0.030.03 0.030.03 0.040.04 0.060.06 0.420.42 0.140.14 0.220.22 비타민 B2(mg)Vitamin B 2 (mg) 0.040.04 0.020.02 0.040.04 0.010.01 0.090.09 1.101.10 0.120.12 0.330.33 나이아신(mg)Niacin (mg) 0.80.8 0.40.4 1.01.0 0.20.2 0.60.6 20.020.0 16.716.7 2.32.3 비타민 C(mg)Vitamin C (mg) 66 1515 55 88 2121 00 00 3030 폐기물(%)waste(%) 1111 44 1717 33 1919 00 00 00

이하, 본 발명을 실시예에 의거 상세히 설명하면 다음과 같은 바, 본 발명이 실시예에 의해 한정되는 것은 아니다.Hereinafter, the present invention will be described in detail with reference to Examples, but the present invention is not limited by the Examples.

실시예Example

물 6kg에 다시마 200g을 넣고 끓여 다시마 국물을 제조하였다. 끓자마자 다시마를 건져내었다.200 g of kelp was put in 6 kg of water and boiled to prepare a kelp broth. As soon as it boiled out the kelp.

얻어진 다시마 국물에 멸치 200g을 넣고 5분 정도 재차 끓여서 멸치국물을 제조하였다.Anchovy 200g was added to the obtained kelp broth and boiled again for about 5 minutes to prepare anchovy broth.

제조된 멸치국물에 소정의 크기로 절단된 표고버섯 500g, 양파 500g, 무 1kg, 당근 300g 및 대파 300g을 넣고 2시간 30분 동안 재차 끓이고 뜸을 들여 진하게 만들었다.500 g of shiitake mushrooms, onions 500 g, radish 1 kg, carrots 300 g and leek 300 g were added to the prepared anchovy broth and boiled again for 2 hours and 30 minutes to make the steam moistened.

상기 액에 마늘 500g, 생강 500g을 넣고 1시간 정도 끓여 푹 우려냈다.500 g of garlic and 500 g of ginger were added to the solution, and the mixture was boiled for about 1 hour to simmer.

여기에 감로 18g을 넣고 30∼40분간 더 끓인 다음, 체로 걸러 고형분을 제거하였다.18 g of nectar was added to the mixture and boiled for another 30 to 40 minutes, and then sieved to remove solids.

고형분이 제거된 액에 고추장 3kg을 풀고 물엿 1.2kg, 설탕 1kg, 식초 2.8ℓ를 넣고 다시 끓여 살균하였다. 이때, 끓자마자 가열을 멈추었다.3kg of kochujang was added to the liquid from which the solid was removed, 1.2kg syrup, 1kg sugar, and 2.8 l of vinegar were boiled again and sterilized. At this time, heating was stopped as soon as it boiled.

실험예 1Experimental Example 1

상기 실시예에 따라 얻어진 초고추장을 한국식품연구소에 의뢰하여 시중에 유통되고 있는 제품과 수분, 회분, 조지방, 조단백, 탄수화물, 조섬유 함량 및 열량을 측정하여 그 결과를 다음 표 2에 나타내었다.The ultra-red pepper paste obtained according to the above example was commissioned by the Korea Food Research Institute to measure the product and moisture, ash, crude fat, crude protein, carbohydrate, crude fiber content and calories, which are in the market, and the results are shown in Table 2 below.

그리고, 상기 실시예에 따라 얻어진 초고추장에 대하여 캡탄 외 25항목에 대하여 한국식품연구소에 의뢰하여 분석한 결과는 다음 표 3에 나타낸 바와 같다.In addition, the results obtained by requesting the Korea Food Research Institute for the captan et al 25 items for the ultra red pepper obtained according to the above embodiment are shown in Table 3 below.

실시예Example 비교예 1Comparative Example 1 비교예 2Comparative Example 2 비교예 3Comparative Example 3 비교예 4Comparative Example 4 비교예 5Comparative Example 5 수분(%)moisture(%) 58.9858.98 47.1547.15 45.0845.08 51.1951.19 41.9541.95 46.3746.37 회분(%)Ash content (%) 3.023.02 4.324.32 4.564.56 6.716.71 6.306.30 4.984.98 조지방(%)Crude fat (%) 1.191.19 2.042.04 2.042.04 1.701.70 1.861.86 1.441.44 조단백(%)Crude Protein (%) 2.702.70 4.264.26 3.623.62 4.264.26 4.934.93 3.823.82 탄수화물(%)carbohydrate(%) 34.1134.11 42.2342.23 45.0645.06 36.1436.14 44.9644.96 43.3943.39 열량(kcal)Calories (kcal) 151.43151.43 197.44197.44 206.04206.04 171.46171.46 210.66210.66 194.80194.80 조섬유(%)Crude fiber (%) 1.631.63 1.721.72 1.761.76 1.361.36 1.411.41 1.751.75 (주)비교예 1 : 순창 초고추장, 비교예 2: 오뚜기 초고추장비교예 3 : 태양초 초고추장, 비교예 4 : 진미 초고추장비교예 5 : 옹가네 초고추장COMPARATIVE EXAMPLE 1 Sunchang Gochujang, Comparative Example 2: Ottogi Gochujang Equipment 3: Suncho Gochujang, Comparative Example 4: Delicacy Chochu Gochujang 5: Ongane Gochujang

성분ingredient 함유량(mg/100g)Content (mg / 100g) 비타민 B2 Vitamin B 2 0.0730.073 아스파틱산Aspartic acid 17.1717.17 트레오닌Threonine 12.5212.52 세린Serine 9.879.87 글루탐산Glutamic acid 877.85877.85 프롤린Proline 97.8597.85 글라이신Glycine 7.727.72 알라닌Alanine 21.6421.64 시스틴Cystine 1.441.44 발린Valine 17.2317.23 메티오닌Methionine 6.016.01 이소루이신Isoleucine 12.5612.56 루이신Leucine 88.3888.38 티로신Tyrosine 1.191.19 페닐알라닌Phenylalanine 25.2725.27 히스티딘Histidine 5.335.33 라이신Lysine 13.7813.78 아르기닌Arginine 35.6335.63 칼슘calcium 17.1817.18 나트륨salt 511.73511.73 칼륨potassium 133.45133.45 마그네슘magnesium 36.1436.14 철iron 1.181.18 아연zinc 0.240.24

상기 표 2의 결과로부터 본 발명에 따라 제조된 초고추장의 경우 초고추장으로서 바람직한 수분 함량을 가지고 있으며, 전반적으로 열량이 낮으므로 비만의 우려가 없음을 알 수 있다.From the results of Table 2, the ultra red pepper paste prepared according to the present invention has a desirable water content as the ultra red pepper paste, and it can be seen that there is no fear of obesity because the overall calorific value is low.

한편, 상기 표 3의 결과로부터 본 발명에 따라 얻어진 초고추장은 다양한 영양성분을 함유하고 있으며 특히 칼슘, 마그네슘 등과 같은 미량 원소를 다량 함유하고 있어서 기능성 식품으로 유용함을 알 수 있다.On the other hand, from the results of Table 3, the ultra red pepper obtained according to the present invention contains various nutrients, and it can be seen that it is particularly useful as a functional food because it contains a large amount of trace elements such as calcium and magnesium.

실험예 2Experimental Example 2

상기 실시예에 따라 얻어진 초고추장과 시중 유통되고 있는 일반 초고추장에 대하여 숙련된 패널을 통해 관능평가를 실시하였으며, 그 결과는 다음 표 4에 나타낸 바와 같다.The sensory evaluation was carried out through an expert panel on the ultra-red pepper paste obtained in accordance with the above embodiment and the general red pepper paste in the market, and the results are shown in Table 4 below.

패널은 남자 25명, 여자 25명으로 하였고, 초고추장을 시식한 후 입안에 남은 맛을 제거하기 위하여 양치 후 30분 지난 후 다른 제품을 평가하도록 하였다.The panel consisted of 25 males and 25 females, and after trying the red pepper paste, they evaluated the other products 30 minutes after brushing to remove the taste left in their mouths.

평가기준은 다음과 같다.Evaluation criteria are as follows.

우수 : 41∼50명의 판단 양호Excellent: Good judgment of 41-50 people

보통 : 25∼40명의 판단 양호Normal: Good judgment from 25 to 40 people

나쁨 : 25명 미만의 판단 양호Poor: Good judgment of less than 25 people

실시예Example 비교예 1Comparative Example 1 비교예 2Comparative Example 2 비교예 3Comparative Example 3 비교예 4Comparative Example 4 비교예 5Comparative Example 5 색color 우수Great 우수Great 보통usually 우수Great 보통usually 우수Great 신맛Sour taste 우수Great 보통usually 보통usually 우수Great 우수Great 보통usually 단맛sweetness 우수Great 우수Great 우수Great 우수Great 보통usually 우수Great 매운맛Spicy 우수Great 우수Great 보통usually 보통usually 우수Great 보통usually 감칠맛Umami 우수Great 보통usually 보통usually 보통usually 보통usually 보통usually 떫은맛Astringent 우수Great 보통usually 보통usually 보통usually 보통usually 보통usually

상기 표 4의 결과로부터 본 발명에 따른 초고추장은 초고추장으로서 요구되는 미감이나 색감이 모두 양호한 것을 알 수 있다.From the results of Table 4, it can be seen that the super pepper paste according to the present invention has both good taste and color taste required as the ultra pepper paste.

이상에서 상세히 설명한 바와 같이, 본 발명에 따라 다시마, 멸치, 버섯 등을 첨가하여 국물을 내고 여기에 고추장을 풀어 제조된 초고추장은 아미노산, 비타민을 비롯한 영양성분이 다량 함유되어 있고 열량이 낮아 현대인의 요구에 적절할 뿐만 아니라 인공감미료의 함량을 줄이므로써 당뇨병 예방에 좋으면서도 감미가 풍부하다.As described in detail above, the super pepper paste prepared by adding kelp, anchovies, mushrooms, etc. according to the present invention to make broth and release red pepper paste therein contains a large amount of nutrients including amino acids, vitamins and low calories and needs of modern people. Not only is it suitable for the prevention of diabetes but it is also rich in sweetness by reducing the amount of artificial sweeteners.

Claims (3)

물 250∼350 중량부에 다시마 8∼12 중량부를 넣고 끓여 다시마 국물을 제조하는 단계;Adding 8-12 parts by weight of kelp to 250-350 parts by weight of water to boil to prepare a kelp broth; 다시마 국물에 멸치 7∼12 중량부를 넣고 재차 끓여서 멸치국물을 제조하는 단계;7 to 12 parts by weight of anchovy in kelp broth to boil again to prepare anchovy broth; 멸치국물에 버섯 20∼27 중량부, 양파 23∼27 중량부, 무 45∼60 중량부, 당근 12∼20 중량부 및 대파 10∼20 중량부를 넣어 재차 끓이고 뜸을 들여 진하게 만드는 단계;20-27 parts by weight of mushrooms, 23-27 parts by weight of onions, 45-60 parts by weight of radish, 12-20 parts by weight of carrots and 10-20 parts by weight of green onions to boil and moisten again; 상기 액에 마늘 20∼30 중량부 및 생강 20∼30 중량부를 넣고 끓여 우려내는 단계;Adding 20-30 parts by weight of garlic and 20-30 parts by weight of ginger to the solution and boiling; 여기에 감로를 넣고 30∼40분간 추가로 끓이는 단계;Add nectar to the mixture and boil for another 30 to 40 minutes; 고형분을 걸러내고 순수 액을 얻는 단계;Filtering solids to obtain pure liquid; 여기에 고추장 100∼200 중량부를 넣고 잘 혼합한 다음, 물엿 50∼65 중량부, 설탕 45∼60 중량부 및 식초 100∼140 중량부를 넣고 다시 끓이는 단계를 포함하는 초고추장의 제조방법.100 to 200 parts by weight of red pepper paste is mixed well, and then 50 to 65 parts by weight of starch syrup, 45 to 60 parts by weight of sugar and 100 to 140 parts by weight of vinegar are added. 제 1 항에 있어서, 감로는 물 100 중량부에 대하여 0.03 중량부 되도록 혼합하는 것을 특징으로 하는 초고추장의 제조방법.The method of claim 1, wherein the nectar is mixed with 0.03 parts by weight with respect to 100 parts by weight of water. 제 1 항의 방법에 따라 제조된 초고추장.Ultra red pepper paste prepared according to the method of claim 1.
KR1019980049701A 1998-11-19 1998-11-19 Manufacturing method of ultra red pepper paste KR100291334B1 (en)

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KR100460548B1 (en) * 2002-09-05 2004-12-08 학교법인 동의학원 A method for manufacturing hot paster
CN104905195A (en) * 2015-06-15 2015-09-16 湖北远野风食品有限公司 Fermentation type chopped chilli and processing technology thereof

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KR100375369B1 (en) * 2000-12-04 2003-03-10 박병근 Preparing method of sauce for sliced raw fish
KR20030062648A (en) * 2002-01-18 2003-07-28 차봉수 Manufacturing method of Korean hot pepper paste
KR20030062645A (en) * 2002-01-18 2003-07-28 차봉수 Manufacturing method of Korean hot pepper paste
KR20040014748A (en) * 2002-08-10 2004-02-18 주종재 Manufacturing process of sea lettuce-added kochujang
KR100965132B1 (en) * 2007-11-20 2010-06-23 유한회사 신포우리식품 Strong noodle sauces with punic apple tastes

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Publication number Priority date Publication date Assignee Title
KR100460548B1 (en) * 2002-09-05 2004-12-08 학교법인 동의학원 A method for manufacturing hot paster
CN104905195A (en) * 2015-06-15 2015-09-16 湖北远野风食品有限公司 Fermentation type chopped chilli and processing technology thereof

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