KR20010011547A - A manufacturing method of instant kochujang - Google Patents
A manufacturing method of instant kochujang Download PDFInfo
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- KR20010011547A KR20010011547A KR1019990030958A KR19990030958A KR20010011547A KR 20010011547 A KR20010011547 A KR 20010011547A KR 1019990030958 A KR1019990030958 A KR 1019990030958A KR 19990030958 A KR19990030958 A KR 19990030958A KR 20010011547 A KR20010011547 A KR 20010011547A
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- 238000004519 manufacturing process Methods 0.000 title claims description 20
- 239000000843 powder Substances 0.000 claims abstract description 53
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 25
- 244000068988 Glycine max Species 0.000 claims abstract description 24
- 240000008042 Zea mays Species 0.000 claims abstract description 22
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 22
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 22
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- 238000000034 method Methods 0.000 claims abstract description 19
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 17
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- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
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- 230000013595 glycosylation Effects 0.000 description 1
- 238000006206 glycosylation reaction Methods 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 235000011073 invertase Nutrition 0.000 description 1
- 235000021374 legumes Nutrition 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
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Classifications
-
- 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
- A23L27/14—Dried spices
-
- 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
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- 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
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/20—Extruding
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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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- Health & Medical Sciences (AREA)
- Manufacturing & Machinery (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
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- Botany (AREA)
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Abstract
Description
일반적인 고추장 제조는 복잡한 제조공정과 품질의 규격화가 곤란하여 자동화에 의한 대량생산이 곤란하고, 장기간의 숙성기간이 필요함으로 시설 및 관리에 많은 어려움이 있었다. 또한 현재 제조되고 있는 거의 대부분의 고추장은 쌀과 소맥을 주원료로 사용함에 따라 다양해지는 현대인의 기호에 알맞는 다양한 종류의 고추장 제조가 어려운 실정이다.In general, Kochujang production is difficult to standardize complex manufacturing process and quality, making mass production by automation difficult, and requiring long-term ripening period. In addition, most of the currently prepared kochujang is difficult to manufacture various kinds of kochujang suitable for the taste of modern people, which is diversified by using rice and wheat as the main ingredients.
따라서 본 발명은 옥수수등 각종곡류 및 콩등 각종두류등의 원료를 맥아분과 혼합하여 호화 및 부분 당화공정을 거쳐 부재료와 함께 분말상으로 혼합하여 비닐용기에 포장하므로, 그 공정이 간단하여 공장에서 대량 생산시 원가절감 효과가 크다.Therefore, in the present invention, raw materials such as various cereals such as corn and various soybeans such as soybeans are mixed with malt powder and subjected to gelatinization and partial saccharification process, and then mixed in powder form with subsidiary materials and packed in a plastic container, so that the process is simple and mass production in a factory Cost reduction effect is big.
특히 제조공정 중 원료곡물과 맥아분이 부분 당화되므로 별도의 당화공정이 불필요하고, 숙성기간이 단축되는 장점이 있다.Particularly, since the raw grains and malt are partially glycosylated during the manufacturing process, a separate saccharification process is unnecessary and the maturation period is shortened.
또한 원료곡물로써 옥수수등 각종곡류와 콩등 각종두류를 사용함에 따라 그들 특유의 향미와 고소한 맛을 갖는 옥수수등 각종곡류분말고추장과 콩등 각종두류분말고추장 프리믹스의 제조방법에 관한 것이다.The present invention also relates to a method for preparing premixes of various cereal powders such as corn and red pepper powder and soybeans having soy flavor and savory taste as they use various grains such as corn and various soybeans such as beans.
본 발명을 좀더 상세하게 설명하면 다음과 같다.The present invention will be described in more detail as follows.
옥분등 각종곡물 또는 콩등 각종두류분 그리고 맥아분의 호화 및 부분 당화를 위한 장치는 도 1에서와 같이 호퍼, 가수장치, 4 단의 barrel, twin-screw, 구동장치 및 사출 장치로 구성되어 있으며 barrel은 4 단으로 나뉘어져 조립된다. 각각의 barrel 주위에는 온도계, 히터, 냉각장치가 부착되어 있어 각각 온도조절이 가능하다.As shown in Fig. 1, the device for gelatinization and partial saccharification of various grains such as jade flour or various soybean flours such as beans and maltose consists of a hopper, a watering device, a four-stage barrel, a twin-screw, a driving device and an injection device. Is divided into four stages and assembled. Thermometers, heaters, and coolers are attached around each barrel to control their temperature.
옥수수등 각종곡류분말고추장 원료인 옥분등 각종곡분과 맥아분(필요시 아밀라제를 첨가)을 호퍼에 넣은 후 1 단으로 투입되면 혼합과정이 이루어지며 2 단으로 이송된다.Various grain powders such as corn, etc. Various grain powders such as jade powder and malt powder (added amylase, if necessary) are put into the hopper, and then mixed into the first stage, and then transferred to the second stage.
2 단에서는 혼합된 원료의 수분함량에 따라 가수되며 일차로 부분 당화가 이루어진다.In the second stage, it is hydrolyzed according to the water content of the mixed raw materials, and the first part is partially glycosylated.
옥분등 각종곡분 및 맥아분의 부분 당화는 50-60℃에서 이루어지므로 2 단 barrel의 온도는 50-60℃로 유지시킨다.Partial saccharification of various grains such as jade and malt is achieved at 50-60 ℃, so the temperature of the second stage barrel is maintained at 50-60 ℃.
3 단으로 이송된 원료는 70-90℃로 유지되는 barrel 내에서 서서히 호화가 이루어지기 시작하며 4 단으로 이송되는데 4 단의 온도는 150-180℃로 유지되어 이송되는 원료가 서서히 압출, 팽화가 진행되며 호화가 이루어진다.The raw material transferred to the third stage is gradually gelatinized in the barrel maintained at 70-90 ℃ and transferred to the fourth stage. The temperature of the fourth stage is maintained at 150-180 ℃ so that the transferred raw material is gradually extruded and expanded. It goes on and luxury is done.
이렇게 하여 얻어진 압출물은 옥분등 각종곡분과 맥아분의 부분 당화로 인해 고추장 제조시 발효가 신속히 진행되어 숙성기간이 단축되며, 별도의 부분 당화공정이 불필요하게 되어 간편하게 제조할수 있는 장점을 지니며 압출물의 수분함량이 10-15% 내외로 보관이 용이하게 된다.The extrudate obtained in this way is rapidly fermented during the manufacture of red pepper paste due to partial saccharification of various grain flours such as jade, malt meal, and shorten the maturation period. Water content of water is about 10-15%, making it easy to store.
특히 옥분등 각종곡분과 맥아분은 원료중 전분의 함량이 높기 때문에 낮은 온도에서도 호화가 잘 이루어지며, 색상이 희고 특유의 옥수수맛e를 나타내어 고추장 제조시 독특한 풍미를 갖게 된다.In particular, various grain flours such as jade flour and malt flour have high starch content in the raw material, so that they can be luxury even at low temperature, and the color is white and shows a unique corn flavor e.
콩분등 각종두류분고추장의 경우 원료물인 콩등 각종두류분중, 다량의 식물성 단백질이 50-55% 함유되어 있어 단백질의 공급원으로 우수하며 탄수화물이 약 25-35% 함유되어 있다.In the case of various kinds of bean powder such as soybean powder, 50-55% of vegetable protein such as soybean is a large source of protein, and it is an excellent source of protein and contains about 25-35% carbohydrate.
압출은 옥분등 각종곡분과 맥아분 혼합물의 경우와 유사하며 옥분등 각종곡분에 비해 전분의 함량이 적어 단맛이 약하므로 혼합되는 맥아분의 함량을 보다 높게 하여 수행한다.Extrusion is similar to the case of mixtures of various flours such as jade, and malt flour, and the content of malt flour is higher than that of mixed flours such as jade.
이렇게 생성된 압출물은 콩등 각종두류 특유의 구수한 향미를 갖게된다.The resulting extrudate has a distinctive flavor unique to various legumes such as beans.
또한 단백질이 40-50% 함유되어 있어 우수한 단백질 공급원으로 고추장 제조시 독특한 고추장을 만들 수 있다.It also contains 40-50% protein, making it an excellent source of protein for the production of red pepper paste.
이렇게 얻어진 옥분등 각종곡분과 맥아분 또는 콩분등 각종두류분과 맥아분 압출물을 필요시 건조한 후 70-140 mesh로 분쇄 후 고추가루, 식염, 메주가루를 혼합한 다음 포장하여 출하한다.Thus obtained various flours such as jade flour and malt flour or soybean flour and various malt flours and malt extrudates are dried, if necessary, pulverized into 70-140 mesh, mixed with red pepper powder, salt and meju powder, and then packaged and shipped.
각각의 고추장 제조는 정해진 양만큼의 물을 가한후 별도의 당화과정 없이 냉장고에서 2주간 숙성하면 새로운 맛의 옥수수등 각종곡류분말고추장 또는 콩등 각종두류분말고추장이 제조된다.Each kochujang is made by adding a predetermined amount of water and then aging in the refrigerator for two weeks without a separate saccharification process. Various kinds of powdered red pepper paste, such as corn and soybean powdered pepper, are produced.
본 발명은 옥수수등 각종곡류와 콩등 각종두류를 주원료로 압출 성형에 의한 호화 및 부분 당화로 별도의 당화 공정 없이 공장이나 가정에서 보다 손쉽고 간편하게 제조할수 있는 옥수수등 각종곡류분말고추장 및 콩등 각종두류분말고추장 프리믹스의 제조에 목적이 있다.According to the present invention, various grains such as corn and various soybeans, such as beans, can be easily and conveniently manufactured in factories or homes without extra saccharification process by extrapolation and partial saccharification by extrusion molding. It is aimed at the preparation of the premix.
본 발명은 옥수수등 각종곡류분말고추장 프리믹스 또는 콩등 각종두류분말고추장 프리믹스 제조에 관한 것으로, 더욱 구체적으로는 압출에 의해 호화, 부분 당화시킨 분말을 고추가루, 식염, 메주가루등의 부재료와 혼합, 포장하여 출하함으로써 공장에서 대량생산시 그 공정이 간단하며 고추장제조시 별도의 당화공정이 불필요하고, 물만 가하여 제조가 가능한 옥수수등 각종곡류분말고추장과 콩등 각종두류분말고추장 프리믹스에 관한 것이다.The present invention relates to the preparation of various kinds of cereal powder pepper premix such as corn or various kinds of bean powder pepper premix such as soybeans, and more specifically, mixing and packaging powders obtained by extruding the powder, which is gelatinized and partially saccharified with red pepper powder, salt, meju powder, etc. It is related to the premix of various kinds of cereal powder pepper and corn such as corn and soybean powder pepper which can be manufactured by adding water only.
재래식의 경우, 공정상의 차이가 있으나 보통 실온에서 40-60일 정도 숙성한 후 당화조에서 산당화 물엿과 보존료등를 넣고 종수를 다시 가하여 수분을 50-55%로 하고 70℃정도에서 살균한 다음 냉각, 포장하여 제품화하고 있으며, 당화고추장은 당화과정으로 인해 발효숙성 고추장에 비해 제조기간이 단축되나 향기 맛 등의 품질이 떨어지는 단점이 있다.In the case of the conventional method, there are differences in process, but usually aged at room temperature for 40-60 days, and then added acid-sugar syrup and preservative in a saccharification tank, and added the number of seeds to make 50-55% of water, sterilize at 70 ℃ and then cool, It is packaged and commercialized, and the saenghwa pepper paste has a shorter manufacturing period than fermented red pepper paste due to the saccharification process, but has a disadvantage of poor quality such as aroma and flavor.
특히 두 공정 모두 원료의 수세 및 증자 그리고 살균과정을 거치므로 공정이 복접하며 에너지의 소비가 비교적 큰 단점이 있다.In particular, since both processes go through washing, increasing and sterilization of raw materials, the process is duplicated and energy consumption is relatively large.
또한 현재 비교적 고온이 유지되는 지역에서는 고추장의 변화에 의하여 장기간 보존이 어려우며, 취급에도 각별한 주의가 요구된다.In addition, in regions where relatively high temperatures are currently maintained, long-term preservation is difficult due to the change of gochujang, and special care is required for handling.
아울러 기존의 팽화찹쌀, 보리쌀고추장 프리믹스의 경우 팽화곡분과 부재료를 섞은 후 바로 섭취시 발효가 일어나지 않아 메주냄새가 나거나 이를 해결하기 위해 50℃에서 24시간 동안 당화시켜야 하는 번거러움이 있으며 물엿이나 엿기름 첨가시에도 50℃에서 24시간 동안 당화시키거나 상온에서 30일 이상 숙성시켜야하는 단점이 있어 제조시 번거롭거나 장기간이 소요된다.In addition, in the case of existing Puffed Glutinous Rice and Barley Rice Red Pepper Premix, the fermentation does not occur immediately after mixing Puffed Grain flour and subsidiary ingredients. Even at 50 ℃ 24 hours for 24 hours or at room temperature has a disadvantage of having to be aged for 30 days or more hassle is cumbersome or takes a long time during manufacture.
또한 고추장 원료로는 종래에 널리 사용되는 찹쌀과 보리쌀을 이용함으로 기존의 고추장원료와 차별화가 되어있지 않은 실정이다.In addition, by using glutinous rice and barley rice, which are widely used as the raw gochujang, there is no differentiation from the existing gochujang raw material.
상기한 바와 같은 문제점을 해결하기 위하여 안출된 본 발명에서는, 간편성 및 기호성을 추구하는 등 식생활 양상이 변화에 맞추어 기존 방법에 의한 고추장 제조시의 단점을 해결하기 위하여 옥수수등 각종곡류, 콩등 각종두류, 맥아분등을 압출에 의한 호화와 부분당화로 고추장 제조시 보다 간편하고, 별도의 당화공정이 요구되지 않은 새로운 맛의 옥수수등 각종곡류분말고추장과 콩등 각종두류분말고추장 프리믹스 제조기법을 제공함에 그 목적이 있다.In the present invention devised to solve the problems as described above, various cereals such as corn, various soybeans such as soybeans, soybeans, so as to solve the disadvantages of Kochujang production by the existing method in accordance with the changes in dietary habits, such as pursuit of simplicity and palatability It is more convenient to make gochujang by gelatinization and partial saccharification by extruding malt powder, and it provides new mixing technique of various flavor powder pepper paste such as corn and soybean powder pepper paste that does not require separate saccharification process. There is this.
제 1도는 본 발명의 분말고추장 프리믹스 제조 공정1 is a powder pepper paste premix manufacturing process of the present invention
제 2도는 본 발명 팽화기의 구성2 is a configuration of the present invention inflator
제 3도는 본 발명 옥수수등 각종곡류분말고추장 프리믹스의 성분배합비3 is a composition ratio of the various kinds of cereal powder pepper paste of the present invention, such as corn
제 4도는 본 발명 콩등 각종두류분말고추장 프리믹스의 성분배합비4 is a composition ratio of various beans powder pepper premix of the present invention
상기한 목적을 달성하는, 본 발명에 의한 옥수수등 각종곡류분말고추장, 콩등 각종두류분말고추장 프리믹스 제조방법의 실시예를 도 2 에서와 같이 아래의 공정 1, 공정 2, 공정 3으로 나누어 보다 상세히 설명한다.Embodiments of the various methods for preparing various cereal powder pepper, such as corn and pepper powder, according to the present invention, which achieve the above object, are divided into the following steps 1, 2, and 3 as shown in FIG. do.
공정1 원료곡물의 호화 및 부분 당화는,Step 1 Gelatinization and partial saccharification of raw grains,
옥분등 각종곡분과 콩등 각종두류분 그리고 맥아분의 호화와 부분 당화는 원료의 수분함량이 중요한데 수분함량이 높을수록 호화도는 증가하나 팽화도가 감소되며 보다 높은 온도에서 팽화가 일어나 에너지가 많이 소모되며 갈변의 우려가 있다.The gelatinization and partial saccharification of various grain flours such as jade flour, various soybean flours such as soybean, and malt flour are important for the water content of raw materials.The higher the water content, the higher the degree of gelatinization, but the swelling degree decreases. There is a fear of browning.
한편 수분함량 적으면 보다 낮은 온도에서 팽화가 용이하게 진행되나 수분함량이 너무 낮게 되면 호화도가 낮아지게 된다.On the other hand, when the water content is small, the expansion is easily performed at a lower temperature, but when the water content is too low, the degree of luxury is lowered.
도 1의 장치에서돠 같이 옥분등 각종곡분과 맥아분 또는 콩분등 각종두류분과 맥아분 각각의 혼합물이 30-50℃로 유지되는 1 단에서 재혼합과 당화를 위한 필요한 온도로 상승하게 되고 2단으로 이송된다.In the apparatus of FIG. 1, the mixture of various flour meals such as jade flour and malt flour or bean flour and malt flour such as soybean flour is increased to the necessary temperature for remixing and saccharification in the first stage at 30-50 ° Is transferred to.
이송된 원료는 2 단 도입부에 혼합물의 수분함량이 25-30% 내외가 되도록 물을 가하여 50-60℃의 온도에서 부분 당화 및 호정화 한다.The transferred raw material is partially saccharified and purified at a temperature of 50-60 ° C by adding water so that the water content of the mixture is about 25-30% at the second stage introduction.
이때 당화를 촉진하기 위해 원료 투입시 소량의 당화효소(아밀라제)를 첨가하거나 3단 시작 부위에 역스크류를(reverse) 설치하여 되먹임작용(feed back)에 의해 2 단 barrel 에서의 체류시간을 연장, 재혼합하여 3 단 barrel로 이송한다.At this time, a small amount of saccharase (amylase) is added to the raw material in order to promote saccharification, or a reverse screw is installed at the start of the third stage to prolong the residence time in the second stage barrel by a feed back. Remix and transfer to three-stage barrel.
3 단으로 이송된 원료는 70-90℃로 유지되는 barrel 내에서 서서히 호화가 이루어지기 시작하며 4 단 150- 180℃를 거쳐 원료가 압출, 팽화가 진행되어 호화 및 부분 당화가 이루어진다.The raw material transferred to the third stage is gradually gelatinized in the barrel maintained at 70-90 ° C, and the raw material is extruded and swelled through the four-stage 150-180 ° C, resulting in gelatinization and partial saccharification.
이렇게 하여 얻어진 압출물은 호화와 당화로 인해 고추장 제조시 발효가 신속히 진행되어 숙성기간이 단축되며, 별도의 당화 공정이 불필요하게 되어 간편하게 제조할수 있는 장점이 있다.Thus obtained extrudate has the advantage that the fermentation proceeds quickly during the preparation of gochujang due to gelatinization and saccharification, shorten the maturation period, and can be easily manufactured as a separate saccharification process is unnecessary.
또한 본 발명에 의한 암출방법은 토출구 온도가 기존의 팽화곡분제조방법에 비하여 비교적 낮은 온도에서 압출이 이루어지므로 에너지 절감효과와 함께 양질의 압출물이 얻어질수 있다.In addition, in the extraction method according to the present invention, since the ejection opening temperature is extruded at a relatively low temperature as compared with the conventional expanded grain manufacturing method, high-quality extrudates can be obtained with an energy saving effect.
공정2 제분 및 부재료 혼합으로는,In process 2 milling and submaterial mixing,
압출물은 햄머밀이나 디스크밀을 사용하여 가루로 만드는데, 필요시 건조과정을 거친 후, 70-140 mesh 의 체로 분말화한 다음, 최종제품의 최적 가수량에 따라 부재류를 혼합한다. 혼합기는 내부스크류 혼합기를 이용한다.The extrudate is pulverized using a hammer mill or a disk mill, which, if necessary, is dried, pulverized into a 70-140 mesh sieve, and the components are mixed according to the optimum amount of water in the final product. The mixer uses an internal screw mixer.
본 고안에서의 압출물과 부재료의 배합비는 도 3. 도 4와 같다.The blending ratio of the extrudate and the submaterial in the present invention is the same as in FIG.
공정3 포장으로는,In step 3 packaging,
혼합이 끝난 혼합원료는 적당량씩 polyethylene(PE) 이나 polypropylene(PP) 필림 등을 이용하여 포장후 출하한다.After mixing, the raw materials should be packed and packed with polyethylene (PE) or polypropylene (PP) film.
출하된 제품은 표시된 만큼의 수분을 첨가하여 적게는 1주일 많게는 2주일 숙성시키면 새로운 맛의 옥수수등 각종곡류고추장 또는 콩등 각종두류고추장이 만들어진다.When the product is shipped, it adds as much water as indicated and matures for as little as a week or as long as two weeks to produce various flavors such as corn, corn, or beans.
본 발명에 의한 옥수수등 각종곡류분말고추장 또는 콩등 각종두류분말고추장 프리믹스는 기존의 고추장제조시의 복잡한 공정, 제품의 균일화 곤란, 장기간의 숙성기간이 요구되는 단점을 개선시킬수 있을 것이다.Various cereal powder pepper paste such as corn or various cereal powder pepper paste such as beans according to the present invention may improve the disadvantages of the complicated process, difficulty in homogenizing the product, and a long-term ripening period during the preparation of the existing red pepper paste.
또한 기존의 팽화찹쌀, 보리쌀고추장 프리믹스의 경우 제조시 당화시켜야 하는 번거러움을 해결할 수 있어 제조공정이 간편하며 원료의 부분당화로 숙성시간이 단축되는 효과를 나타낸다.In addition, the existing puffed glutinous rice, barley rice and pepper paste premix can solve the hassle that has to be saccharified during manufacturing, and the manufacturing process is simple and the aging time is shortened by partial glycosylation of raw materials.
특히 옥수수등 각종곡류와 콩등 각종두류를 주 원료로 사용함에 따라 다양해지는 현대인의 기호에 적합한 새로운 맛의 옥수수등 각종곡류고추장 또는 콩등 각종두류고추장의 제조가 가능할 것이다.In particular, by using various grains such as corn and various soybeans as main raw materials, it will be possible to manufacture various kinds of grains such as corn and red bean paste, such as soybeans, which are suitable for the taste of modern people.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| KR20000058691A (en) * | 2000-06-24 | 2000-10-05 | 박의석 | A manufacturing method of instant kochujang |
| KR20040046290A (en) * | 2002-11-26 | 2004-06-05 | 박영배 | Manufacturing method of powdered kochujang material |
| KR101247637B1 (en) * | 2010-10-01 | 2013-03-29 | 정재원 | Method for producing korean red-pepper paste using soybean powder and germinated corn powder |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20000058691A (en) * | 2000-06-24 | 2000-10-05 | 박의석 | A manufacturing method of instant kochujang |
| KR20040046290A (en) * | 2002-11-26 | 2004-06-05 | 박영배 | Manufacturing method of powdered kochujang material |
| KR101247637B1 (en) * | 2010-10-01 | 2013-03-29 | 정재원 | Method for producing korean red-pepper paste using soybean powder and germinated corn powder |
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| B601 | Maintenance of original decision after re-examination before a trial | ||
| J301 | Trial decision |
Free format text: TRIAL DECISION FOR APPEAL AGAINST DECISION TO DECLINE REFUSAL REQUESTED 20020905 Effective date: 20030830 |