KR20020007245A - 밀감고추장 - Google Patents

밀감고추장 Download PDF

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Publication number
KR20020007245A
KR20020007245A KR1020010068024A KR20010068024A KR20020007245A KR 20020007245 A KR20020007245 A KR 20020007245A KR 1020010068024 A KR1020010068024 A KR 1020010068024A KR 20010068024 A KR20010068024 A KR 20010068024A KR 20020007245 A KR20020007245 A KR 20020007245A
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South Korea
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citrus
mandarin orange
chili
pepper paste
powder
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KR1020010068024A
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English (en)
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최성숙
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최성숙
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Priority to KR1020010068024A priority Critical patent/KR20020007245A/ko
Publication of KR20020007245A publication Critical patent/KR20020007245A/ko

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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
    • 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
    • A23L19/09—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
    • 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
    • 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
    • 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
    • A23L5/51—Concentration
    • 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
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or 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
    • 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
    • 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
    • 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
    • A23V2200/30—Foods, ingredients or supplements having a functional effect on health
    • A23V2200/308—Foods, ingredients or supplements having a functional effect on health having an effect on cancer prevention
    • 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
    • A23V2200/30—Foods, ingredients or supplements having a functional effect on health
    • A23V2200/31—Foods, ingredients or supplements having a functional effect on health having an effect on comfort perception and well-being
    • 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
    • A23V2200/30—Foods, ingredients or supplements having a functional effect on health
    • A23V2200/318—Foods, ingredients or supplements having a functional effect on health having an effect on skin health and hair or coat
    • 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
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

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  • Polymers & Plastics (AREA)
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  • Medicines Containing Plant Substances (AREA)
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Abstract

본 발명은 우리 고유의 식품 중 하나인 고추장에 관한 것으로 종래의 건조한 고추분말과 곡물원료 분말, 물엿 등을 혼합하여 발효숙성시켜 제조하던 방법에서 더 발전을 하여 제주도의 특산물인 밀감의 과즙과 농축액을 적절하게 가공하여 첨가함으로서 고추장의 매운맛에 밀감 특유의 깔끔하고 상큼한 맛과 영양성분이 포함된 밀감고추장의 제조방법에 관한 것이다.

Description

밀감고추장{omitted}
본 발명은 종래의 고추장을 만드는 방법에서 발전을 하여 밀감이 가지고 있는 상큼한 맛과 영양성분을 첨가하기 위하여 밀감을 농축하고 과즙을 추출하여 고추장을 만드는 과정에 투입을 하여 고추장 본래의 매운맛에 달콤하고 상큼하며 풍부한 비타민과 베타크립토키산틴(CRP) 성분의 첨가로 암 억제 및 피부미용과 피로회복에도 효능이 있는 기능성 고추장을 제조하는 방법에 관한 것이다.
종래에는 고추분말에 단순히 곡물원료 분말과 물엿 등으로 고추장을 만들었으며 근래에 와서 밀감 이외에도 여러 가지 과일과 채소 등을 넣어서 새로운 고추장을 만들고 있다.
예로부터 우리 민족의 식생활은 맵고 짠 음식을 선호하여 왔으나 의학의 발전으로 맵고 짠 음식이 인체의 장기에 끼치는 해가 밝혀져 점차로 이러한 맵고 짠 음식을 기피하는 추세에 있어 우리 고유의 음식 중 하나인 고추장의 소비가 젊은 층을 위주로 감소하고 있으며 반대로 외국인의 고추장에 대한 관심이 높아지고 있어 밀감이 갖고있는 상큼한 맛과 영양성분을 첨가하기 위하여 제주도의 특산물인 밀감을 이용하여 농축액과 과즙을 추출하고 고추장을 만드는 과정에 혼합하여 맛과 건강을 돕는 밀감고추장을 만드는 과정을 기술적 과제로 한 것이다.
도 1은 1차 혼합물 만드는 순서도
도 2는 2차 혼합물 만드는 순서도
도 3은 밀감고추장 만드는 순서도
첨부된 도면을 참조로 하여 다음과 같이 설명을 한다.
도 1,2에서 구입한 붉은 고추를 씻어 햇볕에 잘 말린 후 건조한 고추를 파쇄기에서 곱게 분쇄하여 제 1재료인 고춧가루를 만들고 또 한편으로 밀감을 구입하여 깨끗이 씻어 약한 불에서 오랫동안 끓여서 제 2재료인 밀감 농축액을 만든다.
또 다른 밀감을 잘 씻어 껍질 채 압착기에 넣고 제 3재료인 밀감과즙을 추출해 낸 후 위의 제 1, 2, 3재료들을 각 준비를 하고 또 물엿과 소금 그리고 고추장이 발효하는 과정에서 나는 냄새를 제거하고 고추장을 잘 상하지 않게 하는 희석식 소주와 곡물원료 분말에 물을 붓고 끓여 (표 1)의 비율로 준비 해놓는다.
도 3에서 이렇게 준비한 재료 중 1차로 제 1재료인 고춧가루와 물에 끓인 곡물원료 분말죽, 소금을 먼저 섞은 후 2차로 물엿과 희석식 소주 그리고 밀감농축액과 밀감과즙을 섞어 앞서 혼합한 고춧가루 등의 혼합물과잘 저어서 섞은 후 항아리에 넣고 발효숙성을 시킨다.
본 발명에 의해 만들어진 밀감고추장은 상큼한 맛과 향을 지니고 있고 또 밀감에 함유된 비타민과 베타크립토키산틴(CRP)성분 등으로 암 억제 및 피부미용과 피로회복 등에서 효과를 나타내고 메운 고추장의 섭취로 인한 장기 손상을 어느 정도 줄여줄 것으로 기대가 되며 아울러 국제적 관광지인 제주도의 새로운 상품으로 알려 밀감재배 농가에 밀감고추장 제조로 인한 밀감소비로 소득을 증대시키는 효과를 가져오고 이로 지역의 고용창출에도 도움이 될 것으로 보인다.

Claims (1)

  1. 고춧가루와 곡물원료 분말, 물엿 등을 혼합하여 만드는 고추장에 있어 밀감을 끓여서 만든 밀감농축액과 밀감을 압착하여 추출한 밀감과즙을 첨가하는 것을 특징으로 하는 밀감을 이용한 고추장 제조 방법.
KR1020010068024A 2001-10-30 2001-10-30 밀감고추장 KR20020007245A (ko)

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100418335B1 (ko) * 2001-12-31 2004-02-14 김세재 감귤 발효액과 그것을 함유한 장류와 그 제조방법
WO2009035292A1 (en) * 2007-09-12 2009-03-19 Gum Soon Bang Method for making mandarin orange peel-containing gochujang and gochujang made thereby
KR100948391B1 (ko) * 2008-04-24 2010-03-19 제주대학교 산학협력단 감귤농축액을 포함하는 감귤고추장 및 이의 제조방법

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR960020745A (ko) * 1994-12-17 1996-07-18 김충식 저염사과 고추장의 제조방법
KR20000001324A (ko) * 1998-06-10 2000-01-15 김동욱 과실즙을 이용한 고추장 및 그 제조방법
KR20000053848A (ko) * 2000-04-26 2000-09-05 이명호 각종 과일 농축액을 첨가시켜 숙성시키는 과일 고추장제조 방법
KR100372776B1 (ko) * 2000-12-22 2003-02-15 강대만 포도 고추장 제조방법
KR20030029737A (ko) * 2001-10-10 2003-04-16 진주단감농업협동조합 청매실 및 단감을 주성분으로 하는 고추장 및 이것의제조방법

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR960020745A (ko) * 1994-12-17 1996-07-18 김충식 저염사과 고추장의 제조방법
KR20000001324A (ko) * 1998-06-10 2000-01-15 김동욱 과실즙을 이용한 고추장 및 그 제조방법
KR20000053848A (ko) * 2000-04-26 2000-09-05 이명호 각종 과일 농축액을 첨가시켜 숙성시키는 과일 고추장제조 방법
KR100372776B1 (ko) * 2000-12-22 2003-02-15 강대만 포도 고추장 제조방법
KR20030029737A (ko) * 2001-10-10 2003-04-16 진주단감농업협동조합 청매실 및 단감을 주성분으로 하는 고추장 및 이것의제조방법

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100418335B1 (ko) * 2001-12-31 2004-02-14 김세재 감귤 발효액과 그것을 함유한 장류와 그 제조방법
WO2009035292A1 (en) * 2007-09-12 2009-03-19 Gum Soon Bang Method for making mandarin orange peel-containing gochujang and gochujang made thereby
KR100918678B1 (ko) * 2007-09-12 2009-09-22 방금순 감귤 겉껍질을 함유한 감귤 고추장 제조방법 및 그 고추장
KR100948391B1 (ko) * 2008-04-24 2010-03-19 제주대학교 산학협력단 감귤농축액을 포함하는 감귤고추장 및 이의 제조방법

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