KR20020007246A - Jujube red pepper paste - Google Patents
Jujube red pepper paste Download PDFInfo
- Publication number
- KR20020007246A KR20020007246A KR1020010068025A KR20010068025A KR20020007246A KR 20020007246 A KR20020007246 A KR 20020007246A KR 1020010068025 A KR1020010068025 A KR 1020010068025A KR 20010068025 A KR20010068025 A KR 20010068025A KR 20020007246 A KR20020007246 A KR 20020007246A
- Authority
- KR
- South Korea
- Prior art keywords
- jujube
- powder
- red pepper
- chili
- pepper paste
- Prior art date
Links
- 240000004160 Capsicum annuum Species 0.000 title claims description 20
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 title claims description 20
- 235000007862 Capsicum baccatum Nutrition 0.000 title claims description 20
- 239000001728 capsicum frutescens Substances 0.000 title claims description 20
- 244000126002 Ziziphus vulgaris Species 0.000 title 1
- 241001247821 Ziziphus Species 0.000 claims abstract description 23
- 239000000843 powder Substances 0.000 claims abstract description 16
- 235000008504 concentrate Nutrition 0.000 claims abstract description 5
- 239000012141 concentrate Substances 0.000 claims abstract description 5
- 229920002472 Starch Polymers 0.000 claims description 3
- 235000019698 starch Nutrition 0.000 claims description 3
- 239000008107 starch Substances 0.000 claims description 3
- 239000006188 syrup Substances 0.000 claims description 3
- 235000020357 syrup Nutrition 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 2
- 239000002994 raw material Substances 0.000 claims 1
- 238000001035 drying Methods 0.000 abstract description 3
- 239000000203 mixture Substances 0.000 abstract description 3
- 230000000144 pharmacologic effect Effects 0.000 abstract description 3
- 235000019640 taste Nutrition 0.000 abstract description 3
- 238000005406 washing Methods 0.000 abstract description 3
- 235000013339 cereals Nutrition 0.000 abstract description 2
- 239000003610 charcoal Substances 0.000 abstract description 2
- 150000003839 salts Chemical class 0.000 abstract description 2
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 5
- 238000000227 grinding Methods 0.000 abstract 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 235000020374 simple syrup Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
- 235000021148 salty food Nutrition 0.000 description 3
- 235000021259 spicy food Nutrition 0.000 description 3
- 230000017531 blood circulation Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 210000000056 organ Anatomy 0.000 description 2
- 230000001256 tonic effect Effects 0.000 description 2
- 235000002566 Capsicum Nutrition 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 241000722363 Piper Species 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 239000002934 diuretic Substances 0.000 description 1
- 230000001882 diuretic effect Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000019654 spicy taste Nutrition 0.000 description 1
Classifications
-
- 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
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
- Seasonings (AREA)
Abstract
Description
본 발명은 종래의 고추장을 만드는 방법에서 발전하여 대추가 갖고 있는 맛과 약용적인 기능을 첨가하여 맛과 영양성분이 뛰어난 고추장을 만들기 위하여 대추를 다려서 응축액을 만들고 분말을 내어 고추가루와 곡물가루 그리고 물엿 등과 섞어 만드는 대추고추장의 제조방법에 관한 것으로 종래에는 고추분말에 단순히 곡물가루와 물엿 등만으로 고추장을 만들었으며 근래에 대추 이외에도 여러 가지 과일 등을 이용하여 고추장을 만들고 있다.The present invention has been developed from the conventional method of making red pepper paste to add the flavor and medicinal function of jujube to make red pepper paste with excellent taste and nutritional ingredients to make condensate by making jujube and to make powdered powder of red pepper powder, grain flour and starch syrup. It relates to a manufacturing method of jujube red pepper paste made by mixing with etc. In the past, red pepper paste was made only from red pepper powder and starch syrup in red pepper powder, and recently, various kinds of fruits other than jujube have been used to make red pepper paste.
예로부터 우리 민족의 식생활은 맵고 짠 음식을 위주로 하여 왔으나 의학의 발전으로 이러한 맵고 짠 음식이 인간의 장기에 끼치는 해가 밝혀져 맵고 짠 음식을 기피하는 경향이 있어 우리 고유의 음식 중 하나인 고추장에 예로부터 이뇨, 혈액순환과 자양강장에 이롭고 우리나라 어디에서나 흔한 대추를 고아서 응축액을 만들고 또 한편으로 분말을 내어 고추장을 만드는 과정에 첨가하여 맛과 건강을 돕는대추고추장을 만드는 과정을 기술적 과제로 한 것이다.Since ancient times, our nation's diet has been focused on spicy and salty foods, but the development of medicine reveals the harm that spicy and salty foods have on human organs, so they tend to avoid spicy and salty foods. It is a technical task to make jujube red pepper which is beneficial to diuresis, blood circulation and nourishment tonic, and adds jujube common in anywhere in Korea to make condensate and make powder to make red pepper paste.
..
첨부된 도면을 참조로 하여 다음과 같이 설명을 한다.With reference to the accompanying drawings will be described as follows.
도 1에서 구입한 붉은 고추를 햇볕에 말리고 건조한 고추를 파쇄기에서 분쇄하여 제 1재료인 고춧가루를 만들고 또 다른 한편으로 대추를 구입하여 잘 씻은 후 약한 불에서 오랫동안 다리어 제 2재료인 대추농축액을 만든다.Dry the red pepper purchased in FIG. 1 in the sun and crush the dried pepper in a crusher to make the red pepper powder as the first material, and on the other hand, buy the jujube and wash it well for a long time under low heat to make the jujube concentrate.
또 대추를 구입하여 잘 씻고 말린 후 분말의 상태인 제 3재료를 만들어 부피비로 10 : 2 : 1의 비율로 혼합을 하고 여기에 다시 곡물원료분말을 고춧가루의 비율만큼 그리고 적당량의 물엿과 식염수를 혼합하여 잘 섞는다.After purchasing jujube, washing it well and drying it, make a third material in the form of powder. Mix well.
이렇게 배합이 된 혼합물을 항아리에 넣고 그 위에 다시 소금을 뿌리고 숯을 얹어 발효숙성 시켜 대추고추장을 완성시킨다.Put the blended mixture in a jar, sprinkle salt on top of it, add charcoal to ferment and mature to make jujube red pepper paste.
본 발명에 의해 만들어진 대추고추장은 대추에 함유된 약리 성분과 성인병을 예방하고 치료할 수 있는 약리 작용이 세계 여러 나라에서 밝혀짐에 따라 이뇨, 혈액순환과 자양강장에 도움을 주고 고추장의 매운 맛으로 인한 장기의 손상을 예방할 것으로 보여 국민건강에 이바지를 하는 것은 물론 근래에 한국의 고추장에 관심을 갖는 외국인의 입맛에도 맞추고 나아가 대추고추장의 제조로 중국산 대추의 수입으로 어려움을 겪고있는 대추재배 농가의 수익증대에도 도움이 될 것이다.The jujube red pepper made by the present invention helps the diuretic, blood circulation and nourishment tonic as the pharmacological component contained in the jujube and the pharmacological action that can prevent and treat adult diseases are found in the world, and due to the spicy taste of red pepper paste It is expected to prevent damage to organs and contribute to national health as well as to meet the tastes of foreigners who are interested in Korean red pepper paste. Will also help.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020010068025A KR20020007246A (en) | 2001-10-30 | 2001-10-30 | Jujube red pepper paste |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020010068025A KR20020007246A (en) | 2001-10-30 | 2001-10-30 | Jujube red pepper paste |
Related Parent Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR2020010021056 Division | 2001-07-09 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20020007246A true KR20020007246A (en) | 2002-01-26 |
Family
ID=19715622
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020010068025A KR20020007246A (en) | 2001-10-30 | 2001-10-30 | Jujube red pepper paste |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20020007246A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101243651B1 (en) * | 2012-08-07 | 2013-03-15 | 이태규 | The manufacturing method of gochujang sauce |
| KR20140083238A (en) * | 2012-12-26 | 2014-07-04 | (유)동건홀딩스 | A manufacturing method of hot-pepper sauce |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR19990074815A (en) * | 1998-03-14 | 1999-10-05 | 최송묵 | Method of manufacturing bowel using herbal medicine |
| KR100329959B1 (en) * | 1998-11-20 | 2002-09-04 | 이종만 | Method for manufacturing non-fermented hot pepper paste |
| KR100371802B1 (en) * | 2000-11-02 | 2003-02-11 | 김동림 | The method for manufacturing of pear kochujang |
| KR20030039949A (en) * | 2001-11-13 | 2003-05-22 | 안성현 | Gochujang with fruit ingredients |
-
2001
- 2001-10-30 KR KR1020010068025A patent/KR20020007246A/en not_active Application Discontinuation
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR19990074815A (en) * | 1998-03-14 | 1999-10-05 | 최송묵 | Method of manufacturing bowel using herbal medicine |
| KR100329959B1 (en) * | 1998-11-20 | 2002-09-04 | 이종만 | Method for manufacturing non-fermented hot pepper paste |
| KR100371802B1 (en) * | 2000-11-02 | 2003-02-11 | 김동림 | The method for manufacturing of pear kochujang |
| KR20030039949A (en) * | 2001-11-13 | 2003-05-22 | 안성현 | Gochujang with fruit ingredients |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101243651B1 (en) * | 2012-08-07 | 2013-03-15 | 이태규 | The manufacturing method of gochujang sauce |
| KR20140083238A (en) * | 2012-12-26 | 2014-07-04 | (유)동건홀딩스 | A manufacturing method of hot-pepper sauce |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A108 | Dual application of patent | ||
| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| E601 | Decision to refuse application |