KR20020043199A - A manufacturing technique of sweet potato red pepper paste - Google Patents

A manufacturing technique of sweet potato red pepper paste Download PDF

Info

Publication number
KR20020043199A
KR20020043199A KR1020020016588A KR20020016588A KR20020043199A KR 20020043199 A KR20020043199 A KR 20020043199A KR 1020020016588 A KR1020020016588 A KR 1020020016588A KR 20020016588 A KR20020016588 A KR 20020016588A KR 20020043199 A KR20020043199 A KR 20020043199A
Authority
KR
South Korea
Prior art keywords
sweet potato
red pepper
powder
pepper paste
manufacturing technique
Prior art date
Application number
KR1020020016588A
Other languages
Korean (ko)
Inventor
서현국
Original Assignee
서현국
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 서현국 filed Critical 서현국
Priority to KR1020020016588A priority Critical patent/KR20020043199A/en
Publication of KR20020043199A publication Critical patent/KR20020043199A/en

Links

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
    • 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
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/105—Sweet potatoes
    • 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
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Biotechnology (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Molecular Biology (AREA)
  • Microbiology (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

PURPOSE: Provided is a process of preparing red pepper paste by fermenting the boiled sweet potato with malt powder, filtering and then mixing fermented soybean powder, salt, red pepper powder and starch syrup. Whereby, the product has an improved taste and flavor. CONSTITUTION: A sweet potato is boiled without removing its skin, mixed with malt powder and fermented. The fermented sweet potato is filtered and mixed with fermented soybean powder, salt, red pepper powder and starch syrup after heating.

Description

고구마 고추장 제조방법{A manufacturing technique of sweet potato red pepper paste}A manufacturing technique of sweet potato red pepper paste

본 발명은 고구마 고추장 제조방법으로서, 기존의 찹쌀가루, 맵쌀가루, 보리가루, 밀가루 등을 이용하여 만들었던 고추장을 고구마를 주원료로하여 고추장을 제조한다.The present invention is a method for manufacturing sweet potato red pepper paste, using a sweet potato as the main raw material is made of hot pepper paste made by using conventional glutinous rice flour, spicy rice flour, barley flour, flour and the like.

본 발명은 찹살가루를 원료로하여 생산되고있는 고추장식품시장을 우리 전통식품중에 하나인 고구마를 이용하여 고추장을 생산하므로서 전통식품시장의 다양한 발전과 아울러 모든 소비자들이 공감할수있는 맛과 품질을 높이는데 목적이있다.The present invention produces kochujang using sweet potato, one of our traditional foods, in the red pepper paste market, which is produced from glutinous flour, and improves the taste and quality that can be sympathized with all the consumers. There is this.

본 발명의 구성은 고구마를 껍질채 용기에 넣어 삶는단계, 삶은 고구마의 엿기름가루를 혼합하여 온돌에서 숙성 발효하는 단계, 발효된 물질을 거즈를 이용 걸러내는 단계, 걸러진 물질을 가열해서 끓인후 메주가루, 소금, 고춧가루, 물엿을 이용하여 고추장을제조한다.The composition of the present invention is a step of putting the sweet potato in the shell and boiled, mixing the malt powder of boiled sweet potato with the fermentation in the ondol fermentation, filtering the fermented material by using gauze, boiled by filtering the filtered material and meju powder Prepare red pepper paste with salt, red pepper powder and starch syrup.

본 발명은 인스턴트식품에 길들여지고있는 우리의 식단을 고구마의 영향과 맛을살린 고추장을 제조함으로서 다양해지고있는 소비자들의 기호도 만족과 식생활변화의 기여를 통해 전통식품시장의 발전을 가져온다.The present invention brings the development of the traditional food market through the contribution of the satisfaction of consumers and the change of dietary habits that are being diversified by manufacturing red pepper paste utilizing the influence and taste of sweet potatoes in our diet being tamed with instant food.

Claims (1)

고구마 구추장의 제조방법에 있어서, 고구마를 쩝질채 용기에 넣어 삶는단계, 삶은 고구마와 엿기름 가루를 혼합하여 온돌에서 숙성 발효하는 단계, 발효된 물질을 거즈를 이용하여 걸러내는 단계, 걸러진 물질을 가열해서 끓인후 메주가루,소금,고춧가루,물엿을 섞어서 고추장을 제조하는 단계, 이 모든 단계를거쳐 생산된 완성된 고추장 제품In the manufacturing method of sweet potato guchujang, the step of boiling sweet potatoes in a simmered container, mixing the boiled sweet potato and malt powder and aging and fermentation in ondol, filtering the fermented material using gauze, heating the filtered material Boil it and mix it with meju powder, salt, red pepper powder and starch syrup to make red pepper paste.
KR1020020016588A 2002-03-19 2002-03-19 A manufacturing technique of sweet potato red pepper paste KR20020043199A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1020020016588A KR20020043199A (en) 2002-03-19 2002-03-19 A manufacturing technique of sweet potato red pepper paste

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1020020016588A KR20020043199A (en) 2002-03-19 2002-03-19 A manufacturing technique of sweet potato red pepper paste

Publications (1)

Publication Number Publication Date
KR20020043199A true KR20020043199A (en) 2002-06-08

Family

ID=27725917

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1020020016588A KR20020043199A (en) 2002-03-19 2002-03-19 A manufacturing technique of sweet potato red pepper paste

Country Status (1)

Country Link
KR (1) KR20020043199A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101247953B1 (en) * 2010-08-11 2013-03-26 편범주 Preparation method of pepper paste using sweet potato and chung guk jang and the pepper paste prepared thereby

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR970019885A (en) * 1995-10-21 1997-05-28 김용식 Mixed powder for instant gochujang preparation
KR19980087851A (en) * 1998-09-25 1998-12-05 서정수 Sweet Potato Gochujang

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR970019885A (en) * 1995-10-21 1997-05-28 김용식 Mixed powder for instant gochujang preparation
KR19980087851A (en) * 1998-09-25 1998-12-05 서정수 Sweet Potato Gochujang

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101247953B1 (en) * 2010-08-11 2013-03-26 편범주 Preparation method of pepper paste using sweet potato and chung guk jang and the pepper paste prepared thereby

Similar Documents

Publication Publication Date Title
US20090053363A1 (en) Method for Producing Soybean Paste Containing Pine Mushroom
CN102197871A (en) Five-cereal soy sauce and preparation method thereof
KR102410886B1 (en) Manufacturing method of Tteokbokki sauce
KR20100037228A (en) Syrup and syrup containing plant extracts and preparation method thereof
JP3265320B2 (en) Beverages made from fermented products
KR20070108797A (en) The method of soybean paste, soy sauce, fermented soybean, fermented hot pepper-soybean paste, sprouted-soybean flour using sprouted soybean
KR20160050290A (en) Method for making gochujang with lotus
CN102934827B (en) Grain clear beverage and production method thereof
KR20160072439A (en) Process for Red Pepper Paste Having Low Salt, Low Sugar And Red Pepper Paste Manufactured Thereby
KR101117192B1 (en) Red pepper paste using hongyung potato and method of production thereof
CN104099224A (en) Jujube-flavor nutritional-type corn liquor and brewing method thereof
KR20020043199A (en) A manufacturing technique of sweet potato red pepper paste
JP4361563B2 (en) Mulberry twilight extract manufacturing method, Mulberry twilight extract by the manufacturing method and food composition containing the same
CN113439819A (en) Oat steamed bun and preparation method thereof
KR20150089755A (en) Method of producing kicked Daebong and kicked Daebong using the same
KR20000000335A (en) A making method of rice-bran and chaff paste
CN109349511A (en) A kind of fresh adding flavored type mayonnaise and preparation method thereof
KR20100037231A (en) Black garlic and syrup using black garlic and manufacturing method thereof
KR100596033B1 (en) The manufacturing method of wheat-gluten using meat and wheat-gluten thereof
KR101914941B1 (en) Perilla sujebi and manufacturing method thereof
Ogawa Commercial Processing of Rice
JP2007282527A (en) Shochu (japanese distilled spirit), fermented product, food or drink, feed and method for producing the same
JP2008109919A (en) Method for producing amazake (sweet drink made from fermented rice) jam
KR100735464B1 (en) Method for manufacturing cereals sauce using barley chaff and cereal
KR20030023658A (en) Process for preparing traditional instant foods containing improved taste and plentiful nutrients

Legal Events

Date Code Title Description
A201 Request for examination
E902 Notification of reason for refusal
E601 Decision to refuse application