KR20020057711A - Method of kochujang-making using pumpkin sikhae - Google Patents

Abstract

PURPOSE: A process of preparing red pepper paste is provided by producing sweet rice drink using pumpkin(Cucurbita spp.), mixing red pepper paste material and then aging. Whereby, the product is superior to conventional red pepper paste using sweet rice drink in a delicate taste and flavor, but inferior to it in a color and sweet taste. CONSTITUTION: A mixture of 150g glutinous rice flour, 50g dry pumpkin and 50g malt powder is agitated with 1.3L water, saccharified with a malt solution at 50deg.C for 1 hr and concentrated. Thereafter, the concentrate is mixed with 50g fermented soybeans(meju), 234g red pepper powder and 116g salt, and aged at 25deg.C for 120 days.

Description

Method of manufacturing red pepper paste using pumpkin sorghum {Method of kochujang-making using pumpkin sikhae}

Kochujang, which began with the introduction of red pepper, is a traditional Korean fermented food made from Shinmi ingredients, and has been established as a seasoning that occupies the most important place on our table, although its history is not so long compared to other kinds of soy sauce such as soy sauce and miso. Recently, Kochujang has been well received as it was introduced in Japan and the West, and it is attracting attention as the representative food that can be globalized along with kimchi among Korean unique foods.

In order for Kochujang to grow and develop into a world-class food, scientific research on Kochujang itself is important, but it is also necessary to develop and commercialize various kochujang by adding ingredients or functional ingredients to enhance the taste of Kochujang. I will say.

Cucurbita spp. Has good taste and uniqueness, and has been used in pumpkin cake, pumpkin porridge and pumpkin starch in Korea since ancient times. It contains a large amount of starch. The use of pumpkin in gochujang has been the only way to add boiled pumpkin to gochujang. However, in Sunchang, it is traditionally made with Sikhye red pepper paste. If you use Squash with pumpkin, it has a very unique taste. In the present invention, the preparation of red pepper paste using zucchini Sikhye soaked with pumpkin, and the prepared red pepper paste taste much better than ordinary red pepper paste, so this application is to be applied.

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The present invention will be described in detail through the following examples.

Example 1

Preparation of Pumpkin Shrimp Pepper

Gochujang was prepared in accordance with the Sikhye pepper paste immersion method in the preparation method of Sunchang pepper. Add 200 g of glutinous rice flour to 50 g of malt and stir well with 1.3 liter of water, add to sifted strained malt and saccharify it at 50 ℃ for 1 hour, and concentrate it to 600 g. 50 g of powder, 234 g of red pepper powder, and 116 g of salt (sun salt) were mixed and homogenized, and then put in a jar, and aged at 25 ° C. for 120 days. Sunlight was soaked once a week during ripening. Pumpkin Sikhye pepper paste was prepared using Sikhye made by replacing 50g of glutinous rice powder with dried pumpkin when making Sikhye. Dried squash was removed from the skin and seeds of ripe zucchini, boiled in water, lyophilized and crushed with a grinder and then sieved through a 35-mesh sieve.

Example 2

Sensory Evaluation of Pumpkin Shrimp Pepper

General Sikhye pepper and pumpkin Sikhye pepper were aged for 120 days under the same conditions, and then sensory tests were performed on 50 students at Kunsan National University. The sensory test used the 9-point scale, which consisted of the scale of the scale from 1 point of "I hate it" to 9 points of "Very good."

As a result of sensory evaluation, the pumpkin and red sweet pepper were slightly lower in color and sweet taste than the general one, but the fragrance and sweet taste were much better. Overall preference was shown to be much better with Pumpkin Hyego pepper paste.

Claims (1)

Method of preparing Kochujang using Pumpkin Sikhye