KR20030029737A - Hot pepper paste comprising mainly a japanese apricot and a sweet persimmon and the method thereof - Google Patents

Abstract

PURPOSE: Provided are hot pepper paste comprising mainly a japanese apricot and a sweet persimmon and a manufacturing method thereof. The manufactured hot pepper paste increases human health and has the taste and flavor peculiar to a japanese apricot and a sweet persimmon. CONSTITUTION: The manufacturing method of hot pepper paste comprising mainly a japanese apricot and a sweet persimmon comprises the steps of: washing japanese apricots and dewatering them; aging them in ethylalcohol of 25-35%, at 25-45 deg.C for 3-10 months; selecting sweet persimmons, followed by washing them and removing dirts and impurities therefrom; peeling them and removing seeds therefrom; crushing their flesh into 30-80 meshes, followed by freezing it at -50 deg.C for 40-90 minutes; mixing hot pepper powder, meju(fermented soybeans), dietary salt, the aged japanese apricots and the sweet persimmon flesh; heating the mixture at 50-70 deg.C for 2-3 hours and aging it for 3 months; and sterilizing it at 100 deg.C for 2-3 minutes.

Description

Hot pepper paste containing fresh plum and sweet persimmon and its manufacturing method {HOT PEPPER PASTE COMPRISING MAINLY A JAPANESE APRICOT AND A SWEET PERSIMMON AND THE METHOD THEREOF}

The present invention relates to a kochujang with a main component of cheongmaesil and sweet persimmons and a method for producing the same, and is made in accordance with the taste of Korean people by using the cheongmaesil, sweet persimmon and red pepper instead of glutinous rice or flour of conventional kochujang. In addition, the present invention provides a variety of nutrients such as vitamin A and vitamin C of sweet persimmon which cannot be obtained in the conventional kochujang, various organic acids such as citric acid, malic acid, succinic acid, tartaric acid, etc. Have

In particular, persimmon geunbogam said, "The nature is cold, sweet and nonpoisonous, soften the heart, quench thirst, relieve lung and deep heat, open the stomach, detoxify alcohol, suppress the heat between the stomach, dry mouth And the blood stops, "and the plum is the herbaceous tree, neonchomyeoncho, Myeong-seol, etc." chronic cough, chest heat or thirsty due to the age, old school, chronic diarrhea, hemorrhoids, bloody stools, hematuria, women's It is good for acute abdominal pain or vomiting due to blood shelf, roundworm, and extermination of hook hookworms and sores. "

In general, sweet persimmon is tannin component is insoluble to give a sweet taste, tannin component neutralizes the greasy taste and stimulates the saliva secretion is one of the fruits that the East and Western people often eat greasy food or meat dishes In particular, persimmon promotes contraction of the intestine and secretion of the intestine and is excellent in various adult diseases such as atherosclerosis, hypertension, hangover prevention, enuresis, chronic bronchitis. The sugar content is 13-14%, of which glucose is 6%, fructose 2-3% and fat sugar 5%, and the mature sweet persimmon is orange by carotenoid pigment, and compared with peach, grape, apple and melon, provitamin A, It has excellent C and potassium content, so it is easy to redox in vivo, sulfate and iron absorption, which has great effect on prevention of scurvy and cancer prevention.

In addition, the main ingredient of plum is citric acid, which is famous for not only refreshing and refreshing taste, but also to relieve fatigue and exert a strong bactericidal action. Plum contains not only citric acid but also calcium, iron, vitamins A, B1, B2, and C, which is one of the things that helps to eliminate fatigue. Plums also include vomiting and diarrhea, roundworm relief, bleeding from bruises, swelling and pain in the stomach, cramps in children, stomach cramps, heartburn, prevention of stomach expansion, asthma, spasms in children, sputum, cough, indigestion, bowel disease and It is known to have good effect on fatigue recovery.

The main components of kochujang and a method for producing the same are known from the literature early on by the "enhanced forest economy" published in 1765, and recently, a technique for producing improved kochujang by various methods has been tried. In other words, the conventional Gochujang is the most common seasoning as a traditional seasoning food that is mixed with red pepper powder, starch syrup, salt, meju powder and then aged in a container for several months. It is a high viscosity gel with a slightly sweet, spicy taste, a slightly spicy odor, and usually red in colour. However, conventional kochujang contains only a few enzymes and insignificant nutrients from red pepper and starch syrup, and cannot contribute to the functional health as the present invention.

Therefore, the present invention is rich in vitamins and various nutrients that can contribute to functional health, to improve the taste and aroma, to provide a sweet pepper and sweet persimmon pepper paste. That is, the present invention improves the value of seasoning foods of traditional kochujang by presenting kochujang with sweet plum and sweet persimmon added to traditional kochujang, and develops traditional kochujang by combining the unique nutritional characteristics of kochumae and persimmon. For the purpose of

The present invention is prepared by mixing a proportion of the ingredients consisting of plum extract, sweet persimmon, and red pepper powder, starch syrup, red pepper paste meju powder and salt, respectively.

To this end, the present invention, the first process of making a plum liquid liquor by extracting the liquid plum liquid in the alcoholic alcohol 25 degrees ~ 35 degrees ethyl alcohol by purchasing a plum plum, the second process of freeze drying after separating and grinding sweet persimmon pulp, boil decoction A third process of mixing the plum liquid liquor, the pulverized and lyophilized sweet persimmon flesh with subsidiary materials such as chilled starch syrup, red pepper paste meju powder, red pepper powder, and salt, a fourth process of ripening for about 3 months after transferring to a storage tank; It provides a manufacturing method comprising a fifth process of sterilizing the ripened gochujang.

Hereinafter, preferred embodiments of the present invention will be described in detail. The following description focuses on the parts necessary for understanding the present invention, but it should be noted that other parts are omitted within the scope of the present invention.

Embodiments of the present invention are as follows.

In the first step, the plum is a fresh medium just before ripening. The skin is blue and the flesh is hard, so choose a fleshy one. Rinse the plums you have purchased, drain them, wipe them off with a dry cloth, and put them in a cool place overnight. After that, put the umeol in a clean, clean poison containing 25 degrees to 35 degrees of ethyl alcohol and 1: 1 or 1.2: 1 with sugar. Ripen in a cool, sun-less place, extract the plum liquid to make plum wine. In particular, young plums contain toxic components (arsenic), so they need to be extracted for about 3 to 10 months at medium temperature (25 ℃ ~ 45 ℃).

In the second process, the aged sweet persimmon is selected as a raw material to wash and remove impurities, which are cut into a plurality of parts to remove seeds together with the peel and separate only the pulp. Next, the separated flesh is ground to about 30 ~ 80 mesh (mesh). This grinding process can be carried out using a grinder or by hand. The ground sweet persimmons are freeze dried. At this time, under freeze drying temperature of minus 50 ℃, it is freeze-dried for about 40 ~ 90 minutes. This freeze drying shortens the drying time, does not cause nutrient destruction as compared to high temperature drying or room temperature drying, and does not cause a change in taste itself, thereby retaining its own aroma and nutrients.

In the third process, the syrup is boiled, decocted and cooled. Prepare syrup by mixing syrup, red pepper paste meju, red pepper powder and salt. Generally, the subsidiary materials consist of starch syrup, kochujang meju, red pepper powder and salt 3: 1.4: 3.6: 2. Thereafter, the plum liquid liquor and sweet persimmons are mixed and mixed with the subsidiary material, followed by heating. In particular, if the plum liquor is less than 30% of the total mass, there is a risk of deterioration of gochujang, 60% is a lot of sweet soybean paste is too thin. In 30% to 60%, there is no risk of deterioration. It can be stored for a long time and the plum flavor and taste will be improved. In addition, when the content of sweet persimmon is less than 30% of the total mass, the sweet persimmon flavor is less felt in kochujang, and when the sweet persimmon is more than 60%, the sweet persimmon taste is too strong and the particles are chewed too much. In the case of 30 to 60%, the sweet persimmon aroma and the chewy taste of the particles will be obtained. Kochujang meju was used as fermented with Aspergillus oryzae fungus, Koji fungus. The addition of salt prevents microbial contamination and affects the maturation period. Mixing and mixing the above components is then heated for about 2 to 3 hours at about 50 ℃ ~ 70 ℃. If it is too hard, add a small amount of plum liquor. If the heating temperature is too low, Lactic acid bacteria will multiply and taste. The most preferable content ratio of this invention was a case where the ratio of the fresh liquid liquid: sweet persimmon: subsidiary material was 1.9: 2: 1.1.

In the fourth step, the mixture is ripened for about three months after transferring to the storage tank.

In the fifth process, sterilized gochujang ripened in the process. Sterilization process is about 2 to 3 minutes sterilization at a sterilization temperature of about 100 ℃ enzyme deactivation.

As described above, the present invention Cheongmaesil and sweet persimmon gochujang can be seen that the sweetness of the sweet persimmon while leaving the fragrance unique to the cheongmaesil and sweet persimmon is subdued.

The present invention sweetens the functional action of sweet persimmon and plum to the seasoning function of the traditional gochujang, thereby exhibiting the effect of enhancing the value as a food having high nutrients and unique taste. In addition, it will play a part in fostering and developing a more competitive food industry by proposing gochujang and its manufacturing method suitable for various consumers' preferences.

In particular, the unique taste, high calories, sugar and vitamins are good for the hangover and beauty, and it contains astringent tannic acid, which helps diarrhea or stomach upset, and has a beneficial effect on gastric ulcer patients. do. In addition, citric acid is a refreshing and fatigue recovery, strong sterilization effect, and has an effect on vomiting, diarrhea, asthma, intestinal diseases. This effect is taken through food to contribute to the promotion of national health.

Claims (4)

After washing, the first step of making the plum liquor is made by putting the drained fresh plum in 25-35% ethyl alcohol and aging at 25-45 ° C for about 3-10 months. Aging sweet persimmons are washed to remove impurities, the peels and seeds are removed, and only the pulp is separated, the pulp is pulverized to about 30 to 80 mesh, and the pulverized persimmon pulp is freeze-dried at minus 50 ° C for about 40 to 90 minutes. Second Course, After boiling boiled decoction, red pepper powder, red pepper paste meju, and salt-containing ingredients, the plum liquor was mixed with about 30 to 60% of the total mass, and the sweet persimmon flesh was mixed with about 30 to 60% of the total mass. A third process of heating at 50 to 70 ° C. for about 2 to 3 hours, A fourth process of ripening for about three months after transferring the mixture to a storage tank, and The method of preparing kochujang containing the main component of the fresh plum and sweet persimmon, which comprises a fifth process of sterilizing the ripened gochujang at about 100 ° C. for about 2-3 minutes. Kochujang characterized in that the mixture consisting of starch syrup, red pepper powder, red pepper paste meju and salt and subsidiary ingredients of the main ingredient, fresh plum and sweet persimmon. The method of claim 2, The red pepper paste is characterized in that the subsidiary material is about 10 to 40% of the total mass, the fresh plum is about 30 to 60% of the total mass, and the sweet persimmon is about 30 to 60% of the total mass. The method of claim 3, Red pepper paste contains 38% of the total liquid liquid, 38% of the total mass, and 22% of the sweetener.