KR20040044271A - Method for manufacturing a sweet pumpkin pepper paste - Google Patents

Abstract

PURPOSE: Provided is a sweet-pumpkin hot paste which contains nutrients of the sweet-pumpkin and the hot past, and tastes hot sweetness delicately. CONSTITUTION: A method for manufacturing the sweet-pumpkin hot paste comprises the steps of: mixing 100 wt.% of malt water, where 100 wt.% of malt powder is mixed with 900-1000 wt.% of water, with 25-35 wt.% of nonglutinous boiled rice, aging the mixture for 3-7 hours, and crushing and filtering it to form malt boiled rice sludge; boiling the malt boiled rice sludge such that the amount thereof becomes 1/3-2/3, thereby making a pre-molasses; mixing 100 wt.% of the pre-molasses with 90-100wt.% of red pepper powder to make a mixture; putting 100 wt.% of sweet-pumpkin slices into the pre-molasses, dipping the mixture in 30-40 wt.% of disaccharide, and aging it for 2-4 days to make a sweet-pumpkin disaccharide solution; boiling 90-100wt.% of the sweet-pumpkin disaccharide solution, and crushing the sweet-pumpkin slices in the solution to make a pre-molasses sweet-pumpkin sludge; mixing 100 wt.% of the malt boiled rice sludge with 25-30wt.% of glutinous rice powder, standing the mixture for 30-90 minutes, and boiling it to make glutinous rice malt sludge; and mixing 100 wt.% of the glutinous rice malt sludge with 80-90wt.% of the pre-molasses sweet-pumpkin sludge, boiling it, and adding 10-15wt.% of fermented soybean powder, 75-85wt.% of the pepper powder mixture and 8-12wt.% of edible salt thereto, followed by mixing and aging.

Description

Method for manufacturing a sweet pumpkin pepper paste {Method for manufacturing a sweet pumpkin pepper paste}

The present invention relates to a method for producing sweet pumpkin gochujang using sweet pumpkin as a raw material.

Raw materials of gochujang use starch and soybean soup (medium buckwheat flour, salt, red pepper powder, water, etc.). As starch, glutinous rice flour, non-glutinous rice flour, barley flour, flour, etc. have been used. Although it has not been scientifically identified, gochujang using glutinous rice flour is considered to be the best taste and quality.

Kochujang combines the sweetness of sugar produced by hydrolysis of starch, the delicious taste of amino acid (酸) produced by hydrolysis of soybeans, the spicy taste of red pepper powder, and the salty taste of salt. The taste varies depending on the conditions of the ripening process. When the conventional mew powder was used, the saccharification or proteolysis did not work well and the taste did not match well. Using improved fermented soybean paste, fermented with Korean ginseng, which has strong glycosylation and proteolytic ability, you can make even more delicious red pepper paste.

Recently, several kinds of soy sauce of Kochujang have been devised. It is the same as the conventional method, but it is a method of adding aged Bacillus bacteria to the material and further aging at 60 to 65 ° C. Alternatively, wheat, barley, etc., raw materials are made in advance of grain cereal powder, and soybean paste, red pepper powder, salt, and water are mixed at an appropriate ratio, which can be eaten after 2-3 days.

In addition, a method of preparing kochujang using new raw materials other than glutinous rice flour, non-glutinous rice flour, barley flour, and flour, which are conventionally used as raw materials for kochujang, has been known. Korean Patent Publication No. 1991-0011157 discloses a method for preparing pumpkin gochujang made from pumpkin. Specifically, after washing and stripping, the fiber is removed to boil 36 to 40% of the fine powder of pumpkin for 40 to 50 minutes at 100 ℃ temperature glutinous rice flour, barley powder 15 to 20%, buckwheat powder 20 to 25% After mixing and stirring to rest at 60 to 65 ℃ constant temperature, 25 to 30% of pepper powder, 25 to 30% of the salt is added to prepare a method for preparing pumpkin gochujang, characterized in that it is prepared by stirring.

In addition, Korean Patent Publication No. 1998-0016234 discloses a method for producing red pepper paste in which pumpkin and honey are mixed. Specifically, the first mixing step of mixing the pumpkin and honey in a ratio of 1: 1; The mixture obtained by the first mixing process is concentrated by heating at 40 ° C. for 20 to 25 hours, and concentrated by heating at 50 ° C. for 20 to 25 hours at 50% by weight of water, and 20 to 25 at 60 ° C. when at 40% by weight of water An extract generating step of producing a water extract by repeating the sugar leaching, which is heated by concentrating by heating for 30 hours by weight and concentrating by heating at 70 ° C. for 2 to 5 hours when moisture is 30% by weight; A first maturation step in which the remaining mixture from which the water extract is extracted is aged at room temperature for 10 to 20 days to be in a ratio of about 7: 3 of pumpkin and honey; The mixture aged by the first aging process is 55 to 65% by weight of the ripening mixture consisting of 40 to 45% by weight of pumpkin and 15 to 20% by weight of honey, 6 to 15% by weight of red pepper powder, 3 A second mixing step of mixing 5 wt% to mew flour, 10 to 13 wt% refined salt, and 10 to 20 wt% maltose; Disclosed is a method for preparing gochujang mixed with amber and honey, characterized in that the second aging step of aging the mixture of the second mixing step at room temperature for 5 to 6 months or more.

However, conventionally, there is no manufacturing method of gochujang made from sweet pumpkin. Sweet pumpkin is a delicious, nutritious, high-quality vegetable that is rich in carbohydrates, fiber, sugars, vitamins B12, vitamins A and C, carotenoids, beta-carotene, amino acids, pectins, and minerals. It is a good nutritious food and is ideal for dieting because it contains ideal nutrients. Carotenoids are particularly high in sweet pumpkin and have good anticancer activity. In particular, the carotenoids can reduce the risk of lung cancer due to smoking. Fiber and potassium are effective in hypertension and diabetes, vitamins A, B and C are effective in preventing stroke, and beta-carotene reduces ischemic stroke. Sugar is well digested, especially for recovery patients or people with a weak stomach, dry people steadily ingest the pumpkin to strengthen the stomach and gain weight. On the contrary, pectin ingredient is a diet for obese people, it is effective in eliminating diabetes and postpartum swelling.

In addition, the conventional technique uses pumpkin which is not sweet pumpkin, and uses other barley flour or honey. In the case of No. 1998-0016234 using honey, the process of mixing pumpkin and honey and extracting water leachate from them is complicated and cannot maintain the natural flavor of the pumpkin. In addition, nutrients may be destroyed because the pumpkin in the powder state of Patent Publication No. 1991-0011157 is boiled at a high temperature for a long time, and its natural taste cannot be maintained. Moreover, the conventional methods add red pepper powder at the stage of finally preparing the ripened mixture after constant pretreatment of the pumpkin, so that the ripening takes a long time and the flavor of the pumpkin and the characteristics of the red pepper powder cannot be combined well.

The present inventors earnestly researched to solve the problems of the prior art, and as a result, sweet pumpkin is superior to various nutrients such as sugar or carotenoids than pumpkin, and without sacrificing such nutrients, it is possible to revive the unique taste of red pepper Developed a method of making kochujang.

Accordingly, it is an object of the present invention to provide a method for producing sweet pumpkin red pepper paste having a unique taste of red pepper while maintaining the taste of sweet pumpkin.

It is also an object of the present invention to provide a method for producing sweet pumpkin kochujang which can prevent contamination of various bacteria and deterioration of gochujang.

It is also an object of the present invention to provide a method for producing sweet pumpkin kochujang with a short ripening period.

The present invention (a) 100 parts by weight of malt powder and 900 to 1,000 parts by weight of water mixed with 100 parts by weight of malt and 25 to 35 parts by weight of non-glutinous rice, chopped for 3 to 7 hours, and then finely pulverized rice components Filtering and making malt rice;

(b) boiling to boil so that the amount of malt rice is 1/3 to 2/3 to make a crude syrup step material;

(c) mixing 90 to 100 parts by weight of red pepper powder to 100 parts by weight of the roughening step material to make the roughening step pepper powder mixture;

(d) chopped 100 parts by weight of sweet pumpkin peeled in 100 parts by weight of the pre-harvesting step material and boiled in 30 to 40 parts by weight for 2 to 4 days to add 90 to 100 parts by weight of the sweet pumpkin disaccharide solution, and boiled and chopped in a boiled solution Jin pumpkin is finely pulverized to make a step of pre-chopping sweet pumpkin;

(e) mixing 100 parts by weight of the malt malt and 25 to 30 parts by weight of glutinous rice flour and cutting for 30 to 1 hour 30 minutes, then boiling to make glutinous rice malt; And

(f) 100 to 100 parts by weight of the glutinous rice syrup oil is mixed with 80 to 90 parts by weight of the roughening step sweet foil to boil, 10 to 15 parts by weight of buckwheat powder, 75 to 85 parts by weight of the mixture of black pepper step, salt 8 to 12 It provides a method for producing sweet pumpkin red pepper paste comprising the step of adding and mixing the parts by weight, respectively.

In step (f) of the present invention, 0.2 to 0.5 parts by weight of the distilled spirit may be further added.

In addition, in step (f) of the present invention, aging may be matured by applying a disaccharide to the mixture of the step before ripening sweet pumpkin kochujang. At this time, the disaccharide is preferably sugar.

Glutinous rice flour used in the present invention is preferably made of glutinous rice of less than 14% moisture. In addition, distilled liquor refers to a liquor prepared through a distillation process during the manufacturing process of liquor, for example, shochu is included.

Hereinafter, the present invention will be described in more detail with reference to Examples. However, these examples are for illustrative purposes only, and the scope of the present invention is not limited to these examples.

Example

Example 1:

1. Preparation of early stage squash

1.5 kg of peeled sweet pumpkin was chopped and aged in 0.5 kg of sugar for 3 days. In addition, 0.5kg of malt powder and 5kg of water was mixed and chopped for 10 minutes to prepare malt. The rice was bark with 0.38 kg of non-glutinous rice, and the rice was mixed with 5 kg of the malt, which was cut for 5 hours, the rice was taken out, pulverized with a mixer, and then sifted to prepare a malt. The malt rice was boiled in half the amount of water to prepare a crude syrup step. Then, 1.5 kg of the crude syrup step material was mixed with 1.5 kg of red pepper powder to prepare the crude syrup step powder mixture.

To this, 1.5 kg of the pre-crude material and 1.5 kg of peeled sweet pumpkin were chopped, and 0.5 kg of the sweet pumpkin sugar solution obtained by aging was added to 0.5 kg of sugar for 3 days, and then boiled again. Grinding and mixing in to prepare a crude stepper pumpkin.

2. Preparation of Pre-Stage Sweet Pumpkin Material and Sweet Pumpkin Gochujang

Glutinous rice flour was prepared with glutinous rice having a moisture of 14% or less, 1.5 kg of glutinous flour and 4 kg of the malt were mixed, and then boiled for about 1 hour to prepare malt glutinous rice material.

3.5kg of the obtained malt glutinous rice material, and 3.15kg of the above-mentioned stepper squash squash were mixed well to prepare boiled pearlescent step by step. To this, 0.38 kg of buckwheat flour, 3 kg of the above-mentioned crude syrup, and 0.38 kg of salt were added and mixed well. The mixture thus obtained was cooled to room temperature, placed in a clay bowl, and then aged to prepare a sweet pumpkin glutinous red pepper paste.

Example 2

Exchanging 0.1kg of sugar on the mixture of the previous step of aging in Example 1 except for aged for one month in a sunny place, was prepared by the same process as Example 1 sweet pumpkin glutinous red pepper paste.

As in the present embodiment, by using disaccharides such as sugar, ripening was quick, sweetness was provided, and contamination of various bacteria could be prevented.

Example 3

Except for adding 0.2kg of soju to the fermented kochujang composition in Example 1 was prepared sweet pumpkin glutinous rice kochujang through the same process as in Example 1.

As in the present embodiment, the kochujang prepared by adding soju does not deteriorate the kochujang, so that the smell of meju is less in the kochujang.

According to the method of the present invention, by using sweet pumpkin as a raw material of the manufacturing process of red pepper paste, it is possible to produce a soft and spicy pepper paste containing the nutrients and taste of sweet pumpkin as it is.

According to the method of the present invention, the red pepper powder is mixed with the pre-crude pre-preparation material and cut in advance to provide sweetness while reducing the hot taste of red pepper, and shorten the ripening period.

In addition, according to the method of the present invention, it is possible to prevent contamination of various bacteria and degeneration of gochujang without using a preservative by using distilled alcohol.

In addition, according to the method of the present invention, the aging period can be shortened by applying a disaccharide such as sugar on the aging composition in the aging process.

Claims (3)

(a) 100 parts by weight of malt powder and 900 to 1,000 parts by weight of water are mixed with 100 parts by weight of malt and 25 to 35 parts by weight of non-glutinous rice, ground for 3 to 7 hours, and then finely ground and filtered. Making malt rice; (b) boiling to boil so that the amount of malt rice is 1/3 to 2/3 to make a crude syrup step material; (c) mixing 90 to 100 parts by weight of red pepper powder to 100 parts by weight of the roughening step material to make the roughening step pepper powder mixture; (d) chopped 100 parts by weight of sweet pumpkin peeled in 100 parts by weight of the pre-harvesting step material and boiled in 30 to 40 parts by weight for 2 to 4 days to add 90 to 100 parts by weight of the sweet pumpkin disaccharide solution, and boiled and chopped in a boiled solution Jin pumpkin is finely pulverized to make a step of pre-chopping sweet pumpkin; (e) mixing 100 parts by weight of the malt malt and 25 to 30 parts by weight of glutinous rice flour and cutting for 30 to 1 hour 30 minutes, then boiling to make glutinous rice malt; And (f) 100 to 100 parts by weight of the glutinous rice syrup oil is mixed with 80 to 90 parts by weight of the roughening step sweet foil to boil, 10 to 15 parts by weight of buckwheat powder, 75 to 85 parts by weight of the mixture of black pepper step, salt 8 to 12 A method for producing sweet pumpkin gochujang comprising the steps of adding and mixing each part by weight. The method of claim 1, wherein in the step (f), 0.2 to 0.5 parts by weight of distilled liquor is added. The method of claim 1, wherein in the step (f), the sweet pumpkin pepper paste is matured by applying disaccharides to the mixture of the previous step of ripening sweet pumpkin kochujang.