KR20040046290A - Manufacturing method of powdered kochujang material - Google Patents

Abstract

PURPOSE: Provided is a method for manufacturing powdered ingredients for red hot pepper paste by pulverizing rice, soy beans and powdered malt. Therefore, red hot pepper paste having the same taste as conventional red hot pepper paste is manufactured without fermentation for a long time. CONSTITUTION: A method for manufacturing powdered ingredients for red hot pepper paste comprises the steps of: selecting high quality rice, soy beans and barley and washing them with clean water, followed by soaking in water of 15 deg.C for 20 hours and sprouting the barley at normal temperature for 72 hours to give powdered malt; mixing the soaked rice, soy beans and powdered malt in a weight ratio of 10:5:1 and boiling the mixture for 3 hours; fermenting the boiled mixture at normal temperature (approximately 35 deg.C) for 72 hours; and naturally drying the fermented mixture, followed by pulverization.

Description

Manufacturing method of powdered kochujang material {omitted}

The present invention relates to a method of manufacturing the ingredients so that anyone can easily soak the traditional Korean traditional gochujang, more specifically, boiled rice and meso beans, which are the main ingredients for making kochujang, mixed with malt and boiled for about 3 hours Fermented at room temperature (about 35 ℃) for 72 hours, and natural drying in the sun and wind, and then relates to a method for producing a kochujang material for grinding the dried mixture into fine powder.

Gochujang, our traditional food, is a long-term fermented food made from rice, soybeans, and red pepper powder as a main ingredient, and is one of the most used foods when making traditional Korean foods.

However, the indigenous traditional Kochujang takes a long time to soak because the method of soaking it is complicated and after long-term fermentation, the ingredients are prepared and the ingredients must be aged again for at least 30 days. It can occur, and because of its peculiar smell, dipping in modern homes, such as apartments and villas, is not easy to store.

That's why many homes and businesses buy and sell gochujang, which is more expensive than home-cooked gochujang and traditionally dipped in stew due to the difference in raw materials and soaking methods. The stew made with red pepper paste does not taste. Of course, hot pepper paste for stew is sold separately, but the taste of traditional gochujang is not perfect.

The present invention solves the general problems of the traditional gochujang and various gochujang commercially available as described above, easy to preserve and handle for a long time without smell, keeping the taste and nutrition of the traditional gochujang as well as easy to make red pepper paste for everyone Its purpose is to make gochujang ingredients.

The present invention for achieving the above object, the step of selecting our excellent rice, soybeans, barley, washing the rice, soybeans, barley with clean water and then called 20 hours in 15 ℃ water, the barley 72 Making a malt by sprouting at room temperature in time, mixing the appropriate amount of rice, soybeans and malt through the above step and boil for about 3 hours, fermenting the mixture through the step at about 35 ° C. for 72 hours, the fermented mixture It is characterized by the step of natural drying in the sun and wind, to prepare a powdered red pepper paste material consisting of seven steps of grinding the dry mixture into fine powder.

The present invention will be described in detail step by step as follows.

Step 1: Select

High quality rice, soybeans and barley are selected and used.

Step 2: wash, soak and sprout

Wash rice, soybeans and barley with clean water.

The rice, soybeans, and barley are then soaked in water at 15 ° C. for about 20 hours.

The barley is sprouted at room temperature for about 72 hours (hereinafter referred to as malt).

Step 3: Mix

Rice, soybean, and malt after the above steps are mixed in a ratio of 10: 5: 1 by weight.

Step 4: boil

Boil the mixture of rice, soybeans, and malt for about 3 hours.

Stage 5: Fermentation

The boiled mixture is fermented at room temperature (about 35 ° C.) for 72 hours.

Step 6: Natural Drying

The fermented mixture is well-dried in a well-ventilated place in the sun.

Step 7: Crush

The dried fermentation mixture is ground to a fine powder.

As described above, the powdered kochujang material prepared by the present invention can be stored for a long period of time without entering any preservatives because it is a dried powder form, has no smell, and is much easier to handle than conventional kochujang. In addition, when it is soaked with red pepper paste, anyone can easily add red pepper paste by simply mixing the appropriate amount of red pepper powder, water and salt. After hours of work, you can eat red pepper paste that is perfect for our taste, which retains the traditional taste of red pepper paste.

To summarize the characteristics of these powdered kochujang ingredients

1. Powder type makes it easy to store and handle.

2. No room is inserted.

3. Because the ingredients have already passed the fermentation and ripening period, it doesn't smell like soybean paste.

4. Anyone can make gochujang easily. Soak red pepper paste with water, salt, red pepper powder, syrup or sugar in a powdered red pepper paste material.

5. You do not have to go through fermentation after soaking red pepper paste. Only two to three days of material mixing time is required, which can be stored in any container, if not necessarily poisoned.

6. You can soak red pepper paste for less cost and time.

7. You can eat Kochujang in a closed residential space such as an apartment or villa.

8. The taste and nutrition of traditional gochujang are still alive. It can be used for dishes such as stew, and has the same taste and nutrition as traditional gochujang.

As described above, the powdered kochujang material according to the present invention improves the global competitiveness with a food culture suitable for modern society by supplementing the problems of gochujang sold in the market and kochujang soaked at home while maintaining the taste and nutrition of traditional kochujang. It can be effective.

Claims (1)

Screening high quality rice, soybeans, barley, Washing rice, soybeans and barley with clean water, and then the rice, soybeans and barley are called about 20 hours in water at 15 ° C., respectively, and sprouting the barley at room temperature for about 72 hours (hereinafter referred to as malt), Mixing the rice, soybean, and malt through the above step in a weight ratio of 10: 5: 1, Boiling about 3 hours of the mixture of rice, soybean, malt after the above step, Fermenting the boiled mixture at room temperature (about 35 ° C.) for 72 hours, Naturally drying the fermentation mixture in a well-ventilated place, Method for producing a powdered red pepper paste material, characterized in that the step of grinding the dried fermentation mixture into fine powder.