KR20060121434A - Method for manufacturing using fruits and vegetables - Google Patents
Method for manufacturing using fruits and vegetables Download PDFInfo
- Publication number
- KR20060121434A KR20060121434A KR1020050043612A KR20050043612A KR20060121434A KR 20060121434 A KR20060121434 A KR 20060121434A KR 1020050043612 A KR1020050043612 A KR 1020050043612A KR 20050043612 A KR20050043612 A KR 20050043612A KR 20060121434 A KR20060121434 A KR 20060121434A
- Authority
- KR
- South Korea
- Prior art keywords
- red pepper
- variable
- vegetables
- natural
- manufacturing
- Prior art date
Links
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 18
- 238000000034 method Methods 0.000 title claims abstract description 8
- 235000012055 fruits and vegetables Nutrition 0.000 title description 10
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 32
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 32
- 235000007862 Capsicum baccatum Nutrition 0.000 claims abstract description 32
- 239000001728 capsicum frutescens Substances 0.000 claims abstract description 32
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 13
- 238000003756 stirring Methods 0.000 claims abstract description 10
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 238000010438 heat treatment Methods 0.000 claims abstract description 7
- 241001672694 Citrus reticulata Species 0.000 claims abstract description 6
- 239000000203 mixture Substances 0.000 claims abstract description 6
- 238000009835 boiling Methods 0.000 claims abstract description 5
- 235000013311 vegetables Nutrition 0.000 claims description 11
- 241000219130 Cucurbita pepo subsp. pepo Species 0.000 claims description 8
- 244000144730 Amygdalus persica Species 0.000 claims description 6
- 235000000832 Ayote Nutrition 0.000 claims description 6
- 241000219357 Cactaceae Species 0.000 claims description 6
- 235000009854 Cucurbita moschata Nutrition 0.000 claims description 6
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims description 6
- 244000000626 Daucus carota Species 0.000 claims description 6
- 235000002767 Daucus carota Nutrition 0.000 claims description 6
- 235000011511 Diospyros Nutrition 0.000 claims description 6
- 244000061508 Eriobotrya japonica Species 0.000 claims description 6
- 235000009008 Eriobotrya japonica Nutrition 0.000 claims description 6
- 235000006040 Prunus persica var persica Nutrition 0.000 claims description 6
- 235000015136 pumpkin Nutrition 0.000 claims description 6
- 239000010903 husk Substances 0.000 claims description 5
- 235000003954 Cucurbita pepo var melopepo Nutrition 0.000 claims description 4
- 244000236655 Diospyros kaki Species 0.000 claims description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 4
- 229930006000 Sucrose Natural products 0.000 claims description 4
- 240000008574 Capsicum frutescens Species 0.000 abstract description 3
- 238000000855 fermentation Methods 0.000 abstract description 3
- 230000004151 fermentation Effects 0.000 abstract description 3
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract 2
- 244000068988 Glycine max Species 0.000 abstract 1
- 235000010469 Glycine max Nutrition 0.000 abstract 1
- 235000019654 spicy taste Nutrition 0.000 abstract 1
- 241000207199 Citrus Species 0.000 description 9
- 235000020971 citrus fruits Nutrition 0.000 description 9
- 240000007594 Oryza sativa Species 0.000 description 6
- 235000007164 Oryza sativa Nutrition 0.000 description 6
- 235000009566 rice Nutrition 0.000 description 6
- 239000002075 main ingredient Substances 0.000 description 4
- 244000294411 Mirabilis expansa Species 0.000 description 3
- 235000015429 Mirabilis expansa Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 235000013536 miso Nutrition 0.000 description 3
- 230000005070 ripening Effects 0.000 description 3
- 235000021404 traditional food Nutrition 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 241000219122 Cucurbita Species 0.000 description 2
- 241000723267 Diospyros Species 0.000 description 2
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 239000007789 gas Substances 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 235000021109 kimchi Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 235000013555 soy sauce Nutrition 0.000 description 2
- 235000019750 Crude protein Nutrition 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000021403 cultural food Nutrition 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000005802 health problem Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Images
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
- 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
- A23L27/14—Dried spices
-
- 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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
Abstract
Description
도 1은 본 발명에 따른 과일 및 채소를 이용한 고추장 제조과정을 나타낸 흐름도이다.1 is a flowchart illustrating a process for preparing red pepper paste using fruits and vegetables according to the present invention.
본 발명은 과일 및 채소를 이용한 고추장 제조방법에 관한 것이다. 보다 상세하게는 밀감, 무화과, 복분자, 복숭아, 비파, 감, 선인장, 당근, 호박 등의 천연 과일 및 채소를 주원료로 하여 고추장을 제조하는 방법에 관한 것이다. The present invention relates to a method for producing gochujang using fruits and vegetables. More specifically, the present invention relates to a method for producing red pepper paste using natural fruits and vegetables such as citrus, figs, bokbunja, peaches, loquats, persimmons, cactuses, carrots, and pumpkins as main ingredients.
한국인이 즐겨먹는 장의 종류에는 고추장, 간장, 된장 등이 있다. 그 중에서 간장과 된장은 일본에도 있지만, 고추장은 한국에만 있는 전통 식품이다. 우리의 음식문화는 경제발전에 따라 급격히 서구화되고 있으나, 서구화된 음식은 우리의 체질에 맞지 않기 때문에 여러 건강상의 이상을 일으키고 있다. 그에 따라, 전통음식에 대한 관심이 높아져서 김치, 된장, 고추장 등에 대한 연구가 많이 이루어지고 있다.Koreans enjoy Kochujang, soy sauce, and miso. Among them, soy sauce and miso are in Japan, but red pepper paste is a traditional food only in Korea. Our food culture is rapidly westernized with economic development, but westernized food is causing various health problems because it does not fit our constitution. Accordingly, the interest in traditional foods is increasing, and many studies on kimchi, miso, and red pepper paste have been made.
일반적으로, 고추장의 재료에 대한 기준은 식품공정 상에 고춧가루 6% 이상 을 첨가하도록 하고, 찹쌀고추장과 쌀 고추장의 경우 찹쌀 또는 쌀을 15% 이상 첨가하고, 조단백질 4% 이상 및 아미노산성 질소 150mg%(찹쌀 또는 쌀 고추장은 100mg% 이상)을 함유하도록 지정되어 있다.In general, the standard for the ingredients of red pepper paste is to add at least 6% red pepper powder in the food process, and in the case of glutinous red pepper paste and rice red pepper paste, add more than 15% glutinous rice or rice, at least 4% crude protein and 150mg amino acid nitrogen. (100 mg% of glutinous rice or red pepper paste) is specified to contain.
이러한 성분을 함유하는 고추장은 엿기름 가루를 물에 용해 시켜 여과한 엿기름 액에 찹쌀가루를 소정량 혼합하여 약 40℃에서 약 6시간 정도 삭힌 후, 찹쌀가루 혼합 엿기름 액을 노르스름한 색이 날 때까지 끓인 다음, 메주가루, 고추 가루 및 소금을 소정량씩 혼합한 후 옹기에 넣고 소정기간동안 자연 숙성시켜 제조된다.Kochujang containing these ingredients was dissolved in water and mixed with a predetermined amount of glutinous rice flour in filtered malt solution, and then cut for about 6 hours at about 40 ° C, until the glutinous rice flour mixed malt solution became yellowish. After boiling, meju powder, red pepper powder, and salt are mixed by a predetermined amount, and then put in an onggi, and prepared by natural ripening for a predetermined period of time.
그러나, 이러한 고추장은 자연식품으로서 건강에 유익한 것으로 알려져 있으나, 그 맛이 맵고, 메주 특유의 케케한 발효냄새에 익숙하지 않는 청소년들이나 외국인들이 종종 거부감을 느끼게 된다.However, although Kochujang is known to be beneficial to health as a natural food, its taste is spicy, and adolescents and foreigners who are unfamiliar with the peculiar quenched fermentation smell of Meju often feel rejected.
따라서 고추장의 개념을 달리하여 주성분이 곡류가 아닌 천연과일이나 채소를 이용하여 고추장을 제조함으로써 맛과 영양 및 향이 뛰어나며, 우리의 전통음식에 거부감을 느끼는 청소년들이나 외국인들도 즐길 수 있는 고추장을 제조할 필요성이 요구되었다. Therefore, different from the concept of red pepper paste, the red pepper paste is made using natural fruits or vegetables instead of grains to produce red pepper paste, which is excellent in taste, nutrition and aroma, and can be enjoyed by teenagers and foreigners who feel rejected by our traditional food. Necessity was required.
이에, 본 발명은 상기한 문제점을 해결하기 위한 것으로서 본 발명은 맛과 향을 갖춘 밀감, 무화과, 복분자, 복숭아, 비파, 감, 선인장, 당근, 호박 등의 천연과일 및 채소를 주원료로 하는 새로운 형태의 고추장을 제조함으로써 종래 고추장의 맛을 기피하는 청소년 및 외국인 들도 거부감 없이 누구나 즐겨 먹을 수 있도 록 하는데 그 목적이 있다. Accordingly, the present invention is to solve the above problems, the present invention is a new form of the main ingredients of natural fruits and vegetables, such as citrus, fig, bokbunja, peach, loquat, persimmon, cactus, carrot, pumpkin with a taste and aroma Its purpose is to make it possible for adolescents and foreigners who avoid the taste of gochujang to enjoy it without any objection.
상기한 본 발명의 목적을 달성하기 위한 기술적 사상으로서 본 발명은As the technical idea for achieving the above object of the present invention
겉껍질을 제거한 천연과일(0 ~ 80중%)을 내피 그대로 중백당(0 ~ 5중%)과 함께 불의 세기를 처음엔 강한 불(적어도 100℃ 이상)로 가열하여 끓기 시작하면 불의 세기를 약한 불(적어도 80℃ 이상)로 조절하여 3 ~ 4시간 계속 저어주며 졸이는 제 1단계와;Natural fruit (0 ~ 80%) removed from the husks of the outer skin together with zucchini (0 ~ 5%) as it is first heated to a strong fire (at least 100 ℃) when the boiling starts to weaken the intensity of the fire 1st step of stirring by adjusting to fire (at least 80 ℃ or more) and stirring continuously for 3 to 4 hours;
상기 졸인 천연과일의 내용물을 끈끈한 점도 상태에 따라 가열을 중지한 후 고추 가루(0 ~ 10중%)와 식염(0 ~ 5중%), 메주분(0 ~ 3중%)을 넣어 함께 혼합하는 제 2단계; 및The contents of the boiled natural fruit were stopped by heating according to the sticky viscosity state, and then mixed with red pepper powder (0 to 10%), salt (0 to 5%) and meju (0 to 3%) Second step; And
상기 내용물을 저장고에 담아 자연 상태에서 한달간 숙성 시키는 제 3단계를 포함하는 고추장 제조방법을 제공한다.It provides a method for producing red pepper paste comprising the third step of immersing the contents in a storage for one month in a natural state.
또한, 본 발명에 의하면,In addition, according to the present invention,
겉껍질을 제거한 채소(0 ~ 80중%)를 내피 그대로 중백당(0 ~ 5중%)과 함께 불의 세기를 처음엔 강한 불(적어도 100℃ 이상)로 가열하여 끓기 시작하면 불의 세기를 약한 불(적어도 80℃ 이상)로 조절하여 3 ~ 4시간 계속 저어주며 졸이는 제 1단계와;Vegetables (0 ~ 80%) removed from the husks of the shells together with zucchini (0 ~ 5%) are heated together with a strong fire (at least 100 ℃) at first. (At least 80 ° C. or more) to stir for 3 to 4 hours and stir the first step;
상기 졸인 채소의 내용물을 끈끈한 점도 상태에 따라 가열을 중지한 후 고추 가루(0 ~ 10중%)와 식염(0 ~ 5중%), 메주분(0 ~ 3중%)을 넣어 함께 혼합하는 제 2단계; 및Stop the heating of the contents of the boiled vegetables according to the state of sticky viscosity, and then mix with red pepper powder (0 to 10%), salt (0 to 5%), meju (0 to 3%) Step 2; And
상기 내용물을 저장고에 담아 자연 상태에서 한달간 숙성 시키는 제 3단계를 포함하는 고추장 제조방법을 제공한다.It provides a method for producing red pepper paste comprising the third step of immersing the contents in a storage for one month in a natural state.
이하, 본 발명의 실시 예에 대한 구성 및 그 작용을 첨부한 도면을 참조하면서 상세히 설명하기로 한다.Hereinafter, with reference to the accompanying drawings, the configuration and operation of the embodiment of the present invention will be described in detail.
도 1은 본 발명에 따른 과일 및 채소를 이용한 고추장 제조과정을 나타낸 흐름도이다.1 is a flowchart illustrating a process for preparing red pepper paste using fruits and vegetables according to the present invention.
본 발명의 실시 예에서는 천연과일 및 채소로서 밀감, 무화과, 복분자, 복숭아, 비파, 감 등의 천연과일 및 선인장, 당근, 호박 등의 채소를 주원료로 하여 각기 다른 고추장을 제조하나, 각 천연과일 고추장 혹은 채소 고추장에 혼합되는 각 비율은 동일하므로 하나의 실시 예를 바탕으로 설명하기로 한다.In the embodiment of the present invention as a natural fruit and vegetables to produce different red pepper paste with the main raw materials such as citrus, fig, bokbunja, peach, loquat, persimmon and vegetables such as cactus, carrots, pumpkin, each natural fruit kochujang Or, since each ratio is mixed in the vegetable red pepper paste will be described based on one embodiment.
< 실시 예 ><Example>
상기 실시 예의 경우 밀감 고추장의 혼합비율을 나타낸 것으로서 과일의 산도와 당도, 수분에 따라 혼합비율을 다르게 설정할 수 있다. 물론, 무화과, 복분자, 복숭아, 비파, 감 등의 천연과일 및 선인장, 당근, 호박 등 채소의 경우도 이와 동일하게 적용된다. In the case of the above embodiment, the mixing ratio of mandarin red pepper paste is shown as the acidity and sugar content of the fruit, and the mixing ratio may be set differently according to moisture. Of course, the same applies to natural fruits such as figs, bokbunja, peaches, loquats, persimmons, and vegetables such as cactus, carrots, and pumpkins.
도 1을 참조하여 밀감 고추장의 제조과정을 살펴보면, 먼저 겉껍질을 제거한 밀감(0 ~ 80중% (±5 ~ 8중%))을 내피 그대로 적당량의 중백당(0 ~ 5중% (±2 ~ 3중%)) 과 함께 가스 불의 세기를 처음엔 강한 불(100℃ 이상)로 가열하여 끓기 시작하면 불의 세기를 약한 불(80℃ 이상)로 조절하여 3 ~ 4시간 계속 저어주며 졸이게 된다(S10).Looking at the manufacturing process of the mandarin red pepper paste with reference to Figure 1, the first peeled citrus (0 ~ 80% (± 5 ~ 8%)) removed the outer shell as it is an appropriate amount of heavy white sugar (0 ~ 5% (± 2) ~ 3%))) and the intensity of the gas fire at first heating to a strong fire (100 ℃ or more) to start boiling and adjust the intensity of the fire to a weak fire (80 ℃ or more) to stir for 3 to 4 hours and continue to doze (S10).
그 후, 밀감의 끈끈한 정도의 점도 상태에 따라 가스 불을 끄고 고추 가루(0 ~ 10중% (±5 ~ 8중%))와 식염(0 ~ 5중%), 메주분(0 ~ 3중%)을 넣어 잘 섞어 넣는다.After that, turn off the gas, depending on the stickiness of the citrus, turn off the fire and mix red pepper powder (0-10% (± 5-8%)), salt (0-5%), meju powder (0-3 times) Add%) and mix well.
이 때, 상기 밀감의 점도 상태는 졸인 상태의 밀감 내용물의 일부를 주걱 등을 이용하여 떨어뜨렸을 때 덩어리 형태로 떨어지는 반죽 상태를 나타낸다(S20). At this time, the state of the viscosity of the citrus represents a state of dough falling in the form of a lump when a portion of the contents of the citrus in the boiled state is dropped using a spatula or the like (S20).
그 후, 항아리 등의 저장고에 담아 자연상태의 그늘에서 약 한달간 숙성 시킴으로써 밀감 고추장의 제조공정이 완료된다.After that, the fermentation process of the mandarin kochujang is completed by aging for about a month in a natural shade in a jar or the like.
이 때, 상기 저장고로서 김치 냉장고를 이용하는 경우 숙성 온도를 임의로 조절하여 숙성 시간을 단축시킬 수 있다(S30). In this case, when the kimchi refrigerator is used as the storage, the ripening time may be shortened by arbitrarily adjusting the ripening temperature (S30).
따라서, 본 발명에 의하면 전통식 곡류 고추장에 비해 과일 혹은 채소의 맛과 영양 및 향을 고스란히 간직한 장점 때문에 종래 고추장의 맛을 기피하는 청소년이나 외국인들로 즐겨 먹을 수 있다.Therefore, according to the present invention, it can be enjoyed by adolescents or foreigners who avoid the taste of conventional gochujang because of the advantages of keeping the taste, nutrition and aroma of fruits or vegetables as compared to traditional grain gochujang.
이상에서와 같이 본 발명에 의한 과일 및 채소를 이용한 고추장 제조방법에 따르면, 맛과 영양 및 향을 고루 갖춘 밀감, 무화과, 복분자, 복숭아, 비파, 감, 선인장, 당근, 호박 등의 천연과일 및 채소를 주원료로 하는 새로운 형태의 고추장 을 제조함으로써 맵고 텁텁한 전통 고추장의 맛을 기피하는 청소년 및 외국인 들도 거부감 없이 누구나 즐겨 먹을 수 있다.According to the method for producing red pepper paste using fruits and vegetables according to the present invention as described above, natural fruits and vegetables such as citrus, fig, bokbunja, peach, loquat, persimmon, cactus, carrot, pumpkin, etc. By making a new type of red pepper paste with main ingredients as a main ingredient, even young people and foreigners who avoid the taste of hot and traditional hot pepper paste can enjoy it without any objection.
또한, 본 발명은 제조공정이 간단하여 누구나 쉽게 조리하여 만들 수 있으므로 원하는 과일 및 채소를 이용한 나만의 고추장을 제조할 수 있다.In addition, the present invention is a simple manufacturing process anyone can easily cook and make your own red pepper paste using the desired fruits and vegetables.
상술한 바와 같이 본 발명에서는 예시적인 실시 예를 참조하여 설명하였으나, 이러한 설명들은 제한적 의미로 해석되어서는 아니 될 것이다.As described above, the present invention has been described with reference to exemplary embodiments, but these descriptions should not be interpreted in a limiting sense.
본 발명과 관련된 기술분야에서 통상의 지식을 가진 자라면, 본 발명의 상세한 설명을 참고로 하여 예시적인 실시 예를 다양하게 부가 또는 한정하거나 다르게 실시할 수 있음은 명백하다. 따라서, 아래에 기술된 특허청구의 범위는 이러한 변경과 실시 예들을 모두 포함하는 것으로 보아야 할 것이다.Those skilled in the art to which the present invention pertains will be apparent that various exemplary embodiments may be added, defined, or implemented in various ways with reference to the detailed description of the invention. Accordingly, the claims set forth below should be regarded as including both such modifications and embodiments.
Claims (6)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020050043612A KR100697695B1 (en) | 2005-05-24 | 2005-05-24 | Method for manufacturing gochujang using mandarin oranges as the main materials |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020050043612A KR100697695B1 (en) | 2005-05-24 | 2005-05-24 | Method for manufacturing gochujang using mandarin oranges as the main materials |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR20060121434A true KR20060121434A (en) | 2006-11-29 |
| KR100697695B1 KR100697695B1 (en) | 2007-03-20 |
Family
ID=37707173
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020050043612A KR100697695B1 (en) | 2005-05-24 | 2005-05-24 | Method for manufacturing gochujang using mandarin oranges as the main materials |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR100697695B1 (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100855665B1 (en) * | 2007-03-07 | 2008-09-03 | 최희재 | Kochujang for anti-cholesterol comprising persimmon fruit and extracts of herb medicine mixture and a preparation method thereof |
| KR101235038B1 (en) * | 2010-07-21 | 2013-02-25 | 이민환 | Method for manufacturing hot pepper paste using ripe persimmon and the hot pepper paste manufactured thereby |
| KR101316779B1 (en) * | 2013-03-06 | 2013-10-10 | 김성애 | The making method of a thick soypaste mixed with red peppers containing a peach |
| KR101365551B1 (en) * | 2012-05-17 | 2014-02-21 | 경희대학교 산학협력단 | Gochujang with persimmon syrup and producting method thereof |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102326118B1 (en) | 2019-05-31 | 2021-11-12 | 장사창 | Manufacturing method of korean hot pepper paste and korean hot pepper paste manufactured by the same |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100298953B1 (en) * | 1999-01-25 | 2001-09-13 | 박동하 | Thick saypaste mixed with red peppers manufacture method and this method a sweet persimmon thick saypaste mixed with red peppers of the chief element is a sweet persimmon |
| KR20040099715A (en) * | 2003-05-20 | 2004-12-02 | 김현수 | method of making thick soypaste mixed with red pepper |
-
2005
- 2005-05-24 KR KR1020050043612A patent/KR100697695B1/en not_active IP Right Cessation
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100855665B1 (en) * | 2007-03-07 | 2008-09-03 | 최희재 | Kochujang for anti-cholesterol comprising persimmon fruit and extracts of herb medicine mixture and a preparation method thereof |
| KR101235038B1 (en) * | 2010-07-21 | 2013-02-25 | 이민환 | Method for manufacturing hot pepper paste using ripe persimmon and the hot pepper paste manufactured thereby |
| KR101365551B1 (en) * | 2012-05-17 | 2014-02-21 | 경희대학교 산학협력단 | Gochujang with persimmon syrup and producting method thereof |
| KR101316779B1 (en) * | 2013-03-06 | 2013-10-10 | 김성애 | The making method of a thick soypaste mixed with red peppers containing a peach |
Also Published As
| Publication number | Publication date |
|---|---|
| KR100697695B1 (en) | 2007-03-20 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US20090053363A1 (en) | Method for Producing Soybean Paste Containing Pine Mushroom | |
| CN100521967C (en) | Sweet potato food and its production method | |
| KR20180065995A (en) | A Method for Producing a Kimchi Source and a Kimchi Source Produced by the Same | |
| KR20060121434A (en) | Method for manufacturing using fruits and vegetables | |
| KR102538141B1 (en) | Pork cutlet with soft meat and rich taste and manufacturing method thereof | |
| CN110810811A (en) | Pickled vegetable sweet chili sauce and preparation method thereof | |
| KR101810364B1 (en) | A method of coloring pear pieces | |
| KR101183247B1 (en) | Red pepper paste with galic and manufaturing method thereof | |
| CN105475929A (en) | Sweet and sour radish and preparation method thereof | |
| KR101742883B1 (en) | Preparation of persimmon beer | |
| KR101532073B1 (en) | Manufacturing method of conveniently usable kimchi source | |
| KR100973170B1 (en) | Fermented Soybean Paste Using Pumpkin Candy Source And Making Process Thereof | |
| KR101933790B1 (en) | Composition for dressing comprising tomato and process of preparation thereof | |
| KR20110002537A (en) | A manufacturing process of pickled soybean paste kohlrabic | |
| KR20090040101A (en) | Preparation method of fermented hot pepper soybean paste | |
| KR20160039102A (en) | Kochujang using sweet potato and process for preparation thereof | |
| KR20050023830A (en) | Curry bread and manufacturing method thereof | |
| KR102430100B1 (en) | Cold noodle soup with herbsand Process for preparing the same | |
| KR102099055B1 (en) | A method for preparing korean strawberry hot pepper paste | |
| KR102500297B1 (en) | A process for the preparation of boiled noodle | |
| KR101186435B1 (en) | The manufacturing method of tomato hot pepper paste | |
| KR20110043930A (en) | Sauce and manufacturing method thereof | |
| KR20180122765A (en) | Composition for dressing comprising flaxseed and process of preparation thereof | |
| KR20230035979A (en) | Sauce containing sprouted barley and manufacturing method thereof | |
| KR100415320B1 (en) | apple jam for hot pepper paste manufacturing process |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant | ||
| FPAY | Annual fee payment |
Payment date: 20120314 Year of fee payment: 6 |
|
| FPAY | Annual fee payment |
Payment date: 20130415 Year of fee payment: 7 |
|
| LAPS | Lapse due to unpaid annual fee |