KR20060125985A - Fermented soybean paste with gel and method thereof - Google Patents

Fermented soybean paste with gel and method thereof Download PDF

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KR20060125985A
KR20060125985A KR1020050047502A KR20050047502A KR20060125985A KR 20060125985 A KR20060125985 A KR 20060125985A KR 1020050047502 A KR1020050047502 A KR 1020050047502A KR 20050047502 A KR20050047502 A KR 20050047502A KR 20060125985 A KR20060125985 A KR 20060125985A
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weight
gel
water
pepper paste
rice
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KR1020050047502A
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KR100686185B1 (en
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이호성
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이호성
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    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/20—Malt products
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/20—Malt products
    • A23L7/25—Fermentation of cereal malt or of cereal by malting

Abstract

Provided is a gel-containing hot pepper paste, which contains nutritional elements of various medicinal herbs and fruits as they are, and has various tastes and flavors to satisfy various needs of consumers. The gel-containing hot pepper paste comprises: 80-90 wt% of hot pepper paste formed of 55-65 wt% of hot pepper paste ingredients containing 22-28 wt% of cereals such as glutinous rice, rice, barley or wheat, 23-27 wt% of soybean malt powder, 18-23 wt% of red pepper powder and 28-32 wt% of salt, and 35-45 wt% of water; and 10-20 wt% of gel formed by heating fruits or medicinal herbs with water at a temperature of 80-95 deg.C for 7-9 hours.

Description

겔 함유 고추장 및 그 제조방법{FERMENTED SOYBEAN PASTE WITH GEL AND METHOD THEREOF}Gel-containing red pepper paste and its manufacturing method {FERMENTED SOYBEAN PASTE WITH GEL AND METHOD THEREOF}

본 발명은 겔(Gel)상태의 과실, 채소, 한약재 등이 함유된 고추장 및 그 제조방법에 관한 것으로 더욱 상세하게는 다양해져가는 현대인의 식생활 패턴에 어울리는 고추장 및 그 제조방법에 관한 것이다.The present invention relates to red pepper paste containing a fruit (gel), vegetables, herbs, etc., and a method of manufacturing the same, and more particularly, to a red pepper paste suitable for the dietary pattern of modern people, and a manufacturing method thereof.

고추장은 고추장용 메주와 쌀 등의 전분질 원료, 엿기름 그리고 고춧가루를 섞어 발효시킨 우리나라 고유의 독특한 향신 조미료이다. 고추장의 제조방법은 식재료와 생활여건에 따라 변천되어 다양한 종류의 고추장이 생산되고 있는 바, 종래의 전통적인 고추장은 영양성분에서도 비타민이나 무기질이 부족하고 매운맛 일색으로 획일적이어서 신세대 식성 변화에 부응하지 못하였다.Gochujang is a unique seasoning seasoning that is unique to Korea, fermented by mixing starch raw materials such as meju for kochujang and rice, malt, and red pepper powder. The manufacturing method of kochujang is changed according to the ingredients and living conditions, and various kinds of kochujang are produced. The conventional kochujang lacks vitamins or minerals in the nutritional ingredients and is uniform in spicy taste, so it has not responded to the changes in the diet of the new generation. .

이러한 세태의 변화 및 환경의 변화속에서 전통적인 고추장의 제조방법은 가정을 중심으로 지역에 따라 독특한 부원료의 사용 등으로 색다른 특색과 기호도를 나타내고 있다. 예를 들어 경북 북부지방에서는 가정에서 전통적인 고추장의 제조시 부원료로 사과를 농축하여 사용하기도 하였으며 다양한 과실을 고추장의 부원료로 사용할 경우 고추장에 독특한 기호도가 있을 것으로 기대되나 아직까지 다양한 과실의 영양분 및 맛과 향을 그대로 전달할 수 있는 고추장 제조방법 또는 그렇게 제조된 고추장은 발명되지 않은 실정이다. Amidst such changes in the environment and changes in the environment, the traditional method of manufacturing red pepper paste has different characteristics and preferences, such as the use of subsidiary ingredients, which are unique to the region around the home. For example, in northern Gyeongbuk provinces, apples were used as a side ingredient in the manufacture of traditional gochujang at home. When various fruits are used as a subsidiary ingredient of gochujang, it is expected to have a distinctive taste for gochujang. Kochujang production method or the soy sauce prepared so that the incense can be delivered as it is not invented.

과실고추장에 관한 연구는 박 등(박정선 외 4명, 한국식품과학회지, 1993)이 사과, 오렌지, 포도, 파인애플 등의 과즙을 첨가하여 제조한 고추장의 품질에 관한 연구에서 파인애플이 첨가된 고추장의 관능적 선호도가 다른 과즙이 첨가된 고추장에 비하여 선호도가 높다고 하였다. A study on the fruit red pepper paste was conducted by Park et al. (Park Jung-sun et al., Korean Journal of Food Science and Technology, 1993) in the study of the quality of kochujang prepared by adding juices such as apples, oranges, grapes, and pineapples. The sensory preferences were higher than that of kochujang added with other juices.

그러나 이러한 종래의 고추장 제조방법은 과실 등으로부터 과즙을 추출하여 그 과즙을 종래의 고추장에 첨가하는 정도의 것들에 불과하여 실제 과즙을 다량 첨가한다고 하더라도 과일의 맛과 향을 고추장 속에 그대로 담는 것이 어려웠을 뿐 아니라 과즙을 낸 과육은 버려지는 등 자원 낭비의 요소가 있었던 것이 사실이다. 또한 일반적인 방법으로 과육을 첨가할 경우 그 과육 자체가 발효식품이 아니기 때문에 고추장의 발효 과정에서 쉽게 부패하는 등의 문제가 발생하였으며 부패하지 않더라도 곰팡이 등의 서식 원인이 되어 식용으로 사용하는데 일정한 한계가 있었다.However, the conventional method of preparing kochujang is only about extracting the juice from the fruit and adding the juice to the conventional kochujang. Even if the actual juice is added in a large amount, it is difficult to contain the taste and aroma of the fruit in the kochujang. In addition, it is true that there was an element of wasting resources, such as discarded pulp. In addition, when the pulp is added in a general way, the pulp itself is not a fermented food, which causes problems such as easily decaying during fermentation of kochujang. .

본 발명은 이러한 문제를 해결하기 위한 것으로 고추장에 첨가 가능한 유익초 또는 과일 등의 영양소를 최대한 파괴하지 않고 고추장 내에 함유할 수 있는 방법을 제시하는데 그 목적이 있다.The present invention has been made to solve such a problem, and an object of the present invention is to present a method that can be contained in kochujang without destroying nutrients such as beneficial herbs or fruits that can be added to kochujang.

본 발명의 다른 목적은 다양한 맛과 향을 갖는 고추장을 제공함으로서 다양한 맛을 추구하는 현대인의 식단에 어울리는 고추장을 제공하는데 있다.It is another object of the present invention to provide gochujang suitable for the diet of modern man pursuing various tastes by providing gochujang having various flavors and aromas.

본 발명의 또다른 목적은 고추장 자체의 매운 맛을 순화시킴으로서 세계 각국에 수출할 수 있는 고추장을 제공하는데 있다.Another object of the present invention to provide a gochujang that can be exported to all over the world by purifying the spicy taste of gochujang itself.

이러한 목적을 달성하기 위한 본 발명은The present invention for achieving this object

찹쌀, 멥쌀, 보리쌀 또는 밀과 같은 곡물 22중량% 내지 28중량%, 메주가루 23중량% 내지 27중량%, 고춧가루 18중량% 내지 23중량%, 소금 28중량% 내지 32중량%정도가 함유된 고추장 재료 55중량% 내지 65중량%와 물 35중량% 내지 45중량%로 구성되는 고추장 80중량% 내지 90중량%에 유익초 겔 (Gel) 10중량% 내지 20중량%로 구성되는 것을 특징으로 한다.Kochujang material containing 22% to 28% by weight of grains such as glutinous rice, wheat, barley or wheat, 23% to 27% by weight of meju powder, 18% to 23% by weight of red pepper powder, 28% to 32% by weight of salt It is characterized in that it consists of 10% to 20% by weight of the fruit herb gel (Gel) to 80% to 90% by weight of kochujang consisting of 55% to 65% by weight and 35% to 45% by weight of water.

이하 본 발명의 구체적인 실시예를 설명한다.Hereinafter, specific embodiments of the present invention will be described.

제 1 공정(겔(GEL) 만드는 공정) 품질 좋고 잘 익은 과실이나 유익초를 그릇 의 바닥에 직접 닿지 않게 솥뚜껑에 망사 등을 통해 매달거나 그릇의 바닥에 받침대를 놓고 물을 부어 과실 또는 유익초 55중량% 내지 65중량%와 물 35중량% 내지 45중량%가 되도록 하여 80∼95℃에서 7∼9 시간 가열하여 GEL을 얻는다. 이렇게 만들어진 GEL에 과실의 씨, 용해되지 않은 과피 등이 포함되어 있을 수 있으므로 고운 그물 등을 이용해 불순물을 걸러낸다.Process 1 (GEL) Making good or ripe fruit or fruit herb without hanging directly on the bottom of the bowl through a mesh or the like on the lid of the pot or placing a pedestal on the bottom of the bowl to pour water. GEL is obtained by heating at 80 to 95 DEG C for 7 to 9 hours by weight percent to 65 weight percent and 35 to 45 weight percent water. The resulting GEL may contain fruit seeds, undissolved rinds, etc. to filter out impurities using fine nets.

제 2 공정 (겔(Gel) 혼합 공정) 상기와 같이 제 1 공정에서 제조된 겔(Gel) 75 내지 80중량%와 된장 5 중량% 내지 10중량%, 물 10중량% 내지 20중량%를 넣고 약 75℃ 내지 85℃의 불에 약 1시간 내지 1시간 30 다린 후 밀봉하여 4∼5일 숙성시킨다.Second Process (Gel Mixing Process) 75-80% by weight of gel prepared in the first process as described above, 5% by weight to 10% by weight of soybean paste, and 10% by weight to 20% by weight of water are added. After about 1 hour to 1 hour 30 hours in a fire of 75 ℃ to 85 ℃ sealed and aged for 4 to 5 days.

제 3 공정(찹쌀죽 만드는 공정) 제 1공정과는 별도로 정선된 찹쌀, 멥쌀, 보리쌀 또는 밀과 같은 곡물을 통상의 방법으로 물에 담구어 불린 다음 66중량%에 물 34중량%로 첨가하여 이를 솥에 담은 후 가열하여 죽을 만든다.Third process (process of making glutinous rice porridge) Grain such as glutinous rice, non-glutinous rice, barley rice or wheat selected separately from the first process is soaked in water in the usual way and soaked in water, and then 66% by weight of 34% by weight of water is added to the pot. After dipping in, heat to make porridge.

제 4 공정(고추장 제조공정) 제 2 공정에서 얻어진 죽에 조청 또는 엿기름물 20중량%와 메줏가루, 소금을 넣고 잘 저으면서 50℃ 내지 65℃의 불에 4시간 내지 5시간 가열, 익히면서 상기 제 2 공정에서 얻어진 GEL 혼합물을 잘 혼합하여 1시간 정도 더 익힌 후 상온까지 서냉시킨다.4th process (pepper paste manufacturing process) Add 20% by weight of crude or malt water, buckwheat flour, and salt to the porridge obtained in the second process, and stir well, and heat and cook for 4 to 5 hours at 50 ° C. to 65 ° C. The GEL mixture obtained in the process is mixed well, cooked for an additional 1 hour, and then cooled slowly to room temperature.

제 5 공정(숙성 공정) 제 4공정에서 제조된 고추장을 도기로 된 독에 담아 통풍이 잘되고 햇볕 좋은 곳에 약 2개월간 상온에서 숙성한다.5th process (Maturation process) The gochujang prepared in the 4th process is put in a pottery poison and matured at room temperature for about 2 months in a well ventilated and sunny place.

상기 유익초는 더덕, 송이버섯, 오가피, 구기자, 호박 등의 한방약초 및 채 소일 수 있으며, 상기 과실로는 사과, 복숭아, 배, 딸기 등 모든 과일이 포함될 수 있다.The beneficial herb may be herbal medicines and vegetables such as deodeok, matsutake mushrooms, ogapi, wolfberry, pumpkin, and the fruit may include all fruits such as apples, peaches, pears and strawberries.

이러한 본 발명에 따를 경우 일반 과즙을 함유하는 고추장 제조방법과는 달리 과육을 포함하여 고추장이 제조되므로 맛과 향이 우수하고 소비자 취향에 따라 다양한 제조가 가능하며, 제조과정에서 발생할 수 있는 부패 등을 방지할 수 있어 효과적이다.According to the present invention, unlike the method of manufacturing red pepper paste containing the general juice, the red pepper paste is manufactured, including the flesh, so that the taste and aroma are excellent and various manufacturing is possible according to the consumer's taste, and the corruption that may occur during the manufacturing process is prevented. I can do it and am effective.

Claims (2)

찹쌀, 멥쌀, 보리쌀 또는 밀과 같은 곡물 22중량% 내지 28중량%, 메주가루 23중량% 내지 27중량%, 고춧가루 18중량% 내지 23중량%, 소금 28중량% 내지 32중량%정도가 함유된 고추장 재료 55중량% 내지 65중량%와 물 35중량% 내지 45중량%로 구성되는 고추장 80중량% 내지 90중량%에 유익초 겔 (Gel) 10중량% 내지 20중량%로 구성되는 것을 특징으로 하는 겔이 함유된 고추장Gochujang material containing 22% to 28% by weight of grains such as glutinous rice, non-rice, barley rice or wheat, 23% to 27% by weight of meju powder, 18% to 23% by weight of red pepper powder, 28% to 32% by weight of salt The gel characterized in that the gel is composed of 10% to 20% by weight of the fruit herb gel (Gel) to 80% to 90% by weight of red pepper paste consisting of 55% to 65% by weight and 35% to 45% by weight of water Gochujang with 품질 좋고 잘 익은 과실이나 유익초를 그릇의 바닥에 직접 닿지 않게 솥뚜껑에 망사 등을 통해 매달거나 그릇의 바닥에 받침대를 놓고 물을 부어 과실 또는 유익초 55중량% 내지 65중량%와 물 35중량% 내지 45중량%가 되도록 하여 80∼95℃에서 7∼9 시간 가열하여 GEL을 얻는다. 이렇게 만들어진 GEL에 과실의 씨, 용해되지 않은 과피 등이 포함되어 있을 수 있으므로 고운 그물 등을 이용해 불순물을 걸러내는 제 1 단계;Do not touch good, ripe fruit or vinegar directly to the bottom of the bowl through a mesh net or place a pedestal on the bottom of the bowl and pour water to make the fruit or vinegar 55 to 65% by weight and 35% to water GEL is obtained by heating to 80 wt% to 7 to 9 hours at 80 to 95 캜. The first step of filtering out impurities using a fine net or the like because the GEL may contain fruit seeds, insoluble skin, and the like; 상기 제 1 단계에서 제조된 겔(Gel) 75 내지 80중량%와 된장 5 중량% 내지 10중량%, 물 10중량% 내지 20중량%를 넣고 약 75℃ 내지 85℃의 불에 약 1시간 내지 1시간 30 다린 후 밀봉하여 4∼5일 숙성시키는 제 2 단계75 to 80% by weight of the gel prepared in the first step, 5% to 10% by weight of soybean paste, 10% to 20% by weight of water was put in a fire of about 75 ℃ to 85 ℃ about 1 hour to 1 2nd stage of fermentation for 4 to 5 days 정선된 찹쌀, 멥쌀, 보리쌀 또는 밀과 같은 곡물을 통상의 방법으로 물에 담구어 불린 다음 66중량%에 물 34중량%로 첨가하여 이를 솥에 담은 후 가열하여 죽 을 만드는 제 3 단계;A third step of soaking grains such as glutinous rice, non-glutinous rice, barley rice, or wheat, soaked in water in a conventional manner, and then adding 66% by weight to 34% by weight of water, placing it in a pot, and then heating to make porridge; 제 2 단계에서 얻어진 죽에 조청 또는 엿기름물 20중량%와 메줏가루, 소금을 넣고 잘 저으면서 50℃ 내지 65℃의 불에 4시간 내지 5시간 가열, 익히면서 상기 제 2 공정에서 얻어진 GEL 혼합물을 잘 혼합하여 1시간 정도 더 익힌 후 상온까지 서냉시키는 제 4 단계;Mix the GEL mixture obtained in the second step by heating and cooking with 50% by weight of syrup or malt water, buckwheat flour and salt, and stirring well for 4 to 5 hours while stirring. After further cooking for about 1 hour the fourth step of slow cooling to room temperature; 상기 제 4 단계에서 제조된 고추장을 도기로 된 독에 담아 통풍이 잘 되고 햇볕 좋은 곳에 약 2개월간 상온에서 숙성하는 것을 특징으로 하는 겔이 함유된 고추장 제조방법Method for producing red pepper paste containing gel, characterized in that the hot pepper paste prepared in the fourth step is put in a porcelain poison and matured at room temperature in a well ventilated and sunny place for about 2 months.
KR1020050047502A 2005-06-03 2005-06-03 Fermented soybean paste with gel and method thereof KR100686185B1 (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100942341B1 (en) * 2009-06-15 2010-02-12 김미영 Menufacture method of glutinous rice -korean hot pepper paste of including a acantopanax senticocus
WO2010147339A2 (en) * 2009-06-15 2010-12-23 Kim Miyoung Method for preparing chili pepper paste using the berry of acanthopanax senticosus

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100942341B1 (en) * 2009-06-15 2010-02-12 김미영 Menufacture method of glutinous rice -korean hot pepper paste of including a acantopanax senticocus
WO2010147339A2 (en) * 2009-06-15 2010-12-23 Kim Miyoung Method for preparing chili pepper paste using the berry of acanthopanax senticosus
WO2010147339A3 (en) * 2009-06-15 2011-03-31 Kim Miyoung Method for preparing chili pepper paste using the berry of acanthopanax senticosus

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