KR20070083163A - Producing method of korean hot pepper paste using deep sea water - Google Patents

Abstract

Provided is a method of manufacturing red pepper paste(Gochujang) by soaking soybeans and regular rice in deep sea water, fermenting with a strain of Aspergillus oryzae and Pediococcus halophilus and mixing the obtained fermented soybean powder(Meju garu) with deep sea water-soaked glutinous rice, malt, deep sea water, Bacillus subtilis(natto) and red pepper powder. First, soybeans, regular rice and glutinous rice are soaked in deep sea water for 1 to 10 days; and 1 part by weight of soaked soybeans and 0.6 to 1.0 parts by weight of soaked regular rice are ground, steamed for 80 to 90min, cooled to 30 to 40deg.C, mixed with 0.5 to 0.6% by weight of Aspergillus oryzae and Pediococcus halophilus, fermented on rice straw in the shade for 25 to 35 days, dried for 3 to 4 days, sieved with a sieve of 3 to 4mm and dried for 3 to 4 days to obtain fermented soybean powder. Second, 82 to 90 parts by weight of soaked glutinous rice is mixed with 22 to 30 parts by weight of the fermented soybean powder. Third, 4.5 to 5.5% by weight of malt is soaked in water, mixed with the soaked glutinous rice flour, heated at 58 to 62deg.C for 80 to 100min, mixed with 100 parts by weight of red pepper powder, 90 to 110 parts by weight of deep sea water, 0.1 to 4% by weight of one or more additives, 42 to 45 parts by weight of soy sauce and a suitable amount of salt and fermented with 0.8 to 1.2% by weight of Bacillus subtilis at 60 to 65deg.C for 2 to 3 days. The additives are selected from sucrose or trehalose as non-reducing disaccharide and maltitol, xylitol, sorbitol, erythritol, lactitol and mannitol as non-reducing sugar alcohol.

Description

Producing method of korean hot pepper paste using deep sea water}

1 is a process chart for preparing gochujang

The present invention relates to a method for producing red pepper paste, and more specifically, soybeans, non-glutinous rice and glutinous rice in deep sea water of 200 m or less in depth (沈積) and soybeans and non-glutinous rice infiltrated with minerals to increase the bacteria (균) Ginseng is inoculated to make meju, and the glutinous rice infiltrated with deep seawater is infiltrated with minerals, and it is saccharified by injecting malt into the increased steam after grinding. , Soy sauce (or salt), water (filtered deep seawater) is added to the mixture of inoculated with the Bacillus Bacillus (발효), fermented, matured to produce a kochujang.

Kochujang has been soaked with traditional miso and soy sauce at home since ancient times. The raw materials of kochujang are starch powder (glutinous rice flour, non-glutinous rice, barley flour, flour, etc.), soybean soup, salt, It is a fermented food fermented with red pepper powder and water, and the first record of red pepper paste was recorded in Jeungbo Forest Economy (增補 山林 經濟, 1766) in the middle of Joseon Dynasty. Historically, red pepper paste began to be edible in Korea in the 16th century. Presumably late in the 17th century.

Kochujang combines the sweet taste of sugar produced by hydrolysis of starch, the sweet taste of amino acids produced by hydrolysis of soybeans, the spicy taste of red pepper powder, and the salty taste of salt. The taste varies depending on the condition, when using conventional mew flour, glycosylation () 化) or protein hydrolysis is not made well, there is a problem that the taste is not well harmonized.

In case of Korean Patent Publication No. 10-2003-0095416, crushed grains (rice, barley, wheat), starch syrup, red pepper powder, and buckwheat flour are kneaded with water, together with salt derived from deep sea water, placed in a storage container and sprinkled with salt. Although the method of making red pepper paste by fermenting time and fermentation is suggested, salt produced in deep sea water is excluded from calcium in salt production process, so that mineral balance is not suitable and conventional saccharification and protein hydrolysis are well done. It did not solve the problem.

Deep sea water is generally called sea deep water of less than 200m, and unlike the surface sea water, nutrients (Plankton and life) do not grow because sunlight does not reach. 농도) There is no contaminant present in surface seawater because it is not mixed with surface seawater due to high density and density difference according to water temperature, and it is stable at low temperature compared with surface seawater. Cleanliness with very few pollutants, harmful bacteria or organic matter, rich in nutrients, inorganic nutrients that are very important for plant growth, Mineral balance characteristics that various minerals are in balance and clusters of water molecules are small grouped for a long time under high pressure and low temperature, so the surface tension is small and infiltrate There are characteristics such as ripening matured with good water, and the details are shown in Table 1.

                      Table 1 Characteristics of deep sea water

  Low temperature stability While the surface water temperature fluctuates greatly with the seasons, deep ocean waters are stable at low temperatures with little fluctuations in the water temperature.    Cleanliness Deep ocean water is deep and difficult to be polluted by terrestrial river water and air, and there are very few chemicals, bacteria, organisms and suspensions.   Eutrophication Deep sea water does not have photosynthesis because it is not exposed to sunlight, and it contains a lot of inorganic nutrients such as nitrogen, phosphorus, and silicic acid, which are necessary for the growth of living organisms, compared to surface seawater.   Mineral properties Deep sea water contains a variety of essential minerals and is characterized by low impurities.    Aging Deep sea water matures over a long period of time under high pressure, and the clusters of water molecules are small grouped, so that the surface tension is low, and the permeability is high, and the thermal conductivity is high.

In the present invention, the deep ocean water contains various mineral components such as calcium (Ca), magnesium (Mg), iron (Fe), and zinc (Zn), which are necessary for the growth of animals, plants, and microorganisms. It has a high concentration of nutrients such as nitrates, phosphates, and silicates, especially when the organisms do not live at low temperatures without being exposed to sunlight. Hydrogen bonds are partially cleaved and subpopulated to form nuclear magnetic resonance (NMR) ¹⁷ O-NMR half-width The fermentation microorganism is active in fermentation process because it is matured with small number of microclustered water and has low surface tension and excellent permeability. Thereby improving fermentation efficiency.

Table 2 Depth analysis of deep sea and surface seawater

        division   Ulleungdo Hyunpo Deep Sea Water, Hokkaido Tokumai City, Hokkaido, Japan Deep Sea Water, Newzen, Toyama Prefecture, Japan Murodo, Koji Prefecture, Japan 650m deep sea water Surface waters 374m deep sea water Surface waters  General item Water temperature （℃） 0.5 23 0.5 3.2 11.5 20.3 pH 7.5 7.98 8.15 DO dissolved oxygen (mg / l) 6 8 8.1 7.80 8.91 TOC Organic Carbon (mg / L)  -  - 0.6 0.962 1.780 COD _Mn (mg / L) 0.2 0.6  -  -  - Soluble evaporation residue (mg / l) 37,000 47,750 37,590 M-alkalido (mg / l)  - 114.7 110.5  Major element Cℓ chloride ion (wt%) 3.41 with NaCl 3.45 with NaCl 3.41 with NaCl 1.960 2.237 2.192 Na sodium (wt%) 1.080 1.080 1.030 Mg magnesium (wt%) 1,320 1,280 1,300 1,290 0.130 0.131 Ca Calcium (mg / L) 393 403 378 400 456 441 K potassium (mg / L) 380 571 380 414 399 Br Clear (mg / L) 60 65 68.8 68.1 Sr Strontium (mg / L) 7.0 9.9 7.77 7.61 B boron (mg / l) 4.7 4.44 4.48 Ba barium (mg / l) 0.1 or less 0.010 0.044 0.025 F Fluorine (mg / L) 1.0 1.2 0.53 0.56 ^{_{SO 4 2 - (㎎ / ℓ}} ) 2,630 2,833 2,627  Nutrients NH ₄ ⁺ ammonia nitrogen (mg / l) 0.05 0.05 0.03 NO ₃ ^- Nitrogen Nitrate (mg / L) 0.28 0.04 0.227 0.3 1.158 0.081 PO ₄ ^{3 -} phosphate (mg / l) 0.06 0.012 0.175 0.176 0177 0.028 Si silicon (mg / l) 2.8 0.44 4.53 2.6 1.89 0.32   Trace elements Pb lead (μg / ℓ) 0.11 0.02 0.102 0.087 Cd cadmium (㎍ / ℓ) 0.05 0.03 0.028 0.008 Cu copper (㎍ / ℓ) 0.26 0.10 0.153 0.272 Fe iron (㎍ / ℓ) 0.20 0.217 0.355 Mn manganese (µg / l) 0.45 0.265 0.313 Ni nickel (µg / l) 0.36 0.31 0.387 0.496 Zn zinc (μg / ℓ) 0.45 1.40 0.624 0.452 As Arsenic (㎍ / ℓ) 0.04 1.80 1.051 0.440 Mo molybdenum (µg / l) 7.60 5.095 5.565 Cr chromium (µg / l) 0.021 0.02 Bacteria Viable count (dog / ml) 0 520 0 540 Coliform bacteria (piece / ml) voice voice voice voice

The history of deep ocean water use is short, and various researches have been conducted in the non-aquatic fields such as food, medical, health industry, beverages, and cosmetics, starting with the fishery field, and the deep sea water has the following characteristics.

1. Low temperature safety

While the surface temperature of surface seawater fluctuates greatly with the seasons, deep ocean waters are stable at low temperatures without changing the water temperature with the seasons.

In particular, deep sea waters in the East Sea of Korea settled by dense differences in cold seawater that melted the drift ice in the Sea of Okhotsk, off the Vladivostok between Ostrov Sakhalin and Hokkaido. As the deep water flowed in and blocked the Japanese archipelago, the flow was slow. At 300m or less, the water temperature was 1 ~ 2 ℃ throughout the year, compared to the deep ocean waters off Muroto in Kouchi Prefecture on the Hawaiian and Japanese Pacific coasts. It has the characteristic of being about 8-11 degreeC low.

In 1968, about a year and a half after the U.S. Navy submerged Armin sank, sandwiches were left intact in the pulled-up Alumin, and the eggs remained under high pressure. Although salt and minerals penetrated, there were changes in protein and elasticity, but they remained intact and minerals penetrated to improve taste.In general, sandwiches were kept in the refrigerator at the same temperature as the deep sea for one week. Although they are banned, these foods can be preserved without any deterioration in the deep sea water because the growth of microorganisms is suppressed at low temperature and high pressure.

2. Cleanliness

Because it is deep, it is difficult to receive pollution from river water and air on land, and there are few chemicals, pollutants and bacteria.

① physical cleanliness

Physical cleanliness is present in the deep ocean water in a clean state with less suspended solids than surface waters.

② biological cleanliness

The biggest problem in the intake of seawater is the propagation of adherent organisms. In general, in surface seawater intake systems, adherent organisms grow in the intake pipes, which increases the resistance of the pipes, making them difficult to collect. In many cases, the deep ocean water is characterized by a small number of living organisms, such as plankton, (pathogenic) microorganisms, chlorella, etc., from one tenth to one hundredth of the surface water, so there is no difficulty in taking water due to the resistance of the pipe.

③ chemical cleanliness

Since deep seawater does not mix with contaminated surface waters, it is not contaminated with so-called environmental pollutants such as dioxins, PCBs, organic chlorine compounds, and organic tin.

3. eutrophicity

The deep ocean water contains about 5 to 10 times more inorganic nutrients than nitrogen, phosphorus, and silicic acid, which are the nutrient sources of phytoplankton (mainly diatoms, microscopic single-celled plants with chlorophyll), which are the source of sea life compared to surface seawater. There is a characteristic that abundant salt is contained.

Since the sunlight transmittance is less than 1% at depths of 150 m or less, and phytoplankton can not photosynthesize at further depths, phytoplankton sinks and accumulates in the lower layers without nutrients being consumed. High concentration

4. Characteristics of minerals

Sea water contains more than 70 kinds of elements, and deep sea water has such a characteristic that it contains such a variety of elements.

Although there are many major elements necessary for the growth of animals and plants, they are necessary, but mineral traces are very small because they contain extremely small amounts of deeply related to human health, such as copper and zinc, which are essential trace elements that are harmful when ingested in large quantities. There is a good character.

5. Aging

The deep sea water is separated from the superficial seawater with a pH of about 7.8 lower than that of the superficial seawater, and the nuclear magnetic resonance ¹⁷ O-NMR half-width is in the range of 70-80㎐ for a long time under low temperature and high pressure. It is subgrouped into seven to eight groups.

The number of molecules of water is measured indirectly by measuring the value of the nuclear magnetic resonance (NMR) ¹⁷ O-NMR half-width, which is generally river water or tap water. In the case of, the nuclear magnetic resonance ¹⁷ O-NMR half-value width is 130 to 150 Hz, while in the case of deep ocean water, the nuclear magnetic resonance ¹⁷ O-NMR half-width is 70 to 80 Hz.

And a tenth of the water nuclear magnetic resonance ¹⁷ O-NMR half-width value (㎐) known by the number of groups of water molecules, such as river water or tap water nuclear magnetic resonance ¹⁷ O-NMR half-width value of the water is of 130~150㎐ Thirteen to fifteen water molecules are clustered by hydrogen bonds. The larger water in this group is called bound water, whereas the value of nuclear magnetic resonance ¹⁷ O-NMR half-width Water with a small population of small water molecules is called microclustered water.

Sucrose, a nonreducing disaccharide, is a non-reducing disaccharide that does not deteriorate or denature when preserved for a long period of time while masking the taste of metals due to minerals contained in deep sea water. (蔗糖; Sucrose, Trehalose, Nonreducing Sugar Alcohol Maltitol, Xylitol, Sorbitol, Erythitol, Lactitol, Mannitol Additives such as (Mannitol), one or two or more of the additives can be used to improve the taste of kochujang.

In order to solve the above problems, various kinds of minerals and nutrients contained in deep seawater are soaked in soybean, non-glutinous and glutinous rice which are raw materials of kochujang in deep seawater of 200m or less to infiltrate minerals and nutrients. It is an object of the present invention to provide a method for producing fermented and matured kochujang by activating the metabolic activity of fermented microorganisms during the fermentation process of meju and kochujang.

The present invention for achieving the above object is characterized by consisting of the steps of soaking the soybeans, non-glutinous and glutinous rice raw material of kochujang in deep sea water of 200m or less, manufacturing meju, preparing kochujang.

Deep sea water used as water in the present invention is taken in the deep seabed of 200m or less depth, the intake method is to take down the pipe 200m or less from the bottom of the ship, or to install the pipe to the seabed depth 200m or less pump (Pump) ), Or install a pipe up to the sea depth of 200m or less, and install the intake well below the sea level and take it in accordance with the siphon principle.

Deep sea water collected in the sump is filtered through sand or micro filtration alone or a combination of both to remove suspended solids (SS).

At this time, the filtration pressure is determined in consideration of the pressure loss of the filter and the pressure loss of the pipe according to the operating conditions.The filtration speed of sand filtration is 6-10 m / hour, and the effective diameter of the filter sand is 0.3-0.45 mm, the uniformity coefficient shall be 2.0 or less, and the thickness of the filtrate layer shall be 0.5-1.0 m.

At this time, when the turbidity of the deep sea water taken is 2 mg / l or less, the filtration step is omitted, and the deep sea water taken out is used as it is.

Hereinafter, a method for manufacturing red pepper paste according to the accompanying drawings will be described in detail.

In addition, "part" which shows the mixing amount of a raw material in the hot pepper paste manufacturing of this invention shows a weight part.

I. Sedimenting soybean, non-glutinous rice and glutinous rice in deep sea water of less than 200m

Soybeans, non-glutinous rice, and glutinous rice, which are the raw materials of gochujang, are removed from foreign substances (stones, sand, etc.) and the attached foreign substances are soaked in deep seawater of 200m or less for 1 to 10 days. It is called enough to penetrate inside of non-glutinous rice and glutinous rice.

As shown in Table 2, deep sea water of 200m or less has a slight difference depending on the region, but there is cleanness in which microorganisms and marine organisms are not inhabited due to the low temperature of 5 ° C or less, and it is also clean compared to surface seawater. It has a high content of nutrients necessary for the growth of all organisms (including microorganisms) and contains various minerals.

Fermentative microorganisms that play a major role in meju fermentation and kochujang fermentation are fermented microorganisms such as Aspergillus orizae and Bacillus subtilis natto. Cell nucleus is characterized by high mineral content, and these microorganisms are active metabolic activity (代謝 活動) when sufficient mineral components are supplied to inhibit the growth of harmful microorganisms in mutual antagonistic relationship (相互 拮抗 關係).

The method of culturing the above-mentioned useful microorganisms in water while supplying sufficient minerals is also called BMW system (Bacteria-Mineral-Water System).

When soybean, non-glutinous rice and glutinous rice are deposited in deep sea water, the nutrients and various minerals contained in deep sea water are penetrated into the inside of soybean, non-rice and glutinous rice by high pressure. By supplying enough salts, these microorganisms can be actively metabolized to inhibit fermentation of harmful fungi (microorganisms), thereby making high-quality fermented foods.

And soaking soybeans, non-glutinous rice and glutinous rice in deep sea water of 200m or less and penetrating nutrients and various minerals contained in deep sea water, transporting soybeans, non-glutinous rice and glutinous rice by ship to 200m or less After injecting, it is a hassle to lift the soybeans again after 1-10 days. Inject the deep sea water, soybean, non-glutinous rice and glutinous rice into the pressure vessel, and pressurize at 20-100 atm for 1-10 days. Soybeans, non-glutinous rice and glutinous rice may infiltrate nutrients and minerals found in deep sea water.

II. Steps to prepare meju

1. Cultivation of spawn

① Buy bacteria from Aspergillus oryzae and Lactobacillus fermentation (Pediococcus halophilus) from the strain supplier and store them in the refrigerator for use within 1 month.

② Containers such as flasks, stoppers, and culture papers necessary for spawn culture are subjected to atmospheric sterilization by heating at atmospheric pressure for 30 to 60 minutes, or by autoclave pressure 1 kg / ㎠G, temperature 120 to 130 Sterilize by autoclaving, heating at 15 ℃ for 15 minutes.

③ Preparation of culture solution

To the culture solution of glucose 1.0wt%, yeast extract 1.0wt%, polypeptone 0.1wt%, KH ₂ PO ₄ 0.5wt%, soybean extract 2-3wt% to 10wt%, caustic soda (NaOH ) To adjust the pH in the range of 6.5 to 7.5.

Doenjang extract (without preservatives) is added to 200 parts of doenjang and 500 parts of water. After filtering the filtrate filled with burnt ash, 10 parts of glucose and water were adjusted to have a salt concentration of 10% to obtain a doenjang extract.

④ Expanded cultivation of strains

Strains in vitro need to be expanded and cultured prior to use. In vitro growth, strains are placed in sterilized metal rods or glass rods and cultured in agar medium in primary tubes. Iii), inject the above-mentioned culture solution into the second 200-500 ml flask (Flask), incubate at 30 ° C. for 2 to 3 days, and then incubate the required amount of the third culture tank. Inject the culture solution of ③ in 3 to 4 days neutralization treatment while expanding the culture to make a culture solution stored in the refrigerator to use, and stored in the refrigerator for about a week is fine.

2. Mix 0.6-1.0 parts of non-glutinous rice with 1 part of soybeans soaked in deep sea water and grind them, and then steam them in a cauldron or shiru for 80-90 minutes.

3. When the increased soybean and non-glutinous rice is cooled to 30-40 ℃, the strain cultured in paragraph 1 is mixed so that the concentration of strain is 2 × 10 ⁸ / ml or more, and 0.5 ~ 0.6 to the total amount of soybean and non-glutinous rice. Mixing in the wt% range is OK and mixes the culture strain and rots well to mix uniformly.

4. After mixing the fungicide, make it round, wrap it with straw, fertilize it in the shade (slightly wetland) for 25 to 35 days in the air, and then grind it completely dried in the air for 3 to 4 days, and then Methanol powder beaten with -4 mm is dried again for 3 to 4 days.

5. Store dried mechin powder in a dry place and use it to soak red pepper paste.

In addition, the culture strain of paragraph 1 above may be omitted from paragraph 3, and the meju inoculated and fermented with the bacteria in the natural state may be used.

Example 1

Soybeans soaked in 20 kg of soybean and 20kg of soybeans for 70 hours in the deep sea water of 250m deep in Ulleungdo Island, steamed for 80 to 90 minutes in a cauldron. Inoculate 0.6wt% of the cultures of Aspergillus oryzae and Pediococcus halophilus, round the mixture to a baseball size, wrap it with straw and ferment for 30 days in the air. The dried powder was crushed in air for 4 days, and the dried powder was dried for 4 days with 3 mm to make 38 kg of powdered meju.

III. Steps to prepare gochujang

In the preparation of red pepper paste of the present invention, the mixing ratio of each material is expressed based on the amount of red pepper powder mixed based on 100 parts.

1. Remove 82 ~ 90 parts of glutinous rice immersed in deep sea water and crush it with grinding machine after removing moisture from crushed rice or screen net, and then grind powder 22 ～ 30 Mix with part and mix with two-roller mixing mill.

2. Malt is immersed in water in 4.5 ~ 5.5wt% of total red pepper paste.

3. Put crushed glutinous rice into malt, and starch by malt enzymatic action for 80 to 100 minutes while heating to 58 ~ 62 ℃ where amylase acts on malt. Saccharification of the starch component.

4. After the mixture is cooled, 100 parts of red pepper powder, 90 to 110 parts of filtered deep seawater (injected so that the water content of the mixed red pepper paste is within the range of 48 to 55 wt%), and non-reducing sugars; Sucrose or trehalose, nonreducing disaccharide, maltitol, xylitol, sorbitol, erythitol, lactitol, and nonreducing sugar alcohol. One or two or more of the additives such as Lactitol and Mannitol are supplied at a ratio of 0.1 to 4 wt% based on the amount of deep sea water mixed, and 42 to 45 parts of soy sauce and salt Inject so that the salt (NaCl) concentration of the mixed kochujang is in the range of 13-17 wt%, and sprinkle the Bacillus spp. Strain to the whole kochujang amount in the range of 0.8-1,2 wt% evenly while stirring and mixing. Fermented and matured at 60 ~ 65 ℃ for 2-3 days To prepare a chapter.

5. The fermented kochujang is tested and shipped as a product.

In the above fermentation process of kochujang of 4, omission of the mixture of Bacillus pneumoniae fungus is carried out, and the whole mixed kochujang is placed in an pottery or earthenware bowl and stirred in a sunny place with a wooden spatula in a range of 15 to 20 times / day for 1 week. , Cover the vinyl on the top of red pepper paste to prevent evaporation of water, sprinkle salt to make a salt layer, and fermented mature for 10 to 12 months to make red pepper paste.

Example 2

90 kg of glutinous rice was immersed in the deep sea water of 250m deep in the sea of Dodong, Ulleungdo for 70 hours, and the free water was removed from the crusher, and then ground in a mill. 12kg of water was mixed with malt and the malt was filtered. The mixture was heated at 60 ° C. for 100 minutes for saccharification, and then 50kg of Cheongyang pepper powder and 100kg of red pepper powder were mixed. Inject 95 kg (when the water content was 52wt%), 2 kg of Trehalose and 42 kg of 20 kg of salt produced from deep seawater, and stir and mix the Bacillus sp. After sprinkling and mixing well, fermented and matured at 60-65 ° C. for 2 to 3 days to prepare kochujang, and the ingredients of the prepared kochujang are shown in Table 3.

                       Table 3 ingredient analysis table of Kochujang

 ingredient  moisture  Crude fat   Sugar   salt  Crude fiber  Total nitrogen  Etc Content (wt%)  50.2    8.2   7.5   15.2   10.6   1.2   7.1

As a result of supplying gochujang prepared in Example 2 to restaurant B, bibimbap was made using the same materials as gochujang sold in the market, and then fed to 20 general guests for tasting, all 20 people were manufactured in Example 2 The taste of Bibimbap made with Korean red pepper paste was good.

As described above, the present invention, by using the mineral components contained in the deep sea water, the fermented red pepper paste fermented by the active metabolism of fermented microorganisms in the production of kochujang is not only good taste, but also various mineral ingredients useful for the human body It is expected to have a widely used effect in the production of red pepper paste because it contains.

Claims (4)

In the manufacture of kochujang, I. Sedimenting soybean, non-glutinous rice and glutinous rice in deep sea water of less than 200m Soybeans, non-glutinous rice, and glutinous rice, which are the raw materials of red pepper paste, were removed and the foreign substances adhered to the wells were soaked in deep sea water of 200m or less for 1 to 10 days. It is called enough to infiltrate. II. Steps to prepare meju 1. Cultivation of spawn ① Buy germs (Aspergillus oryzae) and Lactobacillus fermentation (Pediococcus halophilus) from the strain supplier and store them in the refrigerator. ② Containers such as flasks, stoppers, and culture papers necessary for spawn culture are subjected to atmospheric sterilization by heating at atmospheric pressure for 30 to 60 minutes, or by autoclave pressure 1 kg / ㎠G, temperature 120 to 130 Sterilize by autoclaving, heating at 15 ℃ for 15 minutes. ③ Preparation of culture solution To the culture solution of glucose 1.0wt%, yeast extract 1.0wt%, polypeptone 0.1wt%, KH ₂ PO ₄ 0.5wt%, soybean extract 2-3wt% to 10wt%, caustic soda (NaOH ) To adjust the pH in the range of 6.5 to 7.5. ④ Expanded cultivation of strains Strains in vitro need to be expanded and cultured prior to use. In vitro growth, strains are placed in sterilized metal rods or glass rods and cultured in agar medium in primary tubes. Iii), inject the above-mentioned culture solution into the second 200-500 ml flask (Flask), incubate at 30 ° C. for 2 to 3 days, and then incubate the required amount of the third culture tank. Inject the culture solution of ③ in 3 to 4 days neutralization treatment while expanding the culture to make a culture. 2. Mix 0.6-1.0 parts of non-glutinous rice with 1 part of soybeans soaked in deep sea water and grind them, and then steam them in a cauldron or shiru for 80-90 minutes. 3. When the soybean and non-glutinous rice was cooled to 30 ~ 40 ℃, the strain cultured in paragraph 1 was 0.5 ~ 0.6wt% in the total amount of soybean and non-glutinous rice so that the concentration of strain was 2 × 10 ⁸ / ml or more. Mix with. 4. After mixing the fungicide, make it round, wrap it with straw, ferment it in the shade for 25 to 35 days, and then dry it completely for 3 to 4 days, then grind it to 3 to 4 mm. The dried buckwheat flour is dried for another 3 to 4 days to make dried buckwheat flour. III. Steps to prepare gochujang 1. Remove 82 ~ 90 parts of glutinous rice immersed in deep sea water and crush it with grinding machine after removing moisture from crushed rice or screen net, and then grind powder 22 ～ 30 Mix with part and mix with two-roller mixing mill. 2. Malt is immersed in water in 4.5 ~ 5.5wt% of total red pepper paste. 3. Put crushed glutinous rice into malt, and starch by malt enzymatic action for 80 to 100 minutes while heating to 58 ~ 62 ℃ where amylase acts on malt. Saccharification of the starch component. 4. After the mixture is cooled, 100 parts of red pepper powder, 90 to 110 parts of filtered deep seawater (injected so that the water content of the mixed red pepper paste is within the range of 48 to 55 wt%), and non-reducing sugars; Sucrose or trehalose, nonreducing disaccharide, maltitol, xylitol, sorbitol, erythitol, lactitol, and nonreducing sugar alcohol. One or two or more of the additives such as Lactitol and Mannitol are supplied at a ratio of 0.1 to 4 wt% based on the amount of deep sea water mixed, and 42 to 45 parts of soy sauce and salt Inject so that the salt (NaCl) concentration of the mixed kochujang is in the range of 13-17 wt%, and sprinkle the Bacillus spp. Strain to the whole kochujang amount in the range of 0.8-1,2 wt% evenly while stirring and mixing. Fermented and matured at 60-65 ℃ for 2-3 days Prepare the intestines. A method for producing red pepper paste by the above-described manufacturing process. The nutrients and minerals contained in deep seawater in soybeans, non-glutinous rice, and glutinous rice in 1-10 days by injecting the deep seawater, soybean, non-glutinous rice, and glutinous rice into the pressure vessel, and applying pressure of 20-100 atm. Method of making red pepper paste by penetrating the ingredients. The method of claim 1, wherein the inoculation of the culture strain is omitted, and the method of preparing kochujang using meju that is inoculated and fermented with natural bacteria. The method according to claim 1, wherein in the fermentation process of kochujang, the mixture of Bacillus fungi is omitted, and the whole mixed kochujang is placed in an pottery or earthenware bowl and stirred with a wooden spatula in a sunny place for 15 to 20 times / day. Next, to cover the top of the red pepper paste to prevent water evaporation, and salted to make a salt layer, a method of producing red pepper paste by fermentation matured for 10 to 12 months.

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