KR20080009793A - Manufacturing method of cayenne pepper sauce - Google Patents
Manufacturing method of cayenne pepper sauce Download PDFInfo
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- KR20080009793A KR20080009793A KR1020060069440A KR20060069440A KR20080009793A KR 20080009793 A KR20080009793 A KR 20080009793A KR 1020060069440 A KR1020060069440 A KR 1020060069440A KR 20060069440 A KR20060069440 A KR 20060069440A KR 20080009793 A KR20080009793 A KR 20080009793A
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- South Korea
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- meju
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- schisandra chinensis
- water
- dried
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 6
- 240000004160 Capsicum annuum Species 0.000 title abstract description 7
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 title abstract description 7
- 235000002283 Capsicum annuum var aviculare Nutrition 0.000 title 1
- 235000013303 Capsicum annuum var. frutescens Nutrition 0.000 title 1
- 235000002284 Capsicum baccatum var baccatum Nutrition 0.000 title 1
- 235000002568 Capsicum frutescens Nutrition 0.000 title 1
- 235000015067 sauces Nutrition 0.000 title 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 9
- 244000068988 Glycine max Species 0.000 claims abstract description 9
- 239000000843 powder Substances 0.000 claims abstract description 9
- 235000008422 Schisandra chinensis Nutrition 0.000 claims description 21
- 240000006079 Schisandra chinensis Species 0.000 claims description 20
- 238000000855 fermentation Methods 0.000 claims description 8
- 230000004151 fermentation Effects 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 3
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 2
- 230000032683 aging Effects 0.000 claims description 2
- 238000004898 kneading Methods 0.000 claims description 2
- 239000004570 mortar (masonry) Substances 0.000 claims description 2
- 239000008213 purified water Substances 0.000 claims description 2
- 238000002791 soaking Methods 0.000 claims 1
- YEFOAORQXAOVJQ-UHFFFAOYSA-N wuweizischun A Natural products C1C(C)C(C)(O)CC2=CC(OC)=C(OC)C(OC)=C2C2=C1C=C(OC)C(OC)=C2OC YEFOAORQXAOVJQ-UHFFFAOYSA-N 0.000 abstract description 15
- 235000007862 Capsicum baccatum Nutrition 0.000 abstract description 6
- 239000001728 capsicum frutescens Substances 0.000 abstract description 6
- 150000003839 salts Chemical class 0.000 abstract description 4
- 235000013555 soy sauce Nutrition 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 2
- 238000000034 method Methods 0.000 description 5
- 231100000614 poison Toxicity 0.000 description 4
- 239000002574 poison Substances 0.000 description 4
- 239000004480 active ingredient Substances 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 235000013334 alcoholic beverage Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000004186 food analysis Methods 0.000 description 2
- 238000000465 moulding Methods 0.000 description 2
- 235000002566 Capsicum Nutrition 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 208000004930 Fatty Liver Diseases 0.000 description 1
- 206010019708 Hepatic steatosis Diseases 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 241000722363 Piper Species 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 241000736075 Schisandra Species 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 238000001467 acupuncture Methods 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 239000003610 charcoal Substances 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000020774 essential nutrients Nutrition 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 208000010706 fatty liver disease Diseases 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 230000036649 mental concentration Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 231100000240 steatosis hepatitis Toxicity 0.000 description 1
- 239000010902 straw Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 239000002435 venom Substances 0.000 description 1
- 231100000611 venom Toxicity 0.000 description 1
- 210000001048 venom Anatomy 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Classifications
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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
- 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
-
- 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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/15—Flavour affecting agent
Abstract
Description
본 발명은 오미자 고추장의 제조방법으로서, 더욱 상세하게는 오미자를 메주의 제조시 첨가 혼합하고, 이 고추장의 발효 숙성시 오미자 분말을 첨가하여 제조되는 오미자 고추장의 제조방법에 관한 것이다.The present invention relates to a method of producing Schisandra chinensis, and more particularly, to a method of producing Schisandra chinensis which is prepared by adding and mixing Schisandra chinensis during the production of meju, and adding Schisandra chinensis powder during fermentation of this kochujang.
오미자는 성인병 예방과 치료, 시력보호, 피부미용, 정신 집중력 향상, 정력강장, 청혈작용 등 그 효능이 인정되어 한방의 필수 약제일 뿐만 아니라, 음주자들이 복용하는 경우, 지방간이 형성되는 것을 방지하는 것으로 밝혀져 있다.Schisandra chinensis has been recognized for its efficacy in preventing and treating geriatric diseases, protecting eyesight, improving skin concentration, improving mental concentration, energizing tonic, and clearing blood, and is not only an essential medicine for herbal medicine, but also prevents the formation of fatty liver when consumed by drinkers. It turns out.
또한 농촌진흥청 발행 식품분석표의 식품분석 결과에 따르면 지방, 단백질, 무기질, 비타민, 당질, 섬유소 등 필수 영양소가 골고루 들어있어 보약의 효과가 있음을 알 수 있으며, 또한 오미자는 비타민 B 1 , B 2 , 니이아신, 비타민 CIn addition, according to the food analysis results of the Food Analysis Table published by the Rural Development Administration, essential nutrients such as fat, protein, minerals, vitamins, sugars, and fiber are evenly contained, indicating that the supplements are effective. Niacin, Vitamin C
등의 함량이 높은 특징이 있다.It is characterized by a high content of light.
최근에는 오미자가 이러한 우수한 성분으로 되어있음에도 불구하고, 아직까지 약리 효과를 인체에 대해 효율적으로 섭취하게 하는 식용방법을 개발하지 못하 고 있으며, 일부 오미자를 이용한 주류 및 음료 등이 개발되어 시판되고 있으나, 오미자 주류의 경우 술을 마실 수 없는 사람들에게는 무용(無用)하고, 또한 음료의 경우 기호식품으로서 꾸준히 마시거나 섭취한다는 것이 생활 습관상 어려운 문제점이 있었다.Recently, although Schizandra chinensis is composed of such excellent ingredients, it has not been possible to develop an edible method for efficiently ingesting pharmacological effects to the human body.Also, some alcoholic beverages and drinks using Schizandra have been developed and marketed. In the case of Schisandra liquor, it is useless for people who cannot drink alcohol, and in the case of beverages, it is difficult to habitually drink or consume as a favorite food.
본 발명은 상기와 같은 문제점을 해결하고자 한 것으로, 오미자의 유효 성분을 고추장으로 제조하여 이를 일반인들이 지속적으로 식용으로 섭취하도록 하기 위한 것을 발명의 목적으로 한 것으로서, 본 발명의 오미자 고추장은 일반 고추장에 비하여 그 유효성분을 함유하는 오미자 성분에 의해 여러가지의 민간요법의 효과를 얻고져 한 것을 발명의 또 다른 목적으로 한 것이다.The present invention has been made to solve the above problems, to make the active ingredient of Schizandra chinensis paste so that the general public to continue to ingest it as the object of the invention, Schizandra kochujang of the present invention is a general kochujang On the other hand, it is another object of the invention that the effect of various folk remedies is obtained by the Schizandra chinensis containing the active ingredient.
본 발명은 고추장의 제조방법에 있어서 메주콩과 건조한 오미자를 부피비로 10:1∼10:1.5의 비율로 혼합 증자(蒸煮)하여 메주를 제조하는 단계와, 이 메주로 침장(沈醬)후 얻어진 고추장에 대해 부피비로 메주가루와 건조시킨 오미자 가루를 10:3:3의 비율로 혼합 발효 숙성하는 단계를 특징으로 하는 오미자 고추장의 제조방법인 것이다.The present invention is a method for producing kochujang by mixing and increasing the soybean and dried Schisandra chinensis at a volume ratio of 10: 1 to 10: 1.5 to prepare meju, and kochujang obtained after acupuncture with this meju Meju powder and dried Schisandra chinensis powder by volume ratio for 10: 3: 3 is a method of producing Schisandra chinensis characterized in that the fermentation aging step of mixing.
이하, 본 발명을 실시예에 의하여 상세히 설명하면 다음과 같다.Hereinafter, the present invention will be described in detail by way of examples.
실시예Example
본 발명은 메주성형 단계, 메주발효 단계, 메주침장 단계 및 오미자 혼합고추장의 발효숙성 단계로 이루어지며, 각 단계별 제조공정은 다음과 같다.The present invention consists of meju molding step, meju fermentation step, meju chimjang step and fermentation ripening step of Schizandra chinensis mixed pepper, each step manufacturing process is as follows.
1. 메주성형 단계1. Meju molding step
정제수로 세척한 메주콩 10되에 건조된 오미자 1되를 부피비로 10:1∼10:1.5 의 비율로 혼합하여 약 100∼120℃의 온도의 물로 6 내지 10시간 동안 삶은 후에 2시간 정도 누렇게 무르도록 뜸을 들인다.Mix 10 g of dried Schisandra chinensis dried with purified water to 10 g of Schisandra chinensis in a volume ratio of 10: 1 to 10: 1.5 and boil it for 6 to 10 hours with water at a temperature of about 100 to 120 ° C. Hold the moxibustion
이렇게 얻어진 오미자가 함유된 증자(蒸煮)된 콩을 절구에 넣어 콩의 약 2/3이상이 고와 지도록 찧는다. 이렇게 얻은 것을 메주 덩어리로 성형한다. 이때 메주 덩어리는 원료 대두 1말을 기준으로 할 경우 약 5∼6 덩어리 크기로 성형한다.Add the soybeans containing Schisandra chinensis soaked in mortar and beat about 2/3 of the beans. The thus obtained is molded into meju chunks. At this time, the meju chunks are molded into about 5 to 6 chunks based on 1 mal of soybean.
2. 메주발효 단계2. Meju fermentation stage
상기 단계에서 제조된 오미자가 함유된 메주를 볏짚으로 엮어서 양지바른 곳에서 2개월 정도 잘 말린다. 이어서 이렇게 누렇게 건조된 오미자가 함유된 메주를 20∼30℃의 온도를 유지하는 발효실에서 1개월 정도 발효시킨다.Weave the meju containing Schisandra chinensis prepared in the above step with rice straw and dry well for 2 months in a sunny place. Subsequently, the meju containing the yellowed dried Schisandra chinensis fermented for about one month in a fermentation chamber maintaining a temperature of 20 ~ 30 ℃.
3. 메주침장 단계3. Mezzanine step
상기 단계에서 얻어진 발효된 오미자 함유 메주를 흐르는 물에 잘 세척한 후 자연광(自然光)에서 4일간 건조시킨다.The fermented Schizandra chinensis containing meju obtained in the above step was washed well under running water and then dried in natural light for 4 days.
이렇게 얻은 메주를 물 30ℓ중 식염 2∼2.5㎏이 용해된 장독에 메주를 침장(沈醬)시킨다. 이때 식염의 가장 적절한 용해량의 측정은 계란을 띄워 소금물 위로 떠오르는 계란의 크기가 동전크기로 되는 정도로 한다. 이렇게 하여 용해시키는 소금의 양을 적당하게 조절하면 메주를 식염수에 띄우는 경우 메주가 식염수면 바로 아래 위치에 적당하게 잠기게 된다.The meju obtained in this way is immersed in mejutoxin in which 2 to 2.5 kg of salt is dissolved in 30 liters of water. At this time, the most appropriate amount of dissolved salt is measured by floating the egg to the size of the egg floating on the brine size. In this way, if the amount of salt dissolved is properly adjusted, the meju is properly submerged in the position just below the saline if the meju is floated in the saline solution.
이렇게 메주를 장독에 띄운 후, 숯을 부유시켜 불순물을 제거하고 간장과 메주의 향과 맛을 좋게 하기 위하여 고추와 참깨를 뿌린다.After the meju is placed in the poison, the charcoal is floated to remove impurities and sprinkled with red pepper and sesame to improve the flavor and taste of soy sauce and meju.
4. 오미자 혼합 고추장의 발효숙성 단계4. Fermentation Maturation Stage of Schizandra chinensis Mix
상기 단계와 같이 장독에 침장시킨 메주를 약 50일 후에 건져내고 메주를 으깨어 골고루 반죽한다. 이 으깨어진 메주 반죽물에 대해 부피비로 메주가루와 살짝 볶아 분쇄한 오미자 분말을 10:3:3의 비율을 각각 첨가 혼합하여 재차 균질하게 반죽한다. 이때 혼합고추장의 간은 오미자 간장으로 맞추되 약간 짠맛이 나는 정도로 한다.As the above step, the meju immersed in the intestine venom scooped out after about 50 days and crushed meju evenly. The crushed meju dough is mixed with meju powder and lightly roasted omeja powder in a volume ratio, adding 10: 3: 3, respectively, and kneading again homogeneously. At this time, the liver of the mixed red pepper paste is mixed with soy sauce but slightly salty.
이렇게 혼합된 오미자가 혼합된 고추장을 장독에 조심스럽게 넣고 헝겊으로 덮어 자연광(自然光)이 좋은 날은 장독 뚜껑을 열고, 흐린날이나 비오는 날은 장독 뚜껑을 닫는 것으로 관리하여 약 90일간 숙성시키면 오미자가 함유된 고추장이 제조된다.Put the red pepper paste mixed with the mixed Schisandra chinensis into the poison and carefully cover it with a cloth to open the lid of the poison for good daylight and close the lid of the poison for cloudy or rainy days. Containing red pepper paste is prepared.
상술한 바와 같은 공정을 거쳐 제조되는 본 발명의 오미자가 함유된 고추장은 오미자의 유효성분의 손상 없이 고추장으로 제조하여 일반가정이나 식당에서 손쉽게 오미자 고추장을 식용할 수 있도록 한 것으로서, 본 발명에 의해 제조된 구기자 고추장은 오미자의 향으로 인하여 고추장의 곰팡이 뜬 상태의 냄새가 현저히 제거되어 구수하고 담백한 맛이 있으며, 인공 첨가물이 아닌 오미자의 단맛과 어우러져 한층 고추장 자체의 향과 맛을 낼 수가 있어 고추장 제품의 품질과 상품성을 높일 수 있는 효과가 있는 것이다.The kochujang containing Schizandra chinensis containing the present invention prepared through the process as described above is prepared by using Kochujang without damaging the active ingredients of Schizandra chinensis so that the Schizandra kochujang is easily edible at home or restaurant. The Gojija Gochujang has the smell of Gochujang due to the scent of Schisandra chinensis, which is drastically removed and has a light and light taste. There is an effect that can improve the quality and marketability.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020060069440A KR20080009793A (en) | 2006-07-25 | 2006-07-25 | Manufacturing method of cayenne pepper sauce |
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| KR1020060069440A KR20080009793A (en) | 2006-07-25 | 2006-07-25 | Manufacturing method of cayenne pepper sauce |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102742819A (en) * | 2012-06-30 | 2012-10-24 | 新疆中德农业发展有限公司 | Temperature control fermentation technology for making chilli sauce |
| KR20150072967A (en) | 2013-12-20 | 2015-06-30 | 김진경 | Thick soy paste mixed with red peppers containing Schizandrae Fructus, a process for the preparation thereof, and a dish comprising the same |
| KR20160097674A (en) | 2015-02-09 | 2016-08-18 | 주식회사 진남고추장 | Schizandrae Fructus-red pepper paste or fish-red pepper paste containing compressed juice of Schizandrae Fructus byproduct, a process for the preparation thereof, and a dish comprising the same |
-
2006
- 2006-07-25 KR KR1020060069440A patent/KR20080009793A/en not_active Application Discontinuation
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102742819A (en) * | 2012-06-30 | 2012-10-24 | 新疆中德农业发展有限公司 | Temperature control fermentation technology for making chilli sauce |
| KR20150072967A (en) | 2013-12-20 | 2015-06-30 | 김진경 | Thick soy paste mixed with red peppers containing Schizandrae Fructus, a process for the preparation thereof, and a dish comprising the same |
| KR20160097674A (en) | 2015-02-09 | 2016-08-18 | 주식회사 진남고추장 | Schizandrae Fructus-red pepper paste or fish-red pepper paste containing compressed juice of Schizandrae Fructus byproduct, a process for the preparation thereof, and a dish comprising the same |
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