KR20090097616A - Hot pepper paste comprising red ginseng and bamboo-salt and preparation method thereof - Google Patents

Abstract

A red pepper paste containing red ginseng and bamboo salt and a preparing method thereof are provided to remove choky taste using fermented soybean powder and soybean paste powder. A red pepper paste composition is composed of red pepper powder, glutinous rice flour, grain syrup, fermented soybean powder, bamboo salt, honey, red ginseng and ground pine-nuts. A method for preparing the red pepper paste comprises the following steps of: mixing fermented soybean powder, soybean paste powder and Chungguk-jang powder in a weight ratio of 1:1:1 to prepare Meju powder; washing glutinous rice, aging at 8-12°C for 25-35 days and grinding to prepare glutinous rice flour; adding 0.2-0.5wt% of red ginseng to the glutinous rice flour and steaming them; mixing grain syrup, Meju powder and glutinous rice flour and aging for 10-14 hours; and adding red pepper powder, ground pine-nuts, honey and bamboo salt to the mixture.

Description

Hot pepper paste comprising red ginseng and bamboo-salt and preparation method

The present invention relates to a red pepper paste and a method for manufacturing the same, more specifically, red pepper paste composition comprising 12 to 18% by weight of meot powder comprising not only red ginseng and bamboo salt, but also including cheonggukjang powder and miso powder It relates to a manufacturing method.

Red ginseng is a new ingredient that is beneficial to the human body during the manufacturing process, and is a neutralized ingredient that has no side effects due to fever when taking ginseng and is a food that is very well digested and absorbed.

In addition, red ginseng has many effects such as cardiac strengthening, blood pressure control, antidiabetic action, hypoglycemia and anticancer, dementia prevention, hangover removal, osteoporosis prevention, fatigue recovery, and stress prevention.

In addition, bamboo salt is a salt of fire extinguishing agent or fern that is repeatedly baked at high temperature after adding sun-dried salt containing 60 kinds of minerals such as sodium chloride, potassium, calcium, iron and manganese into bamboo barrel and sealing the entrance of bamboo barrel with ocher. It has been used as such.

These bamboo salts are widely used as foods and medicines because they contain a variety of minerals that prevent anemia, nervousness, poor development, bone growth disorders, muscle atrophy, decreased sexual function and poor organ development, skin disease, and reduced resistance. It is becoming.

In the present invention, the red ginseng and bamboo salt was intended to be combined with Kochujang which is a representative food of Korea.

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 fermented food fermented with red pepper powder and water. 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.

The glutinous rice powder used in the conventional red pepper paste is immediately washed and ground using a roller, and the red pepper paste produced has a bitter taste and coarse taste.

In addition, Kochujang combines the sweet taste of sugar produced by hydrolysis of starch, the delicious taste of amino acids produced by hydrolysis of soybean, the spicy taste of red pepper powder, and the salty taste of salt. The taste varies depending on the conditions of the aging process, when using conventional mew flour, there is a problem that the taste is not well harmonized because the saccharification (糖化) or protein hydrolysis is not made well.

It is an object of the present invention to provide a kochujang composition which has a soft and rich taste without a thick and inverted taste even after several years of soaking.

Still another object of the present invention is to provide a method for preparing kochujang.

In order to achieve the above object,

According to one aspect of the invention,

In the red pepper paste composition consisting of red pepper powder, glutinous rice powder, syrup, meot powder, bamboo salt, honey, red ginseng and pine powder, the meot powder is made of Cheonggukjang powder or miso powder, 12 to 18% by weight of the total weight Kochujang composition can be presented.

In addition, according to another aspect of the present invention,

Mixing mesop flour, soybean paste powder and chungkukjang powder in a weight ratio of 1: 1: 1 to prepare mesop flour including miso powder and soybean paste powder;

Crushing the glutinous rice washed in water and maintained for 25 to 35 days at a temperature of 8 to 12 ° C., mixing 0.2 to 0.5% by weight of red ginseng powder and steaming;

Mixing the scotch powder with boiled glutinous rice flour and aged for 14 to 14 hours;

Mixing red pepper powder, pine nut powder, honey, and bamboo salt with the aging mixture of crude blue, buckwheat flour and glutinous rice flour;

It can present a method for producing a kochujang composition comprising a.

Hereinafter, the present invention will be described in detail by the preparation of the components.

The mezzanine powder of the present invention comprises miso powder and cheongukjang powder, unlike the related art. Specifically, the method for preparing mew flour of the present invention is as follows.

The soybeans harvested between November and December are soaked in water for at least 12 hours, boiled at 150 ℃ for 6-7 hours, and cooled to 50 ℃. Make a round or oval of 10 ~ 12cm size, weave it with straw, hang it for 45 ~ 60 days and ferment it dry. Straw is laid and the fermented meju is covered with a blanket at a temperature around 40 ° C. and floated for about 15 days. After two days of sun-dried meju drift well, quickly wash with brine again. The washed meju is pulverized finely in a grinder after 48 hours of drying in a dryer at 60 ℃ temperature.

Miso powder added to mew flour is made by drying aged miso for about 1 year 8 months to 2 years 6 months at 72 ° C. for 72 hours. When using doenjang aged less than one year and eight months, the aftertaste of the prepared red pepper paste was unpleasant, and the smell of beans was strong. Doenjang matured for more than 2 years and 6 months had a strong flavor of miso when it was prepared.

Cheonggukjang powder to be added to the mew flour is prepared by drying the fermented Cheonggukjang dried at 55 ℃ for 3 days.

Miso powder and Cheonggukjang powder prepared in the above meju powder is mixed at a ratio of 1: 1: 1 in weight ratio to prepare mew flour containing miso powder and cheongukjang powder of the present invention.

In the case of using only chopped powder in kochujang production as in the prior art, a large odor and fungi were easily formed in kochujang over time.

In addition, when the red pepper paste is prepared using mesam powder and miso powder together, the taste and aroma are better than the case where the red pepper paste is prepared using only mesam powder, but the umami is inferior.

Cheonggukjang powder, soybean powder as used in the present invention when used in combination with methol powder doubles the umami taste and paleness, it is also easy to ingest a large amount of the bacterium "Bacillus" bacteria.

Glutinous rice flour of the present invention is glutinous rice, preferably brown rice glutinous rice washed in water and maintained (fermented) for 25 to 35 days at a temperature of 8 ~ 12 ℃. At temperatures below 8 ° C., the temperature is too low to cause fermentation. If it exceeds 12 ° C., it will rot before fermentation.

If it is kept for less than 25 days, there is no significant change in the bitter and coarse taste peculiar to glutinous rice, and after 35 days, foams peculiar to fermentation are produced, an inverse smell and a soft taste are inferior.

If it is kept for 25 to 35 days, the bitterness and astringent taste of glutinous rice are removed and a soft taste and rich flavor such as wheat flour are formed.

Rinse several times the fermented brown rice glutinous rice as described above and crushed with a roller. Mix red ginseng powder 0.2% ~ 0.5% with crushed brown rice glutinous rice powder and steam it in a steamer to prepare steamed glutinous rice powder.

In the present invention, the preparation method of the crude ginseng containing red ginseng concentrate is as follows, but is not necessarily limited thereto.

Rice is soaked in water for 24 hours and broken into powder. Malt is diluted with water, rubbed, and the shell is sieved and settled for at least 24 hours. The crushed rice powder is placed in a fine bag and filtered by sedimenting malt water, and then separated from the dust. At this time, malt and rice should be used in a ratio of 2: 1 by weight.

The mixture of the filtered malt and rice flour is put in a cauldron and heated to 150 ° C. for 48 hours.

Add 20% by weight of water and 20% by weight of the mixture of malt and rice flour and heat it for about 6 hours. When water evaporates about 80%, add 0.5-1% by weight of red ginseng concentrate. To prepare the syrup.

Other ingredients except for the above-mentioned buckwheat flour, glutinous rice flour and crude syrup may be prepared as follows.

Red pepper powder is selected from 100% solar grass, shaken off all seeds, and crushed 15-20 times or more.

Pine nuts are kept at 50 ℃ in a cauldron and steamed for 20-30 minutes. After squeeze, crush the ground with Hanji and remove remaining fats and oils.

Honey prepares acacia pure honey.

Bamboo salt uses ocher bamboo salt that has been baked more than 9 times using only bamboo that is more than 10 years old at high temperature of 1800 ℃ or higher.

Methanol powder containing soybean paste and Cheonggukjang powder and steamed glutinous rice flour are mixed with the prepared crude ginseng and fermented with primary fermentation for 10 to 14 hours. In the case of aging in less than 10 hours, the taste of each material is out, and since it is fully matured in about 14 hours, more than that is unnecessary.

Pepper fermentation, pine nuts, honey and bamboo salt are mixed with the first fermentation aging product to ripen in a jar for 5 months or more, preferably 6 to 8 months to prepare the red pepper paste of the present invention. Aging for less than 5 months tastes less ripe and about 8 months to mature enough.

On the other hand, the content of the constituents of the red pepper paste composition of the present invention is red pepper powder 25 ~ 35%, glutinous rice powder 15 ~ 25%, crude blue 12 ~ 18%, buckwheat powder 12 ~ 18%, bamboo salt 8 ~ 12%, honey 1 ~ It is preferable from the viewpoint of taste, flavor, and economical efficiency to make it 3% and pine nut 1 to 3%.

According to the present invention, even after several years of soaking, it is possible to prepare a kochujang composition having a soft and rich taste without a thick and inverse taste.

Hereinafter, the configuration and operation of the present invention through the preferred embodiment of the present invention will be described in more detail. However, this is presented as a preferred example of the present invention and in no sense can be construed as limiting the present invention. Details that are not described herein will be omitted since those skilled in the art can sufficiently infer technically.

Example  One:

1-1: Preparation of Mezzanine Powder

The soybeans harvested between November and December were soaked in water for 12 hours, boiled at 150 ℃ for 6-7 hours, and cooled to 50 ℃. This was made into a circular or oval size of about 10 ~ 12 cm, woven with straw, and suspended for 50 days to dry fermentation. After 50 days, the straw was laid and the meju was floated at a temperature of 40 ° C. for 15 days. The meju which floated well was dried for 2 days in the sun, and then quickly washed in brine again, dried for 48 hours in a dryer at 60 ℃ temperature and finely ground in a grinder.

Doenjang which has been aged for two years is dried at a temperature of 60 ° C. for 72 hours to form a dry powder.

Cheonggukjang powder was prepared by grinding the fermented Cheonggukjang dried at 55 ℃ for 3 days.

Meju powder and Cheonggukjang powder prepared in the above meju powder was mixed at a ratio of 1: 1: 1 to prepare mew flour containing miso powder and cheongukjang powder of the present invention.

1-2: Preparation of Glutinous Rice Flour

Brown rice glutinous rice was washed in water and kept (fermented) at a temperature of 10 ° C for 30 days.

Rinsing the fermented brown rice glutinous rice as described above several times, shredded with a roller and mixed with red ginseng powder 0.2% ~ 0.5% in the crushed brown rice glutinous rice powder. This was steamed in a steamer to prepare steamed glutinous rice flour.

1-3: Preparation of Birds

The rice was soaked in water for 24 hours and finely ground into powder. The malt was diluted with water, rubbed, and the shell was sieved and allowed to settle for 24 hours or more. The crushed rice powder was placed in a fine sack and rubbed with the precipitated malt water, and then separated from the dust. At this time, malt and rice were used in a ratio of 2: 1 by weight.

The mixture of the filtered malt and rice flour was put into a cauldron and heated to 150 ° C. for 48 hours, and 20% by weight of water of the mixture of malt and rice flour was added and heated for 6 hours to evaporate about 80% of moisture. I was. When the red ginseng concentrate (red ginseng concentrate gold, Kangwon ginseng agricultural cooperatives) 0.5 ~ 1% by weight and evaporated to put in a bowl and heated for 2 hours to prepare the crude ginseng of the present invention.

1-4: Gochujang Manufacturing

The pepper powder was selected only from 100% solar grass, shaken off all the seeds, and pulverized 15-20 times with a roller. The pine nuts were sintered for 30 minutes by maintaining the temperature of 50 ℃ in the cauldron, and then crushed by removing the remaining fat and oil. Honey prepared pure acacia honey and bamboo salt used ocher bamboo salt baked more than 9 times using only bamboo which is more than 10 years at high temperature of 1800 ℃ or more.

In 18% of the crude ginseng prepared above, 18% of soybean powder and cheonggukjang powder containing mewmeal powder and steamed glutinous rice powder 20% were mixed and fermented for 12 hours.

Red pepper powder 30%, pine nut powder 2%, honey 2% and bamboo salt 10% in the primary fermentation aging was aged by mixing in a jar for 6 months to prepare the red pepper paste of the present invention.

Comparative example  One:

In the preparation of mew flour, red pepper paste was prepared in the same manner as in Example 1 except that the doenjang powder and the cheongukjang powder were prepared without the addition.

Comparative example  2:

Red pepper paste was prepared in the same manner as in Example 1 except that the glutinous glutinous rice was washed in water and fermented at a temperature of 10 ° C. for 10 days.

Test Example  1: sensory evaluation

The overall preferences of taste and flavor were investigated for the kochujang of Examples and Comparative Examples. The sensory test was conducted by 21 selected male and female sensory testers. The sensory test result was five-point scoring method, and the result of the test was calculated three times. The results are shown in the table below. Points: Good, 3 points: Normal, 2 points: Bad, 1 point: Very bad).

TABLE 1

Umami Astringent removal degree Water box zest Example 1 4.3 4.6 4.5 4.2 Comparative Example 1 2.5 3.9 3.0 3.2 Comparative Example 2 3.1 2.5 3.7 3.5

As a result, the Examples were better evaluated in terms of overall preferences such as taste and flavor than the Comparative Examples.

In particular, in the case of the powdered soybean paste powder and soybean paste powder, the rich and delicious taste was increased compared to those without the powder.

If the glutinous rice powder is prepared by fermentation for 30 days, it can be seen that the astringent taste is greatly reduced than when fermented for 10 days.

While the embodiments of the present invention have been described with reference to the accompanying tables, the present invention is not limited to the above embodiments, but may be embodied in various forms, and a person of ordinary skill in the art to which the present invention pertains. It will be appreciated that the present invention may be embodied in other specific forms without changing the technical spirit or essential features of the present invention. Therefore, it should be understood that the embodiments described above are exemplary in all respects and not restrictive.

Claims (6)

In the red pepper paste composition consisting of red pepper powder, glutinous rice powder, syrup, buckwheat powder, bamboo salt, honey, red ginseng and pine powder, the meot powder is made of Cheonggukjang powder and soybean powder, 12 to 18% by weight of the total weight Gochujang composition. The red pepper paste composition of claim 1, wherein the doenjang powder is prepared from 1 year 8 months to 2 years 6 months aged miso. The red pepper paste composition according to claim 1, wherein the mew flour comprising cheongguk powder and soybean paste powder has a weight ratio of mego powder: cheongguk powder: miso powder to a weight ratio of 1: 1: 1. According to claim 1, The glutinous rice flour is maintained for 30 days at a temperature of 10 ℃ in a state washed with water, Kochujang composition. Mixing mesop flour, soybean paste powder and Chungkukjang powder in a weight ratio of 1: 1: 1 to prepare mesop flour including miso powder and Chungkukjang powder; Crushing the glutinous rice washed in water and maintained for 25 to 35 days at a temperature of 8 to 12 ° C., mixing 0.2 to 0.5% by weight of red ginseng powder and steaming; Mixing the scorch powder with boiled glutinous rice flour in aged crude for 10-14 hours; Mixing red pepper powder, pine nut powder, honey, and bamboo salt with the aging mixture of crude blue, buckwheat flour and glutinous rice flour; Method for producing a kochujang composition comprising a. The method of claim 5, wherein the crude syrup comprises red ginseng concentrate.