KR20100070496A - Method of korean hot pepper paste using roots of balloonflowers - Google Patents

Method of korean hot pepper paste using roots of balloonflowers Download PDF

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KR20100070496A
KR20100070496A KR1020080129064A KR20080129064A KR20100070496A KR 20100070496 A KR20100070496 A KR 20100070496A KR 1020080129064 A KR1020080129064 A KR 1020080129064A KR 20080129064 A KR20080129064 A KR 20080129064A KR 20100070496 A KR20100070496 A KR 20100070496A
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glutinous rice
powder
bellflower
pepper paste
red pepper
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KR1020080129064A
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Korean (ko)
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김정순
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김정순
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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
    • 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
    • A23L27/40—Table salts; Dietetic salt substitutes
    • 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
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • 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
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or 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
    • 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
    • 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
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • 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
    • A23V2200/30—Foods, ingredients or supplements having a functional effect on health
    • A23V2200/314—Foods, ingredients or supplements having a functional effect on health having an effect on lung or respiratory system

Abstract

PURPOSE: A method of manufacturing Korean hot pepper paste is provided to strengthen health of bronchial tubes while maintaining a taste of traditional Korean hot pepper paste using cayenne pepper, fermented soybeans powder, powdered malt, and glutinous rice. CONSTITUTION: A method of manufacturing Korean hot pepper paste includes the following steps: making glutinous rice gruel; sugaring the cooled glutinous rice with malt water and fermented soybeans powder; mixing saccharified materials with cayenne pepper, starch syrup, and salt; and adding platycodon grandiflorum powder in the saccharified materials. The glutinous rice 1 kg is mixed with platycodon grandiflorum powder 0.5~1Kg, glutinous rice 1Kg, cayenne pepper 1.5~2.5Kg, starch syrup 0.1~0.4Kg, and salt 1~1.5Kg.

Description

도라지를 이용한 고추장 제조 방법 및 상기 방법에 의해 제조된 도라지 고추장{Method of korean hot pepper paste using roots of balloonflowers}Method for preparing red pepper paste using bellflower and bellflower red pepper paste prepared by the method {Method of korean hot pepper paste using roots of balloonflowers}

본 발명은 도라지를 이용한 고추장 제조 방법 및 상기 방법에 의해 제조된 도라지 고추장에 관한 것으로, 기관지 계통에 효능이 있는 도라지가 분말화되어 고추가루 등의 재료와 같이 혼합 발효되어, 자주 먹는 고추장으로부터 건강에 이로운 도라지 성분을 섭취할 수 있도록 한 고추장에 관한 것이다.The present invention relates to a method for producing kochujang using bellflower and bellflower kochujang prepared by the above method, which is effective in bronchial system, which is powdered and mixed and fermented together with ingredients such as red pepper powder, which is often used for health. It's all about red pepper paste that allows you to eat beneficial bellflower ingredients.

고추장은 예로부터 된장, 간장과 함께 담가왔다. 고추장의 원료는 녹말과 메줏가루, 소금, 고춧가루 등을 사용한다. 녹말로는 찹쌀가루, 멥쌀가루, 보릿가루, 밀가루 등을 사용해 왔다.Gochujang has been soaked with miso and soy sauce since ancient times. The raw materials of gochujang are starch, buckwheat flour, salt and red pepper powder. As starch, glutinous rice flour, non-glutinous rice flour, barley flour and flour have been used.

고추장은 녹말이 가수분해되어 생성된 당의 단맛, 메주콩의 가수분해로 생성된 아미노산(酸)의 구수한 맛, 고춧가루의 매운맛, 소금의 짠맛이 잘 조화되어 고추장 특유의 맛을 내는데, 이들 재료의 혼합비율과 숙성과정의 조건에 따라 맛이 달라진다.Kochujang combines the sweetness of sugar produced by hydrolysis of starch, the delicious taste of amino acid (酸) produced by hydrolysis of soybeans, the spicy taste of red pepper powder, and the salty taste of salt. The taste varies depending on the conditions of the ripening process.

그리고 엿기름 가루를 물에 침지하여 아밀로오스 효소를 추출하여 그 물로 녹말을 반죽함으로써 당화시킨 다음, 거기에 메줏가루, 고춧가루, 소금을 넣어 버무리는 방법이 사용되기도 한다. 이 방법은 고추장에 윤택이 나고 단맛이 더 강하게 된다.The malt powder is immersed in water, amylose enzyme is extracted, and starch is kneaded with the water, and then it is mixed with buckwheat powder, red pepper powder, and salt. This way, the red pepper paste is polished and sweeter.

상기와 같은 전통적인 고추장은 고추가루, 메주가루, 엿기름 가루, 찹쌀풀을 주 재료로 사용됨으로써, 단맛, 메운 맛, 짠 맛 등의 미감에 주로 작용함으로써 음식의 조미료 등으로 사용되는 한계가 있었다.The traditional gochujang as described above has a limit to be used as seasoning of food by mainly acting on the taste of sweetness, spicy taste, salty taste by using red pepper powder, meju powder, malt powder, glutinous rice paste as main ingredients.

따라서 본 발명은 항상 섭취하고 우리의 입맛에 맞는 전통 고추장의 조미료의 역할만하는 한계를 벗어나, 건강에 유익한 기능성 건강 식품으로 활용하고자 함에 목적이 있다.Therefore, the present invention aims to be used as a functional health food, which is beneficial to health, out of the limit of always ingesting and serving as a seasoning of traditional gochujang suitable for our taste.

본 발명은 전통적인 음식으로서 항상 만들어 먹는 고유한 발효 식품인 고추장을 보다 적극적으로 기능성화 하는데 목적이 있다. 특히 현대에 이러르 오염된 공기과, 계절을 불문하고 발생되는 황사 현상 등에 의해 건가을 해치기 쉬운 기관지 등의 호흡기 관련 부분을 보다 건강하게 할 수 있도록 하는 기능성 고추장의 제공에 목적이 있는 것으로, 이를 위해 도라지를 이용하게 된다.The present invention aims to more actively functional gochujang which is a unique fermented food that is always made and eaten as a traditional food. In particular, it aims to provide a functional gochujang to make healthy parts of the respiratory organs such as bronchial, which are easy to harm by the contaminated air and yellow dust phenomenon regardless of season. Will be used.

본 발명은 도라지를 이용한 기능성 고추장이다. 따라서 종래 전통적인 고추장의 기능성과 효과를 그대로 가지면서, 오염된 공기로 인해 가장 손상받기 쉬운 기관지를 보호하고 치료 및 예방할 수 있는 효과가 있다. 즉, 기관지 및 호흡기 계 통에 좋은 효과를 가진 도라지를 이용하여 고추장으로 발효시켜 섭취할 수 있으므로, 도라지의 뛰어난 기관지 계통의 효능을 항상 용이하게 섭취할 수 있어 건강에 유익하게 된다.The present invention is a functional gochujang using bellflower. Therefore, while maintaining the functionality and effects of the traditional Kochujang as it is, there is an effect that can protect, treat and prevent the bronchial most susceptible to the contaminated air. That is, by using the bellflower having a good effect on the bronchus and respiratory system can be ingested by fermented with red pepper paste, it is always easy to take the efficacy of the excellent bronchial system of bellflower will be beneficial to health.

본 발명은 도라지를 이용한 고추장 제조 방법 및 상기 방법에 의해 제조된 도라지 고추장에 관한 것으로, 도라지 분말을 이용하여 발효시킴으로써, 도라지에 의한 기관지 계통의 뛰어는 효능은 물론이고 도라지의 향기 성분 등에 의해 엿기름 냄새와 기타 발효 과정에서 생성되는 잡냄새를 제거하여, 건강에 유익하고 맛과 향이 뛰어난 고추장에 관한 것이다.The present invention relates to a method for producing red pepper paste using bellflower and bellflower red pepper paste prepared by the method, by fermenting using bellflower powder, as well as excellent efficacy of bronchial system by bellflower, as well as malt odor by the fragrance component of bellflower And other odors produced during fermentation, which are beneficial to health and excellent in flavor and flavor.

상기와 같은 고추장은 다음의 단계로 제조된다. 이하 단계에서는 찹쌀 1Kg을 이용한 경우의 비율로 설명하고자 한다.Kochujang as described above is prepared in the following steps. In the following steps will be described by the ratio of using 1Kg of glutinous rice.

제 1단계는 찹쌀 1Kg을 스팀으로 쪄내거나, 찹쌀 가루 1Kg을 물 6~10리터와 혼합하여 죽으로 쑤어 익히는 단계이다. 전분의 원로로 찹쌀을 이용한다. 종래의 경우 찹쌀, 밀가루, 통밀, 멥쌀 등을 이용하였으나, 당도에 기여하거나 풍미에 있어서의 관능 검사에서 찹쌀이 가장 우수한 것으로 나타났다. 따라서 본 발명은 발효시의 당원과 깊은 맛 및 입에서 느끼는 질감의 개선을 위하여 찹쌀을 이용한다.The first step is to boil 1Kg of glutinous rice with steam, or mix 1Kg of glutinous rice powder with 6-10 liters of water and boil it with porridge. Use glutinous rice as a starch. In the conventional case, glutinous rice, wheat flour, whole wheat, non-glutinous rice, etc. were used, but glutinous rice appeared to be the best in the sensory test in contributing to sugar or flavor. Therefore, the present invention uses glutinous rice to improve the sugar content and deep taste and texture in the mouth during fermentation.

찹쌀은 증기로 찔 수 있고, 또는 가루노 만든 후 물과 함께 죽으로 푹 익혀 사용할 수 있다. 증기로 찐 경우에는 죽보다 발효시의 기간이 더 걸릴 수 있으므로, 효소 작용이나 발효균에 의한 작용을 보다 용이하게 하기 위하여 이후 단계에 서 다른 재료와 잘 혼합되도록 물을 추가하여 치대어 주는 작업이 필수적으로 요구된다.Glutinous rice can be steamed or steamed and then cooked with porridge with water. When steamed, fermentation may take longer than porridge, so adding water and mixing it with other ingredients is essential in order to make the enzyme or fermentation easier. Is required.

죽으로 만들 때의 혼합 비율은 통상적인 기준으로 하거나, 그 때 그 깨의 취향에 따라 선택될 수 있는 것이므로, 그 혼합비의 한정은 불필요하다. 그러나 통상적으로 물과 찹쌀은 물 6~10에 대하여 찹쌀 1의 비율로 사용하면 무난하다. 따라서 찹쌀을 찐 경우에도 상기의 물을 혼합하여 치대어 주게 된다.Since the mixing ratio at the time of making gruel is a standard or can be selected according to the taste of the sesame seeds at that time, the limitation of the mixing ratio is unnecessary. However, in general, water and glutinous rice is good to use in the ratio of glutinous rice 1 to 6 to 10 water. Therefore, even if steamed glutinous rice is mixed by stirring the water.

제 2단계는 상기의 찹쌀 재료를 식힌 후, 엿기름 물과 메주 가루를 혼합하여 당화시키는 단계이다. 상기의 찹쌀 풀을 이용한 경우, 엿기름 1~2Kg을 물2~4리터에 넣어 맑은 액만을 취한다. 그리고 메주 가루는 1~1.5Kg을 사용한다.The second step is to cool the glutinous rice material, and then saccharified by mixing malt water and meju powder. In the case of using the glutinous rice paste, 1 ~ 2Kg of malt oil is added to 2 ~ 4 liters of water to take only clear liquid. Meju powder is used at 1 ~ 1.5Kg.

엿기름 물과 메주가루에 포함된 효소를 이용함이 이 단계의 목적이다. 따라서 이 단계에서는 찹쌀의 전분을 당으로 변환시키고, 조직을 연하게 함으로써 입안에서의 식감을 향상시키고 단맛을 제공하게 된다.The purpose of this step is to use the enzymes contained in malt water and meju flour. Therefore, in this step, the starch of glutinous rice is converted into sugar and the tissue is softened to improve the texture in the mouth and provide sweetness.

엿기름은 그대로 사용하여도 되나, 엿기름을 물에 담구어 맑은 물만 취하여 사용하여도 된다. 이 경우 맑은 물에는 엿기름의 효소가 포함되어 있다.Malt may be used as it is, but may be used by soaking malt in water and taking only clear water. In this case, clear water contains the enzyme of malt.

그리고 제 2단계에서의 관리 조건은 40~70℃에서 짧게는 30분, 길게는 2시간을 유지함이 바람직하다. 상기 시간은 찹쌀의 처리 상태에 따라 달라지는 것으로, 죽을 사용할 경우가 시간이 보다 짧아지게 된다. 이와 같이 찹쌀의 단백질을 분해하고, 전분을 설탕으로 분해하는데 최적의 조건을 만들어 주는 것이 바람직하다.And it is preferable that the management conditions in a 2nd step hold | maintain for 30 minutes shortly and 2 hours long at 40-70 degreeC. The time varies depending on the processing state of glutinous rice, the time is shorter when using porridge. In this way, it is desirable to make the optimum conditions for decomposing the protein of glutinous rice and starch into sugar.

제 3단계는 상기 당화물에 도라지 가루, 고추가루, 물엿, 소금을 혼합하는 단계이다. 상기에서 사용된 찹쌀 1Kg에 대하여, 도라지 가루 0.5~1Kg, 고추가루 1.5~2.5Kg, 물엿 0.1~0.4Kg, 소금 1~1.5Kg을 사용한다. 그리고 이 단계에서 물을 추가할 수도 있는데, 이는 찹쌀 풀의 정도에 따라 다를 수 있고, 겸험이나 취향에 따른 문제이므로 구체적인 수치 한정은 의미없다.The third step is mixing bellflower powder, red pepper powder, starch syrup, and salt with the sugar. For 1Kg of glutinous rice used above, bellflower powder 0.5-1Kg, red pepper powder 1.5-2.5Kg, starch syrup 0.1-0.4Kg, salt 1-1.5Kg. And water can be added at this stage, which may vary depending on the amount of glutinous rice paste, and the specific value limit is meaningless because it is a matter of experience or taste.

이 단계에서는 도라지를 건조하여 분말화 한 것을 추가함에 큰 특징이 있다. 도라지는 봄이나 가을에 뿌리를 채취하여 날것으로 먹거나 나물로 먹는 것으로, 사포닌이 많이 함유되어 있다. 도라지 뿌리에는 당질, 칼슘, 철분, 섬유질이 많고, 씹는 맛이 특별하며 알칼리성 식품이다. 그리고 칼슘, 인, 철분, 비타민도 많이 포함되어 있다.This step is characterized by the addition of powdered and dried bellflower. Bellflower is rooted in spring or autumn, eaten raw or eaten as herbs, and contains a lot of saponin. Bellflower root has a lot of sugar, calcium, iron, fiber, chewing taste is special and alkaline food. And calcium, phosphorus, iron, vitamins are also included a lot.

이러한 영양학적 유용성도 있지만, 특히 한의학에서는 약초로 사용하는 유용한 기능성 식품이다.Although there is such nutritional usefulness, especially in oriental medicine, it is a useful functional food used as a herbal medicine.

즉, 도라지의 효과는 거담(기관지 점막의 분비를 높여 가래를 묽게하여 삭게 함), 해소, 기관지염, 호흡곤란, 편도선염, 복통, 지혈 등에 사용되는데, 호흡기 질환에 좋으며 특히 기침을 멈추게 하고 거담제의 효과가 크다. 이와 같이 도라지는 주로 기관지와 호흡기 질환에 좋은 식품이다.That is, the effect of bellflower is used for expectoration (to increase the secretion of bronchial mucosa, dilute sputum to reduce it), relieve, bronchitis, dyspnea, tonsillitis, abdominal pain, hemostasis, etc. Is large. Thus, bellflower is mainly good for bronchial and respiratory diseases.

그리고 도라지에 많이 함유된 사포닌은 기관지의 분비 기능을 항진시켜 가래를 삭이고 목이 아플때 효능을 발휘하고, 이에 따라 급만성 편도선염과 기관지염, 화농성 기관지염, 인후염 등에 두루 활용되고 있다. In addition, saponins contained in the bellflower are used to improve the secretory function of bronchial tubes and to spute phlegm and to have a sore throat. Therefore, it is widely used in acute tonsillitis, bronchitis, purulent bronchitis, and sore throat.

상기와 같이 뛰어난 약성을 가진 도라지를 이용함으로써, 고추장을 건강 기능 식품으로 독특한 효능을 볼 수 있게 된다.By using the bellflower with excellent weakness as described above, it is possible to see the unique efficacy as gochujang health food.

그리고 도라지는 알칼리 식품으로써, 발효시 산성화되는 고추장의 단점을 보 완할 수 있는 효과도 있고, 엿기름과 메주가루를 이용함으로써 발생되는 잡미과 잡향을 도라지의 뛰어난 향과 맛이 제거함으로써, 누구나 즐길 수 있는 고추장으로 거듭나게 된다.And the bellflower is an alkaline food, which has the effect of supplementing the shortcomings of kochujang which is acidified during fermentation, and by removing the scents and flavors generated by using malt and meju flour, the excellent aroma and taste of bellflower can be enjoyed by anyone. Will be born again.

고추가루는 고추의 메운 맛과, 켑사이신 등의 기능성이 있으며, 물엿을 입에서의 질감과 단맛을 추가하고, 소금은 짠 맛을 주는 역할을 한다.The red pepper powder has the pungent taste of red pepper and functionalities such as fuchsiacin, and adds the texture and sweetness of the syrup to the mouth, and the salt plays a salty taste.

상기와 같은 단계로 제조된 도라지 고추장은 도라지의 효능이 그대로 들어있어, 자주 먹는 고추장이 단순한 조미료가 아닌 건강식품이 된다. Bellflower red pepper paste prepared in the same step as the efficacy of the bellflower, so often eat red pepper paste is not just a seasoning becomes a health food.

Claims (2)

찹쌀 죽을 만드는 제 1단계; 식힌 찹쌀 죽에 엿기름 물과 메주 가루를 혼합하여 당화시키는 제 2단계; 당화물에 고추가루, 물엿, 소금을 혼합하는 제 3단계;를 포함하여 구성된 고추장 제조 방법에 있어서, 상기 제 3단계에서 도라지 가루를 추가하고, 상기에서 사용된 재료의 구성비는 찹쌀 1Kg당 도라지 가루 0.5~1Kg, 고추가루 1.5~2.5Kg, 물엿 0.1~0.4Kg, 소금 1~1.5Kg을 사용함을 특징으로 하는 도라지를 이용한 고추장 제조 방법.A first step of making glutinous rice porridge; A second step of saccharifying the mixed glutinous rice porridge with malt water and meju powder; The third step of mixing red pepper powder, starch syrup, salt with a sugar; in the method of manufacturing red pepper paste, comprising the bellflower powder in the third step, the composition ratio of the ingredients used in the bellflower powder per 1 kg of glutinous rice 0.5-1Kg, red pepper powder 1.5-2.5Kg, starch syrup 0.1-0.4Kg, salt 1-1.5Kg, characterized in that using the bell pepper production method. 제 1항의 방법으로 제조된 것을 특징으로 하는 도라지를 이용한 고추장.Kochujang using bellflower, which is prepared by the method of claim 1.
KR1020080129064A 2008-12-18 2008-12-18 Method of korean hot pepper paste using roots of balloonflowers KR20100070496A (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108338353A (en) * 2018-02-08 2018-07-31 南京翔云食品有限公司 A kind of production method of vinasse thick chilli sauce
KR20200116230A (en) 2019-04-01 2020-10-12 최수임 Method for manufacturing of red-pepper paste containing Platycodon grandiflorum grain syrup

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108338353A (en) * 2018-02-08 2018-07-31 南京翔云食品有限公司 A kind of production method of vinasse thick chilli sauce
KR20200116230A (en) 2019-04-01 2020-10-12 최수임 Method for manufacturing of red-pepper paste containing Platycodon grandiflorum grain syrup

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