KR20110049436A - Method for manufacturing the capsicum paste using maize and siberian chrysan-themum - Google Patents

Method for manufacturing the capsicum paste using maize and siberian chrysan-themum Download PDF

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KR20110049436A
KR20110049436A KR1020090106451A KR20090106451A KR20110049436A KR 20110049436 A KR20110049436 A KR 20110049436A KR 1020090106451 A KR1020090106451 A KR 1020090106451A KR 20090106451 A KR20090106451 A KR 20090106451A KR 20110049436 A KR20110049436 A KR 20110049436A
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kochujang
corn
gujeolcho
weight
red pepper
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박명희
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • 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
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    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
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    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3481—Organic compounds containing oxygen
    • A23L3/349—Organic compounds containing oxygen with singly-bound oxygen
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • 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
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    • 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
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    • 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
    • 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
    • A23V2250/00—Food ingredients
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Abstract

PURPOSE: Red pepper paste using corn and chrysanthemum zawadskii, and a producing method thereof are provided to improve the taste and the flavor of the red pepper paste using the chrysanthemum zawadskii. CONSTITUTION: A producing method of red pepper paste using corn and chrysanthemum zawadskii comprises the following: mixing 13~18wt% of malt extract and 13~18wt% of corn powder; aging the corn powder mixture for 1~2days at 25~40deg C; steaming the chrysanthemum zawadskii for 20~40minutes, and drying the chrysanthemum zawadskii; mixing 11~15wt% of chrysanthemum zawadskii powder, 13~18wt% of salt, and 40~50wt% of red pepper powder with the aged corn powder mixture to obtain the red pepper paste; aging the red pepper paste for 2~5months at -1~20deg C; and adding 1~5wt% of preservative containing acetic acid and ethanol.

Description

구절초와 옥수수를 이용한 고추장의 제조방법{method for manufacturing the capsicum paste using maize and siberian chrysan-themum}Method for manufacturing the capsicum paste using maize and siberian chrysan-themum}

본 발명은 구절초와 옥수수를 이용한 고추장의 제조방법에 관한 것으로 , 특히 구절초와 옥수수를 첨가하여 전통 발효식품인 고추장을 제조함으로써 고추장의 섭취시에 고추장에 부족하기 쉬운 영양분 및 약리효과를 증진시킴과 더불어 고추장의 풍미를 향상시킬 수 있도록 하기 위한 구절초와 옥수수를 이용한 고추장의 제조방법에 관한 것이다. The present invention relates to a method for producing gochujang using gujeolcho and corn, and in particular, by adding gujeolcho and corn to prepare kochujang, a traditional fermented food, it enhances nutrients and pharmacological effects that are easily lacking in kochujang. It relates to a method of producing gochujang using gujeolcho and corn for improving the flavor of gochujang.

일반적으로 고춧가루와 다른 원료와 혼합하여 숙성시킨 우리의 대표적 발효식품의 하나인 고추장은 우리 민족 고유의 장으로 된장, 간장과 함께 우리 식단의 전통적인 소스로서의 역할을 담당하여 왔다. 고추장은 엿기름 물을 이용하여 멥쌀가루, 밀가루, 찹쌀가루등 전분질 익힌 것을 메줏가루와 혼합하고 고춧가루와 소금을 넣고 간을 하여 발효시킨 식품이다. In general, red pepper paste, one of our representative fermented foods mixed with red pepper powder and other ingredients, has served as a traditional source of our diet along with miso and soy sauce. Gochujang is a food made by mixing starch, such as non-glutinous rice flour, wheat flour, glutinous rice flour, with mew flour and fermented with red pepper powder and salt.

고추장은 메주콩의 가수분해로 생성된 아미노산의 구수한 맛, 전분질의 아밀로 펙틴(amylopectin)은 말토스(maltose)와 덱스트린(dextrin)으로 가수 분해되어 단맛이 생성되며, 엿기름의 아밀라아제(amylase)가 당화를 촉진하여 고춧가루의 매운맛, 소금의 짠맛이 잘 조화되어 고추장 특유의 맛을 내게 된다. Kochujang is a delicious taste of amino acid produced by hydrolysis of soybeans, and starch amylopectin is hydrolyzed by maltose and dextrin to produce sweet taste, and amylase of malt is glycated. Promotes the spicy taste of red pepper powder and salty salt, it gives a unique taste of red pepper paste.

고추장은 메주로부터 유래된 고활성의 전분 분해효소(amylase)와 단백질 분해효소(protease) 등의 작용으로 소화를 촉진시켜 준다. 고춧가루에서 추출한 회분은 아프락토신B(aflatoxin B)의 돌연변이효과를 저해하며, 건위제로 피부를 자극하여 혈액순환을 돕는 역할도 한다.Kochujang promotes digestion by the action of high activity starch (amylase) and proteinase (protease) derived from meju. Ash extracted from red pepper powder inhibits the mutagenic effects of aflatoxin B and also helps to circulate blood by stimulating the skin with a healthy agent.

고추장에 포함된 다양한 균종속에 들어 있는 페디오코쿠스(pediococus), 락토바시러스(lactobacillus)등의 미생물은 정장작용 효과를 발휘하며 고추의 매운맛 성분인 캡사이신(capsaicin)의 적당량 섭취시 비위를 가라앉히고 안정감을 주기도 하며 땀이 나도록 하여 노폐물의 배설을 촉진하여 감기등 각종 질병의 예방과 치료에 좋다는 연구결과가 나온 바 있다.Microorganisms such as pediococus and lactobacillus, which are contained in various fungi contained in kochujang, have an intestinal effect. It has been reported that it is good for the prevention and treatment of various diseases such as colds by promoting the excretion of waste products by causing sweating.

고추장이 비만방지에 효과가 큰 것으로 나타났다는 연구발표에 따르면 고추의 매운맛을 내는 캡사이신(capsaicin) 성분이 체지방을 감소시킬 뿐 아니라 고춧가루 외에 고추장 재료인 메주나 숙성 때 생긴 성분이 체지방을 분해하는 효과가 있는 것으로 보고 되었다.According to a study showing that kochujang has a great effect on preventing obesity, capsaicin, which is a pungent ingredient of red pepper, not only reduces body fat, but also red pepper powder, meju and other ingredients produced during fermentation, break down body fat. Was reported.

또한, 구절초는 민간요법에 많이 사용하는 약재로서 세균을 억제하는 방향물질이 함유되어 있으며, 한방과 민간에서는 줄기와 잎을 말려 꽃이 달린 풀 전체를 치풍·부인병·위장병에 사용한다. In addition, Gujeolcho is a medicinal herb used in folk medicine and contains fragrance-inhibiting substances. In oriental medicine and folk medicine, the stems and leaves are dried and the entire grass with flowers is used for typhoons, women's diseases, and gastrointestinal diseases.

옥수수는 단백질, 지질, 당질, 섬유소, 무기질, 비타민등의 성분을 가지고 있어 피부의 건조와 노화예방, 피부 습진 등의 저항력을 높이는데 효과가 있으며, 잇몸질환 치료제의 주성분으로 치아 개선의 약리 작용으로도 매우 높다고 알려져 있다. 옥수수의 섬유질은 장을 자극하여 장 운동을 활발하게 하며, 비타민 B1이 많이 함유되어 있어 식욕부진, 나른함, 무기력에 효과적인 것으로 보고 되고 있다. 옥수수에는 단백질에는 필수 아미노산인 트립토판, 라이신의 함량은 적으나, 비타민류인 A, B, E가 함유되어 있으며 그 중에서도 비타민 E가 풍부하여 체력증강, 신장병에 효과를 나타내는 것으로 알려져 왔다. Corn contains protein, lipids, sugars, fiber, minerals, vitamins, etc. It is effective in drying skin, preventing aging, and increasing the resistance to skin eczema.It is the main ingredient in the treatment of gum disease. Is also known to be very high. Corn fiber stimulates the intestines to promote intestinal movement and contains high amounts of vitamin B1, which is reported to be effective for anorexia, drowsiness, and lethargy. Corn has a small amount of tryptophan and lysine, which are essential amino acids, but contains vitamins A, B, and E. Among them, vitamin E is abundant and has been known to have effects on physical strength and kidney disease.

이러한, 구절초와 옥수수의 효능이 알려지면서 구절초와 옥수수를 이용한 다양한 제품들이 개발되고 있는 데 구절초와 옥수수의 효능을 보다 쉽게 이용할 수 있도록 하기 위한 필요성이 대두되었다. As the efficacy of gujeolcho and corn is known, various products using gujeolcho and corn have been developed, and the necessity to make it easier to use the efficacy of gujeolcho and corn has emerged.

본 발명은 이러한 문제점을 해결하기 위하여 발명된 것으로 구절초와 옥수수분말을 이용하여 고추장을 제조하는 방법을 개발함으로써 고추장의 맛을 증가시키고 구절초의 향기에 의하여 고추장의 풍미를 증진시키며, 고추장의 섭취시에 부족하기 쉬운 단백질 및 비타민등의 각종 영양분을 옥수수에 포함된 영양성분으로 보충할 수 있도록 하는 구절초와 옥수수를 이용한 고추장의 제조방법을 제공하는 데 그 목적이 있다.The present invention has been invented to solve this problem by increasing the taste of kochujang by developing a method for producing kochujang using gujeolcho and corn powder, and enhance the flavor of kochujang by the aroma of gujeolcho, when ingesting kochujang It is an object of the present invention to provide a method for preparing kochujang using gujeolcho and corn to supplement various nutrients such as proteins and vitamins that are likely to be lacking with nutrients contained in corn.

이와 같은 목적을 달성하기 위한 본 발명은, The present invention for achieving such an object,

엿기름에 물을 부어 체에 거른 엿기름 추출액을 고추장 전체중량의 13~18중량%, 수확한 옥수수를 말려 가루 낸 옥수수가루를 고추장 전체중량의 13~18중량%를 고르게 혼합한 옥수수 가루 혼합물을 25℃~40℃의 온도에서 1~2일간 숙성하는 사전숙성단계; The corn flour mixture was mixed with 13 ~ 18% by weight of kochujang and 13 ~ 18% by weight of kochujang. Pre-aging step of aging 1-2 days at a temperature of ~ 40 ℃;

사전 숙성이 종료된 옥수수 가루 혼합물에 구절초를 20분~40분 증숙하여 2~3일 말린 다음 분쇄한 구절초 가루를 고추장 전체중량의 11~15중량%, 식염을 고추장 전체 중량의 13~18중량%, 고춧가루를 고추장 전체중량의 40~50중량%를 고르게 혼합하여 고추장을 제조하는 고추장제조단계; 및 Gujeolcho is steamed for 20 ~ 40 minutes in the corn flour mixture after pre-aging and dried for 2 ~ 3 days, and then crushed Gujeolcho powder is 11 ~ 15% by weight of Kochujang, and 13 ~ 18% by weight of Kochujang. , Red pepper paste manufacturing evenly mixed 40-50% by weight of the total weight of red pepper paste red pepper paste manufacturing step; And

제조된 고추장을 -1℃~20℃의 창고에서 2~5개월간 숙성하는 고추장 숙성단계를 포함하는 것이다.The prepared gochujang is to include a gochujang ripening step of aging for 2 to 5 months in a warehouse of -1 ℃ ~ 20 ℃.

본 발명의 다른 실시예에서는 제조된 고추장의 장기간 보존을 위하여 농도 0.3~0.5%의 식초산과 2~4%농도를 가진 에탄올을 혼합시킨 보존제를 고추장 전체중량의 1~5중량%를 더 혼합하는 것을 특징으로 한다. In another embodiment of the present invention to further mix 1 ~ 5% by weight of the total weight of kochujang with a preservative mixed with ethanol having a concentration of 0.3 ~ 0.5% and ethanol having a concentration of 2 ~ 4% for long term storage of the prepared kochujang It features.

본 발명의 바람직한 실시예에서는, 제조된 고추장의 제품 출하시 용기에 담긴 고추장을 60℃로 가열된 물에 10분간 열처리하여 살균과정을 더 수행하는 것을 특징으로 한다. In a preferred embodiment of the present invention, the pasteurized kochujang contained in the container at the time of shipment of the prepared kochujang is heat-treated in water heated at 60 ° C. for 10 minutes to further perform a sterilization process.

본 발명에 따라 제조된 고추장은 구절초 분말이 함유되어 풍미를 증진시키고 옥수수에 함유된 각종 단백질 및 비타민등 각종 영양성분이 배가되며 고추장의 섭취시에 영양학적인 측면에서 고추장을 더욱 완전한 식품으로 만들 수 있으며, 옥수수가루를 이용함으로써 옥수수의 이용도를 증진시켜 옥수수 농가의 수익을 높일 수 있는 효과가 있다. Kochujang prepared in accordance with the present invention contains gujeolcho powder to enhance flavor and various nutritional ingredients such as various proteins and vitamins contained in corn, and can be made more complete food in terms of nutrition when ingesting kochujang. In addition, the use of corn flour has the effect of increasing corn utilization by increasing corn farmers' profits.

이하 첨부된 도면을 참조하여 본 발명의 바람직한 실시예를 상세히 설명하면 다음과 같다.Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings.

도 1은 본 발명에 따른 구절초와 옥수수를 이용한 고추장의 제조과정을 보여주기 위한 제조 공정도이다.1 is a manufacturing process chart showing the manufacturing process of gochujang using gujeolcho and corn according to the present invention.

도 1을 참조하면, 먼저 엿기름에 물을 부어 체에 거른 엿기름 추출액과 옥수수가루를 준비한다. 옥수수가루는 옥수수를 수확한 후 말린 다음 옥수수의 낱알만을 분쇄하여 준비한다. 준비된 엿기름 추출액과 옥수수를 각각 고추장 전체중량의 13~19중량% 범위내에서 중량비로 1: 1로 고르게 혼합하여 25℃~40℃의 온도에서 1~2일간 사전 숙성한다. Referring to FIG. 1, first, water is poured into malt to prepare a malt extract and cornmeal, which are sieved through a sieve. Corn flour is prepared by harvesting corn, drying it, and then crushing only a single grain of corn. Prepared malt extract and corn are mixed evenly in a weight ratio of 1: 1 by weight within 13 to 19% by weight of the total weight of kochujang, and pre-aged for 1 to 2 days at a temperature of 25 ℃ to 40 ℃.

사전숙성에서 옥수수 가루의 단백질이 가수 분해되어 단맛이 생성되는 데, 엿기름의 아밀라아제가 당화를 촉진하는 역할을 함으로 옥수수 가루와 엿기름 추출액의 혼합물을 비교적 고온에서 하루이상 사전 숙성시킨다. In pre-aging, the protein of corn flour is hydrolyzed to produce a sweet taste. The malt amylase plays a role in promoting glycosylation, so the mixture of corn flour and malt extract is pre-aged at a relatively high temperature for at least one day.

사전 숙성이 종료된 옥수수 가루 혼합물에 구절초를 20분~40분 증숙하여 2~3일 말린 다음 분쇄한 구절초 가루를 고추장 전체중량의 11~15중량%, 식염을 고추장 전체 중량의 13~18중량%, 고춧가루를 고추장 전체중량의 40~50중량%를 고르게 혼합하여 고추장을 제조한다.Gujeolcho is steamed for 20 ~ 40 minutes in the corn flour mixture after pre-aging and dried for 2 ~ 3 days, and then crushed Gujeolcho powder is 11 ~ 15% by weight of Kochujang, and 13 ~ 18% by weight of Kochujang. , Red pepper powder is mixed evenly 40 ~ 50% by weight of red pepper paste to prepare red pepper paste.

본 발명에서는 고추장의 제조할 때 구절초 가루를 첨가하는 데 구절초는 꽃과 잎, 줄기 및 뿌리를 그대로 20분~40분 증숙하여 2~3일 말린 다음 이를 분쇄한 구절초가루를 이용한다. 구절초를 증숙하는 이유는 구절초의 유효성분을 추출하 고, 고추장의 색감을 고려하기 위함인 데, 생구절초는 분쇄하기도 어렵고, 색감도 고추장과는 다르기 때문에 구절초를 일정시간 증숙하고 이를 말려 곱게 분쇄한 후 사용하게 된다. In the present invention, the gujeolcho powder is added when the red pepper paste is prepared. The gujeolcho is steamed for 20 minutes to 40 minutes as it is, and dried for 2 to 3 days with dried flowers and leaves, stems, and roots. The reason for steaming gujeolcho is to extract the active ingredient of gujeolcho and to consider the color of red pepper paste. Since fresh gujeolcho is difficult to crush and the color is different from gochujang, steaming gujeolcho for a certain time and drying it Will be used later.

구절초는 특히 대하 냉증 불임 월경불순등 각종 부인병 질환에 탁월하며, 호르몬 작용을 촉진하고, 진통소염작용 및 정혈작용으로 혈압을 안정시켜 주며 혈액순환을 좋게 하는 것으로 알려져 왔다. Gujeolcho is particularly excellent for various gynecological diseases such as cold crab infertility, menstrual irregularities, promotes hormone action, stabilizes blood pressure by analgesic anti-inflammatory and anti-blood effect, and improves blood circulation.

구절초와 옥수수 가루를 이용한 고추장이 제조되면 -1℃~20℃의 창고에서 2~5개월간 숙성하는 숙성단계로 이루어지는 데 고추장의 숙성은 비교적 저온에서 숙성하여야만 당화 속도가 느리고 유산균의 번식이 느려 신맛을 내지 않고 감칠맛이 생긴다.When Kochujang prepared using gujeolcho and cornmeal is prepared, it is matured in a warehouse of -1 ℃ ~ 20 ℃ for 2 ~ 5 months. There is a rich taste without it.

또한, 본 발명에 따른 옥수수가루와 구절초를 이용한 고추장의 장기간 보존을 위하여 농도 0.3~0.5%의 식초산과 2~4%농도를 가진 에탄올을 혼합시킨 보존제를 고추장 전체중량의 1~5중량%를 더 혼합할 수 있는 데, 고추장이 전통식품이라는 점을 감안할 때 이용할 수 있는 보존료에는 큰 제약이 따르게 되는데, 0.3~0.5%의 식초산과 2~4%농도를 가진 에탄올을 혼합시킨 보존는 사용상 영향이 미미하며 보존제를 사용하는 경우에 식초산 및 에탄올의 항균효과 때문에 고추장의 보존기간을 연장시키는 효과가 있다. In addition, in order to preserve the long-term preservation of kochujang using corn flour and gujeolcho according to the present invention 1-5 wt% of the total weight of kochujang is further added to a preservative mixed with ethanol having a concentration of 0.3-0.5% and ethanol having a concentration of 2-4%. Given that Kochujang is a traditional food, there are big restrictions on the preservatives that can be used.The preservation of 0.3 ~ 0.5% vinegar and ethanol with 2 ~ 4% concentration has little effect on usage. In the case of using a preservative, the antimicrobial effect of vinegar and ethanol has the effect of extending the shelf life of kochujang.

본 발명에 따른 다른 실시예에서는 숙성단계후에 제품의 출하시에 살균단계를 더 추가할 수 있는 데, 살균방법은 가열살균법이 효과면에서 가장 완벽하나 가열에 의해 고추장의 풍미가 상할 위험이 있고, 또한 고추장은 고점성식품으로 열의 전달속도가 느리다는 단점이 있으므로, 제품의 출하시에는 용기에 담긴 고추장을 60℃로 가열된 물에 10분간 열처리하여 살균과정을 수행한다. In another embodiment according to the present invention may further add a sterilization step at the time of shipment of the product after the aging step, the sterilization method is the most perfect in terms of heat sterilization effect, there is a risk that the flavor of gochujang by heating In addition, gochujang is a highly viscous food and has a disadvantage in that the heat transfer rate is slow. When the product is shipped, the gochujang is sterilized by heat-treating the gochujang in a container for 10 minutes in water heated to 60 ° C.

<실시예><Examples>

엿기름에 물을 부어 체에 거른 엿기름 추출액과 수확한 옥수수를 말려 가루 낸 옥수수가루를 중량비로 1: 1로 혼합한다. 옥수수가루 및 엿기름 추출액은 각각 고추장 전체중량의 13중량%를 투입한다. 옥수수가루 및 엿기름 추출액을 고르게 혼합한 옥수수 가루 혼합물을 25℃~40℃의 온도에서 1~2일간 사전 숙성하여 당화가 촉진되도록 한다. Water is added to the malt and the sifted malt extract and the harvested corn are dried and ground to a weight ratio of 1: 1. Corn powder and malt extract are added to 13% by weight of the total weight of kochujang. The corn flour mixture, which is evenly mixed with corn flour and malt extract, is pre-aged for 1 to 2 days at a temperature of 25 ° C. to 40 ° C. to facilitate glycation.

사전 숙성이 종료된 옥수수 가루 혼합물에 구절초를 20분~40분 증숙하여 2~3일 말린 다음 분쇄한 구절초 가루를 고추장 전체중량의 11중량%, 식염을 고추장 전체 중량의 13중량%, 고춧가루를 고추장 전체중량의 50중량%를 고르게 혼합하여 고추장을 제조한다. Gujeolcho is steamed for 20 ~ 40 minutes in the corn flour mixture after pre-aging and dried for 2 ~ 3 days, and then the ground Gujeolcho powder is 11% by weight of Kochujang, 13% by weight of Kochujang, and red pepper powder Gochujang is prepared by mixing 50% by weight of the total weight evenly.

제조된 고추장을 -1℃~20℃의 창고에서 2~5개월간 숙성하는 숙성과정을 수행한 후 포장하여 출하한다. The prepared gochujang is aged for 2-5 months in a warehouse at -1 ℃ ~ 20 ℃ and then packaged and shipped.

상술한 바와 같이 본 발명의 방법에 따라 제조된 고추장은 옥수수가 단백질과 비타민등 영양성분을 다량 함유하고 있으며, 구절초가 인체에 좋은 약리효능을 함유하고 있어서, 고추장의 섭취하면서 각종 영양분 뿐만 아니라 약리효과를 공급할 수 있어 영양상으로 우수할 뿐만 아니라 고추장과의 풍미와 맛을 증진시킨다. As described above, the kochujang prepared by the method of the present invention contains a large amount of nutrients such as corn and protein, and gujeolcho contains pharmacological effects that are good for the human body. Not only is it nutritionally superior, it enhances the flavor and taste of kochujang.

이상에서 첨부된 도면을 참조하여 본 발명의 바람직한 실시예를 상세히 설명하였으나, 본 발명은 이에 한정되는 것이 아니며 본 발명의 기술적 사상의 범위내 에서 당업자에 의해 그 개량이나 변형이 가능하다.Although the preferred embodiments of the present invention have been described in detail with reference to the accompanying drawings, the present invention is not limited thereto and may be improved or modified by those skilled in the art within the scope of the technical idea of the present invention.

도 1은 본 발명에 따른 구절초와 옥수수를 이용한 고추장의 제조과정을 보여주기 위한 공정도이다.1 is a process chart showing a manufacturing process of gochujang using gujeolcho and corn according to the present invention.

Claims (3)

ⅰ)엿기름에 물을 부어 체에 거른 엿기름 추출액을 고추장 전체중량의 13~18중량%, 수확한 옥수수를 말려 가루 낸 옥수수가루를 고추장 전체중량의 13~18중량%를 고르게 혼합한 옥수수가루 혼합물을 25℃~40℃의 온도에서 1~2일간 숙성하는 사전숙성단계; 옥수수) Cornmeal mixture is mixed with 13 ~ 18% by weight of kochujang and 13 ~ 18% by weight of kochujang. Pre-aging step of aging 1-2 days at a temperature of 25 ℃ ~ 40 ℃; ⅱ)사전 숙성이 종료된 옥수수가루 혼합물에 구절초를 20분~40분 증숙하여 2~3일 말린 다음 분쇄한 구절초 가루를 고추장 전체중량의 11~15중량%, 식염을 고추장 전체 중량의 13~18중량%, 고춧가루를 고추장 전체중량의 40~50중량%를 고르게 혼합하여 고추장을 제조하는 고추장제조단계; 및 Ii) Steamed Gujeolcho in a corn flour mixture after pre-aging 20 minutes to 40 minutes, dried for 2 to 3 days, and then crushed Gujeolcho powder 11-15% by weight of Kochujang, and salt of 13-18% of Kochujang. Gochujang manufacturing step for producing red pepper paste by mixing evenly 40% to 50% by weight of the total weight of red pepper paste; And ⅲ)제조된 고추장을 -1℃~20℃의 창고에서 2~5개월간 숙성하는 고추장 숙성단계를 포함하는 구절초와 옥수수를 이용한 고추장의 제조방법. Iii) a method of producing kochujang using gujeolcho and corn, which comprises the kochujang ripening step of ripening the prepared kochujang for 2-5 months in a warehouse of -1 ℃ ~ 20 ℃. 제 1항에 있어서, 상기 고추장 제조단계후에 제조된 고추장의 장기간 보존을 위하여 농도 0.3~0.5%의 식초산과 2~4%농도를 가진 에탄올을 혼합시킨 보존제를 고추장 전체중량의 1~5중량%를 더 혼합하는 것을 특징으로 하는 구절초와 옥수수를 이용한 고추장의 제조방법. According to claim 1, Preserving agent mixed with ethanol having a concentration of 0.3 ~ 0.5% vinegar and 2 ~ 4% concentration for 1 to 5% by weight Kochujang using kojeolcho and corn, characterized in that further mixing. 제 1 항 또는 제 3항에 있어서, 상기 고추장제조단계 및 숙성단계후에 제품출하시 용기에 담긴 고추장을 60℃로 가열된 물에 10분간 열처리하여 살균과정을 더 수행하는 것을 특징으로 하는 구절초와 옥수수를 이용한 고추장의 제조방법. According to claim 1 or claim 3, Gujeolcho and corn characterized in that further sterilization process by heat-treating the hot pepper paste contained in the container after the production step and the aging step for 10 minutes in water heated to 60 ℃ Method of manufacturing gochujang using.
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Publication number Priority date Publication date Assignee Title
KR101388137B1 (en) * 2012-05-25 2014-04-23 대상 주식회사 The method of improving efficiency of sterilization of Sauce
EP4026552A4 (en) * 2019-09-03 2023-05-10 Genencell Inc. Composition for ameliorating premenstrual syndrome symptoms, including chrysanthemum sibiricum extract

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KR100504340B1 (en) 2001-07-24 2005-07-27 김정기 Method of producing a healthy Apple Gochujang (hot pepper paste)
KR100990161B1 (en) 2008-12-24 2010-10-29 강원도 홍천군 Manufacturing method for Korean hot pepper paste using corn powder

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101388137B1 (en) * 2012-05-25 2014-04-23 대상 주식회사 The method of improving efficiency of sterilization of Sauce
EP4026552A4 (en) * 2019-09-03 2023-05-10 Genencell Inc. Composition for ameliorating premenstrual syndrome symptoms, including chrysanthemum sibiricum extract

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