KR20110114001A - Manufacturing method of red pepper paste from permented ginseng - Google Patents

Abstract

The present invention by using the conventional ginseng powder to remove the red pepper paste containing ginseng and go through the separate process to prepare the red pepper paste using the ginseng and fermentation broth obtained from the fermentation broth using the fermentation broth obtained from the different from the usual gochujang disappears strong flavor and unique to ginseng It relates to a method of producing gochujang using fermented ginseng that can get the flavor, and get gochujang having the characteristic of eliminating odor when cooking food.

Description

Method for manufacturing red pepper paste using fermented ginseng {MANUFACTURING METHOD OF RED PEPPER PASTE FROM PERMENTED GINSENG}

The present invention relates to a method for producing gochujang using fermented ginseng,

More specifically, by using a conventional ginseng powder from the red pepper paste containing the ginseng, and using the ginseng fermented through a separate process and the fermentation broth obtained therefrom to prepare the red pepper paste, the strong fragrance of meju disappears unlike general gochujang and ginseng It relates to a method of producing gochujang that can be obtained inherent aroma, and get gochujang having the characteristic of eliminating odor when cooking food.

Gochujang is an excellent food containing harmonious nutrition. It is made by fermenting and fermenting red rice, soybean, and red pepper powder.

Gochujang, which is Korea's original food, has been actively developed into foods with various tastes and nutritions in response to the trend of varying demand according to the age group or income level.

Kochujang mixed with a variety of healthy ingredients is being introduced, which is one of them.

In particular, ginseng is classified into ginseng, white ginseng and red ginseng according to the condition, ginseng refers to ginseng that has not been dried yet, and ginseng refers to ginseng that is dried after removing the roots of the ginseng, peeled off, and red ginseng. Means ginseng manufactured by a method of steaming and drying ginseng.

These ginsengs are perennial roots of the genus Oga ginseng according to the plant taxonomy. About 11 species of ginseng are known on the earth. For example, the ginseng is native to the Far East of Asia (North 33 ~ 48: Korea, North Manchuria, Russia), Superior Korean ginseng (Panaxginseng CAMeyer); American ginseng (Panax quinquefolium L.) growing and growing in the United States and Canada; Panax notoginseng FHChen, wild or cultivated in southwestern Guangxi province from southeastern Yunnan Province, China; And Panax japonicus CAMeyer distributed in Japan, southwest China, and Nepal.

Ginseng has been used as a valuable remedy since ancient times, and many pharmacological experiments have revealed that ginseng enhances the nonspecific resistance of the body to stress and has an acidic action. In addition, it has been shown to improve hypertension, enhance insulin action, hypoglycemic effect in ALLOXAN diabetic mice, liver RNA synthesis in rats, protein synthesis, sugar and lipid metabolism, and anticancer.

These ginsengs have been used for various diseases such as psychiatric diseases, nervous system diseases, and diabetes in the form of herbal medicine mainly in Asian countries such as Korea, China, Japan, and saponins, the main components of the ginseng, are tonic, gangjeong, It is known to have an effect on sedation molding and antihypertension.

Regarding red pepper paste containing ginseng, Korean Patent Publication No. 1994-0004525 (1994.05.25) `` Manufacturing Method of Ginseng Red Pepper Paste '' and Publication No. 2007-0044598 (2007.04.30) `` Red pepper paste using fermented ginseng Method '', Patent No. 10-739400 (2007.07.09) `` Method of manufacturing sugar-free ginseng red pepper paste '' and the like are disclosed.

Patent Publication No. 1994-0004525 and Patent No. 10-739400 simply add ginseng powder to red pepper paste, so that the problem that the ginseng-containing red pepper paste, which is the biggest disadvantage of red pepper paste, does not harmonize with the taste of ginseng and red pepper paste It is a skill.

On the other hand, Patent Publication No. 2007-0044598 looks similar to the present invention in that it adds the fermented ginseng to gochujang beyond simply adding ginseng,

In the process of adding and preparing red pepper paste using fermented ginseng, there is a distinct difference from the present invention described below in other added materials, and thus the effect to be obtained in the present invention also has a considerable difference from the disclosed patent. It becomes visible.

The present invention is to use the fermented ginseng to the fermented ginseng through the fermentation process using sugar in the production of red pepper paste using fermented ginseng to remove the strong aroma of Meju unlike ordinary gochujang and the inherent flavor of ginseng is properly harmonized with gochujang An object is to disclose a method for producing kochujang.

It is also an object of the present invention to provide a method for preparing red pepper paste which can effectively eliminate the misery from fish and meat in cooking using red pepper paste, that is, fish or meat.

Kochujang production method according to the present invention to achieve the above object,

Fermented ginseng preparation process for fermenting ginseng using fermented ginseng to prepare fermented ginseng and fermentation broth, mixing the fermented ginseng with 0.25 times the volume of barley rice after mixing the fermented ginseng with steam and then cooling it. After 6 to 7 hours after the mixing process, the fermentation process is put into fermented water for 70 hours by adding malt boiled water, and after the fermentation process, the process includes mixing and mixing meju powder and red pepper powder.

In addition, another method for producing red pepper paste according to the present invention

Fermented ginseng preparation process for fermenting ginseng using fermented ginseng to prepare fermented ginseng and fermentation broth, and fermented ginseng kneading process kneading to a low degree while putting the fermentation broth after grinding the fermented ginseng prepared in the fermentation ginseng preparation process. It is characterized by including a fermentation process of fermenting red pepper paste mixed with red pepper paste mixed with 0.06 times the weight of red pepper paste and 0.03 times the weight of red pepper paste.

In addition, the fermentation ginseng preparation process according to the present invention,

Prepared by dividing the washed ginseng into two or four parts according to the texture, the preparation step of preparing the sugar to the same weight as the ginseng weight, and the settling step of arranging the prepared ginseng and sugar in a jar at the same weight ratio by successive layers alternately To prevent the inflow of foreign substances into the jar after the settling process, the sealing step of sealing the inlet of the jar with burlap or wood for air communication, and fermenting the sealed jar at 20 to 30 ° C. for 30 to 35 days. Second fermentation step, and after the first fermentation step up and down the contents of the jar and the second fermentation step of fermentation for 20 to 25 days at 20 to 30 ℃, and the contents of the jar after the second fermentation step After separating into a fermentation broth characterized in that it comprises a low temperature aging step of aging each of them low temperature.

According to the method of manufacturing gochujang of the present invention according to the above configuration, the strong aroma of meju disappears and the aroma of indigenous ginseng is abundant, making harmony with the taste of gochujang, which is enhanced with nutrition and taste compared to gochujang containing conventional ginseng. Has an effect.

In particular, in using red pepper paste when cooking fish or meat, the use of red pepper paste according to the present invention can catch the smell of fish or meat, thereby improving cooking completion.

Hereinafter, a method for manufacturing red pepper paste according to the present invention will be described in more detail.

Fermented ginseng manufacturing method using the fermented ginseng in the present invention can be prepared in two forms, which is because the type of fermented ginseng mixed with red pepper paste depends on whether the liquid or powder form, fermented ginseng to be mixed below I will explain from the process of obtaining.

For reference, the process of obtaining the fermented ginseng was ordered as a fermented ginseng preparation process in the present invention.

Fermented ginseng preparation process according to the present invention,

1. Preparation

Ginseng is washed cleanly and cut ginseng vertically as it is or as a grain, but the ginseng is cut into 2 or 4 parts depending on the thickness.

In the present invention, by fermenting ginseng, various kinds of ginseng fermentation will be possible, but it is preferable to use ginseng for harmony with gochujang.

Prepare sugar for fermentation with the prepared ginseng, but prepare the same weight as the prepared ginseng weight. In addition, the sugar may be more preferable than white sugar than sugar, fructose or honey may be used instead of sugar, or a mixture of two or more thereof may be used.

2. Settlement and Encapsulation Process

The prepared ginseng and sugar are alternately layered and stacked in a jar. In the lamination, ginseng and sugar are settled alternately one by one with the same weight, in order to form an optimal condition in which the fermentation broth can penetrate up and down evenly after entering the secondary fermentation process after inverting after the first fermentation.

After stacking ginseng and sugar in layers, the top layer is pressed to prevent the stacked ginseng and sugar from lifting during fermentation.

More specifically, the press-shaped bar is first installed on the uppermost floor and then pressed with a push stone that weighs out.

Afterwards, the entrance of the jar is blocked with cloth such as burlap or mineral wood, in order to prevent foreign substances and communicate with the air to maintain the air circulation necessary for fermentation.

Particularly, in the present invention, in mixing ginseng and sugar, a conventional mixing process, that is, a process of adding ginseng and sugar together and stirring the mixture, does not go through agitation, but alternately stacks the layers as described above to make a mixture, and lamination. After making it, it is important to seal the inlet of the jar so that the air can communicate within the range where no foreign matter is introduced.

If it does not proceed in this way, it is to solve the problem that the fermentation process does not proceed and the material is blown off. In other words, in order for the ginseng to be fermented, a stack of ginseng having a predetermined thickness is made and the fermentation process is smoothly carried out by allowing the sugar to promote the fermentation from the top of the ginseng.

3. Fermentation process

Fermented jars as described above are fermented at 20 to 30 ° C. for about 30 to 35 days (first fermentation step), and when the fermentation is completed, inverted layered ginseng and sugar and then 20 to 20 at the same temperature as the first fermentation. It is fermented for 25 days (secondary fermentation stage).

More specifically, when the first fermentation step is completed, a distinctive strong ginseng aroma and sweet smell are produced. At this time, the dried ginseng located in the upper part of the jar is formed in the jar by inverting the top and bottom to balance the fermentation. Enough soaking in the fermentation broth to evenly immerse and ferment the ginseng in the fermentation broth.

Furthermore, when the first fermentation is started in the first fermentation step, after about 7 to 10 days have elapsed, sugar is dissolved and water is generated. At this time, the prepared enzyme solution is added to promote fermentation.

And the sealant required for the secondary fermentation is preferably calculated as about 2/3 of the seal of the primary fermentation,

When the second fermentation is completed as described above, fermented ginseng, that is, fermented ginseng, and a fermentation broth mixed with liquid and sugar extracted from fermented ginseng are produced in the jar.

In particular, the fermentation broth is a yellow clear essence with a rich flavor of ginseng and sweet and bitter but slightly sour taste.

4. Ripening process

When the secondary fermentation is completed, the fermented ginseng and the fermentation broth are separated to enter a low temperature aging step.

Fermented ginseng is aged at 0 to 1 ° C, and fermented broth at 4 to 5 ° C higher temperature than fermented ginseng.

Fermented ginseng and fermented broth prepared through the same process as described above are put through different processes in the preparation of gochujang,

First, a method of preparing red pepper paste using fermentation broth will be described.

First, grind barley rice with a grinder and cook it sufficiently with steam. After ripe barley rice is completely cooled, the prepared fermentation broth is added and mixed. At this time, the fermentation broth is about 2 liters of barley rice is about 0.5 liters of enzyme liquid, fermentation liquid of about 0.25 times the volume of barley rice is preferred.

Thereafter, the fermented broth is put in the fermented broth and left for 6 to 7 hours, and then mixed with boiled malt and boiled water. The malt is mixed with boiled water and left for about 70 hours to ferment.

Then, after adding and mixing the meju powder and red pepper powder, fermentation is aged again for a certain period of time, the red pepper paste using fermented ginseng to be prepared in the present invention is completed.

As mentioned above, the characteristics of Gochujang using fermented ginseng are different from the general Gochujang, and the strong flavor of meju disappears and the flavor of Ginseng is unique. I can feel it.

Next, a method of preparing red pepper paste using fermented ginseng will be described.

First, the fermented ginseng prepared in the fermented ginseng preparation process is not crushed, and this is not immediately added to the finished kochujang, but the fermentation broth prepared in the fermented ginseng preparation process is added to the ground fermented ginseng to make the dough to a good degree. (Fermented ginseng kneading process), the fermented ginseng dough mixed with red pepper paste is fermented for about 30 days to complete the red pepper paste using fermented ginseng.

When the fermented ginseng dough is added to 0.07 times the weight of red pepper paste, it is usually mixed with 10 kg of red pepper paste to put 0.7kg fermented soybean paste.

If you go through the process as described above, you can feel the unique flavor of the ginseng only in the existing market, but the flavor and harmony well with gochujang, the strong aroma of meju disappears.

While the preferred embodiments of the present invention have been described above, the terms or words used in the present specification and claims should not be construed as being limited to conventional or dictionary meanings, but should be construed as meanings and concepts consistent with the technical spirit of the present invention. do. Therefore, the embodiments described in the specification of the present invention are only the most preferred embodiments of the present invention and do not represent all of the technical idea of the present invention, and various equivalents and modifications that may be substituted for them at the time of the present application. It should be understood that there may be

Claims (4)

Fermented ginseng preparation process of fermenting ginseng using fermented ginseng to produce fermented ginseng and fermented broth;
Mixing the barley rice cooked with steam and then cooling it, and then mixing the fermentation broth with 0.25 times the volume of the barley rice by mixing;
6 to 7 hours after the mixing process fermentation process for 70 hours by putting malt boiled water; And
A process for preparing red pepper paste using fermented ginseng, characterized in that it is prepared, including the process of mixing the meju powder and red pepper powder after the fermentation process. Fermented ginseng preparation process of fermenting ginseng using fermented ginseng to produce fermented ginseng and fermented broth;
Fermented ginseng dough process of grinding the fermented ginseng prepared in the process of preparing the fermented ginseng and kneading to the extent that the fermentation broth is put into the dough;
Kochujang mixing process of mixing the fermented samgyo dough into 0.07 times the weight of kochujang; And
Fermented ginseng is a fermentation process for fermenting the red pepper paste mixed with fermented ginseng dough for 30 days. According to claim 1 or 2, wherein the process of preparing ginseng fermentation
Preparing prepared by dividing the washed ginseng into two or four parts according to the texture, and preparing the sugar to the same weight as the ginseng weight;
A settling step of arranging the prepared ginseng and sugar alternately successively stacked one by one in the same weight ratio in a jar;
Sealing the inlet of the jar with burlap or wood for preventing air from entering the jar after the settling process for air communication;
A primary fermentation step of fermenting the enclosed jar at 20 to 30 ° C. for 30 to 35 days;
A second fermentation step of inverting the top and bottom of the jar contents after the first fermentation step and then fermenting at 20 to 30 ° C. for 20 to 25 days; And
After the secondary fermentation step, the contents of the jar is separated into fermented ginseng and fermentation broth, and then low-temperature aging step of aging each of them at low temperature; Kochujang using fermented ginseng, characterized in that comprises a. The method of claim 3, wherein
Fermented ginseng is fermented ginseng in the low temperature ripening step, 0 to 1 ℃, fermented broth using fermented ginseng, characterized in that the low-temperature aging at 4 to 5 ℃.