KR20120005651A - Method for manufacturing raw powder of red pepper paste - Google Patents

Abstract

PURPOSE: A producing method of a powder material for red pepper paste is provided to remove a separate aging process of the red pepper paste for reducing the producing time of the red pepper paste. CONSTITUTION: A producing method of a powder material for red pepper paste comprises the following steps: decompressing rice containing 14-15% of moisture in a compressor at the temperature of 300-400 deg C and the pressure of 5-15kg/square centimeter for puffing the rice; injecting aspergillus oryzae into steamed and cooled soybeans, and producing malt for 40-60 hours; mixing the puffed rice and the malted soybeans, and crushing the mixture; and adding edible salt into the mixture. Red pepper paste is produced by mixing the powder material with red pepper powder, water, and starch syrup, and aging the mixture for 7-10 days.

Description

Manufacturing method of Kochujang powder raw material {METHOD FOR MANUFACTURING RAW POWDER OF RED PEPPER PASTE}

The present invention relates to a method for producing kochujang powder raw material, and more particularly, to a method for producing kochujang powder raw material manufactured without the need for a separate aging process by using expanded soybean expanded rice and soybeans inoculated with rhubarb.

Gochujang is an old seasoning food of our country, which is suitable for the taste of Korean people, and is a sign food that is almost essential for the taste of cooking. It has been used for two purposes, seasoning and flavor.

Conventional red pepper paste is crushed after dipping glutinous rice, and then added malt to make glutinous rice Sikhye, cooling it, adding red pepper powder, salt, starch syrup, etc.

In the improved method of manufacturing red pepper paste in a general food factory, red pepper paste is dipped, steamed, cooled, and inoculated with seeds of bean starch (wheat flour, wheat, rice) and other starches (barley, etc.), empire, mixed, and mixed for 15 days or more. It is prepared by sterilization after the aging process.

General Kochujang production as described above requires a complicated manufacturing process and a long ripening period, so productivity is low, and facilities and management are difficult. In addition, the finished product is in a semi-solid state, because it contains a lot of water, there is a risk of over-fermentation, there is a problem that it is difficult to secure long-term storage, storage. On the other hand, since most of gochujang is marketed as a finished product, it is difficult to manufacture various kinds of gochujang suitable for individual tastes of modern people. Therefore, there is a demand for development of products that can satisfy diversified consumer preferences.

Therefore, the production of powdered red pepper paste has been attempted to improve the inconvenience of long-distance transportation such as long-term fermentation and preparation process, and long-term fermentation process and preparation process while maintaining the excellence of the traditional gochujang.

Korean Patent Registration No. 10-0036134 discloses a method for preparing powdered red pepper paste that is prepared by spray-drying a pre-treated brewed red pepper paste, but it is simply a powder of a conventional traditional red pepper paste, which is a long-term process of manufacturing traditional red pepper paste. It was a hassle to go through fermentation process and preparation process.

Korean Patent Registration No. 10-0036134

The present invention has been made to solve the problems of the prior art, and an object of the present invention is to provide a method for preparing kochujang powder raw material without a separate ripening process for shortening the manufacturing process period.

Still another object of the present invention is a method for producing a powder of kochujang powder, which enables a consumer to adjust the degree of sweetness or sweetness according to his / her preference, and to prepare kochujang by adding additional additives such as fruit according to their preference. To provide.

In the present invention, a method of preparing kochujang powder raw material that does not need a separate aging process using expanded inflated rice and soybean inoculated with rhubarb bacterium, the water content of 14-15% under pressure 5-15kg / cm ² An expansion step of expanding under reduced pressure instantaneously; Soybean empire process of inoculating the steamed chilled soybeans to empire for 40 to 60 hours; And the step of mixing and pulverizing the expanded expanded rice and the imperial soybean at a mass ratio of 75:25 to 85:15.

The swelling process is characterized in that the steam containing the moisture content of 14 to 15% in the open and close pressure cooker instantaneously discharged in direct heating environment.

As another method, in the expansion process, the water having a moisture content of 14 to 15% is introduced into a compressor of a high temperature and high pressure environment having a temperature of 300 ° C. to 400 ° C. and a pressure of 5 to 15 kg / cm ² , and then depressurized instantaneously in a discharge process. It is characterized by consisting of a step.

In the present invention, the salt may be further added after the mixed grinding process of the kochujang powder raw material.

In another aspect, the present invention provides a red pepper paste prepared by ripening for 7 days to 10 days by further mixing the red pepper powder and water, starch syrup separately packaged in the red pepper paste powder raw material prepared by the above method.

The present invention does not require a separate aging process because it uses expanded soybean expanded rice and soybean inoculated with Rheum bacteria. As a result, in the case of conventional factory and traditional gochujang, it took at least 20 days to 6 months to produce the finished product, and the manufacturing period of about 3 days is sufficient, which shortens the manufacturing period.

By using expanded puffed rice instead of the conventional starch raw material, a separate saccharification process is unnecessary and the fermentation can occur more quickly.

In the past, starch raw materials were degraded by microbial enzymes or malt saccharifying enzymes, and then aged and fermented. However, the present invention is more hygienic and lower in amount since it supplies an enzyme through the empire inoculated with soybean, which is a protein as its main ingredient. As a raw material, the desired purpose can be achieved and the manufacturing period can be shortened.

Gochujang powder raw material manufactured through the above manufacturing method that can omit the saccharification or fermentation process, adjusts sweetness and spicy taste according to consumer's taste, or adds various other kochujang by adding fruits and other additives. Makes it possible.

1 is a process schematic diagram of a method for preparing kochujang powder raw material and kochujang using the same.

Hereinafter, the present invention will be described in detail with the preferred embodiments. The following is to clarify the invention more clearly from the viewpoint of those skilled in the art that the following description does not limit the scope of the claims of the present invention.

The present invention provides a method for producing kochujang powder raw material, which does not require a separate aging process, in order to shorten the manufacturing process. For the concrete realization thereof, puffed expanded rice and soybean inoculated with rhubarb bacteria are used.

In the manufacture of red pepper paste, rice, wheat and wheat are used as starch ingredients. It is soaked in water for several hours, and then steamed (cooked in steam steamer), mixed with malt, and soaked in water and filtered. Malt here is germinated and dried barley to remove young roots, malt geumgeum, also known as malt (麥芽). A variety of enzymes that degrade starch tissues, including enzymes that glycosylate starch, are used as glycosylating agents. As described above, starch raw materials used for red pepper paste are decomposed into starch or small sugars by glycosylation agents such as malt or starch degrading enzymes by microorganisms. Will be. In order for the starch raw material to be glycosylated as described above, β-type, which is a raw starch molecular structure of the starch-based raw material, needs to be processed and changed into an α-type that is easily digested and absorbed by moisture and heat.

In the existing kochujang, the rice is immersed and washed to change the structure of the starch to α-type, and then cooked in a steamer or malt. In the present invention, it is intended to easily change the decomposition of starch during kochujang ripening by transforming the starch tissue into α-type through swelling the starch treatment process. As a result, a separate saccharification process can be omitted, and the maturation period after manufacturing and selling can be shortened.

Another feature of the present invention is the use of soybeans inoculated with Rheum bacteria. The growth temperature of the H. pylori bacterium is around 30 ° C, and it likes high temperature and humidity conditions. The organic acid produced is koji acid, gluconic acid, etc. to be. Among them, the action of amylase, that is, the ability to break down starch into sugar, has been widely used as excellent fermentation fungi of kochujang.

On the other hand, the problem of natural fermentation of traditional meju, such as high humidity, can cause wild mold such as blue mold, black mold and red mold from inside or from the surface of meju. There is plenty of potential for mycotoxins to be produced. In addition, the degradation rate of soy protein on the surface of meju is reduced due to excessive drying, and the rancidity of soybean fat occurs on the surface of meju, so that unsaturated fatty acids contained in meju soybeans come into contact with oxygen to form discoloration, unpleasant smell or taste, or nutritional value. Quality is degraded, such as In addition, in the case of traditional meju is produced in a square and round gochujang meju over 1 to 3 months and used to crush it, it is quite inefficient in the manufacturing period.

In order to supplement the problem of the traditional meju, a general factory type kochujang manufacturing method uses a fermentation agent of cooji form. In particular, the present invention is inoculated into the soybeans as a purified culture of the rhubarb bacterium, which has a major influence on the fermentation aging, and used to crush the imperial koji while maintaining the form of soybean for about three days. This makes it possible to secure a sanitary and high efficiency ripening factor in a short time.

Specific manufacturing method of the present invention is as follows. Figure 1 shows a process schematic diagram of the Kochujang powder raw material of the present invention and a method for producing kochujang using the same.

1. Preparation of Puffed Rice

In the preparation of kochujang, starch raw material may be rice, wheat, wheat, etc., but it is most preferable to use rice for the delicious taste and unique color of kochujang. Rice may be hot or glutinous rice or mixtures thereof. In the case of starch, such as rice used in the manufacture of conventional kochujang, it is soaked for 2 hours or more and then softened by starch tissue. Rice (14% moisture level at the time of purchase) has the feature that can be used to swell as it is. The water content of the raw rice is preferably 10-20% and most preferably 14-15%. When the water content is less than 10%, the starch raw material, i.e., rice, may burn in the expansion process, and when the water content exceeds 20%, the connective structure of the swelling, that is, the starch raw material, does not easily proceed.

Puffing of the raw rice proceeds batchwise or continuously.

Batch-type swelling method is a swelling method by direct fire method, and puts 14 ~ 15% water into 20% of the volume of the pressure cooker in a retractable pressure cooker and heats it while rotating and rotating about 10kg / cm ² (5 ~ 15kg / Under the pressure of cm ² ), the steam is discharged for 3-4 seconds to reduce the pressure. At this time, brown rice is several times, net rice is expanded 10-12 times.

In the continuous or extruding method, when the rice is compressed in a high-pressure and high-pressure compressor at 300 ° C to 400 ° C and a pressure of 5 to 15kg / cm ^2, the temperature of water in the rice tissue becomes 130 to 140 ° C, which is a boiling point or higher. In this state, if the pressure is momentarily reduced, the rice tissue is destroyed and expanded by evaporation. Like the batch expansion method, rice is dry expanded using 14 to 15% water. In this case, the time of the expansion process can be shortened compared with a batch type.

2. Empire of the soybean germ-inoculated soybeans

The present invention is characterized by using soybean as a solid medium and inoculating pure cultured Rheumii bacteria for optimal time at the optimum temperature.

First, the cultivation of the yellow bacteria itself is preceded, but liquid culture is preferable. Next, wash the raw soybeans and soak for more than 10 hours soaked soybeans, and then steamed for 40 to 50 minutes in a high-pressure steam in an environment of 120 ℃ ~ 130 ℃, cooled to about 40 ℃, 0.05 ~ 0.5% by weight ratio in soybean, Preferably, 0.2% of the cultured rhubarb is evenly sprayed, and it is preferable to empire in an imperial chamber at room temperature 30 ° C. for about 40 to 60 hours (3 days). During empire, the room temperature should be properly ventilated to maintain 30 ℃, and after 20 hours of empire, the soybeans in empire should be agitated periodically to manage the cultivation of yellow germ. The soybeans cultured with Kukki bacteria are dried to a level of 5 to 15% and preferably 10%.

3. Puffed Puffed Rice and Rhodiola Soybean Inoculated Soybean Mixture

Puffed rice and soybean (impregnated soybean) inoculated with bulge are mixed and ground in a grinder. At the time of mixing, it is preferable to mix the expanded expanded rice and the imperial soybean in a mass ratio of 75:25 to 85:15. At this time, the crushed expanded rice and soybean preferably has a particle size of about 20 mesh screen.

4. Inoculated with crushed expanded rice and sulfur bacteria, imperial soybeans can be weighed and mixed at an appropriate blending ratio and packed according to the appropriate package weight. Table 1 below illustrates the compounding ratio.

5. After 4 times, 30 ~ 40%, preferably 35% of red pepper powder of powdered red pepper paste raw material is packed separately and put into a container and then packaged as a finished product.

Consumers can purchase it, adjust the amount of red pepper powder according to their preference, and further mix water and syrup to ripen for 7 to 10 days. At this time, it is also possible to manufacture a customer's own pepper paste by adding fruit or deodeok in addition to the above materials. Thus, the unique taste of the finished semi-solid kochujang can be preserved as it is, and the kochujang can be completed to create the taste by modifying it according to consumer's preference.

Table 2 below illustrates the appropriate kochujang preparation formulation and manufacturing method which the consumer refers to in making the purchase.

Example 1

One embodiment of the present invention is as follows.

Rice with moisture of 15% to 15% is put into a retractable autoclave at about 20% of the volume of the autoclave, heated while rotating, and then decompressed by instantaneously releasing steam for 3-4 seconds under a pressure of about 10 kg / cm ² . Prepare expanded rice. Wash soybean as a raw material, soak it for more than 10 hours, soybeans, and steam for 40 ~ 50 minutes in a high-pressure steamer in 120 ~ 130 ℃ environment, cool down to about 40 ℃ Empire in the imperial chamber at room temperature 30 ℃ for about 50 hours (3 days). During empire, the room temperature should be properly ventilated to maintain 30 ℃, and after 20 hours of empire, the soybeans in empire should be agitated periodically to manage the cultivation of yellow germ. Inoculate with the yellow germ and dry the imperial soybeans to 10% level. Puffed rice and soybean inoculated with Rheum bacteria are mixed in a mass ratio of 80:20 and ground to a particle size that passes through a 20mesh screen in the grinder. Soybeans and salts crushed with crushed expanded rice and sulfur bacteria are weighed and mixed at a blending ratio of 62:16:22, and packed according to the appropriate package weight. The red pepper powder is packed separately from the packaged red pepper paste powder raw material and packed in a container and then packaged as a finished product. The consumer purchases it, adjusts the amount of red pepper powder according to the taste, and mixes water and syrup more. At this time, the mass ratio of red pepper paste powder, red pepper powder, starch syrup and water is 37: 13: 22: 28. This mixture is then aged for 7-10 days.

In the case of kochujang, the content of amino acid nitrogen, the main ingredient of kochujang, is used as a measure of aging of kochujang according to the aging period. According to the range and quality standards of the traditional pepper paste labeled with the Ministry of Agriculture and Forestry, if the content of glutinous rice or rice is more than 15%, the amino acid nitrogen content is more than 110mg%, which is an appropriate ripening step.

Kochujang prepared using kochujang powder raw materials was prepared based on the above-described preparation method and blending ratio. Kochujang prepared with Kochujang powder raw material showed amino acid nitrogen content of 140mg% or more after 7 days of mixing powder with other ingredients, such as starch syrup. Table 3 below shows the amount of amano acid nitrogen by aging date in the preparation of kochujang according to the present invention.

 The above results indicate that, in contrast to the conventional factory and traditional gochujang, the fermentation period lasted from 15 days to 6 months. Suggests that.

[Example 2]

Consumer sensory test of kochujang prepared with kochujang powder raw material was conducted.

Comparing the quality of Kochujang prepared by the exemplary method of Example 1 above and aged for 7 days with the product (commercial product of a large distribution store (product of 2 months after manufacture with a product with a market share of 40% or more)) To check, 20 housewives were compared and tested. The sensory test was performed by using bibimbap, which uses kochujang most frequently. Two kinds of kochujang were separately added and tasted according to their diet. The results were evaluated by a five-point scale method, and the average was calculated and compared. Table 4 below shows the results of the comparative sensory test.

The results of comparative sensory test showed that commercially prepared red pepper paste was 4.5, which is somewhat superior to the powdered red pepper paste. This may be due to the fact that the ratio of starch syrup in kochujang is slightly higher than the standard blending ratio of powdered raw materials. , Salty, umami, and good aftertaste could not confirm significant difference with commercially available red pepper paste.

However, in the concentration portion for grasping the bibimbiness, which is one of the main characteristics of kochujang, the kochujang of the present invention appears to be much higher than that of commercial kochujang and shows high preference in the color of kochujang that enhances the texture of bibimbap.

In the question of the purchase preference of which product to buy finally, the Kochujang prepared with Kochujang using the powdered raw material of the present invention showed a high degree of preference as 4.3, showing that there is sufficient competitiveness in terms of quality. In addition to the above quality competitiveness, in view of the advantages that consumers can manufacture at home according to their preferences and the reliability of the raw materials and the various flavors can be considered, the present invention has an effect that is different from the conventional gochujang It can be said to have.

Claims (6)

In the manufacturing method of kochujang powder raw material that does not need a separate aging process using the expanded inflated rice and soybeans inoculated with the yellow bacteria,
A swelling step of expanding the rice having a water content of 14 to 15% under reduced pressure under a pressure of 5 to 15 kg / cm ² ;
Soybean empire process of inoculating the steamed chilled soybeans to empire for 40 to 60 hours;
And a step of mixing and pulverizing the expanded expanded rice and the imperial soybean at a mass ratio of 75:25 to 85:15. The method according to claim 1,
The expansion process is a method for producing red pepper paste powder, characterized in that the moisture contained in the open-type autoclave containing 14-15% of the rice instantaneously discharge steam in a direct heating environment. The method according to claim 1,
The swelling process is a step of instantaneously depressurizing during the discharge process after the rice of 14 to 15% of the moisture content in the compressor of a high temperature and high pressure environment of temperature 300 ℃ ~ 400 ℃, pressure 5 ~ 15kg / cm ² A method of producing gochujang powder raw material, characterized in that. The method according to claim 1, wherein the salt is further added after the mixed grinding step of the kochujang powder raw material. Kochujang powder raw material prepared by the method of claim 1 to 4. Kochujang prepared by mixing red pepper powder, water, and starch syrup separately packed in the kochujang powder raw material of claim 5 and aging for 7 days to 10 days.

Images