KR20120044536A - Methods for manufacturing hot pepper paste using garlic - Google Patents

Methods for manufacturing hot pepper paste using garlic Download PDF

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KR20120044536A
KR20120044536A KR1020100105845A KR20100105845A KR20120044536A KR 20120044536 A KR20120044536 A KR 20120044536A KR 1020100105845 A KR1020100105845 A KR 1020100105845A KR 20100105845 A KR20100105845 A KR 20100105845A KR 20120044536 A KR20120044536 A KR 20120044536A
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garlic
parts
weight
powder
red pepper
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KR1020100105845A
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KR101241987B1 (en
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박영자
김은영
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박영자
김은영
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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
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
    • 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
    • A23L27/30—Artificial sweetening agents
    • A23L27/33—Artificial sweetening agents containing sugars or derivatives
    • A23L27/35—Starch hydrolysates
    • 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
    • A23V2250/00—Food ingredients
    • A23V2250/20—Natural extracts
    • A23V2250/21—Plant extracts
    • A23V2250/212—Garlic

Abstract

PURPOSE: A producing method of red pepper paste using garlic is provided to prevent the degeneration or the destruction of active ingredients in the garlic to offer excellent flavor of the garlic to the red pepper paste. CONSTITUTION: A producing method of red pepper paste using garlic comprises the following steps: mixing 100 parts of garlic by weight and 80-120 parts of sugar or grain syrup by weight, and fermenting the mixture for more than 6 months to obtain fermented garlic; grinding the fermented garlic; mixing 50-250 parts of ground garlic by weight, 50-150 parts of malt water by weight, 50-150 parts of cooked glutinous rice by weight, 150-250 parts of red pepper powder by weight, and 30-100 parts of salt by weight to obtain a first mixture; cooling the first mixture at 30-40 deg C, and adding 30-100 parts of fermented soybean powder by weight to obtain second mixture; and aging the second mixture.

Description

마늘고추장 제조방법{Methods for manufacturing hot pepper paste using garlic}Method for manufacturing hot pepper paste using garlic}

본 발명은 마늘고추장 제조방법에 관한 것으로, 구체적으로 마늘을 설탕 또는 조청과 발효하여 고추장 제조에 이용하는 마늘고추장 제조방법에 관한 것이다.The present invention relates to a garlic pepper paste manufacturing method, and specifically relates to a garlic pepper paste manufacturing method for fermenting garlic with sugar or syrup.

고추장은 예로부터 각 가정에서 담가서 직접 먹거나 여러 가지 음식을 조리하는데 첨가하는 우리나라 고유의 전통기호식품이다.Gochujang is a traditional symbol food of Korea, which is traditionally added to soaked in each family and eaten or cooked.

일반적으로 고추장의 원료로는 탄수화물(곡분), 메주가루, 고춧가루, 소금, 엿기름 등을 사용하여 왔지만, 최근에는 풍미 등을 개선하기 위하여 여러 가지 재료를 첨가하는 등의 시도가 이루어지고 있다.Generally, carbohydrate (grain flour), meju powder, red pepper powder, salt, malt, etc. have been used as raw materials of red pepper paste, but in recent years, attempts have been made to add various materials to improve flavor.

고추장의 맛은 곡분이 엿기름에 의해 가수분해되어 생성된 당의 맛, 콩이 가수분해되어 생성된 구수한 맛, 고춧가루의 매운맛, 소금의 짠맛 등이 어우러져 나타나는데, 곡분의 종류, 발효균주, 발효조건, 발효기간 등에 따라 그 맛이 다르게 나타나며, 이 외에도 첨가하는 재료에 따라 맛이 달라지기도 한다.The taste of gochujang comes from the taste of sugar produced by hydrolysis of wheat flour with malt, sweet taste produced by hydrolysis of soybean, spicy taste of red pepper powder, salty salt, and so on. The taste is different depending on the period, etc. In addition, the taste may vary depending on the ingredients added.

근래에 들어 고추장에 여러 가지 첨가물을 적용하여 고추장의 맛, 영양성분 등을 개선하고 기능성이 뛰어난 고추장을 개발하기 위한 노력이 이루어지고 있다.Recently, various kinds of additives have been applied to kochujang to improve the taste, nutritional ingredients, and so on of kochujang.

대한민국 등록특허 제10-0462332호에는 산사자추출물, 키토산, 홍국분말, 실크펩타이드 등을 첨가하여 맛, 향 등의 관능적 특성을 손상시키지 않으면서 섭취 시 혈압상승을 억제할 수 있는 고추장이 개시되어 있고, 대한민국 등록특허 제10-0381543호에는 건조한 사과와 설탕에 조린 사과를 혼합하여 제조한 고추장의 제조방법이 개시되어 있어 사과의 맛과 질감을 살리고 소스 등의 기호식품으로도 사용할 수 있도록 하였으며, 대한민국 등록특허 제10-0420295호에는 설탕 절임 매실, 매실 홍장아찌, 염장 참소엽, 매실 엑기스 등을 고추장과 혼합하여 제조한 매실 고추장의 제조방법이 개시되어 있어 고추장에 기능성을 부여하거나 맛과 향미 등을 개선하려고 하였다.Korean Patent Registration No. 10-0462332 discloses red pepper paste that can suppress blood pressure rise when ingested without impairing the sensory characteristics such as taste, flavor by adding mountain lion extract, chitosan, red yeast powder, silk peptide, etc. Republic of Korea Patent No. 10-0381543 discloses a method of manufacturing red pepper paste prepared by mixing dried apples and apples stewed in sugar, so that the taste and texture of the apples can be utilized and can be used as a favorite food such as sauce, and registered in Korea Patent No. 10-0420295 discloses a method for producing plum kochujang prepared by mixing pickled plum, plum red pickled plum, salted red lobster, and plum extract with kochujang, to impart functionality to kochujang or to improve taste and flavor. I was going to.

본 발명의 마늘고추장 또한 이러한 고추장의 기능성, 풍미 등을 개선하기 위한 것으로, 마늘의 각종 유익한 성분들이 포함되도록 하고 맛과 향을 높이고자 한 것이다.Garlic pepper paste of the present invention is also intended to improve the functionality, flavor, and the like of gochujang, to include various beneficial ingredients of garlic and to improve the taste and aroma.

마늘에는 비타민 C 및 다양한 비타민 B가 포함되어 있으며, 칼슘, 칼륨, 철, 마그네슘 등의 각종 무기물이 포함되어 있어, 영양분의 섭취를 위해서도 훌륭할 뿐만 아니라 최근에는 항암효과를 포함한 각종 질병에 대한 우수한 예방 효과 등이 알려져 있어 상당히 유익한 재료라고 할 수 있다.Garlic contains vitamin C and various vitamin B, and contains various minerals such as calcium, potassium, iron, magnesium, etc., which is not only good for nutrient intake, but also excellent prevention against various diseases including anti-cancer effects recently. The effect is known and it can be said to be a very advantageous material.

기존에 마늘을 이용하여 여러 가지 가공식품들이 제공되어 왔지만, 이들 대부분의 가공과정 중에 마늘을 열탕하는 과정이 포함되어 있어, 마늘의 유효성분이 변성되고 따라서 마늘 그대로를 섭취하였을 때에 비해 마늘이 갖는 여러 가지 효능을 나타내기 어려웠다.
In the past, various processed foods have been provided using garlic, but most of these processes include boiling the garlic, so that the active ingredients of garlic are denatured, and thus the garlic has a variety of effects. It was difficult to show efficacy.

이에 본 발명자들은 마늘을 이용하여 고추장을 제조하는데 있어서, 마늘의 유효성분들이 그대로 잘 포함되어 있고 풍미가 뛰어난 고추장을 제조하기 위해 예의 연구 노력한 결과, 마늘을 분쇄하지 않고 그대로 설탕 또는 조청과 혼합하여 6개월 이상 발효하고, 이를 갈아서 찰밥, 고춧가루, 엿기름물, 소금, 메주가루와 혼합하여 고추장을 제조할 경우, 풍미가 뛰어나고 마늘의 유효성분이 파괴되지 않은 채 그대로 포함되어 있는 고추장을 제조할 수 있음을 확인하고 본 발명을 완성하게 되었다.
Thus, the present inventors, in the manufacture of red pepper paste using garlic, as a result of diligent research to prepare the red pepper paste which contains the active ingredients of garlic as well and excellent flavor, garlic is mixed with sugar or crude syrup without grinding. When fermented for more than a month and ground and mixed with glutinous rice, red pepper powder, malt, salt and meju powder to make red pepper paste, it is confirmed that it is possible to produce red pepper paste which is excellent in flavor and contains the active ingredient of garlic without being destroyed. This invention was completed.

따라서 본 발명의 주된 목적은 마늘의 유효성분이 변성 및 파괴되지 않은 채 그대로 포함되어 있고 풍미가 뛰어난 마늘고추장의 제조방법을 제공하는데 있다.
Therefore, the main object of the present invention is to provide a method for producing garlic pepper paste, which contains the active ingredient of garlic as it is without modification and destruction.

본 발명에 따르면, 본 발명은 마늘 100중량부에 80 내지 120중량부의 설탕 또는 조청을 혼합하고 6개월 이상 발효하여 마늘발효물을 제조하는 단계; 상기 마늘발효물을 갈아 마늘분쇄물을 제조하는 단계; 상기 마늘분쇄물, 엿기름물, 찰밥을 혼합 및 가열하여 죽을 제조한 다음, 식기 전에 고춧가루 및 소금을 혼합하여 제1재료를 제조하는 단계; 상기 제1재료를 30 내지 40℃로 식힌 다음 메주가루를 첨가 및 혼합하여 제2재료를 제조하는 단계; 상기 제2재료를 숙성시키는 단계를 포함하는 마늘고추장 제조방법을 제공한다.According to the present invention, the present invention comprises the steps of mixing 80 to 120 parts by weight of sugar or crude syrup to 100 parts of garlic and fermenting for 6 months or more to prepare a garlic fermented product; Grinding the garlic fermented product to prepare a garlic powder; Preparing a porridge by mixing and heating the garlic powder, malt, and glutinous rice, and then mixing red pepper powder and salt before preparing the first material; Cooling the first material to 30 to 40 ° C., and then adding and mixing meju powder to prepare a second material; It provides a garlic pepper paste manufacturing method comprising the step of aging the second material.

마늘은 우리나라 대표적인 음식에는 빠지지 않고 들어가는 음식재료로, 비록 독특한 냄새와 맛 때문에 꺼려하는 사람도 있지만 여러 가지 유효성분이 다량 함유되어 있어 건강에 매우 유익하다.Garlic is a food ingredient that does not fall into the representative food of Korea, although it is reluctant because of its unique smell and taste, it is very beneficial for health because it contains a large amount of various active ingredients.

본 발명은 이러한 마늘을 고추장에 적용한 것으로, 마늘을 설탕 또는 조청과 함께 발효하여 마늘의 풍미를 배가 시키고, 마늘의 유효성분이 파괴되지 않은 채 고추장과 함께 잘 어우러지도록 한 것이다.The present invention is applied to the garlic gochujang, the garlic is fermented with sugar or syrup to double the flavor of the garlic, so that the active ingredient of garlic is well combined with gochujang.

마늘은 밭마늘을 사용하는 것이 바람직한데, 이는 중금속 문제를 피하기 위한 것으로 밭마늘이 논마늘에 비해 중금속으로 오염될 확률이 적기 때문이다.Garlic is preferably used with garlic, because it is less likely to be contaminated with heavy metals than non-garlic.

마늘과 설탕 또는 조청을 혼합할 때에는 마늘 100 중량부를 기준으로 하였을 때 설탕 또는 조청이 80 내지 120중량부가 되도록 하는 것이 바람직하다.When mixing garlic and sugar or crude syrup, it is preferable that sugar or crude syrup is 80 to 120 parts by weight based on 100 parts by weight of garlic.

마늘에 비해 설탕이나 조청의 비율이 상기 범위보다 낮을 경우 이들의 혼합물이 외부 미생물에 의해 부패될 수 있으며, 높을 경우 발효물의 당도가 불필요하게 높아질 수 있기 때문에 혼합 비율을 상기와 같이 하는 것이 좋다.When the ratio of sugar or crude syrup to garlic is lower than the above range, a mixture thereof may be decayed by external microorganisms, and when it is high, sugar content of fermentation may be unnecessarily high, so the mixing ratio is preferably as described above.

마늘과 설탕 또는 조청의 혼합물 발효는 상온에서 6개월 이상 실시하는 것이 바람직하다. 이는 발효를 충분히 할 경우 이후 제조한 고추장의 기어오르는 현상이 없어지기 때문이고, 3년 이상 장시간 발효한 것은 마늘의 발효과정이 충분히 종료되어 끓이지 않고 그대로 갈아 섞어도 고추장의 맛이 좋아지고, 고추장의 이상발효가 발생하지 않는다. 이와 같이 3년 이상 발효하는 것이 보다 바람직하지만, 6개월 정도만 발효하여도 본 발명의 목적을 충분히 달성할 수 있으며, 이때에는 마늘발효물을 분쇄한 다음 살짝 끓여서 사용하는 것이 좋다. 또한, 3년 이상 오랜 기간 발효하게 되면 상기와 같은 효과가 있으나, 너무 오랜 기간 발효하는 것은 시간상 비효율적이기 때문에 6개월에서 길게는 5년 정도로 하는 것이 좋다.Fermentation of garlic and sugar or crude syrup is preferably carried out at room temperature for at least 6 months. This is because if the fermentation is enough, the rising phenomenon of the prepared kochujang disappears, and the fermentation for more than 3 years is the end of the fermentation process of garlic is enough, even if you grind it without boiling it, the taste of kochujang is improved. Abnormal fermentation does not occur. It is more preferable to ferment for 3 years or more as described above, but the fermentation of only about 6 months can fully achieve the object of the present invention, and at this time, the garlic fermented product is pulverized and then boiled. In addition, if the fermentation for a long period of three years or more has the same effect as above, but fermentation for too long period of time is inefficient in time because it is good to set it to about 6 years to 5 years.

발효한 마늘은 그대로 고추장 제조에 사용할 수 있으나, 제조된 고추장에 발효된 마늘의 성분이 골고루 혼합되고, 마늘에 포함되어있는 성분들이 노출되어 고추장과 함께 어우러져 발효될 수 있도록, 믹서기 등을 이용하여 갈아서 고추장 제조에 사용하는 것이 바람직하다.The fermented garlic can be used for the manufacture of red pepper paste as it is, but the ingredients of the fermented garlic are mixed evenly, and the ingredients contained in the garlic are exposed and mixed with the red pepper paste to be fermented. Preference is given to using kochujang.

또한, 다른 고추장의 재료들과 혼합하여 고추장을 제조하기 전에 마늘분쇄물을 잠깐 끓여주는 것이 좋은데, 이는 제1재료를 제조하는 단계에서 가열하여 죽을 만드는 과정에 분쇄한 마늘을 첨가하는 방법으로 달성할 수 있다.In addition, it is advisable to boil the garlic powder briefly before mixing it with other Kochujang ingredients to make Kochujang, which is achieved by adding crushed garlic to the process of making porridge by heating during the preparation of the first ingredient. Can be.

고추장을 제조할 때에는 일반적으로 보릿가루, 밀가루, 쌀가루 등을 녹말로 사용하는데, 그 중에서도 찹쌀로 밥을 지어 사용하면 고추장의 맛이 뛰어나다.When preparing gochujang, barley flour, flour, and rice flour are generally used as starch. Among them, glutinous rice has excellent taste of gochujang.

찰밥을 지은 다음 찰밥과 엿기름물, 상기 마늘분쇄물을 혼합 및 가열하여 죽(엿기름찹쌀마늘죽)으로 만들고, 여기에 고춧가루 및 소금을 혼합할 때에는 죽이 뜨거울 때 고춧가루와 소금을 혼합하는 것이 좋다. 식기 전 비교적 높은 온도에서 이들을 혼합하게 되면 고춧가루 등에 존재할 수 있는 잡균에 대한 멸균효과를 이룰 수 있기 때문이다.After making the glutinous rice, the malt and malt, and the garlic powder are mixed and heated to make porridge (malt malt glutinous rice gruel), and when mixing red pepper powder and salt, it is good to mix the red pepper powder and salt when the porridge is hot. This is because mixing them at a relatively high temperature before the dish can achieve sterilization effect against various germs that may be present in the red pepper powder.

상기 엿기름물은 체에 받쳐 앙금까지 졸여둔 엿기름물을 사용하는 것이 좋은데, 이는 엿기름 앙금은 단맛을 더욱 좋게 하여 고추장의 맛을 향상시킬 수 있기 때문이다. 일반적으로 식혜를 만들 때에는 앙금을 제거한 엿기름물을 사용한다. 이는 앙금으로 인해 식혜가 혼탁해지기 때문인데, 본 발명에서는 고추장의 제조를 위한 것이기 때문에 앙금을 제거하지 않고 그대로 끓여서 사용하는 것이 좋다.The malt water is preferably used malt water boiled up to the sediment to support the sieve, because the malt sediment can improve the sweet taste to improve the taste of red pepper paste. In general, when making Sikhye, the malt is used to remove sediment. This is because Sikhye becomes turbid due to sediment, in the present invention, because it is for the manufacture of gochujang, it is better to boil as it is without removing the sediment.

찰밥과 엿기름물, 마늘분쇄물, 고춧가루 및 소금이 혼합된 제1재료를 충분히 식힌 다음 여기에 메주가루를 첨가하는 것이 좋다. 고추장은 메주가루에 존재하는 발효균의 발효정도에 따라 맛이 결정된다고 할 정도로 발효균의 작용이 중요하다. 따라서 이러한 발효균이 잘 생장할 수 있도록 하는 것이 중요한데, 제1재료가 식지 않은 상태에서 메주가루를 혼합하게 되면 발효균이 높은 온도 때문에 사멸할 수 있어, 40℃ 이하의 체온과 비슷한 정도의 온도까지 충분히 식힌 다음 메주가루를 혼합하는 것이 필요하다.It is good to cool the first ingredient mixed with glutinous rice, malt, garlic powder, red pepper powder and salt, and then add meju powder. Kochujang is so important that the taste is determined by the degree of fermentation of fermented bacteria present in meju flour. Therefore, it is important to allow these fermentation bacteria to grow well. If the meju powder is mixed without the first material being cooled, the fermentation bacteria may die due to the high temperature. It is then necessary to mix the meju powder.

이때 메주가루로는 고추장용 메주가루를 사용하는 것이 바람직하다.At this time, it is preferable to use meju powder for red pepper paste as meju powder.

제1재료에 메주가루를 혼합하여 제조한 제2재료를 적당한 용기에 담고 충분히 숙성시키면 포도의 풍미가 함유된 고추장을 제조할 수 있다. 숙성은 3주 정도 실시하는 것이 적당하며, 경우에 따라서는 제조 후 바로 섭취할 수 있다.When the second material prepared by mixing the meju powder with the first material is put in a suitable container and fully aged, a red pepper paste containing grape flavor can be prepared. Aging is appropriate for about three weeks, in some cases can be taken immediately after manufacture.

본 발명의 마늘고추장 제조방법에 있어서, 상기 제1재료를 제조하는 단계의 마늘분쇄물은 50 내지 250중량부, 엿기름물은 50 내지 150중량부, 찰밥은 50 내지 150중량부, 고춧가루는 150 내지 250중량부 및 소금은 30 내지 100중량부이고, 제2재료를 제조하는 단계의 메주가루는 30 내지 100중량부인 것이 바람직하다.In the method of preparing garlic pepper paste of the present invention, the garlic powder in the step of preparing the first material is 50 to 250 parts by weight, malt is 50 to 150 parts by weight, rice is 50 to 150 parts by weight, red pepper powder is 150 to 250 parts by weight and salt is 30 to 100 parts by weight, meju powder in the step of preparing the second material is preferably 30 to 100 parts by weight.

더욱 바람직하게는 마늘분쇄물은 100중량부, 엿기름물은 100중량부, 찰밥은 100중량부, 고춧가루는 200중량부, 소금은 50중량부, 메주가루는 50중량부인 것이 좋다.More preferably, 100 parts by weight of garlic powder, 100 parts by weight of malt, 100 parts by weight of rice, 200 parts by weight of red pepper powder, 50 parts by weight of salt, and 50 parts by weight of meju powder.

이때 마늘분쇄물의 첨가량은 제조된 고추장의 기호도를 가장 높일 수 있는 첨가량으로 상기 범위보다 많은 양의 마늘분쇄물을 사용할 경우 마늘의 향을 늘릴 수는 있으나 기호도가 떨어지고, 적은 양을 사용할 경우 마늘 특유의 향을 느끼지 못하게 된다. 엿기름물, 찰밥, 고춧가루, 소금 및 메주가루의 첨가량 또한, 본 발명의 마늘고추장을 제조하는데 있어서 마늘분쇄물과 어우러져 가장 높은 풍미를 나타내기 위한 첨가량으로, 상기 첨가량에 따라 마늘고추장을 제조하는 것이 바람직하다.At this time, the amount of garlic crushed is the amount that can increase the preference of the prepared kochujang. If the amount of garlic crushed is used more than the above range, the flavor of garlic can be increased, but the taste is lowered. You will not feel the scent. Addition amount of malt water, glutinous rice, red pepper powder, salt and meju powder In addition, in order to produce garlic pepper paste of the present invention, it is preferable to prepare garlic pepper paste according to the amount of additives in order to show the highest flavor with garlic powder. Do.

본 발명의 또 다른 양태에 따르면, 본 발명은 상기 방법으로 제조된 포도고추장을 제공한다.
According to another aspect of the present invention, the present invention provides a red pepper paste prepared by the above method.

이상 설명한 바와 같이, 본 발명에 따르면 마늘의 유효성분이 변성 및 파괴되지 않은 채 그대로 포함되어 있고 풍미가 뛰어난 마늘고추장을 제조할 수 있다.As described above, according to the present invention, the active ingredient of garlic is contained without being denatured and destroyed, and the garlic pepper paste having excellent flavor can be prepared.

본 발명의 마늘고추장은 풍미가 뛰어날 뿐만 아니라 3 ~ 4주 정도만 숙성시켜도 충분히 발효되어 바로 먹을 수 있다는 장점이 있고, 특히 찌개용이나 초고추장용으로 사용하면 그 맛이 더욱 뛰어나다.
Garlic pepper paste of the present invention is not only excellent in flavor but also has the advantage of being fermented enough to be eaten right away by ripening only about 3 to 4 weeks, especially when used for stew or ultra red pepper paste, the taste is more excellent.

도 1은 본 발명의 마늘고추장 제조방법에 따른 일실시예의 블럭도이다.Figure 1 is a block diagram of one embodiment according to the garlic pepper paste manufacturing method of the present invention.

이하, 실시예를 통하여 본 발명을 더욱 상세히 설명하기로 한다. 이들 실시예는 단지 본 발명을 예시하기 위한 것이므로, 본 발명의 범위가 이들 실시예에 의해 제한되는 것으로 해석되지는 않는다.
Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are only for illustrating the present invention, and the scope of the present invention is not to be construed as being limited by these examples.

실시예 1. 마늘고추장 제조Example 1 Garlic Pepper Preparation

1-1. 마늘 발효1-1. Garlic fermentation

마늘을 동일한 중량의 설탕 또는 조청과 혼합하여 용기에 담고 6개월 내지 3년 이상 발효시켰다.Garlic was mixed with sugar or syrup of the same weight in a container and fermented for 6 months to 3 years or more.

1-2. 마늘고추장 제조1-2. Garlic pepper paste manufacturing

엿기름 1㎏을 물 5ℓ에 걸러 엿기름물을 만들고, 이것을 흰 엿기름앙금까지 끓여 졸였다.1 kg of malt was filtered through 5 L of water to make malt, which was boiled until boiled with white malt.

찹쌀 1㎏으로 밥을 짓고, 이를 끓여 졸인 엿기름물 1㎏과 함께 끓여 걸쭉하게 만든 다음, 상기 1-1의 발효한 마늘 1 ~ 2㎏을 믹서기를 이용하여 곱게 갈아 첨가하고 함께 끓였다(엿기름찹쌀마늘죽).Rice was cooked with 1kg of glutinous rice, boiled and boiled with 1kg of boiled malt and made thickened. Then, 1 ~ 2kg of fermented garlic of 1-1 was finely ground using a blender and boiled together. bamboo).

이것이 식기 전에 고춧가루 2㎏과 소금 1㎏을 넣고 잘 섞어주었다.2kg of red pepper powder and 1kg of salt were mixed well before it was cooked.

이어 30 ~ 40℃ 정도로 식었을 때 고추장용 메주가루 800g을 섞고 항아리에 담아 3 ~ 4주간 발효 숙성시켰다.Then, when cooled to 30 ~ 40 ℃ 800g mixed with red pepper paste meju powder and put in a jar fermentation for 3 to 4 weeks.

Claims (3)

마늘 100중량부에 80 내지 120중량부의 설탕 또는 조청을 혼합하고 6개월 이상 발효하여 마늘발효물을 제조하는 단계;
상기 마늘발효물을 갈아 마늘분쇄물을 제조하는 단계;
상기 마늘분쇄물, 엿기름물, 찰밥을 혼합 및 가열하여 죽을 제조한 다음, 식기 전에 고춧가루 및 소금을 혼합하여 제1재료를 제조하는 단계;
상기 제1재료를 30 내지 40℃로 식힌 다음 메주가루를 첨가 및 혼합하여 제2재료를 제조하는 단계;
상기 제2재료를 숙성시키는 단계를 포함하는 마늘고추장 제조방법.Mixing 80 to 120 parts by weight of sugar or crude syrup to 100 parts of garlic and fermenting for 6 months or more to prepare a garlic fermented product;
Grinding the garlic fermented product to prepare a garlic powder;
Preparing a porridge by mixing and heating the garlic powder, malt, and glutinous rice, and then mixing red pepper powder and salt before preparing the first material;
Cooling the first material to 30 to 40 ° C., and then adding and mixing meju powder to prepare a second material;
Garlic pepper paste manufacturing method comprising the step of aging the second material. 제 1항에 있어서, 상기 제1재료를 제조하는 단계의 마늘분쇄물은 50 내지 250중량부, 엿기름물은 50 내지 150중량부, 찰밥은 50 내지 150중량부, 고춧가루는 150 내지 250중량부 및 소금은 30 내지 100중량부이고, 제2재료를 제조하는 단계의 메주가루는 30 내지 100중량부인 것을 특징으로 하는 오가피열매 고추장 제조방법.The method of claim 1, wherein the garlic powder in the step of preparing the first material is 50 to 250 parts by weight, malt is 50 to 150 parts by weight, waxy rice is 50 to 150 parts by weight, pepper powder is 150 to 250 parts by weight and Salt is 30 to 100 parts by weight, and the meju powder in the step of preparing the second material is a method for producing the organza red pepper paste, characterized in that 30 to 100 parts by weight. 제 1항 내지 제 2항 중 어느 한 항의 방법으로 제조된 포도고추장.Grape red pepper prepared by the method of any one of claims 1 to 2.
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KR101509930B1 (en) * 2013-09-30 2015-04-08 김종숙 red pepper paste manufacturing method utilizing garlic stems fermented liquor
KR101510951B1 (en) * 2013-10-14 2015-04-09 김영미 Manufacturing mwthod for hot pepper paste

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KR101884317B1 (en) 2016-11-30 2018-08-01 주식회사 덕화푸드 A method of preparing korean hot pepper garlic paste with spawn of pollack and korean hot pepper paste prepared therefrom

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KR100279706B1 (en) * 1998-07-30 2001-06-01 박정이 Method of manufacturing red pepper paste using onion and garlic
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* Cited by examiner, † Cited by third party
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KR101509930B1 (en) * 2013-09-30 2015-04-08 김종숙 red pepper paste manufacturing method utilizing garlic stems fermented liquor
KR101510951B1 (en) * 2013-10-14 2015-04-09 김영미 Manufacturing mwthod for hot pepper paste

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