KR20130005201A - Method for manufacturing barley hot pepper paste and the barley hot pepper paste manufactured thereby - Google Patents

Abstract

PURPOSE: A method of manufacturing barely red hot pepper paste is provided to remarkably improve the taste, nutrition, and consumer acceptability thereof by manufacturing barley grain syrup and adding arrowroot, Condonopsis lanceolata Trautv, bellflower, and mulberry leaves powder. CONSTITUTION: Malt water is produced by mixing malt powder and purified water with a weight ratio of 1:15-20. After immersing barley in water, removing the barley from the water, and straining the same, barley powder is manufactured by pulverizing. After the barley powder is mixed with the malt water and aged, the barley grain syrup is manufactured by heating. Arrowroot, bellflower, Condonopsis lanceolata Trautv, and mulberry leaves are pulverized and mixed to manufacture compound powder. Then, the compound powder and the barley grain syrup are mixed and aged to produce a barley grain syrup mixture. The barley grain syrup mixture and red pepper powder, fast-fermented soybean paste or fermented soybean powder, salt, and liquid plum concentrate are mixed with a weight ratio of 30-50:30-40:4-5:4-5:8-10 to produce a red hot pepper paste mixture. The red hot pepper paste mixture is aged for 5-7 months. [Reference numerals] (AA) Manufacturing malt water; (BB) Manufacturing barley powder; (CC) Manufacturing barley grain syrup : mixing the malt water and the barley powder; (DD) Manufacturing compound powder : pulverizing and mixing arrowroot, balloon flower, condonopsis lanceolata Trautv and mulberry leaves; (EE) Manufacturing barley grain syrup mixture : mixing the compound powder and the barley grain syrup; (FF) Manufacturing and aging red hot pepper paste mixture

Description

Method for manufacturing barley hot pepper paste and the barley hot pepper paste manufactured thereby

The present invention relates to a method of producing borigochiri and borgo chirosan prepared thereby.

Barley is a biennial plant with a monocotyledonous rice plant, and there are autumn barley sowing in autumn and spring barley sowing in spring. Barley has two types of barley, whose shells stick to the seeds even after maturation and are not separated, and rice barley, which peels well from the seeds after maturation. Barley is mild in nature, salty and nontoxic. In the Chinese book, Herb, it is written that barley has a good energy, makes guts even, stops diarrhea, and protects the five chapters.

In addition, barley contains a large amount of tocotrienol, which inhibits the synthesis of cholesterol, prevents heart disease and inhibits fat accumulation, prevents obesity, and contains a lot of calcium, fiber, and vitamin B groups, making the intestines stronger and large intestine. Prevents cancer and is particularly effective for constipation. It also contains a large amount of potassium, which helps maintain normal blood pressure and keeps the body's alkali in an optimal state.

On the other hand, gochujang is one of our favorite foods soaked with traditional doenjang and soy sauce at home. In modern times, Kochujang is produced and distributed as a commodity in the factory, and there are various kinds of gochujang, and raw materials of gochujang use starch, buckwheat flour, salt, red pepper powder and water. As starch, it is common to soak glutinous rice flour, non-glutinous rice flour, barley flour and flour.

This kochujang combines sweet taste of sugar produced by hydrolysis of starch, sweet taste of amino acid (아미노산) produced by hydrolysis of soybeans, spicy taste of red pepper powder, and salty taste of salt. The taste varies depending on the ratio and the conditions of the ripening process.

Recently, new raw material development, blending method and manufacturing method which are well matched with the raw material characteristics of traditional red pepper paste have been studied in various ways. The present inventors can significantly improve nutrition and palatability, soybean, bellflower, deodeok, mulberry leaf. By preparing a powdered red barley paste containing powder, a method of manufacturing red pepper paste rich in taste and nutrition and improved taste has been completed to complete the present invention.

Therefore, an object of the present invention is to provide a method of manufacturing the barley barley and the barley barley prepared thereby.

In the present invention, in order to achieve the above object, the present invention comprises the first step of producing malt by mixing malt powder and purified water; Immersing the barley, and then draining it to remove water and then grinding to prepare the barley powder; A third step of preparing the green barley syrup by mixing and ripening the barley powder with the malt water and then heating it; 4, bellflower, deodeok, mulberry leaf by grinding each of the powdered, and then mixed to prepare a mixed powder; A fifth step of preparing and mixing the barley crude syrup with the mixed powder and the barley crude syrup; And preparing a red pepper paste mixture by further mixing and stirring red pepper powder, Cheonggukjang or meju powder, sun salt, and plum concentrate to the chalbary syrup mixture, and then ripening for 5-7 months. Provide a method.

Preferably, the first step is characterized in that the malt powder and purified water by mixing in a weight ratio of 1: 15 to 20.

Also preferably, the second step may be prepared by mixing the malt and the barley powder in a weight ratio of 15 to 20: 1.

Also preferably, the fifth step may include mixing the mixed powder and the barley barberry in a weight ratio of 1: 2 to 4 and aging to prepare the barley barberry mixture.

Also preferably, when preparing the red pepper paste mixture of the sixth step, the mixture of green barley powder and red pepper powder, Cheonggukjang or meju powder, sun salt and plum concentrate are 30-50: 30-40: 4-5: 4-5: 8-10. It is characterized by mixing in the weight ratio of.

In addition, the present invention provides a barley pepper, characterized in that the production by the above method.

As described above, according to the present invention, the barley barley pepper is prepared by using the barley barley barberry and prepared by including the rich flavor and aroma is added to the rich flavor, and also produced by containing the powder, mulberry, bellflower, mulberry leaf powder And the rich taste is added, the taste and flavor is improved as a whole, there is an effect that can significantly improve the preference. In addition, 칡, deodeok, bellflower, mulberry leaves by heavy metal discharge effect, anticancer effect, immune enhancing effect, hypertension and other effects such as the effect of adding to the treatment and prevention of the disease can be added.

Figure 1 shows the manufacturing process of Chal barley pepper according to an embodiment of the present invention.

Hereinafter, the present invention will be described in detail.

In one aspect, the present invention, the first step of producing malt by mixing malt powder and purified water; Immersing the barley, and then draining it to remove water and then grinding to prepare the barley powder; A third step of preparing the green barley syrup by mixing and ripening the barley powder with the malt water and then heating it; 4, bellflower, deodeok, mulberry leaf by grinding each of the powdered, and then mixed to prepare a mixed powder; A fifth step of preparing and mixing the barley crude syrup with the mixed powder and the barley crude syrup; And preparing a red pepper paste mixture by further mixing and stirring red pepper powder, Cheonggukjang or meju powder, sun salt, and plum concentrate to the chalbary syrup mixture, and then ripening for 5-7 months. It is about a method.

In the present invention, the first step is to prepare the malt by mixing the malt powder and purified water, preferably to produce the malt by mixing the malt powder and purified water in a weight ratio of 1: 15 to 20. You can.

In addition, in the present invention, the second step is a step of preparing the barley powder by immersing and then removing the water and crushing the barley to prepare the barley powder.

In addition, in the present invention, the third step is to prepare the barley barberry, to prepare the barley barberry by mixing and ripening the barley powder in the malt water and then heating. At this time, preferably, the malt and the waxy barley powder are mixed at a weight ratio of 15 to 20: 1, and the weight ratio of the barley powder is suitable when preparing kochujang. This harmony can be achieved.

In addition, in the present invention, the fourth step is a step of preparing a mixed powder, pulverized, bellflower, deodeok, mulberry leaves by grinding each powder, and then prepared by mixing.

At this time, the 칡 is a deciduous tree of the deciduous tree belonging to the legume, it contains the 'polyphenol' component has the effect of releasing heavy metals from the human body, facilitates metabolism, strengthens weak stamina and also ages It has a protective effect. In addition, it contains a large amount of 'cathekin', which promotes the decomposition of acetaldehyde, which is a hangover, and is effective in relieving hangovers.It is rich in dietary fiber and saponin, which is effective in treating adult diseases, diabetes, hypertension, and atherosclerosis. In addition, the 'Digest' ingredient in the 칡 is excellent for osteoporosis prevention and treatment of osteoporosis, and the 'vegetable estrogen' ingredient is 30 times higher than soybean and 628 times higher than pomegranate, which is effective for women's menopausal symptoms. It is known to delay menopause and prevent osteoporosis. In addition, diarrhea, headache, stroke, neuralgia, early cold, indigestion, fatigue recovery is known to have a very good effect.

In addition, the bellflower has been used as a folk remedy for bronchitis and respiratory diseases since ancient times, the saponin of bellflower increases mucus secretion of the respiratory mucosa to get rid of phlegm, prevent colds, relieve sinusitis and improve respiratory diseases In addition to saponins, water, carbohydrates, calcium, phosphorus, iron, vitamins B and C, and fiber are not only effective for bronchitis, but also for diuretic, detoxification and relieving effects. It also has the effect of raising. In addition, it is known to strengthen blood vessels because it lowers cholesterol levels.

In addition, the deodeok is also called sasam and white ginseng, and contains saponin and inulin, and is widely used as a herbal medicine. It is rich in minerals such as calcium, phosphorus, and iron, and has good nutritional value such as protein, fat, carbohydrate, and vitamin B. Known as a calorie nutritional food. It is tonic, sputum sputum stops coughing and lowers cholesterol in the blood. It is hematopoietic and has the effect of increasing red blood cells and hemoglobin and reducing white blood cells. Deodeok has a strong effect on the lungs, spleen and kidneys. Eliminates waste heat, encourages disposal and benefits the kidneys and spleen. In addition, because it lowers blood pressure is good for hypertensive patients, anorexia constipation is effective.

In addition, the mulberry leaf has been used as a medicinal herb so that its efficacy is recorded in China and our traditional book, has been proven to prevent and treat adult diseases such as diabetes, hypertension, arteriosclerosis. In particular, mulberry leaves contain 20-40% protein. In particular, mulberry leaf protein is composed of 20 kinds of amino acids, including 3.3% of glutamine to help blood coagulation, 3% of alanine and aspartic acid (dry mulberry leaf) known to have a hangover effect, and blood of the cerebrovascular blood It contains 0.8% of tyrosine, 1.2% of serine, and glutathione known to prevent aging of cells, which are known to improve circulation, lower cholesterol and prevent dementia. In addition, mulberry leaves are rich in more than 50 kinds of minerals, including calcium and iron, and the representative ones are calcium, iron and potassium, which are 60 times more calcium than radish and 150 times more iron. Calcium strengthens bones and prevents osteoporosis. Iron is a major component of blood. Potassium prevents salt from entering the blood and prevents high blood pressure. The routine ingredient that strengthens capillaries is 17 times that of buckwheat and 10 times that of Gava. Rutin and Gabba are used to prevent strokes and to treat high blood pressure.

In one embodiment of the present invention, the powder is mixed in the same ratio, but the ratio may be adjusted according to the functionality of each material.

In addition, in the present invention, the fifth step is a step of preparing a mixture of green barley syrup, the step of preparing by mixing and ripening the mixed powder and the green barley syrup. At this time, the mixed powder and the waxy barley must be mixed in a weight ratio of 1: 2 to 4 so that the effect of each mixed powder cannot be seen, and if the amount of the mixed powder is large, the unique flavor of red pepper paste cannot be saved. It is preferable to prepare by mixing.

In addition, the sixth step in the present invention to prepare the red pepper paste mixture by further stirring and stirring the red pepper powder, Cheonggukjang or meju powder, sun-dried salt and plum concentrate to the mixture of the barley barley, and then aged for 5-7 months to prepare red pepper paste It's a step. At this time, the mixture of green barley powder, red pepper powder, Cheonggukjang or meju powder, sun salt and plum concentrate should be mixed in the weight ratio of 30-50: 30-40: 4-5: 4-5: 8-10. It can be properly adjusted, can be appropriately added sweetness by the plum concentrate, and due to the ripening effect by the Cheonggukjang or meju powder, it is possible to give a unique taste of red pepper paste. When using only Cheonggukjang powder, it contains more than 3 times more lecithin than meju powder, and contains more than 3 times more beneficial bacteria (10 billion per 10g) than meju powder. Fortified kochujang can be made.

As another aspect, the present invention relates to a rice wine barley which is produced by the above method.

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail with reference to examples. However, the present invention is not limited thereto.

First, malt powder was prepared by mixing 600 g of malt powder and 10 L of bottled water, and 600 g of barley was washed cleanly, soaked in bottled water for 30 minutes, and then drained from the barley to remove water, and then pulverized finely.

Next, the barley powder was added to the malt and fermented for 5 to 6 hours, and then heated to 3 to 5 hours with senbul, and then heated to low for 2 to 3 hours to prepare a crude syrup.

After preparing 50g each of, bellflower, deodeok, mulberry leaves, and powdered using a grinder.

The powder, bellflower powder, deodeok powder, and mulberry leaf powder were mixed to prepare a mixed powder, and then, the prepared crude syrup and the mixed powder were mixed at a ratio of 3: 1, and aged and fermented for 1 day. Here, red pepper powder 600g, Cheonggukjang powder 40g, meju powder 40g, sun-dried salt 100g and plum concentrate 200g were further added, mixed evenly, and aged for 6 months to prepare red pepper paste.

≪ Comparative Example 1 &

In this comparative example, but prepared by the method according to Example 1, Kochujang was prepared without adding powder, bellflower, deodeok and mulberry leaf powder.

<Experimental Example 1>

This experiment is for the sensory evaluation results of Kochujang prepared by Example 2, Comparative Examples 1 and 2. Ten-point scoring method was used.

(1 ------------------- 5 ------------------- 10)

Very good Very good

As a result of the experiment, as shown in the table, compared to the case of Comparative Example 1 2 related to the conventional kochujang, the kochujang prepared by Example 1, 칡, bellflower, bitter taste by the mulberry powder and umami taste by mulberry leaf powder, etc. In addition, the taste of each of these ingredients is added to the spicy taste of Gochujang, and the taste and flavor are improved, and the overall preference is significantly increased.

As described above, the chalcedony pepper prepared by the present invention comprises 칡, bellflower, deodeok, mulberry leaf powder, and prepared by including the chalbary syrup without adding artificial sweeteners such as starch syrup, taste, nutrition and palatability It can be improved, and it can be provided such a green barley pepper can be expected to be utilized as a healthy seasoning food that can be applied to a variety of cooking.

Claims (6)

A first step of preparing malt by mixing malt powder and purified water;
Immersing the barley, and then draining it to remove water and then grinding to prepare the barley powder;
A third step of preparing the green barley syrup by mixing and ripening the barley powder with the malt water and then heating it;
4, bellflower, deodeok, mulberry leaf by grinding each of the powdered, and then mixed to prepare a mixed powder;
A fifth step of preparing and mixing the barley crude syrup with the mixed powder and the barley crude syrup; And
Method 6 of preparing a red pepper paste mixture after the red pepper paste, Cheonggukjang or meju powder, sun-dried salt and plum concentrate by further mixing and stirring the red pepper paste mixture, and then aged for 5-7 months; . The method of claim 1,
The first step is a method of producing a barley pepper paste, characterized in that the malt powder and purified water by mixing in a weight ratio of 1: 15 to 20. The method of claim 1,
In the second step, the malt and the barley powder are prepared by mixing in a weight ratio of 15 to 20: 1. The method of claim 1,
The fifth step is a method of producing a barley pepper paste, characterized in that by mixing the mixed powder and the barley barberry in a weight ratio of 1: 2 to 4, to prepare a barley barberry mixture. The method of claim 1,
In the preparation of the red pepper paste mixture of step 6, the mixture of green barley powder and red pepper powder, Cheonggukjang or meju powder, sun salt and plum concentrate are mixed in a weight ratio of 30-50: 30-40: 4-5: 4-5: 8-10. Method of producing a barley pepper, characterized in that. Chal barley red pepper, which is prepared by the method of any one of claims 1 to 5.

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