KR20140015614A - Using a natural method of producing high quality red pepper paste - Google Patents

Abstract

The present invention relates to a production method of high quality red pepper paste using natural ingredients, the production method comprising the following steps: (a) drying and crushing the bark of birch trees; (b) mixing the obtained birch tree bark powder with purified water before fermenting; (c) mixing the fermented mixture with purified water before extracting and filtering; (d) drying and crushing Phellinus linteus; (e) mixing the ingredient from the step (d) with purified water before extracting and filtering to obtain an extract; (f) mixing the ingredients from the step (c) and the step (e); (g) preparing dried unhulled barley; (h) inserting the unhulled barley from the step (g) into a mixed extract of the step (f) for soaking; (i) germinating the unhulled barley from the step (h); (j) cooling the extract from the step (f) and dipping the unhulled barley from the step (i); (k) germinating the unhulled barley from the step (j); (l) adjusting the temperature of the extract from the step (f) and dipping the unhulled barley from the step (k); (m) germinating the unhulled barley from the step (l); (n) drying the germinated unhulled barley from the step (m); (o) fermenting the unhulled barley from the step (n); (p) drying and crushing the unhulled barley from the step (o); (q) preparing the extract from the step (e); (r) mixing the extract from the step (q) with mal powder from the step (p) before filtering to obtain malt water; (s) adding glutinous rice powder to the malt water from the step (r) for fermenting; (t) boiling the ingredients from the step (s); (u) boiling the ingredients from the step (t) with starch syrup and salt, and cooling the mixture; (v) mixing 500-1,000 g soybean powder per 1 L of the ingredients from the step (u); and (w) adding red pepper powder to the ingredients from the step (v) before inserting and aging the same in a container.

Description

 Using a natural method of producing high quality red pepper paste}

The present invention relates to a method for producing high quality kochujang using natural products.

Gochujang is our unique fermented food along with soy sauce and soybean paste. It is a complex seasoning and a favorite food that combines the sweetness produced by the hydrolysis of carbohydrates, the rich taste of soy protein amino acids, the spicy taste of red pepper, and the salty salt.

In the late 1700s, Sunchang Gochujang and Cheonan Gochujang were introduced as one of Paldo's specialties. In the monthly farmhouse (1861), gochujang was called 'Burnchojang'. Jeungbo Forest Economy (1765) said, “Take three flavors of horse-dried horse bean powder, three hops of red pepper powder and glutinous rice flour, and soak it with good soy sauce (traditional soy sauce). Let's ripen in ”so that you can eat soybean paste that is similar to now.

The raw materials of the traditional Kochujang are buckwheat flour, red pepper powder, grain powder and salt. Knead glutinous rice flour, steam it, mix it with mew flour, and when it is saccharified and diluted, mix red pepper powder and season it with salt. Depending on the province, instead of glutinous rice, they were made with non-glutinous rice, wheat and barley.

Usually, soy sauce is soaked in March to April before it gets hot. It is divided into glutinous red pepper paste, flour red pepper paste, borigo pepper paste, and sweet potato paste paste according to the type of grains soaked.

Once upon a time, two or three red pepper pastes were soaked in a house and used according to food. Among them, glutinous red pepper paste was considered the most precious, and it was used when making red pepper paste or to make the color fine.

Gochujang has many uses. Like miso, it tastes like tofu soup or red pepper paste stew, and is used as seasoning for raw vegetables, vegetables, stewed foods, and grilled foods. Stir-fried and eaten with cold or ssamjang, and make red pepper paste that is marinated with sashimi or sashimi, or seasoned red pepper paste of bibimbap and bibimbuk.

In Gyeongsang-do and Jeolla-do, there is a malted pepper paste that has been seasoned with red pepper powder mixed with red pepper powder without salt. Glutinous red pepper paste, which is one of the best because of its luster and smoothness, was dipped in glutinous rice.

Malt is used to make beer, whiskey or starch syrup. Malt has strong glycosylase or protease power. There are long malt and short malt, and the former is 1.5 ~ 2.0 times the length of kernels and is for starch syrup or whiskey, and the latter is for beer only 3/4 ~ 4/5. The raw materials are sorted and thoroughly washed and soaked. The soaking is done for 3 ~ 4 days a day in summer and 1 ~ 2 days in winter, and 1 ~ 2 days for winter. Water quality is better than soft water. The barley (about 45% moisture) is immersed and drained and covered with a thickness of 11-15cm in a place with little fluctuations in temperature of 10-15 ℃, and the surface is inverted every 7-8 hours. Infant comes out Since heat may be generated during this period, the temperature may be lowered by thinning the thickness while supplying moisture. And when the infant is 1.5 ~ 2.0 times the length of the malt germination process is finished. This is called malt. Eventually dry to prevent decay, but avoid as much as possible the loss of enzymatic power.

   There is no method for producing oysters using malt related to the present invention, and similar prior arts include patent application 10-2001-0044491 (manufacturing method of functional pear paste).

Kochujang, an essential traditional food of Koreans, is an important seasoning for cooking Korean food, but it is a high-salt food ingredient because it is prepared by adding a large amount of salt due to the weakening of the kochujang. In addition, as the fermentation odor, decay odor or storage period elapses during ripening, the taste becomes deteriorated, and a white film is formed to deteriorate. The problem to be solved by the present invention is to reduce the salinity of kochujang and to reduce the generation of decaying odor generated during aging and drying, to improve the flavor and to enhance the shelf life to solve the problems of the existing kochujang.

The present invention relates to a method for producing high-quality red pepper paste using natural products, comprising the steps of: (a) drying the birch bark to within 5% of water content and pulverizing to a size of 100 μm to 150 μm; (b) mixing the pulverized birch bark powder of step (a): purified water in a weight ratio of 1: 1 and fermenting at a temperature of 28 ° C to 36 ° C for 3 days; (c) mixing the fermented material of step (b): purified water in a weight ratio of 1: 5, extracting at a temperature of 85 ° C to 95 ° C for 2 hours, and then filtering to prepare an extract; (d) drying the mushrooms within 5% of water content and pulverizing them to a size of 20 μm to 50 μm; (e) mixing the material of step (d): purified water in a weight ratio of 1: 5, extracting at a temperature of 85 ° C to 95 ° C for 3 hours, and then filtering to prepare an extract; (f) mixing the material of step (c) and the material of step (e) in a weight ratio of 1: 5 to 1:30; (g) preparing dried barley; (h) immersing the mixed barley of step (f) in step (g) for 5 hours to 12 hours; (i) extracting the outer barley of the step (h) and putting it in a germination container and germinating for 24 hours at 22 ℃ to 28 ℃; (j) cooling the extract of step (f) to a temperature of 5 ° C. to 10 ° C., immersing the outer barley of step (i) for 1 hour to 3 hours, and then scooping it out to put in a germination container; (k) germinating the barley of step (j) for 24 hours at a temperature of 7 ° C. to 15 ° C .; (l) adjusting the extract of step (f) to a temperature of 20 ° C. to 30 ° C., and then immersing the outer barley of step (k) for 1 hour to 3 hours, then picking it up and placing it in a germination container; (m) germinating the outer barley of step (l) at a temperature of 22 ° C. to 28 ° C. for 24 hours; (n) drying the germinated outer barley of step (m) at a water content of 5% to 10%; (o) fermenting the covered barley of step (n) at 30 ° C. to 38 ° C. for 24 hours; (p) grinding the malt by drying the barley of step (o) to within 5% of water content; (q) preparing the extract of step (e) at a temperature of 33 ° C. to 40 ° C .; (r) mixing the malt powder of the step (p) with a weight ratio of 5: 1 to 20: 1 to the extract of step (q) and soaked for 3 to 6 hours to prepare malt by filtering; (s) mixing the glutinous rice flour in the malt water of step (r) at a weight ratio of 5: 1 to 15: 1 and cutting for 10 hours to 24 hours at a temperature of 50 ° C to 80 ° C; (t) boiling the material of step (s) for 1 hour to 2 hours at a temperature of 90 ℃ to 100 ℃; (u) 100 g to 500 g of starch syrup and 50 g to 300 g of salt per 1 liter of the material of step (t) are added and boiled at a temperature of 90 ° C. to 100 ° C. for 1 hour to 3 hours and then cooled to a temperature of 10 ° C. to 25 ° C. step; (v) adding 500 g to 1000 g of meju powder per liter of the material of step (u) and mixing the mixture to mature for 1 to 5 hours; (w) adding red pepper powder 700g to 1000g to the material of step (v), mixing the mixture, and then adding the red pepper powder to a container to mature for 1 month to 3 months; (x) comprises the step of commercializing the gochujang finished aging.

Kochujang prepared according to the manufacturing method of the present invention has no fermentation odor and decay odor generated during aging, taste and aroma is improved, and the salinity is low, which can reduce the intake of sodium that causes adult diseases, compared to general kochujang. Significant delay in the generation of white film generated after the storage period is enhanced, which improves shelf life and improves nutrients, thus improving product quality.

In order to achieve the above technical problem, the present invention relates to a method for producing a high-quality red pepper paste using a natural product, (a) drying the birch bark within 5% of water content, and pulverized to a size of 100㎛ ~ 150㎛ step ; (b) mixing the pulverized birch bark powder of step (a): purified water in a weight ratio of 1: 1 and fermenting at a temperature of 28 ° C to 36 ° C for 3 days; (c) mixing the fermented material of step (b): purified water in a weight ratio of 1: 5, extracting at a temperature of 85 ° C to 95 ° C for 2 hours, and then filtering to prepare an extract; (d) drying the mushrooms within 5% of water content and pulverizing them to a size of 20 μm to 50 μm; (e) mixing the material of step (d): purified water in a weight ratio of 1: 5, extracting at a temperature of 85 ° C to 95 ° C for 3 hours, and then filtering to prepare an extract; (f) mixing the material of step (c) and the material of step (e) in a weight ratio of 1: 5 to 1:30; (g) preparing dried barley; (h) immersing the mixed barley of step (f) in step (g) for 5 hours to 12 hours; (i) extracting the outer barley of the step (h) and putting it in a germination container and germinating for 24 hours at 22 ℃ to 28 ℃; (j) cooling the extract of step (f) to a temperature of 5 ° C. to 10 ° C., immersing the outer barley of step (i) for 1 hour to 3 hours, and then scooping it out to put in a germination container; (k) germinating the barley of step (j) for 24 hours at a temperature of 7 ° C. to 15 ° C .; (l) adjusting the extract of step (f) to a temperature of 20 ° C. to 30 ° C., and then immersing the outer barley of step (k) for 1 hour to 3 hours, then picking it up and placing it in a germination container; (m) germinating the outer barley of step (l) at a temperature of 22 ° C. to 28 ° C. for 24 hours; (n) drying the germinated outer barley of step (m) at a water content of 5% to 10%; (o) fermenting the covered barley of step (n) at 30 ° C. to 38 ° C. for 24 hours; (p) grinding the malt by drying the barley of step (o) to within 5% of water content; (q) preparing the extract of step (e) at a temperature of 33 ° C. to 40 ° C .; (r) mixing the malt powder of the step (p) with a weight ratio of 5: 1 to 20: 1 to the extract of step (q) and soaked for 3 to 6 hours to prepare malt by filtering; (s) mixing the glutinous rice flour in the malt water of step (r) at a weight ratio of 5: 1 to 15: 1 and cutting for 10 hours to 24 hours at a temperature of 50 ° C to 80 ° C; (t) boiling the material of step (s) for 1 hour to 2 hours at a temperature of 90 ℃ to 100 ℃; (u) 100 g to 500 g of starch syrup and 50 g to 300 g of salt per 1 liter of the material of step (t) are added and boiled at a temperature of 90 ° C. to 100 ° C. for 1 hour to 3 hours and then cooled to a temperature of 10 ° C. to 25 ° C. step; (v) adding 500 g to 1000 g of meju powder per liter of the material of step (u) and mixing the mixture to mature for 1 to 5 hours; (w) adding red pepper powder 700g to 1000g to the material of step (v), mixing the mixture, and then adding the red pepper powder to a container to mature for 1 month to 3 months; (x) comprises the step of commercializing the gochujang finished aging.

     Kochujang prepared according to the production method of the present invention has no fermentation odor or decay odor.

      BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail with reference to examples. However, the embodiments according to the present invention can be modified into various other forms, and the scope of the present invention should not be construed as being limited to the embodiments described below. The embodiments of the present invention are provided to enable those skilled in the art to more fully understand the present invention.

Example

Kochujang prepared by the preparation method of the present invention was prepared. (200 g of salt was added per 1 kg of the total weight of the red pepper paste.)

Comparative Example  One

Kochujang prepared by the general manufacturing method was prepared. (200 g of salt was added per 1 kg of the total weight of the red pepper paste.)

Comparative Example  2

Kochujang prepared by the general manufacturing method was prepared. (Prepared by adding 400 g of salt per 1 kg of the total weight of the pepper paste.)

     The taste, smell, texture, and overall acceptability of Kochujang of Examples and Comparative Examples 1 and 2 were evaluated by the following method. Thirty males and females in their 20s and 40s were tested to taste red pepper paste in Examples and Comparative Examples 1 and 2, and then evaluated their satisfaction with taste. The evaluation method was based on taste, flavor, The sensory test was carried out using the five-point method for texture and overall acceptability, and for the sensory test items (very bad: 1 point, a little bad: 2 points, normal: 3 points, little good: 4 points, very good: 5 points) The average score was shown in Table 1 below.

<Sensory Test Comparison Table of Red Pepper Paste> division smell Texture flavor Overall preference Example 4.8 4.7 4.9 4.8 Comparative Example 1 2.8 3.2 3.0 3.1 Comparative Example 2 3.3 3.4 3.5 3.4

<Comparison Table of Dates of Red Pepper Paste-Stored at 80% humidity and 20 ℃ ~ 28 ℃ division 1 day 5 days 7 days 9th 10 days 16th 24th 28th 32 days 36 days 40 days 44 days 50 days 52 days Example × × × × × × × × × × × × ○ ○ Comparative Example 1 × × × ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ Comparative Example 2 × × × × × ○ ○ ○ ○ ○ ○ ○ ○ ○

Legend- × : No white film, ○ : White film

<Table of Nutrition Facts of Red Pepper Paste> division Per 100g moisture
(%) protein
(%) Fat
(%) Ash
(%) carbohydrate
(%) Ca
(mg) P
(mg) Na
(mg) K
(mg) Example 39.0 5.6 1.0 8.5 45.9 54 98 1684 896 Comparative Example 1 43.7 4.2 1.3 7.4 43.4 36 89 1956 851 Comparative Example 2 42.7 4.4 1.2 7.6 44.1 38 87 3416 754

Referring to Table 1, the kochujang prepared with malt of the present invention is already significantly less odor, compared to the kochujang of Comparative Examples 1 and 2, taste, texture and palatability was remarkably improved. It can be seen that the date of occurrence of the film was remarkably late, and the shelf life was enhanced. And referring to Table 3, it can be seen that the sodium component of kochujang of the present invention greatly reduced the components, and improved various nutritional components.

Claims (3)

(a) drying the birch bark to within 5% of water content and pulverizing to a size of 100 μm to 150 μm to prepare it;
(b) mixing the pulverized birch bark powder of step (a): purified water in a weight ratio of 1: 1 and fermenting at a temperature of 28 ° C to 36 ° C for 3 days;
(c) mixing the fermented material of step (b): purified water in a weight ratio of 1: 5, extracting at a temperature of 85 ° C to 95 ° C for 2 hours, and then filtering to prepare an extract;
(d) drying the mushrooms within 5% of water content and pulverizing them to a size of 20 μm to 50 μm;
(e) mixing the material of step (d): purified water in a weight ratio of 1: 5, extracting at a temperature of 85 ° C to 95 ° C for 3 hours, and then filtering to prepare an extract;
(f) mixing the material of step (c) and the material of step (e) in a weight ratio of 1: 5 to 1:30;
(g) preparing dried barley;
(h) immersing the mixed barley of step (f) in step (g) for 5 hours to 12 hours;
(i) extracting the outer barley of the step (h) and putting it in a germination container and germinating for 24 hours at 22 ℃ to 28 ℃;
(j) cooling the extract of step (f) to a temperature of 5 ° C. to 10 ° C., immersing the outer barley of step (i) for 1 hour to 3 hours, and then scooping it out to put in a germination container;
(k) germinating the barley of step (j) for 24 hours at a temperature of 7 ° C. to 15 ° C .;
(l) adjusting the extract of step (f) to a temperature of 20 ° C. to 30 ° C., and then immersing the outer barley of step (k) for 1 hour to 3 hours, then picking it up and placing it in a germination container;
(m) germinating the outer barley of step (l) at a temperature of 22 ° C. to 28 ° C. for 24 hours;
(n) drying the germinated outer barley of step (m) at a water content of 5% to 10%;
(o) fermenting the covered barley of step (n) at 30 ° C. to 38 ° C. for 24 hours;
(p) grinding the malt by drying the barley of step (o) to within 5% of water content;
(q) preparing the extract of step (e) at a temperature of 33 ° C. to 40 ° C .;
(r) mixing the malt powder of the step (p) with a weight ratio of 5: 1 to 20: 1 to the extract of step (q) and soaked for 3 to 6 hours to prepare malt by filtering;
(s) mixing the glutinous rice flour in the malt water of step (r) at a weight ratio of 5: 1 to 15: 1 and cutting for 10 hours to 24 hours at a temperature of 50 ° C to 80 ° C;
(t) boiling the material of step (s) for 1 hour to 2 hours at a temperature of 90 ℃ to 100 ℃;
(u) 100 g to 500 g of starch syrup and 50 g to 300 g of salt per 1 liter of the material of step (t) are added and boiled at a temperature of 90 ° C. to 100 ° C. for 1 hour to 3 hours and then cooled to a temperature of 10 ° C. to 25 ° C. step;
(v) adding 500 g to 1000 g of meju powder per liter of the material of step (u) and mixing the mixture to mature for 1 to 5 hours;
(w) adding red pepper powder 700g to 1000g to the material of step (v), mixing the mixture, and then adding the red pepper powder to a container to mature for 1 month to 3 months;
(x) a method for producing high quality kochujang using natural products, comprising the step of commercializing kochujang which has been matured.
Kochujang prepared by the manufacturing method of claim 1.
Kochujang processed product of claim 2.