KR20160072439A - Process for Red Pepper Paste Having Low Salt, Low Sugar And Red Pepper Paste Manufactured Thereby - Google Patents

Abstract

The present invention relates to a method for making a low-salt low-sugar red pepper paste and a red pepper paste made thereby, wherein glutinous rice is soaked in leeganju (Korean traditional alcoholic beverage) instead of water, and a malt filtrate obtained from the filtration with leeganju, and a clove leachate and a Siraitia grosvenori leachate, which are obtained from leaching with leeganju, are used to reduce the salinity and sugar content, and as a result, the functionality, such as taste and flavor, is improved and the goods value is improved. The method for making a low-salt low-sugar red pepper paste of the present invention comprises: 1) a first step for putting a glutinous rice powder and a malt filtrate together in a pot, wherein the glutinous rice powder is obtained by soaking glutinous rice in leeganju, taking out the glutinous rice, and pulverizing the glutinous rice in a blender, and the malt filtrate is obtained by mixing a malt powder with leeganju and filtering the mixture; 2) a second step for heating the pot, in which the glutinous rice powder and the malt filtrate are mixed in the first step, boiling the mixture with stirring to make a thick gruel, and cooling the thick gruel at room temperature; 3) a third step for adding and mixing a fermented soybean powder with the thick gruel obtained in the second step, and then adding and mixing a red pepper powder with the same, to make a red pepper paste; 4) a fourth step for adding and mixing the clove leachate, obtained from the leaching with leeganju, with the red pepper paste made in the third step, and then adding the fermented large-eyed herring thereto to adjust the salinity of the red pepper paste; 5) a fifth step for adding the Siraitia grosvenori leachate, obtained from the leaching with leeganju, to the red pepper paste, of which the salinity has been adjusted in the fourth step, thereby adjusting the sugar content of the red pepper paste; and 6) a six step for adding oat syrup to the red pepper paste, of which the sugar content has been adjusted in the fifth step, thereby adjusting the sugar content and color of the red pepper paste.

Description

TECHNICAL FIELD [0001] The present invention relates to a process for preparing low-salt and low-substituted kochujang and a process for producing the same,

More particularly, the present invention relates to a process for producing low salt and low-substituted kochujang, and more particularly to a process for producing kochujang, which is called as Gongjuju instead of water, (Lowered) salinity and sugar content by using a leaching solution of Chung-Ang (leek) and a leaching solution of Nahan (raffinate) to enhance the product value such as taste and fragrance to improve the product value. And a low-salt, low-cost kochujang prepared therefrom.

Kochujang is a Korean traditional food made of glutinous rice and meju mixed with red pepper powder as its main ingredient. It is one of Korea's representative traditional sauces along with miso and soy sauce. In Korean cuisine, the use of kochujang is very diverse. It can be used to make dishes such as stew, herb, and pickled radish, bellflower, bellflower, and plum.

A method for producing kochujang is generally prepared by mixing glutinous rice flour, meju powder, salt, water, etc. with red pepper powder as a main ingredient, sealing the lid in a pot, and fermenting it in a cool place. It is also possible to use rice, wheat, oats, or barley flour instead of the usual glutinous rice flour used in making kochujang, and add malt, honey, sugar, etc. to make it especially sweet. .

A few years ago, 'salty' or 'sweet' was considered to be an important factor in adding to the taste of food. If it was evaluated as 'plain' or 'singular', it would be far from 'delicious food' . Even when I ate dessert, it was rated as less attractive if it had a 'bored taste'.

However, recently, our food culture has been so low that the salt and sugar in the middle of the taste according to the well-being have become the object of exclusion at all recently. Therefore, 'low salt diet' and 'mortgage food' are gaining popularity as the movement to prevent various diseases such as hypertension, heart disease, obesity and diabetes which are seen when weave or swallow a lot is spread to all ages. The food and beverage industry and researchers who detect such movements are releasing low salt and mortar products and related technologies that have reduced salt and sugar content. Especially, it focuses on the study to reduce the salty and sweet taste while retaining the unique taste.

On the other hand, Korean Patent Registration No. 10-1108659 (registered on Jan. 16, 2012) discloses, as a conventional technique for kochujang, "a steaming step for preparing a rice cake by steaming glutinous rice called water; A fermentation step of fermenting the mixture with the meju powder; A mixing step of mixing the capsicum, the pepper powder, the malt wax and the salt, which have undergone the fermentation step, into a saccharified liquid which is obtained by saccharifying saccharin wax together with a starch raw material; Wherein the salt is mixed in an amount of 10 to 20 parts by weight based on 100 parts by weight of the saccharified solution in the mixing step. Manufacturing method " However, the above-mentioned invention improves the prevention of corruption and long-term storage by lowering the salinity of kochujang, the sugar content is not reduced, and the degree of decrease of salinity is on average 8 ~ 14%.

In addition, in Laid-Open Patent Publication No. 10-2010-0053844 (published on May 25, 2010), "a first step of extracting and preparing a stock solution of plum in the method of producing plum koji paste; A second step of mixing 20 to 28% by weight of starch syrup with 9 to 15% by weight of living water, boiling and cooling to room temperature; A third step of mixing 2 to 5% by weight of bamboo salt in the cooled mixture, followed by stirring; A fourth step of mixing 20 to 30% by weight of miso and 12 to 20% by weight of red pepper powder in the mixture of the third step, followed by stirring; A fifth step of mixing 5 to 10% by weight of anchovy sauce with the mixture of the fourth step and stirring the mixture; And a sixth step of mixing and stirring 12 to 20% by weight of the stock solution of the plum prepared in the first step with the mixture of the fifth step and then aging the mixture. &Quot; have. However, the above method is only to lower salt by replacing Na of salt contained in kochujang with K component, and the sugar content is still not reduced.

Therefore, the inventors of the present invention have studied a suitable method for solving such problems, and found that a method of producing koji paste by using glutinous rice such as rice gangju, malt liquor, And the inventions of kochujang prepared therefrom have been established.

The present invention realizes lower salt and mortar of kochujang by using glutinous rice called soojangju, malt liquor which is sprinkled with liquor, lemon juice extract, clove extract, leek and leavening liquid and oat tonic to improve the taste and aroma and improve the product value And a low-salt, low-cost kochujang produced therefrom.

One method of producing low salt and low-substituted kochujang, which is an embodiment of the present invention, comprises the steps of 1) immersing glutinous rice in a paddy liquor and then squeezing it out, grinding it with a mixer, mixing the glutinous rice flour and malt flour with a syrup, A first step of putting the filtrate into the pot; 2) a second step in which the pot mixed with the glutinous rice flour and the malt liquor in the first step is heated and stirred to make a thick, boiled state, followed by cooling at room temperature; 3) In step 3, add meju powder to thickened porridge and then add red pepper powder to make red pepper paste. 4) The fourth step of adding salted leek extract leached to the koji prepared in the third step and mixing it well, and then adding salted salted fish to the salted fish. 5) a fifth step of controlling the sugar content by adding the nutrients and leaching solution leached to the koji prepared by controlling the salinity in the fourth step; 6) In the fifth step, oat seasoning is added to the koji paste whose sugar content has been adjusted to control the sugar content and color.

Further, the present invention provides a low salt, low-substituted kochujang prepared by the above-described method.

Other specific examples for implementing the present invention are included in the following detailed description.

The process for producing low salt and low-substituted kochujang of the present invention and the low-salt and low-substituted kochujang produced therefrom have the following effects.

First, it can contribute to the prevention of hypertension, heart disease, obesity, diabetes and the like by realizing low salt and mortality of kochujang by using glutinous rice called Lee Gangju, malt liquor which is sprinkled with liquor, clove extract,

Secondly, it is possible to improve the product value by improving the taste and aroma of the koji paste such as the functionality.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a process diagram showing a method for producing a low salt and low-substituted kochujang according to the present invention;

In order to accomplish the above object, the present invention provides a method for producing a low salt and low-substituted kochujang of the present invention and a low-salt and low-substituted kochujang prepared therefrom, will be described in detail below with reference to the accompanying drawings. In the following description of the present invention, detailed description of known functions and configurations incorporated herein will be omitted as it may obscure the subject matter of the present invention.

First, the process for producing low salt and low-substituted kochujang of the present invention comprises the steps of 1) immersing the glutinous rice in a paddy rice, boiling it, and grinding it with a mixer, mixing the glutinous rice flour and the malt flour with the rice flour, A first step of putting the liquid into the pot; 2) a second step in which the pot mixed with the glutinous rice flour and the malt liquor in the first step is heated and stirred to make a thick, boiled state, followed by cooling at room temperature; 3) In step 3, add meju powder to thickened porridge and then add red pepper powder to make red pepper paste. 4) The fourth step of adding salted leek extract leached to the koji prepared in the third step and mixing it well, and then adding salted salted fish to the salted fish. 5) a fifth step of controlling the sugar content by adding the nutrients and leaching solution leached to the koji prepared by controlling the salinity in the fourth step; 6) In the fifth step, oat seasoning is added to the koji paste whose sugar content has been adjusted to control the sugar content and color.

In the first step, 20 parts by weight of glutinous rice is immersed in 72 parts by weight of pearl liquor, and the mixture is sieved for 12 hours and then sieved to remove the water. The mixture is then added to a mixer for pulverization to obtain glutinous rice flour.

Malt powder is a finely crushed malt. Malt is an edible saccharification decomposition enzyme produced by using water and dried seeds, such as wheat and barley, and amylase contained in malt decomposes starch into a saccharide. In the first step, 20 parts by weight of the malt flour is evenly mixed with the tongue, and then 36 parts by weight of the malt liquor obtained by sieving is squeezed into the pot together with the glutinous rice flour.

On the other hand, Lee Gangju (梨 薑 酒) is one of the five famous Korean liquors manufactured in Jeolla and Hwanghae provinces since the middle of Joseon Dynasty. It can be found in "Kyungji Magazine" and "Dongguk Sensei". It is a high-class shochu that was enjoyed in the upper class society from the time of ancestors. It is called "Lee Gangju" because of the boasting of boats and ginger in native shochu. We make traditional Nuruk and make Yakju with white rice, and then we lower the local shochu by this technique. We put boiled, ginger, kelp, cinnamon and honey in it and drink it for a long time. It is designated as an important intangible cultural heritage with no burdens. In the present invention, an alcohol having an alcohol degree of 38 ° is used.

In the second step, the pot mixed with the glutinous rice flour and the malt liquor in the first step is heated to a thick porridge while stirring well so as not to be adhered to the floor. Then, the thickened porridge is cooled at room temperature for 30 minutes, To 25 < 0 > C.

In the third step, 20 parts by weight of meju powder is added to the thickened porridge obtained in the second step, and 30 parts by weight of red pepper powder is added to the mixture.

In the fourth step, 2 parts by weight of the clove extract leached into the liquor is added to the kochujang prepared in the third step and mixed well. 5 parts by weight of salted salted fish are added to the salted salted fish (PSU) adjusted to 0.8 to 0.9 PSU . At this time, the cling leach solution can be obtained by immersing cloves in a liquor for 100 days. Cloves are strong in flavor and aroma, and in particular, they have antibacterial and antioxidant properties, so they act as a preservative in kochujang.

The fifth step is to adjust the sugar content by adding the nutrients and the leaching solution which are leached to the koji prepared by controlling the salinity at 0.8 ~ 0.9 PSU in the fourth step. At this time, the above-mentioned nutrients and leachate can be obtained by immersing Nahan (羅 果果) in the liquor for 100 days, and it grows only in the Guilin district of China. However, since it contains a substance called terbene glycoside glycoside, About 300 times the sweetness of the known.

In step 6, in step 5, 3 to 6 parts by weight of oat jelly is added to the prepared kochujang to adjust the sugar content and color. The oat jelly is sweetened by the effect of sugar called? -Glucan You can feel the taste, its color is dark brown with brown color. At this time, the addition of oatsuchochen can further improve the sugar content of the kochujang according to the demand of the consumer. Especially, the addition amount thereof can be appropriately adjusted according to the color of the kochujang. When the addition amount of oatschujang is increased, It turns red with black color.

Thus, the low salt and low-substituted kochujang of the present invention can be manufactured through the steps from the first step to the sixth step. In the unfertilized kochujang, the saltiness is lowered during the fermentation and aging process, It turns into red pepper paste.

Furthermore, in order to further improve the taste of the low-salt and low-saccharified kochujang, the salt may be added after the sixth step to give a salty taste so as to match the taste of the to-be-consumed person. Preferably, the salt is added in an amount of 1 to 4 parts by weight. If the added amount is less than 1 part by weight, the salty taste of the red pepper paste can not be felt. If the added amount is more than 4 parts by weight, the red pepper paste is too brittle and not good for health.

Finally, the prepared kochujang can be individually wrapped into a finished product in an appropriate container.

The present invention will be described in more detail with reference to the following examples. However, these examples are for illustrative purposes only and the scope of the present invention is not limited by the following examples.

1) 2 ㎏ of glutinous rice was immersed in 7.2 liters of rice ginseng for 12 hours and then sieved to remove sludge. Then, water was added to a mixer for pulverization to obtain glutinous rice flour. Then, 2 ㎏ of malt flour was evenly mixed in the liquor, and 3.6 ℓ of the malt liquor obtained by sieving was added to the pot with glutinous rice flour.

2) The pot mixed with the glutinous rice powder and the malt liquor was heated, and the pot was boiled with a spatula so as not to be pressed on the floor, and then thickened. The thickened pot was cooled at room temperature for 30 minutes, , Followed by 2kg of meju powder in a thick porridge, and then putting 3 ㎏ of red pepper powder in a good condition.

3) Add 200 ml of clove extract to the prepared kochujang and mix well. 500 mg of salted salted fish was added and mixed well to adjust the salinity to 0.88 PSU. Then, 800 ml of sludge was added to adjust the sugar content, 500g was added and the sugar content was adjusted to 30.0 Brix and the color of dark red was adjusted to produce an immature low salt and low - sugar kochujang.

Low salt and low-substituted kochujang were prepared by the same method as in Example 1, except that 300 g of salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted salted rice.

≪ Comparative Example 1 &

Compared with Example 1, a red pepper paste was prepared in the same manner as in Example 1 except that the soju was used instead of the red pepper paste.

≪ Comparative Example 2 &

Compared with Example 1, the kochujang was manufactured in the same manner as in Example 1, except that water was used instead of the rice soju.

≪ Comparative Example 3 &

We bought and used Sunchao Kochujang, a kind of sunflower, which is known to have the highest sales volume in Korea.

<Experimental Example 1> Evaluation of physical properties of kochujang

The salinity and sugar content of aged kochujang prepared in Examples 1 and 2 and Comparative Examples 1 and 2 were compared. The salinity of each kochujang was measured using a salinity meter (GMK-525N, G-Won, Korea) and the sugar content was measured using a sugar meter (ATAGO, RX-5000α, Japan) As shown in Table 1.

Various properties division Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 Salinity (PSU) 0.75 0.79 0.86 1.59 1.03 Brix 44.3 44.2 51.8 42.4 45.5

From Table 1, it can be seen that all of the kochujangs of Examples 1 and 2 according to the present invention are superior to those of the kochujangs of Comparative Examples 1 to 3 due to their lower saltiness and sugar content. Especially, the sugar content of the malt kochujang of Comparative Example 2 was lowest than that of the other examples and satisfactory, but the saltiness was the highest.

<Experimental Example 2> Sensory Evaluation of Kochujang

The taste sensation, flavor, color and overall acceptability of the kochujang prepared in Examples 1 and 2 and Comparative Examples 1 to 3 were tested with 20 cooked workers. The test method is a 7-point scoring method: 7 points: very good, 6 points: good, 5 points: slightly better, 4 points: normal, 3 points: slightly worse, 2 points: worse, 1 point: very bad The evaluation results are shown in [Table 2].

Results of several sensory tests division Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 flavor 6.4 6.6 5.1 5.2 5.5 incense 5.7 5.6 4.9 5.1 5.3 Color 6.1 6.2 6.0 5.8 5.9 Overall likelihood 6.1 6.1 5.3 5.4 5.6

From the above Table 2, the products of Examples 1 and 2 according to the present invention were superior in taste, aroma, color and general taste than those of Comparative Example 1,

In particular, conventional kochujang decreased the quality of the product due to the generation of molds such as fungi during storage and aging. However, in Examples 1 and 2, the growth of germs such as fungi during storage and ripening As a result, it was found that the low salt and low-molecular weight kochujang of the present invention had better quality than any other kochujang.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments. It is to be understood that various changes and modifications may be made without departing from the scope of the appended claims.

Claims (12)

1) The first step of immersing the glutinous rice into the rice paddy, squeezing it out, grinding it with the mixer, mixing the glutinous rice flour and the malt flour into the pot, and putting the malt liquor obtained by sieving into the pot together with the syrup;
2) a second step in which the pot mixed with the glutinous rice flour and the malt liquor in the first step is heated and stirred to make a thick, boiled state, followed by cooling at room temperature;
3) In step 3, add meju powder to thickened porridge and then add red pepper powder to make red pepper paste.
4) The fourth step of adding salted leek extract leached to the koji prepared in the third step and mixing it well, and then adding salted salted fish to the salted fish.
5) a fifth step of controlling the sugar content by adding the nutrients and leaching solution leached to the koji prepared by controlling the salinity in the fourth step;
6) A method for preparing low-salt and low-saccharified kochujang, comprising the step of adding sugar to the kochujang prepared in step 5 to control the sugar content and color.
The method according to claim 1,
In the first step, the rice gangju is poured into a traditional shochu, pouring ginger, rice gruel and cinnamon, leaching for 3 months, adding honey and then aging, and the degree of alcohol is 38 °.
3. The method of claim 2,
Wherein the glutinous rice is soaked in the tongue for 12 hours during the first step.
The method of claim 3,
Wherein the first step comprises 20 parts by weight of glutinous rice, 72 parts by weight of tongue, and 36 parts by weight of a maltolytic solution.
5. The method of claim 4,
20 parts by weight of meju powder and 30 parts by weight of red pepper powder in the third step.
6. The method of claim 5,
And 2 parts by weight of the clove extract is added in the fourth step.
The method according to claim 6,
And adding 5 parts by weight of salted salted fish in the fourth step.
8. The method of claim 7,
Wherein the clove extract in the fourth step is obtained by leaching the cloves in the liquor for 100 days.
9. The method of claim 8,
The method of manufacturing low-salt and low-cost kochujang of claim 5, wherein the low-salt and high-boiling goethite is leached from the bottom of the fifth step for 100 days.
10. The method of claim 9,
Wherein the oily starch is added in an amount of 3 to 6 parts by weight in the sixth step.
11. The method of claim 10,
And adding 1 to 4 parts by weight of salt after the sixth step to the mixture.
A low-salt, low-substituted kochujang prepared by any one of claims 1 to 11.

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