KR20160133313A

KR20160133313A - Red Pepper paste using helianthus tuberosus and its manufacturing method

Info

Publication number: KR20160133313A
Application number: KR1020150066255A
Authority: KR
Inventors: 김민주
Original assignee: 김민주
Priority date: 2015-05-12
Filing date: 2015-05-12
Publication date: 2016-11-22
Also published as: KR101703425B1

Abstract

The present invention relates to a method of manufacturing a kochujang using a potato,
The first mixture is prepared by mixing malted and ground malt sugar, and the malt sprouts are mixed with the malt sprouts and the glutinous rice flour to prepare a first mixture, and the fermented bean sprouts and red pepper powder to produce the flavor and nutrition unique to the kochujang, The present invention also relates to a method for manufacturing a kochujang using a porcine potato which is prepared by mixing a mixture of a fermented soy sauce, salt, and the like to prepare a second mixture and aging the cooked second mixture.

Description

Technical Field [0001] The present invention relates to a red pepper paste using helianthus tuberosus and its manufacturing method,

The present invention relates to a kochujang using pig potato and a method for producing the same, and more particularly, to a kochujang using a pig potato which improves flavor, nutrition and functionality through inulin contained in a large amount of pig potato using a potato .

Pork potatoes are also called perennial plants. They are a perennial plant originating in eastern Canada and the northeastern part of the United States. They are used as medicines for the use of tubers as livestock feeds or as a means of stopping fever and massive bleeding in one herb. In addition, piglet potato stem contains a large amount of inulin, which is a low-calorie polysaccharide. Unlike ordinary tubercle plants, even when ingested, it is not digested by gastric juice, It plays a role of natural insulin which improves diabetes by preventing sudden increase of blood sugar level, increases intestinal lactobacillus by 5 ~ 10 times, reduces harmful bacteria, promotes metabolism of beneficial Bifidobacteria, To improve constipation, obesity, is very effective in improving the constitution.

On the other hand, Kochujang is made by mixing red pepper powder, malt, fermented soybean powder, and salt in glutinous rice powder as a unique fermented food of Korea along with soy sauce and soybean paste. Capsaicin, which is rich in nutrition and spicy, promotes appetite and promotes digestion,

It is a complex that harmonizes with the flavor of the ester produced by a trace amount of alcohol, such as the sweetness resulting from decomposition of rice starch, the richness resulting from the decomposition of soybean protein into amino acid, the spicy taste of red pepper, the salty taste of salt, It is seasoning.

These kochujangs have been developed variously according to the region and materials, and in recent years, researches have been made on improved kochujang manufacturing techniques by various methods such as replacing raw materials constituting kochujang or adding functional foods.

However, these modified kochujangs are used for replacing glutinous rice, which is a main raw material, with flour or sweet potato starch, or replacing fermented soy sauce with commodity glycosidic enzymes for mass production by commercial production of kochujang or swelling of the food service industry, Has a limitation that it can not improve unique flavor and functionality.

In order to solve the above-mentioned problem, the present invention relates to a method of manufacturing a pork potato, which enhances nutrition and functionality through inulin contained in porcine potatoes while maintaining the unique flavor of a traditional red pepper paste by using raw materials and pork potatoes, And a method for preparing the same.

In order to solve the above problems,

The present invention relates to a method for preparing a fermented soybean paste, which comprises fermenting a fermented potato flour and a glutinous rice flour milled in a malt alcohol extracted by filtration after leaching malt, And a method for producing the koji paste using the porcine potato, which comprises mixing the red pepper powder, the orange juice, the salt and the like to cook the second mixture, and aging the cooked second mixture to complete the koji paste using the porcine potato.

The present invention relates to a hot pepper paste using a potato and a method for preparing the same, and has an advantage that the flavor, nutrition and functionality can be improved through the use of a large amount of inulin contained in a potato pot by using a potato potato in manufacturing a hot pepper paste. In other words, the inulin component has up to a quarter of the defined calorie compared to other sugars or carbohydrates. It does not increase the sugar level as fructose, which is not a glucose component. It can help health care of diabetic patients. Calcium and promote the absorption of minerals. In addition, inulin is not digested from the stomach but it goes down to the intestines to lower the absorption rate of glucose in the intestines, thereby preventing the blood sugar from rising sharply, thereby relieving the burden on insulin secretion in the body, It is effective for diet.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart of a method for manufacturing a potato hot pepper paste.

The present invention relates to a kochujang using pig potatoes and a method for producing the same. The kochujang using pig potato is basically composed of a potato powder, a glutinous rice powder, a maltose powder, a fermented powder, a red pepper powder, A pork potato sublimation step (S1a); A potato potato drying step (S1b); Pork potato milling step (S1c); And the glutinous rice flour is cooked through a rice flour step S2a; Is cooked through a glutinous rice milling step (S2b), and the malt sugar is subjected to a maltooling step (S3a); A malic acid water filtration step (S3b); And is cooked in the malt-water precipitation step (S3c). The first mixture preparation step (S4) is a step of mixing and mixing the potato powder and the glutinous rice powder, which have been completed through the respective steps, in the malt waste obtained in the maltolate precipitation step (S3c) ) Is a step of controlling the concentration by heating the mixed first mixture. In the first mixture cooling step (S6), the first mixture whose concentration is adjusted through the first mixture concentration adjusting step (S5) is put into a wide vessel (S7) is a step of mixing the cooled first mixture with molasses powder, red pepper powder, starch and salt, and the second mixture is added to the pot to aged the second mixture After the aging step (S8), the hot pepper paste using the potato potato is completed (S9).

Hereinafter, the present invention will be described in more detail with reference to the accompanying flow chart.

The present invention relates to a method for producing potato powder, which is used in a red pepper paste using pig potatoes, in which 150-250 g of porcine potatoes are cleanly washed and then cut at 2-4 mm intervals. Dried at a temperature of 60 to 70 ° C for 18 to 30 hours to obtain a pig potato drying step (S1b) in which the moisture content of the potato potatoes is reduced to 3 to 7%, and the pig- The pig potato flour is completed through a flour potato milling step (S1c) in which the flour is crushed to a size of 1 to 2 mm.

The glutinous rice powder used in the kochujang using pig potato is used to improve the sweetness of the kochujang by hydrolyzing the starch contained in the glutinous rice into maltose and dextrin and adding 350 ~ 450g of glutinous rice into water at 0 ~ 10 ℃ After the glutinous rice water step (S2a), which is called for about 10 to 14 hours, the glutinous rice is milled into a glutinous rice milling step (S2b) in which the particle size is 1 to 2 mm.

The maltose used in the kochujang using pork potatoes was prepared by cooling water heated to 80 ~ 120 ℃ to 45 ~ 60 ℃ and then germinating the malt to mix dried malt in 10 ~ 12: 0.8 ~ 1.0 ratio. Only the supernatant from the clear liquid malt extract extracted through the maltolate filtration step (S3b) and the maltolate precipitation step (S3c) after the maltolated water step (S3a) is used, and the malt extract is mixed with the amylase contained in the malt Promotes the saccharification, thereby improving the sweet taste of the koji paste.

In the first mixture preparation step, the pork potato powder pulverized through the potato milling step (S1c) and the glutinous rice flour milled through the glutinous rice milling step (S2b) are added to the maltolate supernatant extracted in the malt alcohol extraction step (S3c) 17: 0.5 ~ 1.5: 1 ~ 3, the first mixture in which the materials are mixed for efficient mixing and spreading of the potato powder and the glutinous rice powder is heated at a temperature of 40 to 50 ° C for 45 to 70 minutes The first mixture prepared through the above step is subjected to a first mixture concentration control step (S5). The mixture is heated to a temperature of 80 to 120 ° C until it becomes 20 to 40% Heat for 20 to 40 minutes at temperature.

A first mixture-cooling step (S6) of putting the first mixture whose concentration has been adjusted through a first mixture concentration adjusting step (S5) into a large vessel and cooling the mixture for 50 to 70 minutes, A second mixture preparation step (S7) in which red pepper powder, red pepper powder and salt are added at a ratio of 8 to 12: 2 to 4: 4 to 8: 1 to 3: 2 to 6 to uniformly mix the mixture, To 75 ~ 85% of the total volume of the jar. Then, in order to prevent mold from entering the second mixture, the top of the charged second mixture is coated with the salt and the salt, and the top of the jar into which the second mixture is put is placed on the face cloth , And the second mixture aging step (S8) for aging at room temperature for 3 to 6 months is completed (S9) using the porcine potato.

Claims

A method for manufacturing a koji paste using a potato,
Pork potato flour milling to dry the pig potatoes so that the pig potato flour can be cooked through the step of pork potato flour (S1a) to clean and cut the potato potatoes and the step of drying the potato potatoes (S1b) (S1c);
A glutinous rice milling step (S2b) for grinding the glutinous rice called for cooking glutinous rice powder through a glutinous rice water step (S2a) which is called by adding glutinous rice to water;
A malic water precipitation step (S3c) of feeding maltose through a maltolate step (S1c) in which maltool is added to water and a maltolate water filtration step (S3b) in which only the clear liquid state of the malt sprouts is extracted;
Preparing a first mixture by mixing the extracted maltophyll supernatant with the potato flour and the glutinous rice flour;
A first mixture concentration control step (S5) of heating the prepared first mixture to a temperature of 80 to 120 ° C for 20 to 40 minutes until the mixture reaches 20 to 40% of the conventional weight;
A first mixture cooling step (S6) in which the first mixture having a controlled concentration is placed in a large vessel and cooled for 50 to 70 minutes;
A second mixture preparation step (S7) in which molasses powder, red pepper powder, orange juice, and salt are added to the cooled first mixture and mixed;
A second mixture aging step (S8) in which the mixed second mixture is put into a jar and aged at room temperature for 3 to 6 months; Wherein the method comprises the steps of:

The method according to claim 1,
In the second mixture aging step (S8), the second mixture is introduced at 75 to 85% of the total volume of the jar, and then the upper surface of the charged second mixture is coated with the salt and the salt in order to prevent mold from entering the second mixture And sealing the upper end of the jar into which the second mixture is put, with a cotton wrapping machine.

The method according to claim 1,
In the first mixture preparation step, the pork potato powder pulverized through the potato milling step (S1c) and the glutinous rice flour milled through the glutinous rice milling step (S2b) are added to the maltolate supernatant extracted in the malt alcohol extraction step (S3c) 17: 0.5 ~ 1.5: 1 ~ 3 ratio.

The method according to claim 1,
The second mixture preparation step
And the mixture is uniformly mixed with the cooled first mixture at a ratio of 8 to 12: 2 to 4: 4 to 8: 1 to 3: 2 to 6, and the mixture is uniformly mixed. Production method of kochujang used.

The method according to claim 1,
Wherein the step of cutting potato slices (S1a) comprises cutting potato potatoes at intervals of 2 to 4 mm.

The method according to claim 1,
The step (S1b) of drying the potato potatoes is carried out at a temperature of 60 to 70 ° C for 18 to 30 hours to reduce the water content of the potato potatoes to 3 to 7% to pulverize the potato potatoes. Way.

The method according to claim 1,
Wherein the potato milling step (S1c) comprises pulverizing the finely pulverized potato to a particle size of 1 to 2 mm.

The method according to claim 1,
Wherein the glutinous rice flour (S2a) is added to water at a temperature ranging from 0 to 10 < [deg.] &Gt; C for 350 to 450 g of glutinous rice for 10 to 14 hours.

The method according to claim 1,
The glutinous rice milling step (S2b) comprises grinding the so-called glutinous rice so that the particle size is 1 to 2 mm.

The method according to claim 1,
The maltose phase (S3a) used in the kochujang is heated to 80 ~ 120 ℃ and cooled to 45 ~ 60 ℃. The malt is germinated and the dried malt is mixed at a ratio of 10 ~ 12: 0.8 ~ 1.0, A method for manufacturing a red pepper paste using pig potato characterized by being fried for 35 minutes.

A process for producing a red pepper paste according to any one of claims 1 to 10.
Which is characterized by having a pork potato.