KR20160139194A

KR20160139194A - Manufacturing method for functional natural gochujang

Info

Publication number: KR20160139194A
Application number: KR1020150073664A
Authority: KR
Inventors: 이재열
Original assignee: 이재열
Priority date: 2015-05-27
Filing date: 2015-05-27
Publication date: 2016-12-07

Abstract

The present invention relates to a process for producing a functional natural kochujang. More specifically, it relates to a method for producing a functional natural kochujang, which comprises preparing a tobacco extract, a saponaria aloe extract and a perilla leaf extract, This invention relates to a method for manufacturing a functional natural kochujang, which prevents fungal growth and increases the shelf life more than twice.
The method of manufacturing functional natural kochujang according to the present invention comprises 18 parts by weight of crude white rice, 4 parts by weight of glutinous rice powder, 3 parts by weight of glutinous rice, 3 parts by weight of barley, 2 parts by weight of sweet potato powder, 5 parts by weight of salt, 13 parts by weight of a mixture of kochujang; 0.03 part by weight of a fermented alcoholic beverage is added to 1 part by weight of the mixture of kochujang to prevent the growth of bacteria to produce a functional kochujang; And a third step of fermenting and aging the prepared functional kochujang in a container at 14 to 16 days at 8 to 12 占 폚.

Description

{Manufacturing method for functional natural gochujang}

The present invention relates to a process for producing a functional natural kochujang. More specifically, it relates to a method for producing a functional natural kochujang, which comprises preparing a tobacco extract, a saponaria aloe extract and a perilla leaf extract, This invention relates to a method for manufacturing a functional natural kochujang, which prevents fungal growth and increases the shelf life more than twice.

Kochujang is our own fermented food which is fermented by mixing red pepper powder with soybean and starch. Kochujang is a combination of soybean protein, carbohydrates such as glutinous rice, rice, and barley rice, which are decomposed by various enzymes, and are combined with salty taste, sweet taste, hot spicy taste of pepper and salty taste of salt. It is food. Ascorbic acid in the red pepper paste inhibits autoxidation. Capsaicin in red pepper powder has antimicrobial activity against Bacillus subtilis. Beta-carotene and vitamin C are antimutagenic and antimicrobial Effect.

Kochujang and other pastures are known to exhibit various physiological activities which are beneficial to human body such as excellent nutritional cause, antihypertensive effect, antimutagenic, anticancer, thrombolytic ability, blood cholesterol lowering and immune function enhancement. In addition, it is very safe seasoning food that does not have any concern about chemical treatment process or food additives in its manufacturing technique. Given that the trend of food preference in modern international society is centered on traditional food, It seems to be further expanded.

Korean traditional kochujang is a health food without added compound, but there is a problem that white fungus (flower branch) is formed or deteriorated when stored at room temperature. Generally, a commercially available kochujang has a sodium content increased Or the preservative is used.

In addition, there is a prior art on a method of manufacturing a kochujang containing a functional material containing a natural medicinal substance or a herbal medicine for enhancing the functionality of the kochujang. However, the natural medicinal herb or the herbal medicine, Korean traditional kochujang traditional taste and flavor were not able to make use of.

Korean Patent No. 10-1110781

It is an object of the present invention to overcome the above-mentioned problems, and it is an object of the present invention to provide a red pepper paste which has a shelf life more than twice without addition of a compound, The present invention relates to a functional natural kochujang,

It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory and are not restrictive of the invention as set forth in the accompanying drawings. It will be possible.

The method of manufacturing functional natural kochujang according to the present invention comprises 18 parts by weight of crude white rice, 4 parts by weight of glutinous rice powder, 3 parts by weight of glutinous rice, 3 parts by weight of barley, 2 parts by weight of sweet potato powder, 5 parts by weight of salt, 13 parts by weight of a mixture of kochujang; 0.03 part by weight of a fermented alcoholic beverage is added to 1 part by weight of the mixture of kochujang to prevent the growth of bacteria to produce a functional kochujang; And a third step of fermenting and aging the prepared functional kochujang in a container at 14 to 16 days at 8 to 12 占 폚.

According to the solution of the above-mentioned problems, the present invention has an effect of manufacturing a hot pepper paste which does not contain a compound but which has a reduced circulation period by preventing the fungal formation and deterioration while minimally using salt.

In addition, by adding a mixture of natural medicinal ingredients, it is possible to manufacture a functional natural kochujang which can maintain the taste and flavor of traditional Korean traditional kochujang as it is, while enhancing functionality that helps health promotion.

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a flow chart showing a method for producing a functional natural kochujang of the present invention
2 is a graph showing the results of sensory evaluation

The above and other objects, features and advantages of the present invention will be more apparent from the following detailed description taken in conjunction with the accompanying drawings, in which: FIG. BRIEF DESCRIPTION OF THE DRAWINGS The advantages and features of the present invention and the manner of achieving them will become apparent by reference to an embodiment which will be described in detail below with reference to the accompanying drawings.

Hereinafter, a detailed description will be given of the above-described functional natural kochujang manufacturing method using the drawings.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart showing the flow of a method for manufacturing a functional natural kochujang according to the present invention.

First, in a first step (S100), a red pepper paste mixture is prepared by blending red pepper powder, sweet potato, fermented bean powder, glutinous rice, barley, sweet potato powder, salt and functional extract.

Specifically, to 57 parts by weight of the red pepper powder were added 18 parts by weight of seasoning, 4 parts by weight of molasses, 3 parts by weight of glutinous rice, 3 parts by weight of barley, 2 parts by weight of sweet potato powder, 5 parts by weight of salt and 13 parts by weight of functional extract desirable.

In the case of mixing less than 18 parts by weight of the red pepper powder with 57 parts by weight of the above-mentioned red pepper powder, the production of bacteria useful for the body may not be effectively produced. When the above-mentioned crude oil is mixed in an amount exceeding 18 parts by weight, the sugar content is increased, Or the concentration of the koji mixture is not appropriate. The starch can be used in place of malt.

It is preferable to mix 4 parts by weight of the fermented bean powder, 3 parts by weight of glutinous rice, 3 parts by weight of barley and 2 parts by weight of sweet potato powder with respect to 57 parts by weight of the red pepper powder. Amylase, which is a starch hydrolyzing enzyme contained in the starch or malt The starch of the glutinous rice, barley, and sweet potato flour is decomposed to generate saccharides, thereby increasing the sweet taste. In addition, it is preferable to mix the flavor of the amino acid contained in the megaku powder and the hot taste of the red pepper capsaicin so that the flavor and aroma of the functional natural kochujang can be effectively expressed.

The above-mentioned megaku powder is mostly added when making kochujang, and it acts to lower the concentration of cholesterol attached to the blood vessel wall of the body, thereby preventing adult diseases and providing nutritional help by abundant protein. When processed and distributed, the content of salt may be high, so it is preferable to mix them under the above conditions.

The glutinous rice is a form in which the starch structure is easy to digest. It is more effective in preventing adult disease or obesity when ingested by a person with weak digestion ability or body, because it is easier to digest than ordinary rice. Since the glutinous rice increases the flavor of the kochujang when it is mixed with the above-mentioned starch or malt, the glutinous rice is preferably mixed under the above conditions.

The barley contains a large amount of carbohydrates, minerals, proteins and vitamins A and B. Especially, the grain contains abundant carbohydrate and vitamin E. When the barley is mixed with the kochujang, it is preferable to mix the barley with the above-mentioned conditions because the flavor is enhanced.

The sweet potato powder is effective in preventing colon cancer and decreasing cholesterol due to its high amount of fiber. Also, it is rich in dietary fiber and has a high content of yalapine in the resin matrix component, so it is excellent in helping the intestines. When the sweet potato flour is added to the kochujang, it is preferable to mix it with the above-mentioned conditions because it has the effect of removing the sour taste which is generated in the fermentation and fermentation process of the kochujang and adding the flavor.

Next, the salt is preferably fried in a cauldron for 1 hour and 30 minutes to 2 hours to remove impurities and then mixed with natural mineral salt (sun salt). In the case of traditional kochujang sold on the market, 7 to 8 parts by weight of red pepper powder is generally mixed with 1 part by weight of salt or a chemical additive to prevent fungus formation. However, the functional natural kochujang of the present invention is characterized in that, It is possible to produce kochujang with more than twice the period. Therefore, it is preferable to add the amount of the salt minimized according to the above conditions.

Next, the functional extract is preferably prepared by the following method.

First, in a first step (S101), a functional mixture is prepared by mixing distilled water, soil bath, saponaria aloe, or perilla leaf with an extractor. Concretely, it is preferable to mix 5 parts by weight of distilled water with respect to 1 part by weight of any one selected from soil soil, saponaria aloe, and perilla leaf.

It is a root of Smilax china Linne which is a vine-shrub that is a deciduous shrub with lily lily. It is about 3m long, and the main stem grows bend at the node, has curved thorns, thick and hard Root stalks are stretched sideways. Origin is mainly Korea, China, Japan and Indonesia. Roots are picked in spring and autumn, dried in the sun and used medicinally. It is used in bamboo shoots, syphilis, gonorrhea, digestive system, mercury poisoning, malaria, gangchangwon, daejeon, etc. It is known that anti-cancer activity is found in esophagus cancer, stomach cancer, rectal cancer Is also used in the treatment of. In addition, it is known that a part thereof is used as a therapeutic agent for diabetes.

The aloe is a complex plant containing many biologically active substances (Cohen et al., Wound Healing / Biochemical and Clinical Aspects, First Edition, WB Saunders, Philadelphia (1992)). More than 300 species of aloe are known, most of which are indigenous species of Africa. The biologically active materials are located in three distinct areas of the aloe leaf-a clear gel fillet located within the leaf cortex, rind or leaf center, and between the leaf shell and the internal gel fillet (Referred to as latex) contained in the pericyclic cells of the vascular buds. Historically, aloe products have been used in dermatological applications for the treatment of burns, sores and other wounds. Due to these uses, many studies have been done to identify aloe from clinical efficacy compounds, especially those with antiinflammatory activity (see, for example, Grindlay and Reynolds, 1986) J. of Ethnopharmacology 16: 117-151; Hart et al. (1988) J. of Ethnopharmacology 23: 61-71). As a result of these studies, anti-tumor activity, anti-acid activity (Hirata and Suga (1977) Z. Naturforsch 32c: 731-734), anti-diabetic activity, Tyrosinase inhibitory activity (Yagi et al. (1987) Planta Medica 515-517) and antioxidant activity (International Patent Application PCT / US95 / 07404, 1996

&Lt; / RTI > published December 19, International Publication No. WO 96/40182), there are many reports of aloe compounds with various biological activities. In the present invention, saponaria aloe that can be taken by the skin is used.

The perilla leaves are perennial herbs belonging to the family Lamiaceae and originate in China and Southeast Asia. In Korea, it is one of the representative crops grown from the Unified Silla period and is widely grown in India and Japan. It is also rich in minerals and high in vitamin A and C content. The content of iron is more than twice that of spinach, which is the highest among vegetable foods. The perilla leaves are also used for the treatment of gangren, digestion, poisoning, and lacquering in one room. Dietary fiber contained in leaves is known to have diabetes, obesity prevention, antibacterial and anticancer effects. Essential oils extracted from perilla leaves are also used as spices for sauces, confectionery and toothpaste, and have strong anti-buoyancy properties and are also used as antifungal agents.

Next, in step 1-2 (S102), the functional mixture is heat-extracted at 100 to 110 ° C for 5 to 7 hours to prepare a heat extract.

If the temperature is lower than 100 ° C., the active ingredient of the functional mixture may not be extracted sufficiently. If the extract is extracted at a temperature higher than 110 ° C., the functional mixture may be evaporated, The concentration of the functional distillate produced through the reaction may be inadequate.

In addition, if the heat extracting process is performed for less than 5 hours, the extraction time is too short, so that the active ingredient of the functional mixture can not be extracted sufficiently. If the extraction time exceeds 7 hours, It is preferable to perform the heat extraction under the above conditions.

Next, in step 1-3 (S103), the functional mixture remaining after the heat extraction is put into a compactor and compressed at a pressure of 200 to 300 bar to produce a compressed extract. Specifically, after the distilled water, the soil water, the saponaria aloe, and the perilla leaf are mixed in the step 1-1 (S101) and the heat is extracted in the step 1-2 (S102) Most of the active ingredients of naliae aloe and perilla leaf are transferred to distilled water, but in this step (S103), they are squeezed to obtain all of the pharmacological components remaining in the soil, saponaria aloe and perilla leaves.

If the pressing condition is less than 200 bar, there is a possibility that an effective compression extract may not be produced due to the rigid nature of the soil and saponaria aloe. On the other hand, if the pressing condition is more than 300 bar, economical efficiency may be poor. It is preferable to produce a pressed extract.

In addition, when pressed under the above-mentioned conditions, all the components of the soil, the saponaria aloe, and the perilla leaf can be added to the functional natural kochujang of the present invention, and therefore, it is preferable to produce them under the above conditions.

Next, step 1-4 (S104) is a step of mixing the heat extract of step 1-2 and the compressed extract of step 1-3, and then cooling the gas generated by heating at 105 to 110 ° C To produce a functional distillate.

Specifically, when the heat extract and the compression extract are mixed and heated, a functional distillate having impurities removed is prepared through a distillation process in which the vaporized heat extract and the compression extract are cooled again.

Through the distillation process, the unique fragrance of the soil, the saponaria aloe and the perilla leaves is blown away. In general, the health-functional kochujang has a unique taste or fragrance unique to the health functional substance including the crushing process of the health functional substance during manufacture of kochujang, The distillation process of the present invention suggests a solution to solve such a problem.

It is preferable that the functional distillate is heated at 105 to 110 ° C. When heated to less than 105 ° C, the thermal extraction and the compression extract may not sufficiently vaporize and the impurities may not be sufficiently removed. The distillation process may not proceed smoothly because the cooling rate is relatively slow compared to the vaporization rate.

Next, in a second step (S200), the koji mixture is mixed with a fermented alcohol to prevent bacterial growth, thereby producing a functional kochujang. Specifically, the fermented fermented soju is distilled to remove impurities. In the present invention, a 95% fermented fermented product is diluted to 25 to 30 degrees.

It is preferable that the fermented liquor is mixed with 0.03 part by weight with respect to 1 part by weight of the mixture. When the fermented liquor is mixed at less than 0.03 part by weight, the blending ratio of the fermented liquor is low, so there is a risk of bacterial growth of the prepared kochujang prepared according to the preparation method of the present invention. When the liquor is mixed in an amount exceeding 0.03 part by weight, Flavor may harm the flavor of the functional natural kochujang of the present invention, it is preferable to mix it under the above conditions.

In addition, the fermented liquor may be used for disinfecting the container in a third step (S300) to be described later.

Next, in the third step (S300), the prepared functional koji paste is put into a container and fermented and aged at 8 to 12 DEG C for 14 to 16 days. Specifically, the fermentation and aqueous processes are preferably performed by covering the upper portion of the container with a nonwoven fabric, closing the lid, and fermenting and aging.

The fermentation and aging conditions are preferably 8 to 12 캜. If the fermentation is aged at a temperature below 8 캜, the temperature is too low to effectively aging and ferment. If the temperature exceeds 12 캜, harmful fungus may occur. In addition, when aged at less than 14 days, the aging period is short and the flavor and flavor inherent to the functional natural kochujang of the present invention may be impaired. When aged for more than 16 days, economical efficiency may be lowered. And preferably aged.

In addition, the nonwoven fabric on the top of the container absorbs moisture that may be generated during the aging and fermentation of the functional natural kochujang of the present invention to prevent the occurrence of condensation and flower buds (white fungus).

The nonwoven fabric is preferably used for 1 to 3 days, and can be used in place of paper. If it is used for less than one day, it may be economically inefficient to use it. If it is used for more than 3 days, the absorbed water may be mixed with the prepared kochujang to cause condensation and flower branches. It is preferable to use after replacement.

Hereinafter, the experimental contents of the functional natural kochujang prepared by using the various mixing ratios and mixing ratios of the extracts of Toyohaku, Saponaria aloe, Perilla leaf extracts used in the production of the functional natural kochujang in the present invention will be described in detail.

[Comparative Example 1]

Comparative Example 1 is a general red pepper paste prepared by mixing 57% of red pepper powder, 18% of corn oil, 4% of fermented rice flour, 3% of glutinous rice, 3% of barley, 2% of sweet potato powder and 10% of salt.

[Example 1]

Example 1 was prepared by mixing 57% of red pepper powder, 18% of corn powder, 4% of glutinous rice powder, 3% of glutinous rice, 3% of barley, 2% of sweet potato powder, 10% of salt, and 3% It is a functional kochujang.

[Example 2]

Example 2 was prepared by mixing 57% of red pepper powder, 18% of corn powder, 4% of glutinous rice powder, 3% of glutinous rice, 3% of barley, 2% of sweet potato powder, 10% of salt and 3% of saponaria aloe powder Which is a functional kochujang prepared according to the present invention.

[Example 3]

Example 3 was prepared by mixing 57% of red pepper powder, 18% of corn powder, 4% of fermented soybean powder, 3% of glutinous rice, 3% of barley, 2% of sweet potato powder, 10% of salt and 3% It is a functional kochujang.

[Example 4]

Example 4 was prepared by mixing 57% of red pepper powder, 18% of corn meal, 4% of fermented soybean meal, 3% of glutinous rice, 3% of barley, 2% of sweet potato powder, 10% of salt and 3% It is a functional kochujang.

[Example 5]

Example 5 was prepared by mixing 57% of red pepper powder, 18% of corn powder, 4% of glutinous rice powder, 3% of glutinous rice, 3% of barley, 2% of sweet potato powder, 10% of salt and 3% of saponaria aloe extract on the basis of the above- It is a functional kochujang produced.

[Example 6]

In Example 6, based on the above-described manufacturing method, the functional group prepared by mixing red pepper powder 57%, corn oil 18%, fermented soybean powder 4%, glutinous rice 3%, barley 3%, sweet potato powder 2%, salt 10%, and sesame leaf extract 3% It is hot pepper paste.

[Example 7]

Example 7 is based on the above-described manufacturing method. Based on the above-described manufacturing method, 57% of red pepper powder, 18% of corn powder, 4% of fermented bean powder, 3% of glutinous rice, 3% of barley, 2% of potato powder, 10% 3% of extract, 3% of perilla leaf extract.

[Example 8]

Example 8 is based on the above-described manufacturing method. Based on the above manufacturing method, 57% of red pepper powder, 18% of corn powder, 4% of fermented bean powder, 3% of glutinous rice, 3% of barley, 2% of sweet potato powder, 5% of salt, 6% of the extract, 3% of the perilla leaf extract, and the mixture was prepared by the method of the present invention.

A. Sensory evaluation

In order to compare the characteristics of the functional natural kochujang of the present invention, the following experiment was carried out to select a graduate student of Food Science and Engineering who was approved as an examiner and to perform sensory evaluation after training suitable for the purpose of this experiment. The sensory test items were 9-point Likely Scale (9 points) and 1 point (Very Likely Score).

Sample Type
Sensory characteristics incense flavor Overall likelihood Comparative Example 1 7.3 7.0 7.7 Example 1 6.8 6.5 6.8 Example 2 6.8 6.7 6.8 Example 3 6.5 6.4 6.7 Example 4 8.3 8.2 8.2 Example 5 8.2 8.1 8.1 Example 6 8.0 8.2 8.1 Example 7 8.8 8.6 8.7 Example 8 8.8 8.7 8.8

As a result of the sensory evaluation, as shown in Table 1 and Fig. 2, the flavor and taste of the kochujang were the best in Example 8 in which kochujang was made under the conditions of the present invention, and the overall air pollution was also highest in Example 8 Respectively.

As shown in Table 1 and FIG. 2, in Examples 1 and 2, only a functional substance was pulverized in consideration of only health functional properties. As shown in Table 1 and FIG. 2, .

(Example 4), Saponaria aloe extract (Example 5), and Perilla leaf extract (Example 6) were mixed in the same manner as in Examples 4 to 6 except that the functional extract of the present invention was added, ), Respectively, exhibited lower sensory evaluation in flavor, taste, and overall acceptability compared to Example 8 of the present invention.

Further, when comparing Example 7 and Example 8, it was found that the taste and overall acceptability of Example 8 prepared by the production method of the present invention were increased compared to Example 7 wherein the amount of salt was doubled . This indicates that the amount of salt is high and the taste and overall airway hood are lowered.

Therefore, 57% of red pepper powder, 18% of red pepper powder, 4% of glutinous rice, 3% of glutinous rice, 3% of barley, 2% of sweet potato powder, 5% of salt, 3% of soil extract, 3% of saponaria aloe extract, It can be understood that the kochujang prepared according to the manufacturing method of the present invention has the highest preference.

A. Circulation experiment

In order to compare the characteristics of the functional natural kochujang of the present invention, the following experiment was conducted to observe the distribution period of the kochujang by preventing the bacterial growth and maintaining the nutrients, taste and aroma of the kochujang for a long time. The experimental environment was kept in an airtight room of 20 to 35 degrees Celsius, and a container was used as a porcelain bowl. The distribution period experiment was carried out on the 1st day, the 15th day, the 30th day, the 50th day and the 150th day.

Environment 1. Indoor Storage: Temperature 20 ~ 35 degrees (Closed Storage)
2. Purpose: Porcelain bowl Order Functional natural kochujang [Example 8] General red pepper paste [Comparative Example 1]

Day 1

Unchanged Unchanged

Day 15

No change in taste and flavor Mold begins to appear

30th day

No change in taste and flavor Colors change and molds become more numerous

50th day

The color changes to a bright color,
No changes in taste and aroma The taste changes and turns into gray mold
(Unable to eat)

Day 150

_ Fully ripened, fermented, clean and well-balanced in taste Deteriorated

As a result of the distribution period experiment, when Example 8 in which kochujang was prepared under the condition of the present invention and Comparative Example 1 which is a general kochujang were compared as shown in Table 2, fungi started to appear from the 15th day in Comparative Example 1 On the contrary, the functional natural kochujang of the present invention is not changed. In addition, from the 30th day onwards, the color of Comparative Example 1 changed and the mold became more abundant, whereas Example 8 showed no change in taste and flavor. In the case of the 50th day tea, the taste was changed to gray mold, and the food became impossible to be edible. In Example 8, the color changed to bright color, and the taste and aroma were not changed. On the 150th day, it can be seen that Example 8, a functional natural hot pepper paste of the present invention, was completely fermented and fermented, the color of which was clear, and the taste was ripe.

In addition, through this experiment, it can be seen that a large amount of salt can be used to prevent corruption, refrigerate storage, or a preservative, which can be edible even after a lapse of a period of time in general Korean red pepper paste sold on the market.

As a result of the circulation period experiment, the functional natural kochujang of the present invention can be known that the taste and aroma are further aged and turned into a fine color at room temperature of 20 to 35 ° C, and it turns into the taste, incense and color of the traditional Korean red pepper paste .

In the photograph of Example 8 of Table 2, there is a possibility of misunderstanding as a mold caused by a red pepper paste, but it is revealed that this is a problem of output due to light reflection.

According to the solution of the above-mentioned problems, the present invention has an effect of manufacturing a hot pepper paste which is free from compounds and which is minimized in salt while preventing fungi and deterioration, thereby increasing the shelf life.

As described above, it is to be understood that the technical structure of the present invention can be embodied in other specific forms without departing from the spirit and essential characteristics of the present invention.

Therefore, it should be understood that the above-described embodiments are to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than the foregoing description, All changes or modifications that come within the scope of the equivalent concept are to be construed as being included within the scope of the present invention.

S100. The first step of preparing a mixture of red pepper powder, red pepper powder, sweet potato, fermented bean powder, glutinous rice, barley, sweet potato powder, salt and functional extracts
S101. Step 1-1, in which a functional mixture is prepared by mixing distilled water, soil bacterium, saponaria aloe, and perilla leaves with an extractor,
S102. A step 1-2 of producing the heat extract by heat extraction of the functional mixture at 100 to 110 ° C for 5 to 7 hours
S103. The functional mixture remaining after the heat extraction is put into a compactor and compressed at a pressure of 200 to 300 bar to produce a compressed extract.
S104. After mixing the heat extracts of the first and second steps with the compressed extracts of the first to third steps, the gas produced when heating at 105 to 110 ° C is cooled again to obtain a functional distillate, step
S200. The second step of mixing the koji mixture and the fermented koji to prevent the bacterial growth to produce a functional koji paste
S300. The prepared functional koji paste is placed in a container and fermented and aged for 14-16 days at 8-12 ° C.

Claims

18 parts by weight of corn oil, 4 parts by weight of glutinous rice, 3 parts by weight of glutinous rice, 3 parts by weight of barley, 2 parts by weight of sweet potato powder, 5 parts by weight of salt and 13 parts by weight of functional extract were added to 57 parts by weight of red pepper powder, A first step;
0.03 part by weight of a fermented alcoholic beverage is added to 1 part by weight of the mixture of kochujang to prevent the growth of bacteria to produce a functional kochujang; And
And a third step of fermenting and aging the prepared functional koji paste in a container at 14 to 16 days at 8 to 12 DEG C,
Wherein the functional extract is prepared by mixing 2 parts by weight of saponaria aloe extract and 1.3 parts by weight of a perilla leaf extract with 1 part by weight of a tobacco extract,

The method according to claim 1,
The above-
(1-1) a step of preparing a functional mixture by mixing 5 parts by weight of distilled water with 1 part by weight of any one selected from the group consisting of soil bran, saponaria aloe, and perilla leaves;
A second step of preparing a heat extract by heat extraction of the functional mixture at 100 to 110 ° C for 5 to 7 hours;
A third step of preparing a compressed extract by pressing the remaining functional mixture after the heat extraction in a compression device at a pressure of 200 to 300 bar;
After mixing the heat extracts of the first and second steps with the compressed extracts of the first to third steps, the gas produced when heating at 105 to 110 ° C is cooled again to obtain a functional distillate, A method for producing a functional natural kochujang, comprising the steps of:

The method according to claim 1,
The nonwoven fabric is covered on the upper part of the container, the lid is closed to ferment and aged,
To prevent condensation and flower branches (white fungus) from occurring,
Wherein said nonwoven fabric is used for 1 to 3 days and then replaced.

The method according to claim 1,
The salt was roasted in a cauldron for 1 hour and 30 minutes to 2 hours to remove impurities.