KR20170006732A - Moringa pepper paste and preparation method thereof - Google Patents

Moringa pepper paste and preparation method thereof Download PDF

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KR20170006732A
KR20170006732A KR1020150097832A KR20150097832A KR20170006732A KR 20170006732 A KR20170006732 A KR 20170006732A KR 1020150097832 A KR1020150097832 A KR 1020150097832A KR 20150097832 A KR20150097832 A KR 20150097832A KR 20170006732 A KR20170006732 A KR 20170006732A
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moringa
leaves
minutes
soy sauce
leaf
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KR1020150097832A
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KR101753966B1 (en
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이현우
서영덕
박수연
박성귀
김민정
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농업회사법인 주식회사 수신오도
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    • A23L11/20
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105Plant extracts, their artificial duplicates or their derivatives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2250/00Food ingredients
    • A23V2250/20Natural extracts
    • A23V2250/21Plant extracts

Abstract

The present invention relates to a method for producing a fermented soy sauce comprising: (a) preparing a fermented soy sauce comprising moringa; (b) mixing 57 to 60 parts by weight of Moringa soy sauce and 31 to 33 parts by weight of red pepper powder in step (a) (C) adding 7 to 9 parts by weight of honey to the step (c); (d) enclosing the mixture of step (d) in a fermentation vessel and sealing the mixture; And a step (bar) of aging the sealed kochujang of step (e) for 45 to 60 days, and a method of producing moringa kochujang, And Moringa, which has excellent functional ingredients, to help people's health.

Description

Moringa pepper paste and preparation method thereof < RTI ID = 0.0 >

The present invention relates to Moringa kochujang and a method for producing the same. More particularly, the present invention relates to a moringa kochujang and a method for producing the same. More specifically, the present invention relates to a moringa kochujang, And a process for producing the same.

While recent economic developments have led many people to enjoy abundant life, westernization of diet and decrease in activity have put them at risk for weight gain, atherosclerosis, hypertension and diabetes. These chronic degenerative diseases are recognized as a serious problem not only because of the rapid increase in the number of patients but also because the age of disease is gradually lowered. As a result, there is a growing interest in health foods that can prevent and prevent these diseases.

It is known that health foods containing active substances which have excellent nutrients to the human body or that help to prevent and recover diseases are known to the people of the world. Health foods are being introduced in Korea. Typical examples are Ashwaganda, Graviola, Water Spinach, Molokhia, and Moringa.

Among them, Moringa oleifera is a soybean plant, which is a tropical tree that can be used for food as well as leaves and fruits as well as whole trees. It lives in tropical and subtropical regions including northern India and the Philippines. Moringa contains a large amount of inorganic inorganic substances such as calcium, magnesium, potassium, phosphorus, sulfur and glutathione and a small amount of elemental inorganic substances such as iron, zinc, copper, manganese and selenium, and zeatin, quercetin, It contains trace elements such as sitosterol, caffeoylquinic acid and camphorol, as well as more than 90 nutrients including 18 amino acids and vitamins.

Moringa contains a wide variety of nutrients, as well as relatively high nutrient levels compared to other vegetables and vegetables. It has seven times as much vitamin C as the orange, 11 times as much vitamin A as the spinach, 25 times as much iron as the egg, Magnesium, 14 times as much calcium as milk, twice as many amino acids as vinegar, 30 times as much R-amino acid as brown rice.

In addition, Mouring is effective in preventing hypercholesterolemia, anti-inflammatory effect, improving vision, normalizing blood pressure, improving skin health, improving digestive function, strengthening immune system, improving atopy, preventing wrinkles and aging, improving wound healing, It has excellent antioxidant properties and has 46 antioxidants and 36 antioxidants, making it one of the best natural antioxidants. Despite these excellent functions, Moringa has difficulty in mass cultivation in Korea like other tropical plants.

For this reason, Moringa leaves used in Korea are mostly imported from Southeast Asia, which is a cultivated land. In order to prolong the distribution period, Moringa leaves are imported after being harvested, dried or imported into powder or ring form. However, the dried leaves have a lower nutrient content than the moringa leaves, so that it is difficult to expect the maximized function of the moringa leaves. Also, as the food materials for the production of other forms of food containing moringa leaves, .

On the other hand, Korea, which is an agricultural country, has been using 'Jean' as a food storage method using salted fermentation by using salt which is easy to obtain because three sides are surrounded by the sea. 'Jean' means soy sauce, miso, kochujang, and chonggukjang. It is a seasoning commonly used in Korean kitchens. The Korean market is based on 'two heads' made of beans, and its importance is highly recognized through Korea's ancient books such as 'Samguksagi' and 'Haedong history'.

The excellent anticancer effect of fermented foods including soybean paste and kimchi in Korea is proved globally, and it is known that doenjang and kochujang have the effect of activating the metabolism to burn fat and prevent cholesterol from atherosclerosis and obesity have. In addition, the fermented foods contained in fermented foods have the effect of removing the heavy metals in the body, purifying the blood cleanly and cleanly.

Generally, Zhang is based on meju, which is made by boiling meju and maturing other ingredients. Meju is fermented in salt water and fermented, and brine is separated from meju. Salt water is made into soy sauce. Meju is further aged to make miso. Meju flour, jochung and red pepper powder are added to make kochujang.

In recent years, a method of manufacturing a 'jean' which can include taste or health by incorporating or replacing a high-functionality material having nutrients and functions in a traditional 'jean', which is a material that always goes up on our table.

Korean Patent Laid-Open Publication No. 10-2013-0088224 discloses a method for producing a moringa seed extract by preparing an extract from germinated moringa seeds or using a subcritical extraction method to produce various kinds and effects And a composition for external application for skin which can exhibit higher efficacy by using the extract. Korean Patent Laid-Open Publication No. 10-2014-0143655 discloses a method of treating cancer with a natural anticancer drug because it has low toxicity to normal cells, exhibits excellent toxicity to cancer cells, is water-soluble and easily absorbed into cells, Discloses a composition for treating or preventing cancer comprising an aqueous extract of Moringa oleifera leaf which can be used for development as an active ingredient and a method for preparing an extract of Moringa leaf effective for anti-cancer. Korean Patent Publication No. 10-0862305 is characterized in that it is prepared by including a mistletoe extract, a medicinal extract, a medicinal herb extract, a herb extract containing a bellflower extract, a rice koji, a soybean koji, and a salt. The method for producing the functional herbicidal soybean paste of the present invention comprises the steps of: (a) preparing a herbal extract including a mistletoe extract, a medicinal plant extract, a water extract, a bellflower extract, rice koji and soybean koji; (b) By weight of soybean koji, 43 to 49% by weight of rice koji, 20 to 26% by weight of soybean koji and 5 to 11% by weight of salt, and (c) fermentation. Herb doenjang and a preparation method thereof. Korean Patent Registration No. 10-1193120 discloses a method for producing a corn starch composition comprising the steps of forming a Moringa coagulant composition by mixing a Moringa leaf powder or a Moringa leaf powder with a coagulant, washing and soaking the soybeans, Separating the beans and forming soymilk; adding the moringa coagulant composition to the soymilk to form a soymilk composition containing Moringa leaves; It is made by molding water into a molding mold and pressing molding to form tofu containing Moringa leaf. It is produced by keeping the unique taste of tofu, so that the moringa leaves have a nutritional and physiological function, Containing tofu and a process for producing the same. However, the above-mentioned inventions have made the meringa soy sauce so as to contain the nutrients and useful substances of the meringa by aging the meringue tea produced by the method of sucking or steaming by the method suitable for the meringue leaves with a certain salt water, The present invention differs from the present invention in its purpose, structure and effect.

Moringa is a representative high-functional crop grown in the tropical and subtropical regions, and is currently in the spotlight for the prevention of healthy eating and adult diseases. However, due to the nature of Moringa habitat, large-scale cultivation in Korea has not yet been established, and it is mainly consumed directly in powder, ring form, or used as a dried leaf as it is subjected to Moringa's unique bitter taste. Despite such excellent functions, there are problems in that the method of utilization is limited and can not be utilized sufficiently. Therefore, it is necessary to study the appropriate intake method suitable for the taste of Koreans.

It is an object of the present invention to provide a method which can easily utilize excellent nutrients and excellent functional ingredients by processing the Moringa leaves into a form that can be easily ingested according to the taste of Koreans.

In order to solve the above problems, the present invention provides a method for producing fermented soy sauce comprising: (a) preparing a fermented soy sauce comprising moringa; (b) mixing 57 to 60 parts by weight of Moringa soy sauce and 31 to 33 parts by weight of red pepper powder B) adding 7 to 9 parts by weight of honey to the step (c); (d) heating the mixture of step (d) to a fermentation vessel; And (e) aging the sealed kochujang at the stage (e) for 45 to 60 days, wherein the step (e) We serve hot pepper paste.

Although Moringa according to the present invention has excellent nutrients and excellent functional ingredients through its manufacturing method and is very advantageous to modern people, it has been used as a powder, The ingestion of Linga can be easily taken, which is helpful for the public health and food industry.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a schematic view showing a process for producing an orchid tea of Moringa leaf.
Fig. 2 is a schematic view showing a process for producing a molten tea leaf tea.
Fig. 3 is a schematic diagram showing a manufacturing process of the Moringa soy sauce. Fig.
Fig. 4 is a schematic view showing a manufacturing process of a Moringa kochujang according to the present invention. Fig.

The present invention relates to a method for preparing a pickled jelly using a moringa leaf, which is known to have excellent nutritional composition and a large amount of a health component and has excellent anticancer activity and antihyperlipidemia treatment and prevention, Excellent components are easily available. Hereinafter, the present invention will be described in detail with reference to specific examples.

Moringa is a highly functional crop grown primarily in the tropical and subtropical regions. Despite its excellent function, it is still a crop that is difficult to mass produce in our country. Therefore, it is possible to make pickled jelly using imported moringa leaves. If dried leaves of moringa, which is a common import form, are used, it will be broken off during distribution process and the appearance will be reduced. Therefore, it is used to make Moringa leaves in the form of meringue pickles, steamed tea, or steamed tea to make the Moringa pickles, remove the bitter taste of Moringa, and increase consumer preference.

I. Manufacture of Moringa Tea

The production of Moringa tea is similar to that of green tea manufacturing, but the production of Moringa leaves and stem thereof is not easy due to the thin cuticle layer and the thin thickness of the leaflet.

1. Manufacture of Moringa bamboo tea

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a schematic view showing a process for producing an orchid tea of Moringa leaf. The manufacturing process of the Moringabucho tea is as follows.

In order to manufacture Moringa tea, Moringa leaves are firstly reapplied (S100). Moringa leaves have acute side of the leaf stem like acacia leaves, but when they approach to the lower part of leaf stem, secondary leaf stems occur on left and right leaves, Leaves face to side. At this time, the tea leaves can be used in both the stem and the petiole, but only the petiole except the stem can be used. In this example, since the leaf stem contains many unique nutrients and functional ingredients, leaf stem was collected and used.

The collected meringue leaves are washed in clean water (S200). Washing is preferably performed 2 to 3 times. The washed Moringa leaves are bundled 5 to 7 times and hang upside down and remove the external moisture with a dry or dry cloth for 2 to 3 days in the shade. If there is a lot of water on the outside, when the meringue leaves are turned, the external moisture is turned into steam by hot heat, so that it can affect the meringue leaf, so that it can bloom the leaf. Therefore, It is necessary to remove the external moisture of the leaves.

The washed Moringa leaf is firstly poured in a pot-boiling pot (S300). The temperature of the frying pan is determined by the type, quantity and moisture content of the frying pan. The frying temperature of the frying pan is lower than that of the green tea leaves. However, when the first batch is carried out at too low a temperature, it is necessary to heat at a sufficiently high temperature since the enzymes in the stem are left intact and unwanted fermentation occurs. The primary condensation is usually carried out at 80 to 90 ° C, preferably at 80 ° C.

If the temperature of the frying pan goes up to 80-90 ° C, the moling leaves prepared in S300 are squeezed by pressing the leaves, turning, rubbing and scattering. 5 to 10 minutes, while running out of the foot is removed to room temperature and rub it. The cell structure of the moringa leaves is destroyed in an appropriate state to remove the activity of the oxidizing enzyme and form the moringa leaves. At this time, the bitter taste is removed to some extent, and the savory flavor is added. Ribs should be applied for 10 ~ 15 minutes. After finishing the rubbing, spread the Moringa leaf widely and leave it at room temperature for 10 ~ 15 minutes to remove moisture and dry it.

When the first smoothing step (S300) is finished, the second smoothing step (S400) is performed. The process is the same as that of the first batch, but the temperature is preferably 200 to 250 ° C., preferably 200 to 220 ° C., for 10 to 15 minutes. After finishing the finishing process, finish the second finishing step by drying for 10 ~ 25 minutes at room temperature for 10 ~ 15 minutes like the first finishing step. Through this process, it is adjusted to the removal of enzymatic activity and the optimum moisture content in the first smelting step, and the more the process is performed, the lower the bitter taste and the flavor of the moringa tea are increased.

When the second smoothing step (S400) is finished, the third smoothing step (S500) is performed. The third step is to bake for 30 to 40 minutes at a relatively low temperature of 100 to 200 ° C, bake for 10 to 15 minutes, and leave to dry for 10 to 25 minutes.

For the mass production of the Moringa tea, a kneading machine is used. The sieving machine is a batch type and continuous type. The batch type is a semi-elliptic pot. The green leaf is put at a temperature of 80 ~ 90 ℃ and the meringue leaves are stirred by hand. Inactivate the enzyme with steam. When the foot odor disappears, the temperature is lowered gradually. On the other hand, the continuous type is a machine composed of two cylinders and one pot, or one cylinder and two pots. The green leaves are put at about 250 to 350 ° C., the cylinder and the pot are set at different temperatures, It is.

Depending on the moisture content remaining on the used leaves, the second sublimation step (S400) may be performed two to four times. In the case of Moringa leaves, the number of times of pilling is preferably 3 to 5 times, but it is not limited thereto. Depending on the kinds of leaves, the final moisture content may be 4 to 6%, and the specific pungent or bitter taste You can control the number of times it is turned off for removal.

The meringa leaves that have been finished until the third finishing step (S500) are stored in a container and aged to complete the Moringa beech tea so that the moisture content of the whole meringue tea is kept uniform (S600). The final moisture content of Moringa tea after completion of the soaking step is 4-6%.

2. Manufacture of Moringa tea

Fig. 2 is a schematic diagram showing a process for producing a molten tea leaf tea. The manufacturing process of Moringa japanese tea is as follows.

In order to manufacture Moringa tea, Moringa leaves are firstly reapplied (S100). The extraction step is the same as the Moringa leaf extraction procedure of Moringa bush tea. The collected meringue leaves are washed in clean water (S200). The extraction step is the same as the Moringa leaf extraction procedure of Moringa bush tea.

The washed Moringa leaves are subjected to the fermentation step (P300). When boiling water is boiled in the hot pot, when the steam reaches enough, put Moringa green leaf in the steamer and steam it for 20 ~ 40 seconds. Steaming time varies depending on the kind and amount of the raw material. For Moringa leaves, steam for 20 to 40 seconds, preferably 20 to 30 seconds.

Moringa leaves that have been overproduced (P300) are subjected to a first hot air drying step (P400) in which the moisture on the surface of the meringue leaves is heated by hot air of 100 to 250 ° C while stirring in hot air while stirring. At this time, the moisture of the Moringa leaves is evaporated and the moisture inside the leaves becomes uniform throughout the Moringa leaves and the Moringa leaf color is maintained. At this time, the moisture content of the meringue leaves is subjected to hot air drying until the moisture content is reduced to about 40 to 50%. Dry for about 20 to 40 minutes with hot air.

Moringa leaves that have undergone the first hot air drying step (P400) perform a kneading step (P500). Similar to the process of preparing the seedling of Example 1, the seedling was sprinkled for 10 to 15 minutes while repeating the spinning and spinning, thereby appropriately destroying the cell tissue of the moringa leaves to form a moringa component, Also,

Moringa leaves that have undergone the cleavage step (P500) are subjected to a second hot air drying step (P600) with hot air at 80 to 90 ° C. At this time, the moisture content of the meringue leaves is subjected to hot air drying until the moisture content is reduced to about 40 to 50%. Dry for about 20 to 40 minutes with hot air.

It can be carried out by adding P300 ~ P500 steps 2 ~ 4 times according to the type and amount of fresh leaves. As the process repeats, the bitterness of the leaves is reduced, and the deep and rich flavor is revived. In this example, the process of squeezing and drying was repeated three times using Moringa leaf as a raw material.

The second hot air drying step (P600), and the drying step (P700). The secondary hot air dried leaves are spread widely and dried at room temperature for 1 ~ 2 hours so that the moisture content is 4 ~ 6%.

II. Manufacture of Moringa soy sauce

Fig. 3 is a schematic diagram showing a manufacturing process of the Moringa soy sauce. Moringa soy sauce is prepared using the Moringa tea leaves prepared through the above I process. Moringa tea leaves can be used in each of the above-mentioned I-step or tea leaf tea, and the above-mentioned tea leaf tea or carbohydrate tea leaves mixed with 1: 1 can be used (A). When the tea leaves are mixed, the flavor and taste become milder than those used.

In addition, the Moringa leaves used for the production of Moringa soy sauce may be prepared by washing not only the Moringa tea leaves produced through the above I process but also the collected Moringa leaves and drying them to have a moisture content of 4 to 6%. For drying of Moringa leaves, cleaned Moringa leaves can be bundled with 4 ~ 6 sheets for natural drying. For mass production, it is dried by hot air at 100 ~ 250 ℃.

Prepare salt water for the preparation of MORINGGA soy sauce (B). The water is prepared by using clean water such as uncontaminated groundwater, jiggle water, etc., and alkaline water of pH 8 to 10.5 is preferably used. If acidic water is used, the fermentation of soy sauce is not good due to sterilization effect, and soy sauce having thick taste can be obtained. In the embodiment of the present invention, litmus paper was used and only water having a pH of 8 or higher was used. It is also preferable to use mineral-rich water.

The salt used in the preparation of the soy sauce is preferably sun salted. The salt used in the examples of the present invention was salt of domestic sun salt for 5 years or less. Add 170 ~ 250g of salting-out salt per liter of water and completely dissolve to make salt water with 17 ~ 25% salinity.

The moringa leaves having a water content of 4-6% prepared in the step (A) and the brine prepared in the step (B) are mixed (C). (A) Step 2 kg of Moringa leaf per liter of salt water is prepared. Add Moringa leaves prepared in a jar of Moringa soy sauce and pour the salt water into the Moringa leaves. Clean the upper part of the jar and sterilize it for more than 15 minutes. Use a sufficiently cooled scale so that the meringue leaves are completely immersed in the salt water.

In step (C), the Moringa leaf submerged in saline is aged in a sunny sunshine for 45 to 60 days. During the day time, open the lid of the jar so that the sunlight and air can be blown, and cover the lid for the nighttime during dew. Prevent insects from entering during the ripening period, keeping the cleanliness, and keep the net in the entrance of the jar to allow air and light to pass through.

When the fermentation is completed in the step (D), the moringa soy sauce is separated to complete the moringa soy sauce (E). When the fermentation of the Moringa soy sauce ends, the color of the liver turns to a clear brown color close to black. At this time, the soy sauce is separated and the moringa leaves contain moisture more than the vinegar or the tea leaves, so that the leaves are similar to the moringa leaves and have a characteristic flavor of Moringa, which is used as a material of Moringa pickles .

The fermented Moringa soy sauce in step (E) is put into a pot, the salinity is checked with a salinity meter, the boiling is performed until the salinity becomes 20 to 25%, and the soup is cooled to complete the moringa soy sauce (F).

The above-mentioned moringa soy sauce manufacturing method may use Moringa safflower. In this case, for the concentration of water and moringa component contained in the moringa leaves, it is necessary to increase the salinity used for soy sauce production and increase the weight of the moringa leaves to be added do.

III. Manufacture of Moringa Kochujang

4 is a schematic view showing a manufacturing process of a moringa pickling according to the present invention.

Step (a) of preparing Moringa soy sauce as in the above II process for use in manufacturing Moringa kochujang.

Add 5 kg of Moringa soy sauce prepared in step (a) into a pot, add 2.7 kg of red pepper powder, and mix evenly so that there is no bundle. The salinity of Moringa soy sauce is 20 ~ 25%, and when it is higher or lower, the total salinity of whole kochujang is controlled by controlling the amount of sun salt added.

At this time, a mixture of red pepper powder mixed with 2 kg of red pepper powder and 700 g of sodium sulfite powder can be used. The 70-74: 30-26 weight ratio of red pepper powder to Hashuo powder is appropriate. Hashuo (Hashuo) has recently received attention as a source of natural female hormones. Hashuo, a perennial herbaceous herbaceous plant belonging to the family Mallipulaceae, is known as a health food with excellent properties such as improvement of female climacteric disorder, immunity, strengthening, antioxidant effect, and is becoming very popular. In addition, by adding Hashuo powder during the production of kochujang, It can be ingested.

By using horseradish powder to make kochujang, it is possible to take steadily the functional ingredients of dassoo which helps to prevent hair loss and alleviate menopausal symptoms by abundant lecithin ingredient as well as nutrition of Moringa.

When the red pepper powder is well mixed in the Moringa soy sauce of step (b) above, it is boiled in a fire. Continue stirring with a spatula so that the bottom does not bite during boiling.

700 g of honey is added to step (c). The honey preferably uses ripe honey aged more than two years. Instead of honey, it can be used in place of carbohydrate, caramel, oligosaccharide, sugar and the like. When the honey is completely mixed, red pepper powder, honey, or moringa soy sauce are used to obtain the viscosity of the red pepper paste. Salt or meringue soy sauce to match the final salinity to match your preference. At this time, the ingredient ratio of Moringa kochujang to the total weight is 57 to 60 parts by weight of Moringa soy sauce, 31 to 33 parts by weight of red pepper powder or red pepper powder and 7 to 10 parts by weight of honey powder.

The kochujang in the step (d) is contained in a fermentation container and sealed. The fermentation vessel may be a general fermentation vessel including a jar. In step (e), the sealed kochujang filled with the sealing pack is fermented in a fermentation room for 45 to 60 days to complete the meringa hot pepper paste.

The present invention relates to a method for producing a meringue soy sauce using a meringue tea produced through a method of pounding or steaming a meringue which contains a large amount of excellent nutritive substance, The present invention provides a method of easily utilizing the ingredients of the present invention in everyday dietary life.

Claims (6)

(A) preparing fermented soy sauce comprising moringa;
(B) mixing 57 to 60 parts by weight of the Moringa soy sauce of the step (a), 31 to 33 parts by weight of red pepper powder or 31 to 33 parts by weight of a mixture of red pepper powder and Hashuo powder;
Heating the mixture of step (b);
Adding (d) 7 to 10 parts by weight of honey to the step (c);
(D) enclosing the mixture of step (d) in a fermentation vessel and sealing it;
(B) aging the sealed kochujang in step (d) for 45 to 60 days.
The fermented soy sauce according to claim 1, wherein the fermentation soy sauce comprising the Moringa in step (a) comprises: (A) preparing a dried Moringa leaf after collecting and washing the Moringa leaves;
(B) adding saline to the clean water so that the salt concentration is 17 to 25% by weight;
(C) mixing 1.8 to 2.2 kg of Moringa leaves of step (A) per liter of alkaline brine of step (B);
(D) a step of putting the Moringa leaf and salt mixture of step (C) into a jar and fermenting for about 45 to 60 days in a sunny place;
(E) separating the liquid phase portion using the sieving fermentation mixture of step (D);
And (F) heating the fermented Moringa soy sauce of step (E) to boiling to a salinity of 20 to 25% to complete the moringa soy sauce.
The method according to claim 2, wherein the dry Moringa leaf of step (A) comprises: (S100) collecting Moringa leaves;
Washing the meringue leaves collected in the step (S100) into clean water and removing water (S200);
In step S200, leaves are drained for 5 to 10 minutes at 80 to 90 DEG C for 10 to 15 minutes at room temperature, then allowed to stand at room temperature for 10 to 15 minutes, );
The first step of the step (S300) is to leave the meringue leaves at a temperature of 200 to 250 ° C for 5 to 10 minutes and then at room temperature for 10 to 15 minutes. Then, the leaves are allowed to stand at room temperature for 10 to 25 minutes, (S400);
The second step of the step (S400) is to leave the Moringa leaf in a pouring pot at 100-200 ° C for 30-40 minutes, bake at room temperature for 10-15 minutes, then leave at room temperature for 10-25 minutes, (S500);
Wherein the third step of step S500 is a step of drying Moringa leaves at room temperature to a moisture content of 4 to 6% (S600).
The method according to claim 2, wherein the dry Moringa leaf of step (A) comprises: (S100) collecting Moringa leaves;
Washing the meringue leaves collected in the step (S100) into clean water and removing water (S200);
The step (P300) of steaming the leaf from which moisture has been removed in the step (S200) in a steam of 100 DEG C for 20 to 40 seconds in a hot pot;
Drying the steamed moringa leaves of step (P300) by hot air at 80 to 90 DEG C for 20 to 40 minutes (P400);
Step (P500) of bending Moringa leaves of the first hot-air-drying step (P400) for 10 to 15 minutes;
A step (P600) of performing a secondary hot air blow for 20 to 40 minutes in hot air at 80 to 90 DEG C in the step (P500);
And drying (P600) a second hot air-dried Moringa leaf at room temperature for 1 to 2 hours (P700).
The method according to claim 2, wherein the water in step (B) has a pH of 8 to 10.5.
A moringa hot pepper paste prepared by the method of manufacturing Moringa hot pepper paste of any one of claims 1 to 5.
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Publication number Priority date Publication date Assignee Title
CN108112968A (en) * 2018-02-07 2018-06-05 安徽华安食品有限公司 A kind of thick chilli sauce and preparation method
KR20190060286A (en) * 2017-11-24 2019-06-03 모링가 농업회사법인 주식회사 Meringue pickling and its preparation method
KR20190060300A (en) * 2017-11-24 2019-06-03 모링가 농업회사법인 주식회사 Meringa kakdugi and its preparation method

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그러나 상기 발명들은 모링가 잎에 적합한 방법으로 덖거나 찌는 방법을 통하여 생산한 모링가 차를 일정 염수와 숙성시킴으로써 모링가의 영양소와 유용물질을 함유하도록 모링가 간장을 제조하고 이를 이용하여 모링가 고추장을 제조하는 본 발명과는 그 목적, 구성 및 효과에서 차이를 보인다.

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KR20190060286A (en) * 2017-11-24 2019-06-03 모링가 농업회사법인 주식회사 Meringue pickling and its preparation method
KR20190060300A (en) * 2017-11-24 2019-06-03 모링가 농업회사법인 주식회사 Meringa kakdugi and its preparation method
CN108112968A (en) * 2018-02-07 2018-06-05 安徽华安食品有限公司 A kind of thick chilli sauce and preparation method

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