KR20170084770A - Red-pepper Paste Using Grain Syrup, and Method for Manufacturing the Same - Google Patents

Abstract

The present invention relates to a process for producing a crude kochujang producing a kochujang of uniform quality by using a crude kochujang, and a crude kochujang prepared by this process.
According to the present invention, there is an advantage that the flavor of kochujang is improved and the storage property is increased because the starch is produced by using high-purity starch, which is mostly saccharified, and the intermediate product content of starch is low and starch saccharification and red pepper powder, Since the ripening of the powder proceeds in a separate process, the quality of the kochujang is uniform and the manufacturing is easy.

Description

(Red-pepper Paste Using Grain Syrup, and Method for Manufacturing the Same)

The present invention relates to a process for producing a crude kochujang producing a kochujang of uniform quality by using a crude kochujang, and a crude kochujang prepared by this process.

Kochujang is a representative fermented food along with miso, and it is used as a seasoning such as raw, cooked, simmered, roasted, pickled, etc. with sweetness, salty taste, hot taste,

Kochujang contains nutrients and physiologically active substances such as proteins, saccharides, carotene, vitamins, capsaicin and soy peptides derived from fermented products of red pepper powder, glutinous rice and soybean, and has a characteristic of harmonizing well with spicy, sweet and savory taste , Chili, and Tabasco, as well as a versatile source of Western food.

The salt of kochujang has various physiological functions such as obesity suppression, anticancer effect, antiviral and antioxidant ability as well as automatic suppression and increase of oxidation of ascorbic acid. Capsaicin, which is a spicy ingredient, is adrenal gland, The activity of acetyl-CoA carboxylase, which is a restriction enzyme of the fatty acid synthesis process in the liver, is inhibited, and the activity of lipoprotein lipase of adipose tissue is increased Thereby inhibiting an increase in body fat.

The conventional method of producing kochujang is to mix the rice with the pulverized rice and the soaked soybeans, and then add sugar, emulsion, dried and pulverized to make a fermented powder, adding maltose and water to the immersed and boiled starch and adding red pepper powder, Powder, etc., and fermented for a certain period of time, the starch is saccharified by the enzymes of the germ and malt contained in the malt flour, the protein is hydrolyzed, and the amino acid is produced and the kochujang is made.

Kochujang is a fermented soybean paste which is produced by the fermentation process of amylase produced by the microorganism, the sweetness of the sugar produced by the saccharification of the amylase, the amino acid produced by protease proteolytic action, the fatty acid produced by the action of lipase, The salty taste of salt is well harmonized and nutritional value is high.

The quality characteristics of kochujang vary depending on the raw material and the method of immersion. In the case of kochujang added with starch syrup, the content of reducing sugar is higher than that of wheat flour kochujang, while the content of amino nitrogen is lower than that of wheat flour kochujang. One has been reported to have a low flavor.

As interest in health increases with the improvement of income level, people's awareness about food is not merely a nutritional source for maintaining the status of life, but focuses on the function of food. Kochujang also has sensual And the tendency to emphasize the functionality of the food.

As an example of such an example, Korean Patent Registration No. 10-1365551 discloses an invention relating to kochujang added with persimmon syrup. The persimmon or persimmon is crushed, extracted with distilled water, filtered and purified, ° The reduced syrup, which is prepared by concentration under reduced pressure until it becomes bricks, is added together with corn meal rice syrup in the preparation of kochujang.

The Glycemic Index (GI) of the Kochujang can be reduced by the addition of low syrup, which is effective to inhibit the metabolic syndrome and diabetes which can be induced by the high sugar index of Chochung Functional kochujang can be prepared.

However, since the sugar content of persimmon syrup is lower than that of seasonal syrup, the use of the seasoning should be increased in order to make the taste of the red pepper sauce tastable. As a result, the effect of reducing the seasoning usage is only marginal, It is possible to expect only an effect to the extent that

In addition, Korean Patent Laid-Open Publication No. 10-2011-0023193 discloses an invention in which functional juice added with an acid mulberry leaf extract and sweet potato are prepared, and the juice is added during the manufacture of a red pepper paste. Natural sugars and dietary fiber components Is added to kochujang, which is good for the treatment and prevention of various diseases and diseases. It provides a high quality kochujang which is strong in sweetness and weak in spicy and salty taste unique to kochujang, and satisfies food stability and consumer's preference for well-being food .

However, since the koji paste is prepared by saccharifying sweet potato starch and adding an acid mulberry leaf extract thereto, the functional ingredient is added to the general sweet potato so as not to improve the physical properties of the sweet potato, And the acidic mulberry leaf extract has a bitter taste. Therefore, the nutritional value of kochujang is lowered because of the increase in the sweet taste of the seasoning to improve its sensory characteristics.

The problem to be solved by the present invention is to decompose high molecular weight starch more with low molecular weight sugar to prepare high purity starch and use it to manufacture a hot pepper paste so that the quality of the prepared hot pepper paste is uniform, And a method for producing the same.

In order to solve the above problems, the present invention provides a Korean red pepper paste comprising 100 parts by weight of crude oil, 90 to 130 parts by weight of water, 20 to 60 parts by weight of red pepper powder, 5 to 20 parts by weight of salt and 1 to 15 parts by weight of fermented powder.

In addition, the present invention provides a method for preparing a safflower hot pepper paste which comprises dissolving 100 parts by weight of crude saponin in 90 to 130 parts by weight of water, mixing 20 to 60 parts by weight of red pepper powder, 5 to 20 parts by weight of salt and 1 to 15 parts by weight of fermentation powder do.

The starch is prepared by mixing 130 to 170 parts by weight of water and 0.1 to 3.0 parts by weight of starch liquefying enzyme mixed with 20 to 30% by weight of? -Amylase and 70 to 80% by weight of pullulanase into 100 parts by weight of starch, ; Adding 1 to 5 parts by weight of malt based on 100 parts by weight of starch to the liquefied starch, and saccharifying at 50 to 70 ° C for 5 to 15 hours; Filtering the saccharified sugar solution to remove the malt solids; And concentrating the sugar solution from which the malt solids have been removed at 100 to 120 ° C for 2 to 5 hours to prepare a tonic solution.

In addition, it is preferable that 0.001 to 0.010 part by weight of calcium chloride based on 100 parts by weight of starch is further added to the mixture of starch, water and starch liquefying enzyme in the liquefaction step.

Further, in the saccharification step, 0.01 to 0.10 parts by weight of sodium meta-disodium sulphate based on 100 parts by weight of starch is preferably added to the liquefied starch, and it is more preferable to cool the sugar solution in a vacuum of 400 to 700 mmHg after concentration .

In addition, it is preferable to aged the prepared kojong kochujang for 5 to 30 days.

The kojukchujang according to the present invention is advantageous in that the flavor of the kochujang is improved and the storage stability is increased because the starch is produced by using high purity starch to which most of starch is saccharified.

In addition, since the intermediate product content is low, the starch saccharification and the red pepper powder and the fermentation of the fermented powder are processed separately, so that the quality of the red pepper paste is uniform and the production is simple.

The process for preparing a red pepper sauce according to the present invention comprises dissolving crude red pepper in water and mixing red pepper powder, salt and fermented powder to prepare a red pepper paste.

More specifically, 100 parts by weight of crude oil is dissolved in 90 to 130 parts by weight of water, 20 to 60 parts by weight of red pepper powder, 5 to 20 parts by weight of salt and 1 to 15 parts by weight of molasses powder are mixed to prepare a red pepper paste. When fermented for ~ 30 days, you can get more improved flavor of kochujang.

The starch used in the present invention is produced using starch as a main ingredient, and the starch is not limited to rice starch, corn starch, potato starch, sweet potato starch, soybean starch and the like.

More specifically, 130 to 170 parts by weight of water and 0.1 to 3.0 parts by weight of starch liquefying enzyme are added to 100 parts by weight of starch, Mix.

The starch liquefying enzyme selectively hydrolyzes the glycoside bond of starch to produce oligodextrin having a low molecular weight. As such a starch liquefying enzyme, in the present invention, α-amylase (α-amylase) and pullulanase ) Are used in parallel.

The amylase cleaves the glucose chain of the starch irregularly from the inside to lower molecular weight and continues to shorten as the starch is liquefied. The α-amylase acts only on the α-1,4 bond of the glucose and the α -1,6 bond does not work.

Amylose and amylopectin, which are typical starches, are usually contained at a ratio of about 25:75 (based on rice), and amylose has only α-1,4 bond. Therefore, amylose of rice starch is mostly degraded by α-amylase.

However, since amylopectin of rice starch is composed of α-1,6 bonds and is not cleaved by α-amylase, it does not participate in the liquefaction and glycosylation processes, thereby deteriorating the yield and purity of the crude protein.

In order to solve this problem, a starch liquefying enzyme is used in combination with α-amylase as well as pullulanase. Pullulanase has a function of specifically hydrolyzing α-1,6 bond to produce linear dextrin Amylase cleaves the α-1,6 bond in the amylopectin which is not degraded by the α-amylase.

As described above, in the process of liquefaction of rice starch, the? -Amylase randomly cleaves the? -1,4 bond of amylose and the pullulanase cleaves the? -1,6 bond of amylopectin to produce liquefied starch, Both amylose and amylopectin of starch may be degraded and converted to liquefied starch.

The blending ratio of the? -amylase and the pullulanase is preferably the same as that of the amylose and amylopectin in the rice starch. For example, the blending ratio of the? -amylase and the pullulanase is preferably 20 to 30:70 to 80% proper.

The mixture of starch, water and starch liquefying enzymes may comprise an enzyme stabilizer to stabilize the starch liquefying enzyme and calcium chloride (CaCl ₂ ) or calcium carbonate (CaCO ₃ ) is preferred as the enzyme stabilizer, with calcium chloride being more preferred More preferably 0.001 to 0.010 part by weight of calcium chloride based on 100 parts by weight of starch. The calcium chloride stabilizes the starch liquefaction enzyme, optimizes its activity, inhibits the aging of the starch and, when dissolved in water, Promote liquefaction.

In order to optimize the activity of the starch liquefying enzyme, it is preferable to adjust the pH of the mixture to 5.5 to 6.5 and to heat the mixture at 50 to 90 ° C for 1 to 5 hours, and the sugar content of the liquefied starch is 30 to 40 ° Bx (Brix), and dextrose equivalent (DE) represents 7-11.

As the water used above, it is preferable to use brine mineral ion water.

Marine mineral waters are also known as marine mineral waters or deep ocean waters, and generally refer to water that is drained from more than 800 m underground within about 1 km from the coast to the land. In the deep underground rock layer of the coast or coast, Interlocking, storage, aging, and ionization in the conditions of natural rock groundwater and geologic time and space flowing through deep sea aquifers, along the deep aquifers of the land.

The marine mineral waters are influenced by the surrounding geology, and their useful value as well as the quality of the water quality can be changed depending on the characteristics of the underground soil and rock. Compared with the deep sea water obtained from the ocean of 200 m or more in depth, ), Minerals such as magnesium (Mg), strontium (Sr), manganese (Mn), zinc (Zn), iron (Fe), copper (Cu), nickel (Ni), vanadium Is abundantly contained.

In addition, it contains a lot of inorganic nutrients such as nitrogen (N), phosphorus (P), and silicic acid, and it is almost free from contamination by Escherichia coli and general bacteria, and contains antioxidants, essential trace elements and various minerals in a balanced manner And thus it is effective to remove active oxygen.

The minerals contained in the marine mineral waters help to increase and stabilize starch liquefaction and glycosylation activity, and it is contained in the crude oil and increases the storage property by the antioxidant component. In addition, the useful ingredient of the marine mineral water is added to the final product, can do.

In addition, marine mineral water is close to a ratio known to be ideal for human body absorption of calcium and magnesium, similar to human body fluids. Calcium and magnesium in appropriate concentrations and ratios can lower blood pressure and cause diarrhea, diabetes, Myocardial infarction and the like can be obtained, and each mineral component acts on the metabolism of the human body, thereby mitigating the deterioration of the physiological function of the human body due to morning sickness.

Next, the malted starch is added to the liquefied starch to saccharify it to a low molecular weight reducing sugar having sweetness such as glucose, fructose, maltose and isomerized sugar.

It is preferable that 1 to 5 parts by weight of malt based on 100 parts by weight of starch is added to the liquefied starch and the resulting mixture is saccharified at 50 to 70 ° C for 5 to 15 hours to adjust the pH to 4.5 to 6.0 to optimize the activity of the malt enzyme.

The maltose converts the liquefied starch into a sugar, which is converted to a sugar in the form of dextran, maltose, glucose, diastase, amylase, protease, It contains digestive enzymes such as invertase, investase, and phytase, and oxidases.

In the saccharification step, it is preferable to further add sodium metasulfate (Na ₂ S ₂ O ₅ ) to the liquefied starch and saccharify it, or 0.01 to 0.10 part by weight of sodium metabisulfite per 100 parts by weight of the starch is preferably added, The aqueous solution is slightly acidic and has hygroscopic properties, so it absorbs moisture in water gradually to sodium hydrogen sulfite (NaHSO ₃ ) and sodium hydrogen sulfite generates sulfur dioxide (SO ₂ ) in the air. The sulfur dioxide, To suppress the change in physical properties of the crude oil.

Sodium sulfite (Na ₂ SO ₃ ), sodium hyposulfate (Na ₂ S ₂ O ₄ ) and the like are used as a substance similar to sodium meta-sodium bisulfate. However, their aqueous solution exhibits alkalinity or self-decomposition rapidly by heating. When the alkaline atmosphere is formed in the saccharification process, the activity of the malt is lowered, and there is a problem that they are decomposed by heating in the saccharification and concentration process. Therefore, sodium meta-sodium sulfate in which the aqueous solution exhibits weak acidity is more preferable.

Next, the saccharified solution of the liquefied starch is filtered to remove the malt solids, and the mixture is concentrated by heating at 100 to 120 ° C for 2 to 5 hours.

In the case of saccharification by adding sodium metabisulfite to the liquefied starch, the sulfur dioxide is mostly removed by heating in the concentration process, but a part thereof may remain. In this case, it is preferable to remove the sulfur dioxide by cooling under vacuum after concentration. It is more preferable to apply a vacuum of 700 mmHg (absolute pressure basis), and it is more preferable that the vacuum is slowly cooled so as to take 70 to 120 minutes to be cooled from 80 deg. C to 65 deg.

The thus-prepared starch has a sugar content in the range of 70 to 90 ° Bx and a pH in the range of 4.0 to 6.0. In the process of decomposing the starch of the polymer into low-molecular sugar, the glucose chain is further cleaved, The decomposition products are minimized and high-purity toning can be obtained.

It is preferable to use hot water so as to dissolve the starch in the water and to dissolve the starch in the water as well as to dissolve the marine mineral water It is possible to add useful ingredients of marine mineral waters to kochujang as well as increase shelf life by antioxidant ingredients.

Conventional kochujang is made by mixing starch, malt, water, red pepper powder, salt, and fermented powder, fermenting it for a long time (conventional kochujang), liquefying the starch raw material and liquefying it with enzyme, and then adding red pepper powder, koji , Starch, salt, etc., and then sterilized by adding various kinds of seasonings (modified kochujang) or manufactured by various other methods. In such a conventional method of manufacturing a kochujang, various materials are mixed and saccharification and fermentation proceeds So that there is a disadvantage in that quality fluctuation is large and manufacturing time is long due to fermentation.

On the other hand, since the process of mixing the red pepper powder, the salt and the fermented powder into the red pepper powder prepared by liquefaction and saccharification is divided into the respective stages, the quality of the red pepper paste is constant and the manufacturing time is saved And the use of high purity starch with a low intermediate product content suppresses the propagation of germs, thereby improving the shelf life of kochujang.

Hereinafter, the present invention will be described in more detail with reference to the following examples, comparative examples and test examples.

It is to be understood, however, that the invention is not to be construed as being limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the invention to those skilled in the art. Will be apparent to those skilled in the art to which the present invention pertains.

≪ Example 1 >

900 Kg of purified water was mixed with 600 kg of rice starch and the pH was adjusted to 6. Then, 450 g of? -Amylase (Liquozyme Supra 2.2, novozymes, Denmark) and 50 g of Optimax L-1000 (Genencor International INC, USA) and 400 g of an aqueous solution of calcium chloride at a concentration of 5% by weight were added and thoroughly mixed.

The mixture was heated at 70 DEG C for 200 minutes to obtain liquefied starch having a sugar content of 35 DEG Bx and a dextrose equivalent of 9 DE.

Next, 7.5 kg of malt was mixed with the above-mentioned liquefied starch, the pH was adjusted to 5.2, and the mixture was allowed to stand in a container maintained at 60 to 63 DEG C for 9 hours to obtain a sugar solution in which liquefied starch was saccharified.

The sugar solution was filtered with a filter press to remove the remnant of malt, and the mixture was heated at 108 DEG C for 2.5 hours to concentrate and then cooled to prepare a sweetener having a sugar content of 80 DEG Bx and a pH of 4.8.

Next, 72 liters of hot water was poured into 100 kg of the prepared crude oil, and the mixture was stirred until the melted rice cake was completely melted. The mixture was cooled to 35 DEG C, and 5 kg of fermented powder, 40 kg of red pepper powder and 14 kg of salt were added thereto, Were mixed to prepare a red pepper paste.

≪ Example 2 >

In Example 1, a red pepper paste was prepared in the same manner as in Example 1, except that 300 g of sodium metabisulfite was further added to the liquefied starch to saccharify it.

≪ Example 3 >

In Example 2, the sugar solution heated and concentrated at 108 占 폚 was subjected to reduced pressure cooling in a vacuum evaporator operated at 550 mmHg (absolute), and the time for cooling from 80 占 폚 to 65 占 폚 during the reduced- Except that the product was cooled gradually so as to be consumed for a few minutes.

<Example 4>

In Example 1, a red pepper paste was prepared in the same manner as in Example 1, except that purified water mixed with rice starch and marine mineral water filtered as hot water for dissolving starch were used.

<Comparative Example>

In Example 1, a red pepper paste was prepared in the same manner as in Example 1, except that 1.8 kg of? -Amylase was used instead of pullulanase.

<Test Example 1> Brix and purity analysis

The sugar content and chromaticity of the starch prepared in Examples 1 to 4 and Comparative Examples were measured and shown in Table 1 below.

The sugar content was measured using a digital sugar meter (Atago digital refractometer PAL-3, Japan), and the chromaticity (L value, a value, b value) was measured using a color difference meter (Model CR-300 Minolta, Japan) And the average value was shown by repeating the measurement three times.

Sugariness and color measurement results of Jochong Sugar content L value a value b value Example 1 78 15.4 8.3 20.3 Example 2 77 14.2 10.4 22.3 Example 3 81 13.4 11.1 23.7 Example 4 77 15.0 8.8 19.6 Comparative Example 66 16.7 5.6 16.6

As shown in Table 1, the sugar content of the sugar solution was slightly higher than that of Example 3 in which the sugar solution was subjected to reduced pressure, and in the liquefaction process, a comparative example in which no pullulanase was added was low. The sugar content of the starch was increased due to the removal of amylopectin from the sugar solution and the degradation of amylopectin was not observed when the liquor was liquefied without the addition of pullulanase.

Therefore, in order to increase the sugar content and purity of the oranges, it is preferable to add plulanase in addition to the? -Amylase in the liquefaction process of the starch, and it is preferable to gradually cool the prepared high-temperature starch to a reduced pressure.

In the chromaticity diagram, the L value indicating the brightness was low and the b value indicating the degree of redness and the value a indicating the degree of redness were higher than those of the comparative example. It is considered that the color becomes richer and the expression of red and yellow becomes clearer as more sugar is sacrificed.

&Lt; Test Example 2 >

Storage stability was measured by measuring changes in bacterial counts over time while keeping the prepared kochujang. Plate count was used to measure bacterial counts.

The kochujang prepared in the Examples and Comparative Examples was stored at a constant temperature of 30 ° C for 60 days, and samples were taken at intervals of 15 days. The results are shown in Table 2 below.

After adding maltose and water to the starch, the conventional kochujang prepared by mixing red pepper powder, salt and fermented powder was compared with the modified kochujang sold in the market. The samples were aseptically taken 1 ml each After mixing with sterilized phosphate buffered saline (9 ml), it was shaken, diluted 10 times, diluted with nutrient agar, and cultured at 30 ° C for 24 hours.

The measurement result of the change in bacterial count (unit: 10 ⁵ CFU / ml) Days to keep 0 days 15th 30 days 45 days 60 days Example 1 2.3 2.2 2.0 2.0 1.8 Example 2 2.1 2.0 1.8 1.7 1.5 Example 3 2.2 2.1 1.9 2.1 2.0 Example 4 2.1 1.9 1.8 1.7 1.5 Comparative Example 2.3 2.2 2.1 2.3 2.5 Traditional red pepper paste 2.5 3.0 3.8 5.4 6.1 Improved kochujang 2.2 2.4 2.3 2.5 2.7

As shown in Table 2, the number of bacteria was not significantly changed with the storage period except for the conventional kochujang, and in the case of the examples, the number of bacteria showed a tendency to decrease slightly and the tendency to maintain the constant level in the case of the comparative example and the improved kochujang .

The results of Examples and Comparative Examples are considered to be the cause of suppressing the propagation of bacteria due to the high sugar content of starch and as can be seen from the results of Test Example 1 above, And the bacterial number tended to decrease slightly in the examples.

In the conventional kochujang, the total bacterial number increased as the fermentation proceeded. In the case of the improved kochujang, the addition of the preservative inhibited the growth of the bacteria.

In Examples 2 and 4, there was a tendency to decrease the number of bacteria. In Example 2, it was assumed that sulfur dioxide generated from sodium metabisulfite inhibited the propagation of bacteria of phytate. In Example 4, Escherichia coli and common bacteria The results of this study are as follows.

Therefore, it is preferable to use sodium metabisulfite in the saccharification process when preparing kochujang by using the zoosheng, and the water used in the preparation of zoschung and kochujang is a marine mineral water having a low bacterial contamination and a balanced balance of antioxidants and various minerals Is preferably used.

&Lt; Test Example 3 >

The prepared cornstarch and kochujang prepared in the above Examples and Comparative Examples were allowed to stand at room temperature for 15 days. Forty-two male and three female cornstarch groups, ranging from 10 to 70 years old, And the overall preference degree were measured by the 5-point scale method, and the average values thereof are shown in Table 3 below.

Sensory test result flavor incense color Overall likelihood Chochung Example 1 4.2 3.6 3.8 3.9 Example 2 3.7 3.3 4.0 3.6 Example 3 4.0 3.5 3.8 3.8 Example 4 4.3 3.5 3.9 4.1 Comparative Example 3.8 3.6 3.5 3.6 Kochujang Example 1 4.3 3.8 4.1 4.0 Example 2 4.1 3.7 4.2 4.1 Example 3 4.2 3.7 4.0 4.0 Example 4 4.3 3.6 4.0 4.1 Comparative Example 3.7 3.7 4.3 4.0 5: very good, 4: good, 3: normal, 2: poor, 1: very poor

As shown in Table 3, in the case of Chojung, the taste and flavor were lowest in Example 2 in which sodium metabisulfite was added to liquefied starch, and the color was the lowest in Comparative Example using only? -Amylase without using pullulanase It was rated lowest.

It was speculated that a slight amount of sulfur dioxide due to sodium meta-sodium sulfate influenced the taste and flavor of the morning dough. In the comparative example, the conversion of starch to morning dough was reduced compared with the examples, Is not fully expressed.

In the overall preference degree, Example 4 using marine mineral waters containing various minerals in a balanced manner was evaluated to be the most excellent, and it can be seen that water occupying the largest portion of the materials used in the preparation of zucchini is an important factor in preference .

In the case of kochujang, the characteristics of the taste were lower than those of the examples. However, the overall likelihood of the kochujang was similar in both of the examples and the comparative examples, and the difference in the sensory characteristics of the kochujang was not significant .

Claims (7)

100 to 30 parts by weight of water, 90 to 130 parts by weight of water, 20 to 60 parts by weight of red pepper powder, 5 to 20 parts by weight of salt and 1 to 15 parts by weight of fermentation powder. 100 parts by weight of crude saponin is dissolved in 90 to 130 parts by weight of water, and 20 to 60 parts by weight of red pepper powder, 5 to 20 parts by weight of salt and 1 to 15 parts by weight of fermentation powder are mixed. The method of claim 2,
The above-
130 to 170 parts by weight of water and 0.1 to 3.0 parts by weight of starch liquefying enzyme mixed with 20 to 30% by weight of? -Amylase and 70 to 80% by weight of pullulanase are mixed with 100 parts by weight of starch and heated and liquefied;
Adding 1 to 5 parts by weight of malt based on 100 parts by weight of starch to the liquefied starch, and saccharifying at 50 to 70 ° C for 5 to 15 hours;
Filtering the saccharified sugar solution to remove the malt solids; And
And concentrating the sugar solution from which the malt solids have been removed at a temperature of 100 to 120 ° C for 2 to 5 hours to prepare a tonicity quercetin. The method of claim 3,
Wherein 0.001 to 0.010 part by weight of calcium chloride based on 100 parts by weight of starch is further added to the mixture of starch, water and starch liquefying enzyme in the liquefaction step. The method of claim 3,
Wherein 0.01 to 0.10 part by weight of sodium metabisulfite based on 100 parts by weight of starch is further added to the liquefied starch in the saccharification step. The method of claim 5,
Wherein the sugar solution is concentrated and then cooled in a vacuum of 400 to 700 mmHg. The method of claim 2,
The process for preparing a Korean red ginseng kochujang is characterized in that the produced ginseng koji is aged for 5 to 30 days.