KR20180020651A - Composition of korean hot pepper paste containing Mume Fructus - Google Patents

Abstract

The present invention relates to a mume fruit-containing red pepper paste, and a production method thereof. More specifically, provided is a mume fruit-containing red pepper paste which is composed of: mume fruit powder, a mume fruit extract, glutinous rice powder, red pepper powder, fermented soybean lump powder, sugar, and salt. Moreover, provided is a production method thereof. According to the present invention, it is possible to improve preservability and flavor of the mume fruit-containing red pepper paste.

Description

Description of the Related Art [0002] Composition of korean hot pepper paste containing mume fructus [

The present invention relates to oatsu kochujang and a process for producing the same, and provides oatsu kochujang, which comprises oatsu powder, oatsu extract, glutinous rice flour, red pepper powder, fermented soybean flour, sugar material and salt.

In general, Kochujang is our own fermented food that is indispensable to our food culture. It is a complex fermented food containing protein, fat, and vitamins. Kochujang is made by mixing the powdered meju with red pepper powder, malt, glutinous rice flour and salt and then making it by aging. The sweetness which is formed by hydrolysis of carbohydrate, the richness of amino acid extracted from soy protein, the hot spice of pepper, Is a seasoning that is harmonious and is a favorite food.

The microorganisms distributed in the kochujang are classified into bacillus, acid-producing bacteria (Lactobacillus genus Streptococcus genus, Staphylococcus genus) and yeast (Candida genus, Saccharomyces genus). Bacillus is high in heat resistance and chemical resistance, And acid-producing bacteria are mostly salt-tolerant microorganisms, so it is difficult to control them effectively because they can grow even under high salt conditions. In general, Kochujang contained less than 10% of salt, and it was difficult to maintain its preservability, such as the swelling of the gas due to the high content of sugar and sour taste due to the production of organic acids. Therefore, in most food industries, chemical preservatives or fermented spirits are added to kochujang and processed products, or they are combined with additional preservation methods such as heat treatment, cold circulation, and control of water activity.

In recent years, the microorganisms contained in kochujang exerted the effect of squash, capsaicin, which is a hot component of red pepper, excreted heat and sweat in vitro, promoting the excretion of waste products, and being able to prevent and treat various diseases such as colds There is a bar.

However, in the conventional manufacturing method, the produced kochujang has characteristics such as distinctive odor due to meju, coarse particles and texture, and salty and spicy taste. Therefore, it is not enough to satisfy the desire according to diversity of consumer preference and high quality, Salt, malt, orchard, syrup, etc., are the limit for consuming kochujang for people with chronic diseases such as hypertension and diabetes. In addition, the dietary culture is changing due to the tendency to emphasize functionality along with the quality of food.

To reflect these changes, various studies have been conducted to improve the flavor and functionality of kochujang and to improve the preservability of kochujang.

Plums differ in name and efficacy according to the harvesting time and processing method. They are divided into two types according to their harvesting dates: chewing and yellowing. The double pickle is the strongest sour taste, and not only the detoxification effect, but also the efficacy such as fever, hemostasis, pain relief, thirst prevention. Ch'angchae is a plum after mid June to early July. It has a strong flesh, blue color and sour taste. Chungchu is ripe with pickles and it is harvested in the middle of July. Baekhwa is pickled in salt water for one night and dried in the sun. It is useful for removing bad breath.

There are no specific regulations on the fumigation method in the Korean Pharmacopoeia. In 2009, the Korea Food and Drug Administration (KFDA) conducted a survey on the benzopyran content of domestic herbal medicines. As a result, benzopyran was found to be 5 ppb or more in 4 samples of Oshikari. Benzopyrene is a substance that occurs during incomplete combustion and is harmful to the human body designated by the International Agency for Research on Cancer as a human carcinogen. In recent years, a method of making a chewing gum several times by using a method of producing omega-free benzo-pyrene and drying it is also used. Omakawa collects disposal, stops coughing and seawater, stops diarrhea, helps to relieve thirst due to lack of essence, and causes vomiting and abdominal pain caused by roundworms. Also, it is said that it is good for use in nervousness, chest tightness, poor digestion and poor digestion, and it is known that it has improved immune function, antibacterial action, and hypoglycemic effect. It is called osmaek, which is called "salmon water" of oatsu, and it is called "osatsu" which is dried in vinegar. Omachi and Chowaek have the same effect as Ohmese.

Korean Patent No. 10-0744583 discloses a prior art for kochujang using a plum, which is prepared by washing the plum and then pulverizing the plum to sugar at a weight ratio of 60:40, (A) brewing the aged plum, separating the seeds by boiling the plum, separating the plum pulp and the juice, (b) breaking the separated plum pulp, and grinding the moisture content (C) a step (c) of concentrating the mixture to 40% or less and a primary storage for more than 20 days at a low temperature storage of -3 캜, and (d) a step of secondary aging by adding a raw material of kochujang to the primary aged plum pulp The present invention relates to a method for producing a plum koji paste and a plum koji paste prepared therefrom. The above-mentioned prior art improves the flavor of the kochujang by mixing the plum with the kochujang, but there is a disadvantage that the koji paste is excessively contained in the kochujang.

Prior art related to kochujang containing plants other than plum is Korean Patent No. 10-0913065. The prior art is a process for preparing kochujang by using starchy material, malt extract, red pepper powder, fermented powder and salt, The present invention relates to a process for producing a strawberry kochujang characterized in that the starch material is saccharified and then the strawberry itself is added in the same amount as the starchy material in the state of being heated. The prior art has added berries to add flavor and aroma to strawberries, but it has limitations in lowering odor and salinity, which is peculiar to kochujang, and lacks the effect as a functional kochujang.

Therefore, it is necessary to improve the functionality of kochujang by reducing the salty and spicy taste of kochujang, to improve the health of consumers, and to improve the preservability.

It is an object of the present invention to provide an oak kochujang containing oat powder, oat extract, glutinous rice flour, red pepper powder, fermented powder, gangue, and salt.

It is another object of the present invention to provide a process for producing oatsu kochujang containing oats powder, oats extract, glutinous rice flour, red pepper powder, fermented soybean flour, sugar material and salt.

In order to achieve the above object, the present invention provides an oak kochujang containing oat powder, oat extract, glutinous rice flour, red pepper powder, fermented powder, gangue, and salt.

The present invention also relates to a method for preparing a first roasted plum (A1), a method for producing a first roasted plum, and a method for producing a second roasted plum (A3) preparing osmosis by hot-air drying after boiling the second roasted plum of the step (A2) and the step (A2) and separating and crushing only oatsum in the step (A3) Separating the supernatant and the solid from the leachate produced in the step (A4) and the step (A3) using a centrifugal separator, concentrating the supernatant with a rotary evaporator to prepare an oat extract (A5), and adding glutinous rice powder and oat extract (B1) of preparing a glutinous rice paste by mixing and then mixing the red pepper powder, the fermented soy sauce powder, the salt, the sugar source and the oat powder into the glutinous rice paste of step (B1) How to make kochujang .

The present invention has an effect of providing oatsu kochujang containing oats powder, oats extract, glutinous rice flour, red pepper powder, fermented powder, gangue, and salt.

The present invention also relates to a method for preparing a first roasted plum (A1), a method for producing a first roasted plum, and a method for producing a second roasted plum (A3) preparing osmosis by hot-air drying after boiling the second roasted plum of the step (A2) and the step (A2) and separating and crushing only oatsum in the step (A3) Separating the supernatant and the solid from the leachate produced in the step (A4) and the step (A3) using a centrifugal separator, concentrating the supernatant with a rotary evaporator to prepare an oat extract (A5), and adding glutinous rice powder and oat extract (B1) of preparing a glutinous rice paste by mixing and then mixing the red pepper powder, the fermented soy sauce powder, the salt, the sugar source and the oat powder into the glutinous rice paste of step (B1) How to make kochujang .

In addition, the present invention has an effect of improving the flavor and preservability of oatsu kochujang including oats powder and oats extract.

Hereinafter, the present invention will be described in detail.

The oatsu kochujang according to the present invention is characterized by containing oats powder, oats extract, glutinous rice flour, red pepper powder, fermented soybean flour, sugar material and salt.

Specifically, 5 to 15 parts by weight of oats powder, 100 to 150 parts by weight of oats extract, 20 to 60 parts by weight of glutinous rice powder, 100 parts by weight of red pepper powder, 40 to 60 parts by weight of fermented powder, 30 to 60 parts by weight of sugar powder, And 15 to 30 parts by weight of salt.

The method of claim 1, wherein the ouside powder is washed with pure water to naturally dry to form a first mature plum (A1), and the first matured plum of the step (A1) is naturally dried to prepare a second mature plum (A3) producing osmosis by hot-air drying after boiling the second roasted mushroom of step (A2) and the step (A2) and separating and crushing osmosis only from osseum of step (A3) A4) is preferably used.

The omeprazole powder is preferably contained in an amount of 5 to 15 parts by weight based on 100 parts by weight of the red pepper powder. When the omega powder content is less than 5 parts by weight, the omega powder, which has a relatively low content, If the content is more than 15 parts by weight, the health functional properties of kochujang can be improved. However, the inherent color of kochujang may be deteriorated, and the sour taste of ochu powder may inhibit the richness of the kochujang.

The method according to any one of claims 1 to 3, wherein the extract of the oats comprises a step (A 1) of thoroughly washing the cheongchae and naturally drying the first cheek, followed by drying the first teaspoon of the step (A 1) (A3) producing osmosis by hot-air drying after boiling the second roasted mushroom of step (A2) and the step (A2) and separating and crushing osmosis only from osseum of step (A3) (A5) of separating the supernatant and the solid from the leachate produced in the step (A3) and concentrating the supernatant with a rotary evaporator using a centrifugal separator to prepare an oat extract; and Is preferably used.

The oat extract is preferably contained in an amount of 100 to 150 parts by weight based on 100 parts by weight of red pepper powder. When the content of oat extract is less than 100 parts by weight, the content of the oat extract is relatively low, If it is more than 150 parts by weight, the sour taste of the oat extract may inhibit the richness of the koji paste.

The glutinous rice flour, red pepper powder, fermented soybean flour, sugar material and salt of the present invention were purchased and used in the market.

The glutinous rice powder is preferably contained in an amount of 20 to 60 parts by weight of glutinous rice powder based on 100 parts by weight of red pepper powder. When the content of glutinous rice powder is less than 20 parts by weight, the content of the glutinous rice powder is relatively low, If it is more than 60 parts by weight, the viscosity of the red pepper paste may increase, and the raw materials may not be mixed.

It is preferable that the above-mentioned megaku powder is contained in an amount of 40 to 60 parts by weight based on 100 parts by weight of the red pepper powder. When the content of the megaku powder is less than 40 parts by weight, the fermentation of the red pepper paste by b- If it exceeds 60 parts by weight, the specific odor of the meglumine powder may become strong.

The content of the saccharide is preferably 30 to 60 parts by weight based on 100 parts by weight of red pepper powder. When the content of saccharide is less than 30 parts by weight, the acidity of the red pepper paste can be enhanced due to the high content of oats powder and oat extract, When the content is more than 1 part by weight, the sweetness tends to become stronger with a relatively high content, which may hinder the richness of the koji paste.

Preferably, the glycogen is any one selected from the group consisting of sweet potato, starch syrup, oligosaccharide, honey, liquid fructose, and mixtures thereof. More preferably, the party may be a family member.

The salt is preferably contained in an amount of 15 to 30 parts by weight based on 100 parts by weight of red pepper powder. When the salt content is less than 15 parts by weight, the content of the salt is lowered and the salty taste, the oat powder, If the content is more than 30 parts by weight, the salty taste may be strong and the flavor of the kochujang may be deteriorated.

It is preferable that the salt is any one selected from the group consisting of sun salt, purified salt, rock salt, remedial salt, and mixtures thereof. More preferably, the salt may be sodium salt.

A method for manufacturing oatsu kochujang according to the present invention comprises the steps of (A1) preparing a first roasted plum by thoroughly washing the roasted chewing gum and then naturally drying the first roasted plum, and (1) naturally drying the first roasted plum of the step (A1) (A3) producing osmotic dehydration by hot-air drying after boiling the second roasted plum of the step (A2) and the step (A3) and separating and crushing only oshaku (A5) and a step (A5) of preparing an oat extract by concentrating the supernatant with a rotary evaporator after separating the supernatant and the solid from the leachate produced in the step (A3) and the step (A3) Preparing glutinous rice flour by mixing the glutinous rice flour and the oat extract and heating the mixture to prepare a glutinous rice paste; and blending the glutinous rice flour of step (B1) with red pepper flour, fermented soybean flour, salt, B2) And that is characterized.

The method of manufacturing oatsu kochujang according to the present invention, more specifically,

(A1) washing the chelate, washing the chelate at 80 to 100 ° C for 1 to 2 hours, and then drying it with natural drying for 24 hours to prepare a first roasted plum;

(A2) drying the first roasted mussel of step (A1) at 80 to 100 ° C for 2 to 4 hours, followed by natural drying for 24 hours to prepare a second roasted mussel;

(A3) The second roasted plum of the step (A2) is steamed at 80 to 100 DEG C for 2 to 4 hours in the second roasted plum of the step (A2), then heated for 10 to 12 hours with hot air at 40 to 60 DEG C Drying to produce oats;

(A4) separating the oats of the step (A3) into oats and seas and crushing the separated oats and leaves to produce oats powder;

(A5) The leachate produced in the step (A3) was separated from the supernatant liquid and the solid with a centrifuge (5000 to 10000 rpm), and then the supernatant was distilled off with a rotary evaporator (50 to 60 ° C) To 25% by weight to 30% by weight to prepare an oat extract;

100 to 150 parts by weight of the oat extract of step (A5) and 20 to 60 parts by weight of glutinous rice flour are mixed with 100 parts by weight of red pepper powder (B1), followed by heating at 65 to 75 ° C for 20 to 40 minutes to obtain glutinous rice paste (B1); And

(B2) 5 to 15 parts by weight of oats powder, 100 parts by weight of red pepper powder, 40 to 60 parts by weight of fermentation powder, 30 to 60 parts by weight of sugar powder and 15 to 30 parts by weight of salt are added to the glutinous rice paste of step (B1) By weight to prepare an omelet kochujang.

Hereinafter, the present invention will be described in detail with reference to examples. However, the following examples are illustrative of the present invention, and the contents of the present invention are not limited to the following examples.

< Example  1 to 5> Manufacture of oat kochujang

(A1) The chelate was thoroughly washed, steamed at 80 to 100 ° C for 1 to 2 hours, and then dried with natural drying for 24 hours to prepare a first roasted plum.

(A2) The first roasted plum of the step (A1) was steamed at 80 to 100 ° C for 2 to 4 hours, and then dried with natural drying for 24 hours to prepare a second roasted plum.

(A3) The second roasted plum of the step (A2) is steamed at 80 to 100 DEG C for 2 to 4 hours in the second roasted plum of the step (A2), then heated for 10 to 12 hours with hot air at 40 to 60 DEG C And dried to produce oats.

(A4) The oats of the step (A3) were separated into oats and seams, and the separated oats were crushed to prepare oats powder.

(A5) The leachate produced in the step (A3) was separated from the supernatant liquid and the solid with a centrifuge (5000 to 10000 rpm), and then the supernatant was distilled off with a rotary evaporator (50 to 60 ° C) To 25% by weight to 30% by weight.

(B1) The oat extract of step (A5) and the glutinous rice flour were mixed in the contents shown in Table 1, and then heated at 65 to 75 ° C for 20 to 40 minutes to prepare a glutinous rice paste.

(B2) Omega powder, red pepper powder, fermented powder, cornstarch and salt were mixed into the glutinous rice paste of the step (B1) in the contents shown in the following Table 1 to prepare an amber kochujang.

Example 1 Example 2 Example 3 Example 4 Example 5 Comparative Example
One Comparative Example
2 Comparative Example
3 Omakawa powder 10 g 50 g 90 g 50 g 50 g 50 g Oat extract 600 g 600 g 600 g 400 g 900 g 600 g water 600 g 600 g Glutinous rice flour 200 g 200 g 200 g 200 g 200 g 200 g 200 g 200 g chili powder 500 g 500 g 500 g 500 g 500 g 500 g 500 g 500 g Macaroni powder 250 g 250 g 250 g 250 g 250 g 250 g 250 g 250 g Chochung 200 g 200 g 200 g 200 g 200 g 200 g 200 g 200 g Salt 100 g 100 g 100 g 100 g 100 g 100 g 100 g 100 g

< Comparative Example  1 to 3> Preparation of Kochujang

In Comparative Example 1, the ingredients of Table 1 were mixed in the same manner as in Examples 1 to 5, except that water was added instead of oat extract to prepare a red pepper paste.

In Comparative Example 2, the ingredients of Table 1 were mixed in the same manner as in Examples 1 to 5 except that omega-3 powder was not added to prepare a hot pepper paste.

In Comparative Example 3, the ingredients of Table 1 were mixed in the same manner as in Examples 1 to 5 except that no oat powder was added and water was added instead of oat extract.

< Test Example  1> The taste, smell, and taste of hot pepper paste

Sensory tests were conducted on the ocher kochujang prepared in Examples 1 to 5 and the kochujang prepared in Comparative Examples 1 to 3. A total of 40 persons, 20 men and 20 women, were asked to directly eat the kochujang, and the evaluation items of the following Table 2 were subjected to a preference test to obtain an average thereof.

As for the evaluation items, the lower the score, the stronger the spicy taste, and the lower the score, the less the salty and sour taste, the lower the score, the darker the color, the smell the score And the smell of meju contained in the kochujang was evaluated as stronger.

(Evaluation criteria: 1 point: very bad, 2 points: poor, 3 points: normal, 4 points: good 5 points: very good)

Example 1 Example 2 Example 3 Example 4 Example 5 Comparative Example
One Comparative Example
2 Comparative Example
3 Hot 3.5 4.5 4.8 4.4 4.8 4.1 3.7 2.9 Richness 4.3 4.8 4.1 4.4 4.0 4.2 4.0 3.1 color 4.7 4.4 4.1 4.2 4.6 4.5 4.7 4.9 smell 3.9 4.5 4.8 3.8 4.7 3.9 3.7 2.5 Overall likelihood 3.9 4.8 4.3 4.3 4.1 3.5 3.4 2.9

As shown in Table 2, it was found that the ocher kochujang of Examples 1 to 5 had a higher overall taste than the red pepper paste of Comparative Examples 1 to 3, the smell of meju was weak, the flavor was increased, and the spicy taste was reduced there was.

Comparing Examples 1 to 3, it was confirmed that as the content of oats powder increases, the color of the oyster kochujang becomes darker, the spicy taste decreases, and the smell of meju becomes weaker. In comparison between Examples 2 and 3, when the content of the oats powder is 18 parts by weight based on 100 parts by weight of the red pepper powder, the sour taste of the oats powder is strong and the saltiness of the salt and the sour taste of the oats powder are not balanced, It was confirmed that the degree of preference was low.

Comparing Examples 2, 4 and 5, it was confirmed that the larger the content of the oat extract, the lower the spicy taste and the less the smell of each week. In addition, when comparing Examples 2 and 4, it was found that Example 2 having a high omega extract content had a high score, but Comparative Example 2 and Example 4 showed low omega score of Example 5 having a high omega extract content Ah. That is, if the content of the oat extract is 900 parts by weight or more based on 100 parts by weight of the red pepper powder, the sour taste of the oat extract and the salty taste of the salt can not be harmonized.

Comparing Comparative Examples 1 to 3, the Kochujang of Comparative Example 3 was the brightest color, but was rated lower than Comparative Examples 1 and 2 in terms of pungent taste, satin taste, smell, and overall acceptability. In other words, it was found that the hot pepper powder and the omega extract containing the omega powder or the omega extract reduced the hot spicy taste of the red pepper powder and the smell of the meju, and the overall flavor increased.

Comparing Example 2 and Comparative Example 1, it can be seen that the omega kochujang of Example 2 felt less spicy than the kochujang of Comparative Example 1, the flavor increased, and the smell of meju decreased, thereby increasing the overall preference. Comparing Example 2 and Comparative Example 2, it was found that the omega kochujang of Example 2 felt less spicy than the kochujang of Comparative Example 2, and the overall flavor was increased by the increased flavor. Therefore, it was confirmed that the oame kochujang according to the present invention improves the flavor of kochujang by containing omega powder and oame extract.

< Test Example  2> Effect of Kochujang pH  And preservation test

Changes in pH are caused by organic acids produced by microorganisms during the ripening process of kochujang, which is a factor affecting the flavor of kochujang. Thus, the pH of the red pepper paste according to the above Examples and Comparative Examples was measured and the results are shown in Table 3 below.

10 g of the red pepper paste according to the above Examples and Comparative Examples were mixed and stirred in 90 g of distilled water, and then measured three times using a hydrogen ion concentration meter (Orion pH meter, U.S.A.) at room temperature. The mean values of three measurements were obtained and are shown in Table 3 below.

The preservability was evaluated by sensory evaluation of color change of kochujang and occurrence of fungi on the basis of immediately after preparation of kochujang after storage of the kochujang according to the above Examples and Comparative Examples at the shaded room temperature during aging. ⊚: no change of color, no occurrence of mold, ∘: color changed, no occurrence of mold, △: color changed, mold slightly formed, X: color changed,

Example 1 Example 2 Example 3 Example 4 Example 5 Comparative Example
One Comparative Example
2 Comparative Example
3 pH Immediately after manufacture 5.15 5.03 4.81 5.09 4.78 5.26 5.38 5.74 After 14 days 5.01 4.87 4.63 4.93 4.56 5.08 5.24 5.57 After 30 days 4.82 4.63 4.52 4.76 4.32 4.89 4.92 5.35 60 days later 4.49 4.31 4.24 4.46 4.05 4.61 4.76 5.14 Bo
zone
castle Immediately after manufacture ◎ ◎ ◎ ◎ ◎ ◎ ◎ ◎ After 14 days ◎ ◎ ◎ ◎ ◎ ○ ○ ○ After 30 days ○ ◎ ◎ ◎ ◎ ○ ○ △ 60 days later ○ ○ ◎ ○ ◎ ○ △ X

As shown in Table 3, it can be seen that the ocher kochujang of Examples 1 to 5 showed lower pH from immediately after the preparation to the kochujang of Comparative Examples 1 to 3 according to the ripening period. In addition, it can be seen that the kochujang of Comparative Examples 1 and 2 exhibits a lower pH than the kochujang of Comparative Example 3. In other words, low pH of oats powder and oats extract containing koji paste showed that oame powder and oats extract had an effect on the microbial metabolism of kochujang.

In terms of preservability, the color of the red pepper paste of Examples 1 to 5 and the red pepper paste of Comparative Example 1 changed as the aging period passed, but no mold was formed, and the color changed as the aging period of Comparative Example 3 elapsed, .

Comparing Examples 1 to 3, the pH of the kochujang decreased and the preservability of the kochujang increased as the osmotic powder content increased. It was found that omega-3 powder inhibited mold growth of kochujang due to microbial metabolism of kochujang. Comparing Examples 2, 4 and 5, as the content of oats extract increases, the pH of the kochujang is lowered and the preservability is improved. It is known that omega-3 powder inhibits mold growth of kochujang by affecting microbial metabolism of kochujang there was.

Therefore, it was confirmed that the oak kochujang of the present invention contains omega-3 and omeprazole extracts, thereby suppressing the occurrence of fungus in the kochujang and improving the preservability.

Claims (5)

Omega powder, oat extract, glutinous rice flour, red pepper powder, fermented soybean meal, corn meal, and salt. The method according to claim 1,
5 to 15 parts by weight of oats powder, 100 to 150 parts by weight of oats extract, 20 to 60 parts by weight of glutinous rice powder, 100 parts by weight of red pepper powder, 40 to 60 parts by weight of fermented powder, By weight to 60 parts by weight and 15 to 30 parts by weight of salt. The method according to claim 1,
The method of claim 1, wherein the ouside powder is washed with pure water to naturally dry to form a first mature plum (A1), and the first matured plum of the step (A1) is naturally dried to prepare a second mature plum (A3) producing osmosis by hot-air drying after boiling the second roasted mushroom of step (A2) and the step (A2) and separating and crushing osmosis only from osseum of step (A3) A4) &lt; / RTI &gt;
The method according to any one of claims 1 to 3, wherein the extract of the oats comprises a step (A 1) of thoroughly washing the cheongchae and naturally drying the first cheek, followed by drying the first teaspoon of the step (A 1) (A3) producing osmosis by hot-air drying after boiling the second roasted mushroom of step (A2) and the step (A2) and separating and crushing osmosis only from osseum of step (A3) (A5) of separating the supernatant and the solid from the leachate produced in the step (A4) and the step (A3) using a centrifugal separator, and concentrating the supernatant with a rotary evaporator to prepare an oat extract O-kochujang which is characterized by (A1) a step of washing the cheongsam and naturally drying the chewing gum to prepare a first roasted plum;
(A2) preparing a second roasted plum by naturally drying the first roasted plum in the step (A1);
(A3) preparing osmosis by hot-air drying the second-till mash of step (A2) after boiling;
(A4) a step of separating and crushing only oats in the oats of the step (A3) to produce oats powder;
Separating the supernatant and the solid from the leachate produced in the step (A3) by centrifuging, and concentrating the supernatant with a rotary evaporator to produce an oat extract (A5);
Mixing the glutinous rice flour and the oat extract and heating to prepare a glutinous rice paste (B1); And
(B2) a step of blending the red pepper powder, the fermented soybean meal, the salt, the sugar source and the oats powder into the glutinous rice paste of step (B1) to produce an omelet kochujang. 5. The method of claim 4,
The step (A1) is a step of thoroughly washing the chelate, steaming it at 80 to 100 ° C for 1 to 2 hours, and then drying it for 24 hours by natural drying to prepare a first roasted plum,
Wherein the step (A2) comprises: steaming the first-till mash of step (A1) at 80 to 100 ° C for 2 to 4 hours, followed by natural drying for 24 hours to prepare a second-till mash;
The step (A3) may be performed by heating the second roasted plum of the step (A2) to a second roasted plum of the step (A2) at 80 to 100 ° C for 2 to 4 hours, And drying the mixture for 12 hours to produce oats.