KR20180022164A - Red pepper paste using hizikia fusiformis and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a fusiformis-containing red pepper paste, and a production method thereof. More specifically, the present invention relates to a fusiformis-containing red pepper paste which is prepared by the following steps: a main ingredient preparation step for preparing main ingredients including red pepper powder; a fusiformis preparation step for preparing processed fusiformis; a minor ingredient preparation step for preparing minor ingredients including garlic; and an ingredient mixing step for mixing the main ingredient, fusiformis, and the minor ingredients together, and producing the red pepper paste. To this end, boiled and aged fusiformis is used, and the fusiformis-containing red pepper paste is free from fish smell by using the minor ingredients such as boiled garlic, while extending a retention period. Further, the fusiformis-containing red pepper paste ensures improved taste and nutrients. The present invention further relates to a production method thereof.

Description

[0001] The present invention relates to a red pepper paste and a manufacturing method thereof,

The present invention relates to a red pepper paste and a method for preparing the same, and more particularly, to a red pepper paste and a preparation method thereof, and more particularly to a red pepper paste and a method for preparing the same, which comprises preparing a main ingredient for preparing a main ingredient And mixing the main ingredients, the starch and the ingredients to prepare the kochujang. The starch is aged and boiled, and the ingredients such as boiled garlic are used to improve the shelf life and improve the taste And a method for producing the same.

Kochujang is a traditional Korean seasoning which is fermented by mixing red pepper powder, maltose, and fermented powder into glutinous rice. As the economy develops and the level of living increases and interest in health increases, , Red ginseng tree sap, red ginseng, and so on.

(Patent Literature)

Open Publication No. 10-2016-0099201 (published on Aug. 22, 2016) "Process for producing blueberry syrup"

However, there is a problem in that when the traditional method of producing kochujang is applied to produce kochujang using the kotatsu, the taste and nutrition of kotatsu can not be sufficiently provided. Therefore, there is an increasing need for a method of producing a red pepper paste which can provide nutritional ingredients provided by the red pepper, increase the storage period without smelling fish, and improve taste and nutrition.

SUMMARY OF THE INVENTION The present invention has been made to solve the above problems of the prior art,

It is an object of the present invention to provide a red pepper paste which can provide various useful ingredients of red pepper and its preparation method.

It is another object of the present invention to provide a red pepper paste having improved taste and nutrition, which is prepared by boiling and then aged, boiled garlic, have.

In order to achieve the above object, the present invention is implemented by the following embodiments.

According to an embodiment of the present invention, there is provided a method of preparing a topping kochujang, comprising: preparing a main material including a red pepper powder; A top preparation step for preparing and processing the tops; Preparing a sub ingredient including garlic; And a material mixing step of mixing the main ingredients, the starch and the auxiliary ingredients to produce a kochujang.

According to another embodiment of the present invention, in the method of manufacturing a topping kochujang according to the present invention, the top preparation step includes an immersion step of washing the tops and immersing them in rice cakes for a certain period of time, And aging at a constant temperature for a predetermined period of time; and a pulverizing step of separately grinding the agar-agar agar at the aging step and separately grinding the agar-agar to obtain a ground powder.

According to another embodiment of the present invention, in the method of manufacturing a topping kochujang according to the present invention, in the immersion step, the washed tops are immersed in rice cakes for 20 to 40 minutes, and in the aging step, 0.1 to 0.2 kg of the recovered pot is mixed, heated at 100 to 150 ° C. for 4 to 10 minutes, and then aged at 50 to 80 ° C. for 20 to 28 hours.

According to another embodiment of the present invention, in the method of manufacturing a topping kochujang according to the present invention, the red pepper powder, meju powder, sweet potato, salt, sake, top powder and boiled garlic are mixed at a certain ratio .

According to another embodiment of the present invention, in the method of manufacturing a topping kochujang according to the present invention, in the mixing of the ingredients, 50 to 70 parts by weight of meju powder, 140 to 180 parts by weight of starch, 42 to 42 parts by weight, 70 to 95 parts by weight of sake, 14 to 18 parts by weight of top powder and 140 to 180 parts by weight of boiled garlic.

According to another embodiment of the present invention, in the method of manufacturing a topping kochujang according to the present invention, the baking black bean powder and the baked onion powder are further mixed in the material mixing step.

According to another embodiment of the present invention, in the method of manufacturing a topping kochujang according to the present invention, the black bean powder and the baked onion powder baked in the material mixing step are added in an amount of 1.4 to 1.8 parts by weight Is used.

According to another embodiment of the present invention, in the method of manufacturing a topping kochujang according to the present invention, the plant extract powder is further mixed in the material mixing step, and the plant extract powder is mixed with the outer leaf, .

According to another embodiment of the present invention, in the method of manufacturing a topping kochujang according to the present invention, the plant extract powder is used in an amount of 0.3 to 0.6 parts by weight based on 100 parts by weight of red pepper powder, 20 to 30 g of extruded leaves per liter of vinegar, 20 to 30 g of hardwood leaves, 20 to 30 g of chestnut fruit, and 20 to 30 g of camphor tree leaves are kept at a temperature of 5 to 10 ° C for 3 to 4 days, Is obtained by lyophilization.

According to still another embodiment of the present invention, the topping kochujang according to the present invention is characterized in that it is manufactured by the manufacturing method according to any one of claims 1 to 9.

According to the present invention, the following effects can be obtained by this embodiment.

The present invention has the effect of providing a variety of useful components of the red pepper which the conventional red pepper paste does not have.

In addition, the present invention has the effect of enhancing the preservation period and providing improved taste and nutrition while preventing the fish from being smoked by using a raw material such as garlic and boiled garlic.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flowchart showing a method of manufacturing a topping kochujang according to an embodiment of the present invention; FIG.

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail with reference to the accompanying drawings. Unless defined otherwise, all terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs and, if conflict with the meaning of the terms used herein, It follows the definition used in the specification. Further, the detailed description of known functions and configurations that may unnecessarily obscure the subject matter of the present invention will be omitted. Throughout the specification, when an element is referred to as "including " an element, it is understood that the element may include other elements as well, without departing from the other elements unless specifically stated otherwise.

1 is a flowchart illustrating a method of manufacturing a topping kochujang according to an embodiment of the present invention.

A method of manufacturing a topping kochujang according to an embodiment of the present invention will now be described with reference to FIG. 1. The method of manufacturing the topping kochujang comprises: preparing a main material (S1) for preparing a main material including red pepper powder; (S2) a step of preparing the tops by preparing the tops; (S3) of preparing a sub ingredient including garlic; (S4) which mixes the main ingredients, the starch and the substitute materials and mixes the ingredients to prepare the kochujang. The safflower is boiled and aged, the boiled garlic and other ingredients are used to improve the shelf life There is a characteristic that it can provide a high-grade kochujang with improved taste and nutrition.

The main ingredient preparation step S1 is a step of preparing a main ingredient including red pepper powder. As a main ingredient, a material commonly used for manufacturing a red pepper paste may be used. Examples of the main ingredient include red pepper powder, meju powder (for example, soybean, glutinous rice powder, Barley, wheat, and the like), sea tangle, salt, sake (such as shochu), and the like.

The top preparation step (S2) is a step of preparing and preparing tops, which includes an immersion step, an aging step, a crushing step and the like. It is known that the tops contain a large amount of inorganic salts such as calcium, iodine, iron and the like, and the polysaccharide as one component thereof has a blood pressure lowering effect, a blood cholesterol lowering effect, a tumor cell growth inhibiting effect and an anti-blood coagulation effect.

The dipping step is a step of dipping the rice flour for a predetermined period of time, preferably 20 to 40 minutes after the rice flour is washed. In the immersion step, the rice flour is immersed in the rice flour to remove some of the fishy smell of the rice flour.

The aging step may be performed by mixing 0.1 to 0.2 kg of potatoes derived from rice flour per liter of water, heating the potatoes at 100 to 150 degrees for 4 to 10 minutes, and aging the potatoes for 20 to 28 hours in a rice cooker at a temperature of 50 to 80 degrees to be. In the preparing step (S2), the fish are boiled and aged, so that the fish can be removed to a certain extent.

In the pulverizing step, the aged pods are sieved in the aging step, and the pods are separately separated, and the pods are ground using a blender or the like to prepare a ground powder.

The preparation step (S3) is a step of preparing a raw material including garlic. In the preparation step (S3), it is possible to remove the fishy smell of the garlic, increase the storage period of the prepared red pepper paste, Various kinds of auxiliary materials to be improved are prepared. The above materials may include boiled garlic, baked black bean powder, baked onion powder, and the like.

The garlic is prepared by soaking the garlic in a certain amount of water so that the garlic is completely immersed in water, boiling the garlic, removing boiled water, and then boiling garlic. It is possible to improve the preservation period of the prepared kochujang by including the boiled garlic in the production of kochujang.

The baked black bean powder is prepared by grinding black beans and then grinding using a mixer or the like. The baked onion powder is roasted onion, roasted and then ground by using a mixer or the like. The plant extract powder is prepared by extracting And lyophilized to prepare a powder. Using the above baked black bean powder and baked onion powder during the manufacture of kochujang, it is possible not only to add the taste and aroma of black beans and onions, but also to remove the fishy smell that the tofu has.

The material mixing step S4 is a step of mixing the main material prepared in the main material preparing step S1, the top prepared in the top preparing step S2, and the material prepared in the preparing step S3. In the material mixing step (S4), red pepper powder, meju powder, salt cake, salt, soju powder, garlic powder, black bean powder, and onion powder may be mixed. For example, 100 parts by weight of red pepper powder may be mixed with 50 ~ 70 to 95 parts by weight of soju, 14 to 18 parts by weight of garlic, 140 to 180 parts by weight of garlic, 1.4 to 1.8 parts by weight of black soybean powder, 1,4 to 1.8 parts by weight may be used.

In the method of manufacturing a topping kochujang according to another embodiment of the present invention, the plant extract powder is further prepared in the preparation step (S3), and the plant extract powder is further mixed in the material mixing step. The plant extract powder was prepared by immersing the plant extract powder, which had been mixed with the same weight, in a vinegar (20 to 30 g of stone outer leaves per liter of vinegar, 20 to 30 g of coriander leaves, 20 to 30 g of cornflakes, 20 to 30 g are mixed), and the mixture is held at a temperature of 5 to 10 캜 for 3 to 4 days, and the extract is removed by lyophilization. In the material mixing step, 0.3 to 0.6 parts by weight of the plant extract powder is further mixed with 100 parts by weight of the red pepper powder.

According to another embodiment of the present invention, the topping kochujang is manufactured by the manufacturing method of the topping kochujang.

Hereinafter, the present invention will be described in more detail with reference to Examples. However, these are only for the purpose of illustrating the present invention in more detail, but the scope of the present invention is not limited thereto.

≪ Example 1 >

1) Prepare red pepper powder, meju powder, seasoning, salt and soju.

2) After washing the tops, the bottoms were immersed for 30 minutes in rice, 0.2 kg of low-boiling bottoms were mixed in 1 liter of water, heated at 100 ° C for 10 minutes, and incubated for 24 hours at 60 ° C. Aging, sieving, sieving, and crushing the top worm with a mixer.

3) After boiling the garlic, remove the boiled water, and boil the boiled garlic and prepare the boiled garlic.

4) Kochujang was prepared by mixing red pepper powder, meju powder, cornstarch, salt, soju, top powder and boiled crushed garlic. The blending ratio was 60 parts by weight of meju powder, 160 parts by weight of morning glory, 32 parts by weight of salt, 80 parts by weight of soju, 16 parts by weight of top powder, and 160 parts by weight of boiled garlic, based on 100 parts by weight of red pepper powder.

≪ Example 2 >

After washing the tops in Example 1, the bottoms were immersed for 30 minutes in rice soaked in water, mixed with 0.2 kg of low-boiling bottoms in rice flour, heated to 100 ° C for 10 minutes, and sieved through a sieve Except that the ground powder was ground with a mixer to prepare a ground powder, and the other conditions were the same as those in Example 1 to prepare a red pepper paste.

≪ Example 3 >

In Example 1, 2), 0.2 kg of the tops washed in 1 liter of water were mixed and heated to 100 ° C. for 10 minutes. The mixture was aged for 24 hours in a thermostat at a temperature of 60 ° C., sieved and sieved, Was ground with a mixer to prepare a ground powder. The other conditions were the same as those in Example 1 to prepare a red pepper paste.

<Example 4>

Baked black bean powder and baked onion powder were prepared and the other conditions were the same as in Example 1 except that 1.6 parts by weight of black bean powder baked and 100 parts by weight of baked onion powder were mixed with 100 parts by weight of red pepper powder Kochujang was prepared.

&Lt; Example 5 >

(25 g of stone outer leaves per 25 liters of vinegar, 25 g of coriander leaves, 25 g of cornflakes and 25 g of camphor leaves) were immersed in vinegar, and 3 to 4 The mixture is kept for a while and the ginger is removed and the obtained extract is lyophilized to prepare a plant extract powder. Except that 0.5 part by weight of the plant extract powder was further mixed with 100 parts by weight of red pepper powder, the same procedure was followed as in Example 1 to prepare a red pepper paste.

&Lt; Comparative Example 1 &

1) Prepare red pepper powder, meju powder, seasoning, salt and soju.

2) After boiling the garlic, remove the boiled water, and boil the boiled garlic and prepare the boiled garlic.

3) Kochujang was prepared by mixing red pepper powder, meju powder, cornstarch, salt, soju, and boiled crushed garlic. The blending ratio was 60 parts by weight of meju powder, 160 parts by weight of morning syrup, 32 parts by weight of salt, 80 parts by weight of soju, and 160 parts by weight of boiled garlic in 100 parts by weight of red pepper powder.

&Lt; Comparative Example 2 &

1) Prepare red pepper powder, meju powder, seasoning, salt and soju.

2) After washing the tops, the bottoms were immersed for 30 minutes in rice, 0.2 kg of low-boiling bottoms were mixed in 1 liter of water, heated at 100 ° C for 10 minutes, and incubated for 24 hours at 60 ° C. Aging, sieving, sieving, and crushing the top worm with a mixer.

3) Kochujang was prepared by mixing red pepper powder, meju powder, sweet potato, salt, soju and powder. The mixing ratio is 60 parts by weight of meju powder, 160 parts by weight of crude oil, 32 parts by weight of salt, 80 parts by weight of soju and 16 parts by weight of topping powder per 100 parts by weight of red pepper powder.

<Experimental Example 1> Measurement of inorganic (K, Fe) content

1) The red pepper paste prepared in Example 1 and Comparative Example 1 was concentrated by a rotary vacuum evaporator NN series, Eyela, Tokyo, Japan and then freeze-dried (FD SFDSM12, Samwon, Korea) 1 and 2 were prepared.

2) For the samples 1 and 2, the inorganic content was measured using ICP-AES (Spectroflame-EOP, Spectro, German). K is expressed in% / dry weight, and in case of Fe, expressed in ppm / dry weight.

3) In the case of sample 1, K was 1.03 (% / dry weight), Fe was 12.21 (ppm / dry weight) It can be seen that the content of minerals can be increased by adding chitosan.

&Lt; Experimental Example 2 >

(1) Panel Selection - The panel of the Sensory Surveyor (panel) made 10 housewives who were 20 to 60 years old to receive the sensory evaluation explanations. The above explanation was conducted over one hour. After establishing the concept of kochujang, we developed and defined the sensory characteristics term.

(2) The starches prepared in Examples 1 to 5 and Comparative Examples 1 and 2 were used as Samples 1 to 7, respectively. The samples were stored in a Milpee container and presented in a clear plastic container at room temperature (21 ° C). In order to eliminate the prejudice of the test, three digits extracted from the random number table are displayed. In order to minimize the order error, the sample presentation order is randomly arranged by Williams' latin square method.

(3) The likelihood of each sample was evaluated using the 5 - point item scale. The evaluation items were color, flavor, fishy smell, taste, texture, general preference using 5 point scaling method, 5 points relatively good, 1 point worse. The results are shown in Table 1 below.

color incense Fishy flavor Texture Overall preference Sample 1 4.3 4.3 4.1 4.3 4.3 4.3 Sample 2 4.2 3.1 2.7 3.8 4.1 3.5 Sample 3 4.1 3.8 3.5 3.9 4.4 3.8 Sample 4 4.4 4.7 4.6 4.8 4.2 4.8 Sample 5 4.3 4.8 4.9 4.6 4.4 4.6 Sample 6 4.2 4.5 4.4 2.7 3.6 3.2 Sample 7 4.1 4.1 4.2 3.8 3.9 3.4

As shown in Table 1, Samples 6 and 7, which were not loaded with garlic or garlic, tended to lose their overall taste and taste. Samples 2 and 3, which did not immerse the rice flour in rice cakes and were not aged, , Fishy smell and taste were lowered. Samples 4 and 5, to which baked black soybean powder, baked onion powder, and plant extract powder were added, were found to be excellent in flavor, smell and taste as compared with sample 1.

&Lt; Experimental Example 3 >

(1) Evaluation of the effect of increasing the storage period by the experiment of measuring the number of general bacteria

Samples 1, 4, 5 and 7 of Experimental Example 2 were incubated at 30 ° C for 3 days, diluted 100-fold each, and inoculated 0.1 ml onto sterilized standard methods agar (Difco), cultured at 35 ° C for 36 hours The number of colonies was counted by counting colonies generated from 1 to 300 colonies per plate. The number of colonies was counted and multiplied by the dilution factor to calculate the number of bacteria in general. The number of bacteria in sample 1 was 3.1 × 10 ² , The number of general bacteria in sample 4 was 1.5 × 10 ³ , the number of general bacteria in sample 5 was 1.1 × 10 ¹ , and the number of general bacteria in sample 7 was 8.7 × 10 ³ . It can be seen that the use of garlic or plant extract powder suppresses the growth of bacteria.

(2) Evaluation of effect of preservation period increase by sensory test

Samples 1, 4, 5, and 7 of Experimental Example 2 were stored in an environment of a temperature of 30 ° C and a humidity of 80%, and then examined for odor every day for 10 housewives (20 to 60 years old) Respectively. In case of sample 1, unpleasant odor began to appear after 2.0 days. In sample 4, the sample smelled unpleasant after 1.5 days. In sample 5, after 3.5 days, the sample smelled unpleasantly , And the sample 7 had an unpleasant odor after 1.1 days. From this, it can be seen that when garlic is used or plant extract powder is used, the decay proceeds slowly.

Through the above Experimental Examples 1 to 3, it was confirmed that when the roasted roasted roasted roasted roasted roast beef was used, the roasted roasted roasted roasted roasted beef roasted with black soybean powder, roasted onion powder and plant extract powder It is found that the overall preference including flavor and taste is increased and the preservation period is increased when garlic or plant extract powder is used.

While the present invention has been described in connection with what is presently considered to be practical exemplary embodiments, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, Should be interpreted as belonging to the scope.

Claims (10)

A main ingredient preparing step of preparing a main ingredient including red pepper powder; A top preparation step for preparing and processing the tops; Preparing a sub ingredient including garlic; And a material mixing step of mixing the main ingredients, the starch and the auxiliary ingredients to produce a kochujang. The method of claim 1, wherein the preparing step
An immersion step of immersing the rice bran in rice for a certain period of time after the rice bran is washed, an aging step of aging the rice bran at a constant temperature for a certain period of time after boiling the rice bran from the rice bran and a step of aging the rice aged in the aging step, And a crushing step of crushing the crushed garlic to prepare a garlic flour. 3. The method of claim 2,
In the immersion step, the washed tops are immersed in rice cakes for 20 to 40 minutes. In the aging step, 0.1 to 0.2 kg of the tops derived from rice cakes per liter of water are mixed, heated at 100 to 150 degrees and boiled for 4 to 10 minutes Followed by aging at a temperature of 50 to 80 DEG C for 20 to 28 hours. The method according to claim 2, wherein in the material mixing step
Pepper powder, meju powder, cornstarch, salt, liquor, top powder and boiled crushed garlic are mixed at a certain ratio. The method according to claim 4, wherein in the material mixing step
50 to 70 parts by weight of meju powder, 140 to 180 parts by weight of starch, 22 to 42 parts by weight of salt, 70 to 95 parts by weight of sake, 14 to 18 parts by weight of top powder, 140 to 180 parts by weight of boiled garlic Wherein the soybean paste is added to the soybean paste. The method according to claim 4, wherein in the material mixing step
Roasted black bean powder, and baked onion powder are further mixed together. 7. The method according to claim 6, wherein in the material mixing step
Wherein the baked black bean powder and the baked onion powder are used in an amount of 1.4 to 1.8 parts by weight based on 100 parts by weight of the red pepper powder, respectively. The method according to claim 4, wherein in the material mixing step
Wherein the plant extract powder is further mixed with the plant extract powder, and the plant extract powder is obtained from the extralipid leaves, the coriander leaves, the chestnut fruit, and the camphor leaf. 9. The method of claim 8,
In the material mixing step, the plant extract powder is used in an amount of 0.3 to 0.6 parts by weight based on 100 parts by weight of the red pepper powder,
The plant extract powder is maintained at a temperature of 5 to 10 ° C for 3 to 4 days by using 20 to 30 g of extraneous leaves, 20 to 30 g of cornified leaves, 20 to 30 g of cornflakes and 20 to 30 g of camphor leaves per liter of vinegar, And then lyophilization is carried out on the obtained extract. 10. A red pepper paste which is produced by the production method according to any one of claims 1 to 9.

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