KR20180089009A - Kit for manufacturing gochujang with shortened ripening time and producing gochujang using the same - Google Patents

Abstract

A kit for producing a red pepper paste according to an embodiment of the present invention provides includes kernel fermented soybeans powder which is uniformly fermented by applying powdered red pepper, salt, and spawn with a kernel unit and carbohydrate powder which provides a sweet taste when producing the red pepper paste and shortens a fermentation time by pre-fermentation. Accordingly, a user can more easily produce the red pepper paste by greatly shortening a ripening time.

Description

TECHNICAL FIELD [0001] The present invention relates to a kochujang preparation kit for shortening the ripening time, and a method for producing the kochujang using the same. BACKGROUND ART [0002]

More particularly, the present invention relates to a kit for manufacturing a kochujang which can be easily manufactured by a user by shortening a ripening time and packaging each material, and a kochujang preparation kit using the kochujang preparation kit ≪ / RTI >

Kochujang is rich in nutrients such as proteins, fats, vitamins A and C, and a combination of fermented seasonings such as protein, fat, vitamin A and C, which are well balanced with the sweetness of hydrolysis of carbohydrates and the richness of amino- And it is mainly used for cooking of various kinds of stew, taste of raw stew, stew, stew, and roast.

Kochujang is a traditional food which is more commercially important than other kinds of soy sauce because its consumption is higher than other kinds of soy sauce, miso, etc. and the export amount is increased.

In recent years, with the improvement of income, the industrial structure has gradually become more advanced, and the living style of the metropolitan area and the living system of the nuclear family have become the apartment style, so the production of the kochujang at home is gradually reduced due to the troubles in the process and difficulty in controlling the amount of water. And the number of assumptions using industrially produced kochujang by the improved method is increasing.

However, due to the proliferation of well - being culture in recent years, there is a growing demand for the production of traditional kochujang at home. Accordingly, in order to easily manufacture the kochujang at home, various materials necessary for manufacturing the kochujang are selected, and individual packages are developed. By using the package for making a kochujang, users can mix the water with the prescribed recipe and mature it for 2 months or longer to manufacture a kochujang.

In this connection, Korean Patent Laid-Open No. 10-2010-0113672 (2010.10.22.) Discloses a kochujang soaking package according to a manufacturing method including a meju powder containing fermenting bacteria for kochujang, a malt liquor or concentrate containing an enzyme component, Lt; / RTI > Although the patent discloses that the kochujang can be easily soaked at home, only the concept is described, but no detailed manufacturing method is mentioned.

Conventional packages for making kochujang are required to undergo a long aging period in order to develop a traditional flavor. Because of this aging period, each family will not be able to make and eat kochujang immediately when needed. In order to eliminate such inconvenience, there is a need for a kit for manufacturing a kochujang which can shorten the ripening period.

It should be understood that the foregoing description of the background art is merely for the purpose of promoting an understanding of the background of the present invention and is not to be construed as adhering to the prior art already known to those skilled in the art.

Published Patent Application No. 10-2010-0113672 (2010.10.22.)

The present invention has been conceived to solve such a problem, and it is an object of the present invention to provide a hot pepper paste which can be easily manufactured at home, can greatly reduce the aging time, And a method of manufacturing a kochujang using the same.

In order to achieve the above object, a kochujang preparation kit according to an embodiment of the present invention is prepared by applying a seed powder to red pepper powder, salt, and kernel, uniformly fermenting kernel meal powder and a sweet taste in manufacturing a red pepper paste. And carbohydrate powder which is shortened.

The carbohydrate powder may be fermented glutinous rice powder.

The carbohydrate powder may be a fermented wheat powder.

The carbohydrate powder may be a mixture of fermented glutinous rice powder and wheat powder.

The kochujang preparation kit may further comprise a sweet potato.

The kochujang manufacturing kit may further include a container for manufacturing a kochujang, which can be hermetically sealed and can prevent contact with the air by discharging air from the inside to the outside.

The method of manufacturing a kochujang using a kochujang manufacturing kit according to an embodiment of the present invention comprises the steps of preparing a container for manufacturing a kochujang, water is added to the container, the seeds are coated in red pepper powder, salt, And a carbohydrate powder which is fermented to shorten the fermentation time to provide a sweet taste in the manufacture of a kochujang, and a process for preparing the kochujang mix by aging the prepared kochujang mix for at least one day.

The carbohydrate powder may be fermented glutinous rice powder.

The carbohydrate powder may be a fermented wheat powder.

The carbohydrate powder may be a mixture of fermented glutinous rice powder and wheat powder.

The kochujang mix may be prepared by further containing a sweet potato.

The aging process may be to shut off the contact between the kochujang mix and the atmosphere by venting and sealing the air inside the container.

According to the kitsuchok manufacturing kit and the manufacturing method thereof according to the present invention, the user can directly manufacture the traditional kochujang, and it is possible to manufacture the kochujang more easily since the aging time can be greatly reduced. Also, since various raw materials can be used, it is possible to manufacture kochujang according to user's preference.

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

The terminology used herein is for the purpose of describing particular embodiments only and is not intended to limit the invention. The singular forms as used herein include plural forms as long as the phrases do not expressly express the opposite meaning thereto. Means that a particular feature, region, integer, step, operation, element and / or component is specified, and that other specific features, regions, integers, steps, operations, elements, components, and / And the like.

Unless otherwise defined, all terms including technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Commonly used predefined terms are further interpreted as having a meaning consistent with the relevant technical literature and the present disclosure, and are not to be construed as ideal or very formal meanings unless defined otherwise.

Hereinafter, a kochujang manufacturing kit according to a preferred embodiment of the present invention and a method of manufacturing a kochujang using the same will be described with reference to the accompanying drawings.

Conventional products for the production of kochujang for DIY are prepared by dissolving meju powder, red pepper powder, maltose, salt and the like into water to prepare a red pepper paste mix, and then aging the mixture to produce red pepper paste. Basically, the powder mixture and the liquid mixture are separately packaged and packaged.

Conventional products for the production of kochujang for DIY have a side that it is difficult to taste the original incense and taste of kochujang unless they are aged for at least 30 days. Therefore, even if a product for manufacturing a kochujang product is purchased, it takes about one month or more to manufacture it, which is inconvenient for a user to manufacture.

The inventor of the present invention judged that the aging time is due to the characteristics of the material to be mixed at the time of preparing the koji paste, and if the carbohydrate powder that gives the sweet taste, that is, the rice flour, glutinous rice flour, wheat flour, etc., is pre- The present invention has been completed.

The kitsch manufacturing kit according to the embodiment of the present invention includes a carbohydrate powder which is prepared by uniformly fermenting kernels such as red pepper powder, salt, and granules to provide a sweet taste in the preparation of kernels and kernels, and to shorten the fermentation time do.

Reducing the fermentation time of carbohydrate powder by Meju is the most important to reduce the ripening time of Kochujang. Therefore, in the present invention, the carbohydrate powder to be mixed is pre-fermented to be included in the kitsuchi preparation kit.

Red pepper powder and salt are not particularly limited as long as they are capable of producing red pepper paste. However, when considering the taste of the prepared kochujang, it is preferable to use domestic red pepper powder and salt. Red pepper powder and salt are advantageous as the particle size is small in order to shorten the time when producing the kochujang mix.

The granulated meju powder can have a shorter fermentation time than the conventional meju production method. It is very advantageous to reduce the fermentation time of kochujang because it can be fermented more uniformly than that of meju made by using the granular meju.

The method of producing the granular meal used in the present invention is as follows.

First, beans are prepared to prepare meju. Preferably, the soybeans are soybeans. Prepared beans are cleaned by flowing water to remove foreign substances such as stones and soil. It can be soaked in water at room temperature for about 12 hours. Time to water is affected by temperature. In winter, it is desirable to increase the amount of time called water.

The washed soybeans are put into a pressure cooker and boiled by pressing and heating. It has a volume of about three times as much as the amount of water added to the beans at this time, so that the beans can be sufficiently immersed in the water.

Spread boiled beans over a wide tray and cool them. The temperature to be cooled is preferably 30 DEG C or less. The cooling system is usually air cooled slowly at room temperature in an airy environment. It may be cooled by keeping the temperature constant through a separate thermostat.

Coat seeds are applied to the cooled soybeans. The seed bacterium is used for fermenting soybean, and can be used as an eggplant powder. At this time, in order to increase the area to be coated with eggplant powder, the soybeans are put as thin as possible in the tray. It maximizes the surface area to which the eggplant powder is applied and uniformly permeates the soybean, so that the fermentation process can be maximized. As a result, the fermentation time can be minimized and the fermentation can be made uniform, so that color, smell, taste and the like can be improved. In this case, it is preferable that the powdery flour is 0.1 to 1 part by weight based on 100 parts by weight of the soybean. The amount of flour can be sufficient to cover the surface of beans. If the amount of flour powder is small, the effect of shortening the fermentation time can not be sufficiently obtained. On the other hand, when the amount of flour is high, No, and the unit price can go up.

After applying the seed bacterium, the process goes through empire. The empire process takes place in the empire chamber, which is fermented by the seed bacterium and can maintain a constant temperature. It is possible to adjust the humidity and temperature inside the room when it is done in the imperial room. The temperature at which the empire is made is preferably 35 to 45 ° C. In the empire, fermentation proceeds with removal of moisture from soybeans with a lot of moisture, and fermentation conditions affect flavor and smell. If fermentation is carried out at a temperature exceeding 45 캜, a bitter taste may occur. If the temperature is lower than 35 캜, the effect of shortening the fermentation time may be insignificant. The empire time is preferably 36 to 50 hours.

As described above, sufficient fermentation can be performed for 36 to 50 hours compared to the fermentation time in the conventional meju production method, and not only the fermentation time can be shortened, but the fermentation can be uniformly performed throughout the whole grain beans.

After the empire process is finished, the soybeans are dried to finally remove the moisture from the beans. The drying process can be carried out in various ways and can be carried out using a drier. The drying temperature is preferably about 40 캜 so that moisture can be rapidly evaporated and sufficiently dried to the inside of the beans. After finishing the drying process, it can be pulverized through a pulverizer depending on the intended use.

The carbohydrate powder may be glutinous rice, wheat, or a mixture thereof. It can change each content according to each symbol. Carbohydrate powders should also be fermented in advance to reduce the aging time. The fermentation method can be various fermentation methods used in the past and is not limited to a specific method.

For example, in order to ferment glutinous rice, the glutinous rice is cleanly washed in water, and then the fermenter is put into the fermenter, and fermented for about 2 to 3 weeks after avoiding direct sunlight. At this time, it is necessary to keep the surroundings clean so that the fermenting bacteria can settle.

The kochujang preparation kit may further comprise sweeteners so as to further add sweetness. It is also possible to carry out fermentation in the same manner as the method for producing granular meju for uniform fermentation.

The kitsch manufacturing kit according to an embodiment of the present invention includes a material capable of producing kochujang, but may further include a container for manufacturing kochujang to make it easier to manufacture.

The container may be of any conventional form and is not limited to any particular form. It is important to block the production of kochujang. Contact with the atmosphere for a long time may cause mold and bitter taste and odor may occur.

In order to prevent such a problem, it is preferable that the container is a container capable of venting air to the inside of the container during aging after manufacturing the kochujang mix. For example, a lid having a high solubility may be used to close the upper part of the lid, thereby discharging air to the outside, and bringing the lid closer to the lid by atmospheric pressure, thereby preventing contact with the air during the aging process.

By using the carbohydrate powder and the granulated meju powder which have been pre-fermented in this way, it is possible to greatly reduce the aging period in the manufacture of a red pepper paste.

Hereinafter, a method of manufacturing a kochujang using a kochujang manufacturing kit according to an embodiment of the present invention will be described. 1 is a flowchart of a method of manufacturing a kochujang using a kochujang manufacturing kit according to an embodiment of the present invention. A method for manufacturing a kochujang using a kochujang manufacturing kit according to an embodiment of the present invention comprises the steps of preparing a container for manufacturing a kochujang (S10), applying water to the container, applying seeds in red pepper powder, salt, (S20) of mixing a carbohydrate powder which provides a sweet taste in the preparation of a powder and a red pepper paste, and fermenting the carbohydrate powder to shorten the fermentation time, and a step (30) of aging the prepared red pepper paste mixture for at least one day do.

To prepare the kochujang, a container is first prepared (S10).

It is also possible to use the container included in the kochujang preparation kit. Preferably, the container is a container capable of venting air to the inside of the container during aging after preparing the kochujang mix. For example, a lid having a high solubility may be used to close the upper part of the lid, thereby discharging air to the outside, and bringing the lid closer to the lid by atmospheric pressure, thereby preventing contact with the air during the aging process.

The red pepper powder, salt, granular meju powder, and carbohydrate powder contained in the kochujang preparation kit are mixed with water and stirred so as to be evenly mixed with a spatula (S20).

When stirring continues, a mixture of kochujang having a constant viscosity is formed. It can be made by adding sweet potatoes to add sweetness in the production of kochujang mix

After the kochujang mix is prepared, it is matured for 1 day or more (S30).

The ripening time is a time to show the taste of the kochujang. The longer the aging time, the more flavor can be saved. However, in the present invention, in order to reduce the aging time to a minimum, even the aging time of about one day can sufficiently enjoy the taste of the traditional kochujang. In the aging process, it is preferable that air is discharged to the inside of the vessel during the aging process after the preparation of the kochujang mix, and the vessel is shut off from the outside.

Hereinafter, the present invention will be described in more detail with reference to specific examples. A mixture of 1.2 kg of red pepper powder, 1: 1: 1 mixture of fermented glutinous rice flour, fermented wheat flour and granular meju flour, and 3 kg of seasoning and 600 g of salt were mixed in 1.8 L of water to prepare a red pepper paste mixture. The kochujang mix was aged for one day in the aging vessel while blocking it with air.

The flavor test was performed on 10 sensory test personnel trained for the sensory evaluation of red pepper paste. Overall, it was found that the product was superior to the commercially available kochujang over the entire odor, taste, preference, and color.

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, You will understand.

It is therefore to be understood that the above-described embodiments are illustrative in all aspects and not restrictive. The scope of the present invention is defined by the appended claims rather than the detailed description, and all changes or modifications derived from the meaning and scope of the claims and their equivalents should be interpreted as being included in the scope of the present invention .

Claims (12)

chili powder;
Salt;
Granulated meju powder which is uniformly fermented by applying seeds to the kernel; And
And a carbohydrate powder which provides a sweet taste when manufacturing a kochujang, and which is pre-fermented to shorten fermentation time.
The method according to claim 1,
Wherein the carbohydrate powder is fermented glutinous rice powder.
The method according to claim 1,
Wherein the carbohydrate powder is a fermented wheat powder.
The method according to claim 1,
Wherein the carbohydrate powder is a mixture of fermented glutinous rice powder and wheat powder.
The method according to claim 1,
A kochujang preparation kit further comprising a sweet potato.
The method according to claim 1,
A kochujang manufacturing kit, further comprising a container for manufacturing a kochujang which is capable of being hermetically sealed and capable of shutting off contact with the atmosphere by discharging the air inside to the outside.
Preparing a container for making a kochujang;
Water is added to the above container and the seeds are coated in red pepper powder, salt and kernel to uniformly ferment the granulated meju powder and the sweetness in the preparation of the kochujang, and the carbohydrate powder which is fermented to shorten the fermentation time is mixed to prepare the kochujang mix Process; And
A method for manufacturing a kochujang using a kochujang preparation kit, comprising the step of aging the prepared kochujang mix for at least one day.
The method of claim 7,
Wherein the carbohydrate powder is fermented glutinous rice powder.
The method of claim 7,
Wherein the carbohydrate powder is a fermented wheat powder.
Claim 7
Wherein the carbohydrate powder is a mixture of fermented glutinous rice flour and wheat flour.
Claim 7
Wherein the kochujang mix is further prepared by adding a crude oil to the kochujang preparation.
Claim 7
Wherein the aging process discharges air inside the container and hermetically closes the contact between the kochujang mix and the atmosphere.

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