KR20200015335A - Hot pepper pickles method - Google Patents

Abstract

According to the present invention, a method for manufacturing red pepper pickle comprises: a seasoning manufacturing step of making seasoning by mixing, with respect to 100 parts by weight of red pepper, 50 to 70 parts by weight of aged soy sauce, 20 to 40 parts by weight of pineapple vinegar, 10 to 30 parts by weight of refined rice wine, 10 to 30 parts by weight of a mixed brewed onion solution, 20 to 40 parts by weight of a fermented Prunella vulgaris L. solution, 10 to 20 parts by weight of fast-fermented bean paste powder, and 2 to 7 parts by weight of stevia; and a pickle manufacturing step of inserting the red pepper into a vessel and pouring the seasoning manufactured in the seasoning manufacturing step into the vessel to manufacture pickle. Accordingly, since pickle is manufactured with red pepper, red pepper pickle containing ingredients of pineapple vinegar, a mixed brewed onion solution, a fermented Prunella vulgaris L. solution, fast-fermented bean paste powder, and stevia can be taken together with various nutrients. Since the red pepper pickle is manufactured without salt, salinity is less than that of conventional red pepper pickle. Moreover, unique taste of the red pepper pickle, smell of pine needles, freshness of pineapple vinegar, and sweet taste of the mixed brewed onion solution are harmonized for the red pepper pickle to be taken while providing various tastes and flavors, thereby enabling adults as well as children to easily take the red pepper pickle for a long period.

Description

Hot pepper pickles method

The present invention relates to a method for manufacturing red pepper jang.

In general, red pepper paste is slightly different depending on how to make it or the seasoning. However, it is usually made by simmering green pepper in salted water and pour soy sauce or bury it in red pepper paste or miso.

At this time, three to four green peppers are nutrient-rich enough to meet the vitamin C (20 times as much as vitamin apples) needed for the day.Sulfation, beta-carotene, cold prevention, vision improvement, aging prevention, hypertension improvement, cancer cells Growth inhibition, toxin emissions, and diabetes can be prevented.

Also, capsaicin, which is a pungent pepper, promotes secretion of gastric acid and is used to treat disorders of topamine, a major cause of appetite, blood circulation, and Parkinson's disease.

However, the above pickles are prepared by immersing vegetables or fruits in salt, miso or red pepper paste for a predetermined period of time, and have the advantage of maintaining the original taste and simple manufacturing process, but pickles have more salinity than necessary. It is high, and there is a problem that can not feel the original taste other than salty taste, it was difficult to meet the various needs of the consumer only conventional pickles. In other words, the traditional simple pickles manufacturing method is not enough to satisfy the needs according to the variety and luxury of consumer preferences.

In addition, various researches have been conducted to add various additives to pickles.

On the other hand, there is a functional sweet pepper in red pepper.

Glucose Pepper is the world's first functional pepper to lower the blood sugar of diabetes. Glucose pepper controls carbohydrate intake and prevents diabetes. AGI, known as a sugar-absorbing substance, is a functional chili pepper containing a large amount of sugar in red pepper. Glucose pepper prevents diabetes through the action of inhibiting the absorption of sugar in the body, and the same ingredients as blood sugar regulators, but because it is taken as a natural food, helps to prevent diabetes more effectively and healthily. In addition, the sweet pepper is light green color, not spicy and good for eating.

Hagocho (lotus) is effective for anti-inflammatory sterilization. In addition, it has a strong effect of inhibiting the growth of bacteria. Ursolic acid contained in the vinegar helps to reduce swelling due to nephritis, cystitis and edema through diuretic action.

Hypocrisy lowers the level of hypertension, and hypercholesterol dilates blood vessels, alleviating the many symptoms and complications associated with hypertension.

In addition, hachoweed is effective for indigestion. In other words, Hagocho is good for indigestion by strengthening the peristalsis of the stomach. It is good for improving indigestion caused by bad eating habits and stress of modern people.

In addition, Hagocho is famous as an anticancer herb, and is used for thyroid cancer, breast cancer, liver cancer, and the like.

Cheonggukjang powder is a microbial food, has an anticancer effect, enhance immunity, improve liver function, anti-aging effect.

In addition, Cheonggukjang is effective in preventing and treating diabetes, promoting blood circulation, relieving hangovers, and preventing dementia.

In addition, Cheonggukjang contains a large amount of lecithin and saponin, which are effective in sucking up excess fat and cholesterol and excreting it out of the body.

In addition, Cheonggukjang contains a large amount of protein, vitamin K, and zenicithin, which increase the absorption rate of calcium, is good for preventing osteoporosis.

In particular, Cheonggukjang contains not only constituents that make up semen in men, but also contains a large amount of alginic acid and lecithin, which are effective in improving blood in the penis, and it is effective in dissolving blood clots and cholesterol that block blood vessels. It is effective.

In addition, there are 1 billion intestinal bacteria per 1g of Cheonggukjang, and it contains Nanulkinase, which cleans blood vessels, and contains 4 times the bananas and 7 times the sweet potato.

Cheonggukjang is rich in vitamins, minerals, potassium and iron, and is effective for menopausal women.

In addition, the peptide component contained in Cheonggukjang is effective for blood pressure control, rich in lactic acid bacteria, and the intestinal motility is activated by the increase of intestinal bifidus bacteria, preventing constipation is excellent. In other words, ingesting Cheonggukjang powder is equivalent to ingesting 30 billion lactic acid bacteria.

Natural sweetener stevia has a sweetness and a blood sugar of "0", which is used for sweetening in cooking. Steoside, which is 200 to 300 times higher than sugar sugar, is mostly released from the body and is said to have a very low absorption rate. Stevia's antioxidant content is five times that of green tea, and daily intake should not exceed 30-40g.

Pineapple has a variety of benefits.

First, pineapple has an enzyme called bromelain, which not only reduces inflammation and reduces toxins, but also kills parasites in the liver and intestines.

In addition, the piamine in pineapple converts carbohydrates into energy quickly and promotes metabolism.

Bromelain and iodine in pineapples help ease inflammation and help the thyroid function smoothly.

In addition, a large amount of potassium in pineapple stabilizes the electrolyte in the body, reduces muscle spasms and reduces the risk of injury due to vigorous exercise.

The antioxidants and enzymes found in pineapples are the best natural antitoxins.

Promelain also promotes digestion and protects the digestive system from abnormalities.

Pineapples are very effective in yellows and tooth decay.

In addition, the pineapple also contains vitamin A and beta carotene, which can protect eyes from various problems caused by enhanced eyesight and aging.

Fermentation broth increases autoimmunity and helps prevent various diseases.

During the fermentation process, the good ingredients of the raw materials are extracted and eaten with fermentation broth, allowing for more nutrient intake.

Ingestion after the fermentation process has the advantage of shortening the digestion time in the human body and of taking more nutrients that are beneficial to our body.

If you eat 20% raw, eat fermented kimchi, you can get more than 80% of nutrients.

Microorganisms in fermented foods play a role in boosting immunity and help human health.

In addition, fermentation broth (enzyme) is a kind of protein secreted by living organisms to promote and increase the chemistry of a particular organic compound within a certain temperature and water activity pH range is a catalyst that does not change itself. Yeasts, molds, and bacteria grow in microorganisms to make them taste and nutrition better, but pathogenic bacteria make harmful foods.

Dried apples can consume five times the basic nutrients.

Drying is rich in potassium, minerals, and vitamins, so it is beneficial to eat the same amount.

Dried apples help antioxidants fight harmful toxins, which helps in stroke and prevent heart disease.

As onions are called vascular scavengers, onions are rich in calcium and iron and have a soy effect. B1 is contained in the onions, so the metabolism is active, fatigue is released, the stamina is good, and it is effective for weak constitution and nervous breakdown. It is also effective for recovery.

In onions, a substance called pecuchin helps break down cholesterol and prevents damage to the walls of blood vessels due to its antioxidant activity, which helps prevent and treat diabetes, strengthens the stomach and protects the liver.

Onion peel helps to stabilize the nerves and relieve stress, and prevents aging and allergic ingredients of onion peels to inhibit the growth of cancer cells.

In addition, onion peel helps to improve memory and prevent dementia.

One bottle of natural vinegar is said to contain the efficacy of 10,000 ginseng wild ginseng.

Natural vinegar is the final product of carbohydrate fermentation that has passed through the fermentation barrier twice, the final product of carbohydrates.

The sour taste of vinegar comes directly from acetic acid in fermentation process. In addition, more than 60 kinds of organic acids such as citric acid, malic acid and tartaric acid are formed, and essential amino acids, vitamins, minerals and other bioactive substances which are not yet revealed.

Organic acids in vinegar are acidic, but they ingest the alkalinity of the body.

PH of the body is almost neutral, stress, overwork, ingestion of harmful food is easily acidified, there is a problem that well-induced inflammation, tumors, cancer and the like. Accordingly, it is absolutely necessary to consistently consume fermented foods such as vinegar and fresh vegetables that alkalinize the body.

Natural vinegar has excellent nutritional benefits. Nobel Prize-winning vinegar researcher Dr. Hans Adolf Krebs found that taking 50-100mg of natural vinegar every day can help men live 10 years longer than women's average life for 12 years.

To explain more about natural vinegar, Dr. Bartane of Finland in 1945 found that acetic acid plays a pivotal role in the production of energy by digesting and absorbing the foods we eat. Won the Nobel Prize.

In addition, the authors of the Nobel Prize in Physiology and Medicine, Dr. Creves and Jeepman, said that citric acid contained in vinegar inhibits the release of lactic acid, which is the main cause of fatigue and aging, and releases it into the body. A little mixing of vinegar in the bacterial culture led to the growth of bacteria. Ingredients contained in natural vinegar increase the utilization of oxygen to suppress the occurrence of lactic acid, which is the main cause of fatigue and aging, and discharges it to the outside of the body.

In addition, Nobel Prize in Physiology in 1964, Dr. Broth of the United States and Dr. Rabin of Germany, announced in a joint study that `` acetic acid contained in vinegar makes corticosteroids that relieve the stress of modern civilization ''. Won the Physiological Medicine Award. The study that acetic acid, the main component of natural vinegar, makes corticosteroids has become a savior for stressed modern people.

Onions are good for hypertension, hyperlipidemia, arteriosclerosis, blood diseases, diabetes, obesity, indigestion, anorexia, lack of gastric acid, and vascular cleaning.

Republic of Korea Patent Registration No. 10-1244650

An object of the present invention devised to solve the problems as described above, by preparing a pickles using red pepper, pineapple vinegar, onion iron mixture, intake of Gochujang fermentation, Cheonggukjang powder, stevia containing components of stevia At the same time, you can eat various nutrients together, and without salt, salinity is lower than that of conventional red pepper paste, and you can feel various flavors and aromas by combining the natural taste, pine needle scent, freshness of pineapple vinegar, and sweetness of onion iron mixture. Ingestion is to provide a method for preparing red pepper paste pickles that can be easily consumed by adults as well as children for a long time.

According to the red pepper paste manufacturing method of the present invention for achieving the above object, with respect to 100 parts by weight of red pepper, 50 to 70 parts by weight, 20 to 40 parts by weight of pineapple vinegar, 10 to 30 parts by weight sake, onion iron 10 to 30 parts by weight of the mixed solution, 20 to 40 parts by weight of the ultrahigh fermentation broth, 10 to 20 parts by weight of Cheonggukjang powder, 2 to 7 parts by weight of stevia, to prepare a seasoning sauce sauce; And a pickle manufacturing step of preparing pickles by pouring the pepper prepared in the seasoning sauce sauce manufacturing step into the red pepper in a container.

In addition, the pineapple vinegar, wipe the water after washing the pineapple, remove the peel, the cutting step of finely chopping pineapple pulp, called glutinous rice in water for 7-9 hours, to prepare glutinous rice with glutinous rice minus the water, Steaming for 35 to 45 minutes, the glutinous rice manufacturing step of cooling and then prepared by cooling the moxibustion for 18 to 22 minutes in the state of turning off the fire, and mixing the yeast in the glutinous rice, 25 to 35 minutes after the luxury, 100 parts by weight of glutinous rice, 120-130 parts by weight of water and 150-200 parts by weight of pineapple pulp are mixed and placed in a fermentation container, and the inlet of the fermentation container is wrapped in a wrap, and a needle hole is formed in the wrap for 28 to 32 days. The first fermentation step of fermentation, and the storage step of squeezing the contents fermented in the first fermentation step with Bebojagi, and storing the fermentation broth of the contents squeezed with Bebojagi for 6-8 days, and the storage step The sludge contained in the fermentation broth When it is settled, the step of transferring the natural fermentation solution, which transfers the natural fermentation solution containing no sludge to the pre-sterilized fermentation bottle, 20 to 40 parts by weight of the seed based on 100 parts by weight of the natural fermentation solution into the fermentation bottle, or Covering with a cloth includes a secondary fermentation step of secondary fermentation for 28 to 32 days, the secondary fermentation step, while the secondary fermentation is in progress, shake the fermentation bottle at intervals of 4 to 5 days to form a cottage of natural fermentation solution Cracked, the pineapple vinegar, characterized in that aged by fermenting the second fermented natural fermentation broth in another bottle for 5-6 months.

In addition, the onion iron mixture is prepared by mixing the onion iron juice, water, and the vinegar solution in a mass ratio of 1: 1: 1, the onion iron juice is inserted into the outer pot and the outer pot and formed a plurality of through-holes on the outer peripheral surface Use a water bath consisting of the inner pot, but only put onions with shells in the inner pot, and 7-hour banung squeezed out the undiluted stock solution through the through-hole of the inner pot, and squeezed the onion in the inner pot with a bag pocket The syrup preparation is a syrup manufacturing step of making organic syrup by putting organic sugar in the purified water, and 15 to 25 parts by weight of oligosaccharides and 70 to 90 parts by weight of syrup are mixed with respect to 100 parts by weight of seaweed, and put the seaweed in the container, After pouring the oligosaccharides and syrup on the vinegar, the pressing step of pressing the mixture mixed in the container for 90 to 100 days and bottling step of bottling the mixture through the strainer after the pressing step, In the pressing step, the sealing cover is pressurized in a state of covering a sealing cover capable of sealing the inlet of the container. When pressing, the weight and the like are placed on the sealing cover so that oligosaccharides and syrup are not discharged through the edge of the sealing cover. As time passes, the sealing cover is pressurized while the oligosaccharides and syrups are discharged through the rim of the sealing cover to change the weight of the weight, so that the oligosaccharides and syrups are no longer pushed out. It is characterized by ripening by opening the mix 3 to 5 times.

In addition, the ultra-high fermentation broth, put 2 to 3 parts by weight of seaweed in 100 parts by weight of water, when the water starts to break, characterized in that boiled for 30 to 60 minutes divided by medium heat.

Effects of the present invention as described above, by preparing a pickles using red pepper, pineapple vinegar, onion iron mixture, high vinegar fermentation solution, Cheonggukjang powder, stevia containing the components of stevia and at the same time with a variety of nutrients It can be ingested, and salt is lower than conventional gochujang pickles because it does not contain salt, and its natural taste and pine needle scent, the freshness of pineapple vinegar, and the sweetness of the onion-iron mixture are mixed, so you can eat it while feeling various flavors and aromas. In addition, adults can also provide a method of manufacturing red pepper paste that can be easily ingested for a long time.

1 is a photograph for preparing a pineapple vinegar of the method of manufacturing red pepper jang according to the present invention.
2 to 4 are photographs for preparing the onion iron stock solution of red pepper paste manufacturing method according to the present invention.

Advantages and features of the present invention, and methods for achieving them will be apparent with reference to the embodiments described below in detail in conjunction with the accompanying drawings. However, the present invention is not limited to the embodiments disclosed below, but may be embodied in various different forms, and the present embodiments merely make the disclosure of the present invention complete, and those of ordinary skill in the art to which the present invention belongs. It is provided to fully inform the person having the scope of the invention, which is defined only by the scope of the claims. Like reference numerals refer to like elements throughout.

Hereinafter, the present invention will be described with reference to the drawings for explaining a method of preparing red pepper paste according to embodiments of the present invention.

The method for preparing red pepper paste according to the present invention includes a seasoning sauce manufacturing step and a pickle manufacturing step.

Seasoning sauce manufacturing step is based on 100 parts by weight of red pepper, 50 to 70 parts by weight of soy sauce, 20 to 40 parts by weight of pineapple vinegar, 10 to 30 parts by weight of cheongju, 10 to 30 parts by weight of onion iron mixture, 20 to 40 parts by weight of high vinegar fermentation Part, 10 to 20 parts by weight of Cheonggukjang powder, 2 to 7 parts by weight of stevia is mixed to make a sauce.

At this time, red pepper, morning pepper, sugar pepper, crispy pepper, eggplant crisp, green pepper, cheongyang pepper, cucumber pepper, perfect pepper, red pepper, green pepper, beauty crispy pepper, sugar pepper, red pepper, long green crispy pepper, etc. Can be used as a pepper, but is not limited thereto.

In addition, after washing, the peppers are drained and cut to leave about 0.7 to 1.2 cm of the top of the pepper, and it is preferable to make one or two holes with a toothpick or the like on the surface of the pepper.

These peppers are rich in nutrients to meet the vitamin C needed (20 times as much as vitamin apples) .Sulfates, beta-carotene-rich, cold prevention, vision improvement, aging prevention, hypertension, cancer cell growth suppression, toxin release, and diabetes prevention do.

Capsaicin, which has a pungent taste of red pepper, promotes the secretion of gastric acid and has the effect of being used to treat the secretion of topamine, which is a major cause of appetite, blood circulation, and Parkinson's disease.

Referring to Figure 1, pineapple vinegar, cutting step, glutinous rice manufacturing step, the first fermentation step, storage step, transfer step, the second fermentation step.

In the cutting step, after the pineapple is washed, the water is wiped off, the peel is removed, and the pineapple pulp is finely chopped. At this time, the pineapple juice coming out of the step of mincing the pulp of pineapple is collected separately, and put into the fermentation bucket to be described later along with the pulp.

Glutinous rice manufacturing step, called glutinous rice in water for 7 to 9 hours, to produce glutinous rice with glutinous rice minus the water.

At this time, the glutinous rice manufacturing step, steam the glutinous rice minus the water, steamed for only 35-45 minutes with the soaked glutinous rice, give off the moxibustion for 18-22 minutes with the fire off.

The glutinous rice cooked with moxibustion is cooled and prepared.

In the first fermentation step, the yeast is mixed with chilled glutinous rice and allowed to luxury for 25 to 35 minutes. In the first fermentation step, 100 parts by weight of glutinous rice, 120 to 130 parts by weight of water and 150 to 200 parts by weight of pineapple are mixed into a fermentation container. At this time, the pineapple is pulp and juice.

In addition, the primary fermentation step, after wrapping the inlet of the fermentation vessel with a wrap, forming a needle hole in the wrap, the primary fermentation for 28 to 32 days. At this time, only four to five needle holes are formed as pores.

In the storage step, the contents fermented in the first fermentation step are squeezed by Beboza, and the fermentation broth of the contents squeezed by Beboza is stored for 6-8 days.

At this time, the fermentation broth of the contents may be stored in the fermentation barrel. And it is wrapped in a wrap at the inlet of the fermentation vessel, it can form pores.

That is, the storage step is to store the fermentation broth after the first fermentation until the sludge contained in the fermentation broth of the contents squeezed by Bebozai sinks.

In the transferring step, when the sludge contained in the fermentation broth is settled through the storage step, the natural fermentation liquid containing no sludge is transferred to the sterilized fermentation bottle.

In the second fermentation step, 20 to 40 parts by weight of the seed is added to a fermentation bottle with respect to 100 parts by weight of the natural fermentation solution, and then fermented in a fermentation bottle or cloth, followed by secondary fermentation for 28 to 32 days.

At this time, the secondary fermentation step, while the secondary fermentation is in progress, shakes the fermentation bottle at the interval of 4 to 5 days to break the cottage of the natural fermentation solution.

Pineapple vinegar prepared in this way, by fermenting the second fermented natural fermentation solution in another bottle is aged for 5-6 months.

The onion iron mixture is prepared by mixing the onion iron solution, water and the persimmon solution in a mass ratio of 1: 1: 1.

Referring to Figures 2 to 4, the onion iron solution is made by using a water bath made of an inner pot is inserted into the outer pot and the outer pot and a plurality of through-holes formed on the outer peripheral surface.

In other words, the onion iron stock solution is made of only the onion containing the shell in the inner pot, 7 ~ 9 hours in a hot water and the stock solution discharged to the outer pot through the through-hole of the inner pot, and squeezed the onion in the inner pot with a sachet.

The motherwort stock solution is prepared by a syrup manufacturing step, a pressing step and a bottling step.

In the syrup manufacturing step, organic sugar is added to the purified water to make syrup.

Pressurizing step is mixed with 15 to 25 parts by weight of oligosaccharides and 70 to 90 parts by weight of syrup, 100 to parts by weight of the seaweed, and put the seaweed in the container, pour oligosaccharides and syrup on the seaweed, and then the mixture mixed in the container 90 ~ Pressurize for 100 days.

At this time, in the pressing step, the sealing cover is pressurized in a state of covering the sealing cover that can seal the inlet of the container. When pressurizing, place the weight on the cover so that oligosaccharides and syrup are not discharged through the edge of the cover. And as time goes by, the sealing cover is pressurized while the oligosaccharides and syrups are discharged through the rim of the sealing cover to change the weight of the weight, so that the oligosaccharides and syrups are no longer pushed out.

And pressurizing step, by opening the airtight cover at intervals of 2 to 3 days to mix with the maturity 3 to 5 times to ripen.

The bottling step feeds the mixture through the strainer after the pressing step.

Pulmonary vinegar fermentation broth is put into 100 parts by weight of water, 2-3 parts by weight of vinegar, and when the water starts to break, divide into medium heat and boil for 30 to 60 minutes.

At this time, the water is finely chopped pine needles and dried for 2 to 3 hours, and then dried pine needles, and then removed pine needles.

Chopping the pine needles allows the rosin to come out of the cut side. After drying the pine rosin, you can make pine needles that contain rosin by blanching pine needles.

Hagocho fermentation solution is boiled with haegocho using pine needles water, the smell of pine needles.

The pickle manufacturing step is to put red pepper in a container, pour the prepared seasoning sauce to prepare red pepper pickles.

After a period of time, you can eat pepper. At this time, the pepper pickles, pineapple vinegar, onion iron mixture, vinegar fermentation broth, Cheonggukjang powder, stevia ingredients, not only can eat a variety of nutrients, but also does not add salt to lower the salinity than conventional pepper paste Its natural flavor and pine needles, the freshness of pineapple vinegar and the sweetness of the onion-iron mixture can be ingested with various flavors and aromas, making it easy for children and adults to consume.

On the other hand, in the pickles manufacturing step, you can add more deodeok with pepper.

Deodeok is effective in protecting lungs and bronchi from fine dust such as yellow dust and pollen. It is also effective in sputum and asthma, and helps to release heavy metals. In addition, saponins contained in the saline inhibits cholesterol absorption and is effective in hypertension. In addition, it helps with dressing.

Those skilled in the art will appreciate that the present invention can be embodied in other specific forms without changing the technical spirit or essential features of the present invention. Therefore, it should be understood that the embodiments described above are exemplary in all respects and not restrictive. The scope of the present invention is indicated by the scope of the following claims rather than the detailed description, and all changes or modifications derived from the meaning and scope of the claims and the equivalent concept are included in the scope of the present invention. Should be interpreted. In addition, the order of operation of the components described in the above-described process is not necessarily performed in a time-series order, even if the order of implementation of each configuration and step is changed, if such process is within the scope of the present invention. Of course it can.

Claims (4)

With respect to 100 parts by weight of red pepper, 50 to 70 parts by weight of soy sauce, 20 to 40 parts by weight of pineapple vinegar, 10 to 30 parts by weight of sake, 10 to 30 parts by weight of onion iron mixture, 20 to 40 parts by weight of high vinegar fermented soybean paste, 10 Seasoning sauce sauce manufacturing step to make a seasoning by mixing 20 parts by weight to 2 to 7 parts by weight of stevia; And
Putting the pepper in a container, jangjangjang manufacturing step of preparing the pickles by pouring the seasoning sauce prepared in the marinade sauce manufacturing step; chili pepper pickles manufacturing method comprising a. The method of claim 1, wherein the pineapple vinegar,
After cleaning the pineapple, wipe off the moisture, remove the peel, and finely chop the pineapple flesh,
Glutinous rice is soaked in water for 7-9 hours, glutinous rice is made of glutinous rice without water, steamed for 35-45 minutes, steamed for 18-22 minutes with the fire off, and then cooled to produce glutinous rice. ,
After mixing the yeast in the glutinous rice, gelatinization for 25 to 35 minutes, and mixed with 120 to 130 parts by weight of water and 150 to 200 parts by weight of pineapple flesh in 100 parts by weight of the glutinous rice into a fermentation barrel, A first fermentation step in which the inlet is wrapped with a wrap, and a needle hole is formed in the wrap for the first fermentation for 28 to 32 days;
A storage step of squeezing the contents fermented in the first fermentation step with Beboza, and storing the fermentation broth of the contents squeezed with Beboza for 6-8 days;
When the sludge contained in the fermentation broth is settled through the storage step, the step of transferring the natural fermentation broth, which transfers the natural fermentation liquor not containing the sludge to the sterilized fermentation bottle,
20 to 40 parts by weight of the seed to the fermentation bottle with respect to 100 parts by weight of the natural fermentation solution, and covered with a paper or cloth in the fermentation bottle, and includes a secondary fermentation step of 28-32 days of fermentation,
The secondary fermentation step, while the secondary fermentation is in progress, shake the fermentation bottle at intervals of 4 to 5 days to break the cottage of natural fermentation broth,
The pineapple vinegar, the second fermented natural fermentation broth in bottling another bottle, characterized in that aged for 5-6 months aging Gochujang pickles. The method of claim 1,
The onion iron mixture is prepared by mixing the onion iron juice, water, and the seaweed juice in a mass ratio of 1: 1: 1,
The onion iron solution is used in the inner pot and the inner pot made of a plurality of inner pots inserted into the outer pot and formed with a plurality of through-holes on the outer circumferential surface of the inner pot. It is the stock solution drained out of the pot and the onions in the inner pot squeezed out with a bag,
Said green tea extract, syrup manufacturing step of making organic syrup by putting the organic sugar in the jeongjaesu, 15 to 25 parts by weight of oligosaccharides and 70 to 90 parts by weight of syrup mixed with respect to 100 parts by weight of seaweed, put the seaweed in the container, oligosaccharide And after pouring the syrup on the vinegar, pressurizing step of pressurizing the mixture mixed in the container for 90 to 100 days and bottling step of bottling the mixture through the strainer after the pressing step,
In the pressing step, the sealing cover is pressurized in a state of covering a sealing cover capable of sealing the inlet of the container. When pressing, the weight and the like are placed on the sealing cover so that oligosaccharides and syrup are not discharged through the edge of the sealing cover. As time passes, the sealing cover is pressurized while the oligosaccharides and syrups are discharged through the rim of the sealing cover to change the weight of the weight, so that the oligosaccharides and syrups are no longer pushed out. Gochujang pickles manufacturing method characterized in that aged by mixing the open seaweed 3 to 5 times. The method of claim 1,
The fermented soybean paste fermented liquor is put in 100 parts by weight of water, 2 to 3 parts by weight of red pepper paste, and when the water starts to break, the red pepper paste manufacturing method characterized in that boiled for 30 to 60 minutes.

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