KR20210042529A - The Process of Making Red Pepper Paste Using Silch - Google Patents

The Process of Making Red Pepper Paste Using Silch Download PDF

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KR20210042529A
KR20210042529A KR1020190125183A KR20190125183A KR20210042529A KR 20210042529 A KR20210042529 A KR 20210042529A KR 1020190125183 A KR1020190125183 A KR 1020190125183A KR 20190125183 A KR20190125183 A KR 20190125183A KR 20210042529 A KR20210042529 A KR 20210042529A
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powder
red pepper
salangichthys
microdon
honey
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KR1020190125183A
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Korean (ko)
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박현지
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박현지
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/70—Germinated pulse products, e.g. from soy bean sprouts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/65—Addition of, or treatment with, microorganisms or enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
    • A23L21/25—Honey; Honey substitutes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A23L27/33—Artificial sweetening agents containing sugars or derivatives
    • A23L27/35—Starch hydrolysates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/40—Table salts; Dietetic salt substitutes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/20—Malt products
    • A23L7/25—Fermentation of cereal malt or of cereal by malting

Abstract

The present invention relates to a method for manufacturing red pepper paste using Salangichthys microdon powder (made by drying, roasting, and finely grinding Salangichthys microdon) and honey. According to the present invention, in the red pepper paste manufactured by using a mixture of Salangichthys microdon powder (made by drying, roasting, and finely grinding Salangichthys microdon) and honey, the sweet, savory, and umami taste of Salangichthys microdon, which is rich in vitamins, minerals, nucleic acids, calcium, and folic acid, is harmonized with spicy taste so that the red pepper paste is suited to the taste of consumers. Components of Salangichthys microdon powder (made by drying, roasting, and finely grinding Salangichthys microdon) and honey provide effects of increasing immunity, providing a weight loss effect due to promoted metabolism, protecting damaged skin from UV rays, preventing vascular diseases by improving blood flow, providing anti-aging and anti-cancer effects, and preventing dementia and cataracts, thereby increasing the health of people. Also, the components of Salangichthys microdon powder provide effects of activating the domestic functional red pepper paste market, and increasing farm household income. The method comprises a malt water preparing step, a Salangichthys microdon powder and honey mixing step, a malt water boiling and cooling step, a red pepper paste ingredient mixing and stirring step, and an aging step.

Description

실치를 이용한 고추장 제조과정 {The Process of Making Red Pepper Paste Using Silch}The Process of Making Red Pepper Paste Using Silch

본 발명은 실치를 건조, 가열하여 볶아 곱게 가루를 내어 분말한 것을 꿀과 혼합하여 혼합한 실치분말과 꿀을 고추장 제조 과정에 첨가한 실치 분말, 꿀을 이용한 고추장 제조방법이다.The present invention is a method for producing red pepper paste using red pepper paste and red pepper paste powder obtained by adding honey and red pepper paste powder obtained by mixing and mixing the powdered powder with honey by drying, heating and roasting the actual tooth.

고추장은 녹말과 메주가루, 소금, 고춧가루,물 등을 사용하여 제조한다. 녹말로는 찹쌀가루, 멥쌀가루, 보릿가루, 밀가루 등을 사용해 왔으며 녹말이 가수 분해되어 생성된 당이 단맛을 나타내며, 메주콩의 가수 분해로 생성된 아미노산이 구수한 맛을 내는데 여기에 실치를 건조하여 볶아 가루로 만들어 꿀과 혼합하면 실치의 비린내도 없으며 꾸의 비타민 무기질과 실치의 제7영양소라고 하는 핵산 성분이 더해져, 한층 더 달콤하고도 구수한 감칠맛 나는 고추장이 만들어진다.Gochujang is made using starch, meju powder, salt, red pepper powder, and water. Glutinous rice flour, non-glutinous rice flour, barley flour, flour, etc. have been used as starch, and the sugar produced by hydrolysis of the starch exhibits a sweet taste, and the amino acids produced by the hydrolysis of soybeans give it a savory taste. When it is made into powder and mixed with honey, there is no fishy smell of the actual tooth, and the vitamin minerals of the gum and the nucleic acid component called the 7th nutrient of the actual tooth are added to create a sweeter and more savory red pepper paste.

인스턴트 식품의 발달과 식생활의 변화와 노화로 인한 면역력 약화로 인한 성인병,골다공증, 노화를 촉진시키는 체내 활성 산소를 효과적으로 제거하고 세포의 산화를 억제하는 항산화작용, 성장발육, 조혈작용, 등에 도움이되는 유효성분인 실치(실치를 건조, 가열하여 볶아 곱게 간 가루)분말과 꿀을 혼합하여 고추장 제조 과정에 실치(실치를 건조, 가열하여 볶아 곱게 간 가루)분말과 꿀을 혼합한 기능성 고추장을 발명 제조해 성인병, 노화방지, 면역력 강화시켜 국민의 건강에 도움이되며 국내 기능성 고추장시장 보급화에 따른 활성화에 기여할 뿐 아니라 해외 수출 증대에도 기여 할 수 있으며 농어촌 소득증대 및 지역 개발 발전을 활성화를 기대할 수 실치(실치를 건조, 가열하여 볶아 곱게 간 가루)분말과 꿀을 이용한 고추장 제조를 발명하게 되었음.Effectively removes free radicals in the body that promotes the development of instant foods, changes in dietary life, and weakened immunity due to aging, osteoporosis, and aging, and is useful for antioxidant activity, growth and development, hematopoietic activity, etc. Invention and manufacture of functional red pepper paste by mixing the powder and honey in the process of manufacturing red pepper paste by mixing the powder and honey, which are the active ingredients, dried and heated and roasted. It is helpful for the health of the people by reinforcing immunity, anti-aging, and anti-aging. It not only contributes to the vitalization of the domestic functional gochujang market, but also contributes to the increase of overseas exports. Powdered by drying, heating and roasting the actual tooth finely ground) Invented the manufacture of red pepper paste using powder and honey

본 발명은 실치(실치를 건조, 가열하여 볶아 곱게 간 가루)분말과 꿀을 혼합하여 이를 고추장 제조 과정에 첨가하여 실치(실치를 건조, 가열하여 볶아 곱게 간 가루)분말과 꿀의 유효한 성분을 고추장에 가미하여 놓치기 쉬운 영양소를 고추장을 섭취하므로 골다공증 예방, 노화방지 면역력 강화, 성장발육, 조혈작용에 좋은 고추장을 제조방법으로 고추장에 첨부하여 한층 더 달콤하고 고소하며 감칠맛이 매콤한 맛과 적절하게 잘 어우러진 고추장을 제조할 수 있는 방법을 개발하여 제공하고자 한다.The present invention is a mixture of dried, heated and roasted yarn) powder and honey and added to the manufacturing process of red pepper paste, and the effective ingredients of dried, heated and roasted yarn) powder and honey are mixed with hot pepper paste. Red pepper paste is added to red pepper paste as a manufacturing method for preventing osteoporosis, strengthening immunity against aging, growth and development, and hematopoietic effect because Gochujang is added to the nutrients that are easy to miss. We intend to develop and provide a method to manufacture gochujang.

본 발명은 엿기름 가루에 물 9컵을 부어 30분이상 불려 조물조물 치대어 양푼에 채반을 올리고 면포에 불린 엿기름물 125g을 부어 꼭 짜준다.In the present invention, pour 9 cups of water into the malt powder, soak it for 30 minutes or more, knead it for more than 30 minutes, place a dish on a spoon, and pour 125 g of soaked malt water on a cotton cloth and squeeze it tightly.

냄비에 엿기름물을 붓고 찹쌀가루 125g를 풀어 불에 올려 처음은 센불로 끓으면 중불로 낮춰 20분이상 끊여 주는대 엿기름 농도가 붉은빛이 돌게 되면 불을 끄고 미지근하게 식혀준다.Pour malt water into a pot, dissolve 125 g of glutinous rice powder, and put it on the fire. When it boils over high heat, lower it to medium heat and cook it for more than 20 minutes. When the concentration of malt turns red, turn off the heat and cool it lukewarm.

식힌 엿기름물에 먼저 소금(볶은 천일염) 1/2컵 부터 풀고 조청 500g ,매실청 1/2컵. 집간장 1/2컵 ,메주가루 125g, 실치(실치 건조, 가열하여 구어내어 곱게 간 가루)분말과 꿀 혼합물 125g를 넣고 고춧가루 500g 순으로 넣어가며 골고루 저어주는 것을 특징으로 하는 고추장의 제조방법을 제공한다. 완성된 고추장은 용기에 70~80% 정도로 담아 용기 입구를 면포나 한지를 씌우고 묶어 햇빛을 씌어 곰팡이가 피지 않을 때까지 숙성한다.First, dissolve 1/2 cup of salt (roasted sea salt) in cooled malt water, 500g of jocheong, 1/2 cup of plum green. Provides a method for manufacturing red pepper paste, characterized by adding 1/2 cup of house soy sauce, 125 g of soybean paste, 125 g of powder and honey mixture, and stirring evenly by adding 500 g of red pepper powder in order. do. Put about 70-80% of the finished red pepper paste in a container, cover the mouth of the container with cotton cloth or Korean paper, tie it, and cover it with sunlight until it is aged until mold does not develop.

본 발명은 실치(실치를 건조, 가열하여 볶아 곱게 간 가루)분말과 꿀을 이용하여 제조한 고추장은 꿀의 비타민 무기질 및 실치의 제7영양소라고 하는 핵산 성분이 더해져, 한층 더 고소하고 감칠맛 나는 고추장이 만들어진다.According to the present invention, red pepper paste prepared using dried, heated and roasted red pepper paste powder and honey are added to the vitamin minerals of honey and a nucleic acid component called the 7th nutrient of actual tooth. Is made.

인스턴트 식품의 발달과 식생활의 변화와 노화로 인한 면역력 약화로 인한 성인병,골다공증, 노화를 촉진시키는 체내 활성 산소를 효과적으로 제거하고 세포의 산화를 억제하는 항산화작용, 성장발육, 조혈작용, 등에 도움이되는 유효성분인 실치(실치를 건조하여 볶아 곱게 간 가루)를 고추장 제조 과정에 실치(실치를 건조, 가열하여 볶아 곱게 간 가루)혼합하여 기능성 고추장을 발명 제조해 성인병,노화방지, 면역력 강화에 도움이되며 국내 기능성 고추장시장 보급화에 따른 활성화에 기여할 뿐 아니라 해외 있으며 농어촌 소득 증대 및 지역 개발 발전을 활성화를 기대할 수 있음.Effectively removes free radicals in the body that promotes the development of instant foods, changes in dietary life, and weakened immunity due to aging, osteoporosis, and aging, and is useful for antioxidant activity, growth and development, hematopoietic activity, etc. Invention and manufacture of functional red pepper paste by mixing the active ingredient, Silchi (powder that has been finely ground by drying and roasting the actual tooth) in the process of making Gochujang, helps to prevent adult diseases, aging, and strengthen immunity. It not only contributes to the revitalization of the domestic functional gochujang market, but also can expect to increase income in rural and fishing villages abroad and revitalize regional development.

도1은 실치(실치를 건조, 가열하여 볶아 곱게 간 가루)분말과 꿀을 혼합하여 기능성 고추장을 발명 제조 공정 과정을 나타낸 도면1 is a view showing the manufacturing process process of the invention of a functional gochujang by mixing the powder and honey powder (dried, heated and roasted) powder and honey

본 발명은 엿기름 가루에 물 9컵을 부어 30분이상 불려 조물조물 치대어 양푼에 채반을 올리고 면포에 불린 엿기름물 125g을 부어 꼭 짜준다.In the present invention, pour 9 cups of water into the malt powder, soak it for 30 minutes or more, knead it for more than 30 minutes, place a dish on a spoon, and pour 125 g of soaked malt water on a cotton cloth and squeeze it tightly.

냄비에 엿기름물을 붓고 찹쌀가루 125g를 풀어 불에 올려 처음은 센불로 끓으면 중불로 낮춰 20분이상 끊여 주는대 엿기름 농도가 붉은빛이 돌게 되면 불을 끄고 미지근하게 식혀준다.Pour malt water into a pot, dissolve 125 g of glutinous rice powder, and put it on the fire. When it boils over high heat, lower it to medium heat and cook it for more than 20 minutes. When the concentration of malt turns red, turn off the heat and cool it lukewarm.

식힌 엿기름물에 먼저 소금(볶은 천일염) 1/2컵 부터 풀고 조청 500g ,매실청 1/2컵. 집간장 1/2컵 ,메주가루 125g, 실치(실치 건조, 가열하여 구어내어 곱게 간 가루)분말과 꿀 혼합물 125g를 넣고 고춧가루 500g 순으로 넣어가며 골고루 저어주는 것을 특징으로 하는 고추장의 제조방법을 제공한다. 완성된 고추장은 용기에 70~80% 정도로 담아 용기 입구를 면포나 한지를 씌우고 묶어 햇빛을 씌어 곰팡이가 피지 않을 때까지 숙성한다.First, dissolve 1/2 cup of salt (roasted sea salt) in cooled malt water, 500g of jocheong, 1/2 cup of plum green. Provides a method for manufacturing red pepper paste, characterized by adding 1/2 cup of house soy sauce, 125 g of soybean paste, 125 g of powder and honey mixture, and stirring evenly by adding 500 g of red pepper powder in order. do. Put about 70-80% of the finished red pepper paste in a container, cover the mouth of the container with cotton cloth or Korean paper, tie it, and cover it with sunlight until it is aged until mold does not develop.

실치(실치를 건조, 가열하여 볶아 곱게 간 가루)분말과 꿀 고추장은 꿀의 비타민,무 기질 및 핵산, 칼슘, 엽산이 풍부한 실치(실치를 건조, 가열하여 볶아 곱게 간 가루)를 이용하여 신진대사 촉진에 의한 다이어트 효과, 면연력 향상,자외선으로부터 손상된 피부보호, 혈류개선을 통한 혈관질환 예방, 노화방지와 항암효능, 치매 예방 등 백내장 예방에 유효한 기능성 실치(실치를 건조, 가열하여 볶아 곱게 간 가루) 꿀 고추장을 제조함을 그 내용으로 한다.Powder and honey gochujang are metabolized by using dried, heated and roasted silkworm powder and honey red pepper paste rich in vitamins, non-substrates, nucleic acids, calcium, and folic acid of honey. Diet effect by promotion, improvement of immunity, protection of damaged skin from ultraviolet rays, prevention of vascular disease through improvement of blood flow, anti-aging and anti-cancer effect, functional silchi effective for cataract prevention, such as prevention of dementia (dried, heated, roasted and finely ground) ) The contents of manufacturing honey gochujang

칼슘 100g당 902mg 함유 -우유의 9배정도, 신진대사촉진, 면역력 부활작용Contains 902mg per 100g of calcium-9 times more than milk, promoting metabolism, revitalizing immunity

중성지방분해 - 당흡수 제지, 기억력 학습능력, 향상 항알레르기 작용-아토피 피부염, 알레르기 천식에 도움되는 실치와 꿀을 고추장 제조 과정에 첨가하여 고추장에 부족하기 쉬운 유효 영양소를 첨가, 전통 발효 실치 고추장을 제조하며 한층 더 고소하고 감칠맛나는 고추장을 만들어 소비자 기호에 적합하게 만들어 국내 기능성 고추장 시장 보급화에 따른 활성화에 기여할 뿐 아니라 국민의 건강 증진과 해외 수출 증대에도 기여 할 수 있으며, 지역의 일자리 창출 및 지역 경제발전에 기여할 수 있음 ,Decomposition of triglycerides-Prevents sugar absorption, improves memory learning ability, and improves anti-allergic action-Adds effective nutrients that are easy to lack in Gochujang by adding threadfish and honey, which are helpful for atopic dermatitis and allergic asthma, to gochujang manufacturing process, making traditional fermented silchi gochujang By making red pepper paste that is more savory and savory by manufacturing and making it suitable for consumers' preferences, it not only contributes to the vitalization of the domestic functional red pepper paste market, but also contributes to the promotion of people's health and overseas exports. Can contribute to development,

(A): 엿기름 가루에 물을 부어 30분이상 불려 조물조물 치대는 단계:
(B): 실치를 가열하여 볶아 곱게 분말을 내어 꿀과 혼합하는 단계:
(C): 불린 엿기름물을 채반을 올려 부어 꼭 짜는단계:
(D): 걸른 엿기름물을 냄비에 붓고 찹쌀가루를 풀어 불에 올려 처음은 센불로 끓으면 중불 낮춰 20분이상 끊여 주는 단계:
(E): 식힌 엿기름에 소금 풀고 초청 매실청, 집간장, 액젓, 메주가루, 실치분말과 꿀 혼합물, 고추가루를 넣어 저어주는 단계:
(F): 완성된 고추장을 용기에 담아 숙성하는 단계:(A): Pour water into the malt powder, soak for at least 30 minutes, and knead the mixture:
(B): Step of heating and frying the actual tooth to finely powder it and mixing it with honey:
(C): Step of pouring soaked malt water on a tray and squeezing it tightly:
(D): Pour filtered malt water into a pot, dissolve glutinous rice powder and put it on the heat.
(E): Add salt to chilled malt and stir in invited plum-cheong, soy sauce, fish sauce, meju powder, dried fish powder and honey mixture, and red pepper powder.
(F): Step of aging the finished red pepper paste in a container:

Claims (7)

엿기름 가루에 물 9컵을 부어 30분이상 불려 조물조물 치대어 양푼에 채반 을 올리고 면포에 불린 엿기름물 125g을 부어 꼭 짜주는 단계(a): 실치를 가열하여 볶아 곱게 가루를 내어 분말화하여 꿀과 혼합하는 단계(b): 을 냄비에 엿기름을 붓고 찹쌀가루 125g를 풀어 불에 올려 처음에는 센불에서 끓으면 중불로 맞춰 20분이상 끊여 주는대 엿기름 농도가 붉은빛이 돌게 되면 불을 끄고 미지근하게 식혀주는 단계(c): 식힌 엿기름물에 먼저 소금(볶은 천일염) 1/2컵 부터 풀고 조청 500g ,매실청 1/2컵. 집간장 1/2컵 ,액젓 1/2컵, 메주가루 125g, 실치(실치 건조, 가열하여 볶아 곱게 간 가루) 분말과 꿀을 혼합물 125g를 넣고 고춧가루 500g 순으로 넣어가며 골고루 저어주는 단계(d): 완성된 고추장은 용기에 70~80% 정도로 담아 용기 입구를 면포나 한지를 씌우고 묶어 햇빛을 씌어 숙성하는 단계(e):Pour 9 cups of water into the malt powder, soak it for at least 30 minutes, knead it in a bowl, put 125 g of malt water soaked in a cotton cloth, and squeeze it tightly Step (b): Pour malt oil into a pot, dissolve 125 g of glutinous rice powder, and put it on the heat. When it boils over high heat, set it to medium heat and cook it for more than 20 minutes.When the concentration of malt turns red, turn off the heat and keep it lukewarm. Cooling step (c): First, dissolve 1/2 cup of salt (roasted sea salt) in cooled malt water, 500 g of jocheong, 1/2 cup of plum green. Step of adding 1/2 cup of house soy sauce, 1/2 cup of fish sauce, 125g of soybean meal, 125g of silchi (dry, heated and roasted) powder and honey mixture, and 500g of red pepper powder in order, stirring evenly (d) : Putting 70~80% of the finished red pepper paste in a container, covering the mouth of the container with cotton cloth or Korean paper, and tying it with sunlight to ripen (e): 실치를 고추장에 첨가한 것을 특징으로하는 실치 고추장Silchi gochujang, characterized by adding real chili to gochujang 실치분말과 꿀을 혼합하여 고추장에 첨가한 것을 특징으로하는 실치와 꿀 고추장Silchi and honey gochujang, characterized by mixing real fish powder and honey and adding them to gochujang. 실치를 증기 처리한 실치, 증숙한 실치, 열풍건조한 실치, 냉동 건조한 실치, 착즙, 분말화한 실치 중 어느 하나인 것을 특징으로 하는 실치 고추장Silchi red pepper paste, characterized in that it is any one of steam-treated yarn, steamed yarn, hot air-dried yarn, freeze-dried yarn, juice, and powdered yarn. 제1항에 있어서,상기 (b)의 실치분말은 실치를 건조, 가열하여 볶아 곱게 분말화하여 제조한 것을 특징으로 하는 고추장의 제조방법.The method of claim 1, wherein the actual tooth powder of (b) is prepared by drying, heating and roasting the actual tooth to finely powder it. 제1항에 있어서 (b) 실치(실치 건조,가열하여 볶아 곱게 간 가루) 분말을 상기 (d)단계에서 메주가루, 천일염, 고춧가루 등과 혼합하여 넣는 것을 특징으로 고추장의 제조방법.The method of claim 1, wherein the powder of (b) dried, heated and roasted finely ground powder is mixed with meju powder, sea salt, red pepper powder, etc. in step (d). 본 발명의 권리범위는 본 발명의 단순한 변형 내지 변경은 당 발명자 의하여 실시될 수 있으며 이러한 변형이나 변경은 모두 본 발명의 영역에 포함되는 것으로 볼 수 있다.The scope of the present invention can be seen that simple modifications or changes of the present invention may be implemented by the present inventor, and all such modifications or changes are included in the scope of the present invention.
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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2021221330A1 (en) 2020-04-29 2021-11-04 (주)아이엠지티 Sonosensitive liposome and method for preparing same

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2021221330A1 (en) 2020-04-29 2021-11-04 (주)아이엠지티 Sonosensitive liposome and method for preparing same

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