KR20210056592A - Gochujang containing Smilacis Rhizoma, Lindera glauca and Eclipta prostrata - Google Patents

Abstract

The present invention relates to red pepper paste containing Smilax glabra, Lindera glauca, and Eclipta prostrata, and a method for producing the same and, more specifically, to a method for producing red pepper paste, and red pepper paste containing Smilax glabra, Lindera glauca, and Eclipta prostrata, produced from the production method. The method comprises the following steps of: 1) extracting Smilax glabra, Lindera glauca, and Eclipta prostrata, respectively, to prepare extracts of Smilax glabra, Lindera glauca, and Eclipta prostrata; 2) putting malt and glutinous rice into a mixture of the extracts of Smilax glabra, Lindera glauca, and Eclipta prostrata, and fermenting the ingredients; 3) after fermenting sufficiently, adding red pepper powder, fermented soybean block powder, grain syrup and salt to put red pepper paste.

Description

Gochujang containing Smilacis Rhizoma, Lindera glauca and Eclipta prostrata}

The present invention relates to a red pepper paste containing tobokryeong, persimmon tree and nasturtium, and a method for manufacturing the same, and in more detail, red pepper paste using Sikhye prepared with malt and glutinous rice powder and its It relates to a manufacturing method.

Gochujang is a traditional seasoning food with a history of about 200 years. It is an important fermented food that cannot be missed along with miso and soy sauce. It has been mainly manufactured in small-scale units at home, but in recent years, it has become possible to produce on an industrial scale in an improved manner according to changes in dietary lifestyles, and this trend is gradually expanding along with the consumer's desire for convenience.

Gochujang is a method of preparing traditional gochujang in which starchy raw materials such as rice, flour, barley, sorghum, red bean, etc. are mixed with soybean flour, malt powder, and red pepper powder and seasoned with salt. There is known a method for producing improved gochujang prepared by using koji or enzymes in flour.

Gochujang is rich in nutrients such as protein, fat, and vitamins A and C. The sweetness resulting from hydrolysis of carbohydrates, the umami of amino acids from soybean protein, the spicy taste of red pepper, and the salty taste of salt are well balanced. It is used as a seasoning for seasoning, such as raw vegetables, spicy vegetables, simmered vegetables and grilled vegetables.

The quality of Gochujang may vary depending on the type of raw materials and koji, the mixing ratio of the raw materials, the manufacturing method, the concentration of salt, and the change of ingredients during aging, but only sensory characteristics such as taste, color, and aroma in consideration of various preferences of recent consumers. In addition, various products considering functionality are being released.

The manufacturing of traditional gochujang is relatively simple, but recently, due to the diversity of preferences, the traditional method is insufficient to satisfy the needs of consumers with only the traditional gochujang. Accordingly, red pepper paste with improved taste and nutritional properties is being developed.

For example, Korean Registered Patent No. 10-0517374 proposes a method of manufacturing red pepper paste containing shiitake mushrooms, and Korean Registered Patent No. 10-0997845 proposes a method of manufacturing plum red pepper paste and its manufacturing method. No. 10-1613839 proposes a method of manufacturing red pepper paste containing Pseudomonas mushroom extract, and Korean Registered Patent No. 10-1653447 proposes a method of manufacturing red pepper paste containing chrysanthemum flower extract, and Korean Registered Patent No. 10-1535424 In the issue, a method for preparing red pepper paste using Cudrania extract is presented.

On the other hand, Tobokryeong (Latin name: Smilacis Rhizoma, scientific name: Smilax china Linne, Smilax glabra Roxburgh) is the dried rootstock of Smilax china L. It is flat and uneven, cylindrical or lump-shaped, 5 to 15 cm long and 2 to 5 cm in diameter. The outer surface is grayish yellowish brown, and on the upper surface, there are protruding stem residues. The bent side is oval or dull triangle, milky white or light red white. Section is long circular or irregular shape, and the thickness is 1 ∼ 5 mm, and the edges are not even. The cut surface is milky white to light reddish brown, powdery, and there are spot-shaped ducts and small shiny spots. The vagina is a little tough and hard, and the broken side is powdery, and when moistened with water, it is mucous. It smells a little and tastes a bit sweet and astringent. In terms of efficacy, cheongyeol detoxification (referring to treatment of heat poisoning by reducing heat and removing poison), dehumidification tongrak (除濕通絡) (removing moisture and Communication), detoxification (releasing toxicity), diuresis (living urine), syphilis (a sexually transmitted disease caused by sexual disturbances, genital organs) It has been reported that it is effective in symptoms such as a symptom in which the body heats up when the skin is loosened and boiled), ohchang (惡瘡) (a symptom that does not heal well after festering and bursting while the skin is broken, painful, itchy, and swelling). (Refer to the specification of (herbal medicine)).

Ecklonia cava (English name: Greyblue spicebush, scientific name: Lindera glauca(Siebold & Zucc.) Blume var. glauca) is a camphor tree and grows in the sunny areas at the foot of the mountain. It is distributed in Korea, China, Japan and Taiwan. It is about 5m in height and 13cm in diameter. Dry leaves do not fall even in winter, and fine hairs are densely formed on the branches. Leaves are alternate, thick, oval or oval-shaped, long oval, 5-10cm long. The outer surface is hairless and shiny, and the back side is grayish green, and hairs appear at first but gradually disappear. The petiole is 3~4mm long. The flowers are male and female, and bloom yellow in April, and when the leaves bloom, they hang on the umbel from the axilla. Epidermis is divided into 6, 9 stamens have 6 on the outer row and 3 on the inner row, and the inner one has 2 hulls. The peduncle is 5mm long and has hairs. The fruit is a berry, ball-shaped, and ripens black in September. As for the efficacy, it is reported that it is effective for stroke, joint pain, muscle pain, headache, indigestion, postpartum pain, blood circulation disorder, bruises, sprains, and wounds. It can be edible with herbs or tea.

Hanryeoncho (English name: False daisy, scientific name: Eclipta prostrata) is a perennial plant belonging to the Asteraceae family. It is widespread around the world. It grows in rice fields or in wetlands. The height of the stem reaches 1 to 60 centimeters. A little rough hair appears all over the body. Leaves are opposite and lanceolate, and there are few petioles. It is 3-10 centimeters long and 5-25 millimeters wide, with fine teeth at the edges. It is gritty with hairs on both sides. The flower is two flowers, one at the end of the long peduncle from the axil in August-September, the snow flower is white, and the middle flower is yellow. Fruit is achene, has 3~5 corners, ripens black, and has no head hairs. When the stem is cut, black juice comes out, and the cut part turns black quickly. In terms of efficacy, hemostasis, as well as boeum (補陰) and bosin (補腎-helps energies), are said to be effective in strengthening muscles and bones (筋骨). Applicable diseases include hematopoiesis and nosebleeds, bloody stool, hematuria, traumatic bleeding, colitis, dysentery, diphtheria, dysentery, urine is white and thick, hair is strong, energy is weak, sore back, vagina is wet and itchy. It is also used to govern.

Accordingly, the inventors of the present invention endeavored to produce red pepper paste with excellent color, taste, aroma, and preference while having an effect that can help discharge heavy metals in these days where air pollution such as fine dust is severe. The present invention was completed by optimizing the manufacturing process such as treatment conditions and addition conditions using the extract extracted from the tree and nasturtium to prepare a functional red pepper paste with improved quality and preference.

It is an object of the present invention to provide a Gochujang containing Tobokryeong, which contains Tobokryeong extract, Ecklonia cava extract, and Naryeoncho extract, and has excellent functionality and preference.

Another object of the present invention is to provide a method for preparing a red pepper paste containing Tobokryeong comprising the step of extracting Tobokryeong, Ecklonia cava, and nasturtium to prepare an extract, and then mixing the extract, malt and glutinous rice powder, and then fermenting it. will be.

In order to achieve the above object, the present invention

i) extracting tobokryeong, persimmon tree and nasturtium, respectively, to prepare a tobokryeong extract, persimmon tree extract, and nasturtium extract;

ii) preparing steamed glutinous rice by steaming glutinous rice;

iii) preparing glutinous rice sikhye by mixing malt oil and steamed glutinous rice in a mixture of tobokryeong extract, persimmon tree extract, and nasturtium extract; And

iv) The step of aging after mixing by adding soybean meal, red pepper powder, jocheong, and salt to the glutinous rice sikhye, and then aging; It provides a method for producing a red pepper paste containing Tobokryong, Ecklonia cava and narcissus.

In addition, the present invention

a) extracting tobokryeong, persimmon tree and nasturtium, respectively, to prepare a tobokryeong extract, persimmon tree extract, and nasturtium extract;

b) fermenting by mixing malt and glutinous rice powder in a mixture of tobokryeong extract, persimmon tree extract, and nasturtium extract; And

c) After sufficiently cooling the fermented glutinous rice sikhye, adding soybean flour, red pepper powder, jocheong and salt, and then aging the mixture and aging; containing, Tobokryong, Ecklonia cava and narcissus-containing red pepper paste.

In addition, the present invention provides a red pepper paste containing Tobokryeong, Ecklonia cava and nasturtium prepared according to the present invention.

In addition, the present invention provides a food using red pepper paste containing Tobokryeong, Ecklonia cava and nasturtium according to the present invention.

Red pepper paste containing Tobokryeong extract, Ecklonia cava extract, and Hanryeoncho extract prepared according to the manufacturing method of the present invention has a better taste and aroma than existing red pepper paste, and contains Tobokryeong extract, Ecklonia cava extract, and Narcissus extract to release heavy metals. It can provide new products that are beneficial to health that are effective in health.

In particular, in the present invention, it is possible to provide a functional gochujang with improved quality and palatability by optimizing the manufacturing process, such as treatment conditions and addition conditions of Tobokryeong extract, Ecklonia cava extract, and nasturtium extract.

Hereinafter, the present invention will be described in detail.

In this case, if there is no other definition in the technical terms and scientific terms used, they have the meanings commonly understood by those of ordinary skill in the technical field to which this invention belongs.

In addition, repeated descriptions of the same technical configuration and operation as in the prior art will be omitted.

The present invention provides a method for preparing red pepper paste using Sikhye made from Tobokryeong extract, Ecklonia cava extract, and nasturtium extract, malt and glutinous rice flour.

Specifically,

i) extracting tobokryeong, persimmon tree and nasturtium, respectively, to prepare a tobokryeong extract, persimmon tree extract, and nasturtium extract;

ii) preparing steamed glutinous rice by steaming glutinous rice;

iii) preparing glutinous rice sikhye by mixing malt oil and steamed glutinous rice in a mixture of tobokryeong extract, persimmon tree extract, and nasturtium extract; And

iv) The step of aging after mixing by adding soybean meal, red pepper powder, jocheong, and salt to the glutinous rice sikhye, and then aging; It provides a method for producing a red pepper paste containing Tobokryong, Ecklonia cava and narcissus.

In addition, the present invention

a) extracting tobokryeong, persimmon tree and nasturtium, respectively, to prepare a tobokryeong extract, persimmon tree extract, and nasturtium extract;

b) fermenting by mixing malt and glutinous rice powder in a mixture of tobokryeong extract, persimmon tree extract, and nasturtium extract; And

c) After sufficiently cooling the fermented glutinous rice sikhye, adding soybean flour, red pepper powder, jocheong and salt, and then aging the mixture and aging; containing, Tobokryong, Ecklonia cava and narcissus-containing red pepper paste.

In the above manufacturing method, the extracts of Tobokryeong, Ecklonia cava and Narcissus are washed and dried, respectively, and then, at 60 to 100°C in water 2 to 10 times that of Tobokryeong, Ecklonia cava and nasturtium. It is preferable that it is prepared by filtering the extract extracted for 3 to 15 hours under the condition, and here, after the law is restricted, tobokryeong is sufficiently dried and then boiled for 10 to 12 hours, the Ecklonia cava is boiled for 5 to 6 hours, and the nasturtium is boiled for 5 to 6 hours. It is more preferable.

The tobokryeong may perform a pretreatment process.As an embodiment, the tobokryeong with good appearance is selected, except for those that have been discolored or decayed under the influence of damage, etc. during the harvesting of the tobokryeong, and then selected and sufficiently washed with purified water. can do.

In the above manufacturing method, it is preferable to mix 10 to 20 parts by weight of either or both of malt or malt powder with respect to 100 parts by weight of the mixed extract.

At this time, when the amount of the mixed extract is less than the above content, the functional effect is reduced, and when the amount is more than the above content, taste, aroma, and preference are deteriorated.

In the above manufacturing method, it is preferable to soak glutinous rice in water and then knead the pulverized glutinous rice powder with water and then steam it.In the manufacture of the dough, it is more preferable to knead the mixture using some or all of the mixed extract instead of water and then steam it. desirable.

In the above manufacturing method, it is preferable to mix 10 to 20 parts by weight of malt and 100 to 200 parts by weight of steamed glutinous rice with respect to 100 parts by weight of the mixed extract.

At this time, when the amount of the mixed extract is less than the above content, the functional effect is reduced, and when the amount is more than the above content, taste, aroma, and preference are deteriorated.

In the above manufacturing method, it is preferable to ferment a mixture of mixed extract, malt and glutinous rice at 50 to 70°C for 5 to 15 hours to prepare glutinous rice sikhye, and ferment at 60°C for 8 to 10 hours to prepare glutinous rice sikhye. It is more preferable to do it.

Then, the glutinous rice sikhye is rubbed through a sieve, and the ingredients are squeezed and discarded, and the ingredients are squeezed out, then only the supernatant is poured out, and then heated over medium heat for 4 to 5 hours to boil and use.

In the above manufacturing method, the red pepper paste base mixed material is a material used for conventional red pepper paste, such as red pepper powder, meso powder, and salt, in addition to glutinous rice and malt. As the amino acids are decomposed, the functional gochujang of the present invention is made, and the addition of components and the composition ratio of the base material of the gochujang can be appropriately adjusted depending on the application.

For example, with respect to 100 parts by weight of glutinous rice sikhye, 65 to 75 parts by weight of red pepper powder, 15 to 25 parts by weight of mejun powder, 30 to 60 parts by weight of jocheong, and 10 to 25 parts by weight of salt can be prepared by mixing. At this time, it is desirable to first add red pepper powder, meju powder, and jocheong, and then finally match with salt 10 to 11 baume.

The red pepper powder serves to provide inherent physiological activity, color, and spicy taste in red pepper paste, and refers to a red pepper dried and pulverized to powder it. Usually, it is directly dried under solar heat, covered with polyethylene, and dried or dried in a drying room. You can use the dry one.

The mezzanine powder serves to provide its unique taste and flavor while aging the red pepper paste, and refers to a meju prepared by drying and pulverizing the meju prepared by a conventional method, and in the present invention, the meju prepared by the traditional method directly It can be dried and ground directly to use, or you can purchase and use commercially available soybean flour.

The malt serves to provide taste and flavor while providing viscosity, color, and sweetness to the red pepper paste. The malt or malt powder used in the present invention is made into a powder after pouring water on barley to sprout and dry it, and it is preferable to dry the sprout by giving water to the barley. This is because the use of barley is rich in saccharification enzymes, weak off-flavor due to foreign substances, and excellent flavor and aroma.

The salt serves as a salty taste and salt of preservatives in Gochujang, and it is possible to use sea salt or bamboo salt with enhanced weakness.

In addition, sugar, starch syrup, or alcohol can be additionally added if necessary.

In the above manufacturing method, it is preferable to put about 8 parts of unripe red pepper paste in a jar, cover it with a thin cloth or mesh, and ripen in sunlight for 90 to 100 days at room temperature of 25 to 30°C. This is because the taste of red pepper paste is superior to that of red pepper paste fermented at a sharply high temperature when aged within the above temperature range. In addition, if aged within the above temperature range for less than 90 days, the taste of the red pepper paste deteriorates because the green pepper powder still remains, and shipping fermented for 90 to 100 days is preferable in terms of taste and cost reduction. In addition, red pepper paste is stored in the shade, and the shelf life is preferably one year from the date of manufacture. This is because the taste and quality of gochujang deteriorate after one year of manufacture.

In addition, the present invention provides a red pepper paste containing Tobokryeong, Ecklonia cava and nasturtium prepared according to the present invention.

In addition, the present invention provides a food using red pepper paste containing Tobokryeong, Ecklonia cava and nasturtium according to the present invention.

Red pepper paste containing the Tobokryeong extract, Ecklonia cava extract, and Hanryeoncho extract of the present invention exhibits better taste and aroma than existing red pepper paste, and is beneficial to health with efficacy in releasing heavy metals.

In particular, the present invention provides a gochujang and foods with improved quality and preference by optimizing the treatment conditions and addition conditions of Tobokryeong extract, Ecklonia cava extract, and nasturtium extract.

Hereinafter, the present invention will be described in more detail through examples and experimental examples. These Examples and Experimental Examples are for illustrative purposes only, and it will be apparent to those of ordinary skill in the art that the scope of the present invention is not construed as being limited by these Examples and Experimental Examples. will be.

< Example 1> Preparation of Gochujang 1

<1-1> Tobokryeong , Ecklonia tree , Preparation of nasturtium extract

After washing 500 g of Tobokryeong to remove impurities, drying it for 2 hours at a temperature of 40 to 50°C in a far-infrared sterilization drying device with a sterilization and drying function, and then boil it in 2 L of water for 12 hours to extract, and then use a filter paper. It was filtered to prepare a hot water extract of Tobokryeong.

After washing 500 g of Ecklonia cava to remove impurities, extraction was performed by boiling in 2 L of water for 6 hours, and then filtered through a filter paper to prepare a hot water extract of Ecklonia cava.

After washing 500 g of nasturtium to remove impurities, extraction was performed by boiling in 2 L of water for 6 hours, and then filtered through a filter paper to prepare a hot water extract of nasturtium.

<1-2> Preparation of malt product

After preparing a mixture by mixing Tobokryeong extract, Ecklonia cava extract, and Hanryeoncho extract, into 2 kg of the mixture, 250 g of malt was added and allowed to stand at 60° C. for 1 hour to prepare malt water.

<1-3> Preparation of steamed glutinous rice

After washing 1.5 kg of glutinous rice three times, it was soaked in water for 12 hours, drained, and crushed finely to make powder. Put water under the steamer, place a sieve on it, put a little cotton cloth in water, soak the glutinous rice powder with water and knead it so that it is not too weak and stale, put it on a wet cotton cloth, and then steamed for 7 to 9 hours to add steamed glutinous rice. Was prepared.

<1-4> Preparation of glutinous rice sikhye

After mixing the steamed glutinous rice and the malt water, it was fermented for 8 hours using an electric rice cooker.

<1-5> Preparation of glutinous rice malt

The glutinous rice sikhye was sieved through a sieve, only clear water was poured out and simmered for 4 hours over medium heat, and then sufficiently cooled.

<1-6> Preparation of Gochujang

After adding and mixing 70 parts by weight of red pepper powder, 20 parts by weight of meso powder, and 50 parts by weight of jocheong to 100 parts by weight of the cooled glutinous malt water, the mixture was finally mixed with 11 baume of salt.

Then, after homogenizing the finished red pepper paste using a chopper, put about 8 parts in a jar and covered with a cloth, and then aged at 25 to 28°C for 90 days to prepare red pepper paste.

< Example 2> Preparation of Gochujang 2

<1-1> Tobokryeong , Ecklonia tree , Preparation of nasturtium extract

After washing 500 g of Tobokryeong to remove impurities, drying it for 2 hours at a temperature of 40 to 50°C in a far-infrared sterilization drying device with a sterilization and drying function, and then boil it in 2 L of water for 12 hours to extract, and then use a filter paper. It was filtered to prepare a hot water extract of Tobokryeong.

After washing 500 g of Ecklonia cava to remove impurities, extraction was performed by boiling in 2 L of water for 6 hours, and then filtered through a filter paper to prepare a hot water extract of Ecklonia cava.

After washing 500 g of nasturtium to remove impurities, extraction was performed by boiling in 2 L of water for 6 hours, and then filtered through a filter paper to prepare a hot water extract of nasturtium.

<1-2> Preparation of fermented malt product

After mixing 2 kg of a mixture of Tobokryeong extract, Ecklonia cava extract, and Hanryeoncho extract in a weight ratio of 1:1, malt oil 250g and glutinous rice powder 1.5 kg, then use an electric rice cooker at 60℃ for 8 hours. It was sterilized.

<1-3> Preparation of Gochujang

After cooling the fermented malt water sufficiently, 70 parts by weight of red pepper powder, 20 parts by weight of meso powder, and 50 parts by weight of jocheong were added to 100 parts by weight of the fermented malt water, followed by mixing, and finally mixed with 11 baume of salt.

Then, after homogenizing the finished red pepper paste using a chopper, put about 8 parts in a jar and covered with a cloth, and then aged at 25 to 28°C for 90 days to prepare red pepper paste.

< Comparative example 1> Tobokryeong Preparation of red pepper paste without added extract

In the preparation method of <Example 1>, red pepper paste was prepared by using only 2 kg of Ecklonia cava extract and Hanryeoncho extract in a weight ratio of 1:1, excluding the Tobokryeong extract.

< Comparative example 2> Ecklonia tree Preparation of red pepper paste without added extract

In the manufacturing method of <Example 1>, except for the Ecklonia cava extract, only the Tobokryeong extract and the Hanryeoncho extract were used in a weight ratio of 1:1 to prepare red pepper paste.

< Comparative example 3> Preparation of Gochujang without Hanryeoncho Extract

In the manufacturing method of <Example 1>, except for the Hanryeoncho extract, only Tobokryeong extract and Ecklonia cava extract were used in a weight ratio of 1:1 to prepare red pepper paste.

< Comparative example 4> Tobokryeong Preparation of red pepper paste with only extract

In the preparation method of <Example 1>, red pepper paste was prepared using only 2 kg of Tobokryeong extract, excluding the Ecklonia cava extract and the nasturtium extract.

< Comparative example 5> Ecklonia tree Preparation of red pepper paste with only extract

In the preparation method of <Example 1>, red pepper paste was prepared using only 2 kg of Ecklonia cava extract, excluding the Tobokryeong extract and the nasturtium extract.

< Comparative example 6> Preparation of Gochujang with only Hanryeoncho extract added

In the preparation method of <Example 1>, red pepper paste was prepared using only 2 kg of nasturtium extract, excluding the Tobokryeong extract and Ecklonia cava extract.

< Experimental example 1> Malt water discharges heavy metals from the body

Twenty week-old SD rats (body weight 150±15g) were acclimated to the laboratory environment for 1 week, and then the following experiment was conducted for 4 weeks. Rats were randomly classified into 5 groups (4 per group).

1) Normal group

2) Heavy metal supply group (control group)

3) Heavy metals and glutinous rice malt water supply group of <Example 1>

4) Heavy metals and glutinous rice malt water supply group of <Comparative Example 1>

5) Heavy metals and glutinous rice malt water supply group of <Comparative Example 2>

6) Heavy metals and glutinous rice malt water supply group of <Comparative Example 3>

7) Heavy metals and glutinous rice malt water supply group of <Comparative Example 4>

8) Heavy metals and glutinous rice malt water supply group of <Comparative Example 5>

9) Heavy metals and glutinous rice malt water supply group of <Comparative Example 6>

heavy metal Pb
(15 ppm supply) CD
(15 ppm supply) As
(15 ppm supply) Hg
(15 ppm supply) Normal - - - - Control +++ +++ +++ +++ <Example 1> Administration group + + + + <Comparative Example 1> Administration group ++ +++ +++ ++ <Comparative Example 2> Administration group + ++ ++ ++ <Comparative Example 3> Administration group ++ +++ +++ +++ <Comparative Example 4> Administration group ++ +++ +++ ++ <Comparative Example 5> Administration group ++ +++ +++ ++ <Comparative Example 6> Administration group +++ +++ +++ +++

After the end of the 4-week experiment period, the rats were sacrificed to collect liver, kidney, and blood, and each collection was analyzed for each group.

As a result of analyzing the content of heavy metals in liver, kidney, and blood, the glutinous rice malt water supply group of <Example 1> significantly decreased all heavy metal contents at 3 weeks, but the glutinous rice malt water supply group of <Comparative Examples 5 to 6> was as a whole. There was no significant change, and it was confirmed that the glutinous rice malt water supply group of <Comparative Examples 1 to 4> reduced some heavy metal content, but was significantly lower than that of <Example 1>.

< Experimental example 2> Tobokryeong Sensory evaluation of Gochujang containing

The measurement test of each item is a sensory test in which a panel of 40 men and women extracted at random tastes the red pepper paste prepared in Examples and Comparative Examples of the present invention alternately, and then divides the results into 5 grades according to good or bad. And the average values of the results are shown in Table 2 below. The judgment criteria are as follows.

(5-point scoring method) 1: Very Bad 2: Bad 3: Fair 4: Good 5: Very Good

division flavor incense color Overall
Preference Example 1 4.3 4.5 4.2 4.3 Example 2 4.2 4.3 4.3 4.3 Comparative Example 1 3.6 3.5 3.6 3.6 Comparative Example 2 2.8 3.0 3.2 3.0 Comparative Example 3 3.2 2.9 2.9 3.0 Comparative Example 4 3.8 3.6 3.8 3.8 Comparative Example 5 2.6 2.6 2.7 2.7 Comparative Example 6 2.2 2.0 2.0 2.1

As described above, the average preference for gochujang in <Examples 1 to 2> was 4.3, which was found to be above good acceptability throughout the age group, and a higher score compared to general gochujang in flavor, savory taste, and sweet taste that affect sensory properties In addition to obtaining a salty or spicy taste, it was evaluated that it embodies a unique taste and aroma that has good overall preference compared to the comparative examples and general red pepper paste.

As described above, specific parts of the present invention have been described in detail, and it is obvious that these specific techniques are only preferred embodiments for those of ordinary skill in the art, and the scope of the present invention is not limited thereby. something to do. Accordingly, it will be said that the substantial scope of the present invention is defined by the appended claims and their equivalents.

Claims (5)

i) extracting tobokryeong, persimmon tree and nasturtium, respectively, to prepare a tobokryeong extract, persimmon tree extract, and nasturtium extract;
ii) preparing steamed glutinous rice by steaming glutinous rice;
iii) preparing glutinous rice sikhye by mixing malt oil and steamed glutinous rice in a mixture of tobokryeong extract, persimmon tree extract, and nasturtium extract; And
iv) adding soybean meal, red pepper powder, jocheong, and salt to the glutinous rice sikhye, and then aging the mixture and then aging; containing, a method for producing a red pepper paste containing tobokryeong, persimmon tree and narcissus.
The method of claim 1,
Gochujang containing tobokryeong, persimmon tree and nasturtium extract, characterized in that the tobokryeong extract, persimmon tree extract, and nasturtium extract in step i) are washed and dried, respectively, and then brewed in water and then filtered. Method of manufacturing.
The method of claim 1,
In step iii), the Tobokryeong extract, the Ecklonia cava extract, and the nasturtium extract are mixed in a weight ratio of 1 to 2: 1 to 2: 1 to 2 Way.
The method of claim 1,
In step iii), 10 to 20 parts by weight of malt and 100 to 200 parts by weight of steamed glutinous rice are mixed with respect to 100 parts by weight of the mixed extract in step iii).
Produced by the manufacturing method according to any one of claims 1 to 4,
Gochujang containing Tobokryeong extract, Ecklonia cava extract, and nasturtium extract