KR20220098072A - A method of manufacturing red pepper paste containing Sanghwang mushrooms. - Google Patents

Abstract

In the present invention, red pepper paste is manufactured by using Phellinus linteus, to improve the quality of red pepper paste and to enhance marketability. The red pepper paste manufactured by a method for manufacturing high-quality red pepper paste containing beta-glucan according to the present invention has improved seasoning effect, flavor and texture and can be used in various dishes.

Description

{A method of manufacturing red pepper paste containing Sanghwang mushrooms.}

The present invention relates to a method for producing red pepper paste containing Sanghwang mushroom.

Gochujang, along with soy sauce and soybean paste, is our own fermented food. It is a complex seasoning and favorite food that harmonizes the sweetness of carbohydrates, the umami of soy protein amino acids, the spicy taste of red pepper, and the salty taste of salt.

The raw materials of conventional red pepper paste are soybean paste powder, red pepper powder, grain powder, and salt. Knead the glutinous rice flour, steam it, and mix it with soybean paste powder. Depending on the region, non-glutinous rice was sometimes made with non-glutinous rice, wheat, or barley.

Usually, after soaking soy sauce, it is made in March or April before it gets hot. Depending on the type of grain used, it is divided into glutinous rice red pepper paste, wheat flour gochujang, barley red pepper paste, and sweet potato gochujang.

As a similar prior art, there is a red pepper paste using the sap of the sap of the sap of the Goro sap and a method for manufacturing the same (10-2012-0051143).

Gochujang is an essential ingredient in Korean cuisine, but due to the unique bitter taste of gochujang, it is divided into likes and dislikes depending on the amount added during cooking. An object to be solved in the present invention is to produce a high-quality red pepper paste with improved seasoning effect and flavor by reducing the characteristic bitter taste of red pepper paste.

As a means of solving the problems of the present invention,

(a) adding 100 g of Phellinus mushroom powder per 4000 g of drinking water, extracting at a temperature of 80°C to 90°C for 3 hours, and then filtering;

(b) washing beans for manufacturing meju;

(c) immersing the beans of step (b) in the extract of step (a) and immersing them for 8 to 12 hours;

(d) steaming the soaked beans of step (c);

(e) mashing the beans on which the steaming of step (d) is completed;

(f) molding the mashed beans of step (e) in the form of meju;

(g) surface-drying the molded material of step (f) in the sun for 4 to 8 hours;

(h) fermenting the top dried material of step (g) at room temperature for 20 to 40 days to prepare meju;

(i) adding 400 g of malt powder per 3 L of the Sangha mushroom extract in step (a), immersing it for 1 hour, and then filtering it with stirring;

(j) adding 600 g of glutinous rice flour to the malt water of step (i), heating it over medium heat for 30 minutes to ferment, and then heating it over high heat for 1 hour;

(k) adding 1 kg of rice syrup to the material of step (j), diluting it, and then cooling;

(l) adding and mixing 500 g of soybean powder of step (h) and 250 g of salt to the material of step (k);

(m) adding 600 g of red pepper powder and 200 ml of soju to the mixed material of (l) and mixing;

(n) aging the material of step (m) at room temperature for 30 to 90 days.

Gochujang prepared by the manufacturing method of the present invention has almost no unique chewy texture, and the flavor is improved. In addition, it contains beta-glucan, an active ingredient of Sangha mushroom, which can help health.

In order to achieve the above technical problem, the problem solving means of the present invention include the steps of: (a) putting 100 g of mushroom powder per 4000 g of drinking water, extracting it at a temperature of 80°C to 90°C for 3 hours, and then filtering; (b) washing beans for manufacturing meju; (c) immersing the beans of step (b) in the extract of step (a) and immersing them for 8 to 12 hours; (d) steaming the soaked beans of step (c); (e) mashing the beans on which the steaming of step (d) is completed; (f) molding the mashed beans of step (e) in the form of meju; (g) surface-drying the molded material of step (f) in the sun for 4 to 8 hours; (h) fermenting the top dried material of step (g) at room temperature for 20 to 40 days to prepare meju; (i) adding 400 g of malt powder per 3 L of the Sangha mushroom extract in step (a), immersing it for 1 hour, and then filtering it with stirring; (j) adding 600 g of glutinous rice flour to the malt water of step (i), heating it over medium heat for 30 minutes to ferment, and then heating it over high heat for 1 hour; (k) adding 1 kg of rice syrup to the material of step (j), diluting it, and then cooling; (l) adding and mixing 500 g of soybean powder of step (h) and 250 g of salt to the material of step (k); (m) adding 600 g of red pepper powder and 200 ml of soju to the mixed material of (l) and mixing; (n) aging the material of step (m) at room temperature for 30 to 90 days.

Hereinafter, examples will be given to describe the present invention in detail. However, the embodiments according to the present invention may be modified in various other forms, and the scope of the present invention should not be construed as being limited to the embodiments described below. The embodiments of the present invention are provided to more completely explain the present invention to those of ordinary skill in the art.

Example

Red pepper paste was prepared by the manufacturing method of the present invention.

comparative example

It was prepared by purchasing a commercially available red pepper paste from Company A.

The results of Examples and Comparative Examples were ingested and evaluated in the following manner. As for the evaluation method, 20 women in their 30s and 40s were allowed to taste the results of Examples and Comparative Examples, and then to evaluate their satisfaction.

Taste, smell, and overall preference were evaluated using a 5-point method, and sensory test items (very bad: 1 point, slightly bad: 2 points, average: 3 points, slightly good: 4 points, very good: 5 point) was evaluated.

<Tasting evaluation table of red pepper paste> division incense taste texture overall sign Example 4.6 4.8 4.7 4.7 comparative example 4.0 4.1 3.8 3.9

<Analysis Table of Beta-Glucan Ingredients in Gochujang> division per mg/100g Example 105.3 comparative example 0

Looking at Table 1, it can be seen that the aroma, taste, texture, and overall preference have been improved.

And, looking at the analysis results in Table 2, it can be seen that beta-glucan is contained.

Claims (2)

(a) adding 100 g of Sanghwang mushroom powder per 4000 g of drinking water, extracting it at a temperature of 80°C to 90°C for 3 hours, and then filtering;
(b) washing the beans for manufacturing meju;
(c) immersing the beans of step (b) in the extract of step (a) and immersing them for 8 to 12 hours;
(d) steaming the soaked beans of step (c);
(e) mashing the beans on which the steaming of step (d) is completed;
(f) forming the mashed beans of step (e) in the form of meju;
(g) surface-drying the molded material of step (f) in the sun for 4 to 8 hours;
(h) fermenting the top dried material of step (g) at room temperature for 20 to 40 days to prepare meju;
(i) adding 400 g of malt powder per 3 L of the Sangha mushroom extract in step (a), immersing it for 1 hour, and then filtering it with stirring;
(j) adding 600 g of glutinous rice flour to the malt water of step (i), heating it over medium heat for 30 minutes to ferment, and then heating it over high heat for 1 hour;
(k) adding 1 kg of rice syrup to the material of step (j), diluting it, and then cooling;
(l) adding and mixing 500 g of soybean powder of step (h) and 250 g of salt to the material of step (k);
(m) adding 600 g of red pepper powder and 200 ml of soju to the mixed material of (l) and mixing;
(n) A method for producing red pepper paste containing Sanghwang mushroom comprising the step of aging the material of step (m) at room temperature for 30 to 90 days.
Gochujang prepared by the method of claim 1.