KR20230066171A - Gochujang and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a red pepper paste containing chestnuts, germinated barley extract, berchemia leaves, sprouted brown rice, steamed red pepper powder, and/or plum syrup, and a manufacturing method thereof. The red pepper paste prepared by the manufacturing method has improved taste, color, and odor characteristics compared to the red pepper paste which does not contain the additives.

Description

Gochujang and manufacturing method thereof {Gochujang and manufacturing method thereof}

The present invention relates to red pepper paste with improved palatability for color, taste and smell and a method for producing the same.

Gochujang is a traditional Korean food made with red pepper powder as the main ingredient. Currently, gochujang shows a trend of increasing export volume, export amount, and exporting countries. According to the Ministry of Agriculture, Food and Rural Affairs, as of 2019, gochujang is exported to about 106 countries, including the United States, China, and Japan, at an annual volume of 17,686 tons and $37.67 million. As such, the international recognition of red pepper paste is expanding, and the number of consumers consuming red pepper paste is increasing.

As the international recognition of gochujang increases, studies are being conducted to increase consumers' preference for gochujang. For example, referring to Korean Registered Patent No. 10-2310756, studies have been conducted to improve the palatability of gochujang by adding extracts of apples, pears, garlic, and ginger when preparing gochujang.

In the present invention, unlike the patent literature, it was confirmed that the palatability of gochujang can be improved by adding germinated barley extract, brown rice, and red pepper powder. More specifically, when the additives were added, it was confirmed that the color, taste, and smell of the red pepper paste, which affects the overall palatability of the red pepper paste, are improved. In general, gochujang is dark red in color, has a strong spicy taste, and has a disgusting smell due to meju, whereas the gochujang prepared according to the present invention exhibits a bright red color, the spicy taste and sweetness are properly harmonized, and the It is characterized by reduced odor.

[Prior literature]

One. Korean Registered Patent No. 10-2310756

An object of the present invention is to provide a highly palatable gochujang containing germinated barley extract, brown rice, and red pepper powder.

An object of the present invention is to provide a method for producing gochujang with high preference, comprising adding germinated barley extract, brown rice, and red pepper powder.

The present invention provides a method for preparing red pepper paste.

In one embodiment, the method,

a) Adding brown rice to the germinated barley extract;

b) Adding fermented soybean flour to the extract to which brown rice is added and heating;

c) cooling the heated extract;

d) Adding and mixing red pepper powder and salt to the cooled extract;

including,

The red pepper powder provides a red pepper paste manufacturing method, which is red pepper powder made using steamed red pepper.

In one embodiment, the brown rice provides a method for preparing fermented brown rice, gochujang.

In one embodiment, it provides a method for producing red pepper paste, comprising additionally adding chestnuts in step b), wherein the chestnuts are roasted chestnut powder.

In one embodiment, it provides a method for producing gochujang, comprising additionally adding plum syrup in step d).

In one embodiment, it provides a method for preparing gochujang, comprising adding mango tree leaves to the mixture prepared in step d).

In one embodiment, the a) step of adding brown rice to the germinated barley extract provides a method for preparing gochujang, which includes sautéing the brown rice in the germinated barley extract for 20 to 40 hours.

In one embodiment, the red pepper powder is made by steaming dried red pepper at 80 to 100 ° C. for 10 to 30 hours, and then reconstituting and pulverizing.

In one embodiment, the germinated barley extract,

Putting germinated barley in water for 12 to 18 hours to obtain an extract; and

Fermenting the extract at a temperature of 70 to 90 ° C. for 30 to 40 hours; provided by a method comprising a method for preparing red pepper paste.

In one embodiment, the fermented brown rice provides a method for producing gochujang, which is fermented brown rice at 20 to 35 ° C. for 45 to 60 hours.

In one embodiment, the manggae tree leaves are dried and then pulverized, providing a method for preparing gochujang.

In one embodiment, the heating in step b) provides a method for preparing gochujang, which is performed for 8 to 12 hours.

In one embodiment, the plum extract,

Mixing plum and sugar at a weight ratio of 1:0.6 to 0.7 and fermenting at 20 to 40 ° C. for 15 to 20 hours;

Mixing the fermented plum and sugar in a weight ratio of 1:0.3 to 0.4; and

Storing the mixture at 7 to 10 ° C. for 11 to 13 months; it provides a method for producing gochujang, which is made by a method comprising a.

In addition, the present invention provides a red pepper paste prepared by the method for producing red pepper paste.

Gochujang provided in one embodiment of the present invention can improve the taste, color, and smell of the conventional gochujang by including germinated barley extract, brown rice, and red pepper powder. Provided in another embodiment of the present invention Gochujang can have the advantage of long-term preservation of the quality of gochujang, including the manggae tree leaves.

1 is a result of comparing the color of steamed and non-steamed peppers.

term definition

Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. All publications, patents and other references mentioned herein are incorporated by reference in their entirety.

Hereinafter, the present invention will be described in detail.

One. How to make red pepper paste

One embodiment of the present invention is a) adding brown rice to the germinated barley extract;

b) adding fermented soybean flour to the extract to which brown rice is added and heating; c) cooling the heated extract; d) adding and mixing red pepper powder and salt to the cooled extract; Each step is described in detail below.

a) step

This step is to add brown rice to the germinated barley extract.

Here, the germinated barley extract is an embodiment, comprising the steps of drying the germinated barley; obtaining an extract by putting dried germinated barley in water for 12 to 18 hours, preferably 13 to 17 hours, more preferably 14 to 16 hours; and fermenting the extract at 70 to 90°C, preferably at 75 to 85°C for 20 to 50 hours, preferably 25 to 45 hours, and more preferably 30 to 40 hours. can Here, germinated barley means barley germinated through a conventional barley germination method in the art, and is not limited to barley germinated by a specific germination method. In addition, the germinated barley used in the present invention may be directly germinated barley or may be a germinated barley product sold in a germinated state. That is, the method for preparing the germinated barley extract may not include a step of directly germinating barley.

Here, the step of drying the germinated barley may include, in one embodiment, drying the germinated barley at 50 to 60 ° C. for 50 to 60 hours.

The step of fermenting the germinated barley extract may help to improve the characteristics of taste, color, and smell of gochujang. Specifically, the gochujang to which the fermented barley extract made including the fermentation step is added may have a characteristic of improving the taste preference by increasing the sweetness.

In addition, the brown rice may be fermented brown rice in one embodiment. In one embodiment, the fermented brown rice is germinating at 20 to 25° C. for 40 to 55 hours, preferably 42 to 53 hours, and more preferably 45 to 50 hours; and fermenting the germinated brown rice at 20 to 35° C. for 45 to 60 hours, preferably for 50 to 58 hours. At this time, in the step of germinating brown rice, germination temperature and time are important factors, and a process of supplying water for germination of brown rice may be performed in the same way as a normal process of germinating brown rice. However, the method for producing fermented brown rice may not include a step of germinating brown rice, and may include only a step of fermenting using already germinated brown rice. That is, the step of germinating brown rice may not necessarily be included in the method for producing fermented brown rice. In addition, in one embodiment, the fermented brown rice may be fermented brown rice. In the case of using brown rice, it can help to further improve the flavor of the prepared red pepper paste. The step of fermenting the brown rice may increase the taste of the red pepper paste and help the red pepper paste mature more quickly. Accordingly, in the case of gochujang with the addition of fermented brown rice, it is possible to quickly prepare gochujang with improved taste characteristics. At this time, in one embodiment, the fermented brown rice may be added in an amount of 0.05 to 0.12 kg of germinated barley extract based on 1 L.

The step a), that is, the step of adding brown rice to the germinated barley extract may include a process of soaking the brown rice in the germinated barley extract for 20 to 40 hours, preferably 25 to 35 hours.

b) step

This step is a step in which fermented soybean flour is added to the germinated barley extract to which brown rice is added and heated. Meju flour refers to a form of powdered meju by drying and pulverizing meju, which is conventionally prepared in the art, and is not limited to meju powder prepared by a specific method. At this time, the meju powder may be added in an amount of 0.02 kg to 0.08 kg based on 1 L of the germinated barley extract. Step b) may include, in one embodiment, additionally adding chestnuts, wherein the chestnuts may be roasted chestnut powder. As a specific embodiment, the chestnuts may be peeled raw chestnuts, then pulverized and roasted, but are not limited thereto, and may be additionally roasted chestnuts cooked through other cooking processes. The roasted chestnuts are pulverized into small sizes and can be used in the process of preparing red pepper paste. When roasting chestnuts, it can help to increase the sweetness of red pepper paste and increase the flavor of taste. In addition, it can help reduce the smell of meju. At this time, 0.02 to 0.06 kg of the chestnut may be added based on 1 L of the germinated barley extract. In one embodiment, the heating in step b) may be performed for 7 to 13 hours, preferably 8 to 12 hours, and more preferably 9 to 11 hours.

c) step

Step c) is a step of cooling the heated extract.

The cooling step, in one embodiment, means a step of lowering the temperature of the extract by storing it at a temperature below room temperature, and may be performed by any method as long as it is a method for lowering the temperature, and is not limited to a specific cooling method.

d) step

Step d) is a step of adding and mixing red pepper powder and salt to the cooled extract.

Here, the red pepper powder may preferably be red pepper powder made using steamed red pepper. In a specific embodiment, the red pepper powder may be made by steaming dried red pepper at 80 to 100 ° C, preferably 85 to 95 ° C for 10 to 30 hours, preferably 15 to 25 hours, then drying and pulverizing there is. Red pepper powder made using steamed red pepper can help the color of red pepper paste to have a bright red color. That is, it is possible to improve the color characteristics of red pepper paste. Referring to FIG. 1, it can be seen that the steamed red pepper (FIG. 1A) has a bright red color, while the non-steamed pepper (FIG. 1B) has a dark red color. At this time, the red pepper powder may be added in an amount of 0.1 to 0.35 kg based on 1 L of the germinated barley extract. Here, the salt may be preferably roasted salt. If roasted salt is used, it may help reduce the bitterness and/or saltiness of the salt compared to unroasted salt. At this time, in one embodiment, the salt may be added in an amount of 0.02 kg to 0.08 kg based on 1 L of the germinated barley extract. Step d) may also include additionally adding plum extract in one embodiment. At this time, as a specific embodiment, the plum syrup is mixed with plum and sugar at a weight ratio of 1: 0.6 to 0.7 and maintained at 20 to 40 ° C, preferably 25 to 35 ° C for 15 to 20 hours, preferably 16 to 19 hours. fermenting during; Mixing the fermented plum and sugar in a weight ratio of 1:0.3 to 0.4; and storing the mixture at 7 to 10°C, preferably 8 to 9°C for 11 to 13 months, preferably 12 months. In a more specific embodiment, the plum syrup is fermented at 20 to 40 ° C. for 15 to 20 hours by mixing plum and sugar at a weight ratio of 1: 0.6 to 0.7; Mixing the fermented plum and sugar in a weight ratio of 1:0.3 to 0.4; and storing the mixture at 7 to 10° C. for 11 to 13 months. The plum extract is included in the red pepper paste, and can help increase the sweetness of the red pepper paste. At this time, the plum extract may be added in an amount of 0.1 to 0.3 L based on 1 L of the germinated barley extract.

In one embodiment, the method for preparing red pepper paste of the present invention may further include the step of adding hazelnut leaves to the mixture prepared in step d) after step d). At this time, in one embodiment, the manggae tree leaves may be dried and then pulverized. The manggae tree leaves serve as a preservative, and can help maintain the quality of the prepared red pepper paste for a long period of time. Referring to the examples, it can be seen that the taste and color preference is maintained high for up to 12 months in the case of red pepper paste prepared by a method including the step of adding mango tree leaves. At this time, the manggae tree leaves may be added in an amount of 0.001 kg to 0.008 kg based on 1 L of the germinated barley extract.

Gochujang prepared by the above manufacturing method may be aged in a container. At this time, in one embodiment, the red pepper paste may be aged in an earthen vessel such as a pot, jar, earthenware pot, or the like, and preferably, may be aged in a germanium earthen vessel. When aged in germanium pottery, the efficiency of fermentation and aging of red pepper paste increases, and the taste characteristics of aged red pepper paste can be improved.

The weight of the additives added in the gochujang manufacturing method is shown in Table 1 below as an example. However, the weight below is a preferred embodiment and is not limited to the following examples.

ingredient
salt Germinated Barley Extract Germinated brown rice plum syrup chestnut flour mango leaf powder fermented soybean flour chilli powder sheep 2 to 4 50-70 4 to 6 10 to 15 2-3 100 to 400 2 to 4 12 to 16 unit kg L (liter) kg L (liter) kg g kg kg

2. chili pepper paste

The present invention provides red pepper paste. The red pepper paste may include chestnuts, germinated barley extract, manggae tree leaves, germinated brown rice, steamed red pepper powder, and/or plum extract. In one embodiment, the red pepper paste '1. It may be red pepper paste prepared according to the method described in 'Method for producing red pepper paste'. The gochujang has a characteristic that the taste, color, and smell of the gochujang are improved compared to the gochujang that does not contain the additives, and thus the satisfaction of consumers who consume the gochujang can be increased.

3. Foods containing Gochujang

The present invention provides a food containing gochujang. The food includes processed food, and the processed food includes all foods known to contain red pepper paste. The food may include 0.1 to 99.9% by weight of the gochujang of the present invention, and the ratio of the gochujang included in the food is not limited to a specific ratio. As an example, the processed food may include gochujang, sauces containing gochujang, and foods containing gochujang sauce, such as bibimmyeon, tteokbokki, pickled vegetables, and bulgogi.

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

Example

One. gochujang manufacturing

1-1. chili powder production

Peppers were selected, washed and then dried. The dried red pepper was steamed at 80 to 100° C. for 20 hours. After drying the steamed red pepper again, it was pulverized to prepare red pepper powder.

1-2. Preparation of germinated barley extract

Barley was germinated and dried at about 55° C. for about 55 hours. It was mixed in a ratio of 2 kg of dried germinated barley per 10 L of water, and after 15 hours, a germinated barley extract was obtained. After preparing a total of 60 L of germinated barley extract, the prepared extract was fermented at a temperature of 80 ° C. for 30 to 40 hours.

1-3. Manufacturing of fermented brown rice

Brown rice was washed and germinated at 20 to 25 ° C for 48 hours. The germinated brown rice was fermented at 25 to 30° C. for 55 hours.

1-4. Plum extract manufacturing

The plums were washed, plums and sugar were mixed at a weight ratio of 1: 0.6 to 0.7, and fermented at 20 to 40 ° C. for about 18 hours. Fermented plums and sugar were mixed at a weight ratio of 1:0.3 to 0.4 and stored at 7 to 10 ° C. for about 12 months to mature.

1-5. preparing for the night

The chestnuts were washed and peeled, then pulverized and roasted. Roasted chestnuts were powdered.

1-6. preparation of maple leaves

Manggae tree leaves were dried and powdered.

1-7. gochujang manufacturing

The fermented brown rice was fermented in the germinated barley extract for 30 hours, then the germinated barley extract, roasted chestnut powder, and meju powder were added and boiled over low heat for about 10 hours. After cooling the boiled extract, red pepper powder, plum syrup, and roasted salt were added and mixed to prepare red pepper paste. Manggae powder was added to the red pepper paste, mixed, and stored.

At this time, the amount of materials used in the manufacturing process is shown in Table 2 below.

ingredient
salt Germinated Barley Extract germinated brown rice plum syrup chestnut flour Almond leaf powder fermented soybean flour chilli powder sheep 3 60 5 12 2.5 250 3 14 unit kg L (liter) kg L (liter) kg g kg kg

One. Gochujang sensory test

Red pepper paste prepared in each Example and Comparative Example was evaluated on 50 randomly selected men and women. Items for taste, color, and smell were evaluated on a scale of 100 to 0, and the higher the score to 100, the better the characteristics.

Comparative Example 1

The process of steaming red pepper in 1-1, the process of fermenting germinated barley extract in 1-2, and the process of fermenting germinated brown rice in 1-3 are omitted, while plum syrup in 1-4, chestnut powder in 1-5, Except for not adding the leaves of 1-6, '1. Red pepper paste was prepared in the same manner as in the method for producing red pepper paste.

Example 1

Gochujang was prepared by including adding the chestnut powder of 1-5 in Comparative Example 1.

Example 2

Gochujang was prepared by including a process of fermenting the germinated barley extract of 1-2 in Comparative Example 1.

Example 3

In Comparative Example 1, red pepper paste was prepared by adding the leaves of 1-6.

Example 4

Gochujang was prepared by fermenting the germinated brown rice of 1-3 in Comparative Example 1.

Example 5

In Comparative Example 1, red pepper paste was prepared by steaming the red pepper of 1-1.

Example 6

Gochujang was prepared by adding the plum extract of 1-4 in Comparative Example 1.

The results are shown in Table 3 below. The values in Table 3 are the average values of the evaluation scores.

division 2 months 6 months 12 months taste color smell taste color smell taste color smell Comparative Example 1 54 46 50 48 52 50 56 46 50 Example 1 90 90 98 96 85 88 90 83 98 Example 2 92 80 90 90 85 86 92 88 86 Example 3 90 92 90 90 96 82 96 90 84 Example 4 93 88 92 90 88 90 88 80 90 Example 5 88 92 86 94 97 84 86 95 84 Example 6 90 86 92 88 86 90 90 86 80

In the case of red pepper paste prepared by the manufacturing method of Example 1, the preference for taste, color, and smell was improved compared to Comparative Example 1, and especially the taste and smell were improved. This can be seen as the addition of roasted chestnuts, resulting in a harmony between the spicy taste and sweetness of red pepper paste, and a reduction in the smell of meju.

In the case of red pepper paste prepared by the manufacturing method of Example 2, the preference for taste, color, and smell was improved compared to Comparative Example 1, and especially the preference for taste was improved. This can be seen as an improvement in the taste of red pepper paste due to an increase in sweetness by fermentation of the germinated barley extract.

In the case of red pepper paste prepared by the manufacturing method of Example 3, the preference for taste, color, and smell was improved compared to Comparative Example 1, and in particular, even after the period has elapsed, the taste and color are maintained and improved with high scores can confirm that This means that Manggae tree leaves can maintain the quality of gochujang for a long period of time.

In the case of red pepper paste prepared by the manufacturing method of Example 4, the preference for taste, color, and smell was improved compared to Comparative Example 1, and it can be confirmed that it has a high taste preference especially when aged for 2 months. This can be seen as the rapid aging of the red pepper paste by the fermentation of germinated brown rice, which quickly increased the taste of the red pepper paste.

In the case of red pepper paste prepared by the manufacturing method of Example 5, the preference for taste, color, and smell was improved compared to Comparative Example 1, and it can be seen that it has a particularly high preference for color. This can be seen as the improvement of the color characteristics of red pepper powder through the steaming process of red pepper.

In the case of red pepper paste prepared by the manufacturing method of Example 6, the preference for taste, color, and smell was improved compared to Comparative Example 1, and it could be confirmed that the preference for taste was particularly improved. This means that the sweetness of red pepper paste is increased through the addition of plum extract, and the preference for taste is improved.

Referring to the above evaluation results, using the gochujang manufacturing method provided by the present invention, it is possible to manufacture gochujang with high preference for taste, color and smell. Specifically, the spiciness and sweetness of the gochujang are well harmonized by the additives added in the gochujang manufacturing method, the color of the gochujang has a bright red color, and the aging is fast, so that the gochujang with high taste characteristics can be prepared in a short time. It can have the effect of maintaining the quality for a long time even if stored for a long period of time.

Claims (13)

a) adding brown rice to the germinated barley extract;
b) adding fermented soybean flour to the extract to which the brown rice was added and heating;
c) cooling the heated extract;
d) adding and mixing red pepper powder and salt to the cooled extract;
including,
The red pepper powder is red pepper powder made using steamed red pepper, red pepper paste manufacturing method.
According to claim 1,
The brown rice is fermented brown rice, Gochujang manufacturing method.
According to claim 1,
In step b), further adding chestnut,
The night is roasted chestnut powder, red pepper paste manufacturing method.
According to claim 1,
A method for producing gochujang, comprising additionally adding plum extract in step d).
According to claim 1,
A method for producing red pepper paste comprising adding mango tree leaves to the mixture prepared in step d).
According to claim 1,
The a) step of adding brown rice to the germinated barley extract includes fermenting the brown rice in the germinated barley extract for 20 to 40 hours.
According to claim 1,
The red pepper powder is made by steaming dried red peppers at 80 to 100 ° C. for 10 to 30 hours, then reconstituting and grinding them.
According to claim 1,
The germinated barley extract,
Putting germinated barley in water for 12 to 18 hours to obtain an extract; and
Fermenting the extract at a temperature of 70 to 90 ° C. for 30 to 40 hours; made by a method comprising a, gochujang manufacturing method.
According to claim 2,
The fermented brown rice is a method for producing red pepper paste in which brown rice is fermented at 20 to 35 ° C. for 45 to 60 hours.
According to claim 5,
The red pepper paste manufacturing method in which the leaves of the mango tree are dried and then pulverized.
According to claim 1,
In step b), the heating is performed for 8 to 12 hours, red pepper paste manufacturing method.
According to claim 4,
The plum syrup,
Mixing plum and sugar at a weight ratio of 1:0.6 to 0.7 and fermenting at 20 to 40 ° C. for 15 to 20 hours;
Mixing the fermented plum and sugar in a weight ratio of 1:0.3 to 0.4; and
Storing the mixture at 7 to 10 ° C. for 11 to 13 months; made by a method comprising a, gochujang manufacturing method.
Red pepper paste prepared by the red pepper paste manufacturing method of claim 1.

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