KR20230096279A - Rice yeast paprika red pepper paste manufacturing method - Google Patents

Abstract

The present invention relates to a method for producing red pepper paste using rice yeast and paprika, and more particularly, mixing 30% by weight of dried rice yeast, 10% by weight of salt, and 60% by weight of lukewarm water, and then grinding with a mixer to form rice yeast liquid. ; Rice malt solution 2: Mixing red fresh paprika pulverized material in a mixing ratio of 1, and mixing 40 parts by weight of dry paprika pulverized material with rice koji liquid and fresh paprika pulverized material with respect to 100 parts by weight of fresh paprika pulverized material to form a gochujang base; Preparing red pepper paste by mixing 12 parts by weight of Cheonggukjang powder, 8 parts by weight of starch syrup, 15 parts by weight of soy sauce (Korean soy sauce), and 5 parts by weight of fermented green tea solution with respect to 100 parts by weight of the red pepper paste base; Storing and aging the prepared gochujang at room temperature for 15 days; to prepare rice yeast paprika gochujang.

Description

Rice yeast paprika red pepper paste manufacturing method {Rice yeast paprika red pepper paste manufacturing method}

The present invention relates to a method for manufacturing red pepper paste using rice yeast and paprika, and more particularly, the present invention manufactures non-spicy red pepper paste containing rice yeast, red paprika, and cheonggukjang powder as main components without using red pepper powder, thereby maintaining the nutrients of the red pepper paste. It relates to a method for manufacturing rice yeast paprika gochujang so that the elderly, children, hospital patients, hypertensive and diabetic patients can enjoy eating red pepper paste food while doing so.

In Korea, fermented foods such as gochujang and soybean paste have been developed since ancient times, and these traditional fermented foods have been scientifically proven to be superior. These sauces are representative traditional stored foods of Korea, which are precious cultural assets passed down from generation to generation.

Gochujang is one of Korea's traditional sauces that have been passed down since ancient times, and the general method of manufacturing glutinous rice gochujang is to first wash the glutinous rice and soak it in water overnight, then drain the water and grind it into powder.

②Put the malt powder into a sack of linen cloth, knead it, and collect the malt water.

③ Divide the glutinous rice flour into boiling water three or four times and dissolve to make thick glutinous rice paste. If you want to make it sweet, you can add malt water little by little to dissolve it.

④ Add het soy sauce (clear soy sauce) or salt water to fermented soybean flour and mix it with glutinous rice paste.

⑤ Mix red pepper powder evenly with glutinous rice paste mixed with fermented soybean powder left overnight, then season with salt to make red pepper paste.

⑥ Put the red pepper paste in a jar, sprinkle enough salt on top, cover the entrance with a net, and let it ripen while basking in the sun to complete the glutinous rice red pepper paste.

Most of the gochujang prepared in this way uses spicy red pepper powder, so it is very inconvenient for the elderly, children, and foreigners to eat tteokbokki and gochujang stew made with gochujang. There is a problem that you can't even think about eating food that has been prepared.

Looking at the prior art in this field, the rice yeast fermented gochujang and its manufacturing method (hereinafter referred to as "prior art") of Unexamined Patent Publication No. 10-2017-0046844 (published on May 4, 2017) are rice yeast well with the palm of your hand. A rice malt preparation step (S1 step) in which salt is added and rubbed again after mixing, and then pour lukewarm water and mix well;

A red pepper paste raw material mixing step (S2 step) to obtain a red pepper paste raw material mixture by adding and mixing the red pepper paste raw material in the rice yeast preparation step (S1 step);

A gochujang concentration control step (S3 step) of adjusting the concentration of gochujang with boiled and cooled water;

A liver adjustment step (step S4) of adjusting the liver with sea salt; A method for producing fermented rice malt fermented red pepper paste consisting of a fermentation and storage step (S5 step) of fermenting and refrigerating for a certain period of time at room temperature with occasional stirring has been disclosed.

However, in the prior art, there is not much difference from the method handed down from ancestors in the traditional method of manufacturing red pepper paste, and by using red pepper powder, the spicy taste of red pepper paste is maintained as it is, which is very inconvenient for children, the elderly, patients, and foreigners to eat. There is a problem.

Republic of Korea Patent Publication No. 10-2017-0046844

The present invention is intended to solve the above problems, and the nutrients of red pepper paste are prepared by using rice yeast, red paprika, cheonggukjang powder, starch syrup, soup soy sauce (Chosun soy sauce), and green tea fermented liquid without using red pepper powder when manufacturing red pepper paste. It is not spicy at the same time, so that children, the elderly, foreigners, patients, etc. can eat red pepper paste food.

As a means for achieving the above object, the present invention includes the steps of washing rice cleanly in running water and soaking it for 4 to 6 hours;

Steaming godubap by scooping out the immersed rice, draining the water for 1-2 hours, and then putting it in a cotton cloth and steaming it for 40-60 minutes;

Sprinkling 50 g of H. guk-gyun spawn evenly on godubap having warmth and then rubbing the whole grains of godubap with the palm of your hand to inoculate the seed so that hwangguk-gyun is buried in the rice grains;

After burying Hwanggukgyun on rice grains, wrapping them in a cotton cloth with moisture and placing them in a fermentor bart;

Opening the fermentor between 8 and 10 hours from the time it was put into the fermenter, and first flipping while loosening the clumped parts of the godubap;

Secondary flipping while loosening the agglomerated godubap between 6 and 8 hours from the primary flipping;

Completing the rice nuruk after 15 to 16 hours from the second turning, and drying the completed rice nuruk for 24 hours;

Mixing 30% by weight of dried rice malt, 10% by weight of salt, and 60% by weight of lukewarm water and then finely grinding with a mixer to form a rice yeast liquid;

Rice malt solution 2: Mixing red fresh paprika pulverized material in a mixing ratio of 1, and mixing 40 parts by weight of dry paprika pulverized material with rice koji liquid and fresh paprika pulverized material with respect to 100 parts by weight of fresh paprika pulverized material to form a gochujang base;

Preparing red pepper paste by mixing 12 parts by weight of Cheonggukjang powder, 8 parts by weight of starch syrup, 15 parts by weight of soy sauce (Korean soy sauce), and 5 parts by weight of fermented green tea solution with respect to 100 parts by weight of the red pepper paste base;

Storing and aging the prepared gochujang at room temperature for 15 days; to prepare rice yeast paprika gochujang.

Hwanggukgyun inoculation of godubap for producing the rice yeast is characterized in that after evenly sprinkling 50g of hwanggukgyun spawn in godubap at 35 ° C. to 40 ° C., rub the rice grains of the entire godubap with the palm of your hand to inoculate the spawn.

The gochujang base is 50% to 70% by weight of rice malt solution mixed with 30% by weight of rice yeast, 10% by weight of salt, and 60% by weight of lukewarm water, 20% by weight to 30% by weight of red fresh paprika pulverized material, 10% by weight of red dried paprika powder It is characterized in that it is mixed in a weight% to 20% by weight.

The present invention manufactures non-spicy gochujang based on rice yeast, red paprika, and cheonggukjang powder without using red pepper powder, so that people who cannot eat spicy food, such as the elderly, children, foreigners, and patients, can enjoy eating while maintaining the nutrients of gochujang It works.

Figure 1 shows a process for manufacturing rice malt paprika red pepper paste of the present invention.

Hereinafter, a manufacturing process according to an embodiment of the present invention will be described.

Step 1: Forming godubap of rice malt

Wash 10 kg of rice thoroughly in running water and soak for 4-6 hours to soak.

The soaked rice is taken out on a sieve and drained for 1 to 2 hours to dehydrate.

Put the drained rice in a cotton cloth and steam it for 40 to 60 minutes to make godubap.

Step 2: inoculating the rice with Hwanggukgyun spawn;

Since the built godubap is in a hot state, the temperature of the rice is cooled down to 40 ° C.

After evenly sprinkling 50g of rice grains on the godubap cooled to 40 ° C., rub the rice grains of the whole godubap with the palm of your hand so that the rice grains are buried in the rice grains to inoculate the spawn.

At this time, after cooling the hot godubap to 40 ℃ and inoculating the spawn, the temperature of the godubap is lowered to 35 ℃.

3rd step: rice malt manufacturing step;

After inoculating the godubap with Hwanggukgyun spawn, the godubap is wrapped in a cotton cloth with moisture and put into a fermenter bart to ferment.

At this time, the cotton bojagi wraps the godubap in a moist state and is placed in the vat of the fermenter.

Open the fermentor between 8 and 10 hours from the time the godubap is placed in the vat of the fermentor, and turn over the first while loosening the clumped parts of the godubap.

At this time, Godubap is inoculated with the Hwanggukgyun spawn, so after 8 hours it ferments and sticks to each other, and when pulled, the sticky mucus stretches like a thread, so the food temperature rises and the rice grains of Godubap, which have not been inoculated with the spawn, remain in a single grain state, so they become tangled. While loosening it, in order to have the effect of the second inoculation and lowering the food temperature, the godubap is well loosened and turned over first.

In addition, the godubap is first turned over in the bat, and water is sprayed to keep the cotton bojagi from drying out so that moisture is maintained.

Open the fermentation room between 6 and 8 hours from the time of the first flipping, release the clumped parts of the godubap fermented in the bat, and flip it a second time to have the same effect as the first flipping.

After the fermented godubap is turned over the second time, it is sprayed so that the cotton bojagi does not dry out so that moisture is maintained.

When 15 to 16 hours elapse from the second flip of the godubap, the fermented strains form a thick film on the surface of the godubap, and rice yeast is completed in a soft state.

Since the godubap inoculated with the spawn is completed with rice yeast in the fermentation room, but the mucus is formed by fermentation (because denaturation occurs due to over-fermentation), the rice yeast is dried for 24 hours to complete.

4th process: Gochujang base manufacturing step;

After mixing 30% by weight of the dried rice nuruk, 10% by weight of salt, and 60% by weight of lukewarm water, they are mixed finely with a mixer to form a rice nuruk liquid.

A gochujang base is prepared by mixing the rice yeast liquid, red raw paprika, and red dried paprika powder.

After mixing at a mixing ratio of the above-formed rice malt liquid 2: ground red fresh paprika 1, the red dried paprika was mixed with 40 parts by weight of the ground dry paprika based on 100 parts by weight of the ground red paprika. Add to the mixture and stir to form a gochujang base.

As an embodiment of the present invention, the gochujang base is 50% to 70% by weight of rice malt solution mixed with 30% by weight of rice nuruk, 10% by weight of salt, and 60% by weight of lukewarm water, 20% to 30% by weight of ground red fresh paprika, It is used by mixing with 10% to 20% by weight of red dried paprika powder.

More preferably, 30% by weight of rice malt, 10% by weight of salt, 60% by weight of rice malt solution mixed with 60% by weight of lukewarm water, 25% by weight of pulverized red fresh paprika, and 15% by weight of red dried paprika powder are mixed to form a red pepper paste base. manufacture

The lukewarm water refers to a state lower than a person's body temperature as 25 ° C to 35 ° C, and it is preferable to use 30 ° C water.

Step 5: Rice yeast paprika gochujang manufacturing step

Gochujang is prepared by mixing 12 parts by weight of Cheonggukjang powder, 8 parts by weight of starch syrup, 15 parts by weight of soup soy sauce (Chosun soy sauce), and 5 parts by weight of fermented green tea solution with respect to 100 parts by weight of the gochujang base.

Storing and aging the prepared gochujang at room temperature for 15 days; to prepare rice yeast paprika gochujang.

Rice malt paprika gochujang of the present invention prepared as described above makes it not spicy while maintaining the nutrients of the gochujang by preparing gochujang without using red pepper powder, so people who do not like spicy, children, the elderly, patients hospitalized, diabetes and blood pressure medication It is designed so that people who do it, foreigners, etc. can comfortably eat cooked food made of red pepper paste.

In addition, in the present invention, rice yeast paprika red pepper paste is prepared using red or orange paprika to immerse the red pepper paste, so that the color of the red pepper paste can provide a red gochujang similar to the conventional red pepper paste.

The present invention uses red or orange paprika when preparing red pepper paste, and its paprika is known to be rich in vitamin C and have the highest antioxidant activity and less nutrient destruction than red pepper.

Figure 1 shows a process for manufacturing rice malt paprika red pepper paste of the present invention. Briefly, the step of washing the rice in running water and soaking it for 4 to 6 hours → draining the soaked rice and then putting it in a cotton cloth to make godubap Step → Sprinkle Hwanggukgyun spawn evenly on the godubap and inoculate the spawn so that the hwanggukgyun gets on the rice grains → Wrap the spawn-inoculated godubap in a cotton cloth and put it in a fermenter batt to ferment → Unwrap it between 8 and 10 hours from the time it is put in the fermentor 1st flipping step while giving → 2nd flipping step while loosening godubap between 6 to 8 hours from the 1st flipping → 24-hour drying step when rice malt is completed after 15 to 16 hours from the 2nd flipping → Drying Mixing 30% by weight of rice malt, 10% by weight of salt, and 60% by weight of lukewarm water and then mixing to form rice malt liquid → 50% to 70% by weight of rice malt liquid, 20% to 30% by weight of ground red fresh paprika Forming a gochujang base by mixing 10% to 20% by weight of red dried paprika powder → 12 parts by weight of Cheonggukjang powder, 8 parts by weight of starch syrup, 15 parts by weight of soup soy sauce, 5 parts by weight of fermented green tea based on 100 parts by weight of red pepper paste base The manufacturing process consists of preparing red pepper paste by mixing parts → storing and aging the prepared red pepper paste at room temperature for 15 days → completing and packaging rice yeast paprika red pepper paste.

As described above, the present invention does not use red pepper powder when preparing red pepper paste, but prepares non-spicy red pepper paste with rice yeast, red paprika, and cheonggukjang powder as the main ingredients, while maintaining the red pepper paste nutrients as it is for the elderly, children, hospital patients, high blood pressure. It is made so that diabetic patients and foreigners can enjoy gochujang, especially women and young people, do not use spicy red pepper powder to cook food using the rice yeast paprika gochujang of the present invention, so that people who cannot eat spicy enjoy gochujang It has the effect of allowing you to eat all kinds of food.

The present invention as described above has been described with reference to the drawings of preferred embodiments, but this is only exemplary, and various modifications and equivalent other embodiments are possible from those skilled in the art in the field to which the technology belongs will understand

Therefore, the present invention is capable of various changes and modifications within the spirit and scope of the claims claimed as the subject matter, and it will be natural that simple design changes belong to the scope of the present invention.

Claims (3)

Washing the rice thoroughly in running water and soaking it for 4 to 6 hours;
Steaming godubap by scooping out the immersed rice, draining the water for 1-2 hours, and then putting it in a cotton cloth and steaming it for 40-60 minutes;
Sprinkling 50 g of the Hwanggukgyun spawn evenly on the godubap having the warmth of 35 ° C. to 40 ° C., then rubbing the entire grains of godubap with the palm of your hand to inoculate the spawn so that the hwanggukgyun is buried in the rice grains;
After Hwanggukgyun is buried in rice grains, it is wrapped in a cotton cloth with moisture and placed in a fermentor bart;
Opening the fermentor between 8 and 10 hours from the time it was put into the fermenter and first flipping it while loosening the clumped parts of the godubap;
Secondary flipping while loosening the agglomerated godubap between 6 and 8 hours from the primary flipping;
Completed with rice yeast after 15 to 16 hours from the second turning and drying the finished rice yeast for 24 hours;
Mixing 30% by weight of dried rice malt, 10% by weight of salt, and 60% by weight of lukewarm water and then grinding with a blender to form rice yeast liquid;
Rice malt solution 2: Mixing red fresh paprika pulverized material in a mixing ratio of 1, and mixing 40 parts by weight of dried paprika pulverized rice with 100 parts by weight of fresh paprika pulverized rice nuruk liquid and fresh paprika pulverized to form a gochujang base;
Preparing red pepper paste by mixing 12 parts by weight of Cheonggukjang powder, 8 parts by weight of starch syrup, 15 parts by weight of soup soy sauce, and 5 parts by weight of fermented green tea solution with respect to 100 parts by weight of the red pepper paste base;
Storing and aging the prepared red pepper paste at room temperature for 15 days; Rice yeast paprika red pepper paste manufacturing method, characterized in that for producing rice yeast paprika red pepper paste. According to claim 1,
The gochujang base is 50% to 70% by weight of rice malt solution mixed with 30% by weight of rice yeast, 10% by weight of salt, and 60% by weight of lukewarm water, 20% by weight to 30% by weight of pulverized red fresh paprika, 10% by weight of red dried paprika powder Rice yeast paprika gochujang manufacturing method, characterized in that mixed in weight% to 20% by weight. Rice yeast paprika gochujang prepared by the manufacturing method of claim 1.

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