KR910006927B1 - Process for making powdered fermented soybean paste containing of vinegar - Google Patents

Process for making powdered fermented soybean paste containing of vinegar Download PDF

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KR910006927B1
KR910006927B1 KR1019890004382A KR890004382A KR910006927B1 KR 910006927 B1 KR910006927 B1 KR 910006927B1 KR 1019890004382 A KR1019890004382 A KR 1019890004382A KR 890004382 A KR890004382 A KR 890004382A KR 910006927 B1 KR910006927 B1 KR 910006927B1
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vinegar
red pepper
pepper paste
mixing
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KR900015638A (en
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엄억섭
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두성식품 주식회사
최규진
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Abstract

A process for preparing red pepper paste powder contg. vinegar comprises: (a) mixing 2-20wt% edible fat and oil, 0.1-3 wt% peeled garlic and 0.1-3wt% peeled and cut onion; (b) boiling the mixt at 90-110 deg.C for 1-3hrs; (c) cooling the boiled mixt. to 60-80 deg.C ; (d) adding 20-60wt% saccharides, e.g. dextrin, lactose, glucose, sugar, 20-60 wt% red pepper paste, 1-3wt% Na-caseinate, 0.1- 3wt% edible salt, 0.1-3wt% emulsifier and 0.1-3 wt% arabia gum into the cooled mixt., and mixing; (e) sterilized it at 60-80 deg.C for 30-40 min. and mixing with 5-15 wt% vinegar; (f) emulsifying and homogenizing under 100-300 kg/cm2 pressure at 60-80 deg.C, drying, and pulverizing to obtain the final product. The obtd. product is preserved for a long time and has a good taste.

Description

분말 초고추장의 제조방법Manufacturing method of powdered red pepper paste

본 발명은 식초와 고추장을 주원료로 하여 분말고추장을 제조하는 방법에 관한 것으로, 특히 액상의 식초와 페이스트상의 고추장 및 기타 양념류를 혼합시킨 액을 건조기로 분말 초고추장을 제조하는 방법에 관한 것이다.The present invention relates to a method for producing powdered red pepper paste using vinegar and red pepper paste as main ingredients, and more particularly, to a method of manufacturing powdered red pepper paste with a liquid mixed with liquid vinegar and paste red pepper paste and other spices.

일반적으로 식초를 함유한 식품의 이용이 우리 몸에 여러가지로 유익하다고 보고되고 있으나 실제로 식초의 자극성 취와 위험성 때문에 그리많이 이용되지 못하고 있는 실정이다.In general, the use of vinegar-containing foods have been reported to be beneficial to our bodies in many ways, but in fact, because of the irritating odor and risk of vinegar is not used much.

식초를 함유한 식품은 염분의 감소효과, 스트레스의 완화, 단백질 소화흡수의 효율화, 칼슘(Ca)의 흡수율증가, 비타민-C의 손실방지, 장내 살균효과 강화등 성인병 예방에 좋다. 그중 첫째 감염(減鹽)효과는 모든 성인병 예방에 가장 큰 힘을 발휘한다.Foods containing vinegar are good for preventing adult diseases, such as reducing salt, relieving stress, increasing the efficiency of protein digestion, increasing the absorption rate of calcium (Ca), preventing loss of vitamin-C, and enhancing intestinal bactericidal effects. Among them, the first infection effect is the most powerful in preventing all adult diseases.

고추장이나 간장만을 사용할때 1회 사용량이 10g이면 염분은 약 1.5g이 섭취되는데 식초를 혼합하여 사용하면 1.5g이 완전히 섭취되지 않는 셈이므로 그 효과를 감히 짐작할 수 있다. 식초가 지니는 신맛은 심한 스트레스도 완화시켜 주는 작용을 한다. 여름의 무더위도 스트레스의 일종인데 이때 식포가 함유된 음식을 먹으면 시원해지는 것은 무더위에 대한 스트레스가 신것을 먹은후 완화되기 때문이다.When only 1 g of red pepper paste or soy sauce is used, the salt is consumed about 1.5g. If you use a mixture of vinegar, 1.5g is not completely consumed. The sour taste of vinegar also works to relieve severe stress. Summer heat is also a kind of stress, and when you eat foods that contain food, it becomes cool because the heat stress is eased after eating sour.

또 여름에 중요한 것은 식초의 살균효과에 있다. 음식물은 위에서 완전히 살균된 다음 장으로 넘어가야 인체에 바람직한 효과가 있다.Also important in the summer is the bactericidal effect of vinegar. Food must be completely sterilized in the stomach and then passed to the intestine to have a desirable effect on the human body.

그 이유는 대장에서 양질의 유산균이 잘 번식하게 되면 성인병이 예방되기 때문인데 유산균은 비타민 B2나 B6등의 중요 비타민을 만들 뿐 아니라 다른 도움이 되는 성분도 만들고 있을 가능성이 크기 때문이다.This is because high-quality lactic acid bacteria in the large intestine to prevent adult diseases, because lactic acid bacteria are not only important vitamins, such as vitamin B 2 or B 6 , but also make other helpful ingredients.

만약 위에서 살균이 불충분하면 대장의 유산균이 잡균에 의해 방해되어 잘 번식하지 못한다.If the sterilization is insufficient in the stomach, lactic acid bacteria of the large intestine are hindered by various bacteria and do not reproduce well.

그래서 위에서 살균이 필요한데 젊어서 염분이 많은 식사를 해온 사람은 위산의 분비가 좋지 못한데 이런 사람일수록 식사때마다 식초를 함유한 음식을 이용하면 부족한 위산을 대신하는 유익한 작용을 해준다. 위산은 단백질의 소화와도 깊은 관계가 있다. 위액에 들어 있는 펩신이라는 단백질 소화효소는 분비된 후에야 비로소 위산에 의해 작용할 수 있게 되는데, 위산이 부족하면 이 작용이 불량해지게 된다.So, the stomach needs to be sterilized, young people who have eaten a lot of salt, the secretion of stomach acid is not good. The more people use the vinegar-containing food at each meal, the beneficial effect of replacing the lack of stomach acid. Gastric acid is also closely related to protein digestion. The protein digestive enzyme called pepsin in gastric juice can only be activated by gastric acid after it is secreted.

단백질을 충분히 섭취하는 사람일수록 혈관도 유연해지고 혈압상승을 방지하며, 혈관의 동맥경화를 방지하는 콜레스테롤이라는 유익한 혈중 성분을 증가시키는 작용을 하는데 단백질 식품을 식초와 함께 먹으면 단백질의 소화 이용작용도 좋아지는 것이다.The more people who eat protein, the more flexible the blood vessels, the prevention of blood pressure rise, and blood vessels to prevent the atherosclerosis, the beneficial effect of increasing the blood component of cholesterol, eating protein foods with vinegar, the better the digestive use of protein .

한편, 단백질은 빈혈도 방지하는데 이것도 노화방지에 효과가 있다. 또 암중에서도 위암등은 단백질을 충분히 섭취하는 사람이 보다 발생율이 낮은 경향을 보이고 있어서 단백질과 식초의 병용은 더욱 유익하다.On the other hand, protein also prevents anemia, which is also effective in preventing aging. In addition, among cancers, gastric cancer has a lower incidence rate than those who consume enough protein, so the combination of protein and vinegar is more beneficial.

나이가 들면 칼슘(Ca)의 이용 효율도 저하되어 살짝 넘어져도 골절을 일으키며, 또 칼슘의 부족이 고혈압이 원인이 되기도 한다.As age decreases, the utilization efficiency of calcium (Ca) decreases, and even a slight fall causes fracture, and calcium deficiency may also cause high blood pressure.

따라서 칼슘의 소화흡수를 돕기 위해서는 칼슘이 잘 녹도록 해야하고, 그러기 위해서는 칼슘을 작녹이는 산을 함유한 식초가 제격이다. 특히 식초는 식품이 함유하는 잘녹지 않은 칼슘(Ca)도 잘 끌어낸다.Therefore, in order to help digestion and absorption of calcium, calcium must be dissolved well, and to do so, vinegar containing acid which dissolves calcium is perfect. Vinegar, in particular, draws out the poor calcium in foods.

또한 비타민-C는 소화흡수되기 이전에 산화되어 그 효력이 저하하는 경우도 있는데 식초와 같은 신것과 함께 있으면 산화를 방지할 수 있다. 비타민-C는 혈관의 유연함을 보호해 출혈방지에도 도움을 주는데 우리가 생각하는 만큼의 비타민-C는 사실상 섭취되지 못한다.In addition, vitamin-C may be oxidized before digestion and absorption. In some cases, it may be prevented from being oxidized with sour, such as vinegar. Vitamin-C also helps protect blood vessels and helps prevent bleeding, but vitamin-C isn't actually taken as much as we think.

그것은 채소등 식재(食材)에 비타민-C가 많을 경우에도 찌거나 삶는 사이에 파괴되기 때문인데 비타민-C의 손실없이 이용하려고 생각한다면 식초의 작용을 최대한 이용할 필요가 있다.It is because even vegetables and foods (食材) contains a lot of vitamin-C is destroyed during steaming or boiling. If you want to use without losing vitamin-C, you need to make the most of the action of vinegar.

조림이나 무침을 영양이라는 시각에서 논하면 어느하나가 가지지 못한 영양소를 다른 소재가 보충하거나 또는 상승효과로 더욱 소재 본래의 영양을 높여 준다고 할 수 있다.In terms of nourishment or fermentation from the viewpoint of nutrition, it can be said that nutrients that one does not have are supplemented with other ingredients, or that synergistic effects further enhance the original nutrients.

이것은 영양뿐이 아니라 맛이라는 면에서도 똑같은 말을 할 수 있으며, 여러가지 양념을 한 반찬을 생각하면 이해에 용이할 것이다. 40대가 지나면 정도의 차이는 있으나 성인병 징후같은 것이 나온다. 이때부터 초무침에 대해 과거와 같이 단순히 맛만을 생각하지 말고, 자신의 컨디션을 바탕으로 식탁의 약으로 이용하는 지혜를 가져야 할 것이다.This can be said not only in terms of nutrition but also in terms of taste, and it will be easier to understand in terms of various seasoned side dishes. After the age of 40, there are some differences, but signs of adult disease appear. From this point on, you should not just think about the taste of chomyeon as in the past, but have the wisdom to use it as a medicine on the table based on your condition.

비비거나 무칠때는 식초는 물론, 참깨, 들깨에 고추장등을 섞는데, 이것을 크게 영양보충을 위한 것과 맛이라는 면으로 생각할 수 있다. 두부, 된장, 고추장등의 단백원이나 마요네즈, 드레싱소오스등 유지를 함유하는 지방원은 영양보충으로 닛츠, 참깨, 들깨, 식초는 맛을 돕는 것으로 이용한다.When rubbing or biting, vinegar, sesame seeds, and sesame seeds are mixed with red pepper paste, which can be thought of as a nutritional supplement and taste. Fatty sources that contain protein sources such as tofu, miso, and red pepper paste, or fats containing oils such as mayonnaise and dressing source, are used as nutritional supplements to help flavors such as knits, sesame, perilla, and vinegar.

따라서 이하에서는 초고추장에 관하여 설명하기로 한다. 종래에는 전문음식점에서 식초, 고추장, 설탕, 마늘, 양파, 식용유등을 준비한 후 초고추장을 일일이 제조하여 왔던 것으로, 영업을 하기 위해서는 미리 초고추장을 제조하여야 되므로 잔손이 많은 음식점에서 이러한 초고추장을 제조하는데 시간을 낭비한다는 것은 비경제적일 수 밖에 없는 실정이었다.Therefore, hereinafter will be described with respect to the ultra pepper. Conventionally, after preparing vinegar, red pepper paste, sugar, garlic, onion, cooking oil, etc. in a specialty restaurant, they have been manufacturing the red pepper paste every day. Wasting was inevitably bound to be uneconomic.

특히, 식초와 자극성 취와 마늘, 고추장, 양파등의 자극성 냄새등으로 종업원들도 초고추장을 제조하는데 어려움이 있고, 더우기 가정 주부들은 이를 기피하고 있는 실정이고, 또한 초고추장에는 야자유, 팜유, 옥배유, 대두유, 참기름, 들기름 등의 식용유를 함께 혼합할 수가 없어 식용유를 별도로 준비해야 하는 불편한 점이 있었다.In particular, vinegar and irritating odors and irritating odors such as garlic, red pepper paste, onion, etc., employees also have difficulty in preparing super red pepper paste. Cooking oil, sesame oil, perilla oil, etc. can not be mixed together, there was an inconvenience to prepare the cooking oil separately.

왜냐하면, 식용유와 초고추장을 함께 혼합하면 혼합이 안되고, 식용유와 초고추장이 분리되어 식용유는 위로 뜨게되어 산패등으로 인해 보존성이 없기 때문이다.Because, when mixing the cooking oil and the ultra pepper paste together, the mixing is not possible, the cooking oil and the super pepper paste is separated and the cooking oil is floated up because of preservation due to rancidity.

이러한 문제점으로 인해 초고추장은 영업상 전문음식점에서는 제조하고 있으나 실제로 가정이나 야유회, 등산, 낚시등에서는 거의 이용되지 못하고 있는 실정이다.Due to these problems, the red pepper paste is manufactured in a commercial restaurant, but is rarely used in homes, outings, mountain climbing, and fishing.

본 발명에서는 이러한 결점을 해소하고자 한 것으로, 식용유와 마늘, 양파를 교반하면서 반응시켜 양파와 마늘을 완전히 익히고, 그후 냉각수로 냉각시켜 완전 발효된 고추장, 덱스트린(corn syrup)과 포도당, 유당 및 설탕중에서 선택된 두개의 당류와 아라비아검, 유화제, 식염, 카제인나트륨등과 혼합하여 살균시킨 다음 식초를 혼합하여 100-300kg/cm2의 압력조건하에서 유화 균질시킨후 분무건조 또는 드럼건조시켜 분말화 하므로써 분말 초고추장이 제조되는 것으로, 유화제를 사용하여 유화균질시켜 지방구가 수용성 단백질과 탄수화물 및 유화제로 인하여 피막으로 쌓여져 분무건조 또는 드럼건조후에도 공기와의 접촉을 피해 산패 및 분리현상이 전혀 없어 보존성이 좋은 인스탄트 식품을 제공할 수 있는 것이며, 이러한 분말 초고추장에 물만 섞으면 즉석 초고추장을 만들수가 있어 장소에 구애 받음이 없이 초고추장을 간편하게 제조할 수 있기 때문에 가정이나, 등산, 낚시, 야유회등에서 식음할 수 있게 간편하게 휴대할 수가 있고, 더우기 전문음식점등에서도 간편하게 초고추장을 제조할 수가 있으므로 준비시간을 크게 단축하여 경제적으로 영업을 할 수 있는 잇점이 있는 것이다.In the present invention, to solve this drawback, cooking oil, garlic, onions while stirring to fully cook the onions and garlic, and then cooled with cooling water in fully fermented kochujang, dextrin (corn syrup) and glucose, lactose and sugar Sterilized by mixing with two selected sugars and gum arabic, emulsifier, salt, casein sodium, etc., and then mixed with vinegar, emulsified and homogenized under pressure condition of 100-300kg / cm 2 and powdered by spray drying or drum drying. It is prepared, emulsifying and homogenizing using emulsifier, fat spheres are accumulated in the film due to water-soluble protein, carbohydrate and emulsifier, avoiding contact with air even after spray drying or drum drying. If only water is mixed into these powdered red pepper paste You can make instant red pepper paste easily, so you can easily make a red pepper paste without regard to the place, so you can easily carry it at home, hiking, fishing, picnic, etc. Therefore, the preparation time can be greatly shortened and the business can be operated economically.

본 발명의 다른 방법으로는 초고추장에 와사비를 혼합한 상태의 분말 초고추장을 제조하여 식음자의 취향에 맞는 초고추장을 선택하도록 한다.Another method of the present invention is to prepare a powdered red pepper paste in a state in which wasabi mixed with ultra red pepper paste to select the ultra red pepper paste that suits the taste of the drinker.

이하 본 발명을 상세히 설명하면 다음과 같다.Hereinafter, the present invention will be described in detail.

마늘, 양파를 정선하여 껍질을 완전히 벗긴후 식용유와 교반기가 달린 탱크에서 혼합교반하면서 90-110℃로 1-3시간 반응시켜 양파와 마늘을 완전히 익힌다.Peel and peel garlic and onion carefully. Mix and stir in a tank with cooking oil and stirrer to thoroughly cook onion and garlic for 1-3 hours at 90-110 ℃.

그후 상기 혼합액을 냉각수로 온도 60-80℃가 될때까지 냉각시킨 다음 완전발효된 고추장, 덱스트린, 포도당, 유당 및 설탕중에서 선택된 2개의 당류와 아라비아검, 유화제, 식염, 카제인 나트륨등을 상기 혼합액에 첨가한후 30-40분간 살균시킨다.The mixture is then cooled with cooling water until it reaches a temperature of 60-80 ° C., and then two sugars selected from fully fermented kochujang, dextrin, glucose, lactose and sugar, and gum arabic, emulsifier, salt and casein sodium are added to the mixture. After sterilization for 30-40 minutes.

살균이 완료되면 식초를 혼합하여 상기 온도로 유지시키면서 혼합된 액을 100-300kg/cm2의 압력조건하에서 유화 균질시킨 다음 분무건조 또는 드럼건조시켜 분말 초고추장을 제조한다.When the sterilization is completed, the mixture is maintained at the temperature while mixing the vinegar to emulsify the mixed solution under a pressure condition of 100-300kg / cm 2 and then spray-dried or drum-dried to prepare a powder ultra pepper.

이때, 주원료인 고추장은 전체 혼합물에 대해 약 20-60중량%가 함유되도록 하고, 식초는 5-15중량%, 카제인나트륨은 1-3중량%, 덱스트린과 포도당, 유당 및 설탕중에서 선택된 2개의 당은 20-60중량% 유화제는 0.1-3중량%, 식용유 2-20중량%, 양파, 마늘, 소금, 아라비아검등은 0.1-3중량%를 혼합한다.At this time, the main raw kochujang contains about 20-60% by weight of the total mixture, 5-15% by weight of vinegar, 1-3% by weight of sodium casein, two sugars selected from dextrin and glucose, lactose and sugar Silver 20-60% by weight emulsifier is mixed 0.1-3% by weight, cooking oil 2-20% by weight, onion, garlic, salt, gum arabic 0.1-3% by weight.

상기 식용유의 종류는 야자유, 팜유, 옥배유, 대두유, 참기름, 들기름을 사용한다. 상기 유화제는 모노글리세라이드와 솔비탄 지방산에스텔을 선택하여 사용한다. 이와 같이 제조된 분말 초고추장에 물을 적당하게 혼합하여 잘저으면 초고추장이 된다.Types of the edible oil is palm oil, palm oil, jade oil, soybean oil, sesame oil, perilla oil. The emulsifier is used to select monoglycerides and sorbitan fatty acid esters. When the water is properly mixed with the powdered red pepper paste prepared as described above, it becomes an ultra red pepper paste.

본 발명의 또다른 방법은 식음자의 취향에 맞도록 와사비를 혼합하여 분말 초고추장을 제조할 수도 있다.Another method of the present invention may be prepared by mixing wasabi to match the taste of the drinker to prepare a powder ultra pepper.

즉, 상술한 분말초고추장 제조방법과 동일한 방법으로 제조하되 와사비 0.1-3중량%를 상기 식초와 같이 혼합하여 유화 균질시킨 다음 건조시켜 와사비가 함유된 분말 초고추장을 제조할 수도 있는 것이다.That is, the same method as the powdered red pepper paste manufacturing method described above may be prepared in the same manner as the above-mentioned wasabi 0.1-3% by weight, mixed with vinegar, emulsified and homogenized, and then dried to prepare the powdered red pepper paste containing wasabi.

이하에서는 본 발명의 실시예를 설명한다.Hereinafter, embodiments of the present invention will be described.

[실시예 1]Example 1

교반기가 달린 탱크에 참기름 100g을 넣고 마늘 70g, 양파 50g을 정선하여 껍질을 완전히 벗긴후 상기 참기름과 같이 혼합교반하면서 온도를 110℃로 유지시켜 2시간 반응시킨 다음 냉각수로서 온도를 65℃로 유지시키고, 그후 잘 발효시킨 고추장 600g, 식염 2g, 모노글리세라이드 2g, 아라비아검 2g, 카제인나트륨 20g, 덱스트린과 설탕을 각각 250g씩을 함께 혼합하여 65에서 40분간 살균시킨 다음 식초 200g을 넣고 고압균질기로 250kg/cm2의 압력으로 유화균질시키며, 균질화된 액은 170℃가 유지되는 분무건조기 또는 150℃가 유지되는 드럼 건조기로 건조하여 분말 초고추장 800g을 얻었다.Put 100g of sesame oil in a tank with stirrer, select 70g of garlic and 50g of onion, and remove the skin completely. After stirring and mixing with sesame oil, keep the temperature at 110 ℃ and react for 2 hours.Then, keep the temperature at 65 ℃ as cooling water. Then, fermented red pepper paste 600g, salt 2g, monoglyceride 2g, gum arabic 2g, casein sodium 20g, dextrin and sugar were mixed together and 250g each for 65 to 40 minutes, 200g of vinegar and 250kg / high pressure homogenizer. Emulsified and homogenized at a pressure of cm 2 , the homogenized liquid was dried in a spray dryer maintained at 170 ℃ or a drum dryer maintained at 150 ℃ to obtain 800 g of powdered red pepper paste.

[실시예 2]Example 2

실시예 1과 같이 하며, 식초 200g을 넣을시 와사비 80g을 함께 넣어 건조시켜서 와사비가 혼합된 분말 초고추장 820g을 얻었다.As in Example 1, when 200g of vinegar was added, 80g of wasabi was dried together to obtain 820g of powdered red pepper paste mixed with wasabi.

Claims (2)

식용유 2-20중량%에 마늘과 양파 각각 0.1-3중량%를 함께 넣어 90-110℃에서 1-3시간 반응시켜 마늘과 양파를 완전히 익힌 다음 냉각수로 60-80℃의 온도로 유지되게 하고, 그후 덱스트린 및 유당, 포도당, 설탕중에서 선택된 2개의 당 20-60중량%와 잘 발효시킨 고추장 20-60중량%, 카제인나트륨 1-3중량%, 식염 0.1-3중량%, 유화제 0.1-3중량%, 아라비아검 0.1-3중량%를 혼합하여 60-80℃의 온도를 유지하면서 30-40분간 살균시킨 다음 식초 5-15중량%를 혼합하여 60-80의 온도와 100-300kg/cm2의 압력조건하에서 유화 균질시킨후의 혼합반응물을 150-200℃의 온도가 유지되는 분무건조기나 100℃-150℃가 유지되는 드럼 건조기에서 건조시 분말 초고추장을 제조함을 특징으로 하는 분말 초고추장의 제조방법.Add 0.1-3% by weight of garlic and onion together with 2-20% by weight of cooking oil and react for 1-3 hours at 90-110 ℃ to fully cook garlic and onion, and then keep the temperature at 60-80 ℃ with cooling water. 20-60% by weight of two sugars selected from dextrin and lactose, glucose and sugar, 20-60% by weight of well-fermented kochujang, 1-3% by weight of sodium casein, 0.1-3% by weight of salt, 0.1-3% by weight of emulsifier , 0.1-3% by weight of gum arabic sterilized for 30-40 minutes while maintaining a temperature of 60-80 ℃ and then mixed with 5-15% by weight of vinegar, pressure of 60-80 and pressure of 100-300kg / cm 2 A method for producing powdered red pepper paste, characterized in that when the mixed reaction product after emulsion homogenization under conditions is dried in a spray dryer maintained at a temperature of 150-200 ° C. or a drum dryer maintained at 100 ° C.-150 ° C. 제1항에 있어서, 상기 식초의 혼합시 와사비 0.1-3중량%를 동시에 혼합건조하여 와사비가 혼합된 분말 초고추장을 제조함을 특징으로 하는 분말 초고추장의 제조방법.The method according to claim 1, wherein when mixing the vinegar and mixing 0.1-3% by weight of wasabi at the same time to prepare a powdered red pepper paste mixed with wasabi.
KR1019890004382A 1989-04-03 1989-04-03 Process for making powdered fermented soybean paste containing of vinegar KR910006927B1 (en)

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