KR970025429A

KR970025429A - Garlic pepper paste and its manufacturing method

Info

Publication number: KR970025429A
Application number: KR1019950042921A
Authority: KR
Inventors: 박숙자
Original assignee: 박숙자
Priority date: 1995-11-22
Filing date: 1995-11-22
Publication date: 1997-06-24

Abstract

본 발명은 마늘을 주성분으로 하는 고추장 및 그 제조방법에 관한 것으로, 본 발명의 고추장은 20-28중량%의 마늘과, 12∼20중량%의 찹쌀분말과, 9∼17중량%의 고추분말과 14∼22중량%의 조청과, 4∼12중량%의 메주분말과, 1~7중량%의 간장과, 1.7∼0.5중량%의 식염과, 14∼22중량%의 정수로 조성되며, 마늘에 물을 넣어 120℃로 5시간 정도 끓여 마늘즙을 만들어 밀봉한 다음 10~l8℃로 72시간 동안 보관하고, 찹쌀을 물에 4시간 동안 불린다음 찹쌀분말을 만들어 3시간 동안 80℃로 끓여 찹쌀풀을 만들고, 콩을 5시간 동안 물에 불린다음 100℃로 3시간 동안 쪄서 10~l8℃로 한달동안 자연 발효 및 건조시킨 다음 분쇄하여 메주분말로 하고, 상기 마늘즙과, 찹쌀풀과, 메주분말의 혼합물에 고추분말을 넣어 저은 다음 24시간 동안 두었다가 조청, 간장 및 소금을 넣어 10∼18℃에서 5∼10일간 보관하여 마늘고추장이 제조되는 것으로, 마늘 특유의 냄새를 완전히 제거한 반면 영양소는 그대로 유지되는 마늘고추장을 즐길 수 있게 한 것이다.The present invention relates to a red pepper paste containing garlic as a main component and a method for manufacturing the same, the red pepper paste of the present invention comprises 20 to 28% by weight garlic, 12 to 20% by weight glutinous rice powder, 9 to 17% by weight red pepper powder and It is composed of 14 to 22% by weight of syrup, 4 to 12% by weight of meju powder, 1 to 7% by weight of soy sauce, 1.7 to 0.5% by weight of salt, and 14 to 22% by weight of water. Boil water at 120 ℃ for 5 hours to make garlic juice, seal it, store it at 10 ~ l8 ℃ for 72 hours, make glutinous rice in water for 4 hours, make glutinous rice powder, and boil at 80 ℃ for 3 hours to make glutinous rice paste. Make soybeans, soaked in water for 5 hours and steamed at 100 ° C. for 3 hours, then fermented and dried for one month at 10 to 8 ° C. for 1 month, and then pulverized into meju powder. The garlic juice, glutinous rice paste and meju powder Add red pepper powder to the mixture and stir for 24 hours, then add syrup, soy sauce and salt at 10 ~ 18 ℃. Garlic, red pepper paste is being prepared 5-10 days storage, whereas the garlic odor completely remove nutrients will be able to enjoy a garlic pepper paste is intact.

Description

Garlic pepper paste and its manufacturing method

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음As this is a public information case, the full text was not included.

Claims

12 to 20% by weight of glutinous rice powder, 9 to 17% by weight of red pepper powder, 14 to 22% by weight of brown rice, 4 to 12% by weight of meju powder, 1 to 7% by weight of 20 to 28% by weight of garlic Garlic red pepper paste made from% soy sauce, 0.1 to 0.5% by weight of salt, and 14 to 22% by weight of water.

The garlic pepper paste according to claim 1, wherein the garlic composition is 22 to 24% by weight.

Add water to garlic and boil at 120 ℃ for 5 hours to make garlic juice, seal and store for 72 hours at 10 ~ 18 ℃, make glutinous rice in water for 4 hours, make glutinous rice powder and boil at 80 ℃ for 3 hours. Make glutinous rice paste, soybeans soaked in water for 5 hours, steamed at 100 ℃ for 3 hours, fermented and dried at 10-18 ℃ for 1 month, and then pulverized to make meju powder.The garlic juice, glutinous grass, meju Put pepper powder in a mixture of powder, stir and leave for 24 hours, and then add the crude syrup, soy sauce and salt and keep the garlic pepper paste for 5-10 days at 10-18 ℃.

The method of claim 3, wherein the garlic composition is 22 to 24% by weight.

The method of claim 3, wherein the garlic juice and meju powder is maintained at 10 ℃ to 18 ℃.

The method according to claim 5, wherein the garlic juice and meju powder are maintained at 13 ° C to 15 ° C.

※ Note: The disclosure is based on the initial application.