WO2015037840A1

WO2015037840A1 - Red pepper paste using fresh red pepper and red pepper powder, and preparation method therefor

Info

Publication number: WO2015037840A1
Application number: PCT/KR2014/007922
Authority: WO
Inventors: 윤석탁
Original assignee: 주식회사 이조식품
Priority date: 2013-09-13
Filing date: 2014-08-26
Publication date: 2015-03-19
Also published as: KR101407892B1

Abstract

The present invention relates to red pepper paste using fresh red pepper and red pepper powder, and a preparation method therefor and, more specifically, to red pepper paste using fresh red pepper and red pepper powder, and a preparation method therefor comprising: a first step of water-washing rice, soaking the rice in water, steaming the rice in a steamer, thereafter cooling the steamed rice and then fermenting, in a fermenting room, a mixture in which 28 to 29 parts by weight of the steamed rice and 0.25 to 1.0 parts by weight of koji are mixed; a second step of crushing the fresh red pepper (including seeds) by a crusher, adding refined salt, heating and sterilizing the fresh red pepper with added refined salt, then mixing the fresh red pepper with a first mixture and preparing a second mixture; a third step of aging the third mixture, mixed by adding an appropriate amount of refined salt and purified water to the second mixture, in an aging tank for 100 to 120 days, thereafter transferring the third mixture to a stirrer, then preparing a fourth mixture mixed by adding red pepper powder and starch syrup to the third mixture; and a fourth step of heating and sterilizing the fourth mixture within the stirrer, cooling the fourth mixture, thereafter adding and mixing spirits and Japanese apricot extract with the fourth mixture.

Description

Gochujang using raw red pepper and red pepper powder and its manufacturing method

The present invention relates to red pepper (red raw pepper) and red pepper paste using the red pepper powder and a method for manufacturing the same. Raw red pepper prevents discoloration and discoloration during the drying process, and prevents loss of nutrients such as spicy taste and vitamins, Kochujang prepared by mixing red pepper and dried red pepper powder in proper amount to maintain bright red color, improve color and flavor, and use red pepper seeds to grind red pepper seeds to improve taste and nutrients. It is about.

Conventional methods for preparing red pepper paste have been improved methods using koji (the soup) and traditional methods using meju.

As a specific example, the Kochujang manufacturing process washes starch raw materials such as wheat, glutinous rice, or non-glutinous rice, washes them with water, adds water, and gelatinizes them. And fermented for about 2 months under appropriate conditions by adding red pepper powder, starch syrup, sorbic acid as a preservative, and MSG. In this case, it was commercialized by sterilization and packaging separately. (Domestic Patent Publication No.:95-008918, Publication Date: 1996.08.09)

In addition, in the case of manufacturing traditional red pepper paste, using meju instead of koji, seasoned with dried pepper syrup, soy sauce and the like, and aged for about 6 months to produce a product.

On the other hand, as a conventional method for producing red pepper paste, in the red pepper paste manufacturing process using raw red pepper, after mixing the raw red vinegar paste and dry rice powder using raw red vinegar paste instead of the red pepper powder used in the conventional red pepper paste manufacturing. Increase. There has been disclosed a method for preparing red pepper paste using fresh red pepper which is luxury and ripened by adding meju or national koji. (Patent Document 1) However, the kochujang prepared by the above production method has a drawback as described later.

[Preceding technical literature]

[Patent Documents]

(Patent Document 1) There has been disclosed a method for producing gochujang using raw red pepper. Domestic patent publication (Date: August 09, 1995, Publication No .: 95-008918) shows the method of manufacturing red pepper paste using raw red pepper, but in the method of manufacturing red pepper paste using red pepper, instead of red pepper powder The red pepper is used. In fact, it is difficult to select and harvest only ripe ripe red pepper at the right time, and sometimes, when the unripe red pepper is mixed with excessive red pepper, it gets green in the red pepper paste, which reduces the flavor of the red pepper paste. In addition, after the red pepper paste is matured, the color of the red pepper paste becomes reddish red due to the unripe red pepper, and there is a drawback in the quality deterioration. There is a risk of exceeding it.In case of making and using Cozy, there is a risk of producing excessive Kochujang product, In order to maintain the equilibrium of the entire moisture content, the final moisture content of Cozy should be lowered in the Imperial Room according to the moisture content of raw red pepper in the process of empire, and if the moisture content is excessive during product processing (Laturation, etc.) There is a problem that the manufacturing process is very cumbersome and complicated, such as having to be air-dried while stirring with a mixer in the cooling process after the increase.

In the present invention, it is very difficult to select and harvest only ripe red peppers in a timely manner when harvesting raw red peppers. In the case of preparing uncooked red pepper paste mixed with unripe raw red peppers, in red pepper paste, It is a cumbersome and difficult process because it lowers the flavor of gochujang and also exceeds the standard moisture content of gochujang due to excessive moisture content of raw red pepper. There was a need to improve the back.

In the present invention, in order to solve the drawbacks and problems described above, by mixing red pepper (water content (80% to 83%)) and dried red pepper powder (water content of 11% to 12.5%) in a ratio of about 4: 1 Even if a small amount of unripe red pepper is mixed in the fresh red peppers, the green smell is hardly produced in the prepared red pepper paste, and the color of the red pepper is brighter red than the red pepper paste made only with dried red pepper powder. It was found by several experiments.

Red pepper powder is produced through washing, sorting, cutting, drying, and grinding processes of raw red pepper, and about 25% of dried red peppers are selected as red pepper seeds in the grinding process. In fact, when manufacturing red pepper powder, the amount of red pepper powder is called. Although 5% to 8% of red pepper seeds produce red pepper powder together with red pepper skin, the red pepper seeds produce about 15% to 17% of the total amount of dried red pepper, and are currently used in some red pepper seeds oil or red pepper powder. Although it is added, most peppers have an irritating taste, which makes it impossible to use them as feed.

Therefore, when red pepper seeds are added excessively to red pepper paste using red pepper, the bitter taste becomes less and the inherent taste of red pepper paste becomes less. Also, the color of the prepared red pepper paste becomes discolored to red near yellow, resulting in poor color appearance. There is a problem of this deterioration.

Therefore, in the present invention, the raw red pepper was ground with seeds, and dried red pepper powder was mixed in a weight ratio of 4: 1, and then mixed with an appropriate amount of starch syrup, thereby controlling the bitter taste of red pepper seeds.

In addition, in the present invention, in order to give a sour taste and delay the rot due to excessive fermentation, alcohol and 95% of alcohol concentration and plum extract were added appropriately.

The present invention fermented a primary mixture of cooked rice and koji fermented in an imperial chamber, and then crushed red pepper with seeds by adding an appropriate amount of refined salt, followed by heating and sterilizing the mixture in the primary mixture and the mixer. After mixing, when aged in a aging tank, purified salt and purified water are added and transferred to the stirrer, and then stirred by adding red pepper powder in the stirring process. By using this simple, ground red pepper with seeds, it is possible to use nutrients such as fiber, protein, unsaturated fat, and ash contained in red pepper seeds, and by using both red pepper and seeds, Regardless of the season or harvest season, it can be processed and mixed with red pepper powder to produce red pepper paste. It is economical because it can use the whole fresh red pepper without the need to select and pick out the rotten dried or rotten, economically, it can contribute to the increase of farm household income, and also the process of cutting and drying the raw red pepper is omitted. The red pepper is a very useful invention in the agricultural and food industry because it has the effect of preventing the deterioration factors such as off-flavor, already, discoloration due to poor drying in red pepper. In addition, the raw red pepper was ground with seeds and refined salt, and then heated and sterilized, without mixing with the primary mixture of steamed rice and koji, the primary mixture was fermented, and then in a mixer. By mixing with the primary mixture to prepare a secondary mixture, red pepper red pepper (including seeds) prevents the color redness from turning reddish red, and red pepper paste by removing mold or other microorganisms remaining in the red pepper (including seeds) After manufacture, it has an effect which can prevent alteration.

1 is a manufacturing process diagram of a method of manufacturing red pepper paste using conventional red pepper

Figure 2 is a manufacturing process diagram of red pepper paste using the present inventors red pepper and red pepper powder.

The present invention is soaked in rice or glutinous rice in water and soaked for 4 to 5 hours, and then steamed for 30 minutes to 35 minutes in steam in a steamer, and then cooled at room temperature for 3 to 5 hours, followed by 28 to 29 weight parts of steamed rice A first step of transferring the primary mixture, the mixture of which is 0.25 parts by weight to 0.3 parts by weight of the part and the nose, to the imperial chamber and fermented at 36 ° C. to 40 ° C. for 40 to 48 hours; After washing the red pepper, remove the inedible part such as the faucet, and grind it uniformly to the particle size of 35-45 mesh with a milling machine with red pepper seeds, and then add the refined salt to 4.5 parts by weight of the red pepper (seed). And 25 to 30 minutes at 75 ° C. to 80 ° C. for sterilization, followed by mixing with the fermented primary mixture to prepare a secondary mixture; The secondary mixture was transferred to a maturation tank, and 3.5 parts by weight of refined salt and 35 parts by weight to 40 parts by weight of purified water were added to the mixture, followed by aging in a aging tank for 100 to 120 days, and then the third mixture was transferred to a stirrer. And then adding 11 parts by weight to 12 parts by weight of red pepper powder and 8.5 parts by weight to 8.9 parts by weight of starch syrup to the tertiary mixture to prepare a homogeneously mixed quaternary mixture; The quaternary mixture was heated and sterilized for 30 minutes at 75 ° C. to 80 ° C. in a stirrer, and then cooled to 45 ° C. to 50 ° C., followed by 3.3 parts by weight of alcohol (95% alcohol concentration) and 0.5 parts by weight of plum extract. After adding and mixing 1.0 parts by weight, the present invention relates to a red pepper paste and red pepper paste using a red pepper powder, comprising the fourth step of packaging, and a method of manufacturing the same.

Hereinafter, an embodiment according to the present invention will be described.

2 is a manufacturing process diagram of red pepper paste using red pepper seeds and red pepper powder according to the present invention. The present invention is soaked in rice or glutinous rice in water and soaked for 4 to 5 hours, and then steamed in a steamer for 30 minutes to 35 minutes, and then 28 to 29 parts by weight of steamed rice cooled at room temperature for 3 to 5 hours. A first step of transferring the primary mixture, in which 0.25 parts by weight to 0.3 parts by weight of the paper is uniformly mixed in the mixer, to a empire chamber and fermented at 36 ° C. to 40 ° C. for 40 to 48 hours; At this time, the rice is steamed in a steamer for 30 to 35 minutes. If the steaming time is shorter, less water is absorbed in the steamed rice. On the contrary, when the rice is increased for more than 30 to 35 minutes, the steamed rice is increased. Dozens of experiments have shown that excess moisture is absorbed, resulting in longer mixing time with koji and delayed fermentation.

Therefore, the steaming time of the rice is most preferably 30 to 35 minutes.

In addition, when the rice is mixed and then mixed with koji without cooling for 3 to 4 hours, some of the yeast strains of koji may be killed and fermentation may be delayed. It is preferable to mix with koji.

Subsequently, after washing the fresh red pepper, 40 parts by weight of refined salt was added to 40 parts by weight of a grain size of 35 to 45 mesh with a milling machine with red pepper seeds. Adding a portion and heating the mixture at 75 ° C. to 80 ° C. for 25 to 30 minutes. A second step of mixing the sterilized mixture with the primary mixture in a mixer to prepare a secondary mixture; When the red pepper (including seeds) is crushed to less than 35 to 45 mesh, red pepper seeds have less bitter taste, but they have a disadvantage in that the texture of the red pepper paste is felt, resulting in a decrease in texture, and conversely, red pepper (including seeds) When crushed to more than 35 to 45 mesh, dozens of experiments have been found that the bitter taste from the red pepper seeds, so the texture is also reduced.

Therefore, in the present invention, after grinding the red pepper (including seeds) to a particle size of 35 to 45 mesh with a milling machine, it is characterized by hiding by adjusting the bitter taste with syrup.

In addition, the addition of 4 parts by weight to 4.5 parts by weight of refined salt by grinding green red pepper (including seeds) is used to aid sterilization and at the same time to prevent overfermentation of red red pepper (including seeds), at 75 ° C. to 80 ° C. Heat and sterilization, because the nutrients, such as vitamins contained in raw red pepper (including seeds) are mostly destroyed at a temperature of 80 ℃ or more, in the present invention, heating red pepper (including seeds) to 75 ℃ to 80 ℃ It is characterized by sterilization. Subsequently, the secondary mixture was transferred to a aging tank, and then, after mixing 3.5 parts by weight of purified salt and 35 parts by weight to 40 parts by weight of purified water, the mixed mixture was aged in a aging tank for 100 to 120 days and then transferred to a stirrer. Next, a third step of preparing a fourth mixture of uniformly mixed in a stirrer by adding 11 parts by weight to 12 parts by weight of red pepper powder and 8.5 parts by weight to 8.9 parts by weight of starch syrup to the aged mixture; In the process of, 11 parts by weight to 12 parts by weight of the red pepper powder is added to the tertiary mixture, the ground red pepper (including seeds) in the second step, and dried red pepper powder, cooked rice and koji mixed When mixing the primary mixture at once, the raw red pepper (including seeds) is ground in liquid form and dried red pepper powder is in solid form, so it is not uniformly mixed, so that some dried red pepper powder is agglomerated, resulting in partial fermentation or over fermentation. In the present invention, the dry pepper powder is added in a stirrer, and the starch syrup is added in the third step to add sweetness to the red pepper paste and at the same time to hide the bitter taste from the red pepper. will be.

Subsequently, the quaternary mixture was heated and sterilized at 75 ° C. to 80 ° C. for 30 minutes in a stirrer, and then cooled to 45 ° C. to 50 ° C., followed by 3.3 parts by weight of alcohol (95% alcohol concentration) and 0.5% by weight of plum extract. The present invention is completed through a fourth step of mixing and packing parts by weight to 1.0 parts by weight, wherein the fourth mixture is heated and sterilized at 75 ° C. to 80 ° C. as described above. It is intended to prevent the destruction of nutrients such as vitamins contained in, and, after heating and sterilization, cooling to 45 ° C. to 50 ° C., and then pouring alcohol (95% alcohol concentration) and plum extract at a temperature of 45 ° C. to 50 ° C. or higher. When added in the alcohol is to prevent the volatilization of the active ingredient of the alcohol and plum extract.

In addition, in the second step, when the tertiary mixture is aged and fermented in the aging tank for 100 to 120 days, the gas is generated so that the gas can be discharged and the lid of the aging tank can be vented to provide oxygen. It is preferable to use the provided one.

Claims

In the manufacture of red pepper paste using red pepper,

Wash the rice, soak it in water and soak for 4-5 hours, steam for 30 to 35 minutes in steamer, cool for 3 to 5 hours at room temperature, and then 28 to 29 weight parts of steamed rice and koji A first step of transferring the primary mixture of 0.25 parts by weight to 0.3 parts by weight uniformly in a mixer to a fermentation at 36 ° C. to 40 ° C. for 40 to 48 hours;

After washing raw red pepper, remove the irreversible part such as a stalk, and add 4 parts by weight to 4.5 parts by weight of refined salt to 40 parts by weight of fresh red pepper (including seeds) ground with red pepper seeds. Heating and sterilizing for 30 minutes to mix with the first mixture to prepare a second mixture;

The secondary mixture was transferred to a maturation tank, and 3.5 parts by weight of refined salt and 35 parts by weight to 40 parts by weight of purified water were added to the mixture, followed by aging in a aging tank for 100 to 120 days, and then the third mixture was transferred to a stirrer. Next, a third step of preparing a fourth mixture by mixing the red pepper powder and starch syrup;

The fourth mixture was heated and sterilized for 30 minutes at 75 ° C. to 80 ° C. in a stirrer, and then cooled to 45 ° C. to 50 ° C., followed by mixing with alcohol of 95% alcohol and plum extract, followed by packing. Gochujang using red pepper and red pepper powder, comprising four steps.
The method according to claim 1,

In the second step of grinding the fresh red pepper with red pepper seeds, the red red pepper is ground with red pepper seeds to a particle size of 35 to 45 mesh using a milling machine, and the red pepper powder is added to the tertiary mixture by adding purified salt and purified water to the secondary mixture. Gochujang using red pepper and red pepper powder, characterized in that by adding to 12 parts by weight and 8.5 parts by weight to 8.9 parts by weight of starch syrup.
The method according to claim 1,

Red pepper and red pepper powder using red pepper and red pepper powder, characterized in that by mixing by adding 3.3 parts by weight of alcohol (95% alcohol concentration) and 0.5 parts by weight to 1.0 parts by weight of plum extract.
In the production method of red pepper paste using red pepper and red pepper powder,

Wash the rice, soak it in water and soak it for 4 ~ 5 hours, and then steam it in steamer for 30 ~ 35 minutes, cool it for 3 ~ 5 hours at room temperature, and then add 28 ~ 29 weight parts of steamed rice and Cozy A first step of transferring the primary mixture of 0.25 parts by weight to 0.3 parts by weight uniformly in a mixer to a fermentation at 36 ° C to 40 ° C for 40 to 48 hours;

After washing fresh red pepper, remove only the irreversible part such as a stalk, and after grinding with red pepper seeds, grind it with a crusher, and add 4 parts by weight to 4.5 parts by weight of refined salt to 40 parts by weight of fresh red pepper (including seeds), and then reduce the temperature to 75 to 80 ° C. Heating and sterilizing for 30 minutes to mix with the primary mixture to prepare a secondary mixture;

The secondary mixture was transferred to a aging tank, and 3.5 parts by weight of refined salt and 35 parts by weight to 40 parts by weight of purified water were added to the mixture, and the mixture was aged in a aging tank for 100 to 120 days, and then the third mixture was transferred to a stirrer. Then, a third step of preparing a fourth mixture by adding red pepper powder and starch syrup;

The fourth mixture was heated and sterilized at 75 ° C. to 80 ° C. for 30 minutes in a stirrer, and then cooled to 45 ° C. to 50 ° C., followed by the addition of alcohol and a plum extract of 95% alcohol, followed by mixing and packaging. Raw red pepper and red pepper powder manufacturing method using red pepper characterized in that it comprises a step.
The method according to claim 4,

In the second step of grinding the raw red pepper with red pepper seeds, the red red pepper is ground with red pepper seeds and crushed to a particle size of 35 to 45 mesh with a crusher, and dried in a tertiary mixture mixed by adding purified salt and purified water to the secondary mixture. 11 to 12 parts by weight of red pepper powder and 8.5 parts by weight to 8.9 parts by weight of starch syrup, characterized in that the mixture of red pepper and red pepper powder using red pepper paste.
The method according to claim 4,

Method of producing red pepper and red pepper paste using the red pepper and red pepper powder, characterized in that by mixing the alcohol concentration of 95% alcohol and 0.5 parts by weight to 1.0 parts by weight of plum extract.