KR101241975B1 - Methods for manufacturing hot pepper paste using graph - Google Patents
Methods for manufacturing hot pepper paste using graph Download PDFInfo
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- KR101241975B1 KR101241975B1 KR1020100105840A KR20100105840A KR101241975B1 KR 101241975 B1 KR101241975 B1 KR 101241975B1 KR 1020100105840 A KR1020100105840 A KR 1020100105840A KR 20100105840 A KR20100105840 A KR 20100105840A KR 101241975 B1 KR101241975 B1 KR 101241975B1
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- grape
- pepper paste
- red pepper
- grape juice
- grapes
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- 238000000034 method Methods 0.000 title claims description 9
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- 240000008574 Capsicum frutescens Species 0.000 title 1
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 43
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 43
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- 239000001728 capsicum frutescens Substances 0.000 claims abstract description 42
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- 239000006002 Pepper Substances 0.000 claims abstract description 11
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- YKPUWZUDDOIDPM-SOFGYWHQSA-N capsaicin Chemical compound COC1=CC(CNC(=O)CCCC\C=C\C(C)C)=CC=C1O YKPUWZUDDOIDPM-SOFGYWHQSA-N 0.000 abstract description 4
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
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- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
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Abstract
본 발명은 포도즙을 제조한 다음 포도즙의 주석산 성분으로 인해 생성되는 침전물을 제거하고 이를 이용하여 고추장을 제조하는 포도고추장 제조방법에 관한 것이다.
본 발명에 따르면 포도의 주석산 성분으로 인해 풍미가 떨어지는 문제점을 해결하여, 초고추장용이나 무침용 고추장으로 맛이 훌륭하고, 포도의 풍미가 가미되어 있어 외국인 또는 어린이들에게 선호도가 높으며, 변질 및 곰팡이의 생성이 없고, 포도의 안토시안 성분과 고추의 캡사이신 성분이 잘 어우러져 건강식으로 훌륭한 포도고추장을 제조할 수 있다.The present invention relates to a grape pepper paste manufacturing method for preparing grape juice and then using the same to remove the precipitate produced by the tartaric acid component of the grape juice.
According to the present invention to solve the problem of falling flavor due to the tartaric acid component of grapes, the taste is excellent with super pepper paste or unripe red pepper paste, the flavor of the grape is added, high preference for foreigners or children, the generation of deterioration and mold Without the anthocyanin component of grapes and capsaicin of red peppers, it is a good combination to produce a healthy grape pepper paste.
Description
본 발명은 포도고추장 제조방법에 관한 것으로, 구체적으로 포도즙을 제조한 다음 포도즙의 주석산 성분으로 인해 생성되는 침전물을 제거하고 이를 이용하여 고추장을 제조하는 포도고추장 제조방법에 관한 것이다.The present invention relates to a method for preparing grape red pepper paste, and specifically, to preparing a grape juice, and to remove the precipitate produced by the tartaric acid component of the grape juice and relates to a method for producing red pepper paste using the red pepper paste.
고추장은 예로부터 각 가정에서 담가서 직접 먹거나 여러 가지 음식을 조리하는데 첨가하는 우리나라 고유의 전통기호식품이다.Gochujang is a traditional symbol food of Korea, which is traditionally added to soaked in each family and eaten or cooked.
일반적으로 고추장의 원료로는 탄수화물(곡분), 메주가루, 고춧가루, 소금, 엿기름 등을 사용하여 왔지만, 최근에는 풍미 등을 개선하기 위하여 여러 가지 재료를 첨가하는 등의 시도가 이루어지고 있다.Generally, carbohydrate (grain flour), meju powder, red pepper powder, salt, malt, etc. have been used as raw materials of red pepper paste, but in recent years, attempts have been made to add various materials to improve flavor.
고추장의 맛은 곡분이 엿기름에 의해 가수분해되어 생성된 당의 맛, 콩이 가수분해되어 생성된 구수한 맛, 고춧가루의 매운맛, 소금의 짠맛 등이 어우러져 나타나는데, 곡분의 종류, 발효균주, 발효조건, 발효기간 등에 따라 그 맛이 다르게 나타나며, 이 외에도 첨가하는 재료에 따라 맛이 달라지기도 한다.The taste of gochujang comes from the taste of sugar produced by hydrolysis of wheat flour with malt, sweet taste produced by hydrolysis of soybean, spicy taste of red pepper powder, salty salt, and so on. The taste is different depending on the period, etc. In addition, the taste may vary depending on the ingredients added.
전통 고추장은 맛이 좋고 영양성분도 뛰어나 일반적인 한국인들에게는 상당히 선호되는 기호식품이지만, 고추장의 특성상 어린이들 또는 외국인들에게는 특유의 메주가루 냄새 및 너무 매운맛 등이 불편하게 느껴질 수 있다.Traditional Kochujang is a favorite food for Koreans because it has good taste and nutritional ingredients. However, due to the nature of Kochujang, the peculiar smell of meju powder and too spicy may be uncomfortable for children or foreigners.
이에 이러한 문제를 해결하기 위한 여러 가지 방법이 개발되고 있는데, 이중 대한민국 등록특허 제10-0381543호에는 건조한 사과와 설탕에 조린 사과를 혼합하여 제조한 고추장의 제조방법이 개시되어 있어 사과의 맛과 질감을 살리고 소스 등의 기호식품으로도 사용할 수 있도록 하였고, 대한민국 등록특허 제10-0420295호에는 설탕 절임 매실, 매실 홍장아찌, 염장 참소엽, 매실 엑기스 등을 고추장과 혼합하여 제조한 매실 고추장의 제조방법이 개시되어 있어 고추장의 맛과 향미를 개선하려고 하였다.Therefore, various methods have been developed to solve such a problem. Among them, Korean Patent No. 10-0381543 discloses a method of preparing red pepper paste prepared by mixing dried apples and apples stewed with sugar, and the taste and texture of apples. It was made to be used as a favorite food such as sauce, and the Republic of Korea Patent No. 10-0420295 has a method of manufacturing plum kochujang prepared by mixing pickled plum, plum red pickle, salted red pine leaf, plum extract, etc. It has been disclosed to try to improve the taste and flavor of gochujang.
본 발명의 포도고추장 또한 이러한 고추장의 풍미를 개선하기 위한 것으로, 여기에 포도 고유의 향과 맛, 영양성분을 가미하고자 한 것이다.Grape red pepper paste of the present invention is also intended to improve the flavor of the red pepper paste, and to add the inherent flavor and taste, nutritional ingredients of grapes.
대한민국 등록특허 제10-0372776호에는 포도 특유의 맛과 향을 부가한 포도고추장의 제조방법이 개시되어 있으나, 이 제조방법에 따라 포도고추장을 제조하면 포도의 성분중 하나인 주석산 성분의 침전물이 발생하여 고추장을 섭취할 때 이물감을 느끼는 등 풍미가 떨어질 수 있다.
Republic of Korea Patent No. 10-0372776 discloses a method for producing grape red pepper paste added with the flavor and aroma unique to grapes, but when the grape red pepper paste is prepared according to this manufacturing method, precipitates of tartaric acid, which is one of the components of grapes, are generated. If you eat red pepper paste, you may experience a foreign body sensation.
이에 본 발명자들은 상기 종래기술들의 문제점들을 극복하기 위하여 예의 연구 노력한 결과, 포도즙을 저온 또는 상온에서 한달 이상 보관하여 주석산 성분이 침전되도록 하고, 여과하여 침전물을 제거한 다음 이를 찰밥, 메주가루, 고춧가루, 엿기름, 소금 등과 혼합하여 고추장을 제조할 경우, 맛과 각종 영양성분 함량이 뛰어난 포도고추장을 제조할 수 있음을 확인하고 본 발명을 완성하게 되었다.
Therefore, the present inventors have made diligent research efforts to overcome the problems of the prior art, the grape juice is stored at low temperature or room temperature for more than a month to precipitate the tartaric acid component, filtered to remove the sediment and then the waxy rice, meju powder, red pepper powder, malt When preparing red pepper paste by mixing with salt, etc., it was confirmed that the grape pepper paste with excellent taste and various nutrient content could be prepared and completed the present invention.
따라서 본 발명의 주된 목적은 포도 특유의 맛과 향, 영양성분을 부가하여, 풍미 및 영양성분 함량이 뛰어난 포도고추장의 제조방법을 제공하는데 있다.
Therefore, the main object of the present invention is to provide a method for producing grape red pepper paste having excellent flavor and nutritional content by adding the flavor, aroma, and nutrients unique to grapes.
본 발명의 한 양태에 따르면, 본 발명은 포도를 으깨어 끓인 다음 체에 걸러 포도즙을 제조하는 단계; 상기 포도즙을 2 내지 7℃에서 30일 이상 보관한 다음 체에 걸러 주석산 침전물이 제거된 포도즙을 제조하는 단계; 상기 주석산 침전물이 제거된 포도즙의 당도가 30 내지 60브릭스(brix)가 되도록 가열하여 고추장 제조용 포도즙을 제조하는 단계; 찰밥과 끓여 졸인 엿기름물, 상기 고추장 제조용 포도즙, 고춧가루 및 소금을 혼합하여 제1재료를 제조하는 단계; 상기 제1재료를 30 내지 40℃로 식힌 다음 메주가루를 첨가 및 혼합하여 제2재료를 제조하는 단계; 상기 제2재료를 숙성시키는 단계를 포함하는 포도고추장 제조방법(제1제조방법)을 제공한다.According to an aspect of the present invention, the present invention comprises the steps of mashing the grapes to boil and then sifted to produce grape juice; Storing the grape juice at 2 to 7 ° C. for at least 30 days and then sieving to prepare grape juice from which tartaric acid precipitate is removed; Preparing grape juice for making kochujang by heating the sugar juice of the tartaric acid precipitate to be 30 to 60 brix; Preparing a first material by mixing glutinous rice with boiled glutinous rice, the red pepper powder, red pepper powder and salt; Cooling the first material to 30 to 40 ° C., and then adding and mixing meju powder to prepare a second material; It provides a grape pepper paste manufacturing method (first manufacturing method) comprising the step of aging the second material.
본 발명에서 사용하는 포도로는 그 자체로 상품가치가 있는 포도를 사용하여도 좋으나, 알속기를 한 덜익은 포도 또는 완숙된 포도를 수확할 때 발생하는 하품의 포도를 사용할 수도 있다. 따라서 상품가치가 낮은 포도를 본 발명의 포도고추장 제조에 이용하여 농가의 손실을 줄일 수 있다.The grapes used in the present invention may be used as the grapes of the commodity value itself, but may also be used yawn grapes produced when harvesting ripe grapes or mature grapes. Therefore, it is possible to reduce the loss of farmhouse by using grapes having a low commodity value in the manufacture of red pepper paste of the present invention.
포도는 물로 세척한 다음 물기를 제거하여 사용하는 것이 바람직하다.Grapes should be washed with water and then drained before use.
포도를 으깰 때에는 절구와 같은 적당한 기구 또는 기계를 사용할 수도 있으나, 손을 사용하여 으깨는 것으로도 충분하다.You can use a suitable utensil or machine, such as mortar, to crush the grapes, but it is enough to crush them using your hands.
으깬 포도를 끓일 때에는 즙이 생성되도록 충분히 끓여주는 것이 좋은데, 타지 않도록 저으면서 서서히 끓여 충분히 포도즙이 추출될 수 있도록 하는 것이 좋다.When you boil crushed grapes, it is good to boil enough to produce juice, but it is better to boil them slowly while stirring to avoid burning.
이렇게 제조된 포도즙을 체로 걸러 껍질, 씨 등의 건더기를 제거하고, 적당한 용기에 담아 2 ~ 7℃의 저온에서 보관하면, 포도의 주석산 성분이 결정화되어 용기의 바닥부분에 앙금이 생성된다. 약 30일 정도 보관하면 이러한 주석산 성분이 대부분 침전되므로 이를 다시 체로 걸러 제거할 수 있다. 30일 이상 계속하여 보관할 수 있으나, 굳이 오래 보관하지 않더라도 30일 정도면 충분히 주석산 성분이 침전되므로 30일 내지 1년간 보관하는 것이 바람직하다. 이렇게 주석산 성분을 제거한 포도즙을 이용하여 고추장을 제조하게 되면, 고추장 제조 및 숙성과정에서 주석산 성분으로 인한 앙금이 발생하지 않게 되어 제조된 고추장의 이물감이 감소하게 된다.When the grape juice thus prepared is sieved through to remove the peels, seeds and the like, and put in a suitable container and stored at a low temperature of 2 ~ 7 ℃, the tartaric acid component of the grape crystallized to form a sediment at the bottom of the container. After about 30 days of storage, most of these tartaric acid precipitates and can be removed by sieving again. Although it can be stored continuously for more than 30 days, even if it is not stored for a long time, it is preferable to store it for 30 days to 1 year since the tartaric acid component is sufficiently precipitated in about 30 days. When kochujang is prepared using grape juice from which tartaric acid is removed, sediment caused by tartaric acid is not generated during the preparation and ripening of kochujang.
주석산 성분이 제거된 포도즙을 졸여 고추장 제조용 포도즙을 제조하는데, 이는 이후 제조된 고추장에서 포도의 풍미가 충분히 나타날 수 있도록 하고 포도의 당도로 인해 고추장의 부패 및 변질을 막기 위한 것으로 포도즙의 당도가 30 내지 60브릭스 정도가 되도록 포도즙을 졸여 사용하는 것이 적당하다. 포도즙을 많이 졸여 사용할 경우, 소금의 농도를 낮추어도 고추장의 부패가 방지되지만, 너무 많이 졸이게 되면 점도가 높아져 고추장 제조가 어려워지고 제조된 고추장이 너무 달아진다. 따라서 상기 당도 정도로 졸여 사용하는 것이 좋다. 포도즙을 60브릭스 정도로 졸일 경우에는 첨가하는 소금의 양을 30 내지 40% 감소하여도 고추장이 쉽게 부패하지 않는다.Boiled grape juice from which tartaric acid is removed is used to prepare grape juice for producing kochujang, which is then used to make grape flavor appear sufficiently in the prepared kochujang and to prevent decay and deterioration of kochujang due to the sweetness of grape. It is appropriate to boil the juice to 60 brix. If you use a lot of grape juice, even if you lower the salt concentration of kochujang to prevent decay, but if you do too much boiled viscous to make it difficult to manufacture kochujang and so prepared kochujang too sweet. Therefore, it is good to boil and use it to the said sweetness level. When the grape juice is boiled to about 60 brixes, even if the amount of added salt is reduced by 30 to 40%, kochujang is not easily decayed.
고추장을 제조할 때에는 일반적으로 보릿가루, 밀가루, 쌀가루 등을 녹말로 사용하는데, 그 중에서도 찹쌀로 밥을 지어 사용하면 고추장의 맛이 뛰어나다.When preparing gochujang, barley flour, flour, and rice flour are generally used as starch. Among them, glutinous rice has excellent taste of gochujang.
찰밥을 지은 다음 찰밥과 끓여 졸인 엿기름물, 상기 고추장 제조용 포도즙, 고춧가루 및 소금을 혼합할 때에는 끓여 졸인 엿기름물에 찰밥과 고추장 제조용 포도즙을 넣고 충분히 끓인 후 뜨거울 때 고춧가루와 소금을 혼합하는 것이 좋다. 식기 전 비교적 높은 온도에서 이들을 혼합하게 되면 고춧가루 등에 존재할 수 있는 잡균에 대한 멸균효과를 이룰 수 있기 때문이다.After making the glutinous rice, boiled malt with boiled malt, the red pepper paste for making kochujang, red pepper powder, and salt is mixed with boiled boiled malt water with glutinous rice and red pepper paste for making boiled rice. This is because mixing them at a relatively high temperature before the dish can achieve sterilization effect against various germs that may be present in the red pepper powder.
상기 끓인 엿기름물은 체에 받쳐 앙금까지 졸여둔 엿기름물을 사용하는 것이 좋은데, 이는 엿기름 앙금은 단맛을 더욱 좋게 하여 고추장의 맛을 향상시킬 수 있기 때문이다. 일반적으로 식혜를 만들 때에는 앙금을 제거한 엿기름물을 사용한다. 이는 앙금으로 인해 식혜가 혼탁해지기 때문인데, 본 발명에서는 고추장의 제조를 위한 것이기 때문에 앙금을 제거하지 않고 그대로 끓여서 사용하는 것이 좋다.The boiled malt is better to use the malt water boiled up to the sediment supported by a sieve, because the malt sediment can improve the sweet taste to improve the taste of red pepper paste. In general, when making Sikhye, the malt is used to remove sediment. This is because Sikhye becomes turbid due to sediment, in the present invention, because it is for the manufacture of gochujang, it is better to boil as it is without removing the sediment.
찰밥과 엿기름물, 고추장 제조용 포도즙, 고춧가루 및 소금이 혼합된 제1재료를 충분히 식힌 다음 여기에 메주가루를 첨가하는 것이 좋다. 고추장은 메주가루에 존재하는 발효균의 발효정도에 따라 맛이 결정된다고 할 정도로 발효균의 작용이 중요하다. 따라서 이러한 발효균이 잘 생장할 수 있도록 하는 것이 중요한데, 제1재료가 식지 않은 상태에서 메주가루를 혼합하게 되면 발효균이 높은 온도 때문에 사멸할 수 있어, 40℃ 이하의 체온과 비슷한 정도의 온도까지 충분히 식힌 다음 메주가루를 혼합하는 것이 필요하다.It is good to cool the first ingredient mixed with glutinous rice, malt, red pepper paste, red pepper powder, and salt, and then add meju powder. Kochujang is so important that the taste is determined by the degree of fermentation of fermented bacteria present in meju flour. Therefore, it is important to allow these fermentation bacteria to grow well. If the meju powder is mixed without the first material being cooled, the fermentation bacteria may die due to the high temperature. It is then necessary to mix the meju powder.
이때 메주가루로는 고추장용 메주가루를 사용하는 것이 바람직하다.At this time, it is preferable to use meju powder for red pepper paste as meju powder.
제1재료에 메주가루를 혼합하여 제조한 제2재료를 적당한 용기에 담고 충분히 숙성시키면 포도의 풍미가 함유된 고추장을 제조할 수 있다. 숙성은 3주 내지 1년간 실시하는 것이 바람직하나, 3주 정도면 충분하다.When the second material prepared by mixing the meju powder with the first material is put in a suitable container and fully aged, a red pepper paste containing grape flavor can be prepared. Aging is preferably performed for 3 weeks to 1 year, but about 3 weeks is sufficient.
본 발명의 다른 양태에 따르면, 본 발명은 포도를 으깨어 끓인 다음 체에 걸러 포도즙을 제조하는 단계; 상기 포도즙을 당도가 50 내지 70브릭스(brix)가 되도록 가열하여 졸인 포도즙을 제조하는 단계; 상기 졸인 포도즙을 상온에서 30일 이상 보관한 다음 30 내지 60브릭스(brix)가 되도록 물로 희석하고 이것을 체에 걸러 고추장 제조용 포도즙을 제조하는 단계; 찰밥과 끓여 졸인 엿기름물, 상기 고추장 제조용 포도즙, 고춧가루 및 소금을 혼합하여 제1재료를 제조하는 단계; 상기 제1재료를 30 내지 40℃로 식힌 다음 메주가루를 첨가 및 혼합하여 제2재료를 제조하는 단계; 상기 제2재료를 숙성시키는 단계를 포함하는 포도고추장 제조방법(제2제조방법)을 제공한다.According to another aspect of the present invention, the present invention comprises the steps of mashing the grapes to boil and then sifted to produce grape juice; Preparing the boiled grape juice by heating the grape juice to have a sugar content of 50 to 70 brix; Storing the boiled grape juice at room temperature for at least 30 days and then diluting with water to make 30 to 60 brix, and sifting it to prepare grape juice for preparing kochujang; Preparing a first material by mixing glutinous rice with boiled glutinous rice, the red pepper powder, red pepper powder and salt; Cooling the first material to 30 to 40 ° C., and then adding and mixing meju powder to prepare a second material; It provides a grape pepper paste manufacturing method (second manufacturing method) comprising the step of aging the second material.
이 방법은 상기의 제1제조방법과 포도즙의 주석산 성분을 제거하는 방법이 다른 제조방법으로, 상온에서 주석산의 침전을 실시하는 방법이라고 할 수 있다.This method is a manufacturing method in which the first manufacturing method and the method of removing the tartaric acid component of the grape juice are different, and it can be said that the tartaric acid is precipitated at room temperature.
포도즙을 상온에서 보관하여 주석산을 침전시킬 경우 별다른 처리 없이 실시하게 되면 포도즙이 부패 및 변질되기 쉽다. 포도즙을 보관할 때 미생물로 인한 오염이 발생할 수 있기 때문에 가열하여 졸여 두면, 가열 시 포도즙에 존재하는 미생물이 대부분 사멸되고 또한 졸여진 포도즙의 높은 당도로 인해 이후에도 미생물이 쉽게 자라지 못하므로 어느 정도 미생물의 오염을 방지할 수 있게 된다. 따라서 이러한 현상을 방지할 수 있도록 포도즙을 50 내지 70브릭스(brix) 정도로 졸여 보관하는 것이 좋다. 이때 당도가 너무 높으면 주석산 성분의 침전이 용이하게 일어나지 않고, 너무 낮으면 포도즙의 변질이 발생할 수 있다.When the grape juice is stored at room temperature to precipitate tartaric acid, the grape juice is susceptible to decay and deterioration if it is performed without any treatment. Microbial contamination can occur when storing grape juice, so if heated and boiled, most of the microorganisms in the grape juice are killed when heated, and microorganisms are contaminated to some extent because the high sugar content of the boiled grape juice does not grow easily afterwards. Can be prevented. Therefore, to prevent this phenomenon, it is recommended that the grape juice is boiled down to about 50 to 70 brix. At this time, if the sugar content is too high, precipitation of the tartaric acid component does not occur easily, and if it is too low, deterioration of grape juice may occur.
이렇게 당도가 높은 상태에서 주석산 성분이 침전된 포도즙은 그대로 체에 거르기엔 점도가 너무 높기 때문에 물로 적당히 희석한 다음 체에 걸러 주석산 침전물을 제거하는 것이 좋다. 이때에는 30 내지 60브릭스(brix)가 되도록 하여 이후 고추장 제조에 적당한 당도를 맞추어 주는 것이 필요하다.In this state of high sugar content, the juice of the tartaric acid precipitated is too high to filter the sieve, so it is good to dilute with water and sieve to remove the tartaric acid precipitate. In this case, it is necessary to adjust the sweetness suitable for the production of red pepper paste so that it becomes 30 to 60 brics.
상기 제1제조방법 및 제2제조방법의 고추장 제조용 포도즙의 혼합 비율은 제2재료를 100%로 하였을 때, 15 내지 30중량%이 되도록 하는 것이 바람직하다. 이는 고추장 제조 시 포도즙의 혼합 비율을 낮게 할 경우, 포도즙의 풍미가 고추장에서 양호하게 발휘될 수 없고, 혼합 비율이 너무 높을 경우, 고추장 본래의 풍미를 너무 많이 잃을 수 있기 때문이다.The mixing ratio of the grape juice for producing kochujang of the first and second production methods is preferably 15 to 30% by weight when the second material is 100%. This is because if the mixing ratio of the grape juice during the preparation of kochujang can be lowered, the flavor of the grape juice can not be exhibited well in the kochujang, and if the mixing ratio is too high, too much of the original flavor of the kochujang may be lost.
본 발명의 또 다른 양태에 따르면, 본 발명은 상기 방법으로 제조된 포도고추장을 제공한다.
According to another aspect of the present invention, the present invention provides a red pepper paste prepared by the above method.
이상 설명한 바와 같이, 본 발명에 따르면 포도의 주석산 성분으로 인해 풍미가 떨어지는 문제점을 해결하여, 초고추장용이나 무침용 고추장으로 맛이 훌륭하고, 포도의 풍미가 가미되어 있어 외국인 또는 어린이들에게 선호도가 높으며, 변질 및 곰팡이의 생성이 없고, 포도의 안토시안 성분과 고추의 캡사이신 성분이 잘 어우러져 건강식으로 훌륭한 포도고추장을 제조할 수 있다.
As described above, according to the present invention solves the problem of falling flavor due to the tartaric acid component of the grape, the taste is excellent with super pepper paste or unripe red pepper paste, the flavor of the grape is added, high preference for foreigners or children, There is no alteration and mold formation, and the anthocyanin component of grape and capsaicin component of red pepper are well combined to make a good grape pepper paste for a healthy diet.
도 1은 본 발명의 포도고추장 제조방법(제1제조방법)에 따른 일실시예의 블럭도이다.
도 2는 본 발명의 포도고추장 제조방법(제2제조방법)에 따른 일실시예의 블럭도이다.Figure 1 is a block diagram of one embodiment according to the grape pepper paste manufacturing method (first manufacturing method) of the present invention.
Figure 2 is a block diagram of one embodiment according to the grape pepper paste manufacturing method (second manufacturing method) of the present invention.
이하, 실시예를 통하여 본 발명을 더욱 상세히 설명하기로 한다. 이들 실시예는 단지 본 발명을 예시하기 위한 것이므로, 본 발명의 범위가 이들 실시예에 의해 제한되는 것으로 해석되지는 않는다.
Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are only for illustrating the present invention, and the scope of the present invention is not to be construed as being limited by these examples.
실시예 1. 포도 고추장 제조Example 1 Grape Red Pepper Paste Preparation
1-1. 고추장 제조용 포도즙 제조1-1. Manufacture of Grape Juice for Kochujang
포도를 잘 세척하고 물기를 제거하여 포도를 손질한 다음, 손질한 포도를 대강 손으로 으깨고 알맹이 성분이 거의 빠져나올 때까지 끓여준 뒤, 고운 체로 받쳐서 찌꺼기를 제거하였다.After washing the grapes well and removing the water to trim the grapes, roughly crushed the grapes by hand and boiled until the kernel is almost out, and then supported by a fine sieve to remove the residue.
이렇게 제조한 포도즙을 항아리에 담아 2 ~ 7℃의 저온창고에서 1달 정도 보관한 다음, 하부에 앙금으로 앉은 주석산 성분을 체에 받쳐 제거한 후 40브릭스 정도로 졸였다.The grape juice thus prepared was stored in a jar and stored in a low temperature warehouse at 2 to 7 ° C. for about a month, and then, after removing the tartaric acid component sitting in a sediment on a lower sieve, it was boiled to about 40 brix.
1-2. 포도 고추장 제조1-2. Grape Red Pepper Paste Manufacturing
찰밥을 질척하게 짓고, 앙금까지 끓여 졸인 엿기름물 200g에 찰밥 100g, 상기 1-1의 고추장 제조용 포도즙 200g 및 소금 100g을 잘 혼합하여 소금을 완전히 녹인 다음 식기 전에 고춧가루 200g을 잘 섞어 혼합하였고, 40℃ 이하로 식힌 다음 고추장용 메주가루 100g을 가하고 잘 혼합하여 용기에 담아 1달간 숙성시켰다.
The glutinous rice is cooked and cooked to 200 g of boiled malt and 100 g of glutinous rice, 200 g of kochujang for making red pepper paste and 100 g of salt. The salt is completely dissolved. After cooling to below, add 100 g of meju powder for red pepper paste, mix well, put it into a container, and ripen for 1 month.
실시예 2. 포도 고추장 제조Example 2. Grape Red Pepper Paste Preparation
2-1. 고추장 제조용 포도즙 제조2-1. Manufacture of Grape Juice for Kochujang
포도를 잘 세척하고 물기를 제거하여 포도를 손질한 다음, 손질한 포도를 대강 손으로 으깨고 알맹이 성분이 거의 빠져나올 때까지 끓여준 뒤, 고운 체로 받쳐서 찌꺼기를 제거하였다.After washing the grapes well and removing the water to trim the grapes, roughly crushed the grapes by hand and boiled until the kernel is almost out, and then supported by a fine sieve to remove the residue.
이렇게 제조한 포도즙을 60브릭스 정도로 졸이고 항아리에 담아 상온에서 1달 이상 보관한 다음, 40브릭스 정도가 되도록 물로 희석하였고, 하부에 앙금으로 앉은 주석산 성분을 체에 받쳐 제거하였다.The grape juice thus prepared was simmered about 60 briquettes and placed in a jar and stored at room temperature for at least 1 month, and then diluted with water to 40 briquettes.
2-2. 포도 고추장 제조2-2. Grape Red Pepper Paste Manufacturing
찰밥을 질척하게 짓고, 찰밥 100g, 앙금까지 끓여 둔 엿기름물 200g, 상기 2-1의 고추장 제조용 포도즙 200g 및 소금 100g을 잘 혼합하여 소금을 완전히 녹인 다음 식기 전에 고춧가루 200g을 잘 섞어 혼합하였고, 40℃ 이하로 식힌 다음 고추장용 메주가루 100g을 가하고 잘 혼합하여 용기에 담아 1달간 숙성시켰다.The glutinous rice is cooked in good quality, 100g of glutinous rice, 200g of malt boiled until sediment, 200g of red pepper paste for making kochujang of 2-1 and 100g of salt are completely dissolved, and then the salt is completely dissolved, and 200g of red pepper powder is mixed well before cooking. After cooling to below, add 100 g of meju powder for red pepper paste, mix well, put it into a container, and ripen for 1 month.
Claims (5)
상기 포도즙을 2 내지 7℃에서 30일 이상 보관한 다음 체에 걸러 주석산 침전물이 제거된 포도즙을 제조하는 단계;
상기 주석산 침전물이 제거된 포도즙의 당도가 30 내지 60브릭스(brix)가 되도록 가열하여 고추장 제조용 포도즙을 제조하는 단계;
찰밥과 끓여 졸인 엿기름물, 상기 고추장 제조용 포도즙, 고춧가루 및 소금을 혼합하여 제1재료를 제조하는 단계;
상기 제1재료를 30 내지 40℃로 식힌 다음 메주가루를 첨가 및 혼합하여 제2재료를 제조하는 단계;
상기 제2재료를 숙성시키는 단계를 포함하는 포도고추장 제조방법.Mashing the grapes, simmering and filtering the grapes to produce grape juice;
Storing the grape juice at 2 to 7 ° C. for at least 30 days and then sieving to prepare grape juice from which tartaric acid precipitate is removed;
Preparing grape juice for making kochujang by heating the sugar juice of the tartaric acid precipitate to be 30 to 60 brix;
Preparing a first material by mixing glutinous rice with boiled glutinous rice, the red pepper powder, red pepper powder and salt;
Cooling the first material to 30 to 40 ° C., and then adding and mixing meju powder to prepare a second material;
Grapevine pepper manufacturing method comprising the step of aging the second material.
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KR20160097827A (en) * | 2015-02-10 | 2016-08-18 | 이주희 | Method for production of red pepper paste with grape and wine |
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KR20020051343A (en) * | 2000-12-22 | 2002-06-29 | 강대만 | Method for Manufacturing Thick Soypaste Mixed with Grape and Red Peper |
KR20110030831A (en) * | 2009-09-18 | 2011-03-24 | 김영석 | Manufacturing method for red peper sauce made from grapes and barley and the basic composition for preparing thereof |
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KR20020051343A (en) * | 2000-12-22 | 2002-06-29 | 강대만 | Method for Manufacturing Thick Soypaste Mixed with Grape and Red Peper |
KR20110030831A (en) * | 2009-09-18 | 2011-03-24 | 김영석 | Manufacturing method for red peper sauce made from grapes and barley and the basic composition for preparing thereof |
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KR20160097827A (en) * | 2015-02-10 | 2016-08-18 | 이주희 | Method for production of red pepper paste with grape and wine |
KR101721690B1 (en) | 2015-02-10 | 2017-03-30 | 이주희 | Method for production of red pepper paste with grape and wine |
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