KR102211468B1 - Red pepper paste producing method and red pepper paste made thereby - Google Patents
Red pepper paste producing method and red pepper paste made thereby Download PDFInfo
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- KR102211468B1 KR102211468B1 KR1020180173887A KR20180173887A KR102211468B1 KR 102211468 B1 KR102211468 B1 KR 102211468B1 KR 1020180173887 A KR1020180173887 A KR 1020180173887A KR 20180173887 A KR20180173887 A KR 20180173887A KR 102211468 B1 KR102211468 B1 KR 102211468B1
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- 240000004160 Capsicum annuum Species 0.000 title claims abstract description 42
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 title claims abstract description 42
- 235000007862 Capsicum baccatum Nutrition 0.000 title claims abstract description 42
- 239000001728 capsicum frutescens Substances 0.000 title claims abstract description 42
- 238000000034 method Methods 0.000 title claims abstract description 21
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims abstract description 68
- 229940092385 radish extract Drugs 0.000 claims abstract description 41
- 239000000843 powder Substances 0.000 claims abstract description 34
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 33
- 235000009566 rice Nutrition 0.000 claims abstract description 33
- 238000004519 manufacturing process Methods 0.000 claims abstract description 18
- 238000002156 mixing Methods 0.000 claims abstract description 15
- 230000032683 aging Effects 0.000 claims abstract description 14
- 150000003839 salts Chemical class 0.000 claims abstract description 14
- 229920002472 Starch Polymers 0.000 claims abstract description 9
- 235000019698 starch Nutrition 0.000 claims abstract description 9
- 239000008107 starch Substances 0.000 claims abstract description 9
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- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 4
- 241000220259 Raphanus Species 0.000 claims description 67
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- 240000007594 Oryza sativa Species 0.000 abstract 2
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- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
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- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
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- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/70—Germinated pulse products, e.g. from soy bean sprouts
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Abstract
본 발명은 고추장 제조 방법에 관한 것으로서, 종래에는 사용된 적 없는 무 엑기스를 첨가한 고추장 및 이의 제조방법을 제공한다. 본 발명에 따른 고추장 제조방법은 무에 설탕을 첨가하여 무 엑기스를 제조하는 단계(단계 (a)), 호화된 찹쌀 반죽을 만드는 단계(단계 (b)), 상기 무 엑기스에 호화된 찹쌀 반죽, 메주가루, 고춧가루, 소금을 첨가하여 혼합하고 숙성하는 단계(단계 (c))를 포함한다. 상기 단계 (c)는 물엿 및/또는 술을 추가로 첨가하여 혼합하고 숙성하는 단계를 포함하는 것을 특징으로 한다.The present invention relates to a method for manufacturing red pepper paste, and provides a red pepper paste and a method for manufacturing the same. The method for preparing red pepper paste according to the present invention comprises the step of preparing radish extract by adding sugar to radish (step (a)), making a gelatinized glutinous rice dough (step (b)), a glutinous rice paste gelatinized in the radish extract, Meju powder, red pepper powder, and salt are added, mixed, and aged (step (c)). The step (c) is characterized in that it comprises the step of further adding starch syrup and/or alcohol, mixing and aging.
Description
본 발명은 무 엑기스를 이용한 고추장 제조 방법 및 위 방법을 이용하여 제조된 고추장에 관한 것으로서, 구체적으로는 설탕을 이용하여 우려낸 액상의 무 엑기스를 고추장의 제조 과정에서 첨가함으로써 고추장의 숙성을 촉진하고, 각종 국물 요리나 조림 요리에 사용하면 무를 따로 넣지 않아도 무의 시원한 맛을 낼 수 있는 고추장 및 이의 제조방법에 관한 것이다.The present invention relates to a method for preparing red pepper paste using radish extract and a red pepper paste prepared using the above method, and specifically, by adding liquid radish extract brewed using sugar in the manufacturing process of red pepper paste to promote aging of red pepper paste, It relates to red pepper paste and its manufacturing method that can give the cool taste of radish without adding radish when used in various soup dishes or stewed dishes.
일반적으로 고추장은 찹쌀 등 전분질원을 가루로 만들고 증숙한 다음에 엿기름을 첨가하여 잘 삭히고 냉각하여 제조된다. 여기에 메주가루, 고춧가루, 소금을 넣어 담근 후 발효, 숙성시키는 과정을 거치게 된다. 통상적으로 고추장 제조 과정에 있어서, 엿기름에 의하여 전분질원은 분해된다. 그러나, 엿기름으로 당화시키는 과정에서 발생하는 질금냄새 같은 당화물의 특이한 풍미는 소비자 연령이나 계층에 따라 선호도가 크게 갈린다. 특히 젊은 층에 있어서 이러한 당화물의 풍미는 고추장의 선호도를 크게 떨어뜨리는 요인으로 작용하고 있다. In general, gochujang is prepared by making starchy sources such as glutinous rice into powder and steaming, then adding malt to ferment and cool. Meju powder, red pepper powder, and salt are put there, and then fermented and aged. Typically, in the manufacturing process of red pepper paste, the starch source is decomposed by malt. However, the peculiar flavor of saccharified products, such as the smell of quality gold, which occurs in the process of saccharifying with malt, varies greatly depending on the age and class of consumers. Especially in younger people, the flavor of these saccharified products is acting as a factor that greatly reduces the preference of gochujang.
무는 양귀비목 십자화과의 식물로서, 오랜 기간 품종이 개량되어 식생활에 중요한 채소로 이용되고 있다. 무는 비타민 C의 함량이 높아 우리나라 전통 식단에서 겨울철 중요한 비타민 공급원 역할을 해오고 있는데, 특히 무에 포함된 비타민 C는 점막의 병을 치료하는 데 도움을 줘 가래나 기침이 끊이지 않을 때 먹으면 좋은 것으로 알려져 있다. 특히 무가 포함하고 있는 아밀라아제와 디아스타제는 단백질과 지방을 분해하는 성분을 갖고 있고, 이는 위장 기능을 증진해주기 때문에 소화 기능 개선에 효과적이다.Radish is a plant of the Papaveraceae cruciferous family, and its varieties have been improved over a long period of time and have been used as an important vegetable in diet. Radish has a high content of vitamin C and has been an important source of vitamins in the winter in the traditional Korean diet.In particular, vitamin C contained in radish is known to be good to eat when sputum or cough does not stop as it helps cure diseases of the mucous membrane. have. In particular, the amylase and diastases contained in radish have components that break down proteins and fats, which are effective in improving digestive function because they enhance gastrointestinal function.
이러한 무를 고추장에 첨가하면 엿기름 특유의 냄새를 제거할 수 있고, 숙성을 촉진하여 풍미가 좋아지며, 무즙의 효소에 의한 소화 및 기침에 효과를 볼 수 있다. 기존에도 고추장에 무를 첨가하는 개념은 존재하였는데, 무를 고추장에 첨가하는 기존의 방법으로는 무를 갈아서 만든 무즙을 고추장 제조 과정에서 첨가하는 것이었다. 이 경우 고추장 내에 무의 매운 맛 및 생무의 독특한 향이 고추장 내에 강하게 존재할 뿐만 아니라, 무의 섬유질도 고추장에 그대로 드러나게 되어 이러한 무의 섬유질이 고추장의 식감을 해치고, 요리에 사용할 때 미관을 해칠 우려가 있었다.When this radish is added to red pepper paste, the peculiar smell of malt can be removed, the flavor is improved by promoting ripening, and the digestion and coughing by enzymes of radish juice can be seen. The concept of adding radish to gochujang existed in the past, but the conventional method of adding radish to gochujang was to add radish juice made by grinding radish in the process of making gochujang. In this case, not only the spicy taste of radish and the unique aroma of fresh radish are strong in the gochujang, but also the fiber of the radish is exposed in the gochujang as it is, so there was a concern that the fiber of the radish would damage the texture of the gochujang and the aesthetics when used in cooking .
본 발명은 고추장 본연의 풍미를 크게 해치지 않으면서도 질금냄새 같은 당화물의 특이한 풍미를 최소화하여 젊은층도 좋아할 수 있는 고추장 및 그 제조 방법을 제공하는 것을 목적으로 한다. It is an object of the present invention to provide a red pepper paste and a method for manufacturing the same that can be liked by young people by minimizing the peculiar flavor of saccharified products such as the odor of the red pepper paste without significantly damaging the original flavor of red pepper paste.
특히 무를 고추장에 첨가하는데 있어서, 무를 으깨어 만든 무즙을 고추장에 직접 넣음으로써 발생하는 기술적 문제점(생무의 매운 맛 및 독특한 향이 고추장에 강하게 남아 고추장의 풍미를 해칠 뿐만 아니라, 무의 섬유질이 그대로 고추장에 남아 식감 및 외관에 영향을 미침)을 해결함과 아울러, 무의 장점(무의 시원한 맛, 영양학적 장점, 소화기능 증진, 기침에의 효과)을 그대로 포함할 수 있는 고추장 및 그 제조 방법을 제공하는 것을 또 다른 목적으로 한다. In particular, when adding radish to gochujang, technical problems arising from adding radish juice made from crushed radish directly into gochujang (the spicy taste and unique aroma of fresh radish remain strong in gochujang and damage the flavor of gochujang, and the fiber of radish remains in gochujang as it is. In addition to solving the texture and appearance), it provides red pepper paste and its manufacturing method that can contain the benefits of radish (cool taste, nutritional benefits, digestive function enhancement, cough effect) It has another purpose.
본 발명은 무 엑기스를 이용한 고추장 제조 방법에 관한 것으로서, 무에 설탕을 첨가하여 무 엑기스를 제조하는 단계(단계 A); 호화된 찹쌀 반죽을 만드는 단계(단계 B); 상기 무 엑기스에 호화된 찹쌀 반죽, 메주가루, 고춧가루, 소금을 첨가하여 혼합하는 단계(단계 C); 및 상기 혼합된 재료들을 숙성하는 단계(단계 D)를 포함하는 것을 특징으로 하며, 추가적으로 물엿 또는 술을 더 첨가할 수 있다. The present invention relates to a method for producing red pepper paste using radish extract, comprising the steps of preparing radish extract by adding sugar to radish (step A); Making a gelatinized glutinous rice dough (step B); Adding and mixing gelatinized glutinous rice dough, meju powder, red pepper powder, and salt to the radish extract (step C); And it characterized in that it comprises a step (step D) of aging the mixed materials, it may be further added starch syrup or liquor.
상기 무 엑기스를 제조하는 단계(단계 A)는 무를 세절하는 단계(단계 A-1); 무 100중량부에 설탕 20~40 중량부을 혼합하여 혼합물을 만드는 단계(단계A-2); 상기 혼합물을 실온에서 2~4일 동안 숙성하는 단계(단계 A-3); 상기 숙성된 혼합물에서 고체상의 잔여물을 걸러내어 액상의 무 액기스를 만드는 단계(단계 A-4); 상기 액상의 무 엑기스를 끓이는 단계(단계 A-5)를 포함할 수 있다. The step of preparing the radish extract (Step A) includes the steps of mincing the radish (Step A-1); Making a mixture by mixing 20 to 40 parts by weight of sugar to 100 parts by weight of radish (step A-2); Aging the mixture at room temperature for 2 to 4 days (step A-3); Filtering the solid residue from the aged mixture to create a liquid-free liquid (step A-4); It may include a step of boiling the liquid non-extract (step A-5).
더 나아가 상기 호화된 찹쌀 반죽을 만드는 단계(단계 B)는, 무 100 중량부 기준으로 찹쌀가루 10~30 중량부에 물을 혼합하여 찹쌀 반죽을 만드는 단계(단계 B-1);상기 찹쌀 반죽을 넓적하게 만들어 끓는 물에 넣는 단계(단계 B-2); 및 상기 찹살 반죽이 물 위에 뜨면 건지는 단계(단계 B-3)를 포함할 수 있다. Further, the step of making the gelatinized glutinous rice dough (step B) comprises mixing water with 10 to 30 parts by weight of glutinous rice powder based on 100 parts by weight of radish to make a glutinous rice dough (step B-1); the glutinous rice dough Making it wide and putting it in boiling water (step B-2); And it may include a step (step B-3) to remove the chopped dough floats on the water.
또한 상기 무 엑기스에 호화된 찹쌀반죽, 메주가루, 고춧가루, 소금을 첨가하여 혼합하는 단계(단계 C)에서는 무 100 중량부 기준으로 메주가루 10~30 중량부, 고춧가루 20~40 중량부, 소금 5~20 중량부를 첨가하여 혼합하되, 상기 혼합된 재료들을 숙성하는 단계(단계 D)에서는 실온에서 4~6일간 상기 혼합된 재료들을 숙성하는 것을 특징으로 한다. In addition, in the step of adding and mixing gelatinized glutinous rice dough, meju powder, red pepper powder, and salt to the radish extract (step C), 10 to 30 parts by weight of meju powder, 20 to 40 parts by weight of red pepper powder,
더 나아가 상기 단계 C는 물엿 40~60 중량부 또는 술 3~4 중량부를 추가로 첨가하여 혼합하는 것을 특징으로 한다. Furthermore, the step C is characterized in that 40 to 60 parts by weight of starch syrup or 3 to 4 parts by weight of liquor are additionally added and mixed.
본 발명은 엿기름 또는 갈아서 만든 무즙 대신에 무에 설탕을 첨가하여 설탕의 삼투압에 의해 추출된 무의 엑기스를 이용하게 된다. 설탕에 의하여 무의 효소활성이 증진된 무의 성분 및 효소를 다량 포함하는 무 엑기스를 얻은 후 이를 고추장의 제조 과정에서 엿기름 대신 이용함으로써, 엿기름의 특유의 냄새가 없고, 무 특유의 매운 맛을 최소화할 수 있다. The present invention uses radish extract extracted by the osmotic pressure of sugar by adding sugar to radish instead of malt or ground radish juice. After obtaining radish extract containing a large amount of radish components and enzymes with enhanced enzyme activity of radish by sugar and using it instead of malt during the manufacturing process of red pepper paste, there is no smell of malt and minimizes the spicy taste of radish. can do.
설탕에 의하여 추출된 무 엑기스에는 무의 섬유질은 들어 있지 아니하므로, 이를 첨가한 고추장 역시 무의 섬유질로 인한 식감의 저하 같은 문제점을 겪지 아니하면서도, 무의 시원한 느낌은 무 엑기스에 그대로 잔존하므로, 각종 국물 요리나 조림 요리에 사용하면 무를 따로 넣지 않아도 무의 시원한 맛을 낼 수 있다. 더 나아가, 무가 가지는 여러 가지 영양학적 장점을 그대로 가지게 된다. Since the radish extract extracted by sugar does not contain radish fiber, the red pepper paste added thereto also does not suffer from problems such as deterioration of texture due to the radish fiber, while the cool feeling of radish remains in the radish extract as it is. If you use it for broth or stewed dishes, you can get the cool taste of radish without adding radish separately. Furthermore, radish has many nutritional benefits as it is.
도 1은 무 엑기스를 이용한 고추장 제조 방법의 전체적인 프로세스를 도시한 순서도이다.
도 2는 무 엑기스를 제조하는 프로세스를 도시하는 순서도이다.
도 3은 호화된 찹쌀 반죽을 제조하는 프로세스를 도시하는 순서도이다. 1 is a flow chart showing the overall process of a method for manufacturing red pepper paste using radish extract.
Fig. 2 is a flow chart showing a process for producing radish extract.
3 is a flow chart showing a process for producing a gelatinized glutinous rice dough.
이하, 본 발명에 따른 구체적인 실시예를 통하여 본 발명을 상세히 설명하고자 한다. 다만, 하기의 실시예는 본 발명의 실시 양태를 예시적으로 제시하는 것일 뿐, 본 발명의 권리범위가 하기의 실시예로 한정되는 것은 아니고, 청구범위에 기재된 본 발명의 기술적 사상을 벗어나지 않는 범위 내에서 다양한 변형이 가능한 것임은 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자에게 있어 명백할 것이다. Hereinafter, the present invention will be described in detail through specific examples according to the present invention. However, the following examples are merely illustrative of the embodiments of the present invention, and the scope of the present invention is not limited to the following examples, and does not depart from the technical spirit of the present invention described in the claims. It will be apparent to those of ordinary skill in the art that various modifications are possible within the present invention.
도 1은 본 발명에 따른 고추장 제조 방법의 각 단계를 도시하고 있는 흐름도이다. 대략적으로 살펴보면 무에 설탕을 첨가하여 무 엑기스 제조 단계(단계 A), 호화된 찹쌀 반죽을 만드는 단계(단계 B), 상기 무 엑기스에 호화된 찹쌀 반죽, 메주가루, 고춧가루, 소금을 첨가하여 혼합하는 단계(단계 C), 그리고 상기 혼합물을 숙성하는 단계(단계 D)를 포함한다. 1 is a flow chart showing each step of the method for manufacturing a red pepper paste according to the present invention. Looking roughly, the radish extract manufacturing step (step A) by adding sugar to the radish, the step of making a gelatinized glutinous rice dough (step B), adding and mixing the gelatinized glutinous rice dough, meju powder, red pepper powder, and salt to the radish extract. Step (step C), and aging the mixture (step D).
이하에서는 각 단계에 따른 본 발명의 실시예 및 기술적 특징을 자세하게 설명하도록 한다. Hereinafter, embodiments and technical features of the present invention according to each step will be described in detail.
[무에 설탕을 첨가하여 무 엑기스를 제조하는 단계(단계 A)][Step of preparing radish extract by adding sugar to radish (Step A)]
무에 설탕을 첨가하여 무 엑기스를 제조하는 단계(단계 A)는 무를 세절하는 단계(단계A-1); 무 100중량부에 설탕 20~40 중량부을 혼합하여 혼합물을 만드는 단계(단계 A-2); 상기 혼합물을 실온에서 2~4일 동안 숙성하는 단계(단계 A-3); 숙성을 거친 혼합물을 짜서 액상의 엑기스만 남기고 고체상의 잔여물을 걸러내는 단계(단계 A-4), 그리고 우러난 무 엑기스를 70~100 ℃에서 30분 ~ 1시간 동안 끓이는 단계(단계 A-5)를 포함하는 것을 특징으로 한다. 상기 단계 A-1에서 세절은 0.3~1.5 cm의 두께로, 더 바람직하게는 0.4~0.6 cm의 두께로 써는 것이 좋다. The step of preparing a radish extract by adding sugar to the radish (Step A) is a step of slicing the radish (Step A-1); Making a mixture by mixing 20 to 40 parts by weight of sugar in 100 parts by weight of radish (step A-2); Aging the mixture at room temperature for 2 to 4 days (step A-3); Squeezing the aged mixture to filter out the solid residue while leaving only the liquid extract (Step A-4), and boiling the radish extract at 70 to 100°C for 30 minutes to 1 hour (Step A-5) It characterized in that it comprises a. In step A-1, the thin section is preferably used with a thickness of 0.3 to 1.5 cm, more preferably 0.4 to 0.6 cm.
상기 단계 A-2는 무 100 중량부에 설탕 20~40 중량부, 더 바람직하게는 25~35 중량부를 혼합하는 것이 바람직하다. 더 나아가, 상기 단계 A-3은 실온에서, 바람직하게는 15~25 ℃의 온도범위에서 2~4일, 바람직하게는 3일 동안 숙성하는데, 숙성 날짜의 길이는 온도 상황에 따라 조절될 수 있다. In the step A-2, it is preferable to mix 20 to 40 parts by weight of sugar, more preferably 25 to 35 parts by weight, to 100 parts by weight of radish. Further, step A-3 is aged for 2 to 4 days, preferably 3 days at room temperature, preferably in a temperature range of 15 to 25 °C, and the length of the aging date may be adjusted according to the temperature situation. .
A-4 단계에서, 거름망을 이용하여 액상의 무 엑기스만을 남기고 고체상의 잔여물을 걸러내는데, 위 과정을 통하여 고추장에 무의 섬유질 성분이 섞여 들어가 고추장의 식감을 저해하는 것을 막게된다. 걸러진 고체상의 잔여물은 짱아찌의 재료로 활용될 수도 있다. In step A-4, a filter screen is used to filter out the solid residue, leaving only the liquid radish extract. Through the above process, the fiber components of the radish are mixed in the gochujang to prevent the texture of the gochujang from being disturbed. The filtered solid residue can also be used as a material for jjangachi.
[호화된 찹쌀 반죽을 만드는 단계(단계 B)][Step of making luxurious glutinous rice dough (Step B)]
호화된 찹쌀 반죽을 만드는 단계(단계 B)는 무 100 중량부 기준으로 찹쌀가루 10~30 중량부에 물을 40~50 중량부 혼합하여 찹쌀 반죽을 만드는 단계(단계 B-1); 상기 찹쌀 반죽을 넓적하게 만들어 끓는 물에 넣어(단계 B-2) 물 위에 뜨면 건지는 단계(단계 B-2)를 포함한다. The step of making the gelatinized glutinous rice dough (step B) is a step of making a glutinous rice dough by mixing 40-50 parts by weight of water to 10-30 parts by weight of glutinous rice powder based on 100 parts by weight of radish (step B-1); It includes the step of making the glutinous rice dough wide and putting it in boiling water (step B-2) and removing it when it floats on water (step B-2).
[무 엑기스에 호화된 찹쌀 반죽, 메주가루, 고춧가루, 소금을 첨가하여 혼합하고 숙성하는 단계(단계 C 및 단계 D)] [Steps of mixing and aging by adding gelatinized glutinous rice dough, meju powder, red pepper powder, and salt to radish extract (Step C and Step D)]
무 엑기스에 호화된 찹쌀반죽, 메주가루, 고춧가루, 소금을 첨가하여 혼합하는 단계(단계 C)에서는 무 100 중량부를 가지고 제조된 무 엑기스에, 메주가루 10~30 중량부, 고춧가루 20~40 중량부, 소금 5~20 중량부를 첨가하여 균일하게 혼합될 수 있도록 잘 저어준다. 더 바람직하게는 무 100 중량부를 기준으로 제조된 무 엑기스에, 메주가루 15~25 중량부, 고춧가루 25~35 중량부, 소금 8~12 중량부를 혼합하는 것이 좋다. 더 바람직하게는 단맛을 더하기 위해 위 재료들에 물엿 40~60 중량부 및/또는 잡내를 줄이기 위해 술 3~4 중량부를 추가로 첨가할 수 있다. In the step (step C) of adding gelatinized glutinous rice dough, meju powder, red pepper powder, and salt to the radish extract (step C), to the radish extract prepared with 100 parts by weight of radish, 10 to 30 parts by weight of meju powder, 20 to 40 parts by weight of red pepper powder , Add 5 to 20 parts by weight of salt and stir well so that it can be evenly mixed. More preferably, it is good to mix 15 to 25 parts by weight of meju powder, 25 to 35 parts by weight of red pepper powder, and 8 to 12 parts by weight of salt to the radish extract prepared based on 100 parts by weight of radish. More preferably, 40 to 60 parts by weight of starch syrup and/or 3 to 4 parts by weight of alcohol may be additionally added to the above ingredients to add sweetness.
단계 C를 통하여 혼합된 무 엑기스와 기타 재료의 혼합물은 실온, 바람직하게는 15~25 ℃ 온도 범위에서 4~6일간, 바람직하게는 5일간 숙성된다(단계 D). 상기 단계 (c)는 단맛을 더하기 위해 물엿 40~60 중량부 및/또는 잡내를 줄이기 위해 술 3~4 중량부를 추가로 첨가하여 혼합하고 숙성하는 단계이다. 위 술은 소주를 사용할 수 있고, 시중에서 맛술로 불리는 요리용 술을 쓸 수도 있고, 청주를 사용할 수도 있다. The mixture of the radish extract and other ingredients mixed through step C is aged for 4 to 6 days, preferably 5 days at room temperature, preferably 15 to 25°C (Step D). The step (c) is a step of mixing and aging by adding 40 to 60 parts by weight of starch syrup to add sweetness and/or 3 to 4 parts by weight of alcohol to reduce the smell. Soju can be used for the above liquor, cooking liquor, which is commercially called as mash, or sake can be used.
<실시예1><Example 1>
시험예1: 무 10㎏를 0.5 cm 두께로 썰어 설탕 3㎏를 혼합하여 3일간 실온 보관한 후 우러난 무 엑기스를 1시간 동안 끓여 놓는다. 찹쌀가루 2㎏을 반죽하여 넓적하게 만들어 끓는 물에 넣어 둥둥 뜨면 건져서 끓여놓은 무 엑기스에 넣고, 메주가루 2㎏, 고춧가루 3㎏, 물엿 5㎏, 소금 1㎏을 넣고 따뜻할 때 잘 저어 섞어 준다. 소주 360㎖를 넣어 저어준다. 5일간 실온에서 저어주며 숙성시킨다.Test Example 1: Cut 10 kg of radish into 0.5 cm thick, mix 3 kg of sugar, store at room temperature for 3 days, and boil the radish extract for 1 hour. Knead 2 kg of glutinous rice powder and make it flat. Put it in boiling water, and when it floats, add it to the boiled radish extract, add 2 kg of soybean meal, 3 kg of red pepper powder, 5 kg of starch syrup, and 1 kg of salt, and stir well when warm. Add 360ml of soju and stir. Stir at room temperature for 5 days to mature.
비교예: 무에 설탕을 첨가하여 무 엑기스를 제조하는 과정을 거치지 않는 대신 직접 갈은 무즙을 사용한 것 외에는 시험예와 동일한 방법으로 고추장을 제조했다.Comparative Example: Gochujang was prepared in the same manner as in Test Example, except that the process of preparing radish extract by adding sugar to radish was not performed, but directly ground radish juice was used.
[관능검사][Sensory test]
시험예1와 비교예의 풍미(맛과 향) 및 식감을 비교하기 위해, 10명의 성인을 대상으로 관능검사를 실시하였다. 맛, 향 및 식감에 대하여 9점 채점법(9-매우좋음, 7-좋음, 5-보통, 3-나쁨, 1-매우나쁨)에 의하여 평가하였다. 그 결과는 표 1과 같다.In order to compare the flavor (taste and aroma) and texture of Test Example 1 and Comparative Example, a sensory test was performed on 10 adults. Taste, aroma, and texture were evaluated by a 9-point scoring method (9-very good, 7-good, 5-medium, 3-poor, 1-very bad). The results are shown in Table 1.
상기 시험예1 고추장의 맛, 향 및 식감에 대한 관능검사는 8.5점 이상으로 매우좋음에 가깝게 채점되었으며, 상기 비교예의 고추장의 맛, 향 및 식감에 대한 관능검사는 7.3점 이하로 좋음에 가깝게 채점되었다. The sensory test for taste, aroma, and texture of Test Example 1 was scored close to very good with 8.5 points or more, and the sensory test for taste, aroma, and texture of Gochujang was scored close to good with 7.3 points or less. Became.
특히 식감과 관련하여 시험예 1은 비교예와 큰 차이를 보이고 있는데, 이는 무의 섬유질이 제거된 상태의 액상 액기스가 사용됨으로써 무의 섬유질이 실제로 느껴지는 비교예와의 차별성이 부각되어기 때문인 것으로 판단된다. In particular, with regard to texture, Test Example 1 shows a big difference from the Comparative Example, which is judged to be because the difference from the comparative example in which the radish fiber is actually felt is emphasized by using the liquid extract in the state where the radish fiber is removed. do.
더 나아가 맛과 향 부분에 있어서도 시험예 1이 비교예에 비하여 우수한 평가를 받았는데, 이는 시험예 1에 따른 무 엑기스가 무의 향은 그대로 포함하되 생무가 가지는 독특한 향 및 매운 맛을 어느정도 감소시켰기 때문인 것으로 이해된다. 더 나아가, 무의 효소에 의해 고추장의 숙성이 촉진됨으로써 고추장의 풍미에 긍정적인 효과를 미친 것으로 이해된다. Further, in terms of taste and aroma, Test Example 1 received excellent evaluation compared to Comparative Example, because the radish extract according to Test Example 1 contained the aroma of radish as it is, but reduced the unique aroma and spicy taste of raw radish to some extent. Is understood to be. Furthermore, it is understood that the fermentation of red pepper paste was promoted by the enzyme of radish, which had a positive effect on the flavor of red pepper paste.
<실시예2><Example 2>
무에 설탕을 첨가하여 무 엑기스를 제조하는 단계(A 단계)에서 무와 설탕의 최적의 비율을 찾아내기 위하여 관능시험을 실시하였다. In the step of preparing radish extract by adding sugar to radish (step A), a sensory test was conducted to find the optimal ratio of radish and sugar.
시험예 1: 무 10kg에 설탕 1kg을 첨가Test Example 1: Add 1 kg of sugar to 10 kg of radish
시험예 2: 무 10kg에 설탕 2kg을 첨가Test Example 2: Add 2 kg of sugar to 10 kg of radish
시험예 3: 무 10kg에 설탕 3kg을 첨가Test Example 3: Add 3 kg of sugar to 10 kg of radish
시험예 4: 무 10kg에 설탕 4kg을 첨가Test Example 4: Add 4 kg of sugar to 10 kg of radish
시험예 5: 무 10kg에 설탕 5kg을 첨가Test Example 5: Add 5 kg of sugar to 10 kg of radish
나머지 제조 과정은 실시예 1과 동일하게 유지하였다. The rest of the manufacturing process was maintained the same as in Example 1.
[관능검사][Sensory test]
10명의 성인을 대상으로 관능검사를 실시하였다. 맛, 향 및 식감에 대하여 9점 채점법(9-매우좋음, 7-좋음, 5-보통, 3-나쁨, 1-매우나쁨)에 의하여 평가하였다. 그 결과는 표 1과 같다.Sensory tests were performed on 10 adults. Taste, aroma, and texture were evaluated by a 9-point scoring method (9-very good, 7-good, 5-medium, 3-poor, 1-very bad). The results are shown in Table 1.
상기 시험예 1 및 시험예 5에 비하여 시험예 2 내지 시험예 4의 고추장의 맛, 향에 대한 관능검사가 높게 채점되었다. 이는 설탕의 양이 적으면 충분히 엑기스가 우러나오지 않아 무의 효소에 의한 고추장의 숙성이 충분하지 않고, 설탕의 양이 많으면 너무 달게 되어 오히려 선호도가 떨어지게 되는 것으로 사료된다.Compared to Test Example 1 and Test Example 5, sensory tests for taste and aroma of Gochujang of Test Examples 2 to 4 were scored higher. It is believed that if the amount of sugar is small, the extract does not come out sufficiently, so the ripening of red pepper paste by the enzyme of radish is not sufficient, and if the amount of sugar is too sweet, it is considered that preference is lowered.
Claims (8)
무에 설탕을 첨가하여 무 엑기스를 제조하는 단계(단계 A);
호화된 찹쌀 반죽을 만드는 단계(단계 B);
상기 무 엑기스에 호화된 찹쌀 반죽, 메주가루, 고춧가루, 소금을 첨가하여 혼합하는 단계(단계 C); 및
상기 혼합된 재료들을 숙성하는 단계(단계 D)를 포함하고,
상기 무 엑기스를 제조하는 단계(단계 A)는
무를 세절하는 단계(단계 A-1);
무 100 중량부에 설탕 20~40 중량부을 혼합하여 혼합물을 만드는 단계(단계A-2);
상기 혼합물을 숙성하는 단계(단계 A-3);
상기 숙성된 혼합물에서 고체상의 잔여물을 걸러내어 액상의 무 엑기스를 만드는 단계(단계 A-4);
상기 액상의 무 엑기스를 끓이는 단계(단계 A-5)를 포함하고,
상기 호화된 찹쌀 반죽을 만드는 단계(단계 B)는,
찹쌀가루에 물을 혼합하여 찹쌀 반죽을 만드는 단계(단계 B-1);
상기 찹쌀 반죽을 만들어 끓는 물에 넣는 단계(단계 B-2); 및
상기 찹쌀 반죽이 물 위에 뜨면 건지는 단계(단계 B-3)를 포함하고,
상기 단계 C에서, 술을 더 첨가하는 것을 특징으로 하는 무 엑기스를 이용한 고추장 제조 방법. It relates to a method for producing red pepper paste using radish extract,
Adding sugar to radish to prepare radish extract (step A);
Making a gelatinized glutinous rice dough (step B);
Adding and mixing gelatinized glutinous rice dough, meju powder, red pepper powder, and salt to the radish extract (step C); And
Including the step of aging the mixed materials (step D),
The step of preparing the radish extract (Step A)
Chopping the radish (step A-1);
Making a mixture by mixing 20 to 40 parts by weight of sugar in 100 parts by weight of radish (step A-2);
Aging the mixture (step A-3);
Filtering the solid residue from the aged mixture to produce a liquid-free extract (step A-4);
Including the step of boiling the liquid radish extract (step A-5),
The step of making the gelatinized glutinous rice dough (step B),
Making glutinous rice dough by mixing water with glutinous rice powder (step B-1);
Making the glutinous rice dough and putting it in boiling water (step B-2); And
When the glutinous rice dough floats on water, it includes a step (step B-3),
In the step C, the method for producing red pepper paste using radish extract, characterized in that further alcohol is added.
실온에서 2~4일 동안 숙성하는 것을 특징으로 하는 무 엑기스를 이용한 고추장 제조 방법. The method according to claim 1, wherein the step of aging the mixture (step A-3)
A method for producing red pepper paste using radish extract, characterized in that it is aged at room temperature for 2 to 4 days.
무 100 중량부 기준으로 찹쌀가루 10~30 중량부에 물을 혼합하여 찹쌀 반죽을 만드는 것을 특징으로 하는 무 엑기스를 이용한 고추장 제조 방법. The method of claim 1, wherein the step of making glutinous rice dough by mixing water with the glutinous rice powder (step B-1),
A method of manufacturing red pepper paste using radish extract, characterized in that water is mixed with 10 to 30 parts by weight of glutinous rice powder based on 100 parts by weight of radish to make glutinous rice dough.
상기 무 엑기스에 호화된 찹쌀반죽, 메주가루, 고춧가루, 소금, 술을 첨가하여 혼합하는 단계(단계 C)에서는 무 100 중량부 기준으로 메주가루 10~30 중량부, 고춧가루 20~40 중량부, 소금 5~20 중량부, 술 3~4 중량부를 첨가하여 혼합하되,
상기 혼합된 재료들을 숙성하는 단계(단계 D)에서는 실온에서 4~6일간 상기 혼합된 재료들을 숙성하는 것을 특징으로 하는 무 엑기스를 이용한 고추장 제조 방법. The method of claim 5,
In the step of adding and mixing gelatinized glutinous rice dough, meju powder, red pepper powder, salt, and sake to the radish extract (step C), 10 to 30 parts by weight of meju powder, 20 to 40 parts by weight of red pepper powder, salt 5 to 20 parts by weight and 3 to 4 parts by weight of liquor are added and mixed,
In the aging step (step D) of the mixed ingredients, the mixed ingredients are aged at room temperature for 4 to 6 days.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR100504340B1 (en) | 2001-07-24 | 2005-07-27 | 김정기 | Method of producing a healthy Apple Gochujang (hot pepper paste) |
| KR100727600B1 (en) * | 2006-07-28 | 2007-06-14 | 양파마을 주식회사 | Onion gochujang using sugaring onion extract and the manufacturing method thereof |
| KR100931970B1 (en) | 2008-02-15 | 2009-12-15 | 원도경 | Manufacturing method of red ginseng honey gochujang |
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| KR100504344B1 (en) | 2001-07-24 | 2005-07-27 | 김정기 | Method of producing a healthy Pear Gochujang (hot pepper paste) |
| KR101812048B1 (en) * | 2015-03-25 | 2017-12-27 | 강달웅 | Manufacturing method of radish juice meju and manufacturing method of fermented sauce using the same |
| KR101875205B1 (en) | 2016-11-08 | 2018-07-05 | 박치호 | Red pepper paste manufacturing method using snap of lacquer tree for removing odd smell and urushiol side effect |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR100504340B1 (en) | 2001-07-24 | 2005-07-27 | 김정기 | Method of producing a healthy Apple Gochujang (hot pepper paste) |
| KR100727600B1 (en) * | 2006-07-28 | 2007-06-14 | 양파마을 주식회사 | Onion gochujang using sugaring onion extract and the manufacturing method thereof |
| KR100931970B1 (en) | 2008-02-15 | 2009-12-15 | 원도경 | Manufacturing method of red ginseng honey gochujang |
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