KR20030029737A - Hot pepper paste comprising mainly a japanese apricot and a sweet persimmon and the method thereof - Google Patents
Hot pepper paste comprising mainly a japanese apricot and a sweet persimmon and the method thereof Download PDFInfo
- Publication number
- KR20030029737A KR20030029737A KR1020010062428A KR20010062428A KR20030029737A KR 20030029737 A KR20030029737 A KR 20030029737A KR 1020010062428 A KR1020010062428 A KR 1020010062428A KR 20010062428 A KR20010062428 A KR 20010062428A KR 20030029737 A KR20030029737 A KR 20030029737A
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- KR
- South Korea
- Prior art keywords
- sweet persimmon
- sweet
- pepper paste
- red pepper
- plum
- Prior art date
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- LRBQNJMCXXYXIU-NRMVVENXSA-N tannic acid Chemical compound OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-NRMVVENXSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
본 발명은 청매실 및 단감을 주성분으로 하는 고추장 및 이것의 제조방법에 관한 것으로, 종래의 고추장의 찹쌀이나 밀가루 대신 청매실, 단감 및 고추를 사용하여 우리나라 사람들의 기호에 맞게 만들어진 것이다. 또한 본 발명은 종래의 고추장에서는 얻을 수 없었던 단감의 비타민A와 비타민C 등 각종 영양소, 매실의 구연산, 사과산, 호박산, 주석산 등 각종 유기산(사과, 복숭아 등의 50배) 및 상큼하고 단 향기, 약효를 가진다.The present invention relates to a kochujang with a main component of cheongmaesil and sweet persimmons and a method for producing the same, and is made in accordance with the taste of Korean people by using the cheongmaesil, sweet persimmon and red pepper instead of glutinous rice or flour of conventional kochujang. In addition, the present invention provides a variety of nutrients such as vitamin A and vitamin C of sweet persimmon which cannot be obtained in the conventional kochujang, various organic acids such as citric acid, malic acid, succinic acid, tartaric acid, etc. Have
특히, 감은 동의보감에 의하면 "성질이 차고 맛이 달며 독이 없고, 심폐를 부드럽게 하고 갈증을 멎게 하며, 폐위와 심열을 낫게하고, 위를 열며 술의 열독을 풀고, 위 사이의 열을 억제하며, 구건과 토혈을 그치게 한다"고 되어 있으며, 매실은 본초강목, 신농초본경, 명의별록 등에 의하면 "만성기침, 하령에 의한 가슴의 열기나 목마름, 오래된 학질, 만성설사, 치질, 혈변, 혈뇨, 부인의 혈붕, 회충에 의한 급성복통이나 구토, 갈고리촌충 구제 및 소버짐 등에 좋다"고 기록되어 있다.In particular, persimmon geunbogam said, "The nature is cold, sweet and nonpoisonous, soften the heart, quench thirst, relieve lung and deep heat, open the stomach, detoxify alcohol, suppress the heat between the stomach, dry mouth And the blood stops, "and the plum is the herbaceous tree, neonchomyeoncho, Myeong-seol, etc." chronic cough, chest heat or thirsty due to the age, old school, chronic diarrhea, hemorrhoids, bloody stools, hematuria, women's It is good for acute abdominal pain or vomiting due to blood shelf, roundworm, and extermination of hook hookworms and sores. "
일반적으로, 단감은 탄닌 성분이 불용성이 되어 단맛을 내는 것으로, 탄닌 성분은 기름기의 느끼한 맛을 중화하고, 타액의 분비를 자극하므로 동·서양인들이 기름기있는 음식 또는 육류 요리에 자주 곁들여 먹는 과일 중의 하나이고, 특히 단감은 장의 수축과 장의 분비액을 촉진하고 동맥경화증, 고혈압, 숙취예방, 야뇨증, 만성기관지염 등 각종 성인병에 효과가 탁월하다. 당분은 13-14%이고 이중 포도당 6%, 과당 2-3%, 지당 5%이며, 완숙된 단감은 카로레노이드 색소에 의해 등황색을 띠며, 복숭아, 포도, 사과, 메론 등에 비해 프로비타민A, C 및 칼륨 함량이 탁월하여 생체 내 산화환원작용, 황산화 및 철분흡수가 용이하여 괴혈방지와 암예방에 큰 효과가 있다.In general, sweet persimmon is tannin component is insoluble to give a sweet taste, tannin component neutralizes the greasy taste and stimulates the saliva secretion is one of the fruits that the East and Western people often eat greasy food or meat dishes In particular, persimmon promotes contraction of the intestine and secretion of the intestine and is excellent in various adult diseases such as atherosclerosis, hypertension, hangover prevention, enuresis, chronic bronchitis. The sugar content is 13-14%, of which glucose is 6%, fructose 2-3% and fat sugar 5%, and the mature sweet persimmon is orange by carotenoid pigment, and compared with peach, grape, apple and melon, provitamin A, It has excellent C and potassium content, so it is easy to redox in vivo, sulfate and iron absorption, which has great effect on prevention of scurvy and cancer prevention.
또한, 매실의 주성분은 구연산인데, 이 성분은 청량감과 산뜻한 맛을 느끼게 할 뿐만 아니라 피로를 회복시키고 강력한 살균작용을 발휘하는 것으로 유명하다. 매실에는 구연산 뿐만 아니라 칼슘, 철분, 비타민 A, B1, B2, C 들도 고루들어 있어 피로를 없애는 데 도움을 주는 것 중의 하나이다. 또한 매실은 구토와 설사, 회충의 구제, 타박상으로 인한 출혈, 배가 붓고 아플 때, 어린의 두창, 위경련, 가슴앓이, 위 확장 방지, 천식, 어린이의 경련, 가래, 기침, 소화불량, 장질환 및 피로회복에 좋은 효능을 가진 것으로 알려져 있다.In addition, the main ingredient of plum is citric acid, which is famous for not only refreshing and refreshing taste, but also to relieve fatigue and exert a strong bactericidal action. Plum contains not only citric acid but also calcium, iron, vitamins A, B1, B2, and C, which is one of the things that helps to eliminate fatigue. Plums also include vomiting and diarrhea, roundworm relief, bleeding from bruises, swelling and pain in the stomach, cramps in children, stomach cramps, heartburn, prevention of stomach expansion, asthma, spasms in children, sputum, cough, indigestion, bowel disease and It is known to have good effect on fatigue recovery.
고추장의 주요 성분이나 이의 제조방법에 대하여는 1765년에 발행된"증보산림경제"에 의하여 일찍부터 문헌 상으로 공지되어 있으며, 최근에는 다양한 방법에 의한 개량 고추장의 제조기법이 시도되고 있다. 즉, 종래의 고추장은 고춧가루와 물엿, 소금, 메주가루를 적당량 혼합한 후 용기에 담아서 몇 개월 정도 숙성시킨전통적인 조미식품으로 가장 보편화된 조미료라고 할 수 있다. 이는 약간 달고 매운 맛을 띠며 다소 매콤한 냄새를 가지고 보통 적색의 색을 띠는 점도가 높은 겔 상태를 나타낸다. 하지만, 종래의 고추장은 고추와 물엿으로부터의 약간의 효소와 미미한 영양소만이 있을 뿐, 본 발명과 같은 기능성 건강에 기여할 수는 없었다.The main components of kochujang and a method for producing the same are known from the literature early on by the "enhanced forest economy" published in 1765, and recently, a technique for producing improved kochujang by various methods has been tried. In other words, the conventional Gochujang is the most common seasoning as a traditional seasoning food that is mixed with red pepper powder, starch syrup, salt, meju powder and then aged in a container for several months. It is a high viscosity gel with a slightly sweet, spicy taste, a slightly spicy odor, and usually red in colour. However, conventional kochujang contains only a few enzymes and insignificant nutrients from red pepper and starch syrup, and cannot contribute to the functional health as the present invention.
따라서, 본 발명은 비타민 및 각종 영양소가 풍부하여 기능성 건강에 기여할 수 있으며, 맛과 향을 향상시킨, 청매실 및 단감이 가미된 고추장을 제공하고자 한다. 즉 본 발명은 전통적인 고추장에 청매실 및 단감을 가미한 고추장 및 그 제조방법을 제시함으로써 전통 고추장이 갖는 조미식품으로서의 가치를 살리고, 청매실 및 감이 갖는 독특한 영양적 특성을 결합시킴으로써 전통 고추장을 발전적으로 개량시키는 것을 목적으로 한다.Therefore, the present invention is rich in vitamins and various nutrients that can contribute to functional health, to improve the taste and aroma, to provide a sweet pepper and sweet persimmon pepper paste. That is, the present invention improves the value of seasoning foods of traditional kochujang by presenting kochujang with sweet plum and sweet persimmon added to traditional kochujang, and develops traditional kochujang by combining the unique nutritional characteristics of kochumae and persimmon. For the purpose of
본 발명은 매실액기스, 단감, 및 고추분, 물엿, 고추장용 메주가루 및 소금으로 구성되는 부재료를 각기 일정비율로 혼합하여 제조된다.The present invention is prepared by mixing a proportion of the ingredients consisting of plum extract, sweet persimmon, and red pepper powder, starch syrup, red pepper paste meju powder and salt, respectively.
이를 위하여 본 발명은, 청매실을 수매하여 알콜도수 25도~35도 에틸알콜에 청매실액을 추출하여 매실액주를 만드는 제1과정, 단감 과육의 분리 및 분쇄 후 냉동건조시키는 제2과정, 끓여 달인 후 식힌 물엿, 고추장용 메주가루, 고추분, 식염 등의 부재료에 상기 매실액주, 상기 분쇄 및 냉동건조된 단감 과육을 혼합하는 제3과정, 저장 탱크로 옮긴 후 3개월 가량 후숙시키는 제4과정 및 후숙된 고추장을 살균시키는 제5과정으로 이루어지는 것을 특징으로 하는 제조방법을 제공한다.To this end, the present invention, the first process of making a plum liquid liquor by extracting the liquid plum liquid in the alcoholic alcohol 25 degrees ~ 35 degrees ethyl alcohol by purchasing a plum plum, the second process of freeze drying after separating and grinding sweet persimmon pulp, boil decoction A third process of mixing the plum liquid liquor, the pulverized and lyophilized sweet persimmon flesh with subsidiary materials such as chilled starch syrup, red pepper paste meju powder, red pepper powder, and salt, a fourth process of ripening for about 3 months after transferring to a storage tank; It provides a manufacturing method comprising a fifth process of sterilizing the ripened gochujang.
이하, 본 발명에 따른 바람직한 실시예를 상세히 설명한다. 하기의 설명에는 본 발명을 이해하는데 필요한 부분을 위주로 설명하되 그 외의 부분은 본 발명의 요지를 벗어나지 않는 범위에서 생략되었다는 것에 유의하여야 한다.Hereinafter, preferred embodiments of the present invention will be described in detail. The following description focuses on the parts necessary for understanding the present invention, but it should be noted that other parts are omitted within the scope of the present invention.
본 발명의 실시예는 다음과 같다.Embodiments of the present invention are as follows.
상기 제1과정에 있어서, 매실은 익기 직전의 청매가 좋다. 껍질이 파랗고 과육이 단단하여 살이 많은 것을 고른다. 수매한 매실을 깨끗이 씻어 물기를 빼고 마른 헝겊으로 잘 닦아 하룻밤 시원한 곳에 둔다. 이 후 청매실을 알콜도수 25도~35도 에틸알콜을 넣은 깨끗이 청소된 장독에 설탕과 1:1 또는 1.2:1 비율로 넣는다. 서늘하고 햇볕이 잘 들지 않는 곳에서 숙성시켜 청매실액을 추출하여 매실액주를 만든다. 특히, 어린 매실은 독성분(비소)를 함유하고 있기 때문에 중온(25℃~45℃)에서 약 3~10개월간 추출할 필요가 있다.In the first step, the plum is a fresh medium just before ripening. The skin is blue and the flesh is hard, so choose a fleshy one. Rinse the plums you have purchased, drain them, wipe them off with a dry cloth, and put them in a cool place overnight. After that, put the umeol in a clean, clean poison containing 25 degrees to 35 degrees of ethyl alcohol and 1: 1 or 1.2: 1 with sugar. Ripen in a cool, sun-less place, extract the plum liquid to make plum wine. In particular, young plums contain toxic components (arsenic), so they need to be extracted for about 3 to 10 months at medium temperature (25 ℃ ~ 45 ℃).
상기 제2과정에 있어서, 숙성된 단감을 원료로 선별하여 불순물을 세척 제거하고, 이를 다수쪽으로 절단하여 박피와 함께 씨를 제거하고 과육만을 분리한다. 다음으로 분리된 과육을 30~80 메시(mesh) 정도로 분쇄한다. 이 분쇄 과정은 분쇄기를 이용하거나 또는 수작업으로도 가능하다. 분쇄된 단감을 냉동 건조시킨다. 이때, 영하 50℃의 냉동 건조 온도 하에서, 40~90분 가량 냉동건조 시킨다. 이 냉동건조는 건조 시간을 단축시키고, 고온 건조 또는 상온 건조에 비하여 영양소 파괴가 일어나지 않으며, 맛 자체의 변화가 일어나지 않게 함으로써 고유한 향기와 영양분을 그대로 가지게 한다.In the second process, the aged sweet persimmon is selected as a raw material to wash and remove impurities, which are cut into a plurality of parts to remove seeds together with the peel and separate only the pulp. Next, the separated flesh is ground to about 30 ~ 80 mesh (mesh). This grinding process can be carried out using a grinder or by hand. The ground sweet persimmons are freeze dried. At this time, under freeze drying temperature of minus 50 ℃, it is freeze-dried for about 40 ~ 90 minutes. This freeze drying shortens the drying time, does not cause nutrient destruction as compared to high temperature drying or room temperature drying, and does not cause a change in taste itself, thereby retaining its own aroma and nutrients.
제3과정에 있어서, 물엿을 끓여 달인 후 식힌다. 물엿, 고추장용 메주, 고추분 및 식염 등을 혼합하여 부재료를 만든다. 일반적으로 부재료는 물엿, 고추장용 메주, 고추분 및 식염 3:1.4:3.6:2로 구성된다. 이 후, 부재료에 상기 매실액주, 단감을 혼합하여 버무린 후 가열한다. 특히, 매실액주가 전체 질량의 30%이하인 경우는 고추장의 변질 우려가 있고, 60%인 경우는 고추장이 너무 묽어지는 단맛이 많이나게 된다. 30~60%의 경우 변질의 염려가 없으며, 장기간 보관할 수 있으며 매실향과 맛이 좋아지게 된다. 또한, 단감의 함량이 전체 질량의 30%이하의 경우는 고추장 속에 단감 맛이 적게 느껴지고, 60%이상인 경우는 단감 맛이 너무 강하며 입자가 너무 많이 씹히게 된다. 30~60%인 경우는 고유한 단감의 향기와 입자의 씹히는 맛이 나게 된다. 고추장용 메주는Aspergillus oryzae곰팡이,Koji곰팡이로 발효된 것을 사용하였다. 식염의 첨가는 잡균오염을 방지해 주고 숙성기간에 영향을 미친다. 상기의 성분을 혼합하여 버무린 후 약 50℃~70℃ 에서 약 2~3시간 동안 가열한다. 이때 너무 굳게 되면 매실액주를 소량 첨가한다. 가열온도가 너무 낮으면 젖산균(Lactic acid bacteria)이 번식하여 맛이 시어지게 된다. 본 발명의 가장 바람직한 함량비는 청매실액:단감:부재료의 비가 1.9:2:1.1 인 경우이었다.In the third process, the syrup is boiled, decocted and cooled. Prepare syrup by mixing syrup, red pepper paste meju, red pepper powder and salt. Generally, the subsidiary materials consist of starch syrup, kochujang meju, red pepper powder and salt 3: 1.4: 3.6: 2. Thereafter, the plum liquid liquor and sweet persimmons are mixed and mixed with the subsidiary material, followed by heating. In particular, if the plum liquor is less than 30% of the total mass, there is a risk of deterioration of gochujang, 60% is a lot of sweet soybean paste is too thin. In 30% to 60%, there is no risk of deterioration. It can be stored for a long time and the plum flavor and taste will be improved. In addition, when the content of sweet persimmon is less than 30% of the total mass, the sweet persimmon flavor is less felt in kochujang, and when the sweet persimmon is more than 60%, the sweet persimmon taste is too strong and the particles are chewed too much. In the case of 30 to 60%, the sweet persimmon aroma and the chewy taste of the particles will be obtained. Kochujang meju was used as fermented with Aspergillus oryzae fungus, Koji fungus. The addition of salt prevents microbial contamination and affects the maturation period. Mixing and mixing the above components is then heated for about 2 to 3 hours at about 50 ℃ ~ 70 ℃. If it is too hard, add a small amount of plum liquor. If the heating temperature is too low, Lactic acid bacteria will multiply and taste. The most preferable content ratio of this invention was a case where the ratio of the fresh liquid liquid: sweet persimmon: subsidiary material was 1.9: 2: 1.1.
제4과정에 있어서, 상기 혼합물을 저장탱크로 옮긴 후 약 3개월 가량 후숙시킨다.In the fourth step, the mixture is ripened for about three months after transferring to the storage tank.
제5과정에 있어서, 상기 과정에서 후숙된 고추장을 살균 시킨다. 살균 과정은 약 100℃의 살균 온도에서 약 2~3분 살균하면 효소가 실활하게 된다.In the fifth process, sterilized gochujang ripened in the process. Sterilization process is about 2 to 3 minutes sterilization at a sterilization temperature of about 100 ℃ enzyme deactivation.
상기한 바와 같이 완성된 본 발명 청매실 및 단감 고추장은 청매실 및 단감 고유의 향기를 은은히 풍기면서 단감의 단맛이 은은히 남는 미각 작용이 나타남을알 수 있다.As described above, the present invention Cheongmaesil and sweet persimmon gochujang can be seen that the sweetness of the sweet persimmon while leaving the fragrance unique to the cheongmaesil and sweet persimmon is subdued.
본 발명은 전통 고추장이 갖는 조미 기능에 단감과 매실이 가지는 기능성 작용이 감미되어, 높은 영양소와 독특한 맛을 지닌 식품으로서의 가치를 고양시킬 수 있는 효과를 발휘하게 된다. 또한 다양한 수요자의 기호에 맞는 고추장 및 그 제조방법을 제안함으로써 더 경쟁력있는 식품산업을 육성 발전시키는데 일익을 담당하게 될 것이다.The present invention sweetens the functional action of sweet persimmon and plum to the seasoning function of the traditional gochujang, thereby exhibiting the effect of enhancing the value as a food having high nutrients and unique taste. In addition, it will play a part in fostering and developing a more competitive food industry by proposing gochujang and its manufacturing method suitable for various consumers' preferences.
특히, 감이 갖는 독특한 맛과 높은 열량, 당분 및 비타민의 작용에 의한 숙취해소와 미용에 좋고, 수렴성이 있는 탄닌산이 많이 함유되어 설사를 멎게 하거나 배탈을 낫게 해주는 동시에 위궤양 환자들에게 유용한 효과를 갖게 된다. 또한 매실의 구연산은 청량감 및 피로회복, 강력한 살균효과를 발휘하며, 구토, 설사, 천식, 장질환 등에 효과를 가진다. 이러한 효능을 식품을 통하여 섭취하게 하여 국민 건강의 증진에 이바지하게 된다.In particular, the unique taste, high calories, sugar and vitamins are good for the hangover and beauty, and it contains astringent tannic acid, which helps diarrhea or stomach upset, and has a beneficial effect on gastric ulcer patients. do. In addition, citric acid is a refreshing and fatigue recovery, strong sterilization effect, and has an effect on vomiting, diarrhea, asthma, intestinal diseases. This effect is taken through food to contribute to the promotion of national health.
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KR20020007245A (en) * | 2001-10-30 | 2002-01-26 | 최성숙 | Citrus Pepper Paste |
KR20040009532A (en) * | 2002-07-24 | 2004-01-31 | 김윤섭 | Preparation of the Vinegared Red Pepper Paste using Plum Vinegar and Concentrated Liquor |
KR100420295B1 (en) * | 2002-03-29 | 2004-03-02 | 서명선 | Method for manufacturing hot pepper paste using plum and the hot pepper paste manufactured thereby |
KR100479783B1 (en) * | 2002-08-21 | 2005-03-30 | 경상남도 하동군 | Kochujang adding persimmon and green tea |
KR100719224B1 (en) * | 2005-11-25 | 2007-05-18 | 순창진미식품(주) | Manufacturing method of thick soypaste mixed with red pepper |
KR101647792B1 (en) * | 2015-12-16 | 2016-08-11 | (주)라파프로폴리스 | A method for making red pepper fermentates added propolis and plum, and a red pepper fermentates made by the method |
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Publication number | Priority date | Publication date | Assignee | Title |
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KR20020007245A (en) * | 2001-10-30 | 2002-01-26 | 최성숙 | Citrus Pepper Paste |
KR100420295B1 (en) * | 2002-03-29 | 2004-03-02 | 서명선 | Method for manufacturing hot pepper paste using plum and the hot pepper paste manufactured thereby |
KR20040009532A (en) * | 2002-07-24 | 2004-01-31 | 김윤섭 | Preparation of the Vinegared Red Pepper Paste using Plum Vinegar and Concentrated Liquor |
KR100479783B1 (en) * | 2002-08-21 | 2005-03-30 | 경상남도 하동군 | Kochujang adding persimmon and green tea |
KR100719224B1 (en) * | 2005-11-25 | 2007-05-18 | 순창진미식품(주) | Manufacturing method of thick soypaste mixed with red pepper |
KR101647792B1 (en) * | 2015-12-16 | 2016-08-11 | (주)라파프로폴리스 | A method for making red pepper fermentates added propolis and plum, and a red pepper fermentates made by the method |
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