KR20140132200A - Manufacturing method of traditional red pepper paste - Google Patents
Manufacturing method of traditional red pepper paste Download PDFInfo
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Abstract
Description
본 발명은 전통 찹쌀고추장의 제조방법에 관한 것으로, 30℃의 물과 엿기름을 혼합하고, 엿기름 분말을 침지하여 엿기름 물이 우러나오도록 한 후, 여과하여 엿기름 물 제조 단계; 물과 찹쌀가루를 혼합하여 50~60℃로 교반하면서 가열하여 찹쌀죽을 제조하는 단계; 상기 엿기름 물을 찹쌀죽과 혼합하여 40~50℃로 가열하여 찹쌀죽을 삭히고, 삭힌 찹쌀죽을 가열하여 끓기 시작하면 약한 불에서 4~5시간 동안 달인 후, 40℃로 냉각하여 조청으로 제조하는 단계; 상기 냉각된 조청과 메줏가루와 혼합하여 30℃로 냉각한 후, 고춧가루를 혼합하여 점도를 조절한 후, 천일염을 혼합하여 고추장 조성물을 제조하는 단계; 상기 고추장 조성물을 10일 동안 3~5일에 한 번씩 천일염을 추가하여 간을 맞추는 천일염 추가 단계; 및 상기 고추장 조성물의 간을 맞춘 후 항아리에 담고 뚜껑을 덮어 10~12개월 동안 숙성하는 단계;를 포함하여 이루어지는 것이다.The present invention relates to a method for producing a conventional glutinous rice koji paste, which comprises mixing water and maltose at 30 ° C, immersing the malt powder in a distilled water so as to produce maltose, filtering and preparing maltose; Mixing the water and the glutinous rice powder and heating the mixture at 50 to 60 캜 with stirring to prepare glutinous rice porridge; The maltose is mixed with glutinous rice bran and heated to 40 to 50 캜 to remove sticky rice porridge. When the cooked glutinous rice is boiled, it is boiled for 4 to 5 hours in a weak fire, and then cooled to 40 캜 to prepare crude fat. Cooling the mixture to 30 캜, mixing the red pepper powder to adjust the viscosity, and then mixing the sunflower powder to prepare a hot pepper composition; Adding the salt to the liver by adding the salt of the kochujang composition to the liver every 3 to 5 days for 10 days; And adjusting the liver of the kochujang composition, placing it in a jar, and lidding it for 10 to 12 months.
고추장은 우리 고유의 발효식품으로서, 단백질, 지방, 비타민 A, C등이 풍부한 복합 발효 조미료로, 주로 각종 찌개의 맛을 내고, 생채나 숙채, 조림, 구이 등의 조미료로 이용되고 있다.Kochujang is our own fermented food. It is a complex fermented seasoning rich in protein, fat, vitamins A and C, and is used mainly as seasoning for raw stew, stew, stew, and roast.
고추장은 탄수화물이 가수분해되어 생긴 단맛과 콩단백에서 추출되는 아미노산의 감칠맛, 고추의 매운맛, 소금의 짠맛 등이 조화를 이룬 조미료이면서 기호식품이다.Kochujang is a seasoning food that is harmonized with the sweetness of the hydrolysis of carbohydrates, the richness of the amino acids extracted from soy protein, the hot spices of pepper, and the salty taste of salt.
통상적인 고추장은 고춧가루, 엿기름, 찹쌀가루, 메줏가루 및 소금 등을 주재료로 하여 혼합한 후 발효 및 숙성시킴으로 제조하게 된다.Conventional kochujang is prepared by fermentation and aging after mixing red pepper powder, malt, glutinous rice powder, fermented powder, salt, etc. as main ingredients.
상기와 같은 고추장을 제조하는데 있어서, 전통적인 방법으로 제조된 전통고추장은 영양이 우수하나, 제조공정이 표준화되어 있지 않고 제조공정이 복잡하고 오래 걸린다는 단점이 있었다.In producing such a red pepper paste, the traditional red pepper paste prepared by the conventional method has excellent nutrition, but the manufacturing process is not standardized, and the manufacturing process is complicated and takes a long time.
이러한 문제점을 해결하기 위하여 전통적으로 제조되는 고추장의 영양을 향상시키고, 제조공정을 표준화하며, 간소화하는 고추장의 제조기술을 개발하고 있다.To solve these problems, we are developing a manufacturing technique of kochujang which improves the nutrition of the traditional kochujang, standardizes the manufacturing process, and simplifies it.
하지만, 전통적인 제조방법을 간소화한 개량식 고추장은 방부제나 고추장의 영양을 높이며, 특유의 향을 제거하기 위한 인위적인 합성 첨가물 등이 다량 함유되어 있어 건강상의 위협을 주고 있다.However, the modified kochujang, which simplifies traditional manufacturing methods, poses a health risk because it contains a lot of artificial synthetic additives to enhance the nutrition of preservatives and kochujangs and to remove the unique flavor.
상기와 같이 합성 첨가물이나 방부제를 포함하지 않고 개량된 고추장의 제조기술 중 등록특허 제10-1181943호에는 고로쇠나무의 수액을 이용한 고추장 및 그 제조방법을 개시된 것이며, 등록특허 제10-1183247호에는 마늘 고추장 및 그 제조방법이 개시된 것이며, 등록특허 제10-1105165호에는 돼지감자를 이용한 고추장 제조방법이 개시된 것이다.As described above, Patent No. 10-1181943 discloses a technique for manufacturing modified kochujang without containing synthetic additives and preservatives, and also discloses a method for producing kochujang using a sap of a ginseng tree, and Japanese Patent No. 10-1183247 discloses a method for producing kochujang Kochujang and its production method are disclosed, and Japanese Patent No. 10-1105165 discloses a method of manufacturing a Kochujang using a porcine potato.
상기의 등록특허들은 고추장을 제조하기 위하여 별도의 고로쇠나무 수액을 준비하거나, 마늘을 세절하여 발효시켜 준비하거나 돼지감자를 분말화하여 메주의 제조 및 엿기름과 혼합하여 엿기름 물을 제조하는 등의 별도의 제조공정이 필요하여 고추장의 제조과정이 복잡해진다는 문제점이 있다.The above-mentioned registered patents disclose a method for preparing kojoojang, which comprises the steps of preparing separate sap of Kochujang, fermenting garlic to prepare fermented soybeans, powdering potatoes to prepare meju and mixing malt with malt There is a problem that the manufacturing process is required and the manufacturing process of the kochujang is complicated.
본 발명은 상기와 같이 전통 찹쌀고추장의 제조방법을 표준화하여 제조되는 고추장의 맛이 일정하며, 제조공정이 복잡하지 않은 전통 찹쌀고추장을 제조하는 것을 목적으로 한다.The objective of the present invention is to produce a traditional glutinous rice kochujang having a uniform flavor of the kojukjang prepared by standardizing the conventional method of producing glutinous rice koji paste as described above and having no complicated manufacturing process.
본 발명은 전통 찹쌀고추장의 제조방법에 관한 것으로, 330℃의 물과 엿기름을 혼합하고, 엿기름 분말을 침지하여 엿기름 물이 우러나오도록 한 후, 여과하여 엿기름 물 제조 단계; 물과 찹쌀가루를 혼합하여 50~60℃로 교반하면서 가열하여 찹쌀죽을 제조하는 찹쌀죽 제조단계; 상기 엿기름 물을 찹쌀죽과 혼합하여 40~50℃로 가열하여 찹쌀죽을 삭히고, 삭힌 찹쌀죽을 가열하여 끓기 시작하면 약한 불에서 4~5시간 동안 달인 후, 40℃로 냉각하여 조청으로 제조하는 조청제조단계; 상기 냉각된 조청과 메줏가루와 혼합하여 30℃로 냉각한 후, 고춧가루를 혼합하여 점도를 조절한 후, 천일염을 혼합하여 고추장 조성물을 제조하는 고추장 조성물제조단계; 상기 고추장 조성물을 10일 동안 3~5일에 한 번씩 천일염을 추가하여 간을 맞추는 천일염 추가 단계; 및 상기 고추장 조성물의 간을 맞춘 후 항아리에 담고 뚜껑을 덮어 10~12개월 동안 숙성하는 숙성단계;를 포함하여 이루어지는 것을 특징으로 한다.The present invention relates to a method for producing a conventional glutinous rice koji paste, which comprises mixing water and maltose at 330 ° C, immersing the malt powder in a distilled water to produce maltose, filtering and preparing maltose; Mixing the water and the glutinous rice flour and heating the mixture at 50 to 60 캜 with stirring to produce glutinous rice porridge; The maltolate is mixed with glutinous rice bran and heated to 40 to 50 ° C to remove sticky rice porridge. When the cooked glutinous rice is boiled, it is boiled for 4 to 5 hours in a weak fire and then cooled to 40 ° C. step; Preparing a red pepper sauce composition by mixing the safflower and molten kaolin, cooling the sauce mixture to 30 캜, mixing red pepper powder to adjust its viscosity, and then mixing sun salt; Adding the salt to the liver by adding the salt of the kochujang composition to the liver every 3 to 5 days for 10 days; And an aging step of keeping the liver of the kochujang composition in the jar and covering it with the lid and aging for 10 to 12 months.
또한, 상기 엿기름 물은 물 75~80중량% 및 엿기름 분말 20~25중량%를 혼합하여 이루어지는 것을 특징으로 한다.In addition, the maltose is characterized by mixing 75 to 80% by weight of water and 20 to 25% by weight of maltose powder.
또한, 상기 찹쌀죽은 물 60~70 중량% 및 찹쌀가루 30~40중량%를 혼합하여 이루어지는 것을 특징으로 한다.Also, it is characterized in that 60 to 70% by weight of the glutinous rice dead water and 30 to 40% by weight of glutinous rice flour are mixed.
또한, 상기 고추장 조성물은 조청 60~65중량%, 메줏가루 8~12중량%, 고춧가루 16~20중량% 및 천일염 8~12중량%를 혼합하여 이루어지는 것을 특징으로 하는 한다.The kochujang composition is prepared by mixing 60 to 65% by weight of crude oil, 8 to 12% by weight of fermented powder, 16 to 20% by weight of red pepper powder, and 8 to 12% by weight of salted salt.
본 발명은 전통 찹쌀고추장의 제조공정을 표준화하며, 이에 따라 제조된 고추장의 맛과 영양이 일정하게 제조할 수 있다는 효과가 있다.The present invention standardizes the manufacturing process of a traditional glutinous rice kochujang, and thus has the effect that the taste and nutrition of the prepared kochujang can be constantly produced.
또한, 본 발명은 전통 찹쌀고추장의 제조공정을 표준화함으로써 제조공정이 복잡하지 않은 전통 찹쌀고추장을 제조할 수 있다는 효과가 있다. In addition, the present invention has the effect of making a traditional glutinous rice kochujang which is not complicated in the manufacturing process by standardizing the manufacturing process of a traditional glutinous rice kochujang.
도 1은 본 발명에 따른 전통 찹쌀고추장의 제조공정도1 is a diagram showing a process for producing a traditional glutinous rice kochujang according to the present invention
본 발명에 따른 전통 찹쌀고추장에 대하여 상세히 설명하겠다. The traditional glutinous rice kochujang according to the present invention will be described in detail.
도 1은 본 발명에 따른 전통 찹쌀고추장의 제조공정도가 도시된 것으로, 엿기름 물 제조단계; 찹쌀죽 제조단계; 조청 제조단계; 고추장 조성물 제조단계; 천일염 추가단계; 숙성단계를 포함하여 이루어진다.1 is a view illustrating a process for producing a traditional glutinous rice kochujang according to the present invention. Glutinous rice porridge preparation step; Seasoning production phase; A step of preparing a kochujang composition; Additional step of sun salt; And an aging step.
먼저, 엿기름 물 제조단계는 30℃의 물과 엿기름 분말을 혼합하고, 엿기름 분말을 침지하여 엿기름 물이 우러나오면 여과하여 제조하는 단계이다. First, in the malt production step, water and malt powder are mixed at 30 ° C, and the malt powder is dipped therein, followed by filtration when malted water comes out.
상기 엿기름 분말에서 엿기름 물이 잘 우러나올 수 있도록 하여, 30℃의 미지근한 물에 침지하는 것이 바람직하다.It is preferable to immerse the malt powder in lukewarm water at 30 캜 so that the malt may come out well from the malt powder.
엿기름 물의 제조방법에 있어서 다른 방법으로는 엿기름 분말이 들어간 면보를 미지근한 물에 넣고 주물러 엿기름 물이 물에 우러나오도록 하는 방법을 통해 엿기름 물을 제조할 수도 있겠다.Another method of producing maltose can be to prepare maltose by adding a cotton swab containing maltose powder into lukewarm water and bringing the malt sprout to the water.
상기 엿기름 물의 제조방법에서 바람직한 함량비는 물 75~80중량% 및 엿기름 분말 20~25중량%로 이루어지는 것이 바람직하겠다.The preferable content ratio of the malt is preferably 75 to 80% by weight of water and 20 to 25% by weight of the malt powder.
찹쌀죽 제조단계는 물과 찹쌀가루를 혼합하여 50~60℃로 교반하면서 가열하여 찹쌀죽을 제조하는 단계이다. In the step of making glutinous rice porridge, water and glutinous rice flour are mixed and heated at 50 to 60 ° C with stirring to produce glutinous rice porridge.
상기 찹쌀죽을 제조단계에서 찹쌀가루가 눌어붙는 것을 예방하도록 혼합된 물과 찹쌀가루의 혼합물의 온도가 50~60℃를 이루도록 교반하면서 가열한다. The mixture of the water and the glutinous rice flour is heated with stirring so that the temperature of the mixture of the water and the glutinous rice powder is maintained at 50 to 60 ° C so as to prevent the glutinous rice flour from sticking to the glutinous rice gruel.
상기 찹쌀죽 제조단계의 바람직한 함량비는 물 60~70 중량% 및 찹쌀가루 30~40중량%인 것이 바람직한데, 제조되는 찹쌀죽이 너무 묽거나 되지 않도록 제조하도록 한다.The preferred content ratio of the glutinous rice briquettes is 60 to 70% by weight of water and 30 to 40% by weight of glutinous rice powder.
조청제조단계는 상기 엿기름 물과 찹쌀죽을 혼합하여 40~50℃로 가열하여 찹쌀죽을 삭히고, 삭힌 찹쌀죽을 가열하여 끓기 시작하면 약한 불에서 4~5시간 동안 달인 후, 40℃로 냉각하는 단계이다. In the preparation step, the maltose and glutinous rice are mixed and heated at 40 to 50 ° C. to remove glutinous rice porridge. When the cooked glutinous rice is boiled, it is boiled for 4 to 5 hours in a weak fire and then cooled to 40 ° C.
상기 혼합된 엿기름 물과 찹쌀죽의 온도가 40~50℃를 이루도록 1시간 동안 가열하여 찹쌀죽의 입자가 엿기름 물에 의해 완전히 삭혀 삭힌 찹쌀죽에 얼굴이 비칠 정도로 삭혀지도록 한다.The mixed malt waters and glutinous rice bran are heated to 40 to 50 ° C for 1 hour so that the particles of the glutinous rice bran are completely cut off by the malt wax so that the surface of the glutinous rice bran is cut to a degree that the face can be seen.
상기 삭힌 찹쌀죽을 가열하여 삭힌 찹쌀죽이 끓기 시작하여 70~80℃가 되면 약한불에서 4~5시간 동안 눌어붙지 않도록 교반하면서 달여 조청을 제조하며, 제조된 조청을 용기에 옮겨 담아 40℃로 냉각한다.When the cooked glutinous rice bran was heated, the cooked glutinous rice bran started to boil, and when the temperature reached 70 to 80 ° C, it was agitated for 4 to 5 hours so that it would not stick to the cooked rice bran. .
고추장 조성물 제조단계는 상기 냉각된 조청과 메줏가루와 혼합하여 30℃로 냉각한 후, 고춧가루를 혼합하여 점도를 조절한 후, 천일염을 혼합하여 제조하는 단계이다.In the step of preparing the kochujang composition, the mixture is cooled to 30 ° C by mixing with the cooled starch and the fermented powder, mixing the red pepper powder to adjust the viscosity, and then mixing with the sun salt.
상기 고추장 조성물 제조단계는 조청과 메줏가루, 고춧가루 및 천일염을 한번에 혼합하지 않고 조청과 메줏가루를 먼저 혼합하여 온도를 30℃로 냉각한 후, 고춧가루를 2~3회로 나누어 혼합하여 점도를 조절하면서 혼합한 후, 이후, 천일염 또한 2~3회로 나누어 혼합하여 간을 맞춘다.The preparation of the kochujang composition was carried out by mixing the jochung and the makuli powder without mixing the jochung, the red pepper powder and the sun salt at once, cooling the temperature to 30 캜, and mixing the red pepper powder by 2 or 3 times, After that, after 2 to 3 times the sun salt is also mixed by mixing the liver.
상기와 같은 순서로 고추장 조성물을 혼합하는 것은, 끈끈한 점도를 가진 조청과 메줏가루와 고춧가루의 혼합이 고루 이루어질 수 있도록 하며, 특히 고춧가루를 조청과 메줏가루의 혼합 후에 2~3회로 나눠 혼합함으로써 고춧가루가 점도가 있는 조청과의 혼합이 고루 이루어질 수 있도록 하며, 고춧가루의 발색이 잘 이루어질 수 있도록 하기 위함이며, 상기 천일염 또한 2~3회로 나눠 혼합하여 간을 맞춰 고추장이 너무 짜지 않도록 하기 위함이다.Mixing the composition with the koji paste composition in the above procedure makes it possible to mix the red pepper powder with the sweet red pepper powder by mixing the red pepper powder with the sweet red pepper powder by mixing the red pepper powder with the sweet red pepper powder in two or three times, It is to make the mixing of the orange juice with the viscosity uniformly and to make the coloring of the red pepper powder to be well done, and to prevent the red pepper paste from being too squeezed by mixing the sun salt twice or three times.
상기 고추장 조성물의 바람직한 함량비는 조청 60~65중량%, 메줏가루 8~12중량%, 고춧가루 16~20중량% 및 천일염 8~12중량%인 것이 바람직하다.Preferably, the content of the kochujang composition is 60 to 65 wt% of seasoning, 8 to 12 wt% of fermented powder, 16 to 20 wt% of red pepper powder, and 8 to 12 wt% of sun salt.
천일염 추가 단계는 상기 고추장 조성물을 10일 동안 3~5일에 한 번씩 천일염을 추가하여 추가 간을 맞추는 단계이다. The step of adding sun-salt is a step of adding the sun-salt to the additional liver every 3 to 5 days for 10 days.
이는 상기 고추장 조성물의 제조단계에서 천일염을 넣어 간을 맞춘다 하더라도, 천일염의 입자 굵기에 따라 용해되는 시간이 걸리게 되며, 단맛의 조청으로 인해 고추장의 간이 덜해지게 되어 10일 동안 3~5일에 한 번씩 천일염을 추가한다.This is because, even if the liver is put into the liver by adding the salt in the preparation step of the kochujang composition, it takes time to dissolve in accordance with the particle size of the sun salt, and the sweetness of the sweet pepper makes the kochujang liver less, Add sun salt.
상기 천일염 추가 단계는 고추장 조성물 제조단계에서 첨가되는 천일염 중 일부 남긴 것을 사용하여 고추장 조성물의 간을 맞추는 것이 바람직하다.It is preferable that the liver of the kochujang composition is adjusted by using a part of the sun-dried salt added in the step of preparing the kochujang composition.
숙성단계는 상기 천일염 추가 단계에서 간을 맞춘 고추장 조성물을 내부를 화염소독한 항아리에 담고 뚜껑을 덮어 10~12개월 동안 숙성하는 단계이다. In the aging step, the liver kochujang composition prepared in the above step of adding sun-salt is placed in a flame-sterilized pot and covered with a lid for aging for 10 to 12 months.
상기 고추장 조성물이 담긴 항아리의 입구에 천을 씌운 후 고무줄로 천과 항아리의 입구를 묶은 후 항아리의 뚜껑을 덮고 숙성하며, 숙성 중 햇볕이 좋은 날 항아리 뚜껑을 열어 항아리 내부를 환기시키고, 햇볕을 쫴 고추장의 숙성 및 발효가 잘 이루어질 수 있도록 한다.After covering the entrance of the jar containing the kochujang composition with a cloth, the mouth of the jar and the cloth are bundled with a rubber band. The lid of the jar is covered and aged. During the ripening, the lid of the sun is opened to open the lid to cool the inside of the jar. So that the fermentation and fermentation of the fermentation broth can be performed well.
상기와 같은 방법을 통해 본 발명에 따른 전통 찹쌀고추장을 제조할 수 있으며, 표준화된 전통 찹쌀고추장의 제조방법을 제공할 수 있다.The conventional glutinous rice kochujang according to the present invention can be manufactured through the above-described method, and a standardized method of producing a conventional glutinous rice kochujang can be provided.
이하, 본 발명의 실시예에 따라 전통 찹쌀고추장의 제조방법에 대해 상세히 설명하겠다.Hereinafter, a method for producing a traditional glutinous rice kochujang according to an embodiment of the present invention will be described in detail.
실시예.Examples.
1. 엿기름 물 제조1. Malt production
30℃로 가열한 물 15ℓ와 엿기름 분말 4kg을 혼합하고, 엿기름 분말을 30분 동안 침지시켜 엿기름 물이 우러나오도록 한 후, 여과하여 엿기름 물을 제조한다.15 liters of water heated to 30 ° C and 4 kg of malt powder are mixed and the malt powder is immersed for 30 minutes so that the malted water comes out, and then the malt is prepared by filtration.
2. 찹쌀죽 제조2. Making glutinous rice porridge
물 20ℓ와 찹쌀가루 10kg을 혼합한 후, 50~60℃로 가열하여 30분 동안 교반하면서 찹쌀죽을 제조한다.20 liters of water and 10 kg of glutinous rice flour are mixed and heated to 50 to 60 캜 and stirred for 30 minutes to prepare glutinous rice porridge.
3. 조청제조3. Chochung manufacturing
상기 제조된 찹쌀죽과 엿기름 물을 혼합한 후, 약한불에서 40~50℃로 가열하여 1시간 동안 교반하면서 찹쌀죽을 삭히고, 상기 삭힌 찹쌀죽을 가열하여 끓기 시작하면 약한불에서 70~80℃로 가열하여 4~5시간 동안 교반하면서 갈색이 되도록 달여 조청을 제조한다.After mixing the above prepared glutinous rice bran and maltic water, the resulting mixture was heated at 40 to 50 ° C in a weak fire and stirred for 1 hour. The glutinous rice porridge was cut off and heated to 70 to 80 ° C And stirred for ~ 5 hours to prepare brown rice cake to be brown.
상기 제조된 조청을 용기에 옮겨 담아 40℃로 냉각하여 준비한다.The prepared ocher was transferred to a container and cooled to 40 ° C to prepare it.
4. 고추장 조성물 제조4. Manufacture of kochujang composition
상기 냉각된 조청 25kg과 메줏가루 4kg을 넣고 혼합하여 30℃로 냉각한 후, 고춧가루 7kg를 2~3회로 나눠 혼합하여 점도를 조절한 후, 천일염 4kg을 혼합하여 고추장 조성물을 제조한다.The cooled kojung 25kg and 4kg of fermentation flour 4kg are mixed and cooled to 30 ℃ and 7kg of red pepper powder is mixed by 2 or 3 times to adjust the viscosity and 4kg of sun salt are mixed to prepare a kochujang composition.
5. 천일염 추가 단계5. Additional steps for sun salt
상기 고추장 조성물을 10일 동안 3~5일씩 천일염 1kg을 추가하여 간을 맞춘다.The liver is adjusted by adding 1 kg of salted salted salted salted red pepper slurry for 3 to 5 days for 10 days.
6. 숙성6. Aging
상기 간을 맞춘 고추장 조성물을 화염소독한 항아리에 담고 항아리의 뚜껑을 덮은 후에 10~12개월 동안 숙성한다.The above-prepared liver kochujang composition is placed in a flame-sterilized jar, covered with a lid, and matured for 10 to 12 months.
상기 숙성 중 햇볕이 좋은 날 항아리 뚜껑을 열어 항아리 내부를 환기시키고, 햇볕을 쫴 고추장의 숙성 및 발효가 잘 이루어질 수 있도록 한다. During the aging process, open the lid of the pot in a sunny day, ventilate the inside of the pot, and let the sunshine kochujang ripen and ferment well.
실험예. 전통 찹쌀고추장의 일반성분분석Experimental example. General composition analysis of traditional glutinous rice kochujang
상기 실시예에 따라 제조된 전통 찹쌀 고추장의 일반성분분석을 하였으며, 이에 대한 결과를 표 1에 나타내었다.The general composition of the conventional glutinous rice kochujang prepared according to the above examples was analyzed, and the results are shown in Table 1.
Claims (4)
물과 찹쌀가루를 혼합하여 50~60℃로 교반하면서 가열하여 찹쌀죽을 제조하는 찹쌀죽 제조단계;
상기 엿기름 물을 찹쌀죽과 혼합하여 40~50℃로 가열하여 찹쌀죽을 삭히고, 삭힌 찹쌀죽을 가열하여 끓기 시작하면 약한 불에서 4~5시간 동안 달인 후, 40℃로 냉각하여 조청으로 제조하는 조청제조단계;
상기 냉각된 조청과 메줏가루와 혼합하여 30℃로 냉각한 후, 고춧가루를 혼합하여 점도를 조절한 후, 천일염을 혼합하여 고추장 조성물을 제조하는 고추장 조성물 제조단계;
상기 고추장 조성물을 10일 동안 3~5일에 한 번씩 천일염을 추가하여 간을 맞추는 천일염 추가 단계; 및
상기 고추장 조성물의 간을 맞춘 후 항아리에 담고 뚜껑을 덮어 10~12개월 동안 숙성하는 숙성단계;
를 포함하여 이루어지는 것을 특징으로 하는 전통 찹쌀고추장의 제조방법.
Mixing water and maltose at 30 DEG C, immersing the malt powder in the resulting solution so that the maltose comes out, filtering and preparing maltose;
Mixing the water and the glutinous rice flour and heating the mixture at 50 to 60 캜 with stirring to produce glutinous rice porridge;
The maltolate is mixed with glutinous rice bran and heated to 40 to 50 ° C to remove sticky rice porridge. When the cooked glutinous rice is boiled, it is boiled for 4 to 5 hours in a weak fire and then cooled to 40 ° C. step;
Preparing a red pepper sauce composition by mixing the safflower and molten kaolin, cooling the sauce mixture to 30 캜, mixing red pepper powder to adjust the viscosity thereof, and then mixing sun salt;
Adding the salt to the liver by adding the salt of the kochujang composition to the liver every 3 to 5 days for 10 days; And
Aging in which the liver of the kochujang composition is put in a jar, covered with a lid and matured for 10 to 12 months;
And a method of manufacturing a traditional glutinous rice kochujang.
The method of producing a traditional glutinous rice koji paste according to claim 1, wherein the maltolite is a mixture of 75 to 80% by weight of water and 20 to 25% by weight of maltose powder.
The process for producing a traditional glutinous rice koji paste according to claim 1, wherein 60 to 70% by weight of the glutinous rice dead water and 30 to 40% by weight of glutinous rice flour are mixed.
The koji paste composition according to claim 1, wherein the koji paste composition is a mixture of 60 to 65% by weight of crude oil, 8 to 12% by weight of fermented flour, 16 to 20% by weight of red pepper powder and 8 to 12% Gt;
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| KR20160133313A (en) * | 2015-05-12 | 2016-11-22 | 김민주 | Red Pepper paste using helianthus tuberosus and its manufacturing method |
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| KR20160133313A (en) * | 2015-05-12 | 2016-11-22 | 김민주 | Red Pepper paste using helianthus tuberosus and its manufacturing method |
| KR101578664B1 (en) * | 2015-07-17 | 2015-12-21 | 칠갑사니 영농조합법인 | Manufacturing method of Korea hot pepper paste Using Sap of Acer mono |
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