KR20160140117A - Manufacture method of red pepper paste using tangerine enzyme - Google Patents
Manufacture method of red pepper paste using tangerine enzyme Download PDFInfo
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- KR20160140117A KR20160140117A KR1020150076276A KR20150076276A KR20160140117A KR 20160140117 A KR20160140117 A KR 20160140117A KR 1020150076276 A KR1020150076276 A KR 1020150076276A KR 20150076276 A KR20150076276 A KR 20150076276A KR 20160140117 A KR20160140117 A KR 20160140117A
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- red pepper
- tangerine
- pepper paste
- mandarin
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- 239000001728 capsicum frutescens Substances 0.000 title claims abstract description 32
- 102000004190 Enzymes Human genes 0.000 title claims abstract description 29
- 108090000790 Enzymes Proteins 0.000 title claims abstract description 29
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 17
- 238000000034 method Methods 0.000 title abstract description 15
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- 150000003839 salts Chemical class 0.000 claims abstract description 33
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- 238000000855 fermentation Methods 0.000 claims description 28
- 230000004151 fermentation Effects 0.000 claims description 28
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 24
- 239000000843 powder Substances 0.000 claims description 13
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- 239000012267 brine Substances 0.000 claims description 7
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 7
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- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 5
- 241000207199 Citrus Species 0.000 claims description 4
- 235000020971 citrus fruits Nutrition 0.000 claims description 4
- 239000000052 vinegar Substances 0.000 claims description 4
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- 240000008574 Capsicum frutescens Species 0.000 claims description 3
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 3
- 244000068988 Glycine max Species 0.000 claims description 3
- 235000010469 Glycine max Nutrition 0.000 claims description 3
- 235000013312 flour Nutrition 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims description 2
- 239000002253 acid Substances 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- 210000002445 nipple Anatomy 0.000 claims description 2
- 239000000463 material Substances 0.000 abstract description 9
- 235000019640 taste Nutrition 0.000 abstract description 8
- 230000000694 effects Effects 0.000 abstract description 7
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 7
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- 235000015424 sodium Nutrition 0.000 abstract description 4
- 239000011734 sodium Substances 0.000 abstract description 4
- 229910052708 sodium Inorganic materials 0.000 abstract description 4
- 235000019605 sweet taste sensations Nutrition 0.000 abstract description 4
- 235000014659 low sodium diet Nutrition 0.000 abstract description 3
- 230000001954 sterilising effect Effects 0.000 abstract description 3
- YVGGHNCTFXOJCH-UHFFFAOYSA-N DDT Chemical group C1=CC(Cl)=CC=C1C(C(Cl)(Cl)Cl)C1=CC=C(Cl)C=C1 YVGGHNCTFXOJCH-UHFFFAOYSA-N 0.000 abstract 1
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- 239000004615 ingredient Substances 0.000 description 8
- 239000002075 main ingredient Substances 0.000 description 7
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- 238000012986 modification Methods 0.000 description 2
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- 235000021023 sodium intake Nutrition 0.000 description 2
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- 244000291564 Allium cepa Species 0.000 description 1
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- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 241000220225 Malus Species 0.000 description 1
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- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 206010037660 Pyrexia Diseases 0.000 description 1
- 244000088415 Raphanus sativus Species 0.000 description 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 1
- 235000019764 Soybean Meal Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
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- 238000001784 detoxification Methods 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000009088 enzymatic function Effects 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
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- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000004455 soybean meal Substances 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
Images
Classifications
-
- A23L11/20—
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Seasonings (AREA)
Abstract
Description
The present invention relates to a method for manufacturing a red pepper paste which is based on a tangerine enzyme fermented with tangerine as a main ingredient. More specifically, the present invention relates to a method for producing red pepper paste, As a main ingredient.
As a background of the invention, NAVER kochujang dipping, etc. In this method, red pepper powder, malt, flower seeds (re-fever), glutinous rice or starch grain powder and fermented soybean meal are added, and the prepared kochujang is put into a jar and after 6 months to 1 year of aging You can consume kochujang.
In this case, when preparing kochujang, kochujang is fermented, and since the kochujang is formed on its upper surface with a hemorrhoid (a mold like substance formed on the outer surface of food), it must be stirred at any time and it takes a considerable period of time to complete the kochujang There was a problem.
In addition, most of the minerals that are beneficial to the human body contained in the sun-salt contained in the process of redissolving in the process of redissolving are disappeared because it contains less minerals, and it does not dissolve in the process of mixing and adding kochujang to the kochujang. There is a problem that it is difficult to feel the unique flavor of the kochujang, and there is a trouble that the kochujang should be poured into the kochujang in order to match the liver in the process of aging the kochujang. In this process, In order to match the liver of kochujang, many kochujang were distributed in the kochujang so that the amount of sodium intake was higher than the daily recommended sodium intake, which was a cause of various diseases.
In addition, since the hot pepper paste is strong in spicy taste, there is a problem in that it does not suit the taste of children, juveniles, foreigners,
Accordingly, the present inventor has developed a method for recognizing and solving the problems of the above-described conventional kochujang manufacturing method. In the present invention, it is possible to make a sweet taste with a spicy taste, to suit the taste of children, adolescents and foreigners, The present invention provides a method for manufacturing a red pepper paste which is prepared by using tangerine enzyme as a main ingredient so as to be able to be mixed with other ingredients evenly, to minimize the content of sodium, and to be ready for consumption after mixing with red pepper paste. And has completed research and development.
In a preferred embodiment of the present invention, the method comprises: a mandarin washing step of diluting a container of a mandarin orange with a clean water and a vinegar; A tangerine cutting step in which the tangerine is cut after removing the tip of the washed tangerine; A fermentation step of fermenting mandarin with fermentation for 3 months to 4 months so that 2.5 kg of cut mandarin, 2.5 kg of sugar, and 60 g of yeast are mixed in a fermentation vessel, the mixture is homogeneously mixed, the entrance of the fermentation vessel is sealed and a tangerine enzyme is produced; 4.7 L of water and 500 g of baked salt are put into a vessel, the vessel is heated for 10 minutes to melt the salt, dissolved in the water, and the diluted salt water is cooled; A tangerine enzyme crushing step of crushing the tangerine enzyme fermented in the citrus fermentation stage into a dilute form; Mixing the 35.2% by weight of the crushed tangerine enzyme with 35.2% by weight of brine, 21.2% by weight of red pepper powder, 7% by weight of fermented soybean flour, and 1.4% by weight of maltic acid to prepare a red pepper paste.
As another manufacturing method, mixing the ingredients of the red pepper paste mixed with 33.8% by weight of crushed tangerine enzyme, 33.8% by weight of brine, 20.2% by weight of red pepper powder, 6.7% by weight of maltose powder and 1.4% by weight of maltose and 4.1% To prepare a red pepper paste.
Conventional kochujang requires an aging process to be fermented after mixing various materials. However, in the present invention, kochujang can be readily ingested without any aging process after various ingredients are mixed at a certain ratio, and there is no bitter taste, Because it can produce a sweet taste with spicy taste, it can provide the effect that children and youth who can not eat kochujang, especially foreigners who come into contact with new food culture, can feel the taste of kochujang without objection.
And since red pepper paste is mixed with salt water mixed with water and baked salt (roasted salt), it is possible to provide an effect that various materials can be smoothly and easily compounded.
Because the brine uses the baked salt, there is no bitterness and harmful ingredient which is bitter and the minerals are left intact, so it is not bitter and less squeezed in the kochujang, and it has a soft taste and a lot of beneficial minerals in the body. , And the effect of easily controlling the liver of the red pepper paste can be provided.
In addition, since the present invention contains less amount of sodium, it is possible to eat food in a low-calorie, low-salt diet, thereby contributing to public health.
And because kochujang contains a protein-rich tangerine enzyme, it can improve the digestive function, remove unnecessary fat, purify blood, strengthen leukocyte, and provide sterilizing detoxification effect.
BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart showing a method for producing a kochujang
Fig. 2 is a flowchart showing still another embodiment of the method for producing kochujang provided by the present invention
BEST MODE FOR CARRYING OUT THE INVENTION The present invention will now be described in detail with reference to the accompanying drawings.
In the following description of the present invention, a detailed description of known functions and configurations incorporated herein will be omitted so as to avoid obscuring the subject matter of the present invention.
1 is a flowchart illustrating a method of manufacturing a red pepper paste according to the present invention.
① Tangerine washing step (S100)
: Put clean water and vinegar in the container to be cleaned, dilute it, and put the orange in the diluted water to remove the foreign matter on the surface of the orange and the harmful pesticide ingredient to the human body.
② Tangerine cutting step (S200)
: Remove the nipple part of the mandarin which has been washed so that there is no foreign substance, and cut it in half or quadrangle.
③ Citrus fermentation stage (S300)
: 2.5 Kg of tangerine cut into the fermentation container to be fermented, 2.5 kg of sugar, and 60 g of yeast are put into the fermentation vessel so that the materials put into the fermentation vessel are mixed thoroughly. The entrance of the fermentation vessel is covered with a paper or cloth and sealed, And the fermentation is carried out for 3 months to 4 months so that the tangerine enzyme is produced.
The yeast is used to shorten the fermentation period of mandarin orange. The yeast is elevated to 30-40 ° C in the shortest time so that fermentation can be smoothly performed due to the vigorous activity of yeast, The sugar which is fed to the yeast mixed with the fermentation vessel is consumed by the yeast in a short time and changed from sucrose to fructose and the glucose component remains in the fermentation vessel.
(4) Saltwater production step (S400)
: 4.7ℓ of water and 500g of baked salt are put into a container such as a pot and the container is heated by heating means for 10 minutes so that the baked salt can be easily dissolved in the water and the salt is dissolved in water to make brine and the brine is cooled .
The above baked salt is a salt which is roasted or baked at high temperature, and it is completely removed from the jars and harmful components which can not evaporate by the sunlight. Since the minerals are left intact, the healthy and bitter tinctures are removed There is no bitter taste after making kochujang.
In case of using the brine, it is possible to mix easily without mixing the koji paste with the material for making the kochujang and the phenomenon that the salt does not dissolve. Since the salt can be easily adjusted even if the amount of the salt is small, It is possible to make salted kochujang.
⑤ Tangerine enzyme crushing step (S500)
: Fermented tangerine enzyme is crushed into a diluted form with a general mill so that it does not lump in the process of making kochujang.
⑥ Mixing the ingredients of the kochujang (S600)
: 35.2% by weight of crushed tangerine enzyme, 35.2% by weight of salt water, 21.2% by weight of red pepper powder, 7% by weight of fermented soybean flour and 1.4% by weight of maltose were mixed and mixed. Is completed.
FIG. 2 is a flow chart showing still another embodiment of a method of manufacturing a kochujang provided by the present invention. When the processes of (1) to (5) are the same as described above,
⑥ Mixing ingredients of spicy kochujang (S700)
: When 33% by weight of crushed tangerine enzyme, 33.8% by weight of salt water, 20.2% by weight of red pepper powder, 6.7% by weight of maltose powder and 4.1% by weight of sweet red pepper powder were further added and mixed, Spicy hot pepper paste with main ingredient is completed.
Although the above technical contents describe the main ingredients of mandarin oranges, it is possible to produce each of the enzymes by using the onion, zucchini, zucchini, radish, and apple as the main ingredients, and it is not limited to any one material, It will be understood by those skilled in the art that various changes and modifications may be made without departing from the scope of the present invention.
As described above, the kochujang produced by the manufacturing process can be rapidly ingested without the fermentation process after various ingredients are mixed at a certain ratio.
And it does not have a phenomenon of making salt of salt by using salt water mixed with baked salt and water, and it can be easily and perfectly mixed with various materials. Especially, since the salt of roasted salt is used, salt of kochujang is not bitter and soft Because it contains a lot of minerals, it is beneficial to the human body, and even the beginner can easily adjust the liver of the kochujang to suit his taste.
The present invention has a low sodium content and a strong sweet taste, so that children, teenagers and foreigners can feel the taste of kochujang without a sense of rejection and can eat food with a low-calorie and low-salt diet, thereby contributing to public health.
In addition, it does not need a separate fermentation process after mixing the kochujang with the main ingredient of tangerine enzyme, and it is convenient to make kochujang in a short time.
And it makes enzymatic function of kochujang improve the digestive function, it turns the taste, it cleanses the blood by removing unnecessary fat from the body, strengthens the white blood cell and maintains the healthy body, and also provides the effect of sterilizing and detoxifying .
The detailed description of the present invention has been provided for specific embodiments, and various permutations, modifications and variations are possible without departing from the scope of the present invention. Therefore, the scope of protection of the present invention is not limited to the embodiments described in the above specification, and the scope of protection of the equivalent means of the following claims will be described.
Claims (2)
A tangerine cutting step (S200) of cutting the mandarin after removing the tip of the washed mandarin;
A fermentation step (S300) of a mandarin fermentation step in which 2.5 kg of cut mandarin, 2.5 kg of sugar, and 60 g of yeast are mixed in a fermentation vessel, the mixture is homogeneously mixed, the mouth of the fermentation vessel is sealed and fermented for 3 months to 4 months so that a mandarin enzyme is produced;
(S400), in which 4.7 L of water and 500 g of baked salt are put into a vessel, the vessel is heated by heating for 10 minutes so that the salt is dissolved in water and diluted, and the diluted salt water is cooled;
A tangerine enzyme crushing step (S500) of crushing the tangerine enzyme fermented in the citrus fermentation stage into a dilute form;
(S600) mixing 35.2% by weight of crushed tangerine enzyme, 35.2% by weight of salt water, 21.2% by weight of red pepper powder, 7% by weight of fermented soybean flour and 1.4% by weight of maltic acid (S600) A method of manufacturing a hot pepper paste.
A tangerine cutting step (S200) of cutting the tangerine after removing the nipple portion of the washed tangerine;
A fermentation step (S300) of a mandarin fermentation step in which 2.5 kg of cut mandarin, 2.5 kg of sugar, and 60 g of yeast are mixed in a fermentation vessel, the fermentation vessel is homogeneously mixed, and the mouth of the fermentation vessel is sealed to ferment the fermented enzyme for 3 months to 4 months;
(S400), in which 4.7 L of water and 500 g of baked salt are put into a vessel, the vessel is heated by heating for 10 minutes so that the salt is dissolved in water and diluted, and the diluted salt water is cooled;
A tangerine enzyme crushing step (S500) of crushing the tangerine enzyme fermented in the citrus fermentation stage into a dilute form;
(S700) mixing 33.8% by weight of crushed tangerine enzyme, 33.8% by weight of brine, 20.2% by weight of red pepper powder, 6.7% by weight of maltose powder, 1.4% by weight of malt and 4.1% by weight of red pepper powder A method of manufacturing a red pepper paste based on tangerine enzyme.
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| KR1020150076276A KR101750402B1 (en) | 2015-05-29 | 2015-05-29 | Manufacture method of red pepper paste using tangerine enzyme |
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| KR1020150076276A KR101750402B1 (en) | 2015-05-29 | 2015-05-29 | Manufacture method of red pepper paste using tangerine enzyme |
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| Publication Number | Publication Date |
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| KR20160140117A true KR20160140117A (en) | 2016-12-07 |
| KR101750402B1 KR101750402B1 (en) | 2017-06-27 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102592423B1 (en) * | 2023-06-29 | 2023-10-24 | 주식회사 참맛푸드 | Preparation method of hot pepper paste dried crobina fish and hot pepper paste dried crobina fish prepared by the method |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100504344B1 (en) | 2001-07-24 | 2005-07-27 | 김정기 | Method of producing a healthy Pear Gochujang (hot pepper paste) |
| KR101470289B1 (en) | 2014-08-21 | 2014-12-05 | 박창섭 | Kojipong Kochujang and its manufacturing method |
-
2015
- 2015-05-29 KR KR1020150076276A patent/KR101750402B1/en active IP Right Grant
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100504344B1 (en) | 2001-07-24 | 2005-07-27 | 김정기 | Method of producing a healthy Pear Gochujang (hot pepper paste) |
| KR101470289B1 (en) | 2014-08-21 | 2014-12-05 | 박창섭 | Kojipong Kochujang and its manufacturing method |
Non-Patent Citations (1)
| Title |
|---|
| NAVER 음식백과, 고추장(검색일 : 2015. 4. 20) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102592423B1 (en) * | 2023-06-29 | 2023-10-24 | 주식회사 참맛푸드 | Preparation method of hot pepper paste dried crobina fish and hot pepper paste dried crobina fish prepared by the method |
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| KR101750402B1 (en) | 2017-06-27 |
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