KR20170043774A

KR20170043774A - Fermented broth of glutinous rice for preparation of Gochujang and methods of preparation of Glutinous Rice Gochujang by using thereof

Info

Publication number: KR20170043774A
Application number: KR1020150143261A
Authority: KR
Inventors: 권기원
Original assignee: 콩마실전통식품 영농조합법인; 권기원
Priority date: 2015-10-14
Filing date: 2015-10-14
Publication date: 2017-04-24

Abstract

The present invention relates to a fermented glutinous rice liquid for a preparation of red pepper paste, and a preparation method of glutinous rice-red pepper paste using the same. The preparation method of red pepper paste according to the present invention offers the easiest way of preparing red pepper paste at home, and the red pepper paste using a fermented liquid of red pepper paste raw ingredients offers the traditional taste and flavor of red pepper paste right after the production. The present invention also provides a DIY kit including the fermented liquid of red pepper paste raw ingredients.

Description

Technical Field [0001] The present invention relates to a fermented product of glutinous rice and a method of producing glutinous rice gourd using the glutinous rice gourd,

TECHNICAL FIELD The present invention relates to a fermented raw material of a koji paste raw material and a technique for producing the same.

Glutinous rice (barley) To make gochujang, put water into the malt flour and pour it into the rice bowl. Then, put the glutinous rice flour in it for a while and then boil it and it will be reddish. It boils and shakes with a wooden spatula to prevent the bottom from sticking out. When the glutinous rice paste is full, pour it into a large bowl, then go out and put the glutinous rice powder, mix it, mix it with hot pepper powder, mix it with salt, and then add salt, and it is difficult to prepare it because it is complicated and difficult to make. . Also, the finished kochujang should be aged for 3 months or more before the fermentation takes place and becomes a delicious kochujang.

In Korean Patent Application No. 10-2014-0132200 (Nov. 31, 2014), water and malt was mixed at 30 ° C, maltose powder was immersed in the maltose solution, and water and glutinous rice flour were mixed to prepare 50 to 60 And the mixture was mixed with glutinous rice bran and mixed with glutinous rice bran. The mixture was heated to 40 to 50 ° C to be cut. The mixture was cooled in a low flame and cooled to 40 ° C to prepare crude fat. And cooling the mixture to 30 DEG C, mixing the red pepper powder, mixing the sunflower oil, preparing a red pepper paste composition, adding sun-salt, and aging the mixture.

In Korean Patent No. 10-0638650 (Oct. 19, 2006), 100 parts by weight of glutinous rice was blended and sieved, and the rice was turned upside down and the rice was further boiled. And 45 to 40 parts by weight of the red pepper powder and 10 to 15 parts by weight of the red pepper powder and 60 to 65 parts by weight of hot water, By weight, and mixing them uniformly to prepare a red pepper paste, and adding the red pepper paste to a pot and aging the same.

However, the method of producing the koji pudding is complicated and difficult to manufacture. The inventors of the present invention found that when a fermented product of glutinous rice is prepared and then the fermented product is used to produce a fermented soybean paste, it is possible to easily produce a fermented soybean paste having the taste and flavor of a traditional fermented soybean paste.

It is an object of the present invention to provide a method for easily making a traditional red pepper paste by improving the difficult process of glutinous rice (barley) red pepper paste.

It is an object of the present invention to provide a glutinous rice (barley) fermentation broth that can be used in the manufacture of kochujang.

For the above-mentioned purpose, the first aspect of the present invention is a fermented raw material of kochujang raw material. The fermented koji-sauce raw material fermented liquid is prepared by mixing the raw materials, mixing meju powder, malt and salt, and fermenting them. The raw material for kochujang of the present invention is preferably glutinous rice, but is not limited thereto. In addition to glutinous rice, the raw materials for kochujang can be used alone or in combination. Preferably, the raw material may be glutinous rice, barley, rice, sorghum, red beans, sweet potato or a mixture thereof.

A second embodiment of the present invention is a method for producing a fermented koji-sauce raw material. The fermented raw material koji sauce fermenting liquid is prepared by dipping the malt flour in water to prepare malt waste water; Boiling the raw ingredients of kochujang; Mixing the fermented soybean meal raw material, meju powder, and salt with the fermented milk to prepare a mixed liquor powder mixture of the koji paste raw material; And fermenting the mixed liquor mixture of the koji-lose raw material to prepare a fermented liquor of the koji-lose raw material. The fermentation may be carried out at room temperature for 1 to 3 months.

Preferably, the soybean paste raw material is glutinous rice, but is not limited thereto. In addition to glutinous rice, the raw materials for kochujang can be used alone or in combination. Preferably, the raw material may be glutinous rice, barley, rice, sorghum, red beans, sweet potato or a mixture thereof.

A third embodiment of the present invention is a red pepper paste containing the fermented raw material of the red pepper paste.

A fourth embodiment of the present invention is a method for producing a red pepper paste by using the fermented raw material of the red pepper paste. When the red pepper powder and the orange juice are mixed in the fermented liquid of the koji paste raw material, the red pepper paste having the taste and aroma of the traditional koji paste is produced. The amount of the fermented liquor, the red pepper powder, and the seasoning of the kochujang raw material can be adjusted according to the preference. In addition, by adjusting the amount of oranges and honey, bokbunja, omija, apples, plums and other ingredients can be added as a functional kochujang

A fifth embodiment of the present invention is a do-it-yourself (DIY) set of instant hot pepper paste containing the above fermented soybean paste raw material. The DIY set may include red pepper powder and sweet potato powder in addition to the fermented raw material of the kochujang raw material according to the present invention.

The method of the present invention can easily make kochujang at home. The instant kochujang which is commercially available in the market is in the form of providing the raw material, so it is not a ready-to-eat kochujang, but it is required to be aged for a certain period of time to feel the taste and flavor of the traditional Korean pepper paste. Even if you have already made rough fermented liquid and eat it right away, you can feel the taste and aroma of traditional kochujang.

Fig. 1 shows a step of preparing a red pepper paste according to the present invention.

Hereinafter, embodiments of the present invention will be described in detail. However, the embodiments of the present invention are not intended to limit the scope of the present invention. It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims.

( Example 1) Making glutinous rice (barley) fermentation broth

① Malt is dipped in water to make malt.

② Boil glutinous rice (barley) at 120 ℃ for 1 hour in steam boiler and cool to below 40 ℃.

③ Prepare meju with finely ground powder.

4. Prepared malt mixed with steamed glutinous rice, meju powder, salt and water.

Salt is added to the total amount of the mixture so that the salinity is about 9% to 13% to prevent the decay.

5. When the mixture is stored at room temperature, microorganisms such as malt and meju powder will act to decompose the starch and protein of glutinous rice, and the glutinous rice will be disturbed.

6. After about 20 days, if the mixture is cut to a certain extent, put in a grinder to finely grind remaining glutinous rice grains.

7. When fermentation proceeds with the fermentation of malt and meju flour of the mixture, the mixture comes up with gas. When the fermentation progresses to some extent, the amount of gas rising is reduced. The fermentation time varies depending on the temperature, but it is completed when the fermentation progresses for over one month at 25 ° C or more and the amount of gas rising is reduced.

8. As the fermentation proceeds continuously, the longer the protein and starch are decomposed, the better the taste and flavor.

(Example 2) Glutinous rice (barley) hot pepper paste to make

① Glutinous rice (barley) fermented liquid, red pepper powder, and sweet pepper are rotten, and the traditional red pepper paste is completed.

- You can adjust the mixing ratio according to your preference.

Claims

Kochujang raw material fermentation liquid containing raw materials, meju powder, malt and salt.

[2] The fermented liquid raw material of red pepper paste according to claim 1, wherein the raw material of red pepper paste is glutinous rice, brown rice glutinous rice, barley, rice, rice, red bean, sweet potato or a mixture thereof.

The fermented raw material of red pepper paste according to claim 1, wherein the raw material of red pepper paste is glutinous rice.

Adding malt flour into water to prepare malt extract;
Boiling the raw ingredients of kochujang;
Mixing the fermented soybean meal raw material powder, meju powder, and salt with the fermented milk to prepare a mixed liquor powder mixture of the koji paste raw material; And
And fermenting the mixed liquor powder of the koji-lose raw material.

The method of claim 4, wherein the fermentation is performed at room temperature for 1 to 3 months.

The method of any one of claims 4 and 5, wherein the raw material for red pepper paste is glutinous rice, brown rice glutinous rice, barley, rice, sorghum, red bean, sweet potato or a mixture thereof.

The method for producing fermented raw material of red pepper paste according to claim 4 or 5, wherein the raw material of red pepper paste is glutinous rice.

Kochujang Kochujang containing raw material fermented liquid, including raw materials, meju powder, malt and salt.

[9] The red pepper paste according to claim 8, wherein the raw material of red pepper paste is glutinous rice, brown rice glutinous rice, barley, rice, sorghum, red bean, sweet potato or a mixture thereof.

9. The red pepper paste according to claim 8, wherein the raw material of red pepper paste is glutinous rice.

A method for manufacturing a kochujang using a fermented raw material of kochujang containing a raw material of kochujang, meju powder, malt and salt.

The method of manufacturing a red pepper paste according to claim 11, wherein the raw material of red pepper paste is glutinous rice.

A method of manufacturing a red pepper paste comprising mixing red pepper powder and red pepper powder in a fermented liquid of a raw material of red pepper paste containing raw materials of red pepper paste, meju powder, malt and salt.

Instant hot pepper paste (DIY) set including raw materials of kochujang raw material, meju powder, malt and salt, and raw materials of kochujang raw materials.