WO2016013727A1 - Method for preparing red pepper paste using fresh red pepper and tomato concentrate - Google Patents

Method for preparing red pepper paste using fresh red pepper and tomato concentrate Download PDF

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Publication number
WO2016013727A1
WO2016013727A1 PCT/KR2014/011340 KR2014011340W WO2016013727A1 WO 2016013727 A1 WO2016013727 A1 WO 2016013727A1 KR 2014011340 W KR2014011340 W KR 2014011340W WO 2016013727 A1 WO2016013727 A1 WO 2016013727A1
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weight
mixture
parts
red pepper
mixing
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PCT/KR2014/011340
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French (fr)
Korean (ko)
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윤석탁
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윤석탁
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    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/40—Table salts; Dietetic salt substitutes
    • 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
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
    • C12R2001/00—Microorganisms ; Processes using microorganisms
    • C12R2001/645—Fungi ; Processes using fungi
    • C12R2001/66—Aspergillus

Definitions

  • the present invention relates to a method for producing red pepper paste using raw red pepper and tomato concentrate, and more specifically, 55-65% by weight of rice and 35-45% by weight of water is mixed with rice and then cooked after adding rice 1 Forming a tea mixture; Forming a secondary mixture by mixing 93 to 97 parts by weight of red pepper and 3 to 7 parts by weight of ground paprika with respect to 100 parts by weight of the primary mixture; Mixing 5-10 parts by weight of purified salt and 20-30 parts by weight of purified water based on 100 parts by weight of the secondary mixture, followed by aging and stirring to form a tertiary mixture; Mixing syrup and tomato concentrate with the tertiary mixture to form a tertiary mixture; And a step of mixing the spirit and plum juice after heating, sterilizing and cooling the quaternary mixture.
  • the method relates to a preparation of red pepper paste using a red pepper and tomato concentrate.
  • Gochujang a unique traditional fermented food representing Korea, is manufactured by mixing and fermenting main ingredients such as red pepper, malt, glutinous rice, and meju.
  • Kochujang has the unique flavor of kochujang with the sweet taste of sugar produced by hydrolysis of starch, the delicious taste of amino acids produced by hydrolysis of soybean, the spicy taste of red pepper powder, and the salty taste of salt.
  • Kochujang contains nutrients such as protein, vitamin A, and vitamin C.
  • Amino acids, sugars, carotene, and spicy ingredients produced by fermenting kochujang give a unique flavor. These ingredients are classified as seasoning foods. It is known to have various physiological activities such as improving appetite, promoting digestion and preventing obesity by preventing obesity.
  • Gochujang is one of the unique sauces that have led our food culture, and its manufacturing method is divided into two types: traditional and improved.
  • traditional and improved all ingredients are mixed and then fermented with Bacillus subtilis to complete the taste.
  • the red color fades during the fermentation process, and the color becomes dark red.
  • improved formula all ingredients except red pepper powder are mixed and fermented, and then the red pepper powder is added before commercialization. The color is red and fine, but the harmony of the overall taste is inferior.
  • Hwang Kuk bacteria is one of the most widely used microorganisms in the manufacturing process of traditional Korean soy sauce.
  • aspergillus which is a fungus type, has excellent starch resolution and protein resolution, and is widely used in the production of soy, miso and red pepper paste. Is used.
  • the yellow bacterium promotes the decomposition of nutrients such as proteins to taste components, which shortens the maturation period, and increases the decomposition rate.
  • red pepper paste manufacturing process using raw red pepper has been disclosed a method of producing red pepper paste using red pepper, which is mixed with raw red vinegar paste and dried rice powder, and then matured by adding steam, red pepper and meju or national koji.
  • red pepper paste prepared by the above method raw red pepper is used instead of red pepper powder.
  • the finished red pepper paste has a problem of reducing the flavor of red pepper paste, and after the red pepper paste is aged Due to the unripe raw red pepper, the color of red pepper paste is changed to reddish red color, and the quality of red pepper paste is deteriorated.In case of making koji, there is a risk of producing excessive red pepper paste. The process of processing was very complicated and cumbersome.
  • Tomatoes are a branch of the family Aubergine or its fruit, a herbaceous plant native to Latin America, with a height of 1 to 3 meters and a yellow flower.
  • Tomato contains beta-carotene, vitamin A, vitamin C, vitamin E, and vitamin K. It is known to be rich in antioxidants that remove harmful oxygen from the body.
  • Tomato fruit is red by Lycopene and is used for edible purposes. Lycopene is a highly lipophilic purocarotenoid, mainly present in the Lycopersicum, and present in small amounts in other vegetable or algae species. Lycopene is present in tomatoes at a concentration of 30 to 100 ppm, an average of 50 ppm. It is always present as a secondary metabolite in mammals and plays an important role along with the substrates such as vitamin E, vitamin C and other compounds as antioxidants and as free radical phagocytes.
  • Lycopene commonly called lycopene, is a kind of carotenoid pigment in red ripe tomatoes. It is known to have anti-cancer effects, anti-aging and hypoglycemic effects. Lycopene is known as the best absorption method because it is a natural or natural extract because it is difficult to absorb only lycopene itself, whether synthetic or natural. Therefore, there is an urgent need to develop fermented foods such as red pepper paste containing various nutrients, such as tomato color, so that tomatoes can be boiled, processed into concentrates or juice.
  • the present invention relates to a method for producing red pepper paste using raw red pepper and tomato concentrate, which can improve nutrients by grinding raw red pepper together with red pepper seeds, and is known to be effective in fermentation due to its excellent starch resolution and protein resolution.
  • Aspergillus oryzac a microbial single strain for effective foods, which has been used in the manufacture of enteric and fermented foods, Kochujang is made with a taste that is not tasteless and has a clean taste. It is rich in nutrients such as vitamins A, C, and iron by mixing appropriate amounts of ground red pepper and paprika, and the color of the prepared kochujang maintains bright red color, and the tomato concentrate is added to maximize the absorption of lycopene. Peppers help to increase antioxidants and vitamins For its object to provide a process for producing.
  • the present invention comprises the steps of mixing the 55 to 65% by weight of rice and 35 to 45% by weight of water to soak the rice and then increase the sulfur and then mixing the sulfur bacteria to form a primary mixture; Forming a secondary mixture by mixing 93 to 97 parts by weight of red pepper and 3 to 7 parts by weight of ground paprika with respect to 100 parts by weight of the primary mixture; Mixing 5-10 parts by weight of purified salt and 20-30 parts by weight of purified water based on 100 parts by weight of the secondary mixture, followed by aging and stirring to form a tertiary mixture; Mixing syrup and tomato concentrate with the tertiary mixture to form a tertiary mixture; And mixing the spirit and plum juice after heating, sterilizing and cooling the quaternary mixture.
  • the sulfur bacteria in the present invention is characterized in that 0.5 to 1 parts by weight with respect to 100 parts by weight of the primary mixture.
  • the fourth mixture is characterized in that 7 to 10 parts by weight starch syrup and 35 to 40 parts by weight of tomato concentrate with respect to 100 parts by weight of the tertiary mixture.
  • the present invention made as described above can improve nutrients by grinding raw red pepper together with red pepper seeds, and by increasing the decomposition rate by the action of a natural decomposition enzyme derived from a single bacterium, H. It can improve the flavor and deep taste of red pepper paste, can shorten the ripening period, and is rich in nutrients such as vitamin A, C, and iron by mixing appropriately ground red pepper and paprika. It maintains this bright red color, and adds a concentrate of lycopene and antioxidants to make red pepper paste, which is rich in various nutrients, which is excellent in preventing aging and preventing various adult diseases.
  • the present invention relates to a method for producing red pepper paste using raw red pepper and tomato concentrate, and more specifically, 55-65% by weight of rice and 35-45% by weight of water is mixed with rice and then cooked after adding rice 1 Forming a tea mixture; Forming a secondary mixture by mixing 93 to 97 parts by weight of red pepper and 3 to 7 parts by weight of ground paprika with respect to 100 parts by weight of the primary mixture; Mixing 5-10 parts by weight of purified salt and 20-30 parts by weight of purified water based on 100 parts by weight of the secondary mixture, followed by aging and stirring to form a tertiary mixture; Mixing syrup and tomato concentrate with the tertiary mixture to form a tertiary mixture; And a step of mixing the ethanol and plum juice solution in the quaternary mixture; and relates to a production method of gochujang using raw red pepper and tomato concentrate.
  • the rice is 55 to 65% by weight
  • the water is 35 to 45% by weight is mixed
  • the rice is soaked in water and then steamed to give a form such as gourdap.
  • Rheumii bacillus is mixed with 100 parts by weight of the cooled rice to form a mixture, and then the mixture is transferred to an imperial chamber and fermented at 35 to 40 ° C. for 3 days to form a primary mixture.
  • the rice when the rice is soaked in water and then steamed in a steamer for 30 to 35 minutes, when the steaming time is less than 30 minutes, the steamed rice is absorbed with less moisture and the rice does not ripen well. If it is more than 35 minutes, excess water is absorbed by the cooked rice, which may cause rice to become a porridge-like form and fermentation is delayed.
  • the fresh red pepper is washed with water to remove the tap and ground with a red pepper seed with a particle size of 35 ⁇ 45 mesh (mesh), when grinding to include a seed.
  • Paprika is dried and then ground.
  • Paprika is rich in nutrients such as vitamins A, C, and iron.
  • vitamin C in paprika is known to be five times as effective as tomatoes, five times as much as spinach, four times as much as strawberry, and twice as much as lemon and bell pepper.
  • the aging period is less than 100 days, the fermentation degree of the mixture is not enough, it does not have a rich and umami taste, and if it exceeds 120 days, it is better to ferment it within the range of the standard value.
  • the aging tank is preferably used because the gas may be generated during the aging process is provided with a vent that can supply oxygen.
  • the refined salt and purified water are mixed in the secondary mixture containing the ground red pepper and ground paprika, including seeds
  • some of the powder is agglomerated or agglomerated in part due to low fermentation or overfermentation, immaturity.
  • over-maturation may proceed, so be sure to stir uniformly in the stirrer.
  • the tomato concentrate is washed with tomatoes, washed with water at 80-120 ° C., peeled off and removed from the tap, heated at 80-100 ° C. for 5-15 minutes, and then cooked at 50-70 ° C. for 15-25 minutes.
  • the tomato When the tomato is heated to less than 5 minutes at 80 °C, sterilization and disinfection is not made smoothly, if the heating is more than 100 °C, 15 minutes will reduce the moisture contained in the tomato more than necessary. If the tomato is heated at 50 ° C. for less than 15 minutes after heating, the tomato may not ripen enough. If the tomato is cooked for 70 ° C. for more than 25 minutes, the tomato may stick and burn due to the high temperature.
  • the heated and cooked tomatoes are sieved so that the remaining skin is not mixed, and then boiled and concentrated at 50 to 80 ° C. for 10 to 15 minutes to make a thick state. If it is boiled at less than 10 °C 50 °C, the moisture is not reduced enough may not be thickened, if the temperature is over 80 °C, 15 minutes, the moisture contained in the heated tomato is reduced more than necessary.
  • Lycopene contained in the tomato as described above has the effect of anti-cancer activity, anti-aging and hypoglycemic effect, tomato ingested by mixing the tomato concentrate obtained from the tomato having such an effect to the tertiary mixture You can feel the taste and at the same time expect a beneficial effect on the human body.
  • the fourth mixture was heated and sterilized at 75 to 80 ° C. for 30 minutes, then cooled to 45 to 50 ° C., and then transferred to a stirrer, 3.3 parts by weight of alcohol (95% alcohol concentration) and 0.5 parts by weight to 1.0 ml of plum juice solution. Add parts to mix and pack.
  • Heating and sterilizing the quaternary mixture at 75 to 80 ° C. is intended to prevent the destruction of nutrients such as vitamins contained in the ground red pepper, including seeds.
  • the present invention made as described above can improve nutrients by grinding raw red pepper together with red pepper seeds, and by increasing the decomposition rate by the action of a natural decomposition enzyme derived from a single bacterium, H. It can improve the flavor and deep taste of red pepper paste, can shorten the ripening period, and make kochujang prepared by mixing the right red pepper and dried paprika with appropriate amount of vitamin A, vitamin C and iron. Maintains bright red color, and adds tomato concentrate containing lycopene and antioxidants to make red pepper paste, which is rich in various nutrients, which is excellent in preventing aging and preventing various adult diseases.

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  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
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Abstract

The present invention relates to a method for preparing red pepper paste using fresh red peppers and tomato concentrate and, more specifically, to a method for preparing red pepper paste using fresh red peppers and tomato concentrate, comprising the steps of: forming a first mixture by mixing 55 to 65% by weight of rice and 35 to 45% by weight of water to macerate the rice, steaming the rice, and then mixing the rice with Aspergillus oryzae; forming a second mixture by mixing 93 to 97 parts by weight of fresh red peppers and 3 to 7 parts by weight of ground paprika with respect to 100 parts by weight of the first mixture; forming a third mixture by mixing 5 to 10 parts by weight of refined salts and 20 to 30 parts by weight of purified water with respect to 100 parts by weight of the second mixture and then aging and stirring the mixture; forming a fourth mixture by mixing starch syrup and tomato concentrate with the third mixture; and heating, sterilizing and cooling the fourth mixture, and then mixing the fourth mixture with ethyl alcohol and plum essence.

Description

생홍고추와 토마토 농축액을 이용한 고추장의 제조방법Preparation of Kochujang Using Red Pepper and Tomato Concentrate
본 발명은 생홍고추와 토마토 농축액을 이용한 고추장의 제조방법에 관한 것으로, 더욱 상세하게는 쌀 55~65중량%와 물 35~45중량%를 혼합하여 쌀을 불린 다음 증자시킨 후 황국균을 혼합하여 1차 혼합물을 형성하는 단계와; 상기 1차 혼합물 100중량부에 대하여 생홍고추 93~97중량부와 마쇄한 파프리카 3~7중량부를 혼합하여 2차 혼합물을 형성하는 단계와; 상기 2차 혼합물 100중량부에 대하여 정제염 5~10중량부와 정제수 20~30중량부를 혼합한 다음 숙성 및 교반하여 3차 혼합물을 형성하는 단계와; 상기 3차 혼합물에 물엿과 토마토 농축액을 혼합하여 4차 혼합물을 형성하는 단계; 및 상기 4차 혼합물을 가열, 살균 및 냉각시킨 후 주정과 매실진액을 혼합하는 단계;를 포함하여 이루어지는 것을 특징으로 하는 생홍고추와 토마토 농축액을 이용한 고추장의 제조방법에 관한 것이다.The present invention relates to a method for producing red pepper paste using raw red pepper and tomato concentrate, and more specifically, 55-65% by weight of rice and 35-45% by weight of water is mixed with rice and then cooked after adding rice 1 Forming a tea mixture; Forming a secondary mixture by mixing 93 to 97 parts by weight of red pepper and 3 to 7 parts by weight of ground paprika with respect to 100 parts by weight of the primary mixture; Mixing 5-10 parts by weight of purified salt and 20-30 parts by weight of purified water based on 100 parts by weight of the secondary mixture, followed by aging and stirring to form a tertiary mixture; Mixing syrup and tomato concentrate with the tertiary mixture to form a tertiary mixture; And a step of mixing the spirit and plum juice after heating, sterilizing and cooling the quaternary mixture. The method relates to a preparation of red pepper paste using a red pepper and tomato concentrate.
우리나라를 대표하는 고유의 전통발효식품인 고추장은 고추, 엿기름, 찹쌀, 메주 등 주재료를 혼합하고 발효시키는 과정으로 제조 된다. 고추장은 녹말이 가수분해 되어 생성된 당의 단맛, 메주콩이 가수분해 되어 생성된 아미노산의 구수한 맛, 고춧가루의 매운맛, 소금의 짠맛이 조화롭게 어우러져 고추장 특유의 풍미를 갖는다. 고추장에는 단백질, 비타민A, 비타민C 등의 영양성분이 함유되어 있으며, 고추장이 발효되면서 생성되는 아미노산류, 당류, 카로틴, 매운맛 성분이 어우러지면서 독특한 풍미를 내는데 이러한 성분은 조미식품으로 분류되지만 최근에는 식욕을 증진시키고 소화를 촉진하는 작용을 하고 비만을 억제하여 각종 성인병을 예방하는 등 다양한 생리활성 효과를 갖고 있다고 알려져 있다.Gochujang, a unique traditional fermented food representing Korea, is manufactured by mixing and fermenting main ingredients such as red pepper, malt, glutinous rice, and meju. Kochujang has the unique flavor of kochujang with the sweet taste of sugar produced by hydrolysis of starch, the delicious taste of amino acids produced by hydrolysis of soybean, the spicy taste of red pepper powder, and the salty taste of salt. Kochujang contains nutrients such as protein, vitamin A, and vitamin C. Amino acids, sugars, carotene, and spicy ingredients produced by fermenting kochujang give a unique flavor. These ingredients are classified as seasoning foods. It is known to have various physiological activities such as improving appetite, promoting digestion and preventing obesity by preventing obesity.
고추장은 우리의 음식 문화를 이끌어 온 고유의 장류 중의 하나로서, 그 제조방법을 살펴보면 전통식과 개량식 방식 두가지로 나누어진다. 전통식으로는 모든 원료를 혼합한 다음 고초균으로 발효 시켜 완성하는 방식으로, 깊은 맛이 우러나지만 붉은색이 발효과정에서 퇴색하여 색감이 검붉게 변하는 특징을 가지고 있다. 개량식으로는 고춧가루를 제외한 모든 원료를 혼합 및 발효한 다음 고춧가루를 제품화하기 전에 첨가함으로 완성하는 방식으로, 색깔이 붉고 곱지만 전체적인 맛의 조화가 떨어지게 되어 깊은 맛이 떨어지는 특징을 가지고 있다.Gochujang is one of the unique sauces that have led our food culture, and its manufacturing method is divided into two types: traditional and improved. Traditionally, all ingredients are mixed and then fermented with Bacillus subtilis to complete the taste. However, the red color fades during the fermentation process, and the color becomes dark red. In the improved formula, all ingredients except red pepper powder are mixed and fermented, and then the red pepper powder is added before commercialization. The color is red and fine, but the harmony of the overall taste is inferior.
따라서, 종래에는 메주를 이용하는 전통식 고추장의 제조과정 중에 발생하는 부패균에 의해 고추장의 맛이 불순하였고, 숙성기간이 긴 문제점이 있었다. 이를 해결하고자 위생적이면서 발효에 우수한 단일균주를 이용하고자 하는 요구가 있었다.Therefore, in the related art, the taste of red pepper paste was impure due to the decayed bacteria generated during the manufacturing process of the traditional red pepper paste using meju, and had a long ripening period. In order to solve this problem, there was a need to use a single strain that is hygienic and excellent in fermentation.
일반적으로 황국균은 전통 장류의 제조 공정에서 가장 널리 이용되는 미생물 중의 하나로, 곰팡이 종류인 국균류(aspergillus) 그 중에서 전분분해능과 단백질분해능이 우수하여 간장, 된장, 고추장의 종국(seed culture)제조에 널리 이용된다. 또한 황국균은 단백질등 영양성분의 맛성분으로의 분해를 촉진하여 숙성기간을 단축시킬 수 있게 하며, 분해율을 높이는 역할을 한다.In general, Hwang Kuk bacteria is one of the most widely used microorganisms in the manufacturing process of traditional Korean soy sauce. Among them, aspergillus, which is a fungus type, has excellent starch resolution and protein resolution, and is widely used in the production of soy, miso and red pepper paste. Is used. In addition, the yellow bacterium promotes the decomposition of nutrients such as proteins to taste components, which shortens the maturation period, and increases the decomposition rate.
한편, 생홍고추를 이용한 종래의 고추장 제조 공정에서는 생홍초 페이스트와 건조한 상태의 쌀가루를 혼합한 후, 증자.호화하고 메주나 국코지를 첨가하여 숙성시키는 생홍고추를 이용한 고추장 제조방법이 개시된 바 있다.On the other hand, in the conventional red pepper paste manufacturing process using raw red pepper has been disclosed a method of producing red pepper paste using red pepper, which is mixed with raw red vinegar paste and dried rice powder, and then matured by adding steam, red pepper and meju or national koji.
상기 제조방법으로 제조된 고추장에서는 고춧가루 대신에 생홍고추를 사용하고 있는데, 설익은 생홍고추가 과다하게 섞이게 되면 완성 된 고추장에서 풋내가 나게 되어 고추장의 풍미를 저하 시키는 문제점이 있으며, 고추장이 숙성된 후에는 설익은 생홍고추로 인하여 고추장의 색택이 검붉은 적색으로 변하게 되어 고추장의 품질이 저하되는 결점이 있으며, 코지를 만들어 사용하는 경우에는 수분이 과다한 고추장이 생산될 염려가 있어 제품의 호화 및 숙성 등의 가공과정이 매우 복잡하고 번거로워지는 단점이 있었다.In the red pepper paste prepared by the above method, raw red pepper is used instead of red pepper powder. When the red ripe red pepper is mixed excessively, the finished red pepper paste has a problem of reducing the flavor of red pepper paste, and after the red pepper paste is aged Due to the unripe raw red pepper, the color of red pepper paste is changed to reddish red color, and the quality of red pepper paste is deteriorated.In case of making koji, there is a risk of producing excessive red pepper paste. The process of processing was very complicated and cumbersome.
한편, 토마토는 가지목 가지과의 식물 또는 그 열매이며 라틴아메리카가 원산지인 한해살이풀로서 키는 1~3m에 노란색 꽃이 핀다. 토마토에는 베타카로틴(β-carotene), 비타민 A, 비타민 C, 비타민 E, 비타민 K 등이 함유 되어 있어 몸 안의 유해산소를 없애는 항산화 물질이 풍부하다고 알려져 있다. 토마토 열매는 리코펜 (Lycopene)에 의해 붉은색을 띠며 식용 목적으로 이용된다. 리코펜(Lycopene)은 고친유성 푸로카로티노이드로서 주로 토마토층 식물(Lycopersicum)에 존재하며 다른 야채나 조류(algae)종 식물에 소량 존재한다. 리코펜은 토마토중에 30 내지 100ppm, 평균 50ppm 농도로 존재한다. 이는 항상 포유동물중에 2차 대사산물로서 존재하며 항산화제로서 및 자유 라디칼 식세포로서 비타민 E, 비타민 C 및 다른 화합물과 같은 타기질과 함께 중요한 역할을 한다.Tomatoes, on the other hand, are a branch of the family Aubergine or its fruit, a herbaceous plant native to Latin America, with a height of 1 to 3 meters and a yellow flower. Tomato contains beta-carotene, vitamin A, vitamin C, vitamin E, and vitamin K. It is known to be rich in antioxidants that remove harmful oxygen from the body. Tomato fruit is red by Lycopene and is used for edible purposes. Lycopene is a highly lipophilic purocarotenoid, mainly present in the Lycopersicum, and present in small amounts in other vegetable or algae species. Lycopene is present in tomatoes at a concentration of 30 to 100 ppm, an average of 50 ppm. It is always present as a secondary metabolite in mammals and plays an important role along with the substrates such as vitamin E, vitamin C and other compounds as antioxidants and as free radical phagocytes.
흔히 라이코펜이라고도 불리우는 리코펜(Lycopene)은 빨갛게 잘 익은 완숙의 토마토에 존재하는 일종의 카로티노이드 색소로서, 항암 작용 및 노화방지와 혈당저하에도 효과를 나타낸다고 알려져 있다. 리코펜은 합성이든 천연이든 리코펜 자체만으로 흡수가 잘 되지 않는 특성이 있기 때문에 천연 토마토 추출액을 먹는 것이 가장 좋은 흡수 방법으로 알려져 있다. 따라서 토마토를 끓여 농축액이나 즙으로 가공하여 유통할 수 있도록 토마토 색깔과 같이 붉고 풍부한 각종 영양소를 함유한 고추장 등 발효식품에 대한 개발이 절실히 요구되고 있다.Lycopene, commonly called lycopene, is a kind of carotenoid pigment in red ripe tomatoes. It is known to have anti-cancer effects, anti-aging and hypoglycemic effects. Lycopene is known as the best absorption method because it is a natural or natural extract because it is difficult to absorb only lycopene itself, whether synthetic or natural. Therefore, there is an urgent need to develop fermented foods such as red pepper paste containing various nutrients, such as tomato color, so that tomatoes can be boiled, processed into concentrates or juice.
본 발명은 생홍고추와 토마토 농축액을 이용한 고추장의 제조방법에 관한 것으로, 생홍고추를 고추씨와 함께 마쇄하여 사용함으로써 영양분을 향상시킬 수 있으며, 전분분해능과 단백질분해능이 우수하여 발효에 효과가 있다고 알려져 전통 장류 제조 및 발효식품의 제조에서 사용되어 왔던 유효식품용 미생물 단일균주인 황국균(Aspergillus oryzac)을 이용하여 텁텁하지 않고 깔끔한 맛을 내는 고추장을 제조하므로 고추장의 품질을 향상시킴과 동시에 숙성기간을 단축할 수 있도록 하며, 마쇄한 생홍고추와 파프리카를 적량 혼합함으로써 비타민A와 C, 철분 등의 영양소가 풍부하며, 제조된 고추장의 색택이 밝은 적색을 유지하도록 하고, 토마토 농축액을 첨가하여 리코펜의 흡수를 최대화 하도록 돕고 항산화 물질 및 비타민의 함량을 더욱 높이는 고추장을 제조하는 방법을 제공하는 것을 목적으로 한다.The present invention relates to a method for producing red pepper paste using raw red pepper and tomato concentrate, which can improve nutrients by grinding raw red pepper together with red pepper seeds, and is known to be effective in fermentation due to its excellent starch resolution and protein resolution. By using Aspergillus oryzac, a microbial single strain for effective foods, which has been used in the manufacture of enteric and fermented foods, Kochujang is made with a taste that is not tasteless and has a clean taste. It is rich in nutrients such as vitamins A, C, and iron by mixing appropriate amounts of ground red pepper and paprika, and the color of the prepared kochujang maintains bright red color, and the tomato concentrate is added to maximize the absorption of lycopene. Peppers help to increase antioxidants and vitamins For its object to provide a process for producing.
상기와 같은 문제점을 해결하기 위하여 본 발명은 쌀 55~65중량%와 물 35~45중량%를 혼합하여 쌀을 불린 다음 증자시킨 후 황국균을 혼합하여 1차 혼합물을 형성하는 단계와; 상기 1차 혼합물 100중량부에 대하여 생홍고추 93~97중량부와 마쇄한 파프리카 3~7중량부를 혼합하여 2차 혼합물을 형성하는 단계와; 상기 2차 혼합물 100중량부에 대하여 정제염 5~10중량부와 정제수 20~30중량부를 혼합한 다음 숙성 및 교반하여 3차 혼합물을 형성하는 단계와; 상기 3차 혼합물에 물엿과 토마토 농축액을 혼합하여 4차 혼합물을 형성하는 단계; 및 상기 4차 혼합물을 가열, 살균 및 냉각시킨 후 주정과 매실진액을 혼합하는 단계;를 포함하여 이루어지는 것을 특징으로 한다.In order to solve the problems described above, the present invention comprises the steps of mixing the 55 to 65% by weight of rice and 35 to 45% by weight of water to soak the rice and then increase the sulfur and then mixing the sulfur bacteria to form a primary mixture; Forming a secondary mixture by mixing 93 to 97 parts by weight of red pepper and 3 to 7 parts by weight of ground paprika with respect to 100 parts by weight of the primary mixture; Mixing 5-10 parts by weight of purified salt and 20-30 parts by weight of purified water based on 100 parts by weight of the secondary mixture, followed by aging and stirring to form a tertiary mixture; Mixing syrup and tomato concentrate with the tertiary mixture to form a tertiary mixture; And mixing the spirit and plum juice after heating, sterilizing and cooling the quaternary mixture.
또한, 본 발명에서 상기 황국균은 1차 혼합물 100중량부에 대하여 0.5~1중량부가 혼합되는 것을 특징으로 한다.In addition, the sulfur bacteria in the present invention is characterized in that 0.5 to 1 parts by weight with respect to 100 parts by weight of the primary mixture.
또한, 본 발명에서 상기 4차 혼합물은 상기 3차 혼합물 100중량부에 대하여 물엿 7~10중량부와 토마토 농축액 35~40중량부가 혼합되는 것을 특징으로 한다.In the present invention, the fourth mixture is characterized in that 7 to 10 parts by weight starch syrup and 35 to 40 parts by weight of tomato concentrate with respect to 100 parts by weight of the tertiary mixture.
상기와 같이 이루어지는 본 발명은 생홍고추를 고추씨와 함께 마쇄하여 사용함으로써 영양분을 향상시킬 수 있으며, 단일균인 황국균에서 유래하는 천연 분해 효소의 작용으로 분해율을 높임으로써 위생적이며, 또한 텁텁하지 않고 깔끔한 맛을 낼 수 있어 고추장의 풍미와 깊은맛을 향상시킬 수 있으며, 숙성기간을 단축시킬 수 있고, 마쇄한 생홍고추와 파프리카를 적량 혼합함으로써 비타민A와 C, 철분 등의 영양소가 풍부하며, 제조된 고추장이 밝은 적색을 유지하도록 하고, 리코펜 및 항산화 물질이 포함 된 토마토 농축액을 첨가하여 고추장을 제조함으로써 각종 영양소가 풍부하게 함유되어있어 비타민의 함량이 높아 노화방지 및 각종 성인병 예방에 탁월한 효과가 있다.The present invention made as described above can improve nutrients by grinding raw red pepper together with red pepper seeds, and by increasing the decomposition rate by the action of a natural decomposition enzyme derived from a single bacterium, H. It can improve the flavor and deep taste of red pepper paste, can shorten the ripening period, and is rich in nutrients such as vitamin A, C, and iron by mixing appropriately ground red pepper and paprika. It maintains this bright red color, and adds a concentrate of lycopene and antioxidants to make red pepper paste, which is rich in various nutrients, which is excellent in preventing aging and preventing various adult diseases.
이하, 본 발명에 따른 생홍고추와 토마토 농축액을 이용한 고추장의 제조방법에 관하여 더욱 상세하게 설명하도록 한다.Hereinafter, a method of preparing gochujang using raw red pepper and tomato concentrate according to the present invention will be described in more detail.
본 발명은 생홍고추와 토마토 농축액을 이용한 고추장의 제조방법에 관한 것으로, 더욱 상세하게는 쌀 55~65중량%와 물 35~45중량%를 혼합하여 쌀을 불린 다음 증자시킨 후 황국균을 혼합하여 1차 혼합물을 형성하는 단계와; 상기 1차 혼합물 100중량부에 대하여 생홍고추 93~97중량부와 마쇄한 파프리카 3~7중량부를 혼합하여 2차 혼합물을 형성하는 단계와; 상기 2차 혼합물 100중량부에 대하여 정제염 5~10중량부와 정제수 20~30중량부를 혼합한 다음 숙성 및 교반하여 3차 혼합물을 형성하는 단계와; 상기 3차 혼합물에 물엿과 토마토 농축액을 혼합하여 4차 혼합물을 형성하는 단계; 및 상기 4차 혼합물에 주정과 매실진액을 혼합하는 단계;를 포함하여 이루어지는 것을 특징으로 하는 생홍고추와 토마토 농축액을 이용한 고추장의 제조방법에 관한 것이다.The present invention relates to a method for producing red pepper paste using raw red pepper and tomato concentrate, and more specifically, 55-65% by weight of rice and 35-45% by weight of water is mixed with rice and then cooked after adding rice 1 Forming a tea mixture; Forming a secondary mixture by mixing 93 to 97 parts by weight of red pepper and 3 to 7 parts by weight of ground paprika with respect to 100 parts by weight of the primary mixture; Mixing 5-10 parts by weight of purified salt and 20-30 parts by weight of purified water based on 100 parts by weight of the secondary mixture, followed by aging and stirring to form a tertiary mixture; Mixing syrup and tomato concentrate with the tertiary mixture to form a tertiary mixture; And a step of mixing the ethanol and plum juice solution in the quaternary mixture; and relates to a production method of gochujang using raw red pepper and tomato concentrate.
(1) 1차 혼합물 형성단계(1) forming the primary mixture
쌀을 물에 담가서 4~5시간 불린 다음, 증자기에서 스팀으로 30~35분간 증자한 후, 상온에서 3~4시간 냉각시킨다. 여기에서, 상기 쌀은 55~65중량%가, 물은 35~45중량%가 혼합되며, 쌀을 물에 불린 다음 쪄줌으로써 고두밥과 같은 형태가 된다.Soak rice in water for 4-5 hours, steam for 30 to 35 minutes in steamer, and then cool at room temperature for 3 to 4 hours. Here, the rice is 55 to 65% by weight, the water is 35 to 45% by weight is mixed, the rice is soaked in water and then steamed to give a form such as gourdap.
이후, 상기 냉각시킨 쌀 100중량부에 대하여 황국균 0.5~1중량부를 혼합하여 혼합물을 형성한 다음, 상기 혼합물을 제국실로 이송하여 35~40℃로 2~3일간 발효시킴으로 1차 혼합물을 형성한다.Thereafter, 0.5 to 1 parts by weight of the Rheumii bacillus is mixed with 100 parts by weight of the cooled rice to form a mixture, and then the mixture is transferred to an imperial chamber and fermented at 35 to 40 ° C. for 3 days to form a primary mixture.
이 때, 황국균이 충분히 번식될 수 있도록 제국실에서 35~40℃로 2~3일동안 유지시켜 발효하도록 해주는 것은 고추장 숙성과정에서 필요한 전분분해효소(Amylase) 및 단백질분해효소(Protease)를 얻을 수 있도록 하기 위함이다.At this time, to keep fermented for 2 to 3 days at 35 ~ 40 ℃ in the imperial chamber so that the H. germs can multiply enough to obtain starch (Amylase) and protease (Protease) required during the fermentation of kochujang To make it work.
여기에서, 쌀을 물에 담가 불린 다음 증자기에서 스팀으로 30~35분간 증자 할 때, 증자 시간이 30분 미만인 경우에는 증자된 쌀에 수분이 적게 흡수되고 쌀이 잘 익지 않게 되며, 증자 시간이 35분 초과인 경우에는 증자된 쌀에 수분이 과도하게 흡수되어 쌀이 죽과 같은 형태가 될 수 있고, 발효도 지연된다.Here, when the rice is soaked in water and then steamed in a steamer for 30 to 35 minutes, when the steaming time is less than 30 minutes, the steamed rice is absorbed with less moisture and the rice does not ripen well. If it is more than 35 minutes, excess water is absorbed by the cooked rice, which may cause rice to become a porridge-like form and fermentation is delayed.
(2) 2차 혼합물 형성단계(2) secondary mixture forming step
상기 1차 혼합물 100중량부에 대하여 생홍고추 93~97중량부와 파프리카 3~7중량부를 혼합기에서 혼합하여 2차 혼합물을 형성하는 단계이다.93 to 97 parts by weight of red pepper and 3 to 7 parts by weight of paprika with respect to 100 parts by weight of the primary mixture is mixed in a mixer to form a secondary mixture.
상기 생홍고추는 수세하여 꼭지를 제거하고 고추씨와 함께 마쇄기로 35~45메쉬(mesh)의 입자 크기로 마쇄한 것을 사용하며, 마쇄할 때에는 씨를 포함하여 마쇄하도록 한다.The fresh red pepper is washed with water to remove the tap and ground with a red pepper seed with a particle size of 35 ~ 45 mesh (mesh), when grinding to include a seed.
이때, 입자의 크기를 35메쉬(mesh) 미만으로 마쇄하는 경우에는 고추씨에서 나오는 쓴맛은 덜 나지만, 제조된 고추장에서 이물감을 느끼게 되므로 식감이 저하되는 단점이 있으며, 입자의 크기를 45메쉬(mesh) 초과하여 마쇄하는 경우에는 고추씨에서 쓴맛이 강하게 우러나와 전체적인 맛에 영향을 끼치고 식감 또한 저하되는 단점이 있다.At this time, when grinding the size of the particles to less than 35 mesh (mesh) less bitter taste from the red pepper seeds, but the sense of foreign body in the prepared red pepper paste has a disadvantage that the texture is reduced, the size of the particles 45 mesh (mesh) In the case of excessive grinding, red pepper seeds have a strong bitter taste, which affects the overall taste and lowers the texture.
상기 파프리카는 건조시킨 후 마쇄한 것을 사용한다. 파프리카는 비타민A와 C, 철분 등의 영양소가 풍부하며, 특히 파프리카 속의 비타민C는 토마토의 5배, 시금치의 5배, 딸기의 4배, 레몬과 피망의 2배의 효능이 있다고 알려져 있다.The paprika is dried and then ground. Paprika is rich in nutrients such as vitamins A, C, and iron. Especially, vitamin C in paprika is known to be five times as effective as tomatoes, five times as much as spinach, four times as much as strawberry, and twice as much as lemon and bell pepper.
상기 파프리카를 3~7중량부 혼합하면, 파프리카의 영양소를 섭취할 수 있으며, 제조된 고추장의 빛깔이 보다 밝은 적색을 띄게 되어 시각적인 선호도를 높일 수 있다. When 3 to 7 parts by weight of the paprika is mixed, the nutrients of the paprika can be ingested, and the color of the prepared red pepper paste becomes brighter red, thereby increasing the visual preference.
(3) 3차 혼합물 형성단계(3) tertiary mixture formation step
상기 2차 혼합물를 숙성탱크로 이송하고, 2차 혼합물 100중량부에 대하여 정제염 5~10중량부와 정제수 20~30중량부를 혼합한 다음 100~120일간 숙성시킨 후, 교반기로 이송하여 교반하여 3차 혼합물을 형성하는 단계이다.Transfer the secondary mixture to the aging tank, mix 5-10 parts by weight of purified salt and 20-30 parts by weight of purified water with respect to 100 parts by weight of the secondary mixture, then aged for 100 to 120 days, transfer to a stirrer and stir to tertiary Forming a mixture.
상기 정제염을 5중량부 미만으로 혼합하면 살균에 도움이 되지 않으며, 10중량부를 초과하여 혼합할 경우에는 과발효가 될 수 있기 때문이다.Mixing the refined salt to less than 5 parts by weight does not help sterilization, because when mixed with more than 10 parts by weight may be over fermentation.
상기 정제수를 20중량부 미만으로 혼합하면 혼합물의 숙성이 너무 느려져 도움이 되지 않으며, 30중량부를 초과하여 혼합하면 혼합물의 수분이 많아지는 문제점이 있다. Mixing the purified water to less than 20 parts by weight does not help the aging of the mixture is too slow, there is a problem that more than 30 parts by weight of the mixture increases the moisture of the mixture.
숙성 탱크에서 숙성 기간은 100일 미만인 경우에는 혼합물의 발효정도가 충분하지 못해 텁텁하고 감칠맛이 나지 않으며, 120일을 초과한 경우 과발효가 이루어지므로 기준치의 범위 내에서 발효시켜 주는 것이 좋다. In the aging tank, the aging period is less than 100 days, the fermentation degree of the mixture is not enough, it does not have a rich and umami taste, and if it exceeds 120 days, it is better to ferment it within the range of the standard value.
또한, 숙성 탱크는 숙성 과정에서 가스가 발생 할 수도 있기 때문에 산소 공급이 가능한 통기공이 구비되어 있는 것으로 사용하는 것이 바람직하다.In addition, the aging tank is preferably used because the gas may be generated during the aging process is provided with a vent that can supply oxygen.
한편, 씨를 포함하여 마쇄된 생홍고추 및 마쇄한 파프리카가 포함된 상기 2차 혼합물에 정제염과 정제수를 혼합할 때 일부 가루가 덩어리화 되거나 뭉치게 되는 형상으로 인하여 부분적으로 저발효 또는 과발효, 미숙성 또는 과숙성이 진행될 수 있으므로 반드시 교반기에서 균일하게 교반하도록 한다.On the other hand, when the refined salt and purified water are mixed in the secondary mixture containing the ground red pepper and ground paprika, including seeds, some of the powder is agglomerated or agglomerated in part due to low fermentation or overfermentation, immaturity. Alternatively, over-maturation may proceed, so be sure to stir uniformly in the stirrer.
(4) 4차 혼합물 형성단계(4) 4th mixture formation step
상기 3차 혼합물100중량부에 물엿 7~10중량부와 토마토 농축액 35~40중량부를 혼합하여 4차 혼합물을 형성하는 단계이다.7 to 10 parts by weight of starch syrup and 35 to 40 parts by weight of tomato concentrate are mixed to 100 parts by weight of the tertiary mixture to form a fourth mixture.
여기에서, 상기 3차 혼합물 100중량부에 대하여 물엿을 7중량부 미만으로 첨가하는 경우에는 쓴맛이 강해져 전체적인 고추장 맛의 조화를 헤칠 수 있으며, 10중량부를 초과할 경우 단맛이 강해져 고추장 특유의 맛을 내지 못한다.Here, when the content of starch syrup is less than 7 parts by weight based on 100 parts by weight of the tertiary mixture, the bitter taste becomes strong, and the coordination of the whole red pepper paste can be overcome. I can't.
상기 토마토 농축액은 토마토를 수세하여 80~120℃ 물에 데쳐 껍질을 벗기고 꼭지를 제거한 다음, 80~100℃로 5~15분 동안 가열한 후, 50~70℃로 15~25분 동안 익힌다.The tomato concentrate is washed with tomatoes, washed with water at 80-120 ° C., peeled off and removed from the tap, heated at 80-100 ° C. for 5-15 minutes, and then cooked at 50-70 ° C. for 15-25 minutes.
상기 토마토를 80℃, 5분 미만으로 가열하는 경우에는 살균 및 소독이 원활하게 이루어지지 않게 되며, 100℃, 15분 초과하여 가열하는 경우에는 토마토에 함유 된 수분이 필요 이상으로 줄어들게 된다. 토마토를 가열한 후 50℃, 15분 미만으로 익히는 경우에는 토마토가 충분히 익지 않을 수 있으며, 70℃, 25분 초과하여 익히는 경우에는 토마토가 높은 온도로 인하여 눌어붙고 탈 수 있다.When the tomato is heated to less than 5 minutes at 80 ℃, sterilization and disinfection is not made smoothly, if the heating is more than 100 ℃, 15 minutes will reduce the moisture contained in the tomato more than necessary. If the tomato is heated at 50 ° C. for less than 15 minutes after heating, the tomato may not ripen enough. If the tomato is cooked for 70 ° C. for more than 25 minutes, the tomato may stick and burn due to the high temperature.
상기 가열하고 익힌 토마토를 남아있는 껍질이 섞이지 않도록 체에 거른 다음, 50~80℃로 10~15분 동안 졸여 농축하여 걸쭉한 상태로 만든다. 50℃, 10분 미만으로 졸이는 경우에는 수분이 충분히 줄어들지 않아 걸쭉한 상태가 되지 않을 수 있으며, 80℃, 15분을 초과하여 졸이는 경우에는 가열된 토마토에 함유된 수분이 필요이상으로 줄어들게 된다. The heated and cooked tomatoes are sieved so that the remaining skin is not mixed, and then boiled and concentrated at 50 to 80 ° C. for 10 to 15 minutes to make a thick state. If it is boiled at less than 10 ℃ 50 ℃, the moisture is not reduced enough may not be thickened, if the temperature is over 80 ℃, 15 minutes, the moisture contained in the heated tomato is reduced more than necessary.
상술한 바와 같이 토마토에 함유된 리코펜(Lycopene)은 항암 작용, 노화방 지 및 혈당저하 등의 효과가 있는 것으로, 이러한 효과가 있는 토마토로부터 얻어진 토마토 농축액을 상기 3차 혼합물에 혼합하여 줌으로써 섭취시 토마토의 맛을 느낄수 있는 동시에 인체에 유익한 효과를 기대할 수 있다. Lycopene (Lycopene) contained in the tomato as described above has the effect of anti-cancer activity, anti-aging and hypoglycemic effect, tomato ingested by mixing the tomato concentrate obtained from the tomato having such an effect to the tertiary mixture You can feel the taste and at the same time expect a beneficial effect on the human body.
(5) 주정 및 매실진액 혼합 단계(5) alcohol and plum juice mixing step
상기 4차 혼합물을 75∼80℃로 30분간 가열.살균한 후, 45∼50℃로 냉각시킨 다음, 교반기로 이송하여 주정(알콜농도 95%) 3.3 중량부와 매실진액 0.5중량부 내지 1.0중량부를 첨가하여 혼합하고 포장한다.The fourth mixture was heated and sterilized at 75 to 80 ° C. for 30 minutes, then cooled to 45 to 50 ° C., and then transferred to a stirrer, 3.3 parts by weight of alcohol (95% alcohol concentration) and 0.5 parts by weight to 1.0 ml of plum juice solution. Add parts to mix and pack.
상기 4차 혼합물을 75∼80℃로 가열.살균하는 것은, 씨를 포함하여 마쇄된 생홍고추에 들어 있는 비타민 등의 영양소의 파괴를 방지하기 위한 것이다.Heating and sterilizing the quaternary mixture at 75 to 80 ° C. is intended to prevent the destruction of nutrients such as vitamins contained in the ground red pepper, including seeds.
또한 가열.살균한 다음, 40∼50℃로 냉각한 후, 주정(알콜농도 95%)과 매실진액을 40∼50℃ 이상의 온도에서 첨가하면 상기 주정 중 알콜과 매실진액의 유효성분이 휘발될 수 있기 때문에 이 것을 방지하기 위한 것이다.In addition, after heating and sterilizing, cooling to 40-50 ° C., and then adding alcohol (95% alcohol concentration) and plum juice at a temperature of 40-50 ° C. or higher, the active ingredients of alcohol and plum juice in the alcohol may be volatilized. This is to prevent this.
상기와 같이 이루어지는 본 발명은 생홍고추를 고추씨와 함께 마쇄하여 사용함으로써 영양분을 향상시킬 수 있으며, 단일균인 황국균에서 유래하는 천연 분해 효소의 작용으로 분해율을 높임으로써 위생적이며, 또한 텁텁하지 않고 깔끔한 맛을 낼 수 있어 고추장의 풍미와 깊은맛을 향상시킬 수 있으며, 숙성기간을 단축시키킬 수 있고, 마쇄한 생홍고추와 마른 파프리카를 적량 혼합함으로써 제조된 고추장이 비타민A, 비타민C, 철분을 포함하고 밝은 적색을 유지하도록 하며, 리코펜 및 항산화 물질이 포함 된 토마토 농축액을 첨가하여 고추장을 제조함으로써 각종 영양소가 풍부하게 함유되어있어 비타민의 함량이 높아 노화방지 및 각종 성인병 예방에 탁월한 효과가 있다.The present invention made as described above can improve nutrients by grinding raw red pepper together with red pepper seeds, and by increasing the decomposition rate by the action of a natural decomposition enzyme derived from a single bacterium, H. It can improve the flavor and deep taste of red pepper paste, can shorten the ripening period, and make kochujang prepared by mixing the right red pepper and dried paprika with appropriate amount of vitamin A, vitamin C and iron. Maintains bright red color, and adds tomato concentrate containing lycopene and antioxidants to make red pepper paste, which is rich in various nutrients, which is excellent in preventing aging and preventing various adult diseases.

Claims (3)

  1. 쌀 55~65중량%와 물 35~45중량%를 혼합하여 쌀을 불린 다음 증자시킨 후 황국균을 혼합하여 1차 혼합물을 형성하는 단계와;Mixing 55 to 65% by weight of rice and 35 to 45% by weight of water to soak rice, and then steaming the mixture to form a primary mixture;
    상기 1차 혼합물 100중량부에 대하여 생홍고추 93~97중량부와 마쇄한 파프리카 3~7중량부를 혼합하여 2차 혼합물을 형성하는 단계와;Forming a secondary mixture by mixing 93 to 97 parts by weight of red pepper and 3 to 7 parts by weight of ground paprika with respect to 100 parts by weight of the primary mixture;
    상기 2차 혼합물 100중량부에 대하여 정제염 5~10중량부와 정제수 20~30중량부를 혼합한 다음 숙성 및 교반하여 3차 혼합물을 형성하는 단계와;Mixing 5-10 parts by weight of purified salt and 20-30 parts by weight of purified water based on 100 parts by weight of the secondary mixture, followed by aging and stirring to form a tertiary mixture;
    상기 3차 혼합물에 물엿과 토마토 농축액을 혼합하여 4차 혼합물을 형성하는 단계; 및Mixing syrup and tomato concentrate with the tertiary mixture to form a tertiary mixture; And
    상기 4차 혼합물을 가열, 살균 및 냉각시킨 후 주정과 매실진액을 혼합하는 단계;Mixing the spirit and plum juice after heating, sterilizing and cooling the quaternary mixture;
    를 포함하여 이루어지는 것을 특징으로 하는 생홍고추와 토마토 농축액을 이용한 고추장의 제조방법.Raw red pepper and a method of producing gochujang using tomato concentrate, characterized in that comprises a.
  2. 제1항에 있어서, 상기 황국균은 1차 혼합물 100중량부에 대하여 0.5~1중량부가 혼합되는 것을 특징으로 하는 생홍고추와 토마토 농축액을 이용한 고추장의 제조방법.The method according to claim 1, wherein the rhubarb is 0.5 to 1 parts by weight based on 100 parts by weight of the primary mixture.
  3. 제1항 또는 제2항에 있어서, 상기 4차 혼합물은 상기 3차 혼합물 100중량부에 대하여 물엿 7~10중량부와 토마토 농축액 35~40중량부가 혼합되는 것을 특징으로 하는 생홍고추와 토마토 농축액을 이용한 고추장의 제조방법.The red pepper and tomato concentrate according to claim 1 or 2, wherein the fourth mixture comprises 7-10 parts by weight syrup and 35-40 parts by weight of tomato concentrate, based on 100 parts by weight of the tertiary mixture. Method of preparing kochujang.
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