KR102278678B1 - Method for manufacturing gochujang - Google Patents

Abstract

The present invention provides a method for preparing gochujang (red pepper paste) which is based on fast-fermented bean paste powder and fermented barley porridge as main ingredients, maintains quality satisfied by consumers, and largely shortens preparation time compared to that of a conventional gochujang preparation method.

Description

Method for manufacturing gochujang

The present invention relates to a method for producing red pepper paste, and more specifically, to a method for producing red pepper paste, which uses soybean cheonggukjang powder and fermented barley porridge as main ingredients, and can significantly shorten the production period compared to the conventional method for producing red pepper paste while maintaining quality will be.

Gochujang is one of Korea's unique seasonings manufactured through fermentation. It contains nutrients and physiologically active substances such as red pepper powder, glutinous rice powder, protein derived from fermented soybeans, sugar, carotene, vitamins, capsaicin, and soybean peptide. It is a versatile sauce that is differentiated from overseas chili, tabasco and ketchup because it has a well-balanced characteristic of spicy, sweet, and umami.

Gochujang prepared in the conventional way is mainly made of glutinous rice prepared by steaming soybean soybean flour and glutinous rice.

The soybean meju powder is generally used by steaming soybeans. Spread out the rice straw, place the steamed soybeans on it at appropriate intervals, and dry it for several days in a cool, shady place with good ventilation. After that, when the outer surface of the steamed soybeans is dry to some extent, the soybeans are bundled with rice straw, hung in a sunny place, and dried at room temperature for 6 to 7 months. In this process, good mold is formed in the soybean meju, and soybean meju is completed.

Then, add red pepper powder, salt, malt, and water to the soybean soybean flour and glutinous rice to prepare a mixture, and the mixture is aged for 3 to 4 days to complete red pepper paste. At this time, the mixture may be aged in an environment in which air is blocked, or may be aged while turning over repeatedly in a sunny place to prevent the proliferation of various germs.

However, the red pepper paste produced in this way takes 6 to 7 months to prepare soybean soybean powder, and 3 to 4 more days are required to put soybean soybean powder, glutinous rice, and other ingredients to ripen. The disadvantage is that it takes too long to do.

In order to solve the problem of this traditional red pepper paste manufacturing method, there is disclosed a red pepper paste manufacturing method using wheat soybean powder instead of soybean meju powder as a main ingredient.

The wheat soybean flour can be prepared by mixing wheat flour with rice, then adding soybean soybeans, adding red pepper powder, salt and water as secondary ingredients, and then fermenting for 30 to 50 days with Hwanggukgyun.

In addition, glutinous rice ingredients and salt are added to this wheat soybean powder to make red pepper paste.

The glutinous rice material may be prepared by adding water to glutinous rice flour and heating to prepare glutinous rice paste, mixing malt juice with the glutinous rice paste, heating and stirring, and then concentrating it. The malt juice can be prepared by filtering malt with water.

At this time, the production process may be performed by mixing the glutinous rice material and malt juice and then adding the red pepper powder without adding red pepper powder in the process of manufacturing wheat soybean powder.

Then, the mixture of wheat soybean flour, glutinous rice ingredients, and salt is soaked in a sterilized poison and dried in a sunny place for 3 to 4 days, then sprinkled with salt to suppress the occurrence of harmful bacteria and covered with insect screens for about 2 months Gochujang can be prepared by fermenting it.

The completed gochujang takes 30 to 50 days to prepare wheat soybean powder, 3 to 4 days to soak in poison, and about 2 months to ferment, resulting in a total production period of 3 to 4 months. . Although this is much shortened compared to the traditional red pepper paste manufacturing method, the time is not short even 3 to 4 months, so for efficient commercialization, a method that can further reduce the production period of red pepper paste while maintaining quality is required.

On the other hand, red pepper paste has a disadvantage in that water is generated on the surface in the process of storage/distribution/storage, and when water is formed on the surface of red pepper paste, it is advantageous for the generation and proliferation of harmful bacteria, which may cause deterioration of the storability and storability of red pepper paste. can

Republic of Korea Patent Publication No. 2017-0089947 Republic of Korea Patent Publication No. 2017-0104754

An object of the present invention is to provide a method for producing red pepper paste, which reduces the period required for production to about two months and enables the production of high-quality red pepper paste with properties.

Another object of the present invention is to provide a method for manufacturing red pepper paste, which can improve product preference and added value by preventing the smell and sticky thread of cheonggukjang from being generated while using cheonggukjang as a main material.

Another object of the present invention is to provide a method for manufacturing red pepper paste, which can prevent the problem of water being formed on the surface of red pepper paste during the conventional manufacturing process of red pepper paste and storage/distribution/storage of red pepper paste.

One aspect of the present invention is to prepare soybean cheongkukjang by fermenting soybeans for 2 to 3 days at 38 to 42℃ after steaming soybeans and placing the steamed soybeans on pine needles or rice straw, and drying the soybean chungkukjang in a sunny place A first step of pulverizing to prepare soybean cheonggukjang powder; A second step of roasting and pulverizing barley to prepare barley powder, adding malt juice to the barley powder and heating to prepare barley porridge, and fermenting the barley porridge to prepare fermented barley porridge; A third step of preparing a mixture by adding the soybean cheonggukjang powder and red pepper powder to the fermented barley porridge; A fourth step of preparing the first aged product by putting the mixture in a container and covering it with a furoshiki or cotton cloth, and then first aging at room temperature for 7 to 8 hours; and a fifth step of placing the first aged product in a jar and covering the transparent lid for secondary aging for 1 to 2 months in a sunny place; In the second step, the malt juice is immersed in a solution made by boiling kelp, onion, dried shrimp and bedrock water in malt for 3 to 4 hours, then boiling for 1 hour more, and bubbles on the surface at room temperature It provides a method for producing red pepper paste, in which the saccharification enzyme content is maximized by leaving it to stand until it is produced, and then filtering the Norin water with a cotton cloth.

According to a preferred feature of the present invention, in the first step, when preparing the soybean cheonggukjang, lactic acid bacteria may be further added after the fermentation process.

In this case, the lactic acid bacteria may preferably be kimchi lactic acid bacteria.

According to a preferred feature of the present invention, in the first step, when preparing the soybean cheonggukjang, soybean oil may be further added after the fermentation process.

According to a preferred feature of the present invention, in the third step, the mixture may be prepared by further adding and mixing fish soy sauce.

According to a preferred feature of the present invention, in the third step, the mixture may be prepared by further adding and mixing fine pulverized kelp powder.

According to an embodiment of the present invention, using soybean cheonggukjang powder and fermented barley porridge instead of conventional soybean soybean powder or wheat soybean powder as main ingredients, and first aging at room temperature for 7 to 8 hours, put in a jar, and a transparent lid By manufacturing gochujang through a step of second aging for 1 to 2 months in a sunny place, it is possible to significantly shorten the production period of red pepper paste compared to the conventional method of manufacturing red pepper paste while maintaining the quality that can satisfy consumers. there is

In addition, when preparing soybean cheonggukjang powder, lactic acid bacteria and soybean oil are additionally added to prepare soybean cheonggukjang, thereby preventing the unpleasant odor and sticky thread of cheonggukjang from occurring in red pepper paste, thereby improving product preference and added value.

In addition, finely ground kelp powder is added before maturation of the mixed material, so that the finely ground kelp powder absorbs the moisture contained in the material, so that water is applied to the surface of red pepper paste during the conventional red pepper paste manufacturing process and storage/distribution/storage of red pepper paste You can avoid this problem.

1 is a flowchart illustrating a method of manufacturing red pepper paste according to an embodiment of the present invention.
2 is a flowchart showing a method of manufacturing soybean cheonggukjang powder in the manufacturing method of red pepper paste according to an embodiment of the present invention.
3 is a flowchart showing a method of manufacturing fermented barley porridge in the manufacturing method of red pepper paste according to an embodiment of the present invention.
4 is a photograph showing soybean cheonggukjang prepared by fermenting by step 1-2 of the present invention.
5 is a photograph showing the kimchi broth used in the first step of the present invention.
6 is a photograph showing a scene in which kimchi broth is poured in the process of preparing soybean cheonggukjang by fermentation.
7 is a photograph showing the state of soybean cheonggukjang after a certain time has elapsed after pouring the kimchi broth.
8 is a photograph showing the state of soybean cheonggukjang after a certain period of time has elapsed in FIG. 7 .
9 is a photograph of pouring soybean oil into steamed beans.
10 is a photograph showing the fermented barley porridge prepared by the second step of the present invention.
11 is a photograph showing the soy sauce used in the third step of the present invention.
12 is a photograph showing a scene of putting starch syrup in the third step of the present invention.
13 is a photograph showing fine pulverized kelp powder.
14 is a photograph showing a state in which water is raised on the surface of red pepper paste in a conventional red pepper paste.
15 is a photograph showing the surface of red pepper paste according to an embodiment of the present invention.

Hereinafter, preferred embodiments of the present invention will be described. However, embodiments of the present invention may be modified in various other forms, and the scope of the present invention is not limited to the embodiments described below. In addition, 'including' a certain element throughout the specification means that other elements may be further included, rather than excluding other elements, unless otherwise stated.

1 is a flowchart illustrating a method for manufacturing red pepper paste according to an embodiment of the present invention.

Referring to FIG. 1 , the method for manufacturing red pepper paste according to this embodiment uses soybean cheonggukjang powder and fermented barley porridge as main ingredients for producing red pepper paste, and the first step (S10) of preparing soybean cheonggukjang powder and fermented barley porridge A second step (S20) of preparing is performed. In this case, the first step ( S10 ) and the second step ( S20 ) may be performed at the same time, and thus the manufacturing period of red pepper paste may be further shortened.

Referring to FIG. 2 , in order to prepare the soybean cheonggukjang powder, first step 1-1 (S11) of washing and steaming beans is performed. At this time, it is preferable to use white tae instead of soybean as the soybean. The step 1-1 (S11) can be said to be a process of boiling the white rice for about 6 hours until it turns brown after adding water to it.

Then, the steamed soybeans are fermented at 38 to 42° C., preferably at 40° C. for 2 to 3 days to prepare the soybean cheonggukjang (S14). More specifically, if pine needles or rice straw are spread out and steamed baektae is placed on it at appropriate intervals, fermentation proceeds by Bacillus Subtilis to make soybean cheonggukjang.

At this time, the soybean cheonggukjang may have a unique unpleasant flavor by Bacillus subtilis. In addition, as in FIG. 4 , the soybean cheonggukjang has many sticky threads on the surface by Bacillus subtilis.

Accordingly, in another embodiment of the present invention, in order to reduce the activity of Bacillus subtilis, lactic acid bacteria may be further added to the soybean cheonggukjang after the fermentation process (S12).

As the lactic acid bacteria, milk lactic acid bacteria produced during milk fermentation or kimchi lactic acid bacteria produced during kimchi fermentation may be used, and kimchi lactic acid bacteria, which are vegetable lactic acid bacteria, are preferably used. Kimchi lactic acid bacteria are included in a lot of kimchi broth as shown in FIG.

Accordingly, as shown in FIG. 6 , kimchi lactic acid bacteria can be added to the soybean cheonggukjang by pouring the kimchi broth into the soybean cheonggukjang prepared by fermentation.

Thereafter, as in FIG. 7 , the thread on the surface of soybean cheonggukjang gradually disappears over time, and as in FIG. 8 , when a certain period of time elapses, most of the sticky thread on the surface of soybean cheonggukjang disappears. .

That is, as can be seen in FIGS. 7 and 8, the lactic acid bacteria suppresses the activity of Bacillus subtilis to remove the smell of soybean cheonggukjang, and thus the soybean cheonggukjang powder does not have a unique flavor of the existing cheonggukjang. Even in gochujang made with cheonggukjang as the main ingredient, the unpleasant odor unique to cheonggukjang does not occur, and the sticky thread unique to soybean cheonggukjang is removed, enabling consumers who do not prefer cheonggukjang to consume, thereby improving product preference and added value. .

And, as in FIG. 9, before proceeding with the fermentation process, after the fermentation process, more preferably, a small amount of soybean oil may be added to the soybean cheonggukjang (S13). The soybean oil has an effect of suppressing the generation of water, so that water does not rise on the surface of red pepper paste.

Furthermore, if soybean oil is added to soybean cheonggukjang as described above, the soybean oil kills Bacillus subtilis, so that the sticky thread produced during fermentation of cheonggukjang can act to disappear. Accordingly, product preference and added value can be further improved.

Then, the soybean cheonggukjang powder can be prepared by drying the soybean cheonggukjang in a sunny place, and then performing steps 1-3 (S15) of pulverizing the soybean cheonggukjang into a powder of a predetermined size. In this embodiment, by using soybean cheonggukjang powder as the main material of red pepper paste in this way, the ripening period of red pepper paste can be greatly shortened, and soybean cheonggukjang can have various beneficial effects on the human body.

Referring to FIG. 3 , in order to prepare the fermented barley porridge, first, barley is roasted to make roasted barley to increase the enzyme (S21), and the roasted barley is pulverized to make barley powder (S22). do.

Then, the second step (S24) of preparing barley porridge by adding malt juice to the barley flour and heating is performed.

The malt juice is made by boiling malt with kelp, onion, dried shrimp, and bedrock water and immersing it in a broth for 3 to 4 hours, then boiling it for an additional hour and leaving it at room temperature until bubbles are generated on the surface of the saccharification enzyme. After providing the target with the maximum content, the target can be prepared by filtering this target with a cotton cloth (S23). In this case, the malt may be used in an amount of 40 to 45 parts by weight based on 100 parts by weight of the soybean cheonggukjang powder.

Then, the fermented barley porridge as shown in FIG. 10 may be prepared by performing the 2-3 step (S25) of fermenting the barley porridge for about 5 hours. When malt juice prepared according to this embodiment is used instead of glutinous rice used in the production of conventional gochujang, the barley enzyme of barley porridge fermented by the malt juice promotes the decomposition of soy protein, thereby reducing the aging period during the fermentation process of gochujang to be described later. can be shortened

Next, the third step (S30) of preparing a mixture by adding soybean cheonggukjang powder, red pepper powder, and soy sauce to the fermented barley porridge prepared in the second step (S20) and mixing the mixture proceeds. In this case, when performing the third step (S30), a small amount of water may be further mixed so that the materials can be mixed well.

In addition, the mixture can be prepared by optionally adding more meju (soybean paste) powder if necessary.

At this time, the red pepper powder may be used in an amount of 70 to 75 parts by weight based on 100 parts by weight of the soybean cheonggukjang powder. In addition, the red pepper powder may be preferably used by mixing 70% by weight of general red pepper and 30% by weight of fresh red pepper.

And, as shown in Fig. 11, the soy sauce can be prepared by aging anchovy and sea salt. In the conventional method for manufacturing red pepper paste, salt is simply added to suppress the generation of harmful bacteria, but in this embodiment, by using such a soy sauce, the generation of harmful bacteria is suppressed, while the ripening of red pepper paste can be accelerated, thereby shortening the production period of red pepper paste. .

On the other hand, as in FIG. 14 , water is generated on the surface of the conventional red pepper paste during secondary aging, or water is generated on the surface of the finished red pepper paste during storage. When water is formed on the surface of red pepper paste in this way, harmful bacteria As the production and growth of red pepper paste becomes advantageous, the storage and storage properties of red pepper paste are deteriorated.

Previously, soybean oil was added to inhibit Bacillus subtilis activity of cheonggukjang during the manufacture of soybean cheonggukjang, and the soybean oil acts to inhibit the generation of water during storage of such red pepper paste, thereby further improving the storability and storability of red pepper paste.

Meanwhile, as in FIG. 12 , as another embodiment of the present invention, when performing the third step (S30), more starch syrup may be added. The starch syrup acts to absorb moisture, thereby further improving the effect of suppressing the generation of water during storage of red pepper paste.

Furthermore, as another embodiment of the present invention, when performing the third step (S30), it is also possible to put the fine pulverized kelp powder shown in FIG. 13 .

When finely ground kelp powder is added to the mixture in this way, the water generated in the second ripening or during storage of the finished red pepper paste is absorbed by the finely ground kelp powder, and water is generated in the red pepper paste during the second ripening process or during storage of red pepper paste can be prevented more effectively.

15 is a photograph showing red pepper paste aged by putting fine pulverized powder in this way. Referring to FIG. 15, it can be seen that the red pepper paste according to this embodiment does not have water on the surface.

Then, the mixture is put in a container, covered with a furoshiki or cotton cloth, and then first aged at room temperature for 7 to 8 hours to prepare a first aged product (S40).

Next, after putting the first aged material in a jar, covering the transparent lid, and then performing the fifth step (S50) of secondary aging for 1 to 2 months in a sunny outdoor Jangdokdae, etc., finally, red pepper paste according to the present invention can be manufactured.

The gochujang of this embodiment prepared with these materials and processes is excellent in flavor and flavor because the unique spicy, sweet and umami taste of gochujang is well harmonized, and contains various nutrients beneficial to the human body contained in soybean cheonggukjang and fermented barley porridge. It also provides good health benefits when consumed.

In addition, according to the present invention, it takes 2-3 days for fermentation in the first step of preparing soybean cheonggukjang powder, 7 to 8 hours is required in the fourth step, which is the first ripening process, and the second fermentation process, which is the first step. Since it takes 1 to 2 months in step 5, and a total manufacturing period of about 2 months is required, the manufacturing period of 7 months of the traditional red pepper paste manufacturing method using soybean soybean powder as the main material and the improved conventional method using wheat soybean powder as the main material Compared to the production period of 4 months of the method of manufacturing red pepper paste, the effect of producing red pepper paste can be expected.

Hereinafter, the present invention will be described in more detail through test examples. These test examples are for more specific explanation of the present invention, and the scope of the present invention is not limited by the contents disclosed in these test examples.

Gochujang was prepared by the method described above, but the comparative example is red pepper paste prepared without using lactic acid bacteria and soybean oil in the process of preparing soybean cheonggukjang, and the experimental example is red pepper paste prepared using lactic acid bacteria and soybean oil when preparing soybean cheonggukjang.

With these comparative examples and experimental examples, a blind test was performed to test the smell and flavor (taste) of cheonggukjang on a total of 50 men and women in their 20s and 60s. The evaluation scale of quality is based on a five-point scale (5 points: very good, 4 points: good, 3 points: moderate, 2 points: bad, 1 point: very bad), with 1 being the lowest and 5 being the highest. did.

Item comparative example Experiment example smell 2.66±0.32 4.56±0.11 flavor (taste) 2.56±0.21 4.61±0.24

Referring to Table 1, the comparative example was rated below medium in odor and flavor. On the other hand, in the case of the experimental example, it received very good evaluation in terms of smell and flavor. That is, as in the experimental example of the present invention, when lactic acid bacteria and soybean oil are used in the preparation of soybean cheonggukjang powder used in the preparation of gochujang, the unpleasant aroma of cheonggukjang and the unique flavor of cheonggukjang are not felt at all in the present invention. It can be seen that the preference and added value of red pepper paste products manufactured by

The present invention is not limited by the above-described embodiments and the accompanying drawings. Therefore, various types of substitution, modification and change will be possible by those skilled in the art within the scope not departing from the technical spirit of the present invention described in the claims, and it is also said that it falls within the scope of the present invention. something to do.

S10: Step of preparing soybean cheonggukjang powder
S20: Step of preparing fermented barley porridge
S30: preparing a mixture
S40: 1st ripening stage
S50: Second ripening stage

Claims (5)

Soybeans are steamed, steamed soybeans are placed on pine needles or rice straw, and then fermented at 38 to 42° C. for 2 to 3 days to prepare soybean cheonggukjang. a first step;
a second step of roasting and pulverizing barley to prepare barley powder, adding malt juice to the barley powder and heating to prepare barley porridge, and fermenting the barley porridge to prepare fermented barley porridge;
A third step of preparing a mixture by adding the soybean cheonggukjang powder and red pepper powder to the fermented barley porridge;
A fourth step of preparing the first aged product by putting the mixture in a container and covering it with a furoshiki or cotton cloth, and then first aging at room temperature for 7 to 8 hours; and
a fifth step of placing the first aged product in a jar and covering the transparent lid to secondary aging for 1 to 2 months in a sunny place; including,
In the second step, the malt juice is made by immersing malt in a solution made by boiling kelp, onion, dried shrimp and bedrock water for 3 to 4 hours, then boiling for 1 hour more, and when bubbles are generated on the surface at room temperature A method for producing red pepper paste, in which the target is left to stand until the content of the saccharification enzyme is maximized, and then the target is filtered with a cotton cloth. The method according to claim 1, wherein, in the first step, when preparing the soybean cheonggukjang, lactic acid bacteria are further added after the fermentation process. The method according to claim 2, wherein the lactic acid bacteria are kimchi lactic acid bacteria. The method according to claim 1, wherein in the third step, the mixture is prepared by further adding and mixing fish sauce. The method according to claim 1, wherein in the third step, the mixture is prepared by further adding and mixing fine pulverized kelp powder.

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