KR20170024792A - Method of manufacturing a choke berry red pepper paste - Google Patents
Method of manufacturing a choke berry red pepper paste Download PDFInfo
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- KR20170024792A KR20170024792A KR1020150120266A KR20150120266A KR20170024792A KR 20170024792 A KR20170024792 A KR 20170024792A KR 1020150120266 A KR1020150120266 A KR 1020150120266A KR 20150120266 A KR20150120266 A KR 20150120266A KR 20170024792 A KR20170024792 A KR 20170024792A
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- kochujang
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- chalkberry
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- A23L11/20—
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
- A23V2250/2106—Bilberries, blueberries
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
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- Food Science & Technology (AREA)
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Abstract
본 발명은 초크베리 고추장의 제조방법에 관한 것으로서, 보다 상세하게는 고추장제조방법에 있어서, 초크베리를 세척하는 재료준비단계와, 세척된 상기 초크베리와 설탕을 1차 보관용기에 수용하여 혼합한 후 상기 1차 보관용기를 밀폐시킨 다음 6개월간 숙성시키는 재료 1차 숙성단계와, 숙성된 상기 초크베리를 건조시키는 재료건조단계와, 건조된 상기 초크베리를 분쇄기로 분쇄하여 초크베리 분말을 형성시키는 재료분쇄단계와, 상기 초크베리 분말을 고추장재료에 혼합하여 2차 보관용기에 수용한 다음 3개월간 숙성시키는 재료 2차 숙성단계로 이루어져, 초크베리와 설탕을 혼합하여 1차 숙성한 후 숙성된 초크베리를 고추장재료에 혼합하여 2차 숙성하여 초크베리 고추장을 형성시킴으로서, 고추장에 초크베리의 안토시아닌(Anthocyanin) 성분이 포함되어, 건강을 증진시키고 고추와 함께 초크베리의 식감을 느낄 수 있게되는 효과가 있다.More particularly, the present invention relates to a method of manufacturing a kochujang, comprising the steps of: preparing a material for washing chalk berry; mixing the washed choc berry and sugar in a primary container to prepare a mixture; A first aging step of aging the primary storage container after aging for 6 months, a material drying step of aging the aged cherry berry, and a step of grinding the dried chalk berry with a grinder to form a chalkberry powder And a second material aging step in which the chalkberry powder is mixed with the ingredients of the koji paste material and then stored in a secondary storage container and then aged for 3 months. Thus, the chalkberry is mixed with the chalkberry and sugar, By mixing the berry with the ingredients of the kochujang, it is aged for the second time to form the chocbarberry kochujang, so that the anthocyanin component of the chocbarberry is added to the kochujang Is, there is an effect of being able to feel the texture of the choke berry and promote the health and pepper.
Description
본 발명은 초크베리 고추장의 제조방법에 관한 것으로서, 보다 상세하게는 초코베리와 설탕을 혼합하여 1차 숙성한 후 숙성된 초코베리를 고추장재료에 혼합하여 2차 숙성하여 초코베리 고추장을 형성시킴으로서, 고추장에 초코베리의 안토시아닌(Anthocyanin) 성분이 포함되어, 건강을 증진시키고 고추와 함께 초크베리의 식감을 느낄 수 있게되는 초크베리 고추장의 제조방법에 관한 것이다.More particularly, the present invention relates to a process for producing chocberry kochujang. More particularly, the present invention relates to a process for producing chocberry kochujang by mixing the chocolate bran with sugar, The present invention relates to a process for producing chocbarberry kochujang, which contains anthocyanin component of chocoferberry in a kochujang to enhance health and feel the texture of choc berry with chili pepper.
일반적으로 고추장은 고추장용 메주와 쌀 등의 전분질 원료, 엿기름 그리고 고춧가루를 섞어 발효시킨 우리나라 고유의 독특한 향신 조미료이다. In general, kochujang is a unique spice flavor of Korea, which is fermented with starch raw materials such as meju and rice for fermented soybean paste, malt and red pepper powder.
이러한, 고추장의 제조방법은 식재료와 생활여건에 따라 변천되어 다양한 종류의 고추장이 생산되고 있으며 전통적인 고추장의 제조방법은 가정을 중심으로 지역에 따라 독특한 부원료의 사용 등으로 색다른 특색과 기호도를 나타내고 있다. 경북 북부지방에서는 가정에서 전통적인 고추장의 제조시 부원료로 사과를 농축하여 사용하기도 하였으며 다양한 과실을 고추장의 부원료로 사용할 경우 고추장에 독특한 기호도가 있을 것으로 기대된다. The production method of kochujang is varied according to the foodstuffs and living conditions, and various types of kochujang are produced. The manufacturing method of the traditional kochujang exhibits a different characteristic and preference by using unique additives depending on the region. In the northern part of Gyeongbuk province, apples are concentrated and used as a raw material in the production of traditional kochujang at home. When various fruits are used as an auxiliary ingredient of kochujang, it is expected that there is a preference for kochujang.
종래의 과실고추장에 관한 연구는 대한민국 출원번호 제10-2010-0113211호 에서와 같이 블루베리를 첨가하여 조미식품을 제조하는 방법이 개시되고 있으며, 박 등(박정선 외 4명, 한국식품과학회지, 1993)이 사과, 오렌지, 포도, 파인애플 등의 과즙을 첨가하여 제조한 고추장의 품질에 관한 연구에서 파인애플이 첨가된 고추장의 관능적 선호도가 다른 과즙이 첨가된 고추장에 비하여 선호도가 높다고 하였다. 그러나 초크베리를 부원료로 첨가하여 고추장을 제조한 연구는 없는 실정이다.A study on a conventional fruit kochujang has been disclosed in Korean Patent Application No. 10-2010-0113211, which discloses a method of preparing seasoned food by adding blueberry, and Park et al. (Park, Jeong Sun et al., Journal of the Korean Society of Food Science and Nutrition, 1993). In the study on the quality of kochujang prepared by adding apple, orange, grape and pineapple juice, the sensory preference of pineapple added kochujang was higher than that of other kochujang added juice. However, there are no studies on the production of kochujang by adding chockberry as an additive.
한편, 초크베리는 아로니아(Aronia)의 열매로서 북미가 원산지인 관목으로서, 장미과에 속하며, 작고 신맛이 나는 열매가 열리는데, 늦여름에 열매가 익기 시작한다. Chokeberry, on the other hand, is a fruit of Aronia, a shrub native to North America, belonging to the rose family, and has small, sour fruits, which begin to gain fruit in the late summer.
상기 아로니아는 안토시아닌, 카테킨, 탄닌, 클로르겐산, 루테인, 크립토크산틴, 베타카로틴, 라이코펜, 천연비타민, 천연 미네랄, 필수불포화 지방산 등의 성분을 포함하여 혈압을 정상화하고 혈관에 탄력을 부여하는 등 인체에 혈액순환에 도움을 주고, 시력을 보호하며 항산화 효과가 있다고 보고되고있다.The above-mentioned Aronia includes components such as anthocyanin, catechin, tannin, chlorogenic acid, lutein, cryptoxanthin, beta carotene, lycopene, natural vitamin, natural mineral and essential unsaturated fatty acid to normalize blood pressure, It is reported that it helps blood circulation, protects eyesight and has antioxidant effect.
상기와 같은 효과는 초크베리 열매의 주요 구성성분인 안토시아닌(Anthocyanin)의 효능에 기인한다. 상기 안토시아닌은 꽃이나 과실 등에 포함되어 있는 안토시아니딘의 색소배당체로서 가수분해에 의해 하나 또는 둘의 단당류와 아글리콘으로 분류되며, 주요 지표물질은 Cyanidin 3-O-galactoside이다.These effects are attributed to the efficacy of anthocyanin, a major component of chalkberry fruit. The anthocyanin is an anthocyanidin pigmented glycoside contained in flowers or fruit, and is classified into one or two monosaccharides and aglycones by hydrolysis, and the main indicator substance is Cyanidin 3-O-galactoside.
따라서, 일상생활에서 밀접한 관계를 유지하는 고추장에 몸에 이로운 초크베리를 혼합하여 안토시아닌 효능이 포함된 초크베리고추장의 제조,개발이 시급히 요구되고 있다.Therefore, there is an urgent need to manufacture and develop chocberry kochujang containing anthocyanin efficacy by mixing chocobang which is closely related to daily life, and choc berry which is beneficial to the body.
전술한 발명은 본 발명이 속하는 기술분야의 배경기술을 의미하며, 종래 기술을 의미하는 것은 아니다.The above-mentioned invention means the background art of the technical field to which the present invention belongs, and does not mean the prior art.
본 발명은 상기한 종래의 문제점을 해결하기 위해 안출된 것으로서, 본 발명의 목적은 초크베리와 설탕을 혼합하여 1차 숙성한 후 숙성된 초크베리를 고추장재료에 혼합하여 2차 숙성하여 초크베리 고추장을 형성시킴으로서, 고추장에 초크베리의 안토시아닌(Anthocyanin) 성분이 포함되어, 건강을 증진시키고 고추와 함께 초크베리의 식감을 느낄 수 있게되는 초크베리 고추장의 제조방법를 제공하는데 그 목적이 있다.DISCLOSURE OF THE INVENTION The object of the present invention is to solve the above-mentioned problems of the prior art, and an object of the present invention is to provide a choc berry and a sugar mixture, The present invention provides a method for manufacturing chokeberry kochujang, wherein the anthocyanin component of choc berry is contained in the kochujang to enhance health and feel the texture of the choc berry together with the red pepper.
본 발명은 고추장제조방법에 있어서, 초크베리를 세척하는 재료준비단계와, 세척된 상기 초크베리와 설탕을 1차 보관용기에 수용하여 혼합한 후 상기 1차 보관용기를 밀폐시킨 다음 6개월간 숙성시키는 재료 1차 숙성단계와, 숙성된 상기 초크베리를 건조시키는 재료건조단계와, 건조된 상기 초크베리를 분쇄기로 분쇄하여 초크베리 분말을 형성시키는 재료분쇄단계와, 상기 초크베리 분말을 고추장재료에 혼합하여 2차 보관용기에 수용한 다음 3개월간 숙성시키는 재료 2차 숙성단계로 이루어진 것을 특징으로 한다.The present invention relates to a method for manufacturing a kochujang, comprising the steps of preparing a material for washing chalk berry, mixing the washed choc berry and sugar in a primary storage container, mixing the primary storage container and aging for 6 months A method for producing a chocolate material, comprising the steps of: aging a material in a first stage; drying a material for drying the aged cherry berry; grinding the dried chokeberry with a grinder to form a chokeberry powder; And then aged for 3 months after being housed in a secondary storage container.
또한, 상기 1차 보관용기에는 상기 초크베리 55중량%와 상기 설탕 45중량%를 수용한 후 혼합시키는 것을 특징으로 한다.The primary storage container may contain 55 wt% of the chalkberry and 45 wt% of the sugar, and then mix the same.
또한, 상기 2차 보관용기에는 상기 초크베리 분말 20중량%와 상기 고추장재료 80중량%가 혼합되는 것을 특징으로 한다.In addition, 20% by weight of the chalkberry powder and 80% by weight of the above-described hot pepper paste material are mixed in the secondary storage container.
또한, 상기 고추장재료는 찹쌀풀 34중량%와 고추가루 33중량%와 설탕 33중량%를 혼합하여 형성시킨 것을 특징으로 한다.The kochujang material is characterized in that 34% by weight of glutinous rice pulp, 33% by weight of red pepper powder and 33% by weight of sugar are mixed.
본 발명인 초크베리 고추장의 제조방법은 초크베리와 설탕을 혼합하여 1차 숙성한 후 숙성된 초크베리를 고추장재료에 혼합하여 2차 숙성하여 초크베리 고추장을 형성시킴으로서, 고추장에 초크베리의 안토시아닌(Anthocyanin) 성분이 포함되어, 건강을 증진시키고 고추와 함께 초크베리의 식감을 느낄 수 있게되는 효과가 있다.The method of producing chalkberry kochujang according to the present invention is characterized in that chockberry and sugar are mixed first and then aged chokerberry is mixed with kochujang material to form chocbarberry kochujang by secondary aging to produce anchocyanin ) Ingredient is included to improve health and feel the texture of choc berry with pepper is effective.
도 1은 본 발명에 따른 초크베리 고추장의 제조방법을 나타낸 순서도이다.1 is a flowchart showing a method of manufacturing a choc brewery kochujang according to the present invention.
이하, 첨부된 도면들을 참조하여 본 발명에 따른 초크베리 고추장의 제조방법의 바람직한 실시예를 첨부된 도면을 참조하여 설명한다. 이 과정에서 도면에 도시된 선들의 두께나 구성요소의 크기 등은 설명의 명료성과 편의상 과장되게 도시되어 있을 수 있다. 또한, 후술되는 용어들은 본 발명에서의 기능을 고려하여 정의된 용어들로서 이는 사용자, 운용자의 의도 또는 관례에 따라 달라질 수 있다. 그러므로, 이러한 용어들에 대한 정의는 본 명세서 전반에 걸친 내용을 토대로 내려져야 할 것이다.DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Reference will now be made in detail to the preferred embodiments of the present invention, examples of which are illustrated in the accompanying drawings, wherein like reference numerals refer to the like elements throughout. In this process, the thicknesses of the lines and the sizes of the components shown in the drawings may be exaggerated for clarity and convenience of explanation. In addition, the terms described below are defined in consideration of the functions of the present invention, which may vary depending on the intention or custom of the user, the operator. Therefore, definitions of these terms should be made based on the contents throughout this specification.
또한, 하기 실시예는 본 발명의 권리범위를 한정하는 것이 아니라 단지 예시로 제시하는 것이며, 본 기술 사상을 통해 구현되는 다양한 실시예가 있을 수 있다.In addition, the following embodiments are not intended to limit the scope of the present invention, but merely as an example, and various embodiments may be implemented through the present invention.
도 1은 본 발명에 따른 초크베리 고추장의 제조방법을 나타낸 순서도이다.1 is a flowchart showing a method of manufacturing a choc brewery kochujang according to the present invention.
도면에 도시된 바와 같이 본 발명인 초크베리 고추장의 제조방법(이하 설명의 편의상 고추장의 제조방법이라 명명함은)은 고추장을 제조하는 고추장제조방법으로서, 이에 이와 같은 고추장의 제조방법은 재료준비단계(S1)와 재료 1차 숙성단계(S2)와 재료건조단계(S3)와 재료분쇄단계(S4)와 재료 2차 숙성단계(S5)로 이루어진다.As shown in the figure, the method of manufacturing chopped kochujang of the present invention (hereinafter, referred to as a method for producing kochujang) is a method for producing kochujang, A first material aging step S2, a material drying step S3, a material grinding step S4 and a material secondary aging step S5.
상기 재료준비단계(S1)는 이물질을 제거하도록 초크베리를 물로 세척한 후 물기를 건조시키는 단계이다.The material preparation step (S1) is a step of washing the chalk berry with water to remove foreign matter and drying the water.
상기 재료건조단계(S2)는 재료준비단계(S1)를 거친 후 세척된 상기 초크베리와 설탕을 1차 보관용기에 수용하여 혼합한 후 상기 1차 보관용기를 밀폐시킨 다음 6개월간 숙성시키는 단계이다.In the material drying step (S2), the choc berry and the sugar washed after the material preparation step (S1) are contained in the primary storage container, and the primary storage container is closed, followed by aging for 6 months .
이때, 상기 1차 보관용기는 상기 초크베리와 설탕을 수용시킨 후 통풍이 되도록 입구에 망을 덮어 밀폐되지 않은 상태에서 숙성되도록 하는 것도 가능하다.At this time, it is also possible that the primary storage container is aged in an unsealed state after the choke berry and the sugar are received and then covered with a net at the entrance so as to be ventilated.
상기 1차 보관용기에는 상기 초크베리 55중량%와 상기 설탕 45중량%를 수용한 후 혼합시키게 된다.55% by weight of the chalkberry and 45% by weight of the sugar are contained in the primary storage container and then mixed.
설탕과 혼합된 초크베리는 상기 1차 보관용기에서 숙성되는 과정에서 초크베리에서 배출되는 물기 및 초크베리 액에 의해 설탕이 녹게되고 녹은 설탕물은 일부 초크베리에 흡수된다.The chalk berry mixed with sugar is melted in the first storage container and the water released from the chalk berry and the chalkberry liquid melt the sugar, and the molten sugar water is absorbed into the chalk berry.
상기 재료건조단계(S3)는 재료 1차 숙성단계(S2)를 거친 다음 숙성된 상기 초크베리를 건조시키는 단계이다.The material drying step (S3) is a step of drying the aged chalk berry after passing through a first material aging step (S2).
숙성된 상기 초크베리를 1차 보관용기에서 꺼낸 후 표면에 묻은 설탕물과 함께 건조로에 투입한 후 건조시키게 된다.The aged chalk berry is taken out of the primary storage container and then put into a drying furnace together with sugar water adhering to the surface, and then dried.
다르게는 열풍기를 이용하여 숙성된 초크베리를 건조시키는 것도 가능하다.Alternatively, it is also possible to dry aged chalk berry using a hot air fan.
상기 재료분쇄단계(S4)는 건조된 상기 초크베리를 분쇄기로 분쇄하여 초크베리 분말을 형성시키는 단계이다.The material pulverization step (S4) is a step of pulverizing the dried chalk berry with a pulverizer to form a chalkberry powder.
즉, 재료건조단계(S3)를 통해 건조된 초크베리는 분쇄기에 투입하여 분말형태로 분쇄시키게 된다.That is, the dried chalk berry through the material drying step (S3) is put into a pulverizer and pulverized into a powder form.
상기 재료 2차 숙성단계(S3)는 재료분쇄단계(S4)를 거친 후 상기 초크베리 분말을 고추장재료에 혼합하여 2차 보관용기에 수용한 다음 3개월간 숙성시키는 단계이다.In the material secondary aging step (S3), after the material crushing step (S4), the chalkberry powder is mixed with the ingredients of the koji paste, and the mixture is accommodated in the secondary storage container and aged for 3 months.
이때, 상기 2차 보관용기는 상기 초크베리분말과 고추장재료를 수용시킨 후 통풍이 되도록 입구에 망을 덮어 밀폐되지 않은 상태에서 숙성되도록 하는 것도 가능하다.At this time, it is also possible that the secondary storage container is provided with the chalkberry powder and the kochujang material, and then it is covered with a net at the inlet so as to be ventilated so that the secondary storage container can be aged without being sealed.
상기 2차 보관용기에는 상기 초크베리 분말 20중량%와 상기 고추장재료 80중량%가 혼합된다.20% by weight of the chalkberry powder and 80% by weight of the koji paste material are mixed in the secondary storage container.
즉, 교반기에 고추장재료를 투입한 후 상기 초크베리 분말을 투입하여 고추장재료에 초크베리 분말이 혼합되도록 교반시키게 된다.That is, after the ingredients of the kochujang are put into the agitator, the choc berry powder is put into the agitator and stirred so that the choc berry powder is mixed with the kochujang material.
여기서, 상기 고추장재료는 찹살분말과 물이 1:1 비율로 혼합된 찹쌀풀 34중량%와 고추가루 33중량%와 설탕 33중량%를 교반기에 투입한 후 혼합하여 형성시키는 것이 바람직하다.Here, the kochujang material is preferably formed by mixing 34 wt% of glutinous rice paste, 33 wt% of red pepper powder, and 33 wt% of sugar, in which 1 wt% of chopped rice powder and water are mixed at a ratio of 1: 1.
S1 : 재료준비단계, S2 : 재료 1차 숙성단계, S3 : 재료건조단계, S4 : 재료분쇄단계, S5 : 재료 2차 숙성단계S1: material preparing step S2: material first aging step S3: material drying step S4: material grinding step S5: material secondary aging step
Claims (4)
초크베리를 세척하는 재료준비단계;
세척된 상기 초크베리와 설탕을 1차 보관용기에 수용하여 혼합한 후 상기 1차 보관용기를 밀폐시킨 다음 6개월간 숙성시키는 재료 1차 숙성단계;
숙성된 상기 초크베리를 건조시키는 재료건조단계;
건조된 상기 초크베리를 분쇄기로 분쇄하여 초크베리 분말을 형성시키는 재료분쇄단계; 및
상기 초크베리 분말을 고추장재료에 혼합하여 2차 보관용기에 수용한 다음 3개월간 숙성시키는 재료 2차 숙성단계로 이루어진 것을 특징으로 하는 초크베리 고추장의 제조방법.
In a method for manufacturing a kochujang,
A material preparation step for washing the chalkberry;
A first material aging step in which the washed chalk berry and sugar are accommodated in a primary storage container, mixed with the primary storage container and then aged for 6 months;
Drying the aged chalk berry;
Crushing the dried chalk berry with a pulverizer to form chalkberry powder; And
Wherein the chalk barley powder is mixed with a koji paste raw material and then stored in a secondary storage container and aged for 3 months.
상기 1차 보관용기에는 상기 초크베리 55중량%와 상기 설탕 45중량%를 수용한 후 혼합시키는 것을 특징으로 하는 초크베리 고추장의 제조방법.
The method according to claim 1,
Wherein the primary storage container contains 55 wt% of the chalkberry and 45 wt% of the sugar and then mixes the mixture.
상기 2차 보관용기에는 상기 초크베리 분말 20중량%와 상기 고추장재료 80중량%가 혼합되는 것을 특징으로 하는 초크베리 고추장의 제조방법.
The method according to claim 1,
Wherein the secondary storage container is mixed with 20 wt% of the chalkberry powder and 80 wt% of the high-boiling paste material.
상기 고추장재료는 찹쌀풀 34중량%와 고추가루 33중량%와 설탕 33중량%를 혼합하여 형성시킨 것을 특징으로 하는 초크베리 고추장의 제조방법.
The method according to claim 1,
Wherein the kochujang material is formed by mixing 34 wt% of glutinous rice paste with 33 wt% of red pepper powder and 33 wt% of sugar.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| KR20200029249A (en) | 2018-09-10 | 2020-03-18 | 농업회사법인 원경식품 주식회사 | Apparatus for Manufacturing a Aronia Red Pepper Paste |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR20200029249A (en) | 2018-09-10 | 2020-03-18 | 농업회사법인 원경식품 주식회사 | Apparatus for Manufacturing a Aronia Red Pepper Paste |
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