KR20210054402A - Method for Making Chives Gochujang Containing Dried Powder of Primary Chives on bare and hives Gochujang of the Same - Google Patents

Abstract

The present invention discloses a method for manufacturing leek paste containing dried powder of primary leeks from the bare ground, comprising a leek powder preparation step (S110), a malt preparation step (S120), a glutinous rice paste preparation step (S130), glutinous rice water preparation step (S140), a red pepper paste mixing step (S150) and a kelp stem aging step (S160). The leek paste has a strong flavor and a savory flavor due to high free sugar and amino acid content, shows excellent properties of providing a sterilizing effect according to traditional therapy, and can provide a high utility value as an immune food for taste and health.

Description

Method for Making Chives Gochujang Containing Dried Powder of Primary Chives on bare and hives Gochujang of the Same}

In the present invention, by mixing freeze-dried green chives powder, it enhances the fragrant oxidation effect to increase the sterilization effect of the immune effect, provides a rich leek flavor, has a high free sugar content, has excellent flavor, and has a high amino acid content. It relates to a method for manufacturing leek paste containing dry powdered green leek leek that can be provided, and a leek paste according thereto.

As is well known, red pepper paste is in harmony with the sweetness resulting from the hydrolysis of carbohydrates, the umami of amino acids derived from the protein of soybeans, the spicy taste of peppers, and the salty taste of salt. As a complex fermented seasoning rich in nutrients, it is widely used in various cooking such as fresh vegetables, sukchae, boiled vegetables, and roasted vegetables.

For example, gochujang is manufactured using red pepper powder, malt, glutinous rice powder, meso powder, and salt as main ingredients. Briefly, if you knead and steam glutinous rice powder, mix and stir the soybean powder, then saccharify and dilute. Mix, season with salt and ripen to prepare.

However, this traditional method of manufacturing red pepper paste maintains the unique taste of red pepper paste and the manufacturing process is simple, but in order to meet the various demands of consumers for modern taste and health food, functional red pepper paste containing various experimental ingredients has been developed. Has become.

Korean Patent Publication No. 0860494 (Medicinal herb red pepper paste and its manufacturing method, 2008.09.26) Korean Patent Publication No. 1522607 (Gochujang with improved flavor and its manufacturing method, 2015.05.22)

The technical problem to be achieved by the idea of the present invention is by mixing freeze-dried field-chopped leek powder rich in functional ingredient content to increase the fragrant oxidation effect to increase the immune effect and sterilization effect, to provide a rich leek flavor, and to provide a high free sugar content. The purpose is to provide a method of manufacturing leek paste containing dry powdered green chives, which has excellent flavor and high amino acid content, which can provide a palatable taste, and leek paste according to the method.

In order to achieve the above object, the present invention comprises the steps of preparing leek powder by hot-air drying, pulverizing and pulverizing, and then rapidly freezing the wild grass leek; Preparing malt water by mixing and boiling malt powder in clean water at a ratio of 1: 2 to 5 parts by weight; Preparing a glutinous rice paste by mixing and boiling the pulverized glutinous rice powder in clean water in a ratio of 1: 2 to 5 parts by weight; Mixing the malt water and glutinous rice paste in a ratio of 10: 2 to 3 parts by weight, and filtering a skewer to prepare a mass of water; And mixing and mixing leek powder, red pepper powder, buckwheat powder, starch syrup, sea salt, and soju in a ratio of 5: 3 to 5: 15: 3: 5: 5: 1 to prepare a gochujang mixed with leek powder It provides a method for producing leek paste containing dry powder of wild grass bee leek containing;

Here, after drying with hot air for 30 to 50 minutes at a temperature of 50° C. to 70° C., pulverized to 5 mm or less and powdered, frozen leek powder may be prepared by rapid freezing.

In addition, oxygen water can be used as clean water to promote the ripening of red pepper paste.

In addition, it is possible to put dried kelp stems in a fermentation container containing red pepper paste mixed with leek powder and cover the red pepper paste to be aged.

In addition, it may be mixed by adding the juice of noji chobeol leek in a ratio of 15 to 20:1 by weight.

In addition, the pulverized glutinous rice powder may be mixed with the malt water in a ratio of 1: 2 to 5 parts by weight and boiled to prepare glutinous rice paste.

On the other hand, it provides a leek paste containing dry powder of the dry grass, prepared by the method of manufacturing leek paste containing the dry powder of the dry grass of the wild grass of claim 1 to 5.

According to the present invention, by mixing freeze-dried field herb leek powder rich in vitamins, minerals, calcium, magnesium, and iron, the fragrant oxidation effect is enhanced to increase the immune effect and sterilization effect, provide a rich leek flavor, and the free sugar content is It has a high flavor, and a high amino acid content has the effect of providing a savory taste.

1 is a flow chart of a method for manufacturing leek paste containing dry powdered green onion leek according to an embodiment of the present invention.
FIG. 2 is a diagram illustrating a photograph of a field chobeol leek applied to the method of manufacturing leek paste containing dry powder of the field chobeol leek of FIG. 1.

Hereinafter, embodiments of the present invention having the above-described features will be described in more detail with reference to the accompanying drawings.

Referring to Figures 1 and 2, the method for manufacturing leek paste containing dry powdered green onion leek according to an embodiment of the present invention, as a whole, includes a leek powder preparation step (S110), a malt water preparation step (S120), Including the step of preparing glutinous rice grass (S130), the preparation of the material of the substance (S140), the mixing step of red pepper paste (S150), and the step of aging the kelp stem (S160), the flavor is rich and the taste is high due to the high content of free sugar and amino acids. It has excellent properties that provide sterilization effect according to traditional remedies, and the main point is to provide high utility value as an immune food for taste and health.

Prior to this, dry ground chobei leeks are hot-air dried, finely pulverized and pulverized, and then rapidly frozen to prepare leek powder (S110).

For example, in order to provide the sweet taste of red pepper paste as a pretreatment step of leek powder, dry ground chobei leek for 30 to 50 minutes at a temperature of 50°C to 70°C, cut it with a cutter, and then use a pulverizer to make it fine to 5 mm or less. After being pulverized and powdered, it can be rapidly frozen to prepare frozen leek powder.

In particular, compared to house-cultivated unglazed leek, the field-cultivated unglazed leek has a relatively high content of minerals, iron, vitamin C, vitamin D, carotene, Ca, Ma, aromatic compounds and free sugar, and the unglazed leek has high storage properties and will wither quickly. It has a rich scent, high free sugar content and amino acid content, and has excellent taste, providing a sterilizing effect according to traditional remedies. As an immune food for taste and health, leek jangtteok, leek red pepper paste stew, and leek red pepper paste bulgogi Can be made to have a high utilization value

On the other hand, as shown in the following [Table 1], leek exhibits excellent properties compared to other wave speeds.

Food name calorie moisture protein Lipid carbohydrate Ash Mineral Sugar fiber Ca Na sign iron cal g g g g g g mg mg mg mg Green onion 26 90.8 1.5 0.1 5.4 0.7 0.5 50 6 51 1.0 Green onion 23 92.5 1.6 0.2 4.1 0.9 0.7 66 - 63 2.0 onion 40 89.1 1.2 0.2 8.3 0.7 0.5 40 10 26 0.5 garlic 84 77.0 2.4 0.1 19.3 0.7 0.7 18 - 67 1.7 chives 33 89.7 2.3 0.5 5.2 1.3 1.0 40 6 41 2.1 Chives 29 91.0 1.9 0.3 5.0 1.0 0.6 38 20 35 1.2

In other words, leek, compared to green onions, onions, garlic, and chives, shows relatively superior properties in terms of protein, lipid, carbohydrate, ash, and mineral content.

Subsequently, malt powder is mixed with clean water in a ratio of 1: 2 to 5 parts by weight and boiled to prepare malt water (S120).

Here, malt powder is an element that facilitates the decomposition of glutinous rice powder starch, and the barley husk is finely pulverized and prepared to be easily dissolved in clean water.

Subsequently, the pulverized glutinous rice powder is mixed in clean water in a weight part ratio of 1: 2 to 5 and boiled to prepare glutinous rice paste (S130).

On the other hand, the crushed glutinous rice powder can be mixed in malt water at a ratio of 1: 2 to 5 parts by weight and boiled to prepare glutinous rice paste.By mixing the glutinous rice powder with malt water, the propagation or deterioration of mold can be suppressed for a long time. have.

In addition, a small amount of rice flour, barley flour, potato flour or flour may be added to the glutinous rice flour to enrich the taste of the glutinous rice flour.

Subsequently, the malt water and glutinous rice paste are mixed in a ratio of 10: 2 to 3 parts by weight, and filtered through a skewer to prepare a zygote (S140).

Finally, leek powder, red pepper powder and buckwheat powder made from skewers, and starch syrup and sea salt for seasoning, and soju for suppressing golmaji (fungus) are mixed in the vaginal water. 5:3 to 5:15: 3:5: Mix in a ratio of 5:1 and mix well, to prepare red pepper paste mixed with leek powder (S150), to prepare leek paste containing dry powder of nojichobeol leek.

Here, instead of starch syrup for organoleptic properties, mash extract, pear juice concentrate, or jocheong may be added.

On the other hand, oxygen water may be used as clean water to promote the ripening of red pepper paste.

In addition, by putting dried kelp stems in a ripening container containing red pepper paste mixed with leek powder and covering the red pepper paste to be aged (S160), moisture evaporation from the ripening container is suppressed and the surface of the red pepper paste is not dried, while the content of inorganic salts is reduced. In addition, it can increase the texture and provide a delicious natural color.

In addition, while adding the freeze-dried leek powder, add and mix the juice of Noji Chobeol Leek in a ratio of 15 to 20:1 by weight to Jilgeummul, and add the leek juice to Jilgeummul in the form of a leek juice to taste the leek. It can also provide a richer flavor and flavor.

In addition, in order to add the taste and flavor of the leek sauce, roasted beef, gulbi or yellow taechae may be added in the form of small solids.

On the other hand, it provides a leek paste containing dry powder of the dry grass bee leek, prepared by the method for manufacturing leek paste containing the dry powder of the dry grass bee leek mentioned above.

Therefore, by the composition of the above-described method for manufacturing leek paste containing dried wild grass bee leek powder, freeze-dried wild grass leek powder rich in vitamins, minerals, calcium, magnesium, and iron is mixed to improve the fragrant oxidation effect. It increases the immune effect and sterilization effect, provides a rich leek flavor, has excellent flavor due to its high free sugar content, and provides a savory taste due to its high amino acid content, and can produce leek sauce with excellent nutrition, taste, and aroma.

On the other hand, leek sauce includes not only noji leek pepper paste, but also sauces and food ingredients such as noji leek chopjang, noji leek miso, noji barley sesame paste, and noji beetroot.

Since the embodiments described in the present specification and the configurations shown in the drawings are only the most preferred embodiments of the present invention, and do not represent all the technical spirit of the present invention, various equivalents that can replace them at the time of the present application It should be understood that there may be water and variations.

S110: leek powder preparation step S120: malt water preparation step
S130: glutinous rice paste preparation step S140: material preparation step
S150: Gochujang mixing step S160: Kelp stem maturation step

Claims (7)

Preparing leek powder by hot-air drying, pulverizing and pulverizing, and then rapidly freezing the wild grass beet leek;
Preparing malt water by mixing and boiling malt powder in clean water in a ratio of 1: 2 to 5 parts by weight;
Preparing a glutinous rice paste by mixing and boiling the pulverized glutinous rice powder in clean water in a ratio of 1: 2 to 5 parts by weight;
Mixing malt water and glutinous rice paste in a ratio of 10: 2 to 3 parts by weight, and filtering it through a stalk to prepare a vaginal water; And
Mixing and mixing leek powder, red pepper powder, buckwheat powder, starch syrup, sea salt, and soju in a ratio of 5: 3 to 5: 15: 3: 5: 5: 1 to prepare red pepper paste mixed with leek powder; Containing, a method for producing leek paste containing dry powdered green chives leek.
The method of claim 1,
Drying of wild beetle leek, characterized by preparing frozen leek powder by quick freezing after pulverizing and pulverizing to 5 mm or less after drying with hot air for 30 to 50 minutes at a temperature of 50°C to 70°C. Method of manufacturing leek paste containing powder.
The method of claim 1,
A method for producing leek paste containing dry powder of noji chobei leek, characterized in that to accelerate the ripening of red pepper paste by using oxygen water as clean water.
The method of claim 1,
A method for manufacturing leek paste containing dry ground chobeul leek powder, characterized in that the dried kelp stem is put in a fermentation container containing red pepper paste mixed with leek powder and covered with red pepper paste to be aged.
The method of claim 1,
A method for producing leek paste containing dry powder of noji chobei leek, characterized in that the juice of noji chobei leek is added to and mixed in a ratio of 15 to 20:1 by weight.
Mixing the pulverized glutinous rice powder in the malt water at a weight ratio of 1: 2 to 5 and boiling to prepare glutinous rice paste, a method for producing leek paste containing dry powdered nojichobeol leek.
A leek paste containing dry powdered wild bee leek prepared by the method of manufacturing leek paste containing the dry powdered wild bee leek according to claim 1.

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