The composition of red pepper paste and thereof manufacturing method

• Main Authors: KIM, KOAN SOO, KIM, EUN AE
• Format: Patent
• Language: English; Korean
• Published: 02.12.2020
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The present invention relates to a composition for red pepper paste, which comprises 100 parts by weight of glutinous rice powder, 50 parts by weight of malt powder, 50 parts by weight of fermented soybean powder, 200 parts by weight of bean water left after tofu is made, 100 parts by weight of red pepper powder, 10 parts by weight of salt, 2 parts by weight of water used for steaming old pumpkin, and 50 parts by weight of sugarcane liquid, and a manufacturing method thereof. According to the present invention, the manufacturing method comprises: an aging step of mixing 100 parts by weight of glutinous rice powder, 50 parts by weight of malt powder, 50 parts by weight of fermented soybean powder, and 200 parts by weight of bean water left after tofu is made and aging the mixture for seven hours while maintaining a temperature of 65 to 75°C; a heating and cooling step of heating the aged mixture and naturally cooling the mixture at room temperature after the mixture is boiled; and a completing step of mixing 100 parts by weight of red pepper powder, 10 parts by weight of salt, 2 parts by weight of water used for steaming old pumpkin, and 50 parts by weight of sugarcane liquid to the cooled aged mixture to complete red pepper paste. Accordingly, the red pepper paste includes the bean water left after tofu is made, thereby providing advantages of providing sufficient nutrients, good taste, and flavor, and reusing the bean water which has been wasted regrettably. Moreover, the red pepper paste includes old pumpkin and a sugarcane liquid, and thus sweet and delicious taste and a swelling removing effect are provided and a refining process is not included differently from refined sugar to provide an advantage of providing a large amount of inorganic nutrients. Moreover, an aging period is reduced in comparison with traditional red pepper paste, and thus costs and time can be reduced and red pepper paste with excellent quality can be provided. 본 발명은 고추장의 조성물 및 그 제조방법에 관한 것으로, 본 발명은 찹쌀가루 100중량부, 엿기름가루 50중량부, 메줏가루 50중량부, 두부 제조 후 남은 콩물 200중량부, 고추가루 100중량부, 소금 10중량부, 늙은호박 찐물 2중량부, 사탕수수액 50중량부로 구성되며, 찹쌀가루 100중량부와, 엿기름가루 50중량부와, 메줏가루 50중량부와, 두부 제조 후 남은 콩물 200중량부를 혼합한 후 온도 65~75℃를 유지하면서 7시간 동안 숙성하는 숙성단계와, 숙성 완료된 혼합물을 가열한 후 끓어 오르면 실온에서 자연 냉각하는 가열 및 냉각단계와, 냉각된 숙성 혼합물에 고추가루 100중량부와, 소금 10중량부와, 늙은호박 찐물 2중량부와, 사탕수수액 50중량부를 혼합하여 고추장을 완성하는 제조 완료단계로 구성된다. 따라서 위와 같은 본 발명에 의한 고추장의 조성물과 그 조성물을 이용한 제조방법에 의해 제조된 고추장은 두부 제조 후 남은 콩물을 이용함으로써 영양분이 풍부하고 구수하며 풍미가 살아있을 뿐만 아니라 아깝게 버려지던 콩물을 재활용할 수 있다는 장점이 있고, 늙은 호박과 사탕수수 원액을 사용함으로써 고추장이 달고 맛있으며 부기를 제거하는 효능과 함께 시판되는 정제설탕과 달리 정제과정을 거치지 않아 다량의 무기질 영양소가 함유된 장점이 있으며, 종래의 전통 고추장에 비해 숙성기간을 단축함으로써 비용 및 시간을 절감할 수 있으며 품질면에서 우수한 고추장을 얻을 수 있는 매우 유용한 발명이다.