Method for manufacturing peach red pepper paste comprising peach concentrate

Abstract

The present invention relates to a method for manufacturing peach gochujang containing peach concentrate, and specifically, to a method for manufacturing gochujang using the glucose and fructose of the peach itself without using water and sugar. By utilizing the method for manufacturing peach gochujang according to the present invention, the taste, aroma, flavor, and nutritional components of peaches can be applied to gochujang without concerns about spoilage or deterioration of the peaches. Therefore, by utilizing the natural components of the peach itself, it is possible to provide gochujang that is low in salt and simultaneously enhanced with immune components.

Description

Technology Field

[0001] The present invention relates to a method for manufacturing peach gochujang containing peach concentrate, and specifically, to a method for manufacturing gochujang using glucose and fructose from the peach itself without using water and sugar. Background Technology

[0002] Peaches are a fruit primarily harvested between June and August, consumed either fresh or processed into canned goods, jarred fruit, juice, or jam. Due to their distinctive aroma and taste, peaches are highly favored by consumers, leading to an annual increase in both consumption and cultivation area. Furthermore, peaches are known as a healthy fruit rich in vitamins A and C. Additionally, peaches boost immunity, stimulate appetite, are beneficial for stunted growth and night blindness, soften the intestines to relieve constipation, and dissolve blood clots.

[0003] Peach peel has a detoxifying effect, and its organic acids remove nicotine and eliminate toxicity; it also contains components that inhibit the formation of nitrosamines, which are carcinogens. As such, with the growing interest in peaches, research on the manufacturing of food products using peaches is actively underway.

[0004] However, peaches have a disadvantage of a short shelf life because their tissue is very soft and their shelf life is extremely poor; they are easily destroyed or damaged by even minor impacts, causing browning to progress rapidly. Therefore, there is a need to develop food products that utilize peaches, which have a short shelf life.

[0005] Gochujang is a traditional food that has been passed down in Korea for a long time, boasting a history of over 300 years. As a spiced seasoning with a harmonious balance of spiciness, sweetness, and umami, it is widely used in the cooking process of various Korean dishes. Gochujang is characterized by diverse nutritional components, including red chili powder, glutinous rice flour, proteins derived from fermented soybeans, sugars, carotene, vitamins, capsaicin, and soy peptides. Consequently, it has high utility value in various dishes, comparable to Western versatile sauces such as chili, Tabasco, and tomato ketchup; for this reason, various functional gochujangs are currently being developed.

[0006] Accordingly, the inventors completed the present invention by confirming that manufacturing gochujang containing peach concentrate can increase the utilization of peaches while simultaneously enhancing the flavor of the manufactured gochujang. Prior art literature

[0007] Korean Registered Patent No. 10-1316779 The problem to be solved

[0008] The problem to be solved by the present invention is to provide a method for manufacturing peach gochujang comprising the steps of: manufacturing a peach concentrate; mixing rice syrup and honey with the peach concentrate, heating, and then cooling; mixing red chili powder and performing a first fermentation; mixing Kamut powder, jujube powder, wheat, barley, brown rice koji powder, and salt and performing a second fermentation; and performing a third fermentation, and to provide peach gochujang manufactured by the above method. means of solving the problem

[0009] To solve the above problem, the present invention provides a method for manufacturing peach gochujang comprising: (a) a step of preparing a peach concentrate; (b) a step of mixing rice syrup and honey with the peach concentrate, heating at a temperature of 95 to 110°C for 1 to 2 hours, and then cooling; (c) a step of mixing red chili powder after step (b) and performing a first fermentation; (d) a step of mixing Kamut powder, jujube powder, wheat, barley, brown rice koji powder, and salt after step (c) and performing a second fermentation; and (e) a step of performing a third fermentation at 0 to 4°C after step (d).

[0010] The step of preparing the above (a) peach concentrate is,

[0011] The present invention provides a method for manufacturing peach gochujang, characterized by comprising the steps of: washing and drying peaches; peeling the peaches, removing damaged parts, and removing the seeds; heating the peach flesh at 40 to 50°C for 40 to 60 minutes; heating it at 95 to 110°C for 2 to 3 hours; and crushing the remaining peach flesh.

[0012] In step (b) above, it may include 60 to 65 weight% peach concentrate, 18 to 25 weight% rice syrup, and 1 to 5 weight% honey.

[0013] After mixing the peach concentrate with rice syrup and honey in step (b) above, the sugar content may be 45 to 47 Brix.

[0014] The above peach gochujang may contain 61.5% by weight of peach concentrate, 18% by weight of rice syrup, 1% by weight of honey, 10.5% by weight of red pepper powder, 5% by weight of salt, 1% by weight of jujube powder, 2% by weight of Kamut powder, and 1% by weight of wheat, barley, and brown rice meju powder.

[0015] In addition, the present invention provides peach gochujang produced by the above-described peach gochujang manufacturing method. Effects of the invention

[0016] By utilizing the method for manufacturing peach gochujang according to the present invention, the taste, aroma, flavor, and nutritional components of peaches can be incorporated into gochujang without concerns regarding spoilage or deterioration of the peaches. Therefore, by utilizing the natural components of the peach itself, it is possible to provide gochujang that is low in salt and simultaneously enhanced with immune-boosting components. Brief explanation of the drawing

[0017] FIG. 1 is a flowchart illustrating a method for preparing peach concentrate according to one embodiment of the present invention. FIG. 2 is a flowchart illustrating a method for manufacturing peach gochujang containing peach concentrate according to one embodiment of the present invention. Specific details for implementing the invention

[0018] The inventors confirmed that manufacturing gochujang containing peach concentrate can increase the utilization of peaches while simultaneously enhancing the flavor of the manufactured gochujang.

[0019] Accordingly, in one aspect, the present invention relates to a method for manufacturing peach gochujang, comprising: (a) a step of preparing a peach concentrate; (b) a step of mixing rice syrup and honey with the peach concentrate, heating at a temperature of 95 to 110°C for 1 to 2 hours, and then cooling; (c) a step of mixing red chili powder after step (b) and performing a first fermentation; (d) a step of mixing Kamut powder, jujube powder, wheat, barley, brown rice koji powder, and salt after step (c) and performing a second fermentation; and (e) a step of performing a third fermentation at 0 to 4°C after step (d).

[0020] The step of preparing the above (a) peach concentrate is,

[0021] The present invention relates to a method for manufacturing peach gochujang, characterized by comprising the steps of: washing and drying peaches; peeling the peaches, removing damaged parts and removing the seeds; heating the peach flesh at 40 to 50°C for 40 to 60 minutes; heating it at 95 to 110°C for 2 to 3 hours; and crushing the remaining peach flesh.

[0022] The peaches of the present invention contain free sugars. Since free sugars are rapidly absorbed into the body and cause blood sugar levels to rise, caution is required when consuming peaches by diabetic patients. To address this issue, Kamut powder was used in the present invention. By stabilizing blood sugar levels, Kamut powder slows down the rate of sugar absorption into the body and delays the production of blood sugar, thereby reducing the burden of consumption for diabetic patients.

[0023] The jocheong of the present invention has long been used as a unique Korean food ingredient and sweetener. It is made by fermenting grains, such as rice or glutinous rice, with malt extract, saccharifying them, and then boiling them down. It has a texture similar to thin malt syrup or honey. The amylase contained in the jocheong helps with the elimination of waste products from the body, digestive movements, and blood circulation. Unlike sugar, it does not cause significant changes in blood sugar levels and is low in calories, making it effective for dieting and preventing obesity.

[0024] The honey of the present invention contains Vitamin C, Vitamin B, calcium, iron, magnesium, phosphorus, potassium, zinc, amino acids, and mineral components, and has detoxification and immunity-enhancing effects due to polyphenols and palmitochemicals. Consistent consumption of honey can protect the stomach from Helicobacter pylori bacteria and is beneficial for antioxidant activity, improved blood sugar control, fatigue recovery, coughs, and bronchial health. Additionally, the glucose and fructose contained in the honey enhance the umami flavor of gochujang.

[0025] The jujube of the present invention contains niacin, potassium, protein, zinc, folic acid, beta-carotene, vitamin A, vitamin C, and vitamin E. Additionally, triterpenoid components play a role in suppressing inflammation or bacteria in the body, and improve blood circulation, remove free radicals, relieve fatigue, excrete sodium, strengthen immunity, and alleviate insomnia. Furthermore, jujubes contain sugars such as maltose, sucrose, and galactose, which help stabilize the nerves, improve the color of gochujang, and are beneficial to health, so they can be utilized as a good additive in the production of gochujang.

[0026] In this invention, peach, kamut powder, honey, and jujube powder are ingredients of warm nature, and their compatibility and harmony with each other can produce synergistic effects in immunity, anticancer effects, anti-inflammatory effects, alleviation of obesity complications, and fatigue recovery.

[0027] FIG. 1 is a flowchart illustrating a method for preparing peach concentrate according to an embodiment of the present invention. After washing and drying peaches, the peach skin is peeled, damaged parts are removed, and the seeds are removed. Afterward, the remaining peach flesh is crushed following a first heating and a second heating step to finally complete the peach concentrate.

[0028] Specifically, the above peach concentrate is manufactured by going through the steps of washing and drying the peaches; peeling the peaches, removing damaged parts, and removing the seeds; heating the peach flesh at 40 to 50°C for 40 to 60 minutes; heating it at 95 to 110°C for 2 to 3 hours; and crushing the remaining peach flesh.

[0029] Specifically, the step of preparing peach concentrate in the present invention proceeds as follows. First, peaches are harvested, thoroughly washed with water to completely remove the fuzz from the skin, and dried. The drying step after washing removes surface impurities and prevents an increase in moisture content caused by washing. Subsequently, the skin of the peach is peeled, damaged parts are removed, and the pit is thoroughly removed. If damaged parts of the peach or the pit is not removed, a strong bitter taste may occur, and the appearance may be unsightly. Therefore, by removing damaged parts and pits of the peach, the flavor of not only the peach concentrate but also the finally produced peach gochujang can be enhanced.

[0030] After cutting the peach flesh into crescent shapes, heat it at 40 to 50°C for 40 to 60 minutes (first heating). At this stage, it is preferable to cut the peaches, as using a blender to grind them may destroy dietary fiber and nutrients. Additionally, stir with a wooden spatula every 10 minutes to prevent the peaches from sticking. Then, raise the temperature to 95 to 110°C and heat for 2 to 3 hours (second heating), stirring continuously with a wooden spatula to prevent burning. After heating, crush the remaining peach flesh using a grinder to produce peach concentrate. In one embodiment of the present invention, the first heating was carried out at 40°C for 1 hour, and the second heating was carried out at 95°C for 2 hours.

[0031] Based on the total weight of the peach gochujang, it may contain 60 to 65% by weight of peach concentrate, and in one embodiment of the present invention, it was mixed with 61.5% by weight of peach concentrate.

[0033] FIG. 2 is a flowchart illustrating a method for manufacturing peach gochujang containing peach concentrate according to an embodiment of the present invention. The previously prepared peach concentrate is mixed with rice syrup and honey, heated, and then cooled. Afterward, red chili powder is mixed to perform a first fermentation, Kamut powder, jujube powder, wheat, barley, and brown rice koji powder, and salt are mixed to perform a second fermentation, and the peach gochujang is completed by continuously performing a third fermentation.

[0034] The above peach concentrate is mixed with rice syrup and honey, heated at a temperature of 95 to 110°C for 1 to 2 hours to saccharify, and then cooled. The cooling refers to cooling the peach concentrate at a room temperature below 25°C. In one embodiment of the present invention, it was heated at a temperature of 95°C for 1 hour and 30 minutes.

[0035] Based on the total weight of the peach gochujang, it may contain 18 to 25 weight% of rice syrup and 1 to 5 weight% of honey, and in one embodiment of the present invention, it was mixed with 18 weight% of rice syrup and 1 weight% of honey.

[0036] In the present invention, the first aging step refers to the step of aging at room temperature below 25℃ after mixing the red pepper powder, and the first aging is preferably carried out for 10 to 12 hours. In one embodiment of the present invention, the first aging was carried out for 10 hours.

[0037] In the present invention, the step of secondary fermentation refers to a step of additionally mixing Kamut powder, jujube powder, wheat, barley, and brown rice koji powder and salt, and fermenting at room temperature below 25℃, and it is preferable that the secondary fermentation be carried out for 4 to 5 hours. In one embodiment of the present invention, the primary fermentation was carried out for 4 hours.

[0038] In the present invention, the third aging step is carried out at a low temperature, and it is preferable to carry out at 0 to 4°C. In one embodiment of the present invention, the third aging was carried out at 4°C.

[0039] Based on the total weight of the peach gochujang, it may contain 1 to 5 weight % of kamut powder, 1 to 5 weight % of jujube powder, 0.5 to 2 weight % of wheat, barley, and brown rice koji powder, and 5 to 10 weight % of salt. In one embodiment of the present invention, it was mixed with 2 weight % of kamut powder, 1 weight % of jujube powder, 1 weight % of wheat, barley, and brown rice koji powder, and 5 weight % of salt.

[0040] The type of salt mentioned above is not limited, but in one embodiment of the present invention, sun-dried salt with the brine removed for 3 years was used.

[0041] The peach gochujang according to the present invention can maintain a consistent taste by adjusting the sugar content of the peach and peach concentrate. Specifically, the basic sugar content of the peach is based on 10 Brix or higher, and the sugar content of the prepared peach concentrate is based on 14 Brix. After mixing honey and rice syrup with the peach concentrate, the sugar content is based on 45 to 47 Brix, and in one embodiment of the present invention, the sugar content was adjusted to 45 Brix after mixing rice syrup and honey with the peach concentrate.

[0042] In one embodiment of the present invention, a sensory evaluation was conducted, and as a result, it was confirmed that the peach gochujang of the present invention had improved color, spiciness, sweetness, flavor, and overall preference (Table 2).

[0043] In another aspect, the present invention relates to peach gochujang produced by the peach gochujang manufacturing method described above.

[0044] The above peach gochujang may contain 61.5% by weight of peach concentrate, 18% by weight of rice syrup, 1% by weight of honey, 10.5% by weight of red pepper powder, 5% by weight of salt, 1% by weight of jujube powder, 2% by weight of Kamut powder, and 1% by weight of wheat, barley, and brown rice meju powder.

[0046] The structure and effects of the present invention will be explained in more detail below through examples. These examples are solely for the purpose of illustrating the present invention, and the scope of the present invention is not limited by these examples.

[0048] [Example]

[0049] 1. Preparation of peach concentrate

[0050] Peaches were harvested, thoroughly washed with water to completely remove the fuzz from the skin, and dried. Afterward, the peaches were peeled, damaged parts were removed, and the pits were cleanly removed. Subsequently, the peach flesh was cut into crescent shapes and heated at 40°C for 1 hour, stirring with a wooden spatula every 10 minutes to prevent sticking. Then, the temperature was raised to 95°C and heated for 2 hours, continuously stirring with a wooden spatula to prevent burning. After heating, the remaining peach flesh was crushed using a grinder to produce peach concentrate.

[0052] 2. Preparation of Peach Gochujang using Peach Concentrate

[0053] Peach gochujang was prepared according to the composition shown in Table 1 below. Rice syrup and honey were mixed with pre-prepared peach concentrate, heated at 95°C for 1 hour and 30 minutes, and then cooled. At this time, the sugar content was adjusted to 45 Brix after mixing the peach concentrate with rice syrup and honey. Subsequently, first fermentation was carried out at room temperature for 10 hours, followed by a second fermentation at room temperature for 4 hours after mixing Kamut powder, jujube powder, wheat, barley, and brown rice meju powder, and salt. Finally, the peach gochujang was completed by undergoing a third fermentation step at 4°C.

[0054] ingredient Content (weight%) Peach concentrate 61.5 Jocheong 18 honey 1 red pepper powder 10.5 Salt (3-year aged sun-dried salt) 5 Jujube powder 1 Kamut powder 2 Wheat, barley, and brown rice meju powder 1 total 100

[0056] [Experimental Example] Sensory evaluation of peach gochujang

[0057] Sensory evaluations were conducted on adult men and women to test the color, spiciness, sweetness, flavor, and overall preference of the peach gochujang according to the present invention. The sensory evaluation was conducted by randomly selecting 20 participants and using a 5-point scale (1 point: very poor, 2 points: poor, 3 points: average, 4 points: good, 5 points: very good), and the results are shown in Table 2 below. The control group used commercially available gochujang that does not contain peach concentrate (Chungjungwon Sunchang Taeyangcho Jin Gochujang, Daesang Corp., Korea).

[0058] control group Peach Gochujang Color (color) 4.1 4.5 heat 4.1 4.8 Sweetness 3.9 4.8 Flavor (smell) 4.3 4.7 Overall preference 4.2 4.7

[0060] Looking at Table 2 above, it can be seen that the peach gochujang according to the present invention has a very high evaluation in terms of color, spiciness, sweetness, flavor, and overall preference compared to the control group.

Claims

Claim 1 A method for manufacturing peach gochujang comprising: (a) a step of preparing a peach concentrate; (b) a step of mixing rice syrup and honey with the peach concentrate, heating at a temperature of 95 to 110°C for 1 to 2 hours, and then cooling; (c) a step of mixing red chili powder after step (b) and performing a first fermentation; (d) a step of mixing Kamut powder, jujube powder, wheat, barley, brown rice koji powder, and salt after step (c) and performing a second fermentation; and (e) a step of performing a third fermentation at 0 to 4°C after step (d), wherein the step of preparing the peach concentrate (a) comprises: a step of washing and drying peaches; a step of peeling the peach skin, removing damaged parts, and removing the pit; a step of first heating the peach flesh at 40 to 50°C for 40 to 60 minutes; and a step of second heating at 95 to 110°C for 2 to 3 hours. A method for manufacturing peach gochujang, characterized by including the step of crushing the remaining peach flesh. Claim 2 A method for manufacturing peach gochujang according to claim 1, characterized in that, in step (b), it comprises 60 to 65 weight% peach concentrate, 18 to 25 weight% rice syrup, and 1 to 5 weight% honey. Claim 3 A method for manufacturing peach gochujang according to claim 1, characterized in that the sugar content after mixing rice syrup and honey with the peach concentrate in step (b) is 45 to 47 Brix. Claim 4 A method for manufacturing peach gochujang according to claim 1, characterized by comprising 61.5% by weight of peach concentrate, 18% by weight of rice syrup, 1% by weight of honey, 10.5% by weight of red chili powder, 5% by weight of salt, 1% by weight of jujube powder, 2% by weight of Kamut powder, and 1% by weight of wheat, barley, and brown rice koji powder. Claim 5 Peach gochujang produced by the manufacturing method of claim 1.

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