Method for manufacturing paprika jang and paprika jang manufactured by using the same

Abstract

A method for manufacturing paprika paste according to an embodiment of the present invention comprises the steps of: preparing malt extract water; preparing fermented malt extract water by adding glutinous rice flour to the malt extract water and fermenting it; preparing boiled malt extract water by boiling the fermented malt extract water over low heat; adding meju powder and sun-dried salt to paprika powder and stirring; and adding boiled malt extract water to the mixture of paprika powder, meju powder and sun-dried salt and stirring.

Description

Technology Field

[0001] The present invention relates to a method for manufacturing paprika paste and paprika paste manufactured using the same. Background Technology

[0002] Paprika is a representative spice of Turkey that was introduced to Hungary during the Ottoman Empire. In Korea, the term paprika refers to a sweet vegetable, but in Europe, particularly in Hungary, it refers to a spicy chili pepper. Paprika comes in various varieties ranging from sweet to spicy, and high-quality paprika is crimson in color with a light fruity aroma.

[0003] Gochujang is a unique fermented food of Korea, along with soy sauce and doenjang. It is a complex seasoning and a favorite food that combines the sweetness produced by the hydrolysis of carbohydrates, the umami of soy protein amino acids, the spiciness of chili peppers, and the saltiness of salt.

[0004] With the rise of the Korean Wave, interest in Korean culture is growing, leading to increased interest in Korean food culture. Driven by the Korean Wave, exports of gochujang and doenjang—representative traditional Korean sauces—are surging; however, gochujang has the disadvantage of being difficult to approach for foreigners due to its strong salty and spicy flavors, which make it hard to appeal to their palates. Consequently, efforts are continuing to develop sauces that reduce spiciness while maintaining the functional properties of gochujang.

[0005] For example, Korean Patent Publication No. 10-0636872 discloses paprika gochujang and a method for manufacturing the same; however, such conventional manufacturing methods have limitations in reducing the spiciness of chili peppers because they use chili powder as the main ingredient. Accordingly, the present invention provides a method for manufacturing paprika paste that produces a spicy flavor and preserves the unique Korean taste by using paprika powder without including chili powder, and paprika paste manufactured using this method. The problem to be solved

[0006] The objective of the present invention is to provide a method for manufacturing paprika paste that reduces the spiciness of conventional gochujang and preserves the flavor of paprika, and to provide paprika paste manufactured using the same.

[0007] Furthermore, the objective of the present invention is to provide a method for manufacturing paprika paste that is palatable to a diverse range of customers, including children, adults, and foreigners who cannot eat spicy food, and to provide paprika paste manufactured using this method. means of solving the problem

[0008] A method for manufacturing paprika paste according to an embodiment of the present invention comprises the steps of: preparing malt extract water; preparing fermented malt extract water by adding glutinous rice flour to the malt extract water and fermenting it; preparing boiled malt extract water by boiling the fermented malt extract water over low heat; adding meju powder and sun-dried salt to paprika powder and stirring; and adding boiled malt extract water to the mixture of paprika powder, meju powder and sun-dried salt and stirring. Effects of the invention

[0009] According to the method for manufacturing paprika paste according to an embodiment of the present invention, paprika paste is provided that preserves the paprika flavor without being excessively spicy. Brief explanation of the drawing

[0010] FIG. 1 is a flowchart of a method for manufacturing paprika paste according to one embodiment of the present invention. FIG. 2 is a flowchart of a method for manufacturing paprika powder according to one embodiment of the present invention. Figure 3 is a photograph of actual paprika powder produced by the paprika powder manufacturing method according to an embodiment of the present invention. Specific details for implementing the invention

[0011] Specific structural or functional descriptions regarding embodiments according to the concept of the present invention disclosed herein are provided merely for the purpose of explaining embodiments according to the concept of the present invention, and embodiments according to the concept of the present invention may be implemented in various forms and are not limited to the embodiments described herein.

[0012] Embodiments according to the concept of the present invention may be subject to various modifications and may take various forms; therefore, embodiments are illustrated in the drawings and described in detail in this specification. However, this is not intended to limit the embodiments according to the concept of the present invention to specific disclosed forms, and includes all modifications, equivalents, or substitutions that fall within the spirit and scope of the present invention.

[0013] Terms such as "first" or "second" may be used to describe various components, but said components should not be limited by said terms. For the sole purpose of distinguishing one component from another, for example, without departing from the scope of rights according to the concept of the present invention, the first component may be named the second component and similarly the second component may be named the first component.

[0014] When it is stated that one component is "connected" or "connected" to another component, it should be understood that while it may be directly connected or connected to that other component, there may also be other components in between. Conversely, when it is stated that one component is "directly connected" or "directly connected" to another component, it should be understood that there are no other components in between. Other expressions describing the relationships between components, such as "between" and "exactly between," or "adjacent to" and "directly adjacent to," should be interpreted in the same way.

[0015] The terms used herein are used merely to describe specific embodiments and are not intended to limit the invention. Singular expressions include plural expressions unless the context clearly indicates otherwise. In this specification, terms such as "comprising" or "having" are intended to indicate the existence of the features, numbers, steps, actions, components, parts, or combinations thereof described herein, and should be understood as not precluding the existence or addition of one or more other features, numbers, steps, actions, components, parts, or combinations thereof.

[0016] Unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as generally understood by those skilled in the art to which the present invention pertains. Terms such as those defined in commonly used dictionaries should be interpreted as having a meaning consistent with their meaning in the context of the relevant technology, and should not be interpreted in an ideal or overly formal sense unless explicitly defined in this specification.

[0017] Hereinafter, embodiments of the present invention will be described in detail with reference to the drawings attached to this specification.

[0018] FIG. 1 is a flowchart of a method for manufacturing paprika paste according to an embodiment of the present invention.

[0019] FIG. 2 is a flowchart of a method for manufacturing paprika powder according to an embodiment of the present invention.

[0020] Referring to FIG. 1, a method for manufacturing paprika paste according to an embodiment of the present invention comprises the steps of: preparing malt extract water (S100); adding glutinous rice flour to the malt extract water and fermenting it (S200); boiling the fermented malt extract water over low heat while stirring (S300); adding meju powder and sun-dried salt to paprika powder and stirring (S400); and adding the boiled malt extract water and stirring (S500).

[0021] Process 1: Malt water preparation step (S100)

[0022] First, malt extract and water are placed in a bowl and soaked at room temperature for 4 hours. For example, the method is characterized by mixing 15 parts by weight of malt extract with 100 parts by weight of water. Next, the soaked malt extract is placed in a cotton cloth and filtered to obtain malt extract water (hereinafter referred to as 'Process 1-1').

[0023] Alternatively, malt is soaked in water for 3-4 hours, then wrapped in a cotton cloth and placed in water, and kneaded until milky water is produced. Next, it is left for 1 hour to separate the upper and lower liquids, and the upper liquid is collected to produce malt water. Specifically, 62g of malt is soaked in 60ml to 70ml of water, then wrapped in a cotton cloth, 800ml of water is added and kneaded, and the upper liquid is separated to produce malt water (hereinafter referred to as 'Process 1-2').

[0024] Second process: Step of adding glutinous rice flour to malt water and fermenting (S200)

[0025] Glutinous rice flour is added to the above malt water and stirred 5 times, then placed in a warm rice cooker at 70-75℃ and fermented for 6 hours. At this time, for the malt water prepared in Process 1-1, 19 parts by weight of glutinous rice flour can be mixed with 15 parts by weight of malt. In addition, for the malt water prepared in Process 1-2, 37 parts by weight of glutinous rice flour can be mixed with 62 parts by weight of malt.

[0026] 3rd process: Step of boiling fermented malt syrup over low heat while stirring (S300)

[0027] Put the fermented malt syrup into a pot and boil it down over low heat at 220-230℃ while stirring.

[0028] 4th process: Step of adding meju powder and sun-dried salt to paprika powder and stirring (S400)

[0029] Next, add meju powder and sun-dried salt to the paprika powder and stir about 5 times. For example, in the fourth process (S400), 15 to 25 parts by weight of meju powder and 5 to 7 parts by weight of sun-dried salt can be mixed with 50 parts by weight of paprika powder.

[0030] Referring to FIG. 2, a method for manufacturing paprika powder according to one embodiment of the present invention includes a paprika washing step (S410), a paprika cutting step (S420), a paprika drying step (S430), and a dried paprika grinding step (S440). Specifically, 375g of paprika is prepared, washed under running water, and the inner seeds are removed. Next, the washed paprika is julienned at intervals of 1cm. The cut paprika is placed in a hot air dryer at 60℃ and dried for 6 hours. Next, the dried paprika is placed in a grinder and ground into fine powder.

[0031] Fifth process: Step of adding boiled malt syrup and stirring (S500)

[0032] Next, boiled malt syrup is added to a composition in which paprika powder, meju powder, and sun-dried salt are added and mixed, and stirred for 20 minutes. Specifically, the fifth process (S500) is characterized by mixing 40 parts by weight of boiled malt syrup with 50 parts by weight of paprika powder.

[0033] Hereinafter, the experimental details regarding the method for manufacturing paprika paste according to the present invention and the paprika produced using the same will be described in detail.

[0034] The preparation of paprika paste according to the present invention will be explained in detail based on an example. Sensory evaluation was conducted on adult men and women, including foreigners who are sensitive to spicy taste, to suit the purpose of this experiment. The sensory evaluation items were the taste, spiciness, color, aroma, and overall preference of the paprika paste, and were conducted using a Likert scale, where 9 points were rated as very good and 9 points as very bad.

[0035] <Example 1>

[0036] Soak malted barley in water at room temperature for 4 hours, then place it in a cotton cloth and strain it to obtain the malted barley water. Add glutinous rice flour to the strained malted barley water and stir 5 times, then place it in a warm rice cooker set to 70-75°C and ferment for 6 hours. Place 300g of the fermented malted barley water into a pot and reduce it to 40g over low heat at 220-230°C while stirring. Add paprika powder, meju powder, and sea salt, stir 5 times, then add 40g of the reduced malted barley water and stir for 20 minutes. Transfer to a container and let it mature.

[0037] The weight of the material used in Example 1 is as shown in Table 1.

[0038]

[0039] <Example 2>

[0040] The method of preparing paprika paste is the same as in Example 1, except that the weight ratio of the materials is different. The weight of the materials used in Example 2 is as shown in Table 2.

[0041]

[0042] <Example 3>

[0043] The method for preparing paprika paste is the same as in Example 1, except that the weight ratio of the materials is different. The weight of the materials used in Example 3 is as shown in Table 3.

[0044]

[0045] <Example 4>

[0046] Soak the malted barley in water for 3-4 hours, then wrap the soaked barley in a cheesecloth and knead it in 800ml of water. Let it sit for 1 hour to separate the liquid from the top, and use the top liquid. Add glutinous rice flour to the separated malted barley liquid and mix thoroughly until lump-free. Then, place the mixture in a warming rice cooker set to 70-75℃ and let it ferment for 5-6 hours. Place 400g of the fermented malted barley liquid into a pot and reduce it to 200g over low heat while stirring until it turns brown, then let it cool. Add meju powder and paprika powder to the reduced and cooled liquid and stir to adjust the consistency. Add 6-7% salt to the weight of the paprika paste, place it in a container, and let it mature.

[0047] The weight of the material used in Example 4 is as shown in Table 4.

[0048]

[0049] <Example 5>

[0050] The method for preparing paprika paste is the same as in Example 4, except that the weight ratio of the materials is different. The weight of the materials used in Example 5 is as shown in Table 5.

[0051]

[0052] <Example 6>

[0053] The method for preparing paprika paste is the same as in Example 4, except that the weight ratio of the materials is different. The weight of the materials used in Example 6 is as shown in Table 6.

[0054]

[0055] <Comparative Example 1>

[0056] A commercially available gochujang of normal spiciness was used as Comparative Example 1.

[0057] <Comparative Example 2>

[0058] Non-spicy gochujang sold in the market was used as Comparative Example 2.

[0059]

[0060] As shown in Table 7, it can be seen that the sensory evaluation scores of Examples 1 to 6, which were prepared using paprika powder, are higher than the sensory evaluation scores of commercially available gochujang. Additionally, it can be seen that the sensory evaluation scores of Examples 1 and 6, in which the ratio of paprika powder to meju powder is 10:3, are slightly higher.

[0061] Further scopes of the applicability of the present invention will become apparent from the following detailed description. However, since various changes and modifications within the spirit and scope of the present invention are clearly understood by those skilled in the art, specific embodiments, such as the detailed description and preferred embodiments of the present invention, should be understood as being given merely as examples.

[0062] The features and effects of the present invention described above will become clearer through the following detailed description in conjunction with the attached drawings, and accordingly, a person skilled in the art to which the present invention pertains will be able to easily implement the technical concept of the present invention.

[0063] The present invention is capable of various modifications and may have various embodiments, and specific embodiments are illustrated in the drawings and described in detail in the detailed description. However, this is not intended to limit the present invention to specific embodiments, and it should be understood that it includes all modifications, equivalents, and substitutions that fall within the spirit and scope of the invention.

Claims

Claim 1 A method for manufacturing paprika paste comprising: (a) a step of preparing malt extract water; (b) a step of preparing fermented malt extract by adding glutinous rice flour to the malt extract water and fermenting it; (c) a step of preparing reduced malt extract by boiling the fermented malt extract over low heat; and (d) a step of adding meju powder and solar salt to paprika powder and stirring. and (e) a step of adding the boiled malt syrup to the mixture of the paprika powder, the meju powder, and the sun-dried salt and stirring for 20 minutes; wherein step (b) is performed at 70-75℃ for 6 hours, step (c) is boiled over low heat at 220-230℃, step (d) is stirred by adding paprika powder, meju powder, and sun-dried salt in a weight ratio of 10:3:1, and step (e) is characterized by mixing 40 parts by weight of the boiled malt syrup with 50 parts by weight of the paprika powder. Claim 2 A method for manufacturing paprika paste according to claim 1, wherein the above step (a) comprises (a1) a step of soaking malt in water; and (a2) a step of filtering the soaked malt through a cheesecloth to obtain malt water. Claim 3 A method for manufacturing paprika paste according to claim 1, wherein step (a) comprises: (a1) a step of soaking malt in water; (a2) a step of wrapping the soaked malt in a cotton cloth, adding water, and kneading to obtain malt water; (a3) ​​a step of leaving the malt water as is to separate the upper water and the lower water; and (a4) a step of collecting only the upper water. Claim 4 delete Claim 5 delete Claim 6 delete Claim 7 delete Claim 8 A method for manufacturing paprika paste according to claim 2, characterized in that the weight ratio of the malt extract to the glutinous rice flour is 15:

19. Claim 9 A method for manufacturing paprika paste according to claim 3, characterized in that the weight ratio of the malt extract to the glutinous rice flour is 62:

37. Claim 10 Paprika paste manufactured by the method described in any one of paragraphs 1 through 3 and paragraphs 8 through 9.

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