Solid Gochujang and Manufacturing Method Thereof

Portable Solid Gochujang Using Vacuum Low-Temperature Heating and Sheet-Type Rapid Cooling Molding

This technology is a manufacturing method for solid gochujang that can be portioned into individual sheets. It involves heating standard liquid gochujang in a vacuum chamber at a low temperature to evaporate moisture, then molding it into thin sheets and flash-freezing them. Oat fiber, lentils, and seasonings are added to enhance both flavor and texture.

Traditional gochujang is a paste that requires tubes or containers, making it inconvenient to carry and portion out without getting it on your hands or surfaces. Furthermore, conventional methods of hardening it by boiling at high temperatures for long periods often degrade its color and flavor, and it is difficult to maintain a consistent moisture level.

This technology uses vacuum heating at 0.001–1 mbar and 60–70°C to remove moisture while minimizing flavor loss. It determines the end of the heating process by sensing the pressure on a stirrer to gauge fluidity, then hardens the product into sheets approximately 3mm thick at -18 to -20°C, followed by cutting, individual vacuum packaging, and metal detection. It can be applied to portable foods for camping and hiking, sauces for lunchboxes and convenience meals, and K-sauce products for export, creating a new category of mess-free, single-sheet gochujang.

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Key Features:

• Placing gochujang in a chamber, creating a vacuum of 0.001 to 1 mbar, and heating it to 60 to 70°C to evaporate moisture
• Stirring the gochujang during heating and sensing the pressure on the stirrer to continue heating until fluidity falls below a set threshold
• Molding the gochujang into sheets 3 to 3.4mm thick and cooling them at -20 to -18°C for 0.5 to 1 hour
• Cutting the cooled gochujang into set sizes, passing it through a metal detector, and individually vacuum-packaging it in a tearable format

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