Method for manufacturing solid sliced gochujang

Method for manufacturing sliced solid gochujang with automatic heating shut-off via spatula load sensing

This technology is a manufacturing method for creating sliced solid gochujang by placing liquid gochujang into a container, heating it to 80–90°C while stirring with a spatula to evaporate moisture, and then cooling it in a standardized mold.

Conventional gochujang is a viscous semi-liquid, making it difficult to portion accurately and prone to dripping during cooking or being wasted by sticking to containers. Furthermore, the process of heating and hardening relied on the operator's intuition to determine when to stop, leading to inconsistent quality.

This technology detects the load on the spatula during heating to cut off heat the moment the gochujang's fluidity drops below a set threshold, while managing the heating time between 5.5 and 6.5 hours to ensure consistent firmness. It can be used for sauces in bibimbap, burgers, and sandwiches—applied like sliced cheese—or for precise portioning in catering and restaurants, offering cooking convenience by reproducing the same flavor without the need for measuring.

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Key Features:

• A step of heating the container to maintain the gochujang temperature between 80 and 90 degrees Celsius while stirring with a spatula to facilitate internal heat exchange
• A step of cutting off heat to the container when a load exceeding a standard is detected while stirring, indicating the gochujang's fluidity has dropped below a set threshold
• A step of placing the gochujang, now below the fluidity threshold, into a standardized mold and cooling it to form solid slices
• A method for manufacturing solid sliced gochujang, wherein the heating and stirring step is performed for 5 hours and 30 minutes to 6 hours and 30 minutes

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