KR0144305B1 - Method for preparing kochujang using Monascus strain - Google Patents

Abstract

The present invention relates to a method for producing kochujang using a strain of Monascus, and more particularly, to a method of preparing kochujang, inoculating a strain of Monascus into starch to prepare starch red yeast, and then leaving red pepper powder and It relates to a method for producing gochujang by adding other additives.

Description

Method for preparing kochujang using Monascus strain

The present invention relates to a method for producing red pepper paste using Monascus sp. Strain, and more particularly, starch used as raw material for red pepper paste using Monascus strain having excellent production capacity of natural red pigment. It is related to a method of producing red pepper paste using a solid culture to prepare a red yeast soup (紅 麴, starch source and pigment source).

Gochujang is a fermented food unique to Korea, and has been manufactured by the hands of housewives in each family since the past. Recently, it has been industrially manufactured and marketed. Gochujang is a unique fermented food that combines sweetness, sweet taste, hot taste of red pepper, salty salt, etc., obtained by decomposing starch and protein by various enzymes.

Methods for industrially manufacturing such kochujang include fermentation ripening method and saccharification ripening method. In general, starch is inoculated with asparagus oryze (Asp. Oryzae) at a ratio of 0.1 to 0.2% relative to the original grains. The temperature is 30-35 ° C., relative humidity is 90% or more to imperial for 40 hours, and red pepper paste, salt, meju, syrup, etc. are mixed and aged to prepare red pepper paste.

On the other hand, the microorganism of the genus Monascus is a strain capable of producing pigments, and the chemical structure of the pigments produced by this is known as yellow pigment, monasin (monasin) or ankaflavin, and red pigment, Monasco Rubrin (monascorubin) or rubropunctatin (rubropunctatin), and as a purple pigment six kinds, such as monascorubramin (rubropunctamine) is known through several documents. However, the research on the strain of the Monascus genus of the prior art mainly focused on the purification of the pigment through liquid culture (Republic of Korea Patent No. 82-1167) and mass production method, there is no technology used for the production of kochujang.

In addition, the research on the manufacturing method of kochujang includes raw materials, strains, and methods of preparing high-speed kochujang (Korean Patent Publication No. 82-1864) to shorten the fermentation period, but there is no technology for improving the color of kochujang.

Thus, to increase the color of kochujang, the method of selecting high-quality pepper varieties or the method of increasing the red pepper powder has been relied on. However, in this case, the kochujang tends to be spicy, and in the factory, it is necessary to produce kochujang in large quantities. There is a problem that the manufacturing cost rises. In addition, paprika, a natural pigment that is supposed to be added to increase red color in factory manufacturing, is prohibited from its use in the food process.

In addition, Korean Patent Publication No. 68-114 (June 1, 1968) added saccharified starch and dried powdered saccharified powder, and added 30-40% of congo and red pepper powder to 30 to 30 minutes after mixing. The red pepper powder fermented at 35 ° C for about 48 hours is absorbed into the sugar powder, kneaded, separated with stainless steel or placed in a cotton pad, and then various kinds of seasonings are added to the dried powder, followed by pure culture propagation. Although a seasoning powdered red pepper paste manufacturing method is described that produces a powdered red pepper paste by mixing a proper amount of cousin nutrients, it is intended to prepare a powdered red pepper paste that can be used foreseeably, although Monascus angae Although it is described that it improves the chromaticity by using, it is a complex manufacturing process for the preparation of powdered red pepper paste. There is a problem that is not suitable for mass production of gochujang.

Accordingly, an object of the present invention is to solve the above-described problems, and to provide a method for producing kochujang using Monascus strain which produces a natural red pigment whose stability and stability are confirmed.

Another object of the present invention to provide a kochujang prepared by the above method.

In the method of the present invention for achieving the above object, in the method of preparing red pepper paste, rice, wheat, glutinous rice, barley, etc. of starch (rice, rice flour, wheat, wheat flour, glutinous rice, glutinous rice flour, barley and / or barley flour) After washing with water, swelling sufficiently at room temperature for 3 to 4 hours and then dehydrated to increase the weight. The starch in powdered state is added with 0.4 to 0.45 L / Kg of water and then increased. The steaming conditions were increased for 20 to 30 minutes in a 0.2㎥ cooker at 121 ° C, 1 to 1.2Kg / cm 2, and the steaming conditions were adjusted according to the type and the condition of the starch. After cooking, the starch is cooled to 30 to 35 ° C at room temperature.

Thus, the empire is performed by grafting Monascus strain, preferably Monascus anca fungus, on the increased original grain, which is exposed to the air during mass empire in the Cozy box due to the slow growth rate of bacteria. It is preferable to carry out in a sterilized imperial machine because of the high risk.

According to a preferred embodiment of the present invention, the genus Monascus strain of the present invention is C-media (J. Agric. Chem. Soc. Jpn., Vol. 55, 1 (1981)) reported by Huang 夫) C-Medium (Sucrose 10%, KH ₂ PO ₄ 0.10%, MgSO ₄ -7H ₂ 0 0.05%, NaNO ₃ 0.20%, KCl 0.05%, FeSO ₄ -6H ₂ O 0.001%, Yeast Extract 0.30 %, Casamino acid 0.50%, agar 2.0%, distilled water 100ml, pH 4.2 (adjusted with 1N HCl)) to prepare a spore suspension at 10 ⁵ to 10 ⁸ levels per 1 ml, and then 2 to the original grain Inoculated at 4% by weight, the addition of less than 2% by weight is less spores bacteria growth is poor, when added at 4% by weight or more there is a problem in economic efficiency.

In the present invention, the empire is preferred to leave the country after empire 5 to 10 days at a temperature of 25 to 32 ° C., relative humidity 90% or more using an empire, and then leave the empire, Koji 40 to 60 ° C. After drying for 1 to 5 hours in a range of hot air and dried to a level of 5 to 10% moisture content, it can be used without grinding or grinding to a size of 20 to 100 mesh (mesh).

Coated about 38 to 42% by weight, pepper powder about 6 to 16% by weight, preferably 6 to 12% by weight, about 7 to 9% by weight of salt, about 4 to 6% by weight per week, about 4 to about syrup After mixing 6% by weight and about 29 to 31% by weight of water, fermented and matured at 25 to 35 ° C. for 1 to 3 months in a immersion container, it is prepared with red pepper paste of the present invention. In addition, starch red soup prepared by using asparyl orize in starch red soup of the present invention can be mixed with 0 to 80% by weight relative to the total starch to improve the palatability and color of the final gochujang.

Hereinafter, the method and effect of the present invention will be described in more detail with reference to Examples and Comparative Examples, but the scope of the present invention is not limited to the following Examples. The following% means weight% unless otherwise stated.

Example 1

After washing with water, rice, wheat, glutinous rice, and barley were swelled sufficiently at room temperature for 3 to 4 hours, and then steamed. The rice flour, flour, glutinous rice flour, and barley flour were hydrolyzed with 0.4 to 0.45L / Kg of water. After the increase. The steaming conditions were increased from 20 to 30 minutes in a 0.2 ㎥ steamer under conditions of 121 ° C and 1 to 1.2Kg / ㎠, and the temperature of starch was cooled to 30 to 35 ° C at room temperature after the increase.

In this case, Monascus Anthra R-7, which is excellent in the production of red pigment, isolated from foods such as rice cakes, was added to C-medium (sucrose 10%, KH ₂ PO ₄ 0.10%, MgSO ₄ -7H ₂ 0). 0.05%, NaNO ₃ 0.20%, KCl 0.05%, FeSO ₄ -6H ₂ O 0.001%, yeast extract 0.30%, casamino acid 0.50%, agar 2.0%, distilled water 100ml, pH 4.2 (adjusted with 1N HCl) for 1 week The spore suspension obtained from the culture (10 ⁵ to 10 ⁸ pcs / 1 ml) was inoculated at about 3% by weight with respect to the original grains. Koji was dried in hot air for about 3 hours in the temperature range of 40 to 60 ° C, dried to a level of 5 to 10% of moisture, and pulverized to a size of 20 to 100 mesh.

Color measutring system (Model ∑80, Nippon Denshoku) was used for measurement of chromaticity, and L, a, b values were measured using MgCo ₃ plate (X = 92.8, y = 94.9, Z = 111.8) as standard plate. , The spicy taste of Kochujang is 2.5g of freeze-dried samples according to Hoffman et al. (J. Agric. Chem., Vol. 31, 1326 (1983)), extracted with anhydrous ethanol and capsaicin by HPLC. , The content of the hot component) was measured and listed in Table 1 below.

Comparative Example 1

In Example 1, instead of Monascus Anca R-7, it was impregnated for about 40 hours after inoculating 0.2% by weight of Aspargillus aurise A-1, which was isolated from soybean paste that had been aged for at least 1 year, to the original grains. Cozy powder was prepared in the same manner except.

Example 2 and Comparative Example 2

8 kinds of starch Cozy powder (M) prepared in Example 1 and Cozy powder (A) of Comparative Example 1, respectively 40%, red pepper powder 12%, salt 8%, meju powder 5%, starch syrup 5% and water 30% After preparing a total of nine kinds of kochujang and aged in a 30 ° C. incubator for 2 months, the redness and capsycin content was measured, and the results are shown in Table 2 below. The measuring method was the same as that of Example 1 above.

Example 3 and Comparative Example 3

Kochujang was prepared by the method of Example 2 and Comparative Example 2 without drying the cork of Example 1, wherein the starch mass was adjusted in the same manner as in Example 2 and Comparative Example 2 in consideration of the difference in water content of starch. It was.

The results of chromaticity and capsycin content analysis are shown in Table 3 below.

Example 4

In Example 2, the red pepper powder content was fixed to 12%, and the rice monascus red yeast rice content was adjusted to 0,20,40,60,80,1005 with starch, and the remaining starch was supplemented with rice asparagus yellow soup, and other subsidiary ratios Is the same as Example 2. In this case, the starch was not dried after leaving the country through Examples 2 and 3 because the effect was greater than that was used, the analysis results are shown in Table 4 below.

Example 5

In Example 4, the content of rice monascus red yeast rice and rice asparagus yellow rice soup not dried with starch was fixed at 50:50, and the content of red pepper powder was adjusted to 6,8,10,12,14,16%, respectively. The submaterial ratio was prepared in the same manner as in Example 2 to prepare kochujang, and the analysis results are shown in Table 5 below.

Example 6

Red asparagus, 100% red pepper paste, 12% red pepper paste, and red pepper paste with the same color as this product. 6,8,10% red pepper powder is used. Kochujang was prepared and aged using 90%. Substance ratio is the same as in Example 2, the analysis results are shown in Table 6 below.

Example 7

In the Kochujang samples prepared in the Examples and Comparative Examples, six sensory products (see Table 7) of Examples 4 and 6 (see Table 7) were subjected to sensory evaluation on 30 experienced sensory test personnel. The results are shown in Table 8 below.

As can be seen from the above embodiment, since the red pepper paste according to the present invention uses red yeast as a starch raw material, it is possible to increase the redness of the red pepper paste and adjust the hot taste according to the red pepper powder ratio, thereby increasing the palatability of the product. will be.

Claims (7)

In the preparation method of kochujang, spore suspensions containing 10 to 5 to 10 ^ 8 / ml of spores obtained from Monascus spore-producing medium in starch are inoculated at 2 to 4% by weight with respect to starch. , Starch red rice is prepared by impregnating for 5 to 8 days with a relative humidity of 90% or more in a temperature range of 25 to 32 ° C., and then departed, and then 6 to 16% by weight of red pepper powder and other additives are added to the red pepper paste Kochujang production method characterized in that the manufacturing. The method of claim 1, wherein the Monascus strain is Monascus Anca. The method of claim 1, wherein the starch red soup is mixed with starch yellow soup prepared by using Aspargill's duckling at 0 wt% to 80% by weight. The method of claim 1, wherein the red yeast soup after leaving the country is dried by hot air for 1 to 5 hours in a temperature range of 40 to 60 ° C., and then dried to a level of 20 to 40 mesh after drying to a level of 5 to 10% of moisture. Method of producing red pepper paste. The method of claim 3, wherein 6 to 16% by weight of red pepper powder is added to the starch red soup mixed with the yellow soup. The method of claim 1, wherein the red pepper paste is aged for 1 to 3 months at 25 to 35 ° C. Kochujang prepared by the method of any one of claims 1 to 5.