KR100328612B1 - Persimmon kochujang and process for preparation thereof - Google Patents

Abstract

PURPOSE: Provided are persimmon-hot pepper paste and a method for manufacturing the same, thereby producing persimmon-hot pepper paste having excellent taste and flavor and color and containing abundant vitamin A and C, and saccharides. CONSTITUTION: A method for manufacturing persimmon-hot pepper paste is characterized by concentrating saccharified solution, adding persimmon puree, hot pepper powder and fermented soy bean powder thereto, maturing the mixture thereof for 12 hours, and adding salt, followed by maturation for 30 days.

Description

Persimmon kochujang and process for preparation thereof

The present invention relates to a dried Gochujang and a manufacturing method thereof. More specifically, the present invention relates to persimmon pepper paste containing persimmon puree and a method for producing the persimmon pepper paste.

Gochujang is a unique seasoning seasoning that is unique to Korea, fermented by mixing starch raw materials such as meju for kochujang and rice, malt, and red pepper powder. The manufacturing method of kochujang is changed according to the ingredients and living conditions, and various kinds of kochujang are produced. The traditional method of kochujang shows different characteristics and preferences, such as the use of subsidiary ingredients, which are unique to homes. 1998). In northern Gyeongbuk provinces, apples were used as a side ingredient in the manufacture of traditional kochujang at home, and it is expected that there will be a unique preference for kochujang if various fruits are used as side ingredients of kochujang. A study on the fruit red pepper paste was conducted by Park et al. (Park Jung-sun et al., Korean Journal of Food Science and Technology, 1993) in the study of the quality of kochujang prepared by adding juices such as apples, oranges, grapes, and pineapples. The sensory preferences were higher than that of kochujang added with other juices. However, no research has been conducted to prepare red pepper paste with persimmon fruit added as an auxiliary ingredient.

Persimmon fruit is produced all over Korea, mainly in the southern region, rich in sugars, vitamins A and C, which is effective in contracting the large intestine, promoting secretions and coughing. However, despite their nutritional properties, their availability has been limited compared to other fruits. Persimmons produced in Korea are mostly thin and need to be desprayed or softened, and they have a lower preference than sweet persimmons and are temporarily shipped at harvest time, and some of them are left un harvested. It is caused. The processed foods using persimmon include persimmon vinegar and dry season, but research on the development of various processed foods for increasing the usability of persimmons is urgently required.

The present inventors completed the present invention by monitoring the sensory characteristics according to the Kochujang mixture ratio by the reaction surface analysis method and optimizing the manufacturing conditions for the sensory characteristics of the dried kochujang to develop persimmon pepper added with persimmon fruit. .

It is an object of the present invention to provide a method for producing persimmon paste by adding kochujang. Another object of the present invention is to provide a dried Gochujang prepared by the above method.

The above object of the present invention is to prepare the persimmon pepper by mixing the appropriate amount of red pepper powder, persimmon, salt, and then to investigate the sensory characteristics of persimmon pepper to determine the appropriate mixing ratio of persimmon added to the preparation of persimmon pepper, Achieved by manufacturing.

1 is a response surface analysis result showing the color of the dried red pepper paste as a sensory index according to the amount of the mixture of red pepper powder, gampure and salt.

Figure 2 is a response surface analysis results showing the aroma of the red pepper paste in accordance with the amount of pepper powder, gampure and salt in combination with the sensory index.

Figure 3 is a response surface analysis results showing the taste of the dried red pepper paste according to the amount of pepper powder, persimmon and salt in combination with the sensory index.

Figure 4 is a response surface analysis results showing the overall preference of the red pepper paste according to the amount of pepper powder, persimmon and salt in combination as a sensory index.

The present invention comprises the steps of preparing red pepper paste by combining red pepper powder, gam puree, salt according to the central synthesis planning method; According to the Central Synthesis Planning Method, the sensory characteristics of the dried Gochujang prepared by various mixing ratios are divided into color, aroma, taste, and overall symbol.

The persimmon fruit used in this experiment was made by removing the bark of the mature Qingdao Banshee varieties and mashing them into puree (removing the bark and seeds of the fruit) to make it. Red pepper powder, red pepper paste meju, rice, glutinous rice, salt, etc. It was purchased from Gyeongbuk Chilgok Nonghyup Chain Store.

Hereinafter, specific examples of the present invention will be described in detail with reference to Examples and Experimental Examples, but the scope of the present invention is not limited to these Examples and Experimental Examples.

Example 1: Preparation of red pepper paste

Persimmon pepper paste with persimmon fruit was prepared according to the method of Shin (Shin Dong-hwa, 1998). That is, 60 g of glutinous rice and 185 g of non-glutinous rice were soaked for 1 day and steamed. The malt was mixed with 80 g of sugar, concentrated, and cooled. To the saccharified solution, mix 125 to 145 g of Gam puree (without peeled and crushed seeds of Qingdao Banshee), 75 to 95 g of red pepper powder, and 37 g of meju powder. Secondary aging was carried out for 30 days at 20 ℃. As shown in Table 1, the red pepper powder content of 70, 80, 85, 90, 95g, Gam puree 125, 130, 135, 140, 145g and salt content 21, 23, 25, 27, 29g according to the central synthesis plan. Is coded in five stages -2, -1, 0, 1, 2.

Mixing ratio of red pepper powder, gam puree and salt based on the central synthesis plan Formulation condition number Red pepper powder (g) Gam puree (g) Salt (g) One 90 (1) 140 (1) 27 (1) 2 90 (1) 140 (1) 23 (-1) 3 90 (1) 130 (-1) 27 (1) 4 90 (1) 130 (-1) 23 (-1) 5 80 (-1) 140 (1) 27 (1) 6 80 (-1) 140 (1) 23 (-1) 7 80 (-1) 130 (-1) 27 (1) 8 80 (-1) 130 (-1) 23 (-1) 9 85 (0) 135 (0) 25 (0) 10 85 (0) 135 (0) 25 (0) 11 75 (-2) 135 (0) 25 (0) 12 95 (2) 135 (0) 25 (0) 13 85 (0) 125 (-2) 25 (0) 14 85 (0) 145 (2) 25 (0) 15 85 (0) 135 (0) 21 (-2) 16 85 (0) 135 (0) 29 (2)

Experimental Example 1: Persimmon Test

According to the central synthesis scheme in Example 1, some sensory characteristics of the dried red pepper paste prepared at various compounding ratios were investigated. Sensory quality evaluation of persimmon paste was conducted by researchers and faculty members of the Institute of Traditional Food Research at Kyungpook National University of Science and Technology. Sixteen patients with excellent discrimination ability were selected for the sensory evaluation. Sensory evaluation showed that dried anchovies (size 4 ~ 5cm) were wrapped in a paste (in a 50mL white dish and packed with 10g of paste) and 9 points were scored by the 9-point scoring method (12). The sensory test was carried out for the color, aroma, taste, and overall acceptability by presenting three kinds of samples at once and using the incomplete block design method. As a result, as shown in Table 2, the sensory scores of the 16 test groups were 5.66-7.33, fragrance 5.33-683, taste 5.16-6.83, and overall preference 5.50-7.75. In the range of 75 ~ 95g red pepper powder, 125 ~ 145g Gampure content, and 21 ~ 29g salt content, the sensory score is usually between 5 and 8 points (5 points). Appeared.

Sensory Evaluation of Persimmon Red Pepper Paste Prepared with Red Pepper Powder, Persimmon Puree and Salt Mixing Ratio Based on Central Synthesis Plan Sensory evaluation number Color incense flavor Overall preference One 7.16 5.33 5.33 6.00 2 5.66 5.33 5.33 6.00 3 7.00 5.60 6.16 6.20 4 6.66 5.80 5.66 5.75 5 6.00 6.00 6.33 5.83 6 6.00 6.60 6.16 5.80 7 7.33 6.16 5.83 6.83 8 7.16 6.83 6.00 6.66 9 7.33 6.67 6.83 7.60 10 7.16 6.83 6.83 7.75 11 6.16 5.33 5.66 6.66 12 6.66 5.66 6.00 5.80 13 6.66 5.50 6.50 6.33 14 6.16 6.33 6.50 6.16 15 5.83 6.00 5.16 5.50 16 6.83 5.50 6.16 6.50

In addition, sensory test results such as color, aroma, and taste preference were regressed using SAS program, and the response surface regression equation, R ² and significance were shown in Table 3, respectively. At this time, was color in the sense of hot pepper paste according to the change in the mixing ratio (Y ₁₎ R ² of the regression formula in response surface regression analysis results for the recognition is significant in 5% level of significance with 0.87, an overall preference degree of a sense of hot pepper paste (Y ₄₎ The response surface regression analysis showed that R ² of the regression equation was 0.85, which was significant within 10% of the significance level. However, R ² of the regression equation for flavor (Y ₂ ) and taste (Y ₃ ) was 0.63 and 0.71, respectively, and no significance was recognized. The results of the above regression analysis using sensory scores differed from the results of physicochemical analyzes according to the subjective perspectives of the inspectors who inspected kochujang. Optimization of the sensory evaluation characteristics and mixing ratios were shown in response surfaces as shown in Figs. 1 to 3 according to changes in color, aroma, and taste, respectively. The change in sensory score for color (Fig. 1) showed that the higher the red pepper powder, persimmon and salt content, the higher the sensory score when the respective contents were low. However, the higher the red pepper powder, gam puree and salt content, the higher the red pepper powder, gam puree and salt content, respectively, the lower the sensory score was. 4). From these results, it was found that when the red pepper powder, gam puree and salt contents were too high, the preference for color was relatively low. The effect of the mixing ratio on the color of persimmon pepper was the highest in persimmon puree and salt, followed by the red pepper powder (Table 5). The above results indicate that Gambiure makes the red color of Gochujang relatively light and increases the preference for color. When the content of Gampuree is too high, Kochujang shows a color close to yellow, which decreases the color preference. It was found to affect the color change during fermentation of dried Gochujang. In addition, the change in sensory aroma according to the mixing ratio of persimmon pepper (Figure 2) showed the shape of the maximum point, and the highest point was the highest preference for flavor at 83.48g of red pepper powder, 135.38g of gam puree and 24.50g of salt. (Table 4). However, it was found that the preference for flavor was decreased proportionally at the degree of deviation from the maximum point as the dried Gochujang prepared under the mixing condition outside the maximum point. The effect of the mixing ratio on the flavor of persimmon pepper was the highest in the red pepper powder, followed by the highest in the salt content. Therefore, according to the hot components and salt content of red pepper powder, the aroma expressed by microbial effects during fermentation affected the preference of sensory aroma of dried red pepper paste. 5). The change in taste according to the mixing ratio (Fig. 3) showed the shape of the maximum point similar to the change of the flavor of persimmon red pepper paste and the preference for the flavor at the maximum point of red pepper powder content of 85.09g, gam puree content of 133.61g and salt content of 25.57g The best (Table 4). Influence of the mixing ratio on the taste of persimmon pepper was the highest in salt and second in red pepper powder (Table 5). However, it was found that the preference for taste decreased proportionally as the maximum point was exceeded, and the influence of Gambiure content was weak, indicating that the spicy taste of red pepper powder and salty salt of salt had a significant influence on the taste preference. It was found that gam puree did not significantly affect the taste of dried red pepper paste (Table 5). The change in the overall acceptability of dried Gochujang according to the mixing conditions was represented by the four-dimensional response surface as shown in FIG. The overall acceptability was the highest in red pepper paste content of 82.99g, gam puree content of 133.10g, and salt content of 25.47g (Table 4). However, as the deviation from the maximum point, the preference for overall preference decreases relatively. The effect of the mixing ratio on the overall acceptability of dried red pepper paste was the highest in the salt content, followed by the red pepper powder and the persimmon pure content (Table 5). Therefore, the effect of red pepper powder, persimmon and salt content on the sensory preference of dried red pepper paste during the preparation and fermentation of red pepper paste was almost the same.

Regression analysis using SAS program, response surface regression equation R ² reaction Regression analysis R ² valence Sensual color Y ₁ = -57.077500-0.203750X ₁ + 1.189750X ₂ -0.460313X ₃ -0.008350X ₁ ² + 0.008250X ₁ X ₂ -0.008350X ₂ ² + 0.020875X ₁ X ₃ + 0.012375X ₂ X ₃ -0.057187X ₃ ² 0.87 0.04 Sensual incense Y ₂ = -256.61750 + 1.999 500X ₁ + 2.325500X ₂ + 1.861562X ₃ -0.012550X ₁ ² -0.001750X ₁ X ₂ -0.008350X ₂ ² + 0.013375X ₁ X ₃ + 0.003375X ₂ X ₃ -0.070312X ₃ ² 0.63 0.45 Sensual taste Y ₃ = -269.211 250 + 2.757750X ₁ +1.708 250X ₂ +3.473 125X ₃ -0.010000X ₁ ² -0.009 100X ₁ X ₂ -0.003 300X ₂ ² +0.006 250X ₁ X ₃ -0.002000X ₂ X ₃ -0.073 125X ₃ ² 0.71 0.29 Sensual overall preference Y ₄ = -327.010625 + 1.053000X ₁ + 3.206750X ₂ + 6.047187X ₃ -0.014450X ₁ ² + 0.009550X ₁ X ₂ -0.014300X ₂ ² +0.003 125X ₁ X ₃ -0.007375X ₂ X ₃ -0.104687X ₃ ² 0.85 0.06 X ₁ : Red pepper powder (g), X ₂ : Gam puree (g), X ₃ : Salt (g)

Optimal Mixing Conditions for Sensory Properties of dried Gochujang Formulation condition Sensuality Color incense flavor Overall preference Red pepper powder (g) 86.74 83.48 85.09 82.99 Gam puree (g) 133.51 135.38 133.61 133.10 Salt (g) 26.31 24.50 25.57 25.47 shape maximum maximum maximum maximum

Regression Analysis on the Regression Model of Sensory Composition Formulation condition F-ratio Color incense flavor Overall preference Red pepper powder 3.39 ^* 2.03 2.00 4.89 ^** Gam Puree 5.46 ^** 0.67 0.71 4.51 ^* Salt 5.42 ^** 1.50 2.35 5.24 ^** * Significance at 100% level ** significance at 50% level

As described above, the present invention, as described through the above Examples and Experimental Examples, a method of producing a red pepper paste, which is excellent in taste and aroma, high color preference, rich in sugar, vitamin A, and vitamin C by combining red pepper powder, gampure and salt There is an excellent effect to provide, because it has the effect of reducing the ripening period of dried Gochujang from 60 days to 30 days of the traditional Kochujang ripening period is a very useful invention in the food industry.

Claims (7)

delete In the method of preparing persimmon paste prepared by mixing the whole starch material, adding malt and saccharifying the mixture, and then mixing red pepper powder and meju powder salt, the saccharified liquid is concentrated, cooled, and then dried on the saccharified liquid. , Red pepper powder and meju powder by mixing the primary aging for 12 hours, salt mixing second method for producing a dried Gochujang, characterized in that the second aging for 30 days. delete delete delete The method of claim 2, wherein the starch material is mixed 5% to 15% of glutinous rice and 25 to 35% of non-glutinous rice, the malt is mixed to 8 to 18% of romrom, the persimmon puree is 15 to 35% of romlom, Red pepper powder is 7 ~ 27 romrom and meju powder 3 to 10 rom% of the method of producing persimmon pepper. The dried Gochujang, which is prepared by the method of any one of claims 2 to 6.