KR100401812B1 - Manufacturing method of Kochujang to repress the increase of sweetness - Google Patents

Abstract

The present invention relates to a method for producing kochujang with increased sweetness, and more particularly, by using a sugar alcohol of sorbitol or maltitol, some or all of the sweetener used in the preparation of kochujang is stored and distributed. The present invention relates to a method for preparing kochujang which can suppress the increase in sweetness caused by the action of the remaining glucoamylase enzyme and stabilize the quality.

The present invention is a known method for producing kochujang, characterized in that it comprises the step of using a sugar alcohol as a sweetener to be used conventionally or by mixing 2 to 20wt% of sugar alcohol to an existing sweetener.

Description

Manufacturing method of Kochujang with reduced sweetness {Manufacturing method of Kochujang to repress the increase of sweetness}

The present invention relates to a method for producing kochujang with increased sweetness, and more particularly, by using a sugar alcohol of sorbitol or maltitol, some or all of the sweetener used in the preparation of kochujang is stored and distributed. The present invention relates to a method for preparing kochujang which can suppress the increase in sweetness caused by the action of the remaining glucoamylase enzyme and stabilize the quality.

Currently, commercially prepared kochujang is made after washing and increasing the raw materials for enteric soybeans, mixing the raw materials for enteric foods according to the mixing ratio, ripening the initial enteric foods for 10 months, and mixing sugars such as starch syrup and liquid fructose as a sweetener. This product is made in the step of making a product, and the product thus produced shows various quality deterioration in distribution and storage process.

Typical deterioration phenomena include deterioration by microorganisms, discoloration by sunlight, layer separation, browning, and sweetness, and many studies have been conducted to solve these problems. It is known that decay caused by microorganisms can be suppressed by sterilization process and the use of synthetic preservatives, and methods of suppressing delamination include adding gum and the like (our patent application No. 2000-72518). For browning, brown sugar is used to cause browning by reducing sugars in glutinous rice and wheat flour used in kochujang and hydrolyzed reducing sugars with amino acids, and isomaltooligosaccharide is added to prevent browning. (Patent Application 1993-19068), etc. have been studied, so far no method and cause of suppressing the increase in sweetness occurring during distribution and storage have been identified.

The present inventors have completed the present invention by finding that the sweetness increase can be suppressed by adding sugar alcohol of sorbitol or maltitol as a sweetener to kochujang as a result of diligent effort to find the cause of sweetness and a method of suppressing it. .

Currently, sugar alcohol is an additive used to sweeten a variety of foods, and is mainly known for having a refreshing sweetness, and has a wetting control effect, a protein denaturation effect, and the like, such as sorbitol and maltitol.

The present invention uses the sugar alcohol of sorbitol or maltitol as a sweetener in the manufacture of kochujang or mixes the sugar alcohol and the existing sweetener to improve the sweetness, which is one of the quality deterioration occurring during distribution and storage of kochujang products. It aims to suppress.

1 is a graph showing changes in maltose during storage of Kochujang prepared by Comparative Example 1 (control) and Examples 1 to 5 at 40 ° C.

Figure 2 is a graph showing the change of glucose (glucose) during the storage of Gochujang according to Comparative Example 1 (control) and Examples 1 to 5 at 40 ℃.

3 is a graph showing the change of maltose during storage of Kochujang prepared by Comparative Example 1 (control) and Examples 6 to 10 at 40 ° C.

Figure 4 is a graph showing the change in glucose (glucose) during the storage of Gochujang according to Comparative Example 1 (control) and Examples 6 to 10 at 40 ℃.

5 is a graph showing the degree of sensory sweetness (after cooking) of Kochujang prepared in Comparative Example 1 (control) and Examples 1 to 5 at 40 ° C.

FIG. 6 is a graph showing changes in sensory sweetness (after cooking) of Kochujang prepared by Comparative Example 1 (control) and Examples 6 to 10 at 40 ° C.

In general, red pepper paste is made using a raw material of wheat, etc., and the final process of mixing the final, mixing the glutinous rice and wheat flour, and decomposing the addition of purified water, gelatinization, saccharification and liquefaction, refined salt, chili powder, meju powder, etc. It is produced through the step, moisture content control and aging for one month at ten days, as a sweetener, mixing and adding sugars such as syrup, liquid fructose, and sterilization.

The present inventors have prepared, stored, stored and experimentally analyzed Kochujang in the above-described general method to study a method for suppressing the increase in sweetness of kochujang. As a result, glucose having high sweetness is formed over time after commercialization. As a result of diligent efforts to find the cause of the formation of glucose, glucoamylase secreted during empire formation by the genus Aspergillus, which is a type of fungus added to aid fermentation during the empire process of producing red pepper paste Some of the various enzymes remain in the kochujang, which has been commercialized, resulting in a lower sugar content than glucose in kochujang and the formation of glucose by hydrolysis of glucose into glucose.

As a result, in order to suppress the sweetening phenomenon, the conversion of glucose to a sweeter sugar in sugars used as a sweetener should be prevented and methods of removing and inactivating glucoamylase should be introduced. However, there are general methods such as changing the temperature and pH conditions for the removal and deactivation of such enzymes. However, in this case, sensory problems due to deterioration of the color of the kochujang product due to excessive heat treatment and the change of the pH conditions occur, so that the kochujang is realistic. It is difficult to apply to

Thus, the present inventors have made diligent effort to find a method for preventing sweetness increase without changing the kochujang, and as a result, it is possible to inhibit the activity of glucoamylase at the same time without converting to the sweeter glucose. A method of adding sugar alcohol as a sweetener has been developed. The inhibitory effect of glucoamylase action by sugar alcohol is a new function and effect that is different from the properties and functions of sugar alcohol known in the art.

The amount of sugar alcohol added in the preparation of kochujang is controlled so as not to increase the sensory sweetness by adding sugar alcohol by controlling the amount of sweetener used in kochujang. The upper limit on the amount of sugar alcohol used was 23wt% of the final kochujang product for sorbitol and 25wt% of the final kochujang product for maltitol, and it was found that the palatability was lowered by adding more than that.

Preparation of kochujang prepared by adding sugar alcohol to prevent the increase of sweetness is prepared by the conventional kochujang preparation method as follows, but after the ripening step, sugar alcohol is used as a sweetener within 25wt% of the total weight of kochujang, or existing It is characterized in that the mixture of the sweetener and the sugar alcohol used is uniformly mixed with the enteric soak within 35wt% based on the total weight of red pepper paste.

[Imperial Stage]

After soaking and increasing the raw material of wheat rice, Aspergillus sp. Bacteria are mixed and inoculated and incubated for 40 to 50 hours.

[Mixing phase]

1 to 10 wt% of glutinous rice and 5 to 15 wt% of wheat flour are mixed and purified by adding 15 to 20 wt% of purified water, followed by saccharification and decomposition by addition of amylase enzyme, 8 to 15 wt% of wheat grains, 7 to 10 wt% of refined salt, and red pepper powder 6 ~ 15wt%, 4-15wt% meju, 0.3-1.0wt% seasoning, etc. are mixed to adjust the total moisture content to 38-43% level.

[Maturation stage]

The mixed raw materials are immersed in a aging tank and aged at 25 to 30 ° C for 10 to 30 days.

[Production stage]

After ripening, sugar alcohols such as sorbitol or maltitol are added within 25wt%, or sugar and sugar alcohol are mixed to add 5 ~ 35wt% of the final kochujang product. It is commercialized by adding 5wt%.

Hereinafter, the present invention will be described in more detail with reference to Comparative Examples and Examples, and Comparative Examples and Examples are merely to illustrate the present invention, but the scope of the present invention is not limited thereto.

Comparative Example 1 Preparation of Kochujang Prepared from Sweet Syrup

1wt% of glutinous rice and 11wt% of wheat flour are mixed and purified by adding 16wt% of purified water, followed by saccharification and degradation by addition of amylase enzyme, and 10wt% of wheat grains, 7wt% of refined salt, 12wt% of red pepper powder, and 10wt% of meju. The total moisture content was adjusted to 40% level to immerse and mature. After ripening for 10 days in a month, 30wt% of starch syrup was added and sterilization, and 3wt% of alcohol was added to prepare kochujang.

Example 1 Preparation of Kochujang Added with Sorbitol as a Sweetener

1wt% of glutinous rice and 11wt% of wheat flour are mixed and purified by adding 16wt% of purified water, followed by saccharification and degradation by addition of amylase enzyme, and 10wt% of wheat grains, 7wt% of refined salt, 12wt% of red pepper powder, and 10wt% of meju. The total moisture content was adjusted to 40% level to immerse and mature. After fermentation for one month in 10 days 28wt% starch syrup and 2wt% of sorbitol, a kind of sugar alcohol, and after sterilization, 3wt% alcohol was added to prepare red pepper paste.

<Examples 2 to 10> Preparation of Kochujang Added Sorbitol and Maltitol as a Sweetener

Kochujang was prepared using the method described in Example 1 except for changing the types and amounts of syrup and sugar alcohols as sweeteners as shown in Table 1 below.

Table 1. Amount of Sugar Alcohol and Starch Syrup in Examples 2-10

Sugar alcohol corn syrup Example 2 Sorbitol 5wt% 25wt% Example 3 Sorbitol 10wt% 20wt% Example 4 Sorbitol 15wt% 15 wt% Example 5 Sorbitol 20wt% 10wt% Example 6 Maltitol 2wt% 28wt% Example 7 Maltitol 5wt% 25wt% Example 8 Maltitol 10wt% 20wt% Example 9 Maltitol 15wt% 15 wt% Example 10 Maltitol 20wt% 10wt%

Experimental Example 1 Relative Activity of Glucoamylase in Kochujang by Sugar Alcohols

As a result of measuring the relative titers of glucoamylase in kochujang prepared in Comparative Example 1 and Examples 1 to 10, as shown in Tables 2 and 3, the relative titers of glucoamylase decreased significantly as the contents of sorbitol and maltitol were increased. appear. The decrease in the relative titer of glucoamylase by sorbitol and maltitol of the present invention means that the sweet taste increase by the residual enzyme, which is one of the causes of quality deterioration during kochujang storage, can be suppressed.

Table 2. Relative titers of glucoamylase according to sweetener (starch syrup, sorbitol)

Sweetener addition amount (wt%) Glucoamylase Phase Band Value (Unit) Remarks Starch syrup Sorbitol 30 0 100 Comparative Example 1 28 2 95 Example 1 25 5 92 Example 2 20 10 85 Example 3 15 15 78 Example 4 10 20 74 Example 5

Table 3. Relative titers of glucoamylase according to sweetener (starch syrup, maltitol)

Sweetener addition amount (wt%) Glucoamylase Phase Band Value (Unit) Remarks Starch syrup Maltitol 30 0 100 Comparative Example 1 28 2 96 Example 6 25 5 94 Example 7 20 10 86 Example 8 15 15 79 Example 9 10 20 73 Example 10

Experimental Example 2 Changes in Sugar Composition during Storage of Kochujang Added with Sorbitol

The red pepper paste commercialized in Comparative Examples 1 and 5 added with sorbitol as a control was dispensed into 250 g of sample bottles, respectively, and stored in an incubator at 30 ° C. and 40 ° C., and samples were taken at 10-day intervals to analyze sugars. The results are shown in FIGS. 1 and 2. As shown in FIGS. 1 and 2, maltose was rapidly decomposed during storage by glucose remaining in the kochujang and converted into glucose in kochujang of Comparative Example 1, in which only starch syrup was added. However, in kochujang of Examples 1 to 5 to which sorbitol was added, the degradation effect of glucoamylase was inhibited, and the reaction of maltose to glucose was inhibited.

Experimental Example 3 Changes of Sugar Composition during Storage of Kochujang Added with Maltitol

The red pepper paste commercialized in Comparative Examples 1 and Maltitol added in Examples 6 to 10 were dispensed into 250 g of sample bottles, respectively, and stored in an incubator at 30 ° C. and 40 ° C., and samples were taken at 10-day intervals to analyze sugars. The results are shown in FIGS. 3 and 4. As shown in FIGS. 3 and 4, in the kochujang of Comparative Example 1 added with starch syrup only, maltose was rapidly decomposed during storage by glucose remaining in kochujang and converted into glucose. However, in the kochujang of Examples 6 to 10 to which maltitol was added at a level of 2 to 20%, degradation of glucoamylase was inhibited, and the reaction of maltose to glucose was inhibited.

Experimental Example 4 Changes of Sensory Sweetness during Storage of Kochujang Added with Sugar Alcohols

The red pepper paste commercialized in Comparative Example 1 and Example 1-10 was dispensed into 250g sample bottles, respectively, and then stored in a 40 ° C incubator, taken out at 10-day intervals, cooked with tteokbokki, and subjected to sensory evaluation. 5 and FIG. 6.

5 and 6 in the Kochujang of Comparative Example 1 using only starch syrup, the degree of sweetness is increased and the degree of sweetness is greatly increased by sensory inspection by storage at 40 ° C., but sorbitol or maltitol of sugar alcohol is added. In Examples 1 to 10, the degree of sweetness was weaker and the change in degree of sweetness was less than that of Comparative Example 1. In Comparative Example 1, maltose was broken down into glucose with high sweetness by the action of remaining enzyme in kochujang, and sweetness was shown to be strong. Sweetness is maintained because degradation is inhibited.

On the other hand, in the taste diagram of sweet taste, there was no significant difference in Comparative Example 1 in which only starch syrup was added or in Examples 1 to 10 in which sorbitol or maltitol was partially replaced with 2 to 20 wt%, but in the case of sorbitol, 23 wt% or more was added. In the case of maltitol, the degree of acceptability was lower in the experimental group added more than 25wt% (data not shown). Therefore, the application of sugar alcohols (sorbitol, maltitol) to kochujang is effective in delaying quality deterioration during storage distribution as the addition of less than 25wt% does not affect the quality of existing kochujang.

Addition of sugar alcohols to kochujang has the effect of inhibiting the activity of glucoamylase and reducing the source of conversion to glucose to increase sweetness, which is shown in Experimental Example 1, Experimental Example 2 and Experimental Example 3, and Experimental Example 4 can be seen. That is, in the experimental example, it can be seen that the amount of conversion to glucose in the decrease in the relative potency and glucose composition of glucoamylase is significantly reduced. In addition, we can see the additional effects through the control of wetting in kochujang according to the existing functions of sugar alcohols, and prevention of protein denaturation.

Claims (3)

In the manufacture of red pepper paste with reduced sweetness, After the aging step to add sweet alcohol to less than 25wt% as a sweetener or a mixture of sugar and sugar alcohol to less than 35wt% comprising the step of producing a sweet pepper with suppressed increase in sweetness. The method of claim 1, Sugar alcohol is sorbitol (Sorbitol) or maltitol (Maltitol) method of producing red pepper paste suppressed sweetness characterized by The method of claim 1, Sugar is a production method of kochujang with reduced sweetness, characterized in that syrup or liquid fructose.