KR100481574B1 - Process for Preparing Korean Hot Pepper Paste - Google Patents

Abstract

The present invention relates to a functional kochujang prepared by a method and a method for producing functional kochujang comprising the step of aging twice. Method for producing a functional gochujang of the present invention is to increase the glutinous rice powder, and mixing the yellow rice germ, and then aged and dried to obtain a prepared koji; Immersing and increasing the glutinous rice flour and kneading to obtain a glutinous rice dough; Firstly mixing electric koji in the glutinous rice dough obtained beforehand and aging to obtain first aged glutinous rice dough; Adding mixed salt, red pepper powder, meju powder, ginseng extract, cucumber extract and Cordyceps sinensis extract to the first aged glutinous rice dough to obtain a mixed dough; And secondly mixing the electric corrugated with the electric mixing dough and aging. The method for preparing kochujang of the present invention effectively activates beneficial bacteria contained in kochujang, and can produce kochujang with high palatability, and thus will be widely used for the development of new foods.

Description

Process for Preparing Korean Hot Pepper Paste

The present invention relates to a method for producing functional gochujang. More specifically, the present invention relates to a functional kochujang prepared by a method and a method for producing functional kochujang comprising the step of aging twice.

Korean common senses include red pepper paste, soy sauce and soybean paste. Among them, soy sauce and miso are found in Japan, but red pepper paste is a traditional food only in Korea. Our food culture is rapidly westernized with economic development, but westernized food is causing various health problems because it does not fit our constitution. Accordingly, interest in traditional foods has increased, and many studies on kimchi, miso, and red pepper paste have been made.

In general, the standard for the ingredients of red pepper paste is to add at least 6% of red pepper powder to the food industry, and in the case of glutinous and red pepper paste, at least 15% of glutinous rice or rice is added, at least 4% of crude protein and amino acid nitrogen. It is specified to contain 150mg% (more than 100mg% of glutinous rice or red pepper paste).

At present, substances mainly contained in functional foods include herbal medicines such as ginseng, ogapi, cordyceps, etc., which have been traditionally proven pharmacologically active. The efficacy of ginseng, which is used relatively frequently, has been studied for many years, and it is widely known that it can improve liver function and prevent various adult diseases. Ogapi is called the second ginseng, and it is recorded in Dongbobom, Herbal Herbs, Fragrance Collecting Room, etc. that ginseng is as effective in preserving and detoxifying liver function and preventing various adult diseases. Glycosides acanthoside B and D, the active ingredient of the organ, and chiisanoside of the leaves, sylringin and coumarin glycosides of the roots increase immunity and impart bioactivity (Brandis) , SA and Pilovitskaya, V. N, 1969). On the other hand, Cordyceps sinensis originated from ancient China, meaning that it is used to live in insect bodies in winter to absorb nutrients, and to make mushrooms in dead insect bodies in summer. To date, more than 350 species of Cordyceps sinensis have been difficult to distinguish only by color or shape, but recently, the Japan Institute of Industrial Technology and Biotechnology Research Institute has developed a method to compare DNA nucleotide sequences to compare the types and effects. Representative varieties include Cordyceps, Pasilomyses, Isaria and Torubiella. Among them, Militaris and Sinensis cordyceps of the genus Cordyceps are tuberculosis, asthma and nourishment tonic. Representative has been used as. Active ingredients include Gava, a neurotransmitter, rutin, a capillary function promoter, and Moran A, a hypoglycemic effect (see: Choi, Hyuk-jae, Kyung Hee Medical Center, http: / /www.khmc.cd.kr/).

Currently, commercially available gochujang is manufactured using ingredients other than the conventionally used materials in order to increase the commercial value. A representative material is artificial coloring. Since the meju used in the past as a main ingredient causes the discoloration of red pepper paste after the production of the product, an artificial coloring agent is used instead of the meju to increase the marketability, but the functionality is remarkable compared to the quality of the red pepper paste itself. It is a well known fact that it is reduced. Meju is not only a fermentation source for Kochujang, but also because it is illuminated from a new point of view due to the various adult diseases preventive and therapeutic substances contained in Meju itself. There is a need to manufacture a, but the related research is not progressing.

Therefore, there is a constant need to develop a method for producing red pepper paste having excellent commerciality while enhancing functionality using meju.

Therefore, the present inventors have made diligent research efforts to develop a method for producing red pepper paste with excellent functionality while enhancing the functionality by using meju. As a result, koji was added to add meju flour during the preparation of red pepper paste, and the inoculum is a separate inoculum. In the case of adding red pepper paste in two stages, by fully fermenting the ingredients of the meju, it was confirmed that it is possible to produce red pepper paste with improved marketability while enhancing functionality, thereby completing the present invention.

After all, the main object of the present invention is to provide a method for producing gochujang excellent in functionality and marketability.

Another object of the present invention is to provide a red pepper paste excellent in functionality and commerciality produced by the electrical manufacturing method.

Method for producing a functional gochujang of the present invention is to increase the glutinous rice powder, and mixing the yellow rice germ, and then aged and dried to obtain a prepared koji; Immersing and increasing the glutinous rice flour and kneading to obtain a glutinous rice dough; Firstly mixing electric koji in the glutinous rice dough obtained beforehand and aging to obtain first aged glutinous rice dough; Adding mixed salt, red pepper powder, meju powder, ginseng extract, cucumber extract and Cordyceps sinensis extract to the first aged glutinous rice dough to obtain a mixed dough; And secondly mixing the electric corrugated with the electric mixing dough and aging.

Hereinafter, the manufacturing method of the functional gochujang of the present invention will be described in detail by dividing each step.

Step 1 : obtaining Cozy

Steam the glutinous rice, mix Rheology bacteria, and then age and dry to obtain the prepared Coji, where the Rheumitis bacteria used are not particularly limited, but it is preferable to use Aspergillus sp. Although the method of aging is not particularly limited, it is preferable to leave it at 25 to 35 ° C. for 2 to 3 days, more preferably, until white hyphae occurs, spores are formed, and become yellow overall.

Second step : obtaining glutinous rice dough

Soaking and increasing the glutinous rice and kneading to obtain a glutinous rice dough: At this time, the soaking conditions are not particularly limited, but it is preferable to soak for 10 to 14 hours at room temperature, and the cooking method is not particularly limited, but 80 to Steaming for 20 to 40 minutes is preferable at 100 ° C., the glutinous rice dough method is not particularly limited, it is preferable to knead by a steaming method.

3rd step : 1st ripening

First, electric cod is mixed with the obtained glutinous rice dough, and aged to obtain a first aged glutinous rice dough. At this time, the mixing ratio is not particularly limited, but is mixed with 2 to 3% of the Coji based on the weight of the dough. The aging method is not particularly limited, but aging for 3 to 7 hours at 40 to 60 ℃ is preferred.

Fourth Step : Mixing of Additives

Salt, red pepper powder, meju powder, ginseng extract, cucumber extract, and Cordyceps sinensis extract are added to the first aged glutinous rice dough to obtain a mixed dough: the salt content is not particularly limited, but the weight of the dough is 5 To 10% is preferred, and the content of red pepper powder is not particularly limited, but 10 to 15% is preferred based on the weight of the dough, the content of meju powder is not particularly limited, but 5 to 15 by weight of the dough % Is preferred, and the content of ginseng extract is not particularly limited, but is preferably 2 to 5% by weight of the dough, and the content of the organ extract is not particularly limited, but is 2 to 5% by weight of the dough. Preferably, the content of Cordyceps Sinensis extract is not particularly limited, but is preferably 2 to 5% by weight of the dough. In addition, ginseng, cucumber, and Cordyceps sinensis extract is not particularly limited, it is preferable to use hot water extract, ethanol extract, dry powder and the like.

5th step : 2nd ripening

Secondary mixing and maturing the electric cork into the electric kneading dough: At this time, the mixing ratio is not particularly limited, but it is preferable to mix 2 to 3% of the koji with respect to the weight of the mixing kneading, and the aging method is particularly limited. Although not, it is preferable to mature at 50 to 60 ℃ for 3 to 7 hours, and then to mature at room temperature for 2 to 6 months. In addition, it may further comprise the step of adjusting the viscosity by adding water before aging.

Functional gochujang prepared by the above-described method is more mature, and the beneficial bacteria contained are actively multiply compared to gochujang aged once, gochujang added with commercial seasoning instead of meju, ginseng, ogapi and cordyceps extract. Because of the high, it can be widely used in the development of new foods.

Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are only for illustrating the present invention in more detail, it will be apparent to those skilled in the art that the scope of the present invention is not limited by these examples in accordance with the gist of the present invention. .

Example 1 Preparation of Functional Gochujang

Example 1-1 Obtaining Cozy

First, 1 kg of glutinous rice was increased at 90 ° C. for 20 minutes, inoculated with Aspergillus oryzae , and left at 30 ° C. for 3 days, and then naturally dried at room temperature to obtain a koji.

Example 1-2 obtaining ginseng extract

10 kg of water was added to 1 kg of ginseng, heated at 100 ° C. for 3 hours, and the liquid component obtained by filtration was concentrated to 1/10 to obtain a ginseng extract.

Example 1-3 : Obtaining Organic Extracts

Except for using ginseng instead of ginseng, the extract was obtained in the same manner as in Example 1-2.

Example 1-4 : Obtaining Cordyceps Sinensis Extract

Cordyceps sinensis extract was obtained in the same manner as in Example 1-2, except that cordyceps sinensis was used instead of ginseng.

Example 1-5 Preparation of Functional Gochujang

1 kg of glutinous rice was immersed for 12 hours, cooked at 100 ° C. for 20 minutes, and kneaded in a scorching method. Subsequently, 30 g of the koji obtained in Example 1-1 were mixed with 1 kg of the electric dough, and aged at 50 ° C. for 5 hours to obtain a first aged dough. Then, to 1 kg of the first aged dough, red pepper powder 150g, salt 70g, meju powder 100g, ginseng extract 50g, cucumber extract 50g and Cordyceps sinensis extract 50g was added, diluted with 200g of water, 40g of Cozy again mixed And, aged for 50 hours at 50 ℃, aged for 3 months at room temperature to prepare a functional gochujang.

Comparative Example 1 : Preparation of Gochujang Aged Once

Kochujang was prepared in the same manner as in Example 1, except that the koji was not aged again during the second ripening process and aged for 3 months at room temperature.

Comparative Example 2 Preparation of Kochujang Added with Chemical Seasoning

Kochujang was prepared in the same manner as in Example 1, except that 100 g of commercial seasoning was added instead of 100 g of meju powder.

Comparative Example 3 : Preparation of Kochujang without Ginseng, Ogapi and Cordyceps Sinensis Extract

Gochujang was prepared in the same manner as in Example 1, except that ginseng, agapi and Cordyceps sinensis extract were not added.

Example 2 Comparison of Characteristics of Kochujang

For each kochujang prepared in Example 1 and Comparative Examples 1 to 3, the total sugar content, reducing sugar content, amino acid content and protein content were analyzed.

Example 2-1 : total sugar content

According to the phenol-sulfuric acid method, 1 ml of 5% (w / w) phenol was added to 1 ml of each 333-fold diluted kochujang, and 5 ml of concentrated sulfuric acid was added, followed by glucose using a marker as a spectrophotometer (Shimatsu UV-1601, Japan). Colorimetric measurement was performed at 490 nm (Dubois, M. et al., Anal. Chem. , 28: 350-356, 1956) (Table 1).

Total sugar content of kochujang (%) object Initial immersion 3 months later Example 1 17.24 5.74 Comparative Example 1 21.02 8.17 Comparative Example 2 18.00 6.41 Comparative Example 3 17.54 5.71

As shown in Table 1, the kochujang of the present invention has a lower total sugar content than the kochujang of each comparative example even after ripening for three months.

The reason lower than Kochujang of Comparative Example 1 is that the sugar component was consumed during the repeated aging process twice, and the reason lower than Comparative Example 2 was assumed to be the effect of other strains contained in Meju, and compared with Comparative Example 3 The reason for the low reason is that ginseng, agar, and Cordyceps sinensis extracts more effectively multiply the strains contained in koji and thus consume sugar.

Example 2-2 : reducing sugar content

According to the Sogigyi-Nelson method, 1 ml of A reagent was added to 1 ml of 33-fold diluted red pepper paste, heated at 100 ° C for 10 minutes, 1 ml of B reagent was added, diluted to 25 ml with water, and glucose was measured using a marker. Colorimetric measurement was carried out at 540 nm (Nelson, N, J. Biol. Chem, 153: 375-379, 1944) (Table 2).

Reducing sugar content of kochujang (%) object Initial immersion 3 months later Example 1 13.18 22.23 Comparative Example 1 11.55 20.15 Comparative Example 2 13.07 20.78 Comparative Example 3 13.11 19.64

As shown in Table 2, the red pepper paste of the present invention has a higher reducing sugar content than the red pepper paste of each comparative example even after ripening for three months.

The reason why it is higher than Kochujang of Comparative Example 1 is that the glutinous rice containing strains was decomposed to produce reducing sugars during the aging process repeated twice, and the reason higher than that of Comparative Example 2 was assumed to be the influence of other strains contained in Meju. It is assumed that the reason higher than that of Comparative Example 3 is that ginseng, Ogapi and Cordyceps sinensis extract more effectively propagated strains contained in koji to decompose the glutinous rice contained therein.

Example 2-3 Protein Content

Each 15-fold diluted kochujang was filtered with Whatman No 1 filter paper, filtered again with a Millipore membrane (0.4 μm), and the absorbance at 280 nm was measured to determine the protein content of trypsin as standard material (1% = 15). (See Ahn Yong-geun, Enzyme Protein Purification, p63-67, Yangseogak, 1994) (see Table 3).

Protein content of kochujang (%) object Initial immersion 3 months later Example 1 9.16 6.03 Comparative Example 1 10.55 8.94 Comparative Example 2 8.12 7.85 Comparative Example 3 9.97 7.02

As shown in Table 1, the kochujang of the present invention is relatively lower in protein content than the kochujang of each comparative example even after ripening for three months.

The reason why it is lower than Kochujang of Comparative Example 1 is that the protein component was consumed during the repeated aging process twice, and the reason of showing higher level than Comparative Example 2 is presumed to be due to the protein contained in Meju, and Comparative Example 3 The lower reason is assumed that ginseng, agar, and Cordyceps sinensis extract more effectively multiply the strains contained in koji, thus consuming protein.

Example 2-4 Amino Acid Content

According to the ninhydrin method, 0.5 ml of 0.2 M acetic acid buffer (pH 4.8) and 1.2 ml of ninhydrin reagent were added to 1 ml of 10-fold diluted kochujang, heated at 100 ° C. for 15 minutes, and 10 ml of 60% ethanol was added. Then, colorimetric was performed at 570 nm using glycine as a marker. As a marker, glycine was used (see Ahn Yong-geun, Biochemistry, p19-20, Yangseogak, 1995) (see Table 4).

Amino Acid Content of Kochujang (%) object Initial immersion 3 months later Example 1 0.144 0.241 Comparative Example 1 0.106 0.187 Comparative Example 2 0.087 0.157 Comparative Example 3 0.124 0.224

As shown in Table 1, the kochujang of the present invention has a higher amino acid content than the kochujang of each comparative example, even after ripening for three months.

The reason why it is higher than Kochujang of Comparative Example 1 is that the protein was decomposed during the aging process repeated twice, and the amino acid component was increased. The reason why it is higher than Comparative Example 3 is that ginseng, Ogapi and Cordyceps sinensis extracts are more effective in propagating strains contained in koji, thus decomposing proteins and increasing amino acid components.

To summarize the results of the above comparison, the kochujang of the present invention was matured by adding koji twice, so that the contents of protein and amino acids were increased by adding meju, and the added ginseng, cucumber and cordyceps extract It can be seen that the strain is effectively propagated by.

Example 3 sensory test

Have 15 inspectors taste Example 1 and Comparative Examples 1 to 3 and divide taste, texture and color into 5 grades according to good or bad, very good 5 points, good 4 points, normal 3 points, bad 2 points, very bad It evaluated by 1 point and averaged (refer Table 5).

Sensory test result of each kochujang object flavor Texture Color Example 1 4.4 4.5 4.5 Comparative Example 1 4.1 4.0 3.7 Comparative Example 2 4.4 3.6 4.7 Comparative Example 3 4.6 4.1 4.1

As shown in Table 5, as a whole it can be seen that the functional gochujang of the present invention obtained an even score. In part, there is a gochujang of the comparative example obtained a higher score than the gochujang of the present invention, Comparative Example 3 without the medicinal herbs added this gochujang obtained a high score in taste, not added meju kochujang of Comparative Example 2 Got high score in color. On the other hand, Kochujang of Example 1 obtained a low score in color due to the added meju ingredients, and a low score in taste due to the added herbal medicine. However, since the kochujang of the present invention aged by adding koji was able to overcome all of these shortcomings, it was found that the kochujang could be used in the manufacture of kochujang with good commerciality.

As described and demonstrated in detail above, the present invention provides a functional kochujang prepared by a method and a method of producing a functional kochujang comprising a step of aging twice. Method for producing a functional gochujang of the present invention is to increase the glutinous rice powder, and mixing the yellow rice germ, and then aged and dried to obtain a prepared koji; Immersing and increasing the glutinous rice flour and kneading to obtain a glutinous rice dough; Firstly mixing electric koji in the glutinous rice dough obtained beforehand and aging to obtain first aged glutinous rice dough; Adding mixed salt, red pepper powder, meju powder, ginseng extract, cucumber extract and Cordyceps sinensis extract to the first aged glutinous rice dough to obtain a mixed dough; And secondly mixing the electric corrugated with the electric mixing dough and aging. The method for preparing kochujang of the present invention effectively activates beneficial bacteria contained in kochujang, and can produce kochujang with high palatability, and thus will be widely used for the development of new foods.

Claims (9)

(Iii) steaming glutinous rice flour, mixing the yellow rice germ, and then ripening and drying to obtain a prepared koji; (Ii) immersing and increasing the glutinous rice flour and kneading to obtain a glutinous rice dough; (Iii) first mixing electric koji in the glutinous rice dough obtained beforehand and aging to obtain first aged glutinous rice dough; (Iii) adding salt, red pepper powder, meju powder, ginseng extract, cucumber extract and Cordyceps sinensis extract to the first aged glutinous rice dough to obtain a mixed dough; And, (Iii) A method of producing functional kochujang comprising the step of secondly mixing the electric koji in an electric mixing dough and aging. The method of claim 1, The bacterium is characterized in that it is a microorganism of the genus Aspergillus sp. Method for preparing functional gochujang. The method of claim 1, (Iii) aging for 2 to 3 days at 25 to 35 ℃ step Method for preparing functional gochujang. The method of claim 1, Coji in step (iii) is characterized in that the mixing by adding 2 to 3% by weight of the dough Method for preparing functional gochujang. The method of claim 1, (Iii) aging for 3 to 7 hours at 40 to 60 ℃ step Method for preparing functional gochujang. The method of claim 1, The salt content in step (iii) is 5 to 10% by weight of the dough, the content of red pepper powder is 10 to 15% by weight of the dough, and the content of meju powder is 5 to 15% by weight of the dough. The content of ginseng extract is 2 to 5% based on the weight of the dough, the content of the cucumber extract is 2 to 5% by the weight of the dough, and the content of Cordyceps sinensis extract is 2 to 5% by the weight of the dough. Characterized Method for preparing functional gochujang. The method of claim 1, Coji in step (iii) is characterized in that the mixing by adding 2 to 3% by weight of the dough Method for preparing functional gochujang. The method of claim 1, (Iii) aging for 3 to 7 hours at 50 to 60 ℃ step, and aged for 2 to 6 months at room temperature Method for preparing functional gochujang. Functional Gochujang prepared by the method of claim 1.