KR100585390B1 - Gochujang having phellinus linteus polysaccharides - Google Patents
Gochujang having phellinus linteus polysaccharides Download PDFInfo
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Abstract
본 발명은 상황버섯 다당체가 함유된 고추장에 관한 것이다.The present invention relates to red pepper paste containing the situation mushroom polysaccharide.
본 발명의 상황버섯 다당체가 함유된 고추장의 제조방법은, 상황미를 제조한 다음, 상황미 분말을 만드는 제 1공정, 물과 엿기름을 8 : 1의 중량비율로 혼합하여 엿기름물을 제조하는 제 2공정, 제 2공정의 엿기름물에 제 1공정의 상황미 분말을 엿기름물의 중량대비 20 ~ 70 중량%를 넣고 혼합한 다음, 약한불에서 눌지 않게 저으면서 20 ~ 40 분 동안 당화시키는 제 3공정, 당화된 혼합액에 메주가루를 당화된 혼합액의 중량대비 5 ~ 10 중량%를 넣고, 고춧가루를 당화된 혼합액의 중량대비 10 ~ 30 중량%를 넣고, 소금을 당화된 혼합액의 중량대비 10 ~ 15 중량%를 넣고 배합하는 제 4공정, 배합물을 항아리에 넣고 소금을 살짝 뿌린 다음 약 1주일 정도 숙성시키는 제 5공정으로 구성된다. According to the present invention, a method of preparing red pepper paste containing a situation mushroom polysaccharide is prepared by preparing a situation rice, and then mixing water and malt in a weight ratio of 8: 1 to prepare a malt malt. The third step, saccharification, which is mixed with 20 ~ 70% by weight of the malt powder of the first step to the malt of the second step and the second step, and then saccharified for 20 to 40 minutes while stirring in a low heat. 5 to 10% by weight of the meju powder saccharified mixture solution, put 10 to 30% by weight to the weight of the saccharified mixture liquid, and 10 to 15% by weight of the salt saccharified mixture solution The fourth step is to add and mix, the fifth step is to put the blend in a jar and sprinkled with salt and then aged for about a week.
본 발명에 의하여, 맛과 영양이 뛰어나며, 면역활성효과를 나타내는 상황버섯 다당체가 함유된 고추장과 그 제조방법이 제공된다.According to the present invention, there is provided a kochujang containing a situation mushroom polysaccharide excellent in taste and nutrition and exhibiting an immunoactive effect, and a method for producing the same.
고추장, 상황버섯, 상황미, 다당체, 면역활성Gochujang, green mushroom, green rice, polysaccharide, immune activity
Description
도 1은 본 발명의 상황미의 제조공정도.1 is a manufacturing process diagram of the state of the art of the present invention.
도 2는 본 발명의 상황버섯 다당체가 함유된 고추장의 제조공정도.Figure 2 is a manufacturing process of kochujang containing the situation mushroom polysaccharide of the present invention.
본 발명은 상황버섯 다당체가 함유된 고추장에 관한 것이다.The present invention relates to red pepper paste containing the situation mushroom polysaccharide.
버섯은 곰팡이의 일종으로서, 분류학적으로는 담자균류에 속한다. 버섯은 일반적으로 90 % 이상의 수분과 2 ~ 3 %의 단백질, 지방질, 당질, 미네랑, 비타민B2, 나이아신, 프로비타민D 등을 함유하고 있으며, 버섯이 빈혈과 성인병을 예방하는 효과가 있으며, 탁월한 항암작용까지 한다는 사실은 이미 널리 알려져있다. Mushrooms are a fungus, taxonomically belonging to basidiomycetes. Mushrooms generally contain more than 90% water and 2-3% protein, fat, sugars, minerang, vitamin B2, niacin, provitamin D, etc., and the mushrooms are effective in preventing anemia and adult diseases. It is already known that it even acts as an anticancer agent.
근래에는 표고버섯에서 렌티난(Lentinan), 구름버섯에서 크레스틴(PSK)과 코포랑 (coporang), 흰 비단털 버섯에서 프로테오글리칸 등과 같은 담자균류로부터 분리한 다당 또는 단백다당의 항암활성이 밝혀져 항종양 면역요법제로 이용되거나 개발중에 있다. 그 중 상황버섯이 버섯류 중에서 가장 강한 항종양성이 있는 것으로 보고되고 있다.Recently, anticancer activity of polysaccharides or protein polysaccharides isolated from basidiomycetes such as lentinan from shiitake mushrooms, crestine (PSK) and coporang from cloud mushrooms and proteoglycans from white silk mushrooms has been revealed. It is used or under development as an immunotherapy agent. Among them, situation mushrooms are reported to have the strongest anti-tumority among mushrooms.
상황버섯(Phellinus linteus ; 목질진흙버섯)은 소나무 비늘버섯과에 속하는 버섯으로써, 노란색을 띠고 있으며 주로 뽕나무에서 자생한다. 상황은 고대로부터 귀중한 한약재로서 지한제 혹은 부인과 질환에 사용되어 왔다.Phellinus linteus is a fungus belonging to the pine scaly mushroom family. It is yellow and grows in mulberry trees. The situation has been used since ancient times as a valuable herbal medicine for antiperspirant or gynecological diseases.
상황버섯의 자실체 열수추출물은 소화기 계통의 암에 저지효과(Ikekawa, 1968)와 간암, 환자절제 수술후 화학요법 병용에 의한 면역기능 항진이 있는 것으로 나타나 많은 연구가 진행되어 왔으며, 균사체 배양 추출물로부터 면역활성(Lee 등,1996) 및 항암활성(정 등,1993)도 입증되었다.The fruiting hot water extracts of S. mushrooms have been shown to have an inhibitory effect on cancers of the digestive system (Ikekawa, 1968), liver cancer, and chemotherapy combined with postoperative ablation, and many studies have been conducted. (Lee et al., 1996) and anticancer activity (Jeong et al., 1993).
상황버섯이 자연에서 자생하는 것이 극히 적어서 자실체의 채취가 어려웠으나, 최근에는 액체종균 배양방법 등을 통하여 대량생산이 가능해졌다.It is very difficult to collect fruiting bodies due to the extremely small growth of situational mushrooms in nature, but recently, mass production was possible through liquid spawn culture methods.
한편, 근래에는 건강식품에 대한 이식이 높아지면서 우리 식생활에 빠지지 않고 이용되는 고추장에도 영양과 맛 등의 기능적인 측면을 고려해 버섯류를 첨가한 고추장에 대하여 연구. 개발하고 있다.On the other hand, as the transplant of health foods has increased in recent years, the study of red pepper paste with mushrooms added to the red pepper paste used in our diet does not fall into our diet, considering the functional aspects such as nutrition and taste. Developing.
한국등록특허공보 10-0276555(표고버섯 성분이 함유된 고추장의 제조방법)에는, 표고버섯 분말 3 ~ 9 중량부, 찹쌀 17 ~ 25 중량부, 고춧가루 19 ~ 24 중량부, 메주가루 10 ~ 12 중량부, 소금 11 ~ 23 중량부, 엿기름 3 ~ 12 중량부 및 물 30 ~ 32 중량부로 고추장을 제조하여 표고버섯 분말이 함유된 고추장의 제조방법에 대하여 공개되어 있다.Korean Registered Patent Publication No. 10-0276555 (Method for preparing red pepper paste containing shiitake mushroom component) includes 3 to 9 parts by weight of shiitake mushroom powder, 17 to 25 parts by weight of glutinous rice, 19 to 24 parts by weight of red pepper powder, and 10 to 12 weight of meju powder Part, 11 to 23 parts by weight of salt, 3 to 12 parts by weight of malt and 30 to 32 parts by weight of water to prepare kochujang discloses a method for preparing kochujang containing shiitake mushroom powder.
한국공개특허공보 특2002-0064850(송이버섯 균사체를 이용한 장류 및 그 제 조방법)에는, 곡류를 수침시킨 후 물을 첨가하여 0.0001 ~ 10 부피%의 농도로 조절하여 증자하고 송이버섯 균사체를 접종하여 15 ~ 45 ℃에서 1 ~ 10 일간 배양한 후 송이버섯 균사체와 그 배양액을 장류에 첨가하여 송이버섯 균사체를 이용한 장류의 제조방법에 대하여 공개되어 있다. In Korean Laid-Open Patent Publication No. 2002-0064850 (intestines and its manufacturing method using pine mushroom mycelium), after immersing cereals, water is added to adjust the concentration to 0.0001 ~ 10% by volume and inoculated with pine mushroom mycelium. After culturing for 1 to 10 days at 15 ~ 45 ℃ is added to the pine mushroom mycelium and its culture solution to the enteric method is disclosed for the preparation of enteric mushroom using the pine mushroom mycelium.
한국공개특허공보 특1999-0078932(상황 함유 장류)에는, 상황을 건조중량 기준으로 제조될 장류에 대하여 1 ~ 50 % 첨가함으로써 상황의 효과가 발현되면서도 맛, 향, 색상 등의 변화가 없는 기능성 장류에 대하여 공개되어 있다.In Korean Laid-Open Patent Publication No. 1999-0078932 (Situation-containing soy sauce), by adding 1 to 50% of the situation to the foods to be manufactured on a dry weight basis, functional foods with no change in taste, flavor, color, etc., while expressing the effect of the situation It is open to the public.
그러나, 이러한 버섯류가 첨가된 종래의 고추장은 버섯 추출액 또는 버섯분말을 첨가하여 제조하는 방법으로써, 이런 방법으로 고추장을 제조하는 경우에는 고추장 발효가 잘 안되는 문제가 있었다.However, the conventional kochujang to which the mushrooms are added is a method of preparing by adding mushroom extract or mushroom powder, and when the kochujang is prepared in this way, there is a problem that fermented kochujang is not good.
본 발명은 상기의 문제점을 해결하기 위하여, 종래의 고추장 제조시 이용했던 찹쌀가루 대신 상황미 가루를 이용하여 고추장을 제조함으로써, 면역활성효과를 나타내는 다량의 상황버섯 다당체가 함유된 고추장과 그 제조방법을 제공하는데 그 목적이 있다.The present invention, in order to solve the above problems, by preparing kochujang using situation rice powder instead of glutinous rice flour used in the preparation of conventional kochujang, kochujang containing a large amount of situation mushroom polysaccharides showing an immunological activity and its preparation method The purpose is to provide.
또한, 면역활성효과를 나타내어 영양면에서 월등한 고추장을 제공하는데 그 목적이 있다.
In addition, its purpose is to provide superior red pepper paste in terms of nutrition by showing an immunoactive effect.
본 발명은 상황버섯 다당체가 함유된 고추장에 관한 것이다.The present invention relates to red pepper paste containing the situation mushroom polysaccharide.
본 발명의 상황버섯 다당체가 함유된 고추장의 제조방법은, 상황미를 제조하고, 분쇄하여 상황미 분말을 만드는 제 1공정, 물과 엿기름을 8 : 1의 중량비율로 혼합하여 엿기름물을 제조하는 제 2공정, 제 2공정의 엿기름물에 제 1공정의 상황미 분말을 엿기름물의 중량대비 20 ~ 70 중량%를 넣고 혼합한 다음, 약한불에서 눌지 않게 저으면서 20 ~ 40 분 동안 당화시키는 제 3공정, 당화된 혼합액에 메주가루를 당화된 혼합액의 중량대비 5 ~ 10 중량%를 넣고, 고춧가루를 당화된 혼합액의 중량대비 10 ~ 30 중량%를 넣고, 소금을 당화된 혼합액의 중량대비 10 ~ 15 중량%를 넣고 배합하는 제 4공정, 배합물을 항아리에 넣고 소금을 살짝 뿌린 다음 약 1주일 정도 숙성시키는 제 5공정으로 구성된다.The manufacturing method of red pepper paste containing the situation mushroom polysaccharide of the present invention, the first step to prepare the situation rice, pulverized to make the situation rice powder, to mix the water and malt in a weight ratio of 8: 1 to prepare the malt water A third step of saccharifying the malt powder of the first step with 20 to 70% by weight of the malt powder of the first step into the malt of the second step and the second step, and then saccharifying for 20 to 40 minutes while stirring in a low heat; 5 to 10% by weight of meju powder in the saccharified mixture is added to the saccharified mixture, and 10 to 30% by weight in terms of the weight of the saccharified mixture is added. It is composed of a fourth step of compounding, the fifth step of putting the compound in a jar and sprinkled with salt and then aged for about a week.
근래에 상황버섯 자실체로부터 다당체, 단백질을 추출하여 상황버섯 성분을 분리.정제한 분말을 가지고 항암 실험을 하여, 육종 암세포에 대해 분말 40mg/kg와 50mg/kg 투여시의 종양억제 작용을 실험하였다. 모두 우수한 종양 억제능력을 지니고 있음을 알 수 있으며, 투여량에 관계없이 항암효과가 있다는 것이 밝혀졌다. Recently, extracts of polysaccharides and proteins were extracted from the fruiting bodies of the situational mushrooms to isolate the components of the situational mushrooms. Anticancer experiments were carried out with the purified powders, and the tumor suppression effects of 40 mg / kg and 50 mg / kg of the sarcoma cancer cells were tested. All of them have excellent tumor suppression ability, and it has been found that there is an anticancer effect regardless of the dose.
상황버섯의 추출분말 중 다당체 함량은 97.5%이며, 단백질 함량은 4.2%이다. 다당체 분석 결과, 분획 추출된 분말은 글리코오스 58%,만노스 12.1%, 갈락토오스 4.9%로 구성되었다. 단백질을 구성하는 아미노산 조성은 발린, 알라닌, 글리신을 위시한 15종으로 이루어져있다. Polysaccharide content in the extract powder of the situation mushroom is 97.5%, protein content is 4.2%. As a result of polysaccharide analysis, the fraction extracted powder was composed of 58% glycose, 12.1% mannose, and 4.9% galactose. The amino acid composition of the protein consists of 15 species including valine, alanine and glycine.
본 발명의 발명자는, 근래에 상황버섯이 항암활성, 면역활성 등의 효과가 입증되면서 상황버섯 추출액이나 분말을 고추장에 첨가하려는 시도가 많았으나, 이런 고추장은 제대로 발효되지 않고, 제대로 고추장의 맛이 나지 않는다는 것을 알게 되었다. The inventors of the present invention have recently tried to add a situation mushroom extract or powder to kochujang while the situation mushrooms have been proved to be effective in anticancer activity, immune activity, etc., but such kochujang is not fermented properly and tastes of kochujang properly. I found out that I was not.
따라서, 상황버섯 자체를 고추장에 첨가하는 것보다 고추장 제조시 상황균을 쌀에 접종하여 제조한 상황미를 이용하여, 종래의 고추장 제조시 이용하던 찹쌀가루 대신 상황미 분말을 이용하여 고추장을 제조하면, 일반 찹쌀로 만든 고추장 보다 면역활성 효과를 나타내는 다당체가 다량 함유되어 있어, 훨씬 맛과 영양이 뛰어난 고추장을 만들 수 있을 거라는 생각을 하게 되어 수많은 시행착오를 겪으며 본 발명의 고추장을 발명하게 되었다.Therefore, rather than adding the situation mushroom itself to the kochujang, using the situation rice prepared by inoculating the bacterium in the kochujang during the preparation of kochujang, if the kochujang is prepared using the situation rice powder instead of the glutinous rice flour used in the conventional kochujang, , It contains a large amount of polysaccharides that show an immune activity effect than gochujang made of glutinous rice, thought to be able to make much better taste and nutrition gochujang and went through a number of trial and error to invent the gochujang of the present invention.
본 발명자는 상황균을 현미찹쌀에 접종시, 상황균을 현미찹쌀의 중량대비 5 ~ 15 중량%를 접종하여 배양함으로써, 가장 다당체의 함량이 적당하고, 고추장 제조시 적당하다는 것을 알게 되었다.The present inventors have found that when the inoculation of the situation bacteria in brown rice glutinous rice, by inoculating 5 to 15% by weight relative to the weight of brown rice glutinous rice, the most polysaccharide content is suitable, it is suitable for the preparation of red pepper paste.
또한, 본 발명에서 제조한 상황미는 다당체의 함량이 자연 상황버섯보다도 60배 가량 높으며, 현미찹쌀에 상황균을 접종한 다음 전배양과 후배양 과정을 거침으로써, 종래의 공지된 방법에 의한 상황미 보다 다당체의 함량을 높였다.In addition, the contextual rice prepared in the present invention is about 60 times higher in the content of polysaccharides than natural situation mushrooms, and inoculated with the bacterium in brown rice glutinous rice and then subjected to pre-cultivation and post-cultivation process, according to conventional known methods More polysaccharide content was increased.
본 발명의 고추장 제조시 재료의 배합비율은 상황미 분말 10 중량%, 메주가루 5 중량%, 고춧가루 30 중량%, 소금 10 중량%, 엿기름 5 중량%, 물 40 중량%를 배합하여 고추장을 만들때 가장 맛, 색, 향 등이 우수하다는 것을 알 게 되었다.In the preparation of red pepper paste according to the present invention, the mixing ratio of raw rice powder is 10% by weight, meju powder 5% by weight, red pepper powder 30% by weight, salt 10% by weight, malt oil 5% by weight, water by weight 40% by weight. The best taste, color and aroma were found.
본 발명에서 이용하는 주재료인 상황미는 아래와 같은 공정을 거쳐 제조한다. Situation rice which is the main material used by this invention is manufactured through the following processes.
제 1공정 : 상황버섯 균사체 준비Step 1: Prepare Situation Mushroom Mycelium
상황버섯의 종균을 농촌진흥청이나 산림청으로부터 분양받거나, 한국생명공학연구원 유전자은행에서 분양받거나, 국제기탁기관인 미국 ATCC (American Type Culture Collection)에서 분양받거나, 또는 자연산의 상황버섯의 갓조직에서 조직분리하여 준비한 다음, 통상의 방법에 의해 종균을 대량 배양하여 상황버섯 균사체를 준비한다.Spawns of Situation mushrooms are distributed by the Rural Development Administration or the Forest Service, by the Genetic Bank of Korea Research Institute of Biotechnology, by the American Type Culture Collection (ATCC), an international depository institution, or by tissue separation from fresh tissues of wild situation mushrooms. After the preparation, the seed mushroom mycelium is prepared by culturing the seed mass in a usual manner.
제 2공정 : 현미찹쌀에 접종Step 2: Inoculate Brown Rice Glutinous Rice
현미찹쌀을 세척한 다음, 물기를 뺀 후, 멸균봉지에 넣고 밀봉한 다음, 멸균기에 넣고 고압살균하여 현미찹쌀을 준비하고, 제 1공정에서 준비한 상황버섯 균사체를 접종한다.After washing brown rice glutinous rice, drain the water, put it in a sterile bag, seal it, put it in a sterilizer and autoclave to prepare brown rice glutinous rice, and inoculate the mushroom mycelium prepared in the first step.
제 3공정 : 전배양3rd step: pre-cultivation
배양기에 상황버섯 균사체가 접종된 현미찹쌀을 넣고, 30 ℃에서 현미찹쌀 표면에 상황버섯이 60 ~ 70 % 활착할 때까지 배양한다.Put brown rice glutinous rice inoculated with the situation mushroom mycelium in the incubator, and incubate until 30 ~ 70% of the mushrooms on the surface of brown rice glutinous rice at 30 ℃.
제 4공정 : 후배양4th step: Post-culture
전배양된 현미찹쌀을 2 등분 이상 분할한 다음, 상황버섯이 100 % 활착할때까지 배양한다.Divide pre-cultivated brown rice glutinous rice at least 2 equal parts and then incubate until 100% of mushrooms stick.
제 5공정 : 건조5th process: drying
배양이 끝난 현미찹쌀을 건조기에 넣고 60 ~ 70 ℃에서 3 ~ 4 일동안 건조하여 본 발명의 상황미를 제조한다.Cultured brown rice glutinous rice is put in a dryer to dry for 3 to 4 days at 60 ~ 70 ℃ to prepare a situation rice of the present invention.
또한, 본 발명의 상황버섯 다당체가 함유된 고추장의 제조공정을 상세히 설명하면 다음과 같다. In addition, the manufacturing process of red pepper paste containing the situation mushroom polysaccharide of the present invention will be described in detail.
제 1공정 : 상황미 분말 준비Step 1: Prepare Situation Powder
상기의 상황미 제조공정을 거쳐 만들어진 상황미를 준비하고 분쇄하여 분말로 준비한다. The situation rice prepared by the above-mentioned situation rice manufacturing process is prepared and pulverized to prepare a powder.
제 2공정 : 엿기름물 제조Second step: malt production
물과 엿기름을 8 : 1의 중량비율로 혼합한 다음, 체에 걸러 찌꺼기는 버리고 액만 분리하여 엿기름물을 제조한다.Water and malt are mixed in a weight ratio of 8: 1, and the sieve is discarded by sieving, and only liquid is separated to prepare malt.
제 3공정 : 당화Third Step: Saccharification
제 2공정의 엿기름물에 제 1공정의 상황미 분말을 엿기름물의 중량대비 20 ~ 70 중량%를 넣고 혼합한 다음, 약한불에서 눌지 않게 저으면서 20 ~ 40 분 동안 당화시킨다.In the malt water of the second step is mixed with 20 ~ 70% by weight relative to the weight of the malt malt powder of the first step, and then saccharified for 20 to 40 minutes while stirring in a low heat.
제 4공정 : 재료의 배합Fourth Step: Mixing Materials
당화된 혼합액에 메주가루를 당화된 혼합액의 중량대비 5 ~ 10 중량%를 넣고, 고춧가루를 당화된 혼합액의 중량대비 10 ~ 30 중량%를 넣고, 소금을 당화된 혼합액의 중량대비 10 ~ 15 중량%를 넣고 배합한다.5 to 10% by weight of meju powder in the saccharified mixture is added to the saccharified mixture, and 10 to 30% by weight in terms of the weight of the saccharified mixture is added. Add and mix.
제 5공정 : 숙성5th process: aging
상기의 배합물을 항아리에 넣고 소금을 살짝 뿌린 다음 약 1주일 정도 숙성시켜 본 발명의 상황버섯 다당체가 함유된 고추장을 제조한다. Put the above formulation in a jar, sprinkled with salt and aged for about a week to prepare red pepper paste containing the situation mushroom polysaccharide of the present invention.
이하, 본 발명에 대하여 실시예와 실험예를 통하여 상세히 설명하나, 이들이 본 발명의 범위를 제한하는 것은 아니다.Hereinafter, the present invention will be described in detail through Examples and Experimental Examples, but these are not intended to limit the scope of the present invention.
<실시예 1> 상황버섯 다당체가 함유된 고추장의 제조 1Example 1 Preparation of Kochujang Containing Situation Mushroom Polysaccharide 1
상황버섯 종균(ATCC 26710)을 국제기탁기관인 미국 ATCC에서 분양받아 준비하였다.Situation mushroom spawn (ATCC 26710) was prepared and sold by ATCC, an international depositing institution.
준비한 종균을 한국등록특허공보 10-0204983 (담자균류의 액체종균 배양방법과 그 배양장치 및 그 액체종균)에 공개된 방법에 의해 대량 배양하여 상황버섯 균사체를 준비하였다.The prepared seedlings were cultured in a large amount by a method disclosed in Korean Patent Publication No. 10-0204983 (the liquid seed culture method of the fungus and its culture apparatus and the liquid seed material) to prepare a situation mushroom mycelium.
현미찹쌀을 시중에서 구입하여 세척한 다음 물기를 빼고 준비하였다.Brown rice glutinous rice was purchased commercially, washed, and then drained and prepared.
현미찹쌀 350 g을 멸균봉지에 넣고 밀봉한 다음, 멸균기에 넣고 고압살균하여 현미찹쌀을 준비한 다음, 준비한 상황버섯 균사체 35 g을 접종하였다.350 g of brown rice glutinous rice was put in a sterile bag and sealed, and then put into a sterilizer to prepare brown rice glutinous rice by autoclaving, and 35 g of the prepared mushroom mycelium was inoculated.
배양기에 접종된 현미찹쌀을 넣고, 30 ℃에서 현미찹쌀 표면에 상황버섯이 60 % 활착할 때까지 전배양하였다.The inoculated brown rice glutinous rice incubator, pre-cultivated until 30% of the situation mushrooms on the surface of brown rice glutinous rice at 30 ℃.
전배양된 현미찹쌀을 6 등분으로 분할한 다음, 상황버섯이 100 % 활착할때까지 배양하였다.The pre-cultivated brown rice glutinous rice was divided into 6 equal parts and then cultured until 100% of the mushrooms were sticking.
배양이 끝난 현미찹쌀을 건조기에 넣고 70 ℃에서 4 일동안 건조하여 상황미를 제조하였다.Cultured brown rice glutinous rice was put in a drier and dried for 4 days at 70 ℃ to prepare a situation rice.
상기의 상황미를 분쇄하여 상황미 분말을 준비였다. The situation rice was crushed to prepare a situation rice powder.
물 400 g에 엿기름 50 g을 혼합한 다음, 체에 걸러 찌꺼기는 버리고 액만 분리하여 엿기름물을 제조하였다.50 g of malt was mixed with 400 g of water, and the sieve was discarded by sieving, and only the liquid was separated to prepare malt.
상기의 엿기름물에 준비한 상황미 분말 100 g을 넣고 혼합한 다음, 약한불에서 눌지 않게 저으면서 40 분 동안 당화시켰다.100 g of the ready-to-eat powdered rice flour was added to the malt and mixed, and then saccharified for 40 minutes while stirring in a low heat.
상기의 혼합액에 메주가루 50 g, 고춧가루 300 g, 소금 100 g을 넣고 배합하였다.50 g of meju powder, 300 g of red pepper powder, and 100 g of salt were added to the mixed solution and blended.
상기의 배합물을 항아리에 넣고 소금을 살짝 뿌린 다음 1주일 동안 숙성시켜 본 발명의 상황버섯 다당체가 함유된 고추장을 제조하였다. The formulation was put in a jar, sprinkled with salt, and then aged for one week to prepare red pepper paste containing the situation mushroom polysaccharide of the present invention.
<실시예 2> 상황버섯 다당체가 함유된 고추장의 제조 2Example 2 Preparation of Kochujang Containing a Situation Mushroom Polysaccharide 2
실시예 1과 같은 방법으로 상황미 분말을 준비하였다. Conditioned rice powder was prepared in the same manner as in Example 1.
물 400 g에 엿기름 50 g을 혼합한 다음, 체에 걸러 찌꺼기는 버리고 액만 분리하여 엿기름물을 제조하였다.50 g of malt was mixed with 400 g of water, and the sieve was discarded by sieving, and only the liquid was separated to prepare malt.
상기의 엿기름물에 준비한 상황미 분말 200 g을 넣고 혼합한 다음, 약한불에서 눌지 않게 저으면서 40 분 동안 당화시켰다.200 g of the ready-to-eat rice flour in the malt was mixed and mixed, and then saccharified for 40 minutes while stirring in a low heat.
상기의 혼합액에 메주가루 50 g, 고춧가루 200 g, 소금 100 g을 넣고 배합하였다.50 g of meju powder, 200 g of red pepper powder, and 100 g of salt were added to the mixed solution and blended.
상기의 배합물을 항아리에 넣고 소금을 살짝 뿌린 다음 1주일 동안 숙성시켜 본 발명의 상황버섯 다당체가 함유된 고추장을 제조하였다. The formulation was put in a jar, sprinkled with salt, and then aged for one week to prepare red pepper paste containing the situation mushroom polysaccharide of the present invention.
<실시예 3> 상황버섯 다당체가 함유된 고추장의 제조 3Example 3 Preparation of Kochujang Containing a Situation Mushroom Polysaccharide 3
실시예 1과 같은 방법으로 상황미 분말을 준비하였다. Conditioned rice powder was prepared in the same manner as in Example 1.
물 400 g에 엿기름 50 g을 혼합한 다음, 체에 걸러 찌꺼기는 버리고 액만 분리하여 엿기름물을 제조하였다.50 g of malt was mixed with 400 g of water, and the sieve was discarded by sieving, and only the liquid was separated to prepare malt.
상기의 엿기름물에 준비한 상황미 분말 300 g을 넣고 혼합한 다음, 약한불에서 눌지 않게 저으면서 40 분 동안 당화시켰다.300 g of the ready-to-eat rice flour prepared in the malt was mixed and mixed, and then saccharified for 40 minutes while stirring in a low heat.
상기의 혼합액에 메주가루 50 g, 고춧가루 100 g, 소금 100 g을 넣고 배합하였다.50 g of meju powder, 100 g of red pepper powder, and 100 g of salt were added to the mixed solution and blended.
상기의 배합물을 항아리에 넣고 소금을 살짝 뿌린 다음 1주일 동안 숙성시켜 본 발명의 상황버섯 다당체가 함유된 고추장을 제조하였다. The formulation was put in a jar, sprinkled with salt, and then aged for one week to prepare red pepper paste containing the situation mushroom polysaccharide of the present invention.
<실험예 1> 열수추출법에 의한 다당류 함량 측정Experimental Example 1 Measurement of Polysaccharide Content by Hot Water Extraction Method
(1) 실험준비(1) Experiment preparation
실시예 1의 방법에 의하여 제조된 상황미 분말을 준비하였다.The rice flour powder prepared by the method of Example 1 was prepared.
실시예 1의 상황미 제조시 이용된 현미찹쌀을 분말로 준비하였다.Brown rice glutinous rice used in preparation of the situation rice of Example 1 was prepared as a powder.
자연산 상황버섯을 시중에서 구입하여 준비하였다.Natural situation mushrooms were purchased from the market and prepared.
(2) 실험방법(2) Experimental method
각각의 시료를 25 g 씩 준비하였다.25 g of each sample was prepared.
준비한 시료를 각각 100 ℃에서 4 시간 동안 열수 추출을 한 다음, 8,000 rpm에서 원심분리한 후 상층액만 얻었다.Each of the prepared samples was subjected to hot water extraction at 100 ° C. for 4 hours, and then centrifuged at 8,000 rpm to obtain only supernatant.
이 상층액을 여과지를 이용하여 여과한 다음, 농축기를 이용하여 농축시켰다.This supernatant was filtered using filter paper and then concentrated using a concentrator.
농축된 원액과 알콜을 1 : 3의 비율로 섞은 다음, 4 ℃에서 3 일간 보관하였다.The concentrated stock solution and alcohol were mixed at a ratio of 1: 3, and then stored at 4 ° C for 3 days.
이 중 침전된 부분만을 얻어 다당류를 얻어 그 무게를 측정하였다.Of these, only the precipitated portion was obtained to obtain a polysaccharide and its weight was measured.
(3) 실험결과(3) Experiment result
다당류의 측정결과, 본 발명의 상황미는 다당류가 14.025 g, 현미찹쌀은 11.63 g, 자연산 상황버섯은 0.04 g으로 측정되었다.As a result of the measurement of the polysaccharides, the contextual rice of the present invention was determined to be 14.025 g of polysaccharides, 11.63 g of brown rice glutinous rice, and 0.04 g of natural situation mushrooms.
따라서, 본 발명의 상황미중 현미찹쌀의 다당류 함량을 빼면, 본 발명의 상황미에 함유되어 있는 상황버섯 다당류는 2.395 g으로써, 자연산 상황버섯의 다당류보다 약 60 배 가량 많은 양의 다당류가 함유되어 있음을 알 수 있었다.Therefore, if the polysaccharide content of brown rice glutinous rice of the present invention of the present invention is subtracted, the situation mushroom polysaccharide contained in the situation rice of the present invention is 2.395 g, which contains about 60 times more polysaccharides than the natural sugars of the situational mushroom. And it was found.
<실험예 2> 관능실험Experimental Example 2 Sensory Experiment
본 발명의 실시예 1, 2, 3의 상황버섯 다당체가 함유된 고추장을 준비하였다.Kochujang containing the situation mushroom polysaccharides of Examples 1, 2 and 3 of the present invention was prepared.
종래의 일반 고추장을 준비하였다.A conventional general gochujang was prepared.
관능검사는 색, 향, 맛, 기호도로 구분하여 9점 평정법을 사용하여 평가하였다.Sensory tests were evaluated by using 9-point rating method by classifying color, aroma, taste, and preference.
연령과 성별을 고려하여 10 ~ 50 대 성인 남녀를 각각 연령대 별로 10 명씩 총 50 명을 선발하였다.In consideration of age and gender, a total of 50 men and women aged 10 to 50 were selected for each age group.
관능검사 결과를 표 1에 나타내었다.Sensory test results are shown in Table 1.
<표 1> 관능검사 결과<Table 1> Sensory Test Results
* 관능검사 수치(9 : 아주 좋음, 0 : 아주 나쁨)* Sensory test value (9: Very good, 0: Very bad)
상기의 표 1의 결과로 볼때, 종래의 일반 고추장보다, 본 발명의 상황버섯 다당체가 함유된 고추장의 색, 맛, 향이 증진되어 기호도가 좋게 나타난 것을 알 수 있었다.As a result of Table 1, it can be seen that the color, taste, and aroma of the kochujang containing the situation mushroom polysaccharide of the present invention is improved, and the preference is higher than that of the conventional kochujang.
또한, 본 발명의 실시예 1, 2, 3의 맛과 향과 기호도는 큰 차이가 없었고, 실시예 1 보다 실시예 2와 3의 고추장의 색이 연해 실시예 1 보다 실시예 2와 실시예 3의 색에 해당하는 수치가 떨어지는 것을 알 수 있었다.In addition, the taste, aroma and preference of Examples 1, 2, and 3 of the present invention were not significantly different, and the colors of Kochujang of Examples 2 and 3 were lighter than those of Example 1, and Examples 2 and 3 were It was found that the number corresponding to the color falls.
본 발명에 의하여, 자연산 상황버섯으로 기대할 수 없었던 저렴한 가격에 다량의 다당체가 함유된 고추장이 제공되며, 맛과 영양도 또한 뛰어난 고추장과 그 제조방법이 제공된다.According to the present invention, there is provided a kochujang containing a large amount of polysaccharides at a low price that could not be expected as a natural situation mushroom, and also provides a kochujang excellent in taste and nutrition and its manufacturing method.
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KR102263782B1 (en) * | 2020-11-30 | 2021-06-15 | 농업회사법인주식회사초정 | Spicy fermentation sauce and method of manufacturing the same |
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KR102263782B1 (en) * | 2020-11-30 | 2021-06-15 | 농업회사법인주식회사초정 | Spicy fermentation sauce and method of manufacturing the same |
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