KR100693458B1 - Ssamjang Mixed with Herbes and Its Manufacturing Method - Google Patents
Ssamjang Mixed with Herbes and Its Manufacturing Method Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
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Abstract
본 발명은 허브쌈장 및 그의 제조방법에 관한 것으로, 보다 상세하게는 고추장 반제품에 숙성시킨 된장을 넣고 양념을 혼합하여 살균전 또는 살균후에 허브를 첨가하여 제품의 저장성을 향상시키고 향미를 개선시킨 허브첨가 쌈장 및 그의 제조방법에 관한 것이다. The present invention relates to a herb ssamjang and a method for manufacturing the same, and more specifically, to add a herb added to a semi-finished gochujang semi-finished product and seasoning by adding herbs before or after sterilization to improve the shelf life of the product and improve the flavor It relates to a ssamjang and its manufacturing method.
본 발명에 사용하는 허브는 교취작용, 부향성 및 항산화성, 항균성을 갖는 세이지, 타임, 로즈마리, 바질, 코리앤더, 월계수, 클로브 등으로 허브분의 종류에 따라 허브 분말, 오레오레진(Oleoresine), 정유(Essential oil)의 형태로 0.1~1중량부를 함유한다. Herbs used in the present invention, such as sage, thyme, rosemary, basil, coriander, laurel, clove, etc. having an aortic action, fragrance and antioxidant properties, antibacterial properties, herbal powders, oreoresins, essential oils It contains 0.1 to 1 part by weight in the form of (essential oil).
종래의 쌈장은 고추장, 된장을 주원료로 하여 부재료로 마늘, 파 등을 첨가하므로 저장중 갈변 및 이취의 문제를 야기하게 되는 데, 쌈장에 허브를 첨가함으로써 부향효과로 인한 이취를 없애고 저장성을 향상시켜 쌈장의 제품성 및 기호성을 증대시키는 데 있다. 또한 본 발명은 여러종류의 기능성 허브를 첨가하여 쌈장의 저장성 및 향미를 개선하고 제조방법을 표준화시키는 데 있다. Conventional ssamjang adds garlic and green onion as raw materials, using red pepper paste and doenjang as main ingredients, which causes browning and odor problems during storage. By adding herbs to ssamjang, eliminating odor due to aroma effect and improving shelf life The purpose of the present invention is to increase the productability and palatability of ssamjang. In addition, the present invention is to improve the shelf life and flavor of the ssamjang by adding a variety of functional herbs and to standardize the manufacturing method.
Description
도 1은 본 발명의 저장일수에 따른 쌈장의 총균수 변화를 나타낸 것이다.Figure 1 shows the total bacterial count of the ssamjang according to the storage days of the present invention.
도 2는 병원성 미생물에 대한 허브의 항균효과를 나타낸 것이다.Figure 2 shows the antimicrobial effect of herbs against pathogenic microorganisms.
본 발명은 허브쌈장 및 그의 제조방법에 관한 것으로, 보다 상세하게는 고추장 반제품에 숙성시킨 된장을 넣고 양념을 혼합하여 살균전 또는 살균후에 허브를 첨가하여 제품의 저장성을 향상시키고 향미를 개선시킨 허브첨가 쌈장 및 그의 제조방법에 관한 것이다. 또한 본 발명은 여러종류의 기능성 허브를 첨가하여 쌈장의 저장성 및 향미를 개선하고 쌈장의 제조방법을 표준화시키는 데 있다.The present invention relates to a herb ssamjang and a method for manufacturing the same, and more specifically, to add a herb added to a semi-finished gochujang semi-finished product and seasoning by adding herbs before or after sterilization to improve the shelf life of the product and improve the flavor It relates to a ssamjang and its manufacturing method. In addition, the present invention is to improve the shelf life and flavor of ssamjang by adding a variety of functional herbs and to standardize the manufacturing method of ssamjang.
허브(Herbe)란 라틴어의 푸른 풀을 의미하는 Herba에서 유래하였으며 잎, 줄기와 뿌리 등이 식용, 약용에 쓰이거나 향기나 향미가 이용되는 식물의 총체라고 할 수 있다. Herb is derived from Herba, which is a Latin green grass, and it can be said that the leaves, stems, and roots are used for food, medicinal purposes, or as a total of plants using fragrance or flavor.
허브 향신료는 요리의 맛과 향을 더하여 풍부한 풍미를 내는데 유용하며 특히 생선, 육류 등의 요리에 다양하게 이용되는데, 소화에 도움을 줄 뿐만 아니라 허브의 유용성분으로 인하여 항산화 및 보존효과가 있어 이를 이용한 식품개발에 대한 관심이 커지고 있다. Herb spice is useful for adding rich flavors by adding flavor and aroma of cooking. Especially, it is used in various dishes such as fish and meat. It not only helps digestion but also has an antioxidant and preservative effect due to useful ingredients of herbs. There is a growing interest in food development.
허브는 세계적으로 널리 이용되고 있으며 최근들어 국내에서도 그 효용성이 널리 알려지면서 이를 이용한 식품, 화장품 등의 허브 관련 상품이 널리 확산되고 있다. 따라서 허브를 이용한 장류제품의 개발은 아직까지 우리나라의 장류제품에 익숙치 않은 외국인 및 발효취 등으로 장류제품을 멀리 하는 이에게 좀더 친숙하게 장류를 소개하는 계기가 되리라 생각한다.Herbs are widely used all over the world, and recently, as their utility is widely known in Korea, herbal-related products such as food and cosmetics are widely used. Therefore, the development of tofu products using herbs is thought to be an opportunity to introduce more familiar to those who are far from the tofu products by foreigners and fermented odor which are not yet familiar with Korea's tofu products.
쌈장의 주원료는 된장으로서 여기에 고추장 등을 혼합하여 제조하게 되며 사용목적 및 기호에 따라 마늘, 깨, 소금 등의 부원료를 첨가하여 고기와 곁들여 먹거나 쌈에 이용되고 있다. 이러한 쌈장은 한국인의 기호식으로서 널리 애용되고 있으나, 갈변등의 이유로 저장성이 길지 못하며 장류 특유의 발효취로 인하여 한국의 전통장류에 익숙치 않은 신세대 및 외국인들에게 애용되지 못하고 있다. The main raw material of ssamjang is doenjang, which is made by mixing red pepper paste, etc., and according to the purpose and preference, it is added with garlic, sesame seeds, salt, etc. This ssamjang is widely used as a favorite food of Koreans, but it is not long for storage due to browning, and it is not used by new generations and foreigners who are not familiar with Korean traditional jang due to the fermentation odor.
본 발명과 관련된 종래의 전통쌈장을 개선하기 위한 기술로는 꽁치과, 청어과의 생선(한국특허등록 344945), 우렁(한국특허등록 345982), 견과 및 종실류 (한국특허등록 376596), 양파 및 마늘을 이용한 분말 쌈장의 제조방법 (한국특허공개 10-2004-0018060), 약이 되는 물질을 함유한 쌈장의 제조방법 (한국특허공개 10-2004-0037712)등이 있으나, 본 발명과는 기술적 구성이 다르며 또한 허브를 이용한 장류제품에 관한 특허로는 허브류를 이용한 전통 조미식품 및 그 제조방법(한국특 허등록 333910) 이 있으나 대상이 된장과 간장으로서 본 발명의 혼합장인 쌈장과는 상이한 기호성 개선에 목적을 두고 있으므로 본 발명과는 목적 및 기술적 구성이 다르다.Techniques for improving the traditional traditional ssamjang related to the present invention include saury, herring fish (Korean patent registration 344945), Woorun (Korean patent registration 345982), nuts and seeds (Korean patent registration 376596), onions and garlic There is a manufacturing method of the powdered ssamjang (Korean Patent Publication No. 10-2004-0018060), a manufacturing method of the ssamjang containing a drug substance (Korean Patent Publication No. 10-2004-0037712), but the technical configuration is different from the present invention In addition, there is a patent on a jang product using herbs, but there is a traditional seasoning food using a herb and a method of manufacturing the same (Korean Patent Registration 333910). Therefore, the object and the technical configuration are different from the present invention.
본 발명자는 종래 쌈장의 문제점인 장기저장시의 갈변 및 맛 성분 변화를 방지 하고자 허브를 첨가하여 저장성 및 기호성을 개선하고 자 하며, 허브의 종류 및 첨가량을 조절하여 표준화된 허브쌈장의 제조방법을 제공하는데 있다.
The present invention is to improve the shelf life and palatability by adding herbs in order to prevent browning and taste component changes during long-term storage, which is a problem of conventional ssamjang, and to provide a method for producing a standard herb jangjang by adjusting the type and amount of herbs. have.
본 발명은, 통상적인 쌈장의 제조과정중에 허브의 종류 및 첨가량에 따른 최적의 배합비를 설정하여 적절한 향미의 조성 및 저장성 개선에 관한 내용을 포함한다. 쌈장은 제품마다 원재료와 부재료위 구성비가 다소의 차이는 있지만 통상적으로는 된장을 주원료로 하여 고추장을 섞어 제조하게 된다. 여기에 기호에 따라 마늘, 생각등의 부재료를 첨가하여 육류나 생선과 같은 고기나 쌈밥에 이용된다. 본 발명은 종래의 쌈장에 적당량의 허브를 첨가하여 저장성과 향미의 최적의 배합비를 확립하는데 특징이 있다.The present invention includes the contents of improving the composition and shelf life of the appropriate flavor by setting the optimum blending ratio according to the type and amount of herbs during the manufacturing process of the conventional ssamjang. Ssamjang has a slightly different composition ratio between raw materials and subsidiary materials, but it is usually manufactured by mixing red pepper paste with miso as the main raw material. According to your preference, it is used for meat and ssambap such as meat and fish by adding subsidiary materials such as garlic and sake. The present invention is characterized by adding an appropriate amount of herbs to the conventional ssamjang to establish the optimum mixing ratio of shelf life and flavor.
쌈장의 주원료인 된장 및 고추장은 곡류 및 두류의 발효에 의해 제조되는데 곡류는 밀, 밀기울, 밀쌀, 쌀, 보리, 수수, 옥수수, 귀리, 메밀, 기장 또는 이들의 가공품으로서, 이들 중 적어도 하나 이상의 원료가 혼합될 수 있다. 두류는 대두, 콩가루, 탈지대두 강낭콩, 녹두 또는 이들의 가공품으로서 이들 중 적어도 하나 이상의 원료가 혼합될 수 있다. 또한 상기 곡류 또는 두류는 단독으로 사용되는 것이 일반적이지만 곡류와 두류를 혼합한 것으로 2종 이상의 원료를 포함할 수도 있다. Doenjang and red pepper paste, the main raw materials of ssamjang, are produced by fermentation of cereals and legumes, which are wheat, bran, wheat, rice, barley, sorghum, corn, oats, buckwheat, millet, or processed products thereof, and at least one of them. Can be mixed. Soybean is a soybean, soy flour, skim soybean kidney beans, mung beans or processed products thereof may be mixed with at least one raw material. In addition, the grains or beans are generally used alone, but may include two or more kinds of raw materials by mixing grains and beans.
허브는 동서양을 막론하고 오래전부터 식용, 약용 등으로 이용되어 왔으며 식물의 씨, 과실, 잎 등에 함유되어 있는 여러가지의 방향성분으로 음식의 맛과 발효식품의 숙성을 조절하고 냄새제거, 착색 등으로 식품의 기호성 및 식욕을 증진시키며 음식의 성분과 복합미를 형성하여 특유한 풍미를 유도할 수 있다. 뿐만 아니라 항균력, 항산화, 소화촉진, 혈압 및 혈전증 예방, 항암작용등 다양한 생리적 기능이 널리 알려져 있다. 허브는 그 가공 방법에 따라 여러가지 형태로 이용되는데 건조시켜 분말화하여 사용하기도 하며 오레오레진(Oleoresine)의 경우 유기용제를 이용하여 유효성분만을 추출하여 유화시켜 사용한다. Herbs have been used for food, medicine, etc. for a long time, regardless of the East or West. They are various fragrances contained in seeds, fruits, and leaves of plants. They regulate the taste of food and the ripening of fermented foods. It enhances palatability and appetite, and can form a unique flavor with the composition of food ingredients. In addition, various physiological functions such as antimicrobial activity, antioxidant, promote digestion, prevent blood pressure and thrombosis, and anticancer activity are widely known. Herbs are used in various forms depending on the processing method, which may be dried and powdered. In the case of Oreoresine, only the active ingredient is extracted and emulsified using an organic solvent.
농축허브는 향신야채를 착즙 혹은 열수추출하여 농축하는데 물에 가용성이므로 사용하기 편리하고 수송, 보존이 용이하다. 농축중에 향기성분이 증발되므로 정유를 첨가하기도 하고, 유화향신료를 가감하여 품질을 일정하게 조절하기도 한다.Concentrated herbs are concentrated in juice or hot water extraction of flavored vegetables, so they are easy to use, easy to transport and preserve. During the concentration, the fragrance ingredients are evaporated, so essential oils are added, and the quality is adjusted regularly by adding and subtracting emulsifying spices.
본 발명에서는 상기의 3가지 처리 방법에 따른 허브류를 쌈장의 맛과 향에 잘 어울러져 기호성과 기능성을 증진시킬 수 있는 허브류를 선별하고 쌈장의 제조과정에 허브의 종류에 따라 함량이 0.1~1중량부가 되도록 첨가하여 쌈장의 저장성 증대를 꾀하고자 하였다. 허브의 첨가는 1종의 첨가에 국한된 것이 아니라 2종 혹은 그이상의 종을 혼합하여 사용할수 있다.In the present invention, the herbs according to the above three treatment methods are well matched with the taste and aroma of the ssamjang, select herbs that can enhance palatability and functionality and the content of 0.1 ~ 1 parts by weight depending on the type of herbs in the manufacturing process of the ssamjang It was added to try to increase the shelf life of the ssamjang. The addition of herbs is not limited to one type of addition but may be used by mixing two or more types.
본 발명은 원부재료 제조단계, 혼합 살균단계, 허브류 첨가단계로 구성되며 다음과 같다. The present invention comprises a raw material manufacturing step, mixed sterilization step, herbs addition step is as follows.
<원부재료 제조단계>Raw material manufacturing stage
원재료의 고추장은 반제품으로써 35~40중량부의 소맥분을 증자한 후 제국실로 이송시켜 종국을 첨가하고 35~40시간 제곡 후 증자된 13~15중량부의 정소맥과 30~40중량부의 정제수를 혼합하여 1~3개월 숙성시켜 사용하였다. Gochujang of the raw material is a semi-finished product, after adding 35-40 parts by weight of wheat flour, transferred to the imperial chamber, and added to the end, and after mixing 35-40 hours, the mixed 13-15 parts by weight of vein and 30-40 parts by weight of purified water 1 It was aged for 3 months.
된장은 숙성시킨 5~10중량부의 소맥분, 5~10중량부의 밀쌀, 60~70중량부의 대두에 5~15중량부의 정제수, 5~15중량부의 소금을 숙성시켜 이를 고추장 반제품과 혼합한다. 부재료는 10~15중량부의 고추가루, 20~30중량부의 물엿, 1~3중량부의 참깨, 일정한 크기로 정선된 1~3중량부의 파 등을 준비한다.Doenjang is matured by mixing 5-10 parts by weight of wheat flour, 5-10 parts by weight of wheat, 60-70 parts by weight of soybean, 5-15 parts by weight of purified water, and 5-15 parts by weight of salt. Subsidiary materials are prepared from 10 to 15 parts by weight of red pepper powder, 20 to 30 parts by weight of starch syrup, 1 to 3 parts by weight of sesame seeds, and 1 to 3 parts by weight of onions selected to a certain size.
<혼합 및 살균단계><Mixing and sterilization stage>
고추장반제품과 된장을 혼합한 원재료에 고춧가루, 물엿, 참깨, 파 등의 부재료를 혼합하여 품온 60∼70℃, 보다 바람직하게는 65℃에서 20~50분간 살균한다. Ingredients such as red pepper paste, starch syrup, sesame seeds, green onions, etc. are mixed with raw materials mixed with red pepper paste and miso paste and sterilized at a temperature of 60 to 70 ° C, more preferably 65 ° C for 20 to 50 minutes.
<허브류의 첨가단계><Addition of Herbs>
원재료 및 부재료를 혼합하여 살균하기 전 또는 후에 0.1~1중량부의 건조분말 형태의 허브류(바질, 로즈마리, 타임, 코리앤더, 세이지, 월계수, 클로브)를 첨가한다.Before or after mixing and sterilizing the raw materials and subsidiary materials, add 0.1 to 1 parts by weight of herbs in the form of dry powder (basil, rosemary, thyme, coriander, sage, laurel, clove).
이하 본 발명의 내용을 실시예에 의해 보다 상세하게 설명하기로 한다. 다만 이들 실시예는 본 발명의 내용을 이해하기 위해 제시되는 것일 뿐 본 발명의 권리범위가 이들 실시예에 한정되어지는 것으로 해석되어져서는 아니 된다.Hereinafter, the content of the present invention will be described in more detail with reference to Examples. However, these examples are only presented to understand the content of the present invention, and the scope of the present invention should not be construed as being limited to these embodiments.
<실시예 1><Example 1>
고추장 반제품은 소맥분 35중량부를 증자한 후 제국실로 이송시켜 종국을 첨가하고 35시간 제곡 후 증자된 정소맥 15중량부와 정제수 50중량부를 혼합하여 1개월 숙성시켜 사용하였다. 된장은 숙성시킨 소맥분 10중량부, 밀쌀 10중량부, 대두 60중량부에 정제수 5중량부, 소금 15중량부를 첨가하고 숙성시켜 이를 고추장 반제품과 혼합하였다. Gochujang semi-finished product was added to 35 parts by weight of wheat flour and transferred to the empire room, and then added to the end, and after ripening for 35 hours, 15 parts by weight of increased vein and 50 parts by weight of purified water were mixed and aged for one month. Doenjang was added 10 parts by weight of aged wheat flour, 10 parts by weight of wheat, 60 parts by weight of soybeans, 5 parts by weight of purified water and 15 parts by weight of salt, and then aged and mixed with the semi-red pepper paste.
여기에 고추가루 10중량부, 물엿 20중량부, 참깨 1중량부, 파 1중량부를 첨가하여 품온 65℃에서 20분간 살균과정을 거쳐 쌈장을 제조하였다. 제조후 저장일에 따른 관능검사결과와 색도, 총균수의 측정결과를 표 1, 2, 3에 나타내었다.10 parts by weight of red pepper powder, 20 parts by weight of starch syrup, 1 part by weight of sesame seeds, and 1 part by weight of green onion were added to prepare a ssamjang after sterilization at a temperature of 65 ° C. for 20 minutes. Table 1, 2 and 3 show the results of sensory test, chromaticity and total bacterial count according to storage date after manufacture.
<실시예 2><Example 2>
고추장은 정소맥 13중량부와 정제수 40중량부를 혼합하여 2개월 숙성시킨 것을 제외하고는 실시예 1과 동일하게 하였고, 된장은 소맥분과 밀쌀 각각 5중량부, 대두 70중량부에 정제수 10중량부, 소금 10중량부를 숙성시켜 이를 고추장 반제품과 혼합하였으며 여기에 고추가루 15중량부, 물엿 20중량부, 참깨 2중량부, 파 2중량부첨가하여 품온 65℃에서 50분간 살균과정을 거쳐 쌈장을 제조하였다. Kochujang was prepared in the same manner as in Example 1 except that 13 parts by weight of vein and 40 parts by weight of purified water were aged for 2 months. Miso is 5 parts by weight of wheat flour and wheat rice, 10 parts by weight of purified water, 70 parts by weight of soybean, 10 parts by weight of salt was aged and mixed with the semi-finished kochujang. 15 parts by weight of red pepper powder, 20 parts by weight of starch syrup, 2 parts by weight of sesame seeds, and 2 parts by weight of green onion were added, and the paste was prepared after sterilization for 50 minutes at 65 ° C. .
허브류는 살균전, 후 분말건조 바질 0.1~1중량부가 되게 첨가하였다. 허브의 첨가는 상기의 살균과정이 끝나고 첨가하는 것이 고유의 향을 유지하는데 바람직하였으나 바질의 경우는 살균후 까지도 그 고유의 향이 유지되었다. 제조후 저장일에 따른 관능검사결과와 색도, 총균수의 측정결과를 표 1, 2, 3에 나타내었다.Herbs were added to 0.1 ~ 1 parts by weight of powder dried basil before and after sterilization. The addition of herbs is preferred to maintain the inherent aroma after addition of the above sterilization process, but basil retained its inherent aroma even after sterilization. Table 1, 2 and 3 show the results of sensory test, chromaticity and total bacterial count according to storage date after manufacture.
<실시예 3><Example 3>
원재료의 고추장은 실시예 1과 동일하고, 된장은 실시예 2와 동일하고, 부재료의 양념은 물엿 30중량부, 참깨 3중량부, 파 3중량부를 첨가하여 실시예 1과 동일하게 쌈장을 제조하여 살균전,후 분말건조 로즈마리 0.1~1중량부가 되게 첨가하여 사용하였다. 허브의 첨가는 상기의 살균과정이 끝나고 첨가하는 것이 고유의 향을 유지하는 데 바람직하였다. 제조후 저장일에 따른 관능검사결과와 색도, 총균수의 측정결과를 표 1, 2, 3에 나타내었다.Kochujang of the raw materials is the same as in Example 1, miso is the same as in Example 2, and the seasoning of the subsidiary ingredients was added to 30 parts by weight of starch syrup, 3 parts by weight of sesame seeds, and 3 parts by weight of green onion to prepare the same paste as in Example 1. Before and after sterilization powder dry rosemary was used to add 0.1 to 1 parts by weight. The addition of herbs was preferred to maintain the inherent aroma after the sterilization process was completed. Table 1, 2 and 3 show the results of sensory test, chromaticity and total bacterial count according to storage date after manufacture.
<실시예 4><Example 4>
쌈장은 실시예 1과 동일하게 제조하여 살균전,후 분말건조 타임 0.1~1중량부가 되게 첨가하여 사용하였다. 허브의 첨가는 상기의 살균과정이 끝나고 첨가하는 것이 고유의 향을 유지하는데 바람직하였으나 실시예4의 타임의 경우 살균후에도 그 고유의 향이유지되었다. 제조후 저장일에 따른 관능검사결과와 색도, 총균수의 측정결과를 표 1, 2, 3에 나타내었다.Ssamjang was prepared in the same manner as in Example 1 and used to add 0.1 to 1 parts by weight of powder drying time before and after sterilization. The addition of herbs is preferred to maintain the inherent aroma after addition of the above sterilization process, but the inherent aroma was maintained even after sterilization in the case of Example 4. Table 1, 2 and 3 show the results of sensory test, chromaticity and total bacterial count according to storage date after manufacture.
<실시예 5><Example 5>
쌈장은 실시예 1과 동일하게 제조하였으며 살균전, 후 분말건조 코리앤더 0.1~1중량부가 되게 첨가하여 사용하였다. 허브의 첨가는 상기의 살균과정이 끝나고 첨가하는 것이 고유의 향을 유지하는데 바람직하였으나 실시예 5의 코리앤더의 경우 살균후에도 그 고유의 향이 유지되었다. 제조후 저장일에 따른 관능검사결과와 색도, 총균수의 측정결과를 표 1, 2, 3에 나타내었다.Ssamjang was prepared in the same manner as in Example 1 and used to add 0.1 to 1 parts by weight of powder dried coriander before and after sterilization. The addition of herbs is preferred to maintain the inherent aroma after addition of the above sterilization process, but the inherent aroma of the coriander of Example 5 was maintained even after sterilization. Table 1, 2 and 3 show the results of sensory test, chromaticity and total bacterial count according to storage date after manufacture.
<실시예 6> <Example 6>
쌈장은 실시예 1과 동일하게 제조하였으며 살균전, 후 분말건조 세이지 0.1~1중량부가 되게 첨가하여 사용하였다. 허브의 첨가는 상기의 살균과정이 끝나고 첨가하는 것이 고유의 향을 유지하는데 바람직하였다. 제조후 저장일에 따른 관능검사결과와 색도, 총균수의 측정결과를 표 1, 2, 3에 나타내었다.Ssamjang was prepared in the same manner as in Example 1 and used to add 0.1 to 1 parts by weight of powder dry sage before and after sterilization. The addition of herbs was preferred to maintain the inherent aroma after addition of the sterilization process. Table 1, 2 and 3 show the results of sensory test, chromaticity and total bacterial count according to storage date after manufacture.
<실시예 7><Example 7>
쌈장은 실시예 1과 동일하게 제조하였으며 살균전.후 분말건조 월계수 0.1~1중량부가 되게 첨가하여 사용하였다. 허브의 첨가는 상기의 살균과정이 끝나고 첨가하는 것이 고유의 향을 유지하는데 바람직하였다. 제조후 저장일에 따른 관능검사결과와 색도, 총균수의 측정결과를 표 1, 2, 3에 나타내었다.Ssamjang was prepared in the same manner as in Example 1 and used to add 0.1 to 1 parts by weight of powder dry laurel before and after sterilization. The addition of herbs was preferred to maintain the inherent aroma after addition of the sterilization process. Table 1, 2 and 3 show the results of sensory test, chromaticity and total bacterial count according to storage date after manufacture.
<실시예 8><Example 8>
쌈장은 실시예 1과 동일하게 제조하였으며 살균전.후 분말건조 클로브 0.1~1중량부가 되게 첨가하여 사용하였다. 허브의 첨가는 상기의 살균과정이 끝나고 첨가하는 것이 고유의 향을 유지하는데 바람직하였다. 제조후 저장일에 따른 관능검사결과와 색도, 총균수의 측정결과를 표 1, 2, 3에 나타내었다.Ssamjang was prepared in the same manner as in Example 1 and used to add 0.1 to 1 parts by weight of powder dried clove before and after sterilization. The addition of herbs was preferred to maintain the inherent aroma after addition of the sterilization process. Table 1, 2 and 3 show the results of sensory test, chromaticity and total bacterial count according to storage date after manufacture.
<표 1>저장일수에 따른 쌈장의 전반적인 맛 선호도(5점 척도법) <Table 1> Overall taste preference of Ssamjang according to storage days (5-point scale method)
상기의 관능검사 결과는 30~40대의 주부관능요원 30인을 대상으로 5점척도법에 의해 전반적인 맛 선호도를 조사한 결과이며 저장일수에 따라 측정한 결과이다. 실시예 7을 제외하고는 종래의 쌈장인 실시예1과 비교하여 우수한 관능결과를 나타내었다. 특히 실시예 4와 5의경우 관능검사결과가 매우 우수하였다. 실시예 7의 경우 종래의 쌈장과 비교하여 관능결과가 좋지 않아 허브 첨가시 종류를 잘 구분 하여야 할 것이라 판단된다. 또한 실시예 1의 경우 저장 기간에 따라 관능검사 결과가 나빠지는 경향이 있으나 허브첨가 쌈장의 경우에는 관능검사치가 크게 변하지 않았다. 이는 허브의 부향성분으로 인한 이미 이취의 감소로 기인된 것으로 판단된다. 기타 의견결과 허브첨가 쌈장의 경우 "대체로 신선한 느낌이든다" "고기와 잘 어울릴 것 같다"는 의견이 많았다.The sensory test result is a result of examining the overall taste preference by 30 points 40 housewives sensory personnel by the five-point scale method and measured according to the storage days. Except for Example 7, it showed excellent sensory results compared to Example 1, which is a conventional ssamjang. Especially in the case of Examples 4 and 5, the sensory test result was very good. In the case of Example 7, it is determined that the type of herbs should be well distinguished when sensory results are not good as compared with conventional ssamjang. In addition, in the case of Example 1, the sensory test result tends to worsen according to the storage period, but in the case of herb added ssamjang, the sensory test value did not change significantly. This may be due to the reduction of off-flavor due to the fragrance of herbs. Other opinions indicate that the herb-added ssamjang has a feeling of being "fresh" and "should go well with the meat".
<표 2>저장일수에 따른 쌈장의 총균수 변화<Table 2> Changes in Total Germ Number of Ssamjang According to Storage Days
저장기간에 따른 총균수 측정결과 실시예3과 실시예4에서 가장 낮은 총균수를 나타냈다. 이는 실시예3의 로즈마리와 실시예4의 타임으로부터 기인하는 향균력에 의한 것으로 판단되며 실시예6의 경우를 제외하고는 대조구인 실시예1과 비교하여 전반적으로 낮은 총균수를 나타내었다. 허브의 첨가량에 따른 총균수 측정결과 실시예에 따라 결과가 서로 상이하나 0.5중량부 이상의 허브함량에서 항균 효과가 두드러지게 나타났다.As a result of measuring the total bacterial count according to the storage period, the lowest total bacterial count was shown in Examples 3 and 4. This was judged to be due to the antimicrobial power resulting from the rosemary of Example 3 and the time of Example 4, except for the case of Example 6 showed an overall low total bacteria compared to Example 1, the control. According to the result of measuring the total bacterial count according to the amount of the addition of herbs, the results were different from each other, but the antibacterial effect was remarkable in the herbal content of 0.5 parts by weight or more.
이로 미루어 볼 때 허브첨가 쌈장이 종래의 쌈장과 비교하여 허브 자체의 항균력으로 인한 저장기간 연장 등의 효과가 있으리라 판단된다. 도 1에 실시예에 따른 1중량부 허브 첨가시 총균수의 변화를 그래프로서 나타내었다. 상기의 결과를 바탕으로 항균력이 높았던 타임과 로즈마리에 대한 병원성 미생물실험을 실시하였으며 그 결과를 도 2에 나타내었다. 병원성 생물에 대한 타임과 로즈마리의 실험결과 Bacillus cereus, E. coli, Staphylococcus Aureus등의 병원성미생물에 그 효과가 인정되었다.In view of this, compared with conventional ssamjang, herb added ssamjang is expected to have an effect such as extended shelf life due to the antibacterial activity of the herbs themselves. Figure 1 shows the change in the total number of bacteria when added 1 part by weight of the herb according to the embodiment. Based on the above results, a pathogenic microbial experiment was conducted on thyme and rosemary, which had high antibacterial activity, and the results are shown in FIG. 2. The results of thyme and rosemary experiments on pathogenic organisms have confirmed the effects on pathogenic microorganisms such as B acillus cereus, E. coli, and Staphylococcus Aureus .
<표 3> 저장일수에 따른 쌈장의 색도 변화 (Delta E value )<Table 3> Color Change of Ssamjang According to Storage Days (Delta E value)
저장일수에 따른 색차의 변화를 Delta E value로서 상기의 표3에 나타내었다. Delta E value는 초기 색차값과 저장일수에 따른 색차의 변화치를 수치화 한것 으로 제품의 변색정도를 나타내기에 타당하다 판단되어 Delta E value로서 색차의 변화값을 제시하였다.The color difference according to the storage days is shown in Table 3 above as a Delta E value. The Delta E value is a numerical value of the color difference according to the initial color difference and storage days. The Delta E value is considered to be appropriate to indicate the degree of discoloration of the product.
실시예 3, 실시예 4, 실시예 5의 경우 1중량부의 허브함량에서 공히 색차의 변화가 적음이 관찰되었으며, 실시예 3의 경우 0.5중량부의 허브함량에서도 실시예 1과 비교하여 그 효과가 인정되었다. 상기의 결과 항균력이 높았던 실시예 3과 실시예 4의 경우가 색차의 변화 역시 낮게 나타났으며 실시예 5의 경우 항균력은 그리 크지 않았으나 색차의 변화는 가장적었다. 이는 실시예 5의 코리엔더에 의한 항산화력에 기인된다 생각되며 이를 적용한 상업적 적용이 기대된다. In Example 3, Example 4, and Example 5, the change in color difference was small in the hub content of 1 part by weight, and in Example 3, the effect was recognized as compared to Example 1 even in the hub content of 0.5 part by weight. It became. As a result, in the case of Example 3 and Example 4, where the antibacterial activity was high, the change in color difference was also low. This is thought to be due to the antioxidant power of the coriander of Example 5, and commercial applications applying the same are expected.
본 발명은 종래의 쌈장에서 주로 발생하는 저장중 갈변 및 이취의 문제를 해결하기 위하여 쌈장에 허브를 첨가함으로써 부향효과로 인한 이취를 없애고 저장성을 향상시켜 쌈장의 제품성 및 기호성을 증대시키는 데 있다. 또한 다수의 기능성 허브를 첨가하여 쌈장의 저장성 및 향미를 개선하고 제조방법을 표준화시키는 데 있다. The present invention is to increase the productability and palatability of the ssamjang by removing the odor due to the side effect and improve the storage properties by adding herbs to the ssamjang in order to solve the problem of browning and odor during storage that occurs mainly in the conventional ssamjang. In addition, the addition of a number of functional herbs to improve the shelf life and flavor of the ssamjang and to standardize the manufacturing method.
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| KR101204524B1 (en) | 2010-04-26 | 2012-11-23 | 농업회사법인 주식회사 제이팜스 | A stuffed bean paste mixed semi-drying garlic and method for manufacturing it |
| KR101338526B1 (en) | 2013-03-25 | 2013-12-10 | 고려대학교 산학협력단 | Reduction of biogenic amines in the fermented food by the plants extracts |
| KR102147883B1 (en) | 2020-05-01 | 2020-08-26 | 에스지바이오식품 주식회사 | Manufacturing method of functional ginseng ssamjang fused with zinc and selenium |
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| KR101159204B1 (en) * | 2009-12-16 | 2012-06-22 | 경희대학교 산학협력단 | Composition of korean hot pepper paste containing Coriadrum sativum L. |
| KR101401577B1 (en) * | 2012-10-05 | 2014-06-03 | 한국식품연구원 | Sterilization method of source and sterilized source thereby |
| KR20180061797A (en) * | 2016-11-30 | 2018-06-08 | 동해식품 주식회사 | Recipe for soybean paste |
| KR20180082173A (en) * | 2017-01-10 | 2018-07-18 | 황현숙 | Manufacturing method of soybean paste, soy sauce, ssamjang, hot pepper paste, chojang using Glycyrrhiza and the same thereof |
| KR102181437B1 (en) * | 2019-01-18 | 2020-11-23 | 다산명가 주식회사 농업회사법인 | Manufacturing method of stir-fried ssamjang using anti-bacterial plant compound red pepper paste |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR101204524B1 (en) | 2010-04-26 | 2012-11-23 | 농업회사법인 주식회사 제이팜스 | A stuffed bean paste mixed semi-drying garlic and method for manufacturing it |
| KR101338526B1 (en) | 2013-03-25 | 2013-12-10 | 고려대학교 산학협력단 | Reduction of biogenic amines in the fermented food by the plants extracts |
| KR102147883B1 (en) | 2020-05-01 | 2020-08-26 | 에스지바이오식품 주식회사 | Manufacturing method of functional ginseng ssamjang fused with zinc and selenium |
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