KR100719966B1 - Method for preparing kochujang with broccoli - Google Patents

Abstract

The present invention relates to a method for producing broccoli gochujang, (a) 30 to 35% by weight of red pepper powder, 10 to 15% by weight buckwheat powder, and 10 to 15% by weight of salt, steamed 20 to 30% by weight of glutinous rice steamed Prepared and mixed with malt extract containing 7 to 10% by weight of malt, fermented at 60-70 ° C. for 4 to 5 hours, filtered to prepare Sikhye, and then mixed 1.5 to 3% by weight of broccoli ground in Sikhye. 10-15% by weight of crude syrup prepared by heating Broccoli Sikhye prepared by heating at 80-95 ° C for 10-15 minutes, glutinous rice, malt and malt extract, and concentrating the filtered saccharified solution to 60-80 Brix. Mixing uniformly; And (b) aging the mixture at 25-35 ° C. for 84-100 days; Providing a method for producing broccoli hot pepper paste, including, the taste is lighter and richer than conventional glutinous red pepper paste, as well as by consuming various nutrients that broccoli has to contribute to national health promotion.

Broccoli, Glutinous Rice, Gochujang

Description

Method for preparing broccoli gochujang {Method for preparing kochujang with broccoli}

The present invention relates to a method for producing broccoli kochujang.

Most of the sulfur-containing phytochemicals contained in vegetables belonging to the cruciferous family, such as broccoli, isothiocyanates, nitriles and sulfides, which are enzymatic hydrolysis products of glucosinolates. ) And other compounds. These sulfur compounds are known to not only contribute to the unique fragrance of cruciferous vegetables, but also to exhibit various biologically active effects such as preventing cancer or inhibiting mutations in vivo.

Among these, sulforaphane, one of the enzymatic hydrolysis products of glucosinolates, selectively induces the activity of phase II enzymes (glutathione S-transferase, etc.) that are involved in foreign body metabolism in the body. Chemoprotection.

In particular, sulforaphane is the most abundant broccoli among domestic cruciferous vegetables, and even in the experiments in which rats of several cruciferous vegetable extracts were administered to rats, the broccoli extract was the glutathione S-transferase of the liver cytosol (tosol). ) Has been reported to have the highest induction effect. However, it is reported that this inducing effect is not a sulforaphine alone effect in broccoli, but rather a combination effect of various types of bioactive organosulfur phytochemicals including isothiocyanate.

The vegetable compounds in broccoli include 2-phenylethyl isothiocyanate, 4-methylthiobutane nitrile and 2-phenylethyl nitrile in steam distillates. ) Has been reported, sulforaphane, 3-methylsulfinyl isothiocyanate, 4-methyl sulfinylbutane nitrile, 5-methyl sulfinyl Changes in the content of 5-methyl sulfinylbutane nitrile and cyan-2-hydroxy-3-butane have been reported, and bioactive organosulfurs from broccoli solvent extracts This is because the isolation and identification of compounds have been reported.

Therefore, the inventors of the present invention determined that broccoli may not only have a unique taste when fermented with its unique flavor and texture, but may also play an important role as a source of functional ingredients contained in raw / subsidiary materials.

Accordingly, the present inventors have tried to develop a new broccoli kochujang prepared by applying the excellent nutritional ingredients of broccoli, which has been previously used for food, to red pepper paste, which is more beneficial to health while combining taste and flavor.

Therefore, it is an object of the present invention to add broccoli, which is widely spotlighted worldwide, to Kochujang, a kind of traditional Korean Jangjang, to supply nutrients such as sulforaffane, vitamins and minerals contained in broccoli in large amounts to our bodies. At the same time it is to provide a good way to prepare red pepper paste with a light taste and a mild aroma.

In order to achieve the above object, the present invention

(a) 30 to 35% by weight of red pepper powder, 10 to 15% by weight of buckwheat flour, and 10 to 15% by weight of salt,

20 to 30% by weight of glutinous rice was steamed to prepare a gourd rice, mixed with malt extract containing 7 to 10% by weight of malt, fermented at 60-70 ° C. for 4 to 5 hours and filtered to produce Sikhye, and then the Sikhye Broccoli Sikhye prepared by mixing the ground broccoli 1.5 to 3% by weight and heating at 80 to 95 ℃ for 10 to 15 minutes,

Fermenting the glutinous rice with gourd rice and malt extract and concentrating the filtered saccharified solution until it becomes 60 to 80 Brix; And

(b) aging the mixture at 25-35 ° C. for 84-100 days;

It provides a method for producing broccoli gochujang comprising a.

Hereinafter, the present invention will be described in detail.

At this time, if there is no other definition in the technical terms and scientific terms used, it has a meaning commonly understood by those of ordinary skill in the art.

In addition, repeated description of the same technical configuration and operation as in the prior art will be omitted.

Broccoli Sikhye used in the present invention refers to a mixture of ground broccoli and Sikhye, which is cooled by heating at a high temperature of 85 ~ 95 ℃.

In the present invention, water is not included in the whole material used for the preparation of red pepper paste. This is because it is obvious to those skilled in the art that the amount of water used to make gourd rice is obvious and does not need to be described. In addition, the amount of water used to prepare the malt extract is replaced with the content indication by describing the ratio of water to malt.

The mew flour used in the present invention refers to a product obtained by drying and grinding the meju prepared by a conventional method. In the present invention, the meju prepared directly in the traditional manner can be dried and ground directly, or can be used by purchasing mew flour sold on the market.

Malt (also referred to as malt) used in the present invention refers to a thing which is dried by pouring water on barley and sprouting. Preferably, it is preferable to dry the shoots by watering the barley. This is because the use of the barley is rich in saccharifying enzyme (酵素 化 酵素), the off-flavor due to the foreign matter (異臭) and its own flavor and aroma is excellent.

The malt extract refers to the filtrate which is mixed with malt and warm water to extract glycosylation enzymes in the malt, and then squeezed it in a bead sieve and filtered. At this time, it is preferable to use hot water of about 40 to 70 ℃ so that the hot water is smoothly extracted without inhibiting the activity of the glycosylating enzyme. At this time, the hot water refers to water that meets the drinking standards under the Ministry of Health, and generally boiled by heating water such as purified water, sterile water, anionized water or tap water, rock water, bottled water, weak water, etc. use.

Glutinous rice syrup used in the present invention is mixed with sugary rice and malt extract, saccharified and filtered according to the conventional method for preparing the malt, and then, orally prepared for the malt, and refers to a syrup that is hardened by thinning in the process.

The red pepper powder used in the present invention is dried red pepper, which is pulverized and powdered. Usually, it is dried directly in solar heat, coated with polyethylene, and dried or dried in a drying room.

In the present invention, the ripening period can be shortened in comparison with the conventional gochujang in terms of taste and flavor, and it can supply nutrients such as sulforaphane, vitamins and minerals contained in broccoli in large amounts to the body. It has developed a functional gochujang. In other words, if red pepper paste is manufactured using brown curry, the taste is pale and rich, and the broccoli is ingested regularly so that it is safe for the human body and can help to prevent various adult diseases as well as cancer. All.

In addition, by using broccoli, which is known to be good for the body in the West, it makes it easy to access the intestines of Korea to the world.

At this time, broccoli Sikhye in the present invention serves to provide the viscosity, texture, taste, flavor and main nutrients to the Kochujang, especially as a source of energy for fermentation microorganisms fermented by fermenting Kochujang, based on the total weight of materials used for the preparation of Kochujang Broccoli is preferably used in the range of 1.5 to 3% by weight, and malt for saponification of steamed steamed rice based on 20 to 30% by weight of glutinous rice is preferably used in the range of 7 to 10% by weight. This is because the use of less than 1.5% by weight of broccoli may reduce the effect on the taste, flavor and nutrition of broccoli, and if it exceeds 3% by weight, the inherent taste and flavor of red pepper paste may be lowered. If less than 7% by weight of glutinous rice boiled rice is not sufficiently saccharified, when used in excess of 10% by weight is less saccharification efficiency compared to the increased malt usage. In addition, when the use amount of the glutinous rice is less than 20% by weight, the red pepper paste is not fully matured within 84-100 days, and when used in excess of 30% by weight, other essential ingredients such as red pepper powder and buckwheat flour are required. It is preferable to use the said amount within the said use range since it cannot fully use an amount.

In addition, glutinous rice Jocheong also serves to provide the taste and flavor while providing viscosity, color and sweetness to red pepper paste, which is used within the use range of 10 to 15% by weight based on the total weight of the ingredients used for making red pepper paste. desirable. This is because if the use of less than 10% by weight, the above-mentioned effect is insignificant, and if it is used in excess of 15% by weight, the sweet taste becomes stronger in kochujang, and a sufficient amount of other components cannot be used.

In addition, the mew flour serves to provide the unique taste and flavor while aging gochujang, when using less than 10% by weight based on the total weight of the material used for the manufacture of gochujang, the above-mentioned effect is reduced, 15% by weight If it is used in excess of the aging and gradually blended with broccoli Sikhye and Jocheong is reduced by the aroma and taste of dark meju is preferable to use within the above-mentioned range of use.

Salt acts as a salty and salty salt of the intestinal salt in broccoli kochujang of the present invention. When the salt is used in an amount less than 10% by weight based on the total weight of the ingredients used for preparing kochujang, the above-mentioned effect is reduced and 15% by weight is used. If it is used in excess, the taste of the intestine becomes excessively salty, so it is preferable to use it within the above-mentioned range of use.

Red pepper powder serves to provide inherent physiological activity, color, and spicy taste in kochujang of the present invention. If less than 30% by weight is used, the above-mentioned effect is reduced and more than 35% by weight of other essential ingredients are used sufficiently. Since it does not, it is preferable to use it within the use range mentioned above.

Hereinafter, a method of manufacturing broccoli kochujang of the present invention will be described step by step.

(1) Broccoli Sikhye manufacturing process

Steamed glutinous rice is cooked and cooked.

The fermented rice is mixed with the glutinous rice dumplings and malt extract to produce Sikhye.

At this time, the malt and hot water are mixed with the glutinous rice boiled rice 1: 3 to 1: 4, and the filtered malt extract is mixed and fermented at 60 to 70 ° C. for 4 to 6 hours, and then the filtered Sikhye is preferably used. . This is because if the malt extract is not more than three times hot water based on the weight of malt, the concentration of saccharifying enzyme in the malt extract is increased and glutinous rice is excessively fermented, and if it is more than four times, the concentration of saccharifying enzyme is excessively diluted to reduce the fermentation effect. to be.

In addition, since the saccharifying enzyme contained in the malt shows optimal activity at 60 to 70 ° C, preferably 63 ° C, it is preferable to ferment it within the above temperature range.

In addition, when fermenting glutinous rice gourd rice using malt extract in the optimal temperature range, if the reaction is less than 4 hours, glutinous rice gourd rice is not saccharified enough, and if it exceeds 6 hours, the activity of glycosylase decreases and is proportional to the excess time. Since the fermentation effect is insignificant, the reaction time of the saccharifying enzyme is preferably carried out within the above-described time range.

Then, the broccoli ground with a mixer or the like is mixed with Sikhye prepared above, prepared by heating at 80 to 95 ° C., preferably at 91 ° C. for 10 to 15 minutes, and then cooled to about 30 ° C. to be used for preparing kochujang. This is because by heating at the high temperature to inactivate the glycosylase and broccoli in Sikhye to prevent the water-soluble nutrients to escape or decompose.

(2) glutinous rice syrup manufacturing process

As described above, in the present invention, the glutinous rice syrup is manufactured by diluting the glutinous rice saccharified saccharified by using glutinous rice and malt extract, and then diluting it so as not to solidify during the boiling process.

At this time, in the present invention, 100 to 100 parts by weight of glutinous rice is called water and steamed by mixing steam 20 to 30 parts by weight of malt and 250 to 350 parts by weight of hot water mixed with 200 to 300 parts by weight of filtered malt malt extract 60 to 70 It is preferable to use the crude g obtained by fermentation at 4 DEG C for 4 to 6 hours and then heating it to 60 to 80 Brix.

(3) mixing and aging process

20 to 30% by weight of glutinous rice is steamed through water to make a gourd rice, and fermented to malt extract containing 5 to 10% by weight of malt, and Sikhye and 1.5 to 3% by weight of ground broccoli are mixed. To Broccoli Sikhye, 30 to 35% by weight of red pepper powder, 10 to 15% by weight of buckwheat powder and 10 to 15% by weight of salt are added and uniformly mixed to prepare an immature kochujang composition.

In addition, the immature gochujang composition is aged for 84 to 100 days at room temperature or aging room of 25 to 35 ℃. This is because ripening within the above temperature range has better taste of red pepper paste than fermented red pepper paste.

In addition, when aged less than 84 days within the above temperature range, the red pepper powder still remains so that the taste of red pepper paste is lowered, it is preferable to ship the fermented 100 days ago in terms of taste and cost reduction. However, in the present invention, gochujang usually changes the taste gradually as the long ripening period is longer, the numerical limitation of the ripening period is only a limitation in terms of taste and cost, it does not limit the ripening period.

Hereinafter, the present invention will be described in more detail with reference to specific examples. However, the present invention is not limited to the following examples, and it will be apparent to those skilled in the art that various changes or modifications can be made within the spirit and scope of the present invention.

EXAMPLE

One. Material purchase

Medang flour was purchased from the traditional Korean market in Sunchang, Jeonbuk, and red pepper powder was purchased from the traditional market. Glutinous rice was used for its origin, and broccoli, salt, and malt were purchased from a manufacturer of soy sauce in the Sunchang Folk Village.

2. Manufacture of glutinous rice syrup

1.5 kg (100 parts by weight) of glutinous rice was washed three times and then immersed for 2 hours. The soaked rice was cooked by using an electric rice cooker. The malt extract was malt oil prepared using 300 g (20 parts by weight) of malt using 4.5 L (300 parts by weight) of water, and 3.75 L of malt was added to soybean rice and saccharified for 4 hours at 65 ° C. The saccharified solution was filtered with gauze and stirred to obtain 70 Brix while heating to maintain a temperature of 92 ° C. in the sample to prepare a crude syrup.

3. Broccoli  Sikhye Manufacturing

1.71kg of glutinous rice immersed for 2 hours and cooked to make gourd rice. The malt extract was prepared by mixing malt oil with 0.54kg malt in a ratio of water 1: 3, fermented at 63 ° C. for 4 hours, and filtered. Prepared.

Then, 0.14 kg broccoli ground with a blender was mixed with Sikhye and heated at 91 ° C. for 15 minutes.

Starch of the control was washed with 2kg of glutinous rice to remove water, and then 1L of water was immersed for 2 hours and cooked gouda rice using a rice bowl.

The malt extract was added 2.5 L of warm water to 0.5 kg of malt to extract malt.

Then, 2L of malt extract was mixed with gourd rice and then saccharified at 64 ° C. for 5 hours, boiled at 90 ° C. for 15 minutes, and cooled to prepare Sikhye of the control.

4. Gochujang manufacture

As the mixing ratio of each material shown in Table 1, the salt was dissolved in Sikhye and control Sikhye of the present invention, and then mixed with red pepper powder, buckwheat powder, and green tea in order. Then, the mixed red pepper paste was homogenized by using a chopper, and then put into a container and aged at 30 ° C. for 3 months to prepare red pepper paste. At this time, Sikhye was cooled to about 30 ℃ mixed and the control was used sugar instead of the crude.

[ Experimental Example Sensory evaluation

In the present experimental example, the sensory test was performed to measure the palatability of flavor, taste, etc. of gochujang according to the present invention.

At this time, the sensory test was conducted on 30 panels (14 employees of Sunchang Jangjang Development Office, 16 traditional red pepper paste makers) for the red pepper paste ripened on the 91st day. The color, flavor, sweet taste, spicy, sweet, salty, sour and overall It was divided into four items including the degree of preference and measured by the symbol scale method of 9 points.

As a result, as shown in Table 2 below, the preference of Kochujang of the present invention was high in all items, and in particular, the preference was very high in overall preference.

As described above, the present invention is to add broccoli to contribute to the health of the nation by ingesting various nutrients that broccoli has as well as a pale and rich taste compared to the conventional glutinous rice pepper paste.

In particular, it is safe for the human body and can be a great help in the prevention of various adult diseases as well as the prevention of cancer.

Claims (4)

(a) 30 to 35% by weight of red pepper powder, 10 to 15% by weight of buckwheat flour, and 10 to 15% by weight of salt, 20 to 30% by weight of glutinous rice was steamed to prepare a gourd rice, mixed with malt extract containing 7 to 10% by weight of malt, fermented at 60-70 ° C. for 4 to 5 hours and filtered to produce Sikhye, and then the Sikhye Broccoli Sikhye prepared by mixing the ground broccoli 1.5 to 3% by weight and heating at 80 to 95 ℃ for 10 to 15 minutes, Fermenting the glutinous rice with gourd rice and malt extract and concentrating the filtered saccharified solution until it becomes 60 to 80 Brix; And (b) aging the mixture at 25-35 ° C. for 84-100 days; Broccoli pepper paste manufacturing method comprising a. The method of claim 1, Sikhye in the step (a) is a broccoli hot pepper paste manufacturing method characterized in that the fermented by mixing the glutinous rice boiled rice, malt and hot water in 1: 3 to 1: 4 filtered malt extract. The method of claim 1, The inquiry is, 100 to 100 parts by weight of glutinous rice was poured into water and steamed to make glutinous rice, and 200 to 300 parts by weight of filtered malt extract, which was mixed with 20 to 30 parts by weight of malt and 250 to 350 parts by weight of hot water, was mixed at 4 to 6 at 60 to 70 ° C. Broccoli pepper paste manufacturing method characterized in that the fermentation for a time. Broccoli kochujang prepared by the method of any one of claims 1 to 3.