KR100774539B1 - Kochujang with anchovy and manufacturing method thereof - Google Patents

Abstract

A method of manufacturing red pepper paste containing anchovies which are treated with spirits and organic acids and fermented with Aspergillus oryzae and Aspergillus sojae to conventional red pepper paste is provided to produce the titled red pepper paste with good color, reduced fishy smell and increased amount of calcium. Anchovies are treated with spirits and organic acids, inoculated with one or more strains selected from Aspergillus oryzae and Aspergillus sojae, cultured with water at 25 to 35deg.C for 5 to 10 days, heated at 70 to 90deg.C for 1 to 4hr, mixed with one or more materials selected from wood vinegar and mushroom extract and dried at 40 to 60deg.C for 30 to 60min or concentrated. In the process, 5 to 20 parts by weight of the treated anchovies are added to 100 parts by weight of red pepper paste containing 20 to 60% by weight of glutinous rice flour, 15 to 20% by weight of wheat flour Koji powder, 15 to 30% by weight of soybean Koji powder, 0.1 to 5% by weight of salt, 1 to 10% by weight of red pepper powder, 0.1 to 5% by weight of starch syrup and the remainder of water.

Description

Kochujang with anchovy and its preparation method {Kochujang with anchovy and manufacturing method

1 is a graph showing the change in water content during the aging process for kochujang of Examples and Comparative Examples.

Figure 2a is a graph showing the pH change for kochujang of Examples and Comparative Examples.

Figure 2b is a graph showing the change of titratable acidity for kochujang of Examples and Comparative Examples.

Figure 3 is a graph showing the amino nitrogen change for kochujang of the Examples and Comparative Examples.

Figure 4 is a graph showing the change in reducing sugar for kochujang of Examples and Comparative Examples.

5 is a graph showing the chromaticity change for kochujang of Examples and Comparative Examples.

The present invention relates to anchovy containing anchovy and a method for manufacturing the anchovy, and more particularly, anchovy containing anchovy with an alcohol and an organic acid, excellent fish flavor and reduced fishy smell as well as anchovy containing anchovy, and the preparation thereof. It is about a method.

Anchovy is a diversified, small-sized, red meat fish with a length of 1 ~ 15cm and distributed evenly in the world seas, but it is a major offshore fish resource produced year-round from the coast of Korea.

Anchovy's water temperature is 13 ~ 23 ℃, which is distributed in all coasts of East Sea, West Sea and South Sea in Korea, but mainly catches in Busan, Gyeongnam, and Jeonnam areas. It is a source of income for major offshore fishermen by catching it with Kwon Hyun Network, Small Political Network, and Offshore Network.

In Korea, the annual catch of anchovies is about 20-300,000 tons per year, and the catch is very large as a single fish species, but raw fish are easily decayed.

In the existing anchovy processing method, only 30 to 40% of the total catch is consumed in the form of economic dry anchovy products. It is consumed in the form of salted fish products.

On the other hand, anchovy fish meat generally contains a large amount of calcium, so it tends to be recognized as a representative high-calcium food material, but besides calcium, it contains not only high-quality protein, but also a relatively large amount of fat including EPA and DHA. It also contains a large amount of tasteful ingredients, such as minerals and nucleic acids, and is a fishery resource with high potential value as a raw material for processed foods with nutrition and palatability characteristics.

The contents of various nutrients of anchovy meat do not vary greatly depending on the size of the fish. However, large anchovies larger than 7.7cm are processed with salted fish or processed with general dry products due to their thick meat and high subcutaneous fat content. Due to the difficulty in use, its use is extremely limited to broilers and broths, and consumption is also stagnant, reducing its value as a source of fishermen's income, which has serious effects on the economy of fishermen.

Kochujang is a Korean traditional fermented food that has been handed down since ancient times. The sweetness of sugars produced from carbohydrates and the sweet taste of amino acids produced by the proteolytic activity of lipases, lipases, due to glycation by amylase during the manufacturing process. A unique taste is achieved by the combination of fatty acid produced by the action of lipase, hot taste of red pepper powder, salty salt, etc., and various physiological functions such as anti-obesity and anti-cancer effects have been scientifically verified and foreign interest is increasing.

Kochujang is an excellent food in itself, but Kochujang is used for various purposes. For example, it is used as a sauce for young people's favorite tteokbokki and various kinds of stew.

Recently, due to the well-being culture, consumers have increasingly preferred products containing functional substances as their dietary needs increase. Red pepper paste added with these functional substances is red pepper paste with juice, low salted pepper paste with sake lees, red pepper paste with pumpkin, red pepper paste with garlic, red pepper paste with seasoning, red pepper paste with different raw materials, sweet potato red pepper paste, There are studies on product development such as kochujang using liquid red yeast koji.

On the other hand, in the prior art related to the present invention in Korea Patent Publication No. 1991-0016274 mixed with malt juice and rice flour and left for 1 hour at a temperature of 30 ℃, after mixing for about 1 hour by mixing the juice of anchovy and anchovy about 100 ℃ Boiled for 20 minutes, cooled to 20 ℃, and mixed with anchovy powder.

However, the present invention shows an excellent red color by treating anchovy with alcohol and organic acid, reducing fishy smell, and showing a red pepper paste containing anchovy with increased calcium content and its manufacturing method. to be.

An object of the present invention is to provide anchovies containing anchovies and a method for producing the anchovy, which is excellent in color and reduced fishy smell by treating anchovies with alcohol and organic acids.

In order to achieve the above-mentioned object, the present invention refers to red pepper paste containing anchovy treated with alcohol and organic acid.

In the present invention, anchovies treated with alcohol and organic acids can be used by immersing the powdered anchovy into the alcohol, followed by filtration and washing to remove the alcohol, drying and immersing in organic acid, and then drying.

Anchovies treated with alcohol and organic acids can be obtained as follows.

First, anchovy is powdered. Powdered anchovy can be obtained by grinding anchovy directly using a grinder, and may also be used commercially powdered anchovy powder.

Anchovy powder is soaked in alcohol. At this time, the anchovy powder is 5 to 10 times the weight of the anchovy powder, preferably 5 to 7 times the weight of the anchovy powder, more preferably anchovy powder is added to the 7 times the weight of the anchovy powder and 40 to 60 Soak for 1 to 10 hours at < RTI ID = 0.0 > C, < / RTI > preferably 9 hours at 50 < 0 > C, then filter and wash to remove the spirits and dry. The alcohol immersed in the anchovy powder in the above can be used in the alcohol concentration of 80% or more, preferably 90% or more, more preferably 99.9% or more in order to improve the color of the anchovy powder. Drying of the anchovy powder from which the spirit is removed may be dried by one or more drying methods selected from natural drying, hot air drying, far-infrared drying, and drying using electromagnetic waves. In the present invention, the drying of the anchovy powder from which the spirit is removed can be carried out by those skilled in the art. Therefore, the detailed description thereof will be omitted.

After immersion in alcohol, the alcohol is removed, and dried anchovy powder can be immersed in organic acid to remove trimethylamine (TMA), an fishy inducing substance of anchovy. That is, the alcohol may be removed from the organic acid having a concentration of 0.5 to 1.5%, dried dry anchovy powder, soaked at 20 to 50 ° C. for 30 minutes to 2 hours, and then dried at 40 to 50 ° C. for 1 to 3 hours. Remove the alcohol in the organic acid of less than 0.5% concentration in the above, put dry anchovy powder, soak for less than 30 minutes at a temperature of less than 20 ℃, and dried for less than 1 hour at a temperature of less than 40 ℃ TMA that is a fishy-causing substance Removal is minimal Then, the alcohol was removed from the organic acid having a concentration greater than 1.5%, and dried anchovy powder was immersed for 2 hours at a temperature exceeding 50 ° C, and then dried for 3 hours at a temperature exceeding 50 ° C to remove TMA, which causes a fishy smell. There is a problem in that the productivity of the anchovy powder, which is the object of the present invention, without increasing the apparent effect on. The drying after the anchovy powder is immersed in the organic acid in the above can be carried out using a drying method after the anchovy powder is treated with alcohol. Meanwhile, as one example of the above-mentioned organic acid, any one or more selected from citric acid, malic acid, lactic acid, and acetic acid may be used.

Gochujang containing anchovy of the present invention can be used anchovy fermentation seasoning instead of anchovy treated with the above alcohol and organic acid.

The anchovy fermentation seasoning is obtained by inoculating Aspergillus strains on anchovies treated with the spirits and organic acids mentioned above, adding water, cultivating and boiling, and then drying or concentrating the functional material. Can be. As an example of the Aspergillus strain , any one or more strains selected from Aspergillus oryzae and Aspergillus sojae may be used. As an example of the functional material, any one or more selected from wood vinegar and mushroom extract may be used.

An example of obtaining the anchovy fermentation seasoning is as follows.

Anchovies treated with spirits and organic acids were obtained by the above-mentioned method. Anchovies inoculated with Aspergillus strains were inoculated with 0.05% to 0.4% of anchovy treated with alcohols and organic acids, followed by water. 10 to 100% by weight of the powder and incubator for 5 to 10 days at 25 ℃ to 35 ℃, preferably incubated for 7 days at 30 ℃ and then boiled for 1 to 4 hours at 70 ℃ to 90 ℃ functional material It can be mixed by drying or concentrated to obtain anchovy fermentation seasoning.

As an example of the Aspergillus strain , any one or more selected from Aspergillus oryzae and Aspergillus sojae may be used.

As an example of the functional material, any one or more selected from wood vinegar and mushroom extract may be used. At this time, the wood vinegar (wood vinegar) can be used to obtain any one or more selected from oak, pine, bamboo material. Mushroom extracts include mushrooms, ganoderma lucidum mushrooms, oyster mushrooms, shiitake mushrooms, chaga mushrooms, edible mushrooms, enoki mushrooms, thirsty mushrooms, white mushrooms, shiitake mushrooms, kiwi mushrooms, oyster mushrooms, gush mushrooms and oyster mushrooms. Mushrooms obtained by using any one or more mushrooms selected from flavor mushrooms, scaly mushrooms, pear mushrooms, kawa mushrooms, using a hydrothermal extraction method, an organic solvent extraction method or a supercritical extraction method.

The present invention includes a method for producing kochujang containing anchovy.

In the method for producing kochujang containing anchovy of the present invention, the method of preparing kochujang includes the steps of adding anchovy treated with alcohol and organic acid to the kochujang material, mixing and aging.

In the present invention, anchovies treated with alcohol and organic acids can be used by immersing the powdered anchovy into the alcohol, followed by filtration and washing to remove the alcohol, drying and immersing in organic acid, and then drying.

Anchovies treated with alcohol and organic acids can be obtained as follows.

First, anchovy is powdered. Powdered anchovy can be obtained by grinding anchovy directly using a grinder, and may also be used commercially powdered anchovy powder.

Anchovy powder is soaked in alcohol. At this time, the anchovy powder is 5 to 10 times the weight of the anchovy powder, preferably 5 to 7 times the weight of the anchovy powder, more preferably the anchovy powder is added to the alcohol of 7 times the weight of the powder anchovy and 40 to 60 Soak for 1 to 10 hours at < RTI ID = 0.0 > C, < / RTI > preferably 9 hours at 50 < 0 > C, then filter and wash to remove the spirits and dry. The alcohol immersed in the anchovy powder in the above can be used in the spirit of 80% or more concentration, preferably 90% or more concentration, more preferably 99.9% or more concentration in order to further improve the color of the anchovy powder. Drying of the anchovy powder from which the spirit is removed may be dried by one or more drying methods selected from natural drying, hot air drying, far-infrared drying, and drying using electromagnetic waves. In the present invention, the drying of the anchovy powder from which the spirit is removed can be carried out by those skilled in the art. Therefore, the detailed description thereof will be omitted.

After immersion in alcohol, the alcohol is removed, and dried anchovy powder can be immersed in organic acid to remove trimethylamine (TMA), an fishy inducing substance of anchovy. That is, the alcohol may be removed from the organic acid having a concentration of 0.5 to 1.5%, dried dry anchovy powder, soaked at 20 to 50 ° C. for 30 minutes to 2 hours, and then dried at 40 to 50 ° C. for 1 to 3 hours. Remove the alcohol in the organic acid of less than 0.5% concentration in the above, put dry anchovy powder, soak for less than 30 minutes at a temperature of less than 20 ℃, and dried for less than 1 hour at a temperature of less than 40 ℃ TMA that is a fishy-causing substance Removal is minimal Then, the alcohol was removed from the organic acid having a concentration greater than 1.5%, and dried anchovy powder was immersed for 2 hours at a temperature exceeding 50 ° C, and then dried for 3 hours at a temperature exceeding 50 ° C to remove TMA, which causes a fishy smell. There is a problem in that the productivity of the anchovy powder, which is the object of the present invention, without increasing the apparent effect on. The drying after the anchovy powder is immersed in the organic acid in the above can be carried out using a drying method after the anchovy powder is treated with alcohol. Meanwhile, as one example of the above-mentioned organic acid, any one or more selected from citric acid, malic acid, lactic acid, and acetic acid may be used.

In the method for producing kochujang containing anchovy of the present invention, 5 to 20 parts by weight of anchovies treated with spirit and organic acid may be added and mixed with 100 parts by weight of kochujang material.

When preparing anchovies containing anchovy of the present invention using less than 5 parts by weight of anchovy treated with alcohol and organic acid based on 100 parts by weight of kochujang material, there is no meaning of adding anchovy treated with alcohol and organic acid to kochujang. When the anchovy treated with organic acid is used in excess of 20 parts by weight, there is no obvious effect on the functional and functional improvement of kochujang. Therefore, it is preferable to use 5 to 20 parts by weight of anchovies treated with spirits and organic acids with respect to 100 parts by weight of kochujang material when preparing kochujang containing anchovy of the present invention.

As an example of kochujang material in the method of producing anchovy containing kochujang of the present invention, glutinous rice flour, wheat flour koji powder, soybean koji powder, salt, red pepper powder, starch syrup, and water may be used. In this case, the red pepper paste is made from 20 to 60% by weight of glutinous rice powder, 15 to 20% by weight of wheat flour koji powder, 15 to 30% by weight of soybean koji powder, 0.1 to 5% by weight of salt, 1 to 10% by weight of red pepper powder, and 0.1 to 5% of starch syrup. The thing which consists of% and remainder of water can be used.

Of glutinous rice flour instead of glutinous rice flour may be used in place of non-glutinous rice flour or barley flour.

Flour koji powder in the gochujang material is kneaded with flour and steamed for 30 minutes to 2 hours with steam at 100 to 125 ℃, inoculated 0.05% to 0.5% of Aspergillus strain at 35 to 45 ℃ 20 to 20 Incubate for 24 to 48 hours in an incubator at 30 ℃, and dried in an oven for 30 to 60 minutes at 40 to 60 ℃ to obtain a flour koji powder.

Soybean koji powder in the Kochujang material is immersed and ground soybean powder, pulverized, and then steamed for 30 minutes to 2 hours with steam at 100 to 125 ℃, 0.05% to 0.5% of Aspergillus strain at 35 to 45 ℃ After inoculation, it is incubated for 24 to 48 hours in an incubator at 20 to 30 ℃, and dried in an oven for 30 to 60 minutes at 40 to 60 ℃ to obtain a soybean koji powder.

Aspergillus strain may be used in the production of the flour-coated powder and soybean-coated powder as at least one selected from Aspergillus oryzae , Aspergillus sojae .

Sweetener or sugar alcohol may be used instead of starch syrup in the red pepper paste material. At this time, the sweetener may be any one or more selected from sugar, oligosaccharide, fructose, glucose, syrup, honey, dextrin, isosaccharide, lactose, licorice, aspartame, and sugar alcohol may be xylitol, erythritol, paratinose, mannitol, maltitol. Any one or more selected from, dulcitol and sorbitol can be used.

Anchovy fermentation seasoning may be used in the manufacture of kochujang containing anchovy instead of anchovy treated with the above alcohol and organic acid.

The anchovy fermentation seasoning is obtained by inoculating Aspergillus strains on anchovies treated with the spirits and organic acids mentioned above, adding water, cultivating and boiling, and then drying or concentrating the functional material. Can be. As an example of the Aspergillus strain , any one or more strains selected from Aspergillus oryzae and Aspergillus sojae may be used. As an example of the functional material, any one or more selected from wood vinegar and mushroom extract may be used.

An example of obtaining the anchovy fermentation seasoning is as follows.

Anchovies treated with spirits and organic acids were obtained by the above-mentioned method. Anchovies inoculated with Aspergillus strains were inoculated with 0.05% to 0.4% of anchovy treated with alcohols and organic acids, followed by water. 10 to 100% by weight of the powder and incubator for 5 to 10 days at 25 ℃ to 35 ℃, preferably incubated for 7 days at 30 ℃ and then boiled for 1 to 4 hours at 70 ℃ to 90 ℃ functional material Anchovy fermentation seasoning can be obtained by mixing 10 to 150% of the weight of anchovy powder and drying or concentrating.

As an example of the Aspergillus strain , any one or more strains selected from Aspergillus oryzae and Aspergillus sojae may be used.

As an example of the functional material, any one or more selected from wood vinegar and mushroom extract may be used. At this time, the wood vinegar (wood vinegar) can be used to obtain any one or more selected from oak, pine, bamboo material. Mushroom extracts include mushrooms, ganoderma lucidum mushrooms, oyster mushrooms, shiitake mushrooms, chaga mushrooms, edible mushrooms, enoki mushrooms, thirsty mushrooms, white mushrooms, barley mushrooms, kiwi mushrooms, oyster mushrooms, gush mushrooms, oyster mushrooms, Mushroom extract obtained by using any one or more mushrooms selected from taste mushrooms, scale mushrooms, pear mushrooms, kawa mushrooms using hot water extraction, organic solvent extraction or supercritical extraction.

Hereinafter, the content of the present invention will be described in detail through examples and test examples. However, these are intended to explain the present invention in more detail, and the scope of the present invention is not limited thereto.

Preparation Example 1 Preparation of Anchovy Powder Treated with Alcohol and Organic Acid

The anchovies were dried with sunlight and powdered into 50 mesh with a grinder.

The anchovy powder obtained above was put in the alcohol of 7 times the weight of the anchovy powder and soaked at 50 ° C. for 9 hours. The soaked anchovy powder was filtered and washed with purified water to remove the spirits on the anchovy powder.

Anchovy powder from which alcohol was removed was dried at 40 ° C. for 1 hour.

The dried anchovy powder was added to citric acid having a concentration of 0.8%, immersed at 25 ° C. for 1 hour, washed with filtration and purified water to remove citric acid from the anchovy powder, and dried at 45 ° C. for 1 hour to prepare anchovy powder.

Preparation Example 2 Preparation of Fermented Anchovy Seasoning

0.2% of Aspergillus oryzae strain was inoculated into anchovy powder treated with alcohol and organic acid in Preparation Example 1, followed by adding 80% of water to the weight of the anchovy powder inoculated with the above strain, After incubation for 7 days at 30 ℃ and boiled for 1 hour at 80 ℃ after mixing the functional material 50% by weight of anchovy powder and dried to prepare anchovy fermentation seasoning.

In the above functional material, a mixture of hot water extract obtained by extracting hot water from shiitake mushroom and shiitake mushroom obtained from oak as a material was used in a weight ratio of 1: 1.

Preparation Example 3 Preparation of Flour Cozy Powder

After kneading the flour, steaming for 1 hour with steam at 121 ℃, inoculated 0.2% of Aspergillus oryzae strain at 40 ℃ and incubated for 48 hours in a 25 ℃ incubator, 60 Drying in an oven for 60 minutes at ℃ to prepare a flour coated powder.

Preparation Example 4 Preparation of Soybean Cozy Powder

Soybeans were soaked, pulverized, powdered, steamed for 1 hour with steam at 121 ° C, inoculated with 0.2% of Aspergillus oryzae strain at 40 ° C, and then incubated at 25 ° C for 48 hours. Incubated in an oven at 60 ° C. for 60 minutes to prepare soybean koji powder.

Experimental Example 1 Effect of Alcohol Treatment on TMA of Anchovy Powder

When the anchovy powder is immersed in the alcohol, the anchovy powder is immersed in the alcohol according to the throughput, processing temperature and processing time of the alcohol, and then gas chromatography is performed by head space method using solid phase microextration (SPME). , GC).

The injector and detector temperatures of GC were 230 ° C and 250 ° C, respectively, and the oven temperature had a retention time of 5 minutes at the initial 30 ° C, increased to 200 ° C by 10 ° C per minute, and at 200 ° C. Had a 5 minute dwell time.

When anchovy powder was immersed in alcoholic beverages, the content of alcohol was increased from 5 times to 10 times the weight of anchovy, and as a result, the treatment of anchovy powder with 7 times the weight of anchovy powder reduced the TMA by 80%. As a result, the rate of decrease was higher than that of small alcohol treatments, and there was no change since then. At this time, the alcohol treatment temperature was 50 ° C., and the treatment time was 9 hours.

When anchovy powder was immersed in alcohol, anchovy powder was immersed in alcohol, and then the temperature was changed to 20 ~ 80 ℃, and the TMA removal rate experiment was performed. At a higher temperature, it was slightly lower than the increase rate up to 50 ° C, but showed a slow increase rate. At this time, the alcohol used 7 times the weight of the anchovy powder, and the time to immerse the anchovy powder in the alcohol was 9 hours.

When anchovy powder was immersed in alcoholic beverages, the anchovy powder was immersed in alcoholic beverages, and after immersion treatment time, 75% fat was reduced by 7 hours. After that, there was no significant difference (p> 0.05). Showed a high increase up to 5 hours, with a decrease in TMA of 77%, after which there was no significant difference (p> 0.05). At this time, the alcohol was used 7 times the spirit of the anchovy powder weight, the temperature to immerse the anchovy powder in the alcohol was set to 50 ℃.

Experimental Example 2 Setting Optimal Conditions for Anchovy Powders Treated with Organic Acids

Organic fish, which are known to be effective in removing fishy fishes, have been treated to remove odor of anchovy powder. After treatment with different organic acids, the most effective organic acid was set, and TMA removal rate was determined by head space method according to the treatment concentration and treatment temperature, using gas chromatography (GC, HP-5890, Hewlett Packard, USA). Analyzed using.

After adding 8 mL of distilled water to 2 g of the sample, the temperature was heated to adsorb volatile components by solid phase microextraction (57300-U, Supelco, USA) and HP-1 column (30m × 0.25mm × 0.25㎛, 19091N-133, Supelco, USA) was injected into the GC and analyzed. The injector and detector temperatures of GC were 230 and 250 ° C, and the oven temperature was initially maintained at 30 ° C for 5 minutes, increased to 10 ° C per minute to 200 ° C, and held at 200 ° C for 5 minutes.

In order to investigate the effect of TMA reduction rate of anchovy powder according to the type of organic acid, anchovy powder was immersed in 1.0% organic acid at room temperature for 1 hour to reduce the TMA reduction rate of anchovy powder (Oh MC, Oh CK, Kim SH). , Kim SH. 1997. Analysis of dimethylamine and trimethylamine in fishes by gas chromatography.The result is 70.3% citric acid, 40.1% malic acid, 38.7% lactic acid, and acetic acid. acid) was 22.9%, citric acid was the most effective.

 In order to investigate the effect of TMA removal of anchovy powder by organic acid, citric acid, which is the strongest acid among organic acids, was treated for 1 hour while changing the temperature and concentration. There was no significant difference in time (p> 0.05), but the amount of organic acid showed a decrease in TMA of less than 50% up to 0.6% but a reduction of more than 60% from 0.8 to 1.0% throughput. A treatment rate of 1.4% or more citric acid showed a reduction of 80% TMA.

Finally, in an untreated group that has not been treated with anchovy powder, a ethanol treatment immersed in an anchovy powder, a citric acid treatment immersion in an anchovy powder, and an ethanol + citric acid immersion treatment immersed in citric acid. As a result of comparing the TMA removal rate of anchovy powder for each treatment, the TMA removal rate of the alcohol and citric acid treatment group was 91.7%, about 13% higher than 81.1% of alcohol treatment, and about 30% higher than 70.3% of citric acid treatment. TMA removal effect was shown (see Table 1).

In the above alcohol treatment, the anchovy powder was put into the alcohol of 7 times the weight of the anchovy powder, soaked for 9 hours at 50 ℃ and dried at room temperature.

In the citric acid treatment, the concentration was 1.0% and the anchovy powder was added to citric acid 5 times the weight of the anchovy powder, soaked for 1 hour at 30 ℃ and dried at room temperature.

In the alcohol + citric acid treatment, the anchovy powder is put into the alcohol of 7 times the weight of the anchovy powder, immersed at 50 ℃ for 9 hours, dried at room temperature, and then dried at room temperature to 1.0% and anchovy powder to citric acid 5 times the weight of anchovy powder. After immersion for 1 hour at 30 ℃ was used to dry at room temperature.

<Table 1> TMA removal rate of anchovy powders after alcohol and citric acid treatment

Treatment TMA removal rate (%) No treatment 0 Spirit treatment 80.3 Citric acid treatment 71.2 Alcohol + citric acid treatment 92.1

Experimental Example 3 Effect of Alcohol and Organic Acid Treatment on Calcium Absorption Rate

The calcium absorption rate of the anchovy powder prepared by the treatment group, alcohol treatment group, citric acid treatment group and alcohol + citric acid treatment group mentioned in Experimental Example 2 was measured by an in vitro experiment.

6 g of anchovy powder prepared by each treatment was placed in a container with 400 mL of distilled water, the pH was adjusted to 2 using 6 M HCl solution, mixed for 15 minutes, and then 6 mL of pepsin solution was added. Shaking incubation at 2 ° C. for 2 hours, 20 mL of the digested samples were taken and titrated to pH 7 with 0.1 M NaOH to determine the amount of NaHCO ₃ added. 25 mL of distilled water was added to the determined NaHCO ₃ in a dialysis membrane, sealed, and stirred for 30 minutes at 37 ° C. Then, 0.4 g of pancreatin and 2.5 g of bile extract were dissolved in 0.1 mol / L NaHCO _3. 5 mL of the pancreatin-bile salts mixture dissolved in the solution was added, stirred at 37 ° C. for 2 hours, the dialysis membrane was removed, and the weight of the dialysate in the membrane was measured to calculate calcium by inductively coupled plasma (ICP). The absorbance was calculated using the results (see Table 2).

The calcium absorption rate of each treatment group was the lowest value of 2.9% of the non-treated group, and the alcohol and citric acid-treated group treated with alcohol and citric acid showed the highest absorption rate of 12.3%. In the single treatment group, citric acid treatment group showed 8.3% absorption rate, and ethanol treatment group showed absorption rate of 7.6%, indicating that citric acid was more effective in promoting absorption rate than alcohol (see Table 2).

On the other hand, the calcium content for each treatment was obtained by ash content of a sample, 100 mL of 10% HCl solution, and then boiled at 60 ° C, filtered and measured by ICP, and treated with anchovy powder 1.8% (m / m) Anchovy powder 2.0% (m / m), citric acid treatment anchovy powder 1.9% (m / m), and alcoholic / citric acid treatment anchovy powder 2.0% (m / m). Their calcium content was high.

<Table 2> Calcium Content and Absorption Rate of Anchovy Powder by Alcohol and Citric Acid Treatment

Treatment Calcium content (%) Calcium absorption rate (%) No treatment 1.8 2.9 Spirit treatment 2.0 8.3 Citric acid treatment zone 1.9 7.6 Alcohol + citric acid treatment zone 2.0 12.3

Experimental Example 4

The anchovy powder prepared in Preparation Example 1 and the anchovy as a control, dried anchovy and crushed to 50 mesh anchovy powder was measured for chromaticity, calcium content and the results are shown in Table 3 below.

The chromaticity of the anchovy powder was determined using a color difference meter, and the calcium content was the same as the method mentioned in Experimental Example 3.

<Table 3> Chromaticity and Calcium Content of Anchovy Powder

Treatment Chromaticity (ΔE) Calcium content (%) Preparation Example 1 42.2 2.05 Control 50.9 1.85

Higher value of ΔE is closer to brown.

Example 1 Preparation of Kochujang (1)

As a material for preparing kochujang, glutinous rice flour, wheat flour koji powder obtained in Preparation Example 3, soybean koji powder obtained in Preparation Example 4, salt, pepper powder, starch syrup, and water were prepared.

After mixing 50% by weight of glutinous rice powder, 15% by weight of wheat flour koji powder, 20% by weight of soybean koji powder, 1.5% by weight of salt, 8% by weight of red pepper powder, 2% by weight of starch syrup and the balance of water 5 parts by weight of anchovy powder obtained in Preparation Example 1 was added to 100 parts by weight of kochujang material, and then aged at 30 ° C. for 100 days to prepare kochujang containing anchovy.

Example 2 Preparation of Kochujang (2)

A kochujang containing anchovy was prepared in the same manner as in Example 1 except that 10 parts by weight of anchovy powder obtained in Preparation Example 1 was added to 100 parts by weight of kochujang material.

Example 3 Preparation of Kochujang (3)

Anchovy containing kochujang was prepared in the same manner as in Example 1 except that 15 parts by weight of anchovy powder obtained in Preparation Example 1 was added to 100 parts by weight of kochujang material.

Example 4 Preparation of Kochujang (4)

Anchovy containing anchovy was prepared in the same manner as in Example 1, except that 20 parts by weight of anchovy powder obtained in Preparation Example 1 was added to 100 parts by weight of kochujang material.

Comparative Example

Kochujang containing anchovy was prepared in the same manner as in Example 1 except that the anchovy powder obtained in Preparation Example 1 was not added.

Test Example 1 Changes in Water Content of Kochujang

Example 1 (adding 5 parts by weight of anchovy powder to 100 parts by weight of pepper paste material), Example 2 (adding 10 parts by weight of anchovy powder to 100 parts by weight of pepper paste material), Example 3 (based on 100 parts by weight of pepper paste material) 15 parts by weight of anchovy powder), Example 4 (20 parts by weight of anchovy powder with respect to 100 parts by weight of red pepper paste material) during the aging process of kochujang added with anchovy and control kochujang without anchovy Moisture content change is shown in FIG.

In Fig. 1,-●-is comparative Gochujang,-○-is Example 1 gochujang,-▼-is Example 2 gochujang,-▽-is Example 3 gochujang, and-■-represents Example 4 gochujang.

Moisture content was 48.4 ~ 49.5% immediately after kochujang soaking, but it was 53.2 ~ 54.8% due to the increase of water content during the ripening process. It is reported that the free water increases due to the decomposition of the polymer material by various enzymes secreted by microorganisms during the fermentation of kochujang. After 50 days of aging, the content of water increased, but after 50 days of aging, there was almost no change.

<Test Example 2> pH and titratable acidity

The pH and titratable acidity of the kochujang added with the anchovy of Example 1, Example 2, Example 3, and Example 4 and the kochujang of the comparative example were measured, and the results are shown in FIGS. 2A and 2B, respectively.

2A and 2B,-●-is a Comparative Example Gochujang,-○-is Example 1 Gochujang,-▼-is Example 2 Gochujang,-▽-is Example 3 Gochujang,-■-is Example 4 Gochujang Indicates.

The pH of the Kochujang was measured by using a pH meter after stirring 20 g of Kochujang sample at 250 ml for 1 hour. The titratable acidity for kochujang was measured by adding 40 ml of distilled water to 20 g of kochujang sample and stirring it to ml of NaOH required to reach pH of 8.4 with 0.1N NaOH solution.

The pH and titratable acidity of kochujang were closely related to the fermentation of microorganisms, and the pH was decreased and titratable acidity increased with the ripening period of both kochujang and doenjang. On the day of fermentation of kochujang, the pH of the control group showed a pH of 5.18, Example 3. The pH of the kochujang was pH 5.91, and the pH of the kochujang of the comparative example was 4.85, and the pH of the kochujang was 5.48. The pH of kochujang decreased with increasing fermentation period until 90 days.

The titratable acidity was 18.3 for the cod kochujang without adding anchovy powder on day 0 of fermentation. , 16.6, 16.4, which were different from the control, but did not show any difference by the content of anchovy powder. As ripening progressed, the titratable acidity values between the individual individuals became similar.

<Test Example 3> Amino nitrogen measurement

The amino nitrogen was measured for the kochujang added with the anchovy of Example 1, Example 2, Example 3 and Example 4 and the kochujang of the comparative example, and the results are shown in FIG. 3.

In Fig. 3,-●-is comparative Gochujang,-○-is Example 1 gochujang,-▼-is Example 2 gochujang,-▽-is Example 3 gochujang, and-■-represents Example 4 gochujang.

Amino nitrogen is a fermentation product that is highly correlated with the results of sensory evaluation together with free amino acids and is an important factor in determining the quality of red pepper paste and doenjang. Amino nitrogen was added 100ml of distilled water to 2g of kochujang sample and stirred for 1 hour at 25 ℃. The stirred mixture was adjusted to pH 8.4 using 0.1 N NaOH, and 20 ml of neutrality formaldehyde acid solution was added thereto. The mixture was adjusted to pH 8.4 with 0.1 N NaOH and the amino nitrogen content was determined using the equation below.

The amino nitrogen of kochujang increased to 90 days of fermentation in the control, the anchovy powder was added to the 50th day, and there was little increase from 50 days to 60 days of fermentation. There was a sharp increase once again in days to 90 days. Example 4 kochujang added with 20% of anchovy powder increased steadily after 60 days of aging, and the higher the content of anchovy powder, the higher the amino nitrogen content. It is thought that the protein of anchovy powder added to the red pepper paste was decomposed into amino acids by protease produced by microbial fermentation, thereby increasing the amino nitrogen content.

Test Example 4 Reducing Sugar

Reducing sugar was measured for the kochujang added with anchovies of Examples 1, 2, 3, and 4 and the kochujang of the comparative example, and the results are shown in FIG. 4.

In Fig. 4,-●-is Comparative Example Gochujang,-○-is Example 1 Gochujang,-▼-is Example 2 Gochujang,-▽-is Example 3 Gochujang, and-■-shows Example 4 Gochujang.

Reducing sugar was measured using the Somogyi-Nelson method. That is, 5 g of kochujang sample was applied to 250 ml, and then 50 ml were taken after stirring for 2 hours at 200 rpm. The solution was precipitated by adding 2 ml of lead acetate solution, filtered, and added with a small amount of anhydrous sodium hydroxide until it was not precipitated, and then filtered and used as a sample solution. Measurement is then taken of the sample solution 1ml in vitro anhydrous sodium carbonate 25g, Rochelle salt 25g of sodium hydrogen carbonate 20g, jeongyonghan reagent 25ml to 1L After dissolving the salts of the anhydrous sodium sulfate 200 to 800ml and copper sulfate _{(CuSO 4 · 5H 2 O)} 30g 4 1 ml of a solution of 1 ml of a solution dissolved in 200 ml of distilled water added with a drop of concentrated sulfuric acid is added, and then covered with aluminum foil and heated in a boiling water bath for 20 minutes. The heated test tube was cooled in running water for about 20 minutes, and then 254 g of ammonium molybdate was dissolved in 450 ml of distilled water containing 21 ml of concentrated sulfuric acid, and then 3 g of sodium biarsenate was dissolved in 25 ml of distilled water. 1 ml of solution left overnight at 38 ° C. was added to the solution and stirred until there was no foaming. The mixture was left to stand for 20 minutes, followed by 25 ml. The solution obtained was measured for absorbance at a wavelength of 520 nm on a spectrophotometer.

Reducing sugar is an important component of kochujang sweetness, and the reducing sugar change of kochujang of the above Examples and Comparative Examples is as shown in FIG. 4.

That is, the kochujang of the anchovy added gradually increased until 10 days of aging, but rapidly increased until 30 to 50 days of aging. There was no significant change during aging of 50 days. The control group increased rapidly until 40 days of fermentation and then slowly decreased. The increase in reducing sugar content of kochujang added with anchovy up to 50 days seems to be longer than that of the control because anchovy powder is used as a nutrient for fermentation of microorganisms.

Test Example 5 Chromaticity Measurement

The chromaticity of the kochujang added with the anchovy of Example 1, Example 2, Example 3, and Example 4 and that of the comparative example was measured, and the results are shown in Table 4 and FIG. 5.

In Fig. 5,-●-is comparative Gochujang,-○-is Example 1 gochujang,-▼-is Example 2 gochujang,-▽-is Example 3 gochujang, and-■-shows Example 4 gochujang.

In the red pepper paste with an increased amount of anchovy powder, the L value decreased and as the ripening period increased. The redness of a value decreased in the early stage of fermentation and then increased again in the second stage of fermentation. The b value of redness increased with increasing amount of anchovy, decreased in the early stage of fermentation, increased again in the middle stage, and decreased again in later stages. .

The ΔE value, which represents browning degree, was initially decreased in the control and Example 2 kochujang, and the other test groups increased. Regardless of the amount of anchovy added, the longer the aging time, the higher the ΔE value.

Table 4-1. Changes in Color of Kochujang with Ripening Period

Table 4-2. Changes in Color of Kochujang with Ripening Period

Test Example 6 Free Amino Acid Content Measurement

The free amino acid content of Kochujang added with anchovy of Example 1, Example 2, Example 3, and Example 4 and Kochujang of Comparative Example was measured, and the results are shown in Table 5.

Free amino acid was dissolved in 1 ml of Kochujang dried sample and dried again to derivatize PITC (Phenylisothiocyanate) and completely dried.Add 200ul of mixed solvent (140mM Sodium acetate 1000ml to 1.5ml of Tetraethylamine and Ethylenediaminetetraacetic acid, and add pH 6.0 to Acetic acid). After adjusting to 60 ml of Acetonitrile). HPLC was measured at HP 1100 Series, column at Waters Symmetry C ₁₈ and column temp. At 46 ° C and UV 254nm.

The free amino acid content of kochujang aged at 30 ° C. for 90 days is shown in Table 5.

In the case of Example 4 kochujang added with 20% anchovy powder, the content of free amino acid was 1390 mg%, and the amount of free amino acid increased as the amount of anchovy powder increased. The free amino acids of kochujang were high in the order of proline, histidine, cysteine, and the increase of free amino acid by addition of anchovy powder was especially high in aspartic acid, histidine, and proline. Increased in width.

Table 5. Changes in Free Amino Acid Content (mg%) of Kochujang Fermented at 30 ° C for 90 Days

Test Example 7 Organic Acid Measurement

The organic acids of the kochujang added with the anchovy of Example 1, Example 2, Example 3, and Example 4 and the kochujang of the comparative example were measured, and the results are shown in Table 6.

The organic acid was analyzed by homogenizing 10ml of distilled water into 1g of red pepper paste sample and filtering with 0.2um menbrane filter. The column was Amienx HPX-87H, solvent was 25mM H ₂ SO ₄ , flow rate 0.6ml / min, Detector was measured at UV 210nm.

Malic acid content of kochujang was the highest in Malic acid because it contained Malic acid and 5% of anchovy powder had the highest organic acid content. Total organic acid was about 7807.52 mg%. In addition, the content of citric acid was not significantly different between the experimental and control groups.

Table 6. Organic Acid Composition of Kochujang (mg%)

^* nd: not detect

Test Example 8 Inorganic Measurement

The minerals (Mineral) for the kochujang added with the anchovy of Example 1, Example 2, Example 3, Example 4 and the comparative example was measured and the results are shown in Table 7.

In the mineral pretreatment, about 2 g of each kochujang sample was placed in a crucible, pre-incinerated in a heater, and then burned in an 550 ° C. electric furnace for 2 hours and then cooled. Add 10 drops of deionized water, wet ash, add 4 ml of dilute nitric acid, send water away from the heater (120 ℃), and incubate for 1 hour in an 550 ℃ electric furnace. The resultant was purified by deionized water, filtered and analyzed by induced defect plasma atomic emission spectroscopy (Jobin Yvon 138 Ultima 2C).

ICP-AES Source: Argon plasma (6000K), Spectral range: 160-800 nm, Resolution: 0.005nm (UV), Wavelength for analysis: Ca 317.933nm Fe 259.940nm K 766.490nm Mg 279.079nm Na 589.592nm Se 196.090nm It was analyzed under the conditions of Zr 343.823 nm.

Kochujang increased the amount of minerals rapidly with the addition of anchovy powder. In particular, the Ca content increased sharply due to the high calcium content of anchovy powder used for addition. In the control group, calcium (Ca) and iron (Fe) were 462.2 ppm and 27.86 ppm, and the kochujang of Example 4 was 8142 ppm and 68.13 ppm, showing an increase of about 20 times Ca and about 2 times Fe.

Table 7. Mineral Composition of Kochujang (ppm)

Test Example 9 Sensory Evaluation

Addition of anchovy of Example 1 (addition of 5% of anchovy powder), Example 2 (addition of 10% of anchovy powder), Example 3 (addition of 15% of anchovy powder) and Example 4 (addition of 20% of anchovy powder) The sensory evaluation of kochujang of the control and the comparative example (control) was performed and the results are shown in Table 8-1 and Table 8-2.

Sensory evaluation personnel conducted basic knowledge and training on the taste and aroma of kochujang and doenjang for 20 people to understand the delicious selection of kochujang and doenjang, and then added them to the appearance, taste, color, The fragrance and the overall symbol were evaluated using a five-point scale (5 = best, 1 = worst) scale. Duncan's multiple range test was performed on the results, and statistical analysis was performed using SAS.

 The results of sensory tests and palatability of the control and anchovy pepper paste were not processed, and the results were statistically verified by Duncan's multiple test using SAS program. In the case of kochujang added with anchovy powder of 15 parts by weight or more based on 100 parts by weight of kochujang, it was found that the sensory characteristics were poor in all items. When the anchovy powder is 15 parts by weight or more based on 100 parts by weight of gochujang, it is believed that the taste and aroma of anchovy are lost. When the anchovy powder was added in an amount of 5 to 10 parts by weight based on 100 parts by weight of red pepper paste material, it was found to be superior to other test groups in all respects.

Table 8-1. Sensory Test Results of Kochujang

Item Comparative example Example 1 Example 2 Appearance 3.73 ± 0.96 ^a1) 4.00 ± 0.93 ^a 3.60 ± 0.74 ^a Taste 2.87 ± 0.99 ^a 3.40 ± 0.83 ^a 3.20 ± 1.01 ^a Color 3.80 ± 1.08 ^a 4.00 ± 0.85 ^a 3.53 ± 0.83 ^a Flavor 3.07 ± 0.96 ^ab 3.47 ± 0.99 ^a 3.33 ± 1.11 ^a Overall acceptability 3.20 ± 1.15 ^ab 3.60 ± 0.99 ^a 3.60 ± 0.83 ^a

¹⁾ Same letter in each colume are not significantly different at the 5% level using Duncan's multiple range p <0.05 in ANOVA test.

Table 8-2. Sensory Test Results of Kochujang

Item Example 3 Example 4 Appearance 3.74 ± 0.82 ^b 3.71 ± 0.59 ^c Taste 2.83 ± 0.83 ^b 2.84 ± 0.92 ^c Color 3.53 ± 0.92 ^b 3.61 ± 0.70 ^c Flavor 3.20 ± 0.74 ^b 3.18 ± 0.86 ^c Overall acceptability 3.30 ± 0.74 ^b 3.35 ± 0.83 ^c

¹⁾ Same letter in each colume are not significantly different at the 5% level using Duncan's multiple range p <0.05 in ANOVA test.

As described above, the present invention has been described with reference to the preferred embodiments and test examples, but a person skilled in the art may vary the present invention without departing from the spirit and scope of the present invention as set forth in the claims below. It will be understood that modifications and changes can be made.

As the result of the test example, the kochujang containing anchovy of the present invention has a functional level equal to or higher than that of the conventional kochujang, and the content of minerals is increased due to the addition of anchovies. It can provide nutrition for young people.

Claims (9)

In kochujang, Inoculate one or more strains selected from Aspergillus oryzae and Aspergillus sojae to the anchovy treated with alcohol and organic acid, add water, incubate and heat, and then mix or dry any one or more selected from wood vinegar and mushroom extract, or concentrate. Gochujang containing anchovy characterized in that it contains fermented anchovy seasoning. delete delete In the manufacture of red pepper paste, Inoculate one or more strains selected from Aspergillus oryzae and Aspergillus sojae to the anchovy treated with alcohol and organic acid, add water, incubate and heat, and then mix or dry any one or more selected from wood vinegar and mushroom extract, or concentrate. The anchovy fermented seasoning is added to the kochujang material, mixing and fermenting the method of producing anchovy containing anchovy. delete delete delete delete delete

Images