KR100867209B1 - Method for manufacturing herbal jujube red pepper and its composition - Google Patents

Abstract

The present invention relates to a method for preparing herbal jujube and its composition, and a method for producing a nutritious herbal jujube with improved juiciness and flavor by mixing and aging jujube, herbal medicine, shrimp and mussel salt. To provide.

The present invention is a red pepper powder manufacturing process (first step) to remove and crush the foreign substances remaining in the red pepper, and Cheonggukjang powder manufacturing process (second step) to freeze-dried and crushed after the production of Cheonggukjang, salt, shrimp, mussels Shrimp and mussel salt manufacturing process (3rd step), mixed with roasted, roasted, and jujube, Ogapi, Yulmu, Umbrella, pine needles, three hundred seconds, mulberry, elm, licorice extract liquor manufacturing process (fourth step) ), And the process of manufacturing jujube powder (5th step) which removes foreign substances remaining in jujube and lyophilizes and grinds, and malt solution manufacturing process of mixing malt and water, extracting malt and mixing glutinous rice grains ( 6th step), the primary mixing and maturing step (7th step) of mixing after extracting the herbal extract of the 4th step, jujube powder of the 5th step, malt solution of the 6th step, and maturing, and the said 1st step Red pepper powder, Cheonggukjang powder of the 2nd process, 3 balls Of jujube, herbal medicine, shrimp, mussel salt containing jujube, herbal medicine, shrimp and mussel salt, characterized in that it consists of a secondary mixing and ripening step (eighth step) of mixing and aging shrimp, mussel salt, and mixing and aging of the seventh step. It relates to a manufacturing method and a composition thereof.

Description

The herbal jujube-red pepper paste of manufacturing method and its composition

1 is a manufacturing process of the herbal jujube pepper and its composition.

The present invention relates to a method for preparing herbal jujube and its composition, and a method for producing a nutritious herbal jujube with improved juiciness and flavor by mixing and aging jujube, herbal medicine, shrimp and mussel salt. To provide.

Herbal medicine and jujube contained in the present invention has the following features and effects.

Ogapi is divided into five leaves and five leaves on one branch is good because it is said to be Oga (五 佳) to change to the current Oga (五 加). This medicine has a peculiar smell, taste is hot and bitter, and the nature is warm. In addition, it helps to strengthen the tendons and bones by strengthening the liver and kidneys, which is used for limb paralysis, weakness in the waist and knee, weakness of the lower limbs, fractures, bruises, swelling, immune enhancement, antioxidants, anti-fatigue, anti-high temperature, anti- Stimulation, endocrine function, blood pressure control, anti-radioactivity, detoxification.

The oak tree is a deciduous broad-leaved arboreous tree belonging to the family Arboraceae, whose stem is 15-25 m high, and has thorns. The bark is vertically spaced and grey, and the lanceolate is cut into 5-9 branches. The lobes are egg-shaped, yellow-white pentagonal flowers in the form of mountain inflorescences in May-June, the nucleus is spherical, and in October black. By ripening, these lumber is mainly used as planks, utensils (器具 材), bark (樹 한) is used as a herbal medicine, and is effective for neuralgia and pain.

Sambaekcho is a rare grass that grows heavily in forested waters in southern areas including Jeju Island. It grows up to 30 ~ 90cm and leaves are egg-shaped. In early summer, 2-3 leaves beneath the stem flower are white. Herbs, such as Chinese herbal medicine and herbal milk, are said to cure species and individuals, to excrete faeces well, to spute phlegm, to break up blockages, to release hard mass in the stomach, and to treat boils or swelling, constipation, diabetes and liver disease. It is known to be effective in the prevention and treatment of adult diseases such as cancer, hypertension, heart disease, women's diseases and kidney disease. In recent years, the active substance of three hundred seconds, such as Quercetin, Quercitzin, Sisotuercitri, and Ruchin, has been used to cleanse blood and supply a lot of blood deeply into each tissue of the whole body to strengthen and protect peripheral arteries. It has been reported that water-soluble tannins have a high ability to inhibit carcinogenesis by preventing DNA (gene) mutations.

Chinese elm belonging to the family Elm (Ulmaceae), there are many kinds of elm (Ulmus parvifolia), Elm (Ulmus macrocarpa), Ulm laciniata, Ulm davidiana, etc. It is a deciduous tree growing in Korea, Japan and China. In particular, dried roots of the bark of the elm tree are widely used in oriental medicine and folk remedies such as diarrhea, gonorrhea, species, carbuncles and mastitis. In addition, the sap of the root bark is used for liver cancer, and the cyst lobe is a leaf part of the elm tree, which is used for anti-inflammatory of swelling, lumbar pain and toothache, and the fruit is used for antiparasitic and antifungal use.

In particular, the bark of elder bark has various physiological activities, but there are no studies on the components that impart the physiological activity. However, Kim Jong-pyung (refer to Master's Thesis, Seoul National University, Aug. 1995) separated the davidianone compounds from the elm tree by the typical natural solvent extraction method. The cytotoxicity, antibacterial activity and antioxidant activity of these components were reported. These compounds are low molecular weight organic compounds, and have been found to be a major component of anticancer effects, anti-inflammatory and anti-edema effects by cytotoxicity.

Yulmu, also known as the righteous man, human beauty, and meaning (薏米), is hard inside, grows straight, and branches. The leaves are alternate, lanceolate, about 2.5cm of butterfly, and the lower part is leafy. Taken for a long time as a car, it is effective in promoting the growth of children, indigestion, stamina enhancement, skin care, obesity, diuresis, pain, jingyeong, formal function, edema, neuralgia, rheumatism, bladder stones. In addition, in oriental medicine, it is used for treatment of appendicitis, such as rhubarb mokdanpi-tang, and Kwakhyangjeonggi, and recently, it is known that there is a tumor suppressing ingredient called cogenenolide through analyzing the components of Yulmu.

Jujube is an orchard grown widely because it is suitable for the climate of Korea and is easy to cultivate and has good shelf life of products. Jujube contains protein, fat and other nutrients, and 36 kinds of various inorganic elements. In particular, jujube contains vitamin C, vitamin B group, calcium, phosphorus and so on. In addition, the moisture content of green jujube is 74%, the red jujube raw water content is 60%, and the dry jujube water content is 30%. The major components of jujube are 28% glucose and fructose, and 1.5% protein. The ethanol extract of jujube was administered to rats with damaged liver, and it has been reported that the recovery and protection effect of damaged liver is good. In oriental medicine, jujube is used as a tonic tonic, steamed and dried ripe jujube, and it is known to lower heat when eaten and to reduce constipation by diluting stools and to stop coughing. There is a research report that the jujube contains a lot of ingredients that activate Cyclic AMP).

In particular, the production of jujube has peaked in the last five years, from 12,600 tonnes in 1994 to 14,000 tonnes in 1996, and then continues to decline. In the past, most of domestic jujube has been mainly consumed only as herbal medicine or dehydration products, but since 1994, demand for jujube has increased due to the development of new jujube drinks. However, as the consumption of jujube beverages has slowed down, the processing amount of jujube has decreased significantly. Therefore, since jujube farmers need to support income of jujube farmers by increasing consumption through development of new products, jujube is produced and sold on the market. In addition to improving the quality of processed products, development of new products is required.

In general, Kochujang is a traditional food of Korea, and the production process of Kochujang, which is widely used, is made by mixing flour, glutinous rice, malt and fermenting it, and then mixing meju powder, red pepper powder, and salt. It is very excellent in terms of food, and red pepper paste contains many beneficial nutrients such as protein, fat, vitamin B2, vitamin C, and carotene. Not only is it excellent in nutrition, but its spicy, sweet and salty taste makes it a unique food that is hard to find in the world.

However, it is simple to saccharify the malt by directly using the enzyme of malt. However, the taste and aroma are deteriorated due to the peculiar smell due to the smell of gold rather than the deep taste of red pepper paste. The age of preference is different depending on the age and class of consumers. There is a concern that the taste can not meet, there is a problem that does not fully satisfy the various symbols and functionality.

Recently, various ingredients have been added to red pepper paste, and red pepper paste with flavor, flavor, nutrients, and functionality has been developed.

 Examples include ginseng red pepper paste (Patent Publication No. 89-6602), apple red pepper paste (Patent Publication No. 95-53422), brown rice red pepper paste (Patent Publication No. 90-14088), acorn red pepper paste (Patent Publication No. 95-35638) Garlic red pepper paste (Patent Publication No. 95-429221).

The present invention has been made in view of the situation of the prior art as described above, the object of the present invention is to mix and mature jujube, herbal medicine, shrimp, mussel salt and nutritionally excellent herbal jujube red pepper while improving its unique taste and flavor It is to provide a method for producing and a composition thereof.

The present invention relates to a method for producing herbal jujube and its composition,

When presenting in detail the manufacturing method of herbal jujube pepper according to the present invention is shown in Figure 1, it consists of the following steps.

Step 1: red pepper powder manufacturing process

The red pepper powder manufacturing process is a process of removing and grinding foreign substances remaining in red pepper.

Water dried 1 ~ 5% by weight of the dried red pepper using an air shower to remove foreign substances remaining on the epidermis, remove the top and seeds of the pepper, and pulverized 200 ~ 300mesh to prepare the red pepper powder.

At this time, when the water content of red pepper powder is 5% by weight or more, it is preferable that the water content of red pepper powder is 1 to 5% by weight since the grinding is not easily performed due to the moisture remaining in the red pepper.

At this time, the air shower used to remove the foreign matter is to use a general air compressor used in the art, and by using the air shower on the naturally dried pepper, a large amount of red pepper can be easily removed foreign substances remaining on the epidermis. have.

Second Process: Cheonggukjang Powder Manufacturing Process

Cheonggukjang powder manufacturing process is a process of lyophilizing and crushing after the production of Cheonggukjang,

Steam soybeans for 2 hours, inoculate 5-10% by weight of purely isolated Cheonggukjang (Bacillus Subtilis) into steamed soybeans, fermented at 38-40 ℃ for 16-20 hours After the preparation, the prepared Cheonggukjang is frozen for more than 24 hours at minus 30 ℃, lyophilized in a freeze dryer at minus 30 ℃ and pulverized to 200 ~ 300mesh to prepare the Cheonggukjang powder.

Third Process: Shrimp and Mussel Salt Manufacturing Process

Shrimp and mussel salt manufacturing process is a process of mixing, roasting and grinding salt, shrimp and mussels.

Salt, shrimp, and mussels are mixed and roasted 2 to 4 times at 120 to 150 ° C. for 5 to 10 minutes and then crushed to 200 to 300 mesh to produce shrimp and mussel salts.

At this time, the mixing ratio of salt, shrimp, mussels is preferably 1: 1: 1 by weight.

4th step: Herbal extract manufacturing process

The herbal extract manufacturing process is a process of hot water extraction of jujube, organza, yulmu, oak, pine needles, three hundred seconds, mulberry or radish, elm, licorice,

Jujube, Ogapi, Yulmu, moth, pine needles, three hundred vines, mulberry, elm, licorice, remove foreign substances in flowing water, and then remove the foreign substances in boiling water (100 ~ 120 ℃) jujube, Ogapi, yulmu, oak, pine needles , 300 seconds, mulberry, elm, licorice mixed with 1: 0.15 by weight and then hot water extraction for 10 to 12 hours to prepare a herbal extract with a solid content of 10 to 30% by weight.

At this time, jujube 15.1 ~ 19.8% by weight, Ogapi 4.2 ~ 5.7% by weight, yulmu 15.1 ~ 19.8% by weight, oak 15.1 ~ 19.8% by weight, pine needles 4.2 ~ 5.7% by weight, three hundred seconds 15.1 ~ 19.8% by weight, mulberry 15.1 ~ 19.8% by weight It is preferable to mix it with 4.2 to 5.7 weight% of elm and 7.2 to 8.5 weight% of licorice.

5th process: jujube manufacturing process

Jujube manufacturing process is a process of removing foreign substances remaining in jujube, lyophilizing and grinding.

Remove the foreign substances remaining on the epidermis through the air shower on the selected jujube, remove the seeds of the jujube from which the foreign substances have been removed, and freeze at less than 30 ℃ for more than 24 hours, and then freeze in a freeze dryer of vacuum below 30 ℃ Dried and ground to 200 ~ 300mesh to prepare a jujube powder.

Step 6: malt solution manufacturing process

The malt manufacturing process is a process of mixing malt and water, extracting malt and mixing glutinous rice grains.

Mix malt and water 1: 1 by weight, and then stir for 10 to 20 minutes, prepare a malt extract with a solid content of 10 to 15% by weight using a fine sieve, and then add 5 to 15 moisture content to the malt. Glutinous rice grains in weight percent of 1: 0.1 to 0.2 by weight and mixed for 30 to 60 minutes while stirring in 100-120 ℃ heated in a bath.

At this time, the glutinous rice grains mixed with the malt extract are released from the core of the glutinous rice grains by heating and stirring.

7th step: mixing and extracting herbal extract, jujube, malt

Mixing and primary aging process is a step of aging after mixing the herbal extract of the fourth step, jujube of the fifth step, malt solution of the sixth step,

Jujube, Ogapi, Yulmu, Umbrella, pine needles, three hundred vinegar, mulberry, elm, licorice herbal extract of the fourth step, jujube powder of the fifth step, malt solution of the sixth step 1: 3: 1 by weight After aging for 24 hours at low temperature of 10 ~ 15 ℃.

8th process: mixing process and secondary ripening process

The mixing step and the second ripening step are the steps of mixing and ripening the red pepper powder of the first step, the cheongukjang powder of the second step, shrimp and mussel salt of the third step, and the mixed and matured materials of the seventh step,

The red pepper powder of the first step, the chungkukjang powder of the second step, shrimp and mussel salt of the third step, and the mixed and matured products of the seventh step are mixed and stored in Onggi, and then stored at low temperature of 5 to 15 ° C at 30 to 40 Aging daily.

At this time, 32.61% by weight of red pepper powder of the first step, 10.87% by weight of the soybean paste powder of the second step, 2.17% by weight of shrimp and mussel salt of the third step, 54.35% by weight of the mixed and matured product of the seventh step desirable.

Hereinafter, the present invention will be described in more detail with reference to Examples. However, the following examples are only intended to specifically illustrate the present invention, it is obvious to those skilled in the art that the scope of the present invention is not limited. That is, simple modifications or changes of the present invention can be easily carried out by those skilled in the art, and all such modifications or changes can be seen to be included in the scope of the present invention.

Example: Method of preparing herbal jujube red pepper and its composition

Remove the foreign substances on the epidermis by using an air shower on naturally dried red pepper with a moisture content of 3% by weight, remove the top and seeds of the red pepper, and grind to 250mesh to make 32.61kg red pepper powder.

Steamed soybeans for 2 hours, inoculated with 7% by weight of purely isolated Cheongguk bacteria in steamed soybeans, fermented at 38 ° C for 18 hours to produce Cheonggukjang, and frozen frozen Cheonggukjang at minus 30 ° C for 24 hours. After freeze-drying in a freeze dryer at minus 30 ℃ and then pulverized to 250mesh to prepare 10.87kg of cheongukjang powder.

Salt, shrimp, and mussels of the same weight are mixed and roasted three times at 130 ° C. for 7 minutes and then pulverized to 250mesh to produce 2.17 kg of shrimp and mussel salt.

0.93 kg of jujube, 0.3 kg of cucumber, 40 kg of jujube, 0.93 kg of jujube, 0.9 kg of pine needles, 0.3 kg of pine needles, 0.93 kg of mulberry, 0.93 kg of mulberry, 0.3 kg of elm, After mixing 0.45kg of licorice, hot water is extracted for 12 hours to prepare 10.87kg of the herbal extract having a solid content of 20% by weight.

Remove the foreign substances on the epidermis by using an air shower on the selected jujube, remove the seeds of the jujube, and freeze-dried in a freeze dryer at -30 ℃ below 30 ℃ after freezing the dried jujube at -30 ℃. Grind to make 32.61 kg jujube.

After mixing malt and water of the same weight and stirring for 15 minutes, using a fine body to prepare 9.87kg malt extract with a solid content of 13% by weight 1kg of glutinous rice grains of 10% by weight in the malt extract prepared The mixture was stirred for 45 minutes at 120 ° C. while heating to prepare a 10.87 kg malt solution.

10.87 kg of herbal extract, 32.61 kg of jujube, 10.87 kg of malt solution are mixed, stored in Onggi and aged at 15 ° C. for 24 hours to prepare 54.35 kg of mixed aging product.

32.61 kg of red pepper powder, 10.87 kg of cheonggukjang powder, 2.17 kg of shrimp and mussel salt, 54.35 kg of mixed ripened product (consisting of 10.87 kg of herbal extract, 32.61 kg of jujube powder and 10.87 kg of malt solution) After it is stored in Onggi, mature at 30 ℃ for 30 days.

Comparative Example: A method of preparing gochujang generally manufactured in the art.

Moisture content of 3kg% of dried naturally dried 4kg red pepper epidermis, remove the top and seeds of the pepper, pulverized to 250mesh to prepare 3kg red pepper powder.

Steamed 2kg soybeans for 2 hours, inoculated with 7% by weight of purely isolated Cheonggukjang in steamed soybeans, fermented at 38 ℃ for 18 hours to produce Cheonggukjang. After freezing time, lyophilized in a freeze-dryer at minus 30 ℃ and then pulverized to 250mesh to prepare 1kg Cheonggukjang powder.

After mixing 2kg of malt and 2kg of water and stirring for 15 minutes, 2.8kg of malt extract having a solid content of 13% by weight was prepared using a fine powder, and then 0.2kg of glutinous rice flour in the malt extract. To prepare a 3kg malt solution.

1 kg of starch syrup is dissolved by stirring while heating at 100 ° C. for 10 minutes.

Mix 3kg red pepper powder, 2kg cheongukjang powder, 0.2kg salt, 3kg malt liquid, 1kg syrup and store it in Onggi for 30 to 40 days.

In order to measure the flavor, taste, etc. of gochujang according to the embodiment of the present invention and kochujang according to the comparative example, the sensory test was performed.

At this time, the sensory test was measured by nine-point symbol scale method by dividing seven panels including color, aroma, delicious taste, spicy taste, sweetness, salty taste, sour taste and overall preference degree for 30 panelists for red pepper paste of Example and red pepper paste of Comparative Example. It was.

As a result, as shown in Table 1, the preference of Kochujang of the present invention was high in all items, and in particular, the preference was very high in overall preference.

Example Comparative example color 7.85 6.33 incense 6.58 6.05 A delicious taste 6.12 5.97 Spicy 5.34 5.12 sweetness 5.61 5.33 Salty 4.68 4.56 Sour taste 2.12 2 Overall preference 8.76 6.78

The present invention promotes health by utilizing the excellent efficacy of jujube and herbal medicine ingredients contained in the ingredient to activate the body's immune system (Cyclic AMP), malt from Kochujang prepared by the conventional Kochujang preparation method By eliminating the peculiar taste such as the smell of gold, it has the effect of responding to various tastes according to the consumer's age.

In addition, the present invention has the effect of increasing the consumption of jujube by increasing the consumption of jujube by producing a kochujang containing jujube, the income of the jujube farmers.

Claims (6)

Red pepper powder manufacturing process (first step) to remove foreign substances, taps, seeds in the dried pepper, and milled into 200 ~ 300mesh to produce red pepper powder; Inoculate 5 ~ 10% by weight of the soybeans steamed steamed soybean and fermented at 38 ~ 40 ℃ for 16 ~ 20 hours to produce Cheonggukjang, and frozen the prepared Cheonggukjang at minus 30 ℃ for more than 24 hours, then minus 30 Cheonggukjang powder manufacturing process (second step) to freeze-dried in a freeze dryer ℃ ℃ and pulverized to 200 ~ 300mesh to produce the cheongukjang powder; Shrimp and mussel salt manufacturing process (3rd step), which mixes salt, shrimp and mussels, roasts 2 ~ 4 times at 120 ~ 150 ℃ for 5-10 minutes, and then crushes them to 200 ~ 300mesh to produce shrimp and mussel salt. ; Jujube, Ogapi, Yulmu, Umbrella, pine needles, three hundred vinegar, mulberry, elm, licorice, which are free from foreign substances in boiling water, are mixed at a ratio of 1: 0.15 by weight, and extracted with hot water for 10 to 12 hours. Herbal extract manufacturing process (4th process) which manufactures herbal extract which is%; A jujube manufacturing process (fifth step) of removing the foreign matter from the jujube, lyophilizing, and then crushing it into 200 ~ 300mesh to manufacture jujube; Mix the malt and water 1: 1 by weight, and then stir for 10 to 20 minutes, and prepare a malt extract having a solid content of 10 to 15% by weight using a fine body. Malt liquor manufacturing process (sixth step), which is mixed with glutinous rice grains having a weight of ˜15% by weight 1: 0.1 to 0.2 and heated at 100 to 120 ° C. for 30 to 60 minutes; Jujube, Ogapi, Yulmu, Umbrella, pine needles, three hundred vinegar, mulberry, elm, licorice herbal extract of the fourth step, jujube powder of the fifth step, malt solution of the sixth step 1: 3: 1 by weight After the first mixing and ripening step (seventh step) for aging for 24 hours at a low temperature of 10 ~ 15 ℃; The red pepper powder of the first step, the chungkukjang powder of the second step, shrimp and mussel salt of the third step, and the mixed and matured products of the seventh step are mixed and stored in Onggi, and then stored at low temperature of 5 to 15 ° C at 30 to 40 A method for producing herbal jujube red pepper, characterized in that it consists of a secondary mixing and ripening step (eighth step) for daily aging. The method of claim 1, Shrimp and mussel salt obtained by the shrimp and mussel salt manufacturing process is a method of producing a herbal jujube red pepper characterized in that the salt, shrimp, mussels mixed 1: 1 by weight. The method of claim 1, The herbal extract obtained in the herbal extract manufacturing process is 15.1-19.8 wt% jujube, 4.2-5.7 wt% Ogapi, 15.1-19.8 wt% Yulmu, 15.1-19.8 wt% of oak, 4.2-15.7 wt% of pine needles, 15.1-19.8 wt% of pine needles , 15.1-19.8 wt% of mulberry, 4.2-5.7 wt% of elm, 7.2-8.5 wt% of licorice, the method of producing herbal jujube pepper. The method of claim 1, The mixing ratio of the second mixing and ripening process was 32.61% by weight of red pepper powder of the first step, 10.87% by weight of the soybean paste powder of the second step, 2.17% by weight of shrimp and mussel salt of the third step, and the mixed and matured product of the seventh step 54.35 Method for producing herbal jujube red pepper characterized in that the weight%. Chinese herbal red pepper paste prepared by the method of claim 1. delete

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