KR101105165B1 - Method for preparing korean hot pepper paste using jerusalem artichoke - Google Patents

Abstract

PURPOSE: A producing method of red pepper paste using helianthus tuberosus is provided to use the functionality of the helianthus tuberosus by using the helianthus tuberosus as a farinaceous source. CONSTITUTION: A producing method of red pepper paste using helianthus tuberosus comprises the following steps: inserting 200-400ml of malt extract per 100g of helianthus tuberosus powder for saccharifying; mixing the saccharified liquid with fermented soybeans powder for digesting for 3-4 hours at 55-65 deg C; and mixing the digested liquid with red pepper powder and edible salt.

Description

Production method of red pepper paste using pork potato {METHOD FOR PREPARING KOREAN HOT PEPPER PASTE USING JERUSALEM ARTICHOKE}

The present invention relates to a method for producing red pepper paste utilizing the functionality of the pork potato using the pork potato starch as a starch source.

Kochujang is Korea's representative fermented food that mixes fermented soybean and starch with red pepper powder. Since ancient times, it has occupied a very important position due to its unique taste and palatability. Kochujang is produced by fermentation of soy protein and starch during fermentation by enzymes, yeast and bacteria derived from Meju or Koji. Gochujang is a salty, sweet film, spicy taste is combined to influence the taste, it contains sweetness by the saccharification of starch. In addition to koji, the quality varies depending on the blending ratio of the raw materials and the soaking method. Glutinous rice is mainly used as a starch raw material, but flour, barley, and sweet potato are used.

Recently, according to the trend of health functional foods, functional red pepper paste is manufactured using various raw materials to satisfy the needs of consumers. In other words, studies have been made to improve the flavor and functionality of kochujang by replacing part of the starch source with fruit juice, persimmon, pumpkin, apple, or by adding red ginseng, mushroom, garlic, and thorny red pepper.

Heliantus tuberosus L. is a perennial plant native to North America and grows in various parts of the country due to the climatic conditions of Korea. Inuline, which accounts for about 75% of the weight of dried pork tubers, is a fructose polymer, in which β-D-fructofuranose binds β-1,2 and D-glucose binds α-1,2 in non-reducing terminal groups. When treated with acid or enzyme, fructooligosaccharides (FOS) such as inuline and inulooligosaccharides (ISO) and di-D-fructofuranose anhydride (DFA) are produced. This inulin is not decomposed by human gastric juice and digestive enzymes, but is fermented by intestinal microorganisms, thereby improving the intestinal environment and promoting bowel function. In addition, it is reported that fructose form does not raise blood sugar level even though it is decomposed, and it has been reported that calories are low, and it has an effect of improving obesity, reducing neutral lipids, inhibiting colorectal cancer, and having a hypoglycemic effect. Accordingly, many studies have been conducted to utilize the functionality of inulin by adding pork potatoes to food production.

Table 1 and Table 2 show the nutritional content and amino acid content per 100g of pork potatoes, respectively, Figure 1 shows the structure of inulin.

Nutrition Facts per 100 g of Pork Potato Ingredient Name content Ingredient Name content Ingredient Name content energy 69.0 kcal moisture 81.2% protein 1.9 g Geology 0.2 g Carbohydrate 15.0 g essential oil 0.50 g Ash 1.2 mg calcium 13.0 mg sign 55.0 mg iron 0.20 mg salt 2.0 mg potassium 630.0 mg Vitamin B ₁ 0.070 mg Vitamin B ₂ 0.050 mg Niacin 1.7 mg Vitamin C 12.0 mg

Amino Acid Content per 100g of Pork Potato Ingredient Name Content (mg) Ingredient Name Content (mg) Ingredient Name Content (mg) Isoleucine 68 Tyrosine 51 Alanine 68 Leucine 115 Threonine 65 Aspartic acid 388 Lysine 118 Tryptophan 22 Glutamic acid 302 Methionine 32 Balin 118 Glycine 54 Cysteine 24 Histidine 33 Proline 65 Phenylalanine 92 Arginine 98 Serine 67

Looking at Table 1 and Table 2 it can be seen that the pig potato may be a good starch source in the preparation of gochujang. That is, not only inulin, which is a major functional ingredient, but also a high sugar content and various amino acids are expected to have a good effect on the taste of kochujang. It also has the advantage of low heat compared to other starch sources.

The purpose of this study is to develop a method for producing red pepper paste that utilizes the functionality of swine potatoes using pork potato as a starch source of red pepper paste.

One aspect of the present invention comprises the steps of glycosylated 200-400ml malt extract per 100g of pork potato powder; Mixing and digesting meju powder in the saccharified solution; And mixing red pepper powder and salt in the digestive fluid; wherein the mixing ratio of the starch raw material consisting of the pork potato powder and the meju powder is 1: 1 to 2: 1, and the mixing ratio of the starch raw material, the red pepper powder and the salt Provides 3: 2: 1 to 3: 2: 1.5 method for preparing red pepper paste using pork potatoes.

The step of digestion may be made for 3 to 4 hours at 55 ~ 65 ℃.

Instead of the pork potato powder, a mixture of pork potato powder and glutinous rice powder in a ratio of 6: 4 to 4: 6 may be used.

Hereinafter, a method of preparing gochujang using pig potato of the present invention will be described in detail.

(1) Pig Potato Powder Manufacturing Step

After washing the pig potato tubers, peel them, cut them thinly, and dry them at 60 ° C for 3 days with a hot air dryer so that the moisture content is 5% or less. Dry potato potato tubers are pulverized to 50mesh or less to make pork potato powder.

(2) malt extract preparation step

Put malt powder into 8 ~ 12 times of water and keep it at 40 ℃, stir at 100rpm for 3 hours, and then juice. The juice is stored in a refrigerator at 2-6 ° C for at least 12 hours to obtain a clear supernatant.

(3) digestion stage

Pork potato powder is added to 2 ~ 4 times malt extract and heated at 50 ~ 70 ℃ for 5 minutes to make pork potato powder to be gelatinized and then cooled to 35 ~ 45 ℃. Add 1/2 part of meju powder of swine potato powder to the cooled pork potato powder gelatin, mix well, and digest for 3 ~ 4 hours in a thermostat fixed at 55 ~ 65 ℃.

(4) adding red pepper powder and salt

Red pepper powder and salt are mixed with the digested pork potato powder and meju powder. At this time, the pork potato powder and meju powder: red pepper powder: salt is 3: 2: 1 to 3: 2: 1.5.

(5) aging stage

Kochujang added with red pepper powder and salt is aged for more than 12 weeks to complete Kochujang.

According to the present invention, it is possible to increase the added value of the pork potato, and to supply red pepper paste that meets the various needs of soba noodles.

1 is a view showing the structure of inulin.

In the following, the present invention is described in more detail.

Example 1 Digestion Conditions

Add 100 mL of malt oil extract to 100g of pork potato powder, heat it for 5 minutes, add water, cool it to 40 ℃, mix it with 50g of meju powder, and mix well. Then, the temperature is 40 ℃, 50 ℃, 55 ℃, 60 ℃, 65 ℃, 70 After digestion for 3 hours in a thermostat fixed at ℃, 80 ℃ respectively, the digestion temperature was determined through the component test.

The amino acid nitrogen content, which is related to the content of free amino acid, was determined by Formal titration method, and the reducing sugar, which is an important sweet component of kochujang, was determined using D.N.S. method.

The content of reducing sugars and amino acid nitrogen for each is shown in Table 3.

Reducing Sugar and Amino Acid Nitrogen Content According to Digestion Temperature 40 ℃ 50 ℃ 55 ° C 60 ℃ 65 ℃ 70 ℃ 80 ℃ Reducing Sugar Content (%) 4.50 6.15 12.20 12.90 12.65 8.40 5.10 Amino Acid Nitrogen (%) 0.48 0.52 0.55 0.56 0.55 0.36 0.22

As shown in Table 3, the amount of reducing sugar gradually increased according to the digestion temperature, but showed a high value in the range of 55 ° C.-65 ° C., and rapidly decreased again from 70 ° C. The amount of amino acid nitrogen also showed the same tendency as reducing sugar although the degree of change was weak. Therefore, it was found that the digestion temperature of the pork potato starch and the meju powder mixture was suitable for 55 ℃ -65 ℃.

Five samples were prepared in the same manner, and then digested in a thermostat fixed at 60 ° C. for 2-6 hours, respectively, and the contents of reducing sugar and amino acid nitrogen were measured. Table 4 shows the results.

Reducing Sugar and Amino Acid Nitrogen Content with Digestion Time at 60 ℃ 2 hours 3 hours 4 hours 5 hours 6 hours Reducing Sugar Content (%) 11.50 12.90 13.10 13.20 13.15 Amino Acid Nitrogen (%) 0.36 0.56 0.62 0.63 0.64

As shown in Table 4, it can be seen that the content of reducing sugar is significantly increased when the digestion time is 2 hours compared to the case of 2 hours, but almost no change after 3 hours. The content of amino acid nitrogen shows the same aspect. Therefore, it was found that the digestion time of the pork potato starch and the meju powder combination was 3-4 hours.

Example 2 Mixing Ratio Test of Red Pepper Powder and Salt

In order to determine the optimal mixing ratio of red pepper powder and salt, starch raw materials were prepared according to digestion conditions, and red pepper paste with different mixing ratios of red pepper powder and salt was prepared. In other words, 100 ml of pork potato powder was added with 300 mL of malt extract, heated for 5 minutes, defrosted, and then cooled to about 40 ° C. Then, 50g of meju powder was mixed and mixed well, followed by digestion at 60 ° C for 3 hours. When 100 g of pork potato starch and 50 g of meju powder are 3, the ratio of red pepper powder is 4 (200 g), 3 (150 g), 2 (100 g), 1 (50 g), and the salt content is 2 (100 g), 1.5. Twelve kinds of red pepper paste samples (75g) and 1 (50g) were prepared and aged for 12 weeks. The sensory test results for each kochujang prepared in this way are shown in Table 5.

Preference according to the mixing ratio of kochujang Combination Starch raw material chili powder saline score standard - - - 80  One 3 4 One 44  2 3 4 1.5 48  3 3 4 2 42  4 3 3 One 58  5 3 3 1.5 52  6 3 3 2 42  7 3 2 One 78  8 3 2 1.5 72  9 3 2 2 66 10 3 One One 29 11 3 One 1.5 30 12 3 One 2 26

Looking at Table 5, it can be seen that the palatability is not good when the amount of red pepper powder is added or the same amount is mixed compared to the amount of starch raw material. When the amount of starch was mixed with red pepper powder at a ratio of 3: 2, the palatability was high, but when the amount of red pepper powder was further reduced to 3: 1, the degree of palatability was the lowest. Therefore, the mixing ratio of red pepper powder was found to be 3: 2 for the amount of starch raw material.

For the case where the starch-to-pepper mixture ratio was 3: 2, the palatability decreased as the salt addition ratio increased. In particular, when the salt addition ratio was 2, the acceptability decreased below the target.

From the above results, it can be seen that the most ideal raw material blending ratio when preparing red pepper paste using pork potato powder is starch raw material quantity: red pepper powder: salt = 3: 2: 1 to 3: 2: 1.5.

Example 3 Meju Powder Mixture Ratio Test

In order to determine the optimum mixing ratio of meju powder in starch raw material, fix the mixing ratio of starch raw material and red pepper powder salt (3: 2: 1), and then change the ratio of pork potato powder and meju powder Gochujang was prepared. In other words, 1: 2 (50g: 100g), 1: 1 (75g: 75g), 2: 1 (100g: 50g), 3: 1 (112g: 38g), 4: 1 ( 120g: 30g) was prepared by digesting the starch raw material digested with four kinds of red pepper paste with 100g and 50g of salt and aged for 12 weeks. Table 6 shows the sensory test results for each kochujang prepared in this way. The sensory test was conducted on a panel of 20 students consisting of 5 well-trained college students, 5 graduate students, 5 housewives, and 5 university professors. Poor = 2, very bad = 1). The preference is based on good (4 points) for commercial products, and the target value is 70 points.

Degree of preference according to the blending ratio of meju powder Combination Pork Potato Powder Meju powder score standard - - 80  One One 2 65  2 One One 72  3 2 One 78  4 3 One 68  5 4 One 60

In Table 6, when the starch raw material is blended, the preference is decreased when the meju powder or the pork potato powder is mixed too much compared to the pork potato powder. The most suitable compounding ratio was the case of pork potato powder: meju powder = 2: 1.

When the amount of the starch powder was added, the color of red pepper paste became darker, which adversely affected the taste. Table 7 shows the results of chromaticity analysis for the five blending spheres for the meju powder mixture ratio experiment. The chromaticity of red pepper paste was measured by reflected light with a color difference meter (CR-200, Minolta, Japan). The measurement was performed using a standard white plate (L = 93.87, a = -1.41, b = 1.61), and the average value was taken by measuring three times repeatedly.

Color Analysis Results of Meju Powder Mixture color
Combination L a b standard 32.77 24.32 20.14  One 31.48 24.21 21.33  2 31.74 24.26 21.42  3 31.22 24.13 21.68  4 30.87 24.05 21.72  5 30.45 23.98 21.83

Looking at Table 7, it can be seen that the a value indicating the red color is not affected by the use of pork potato powder as the starch raw material, but the L value indicating the brightness and the b value indicating the yellow color are somewhat affected. . In other words, as the amount of pork potato powder added increased, the L value decreased and the b value continued to increase. As a result, the color of red pepper paste became dark.

Example 4 Starch Mixture Ratio Test

In the preparation of red pepper paste with pork potato powder, the L and a and b values were both reduced and darkened as the amount of pig potato powder was increased. In order to improve this, the amount of meju flour in the formulation of starch raw materials was fixed, and starch powder was digested by varying the ratio of pork potato powder to glutinous rice flour, and then red pepper paste was prepared by combining red pepper powder and salt according to the optimum blending ratio. In other words, the amount of meju powder in the amount of starch is fixed at 50g and the ratio of pork potato powder to glutinous rice flour is 8: 2 (80g: 20g), 6: 4 (60g: 40g), 4: 6 (40g: 60g), Two kinds of red pepper paste samples were prepared by mixing 100 g of red pepper powder and 50 g of salt in digested starch raw material mixed with 2: 8 (20 g: 80 g) and aged for 12 weeks.

Table 8 shows the sensory test results for each kochujang prepared in this way.

Preference according to the mixing ratio of glutinous rice flour Combination Pork Potato Powder Glutinous rice flour score standard - - 80  One 8 2 76  2 6 4 78  3 4 6 74  4 2 8 75

Looking at Table 8, it can be seen that mixing glutinous rice flour with pork potato powder as a starch raw material does not affect the taste degree.

In order to determine the effect of glutinous rice flour added to the color of kochujang, the color analysis of the starch blend ratio was shown in Table 9.

Color Analysis Results for Starch Mixtures color
Combination L a b standard 32.77 24.32 20.14  One 31.28 24.21 21.63  2 31.44 24.24 21.42  3 31.76 24.18 21.48  4 32.27 24.26 21.32

Looking at Table 9, the L value increased and the b value decreased as the amount of glutinous rice flour increased. In other words, as the amount of glutinous rice flour added increased, the color of red pepper paste was closer to the commercial product.

From the above results, considering the color of red pepper paste, glutinous rice flour may be added, but it was found that adding glutinous rice powder did not affect the preference of pork potato red pepper paste.

Claims (3)

Adding and saccharifying 200 to 400 ml of malt extract per 100 g of pork potato powder;
Mixing and digesting meju powder in the saccharified solution; And
Mixing red pepper powder and salt in the digestive fluid; includes;
The mixing ratio of the starch raw material consisting of the pork potato powder and the meju powder is 1: 1 to 2: 1,
The mixing ratio of the starch raw material, the red pepper powder and the salt is 3: 2: 1 to 3: 2: 1.5 manufacturing method of kochujang using a pig potato. The method of claim 1,
The step of digestion is a method of producing gochujang using pig potatoes made for 3 to 4 hours at 55 ~ 65 ℃. The method of claim 1,
Pigment powder and glutinous rice powder in the ratio of 6: 4 to 4: 6 instead of the pork potato powder is a method of producing red pepper paste using a pork potato.

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