KR101105733B1 - Manufacturing method of vinegared red pepper paste using lactic acid bacteria - Google Patents
Manufacturing method of vinegared red pepper paste using lactic acid bacteria Download PDFInfo
- Publication number
- KR101105733B1 KR101105733B1 KR1020100007962A KR20100007962A KR101105733B1 KR 101105733 B1 KR101105733 B1 KR 101105733B1 KR 1020100007962 A KR1020100007962 A KR 1020100007962A KR 20100007962 A KR20100007962 A KR 20100007962A KR 101105733 B1 KR101105733 B1 KR 101105733B1
- Authority
- KR
- South Korea
- Prior art keywords
- lactic acid
- acid bacteria
- fruit
- concentrate
- red pepper
- Prior art date
Links
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 title claims abstract description 312
- 239000004310 lactic acid Substances 0.000 title claims abstract description 156
- 235000014655 lactic acid Nutrition 0.000 title claims abstract description 156
- 241000894006 Bacteria Species 0.000 title claims abstract description 155
- 239000001728 capsicum frutescens Substances 0.000 title claims abstract description 47
- 240000004160 Capsicum annuum Species 0.000 title claims abstract description 45
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 title claims abstract description 45
- 235000007862 Capsicum baccatum Nutrition 0.000 title claims abstract description 45
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 12
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 82
- 239000012141 concentrate Substances 0.000 claims abstract description 47
- 238000002156 mixing Methods 0.000 claims abstract description 41
- 239000007788 liquid Substances 0.000 claims abstract description 33
- 235000021109 kimchi Nutrition 0.000 claims abstract description 32
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims abstract description 25
- 239000008101 lactose Substances 0.000 claims abstract description 25
- 239000006002 Pepper Substances 0.000 claims abstract description 20
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 19
- 241000722363 Piper Species 0.000 claims abstract description 19
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 19
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 19
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 19
- 241000186660 Lactobacillus Species 0.000 claims abstract description 16
- 229940039696 lactobacillus Drugs 0.000 claims abstract description 16
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 11
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 11
- 235000021446 Apple puree Nutrition 0.000 claims abstract description 10
- 238000000034 method Methods 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 239000000654 additive Substances 0.000 claims description 6
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 5
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 5
- 240000006365 Vitis vinifera Species 0.000 claims description 5
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 5
- 239000000843 powder Substances 0.000 abstract description 26
- 235000013311 vegetables Nutrition 0.000 abstract description 9
- 235000019674 grape juice Nutrition 0.000 abstract description 6
- 238000000855 fermentation Methods 0.000 abstract description 4
- 230000004151 fermentation Effects 0.000 abstract description 4
- 239000004615 ingredient Substances 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 description 8
- 239000003755 preservative agent Substances 0.000 description 8
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 240000007594 Oryza sativa Species 0.000 description 5
- 235000007164 Oryza sativa Nutrition 0.000 description 5
- 238000001514 detection method Methods 0.000 description 5
- 230000002335 preservative effect Effects 0.000 description 5
- 235000009566 rice Nutrition 0.000 description 5
- 238000002474 experimental method Methods 0.000 description 4
- 235000011194 food seasoning agent Nutrition 0.000 description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 3
- 230000002401 inhibitory effect Effects 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 240000002234 Allium sativum Species 0.000 description 2
- 241000512259 Ascophyllum nodosum Species 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 229930091371 Fructose Natural products 0.000 description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 2
- 239000005715 Fructose Substances 0.000 description 2
- 241000233866 Fungi Species 0.000 description 2
- 244000000231 Sesamum indicum Species 0.000 description 2
- 235000003434 Sesamum indicum Nutrition 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- 235000021425 apple cider vinegar Nutrition 0.000 description 2
- 229940088447 apple cider vinegar Drugs 0.000 description 2
- 235000015278 beef Nutrition 0.000 description 2
- YKPUWZUDDOIDPM-SOFGYWHQSA-N capsaicin Chemical compound COC1=CC(CNC(=O)CCCC\C=C\C(C)C)=CC=C1O YKPUWZUDDOIDPM-SOFGYWHQSA-N 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000004611 garlic Nutrition 0.000 description 2
- 210000000936 intestine Anatomy 0.000 description 2
- 235000021579 juice concentrates Nutrition 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- 235000019614 sour taste Nutrition 0.000 description 2
- 235000019654 spicy taste Nutrition 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 108010062877 Bacteriocins Proteins 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010016952 Food poisoning Diseases 0.000 description 1
- 208000019331 Foodborne disease Diseases 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 101000911772 Homo sapiens Hsc70-interacting protein Proteins 0.000 description 1
- 101001139126 Homo sapiens Krueppel-like factor 6 Proteins 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- 241000077360 Neocrema Species 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- GQALMNOKUXEMRV-MCDZGGTQSA-N [(2r,3s,4r,5r)-3,4-dihydroxy-5-(6-oxo-3h-purin-9-yl)oxolan-2-yl]methyl dihydrogen phosphate;sodium Chemical compound [Na].O[C@@H]1[C@H](O)[C@@H](COP(O)(O)=O)O[C@H]1N1C(NC=NC2=O)=C2N=C1 GQALMNOKUXEMRV-MCDZGGTQSA-N 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000002790 anti-mutagenic effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 210000001185 bone marrow Anatomy 0.000 description 1
- 235000015155 buttermilk Nutrition 0.000 description 1
- 235000017663 capsaicin Nutrition 0.000 description 1
- 229960002504 capsaicin Drugs 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 235000005473 carotenes Nutrition 0.000 description 1
- 150000001746 carotenes Chemical class 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 235000013896 disodium guanylate Nutrition 0.000 description 1
- 239000004198 disodium guanylate Substances 0.000 description 1
- 230000029142 excretion Effects 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 235000013572 fruit purees Nutrition 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 239000008213 purified water Substances 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 230000003248 secreting effect Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 230000035900 sweating Effects 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 230000004580 weight loss Effects 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/51—Concentration
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
Abstract
본 발명은 초고추장 제조방법에 관한 것으로, 특히 과일농축액 배지에유산균을 접종 발효시킨 과일유산균액을 고추장 및 부가원료와 혼합하여 국민 건강증진 향상을 도모할 수 있도록 한 유산균이 함유된 초고추장 제조방법에 관한 것이다.
본 발명에 따른 유산균이 함유된 초고추장 제조방법은 과일액에 김치유산균분말과 식물성유산균액(락토소스)을 일정 중량비로 혼합하여 과일유산균액을 생성하고, 상기한 과일유산균액과 고추장 및 부가원료를 일정 중량비로 혼합하여 생성하도록 구성된다. 또한, 본 발명에 따른 유산균이 함유된 초고추장 제조방법은 과일농축액에 김치유산균분말과 식물성유산균액(락토소스)을 일정 중량비로 혼합하여 과일유산균액을 생성하고, 상기 과일유산균액을 배양기에서 일정 시간 발효시킨 후, 상기 발효된 과일유산균액과 고추장 및 부가원료를 일정 중량비로 혼합하여 생성하도록 구성된다. 이때, 상기 과일유산균액은 전체 중량의 5 내지 10중량%이고 상기 고추장은 전체 중량의 50 중량%이상 혼합되는 것이 바람직하다. 또한, 상기 과일농축액은 사과퓨레와 포도쥬스농축액 및 레몬농축쥬스를 일정 중량비로 혼합하여 구성된다. The present invention relates to a method for producing ultra pepper, particularly a method for producing lactic acid bacteria which contains lactic acid bacteria inoculated and fermented with lactic acid bacteria in a fruit concentrate medium with red pepper paste and supplementary ingredients to improve national health promotion. will be.
According to the present invention, the method for preparing ultra red pepper containing lactic acid bacteria is made by mixing kimchi lactic acid bacteria powder and vegetable lactic acid bacteria liquid (lactose) in a certain weight ratio to produce fruit lactic acid bacteria liquid, and the above-mentioned fruit lactic acid bacteria liquid, red pepper paste and additional raw materials. It is configured to produce by mixing in a certain weight ratio. In addition, the method for producing ultra red pepper containing lactic acid bacteria according to the present invention is mixed with kimchi lactic acid bacteria powder and vegetable lactic acid bacteria (lactose) in the fruit concentrate in a certain weight ratio to produce fruit lactobacillus, and the fruit lactic acid bacteria in the incubator for a certain time After fermentation, it is configured to produce the fermented fruit lactic acid bacteria liquid and kochujang and additional ingredients in a certain weight ratio. At this time, the fruit lactic acid bacteria liquid is 5 to 10% by weight of the total weight and the kochujang is preferably mixed more than 50% by weight of the total weight. In addition, the fruit concentrate is composed by mixing apple puree and grape juice concentrate and lemon concentrate in a certain weight ratio.
Description
본 발명은 초고추장 제조방법에 관한 것으로, 특히 과일농축액을 배지로 하여 유산균을 접종 발효시킨 과일유산균액을 고추장 및 부가원료와 혼합하여 국민 건강증진을 도모할 수 있도록 한 유산균이 함유된 초고추장 제조방법에 관한 것이다.The present invention relates to a method for producing ultra pepper, in particular, a method for producing lactic acid bacteria containing lactic acid bacteria which can promote the national health by mixing fruit lactic acid bacteria inoculated and fermented with lactic acid bacteria as a medium for fruit concentrate and red pepper paste and additives. It is about.
일반적으로 초고추장은 각 가정이나 요식업체에서 고추장에 식초와 각종 감미료를 혼합하여 소량으로 제조되어 왔다. 그러나, 상기한 경우에 있어서는 맛에 균일성이 없어 상품화가 어렵다는 단점이 있음은 물론, 장기간 보전시 제품이 변질되어 유통이 곤란하다는 문제가 있다.In general, ultra red pepper paste has been manufactured in small amounts by mixing vinegar and various sweeteners in red pepper paste in each home or restaurant. However, in the case described above, there is a disadvantage in that it is difficult to commercialize because there is no uniformity in taste, and of course, there is a problem in that the product is deteriorated and distribution is difficult during long-term maintenance.
상기한 단점을 보완하여 식품회사에서 제조하여 판매하는 초고추장이 있다. 그러나, 시판되는 초고추장의 경우에는 유통기한을 고려하여 합성보존료(방부제)등을 첨가하는 경우가 있기 때문에 건강에 해롭다는 단점이 있다.Complementing the above disadvantages there is an ultra pepper paste manufactured and sold by a food company. However, commercially available ultra red pepper paste has a disadvantage in that it is harmful to health because a synthetic preservative (preservative) may be added in consideration of the expiration date.
한편, 유산균은 젖산 발효를 함으로써 식품의 부패를 방지하고, 박테리오신과 같은 항균 물질을 분비하여 식중독균을 억제하며, 사람의 장내 pH를 안정된 상태로 조절하고 장내 유해 세균의 증식을 억제하는 등 인체에 유익한 균으로 활동하는 것으로 알려져 있다.On the other hand, lactic acid bacteria are beneficial to the human body by preventing the decay of food by fermenting lactic acid, inhibiting food poisoning bacteria by secreting antibacterial substances such as bacteriocin, controlling the intestinal pH in a stable state and inhibiting the growth of harmful bacteria in the intestine. It is known to act as a fungus.
현재 유산균 발효를 이용하여 제조되는 식품으로는 치즈, 버터밀크, 요구르트 등이 있으며, 최근에는 유산균의 유효한 기능을 높일 수 있는 각종 기능성 식품들이 개발되고 있다.Currently, the food produced using lactic acid bacteria fermentation includes cheese, buttermilk, yogurt, etc. Recently, various functional foods that can increase the effective function of lactic acid bacteria have been developed.
상기 초고추장에 대해서도 상기한 유산균을 함유하도록 함으로써, 사람들이 유산균의 효능을 초고추장의 섭취를 통해 제공받을 수 있도록 하는 방법이 제안되었다. 즉, 초고추장에 유산균을 직접 접종하여 혼합함으로써, 유산균을 함유하도록 된 초고추장이 제안된 바 있다. 그러나, 초고추장에 유산균을 직접 접종하여 혼합하여 완성된 초고추장을 검사한 결과, 초고추장에서 검출된 유산균이 수 마리 수준으로 불검출 판명되었다.By including the lactic acid bacteria described above also for the ultra pepper, a method for allowing people to receive the efficacy of lactic acid bacteria through the intake of ultra pepper was proposed. In other words, by directly inoculating and mixing lactic acid bacteria in ultra-red pepper paste, ultra-red pepper paste was proposed to contain lactic acid bacteria. However, as a result of inspecting the completed super pepper paste by directly inoculating and mixing the lactic acid bacteria in the ultra pepper paste, it was found that the detection of the lactic acid bacteria in the ultra pepper paste was not detected to several levels.
이에, 본 발명은 상기한 사정을 감안하여 창출된 것으로, 식물성유산균액(락토소스)과 김치유산균분말 및 과일농축액을 일정 비율로 혼합하여 생성된 과일유산균액을 고추장과 혼합하는 간단한 방법으로 국민건강증진을 도모할 수 있도록 된 유산균이 함유된 초고추장을 제공하도록 함에 그 기술적 목적이 있다.Accordingly, the present invention has been made in view of the above circumstances, and is a simple method of mixing the fruit lactic acid bacteria liquid produced by mixing vegetable lactic acid bacteria liquid (lactose source), kimchi lactic acid bacteria powder and fruit concentrate in a certain ratio with red pepper paste. Its technical purpose is to provide ultra red pepper paste containing lactic acid bacteria which can be promoted.
또한, 별도의 합성보존료(방부제)등을 첨가하지 않고서도 일정 기간의 유통기간을 확보할 수 있도록 된 유산균이 함유된 초고추장을 제공함에 또 다른 기술적 목적이 있다.In addition, there is another technical object to provide an ultra red pepper paste containing lactic acid bacteria that can ensure a certain period of distribution without adding a separate synthetic preservatives (preservatives).
상기 목적을 달성하기 위한 본 발명의 제1 관점에 따른 유산균을 함유한 초고추장 제조방법은 과일농축액에 김치유산균분말과 식물성유산균액(락토소스)을 일정 중량비로 혼합하여 과일유산균액을 생성하고, 상기한 과일유산균액과 고추장 및 부가원료를 일정 중량비로 혼합하여 생성되는 것을 특징으로 한다.Ultra-pepper paste manufacturing method containing lactic acid bacteria according to the first aspect of the present invention for achieving the above object by mixing a Kimchi lactic acid bacteria powder and vegetable lactic acid bacteria liquid (lactose source) in a certain weight ratio to produce a fruit lactic acid bacteria liquid, It is characterized by being produced by mixing a fruit lactic acid bacteria liquid and kochujang and additional ingredients in a certain weight ratio.
또한, 상기 과일유산균액은 전체 중량의 5 내지 10중량%이고 상기 고추장은 전체 중량의 50 중량%이상 혼합되어 생성되는 것을 특징으로 한다.In addition, the fruit lactic acid bacteria is characterized in that 5 to 10% by weight of the total weight and the red pepper paste is produced by mixing at least 50% by weight of the total weight.
또한, 상기 과일농축액은 사과퓨레와 포도농축액 및 레몬농축쥬스를 일정 중량비로 혼합하여 구성되는 것을 특징으로 한다.In addition, the fruit concentrate is characterized in that the apple puree, grape concentrate and lemon concentrate is mixed by a predetermined weight ratio.
한편, 상기 목적을 달성하기 위한 본 발명의 제2 관점에 따른 유산균을 함유한 초고추장 제조방법은 과일농축액에 김치유산균분말과 식물성유산균액(락토소스)을 일정 중량비로 혼합하여 과일유산균액을 생성하고, 상기 과일유산균액을 배양기에서 일정 기간 발효시킨 후, 상기 발효된 과일유산균액과 고추장 및 부가원료를 일정 중량비로 혼합하여 생성하도록 구성되는 것을 특징으로 한다.On the other hand, ultra-chujang preparation method containing lactic acid bacteria according to the second aspect of the present invention for achieving the above object by mixing the kimchi lactic acid bacteria powder and vegetable lactic acid bacteria liquid (lactose) in a certain weight ratio to produce a fruit lactic acid bacteria liquid After fermenting the fruit lactic acid bacteria liquid in the incubator for a certain period of time, the fermented fruit lactic acid bacteria liquid and kochujang and additional ingredients are characterized in that it is configured to produce by mixing in a certain weight ratio.
또한, 상기 과일유산균액은 전체 중량의 5 내지 10중량%이고 상기 고추장은 전체 중량의 50 중량%이상 혼합되어 생성되는 것을 특징으로 한다.In addition, the fruit lactic acid bacteria is characterized in that 5 to 10% by weight of the total weight and the red pepper paste is produced by mixing at least 50% by weight of the total weight.
또한, 상기 과일농축액은 사과퓨레와 포도농축액 및 레몬농축쥬스를 일정 중량비로 혼합하여 구성되는 것을 특징으로 한다.In addition, the fruit concentrate is characterized in that the apple puree, grape concentrate and lemon concentrate is mixed by a predetermined weight ratio.
본 발명에 의하면 과일농축액을 배지로하여 김치 유산균분말과 식물성유산균액(락토소스)을 접종 발효시킨 과일유산균액에 우리의 전통발효식품인 고추장을 접목시켜 건강을 추구하는 소비자의 욕구를 충족시킬 수 있도록 한 유산균이 함유된 초고추장을 제공할 수 있게 된다.According to the present invention, by combining the traditional fermented foods of red pepper paste with fruit lactic acid bacteria inoculated and fermented with kimchi lactic acid bacteria powder and vegetable lactic acid bacteria (lactose) as a fruit concentrate as a medium, it can satisfy the needs of consumers seeking health. It is possible to provide ultra red pepper paste containing lactic acid bacteria.
또한, 유산균이 함유됨으로 인해 방부제 등의 보존료를 첨가하지 않고도 일정 유통기한을 보장할 수 있도록 된 초고추장을 제공할 수 있게 된다.In addition, since lactic acid bacteria is contained, it is possible to provide an ultra red pepper paste that can guarantee a certain shelf life without adding a preservative such as a preservative.
도1 및 도2는 본 발명에 따른 유산균을 함유한 초고추장의 제조과정을 설명하기 위한 도면.
도3 내지 도6은 본 발명에 따른 유산균을 함유한 초고추장 제조에 따른 각종 실험결과를 도시한 도면.1 and 2 are views for explaining the manufacturing process of the ultra red pepper containing lactic acid bacteria according to the present invention.
Figures 3 to 6 are views showing the results of various experiments according to the preparation of ultra red pepper containing lactic acid bacteria according to the present invention.
이하, 도면을 참조하여 본 발명에 따른 실시예를 설명한다. 단, 이하에 설명하는 실시예는 본 발명의 하나의 바람직한 구현예를 예시적으로 나타낸 것으로서, 이러한 실시예의 예시는 본 발명의 권리범위를 제한하기 위한 것이 아니다. 본 발명은 그 기술적 사상을 벗어나지 않는 범위내에서 다양하게 변형시켜 실시할 수 있다.Hereinafter, embodiments according to the present invention will be described with reference to the drawings. However, the embodiments described below exemplarily illustrate one preferred embodiment of the present invention, and examples of such embodiments are not intended to limit the scope of the present invention. The present invention can be variously modified without departing from the technical idea thereof.
본 발명은 과일농축액을 배지로하여 유산균을 접종 발효시킨 과일유산균액에 우리 전통발효식품인 고추장을 혼합하여 유산균이 함유된 초고추장을 제조하도록 된 것이다. The present invention is to prepare a super pepper paste containing lactic acid bacteria by mixing the traditional fermented kochujang with fruit lactic acid bacteria inoculated and fermented with lactic acid bacteria as a fruit concentrate medium.
도1은 본 발명의 제1 실시예에 따른 유산균을 함유한 초고추장의 제조과정을 도시한 도면이다.1 is a view showing a manufacturing process of ultra red pepper containing lactic acid bacteria according to a first embodiment of the present invention.
도1에 도시된 바와 같이 본 발명에 따른 유산균을 함유한 초고추장은 과일농축액에 유산균제품을 일정 중량비로 혼합하여 과일유산균액을 생성하고(ST1), 이 과일유산균액에 고추장과 부가원료를 혼합하여 생성된다(ST2).As shown in FIG. 1, the ultra red pepper paste containing the lactic acid bacteria according to the present invention mixes the lactic acid bacteria products in the fruit concentrate in a certain weight ratio to produce fruit lactic acid bacteria (ST1), and mixes the red pepper paste and the additional raw materials with the fruit lactic acid bacteria. Is generated (ST2).
또한, 본 발명에 있어서는 도2에 도시된 바와 같이, 과일농축액에 유산균제품을 일정 중량비로 혼합하여 과일유산균액을 생성하고(ST11), 이 과일유산균액을 일정 온도의 배양기에서 일정 시간 발효시킨 후(ST12), 발효된 과일유산균액과 고추장을 포함한 부가원료를 혼합하여 생성하는 것도 가능하다(ST13). 이때, 상기 발효된 과일유산균액은 과일유산균액을 33℃ ~ 37℃로 설정된 배양기내에서 약 96시간 동안 발효시켜 생성된다. In addition, in the present invention, as shown in Figure 2, lactic acid bacteria products are mixed with fruit concentrate in a certain weight ratio to produce fruit lactobacillus (ST11), and after fermenting the fruit lactobacillus for a certain time in a incubator at a certain temperature (ST12), it is also possible to produce a mixture of fermented fruit lactic acid bacteria liquid and additives including red pepper paste (ST13). At this time, the fermented fruit lactobacillus is produced by fermenting the fruit lactobacillus for about 96 hours in the incubator set to 33 ℃ ~ 37 ℃.
상기 도1 및 도2에서 과일유산균액을 구성하는 과일농축액은 사과퓨레와 포도쥬스농축액, 레몬농축쥬스를 포함하여 구성된다. 과일농축액은 유산균제품에 함유된 유산균의 영양분으로 제공된다. 또한, 상기 과일농축액은 초고추장의 신맛과 단맛을 제공한다.1 and 2, the fruit concentrate constituting the fruit lactic acid bacteria liquid is composed of apple puree, grape juice concentrate, lemon concentrate juice. Fruit concentrates are provided as nutrients for lactic acid bacteria contained in lactic acid bacteria products. In addition, the fruit concentrate provides a sour and sweet taste of ultra red pepper paste.
또한, 상기 과일유산균액을 구성하는 유산균제품은 락토소스와 김치유산균분말을 포함하여 구성된다. 유산균은 당류를 분해하여 젖산과 같은 유기산 그리고 이산화탄소와 약간의 알콜 등을 생성하며, 벼원균과 유해 세균의 생육을 억제하는 사람에게 유익한 세균이다. 특히 김치유산균은 채소류나 식물체에서 영양분을 섭취 분해하고 상대적으로 낮은 온도에 잘 적응하여 발육하는 특징이 있으며, 김치의 발효과정에서 생성된 김치유산균은 장내 유해 미생물의 생육을 억제하는 효과가 있다. 또한 락토소스는 세상생명과학(주)에서 한국식품연구원과 공동으로 개발한 식물성 유산균제품으로, 식품에 대한 선도유지기능과 장의 건강증진, 탈취능력 및 식중독균에 대한 살균효과를 갖는다는 것을 실험결과로서 입증한 바 있다. In addition, the lactic acid bacteria product constituting the fruit lactic acid bacteria liquid is composed of lactose source and kimchi lactic acid bacteria powder. Lactic acid bacteria break down sugars to produce organic acids such as lactic acid, carbon dioxide and some alcohols, and are beneficial to people who inhibit the growth of rice fungi and harmful bacteria. In particular, kimchi lactobacillus is characterized by ingesting and decomposing nutrients from vegetables and plants and adapting well to relatively low temperatures. Kimchi lactobacillus produced during fermentation of kimchi has the effect of inhibiting the growth of harmful microorganisms in the intestine. In addition, Lactose source is a vegetable lactic acid bacterium developed by World Life Science Co., Ltd. in collaboration with Korea Food Research Institute. Proven.
또한, 상기 고추장은 콩에 함유된 단백질과 단백질이 분해되며 생성된 아미노산에서 기인한 구수한 맛 그리고 찹쌀, 멥쌀, 보리쌀 등의 탄수화물 식품에서 얻어지는 당질과 단맛, 고춧가루로부터 기인한 붉은 색과 매운 맛, 간을 맞추기 위해 사용된 소금의 짠맛이 어우러져 만들어진다. 이러한 고추장은 단백질, 지방, 비타민B2, 비타민C, 카로틴 등과 같은 우리 몸에 유익한 영양성분이 많이 함유되어 있는 것으로 알려져 있다. 또한, 고추장에는 매운맛을 내는 캡사이신 이라는 성분이 함유되어 체중 감량 효과가 있을 뿐만 아니라 비위를 가라앉히고 안정감을 주며, 땀이 나도록하여 노폐물의 배설을 촉진시키는 효과가 있다. 그리고, 항돌연변이 및 항암효과도 있음이 밝혀졌는데 이는 고추장이 생리활성물질 및 항산화물질 등을 함유하고 있는 메주와 찹쌀, 고춧가루 등의 기본 원료와 발효에 의한 것이기 때문이다.In addition, the red pepper and spicy taste derived from red pepper and sweetness, red pepper originated from carbohydrate foods such as glutinous rice, non-glutinous rice, barley rice, and sour taste derived from the amino acid produced by the decomposition of proteins and proteins contained in soybeans The salty salt used to match it is made. These kochujang are known to contain a lot of beneficial nutrients such as protein, fat, vitamin B2, vitamin C, carotene, and the like. In addition, red pepper paste contains a component called capsaicin, which gives a spicy taste, and not only has a weight loss effect, but also calms down the stomach, gives a sense of stability, and sweating, thereby promoting the excretion of waste products. In addition, it has been found that there is also an anti-mutagenic and anti-cancer effect, because Kochujang is due to the fermentation and the basic raw materials such as meju, glutinous rice, red pepper powder and other biologically active substances and antioxidants.
또한, 상기 부가원료로서는 고과당과 젖산, 사과식초, 참깨, 마늘, 구연산, 정백당, 다시마액기스, 가쓰오부시안추출물 및 혼합양념을 포함한다. 이때, 상기 혼합양념은 (주)아지작에서 제조된 소스류로서, 저감미당, 정제수, 사골농축액, 덱스트린, 정제염, 비프엑기스K-2, 감칠맛조미분, 네오크레마(I), 5'-구아닐산이나트륨, 5'-이노신산이나트륨 및 정제우지를 일정 중량비로 계량하여 혼합 후 농축기에서 가열 혼합하여 균질화함으로써 생성된 것이다.In addition, the additives include high fructose and lactic acid, apple cider vinegar, sesame, garlic, citric acid, white sugar, kelp extract, Katsuobushi extract and mixed seasoning. At this time, the mixed seasoning is a sauce prepared by Ajijak Co., Ltd., reduced sweetened sugar, purified water, bone marrow concentrate, dextrin, refined salt, beef extract K-2, flavor flavor seasoning, neocrema (I), 5'- disodium guanylate , 5'-Inosinic acid sodium and purified beef was measured by mixing a certain weight ratio, and then produced by homogenizing by heating and mixing in a concentrator.
이어, 본 발명에 따른 유산균을 함유한 초고추장에 대한 실험예를 설명한다.Next, the experimental example for the ultra red pepper containing the lactic acid bacteria according to the present invention.
<과일유산균액 제조> <Fruit Lactic Acid Bacteria Preparation>
과일유산균액은 먼저 사과퓨레와 포도쥬스농축액 및 레몬농축쥬스를 계량하여 혼합기에 투입한 후 혼합하여 과일농축액을 제조한다. 혼합이 완료된 과일농축액에 락토소스와 김치유산균분말을 계량한 후 투입하여 혼합함으로써 완성된다.Fruit Lactobacillus liquid is first weighed apple puree and grape juice concentrate and lemon concentrate juice is added to the mixer and mixed to produce a fruit concentrate. Lactose and kimchi lactic acid bacteria powder is weighed and mixed in the fruit concentrate after mixing is completed.
여기서, 상기 김치유산균분말은 (주)바이오리듬에서 생산된 것으로, 도3a에 도시된 바와 같이 2009년 1월 9일자 (주)한국분석기술연구원에서의 실험결과 김치유산균분말 g당 2,500,000,000 마리의 유산균이 검출되었다. 그리고, 상기 락토소스는 세상생명과학(주)에서 생산된 것으로, 도3b에 도시된 바와 같이 락토소스NL-2000에 대한 2008년 12월 11일자 (주)워트랩생활환경연구원의 실험결과 락토소스 g당 120,000마리의 유산균이 검출되었다. Here, the kimchi lactic acid bacteria powder is produced in the Biorhythm Co., Ltd., as shown in Figure 3a as a result of the experiment at the Korea Institute of Analytical Technology of January 9, 2009, 2,500,000,000 lactic acid bacteria per g of kimchi lactic acid bacteria powder Was detected. In addition, the lactose source is produced by World Life Sciences Co., Ltd., and the results of the experiment of the water lab living environment research institute of December 11, 2008 for the lactose NL-2000 as shown in Figure 3b 120,000 lactic acid bacteria were detected per gram.
본 출원인은 유산균제제에 따른 과일유산균액의 유산균검출결과를 확인하기 위하여 동일중량의 과일농축액에 김치유산균분말만 혼합하여 생성된 과일유산균액과 과일농축액에 김치유산균분말과 락토소스를 혼합하여 생성된 과일유산균액의 유산균수를 확인하였다.In order to confirm the lactic acid bacteria detection results of the fruit lactic acid bacteria liquid according to the lactic acid bacteria preparation, the present applicant was prepared by mixing kimchi lactic acid bacteria powder and lactosource in the fruit lactic acid bacteria liquid and fruit concentrate which were produced by mixing only kimchi lactic acid bacteria powder with the same weight fruit concentrate. The number of lactic acid bacteria of fruit lactic acid bacteria was confirmed.
즉, 사과퓨레 175g, 포도쥬스농축액 175g. 레몬쥬스농축액 87.5g을 혼합하여 생성된 과일농축액에 김치유산균부말 17.5g을 혼합하여 생성된 과일유산균액에 대해서는 도4a에 도시된 바와 같이 2009년 1월 5일자 (주)에이엔드에프의 검출결과 유산균수가 g당 58,000으로 나타났다. 또한, 상기한 과일농축액에 김치유산균분말In other words, apple puree 175g, grape juice concentrate 175g. Fruit Lactobacillus liquid produced by mixing 17.5 g of Kimchi Lactobacillus powder with fruit concentrate produced by mixing 87.5 g of Lemon Juice Concentrate, as shown in FIG. 4A, the detection result of A & F of January 5, 2009 The number of lactic acid bacteria was 58,000 g. In addition, Kimchi lactic acid bacteria powder in the above-mentioned fruit concentrate
8.75g과 락토소스 218.75g을 혼합하여 생성된 과일유산균액에 대해서는 도4b에 도시된 바와 같이 2009년 1월 5일자 (주)에이엔드에프의 검출결과 유산균수가 g당 8,700,000으로 나타났다. 이때, 김치유산균분말과 락토소스의 혼합기준은 가격을 근거로 한 것으로, 김치유산균의 가격이 고가이고 락토소스의 가격이 저가인 것을 감안하여 과일농축액에 혼합되는 유산균식품의 중량에는 다소 차이가 있다. As for the fruit lactic acid bacteria liquid produced by mixing 8.75 g and 218.75 g of lactosource, the number of lactic acid bacteria was 8,700,000 per g as shown in FIG. 4B. At this time, the mixing criteria of lactic acid bacteria powder and lactose source is based on price, and the weight of lactic acid bacteria food mixed in the fruit concentrate is somewhat different in consideration of the high price of kimchi lactic acid bacteria and low price of lactose source. .
상기 실험결과 동일한 원료가격을 고려할 때, 과일농축액에 김치유산균만을 혼합하는 경우에 비하여 김치유산균분말과 락토소스를 혼합하여 과일유산균액을 제조하는 경우 유산균이 많이 검출됨을 확인할 수 있었다.As a result of the experiment, considering the same raw material price, it was confirmed that the lactic acid bacteria were detected when the lactic acid bacteria were prepared by mixing the kimchi lactic acid bacteria powder and the lactose source as compared to the case where only the kimchi lactic acid bacteria were mixed in the fruit concentrate.
<초고추장제조><Super red pepper paste manufacturing>
먼저 사과퓨레 26.31중량%, 포도농축액 26.31중량%, 레몬농축쥬스 13.16중량%, 김치유산균분말 1.33중량%, 락토소스 32.89중량%을 혼합하여 과일유산균액을 제조한다.First, the fruit lactic acid bacteria solution is prepared by mixing apple puree 26.31 wt%, grape concentrate 26.31 wt%, lemon concentrate juice 13.16 wt%, kimchi lactic acid bacteria powder 1.33 wt%, lactose source 32.89 wt%.
이어, 상기한 과일유산균액을 전체 중량의 5 내지 10중량%, 상기 고추장은 전체 중량의 50 중량%이상 계량하여 부가원료와 함께 혼합함으로써, 초고추장을 제조한다. 이때, 바람직하게는 과일유산균액은 전체 중량의 7.6%, 고추장 62.00%, 부가원료 30.4% 비율로 혼합하여 초고추장을 제조한다.Subsequently, the fruit lactic acid bacteria liquid is 5 to 10% by weight of the total weight, the red pepper paste is measured by 50% by weight or more of the total weight and mixed with the additives to produce ultra pepper. At this time, preferably the fruit lactic acid bacteria is mixed with 7.6% of the total weight, kochujang 62.00%, additives 30.4% ratio to prepare ultra pepper.
본 출원인은 락토소스와 김치유산균분말의 혼합비율에 따른 완성된 초고추장에서의 유산균수를 비교해보았다.Applicants compared the number of lactic acid bacteria in the finished ultra red pepper paste according to the mixing ratio of lactose and kimchi lactic acid bacteria powder.
표1은 락토소스와 김치유산균의 혼합비율을 달리하여 생성한 초고추장의 성분표를 나타낸 것이다. 표1에서 실험예1은 락토소스와 김치유산균분말을 혼합한 것을, 실험예2는 김치유산균분말만, 실험예3은 락토소스만을 유산균식품으로 사용하여 초고추장을 제조한 것이다. Table 1 shows the composition table of ultra red pepper paste produced by varying the mixing ratio of lactose and kimchi lactic acid bacteria. In Table 1, Experimental Example 1 is a mixture of lactose source and kimchi lactic acid bacteria powder, Experimental Example 2 is only kimchi lactic acid bacteria powder, Experimental Example 3 was prepared by using ultra lactose food as lactic acid bacteria food.
상기 표1과 같은 실험예1 내지 실험예3에 대한 유산균수는 도5에 도시된 바와 같다. 도5a는 실험예1에 대한 유산균수를 나타낸 것이고, 도5b는 실험예2에 대한 유산균수를 나타낸 것이며, 도5c는 실험예3에 대한 유산균수를 나타낸 것이다.The lactic acid bacteria number for Experimental Examples 1 to 3 as shown in Table 1 is as shown in FIG. 5. Figure 5a shows the number of lactic acid bacteria for Experimental Example 1, Figure 5b shows the number of lactic acid bacteria for Experimental Example 2, Figure 5c shows the number of lactic acid bacteria for Experimental Example 3.
즉, 도5a 내지 도5c에 도시된 바와 같이, 유산균제품으로서 락토소스와 김치유산균분말을 혼합하여 생성된 초고추장(실험예1)에서는 g당 91,000마리의 유산균이 검출되었고(도5a), 유산균제품으로서 김치유산균분말만을 혼합하여 생성된 초고추장(실험예2)에서는 g당 52,000마리의 유산균이 검출되었으며(도5b), 유산균제품으로서 락토소스만을 혼합하여 생성된 초고추장(실험예3)에서는 g당 71,000마리의 유산균이 검출(도5c)된 것을 확인할 수 있었다.That is, as shown in Figures 5a to 5c, 91,000 lactic acid bacteria per g was detected in the ultra pepper paste (Experimental Example 1) produced by mixing lactose and kimchi lactic acid bacteria powder as lactic acid bacteria products (Fig. 5a), lactic acid bacteria products As a result, 52,000 lactic acid bacteria were detected per g in the ultra red pepper paste (Experimental Example 2) produced by mixing only Kimchi lactic acid bacteria powder (Experimental Example 2), and 71,000 per g in the ultra red pepper paste (Experimental Example 3) produced by mixing only lactose as the lactic acid bacteria product. It was confirmed that lactic acid bacteria were detected (Fig. 5c).
<과일유산균액의 배양/비배양><Cultivation / non-cultivation of fruit lactobacillus fluid>
사과퓨레 10.00g, 포도쥬스농축액 10.00g, 레몬농축쥬스 5.00g, 김치유산균분말 0.5g, 락토소스 12.50g을 혼합하여 과일유산균액을 제조한다.Apple fruit puree 10.00g, grape juice concentrate 10.00g, lemon juice concentrate 5.00g, kimchi lactic acid bacteria powder 0.5g, lactose source 12.50g is mixed to prepare a fruit lactic acid bacteria solution.
상기한 과일유산균액을 배양기에 넣은 후 33 ~37의 온도에서 4일간 배양한다. The fruit lactic acid bacteria solution is added to the incubator and incubated at a temperature of 33 to 37 for 4 days.
본 출원인은 배양상태의 과일유산균액을 고추장과 혼합하여 제조된 초고추장과, 비배양상태의 과일유산균액을 고추장과 혼합하여 제조된 초고추장의 유산균수를 비교해보았다. Applicant compared the lactic acid bacteria count of the ultra red pepper paste prepared by mixing fruit lactic acid bacteria cultured with red pepper paste and the red pepper paste prepared by mixing non-cultivated fruit lactic acid bacteria with red pepper paste.
도6a는 비배양상태의 과일유산균액에 고추장 310.00g 및 부가원료 일정량을 혼합하여 생성된 초고추장의 유산균검출결과이고, 도6b는 배양된 과일유산균액에 고추장 310.00g 및 부가원료 일정량을 혼합하여 생성된 초고추장의 유산균검출결과이다.Figure 6a is a result of the detection of lactic acid bacteria of ultra pepper paste produced by mixing 310.00 g of kochujang and a certain amount of additional raw materials in a non-cultivated fruit lactic acid bacteria, Figure 6b is produced by mixing 310.00 g of kochujang and a certain amount of additional raw materials in cultured fruit lactic acid bacteria This is the result of the detection of lactic acid bacteria of super red pepper paste.
도6a에 도시된 바와 같이 비배양 과일유산균액을 이용하여 초고추장을 제조한 경우에는 유산균수가 g당 320,000로 검출되었고, 도6b에 도시된 바와 같이 배양 과일유산균액을 이용하여 초고추장을 제조한 경우에는 유산균수가 g당 230,000이 검출되었다.As shown in Figure 6a, when the ultra pepper was prepared using the non-cultivated fruit lactic acid bacteria, the number of lactic acid bacteria was detected as 320,000 per g, and when the ultra pepper was prepared using the cultured fruit lactic acid bacteria as shown in Figure 6b The number of lactic acid bacteria was detected 230,000 per g.
즉, 도6에 의하면 비배양 과일유산균액과 고추장을 혼합하여 생성된 초고추장이 배양 과일유산균액과 고추장을 혼합하여 생성된 초고추장에 비해 유산균수가 많음을 알 수 있다. That is, according to Figure 6 it can be seen that the ultra pepper paste produced by mixing the uncultivated fruit lactic acid bacteria liquid and kochujang has more lactic acid bacteria than the ultra pepper paste produced by mixing the culture fruit lactic acid bacteria liquid and kochujang.
상기 실시예에 의하면 과일농축액을 배지로하여 김치유산균분말과 식물성유산균액을 접종 발효시킨 과일유산균배양액에 우리의 전통발효식품인 고추장을 접목시켜 건강을 추구하는 소비자의 욕구를 충족시킬 수 있도록 된 유산균이 함유된 초고추장을 제공할 수 있게 된다.According to the above embodiment lactic acid bacteria that can meet the needs of consumers seeking health by grafting our traditional fermented kochujang with fruit lactic acid bacteria culture solution inoculated and fermented with kimchi lactic acid bacteria powder and vegetable lactic acid bacteria liquid as a medium for fruit concentrate It is possible to provide this containing red pepper paste.
또한, 유산균이 함유됨으로 인해 방부제와 같은 합성보존료 등을 첨가하지 않고도 일정 유통기한을 보장할 수 있도록 된 초고추장을 제공할 수 있게 된다.
In addition, since lactic acid bacteria is contained, it is possible to provide an ultra red pepper paste that can guarantee a certain shelf life without adding a synthetic preservative such as preservatives.
Claims (6)
상기한 과일유산균액과 고추장 및 부가원료를 일정 중량비로 혼합하여 생성하도록 구성되는 것을 특징으로 하는 유산균을 함유한 초고추장 제조방법.The fruit concentrate is mixed with kimchi lactic acid bacteria and lactose in a certain weight ratio to produce fruit lactic acid bacteria liquid,
The method of producing ultra pepper paste containing lactic acid bacteria, characterized in that the fruit lactobacillus liquid and kochujang and additives are mixed to produce a predetermined weight ratio.
상기 과일유산균액은 전체 중량의 5 내지 10중량%이고 상기 고추장은 전체 중량의 50 중량%이상 혼합되어 생성되는 것을 특징으로 하는 유산균을 함유한 초고추장 제조방법.The method of claim 1,
The fruit lactobacillus liquid is 5 to 10% by weight of the total weight and the red pepper paste containing lactic acid bacteria characterized in that produced by mixing more than 50% by weight of the total weight.
상기 과일농축액은 사과퓨레와 포도농축액 및 레몬농축액을 일정 중량비로 혼합하여 구성되는 것을 특징으로 하는 유산균을 함유한 초고추장 제조방법. The method of claim 1,
The fruit concentrate is ultra-purechujang manufacturing method containing lactic acid bacteria, characterized in that the apple puree, grape concentrate and lemon concentrate mixed by a certain weight ratio.
상기 과일유산균액을 배양기에서 일정 기간 발효시킨 후,
상기 발효된 과일유산균액과 고추장 및 부가원료를 일정 중량비로 혼합하여 생성하도록 구성되는 것을 특징으로 하는 유산균을 함유한 초고추장 제조방법.The fruit concentrate is mixed with kimchi lactic acid bacteria and lactose in a certain weight ratio to produce fruit lactic acid bacteria liquid,
After fermenting the fruit lactic acid bacteria liquid in the incubator for a certain period of time,
The fermented fruit lactobacillus liquid and kochujang and additional raw materials to produce a super pepper paste containing lactic acid bacteria, characterized in that it is configured to produce by mixing in a certain weight ratio.
상기 과일유산균액은 전체 중량의 5 내지 10중량%이고 상기 고추장은 전체 중량의 50 중량%이상 혼합되어 생성되는 것을 특징으로 하는 유산균을 함유한 초고추장 제조방법.The method of claim 4, wherein
The fruit lactobacillus liquid is 5 to 10% by weight of the total weight and the red pepper paste containing lactic acid bacteria characterized in that produced by mixing more than 50% by weight of the total weight.
상기 과일농축액은 사과퓨레와 포도농축액 및 레몬농축액을 일정 중량비로 혼합하여 구성되는 것을 특징으로 하는 유산균을 함유한 초고추장 제조방법. The method of claim 4, wherein
The fruit concentrate is ultra-purechujang manufacturing method containing lactic acid bacteria, characterized in that the apple puree, grape concentrate and lemon concentrate mixed by a certain weight ratio.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020100007962A KR101105733B1 (en) | 2010-01-28 | 2010-01-28 | Manufacturing method of vinegared red pepper paste using lactic acid bacteria |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020100007962A KR101105733B1 (en) | 2010-01-28 | 2010-01-28 | Manufacturing method of vinegared red pepper paste using lactic acid bacteria |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR20110088181A KR20110088181A (en) | 2011-08-03 |
| KR101105733B1 true KR101105733B1 (en) | 2012-01-17 |
Family
ID=44926837
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020100007962A KR101105733B1 (en) | 2010-01-28 | 2010-01-28 | Manufacturing method of vinegared red pepper paste using lactic acid bacteria |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR101105733B1 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101994175B1 (en) * | 2017-12-08 | 2019-07-01 | 재단법인 발효미생물산업진흥원 | Method for producing red pepper paste using apple lactic acid bacteria fermented solution |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100766297B1 (en) | 2007-05-23 | 2007-10-12 | 정철주 | Making method of fermented seasoning for chicken rib |
| KR100884813B1 (en) | 2007-07-20 | 2009-02-20 | 주식회사 제이아이에프앤디 | Gochujang sauce and method for making the same |
| KR20090104167A (en) * | 2008-03-31 | 2009-10-06 | 주식회사 참선진 종합식품 | Composition for Juice of Fruits and Vegetables Containing Kimchi's Lactic Acid Bacterias |
-
2010
- 2010-01-28 KR KR1020100007962A patent/KR101105733B1/en active IP Right Grant
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100766297B1 (en) | 2007-05-23 | 2007-10-12 | 정철주 | Making method of fermented seasoning for chicken rib |
| KR100884813B1 (en) | 2007-07-20 | 2009-02-20 | 주식회사 제이아이에프앤디 | Gochujang sauce and method for making the same |
| KR20090104167A (en) * | 2008-03-31 | 2009-10-06 | 주식회사 참선진 종합식품 | Composition for Juice of Fruits and Vegetables Containing Kimchi's Lactic Acid Bacterias |
Also Published As
| Publication number | Publication date |
|---|---|
| KR20110088181A (en) | 2011-08-03 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR100426279B1 (en) | Lactic acid bacterial fermentation products and manufacturing method thereof | |
| CN103243036B (en) | Preparation method for purely-natural yeast powder | |
| KR101348449B1 (en) | Paste fermented red pepper composition used as various cuisine sauces, composition for condiments comprising the same and method for preparing the same | |
| CN105595272A (en) | Preparing method for novel flavor Lao Yun pickled vegetables | |
| CN103734688A (en) | Edible mushroom favor sauce and making method thereof | |
| CN110122812B (en) | Composite lactic acid bacteria agent for rapidly fermenting food and application thereof | |
| JP2006296245A (en) | Fermented ginger juice, method for producing the same, and food and drink | |
| CN104450413A (en) | Method for manufacturing healthcare type black rice low alcohol beverage | |
| KR20100027639A (en) | Nutrition balanced yogurt fermented from soy bean milk and milk by kimchi and milk lactic acid bacteria complex and a method of manufacture thereof | |
| Srivastava | Enhanced shelf life with improved food quality from fermentation processes | |
| Soni et al. | Perspectives on global fermented foods | |
| JP5779047B2 (en) | Acid liquid seasoning | |
| CN106418084B (en) | A kind of Moringa fruit juice composite fermented beverage and preparation method thereof | |
| KR101065294B1 (en) | Manufacturing process of red pepper liquid fermented by lactic acid bacteria | |
| CN105341869A (en) | Soy sauce rich in soybean isoflavone aglycone and production process thereof | |
| JP2011036161A (en) | Fermented garlic containing ornithine | |
| CN101773234B (en) | Common sow thistle fermentation preparation method | |
| KR101105733B1 (en) | Manufacturing method of vinegared red pepper paste using lactic acid bacteria | |
| CN101961126A (en) | Rice lactic acid beverage | |
| KR20060121719A (en) | Method for preparing a beverage and food using kimchi lactobacillus | |
| Tiwari et al. | Recent bio-processing technologies for value added horticultural products | |
| KR101334926B1 (en) | Manufacturing method of yogurt containing quercetin | |
| CN105614855A (en) | Small peptide nutrition agent and preparation method thereof | |
| KR20080068497A (en) | Recipe of vinegar using red cayenne | |
| CN113017069A (en) | Chili sauce and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant | ||
| FPAY | Annual fee payment |
Payment date: 20141028 Year of fee payment: 4 |
|
| FPAY | Annual fee payment |
Payment date: 20151110 Year of fee payment: 5 |
|
| FPAY | Annual fee payment |
Payment date: 20161107 Year of fee payment: 6 |
|
| FPAY | Annual fee payment |
Payment date: 20171117 Year of fee payment: 7 |