KR101138286B1 - Process for preparing koji for rice hot pepper paste - Google Patents

Abstract

The present invention provides a method for producing a kochujang koji for rice koji comprising a steaming step of dipping rice in water to obtain steamed rice and an empire step of breeding seed germs in the steamed rice. Provided is a method for producing a kochujang koji for rice, characterized in that it is carried out by immersing the rice milled in a 12-minute milling rate to increase the water.

Rice red pepper paste, Cozy

Description

Process for preparing koji for rice hot pepper paste}

The present invention relates to a method for manufacturing rice kochujang koji, and more particularly, to improve the production efficiency by solving the process problems occurring in the mass production process of rice kochujang koji using rice and / or glutinous rice as a starch raw material. It relates to a method for producing an improved rice kochujang koji.

Kochujang is usually produced by traditional methods of cooking at home and factory methods of mass production at manufacturing facilities.

In the traditional manufacturing method, the starch raw material is immersed overnight, and the mixture is added to a cauldron, followed by liquid saccharification process, which is mixed with malt extract containing glycolysis. Since red pepper powder and red pepper paste meju and salt are mixed, most of the jars undergo fermentative ripening for 6 months to 1 year. In the fermentation aging process, a separate temperature control is not performed, but is affected by the change of season at room temperature.

In the case of factory method, the starch raw material is immersed in water for a certain period of time to increase the steam (the increase of steam), and the seed germ is multiplied to obtain the enzyme to obtain the koji (the imperial stage). The koji is added to the mixture with meju (injection step), followed by fermentation and maturation (fermentation and maturation step) for one month in a full tank maintained at about 30 ° C.

On the other hand, in the factory production method for mass production, wheat flour or wheat is mainly used as the starch raw material. This is a fundamental reason that wheat flour or wheat rice is not only suitable for the factory-type mass production method because it has the advantage that the cost is significantly lower than rice and supply and demand is relatively stable, and that the sticky viscosity of rice is higher than that of wheat. have. Moreover, since rice has higher starch content than wheat, it loses water and ages easily when steamed by steaming. Therefore, there is a lot of difficulty in using rice as a starch raw material in mass production with a relatively long waiting time used as a raw material in the next step after pretreatment (ie, gelatinization).

In addition, due to rice's unique high viscosity, raw materials are not transported smoothly during production, resulting in a significant drop in production capacity per hour (Kg / Hr), and additional workforce input to resolve this decline. Even if the hourly production capacity is significantly lower than when using wheat flour or wheat, there is a problem that the production cost increases significantly. Moreover, the transfer problem in this production process causes a large deviation in the quality of the steamed rice obtained in the steaming stage. In order to solve this transfer problem, when the added rice, which has not reached a certain level of gelatinization, is used in the imperial process, the utilization rate of spawn bacteria is lowered, and thus sufficient enzyme titer cannot be obtained.

In addition, when the rice and kochujang koji are prepared by carrying out the steaming and imperial steps according to the conventional method using rice, the koji obtained by the germination of seed germs, such as H. pylori, does not exhibit satisfactory enzyme titers. There is a problem, and also because the enzyme titer of the koji obtained at each production shows a large deviation, it is very difficult to maintain and manage the quality of the finally obtained rice gochujang at a certain level.

The present inventors conducted various studies to develop a method for manufacturing kochujang koji from rice materials sensitive to aging and aging sensitive to the characteristics of raw materials, and in particular, due to the high viscosity of rice, the raw materials are not smoothly transported in the production process. In order to solve the problem that the capacity is greatly deteriorated, various studies were carried out on the conditions of increasing the steam, including the steaming time and temperature. As a result, surprisingly, when the steaming step is performed by adjusting the milling rate of the rice used in the steaming step to a certain range, the viscosity of the steamed rice, that is, the stickiness, is improved to a level suitable for the continuous mass production process, thereby improving the production capacity per hour. It has been found to improve to wheat flour or wheat levels. Moreover, when using rice milled to the specific range of milling rate, the obtained steamed rice has a certain degree of gelatinization even if the conventional steaming conditions (time, temperature) are not changed. Since it can be maintained at a constant level, it was found that the quality of the Koji obtained and the rice Kochujang prepared using the koji can be maintained and managed constantly.

Accordingly, it is an object of the present invention to provide an improved method for producing rice kochujang koji, which increases production efficiency.

According to an aspect of the present invention, in the method of manufacturing a rice gochujang Cozy comprising a steaming step of immersing the rice in water to increase the yield of rice and the empire step of breeding the seed bacteria in the cooked rice, Provided is a method for producing a kochujang rice paddy, characterized in that the cooking step is carried out by immersing the rice milled at a milling rate of 4 to 12 minutes in water to increase.

In the manufacturing method of the rice kochujang koji of the present invention, the coating rate may be in the range of 4 to 8 minutes, the rice milled at the coating rate of 4 to 12 minutes in the cooking step is a rice powder form obtained by grinding it It can be carried out by dipping in water with a furnace.

According to the present invention, when the steaming step is performed by adjusting the milling rate of the rice to a specific range, the milling rate of 4 to 12 minutes, the viscosity of the cooked rice, that is, the stickiness, is improved to a level suitable for the continuous mass production process. It has been found that production capacity can be improved to wheat or wheat. In particular, when using the rice milled in the specific range of the milling rate, the obtained steamed rice has a certain degree of gelatinization even if the conventional steaming conditions (time, temperature) are not changed, so that The utilization rate can be maintained at a constant level. Therefore, when the rice kochujang prepared using the rice kochujang koji obtained according to the present invention, not only can produce a rice kochujang excellent in sensory quality, but also maintains and manages the quality of the rice kochujang at a certain level.

As used herein, the term "rice" includes all grains corresponding to rice, such as ordinary white rice, brown rice, and the like, glutinous rice, and waxy barley, unless otherwise noted. Rice is composed of chaff, which is a rind, rice bran, which is a seed, and embryos and endosperm. Removing rice husks from rice hulls only makes brown rice, and removing brown rice husks and whistle layers makes white rice. The process of making white rice by removing rice husk and rice bran layers from rice is called milling. Depending on the varieties, the ratio of rice to brown rice in rice ranges from 78 to 80%, and that of brown rice in brown rice ranges from 90 to 93%. Therefore, the degree of induction of white rice from rice is (representation x whiteness) ÷ 100, so it is around 74%. On the other hand, the reduction rate (ie, the degree of cutting) falling into rice bran, embryos, etc., reduced by milling, corresponds to the percentage of brown rice. The whitening rate depends on how much the rice bran is cut. 10% chopped 10% to 90% of the brown rice weight, 8% chopped to 92%, 10% bream, 4% chopped so that 96% remain do.

The present invention provides a method for producing a kochujang koji for rice koji comprising a steaming step of dipping rice in water to obtain steamed rice and an empire step of breeding seed germs in the steamed rice. Provided is a method for producing a kochujang koji for rice, characterized in that it is carried out by immersing the rice milled in a 12-minute milling rate to increase the water.

As described above, the production method of the present invention includes a steaming step of dipping and steaming rice, which has been milled at a milling rate of 4 to 12 minutes, more preferably at a milling rate of 4 to 8 minutes. When the process of cooking is carried out by adjusting the induction rate of the rice to the above specific range, that is, allowing the internal nutrient source to be used while remaining a fibrous layer on the surface of the rice, the viscosity of the cooked rice, that is, the stickiness, is increased in the continuous mass production process. Improved to a suitable level, the production capacity per hour can be improved to wheat or wheat. In particular, even without changing the conventional steaming conditions (time, temperature), the obtained steamed rice has a certain degree of gelatinization, so that the utilization rate of the spawn bacteria can be maintained at a constant level in the subsequent empire process. When the rice's rate of cut is less than 4 minutes, the effect of improving the feed rate is not satisfactory. When the rate of rice's rate exceeds 12 minutes, the rate of feed can be improved. However, since too much fiber remains on the rice surface, The fiber does not decompose the fiber, so the phenomenon of not using enough internal nutrient source occurs, and this may also cause a problem that can not obtain sufficient enzyme titer is limited mycelial growth of the spawn.

The rice milled at the specific milling rate may be used as it is, and it may be used in the steaming step after grinding it to form rice flour. That is, the cooking step is preferably carried out by dipping and increasing the rice powder obtained by pulverizing the rice milled at a milling rate of 4 to 12 minutes, more preferably a milling rate of 4 to 8 minutes in water, and thus rice flour When used in the form of the grain, unlike the form of grain soaking absorption time is short, there is an advantage in the operation of the capacity (hour capacity) of the facility. The grinding may be carried out according to a conventional method, for example using a roll mill (roll mill). The degree of grinding is not limited to a large extent, it can be adjusted in the range of 100 ~ 300 mesh.

The steaming condition may be carried out by employing a conventional steaming condition, for example, it may be carried out by increasing the steam for 1 to 30 minutes under the conditions of 100 ~ 130 ℃, steam pressure 1.0 ~ 2.0 Kgf / cm ² .

The cooked rice obtained through the cooking step has a water content in the range of about 30 to 32% by weight. The present inventors further carry out a humidification step of adjusting the water content of the cooked rice to 35 to 38% by weight between the steaming step and the empire step, so that the germination of seed germs, such as H. erythrocytes, by retaining sufficient moisture in the rice wine and It has been found that by effectively inducing reproduction, it is possible to prevent the degradation of enzyme activity. In addition, even when rice having a high amylose content is used, the aging degree is delayed by controlling the moisture content, so that the reproduction rate of the final germs can be prevented, and as a result, it is possible to manufacture cozy with high enzymatic activity. It turned out.

The humidifying step is a step of adjusting the water content of the cooked rice obtained from the cooking step to 35 to 38% by weight, the control of the water content may be performed by adding water to the cooked rice. Preferably, the humidification step is carried out by directly hydrolyzing the hot steamed rice obtained in the steaming step to adjust the water content to 35 to 38% by weight and cooling it to about 30 to 38 ° C, preferably about 32 to 33 ° C. Can be.

That is, the rice obtained by performing the steaming step as described above has a high temperature of about 100 ℃, when the moisture content is adjusted by adding moisture in such a high temperature state, it is possible to prevent the possibility of contamination by various bacteria in advance. . The moisture content control, if necessary, may be impregnated by adding water and leaving it for 1 to 10 minutes. In addition, the steaming step and the dampening step may be carried out continuously or discontinuously. For example, when the process is carried out continuously, the steaming step and the humidifying step is performed after the steaming step in a continuous steaming machine to add water to adjust the water content to 35 to 38% by weight, and cooled to 30 to 38 ℃ Can be performed. The continuous steam cooker may be, for example, a steam cooker conveyed by a net conveyor. In addition, when performed in a non-continuous manner, the steaming step and the damping step, after performing the steaming step in a batch type steamer such as NK steamer pipe, the water content is 35 to 38 weight by hydrolyzing in the NK steamer pipe It may be carried out by adjusting to% and cooling to 30 to 38 ℃. The NK steamer is a steamer including a pressure-resistant container, which is advantageous for the increase of the raw material having a high gelatinization temperature.

The imperial stage is an imperial stage for propagating seed bacteria in cooked rice, and the production method according to the present invention propagates seed bacteria in cooked rice having a specific moisture content, which is obtained by performing the steaming and humidifying steps as described above. Is performed. The seed bacterium is a strain commonly used for the preparation of kochujang, for example Aspergillus aurise, Aspergillus dust, Aspergillus niger, Aspergillus Usami, Aspergillus niger mute. Kawachi, Aspergillus Awamori, Aspergillus Tamari, Aspergillus Nidulans, Aspergillus Zygentus, Aspergillus Bloodserie, Aspergillus Barricolor, Aspergillus Ungis, Aspergillus Flass Bifes, Aspergillus Aliasus, Aspergillus poetitus, Aspergillus rumchuensis, Aspergillus serotorum, Aspergillus canagawaensis, Aspergillus Worcesters, Aspergillus avenue It can be used, these can be used alone or as a mixture of two or more species. The amount of seed bacteria may vary depending on the strain, and may be added in an amount of 0.01 to 0.3% by weight based on the total amount of raw materials before empire, but is not limited thereto.

Coated rice kochujang prepared in accordance with the present invention according to the conventional method, by passing through the insertion step and the fermentation and ripening step, it is possible to produce a rice kochujang excellent in sensory quality, and also to a certain level of quality of rice kochujang Can be maintained and managed. Rice gochujang obtained through the fermentation and ripening stages can be added with additives for improving the organoleptic properties such as honey and sugars, and can be subjected to a heat sterilization process (approximately 60 to 85 ° C) or a preservative such as alcohol. You can also add. If necessary, red pepper powder may be added before or after the fermentation and ripening step.

Hereinafter, the present invention will be described in more detail with reference to examples. However, these examples are only for illustrating the present invention and the present invention is not limited by these examples.

Example 1.

The rice milled at a milling rate of 5 minutes was humidified to 1 ton of rice flour, which was then steamed for 1 minute at 110 ° C. through a continuous steamer. The steamed rice obtained was cooled to about 30 ° C. via a continuous cooling line, and the obtained content, that is, the steamed rice, was placed in a national chamber. 900 g of Aspergillus duckling was added to the soup room, followed by empire at 32 ° C. for 72 hours to prepare rice kochujang koji.

20 days of 1 ton of Koji Koji for red pepper paste, 1.5 tons of red pepper powder, 0.5 tons of meju, 1 ton of fine rice (that is, rice with starch added to rice), 0.5 tons of salt, and 2.1 tons of purified water. After ripening at 30 ° C., 3 tons of starch syrup was added, followed by heat treatment at 85 ° C. for 30 minutes, and then ethanol was added to prepare rice kochujang.

Example 2

1.5 tons of rice and 1.8 tons of water, which were milled at a rate of 4 minutes, were added to the NK steamer, and the water was immersed for 2 hours and then drained for 60 minutes. After checking the uniform absorption of the rice after draining, it was increased for 8 minutes at 125 ℃ in NK steam pipe. The moisture content of the obtained cooked rice was measured to be about 32% by weight. After the completion of the increase, the pressure of the ENK increaser was removed, the contents were cooled to about 30 ° C. through a continuous cooling line, and the obtained contents, that is, the increased rice, were placed in a Korean room. 1Kg of Aspergillus duckling was added to the Korean chamber, and empire was performed at 32 ° C. for 60 hours to prepare rice kochujang koji.

1.5 tons of rice kochujang koji obtained above, 0.9 tons of luxury rice, 1.2 tons of red pepper powder, 1 ton of meju, 0.55 tons of salt and 1.8 tons of purified water were mixed and aged at 30 ° C. for 20 days, and then 2.5 tons of starch syrup was added, 85 After the heat treatment for 20 minutes at ℃ was added to the alcohol to prepare rice gochujang.

Example 3

1.5 tons of rice and 1.8 tons of water, which were coated at an 8-minute degree of fineness, were added to the NK steamer, and the water was immersed for 2 hours and then drained for 60 minutes. After confirming the uniform absorption of the rice after draining, it was increased for 20 minutes at 125 ℃ in NK steam pipe. The moisture content of the obtained cooked rice was measured to be about 32% by weight. After the completion of the increase, the pressure of the NK cooker was removed, the contents were cooled to about 30 ° C. through a continuous cooling line, and the obtained contents, that is, the cooked rice, were placed in a Korean room. 1.2Kg of Aspergillus duckling was added to the Korean chamber, followed by empire at 32 ° C. for 48 hours to prepare rice kochujang koji.

1.5 tons of rice kochujang koji obtained above, 0.8 tons of luxury rice, 1 ton of red pepper powder, 1 ton of meju, 0.5 ton of saline, and 1.7 tons of purified water were mixed and aged at 30 ° C. for 15 days, and then 2.2 tons of starch syrup was added, and 85 ° C. After the heat treatment for 20 minutes at to add a ethanol to prepare a rice gochujang.

Example 4

2 tons of rice and 2.4 tons of water, which were milled at a 4 minute degree of morbidity, were added to the NK steamer, and the water was immersed for 2 hours and then drained for 60 minutes. After confirming the uniform absorption of the rice after draining, it was increased for 30 minutes at 110 ℃ in NK steam pipe. The moisture content of the obtained cooked rice was measured to be about 33% by weight. After the completion of the increase, the pressure of the NK cooker was depressurized, the contents were cooled to about 30 ° C. through a continuous cooling line, and the obtained contents, that is, the cooked rice, were placed in the Korean chamber. 1.2Kg of Aspergillus duckling was added to the Korean chamber, followed by empire at 30 ° C. for 72 hours to prepare rice kochujang koji.

2 tons of rice kochujang koji obtained above, 1.5 tons of red pepper powder, 0.55 tons of salt, 0.7 tons of meju, 2 tons of purified water were mixed and aged at 32 ° C. for 15 days, and then 2 tons of starch syrup was added and 20 minutes at 85 ° C. After the heat treatment, the addition of alcohol was prepared rice kochujang.

Example 5.

1 ton of rice and 1.2 tons of water, which were coated at a cut rate of 5 minutes, were added to the NK steamer, and the water was immersed for 2 hours and then drained for 60 minutes. After confirming the uniform absorption of the rice after draining, it was increased for 10 minutes at 125 ℃ in NK steam pipe. The moisture content of the obtained cooked rice was measured to be about 33% by weight. After completion of the increase, the pressure of the ENK increaser tube was removed, and purified water was added to the ENK increaser tube at about 100 ° C to adjust the water content to 37% by weight. Thereafter, the contents were cooled to about 32 ° C. via a continuous cooling line, and the obtained contents, that is, the steamed rice, were placed in a soup room. 900 g of Aspergillus duckling was added to the soup room, followed by empire at 32 ° C. for 48 hours to prepare rice kochujang koji.

1 ton of rice kochujang koji, red pepper powder 1.5 ton, luxury rice 1 ton, 1 ton of kochujang meju, 0.55 ton of salt, and 2 tons of purified water were mixed and aged at 30 ° C. for 15 days, and then 2 tons of syrup was added. After the heat treatment for 20 minutes at 85 ℃ was added to the alcohol to prepare a rice hot pepper paste.

Example 6.

1.5 tons of rice and 1.8 tons of water, which were milled at an 8-minute milling rate, were added to the NK steamer, followed by immersion for 2 hours, and then drained for 60 minutes. After confirming uniform absorption of the rice after draining, it was increased for 10 minutes at 125 ℃ in NK steamer. The moisture content of the resulting cooked rice was measured to be about 32% by weight. After completion of the increase, the pressure of the NK steamer was removed, and purified water was added to the NK steamer at about 100 ° C. to adjust the water content to 37% by weight. Thereafter, the contents were cooled to about 30 ° C. through a continuous cooling line, and the obtained contents, that is, the steamed rice, were placed in a Korean room. 1 kg of Aspergillus duckling was added to the soup room, followed by empire at 33 ° C. for 52 hours to prepare rice kochujang koji.

1.5 tons of rice kochujang koji obtained above, 1.0 tons of luxury rice, 1.4 tons of red pepper powder, 0.5 tons of kochujang meju, 0.6 tons of salt and 2.1 tons of purified water were mixed and aged at 30 ° C. for 15 days, and then 2.5 tons of starch syrup was added. After the heat treatment for 20 minutes at 85 ℃ was added to the alcohol to prepare rice gochujang.

Comparative Examples 1-3.

Coated rice kochujang was prepared in the same manner as in Example 2 using wheat rice (Comparative Example 1), white rice (Comparative Example 2) and brown rice (Comparative Example 3) as starch raw materials. Rice gochujang was prepared in the same manner (however, each input is shown in Table 1).

Comparative Example 4

1 ton of white rice and 1.2 tons of water coated at a rate of 12 minutes were added to the NK steamer, and the water was immersed for 2 hours and then drained for 60 minutes. After confirming the uniform absorption of the rice after draining, it was increased for 10 minutes at 125 ℃ in NK steam pipe. The moisture content of the resulting cooked rice was measured to be about 32% by weight. After the completion of the increase, the pressure of the NK increaser was removed, the contents were cooled to about 30 ° C. through a continuous cooling line, and the obtained contents, that is, the increased rice, were placed in a Korean room. 1.0Kg of Aspergillus duckling was added to the Korean chamber, followed by empire at 32 ° C. for 48 hours to prepare rice kochujang koji.

Test Example 1. Evaluation of Production Capacity, Enzyme Titer, and Sensory Quality

The enzyme activity was measured in accordance with the enzyme activity measurement method on the food industry, Cozy obtained in Examples 2, 3 and Comparative Examples 1 to 3. In other words, each koji was diluted and reacted with soluble starch and casein solution, respectively, and the reaction solution was developed to measure absorbance, thereby measuring the activity of α-amylase and protease. The number of workers put in the examples and the comparative example is shown in Table 1, and the throughput was evaluated based on the pretreatment state having the air permeation conditions suitable for manufacturing the hourly production capacity per unit time. In addition, the sensory quality of Kochujang obtained in Examples 2, 3 and Comparative Examples 1 to 3 was cooked with the product itself and Tteokbokki for 30 people, and the sensory preferences were displayed. When 1 is very bad and 7 is very good based on the 7-point scale method, △ represents 2 to 4 points, and ○ represents 5 to 7 points.

division producing ability
(Kg / Hr) Workforce Enzyme titer Sensory quality α-amylase Protease Example 3 (8 minutes) 1,500 3 people 2,600 165 ○ Example 2 (4 minutes) 2,000 2 people 3,100 174 △ Comparative Example 1 (wheat) 3,000 2 people 2,600 170 △ Comparative Example 2 (white rice) 667 4 people 1,400 140 △ Comparative Example 3 (Brown Rice) 2,300 2 people 1,120 74 △

From the results of Table 1, in the case of white rice (Comparative Example 2), the production efficiency was greatly reduced, and it was inevitable for the worker to separate manually to solve the problem of transportation due to agglomeration after the increase of rice. Even if additional working personnel were added for the separation, the enzyme titer was not obtained at a satisfactory level. This is thought to be caused by the mycelia of spawning bacteria due to agglomeration of white rice. On the contrary, brown rice (Comparative Example 3) without milling showed the highest production capacity, but the enzyme titer of koji was very low because the bran layer of brown rice prevented mycelia from growing properly. On the contrary, in the case of the rice having a specific coating rate according to the present invention, not only the production capacity is excellent, but also the enzyme titer of the obtained koji is very high.

In the sensory quality of the final product (rice gochujang), there were many opinions that gochujang made with wheat remained poor aftertaste, and there was a lot of opinion that gochujang using 4-minute sea bream and 8-minute sea bream had good taste and clean taste. Excellent. Kochujang using brown rice has a characteristic taste that is unique to brown rice, and its preference is divided. In the case of white rice, enzyme activity is low, so it can be seen that there is a limit to relatively uniform quality in fermentation.

Test Example 2 Determination of Enzyme Activity According to Moisture Treatment

The koji obtained in Examples 5, 6 and Comparative Example 4 was measured for enzyme activity according to the method for measuring enzyme activity on food waste. In other words, each koji was diluted and reacted with soluble starch and casein solution, respectively, and then the reaction solution was developed to measure absorbance, thereby measuring the activity of α-amylase and protease. The results are shown in Table 2 below.

α-amylase (unit) Protease (unit) Comparative Example 4 1,548 84 Example 5 3,723 194 Example 6 3,419 211

From the results of Table 2, it can be seen that the enzyme activity is greatly increased by more than two times when the water content is adjusted to a specific range before performing the imperial step. These results indicate that the enzyme titer can be stably managed and increased by simple application in actual production sites without significant transformation of the whole process, and therefore, the koji obtained according to the present invention has high enzyme activity and is prepared using the same. It can improve the quality of rice gochujang, and furthermore, it can maintain and manage the quality of rice gochujang at a certain level.

Claims (4)

In the method of manufacturing a rice kochujang koji comprising a steaming step of dipping rice in water to increase the yield of rice and an empire step of breeding seed germs in the steamed rice, the steaming step is 4 to 12 minutes. The method for producing kochujang koji for rice, characterized in that it is carried out by dipping the rice milled at a milling rate in water. The method according to claim 1, wherein the coating rate is 4 to 8 minutes. In the method of manufacturing a rice kochujang koji comprising a steaming step of dipping rice in water to increase the yield of rice and an empire step of breeding seed germs in the steamed rice, the steaming step is 4 to 12 minutes. A method for producing koji for kochujang, characterized in that it is carried out by dipping and increasing the rice flour obtained by pulverizing the rice milled at a milling rate in water. The method according to claim 3, wherein the coating rate is 4 to 8 minutes.