KR101180444B1 - method for manufacturing the capsicum paste using maize - Google Patents
method for manufacturing the capsicum paste using maize Download PDFInfo
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- KR101180444B1 KR101180444B1 KR1020090106454A KR20090106454A KR101180444B1 KR 101180444 B1 KR101180444 B1 KR 101180444B1 KR 1020090106454 A KR1020090106454 A KR 1020090106454A KR 20090106454 A KR20090106454 A KR 20090106454A KR 101180444 B1 KR101180444 B1 KR 101180444B1
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Abstract
물에 불린 다음 싹을 튀우고 이를 분쇄한 옥수수 반죽을 첨가하여 전통 발효식품인 고추장을 제조함으로써 고추장의 섭취시에 고추장에 부족하기 쉬운 영양분을 증진시킴과 더불어 고추장의 풍미를 향상시킬 수 있도록 하기 위한 옥수수를 이용한 고추장의 제조방법이 개시된다. 본 발명은 옥수수 알갱이를 1~2일 물에 침지시킨 다음 25℃~40℃의 온도에서 4~6일 동안 싹을 튀우고, 싹이 난 상태의 옥수수를 분쇄하는 옥수수 반죽 제조단계; 제조된 옥수수 반죽을 고추장 전체중량의 25~30중량%, 엿기름에 물을 부어 체에 거른 엿기름 추출액을 고추장 전체중량의 25~30중량%, 메주를 분쇄한 메주가루를 고추장 전체중량의 10~15중량%, 식염을 고추장 전체 중량의 5~10중량%, 고춧가루를 고추장 전체중량의 25~34중량%를 고르게 혼합하여 고추장을 제조하는 고추장제조단계; 및 제조된 고추장을 -1℃~20℃의 창고에서 2~5개월간 숙성하는 고추장 숙성단계를 포함하는 것이다.To make kochujang, a traditional fermented food, by adding water, then sprouting sprouts and crushed corn dough, to enhance the flavor of kochujang and to enhance the nutrients that are easily lacked in kochujang. Disclosed is a method of preparing gochujang using corn. The present invention is a corn dough manufacturing step of immersing corn grains in water for 1 to 2 days and then sprout for 4 to 6 days at a temperature of 25 ℃ ~ 40 ℃, crushing the corn in the sprouted state; The prepared corn dough is 25-30% by weight of the total weight of red pepper paste, water is added to the malt, and the malt extract is filtered through a sieve. 25-30% by weight of the total red pepper paste is mixed with meju powder from the meju powder. Weight%, salt 5 to 10% by weight of kochujang, pepper powder 25 to 34% by weight of kochujang evenly mixed to prepare kochujang; And it is to include the red pepper paste ripening step of ripening for 2-5 months in the warehouse of -1 ℃ ~ 20 ℃ prepared kochujang.
Description
본 발명은 옥수수를 이용한 고추장의 제조방법에 관한 것으로 , 특히 물에 불린 다음 싹을 튀우고 이를 분쇄한 옥수수 반죽을 첨가하여 전통 발효식품인 고추장을 제조함으로써 고추장의 섭취시에 고추장에 부족하기 쉬운 영양분을 증진시킴과 더불어 고추장의 풍미를 향상시킬 수 있도록 하기 위한 옥수수를 이용한 고추장의 제조방법에 관한 것이다. The present invention relates to a method for producing kochujang using corn, and in particular, nutrients that are easily deficient in kochujang when ingesting kochujang by preparing kochujang, which is a traditional fermented food, is made by adding soybean sprouts, smashed sprouts, and crushed it. The present invention relates to a method for preparing kochujang using corn to improve the flavor of kochujang as well as to enhance the flavor.
일반적으로 고춧가루와 다른 원료와 혼합하여 숙성시킨 우리의 대표적 발효식품의 하나인 고추장은 우리 민족 고유의 장으로 된장, 간장과 함께 우리 식단의 전통적인 소스로서의 역할을 담당하여 왔다. 고추장은 엿기름 물을 이용하여 멥쌀가루, 밀가루, 찹쌀가루등 전분질 익힌 것을 메줏가루와 혼합하고 고춧가루와 소금을 넣고 간을 하여 발효시킨 식품이다. In general, red pepper paste, one of our representative fermented foods mixed with red pepper powder and other ingredients, has served as a traditional source of our diet along with miso and soy sauce. Gochujang is a food made by mixing starch, such as non-glutinous rice flour, wheat flour, glutinous rice flour, with mew flour and fermented with red pepper powder and salt.
고추장은 메주콩의 가수분해로 생성된 아미노산의 구수한 맛, 전분질의 아밀로 펙틴(amylopectin)은 말토스(maltose)와 덱스트린(dextrin)으로 가수 분해되어 단맛이 생성되며, 엿기름의 아밀라아제(amylase)가 당화를 촉진하여 고춧가루의 매운맛, 소금의 짠맛이 잘 조화되어 고추장 특유의 맛을 내게 된다. Kochujang is a delicious taste of amino acid produced by hydrolysis of soybeans, and starch amylopectin is hydrolyzed by maltose and dextrin to produce sweet taste, and amylase of malt is glycated. Promotes the spicy taste of red pepper powder and salty salt, it gives a unique taste of red pepper paste.
고추장은 메주로부터 유래된 고활성의 전분 분해효소(amylase)와 단백질 분해효소(protease) 등의 작용으로 소화를 촉진시켜 준다. 고춧가루에서 추출한 회분은 아프락토신B(aflatoxin B)의 돌연변이효과를 저해하며, 건위제로 피부를 자극하여 혈액순환을 돕는 역할도 한다.Kochujang promotes digestion by the action of high activity starch (amylase) and proteinase (protease) derived from meju. Ash extracted from red pepper powder inhibits the mutagenic effects of aflatoxin B and also helps to circulate blood by stimulating the skin with a healthy agent.
고추장에 포함된 다양한 균종속에 들어 있는 페디오코쿠스(pediococus), 락토바시러스(lactobacillus)등의 미생물은 정장작용 효과를 발휘하며 고추의 매운맛 성분인 캡사이신(capsaicin)의 적당량 섭취시 비위를 가라앉히고 안정감을 주기도 하며 땀이 나도록 하여 노폐물의 배설을 촉진하여 감기등 각종 질병의 예방과 치료에 좋다는 연구결과가 나온 바 있다.Microorganisms such as pediococus and lactobacillus, which are contained in various fungi contained in kochujang, have an intestinal effect. It has been reported that it is good for the prevention and treatment of various diseases such as colds by promoting the excretion of waste products by causing sweating.
고추장이 비만방지에 효과가 큰 것으로 나타났다는 연구발표에 따르면 고추의 매운맛을 내는 캡사이신(capsaicin) 성분이 체지방을 감소시킬 뿐 아니라 고춧가루 외에 고추장 재료인 메주나 숙성 때 생긴 성분이 체지방을 분해하는 효과가 있는 것으로 보고 되었다.According to a study showing that kochujang has a great effect on preventing obesity, capsaicin, which is a pungent ingredient of red pepper, not only reduces body fat, but also red pepper powder, meju and other ingredients produced during fermentation, break down body fat. Was reported.
옥수수는 단백질, 지질, 당질, 섬유소, 무기질, 비타민등의 성분을 가지고 있어 피부의 건조와 노화예방, 피부 습진 등의 저항력을 높이는데 효과가 있으며, 잇몸질환 치료제의 주성분으로 치아 개선의 약리 작용으로도 매우 높다고 알려져 있다. 옥수수의 섬유질은 장을 자극하여 장 운동을 활발하게 하며, 비타민 B1이 많이 함유되어 있어 식욕부진, 나른함, 무기력에 효과적인 것으로 보고 되고 있다. 옥수수에는 단백질에는 필수 아미노산인 트립토판, 라이신의 함량은 적으나, 비타 민류인 A, B, E가 함유되어 있으며 그 중에서도 비타민 E가 풍부하여 체력증강, 신장병에 효과를 나타내는 것으로 알려져 왔다. Corn contains protein, lipids, sugars, fiber, minerals, vitamins, etc. It is effective in drying skin, preventing aging, and increasing the resistance to skin eczema.It is the main ingredient in the treatment of gum disease. Is also known to be very high. Corn fiber stimulates the intestines to promote intestinal movement and contains high amounts of vitamin B1, which is reported to be effective for anorexia, drowsiness, and lethargy. Corn contains a small amount of essential amino acids tryptophan and lysine, but it contains vitamins A, B, and E. Among them, vitamin E is rich in vitamin E, which has been shown to have an effect on physical strength and kidney disease.
이러한, 옥수수의 효능이 알려지면서 옥수수를 이용한 다양한 제품들이 개발되고 있는 데 옥수수의 효능을 보다 쉽게 이용할 수 있도록 하기 위한 필요성이 대두되었다. As the efficacy of corn is known, various products using corn have been developed, and a need for making corn's efficacy easier to use has emerged.
본 발명은 이러한 문제점을 해결하기 위하여 발명된 것으로 수확한 옥수수 알갱이를 1~2일 물에 불린 다음 4~6일 동안 싹을 튀우고, 싹이 난 상태의 옥수수를 분쇄한 옥수수 반죽을 첨가하여 고추장을 제조하는 방법을 개발함으로써 고추장의 맛과 풍미를 증진시키며, 고추장의 섭취시에 부족하기 쉬운 단백질 및 비타민등의 각종 영양분을 옥수수에 포함된 영양성분으로 보충할 수 있도록 하는 옥수수를 이용한 고추장의 제조방법을 제공하는 데 그 목적이 있다.The present invention was invented to solve these problems, soaked corn grains in water for 1-2 days and then sprouted for 4-6 days, and added corn dough crushed sprouted corn dough To improve the taste and flavor of kochujang by developing a method for preparing kochujang, and to prepare kochujang using corn which can supplement various nutrients such as proteins and vitamins that are insufficient for ingestion of kochujang with nutrients contained in corn. The purpose is to provide a method.
이와 같은 목적을 달성하기 위한 본 발명은, The present invention for achieving such an object,
옥수수 알갱이를 1~2일 물에 침지시킨 다음 25℃~40℃의 온도에서 4~6일 동안 싹을 튀우고, 싹이 난 상태의 옥수수를 분쇄하는 옥수수 반죽 제조단계; Corn dough manufacturing step of immersing the corn grains in water for 1 to 2 days and then sprouting for 4 to 6 days at a temperature of 25 ° C. to 40 ° C., and crushing the sprouted corn;
제조된 옥수수 반죽을 고추장 전체중량의 25~30중량%, 엿기름에 물을 부어 체에 거른 엿기름 추출액을 고추장 전체중량의 25~30중량%, 메주를 분쇄한 메주가루를 고추장 전체중량의 10~15중량%, 식염을 고추장 전체 중량의 5~10중량%, 고춧가루를 고추장 전체중량의 25~34중량%를 고르게 혼합하여 고추장을 제조하는 고추장제조단계; 및
제조된 고추장의 장기간 보존을 위하여 농도 0.3~0.5%의 식초산과 2~4%농도를 가진 에탄올을 혼합시킨 보존제를 고추장 전체중량의 1~5중량%를 혼합하는 보존제투입단계;
제조된 고추장의 제품 출하시 용기에 담긴 고추장을 60℃로 가열된 물에 10분간 열처리하여 살균단계; 및
제조된 고추장을 -1℃~20℃의 창고에서 2~5개월간 숙성하는 고추장 숙성단계를 포함하는 것이다.The prepared corn dough is 25-30% by weight of the total weight of red pepper paste, water is added to the malt, and the malt extract is filtered through a sieve. 25-30% by weight of the total red pepper paste is mixed with meju powder from the meju powder. Weight%, salt 5 to 10% by weight of kochujang, pepper powder 25 to 34% by weight of kochujang evenly mixed to prepare kochujang; And
Preservative input step of mixing 1 to 5% by weight of the total weight of kochujang with a preservative mixed with ethanol having a concentration of 0.3 ~ 0.5% and ethanol having a concentration of 2 to 4% for long-term storage of the prepared kochujang;
Sterilization step by heat-treating the hot pepper paste in the container at the time of shipment of the prepared hot pepper paste for 10 minutes in water heated to 60 ℃; And
The prepared gochujang is to include a gochujang ripening step of aging for 2 to 5 months in a warehouse of -1 ℃ ~ 20 ℃.
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본 발명에 따라 제조된 싹이난 상태의 옥수수를 분쇄한 옥수수 반죽을 첨가하여 풍미를 증진시키고, 삭을 튀운 옥수수를 분쇄하여 고추장을 제조함으로써 옥수수에 함유된 각종 단백질 및 비타민등 각종 영양성분을 효율적으로 추출할 수 있어서 고추장의 섭취시에 영양학적인 측면에서 고추장을 더욱 완전한 식품으로 만들 수 있으며, 옥수수의 이용도를 증진시켜 옥수수 농가의 수익을 높일 수 있는 효과가 있다. Enhances flavor by adding corn dough crushed sprouted corn prepared according to the present invention, and crushed fried corn to produce kochujang to efficiently produce various nutrients such as proteins and vitamins contained in corn. It can be extracted in the nutritional aspects of the intake of kochujang to make it more complete food, and to increase the availability of corn has the effect of increasing the profits of corn farmers.
이하 첨부된 도면을 참조하여 본 발명의 바람직한 실시예를 상세히 설명하면 다음과 같다.Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings.
도 1은 본 발명에 따른 옥수수를 이용한 고추장의 제조과정을 보여주기 위한 제조 공정도이다.1 is a manufacturing process chart showing the manufacturing process of kochujang using corn according to the present invention.
도 1을 참조하면, 옥수수 알갱이를 1~2일 물에 침지시킨 다음 25℃~40℃의 온도에서 4~6일 동안 싹을 튀우고, 싹이 난 상태의 옥수수를 분쇄하는 옥수수 반죽을 먼저 준비한다. 옥수수는 단백질, 지질, 당질, 섬유소, 무기질, 비타민등의 영양 성분을 다량 가지고 있으나 이러한 성분은 단순히 익히거나 말린 다음 분쇄하는 것만으로는 충분히 영양성분을 추출할 수 없다. Referring to Figure 1, the corn grains are immersed in water for 1 to 2 days and then sprouted for 4 to 6 days at a temperature of 25 ℃ ~ 40 ℃, to prepare a corn dough for grinding the sprouted corn first do. Corn has a lot of nutrients such as protein, lipids, sugars, fiber, minerals, vitamins, etc. But these ingredients cannot be extracted enough simply by cooking, drying and grinding.
식물의 싹이 자랄 때는 내부의 영양 성분을 이용하는 데 옥수수의 싹을 튀운 상태에서는 싹과 함께 옥수수를 분쇄하게 되면 옥수수의 유효성분이 보다 많이 추출될 수 있을 것이라 사료된다. When the shoots of plants grow, they use the nutrients inside, and when the sprouts of corn are sprinkled, it is thought that more corn can be extracted by crushing the corn together with the shoots.
싹이 난 상태의 옥수수를 분쇄하는 옥수수 반죽이 준비되면, 엿기름에 물을 부어 체에 거른 엿기름 추출액과 준비된 옥수수 반죽을 각각 고추장 전체중량의 25~30중량% 범위내에서 중량비로 1: 1로 고르게 혼합한다. 옥수수 반죽과 엿기름 추출액이 혼합되면 옥수수의 단백질이 가수 분해되어 단맛이 생성되는 데, 엿기름의 아밀라아제가 당화를 촉진하는 역할을 한다. When the corn dough for crushing the sprouted corn is prepared, the malt extract and sifted malt extract are poured into the malt and the prepared corn batter is evenly mixed in a weight ratio of 1 to 1 within a range of 25 to 30% by weight of the total weight of red pepper paste. Mix. When corn dough and malt extract are mixed, the protein of corn is hydrolyzed to produce a sweet taste, and amylase of malt promotes glycosylation.
옥수수반죽과 엿기름추출액을 혼합하면서 메주를 말린 다음 분쇄한 메주가루 를 고추장 전체중량의 10~15중량%, 식염을 고추장 전체 중량의 5~10중량%, 고춧가루를 고추장 전체중량의 25~34중량%를 고르게 혼합하여 고추장을 제조한다.
본 발명에 따른 옥수수를 이용한 고추장의 장기간 보존을 위하여 농도 0.3~0.5%의 식초산과 2~4%농도를 가진 에탄올을 혼합시킨 보존제를 고추장 전체중량의 1~5중량%를 혼합하는 데, 고추장이 전통식품이라는 점을 감안할 때 이용할 수 있는 보존료에는 큰 제약이 따르게 되는데, 0.3~0.5%의 식초산과 2~4%농도를 가진 에탄올을 혼합시킨 보존제는 사용상 영향이 미미하며 보존제를 사용하는 경우에 식초산 및 에탄올의 항균효과 때문에 고추장의 보존기간을 연장시키는 효과가 있다.
고추장을 제조하고 살균방법은 가열살균법이 효과면에서 가장 완벽하나 가열에 의해 고추장의 풍미가 상할 위험이 있고, 또한 고추장은 고점성식품으로 열의 전달속도가 느리다는 단점이 있으므로, 용기에 담긴 고추장을 60℃로 가열된 물에 10분간 열처리하여 살균과정을 수행한다. Dry the meju while mixing the corn dough and malt extract, and then crush the meju powder into 10-15% by weight of the total weight of red pepper paste, the salt by 5-10% by weight of the red pepper paste, and the red pepper powder by 25-34% by weight of the total red pepper paste. Mix evenly to prepare red pepper paste.
For the long term preservation of kochujang using corn according to the present invention, a preservative mixed with ethanol having a concentration of 0.3 to 0.5% and ethanol having a concentration of 2 to 4% is mixed with 1 to 5% by weight of the total weight of kochujang. Considering that it is a traditional food, there are big restrictions on the preservatives that can be used.The preservatives that mix 0.3 ~ 0.5% vinegar acid and 2 ~ 4% ethanol have little effect on use, and when using preservatives Because of the antimicrobial effect of acid and ethanol has the effect of extending the shelf life of kochujang.
Kochujang is prepared and sterilization method is most effective in terms of effectiveness, but there is a risk of damaging the flavor of kochujang by heating. Also, kochujang is a highly viscous food and has a disadvantage of slow heat transfer. The sterilization process is carried out by heat treatment for 10 minutes in water heated to 60 ℃.
본 발명에 따른 싹을 튀운 옥수수 반죽를 이용한 고추장이 제조되면 -1℃~20℃의 창고에서 2~5개월간 숙성하는 숙성단계로 이루어지는 데 고추장의 숙성은 비교적 저온에서 숙성하여야만 당화 속도가 느리고 유산균의 번식이 느려 신맛을 내지 않고 감칠맛이 생긴다.When the kochujang using the sprouted corn dough according to the present invention is produced, the maturation stage consists of ripening for 2 to 5 months in a warehouse at -1 ℃ ~ 20 ℃, and the ripening of kochujang is only ripened at a relatively low temperature, and the saccharification rate is slow and propagation of lactic acid bacteria. It is slow and does not give a sour taste.
<실시예><Examples>
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옥수수 알갱이를 1일 물에 침지시킨 다음 25℃~40℃의 온도에서 4일 동안 싹을 튀우고, 싹이 난 상태의 옥수수를 분쇄하여 옥수수 반죽을 준비한다. Corn grains are immersed in water for 1 day and then sprouted at a temperature of 25 ° C.-40 ° C. for 4 days, and the corn in the sprouted state is crushed to prepare corn dough.
준비된 옥수수 반죽을 고추장 전체중량의 25중량%, 엿기름 추출액을 고추장 전체중량의 25중량%, 메주를 분쇄한 메주가루를 고추장 전체중량의 10중량%, 식염을 고추장 전체 중량의 5중량%, 고춧가루를 고추장 전체중량의 34중량%를 고르게 혼합하여 고추장을 제조한다.
이후, 농도 0.3~0.5%의 식초산과 2~4%농도를 가진 에탄올을 혼합시킨 보존제를 고추장 전체중량의 1~5중량%를 혼합한다. 그리고, 고추장은 고점성식품으로 열의 전달속도가 느리다는 단점이 있으므로, 고추장을 용기에 담고 60℃로 가열된 물에 10분간 열처리하여 살균과정을 수행한다. Prepare the corn dough with 25% by weight of Kochujang, 25% by weight of malt extract, 25% by weight of Kochujang, 10% by weight of Kochujang with salted meju powder, 5% by weight of Kochujang with salt, and red pepper powder. Kochujang is prepared by mixing evenly 34% by weight of kochujang.
Then, 1-5% by weight of the total weight of kochujang is mixed with a preservative in which ethanol having a concentration of 0.3-0.5% and ethanol having a concentration of 2-4% are mixed. In addition, since red pepper paste has a disadvantage of slow heat transfer rate as a highly viscous food, sterilization is performed by putting red pepper paste in a container and heat-treating it for 10 minutes in water heated to 60 ° C.
제조된 고추장을 -1℃~20℃의 창고에서 2~5개월간 숙성하는 숙성과정을 수행한 후 포장하여 출하한다. The prepared gochujang is aged for 2-5 months in a warehouse at -1 ℃ ~ 20 ℃ and then packaged and shipped.
상술한 바와 같이 본 발명의 방법에 따라 제조된 고추장은 단백질과 비타민등 영양성분을 다량 함유하고 있는 옥수수를 싹을 튀운 상태로 분쇄하여 이용함으로써 옥수수의 영양성분을 보다 효율적으로 추출할 수 있어서, 고추장의 섭취하면서 각종 영양분을 공급할 수 있어 영양상으로 우수할 뿐만 아니라 고추장과의 풍미와 맛을 증진시킨다. As described above, the kochujang prepared according to the method of the present invention can be used to extract nutrients of corn more efficiently by crushing corn containing a large amount of nutrients such as proteins and vitamins in a sprouted state, thereby making it more efficient It is able to supply various nutrients while ingesting, and it is not only excellent in nutrition, but also enhances the flavor and taste of kochujang.
이상에서 첨부된 도면을 참조하여 본 발명의 바람직한 실시예를 상세히 설명하였으나, 본 발명은 이에 한정되는 것이 아니며 본 발명의 기술적 사상의 범위내에서 당업자에 의해 그 개량이나 변형이 가능하다.Although the preferred embodiments of the present invention have been described in detail with reference to the accompanying drawings, the present invention is not limited thereto and may be improved or modified by those skilled in the art within the scope of the technical idea of the present invention.
도 1은 본 발명에 따른 옥수수를 이용한 고추장의 제조과정을 보여주기 위한 공정도이다.1 is a process chart showing the manufacturing process of kochujang using corn according to the present invention.
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| KR100504340B1 (en) | 2001-07-24 | 2005-07-27 | 김정기 | Method of producing a healthy Apple Gochujang (hot pepper paste) |
| KR100990161B1 (en) | 2008-12-24 | 2010-10-29 | 강원도 홍천군 | Manufacturing method for Korean hot pepper paste using corn powder |
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| KR100504340B1 (en) | 2001-07-24 | 2005-07-27 | 김정기 | Method of producing a healthy Apple Gochujang (hot pepper paste) |
| KR100437573B1 (en) | 2001-10-23 | 2004-06-30 | 김상수 | Permented corns and its paste |
| KR100990161B1 (en) | 2008-12-24 | 2010-10-29 | 강원도 홍천군 | Manufacturing method for Korean hot pepper paste using corn powder |
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