KR101187438B1 - Red pepper paste using Yacon and manufacturing method functional Yacon seasoned with soy sauce - Google Patents

Abstract

The present invention relates to a kochujang using yacon and a method for preparing functional yacon pickles using the same, and more particularly, to a kochujang using a yacon extract extracted from the root of yacon as a sugar solution and a functional yacon pickles using the same.
The red pepper paste using yacon of the present invention is formed by mixing red pepper powder, meju powder, salt, and soy sauce in a sugar solution, followed by aging, and the sugar solution contains yacon extract.

Description

Red pepper paste using Yacon and manufacturing method functional Yacon seasoned with soy sauce}

The present invention relates to a kochujang using yacon and a method for preparing functional yacon pickles using the same, and more particularly, to a kochujang using a yacon extract extracted from the root of yacon as a sugar solution and a functional yacon pickles using the same.

Koreans enjoy Kochujang, soy sauce, and miso. Among them, soy sauce and miso are in Japan, but red pepper paste is a traditional food only in Korea. Our food culture is rapidly westernized with economic development, but westernized food is causing various health problems because it does not fit our constitution.

Accordingly, the interest in traditional foods is increasing, and many studies on kimchi, miso, and red pepper paste have been made.

In general, the standard for the ingredients of red pepper paste is to add at least 6% red pepper powder in the food process, and in the case of glutinous red pepper paste and rice red pepper paste, add more than 15% glutinous rice or rice, at least 4% crude protein and 150 mg% amino acid nitrogen. (100 mg% of glutinous rice or red pepper paste) is specified to contain.

Kochujang containing these ingredients was dissolved in water and malt powder was mixed with a predetermined amount of glutinous rice flour in a filtered malt solution to prepare saccharified saccharified solution for about 6 hours at 40 ° C. It is prepared by mixing seasoning materials such as a predetermined amount and then putting it in an onggi for natural ripening for a certain period of time.

Many conventional kochujangs attempt to diversify the taste by replacing some of the seasoning ingredients mixed with saccharified liquid with functional materials or adding functional materials to the seasoning materials. However, only saccharified liquid is made by using malt and rice. It is a situation that does not escape from the previous method of making.

The present invention was created to improve the above problems, extract the sugar mixed in the seasoning material of kochujang so as to use the sugar contained in a large amount of yacon from the root of yacon to increase the palatability and useful for health and using the same The purpose is to provide a method for producing yacon pickles.

Gochujang using yacon of the present invention for achieving the above object is formed by mixing red pepper powder, meju powder, salt, soy sauce in the sugar solution and aged, wherein the sugar solution contains yacon extract.

The yacon extract is obtained by adding an extraction solvent to the root of yacon and concentrating by heating at 100 to 110 ° C. for about 2 to 6 hours.

10 to 30 parts by weight of yacon adducts are further mixed on the basis of 100 parts by weight of the sugar solution, and the yacon adducts are obtained by extracting 50 to 80% by weight of the leaf powder obtained by drying the leaves of the yacon and juice of the yacon roots. It is characterized by containing 10 to 20% by weight of one juice and 10 to 30% by weight of the residue powder obtained by filtering and drying the remaining residue.

And the method for producing a functional yacon pickles of the present invention for achieving the above object is to prepare a yacon after washing the root of the collected yacon with jijangsu; Pickling step of adding to 4 to 10 parts by weight of sugar with respect to 100 parts by weight of the yacon root for storage for 1 to 2 months; To prepare red pepper paste by mixing 30 to 70 parts by weight of red pepper powder, 5 to 15 parts by weight of meju powder, 2 to 10 parts by weight of salt, 2 to 6 parts by weight of soy sauce and 2 to 6 parts by weight of sugar solution containing yacon extract. Gochujang preparation step; Aging step of mixing 10 to 30 parts by weight of the kochujang with respect to 100 parts by weight of the root of yacon pickled in the pickling step; aging step for 10 to 50 days; characterized in that it comprises a.

In the hot pepper paste preparation step, the yacon extract is obtained by adding an extraction solvent to the root of yacon and concentrating by heating at 100 to 110 ° C. for about 2 to 6 hours.

As described above, according to the present invention, by extracting and using the sugar solution mixed in the seasoning material of kochujang from the sugar contained in the root of yacon, it is possible to increase the palatability and provide a kochujang useful for health.

In addition, yacon pickles of the present invention can maintain the peculiar taste and aroma of yacon by marinating the juicy yacon root in sugar, and provides an advantage that it can be easily consumed at all times.

In addition, the antioxidant effect of yacon is expected to increase the long-term preservation by preventing rancidity of gochujang.

Hereinafter, a method for manufacturing red pepper paste using yacon and functional yacon pickles using the same according to a preferred embodiment of the present invention will be described in detail.

Gochujang using yacon of the present invention is obtained by mixing red pepper powder, meju powder, salt and soy sauce in a sugar solution and then aging. The sugar solution contains yacon extract.

One embodiment of the manufacturing method for producing red pepper paste of the present invention includes an extraction step of obtaining a yacon extract, preparing a sugar solution, and mixing the seasoning materials in the sugar solution and aging.

Yacon ( Polymnia sonchifolia ) contains 14 essential nutrients such as beta-carotene, calcium, and carbohydrates and contains about 10% of oligosaccharides by weight compared to the oligosaccharide content of onions known to be rich in oligosaccharides. In particular, it is known that the oligosaccharide contains a lot of oligosaccharides, especially fructo-oligo, which has received much attention these days.

Yacon is an alkaline food with a low calorie value of 54kcal, which is lower in calories than sweet potato 123kcal and potato 77kcal. It is effective for promoting diabetes and digestion and is also valuable as a diet food. In particular, carbohydrates such as fructose in fructose (fructose) and carbohydrates such as fructo oligosaccharides and dietary fibers (GF2 to GF9) have recently been of great interest and are known to contain 14.20 g of sugar per 100 g of yacon root. have.

In the present invention, yacon is not limited to its roots (tubers) or specific parts of leaves and stems, and all yacon plants can be used.

Yacon extract applied in the present invention is extracted by adding an extraction solvent to the root of yacon. The extract according to the present invention may be an extract prepared by applying a solvent extraction method using a conventional water, alcohol, etc. as a solvent, and may also be a fraction extract purified using a column chromatograph. As the extraction method of the extract according to the present invention can be applied to all plant extraction methods known to those of ordinary skill in the art, for example, extraction with water, alcohol or mixed solvents, extraction with a bath or room temperature, etc. It includes.

For example, 2 to 20 times the volume of one or more solvents selected from the group consisting of water, ethanol, methanol, butylene glycol and propylene glycol are added as extraction solvent, and extracted by heating at 50 to 120 ° C. for 2 to 20 hours, or 5 It can be extracted by repeating 1 to 5 times by immersing at 1-40 days at -40 degreeC. In this case, when extracted with an organic solvent, the organic solvent is removed by a method such as vacuum heating.

Specifically, a method for obtaining a yacon extract from the yacon root is first washed with clean water. In this case, it is preferable to wash with jizo. By washing the roots of yacon with Jijangsu, you can increase the texture by sterilizing and improving the freshness of yacon. After slicing the washed yacon roots, water is added 6 to 10 times by volume, and then heated at 100 to 110 ° C. for about 2 to 6 hours. On heating, boil over high heat until the volume of water decreases to about 50-60% of the initial volume, then continue to heat on low heat and heat until concentrated to 20-40%.

On the other hand, unlike the above-described method, yacon extract may be dried and pulverized using one selected from lyophilization, vacuum drying, low temperature vacuum drying, and hot air drying, and may be obtained in powder form. As an example of freeze drying (FD), yacon roots are rapidly frozen for 12 to 13 hours at a temperature below -40 ° C, and then gradually cooled to 30-40 ° C in a freeze dryer with a vacuum degree of 0.5torr or less. It can be dried for about 20 hours by applying heat. When lyophilizing yacon root, high quality yacon powder can be obtained. Since moisture is removed by sublimation in the frozen state, the dried product has a light porous structure, maintains its original shape and size, and has a low loss of volatile fragrance components. In addition, since it is processed at low temperature, there is no liquid water, and in the sublimation part, it is rapidly transferred from the fully hydrated state to the almost dehydrated state, so transfer of soluble components, non-enzymatic browning, protein denaturation, etc. This rarely happens.

After the yacon extract is obtained, a sugar solution is prepared. As an example of the sugar solution, yacon extract may be used alone. In addition, a conventional saccharification solution may be mixed with yacon extract. In this case, 20 to 80% by weight of the yacon extract, the mixture of 20 to 80% by weight saccharification solution. The saccharified solution means that the starch raw material was glycosylated using a saccharifying enzyme. The saccharified solution is made by saccharifying malt and glutinous rice powder which are used in the manufacture of conventional red pepper paste. For example, the malt powder is dissolved in water, and the glutinous rice powder is mixed with the filtered malt as a starch raw material, and then cut at about 40 ° C. for about 6 hours and heated at about 100 ° C. to completely saccharify the starch raw material. Then, the saccharified liquid can be obtained by filtering and removing waste. In addition to the saccharification liquid can be made by various methods, such saccharification liquid is a known technique used in the conventional kochujang production, so a detailed description thereof will be omitted.

Prepare the red pepper paste by mixing red pepper powder, meju powder, salt, and seasoning ingredients of soy sauce in the prepared sugar solution and then aging for 2 to 6 months. In this case, the mixing ratio is 30 to 70 parts by weight of red pepper powder, 5 to 15 parts by weight of meju powder, 2 to 10 parts by weight of salt, 2 to 6 parts by weight of soy sauce, based on 100 parts by weight of saccharified solution. In addition to this, the mixing ratio may be arbitrarily adjusted.

As another example of the method for producing red pepper paste of the present invention, when the sugar solution, red pepper powder, meju powder, salt and soy sauce are mixed, yacon adducts may be further mixed. In this case, the mixing ratio is 30 to 70 parts by weight of red pepper powder, 5 to 15 parts by weight of meju powder, 2 to 10 parts by weight of salt, 2 to 6 parts by weight of soy sauce, and 10 to 30 parts by weight of yacon adducts based on 100 parts by weight of the sugar solution. can do.

Yacon adduct may be applied to the leaf powder pulverized by drying the leaves of yacon. Leaf powder is obtained by pulverizing the leaves of Dong-a by natural drying or hot air drying in a grinder. As another example, the yacon adduct is 50 to 80% by weight of a leaf powder obtained by drying the leaves of yacon, 10 to 20% by weight of the juice obtained by juice of the root of the yacon, and the remaining residue after filtering the liquid It contains 10 to 30% by weight of the pulverized residue powder. The juice is obtained by crushing the roots of yacon using a conventional mill and filtering. The remaining residue after filtration is lyophilized or hot air dried and pulverized in a pulverizer to obtain a residue powder.

As above, yacon adducts include the leaves of yacon. Yacon leaves are known to have antidiabetic effects. In addition, antifungal effects have recently been reported in the leaves of yacon and their physiological activity has been reported to be related to essential oils. In B. Simonovska et al., Phenolic compounds in the ethylacetate layer of yacon leaves have antioxidant effects and are oxidatively induced by tert-butylhydroperoxide in rat hepatocytes. It has been reported that there is a cell defense effect on the damage.

By further containing the yacon adduct as described above, the kochujang of the present invention is expected to have antioxidant and antidiabetic effects.

Method for producing a functional yacon pickles using the above-described hot pepper paste largely includes a yacon preparation step, pickling step, a hot pepper paste preparation step, and a ripening step.

First, wash the roots of yacon collected in the yacon preparation step and then chop them finely. In this case, it is preferable to wash with Jijangsu as described in the preparation method of red pepper paste.

Next, 4 to 10 parts by weight of sugar is added to 100 parts by weight of the prepared yacon root and stored at 20 to 25 ° C. for 1 to 2 months to perform a pickling step.

Yacon roots are marinated in the present invention, while conventional pickles are soy or salted. Yacon is alkaline, so it is easily oxidized in air, causing browning. Therefore, it is possible to maintain the taste, aroma, and shape of yacon by appropriately discharging moisture contained in yacon while preventing browning by pickling with sugar. Salting yacon reduces the original flavor and aroma of yacon.

In the preparation of red pepper paste, prepare red pepper paste prepared by mixing red pepper powder, meju powder, salt and soy sauce with sugar solution containing yacon extract and syrup. Gochujang applied here has been described above, so a detailed description thereof will be omitted.

When the pickling step is completed, only the aged yacon roots are separated by a sieve. At this time, the separated yacon root may be further pressed to squeeze to reduce moisture and sugar according to preference.

Of candied yacon in the ripening stage Mixing 10 to 30 parts by weight of the red pepper paste with respect to 100 parts by weight of the root to mature at 20 to 25 ℃ for 10 to 50 days to prepare the yacon pickles of the present invention.

Hereinafter, the present invention will be described through examples. However, the following examples are intended to illustrate the present invention in detail, and the scope of the present invention is not limited to the following examples.

(Example 1)

After washing the roots of yacon with clean water, chop them finely, add 8 times the volume of water, and heat at 100 to 110 ° C for about 4 hours, concentrating until the volume of water is reduced to about 30% of the initial volume. made. 50 parts by weight of red pepper powder, 10 parts by weight of meju powder, 6 parts by weight of salt, and 4 parts by weight of soy sauce were mixed based on 100 parts by weight of the yacon extract, and then fermented for about 3 months to prepare red pepper paste.

(Example 2)

After washing the roots of yacon with clean water, chopped finely, 7 parts by weight of sugar was added to 100 parts by weight of the yacon, mixed evenly, and then stored at 20 ° C. for 40 days. 20 parts by weight of kochujang of Example 1 was mixed with 100 parts by weight of pickled yacon roots and then aged at 20 ° C. for 30 days to prepare yacon pickles.

(Comparative Example 1)

Kochujang was prepared in the same manner as in Example 1, but the sugar solution used was a conventional sugar solution made using malt and rice flour.

The sugar solution was prepared by pouring water over malt and mixing 200 parts by weight of ground glutinous rice to 100 parts by weight of the filtered malt, which was cut at 40 ° C. for 6 hours, then boiled in a cauldron for 6 hours, and then filtered.

(Comparative Example 2)

Yacon pickles were prepared in the same manner as in Example 2, but the roots of the yacon were mixed with salt, pickled, and then mixed with red pepper paste to mature. That is, after mixing 2.5 parts by weight of salt with respect to 100 parts by weight of the root of yacon and stored for 3 months at 20 ℃ mixed the roots of salted yacon with red pepper paste.

<Sensory test>

The sensory test was carried out on kochujang of Example 1 and Comparative Example 1 of the present invention. Select 20 men and women trained by the panel and present two samples at one time and repeat the sample three times over 10 times, and measure the aroma, color, taste and overall taste of the sample as follows. To be evaluated. The results were analyzed by Duncan's multiple range test after ANOVA test using SAS (Statistical Analysis System) and by least significant difference test at 5% level.

Sensory test results for the above kochujang are shown in Table 1 below.

division incense color flavor Comprehensive likelihood Example 1 8.25 7.93 8.63 8.35 Comparative Example 1 8.10 7.94 6.51 7.60

In the results of Table 1, there is no significant difference in flavor and color when comparing Example 1 and Comparative Example 1, it can be seen that there is a big difference in taste. This is because the kochujang of the present invention uses the sugar extracted from the yacon root, so it is assumed that the useful components and sugars of the yacon add flavor.

Therefore, the present invention is expected to be able to greatly improve the usefulness of kochujang as it improves palatability and is very beneficial to health.

Next, the sensory test was carried out in the same manner as described above with respect to the pickles of Example 2 and Comparative Example 2 of the present invention. The results are shown in Table 2 below.

division incense color flavor Comprehensive likelihood Example 2 8.45 7.84 8.76 8.40 Comparative Example 2 6.20 7.32 5.49 6.31

Looking at the results of Table 2, Example 2 and Comparative Example 2 was not a big difference in color, it was confirmed that there is a big difference in flavor and taste. When the salted yacon is salted like a typical pickle, the aroma and taste of yacon disappear due to the salty taste, which greatly reduces the palatability.

While the present invention has been described with reference to exemplary embodiments, it is to be understood that the invention is not limited to the disclosed exemplary embodiments.

Accordingly, the true scope of protection of the present invention should be determined only by the appended claims.

Claims (5)

delete delete delete Yacon preparation step of finely chopping after washing the collected yacon roots;
Pickling step of adding to 4 to 10 parts by weight of sugar with respect to 100 parts by weight of the yacon root for storage for 1 to 2 months;
To prepare red pepper paste by mixing 30 to 70 parts by weight of red pepper powder, 5 to 15 parts by weight of meju powder, 2 to 10 parts by weight of salt, 2 to 6 parts by weight of soy sauce and 2 to 6 parts by weight of sugar solution containing yacon extract. Gochujang preparation step;
And a ripening step of mixing 10 to 30 parts by weight of the red pepper paste for 10 to 50 days with respect to 100 parts by weight of the root of yacon pickled in the pickling step. The method of claim 4, wherein the yacon extract is prepared by adding an extraction solvent to the root of yacon and then heating it at 100 to 110 ° C for about 2 to 6 hours to concentrate the red pepper paste. .