KR101226794B1 - Kochujang using peel of persimmon and method thereof - Google Patents

Kochujang using peel of persimmon and method thereof Download PDF

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KR101226794B1
KR101226794B1 KR1020100062606A KR20100062606A KR101226794B1 KR 101226794 B1 KR101226794 B1 KR 101226794B1 KR 1020100062606 A KR1020100062606 A KR 1020100062606A KR 20100062606 A KR20100062606 A KR 20100062606A KR 101226794 B1 KR101226794 B1 KR 101226794B1
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powder
persimmon
persimmon peel
glutinous rice
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서준식
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주식회사 다니엘엔텍
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    • 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
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
    • 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
    • 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
    • A23L27/14—Dried spices
    • 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
    • A23L27/30—Artificial sweetening agents
    • A23L27/33—Artificial sweetening agents containing sugars or derivatives
    • A23L27/35—Starch hydrolysates
    • 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
    • A23L27/40—Table salts; Dietetic salt substitutes
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/20—Malt products
    • A23L7/25—Fermentation of cereal malt or of cereal by malting
    • 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
    • A23V2250/00—Food ingredients
    • A23V2250/70—Vitamins
    • A23V2250/702—Vitamin A
    • 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
    • A23V2250/00—Food ingredients
    • A23V2250/70—Vitamins
    • A23V2250/708—Vitamin C

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  • Life Sciences & Earth Sciences (AREA)
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  • Polymers & Plastics (AREA)
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  • Agronomy & Crop Science (AREA)
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Abstract

본 발명은 감 껍질을 이용한 고추장 및 그 제조방법에 관한 것으로서, 감 껍질을 이용하여 맛과 향이 우수하고, 당질과 비타민 A, 비타민 C가 풍부하여 건강조미식품으로써 활용이 가능한 감 껍질을 이용한 고추장 및 그 제조방법에 관한 것이다.
본 발명의 구성은, 고추가루 10~27중량%, 찹쌀 물엿 18~38중량%, 감 껍질 가루 20~40중량%, 찹쌀당화액 8~23중량%, 메주가루 3~11중량%, 소금 2~11중량%로 혼합 조성되어 이루어진다.The present invention relates to red pepper paste using a persimmon peel and a method of manufacturing the same, excellent taste and aroma using persimmon peel, rich in sugar, vitamin A, vitamin C, red pepper paste using persimmon peel that can be utilized as a healthy seasoning food, and It relates to a manufacturing method.
The composition of the present invention, red pepper powder 10-27% by weight, glutinous rice syrup 18-38% by weight, persimmon peel powder 20-40% by weight, glutinous rice saccharification solution 8-23% by weight, meju powder 3-11% by weight, salt 2 It consists of a mixture composition of ~ 11% by weight.

Description

감 껍질을 이용한 고추장 및 그 제조방법{KOCHUJANG USING PEEL OF PERSIMMON AND METHOD THEREOF}Kochujang using persimmon peel and its manufacturing method {KOCHUJANG USING PEEL OF PERSIMMON AND METHOD THEREOF}

본 발명은 감 껍질을 이용한 고추장 및 그 제조방법에 관한 것으로서, 더욱 상세하게는 감 껍질을 이용하여 맛과 향이 우수하고, 당질과 비타민 A, 비타민 C가 풍부하여 건강조미식품으로써 활용이 가능한 감 껍질을 이용한 고추장 및 그 제조방법에 관한 것이다.The present invention relates to red pepper paste using a persimmon peel and a method for manufacturing the same, more specifically, persimmon peel using persimmon peel is excellent in taste and aroma, rich in sugar, vitamin A, vitamin C can be utilized as a healthy seasoning food It relates to red pepper paste and its manufacturing method using.

일반적으로, 우리나라의 고추장은 약 200년의 역사를 지닌 전통발효식품이다. 주재료인 고추와 찹쌀, 메주 등의 재료와 이들이 발효되면서 생성되는 아미노산류, 당류, 카로틴, 비타민류, 매운맛 성분이 한데 어우러져 독특한 맛을 띠며, 칠리, 타바시코 및 토마토 케찹과 같은 서양의 다용도 소스 못지않게 각종 요리에 활용되고 있다(이서래 1986 한국의 발효식품 이화여자대학교 출판부). 고추장에 함유된 이러한 성분들은 조미식품으로 분류되나 최근, 식욕을 증진시키고 소화를 촉진하는 작용(윤숙자 1997 한국의 저장발효음식 신광출판사 서울 63-72)과 함께 비만을 억제하고(주종재 2000 한국영양학회 33(8): 787-793), 혈청지질을 감소시켜 각종 성인병을 예방하는 등 다양한 생리활성 효과(이숙희 외, 2003 한국식품영양과학회 32(6): 882-886)가 있다는 사실이 알려지면서 소비량의 증가와 함께 세계적 관심이 높아지고 있다.In general, gochujang in Korea is a traditional fermented food with a history of about 200 years. Ingredients such as red pepper, glutinous rice, and meju, which are the main ingredients, and amino acids, sugars, carotene, vitamins, and spicy ingredients produced by fermentation, have a unique taste. It is used in various dishes as well as (Eseorae 1986 Korea's fermented food Ewha Womans University Press). These ingredients contained in kochujang are classified as seasoning foods, but recently, they have suppressed obesity with the action of promoting appetite and promoting digestion (Sook-ja Yoon, Shin-Kang Publisher, Seoul 63-72, 1997). 33 (8): 787-793), consumption of various physiological activities such as reducing serum lipids to prevent various adult diseases (Sook-Hee Lee et al, 2003 Korean Society of Food and Nutrition 32 (6): 882-886) With the increase of the global interest is increasing.

한편, 감은 농약을 살포하지 않고 재배되는 유일한 과실로 그 생산량은 사과와 밀감 다음으로 높으며, 감은 우리나라 남부지역을 중심으로 전역에서 생산되며 당질과 비타민 A, C가 풍부하여 대장의 수축과 분비액의 촉진 및 기침 등에 효과가 있다.On the other hand, persimmon is the only fruit grown without spraying pesticides, and its yield is second only to apples and mandarins. Persimmon is produced throughout South Korea and is rich in sugar, vitamins A and C. And cough.

그러나, 영양적 특성에도 불구하고 다른 과실에 비하여 그 이용성이 제한되어 왔다. 국내에서 생산되는 감은 대부분이 떫은 감으로 탈삽 또는 연화과정을 거쳐야 할 뿐만 아니라 기호적으로 단감에 비하여 선호도가 낮고 수확시기에 일시적으로 출하되어 일부는 수확도 되지 않은 상태로 버려지는 등 많은 경제적 손실이 초래되고 있다.However, despite their nutritional properties, their availability has been limited compared to other fruits. Persimmons produced in Korea are mostly thin and need to be desprayed or softened, and they have a lower preference than sweet persimmons and are temporarily shipped at harvest time, and some of them are left un harvested. It is caused.

더욱이 곶감 등을 제조하면서 감 껍질은 대부분 폐기되거나 사료로 이용되고 있는 실정이다.Moreover, while producing persimmons, persimmon peels are mostly discarded or used as feed.

그러나, 감을 비롯한 과실의 껍질에도 영양소가 풍부하다는 사실은 이미 알려진 사실이다.However, it is already known that the skin of persimmon and other fruits is rich in nutrients.

최근에는 그 생산량이 높아 가격이 떨어지고 있는 추세이며, 특히, 떫은 감은 단감에 비하여 탈삽 등 가공공정이 한 단계 많음으로 홍시, 곶감, 감식초 등의 가공용으로 많이 이용되고 있으나 감 재배 농가의 소득증대를 위해서는 부가 가치가 높은 새로운 가공법의 개발이 요구되고 있는 실정이다. 우리나라 떫은 감의 주산지는 상주, 청도, 경주, 함안, 영동, 완주 등지로 생산량의 약 50% 이상이 곶감으로 가공되고 있다(김영배 외 1995 원예연구소 감이용 확대방안 연구보고서 15-31). 곶감의 최대 주산지인 상주에서는 등시 품종으로 곶감을 제조하고 있으며 함안은 수시, 산청은 고종시 및 일본 도입품종인 봉옥으로 제조하고 있다(이무호 외, 1995 한국식품저장유통학회지 2(2): 285-291).In recent years, the price is falling due to the high production volume. Especially, the persimmon persimmon is used for the processing of hongsi, dried persimmon and persimmon vinegar as there is more processing process such as desorption. The development of new processing methods with high added value is required. The main producing regions of young persimmons in Korea are Sangju, Qingdao, Gyeongju, Haman, Yeongdong, Wanju, etc. More than 50% of the production is processed with dried persimmons (Kim Young-bae et al. 1995 Horticulture Research Extension Research Report 15-31). Sangju, the largest producer of dried persimmons, produces persimmons from isochronous varieties, and Haman manufactures them from time to time, and Sancheong produces Gojong-si and Bongok, a Japanese introduced variety (Lee Mu-ho et al., 1995). -291).

본초강목 및 동의보감에는 감이 소화기능을 돕고 장기를 튼튼히 하며 지혈, 해소천식, 숙취, 정장작용, 강장작용 등의 약리작용이 있는 것으로 기록하고 있으며, 최근의 실험적 연구에 의하면 동맥경화, 고혈압 등의 성인병 예방에도 효과가 있는 것으로 보고되고 있다(김준한 외, 2005 한국식품저장유통학회 12(2): 135~140). 감에 나타나는 이러한 효과들은 감에 함유된 항산화 물질인 비타민 A와 C, 색소성분인 라이코펜(lycopene)과 폴리페놀성분에 의한 항산화 효과(김영직 2005 한국축산식품학회 25(4): 436~441), Ca, K, Mg 등 풍부하게 함유된 무기염류에 의한 효과(박형우 외, 2006 한국식품저장유통학회지 13(2): 168~173)로 평가되고 있다.Herbal wood and Dongbobom sense persimmon helps digestion, strengthens organs, and has pharmacological effects such as hemostasis, relieving asthma, hangover, intestinal action, and tonic effect. According to recent experimental research, It is also reported to be effective in preventing adult diseases (Jun Han Kim et al., 2005 Korea Food Storage and Distribution Association 12 (2): 135 ~ 140). These effects on persimmons include vitamins A and C, antioxidants, lycopene and polyphenols, and their antioxidant effects (Young-Jik Kim, 2005 (4): 436 ~ 441), It is evaluated as the effect of inorganic salts rich in Ca, K, Mg (Park Hyung-woo et al., 2006 Korean Journal of Food Preservation and Distribution 13 (2): 168-173).

본 발명은 상기와 같은 종래의 문제점을 해결하기 위하여 안출된 것으로서, 본 발명의 주된 목적은 폐기되거나 사료로만 이용되던 감 껍질을 재활용하여 고추장을 제조함으로써 폐기비용을 줄이고, 경제효과를 높일 수 있는 감 껍질을 이용한 고추장 및 그 제조방법을 제공하는데 그 목적이 있다.The present invention has been made to solve the conventional problems as described above, the main object of the present invention is to recycle the persimmon peel that was discarded or used only for feed to produce red pepper paste to reduce the cost of disposal, increase the economic effect Its purpose is to provide red pepper paste and its manufacturing method using the bark.

본 발명의 또 다른 목적은 맛과 향이 우수하고, 당질과 비타민 A, 비타민 C가 풍부하여 건강조미식품으로써 활용이 가능한 감 껍질을 이용한 고추장 및 그 제조방법을 제공하는데 그 목적이 있다.Another object of the present invention is to provide a kochujang using persimmon peel and a method for producing the same, which is excellent in taste and aroma, and rich in sugar, vitamin A and vitamin C, which can be utilized as a healthy seasoning.

상기와 같은 목적을 달성하기 위하여, 본 발명인 감 껍질을 이용한 고추장 및 그 제조방법은, 고추가루 10~27중량%, 찹쌀 물엿 18~38중량%, 감 껍질 가루 20~40중량%, 찹쌀당화액 8~23중량%, 메주가루 3~11중량%, 소금 2~11중량%로 혼합 조성됨으로써 달성된다.In order to achieve the above object, Gochujang using the persimmon shell of the present invention and its manufacturing method, red pepper powder 10-27% by weight, glutinous rice syrup 18-38% by weight, persimmon peel powder 20-40% by weight, glutinous rice saccharified solution It is achieved by mixing composition with 8-23 weight%, meju powder 3-11 weight%, and salt 2-11 weight%.

또한, 고두밥과 엿기름 추출액을 1:1의 중량비율로 혼합하여 당화시킨 후 여과하여 얻은 용액을 농축하여 50 내지 55brix의 찹쌀 물엿을 제조하는 제1단계; 깨끗이 씻은 감 껍질을 건조시켜 분말형태로 제조하는 제2단계; 상기 단계에서 얻어진 찹쌀 물엿 18~38중량%, 고추가루 10~27중량%, 감 껍질 가루 20~40중량%, 찹쌀당화액 8~23중량%, 메주가루 3~11중량%, 소금 2~11중량%를 혼합하여 혼합조제물을 얻는 제3단계; 및 상기 혼합조제물을 2~3개월간 숙성시키는 제4단계를 포함하여 이루어짐으로써 달성된다.In addition, the first step of preparing a glutinous rice syrup of 50 to 55brix by mixing the soybean rice and malt extract in a weight ratio of 1: 1 to saccharify and then concentrate the solution obtained by filtration; A second step of drying the washed persimmon peel and preparing it in powder form; 18-38% by weight glutinous rice syrup obtained in the above step, red pepper powder 10-27% by weight, persimmon peel powder 20-40% by weight, glutinous rice saccharification solution 8-23% by weight, meju powder 3-11% by weight, salt 2-11 A third step of mixing the wt% to obtain a mixture formulation; And a fourth step of aging the mixed preparation for 2 to 3 months.

이상에서 상술한 본 발명에 따르면, 감 껍질을 이용하여 고추장을 건강조미식품으로 제조함으로써 다양한 요리에 활용할 수 있으며, 맛과 향이 우수하고 색상 선호도가 높으며 당질과 비타민 A, 비타민 C가 풍부한 감 껍질을 이용한 고추장을 제공할 수 있다.According to the present invention as described above, by using persimmon peel to make red pepper paste as a healthy seasoning food can be utilized in a variety of dishes, excellent taste and aroma, high color preference, rich in sugar, vitamin A, vitamin C It can provide used kochujang.

본 발명은 다양한 변경을 가할 수 있고 여러 가지 실시예를 가질 수 있으나, 특정한 실시예에 대해서만 설명하고자 한다.Although the present invention may be modified in various ways and may have various embodiments, only specific embodiments will be described.

그러나, 이는 본 발명을 특정한 실시 형태에 대해 한정하려는 것이 아니며, 본 발명의 사상 및 기술 범위에 포함되는 모든 변경, 균등물 내지 대체물을 포함하는 것으로 이해되어야 한다.It should be understood, however, that the invention is not intended to be limited to the particular embodiments, but includes all modifications, equivalents, and alternatives falling within the spirit and scope of the invention.

제2, 제1 등과 같이 서수를 포함하는 용어는 다양한 구성요소들을 설명하는데 사용될 수 있지만, 상기 구성요소들은 상기 용어들에 의해 한정되지는 않는다.The terms including ordinal, such as second, first, etc., may be used to describe various elements, but the elements are not limited to these terms.

상기 용어들은 하나의 구성요소를 다른 구성요소로부터 구별하는 목적으로만 사용된다. 예를 들어, 본 발명의 권리 범위를 벗어나지 않으면서 제2 구성요소는 제1 구성요소로 명명될 수 있고, 유사하게 제1 구성요소도 제2 구성요소로 명명될 수 있다. 및/또는 이라는 용어는 복수의 관련된 기재된 항목들의 조합 또는 복수의 관련된 기재된 항목들 중의 어느 항목을 포함한다.The terms are used only for the purpose of distinguishing one component from another. For example, without departing from the scope of the present invention, the second component may be referred to as a first component, and similarly, the first component may also be referred to as a second component. And / or < / RTI > includes any combination of a plurality of related listed items or any of a plurality of related listed items.

본 출원에서 사용한 용어는 단지 특정한 실시예를 설명하기 위해 사용된 것으로, 본 발명을 한정하려는 의도가 아니다. 단수의 표현은 문맥상 명백하게 다르게 뜻하지 않는 한, 복수의 표현을 포함한다. 본 출원에서, "포함하다" 또는 "가지다" 등의 용어는 명세서상에 기재된 특징, 숫자, 단계, 동작, 구성요소, 부품 또는 이들을 조합한 것이 존재함을 지정하려는 것이지, 하나 또는 그 이상의 다른 특징들이나 숫자, 단계, 동작, 구성요소, 부품 또는 이들을 조합한 것들의 존재 또는 부가 가능성을 미리 배제하지 않는 것으로 이해되어야 한다.The terminology used herein is for the purpose of describing particular example embodiments only and is not intended to be limiting of the present invention. Singular expressions include plural expressions unless the context clearly indicates otherwise. In this application, the terms "comprise" or "have" are intended to indicate that there is a feature, number, step, operation, component, part, or combination thereof described in the specification, and one or more other features. It is to be understood that the present invention does not exclude the possibility of the presence or the addition of numbers, steps, operations, components, components, or a combination thereof.

다르게 정의되지 않는 한, 기술적이거나 과학적인 용어를 포함해서 여기서 사용되는 모든 용어들은 본 발명이 속하는 기술 분야에서 통상의 지식을 가진 자에 의해 일반적으로 이해되는 것과 동일한 의미를 가지고 있다. 일반적으로 사용되는 사전에 정의되어 있는 것과 같은 용어들은 관련 기술의 문맥상 가지는 의미와 일치하는 의미를 가지는 것으로 해석되어야 하며, 본 출원에서 명백하게 정의하지 않는 한, 이상적이거나 과도하게 형식적인 의미로 해석되지 않는다.Unless defined otherwise, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art. Terms such as those defined in commonly used dictionaries are to be interpreted as having a meaning consistent with the contextual meaning of the related art and are to be interpreted as either ideal or overly formal in the sense of the present application Do not.

이하, 본 발명의 실시예를 설명하면 다음과 같다.Hereinafter, an embodiment of the present invention will be described.

본 발명은 고추가루 10~27중량%, 찹쌀 물엿 18~38중량%, 감 껍질 가루 20~40중량%, 찹쌀당화액 8~23중량%, 메주가루 3~11중량%, 소금 2~11중량%로 혼합 조성하여 고추장을 제조한다.The present invention is red pepper powder 10-27% by weight, glutinous rice syrup 18-38% by weight, persimmon peel powder 20-40% by weight, glutinous rice glycosylated solution 8-23% by weight, meju powder 3-11% by weight, salt 2-11% Kochujang is prepared by mixing composition in%.

또한, 감 껍질을 이용한 고추장을 제조하는 방법은 고두밥과 엿기름 추출액을 1:1의 중량비율로 혼합하여 당화시킨 후 여과하여 얻은 용액을 농축하여 50 내지 55brix의 찹쌀 물엿을 제조하는 제1단계; 깨끗이 씻은 감 껍질을 건조시켜 분말형태로 제조하는 제2단계; 상기 단계에서 얻어진 찹쌀 물엿 18~38중량%, 고추가루 10~27중량%, 감 껍질 가루 20~40중량%, 찹쌀당화액 8~23중량%, 메주가루 3~11중량%, 소금 2~11중량%를 혼합하여 혼합조제물을 얻는 제3단계; 및 상기 혼합조제물을 2~3개월간 숙성시키는 제4단계를 포함하여 이루어진다.In addition, the method for producing red pepper paste using persimmon peel is a first step of preparing 50 to 55brix glutinous rice syrup by concentrating the solution obtained by mixing and sugarification of the gourd rice and malt extract in a weight ratio of 1: 1; A second step of drying the washed persimmon peel and preparing it in powder form; 18-38% by weight glutinous rice syrup obtained in the above step, red pepper powder 10-27% by weight, persimmon peel powder 20-40% by weight, glutinous rice saccharification solution 8-23% by weight, meju powder 3-11% by weight, salt 2-11 A third step of mixing the wt% to obtain a mixture formulation; And it comprises a fourth step of aging the mixture for 2 to 3 months.

감 껍질은 깨끗한 물에 세척한 후 3~4시간 동안 물기를 뺀 후, 자연 건조시키거나, 건조실을 이용하여 건조시키며, 건조된 감 껍질은 분쇄기를 이용하여 분말 형태로 제조한다.Persimmon peel is washed with clean water and then drained for 3 to 4 hours, then dried naturally or dried using a drying chamber, dried persimmon peel is prepared in powder form using a grinder.

한편, 하기의 <표1>에 나타난 바와 같이 숙성 150일 동안 수분함량을 보면 물엿첨가 대조구보다 감 껍질 분말 첨가구 모두 수분함량이 높았으며, 담금 전보다 수분이 조금씩 증가하다가 숙성 90일 이후에 감소하는 경향을 보였다.On the other hand, as shown in Table 1, the moisture content for 150 days of aging was higher in the persimmon peel powder added group than in the syrup added control, and the water content increased slightly before immersion and then decreased after 90 days of aging. Showed a tendency.

처리내용
Treatment contents
숙성기간(일)Aging period (days) 00 3030 6060 9090 120120 150150 대조구Control 물엿corn syrup 29.0029.00 35.7735.77 33.1733.17 36.2036.20 35.0035.00 30.5030.50 감 껍질 + 물엿Persimmon peel + syrup 44.7744.77 45.6545.65 44.8644.86 48.4048.40 46.0046.00 41.9041.90

또한, 하기의 <표2>는 감 껍질 고추장의 적색도를 나타낸 것으로, 고추장의 색깔은 소비자가 품질을 평가하는 가장 주요한 인자 중의 하나로서, 본 발명에 따른 감 껍질을 이용한 고추장의 적색도를 보면 숙성됨에 따라 적색도가 낮아지는 경향이다.In addition, Table 2 below shows the redness of the persimmon peel Kochujang, the color of kochujang is one of the most important factors for the consumer to evaluate the quality, it is aged when looking at the redness of the kochujang using persimmon peel according to the present invention Therefore, the redness tends to decrease.

처리내용
Treatment contents
숙성기간(일)Aging period (days) 00 3030 6060 9090 120120 150150 대조구Control 물엿corn syrup 22.322.3 20.420.4 17.817.8 19.419.4 19.419.4 19.919.9 감 껍질 + 물엿Persimmon peel + syrup 23.123.1 21.521.5 19.019.0 19.319.3 19.819.8 20.220.2

또한, 하기의 <표3>은 처리내용별 숙성기간에 따른 점도변화를 나타내고 있는데, 물엿 첨가 대조구에 비하여 대체로 낮은 경향을 보였고, 감 껍질 분말의 첨가량에 따라 담금 전보다 점도가 숙성 60일까지 증가하다가 그 이후로 감소하는 경향을 보였다.In addition, the following <Table 3> shows the change in viscosity according to the aging period for each treatment content, showed a generally lower tendency than the control group added with syrup, the viscosity increased up to 60 days before immersion, depending on the amount of persimmon peel powder added Since then, it has tended to decrease.

처리내용
Treatment contents
숙성기간(일)Aging period (days) 00 3030 6060 9090 120120 150150 대조구Control 물엿corn syrup 12001200 10751075 14501450 11151115 10001000 740740 감 껍질 + 물엿Persimmon peel + syrup 400400 655655 785785 590590 500500 420420

또한, pH의 변화는 재래식 고추장에서 미생물의 발효대사 산물과 밀접한 관련이 있는 것으로, 하기의 <표4>에서 pH의 변화를 살펴보면 담금 전보다 pH가 낮아져서 숙성이 진행됨에 따라 서서히 증가 및 감소하는 경향이고, 이런 결과로 볼 때 감 껍질 분말의 첨가가 고추장의 숙성을 지연시킨다고 생각된다.In addition, the change in pH is closely related to the fermentation metabolism products of microorganisms in conventional Kochujang, and when looking at the change in pH in Table 4 below, the pH is lowered than before soaking and gradually increases and decreases as ripening proceeds. From these results, it is thought that the addition of persimmon peel powder delays the ripening of kochujang.

처리내용
Treatment contents
숙성기간(일)Aging period (days) 00 3030 6060 9090 120120 150150 대조구Control 물엿corn syrup 4.994.99 4.824.82 4.754.75 5.155.15 4.994.99 4.964.96 감 껍질 + 물엿Persimmon peel + syrup 4.954.95 4.784.78 4.874.87 5.165.16 4.984.98 5.035.03

또한, 하기의 <표5>에서 염도변화를 살펴보면, 소금농도는 감 껍질 분말 첨가물에서 물엿첨가의 대조구에 비하여 조금 높았으며, 숙성 60일까지 염 농도가 전반적으로 낮아지다가 그 이후 다시 증가하는 경향을 보였으며, 150일에서는 다시 감소하는 경향을 보였다.In addition, when looking at the salinity change in Table 5, the salt concentration was slightly higher than the control of starch in the persimmon peel powder additive, and the salt concentration was generally lowered until 60 days of aging, and then increased again. And at 150 days, it tended to decrease.

처리내용
Treatment contents
숙성기간(일)Aging period (days) 00 3030 6060 9090 120120 150150 대조구Control 물엿corn syrup 4.454.45 4.004.00 3.803.80 3.803.80 4.104.10 3.853.85 감 껍질 + 물엿Persimmon peel + syrup 4.804.80 4.404.40 4.104.10 4.204.20 4.454.45 4.204.20

또한, 하기의 <표6>은 처리내용에 따라 60일 숙성시킨 다음, 고추장의 관능검사를 9점 채점법으로 실시한 결과를 나타낸 것으로, 감 껍질 분말을 첨가한 고추장은 떫은 맛에 있어서 낮은 점수를 나타내었고, 색, 향, 맛 및 전체적인 기호도에서 대조구에 비해 다소 높은 점수를 나타내었다.In addition, Table 6 below shows the results of the nine-point scoring method of kochujang after ripening for 60 days according to the treatment contents, and kochujang added with persimmon peel powder showed a low score in astringent taste. The score of color, aroma, taste and overall preference was somewhat higher than that of the control.

앞서 여러 가지 성분을 분석한 결과와 비교해 보았을 때, 본 발명의 고추장은 숙성 60일에서 90일 사이가 적당하고, 기호도가 가장 좋았다.Compared with the results of analyzing the various components, the red pepper paste of the present invention is suitable for 60 to 90 days of aging and has the best preference.

처리내용
Treatment contents
관능적 특성Sensual characteristic 색color 향incense 짠맛Salty taste 메운맛Spicy 떫은맛A bitter taste 전체all 대조구Control 물엿corn syrup 7.57.5 7.07.0 7.37.3 7.07.0 8.08.0 7.47.4 감 껍질 + 물엿Persimmon peel + syrup 8.08.0 7.17.1 7.57.5 7.17.1 7.57.5 7.47.4

이와 같은 결과에서 볼 때 본 발명에 따른 감 껍질을 이용한 고추장의 최적배합비율은 고추가루 10~27중량%, 찹쌀 물엿 18~38중량%, 감 껍질 가루 20~40중량%, 찹쌀당화액 8~23중량%, 메주가루 3~11중량%, 소금 2~11중량%이다.From these results, the optimum blending ratio of Kochujang using persimmon peel according to the present invention is red pepper powder 10-27% by weight, glutinous rice syrup 18-38% by weight, persimmon peel powder 20-40% by weight, glutinous rice saccharin solution 8- 23 wt%, meju powder 3-11 wt%, salt 2-11 wt%.

Claims (2)

고추가루 10~27중량%, 찹쌀 물엿 18~38중량%, 감 껍질 가루 20~40중량%, 찹쌀당화액 8~23중량%, 메주가루 3~11중량%, 소금 2~11중량%로 혼합 조성되는 것을 특징으로 하는 감 껍질을 이용한 고추장.
Red pepper powder 10-27% by weight, glutinous rice syrup, 18-38% by weight, persimmon peel powder 20-40% by weight, glutinous rice glycosylated solution 8-23% by weight, meju powder 3-11% by weight, salt 2-11% by weight Gochujang using persimmon peel, characterized in that the composition.
고두밥과 엿기름 추출액을 1:1의 중량비율로 혼합하여 당화시킨 후 여과하여 얻은 용액을 농축하여 50 내지 55brix의 찹쌀 물엿을 제조하는 제1단계;
깨끗이 씻은 감 껍질을 건조시켜 분말형태로 제조하는 제2단계;
상기 단계에서 얻어진 찹쌀 물엿 18~38중량%, 고추가루 10~27중량%, 감 껍질 가루 20~40중량%, 찹쌀당화액 8~23중량%, 메주가루 3~11중량%, 소금 2~11중량%를 혼합하여 혼합조제물을 얻는 제3단계; 및
상기 혼합조제물을 2~3개월간 숙성시키는 제4단계를 포함하는 감 껍질을 이용한 고추장 제조방법.A first step of preparing 50 to 55 brix glutinous rice syrup by concentrating the obtained solution by mixing the soybean rice and malt extract in a weight ratio of 1: 1 and then saccharifying;
A second step of drying the washed persimmon peel and preparing it in powder form;
18-38% by weight glutinous rice syrup obtained in the above step, red pepper powder 10-27% by weight, persimmon peel powder 20-40% by weight, glutinous rice saccharification solution 8-23% by weight, meju powder 3-11% by weight, salt 2-11 A third step of mixing the wt% to obtain a mixture formulation; And
Kochujang production method using persimmon peel comprising the fourth step of aging the mixture for 2 to 3 months.
KR1020100062606A 2010-06-30 2010-06-30 Kochujang using peel of persimmon and method thereof KR101226794B1 (en)

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR19990073068A (en) * 1999-03-18 1999-10-05 권황옥 Persimmon kochujang, persimmon chokochujang containing the same and process for preparation thereof
KR20030024936A (en) * 2001-08-31 2003-03-28 대한민국(경북대학교 총장) Method for making functional bread using persimmons peel
KR20040017453A (en) * 2002-08-21 2004-02-27 경상남도 하동군 Kochujang adding persimmon and green tea
KR20090027439A (en) * 2007-09-12 2009-03-17 방금순 Method for manufacturing mandarin gochujang using mandarin peel and mandarin gochugang thereof

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR19990073068A (en) * 1999-03-18 1999-10-05 권황옥 Persimmon kochujang, persimmon chokochujang containing the same and process for preparation thereof
KR20030024936A (en) * 2001-08-31 2003-03-28 대한민국(경북대학교 총장) Method for making functional bread using persimmons peel
KR20040017453A (en) * 2002-08-21 2004-02-27 경상남도 하동군 Kochujang adding persimmon and green tea
KR20090027439A (en) * 2007-09-12 2009-03-17 방금순 Method for manufacturing mandarin gochujang using mandarin peel and mandarin gochugang thereof

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