KR101244942B1 - Abalone - red pepper paste and manufacturing method thereof - Google Patents

Abstract

The present application relates to red pepper paste and a method for manufacturing the same, and more specifically, to abalone red pepper paste rich in taste and influence through the second aging process by including the first aging of abalone flesh through Sikhye and then in the red pepper paste aging process It is about.
According to the present application, the abalone rich in various functional sugars, minerals, and vitamins is combined with red pepper paste, and the abalone red pepper paste with excellent color, taste, and aroma is provided, and the amino acid that is the crude protein content and the quality evaluation standard of red pepper paste The present invention provides a method for producing red pepper paste which is very excellent in terms of spiritual and organoleptic aspects, with a high content of sex nitrogen, essential fatty acids, total free amino acids and essential amino acids.

Description

Abalone Gochujang and its manufacturing method {ABALONE-RED PEPPER PASTE AND MANUFACTURING METHOD THEREOF}

The present application relates to red pepper paste and a method for manufacturing the same, and more specifically, to abalone red pepper paste rich in taste and influence through the second aging process by including the first aging of abalone flesh through Sikhye and then in the red pepper paste aging process It is about.

Gochujang is generally made by mixing powdered meju with red pepper powder and other ingredients, and is one of Korea's unique types of intestines that are indispensable to our food culture. It contains nutrients and bioactive substances such as derived proteins, sugars, carotene, vitamins, capsaicin, and soybean peptides, and has a well-balanced taste of spicy, sweet and umami. The value is high for various dishes. In particular, in order to spread our unique food or seasonings to foreign countries, many kinds of foods and seasonings are being developed to suit the modern food culture.

In the conventional method of preparing red pepper paste, first, the rice is immersed, then the ground rice and the soaked beans are mixed, cooked, steamed, empire, dried and pulverized to make meju flour. After adding malt and water to saccharify, red pepper powder, salt, soy sauce and the meju powder, etc. are mixed and aged for a period of time, the starch is glycosylated in the meju powder and the starch is saccharified by enzymes and the protein is hydrolyzed. It breaks down and produces amino acids, making red pepper paste.

Gochujang as a traditional Korean food satisfies various tastes that appear differently according to the age and class of consumers, and consumers are pursuing recent globalization and well-being. In this atmosphere, consumers can receive foods from Kochujang, which is considered essential in cooking, and are naturally supplied with rich nutrients, and can further enhance the function of Kochujang based on enhancing the immune system of the human body. Although it requires gochujang, which is necessary for the establishment of natural eating habits, there is no provision of gochujang, which can meet the flavor and nutrition of the sea.

Meanwhile, many fisheries logistics have been used as raw materials for the food, medicinal, feed, and seaweed industries, and abalone is rich in various functional sugars, proteins, minerals and vitamins, including components such as glutamic acid and glycine. It is contained, and the flavor is also unique, and has been used as a nourishing or tonic.

About 100 species of abalone have been reported to the academic community, but there are about 6 species of abalone in Korea.

Abalone is reported to contain very high levels of ash and crude fat, including high-quality protein, and is rich in minerals such as vitamins B1, B2, iodo, calcium and phosphorus and taurine. It is also widely used for postpartum cooking and skin care. However, it is true that abalone has a poor shelf life due to the nature of aquatic products. In addition, due to its unique smell, it is true for men, and especially for women and children, there is a sense of refusal to eat abalone.

In particular, abalone intestine has a strong characteristic of vivid smell and decay is faster than abalone flesh, so it is difficult to store and the amount is not commercially available for food. Recently, the Japanese Ministry of Health and Welfare announced that Fucoidan in abalone viscera is excellent for anti-cancer effects, and many studies have been conducted at home and abroad. Fucoidan is a "sugar" or polymer compound extracted from seaweeds, seaweed or kelp. More than 1 / 100,000 mm of chorion membrane in human small intestine is not absorbed, but it is first decomposed by digestive enzymes in abalone intestine, so that good quality fucoidan can be absorbed by human body, and anti-cancer amino acids such as methionine, cysteine, arginine, etc. Despite the fact that it is much superior in improving liver detoxification, it is a reality that commercialization is difficult in the problem of food.

However, it solves the problem of eating rejection, the problem of corruption of abalone, and the problem of distribution, and by combining red pepper paste as a food of Korean traditional foods with the well-being culture in the diet, many consumers, especially women and children, enjoy and give birth naturally. As a functional gochujang that can improve cooking and fragile constitution, there is no proposal of gochujang that can supplement various and rich nutrition and feel deep flavor of sea.

The present application was derived to solve the above problems, and to provide a well-being food culture to many consumers to provide a rich abalone gochujang flavor and nutrition. In particular, it is intended to identify the change in the composition of the material produced during the fermentation of abalone contained in kochujang, and to provide a pre-processing method and a ripening method for producing the best abalone kochujang.

However, the problems to be solved by the present invention are not limited to the above-mentioned problems, and other problems not mentioned can be clearly understood by those skilled in the art from the following description.

In order to achieve the above object, the first aspect of the present application, including 3 to 15 parts by weight of abalone meat with respect to 100 parts by weight of kochujang, the abalone meat separates the internal organs and flesh of the abalone, the meat of the abalone through a steam machine The abalone steam is steamed at a temperature of 100 to 110 ° C., the abalone flesh after steaming is cut into 2 to 4 mm with a thinner, dried at a temperature of 95 to 105 ° C. for 24 to 36 hours to obtain a dry abalone, and the dry abalone is After immersing in Sikhye for 1 to 3 days, dehydration with a dehydrator, dehydration of the abalone obtained by aging 8 to 72 hours at a temperature of 4 to 10 ℃ can be provided, abalone kochujang.

In one embodiment, the abalone kochujang, with respect to 100 parts by weight of kochujang, further comprises 0.5 to 3 parts by weight of the crab, wherein the crab is steam steamer of the abalone obtained in the step of separating the internal organs and flesh of the abalone The steaming of abalone was steamed for 1 to 1.5 hours at a temperature of 100 to 110 ° C. through a steam machine, and dried for 12 to 36 hours at a temperature of 40 to 50 ° C. to obtain a dry crab, and the dried crab was 0.5 to It may be abalone kochujang, which is ground to 2 mm, but is not limited thereto.

The second aspect of the present application, S1) after the separation of the internal organs and flesh of the abalone, steamed abalone meat steaming the obtained abalone flesh at a temperature of 100 ~ 110 ℃ through a steam machine; S2) a shredding step of breaking the abalone after steaming into 2 to 4 mm with a shredder; S3) drying the abalone meat 24 to 36 hours at a temperature of 105 ℃ to obtain a dry abalone meat; S4) after immersing the dried abalone flesh in Sikhye for 1 to 3 days, dehydrating with a dehydrator, and ripening abalone flesh obtained by dehydration for 8 to 72 hours; S5) with respect to 100 parts by weight of kochujang, abalone meat mixing step of mixing 3 to 15 parts by weight of the abalone flesh passed through the abalone meat aging step; S6) can be provided a method for producing abalone kochujang comprising: red pepper paste ripening step of aging for 15 to 27 days after the abalone meat mixing step.

In one embodiment, in the manufacturing method of the abalone kochujang, S7) in the process of separating the internal organs and flesh of the abalone, steamed internal organs of the abalone obtained at a temperature of 100 to 110 ℃ through a steamer for 1 to 1.5 hours Crab steaming step; S8) a crab drying step of drying at a temperature of 40 to 50 ° C. for 12 to 36 hours to obtain a dry crab; S9) a grinding step of grinding the crab obtained after the step of drying the crab to 0.5 to 2 mm with a grinder; S10) after the abalone meat mixing step, the mixed crab mixing step including 0.5 to 3 parts by weight based on 100 parts by weight of red pepper paste may further include, but may be a manufacturing method of abalone kochujang, but is not limited thereto. no.

In one embodiment, the step of aging abalone flesh, the dried abalone flesh immersed in Sikhye for 1 to 3 days and then dehydrated with a dehydrator, 0.3 to 0.7 parts by weight of red pepper powder per 1 part by weight of the abalone meat obtained by dehydration It may be to include additional, but is not limited thereto.

In one embodiment, the gochujang ripening step, the first ripening for 5 to 9 days at 1.9 to 6.5 ℃, the second ripening for 5 to 9 days at 6.5 to 12.9 ℃, 5 to 9 at 12.9 to 17.8 ℃ It may be a third aging for days, but is not limited thereto.

According to the present application, it is possible to provide abalone gochujang which is suitable for the well-being food culture and has a rich flavor of nutrition and taste for many consumers. More specifically, the abalone rich in various functional sugars, minerals, and vitamins may be combined with red pepper paste, and the abalone red pepper paste with excellent color, taste, and flavor may be provided.

In addition, by providing a method of producing red pepper paste which is very excellent in terms of spiritual and sensory aspects of crude protein, amino acid nitrogen, essential fatty acid content, total free amino acid and essential amino acid content, which are the quality evaluation criteria of red pepper paste, By preventing the corruption of abalone in the distribution process, and rather, by providing fermentation of kochujang, by providing a method for producing flavor and nutrition rich abalone kochujang, it provides excellent kochujang as a spice in traditional food.

1 is a flow chart of a method for producing abalone kochujang in one embodiment of the present application.
Figure 2 is a flow chart of a method for producing abalone kochujang further comprising crab in one embodiment of the present application.

Hereinafter, embodiments and examples of the present invention will be described in detail with reference to the accompanying drawings so that those skilled in the art can easily carry out the present invention.

It should be understood, however, that the present invention may be embodied in many different forms and is not limited to the embodiments and examples described herein. In the drawings, the same reference numbers are used throughout the specification to refer to the same or like parts.

Throughout this specification, when an element is referred to as "including " an element, it is understood that the element may include other elements as well, without departing from the other elements unless specifically stated otherwise.

Throughout this specification, when a layer or member (or part) is located "on" with another layer or member (or part), this means that which layer or member (or part) is another layer or member (or part). In addition to the case of contacting, it also includes the case where there is another layer or another member (or part) between the two layers or two members (or part).

As used throughout this specification, the terms "about", "substantially", and the like, are used at, or in close proximity to, numerical values when a manufacturing and material tolerance inherent in the stated meanings is given, and an understanding of the invention Accurate or absolute figures are used to help prevent unfair use by unscrupulous infringers. The term " step "or" step of ~ " used throughout the specification does not mean "step for.

The first aspect of the present application, including 3 to 15 parts by weight of abalone meat per 100 parts by weight of kochujang, the abalone meat separates the internal organs and flesh of the abalone, and the abalone flesh at a temperature of 100 ~ 110 ℃ through a steam machine Steamed abalone, the abalone flesh after steaming is cut into 2-4 mm with a thinner, dried at a temperature of 95-105 ° C. for 24 to 36 hours to obtain dry abalone, and the dried abalone is soaked in Sikhye for 1 to 3 days. After the dehydration with a dehydrator and dehydration, the abalone obtained by including a step of aging for 8 to 72 hours at a temperature of 4 to 10 ℃ can be provided.

The gochujang is generally purchased on the market, or can be used in the home made gochujang, generally, mixed with crushed rice and soaked beans, cooked steamed, empire, dried and ground to make meju powder, After dipping and adding the starch raw material to malt and saccharified, red pepper powder, salt, soy sauce and the meju powder, etc. may be mixed and aged for a certain period of time. In an exemplary embodiment, 90 to 110 parts by weight of glutinous rice, 30 to 40 parts by weight of meju powder, 20 to 30 parts by weight of salt, 5 to 15 parts by weight of malt, 3 to 8 parts by weight of starch syrup, and 100 parts by weight of red pepper powder, and The malt syrup may be red pepper paste prepared by mixing 35 to 45 parts by weight, but is not limited thereto.

The abalone used in the preparation of the abalone meat may be one or more selected from the group consisting of horse abalone, black abalone, true abalone, sibolt abalone, five-minute self abalone or round abalone, but is not limited thereto. In an exemplary embodiment, true abalone may be preferably used, but is not limited thereto.

The abalone meat added to the red pepper paste is to separate the internal organs and flesh of the abalone, steamed abalone at a temperature of 100 ~ 110 ℃ through a steamer, the abalone meat after steaming to 2 to 4 mm The thin abalone is dried at a temperature of 95 to 105 ° C. for 24 to 36 hours to obtain a dry abalone. The dried abalone is immersed in Sikhye for 1 to 3 days, dehydrated with a dehydrator, and the abalone obtained by dehydration is 4 to 10 ° C. What is obtained including the process of aging for 8 to 72 hours at the temperature of is added. At this time, it is preferable to steam for about 1 to 1.5 hours in the temperature of the steamer in the range of 100 to 110 ° C, and the numerical limitation is significant in that the inside of the abalone flesh may be cooked evenly within the numerical range.

On the other hand, the abalone meat after steaming is cut into 2 ~ 4 mm in a thinner, less than 2 mm is less enough to feel the sense of aesthetics, less than 4 mm, there is a problem of excessive foreign matter. On the other hand, the numerical limitation is significant in that it can be efficiently dried in the subsequent drying step after cutting in the above numerical range.

The abalone meat after the said thinning is dried for 24 to 36 hours at the temperature of 95-105 degreeC. Drying for 24 to 36 hours at the temperature of 95 ~ 105 ℃, may be further sterilization at the same time as the uncooked portion, the core moisture content of the abalone in the drying step is about 8 to 14% Numerical limitations are significant in terms of possible temperatures and conditions. The water content of abalone flesh to be added to kochujang plays a very important role in the subsequent fermentation process and the fermentation process of kochujang. Have

As a feature of the present application, the dried abalone is immersed in Sikhye for 1 to 3 days to dehydrate and then aged for 8 to 72 hours at a temperature of 4 to 10 ℃. This aging process is not only to promote the digestion of Sikhye as a fermented food to promote digestion, but also rich in plant fiber, soaking the dried abalone in Sikhye for 1 to 3 days, the spawn and diet included in Sikhye This is to make the fiber fully absorbed or contained in abalone meat, and to ripen. This process has an important meaning as a preliminary step for producing the abalone kochujang of the present invention, which is richer in taste and nutrition. The numerical value is meaningful in that it can have the best taste and nutrition.

The abalone meat prepared as described above is preferably prepared by including 3 to 15 parts by weight with respect to 100 parts by weight of kochujang, and when the abalone meat is less than 3 parts by weight, the taste of abalone in kochujang is less chewy in the mouth. It is insufficient to show the fragrance, and if it exceeds 15 parts by weight, there is a problem that the numerical value is limited in that there is a problem that the foreign matter may increase.

The abalone kochujang of the present application can use the meat of abalone, and can provide the abalone kochujang further including crab, which is an intestine of abalone, which is generally difficult to be included in the kochujang due to a high level of taste but due to the problem of corruption. . As used herein, the term "ge" refers to the abalone gut as a term also used in the herbaceous wood.

In one embodiment, the abalone kochujang of the present application, with respect to 100 parts by weight of kochujang, further comprises 3 to 15 parts by weight of the abalone meat and 0.5 to 3 parts by weight of the crab, wherein the crab separates the internal organs and flesh of the abalone The viscera of abalone obtained in the step is steamed for 1 to 1.5 hours at a temperature of 100 to 110 ° C. through a steamer and dried at 12 to 36 hours at a temperature of 40 to 50 ° C. to obtain dried crab. And, it is possible to provide the abalone kochujang, which is ground to 0.5 to 2 mm by grinding the dried crab with a grinder, but is not limited thereto.

The crab to be added to the red pepper paste steams the viscera of abalone for 1 to 1.5 hours at a temperature of 100 to 110 ° C. through a steamer using the viscera of abalone obtained in the step of separating the viscera and flesh of the abalone. It dried at the temperature of -50 degreeC for 12 to 36 hours, and obtained a dry crab, and what grind | pulverized the dried crab to 0.5-2 mm with a grinder is used. Steam steam is preferably steamed for 1 to 1.5 hours in the range of 100 to 110 ℃, within the numerical range is numerically meaningful in that the inside of the crab, abalone guts can be evenly ripe. On the other hand, pulverizing the dried crab to 0.5 to 2 mm with a pulverizer is for efficient fermentation after adding the dried crab to the red pepper paste, and when the dried crab is less than 0.5 mm, there is a problem that there is no foreign matter. The size of the crab is greater than 2 mm in that it has a problem in that it is not suitable for the combination of flavor and aroma with gochujang because of the strong aroma of the crab.

The second aspect of the present application, S1) after the separation of the internal organs and flesh of the abalone, steamed abalone meat steaming the obtained abalone flesh at a temperature of 100 ~ 110 ℃ through a steam machine; S2) a shredding step of breaking the abalone after steaming into 2 to 4 mm with a shredder; S3) drying the abalone meat 24 to 36 hours at a temperature of 105 ℃ to obtain a dry abalone meat; S4) after immersing the dried abalone flesh in Sikhye for 1 to 3 days, dehydrating with a dehydrator, and ripening abalone flesh obtained by dehydration for 8 to 72 hours; S5) 100 parts by weight of kochujang, abalone meat mixing step of mixing the abalone flesh 3-7 parts by weight of the abalone flesh after the aging step; S6) can be provided a method for producing abalone kochujang comprising: red pepper paste ripening step of aging for 15 to 27 days after the abalone meat mixing step.

1 is a flowchart of a method of manufacturing abalone kochujang in one embodiment of the present application. Referring to the present invention in more detail with reference to Figure 1, after separating the internal organs and flesh of the S1) abalone, in the steaming abalone meat steaming step of steaming the obtained abalone flesh at a temperature of 100 ~ 110 ℃ through a steam machine, Temperature is preferably steamed for 1 to 1.5 hours in the range of 100 to 110 ℃, within the numerical range is numerically meaningful in that the inside of the abalone flesh flesh can be evenly ripe.

After steaming the abalone meat of step S1), the abalone meat after steaming of S2) is subjected to a fracturing step of crushing the abalone meat into 2 to 4 mm with a thinner. This is insufficient to feel the sense of beauty, less than 4 mm, there is a problem of excessive foreign matter. On the other hand, the numerical limitation is significant in that it can be efficiently dried in the subsequent drying step after cutting in the above numerical range.

After the cutting step of S2), S3) is dried for 24 to 36 hours at a temperature of 105 ℃ to go through the abalone dried step to obtain a dry abalone. Drying for 24 to 36 hours at the temperature of 95 ~ 105 ℃, may be further sterilization at the same time as the uncooked portion, the core moisture content of the abalone in the drying step is about 8 to 14% Numerical limitations are significant in terms of possible temperatures and conditions. The water content of abalone flesh to be added to kochujang plays a very important role in the subsequent fermentation process and the fermentation process of kochujang. Have

After the drying step of S3), as a feature of the present application, S4) dried abalone flesh is immersed in Sikhye for 1 to 3 days, then dehydrated with a dehydrator and dehydrated abalone meat obtained by dehydration for 8 to 72 hours Aging step; Going through this step of aging abalone, Sikhye is a fermented food that helps intestinal movement to promote digestion, and because it is rich in plant fiber, the dried abalone is immersed in Sikhye for one to three days, and the seeds contained in Sikhye. And it is to aging the dietary fiber enough to be absorbed or included in abalone flesh, and has an important meaning as a preliminary step to prepare the abalone kochujang of the present application rich in taste and nutrition through this process, The numerical value is meaningful in that it can have the best taste and nutrition in time.

In one embodiment, the step of aging the abalone flesh of S4), the dried abalone flesh immersed in Sikhye for 1 to 3 days and then dehydrated with a dehydrator, red pepper powder 0.3 to 1 part by weight of the abalone flesh obtained by dehydration 0.7 parts by weight may be additionally included, but is not limited thereto. The addition of red pepper powder to ripen abalone meat with Sikhye is a step to be performed later in order to more efficiently ripen red pepper paste using red pepper powder before the process of mixing the aged abalone into red pepper paste. The red pepper powder used at the time acts as a buffer element for the fermentation of red pepper paste, and when the amount of red pepper powder is less than 0.3 parts by weight based on 1 part by weight of abalone, the buffering effect may be insignificant, and the amount of red pepper powder exceeds 0.7 parts by weight. If you do, the numerical limitation is significant in that there may be a problem in the ripening process through Sikhye.

After the step of aging abalone flesh of step S4), the abalone meat mixing step of mixing 3 to 15 parts by weight of the abalone flesh passed through the abalone meat aging step with respect to 100 parts by weight of S5) red pepper paste. Abalone meat is preferably prepared by including 3 to 15 parts by weight with respect to 100 parts by weight of kochujang, when the abalone meat is less than 3 parts by weight, the taste and aroma of abalone appear in the red pepper paste at the same time less chewy taste in the mouth In the case of lacking in excess of 15 parts by weight, there is a problem in that the numerical value is limited in that there is a problem that the foreign matter may increase.

The red pepper paste in the step S5), in an exemplary embodiment, 9 to 110 parts by weight of glutinous rice, 30 to 40 parts by weight of meju powder, 20 to 30 parts by weight of salt, 5 to 15 parts by weight of malt per 100 parts by weight of red pepper powder , 3 to 8 parts by weight of starch syrup, and 35 to 45 parts by weight of malt syrup may be prepared by mixing red pepper paste, but is not limited thereto.

After going through the abalone mix step of S5), S6) through gochujang ripening step of aging for 15 to 27 days after the abalone mix step.

In one embodiment, the gochujang ripening step, the first ripening for 5 to 9 days at 1.9 to 6.5 ℃, the second ripening for 5 to 9 days at 6.5 to 12.9 ℃, 5 to 9 at 12.9 to 17.8 ℃ It may be a third ripening for days, but is not limited thereto. In the gochujang ripening step, going through the three steps in the change of amino nitrogen to be described in the following examples, it can be confirmed that through the three steps have a very high value, each of the three steps The numerical value is significant in that the content of amino nitrogen and free sugar in the range is very high.

On the other hand, in the manufacturing method of the abalone kochujang of the present application, in addition to the flesh of the abalone, in general, the depth of the taste, but due to the problem of corruption, the abalone kochujang additionally included crab, which is a gut of abalone, which was difficult to include in the kochujang Methods for preparing the same can be provided herein.

2 is a flowchart of a method of preparing abalone kochujang further comprising crab in an embodiment of the present disclosure. Referring to Figure 2 in more detail, in one embodiment, in the manufacturing method of the abalone kochujang, S7) in the process of separating the internal organs and flesh of the abalone, the internal organs of the abalone obtained through a steam machine A crab steaming step of steaming at a temperature of 100 to 110 ° C. for 1 to 1.5 hours; S8) a crab drying step of drying at a temperature of 40 to 50 ° C. for 12 to 36 hours to obtain a dry crab; S9) a grinding step of grinding the crab obtained after the step of drying the crab to 0.5 to 2 mm with a grinder; S10) after the abalone meat mixing step, the mixed crab mixing step including 0.5 to 3 parts by weight based on 100 parts by weight of red pepper paste may further include, but may be a manufacturing method of abalone kochujang, but is not limited thereto. no.

Steam steam is preferably steamed for 1 to 1.5 hours in the range of 100 to 110 ℃, within the numerical range is numerically meaningful in that the inside of the crab, abalone guts can be evenly ripe. On the other hand, pulverizing the dried crab to 0.5 to 2 mm with a pulverizer is for efficient fermentation after adding the dried crab to the red pepper paste, and when the dried crab is less than 0.5 mm, there is a problem that there is no foreign matter. The size of the crab is greater than 2 mm in that it has a problem in that it is not suitable for the combination of flavor and aroma with gochujang because of the strong aroma of the crab.

Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited thereto.

(A) Preparation and aging of dried abalone meat

(1) Preparation of dried abalone

After removing the shell of three-year-old Heliotis discus hannai cultured in Jindo, Jeollanam-do, separated the internal organs and flesh of the abalone, collected only the abalone flesh, washed it thoroughly, and steamed for 1.5 hours using a steam machine at a temperature of 105 ℃. After cutting to have a size of 2 or 4 mm with a thinner, it was dried for about 24 hours in an incubator at a temperature of 105 ℃ to prepare a dry abalone meat so that the moisture content is about 11%.

(2) Aging of dried abalone

Thereafter, the dried abalone meat was immersed in Sikhye, waited for 2 days, then dehydrated through a dehydrator and aged for about 48 hours.

(B) Preparation of Kochujang

Red pepper paste prepared by mixing red pepper powder 2000g, glutinous rice 2000g, meju powder 650g, salt 500g, malt 200g, syrup 100g, malt syrup 800g.

(C) Preparation of Abalone Gochujang

After preparing 200g of abalone flesh aged by Sikhye of Example (A) (2) prepared above, stir well with red pepper paste, and then aged first at 3.2 ° C. for 7 days, and secondly aged at 8.8 ° C. for 7 days. , Abalone kochujang (Abalone 1) was prepared by tertiary aging at 15.3 ° C. for 7 days.

≪ Comparative Example 1 &

Kochujang (B) of Example 1 was prepared by aging kochujang (K-1) according to Example 1 without any abalone.

<Comparative Example 2>

Abalone red pepper paste according to Example 1, except that 200 g of dried abalone flesh of (1) of (1) which was not matured in Example 1 was included in the red pepper paste of (B) of Example 1. Was prepared.

&Lt; Comparative Example 3 &

Abalone red pepper paste (Abalone 3) was prepared according to Example 1, except that 970 g of the aged abalone meat of Example 1 (B) was included in the red pepper paste of (B) in Example 1.

The content of constituents of Kochujang prepared in Example 1 and Comparative Examples 1 to 3, respectively, is shown in Table 1 below.

<Table 1>

○ Equipment used for manufacturing

Steam cooker: Cheil Science 3kw autoclave

Cutting Machine: Shinsung Minchi No. 32 Nozzle 2 mm, 4 mm

Dryer: 12 kw Blow Dryer

<Experimental Example 1>

In the kochujang ripening process of Example 1 and Comparative Examples 1 to 3, a change in pH was analyzed, which is shown in Table 2 below.

<Table 2>

As can be seen in Table 2, Kochujang without the abalone of Comparative Example 1 started slowly at 4.80 and gradually increased until 3 days and gradually decreased, and the pH was not higher than 5 as 4.87 at 21 days. Kochujang in Example 1 showed a pH of 5.5, and it was confirmed that the taste was very good at this pH.

<Experimental Example 2>

In the kochujang ripening process of Example 1 and Comparative Examples 1 to 3, the amount of change in free sugar was analyzed, which is shown in Table 3 below.

<Table 3>

% Change in glucose during aging process

○ Measurement method

5 g of each of the samples of Comparative Example 1, Comparative Example 4 and Example 1 were collected, and each sample was placed in a 250 ml round flask, and was cooled three times for 60 minutes with 100 ml of 80% ethanol while reflux-cooling on a 70 ° C water bath. The combined extracts were centrifuged at 5000 rpm for 30 minutes. The solvent was removed in a few steps later and analyzed on HPLC (Shimadzu LC 10A, Japan). The content of free sugar was calculated by the following equation.

<Calculation formula 1>

Abalone sugar (mg%) =

Enzyme decomposing meju powder and microorganisms degrading starch during aging of kochujang make glass bath. As can be seen in Table 3, the glucose content of abalone kochujang according to the present application according to Example 1 was very high. Could confirm.

<Experimental Example 3>

In the kochujang ripening process of Example 1 and Comparative Examples 1 to 3, the amount of change of free amino acid was analyzed.

○ Measurement method

5 g of samples of Comparative Example 1, Comparative Example 4 and Example 1 were collected, respectively, distilled water was applied to 500 ml, shaken and extracted at 60 ° C. for 30 minutes, filtered through a filter paper (Whatman No2), and again a membrane filter (Milipore, 0.2). Μm), and then, using a Sep pak C ₁₈ cartridge to remove protein fatty acids, pigments, etc. and stored frozen and analyzed using an automatic amino acid analyzer.

The free amino acid in kochujang is produced by the proteolytic enzyme decomposing protein during fermentation. It is reported that a small amount of kochujang plays an important role in the delicious taste of kochujang with nucleic acid. Initial free amino acids accounted for most of the free amino acids in the order of 70.15 mg, 63.33 mg, 60.97 mg, 58.15 mg, 44.18 mg% of histidine, proline, asparitic acid, serine, and alanine. After 21 days of aging, histidine, proline, asparitic acid, serine and alanine increased in the order of 121.81 mg, 114.48 mg, 96.88 mg, 93.63 mg, and 70.41 mg%. The total free amino acid content and essential amino acid content increased as the content of abalone was increased in the abalone pepper paste. The total free amino acid content of Kochujang in the abalone of Comparative Example 1 was 686.67 mg ~ 1154.62 mg%. In the abalone kochujang of Example 1, it was high as 1356.88-1542.23 mg%.

&Lt; Comparative Example 4 &

Kochujang (K-2) was prepared by aging according to Example 1, except that the red pepper paste of (b) in Example 1 did not contain any abalone and the temperature for aging was carried out in three stages. .

<Experimental Example 4>

For the red pepper paste prepared in Example 1 and the red pepper paste prepared in Comparative Example 4, it was divided into the case of ripening at a constant temperature and the case of ripening by controlling the temperature in three steps, and the change of amino nitrogen content in the ripening process was investigated. It is shown in Table 4 below.

<Table 4>

○ Measuring method (using formal measuring method)

5 g of samples of Comparative Example 1, Comparative Example 4, and Example 1 were collected, respectively, distilled water was applied to 100 ml, stirred for 1 hour, and then centrifuged (1000 rpm, 10 min) to separate and remove insoluble protein. To 10 ml of the filtrate was added 10 ml of a formalin solution calibrated to weak alkaline (pH 8.3), and then titrated to pH 803 with a 0.1 N NaOH solution. In the same manner, the amino nitrogen content was obtained through the following Equation 2.

<Calculation formula 2>

In kochujang, proteins are broken down into free amino acids in the aging process to give them delicious taste. Amino nitrogen is used as an indicator of the degree of ripening and quality in fermented foods such as gochujang, and as shown in Table 4 above, when the temperature is aged in three stages, the final amount is about 21 days. It was confirmed that the amount of amino nitrogen was 325 mg%, which had the highest value.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the present invention is not limited to the disclosed exemplary embodiments, but various changes and modifications may be made without departing from the scope of the present invention. It is evident that many variations are possible by the possessors.

Claims (6)

3 to 15 parts by weight of abalone meat and 0.5 to 3 parts by weight of crab per 100 parts by weight of red pepper paste,
The abalone flesh separates the internal organs and flesh of the abalone, the abalone flesh is steamed abalone at a temperature of 100 ~ 110 ℃ through a steam machine, the abalone meat after steaming is shredded into 2 ~ 4 mm with a shredder, 95 ~ 105 The dried abalone was dried at a temperature of 24 to 36 hours to obtain dry abalone, and the dried abalone was immersed in Sikhye for 1 to 3 days, then dehydrated with a dehydrator and dehydrated to obtain an abalone obtained at a temperature of 4 to 10 ° C. Obtained by the process of time aging,
The crab steams the viscera of abalone for 1-1.5 hours at a temperature of 100-110 ° C. through a steamer using the viscera of abalone obtained in the step of separating the viscera and flesh of the abalone. It is dried for 12 to 36 hours at a temperature to obtain a dried crab, and the dried crab is ground to 0.5 to 2 mm by a grinder,
Abalone Gochujang. delete S1) after separating the internal organs and the flesh of the abalone, steaming abalone meat steaming the obtained abalone flesh at a temperature of 100 ~ 110 ℃ through a steam machine;
S2) a shredding step of breaking the abalone after steaming into 2 to 4 mm with a shredder;
S3) drying the abalone meat 24 to 36 hours at a temperature of 105 ℃ to obtain a dry abalone meat;
S4) after immersing the dried abalone flesh in Sikhye for 1 to 3 days, dehydrating with a dehydrator, and aging abalone flesh obtained by dehydration for 8 to 72 hours;
S5) with respect to 100 parts by weight of kochujang, abalone meat mixing step of mixing 3 to 15 parts by weight of the abalone flesh passed through the abalone meat aging step;
S6) red pepper paste ripening step of aging for 15-27 days after the abalone mix step: comprising;
Method of manufacturing abalone gochujang. According to claim 3, After the step S4),
S7) steaming a crab steamed at a temperature of 100 to 110 ° C. for 1 to 1.5 hours by steaming the abalone obtained in the process of separating the internal organs and flesh of the abalone in step S1);
S8) a crab drying step of drying the steamed crab at a temperature of 40 to 50 ° C. for 12 to 36 hours to obtain a dried crab;
S9) a grinding step of grinding the crab obtained after the step of drying the crab to 0.5 to 2 mm with a grinder;
S10) a crab mixing step of further mixing 0.5 to 3 parts by weight of the crab obtained in the crushing step in 100 parts by weight of kochujang in the abalone mixing step of S5):
Method of manufacturing abalone gochujang. The method of claim 3, wherein
The step of aging abalone meat of S4), the dried abalone meat obtained in step S3) is immersed in Sikhye for 1 to 3 days, then dehydrated with a dehydrator, and red pepper powder 0.3 to 1 part by weight of the abalone meat obtained by dehydration. To further mature by including 0.7 parts by weight,
Method of manufacturing abalone gochujang. According to claim 3, wherein the red pepper paste ripening step,
Primary aging at 1.9 to 6.5 ° C. for 5 to 9 days,
Secondary aged at 6.5-12.9 ° C. for 5-9 days,
Tertiary aging for 5 to 9 days at 12.9 ~ 17.8 ℃,
Method of manufacturing abalone gochujang.

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