KR101264007B1 - Red pepper paste containing lactic acid bacteria and using soybean protein and red pepper powder as main raw material, and process for preparing the same - Google Patents

Abstract

The present invention relates to lactic acid bacteria-containing red pepper paste containing the separated soy protein and red pepper powder as a main raw material, and a method for producing the same. After extracting only the protein of soybean and using it as a medium for microorganisms, a large amount of lactic acid bacteria is grown, and the red pepper powder is mixed secondly. Secondary fermentation takes place.

Description

Red pepper paste containing lactic acid bacteria and using soybean protein and red pepper powder as main raw material, and process for preparing the same}

The present invention relates to a lactic acid bacteria-containing red pepper paste containing a soy protein and red pepper powder as a main raw material and a method for manufacturing the same. More specifically, after soybean protein is separated and mixed and heated with purified water, the lactic acid bacteria is added and matured. Soy protein and red pepper powder, which are prepared in the form of an arc (a type of porridge) containing a large amount of lactic acid bacteria while maintaining the nutrients such as protein, fat, sugar, fiber, etc., which are obtained by adding red pepper powder to fermentation again. It relates to a lactic acid bacteria-containing soybean kochujang as a main raw material and a method for producing the same.

Gochujang is a Korean favorite food, and has been soaked with traditional doenjang and soy sauce at home. The raw materials of gochujang are starch and soybean soup, such as buckwheat flour, salt, red pepper powder and water. As starch, glutinous rice flour, non-glutinous rice flour, barley flour, flour, etc. have been used. Although it is not scientifically identified, gochujang using glutinous rice flour is considered to be the best taste and quality.

Kochujang combines the sweet taste of sugar produced by hydrolysis of starch, the sweet taste of amino acids produced by hydrolysis of soybeans, the spicy taste of red pepper powder, and the salty taste of salt. The taste varies depending on the condition. When using conventional mew flour, the saccharification or proteolysis did not work well and the taste did not match well. You can make even more delicious red pepper paste using fermented buckwheat flour fermented with Korean ginseng with high glycosylation and proteolytic ability.

In recent years, the conventional method has been slightly improved, soaking malt powder in water, and extracting amylose enzyme, kneading the starch with water, saccharifying part of the starch at a temperature of 60 ℃ or less, and then completely enzymatically A method was also devised to mix up buckwheat flour, red pepper powder and salt. Dip it in this way to give red pepper paste shine and sweeter taste. Recently, several methods of soy sauce for gochujang have been devised. It is the same as the conventional method, but the method is further aged at 60 to 65 ℃ by adding the Bacillus bacteria to the material. Alternatively, wheat, barley, etc., raw materials are made of grain cereals in advance, and soybean paste, red pepper powder, salt, and water are mixed at an appropriate ratio, which can be eaten after 2-3 days.

On the other hand, soybeans are abundant protein resources that are nutritionally insignificant except that they have less amino acids than animal proteins. Soy milk, which uses soybeans as a drink with the nutritional value of soybeans, is also used for infants who are allergic to milk. It is a milk substitute that is beneficial to adults who have difficulty digesting lactose, and its consumption is increasing, and it contains high quality protein and essential fats, low saturated fat or cholesterol, and low calories to reduce side effects from high-protein animal foods. It is known as an ideal high nutritional economic food.

However, soybeans have a component that interferes with the activity of protein digestive enzymes in the intestine, which has lower digestibility than milk when ingested soybeans, nutritional factors such as trypsin inhibitors and phytic acid, In addition, the use of soybeans is limited due to the disadvantage of unpleasant sensation in drinking and storage stability, in particular, soybean oil flavor due to oxidation or decomposition of lipids during soybean oil processing.

Looking at the prior art for gochujang as follows.

Republic of Korea Patent No. 62467 is a brown rice or glutinous rice and soybeans used as a grain source, and then inoculated with Aspergillus spawn to obtain koji by incubation for 24 to 48 hours, and then mixed and mixed with the koji, red pepper powder and salt There is disclosed brown rice kochujang prepared by pulverizing, sealing the obtained pulverized product and aging for about 2 months, and adding the natural antioxidant while suppressing the aging product at about 80 ° C. to increase oxidative stability, and to suppress browning and rancidity. .

Korean Patent Registration No. 137063 discloses fermented foods such as soybean paste, red pepper paste, and soy sauce using purely cultured mushrooms and soybeans, inoculated with soybean meal, soybeans, wheat or soybean meal, and rice. Disclosed is a method for producing fermented foods such as soybean paste, red pepper paste, soy sauce, and the like, which are matured by culturing at an optimal growth temperature.

Korean Patent Registration No. 205197 describes red pepper paste and ripe apples prepared by mixing soybeans and grains with red pepper powder, drinking water and salt, and then fermenting them for at least 3 months to make amino acid nitrogen (mg%) of 200 or more in a storage aging tank. After preparing apple juice pressed by high pressure press, the apple juice containing apple juice mixed with apple juice concentrate obtained by concentrating to 1/7 in the concentration facility at 1: 0.07 ratio is applied to sterilize by heating at 80 ℃. Disclosed is a method for preparing gochujang characterized by mixing from 95% alcohol to 7% by weight.

In Korean Patent Registration No. 506832, in the step of inoculating starch into starch raw material and incubating it to produce enzyme to discharge koji, one or several red pepper powder is added to starch raw material and capsaicin or A method for preparing kochujang koji with reduced content of dihydrocapsaicin or capsaicin and dihydrocapsaicin is disclosed.

Republic of Korea Patent Registration No. 895787 in the deep sea water, the leaves of red leaves, red ginseng, three hundred vines, Angelica, mugwort, chestnut, Astragalus, sesuo, stalk, wolfberry, Baekchul, licorice, sage, yellow, round, olive oil, 80 to 100 After extracting at ℃ and concentrated, the first step to prepare the herbal extract extract concentrate, glutinous rice flour and malt powder is mixed, and then deep seawater is added and cooled to prepare the salt, chilled powder, flour, soybean powder In the second step to prepare the red pepper paste material by mixing, put the herbal extract extract prepared in the first step in the red pepper paste material prepared in the second step and mixed, and then fermented at 20 to 35 ℃ 50 to 100 days to prepare the red pepper paste Disclosed is a method of producing gochujang consisting of a third step.

Korean Patent Publication No. 1997-61096 discloses 50 to 52% by weight of garlic boiled garlic, 15 to 17% by weight of brown rice syrup, 10 to 12% by weight of brown rice miso, 15 to 17% by weight of red pepper powder, and 5 to 7% by weight of salt. Garlic pepper paste is characterized in that consisting of.

Korean Patent Laid-Open Publication No. 2002-95841 discloses soybean, wheat, glutinous rice, salt, and green tea liquid extracted by heating and cooling at 80 ° C. for 5-10 minutes or more at 80 ° C. There is disclosed a method for producing green tea kochujang characterized by mixing the seed (seed) and ripening for at least 60 days, and adding the matured semi-finished products, red pepper powder, starch syrup, and spirits to a compound sterilizer through mixing sterilization and cooling. .

In Korean Patent Publication No. 2007-44598, 10 kg of ginseng roots were immersed in 18 liters of vegetable edible oil for 15 days at 5 to 38 ° C. for 15 days to ferment, followed by separating ginseng and oil, and then crushing ginseng and garlic 1.5. After fermenting the kg to 0.5 liters of vegetable cooking oil at 5 to 38 ℃ for 30 days, the garlic and oil are separated and the garlic dough made by crushing garlic is 5kg of glutinous rice, 5kg of soybean, 3kg of malt, 5kg of red pepper, water 20 1 kg of salt in L and mixed with boiled water at 100 ℃ and mixed with red pepper paste ripened for more than 65 days and kochujang using fermented ginseng aged for 30 days, and a method for producing the same are disclosed.

However, these prior arts do not disclose soy protein isolation and lactic acid bacteria fermentation.

Accordingly, an object of the present invention is to eliminate the problems such as low digestibility of soybean, generation of soybean odor and to compensate for the disadvantages, fermented with red pepper powder by adding lactic acid bacteria to the separated soy protein extracted by separating only protein from soybean. It is to provide a aged gochujang and a preparation method thereof.

Another object of the present invention is to provide a method for producing kochujang which can be produced in a short time, lactic acid bacteria fermented kochujang in a short time, and simplifies the manufacturing process, unlike the conventional conventional kochujang preparation method.

The present invention to achieve the above object, (a) separating the protein from soybeans; (b) mixing the isolated soy protein in purified water to make it a water-soluble protein; (c) heating and cooling the water soluble protein; (d) fermenting and aging fermentation after inoculation with lactic acid bacteria using the cooled water-soluble protein as a medium; And (e) it provides a method for producing red pepper paste comprising the step of fermenting the second fermentation after mixing the red pepper powder to the first fermentation aging.

Protein separation in step (a) of the manufacturing method of the present invention is called 5 hours to 20 hours, preferably about 12 hours in purified water, it is preferable to separate by stripping method through soybean oil.

In step (b) of the preparation method of the present invention, it is preferable to mix 30 g to 300 g of soy protein per 1 liter of purified water.

In step (c) of the production method of the present invention, it is preferable to heat to 90 ° C to 100 ° C, preferably 97 ° C to 100 ° C, and then to 40 ° C to 50 ° C, preferably 40 ° C to 45 ° C. .

In the step (d) of the production method of the present invention, after inoculating 5% to 10% of lactic acid bacteria with respect to 1 liter of water-soluble protein, fermentation and fermentation are preferably performed for 4 hours to 30 hours, preferably 12 hours to 24 hours. Do.

In the step (e) of the manufacturing method of the present invention, it is preferable to mix red pepper powder with 30 g to 300 g with respect to 1 liter of the first fermentation fermentation product, followed by fermentation fermentation for 2 to 4 hours to 30 hours.

In addition, the present invention is prepared according to the above-described method, and provides a red pepper paste containing soy protein and lactic acid bacteria.

In the present invention, by adding lactic acid bacteria to the isolated soy protein extracted by separating only protein from soybeans, fermenting and aging with red pepper powder, problems such as low digestibility of soybean, generation of soybean odor, and the like can be solved.

In addition, unlike the conventional method of manufacturing kochujang, the production method of the present invention can produce lactic acid bacteria fermented kochujang in a short time, it is possible to mass-produce by simplifying the manufacturing process.

According to the present invention, soybean isolate protein and red pepper powder are the main raw materials, and the red pepper paste containing lactic acid bacteria contains more lactic acid bacteria than general red pepper paste, especially kimchi.

Kochujang according to the present invention can prevent the adult disease caused by lactic acid bacteria intake by containing a large amount of lactic acid bacteria while maintaining the nutritional factors such as soy protein.

1 is a manufacturing process diagram of lactic acid bacteria containing kochujang containing soy protein and red pepper powder according to the present invention.

Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.

1 is a manufacturing process chart of lactic acid bacteria containing kochujang containing soy protein and red pepper powder according to the present invention, the manufacturing process of kochujang according to the present invention is a soybean protein separation step, purified water mixing step, heating and cooling step, the first after inoculation of lactic acid bacteria It consists of fermentation stage, red pepper powder mixing, secondary fermentation stage, and red pepper paste commercialization stage.

First, protein is separated from soybeans. In this step, only protein is extracted and separated from soybeans. By separating only soybean protein, problems such as low digestibility of soybean and generation of soybean odor can be solved, and in particular, it can be effectively used as a medium for microorganisms.

Protein separation can be separated by soaked oil after soaking for 5 hours to 20 hours, preferably about 12 hours in purified water. Specifically, the pH of the dispersion is adjusted to 7-9 with degreasing soy flour as a raw material to dissolve the soluble components and the insoluble components are removed by centrifugation. The protein extract is adjusted to pH 4-5 by adding acid again to precipitate the protein. The precipitate is separated by centrifugation, and the operation is repeated by adding water to the precipitate. Neutralize to pH 7 with water or alkali and dissolve, and then powder by spray drying. 30% to 40% of skim soybean meal is recovered as isolated soy protein. Isolated soy protein has a protein content of more than 90% and is well soluble in water and has several functional properties. Isolated soy protein is insoluble and hardly digests anti-nutritional elements such as indigestible carbohydrates, odor or bitter ingredients, and trypsin inhibitors.

Next, the isolated soy protein is mixed with purified water to make a water-soluble protein. In this step, it is preferable to mix 30 g to 300 g of soy protein per 1 liter of purified water. This content range is for the utilization of abundant water-soluble protein as a medium for microorganisms.

Next, the water soluble protein is heated and then cooled. In this step, it is preferable to heat to 90 ° C to 100 ° C, preferably 97 ° C to 100 ° C, and then to 40 ° C to 50 ° C, preferably 40 ° C to 45 ° C. The reason for heating the water-soluble protein is to convert the vegetable protein into water-soluble protein (the role of melting), and the reason for the cooling is to bring the microorganisms to a good temperature.

Next, inoculated with lactic acid bacteria using the cooled water-soluble protein as a medium, and fermented and aged first. The reason for the separation of lactic acid bacteria into primary fermentation and red pepper powder after secondary fermentation is to ferment lactic acid bacteria first to increase the number of microorganisms and to mature them together with red pepper powder during secondary fermentation.

In the first fermentation step, water-soluble protein is used as a medium for lactic acid bacteria to serve to propagate lactic acid bacteria up to approximately 10 ¹⁰ / mL. In this step, it is preferable to inoculate 5% to 10% of lactic acid bacteria with respect to 1 liter of the water-soluble protein, and then fermentatively mature for 4 hours to 30 hours, preferably 12 hours to 24 hours. The inoculation range is a range suitable for growing a large amount of microorganisms in a short time. If the fermentation time is too long, the above range is preferable because the microorganism starts to give a unique sour taste.

Next, red pepper powder is mixed with the primary fermentation cultivated lactic acid bacteria and then fermented into secondary fermentation. In this step, 30 g to 300 g of red pepper powder is mixed with respect to 1 liter of the first fermentation aging product, and then fermentation aging for 4 to 30 hours is preferable. The red pepper powder content range is an appropriate range for harmony of flavor and color unique to kochujang. The fermentation time range is a range suitable for mass propagation of lactic acid bacteria while reducing the discomfort caused by the unique acidity of lactic acid bacteria.

This produces fermented red pepper paste made from soy protein and red pepper powder, which contain more lactic acid bacteria than kimchi.

Finally, season with natural salt and make it with Gochujang.

[Example]

Soybeans were soaked in purified water for about 12 hours, and then extracted and separated from soybeans by fiber stripping method using soybean oil. Then, 300 g of soybean protein was mixed with 1 liter of purified water to make water-soluble protein, and then heated to 97 ° C. After cooling to 40 ° C, lactic acid bacteria were inoculated with 1 liter of the water-soluble protein using the cooled water-soluble protein as a medium, followed by fermentation and fermentation for 24 hours for the first time to grow the lactic acid bacteria to approximately 10 ¹⁰ / mL. Then, 300 g of red pepper powder was mixed with 1 liter of the primary fermentation ripened product in which lactic acid bacteria were multiplied, fermented and fermented for 24 hours for the second time, and finally seasoned with sun salt and commercialized with red pepper paste.

Comparative Example 1

Same as the example, but the whole soybean was added without separating the soy protein.

Comparative Example 2

Without adding lactic acid bacteria, ordinary kochujang was prepared by a conventional method.

[Test Example]

For Kochujang of Examples and Comparative Examples, soybean digestibility, soybean odor, preparation time, preparation step, and the number of lactic acid bacteria were measured, and the results are shown in Table 1.

At this time, soybean digestibility and soybean odor were evaluated by conducting a questionnaire survey on 50 persons. The number of lactic acid bacteria was measured by the Institute of Environmental Science and Life of Hero Science Co., Ltd., and is the result of the medium for measuring the plate with BCP (Bromcresol purple).

Example Comparative Example 1 Comparative Example 2 Soybean Digestibility height lowness - Soybean Smell none Severe - Manufacture time 24 hours 60 days 45 days Lactobacillus Count 5,500,000 CFU / g None confirmed None confirmed

As can be seen in Table 1, in the case of Kochujang prepared by separating only soy protein according to the present invention, soybean digestibility is high and there is no soybean odor, whereas soy protein is not isolated (Comparative Example 1) The unpleasant smell of soybean was also bad. In addition, in the case of the present invention, the manufacturing time is short, the manufacturing steps are simple, and the number of lactic acid bacteria is high, whereas when prepared by a conventional method without adding lactic acid bacteria (Comparative Example 2), the production time is long, many manufacturing steps are also confirmed, and lactic acid bacteria are also confirmed. It wasn't.

Claims (7)

(a) separating the protein from the soybean;
(b) mixing the isolated soy protein in purified water to make it a water-soluble protein;
(c) heating and cooling the water soluble protein;
(d) fermenting and aging fermentation after inoculation with lactic acid bacteria using the cooled water-soluble protein as a medium; And
(e) mixing the red pepper powder with the first fermentation aging, and then fermenting the fermentation with a second step;
Protein separation in the step (a) is a method of producing gochujang, characterized in that the separation by soybean peeling method.
delete The method of claim 1,
(B) a method of producing gochujang, characterized in that to mix soy protein 30 g to 300 g per 1 liter of purified water.
The method of claim 1,
(C) in the step of heating to 90 ℃ to 100 ℃, the method for producing gochujang, characterized in that cooled to 40 ℃ to 50 ℃.
The method of claim 1,
After inoculating 5% to 10% by weight of lactic acid bacteria to 1 liter of water-soluble protein in step (d), fermented fermentation for 4 hours to 30 hours, characterized in that the manufacturing method of kochujang.
The method of claim 1,
(e) mixing the red pepper powder 30g to 300g with respect to 1 liter of the primary fermentation ripening step, the second method for producing red pepper paste, characterized in that fermentation for 4 hours to 30 hours.
Kochujang prepared according to the method of any one of claims 1 and 3 to 6, comprising soy protein and lactic acid bacteria.

Images