KR101374681B1 - Gochujang Containing Garlic and Preparation Method Thereof - Google Patents

Abstract

The present invention comprises the steps of preparing a fermented product for red pepper paste and red pepper powder, crude syrup, water-soluble antioxidants and the like, and crushing the peeled washed garlic in a crusher, and heat-treating the crushed mixture to prepare a heat treatment stock solution, and The present invention relates to a garlic kochujang prepared by the step of cooling the heat-treated stock solution at room temperature and then aged at room temperature. The present invention can be prepared kochujang containing a useful ingredient contained in garlic as it is. In addition, when the garlic is crushed, it blocks the contact with air under the atmosphere of fermented fermented soybean paste and water-soluble antioxidants, so that the stimulation of garlic does not occur, so the working environment is improved and the process is simple, thereby improving productivity.

Description

Gochujang Containing Garlic and Preparation Method Thereof}

The present invention relates to a garlic pepper paste and a method for preparing the same, and more particularly, by heating the fermented product for red pepper paste, pulverizing with addition of washed and peeled garlic, and then heat-treating to inactivate garlic's allinase, which gives the garlic a unique odor. It relates to a garlic kochujang containing a useful component of garlic and a method for producing the same.

Gochujang is one of Korea's indigenous foods, along with soy sauce and soybean paste, and contains nutrients and bioactive substances such as proteins, sugars, carotene, vitamins and capsaicin derived from fermented products of red pepper powder, rice and soybeans. The sweetness of sugars produced by the glycosylation of amylase produced by microorganisms, the rich taste of amino acids produced by the proteolytic degradation of proteases, the fatty acids produced by the action of lipases, the spicy taste of microorganisms produced by the microorganisms, and the salty taste of salt It is a well-balanced seasoning and nutritionally valuable food. With the recent increase in income levels and the growing interest in health, people's perception of food is focusing on the function of food beyond the simple meaning of being a nutritional source for maintaining life. There is a tendency to eat as much food as possible for the purpose of preventing or preventing aging or restoring weakened health function. As a result, health functional foods having a wide variety of specific functions have been developed and sold. Kochujang has also been manufactured with food ingredients with various health functionalities.

On the other hand, garlic (Allium scorodopram) has been reported to be excellent in promoting blood circulation, fatigue recovery, physical strength, stamina reinforcement, nourishing tonic effect, hypertension and diabetes improvement, detoxification effect, garlic as an active ingredient Many of which include allin, organo germanium, selenium, scordinine, creatine, cysteine, methionine, azoene, pyrazine, thioutel, mercaptan, hydrogen derivatives, zinc, garlic potassium and various vitamins and minerals in It is known that the components act alone or in combination. Therefore, in order to obtain various effects of garlic, it is most desirable to eat garlic as naturally as possible, but it is difficult to eat food because of the unpleasant smell of garlic.

In addition, the substance called allin in garlic has no smell, but when the garlic cells are destroyed, allin reacts with oxygen in the air by the action of allinase, which coexists in garlic, It has a distinctive strong and irritating unpleasant smell. Allicin thus produced functions as a health benefit, but causes garlic to be difficult to consume.

Conventional techniques related to garlic red pepper paste or red pepper paste containing garlic include the following.

Korean Patent No. 10-0760983 (garlic kochujang and its manufacturing method) relates to garlic kochujang made by adding garlic porridge made by increasing the garlic at 80 to 100 ㅀ C and a method of preparing the same. 0074596 (Functional garlic gochujang and its manufacturing method) is a method of producing garlic gochujang by making garlic porridge after heating water at 90-110 ℃ for 2-4 hours by adding water, liquor and bay leaf to garlic. Patent No. 10-0495986 (Method for preparing garlic pepper paste and its composition) increases garlic for 15-25 minutes at 100-110 ° C, fermented garlic after 72-90 hours, and then dried powdered garlic It is about how to add. Korean Patent No. 10-0572377 (garlic gochujang and doenjang and its manufacturing method) relates to a method of manufacturing by adding garlic to soju and boiled crushed red pepper paste or doenjang, Korean Patent No. 10-0279706 (onion And the method of manufacturing red pepper paste using garlic) is a method of preparing red pepper paste by adding 11-26% by weight of starch syrup and adding chopped garlic 11-26% by weight, and adding red pepper paste and matured red pepper solution and salt. Korean Patent Laid-Open Publication No. 1997-0025459 (garlic pepper paste and its manufacturing method) relates to a method of preparing garlic pepper paste by making garlic juice by boiling water at 120 ° C. for 5 hours with garlic. And Korean Patent Application Publication No. 2010-0081459 (Amber pumpkin garlic gochujang for inhibiting the activity of cancer cells and a method for manufacturing thereof) was washed with water and crushed garlic and pumpkin, diluted with 2 to 5 times water and 4 to 5 hours at 90 to 100 ℃ Garlic porridge and pumpkin porridge were prepared by mixing, mixed with each other, and then red pepper powder, meju powder and glutinous rice were added, and saccharified with crude syrup, cooled and added with salt. Patent No. 10-1066395 (Kashima garlic hot pepper paste manufacturing method and kelp garlic red pepper paste prepared by this) is put garlic powder into the lactic acid bacteria fermented kelp extract, and then processed by 4-5 hours at 90-100 ℃ to prepare garlic porridge. How to do it.

All of the above prior arts are garlic boiled or heated at a high temperature of 80 ~ 120 ℃ and mixed with ingredients such as starch meju pepper powder salt fermented and aged to produce garlic pepper paste.

However, in the conventional methods, various active ingredients in garlic are destroyed or denatured by high temperature in the process of boiling or heating the garlic, so that the garlic cannot be maintained as it is. Therefore, the technical structure is fundamentally different from this invention.

The present invention in the manufacture of red pepper paste containing garlic, garlic is not included in the irritating and unpleasant odor of garlic, which is useful to the human body as it is naturally contained and excellent flavor and garlic does not affect the browning phenomenon of kochujang It is intended to provide a method for preparing kochujang.

In the present invention, the fermented product for making red pepper paste is warmed to 40 to 60 ° C., and then mixed with fresh garlic, and then crushed, or dissolved by adding water-soluble antioxidants, and then crushed, thereby eliminating contact with oxygen in the air. It provides a way to keep allied in kochujang without changing it to odorous allicin. The heat treatment of the crushed material again at 60-80 ° C. after aging deactivates the alinase, which reliably blocks the further generation of garlic odor components during the ripening step, and ensures that the active ingredients of garlic are well mixed in the red pepper paste. Is to prevent this from happening. In the conventional method of removing garlic smell by heat-processing garlic at a high temperature of 80 to 120 ° C., the garlic component is denatured or lost, so that the garlic component as it is cannot be contained in red pepper paste. In addition, when the garlic gochujang is heat-treated at more than 80 ° C., the quality is deteriorated due to the browning phenomenon of gochujang and volatile components such as ethanol generated during the fermentation process are not preferable.

In the method for preparing garlic kochujang according to the present invention, the fermented product for producing kochujang is warmed, mixed with shredded fresh garlic, crushed, and heat treated to inactivate allinase in garlic cells so that allicin of garlic is contained as it is. It can provide red pepper paste that doesn't smell unique. Ingesting allicin has the same effect as ingesting allicin by the action of vitamin B6 in the body. In addition, the heat treatment at 80 ℃ or less to improve the disadvantages such as color instability, prevent the denaturation and loss of the active ingredient of garlic, and to improve the problems of industrialization due to the quality change during the storage period while maintaining the unique taste and aroma of fermentation It can be usefully utilized as a functional gochujang. The reason for mixing and crushing garlic in the kochujang fermentation is that the dissolved oxygen is almost consumed.In addition, the garlic is added after the kochujang fermentation is first performed to prevent the inhibition of the kochujang fermentation due to the antibacterial action of garlic and abnormal fermentation does not occur. This is to avoid.

1 is a manufacturing process of garlic red pepper paste.

The present invention comprises the steps of preparing a fermented product for red pepper paste, adding red pepper powder, fresh syrup, etc. to the fermented product and warming it, then mixing the washed skin with garlic and crushing it in a crusher to make garlic crushed products, and heat-treating garlic crushed products. Preparing a stock solution, and cooling the heat-treated stock solution to mature at room temperature (see FIG. 1).

1. Preparation of Kochujang Ferment

Salt-resistant yeast (Zygosaccharomyces rouxii) incubated for 24 hours in koji, malt extract, meju powder, soy sauce (10% brewed soy sauce, 10% glucose, 10% saline) impregnated with sulfuric acid after dipping starch raw material The mixture to which the culture solution and the salt were added is fermented at 20 to 35 ° C. for 0.5 to 3 months to prepare fermented soybean paste having a concentration of 0.5 to 3.5 v / w% of ethanol. As the fermentation period passes, the ethanol concentration in the kochujang fermentation increases. Kochujang fermented products consume oxygen dissolved by flame resistant yeast during fermentation and are replaced by carbon dioxide gas produced by ethanol fermentation. Herein, the ethanol concentration of the fermented soybean paste is an index indicating the progress of fermentation. That is, it indicates the degree of consumption of residual oxygen in the fermentation product and is different from adding ethanol to the fermentation product. In addition, the starch raw material may be used in combination of one or two or more of non-glutinous rice, glutinous rice, wheat and barley rice, wheat flour.

2. Garlic Shred

Mix red pepper powder, crude syrup and the like with the fermented product for red pepper paste and warm it for 5 to 10 minutes at 40-60 ° C. It is crushed by adding 2-30 w / w% to water, or dissolved by adding and dissolving water-soluble antioxidants, and then crushed to make garlic crushed products. The antioxidants usable here include ascorbic acid, sodium ascorbate, erythorbic acid, sodium erythorbate or green tea extract. In addition, as an antioxidant, water-soluble plant extracts such as grape seed extract containing ansoxanthin, ansocyanine, catechin and the like may be used. It is preferable to use 0.01-0.5w / w% of antioxidants with respect to fermented soybean paste.

Comparison of Ethanol Concentrations of Fermented Products and Odors of Garlic Shredders by Temperature division Experimental Example 1 Experimental Example 2 Experimental Example 3 Experimental Example 4 Experimental Example 5 Experimental Example 6 Ethanol Concentration (v / w%) 0.1 0.3 0.6 1.1 2.3 3.0 Temperature (℃) 60 50 40 40 40 40 Smell 3.9 4.2 4.8 4.8 4.9 4.9

The odor of garlic was measured after crushing the ethanol concentration of the sample collected by the fermentation period of kochujang fermentation and mixing garlic by temperature. Have a well-trained panel (three men and women in their 20s, 30s and 40s) smell garlic and use the 5-point scale (5 points, no garlic smell; 4 points, little garlic smell; 3 points, garlic smell) Slightly detected; 2 points, strong garlic odor; 1 point, garlic odor left very bad) and the results are shown in Table 1.

From the above results, the smell of garlic was sensed in Experimental Examples 1 and 2, and the smell of garlic was hardly sensed even when crushed at 40 ° C in Experimental Examples 3-6.

Comparison of Odors of Garlic Shredders by Water-soluble Antioxidants division Experimental Example 7 Experimental Example 8 Experimental Example 9 Experimental Example 10 Control receptivity
Antioxidant
(%) Ascorbic acid 0.05 - 0.1 - - Erythorbic acid - 0.1 - 0.1 - Green tea extract - - 0.3 0.3 - Smell 4.4 4.5 4.9 4.8 4.2

Table 2 shows the results of antioxidant tests using ethanol concentration of 0.3v / w% of kochujang fermentation. The control group was odorless after crushing without adding water-soluble antioxidants during garlic crushing. After adding the species and pulverizing, the smell was measured by the same method as described above. From the above results, the control group was able to detect the smell of garlic and showed good results in Experimental Example 9 and Experimental Example 10 using water-soluble antioxidants.

3. Heat treatment of garlic shreds

The crushed garlic crushed product is immediately heat-treated at 60-80 ° C for 5-30 minutes while the contact with oxygen is blocked. It was judged that irritant odors such as allicin were not produced in this heat-treated stock solution because garlic was not irritated.

Since heat treatment may cause an irritating odor of garlic due to the reaction of trace oxygen and alinase mixed in the crushed garlic, it surely deactivates the enzyme and kills the salt-tolerant yeast in fermented kochujang, thereby expanding the product during aging. The garlic shreds are heat treated to prevent. Heat treatment at high temperature is good for inactivating enzymes and killing yeast, but it is recommended to heat treatment at a suitable temperature and time because it can alter useful components including aliin and promote browning of kochujang. Alinase was found to readily deactivate at temperatures above 60 ° C. and flame resistant yeast was readily killed at temperatures above 70 ° C. Therefore, it is preferable to heat-process preferably 5 to 30 minutes at 60-80 degreeC.

According to Experimental Example 9 showing good results in the group containing two kinds of water-soluble antioxidants through the above experimental example, the garlic smell according to the heat treatment temperature and time was evaluated by the sensory test in the same manner as the garlic crushed evaluation method, The L value was measured using a color difference meter (Model TC-3600, Denshoku Co. Ltd., Tokyo, Japan). Salt-resistant yeast was incubated at 30 ° C. for 3 days in YM agar medium containing 5% of salt (Jin, Hyo-sang et al., Korean Journal of Food and Nutrition, 20 (4) 363, 2007).

Analysis of Garlic Odor, Color Change and Flame-Resistant Yeast after Garlic Crushed Heat Treatment division Experimental group Control group Heat treatment temperature (캜) 60 70 80 50 90 Heat treatment time (min) 30 20 10 30 10 smell 4.9 4.9 5.0 4.2 4.9 Chromaticity (L value) 21.43 21.22 20.05 21.54 18.92 Flame-resistant microorganisms (cfu / g) - - - 2.7 x 10 ³ -

From the above results, the higher the heat treatment temperature, there was no garlic smell, but the L value was lowered and the brown change was progressed. The color was bright at low temperature of 50 ℃ but the smell of garlic was detected and the sterilization of flame resistant microorganisms was insufficient.

4. Ripening Gochujang

The heat-treated stock solution is cooled to room temperature, aged at room temperature for 1 to 6 months, and then adjusted to physical properties to obtain a product.

Hereinafter, the method of the present invention will be described in detail with reference to Examples.

≪ Example 1 >

After immersing 25kg of glutinous rice in water for 12 hours and hydrating it, and then steaming it at 100 ℃ for 60 minutes and inoculating 20g of yellow soup (Aspergillus oryzae) into the cooled steamed rice and squeezing 8kg of koji and malt oil for 30 hours at 30 ℃. Extracted extract 42kg, meju powder 10kg, 1L of salt-resistant yeast (Zygosaccharomyces rouxii) and 8kg of salt were mixed and fermented for 2 months at 25 ℃ to prepare a fermented kochujang. At this time, the ethanol concentration of the fermented kochujang was 2.3v / w%. 15kg of red pepper powder and 10kg of crude ginseng were mixed with this kochujang fermented product, warmed to 55 ° C, mixed with 10kg of peeled and washed garlic, and then crushed in a crusher to make garlic crushed products. It was cooled to room temperature and aged for 3 months at room temperature to prepare garlic kochujang.

<Example 2>

Fermented product for kochujang was prepared by fermenting at 25 ° C. for 1 month using rice as a starch raw material in the same manner as in Example 1. At this time, the ethanol concentration of the fermented soybean paste was 1.1 v / w%.

Garlic kochujang was prepared in the same manner as in Example 1 except that 20 kg of garlic and 50 g of ascorbic acid were used as the fermented soybean paste.

<Example 3>

Fermented product for kochujang was prepared by fermentation at 25 ° C. for 1 month using wheat flour as a starch raw material. The ethanol concentration of kochujang fermented product was 1.6v / w%. Garlic pepper paste was prepared in the same manner as in Example 1, except that 5 kg of garlic and 50 g of erythorbic acid were used as fermented soybean paste.

&Lt; Comparative Example 1 &

Kochujang was prepared in the same manner as in Example 1 without adding garlic.

Comparative Example 2

Kochujang was prepared in the same manner as in Example 2 without adding garlic.

&Lt; Comparative Example 3 &

Kochujang was prepared in the same manner as in Example 3 without adding garlic when preparing kochujang.

Test Example 1 Sensory Evaluation of Garlic Kochujang

The garlic pepper paste made in Example 1, Example 2 and Example 3 was compared to taste and preference of Comparative Example 1, Comparative Example 2 and Comparative Example 3, respectively, and are shown in Table 4 below. A panel (5 males and females in their 30s, 40s and 50s) was allowed to sample garlic red pepper paste, and the results were shown in Table 4 using the 5-point scale (5 points; Indicated.

Sensory Evaluation of Garlic Pepper Paste division Example 1 Comparative Example 1 Example 2 Comparative Example 2 Example 3 Comparative Example 3 flavor 4.9 4.6 4.8 4.7 4.9 4.7 Likelihood 4.8 4.7 4.7 4.4 4.6 4.4

Example 1 is a glutinous rice garlic pepper paste, Example 2 is a rice garlic pepper paste, and Example 3 is a wheat flour garlic pepper paste. Comparative Example 1 is a garlic-free glutinous red pepper paste, Comparative Example 2 is a garlic-free rice pepper paste, and Comparative Example 3 is a garlic-free wheat flour kochujang.

From the above results, all of Example 1, Example 2, and Example 3 showed the result which was excellent in taste and preference compared with each garlic-free kochujang.

Test Example 2 Residual Analysis of Aliin in Garlic Pepper Paste

Aliin was analyzed by HPLC (HP 1100 series, Agilent Technologies, Palo Alto, Calif., USA). To 50 g of garlic pepper paste, 50 mL of distilled water was added and dispersed, and 100 μl of the supernatant obtained by centrifugation at 10,000 rpm for 5 minutes, 400 μl of 0.14M ο-phthaldialdehyde methanol solution, 100 μl of 1.11M tert- butylmercaptan methanol solution and 100 μl of 0.33M boric acid. After stirring for 1 minute at 300rpm and again centrifuged at 10,000rpm for 5 minutes to prepare an analysis sample. The column used Bondapak (3.9 x 300 mm, Waters, Milford, Mass., USA) and the temperature was 30 ℃. The mobile phase was composed of 45mM phosphate buffer (pH 7.15), 1,4-dioxane, acetonitrile, tetrahydrofuran in a volume ratio of 70: 22.5: 6: 1.5, UV detector (337 nm) for the detector, and a flow rate of 0.7 mL / min. It was. Raw garlic was heat treated at 100 ° C. for 10 minutes, and used as a sample to analyze the residual rate. The residual ratio of aliin in each garlic kochujang prepared in Examples 1 to 3 is shown in Table 5. As shown in Table 5, the residual ratio of aliin in garlic kochujang of raw garlic was 98% or more.

Residual Aliin in Garlic Pepper Paste division Example 1 Example 2 Example 3 Residual rate (%) 98.8 98.6 98.7

The present invention is excellent in the nourishing tonic effect, improved hypertension and diabetes, detoxification, and the like, and the components of garlic containing useful ingredients such as aliin can be ingested from kochujang. In particular, the garlic crushing process of the alinase blocks the contact with oxygen and inactivates the alinase by heat treatment, thereby producing a garlic kochujang containing the active ingredients of garlic, such as allin, in the garlic pepper paste. In addition, since garlic is crushed and fermented using fermented soybean paste, it is possible to ferment normal kochujang and does not crush garlic in the air.

Claims (6)

Preparing starch fermented fermented product by adding starch raw material and fermenting koji, malt extract, meju flour, salt-resistant yeast culture, and salt to ferment at 20-35 ° C. for 0.5 to 3 months. Adding red pepper powder and crude syrup to the fermented product, warming it at 40 to 60 ° C. for 5 to 10 minutes, adding garlic washed with peeling, and then crushing in a crusher; Heat-treating the crushed material at 60 to 80 ° C. for 5 to 30 minutes immediately after crushing; After cooling to room temperature 1 month to 6 months, the method of producing garlic gochujang characterized in that it is prepared through the step of aging. The method for producing garlic kochujang according to claim 1, wherein the ethanol concentration of the fermented soybean paste is 0.5 to 3.5 v / w%. The method for producing garlic kochujang according to claim 1, wherein the peeled and washed garlic is used in an amount of 2 to 30 w / w% based on the fermented soybean paste. The method of claim 1, wherein one or two or more of the water-soluble antioxidants ascorbic acid, sodium ascorbate, erythorbic acid, sodium erythorbate or green tea extract in the mixture before crushing garlic is 0.01 to 0.5 Method for producing a garlic kochujang characterized by dissolving by mixing to dissolve by weight% and then crushing garlic. The method according to claim 1, wherein the starch is a combination of one or two or more of non-glutinous rice, glutinous rice, wheat and barley rice, and wheat flour. Garlic red pepper paste prepared by the method of any one of claims 1 to 5

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