KR101648954B1

KR101648954B1 - Pleuropterus multiflorus TURCZ gochujang, and a method of producing

Info

Publication number: KR101648954B1
Application number: KR1020160038242A
Authority: KR
Inventors: 이성우
Original assignee: 이성우
Priority date: 2016-03-30
Filing date: 2016-03-30
Publication date: 2016-08-17

Abstract

The present invention relates to Pleuropterus multiflorus TURCZ red pepper paste and a manufacturing method thereof, capable of providing the taste and flavor of Pleuropterus multiflorus TURCZ from grain syrup by adding an extract extracted from Pleuropterus multiflorus TURCZ to the grain syrup; and providing the taste and flavor of Pleuropterus multiflorus TURCZ while providing the rich nutrition of Pleuropterus multiflorus TURCZ, by mixing the grain syrup with powder of Pleuropterus multiflorus TURCZ, salt, and red pepper powder to make red pepper paste. The method comprises the following steps: (S1) removing bark from rinsed Pleuropterus multiflorus TURCZ, drying the Pleuropterus multiflorus TURCZ from which the bark is removed, and putting the dried Pleuropterus multiflorus TURCZ in a grinder, so as to process the Pleuropterus multiflorus TURCZ into a powder form; (S2) making grain syrup by mixing sticky rice and malt with water and decocting the mixture; (S3) cooling the grain syrup made in the step S2 to a room temperature state, adding an extract extracted from Pleuropterus multiflorus TURCZ to the grain syrup, and mixing the mixture; and (S4) putting Pleuropterus multiflorus TURCZ powder processed in the step S1 and the grain syrup completing the step S3 in red pepper powder together with salt, and mixing the mixture.

Description

[0001] Description [0002] The present invention relates to a horseradish-kochujang and a method for producing the same,

The present invention relates to a kochujang containing a sodium hypochlorite component. In particular, an extract obtained from a sea anthocyanin is added to a crude oil to make a sensation of salty taste and aroma in the morning chongchu, and a red pepper powder is produced by mixing the crude oil with a sodium chloride powder and salt, The present invention also relates to a method of producing the same.

Kochujang is a Korean fermented food made by mixing red pepper powder, malt, fermented powder and salt in rice flour. Capsaicin, which is rich in nutrition and spicy, is a very popular food because it stimulates appetite and promotes digestion. . These kinds of kojukjang are our own food with soy sauce and soybean paste. It is a compound seasoning and a food which harmoniously combine the sweetness of hydrolysis of carbohydrates, the richness of soybean protein amino acid, hot pepper spice and salt salty taste.

The main ingredients of conventional kochujang are fermented powder, red pepper powder, grain powder and salt. Glutinous rice flour is kneaded, steamed and mixed with powdered sugar, and when sugar is thinned, it is mixed with red pepper powder and it is matured with salt. In recent years, kochujang has been produced by using artificial leaves, herbs, mushrooms, fruits, and the like.

Conventional kochujang soaking technology disclosed in Japanese Patent Application Laid-Open No. 10-2008-0111270, mushroom extract, quercetin and kochujang containing it. This technique involves drying and crushing the mushroom to produce a mushroom powder; Adding water to the mushroom powder and adjusting pH to an acidic range; Adding an enzyme to a mixture of the mushroom and water obtained from the previous step to obtain a mushroom enzyme fermentation broth; Extracting and purifying the mushroom enzyme fermentation broth to obtain a mushroom water extract; Extracting the mushroom water extract, adding alcohol to the filtrate to extract the mushroom alcohol extract; Obtaining a filtrate of the mushroom alcohol extract by removing the alcohol by concentrating the mushroom alcohol extract; And a step of obtaining a mushroom extract by mixing the extract of the mushroom water and the filtrate of the mushroom alcohol extract.

Another conventional technique for soaking the kochujang has been disclosed in Japanese Patent Laid-Open No. 10-2015-0072967, which includes an omija kochujang, a preparation method thereof, and an omija kochujang. This technology is applied to 100 parts by weight of red pepper powder, 8-20 parts by weight of crushed comminuted rice including seeds, 140-220 parts by weight of crumbs, 30-50 parts by weight of meju powder, 10-35 parts by weight of salt, / RTI > and / or 50-80 parts by weight of the extract of the stem.

Another conventional technique for soaking the kochujang is disclosed in Japanese Patent Application Laid-Open No. 10-2011-0136659. This technique is to make twigs of jellyfish, 9 times of leaves, crushing fruit and making meju; Washing and drying the dried meju, drying and pulverizing the dried meju; A step of making a cheongchon mackerel using the twigs, leaves, and fruits of the cheongjipon; The method according to claim 1, wherein the fermentation is carried out using the twigs, leaves, and fruits of the cucumber japon. Drying the red pepper in the sun and shaking it 9 times in a tea pot to powder; A step of pulverizing the twigs and leaves of the above-mentioned Cucumis japon nine times in a tea pot; And a step of making glutinous rice cake with glutinous rice bran sliced in a salt water bath.

The above conventional methods for producing red pepper paste do not include a hypocholesterolem which is used as herbal medicine due to the effects of cholesterol lowering, arteriosclerosis inhibition, antivirals, tonic, blood, blood, and seaweed. Further, No hot pepper paste containing sucrose is detected at all. Therefore, there is an urgent need for kochujang containing the ingredients of Soso which is used as herbal medicine.

KR Patent Publication No. 10-2008-0111270 KR Patent Publication No. 10-2015-0072967 KR Patent Application No. 10-2011-0136659

The object of the present invention is to solve the problems of the conventional kochujang as described above, and its object is to provide an extract of citrus juice extracted from a seaweed to make it possible to feel the taste and aroma of seaweed in the seaweed, The present invention also provides a method of manufacturing a red pepper paste which is rich in sewage nourishment and feels flavor and aroma by producing red pepper paste.

In order to accomplish the above object, the present invention provides a method of manufacturing a hosiery kochujang according to the present invention, which comprises: (S1) removing the washed husk, removing the husks, drying and then grinding the husks into a crushed powder;

A step (S2) of adding glutinous rice and malt into the water and making the sweet potato;

Cooling the prepared starch to a normal temperature state, adding (S3) an extract solution obtained by extracting the extracted starch to the starch, and mixing the extracted starch; And

(S 4) mixing the sewage powder processed in the step S 1 and the orange juice after the step S 3 with the salt in a red pepper powder and mixing them together.

Sucrose used in the step S1 is stored in a freezing room at -20 to -25 ° C for 5 to 15 hours and immediately after it is taken out, it is stored in a high temperature room at 25 to 35 ° C for 5 to 15 hours. It is cultivated for 10 ~ 14 months to make a seedling, and then the seedlings are transplanted into the field of the open field for cultivation for 2 years or more.

In step S2, the sweet potatoes are prepared by adding 50 to 90 parts by weight of maltose and 20 to 60 parts by weight of water based on 100 parts by weight of glutinous rice to 7 to 13% by weight of the total weight of the components, .

In step S3, 0.5 to 3 parts by weight of the extract of Sosoia extract is mixed with 100 parts by weight of the crude extract.

The method of extracting the Sucrose extract used in the step S3 is as follows. 4 L of distilled water per 2 kg of raw cut slices is placed in a sample flask, and the Sucrose component liquid is extracted for 3 hours by using a steam distillation apparatus. 135 g of vitamin E oil per 1 L of the extracted component liquid is added, and the solution is fractionated for one day to extract the extract.

In step S4, 30 to 70 parts by weight of sodium hypochlorite, 30 to 70 parts by weight of a mixture of an extract and a mixture of salt, and 2 to 6 parts by weight of a mixture of red pepper powder, sea water powder, By weight.

The ingredients mixed in red pepper powder in step S4 may further include soju, and 1 to 3 parts by weight of the soju may be mixed with 100 parts by weight of red pepper powder.

The horseradish kochujang of the present invention manufactured by the above-described method has an advantage that it can feel the flavor and flavor peculiar to the horseradish for a long time after the meal, by using the hoshuo powder and the extract which are not used in the conventional kochujang.

In addition, it can absorb the nutrients of the sewage and can be expected to have the efficacy as herbal medicine, namely, cholesterol lowering, arteriosclerosis inhibition, antiviral, tonic, blood, intestine and excretion.

FIG. 1 is a graph showing the results of analysis of liquid components of essential oil extracts and floral water extracted from Hasegawa using SPME and GC / MS according to the present invention
Fig. 2 is a flow chart of the production process of a sesame kochujang according to the present invention

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, a method of manufacturing a salted hot pepper paste according to the present invention will be described in detail with reference to the accompanying drawings.

The method of manufacturing a saucer according to the present invention comprises the steps of: (S1) removing washed husks, drying the husks, putting them in a crusher, and grinding them into a powder form;

The step (S1) of processing the saucer powder is performed by peeling off the raw untreated raw sewage, drying it in a well-ventilated, sunny place for 15 to 20 days, and then putting it into a crusher and processing it into a powder form. When the dry days of raw sewage are less than 15 days, the dry condition is not good. When processed into powder, the water content is high and may be decayed. If dried for more than 20 days, the dry condition is sufficient. It is preferable that the above-mentioned sewage powder is processed to have a fine size such as roughly ground or flour so as not to be rough. Sauce powder processed in powder form has a color close to white.

The sewage used in the present invention germinates seeds and grows them as seedlings, and the seedlings are transferred into fields and transplanted to grow and harvest. More specifically, after storing the seeds in a freezer at -20 to -25 ° C for 5 to 15 hours, immediately store them in a high-temperature room at 25 to 35 ° C for 5 to 15 hours. The present invention can be repeatedly stored in the freezing chamber and the high-temperature chamber repeatedly, that is, repeatedly from the freezing chamber to the high-temperature chamber, and from the high-temperature chamber to the freezing chamber one or more times. The seeds of the Hashuo seeds, which have been stored in the freezing room and the high-temperature room, are sterilized with chemicals and seeded in a culture room (vinyl house) maintained at 12 to 18 캜 for 10 to 14 months to make seedlings. And cultivated for more than 2 years to harvest the adult sewage. The seed medicine treatment is the same as the sterilization treatment using a known drug, and thus a detailed description thereof will be omitted.

The reason why the seeds are kept in the freezer room and the high temperature room is to provide a harsh environment from the seed condition to adapt them in advance so that the harsh environment can be recovered later in the field. In this way, when the low temperatures of the freezing room and the high temperature of the greenhouse are overcome, and only the surviving healthy seeds are sown, the seeds will survive at the sowing stage and grow well in the field of the nori. Resulting in higher productivity.

The following steps describe the step (S2) of adding glutinous rice and malt into water and making it a month later. Add the washed glutinous rice to the water together with the malt, heat it slowly with low heat and slowly drain it. Specifically, 50 to 90 parts by weight of maltose and 20 to 60 parts by weight of the glutinous rice are placed in a container based on 100 parts by weight of glutinous rice, heated to 7-13% of the total weight of the total components before heating, We make and we make zoocheng. This seasonal jochung is made sticky with stickiness, looks a little reddish and looks good.

If the malt is used in an amount of less than 50 parts by weight, the maltose of the glutinous rice does not smoothly proceed and the quality thereof deteriorates. If the malt is used in an amount of more than 90 parts by weight, And the glycyrrhiza of the glutinous rice is excessively advanced to deteriorate the quality of the kochujang.

After preparing the tonic as described above, the step (S3) of adding and mixing the extract extracted from tap water into the tonic solution is carried out. In step S3, the crude extract and the extract are mixed with 0.5 to 3 parts by weight of the extract based on 100 parts by weight of crude oil. When the extract is used in an amount of 0.5 part by weight or less, the amount of the extract to be used is insufficient to feel the taste and aroma of sewage generated in the seasoning, and if it is used in an amount of 3 parts by weight or more, .

The extracts of Sasa extracts were extracted from raw seaweed and processed by KAIST.

That is, 1.6 kg of raw water was cut into a size of 1 cm, put into a sample flask, and 4 L of distilled water was placed in the flask. Then, the liquid component was extracted for 3 hours by using a steam distillation apparatus. In order to separate the essential oil and the mixture of the purified water obtained from the distillation, 135 g of vitamin E oil was added to 1 L of the mixed solution and fractionated for one day to obtain 133.78 g of the liquid component and 1 L of the floral water, respectively. In addition, 3 L of the liquid extract in the water vapor-generating flask was filtered and then filtered to obtain 39.35 g of a water extract using a freeze dryer (Bulk tray type FDT-12012, Operon, Seoul, Korea) for one week. The residue was extracted with 15 L of ethanol and extracted with an ultrasonicator for 2 hours, filtered through Whatman No.2 filter paper, and concentrated under reduced pressure (Rotavapor R-220, Buchi, Swiss) to obtain 44.69 g of ethanol extract.

In the present invention, the extracts containing liquid components and polysaccharides contained in sewage were continuously prepared by using a water vapor distillation apparatus and an ultrasonic extraction apparatus. The yield and weight of each extract were as shown in Table 1, Respectively. The extracts of Sasso were adsorbed on vitamin E (tocopherol) to give 133.78 g, 1 L of floral water and 39.35 g and 44.69 g of water and ethanol extract, respectively.

The liquid phase components of the extracted Sasa essential oil extract and the floral water were analyzed using SPME and GC / MS, and the chromatogram and components of the volatile compounds were shown in FIG. 1 and Table 2, respectively. First, the peak area ratio of the liquid component of the extract of Sasao essential oil was as follows: α-humulene (21.41%), β-panasinsene (9.11%), β-farnesene (8.30%), β-elemene (7.61%) and bicyclogermacrene And the ratio of these components was the same pattern as that of the liquid component. On the other hand, the liquid components of the floral water were α-humulene (13.39%), 1- (2-Hydroxy-4,6-dimethoxyphenyl) -2-buten- ), α-patchoulene (6.84%) and β-panasinsene (4.77%). These results suggest that the crude extract has a low boiling point within 15 min of retention time (RT), while the floral water has a high boiling point above 250 ℃ in RT 16 ~ 18 min.

Peak area ratio of volatile compounds identified in essential oil and floral water of Pleuropterus multiflorus TURCZ by SPME method RT Compound Peak area ratio ( % ) Essential oil Floral water 3.78 Pinene 0.50 0 4.27 Pinene 2.08 0 4.39 Octanol 1.62 1.13 10.38 Cuminic aldehyde 1.29 1.45 10.97 Bicycloelemene 2.49 1.32 11.54 Longibornene 2.07 0 11.89 Gurjunene 1.18 0 12.12 Panasinsene 9.11 4.77 12.25 Elemene 7.61 4.56 12.72 () - Pentalenene 2.19 0.74 12.98 trans - Caryophyllene 2.35 1.22 13.28 Calarene 4.11 2.79 13.63 Farnesene 8.30 4.38 13.79 Humulene 21.41 13.39 13.94 Aromadendrene 5.09 0.94 14.21 Selinene 1.49 1.06 14.28 Neoclovene 1.82 1.51 14.51 Selinene 1.29 0.92 14.71 Bicyclogermacrene 6.75 4.32 15.25 Cadinene 0.29 0.68 16.04 Farnesol 0 1.77 16.55 (+) - Spathulenol 0.69 7.33 17.35 Patchoulene 0.88 6.84 17.76 1- (2-Hydroxy-4,6-dimethoxy
phenyl) -2-buten-1-one 1.14 9.02 17.85 Isopathulenol 0.27 4.59 18.03 Caryophyllene oxide 0 0 18.24 t- Muurolol 0 1.38

After the Sosoi extract is mixed with the citron juice, the step S4 of mixing the salted cocoa powder with the salt and the sour chrysanthemum having been subjected to the S3 step is carried out in the red pepper powder.

In addition, the ingredient mixed in red pepper powder in step S4 may further include soju. Since the soju contains alcohol, the alcohol ingredient functions to inhibit the white mold that occurs in the red pepper paste. The shochu is mixed with 1 to 3 parts by weight based on 100 parts by weight of red pepper powder.

If the amount of the sodium hydroxide powder is less than 30 parts by weight, the use amount of the sodium hydroxide powder is too low, and if the sodium hydroxide powder is used in an amount of more than 70 parts by weight, the koji paste becomes too tight and the quality is deteriorated.

When used in an amount of less than 30 parts by weight, the viscosity of the kochujang is low and the viscosity of the kochujang is low. If the kochuchuk is used in an amount of more than 70 parts by weight, the viscosity of the kochuchu is high, Occurs.

If the salt is used in an amount of less than 2 parts by weight, the red pepper paste will be less salty and less tasty. If the red pepper paste is stored for a long time, it may be corroded. If the salt is used more than 6 parts by weight, the red pepper paste will be too salty.

When the above-mentioned soju is used in an amount of less than 1 part by weight, the antifungal ability is insufficient, and when it is used in an amount of more than 3 parts by weight, the antifungal ability is sufficient, but there is a problem in that alcohol content is produced in the red pepper paste.

[Examples 1 to 3]

Kochujang was prepared under the conditions shown in Table 3 below. That is, when preparing the crude oil, 5 kg of glutinous rice was used in each of the examples, and 2.5 kg / 3 kg / 4.5 kg of malt and 1 kg / 2 kg / 3 kg of water were used. The starch prepared by heating these samples was 0.095 kg corresponding to 7% of the total weight of 8.5 kg of each component in the case of Example 1, 1 kg corresponding to 10% of the total weight of 10 kg in Example 2, 3, 1.625 kg corresponding to 13% of the total weight of 12.5 kg was obtained.

Manufacturing stage ingredient Example 1 Example 2 Example
Stage preparation phase
Glutinous rice (kg) 5 5 5 Malt (kg) 2.5 3 4.5 Water (kg) One 2 3 Extraction liquid mixing step Chochung (㎏) 0.595 One 1.625 Extract (kg) 0.0023 0.02 0.048

Step by step material

Red pepper powder (㎏) 2 2 2 Sauce powder (kg) 0.6 One 1.4 The crude juice (kg) 0.6 1.02 1.4 Salt (kg) 0.04 0.08 0.12 Shochu (㎏) 0.02 0.04 0.06
Sensory test
flavor 4.7 4.9 4.8 incense 4.6 4.8 4.8 Likelihood 4.6 4.9 4.8

* 1 point: Very bad, 2 points: Bad, 3 points: Normal, 4 points: Good, 5: Very good

[Comparative Examples 1 and 2]

As shown in the following Table 4, the horseradish kochujang was prepared under similar conditions to those of the examples except that some conditions were changed. In particular, the comparative example was not used with the extract of Sasao, so that it was compared with the example.

Manufacturing stage ingredient Comparative Example 1 Comparative Example 2
Stage preparation phase
Glutinous rice (kg) 5 5 Malt (kg) One 6 Water (kg) 0.3 5 Extraction liquid mixing step
Chochung (㎏) 0.441 2.08 Extract (kg) - -

Step by step material

Red pepper powder (㎏) 2 2 Sauce powder (kg) 0.4 2 Chochung (㎏) 0.441 2.08 Salt (kg) 0.02 0.15 Shochu (㎏) 0.01 0.08
Sensory test
flavor 3.4 3.6 incense 3.3 3.7 Likelihood 3.4 3.7

The sensory test was conducted by free of charge to 30 customers who visited the manufacturing plant operated by the applicant under the conditions of the above Examples and Comparative Examples, and the flavor, aroma, and preference of the red pepper paste Point scale method, and the results are shown in Tables 3 and 4, respectively.

As can be seen from the evaluation results shown in Tables 3 and 4, the kochujang produced under the condition of the present invention is prepared by mixing the red pepper powder added with the Sucrose extract and the red pepper powder. Therefore, Since the taste makes the taste different from the conventional kochujang, especially the extract of Sasao is added to the sake, the taste and aroma of Sasao can be felt in Chojung itself and the taste and flavor of Sasao persists for a long time after sampling. , Aroma and preference in all areas.

However, the comparative examples were judged to have undergone all the sensory tests because they were used not only in the use of the extract of Sasae but also in the content of the Sasa powder.

From the above evaluation results, the inventive kochujang is an advantageous invention for enhancing taste by using the traditional kochujang ingredients together with the hushuo powder and the extract to feel the taste and the mild flavor of the seaweed.

S1: Sewage Powder Processing Step S2: Orchid Preparation Step
S3: Extraction liquid mixing step S4: Material falling step

Claims

(S1) washing the washed sewage to remove the husks, drying and crushing the same into a crusher and grinding it into a powder form (S1);
A step (S2) of adding glutinous rice and malt into the water and making the sweet potato;
Cooling the prepared starch to a normal temperature state, adding (S3) an extract solution obtained by extracting the extracted starch to the starch, and mixing the extracted starch; And
(S4) mixing and mixing the sodium hydroxide powder processed in the step S1 and the orange juice having been subjected to the step S3 in a red pepper powder together with the salt,
The method of extracting the Sucrose extract used in the step S3 is as follows. 4 L of distilled water per 2 kg of raw cut slices is put into a sample flask, and the Sucrose component liquid is extracted for 3 hours by using a steam distillation apparatus. 135 g of vitamin E oil was added per 1 L of the extracted component liquid, and the fraction was fractionated for one day to extract the extract.
In step S3, the crude extract and the extract are mixed with 0.5 to 3 parts by weight of the extract based on 100 parts by weight of the crude oil,
In step S4, 30 to 70 parts by weight of sodium hypochlorite, 30 to 70 parts by weight of a mixture of an extract and a mixture of salt, and 2 to 6 parts by weight of a mixture of red pepper powder, sea water powder, By weight, based on the total weight of the mixture.

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[3] The method according to claim 1, wherein in step S2), the sweet potatoes are prepared by heating 50 to 90 parts by weight of malt and 20 to 60 parts by weight of water based on 100 parts by weight of glutinous rice, To 7 to 13% relative to the total weight of the mixture.

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[6] The method according to claim 1, wherein the ingredients mixed in the red pepper powder in the step 4) further comprise soju, and 1 to 3 parts by weight of the soju is mixed with 100 parts by weight of the red pepper powder.

A sesame kochujang produced by the method of claim 1, claim 3 or claim 7.