KR101686622B1

KR101686622B1 - Method for producing hot pepper paste sauce adding grape branch and seed extract

Info

Publication number: KR101686622B1
Application number: KR1020150095018A
Authority: KR
Inventors: 윤광섭
Original assignee: 대구가톨릭대학교산학협력단
Priority date: 2015-07-03
Filing date: 2015-07-03
Publication date: 2016-12-14

Abstract

The present invention relates to a method for producing a red pepper paste sauce, and a red pepper paste sauce produced through the method. The method comprises the steps of: (a) producing a grape branch and seed extract by sequentially adding ethanol in grape branch and seed dried powder, extracting, filtering, decompressing, and concentrating the same; (b) secondly roasting a mixture having red pepper, soy sauce, and canola oil added therein after firstly roasting anchovies and kelp; (c) thirdly roasting the secondly roasted mixture of step (b) with added Japanese apricot extracts and oligosaccharide; and (d) adding and mixing the thirdly roasted mixture of step (c) the grape branch and seed extracted produced in step (a), citric acid, and ascorbic acid.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a method for producing a pepper paste sauce,

The present invention relates to a method for producing a grape seed and a seed extract, comprising the steps of: (a) extracting grape seed and seed dried powder by adding ethanol, filtering, concentrating under reduced pressure, and drying; (b) roasting the anchovy and kelp first, then frying the mixture with the addition of red pepper, soy sauce and canola oil; (c) adding a plum extract and an oligosaccharide to the second roasted mixture of step (b) to make a third roast; And (d) adding the prepared grape seed and seed extract, citric acid and ascorbic acid prepared in step (a) to the third roasted mixture of step (c) and mixing them. Source and a red pepper paste source prepared by the method.

Capsicum annuum L.) is a perennial herb that belongs to Solanaceae and was introduced into Korea about 400 years ago. It is a representative spice enjoyed by the whole world. The production of domestic red pepper is 1,300 to 150,000 tons per year on a dry pepper basis, the production amount is 1 trillion won, and annual consumption per person is 4 kg, which is the world's highest level. The general nutritional components of red pepper are 39.0 kcal of energy, 84.6% of moisture, 2.6 g of protein, 1.7 g of lipid, 10.3 g of carbohydrate, 5.3 g of saccharide, 0.8 g of ash, 16.0 mg of calcium, 56.0 mg of iron, 0.9 mg of iron, 12.0 mg of sodium and 284 mg of potassium. Vitamins include vitamin A 6,466 ㎍, vitamin B1 312 ㎍, B2 0.21 mg, niacin 2.1 mg and vitamin C 26 mg. Various studies on the efficacy and effective ingredients of pepper such as antimicrobial activity, antioxidant activity, anticancer, inhibition against microorganism, and reduction of blood lipid concentration have been reported as functionalities. However, most of the red pepper is consumed as unprocessed green pepper or red pepper powder. In order to increase the consumption of red pepper and increase the export amount, it is necessary to develop high value-added food processing products using pepper. Research on the development of secondary processed products to improve shelf-life and palatability should be carried out at an early stage, and it is necessary to differentiate only domestic agricultural products according to consumer's preference and a strategy of high quality.

As interest in well-being has increased recently, research on food development using natural functional materials such as oriental herbal ingredients has been actively carried out, and trends are emerging as new trends with added functionality. Due to the downturn in the economy and the increasing number of Do It Yourself (DIY) consumers, these source markets are expected to grow as consumer needs for high-quality premium sources increase. However, in the case of products using raw materials among the commercially available sources, as the microorganisms multiply, corruption proceeds during the storage period, resulting in the generation of foreign matter or the like and the quality of the product is deteriorated. Therefore, in order to protect the short period of distribution period of 3 months in case of circulation at room temperature and 6 months in case of refrigeration, due to the change of microorganism and temperature during the process of circulation to consumers, a heating process or an additive , Preservatives and so on. However, when physico-chemical treatment is applied to inhibit the growth of microorganisms, the degree of preference is lowered due to changes in the flavor, taste, and quality of the raw materials, or when the addition of chemical substances is harmful to health, there is a growing interest in environmentally friendly antibacterial agents .

On the other hand, grape seeds and seeds contain a large amount of catechins, polyphenols such as resveratrol, and exhibit antioxidative effects superior to vitamin C, a typical antioxidant, and are known to have a large amount of antimicrobial substances. Therefore, these components are reported to contribute to prevention of cancer and inhibition of arteriosclerosis in vivo, so that the research value as a functional material of food is considered to be high.

As a prior art source of known grapes, Korea Patent No. 1231962 discloses a method of mixing red pepper seed oil, which is made of red pepper seed oil, which is an oil obtained from red pepper seed oil and grape seed oil, A method of manufacturing a sauce is known, but the method is different from the method of producing a red pepper paste sauce, which is produced by adding an extract obtained by extracting mainly grape seeds and seeds of ethanol of the present invention.

SUMMARY OF THE INVENTION The present invention has been made in view of the above-mentioned needs, and it is an object of the present invention to optimize the production conditions of extracting conditions, materials and blending ratio of roasted grapes and seeds, The present invention relates to a method of manufacturing a red pepper paste source capable of improving shelf life of sauces and satisfying consumers' preferences as well as improving quality and nutritional components such as total polyphenols and flavonoids by producing red pepper paste sauce .

In order to solve the above-mentioned problems, the present invention provides a method for producing grape seed and seed extract, comprising the steps of: (a) extracting grape seed and seed dried powder by adding ethanol, filtering, concentrating under reduced pressure and drying; (b) roasting the anchovy and kelp first, then frying the mixture with the addition of red pepper, soy sauce and canola oil; (c) adding a plum extract and an oligosaccharide to the second roasted mixture of step (b) to make a third roast; And (d) adding the prepared grape seed and seed extract, citric acid and ascorbic acid prepared in step (a) to the third roasted mixture of step (c) and mixing them. A method for producing a source is provided.

In addition, the present invention provides a red pepper paste source prepared by the above method.

Since the source of the present invention mainly utilizes abandoned grape and grape seeds, it is possible to increase utilization of grape seeds and seeds and is thus commercially competitive. Moreover, the pepper paste sauce prepared by the method of the present invention can be used as a total polyphenol and flavonoid And the antioxidant activity are improved, so that not only the quality is excellent but also the storage property can be improved without adding a separate sterilization process and preservative. In addition, it can be easily used for foods that require a spicy taste due to the spicy and sour taste of sauce, provides excellent flavor and taste, and uses only natural ingredients to provide consumers with a source of eco-friendly taste and health- .

FIG. 1 is a graph showing changes in total bacterial counts of pepper paste sources according to storage periods. control: no added grape and seed extract, GTS: added grape and seed extract

In order to achieve the object of the present invention,

(a) extracting ethanolic extract from grape seed and seed dried powder, filtering, concentrating the extract under reduced pressure, and drying to prepare grape seed and seed extract;

(b) roasting the anchovy and kelp first, then frying the mixture with the addition of red pepper, soy sauce and canola oil;

(c) adding a plum extract and an oligosaccharide to the second roasted mixture of step (b) to make a third roast; And

(d) adding to the third roasted mixture of step (c) by adding the prepared grape seed and seed extract of step (a), citric acid and ascorbic acid, and mixing them. Of the present invention.

In the process for producing a red pepper paste sauce of the present invention, the grape seed and seed extract of step (a) is preferably prepared by lyophilizing grape seeds and seeds and then pulverizing the dried powder to 65-75% (v / v) (W: v) at a temperature of 55 to 65 ° C for 2 to 4 hours, followed by filtration, concentration under reduced pressure, and freeze-drying. (V / v) ethanol at a ratio of 1: 8 (w: v) was added to the dried powder after freeze-drying the grape seeds and seeds, and the mixture was extracted three times at 60 ° C for 3 hours, Followed by concentration under reduced pressure, followed by lyophilization. The grape seeds and seeds may be mixed in a weight ratio of 0.8-1.2: 0.8-1.2, preferably 1: 1, but are not limited thereto. The preparation of grape seeds and seed extracts under the above conditions can be made into sauces having not only a large amount of functional ingredients but also good compatibility with the source materials and having an enhanced degree of preference.

The method for producing the pepper paste source of the present invention is more specifically

(a) Grape seeds and seeds were lyophilized and pulverized, and 65 ~ 75% (v / v) ethanol was added at 0.5 ~ 1.5: 7 ~ 9 ratio (w: v) For 2 to 4 times, followed by filtration, concentration under reduced pressure, and freeze-drying to prepare grape seed and seed extract;

(b) 42 to 53 parts by weight of red pepper, 13 to 17 parts by weight of anchovies, 1.2 to 1.8 parts by weight of seaweed, 13 to 17 parts by weight of canola oil, 8 to 12 parts by weight of soy sauce, 5 to 8 parts by weight of soy sauce, 3 to 5 parts by weight of the plum extract and 0.02 to 0.04 part by weight of the grape seed and seed extract prepared in the step (a);

(c) The anchovy and kelp prepared in step (b) are first roasted at 130 to 170 ° C for 8 to 12 minutes, and then the mixture of the red pepper, soy sauce and canola oil prepared in step (b) Second roasting at 170 占 폚 for 16 to 24 minutes;

(d) adding the plum extract and the oligosaccharide prepared in step (b) to the second roasted mixture of step (c), and then roasting the mixture at 130-170 ° C for 16-24 minutes; And

(e) 0.02 to 0.03% of citric acid and 0.02 to 0.03% of ascorbic acid, based on 100 parts by weight of the source mixture, are added to the saucer mixture to which the grape seed and seed extract prepared in step (b) 0.03% by weight, and mixing,

More specifically,

(a) 70% (v / v) ethanol was added at 1: 8 ratio (w: v) to the dried powder after freeze-drying the grape seeds and seeds and repeatedly extracted three times at 60 ° C for 3 hours, Concentrating under reduced pressure, and lyophilized to prepare grape seed and seed extract;

(b) 45.67 parts by weight of red pepper, 15.1 parts by weight of anchovies, 1.5 parts by weight of seaweed, 15.1 parts by weight of canola oil, 10.1 parts by weight of soy sauce, 6.5 parts by weight of oligosaccharide, 4 parts by weight of plum extract, ) 0.03 parts by weight of the prepared grape seed and seed extract;

(c) The anchovy and kelp prepared in step (b) were first roasted at 150 ° C for 10 minutes, followed by adding the prepared red pepper, soy sauce and canola oil prepared in step (b) A second roasting step;

(d) adding the plum extract and the oligosaccharide prepared in step (b) to the second roasted mixture of step (c), and then frying the mixture at 150 ° C for 20 minutes; And

(e) 0.025% of citric acid and 0.025% of ascorbic acid are added to the saucer mixture to which the grape seed and seed extract prepared in step (b) have been added, to the third roasted mixture of step (d) And then mixing and mixing.

In the method of manufacturing the red pepper paste sauce of the present invention, the red pepper of the step (b) is preferably used to catch the tastes of the food and to use the red pepper for the spicy and sour taste of the sauce.

In the method of manufacturing the red pepper paste sauce of the present invention, the addition of the grape seed and the seed extract of the step (b) in the above range improves the nutritional composition and preference of the sauce, If it is out of the above range, there is a problem that the effect to be added to the source is insignificant or does not fit well with the materials of the source, and the degree of preference is lowered.

In addition, the pepper paste sauce prepared with the materials and the blending ratio of the present invention can provide excellent taste and flavor to consumers to satisfy customers' preferences, and can be used as a source of environment-friendly taste and health- To consumers.

In addition, by adding the ingredients in three stages in the same conditions as above, roasting does not lose the taste and flavor of the respective materials, and has a viscosity suitable for the sauce, and improves flavor and palatability to produce a sensory-superior pepper paste sauce can do.

The present invention also provides a red pepper paste source prepared by the above method. The pepper paste sauce of the present invention can be used for roast chicken, tteokbokki, octopus roast, and the like, but the present invention is not limited thereto.

Hereinafter, the present invention will be described in detail with reference to examples. However, the following examples are illustrative of the present invention, and the present invention is not limited to the following examples.

1. Production of grape seed and seed extract

The dried grape and seeds were dried in a freeze drier (FD SFDSM12, Samwon, Korea), and the dried material was pulverized to 40 mesh using a homogenizer (Nihonseili, Kaisha Ltd, Japan) Was used for the experiment. In order to obtain ethanol extracts of grape seed and seed, the dried powder samples were added to 70% ethanol solvent at a ratio of 1: 8 and extracted three times on a mantle at 60 ° C for 3 hours. 1 filter paper. Powder samples were prepared by freeze-drying (FD SFDSM12, Samwon, Korea) after concentrating under reduced pressure using a rotary vacuum evaporator NN series (Eyela, Tokyo, Japan) and stored at -70 ° C.

2. Manufacture of pepper paste sauce

Table 1 shows the manufacturing process of the pepper paste sauce. The main ingredients required for the preparation of the pepper paste sauce were ground into 20 mesh and used. The hot pepper paste was roasted for 10 minutes after adding the dried anchovy and kelp in a batcher preheated to 150 ℃ for 3 minutes. Roasted pepper, soy sauce and canola oil were mixed for 20 minutes. Then plum extract and oligosaccharide were added and fried for 20 minutes more. 0.03% of grape seed and seed extract, 0.025% of citric acid and 0.025% of ascorbic acid were added to the prepared sauce, and the mixture was stirred for several times to mix the sauce well. The prepared sauce was sealed and sealed at room temperature to prevent rancidity through inflow of air.

Mixing ratio of pepper paste sauce with grape seed and seed extract (%) material Control GTS Cheongyang pepper 47.70 47.67 Dried Anchovy 15.10 15.10 Kelp 1.50 1.50 Canola oil 15.10 15.10 Soy sauce 10.10 10.10 oligosaccharide 6.50 6.50 Plum extract 4.00 4.00 Grape and seed extract - 0.03 Sum 100.0 100.0

3. Experimental Method

(A) Storage stability evaluation and Total number of bacteria Measure

PH, acidity, moisture content, sugar content and saltiness of the prepared sauce were measured at 37 ℃ for 3.5 days (84 hours) at 12 hour intervals to evaluate storage stability. The number of viable cells was expressed as number of colonies after incubation at 37 ° C for 24 hours inoculated on PCA (plate count agar, Difco, USA) after sterilization of the sample aseptically at a fixed time during storage and then diluted appropriately with 0.85% sterile physiological saline.

(B) Water content and color

The moisture content and the chromaticity of the sample were precisely weighed in a weighing dish which was preliminarily heated to constant weight, and the sample was repeatedly measured twice at 105 ° C until the weight became constant, and the average value was used. The chromaticity was measured with a colorimeter (Chromameter CR-200 Minolta, Tokyo, Japan). L (lightness) indicating brightness, a (redness) indicating redness and bell (yellowness) indicating yellowness were measured.

(C) Sugar and salinity

To measure the sugar content and salinity, 5 g of sample was added and 45 mL of distilled water was added thereto. The mixture was homogenized with a homogenizer (Nissei AM-12, Nohonseiki kaisha LTD., Japan) at 10,000 rpm for 1 minute, Refractometer, Atago) and a salinity meter (GMK-525N, G-Won Hitech Co. Korea).

(la) pH And titratable acidity

The pH and titratable acidity were determined by adding 5 mL of the sample and adding 45 mL of distilled water. The mixture was homogenized with a homogenizer (Nissei AM-12, Nohonseiki kaisha LTD., Japan) at 10,000 rpm for 1 minute, The pH was measured three times using a pH meter (pH meter, Toledo Gmbh HG53, Switzerland). The titratable acidity was measured by titration with 0.01 N NaOH until the pH reached 8.30 and the amount consumed was converted into citric acid Respectively.

(E) Production of methanol extract of red pepper paste sauce

Analysis of the antioxidant ability of the source To extract the sample, 10 g of the source was precisely weighed, 10 times of methanol was added, and the mixture was stirred at room temperature for 24 hours. 1 filter paper, and then concentrated and dried at 40 ± 1 ° C using a rotary evaporator. The freeze-dried powder sample was used as a test sample for antioxidant activity.

(F) Measurement of polyphenol content

Polyphenol content was determined by adding 2 μl of 2% sodium carbonate and 100 μl of 50% Folin-Ciocalteu reagent to 100 μl of the extract, measuring the absorbance at 720 nm and measuring the absorbance of gallic acid , Sigma-Aldrich Co., USA).

(G) Determination of flavonoid content

The content of flavonoid was determined by adding 0.15 mL of 5% sodium nitrite to 100 mL of the extract, keeping it at 25 ° C. for 6 minutes, and then adding 0.3 mL of 10% aluminum chloride and leaving at 25 ° C. for 5 minutes. Then, 1 mL of 1N NaOH was added, and the mixture was added on a vortex. The absorbance was measured at 510 nm and the content was calculated by the calibration curve of rutin hydrate (Sigma-Aldrich Co., USA).

(Ah) DPPH Radical Scavenging activity

The electron donating ability was determined by adding 0.8 mL of a 0.4 mM diphenyl-2-picryl-hydrazyl (DPPH) solution to 0.2 mL of the sample, leaving it for 10 minutes and measuring the absorbance at 525 nm. = 100 - [(absorbance of sample / absorbance of control) x 100].

(character) ABTS Radical Scavenging activity

And 7.4 mM ABTS (2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)) and 2.6 mM potassium persulfate were mixed and allowed to stand in a dark room for 24 hours to form radicals The ABTS solution was diluted with PBS (phosphate buffer saline, pH 7.4) at 732 nm so that the absorbance was 0.700 ± 0.030. 50 μl of the leached solution was added to 950 μl of the diluted solution and reacted in the dark for 10 minutes and then the absorbance was measured at 732 nm. The absorbance was measured by ABTS radical scavenging ability (%) = 100 - [(sample absorbance / control absorbance) × 100] Activity.

(Tea) sensory test

The sensory evaluation was carried out by a 9 - point scoring method by a sensual worker consisting of 10 graduate students and undergraduates who majored in food processing and trained to understand the experimental purpose and the sensory quality factor. The color, flavor, taste, texture and overall acceptability The sensory characteristics were evaluated.

(K) Statistical processing

Statistical analysis was performed using the Statistical Package for Social Sciences (SPSS Inc., Chicago, IL, USA) program. Statistical analysis was performed using Duncan's multiple range test).

Example 1: Quality Characteristics of Pepper Paste Sauce Added with Grapes and Seed Extracts

Table 2 compares the quality characteristics of the pepper pastes according to the addition of grape seed and seed extract. In the case of moisture content, 59.63% of control and 57.79% of GTS were not added to grape and seed. The pH of the control was 6.57 and the GTS was 6.47. The pH of the control was slightly higher than that of the control, but the acidity did not show any significant difference. As a result of measuring the sugar content and salinity of the sauces added with grape and seed extracts, there was no significant difference in the numerical values.

Quality Characteristics of Pepper Paste Sauce Added with Grapes and Seed Extracts Sample ¹ ⁾ Water content (%) pH Acidity (%) Sugar content (%) Salinity (%) Control 59.63 ± 0.35 ²⁾ ^a3 ⁾ 6.57 ± 0.00 ^a 0.20 + 0.01 ^a 14.00 ± 0.00 ^NS4 ⁾ 3.30 ± 0.14 ^a GTS 57.79 ± 0.64 ^b 6.47 0.01 ^b 0.20 ± 0.00 ^a 15.00 ± 0.00 3.40 ± 0.00 ^a

¹⁾ Control: no added grape and seed extract, GTS: added grape and seed extract

²⁾ The mean value and standard deviation

^{3) The} other superscripts (ab) show significant difference ( p <0.05)

⁴⁾ NS: No significant difference ( p <0.05)

Example 2: Antioxidant activity of pepper paste sauce with grape and seed extract

Polyphenol refers to aromatic compounds having two or more phenolic hydroxyl groups in one molecule. It is one of the major components of agricultural products such as mountain pastures, fruit and vegetables, and has potential effects on human health, that is, antioxidative effects have. Especially, grape seed and seed extract are known to have high antioxidative activity because they contain a large amount of resveratrol, a kind of polyphenol compound. Table 3 compares the antioxidative activities of pepper paste sauce, which was prepared by adding 0.03% of grape seed and seed extracts. The total polyphenol and flavonoid contents were 13.43 mg / g and 8.01 mg / g in the control and 14.51 mg / g and 8.81 mg / g in the GTS, respectively. Phenol and flavonoid contents. The DPPH and ABTS radical scavenging activity also showed high radical scavenging activity of the sauce added with grape seed and seed extract as a whole at the source concentration of 0.5%, and the functionality of the pepper paste sauce was enhanced when the grape seed and seed extract were added.

Antioxidant activity of pepper paste sauce with grape seed and seed extract Sample ¹ ⁾ mg / g Source extract 0.5% Polyphenol (mg / g) Flavonoid (mg / g) DPPH (%) ABTS (%) Control 13.43 ± 0.44 ²⁾ ^b3 ⁾ 8.01 ± 0.15 ^a 16.12 ± 0.18 ^b 48.28 ± 1.51 ^b GTS 14.51 ± 0.58 ^a 8.81 ± 0.12 ^a 17.18 ± 0.09 ^a 51.56 ± 2.11 ^a

²⁾ The mean value and standard deviation

^{3) The} other superscripts (ab) show significant difference ( p <0.05)

Example 3: Sensory Evaluation of Pepper Paste Sauce Added with Grapes and Seed Extracts

The results of the sensory evaluations of the pepper paste sauce, which was prepared by adding 0.03% of grape seed and seed extracts, are shown in Table 4. As a whole, it showed higher preference than the control without the addition of grape seed and seed extract. In the control, the color was 6.89, flavor was 6.56, flavor was 7.00, texture was 6.90, and overall acceptability was 6.40. In GTS containing grape and seed extracts, color 7.11, flavor 7.11, taste 7.40, texture 7.10 . Therefore, the addition of 0.03% of grape seed and seed extract increased the sensory preference.

Sensory Evaluation of Pepper Paste Sauce Added with Grapes and Seed Extracts Sample ¹ ⁾ color incense flavor Texture Comprehensive likelihood Control 6.89 ± 1.62 ²⁾ 6.56 ± 0.85 7.00 0.71 6.90 ± 1.56 6.40 ± 0.73 GTS 7.11 + - 0.63 7.11 ± 0.01 7.40 + - 0.67 7.10 ± 1.01 7.50 ± 0.87

²⁾ The mean value and standard deviation

Example 4: Chromaticity change of pepper paste source over storage period

Table 5 shows the results of measuring the color of the pepper paste sauce according to the addition of grape seed and seed extract. Table 5 shows the change in the chromaticity of pepper paste sauce added with grape seed and seed extract at 37 ° C. The L value, the a value and the a value of the safflower and seed extract added to the control were higher than those of the control immediately after the preparation. b values were higher. In addition, the L, a, and b values of the sauces added with grape seed and seed extracts were different from those of the control. However, as the storage period was longer, I could see a few.

Changes in Cholesteric Paste Sauce Added with Grapes and Seed Extracts Chromaticity Sample ¹ ⁾ Storage period (days) 0 0.5 One 1.5 brightness
(L value) Control 39.19 ± 0.18 ²⁾ ^b3 ⁾ 41.31 ± 0.16 ^a 41.85 + 0.29 ^a 40.39 ± 1.07 ^a GTS 42.88 + 0.63 ^a 43.38 ± 0.50 ^a 41.86 ± 0.23 ^a 41.90 ± 0.05 ^a Redness
(a value) Control -3.02 ± 0.12 ^a -2.56 ± 0.23 ^a -2.60 ± 0.15 ^a -2.30 ± 0.64 ^a GTS -2.95 ± 0.07 ^a -2.60 ± 0.24 ^a -2.73 + 0.18 ^a -2.53 + - 0.35 ^a Yellowness
(b value) Control 13.05 ± 0.71 ^b 12.27 ± 1.05 ^a 13.41 ± 1.80 ^a 15.31 ± 0.79 ^a GTS 14.06 ± 0.12 ^a 13.99 ± 0.66 ^a 14.08 ± 1.02 ^a 14.46 ± 1.44 ^a Chromaticity sample Storage period (days) 2 2.5 3 3.5 brightness
(L value) Control 41.51 ± 0.60 ^a 44.33 + - 0.26 ^a 42.51 ± 0.16 ^a 43.39 ± 0.46 ^a GTS 40.32 ± 0.67 ^b 44.26 ± 0.15 ^a 40.54 ± 0.47 ^b 42.32 ± 0.66 ^b Redness
(a value) Control -1.90 ± 0.27 ^a -2.16 + 0.35 ^a -2.53 + 0.25 ^a -2.50 ± 0.23 ^a GTS -2.20 ± 0.04 ^a -2.24 ± 0.27 ^a -2.74 ± 0.07 ^a -2.71 ± 0.23 ^a Yellowness
(b value) Control 13.67 ± 0.13 ^a 14.42 ± 0.52 ^a 14.01 ± 1.61 ^a 13.65 ± 0.31 ^a GTS 12.85 + 2.63 ^a 15.01 + - 0.10 ^a 14.56 ± 0.94 ^a 13.91 ± 0.56 ^a

²⁾ The mean value and standard deviation

^{3) The} other superscripts (ab) show significant difference ( p <0.05)

Example 5: Moisture content of pepper paste sauce over storage period

Table 6 shows the changes in moisture content during storage of pepper paste sauce. Generally, the moisture content is a major factor affecting the stability of the product, since the growth of microorganisms is actively performed under high moisture content. The initial water content of storage was 59.63 in the control and 57.79% in the GTS, and the water content of the vinegar and seed extract added water was low by 1.84%. Moisture contents increased with the storage period at the early stage of storage (0 ~ 1 day), then decreased again at the 1.5th day and then increased again at the 2nd day. And showed lower water content at 3.5 days compared to the initial stage of storage. On the other hand, in the case of grape seed and seed extract added, 59.77% was increased on the 2nd day after storage and decreased until 3.5 days after the storage, but increased to 58.65% after 3.5 days. Compared with the control group, which had a large change in moisture content according to the storage date, it was presumed that the addition of grape seed and seed extract retained the initial moisture content and that the grape seed and seed extract were effective for improving the storage stability of the pepper paste sauce.

Moisture content (%) of pepper paste sauce over storage period Sample ¹ ⁾ storage duration 0 days 0.5 days 1 day 1.5 days Control 59.63 ± 0.35 ²⁾ ^a3 ⁾ 59.50 ± 1.08 ^b 60.86 ± 0.37 ^a 59.08 + - 0.17 ^b GTS 57.79 ± 0.64 ^b 60.49 + 0.00 ^a 58.86 ± 0.18 ^b 59.26 ± 0.53 ^a sample storage duration 2 days 2.5 days 3 days 3.5 days Control 60.63 0.03 ^a 59.60 ± 0.91 ^a 59.70 ± 0.17 ^a 58.44 + 1.38 ^a GTS 59.77 ± 1.45 ^a 57.83 ± 1.26 ^a 58.30 ± 0.08 ^b 58.65 + 0.16 ^a

²⁾ The mean value and standard deviation

^{3) The} other superscripts (ab) show significant difference ( p <0.05)

Example 6: Storage time of pepper paste source pH And acidity

The pH change during storage of the pepper paste sauce for 3.5 days at 37 ° C is shown in Table 7. As a whole, the pH tended to decrease with storage period. The pH of GTS containing Grapes and Seed Extracts tended to be slightly lower than that of the control, which is thought to be the effect of citric acid and ascorbic acid added during GTS production. The pH of the control was 5.90 ~ 6.81 during the storage period. Especially, the pH of the control was increased to 6.81 after 0.5 day of storage, gradually decreased from 1st day, and 5.91 after 3.5 days of storage. In the GTS supplemented with grape and seed extracts, it was 5.73 ~ 6.70 during the storage period. It increased at the 0.5th day of storage, decreased from the 1st day of storage and finally decreased to 5.91 at 3.5 days of storage . The acidity change of pepper paste source increased with storage period, but the variation of pH was 0.20 ~ 0.34 in control and 0.20 ~ 0.35 in GTS. In the case of control, the acidity was increased by 0.05% at the 1.5th day of storage, and the acidity was increased by 0.06% at the 2nd day of storage in the GTS containing the grape and seed extracts. It was confirmed that the quality of the pepper paste sauce had an effect on the pH stability of the pepper paste sauce and it was considered to be effective in extending the shelf life.

PH and acidity of pepper paste sauce during storage Item Sample ¹ ⁾ Storage period (days) 0 0.5 One 1.5 pH Control 6.57 ± 0.00 ²⁾ ^a3 ⁾ 6.81 ± 0.01 ^a 6.55 ± 0.00 ^a 6.35 + 0.01 ^a GTS 6.47 0.01 ^b 6.70 + 0.01 ^a 6.49 ± 0.00 ^b 6.35 + 0.01 ^a Titratable acidity
(%) Control 0.20 + 0.01 ^a 0.19 ± 0.00 ^NS4 ⁾ 0.20 ± 0.00 ^NS 0.25 ± 0.00 ^NS GTS 0.20 ± 0.00 ^a 0.20 ± 0.00 0.22 0.00 0.23 ± 0.00 Item sample Storage period (days) 2 2.5 3 3.5 pH Control 6.27 ± 0.01 ^b 5.90 ± 0.16 ^a 6.17 ± 0.01 ^a 5.91 + 0.02 ^a GTS 6.46 ± 0.00 ^a 5.73 ± 0.02 ^a 6.01 ± 0.02 ^b 5.91 + 0.01 ^a Titratable acidity
(%) Control 0.27 ± 0.00 ^NS 0.32 ± 0.00 ^NS 0.34 0.01 ^NS 0.32 ± 0.00 ^b GTS 0.26 ± 0.00 0.35 ± 0.00 0.33 ± 0.00 0.35 ± 0.00 ^a

²⁾ The mean value and standard deviation

^{3) The} other superscripts (ab) show significant difference ( p <0.05)

⁴⁾ NS: No significant difference ( p <0.05)

Example 7: Sugariness and salinity of pepper paste sauce over storage period

Table 4 shows the changes in sugar content and salinity during storage of the pepper paste sauce containing 0.03% of grape seed and seed extract at 37 ° C for 3.5 days. Compared with the control, the sauce added with grape seed and seed extract showed a somewhat higher sugar content, but there was no significant difference. As the storage period increased, the sugar content of both sauces increased. Salinity increased with storage period, but increased gradually until day 1.5, but there was no significant difference.

²⁾ The mean value and standard deviation

³⁾ NS: No significant difference ( p <0.05)

Example 8: Storage time of pepper paste source Total number of bacteria

Figure 1 shows the total bacterial number change during storage at 37 占 폚 for 3.5 days of pepper paste sauce with grape seed and seed extract added. At the initial stage of storage, 2.5 log CFU / mL was observed in GTS supplemented with control, grape, and seed extract. From the storage 0.5 day to 4 log CFU / mL in the control, (7 log CFU / mL) of food, indicating that the quality of food was lost. The vinegar and seed extracts were kept at 2.5 log CFU / mL until the 0.5th day of storage and then increased by 1-2 log cycles until the 2nd day of storage, reaching 7 log CFU / mL at the 2.5th day of storage. The storage period was extended by about 1 day due to the addition of grape seed and seed extracts. The storage period was extended to 1.5 days for GTS and 2.5 days for GTS, Considering that the product was stored at 37 ℃, which is higher than the actual storage temperature of 4 ℃, the storage extension effect of sauce was more than that of this experiment when added with grape seeds and seeds.

Claims

(a) extracting ethanolic extract from grape seed and seed dried powder, filtering, concentrating the extract under reduced pressure, and drying to prepare grape seed and seed extract;
(b) frying the crushed anchovy and crushed kelp first, frying the mixture with crushed chilli, soy sauce and canola oil secondarily;
(c) adding a plum extract and an oligosaccharide to the second roasted mixture of step (b) to make a third roast; And
(d) adding to the third roasted mixture of step (c) by adding the prepared grape seed and seed extract of step (a), citric acid and ascorbic acid, and mixing them. &Lt; / RTI >

The method of claim 1, wherein the grape seed and the seed extract of step (a) are prepared by freeze-drying grape seeds and seeds and then pulverizing the dried powder to a concentration of 65 to 75% (v / v) w: v), and the mixture is extracted at 55 to 65 ° C for 2 to 4 hours for 2 to 4 times, followed by filtration, concentration under reduced pressure, and freeze-drying.

The method according to claim 1,
(a) Grape seeds and seeds were lyophilized and pulverized, and 65 ~ 75% (v / v) ethanol was added at 0.5 ~ 1.5: 7 ~ 9 ratio (w: v) For 2 to 4 times, followed by filtration, concentration under reduced pressure, and freeze-drying to prepare grape seed and seed extract;
(b) 42 to 53 parts by weight of pulverized red pepper, 13 to 17 parts by weight of crushed anchovies, 1.2 to 1.8 parts by weight of crushed kelp, 13 to 17 parts by weight of canola oil, 8 to 12 parts by weight of soy sauce 5 to 8 parts by weight of an oligosaccharide, 3 to 5 parts by weight of a plum extract, and 0.02 to 0.04 parts by weight of a grape seed and a seed extract prepared in the step (a);
(c) The anchovy and kelp prepared in step (b) are first roasted at 130 to 170 ° C for 8 to 12 minutes, and then the mixture of the red pepper, soy sauce and canola oil prepared in step (b) Second roasting at 170 占 폚 for 16 to 24 minutes;
(d) adding the plum extract and the oligosaccharide prepared in step (b) to the second roasted mixture of step (c), and then roasting the mixture at 130-170 ° C for 16-24 minutes; And
(e) 0.02 to 0.03 part by weight of citric acid and 0.02 part by weight of ascorbic acid, based on 100 parts by weight of the source mixture, are added to the safflower mixture of step (d) to which the grape seed and seed extract prepared in step (b) To about 0.03 part by weight of the total amount of the composition.

A pepper paste source produced by the method of any one of claims 1 to 3.