KR101774328B1 - Hot pepper liquid made from Jujong fermentaion with hot pepper and method for production thereof - Google Patents

Abstract

The present invention relates to a chili pepper fermented liquor obtained by effectively leaching a capsaicin component, which is a spicy ingredient contained in a chili pepper powder, through fermentation of main species, and to a manufacturing method thereof. The present invention reduces heartburn felt in stomach and maximally discharges capsaicin in the chili pepper powder to exert a spicy taste with a small amount of the red pepper powder when consuming food using the chili pepper. Further, the present invention has an advantage that the amount of capsaicin can be regulated to standardize the hot taste. In addition, since fermentation metabolites such as alcohol, reducing sugar, amino acid, and organic acid are produced by fermentation of the main species, sweetness, sourness, and palatability can be imparted to the chili pepper fermented liquor. Through the same, it is possible for consumers who avoid hot taste to consume the chili pepper fermented liquor.

Description

TECHNICAL FIELD The present invention relates to a hot pepper fermentation liquid and a method for producing the same,

TECHNICAL FIELD The present invention relates to a red pepper fermentation broth which effectively leaks capsaicin components, which are spicy components contained in red pepper powder, through fermentation of main species and a method for producing the same.

A variety of spicy foods emerged along with the hot sensation that emerged from the 2000s. Among the many spicy foods, early attention focused on chicken dishes such as spicy chicken and chicken curd, and the restaurant business for spicy chicken dishes grew rapidly. Over time, this spicy food restaurant business was likely to be a once-in-a-lifetime trend, but after that, there were companies selling a variety of spicy foods such as spicy tteokbokki, spicy chopped steak, spicy pods, spicy pork cutlet, . In recent years, among the various instant foods sold at convenience stores, which are very easy for consumers to access, the hot food has been popularized, and a variety of spicy foods have started to be placed in the food market.

The spicy taste of spicy food is usually derived from sauces, and sauces contain a lot of red pepper powder. However, red pepper powder has a different intensity of spicy taste depending on the time and place of purchase, making it difficult to produce a sauce having a uniform spicy taste. Especially, in case of domestic red pepper powder, the intensity of spicy taste is decreasing year by year, and the spicy taste is different for each type of red pepper, so it is more difficult to produce a standardized spicy sauce.

In addition, spicy red pepper powder added to the food as it is easy to cause heartburn, which may cause spicy foods to avoid. Capsaicin (capsaicin) and capsanthin, which are the major components of hot spices, are eluted from the upper part and cause heartburn.

Therefore, if a technique capable of maintaining a uniform spicy taste and feeling less heartburn is developed, the spicy taste can be consistently maintained and the consumer who avoids the spicy taste can be satisfied.

Korean Patent No. 10-0705297 (registered on March 04, 2007) discloses a process for removing hot seeds from hot peppers, Adding the vegetables to the cooked red pepper and pulverizing them together; Adding salt to the crushed chilli and vegetables and mixing them evenly; Fermenting the mixed red pepper, vegetable and salt with lactic acid; And drying the fermented product. The present invention relates to a fermented red pepper powder. Korean Patent No. 10-1065294 (registered on Mar. 09, 2011) discloses a method for preparing a pulverized liquid of pepper prepared by pulverizing fresh green pepper and adding and mixing water in an amount corresponding to 0.1 to 2 times the weight of fresh green pepper ; Adding sugar to the prepared red pepper powder by adding 5 to 25% by weight of sugar to the red pepper powder; A lactic acid bacterial inoculation step of inoculating 1 to 3% by weight of lactic acid bacteria in an amount of 1 to 3% by weight of the total weight of the powdered red pepper to which sugar is added, A fermentation step of fermenting the pulverized liquid of lactic acid bacteria into which the lactic acid bacteria have been inoculated at 20 to 35 ° C for 24 to 72 hours, and a filtration step of filtering and filtering the fermented liquid of pepper obtained through the fermentation step, have.

Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made to solve the above problems of the prior art, and it is an object of the present invention to provide a technology capable of dissolving capsaicin in the red pepper powder to a maximum extent and producing hot spices with a small amount of red pepper powder.

In addition, we will develop and provide a technology that can standardize the hot taste from red pepper powder with inconsistent spicy taste.

It is also intended to develop and provide a technology that makes it easy for consumers to avoid hot spices by developing red pepper powder sauces which are accompanied by sweetness, sourness and richness besides spicy taste.

In order to achieve the above object, the present invention provides a fermented red pepper powder prepared by fermenting red pepper powder with a liquor. The fermented red pepper powder thus produced has the effect of dissolving the capsaicin of the red pepper powder to the maximum level, thereby producing a spicy taste even with a small amount of red pepper powder. In addition, the amount of capsaicin can be adjusted, so that the spicy taste can be standardized. In addition, since fermentation metabolites such as reducing sugar, amino acid and organic acid are produced and contained not only alcohol but also fermented soy sauce, sweetness, sourness, and richness can be produced with hot spicy taste. Is possible.

The main alcohol species used in the present invention refers to those obtained by adding hot pepper and water to the water and adding yeast thereto for a certain period of time. I use it a lot instead of Dry East.

In the red pepper fermentation broth of the present invention, the main species (sake) can be divided into whole species and main species. At this time, preferably, the entire mixture is prepared by adding 42 to 50% by weight of water and 0.05 to 0.15% by weight of yeast, adding 15 to 22% by weight of grains and 30 to 38% end); And (B) stirring the mixture every 8 to 16 hours and then culturing the mixture at 25 to 29 DEG C for 1 to 3 days after step (a).

In addition, in the red pepper powder fermentation broth of the present invention, the red pepper powder fermentation broth preferably comprises (A) a step of putting water into a sterilized tank, adding yeast, entering and roasting, and culturing; And (B) after the step (A), the tank is filled with water, hot pepper, admission, and red pepper powder; More preferably, the sterilized tank contains 42 to 50% by weight of water, 0.05 to 0.15% by weight of yeast, 15 to 22% by weight of grains and 30 to 38% (A) a step of culturing all species by adding% by weight; After step (A), 5 to 15% by weight of all the components in the tank, 38 to 46% by weight of water, 20 to 30% by weight of rice cakes, 5 to 15% by weight of grains and 6 to 16% A step (B) of culturing; And the like.

The term "grains" as used in the present invention refers to cultivation of glycosylase-producing fungi on the grains grown in the present invention. In the present invention, any kind of entry which is commonly used in the art can be used. Preferably, however, It is good.

As the rice balls used in the present invention, any of them may be used as long as they are prepared conventionally, but it is preferable to use a rice which is sieved and squeezed by immersion in water, more preferably cooled to 20 to 34 캜 .

In the red pepper powder fermentation broth of the present invention, the red pepper powder is preferably freeze-dried red pepper powder, or red pepper powder in which ethanol is volatilized after immersion in ethanol. This is because capsaicin elution is easy because of the destruction of red pepper powder cells through lyophilization. In addition, by immersion in ethanol, the red pepper cells are changed to a better condition for capsaicin elution, and the Bacillus strain remaining in the red pepper powder is killed through the heating process for ethanol volatilization, thereby preventing germ pollution.

In the red pepper powder fermentation broth of the present invention, the fermentation is preferably performed through a multi-stage immersion (fermentation) process. It is possible to carry out massive fermentation in a much shorter period of time by carrying out the fermentation of the raw material which promotes the growth of the yeast after the one-stage fermentation and then performing the two-stage fermentation (or the multistage fermentation further) .

In the red pepper powder fermentation broth of the present invention, the red pepper powder is preferably added after performing the one-stage soaking. In the present invention, red pepper powder is added, and when red pepper powder is present in many yeasts, yeast growth may be inhibited by the proliferation of yeasts. That is, in order to maintain the dominant species of yeast in the growth of other kinds of germs, yeast, immigration, and rice gruel are put in one stage of immersion to promote the growth of yeast germs, It is good to add red pepper powder in the process.

Meanwhile, the present invention provides a method for producing a fermented milk, comprising: (a) adding water to a sterilized tank and culturing the fermented milk in a sterilized tank; And (b) a step of adding water, horse mackerel, entrails and red pepper to the tank and culturing the tank after the step (a); The present invention also provides a method for producing a fermented red pepper powder.

The fermented red pepper powder produced by the method of the present invention exerts the maximum effect of dissolving capsaicin of red pepper powder to produce a spicy red pepper powder with a small amount of red pepper powder. In addition, the amount of capsaicin can be controlled to normalize the hot taste. In addition, fermented metabolites such as reducing sugars, amino acids, and organic acids are produced not only by alcohol but also by fermentation by fermentation, so that sweet, sour, and rich flavors can be produced with a pungent taste.

In the method for producing a fermented red pepper powder of the present invention, the addition of red pepper powder in the step (b) is intended to prevent contamination of germs from red pepper powder and maintain the dominant species status of the yeast during the culture. That is, when yeast and red pepper powder are simultaneously added in step (a), the growth of yeast can be suppressed by the germs present in red pepper powder. Since red pepper powder is added to the red pepper powder in step (b) after the yeast grows to some extent, It is possible to prevent the contamination of the water.

In addition, when red pepper powder is added in step (b), capsaicin can be more easily eluted from red pepper powder by the ethanol produced in step (a).

In the method for producing a red pepper powder fermentation broth according to the present invention, the culture in the step (b) may preferably determine the completion of cultivation based on the concentration of capsaicin or the ethanol concentration or pH. Cultivation (fermentation) can be stopped after setting various criteria and then reaching the corresponding criteria. For example, when the capsaicin concentration in the culture liquid reaches a preset concentration, the culture can be terminated by setting the specific capsaicin concentration to the culture end point. By such a method, the concentration of capsaicin in the culture liquid can be kept constant to achieve normalization of the hot taste. In addition, a culture end point such as ethanol or the capsaicin may be set based on pH.

In the method for producing a fermented red pepper powder of the present invention, the red pepper powder of step (b) is preferably added in an amount of 6.23 to 15.91 wt%. When the above range is satisfied, the capsaicin elution yield is the best, and the elution content with respect to the red pepper powder input amount can be maximized.

Meanwhile, in the method for producing a red pepper fermentation broth of the present invention, step (a-1) may be carried out between steps (a) and (b) in which water, . At this time, the step (a-1) may be repeatedly performed. The step (a-1) is a dipping process without addition of yeast, and the production amount and productivity can be increased due to the repetition of the dipping process.

In the method of the present invention, the red pepper powder of the step (b) is preferably a freeze-dried red pepper powder, or a red pepper powder in which ethanol is volatilized after being dipped in ethanol. This is because capsaicin elution is easy because of the destruction of red pepper powder cells through lyophilization. In addition, by immersion in ethanol, the red pepper cells are changed to a better condition for capsaicin elution, and the Bacillus strain remaining in the red pepper powder is killed through the heating process for ethanol volatilization, thereby preventing germ pollution.

In the method for producing a red pepper powder fermentation broth of the present invention, the step (b) is preferably carried out by adding water, hot pepper and admission into a tank, followed by adding red pepper powder. This is because capsaicin is more effective in dissolving red pepper powder in the presence of alcohol through fermentation.

The present invention has the effect of reducing heartburn felt when eating foods using red pepper powder and maximizing the dissolution of capsaicin of red pepper powder to produce a spicy taste with a red pepper powder having a small amount of red pepper powder.

Further, the present invention has an advantage that the amount of capsaicin can be regulated to standardize the hot taste.

In addition, since fermentation metabolites such as reducing sugar, amino acid, and organic acid are produced not only by alcohol but also by fermentation of the main species, the fermented fermented broth of the present invention has the advantage of imparting sweetness, sourness, and richness to hot pepper powder. This makes it possible for consumers to avoid hot spots.

FIG. 1 (A) is a graph showing the effect of water addition on the yeast of a red pepper powder fermentation broth, and FIG. 1 (B) FIG. 1C is a graph showing the effect of water addition on the lactic acid group (LAB) of the red pepper powder fermentation broth, and FIG. 1C is a graph showing the effect of the water addition amount on the alcohol content of the red pepper powder fermentation broth.
FIG. 2 is a graph showing the effect of addition of red pepper powder on capsaicin elution content and alcohol production content in red pepper powder fermentation liquid. FIG. 2 (A) is a graph showing the effect of addition of red pepper powder on capsaicin elution content, This graph shows the effect of the addition amount of red pepper powder on the alcohol production amount.
FIG. 3 is a graph showing the effect of addition of red pepper powder on the yeast, LAB, pH, and TTA in the red pepper powder fermentation broth. FIG. 3 (A) 3 (B) is a graph showing the influence of the addition amount of the red pepper powder on the pH, FIG. 3 (D) is a graph showing the effect of the red pepper powder addition on the LAB, ) Is a graph showing the effect of addition of red pepper powder on total titratable acidity (TTA) pH 8.5.
FIG. 4A is a graph showing the effect of the multi-stage immersion process on the chromaticity, FIG. 4B is a graph showing the effect of the multi-stage immersion process on the capsaicin leaching amount, FIG. 4C is a graph showing the effect of the multistage immersion process on the pH, and FIG. 4D is a graph showing the influence of the multistage immersion process on the amount of alcohol production.
FIG. 5 is a graph showing the effect of pretreatment of red pepper powder on the fermentation broth of red pepper powder. FIG. 5 (A) is a graph showing the effect of red pepper powder subjected to alcohol immersion on capsaicin elution, On the capsaicin elution content and the alcohol production amount.
6 is a graph showing the effect of pepper powder content and water addition amount on capsaicin elution content.
7 is a graph showing the effect of red pepper powder content and water addition amount on amino nitrogen and reducing sugar production.

Hereinafter, the structure of the present invention will be described in detail with reference to the following examples. However, the scope of the present invention is not limited to the following embodiments, and includes modifications of equivalent technical ideas.

[ Experimental Example  1: Confirming the possibility of alcohol fermentation in the preparation of fermented red pepper powder]

In this experiment, we investigated the effect of adding red pepper powder on pH, total titratable acidity (TTA), lactic acid bacterium content (LAB), yeast (dry yeast) content and color, and to determine if alcohol fermentation is possible to dissolve capsaicin in red pepper powder. Respectively.

For this purpose, various water - soluble fermentation broths were prepared by the following method.

<One-step soaking>

The rice was soaked more than 3 times with water at 27 캜 for more than 3 hours. Thereafter, the immersed rice was sifted through sieves for 30 minutes, and the sausages were heated for 1 hour using a steamer. The temperature of the fermenting material of the roasted rice was then cooled to 27 ° C and set aside.

Thereafter, 27 ° C water was added to the sterilized tank, the dry yeast was poured into the tank, and the entry (white rice) and the cooled rice cake were added in order. Stirring was performed every 12 hours and incubation was carried out at 27 ° C for 2 days (48 hours), and when the pH reached 3.3, the cultivation was terminated.

<Two-stage soaking>

Water at 27 ° C was added to the tank containing all the paper made in the first stage, and the rice cake, the entrails and the red pepper powder were added in order. The cells were incubated at 27 ° C for 6 days (144 hrs) with agitation every 12 hours, and cultivation was terminated when the pH was 4.4 and the alcohol content was 8 to 10% (v / v).

The content of each material used in the above manufacturing process is shown in Table 1 below.

One-step soak Two-stage soaking Production Example 1 Production Example 2 Production Example 3 (g) (weight%) (g) (weight%) (g) (weight%) (g) (weight%) Rice cake 750 34.85 664 23.81 664 21.64 664 20.36 Entry (white country) 400 18.59 249 8.93 249 8.11 249 7.63 water 1000 46.47 1063 38.11 1257 40.96 1450 44.45 Whole 0 0.00 249 8.93 249 8.11 249 7.63 Dry East
(dry yeast) 2 0.09 0 0.00 0 0.00 0 0.00 chili powder 0 0.00 564 20.22 650 21.18 650 19.93 Sum 100.00 2789 100.00 3069 100.00 3262 100.00 Fermentation process 2 days (48hr) / 27 ° C 6 days / 27 ℃

Then, pH, total titratable acidity (TTA), viable cell count (lactic acid bacterium content, yeast content), alcohol content and chromaticity were measured by the following method.

The pH Each of the samples (Preparation Examples 1 to 3) (20 g) was placed in a 250 ml beaker, and 100 ml of distilled water was added thereto to homogenize the solution and measure by a pH meter. Total titratable acidity (TTA) was defined as NaOH solution consumption (ml) until titration with 0.1N NaOH solution to pH 6.6 and pH 8.5. The viable cell count (yeast, lactic acid bacteria) Samples (Production Examples 1 to 3) were each diluted with sterilized water and cultured at room temperature (YM medium - 23 ° C, MRS medium - 30 ° C) in YM solid medium (yeast) or MRS solid medium (lactic acid bacteria). The alcohol content was measured as follows.

First, 100 g of each of the samples (Preparation Examples 1 to 3) was taken, and 100 g of distilled water was mixed and stirred. Thereafter, the mixture was heated with distillation and cooled, and 70 ml or more of the distillate was taken and adjusted to 100 ml. After reading the numerical values of the laryngeal system and performing temperature correction according to the conversion table, the alcohol content was expressed as% (v / v). The chromaticity Samples (Production Examples 1 to 3) were measured with a colorimeter (CR-400) (KONIKA MINOLTA).

The results of each experiment are shown in Table 2 below.

Fermentation
Days sample pH TTA
(pH 6.6) TTA
(pH 7.2) TTA
(pH 8.5) LAB
(CFU / g) Yeast
(CFU / g) Alc
(%) Lightness Redness Yellowness 0 days Production Example 1
(Water 38%) 4.71 17.63 21.8 30.73 <10 ² 1.31x10 ⁸ 38.24 34.63 29.67 Production Example 2
(Water 40%) 4.71 17.63 21.8 30.72 <10 ² 1.31x10 ⁸ 38.48 37.04 33.2 Production Example 3
(Water 44%) 4.71 17.63 21.8 30.72 <10 ² 1.31x10 ⁸ 38.34 33.99 30.08 1 day Production Example 1
(Water 38%) 4.56 17.99 23.2 36.15 9.5x10 ⁵ 6.8x10 ⁵ 0 38.24 33.99 29.85 Production Example 2
(Water 40%) 4.63 19.19 24.41 34.04 1.03x10 ⁵ 6.95x10 ⁵ 0 38.3 34.76 29.91 Production Example 3
(Water 44%) 4.61 17.26 22.48 31.88 7.6x10 ⁵ 6.5x10 ⁵ 0 38.89 34.71 30.42 4 days Production Example 1
(Water 38%) 4.55 22.03 28.15 39.98 3.2 x 10 ⁶ 5.6x10 ⁴ 1.8 39.04 33.91 27.22 Production Example 2
(Water 40%) 4.52 25.38 31.21 42.92 5.0 x 10 ⁷ 2.2x10 ⁵ 1.75 36.82 33.03 25.4 Production Example 3
(Water 44%) 4.26 30.61 36.12 46.12 8.2 x 10 ⁷ 2.5x10 ⁴ 1.6 38.3 34.6 27.68 6 days Production Example 1
(Water 38%) 4.29 28.21 34.3 46.46 4.4 x 10 ⁷ 3.7x10 ⁴ 1.8 39.53 34.57 27.64 Production Example 2
(Water 40%) 4.01 39.98 45.63 57.65 5.8 x ^{10 8} 5.9x10 ⁴ 1.6 39.9 34.88 27.09 Production Example 3
(Water 44%) 3.86 47.23 52.19 64.45 1.36x10 ⁹ 8.0x10 ³ 1.75 40.83 38.07 30.41

As a result of the experiment, the viable cell counts of the yeast producing alcohol were drastically decreased according to the days of fermentation in all of Preparation Examples 1 to 3 as red pepper powder was added. Increasing water addition led to the growth of microorganisms (Production Examples 2 and 3), but the number of lactic acid bacteria was increased rather than yeast, and only TTA production was increased.

It was confirmed that it is necessary to set the addition amount of red pepper powder capable of fermentation (Fig. 1), since a certain amount of alcohol should be produced at the beginning of fermentation to inhibit the growth of lactic acid bacteria and dominate the yeast.

[ Experimental Example  2: Determination of Effect of Optimum Red Pepper Powder Addition on the Preparation of Fermented Red Pepper Powder]

In this experiment, the effect of red pepper powder on the pH, total titratable acidity (TTA), lactic acid bacterium (LAB), yeast content, alcohol content, color and capsaicin content of red pepper powder was investigated. Preparation Examples 4 to 7 were prepared by the following production methods, with different contents of red pepper powder added.

<One-step soaking>

The rice was soaked more than 3 times with water at 27 캜 for more than 3 hours. Thereafter, the immersed rice was sifted through sieves for 30 minutes, and the sausages were heated for 1 hour using a steamer. The temperature of the fermenting material of the roasted rice was then cooled to 27 ° C and set aside.

Thereafter, 27 ° C water was added to the sterilized tank, the dry yeast was poured into the tank, and the entry (white rice) and the cooled rice cake were added in order. Stirring was performed every 12 hours and incubation was carried out at 27 ° C for 2 days (48 hours), and when the pH reached 3.3, the cultivation was terminated.

<Two-stage soaking>

Water at 27 ° C was added to the tank containing all the paper made in the first stage, and the rice cake, the entrails and the red pepper powder were added in order. And cultured at 27 DEG C for 6 days (144 hours). When the pH was 4.4 and the alcohol content was 8 to 10% (v / v), the cultivation was terminated to prepare Production Examples 4 to 7.

The content of each material used in the above manufacturing process is shown in Table 3 below.

One-step soak Two-stage soaking Production Example 4
Production Example 5
Production Example 6
Production Example 7
Gourd (g) 37.5 26.48 26.48 25.07 23.80 Entry (white country) (g) 20 9.93 9.93 9.40 8.93 Water (g) 50 42.40 42.40 40.14 38.11 All species (g) 0 9.93 9.93 9.40 8.93 Dry yeast (g)
(dry yeast) 0.1 - - - - Red pepper powder (g) - 5.9 11.26 15.91 20.23 Total (g)
94.64 100 99.91 100 Content of red pepper powder
(weight%) - 6.23 11.26 15.91 20.23 Fermentation process 2 days (48hr) / 27 ° C 2 days to 6 days / 27 ℃

The prepared Preparation Examples 4 to 7 were subjected to measurement of pH, total titratable acidity (TTA), lactic acid bacterium content (LAB), yeast content, alcohol content and chromaticity in the same manner as in Experimental Example 1, and further capsaicin content was measured. The equipment, columns and analytical conditions used for the capsaicin content measurement are shown in Table 4, and the results are shown in Table 5.

Standard material Capsaicin, dihydrocapsincin, Sample The supernatant of each sample in the fermentation process Analytical instrument HPLC / FLD (Acquity, Waters) Analysis column YMC-Triat C18 (4.6 x 250 mm, 5 [mu] m) Mobile phase Acetonitrile: Water: Glacial acid (60: 39: 1) Analysis condition Ex? = 280 nm, Em? = 320 nm

Fermentation
Days sample pH TTA
(pH 6.6) TTA
(pH 7.2) TTA
(pH 8.5) LAB
(CFU / g) Yeast
(CFU / g) Alc
(%) Lightness Redness Yellowness Capsaicinoid
(ppm) 0 days Production Example 4
(Red pepper powder 6.23%) 4.42 11.89 14.7 18.11 <10 ² 1.1 x ^{10 8} 0 51.41 38.44 42.65 0.819 Production Example 5
(Red pepper powder 11.26%) 4.58 11.93 14.88 20.05 <10 ² 1.31x10 ⁸ - 43.8 37.89 37.02 1.12 Production Example 6
(Red pepper powder 15.91%) 4.6 14.04 17.44 23.68 <10 ² 1.31x10 ⁸ - 42.18 35.75 33.45 1.693918 Production Example 7
(Red pepper powder 20.23%) 4.66 16.28 20.56 28.93 <10 ² 1.31x10 ⁸ - 38.98 34.43 29.81 2.084686 1 day Production Example 4 3.94 18.98 22.51 27.74 1.65x10 ⁴ 1.36x10 ⁸ 4.3 53.05 38.48 44.35 0.961 Production Example 5 4.31 22.77 27.26 35.08 4.5x10 ⁴ 6.9x10 ⁷ 6.08 45.95 35.26 39.5 1.426 Production Example 6 4.52 21.79 27.2 36.21 5.1x10 ⁵ 2.3x10 ⁷ 1.4 44.38 38.81 39.19 1.804142 Production Example 7 4.63 18 23.54 33.64 6.2x10 ⁵ 5.5x10 ⁶ 0 40.63 34.84 31.21 1.903184 2 days Production Example 4 4.03 21.02 24.36 30.6 1.8 x 10 ⁴ 1.08x10 ⁸ 10.4 52.23 34.52 41.43 1.028 Production Example 5 4.35 24.14 27.81 35.19 9.1x10 ⁴ 1.4x10 ⁸ 8.5 46.77 38.94 39.29 1.841 Production Example 6 4.43 22.32 27.17 36.46 5.4x10 ⁵ 4.5 x 10 ⁷ 4.8 44.08 38.43 37.47 2.5534 Production Example 7 4.61 23.8 27.8 39.94 7.1 x 10 ⁵ 2.0x10 ⁶ 1.2 39.08 35.03 30.02 2.4078 3 days Production Example 4 4.19 21.28 23.59 30.6 1.64x10 ⁴ 5.4 x 10 ⁷ 11.9 50.37 33.5 39.41 1.169 4 days Production Example 4 4.2 21.65 25.37 33.67 1.75x10 ⁴ 8.7x10 ⁵ 12 49.33 33.325 38.28 1.142 Production Example 5 4.24 23.39 27.94 36.46 7.5 x 10 ⁴ 6.0x10 ⁶ 8.9 46.6 36.47 34.99 1.846 Production Example 6 4.4 24.39 30.81 40.82 2.3x10 ⁶ 6.5x10 ⁵ 6.2 41.68 35.2 31.57 2.4846 Production Example 7 4.55 25.44 31.81 43.13 5.65x10 ⁵ 1.8 x 10 ⁶ 3 38.88 33.17 27.87 2.6002 5 days Production Example 4 4.2 21.13 25.24 31.38 1.9x10 ⁴ 2x10 ⁵ 12 48.49 32.97 36.94 1.214 Production Example 5 4.27 22.19 26.58 36.42 6.0x10 ⁴ 2.0x10 ⁵ 9.1 44.05 34.99 33.44 1.714 Production Example 6 4.37 23.89 29.34 39.48 7.0x10 ⁵ 10 ⁵ < 6.8 42.53 33.13 29.01 2.4338 Production Example 7 4.51 25.19 31.66 44.49 2.8 x 10 ⁶ 1.0x10 ⁵ 2.6 39.49 34.46 29.26 2.5458 6 days Production Example 4 4.39 22.9 27.8 37.13 1.4x10 ⁴ 2x10 ⁵ 12.3 47.75 33.51 37.09 1.217 Production Example 5 4.35 23.32 28.13 37.76 6.2x10 ⁴ 10 ⁵ < 9.3 42.58 34.52 32.36 1.906 Production Example 6 4.41 25.54 30.99 41.53 6.0x10 ⁵ 10 ⁵ < 6.8 40.21 33.25 29.2 2.814 Production Example 7 4.46 24.62 30.52 42.45 2.5x10 ⁶ 10 ⁵ < 3.2 38.57 32.66 26.66 2.7408 8 days Production Example 6 4.37 25 30.5 42.11 5.25x10 ⁵ 1.0x10 ³ 5.8 41.11 33.65 28.12 2.5874 Production Example 7 4.41 26.61 32.52 44.95 5.35x10 ⁵ 1.0x10 ³ 5.5 40.01 32.25 25.36 2.7102 9th Production Example 6 4.37 25.67 31.32 42.33 5.7x10 ⁵ 1.0x10 ³ 5.5 41.68 37.5 32.28 2.5328 Production Example 7 4.38 27.12 32.65 45.11 1.36x10 ⁶ 1.0x10 ³ 5 39.48 32.85 25.39 2.6174

The results showed that the lower the red pepper powder content, the higher the alcohol production. These results suggest that red pepper powder, including the microorganisms present in red pepper powder, interfered with the survival of fermented yeast.

In addition, the alcohol content of the experimental groups 6 and 7 was very small, and it was confirmed that even when the number of days of fermentation was increased by more than 6 days, the alcohol content did not increase. In addition, capsaicin leaching did not occur from 3 days after fermentation, in which alcohol content was decreased in all experimental groups.

On the other hand, the higher the content of red pepper powder was, the higher the absolute elution of capsaicin was, the higher the amount of elution compared to the red pepper powder addition test group. However, when the red pepper powder content was 11.26%, the slope of capsaicin elution yield was the highest.

Therefore, it was confirmed that when the red pepper powder was added at 11.26%, the elution content was higher than that of the input powder (FIGS. 2 to 3).

[ Experimental Example  3: Confirmation of effect of multi-stage immersion process when manufacturing fermented red pepper powder]

The purpose of this experiment was to determine the effect of multi - stage dipping on the pH, total titratable acidity (TTA), lactic acid bacterium content (LAB), yeast content, alcohol content and color of red pepper flour fermentation broth. Preparation 8 (Table 6), Production Example 9 (Table 7) and Production Example 10 (Table 6) were carried out according to the contents of the following Tables 6 to 8 and the fermentation process, 8).

One-step soak Two-stage soaking (g) (weight%) (g) (weight%) Rice cake 37.5 34.9 40 26.49 Entry (white country) 20 18.6 15 9.93 water 50 46.5 64 42.38 Whole 0 0.0 15 9.93 Dry East
(dry yeast) 0.1 0.1 - - chili powder - - 17 11.26 Fermentation process 2 days (48hr) / 27 ° C 2 days to 6 days / 27 ℃

One-step soak Two-stage soaking Three-stage soaking Gourd (g) 37.5 40 40 Entry (white country) (g) 20 15 15 Water (g) 50 30 64 All species (g) 0 15 15 Dry East
(dry yeast) (g) 0.1 - - Red pepper powder (g) - - 17 Fermentation process 2 days (48hr) / 27 ° C 1 day (24hr) / 27 ℃ 2 days to 6 days / 27 ℃

One-step soak Two-stage soaking Three-stage soaking Quadruple dipping Gourd (g) 37.5 40 45 40 Entry (white country) (g) 20 15 10 15 Water (g) 50 30 30 64 All species (g) 0 15 15 15 Dry East
(dry yeast) (g) 0.1 - - - Red pepper powder (g) - - - 17 Fermentation process 2 days (48hr) / 27 ° C 1 day (24hr) / 27 ℃ 1 day (24hr) / 27 ℃ 2 days to 6 days / 27 ℃

After immersion, pH, total titratable acidity (TTA), lactic acid bacterium content (LAB), yeast content, alcohol content, color and capsaicin content were measured as in Experimental Example 2. The results are shown in Table 9 below.

Fermentation
Days sample pH TTA
(pH 6.6) TTA
(pH 7.2) TTA
(pH 8.5) LAB
(CFU / g) Yeast
(CFU / g) Alc
(%) Lightness Redness Yellowness Capsaicinoid
(ppm) 0 days Production Example 8
(Two-stage immersion) 4.54 14.44 17.62 23.29 - 1.1 x ^{10 8} 0 47.37 38.59 38.29 0.977 Production Example 9
(Three-stage immersion) 4.56 11.71 14.44 19.58 <10 ² 1.26x10 ⁸ 0 44.8 36.84 35.22 1.042 Production Example 10
(Four-stage immersion) 4.51 12.58 16.07 21.33 <10 ² 1.31x10 ⁸ 0 45.89 36.97 35.41 1.128 1 day Production Example 8 4.24 19.97 23.9 30 2.65x10 ⁴ 8.05x10 ⁷ 3 49.79 42.22 41.88 1.177 Production Example 9 4.34 21.64 27.21 34.18 2.9x10 ⁴ 1.29x10 ⁸ 4.9 46.89 39.82 40.65 1.168 Production Example 10 4.37 22.33 27.25 34.66 3.45x10 ⁴ 1.15x10 ⁸ 4.8 47.14 39.29 40.34 1.301 2 days Production Example 8 4.29 21.58 26.39 34.14 2.9x10 ⁴ 4.95x10 ⁷ 8.1 46.75 37.72 38.61 1.298 Production Example 9 4.35 23.46 28.32 36.71 3.05x10 ⁴ 8.5x10 ⁷ 8.5 46.13 36.64 35.42 1.476 Production Example 10 4.32 23.46 28.17 36.5 3.96x10 ⁴ 6.4 x 10 ⁷ 8.4 45.98 38.11 38.86 1.409 3 days Production Example 8 4.3 22.32 27.01 35.21 2.92x10 ⁴ 1.75x10 ⁷ 8.7 46.32 35.79 34.73 1.469 Production Example 9 4.29 22.53 26.89 35.81 3.15x10 ⁴ 5.2x10 ⁷ 9 45.86 36.09 35.89 1.432 Production Example 10 4.38 24.58 30.33 39.48 3.8x10 ⁴ 3.8 x 10 ⁶ 8.9 47.56 36.42 36.27 1.518 4 days Production Example 8 4.39 23.34 28.18 37.2 2.83x10 ⁴ 6.5 x 10 ⁶ 8 44.78 35.72 34.36 1.297 Production Example 9 4.3 24.8 30.12 40.05 3.2x10 ⁴ 1.7 x 10 ⁶ 8.7 49.68 36.77 37.16 1.519 Production Example 10 4.3 23.78 29.13 30.14 3.75x10 ⁴ 3.0x10 ⁶ 9.1 46.37 38.6 38.17 1.507 5 days Production Example 8 4.39 25.69 31.74 42.51 2.65x10 ⁴ 4x10 ⁵ 9.2 44.45 36.175 34.65 1.465 Production Example 9 4.35 23.43 28.27 37.22 3.35x10 ⁴ 4.0x10 ⁵ 8.8 45.54 37.24 36.95 1.476 Production Example 10 4.32 22.88 27.72 36.74 7.2 x 10 ⁴ 5.5x10 ⁵ 9.4 44.84 36.49 35.91 1,299 6 days Production Example 8 4.2 19.88 23 30.2 3.7x10 ⁴ 4x10 ⁵ 8.6 44.79 37.47 36.68 1.437 Production Example 9 4.33 24.02 28.12 37.25 7.5 x 10 ⁴ 8.5x10 ⁵ 8.7 43.67 36.09 34.81 1.415 Production Example 10 4.23 22.38 27.07 35.74 1.8x10 ⁵ 2.6x10 ⁵ 9.1 44.15 35.68 34.45 1.539

As a result, fermentation was stably performed in both stages 2, 3 and 4, and there was no significant difference in the number of metabolites and the number of viable cells including capsaicin (FIG. 4). Therefore, it can be concluded that the number of immersion does not show a large difference in the amount of metabolite production and viable cell count.

[ Experimental Example  4: Confirmation of effect of pretreatment of red pepper powder on fermentation of red pepper powder]

In this experiment, the effect of pretreatment of red pepper powder before adding red pepper powder to capsaicin content and alcohol content of red pepper powder was investigated. Preparative Examples 11 to 12 were prepared according to the contents of Table 10 and the fermentation process using the 'lyophilized red pepper powder' which was subjected to a pretreatment process and 'red pepper powder in which alcohol was dipped and then heated and alcohol was removed'.

 One-step soak Two-stage soaking Untreated group Production Example 11
(Freeze-dried) Production Example 12
(Alcohol soaking) Gourd (g) 37.5 26.48 26.48 26.48 Entry (white country) (g) 20 9.93 9.93 9.93 Water (g) 50 42.40 42.40 42.40 All species (g) 0 9.93 9.93 9.93 Dry East
(dry yeast) (g) 0.1 - - - Red pepper powder (g) - 11.26
(No treatment
chili powder) 11.26
(Freeze-dried
chili powder) 11.26
(Hot pepper powder after alcohol dipping) Fermentation process 2 days (48hr) / 27 ° C 2 days to 6 days / 27 ℃

After immersion, the respective capsaicin content and alcohol content were measured as in Experimental Example 2 above.

As a result of the experiment, in the case of the alcohol immersion test group, the capsaicin extracting amount was larger than that of the control (no treatment group) from the beginning of fermentation to the end of fermentation (FIG. It was judged that the above results were obtained because the pretreatment step of alcohol immersion changed the condition of red pepper powder cells to a better condition for capsaicin elution and that the Bacillus strain remaining in the red pepper powder was killed during the heating process and the environment was favorable for alcohol fermentation .

On the other hand, in the case of the lyophilized experimental group, the produced alcohol content was lower than that of the untreated group, but the capsaicin content eluted was larger (FIG. 5). It was judged that the above results were obtained when the red pepper powder cells were changed to better conditions for capsaicin elution by the freeze-drying process.

[ Experimental Example  5: Effect of red pepper powder content and water addition amount on the preparation of fermented red pepper powder]

In this experiment, the effects of pepper powder content and water addition amount on capsaicin, amino nitrogen and reducing sugar were examined by controlling the content of the pepper powder and water in the amounts set in Experimental Examples 1 to 4.

Production Example 13 was prepared according to the contents of Table 11 below and the fermentation process, with 11.26% of red pepper powder and 42.4% of water. At this time, Comparative Examples 1 and 2 were prepared and used according to the contents of Table 11 and the fermentation process as Comparative Examples.

However, when the red pepper powder was immersed in alcohol in Experimental Example 4, the capsaicin extraction rate was high. Therefore, the fermentation of the main species was continued for 6 days to produce alcohol, followed by addition of red pepper powder for 3 days. At this time, the control group, the non-treated group, fermented for 6 days by adding red pepper powder before fermentation.

1st stage
immersion Two-stage soaking Untreated group
(Control group) Production Example 13
(Red pepper powder 11.26%
Water addition amount 42.4%) Comparative Example 1
(Red pepper powder 11.26%
Water addition amount 26.62%) Comparative Example 2
(Red pepper powder 21.22%
Water addition amount 37.64%) Gourd (g) 37.5 26.48 26.48 35.50 23.51 Entry (white country) (g) 20 9.93 9.93 13.31 8.82 Water (g) 50 42.4 42.4 26.62 37.64 All species (g) 0 9.93 9.93 13.31 8.82 Dry East
(dry yeast) (g) 0.1 0 0 0.00 0.00 Red pepper powder (g) 0 11.26 11.26 11.26 21.22 Total (g) 107.6 100 100 100.00 100.00 Fermentation process 48hr / 28 ° C 6 days / 28 ℃ 6 days / 28 ℃
: After 6 days of fermentation, adding red pepper powder to ferment for 3 days 6 days / 28 ℃
: After 6 days of fermentation, adding red pepper powder to ferment for 3 days 6 days / 28 ℃
: After 6 days of fermentation, adding red pepper powder to ferment for 3 days

After immersion, the content of capsaicin was measured by the method described in Experimental Example 2. Amino nitrogen was also analyzed using the formal titration method. That is, 0.1 NaOH solution was titrated to pH 8.5 and neutral formalin solution (pH 8.5) was applied to the sample. Reducing sugar was prepared by comparing glucose with a standard solution and using 3,5-dinitrosalicylic acid (DNS) and Rochelle salt to determine the absorbance (570 nm) Respectively.

As a result of the experiment, the alcohol content was about 5% higher in the early stage of fermentation because no red pepper powder was added, and the capsaicin content thus extracted was also high. Production Example 13 showed higher content of capsaicin in the initial stage of fermentation than that of the untreated group, and the increase rate of the extraction with the passage of the experiment was also high. Comparative Example 1 in which the water addition amount was decreased than that in Production Example 13 did not have a high extraction increase rate according to the experiment date. In Comparative Example 2 in which the red pepper powder content was increased about twice compared to that of Production Example 13, the capsaicin content was the highest, (Fig. 6).

In addition, as the fermentation period was increased in all the experimental groups, the content of amino acids including amino acids such as sweeteness, richness, sour taste, organic acid and reducing sugar was increased (FIG. 7).

From the above results, it can be concluded that when the fermented red pepper powder of the present invention is applied to baking, it can produce a harmonious and aged taste.

[ Example  1: Preparation of fermented red pepper powder]

In this example, the water addition amount, the red pepper powder content, the soaking time And fermented red pepper powder.

<One-time immersion: Whole  Manufacturing>

The rice was soaked more than 3 times with water at 27 캜 for more than 3 hours. Thereafter, the immersed rice was sifted through sieves for 30 minutes, and the sausages were heated for 1 hour using a steamer. The temperature of the fermenting material of the roasted rice was then cooled to 27 ° C and set aside.

Then, 46.47 g of water at 27 캜 was added to the sterilized tank, 0.09 g of the dry yeast was poured into the tank, 18.59 g of the immigration (white poultry) and 34.85 g of the cooled black rice were added in order. This was stirred every 12 hours and cultured at 27 ° C for 2 days (48 hours), and the culture was terminated at pH 3.3.

&Lt; 2-step soaking: production of fermented broth of pepper &

42.40 g of water at 27 ° C was added to a tank containing 9.93 g of pre-fermented soybean cake, 26.48 g of rice cake, 9.93 g of granules were first stirred for 12 hours at 6 hours (144 hours) .

Then, 11.26 g of red pepper powder was added, and the mixture was stirred for 12 hours and cultured at 27 ° C. for 3 days (72 hours). When the pH was 4.4 and the alcohol content was 8 to 10% (v / v) .

The materials and contents used in the above manufacturing process are shown in Table 12 below.

1 step soak (weight%) Two-stage immersion (% by weight) Rice cake 34.85 26.48 Entry (white country) 18.59 9.93 water 46.47 42.40 Whole 0.00 9.93 Dry East
(dry yeast) 0.09 - chili powder 0.00 11.26 Sum 100.00 100.00 Fermentation process 2 days (48hr) / 27 ° C 6 days (144 hrs) to 9 days (216 hrs) / 27 ° C

[ Example  2: Preparation of lyophilized red pepper powder fermentation broth]

In this example, the water addition amount, the red pepper powder content, the soaking time The number of times was set, and red pepper powder was prepared by using pretreated red pepper powder.

<One-time immersion: Whole  Manufacturing>

The rice was soaked more than 3 times with water at 27 캜 for 3 hours or more. Thereafter, the immersed rice was sifted through sieves for 30 minutes, and the sausages were heated for 1 hour using a steamer. The temperature of the fermenting material of the roasted rice was then cooled to 27 ° C and set aside.

Then, 46.47 g of water at 27 캜 was added to the sterilized tank, 0.09 g of the dry yeast was poured into the tank, 18.59 g of the immigration (white poultry) and 34.85 g of the cooled black rice were added in order. This was stirred every 12 hours and cultured at 27 ° C for 2 days (48 hours), and the culture was terminated at pH 3.3.

&Lt; 2-step soaking: production of fermented broth of pepper &

42.40 g of water at 27 ° C was added to a tank containing 9.93 g of pre-fermented soybean cake, 26.48 g of rice cake, 9.93 g of granules were first stirred for 12 hours at 6 hours (144 hours) .

Then, 11.26 g of red pepper powder was added, and the mixture was stirred for 12 hours and cultured at 27 ° C. for 3 days (72 hours). When the pH was 4.4 and the alcohol content was 8 to 10% (v / v) .

The materials and contents used in the above manufacturing process are shown in Table 13 below.

1 step soak (weight%) Two-stage immersion (% by weight) Rice cake 34.85 26.48 Entry (white country) 18.59 9.93 water 46.47 42.40 Whole 0.00 9.93 Dry East
(dry yeast) 0.09 - Freeze dried red pepper powder 0.00 11.26 Sum 100.00 100.00 Fermentation process 2 days (48hr) / 27 ° C 6 days (144 hrs) to 9 days (216 hrs) / 27 ° C

Claims (11)

delete delete delete delete (A) placing water in a sterilized tank, stirring yeast every 8 to 16 hours with yeast, entrants, and rice cakes, and incubating at 25 to 29 ° C for 1 to 3 days; And
(B) after the step (a), the tank is filled with water, hot pepper, admission and red pepper powder; Lt; / RTI &gt;
In the step (b)
Wherein the capsicin elution yield of red pepper powder is increased by adding red pepper powder in an amount of 11.26 to 15.91 wt% based on the total weight of the red pepper powder, and determining whether the culture is completed based on capsaicin concentration or ethanol concentration or pH.
delete delete 6. The method of claim 5,
The method for producing a fermented red pepper powder according to claim 1,
Between the steps (a) and (b)
(A-1) a step of adding water, hot pepper, and admission into the tank and culturing the same.
9. The method of claim 8,
The step (a-1)
Wherein the fermentation is performed repeatedly.
6. The method of claim 5,
The red pepper powder of step (b)
Wherein the freeze-dried red pepper powder is freeze-dried red pepper powder, or is red pepper powder in which ethanol is volatilized after being immersed in ethanol.
6. The method of claim 5,
The step (b)
Wherein the fermentation is carried out by adding water, hot pepper and admission to the tank, and adding red pepper powder.

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