KR101839269B1 - Manufacturing method of GOCHUJANG with inhibition of blood glucose Elevation - Google Patents

Abstract

The present invention relates to a red pepper paste manufacturing method comprising an ingredient preparing step (10), a making step (20), and an aging step (30). Red pepper powder is made by using Dang-jo chili pepper and Mi-in green chili pepper, which have high AGI contents. The Dang-jo chili pepper, which has a high AGI content but is hard to dry, is allowed to be dried, and the Mi-in green chili pepper, which has a high AGI content but is less spicy, is used to regulate spiciness while maintaining an AGI effect. Erythritol or stevia, which does not increase a glucose level, is used for saccharification during a red pepper paste manufacturing procedure instead of using malt, starch syrup, or grain syrup. Water boiled with chili peppers makes an AGI content higher regardless of chili pepper powder, ground Chinese yam makes high nutrition, and mucin pituitousness coming from Chinese yam juice adds more glutinosity, and thus, even people, who hesitate to eat a red pepper paste because of a blood sugar concern, are able to eat the red pepper paste without any hesitation.

Description

{Manufacturing method of GOCHUJANG with inhibition of blood glucose elevation}

The present invention relates to a method for producing red pepper paste comprising a red pepper containing a component inhibiting the rise of diabetes and a component inhibiting the rise of diabetes, It is to make kochujang which is main raw material of sugarcane red pepper, beautiful green pepper, erythritol, stevia and yam powder to help inhibit the rise.

Diabetes is a disease that is named after urine releases glucose. In normal people, glucose is controlled in a proper range so that no sugar is released into the urine. This is because the hormone called 'insulin', which is secreted from the pancreas, plays an important role. However, if insulin is insufficient or insulin does not work properly, blood sugar will rise and blood glucose will be constantly being elevated. Diabetes mellitus is a condition that causes glucose to escape from the urine. In this case, Because the amount of urine is increased, the body lacks water, and it feels severe thirst. Since nutrients are not used in the body, they feel fatigue and lose weight despite eating well.

Diabetes mellitus is divided into insulin-dependent diabetes mellitus and non-insulin-dependent diabetes mellitus. In the latter case, it is necessary to control foods and the like as the object of the present invention.

Therefore, in order to treat diabetes, direct injection of 'insulin' or a method to promote secretion is used.

In general, the carbohydrate intake through food is mostly absorbed in the small intestine. If the insulin function is lowered, it will cause the blood sugar to be rapidly increased. Therefore, Is important for diabetics.

Α-Glucosidase Inhibitors (AGIs) inhibit the degradation of polysaccharides into glucose. When foods containing a large amount of AGI are consumed, AGI inhibits the degradation of polysaccharides in the small intestine, resulting in digestion of complex carbohydrates And absorption is delayed to suppress postprandial hyperglycemia and reduce hyperinsulinemia. The heat transferred to the large intestine without being absorbed is metabolized into a short-chain fatty acid by the microbes in the large intestine, . Therefore, the absorption of carbohydrate is delayed without loss of calories, so that diabetic management is performed without side effects. Therefore, alpha-glucosidase inhibitor is contained. Diabetic management through ingestion of food is very important for prevention of diabetes as well as diabetic patients .

Accordingly, the present inventor has developed a food which is effective for inhibiting the increase of blood glucose level, and thus it has been desired to help diabetics. Particularly, Korean people commonly selected kochujang which can be easily ingested, and some diabetic patients suffered from saccharification I knew that I was reluctant to gochujang, so I tried to help dietary choices by controlling the diabetes even if I was taking kochujang.

As described above, there have been many reports on substances having AGI activity for enhancing blood glucose levels in the Korean Intellectual Property Office (KIPO) literature and general literature, and as a food using kochujang which is useful for diabetes, 1) Korean Patent No. 100462330 " 2] In patent No. 100642867 entitled " Anti-cancer functional herb kochujang excellent in sensuality ", a herb is added to kochujang to prepare a functional kochujang preparation 3) Patent No. 100719224 discloses " Functional kochujang preparation method ", which discloses functional kochujang added with kochujang, and 4) Patent No. 101195316, "active kochujang with alpha-glucosidase inhibitor " A method of manufacturing a red pepper paste by selecting an AGI-rich red pepper has been disclosed There.

5) Patent Application No. 101325849 entitled " Chungkukjang for Prevention or Improvement of Diabetes Mellitus Containing Saccharomyces cerevisiae Extracts ", which uses the saccharified red pepper used in the present invention, discloses Chungkukjang using saccharified red pepper. 6) Patent Application Publication No. 1020130162284, 7] Japanese Patent Application Laid-Open No. 1020130138424 discloses a method for producing soybean paste using soybean paste pepper seeds and ground stone roots. In the present invention, saccharide red pepper with a high level of AGI rearing and beautiful green pepper are used. In particular, the present invention uses nutrients of hemp, And that the mucin of the mucus helps to protect the stomach wall, Instead of a small amount of sugar, erythritol or stevia to increase the effect of suppressing the rise in blood sugar, nutritional enrichment, so that diabetic patients can be consumed without any hesitation.

1. Korean Patent No. 100462330 2. Korean Patent No. 100642867 3. Korean Patent No. 100719224 4. Korean Patent No. 101195316 5. Korean Patent No. 101325849 6. Korean Patent Publication No. 1020130162284 7. Korean Patent Publication No. 1020130138424

Therefore, in the process of manufacturing a kochujang according to the present invention, it is known that diabetic patients are reluctant to eat kochujang due to the control of blood glucose in the process of developing food, and thus they are less susceptible to hot spices and have a high AGI content, It is based on the fresh green pepper with high AGI content, but it is also added nutritional richness as well as controlling the blood sugar level by adding ground beef. In order to give sweetness, erythritol or stevia, which is not sugar, So that the diabetic patients would be able to consume kochujang without any burden.

According to an aspect of the present invention for achieving the above object, the present invention mainly comprises a material preparation step (10), a soaking step (20) and an aging step (30).

In preparing the ingredients, the red pepper powder (11) and the glutinous rice (12) added with the sweet pepper or the sweet pepper and the sugar (13) selected at least one of erythritol or stevia to sweeten the sweet pepper Kochujang is made by using the red pepper powder (14), grain powder (15) selected from glutinous rice flour, brown rice flour, rice flour and barley flour (15), meju flour (16) and sun salt flour (17).

Therefore, erythritol or stevia, which does not increase the sugar level of maltose, starch syrup, or tannin used for saccharification in the process of manufacturing the kochujang of the present invention, In addition to the red pepper powder, it increases the AGI content. It also makes it possible to dry the sugarcane pepper which is high in AGI content but difficult to dry. Also, it has a good AGI content, but the hot pepper powder, It was used to maintain the AGI effect but to control the pungent taste, to enrich the nutrition by the browning, to add the stickiness by the mucin mucin from the juice, and to protect the stomach wall Mucin is contained in a large amount, so it is effective to protect stomach even when eating kochujang, Because of the blood sugar, people who do not want to eat gochujang can be eaten without any burden.

BRIEF DESCRIPTION OF THE DRAWINGS FIG.

Hereinafter, specific details for producing the red pepper paste according to the present invention will be described below.

As shown in FIG. 1, the present invention mainly comprises a material preparation step 10, a soaking step 20 and an aging step 30, wherein the step of preparing the material used in the step (20) (10), and the step of immersing the kochujang in water is the aging step (30).

There was a slight change in the way to dip the kochujang by region and time, and there was a slight change according to the actual production method of the conventional kochujang or the improved kochujang.

Although it is a conventional traditional method to use malt to make an actual saccharification, a more simple method of using syrup or syrup is also disclosed.

Therefore, although there are various differences in the manufacturing method, the present invention does not refer to the manufacturing method in the range of the uniformity, but the embodiment will be described based on one improved manufacturing method.

1. Material preparation step (10)

Chili powder (11) is known to promote the metabolic function of pepper itself, and helps people who are cold in the cold due to the poisoning, help to warm them up, and to relieve vomiting, abdominal pain, diarrhea, and indigestion. However, in the manufacturing process of kochujang, there is a tendency to worry about blood glucose control due to saccharification process. To prevent this, the present invention uses a variety of AGI without high malt, starch or syrup.

Among them, the red pepper and the beautiful green pepper were selected and used, and the component of the sugar-pepper called the alpha-glucosidase inhibitor (AGI) was contained about 5 times as much as that of the common red pepper to prevent diabetes and to control the blood glucose . However, it is not easy to make red pepper powder because it is difficult to dry with red pepper powder, and it can help to shorten drying time and prevent nutrition loss by using chopped red pepper paste or using a near infrared ray dryer.

The beautiful green pepper has been reported to show that the AGI ingredient in one of the green peppers shows the same efficacy as the 40mg of acarbose (a diabetic's hypoglycemic drug). However, since the characteristic of the beautiful green pepper is less spicy, the present invention uses a green pepper as a role of controlling the hot taste with high AGI content.

Each red pepper powder was dried and pulverized to a size of 300 to 400 mesh.

Galuma (12) is known to be effective in preventing diabetes. Yams contain ingredients that calm the diabetes, which helps lower blood sugar. Mucins, which are abundant in the goats, And the mucin component causes a lot of mucosubstance due to the mushin component. Therefore, in the step of immersing the kochujang after dipping it, the kochujang is further cured to control the physical properties.

In the method of soaking the kochujang, it is a conventional traditional method to use maltose to make glycation, but a lot of methods of using syrup or zoicchuan more and more are being started. However, for the purpose of the present invention, erythritol or stevia was used as the sugar (13) which does not increase blood sugar while being sweet, Erythritol has a sweetness of about 70 to 80% Sweeteners you have. It is used as a low calorie sweetener because it is discharged almost without being absorbed into the body. It is also known as diabetic sugar because it does not raise the blood sugar index because it has almost no blood sugar index. Stevia is a kind of herb, Stevioside 'is sweet, and because it does not increase blood insulin levels, unlike sugar, it is used as a substitute for sugar in diabetic and diabetic complications.

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The purpose of the present invention is to increase the AGI content while eating kochujang. The fruit of the saccharified green pepper and the beautiful green pepper and the pepper leaf are separately or together watered to make the red pepper (14). In order to utilize the AGI content, it was tried to extract AGI by using water of sugarcane red pepper or beautiful green pepper.

However, to maintain quantitative properties, pepper leaves and 1 kg of red pepper are added to 3 kg of water and boiled at 100 ° C or higher for 5 to 10 hours to filter off 1.5 kg of red pepper.

Grain powder (15) can be selected from glutinous rice flour, brown rice flour, rice flour and barley flour. Accordingly, the kinds of kochujang are classified into glutinous rice kochujang, barley kochujang, and the like. There are differences in the time taken to remove or the time to increase (boil) according to the kind of the actual grains. In the present invention, common glutinous rice flour is used.

The glutinous rice flour can be made into glutinous rice flour (30 ~ 40mesh) after grinding glutinous rice with red pepper (14).

Meju flour (16) used Meju flour easily obtainable on the market, and sun dried flour (17) used liver to prevent corruption.

2. The immersion step (20)

In the case of glutinous rice kochujang, glutinous rice is poured into water, ground, ground, and saccharified using malt, followed by meju powder and red pepper powder. , Salt and so on, and then aging is a common conventional manufacturing method.

In addition, various modified methods may be used. However, in the present invention, a method of making an improved type of grain powder 15 using glutinous rice flour will be described.

The method of the present invention is a method of the improved type manufacturing method in which glutinous rice among the cereal flour 15 is crushed by the red pepper 14 and then steamed at 0 to 27% by weight of the glutinous rice flour, ), 28 to 32% by weight of malt (12), 6 to 37% by weight of ground malt (12), 3 to 6% by weight of sugar (13), 9 to 13% Mix and mix. In this process, 15-20 wt% of red pepper (14) can be added to control the physical properties so that the red pepper is not too much, and the shochu can be mixed to function as an antiseptic.

Also, in order to make glutinous rice flour, general water may be used instead of red pepper water (14), and general water can be used instead of red pepper water (14) to control physical properties.

In addition, in the above production method, the production method in which the glutinous rice powder is steamed at 22 to 27 wt% and the glutinous rice is 6 to 10 wt% is mixed with other ingredients, and as another manufacturing method, glutinous rice powder is not added, And only 28 to 37% by weight of the mixture is boiled with other ingredients, followed by aging or natural fermentation after mixing. However, even if using only ghoulma, it will have the effect and physical properties of kochujang, It has an effect of inhibiting the increase of blood glucose level, a protection effect of gastric wall and a physical property effect as a mucus.

This difference is different from other traditional kochujang, more nutritious and functional kochujang provide better and can help to suppress the rise in blood sugar.

The composition ratios in the basic invention are shown in Table 1 below.

A specific example of the above composition ratio will be described below.

≪ Example 1 >

The red pepper powder 11 is obtained by using only the red pepper powder and the gruel 12. It is called the red pepper powder 14 and the powdered glutinous rice powder 22-27 wt% 6 to 10% by weight of ground gum 12, 9 to 13% by weight of meju powder 16, and 8 to 12% by weight of sunlight 17 are mixed and mixed. In this process, 15-20 wt% of red pepper (14) is added to control the physical properties so that the red pepper is not too much.

Table 2 shows the composition ratios of the respective examples disclosed in the present invention.

< Example 2 >

The red pepper powder 11 is prepared by using erythritol as the red pepper powder, the brown rice hull 12 and the sugar powder 13 and is referred to as the red pepper powder 14 so that the powdered rice powder is pulverized in an amount of 22 to 27 wt% 28 to 32% by weight of red pepper powder (11), 6 to 10% by weight of gruel 12, 3 to 6% by weight of erythritol, 9 to 13% by weight of meju powder 16 and 8 to 12% Are mixed and mixed. In this process, 15-20 wt% of red pepper (14) is added to control the physical properties so that the red pepper is not too much.

&Lt; Example 3 >

Chili powder (11) is a mixture of sugarcane chili and beautiful green pepper. It is made of only brown rice (12). It is called hot red pepper (14) and steamed 22 ~ 27wt% of crushed glutinous rice powder. 20 to 25% by weight of bamboo grass, 3 to 12% of beautiful green pepper, 6 to 10% by weight of ground gum (12), 9 to 13% by weight of meju powder (16) and 8 to 12% by weight of sunlight salt (17). As for the beautiful green pepper, the AGI content is high, but the spicy taste is less, so the ratio is relatively smaller than that of the sacred pepper. In this process, 15-20 wt% of red pepper (14) is added to control the physical properties so that the red pepper is not too much.

<Example 4>

The red pepper powder 11 was prepared by using saccharide red pepper and beautiful green pepper powder and using erythritol as the glutinous rice powder 12 and the sugar powder 13. The green powder 12 was steamed with 22 to 27 wt% In a moderately hot state, 20 to 25% by weight of sugarcane chili powder, 3 to 12% of beautiful green pepper, 6 to 10% by weight of ground gum (12), 3 to 6% by weight of erythritol, 9 to 13% by weight of meju powder 8 to 12% by weight of the salt (17) are mixed and mixed. In this process, 15-20 wt% of red pepper (14) is added to control the physical properties so that the red pepper is not too much.

&Lt; Example 5 >

The red pepper powder (11) is made of sugarcane red pepper (12) and sugar (13), erythritol and stevia are used, and the red pepper powder (14) is called so that the powdered glutinous rice powder is pulverized in an amount of 22 to 27% 28 to 32% by weight of the saccharified red pepper powder 11 and 6 to 10% by weight of ground gum 12, 1 to 2% by weight of erythritol, 1 to 5% by weight of stevia and 9 to 13% by weight of meju powder 16, 8 to 12% by weight of the salt (17) are mixed and mixed. In this process, 15-20 wt% of red pepper (14) is added to control the physical properties so that the red pepper is not too much.

&Lt; Example 6 >

Chili powder (11) is a mixture of garlic paste (12) and sugarcane (13), which is made of sugarcane red pepper and beautiful green pepper, and erythritol and stevia, The mixture is then heated to a temperature of 20 to 25% by weight of the red pepper powder, 3 to 12% of the green pepper and 6 to 10% by weight of garnet (12), 1 to 2% by weight of erythritol, 1 to 5% by weight of stevia, (16) 9-13% by weight and the salt (17) 8-12% by weight. In this process, 15-20 wt% of red pepper (14) is added to control the physical properties so that the red pepper is not too much.

&Lt; Example 7 >

In Example 7, 28 to 32% by weight of the saccharified red pepper powder (11), 28 to 37% by weight of ground gum (12) and meju powder (16) 9-13% by weight and (17) 8-12% by weight of the mixture are mixed, and the mixture is boiled, cooled, and then aged or mixed for natural fermentation. In this process, 15-20 wt% of red pepper (14) is added to control the physical properties so that the red pepper is not too much.

&Lt; Example 8 >

In Example 8, 28 to 32% by weight of the saccharified red pepper powder (11) and 3 to 6% by weight of erythritol were used, but only glutinous rice powder was not used under the conditions of Example 2, 9 to 13% by weight of meju powder (16) and 8 to 12% by weight of salted salted (17), and the mixture is boiled, cooled and then aged or mixed for natural fermentation. In this process, 15-20 wt% of red pepper (14) is added to control the physical properties so that the red pepper is not too much.

&Lt; Example 9 >

In Example 9, only glutinous rice flour was not used and 28-27% by weight of glutinous rice flour (12) was used under the conditions of Example 3, and it was confirmed that 20-25% by weight of sugarcane chili powder, 3-12% (16) 9-13% by weight and (17) 8-12% by weight of the mixture are mixed, and the mixture is boiled, cooled, and then aged or mixed for natural fermentation. In this process, 15-20 wt% of red pepper (14) is added to control the physical properties so that the red pepper is not too much.

&Lt; Example 10 >

In Example 10, only glutinous rice flour was not used and 28-27% by weight of glutinous rice flour (12) was used under the conditions of Example 4, and it was confirmed that 20-25% by weight of sugarcane chili powder, 3-12% To 6 wt%, Meju flour (9), 9-13 wt% and 8-12 wt% of salt (17) are mixed and boiled, cooled, and then aged or naturally fermented. In this process, 15-20 wt% of red pepper (14) is added to control the physical properties so that the red pepper is not too much.

&Lt; Example 11 >

In Example 11, 28 to 32% by weight of the saccharified red pepper powder (11) and 1 to 2% by weight of erythritol were used, but only glutinous rice powder was not used under the conditions of Example 5, 1 to 5% by weight of stevia, 9 to 13% by weight of meju powder (16) and 8 to 12% by weight of salted salted (17), and then the mixture is boiled and cooled. In this process, 15-20 wt% of red pepper (14) is added to control the physical properties so that the red pepper is not too much.

&Lt; Example 12 >

In Example 12, only 28-27% by weight of glutinous rice flour (12) was used instead of glutinous rice flour under the conditions of Example 6, and 20-25% by weight of sugarcane chili powder, 3-12% of beautiful green pepper and erythritol 1 (2) ~ 2 wt%, Stevia 1 ~ 5 wt%, Meju flour (9) 9 ~ 13 wt%, and sun salt (17) 8 ~ 12 wt% are mixed and then boiled, cooled and then aged or naturally fermented. In this process, 15-20 wt% of red pepper (14) is added to control the physical properties so that the red pepper is not too much.

In addition, in the above embodiments, water may be used instead of the hot pepper water.

In the above embodiments, soju can be mixed to function as a preservative.

3. Aging step (30)

In the above, the soaked kochujang is put into a jar and fermented. In order to prevent corruption and browning, the upper part may be additionally covered with sun-salt, and the aging temperature is preferably about 4 to 10 ° C. This is to prevent excessive entanglement due to the mucilage component of the brown horse.

Although the present invention has been described with reference to the above embodiments, it is to be understood that the present invention is not limited to the above-described embodiment, and that various changes, substitutions and alterations can be made hereto without departing from the spirit of the present invention. Variations and modifications are possible.

According to the present invention, the koji paste prepared by the method of the present invention can be used more easily and easily, and can contribute to the development of the kochujang industry by producing the koji paste containing the ingredients of the saccharified red pepper and the ingredients of the sauce.

10: Preparation of material Step 11: red pepper powder
12: Do not get tired 13: Sugar
14: red pepper water 15: grain powder
16: Meju flour 17: Sun salt
20: soaking step 30: ripening step

Claims (8)

In a method for manufacturing a kochujang,
A material preparation step 10, a soaking step 20, and an aging step 30,
In the preparation step (10), 300-300mesh of red pepper powder (11), gruel (12), 3kg of water, and 1kg of pepper leaves, sugarcane pepper and beautiful green pepper are boiled at 100 ° C or higher for 5-10 hours, (14), which is obtained by filtering red pepper water, and (14) preparing glutinous rice flour which is pulverized.
28 to 32% by weight of red pepper powder 11, 6 to 10% by weight of glutinous rice powder 12, 22 to 27% by weight of ground glutinous rice powder called meju powder 14 16 to 9 wt%, 13 to 13 wt%, 8 to 12 wt% of the salt of sunlight (17), and 15 to 20 wt% of the red pepper (14), wherein the red pepper powder is a saccharified red pepper powder;
In the fermentation step (30), fermenting the soaked kochujang at the fermentation temperature of 4 ~ 10 ℃;
Characterized in that the method comprises the steps of: In a method for manufacturing a kochujang,
A material preparation step 10, a soaking step 20, and an aging step 30,
In the preparation step (10), 300-300mesh of red pepper powder (11), gruel (12), 3kg of water, and 1kg of pepper leaves, sugarcane pepper and beautiful green pepper are boiled at 100 ° C or higher for 5-10 hours, Preparing red pepper water (14) by filtering the red pepper water;
28 to 32% by weight of the red pepper powder 11, 28 to 37% by weight of the gruel 12, 9 to 13% by weight of the meju powder 16, 8 to 12% by weight of the salty salt 17 in the immersion step 20, And 15 to 20% by weight of the red pepper (14), wherein the red pepper powder is a saccharified red pepper powder;
In the fermentation step (30), fermenting the soaked kochujang at the fermentation temperature of 4 ~ 10 ℃;
Characterized in that the method comprises the steps of: 3. The method according to any one of claims 1 to 2,
In the dipping step 20,
And 3 to 6% by weight of sugar (13)
Wherein the sugar is erythritol. 3. The method according to any one of claims 1 to 2,
In the dipping step 20,
28 to 32% by weight of the red pepper powder (11) is composed of 20 to 25% by weight of the red pepper powder and 3 to 12% of the green pepper 3. The method according to any one of claims 1 to 2,
In the dipping step 20,
28 to 32% by weight of the red pepper powder (11) is composed of 20 to 25% by weight of the red pepper powder and 3 to 12% of the beautiful green pepper powder.
And 3 to 6% by weight of sugar (13)
Wherein the sugar is erythritol. The method of claim 3,
In the dipping step 20,
Characterized in that 3 to 6% by weight of the sugar (13) is composed of 1 to 2% by weight of erythritol and 1 to 5% by weight of stevia 6. The method of claim 5,
In the dipping step 20,
Characterized in that 3 to 6% by weight of the sugar (13) is composed of 1 to 2% by weight of erythritol and 1 to 5% by weight of stevia delete

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