KR101855003B1 - Process for Oats Red Pepper Paste And Oats Red Pepper Paste Manufactured Thereby - Google Patents
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- KR101855003B1 KR101855003B1 KR1020160149902A KR20160149902A KR101855003B1 KR 101855003 B1 KR101855003 B1 KR 101855003B1 KR 1020160149902 A KR1020160149902 A KR 1020160149902A KR 20160149902 A KR20160149902 A KR 20160149902A KR 101855003 B1 KR101855003 B1 KR 101855003B1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- A23L11/20—
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/70—Germinated pulse products, e.g. from soy bean sprouts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/328—Foods, ingredients or supplements having a functional effect on health having effect on glycaemic control and diabetes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/332—Promoters of weight control and weight loss
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Abstract
Description
본 발명은 귀리 고추장의 제조방법 및 그로부터 제조된 귀리 고추장에 관한 것으로서, 보다 구체적으로 본 발명은 찹쌀 대신에 발아 귀리를 이강주(梨薑酒)로 불리고, 이강주로 거른 엿기름 거름액, 이강주로 침출(浸出)시킨 정향(丁香) 침출액 등을 사용하여 식이섬유 및 베타글루칸의 함량을 제고시킬 뿐만 아니라 당도를 낮춤으로써 당뇨병 예방 및 다이어트에 크게 기여할 수 있는 것을 특징으로 하는 귀리 고추장의 제조방법 및 그로부터 제조된 귀리 고추장에 관한 것이다.The present invention relates to a process for producing oatsu kochujang and oatsu kochujang produced therefrom. More particularly, the present invention relates to a process for producing oatsu kochujang, in which germinated oats are named as rice ginseng instead of glutinous rice, and leached with molasses The present invention relates to a method for producing oat kochujang, which is characterized by being able to increase the content of dietary fiber and beta-glucan by using a cocoa extract, It is about oat kochujang.
고추장은 고춧가루를 주원료로 하여 찹쌀과 매주 등을 섞어 만드는 대한민국의 전통음식으로서, 된장, 간장과 함께 우리나라의 대표적인 전통 양념 중 하나이다. 한국요리에서 고추장의 쓰임새는 매우 다양한데, 구체적으로 찌개, 나물 등 요리를 만들 때 사용하기도 하며, 무, 더덕, 도라지, 매실 등을 박아 넣어 장아찌를 만들기도 한다. Kochujang is a traditional Korean dish made by mixing glutinous rice and weekly with red pepper powder as its main ingredient. It is one of the representative traditional Korean sauces along with miso and soy sauce. In Korean cuisine, the use of kochujang is very diverse. It can be used to make dishes such as stew, herb, and pickled radish, bellflower, bellflower, and plum.
고추장을 제조하기 위한 방법은 일반적으로 고춧가루를 주원료로 찹쌀가루와 매주가루, 소금, 물 등을 섞은 후에, 옹기에 담아 뚜껑을 밀봉한 뒤에 서늘한 곳에서 발효시켜 만든다. 고추장을 만들 때 일반적으로 쓰이는 찹쌀가루 대신에 쌀, 밀 또는 보리를 빻은 가루를 쓸 수도 있고, 특히 단맛을 내기 위해 엿기름, 꿀, 설탕 등을 첨가하기도 하며, 식초를 첨가하면 초고추장이 된다. Generally, red pepper powder is mixed with glutinous rice flour, weekly powder, salt, water, etc., and then it is put into Onggi and the lid is sealed and fermented in a cool place. It is also possible to use rice, wheat or barley flour instead of the usual glutinous rice flour for making kochujang, and add malt, honey, sugar, etc. To add sweetness.
몇 년 전만 해도 ‘짠맛’이나 ‘단맛’은 음식의 맛을 더해주는 중요한 요소로 여겨졌고, 적당히 짜지 않아 ‘밋밋하다’혹은 ‘싱겁다’는 평가를 받으면 ‘맛있는 음식’과는 거리가 멀게 느껴질 정도였다. 디저트를 먹을 때도 ‘심심한 맛’이 나면 매력적인 느낌이 덜하다는 평가를 받았다. A few years ago, 'salty' or 'sweet' was considered to be an important factor in adding to the taste of food. If it was evaluated as 'plain' or 'singular', it would be far from 'delicious food' . Even when I ate dessert, it was rated as less attractive if it had a 'bored taste'.
그런데 최근 우리의 음식문화는 웰빙(well-being)에 따라 맛의 한복판에 있던 소금과 설탕이 최근에는 아예 ‘퇴출 대상’이 될 정도로 그 위상이 낮아졌다. 이리하여 짜거나 단것을 많이 먹었을 때 나타나는 각종 질병인 고혈압, 심장병이나 비만, 당뇨병 등을 예방하려는 움직임이 모든 연령층에 번지면서 ‘저염 식단’이나 ‘저당 식품’이 인기를 얻고 있다. 이런 움직임을 감지한 식음료업계나 연구가 등이 소금과 설탕 함량을 줄인 저염·저당 제품 및 그 관련 기술을 잇달아 내놓고 있다. 특히 짠맛과 단맛을 줄이면서도 특유의 맛을 그대로 내기 위한 연구에 초점을 모으고 있다. In recent years, however, our food culture has been so low that salt and sugar in the middle of the flavor have become 'subject to extinction' in recent years due to well-being. Therefore, 'low salt diet' and 'mortgage food' are gaining popularity as the movement to prevent various diseases such as hypertension, heart disease, obesity and diabetes which are seen when weave or swallow a lot is spread to all ages. The food and beverage industry and researchers who detect such movements are releasing low salt and mortar products and related technologies that have reduced salt and sugar content. Especially, it focuses on the study to reduce the salty and sweet taste while retaining the unique taste.
또한 귀리만을 100%를 이용한 발효식품의 개발은 지금까지 콩에 국한된 된장, 청국장, 고추장 등의 전통 발효식품의 작물 한계성을 극복하면서, 기존 전통방식을 계승하는 새로운 전통식품으로 짠 음식, 콩을 이용한 음식에 멈추지 않고 맛에 기능을 강화시킨 새로운 식품의 개발이 활발히 이루어지고 있다. In addition, the development of fermented foods using 100% oats has overcome the limitations of traditional fermented foods such as soybean paste, chonggukjang, and kochujang until now, The development of new foods that enhance the taste and function without stopping in food is actively being made.
한편, 고추장에 관한 종래기술로서, 하기 특허문헌 01에는 “찹쌀을 물로 불리는 대신에 이강주(梨薑酒)로 불리고, 이강주로 거른 엿기름 거름액, 이강주로 침출(浸出)시킨 정향(丁香) 침출액 및 나한과(羅漢果) 침출액을 사용하여 염도 및 당도를 저감(低減)한 결과 맛과 향기 등 기능성을 제고시켜 상품 가치를 향상시키는 것을 특징으로 하는 저염·저당 고추장의 제조방법 및 그로부터 제조된 저염·저당 고추장”이 개시되어 있다. 그러나 상기 발명은 고추장의 저염·저당을 실현시킴으로써 고혈압, 심장병, 비만, 당뇨병 등의 예방 및 고추장의 맛과 향기 등 기능성을 제고시켜 상품 가치를 향상시킨 것에 불과하다. On the other hand, as a conventional technique for kochujang, the following Patent Document 01 discloses " glutinous rice is referred to as " liquor wine " instead of being referred to as water and is referred to as " chrysanthemum extract " The present invention relates to a process for producing a low salt and low-substituted kochujang characterized by lowering the salinity and sugar content by using an extract of Nahan (羅漢果) and lowering the salinity and sugar content thereof, Quot; red pepper paste " However, the present invention realizes low salt and mortality of kochujang, thereby preventing hypertension, heart disease, obesity and diabetes, and improving the taste and aroma of kochujang such as flavor and aroma, thereby improving the product value.
또한 하기 특허문헌 02에는 “물에 불린 찹쌀을 쪄서 고두밥을 준비하는 증숙단계와; 상기 고두밥을 메주가루와 혼합하여 발효시키는 발효단계와; 전분원료와 함께 개똥쑥을 당화시킨 당화액에 상기 발효단계를 거친 상기 고두밥 및 고추가루, 엿기름물, 소금을 혼합하는 혼합단계와; 상기 혼합단계에서 혼합된 혼합물을 숙성시키는 숙성단계;를 포함하며, 상기 혼합단계에서 상기 소금은 상기 당화액 100중량부에 대하여 10 내지 20중량부가 혼합되는 것을 특징으로 하는 개똥쑥을 이용한 저염 고추장의 제조방법”이 개시되어 있다. 그러나 상기 발명은 고추장의 염분을 낮추면서 부패 방지 및 장기 보관성을 향상시킨 것으로 당도는 저감되지 않은 것이고, 염분의 감소 정도가 평균 8~14% 수준에 그친다. Also, Patent Document 02 discloses " a steaming step for preparing a rice cake by steaming glutinous rice called water; A fermentation step of fermenting the mixture with the meju powder; A mixing step of mixing the capsicum, the pepper powder, the malt wax and the salt, which have undergone the fermentation step, into a saccharified liquid which is obtained by saccharifying saccharin wax together with a starch raw material; Wherein the salt is mixed in an amount of 10 to 20 parts by weight based on 100 parts by weight of the saccharified solution in the mixing step. Manufacturing method " However, the above-mentioned invention improves the prevention of corruption and long-term storage by lowering the salinity of kochujang, the sugar content is not reduced, and the degree of decrease of salinity is on average 8 ~ 14%.
또한 하기 특허문헌 03에는 “매실 고추장을 제조하는 방법에 있어서, 매실 원액을 추출하여 준비하는 제 1단계; 물엿 20 내지 28 중량% 와 생수 9 내지 15 중량%를 혼합하고 끓인 다음에 상온으로 냉각시키는 제 2단계; 상기 냉각된 혼합물에 죽염 2 내지 5 중량%를 혼합한 다음 교반하는 제 3단계; 상기 제 3단계의 혼합물에 된장 20 내지 30 중량% 및 고추가루 12 내지 20 중량%를 혼합한 다음 교반하는 제 4단계; 상기 제 4단계의 혼합물에 멸치액젓 5 내지 10 중량%를 혼합한 다음 교반하는 제 5단계; 및 상기 제 5단계의 혼합물에 상기 제 1단계에서 준비된 매실 원액 12 내지 20 중량%를 혼합 및 교반한 다음 숙성시키는 제 6단계;를 포함하는 것을 특징으로 하는 매실 고추장을 제조하는 방법”이 개시되어 있다. 그러나 상기 방법은 고추장에 포함된 소금의 Na을 K 성분으로 대체함으로써 저염으로 한 것일 뿐이고, 당도는 여전히 저감되지 않은 것이다. The following patent document 03 discloses a method for producing a plum kochujang, comprising the steps of: extracting and preparing a plum stock solution; A second step of mixing 20 to 28% by weight of starch syrup with 9 to 15% by weight of living water, boiling and cooling to room temperature; A third step of mixing 2 to 5% by weight of bamboo salt in the cooled mixture, followed by stirring; A fourth step of mixing 20 to 30% by weight of miso and 12 to 20% by weight of red pepper powder in the mixture of the third step, followed by stirring; A fifth step of mixing 5 to 10% by weight of anchovy sauce with the mixture of the fourth step and stirring the mixture; And a sixth step of mixing and stirring 12 to 20% by weight of the stock solution of the plum prepared in the first step with the mixture of the fifth step and then aging the mixture. &Quot; have. However, the above method is only to lower salt by replacing Na of salt contained in kochujang with K component, and the sugar content is still not reduced.
따라서 본 발명자는 이러한 문제점을 해결하기 위해 적합한 방법을 연구한 결과, 발아 귀리를 이강주로 불려 얻은 발아 귀리 가루, 이강주로 걸른 엿기름 거름액 등을 사용하여 맛과 향기 및 기능성을 동시에 실현시킨 귀리 고추장의 제조방법 및 그로부터 제조된 귀리 고추장의 발명을 확립하였다.Therefore, the inventors of the present invention have studied a suitable method to solve these problems. As a result, the present inventors have found that oat germinated oat flour, germinated oat flour, and maltodextrin solution, which are germinated in germinated oats, And a method of manufacturing oatsu kochujang prepared therefrom has been established.
본 발명은 발아 귀리 가루, 이강주로 거른 엿기름 거름액, 정향 침출액 등을 사용하여 고추장의 식이섬유 및 베타글루칸의 함량을 제고시킬 뿐만 아니라 당도를 낮춤으로써 당뇨병 예방 및 다이어트에 크게 기여할 수 있는 것을 특징으로 하는 귀리 고추장의 제조방법 및 그로부터 제조된 귀리 고추장의 제공을 그 과제로 한다. The present invention is characterized not only in improving the content of dietary fiber and beta-glucan in kochujang by using germinated oat flour, filtered fermented malt liquor and clove extract, but also contributing greatly to prevention of diabetes and diet by lowering sugar content The present invention also provides a method for producing oat kochujang,
본 발명의 하나의 구현 예인 귀리 고추장의 제조방법은 1) 발아 귀리를 이강주(梨薑酒)에 담가서 불린 후 건져내어 믹서로 분쇄하여 얻은 발아 귀리가루와 엿기름가루를 이강주에 섞은 후 체로 걸러 얻은 엿기름 거름액을 함께 솥에 넣는 제 1단계;One method of producing oat kochujang, which is one embodiment of the present invention, comprises the steps of: 1) mixing germinated oat flour and malt flour obtained by digesting gingival oats into rice bran, squeezing it out with a mixer, A first step of putting the filtrate into the pot;
2) 제 1단계의 발아 귀리가루와 엿기름 거름액이 혼합된 솥을 가열시키고 저어주면서 끓여 걸쭉한 죽 상태로 만든 다음 상온에서 식히는 제 2단계; 3) 제 2단계에서 얻은 걸쭉한 죽에 매주가루를 넣고 버무린 후에 다시 고춧가루를 넣고 버무려 고추장을 만드는 제 3단계; 4) 제 3단계에서 만들어진 고추장에 이강주로 침출한 정향 침출액을 가하여 잘 혼합시킨 후에 밴댕이젓갈을 넣어 염도를 조절하는 제 4단계; 5) 제 4단계에서 염도를 조절한 고추장에 귀리 조청을 가하여 당도 및 색깔을 조절하는 제 5단계;를 포함하는 것을 특징으로 한다.2) a second step in which the pot mixed with the germinated oat flour and the malt liquor in the first step is heated and stirred to make a thick, thick state, and then cooled at room temperature; 3) The third step is to add the red pepper powder to the thick porridge obtained in the second step and mix it with the powder every week, and then to make the red pepper paste. 4) The fourth step of adding salted leek extract leached to the koji prepared in the third step and mixing it well, and then adding salted salted fish to the salted fish. 5) In the fourth step, the oily seasoning is added to the red pepper prepared by controlling the salinity, and the sugar content and color are controlled.
또한 본 발명은 상기 제조방법에 의하여 제조되는 것을 특징으로 하는 귀리 고추장을 제공한다. The present invention also provides oatsu kochujang produced by the above-described method.
기타 본 발명을 구현하기 위한 구체적인 예들은 이하의 상세한 설명에 포함되어 있다.Other specific examples for implementing the present invention are included in the following detailed description.
본 발명에 의한 귀리 고추장의 제조방법 및 그로부터 제조된 귀리 고추장은 다음과 같은 효과를 갖는다.The process for producing oats kochujang according to the present invention and the oats kochujang produced therefrom have the following effects.
첫째, 발아 귀리 가루, 이강주로 거른 엿기름 거름액, 정향 침출액 등을 사용하여 고추장의 식이섬유 및 베타글루칸의 함량을 제고시킬 뿐만 아니라 당도를 낮춤으로써 당뇨병 예방 및 다이어트에 크게 기여할 수 있다. First, the content of dietary fiber and beta-glucan in kochujang can be increased by using germinated oat flour, molasses squeezed by liquor, and clove extract, and the sugar content can be lowered, thereby contributing greatly to prevention of diabetes and diet.
둘째, 고추장의 맛과 향기 등 기능성을 제고시켜 상품 가치를 크게 향상시킬 수 있다. Secondly, it is possible to improve the product value by improving the taste and aroma of the koji paste such as the functionality.
도 1은 본 발명에 의한 귀리 고추장의 제조방법을 나타내는 공정도이다.BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a process diagram showing a process for producing oats kochujang according to the present invention. FIG.
위와 같은 과제를 달성하기 위한 본 발명의 귀리 고추장의 제조방법 및 그로부터 제조된 귀리 고추장을 첨부된 도면을 참조하여 이하에서 상세하게 설명한다. 그리고 본 발명을 설명함에 있어서, 관련된 공지기능 혹은 공지 구성에 대한 구체적인 설명 또는 당업자에게 자명한 사항으로서 본 발명의 요지를 불필요하게 흐릴 수 있다고 판단되는 경우에는 그 상세한 설명을 생략하기로 한다.The oat kochujang production method of the present invention and oat kochujang manufactured therefrom according to the present invention will now be described in detail with reference to the accompanying drawings. In the following description of the present invention, detailed description of known functions and configurations incorporated herein will be omitted as it may obscure the subject matter of the present invention.
먼저, 본 발명의 귀리 고추장의 제조방법은, 1) 발아 귀리를 이강주(梨薑酒)에 담가서 불린 후 건져내어 믹서로 분쇄하여 얻은 발아 귀리가루와 엿기름가루를 이강주에 섞은 후 체로 걸러 얻은 엿기름 거름액을 함께 솥에 넣는 제 1단계; 2) 제 1단계의 발아 귀리가루와 엿기름 거름액이 혼합된 솥을 가열시키고 저어주면서 끓여 걸쭉한 죽 상태로 만든 다음 상온에서 식히는 제 2단계; 3) 제 2단계에서 얻은 걸쭉한 죽에 매주가루를 넣고 버무린 후에 다시 고춧가루를 넣고 버무려 고추장을 만드는 제 3단계; 4) 제 3단계에서 만들어진 고추장에 이강주로 침출한 정향 침출액을 가하여 잘 혼합시킨 후에 밴댕이젓갈을 넣어 염도를 조절하는 제 4단계; 5) 제 4단계에서 염도를 조절한 고추장에 귀리 조청을 가하여 당도 및 색깔을 조절하는 제 5단계;를 포함하는 것을 특징으로 한다. First, the process for producing oatsu kochujang of the present invention comprises the steps of: 1) mixing germinated oats and malt flour obtained by digesting germinated oats into rice bran, boiling them, and pulverizing them with a mixer; A first step of putting the liquid into the pot; 2) a second step in which the pot mixed with the germinated oat flour and the malt liquor in the first step is heated and stirred to make a thick, thick state, and then cooled at room temperature; 3) The third step is to add the red pepper powder to the thick porridge obtained in the second step and mix it with the powder every week, and then to make the red pepper paste. 4) The fourth step of adding salted leek extract leached to the koji prepared in the third step and mixing it well, and then adding salted salted fish to the salted fish. 5) In the fourth step, the oily seasoning is added to the red pepper prepared by controlling the salinity, and the sugar content and color are controlled.
상기 제 1단계는 본 발명에 의한 귀리 고추장의 제조방법 중 준비단계로서, 발아 귀리를 이강주(梨薑酒)에 담가서 불린 후 건져내어 믹서로 분쇄하여 얻은 발아 귀리가루와 엿기름가루를 이강주에 섞은 후 체로 걸러 얻은 엿기름 거름액을 함께 솥에 넣는 단계이다. The first step is a step of preparing oatsu kochujang according to the present invention. The germinated oats are soaked in rice ginseng, and the germinated oats and malt flour are mixed with the ginseng This is the step of putting the malt liquor obtained by sieving into the pot together.
상기 제 1단계를 수행하기 위하여, 먼저 잘 익은 귀리를 구입한 후 돌이나 잡티 같은 이물질이 없도록 걸러낸 다음 물이 빠질 수 있는 통에 담은 후에 하루에 1회 물을 뿌려주면 귀리에서 싹이 트기 시작하여 자라게 된다. 싹은 길이가 1~3㎝가 되도록 자라게 하는 것이 바람직하고, 싹이 난 귀리를 잘 건조시켜 건조된 발아 귀리를 빻아 분말로 한 후에 발아 귀리 분말을 물에 3시간 동안 넣어 충분히 불리고 나서 채로 건져내어 솥에 넣고 찐다. 귀리를 발아시키면 베타 글루칸 함량이 발아되지 귀리에 비하여 3배 정도까지 증가하게 된다. 발아 귀리 분말은 식용 당화 분해효소로서 작용을 하게 되는데, 그 속에 들어있는 아밀라아제는 녹말을 엿당으로 분해한다. 이때 싹의 길이가 1㎝ 미만일 때는 귀리의 베타 글루칸 함량이 충분치 못하게 되고, 3㎝를 초과할 때는 베타 글루칸 함량이 더 이상 증가하지 않게 된다. In order to carry out the first step, first purchase ripe oats and filter them out so that there is no foreign matter such as stones or dirt, then put them in a container in which water can be drained, and then sprinkle water once a day to start sprouting from oats . It is preferable to grow the shoots to a length of 1 to 3 cm. After drying the germinated oats, the dried germinated oats are ground into powder, then the germinated oats are put in water for 3 hours. Put it in a kettle and steam it. When oats are germinated, the content of beta-glucan is germinated and increases to about three times that of oats. The germinated oat powder acts as an edible saccharide degrading enzyme, and the amylase contained therein decomposes the starch into a saccharide. At this time, when the shoot length is less than 1 cm, the content of beta-glucan in the oats is insufficient, and when the length exceeds 3 cm, the content of beta-glucan is no longer increased.
이어서 엿기름가루는 엿기름(Malt)을 곱게 분쇄한 것인데, 엿기름은 밀, 보리 등에 물을 주어 싹을 내서 말린 것을 이용하여 만든 식용 당화 분해효소로서, 엿기름에 들어있는 아밀라아제는 녹말을 엿당으로 분해한다. 제 1단계에서 엿기름가루 20중량부를 이강주에 골고루 섞은 후에 체로 걸러 얻은 엿기름 거름액 36중량부를 발아 귀리 분말과 함께 솥에 넣는 것이다. Malt powder is a finely crushed malt. Malt is an edible saccharification decomposition enzyme produced by using water and dried seeds, such as wheat and barley, and amylase contained in malt decomposes starch into a saccharide. In the first step, 20 parts by weight of the malt flour is evenly mixed with the tongue, and then 36 parts by weight of the malt liquor obtained by sieving is added to the pot together with the germinated oats.
한편, 상기 이강주(梨薑酒)는 조선 중엽부터 전라도와 황해도에서 제조되었던 우리나라 5대 명주의 하나로 손꼽히던 술로 “경도잡지”“동국세시기”에서 그 기록을 찾을 수 있다. 선조 때부터 상류 사회에서 즐겨 마시던 고급 약소주인데, 옛 문헌 곳곳에 자랑이 대단한 이 술은 토종 소주에 배와 생강이 들어감으로써 이강주라 불리고 있다. 종래의 토종누룩을 만들어 백미(白米)를 원료로 해서 약주를 만든 후에 이술로 토종 소주를 내리고, 여기에 배, 생강, 울금, 계피, 꿀을 넣어 장기간 후숙시켜 마신다. 부담이 없는 명주로 중요 무형문화재로 지정되었는데, 본 발명에서는 알코올 도수가 38°인 것을 사용한다. On the other hand, Lee Gangju (梨 薑 酒) is one of the five famous Korean liquors manufactured in Jeolla and Hwanghae provinces since the middle of Joseon Dynasty, and it can be found in "Sungji Magazine" and "Dongguk Sensei". It is a high-class shochu that was enjoyed in the upper class society from the time of ancestors. It is called "Lee Gangju" because of the boasting of boats and ginger in native shochu. We make traditional Nuruk and make Yakju with white rice, and then we lower the local shochu by this technique. We put boiled, ginger, kelp, cinnamon and honey in it and drink it for a long time. It is designated as an important intangible cultural heritage with no burdens. In the present invention, an alcohol having an alcohol degree of 38 ° is used.
제 2단계는 상기 제 1단계의 발아 귀리가루와 엿기름 거름액이 혼합된 솥을 가열시키고 저어주면서 끓여 걸쭉한 죽 상태로 만든 다음 상온에서 식히는 단계로서, 상기 제 1단계의 발아 귀리 가루와 엿기름 거름액이 혼합된 솥을 가열시켜 바닥에 눌어붙지 않도록 잘 저어주면서 끓여 걸쭉한 죽 상태로 만든 다음 걸쭉한 죽을 상온에서 30분 동안 식혀 죽의 온도가 20~25℃가 되도록 하는 것이다. In the second step, the pot mixed with the germinated oat flour and the malt liquor in the first step is heated, stirred, and boiled to form a thickened state, and then cooled at room temperature. The germinated oat flour and the malt liquor This mixed pot is heated to make it thick and boil with stirring to prevent it from sticking to the floor. Then, the thick soup is cooled at room temperature for 30 minutes so that the temperature of the porridge becomes 20 ~ 25 ℃.
제 3단계는 제 2단계에서 얻은 걸쭉한 죽에 매주가루를 넣고 버무린 후에 다시 고춧가루를 넣고 버무려 고추장을 만드는 단계로서, 상기 걸쭉한 죽 60중량부에 발아 귀리가루 20중량부를 넣고 잘 버무린 후에 다시 고춧가루 30중량부를 넣고 잘 버무려 고추장을 만들 수 있다. In the third step, 20 parts by weight of germinated oat flour was added to 60 parts by weight of the thickened porridge, and the mixture was well mixed with 30 parts by weight of red pepper powder You can make the Kochujang by putting the wealth and making well.
제 4단계는 제 3단계에서 만들어진 고추장에 이강주로 침출한 정향 침출액을 가하여 잘 혼합시킨 후에 밴댕이젓갈을 넣어 염도를 조절하는 단계이다. 제 3단계에서 만들어진 고추장에 이강주로 침출한 정향 침출액 2중량부를 가하여 잘 혼합시킨 후에 밴댕이젓갈 5중량부를 넣어 잘 섞어 염도(실용염분단위, PSU)를 0.8 ~ 0.9PSU로 조절하는 것이다. 이때 상기 정향 침출액은 정향(丁香)을 이강주에 담가 100일 동안 침출시켜 얻을 수 있다. 정향은 맛과 향이 강한데, 특히 항균, 항상화 등의 효능이 있어 고추장의 방부제로서 작용하게 되는 것이다. The fourth step is to add the leek extract leached to the koji prepared in the third step and mix well. Then, the saltiness is controlled by adding salted salted fish. 2 parts by weight of the leek extract leached into the koji prepared in the third step is added and mixed well. Then, 5 parts by weight of salted salted salted fish are added and mixed well to adjust the salinity (practical salinity unit, PSU) to 0.8 to 0.9 PSU. At this time, the cling leach solution can be obtained by immersing cloves in a liquor for 100 days. Cloves are strong in flavor and aroma, and in particular, they have antibacterial and antioxidant properties, so they act as a preservative in kochujang.
제 5단계는 제 4단계에서 염도를 조절한 고추장에 귀리 조청을 가하여 당도 및 색깔을 조절하는 단계이다. 염도를 조절한 고추장에 귀리 조청 3~6중량부를 가하여 당도 및 색깔을 조절하는 것으로, 상기 귀리 조청은 귀리에 포함된 β-글루칸(glucan)이라는 당분의 영향으로 달콤한 맛을 느낄 수 있고, 그 색깔은 진한 검정색을 띈 갈색이다. 이때 귀리 조청의 첨가는 소비자의 요구에 따라 고추장의 당도를 추가로 향상시킬 수 있고, 특히 고추장의 색깔에 따라 그 첨가량을 적절히 조절할 수 있는데, 귀리 조청의 첨가량을 늘리면 고추장의 색깔이 빨간색에서 진한 검은 색을 갖는 빨간 색으로 변하게 된다. Step 5 is a step of adjusting the sugar content and color by adding oat tonic to the red pepper paste having the salinity adjusted in the fourth step. 3 to 6 parts by weight of oatsuchochen are added to the prepared kochujang to adjust the sugar content and color. The oat tonic can be sweetened by the effect of sugar called? -Glucan, which is contained in oats, Is dark brown with brown color. At this time, the addition of oatschochen may further improve the sugar content of the kochujang according to the demand of the consumer. Especially, the addition amount of oatschochen can be appropriately controlled according to the color of the kochujang. If the addition amount of oatschochen is increased, It becomes red with a color.
이렇게 상기 제 1단계에서 제 5단계까지의 과정을 거치면서 본 발명의 귀리 고추장을 제조할 수 있게 되는데, 미숙성 고추장은 발효 및 숙성과정에서 염도는 낮아지고 반대로 당도는 증가하게 되어 숙성된 고추장으로 변하게 된다. Thus, the oat kochujang of the present invention can be manufactured through the steps 1 to 5. In the case of the unfertilized kochujang, the salinity is lowered during the fermentation and aging process, and the sugar content is increased. .
마지막으로 상기에서 만들어진 고추장을 적정한 용기에 담아 개별 포장하여 완제품으로 할 수 있다. Finally, the prepared kochujang can be individually wrapped into a finished product in an appropriate container.
아래의 실시예를 통하여 본 발명을 보다 상세히 설명한다. 다만, 이러한 실시예는 본 발명을 설명하기 위한 것일 뿐, 본 발명의 권리범위가 아래의 실시예에 의하여 한정되는 것은 아니다. The present invention will be described in more detail with reference to the following examples. However, these examples are for illustrative purposes only and the scope of the present invention is not limited by the following examples.
1) 1~3㎝ 크기로 발아한 귀리 2㎏을 이강주 7.2ℓ에 담가서 12시간 동안 불린 후에 체로 건져내어 물을 제거한 다음 믹서(Mixer)에 투입하여 분쇄함으로써 발아 귀리가루를 얻었다. 이어서 엿기름 가루 2㎏을 이강주에 골고루 섞은 후에 체로 걸러 얻은 엿기름 거름액 3.6ℓ을 발아 귀리가루와 함께 솥에 넣었다. 1) 2 kg of oats germinated in the size of 1 ~ 3 ㎝ were immersed in 7.2 ℓ of the ginseng for 12 hours and then sieved to remove sludge. The water was removed and then added to a mixer for pulverization to obtain germinated oat flour. Then, 2 ㎏ of malt flour was evenly mixed in the liquor, and then 3.6 ℓ of malt liquor obtained by sieving was put into a pot with germinated oat flour.
2) 상기 발아 귀리가루와 엿기름 거름액이 혼합된 솥을 가열시켜 바닥에 눌어붙지 않도록 주걱으로 잘 저어주면서 끓여 걸쭉한 죽 상태로 만든 다음 걸쭉한 죽을 상온에서 30분 동안 식혀 죽의 온도가 23℃가 되도록 하였다. 계속하여 걸쭉한 죽 6㎏에 매주가루 2㎏을 넣고 잘 버무린 후에 다시 고춧가루 3㎏을 넣고 잘 버무려 고추장을 만들 수 있었다. 2) Heat the pot mixed with the germinated oat flour and the malt liquor to boil and thicken it with a spatula so that it does not stick to the floor. Then, thicken the dough and cool it for 30 minutes at room temperature. Respectively. Continue to put 6 kg of thick porridge every week 2 ㎏ put it well, and then put red pepper powder 3 ㎏ put it well to make the kochujang was able to make.
3) 상기에서 만들어진 고추장에 정향 침출액 200㎖을 가하여 잘 혼합시킨 후에 밴댕이 젓갈 0.5ℓ을 넣고 잘 섞어 염도를 0.83PSU로 조절하고 난 다음, 다시 귀리 조청 500g을 가하여 당도를 44.3 Brix로 조절하였고, 색깔은 진한 빨간색으로 조절한 미숙성 귀리 고추장을 제조할 수 있었다. 3) After adding 200 ml of clove extract to the prepared kochujang, 0.5 l of salted codworm was added and mixed thoroughly to adjust the salinity to 0.83 PSU. Then, 500 g of oatsophagoride was added to adjust the sugar content to 44.3 Brix. Was able to produce an immature oat kochujang with a dark red color.
상기 실시예 1과 비교하여 1~3㎝로 발아한 귀리 대신에 1㎝ 미만으로 발아한 귀리를 사용하는 것만 다를 뿐 나머지는 동일하게 하여 귀리 고추장을 제조하였다. The oat kochujang was prepared in the same manner as in Example 1 except that oats germinated at less than 1 cm were used instead of oats germinated at 1 to 3 cm.
<비교예 1>≪ Comparative Example 1 &
실시예 1과 비교하여 1~3㎝로 발아한 귀리 대신에 찹쌀을 사용하는 것만 다를 뿐 나머지는 동일하게 하여 고추장을 제조하였다. Compared with Example 1, except for the use of glutinous rice instead of oats germinated at 1 to 3 cm, the rest were the same to produce a kochujang.
<비교예 2>≪ Comparative Example 2 &
현재 국내 판매량이 가장 높은 것으로 알려진 C사의 태양초 고추장을 구입하여 사용하였다. We purchased and used the solar chopstick from Company C, which is known to have the highest domestic sales volume.
<실험예 1> 고추장의 물성 평가 1EXPERIMENTAL EXAMPLE 1 Evaluation of Physical Properties of Kochujang 1
실시예 1, 2 및 비교예 1, 2에서 제조한지 4주간 지난 숙성된 고추장 및 비교예 3의 고추장 100g 씩을 α-아밀라제(amylase) 100㎕가 포함된 PBS buffer(pH 8.2)에 95℃에서 30분간 반응시켰다. 이어서 산을 추가하여 pH를 7.5로 조정한 다음 100㎕ protease를 첨가하고, 60℃에서 30분간 반응시키고 나서 다시 산을 추가하여 pH 4.5로 맞췄다. 계속하여 200㎕ 아밀로글루코시다제(amyloglucosidase)를 추가하였다. 마지막으로 60℃에서 30분간 반응시킨 다음 전체 식이섬유의 양을 측정하였고, 앞의 과정을 반복하여 β-글루칸의 양을 측정하였으며, 그 결과를 다음 [표 1]에 나타내었다. The aged kochujang prepared in Examples 1 and 2 and Comparative Examples 1 and 2, and 100 g of the kochujang prepared in Comparative Example 3 were added to PBS buffer (pH 8.2) containing 100 μl of amylase at 95 ° C Lt; / RTI > The pH was then adjusted to 7.5 by addition of acid, followed by addition of 100 μl of protease, reaction at 60 ° C for 30 minutes, and then acid was added to adjust pH to 4.5. Subsequently, 200 μl of amyloglucosidase was added. Finally, the reaction was carried out at 60 ° C for 30 minutes. Then, the total amount of dietary fiber was measured, and the amount of β-glucan was measured by repeating the above procedure. The results are shown in Table 1 below.
상기 [표 1]로부터 본 발명에 의한 바람직한 실시예인 실시예 1의 고추장이 모두 실시예 2, 비교예 1, 2의 고추장보다 식이섬유 총량, 베타글루칸 함량이 높아 우수한 제품임을 알 수 있었다. 특히, 비교예 1, 2의 고추장은 식이섬유 총량이 매우 미미한 수준이었고, 베타글루칸 함량은 전혀 없음을 알 수 있었다. From Table 1, it can be seen that all of the kochujang of Example 1, which is a preferred embodiment of the present invention, is superior to the kochujang of Example 2, Comparative Examples 1 and 2 because the total amount of dietary fiber and the content of beta-glucan are high. In particular, the total amount of dietary fiber in the kochujang of Comparative Examples 1 and 2 was very low, and the content of beta-glucan was not found at all.
<실험예 2> 고추장의 물성 평가 2<Experimental Example 2> Evaluation of Physical Properties of Kochujang 2
실시예 1, 2 및 비교예 1, 2에서 제조한지 4주간 지난 숙성된 고추장에 대한 염도, 당도를 비교하였다. 이때, 각 고추장의 염도는 염도측정기(GMK-525N, G-Won, Korea)를 이용하여 측정하였고, 당도는 당도계(ATAGO, RX-5000α, Japan)를 이용하여 측정하였는데, 그 실험 결과는 다음 [표 1]과 같다. The salinity and sugar content of aged kochujang prepared in Examples 1 and 2 and Comparative Examples 1 and 2 for 4 weeks were compared. The salinity of each kochujang was measured using a salinity meter (GMK-525N, G-Won, Korea) and the sugar content was measured using a sugar meter (ATAGO, RX-5000α, Japan) As shown in Table 1.
상기 [표 2]로부터 본 발명에 의한 실시예 1의 고추장이 실시예 2 및 비교예 1, 2의 고추장보다 염도, 당도가 낮아 우수한 제품임을 알 수 있었다. 특히, 비교예 2의 고추장은 염도가 가장 높아 우수한 것으로 볼 수 없었다. From the above Table 2, it can be seen that the kochujang of Example 1 according to the present invention is superior to the kochujang of Example 2 and Comparative Examples 1 and 2 because the saltiness and sugar content thereof are low. In particular, the kochujang of Comparative Example 2 had the highest salinity and was not considered to be superior.
<실험예 3> 고추장의 관능 평가<Experimental Example 3> Sensory Evaluation of Kochujang
실시예 1, 2 및 비교예 1, 2에서 제조한 고추장에 대하여 조리종사자 20명을 대상으로 맛, 향, 색깔 및 전반적인 기호도에 대한 관능검사를 실시하였다. 검사방법은 7점 채점법으로서, 7점 : 매우 좋다, 6점 : 좋다, 5점 : 조금 좋다, 4점 : 보통이다, 3점 : 조금 나쁘다, 2점 : 나쁘다, 1점 : 매우 나쁘다, 로 나타내었는데, 그 평가결과는 다음 [표 3]과 같다. The taste sensation, flavor, color and overall acceptability of the red pepper paste prepared in Examples 1 and 2 and Comparative Examples 1 and 2 were tested in 20 cooked workers. The test method is a 7-point scoring method: 7 points: very good, 6 points: good, 5 points: slightly better, 4 points: normal, 3 points: slightly worse, 2 points: worse, 1 point: very bad The results of the evaluation are shown in Table 3 below.
상기 [표 3]으로부터 본 발명에 의한 바람직한 실시예인 실시예 1의 고추장이 실시예 2 및 비교예 1, 2의 고추장보다 맛, 향, 색깔 및 전반적인 기호도에 있어서모두 우수한 제품으로 나타났다. [Table 3] shows that the product of Example 1, which is a preferred embodiment according to the present invention, is superior in both taste, flavor, color and overall taste than those of Example 2 and Comparative Examples 1 and 2.
특히, 종래의 고추장은 저장, 숙성기간 중에 곰팡이와 같은 잡균이 생성되어 제품의 품질을 저하시켰으나, 실시예 1의 경우 귀리와 이강주를 원료로 사용하므로 저장, 숙성 기간 중에 곰팡이와 같은 잡균의 성장이 관찰되지 않았는바, 이로부터 본 발명의 귀리 고추장은 다른 어느 고추장보다도 품질이 우수함을 알 수 있었다. In particular, conventional kochujang produced germs such as fungi during storage and aging, thereby deteriorating the quality of the product. However, in Example 1, since oats and rice bran were used as raw materials, growth of molds such as mold during storage and aging As a result, it was found that oat kochujang of the present invention had higher quality than any other kochujang.
이상과 같이, 본 발명을 비록 한정된 실시예에 의해 설명하였으나, 본 발명은 이것에 의해 한정되지 않으며 본 발명이 속하는 기술 분야에서 통상의 지식을 가진 자에 의해 본 발명의 기술 사상과 아래에 기재될 청구범위의 균등 범위 내에서 다양한 수정 및 변형이 가능함은 물론이다. While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments. It is to be understood that various changes and modifications may be made without departing from the scope of the appended claims.
Claims (12)
2) 제 1단계의 발아 귀리가루와 엿기름 거름액이 혼합된 솥을 가열시키고, 저어주면서 끓여 걸쭉한 죽 상태로 만든 다음 상온에서 30분동안 식혀 죽의 온도가 20~25℃가 되도록 하는 제 2단계;
3) 제 2단계에서 얻은 걸쭉한 죽 60중량부에 메주가루 20중량부를 넣고 버무린 후에 다시 고춧가루 30중량부를 넣고 버무려 고추장을 만드는 제 3단계;
4) 제 3단계에서 만들어진 고추장에 정향을 상기 이강주로 100일간 침출한 정향 침출액 2중량부를 가하여 잘 혼합시킨 후에 밴댕이젓갈 5중량부를 넣어 염도를 0.83PSU로 조절하는 제 4단계;
5) 제 4단계에서 염도를 조절한 고추장에 귀리조청 3~6중량부를 가하여 당도를 44.3Brix로 하고, 색깔을 조절하는 제 5단계;를 포함하되,
식이섬유총량 2.71㎎/100g, β-글루칸 함량 417㎎/100g인 것을 특징으로 하는 귀리 고추장의 제조방법.
1) 20 parts by weight of germinated oats having a shoot length of 1 to 3 cm were added to traditional shochu, 72 parts by weight of ginseng, ginger, cinnamon, and honey were added to 72 parts by weight of alcohol having an alcoholic strength of 38, And then adding 20 parts by weight of germinated oat flour obtained by grinding with a mixer to the pot, and adding 36 parts by weight of a malt-filtering solution obtained by sieving the mixture to a pot;
2) Heat the pot mixed with the germinated oat flour of the first stage and the malt liquor to boil and thicken it with stirring, then cool it for 30 minutes at room temperature to make the temperature of the porridge 20 ~ 25 ℃. ;
3) a third step of adding 20 parts by weight of meju powder to 60 parts by weight of the thickened porridge obtained in the second step, adding 30 parts by weight of red pepper powder to the mixture, and making a red pepper paste;
4) adding 2 parts by weight of the clove extract obtained by leaching the clove to the kochujang prepared in the third step for 100 days, and then adding 5 parts by weight of salted fish to the fish to adjust the salinity to 0.83 PSU;
5) a fifth step of adding 3 to 6 parts by weight of oatsake jelly to the kochujang adjusted in salinity in the fourth step to adjust the sugar content to 44.3 Brix,
A total amount of dietary fiber of 2.71 mg / 100 g, and a content of? -Glucan of 417 mg / 100 g.
The oat kochujang produced according to claim 1, wherein the total amount of dietary fiber is 2.71 mg / 100 g, the content of? -Glucan is 417 mg / 100 g, the salinity is 0.83 PSU, and the sugar content is 44.3 Brix.
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김현영 외 7명, ‘발아에 따른 몇 가지 맥류의 화학성분 변화’, 한국식품영양과학회지 제39권제11호, 1700~1704쪽, 2010년. |
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