KR101855003B1 - Process for Oats Red Pepper Paste And Oats Red Pepper Paste Manufactured Thereby - Google Patents

Abstract

The present invention relates to a method for manufacturing oat red pepper paste and oat red pepper paste manufactured by the same. According to the present invention, germinated oats are soaked in Leegangju (Korean liquor) instead of water. Content of dietary fiber and beta-glucan is increased by using filtered malt liquid, obtained by filtering malt with Leegangju, a clove extract extracted by using Leegangju, and a salted large-eyed herring. In addition, the oat red pepper paste has a reduced sugar content and thus can significantly contribute to weight loss and prevention of diabetes. The method for manufacturing oat red pepper paste decreases the sugar content and increases the product′s value by enhancing functionality such as taste and aroma. According to the present invention, the method for manufacturing oat red pepper paste comprises: 1) a first step of putting both glutinous rice powder, obtained by immersing and soaking germinated oats in Leegangju and picking up the germinated oats, and grinding the germinated oats with a blender, and filtered malt liquid, obtained by mixing malt powder with Leegangju and then filtering the same, in a pot; 2) a second step of heating the pot in which the glutinous rice powder and the filtered malt liquid are mixed in the first step, making the rice powder and the filtered malt liquid into a thick porridge by heating the pot and stirring the glutinous rice powder and the filtered malt liquid and cooling the porridge at room temperature; 3) a third step of making red pepper paste by inserting fermented soybean block powder into the thick porridge obtained in the second step, mixing the same, inserting red pepper powder into the same again, and mixing the same again; 4) a fourth step of adding the clove extract, extracted with Leegangju, to the red pepper paste made in the third step, mixing the same well, and then adjusting salinity by inserting salted large-eyed herring; and 5) a fifth step of adjusting the sugar content and color by adding oat syrup to the red pepper paste having a salinity adjusted in the fourth step.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a process for producing oat kochujang and a process for producing oats,

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.

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.

     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.

      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'.

     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.

     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.

     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.

     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%.

     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.

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.

Korean Registered Patent No. 10-1663384 (registered on September 29, 2016) Korean Registered Patent No. 10-1108659 (registered on January 16, 2012) Published Patent Publication No. 10-2010-0053844 (disclosed on May 24, 2010)

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,

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) 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.

       The present invention also provides oatsu kochujang produced by the above-described method.

Other specific examples for implementing the present invention are included in the following detailed description.

The process for producing oats kochujang according to the present invention and the oats kochujang produced therefrom have the following effects.

      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.

Secondly, it is possible to improve the product value by improving the taste and aroma of the koji paste such as the functionality.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a process diagram showing a process for producing oats kochujang according to the present invention. FIG.

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.

     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.

     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.

     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.

     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.

     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.

     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 ℃.

     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.

     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.

     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.

     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. .

     Finally, the prepared kochujang can be individually wrapped into a finished product in an appropriate container.

     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) 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) 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) 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.

     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.

≪ Comparative Example 1 &

     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.

≪ Comparative Example 2 &

     We purchased and used the solar chopstick from Company C, which is known to have the highest domestic sales volume.

EXPERIMENTAL EXAMPLE 1 Evaluation of Physical Properties of Kochujang 1

     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.

     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.

<Experimental Example 2> Evaluation of Physical Properties of Kochujang 2

     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.

Various properties division Example 1 Example 2 Comparative Example 1 Comparative Example 2 Salinity (PSU) 0.83 0.85 0.91 1.51 Brix 44.3 44.6 52.3 45.4

    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.

<Experimental Example 3> Sensory Evaluation of Kochujang

     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.

Results of several sensory tests division Example 1 Example 2 Comparative Example 1 Comparative Example 2 flavor 6.5 6.3 5.2 5.4 incense 5.8 5.5 4.9 5.0 Color 6.2 6.1 5.9 5.8 Overall likelihood 6.2 6.0 5.3 5.4

     [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.

     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.

     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)

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.
delete delete delete delete delete delete delete delete delete delete 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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