KR101989336B1 - Method of Hot Sauce Using Pepper-Fermentation - Google Patents
Method of Hot Sauce Using Pepper-Fermentation Download PDFInfo
- Publication number
- KR101989336B1 KR101989336B1 KR1020170110673A KR20170110673A KR101989336B1 KR 101989336 B1 KR101989336 B1 KR 101989336B1 KR 1020170110673 A KR1020170110673 A KR 1020170110673A KR 20170110673 A KR20170110673 A KR 20170110673A KR 101989336 B1 KR101989336 B1 KR 101989336B1
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- lactic acid
- acid bacteria
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Classifications
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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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/14—Dried spices
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
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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
- A23V2200/16—Taste affecting agent
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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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
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- A23Y2220/67—
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Seasonings (AREA)
Abstract
본 발명은 고추발효물을 이용한 핫소스 제조방법에 관한 것으로, 보다 상세하게는 (a) 고추분말에 유산균을 접종한 후 발효시켜 고추발효물을 준비하는 단계, (b) 상기 고추발효물을 여과하는 단계 및 (c) 여과된 고추발효액을 조미료, 감미료 또는 점도 조절제 중 어느 하나 이상의 성분과 혼합하는 단계를 포함하는 것을 특징으로 하는 고추발효물을 이용한 핫소스 제조방법에 관한 것이다.The present invention relates to a method for producing hot sauce using a fermented red pepper, and more particularly, to a method for producing hot sauce using fermented red pepper, and more particularly, to a method for producing hot sauce using fermented red pepper, And (c) mixing the filtered fermented broth with one or more components selected from the group consisting of a seasoning, a sweetener, and a viscosity controlling agent.
Description
본 발명은 고추발효물을 이용한 핫소스 제조방법에 관한 것으로, 보다 상세하게는 김치류로부터 분리한 Lactobacillus속 유산균을 분말고추에 접종하여 발효물의 맛과 향기가 우수한 고추발효물을 이용한 핫소스 제조 방법에 관한 것이다.More particularly, the present invention relates to a method for producing hot sauce using hot pepper fermented product having excellent taste and aroma of fermented product by inoculating powdered red pepper of Lactobacillus sp. Lactic acid bacteria isolated from kimchi into powdered hot pepper .
기호성 식품으로 널리 사용되고 있는 조미식품은 간장, 된장 및 고추장 등의 전통 조미식품과 토마토케찹, 마요네즈, 드레싱류 및 핫소스를 비롯한 서양 조미식품이 알려져 있다. 이들 중 핫소스는 지역에 따라 사용하는 원료의 종류 및 제법 등이 다양하며, 거의 비법으로 전해져 내려오고 있는 실정이지만, 피자 및 스파게티 등에 애용되고 있는 상황이다.Seasoned foods that are widely used as palatable foods are known as seasoned foods such as soy sauce, miso and kochujang, and Western seasoned foods including tomato ketchup, mayonnaise, dressing and hot sauce. Among these, there are various kinds of raw materials to be used according to the region and manufacturing method, and they are being passed down by secret law, but they are used in pizza and spaghetti.
최근에는 식생활 패턴 변화로 인해, 피자 등 서구 식품에 한정되지 않고 라면류, 과자류 및 분식류 등 다양한 식품에 핫소스가 널리 사용되고 있어 소비량이 점차 증가하고 있는 것으로 알려져 있다.In recent years, due to changes in eating patterns, it is known that hot sauce is widely used in various foods such as ramen, confectionery, and sashimi, and not only in western foods such as pizza, and consumption is gradually increasing.
그러나 지금까지의 핫소스는 칠리나 타바스코 등의 서양고추에 식염을 첨가, 혼합하여 3년 이상 장시간 숙성, 발효시킨 후, 식초를 첨가하여 제조하거나, 다수의 식재료를 단순 혼합하여 숙성시키거나, 또는 김치, 고추장 등 완제품을 이용하여 핫소스를 제조하고 있기 때문에 핫소스의 깊은 맛을 구현하는 것이 어렵다.However, until now, hot sauce has been produced by adding salt to chili or tabasco and adding and mixing it for 3 or more years and fermenting it for 3 or more years, and then adding vinegar, or simply mixing a large amount of ingredients, , And kochujang, it is difficult to realize the deep taste of hot sauce.
상기 문제점을 개선하기 위한 선행문헌으로, 한국공개특허공보 제2010-0106786호에는 발효 균주와 레드페퍼 페이스트를 첨가하여 발효시킨 김치를 제조하는 단계, 상기 제조된 김치를 착즙하여 김치여액을 제조하는 단계, 상기 김치여액에 식초 및 검을 첨가하는 단계 및 상기 식초 및 검이 첨가된 김치여액을 숙성시키는 단계를 포함하는 김치 핫소스 제조방법이 개시되어 있다.As a prior art for improving the above problems, Korean Patent Laid-Open Publication No. 2010-0106786 discloses a process for producing a kimchi fermented by adding a fermentation strain and a red pepper paste, preparing a kimchi filtrate by juicing the prepared kimchi , Adding vinegar and gum to the kimchi filtrate, and aging the kimchi filtrate to which the vinegar and gum have been added.
또 한국공개특허공보 제2012-0082639호에는 고추씨기름과 레몬식초가 혼합된 베이스 40~45중량%, 토마토케첩 23~25중량%, 고추씨분말 3~5중량%, 증점제 3~5, 유지 4~6중량%, 고과당, 소금, 레드와인, 다진 마늘로부터 선택된 어느 하나 또는 둘 이상의 혼합성분으로 이루어진 조미성분 17~19중량%를 사용하여, 고추씨기름과 레몬식초가 혼합된 베이스에 증점제와 토마토케첩 및 제1 조미성분을 혼합한 후 85~95℃에서 10 분간 가열하여 제1 페이스트를 형성하는 제1 공정, 고추씨기름에 고추씨분말과 유지 및 제2 조미성분을 혼합하고 130~180℃에서 4~6분간 가열하여 제2 페이스트를 형성하는 제2 공정, 상기 제1 및 제2 페이스트를 3:1로 배합하여 85~95℃에서 5분간 가열하는 제3 공정을 포함하는 고추씨를 이용한 핫소스 제조방법이 개시되어 있다.Korean Patent Laid-Open Publication No. 2012-0082639 discloses a method of producing a soybean paste comprising 40 to 45% by weight of a mixture of red pepper seed oil and lemon vinegar, 23 to 25% by weight of a tomato ketchup, 3 to 5% by weight of a red pepper seed powder, 17 to 19% by weight of a seasoning component consisting of one or two or more selected from the group consisting of 6% by weight, high fructose, salt, red wine and chopped garlic, and a thickener and tomato ketchup on a base mixed with red pepper seed oil and lemon vinegar And a first seasoning component, and heating the mixture at 85 to 95 ° C for 10 minutes to form a first paste; mixing the red pepper seed powder, the oil and the second seasoning ingredients with the red pepper seed oil; A second step of forming a second paste by heating for 6 minutes, a third step of mixing the first and second pastes in a ratio of 3: 1 and heating at 85 to 95 캜 for 5 minutes, Lt; / RTI >
그러나 상기 선행문헌의 제조과정이 여전히 매우 복잡하고 또 핫소스의 깊은 맛을 구현하기에는 한계가 있다. However, the manufacturing process of the above-mentioned prior art is still very complicated and there is a limit to realize deep taste of hot sauce.
본 발명은 상기와 같은 문제점을 해결하기 위해 도출된 것으로, 종래의 핫소스에 비해 기호도 측면에서 우수하고 또한 공정이 비교적 간단한 핫소스 제조방법을 제공하는 것을 목적으로 한다.SUMMARY OF THE INVENTION It is an object of the present invention to provide a method of manufacturing a hot sauce which is superior in terms of preference to a conventional hot sauce and has a relatively simple process.
또한 본 발명에서는 핫소스에 이용될 수 있는 유기산이 풍부하고 맛이 우수한 고추발효물 제조방법을 제공하는 것을 목적으로 한다.It is another object of the present invention to provide a method for producing a fermented product of pepper which is rich in organic acids which can be used in hot sauce and which is excellent in taste.
상기와 같은 기술적 과제를 해결하기 위한 본 발명에 따른 고추발효물을 이용한 핫소스 제조방법은 (a) 고추분말에 유산균을 접종한 후 발효시켜 고추발효물을 준비하는 단계; (b) 상기 고추발효물을 여과하는 단계; 및 (c) 여과된 고추발효액을 조미료, 감미료 또는 점도 조절제 중 어느 하나 이상의 성분과 혼합하는 단계를 포함하는 것을 특징으로 한다.In order to accomplish the above object, the present invention provides a method for producing hot sauce using a fermented hot pepper, comprising the steps of: (a) preparing a fermented hot pepper by inoculating lactic acid bacteria into a red pepper powder and fermenting the fermented product; (b) filtering the fermented red pepper; And (c) mixing the filtered fermented broth with one or more components selected from the group consisting of seasoning, sweetener and viscosity regulator.
또한 상기 (c) 단계 이후에 멸균하는 (d) 단계를 더 포함할 수 있다.The method may further include the step (d) of sterilizing after the step (c).
또한 상기 (c) 단계에서는 고추발효액 65 내지 80 중량부, 설탕 5 중량부, 소금 3 중량부, 양조식초 9.15 중량부, 마늘분말 0.5 중량부, 양파분말 0.3 중량부, 페페로치노 1 중량부, 변성전분 1 중량부 및 잔탄검 0.05 중량부로 이루어지는 것이 바람직하다.In step (c), 65 to 80 parts by weight of the fermented broth, 5 parts by weight of sugar, 3 parts by weight of salt, 9.15 parts by weight of brewing vinegar, 0.5 part by weight of garlic powder, 0.3 part by weight of onion powder, 1 part by weight of modified starch and 0.05 part by weight of xanthan gum.
또한 상기 (d) 단계에서는 92±1℃ 조건에서 500 rpm 으로 15분간 교반하여 멸균하는 것을 특징으로 한다.In the step (d), the mixture is sterilized by stirring at 500 rpm for 15 minutes under the condition of 92 ± 1 ° C.
또한 상기 고추발효물을 준비하는 (a) 단계는, (a-1) 김치로부터 Lactobacillus paracasei 유산균 및 양배추김치로부터 Lactobacillus plantarum 유산균을 분리하는 단계; (a-2)분리된 유산균을 유산균수가 109 CFU/㎖이상이 되도록 배양하는 단계; (a-3) 고추분말 5중량부와 물 95중량부를 혼합하여 고추배지를 준비하는 단계; (a-4) 상기 준비된 고추배지에 배양된 유산균을 1 내지 2 중량부 접종하는 단계; 및 (a-5) 유산균을 접종한 고추배지를 30±1℃ 조건에서 100 내지 150rpm으로 교반하면서 배양하는 단계를 포함하는 것이 바람직하다.In addition, (a) preparing a fermented product is the pepper, (a-1) Lactobacillus paracasei Lactobacillus from sauerkraut from cabbage kimchi and Lactobacillus plantarum Isolating the lactic acid bacteria; (a-2) culturing the isolated lactic acid bacteria so that the number of lactic acid bacteria is 109 CFU / ml or more; (a-3) 5 parts by weight of red pepper powder and 95 parts by weight of water to prepare a red pepper culture medium; (a-4) inoculating 1 to 2 parts by weight of the cultured lactic acid bacteria in the prepared red pepper culture medium; And (a-5) culturing the red pepper medium inoculated with the lactic acid bacterium with stirring at a temperature of 30 1 캜 and 100 rpm to 150 rpm.
또한 상기 (a-4) 단계에서 접종하는 유산균은, Lactobacillus paracasei 유산균 0.5 중량부와 Lactobacillus plantarum 유산균 0.5 중량부이되, 상기 Lactobacillus paracasei 유산균은 수탁번호 KACC 92182P이고, Lactobacillus plantarum 유산균은 수탁번호 KACC 92183P이고, 상기 (a-5) 단계에서의 교반속도는 150rpm인 것이 바람직하다.The lactic acid bacteria inoculated in step (a-4) were 0.5 part by weight of Lactobacillus paracasei lactic acid bacterium and 0.5 part by weight of Lactobacillus plantarum lactic acid bacterium. The Lactobacillus paracasei lactic acid bacteria was KACC 92182P, Lactobacillus plantarum lactic acid bacteria was KACC 92183P, The stirring speed in the step (a-5) is preferably 150 rpm.
또한 본 발명에서는 상기 방법으로 제조된 핫소스를 제공하는 것을 특징으로 한다.In addition, the present invention provides hot sauce produced by the above method.
이상과 같은 본 발명에 따른 고추발효물을 이용한 핫소스 제조방법에 의하면, 고추발효물을 기반으로 하여 핫소스를 제조하기 때문에, 종래 핫소스에 비하여 기호도가 우수한 핫소스를 제공할 수 있다는 이점이 있다.According to the method for producing hot sauce using the fermented product of pepper according to the present invention, since hot sauce is produced based on the fermented product of hot pepper, there is an advantage that it can provide hot sauce having better taste than the conventional hot sauce.
또한 본 발명의 핫소스 제조방법에 의하면, 공정이 비교적 간단하고 게다가 제조시간을 획기적으로 단축시킬 수 있다는 효과가 있다.Further, according to the method for producing hot sauce of the present invention, the process is relatively simple and the production time can be remarkably shortened.
도 1은 실시예 1의 조건으로 발효시킨 고추배지에서의 젖산균 결과이다.
도 2는 실시예 1의 조건으로 발효시킨 고추배지에서의 산도 결과이다.
도 3은 실시예 2의 조건으로 발효시킨 고추배지에서의 젖산균 결과이다.
도 4는 실시예 2의 조건으로 발효시킨 고추배지에서의 pH 결과이다.
도 5는 실시예 2의 조건으로 발효시킨 고추배지에서의 전자코를 이용한 발효물의 향패턴을 분석한 결과이다.Fig. 1 shows results of lactic acid bacteria in a red pepper medium fermented under the conditions of Example 1. Fig.
Fig. 2 shows the acidity results on a red pepper medium fermented under the conditions of Example 1. Fig.
Fig. 3 shows results of lactic acid bacteria on a red pepper medium fermented under the conditions of Example 2. Fig.
4 shows pH results in red pepper medium fermented under the conditions of Example 2. Fig.
Fig. 5 shows the result of analysis of the incense pattern of the fermented product using the electronic nose in the red pepper medium fermented under the conditions of Example 2. Fig.
이하, 본 발명에 따른 고추발효물을 이용한 핫소스 제조방법에 관하여 첨부된 도면을 참조하여 설명하기로 한다.Hereinafter, a method for producing hot sauce using the fermented hot pepper according to the present invention will be described with reference to the accompanying drawings.
본 출원에서 “포함한다”, “가지다” 또는 “구비하다” 등의 용어는 명세서 상에 기재된 특징, 숫자, 단계, 구성요소, 부분품 또는 이들을 조합한 것이 존재함을 지정하려는 것이지 하나 또는 그 이상의 다른 특징들이나 숫자, 단계, 동작, 구성요소, 부분품 또는 이들을 조합한 것들의 존재 또는 부가 가능성을 미리 배제하지 않는 것으로 이해되어야 한다.The use of the terms "comprises", "having", or "having" in this application is intended to specify the presence of stated features, integers, steps, components, parts, or combinations thereof, But do not preclude the presence or addition of features, numbers, steps, operations, components, parts, or combinations thereof.
또한, 다르게 정의되지 않는 한 기술적이거나 과학적인 용어를 포함해서 여기서 사용되는 모든 용어들은 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자에 의해 일반적으로 이해되는 것과 동일한 의미를 가지고 있다. 일반적으로 사용되는 사전에 정의되어 있는 것과 같은 용어들은 관련기술의 문맥상 가지는 의미와 일치하는 의미를 가지는 것으로 해석되어야 하며, 본 출원에서 명백하게 정의하지 않는 한, 이상적이거나 과도하게 형식적인 의미로 해석되지 않는다.Also, unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Terms such as those defined in commonly used dictionaries are to be interpreted as having a meaning consistent with the contextual meaning of the related art and are to be interpreted as either ideal or overly formal in the sense of the present application Do not.
본 발명의 고추발효물을 이용한 핫소스 제조방법에서는, 유기산이 다양하고 단백질이 충분히 분해되어 발효물의 맛과 향기가 우수한 고추발효물을 이용함으로써 종래 핫소스에 비해 기호도가 향상된 핫소스 제조방법에 관한 것이다.The present invention relates to a method of producing hot sauce using a fermented product of hot pepper according to the present invention, in which the degree of preference is improved as compared with the conventional hot sauce, by using a fermented product of pepper with various organic acids and sufficient decomposition of proteins and excellent taste and aroma of the fermented product.
구체적으로 본 발명의 제조방법은 고추발효물을 준비하는 단계, 고추발효물을 여과하는 단계 및 여과된 고추발효액을 조미료, 감미료 또는 점도 조절제 중 어느 하나 이상의 성분과 혼합하는 단계를 포함하여 이루어진다.Specifically, the production method of the present invention comprises a step of preparing a fermented product of pepper, a step of filtering the fermented product of pepper, and a step of mixing the fermented product of the filtered pepper with a component of at least one of a seasoning, a sweetener and a viscosity controlling agent.
이하 본 발명의 구체적인 제조방법에 관하여 실시예를 통하여 상세히 설명하기로 한다. 아울러 본 발명에서의 pH, 산도, 젖산균, 단백질 분해능, 내산성, 유기산 측정방법 및 관능검사는 아래의 방법으로 측정하여 결과를 도출하였다.Hereinafter, specific production methods of the present invention will be described in detail with reference to Examples. In addition, the pH, acidity, lactic acid bacteria, proteolytic activity, acid resistance, organic acid determination method and sensory test in the present invention were measured by the following methods and the results were obtained.
1) pH1) pH
pH는 멸균 필터백에 여과된 고추발효물을 균등하게 채취하여 시료액을 pH meter를 사용하여 3회 반복하여 측정하였다.The pH was measured by collecting the filtered fermented red pepper in sterilized filter bag equally and repeatedly using the pH meter three times.
2) 산도2) pH
산도는 멸균 필터백에 여과된 고추발효물을 균등하게 채취하여 blender로 마쇄한 후, 4겹의 거즈로 짠 시료액 10 mL에 0.1 N NaOH 용액으로 pH가 8.3이 될 때까지 적정하였다. 이때 소비된 0.1 N NaOH 용액의 소비량을 구한 후 다음의 식으로 계산하였다.The acidity was measured by blending the filtered fermented red pepper with sterilized filter bag, and then titrating with 10 mL of 4-layer gauze sample until the pH reached 8.3 with 0.1 N NaOH solution. The consumption of consumed 0.1 N NaOH solution was calculated by the following equation.
3) 젖산균 3) Lactic acid bacteria
시료는 멸균 필터백에 넣어 여과한 후 0.85% NaCl로 희석하여 사용하였다. 총균수의 경우 PCA (Plate count agar, Difco)를 사용하여 단계별로 희석한 시료를 100 ㎕씩 도말하여 30℃에서 48~72시간동안 배양한 후에 생균수를 측정하였다. 젖산균수의 경우, MRS agar (Lactobacilli MRS agar, Difco)에 단계별로 희석한 시료를 100 ㎕씩 도말하여 30℃에서 48~72시간동안 배양한 후에 생균수를 측정하였다. Samples were filtered through a sterile filter bag and diluted with 0.85% NaCl. For the total number of bacteria, 100 μl of each diluted sample was plated using PCA (plate count agar, Difco) and cultured at 30 ° C for 48 to 72 hours. In the case of lactic acid bacteria, 100 μl of each diluted sample was inoculated on MRS agar (Lactobacilli MRS agar, Difco), and cultured at 30 ° C for 48-72 hours.
4) 단백질 분해능4) Protein resolution
분리한 김치유산균들 중 단백질 분해효소 활성을 확인하기 위하여 2% skim milk가 현탁된 평판배지에 균주를 접종한 후, 30℃에서 배양하여 균의 집락 주위에 clear zone이 형성된 균주를 단백질 분해활성을 갖는 균주로 선발하였다.In order to investigate the proteolytic activity of isolated Kimchi lactic acid bacteria, the isolates were inoculated with 2% skim milk suspension on plate medium and cultured at 30 ℃. .
5) 내산성 측정방법5) Method of measuring acid resistance
김치에서 분리한 균주를 대상으로 본 실험을 실시하였다. 내산성 실험에 사용된 조건배지는HCl을 이용하여pH를2.0로 맞춘MRS broth 배지를 사용하였으며, 내담즙성 실험에 사용된 조건배지는 Bacto oxgall(Difico) 0.3%(w/v)가 포함된MRS broth 배지를 사용하였다. 내산성 처리조건은 30℃에서 하루 동안MRS broth 배지에 배양 후OD를1.0으로 맞춰진 균주를 동일volume으로 MRS broth 배지 (pH 2.0)에 접종 한 후, 30℃에서3시간 동안 배양하였다. 이후 이 균액을 다시MRS 고체배지에 접종한 후30℃에서48시간 배양하여 증식유무를 관찰하고 순수한MRS broth 배지에 배양한 균 집락의 개수와 비교하였다. This experiment was conducted on the strains isolated from kimchi. The medium used for the acid resistance experiment was an MRS broth medium adjusted to pH 2.0 with HCl. The medium used for the biliary cholesterol assay was MRS (Bacto oxgall (Difico) 0.3% (w / v) broth medium. Acid resistance treatment conditions were as follows: 1) incubation at 30 ℃ for 1 day in MRS broth medium; (2) incubation at 30 ℃ for 3 hours inoculated with MRS broth medium (pH 2.0) The culture broth was inoculated again on the MRS solid medium and cultured at 30 ° C for 48 hours to observe the growth and compared with the number of bacterial colonies cultured on the pure MRS broth medium.
6) 유기산6) Organic acid
시료 약 1 g을 정밀히 취하여 HPLC용 water 1 mL로 25배 희석하여 20분간 sonication한 후 0.2 μm filter로 여과한 용액을 HPLC(LaChromUltra L-2000 U series, Hitachi, Japan) 분석용 시료로 사용하였다. 표준품으로는 acetic acid, citric acid, fumaric acid, lactic acid, malic acid, oxalic acid, succinic acid, tartaric acid를 사용하며, 시험용액 및 표준용액을 각각 20 μL씩 주입하여 얻은 피크의 높이를 구하여 검량선을 작성한 후 시험용액의 유기산 함량을 계산한다. 유기산 분석을 위한 HPLC 분석조건은 다음 표 1과 같다.About 1 g of the sample was precisely taken, diluted 25 times with 1 mL of HPLC water, sonicated for 20 minutes, and then filtered through a 0.2 μm filter. The solution was used as an analytical sample for HPLC (LaChromUltra L-2000 U series, Hitachi, Japan). As a standard, acetic acid, citric acid, fumaric acid, lactic acid, malic acid, oxalic acid, succinic acid and tartaric acid were used. The height of the peak obtained by injecting 20 μL of test solution and standard solution, respectively, After preparation, calculate the organic acid content of the test solution. The HPLC analysis conditions for the organic acid analysis are shown in Table 1 below.
Bio-Rad, Aminex HPX-87H column, 300×7.8mm, USA)Organic Acid Analysis column
Bio-Rad, Aminex HPX-87H column, 300 x 7.8 mm, USA)
7) 관능검사7) Sensory evaluation
건조된 김치 분말시료를 10g을 관능용기에 정량하여 제공하였다. 관능검사패널은 연구소 내에서 맛에 민감한 패널을 모집 후 훈련된 패널 10명 선정하여 본 검사에 참여하도록 하였다. 전 시료에 대한 관능 특성이 다음 시료에 영향을 주지 않도록 하기 위하여 각 시료의 검사 전에는 입을 헹구도록 물과 크래커를 제공하였다. 관능검사 방법은 3일간 3회에 걸쳐 7점 척도를 실시하였으며, 평가항목으로는 외관의 색, 맛있는 향(감칠향, 구수한향), 이취, 매운맛, 짠맛, 맛있는 맛(감칠맛, 구수한맛), 이미 등으로 객관적인 품질 평가 항목 척도와 주관적인 외관(색), 향, 맛, 전체적인 기호도를 평가하였다.10 g of the dried kimchi powder sample was quantitatively provided in a sensible container. The sensory panel was recruited to taste sensitive panels in the institute, and then selected 10 trained panels to participate in the test. Water and crackers were provided to rinse mouths before each sample was tested to ensure that the sensory properties of the previous sample did not affect the next sample. The sensory evaluation method was a three - point, three - point scale of 7 points. The evaluation items were the color of the appearance, delicious aroma (ginger flavor, fragrance flavor), odor, spicy taste, salty flavor, And the subjective appearance (color), flavor, taste, and overall acceptability were evaluated.
실시예 1 내지 4에서는 핫소스 제조에 적용될 수 있는 가장 바람직한 고추발효물의 제조방법, 그리고 실시예 5에서는 고추발효물을 이용하여 핫소스를 제조방법에 관하여 설명하기로 한다.The best method for manufacturing hot pepper fermented product that can be applied to the production of hot sauce in Examples 1 to 4 will be described. In Example 5, a method for producing hot sauce using hot pepper fermented product will be described.
실시예 1Example 1
일반적으로 알려져 있는 김치 유래 유산균은 약 44종이다. 이들 44종의 유산균으로부터 고추발효에 적합한 것으로 예상되는 표 1과 같은 11종을 선별한 후, 젖산균, 산도 결과로부터 보다 적합하다고 판단되는 6종의 유산균을 선정하였다.Approximately 44 kinds of lactic acid bacteria derived from kimchi are known. From these 44 kinds of lactic acid bacteria, 11 kinds as shown in Table 1, which are expected to be suitable for pepper fermentation, were selected and then six kinds of lactic acid bacteria which were more suitable from lactic acid bacteria and acidity results were selected.
평가를 위한 실험에서는, 표 3과 같이, 고추분말 5중량부와 증류수 95중량부를 혼합하여 고추분말이 5중량%에 해당되는 고추배지를 준비하였다. 이어서 별도의 멸균 처리 없이 고추배지에 유산균수가 109 CFU/㎖의 농도로 준비한 배양원액을 0.5 중량부 접종하였다. 이때 유산균이 접종된 고추배지의 초기 유산균수는 107 CFU/㎖였다.In the experiment for evaluation, as shown in Table 3, 5 parts by weight of red pepper powder and 95 parts by weight of distilled water were mixed to prepare a red pepper culture medium containing 5% by weight of red pepper powder. Then, 0.5 part by weight of the culture stock solution prepared with the concentration of lactic acid bacteria at a concentration of 10 < 9 > CFU / ml was inoculated into the red pepper culture medium without separate sterilization treatment. The initial number of lactic acid bacteria in the red pepper culture medium inoculated with lactic acid bacteria was 10 7 CFU / ml.
각 유산균을 접종한 고추배지를 100rpm 및 30±1℃ 조건에서 48시간 동안 배양하였고, 24시간 및 배양이 종료된 직후 시료를 채취하여 젖산균 및 산도를 측정하였다.The red pepper culture inoculated with each of the lactic acid bacteria was cultured at 100 rpm and 30 ± 1 ° C. for 48 hours. Lactic acid bacteria and acidity were measured after 24 hours and immediately after completion of the culture.
도 1은 11종의 유산균을 접종한 고추배지에서의 젖산균 결과, 도 2는 산도 결과를 나타낸 그림이다.Fig. 1 shows results of lactic acid bacteria on red pepper medium inoculated with 11 kinds of lactic acid bacteria, and Fig. 2 shows the results of acidity.
도 1 및 2로부터 알 수 있듯이, 균주 A, B 또는 C를 접종하여 발효시킨 실시예 1-1 내지 1-3의 고추발효물은 젖산균이 많이 생성될 뿐만 아니라 상대적으로 산도를 낮게 유지하는 것을 확인할 수 있다.As can be seen from Figs. 1 and 2, the fermented product of the peppers of Examples 1-1 to 1-3 fermented by inoculation with strain A, B or C showed not only a lot of lactic acid bacteria but also relatively low acidity .
실시예 2Example 2
실시예 1의 결과로부터 고추발효에 적합한 것으로 판단되는 6종의 유산균을 사용하여 표 4와 같은 비율로 접종하여 고추발효물을 제조하였다. From the results of Example 1, six kinds of lactic acid bacteria judged to be suitable for fermentation of pepper were inoculated at the same ratio as in Table 4 to prepare a fermented product of pepper.
구체적으로, 고추발효물의 제조방법은, 고추분말 5중량부와 증류수 95중량부를 혼합하여 고추분말 함유량이 5중량%에 해당되는 고추배지를 준비하였다. 고추배지를 별도로 멸균처리 하지 않은 상태에서, 유산균수가 109 CFU/㎖의 농도로 준비한 배양원액을 2 중량부 접종하였고, 이때 유산균이 접종된 고추배지의 초기 유산균수는 107 CFU/㎖였다. Specifically, 5 parts by weight of red pepper powder and 95 parts by weight of distilled water were mixed to prepare a red pepper medium containing 5% by weight of red pepper powder. In the absence of sterilization of the red pepper culture medium, 2 parts by weight of the stock solution prepared by adding lactic acid bacteria at a concentration of 10 9 CFU / ml was inoculated. The initial number of lactic acid bacteria in the red pepper culture medium inoculated with the lactic acid bacteria was 10 7 CFU / ml.
이어서 각 유산균을 접종한 고추배지를 30±1℃ 조건에서 100 rpm으로 교반하면서 60시간 동안 발효시켰고, 24시간 및 발효가 종료된 직후의 시료를 채취하여 젖산균수, pH, 향패턴, 단백질 분해능 및 내산성도를 측정하였다.Then, the red pepper culture medium inoculated with each of the lactic acid bacteria was fermented at a temperature of 30 ± 1 ° C. for 60 hours with stirring at 100 rpm. After 24 hours and immediately after the completion of the fermentation, samples were collected and analyzed for the number of lactic acid bacteria, pH, The acid resistance was measured.
대조군 2는 유산균을 접종하지 않고 상기와 동일한 조건에서 발효과정을 수행하였다.
한편, 고추배지를 준비함에 있어 증류수를 사용하였으나, 정수된 물 등 음용 가능한 물을 사용할 수 있음은 자명하다.On the other hand, although distilled water was used for preparing the pepper culture medium, it is obvious that drinking water such as purified water can be used.
도 3은 젖산균의 결과이고, 도 4는 pH 결과이다. Figure 3 is the result of lactic acid bacteria and Figure 4 is the pH result.
도 3에 나타낸 바와 같이, 별도로 유산균을 접종하지 않은 대조군 2는 60시간 배양 후의 젖산균이 8.8 Log CFU/㎖인데 반해, 유산균 A 내지 F를 접종한 실시예 2-1 내지 2-6에서는 대조군 2보다 높은 9.20~9.44 Log CFU/㎖였고, 특히 유산균 A 및 B를 접종한 경우에는 각각 9.28 Log CFU/㎖, 9.44 Log CFU/㎖로 다른 유산균을 접종한 경우보다 젖산균이 많이 생성되는 것을 확인할 수 있다.As shown in FIG. 3, in the
한편 pH 결과에서는 도 4에 나타낸 바와 같이, 별도로 유산균을 접종하지 않은 대조군 2는 60시간 배양 후의 pH가 약 4.0인데 반해, 유산균 A 내지 F를 접종한 실시예 2-1 내지 2-6의 pH는 대조군 2보다 낮은 3.55~3.89였다. 특히 유산균 A 내지 D를 접종할 경우에는 pH 3.53~3.60으로 유산균 E 및 F를 접종한 경우보다 더 낮은 것을 확인할 수 있다.On the other hand, as shown in FIG. 4, in the pH result, the pH of the
도 5는 전자코를 이용한 발효물의 향패턴을 분석한 결과로서, 실시예 2-1의 A균주와 실시예 2-1의 B균주는 향기 패턴이 상이한 것을 확인할 수 있다.FIG. 5 shows the result of analysis of the incense pattern of the fermented product using the electronic nose. It can be confirmed that the flavor pattern of the strain A of Example 2-1 and that of the strain B of Example 2-1 are different.
표 5는 단백질 분해능과 내산성 결과로서, 실시예 2-2의 유산균 B의 경우 다른 유산균들에 비해 탁월한 단백질 분해성이 있는 것을 알 수 있고, 또한 내산성도 우수한 것을 확인할 수 있다.Table 5 shows that the lactic acid bacteria B of Example 2-2 had excellent proteolytic properties as compared with the other lactic acid bacteria, and that they were also excellent in acid resistance, as a result of protein resolution and acid resistance.
주) 단백질 분해 정도를 나타내는 투명도 직경 : +, 1~3cm 직경; ++, 3~5cm 직경; +++, >5cm 직경Note) Transparency diameter indicating degree of proteolysis: +, 1 ~ 3 cm diameter; ++, 3-5 cm diameter; +++,> 5 cm diameter
실시예Example 3 3
실시예 2의 결과로부터 배추김치로부터 분리된 유산균 A인 Lactobacillus paracasei와 양배추김치로부터 분리된 유산균 B인 Lactobacillus plantarum은 산성생능이 우수하고, 또 향기 패턴이 서로 상이한 것을 확인할 수 있었다. 특히 유산균 B는 우수한 내산성 특성과 단백질 분해능이 높아 맛과 향기가 좋은 고추발효물을 얻을 수 있다.From the results of Example 2, it was confirmed that lactic acid bacteria Lactobacillus paracasei isolated from Chinese cabbage kimchi and Lactobacillus plantarum lactic acid bacteria B isolated from cabbage kimchi had excellent acidity and different aroma patterns. In particular, the lactic acid bacteria B have excellent acid-fastness characteristics and high protein resolution, so that a fermented product of pepper having good taste and smell can be obtained.
따라서 이하에서는 배추김치로부터 분리된 유산균 A인 Lactobacillus paracasei와 양배추김치로부터 분리된 유산균 B인 Lactobacillus plantarum, 그리고 대조군으로 일반 고추가루 발효물을 대상으로 하여 가장 바람직하다고 판단되는 발효조건을 알아보기 위하여 추가 실험을 진행하였다. Therefore, in order to investigate the fermentation conditions of Lactobacillus paracasei , Lactobacillus paracasei isolated from cabbage kimchi, Lactobacillus plantarum , Lactobacillus plantarum isolated from cabbage kimchi, and fermented flour as a control, .
구체적으로, 고추분말 5중량부와 95중량부의 증류수를 혼합하여 고추분말이 5중량%에 해당되는 고추배지를 준비하였고, 여기에 유산균수가 109 CFU/㎖의 농도로 준비한 배양원액을 단일종의 유산균을 접종하는 경우에는 1 중량부, 2종의 유산균을 혼합하여 접종하는 경우에는 각각 0.5 중량부를 접종하였고, 이때 유산균이 접종된 고추배지의 초기 유산균수는 107 CFU/㎖였다.Specifically, 5 parts by weight of red pepper powder and 95 parts by weight of distilled water were mixed to prepare a red pepper culture medium containing 5% by weight of red pepper powder. The culture broth prepared at a concentration of 10 9 CFU / ml was mixed with a single kind of
이어서 각 유산균을 접종한 고추배지를 30±1℃ 조건에서 150 rpm으로 교반하면서 48시간 동안 발효시켰고, 24시간 및 발효가 종료된 직후 시료를 채취하여 pH와 산도를 측정하였다. 대조군으로는 유산균을 접종하지 않은 채, 상기와 동일한 조건에서 발효과정을 수행하였다.Then, the red pepper culture medium inoculated with each of the lactic acid bacteria was fermented at 30 ± 1 ° C for 48 hours while stirring at 150 rpm. After 24 hours and after completion of the fermentation, samples were collected and pH and acidity were measured. As a control, fermentation was carried out under the same conditions as above except that no lactic acid bacteria were inoculated.
아울러 고추배지를 멸균한 후 유산균을 접종한 경우와 멸균하지 않고 유산균을 바로 접종한 경우로 구분하여 실험을 진행하였다.In addition, the experiment was divided into the case of inoculating the lactic acid bacteria after the sterilization of the pepper medium and the case of inoculating the lactic acid bacteria directly without sterilization.
표 7은 pH 결과이다. 유산균 A 또는 B를 단일 접종하여 발효시킨 경우 대조군에 비해 더 낮은 pH를 유지하는 것을 확인할 수 있고, 특히 동일한 양의 유산균을 접종하는 경우 유산균 A 또는 유산균 B를 단일종으로 접종하는 것보다 pH가 더 낮은 것을 확인할 수 있다. 한편, 유산균을 접종하기 전에 고추배지를 멸균한 경우와 멸균하지 않은 경우의 pH에서는 48시간 경과한 시점에서 별다른 차이가 없는 것을 확인할 수 있다. Table 7 shows the pH results. When the lactic acid bacteria A or B are fermented by single inoculation, it can be confirmed that the pH is kept lower than that of the control group. In particular, when the same amount of lactic acid bacteria is inoculated, Can be confirmed. On the other hand, it can be seen that there is no difference at 48 hours after the sterilization of the pepper culture medium before and after the inoculation of the lactic acid bacteria and at the pH of the non-sterilized culture medium.
표 8은 산도 결과이다. 유산균 A 또는 B를 접종하여 발효시킨 경우 대조군에 비해 산도가 더 높은 것을 확인할 수 있고, 특히 동일한 양의 유산균을 접종할 경우 유산균 A 또는 유산균 B를 단일종으로 접종하는 것보다 산도가 증가하는 것을 확인할 수 있다.Table 8 shows the acidity results. When the lactic acid bacteria A or B were inoculated and fermented, the acidity was higher than that of the control group. In particular, when the same amount of the lactic acid bacteria was inoculated, it was confirmed that the acidity was increased as compared with the case of inoculating the lactic acid A or lactic acid B .
한편, 표 9는 고추배지를 멸균하지 않고 유산균을 접종한 실시예 3-4 내지 3-6, 및 대조군 3-2에서, 고추발효물에 포함되어 있는 유기산의 종류와 농도를 발효시간에 따라 분석한 결과이다.On the other hand, in Table 9, the types and concentrations of the organic acids contained in the fermented product of pepper were analyzed according to the fermentation time in Examples 3-4 to 3-6 and Comparative Example 3-2 in which lactic acid bacteria were inoculated without sterilization of the pepper culture medium This is a result.
3-2Control group
3-2
표 9로부터 알 수 있듯이, 유산균 A와 유산균 B를 혼합하여 접종한 실시예 3-6의 경우, 48시간 발효시킨 시점에서 유기산의 종류가 다양할 뿐만 아니라 가장 많은 유기산을 생성한 것을 알 수 있다.As can be seen from Table 9, in the case of Example 3-6 in which the lactic acid bacterium A and the lactic acid bacterium B were inoculated by mixing, it was found that not only the kinds of organic acids were varied at the time of fermentation for 48 hours but also the most organic acids were produced.
실시예Example 4 4
pH 변화에 미치는 교반속도의 영향을 알아보기 위하여 표 10과 같은 조건으로 실험하였다. The effect of stirring speed on the pH change was examined under the same conditions as in Table 10.
구체적으로, 고추분말 5중량부와 증류수 95중량부를 혼합하여 고추분말이 5중량%가 되는 고추배지를 준비하였다. 고추배지를 별도로 멸균처리 하지 않은 상태에서 유산균수가 109 CFU/㎖의 농도로 준비한 배양원액 1 중량부를 접종하였고, 이때 유산균이 접종된 고추배지의 초기 유산균수는 107 CFU/㎖였다. Specifically, 5 parts by weight of red pepper powder and 95 parts by weight of distilled water were mixed to prepare a red pepper culture medium containing 5% by weight of red pepper powder. 1 part of the culture stock solution prepared with the concentration of lactic acid bacteria at a concentration of 10 9 CFU / ml was inoculated without separate sterilization of the red pepper culture medium. The initial number of lactic acid bacteria in the red pepper culture medium inoculated with the lactic acid bacteria was 10 7 CFU / ml.
이어서 각 유산균을 접종한 고추배지를 30±1℃ 조건에서 100 rpm 또는 150rpm 으로 교반하면서 48시간 동안 발효시켰고, 24시간 및 발효가 종료된 직후의 시료를 채취하여 pH를 측정하였다.Then, the red pepper culture medium inoculated with each of the lactic acid bacteria was fermented at 30 ± 1 ° C for 48 hours while stirring at 100 rpm or 150 rpm, and the samples were sampled for 24 hours and immediately after fermentation, and the pH was measured.
표 11에 나타낸 바와 같이, 교반속도가 증가할수록 더 낮은 pH를 갖는 고추발효물을 얻을 수 있는 것을 확인할 수 있어, 발효시간을 단축시키거나 유산균을 더 많이 생성시킬 수 있음을 예측할 수 있다.As shown in Table 11, it can be confirmed that a fermented product of pepper having a lower pH can be obtained as the stirring speed is increased, and it is predicted that the fermentation time can be shortened or more lactic acid bacteria can be produced.
Example
한편, 고추발효시 매우 효과적인 것으로 확인된 배추김치로부터 분리된 유산균 A인 Lactobacillus paracasei와 양배추김치로부터 분리된 유산균 B인 Lactobacillus plantarum은 국립농업과학원 농업미생물은행에 2017년 7월 19일자로 기탁하였고, 각각 수탁번호 KACC 92182P(Lactobacillus paracasei KA1), KACC 92183P(Lactobacillus plantarum YB2)를 부여받았다.On the other hand, Lactobacillus paracasei , Lactobacillus paracasei isolated from cabbage kimchi, and Lactobacillus plantarum , Lactobacillus B isolated from cabbage kimchi, which were found to be highly effective in fermentation of pepper, were deposited on July 19, 2017 at the National Institute of Agricultural Science and Technology Accession No. KACC 92182P ( Lactobacillus paracasei KA1), and KACC 92183P ( Lactobacillus plantarum YB2).
이하에서는 상기 과정을 통하여 제조한 고추발효물을 활용한 핫소스 제조방법에 관하여 설명하기로 한다. Hereinafter, a method for producing hot sauce using the fermented product of pepper prepared through the above process will be described.
실시예 5Example 5
실시예 3-6의 조건에서 48시간 발효시켜 얻어진 고추발효물을 표 12와 같은 조성으로 혼합하여 핫소스를 제조하였다. The pepper fermented product obtained by fermentation for 48 hours under the conditions of Example 3-6 was mixed with the composition as shown in Table 12 to produce hot sauce.
구체적으로, 실시예 5-1은 실시예 3-6에서 얻어진 고추발효물을 100mesh 여과망으로 여과하였고, 여과망을 통과한 고추발효물 여액 80 중량부를 설탕 5 중량부, 소금 3 중량부, 양조식초 9.65 중량부, 마늘분말 0.5 중량부, 양파분말 0.3 중량부, 페페로치노 1 중량부, 변성전분 1 중량부 및 잔탄검 0.05 중량부와 혼합하였다.Specifically, in Example 5-1, the fermented product of the pepper obtained in Example 3-6 was filtered through a 100 mesh filter net, and 80 parts by weight of the filtrate of the fermented product of the pepper which passed through the filter net was mixed with 5 parts by weight of sugar, 3 parts by weight of salt, 0.5 part by weight of garlic powder, 0.3 part by weight of onion powder, 1 part by weight of pepperolino, 1 part by weight of modified starch and 0.05 part by weight of xanthan gum were mixed.
이후 혼합물은 92±1℃ 조건에서 500 rpm 으로 15분간 교반하여 멸균공정을 수행하였다.The mixture was then sterilized at 92 ± 1 ° C for 15 minutes at 500 rpm.
실시예 5-2는 고추발효물 여액을 75 중량부 그리고 물 5 중량부를 혼합한 것을 제외하고는 실시예 5-1과 동일하게 혼합하였다.Example 5-2 was prepared in the same manner as in Example 5-1 except that 75 parts by weight of the filtrate of the fermented product of pepper and 5 parts by weight of water were mixed.
실시예 5-3은 고추발효물 여액을 70 중량부 그리고 물 10 중량부를 혼합한 것을 제외하고는 실시예 5-1과 동일하게 혼합하였다.Example 5-3 was prepared in the same manner as in Example 5-1 except that 70 parts by weight of the filtrate of the fermented product of pepper and 10 parts by weight of water were mixed.
실시예 5-4는 고추발효물 여액을 65 중량부 그리고 물 15 중량부를 혼합한 것을 제외하고는 실시예 5-1과 동일하게 혼합하였다.Example 5-4 was prepared in the same manner as in Example 5-1 except that 65 parts by weight of the filtrate of the fermented product of pepper and 15 parts by weight of water were mixed.
이들 핫소스의 이화학적 분석를 표 12에 정리하였다. 표 13으로부터 알 수 있듯이, 고추발효물을 80 중량부 첨가한 실시예 5-1의 산도 및 당도가 가장 높은 것을 확인할 수 있다.The physicochemical analysis of these hot sauces is summarized in Table 12. As can be seen from Table 13, it can be confirmed that the acidity and sugar content of Example 5-1 in which 80 parts by weight of the fermented product of pepper was added were the highest.
Example
pH
Acidity (%)
Brix
또한 표 14의 기호도 평가 결과로부터 알 수 있듯이, 고추발효물을 80중량부 첨가한 5-1의 전체적인 기호도가 가장 높은 것을 알 수 있다. As can be seen from the results of the preference evaluation shown in Table 14, it can be seen that the overall preference of 5-1 added with 80 parts by weight of the fermented product of pepper is the highest.
본 발명의 실시예 5-1의 조건에서 제조한 핫소스와 종래 판매되고 있는 임실치즈피자 핫소스, 타바스코 핫소스를 비교한 결과를 표 15에 나타내었다.Table 15 shows the results of comparing the hot sauce produced under the conditions of Example 5-1 of the present invention with the conventional hot sauce pizza hot sauce and tabasco hot sauce.
Example
Type of hot sauce
표 15에서 알 수 있듯이, 본 발명의 제조방법에 따라 제조된 핫소스의 기호도는 종래 기술에 따른 핫소스 보다 우수한 것을 알 수 있다.As can be seen from Table 15, the preference of the hot sauce produced according to the production method of the present invention is superior to the hot sauce according to the prior art.
이상으로 본 발명 내용의 특정한 부분을 상세히 기술하였는바, 당업계의 통상의 지식을 가진 자에게, 이러한 구체적 기술은 단지 바람직한 실시양태일 뿐이며, 이에 의해 본 발명의 범위가 제한되는 것은 아니며, 본 발명의 범주 및 기술사상 범위 내에서 다양한 변경 및 수정이 가능함은 당업자에게 있어서 명백한 것이며, 이러한 변형 및 수정이 첨부된 특허청구범위에 속하는 것도 당연하다.Having thus described a particular portion of the present invention in detail, those skilled in the art will appreciate that these specific embodiments are merely preferred embodiments and that the scope of the present invention is not limited thereby, It will be apparent to those skilled in the art that various changes and modifications can be made within the scope of the invention, and that such modifications and variations are intended to fall within the scope of the appended claims.
Claims (8)
(b) 상기 고추발효물을 100 mesh 여과망으로 여과하는 단계;
(c) 상기 여과된 고추발효액 80 중량부, 설탕 5 중량부, 소금 3 중량부, 양조식초 9.65 중량부, 마늘분말 0.5 중량부, 양파분말 0.3 중량부, 페페로치노 1 중량부, 변성전분 1 중량부 및 잔탄검 0.05 중량부를 혼합하는 단계; 및
(d) 상기 (c)단계에서 얻어진 혼합물을 92±1℃ 조건에서 500 rpm 으로 15분간 교반하여 멸균하는 단계로 이루어지되,
상기 고추발효물을 준비하는 (a) 단계는,
(a-1) 수탁번호 KACC 92182P인 Lactobacillus paracasei 유산균을 김치로부터 분리하고, 수탁번호 KACC 92183P인 Lactobacillus plantarum 유산균을 양배추김치로부터 분리하는 단계;
(a-2) 분리된 상기 수탁번호 KACC 92182P인 Lactobacillus paracasei 유산균 및 상기 수탁번호 KACC 92183P인 Lactobacillus plantarum 유산균 각각의 유산균수가 109 CFU/㎖이상이 되도록 배양하는 단계;
(a-3) 고추분말 5중량부와 물 95중량부를 혼합하여 고추배지를 준비하는 단계;
(a-4) 상기 (a-3) 단계에서 준비된 고추배지에 상기 (a-2) 단계에서 배양된 수탁번호 KACC 92182P인 Lactobacillus paracasei 유산균 0.5 중량부와 수탁번호 KACC 92183P인 Lactobacillus plantarum 유산균 0.5 중량부를 접종하는 단계; 및
(a-5) 유산균을 접종한 고추배지를 30±1℃ 조건에서 150rpm으로 교반하면서 48시간 배양하는 단계로 이루어지는 것을 특징으로 하는 고추발효물을 이용한 핫소스 제조방법.
(a) inoculating a lactic acid bacterium into a red pepper powder and fermenting the same to prepare a red pepper fermented product;
(b) filtering the fermented product of the pepper with a 100-mesh filter net;
(c) 80 parts by weight of the filtered fermented chilli, 5 parts by weight of sugar, 3 parts by weight of salt, 9.65 parts by weight of brewing vinegar, 0.5 part by weight of garlic powder, 0.3 part by weight of onion powder, 1 part by weight of pepperolone, And 0.05 part by weight of xanthan gum; And
(d) sterilizing the mixture obtained in the step (c) by stirring at a temperature of 92 ± 1 ° C at 500 rpm for 15 minutes,
The step (a) of preparing the fermented hot pepper comprises:
(a-1) isolating Lactobacillus paracasei lactic acid bacteria having accession number KACC 92182P from kimchi and isolating Lactobacillus plantarum lactic acid bacteria having accession number KACC 92183P from cabbage kimchi;
(a-2) culturing the isolated lactic acid bacteria of Lactobacillus paracasei, which is the accession number KACC 92182P, and Lactobacillus plantarum lactic acid bacteria of the accession number KACC 92183P, so that the number of lactic acid bacteria is 10 9 CFU / ml or more;
(a-3) 5 parts by weight of red pepper powder and 95 parts by weight of water to prepare a red pepper culture medium;
(a-4) 0.5 part by weight of Lactobacillus paracasei lactic acid bacterium having accession number KACC 92182P cultivated in step (a-2) and 0.5 part by weight of Lactobacillus plantarum lactic acid bacterium having accession number KACC 92183P in the red pepper medium prepared in step (a- Inoculating; And
(a-5) culturing the red pepper culture medium inoculated with the lactic acid bacterium at a temperature of 30 1 캜 for 48 hours with stirring at 150 rpm.
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