KR101989336B1 - Method of Hot Sauce Using Pepper-Fermentation - Google Patents

Abstract

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

TECHNICAL FIELD [0001] The present invention relates to a method for producing hot sauce using hot pepper fermented product,

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 .

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.

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.

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.

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.

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 >

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.

Korean Patent Publication No. 2010-0106786 Korean Patent Publication No. 2012-0082639

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.

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.

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.

The method may further include the step (d) of sterilizing after the step (c).

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.

In the step (d), the mixture is sterilized by stirring at 500 rpm for 15 minutes under the condition of 92 ± 1 ° C.

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.

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.

In addition, the present invention provides hot sauce produced by the above method.

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.

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.

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.

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.

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.

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.

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.

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.

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) pH

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) pH

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) Lactic acid bacteria

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) Protein resolution

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) Method of measuring acid resistance

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) Organic acid

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.

Item Organic acid Column Organic Acid Analysis column
Bio-Rad, Aminex HPX-87H column, 300 x 7.8 mm, USA) Mobile phase 0.008 NH ₂ SO ₄ Flow rate 0.6 mL / min Detector UV (210 nm) Oven Temp. 50 ℃

7) Sensory evaluation

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.

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.

Example 1

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.

Isolated strain Separation source Microbiological identification result A Kimchi Lactobacillus paracasei B Cabbage kimchi Lactobacillus plantarum C Sukjiji Lactobacillus plantarum D Radish kimchi Lactobacillus brevis E Kimchi Lactobacillus sakai F Kimchi Lactobacillus sakai G Kimchi Leuconostoc pseudomesenteroides H Kimchi Leuconostoc mesenteroides subsp mesenteroides I Kimchi Leuconostoc mesenteroides J Kimchi juice Weissella paramesenteroides K Sweet potato kimchi Weissella confusa

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.

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.

Example Mixing ratio Pepper powder Distilled water Strain 1-1 5 parts by weight 95 parts by weight A: 1 part by weight 1-2 5 parts by weight 95 parts by weight B: 1 part by weight 1-3 5 parts by weight 95 parts by weight C: 1 part by weight 1-4 5 parts by weight 95 parts by weight D: 1 part by weight 1-5 5 parts by weight 95 parts by weight E: 1 part by weight 1-6 5 parts by weight 95 parts by weight F: 1 part by weight 1-7 5 parts by weight 95 parts by weight G: 1 part by weight 1-8 5 parts by weight 95 parts by weight H: 1 part by weight 1-9 5 parts by weight 95 parts by weight I: 1 part by weight 1-10 5 parts by weight 95 parts by weight J: 1 part by weight 1-11 5 parts by weight 95 parts by weight K: 1 part by weight

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.

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 .

Example 2

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.

Example Mixing ratio Pepper powder Distilled water Coliform 2-1 5 parts by weight 95 parts by weight A: 2 parts by weight 2-2 5 parts by weight 95 parts by weight B: 2 parts by weight 2-3 5 parts by weight 95 parts by weight C: 2 parts by weight 2-4 5 parts by weight 95 parts by weight D: 2 parts by weight 2-5 5 parts by weight 95 parts by weight E: 2 parts by weight 2-6 5 parts by weight 95 parts by weight F: 2 parts by weight Control group 2 5 parts by weight 95 parts by weight -

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.

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.

Control group 2 was fermented under the same conditions as above except that no lactic acid bacteria were inoculated.

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.

Figure 3 is the result of lactic acid bacteria and Figure 4 is the pH result.

As shown in FIG. 3, in the control group 2 in which no lactic acid bacteria were inoculated separately, the lactic acid bacteria after incubation for 60 hours was 8.8 Log CFU / ml, whereas in Examples 2-1 to 2-6 inoculated with lactic acid bacteria A to F, And 9.20 ~ 9.44 Log CFU / ㎖, respectively. Especially, when lactic acid bacteria A and B were inoculated, 9.28 Log CFU / ㎖ and 9.44 Log CFU / ㎖ were obtained, respectively.

On the other hand, as shown in FIG. 4, in the pH result, the pH of the control group 2 in which the lactic acid bacteria were not inoculated separately was about 4.0 after culturing for 60 hours, whereas the pH of Examples 2-1 to 2-6 inoculated with the lactic acid bacteria A to F And 3.55 ~ 3.89 lower than control group 2. In particular, when lactic acid bacilli A to D are inoculated, it can be confirmed that they are lower than those inoculated with lactic acid bacteria E and F at a pH of 3.53 to 3.60.

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.

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.

Example Protein resolution (2% skim milk) Acid resistance (pH 2.5 / 2h) 2-1 - - 2-2 +++ + 2-3 - - 2-4 + - 2-5 + - 2-6 + -

Note) Transparency diameter indicating degree of proteolysis: +, 1 ~ 3 cm diameter; ++, 3-5 cm diameter; +++,> 5 cm diameter

Example  3

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.

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, .

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 lactic acid bacteria 1 part by weight, and 0.5 part by weight when two kinds of lactic acid bacteria were mixed and inoculated, respectively. The number of the initial lactic acid bacteria of the red pepper culture medium inoculated with lactic acid bacteria was 10 ⁷ CFU / ml.

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.

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.

Example Whether sterilized Mixing ratio Pepper powder Distilled water Strain 3-1 a (sterile) 5 parts by weight 95 parts by weight A (1 part by weight) 3-2 5 parts by weight 95 parts by weight B (1 part by weight) 3-3 5 parts by weight 95 parts by weight A (0.5 parts by weight) + B (0.5 parts by weight) Control group 3-1 5 parts by weight 95 parts by weight - 3-4 b (non-sterile) 5 parts by weight 95 parts by weight A (1 part by weight) 3-5 5 parts by weight 95 parts by weight B (1 part by weight) 3-6 5 parts by weight 95 parts by weight A (0.5 parts by weight) + B (0.5 parts by weight) Control group 3-2 5 parts by weight 95 parts by weight -

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.

Example Fermentation time (hr) 0 24 48 3-1 pH 4.63 pH 3.53 pH 3.29 3-2 pH 4.60 pH 3.44 pH 3.29 3-3 pH 4.60 pH 3.53 pH 3.20 Control group 3-1 pH 4.85 pH 4.83 pH 4.74 3-4 pH 4.84 pH 3.54 pH 3.32 3-5 pH 4.75 pH 3.51 pH 3.32 3-6 pH 4.85 pH 3.56 pH 3.30 Control group 3-2 pH 5.05 pH 4.09 pH 3.69

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 .

Example Fermentation time (hr) 0 24 48 3-1 0.24% 0.72% 1.04% 3-2 0.24% 0.78% 1.04% 3-3 0.25% 0.80% 1.08% Control group 3-1 0.21% 0.22% 0.22% 3-4 0.24% 0.80% 1.01% 3-5 0.25% 0.84% 1.01% 3-6 0.24% 0.86% 0.99% Control group 3-2 0.24% 0.53% 0.77%

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.

Example Acetic acid Citric acid Fumaric acid Lactic acid Malic acid Oxalic acid Succinic acid Tartaric acid Total organic acid 3-4 24h - 182.45 - 534.92 490.83 - 58.15 - 1266.35 48h - 180.13 - 823.27 474.71 - 56.59 - 1534.70 3-5 24h 72.43 179.40 - 588.66 488.11 - - - 1328.60 48h 109.52 165.87 - 769.56 470.11 - - - 1515.05 3-6 24h 83.44 179.45 - 597.26 482.77 - - 14.98 1357.90 48h 110.11 177.67 - 833.27 489.88 3.40 - 17.31 1631.64 Control group
3-2 24h - 240.05 0.32 - 490.45 3.08 103.38 - 837.28 48h - 228.80 0.20 - 490.04 3.08 96.24 - 818.36

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.

Example  4

The effect of stirring speed on the pH change was examined under the same conditions as in Table 10.

Example Strain Condition Stirring speed Pepper powder Distilled water Strain 4-1 A 100 rpm 5 parts by weight 95 parts by weight A: 1 part by weight 4-2 B 100 rpm 5 Weight 95 parts by weight B: 1 part by weight 4-3 A 150 rpm 5 Weight 95 parts by weight A: 1 part by weight 4-4 B 150 rpm 5 Weight 95 parts by weight B: 1 part by weight

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.

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.

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
pH 0 Hr 24 Hr 48 Hr 4-1 5.19 3.80 3.64 4-2 5.19 3.58 3.46 4-3 5.19 3.53 3.32 4-4 5.19 3.51 3.30

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).

Hereinafter, a method for producing hot sauce using the fermented product of pepper prepared through the above process will be described.

Example 5

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.

Example 5-1 5-2 5-3 5-4 Pepper fermented product (parts by weight) 80 75 70 65 Water (parts by weight) 0 5 10 15 Sugar (parts by weight) 5 5 5 5 Salt (parts by weight) 3 3 3 3 Brewing vinegar (parts by weight) 9.65 9.65 9.65 9.65 Garlic powder (parts by weight) 0.5 0.5 0.5 0.5 Onion powder (parts by weight) 0.3 0.3 0.3 0.3 Pepelobuchino (parts by weight) One One One One Modified starch (parts by weight) One One One One Xanthan gum (parts by weight) 0.05 0.05 0.05 0.05

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.

The mixture was then sterilized at 92 ± 1 ° C for 15 minutes at 500 rpm.

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.

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.

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.

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
Chromaticity L a b 5-1 3.12 1.85 12.22 7.78 15.21 5.15 5-2 3.13 1.84 12.18 8.39 16.10 5.57 5-3 3.13 1.77 11.73 8.79 16.61 5.85 5-4 3.13 1.68 11.63 9.30 17.18 6.19

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.

Example Exterior smell flavor Viscosity Overall likelihood 5-1 5.83 6.00 6.08 5.50 6.00 5-2 6.08 6.00 5.50 5.83 5.58 5-3 5.58 5.92 5.17 5.75 5.42 5-4 5.83 5.83 5.25 5.58 5.42

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
Likelihood evaluation color smell flavor Comprehensive likelihood 5-5 Tabasco hot sauce 4.13 ± 1.46 3.60 1.84 3.73 ± 1.75 3.73 ± 1.83 5-6 Imsil Cheese pizza hot sauce 4.67 ± 1.29 4.07 ± 1.53 4.80 ± 1.26 4.60 ± 1.45 5-7 The hot- 6.67 ± 1.72 5.07 ± 1.53 5.53 + - 1.06 5.80 ± 1.32

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.

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.

National Academy of Agricultural Sciences KACC92182P 20170719 National Academy of Agricultural Sciences KACC92183P 20170719

Claims (8)

(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.
delete delete delete delete delete delete A hot sauce produced by the manufacturing method of claim 1.

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