KR101994175B1 - Method for producing red pepper paste using apple lactic acid bacteria fermented solution - Google Patents

Abstract

(1) a step of inoculating Lactobacillus sakei strain into a juice obtained by juicing an apple and fermenting the Lactobacillus sakei strain to produce a fermentation broth of an apple lactic acid bacterium; (2) a step of mixing the glutinous rice flour, wheat germ, salt and Aspergillus oryzae strain fermented by the fermentation broth of the fermented fermented lactic acid bacteria prepared in the step (1), followed by primary fermentation; And (3) a step of fermenting the fermented product of the first fermentation in the step (2) by mixing the red pepper powder, the crude extract, the honey, the plum concentrate and the alcohol, and then performing the second fermentation. The present invention relates to a process for producing kochujang, and a kochujang using the fermentation broth of the fermented lactic acid fermented by the method.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a method for producing red pepper paste by using an apple lactic acid fermentation broth,

The present invention relates to a method for producing a kochujang using an fermented broth of fermented apple fermented broth after inoculation with a lactic acid bacteria fermented with an Lactobacillus sakei strain and a fermented broth of fermented apple fermented lactic acid produced by the fermented broth.

Apples are fruit of apple tree which is a perennial plant belonging to rose and Malus genus. It is relatively low in protein and fat, and high in content of vitamin A, vitamin C and inorganic salts.

Apple's plant fibers include pectin, which acts to lower blood cholesterol and blood sugar, and beneficial fibrin, such as cellulosic, lignin, and hemicelluloses, that facilitate stool action. Pectin, a soluble fiber contained in apples, increases the viscosity of gastric juices, so that the residence time is prolonged, delaying the discharge of food from the upper part, and delaying the absorption of sugar in the small intestine.

Apples in the intestines absorb cholesterol, bile acid, sodium, toxic substances, etc., and are sent to the large intestine with other food waste. When the fiber intake is large in the large intestine, bad bacteria are decreased and the immune function is enhanced. Organic acid is produced by bacteria such as lactic acid bacteria, and the intestinal motility becomes active. Especially, when there is a lot of dietary fiber in the intestines, the motility of the intestines is increased to shorten the time elapsed in the intestines of the food waste to prevent constipation and the like, and pectin secretes galacturonic acid in the intestines to inhibit the synthesis of fatty acids in the liver.

The apple red skin contains polyphenolic antioxidants such as anthocyanins. Since anthocyanins prevent damage from active enzymes in the blood, anthocyanins enter the body when they eat apples and cause damage to active enzymes Can be reduced.

As such, apples are effective for blood pressure lowering action, prevention of arteriosclerosis, prevention of diabetes, antioxidant activity, anti-cancer effect by dietary fiber, prevention of obesity and improvement of immune function, and also consumption is good for health and skin beauty. However, due to limitations of storage stability, it is difficult to preserve the fresh flavor of apples for a long time, and it is inconvenient to always eat due to seasonal limitations.

Kochujang is a traditional fermented food of Korea that has been widely used for soy sauce, soybean paste, and soy sauce. It has a good balance of sweetness of carbohydrate, sweet taste of protein-produced amino acid, hot pepper powder and salty taste of salt. It is a complex spice seasoning that forms a unique taste. In addition, it contains a large amount of vitamin B1, B2, C and folic acid compared with soybean paste and soy sauce, and trace elements such as organic acid, nucleic acid, alcohol and pigment produced by metabolism and fermentation of microorganisms, It is food that harmonizes with color. Recently, the food culture of consumers is changing with the tendency to emphasize functionality along with sensual quality of food. Studies have been reported to improve flavor and functionality at the same time by adding various foods to kochujang reflecting such changes.

Korean Patent No. 1489999 discloses a method for producing a rice kochujang using Aspergillus oryzae CJ-1354. Korean Patent Registration No. 0943070 discloses a method for producing ginseng kochujang using an onion enzyme solution. However, Of the present invention is different from the method of producing kochujang using the fermented broth of fermented broth.

The present invention has been made in view of the above-mentioned needs, and an object of the present invention is to provide a pharmaceutical composition which is excellent in inhibiting Bacillus cereus, has high amino acid nitrogen, free amino acid and total phenol content, The present invention is to provide a method of manufacturing a kochujang having excellent quality and favorability by optimizing manufacturing conditions such as selection of a strain suitable for manufacturing an apple fermentation broth, kinds of materials and compounding ratio, and fermentation conditions.

In order to solve the above-mentioned problems, the present invention provides a method for producing a fermented apple lactic acid bacterium, comprising the steps of: (1) preparing a fermented broth of an apple lactic acid bacterium by inoculating Lactobacillus sakei strain into an apple juice; (2) a step of mixing the glutinous rice flour, wheat germ, salt and Aspergillus oryzae strain fermented by the fermentation broth of the fermented fermented lactic acid bacteria prepared in the step (1), followed by primary fermentation; And (3) a step of fermenting the fermented product of the first fermentation in the step (2) by mixing the red pepper powder, the crude extract, the honey, the plum concentrate and the alcohol, and then performing the second fermentation. A method of manufacturing a koji paste is provided.

The present invention also provides a red pepper paste using the fermentation broth of the fermented lactic acid fermented by the above method.

The fermented broth of Lactobacillus sakei SRCM101057 according to the present invention is excellent in flavor and taste, and the koji paste using the fermented broth of the Lactobacillus sakei strain of the present invention is excellent in inhibiting harmful microorganisms, It is possible to produce a red pepper paste having high free amino acid content and total phenol content and excellent functionality and good taste such as antioxidant activity and anti-obesity activity.

In order to achieve the object of the present invention,

(1) preparing a fermentation broth of an apple lactic acid bacterium by inoculating a juice obtained by inoculating an apple with a strain of Lactobacillus sakei , followed by fermentation;

(2) a step of mixing the glutinous rice flour, wheat germ, salt and Aspergillus oryzae strain fermented by the fermentation broth of the fermented fermented lactic acid bacteria prepared in the step (1), followed by primary fermentation; And

(3) mixing the fermented product of step (1) with the fermented product of step (2), and then fermenting the fermented product after mixing the red pepper powder, sweet potato, honey, Of the present invention.

In the method for manufacturing a kochujang of the present invention, the fermentation broth of the fermented apple fermentation broth of step (1) is preferably added to the juiced fermented broth in an amount of 10 ^{4 to 6} CFU / ml of Lactobacillus sakei strain 0.8 to 1.2 (v / v) and then fermenting at 28 to 32 ° C for 20 to 28 hours. More preferably, the apple juice can be prepared by adding lactose to a solution of 10 ⁵ CFU / ml Lactobacillus casei Lactobacillus sakei ) 1% (v / v) and then fermenting at 30 ° C for 24 hours. The fermentation under the above conditions enabled the flavor and functionality of the apples to be further improved without fermentation.

The Lactobacillus sakei strain of Lactobacillus sakei SRCM101057 was deposited at the Korean Microorganism Conservation Center on Dec. 08, 2017 in the method for producing kochujang of the present invention No. KFCC11755P). The above-mentioned specific strain promotes the flavor and the degree of preference when applied with apples among the strains having antiviral activity or immunity enhancing activity, and when the apple fermentation broth using the strain is used for the preparation of red pepper paste, the inhibitory effect on harmful microorganisms such as Bacillus cereus Which is high in amino acid nitrogen, free amino acid and total phenol content, and has improved functionality such as antioxidant activity and anti-obesity activity, and which is suitable for the production of kochujang having high palatability.

In addition, in the method of manufacturing a kochujang of the present invention, the plum concentrate of the step (3) is preferably prepared by mixing plum and sugar at a ratio of 0.8-1.2: 0.8-1.2 weight, then stirring at 20-25 ° C for 10-14 months Fermentation and filtration, more preferably mixing 1: 1 weight ratio of plum and sugar, fermenting at 20 ~ 25 ° C for 12 months, and filtering. When an appropriate amount of the above-prepared mash concentrate is added to the kochujang, a proper sour taste and sweet taste can be imparted while keeping a strong taste of the kochujang.

The method for producing the koji paste using the fermented broth of the fermented lactic acid bacteria of the present invention, more specifically,

(1) 0.8-1.2% (v / v) of Lactobacillus sakei SRCM101057 strain (accession number: KFCC11755P) at a concentration of 10 ^{4 to 6} CFU / ml was inoculated into the apple juice juice, Fermenting at 32 ° C for 20 to 28 hours to prepare a fermentation broth of an apple lactic acid bacterium;

(2) 100 to 140 g of glutinous rice flour, 90 to 130 g of wheat germ, 60 to 80 g of salt, and 1 to 3 g of Aspergillus oryzae strain were added to 220 to 280 g of the fermentation broth of the prepared fermented lactic acid bacterium of step (1) Followed by primary fermentation at 28-32 ° C for 6-8 days; And

(3) 170 to 200 g of red pepper powder, 180 to 220 g of starch, 27 to 33 g of honey, 4 to 6 g of a plum concentrate and 27 to 33 g of a fermented product were mixed with the first fermented fermented product of the step (2) Followed by secondary fermentation at 28-32 < 0 > C for 6-8 days,

More specifically,

(1) 1% (v / v) Lactobacillus sakei SRCM101057 strain (accession number: KFCC11755P) at a concentration of 10 ⁵ CFU / ml was inoculated into the apple juice juice and incubated at 30 ° C for 24 hours Fermenting the fermentation broth of the fermented broth;

(2) A mixture of 121 g of glutinous rice flour, 108 g of wheat germ, 72 g of salt, and 2 g of Aspergillus oryzae strain were mixed with 248 g of the fermentation broth of the prepared fermented lactic acid bacterium of step (1) A step of fermenting tea; And

(3) 185 g of red pepper powder, 200 g of starch, 30 g of honey, 5 g of plum concentrate and 30 g of fermented milk were mixed with the fermented product of the first fermentation in the step (2), followed by secondary fermentation at 30 ° C for 7 days Step < / RTI >

In the method for producing kochujang of the present invention, fermentation is carried out in two steps under the same conditions as in the above (2) and (3), since the content of amino nitrogen is high and no bad odor is generated, The conditions could be fermented.

In addition, in the method of manufacturing a kochujang of the present invention, the ingredients and the mixing ratio of the ingredients (2) and (3) produced in the kochujang mix well with the taste and flavor of the ingredients and thus the hot, salty, The flavor was excellent and the preference degree could be improved. Further, by mixing the ingredients in two steps of the above (2) and (3), it was possible to prevent a decrease in the preference of the color of kochujang due to browning.

The present invention also provides a kochujang using the fermentation broth of the fermented lactic acid fermented by the above method.

Hereinafter, production examples and examples of the present invention will be described in detail. However, the following Preparation Examples and Examples are illustrative of the present invention, and the content of the present invention is not limited to the following Production Examples and Examples.

Manufacturing example  1. Red pepper paste

(1) 1% (v / v) 1% (10 ⁵ CFU / ml) of Lactobacillus sakei SRCM101057 strain with accession number KFCC11755P was inoculated into apple juice and fermented at 30 ° C for 24 hours The fermentation broth of apple lactic acid bacteria was prepared.

(2) After mixing 248 g of the fermented broth of the fermented lactic acid bacteria produced in the above step (1), 121 g of glutinous rice flour, 108 g of wheat germ, 72 g of salty flour and 2 g of Aspergillus oryzae strain (10 ⁵ CFU / ml) Followed by primary fermentation at 30 ° C for 7 days.

(3) 185 g of red pepper powder, 200 g of morning syrup, 30 g of honey, 5 g of plum extract and 30 g of fermented milk were mixed with fermented product of the first fermentation in the step (2), followed by secondary fermentation at 30 ° C for 7 days , And sterilized at 80 DEG C for 15 minutes.

Mixing ratio of kochujang (% by weight) material 0% 8% 16% 24% Primary fermentation product 100% apple fermentation liquid 0.0 8.3 16.5 24.8 Glutinous rice flour 12.1 12.1 12.1 12.1 Wheat (Ravine) 10.8 10.8 10.8 10.8 Sun salt 7.2 7.2 7.2 7.2 Purified water 24.8 16.5 8.3 0.0 Strain 0.2 0.2 0.2 0.2 Kochujang chili powder 18.5 18.5 18.5 18.5 Chochung 20 20 20 20 honey 3 3 3 3 Plum concentrate 0.5 0.5 0.5 0.5 spirits 3.0 3.0 3.0 3.0 sub Total 100.00 100.00 100.00 100.00

1. Experimental Method

1) List of strains that produce apple fermentation broth

In this experiment, strains used for selecting fermentation strains suitable for apple fermentation are shown in Table 2 below. Among the various GRAS microorganisms, Bacillus subtilis and Lactobacillus strains, which have high antiviral activity and immunity enhancing activity, were applied to apples and used as fermentation strains after confirming applicability of fermented foods.

List of strains applied for apple fermentation No. Strain SRCM No. Functional One Bacillus subtilis 100170 Antiviral activity 2 Bacillus subtilis 100332 Antiviral activity 3 Lactobacillus brevis 100890 Antiviral activity 4 Lactobacillus curvatus 100839 Antiviral activity 5 Lactobacillus sakei 101048 Antiviral activity 6 Lactobacillus sakei 101053 Antiviral activity 7 Lactobacillus sakei 101057 Antiviral activity 8 Pediococcus asitilactic 100844 Antiviral activity 9 Weissella confusa 100883 Antiviral activity 10 Weissella koreensis 100882 Antiviral activity 11 Lactobacillus arizonensis 100467 Immunostimulatory activity

2) Water content

Moisture content was measured using an infrared moisture meter (Kett, Japan).

3) pH and titratable acidity

The pH was measured with a pH meter (Mettler Toledo CH / MPC227, Switzerland) diluted 10-fold with a 5-fold sample and the titratable acidity was titrated to pH 8.3 with 0.1 N NaOH, Respectively.

4) Amino nitrogen content

Amino nitrogen content was determined according to the Formol titration method. That is, take 2 g of sample, add 100 mL of distilled water, stir for 1 hour, and titrate to pH 8.4 with 0.1 N NaOH solution. To this was added 20 mL of neutral formalin solution and titrated to pH 8.4 with 0.1 N NaOH solution.

5) Chromaticity

A, and b values according to the Hunter scale with a color difference meter (Model CR-400, Minolta Co., Ltd., Tokyo, Japan).

6) Salinity

The salinity was calculated by multiplying the measured value with a dilution factor by using a digital salinometer (TM-30D, Takemura Electric Works Ltd., Tokyo, Japan) after taking 10 g of the sample and adding 90 mL of distilled water.

7) Organic acid and free sugar

To analyze the organic acid and free sugar, 45 mL of distilled water was added to 5 g of the sample, homogenized for 1 hour, passed through a 0.45 μm membrane filter, and simultaneously analyzed by HPLC under the analysis conditions shown in Table 3.

HPLC analysis conditions for organic acids and free sugars equipment Agilent Detector RID, DAD 210nm column Aminex column HPX-87P (300 x 7.8 mm) Temperature 50 ℃ Injection capacity 20 μl Flow rate 0.6 mL / min Mobile phase 0.009 NH ₂ SO ₄

8) free amino acids

For free amino acids, take 2 g of sample and add 30 mL of third distilled water. After stirring for 30 minutes, centrifuge (3000 rpm, 10 minutes) using ultrasound for 20 minutes, then add 2 mL of 5% TCA After centrifugation (10,000 rpm, 10 min), the supernatant was diluted with 0.02 N HCl, passed through a 0.2 μm syringe filter, and analyzed with an amino acid analyzer under the analysis conditions shown in Table 4.

Free amino acid analysis conditions equipment Amino acid analysis (Hitachi L-8900) Detector UV / Vis (440nm-570nm) column Hitachi 4.6 x 60 mm (speration)
Hitachi 4.6 × 40 mm (Ammonia filtering) Buffer flow rate 0.40 mL / min Ninhydrin flow rate 0.35 mL / min Temperature 50 ℃ Injection capacity 20 μl Mobile phase Buffer set (PH-SET KANTO)

9) Harmful microorganisms

The presence of harmful bacteria such as general bacteria, fungi, and Bacillus cereus in kochujang was an important factor in the safety evaluation of the product, so the detection of harmful bacteria was confirmed in order to secure the safety of the final product. For the measurement of bacterial counts and fungal counts (fungi, yeast), 10 g of the sample was added to sterilized saline, stirred, diluted, and measured using Petri film (3M, USA). The microbiological analysis of food poisoning was carried out according to the food revolution method.

10) Total phenolic content (TPC)

5 mL of 10% Folin-ciocalteu's phenol reagent was added to 1 mL of the sample, reacted for 3 minutes, and then 4 mL of 7.5% Na ₂ CO ₃ was added. The reaction solution was reacted in a dark place (23 ° C., 1 hour) and absorbance was measured at 765 nm. The total phenolic compound content was expressed as gallic acid per 100 g of sample using gallic acid as a standard .

11) DPPH radical scavenging ability

1.6 mL of 100 uM DPPH solution was added to 0.4 mL of the sample, reacted in a dark place for 20 minutes, and the absorbance at 515 nm was measured. As a control, ascorbic acid was used. DPPH radical scavenging activity was calculated by the following equation.

DPPH radical scavenging activity (%) = ((control absorbance - sample absorbance) / control absorbance) × 100

12) Pancreatic lipase inhibitory activity

(1% glyceryl tributyrate, 10 mM CaCl ₂ , 2% gum arabic, 200 mM NaCl, 1% agar in H ₂ O) was prepared and sterilized at 121 ° C for 15 minutes. Each plate was dispensed in 15 mL increments to produce a plate culture medium. A paper disc with a diameter of 6 mm was placed at the designated position. Pancreatic lipase (Sigma, 100UN) was dissolved in 0.1M Tris-HCl buffer (pH 7.4) to give pancreatic lipase solution (100 units / mL) and placed on ice.

50 μl of a 0.1 M Tris-HCl buffer (pH 7.4), 50 μl of a sample solution and 100 μl of a pancreatic lipase solution (100 units / ml) were taken in a micro tube and mixed using a pipette. paper disc, and incubated at 37 ° C for 18 hours. The inhibitory activity against pancreatic lipase was confirmed by determining the size of the transparent ring as an enzyme activity. As a positive control, orlistat (1 mg / mL) was reacted in place of the fermentation broth and pancreatic lipase, which was reacted with the buffer, was used as a negative control, and the size was measured and the inhibitory activity was calculated by substituting the following equation.

Pancreatic lipase inhibitory activity (%) = (1- (sample halo size / negative control halo size) x 100

Example  1. Physicochemical properties of fermentation broth of Lactobacillus acidophilus according to strain type

Table 5 shows the results of comparing the pH, acidity, sugar content, viable cell count before and after fermentation after inoculation of the fermentation strain selected first into 100% apple juice. The viable count of microorganisms increased after fermentation in all sections, especially in apple fermented broth inoculated with lactic acid bacteria, increased from 10 ⁵ CFU / mL before fermentation to 10 ^{9 -} 10 CFU / mL after fermentation. The pH of the apple juice which did not inoculated with the strain was 4.30 and the acidity was 0.25%. The lactic acid fermentation broth had decreased acidity due to fermentation. As the fermentation progressed, malic acid fermentation decreased malic acid content and lactic acid As the fermentation (lactic acid fermentation) progresses simultaneously, the content of lactic acid increases and the total acidity decreases.

It was confirmed that the lactic acid bacteria proliferated well in all apple fermentation broth. As a result of fermentation of apple fermentation broth for 24 hours, Lactobacillus sacrifice SRCM101053 strain, Lactobacillus sacrifice SRCM101057 strain, SRCM100883 was selected to prepare a fermentation broth of apple lactic acid bacteria.

Physicochemical Properties of Fermented Lactic Acid Bacteria by Strain No. Strain SRCM No. Fermentation
time pH Acidity
(%) Sugar content
(brix) Viable cell count
(CFU / mL) One Bacillus subtilis 100170 0 hours 4.28 0.25 13.6 3.1 × 10 ⁵ 24 hours 4.28 0.25 13.7 1.0 × 10 ⁶ 2 Bacillus subtilis 100332 0 hours 4.28 0.25 13.5 1.0 × 10 ⁵ 24 hours 4.36 0.25 13.7 8.0 × 10 ⁶ 3 Lactobacillus brevis 100890 0 hours 4.66 0.23 13.5 1.4 × 10 ⁷ 24 hours 4.28 0.17 13.6 2.9 × 10 ⁸ 4 Lactobacillus curvatus 100839 0 hours 4.28 0.26 13.6 3.8 × 10 ⁵ 24 hours 4.54 0.18 13.6 1.8 x 10 ⁷ 5 Lactobacillus sakei 101048 0 hours 4.28 0.25 13.5 8.0 × 10 ⁶ 24 hours 4.55 0.15 13.5 1.9 × 10 ⁸ 6 Lactobacillus sakei 101053 0 hours 4.32 0.24 13.6 1.9 × 10 ⁷ 24 hours 4.49 0.15 13.6 2.6 x 10 ⁹ 7 Lactobacillus sakei 101057 0 hours 4.32 0.25 13.5 2.2 x 10 ⁷ 24 hours 4.52 0.27 13.4 3.2 × 10 ⁹ 8 Pediococcus asitilactic 100844 0 hours 4.4 0.26 13.5 3.0 × 10 ⁶ 24 hours 4.75 0.15 13.5 1.3 x 10 ⁸ 9 Weissella confusa 100883 0 hours 4.32 0.25 13.5 1.8 x 10 ⁷ 24 hours 4.38 0.21 13.5 1.3 x 10 ⁸ 10 Weissella koreensis 100882 0 hours 4.29 0.25 13.5 2.7 × 10 ⁷ 24 hours 4.38 0.21 13.5 1.4 x 10 ⁸ 11 Lactobacillus arizonensis 100467 0 hours 4.28 0.24 13.5 1.7 × 10 ⁷ 24 hours 4.20 0.27 13.6 2.3 × 10 ¹⁰

Example  2. According to the addition amount of apple fermentation liquid, Fermentation product  And red pepper paste Amino acid  Nitrogen content

Table 1 shows the contents of amino nitrogen in fermentation period of the finished kochujang according to the kind of fermented product and strain according to the addition amount of the fermentation broth in Table 1. As a result, the amino acid nitrogen content of the first fermented product increased to more than 100 ㎎% after 7 days of fermentation, and increased to 130 ㎎% after 7 days of fermentation in case of kochujang, I could confirm. In addition, the highest amino nitrogen content of kochujang prepared by adding 24% of apple fermented broth was shown. Among the strains, Kochujang containing Lactobacillus sacae SRCM101057 showed the highest amino nitrogen content.

Amino nitrogen content of primary fermented product and kochujang according to addition amount of apple fermentation broth sample Strain Effective date Apple fermented milk content
(%) Amino nitrogen value
(mg%) Primary fermentation product Control. 0 days 0 7.1 8 3.6 16 3.2 24 2.7 7 days 0 99.8 8 103.5 16 110.0 24 136.6 Apple fermented red pepper paste Lb. sakei
SRCM101053 0 days 0 84.5 8 86.7 16 88.4 24 90.5 7 days 0 128.1 8 125.9 16 129.5 24 130.2 Apple fermented red pepper paste Lb. sakei
SRCM101057 0 days 0 91.4 8 93.3 16 90.8 24 91.4 7 days 0 127.3 8 124.0 16 130.6 24 139.0 Apple fermented red pepper paste W. confusa
SRCM100883 0 days 0 81.5 8 83.4 16 82.8 24 83.1 7 days 0 110.8 8 116.5 16 115.3 24 121.8

Example  3. Quality Analysis of Kochujang

The prepared kochujang prepared according to the method of Preparation Example 1 was prepared in the same manner as in Preparation Example 1 except that 248 g of purified water was added without adding the fermentation broth of the fermented liquid of the fermented lactic acid bacterium in step (2) 1). In step (2), 248 g of apple juice was added to the fermented liquor, and the quality of the fermented liquor was investigated.

1) General composition analysis

Table 7 shows the results of the analysis of general components of kochujang. As a result, there was no significant difference in salinity and color, and the lowest pH and the highest acidity of kochujang added with fermented liquor of apple. Amino nitrogen content of apple liquor fermentation broth was highest in kochujang. Among the strains, amino acid nitrogen content was the highest in kochujang with Lactobacillus casei SRCM101057 strain.

Analysis of general components of kochujang division Analysis item Moisture content
(%) Salinity pH Titratable acidity
(%) AN
(mg%) Chromaticity
(L value) No apple added 34.38 6.4 4.56 2.17 153.1 23.65 Apple juice added 31.78 6.5 4.49 2.11 156.2 23.25 Apple fermented lactic acid bacteria added SRCM101053 33.40 6.5 4.18 2.28 174.8 23.45 SRCM101057 33.25 6.5 4.21 2.20 176.8 23.76 SRCM100883 32.81 6.5 4.32 2.18 168.2 23.44

2) Organic acid and free sugar

The results of organic acid and free sugar of kochujang are shown in Tables 8 and 9. As a result, the levels of citric acid and succinic acid decreased in most of the kochujangs as the second fermentation progressed. Especially, After fermentation, it decreased to 13,548 ~ 16,540 ppm.

Analysis of organic acids in kochujang (ppm) sample Citric acid Oxalic acid Succinic acid Acetic acid No apple added Before the second fermentation 8,194.8 0.0 20,038.0 0.0 After the second fermentation 7,744.9 0.0 18,542.0 0.0 Apple juice added Before the second fermentation 7,644.3 0.0 40,398.2 0.0 After the second fermentation 7,459.9 0.0 17,080.4 0.0 Apple fermented lactic acid bacteria added SRCM101053 Before the second fermentation 9,489.1 0.0 20,984.3 0.0 After the second fermentation 8,581.8 0.0 13,548.5 0.0 SRCM101057 Before the second fermentation 9,570.9 0.0 20,634.8 0.0 After the second fermentation 8,541.5 0.0 14,456.8 0.0 SRCM100883 Before the second fermentation 9,385.4 0.0 20,849.4 0.0 After the second fermentation 8,684.4 0.0 16,540.4 0.0

In the case of free sugar, maltose and fructose decreased after fermentation before fermentation, and glucose showed an increasing tendency.

Free sugar analysis of kochujang (ppm) sample Maltose Glucose Fructose No apple added Before the second fermentation 20038.0 179790.6 39638.4 After the second fermentation 18542.0 266973.3 38380.3 Apple juice added Before the second fermentation 40398.2 243842.6 60634.3 After the second fermentation 17080.4 275628.1 57885.2 Apple fermented lactic acid bacteria added SRCM101053 Before the second fermentation 20198.8 249540.5 60484.2 After the second fermentation 15482.1 259845.5 57152.9 SRCM101057 Before the second fermentation 20634.8 253018.2 59919.4 After the second fermentation 14456.8 266835.0 57129.3 SRCM100883 Before the second fermentation 20185.4 254819.0 58948.4 After the second fermentation 15682.1 254689.5 56842.5

3) Free amino acids

The free amino acid content of kochujang is shown in Table 10. As a result, free amino acid content of kochujang added with fermented apple fermented milk was slightly increased compared to those without added apple kochujang and apple juice. Especially, the content of phenylalanine, which has a sweet taste, was significantly increased compared with those of other kochujang by using Lactobacillus saccharum SRCM101057, which is thought to have a positive effect on the sensory characteristics of kochujang.

Free amino acid analysis of kochujang (ppm) Amino acids No apple added Apple juice added Apple fermented lactic acid bacteria added SRCM101053 SRCM101057 SRCM100883 Phosphoserine 0.00 0.00 156.54 166.59 132.15 Taurine 260.17 233.19 232.51 239.21 215.95 Aspartic Acid 173.71 190.21 176.15 174.56 189.58 Threonine 601.94 667.90 684.51 691.37 598.51 Glutamic Acid 355.80 334.81 354.21 323.32 315.25 Sarcosine 2807.22 2886.99 2645.41 2646.32 2845.54 α-Aminoadipic Acid 421.52 463.71 418.54 457.16 428.15 Glycine 295.14 274.34 284.44 294.94 295.44 Alanine 379.18 345.23 389.48 373.90 384.21 α-Aminobutyric Acid 53.77 49.36 54.12 53.14 48.52 Valine 260.91 260.14 0.00 0.00 0.00 Cystine 440.34 375.15 384.51 410.68 381.51 Methionine 240.06 213.25 206.55 221.85 208.98 Cystionine 566.73 511.53 504.58 518.07 518.00 Isoleucine 236.16 223.04 210.84 209.92 221.98 Leucine 347.69 315.53 315.50 304.97 309.88 Phenylalanine 409.89 682.00 648.25 899.76 698.43 γ-Aminoisobutyric Acid 133.26 132.32 132.25 133.89 124.52 Ammonia 146.39 140.81 140.81 140.16 140.52 Ornithine 0.00 20.23 0.00 0.00 12.02 Lysine 359.36 323.34 351.22 320.94 315.58 Histidine 92.79 84.58 83.51 87.10 81.51 Arginine 699.64 609.68 612.58 606.21 601.52 Hydroxyproline 175.50 160.80 154.21 147.70 156.85 Proline 1827.50 1857.60 1955.51 2038.80 1899.84 Sum 11284.66 11355.74 11,108.38 11460.55 11,124.44

4) Microbiological characterization

The microbiological characteristics of kochujang are shown in Table 11. The number of general bacteria in Kochujang was in the range of 10 ⁵ to 10 ⁶ CFU / g and the number of fungi was in the range of 10 ² CFU / g. The food poisoning microorganism is Bacillus cereus (B. cereus) is ¹ to 10 were detected at 10 ³ CFU / g, which was a value not more than a 10 ⁴ CFU / g FDA limit, apple lactic acid fermentation liquor was added Kochujang the lowest Respectively. Other foodborne microorganisms were not detected in all samples.

Microbiological Characterization of Kochujang division Common bacteria Fungus number B. cereus L. monocytogenes Salmonella.
spp. S. aureus E. coli O157 Cl. perfringens No apple added 5.37 ± 0.02 2.00 ± 0.03 3.25 ± 0.01 ND ¹⁾ ND ND ND ND Apple juice added 5.90 + - 0.01 1.95 + - 0.01 2.44 ± 0.05 ND ND ND ND ND Apple fermented lactic acid bacteria added SRCM101053 6.51 + 0.02 1.94 + 0.02 1.48 ± 0.01 ND ND ND ND ND SRCM101057 6.70 + 0.04 1.89 + 0.04 1.89 + 0.02 ND ND ND ND ND SRCM100883 6.46 + 0.02 1.98 ± 0.01 1.89 ± 0.01 ND ND ND ND ND

ND: Not detected

Example  4. Functional Analysis of Kochujang

1) total phenolic compound

The content of total phenolic compounds in kochujang is shown in Table 12 below. As a result, the content of kochujang added with apple fermented juice was higher than that of kochujang added with apple juice. The highest content of kochujang prepared with fermented apple fermented with lactobacillus saca SRCM101057 was shown in apple fermentation broth.

Total phenolic compounds content in kochujang sample Total phenolic compound content (mg / 100 g) Apple juice added hot pepper paste 636.90 ± 22.87 Add apple fermented lactic acid bacteria SRCM101053 648.84 ± 20.41 SRCM101057 696.30 ± 23.73 SRCM100883 651.32 ± 19.87

2) Antioxidant activity

The results of DPPH radical scavenging activity measured at 10 mg / mL concentration of kochujang extract are shown in Table 13. As a result, the highest activity of Kochujang using Lactobacillus sacae SRCM101057 strain was 28.63%.

Antioxidant activity of kochujang sample DPPH radical scavenging ability (%) No apple additive Kochujang 23.66 ± 0.77 Apple juice added hot pepper paste 24.09 + - 0.70 Add apple fermented lactic acid bacteria SRCM101053 26.18 + - 1.12 SRCM101057 28.63 ± 0.00 SRCM100883 24.98 + 0.81

3) Anti-obesity activity

The inhibitory activity of pancreatic lipase in apple kochujang was higher than that of apple juice - added kochujang.

Pancreatic lipase inhibitory activity of kochujang sample Pancreatic lipase Inhibition (%) Apple juice added hot pepper paste 0.58 ± 1.16 Add apple fermented lactic acid bacteria SRCM101053 4.75 ± 0.89 SRCM101057 4.79 ± 0.92 SRCM100883 4.51 + - 0.44

As a result of the above Examples 1 to 4, it was found that the amino acid nitrogen, amino acid and total phenolic compound content were improved while the fermentation was good and the flavor and the preference degree were improved while growing well in the apple juice, Lactobacillus sakei SRCM101057 strain suitable for the fermentation of apple lactic acid bacteria having excellent anti-obesity activity and excellent in quality was selected as a final fermentation strain, and the above strain was deposited at the Korean Microorganism Conservation Center on Dec. 08, 2017 Accession No .: KFCC11755P).

Example  5. Sensory evaluation of kochujang according to the amount of apple fermentation

Kochujang prepared by the method of Preparation Example 1 and prepared by varying the addition amount of the fermentation broth of apple (Table 1) were subjected to sensory evaluation for recipe determination for production of pilot scale kochujang. As a result, kochujang added with 24% of apple fermented liquid showed high intensity in sweetness and richness, and overall acceptability was evaluated to be the highest. Therefore, the content of added apple fermentation broth in kochujang was determined to be 24%.

Sensory Evaluation of Kochujang According to the Addition of Apple Fermentation Sensory characteristics Apple fermentation broth 8% Apple fermentation broth 16% Apple fermentation broth 24% color 4.82 ± 1.08 ^a 5.45 ± 1.04 ^a 5.45 ± 0.68 ^a incense 4.73 ± 1.90 ^a 5.45 ± 0.82 ^a 5.45 ± 0.93 ^a Hot 5.09 ± 0.83 ^a 5.09 ± 1.51 ^a 5.09 + 0.70 ^a Salty taste 4.27 ± 0.65 ^b 5.45 ± 1.13 ^b 4.45 ± 0.82 ^a sweetness 4.09 ± 0.94 ^b 4.82 ± 0.75 ^ab 5.36 ± 1.43 ^a Richness 5.09 ± 0.54 ^a 4.82 ± 1.47 ^a 5.27 ± 0.90 ^a Overall likelihood 4.64 ± 1.43 ^b 4.82 ± 0.87 ^b 5.91 + - 0.94 ^a

Korea Microorganism Conservation Center (Domestic) KFCC11755P 20171208

Claims (5)

(1) Inoculating Lactobacillus sakei SRCM101057 strain (accession number: KFCC11755P) to an apple juice juice and fermenting it to prepare a fermentation broth of an apple lactic acid bacterium;
(2) a step of mixing the glutinous rice flour, wheat germ, salt and Aspergillus oryzae strain fermented by the fermentation broth of the fermented fermented lactic acid bacteria prepared in the step (1), followed by primary fermentation; And
(3) mixing the fermented product of step (1) with the fermented product of step (2), and then fermenting the fermented product after mixing the red pepper powder, sweet potato, honey, ≪ / RTI > delete The method according to claim 1,
(1) Inoculating Lactobacillus sakei SRCM101057 strain (accession number: KFCC11755P) to an apple juice juice and fermenting it to prepare a fermentation broth of an apple lactic acid bacterium;
(2) 100 to 140 g of glutinous rice flour, 90 to 130 g of wheat germ, 60 to 80 g of salt, and 1 to 3 g of Aspergillus oryzae strain were added to 220 to 280 g of the fermentation broth of the prepared fermented lactic acid bacterium of step (1) Mixing and then primary fermenting; And
(3) 170 to 200 g of red pepper powder, 180 to 220 g of starch, 27 to 33 g of honey, 4 to 6 g of a plum concentrate and 27 to 33 g of a fermented product were mixed with the first fermented fermented product of the step (2) Wherein the fermentation broth is fermented in a fermentation broth. The method of claim 3,
(1) After inoculating 0.8-1.2% (v / v) of Lactobacillus sakei SRCM101057 strain (accession number: KFCC11755P) into the juice of the apple juice, fermentation was carried out at 28-32 ° C for 20-28 hours Preparing a fermentation broth of an apple lactic acid bacterium;
(2) 100 to 140 g of glutinous rice flour, 90 to 130 g of wheat germ, 60 to 80 g of salt, and 1 to 3 g of Aspergillus oryzae strain were added to 220 to 280 g of the fermentation broth of the prepared fermented lactic acid bacterium of step (1) Followed by primary fermentation at 28-32 ° C for 6-8 days; And
(3) 170 to 200 g of red pepper powder, 180 to 220 g of starch, 27 to 33 g of honey, 4 to 6 g of a plum concentrate and 27 to 33 g of a fermented product were mixed with the first fermented fermented product of the step (2) And fermenting the mixture at 28 to 32 ° C for 6 to 8 days. The method of manufacturing a kochujang using the fermentation broth of the fermented lactic acid bacteria of the present invention. A red pepper paste prepared by the method according to any one of claims 1, 3, and 4 using the fermentation broth of fermented lactic acid bacteria.