KR102018725B1 - Producing Method for Simply Manufactured Red-pepper Paste Containing Grain Syrup - Google Patents

Abstract

The present invention relates to a method for producing a simple syrup kochujang which can be easily and easily prepared by preparing instant kochujang by saccharifying grain starch with malt and fermenting it with malt and mixing it with syrup, red pepper powder and buckwheat flour. .
The simple Jocheong kochujang prepared by the method of the present invention is a fermentation of glutinous rice flour and barley flour fermented with yeast while being able to easily prepare kochujang with constant quality by simply mixing pre-prepared yeast glutinous rice fermented product, Jocheong, red pepper powder and mezzanine powder. Since the water is mixed with red pepper paste, you can enjoy the original flavor of red pepper paste, and because of the preservative effect of salt in yeast glutinous rice fermentation, high sugar content of green tea, and low water content of red pepper powder and meot powder, The high shelf life does not rot easily even after long-term distribution, and even after ingesting each composition, you can enjoy the original flavor of kochujang, so even if you make kochujang with low salt, problems due to rot can be prevented.

Description

Producing Method for Simply Manufactured Red-pepper Paste Containing Grain Syrup}

The present invention relates to a method for producing a simple syrup kochujang which can be easily and easily prepared by preparing instant kochujang by saccharifying grain starch with malt and fermenting it with malt and mixing it with syrup, red pepper powder and buckwheat flour. .

Gochujang is one of the representative Jangjang foods with soy sauce and soybean paste. It is a fermented food that has a unique blend of flavors and a deeper taste as it goes through the aging process. Since it is a food with high value, it has been widely used as a seasoning to give taste and color of food.

Kochujang contains nutrients and bioactive substances such as red pepper powder, glutinous rice, and soybean-derived proteins, sugars, carotene, vitamins, capsaicin, and soybean peptides. Its capsaicin promotes the secretion of gastric acid, stimulates the mouth and stomach, improves appetite, promotes blood circulation, helps treat neuralgia, and breaks down body fat and burns fat to prevent and treat obesity.

The conventional method for preparing red pepper paste is mixed with distilled and crushed rice and soaked soybeans, and cooked with steamed rice, empire, dried and ground to make buckwheat flour.Add malt and water to immersed and steamed starch, and add red pepper powder, salt and buckwheat flour. When fermented for more than 6 months by mixing such as starch is starch is glycosylated by the enzymes of the bacteria and malt contained in buckwheat flour, the protein is hydrolyzed and amino acids are produced to make red pepper paste.

The traditional method for preparing red pepper paste has different tastes, flavors, and colors depending on the kinds of ingredients, the mixing ratio of red pepper powder, salt, fermentation aging methods, etc. Kochujang of various qualities is made according to the effects of conventional meju and changes of microorganisms and enzymes during aging.

These preferences for traditional gochujang are very different depending on individual's appetite and regional characteristics, and the uniformity of quality is low according to region and manufacturer.

In recent years, as industrial structure has been gradually advanced and changed into a lifestyle of urbanization and a nuclear family, the production of red pepper paste at home is gradually decreasing due to the cumbersome process and difficulty in controlling the mixing ratio. The number of households purchasing industrially manufactured gochujang is increasing.

However, commercially available kochujang is manufactured by adding preservatives to increase the shelf life, and according to the well-being trend, consumers tend to avoid chemicals such as preservatives. Accordingly, a health-oriented and easy way to prepare red pepper paste at home has been developed and is being marketed as a product.

For example, Korean Patent Publication No. 2013-0114941 discloses a powder mixture including red pepper powder and red pepper paste buckwheat powder, and a liquid mixture containing water, salt, and starch syrup as a component, and the consumer purchases and mixes it for 30 days. As a method of aging for a while, anyone at home could easily prepare kochujang.

In addition, Korean Laid-Open Patent Publication No. 2016-0067420 can be made easily by mixing the powder of red pepper powder, meju powder, refined salt, glutinous rice powder, roasted soybean powder and coconut sugar, refined liquor, plum extract, spirits (for sterilization). Suggested an instant red pepper paste.

In addition, Korean Patent Publication No. 1653447 discloses a simple low-salt red pepper paste prepared by mixing green tea powder, radish juice, malt-filtered water, chrysanthemum flower extract, crude syrup, syrup, buckwheat flour, red pepper powder, shochu, and salt to lower the salinity and simplify the manufacturing process. The method has been proposed.

However, the above methods for preparing kochujang can only be obtained by simply mixing kochujang ingredients, so that the fermentation and ripening process can be omitted, so that the deep and rich taste of kochujang can not be obtained. It may be, but this does not achieve the original purpose of preparing kochujang in a short time.

The present invention is to solve the above problems, to provide a simple method for producing a simple green pepper paste that can be produced in a simple and short time while satisfying the original flavor of fermented and aged gochujang.

In order to solve the above problems, the present invention comprises the steps of preparing malt water by adding 1 to 5 parts by weight of malt oil to 100 parts by weight of water; Mixing the malt water with 5 to 15 parts by weight of glutinous rice powder and 1 to 5 parts by weight of barley powder, and then saccharifying by standing at 50 to 70 ° C. for 4 to 6 hours; Adding 0.1-1.0 parts by weight of yeast to the saccharified solution and fermenting for 4-6 hours; Preparing 10 to 20 parts by weight of salt in the fermentation broth to prepare yeast glutinous rice fermented product; 30 to 70 parts by weight of water is added to 100 parts by weight of the yeast glutinous fermented product and then boiled, followed by mixing 130 to 170 parts by weight of crude syrup, 30 to 70 parts by weight of red pepper powder and 3 to 10 parts by weight of buckwheat flour; It provides a method for producing a simple crude kochujang comprising a; and aging the mixture of the mixing step while refrigerated for 10 to 20 days.

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In this case, the crude syrup is mixed with 100 to 100 parts by weight of rice starch liquor enzyme 0.1 to 1.0 parts by weight of 130 to 170 parts by weight of water and 20 to 30% by weight of α-amylase and 70 to 80% by weight of pullulase. Liquefied by heating at 80 ° C. for 2-5 hours; Adding 1 to 5 parts by weight of malt to the liquefied liquefied starch and saccharifying at 8 to 12 hours at 55 to 65 ° C; Filtering the saccharified sugar solution to remove malt solids; And concentrating the sugar solution from which the malt solid is removed at 100 to 120 ° C. for 2 to 3 hours. Preferably, the pH of the liquefied rice flour, water and starch liquor mixture is 5.7 to 6.2. The pH of the liquefied starch and malt mixture in the step of saccharification is more preferably 5.0 to 5.5.

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The simple Jocheong kochujang prepared by the method of the present invention is a fermentation of glutinous rice flour and barley flour fermented with yeast while being able to easily prepare kochujang with constant quality by simply mixing pre-prepared yeast glutinous rice fermented product, Jocheong, red pepper powder and mezzanine powder. Since the water is mixed with red pepper paste, you can enjoy the original flavor of red pepper paste.

In addition, due to the preservative effect of salt in yeast glutinous rice fermentation, high sugar content of crude syrup, and low water content of red pepper powder and buckwheat powder, the high shelf life of each composition blended with red pepper paste is not easily decayed even after long-term distribution. You can enjoy the original flavor of hot pepper paste even after mixing immediately, even if the red pepper paste is made with low salt can prevent problems due to corruption.

In the present invention, the method of preparing simple Jochuan red pepper paste first saccharifies glutinous rice flour and barley flour with malt and then fermented with malt to prepare yeast glutinous rice fermented product. Then, water is boiled and boiled and mixed with syrup, red pepper powder and meot flour. And prepare a simple ginseng Kochujang that can be manufactured immediately.

Conventional red pepper paste is made by mixing starch, malt, water, red pepper powder, salt, and buckwheat flour and fermenting it for a long time (traditional red pepper paste), or by gelatinizing the starch raw material and liquefying with enzyme, and then adding red pepper powder, koji and cereals. After fermentation with starch, salt, etc., it is generally manufactured by adding various seasonings and sterilization (improved gochujang). In this conventional gochujang manufacturing method, various ingredients are mixed and glycosylation and fermentation proceed, resulting in high quality variation and fermentation. There is a disadvantage in that the manufacturing time is long.

On the other hand, the method of manufacturing red pepper paste of the present invention can be prepared by simply mixing the yeast glutinous rice fermented product, crude syrup, red pepper powder and buckwheat flour, so that the quality of kochujang is constant and the manufacturing time is saved, and the yeast glutinous rice fermented glutinous rice Since it is manufactured by saccharifying and fermenting starch of powder and barley flour, it is possible to obtain the original flavor of fermented and fermented kochujang. The yeast glutinous rice fermented product is prepared in advance and commercialized so that consumers can purchase it easily and in a short time. have.

The yeast glutinous rice fermented product is prepared by first adding malt to the malt to prepare malt water, and then mixing the malt water with glutinous rice flour and barley flour and standing for 4 to 6 hours at 50-70 ° C to make glutinous rice flour and barley flour The starch contained in the saccharified, and the malt in the sugar solution (糖液) saccharified with the malt and releasing the yeast may be mixed with water if necessary to release the yeast, and the yeast-added sugar solution fermented for 4-6 hours After mixing the salt to prepare a yeast glutinous rice fermented product.

The yeast glutinous fermented product is blended in a ratio of 10 to 20 parts by weight of salt, 5 to 15 parts by weight of glutinous rice flour, 1 to 5 parts by weight of barley flour, 1 to 5 parts by weight of malt, and 0.1 to 1.0 parts by weight of yeast. It is most preferable for the flavor expression of kochujang.

Usually, rice flour is used for the manufacture of red pepper paste, but when the barley flour is added as in the present invention, the color of the red pepper paste is multiplied and the taste is saved, and barley is rich in various nutrients and dietary fiber, which is effective in preventing adult diseases.

Salt is usually added with red pepper powder and meju powder at the last stage of the preparation of red pepper paste. Due to the growth of the microorganisms present in the yeast glutinous rice fermentation is suppressed serves to increase the shelf life of the yeast glutinous rice fermentation.

Next, mix 30-70 parts by weight of water to 100 parts by weight of the yeast glutinous rice fermented product prepared above, and boil and mix 130-170 parts by weight of crude syrup, 30-70 parts by weight of red pepper powder, and 3-10 parts by weight of buckwheat flour. The present invention prepares a simple crude syrup hot pepper paste, which can be consumed immediately while refrigerated, and can be enjoyed even more deeply and richly with hot pepper paste if aged for 10-20 days.

The red pepper powder and mezzurine powder used in the present invention can be used in the market, and because it is mixed with salt in yeast glutinous fermented product, there is no need to mix salt separately, but it is necessary to add salt or red pepper powder, It is also possible to add and remove mew flour.

The crude syrup may be purchased and used in the market, or may be directly manufactured. The crude syrup is manufactured using starch as a main ingredient, and as the starch, rice starch, corn starch, potato starch, sweet potato starch, soybean starch, etc. Although starch is used, it is preferable to prepare the crude syrup as a raw material of rice so as to be in harmony with the glutinous rice flour used in the preparation of red pepper paste of the present invention.

First, water and starch liquor are added to pulverized rice powder and liquefied by heating. Specifically, 130 to 170 parts by weight of water and 0.1 to 1.0 part by weight of starch liquor are added to 100 parts by weight of rice flour, and the mixture is sufficiently mixed.

Rice contains about 80% of starch, and the starch liquor selectively hydrolyzes the glycosidic bonds of starch contained in rice to produce oligodextrin of low molecular weight. It is preferable to use a amylase and a pullulanase in parallel.

α-amylase cuts the glucose chain of rice starch irregularly from the inside, lowers the molecular weight and continues to shorten as the liquefaction of starch proceeds. α-amylase acts only on the α-1,4 binding of glucose. It does not act on α-1,6 bonds.

Rice starch usually contains amylose and amylopectin in a ratio of about 25:75 (non-rice), and amylose of rice starch is mostly degraded by α-amylase because amylose has only α-1,4 bonds.

However, amylopectin of rice starch is composed of α-1,6 bonds and thus is not cleaved by α-amylase, thereby failing to participate in the liquefaction and saccharification processes, thereby lowering the yield and purity of the crude syrup.

As a solution to this problem, the starch liquor is used in combination with α-amylase and pullulanase, and pullulanase hydrolyzes α-1,6 bonds to generate linear dextrins. Cleaves α-1,6 bonds in amylopectin that are not degraded by amylase.

As described above, in the liquefaction process of the rice starch, the α-amylase randomly cleaves the α-1,4 bond of amylose and the pullulanase cleaves the α-1,6 bond of amylopectin, thereby producing liquefied starch. Both amylose and amylopectin in starch can be degraded and converted to liquefied starch.

The mixing ratio of α-amylase and pullulanase is preferably similar to the amylose and amylopectin content of rice starch. For example, α-amylase: pullulanase = 20-30: 70-80% by weight is appropriate. .

In addition, in order to optimize the activity of the starch lipolytic enzyme, the pH of the mixture is preferably adjusted to 5.7 to 6.2 and heated at 60 to 80 ° C. for 2 to 5 hours, and the sugar content of the liquefied starch is 30 to 38 ° Bx. (Brix) and dextrose equivalent (DE) represent 8-10.

Next, malt is added to the liquefied starch, and the sugar is sweetened with a low molecular weight reducing sugar. It is preferable to add 1 to 5 parts by weight of malt based on 100 parts by weight of rice flour, and to saccharify it at 55 to 65 ° C. for 8 to 12 hours. It is more preferable to optimize the activity of malt enzyme by adjusting to 5.0-5.5.

Malt oil is based on dextrin, maltose, glucose, and B vitamins. Digestive enzymes such as investase, phytase, and oxidase are included to convert liquefied starch into sugar.

Next, rice syrup is prepared by filtering the saccharified sugar solution to remove malt solids and concentrating by heating at 100 to 120 ° C. for 2 to 3 hours.

The rice syrup prepared as described above has a sugar content of 75-85 ° Bx and a pH of 4.5-5.0. The rice syrup prepared in this way has a glucose chain that is cleaved in the process of decomposing the starch of the polymer into low-molecular sugars. Decomposition products are minimized to obtain high purity crude.

As described above, in the present invention by preparing yeast glutinous rice fermented product and crude ginseng in advance and separately packaged products with red pepper powder and buckwheat flour, consumers can simply prepare them by simply mixing them, the fermented yeast glutinous rice fermented This mixture allows you to enjoy the original flavor of red pepper paste.

Hereinafter, the present invention will be described in more detail based on the following Examples, Comparative Examples and Test Examples.

However, the following examples are only for illustrating the present invention, and the present invention is not limited to the following examples, and may be changed to other embodiments equivalent to substitutions and equivalents without departing from the technical spirit of the present invention. It will be apparent to those skilled in the art to which the present invention pertains.

<Example 1>

Prepare malt water by adding 50 g of malt oil to 1.5 kg of water, add 150 g of glutinous rice flour and 50 g of barley flour, stir for 30 minutes to release the powder, and then leave it at 60 ° C for 5 hours to add glutinous rice flour and barley flour. The starch contained was glycosylated.

5 g of Nuruk powder was added to the saccharified sugar solution, followed by fermentation for 5 hours, and 250 g of salt was mixed with the fermentation broth to prepare Nuruk glutinous rice fermented product.

After mixing 9 kg of purified water with 9 kg of non-glutinous rice powder and adjusting the pH to 6, 5 g of α-amylase (Liquozyme Supra 2.2, novozymes, Denmaark), pullulanase (Optimax L-1000, Genencor International INC, USA) 15 g was added and mixed well.

The mixture was heated at 70 ° C. for 200 minutes to obtain a liquefied starch having a sugar content of 35 ° Bx and a dextrose equivalent of 9 DE. After mixing 80 g of malt and adjusting the pH to 5.2, the mixture was left at 60 ° C. for 9 hours. Was obtained to saccharify the liquefied starch.

The sugar solution was filtered through a filter press to remove malt residue, heated at 108 ° C. for 150 minutes, concentrated, and cooled to prepare a rice syrup with a sugar content of 80 ° Bx and a pH of 4.8.

2 ㎏ of the yeast glutinous rice fermented fermented product was mixed and boiled in 1 ℓ of water, pour 3 kg of the rice syrup and stir well, add 1 kg of red pepper powder and 130 g of buckwheat flour and stir until the mixture is mixed well. Prepared.

<Example 2>

The red pepper paste prepared in Example 1 was placed in a container and aged in a refrigerator for 15 days.

Comparative Example 1

In Example 1, 2.5 liters of water was boiled without mixing the fermented yeast glutinous rice, except that 3 kg of rice syrup, 1 kg of red pepper powder, 130 g of buckwheat flour, and 250 g of salt were sufficiently stirred until uniformly mixed. And, Kochujang was prepared in the same manner as in Example 1.

Comparative Example 2

Prepare malt water by adding 300 g of malt oil to 6 kg of water, add 900 g of glutinous rice flour and 300 g of barley flour, stir for 30 minutes to release the powder, and leave it at 60 ° C for 5 hours to add to glutinous rice flour and barley flour. The starch contained was glycosylated, and the sugar solution was placed in a heating vessel and concentrated by heating with stirring until it became one third of the initial volume.

2 kg of the concentrated sugar solution was mixed and boiled in 1 L of water, and then 1 kg of red pepper powder, 130 g of buckwheat flour, and 250 g of salt were stirred, and the mixture was stirred well until it was mixed.

Test Example 1 Salinity and Sodium Content Analysis

1 g of kochujang prepared with Examples 1 and 2 and Kochujang prepared in Comparative Examples 1 and 2 with 10 ml of distilled water, respectively, using Gochujang (Chungjeongwon Sunchang Jincho Gochujang, Daesang Co., Ltd., Korea) as a control. Dilution measured the salinity and sodium content.

Salinity analysis was performed using a salinity meter (DMT-20, Daeyoon Scale Industrial Co, Korea), and sodium analysis was performed by inductively coupled plasma emission spectroscopy (ICP method) to measure sodium concentration in the test solution and the results are shown in Table 1 below. It was.

Salinity and sodium content analysis results Salinity (%) Sodium content (mg / 100g) Example 1 3.7 1105 Example 2 3.8 1124 Comparative Example 1 3.6 1037 Example 2 5.5 2315 Control 5.7 2253

Looking at Table 1, the kochujang salinity of the Example shows a difference of about 2% compared to the kochujang of the commercial control group and shows a low value in the sodium content, it can be seen that the kochujang of the example is prepared with a lower salinity than that of commercial kochujang. Comparative Example 2 is determined to have similar characteristics to the control except that barley powder is mixed.

In general, when the red pepper paste is manufactured with low salt, mold occurs during storage, but the red pepper paste of the embodiment is composed of yeast glutinous rice fermented product, syrup, red pepper powder, and meot powder. Due to the high shelf life, the yeast glutinous rice fermentation increases the shelf life due to the preservative effect of the salt contained, so the components of the embodiment are less likely to rot during distribution, and can be consumed immediately by consumers after mixing them to make red pepper paste. Even if it is produced with low salt can be prevented problems due to corruption.

Test Example 2 Storage Stability Analysis

While storing the prepared kochujang, the change in the number of bacteria was measured over time, and storage characteristics were analyzed. The number of bacteria was measured using a plate count method.

Samples of kochujang prepared in Examples and Comparative Examples were taken at intervals of 15 days while storing the kochujang prepared in Examples and Comparative Examples for 60 days at a constant temperature of 30 ° C., and the results are shown in Table 2 below. .

For each measurement, 1 ml of each sample was aseptically collected, mixed with 9 ml of sterile phosphate buffered saline, shaken, diluted by 10-fold dilution, and plated on nutrient agar and plated at 30 ° C for 24 ° C. Colony numbers were counted after time incubation.

Measurement result of change of bacteria number (unit: * 10 ⁵ CFU / mL) Retention days Immediately after manufacture 15th 30 days 45 days 60 days Example 1 1.5 1.8 2.1 2.3 2.6 Example 2 1.7 1.9 2.2 2.3 2.4 Comparative Example 1 1.4 1.5 1.9 2.4 2.9 Comparative Example 2 1.7 2.0 2.3 2.8 3.5 Control 2.0 2.1 2.3 2.4 2.6

As shown in Table 2 above, the total number of bacteria showed a tendency to gradually increase as the seal passed, and the increase in the number of bacteria in the comparative example was larger than that of the example.

In the embodiment, the starch contained in glutinous rice flour and barley flour was glycosylated and fermented using malt, whereas in the comparative example, the sugar solution obtained by saccharifying starch was concentrated and used in the preparation of red pepper paste. It is believed that sugar increased the growth of microorganisms.

The change in the number of bacteria was slightly lower than that of Example 1, which had undergone the aging process, and the new components were produced or the interaction between the components or the interaction of the microorganisms or enzymes during the aging process. Changes occur and these changes not only enhance the flavor of kochujang but also help to improve the shelf life.

The commercially available kochujang in the control group is thought to inhibit the growth of bacteria due to the addition of preservatives.

Therefore, when preparing kochujang without the addition of preservatives as shown in Examples and Comparative Examples, it is found that saccharifying starch with malt and fermenting it with malt is preferable for improving shelf life.

Test Example 3 Sensory Test

As a control of the commercial Kochujang of Test Example 1, the aroma, color, taste, and overall preference of Kochujang prepared in Examples and Comparative Examples were analyzed by five-point scale targeting 70 persons, 5 males and females, ranging from 10 to 70 years. Measured and the average value is shown in Table 3 below.

Sensory test result flavor incense color Symbol preference Example 1 4.1 3.9 3.8 3.9 4.2 Example 2 4.3 4.1 3.9 4.1 4.3 Comparative Example 1 3.5 3.5 4.0 3.6 3.6 Example 2 3.7 3.6 3.8 3.7 3.8 Control 4.4 3.7 4.2 4.1 3.5 5: very good, 4: good, 3: medium, 2: bad, 1: very bad

 As shown in Table 3 above, the starch was saccharified with malt and fermented with koji and mixed with red pepper powder, buckwheat flour, and crude syrup to obtain an excellent evaluation compared to the comparative example without the fermentation process. It can be seen that is significantly improved.

In addition, Example 2, which has undergone the aging process was evaluated to be better than Example 1, which did not undergo the ripening process. It can be seen that this is a further improvement, and taste is expected to get better and better during ingestion while storing after manufacture.

Compared to the control group, commercially available red pepper paste was mixed with various additives to give excellent taste and color, but it did not show a big difference from the examples.

Overall, the Example produced by the method of the present invention was evaluated higher than the Comparative Example and the control was able to confirm the commerciality of the simple ginseng kochujang of the present invention.

Claims (7)

Preparing malt water by adding 1 to 5 parts by weight of malt oil to 100 parts by weight of water;
Mixing the malt water with 5 to 15 parts by weight of glutinous rice powder and 1 to 5 parts by weight of barley powder, and then saccharifying by standing at 50 to 70 ° C. for 4 to 6 hours;
Adding 0.1-1.0 parts by weight of yeast to the saccharified solution and fermenting for 4-6 hours;
Preparing 10 to 20 parts by weight of salt in the fermentation broth to prepare yeast glutinous rice fermented product;
30 to 70 parts by weight of water is added to 100 parts by weight of the yeast glutinous fermented product and then boiled, followed by mixing 130 to 170 parts by weight of crude syrup, 30 to 70 parts by weight of red pepper powder and 3 to 10 parts by weight of buckwheat flour; And
The method of producing a simple syrup kochujang comprising the; aging the mixture of the step of mixing while refrigerated for 10 to 20 days. delete delete delete The method according to claim 1,
The crude syrup is mixed with 100 to 100 parts by weight of rice starch liquor, 0.1 to 1.0 parts by weight of 130 to 170 parts by weight of water, 20 to 30% by weight of α-amylase and 70 to 80% by weight of pullulanase, and then 60 to 80 ° C. Liquefying by heating at 2-5 hours;
Adding 1 to 5 parts by weight of malt to the liquefied liquefied starch and saccharifying at 8 to 12 hours at 55 to 65 ° C;
Filtering the saccharified sugar solution to remove malt solids; And
Concentrating the sugar solution from which the malt solids are removed 2 to 3 hours at 100 ~ 120 ° C; The method according to claim 5,
The pH of the rice flour, water and starch liquor mixture of the liquefaction step is 5.7 ~ 6.2, the pH of the liquefied starch and malt mixture of the saccharification step is 5.0 to 5.5 characterized in that the preparation method. delete