KR102147882B1 - Manufacturing method of functional ginseng kochujang fused with zinc and selenium - Google Patents

Abstract

The present invention provides a method for manufacturing functional hot pepper paste capable of maintaining basic taste of the hot pepper paste even though zinc and selenium are added to be consumed through a daily diet. Provided is the method for manufacturing functional hot pepper paste comprising: a first fermenting step of fermenting a soybean meju; an ingredient preparing step of generating menu powder by drying and crushing the fermented soybean meju; a second fermenting step of fermenting a mixture generated by mixing and stirring meju powder, hard-boiled rice, salt, and water and generating a grain fermented product; and a mixing step of generating a mixture by adding and stirring red pepper powder, the selenium, and the zinc in the grain fermented product. The present invention naturally supplements an insufficient intake amount of the selenium and the zinc by eating food cooked with the red pepper paste.

Description

Manufacturing method of functional red pepper paste fused with zinc and selenium, which can help intake of zinc and selenium through various foods{MANUFACTURING METHOD OF FUNCTIONAL GINSENG KOCHUJANG FUSED WITH ZINC AND SELENIUM}

The present invention relates to a method of manufacturing a functional gochujang using zinc and selenium, and more specifically, a functional ability to maintain the basic taste of gochujang even if zinc and selenium are added so that zinc and selenium can be ingested through daily diet. It relates to a method of manufacturing gochujang.

Gochujang is a traditional seasoning food with a history of about 200 years, and is an important fermented food that cannot be missed along with miso and soy sauce. It has been mainly manufactured in small-scale units at home, but in recent years, it has become possible to produce on an industrial scale in an improved manner according to changes in dietary lifestyle, and this trend is gradually expanding along with the consumer's desire for convenience.

The red pepper paste is rich in nutrients such as protein, fat, vitamins A and C, and the sweetness resulting from hydrolysis of carbohydrates, the umami of amino acids from soybean protein, the spicy taste of red pepper, and the salty taste of salt are well balanced. It is used as a seasoning for raw vegetables, boiled vegetables, boiled vegetables, and grilled.

The quality of the gochujang may vary depending on the type of raw material and cozy, the mixing ratio of the raw material, the manufacturing method, the concentration of salt, and the change in the composition during aging, and sensory characteristics such as taste, color, and aroma in consideration of various preferences of recent consumers. In addition, various products considering functionality are being released.

For example, gochujang is a traditional method of making red pepper paste, which is usually mixed with starchy raw materials such as rice, flour, barley, sorghum, red bean, and seasoned with salt, and then mass-produced in a short time. There is known a method for producing improved gochujang prepared by using koji or enzymes in flour, which is a starchy substance.

In recent years, functional red pepper paste was also developed in which red fruits or vegetables such as apples, persimmons, or tomatoes were added to red pepper paste to make it suitable for foreigners and children to eat by increasing or maintaining the color of red pepper paste while reducing the spicy taste. .

However, the above-described traditional red pepper paste has a disadvantage that it is difficult to eat because the spicy taste is too strong, and it is harmful to the human body by adding other auxiliary materials to exert a reddish hue of the red pepper powder. And in the case of functional gochujang, the spicy taste is reduced, but it does not have the light taste of the traditional gochujang, but rather has the disadvantage of inducing a'tuber' taste.

Since the quality of this gochujang is influenced by microorganisms involved in the aging process, studies have recently been attempted to control aging by microorganisms by adding garlic, onion, mustard, and horseradish to control aging. In addition, studies are being conducted to improve the flavor and functionality of gochujang by replacing some of the starchy sources with fruit juice, persimmon, pumpkin, apple, or adding red ginseng when manufacturing gochujang according to changes in dietary lifestyle.

On the other hand, selenium is an essential mineral for our body and exists in trace amounts in foods, but as an antioxidant for regulating the immune system and preventing aging, selenium has been known as an excellent nutrient for anti-aging, anti-cancer effect, and cardiovascular disease prevention. In 1975, it was discovered that selenium is the active ingredient of glutathione peroxidase, an important antioxidant enzyme that can neutralize free radicals that promote aging in the human body, and that it has an antioxidant function nearly 2000 times higher than that of vitamin E. . Eventually, selenium was officially recognized in 1978 by the World Health Organization (WHO) and the United Nations Food and Agriculture Organization (FAO) as an essential nutrient that humans must consume. Subsequently, in 1978, the World Health Organization (WHO) recognized selenium as an essential nutrient, and set 50-200㎛ as the recommended daily amount.

In addition, lack of selenium can lead to heart disease, arthritis, and Keshan disease, and excessive consumption can lead to digestive problems, skin diseases, liver function and nervous system abnormalities. Therefore, when selenium is added in the foods we consume, it is necessary to accurately control the content of selenium.

Korean Patent Registration No. 10-0563996 (announced on March 23, 2006) Republic of Korea Patent Publication No. 10-2003-0074557 (published on September 19, 2003) Korean Patent Registration No. 10-1119527 (announced on Feb. 28, 2012) Korean Patent Registration No. 10-0766409 (announced on October 11, 2007)

Accordingly, an object of the present invention is to maintain the characteristic properties and taste of gochujang even when zinc and selenium are added, and to create an environment in which the human body can consume zinc and selenium that are insufficient by simply ingesting various foods using gochujang in daily life. It is to provide a method of manufacturing a functional red pepper paste.

In order to achieve the above-described object of the present invention, in an embodiment of the present invention, in an embodiment of the present invention, a first fermentation step of fermenting soybean meju, a material preparation step of drying and pulverizing the fermented soybean meju to produce meso powder, and the mezum The second fermentation step of fermenting the resulting mixture by mixing and stirring powder, godubap, salt, and water to produce a grain fermented product, and mixing to create a mixture by adding and stirring red pepper powder, selenium, and zinc to the grain fermented product It provides a method for producing a functional gochujang comprising the step.

According to the present invention, the recommended daily amount of selenium and zinc can be naturally ingested just by ingesting food cooked with red pepper paste.

In addition, in the present invention, when foods cooked based on functional gochujang are consumed, active oxygen can be removed with strong antioxidant power and aging of skin cells can be suppressed.

In addition, the present invention can enhance immunity by strengthening the ingester's immune system, enhance sexual function, and activate reproductive function.

In addition, the present invention is involved in the growth of the eater and the formation of a tissue skeleton, and neutralizes heavy metals such as prothium and strontium that secrete radioactivity in the human body and discharges it out of the human body, and can suppress cancer cells.

In addition, the present invention can enhance the liver function of the ingester and help improve adult diseases such as high blood pressure, diabetes, and obesity.

1 is a flow chart illustrating a method of manufacturing a gochujang according to a first embodiment of the present invention.
2 is a flow chart for explaining a method of manufacturing a red pepper paste according to a second embodiment of the present invention.
3 is a flow chart illustrating a method of manufacturing a gochujang according to a third embodiment of the present invention.
4 is a flowchart illustrating a method of manufacturing a gochujang according to a fourth embodiment of the present invention.
5 is a flow chart for explaining the pre-processing step according to the present invention.

Hereinafter, with reference to the accompanying drawings, a method for producing a functional gochujang fused with zinc and selenium that can help intake of zinc and selenium through various foods according to the preferred embodiments of the present invention (hereinafter referred to as'functional gochujang (Abbreviated as'the manufacturing method of') will be described in detail.

1 is a flow chart illustrating a method of manufacturing a gochujang according to a first embodiment of the present invention.

Referring to Figure 1, the method of manufacturing a functional gochujang according to the present invention includes a first fermentation step (S100) of fermenting soybean meju, and a material preparation step (S200) of drying and pulverizing fermented soybean meju. And, a second fermentation step (S300) of generating the fermented meso powder and grain-based grain fermented products, and a mixing step (S400) of generating a mixture by adding and stirring red pepper powder to the fermented grains. In this case, in the method of manufacturing a functional gochujang, selenium is added with zinc or ginseng powder containing selenium is added in the mixing step (S300).

These selenium (selenium) provides effects such as anti-aging, fatigue recovery, cancer prevention, skin improvement, immunity enhancement, release of radioactive substances, heavy metal detoxification, and improvement of chronic diseases.

In addition, zinc provides effects such as enhancing sexual function, healing wounds and inflammation, promoting insulin secretion, promoting tissue formation, and promoting growth and development.

Hereinafter, each component will be described in more detail with reference to the drawings.

Figure 2 is a flow chart for explaining the manufacturing method of the red pepper paste according to the second embodiment of the present invention, Figure 3 is a flow chart for explaining the manufacturing method of the red pepper paste according to the third embodiment of the present invention, Figure 4 is It is a flow chart for explaining the manufacturing method of the red pepper paste according to the fourth embodiment of the invention.

2 to 4, the method of manufacturing a functional gochujang according to the present invention may further include a pretreatment step (S50) before the first fermentation step (S100).

The pretreatment step (S50) is a step of pretreating bamboo shoots so that they can be used in a later process, pulverizing ginseng containing selenium to produce ginseng powder, or both.

In this pre-treatment step (S50), a pre-treatment is performed to use the bamboo shoots by dividing them into skin powder and cob powder, or to use the bamboo shoots as a whole.

As an embodiment, in the pretreatment step (S50) according to the present invention, the bamboo shoots are separated into bamboo shoots and bamboo shoots, and the bamboo shoots and bamboo shoots are dried, preferably in a hot air dryer for 18 to 30 hours. It is dried during, and may further include a bamboo shoot processing process of pulverizing the dried bamboo shoots and bamboo shoots, respectively, to produce the shell powder and the inner shell powder.

As another embodiment, in the pretreatment step (S50) according to the present invention, the washed bamboo shoots are dried in a hot air dryer at 40 to 50°C for 18 to 30 hours, and the dried bamboo shoots are heated to 40 to 80°C to be included in the bamboo shoots. It may further include a bamboo shoot processing process of removing astringent taste and bitter taste, and crushing the heated bamboo shoots to produce bamboo shoot powder.

Since these bamboo shoots contain special ingredients such as choline and betaine, they are excellent in preventing fatty liver as well as relieving hangovers. Made of plant fiber, it relieves hypertension and constipation diuresis, inhibits and stabilizes cholesterol levels. , Jinhae, antipyretic, blood purification is effective.

In addition, bamboo shoots belong to the vegetable group among the five basic food groups, and are one of the low-calorie foods with high protein content and much higher fiber than grains and meats. In addition, the fiber of bamboo shoots prevents constipation through smooth bowel movement, prevents hemorrhoids and colon cancer, and lowers the absorption of cholesterol, helping to prevent and treat adult diseases such as diabetes and heart disease.

However, the bamboo shoots surrounding the bamboo shoots occupy a relatively larger amount than the amount of bamboo shoots, but they are discarded because they cannot be used in general foods because they contain ingredients such as tannins to express bitter taste.

Meanwhile, in the pretreatment step S50 according to the present invention, ginseng powder containing selenium may be pulverized in order to add selenium derived from a plant together with ginseng as shown in FIG. 3 to generate ginseng powder.

5 is a flow chart for explaining the pre-processing step according to the present invention. 5, the pretreatment step (S50) may include a sterilization process (S52), a fertilization process (S54), and a powdering process (S56).

The sterilization process (S52) is a process of sterilizing an inorganic selenium aqueous solution, and before supplying inorganic selenium to ginseng, inorganic selenium is sterilized at 100 to 130°C for 10 to 20 minutes.

The fertilization process (S54) is a process of fertilizing ginseng with an inorganic selenium aqueous solution that has passed the sterilization process at least once, preferably 1 to 4 times during cultivation so that ginseng grows. The absorption of selenium is induced by spraying an inorganic selenium solution that has passed the sterilization process on the root. At this time, the spraying of the inorganic selenium aqueous solution proceeds through a sprayer installed in the spray culture device.

As the inorganic selenium aqueous solution, an inorganic selenium aqueous solution having a concentration of 1 ppm to 10 ppm may be used. At this time, if the concentration of the inorganic selenium aqueous solution applied to the ginseng is less than 1 ppm, there may be a problem that the amount of organic selenium contained in the cultivated ginseng is not increased. In addition, when the concentration of inorganic selenium applied to ginseng exceeds 10 ppm, a problem of slowing the growth rate of ginseng may occur.

The powdering process (S56) is to produce ginseng powder containing organic selenium by crushing the ginseng grown through the fertilization process, and 300 to 500 mesh of ginseng grown so that consumers of gochujang do not directly feel the taste of ginseng. It is preferable to grind with (mesh).

If necessary, the pretreatment step (S50) may further include a drying process between the fertilization process (S54) and the powdering process (S56). In this drying process, ginseng is dried to a moisture content of 5 to 10% or less in order to powder ginseng.

The method of manufacturing a functional gochujang according to the present invention may further include a plant-derived selenium generation step before the first fermentation step (S100).

The selenium generation step is a step of converting inorganic selenium to organic selenium through a plant, and includes an inorganic selenium injection process, a culture process, and a vegetable selenium extraction process. In general, inorganic selenium can be said to be much more effective than organic selenium in antioxidant, immune and cancer prevention effects, but it is difficult to safely consume due to its unique toxicity.

Plants used to convert inorganic selenium into organic selenium include rice such as brown rice, mushrooms, brazil nuts, leeks, blueberries, broccoli, khorasan wheat, quinoa, and amaranth. However, it is preferable to use mushrooms or rice and mushrooms.

The inorganic selenium injection process is a process of inoculating inorganic selenium into plants, and it is preferable to inoculate inorganic selenium at a concentration of 5ppm to 100ppm into plants such as rice or mushrooms through a syringe. At this time, if the concentration of inorganic selenium inoculated into the plant is less than 5 ppm, there may be a problem that the amount of organic selenium extracted from the cultured plant is not increased compared to the organic selenium contained in the plant itself. In addition, when the concentration of inorganic selenium inoculated to a plant exceeds 100 ppm, the amount of organic selenium produced is reduced and the growth of the plant is slowed compared to the case of inoculating an appropriate amount of inorganic selenium.

The cultivation process is a process of culturing plants such as rice or mushrooms inoculated with inorganic selenium to grow. Plants inoculated with inorganic selenium are grown smoothly by creating a culture environment suitable for growth conditions for each plant in a plant culture device such as an incubator. Induce them to do.

For example, the cultivation process may be performed at 25° C. in an incubator for 20 to 50 days when the plant inoculated with inorganic selenium is reishi mushroom.

The plant selenium extraction process is a process of extracting organic selenium from plants such as rice or mushrooms cultivated through the cultivation process, and any extraction method may be used if organic selenium can be extracted from the plant, but preferably microwave extraction method It is good practice to extract organic selenium from cultured plants.

Specifically, in the plant selenium extraction process, a mixture is produced by mixing the plant and methanol that have passed through the cultivation process, extracting the extract under predetermined conditions using microwaves, and centrifuging the extract using a centrifuge. Filter out foreign matters except for using a filtration filter.

As a specific embodiment, in the vegetable selenium extraction process according to the present invention, the plant that has passed the cultivation process is put in a container, and 40-60% methanol is added in an amount of 1.5 to 2 times (weight ratio) of the sample to produce a mixture, and then 8 to After 15 hours, the extract is extracted under predetermined conditions (30 minutes at 35°C) using microwaves, and methanol is evaporated in a natural state. Subsequently, the mixture from which methanol was evaporated was centrifuged at 3000 rpm for 10 minutes using a centrifuge, and then foreign matter was filtered out using a filtration filter.

If necessary, the plant-derived selenium generation step further includes a sterilization process of sterilizing inorganic selenium at 100 to 130° C. for 10 to 20 minutes through a sterilizer before the inorganic selenium injection process to generate selenium extracted from the plant. I can. This sterilization process prevents the growth of bacteria during the process of converting inorganic selenium to organic selenium in plants such as rice and mushrooms.

Referring to Figure 1, the method for manufacturing a functional gochujang according to the present invention includes a first fermentation step (S100).

The first fermentation step (S100) is a step of fermenting soybean meju through a fermentation process, and fermenting soybean meju under the same conditions as conventional meju. For example, meju fermentation uses a method of tying meju with rice straw and then naturally fermenting for about 1-2 months or fermenting in a fermenter at 30°C to 35°C for 15 to 30 days.

As a specific embodiment, the first fermentation step (S100) according to the present invention may consist of a soybean meju fermentation process and a bamboo shoots fermentation process.

In the soybean meju fermentation process, the soybeans are first soaked in water and then sufficiently soaked at room temperature, then removed, the soaked beans are put in water and heated, and when the beans are all boiled and the water is gone, the soybeans are formed into boiled soybeans, and then soybeans Meju is fermented naturally or through a fermentor.

In the process of fermenting the bamboo shoots, the bamboo shoots mixture is produced by mixing the stock powder and the carbon source, sterilizing the bamboo shoots mixture, inoculating the fermenting bacteria in the bamboo shoots mixture and fermenting them at a temperature of 25°C to 40°C for 2 to 7 days. Produces fermented bamboo shoots. At this time, if the fermentation time deviates from the reference value, the fermentation rate may be slowed and unwanted fermentation products may be generated.

In addition, as the carbon source, those known in the art may be used, and in general, oligosaccharides, lactose, glucose, fructose, sugar, molasses, dextrose, mixtures thereof, and the like will be used. These carbon sources may be added in an arbitrary range in consideration of the intended fermentation time and fermentation degree. For example, the carbon source may be added in the range of 1 part by weight to 20 parts by weight based on 100 parts by weight of the cob powder. In addition, as the fermentation bacteria, lactic acid bacteria, yeast, and honggukgyun may be used.

When the fermentation of the bamboo shoot mixture is completed, the fermented product of the bamboo shoots is converted into a soft, viscous and mushy state as proteins and fibers that form most of the bamboo shoots are depleted. The bamboo shoot mixture is thickened to create a fermented bamboo shoot.

1 to 4, the method of manufacturing a functional gochujang according to the present invention includes a material preparation step (S200).

The material preparation step (S200) is a step of pulverizing the soybean meju fermented through the first fermentation step (S100) to generate meso powder, and the meso powder is preferably pulverized into 600 to 700 mesh.

If necessary, the material preparation step (S200) may further include a process of generating a skin extract as shown in FIG. 4. In the process of generating such bark extract, fermented alcohol is mixed with the bamboo shoots produced through the pretreatment step (S50), and the extract is extracted from the mixture of bamboo shoots and fermented alcohol under predetermined conditions, and foreign substances other than the extract are filtered using a filter. Filter to produce bamboo shoots extract.

The fermented alcohol is obtained by distilling crude alcohol obtained by fermenting alcohol using cereals or documents as raw materials, and the alcohol concentration of the appropriate fermented alcohol is 5 to 30%, preferably 5%. At this time, the alcohol concentration of the fermented alcohol is adjusted as an added integer, and if the content of the fermented alcohol (ie, alcohol concentration) is out of the specified value, the extracted polyphenol content and the flavonoid content may be lowered.

More specifically, in the process of producing the skin extract, a mixture of bamboo shoots and fermented alcohol is put into a vacuum low-temperature concentrated extractor, and the active ingredients of the bamboo shoots are extracted for 2 to 6 hours.

In addition, in the process of producing the bark extract, the bamboo shoot bark extract after the filtration process is completed under reduced pressure with a rotary vacuum concentrator at 50 to 60°C and 45 to 55 mbar, and the concentrate is freeze-dried and pulverized to produce a powdered bamboo shoot extract. can do.

These bamboo shoots have a superior extraction yield compared to bamboo shoots and give bitter taste to foods by ingredients such as tannins, so unlike bamboo shoots, extracts are produced and used in the production of red pepper paste. Moreover, while bamboo shoots contain a lot of insoluble dietary fiber, bamboo shoots shells contain abundant bioactive substances such as flavonoids and polyphenols.

Specifically, the content of the total polyphenol (5% alcohol) of the bamboo shoot bark extract extracted based on the 5% fermented alcohol is about 28 mg/g, the total flavonoid content is about 9 mg/g, and 5% The total polyphenol content of the extract of bamboo shoots from fermented alcohol is about 18 mg/g, and the total flavonoid content is about 2.3 mg/g, so the skin of bamboo shoots is different from bamboo shoots that are treated with fermented bamboo shoots. It is used after treatment with an extract.

As described above, according to the present invention, bamboo shoots having rich insoluble dietary fiber are fermented and used in the production of red pepper paste, and the extract of the bamboo shoots discarded due to bitter taste is extracted and used for preparing red pepper paste.

In addition, the material preparation step (S200) may further include a ginseng care process in which ginseng is juiced and separated into a ginseng extract and ginseng ingredients so that the characteristic and taste of red pepper paste may be maintained as shown in FIG. 4.

This ginseng care process separates ginseng into ginseng extract and ginseng ingredients so that ginseng slices, which have the strong taste of ginseng, are not chewed by consumers who consume gochujang. To this end, in the ginseng care process, ginseng is added to a crushed juicer to extract the ginseng extract from which the ginseng ingredients are separated.

And since the ginseng extract separated from ginseng through the ginseng care process is kept in a liquid form rather than in a powdery form, if it is added to the mixture that has passed through the mixing step, it can be evenly mixed in the whole gochujang, so mold occurs in the red pepper paste stored in the container. It provides an effect that suppresses the becoming.

Here, it is preferable to use ginseng grown with a spray mirror as ginseng. This is because the cultivation period is shorter than that of soil ginseng, the price is cheap, and Rh1, which is not detected in soil ginseng, contains about 17% by weight of the total ginsenoside.

1 to 4, the method for manufacturing a functional gochujang according to the present invention includes a second fermentation step (S300).

The second fermentation step (S300) is a step of mixing and stirring the mezum powder, godubap, salt, and water prepared through the material preparation step (S200) to create a mixture, and fermenting the mixture to produce a grain fermented product.

The godubap may be prepared based on grains such as glutinous rice, barley, and rice, and sea salt may be used as salt. For example, godubap is prepared by mixing 100 parts by weight of grain and 200 to 250 parts by weight of water and heating.

The mixture may include 200 to 300 parts by weight of godubap, 35 to 65 parts by weight of salt, and 200 to 400 parts by weight of water based on 100 parts by weight of meju. In this case, the mixture may further contain 50 to 60 parts by weight of malt and 50 to 60 parts by weight of starch syrup based on 100 parts by weight of meju.

At this time, when the water is mixed in less than 200 parts by weight, the salt content of the red pepper paste increases and the saltiness becomes strong, and there arises a problem in that palatability is inferior to the trend favoring a low-salt diet. In addition, when water is mixed in excess of 400 parts by weight, a problem of lengthening the aging period may occur.

More specifically, in the second fermentation step (S300), a mixture of meso powder, godubap, salt, and water is stirred and then fermented at 20°C to 35°C for 18 to 48 hours to generate a grain fermented product. The grain fermented product is converted into a thickened state because the grains of the fermented grain are thinned through the fermentation process.

1 to 4, the method of manufacturing a functional gochujang according to the present invention includes a mixing step (S400).

The mixing step (S400) is a step of adding red pepper powder, selenium, and zinc to the fermented grain produced through the second fermentation step (S300) and stirring to create a mixture, and the selenium is added as ginseng powder containing selenium. Alternatively, it can be added as selenium extracted from plants.

More specifically, in the mixing step (S400), 0.05 to 0.5 parts by weight of ginseng powder may be added based on 100 parts by weight of the fermented grain. At this time, if the ginseng powder is less than 0.05 parts by weight, the efficacy of the ginseng is difficult to appear in the gochujang, and if the ginseng exceeds 0.5 parts by weight, it is uneconomical and may cause a problem in which the bitter taste of ginseng is felt by the intaker.

If necessary, selenium nanocolloids may be used as selenium to generate the mixture in the mixing step (S400), and zinc nanocolloids may be used as zinc to generate the mixture in the mixing step (S400). These selenium nanocolloids provide the effect of improving the absorption rate in the body of the ingestor because the particle size is significantly reduced compared to general selenium, and because the particle size of zinc nanocolloids is significantly reduced compared to general zinc, the absorption rate in the body of the intaker is improved. Provides an effect.

In addition, as the selenium nanocolloid, it is preferable to use a selenium nanocolloid produced by extruding a mixture of selenium and a solubilizing agent with a hot melt extruder. At this time, polyethylene glycol, polyvinyl caprolactam, polyvinyl acetate, or a mixture thereof may be used as the solubilizing agent. In addition, the barrel temperature of the hot-melt extruder is 50 ~ 60 ℃, the screw speed of the hot-melt extruder is 130 ~ 180rpm, the extrusion speed of the hot-melt extruder may proceed at 40 ~ 50g / min. In addition, the size of the selenium nano colloid may be 50 to 500 nm. These selenium nanocolloids provide an effect of improving the absorption rate in the body of the ingestor because the particle size is significantly reduced compared to general selenium.

In addition, as the zinc nano colloid, it is preferable to use a zinc nano colloid produced by extruding a mixture of zinc and a solubilizing agent with a hot melting extruder. At this time, polyethylene glycol, polyvinyl caprolactam, polyvinyl acetate, or a mixture thereof may be used as the solubilizing agent. In addition, the barrel temperature of the hot-melt extruder is 50 ~ 60 ℃, the screw speed of the hot-melt extruder is 180 ~ 220rpm, the extrusion speed of the hot-melt extruder may proceed at 45 ~ 55g / min. In addition, the size of the zinc nanocolloid may be 50 to 500 nm.

As a first embodiment, in the mixing step (S400) according to the present invention, red pepper powder, zinc, and selenium extracted from plants (plant-derived selenium) are added to the fermented grain as shown in FIG. 1 and mixed to create a mixture. At this time, in the mixing step (S400), 10 to 25 parts by weight of red pepper powder, 0.01 to 0.1 parts by weight of zinc, and 0.0005 to 0.002 parts by weight of selenium extracted from the plant are mixed to produce a mixture based on 100 parts by weight of the fermented grain.

As a second embodiment, in the mixing step (S400) according to the present invention, fermented bamboo shoots, red pepper powder, zinc, and selenium extracted from plants are added to the fermented grains as shown in FIG. To form a mixture. At this time, in the mixing step (S400), based on 100 parts by weight of fermented grain, 0.1 to 5 parts by weight of fermented bamboo shoots, 10 to 25 parts by weight of red pepper powder, 0.01 to 0.1 parts by weight of zinc, 0.0005 to 0.002 parts by weight of selenium extracted from plants Mix to form a mixture.

As a third embodiment, in the mixing step (S400) according to the present invention, ginseng powder containing selenium, red pepper powder, and zinc are added to the fermented grain as shown in FIG. 3 and mixed to form a mixture. At this time, in the mixing step (S400), 0.05 to 0.5 parts by weight of ginseng powder, 10 to 25 parts by weight of red pepper powder, and 0.01 to 0.1 parts by weight of zinc are mixed to form a mixture based on 100 parts by weight of fermented grain.

As a fourth embodiment, in the mixing step (S400) according to the present invention, fermented bamboo shoots, red pepper powder, zinc, selenium extracted from plants, and bamboo shoots shell extracts generated through the fermentation process of bamboo shoots in grain fermentation as shown in FIG. , Ginseng extract, and ginseng ingredients are added and mixed to form a mixture. At this time, in the mixing step (S400), based on 100 parts by weight of fermented grain, 0.1 to 5 parts by weight of fermented bamboo shoots, 10 to 25 parts by weight of red pepper powder, 0.01 to 0.1 parts by weight of zinc, 0.0005 to 0.002 parts by weight of selenium extracted from plants , 0.5 to 5 parts by weight of bamboo shoots extract, ginseng extract and 0.05 to 0.7 parts by weight of ginseng ingredients are mixed to form a mixture.

If necessary, in the mixing step (S400), heat treatment through the above-described pretreatment step (S50) instead of the fermented bamboo shoots and bamboo shoots peel extract generated through the fermentation process of bamboo shoots in the second and fourth embodiments described above. You can also use the prepared bamboo shoot powder. At this time, the bamboo shoot powder may be mixed with 0.3 to 5 parts by weight based on 100 parts by weight of fermented grain.

1 to 4, the method of manufacturing a functional gochujang according to the present invention may further include a aging step (S500).

The aging step (S500) is a step of making gochujang by aging the mixture produced through the mixing step (S400), and aging at 27 to 33°C for 2 to 4 weeks. At this time, the relative humidity is specified in the range of 65 to 80%.

As an exemplary embodiment, in this step (S500), the mixture is aged for 21 days at a temperature of 30° C. and a relative humidity of 65% to produce red pepper paste.

As another embodiment, in this step (S500), the mixture is aged for 16 days at a temperature of 30° C. and a relative humidity of 80% to produce red pepper paste.

Although described with reference to the preferred embodiments of the present invention above, those skilled in the art will be able to variously modify and change the present invention within the scope not departing from the spirit and scope of the present invention described in the following claims. You will understand that you can.

Claims (7)

A pretreatment step of separating bamboo shoots into bamboo shoots and bamboo shoots, drying the bamboo shoots and bamboo shoots, and pulverizing the dried bamboo shoots and bamboo shoots, respectively, to produce shell powder and inner shell powder;
A first fermentation step of fermenting soybean meju, sterilizing the bamboo shoot mixture of the soybean meal and carbon source, and inoculating and fermenting the bamboo shoot mixture with fermentation bacteria to produce a bamboo shoots fermented product;
Material preparation step of drying and pulverizing the fermented soybean meju to produce meso powder;
A second fermentation step of fermenting the resulting mixture by mixing and stirring the meso powder, godubap, salt, and water to produce a grain fermented product; And
A method for producing a functional gochujang comprising a mixing step of adding and stirring the fermented bamboo shoots, red pepper powder, selenium, and zinc to the fermented grains to create a mixture. delete The method of claim 1,
In the material preparation step, the bamboo shoot shell and fermented alcohol are mixed, extracted and filtered to produce a bamboo shoot shell extract,
The mixing step is a method for producing a functional gochujang, characterized in that to generate a mixture containing the bamboo shoot peel extract. The method of claim 1,
The selenium is a selenium nanocolloid, and the zinc is a method of producing a functional gochujang, characterized in that the zinc nanocolloid. The method of claim 1,
In the pretreatment step, ginseng containing selenium is pulverized to produce ginseng powder,
The mixing step is a method for producing a functional gochujang, characterized in that to produce a mixture containing the ginseng powder. The method of claim 5, wherein the pretreatment step
The sterilization process of sterilizing the inorganic selenium aqueous solution, the fertilization process of fertilizing the inorganic selenium aqueous solution to the roots of ginseng once to 5 times while cultivating ginseng by spraying so that the ginseng grows, and selenium by crushing the grown ginseng A method for producing a functional gochujang, characterized in that it includes a powdering process to generate the contained ginseng powder. The method of claim 5,
In the material preparation step, the bamboo shoot shell and fermented alcohol are mixed, extracted and filtered to produce a bamboo shoot shell extract,
The mixing step is a method for producing a functional gochujang, characterized in that to generate a mixture containing the bamboo shoot peel extract.

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