KR102209226B1 - Method for producing red pepper paste using rice bran fermented solution - Google Patents

Abstract

The present invention comprises the steps of: (a) soaking rice, then steaming, cooling, inoculating the Aspergillus duckweed strain, and fermenting it to prepare rice koji; (b) Zygosaccharomyces lux ( Zygosaccharomyces) in a mixture of water, rice bran, and salt in the rice koji prepared in step (a) rouxii ) preparing a rice bran fermentation broth by fermenting after inoculating the strain culture broth; (c) fermenting after mixing the steamed rice, salt, red pepper powder, and soybean meal with the fermented rice bran fermentation broth prepared in step (b); And (d) mixing red pepper powder, starch syrup, and jocheong with the fermented gochujang fermented product of step (c), and a method for producing red pepper paste using rice bran fermentation broth, and the rice bran fermentation broth prepared by the method. It is about paste using.

Description

Method for producing red pepper paste using rice bran fermented solution {Method for producing red pepper paste using rice bran fermented solution}

The present invention is Zygosaccharomyces lux in a mixture of water, rice bran, and salt in rice koji. rouxii ) It relates to a method for producing gochujang using a rice bran fermentation broth prepared by fermentation after inoculating a strain culture broth, and to a paste using the rice bran fermentation broth prepared by the above method.

Gochujang is a traditional fermented food unique to Korea that has been widely used in the past along with soy sauce and miso. It blends well with the sweet taste of sugars produced from carbohydrates, the savory taste of amino acids produced from protein, the spicy taste of red pepper powder, and the salty taste of salt. It is a complex flavoring seasoning that forms a unique taste. In addition, compared to soybean paste and soy sauce, vitamins B1, B2, C and folic acid are contained in a large amount, and trace components such as organic acids, nucleic acids, alcohols, and pigments produced by the metabolism and fermentation of microorganisms are It is a food that harmonizes with color, etc. In recent years, when consumers choose food, the dietary culture is changing with a tendency to value the sensual quality and functionality of the food. Reflecting such changes, studies have been reported to simultaneously improve flavor and functionality by adding various foods to gochujang.

Rice bran is a by-product of rice milling. Rice has a high sugar content compared to other grains, but has a low fat and protein content, and especially minerals and vitamins. However, rice sprouts contained in rice are recently recognized for their functionality as a good nutrient source containing high-quality protein, fat, and minerals and vitamins A, B, E, etc. compared to endosperm, and rice oil is also known as oleic acid, linoleic acid and linolenic acid. In addition to containing a large amount of unsaturated fatty acids such as phytosterol, γ-oryzanol and tocopherol derivatives such as anti-cancer, anti-hypertension, anti-blood coagulation and antioxidant content, it has been in the spotlight as a new functional material. Receiving. In addition, germinated (current) rice has high content of essential amino acids leucine, isoleucine and methionine, as well as GABA (γ-aminobutyric acid), which is known as an anti-aging and antihypertensive physiologically active substance, and contains a large amount of dietary fiber. It is increasing significantly.

Korean Patent No. 1489999 discloses a method of manufacturing rice gochujang using Aspergillus duckweed CJ 1354 strain, and Korean Patent No. 1062667 discloses a method for preparing red pepper paste containing low salt and high vitamin fermented with kimchi lactic acid bacteria. Although disclosed, it is different from the manufacturing method of red pepper paste using the rice bran fermentation broth of the present invention.

The present invention was conceived by the above requirements, and an object of the present invention is to optimize production conditions such as selection of functional strains, mixing ratios and fermentation conditions in order to manufacture red pepper paste having excellent palatability while enhancing functional ingredients, The purpose of this is to provide a method of manufacturing red pepper paste using fermented rice bran fermented broth with improved palatability while strengthening.

In order to solve the above problems, the present invention comprises the steps of: (a) immersing rice, increasing it, cooling it, inoculating the Aspergillus duckweed strain, and fermenting it to prepare rice koji; (b) Zygosaccharomyces lux ( Zygosaccharomyces) in a mixture of water, rice bran, and salt in the rice koji prepared in step (a) rouxii ) preparing a rice bran fermentation broth by fermenting after inoculating the strain culture broth; (c) fermenting after mixing the steamed rice, salt, red pepper powder, and soybean meal with the fermented rice bran fermentation broth prepared in step (b); And (d) mixing red pepper powder, starch syrup, and jocheong with the fermented gochujang fermented product of step (c). It provides a method for producing red pepper paste using a rice bran fermentation broth.

In addition, the present invention provides a paste using the rice bran fermentation broth prepared by the above method.

Gochujang prepared by the method of the present invention is not only excellent in nutritional components and quality, but also the umami and savory taste of gochujang by using the rice bran fermented broth made from selected excellent yeast, so that the red pepper paste with excellent preference can be provided. have.

1 is a graph comparing the moisture content (%) of fermented red pepper paste according to strain type and fermentation period.
2 is a graph comparing the pH of fermented red pepper paste according to strain type and fermentation period.
3 is a graph comparing the amino nitrogen (mg%) content of fermented pepper paste according to the strain type and fermentation period.
4 is a graph comparing the acidity (%) of fermented red pepper paste according to strain type and fermentation period.
Aged products of FIGS. 1 to 4: Fermented red pepper paste prepared by adding fermented rice bran fermentation broth using the strain of Saccharomyces lux SRCM100945, aging product 5: Manufactured by adding fermented rice bran fermentation broth using the Saccharomyces lux SRCM100949 strain One fermented product of red pepper paste, aged product 9: refers to a fermented product of red pepper paste prepared by adding fermented rice bran fermented liquid using the Saccharomyces lux SRCM100953 strain.

In order to achieve the object of the present invention, the present invention

(a) immersing the rice, increasing it, cooling it, inoculating the Aspergillus duckweed strain, and fermenting it to prepare rice koji;

(b) Zygosaccharomyces lux ( Zygosaccharomyces) in a mixture of water, rice bran, and salt in the rice koji prepared in step (a) rouxii ) preparing a rice bran fermentation broth by fermenting after inoculating the strain culture broth;

(c) fermenting after mixing the steamed rice, salt, red pepper powder, and soybean meal with the fermented rice bran fermentation broth prepared in step (b); And

(d) it provides a method for producing a red pepper paste using a rice bran fermented liquid, characterized in that it comprises the step of mixing red pepper powder, starch syrup, and jocheong with the fermented gochujang fermented product of step (c).

In the method for producing red pepper paste of the present invention, the rice koji of step (a) is preferably immersed in rice for 4 to 6 hours, then steamed at 110 to 130°C for 8 to 12 minutes and cooled to aspergillus duck material. It can be prepared by inoculating the strain and fermenting it at 28 to 32°C for 44 to 52 hours.More preferably, the rice is soaked for 5 hours and then increased at 121°C for 10 minutes and cooled to obtain the Aspergillus duckweed strain. It can be prepared by inoculation and fermentation at 30° C. for 48 hours. After immersing rice under the above conditions, draining and increasing the water were appropriately increased, so that the gelatinization suitable for use by microorganisms and contamination of various bacteria caused by anaerobic conditions caused by excessive increase could be prevented. Through the fermentation process, it could be made into rice koji that can promote fermentation when making gochujang.

In addition, in the method for producing red pepper paste of the present invention, the Zygosaccharomyces lux of step (b) rouxii ) strain is the Saccharomyces lux SRCM100945 strain, and the rice bran fermentation broth prepared using the specific strain was able to prepare a rice bran fermentation broth with high amino nitrogen content and excellent flavor.

In addition, in the manufacturing method of the red pepper paste of the present invention, the fermented rice bran in step (b) is preferably mixed with 180-240 g of rice koji, 450-550 mL of water, 180-240 g of rice bran, and 60-80 g of salt. The mixture can be prepared by inoculating 0.8-1.2% (v/v) strain culture solution of Zygosaccharomyces rouxii relative to the mixture and then fermenting it at 28-32° C. for 6-8 days, and more preferably To a mixture of 210 g of rice koji, 500 mL of water, 210 g of rice bran and 70 g of salt, compared to the mixture, Zygosaccharomyces rouxii ) can be prepared by fermenting for 7 days at 30° C. after inoculating 1% (v/v) strain culture. Gochujang added with fermented rice bran fermented under the above conditions has a high dietary fiber content, and has the advantage of enhancing umami and flavor. In addition, fermentation under the above-described conditions allowed the rice bran fermentation broth to be fermented more economically, while the amino nitrogen content was high and flavor was improved.

In addition, in the manufacturing method of the red pepper paste of the present invention, the step (c) is preferably steamed rice 70-90 g, salt 35-45 g, red pepper powder 80-100 g, meso powder 70-90 g, and rice bran fermentation liquid 650- After mixing 750 g, it can be fermented at 28 to 32°C for 18 to 24 days, more preferably steamed rice 80 g, salt 40 g, red pepper powder 90 g, meso powder 80 g, and rice bran fermentation liquid 700 g After that, it can be fermented for 21 days at 30°C. Fermentation under the same conditions as described above could be fermented under conditions suitable for production of high-quality red pepper paste due to the high amino nitrogen content without already occurring and off-flavor.

In the method for producing red pepper paste using the rice bran fermentation broth of the present invention, the mixing in step (d) is preferably 80 to 100 g of red pepper powder, 180 to 220 g of starch syrup, and 45 to 55 g of jocheong in the fermented red pepper paste, and , More preferably, 90 g of red pepper powder, 200 g of starch syrup, and 50 g of jocheong may be mixed with the fermented pepper paste. The red pepper paste prepared with the ingredients and mixing ratio of the above steps (c) and (d) was well harmonized with the taste and aroma of the ingredients, and the spicy, salty, savory and umami taste of the red pepper paste were well harmonized, so that the flavor was excellent, and the preference could be improved. In addition, by mixing the red pepper powder material over the two steps of steps (c) and (d), it was possible to prevent a decrease in the preference of the color of red pepper paste due to browning.

The manufacturing method of red pepper paste using the rice bran fermentation broth of the present invention, more specifically

(a) After soaking rice for 4-6 hours, increase the rice at 110-130℃ for 8-12 minutes, cool it, inoculate Aspergillus duckweed strain, and ferment it at 28-32℃ for 44-52 hours. Manufacturing a;

(b) To a mixture of 180-240 g of rice koji prepared in step (a) with 450-550 mL of water, 180-240 g of rice bran, and 60-80 g of salt, compared to the mixture, Zygosaccharomyces rouxii ) preparing a rice bran fermentation broth by fermenting for 6-8 days at 28-32°C after inoculating 0.8-1.2 % (v/v) strain culture broth;

(c) After mixing 70 to 90 g of steamed rice, 35 to 45 g of salt, 80 to 100 g of red pepper powder and 70 to 90 g of buckwheat flour and 650 to 750 g of the fermented rice bran fermented liquid prepared in step (b), 28 to 32 Fermenting for 18 to 24 days at °C; And

(d) mixing 80 to 100 g of red pepper powder, 180 to 220 g of starch syrup, and 45 to 55 g of jocheong in the fermented gochujang fermented product of step (c),

More specifically

(a) preparing rice koji by inoculating the Aspergillus duckweed strain by soaking rice for 5 hours and then increasing the rice for 10 minutes at 121°C and cooling, and fermenting the rice at 30°C for 48 hours;

(b) To a mixture of 210 g of rice koji prepared in step (a) with 500 mL of water, 210 g of rice bran, and 70 g of salt, compared to the mixture, Zygosaccharomyces rouxii ) strain culture solution was 1% ( v/v) preparing a rice bran fermentation broth by fermenting at 30° C. for 7 days after inoculation;

(c) mixing 80 g of steamed rice, 40 g of salt, 90 g of red pepper powder, 80 g of buckwheat powder and 700 g of the fermented rice bran fermentation broth prepared in step (b) and fermenting at 30° C. for 21 days; And

(d) mixing 90 g of red pepper powder, 200 g of starch syrup, and 50 g of jocheong to the fermented gochujang fermented product of step (c).

The present invention also provides a gochujang using the rice bran fermented broth prepared by the above method.

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

Manufacturing example One. Rice bran Gochujang using fermented liquid

(a) After adding water to rice, immersing it for 5 hours, steaming for 10 minutes at 121°C and cooling to 30°C, Aspergillus duck material ( Aspergillus oryzae ) strain (10 ^5-6 CFU/ml) 0.01% was inoculated and fermented at 30° C. and 80% humidity for 48 hours to prepare rice koji.

(b) To a mixture of 210 g of rice koji prepared in step (a) with 500 mL of water, 210 g of rice bran and 70 g of salt, compared to the mixture, Zygosaccharomyces rouxii ) strain culture solution (10 ^{5 ~ 6} CFU/ml) was inoculated with 1% (v/v) and fermented at 30° C. for 7 days to prepare a rice bran fermentation broth.

(c) After soaking the rice for 5 hours, rice steamed at 110 to 130°C for 8 to 12 minutes or 80 g of crushed luxury rice flour and 40 g of salt, 90 g of red pepper powder and 80 g of meso powder and After mixing 700 g of the rice bran fermentation broth prepared in step (b), it was fermented at 30° C. for 21 days.

(d) 90 g of red pepper powder, 200 g of starch syrup, and 50 g of jocheong were mixed with the fermented gochujang fermented product of step (c), and then sterilized at 80° C. for 15 minutes.

1. Materials and methods

1) material

Ingredients such as rice, soybeans, and red pepper powder used to make gochujang were domestically produced (Sunchang-gun, Jeonbuk). The strain used for fermentation of red pepper paste is Aspergliius Duck ( Aspergliius) , which has excellent carbohydrate resolution and protein resolution. oryzae ) strain and Bacillus subtilis strain, and the fungal strain was made by purchasing and using the chungmu fermented seed, and the Bacillus strain, the Bacillus strain, was used for meju fermentation. The powder was prepared. Also, Zygosaccharomyces lux ( Zygosaccharomyces) is a yeast for giving flavor to red pepper paste. rouxii ) strain was purchased and used from the (Re) Fermentation Microorganism Industry Promotion Agency.

2) Experiment method

(A) Moisture measurement

5 g of samples were collected each, and the moisture was measured with an infrared moisture meter, and the process was repeated 3 times.

(B) Measurement of pH and proper acidity

After taking a sample and grinding it with a blender, weigh 5 g, add distilled water to adjust it to 50 mL, mix it sufficiently, and measure it using a pH meter (Mettler Toledo Gmbh, Switzerland), and the appropriate acidity was 0.1N-NaOH. And titrated until the pH reached 8.4.

(C) Measurement of amino-type nitrogen

Amino nitrogen was measured by the Formol method. 1 g of a sample was taken in a beaker, 50 mL of distilled water was added, shaken for 240 seconds, sufficiently dissolved, and then titrated with a 0.1N-NaOH solution to obtain a pH of 8.4. To this, 20 mL of neutral formalin was added and mixed with shaking for 20 seconds, followed by neutralization titration with 0.1N-NaOH solution to pH 8.4.

(D) Sensory test

Sensory characteristics were analyzed in order to finally check the marketability of the red pepper paste of the present invention. In more detail, the flavor preference analysis in step 1 was used as basic data for conducting a simple experiment for researchers and going to a mass pilot-scale. The second-stage flavor preference analysis (pilot-scale) is evaluated on a 5-point scale using an item scale in the rating method, and after conducting a tasteless test by concentration of salty and umami taste for all employees of Sunchang Paste Co., Ltd. It was conducted with 12 selected personnel.

(E) Dietary fiber measurement

After the production of red pepper paste, the first request was made to the Chonbuk National University Biofood Material Development and Industrialization Research Center to analyze the content of dietary fiber, and finally, the result of the analysis on the amount of dietary fiber was obtained by requesting an authorized analysis agency for the submission of the project.

Example One. Rice bran Selection of strains for manufacturing fermentation broth

The experimental strain was used by receiving a strain from the (Re) Fermentation Microorganisms Industry Promotion Agency as shown in Table 1 below.After the rice bran mixture was prepared, the yeast culture broth cultured in a liquid phase in YM medium was inoculated by 0.3% and fermented at 30°C for 7 days. I did. Three types of yeast were firstly isolated based on the flavor sensory test and amino-type nitrogen (AN) analysis. In the case of the sensory test for strain selection, a simple experiment was conducted, and the researcher directly smelled the fragrance and gave a score of 1 to 7 (1 point: very poor, 7 points: very good). It is expressed as

List of useful yeast division Strain name One Zygosaccharomyces rouxii ) SRCM100945 2 Zygosaccharomyces rouxii ) SRCM100946 3 Zygosaccharomyces rouxii ) SRCM100947 4 Zygosaccharomyces rouxii ) SRCM100948 5 Zygosaccharomyces rouxii ) SRCM100949 6 Zygosaccharomyces rouxii ) SRCM100950 7 Zygosaccharomyces rouxii ) SRCM100951 8 Zygosaccharomyces rouxii ) SRCM100952 9 Zygosaccharomyces rouxii ) SRCM100953 10 Zygosaccharomyces rouxii ) SRCM100954

As a result, it was found that the flavor preference of strains 1, 3, 5, 9, and 10 was relatively excellent, and the amino nitrogen content was high in strains 1, 5 and 9. Therefore, three types of strains 1, 5, and 9, which have high sensory preference and relatively high amino-nitrogen levels, are Saccharomyces lux SRCM100945, Saccharomyces lux SRCM100949, and Saccharomyces lux SRCM100953. The strain was to be used in a comparative experiment for manufacturing gochujang.

Amino nitrogen (AN) content and sensory test results of fermented rice bran broth according to strain type division AN (mg%) Sensory test (7-point scale method) One 213.0 5.0 2 208.8 4.4 3 209.0 4.8 4 204.1 4.5 5 211.9 4.8 6 206.7 4.7 7 207.4 4.7 8 202.8 4.3 9 209.0 4.9 10 208.5 4.8

Example 2. According to fermentation conditions Rice bran Design of optimal fermentation conditions for fermentation broth

For the design of optimal fermentation conditions, quality characteristics were analyzed by fermenting rice bran fermentation broth using three fermentation strains selected at 30°C for 7 days and 14 days. The rice bran fermentation broth was prepared by varying the fermentation period, and then the pH, amino nitrogen and sensory flavor were analyzed, and the results are shown in Table 3.

The pH ranged from 5.6 to 5.8 after 7 days fermentation and 5.4 to 6.0 at 14 days fermentation. In the case of rice bran fermentation broth using strain No. 9, surface yeast was observed during storage in a thermo-hygrostat during fermentation for 14 days, and a bad flavor was observed. In the case of rice bran fermentation broth using strains 1 and 5, the difference in flavor between the 7-day fermentation and the 14-day fermentation was not significant, but as the fermentation proceeded, the physical properties were found to be very thin, making it difficult to adjust the quality of properties when used as a later material. It was judged to occur. The content of amino nitrogen (AN) partially increased as the fermentation period increased, but there is a limit to the content from the raw materials, so the difference is not considered to be significant. As described above, the prolongation of the fermentation period causes the above problems when mass-produced. As an optimal fermentation condition for the rice bran fermentation broth using yeast, fermentation at 30° C. for 7 days is considered to be advantageous for the production of quality standardized products.

PH, amino nitrogen content and sensory test results of rice bran fermentation broth by strain and fermentation period Item Strain Effective on 7 days Effective on the 14th pH number 1 5.8 5.4 Number 5 5.7 5.5 Number 9 5.6 6.0 AN (mg%) number 1 215.0 238.0 Number 5 209.8 228.4 Number 9 211.7 230.4 Sensory test
(7-point scale) number 1 5.2 5.1 Number 5 4.9 4.7 Number 9 4.9 3.8

Example 3. Rice bran Selection of superior strains that can optimize fermentation broth (secondary)

Gochujang was prepared with fermented rice bran fermented broth using three strains that went through the first selection process, and the quality was compared and analyzed to select the final strain. Gochujang fermentation was carried out for 3 weeks, and even though fermentation was prolonged, there was no sharp increase in amino nitrogen levels. Rather, there was a problem that an off-flavor was formed due to a drop in pH during over-fermentation, so the fermentation was performed for 3 weeks.

The results of analyzing moisture, pH, AN, and proper acidity of Gochujang according to the strain type and fermentation period are shown in FIGS. 1 to 4. The moisture content was found to increase by about 3% during the aging process of red pepper paste (FIG. 1), and the pH decreased compared to the initial stage, indicating a level of 5.5 to 5.6 (FIG. 2). At this time, the pH drop pattern showed a difference by strain. In the case of fermented Gochujang No.1 using strain No.1, it fell step by step, and fermented Gochujang No.5 fermented product using strain No.5 and No.9 and fermented Gochujang No.9 fermented product. It was found that it fell sharply at the beginning and maintained at a certain level. The amino nitrogen content increased as the fermentation period increased, indicating 200 mg% or more after 3 weeks of fermentation, and the fermented product of red pepper paste using strain 1 was the highest (FIG. 3). Changes in the proper acidity of fermented gochujang products according to the fermentation period increased at the beginning of fermentation and then decreased with time, and the acidity of the fermented gochujang fermented product using strain 1 was relatively high, and the content of flavored organic acids was high. It could be determined that it was (Fig. 4). Based on the results of this experiment, it was judged that the use of strain 1 would be most suitable for manufacturing high-quality red pepper paste, and strain 1, Saccharomyces luxy SRCM100945 strain, was finally selected as a yeast for making fermented rice bran added to red pepper paste.

Example 4. Rice bran Sensory test using fermented broth

The results of a sensory test with gochujang prepared without using the rice bran fermentation broth and gochujang (control) prepared without using the rice bran fermentation broth prepared with the Chigo Saccharomyces lux SRCM100945 strain selected in Example 3 are shown in Table 4 below.

Gochujang sensory test shape Type of Gochujang Acceptance (the higher the score, the better) Exterior Umami incense Kochujang Gochujang Gochujang 4.1 4.1 3.6 Preparation Example 1 Gochujang 4.3 4.5 4.2 Tteokbokki Gochujang Gochujang 4.2 4.3 4.4 Preparation Example 1 Gochujang 4.3 4.6 4.5

As a result, the red pepper paste of Preparation Example 1 of the present invention is superior to that of the control red pepper paste, and is judged to be a product having a high value-added selling point.

Example 5. Whether or not gas is generated in the prototype of Gochujang

In order to determine whether or not the distribution stability of the Gochujang prototype product of Preparation Example 1, it was confirmed whether or not the gochujang product gas was generated. Zygosaccharomyces used to prepare rice bran fermentation broth rouxii ) strains are known to generate gas during fermentation. It was confirmed whether or not gas was produced in the red pepper paste of Preparation Example 1 and the red pepper paste (non-inoculated) prepared by the method of Preparation Example 1. Each 50 g of the prepared red pepper paste was put in a PE (Polyethlene) film and sealed, and the expansion volume was checked for a certain period in a 30°C incubator. The volume check was performed by filling the measuring cylinder with water and putting it in a sample bag to check whether gas was generated by the increased volume.

As a result, gas generation was not observed in both gochujang without rice bran fermentation broth and gochujang with rice bran fermentation broth.

Whether or not gas is generated in Gochujang Retention period Unvaccinated Yeast dose 10 ⁵ CFU/ml 10 ⁶ CFU/ml 5 days N.D N.D N.D 10 days N.D N.D N.D 15th N.D N.D N.D 20 days N.D N.D N.D 25 days N.D N.D N.D 30 days N.D N.D N.D

N.D: not detected

Example 6. Analysis of Dietary Fiber Content of Gochujang Prototype

The results of analyzing the dietary fiber content of the red pepper paste prepared by the method of Preparation Example 1 and the red pepper paste without the addition of fermented rice bran (control) are shown in Table 6 below. As a result, it was found that the dietary fiber content of gochujang using fermented rice bran broth was high, about 2.5 g to 7.72 g.

Dietary Fiber Content of Gochujang sample Total dietary fiber (g/100 g) Gochujang (Daejogu) 5.18 Gochujang (Preparation Example 1) 7.72

Example 7. Sensory test according to the mixing ratio of red pepper paste ingredients

Gochujang prepared by the method of Preparation Example 1, and the gochujang prepared by the method of Preparation Example 1, but were prepared by varying the mixing ratio of fermented rice bran fermentation broth and gochujang ingredients (Comparative Examples 1 to 4), and a sensory test using a 5-point scale method. Implemented.

Mixing ratio of red pepper paste ingredients Material type Manufacturing Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Rice bran fermentation broth Rice Cozy (g) 210 160 260 210 210 Rice bran (g) 210 260 160 210 210 Salt (g) 70 50 90 70 70 Water (mL) 500 520 480 500 500 Kochujang Increased rice (g) 80 80 80 110 50 Salt (g) 40 40 40 50 30 Red pepper powder (g) 180 180 180 230 140 Mezzanine powder (g) 80 80 80 100 60 Fermented rice bran (g) 700 700 700 640 760 Starch syrup (g) 200 200 200 160 250 Jocheong(g) 50 50 50 70 20

As a result, it was confirmed that the red pepper paste of Preparation Example 1 was more preferred in the preference for appearance, umami, and aroma compared to the red pepper paste of Comparative Examples prepared with other ingredients and mixing ratios, and the overall preference also showed a high score of 4.4 points. I could confirm.

Sensory test results of gochujang according to the ingredient mixing ratio Type of Gochujang Exterior Umami incense Overall acceptability Manufacturing Example 1 4.4 4.5 4.2 4.4 Comparative Example 1 4.2 4.0 3.9 4.0 Comparative Example 2 4.3 4.1 3.8 3.9 Comparative Example 3 4.0 3.8 3.5 3.5 Comparative Example 4 3.9 3.7 3.5 3.4

Claims (4)

(a) After soaking rice for 4-6 hours, increase the rice at 110-130℃ for 8-12 minutes, cool it, inoculate Aspergillus duckweed strain, and ferment it at 28-32℃ for 44-52 hours. Manufacturing a;
(b) To a mixture of 180-240 g of rice koji prepared in step (a) with 450-550 mL of water, 180-240 g of rice bran, and 60-80 g of salt, compared to the mixture, Zygosaccharomyces rouxii ) preparing a rice bran fermentation broth with enhanced amino nitrogen content by fermenting for 6-8 days at 28-32°C after inoculating 0.8-1.2 % (v/v) strain culture broth;
(c) After mixing 70 to 90 g of steamed rice, 35 to 45 g of salt, 80 to 100 g of red pepper powder and 70 to 90 g of meso powder and 650 to 750 g of the fermented rice bran fermentation broth prepared in step (b), 28 to 32 Fermenting for 18 to 24 days at °C; And
(d) Gochujang using rice bran fermentation liquid, characterized in that it comprises mixing 80 to 100 g of red pepper powder, 180 to 220 g of starch syrup, and 45 to 55 g of jocheong in the fermented gochujang fermented product of step (c) Method of manufacturing. delete delete delete

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