KR102265595B1 - Method for manufacturing of Gochujang by using the fermentation of non-steam glutinous rice and fruit of Tremella fuciformis - Google Patents

Abstract

The present invention relates to a method for producing red pepper paste with white mushrooms, specifically, by pre-fermenting glutinous rice that has not been steamed to prepare red pepper paste, and then mixing it with white mushroom paste to produce healthy functional red pepper paste with excellent flavor in a short period of time. It relates to a manufacturing method. The white oyster mushroom red pepper paste prepared according to the present invention contains various active ingredients of white oyster mushroom, so it can be used as a health functional food for preventing diabetes, obesity, and hypertension.

Description

Method for manufacturing of Gochujang by using the fermentation of non-steam glutinous rice and fruit of Tremella fuciformis

The present invention relates to a method for producing red pepper paste with white mushrooms, specifically, by pre-fermenting glutinous rice that has not been steamed to prepare red pepper paste, and then mixing it with white mushroom paste to produce healthy functional red pepper paste with excellent flavor in a short period of time. It relates to a manufacturing method.

Although the exact origin of Korean gochujang is not known in detail, it was first recorded in the literature as Manchojang (蠻椒蔣) in the Jeungbosanrimgyeongje (增補山林经濟 Yujeungim 1766) published in 1766, and later Manchojang (蠻草蔣). , Gochojang (姑椒蔣), Kochijang, Beonchojang (番椒蔣), Gachojang in Dasan Poems (Cheon Yak-yong Jeong 1865), Gochojang in Siuijeonseo (author unknown late 19th century) ) was called. Sunchang Gochujang and Cheonan Gochujang were introduced in the Gyuhapchongseo (閨閤叢書, Bingheogak Lee clan 1809) as specialties of eight provinces, and Sunchang Gochujang has since become famous.

Gochujang includes glutinous rice gochujang, non-rice gochujang, barley gochujang, red bean gochujang, millet gochujang, and wheat gochujang depending on the type of starch added during dipping. Gochujang is made by steaming grains (glutinous rice, non-glutinous rice, barley, red bean, sorghum, wheat, etc.) at a high temperature, and then mixing it with red pepper powder, soybean paste, yeast, sugar, and other additives to ferment and ripen it for a certain period of time to produce protein. It is a traditional Korean favorite food that is made by converting sugar and starch into amino acids and sugars to create a savory and sweet taste and harmonize the spiciness of red pepper powder, the saltiness of salt, and the sour taste of organic acid fermentation.

In general, gochujang is made by steaming grains (grains such as glutinous rice, non-glutinous rice, barley, red bean, millet, and wheat), cooking rice, or boiling porridge, and fermenting it by mixing red pepper powder, soybean paste powder, yeast, sugar and other additives. Produced by aging In relation to the production of red pepper paste, in addition to grains, sugars, red pepper, and meju, which are the main ingredients, various kinds of yeast, lactic acid bacteria, Bacillus subtilis, etc. beneficial to the human body are inoculated and matured, or unique nutrients, drugs, or fermented juices of fruits or vegetables are added as additives. Methods for producing mixed red pepper paste are known. For example, a manufacturing method in which fish or seafood is processed and added (Patent Documents 1 and 2), Gochujang with various herbs added (Patent Documents 3 and 4), Gochujang with fermented liquid of various vegetables and fruits added (Patent Documents) Documents 5, 6) and the like are disclosed.

However, it is difficult to find an example of producing red pepper paste by pre-fermenting grains at room temperature without steaming, and mixing red pepper powder, soybean paste powder, and functional ingredients after steaming.

Meanwhile, white jelly fungus (Tremella fuciformis Berk) belongs to Heterobasidiomycetes, Tremellales, Tremellaceae, silver ear in China, and Shirokikura in Japan. Also called ke (white wood). It is a major edible mushroom with over 40 species distributed around the world. In ancient China, it is called a medicine for longevity and has been used as a medicine. In addition to vitamin D and β-glucan, white oyster mushroom contains a large amount of 11 kinds of amino acids such as glutamine, tyrosine, and serine, and is known to be effective in anti-wrinkle, anti-whitening, anti-cancer, anti-diabetic, anti-obesity, anti-hypertension and cholesterol lowering properties. have. It was known as a mushroom that was difficult to mass-produce due to its difficult artificial cultivation method, but recently, artificial cultivation technology for mass production has been developed and it can be produced at a relatively low cost, making it possible to produce general food, vitamin D, diabetes prevention, dementia prevention, moisturizer, and cosmetics. The development of use for such purposes has been facilitated.

Until now, red pepper paste containing shiitake mushroom powder has been developed as an additive for red pepper paste for mushrooms (Patent Document 7), but as time elapses during the aging process, the appearance of the gochujang changes to a dark color.

The present inventors have studied for the development of red pepper paste using mushrooms having various physiologically active ingredients, and when red pepper paste is prepared using white oyster mushroom in a specific method, it does not change the color of red pepper paste, has excellent preservation, and has various health benefits. The present invention was completed by confirming that it was possible to manufacture red pepper paste with added functionality.

Republic of Korea Patent Registration No. 10-1757396 (2017. 7. 06.) Republic of Korea Patent Registration No. 10-1244942 (2013. 3. 12.) Republic of Korea Patent Registration No. 10-1280455 (2013. 6. 25.) Republic of Korea Patent No. 10-1156661 (2012. 6. 08.) Republic of Korea Patent No. 10-1723830 (2017. 3. 31.) Republic of Korea Patent Registration No. 10-1392658 (2014. 4. 29.) Republic of Korea Patent Registration No. 10-0276555 (2000. 9. 29.)

An object of the present invention is to provide a method for producing red pepper paste with white oyster mushroom, which is excellent in flavor and preservation, and has various health functions, without changing the color of red pepper paste by using white oyster mushroom in a specific method. .

In addition, another object of the present invention is to provide a red pepper paste with white mushrooms prepared by the above manufacturing method.

According to the present invention to achieve the above object,

(A) (a1) immersing glutinous rice in water and fermenting it at 10-20 ° C for 20-30 days while removing suspended matter; (a2) preparing porridge or godubap by heating to 90~130℃; (a3) a mixture of soy sauce and soybean paste powder in a hot state of 80 to 90 ℃ and fermenting at 30 to 45 ℃ for 24 to 48 hours; (a4) preparing red pepper paste by adding and mixing red pepper powder, sugar, alcohol and salt;

(B) Sterilized by immersing the fruiting bodies of raw or dried oyster mushroom in 100~130℃ water for 5~10 minutes, and then crushing the white oyster mushroom cooled with cold water with a blender to make 10~60 mesh white oyster mushroom preparing a paste; and

(C) There is provided a method for producing a red pepper paste prepared in the step (A) and a method for producing a red pepper paste for white oyster mushroom comprising the step of mixing and stirring the red pepper paste prepared in the step (B).

5 to 15 parts by weight of glutinous rice, 3 to 5 parts by weight of soy sauce, 8 to 15 parts by weight of red pepper powder, 5 to 8 parts by weight of soybean paste powder, 6 to 8 parts by weight of sugar, It is preferable to mix and use 3 to 8 parts by weight of alcohol and 3 to 8 parts by weight of salt.

In the step (C), it is preferable that the white oyster mushroom paste is used in a ratio of 5 to 15% by weight based on the total weight of red pepper paste.

Fermentation in step (a1) may be natural fermentation or may be made by inoculating yeast, more preferably by inoculating Zygosaccharomyces rouxii and fermenting.

The alcohol added in step (a4) is characterized in that it is ethanol 85% alcohol or soju with a concentration of 20 to 35%.

Gochujang can be prepared by further adding shiitake mushroom stock solution in step (a4).

In step (a4), at least one selected from the group consisting of sugar, trehalose, starch syrup and apricot jam may be used as the saccharide.

According to the present invention in order to achieve the above other object, there is provided a white oyster mushroom red pepper paste produced by the above manufacturing method.

The white oyster mushroom red pepper paste is characterized in that it has functions such as diabetes prevention, obesity prevention, and hypertension symptom prevention.

According to the manufacturing method of the present invention, it is possible to manufacture red pepper paste with white oyster mushroom, which is excellent in flavor and preservation safety in a short period of time, and has various health functions, without harming the inherent color of red pepper paste.

1 is a view showing an example of the manufacturing process of red pepper paste with white mushrooms according to the present invention.
Figure 2 is a photograph showing the manufacturing process of white-necked mushroom gochujang according to an embodiment of the present invention.
3 is a photograph showing the properties of red pepper paste with white oyster mushroom and shiitake mushroom gochujang according to an embodiment of the present invention.
4 is a photograph showing the properties of red pepper paste with white mushrooms and general red pepper paste according to an embodiment of the present invention.

Hereinafter, the present invention will be described in more detail.

In the present invention, glutinous rice is first fermented without steaming to prepare red pepper paste. To do this, first, glutinous rice is immersed in water and fermented at 10-20°C for 20-30 days while removing suspended matter. According to one embodiment of the present invention, glutinous rice polished for more than 9 minutes is used without washing, and fermented by immersion in clean water. At this time, it is fermented by natural fermentation by its own yeast or by inoculating yeast. As the inoculation yeast, Zygosaccharomyces sp. can be used, and when using Zygosaccharomyces rouxii, red pepper paste with more excellent flavor can be prepared, which is preferable. As fermentation proceeds, oil and impurities other than starch and protein of glutinous rice are decomposed and floated on the water surface. The fermentation proceeds while removing the generated rich yellow impurities 3 to 5 times. Through this process, more flavorful red pepper paste can be manufactured.

After the fermentation process, it is heated to 90~130℃ to make porridge or godubap. In the case of making porridge, add purified water, and in the case of making godubap, discard the water and heat it. Then, in a hot state of 80~90℃, mix soy sauce and soybean paste powder, mix thoroughly, and ferment again at 30~45℃ for 24~48 hours.

According to one embodiment of the present invention, after boiling glutinous rice porridge or steaming godubap, it is not boiled first, so traditional soy sauce in which yeast is alive is added and mixed, and soybean flour is added and fermented while stirring, and then aged for 24 to 48 hours.

In this case, it is more preferable to use house soy sauce in which yeast, etc. are alive, and to use aged seed soy sauce. Soybean powder can be used to float well with 60% by weight of whole wheat and 40% by weight of soybeans, dried and ground to about 64mesh or less. In the case of producing godubap, it is preferable to ferment it for a relatively longer time. If the temperature is too high or the fermentation time is long, it will taste sour, so it is important to maintain the above temperature and time.

Then, red pepper powder, sugar, alcohol and salt are added and mixed sufficiently to prepare red pepper paste.

5-15 parts by weight of glutinous rice, 3-5 parts by weight of soy sauce, 8-15 parts by weight of red pepper powder, 5-8 parts by weight of soybean paste powder, 6-8 parts by weight of sugar, alcohol 3 It is preferable because the flavor is excellent when mixed and used in a ratio of ~8 parts by weight and 3-8 parts by weight of salt.

It is desirable to use red pepper powder by crushing the first picked Taeyangcho pepper to 64mesh or less. As the saccharide, at least one selected from the group consisting of sugar, trehalose, starch syrup and apricot jam may be used, and when trehalose is used, it is more preferable because it has excellent water retention and improves long-term storage of red pepper paste. The alcohol may be used by diluting 85% ethanol, or soju having a concentration of 20 to 35%. Sea salt from which the bittern has been removed can be used for salt. In order to improve flavor and functionality during the production of red pepper paste, shiitake mushroom stock solution or other additives may be further added. So far, shiitake powder has been added, but this has the disadvantage of darkening the color of red pepper paste during the aging process. To solve this problem, shiitake mushroom stock solution was used. The undiluted shiitake mushroom can be prepared by steaming at a high temperature of 121 to 130 ° C, or by extracting with a high-pressure water heater.

In the present invention, it is characterized in that after the production of red pepper paste through pre-fermentation, white oyster mushroom is added as a paste as a functional ingredient. Phosphoethanol amine, Trehalose, Histidine, Arginine and other essential amino acids and lentinan, deoxyadenosin (3'-deoxyadenosin), ergothioneine (Ergothioneine), polysaccharides, beta-glucan, potassium, It contains various physiologically active ingredients such as calcium, iron, phosphorus, and collagen, and the content of vitamin D is about 50 times that of shiitake mushrooms, 970 ug (in 100 g of dry), which is also called 'the treasure house of vitamin D'. do.

In the present invention, various physiological activities are given without impairing the color and taste inherent in red pepper paste by adding the white mushroom in the form of a paste. In addition, since white oyster mushroom has a moisturizing activity, it can retain appropriate moisture for a long time even when storing red pepper paste, and thus has the advantage of compensating for the disadvantage of hardening red pepper paste during long-term storage.

According to one embodiment of the present invention, the white oyster mushroom paste is prepared by soaking raw or dried mushrooms. Specifically, sterilized by immersing raw or dried fruiting bodies in boiling water at about 100 to 130 ° C for about 5 to 10 minutes, swelling 7 to 10 times, and then cooled with cold water to 10~ in a high-speed mixer. It is manufactured by grinding into a 60 mesh paste state. Unlike the dried white oyster mushroom powder, the white oyster mushroom paste has a transparent frosted color, so it does not impair the inherent color of red pepper paste and gives gloss to the red pepper paste.

Then, the prepared red pepper paste and the white mushroom paste are mixed and stirred to prepare a white mushroom red pepper paste. At this time, it is preferable to mix the white oyster mushroom paste in a ratio of 5 to 15% by weight based on the total weight of red pepper paste.

Gochujang prepared in this way can be produced in a short time enough to be immediately distributed through the pre-fermentation process, and the more the aging process, the better the flavor.

A schematic manufacturing process according to an embodiment of the present invention is shown in FIG. 1 .

The prepared white oyster mushroom gochujang contains a large amount of physiologically active ingredients and has functions such as diabetes prevention, obesity prevention, and hypertension symptom prevention, and has excellent long-term preservation as it does not harden even when stored for a long period of time.

[Example]

Hereinafter, the present invention will be described in more detail through examples.

Example 1: Manufacture of white oyster mushroom gochujang

production of red pepper paste

15 kg of glutinous rice polished for more than 9 minutes was immersed in clean water without washing, and yeast (Zygosaccharomyces rouxii) was inoculated and fermented at 10-20 ° C for 28 days. It was fermented while removing yellow impurities floating on the water surface every 7 days.

After fermentation, purified water was added and heated to 90~130℃ to prepare porridge. In a hot state of 80~90℃, 4kg of seed soy sauce and 8kg of soybean paste were mixed with this porridge, and the mixture was thoroughly mixed and fermented for 24 hours at 25~35℃.

After fermentation, 11 kg of red pepper powder, 7 kg of sugar, 5 kg of soju, 5 kg of sea salt and 45 kg of purified water were added and mixed to prepare red pepper paste.

Preparation of white oyster mushroom paste

A 40 mesh paste was prepared by grinding raw white oyster mushroom in a high-speed mixer.

Manufacture of white woody mushroom gochujang

The prepared red pepper paste and white oyster mushroom paste were mixed and stirred to prepare red pepper paste containing white oyster mushroom. At this time, the white oyster mushroom paste was mixed in a ratio of 10% by weight based on the weight of red pepper paste.

Example 2: Manufacture of white oyster mushroom gochujang

production of red pepper paste

15 kg of glutinous rice polished for more than 9 minutes was immersed in clean water without washing, and yeast (Zygosaccharomyces rouxii) was inoculated and fermented at 10-20 ° C for 28 days. It was fermented while removing yellow impurities floating on the water surface every 7 days. Fermentation is shown in Figure 2 (a).

After fermentation, purified water was added and heated to 90~130℃ to prepare porridge. In a hot state of 80~90℃, 4kg of seed soy sauce and 8kg of soybean paste were mixed with this porridge, and the mixture was thoroughly mixed and fermented for 24 hours at 25~35℃.

After fermentation, 11 kg of red pepper powder, 5 kg of sugar, 2 kg of trehalose, 5 kg of shiitake mushroom stock solution, 5 kg of soju, 5 kg of sea salt and 40 kg of purified water were added and mixed to prepare red pepper paste.

Preparation of white oyster mushroom paste

A 40 mesh paste was prepared by grinding raw white oyster mushroom in a high-speed mixer.

The prepared white oyster mushroom paste is shown in FIG. 2 (b).

Manufacture of white woody mushroom gochujang

The prepared red pepper paste and white oyster mushroom paste were mixed and stirred to prepare red pepper paste containing white oyster mushroom. At this time, the white oyster mushroom paste was mixed in a ratio of 10% by weight based on the weight of red pepper paste. A photograph of the prepared white mushroom gochujang is shown in FIG. 2 (c).

Comparative Example 1: Preparation of Gochujang with Shiitake Mushroom Powder

500 g of dried shiitake mushroom powder obtained by pulverizing dried shiitake mushrooms (water content of 20% or less) to a particle size of 80-120 mesh with 10 kg of glutinous rice flour and 13 kg of malt extract were mixed. The mixture was slowly heated to 68°C over low heat and left for 2 hours, then slowly heated and boiled to 100°C. Stop boiling, add 4kg of red pepper powder and mix well, then add 500g of salt and mix well to dissolve. When the temperature of the mixture dropped to room temperature (about 30° C.), 3 kg of soybean powder was added and mixed well to prepare red pepper paste. Put red pepper paste in a jar in a sunny place and fermented and aged for about 90 days.

Test Example 1: Free Amino Acid Analysis

The free amino acids were analyzed after aging and storing for 30 days in a jar of red pepper paste prepared in Example 2 for white oyster mushroom.

For free amino acids, take 2 g of a sample, add 30 mL of tertiary distilled water, stir, adjust to 50 mL, extract using ultrasonic waves for 20 minutes, centrifuge, add 2 mL of 5% TCA to 2 mL of the supernatant, and centrifuge. After that, take the supernatant, dilute it twice (v/v) using 0.02 N-HCL, and pass it through a 0.2 μm syringe filter. Then, Amino acid analysis (Hitachi L-8900, Japan), UV/Vis Detector (440nm-570nm) ), columns (Hitachi 4.6 × 60 mm speration, Hitachi 4.6 × 40 mm Ammonia filtering) were used for analysis. Sample volume was 20 uL, mobile phase buffer set (PH-SET KANTO, Japan), analysis temperature was 50 °C, buffer flow rate was 0.40 mL/min, and ninhydrin flow rate was 0.35 mL/min. The results are shown in Table 1 below.

free amino acids content One Phosphoserine - 2 Taurine - 3 Phosphoethanol amine 2,153.20 4 Urea - 5 Aspartic Acid 2,203.10 6 Hydroxyproline - 7 Threonine 343.20 8 Serine 298.00 9 Glutamic Acid 1034.20 10 Sarcosine - 11 a-Aminoadipic Acid 177.60 12 Proline - 13 Glycine 267.20 14 Alanine 382.40 15 Citrulline - 16 a-Aminobutyric Acid 28.80 17 Valine 430.80 18 Cystine 745.20 19 Methionine - 20 Cystionine 74.80 21 Isoleucine 112.40 22 Leucine 388.40 23 Tyrosine 195.20 24 Phenylalanine 326.80 25 b-Alanine 489.60 26 b-Aminoisobutyric Acid - 27 r-Aminobutyric Acid 249.60 28 Ethanol amine 40.40 29 Ammonia 377.20 30 Hvlvs 78.40 31 Ornithin 788.80 32 Lysine 48.00 33 1-Methylbistidine - 34 Histidine 320.40 35 3-Methylbistidine - 36 Anserine - 37 Carnosine 1500.00 38 Arginine 330.00 Total 13,383.70

As can be seen in Table 1 above, it can be seen that the red pepper paste of Example 2 containing the white mushroom paste contains a large amount of free amino acids.

Test Example 2: Analysis of free sugar and organic acid content

The content of free sugar and organic acid was analyzed after storing the red pepper paste prepared in Example 2 for 30 days in a jar and aging it.

For analysis of organic acids and free sugars, 45 mL of distilled water was added to 5 g of the sample, homogenized for 1 hour, passed through a 0.45 μm membrane filter, and analyzed simultaneously by HPLC under the following analysis conditions (Table 2).

(Instrument: Agilent, Detector: RID, DAD 210 nm, Column: Aminex column HPX-87P(300×7.8mm), Temperature: 50℃, Injection volume: 20 μL, Flow rate: 0.6 mL/min, Mobile phase: 0.009 NH ₂ SO ₄ )

The results are shown in Table 2 below.

free sugar, organic acid content Oxalic Acid 342.0 ppm Citric Acid 611.0 ppm Lactic Acid 201.0 ppm Acetic Acid 2181.5 ppm Maltose 442.0 ppm Glucose 1300.5 ppm Fructose 1668.0 ppm

As can be seen from Table 2 above, it can be seen that the red pepper paste of Example 2 containing the white mushroom paste contains a large amount of free sugar and organic acid.

Test Example 3: Property comparison test 1

The color of the red pepper paste with shiitake mushroom powder of Comparative Example 1 and the red pepper paste with white oyster mushroom of Example 2 aged for 3 months were visually evaluated. As shown in FIG. 3 , it was confirmed that the red pepper paste of Example 2 showed a unique red color, but the color of the red pepper paste containing shiitake mushroom powder of Comparative Example 1 gradually changed to black.

In addition, the properties of the white mushroom red pepper paste of Example 2 aged for 3 months and the general gochujang (s company luxury brand red pepper paste) commercially available as a comparative example were visually evaluated. Although the white gochujang of Example 2 maintained a moist surface containing moisture and a soft paste, it was confirmed that the general red pepper paste of Comparative Example began to gradually harden from the surface (FIG. 4). This is understood to be because the white wood of Example 2, which has a moisturizing activity contained in the mushroom red pepper paste, caused a synergistic action between the mushroom and trehalose, thereby stably maintaining moisture for a long period of time.

Those of ordinary skill in the art to which the present invention pertains will be able to make various modifications and variations without departing from the essential characteristics of the present invention. Therefore, the embodiments disclosed in the present invention are not intended to limit the technical spirit of the present invention, but to explain, and the scope of the technical spirit of the present invention is not limited by these embodiments. The protection scope of the present invention should be construed by the following claims, and all technical ideas within the equivalent range should be construed as being included in the scope of the present invention.

Claims (10)

(A) (a1) immersing glutinous rice, inoculating Zygosaccharomyces rouxii, and fermenting it while removing suspended matter at 10-20 ° C for 20-30 days;
(a2) heating to 90 ~ 130 ℃ to prepare porridge or godubap;
(a3) a mixture of soy sauce and soybean paste powder in a hot state of 80 to 90 ℃ and fermenting at 30 to 45 ℃ for 24 to 48 hours;
(a4) preparing red pepper paste by adding red pepper powder, sugar trehalose, alcohol, shiitake mushroom stock solution and salt and mixing;
(B) Sterilized by immersing the fruiting bodies of raw or dried oyster mushroom in 100~130℃ water for 5~10 minutes, and then crushing the white oyster mushroom cooled with cold water with a blender to make 10~60 mesh white oyster mushroom preparing a paste; and
(C) A method for producing a red pepper paste prepared in step (A) and a step of mixing and agitating the red pepper paste prepared in step (A) and white mushroom paste of step (B). The method according to claim 1, wherein 5 to 15 parts by weight of glutinous rice, 3 to 5 parts by weight of soy sauce, 8 to 15 parts by weight of red pepper powder, 5 to 8 parts by weight of soybean powder, sugar based on 100 parts by weight of the red pepper paste composition in step (A) 6 to 8 parts by weight, 3 to 8 parts by weight of alcohol, 3 to 8 parts by weight of salt A method of producing a red pepper paste for white mushroom, characterized in that it is mixed and used. The method according to claim 1, wherein in step (C), 5 to 15% by weight of the white mushroom paste is used based on the total weight of the red pepper paste. delete delete The method of claim 1, wherein the alcohol is ethanol 85% alcohol or shochu with a concentration of 20 to 35%. delete delete Claims 1 to 3 and 6, wherein any one of the white wood mushroom gochujang prepared according to any one of. 10. The method of claim 9, wherein the red pepper paste with white oyster mushroom has the function of preventing diabetes, preventing obesity, and preventing hypertension symptoms.

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