KR102285301B1 - Method for producing functional Gochujang Gulbi sauce using Cudrania tricuspidata and medicinal herb - Google Patents
Method for producing functional Gochujang Gulbi sauce using Cudrania tricuspidata and medicinal herb Download PDFInfo
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- KR102285301B1 KR102285301B1 KR1020210036726A KR20210036726A KR102285301B1 KR 102285301 B1 KR102285301 B1 KR 102285301B1 KR 1020210036726 A KR1020210036726 A KR 1020210036726A KR 20210036726 A KR20210036726 A KR 20210036726A KR 102285301 B1 KR102285301 B1 KR 102285301B1
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Abstract
Description
본 발명은 (1) 꾸지뽕 잎을 증열처리한 후 건조하고 분쇄하여 꾸지뽕 잎 분말을 제조하는 단계; (2) 보리싹을 덖어준 후 건조하고 분쇄하여 보리싹 분말을 제조하는 단계; (3) 비트를 건조하고 분쇄하여 비트 분말을 제조하는 단계; (4) 홍국쌀을 건조하고 분쇄하여 홍국쌀 분말을 제조하는 단계; (5) 녹차에 물을 첨가하고 추출하여 녹차 추출액을 제조하는 단계; (6) 꾸지뽕 열매 분말과 상기 (1)단계의 제조한 꾸지뽕 잎 분말, 상기 (2)단계의 제조한 보리싹 분말, 상기 (3)단계의 제조한 비트 분말 및 상기 (4)단계의 제조한 홍국쌀 분말을 혼합하여 꾸지뽕 혼합 분말을 제조하는 단계; 및 (7) 고추장, 고춧가루. 엿기름, 소금, 물엿 및 찹쌀가루와 상기 (5)단계의 제조한 녹차 추출액 및 상기 (6)단계의 제조한 꾸지뽕 혼합 분말을 혼합한 고추장 소스를 숙성하는 단계를 포함하여 제조하는 것을 특징으로 하는 고추장 굴비 소스의 제조방법에 관한 것이다.The present invention comprises the steps of (1) steam-treating cucurbita leaves, followed by drying and pulverizing to prepare a cucurbita leaf powder; (2) drying and pulverizing barley sprouts after peeling to prepare barley sprout powder; (3) drying and pulverizing the beet to prepare a beet powder; (4) drying and pulverizing hongguk rice to prepare hongguk rice powder; (5) adding water to green tea and extracting it to prepare a green tea extract; (6) Cuji mulberry fruit powder and Cuji mulberry leaf powder prepared in step (1), barley sprout powder prepared in step (2), beet powder prepared in step (3), and prepared in step (4) Mixing the hongguk rice powder to prepare kkujippong mixed powder; and (7) red pepper paste and red pepper powder. Gochujang, characterized in that it comprises the step of aging the red pepper paste sauce mixed with malt, salt, starch syrup and glutinous rice flour, the green tea extract prepared in the step (5), and the kujippong mixed powder prepared in the step (6). It relates to a method for producing oyster sauce.
우리나라 산야에서 자생하는 약용식물로 잘 알려진 꾸지뽕나무(Cudrania tricuspidata)는 열매는 식용으로 주로 잼이나 술을 담글 때 이용되고, 나무의 껍질이나 뿌리는 식품 또는 약용이나 종이의 원료로 이용되고 있다. 한방에서 잎을 습진, 유행성 이하선염, 폐결핵, 타박상, 급성관절염 등의 치료에 쓰이며, 열매와 껍질은 악창, 강장, 중풍, 이뇨, 진해 등의 치료에 이용하였다. 동의보감에서는 자양강장 효능과 음위, 불면증, 시력감퇴 개선에 효과가 크고, 뿌리와 줄기껍질은 여성 질환에 좋다고 기록되어 있는 등 약리목적으로 사용되어 왔다. Cudrania tricuspidata , a well-known medicinal plant that grows wild in the mountains of Korea, is edible and mainly used to make jam or alcohol, and its bark or roots are used as food or as raw materials for medicine or paper. In oriental medicine, the leaves are used to treat eczema, mumps, pulmonary tuberculosis, bruises, and acute arthritis. In Donguibogam, it has been used for pharmacological purposes, such as the effect of nourishing tonic and improving yin, insomnia, and fading of eyesight, and the root and stem bark have been recorded to be good for female diseases.
현대 과학에서도 꾸지뽕나무에 대한 항균효과, 항암 활성, 항산화 활성, 과산화지질 생성 억제작용 등 다양한 효과에 대한 연구가 진행되어 꾸지뽕나무의 유효성에 대한 관심이 높아지고 있다.In modern science, research on various effects such as antibacterial effect, anticancer activity, antioxidant activity, and inhibition of lipid peroxide production on Cudrania is progressing, and interest in the effectiveness of Cudrania is growing.
겨울철 작물인 보리잎은 생산 원가가 낮고 농약의 피해가 없는 완전 무공해 식품원료라 할 수 있다. 보리잎에는 단백질과 각종 비타민, 무기질, 효소가 풍부하게 함유되어 있고 여러 생리활성 물질에 의한 항산화, 항염, 혈압강화, 항궤양, 항바이러스, 항알러지, 해독 작용뿐만 아니라 항암효과 등의 다양한 기능성이 보고됨에 따라 새로운 건강식품으로의 가능성이 높이 평가되고 있다.Barley leaf, a winter crop, has a low production cost and can be said to be a completely pollution-free food raw material without damage from pesticides. Barley leaves are rich in protein, various vitamins, minerals, and enzymes, and have various functions such as antioxidant, anti-inflammatory, blood pressure strengthening, anti-ulcer, anti-viral, anti-allergic, and detoxifying effects by various physiologically active substances, as well as anti-cancer effects. As reported, the potential as a new health food is highly evaluated.
굴비는 우리나라 서남해안에서 많이 잡히는 참조기를 장기간 보관하면서 섭취할 수 있도록 소금에 절이거나 해풍 등에 말려서 저장성을 향상시켜 제조되어 진다. 이러한 굴비는 대부분 가정에서 찌거나 굽는 과정을 통해 간단히 요리되어 섭취된다. Gulbi is prepared by salting or drying in the sea breeze to improve storability so that it can be ingested while storing it for a long period of time. Most of these oysters are simply cooked and consumed at home through steaming or grilling.
굴비는 고급 식자재로 인식되어 명절 등의 선물용으로 많이 이용되고 있으나 굴비의 섭취 방법이 단순하거나 가공 제품의 개발 등이 미미하고 비교적 높은 가격으로 거래되어 이용이 제한적인 특징이 있다.Gulbi is recognized as a high-quality food material and is widely used for gifts such as holidays.
굴비 가공식품 중 고추장 굴비는 굴비살을 발라낸 후 고추장 소스에 버무리어 제조한 것으로 제조과정에 장시간 상온에 굴비를 건조시키는 동안 품질의 변화를 초래하여 기호도를 떨어뜨리고 표준화된 제품의 제조에 어려움이 있다.Among the processed gulbi processed foods, gochujang gulbi was prepared by mixing gulbi meat with red pepper paste sauce. During the manufacturing process, while drying gulbi at room temperature for a long time, quality changes, lowering the preference, and difficulty in manufacturing standardized products. there is.
한국등록특허 제0823966호에는 허브고추장 및 이를 이용한 굴비장아찌의 제조방법이 개시되어 있고, 한국등록특허 제1268450호에는 사과가 함유된 고추장 소스의 제조방법이 개시되어 있으나, 본 발명의 꾸지뽕 및 약용식물을 이용한 고추장 굴비 소스의 제조방법과는 상이하다.Korean Patent No. 0823966 discloses herbal red pepper paste and a method of producing oyster pickle using the same, and Korean Patent No. 1268450 discloses a method of producing red pepper paste sauce containing apples, but cucurbita and medicinal plants of the present invention are disclosed. It is different from the manufacturing method of Gochujang Gulbi Sauce using
본 발명은 상기와 같은 요구에 의해 도출된 것으로서, 본 발명에서는 꾸지뽕 및 약용식물을 이용하여 간편식, 간식용 또는 안주용 고추장 굴비 제조를 위한 소스를 제조하기 위해, 부재료 선정, 전처리, 배합 등의 제조조건을 최적화하여, 굴비 특유의 비린내를 제거하면서 기호도를 향상시키고, 소스의 폴리페놀류와 플라보노이드 등 생리활성물질뿐만 아니라 항산화성 등의 기능성이 증진되어 현대인의 건강에도 도움이 되는 고추장 굴비 소스의 제조방법을 제공하는 데 있다.The present invention has been derived by the above requirements, and in the present invention, in order to prepare a sauce for the production of gochujang oysters for convenience food, snacks, or snacks using kkujippong and medicinal plants, manufacturing conditions such as selection of auxiliary materials, pretreatment, and blending By optimizing oyster sauce, it removes the fishy smell characteristic of oysters, improves taste, and improves the functionality of antioxidants as well as bioactive substances such as polyphenols and flavonoids in the sauce. is to provide
상기 과제를 해결하기 위해, 본 발명은 (1) 꾸지뽕 잎을 증열처리한 후 건조하고 분쇄하여 꾸지뽕 잎 분말을 제조하는 단계; (2) 보리싹을 덖어준 후 건조하고 분쇄하여 보리싹 분말을 제조하는 단계; (3) 비트를 건조하고 분쇄하여 비트 분말을 제조하는 단계; (4) 홍국쌀을 건조하고 분쇄하여 홍국쌀 분말을 제조하는 단계; (5) 녹차에 물을 첨가하고 추출하여 녹차 추출액을 제조하는 단계; (6) 꾸지뽕 열매 분말과 상기 (1)단계의 제조한 꾸지뽕 잎 분말, 상기 (2)단계의 제조한 보리싹 분말, 상기 (3)단계의 제조한 비트 분말 및 상기 (4)단계의 제조한 홍국쌀 분말을 혼합하여 꾸지뽕 혼합 분말을 제조하는 단계; 및 (7) 고추장, 고춧가루. 엿기름, 소금, 물엿 및 찹쌀가루와 상기 (5)단계의 제조한 녹차 추출액 및 상기 (6)단계의 제조한 꾸지뽕 혼합 분말을 혼합한 고추장 소스를 숙성하는 단계를 포함하여 제조하는 것을 특징으로 하는 고추장 굴비 소스의 제조방법을 제공한다.In order to solve the above problems, the present invention comprises the steps of: (1) drying and pulverizing cujibbong leaves after steam-heating to prepare a cucurbitan leaf powder; (2) drying and pulverizing barley sprouts after peeling to prepare barley sprout powder; (3) drying and pulverizing the beet to prepare a beet powder; (4) drying and pulverizing hongguk rice to prepare hongguk rice powder; (5) adding water to green tea and extracting it to prepare a green tea extract; (6) Cuji mulberry fruit powder and Cuji mulberry leaf powder prepared in step (1), barley sprout powder prepared in step (2), beet powder prepared in step (3), and prepared in step (4) Mixing the hongguk rice powder to prepare kkujippong mixed powder; and (7) red pepper paste and red pepper powder. Gochujang, characterized in that it comprises the step of aging the red pepper paste sauce mixed with malt, salt, starch syrup and glutinous rice flour, the green tea extract prepared in the step (5), and the kujippong mixed powder prepared in the step (6). Provided is a method for producing oyster sauce.
또한, 본 발명은 상기 방법으로 제조된 고추장 굴비 소스를 제공한다.In addition, the present invention provides a gochujang oyster sauce prepared by the above method.
기존의 식탁위에서 찌거나 구워서 반찬으로 주로 이용되는 굴비에 적용하기 위한 소스를 제조하기 위해, 꾸지뽕 등의 약용식물과 굴비 부산물을 활용하여 그 기능성과 특성이 손실되지 않는 최적의 가공 방법을 적용하고 배합하여, 폴리페놀류와 플라보노이드 등 생리활성물질과 DPPH 라디칼 소거능 및 아질산염 소거능의 항산화성 등 기능성을 가지며, 현대인이 손쉽게 이용할 수 있는 간편식이나 간식용 또는 안주용 등으로 이용할 수 있는 굴비제품으로 제조에 적용하여 굴비의 활용성을 높이고, 현대인의 기호에 맞고 건강에 도움이 되는 꾸지뽕 등 약용식물을 함유하는 기능성 굴비 소스 및 이를 이용한 굴비제품을 제공할 수 있다. In order to prepare a sauce for application to gulbi, which is mainly used as a side dish by steaming or grilling on the existing table, by using medicinal plants such as cucurbita and by-products of gulbi, the optimal processing method is applied and blended so that its functionality and properties are not lost. Therefore, it has functionalities such as antioxidant properties such as polyphenols and flavonoids, and DPPH radical scavenging ability and nitrite scavenging ability. It is possible to provide a functional oyster sauce containing medicinal plants such as cucurbita, which is suitable for modern people's taste and helps health, and oyster products using it.
도 1은 본 발명의 고추장 굴비 소스(제조예 2)의 제조공정을 도식화한 것이다.1 is a schematic diagram of the manufacturing process of the red pepper paste oyster sauce (Preparation Example 2) of the present invention.
본 발명의 목적을 달성하기 위하여, 본 발명은In order to achieve the object of the present invention, the present invention
(1) 꾸지뽕 잎을 증열처리한 후 건조하고 분쇄하여 꾸지뽕 잎 분말을 제조하는 단계;(1) drying and pulverizing cujibbong leaves after steam heat treatment to prepare a cucurbita leaf powder;
(2) 보리싹을 덖어준 후 건조하고 분쇄하여 보리싹 분말을 제조하는 단계;(2) drying and pulverizing barley sprouts after peeling to prepare barley sprout powder;
(3) 비트를 건조하고 분쇄하여 비트 분말을 제조하는 단계;(3) drying and pulverizing the beet to prepare a beet powder;
(4) 홍국쌀을 건조하고 분쇄하여 홍국쌀 분말을 제조하는 단계;(4) drying and pulverizing hongguk rice to prepare hongguk rice powder;
(5) 녹차에 물을 첨가하고 추출하여 녹차 추출액을 제조하는 단계;(5) adding water to green tea and extracting it to prepare a green tea extract;
(6) 꾸지뽕 열매 분말과 상기 (1)단계의 제조한 꾸지뽕 잎 분말, 상기 (2)단계의 제조한 보리싹 분말, 상기 (3)단계의 제조한 비트 분말 및 상기 (4)단계의 제조한 홍국쌀 분말을 혼합하여 꾸지뽕 혼합 분말을 제조하는 단계; 및(6) Cuji mulberry fruit powder and Cuji mulberry leaf powder prepared in step (1), barley sprout powder prepared in step (2), beet powder prepared in step (3), and prepared in step (4) Mixing the hongguk rice powder to prepare kkujippong mixed powder; and
(7) 고추장, 고춧가루. 엿기름, 소금, 물엿 및 찹쌀가루와 상기 (5)단계의 제조한 녹차 추출액 및 상기 (6)단계의 제조한 꾸지뽕 혼합 분말을 혼합한 고추장 소스를 숙성하는 단계를 포함하여 제조하는 것을 특징으로 하는 고추장 굴비 소스의 제조방법을 제공한다.(7) Red pepper paste, red pepper powder. Gochujang, characterized in that it comprises the step of aging the red pepper paste sauce mixed with malt, salt, starch syrup and glutinous rice flour, the green tea extract prepared in the step (5), and the kujippong mixed powder prepared in the step (6). Provided is a method for producing oyster sauce.
본 발명의 고추장 굴비 소스의 제조방법에서, 상기 (1)단계의 꾸지뽕 잎 분말은 바람직하게는 꾸지뽕 잎을 90~110℃의 증기로 30~60초 동안 증열처리한 후 40~60℃에서 12~36시간 동안 건조하고 분쇄하여 제조할 수 있으며, 더욱 바람직하게는 꾸지뽕 잎을 100℃의 증기로 30~60초 동안 증열처리한 후 50℃에서 24시간 동안 건조하고 분쇄하여 제조할 수 있다.In the method for producing gochujang gulbi sauce of the present invention, the Cuji mulberry leaf powder of step (1) is preferably after steam heat treatment of Cuji mulberry leaves with steam at 90 to 110 ° C. for 30 to 60 seconds, and then 12 to at 40 to 60 ° C. It can be prepared by drying and pulverizing for 36 hours, and more preferably, steam-treating cucurbita leaves with steam at 100° C. for 30 to 60 seconds, followed by drying and pulverization at 50° C. for 24 hours.
또한, 본 발명의 고추장 굴비 소스의 제조방법에서, 상기 (2)단계의 보리싹 분말은 바람직하게는 보리싹을 150~170℃에서 2~4분간 덖어준 후 40~60℃에서 36~60시간 동안 건조하고 분쇄하여 제조할 수 있으며, 더욱 바람직하게는 보리싹을 160℃에서 3분간 덖어준 후 50℃에서 48시간 동안 건조하고 분쇄하여 제조할 수 있다.In addition, in the method for producing gochujang gulbi sauce of the present invention, the barley sprout powder of step (2) is preferably ground barley sprout at 150 to 170° C. for 2 to 4 minutes, and then at 40 to 60° C. for 36 to 60 hours. It can be prepared by drying and pulverizing for a while, and more preferably, roasting barley sprouts at 160° C. for 3 minutes, then drying and pulverizing them at 50° C. for 48 hours.
또한, 본 발명의 고추장 굴비 소스의 제조방법에서, 상기 (3)단계의 비트 분말은 바람직하게는 비트를 40~60℃에서 24~48시간 동안 건조하고 분쇄하여 제조할 수 있으며, 더욱 바람직하게는 비트를 50℃에서 36시간 동안 건조하고 분쇄하여 제조할 수 있다.In addition, in the method for producing red pepper paste oyster sauce of the present invention, the beet powder in step (3) may be prepared by drying and pulverizing the beets at 40 to 60° C. for 24 to 48 hours, more preferably It can be prepared by drying the beets at 50° C. for 36 hours and pulverizing them.
또한, 본 발명의 고추장 굴비 소스의 제조방법에서, 상기 (4)단계의 홍국쌀 분말은 바람직하게는 홍국쌀을 40~60℃에서 24~48시간 동안 건조하고 분쇄하여 제조할 수 있으며, 더욱 바람직하게는 홍국쌀을 50℃에서 36시간 동안 건조하고 분쇄하여 제조할 수 있다.In addition, in the method for producing gochujang gulbi sauce of the present invention, the red rice powder of step (4) may be preferably prepared by drying and pulverizing red yeast rice at 40 to 60° C. for 24 to 48 hours, more preferably It can be prepared by drying and pulverizing red yeast rice at 50° C. for 36 hours.
또한, 본 발명의 고추장 굴비 소스의 제조방법에서, 상기 (5)단계의 녹차 추출액은 바람직하게는 녹차에 녹차 대비 물 10~20배(v/w)를 첨가하여 80~90℃에서 3~6시간 동안 추출하여 제조할 수 있으며, 더욱 바람직하게는 녹차에 녹차 대비 물 15배(v/w)를 첨가하여 85℃에서 5시간 동안 추출하여 제조할 수 있다.In addition, in the manufacturing method of the gochujang gulbi sauce of the present invention, the green tea extract of step (5) is preferably 3 to 6 times at 80 to 90 ° C by adding 10 to 20 times (v/w) of water compared to green tea to green tea. It can be prepared by extraction for a period of time, and more preferably, 15 times (v/w) of water compared to green tea is added to green tea and extracted at 85° C. for 5 hours.
상기 (1) 내지 (5)단계와 같은 조건으로 재료들을 전처리하여 분말 및 추출액을 제조하는 것이 재료 특유의 떫은맛 및 쓴맛은 제거되고 향미가 증진되어 섭취가 용이할 뿐만 아니라, 기능성이 더욱 증진된 혼합 분말 제조에 적합하도록 전처리할 수 있었다.Preparation of powder and extract by pre-treating the ingredients under the same conditions as in steps (1) to (5) removes the astringent and bitter taste peculiar to the material and enhances flavor, making it easy to consume, as well as improved functionality. It could be pre-treated to be suitable for powder production.
또한, 본 발명의 고추장 굴비 소스의 제조방법에서, 상기 (6단계의 꾸지뽕 혼합 분말은 바람직하게는 꾸지뽕 혼합 분말 총 중량 기준으로, 꾸지뽕 열매 분말 35~45 중량%, 꾸지뽕 잎 분말 8~12 중량%, 보리싹 분말 27~33 중량%, 비트 분말 8~12 중량% 및 홍국쌀 분말 8~12 중량%를 혼합하여 제조할 수 있으며, 더욱 바람직하게는 꾸지뽕 혼합 분말 총 중량 기준으로, 꾸지뽕 열매 분말 40 중량%, 꾸지뽕 잎 분말 10 중량%, 보리싹 분말 30 중량%, 비트 분말 10 중량% 및 홍국쌀 분말 10 중량%를 혼합하여 제조할 수 있다.In addition, in the production method of the gochujang gulbi sauce of the present invention, the (Kujippong mixed powder of step 6 is preferably based on the total weight of the cujippong mixed powder, 35 to 45% by weight of cujippong fruit powder, 8 to 12% by weight of cujippong leaf powder , can be prepared by mixing 27 to 33% by weight of barley sprout powder, 8 to 12% by weight of beet powder and 8 to 12% by weight of hongguk rice powder, and more preferably, based on the total weight of the cujippong mixed powder, cujippong fruit powder 40 It can be prepared by mixing 10% by weight of kkujippong leaf powder, 30% by weight of barley sprout powder, 10% by weight of beet powder, and 10% by weight of hongguk rice powder.
또한, 본 발명의 고추장 굴비 소스의 제조방법에서, 상기 (7)단계의 혼합은 바람직하게는 고추장 소스 총 중량 기준으로, 고추장 78~82 중량%, 고춧가루 1.6~2 중량%. 엿기름 0.5~0.7 중량%, 소금 1.2~1.6 중량%, 물엿 2~2.4 중량%, 찹쌀가루 0.8~1.2 중량%, 녹차 추출액 6~8 중량% 및 꾸지뽕 혼합 분말 5~7 중량%를 혼합할 수 있으며, 더욱 바람직하게는 고추장 소스 총 중량 기준으로, 고추장 80 중량%, 고춧가루 1.8 중량%. 엿기름 0.6 중량%, 소금 1.4 중량%, 물엿 2.2 중량%, 찹쌀가루 1 중량%, 녹차 추출액 7 중량% 및 꾸지뽕 혼합 분말 6 중량%를 혼합할 수 있다.In addition, in the manufacturing method of the red pepper paste gulbi sauce of the present invention, the mixing of step (7) is preferably based on the total weight of the red pepper paste sauce, 78 to 82 wt% of red pepper paste, and 1.6 to 2 wt% of red pepper powder. 0.5 to 0.7 wt% of malt, 1.2 to 1.6 wt% of salt, 2 to 2.4 wt% of starch syrup, 0.8 to 1.2 wt% of glutinous rice flour, 6 to 8 wt% of green tea extract, and 5 to 7 wt% of custard powder mixed powder can be mixed. , More preferably, based on the total weight of the red pepper paste sauce, 80% by weight of red pepper paste, 1.8% by weight of red pepper powder. Malt 0.6% by weight, salt 1.4% by weight, starch syrup 2.2% by weight, glutinous rice flour 1% by weight, green tea extract 7% by weight, and kkujippong mixed powder 6% by weight can be mixed.
상기와 같은 조건으로 재료들을 혼합하여 소스를 제조하는 것이 꾸지뽕 혼합 분말과 부재료들의 맛과 향이 잘 어우러져 풍미 및 감칠맛이 우수하면서, 기능성 성분과 생리활성이 증진된 소스로 제조할 수 있었다.Mixing the ingredients under the conditions as described above to prepare the sauce was able to prepare a sauce with enhanced functional ingredients and physiological activity while having excellent flavor and umami by harmonizing the taste and aroma of the kujippong mixed powder and auxiliary ingredients.
본 발명의 고추장 굴비 소스의 제조방법은, 보다 구체적으로는The manufacturing method of the red pepper paste oyster sauce of the present invention, more specifically,
(1) 꾸지뽕 잎을 90~110℃의 증기로 30~60초 동안 증열처리한 후 40~60℃에서 12~36시간 동안 건조하고 분쇄하여 꾸지뽕 잎 분말을 제조하는 단계;(1) steam-treating Cuji mulberry leaves with steam at 90 to 110 ° C. for 30 to 60 seconds, followed by drying and pulverizing at 40 to 60 ° C. for 12 to 36 hours to prepare Cuji mulberry leaf powder;
(2) 보리싹을 150~170℃에서 2~4분간 덖어준 후 40~60℃에서 36~60시간 동안 건조하고 분쇄하여 보리싹 분말을 제조하는 단계;(2) roasting barley sprouts at 150 to 170° C. for 2 to 4 minutes, drying and pulverizing them at 40 to 60° C. for 36 to 60 hours to prepare barley sprout powder;
(3) 비트를 40~60℃에서 24~48시간 동안 건조하고 분쇄하여 비트 분말을 제조하는 단계;(3) drying and pulverizing the beets at 40 to 60° C. for 24 to 48 hours to prepare a beet powder;
(4) 홍국쌀을 40~60℃에서 24~48시간 동안 건조하고 분쇄하여 홍국쌀 분말을 제조하는 단계;(4) drying and pulverizing hongguk rice at 40 to 60° C. for 24 to 48 hours to prepare hongguk rice powder;
(5) 녹차에 녹차 대비 물 10~20배(v/w)를 첨가하여 80~90℃에서 3~6시간 동안 추출하여 녹차 추출액을 제조하는 단계;(5) preparing a green tea extract by adding 10 to 20 times (v/w) of water compared to green tea to green tea and extracting it at 80 to 90° C. for 3 to 6 hours;
(6) 꾸지뽕 혼합 분말 총 중량 기준으로, 꾸지뽕 열매 분말 35~45 중량%와 상기 (1)단계의 제조한 꾸지뽕 잎 분말 8~12 중량%, 상기 (2)단계의 제조한 보리싹 분말 27~33 중량%, 상기 (3)단계의 제조한 비트 분말 8~12 중량% 및 상기 (4)단계의 제조한 홍국쌀 분말 8~12 중량%를 혼합하여 꾸지뽕 혼합 분말을 제조하는 단계; 및(6) Based on the total weight of the cujippong mixed powder, 35-45% by weight of the cujibbong fruit powder and 8-12% by weight of the cujibbong leaf powder prepared in the step (1), the barley sprout powder prepared in the step (2) 27- 33% by weight, 8 to 12% by weight of the beet powder prepared in the step (3) and 8 to 12% by weight of the red rice powder prepared in the step (4) to prepare a kkujippong mixed powder; and
(7) 고추장 소스 총 중량 기준으로, 고추장 78~82 중량%, 고춧가루 1.6~2 중량%. 엿기름 0.5~0.7 중량%, 소금 1.2~1.6 중량%, 물엿 2~2.4 중량% 및 찹쌀가루 0.8~1.2 중량%와 상기 (5)단계의 제조한 녹차 추출액 6~8 중량% 및 상기 (6)단계의 제조한 꾸지뽕 혼합 분말 5~7 중량%를 혼합한 고추장 소스를 4~10℃에서 5~7시간 동안 숙성하는 단계를 포함할 수 있으며,(7) Based on the total weight of red pepper paste sauce, red pepper paste 78~82% by weight, red pepper powder 1.6~2% by weight. 0.5 to 0.7% by weight of malt, 1.2 to 1.6% by weight of salt, 2 to 2.4% by weight of starch syrup, and 0.8 to 1.2% by weight of glutinous rice flour, 6 to 8% by weight of the green tea extract prepared in step (5), and step (6) It may include the step of aging the red pepper paste sauce mixed with 5-7% by weight of the prepared Cujippong powder mixture at 4-10℃ for 5-7 hours,
더욱 구체적으로는more specifically
(1) 꾸지뽕 잎을 100℃의 증기로 30~60초 동안 증열처리한 후 50℃에서 24시간 동안 건조하고 분쇄하여 꾸지뽕 잎 분말을 제조하는 단계;(1) steam-treated cucurbita leaves with steam at 100° C. for 30 to 60 seconds, then dried and pulverized at 50° C. for 24 hours to prepare a cucurbita leaf powder;
(2) 보리싹을 160℃에서 3분간 덖어준 후 50℃에서 48시간 동안 건조하고 분쇄하여 보리싹 분말을 제조하는 단계;(2) roasting barley sprouts at 160° C. for 3 minutes, drying and pulverizing them at 50° C. for 48 hours to prepare barley sprout powder;
(3) 비트를 50℃에서 36시간 동안 건조하고 분쇄하여 비트 분말을 제조하는 단계;(3) drying and pulverizing the beets at 50° C. for 36 hours to prepare a beet powder;
(4) 홍국쌀을 50℃에서 36시간 동안 건조하고 분쇄하여 홍국쌀 분말을 제조하는 단계;(4) drying and pulverizing hongguk rice at 50° C. for 36 hours to prepare hongguk rice powder;
(5) 녹차에 녹차 대비 물 15배(v/w)를 첨가하여 85℃에서 5시간 동안 추출하여 녹차 추출액을 제조하는 단계;(5) adding 15 times (v/w) of water compared to green tea to green tea and extracting it at 85° C. for 5 hours to prepare a green tea extract;
(6) 꾸지뽕 혼합 분말 총 중량 기준으로, 꾸지뽕 열매 분말 40 중량%와 상기 (1)단계의 제조한 꾸지뽕 잎 분말 10 중량%, 상기 (2)단계의 제조한 보리싹 분말 30 중량%, 상기 (3)단계의 제조한 비트 분말 10 중량% 및 상기 (4)단계의 제조한 홍국쌀 분말 10 중량%를 혼합하여 꾸지뽕 혼합 분말을 제조하는 단계; 및(6) Based on the total weight of the cujippong mixed powder, 40% by weight of the cujibbong fruit powder and 10% by weight of the cujibbong leaf powder prepared in the step (1), 30% by weight of the barley sprout powder prepared in the step (2), the ( 3) mixing 10% by weight of the beet powder prepared in step (4) and 10% by weight of the hongguk rice powder prepared in the step (4) to prepare a kkujippong mixed powder; and
(7) 고추장 소스 총 중량 기준으로, 고추장 80 중량%, 고춧가루 1.8 중량%. 엿기름 0.6 중량%, 소금 1.4 중량%, 물엿 2.2 중량% 및 찹쌀가루 1 중량%와 상기 (5)단계의 제조한 녹차 추출액 7 중량% 및 상기 (6)단계의 제조한 꾸지뽕 혼합 분말 6 중량%를 혼합한 고추장 소스를 7℃에서 6시간 동안 숙성하는 단계를 포함할 수 있다.(7) Based on the total weight of red pepper paste sauce, 80% by weight of red pepper paste, 1.8% by weight of red pepper powder. 0.6% by weight of malt, 1.4% by weight of salt, 2.2% by weight of starch syrup and 1% by weight of glutinous rice flour, 7% by weight of the green tea extract prepared in step (5), and 6% by weight of the mixed powder prepared in step (6) It may include the step of aging the mixed red pepper paste sauce at 7 ℃ for 6 hours.
본 발명의 고추장 굴비 소스의 제조방법에서, 상기 (6)단계의 혼합 시 굴비 분말을 추가로 혼합할 수 있는데, 굴비 분말을 첨가한 고추장 굴비 소스의 제조방법은, 보다 구체적으로는In the method for producing red pepper paste gulbi sauce of the present invention, when mixing in step (6), gulbi powder may be additionally mixed.
(1) 꾸지뽕 잎을 90~110℃의 증기로 30~60초 동안 증열처리한 후 40~60℃에서 12~36시간 동안 건조하고 분쇄하여 꾸지뽕 잎 분말을 제조하는 단계;(1) steam-treating Cuji mulberry leaves with steam at 90 to 110 ° C. for 30 to 60 seconds, followed by drying and pulverizing at 40 to 60 ° C. for 12 to 36 hours to prepare Cuji mulberry leaf powder;
(2) 보리싹을 150~170℃에서 2~4분간 덖어준 후 40~60℃에서 36~60시간 동안 건조하고 분쇄하여 보리싹 분말을 제조하는 단계;(2) roasting barley sprouts at 150 to 170° C. for 2 to 4 minutes, drying and pulverizing them at 40 to 60° C. for 36 to 60 hours to prepare barley sprout powder;
(3) 비트를 40~60℃에서 24~48시간 동안 건조하고 분쇄하여 비트 분말을 제조하는 단계;(3) drying and pulverizing the beets at 40 to 60° C. for 24 to 48 hours to prepare a beet powder;
(4) 홍국쌀을 40~60℃에서 24~48시간 동안 건조하고 분쇄하여 홍국쌀 분말을 제조하는 단계;(4) drying and pulverizing hongguk rice at 40 to 60° C. for 24 to 48 hours to prepare hongguk rice powder;
(5) 녹차에 녹차 대비 물 10~20배(v/w)를 첨가하여 80~90℃에서 3~6시간 동안 추출하여 녹차 추출액을 제조하는 단계;(5) preparing a green tea extract by adding 10 to 20 times (v/w) of water compared to green tea to green tea and extracting it at 80 to 90° C. for 3 to 6 hours;
(6) 꾸지뽕 혼합 분말 총 중량 기준으로, 꾸지뽕 열매 분말 27~33 중량% 및 굴비 분말 8~12 중량%와 상기 (1)단계의 제조한 꾸지뽕 잎 분말 8~12 중량%, 상기 (2)단계의 제조한 보리싹 분말 27~33 중량%, 상기 (3)단계의 제조한 비트 분말 8~12 중량% 및 상기 (4)단계의 제조한 홍국쌀 분말 8~12 중량%를 혼합하여 꾸지뽕 혼합 분말을 제조하는 단계; 및(6) Based on the total weight of the cucurbita mixed powder, 27 to 33% by weight of cujippong fruit powder and 8 to 12% by weight of the gulbi powder and 8 to 12% by weight of the Curcuma leaf powder prepared in step (1), step (2) 27 to 33% by weight of the barley sprout powder prepared in preparing a; and
(7) 고추장 소스 총 중량 기준으로, 고추장 78~82 중량%, 고춧가루 1.6~2 중량%. 엿기름 0.5~0.7 중량%, 소금 1.2~1.6 중량%, 물엿 2~2.4 중량% 및 찹쌀가루 0.8~1.2 중량%와 상기 (5)단계의 제조한 녹차 추출액 6~8 중량% 및 상기 (6)단계의 제조한 꾸지뽕 혼합 분말 5~7 중량%를 혼합한 고추장 소스를 4~10℃에서 5~7시간 동안 숙성하는 단계를 포함할 수 있으며,(7) Based on the total weight of red pepper paste sauce, red pepper paste 78~82% by weight, red pepper powder 1.6~2% by weight. 0.5 to 0.7% by weight of malt, 1.2 to 1.6% by weight of salt, 2 to 2.4% by weight of starch syrup, and 0.8 to 1.2% by weight of glutinous rice flour, 6 to 8% by weight of the green tea extract prepared in step (5), and step (6) It may include the step of aging the red pepper paste sauce mixed with 5-7% by weight of the prepared Cujippong powder mixture at 4-10℃ for 5-7 hours,
더욱 구체적으로는more specifically
(1) 꾸지뽕 잎을 100℃의 증기로 30~60초 동안 증열처리한 후 50℃에서 24시간 동안 건조하고 분쇄하여 꾸지뽕 잎 분말을 제조하는 단계;(1) steam-treated cucurbita leaves with steam at 100° C. for 30 to 60 seconds, then dried and pulverized at 50° C. for 24 hours to prepare a cucurbita leaf powder;
(2) 보리싹을 160℃에서 3분간 덖어준 후 50℃에서 48시간 동안 건조하고 분쇄하여 보리싹 분말을 제조하는 단계;(2) roasting barley sprouts at 160° C. for 3 minutes, drying and pulverizing them at 50° C. for 48 hours to prepare barley sprout powder;
(3) 비트를 50℃에서 36시간 동안 건조하고 분쇄하여 비트 분말을 제조하는 단계;(3) drying and pulverizing the beets at 50° C. for 36 hours to prepare a beet powder;
(4) 홍국쌀을 50℃에서 36시간 동안 건조하고 분쇄하여 홍국쌀 분말을 제조하는 단계;(4) drying and pulverizing hongguk rice at 50° C. for 36 hours to prepare hongguk rice powder;
(5) 녹차에 녹차 대비 물 15배(v/w)를 첨가하여 85℃에서 5시간 동안 추출하여 녹차 추출액을 제조하는 단계;(5) adding 15 times (v/w) of water compared to green tea to green tea and extracting it at 85° C. for 5 hours to prepare a green tea extract;
(6) 꾸지뽕 혼합 분말 총 중량 기준으로, 꾸지뽕 열매 분말 30 중량% 및 굴비 분말 10 중량%와 상기 (1)단계의 제조한 꾸지뽕 잎 분말 10 중량%, 상기 (2)단계의 제조한 보리싹 분말 30 중량%, 상기 (3)단계의 제조한 비트 분말 10 중량% 및 상기 (4)단계의 제조한 홍국쌀 분말 10 중량%를 혼합하여 꾸지뽕 혼합 분말을 제조하는 단계; 및(6) Based on the total weight of the cujippong mixed powder, 30% by weight of the cujippong fruit powder and 10% by weight of the gulbi powder and 10% by weight of the cucurbita leaf powder prepared in the step (1), the barley sprout powder prepared in the step (2) 30% by weight, 10% by weight of the beet powder prepared in the step (3) and 10% by weight of the red rice powder prepared in the step (4) to prepare a kkujippong mixed powder; and
(7) 고추장 소스 총 중량 기준으로, 고추장 80 중량%, 고춧가루 1.8 중량%. 엿기름 0.6 중량%, 소금 1.4 중량%, 물엿 2.2 중량% 및 찹쌀가루 1 중량%와 상기 (5)단계의 제조한 녹차 추출액 7 중량% 및 상기 (6)단계의 제조한 꾸지뽕 혼합 분말 6 중량%를 혼합한 고추장 소스를 7℃에서 6시간 동안 숙성하는 단계를 포함할 수 있다.(7) Based on the total weight of red pepper paste sauce, 80% by weight of red pepper paste, 1.8% by weight of red pepper powder. 0.6% by weight of malt, 1.4% by weight of salt, 2.2% by weight of starch syrup and 1% by weight of glutinous rice flour, 7% by weight of the green tea extract prepared in step (5), and 6% by weight of the mixed powder prepared in step (6) It may include the step of aging the mixed red pepper paste sauce at 7 ℃ for 6 hours.
본 발명의 고추장 굴비 소스의 제조방법에서, 상기 (6)단계의 굴비 분말은 바람직하게는 굴비 부산물을 녹차 추출액에 50~70분 동안 침지한 후 꺼내어, 녹차 추출액이 들어있는 90~110℃의 증열기에서 1~3분간 쪄낸 후 40~60℃에서 24~48시간 동안 건조하고 분쇄하여 제조할 수 있으며, 더욱 바람직하게는 굴비 부산물을 녹차 추출액에 60분 동안 침지한 후 꺼내어, 녹차 추출액이 들어있는 100℃의 증열기에서 2분간 쪄낸 후 50℃에서 36시간 동안 건조하고 분쇄하여 제조할 수 있다.In the method for producing gochujang gulbi sauce of the present invention, the gulbi powder of step (6) is preferably immersed in green tea extract for 50 to 70 minutes and then taken out, and the gulbi powder containing green tea extract is heated at 90 to 110 ° C. It can be prepared by steaming in hot air for 1 to 3 minutes, then drying and pulverizing at 40 to 60 ° C for 24 to 48 hours. It can be prepared by steaming for 2 minutes in a steamer at 100°C, drying at 50°C for 36 hours, and pulverizing.
본 발명은 또한, 상기 방법으로 제조된 고추장 굴비 소스를 제공한다.The present invention also provides a gochujang oyster sauce prepared by the above method.
이하, 본 발명을 제조예 및 실시예에 의해 상세히 설명한다. 단, 하기 제조예 및 실시예는 본 발명을 예시하는 것일 뿐, 본 발명의 내용이 하기 제조예 및 실시예에 한정되는 것은 아니다.Hereinafter, the present invention will be described in detail by way of Preparation Examples and Examples. However, the following Preparation Examples and Examples only illustrate the present invention, the content of the present invention is not limited to the following Preparation Examples and Examples.
제조예 1. 약용식물을 함유한 고추장 굴비 소스 제조Preparation Example 1. Preparation of Gochujang Gulbi Sauce Containing Medicinal Plants
(1) 완숙되기 직전의 꾸지뽕 열매를 선별 수확하고 2~4절한 후 동결건조기를 이용하여 건조하고, 재료의 성상이 변성되는 것을 억제하기 위해 액체질소를 이용한 저온 분쇄 방법으로 10~20 ㎛ 크기로 분쇄하여 꾸지뽕 열매 분말을 제조하였다.(1) Select and harvest Cuji mulberry fruits just before ripening, cut 2 to 4, and dry them using a freeze dryer. Pulverized to prepare kkujippong fruit powder.
(2) 꾸지뽕 잎은 잘 세척한 후 100℃의 증기로 30~60초 동안 증열처리한 후 50℃의 건조기에서 24시간 동안 건조하고, 재료의 성상이 변성되는 것을 억제하기 위해 액체질소를 이용한 저온 분쇄 방법으로 10~20 ㎛ 크기로 분쇄하여 꾸지뽕 잎 분말을 제조하였다.(2) Cuji mulberry leaves are well washed and steam-treated with steam at 100°C for 30 to 60 seconds, then dried in a dryer at 50°C for 24 hours. Curtain leaf powder was prepared by grinding to a size of 10-20 μm by a grinding method.
(3) 10~15 ㎝ 길이의 보리싹을 채취하여 세척한 후 물기를 제거하고 160℃의 살청기에서 3분간 덖어준 후 50℃의 건조기에서 48시간 동안 완전히 건조하고, 재료의 성상이 변성되는 것을 억제하기 위해 액체질소를 이용한 저온 분쇄 방법으로 10~20 ㎛ 크기로 분쇄하여 보리싹 분말을 제조하였다.(3) After harvesting and washing 10~15 cm long barley sprouts, remove the water and soak them in a vacuum cleaner at 160°C for 3 minutes, then dry them completely in a dryer at 50°C for 48 hours, and the properties of the material are altered. Barley sprout powder was prepared by pulverizing to a size of 10-20 μm by a low-temperature grinding method using liquid nitrogen to suppress it.
(4) 선별 세척한 비트를 0.5~1 ㎝의 두께로 절단하고 50℃에서 36시간 건조하고, 재료의 성상이 변성되는 것을 억제하기 위해 액체질소를 이용한 저온 분쇄 방법으로 10~20 ㎛ 크기로 분쇄하여 비트 분말을 제조하였다.(4) The selected and washed bits are cut to a thickness of 0.5 to 1 cm, dried at 50° C. for 36 hours, and pulverized to a size of 10 to 20 μm by a low-temperature grinding method using liquid nitrogen to prevent material properties from being denatured. to prepare beet powder.
(5) 홍국쌀은 50℃에서 36시간 동안 건조하고, 재료의 성상이 변성되는 것을 억제하기 위해 액체질소를 이용한 저온 분쇄 방법으로 10~20 ㎛ 크기로 분쇄하여 홍국쌀 분말을 제조하였다.(5) Hongkuk rice was dried at 50° C. for 36 hours, and in order to suppress the properties of the material from being denatured, it was pulverized to a size of 10-20 μm by a low-temperature grinding method using liquid nitrogen to prepare hongguk rice powder.
(6) 선별한 녹차에 녹차 대비 정제수 15배(v/w) 첨가하여 85℃에서 5시간 동안 추출한 후 여과하여 녹차 추출액을 제조하였다.(6) 15 times (v/w) purified water compared to green tea was added to the selected green tea, extracted at 85° C. for 5 hours, and filtered to prepare a green tea extract.
(7) 꾸지뽕 혼합 분말 총 중량 기준으로, 상기 (1)단계의 제조한 꾸지뽕 열매 분말 40 중량%, 상기 (2)단계의 제조한 꾸지뽕 잎 분말 10 중량%, 상기 (3)단계의 제조한 보리싹 분말 30 중량%, 상기 (4)단계의 제조한 비트 분말 10 중량% 및 상기 (5)단계의 제조한 홍국쌀 분말 10 중량%를 혼합기를 이용하여 혼합하여 꾸지뽕 혼합 분말을 제조하였다.(7) Based on the total weight of the cujippong mixed powder, 40% by weight of the cujibbong fruit powder prepared in the step (1), 10% by weight of the cujibbong leaf powder prepared in the step (2), the barley prepared in the step (3) 30% by weight of sprout powder, 10% by weight of beet powder prepared in step (4), and 10% by weight of red rice powder prepared in step (5) were mixed using a mixer to prepare kkujippong mixed powder.
(8) 고추장 소스 총 중량 기준으로, 고추장 80 중량%, 고춧가루 1.8 중량%. 엿기름 0.6 중량%, 소금 1.4 중량%, 물엿 2.2 중량% 및 찹쌀가루 1 중량%와 상기 (6)단계의 제조한 녹차 추출액 7 중량% 및 상기 (7)단계의 제조한 꾸지뽕 혼합 분말 6 중량%를 혼합한 고추장 소스를 7℃에서 6시간 동안 숙성한 후 멸균처리하였다.(8) Based on the total weight of red pepper paste sauce, 80% by weight of red pepper paste, 1.8% by weight of red pepper powder. 0.6% by weight of malt, 1.4% by weight of salt, 2.2% by weight of starch syrup, and 1% by weight of glutinous rice flour, 7% by weight of the green tea extract prepared in step (6), and 6% by weight of the mixed powder prepared in step (7) The mixed red pepper paste sauce was aged at 7° C. for 6 hours and then sterilized.
제조예 2. 약용식물과 굴비 분말을 함유한 고추장 굴비 소스 제조Preparation Example 2. Preparation of Gochujang Gulbi Sauce Containing Medicinal Plants and Gulbi Powder
(1) 완숙되기 직전의 꾸지뽕 열매를 선별 수확하고 2~4절한 후 동결건조기를 이용하여 건조하고, 재료의 성상이 변성되는 것을 억제하기 위해 액체질소를 이용한 저온 분쇄 방법으로 10~20 ㎛ 크기로 분쇄하여 꾸지뽕 열매 분말을 제조하였다.(1) Select and harvest Cuji mulberry fruits just before ripening, cut 2 to 4, and dry them using a freeze dryer. Pulverized to prepare kkujippong fruit powder.
(2) 꾸지뽕 잎은 잘 세척한 후 100℃의 증기로 30~60초 동안 증열처리한 후 50℃의 건조기에서 24시간 동안 건조하고, 재료의 성상이 변성되는 것을 억제하기 위해 액체질소를 이용한 저온 분쇄 방법으로 10~20 ㎛ 크기로 분쇄하여 꾸지뽕 잎 분말을 제조하였다.(2) Cuji mulberry leaves are well washed and steam-treated with steam at 100°C for 30 to 60 seconds, then dried in a dryer at 50°C for 24 hours. Curtain leaf powder was prepared by grinding to a size of 10-20 μm by a grinding method.
(3) 10~15 ㎝ 길이의 보리싹을 채취하여 세척한 후 물기를 제거하고 160℃의 살청기에서 3분간 덖어준 후 50℃의 건조기에서 48시간 동안 완전히 건조하고, 재료의 성상이 변성되는 것을 억제하기 위해 액체질소를 이용한 저온 분쇄 방법으로 10~20 ㎛ 크기로 분쇄하여 보리싹 분말을 제조하였다.(3) After harvesting and washing 10~15 cm long barley sprouts, remove the water and soak them in a vacuum cleaner at 160°C for 3 minutes, then dry them completely in a dryer at 50°C for 48 hours, and the properties of the material are altered. Barley sprout powder was prepared by pulverizing to a size of 10-20 μm by a low-temperature grinding method using liquid nitrogen to suppress it.
(4) 선별 세척한 비트를 0.5~1 ㎝의 두께로 절단하고 50℃에서 36시간 건조하고, 재료의 성상이 변성되는 것을 억제하기 위해 액체질소를 이용한 저온 분쇄 방법으로 10~20 ㎛ 크기로 분쇄하여 비트 분말을 제조하였다.(4) The selected and washed bits are cut to a thickness of 0.5 to 1 cm, dried at 50° C. for 36 hours, and pulverized to a size of 10 to 20 μm by a low-temperature grinding method using liquid nitrogen to prevent material properties from being denatured. to prepare beet powder.
(5) 홍국쌀은 50℃에서 36시간 동안 건조하고, 재료의 성상이 변성되는 것을 억제하기 위해 액체질소를 이용한 저온 분쇄 방법으로 10~20 ㎛ 크기로 분쇄하여 홍국쌀 분말을 제조하였다.(5) Hongkuk rice was dried at 50° C. for 36 hours, and in order to suppress the properties of the material from being denatured, it was pulverized to a size of 10-20 μm by a low-temperature grinding method using liquid nitrogen to prepare hongguk rice powder.
(6) 선별한 녹차에 녹차 대비 정제수 15배(v/w) 첨가하여 85℃에서 5시간 동안 추출한 후 여과하여 녹차 추출액을 제조하였다.(6) 15 times (v/w) purified water compared to green tea was added to the selected green tea, extracted at 85° C. for 5 hours, and filtered to prepare a green tea extract.
(7) 굴비살을 발라내고 남은 굴비 부산물(굴비 껍질 및 지느러미 등)을 깨끗하게 세척하고 상기 (6)단계의 제조한 녹차 추출액에 60분 동안 침지처리한 후, 상기 (6)단계의 제조한 녹차 추출액이 들어있는 100℃의 증열기에서 2분간 쪄낸 후 50℃의 건조기에서 36시간 동안 건조하고, 재료의 성상이 변성되는 것을 억제하기 위해 액체질소를 이용한 저온 분쇄 방법으로 10~20 ㎛ 크기로 분쇄하여 굴비 분말을 제조하였다.(7) After removing the gulbi meat, the remaining gulbi by-products (eg gulbi skin and fins) are thoroughly washed and immersed in the green tea extract prepared in the step (6) for 60 minutes, and then the green tea prepared in the step (6). After steaming for 2 minutes in a steamer at 100°C containing the extract, it is dried in a dryer at 50°C for 36 hours. Thus, oyster powder was prepared.
(8) 꾸지뽕 혼합 분말 총 중량 기준으로, 상기 (1)단계의 제조한 꾸지뽕 열매 분말 30 중량%, 상기 (2)단계의 제조한 꾸지뽕 잎 분말 10 중량%, 상기 (3)단계의 제조한 보리싹 분말 30 중량%, 상기 (4)단계의 제조한 비트 분말 10 중량%, 상기 (5)단계의 제조한 홍국쌀 분말 10 중량% 및 상기 (7)단계의 제조한 굴비 분말 10 중량%를 혼합기를 이용하여 혼합하여 꾸지뽕 혼합 분말을 제조하였다.(8) Based on the total weight of the cujippong mixed powder, 30% by weight of the cujibbong fruit powder prepared in the step (1), 10% by weight of the cujibbong leaf powder prepared in the step (2), the barley prepared in the step (3) 30% by weight of sprout powder, 10% by weight of beet powder prepared in step (4), 10% by weight of red rice powder prepared in step (5), and 10% by weight of gulbi powder prepared in step (7) are mixed in a mixer Mixed using a kkujippong mixed powder was prepared.
(9) 고추장 소스 총 중량 기준으로, 고추장 80 중량%, 고춧가루 1.8 중량%. 엿기름 0.6 중량%, 소금 1.4 중량%, 물엿 2.2 중량% 및 찹쌀가루 1 중량%와 상기 (6)단계의 제조한 녹차 추출액 7 중량% 및 상기 (8)단계의 제조한 꾸지뽕 혼합 분말 6 중량%를 혼합한 고추장 소스를 7℃에서 6시간 동안 숙성한 후 멸균처리하였다.(9) Based on the total weight of red pepper paste sauce, 80% by weight of red pepper paste, 1.8% by weight of red pepper powder. 0.6% by weight of malt, 1.4% by weight of salt, 2.2% by weight of starch syrup and 1% by weight of glutinous rice flour, 7% by weight of the green tea extract prepared in the step (6), and 6% by weight of the kujippong mixed powder prepared in the step (8) The mixed red pepper paste sauce was aged at 7° C. for 6 hours and then sterilized.
비교예 1 내지 2. 약용식물을 함유한 고추장 굴비 소스 제조Comparative Examples 1 to 2. Preparation of Gochujang Gulbi Sauce Containing Medicinal Plants
제조예 1의 방법으로 고추장 굴비 소스를 제조하되, (7)단계의 꾸지뽕 혼합 분말 혼합 시 상기 표 1의 배합비로 배합한 꾸지뽕 혼합 분말을 이용하여 비교예 1 및 2의 고추장 굴비 소스를 각각 제조하였다.The gochujang gulbi sauce was prepared by the method of Preparation Example 1, but the red pepper paste gulbi sauce of Comparative Examples 1 and 2 was prepared by using the kujippong mixed powder blended in the mixing ratio of Table 1 when mixing the kujippong mixed powder in step (7), respectively. .
비교예 3. 약용식물과 굴비 분말을 함유한 고추장 굴비 소스 제조Comparative Example 3. Preparation of Gochujang Gulbi Sauce Containing Medicinal Plants and Gulbi Powder
제조예 2의 방법으로 고추장 굴비 소스를 제조하되, (8)단계의 꾸지뽕 혼합 분말 혼합 시 상기 표 1의 배합비로 배합한 꾸지뽕 혼합 분말을 이용하여 비교예 3의 고추장 굴비 소스를 제조하였다.The gochujang gulbi sauce was prepared by the method of Preparation Example 2, but the red pepper paste gulbi sauce of Comparative Example 3 was prepared by using the kujippong mixed powder blended in the mixing ratio of Table 1 when mixing the cujippong mixed powder in step (8).
비교예 4. 약용식물을 함유한 고추장 굴비 소스 제조Comparative Example 4. Preparation of Gochujang Gulbi Sauce Containing Medicinal Plants
(1) 완숙되기 직전의 꾸지뽕 열매를 선별 수확하고 2~4절한 후 동결건조기를 이용하여 건조하고, 재료의 성상이 변성되는 것을 억제하기 위해 액체질소를 이용한 저온 분쇄 방법으로 10~20 ㎛ 크기로 분쇄하여 꾸지뽕 열매 분말을 제조하였다.(1) Select and harvest Cuji mulberry fruits just before ripening, cut 2 to 4, and dry them using a freeze dryer. Pulverized to prepare kkujippong fruit powder.
(2) 꾸지뽕 잎은 잘 세척한 후 70℃의 건조기에서 8시간 동안 건조하고, 재료의 성상이 변성되는 것을 억제하기 위해 액체질소를 이용한 저온 분쇄 방법으로 10~20 ㎛ 크기로 분쇄하여 꾸지뽕 잎 분말을 제조하였다.(2) Cuji mulberry leaves are washed well and dried in a dryer at 70° C. for 8 hours, and in order to suppress the denaturation of the material, a low-temperature grinding method using liquid nitrogen is used to grind them to a size of 10-20 μm. was prepared.
(3) 10~15 ㎝ 길이의 보리싹을 채취하여 세척한 후 물기를 제거하고 30℃의 건조기에서 72시간 동안 완전히 건조한 후, 재료의 성상이 변성되는 것을 억제하기 위해 액체질소를 이용한 저온 분쇄 방법으로 10~20 ㎛ 크기로 분쇄하여 보리싹 분말을 제조하였다.(3) After harvesting and washing 10-15 cm long barley sprouts, removing the water and drying them completely in a dryer at 30°C for 72 hours, a low-temperature grinding method using liquid nitrogen to prevent the properties of the material from being denatured. was pulverized to a size of 10 to 20 μm with a barley sprout powder.
(4) 선별 세척한 비트를 0.5~1 ㎝의 두께로 절단하고 70℃에서 12시간 건조하고, 재료의 성상이 변성되는 것을 억제하기 위해 액체질소를 이용한 저온 분쇄 방법으로 10~20 ㎛ 크기로 분쇄하여 비트 분말을 제조하였다.(4) The selected and washed bits are cut to a thickness of 0.5 to 1 cm, dried at 70° C. for 12 hours, and pulverized to a size of 10 to 20 μm by a low-temperature grinding method using liquid nitrogen to prevent material properties from being denatured. to prepare beet powder.
(5) 홍국쌀은 70℃에서 12시간 동안 건조하고, 재료의 성상이 변성되는 것을 억제하기 위해 액체질소를 이용한 저온 분쇄 방법으로 10~20 ㎛ 크기로 분쇄하여 홍국쌀 분말을 제조하였다.(5) Hongkuk rice was dried at 70° C. for 12 hours, and in order to suppress material properties from being denatured, it was crushed to a size of 10-20 μm by a low-temperature grinding method using liquid nitrogen to prepare red rice powder.
(6) 선별한 녹차에 녹차 대비 정제수 15배(v/w) 첨가하여 60℃에서 12시간 동안 추출한 후 여과하여 녹차 추출액을 제조하였다.(6) 15 times (v/w) of purified water compared to green tea was added to the selected green tea, extracted at 60° C. for 12 hours, and then filtered to prepare a green tea extract.
(7) 꾸지뽕 혼합 분말 총 중량 기준으로, 상기 (1)단계의 제조한 꾸지뽕 열매 분말 40 중량%, 상기 (2)단계의 제조한 꾸지뽕 잎 분말 10 중량%, 상기 (3)단계의 제조한 보리싹 분말 30 중량%, 상기 (4)단계의 제조한 비트 분말 10 중량% 및 상기 (5)단계의 제조한 홍국쌀 분말 10 중량%를 혼합기를 이용하여 혼합하여 꾸지뽕 혼합 분말을 제조하였다.(7) Based on the total weight of the cujippong mixed powder, 40% by weight of the cujibbong fruit powder prepared in the step (1), 10% by weight of the cujibbong leaf powder prepared in the step (2), the barley prepared in the step (3) 30% by weight of sprout powder, 10% by weight of beet powder prepared in step (4), and 10% by weight of red rice powder prepared in step (5) were mixed using a mixer to prepare kkujippong mixed powder.
(8) 고추장 소스 총 중량 기준으로, 고추장 80 중량%, 고춧가루 1.8 중량%. 엿기름 0.6 중량%, 소금 1.4 중량%, 물엿 2.2 중량% 및 찹쌀가루 1 중량%와 상기 (6)단계의 제조한 녹차 추출액 10 중량% 및 상기 (7)단계의 제조한 꾸지뽕 혼합 분말 3 중량%를 혼합한 고추장 소스를 7℃에서 6시간 동안 숙성한 후 멸균처리하였다.(8) Based on the total weight of red pepper paste sauce, 80% by weight of red pepper paste, 1.8% by weight of red pepper powder. 0.6% by weight of malt, 1.4% by weight of salt, 2.2% by weight of starch syrup and 1% by weight of glutinous rice flour, 10% by weight of the green tea extract prepared in the step (6), and 3% by weight of the kujippong mixed powder prepared in the step (7) The mixed red pepper paste sauce was aged at 7° C. for 6 hours and then sterilized.
실시예 1: 총 페놀화합물 함량 측정Example 1: Measurement of total phenolic compound content
총 페놀화합물 함량은 폴린-데니스(Folin-Denis) 방법에 따라 분석하였다. 제조된 각각의 시료 추출액을 조제한 후, 이 시료액 1 ㎖에 증류수 3 ㎖를 넣고 Folin & Ciocalteau's phenol reagent 1 ㎖를 첨가한 후 27℃ 쉐이킹배스(Shaking bath)에서 혼합하였다. 5분 후 NaCO3 포화용액 1 ㎖를 넣고 혼합하여 실온에서 1시간 방치한 후 640 nm에서 분광광도계(UV-1650PC, SHIMADZU)로 흡광도를 측정하였다. 페놀화합물 함량은 클로로겐산(chlorogenic acid)의 농도를 이용하여 검량선을 작성한 다음 정량하였다.The total phenolic compound content was analyzed according to the Folin-Denis method. After preparing each prepared sample extract, 3 ml of distilled water was added to 1 ml of the sample solution, 1 ml of Folin &Ciocalteau's phenol reagent was added, and then mixed in a shaking bath at 27°C. After 5 minutes, 1 ml of a saturated NaCO 3 solution was added, mixed, left at room temperature for 1 hour, and absorbance was measured at 640 nm with a spectrophotometer (UV-1650PC, SHIMADZU). The phenolic compound content was quantified after preparing a calibration curve using the concentration of chlorogenic acid.
각각의 제조예들과 비교예들의 방법으로 제조된 고추장 굴비 소스의 총 페놀화합물 함량은 표 2에 나타내었다. 표 2에서 알 수 있는 바와 같이, 클로로겐산으로 정량한 총페놀 함량을 기준으로 제조예 1과 2는 각각 157.2 ppm과 169.5 ppm으로 나타났고, 반면 동일농도에서 비교예 1은 110.7 ppm, 비교예 2는 121.0 ppm, 그리고 비교예 3은 138.4 ppm으로, 제조예들의 방법으로 제조한 소스의 페놀 화합물 함량이 전반적으로 높게 나타났다. The total phenolic compound content of the gochujang gulbi sauce prepared by the methods of each of the Preparation Examples and Comparative Examples is shown in Table 2. As can be seen from Table 2, based on the total phenol content quantified with chlorogenic acid, Preparation Examples 1 and 2 were respectively 157.2 ppm and 169.5 ppm, whereas at the same concentration, Comparative Example 1 was 110.7 ppm and Comparative Example 2 was 121.0 ppm, and Comparative Example 3 was 138.4 ppm, indicating that the phenolic compound content of the sources prepared by the methods of Preparation Examples was overall high.
실시예 2. 플라보노이드 함량Example 2. Flavonoid content
총 플라보노이드 함량 측정은 각 소스 추출액 시료를 적정 농도로 제조하고 이 검액 1.0 ㎖를 시험관에 취하고 10 ㎖의 디에틸렌 글리콜(diethylen glycol)을 가하여 잘 혼합하였다. 다시 여기에 1N NaOH 0.1 ㎖를 잘 혼합시켜 37℃의 항온수조(water bath)에서 1시간 동안 반응시킨 후 420 nm에서 흡광도를 측정하였다. 공시험은 시료 용액 대신 50% 메탄올(methanol) 용액을 동일하게 처리하며, 표준곡선은 나린진(naringin)(Sigma Co., USA)을 이용하여 작성하고 이로부터 총 플라보노이드 함량을 구하였다.To measure the total flavonoid content, each source extract sample was prepared at an appropriate concentration, 1.0 ml of the sample solution was taken in a test tube, 10 ml of diethylene glycol was added, and the mixture was well mixed. Again, 0.1 ml of 1N NaOH was mixed well and reacted for 1 hour in a water bath at 37° C., and then absorbance was measured at 420 nm. In the blank test, a 50% methanol solution was treated identically instead of the sample solution, and the standard curve was prepared using naringin (Sigma Co., USA), and the total flavonoid content was obtained therefrom.
각각의 제조예들과 비교예들의 방법으로 제조된 고추장 굴비 소스의 플라보노이드 함량은 표 3에 나타내었다. 표 3에서 알 수 있는 바와 같이, 플라보노이드 함량은 제조예 1과 제조예 2가 각각 22.4 ppm, 28.4 ppm으로 나타난 반면, 비교예 1, 2와 3은 각각 15.6 ppm, 14.6 ppm 그리고 16.4 ppm으로 나타나, 제조예들의 방법으로 제조한 소스의 플라보노이드 함량이 상대적으로 높게 나타났다. Table 3 shows the flavonoid content of the gochujang oyster sauce prepared by the methods of each of the Preparation Examples and Comparative Examples. As can be seen in Table 3, the flavonoid content of Preparation Example 1 and Preparation Example 2 was 22.4 ppm and 28.4 ppm, respectively, whereas Comparative Examples 1, 2 and 3 were 15.6 ppm, 14.6 ppm and 16.4 ppm, respectively. The flavonoid content of the sauce prepared by the method of Preparation Examples was relatively high.
실시예 3: DPPH 라디칼 소거능 시험Example 3: DPPH radical scavenging ability test
항산화성을 알아보기 위해 각 시료 추출물을 수소전자공여능에 의해 항산화 활성을 측정하였다. 여러 농도의 소스 시료를 메탄올(or DMSO) 용매로 희석하여, 900 ㎕의 DPPH 용액(100 μM)과 각 시료 100 ㎕를 혼합하여 교반하였다. 이 혼합 시료를 암소에서 30분간 반응시킨 후 517 nm에서 흡광도를 측정하였다. 수소전자공여능은 각 실험을 3회 반복하여 평균을 낸 다음 대조구에 대한 흡광도의 감소 정도를 다음 식에 의하여 계산하였다.To investigate the antioxidant properties, the antioxidant activity of each sample extract was measured by hydrogen electron donating ability. Source samples of various concentrations were diluted with methanol (or DMSO) solvent, 900 μl of DPPH solution (100 μM) and 100 μl of each sample were mixed and stirred. The mixed sample was reacted in the dark for 30 minutes, and then absorbance was measured at 517 nm. The hydrogen electron donating ability was averaged by repeating each experiment three times, and then the degree of decrease in absorbance for the control was calculated by the following equation.
An = (A0-A)/A0 × 100An = (A 0 -A)/A 0 × 100
An: DPPH 라디칼 소거능에 대한 항산화 활성(%)An: Antioxidant activity on DPPH radical scavenging activity (%)
A0: 시료가 첨가되지 않은 DPPH 용액의 흡광도A 0 : Absorbance of DPPH solution without sample added
A: 반응용액 중의 DPPH와 시료의 반응한 흡광도A: Absorbance of reaction between DPPH and sample in the reaction solution
각각의 제조예들과 비교예들의 방법으로 제조된 고추장 굴비 소스의 DPPH 라디칼 소거활성을 표 4에 나타내었다. 표 4에서 알 수 있는 바와 같이, DPPH 라디칼 소거활성은 각 시료 5,000 ppm의 농도에서 무처리에 비해 제조예 1은 57%, 제조예 2는 62%의 DPPH 라디칼 소거활성을 보인 반면, 동일농도에서 비교예 1, 2와 3은 각각 23.0%, 30.6%와 46.2%의 DPPH 라디칼 소거활성을 보인 것으로 나타나, 제조예들의 방법으로 제조한 소스의 DPPH 라디칼 소거활성이 상대적으로 높게 나타났다. Table 4 shows the DPPH radical scavenging activity of the red pepper paste oyster sauce prepared by the methods of each of the Preparation Examples and Comparative Examples. As can be seen from Table 4, the DPPH radical scavenging activity was 57% in Preparation Example 1 and 62% in Preparation Example 2 compared to untreated at a concentration of 5,000 ppm of each sample, whereas the DPPH radical scavenging activity was 62% at the same concentration. Comparative Examples 1, 2 and 3 showed DPPH radical scavenging activity of 23.0%, 30.6%, and 46.2%, respectively, and the DPPH radical scavenging activity of the source prepared by the method of Preparation Examples was relatively high.
실시예 4: 아질산염 소거능 시험Example 4: Nitrite scavenging ability test
항산화성을 알아보기 위한 또 다른 방법의 하나로서 아질산염 소거작용의 측정은 1 mM NaNO2 20 ㎕에 각각의 시료 추출액 40 ㎕와 0.1N HCl(pH 1.2) 또는 0.2M citrate buffer(pH 4.2) 또는 0.2M citrate buffer(pH 6.0)을 140 ㎕ 사용하여 부피를 200 ㎕로 맞추었다. 이 반응액을 37℃ 항온수조에서 1시간 반응시킨 후 2% 아세트산 1000 ㎕, Griess 시약(30% 아세트산으로 조제한 1% 설파닐산(sulfanilic acid)과 1% 나프틸아민(naphthylamine)을 1:1 비율로 혼합한 것, 사용 직전에 조제) 80 ㎕를 가하여 잘 혼합하고 빛을 차단한 상온에서 15분간 반응시킨 후 520 nm에서 흡광도를 측정하여 아래와 같이 아질산염 소거능을 구하였다.As another method for investigating antioxidant activity, the measurement of nitrite scavenging activity is performed with 40 μl of each sample extract in 20 μl of 1 mM NaNO 2 and 0.1N HCl (pH 1.2) or 0.2M citrate buffer (pH 4.2) or 0.2 Using 140 μl of M citrate buffer (pH 6.0), the volume was adjusted to 200 μl. After reacting this reaction solution in a constant temperature bath at 37°C for 1 hour, 1000 μl of 2% acetic acid, Griess reagent (1% sulfanilic acid prepared with 30% acetic acid and 1% naphthylamine) were mixed in a 1:1 ratio. (prepared immediately before use) was added, mixed well, and reacted for 15 minutes at room temperature where light was blocked. Absorbance was measured at 520 nm to obtain nitrite scavenging ability as follows.
N(%) = [1-(A-C)/B] × 100N(%) = [1-(A-C)/B] × 100
N: 아질산염 소거능(nitrite scavenging ability)N: nitrite scavenging ability
A: 시료에 1mM NaNO2를 첨가하여 1시간 동안 반응시킨 후 흡광도A: Absorbance after adding 1 mM NaNO 2 to the sample and reacting for 1 hour
B: 1 mM NaNO2 흡광도B: 1 mM NaNO 2 absorbance
C: 대조구 흡광도C: control absorbance
각각의 제조예들과 비교예들의 방법으로 제조된 고추장 굴비 소스의 아질산염 소거활성을 표 5에 나타내었다. 표 5에서 알 수 있는 바와 같이, 아질산염 소거활성은 동일 농도에서 무처리에 비해 제조예 1은 비해 42.6%, 제조예 2는 48.3%의 활성을 보인 반면, 비교예 1, 2와 3은 각각 22.6%, 23.4% 그리고 31.2%로 나타나, 제조예들의 방법으로 제조한 소스의 아질산염 소거활성이 상대적으로 높게 나타났다. Table 5 shows the nitrite scavenging activity of the gochujang oyster sauce prepared by the methods of each of the Preparation Examples and Comparative Examples. As can be seen from Table 5, the nitrite scavenging activity was 42.6% in Preparation Example 1 and 48.3% in Preparation Example 2 compared to untreated at the same concentration, whereas Comparative Examples 1, 2 and 3 were 22.6%, respectively. %, 23.4%, and 31.2%, the nitrite scavenging activity of the sources prepared by the methods of Preparation Examples was relatively high.
실시예 5: 관능적 특성Example 5: Sensory Characteristics
관능검사는 청소년 20명(남녀 10명씩), 일반주부 20명, 성인남성 20명, 65세 이상 일반인 20명(남녀 10명씩)하여 총 80명을 대상으로 각각의 고추장 굴비 소스를 굴비살에 버무린 후 섭취하게 하였다. 그 다음, 색, 향, 맛 및 기호도를 구분하여 1점 매우 나쁘다, 4점 나쁘다, 3점 보통이다, 4점 좋다, 5점 매우 좋음으로 나타나는 5점 기호척도법을 사용하였다. The sensory test was conducted on 20 adolescents (10 males and females), 20 general housewives, 20 adult males, and 20 general people (10 males and females) aged 65 and over, for a total of 80 people. was then ingested. Then, color, scent, taste and preference were used, and a 5-point sign scale was used, indicating 1 point very bad, 4 points bad, 3 points average, 4 points good, and 5 points very good.
표 6에서 알 수 있는 바와 같이, 각각의 제조예들과 비교예들의 방법으로 제조된 고추장 소스 시료의 관능평가를 실시한 결과, 색, 향, 맛 및 종합적인 기호도 모두에서 비교예들의 방법으로 제조한 것에 비하여 각각의 제조예들의 방법으로 제조한 것이 평가자들에 의해 선호됨을 확인할 수 있었다. 따라서 제조예들의 방법으로 제조한 소스의 관능적인 특성이 상당히 개선되었음을 알 수 있었다.As can be seen in Table 6, as a result of performing sensory evaluation of the red pepper paste sauce samples prepared by the methods of each of the Preparation Examples and Comparative Examples, the color, flavor, taste, and overall preference were prepared by the method of Comparative Examples. Compared to that, it was confirmed that the ones manufactured by the methods of each of the preparation examples were preferred by the evaluators. Therefore, it can be seen that the sensory characteristics of the sauces prepared by the methods of Preparation Examples are significantly improved.
이상에서 본 발명의 제조예 및 실시예가 제시되어 있지만 본 발명이 상기에 한정되는 것은 아니며 본 발명의 기술 사상 범위 내에서 다양하게 변형 가능하고 이러한 변형은 하기한 본 발명의 청구범위에 속한다 할 것이다.Although manufacturing examples and examples of the present invention have been presented above, the present invention is not limited to the above, and various modifications can be made within the technical spirit of the present invention, and such modifications will fall within the scope of the claims of the present invention.
Claims (6)
(2) 보리싹을 150~170℃에서 2~4분간 덖어준 후 40~60℃에서 36~60시간 동안 건조하고 분쇄하여 보리싹 분말을 제조하는 단계;
(3) 비트를 40~60℃에서 24~48시간 동안 건조하고 분쇄하여 비트 분말을 제조하는 단계;
(4) 홍국쌀을 40~60℃에서 24~48시간 동안 건조하고 분쇄하여 홍국쌀 분말을 제조하는 단계;
(5) 녹차에 녹차 대비 물 10~20배(v/w)를 첨가하여 80~90℃에서 3~6시간 동안 추출하여 녹차 추출액을 제조하는 단계;
(6) 꾸지뽕 혼합 분말 총 중량 기준으로, 꾸지뽕 열매 분말 35~45 중량%와 상기 (1)단계의 제조한 꾸지뽕 잎 분말 8~12 중량%, 상기 (2)단계의 제조한 보리싹 분말 27~33 중량%, 상기 (3)단계의 제조한 비트 분말 8~12 중량% 및 상기 (4)단계의 제조한 홍국쌀 분말 8~12 중량%를 혼합하여 꾸지뽕 혼합 분말을 제조하는 단계; 및
(7) 고추장 소스 총 중량 기준으로, 고추장 78~82 중량%, 고춧가루 1.6~2 중량%. 엿기름 0.5~0.7 중량%, 소금 1.2~1.6 중량%, 물엿 2~2.4 중량% 및 찹쌀가루 0.8~1.2 중량%와 상기 (5)단계의 제조한 녹차 추출액 6~8 중량% 및 상기 (6)단계의 제조한 꾸지뽕 혼합 분말 5~7 중량%를 혼합한 고추장 소스를 4~10℃에서 5~7시간 동안 숙성하는 단계를 포함하여 제조하는 것을 특징으로 하는 고추장 굴비 소스의 제조방법.(1) steam-treating Cuji mulberry leaves with steam at 90 to 110 ° C. for 30 to 60 seconds, followed by drying and pulverizing at 40 to 60 ° C. for 12 to 36 hours to prepare Cuji mulberry leaf powder;
(2) roasting barley sprouts at 150 to 170° C. for 2 to 4 minutes, drying and pulverizing them at 40 to 60° C. for 36 to 60 hours to prepare barley sprout powder;
(3) drying and pulverizing the beets at 40 to 60° C. for 24 to 48 hours to prepare a beet powder;
(4) drying and pulverizing hongguk rice at 40 to 60° C. for 24 to 48 hours to prepare hongguk rice powder;
(5) preparing a green tea extract by adding 10 to 20 times (v/w) of water compared to green tea to green tea and extracting it at 80 to 90° C. for 3 to 6 hours;
(6) Based on the total weight of the cujippong mixed powder, 35-45% by weight of the cujibbong fruit powder and 8-12% by weight of the cujibbong leaf powder prepared in the step (1), the barley sprout powder prepared in the step (2) 27- 33% by weight, 8 to 12% by weight of the beet powder prepared in the step (3) and 8 to 12% by weight of the red rice powder prepared in the step (4) to prepare a kkujippong mixed powder; and
(7) Based on the total weight of red pepper paste sauce, red pepper paste 78~82% by weight, red pepper powder 1.6~2% by weight. 0.5 to 0.7% by weight of malt, 1.2 to 1.6% by weight of salt, 2 to 2.4% by weight of starch syrup, and 0.8 to 1.2% by weight of glutinous rice flour, 6 to 8% by weight of the green tea extract prepared in step (5), and step (6) A method of manufacturing gochujang gulbi sauce, characterized in that it comprises the step of aging the red pepper paste sauce mixed with 5-7 wt% of the prepared Cujippong mixed powder at 4-10°C for 5-7 hours.
(2) 보리싹을 150~170℃에서 2~4분간 덖어준 후 40~60℃에서 36~60시간 동안 건조하고 분쇄하여 보리싹 분말을 제조하는 단계;
(3) 비트를 40~60℃에서 24~48시간 동안 건조하고 분쇄하여 비트 분말을 제조하는 단계;
(4) 홍국쌀을 40~60℃에서 24~48시간 동안 건조하고 분쇄하여 홍국쌀 분말을 제조하는 단계;
(5) 녹차에 녹차 대비 물 10~20배(v/w)를 첨가하여 80~90℃에서 3~6시간 동안 추출하여 녹차 추출액을 제조하는 단계;
(6) 꾸지뽕 혼합 분말 총 중량 기준으로, 꾸지뽕 열매 분말 27~33 중량% 및 굴비 분말 8~12 중량%와 상기 (1)단계의 제조한 꾸지뽕 잎 분말 8~12 중량%, 상기 (2)단계의 제조한 보리싹 분말 27~33 중량%, 상기 (3)단계의 제조한 비트 분말 8~12 중량% 및 상기 (4)단계의 제조한 홍국쌀 분말 8~12 중량%를 혼합하여 꾸지뽕 혼합 분말을 제조하는 단계; 및
(7) 고추장 소스 총 중량 기준으로, 고추장 78~82 중량%, 고춧가루 1.6~2 중량%. 엿기름 0.5~0.7 중량%, 소금 1.2~1.6 중량%, 물엿 2~2.4 중량% 및 찹쌀가루 0.8~1.2 중량%와 상기 (5)단계의 제조한 녹차 추출액 6~8 중량% 및 상기 (6)단계의 제조한 꾸지뽕 혼합 분말 5~7 중량%를 혼합한 고추장 소스를 4~10℃에서 5~7시간 동안 숙성하는 단계를 포함하여 제조하는 것을 특징으로 하는 고추장 굴비 소스의 제조방법.(1) steam-treating Cuji mulberry leaves with steam at 90 to 110 ° C. for 30 to 60 seconds, followed by drying and pulverizing at 40 to 60 ° C. for 12 to 36 hours to prepare Cuji mulberry leaf powder;
(2) roasting barley sprouts at 150 to 170° C. for 2 to 4 minutes, drying and pulverizing them at 40 to 60° C. for 36 to 60 hours to prepare barley sprout powder;
(3) drying and pulverizing the beets at 40 to 60° C. for 24 to 48 hours to prepare a beet powder;
(4) drying and pulverizing hongguk rice at 40 to 60° C. for 24 to 48 hours to prepare hongguk rice powder;
(5) preparing a green tea extract by adding 10 to 20 times (v/w) of water compared to green tea to green tea and extracting it at 80 to 90° C. for 3 to 6 hours;
(6) Based on the total weight of the cucurbita mixed powder, 27 to 33% by weight of cujippong fruit powder and 8 to 12% by weight of the gulbi powder and 8 to 12% by weight of the Curcuma leaf powder prepared in step (1), step (2) 27 to 33% by weight of the barley sprout powder prepared in preparing a; and
(7) Based on the total weight of red pepper paste sauce, red pepper paste 78~82% by weight, red pepper powder 1.6~2% by weight. 0.5 to 0.7% by weight of malt, 1.2 to 1.6% by weight of salt, 2 to 2.4% by weight of starch syrup, and 0.8 to 1.2% by weight of glutinous rice flour, 6 to 8% by weight of the green tea extract prepared in step (5), and step (6) A method of producing gochujang gulbi sauce, characterized in that it comprises the step of aging the red pepper paste sauce mixed with 5-7 wt% of the prepared Cujippong mixed powder at 4-10 °C for 5-7 hours.
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| KR20150144960A (en) * | 2014-06-18 | 2015-12-29 | 장정우 | The manufacturing method of Functional Korean hot pepper paste from the Berries of Korean Cudrania tricuspidata |
| KR102005790B1 (en) * | 2018-06-12 | 2019-07-31 | 농업회사법인향적원유한회사 | Method for producing functional Kochujang comprising medicinal plants |
| KR102084331B1 (en) * | 2018-11-13 | 2020-03-03 | 김세한 | Manufacturing method of gochujang having red yeast rice |
| KR20200067405A (en) * | 2018-12-04 | 2020-06-12 | 최영주 | Manufacturing method of Red pepper paste using yellow corvina powder with Green tea, its Product thereby |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20150144960A (en) * | 2014-06-18 | 2015-12-29 | 장정우 | The manufacturing method of Functional Korean hot pepper paste from the Berries of Korean Cudrania tricuspidata |
| KR102005790B1 (en) * | 2018-06-12 | 2019-07-31 | 농업회사법인향적원유한회사 | Method for producing functional Kochujang comprising medicinal plants |
| KR102084331B1 (en) * | 2018-11-13 | 2020-03-03 | 김세한 | Manufacturing method of gochujang having red yeast rice |
| KR20200067405A (en) * | 2018-12-04 | 2020-06-12 | 최영주 | Manufacturing method of Red pepper paste using yellow corvina powder with Green tea, its Product thereby |
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