KR102345420B1 - Gochujang with rice-nuruk and manufacturing method thereof - Google Patents

Abstract

The present invention relates to rice yeast red pepper paste exhibiting excellent quality, taste and flavor by using rice yeast and a method for producing the same. The present invention has developed a method for producing rice yeast red pepper paste, which not only significantly shortens a fermentation period by comprising rice yeast in order to overcome the limitations of the existing red pepper paste recipe which has a high sodium content and requires a relatively long fermentation time, but also provides excellent taste and flavor while having excellent functionality by comprising yeast salt and yeast salted seafood.

Description

Rice yeast red pepper paste and manufacturing method thereof {Gochujang with rice-nuruk and manufacturing method thereof}

The present invention relates to rice yeast red pepper paste showing excellent quality, taste and aroma using rice yeast and a method for producing the same.

Fermentation is one of the reaction processes that generate energy and organic products, and is a process in which microorganisms obtain energy by decomposing organic nutrients such as glucose in an anaerobic environment. In addition, microorganisms involved in fermentation themselves enter the human body and have beneficial effects known as probiotics, which have a special effect on health. In 2006, 3 out of 5 health foods selected by the US Health magazine are fermented foods, and as various physiological activities due to the fermentation process are known, fermented foods are recognized as health functional foods worldwide. From a long time ago, microbes, from fermented dairy products to various sauces, kimchi, fermented sausages, pharmaceuticals, and feed additives for livestock, have been closely related directly or indirectly to human life according to their characteristics. Fermented food has a higher flavor than conventional food, has antibacterial activity by generating bacteriocin, a substance that inhibits the growth of microorganisms, and plays a role in inhibiting the growth of spoilage bacteria in food by generating a large amount of lactic acid (Biosci Biotech) Bioch 61: 1211-1212, 1997).

Gochujang is a traditional Korean fermented food made by fermenting soybeans along with soybean paste, soybean paste, and ssamjang. It contains red pepper powder, soybean, and starch as main ingredients. , and has a well-balanced umami taste. In addition, as an excellent Korean traditional food, it is used in a variety of dishes as much as sauces such as hot sauce, chili sauce, and tomato ketchup, which are popular Western sauces. J Food Sci Technol, 32: 851-859, 2000). Recently, the selection criteria of consumers who choose gochujang has also changed with the changes of the times, and it is changing to a tendency to value sensory characteristics such as taste, color, and fragrance and the functionality of food. In particular, excessive use of salt added to red pepper paste can cause various adult diseases, such as high blood pressure, stroke, stomach cancer, kidney disease, liver cirrhosis, and chronic kidney failure. have. However, if the salinity is suddenly lowered, it may feel tasteless, and since fermented foods require aging for a certain period of time, abnormal fermentation occurs during the aging and storage process. difficult situation.

On the other hand, yeast is a yeast mold that grows on cooked grains in a warm and humid environment. Specifically, under suitable conditions, microscopic yeast mold spores settle in cooked grains such as barley, wheat, and rice, and fungal cells reproduce with germinated mycelium. It refers to a mass of fungal grains that form a network known as a mycelium and grow white fluffy clumps. Yeast has excellent ability to break down the molecular structure of starch and protein into small pieces, making it possible to perfectly ingest and absorb the nutrients of grains, as well as the unique taste such as sweetness and umami. Yeast is used as a fermenting agent for making traditional liquors such as makgeolli and yakju, which are representative of Korea, and is made by crushing grains such as barley or wheat, adding moisture to form them, and then exposing them to the environment to allow various fermenting microorganisms to grow.

Under this background, the present inventors have completed the present invention by identifying manufacturing conditions that have excellent taste, flavor and quality while lowering salinity by preparing red pepper paste using koji salt and fermented salted fermented salt containing rice koji.

One object of the present invention is to provide a rice malt red pepper paste comprising rice koji, koji salt, fermented salted fish, soybean paste powder, glutinous rice, and red pepper powder.

Another object of the present invention is to prepare yeast salt by (a) mixing rice yeast, sea salt, and water in a weight ratio of 2: 1:4, and fermenting it at 20 to 26°C for 10 to 15 days; (b) mixing rice nuruk and fish sauce in a weight ratio of 3:4 and fermenting at 20 to 26°C for 10 to 15 days to prepare fermented fermented salted fish; (c) mixing rice yeast and glutinous rice in a weight ratio of 2:1, and fermenting at 60 to 65° C. for 8 to 10 hours to prepare sweet yeast; (d) mixing the yeast salt, the yeast salted fish, the sweet yeast, soybean paste powder, and red pepper powder; And (e) put in a closed container and fermented at 20 to 26 ℃ for 10 to 25 days; It provides a method for producing rice malt red pepper paste comprising a.

This will be described in detail as follows. Meanwhile, each description and embodiment disclosed in the present invention may be applied to each other description and embodiment. That is, all combinations of the various elements disclosed herein fall within the scope of the present invention. In addition, it cannot be considered that the scope of the present invention is limited by the specific descriptions described below.

One aspect of the present invention for achieving the above object provides a rice yeast red pepper paste comprising rice yeast, yeast salt, yeast salt, soybean paste powder, glutinous rice, and red pepper powder.

The red pepper paste of the present invention is our own traditional fermented food along with soy sauce and soybean paste. It is a complex seasoning and a favorite food. The taste and aroma of red pepper paste varies depending on the type of raw material used in the production of red pepper paste, the manufacturing method, and the type of microorganisms involved in fermentation.

The yeast of the present invention is a fermenting agent to be made by propagating a fungus having an enzyme for making alcohol on grains. It can be classified as improved yeast made by inoculating cultured bacteria. Traditional yeast has the advantage that the taste and flavor of fermented food vary depending on the type of yeast because various microorganisms present in the yeast decompose carbohydrates and ferment alcohol at the same time. There is a problem that there is. On the other hand, improved yeast is used only as an enzyme source that decomposes starch during soaking, and safe fermentation and contamination of various bacteria are prevented, so that fermented food of constant quality can be obtained at all times. Traditional Korean yeast is a microbial organism that has been used as a starch degrading enzyme and a source of fermenting microorganisms in the production of takju for a long time, and has been manufactured from wheat (wheat) as a main ingredient.

In contrast, the yeast of the present invention means rice yeast using rice or non-glutinous rice as a raw material. The rice nuruk of the present invention may be prepared by steaming rice or non-glutinous rice, mixing with koji bacteria and then culturing, but the manufacturing method of rice nuruk is not limited thereto.

The yeast refers to fermenting microorganisms, and Aspergillus genus or Rhizopus genus, Bacillus genus, Lactobacillus genus, Lichtheimia genus, and Monascus ) genus strains, or mixed strains thereof, etc., but if inoculated to grains and can proceed with fermentation, the type is not limited.

"Koruk salt" of the present invention means salt prepared by mixing rice koji and sea salt, and is distinguished from general salt such as sea salt. The yeast salt of the present invention has a lower sodium content and increased umami compared to general salt, so it can be used as a seasoning for various dishes.

The yeast salt is specifically prepared by mixing rice yeast and sea salt in a weight ratio of 2: 1 and fermenting at 20 to 26 ° C for 10 to 15 days, more specifically, dissolving 150 g of sea salt in 400 ml of warm water and then 300 g of rice yeast After mixing, it may be prepared by fermentation at room temperature for 10 to 15 days. The sea salt refers to salt made by evaporating only moisture by wind and sunlight by drawing seawater into a salt farm, and is rich in minerals and moisture such as calcium, magnesium, zinc, potassium, and iron. In the present invention, the method of obtaining the sea salt is not limited, such as directly producing and using the salt, or purchasing and using a commercially available product.

In a specific embodiment of the present invention, it was confirmed that Comparative Example 1 red pepper paste prepared using normal salt, not yeast salt, had a higher salinity and low amino nitrogen content compared to Example 1 red pepper paste prepared using yeast salt. (Experimental Example 1).

As used herein, "fermented salted fish" refers to a product prepared by mixing rice yeast and fish sauce, and is distinguished from general salted fish such as anchovy fish sauce and canary fish sauce. The fermented salted fish of the present invention has a lower sodium content and increased umami than general fish sauce, so it can be used as a seasoning for various dishes.

The fermented salted fish sauce is prepared by mixing rice yeast and fish sauce in a weight ratio of 3:4 and fermenting at 20 to 26°C for 10 to 15 days. It may be prepared by fermentation for 15 days. The fish sauce is a traditional fermented seafood in which raw materials are decomposed and aged to liquefy by self-digestion and the action of microorganisms while suppressing spoilage by adding salt to the fish. In the present invention, the method for obtaining the fish sauce is not limited, such as directly producing and using a fish sauce or purchasing and using a commercially available product. In the present invention, the fish sauce includes anchovy fish sauce or canary fish sauce.

In a specific embodiment of the present invention, it was confirmed that the salinity was high and the amino nitrogen content was low compared to that of Comparative Example 2, which was prepared using normal anchovy fish sauce instead of fermented salted fish sauce, compared to Example 1 red pepper paste prepared using fermented salted fish. (Experimental Example 1).

Meju powder of the present invention means a powder form dried and pulverized meju. In the present invention, the method for obtaining meju powder is not limited, such as directly preparing and using meju powder, or purchasing and using commercially available products.

The glutinous rice of the present invention is a kind of sticky and sticky rice. It has no amylose, which accounts for about 25-30% of the starch of other rice varieties, and contains only amylopectin as starch, indicating stickiness.

Red pepper powder of the present invention refers to a powder dried and ground red pepper. In the present invention, the method of obtaining the red pepper powder is not limited, such as directly preparing and using it, or purchasing and using commercially available products.

Rice yeast red pepper paste of the present invention 40 to 60 parts by weight of rice yeast, 40 to 60 parts by weight of koji salt, 40 to 50 parts by weight of fermented salted fish, 10 to 20 parts by weight of soybean paste, 20 to 30 parts by weight of glutinous rice, and 40 to 60 parts by weight of red pepper powder It may include wealth. If rice yeast is included in less than 40 parts by weight in the rice yeast red pepper paste of the present invention, fermentation may not proceed, and when rice yeast is included in more than 60 parts by weight, the decomposition of soy protein by microorganisms may not be preferably performed.

In a specific embodiment of the present invention, as a result of performing a sensory evaluation on Gochujang of Example 1 containing 500 g of rice yeast and 250 g of glutinous rice, or Comparative Example 3 red pepper paste containing 250 g of rice yeast and 500 g of glutinous rice, as a result of comparison, Comparative Example 3 red pepper paste It was confirmed that the evaluation of silver viscosity and taste was negative compared to that of Example 1 red pepper paste (Experimental Example 3).

Rice yeast red pepper paste of the present invention may be characterized as exhibiting a salinity of 3 to 8%, specifically 4 to 6%. In general, considering that the salinity of commercially available red pepper paste is 8 to 9%, rice yeast red pepper paste of the present invention has a low salinity, so people who need to control sodium intake, such as patients and children, can take it without burden.

Rice yeast red pepper paste of the present invention may have an amino nitrogen content of 250 to 350 mg%. Soybeans, the main raw material for making red pepper paste, are decomposed into various peptides and amino acids by the action of proteolytic enzymes. As a result of this, the amino nitrogen content tends to increase as red pepper paste matures, and amino nitrogen is generally used as an indicator to evaluate the quality of gochujang and the unique taste of gochujang.

Rice yeast red pepper paste of the present invention may be characterized as having antioxidant activity. As used herein, the term “antioxidation” refers to inhibiting oxidation, specifically inhibiting cell oxidation. Oxygen that enters the body through respiration also has a beneficial effect, such as making energy necessary for the human body, but in the process, reactive oxygen species (ROS), which is an extra oxygen that is not good for the body, is generated. Reactive oxygen species are characterized by high energy and unstable reactivity than oxygen molecules. It is known that when the amount of active oxygen increases too much, it attacks organs in the living body and causes various adult diseases and cancer. DPPH (1,1-diphenyl-2-picrylhydrazyl) is widely used to evaluate the free radical scavenging ability of natural antioxidants.

In a specific embodiment of the present invention, the DPPH of Example 1 red pepper paste prepared by the method of the present invention compared to Comparative Examples 1 and 2 red pepper paste prepared using general salt or general fish sauce, not yeast salt or fermented salted fish sauce. It was confirmed that the radical scavenging ability was the highest (Experimental Example 2).

Another aspect of the present invention comprises the steps of: (a) mixing rice yeast, sea salt, and water in a weight ratio of 2: 1:4, and fermenting at 20 to 26 °C for 10 to 15 days to prepare yeast salt; (b) mixing rice nuruk and fish sauce in a weight ratio of 3:4 and fermenting at 20 to 26°C for 10 to 15 days to prepare fermented fermented salted fish; (c) mixing rice yeast and glutinous rice in a weight ratio of 2:1, and fermenting at 60 to 65° C. for 8 to 10 hours to prepare sweet yeast; (d) mixing the yeast salt, the yeast salted fish, the sweet yeast, soybean paste powder, and red pepper powder; And (e) put in an airtight container and fermented for 10 to 25 days at 20 to 26 ℃; provides a method for producing rice malt red pepper paste, including.

The descriptions of the terms "rice koji", "sun salt", "koji salt", "fermented salted fish", "meju powder", "glutinous rice", "red pepper powder" and "red pepper paste" are the same as described above.

As used herein, the term "sweet yeast" means prepared by mixing rice koji and glutinous rice, and specifically, it is prepared by mixing rice koji and glutinous rice in a weight ratio of 2: 1, and fermenting at 60 to 65° C. for 8 to 10 hours. do. More specifically, it may be prepared by soaking 250 g of glutinous rice for 30 minutes or more and steaming, mixing 500 g of rice yeast with steamed glutinous rice, and fermenting it at 60 to 65° C. for 8 to 10 hours.

The method for producing rice yeast red pepper paste of the present invention includes a step of fermenting for 10 to 25 days. Considering that the fermentation period of general red pepper paste is more than one month, it is characterized in that the fermentation period is significantly shortened.

Another aspect of the present invention provides a food composition comprising the rice yeast red pepper paste.

The description of the term "rice kochujang" is the same as described above.

The present invention not only significantly shortens the fermentation period by including rice koji, but also includes yeast salt and fermented salted fermented fermented salted fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented fermented rice. A method for producing rice malted red pepper paste with excellent taste and aroma was developed.

Hereinafter, the present invention will be described in more detail through examples. However, these examples are for illustrative purposes only, and the scope of the present invention is not limited to these examples.

Preparation Example 1. Preparation of rice yeast red pepper paste

Preparation Example 1-1. Example 1 Preparation of red pepper paste

Prior to preparing the rice yeast red pepper paste of the present invention, yeast salt, salted yeast and sweet yeast were prepared.

First, dissolve 150g of sea salt in 400ml of hot water for yeast salt, then add 300g of rice yeast and rub enough to dissolve the rice yeast. Put in a container and stir well about once a day, and fermented yeast salt at room temperature for 10 to 15 days was refrigerated.

For fermented salted fish, mix 300g of rice malt with 400g of anchovy sauce and rub enough to dissolve the rice malt. Put in a container, stir well about once a day, and fermented fermented fermented yeast salted fish at room temperature for 10 to 15 days was refrigerated.

Next, soak 250 g of glutinous rice for at least 30 minutes to steam it, add 500 g of rice yeast to the steamed glutinous rice and stir well to mix evenly. Thereafter, it was fermented at 60 to 65° C. for 8 to 10 hours to prepare sweet yeast.

Finally, 500 g of koji salt, 500 g of fermented salted fish, 800 g of sweet yeast, 150 g of soybean powder, and 500 g of red pepper powder were mixed, put in an airtight container, and fermented at 20 to 26 ° C. for 15 days to prepare the rice yeast red pepper paste of Example 1. did

Preparation 1-2. Comparative Example 1 Gochujang

Comparative Example 1 red pepper paste was prepared in the same manner as in Example 1, except that 500 g of sea salt was additionally used instead of the yeast salt of the present invention.

Preparation Example 1-3. Comparative Example 2 Gochujang

Comparative Example 2 red pepper paste was prepared in the same manner as in Example 1, except that 500 g of anchovy fish sauce was additionally used instead of the yeast salted salt of the present invention.

Preparation Example 1-4. Comparative Example 3 Gochujang

Comparative Example 3 red pepper paste was prepared in the same manner as in Example 1 red pepper paste, except that 250 g of rice yeast and 500 g of glutinous rice were used by varying the contents of rice yeast and glutinous rice in the preparation of sweet yeast.

Preparation Example 1-5. Comparative Example 4 Gochujang

Comparative Example 4 Gochujang was a commercial brand Gochujang.

Experimental Example 1. Evaluation of physicochemical properties

Examples and Comparative Examples The salinity and amino nitrogen content of red pepper paste were compared. Specifically, the salinity test was measured using a salinity measuring instrument SS-31A, and the amino nitrogen content was adjusted to pH 8.4 with 0.1N NaOH after stirring 5 g of red pepper paste in 250 mL of distilled water for 1 hour and filtering 50 mL of the filtrate. Then, 10 mL of neutral formalin (pH 8.3) was added, and titrated again with 0.1N NaOH until pH 8.4. At this time, the number of mL of 0.1N NaOH consumed was determined as the amino-form nitrogen content.

Salinity (%) Amino nitrogen content (mg%) Example 1 4.3 288.1 Comparative Example 1 6.2 190.7 Comparative Example 2 9.6 164.6 Comparative Example 3 4.4 232.5 Comparative Example 4 8.5 179.2

Soybeans, the main raw material for making red pepper paste, are broken down into various peptides and amino acids by the action of proteolytic enzymes. As a result, the content of amino nitrogen or free amino acids tends to increase as red pepper paste matures. The amino acid nitrogen content is a component that affects the savory taste of red pepper paste and is used as a general quality indicator of red pepper paste.

Examples and Comparative Examples As a result of evaluating the salinity and amino nitrogen content of red pepper paste, as shown in Table 1, Example 1 red pepper paste exhibited a low salinity of 4.3% and high amino acid compared to commercially available Comparative Example 4 red pepper paste. It was confirmed that it represents the nitrogen content. Example The reason why the amino acid nitrogen content of red pepper paste is high can be predicted because the free amino acids of red pepper paste are increased due to the protein-degrading ability of the rice yeast strain.

In addition, it was confirmed that the red pepper paste of Comparative Examples 1 and 2 prepared using general salt or general fish sauce, not yeast salt or fermented salted fish sauce, also had higher salinity and low amino nitrogen content compared to that of Example 1.

From the above results, it can be inferred that the red pepper paste produced by the method of the present invention has excellent quality by using koji salt and yeast fish sauce while having low salinity and high amino nitrogen content.

Experimental Example 2. DPPH radical scavenging activity

Examples and Comparative Examples In order to compare and analyze the antioxidant activity of red pepper paste, the DPPH radical scavenging ability of each red pepper paste was measured. Specifically, the DPPH free radical scavenging method according to the method of Blois was modified and measured, 2 mL of DPPH solution was added, mixed, and left still for 30 minutes, then absorbance was measured at 517 nm, and electron donating ability (%) = {1 - (of the sample addition device) It was calculated by the formula of absorbance/absorbance of no-addition)} x 100.

DPPH Radical scavenging (%) Example 1 51.8 Comparative Example 1 44.5 Comparative Example 2 38.0 Comparative Example 3 48.2 Comparative Example 4 37.6

DPPH is a principle that gives away electrons when it comes into contact with a substance with reducing power to remove the radicals of DPPH, giving the characteristic purple color yellow. In the human body, it plays a role in inhibiting aging caused by active radicals, and the radical scavenging action plays an important role in preventing diseases and aging of the human body.

Examples and Comparative Examples As a result of measuring the DPPH radical scavenging ability of red pepper paste, as shown in Table 2 above, compared to Comparative Examples 1 and 2 using general salt or general fish sauce, and Comparative Example 4 red pepper paste sold in the market, the Example 1 red pepper paste prepared by the method showed the highest antioxidant activity.

Experimental Example 3. Sensory evaluation

Examples and Comparative Examples In order to evaluate the preference of red pepper paste, sensory evaluation was performed. Specifically, 15 trained panelists with sensory evaluation experience were selected, and for evaluation, a 10-point scoring method was used, with 10 points representing the highest degree of preference and 1 point representing the lowest degree of preference. Taste, viscosity, and overall palatability were evaluated.

Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 color 8.2 8.2 8.1 8.3 8.6 incense 8.9 7.2 6.9 7.4 7.9 taste 9.0 7.7 6.1 6.3 8.0 Viscosity 8.3 7.3 6.9 6.7 8.2 Overall Preference 8.5 7.6 6.7 7.2 8.1

As a result, as shown in Table 3, it was confirmed that the rice yeast red pepper paste of Example 1 prepared by the method of the present invention had a high overall preference as well as color, odor, and taste. In particular, in the case of Example 1 rice yeast red pepper paste, it was evaluated that, while showing the unique spicy taste of traditional gochujang, it could feel the unique deep taste of fermented foods by including yeast.

On the other hand, Comparative Example 4, a commercially available red pepper paste, had excellent evaluation in terms of color and viscosity, but was negatively evaluated in terms of flavor and taste. In addition, in the case of the red pepper paste of Comparative Example 3, in which the content of rice koji and glutinous rice was different from that of Example 1, the viscosity was high, so the tactile feeling in the mouth was not good, and the evaluation of the taste was also low. Comparative Example 2 Gochujang prepared with regular fish sauce, not yeast salted salt, was found to have an excessive salty taste, resulting in poor taste evaluation.

Therefore, the red pepper paste prepared according to the method of the present invention can shorten the fermentation time by including koji salt and fermented fermented salt prepared using rice koji, and has excellent quality due to low salinity and high amino nitrogen content. , it was confirmed that the taste and aroma were also excellent.

From the above description, those skilled in the art to which the present invention pertains will understand that the present invention may be embodied in other specific forms without changing the technical spirit or essential characteristics thereof. In this regard, it should be understood that the embodiments described above are illustrative in all respects and not restrictive. The scope of the present invention should be construed as being included in the scope of the present invention, rather than the above detailed description, all changes or modifications derived from the meaning and scope of the claims to be described later and their equivalents.

Claims (5)

(a) mixing rice yeast, sea salt, and water in a weight ratio of 2: 1:4, and fermenting at 20 to 26°C for 10 to 15 days to prepare yeast salt;
(b) mixing rice yeast and fish sauce in a weight ratio of 3:4, and fermenting at 20 to 26° C. for 10 to 15 days to prepare fermented salted fish sauce;
(c) mixing rice nuruk and glutinous rice in a weight ratio of 2:1, and fermenting at 60 to 65° C. for 8 to 10 hours to prepare sweet yeast;
(d) mixing the yeast salt, the yeast salted fish, the sweet yeast, soybean paste powder, and red pepper powder; and
(e) putting in a sealed container and fermenting at 20 to 26 ℃ for 10 to 25 days; Containing, a method for producing rice malt red pepper paste.
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