KR102481230B1 - Manufacturing Method of Red Pepper Paste Comprising Corn Grain Syrup - Google Patents
Manufacturing Method of Red Pepper Paste Comprising Corn Grain Syrup Download PDFInfo
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- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 title claims abstract description 78
- 235000002017 Zea mays subsp mays Nutrition 0.000 title claims abstract description 78
- 235000005822 corn Nutrition 0.000 title claims abstract description 78
- 239000006188 syrup Substances 0.000 title claims abstract description 27
- 235000020357 syrup Nutrition 0.000 title claims abstract description 27
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 21
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 34
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 34
- 235000007862 Capsicum baccatum Nutrition 0.000 claims abstract description 34
- 239000001728 capsicum frutescens Substances 0.000 claims abstract description 34
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- 235000014469 Bacillus subtilis Nutrition 0.000 claims abstract description 6
- 230000032683 aging Effects 0.000 claims abstract description 6
- 238000010298 pulverizing process Methods 0.000 claims abstract description 6
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 5
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- 238000004806 packaging method and process Methods 0.000 claims abstract description 4
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- 238000001035 drying Methods 0.000 claims abstract description 3
- 230000005070 ripening Effects 0.000 claims abstract description 3
- 150000003839 salts Chemical class 0.000 claims abstract description 3
- 235000013339 cereals Nutrition 0.000 claims description 23
- 238000001914 filtration Methods 0.000 claims description 4
- 235000013312 flour Nutrition 0.000 claims description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 16
- 235000019634 flavors Nutrition 0.000 abstract description 15
- 238000000227 grinding Methods 0.000 abstract description 2
- 238000011081 inoculation Methods 0.000 abstract 1
- 238000011156 evaluation Methods 0.000 description 4
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- 229920002472 Starch Polymers 0.000 description 2
- 230000004888 barrier function Effects 0.000 description 2
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- 230000004151 fermentation Effects 0.000 description 2
- 230000035800 maturation Effects 0.000 description 2
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- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
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- 235000006694 eating habits Nutrition 0.000 description 1
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- 238000013077 scoring method Methods 0.000 description 1
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- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/70—Germinated pulse products, e.g. from soy bean sprouts
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- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
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Abstract
본 발명은 제국처리된 옥수수와 옥수수 엿기름을 이용하여 옥수수 풍미를 개선하는 옥수수 고추장 제조방법에 관한 것으로서, 옥수수와 대두를 각각 별개로 가열 호화시키는 전처리공정, 호화된 상기 대두에 바실러스 서브틸리스 균주를 접종시켜 청국장 베이스를 얻는 1차제국공정, 상기 청국장 베이스를 냉각한 후 상기 호화된 옥수수를 첨가 교반한 다음 숙성시켜 코지 혼합물을 얻는 2차제국공정, 상기 코지 혼합물을 건조시킨 후 분쇄하여 혼합분을 얻는 분쇄공정으로 이루어지는 혼합분 준비단계; 옥수수 전분과 옥수수 엿기름에 물을 부은 후 가열 교반한 다음 여과 처리하여 추출액을 얻는 추출공정, 상기 추출액을 가열하여 조청을 완성하는 농축공정으로 이루어지는 조청 준비단계; 정제수에 고추가루, 상기 혼합분, 상기 조청을 넣고 가열 교반한 후 상온까지 냉각한 다음, 천일염이 첨가된 조선간장을 추가로 넣고 교반하여 고추장 페이스트를 얻는 고추장 제조단계; 및 상기 고추장 페이스트를 30일 동안 발효시켜 옥수수 고추장을 완성하는 숙성공정, 상기 완성된 옥수수 고추장을 포장재나 용기에 담아 상품화하는 포장공정으로 이루어지는 완성단계;로 이루어지는 것을 특징으로 한다.The present invention relates to a corn gochujang manufacturing method for improving corn flavor by using corn and corn malt treated with corn and corn malt, a pretreatment step of heating and gelatinizing corn and soybeans separately, and adding a Bacillus subtilis strain to the gelatinized soybeans. The first step of inoculation to obtain a cheonggukjang base, the second step of cooling the cheonggukjang base, adding and stirring the luxury corn, and then aging it to obtain a koji mixture, drying the koji mixture and then pulverizing the mixed powder A mixed powder preparation step consisting of a grinding process to obtain; A grain syrup preparation step consisting of an extraction step in which water is poured into corn starch and corn malt, heated and stirred, and then filtered to obtain an extract, and a concentration step in which the extract is heated to complete grain syrup; Adding red pepper powder, the mixed powder, and the grain syrup to purified water, heating and stirring, cooling to room temperature, and then adding and stirring Korean soy sauce added with bay salt to obtain red pepper paste paste; And a completion step consisting of a ripening step of fermenting the gochujang paste for 30 days to complete corn gochujang paste, and a packaging step of commercializing the completed corn gochujang paste in a packaging material or container.
Description
본 발명은 옥수수 고추장 제조방법에 관한 것으로서, 더욱 상세하게는 제국처리된 옥수수와 옥수수 엿기름을 이용하여 옥수수 풍미를 개선하는 옥수수 고추장 제조방법에 관한 것이다.The present invention relates to a corn gochujang manufacturing method, and more particularly, to a corn gochujang manufacturing method for improving corn flavor by using empire-treated corn and corn malt.
최근 한류는 대중문화 분야에 국한되지 않고 미용이나 음식 분야로 그 저변이 확대되고 있는 추세이며, 음식 한류 또한 비빔밥, 불고기 등 요리에 국한되지 않고 라면, 쌈장, 고추장 등 가공식품 분야로 확대되고 있다.Recently, the Korean Wave is not limited to popular culture, but is expanding its base to beauty and food. The food Hallyu is not limited to dishes such as bibimbap and bulgogi, but is also expanding to processed foods such as ramen, ssamjang, and red pepper paste.
다만, 일부 먹거리의 경우 각국 현지인이 갖고 있는 고유 식성이 일종의 진입장벽으로 작용하여 호불호가 갈리는 경향이 있다.However, in the case of some foods, the unique eating habits of the locals of each country act as a kind of entry barrier, and there is a tendency for likes and dislikes to be divided.
옥수수의 경우 다수의 국가에서 주요 먹거리로 소비되고 있어 옥수수를 베이스로 한 고추장은 이러한 진입장벽이 낮을 것으로 판단된다.In the case of corn, it is consumed as a major food in many countries, so corn-based gochujang is judged to have a low entry barrier.
한편, 기존에 옥수수가 가미된 고추장 제조방법이 몇몇 소개되어 있으나, 옥수수 분말 이나 전분 또는 옥수수 엿기름을 단순 첨가하는 수준이며, 특히 숙성 과정에서 고추가루나 메주의 맛과 향(이하 ‘풍미’라 한다)에 가려 옥수수 풍미가 미진하거나 이러한 문제를 해소하기 위해 옥수수 함량을 높일 경우 고추장의 단맛에 과도해져 오히려 고추장의 상품성을 저해하는 문제가 있다.On the other hand, several corn-added gochujang manufacturing methods have been introduced, but they are at the level of simply adding corn powder, starch, or corn malt, especially in the aging process, the taste and aroma of red pepper powder or meju (hereinafter referred to as 'flavor' ), if the corn flavor is weak or the corn content is increased to solve this problem, the sweetness of the red pepper paste becomes excessive and rather impairs the marketability of the red pepper paste.
본 발명에서 해결하고자 하는 과제는, 단맛 증가를 억제하며 옥수수 풍미가 개선되는 옥수수 고추장 제조방법을 제공하는 것이다.The problem to be solved by the present invention is to provide a corn gochujang manufacturing method that suppresses the increase in sweetness and improves the corn flavor.
상기 과제를 해결하기 위한 본 발명의 옥수수 고추장 제조방법은, 옥수수와 대두를 각각 별개로 가열 호화시키는 전처리공정, 호화된 상기 대두에 바실러스 서브틸리스 균주를 접종시켜 청국장 베이스를 얻는 1차제국공정, 상기 청국장 베이스를 냉각한 후 상기 호화된 옥수수를 첨가 교반한 다음 숙성시켜 코지 혼합물을 얻는 2차제국공정, 상기 코지 혼합물을 건조시킨 후 분쇄하여 혼합분을 얻는 분쇄공정으로 이루어지는 혼합분 준비단계; 옥수수 전분과 옥수수 엿기름에 물을 부은 후 가열 교반한 다음 여과 처리하여 추출액을 얻는 추출공정, 상기 추출액을 가열하여 조청을 완성하는 농축공정으로 이루어지는 조청 준비단계; 정제수에 고추가루, 상기 혼합분, 상기 조청을 넣고 가열 교반한 후 상온까지 냉각한 다음, 천일염이 첨가된 조선간장을 추가로 넣고 교반하여 고추장 페이스트를 얻는 고추장 제조단계; 및 상기 고추장 페이스트를 30일 동안 발효시켜 옥수수 고추장을 완성하는 숙성공정, 상기 완성된 옥수수 고추장을 포장재나 용기에 담아 상품화하는 포장공정으로 이루어지는 완성단계;로 이루어지는 것을 특징으로 한다.The corn gochujang manufacturing method of the present invention for solving the above problems is a pretreatment step of heating and gelatinizing corn and soybeans separately, a first step of inoculating the gelatinized soybean with a Bacillus subtilis strain to obtain a Cheonggukjang base, A mixed powder preparation step consisting of a second imperial process of cooling the cheonggukjang base, adding and stirring the luxury corn, and then aging to obtain a koji mixture, and a pulverization process of drying and pulverizing the koji mixture to obtain a mixed powder; A grain syrup preparation step consisting of an extraction step in which water is poured into corn starch and corn malt, heated and stirred, and then filtered to obtain an extract, and a concentration step in which the extract is heated to complete grain syrup; Adding red pepper powder, the mixed powder, and the grain syrup to purified water, heating and stirring, cooling to room temperature, and then adding and stirring Korean soy sauce added with bay salt to obtain red pepper paste paste; And a completion step consisting of a ripening step of fermenting the gochujang paste for 30 days to complete corn gochujang paste, and a packaging step of commercializing the completed corn gochujang paste in a packaging material or container.
또한, 본 발명의 옥수수 고추장 제조방법은, 상기 1차제국공정에서 호화된 상기 대두에 바실러스 서브틸리 균주를 대두 중량 100에 대해 0.5 ~ 1의 중량비로 접종한 후, 40±2℃의 온도로 맞추어진 항온조에 넣고 48시간 제국시켜 청국장 베이스를 얻고, 상기 2차제국공정에서는 상기 청국장 베이스를 3±1℃로 냉각한 후 상기 호화된 옥수수를 첨가 교반한 다음 4일간 상기 냉각 온도를 유지시켜 코지 혼합물을 얻는 것을 특징으로 한다.In addition, in the corn gochujang manufacturing method of the present invention, after inoculating the soybeans gelatinized in the first imperial process with a Bacillus subtilis strain at a weight ratio of 0.5 to 1 with respect to 100 soybean weight, set to a temperature of 40 ± 2 ° C. Put it in a gin constant temperature bath and make it for 48 hours to obtain a Cheonggukjang base. In the second making process, the Cheonggukjang base is cooled to 3 ± 1 ° C, the gelatinized corn is added and stirred, and then the cooling temperature is maintained for 4 days to obtain a Koji mixture. It is characterized by obtaining.
또한, 본 발명의 옥수수 고추장 제조방법은, 상기 추출공정에서 옥수수 전분과 옥수수 엿기름에 물을 부은 후 70 ~ 80℃온도를 유지하며 3시간 교반한 다음 여과 처리하여 추출액을 얻으며, 상기 조청은 50±5 Brix의 당도를 갖는 것을 특징으로 한다.In addition, the corn red pepper paste manufacturing method of the present invention, after pouring water into corn starch and corn malt in the extraction step, stirring for 3 hours while maintaining a temperature of 70 ~ 80 ℃, and then filtering to obtain an extract, the grain syrup is 50 ± It is characterized by having a sugar content of 5 Brix.
아울러, 본 발명의 옥수수 고추장 제조방법은, 상기 고추장 페이스트가 조청 중량 100에 대해 혼합분이 15 ~ 25의 비율로 배합되는 것을 특징으로 한다.In addition, the corn gochujang manufacturing method of the present invention is characterized in that the gochujang paste is blended at a ratio of 15 to 25 mixed powder with respect to 100 grain syrup weight.
본 발명의 옥수수 고추장 제조방법에 의하면, 청국장 베이스를 얻는 1차제국공정과 청국장 베이스에 호화된 옥수수를 첨가하여 코지 혼합물을 얻는 2차제국공정을 통해, 단맛 증가없이 옥수수 풍미가 개선되므로, 옥수수 고추장의 상품성이 향상된다.According to the corn red pepper paste manufacturing method of the present invention, the corn flavor is improved without increasing sweetness through the first imperial process of obtaining a cheonggukjang base and the second imperial process of obtaining a koji mixture by adding luxury corn to the cheonggukjang base, so corn red pepper paste of the product is improved.
도 1은 본 발명에 따른 옥수수 고추장 제조방법를 도시한 블럭도이다.1 is a block diagram showing a corn red pepper paste manufacturing method according to the present invention.
이하 첨부된 도면을 참조하여 본 발명의 바람직한 실시예를 더욱 상세하게 설명한다.Hereinafter, preferred embodiments of the present invention will be described in more detail with reference to the accompanying drawings.
도 1은 본 발명에 따른 옥수수 고추장 제조방법를 도시한 블럭도이다. 도 1을 참조하면, 본 발명은 혼합분 준비단계(S10), 조청 준비단계(S20), 고추장 제조단계(S30), 완성단계(S40)로 이루어지며, 혼합분 준비단계(S10)에서 수행되는 옥수수의 제국(koji making) 공정과 조청 준비단계(S20)에서 수행되는 옥수수의 당화 과정을 통해 고추장의 옥수수 풍미가 개선되는 것을 특징으로 한다.1 is a block diagram showing a corn red pepper paste manufacturing method according to the present invention. 1, the present invention consists of a mixed powder preparation step (S10), grain syrup preparation step (S20), red pepper paste manufacturing step (S30), and completion step (S40), which is performed in the mixed powder preparation step (S10) It is characterized in that the corn flavor of the gochujang is improved through the koji making process of corn and the saccharification of corn performed in the grain syrup preparation step (S20).
이하, 상기 구성 요소들을 중심으로 본 발명의 구체적인 내용을 설명하면, 먼저 혼합분 준비단계(S10)는 옥수수와 대두를 제국시킨 후 분쇄하여 혼합분을 만든는 단계로서, 전처리공정(S11), 1차제국공정(S12), 2차제국공정(S13), 분쇄공정(S14)으로 이루어진다.Hereinafter, the specific content of the present invention will be described centering on the above components, first, the mixed powder preparation step (S10) is a step of making a mixed powder by crushing and then milling corn and soybeans, the pretreatment step (S11), It consists of an empire process (S12), a secondary empire process (S13), and a crushing process (S14).
옥수수와 대두를 처음부터 함께 제국하게 되면 옥수수의 과발효로 신맛이 강해져 오히려 고추장의 옥수수 풍미를 해치는 바, 본 발명에서는 1차제국공정(S12), 2차제국공정(S13)으로 나뉘어 옥수수와 대두를 제국시킨다.When corn and soybeans are mixed together from the beginning, the sour taste becomes stronger due to overfermentation of corn, which rather harms the corn flavor of gochujang. to empire
구체적으로, 전처리공정(S11)에서는 옥수수와 대두를 각각 별개로 소정의 시간 물에 침지한 후 가열 호화시킨다.Specifically, in the pretreatment step (S11), corn and soybeans are separately immersed in water for a predetermined time and then heated and gelatinized.
1차제국공정(S12)에서는 호화된 상기 대두에 바실러스 서브틸리스(Bacillus subtilis) 균주를 대두 중량 100에 대해 0.5 ~ 1의 중량비로 접종한 후, 40±2℃의 온도로 맞추어진 항온조에 넣고 약 48시간 제국시켜 청국장 베이스를 얻는다.In the first empire step (S12), the gelatinized soybean is inoculated with a Bacillus subtilis strain at a weight ratio of 0.5 to 1 with respect to 100 soybean weight, and then placed in a thermostat set at a temperature of 40 ± 2 ° C. Let it brew for about 48 hours to obtain the base of Cheonggukjang.
2차제국공정(S13)에서는 상기 청국장 베이스를 3±1℃로 냉각한 후 여기에 전처리공정(S11)에서 호화된 옥수수를 첨가 교반한 다음 4일간 상기 냉각 온도를 유지하며 숙성시켜 코지 혼합물을 얻는다.In the second imperial step (S13), the cheonggukjang base is cooled to 3 ± 1 ° C, then the corn gelatinized in the pretreatment step (S11) is added and stirred, and then aged while maintaining the cooling temperature for 4 days to obtain a koji mixture. .
분쇄공정(S14)에서는 상기 코지 혼합물을 건조시킨 후 분쇄기에 넣어 분말 형태로 가공하여 혼합분을 완성한다.In the pulverization step (S14), the koji mixture is dried and put into a pulverizer to be processed into a powder form to complete the mixed powder.
조청 준비단계(S20)는 옥수수 전분과 옥수수 엿기름을 사용하여 조청을 만드는 단계로서, 추출공정(S21), 농축공정(S22)으로 이루어진다.The grain syrup preparation step (S20) is a step of making grain syrup using corn starch and corn malt, and consists of an extraction step (S21) and a concentration step (S22).
추출공정(S21)에서는 옥수수 전분과 옥수수 엿기름에 물을 부은 후 70 ~ 80℃온도를 유지하며 3시간 교반한 다음 여과 처리하여 추출액을 얻는다.In the extraction step (S21), after pouring water into corn starch and corn malt, stirring for 3 hours while maintaining a temperature of 70 ~ 80 ℃, and then filtering to obtain an extract.
여기서, 상기 옥수수 엿기름은 옥수수 알갱이를 1 ~ 2일 물에 불린 다음 4 ~ 6일 동안 싹을 튀운 다음 건조 처리한 후 분쇄한 것을 사용한다.Here, the corn malt is used in which corn kernels are soaked in water for 1 to 2 days, sprouted for 4 to 6 days, dried, and then pulverized.
또한, 옥수수 전분은 옥수수 엿기름 중량 100에 대해 250 ~ 300의 중량비로 혼합된다.In addition, corn starch is mixed in a weight ratio of 250 to 300 with respect to 100 corn malt weight.
농축공정(S22)에서는 상기 추출액을 70 ~ 80℃에서 수시간 가열하여 50±5 Brix의 당도를 갖는 조청을 완성한다.In the concentration step (S22), the extract is heated at 70 to 80 ° C for several hours to complete grain syrup having a sugar content of 50 ± 5 Brix.
고추장 제조단계(S30)는 발효전 상태인 고추장 페이스트를 만드는 단계로서, 먼저 선별한 건고추를 분쇄하여 고추가루를 준비한다.Gochujang manufacturing step (S30) is a step of making a gochujang paste in a state before fermentation, and prepares red pepper powder by first grinding the selected dried red pepper.
다음으로, 정제수에 상기 고추가루, 혼합분, 조청을 넣고 70 ~ 80℃를 유지하며 약 1시간 동안 교반한 후 상온까지 냉각한 다음, 여기에 천일염이 첨가된 조선간장을 추가로 넣고 교반하여 고추장 페이스트를 완성한다.Next, add the red pepper powder, mixed powder, and grain syrup to purified water, stir for about 1 hour while maintaining 70 ~ 80 ℃, and then cool to room temperature. finish the paste
각 재료는 조청 중량 100에 대해 고추가루 30, 천일염 10, 조선간장 10의 비율로 배합하며, 특히 혼합분은 아래의 관능테스트에 근거하여 조청 중량 100에 대해 15 ~ 25의 비율로 배합한다.Each ingredient is mixed in a ratio of 30 red pepper powder, 10 sea salt, and 10 Korean soy sauce to 100 grain syrup weight. In particular, the mixed powder is mixed in a ratio of 15 to 25 based on 100 grain syrup weight based on the sensory test below.
옥수수 풍미를 강화하고자 조청의 배합비를 높일 경우 완성된 고추장의 당도가 과도하게 높아져 오히려 고추장의 기호도가 저하될 수 있는데, 본 발명에서는 이러한 조청 배합비를 높이는 대신 혼합분에 포함된 옥수수의 가수분해된 아미노산 성분에 의해 당도 증가없이 옥수수 풍미 개선을 도모할 수 있다.If the mixing ratio of grain syrup is increased to enhance the flavor of corn, the sugar content of the finished gochujang increases excessively, and the preference of the red pepper paste may rather decrease. The corn flavor can be improved without increasing the sugar content by the component.
완성단계(S40)는 숙성공정(S41)과 포장공정(S42)으로 이루어진다.The completion step (S40) consists of a aging process (S41) and a packaging process (S42).
숙성공정(S41)에서는 상기 고추장 페이스트를 상온(15 ~ 20℃)에서 30일 동안 발효시켜 옥수수 고추장을 완성한다.In the aging step (S41), the gochujang paste is fermented at room temperature (15 to 20 ° C.) for 30 days to complete the corn gochujang paste.
포장공정(S42)에서는 완성된 옥수수 고추장을 포장재나 용기에 담아 상품화한다.In the packaging step (S42), the completed corn red pepper paste is put into a packaging material or container and commercialized.
숙성공정(S41)에서 조선간장에 포함된 호염성 발효균에 의해 고추장에 포함된 옥수수의 잔여 단백질과 전분 성분이 자연발효되며, 이러한 자연발효는 숙성공정(S41) 이후에도 지속되어 옥수수의 풍미가 장기간 유지되게 된다.In the maturation process (S41), the residual protein and starch components of the corn contained in the gochujang are naturally fermented by the halophilic fermenting bacteria included in the chosun soy sauce, and this natural fermentation continues even after the maturation process (S41), so that the flavor of the corn is maintained for a long time. It becomes.
이하에서 본 발명의 구체적인 실시예에 따른 정성적인 데이터를 기재하였으나, 이는 본 발명의 대표적인 실시예를 기재한 것일 뿐 본 발명의 범위를 한정하는 것은 아니다.Qualitative data according to specific examples of the present invention have been described below, but these are only representative examples of the present invention and do not limit the scope of the present invention.
실시예 1. 본 발명의 제조방법에 따라 옥수수 고추장을 제조하되, 조청 중량 100에 대해 혼합분을 10의 비율로 첨가하여 시료고추장을 완성함.Example 1. Corn red pepper paste was prepared according to the manufacturing method of the present invention, but the mixed powder was added at a ratio of 10 to 100 grain syrup weight to complete the sample red pepper paste.
실시예 2. 본 발명의 제조방법에 따라 옥수수 고추장을 제조하되, 조청 중량 100에 대해 혼합분을 20의 비율로 첨가하여 시료고추장을 완성함.Example 2. Corn red pepper paste was prepared according to the manufacturing method of the present invention, but the mixture was added at a rate of 20 to 100 grain syrup weight to complete the sample red pepper paste.
실시예 3. 본 발명의 제조방법에 따라 옥수수 고추장을 제조하되, 조청 중량 100에 대해 혼합분을 30의 비율로 첨가하여 시료고추장을 완성함.Example 3. Corn red pepper paste was prepared according to the manufacturing method of the present invention, but the mixed powder was added at a rate of 30 to 100 grain syrup weight to complete the sample red pepper paste.
실시예 4. 본 발명의 제조방법에 따라 옥수수 고추장을 제조하되, 조청 중량 100에 대해 혼합분을 40의 비율로 첨가하여 시료고추장을 완성함.Example 4. Corn red pepper paste was prepared according to the manufacturing method of the present invention, but the mixed powder was added at a rate of 40 to 100 grain syrup weight to complete the sample red pepper paste.
실시예 5. 본 발명의 제조방법에 따라 옥수수 고추장을 제조하되, 조청 중량 100에 대해 혼합분을 50의 비율로 첨가하여 시료고추장을 완성함.Example 5. Corn red pepper paste was prepared according to the manufacturing method of the present invention, but the mixture was added at a rate of 50 to 100 grain syrup weight to complete the sample red pepper paste.
<평가방법> <Evaluation method>
성인 30명(나이 및 성별로 고르게 분포)이 실시예 1 ~ 5에 따라 완성된 시료고추장을 시식한 후 옥수수 풍미에 대한 선호도를 5점 채점법(아주 좋음: 5, 좋음: 4, 보통: 3, 좋지 않음: 2, 매우 나쁨: 1)으로 평가하였으며, 그 결과 얻어진 값의 평균값을 하기 표 1에 기재하였다.30 adults (evenly distributed by age and gender) tasted the sample red pepper paste prepared according to Examples 1 to 5, and then rated their preference for corn flavor using a 5-point scoring method (very good: 5, good: 4, average: 3, Poor: 2, very bad: 1) was evaluated, and the average value of the values obtained as a result is shown in Table 1 below.
옥수수 풍미에 대한 선호도는 [표 1]에서 알 수 있는 바와 같이, 혼합분의 첨가비 20인 실시예 2에서 가장 양호한 선호도 평가를 받았다.As for the preference for corn flavor, as can be seen in [Table 1], Example 2, in which the addition ratio of the mixed flour was 20, received the best preference evaluation.
나머지 실시예의 선호도 평가 저하 원인은, 실시예 1의 경우 옥수수 풍미 미진으로, 나머지 실시예 3 ~ 5 는 혼합분에 포함된 대두 이취(청국장 이취)에 기인한 것으로 판단된다.The cause of the decrease in the preference evaluation of the remaining examples is determined to be due to the corn flavor in Example 1, and the soybean off-flavor (chungkukjang off-odor) included in the mixed flour in the remaining Examples 3 to 5.
이상에서 본 발명의 바람직한 실시예를 설명하였으나, 본 발명의 권리범위는 이에 한정되지 아니하며 본 발명의 실시예와 실질적으로 균등한 범위에 있는 것까지 본 발명의 권리범위가 미치는 것으로 이해되어야 하며, 본 발명의 정신을 벗어나지 않는 범위 내에서 당해 발명이 속하는 기술분야에서 통상의 지식을 가진 자에 의해 다양한 변형 실시가 가능하다.Although the preferred embodiments of the present invention have been described above, the scope of the present invention is not limited thereto, and it should be understood that the scope of the present invention extends to those within the scope substantially equivalent to the embodiments of the present invention. Various modifications and implementations are possible by those skilled in the art to which the invention pertains without departing from the spirit of the invention.
Claims (4)
옥수수 전분과 옥수수 엿기름에 물을 부은 후 가열 교반한 다음 여과 처리하여 추출액을 얻는 추출공정(S21), 상기 추출액을 가열하여 조청을 완성하는 농축공정(S22)으로 이루어지는 조청 준비단계(S20);
정제수에 고추가루, 상기 혼합분, 상기 조청을 넣고 가열 교반한 후 상온까지 냉각한 다음, 천일염이 첨가된 조선간장을 추가로 넣고 교반하여 고추장 페이스트를 얻는 고추장 제조단계(S30); 및
상기 고추장 페이스트를 30일 동안 발효시켜 옥수수 고추장을 완성하는 숙성공정(S41), 상기 완성된 옥수수 고추장을 포장재나 용기에 담아 상품화하는 포장공정(S42)으로 이루어지는 완성단계(S40);
로 이루어지고,
상기 1차제국공정(S12)에서는 호화된 상기 대두에 바실러스 서브틸리스 균주를 대두 중량 100에 대해 0.5 ~ 1의 중량비로 접종한 후, 40±2℃의 온도로 맞추어진 항온조에 넣고 48시간 제국시켜 청국장 베이스를 얻고, 상기 2차제국공정(S13)에서는 상기 청국장 베이스를 3±1℃로 냉각한 후 상기 호화된 옥수수를 첨가 교반한 다음 4일간 상기 냉각 온도를 유지시켜 코지 혼합물을 얻으며,
상기 추출공정(S21)에서는 옥수수 전분과 옥수수 엿기름에 물을 부은 후 70 ~ 80℃온도를 유지하며 3시간 교반한 다음 여과 처리하여 추출액을 얻으며, 상기 농축공정(S22)에서는 조청이 50±5 Brix의 당도를 갖도록 하고,
상기 고추장 페이스트에는 조청 중량 100에 대해 혼합분이 15 ~ 25의 비율로 배합되는 것을 특징으로 하는 옥수수 고추장 제조방법.A pretreatment step (S11) of heating and gelatinizing corn and soybeans separately, a first step (S12) of inoculating the gelatinized soybean with a Bacillus subtilis strain to obtain a Cheonggukjang base, and cooling the Cheonggukjang base and then gelatinizing the soybean paste. Mixed flour preparation step (S10) consisting of a second empire step (S13) of adding and stirring the prepared corn and then aging to obtain a koji mixture, and a pulverization step (S14) of drying and pulverizing the koji mixture to obtain a mixed flour;
An extraction step (S21) of pouring water into corn starch and corn malt, heating and stirring, and then filtering to obtain an extract, and a concentration step (S22) of heating the extract to complete grain syrup (S20);
After adding red pepper powder, the mixed powder, and the grain syrup to purified water, heating and stirring, cooling to room temperature, and then adding and stirring Korean soy sauce added with bay salt to obtain red pepper paste paste (S30); and
A completion step (S40) comprising a ripening step (S41) of fermenting the gochujang paste for 30 days to complete corn gochujang paste, and a packaging step (S42) of commercializing the completed corn gochujang paste in a packaging material or container;
made up of,
In the first empire step (S12), the gelatinized soybean is inoculated with a Bacillus subtilis strain at a weight ratio of 0.5 to 1 with respect to 100 soybean weight, and then placed in a thermostat set at a temperature of 40 ± 2 ° C. to obtain a Cheonggukjang base, and in the second imperial process (S13), the Cheonggukjang base is cooled to 3 ± 1 ° C, the gelatinized corn is added and stirred, and then the cooling temperature is maintained for 4 days to obtain a Koji mixture,
In the extraction step (S21), after pouring water into corn starch and corn malt, stirring for 3 hours while maintaining a temperature of 70 ~ 80 ℃, and then filtering to obtain an extract, and in the concentration step (S22), grain syrup is 50 ± 5 Brix to have a sugar content of
The gochujang paste is a corn gochujang manufacturing method, characterized in that the mixed powder is blended at a ratio of 15 to 25 with respect to the grain syrup weight 100.
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