KR102592998B1 - Manufacturing method of gochujang composition using fermented onion grain syrup and gochujang composition manufactured thereby - Google Patents

Abstract

The present invention relates to a method for producing a red pepper paste composition using fermented onion syrup or fermented onion syrup and a red pepper paste composition prepared thereby. The red pepper paste composition according to the manufacturing method of the present invention has excellent color, taste, and aroma, and can inhibit general bacteria and mold, increasing the shelf life. The manufacturing method is simple by using only natural raw materials, but has no adverse effects on health. It doesn't go crazy.

Description

Method for producing red pepper paste composition using fermented onion syrup and red pepper paste composition prepared thereby {MANUFACTURING METHOD OF GOCHUJANG COMPOSITION USING FERMENTED ONION GRAIN SYRUUP AND GOCHUJANG COMPOSITION MANUFACTURED THEREBY}

The present invention relates to a method for producing a red pepper paste composition using fermented onion syrup or fermented onion syrup, and to a red pepper paste composition prepared thereby. Specifically, it has excellent color, taste, aroma, etc., and can inhibit general bacteria and mold. The present invention relates to a method for producing a red pepper paste composition that has an increased shelf life, is simple to manufacture using only natural raw materials, and does not adversely affect health, and to a red pepper paste composition prepared thereby.

Gochujang, along with soy sauce and soybean paste, is a traditional fermented food unique to Korea that has been widely used since ancient times. It combines the sweetness of sugars produced from carbohydrates, the savory taste of amino acids produced from proteins, the spiciness of red pepper powder, and the salty taste of salt. It is a complex spice seasoning that creates a unique taste. In addition, compared to soybean paste and soy sauce, it contains a large amount of vitamins B1, B2, C, and folic acid, and trace components such as organic acids, nucleic acids, alcohol, and pigments produced through microbial metabolism and fermentation affect the taste, aroma, and flavor. It is a food that harmonizes with colors. Recently, dietary culture is changing as consumers tend to emphasize functionality as well as sensory quality of food when choosing food. Reflecting such changes, studies have been reported to improve both flavor and functionality by adding various foods to red pepper paste.

However, in the past, there has been no research to realize excellent color as well as flavor by producing red pepper paste using grain syrup made by fermenting onions, and the present inventors manufactured red pepper paste by fermenting onions with various raw materials under appropriate maturation conditions. The present invention was completed by discovering that a red pepper paste composition with various advantages along with excellent color and texture can be produced by using it.

Domestic Patent Publication No. 10-0914512

Accordingly, the problem that the present invention aims to solve is that it has excellent color, taste, and aroma, can suppress common bacteria and mold, increases shelf life, and uses only natural raw materials, so the manufacturing method is simple and does not have a negative impact on health. To provide a method for producing a red pepper paste composition and a red pepper paste composition prepared thereby.

The problems of the present invention are not limited to the technical problems mentioned above, and other technical problems not mentioned will be clearly understood by those skilled in the art from the description below.

A method for producing a red pepper paste composition using fermented onion syrup according to an embodiment of the present invention to solve the above problem includes the steps of (a) producing fermented onion syrup; (b) preparing natural fermented grain syrup by mixing 20-40 parts by weight of rice flour with 15-25 parts by weight of the fermented onion grain syrup; (c) preparing a red pepper powder mixture by mixing 20 parts by weight of red pepper powder, 10-30 parts by weight of meju powder, 1-8 parts by weight of malt, and 3-10 parts by weight of sea salt with the natural fermented grain syrup; (d) preparing a red pepper paste composition by sealing the red pepper powder mixture in a jar and maturing it at a constant temperature of ±5° C. for 180-300 days; and (e) recovering the aged red pepper paste composition, wherein step (a) of preparing the fermented onion syrup includes (a-1) 50 parts by weight of onion, 40-60 parts by weight of white sugar, and 1-sea salt. Preparing an onion syrup mixture by mixing 5 parts by weight; (a-2) preparing fermented onion syrup by sealing the syrup mixture in a jar and maturing it at a constant temperature of ±5° C. for 180-230 days; and (a-3) recovering the aged fermented onion crude oil.

In step (d), the maturation temperature may be 5-15°C, and in step (a-2), the ripening temperature may be 10-20°C.

In step (a-2), the jar may be sealed so that the average daily ventilation amount is 0.1 L/kL·day or less.

In step (c), 0.1-2 parts by weight of a 0.01-0.1 wt% microbial mixture is further mixed, wherein the microbial mixture includes Lactobacillus acidophilus , Lactobacillus bulgaricus , and Lactobacillus casei. ( Lactobacillus casei ), Bifidobacterium infantis ( Bifidobacterium infantis ), Bifidobacterium longum ( Bifidobacterium longum ), and Streptococcus thermophilus ( Streptococcus thermophilus ).

As manufactured by the above method, the L value measured on the surface using a colorimeter may be 27.5-29.

Specific details of other embodiments are included in the detailed description.

The red pepper paste composition manufactured by the method for manufacturing the red pepper paste composition according to the embodiments of the present invention has excellent color, taste, and aroma, can inhibit general bacteria and mold, increases the shelf life, and uses only natural raw materials. Therefore, the manufacturing method is simple and has no adverse effects on health.

Effects according to embodiments of the present invention are not limited to the contents exemplified above, and further various effects are included in the present specification.

Figures 1 and 2 are flow charts showing a method for producing a red pepper paste composition using fermented onion syrup according to an embodiment of the present invention.
Figure 3 is a photograph showing the surface of a red pepper paste composition prepared according to a production example of the present invention.

The advantages and features of the present invention and methods for achieving them will become clear with reference to the embodiments described in detail below. However, the present invention is not limited to the embodiments disclosed below and will be implemented in various different forms, and only the embodiments serve to ensure that the disclosure of the present invention is complete, and those skilled in the art It is provided to fully inform the person of the scope of the invention, and the present invention is only defined by the scope of the claims.

The terminology used herein is for describing embodiments and is not intended to limit the invention. As used herein, 'and/or' includes each and every combination of one or more of the mentioned items. Additionally, the singular form also includes the plural form unless specifically stated in the phrase. As used in the specification, 'comprises' and/or 'comprising' does not exclude the presence or addition of one or more other components in addition to the mentioned components. The numerical range indicated using '-' or 'to' indicates a numerical range that includes the values written before and after it as the lower and upper limits, respectively, unless otherwise specified. ‘About’ or ‘approximately’ means a value or numerical range within 20% of the value or numerical range stated thereafter.

Additionally, when describing the components of an embodiment of the present invention, terms such as first, second, A, B, (a), and (b) may be used. These terms are only used to distinguish the component from other components, and the nature, sequence, or order of the component is not limited by the term.

Unless otherwise defined, all terms (including technical and scientific terms) used in this specification may be used with meanings that can be commonly understood by those skilled in the art to which the present invention pertains. Additionally, terms defined in commonly used dictionaries are not interpreted ideally or excessively unless clearly specifically defined.

Also, in describing embodiments of the present invention, if detailed descriptions of related known configurations or functions are judged to impede understanding of the embodiments of the present invention, the detailed descriptions will be omitted.

Hereinafter, embodiments of the present invention will be described in detail with reference to the drawings.

Figures 1 and 2 are flow charts showing a method for producing a red pepper paste composition using fermented onion syrup according to an embodiment of the present invention.

Referring to Figure 1, the red pepper paste composition using fermented onion crude oil sequentially includes the onion fermented crude syrup manufacturing step (S10), rice flour mixing step (S20), raw material mixing step (S30), maturation step (S40), and recovery step (S50). It is manufactured through

Also, referring to Figure 2, the fermented onion crude syrup manufacturing step (S10) sequentially includes a raw material mixing step (S11), a maturation step (S12), and a recovery step (S13).

Specifically, the raw material mixing step (S11) of the fermented onion syrup manufacturing step (S10) is a step of preparing an onion syrup mixture by mixing 50 parts by weight of onions, 40-60 parts by weight of white sugar, and 1-5 parts by weight of sea salt. After washing the onion, remove the skin and wash it again before using it. Onions can be cut into appropriate sizes, preferably 1-10 cm x 1-10 cm x 1-10 cm to increase the surface area for effective fermentation.

The maturation step (S12) is a step of manufacturing fermented onion syrup by sealing the syrup mixture in a jar and maturing it for 180-230 days at a constant temperature of ±5°C. The ripening temperature may be preferably 10-20°C, and more preferably 15±2°C. The jar can be sealed so that the average daily ventilation amount (or average ventilation rate) is 0.1 L/kL·day or less, and preferably 0.01-0.1 L/kL·day. When aged under the above conditions, the deep and rich taste of fermented onion syrup can be felt, while the risk of spoilage can also be reduced.

The rice powder mixing step (S20) is a step of producing natural fermented grain syrup by mixing 20-40 parts by weight of rice powder with 15-25 parts by weight of the onion fermented grain syrup prepared through the onion fermented grain syrup manufacturing step (S10). Rice flour can be washed, soaked in water for 3 hours, and ground to a particle size of 70-100 mesh.

In an exemplary embodiment of the present invention, the mixture of the fermented onion syrup and rice flour may be further dried in a dryer or in natural conditions until the moisture content reaches 35-45%. In this case, in the subsequent raw material mixing step (S30), the dried natural fermented crude oil is mixed with the raw materials.

In the raw material mixing step (S30), 20 parts by weight of red pepper powder, 10-30 parts by weight of meju powder, 1-8 parts by weight of malt, and 3-10 parts by weight of sea salt are mixed with the natural fermented grain syrup prepared through the rice powder mixing step (S20) to make red pepper powder. This is the step of preparing the mixture. For proper fermentation of the red pepper paste composition, the above raw materials must be mixed homogeneously. Preferably, a uniform mixture can be created by stirring at a speed of 50-200 rpm for 5-30 minutes.

In an exemplary embodiment of the present invention, 0.1-2 parts by weight of 0.01-0.1 wt% microbial mixture may be added to the red pepper powder mixture. The microbial mixture includes Lactobacillus acidophilus, Lactobacillus bulgaricus , Lactobacillus casei , Bifidobacterium infantis , and Bifidobacterium longum. longum ) and Streptococcus thermophilus .

The maturation step (S40) is a step of manufacturing a red pepper paste composition by sealing the red pepper powder mixture in a jar and maturing it for 180-300 days at a constant temperature of ±5°C. The ripening temperature may be preferably 5-15°C, and more preferably 10±2°C. The jar can be sealed so that the average daily ventilation amount (or average ventilation rate) is 1 L/kL·day or less, and preferably 0.1-1 L/kL·day.

In some embodiments of the present invention, the method for producing the red pepper paste composition of the present invention may be characterized by not using any additives other than the above-mentioned raw materials. By using only the few natural raw materials mentioned above, the manufacturing method is simple and has the advantage of having no adverse effects on health.

The red pepper paste composition of the present invention prepared in the same manner as above has excellent color, taste, and aroma, and has the advantage of increasing the shelf life by inhibiting general bacteria and mold.

In some embodiments, the red pepper paste composition of the present invention may have a color with an L value of 27.5-29 as measured on the surface using a colorimeter.

In another embodiment of the present invention, the method for producing the red pepper paste composition may use fermented onion syrup rather than fermented onion syrup. At this time, the specific manufacturing method, manufacturing steps, efficacy, manufacturing results, etc. may be substantially the same.

Hereinafter, embodiments of the present invention will be described in detail through manufacturing examples and experimental examples, but it is obvious that the effect of the present invention is not limited by the following experimental examples.

Manufacturing Example 1

Example 1

After washing the onion, the skin was removed, washed once more, and then cut into 1-10 cm x 1-10 cm x 1-10 cm. 5 kg of cut onions, 4.8 kg of white sugar, and 0.2 kg of sea salt were mixed, sealed in a jar, and aged for 200 days while maintaining 15±2°C. During maturation, it was sealed so that the average daily ventilation amount (or average ventilation rate) was approximately 0.1 L/kL·day.

Rice was washed, soaked in water for 3 hours, and then ground and pulverized to have a particle size of 70-100 mesh to obtain rice flour. 2 kg of fermented onion syrup prepared by aging was weighed, mixed with 3 kg of rice flour, and then dried to have a moisture content of about 40%. 2 kg of red pepper powder, 2 kg of meju powder, 0.3 kg of malt, and 0.7 kg of sea salt were added to the dried mixture and stirred at a speed of 50 rpm for 15 minutes. A red pepper paste composition was prepared by sealing the mixture in a jar and aging it at 10 ± 2 ° C for 180 days.

Figure 3 is a photograph taken of the surface of the red pepper paste composition of the present invention prepared as in the above example.

Example 2

In the dried mixture, Lactobacillus acidophilus , Lactobacillus bulgaricus , Lactobacillus casei , Bifidobacterium infantis , and Bifidobacterium longum ( A red pepper paste composition was prepared in the same manner as in Example 1, except that 50 g of a 0.1 wt% microbial mixture containing Bifidobacterium longum and Streptococcus thermophilus was added.

Comparative Example 1

A red pepper paste composition was prepared in the same manner as Example 1, except that fermented onion syrup was not used.

Comparative Example 2

A red pepper paste composition was prepared in the same manner as Example 1, except that 1 kg of fermented onion crude oil was used.

Comparative Example 3

A red pepper paste composition was prepared in the same manner as Example 1, except that 3 kg of fermented onion syrup was used.

Comparative Example 4

A red pepper paste composition was prepared in the same manner as Example 1, except that 4 kg of fermented onion crude oil was used.

The raw materials used in the examples and comparative examples are summarized in Table 1 below.

Raw material Usage (kg) Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 chili powder 2 Meju powder 2 rice 3 Fermented onion syrup 2 - One 3 4 malt 0.3 sea salt 0.7 microbial mixture - 0.05 -

Experimental Example 1

The red pepper paste compositions prepared in Preparation Example 1 were subjected to browning and color evaluation, bacterial testing, and sensory evaluation.

Browning degree evaluation

The degree of browning was obtained by measuring the absorbance of each example and comparative example at 420 nm using a spectrophotometer (U-2900, HITACHI, Co., Japan). For each sample, measurements were repeated three times and the average value was obtained, and the results are shown in Table 2 below.

sample Browning degree (Abs) Example 1 1.13 Example 2 1.08 Comparative Example 1 1.96 Comparative Example 2 1.37 Comparative Example 3 1.13 Comparative Example 4 1.09

As shown in Table 2 above, when fermented onion syrup was used to age the red pepper paste composition, the degree of browning was low. The more the amount used, the lower the degree of browning, but there was no significant difference when more than 2 kg was used.

Chromaticity evaluation

The L (lightness) value according to the Hunter scale of each example and comparative example was measured using a colorimeter (Minolta CR-200, Konica minolta Co., Tokyo, Japan). For each sample, measurements were repeated three times and the average value was obtained, and the results are shown in Table 3 below.

sample L value Example 1 28.24 Example 2 28.58 Comparative Example 1 23.69 Comparative Example 2 25.07 Comparative Example 3 28.70 Comparative Example 4 29.31

In Table 3 above, the L value is a value representing the brightness and chromaticity of red pepper paste. The higher the L value, the brighter the external brightness of red pepper paste, and the darker it is, the lower the value. In general, if the L value is 20 or less, distribution may be difficult. As shown in Table 3 above, when the fermented onion syrup was used to age the red pepper paste composition, the L value was high, and the more it was used, the higher the L value was, but the amount exceeded 3 kg There was no significant difference when used.

germ experiment

The number of general bacteria and E. coli in the matured red pepper paste composition was measured. The general bacterial test medium was BHI (Brain Heart Infusion) medium, and the E. coli medium was Mac (Mac Conkey Broth Agar), and the results were shown in Table 4 below.

sample General bacteria E. coli Example 1 1.3 x 10 ⁴ /g - Example 2 5.2 x 10 ³ /g - Comparative Example 1 4.0 x 10 ⁵ /g - Comparative Example 2 2.5 x 10 ⁴ /g - Comparative Example 3 1.1 x 10 ⁴ /g - Comparative Example 4 1.0 x 10 ⁴ /g -

As shown in Table 4 above, when the red pepper paste composition was aged using fermented onion crude oil, there was an inhibitory effect on the growth of general bacteria, and when a microbial mixture was used, the growth of general bacteria was further suppressed. E. coli was not detected in any samples.

Sensory evaluation

Sensory evaluation items were divided into color, taste, aroma, and preference, and a perfect score of 5 was set, and a sensory evaluator conducted a sensory evaluation for each example and comparative example. As for color, the more vivid red it was, the higher the score was given, and the results of calculating the average of the evaluator's scores were shown in Table 5 below.

sample color taste incense preference Example 1 4.6 4.5 4.2 4.5 Example 2 4.5 4.6 4.2 4.4 Comparative Example 1 4.0 3.9 4.0 4.0 Comparative Example 2 4.1 4.4 4.2 4.1 Comparative Example 3 4.5 4.2 4.3 4.2 Comparative Example 4 4.6 4.2 4.1 4.2

As shown in Table 5, the red pepper paste composition using 2 kg of fermented onion syrup was evaluated as excellent overall for color, taste, aroma, and preference.

Production example 2

Comparative Example 5

A red pepper paste composition was prepared in the same manner as Example 1, except that the fermented onion syrup was aged for 150 days.

Comparative Example 6

A red pepper paste composition was prepared in the same manner as Example 1, except that the fermented onion syrup was aged for 180 days.

Comparative Example 7

A red pepper paste composition was prepared in the same manner as Example 1, except that the fermented onion syrup was aged for 230 days.

Comparative Example 8

A red pepper paste composition was prepared in the same manner as Example 1, except that the fermented onion syrup was aged for 260 days.

Comparative Example 9

A red pepper paste composition was prepared in the same manner as Example 1, except that the fermented onion crude oil was aged at about 4°C.

Comparative Example 10

A red pepper paste composition was prepared in the same manner as Example 1, except that the fermented onion crude oil was aged at about 10°C.

Comparative Example 11

A red pepper paste composition was prepared in the same manner as Example 1, except that the fermented onion crude oil was aged at about 20°C.

Comparative Example 12

A red pepper paste composition was prepared in the same manner as Example 1, except that the fermented onion crude oil was aged at about 25°C.

The aging conditions of the examples and comparative examples are summarized in Table 6 below.

Ripening period (days) Ripening temperature (℃) Example 1 200 15 Comparative Example 5 150 Comparative Example 6 180 Comparative Example 7 230 Comparative Example 8 260 Comparative Example 9 200 4 Comparative Example 10 10 Comparative Example 11 20 Comparative Example 12 25

Experimental Example 2

The red pepper paste compositions prepared in Preparation Example 2 were evaluated for color, checked for mold growth, and subjected to sensory evaluation.

Color evaluation and surface mold growth

The L (lightness) value according to the Hunter scale of each example and comparative example was measured using a colorimeter (Minolta CR-200, Konica minolta Co., Tokyo, Japan). In addition, it was visually confirmed whether fungi such as mold had grown on the surface.

sample L value mold Example 1 28.24 X Comparative Example 5 25.60 X Comparative Example 6 27.97 X Comparative Example 7 28.07 X Comparative Example 8 29.50 ○ Comparative Example 9 26.43 X Comparative Example 10 28.71 X Comparative Example 11 28.40 X Comparative Example 12 26.31 △

As shown in Table 7 above, when the aging period was about 180-230 degrees Celsius and the aging temperature was about 10-20°C, the color was excellent and there was no concern about the growth of fungi such as mold.

Sensory evaluation

Sensory evaluation items were divided into color, taste, aroma, and preference, and a perfect score of 5 was set, and a sensory evaluator conducted a sensory evaluation for each example and comparative example. As for color, the more vivid red it was, the higher the score was given, and the results of calculating the average of the evaluator's scores were shown in Table 8 below. (Comparative Examples 8 and 12 where fungal growth was confirmed were not evaluated)

sample color taste incense preference Example 1 4.4 4.6 4.1 4.3 Comparative Example 5 3.8 3.6 4.2 3.9 Comparative Example 6 4.1 3.9 4.0 4.0 Comparative Example 7 4.1 4.5 4.2 4.2 Comparative Example 8 - - - - Comparative Example 9 4.2 4.0 4.1 4.2 Comparative Example 10 4.4 4.1 4.2 4.0 Comparative Example 11 4.3 4.5 4.0 4.3 Comparative Example 12 - - - -

As shown in Table 8, the aging period of about 180-230 days and the aging temperature of about 10-20 ℃ were generally evaluated as superior. Although the above description focuses on the embodiments of the present invention, this is only an example. However, it does not limit the present invention, and those of ordinary skill in the field to which the present invention pertains will recognize that various modifications and applications not exemplified above are possible without departing from the essential characteristics of the embodiments of the present invention. There will be. For example, each component specifically shown in the embodiments of the present invention can be modified and implemented. And these variations and differences in application should be construed as being included in the scope of the present invention as defined in the appended claims.

S10: Manufacturing step of fermented onion syrup
S20: Rice flour mixing step
S30: Raw material mixing step
S40: Ripening stage
S50: recovery phase
S11: Raw material mixing step
S12: Ripening stage
S13: recovery phase

Claims (5)

(a) manufacturing fermented onion syrup;
(b) 15-25 parts by weight of the fermented onion syrup mixed with 20-40 parts by weight of rice flour ground to have a particle size of 70-100 mesh is dried until the moisture content is 35-45% for natural fermentation. Preparing grain syrup;
(c) 20 parts by weight of red pepper powder, 10-30 parts by weight of meju powder, 1-8 parts by weight of malt, 3-10 parts by weight of sea salt, and 0.1-2 parts by weight of 0.01-0.1 wt% microbial mixture to the natural fermented syrup. Preparing the red pepper powder mixture by stirring at a speed of 50-200 rpm for minutes;
(d) preparing a red pepper paste composition by sealing the red pepper powder mixture in a jar and maturing it at 10±2° C. for 180-300 days; and
(e) including the step of recovering the aged red pepper paste composition,
Step (a) of producing the fermented onion syrup,
(a-1) preparing an onion syrup mixture by mixing 50 parts by weight of onions cut into 1-10 cm x 1-10 cm x 1-10 cm, 40-60 parts by weight of white sugar, and 1-5 parts by weight of sea salt;
(a-2) sealing the syrup mixture in a jar so that the average daily ventilation amount is less than 0.1 L/kL·day and then maturing it at 15±2° C. for 180-230 days to produce fermented onion syrup; and
(a-3) comprising the step of recovering the aged fermented onion crude syrup,
The microbial mixture includes Lactobacillus acidophilus, Lactobacillus bulgaricus, Lactobacillus casei, Bifidobacterium infantis, and Bifidobacterium longum ( Containing Bifidobacterium longum and Streptococcus thermophilus
Method for producing red pepper paste composition using fermented onion syrup. delete delete delete Manufactured by the method of claim 1, characterized in that the L value measured on the surface using a colorimeter is 27.5-29.
Red pepper paste composition using fermented onion syrup.