KR102702227B1 - Method for manufacturing red chilli-pepper paste using fermentation greenplum and the fermentation red chilli-pepper paste paste manufactured thereby - Google Patents

Abstract

The present invention relates to a method for producing fermented plum gochujang and fermented plum gochujang produced using the same.
The method for manufacturing fermented plum gochujang of the present invention is characterized by including a first step of mixing plums and sugar, filtering the plum liquid produced after three months, and crushing the obtained sugar-pickled plums to manufacture a plum crush, a second step of adding water to a disaccharide and applying heat to manufacture a monosaccharide hydrolyzate, a third step of adding the monosaccharide hydrolyzate of the second step to the plum crush of the first step, storing it at 20 to 30°C for 7 to 9 months, and then filtering it to manufacture a fermented plum liquid, and a fourth step of mixing the fermented plum liquid with gochujang and a fermented mulberry fruit extract to manufacture a fermented plum gochujang.
According to the present invention, a method for producing fermented plum gochujang, which contains a large amount of functional ingredients using fermented plum and can be produced without adding separate vinegar, and which is easy to store for a long period of time by using ingredients having antibacterial properties, and a fermented plum gochujang produced using the same are provided.

Description

Method for manufacturing red chilli-pepper paste using fermentation greenplum and the fermentation red chilli-pepper paste paste manufactured thereby

The present invention relates to a method for manufacturing fermented plum gochujang and to fermented plum gochujang manufactured using the same, and more specifically, to fermented plum gochujang which contains a large amount of functional ingredients using fermented plum, can be manufactured without adding separate vinegar, and can be easily stored for a long period of time by using ingredients having antibacterial properties.

Gochujang is a seasoning food that is made by combining the spiciness of gochujang and garlic, the sourness of vinegar, and the sweetness of sugar. It has been made in small quantities at home by mixing gochujang, vinegar, and sweetener according to empirical ratios.

Recently, as dietary culture has improved, interest in health and nutrition has increased, including gochujang (red pepper paste) served with general foods, and there is a demand for various tastes, functionality, and quality.

Plums have been used as food and medicine since ancient times. Since they contain a lot of calcium, vitamins, and organic acids, they help calcium absorption and strengthen bones, which is good for osteoporosis. They are also effective for hangovers, migraines, anemia, motion sickness, and freckles. In particular, they have excellent detoxification effects, and if eaten in the summer when food poisoning is common, it is known to strengthen the acidity in the stomach and prevent food poisoning.

Accordingly, various studies have been conducted recently to manufacture functional gochujang using these plums. Related prior technologies include Patent Publication No. 10-2004-0052544 (Gochujang with added plum extract and its manufacturing method) and Patent Publication No. 10-2012-0064875 (Method for manufacturing plum gochujang).

However, the above-mentioned plum gochujangs simply use plum extract or candied plums, so they require separate chemical vinegar, and they have a low ability to prevent bacterial contamination like regular gochujang, so they have limitations in long-term storage stability, and there are problems such as the need to use a separate preservative for ease of storage.

1. Republic of Korea Patent Publication No. 10-2004-0052544 ‘Chogochujang with added plum extract and its manufacturing method’ 2. Republic of Korea Patent Publication No. 10-2012-0064875 ‘Method for producing plum vinegared red pepper paste’

The purpose of the present invention is to provide a method for producing fermented plum gochujang, which contains a large amount of functional ingredients using fermented plum and can be produced without adding separate vinegar, and which is easy to store for a long time by using ingredients with antibacterial properties, and to provide fermented plum gochujang produced using the method.

The technical problems to be achieved by the present invention are not limited to the technical problems mentioned above, and other technical problems not mentioned can be clearly understood by a person having ordinary skill in the technical field to which the present invention belongs from the description below.

The method for manufacturing fermented plum gochujang of the present invention to achieve the above-mentioned purpose comprises a first step of mixing plums and sugar, filtering the plum liquid produced after 3 months, and crushing the obtained sugar-pickled plums to manufacture a plum crush, a second step of adding water to a disaccharide and applying heat to manufacture a monosaccharide hydrolyzate, a third step of adding the monosaccharide hydrolyzate of the second step to the plum crush of the first step, storing it at 20 to 30°C for 7 to 9 months, and then filtering it to manufacture a fermented plum liquid, and a fourth step of mixing the fermented plum liquid with gochujang and a fermented mulberry fruit extract to manufacture a fermented plum gochujang.

In addition, in the production of the monosaccharide hydrolyzate in the second step, the disaccharide and water are mixed in a weight ratio of 1:10 to 30 and then processed at 100 to 150°C for 3 to 5 hours.

In addition, the second stage monosaccharide hydrolysate is characterized by being composed of fructose and glucose in a weight ratio of 1:4 to 5.

In addition, the fourth step of the fermented extract of the mulberry fruit is characterized by being manufactured by fermenting the fruit of the mulberry tree by soaking it in a diluted solution consisting of water and oligosaccharides, a mixed solution consisting of a Bacillus amyloliquefaciens culture solution, microcrystalline cellulose, and dextrin, and then extracting the same.

According to the present invention, a method for producing fermented plum gochujang, which contains a large amount of functional ingredients using fermented plum and can be produced without adding separate vinegar, and which is easy to store for a long period of time by using ingredients having antibacterial properties, and a fermented plum gochujang produced using the same are provided.

Figure 1 is a drawing showing the manufacturing method of the fermented plum gochujang of the present invention step by step.
Figure 2 is a drawing showing a method for producing a fermented mulberry fruit extract (S41) applied in the production of fermented plum gochujang of the present invention.

Hereinafter, preferred embodiments and experimental examples of the present invention will be described in detail with reference to the attached drawings, and detailed descriptions of well-known functions and configurations that may unnecessarily obscure the gist of the present invention will be omitted.

The present invention relates to a method for producing fermented plum gochujang, and is specifically described as follows based on the diagram shown in Fig. 1.

<Manufacturing steps of the fermented plum gochujang of the present invention>

1. Step 1: Plum crush manufacturing step (S10)

This step is characterized by filtering the plum liquid made by mixing plums and sugar for three months, then crushing the resulting candied plums to make plum crushed product.

To explain, what is commonly called plum extract refers to a liquid obtained by mixing plums and sugar in a weight ratio of 1:1 to 2 and then storing for about 3 months. The present invention is characterized by using the remaining sugar-preserved plums after manufacturing the plum extract.

These pickled plums are the flesh of the plum, and the plum flesh contains catechin acid, which has strong detoxifying and sterilizing effects, and is known to increase the sterilizing properties of the intestines, preventing intestinal inflammation and abnormal fermentation.

Accordingly, although some functional components are discharged through the above-described plum extract manufacturing process, the types and contents of functional components remaining in the plum flesh itself are much greater, so the present invention uses sugar-pickled plums, and it is preferable to apply them in the form of crushed substances in order to manufacture the fermented plum extract described below. At this time, the particle size of the crushed substances is most preferably 100 to 200 μm, and if the particle size is less than 100 μm, the fermentation process becomes slow when manufacturing the fermented plum extract described below, and if it exceeds 200 μm, a separate cost is consumed for manufacturing the particle size, which is not economically feasible.

2. Step 2: Monosaccharide hydrolysate manufacturing step (S20)

The characteristic of this step is that water is added to disaccharide and then heat is applied to produce a monosaccharide hydrolyzate.

To explain, the disaccharide is a sugar in which two monosaccharide molecules are linked to each other by forming a glycosidic linkage when dehydrated through a condensation reaction, and includes sugar, maltose, lactose, etc., and more preferably, it is good to use sugar, and the sugar is a combination of glucose and fructose.

These disaccharides are converted into two monosaccharide molecules through hydrolysis, and the hydrolysis treatment conditions are very important in the natural fermentation of plums.

In other words, when the disaccharide and water are mixed in a weight ratio of 1:10~30 and treated at 100~150℃ for 3~5 hours, the fructose and glucose are formed in a weight ratio of 1:4~5, which is naturally fermented without bacterial treatment to acidify the fermented plum liquid to a pH of 3~4.

At this time, if the water content is less than 10 weight ratio, it is difficult to smoothly separate the disaccharides, and if it exceeds 30 weight ratio, it becomes too diluted and it is difficult to acidify later.

In addition, if the temperature is lower than 100℃ or for less than 3 hours, the disaccharides are not completely separated into monosaccharides, making natural fermentation difficult. If the temperature exceeds 150℃ or for more than 5 hours, the disaccharide components are lost, which also has a negative effect on natural fermentation.

3. Step 3: Fermented plum extract manufacturing step (S30)

In this step, the monosaccharide hydrolysate of the second step is added to the plum crushed material of the first step, and then stored at 20 to 30°C for 7 to 9 months and then filtered to produce fermented plum liquid. More preferably, the monosaccharide hydrolysate is added to the plum crushed material in a weight ratio of 1:2 to 4.

At this time, if the content of the above-mentioned monosaccharide hydrolysate is contained at a weight ratio of less than 2, the content is too small and natural fermentation does not occur properly. If the weight ratio exceeds 4, the excessive content may result in a sweet taste that is too strong, which may actually reduce consumer preference.

The fermented plum extract manufactured in this way has a pH of 3 to 4, so it can be used as a substitute for regular vinegar.

4. Step 4: Fermented plum gochujang manufacturing step (S40)

The characteristic of this step is that it involves mixing the fermented plum extract with red pepper paste and fermented mulberry fruit extract (S41) to produce fermented plum gochujang.

First, the above-mentioned fermented extract of mulberry fruit is characterized by being manufactured by fermenting the fruit of the mulberry tree by soaking it in a mixed solution consisting of water and a diluted solution consisting of oligosaccharides, a Bacillus amyloliquefaciens culture solution, microcrystalline cellulose and dextrin, and then extracting it, as illustrated in FIG. 2.

To explain, it is known that the fruit of the mulberry tree contains various functional ingredients such as an immune-boosting effect, but when used as is, it is bitter and irritating, making it difficult for consumers to use it easily. Therefore, oligosaccharides are added to it so that consumers can consume it more easily. At this time, the oligosaccharide is not used as it is due to cost and digestive resistance, but is manufactured in the form of a diluted solution and used. Preferably, when mixing the oligosaccharide with water, it is good to mix it in a weight ratio of 5 to 10: 1.

In other words, when the oligosaccharide is contained in a weight ratio of less than 5 per 1 weight of the water during the manufacture of the diluted solution, the content is too small to add increased sweetness, which reduces consumer preference and requires the addition of separate sugar. In addition, when the weight ratio exceeds 10, the content increases the unit price significantly, making it difficult for consumers to easily consume the product.

In addition, in this step, in addition to the dilution solution that enhances the taste, a Bacillus amyloliquefaciens culture solution is used to enable a large amount of extraction of the functional components of the mulberry fruit, and microcrystalline cellulose and dextrin are added together to allow the bacteria contained in the culture solution to grow well, and mixed and fermented to maximize the functional components of the mulberry fruit and at the same time, provide an antibacterial effect.

In other words, the mixture used for the fermentation of the mulberry fruit is characterized by comprising the diluent, Bacillus amyloliquefaciens culture solution, microcrystalline cellulose, and dextrin, and more preferably, the diluent is mixed in an amount of 65 to 70 wt%, the Bacillus amyloliquefaciens culture solution in an amount of 20 to 25 wt%, the microcrystalline cellulose in an amount of 3 to 10 wt%, and the dextrin in an amount of 0.1 to 2 wt% based on the total weight of the mixture.

At this time, the diluted solution can exhibit a taste preferred by consumers within the above range, and if the content of the diluted solution is less than 65 wt%, the expected sweetness is not added, which may lower consumer preference. If it exceeds 70 wt%, the mixing ratio with other ingredients may not match, which may also lower consumer preference.

In addition, in this process, a Bacillus amyloliquefaciens culture solution approved for food use is applied. The Bacillus amyloliquefaciens culture solution used increases the rutin and GABA components of the mulberry fruit compared to other strains, thereby enhancing the immune-enhancing effect. This Bacillus amyloliquefaciens strain can be easily obtained from the Korea Research Institute of Bioscience and Biotechnology, the Korea Microbiological Conservation Center, etc.

The above culture medium may refer to a substance including all substances contained in a medium in which a strain is cultured, and may refer to a substance including a metabolite or secretion resulting from strain culture or a fragment thereof, and the strain itself may also be contained in the culture medium. In addition, the above culture medium may be cultured according to a method commonly used in the art.

As the above medium, a general medium can be used, and the characteristic is that after inoculating the Bacillus amyloliquefaciens strain into the liquid medium, the same is cultured at 35 to 37°C for 24 to 72 hours to prepare a microbial culture solution having a concentration of 1×10 ⁷ CFU/ml or more. More preferably, after inoculating the microbial strain into the liquid medium, the same is cultured at 35 to 37°C for 24 to 72 hours under an aeration amount of 0.05 to 0.4 vvm (vol/vol/min), a stirring speed of 100 to 200 rpm (rotary/min), and an internal pressure of 0.1 to 1 kgf/cm2.

The Bacillus amyloliquefaciens culture solution thus prepared is applied in an amount of 20 to 25 wt% based on 100 wt% of the total mixture. If it is less than 20 wt%, the content is too small to obtain the desired effect of the present invention. If it exceeds 25 wt%, the mixing ratio with other materials may not be correct, and this may also result in the failure to obtain the desired effect of the present invention.

The above microcrystalline cellulose is used as a culture medium for the fungus, thereby maximizing the growth of the fungus. Accordingly, the microcrystalline cellulose is applied in an amount of 3 to 10 wt% based on 100 wt% of the total mixture. If it is less than 3 wt%, the content is too small to obtain the effect of increasing fungal growth, and if it exceeds 10 wt%, the mixing ratio with other materials may not be correct, which may prevent the effect intended by the present invention from being obtained.

The above dextrin is a general term for starch hydrolysate, roasted dextrin hydrolysate or their derivatives obtained by decomposing starch or roasted dextrin with an acid or a starch-decomposing enzyme such as amylase. Dextrin includes roasted dextrin, digestible dextrin, indigestible dextrin and their hydrogenates. Such dextrins are particularly rich in fiber, and when applied, they act as a promoter that directly discharges waste products, and at the same time, like the above microcrystalline cellulose, they can maximize the growth of the bacteria.

Accordingly, the dextrin is preferably in the range of 0.1 to 2 wt% based on 100 wt% of the total mixed solution. If it is contained at less than 0.1 wt%, it is difficult to obtain a bacterial growth effect compared to the addition, and if it exceeds 2 wt%, it becomes difficult to commercialize due to the unique taste and smell of dextrin itself.

250 to 300 g of the above mulberry fruit is added to 1 liter of the above-mentioned mixture, soaked, and then fermented at 20 to 30°C for 30 to 60 days. The fermented mulberry fruit extract is then extracted.

At this time, the above fermentation conditions are conditions applied for the purpose of maximizing the functional components of the above mulberry fruit, especially rutin and GABA components, and at the same time having an antibacterial effect. If applied for less than 30 days or at less than 24℃, the desired functional components will not be sufficiently derived, and if applied for more than 60 days or at more than 30℃, there is a concern that the components may be destroyed due to the excess.

In addition, it is desirable to apply a filtration method (brewing) or a pressed extraction method to the above extraction method in order to minimize the destruction of functional ingredients.

In this way, the above-mentioned fermented mulberry extract is mixed with the prepared fermented plum extract and red pepper paste to produce the fermented plum gochujang of the present invention.

At this time, the fermented plum gochujang is characterized in that it is manufactured by mixing 1 to 5 parts by weight of the fermented plum liquid and 10 to 20 parts by weight of the fermented mulberry extract based on 100 parts by weight of the gochujang. If the fermented plum liquid is contained in less than 1 part by weight, the taste of the gochujang itself cannot be felt, so a separate chemical solvent must be added, which causes a problem, and if it is contained in excess of 5 parts by weight, it may actually cause a rejection by consumers due to excessive sourness.

In addition, if the above-mentioned fermented mulberry extract is mixed in an amount of less than 10 parts by weight, the sweetness is weak and the problem of having to add separate sugar occurs, and if it exceeds 20 parts by weight, the unique taste and aroma of the mulberry appears, which actually reduces consumer preference.

Hereinafter, the present invention will be described in more detail by way of examples and experimental examples. However, these examples and experimental examples are for the purpose of explanation only and are not intended to limit the scope of protection of the present invention.

<Example 1> Manufacturing of gochujang1 using fermented plum

As shown in Fig. 1, after mixing plums and sugar in a 1:1 weight ratio and waiting for 3 months, the resulting plum liquid was filtered, the seeds from the resulting candied plums were removed, and the remaining flesh was crushed into 100 μm pieces to produce a plum crushed product.

Next, 20 kg of water was added to 1 kg of sugar, mixed, and treated at 120°C for 4 hours to produce a monosaccharide hydrolyzate.

Next, 300 ml of the above monosaccharide hydrolyzed product was added to 100 g of the above-mentioned prepared plum crushed product, and the plum crushed product was allowed to completely precipitate. The product was then stored at 25°C for 8 months and filtered to prepare fermented plum liquid.

Next, the fruits of the mulberry tree were purchased commercially, washed, and 300 g of the mulberry tree fruits were soaked in 1 liter of the prepared mixture, fermented at 25℃ for 30 days, and then filtered and extracted to prepare a fermented extract of the mulberry tree fruits.

At this time, the mixture was prepared by mixing 70 ℓ of a diluted solution prepared by mixing oligosaccharides and distilled water in a weight ratio of 10:1, 25 ℓ of a Bacillus amyloliquefaciens strain culture solution (LA medium, 1×10 ⁷ CFU/ml), 3 kg of microcrystalline cellulose, and 2 kg of dextrin.

Next, 1 g of the above fermented plum extract and 10 g of the above fermented mulberry fruit extract were added to 100 g of red pepper paste and mixed to produce fermented plum gochujang 1.

<Comparative Example 1> Manufacturing of Gochujang 2

After mixing plums and sugar in a 1:1 weight ratio and waiting for 3 months, the resulting plum liquid was filtered, the seeds from the resulting candied plums were removed, and the remaining flesh was crushed into 100 μm pieces to produce a plum crushed product.

Next, 300 ml of glucose was added to 100 g of the prepared plum crushed product, and the plum crushed product was allowed to completely precipitate. The product was then stored at 25°C for 8 months and filtered to produce fermented plum liquid.

Next, 1 g of the above fermented plum extract and 10 g of the above sugar were added to 100 g of red pepper paste and mixed to produce super red pepper paste 2.

<Comparative Example 2> Manufacturing of Gochujang 3

100g of red pepper paste was mixed with 1g of the brown rice vinegar and 10g of the plum extract to produce super red pepper paste 3.

<Comparative Example 3> Manufacturing of Gochujang 4

Gochujang 4 was manufactured using the same method as in Example 1, but using sugar water instead of the monosaccharide hydrolyzate.

<Comparative Example 4> Manufacturing of Gochujang 5

The same method as in Example 1 was used to manufacture the monosaccharide hydrolyzate, but 20 kg of water was added to 1 kg of the sugar and mixed, and then treated at 220°C for 2 hours to manufacture super-hot pepper paste 5.

<Comparative Example 5> Manufacturing of Gochujang 6

Gochujang 6 was manufactured using the same method as in Example 1, but instead of the fermented extract of the mulberry fruit, 300 g of mulberry fruit was mixed with 70 g of oligosaccharide and fermented at 25°C for 30 days to manufacture the mulberry fruit extract.

<Experimental Example 1> Sensory evaluation of gochujang

1. Experimental method

A sensory test was conducted on the hot pepper pastes of Example 1 and Comparative Examples 1 to 5 by 30 trained evaluators, and the taste and flavor were evaluated using a 5-point scale. The average scores for each item were shown in Table 1 below. Here, a higher score for each item means a higher preference for the corresponding item. In addition, the storage period was also checked.

2. Experimental Results

taste incense Storage period Example 1 4.5 4.5 24 months Comparative Example 1 2.5 3.9 10 months Comparative Example 2 3.0 3.5 12 months Comparative Example 3 1.7 3.5 12 months Comparative Example 4 1.1 2.5 12 months Comparative Example 5 2.2 3.8 10 months

As shown in Table 1 above, it can be seen that the taste and flavor of the gochujang manufacturing process are greatly affected. In other words, the gochujang of Example 1 did not exhibit the unique taste and flavor of the mulberry fruit, and the sweet and sour tastes coexisted, and at the same time, the strong fermentation flavor unique to the fungus was not emitted, confirming that it can be easily used as gochujang without a separate flavor additive. In particular, it was confirmed that it can be stored for a long period of time, about 24 months, without a separate preservative treatment, and there is almost no economic loss.

On the other hand, it was confirmed that the super hot pepper paste 2 of Comparative Example 1 had too low a sourness compared to the sweetness, so additional vinegar had to be added separately, and its shelf life was also very short.

In addition, in the case of gochujang 3 of comparative example 2, it was confirmed that an artificial sour taste was felt and the shelf life was short.

In addition, in the case of the gochujangs of Comparative Examples 3 and 4, it was difficult to manufacture fermented plum extract with acidification because fermentation did not occur properly without separate bactericidal treatment, so it was confirmed that additional vinegar had to be added separately and the shelf life was also short.

In addition, in the case of the super hot pepper paste 6 of Comparative Example 5, the shelf life was short because the mulberry fruit was fermented normally without bacterial treatment, and since the functional ingredients were not extracted in large quantities, the sweetness was also reduced, so it was found that the preference of consumers was low.

In this way, it can be seen that, by the present invention, it is possible to manufacture gochujang containing a large amount of functional ingredients using fermented plums without adding separate vinegar, and that it is possible to provide fermented plum gochujang that is easy to store for a long period of time by using ingredients with antibacterial properties.

The above invention has been examined with reference to preferred embodiments and experimental examples, and those skilled in the art to which the present invention pertains will be able to implement embodiments other than the detailed description of the present invention within the essential technical scope of the present invention. Here, the essential technical scope of the present invention is indicated in the claims, and all differences within the equivalent scope should be interpreted as being included in the present invention.

Claims (14)

Plum and sugar in a weight ratio of 1:1~2 The first step is to filter the plum liquid produced after 3 months of mixing and crush the obtained candied plums to produce a plum crushed product having a particle size of 100-200㎛;
The second step is to produce a monosaccharide hydrolyzed product composed of fructose and glucose in a weight ratio of 1:4~5 by mixing disaccharides and water in a weight ratio of 1:10~30 and then heating at 100~150℃ for 3~5 hours;
A third step of producing a fermented plum solution having a pH of 3 to 4 by adding the monosaccharide hydrolyzate of the second step to the plum crushed material of the first step in a weight ratio of 1:2 to 4, storing it at 20 to 30°C for 7 to 9 months, and then filtering it; and
A fourth step of manufacturing fermented plum gochujang, which comprises immersing the fermented plum liquid and the mulberry fruit of the third step in a diluted solution consisting of water and oligosaccharides, a mixed solution consisting of a Bacillus amyloliquefaciens culture solution, microcrystalline cellulose and dextrin, fermenting the same, and then adding and mixing the fermented mulberry fruit extract prepared by extracting the same, and mixing 1 to 5 parts by weight of the fermented plum liquid and 10 to 20 parts by weight of the fermented mulberry fruit extract based on 100 parts by weight of the red pepper paste, and which can be stored for up to 24 months without separate preservative treatment;
Method for making fermented plum gochujang.
delete delete delete delete It is manufactured by the manufacturing method of Article 1 and is characterized by being able to be preserved for up to 24 months without separate preservative treatment.
Fermented plum gochujang. delete delete delete delete delete delete delete delete