KR19990078929A - Apple Kochujang and process for preparation thereof - Google Patents

Abstract

The present invention relates to an apple red pepper paste and a method for manufacturing the same. The present invention has an excellent effect of providing an apple red pepper paste containing apple puree and is suitably blended with the amount of apple puree with red pepper powder and buckwheat powder, color, flavor, taste and overall quality. There is an excellent effect that can be produced by providing an excellent red pepper paste.

Description

Apple Kochujang and process for preparation

The present invention relates to an apple pepper paste and a method of manufacturing the same. More specifically, the present invention relates to an apple red pepper paste having excellent taste, aroma, color, and overall preference by properly blending apple puree and red pepper paste, and a method of manufacturing the same.

Gochujang, one of Korea's unique traditional foods, has a unique taste that combines unique flavor and spicy taste, and it is a representative fermented food of Kimchi and Double-A Korea. However, due to the rapid decline in rural economic population, the aging of the urban population, and the change in the living structure of urban residents, the traditionally made red pepper paste is gradually disappearing, and the production of improved red pepper paste is increasing. However, traditional kochujang has been processed with different characteristics from home to region or home, and the fruit red pepper paste has different characteristics and preferences of kochujang. Furnace development is urgently needed.

Conventionally, there were fruit pepper paste prepared by adding apples, oranges, grapes and pineapple juice to red pepper paste, and the sensory preferences of fruit pepper paste added with pineapple were higher than those of other fruit added pepper paste. In addition, persimmon fruit was added as an ingredient to make red pepper paste and red pepper paste, which reproduced the traditional red pepper paste. In northern Gyeongsang Province, apples have been used as a side ingredient in the manufacture of traditional gochujang at home, and the red pepper paste derived from Gyeongbuk province has the unique sourness and fruity aroma, which is suitable for the younger generation's taste.

The present inventors completed the present invention by monitoring the sensory characteristics according to the kochujang mixture ratio by reaction surface analysis method and optimizing the manufacturing conditions for the sensory characteristics of apple pepper paste in order to reproduce the apple pepper paste, a special product of Gyeongbuk province.

Therefore, an object of the present invention is to provide an apple pepper paste prepared by properly mixing apple puree and red pepper paste. Another object of the present invention to provide a method for producing the apple pepper.

The object of the present invention is to prepare the apple red pepper paste by blending malt, rice, glutinous rice, red pepper powder, buckwheat flour, salt and apple puree in accordance with the central synthesis plan to produce the red pepper paste and sensory color, aroma, taste, overall preference of the apple red pepper paste Sensory tests were performed on the agents, and the results were monitored by response surface analysis to optimize the manufacturing conditions according to sensory characteristics of apple pepper paste.

Hereinafter, the configuration and operation of the present invention.

1 is a result showing the change in the color sensory score of the red pepper paste of the present invention according to the change in the content of red pepper powder, apple puree and buckwheat powder as a four-dimensional response surface.

Figure 2 is a result showing the four-dimensional response surface change of the flavor sensory point of the apple red pepper paste of the present invention according to the change of the red pepper powder, apple puree and buckwheat powder content.

Figure 3 is a result showing the change in taste sensory score of the red pepper paste of the present invention according to the change in the content of red pepper powder, apple puree and buckwheat powder as a four-dimensional reaction surface.

Figure 4 is a result showing the change in the overall palatability sensory rating of the red pepper paste of the present invention according to the change in the content of red pepper powder, apple puree and buckwheat powder as a four-dimensional response surface.

Figure 5 is a result showing the solidity change of the red pepper paste of the present invention according to the mixing ratio of red pepper powder, buckwheat powder and apple puree as a four-dimensional reaction surface.

6 is a result showing the adhesion change of the red pepper paste of the present invention according to the blending ratio of red pepper powder, buckwheat powder and apple puree as a four-dimensional reaction surface.

7 is a result showing the roughness change of the red pepper paste of the present invention according to the blending ratio of red pepper powder, buckwheat powder and apple puree as a four-dimensional reaction surface.

The present invention is a step of preparing apple red pepper paste by mixing the saponified malt and saponified non-glutinous rice by the central synthetic scheme, and then crushed glutinous rice, red pepper powder, buckwheat flour, salt and apple puree and aged for 30 days at room temperature ; Investigating the color, aroma, taste and overall acceptability of the red pepper paste prepared by the central synthesis plan to the sensory personnel and monitoring by reaction surface analysis method; It consists of examining the physical properties by measuring the texture of kochujang using a Rheometer (RT-3010D, FUDOH, Japan).

The red pepper paste of the present invention is slightly different depending on the color, aroma, taste and overall preference, but malt gold 9 ~ 13% by weight, non-glutinous rice 18 ~ 22% by weight, glutinous rice 18 ~ 22% by weight, red pepper powder 11 ~ 24% by weight, buckwheat flour 4 ~ 12% by weight, salt 2 ~ 5% by weight, apple puree 11 ~ 24% by weight, preferably malt gold 11.6%, non-glutinous rice 21% by weight, glutinous rice 21% by weight, red pepper powder 13.7 ~ 22.1% by weight, mew flour 5.3 ~ 9.5% by weight, salt 3.7% by weight, apple puree 13.1 ~ 21.6% by weight.

Apples used in the present invention was purchased and used in the farmhouse in Gyeongsangbuk-do, and red pepper powder, red pepper paste meju, non-glutinous rice, glutinous rice, salt, etc. were used in Gyeongbuk Chilgok Nonghyup Chain Store.

Hereinafter, the specific method of the present invention will be described in detail with reference to Examples, but the scope of the present invention is not limited only to these Examples.

Example 1 Preparation of Apple Pepper

Kochujang added with apples was mixed with a supernatant obtained by saccharifying 110g of malt for 2 hours and 200g of uncooked glutinous rice after 12 hours of immersion, and then saccharified for 5 hours. After cooling to ℃, red pepper powder 130 ~ 210g, buckwheat flour 50 ~ 90g, salt 35g and apple puree 125 ~ 205g were mixed and aged at room temperature for 30 days. At this time, the experimental plan for the mixing condition of Kochujang added with apple fruit is based on the central synthesis plan, red pepper powder content of 130, 150, 170, 190, 210g, buckwheat powder content of 50, 60, 70, 80, 90g and apple puree content 125 , 145, 165, 185, and 205g were encoded in five steps as -2, -1, 0, 1, 2.

Example 2: Sensory Quality of Apple Pepper

Sensory quality evaluation was conducted by researchers and faculty members of the Institute of Traditional Food Research at Kyungpook National University of Science, who had sufficient knowledge of the sample, terminology, and evaluation criteria. Sixteen patients with excellent discrimination ability were selected and sensory tests were performed. Sensory evaluation showed that dried anchovies (size 4 ~ 5cm) were taken on apple pepper paste (10g of apple pepper paste on 50mL white plate), and 9 points by 9-point scoring method was very good and 1 point was very bad. The sensory test was carried out on the color, aroma, taste, and overall acceptability by presenting three kinds of samples at one time. As a result, as shown in Table 1, the sensory quality was evaluated according to the 9-point scale test for the 16 kinds of apple pepper pastes prepared based on the experimental plan. 4.50 ~ 7.50, 2.66 ~ 6.83 taste, 3.75 ~ 7.33 overall preference, there were a lot of changes according to the mixing ratio. Sensory test results such as color, aroma, taste and overall acceptability of red pepper paste were regressed using SAS program, and the response surface regression equation, R ² and significance are shown in Table 2, respectively. In the response surface regression analysis on the color (Y ₁ ) of the red pepper paste according to the blending ratio, the R ² of the regression equation was 0.8306, which was significant within 10% of the significance level. However, R ² of the regression equation for flavor (Y ₂ ), taste (Y ₃ ) and overall preference (Y ₄ ) was 0.8056, 0.7541 and 0.8059, respectively, and no significance was recognized. The results of the above regression analysis using sensory scores differed from the results of physicochemical analyzes according to the subjective perspective of the tester who inspected kochujang.

Sensory and Texture of Apple Pepper Prepared under the Conditions of Central Synthesis System for Response Surface Analysis Prerequisites ⁽¹⁾ Sensuality Organization Red pepper powder (g) Meju (g) Apple Puree (g) color incense flavor Overall Symbol Robustness Adhesion Roughness 190 (1) 80 (1) 185 (1) 5.00 6.33 6.16 6.25 7258 20785 12.17 190 (1) 80 (1) 145 (-1) 4.50 5.60 6.00 5.66 9170 24866 14.70 190 (1) 60 (-1) 185 (1) 7.66 6.33 5.83 7.33 3610 11392 9.47 190 (1) 60 (-1) 145 (-1) 6.70 7.50 5.60 7.25 4348 17953 14.39 150 (-1) 80 (1) 185 (1) 7.20 7.16 5.83 6.75 2890 10200 8.72 150 (-1) 80 (1) 145 (-1) 6.00 6.33 5.83 6.16 4281 18026 10.35 150 (-1) 60 (-1) 185 (1) 4.70 4.50 3.50 3.75 1019 4237 2.77 150 (-1) 60 (-1) 145 (-1) 5.50 5.75 5.66 4.66 1993 7312 5.93 170 (0) 70 (0) 165 (0) 5.20 5.50 4.12 4.66 2262 8306 6.87 170 (0) 70 (0) 165 (0) 5.20 5.66 4.00 4.75 2211 8729 6.02 210 (2) 70 (0) 165 (0) 6.00 5.90 5.16 5.50 8373 24707 16.32 130 (-2) 70 (0) 165 (0) 6.50 5.15 4.66 5.00 735 3161 2.05 170 (0) 90 (2) 165 (0) 6.33 5.50 6.33 6.33 4128 4946 2.73 170 (0) 50 (-2) 165 (0) 5.33 6.16 2.66 4.50 833 3293 2.51 170 (0) 70 (0) 205 (2) 6.16 5.50 6.83 5.75 2096 10356 6.64 170 (0) 70 (0) 125 (-2) 6.00 6.00 5.50 6.25 6562 32366 21.78 [Note] ⁽¹⁾ Test condition number by central composition plan

Polynomial calculated according to RSM for the manufacture of red pepper paste reaction Polynomials / Equations ⁽¹⁾ R ² valence color Y ₁ = 7.941875 + 0.064406X ₁ + 0.456688X ₂ -0.298375X ₃ + 0.000656X ₁ ² -0.004913X ₁ X ₂ + 0.001575X ₂ ² + 0.000331X ₁ X ₃ + 0.000963X ₂ X ₃ + 0.00055X ₃ ² 0.8306 0.0815 incense Y ₂ = 0.206719 + 0.248594X ₁ + 0.048313X ₂ -0.213937X ₃ -0.000034375X ₁ ² -0.003213X ₁ X ₂ + 0.000625X ₂ ² -0.00000625X ₁ X ₃ + 0.002488X ₂ X ₃ + 0.000106X ₃ ² 0.8056 0.1144 flavor Y ₃ = 78.070703-0.222891X ₁ -0.113656X ₂ -0.658281X ₃ + 0.000531X ₁ ² -0.001106X ₁ X ₂ + 0.001088X ₂ ² + 0.000797X ₁ X ₃ + 0.001306X ₂ X ₃ + 0.001316X ₃ ² 0.7541 0.1983 Overall Symbol Y ₄ = 10.114922 + 0.166109X ₁ + 0.340344X ₂ -0.409656X ₃ + 0.000341X ₁ ² -0.004481X ₁ X ₂ + 0.001775X ₂ ² + 0.000309X ₁ X ₃ + 0.001256X ₂ X ₃ + 0.000809X ₃ ² 0.8059 0.1141 Robustness Y ₅ = 84353-574.257813X ₁ -259.253125X ₂ -390.415625X ₃ + 1.448438X ₁ ² + 2.694375X ₁ X ₂ + 0.610X ₂ ² -0.089063X ₁ X ₃ -0.994375X ₂ X ₃ + 1.307813X ₃ ² 0.9371 0.0056 Adhesion Y ₆ = 231642-903.401563X ₁ + 2039.721875X ₂ -2768.259375X ₃ + 3.385313X ₁ ² -0.231875X ₁ X ₂ -10.995X ₂ ² + 0.080939X ₁ X ₃ -1.419375X ₂ X ₃ +8.027 188X ₃ ² 0.8992 0.0209 Roughness Y ₇ = 80.814766 + 0.037844X ₁ + 1.802875X ₂ -1.764594X ₃ + 0.00172X ₁ ² -0.0046X ₁ X ₂ -0.009563X ₂ ² -0.000831X ₁ X ₃ + 0.002450X ₂ X ₃ + 0.004853X ₃ ² 0.9083 0.0162 (Note) X ₁ : Red pepper powder (g), X ₂ : Meju (g), X ₃ : Apple puree (g)

In addition, the change of color, aroma, taste and overall acceptability according to the blending ratio of the red pepper paste was represented by the four-dimensional response surface as shown in Figs. 1 to 4, and the response surface to the change of sensory scores showed the form of saddle point. Changes in sensory scores for color were not affected by apple puree and were mainly influenced by red pepper powder and buckwheat flour (Table 4) .The sensory scores were high when the content of red pepper powder and the content of buckwheat flour were low. In addition, the sensory score was high when the content of red pepper powder was high and the content of mew flour was high (FIG. 1). However, when the red pepper powder content and the mew flour content were high at the same time, the sensory score tended to be low. The maximum sensory rating for color was 140.61 g of red pepper powder, 83.42 g of mew flour, and 169.05 g of apple puree, which was predicted to be 8.13 (Table 3).

The aroma change according to the mixing ratio of apple red pepper paste was similar to the response surface to the color of apple red pepper paste, showing the form of saddle point, and it was mainly influenced by red pepper powder and buckwheat powder without being affected by apple puree (Table 4). ), The high content of red pepper powder and low content of mesophane powder showed a high sensory score, and also the high content of red pepper powder and low meconium powder at the same time (FIG. 2). However, the sensory score tended to be low when the red pepper powder and mesop flour content were high and low at the same time. The maximum sensory score for the flavor was 192.32g of red pepper powder, 56.14g of buckwheat flour and 146.72g of apple puree, and the sensory score of the predicted aroma was 7.95 (Table 3). These results suggest that sensory agents prefer spicy nausea and weak intestine or strong intestine and weak nausea.

The response surface for taste according to the blending ratio of apple red pepper paste showed the form of saddle point as a result different from the reaction surface for the color and aroma of apple red pepper paste (Table 3). It was influenced by puree (Table 4). Changes in sensory scores for taste tended to increase as the content of mezzanine powder increased.However, when the content of apple puree increased, the degree of dualization was obvious, and increased or decreased below 160g. The preference for the sensual taste tended to increase (FIG. 3). In addition, the maximum sensory score for the taste of apple red pepper paste was 182.80g of red pepper powder, 78.57g of buckwheat flour, and 198.80g of apple puree, and the estimated sensory score was 7.46 (Table 3). It was found that they preferred.

According to the mixing conditions, the change in the overall acceptability of the red pepper paste was represented by a four-dimensional response surface as shown in FIG. The overall acceptability of apple red pepper paste was not affected by apple puree, but was mainly influenced by red pepper powder and buckwheat powder (Table 4) .The high sensory score and high red pepper powder showed low sensory score and red pepper powder. When the content of low and the content of mew flour high, the sensory score was high (Fig. 4). However, the sensory score tended to be low when the red pepper powder and mesop flour were low at the same time. The maximum sensory rating for overall preference was 200.66g of red pepper powder, 57.47g of buckwheat flour and 159.35g of apple puree, with a predicted sensory score of 7.58 (Table 3).

Manufacturing condition of apple pepper paste for maximum sensory and texture Manufacture conditions Red pepper powder (g) Meju (g) Apple Puree (g) Predicted sensory score shape color at least 195.86 84.28 154.23 3.90 Saddle maximum 140.61 83.42 169.05 8.13 incense at least 144.15 57.12 181.36 3.98 Saddle maximum 192.32 56.14 146.72 7.95 flavor at least 150.88 53.11 174.68 2.98 Saddle maximum 182.80 78.57 198.80 7.46 Overall Symbol at least 141.66 56.36 172.25 2.72 Saddle maximum 200.66 57.47 159.35 7.58 Robustness at least 159.04 51.08 171.97 263.74 Saddle maximum 202.74 78.99 150.69 10249 Adhesion at least 154.20 54.23 172.34 0.00 Saddle maximum 186.09 72.52 128.73 33081 Roughness at least 150.85 55.37 173.57 0.00 Saddle maximum 188.54 68.86 129.63 22.27

Regression Analysis on the Sensory and Organizational Regression Model of Apple Pepper Manufacture conditions F-ratio color incense flavor Overall Symbol Robustness Adhesion Roughness Red pepper powder (g) 6.781 ^** 3.966 ^* 0.886 4.402 ^* 13.727 ^*** 5.182 ^** 6.067 ^** Meju (g) 6.353 ^** 5.195 ^** 2.553 4.447 ^* 5.707 ^** 1.285 1.182 Apple Puree (g) 1.138 2.163 1.838 1.112 3.732 ^* 5.453 ^** 5.905 ^** [Note] *: 10% level of significance **: 5% level of significance ***: 1% level of significance

Example 3: Measurement of physical properties of apple pepper

The texture of kochujang was measured using a Rheometer (RT-3010D, FUDOH, Japan) to measure the firmness (hardness), adhesion (thesiveness) and toughness (toughness). As a result of the experiment, the changes in the firmness, adhesion and roughness are represented by the four-dimensional response surface as shown in FIGS. The change in the firmness according to the blending ratio of the red pepper paste was mainly influenced by the red pepper powder, followed by buckwheat powder and the apple puree (Table 4 in Example 2). The change of firmness according to the mixing ratio of apple pepper paste tended to increase in proportion to the increase in the content of red pepper powder, and increased as the content of buckwheat powder and the content of apple puree were low (FIG. 5). On the other hand, the change of adhesion according to the mixing ratio of apple pepper paste was mainly affected by red pepper powder and apple puree, and the effect of buckwheat powder was insignificant (Table 4 of Example 2). The change of adhesion according to the mixing ratio of apple pepper paste tended to increase in proportion to the increase of the red pepper powder content, and the adhesion increased when the content of apple puree was low or high. However, there was little effect of the mew flour content, but it was slightly higher when high (Fig. 6). The roughness according to the blending ratio of the red pepper paste was mainly affected by the red pepper powder and the apple puree, but did not affect the buckwheat powder (Table 4 of Example 2). The change in roughness according to the mixing ratio of apple pepper paste increased as the content of apple puree was lower and the content of red pepper powder was increased (FIG. 7).

As described above, the present invention has an excellent effect of providing an apple red pepper paste containing apple puree, and the amount of apple puree with red pepper powder and buckwheat flour is appropriately blended in color, flavor, taste and overall taste. Is a very useful invention in the food industry because it has an excellent effect that can be produced by providing excellent apple pepper paste.

Claims (3)

Apple red pepper paste comprising apple puree as a component. According to claim 1, wherein the components are 9 to 13% by weight of malt gold, 18 to 22% by weight of non-glutinous rice, 18 to 22% by weight of glutinous rice, 11 to 24% by weight of red pepper powder, 4 to 12% by weight of buckwheat flour, 2 to 5% by weight of salt %, Apple puree apple pepper, characterized in that 11 to 24% by weight. After sugaring the supernatant saccharified with malt gold and crushed non-glutinous rice after immersion, and then crushed glutinous rice after immersing in saccharified liquid, concentrated and cooled and mixed with red pepper powder, buckwheat flour, salt and apple puree Apple pepper paste manufacturing method according to claim 1.