KR20030002893A - Hot pepper paste using an extract from a japanese apricot and method for producing the same - Google Patents

Abstract

PURPOSE: Red hot chili pepper paste(kochujang) using a Japanese apricot extract and a production method thereof are provided, therefore everyone can easily take the healthful effects of Japanese apricot as well as the healthful effects of kochujang simply by eating the red hot chili pepper paste(kochujang). CONSTITUTION: The red hot chili pepper paste(kochujang) using a Japanese apricot extract comprises 43 to 50 parts by weight of sugar-soaked Japanese apricot extract, 34 to 40 parts by weight of red hot chili pepper powder, 5 to 12 parts by weight of starch syrup or a starch syrup/functional oligosaccharide mixture, and 4 to 8 parts by weight of salt. The method for producing the red hot chili pepper paste(kochujang) comprises the steps of: mixing Japanese apricot and sugar or a sugar/functional oligosaccharide mixture and filling the mixture to a vessel; sealing the vessel and maturing the mixture; filtering the mixture to obtain a filtrated solution and collecting the fruits of Japanese apricot; boiling the filtrated solution and the fruits together at 100 deg.c for 2-4 hours to obtain a final Japanese apricot extract; mixing 43 to 50 parts by weight of the Japanese apricot extract, 34 to 40 parts by weight of red hot chili pepper powder, 5 to 12 parts by weight of starch syrup or a starch syrup/functional oligosaccharide mixture, and 4 to 8 parts by weight of salt; and packing the mixture in a container.

Description

Hot pepper paste using plum extract and manufacturing method thereof {HOT PEPPER PASTE USING AN EXTRACT FROM A JAPANESE APRICOT AND METHOD FOR PRODUCING THE SAME}

The present invention relates to red pepper paste using a plum extract and a method for manufacturing the same, and more particularly, extracts of useful food materials such as red pepper powder and plum, green tea and pine needles as the main raw material to exhibit the various physiological and antimicrobial activity they possess The present invention relates to red pepper paste for health promotion and shelf life extension, and a method of manufacturing the same.

Despite the remarkable advances in medicine, the prevalence of geriatric diseases such as cancer, immune system diseases, and circulatory diseases has increased significantly. In particular, these diseases have recently become almost irrespective of age, and there is no clear treatment yet. Prevention in advance is recognized as the best way. Therefore, in the domestic and overseas food industry, due to the increasing interest and demand for the health of modern people, functional foods that give the third function, that is, bioregulatory function, in the primary (nutrition) and secondary (symbolic) functions of food are the leading foods of the 21st century. It is expected to accelerate the development of health-oriented foods.

Gochujang is a common type of food that we know as well as miso and soy sauce. Soy sauce and soybean paste are traditional foods only in our country. However, despite the rapid changes in the domestic and foreign food industry, so far, the research on kochujang has mainly changed microbiological and physicochemical characteristics such as microorganisms and enzymes, free amino acids and free sugars, and flavor components during kochujang ripening. Studies on the effects of conventional and improved kochujang meju on the improvement, brewing of kochujang by the addition of yeast, quality change of kochujang by starch ingredients such as flour and glutinous rice, sterilization and storage of kochujang powder by radiation The research and development of functional gochujang is very inadequate and there are few commercialized cases.

The present invention has been used for the red pepper powder and traditionally edible without using meju powder, flour, glutinous rice at all, unlike the conventional kochujang preparation method in the manufacture of red pepper paste, which is nontoxic and has various useful physiological and antimicrobial activities. By making kochujang with various extracts of green tea and pine needles (eg, acupuncture extract, hot water extract (or its concentrate), etc.) as the main raw materials, it is possible to enjoy the usual kochujang without eating a separate food such as functional foods or health supplements. It is an object of the present invention to provide red pepper paste and its manufacturing method that can help maintain health.

In addition, the present invention has another object to provide a kochujang and its manufacturing method that can be expected to maintain the freshness, that is, the shelf life of the kochujang by the antibacterial action possessed by these natural food materials.

In addition, the present invention is another object to provide a hot pepper paste and a method of manufacturing the same that can greatly improve the palatability to a non-irritant to soften the spicy or salty taste of the general gochujang.

In order to achieve the above object, the present invention provides a red pepper paste using a plum extract, characterized in that it comprises a extract of Apricot plum.

According to a preferred embodiment of the present invention, the red pepper paste using the plum extract contains 43 to 50 parts by weight of the acupuncture extract of the plum, 34 to 40 parts by weight of red pepper powder, 5 to 12 parts by weight of a mixture of starch syrup or functional oligosaccharide, And 4 to 8 parts by weight of salt.

According to a preferred embodiment of the present invention, kochujang using the plum extract further comprises hot water extract of green tea or extract of pine needles. That is, in the present invention, extracts of various forms obtained by acupuncture, hot water extraction (or condensation of hot water extract), etc. using plum, green tea, and pine needles, which have been traditionally used for edible, have been found to possess nontoxic and various pharmacological actions and functions. Prepare red pepper paste by mixing syrup and salt with red pepper powder as a main raw material.

According to a preferred embodiment of the present invention, the kochujang using the plum extract comprises 43 ~ 50 parts by weight of the mixed solution of the hot water extract of the green tea and the extract of the Apricot plum in a weight ratio of 1: 1 to 1: 9, red pepper powder 34 ˜40 parts by weight, 5-12 parts by weight of starch syrup or syrup / functional oligosaccharide, and 4-8 parts by weight of salt.

According to a preferred embodiment of the present invention, the kochujang using the plum extract comprises 43 ~ 50 parts by weight of the mixed solution of the Acupuncture extract of pine needles and the Acupuncture extract of the plum in a weight ratio of 1: 1 to 1: 9, red pepper powder 34 ˜40 parts by weight, 5-12 parts by weight of starch syrup or syrup / functional oligosaccharide, and 4-8 parts by weight of salt.

According to a preferred embodiment of the present invention, the ethanol further comprises 1 to 3 parts by weight.

The present invention also provides a method for producing red pepper paste using a plum extract, the present invention comprises a first step of filling the container after mixing the plum and sugar or sugar / functional oligosaccharide mixture; A second step of ripening and sealing after sealing; A third step of obtaining a plum extract by mixing the filtrate obtained by filtering the liquid material obtained in the second step and the pulp juice of the plum which passed through the second step; And a fourth step of mixing 43-50 parts by weight of the plum extract obtained in the third step, 34-40 parts by weight of red pepper powder, 5-12 parts by weight of starch syrup or syrup / functional oligosaccharide mixture, and 4-8 parts by weight of salt. It provides a method for producing red pepper paste using a plum extract characterized in that.

In addition, the first step of adding the water to the green tea leaves until boiling to boil and then cooled to obtain a primary hydrothermal extract; A second step of obtaining a green tea extract by mixing the filtrate obtained by filtering the first hot water extract and a filtrate of a secondary hot water extract obtained by adding water of 50 to 100 ° C. to the green tea leaves which passed through the first step and then cooling. ; 34-50 parts by weight of the mixed solution of the green tea extract and the plum extract in a weight ratio of 1: 1 to 1: 1.9, red pepper powder 34 to 40 parts by weight and syrup or syrup / functional oligosaccharide mixture 5 to 12 parts by weight and salt 4 to 8 It provides a method for producing red pepper paste using a plum extract comprising a third step of mixing parts by weight.

In addition, the first step of filling the container after mixing the mixture of pine needles and sugar supersaturated liquid / sugar; A second step of ripening and sealing after sealing; A third step of obtaining a liquid pine needle extract from the aged and aerated mixture; 43 to 50 parts by weight of the mixed solution of pine needle extract and plum extract in a weight ratio of 1: 1 to 1: 9 and red pepper powder 34 to 40 parts by weight and syrup or syrup / functional oligosaccharide mixture 5 to 12 parts by weight and salt 4 to 8 weight It provides a method for producing red pepper paste using a plum extract, characterized in that it comprises a fourth step of mixing the wealth. According to a preferred embodiment of the present invention, the third step is to mix the filtrate of the liquid material obtained through the second step and the filtrate of the liquid material obtained by adding water to the pine needles passed through the second step Obtain pine needle extract.

According to a preferred embodiment of the present invention, the plum extract is mixed with plum and sugar or sugar / functional oligosaccharide mixture and then filling the container; Aging and acupuncture after sealing; And a filtrate obtained by filtering the filtrate of the liquid substance of the aged and aerated mixture and a pulp of the plum of the aged and aerated mixture to obtain a plum extract.

In the process of obtaining the extract by the sugar acupuncture, sugar is mainly used, but low-calorie, low calorie, non-fermentation, cooling, blood sugar control, bifidus bacteria growth, prevention of tooth decay, cholesterol-related lipid metabolism, etc. Oligosaccharides can be used in place of some sugars.

In addition, starch syrup used for making kochujang produces maltolyl sugar, maltose and marginal dextrin, namely isomaltoligosaccharide, from starch raw material by α-amylase and β-amylase. Therefore, when starch raw material is used in the preparation of kochujang, the addition of starch syrup has the effect of producing isomaltoligosaccharides that exhibit various physiological activities by these starch degrading enzymes in starch syrup, but starch raw materials such as glutinous rice and flour are used for the preparation of kochujang. Instead of some starch syrup, functional oligosaccharides such as isomaltooligosaccharide can be used.

The natural food material extracts of the present invention can be added to the food supplement or health supplementation or general food by a known method using a food hygiene method or a pharmaceutically acceptable prosthesis.

The pulp of plum contains 85% moisture, 10% sugar and 5% organic acid. The ingredients contained in 100g of pulp are as follows. There are nutrients such as protein (1.7 g), lipid (2.8 g), sugar (10 g), fiber (1.7 g), mineral (1.6 g), calcium (65 mg), sodium (12 mg), iron (2.7 mg), It is rich in minerals such as potassium (450mg) and contains more organic acids, such as citric acid, malic acid, succinic acid and tartaric acid, compared to other foods. Plum is an alkaline food, and the organic acid in plum has strong acidity, so you can expect fatigue recovery and appetite effect, and detoxification effect and strong antibacterial effect are reported. .

① The effect of citric acid is effective for fatigue recovery.

If the metabolic circuits in the body are not smooth, organic acids are produced and bind to muscle proteins, causing fatigue. Citric acid acts to suppress the occurrence of lactic acid, which causes fatigue.

② When the lactic acid accumulates, the cells age and promote atherosclerosis, high blood pressure, liver disease, neuralgia, rheumatism, etc. Plum is effective in preventing and treating these diseases.

③ The citric acid of plum inhibits the occurrence of lactic acid and at the same time active metabolism of the hormone "Parotin" rejuvenating, so there is a double aging prevention effect.

④ pig green acid function to enhance the function of the liver and is particularly effective for hunger, tea sickness, hangover.

⑤ catechin acid is active in the movement of the intestine is effective in constipation. As a result, it is effective to prevent rough skin.

⑥ plum has a strong sterilization effect when diarrhea is used plum extract.

⑦ It is effective in the prevention and treatment of gastric ulcer by normalizing the secretion of gastric juice by the action of organic acid such as citric acid.

Green tea contains a large amount of polyphenols, including catechins of 120.3-153.7 mg / g. The known catechins of green tea are (+) catechin (C), (-) epicatechin (EC), (-) epigallocatechin-3-gallate (EGCG), (+) epigallocatechin (EGC), and (-) epicatechin gallate ( ECG). The catechin of green tea is known to lower blood cholesterol, lower blood pressure, prevent atherosclerosis, delay aging due to inhibition of lipid peroxide production, lower obesity by lowering lipid concentration and neutral lipid, and lowering blood sugar, and antibacterial activity. Pharmacological action has been reported, in addition, antioxidant activity, platelet aggregation inhibition, antimutagenicity by OH group of polyphenol material, anticancer action, anti-ulcer action is known.

Pine needles contain essential oils such as α-oniene, β-pinene and camphene, flavonoids and resins such as quercetin and kaempferol, and hepatic disease, gastrointestinal disease, nervous system disease, purifying machine disease, urogenital disease, skin disease, etc. It is known to be effective. The functional properties of pine needles have been reported to improve lipid metabolism, antimutagenicity, anticancer activity, antioxidant activity that is excellent in scavenging free radicals harmful to human body.

Therefore, when using natural food materials containing various physiologically active substances such as plum, green tea, pine needles for the production of red pepper paste through the red pepper paste we usually eat without dieting a separate food, such as functional foods or health supplements A variety of useful activities of a food material can maintain health. For example, by dieting red pepper paste of the present invention, fatigue recovery by plum, enhancement of liver function, prevention of aging, intestinal action, constipation and roughness of skin, decrease of blood cholesterol by green tea, inhibition of lipid peroxidation, lipid concentration in serum Lowering and suppressing the formation of neutral lipids, lowering blood pressure, lowering blood sugar, preventing obesity and anticancer activity, hepatic disease caused by pine needles, gastrointestinal disease, nervous system disease, circulatory disease, urogenital disease and skin disease treatment effect, anticancer effect can be expected In addition, due to the antimicrobial actives contained in these natural food materials, it is possible to enhance the freshness maintenance function of kochujang (extension of shelf life).

The form of gochujang may include all forms that are commercially available.

Example

The method for producing the red pepper paste for health promotion and the shelf life of the present invention is described in the following Example 1: A method for producing red pepper paste, Example 2: A method for preparing plum and green tea kochujang, Example 3: A method for preparing plum and pine needle kochujang The present embodiment does not limit the present invention.

Example 1. Plum pepper manufacturing method

<Step 1>

After washing and draining the plums thoroughly, put them in the pot (about 20cm), and then add sugar evenly and evenly. Repeat this process until the plum is completely covered with sugar to prevent microbial contamination. At this time, the plum and sugar are preferably in a ratio of 1: 1 to 1: 1.5 by weight (w / w). When functional oligosaccharides such as isomaltoligosaccharide are used instead of some sugar, the plum and a certain amount of oligosaccharide are mixed evenly. Fill the Onggi jar with sugar together.

<Step 2>

At the end of the first stage, it is sealed and aged for 2 to 3 months at room temperature. The intermediate check is carried out so that the plum is completely covered with sugar or liquid substance.

<Third step>

The filtrate obtained by the second step is collected separately from the filtrate and the plum and heated over low heat (for example: 100 ℃, 2 to 4 hours) to use a mixture of the mash of the crushed pulp juice is used as the final plum extract.

<Step 4>

Plum extract (43-50 parts by weight), red pepper powder (34-40 parts by weight), starch syrup (5-12 parts by weight), salt (4-8 parts by weight), etc. obtained in the third step are mixed uniformly. Edible ethanol (1 to 3 parts by weight) may be additionally included, and functional oligosaccharides such as isomaltooligosaccharide may be used instead of some starch syrup.

<Step 5>

Gochujang with raw material mixing process is packed and sealed in a suitable container.

Example 2. Method of manufacturing plum and green tea gochujang

<Step 1>

Add a small amount of water to the green tea leaves or non-commercial green tea leaves so that the green tea leaves are immersed and heat until boiling. When the water starts to boil, turn off the fire and let it cool.

<Step 2>

After cooling the primary hot water extract obtained in the first step by adding water cooled to 50 ~ 100 ℃, preferably 65 ~ 75 ℃ to the filtrate and the remaining green tea leaves so that the green tea leaves are submerged again. The mixture of the filtrate of the secondary hot water extract or the concentrate of the mixture is used as the final green tea extract.

<Third step>

Green tea extract obtained in the second step and the mixed extract (43-50 parts by weight), red pepper powder (34-40 parts by weight) and syrup (5-12) of the plum extract obtained in the third step of Example 1 Parts by weight), salt (4 to 8 parts by weight) and the like are mixed uniformly. In addition, edible ethanol (1 to 3 parts by weight) may be additionally included, and functional oligosaccharides such as isomaltooligosaccharide may be used instead of some starch syrup.

<Step 4>

Gochujang with raw material mixing process is packed and sealed in a suitable container.

Example 3. Preparation of Plum and Pine Needle Pepper

<Step 1>

After washing, drain the pine needles completely into the pot (about 10cm), and then add a moderate amount of sugar supersaturated liquid and sugar with a small amount of boiled and cooled water. Repeat this process until the pine needles are completely covered with sugar to prevent microbial contamination, and then pressed with a clean, dry stone. At this time, pine needles and sugar supersaturated liquid / sugar (1: 1 to 4: 1) are used in a weight ratio of 1:10 to 1:15 (w / w), and functional oligosaccharides such as isomaltooligosaccharide can be used in place of some sugars.

<Step 2>

At the end of the first step, seal and mature for 2 ~ 3 months at room temperature, and acupuncture. During this process, intermediate inspection is performed to keep pine needles completely covered with sugar supersaturated liquid / sugar or liquid substance. Can be.

<Third step>

A mixed solution obtained by mixing the filtrate obtained by filtering the liquid substance obtained in the second step and the filtrate of the liquid substance obtained by adding and mixing a small amount of water boiled and cooled in the pine needle in which the liquid substance remains is used as the final pine needle extract.

<Step 4>

A mixed solution (43-50 parts by weight), red pepper powder (34-40 parts) and starch syrup (1: 1-1: 9) by weight of the pine needle extract obtained in the third step and the plum extract obtained in the third step of Example 1 To 12 parts by weight), salt (4 to 8 parts by weight) and the like are mixed uniformly. In addition, edible ethanol (1 to 3 parts by weight) may be additionally included, and functional oligosaccharides such as isomaltooligosaccharide may be used instead of some starch syrup.

<Step 5>

Gochujang with raw material mixing process is packed and sealed in a suitable container.

According to the above configuration, the present invention has an effect that can provide a red pepper paste that can help maintain the health through the usual gochujang enjoyable without dieting a separate food, such as functional foods or health supplements.

In addition, the present invention has the effect of providing a kochujang and its manufacturing method that can be expected to maintain the freshness of kochujang, that is, to extend the shelf life by the antibacterial action possessed by these natural food materials. In particular, by using functional oligosaccharides such as isomaltooligosaccharides instead of edible ethanol and some sugars without using meju powder, there is a synergistic effect of extending the shelf life of kochujang with antibacterial substances of plum, green tea and pine needles.

In addition, the present invention has the effect that can provide a hot pepper paste and a method of manufacturing the same that can greatly improve the palatability to a non-irritant to soften the spicy or salty taste of common gochujang.

Claims (11)

Kochujang using plum extract, characterized in that it comprises a extract of Apricot plum. The method according to claim 1, comprising 43 to 50 parts by weight of the extract of Apricot plum, Red pepper powder 34 to 40 parts by weight, 5-12 parts by weight of starch syrup or starch / functional oligosaccharide mixture, and Kochujang using plum extract, characterized in that it additionally comprises 4 to 8 parts by weight of salt. According to claim 1, Kochujang using a plum extract, characterized in that it further comprises hot water extract of green tea or extract of pine needles. The method of claim 3, wherein the hot water extract of the green tea and the sugar extract of the plum contains 43 to 50 parts by weight of the mixed solution mixed in a weight ratio of 1: 1 to 1: 9, Red pepper powder 34 to 40 parts by weight, 5-12 parts by weight of starch syrup or starch / functional oligosaccharide mixture, and Kochujang using plum extract, characterized in that it additionally comprises 4 to 8 parts by weight of salt. The method according to claim 3, wherein the extract of the pine needles of the pine needles and the extract of the extract of the plum contains 43 to 50 parts by weight of the mixed solution mixed in a weight ratio of 1: 1 to 1: 9, Red pepper powder 34 to 40 parts by weight, 5-12 parts by weight of starch syrup or starch / functional oligosaccharide mixture, and Kochujang using plum extract, characterized in that it additionally comprises 4 to 8 parts by weight of salt. The red pepper paste using plum extract according to any one of claims 2, 4 and 5, further comprising 1 to 3 parts by weight of edible ethanol. A first step of mixing the plum and sugar or sugar / functional oligosaccharide mixture and then filling the container; A second step of ripening and sealing after sealing; A third step of obtaining a plum extract by mixing the filtrate obtained by filtering the liquid material obtained in the second step and the pulp juice of the plum which passed through the second step; And 43 to 50 parts by weight of the plum extract obtained in the third step and 34 to 40 parts by weight of red pepper powder and starch syrup or syrup / functional oligosaccharide mixture 5 to 12 parts by weight and salt comprising a fourth step of mixing 4 to 8 parts by weight Kochujang production method using plum extract. A first step of adding the water to the green tea leaves until boiling and then cooling them to obtain a primary hydrothermal extract; A second step of obtaining a green tea extract by mixing the filtrate obtained by filtering the first hot water extract and a filtrate of a secondary hot water extract obtained by adding water of 50 to 100 ° C. to the green tea leaves which passed through the first step and then cooling. ; 34-50 parts by weight of the mixed solution of the green tea extract and the plum extract in a weight ratio of 1: 1 to 1: 1.9, red pepper powder 34 to 40 parts by weight and syrup or syrup / functional oligosaccharide mixture 5 to 12 parts by weight and salt 4 to 8 Kochujang using a plum extract, characterized in that it comprises a third step of mixing parts by weight. A first step of mixing a pine needle and a mixture of sugar supersaturated liquid / sugar and then filling the container; A second step of ripening and sealing after sealing; A third step of obtaining a liquid pine needle extract from the aged and aerated mixture; 43 to 50 parts by weight of the mixed solution of pine needle extract and plum extract in a weight ratio of 1: 1 to 1: 9 and red pepper powder 34 to 40 parts by weight and syrup or syrup / functional oligosaccharide mixture 5 to 12 parts by weight and salt 4 to 8 weight Kochujang using a plum extract characterized in that it comprises a fourth step of mixing the wealth. 10. The method of claim 9, wherein the third step is to obtain a pine needle extract by mixing the filtrate of the liquid material obtained through the second step and the filtrate of the liquid material obtained by adding water to the pine needle passed through the second step Kochujang production method using a plum extract, characterized in that. The method according to any one of claims 8 to 10, wherein the plum extract Mixing the plum and sugar or sugar / functional oligosaccharide mixture and then filling the container; Aging and acupuncture after sealing; And A method for producing red pepper paste using plum extract, characterized in that the filtrate filtered the liquid substance of the matured and aerated mixture and the pulp juice of the plum of the matured and aerated mixture to obtain a plum extract.