KR20030019532A - Process of preparing hot bean paste by using strawberry and dextrose syrup - Google Patents
Process of preparing hot bean paste by using strawberry and dextrose syrup Download PDFInfo
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- KR20030019532A KR20030019532A KR1020030008404A KR20030008404A KR20030019532A KR 20030019532 A KR20030019532 A KR 20030019532A KR 1020030008404 A KR1020030008404 A KR 1020030008404A KR 20030008404 A KR20030008404 A KR 20030008404A KR 20030019532 A KR20030019532 A KR 20030019532A
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- strawberry
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
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Abstract
Description
본 발명은 간편하게 딸기 고추장을 제조하는 방법에 관한 것으로, 상세하게는 전분질 재료와 엿기름추출물을 사용하지 않고 물엿과 딸기만을 사용하여 딸기 고추장을 제조하는 방법에 관한 것이다.The present invention relates to a method for simply preparing strawberry kochujang, and more particularly, to a method of preparing strawberry kochujang using starch syrup and strawberries without using starch material and malt extract.
고추장은 일반적으로 엿기름 추출물에 찹쌀이나 쌀가루 등의 전분을 호화 시킨 후 여기에 엿기름 추출물을 넣어 전분을 액화, 당화시킨 후 여기에 메주가루와 고춧가루를 혼합하고 소금을 넣은 후 자연발효 및 숙성시켜 제조하는 것으로, 전분을 엿기름으로 유래시키는 당질, 메주콩속의 단백질, 지방 등의 영양 성분과 고추의 캡사이신(capsaicin), 캡산틴(capsanthin) 등이 다량 함유되어 있고, 매우면서도 감미가 있으며 맛이 담백한 전통 조미료중의 하나이다.Gochujang is generally produced by gelatinizing starch such as glutinous rice or rice flour in malt extract, and then adding malt extract to liquefy and saccharify starch, mix meju powder and red pepper powder, add salt, and ferment and ferment naturally. It contains nutrients such as sugars, protein in soybeans, fats derived from starch malt, and capsaicin and capsanthin of red pepper, and is a very seasoned sweet taste. Is one of.
이와 같은 영양 성분에도 불구하고 종래의 고추장은 장맛 특유의 냄새와 짠맛이나 매운맛이 지나치게 강하여 어린이나 외국인에게 기피감을 주고 바람직하지 않게 남아있는 엿기름 추출물 유래의 효소작용이나 고춧가루로부터 혼입되기 쉬운잡균에 의해 고추장 보존시 변질의 우려가 있는 문제점이 있다.Despite the nutritional nutrients, conventional kochujang has a strong odor and salty or spicy taste. It is repellent to children and foreigners, giving them a sense of avoidance. There is a problem that there is a risk of deterioration during storage.
이와 같은 전통식 고추장의 품질을 한층 개선하기 위하여 과채류를 이용하여 고추장의 풍미와 품질을 향상시킨 고추장의 제조방법이 제시되었다.In order to further improve the quality of the traditional Kochujang, a method of preparing Kochujang that has been used to improve the flavor and quality of Kochujang using fruits and vegetables has been proposed.
그 예로서, 대한민국 특허등록번호 제10-329959호는"무발효고추장의 제조방법"을 개시하고 있는데, 이 제조방법은 씨와 껍질을 제거하고 세척한 사과, 딸기, 토마토 중 하나를 선택하여 주재로 하고, 주재가 되는 재료의 세절물 80중량%, 호박세절물 10중량%와, 대추살 세절물 5중량%, 감세절물 5중량%를 혼합하여 솥에 넣고 원료 무게의 약 20중량%가 되는 양의 물을 붓고 100℃로 가열하여 내용물이 완전히 숙성되게 한 다음 고형물량이 70중량% 정도가 될 때까지 가열하여 농축시킨 다음, 상온 이하로 식혀서 총량에 대하여 10 내지 20중량%가 되는 양의 미세 고춧가루를 넣어 혼합하고 3 내지 5중량%의 소금으로 간을 맞추어 안정화시켜서 제조되는 무발효 고추장에 관한 것인데 맛이 독특하고 메주 냄새를 비롯하여 마늘냄새와 같은 양념 맛이 전혀 나지 않고 비타민류와 미네랄이 풍부하고 영양가가 높은 고추장을 얻는 것이 특징이라고 설명하고 있다. 하지만, 이 발명에서와 같이 발효과정 없이 제조된 고추장이 전통적인 고추장의 발효시 얻어지는 깊은 풍미까지 함유하고 있을지는 의문의 여지가 많다고 생각되며, 특히 장류는 지방과 단백질이 풍부한 식품인데 여기서는 메주가루를 첨가하지 않았으므로 영양학적으로 볼 때 전통 고추장과는 분명한 차이가 있다.As an example, Korean Patent Registration No. 10-329959 discloses a "method for manufacturing fermented red pepper paste", which is prepared by selecting one of apples, strawberries, and tomatoes after removing seeds and skins. 80% by weight of the sliced material, 10% by weight of pumpkin slices, 5% by weight of jujube slices, and 5% by weight of tax cuts are mixed and placed in a pot to obtain about 20% by weight of the raw material. Pour the amount of water and heat it to 100 ℃ to fully mature the contents, heat and concentrate until the solid content is about 70% by weight, then cool to room temperature or less to 10 to 20% by weight relative to the total amount It is a non-fermented red pepper paste made by mixing red pepper powder and stabilizing it with 3 to 5% by weight of salt. It has a unique taste and tastes like scent of meju and garlic. It is characterized by obtaining red pepper paste, which is rich in folklore and minerals and has high nutritional value. However, it is thought that there are many questions about whether kochujang prepared without the fermentation process contains the deep flavor obtained by fermentation of traditional kochujang, as in this invention. Especially, jangjang is a food rich in fat and protein. In terms of nutrition, there is a clear difference from traditional gochujang.
또한, 향이 뛰어나고 당분이 많으며, 색깔이 뛰어난 과채류의 일종인 딸기를 이용한 고추장의 제조방법이 제시된 바 있다.In addition, a method of producing red pepper paste using a strawberry, which is a kind of fruit and vegetables with excellent aroma and sugar, has been suggested.
대한민국 특허출원번호 제2002-4587호는 증자된 곡류에 황국균을 접종하여 배양시킴으로써 코오지를 만들고 여기에 고춧가루, 정제염, 정제수를 혼합하여 일정기간 발효시킨 여액에 딸기잼을 넣고 가열 살균하여 딸기 고추장을 제조하는 방법을 제시하고 있다. 이 발명에 제시된 딸기 고추장 제조방법은 딸기잼을 당분원으로 하여 발효·숙성시킨 것이 아니고 고추장에 설탕을 첨가하여 단순히 맛을 향상시키는 효과와 같은 조미료의 역할을 한 것을 특징으로 하고 있으며, 고추장 제조와 별도로 딸기잼을 제조하는 데에는 많은 에너지와 시간 등을 요하기 때문에 대량 생산되기 어렵고 비용이 많이 드는 단점이 있다.Republic of Korea Patent Application No. 2002-4587 is inoculated by inoculating the cultured grains of the increased cereals to make koji, and mixed with red pepper powder, refined salt, and purified water and put strawberry jam in the fermented filtrate for a certain period of time to produce strawberry pepper paste How to do it. The method of manufacturing strawberry gochujang presented in this invention is not fermented and matured with strawberry jam as a sugar source, but is characterized by the role of seasonings such as the effect of simply improving the taste by adding sugar to the kochujang. Separately, the preparation of strawberry jam requires a lot of energy and time, so there is a disadvantage in that it is difficult to mass produce and costly.
이에 본 발명자는 과채류 중에서도 풍미와 영양이 탁월한 딸기를 과육 자체로 이용하여 간편하고도 맛좋은 딸기 고추장을 제조할 수 있는 방법을 예의 연구한 결과, 본 명세서에 기술되는 바와 같은 딸기 고추장의 제조 방법을 확립하기에 이르렀다.Therefore, the present inventors earnestly researched a method for producing a simple and delicious strawberry kochujang using strawberries having excellent flavor and nutrition among fruits and vegetables as the flesh itself, thereby establishing a method for producing strawberry kochujang as described herein. It came to the following.
본 발명은 딸기의 과육 자체를 이용하여 풍미와 영양 그리고 색깔이 한층 향상되면서도 간편하고 안전하게 대량으로 딸기 고추장을 제조할 수 있는 방법을 제공하기 위한 것이다.The present invention is to provide a method that can be produced simply and safely in large quantities while the flavor, nutrition and color further improved by using the flesh of the strawberry itself.
본 발명은 전분질 재료와 엿기름 추출물을 사용함이 없이 물엿과 딸기만을 사용하여 딸기 고추장을 제조하는 방법을 제공한다.The present invention provides a method for preparing strawberry kochujang using only starch syrup and strawberry without using starch material and malt extract.
바람직한 양태로, 본 발명은 물엿을 가열하여 액화시키는 단계, 이와 별도로선별하여 세척한 딸기를 조쇄하여 준비하는 단계, 이와 같이 조쇄된 딸기를 상기 액화된 물엿에 동등 함량으로 첨가한 후 5분간 열탕처리하여 유해 미생물 및 효소를 사멸 파괴시킨 후 가열을 중지시키고, 그 결과 얻어지는 최종 수득물에 고춧가루를 첨가하여 고춧가루에 들어 있는 대장균 등의 유해 미생물이나 효소를 사멸, 파괴시키는 단계, 그 후 소금을 첨가하고 상온까지 냉각시킨 후 메주가루를 첨가하고 충분히 혼합하는 단계, 혼합한 다음 상온에서 1 내지 2개월 정도 자연발효 및 숙성시키는 단계를 포함하는 딸기 고추장의 제조방법을 제공한다.In a preferred embodiment, the present invention is a step of liquefying the syrup by heating, preparing to crush the washed strawberry separately from the separation, hot water treatment for 5 minutes after adding the crushed strawberries to the liquefied starch in equal content Kill and destroy harmful microorganisms and enzymes, stop heating, and add red pepper powder to the resulting product to kill and destroy harmful microorganisms or enzymes such as E. coli in red pepper powder, and then add salt. After cooling to room temperature and adding meju powder and mixing enough, it provides a method for producing strawberry red pepper paste comprising the step of mixing and then natural fermentation and ripening at room temperature for about 1 to 2 months.
이와 같은 딸기 고추장의 제조방법에 있어서, 본 발명은 조쇄된 딸기를 가열 상태의 액화된 물엿에 첨가하여 딸기 중의 미생물과 효소를 파괴시킴으로써 이상발효의 가능성을 제거하는 것을 특징으로 한다.In such a method of preparing strawberry kochujang, the present invention is characterized by eliminating the possibility of abnormal fermentation by adding the crushed strawberry to the liquefied syrup in the heating state and destroying microorganisms and enzymes in the strawberry.
본 발명에 있어서 풍미와 비타민 등의 영양을 보강하기 위한 딸기는 세척한 후 손으로 으깨거나 기계적인 방식으로 조쇄하여 사용한다.In the present invention, strawberries for reinforcing nutrition such as flavors and vitamins are used after being crushed by hand or mechanically crushed after washing.
이와 같이 조쇄된 딸기는 가열 용해시켜 완전 액화된 물엿에 첨가한다. 물엿이 액화되기 이전에 딸기를 첨가하는 경우에는 딸기의 색과 영양가 등이 상실되므로 바람직하지 않다. 또한 딸기 첨가 후 가열 상태는 약 5분 정도 유지시켜야 살균과 효소억제 효과를 모두 얻을 수 있다.The strawberry so crushed is heated to dissolve and added to the fully liquefied syrup. If the strawberry is added before the syrup is liquefied, it is not preferable because the color and nutritional value of the strawberry are lost. In addition, the heating state should be maintained for about 5 minutes after the addition of strawberries to obtain both sterilization and enzyme inhibition effect.
딸기와 물엿의 혼합 비율은 1:1인 것이 발효 숙성 후 얻어지는 최종 고추장의 풍미에 가장 바람직하다.The mixing ratio of strawberry and starch syrup is 1: 1 is most preferable for the flavor of the final gochujang obtained after fermentation aging.
또한, 가열을 중지함과 동시에 그 결과 얻어지는 최종 수득물에 고춧가루를 첨가하는 것이 좋은데, 이는 고춧가루에 함유되어 있을 수 있는 대장균 등의 유해미생물이나 효소등을 사멸 파괴시킬 수 있기 때문이다. 그 다음 소금을 첨가하고 상온까지 냉각시키고 여기에 메주가루를 첨가하여 즉 20 내지 25℃에서 약 1 내지 2개월 정도 발효 및 숙성시킨다.In addition, it is better to add red pepper powder to the final resultant obtained by stopping the heating, because it can kill and destroy harmful microorganisms or enzymes such as E. coli which may be contained in the red pepper powder. Then, salt is added, cooled to room temperature, and meju powder is added thereto, ie, fermented and aged at 20 to 25 ° C. for about 1 to 2 months.
이 때, 고춧가루의 첨가량은 상기 물엿과 딸기 합계량의 10 내지 20% 정도가 적당하고, 소금은 물엿과 딸기 합계량의 9 내지 11% 정도 사용하며, 메주가루는 물엿과 딸기 합계량의 10 내지 20% 정도로 사용하는 것이 좋다.At this time, the amount of red pepper powder added is about 10 to 20% of the total amount of starch syrup and strawberry, salt is used about 9 to 11% of the total amount of starch syrup and strawberry, and meju powder is about 10 to 20% of the total amount of starch syrup and strawberry. It is good to use.
이와 같은 딸기고추장의 제조방법은 가열 액화된 물엿에 딸기를 첨가하므로 잡균 혼입의 가능성이 적고 이상발효 및 변질의 우려가 없고, 전분질 재료나 엿기름 추출물을 사용하지 않으므로 별도의 당화과정이나 가열 과정 없이 딸기 당화액을 이용하는 오염으로부터 안전하고 제조법이 간편한 방법이다. 또한, 딸기는 신선 과채류로 무색, 무취이고 독이 없어 위, 심장, 폐, 비장, 신장 등의 오장에 적합하며, 특히 심신의 보양 및 안정, 이뇨증진, 정신 안정 등의 효능이 있어 보양제로서 널리 사용되고 있는 바, 딸기를 당분원으로 이용하여 직접 발효, 숙성시키는 본 발명에 기술된 딸기 고추장의 제조방법에 따르면 딸기의 신선한 풍미와 비타민 등의 영양과 전술한 효능을 그대로 함유하면서 딸기 고유의 적색으로 인해 고추장의 색깔까지도 한층 고아진 고추장을 얻을 수 있게 된다.Since the method of preparing strawberry pepper is strawberry added to the liquefied starch syrup, there is little possibility of mixed bacteria, there is no fear of abnormal fermentation and deterioration, and it does not use starch material or malt extract. It is safe from contamination using saccharified liquid and is easy to manufacture. In addition, strawberries are fresh fruits and vegetables that are colorless, odorless, and non-toxic, making them suitable for the stomach, heart, lung, spleen, kidneys, etc. According to the method for preparing strawberry gochujang described in the present invention, which is directly fermented and matured using a strawberry as a sugar source, it contains the fresh flavor of the strawberry and nutrition such as vitamins and the above-mentioned effects, due to the inherent red color of the strawberry. Even the color of gochujang can be obtained.
이하, 실시예를 통해 본 발명을 보다 상세하게 설명하고자 한다. 본 실시예는 본 발명을 구체적으로 예시하는 것으로서, 본 발명을 한정하기 위한 것이 아니며, 특허청구범위를 통해 제시되는 본 발명의 영역이나 취지 내에서 다양하게 변형 및 수정이 가능하다.Hereinafter, the present invention will be described in more detail with reference to Examples. This embodiment is illustrative of the present invention in detail, and is not intended to limit the present invention, various modifications and changes are possible within the scope or spirit of the present invention presented through the claims.
<실시예><Example>
본 발명에 따른 딸기 고추장의 제조Preparation of Strawberry Kochujang according to the Invention
물엿 10kg을 가열 용해시켜 액화시켰다. 별도로, 딸기를 선별하여 세척한 후 물을 빼고 조쇄해두었다. 조쇄된 딸기 10kg을 상기 가열상태의 액화된 물엿에 첨가하고 5분간 열탕처리하였다. 그 다음 불을 끄고 이와 동시에 고춧가루 2∼4kg을 첨가하여 혼합하고, 그 다음 약간의 열이 남아있는 상태에서 식염 2∼2.2kg을 넣고 혼합한 후 상온으로 냉각시켰다. 여기에 메주가루 2∼4kg을 첨가하여 충분히 혼합한 후 상온에서 2개월간 발효 숙성시켰다.10 kg of starch syrup was dissolved by heating to dissolution. Separately, the strawberries were sorted and washed, and then drained and calibrated. 10 kg of the crushed strawberries were added to the liquefied syrup in the heated state and heated for 5 minutes. Then turn off the lights and at the same time add 2 ~ 4kg of red pepper powder and mix, and after mixing with 2 ~ 2.2kg of salt with a little heat remaining, and cooled to room temperature. 2-4 kg of meju powder was added thereto, followed by sufficient mixing and fermentation at room temperature for 2 months.
<비교예 1>Comparative Example 1
단순 혼합에 의한 딸기 고추장 1의 제조Preparation of Strawberry Kochujang 1 by Simple Mixing
딸기를 종래의 전통식 고추장 제조 과정 중에 단순 혼합함으로써 딸기 고추장을 제조하였다. 구체적으로, 분쇄한 찹쌀가루 10kg에 1.0kg의 엿기름 추출물 15ℓ를 첨가 혼합하여 호화시킨 후 냉각시키고 여기에 조쇄한 딸기 5kg과 고춧가루 2∼4kg, 메주가루 2∼4 kg 및 식염 2∼2.2kg을 첨가하여 충분히 혼합한 후 상온에서 2개월간 발효 숙성시켰다.Strawberry pepper paste was prepared by simply mixing strawberries in a traditional chili sauce preparation process. Specifically, 10 kg of crushed glutinous rice powder was mixed with 15 liters of malt extract of 15 kg, and then mixed and cooled. 5 kg of crushed strawberries, 2-4 kg of red pepper powder, 2-4 kg of meju powder, and 2-2.2 kg of salt were added thereto. After sufficient mixing, the fermentation was matured at room temperature for 2 months.
<비교예 2>Comparative Example 2
단순 혼합에 의한 딸기 고추장 2의 제조Preparation of Strawberry Kochujang 2 by Simple Mixing
조쇄한 딸기 10kg을 첨가하는 것을 제외하고는 비교예 1과 동일한 방식으로 제조하였다.It was prepared in the same manner as in Comparative Example 1 except for adding 10 kg of crushed strawberries.
<비교예 3>Comparative Example 3
단순 혼합에 의한 딸기 고추장 2의 제조Preparation of Strawberry Kochujang 2 by Simple Mixing
조쇄한 딸기 15kg을 첨가하는 것을 제외하고는 비교예 1과 동일한 방식으로 제조하였다.It was prepared in the same manner as in Comparative Example 1 except adding 15 kg of crushed strawberries.
<시험예 1><Test Example 1>
고추장 안전성 시험Kochujang safety test
본 발명에 제시된 딸기 고추장의 안전성을 확인하기 위하여 실시예 1과 비교예 1 내지 3에 따라 제조한 고추장의 부패 정도를 비교 관찰하였다. 대조군으로 재래식 일반 고추장을 입수하여 함께 시험하였다. 그 결과는 부패율이 매우 높은 경우에는 5, 높은 경우에는 4, 약간 높은 경우에는 3, 거의 관찰되지 않는 경우에는 2, 전혀 관찰되지 않는 경우에는 1로 표시하였다.In order to confirm the safety of strawberry kochujang presented in the present invention, the degree of decay of kochujang prepared according to Example 1 and Comparative Examples 1 to 3 was compared. As a control, conventional general kochujang was obtained and tested together. The results are expressed as 5 when the corruption rate is very high, 4 when high, 3 when slightly high, 2 when little is observed, and 1 when little is not observed.
<시험예 2><Test Example 2>
관능 시험Sensory test
딸기 고추장의 관능 검사를 위하여 훈련시킨 관능검사요원 10명을 대상으로 풍미 검사를 실시하였다. 비교예의 경우에는 부패되지 않은 딸기고추장을 가지고 실험하였다.The flavor test was performed on 10 sensory test personnel trained for sensory evaluation of strawberry kochujang. In the comparative example, the experiment was carried out with unspoiled strawberry pepper paste.
아주 좋다 5, 좋다 4, 보통이다 3, 나쁘다 2, 아주나쁘다 1Very good 5, good 4, normal 3, bad 2, very bad 1
표 1과 표 2를 종합해보면, 딸기 고추장의 정상적인 발효 숙성과 풍미는 딸기 첨가시의 처리 조건과 딸기 첨가량에 따라 큰 영향을 받으며 재래식 일반 고추장에 비해 관능검사 결과도 모든 면에서 월등한 것으로 나타나는 바, 본 발명의 딸기 고추장 제조방법을 이용하면 풍미가 향상된 딸기 고추장을 안전하게 얻을 수 있다는 것을 확인할 수 있을 것이다.Taken together, Table 1 and Table 2 show that the normal fermentation and flavor of strawberry kochujang are greatly influenced by the processing conditions and the amount of strawberry added when strawberry is added, and the results of sensory tests are superior to conventional kochujang in all respects. , If you use the strawberry pepper paste manufacturing method of the present invention will be able to confirm that the flavor improved strawberry pepper paste can be obtained safely.
이상 설명한 바와 같이, 본 발명의 딸기 고추장 제조방법은 가열 액화시킨 물엿에 딸기를 첨가하는 열탕처리로 인하여 잡균 발생의 가능성이 적어 이상발효 및 변질의 우려가 없고, 전분질 재료나 엿기름 추출물을 이용한 당화 과정이나 당화액의 가열 과정이 필요하지 않으므로 당화시의 변질의 가능성이 없어 안전하고 간편하게 딸기 고추장을 제조할 수 있고 재래식 일반 고추장에 비하여 맛, 색, 냄새, 기호도 모든 면에서 우수한 풍미를 나타내는 바, 딸기 농가의 부가가치 향상에도 좋은 영향을 미칠 것이다.As described above, the method of preparing strawberry kochujang of the present invention is less likely to cause miscellaneous germs due to the boiling water treatment of adding the strawberry to the heated liquefied starch syrup, and there is no fear of abnormal fermentation and deterioration. Since no heating process of saccharified liquid is required, there is no possibility of deterioration at the time of saccharification, so it is possible to manufacture strawberry kochujang safely and conveniently.It shows taste, color, smell, taste in all aspects superior to conventional kochujang. It will also have a good effect on improving the added value of farmers.
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| KR101243105B1 (en) * | 2010-11-15 | 2013-03-14 | 이예교 | Blue berry hot sauce and the manufacturing methode thereof |
| KR20180070146A (en) | 2016-12-16 | 2018-06-26 | 유한회사 씨엠에프엔비 | Preparing method of red pepper paste sauce containing mushroom through sous vide and the red pepper paste sauce |
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| KR20000053848A (en) * | 2000-04-26 | 2000-09-05 | 이명호 | How to make fruit gochujang by adding various fruit concentrates |
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| KR101243105B1 (en) * | 2010-11-15 | 2013-03-14 | 이예교 | Blue berry hot sauce and the manufacturing methode thereof |
| KR20180070146A (en) | 2016-12-16 | 2018-06-26 | 유한회사 씨엠에프엔비 | Preparing method of red pepper paste sauce containing mushroom through sous vide and the red pepper paste sauce |
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