KR20080101391A - Method for natural preservatives of bean paste products - Google Patents
Method for natural preservatives of bean paste products Download PDFInfo
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- KR20080101391A KR20080101391A KR1020070048088A KR20070048088A KR20080101391A KR 20080101391 A KR20080101391 A KR 20080101391A KR 1020070048088 A KR1020070048088 A KR 1020070048088A KR 20070048088 A KR20070048088 A KR 20070048088A KR 20080101391 A KR20080101391 A KR 20080101391A
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- mustard
- powder
- horseradish
- paste
- red pepper
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
-
- 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
- A23V2300/00—Processes
- A23V2300/14—Extraction
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- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Agronomy & Crop Science (AREA)
- Biotechnology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
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Abstract
Description
도1은 본 발명의 시스템 계통도1 is a system flow diagram of the present invention
도2는 본 발명의 포장 예시도2 is a packaging example of the present invention
[도면의 주요 부분에 대한 부호의 설명] [ Description of Reference Symbols for Main Parts of the Drawings]
101 : 발효단계101: fermentation stage
102 : 재래식 발효 장독102: conventional fermentation poisoning
103 : 항균제 혼합단계103: antimicrobial mixing step
104 : 혼합기104: Mixer
105 : 장류105: Poultry
106 : 겨자추출물106: mustard extract
107 : 삽입단계107: insertion step
108 : 포장용기108: packaging container
111 : 포장단계111: packing step
112 : 유통단계112: distribution stage
120 : 포장용기의 뚜껑120: lid of the packaging container
121 : 포장용기121: packaging container
122 : 숯 팩122: Charcoal Pack
123 : 항박테리아 식물의 잎123: leaf of the antibacterial plant
124 : 장류124: Jangjang
본 발명은 한국 재래식 된장이나 청국장이나 고추장 등의 장류식품에 있어서, 기존의 합성보존료에 의한 잔류 독성이나, 돌연변이 유발성 등의 문제로 소비자들이 점차 사용을 기피하고 있으므로 천연 보존료를 이용한 장류식품의 보존성 증가 기술의 개발로 웰빙시대 소비자의 기호를 충족시키는 것이 목적이다.The present invention, in the traditional Korean soybean paste, Cheonggukjang, Kochujang, and other types of enteric foods, consumers are gradually avoiding their use due to problems such as residual toxicity or mutagenicity due to the existing synthetic preservatives, preservation of the foods using natural preservatives The aim is to meet the well-being consumers' preferences with the development of increasing technology.
기존의 한국 재래식 된장이나 고추장 등의 장류를 전통장독(도기)에 넣어 발효할 때에는 장독내부에서 소금과 숯 등으로 곰팡이의 생성을 억제하여 왔으나, 장류를 장독에서 꺼내어 다시 포장하여 유통할 시, 곰팡이가 생성하여 장기 보존이나 유통이 불가능한 문제점이 있었다.When fermentation of traditional Korean soybean paste or red pepper paste into Korean traditional poisons (pottery) has been used to inhibit the production of mold with salt and charcoal in the interior of the poison, however, the fungus must be removed from the poison and repacked and distributed. There was a problem that the long-term preservation or distribution is impossible to produce.
위의 문제점을 해소하기 위하여 Sorbic Acid나 Benzoic Acid 등 인공합성 보존료를 첨가시켜 장류를 유통시키고 있으나, 위 합성 보존료의 잔류독성, 돌연변이 유발성 등의 안전성 문제가 제기되어 소비자들이 점차 이들의 사용을 기피하는 문제점이 대두 되고 있다.In order to solve the above problems, artificial synthetic preservatives such as Sorbic Acid or Benzoic Acid are added to distribute the tofu. There is a problem.
우리 사회의 주거문화가 급격히 아파트 문화로 변경됨에 따라 재래식 장독이 점차 사라지고 있으므로 외부에서 신선한 된장이나, 청국장, 고추장 등의 장류 식 품 조달과 유통이 필요한 시점이 되었으나, 재래식 천연 장류가 유통단계에서 변질되는 문제점이 있어 재래식 된장, 청국장, 고추장 등의 장류식품의 유통과 상품화에 어려움이 있었다.As the residential culture of our society has rapidly changed to apartment culture, the traditional poisoning is gradually disappearing, so it is time to procure and distribute fresh foods such as doenjang, cheonggukjang, and red pepper paste from the outside. There was a problem that there was a difficulty in the distribution and commercialization of Jangjang foods such as traditional miso, Cheonggukjang, red pepper paste.
고추장은 고춧가루의 매운맛과 메주에 존재하는 효소 및 관련 미생물의 작용으로 전분질과 단백질이 분해되어 생성된 단맛과 구수한 맛이 조화된 우리나라 고유의 향신 조미료이다.Gochujang is a seasoning flavor unique to Korea that combines the spicy taste of red pepper powder and enzymes and related microorganisms present in meju.
전통적으로 가정에서 만들어져 조미료로 이용되기 시작하였으나 식품산업이 발달하고 여성의 사회진출이 늘어남에 따라 가공식품으로 대량 생산되면서 시판 고추장을 구매하는 비율이 높아지게 되었다.Traditionally, it was made at home and used as a seasoning. However, as the food industry developed and women's social advancement increased, the mass production of processed kochujang increased as a result of mass production of processed foods.
그러나 전통된장이나 고추장은 일정기간 아무런 처리없이 상온에서 유통시키고 있는데 이때 일부 발효가 진행되면서 생성된 가스로 인하여 유통에 어려움이 있으며 상품적 가치가 떨어지는 문제점이 있었다.However, traditional soybean paste or red pepper paste is distributed at room temperature without any treatment for a certain period of time. At this time, there is a problem in distribution and difficulty in commodity value due to the gas generated as the fermentation proceeds.
된장이나, 고추장등의 장류식품은 저장성을 부여하기 위하여 고농도로 소금을 첨가하는데, 일정량의 식염은 체내 대사의 균형과 생명유지에 필수조건인 항상성을 유지하는데 필요하지만 과잉의 식염 섭취는 고혈압, 혈관질환, 신장장애 등과 관계가 있는 것으로 알려져 있어 소비자의 소금섭취 기피 현상이 두드러지고 있다.Tofu foods such as doenjang and red pepper paste are added with salt at high concentrations to impart shelf life. A certain amount of salt is required to maintain homeostasis, which is essential for balance of metabolism and maintenance of life. It is known that it is related to diseases, kidney disorders, etc. Consumers are reluctant to eat salt.
우리나라는 1일 식염 섭취량을 8.7g으로, 일본은 10g 미만이 되도록 권장하고 있다. 그러나 우리나 사람들의 1일 평균 식염 섭취량은 18.4g으로 권장량의 2배에 이르고 미국인의 3배, 일본인의 1.4배에 이른다.Korea recommends 8.7g of salt intake per day and less than 10g in Japan. However, the average daily salt intake of us or people is 18.4g, twice the recommended amount, three times that of Americans and 1.4 times that of Japanese people.
한편 식염 섭취량의 약 73％정도가 장류식품 등에서 섭취한다는 보고가 있으 므로 장류식품의 저염화가 시급한 실정이다.On the other hand, about 73% of salt intake is reported to be consumed from foods such as soybeans, so it is urgent to reduce salt foods.
위와 같은 문제점을 해소하기 위하여 본 발명은 재래식 된장이나, 고추장 등의 장류식품을 장독에서 발효한 후, 유통을 위한 소포장 단계에서 천연 겨자나, 고추냉이의 추출물이나, 분말을 혼합하여 포장하고, 그 위에 천연 겨자잎(갓)을 덮거나, 포장용기 뚜껑 내부에 숯가루 팩을 구성함으로서 천연 겨자나 고추냉이의 항균력으로 곰팡이의 발생을 억제시켜 유통 및 보존기간을 증가시키고 외부에서 유해한 균체의 침입이나 번식을 억제하며, 겨자 성분의 가수분해로 장류에서 유통중 가스가 발생하여 상품적 가치를 떨어뜨리는 문제점을 해소한다.In order to solve the above problems, the present invention, after fermenting the foods such as traditional doenjang, red pepper paste, etc. in Jangpok, and then packaged with a mixture of natural mustard, horseradish or powder in a small packaging step for distribution, By covering the natural mustard leaf (shade) on the top or by forming a charcoal pack inside the lid of the packaging container, it suppresses the occurrence of mold by the antibacterial activity of natural mustard or wasabi, which increases the shelf life and shelf life and invades harmful bacteria from the outside. It suppresses breeding and solves the problem of degrading commodity value by generating gas during distribution in soy sauce by hydrolysis of mustard ingredient.
이하 첨부한 도면을 참조하여 상기 목적을 달성하기 위한 본 발명의 방법과 작용 효과를 설명한다.Hereinafter, with reference to the accompanying drawings will be described the method and effect of the present invention for achieving the above object.
도1은 본 발명의 시스템 계통도이고, 도2는 본 발명의 포장 방법에 대한 예시도이다.1 is a system flow diagram of the present invention, Figure 2 is an illustration of a packaging method of the present invention.
도1에 의하는 바와 같이 본 발명은 재래식 고추장이나 된장 등의 장류를 발효한 장독에서 포장할 분량의 장류를 꺼내어 겨자나 고추냉이의 추출물이나, 분말을 0.1∼8 중량 ％의 비율로 혼합하는 단계(103)와, 혼합한 장류를 포장용기에 나누어 담는 삽입단계(107)와, 삽인된 내용물(105)의 상부에 겨자잎이나, 고추냉이 잎을 깔아 외부 잡균의 침입을 차단하거나 보존기간을 더욱 증가시키고자 할 시, 포장용기 뚜껑의 내측에 숯이나 숯가루의 팩(110)을 거치하여 잡균이나 냄새를 흡 착시키도록 하여 포장하는 포장단계(111)로 구성된다.As shown in FIG. 1, the present invention comprises the steps of taking out the amount of the tofu to be packaged from the fermented soybean paste such as traditional red pepper paste or miso and mixing mustard or horseradish extract or powder at a ratio of 0.1 to 8 wt% (103), the
위와 같이 구성된 단계에서 작용과 효과를 설명한다.Describe the actions and effects at the stages configured above.
먼저, 본 발명의 방법으로 구현하는 장류의 항곰팡이 효과를 설명한다.First, the antifungal effect of enteric foods embodied by the method of the present invention will be described.
기존의 천연 항균제를 살펴보면, 겨자나 고추냉이 이외에도 계피, 산초, 마늘, 양파 등의 천연식물과 육두구, 정향, 오갈피 등의 한약재가 있으나, 학계의 연구결과를 보면, 겨자와 고추냉이의 항균성이 가장 뛰어난 것으로 보고되었다. 부경대학교 식품생명공학부의 항균성 효과에 관한 연구(2001. Journal of Food Hygienes and Safety., Vol. 16 N01)에 의하면, "식빵에 겨자를 넣지 않은 대조구에서는 3일째부터 곰팡이가 발생하기 시작하여 4일 후에는 5개의 시료중 2개에서 곰팡이가 발생하였고, 6일후에는 모든 시료에서 곰팡이가 발생을 하였지만, 겨자 추출물을 사용한 실험구에서는 6일이 지나도 곰팡이가 발생하지 않았다. 시료를 빵 대신 국수를 사용한 경우에도 겨자를 넣지 않은 시료에서는 곰팡이가 4일째부터 발생하기 시작하였으나, 겨자를 넣은 경우에는 6일이 지나도 곰팡이가 발생하지 않았다. 이와 같은 결과는 기존의 여러 실험의 결과들과 일치하는데, 겨자의 가수분해물이 Aspergillus oryzae와 Fusarium solani 같은 곰팡이의 성장을 억제하였는데 이는 겨자의 성분중 isothiocyanate류에 의한 것" 이라고 하였다.If you look at the existing natural antimicrobial agents, in addition to mustard or horseradish, there are natural plants such as cinnamon, pepper, garlic, onions, and herbal medicines such as nutmeg, cloves, and augalpi. Reported to be excellent. According to a study on the antimicrobial effect of the Department of Food and Biotechnology, Pukyong National University (2001. Journal of Food Hygienes and Safety., Vol. 16 N01), "In the control group without mustard, the mold began to develop on the 3rd day, Afterwards, two out of five samples developed mold, and after six days, all samples developed mold, but in the experimental group containing mustard extract, mold did not develop after 6 days. In the samples without mustard, mold began to develop on day 4, but mustard did not develop after 6 days, which is consistent with the results of several experiments. Hydrolyzate inhibited the growth of fungi such as Aspergillus oryzae and Fusarium solani due to isothiocyanate in mustard. " It was said.
본 발명에서 아무런 화학적 처리가 없는 한국의 재래식 된장과 고추장 표본을 선택하여 상온에서 겨자분말을 0.1 중량％에서 5 중량％까지 혼합하여 상온에서 시험한 결과, 0.1 중량％에서 15일간 곰팡이가 생성되지 아니하였고, 겨자분말의 함양이 증가될수록 곰팡이 생성이 지연되었으며 1 중량％에서 40일간 곰팡이가 생 성하지 아니하였고, 5 중량％ 혼합비율에서는 6개월간 곰팡이 생성을 관찰할 수 없었다.In the present invention, a sample of Korean traditional doenjang and red pepper paste without any chemical treatment was selected and mixed with mustard powder from 0.1 wt% to 5 wt% at room temperature, and tested at room temperature, and no mold was produced at 0.1 wt% for 15 days. As the content of mustard powder increased, mold production was delayed, and mold production did not occur from 1% by weight to 40 days, and mold production could not be observed for 6 months at 5% by weight.
위와 같이 겨자분말이나 추출물이 항균력을 갖는 것은 이들 겨자성분이 된장이나 고추장에 혼합될 시 물과 접촉하여 가수분해로 isothiocyanate, nitrile 및 산 종류의 항균성 물질을 생성하기 때문이다.The mustard powder or extract must have antibacterial activity as these mustard ingredients are mixed with soybean paste or red pepper paste when they are in contact with water to produce antibacterial substances of isothiocyanate, nitrile and acid by hydrolysis.
된장, 고추장 등의 품질은 원료의 배합비율, 제조방법, 숙성조건 등에 따라 다르며 메주 또는 koji 의 종류에 따라 그 품질 특성이 좌우된다.The quality of doenjang, red pepper paste, etc. depends on the mixing ratio of raw materials, manufacturing method, and maturation conditions, and its quality characteristics depend on the type of meju or koji .
제조시 식염농도가 낮을 경우, 산패와 같은 이상발효가 일어나기 쉬우며 보존성도 악화되는 등 많은 문제점을 안고 있다.When the salt concentration is low during manufacture, abnormal fermentation such as rancidity is likely to occur, and there are many problems, such as deterioration in preservation.
이런 관점에서 된장이나, 고추장에 겨자분말이나 추출물을 혼합하므로 저염화에 의한 이상발효를 억제하고 보존성을 향상 시키는 효과를 달성하는 것이다.From this point of view, mustard powder or extract should be mixed with doenjang or red pepper paste to achieve the effect of suppressing abnormal fermentation due to low salt and improving preservation.
재래식 된장에서 1 중량％의 겨자분말을 혼합하였을 시, 처음에는 약간 매운맛을 느낄 수 있었으나 24시간 이후에는 가수분해로 매운맛을 거의 느낄 수 없었고, 고추장의 경우에는 매운맛을 증가시킬 뿐이므로 겨자분말을 5 중량％ 이상 혼합하더라도 맛을 해하지 아니하여 오히려 고추맛과 겨자 맛의 결합으로 더욱 맛있는 고추장으로 관능평가 되었다.When 1% by weight of mustard powder was mixed in traditional soybean paste, it was slightly spicy at first, but after 24 hours, it was hardly felt spicy by hydrolysis. In the case of red pepper paste, the mustard powder was increased. Even if mixed by weight% or more, it did not deteriorate the taste, but rather sensory evaluation of red pepper paste with more delicious red pepper paste and mustard flavor.
또한 본 발명의 겨자분말 혼합으로 인한 장류의 가스 발생 억제 효과에 대하여 살펴본다.In addition, it looks at the effect of inhibiting gas generation of enteric acid due to the mustard powder mixture of the present invention.
또한 전통 고추장은 아무런 처리없이 상온에서 유통시킬때 발효가 진행되면서 생성된 가스로 인하여 상품적 가치가 떨어지는 문제점이 있었다.In addition, traditional gochujang has a problem in that the product value is lowered due to the gas produced as the fermentation proceeds when circulating at room temperature without any treatment.
이는 주로 내삼투압성과 가스를 발생시키는 특성을 지닌 Saccharomyces cerevisiae 와 Zygosaccharomyces rouxii 등에 의한 것으로 알려져 있다.It is known to be mainly caused by Saccharomyces cerevisiae and Zygosaccharomyces rouxii, which have characteristics of osmotic pressure and gas generation.
전통고추장의 유통중 부풀림을 억제하기 위해서는 발효와 품질에 영향을 주지 않으면서 이들 효모의 증식을 억제할 필요가 있다.In order to suppress bloat during distribution of traditional red pepper paste, it is necessary to suppress the growth of these yeasts without affecting fermentation and quality.
고추장 발효중 가스생성에 관여하는 이들 효모들은 고추냉이나 겨자와 같은 향신료 식물에 함유된 sinigrin의 가수분해에 의하여 증식이 억제되는 것으로 알려져 있는데 특히 allylisothiocyanate(AIT)는 효모에 대해서는 1-4ppm 농도에서, 내건성 효모에 대해서는 50 ppm농도에서 생육 지연 효과가 있다고 알려져 있다.There Kochujang these yeast involved in the gas produced during the fermentation are known in which proliferation is inhibited by hydrolysis of the sinigrin containing spices such as pepper plant, particularly a cold or mustard allylisothiocyanate (AIT) is for the yeast in the 1-4ppm level, It is known that growth-resistant yeast has a growth retardation effect at a concentration of 50 ppm.
고추장의 저장성을 향상시키기 위하여 가열살균법이 폭넓게 이용되고 있는데 고점도의 페이스트상이기 때문에 장시간 가열이 요구되고 이로 인하여 갈변화되는 문제점이 있어 최근 들어 새로운 가열처리법이 연구되고 있으나 아직 실험실적 단계에 머물러 있는 실정이다.Heat sterilization method is widely used to improve the shelf life of kochujang. Because it is a paste of high viscosity, heating is required for a long time. It is true.
방사선을 고추장이나 고추장 분말에 조사하였을 때, 살균효과는 뚜렷하면서 이화학적 성분에는 차이가 없었다고 보고되고 있으나 실제 생산 공정에 적용하기에는 어려움이 있다.When irradiated with red pepper paste or kochujang powder, it was reported that sterilization effect was clear and there was no difference in physicochemical component, but it is difficult to apply to actual production process.
우수균주를 접종한 고추장에 항균성 물질을 함유하고 있는 겨자분말을 첨가하여 25℃에서 발효시키면서 미생물과 성분의 변화를 비교하였다.Mustard powder containing an antimicrobial substance was added to red pepper paste inoculated with excellent strain and fermented at 25 ° C to compare changes of microorganisms and components.
향신료 첨가로 인해 고추장 효모의 증식이 억제됨으로서 유통중 문제가 되는 가스가 발생되지 않았고 세균수에는 큰 차이가 없었다.The addition of spices suppressed the growth of kochujang yeast, which did not generate any gas that was a problem during distribution, and there was no significant difference in the number of bacteria.
겨자분말을 첨가하고 선발된 균주를 이용하여 발효시킨 고추장은 저장중 가 스발생이 완전히 억제되었고 품질 또한 우수하였다.Kochujang fermented with mustard powder and fermented with selected strains was completely inhibited in gas generation during storage and quality was also excellent.
또한, 장독에서 장류를 떠내어 겨자분말을 혼합한 장류(105)의 포장제 용기내부에서 장류위에 다수개의 겨자 잎을 깐 경우, 0.1 중량％에서 1개월간 곰팡이의 생성을 관찰할 수 없었으며, 뚜껑의 내측에 숯이나 숯가루를 넣은 포대(122)를 거치한 경우, 곰팡이의 발생억제 효과와 더불어 장류에서 겨자 고유의 냄새가 감소한 사실이 관능검사로 관찰되었다.In addition, when a plurality of mustard leaves were placed on the inside of the packaging material of the
본 발명의 기술은 재래식 된장이나 고추장뿐만 아니라 된장이나 고추장에 마늘이나 고추나 깻잎 등의 소채류나, 감이나 매실등 과일류를 혼합하여 발효시킨 경우에도 동일한 효과를 얻을 수 있으므로 본 발명은 위와 같은 장류식품에서 인공보존제를 첨가하지 않고 보존성을 증가시켜 유통을 가능하게 하는 유용한 기술을 제공한다.The technology of the present invention can obtain the same effect when fermented by mixing not only conventional miso or red pepper paste but also fermented soybeans such as garlic, red pepper, sesame leaf, persimmon or plum, etc. to miso or red pepper paste. It provides a useful technique to increase shelf life without the addition of artificial preservatives in food to enable distribution.
본 발명의 겨자나, 고추냉이의 분말이나 추출물을 이용한 보존성 증가 기술은 재래식 장류뿐만 아니라 깻잎, 장아찌, 어묵 또는 생선조림등 한국의 전통 밑반찬의 변질을 막고 보존성을 증가시키는데 이용할 수 있는 유용한 기술을 제공한다.The preservation technology using the powder or extract of mustard or horseradish of the present invention provides a useful technology that can be used to prevent the deterioration of traditional Korean side dishes such as sesame leaves, pickles, fish paste or boiled fish as well as conventional jang. do.
또한, 겨자의 매운맛이 장류의 물과 가수분해되어 된장이나, 고추장 고유의 맛을 해하지 아니하며, 겨자의 항산화 활성성분(Sinapine)으로 인하여 장류의 항곰팡이 효과뿐만 아니라 인간의 건강에 유익한 항산화 효과까지 얻을 수 있는 유용한 기술을 제공한다.In addition, the pungent taste of mustard is hydrolyzed with water of soy sauce, which does not harm the inherent taste of doenjang or red pepper paste, and the antioxidant active ingredient ( Sinapine ) of mustard gives not only the antifungal effect of soybeans but also an antioxidant effect that is beneficial to human health. It provides useful techniques that can be used.
본 발명의 설명과 첨부 도면은 바람직한 실시예를 중심으로 기술한 것이고, 이 기술 분야의 당업자라면 본 발명의 기술적 사상과 실시예를 참조하여 다양한 변 형이 가능한 것이므로 본 발명의 권리범위는 청구범위의 기재에 의하여 이를 기준으로 해석되어야 한다.The description of the present invention and the accompanying drawings have been described based on the preferred embodiments, and various modifications can be made by those skilled in the art with reference to the technical spirit and embodiments of the present invention, and the scope of the present invention is defined by the claims. It should be interpreted based on this by description.
이상 설명한 바와 같이, 본 발명은 한국 재래식 고추장이나, 된장 등의 장류 식품에 겨자나 고추냉이의 추출물이나 분말을 혼합함으로서 인공 합성보존제를 혼합하지 않고도 유통기간중 곰팡이의 발생이 없이 유통시킬 수 있는 유용한 기술을 제공한다.As described above, the present invention is useful to be able to circulate without the occurrence of mold during the distribution period without mixing artificial synthetic preservatives by mixing the extract or powder of mustard or horseradish with the foods such as Korean traditional red pepper paste or doenjang Provide technology.
본 발명에서 겨자나 고추냉이의 추출물이나 분말의 혼합으로 박테리아등 유독성 균주의 증가를 억제하게 됨으로 인하여 한국 재래식 된장이나 고추장에 있어서 소금의 사용량을 줄여 저염성 된장이나 고추장등 장류식품의 제조와 유통을 가능하게 하는 유용한 기술을 제공한다.In the present invention, by suppressing the increase of toxic strains such as bacteria by mixing the extract or powder of mustard or horseradish, reducing the amount of salt used in Korean traditional soybean paste or red pepper paste to produce and distribute low-lying miso or red pepper paste. Provide useful techniques to make this possible.
또한, 본 발명에서 겨자나 고추냉이의 가수분해 기능으로 인하여 전통 고추장을 상온에서 유통시킬 때, 발효가 진행되면서 생성되는 가스발생 문제를 해소함으로서 상온에서 전통 고추장의 유통을 가능하게 하는 효과가 있다.In addition, in the present invention, when circulating traditional gochujang at room temperature due to the hydrolysis function of mustard or wasabi, there is an effect of enabling the distribution of traditional gochujang at room temperature by solving the gas generation problem generated during fermentation.
따라서 소비자들은 화학 보존제가 합유되지 아니한 자연 식품을 구입하여 취식할 수 있게 되어 웰빙시대 소비자의 욕구를 충족시킬 수 있게 되었다.Therefore, consumers can buy and eat natural foods without chemical preservatives, which can satisfy the needs of consumers in the well-being era.
특히, 한국인의 식생활에서 된장과 고추장이 차지하는 비중이 크고, 주거 생활의 아파트화로 각 가정에서 재래식 된장이나, 고추장을 숙성시킬 수 없는 주거환경을 고려할 때, 시골에서 숙성시킨 천연된장이나, 고추장 등의 유통을 가능하게 하는 본 발명의 작용효과는 기존의 화학 보존제를 사용하는 방식보다 현저히 향상 진보된 것이고, 인류의 건강에 기여하는 효과가 있다.Particularly, Korean miso and red pepper paste make up a large portion of Korean dietary life, and natural miso and red pepper paste matured in rural areas are considered in consideration of the residential environment in which households cannot ripen traditional soybean paste or red pepper paste due to apartments of residential life. The effect of the present invention that enables the distribution is significantly improved and advanced than the conventional method using a chemical preservative, has the effect of contributing to human health.
또한, 겨자의 항산화 작용은 Tocopherol 보다 2배가량 강한 것으로 학계에 보고된바 있으므로 장류에 혼합한 겨자 분말의 항산화 활성성분(Sinapine)이 생체에서 이용되고 남은 활성산소를 제거하여 생체의 노화를 완화시키는 효과가 있다.In addition, the antioxidant activity of the mustard because reported to 2 times the strong as academic than Tocopherol antioxidant active ingredient (Sinapine) of mustard powder mixture to soy sauce is being used in vivo to remove the remaining free radicals of alleviating the biological aging It works.
Claims (7)
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101030644B1 (en) * | 2009-03-18 | 2011-04-20 | 광동제약 주식회사 | Method of Improving Storage properties of Drinks |
| KR101105605B1 (en) * | 2009-04-16 | 2012-01-18 | 한국식품연구원 | A Process for Preparing Pepper Paste by Using Continous Wet Grinding Technique |
| KR101318295B1 (en) * | 2011-06-09 | 2013-10-15 | 덕성여자대학교 산학협력단 | Method of Increasing Storage Stability of Traditional Soybean Paste |
| CN105995924A (en) * | 2016-05-24 | 2016-10-12 | 江南大学 | Method for regulating and controlling quality of horseradish sauce by fermentation |
-
2007
- 2007-05-17 KR KR1020070048088A patent/KR20080101391A/en not_active Application Discontinuation
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101030644B1 (en) * | 2009-03-18 | 2011-04-20 | 광동제약 주식회사 | Method of Improving Storage properties of Drinks |
| KR101105605B1 (en) * | 2009-04-16 | 2012-01-18 | 한국식품연구원 | A Process for Preparing Pepper Paste by Using Continous Wet Grinding Technique |
| KR101318295B1 (en) * | 2011-06-09 | 2013-10-15 | 덕성여자대학교 산학협력단 | Method of Increasing Storage Stability of Traditional Soybean Paste |
| CN105995924A (en) * | 2016-05-24 | 2016-10-12 | 江南大学 | Method for regulating and controlling quality of horseradish sauce by fermentation |
| CN105995924B (en) * | 2016-05-24 | 2019-06-14 | 江南大学 | A method of passing through fermentation control horseradish sauce quality |
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