KR20100018866A - Kochujang having nelumbo nucifera gaertner and manufacturing method thereof - Google Patents

Abstract

PURPOSE: A method for manufacturing red pepper paste is provided to control growth of Bacillus cereus which is bacteria of food poisoning by mixing concentrate of lotus leaf, powder of fermented soybeans and cayenne pepper and fermenting. CONSTITUTION: An ethanol extraction material is obtained by putting ethanol into lotus leaf and concentrating it. A concentrate of lotus leaf is obtained by putting the ethanol extract into water and concentrating it. The concentrate of lotus leaf, the fermented soybeans powder and cayenne pepper is fermented after mixing process. The control of Bacillus cereus shows 4.0 log CFU / g level in 60th day for precocity when it is kept at 5°C and shows level below 4.2 log CFU / g level in 30th day when it is kept at 20°C.

Description

Kochujang with lotus leaf and its manufacturing method {Kochujang Having Nelumbo nucifera GAERTNER and Manufacturing Method Thereof}

The present invention relates to red pepper paste, and more particularly to a red pepper paste containing a lotus leaf and a method for producing the same, more specifically lotus leaf (河 葉, Nelumbo) nucifera GAERTNER extract is included to prevent food poisoning, as well as to improve kochujang with sensory properties and quality.

In general, Kochujang is made from red pepper, soybean, and rice as the main ingredients, while starch is broken down with malt and fermented with enzymes and microorganisms grown in Meju. Food. Unlike other gochujangs, red pepper paste, which is a ingredient of gochujang, contains a spicy ingredient called capsaicin (trans-8-methyl-N-vanillyl-6-nonenamide), which is biochemical and neurophysiologically diverse and irritating. It works to promote. Gochujang is also important as a source of vitamins because it contains vitamins B ₁ , B ₂ , C and folic acid, compared to doenjang and soy sauce.

In recent years, as various physiological functions such as obesity suppression and anticancer effects of gochujang have been scientifically verified, foreign interest is increasing. Studies for the preparation of new kochujang include red pepper paste with juice, low salted pepper paste with sake lees, red pepper paste with zucchini, red pepper paste with garlic, red pepper paste with seasoning, red pepper paste with different ingredients, and red ginseng There is a report on the quality characteristics of kochujang. Recently, there are studies to improve the quality of kochujang and to use it as a health functional food by developing kochujang added with various functional materials such as Kiwi plum and Schisandra chinensis extract, Goji berries, Cordyceps sinensis, mushrooms, and herbal medicines.

As such, as the dietary needs of consumers increase due to the well-being culture that develops in the future, the demands of consumers are increasing in a new type of red pepper paste product having various functionalities.

Accordingly, the present invention is lotus leaf in Gochujang (河 葉, Nelumbo nucifera GAERTNER) extract is included to suppress the growth of food poisoning bacterium Bacilius cereus , not only to prevent food poisoning, but also to provide red pepper paste containing lotus leaf with improved sensory properties and quality.

Gochujang containing lotus leaf according to the present invention for achieving the above object, lotus leaf (河 葉, Nelumbo) nucifera GAERTNER) extract, characterized in that the growth of food poisoning bacteria Bacilius cereus ( Bacilius cereus ) is inhibited.

Here, the growth inhibition of the Bacillus cereus, the storage at 5 ° C exhibited a 4.0 log CFU / g level on 60 days of aging, or when stored at 20 ° C it is preferable to exhibit a level of 4.2 log CFU / g or less on 30 days of aging Do.

In another embodiment of the present invention, the method for producing red pepper paste containing lotus leaf, the step of adding ethanol to the lotus leaf to concentrate to obtain an ethanol extract; Adding the ethanol extract to water and concentrating to obtain a lotus leaf concentrate; And fermenting the lotus leaf concentrate with meju powder and red pepper powder.

Specific details of other embodiments are included in the detailed description and the drawings.

According to the present invention described above, lotus leaf in Gochujang (河 葉, Nelumbo nucifera GAERTNER) extract, which is characterized in that the growth of food poisoning bacterium Bacilius cereus is suppressed, which can prevent food poisoning, and can provide red pepper paste containing lotus leaf with improved sensory properties and quality. .

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

First, kochujang containing lotus leaf according to the present invention is characterized in that lotus leaf (河 葉, Nelumbo nucifera GAERTNER) extract is contained in kochujang. The lotus leaf extract is an extract obtained by using the lotus leaf, for example, may be a lotus leaf ethanol extract extracted by mixing the lotus leaf and ethanol, it is also possible to use other kinds of extracts that can be used for food.

Nelumbo nucifera ) is a paleozoic plant that is widely distributed in tropical and temperate eastern Asia, including Korea and Japan, mainly in India and China. Buddhism has been used as a sacred plant, and flowers are used for ornamentals and teasing. come. The leaves in the herbs are called lower lobes (河 葉) and are used for diarrhea, headaches and dizziness, bleeding, postpartum hemotherapy, nocturnal enuresis, detoxification, and the components include analgesic and sedative roemerine, nuciferin, armepavine, n-nornuciferine, It is said to contain pronuciferine, dn-methylcoclaurine, liriodenine, tartaric acid, citric acid, succinic acid and tannin.

White kite ( Nelumbo) nucifera Roots and leaves of GAERTNER) is known to be effective in diabetes, hyperlipidemia and hypertension have been used for mapping diseases such as diarrhea, headache, dizziness, bleeding, and detoxification in folk medicine.

Therefore, the present inventors analyzed the components of the lotus leaf to investigate the possibility of using it as a high value-added food raw material and health functional food, DPPH radical and hydroxyl of ethanol extract and five fractions (hexane, chloroform, ethyl acetate, butanol, water extract) Radical scavenging activity was measured, toxic effects on hepatocytes and kidney cells were observed, and the antimicrobial properties of ethanol extracts were obtained. The results were invented.

In particular, kochujang containing lotus leaf extract according to the present invention inhibits the growth of food poisoning bacterium Bacilius cereus , which can increase the storage and preservation period of kochujang, as well as effectively prevent food poisoning. . Here, the growth inhibition of Bacillus cereus, when the 60 days of aging kochujang at 5 ℃ storage, or 4.0 log CFU / g level, when stored at 20 ℃ 30 days after 4.2 log CFU / g or less As a result, the growth of Bacillus cereus was more effectively inhibited than kochujang without lotus leaf. This will be described in detail in the following Examples.

In another embodiment of the present invention, the method for preparing red pepper paste containing lotus leaf is obtained by adding ethanol to the lotus leaf, stirring and extracting the filtrate, concentrating with a vacuum condenser, and freezing drying to obtain an ethanol extract, and concentrating the obtained ethanol extract with a vacuum condenser. After freeze-drying to obtain a lotus leaf concentrate, it is prepared by mixing and then fermenting meju powder, saline, salt and pepper powder to the lotus leaf concentrate. The present invention is characterized in that the use of the lotus leaf concentrate, the mixture of the meju powder and red pepper powder in the lotus leaf concentrate and then fermented to produce kochujang includes all kinds of kochujang production process known in the art.

The invention may be better understood by the following examples, which are intended for purposes of illustration of the invention and are not intended to limit the scope of protection defined by the appended claims.

Example  1: lotus leaf kochujang production

Example  1-1: Preparation of Lotus Leaf

Lotus leaf Nelumbo nucifera ) harvested from August-September 2007 at Dalian Center in Gimje, Jeonbuk. The lotus leaf was washed and dried for 2 hours, and then steamed for 30 minutes at 350 ° C. and stored in a cool dark place.

Example  1-2: Preparation of Lotus Leaf Extract

The lotus leaf prepared in Example 1-1 was crushed, 10.0 L of 70% ethanol was added to 500 g of the crushed lotus leaf, and the mixture was stirred for 72 hours at room temperature (20) and filtered using filter paper (Watman No. 2). Next, the resultant was concentrated in a vacuum evaporator (Rotary evaporator, Eyela 2Cs-50, Rikakikai Co., Tokyo, Japan) and freeze-dried to obtain 131.8 g (26.36%) of ethanol extract, which was used while being stored at -20 ° C.

Example  1-3: Preparation of Lotus Leaf Kochujang

The meju used in the preparation of kochujang was made in the Sunchang area. The water content of meju was 7.7%, the crude protein content was 28.9%, the a-amylase activity was 6.0 units, the protease activity was 4.0 units, and the total bacterial count was 7.5 × 10 ⁷ CFU /. g. The red pepper powder was purchased from Honam agricultural production, the glutinous rice was originally from Sunchang, and the malt oil was purchased from the crystal industry (domestic).

Gochujang was prepared according to the conventional method of the Sunchang region using Sikhye solution as shown in FIG. The used Sikhye solution was obtained by immersing 10.52 kg of glutinous rice for 24 hours or longer and adding 13.15 kg of water to 2.37 kg of malt to mix the malt extracted beforehand for 5 hours. In the present invention, after the saccharification of saccharification was filtered and boiled until the soluble solid content of 60 ° Brix was concentrated and used after cooling. The lotus leaf extract was also mixed with water, boiled and concentrated until the soluble solid content was 60 ° Brix, and then used as the cooled lotus leaf concentrate. Meju powder, red pepper powder, salt, and lotus leaf concentrate were added to the lye solution in the same ratio as in Table 1, and then used in an experiment while fermenting at 5 ° C. and 20 ° C. for 90 days.

Table 1: Composition of Lotus Leaf Gochujang

Lotus leaf content (%) 0 ¹⁾ 1 ²⁾ 2 ³⁾ 3 ⁴⁾ Red pepper powder 18 18 18 18 Meju powder  8  8  8  8 Meal allowance 65 64 63 62 saline  9  9  9  9 Lotus Leaf Concentrate  0  One  2  3 all (%) 100 100 100 100

¹⁾ Control Gochujang

²⁾ 1% lotus leaf red pepper paste

³⁾ 2% lotus leaf kochujang

⁴⁾ 3% lotus leaf kochujang

Experimental Example  1: Quality Characteristics of Lotus Leaf Kochujang

As the fermentation is progressed by the microorganisms involved in fermentation of kochujang and the enzymes produced by them, it is necessary to observe the pattern of the microorganisms. Therefore, in this experiment, we observed the proliferation of total bacteria, yeast, and Bacillus cereus during kochujang ripening and measured the shelf life of kochujang. Total bacterial count, yeast count, and Bacillus cereus were expressed as colony forming unit (CFU / g) per 1 g of kochujang.

Experimental Example  1-1: Total bacteria  Measure

The total number of bacteria is 10 g each of the lotus leaf gochujang sample prepared in Example 1 in a sterile pack, put 90 mL of sterile physiological saline, homogenized and diluted, inoculated in Plate Count Agar (PCA, Difco) and incubated for 25 to 48 hours The colony count was measured.

The result of comparing the change of the total bacterial counts during fermentation of kochujang added with lotus leaves is shown in FIGS. 2 and 3. In the early stage of soaking at 5 ℃ of kochujang, the total bacterial count was 7.75 log CFU / g, 1, 2, and 3% lotus leaf supplements were 7.57, 7.52 and 7.59 log CFU / g, respectively. At 20 ℃, it increased up to 30 days of aging and then decreased at 45 days of aging, but there was no significant change after that. On the 15th day of aging, the control and 1% lotus leaf supplements were 8.70 and 8.60 log CFU / g, respectively, and the 2% and 3% treatments were 8.11 and 8.00 log CFU / g, respectively. Here, the total number of microbial kochujangs aged at 20 ° C. was higher than 5 ° C., which is because the activity of the bacteria was more active at 20 ° C.

Experimental Example  1-2: Yeast  Measure

Yeast water was put into each sterilized pack of 10 g of lotus leaf kochujang prepared in Example 1, put 90 mL of sterile physiological saline, homogenized and diluted, inoculated in Potato Dextrose Agar (PDA, Difco) and incubated for 25 to 48 hours The colony count was measured.

Yeast produces alcohol from sugars and reacts with various organic acids in kochujang to emit the scent of ester, one of kochujang's organoleptic quality factors. The result of comparing the change of yeast number is as shown in FIG. 4 and FIG. Initial yeast water immersed at 5 ℃ was 6.68 log CFU / g, 1, 2, 3% lotus leaf supplements gradually decreased at 6.49, 6.23, and 6.28 log CFU / g, respectively. log CFU / g, 1, 2, 3% lotus leaf addition was 5.54, 5.78, 5.78 log CFU / g, respectively. Yeast increased up to 45 days at 20 ℃ and maintained a level of about 5.80 log CFU / g after 75 days.

Experimental Example  1-3: Bacillus Cereus  Measure

Bacilius cereus For bacterial counting, 25 g of the sample was taken according to the Food Code, and 225 ml of sterile phosphate buffer was added to homogenize and used as an experimental solution. Five plates of 0.2 mL of the dilution solution were plated on a MYP agar plate medium to give a total inoculation of 1 mL, incubated at 30 ° C for 24 hours, and the colonies of the colonies containing turbid rings producing lecithinase were counted.

The Korea Food and Drug Administration (KFDA) newly established the standard for B. cereus below 10000 CFU / g to strengthen hygiene management for food products on August 29, 2006.In June 19, 2007, infant formulas, growth formulas, etc. B. cereus has been newly established in foods such as 100 CFU / g or less for special medical use, 1000 CFU / mL or less for fruit and vegetable drinks, and 10000 CFU / g or less for sauces, complex seasoned foods, pickles and stewed foods. Management is on the rise. The lotus leaf extract selectively had antimicrobial activity against B. cereus , and was applied to red pepper paste for aging period.

During the fermentation of kochujang, B. cereus showed no significant change until 45 days of aging at 5 ° C as shown in FIG. The log CFU / g level was maintained at 4.0 log CFU / g at 60 days of aging, and the difference between the control and lotus leaf treatments was 0.4 log cycle or more. After 75 days, 3.6 log CFU / g was maintained. After storage at 20 ℃, 3.5 log CFU / g level was maintained until 15 days of fermentation, and 4.45 log CFU / g, 1, 2, and 3% lotus leaf treatments showed 4.18, 4.00 and 3.86 log CFU / g, respectively. After 75 days, 3.7 log CFU / g levels were maintained (FIG. 7).

As described above, the addition of lotus leaf did not affect the growth of the total number of kochujang or yeast, and maintained the same level during the ripening period in both control and lotus leaf adders, and lotus leaf added to Bacillus cereus, a food poisoning bacterium. It can be seen that growth is suppressed compared to.

Experimental Example  2: Sensory Evaluation of Lotus Leaf Kochujang

The sensory evaluation of kochujang is based on nine researchers who are familiar with the product characteristics of kochujang, and it is a nine-point scale (very good nine points, good seven points, normal) for the color, aroma, taste, and overall preference of the red pepper paste that has been aged for 90 days. Was 5 points, bad 3 points, and very bad 1 point).

The sensory evaluation of lotus leaf pepper was carried out with preliminary experiments on control, 1, 2, 3, 4, and 5% lotus leaf supplements. After ripening kochujang added with lotus leaf for 90 days, the results of sensory evaluation based on color, aroma, taste, and overall symbol are as shown in Table 2 below.

Table 2: Sensory Evaluation Results of Lotus Leaf Kochujang

In case of fermentation at 5 ℃, the color of control leaves 6.00, 1, 2, and 3% lotus leaf added was 6.00, 5.86, 6.29, respectively, and there was no significant difference between samples. 4.71, 5.43, and 6.14 showed no significant difference. Taste was 5.29, 5.57, 5.86 in control group, 5.29, 1, 2, 3%, respectively, and there was no significant difference.

The color of red pepper paste stored at 20 ℃ was the highest with 3% lotus leaf added group (8.29), followed by control (7.71), 2% lotus leaf added (7.29), and 1% lotus leaf added (6.86). The fragrances were 8.00, 1, 2, and 3% lotus leaf added in the control group, 7.14, 8.00 and 8.57, respectively, and 3% lotus leaf added was the most preferred. Lotus leaf added (8.00), control (6.75), 1% lotus leaf added (5.75) in order. In overall preference, the 6.88, 1, 2, and 3% lotus leaf adders were 6.00, 7.75, and 8.75, respectively, indicating that the 3% lotus leaf added had the highest preference. In terms of color, aroma, taste, and overall preference, 3% lotus leaf adders were the most preferred in both 5 ℃ and 20 ℃ because 1% lotus leaf and 2% lotus leaf added had relatively low amount of lotus leaf added. The 3% lotus leaf adder was able to feel the taste of the lotus leaf compared to the one that could not detect the flavor or taste of the lotus leaf.

In addition, the results of sensory evaluation according to the fermentation temperature of kochujang showed that the storage at 20 ℃ was more preferable than the storage at 5 ℃, which is judged to be more actively aged at 20 ℃. Based on these sensory test results, it is thought that consumer preference may be high in terms of sensuality when Kochujang prepared by adding 3% lotus leaf concentrate.

On the other hand, while the present invention has been shown and described with respect to certain preferred embodiments, the invention is variously modified and modified without departing from the technical features or fields of the invention provided by the claims below It will be apparent to those skilled in the art that such changes can be made.

According to the present invention as described above, not only can food poisoning be prevented, but also can provide red pepper paste containing lotus leaf with improved sensory properties and quality.

1 is a flow chart for explaining the process of lotus leaf kochujang preparation method according to an embodiment of the present invention,

Figure 2 is a graph showing the total bacteria change of lotus leaf kochujang during ripening at 5 ℃ according to the present invention,

Figure 3 is a graph showing the total bacteria changes in lotus leaf kochujang during ripening at 20 ℃ according to the present invention,

Figure 4 is a graph showing the yeast number change of lotus leaf kochujang during ripening at 5 ℃ according to the present invention,

5 is a graph showing the yeast number change of lotus leaf kochujang during ripening at 20 ℃ according to the present invention,

6 is a graph showing the change in Bacillus cereus number of lotus leaf Kochujang during ripening at 5 ℃ according to the present invention,

7 is a graph showing the change in Bacillus cereus number of lotus leaf Kochujang during ripening at 20 ℃ according to the present invention.

Claims (3)

Lotus leaf in Gochujang (河 葉, Nelumbo nucifera GAERTNER) extract, red pepper paste containing lotus leaf, characterized in that the growth of food poisoning bacteria Bacilius cereus is suppressed. The method of claim 1, wherein the growth inhibition of Bacillus cereus is Red pepper paste containing lotus leaf, characterized in that the storage at 5 ℃ 60 days of 4.0 log CFU / g level, or at 20 ℃ storage 30 days of 4.2 log CFU / g or less characterized in that the level. Adding ethanol to the lotus leaf and concentrating to obtain an ethanol extract; Adding the ethanol extract to water and concentrating to obtain a lotus leaf concentrate; And, Mixing the lotus leaf concentrate and meju powder and red pepper powder and then fermenting;

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