KR20100079646A - Korean hot pepper paste for red ginseng marc and the producing method thereof - Google Patents
Korean hot pepper paste for red ginseng marc and the producing method thereof Download PDFInfo
- Publication number
- KR20100079646A KR20100079646A KR1020080138182A KR20080138182A KR20100079646A KR 20100079646 A KR20100079646 A KR 20100079646A KR 1020080138182 A KR1020080138182 A KR 1020080138182A KR 20080138182 A KR20080138182 A KR 20080138182A KR 20100079646 A KR20100079646 A KR 20100079646A
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- South Korea
- Prior art keywords
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- red ginseng
- red
- pepper paste
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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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
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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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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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
- A23V2200/20—Ingredients acting on or related to the structure
- A23V2200/254—Particle size distribution
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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
- A23V2200/32—Foods, ingredients or supplements having a functional effect on health having an effect on the health of the digestive tract
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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
- A23V2200/328—Foods, ingredients or supplements having a functional effect on health having effect on glycaemic control and diabetes
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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
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/2124—Ginseng
Abstract
Description
본 발명은 홍삼추출물의 부산물인 홍삼박을 주재(主材)로 하여 복합황금추출물과 홍삼농축액이 일정비율로 첨가된 홍삼고추장 및 그 제조방법에 관한 것으로, 더욱 상세하게는 증숙 및 제국처리된 소맥분 2.6 ~ 5.6중량부와 증숙된 쌀 2.6 ~ 6.6중량부와 생홍고추를 일정크기로 분쇄한 홍고추페이스트 4 ~ 8중량부와 정제수 1.8 ~ 4.8중량부와 소금 0.8 ~ 3.8중량부와 일정크기로 분쇄된 수분함량 70 ~ 95중량%의 홍삼박 0.5 ~ 3중량부를 혼합하고 일정기간 숙성처리하여 반제품혼합물을 제조하며, 숙성처리된 상기 반제품혼합물에 일정크기로 분쇄된 수분함량 70 ~ 95중량%의 홍삼박 7 ~ 15중량부와 홍삼농축액 0.1 ~ 3중량부와 복합황금추출물 0.1 ~ 2중량부와 고추가루 6 ~ 10중량부와 물엿 35 ~ 50중량부와 소금 4 ~ 6중량부와 주정 2 ~ 4중량부를 혼합하고 살균처리하여 제조되는 것을 특징으로 하는 홍삼박을 주재로 한 홍삼고추장 및 그 제조방법에 관한 것이다.The present invention relates to a red ginseng red pepper paste added with a complex golden extract and red ginseng concentrate at a certain ratio, and a method of preparing the same, more specifically, steamed and impregnated wheat flour. 2.6 ~ 5.6 parts by weight of steamed rice 2.6 ~ 6.6 parts by weight and red pepper paste 4 ~ 8 parts by weight of red chilli pepper, purified water 1.8 ~ 4.8 parts by weight, salt 0.8 ~ 3.8 parts by weight and 70 ~ 95% by weight of red ginseng foil 0.5 ~ 3 parts by weight of mixed and aged for a certain period of time to produce a semi-finished mixture, and the water content of 70 ~ 95% by weight red ginseng pulverized to a predetermined size 7 to 15 parts by weight, 0.1 to 3 parts by weight of red ginseng concentrate, 0.1 to 2 parts by weight of complex golden extract, 6 to 10 parts by weight of red pepper powder, 35 to 50 parts by weight of starch syrup, 4 to 6 parts by weight of salt and 2 to 4 weight of alcohol Manufactured by mixing and sterilizing It relates to a red ginseng red pepper paste and its manufacturing method based on the red ginseng gourd characterized in that.
일반적으로 홍삼은 인삼의 재배적지에서 생산된 6년근 수삼 중에서 좋은 품질의 수삼을 정선하고 증숙, 건조 등의 특수처리과정을 거쳐 인체에 흡수가 잘 되도록 제조한 담황갈색의 인삼으로, 그 제조과정 중에 노화 억제 효능이 뛰어난 말톨(maltol)과 암세포 증식을 억제하는 진세노사이드 Rh2, 파낙시트리올 등 홍삼만이 가지는 특수성분이 생성되며 가장 많은 사포닌을 함유하고 있고 장기간 보존시에도 유효성분의 변화가 거의 일어나지 않는 특성을 지니고 있으며 이와 같은 홍삼은 콜레스테롤 수치를 낮추고 동맥경화를 예방하며, 혈액순환개선, 신체기능 항상성유지 등과 같이 세포활성화 및 피로회복, 강장, 심박수 감소, 면역력 증진의 탁월한 효능을 갖는 것으로 알려져 있는데, 이러한 홍삼을 이용하여 홍삼추출물을 제조하는 과정에서 부산물로 생성되는 홍삼박은 홍삼을 물 또는 알코올 등의 용매로 추출하여 홍삼정(紅蔘精), 즉 홍삼엑기스(red ginseng extract)성분이 추출되고 남은 잔사로서 홍삼을 수회 반복 추출하더라도 내부의 유효성분을 모두 추출할 수 없고, 또한 추출용매에 따라 물 또는 알코올에 용해되는 성분만 추출되고 용해되지 않은 유효 잔류성분이 다량 남게되며, 더욱이 추출 비용상(가열비용, 용매비용, 공정반복비용 등) 홍삼의 유효성분이 남아 있더라도 더이상 추출할 수 없으므로 홍삼박에는 사포닌, 폴리아세틸렌, 단백질 등의 유효성분이 대략 20 ~ 40% 정도 잔류하게 된다.In general, red ginseng is a pale yellow brown ginseng that is selected to have good quality ginseng among the six-year-old ginseng produced at the cultivation site of ginseng and is easily absorbed by the human body through special treatment processes such as steaming and drying. Special ingredients of only red ginseng such as maltol, which has excellent anti-aging effect, ginsenoside Rh2 and panacitriol, which inhibit cancer cell proliferation, are produced, and they contain the most saponins. These red ginsengs are known to have excellent effects in lowering cholesterol levels, preventing arteriosclerosis, improving cell circulation, restoring body function, maintaining homeostasis, and improving cell activation, fatigue, tonicity, heart rate, and immunity. However, by using the red ginseng as a by-product in the process of manufacturing red ginseng extract The red ginseng extract produced is extracted with red ginseng with a solvent such as water or alcohol, and red ginseng extract, ie red ginseng extract, is extracted. Also, depending on the extraction solvent, only the components dissolved in water or alcohol are extracted, and a large amount of effective residual components remain undissolved. Moreover, the active ingredient of red ginseng remains in terms of extraction cost (heating cost, solvent cost, process repetition cost, etc.). Even if you can not extract anymore, red ginseng leaves about 20 to 40% of active ingredients such as saponin, polyacetylene, protein.
그러나, 이러한 유효성분이 다량 잔류되어 있는 홍삼박은 재활용하기 어렵고 그 활용범위가 제한적이어서 현재에는 대부분 경마장에서 경마의 사료나 가축의 사료 또는 퇴비조성물의 첨가제로만 단순히 사용되고 있는 실정이다. However, since red ginseng leaves with a large amount of such active ingredients are difficult to recycle and their application range is limited, they are currently simply used as additives in horse race feed, livestock feed or compost composition at most racecourses.
한편, 우리나라의 고추장은 약 200년의 역사를 지닌 전통발효식품으로 주재료인 고추와 찹쌀, 메주 등의 재료와 이들이 발효되면서 생성되는 아미노산류, 당류, 카로틴, 비타민류, 매운맛 성분이 한데 어우러져 독특한 맛을 띠며, 칠리, 타바스코, 토마토 케찹 등과 같은 서양의 다용도 소스 못지않게 각종 요리에 활용되고 있다. 또한, 고추장에 함유된 이러한 성분들은 조미식품으로 분류되나 최근 식욕을 증진시키고 소화를 촉진하는 작용과 함께 비만을 억제하고, 혈청지질을 감소시켜 각종 성인병을 예방하는 등 다양한 생리활성 효과가 있다는 사실이 알려지면서 소비량의 증가와 함께 세계적 관심이 점차 높아지고 있으며 각종 기능성 첨가물이 첨가된 고추장이 개발되어 시판되고 있으나, 홍삼추출물의 부산물인 홍삼박을 이용하여 제조된 고추장은 현재까지 개발되지 못하고 있다.On the other hand, Kochujang in Korea is a traditional fermented food with a history of about 200 years. Its unique ingredients are red pepper, glutinous rice, meju and other amino acids, sugars, carotene, vitamins, and spicy ingredients. It is used in various dishes as well as Western versatile sauces such as chili, tabasco and tomato ketchup. In addition, these ingredients contained in kochujang are classified as seasoning foods, but they have various physiologically active effects such as preventing appetite, reducing serum lipids, and preventing various adult diseases in addition to improving appetite and promoting digestion. As it is known, the global interest is gradually increasing with the increase of consumption, and kochujang added with various functional additives has been developed and marketed, but kochujang prepared using red ginseng extract as a by-product of red ginseng extract has not been developed until now.
본 발명은 상기와 같은 문제점을 해결하기 위한 것으로 홍삼추출물의 부산물로서 사포닌성분과 각종 생리활성성분이 잔류되어 있는 홍삼박을 재활용하기 위하여 일정한 함수량을 유지하고 일정크기로 분쇄한 홍삼박과, 생약재 특유의 맛과 향이 고추장과 어우러지도록 하면서 항산화작용, 피로회복, 강장 및 이뇨작용 등이 뛰어난 각종 생약재 농축액을 일정비율로 배합하여 제조한 복합황금추출물 및 홍삼농축액과, 각종 첨가물을 일정비율로 조합하여 홍삼고추장을 제조함으로써 홍삼박 특유의 질감과 맛과 향이 고추장과 조화되면서 인체 영양공급과 사포닌 성분에 의한 원기회복, 면역력증강, 자양강장효과와 폴리아세틸렌 성분에 의한 항암작용 등의 효능이 나타나도록 하며, 특히 현대인들에게 발병되는 암 중에서도 대장암의 발병율이 크게 높아지고 있고 그 원인은 식생활이 점차 인스턴트화되고 섬유물질의 취식량이 크게 감소하는데 기인하는 것이어서 홍삼박의 주성분인 식이섬유가 현대인의 식생활에서 결여되는 필수영양성분에 해당되어 홍삼고추장의 취식을 통해 정장작용, 콜레스테롤 감소, 다이어트효과 등이 나타나도록 하는 것에 그 목적이 있다.The present invention is to solve the above problems as a by-product of the red ginseng extract, red ginseng baksae crushed to a certain size to maintain a constant water content in order to recycle the red ginseng sains containing saponin and various physiologically active ingredients, and herbal medicines Red ginseng is prepared by combining various herbal extracts with excellent anti-oxidation, fatigue, tonic and diuretic ratios in a certain ratio, while combining the flavor and aroma of red pepper paste with a certain ratio. By making kochujang, the unique texture, taste and aroma of red ginseng pak are harmonized with kochujang, and it shows the effects of supplying human nutrition, restoring energy by saponin ingredient, enhancing immunity, nourishing tonic effect and anticancer action by polyacetylene ingredient. Especially among modern cancers, the incidence of colorectal cancer is very high. The reason for this is that the dietary life is gradually instantiated and the intake of fiber material is greatly reduced. Therefore, dietary fiber, which is the main ingredient of red ginseng, is an essential nutrient that is lacking in the diet of modern people. The purpose of the dressing action, cholesterol reduction, diet effect is to appear.
이러한 목적을 달성하기 위하여 증숙 및 제국처리된 소맥분 2.6 ~ 5.6중량부와 증숙된 쌀 2.6 ~ 6.6중량부와 생홍고추를 일정크기로 분쇄한 홍고추페이스트 4 ~ 8중량부와 정제수 1.8 ~ 4.8중량부와 소금 0.8 ~ 3.8중량부와 일정크기로 분쇄된 수분함량 70 ~ 95중량%의 홍삼박 0.5 ~ 3중량부를 혼합하고 일정기간 숙성처리하여 반제품혼합물을 제조하며, 숙성처리된 상기 반제품혼합물에 일정크기로 분쇄된 수분함량 70 ~ 95중량%의 홍삼박 7 ~ 15중량부와 홍삼농축액 0.1 ~ 3중량부와 복합황금추출물 0.1 ~ 2중량부와 고추가루 6 ~ 10중량부와 물엿 35 ~ 50중량부와 소금 4 ~ 6중량부와 주정 2 ~ 4중량부를 혼합하고 살균처리하여 홍삼고추장을 제조하는 것에 본 발명의 특징이 있다.To achieve this purpose, 2.6 to 5.6 parts by weight of steamed and impregnated wheat flour, 2.6 to 6.6 parts by weight of steamed rice, 4 to 8 parts by weight of red pepper paste crushed into fresh red pepper, and 1.8 to 4.8 parts by weight of purified water Salt 0.8 ~ 3.8 parts by weight and 0.5 ~ 3 parts by weight of red ginseng crushed to 70 ~ 95% by weight of the crushed to a certain size and mixed for a certain period of time to produce a semi-finished product mixture, and to a certain size in the aged semi-finished product mixture 7 to 15 parts by weight of red ginseng foil, 0.1 to 3 parts by weight of red ginseng extract, 0.1 to 2 parts by weight of complex golden extract, 6 to 10 parts by weight of red pepper powder, 35 to 50 parts by weight of starch syrup, 4 to 6 parts by weight of salt and 2 to 4 parts by weight of alcohol is mixed and sterilized to produce red ginseng red pepper has the characteristics of the present invention.
상기와 같이 본 발명에 의하면 홍삼추출물의 부산물로서 사포닌성분과 각종 생리활성성분이 잔류되어 있는 홍삼박을 재활용하기 위하여 일정한 함수량을 유지하고 일정크기로 분쇄한 홍삼박과 생약재 특유의 맛과 향이 고추장과 어우러지도록 하면서 항산화작용, 피로회복, 강장 및 이뇨작용 등이 뛰어난 각종 생약재 농축액을 일정비율로 배합하여 제조한 복합황금추출물 및 홍삼농축액과, 각종 첨가물을 일정비율로 조합하여 홍삼고추장을 제조함으로써 홍삼박 특유의 질감과 맛과 향이 고추장과 조화되면서 인체 영양공급과 사포닌 성분에 의한 원기회복, 면역력증강, 자양강장효과와 폴리아세틸렌 성분에 의한 항암작용 등의 효능을 볼 수 있으며, 특히 홍삼박의 주성분인 식이섬유가 현대인의 식생활에서 결여되는 필수영양성분에 해당되어 홍삼고추장의 취식을 통해 대장암의 예방 및 정장작용, 콜레스테롤 감소, 다이어트 효과 등을 볼 수 있다.As described above, according to the present invention, the red ginseng extract and saponin ingredient and various physiologically active ingredients are recycled to maintain red ginseng leaf, which retains a constant water content and is crushed to a certain size. Red ginseng red pepper paste is prepared by combining various golden herb extracts with excellent antioxidant, fatigue, tonic and diuretic ratios in a certain ratio, and combining red ginseng concentrate and various additives in a certain ratio. Its unique texture, taste and aroma are harmonized with gochujang to provide human nutrition and rejuvenation by saponin, boosting immunity, nourishing tonic effect and anti-cancer effect by polyacetylene. Dietary fiber is one of the essential nutrients that are lacking in the diet of modern people. Through the ingestion of red pepper paste it can be seen, such as the prevention and suits the action of colorectal cancer, cholesterol-lowering diet effect.
이하 본 발명에 따른 바람직한 구성은 다음과 같다.Hereinafter, the preferred configuration according to the present invention is as follows.
본 발명은 홍삼추출물의 부산물인 홍삼박을 주재(主材)로 하여 복합황금추출물과 홍삼농축액이 일정비율로 첨가된 홍삼고추장으로서, 증숙 및 제국처리된 소맥분 2.6 ~ 5.6중량부와 증숙된 쌀 2.6 ~ 6.6중량부와 생홍고추를 일정크기로 분쇄한 홍고추페이스트 4 ~ 8중량부와 정제수 1.8 ~ 4.8중량부와 소금 0.8 ~ 3.8중량부와 일정크기로 분쇄된 수분함량 70 ~ 95중량%의 홍삼박 0.5 ~ 3중량부를 혼합하고 일정기간 숙성처리하여 반제품혼합물을 제조하며, 숙성처리된 상기 반제품혼합물에 일정크기로 분쇄된 수분함량 70 ~ 95중량%의 홍삼박 7 ~ 15중량부와 홍삼농축액 0.1 ~ 3중량부와 복합황금추출물 0.1 ~ 2중량부와 고추가루 6 ~ 10중량부와 물엿 35 ~ 50중량부와 소금 4 ~ 6중량부와 주정 2 ~ 4중량부를 혼합하고 살균처리하여 제조된다.The present invention is a red ginseng red pepper paste added with a certain ratio of complex golden extract and red ginseng concentrate with red ginseng extract as a by-product of red ginseng extract, steamed and impregnated wheat flour 2.6 ~ 5.6 parts by weight and steamed rice 2.6 ~ 6.6 parts by weight of red pepper paste, 4 ~ 8 parts by weight of red pepper paste, 1.8 ~ 4.8 parts by weight of purified water, salt 0.8 ~ 3.8 parts by weight, and water content of 70 ~ 95% by weight of red ginseng 0.5 to 3 parts by weight of mixed and aged for a period of time to produce a semi-finished product mixture, 7 to 15 parts by weight of red ginseng foil and 70 to 95% by weight of red ginseng concentrate, crushed to a certain size in the mature product It is prepared by mixing and sterilizing 3 parts by weight of 0.1 to 2 parts by weight of complex golden extract, 6 to 10 parts by weight of red pepper powder, 35 to 50 parts by weight of starch syrup, 4 to 6 parts by weight of salt and 2 to 4 parts by weight of alcohol.
먼저, 상기 증숙 및 제국처리된 소맥분은 소맥분을 통상의 증숙기로 증숙(蒸熟)하고 아스퍼질러스 오리재(Aspergillus oryzae) 등과 같은 전분 및 단백질 원료를 분해할 수 있는 배양균을 소맥분의 전체 중량에 대하여 2중량%를 첨가혼합한 다음 온도 35 ~ 37℃, 습도 90 ~ 95%에서 48 ~ 72시간 동안 제국처리한 것이며, 본 발명에서 증숙 및 제국처리된 소맥분은 홍삼고추장의 전체 중량에 대하여 2.6 ~ 5.6중량부 첨가혼합된다.First, the steamed and impregnated wheat flour is steamed into a conventional steamer and cultured bacteria capable of degrading starch and protein raw materials such as Aspergillus oryzae to the total weight of the wheat flour. 2% by weight of the mixture was added and then impregnated for 48 to 72 hours at a temperature of 35 to 37 ° C. and a humidity of 90 to 95%. The steamed and impregnated wheat flour in the present invention was 2.6 to the total weight of red ginseng pepper paste. 5.6 parts by weight of addition is mixed.
상기 증숙(蒸熟)된 쌀은 일반미(一般米)를 세척선별한 후 정제수에서 대략 12 ~ 24시간 정도 침지한 것을 통상의 증숙기에서 100 ~ 150℃의 스팀으로 1 ~ 3시간동안 증숙하여 수분함량 20 ~ 30중량%가 되도록 증숙(蒸熟)한 것이며, 본 발명에서 증숙된 쌀은 홍삼고추장의 전체 중량에 대하여 2.6 ~ 6.6중량부 첨가혼합된다.The steamed rice is steamed for 1 to 3 hours with steam of 100 to 150 ° C. in a conventional steamer after washing and selecting general rice (一般 米) and immersing it in purified water for about 12 to 24 hours. Steamed so that the content is 20 to 30% by weight, steamed rice in the present invention is mixed with 2.6 to 6.6 parts by weight based on the total weight of red ginseng red pepper paste.
상기 홍고추페이스트는 건조처리되지 않은 생홍고추를 10 ~ 100mesh정도로 분쇄하여 페이스트상태로 만든 것이며, 본 발명에서 홍고추페이스트는 홍삼고추장의 전체 중량에 대하여 4 ~ 8중량부 첨가혼합된다.The red pepper paste is made into a paste state by grinding the dry red pepper unprocessed to about 10 ~ 100mesh, in the present invention, the red pepper paste is mixed 4 ~ 8 parts by weight based on the total weight of red ginseng pepper paste.
상기 홍삼박은 홍삼추출물의 부산물로 주성분이 식이섬유로 된 탄수화물과, 단백질, 지방 등으로 되어 있고, 홍삼의 유효성분인 사포닌, 폴리아세틸렌, 각종 생리활성성분이 대략 20 ~ 40% 정도 잔류되어 있어 혈액순환개선, 신체기능 항상성유지 등과 같이 세포활성화 및 피로회복 효과가 있으며, 통상의 홍삼추출물을 제조하는 과정에서 부산물로 생성되는 홍삼박은 수분함량이 70 ~ 95중량% 정도를 지닌 것으로, 수분함량 70 ~ 95중량%의 홍삼박을 10 ~ 100mesh로 분쇄하여 홍삼고추장 제조시 곧바로 사용하거나, 또는 수분함량이 5 ~ 15중량%로 되도록 건조처리하고 10 ~ 100mesh의 크기로 분쇄하여 저장 보관한 다음 사용시 물에 함침하여 수분함량이 70 ~ 95중량%로 되도록 하여 홍삼고추장 제조시 사용하게 된다.The red ginseng gourd is a by-product of red ginseng extract, which is composed of carbohydrates made of dietary fiber, protein, fat, etc., and about 20 to 40% of saponin, polyacetylene, and various physiologically active ingredients of red ginseng remain in blood. It has the effect of cell activation and fatigue recovery, such as circulation improvement, maintenance of body function homeostasis, and the red ginseng gourd produced as a by-product in the process of manufacturing conventional red ginseng extract has a moisture content of 70-95% by weight. Grind 95 wt% red ginseng foil to 10 ~ 100mesh and use it immediately when manufacturing red ginseng red pepper paste, or dry it so that water content is 5 ~ 15 wt%, grind it to 10 ~ 100mesh and store and store it in water. Impregnated so that the moisture content of 70 ~ 95% by weight is used in the manufacture of red ginseng red pepper paste.
본 발명에서 10 ~ 100mesh로 분쇄된 수분함량 70 ~ 95중량%의 홍삼박은 숙성과정에서 반제품혼합물에 1차적으로 0.5 ~ 3중량부 첨가혼합되어 숙성과정을 거치면서 반제품혼합물의 배양균에 의해 홍삼박의 주성분인 식이섬유로 된 탄수화물과 단백질 성분이 분해 숙성되어 당화물과 각종 유기산류로 분해되며, 또한 숙성처리된 상기 반제품혼합물에 2차적으로 7 ~ 15중량부 첨가혼합되는 홍삼박은 상기와 같은 홍삼박의 맛과 효능이 홍삼고추장에 전체적으로 어우러지도록 하면서 홍삼고추장의 취식시 홍삼박의 질감과 함께 홍삼박 특유의 맛과 향을 발현하여 취식감을 높이도록 한다.In the present invention, the red ginseng foil of 70 to 95% by weight of water, which is pulverized to 10 to 100mesh, is mixed with 0.5 to 3 parts by weight of the semi-product mixture during the aging process, and then aged through the aging process. Carbohydrates and protein components of the dietary fiber, which is a main component of the product, are degraded and degraded into sugar compounds and various organic acids. Also, red ginseng is added as a mixture of 7 to 15 parts by weight to the aged semi-product mixture. While the taste and efficacy of gourd blends with the red ginseng pepper paste as a whole, the red ginseng gourd's texture and red ginseng gourd's unique taste and aroma are enhanced to enhance the feeling of eating.
또한, 상기 숙성처리된 반제품혼합물에 2차적으로 첨가혼합된 홍삼박은 보관 및 유통과정을 거치면서 배양균에 의한 분해 및 숙성과정이 계속적으로 이루어져 홍삼박에 포함된 각종 영양성분이 홍삼고추장에 어우러져 취식시 영양성분의 흡수가 용이하게 이루어지게 된다. In addition, the red ginseng bak secondary mixed with the semi-finished product mixture is subjected to the decomposition and ripening process by the culture bacteria during the storage and distribution process, the various nutrients contained in the red ginseng gourd blended with red ginseng pepper paste When nutrients are easily absorbed.
상기 홍삼박은 통상의 홍삼추출물의 제조과정에서 주로 물추출한 것이 사용되나 필요에 따라서는 알코올추출한 홍삼박도 사용가능하다.The red ginseng gourd is mainly used to extract water in the manufacturing process of the usual red ginseng extract, alcohol red ginseng extract can be used if necessary.
또한, 필요에 따라서 홍삼박 뿐만 아니라 수삼, 백삼 등을 추출하고 남은 인삼박을 홍삼박 대용으로 사용할 수도 있다.In addition, red ginseng and white ginseng may be used as a substitute for red ginseng.
상기와 같이 증숙 및 제국처리된 소맥분과 증숙된 쌀과 홍고추페이스트와 정제수와 소금과 홍삼박이 일정비율로 첨가혼합된 반제품혼합물은 1 ~ 3개월간 5 ~ 30℃에서 보관되어 숙성처리된다. Steamed and impregnated wheat flour, steamed rice, red pepper paste, purified water, salt, and red ginseng mixture are added and mixed at a constant rate as described above. The semi-product mixture is stored at 5 to 30 ° C. for 1 to 3 months to be aged.
한편, 본 발명의 다른 실시예로서 상기 홍삼박을 반제품혼합물에 1차적으로 일부 혼합하여 숙성처리하지 않고 숙성처리가 완료된 반제품혼합물에만 홍삼박을 첨가 혼합할 수 있는데, 이 경우에는 증숙 및 제국처리된 소맥분 2.6 ~ 5.6중량부와 증숙된 쌀 4 ~ 8중량부와 생홍고추를 일정크기로 분쇄한 홍고추페이스트 4 ~ 8중량부와 정제수 1.8 ~ 4.8중량부와 소금 0.8 ~ 3.8중량부를 혼합하고 일정기간 숙성처리하여 반제품혼합물을 제조하며, 숙성처리된 상기 반제품혼합물에 일정크기로 분쇄된 수분함량 70 ~ 95중량%의 홍삼박 8 ~ 18중량부와 홍삼농축액 0.1 ~ 3중량부와 복합황금추출물 0.1 ~ 2중량부와 고추가루 6 ~ 10중량부와 물엿 35 ~ 50중량부와 소금 4 ~ 6중량부와 주정 2 ~ 4중량부를 혼합하고 살균처리하여 홍삼고추장이 제조되도록 할 수 있다.On the other hand, as another embodiment of the present invention, the red ginseng gourd may be added and mixed only with the semi-finished product that has been matured without mixing with the red ginseng gourd primarily in the semi-product mixture, in which case steaming and imperial treatment Wheat flour from 2.6 to 5.6 parts by weight, steamed rice 4 to 8 parts by weight, and red pepper paste 4 to 8 parts by weight of fresh red pepper crushed to a certain size, purified water 1.8 to 4.8 parts by weight and salt 0.8 to 3.8 parts by weight To prepare a semi-product mixture by treatment, 8 to 18 parts by weight of red ginseng foil and 0.1 to 3 parts by weight of red ginseng concentrate and 0.1 to 2 parts of red ginseng concentrate crushed to a certain size in the matured semi-product mixture. 6 to 10 parts by weight, red pepper powder 6 ~ 10 parts by weight, starch syrup 35 ~ 50 parts by weight, salt 4 ~ 6 parts by weight and alcohol 2 ~ 4 parts by weight of the red ginseng pepper paste can be prepared by sterilization.
상기와 같이 숙성처리된 반제품혼합물에만 첨가혼합되는 홍삼박은 보관 및 유통과정을 거치면서 배양균에 의한 분해 및 숙성과정이 계속적으로 이루어져 홍삼박에 포함된 각종 영양성분이 홍삼고추장에 어우러져 취식시 영양성분의 흡수가 용이하게 이루어지게 된다. The red ginseng gourd, which is added and mixed only to the semi-product mixtures that have been aged as described above, undergoes the decomposition and aging process by cultured bacteria during the storage and distribution process, and the various nutrients contained in the red ginseng gourd blend with the red ginseng pepper paste. It is easy to absorb.
상기 홍삼농축액은 인삼의 재배적지에서 생산된 6년근 수삼 중에서 좋은 품질의 수삼을 정선하고 증숙, 건조 등의 특수처리과정을 거쳐 인체에 흡수가 잘 되도록 제조한 홍삼으로부터 통상의 방법에 따라 유효성분만을 추출한 것으로, 콜레 스테롤 수치를 낮추고 동맥경화를 예방하며, 조혈작용(造血作用)과 혈당치(血糖値)를 저하시켜 주고, 혈액순환개선, 신체기능 항상성유지 등과 같이 세포활성화 및 피로회복, 강장, 심박수 감소, 면역력 증진의 탁월한 효능을 갖는 것으로 알려져 있다.The red ginseng concentrate is selected from the 6 year old ginseng produced in the cultivation site of ginseng and selected from the red ginseng of good quality. Extracts lower cholesterol levels, prevent atherosclerosis, reduce hematopoietic and blood sugar levels, improve cell circulation and maintain body function, such as cell activation and fatigue, tonic, heart rate It is known to have excellent efficacy in reducing and enhancing immunity.
본 발명에서는 숙성처리된 상기 반제품혼합물에 고형분농도 60 ~ 70중량%로 농축한 홍삼농축액이 홍삼고추장의 전체 중량에 대하여 0.1 ~ 3중량부 혼합되는데, 상기 홍삼농축액이 0.1중량부 미만으로 첨가되는 경우에는 너무 미량 첨가되어 홍삼 특유의 세포활성화 및 피로회복 등의 효능이 거의 발휘되지 못하며, 반대로 홍삼농축액이 3중량부를 초과하여 첨가되는 경우에는 홍삼의 사포닌 성분 특유의 쓴맛이 강해져 홍삼고추장의 맛을 저해시키는 문제점이 발생한다. In the present invention, the red ginseng concentrate concentrated at a solid concentration of 60 to 70% by weight in the aged semi-product mixture is mixed with 0.1 to 3 parts by weight based on the total weight of the red ginseng pepper, when the red ginseng concentrate is added to less than 0.1 part by weight. Too little added to the red ginseng's unique cell activation and fatigue recovery, such as hardly exerted, on the contrary, if the red ginseng concentrate is added in excess of 3 parts by weight, the bitter taste peculiar to the saponin component of red ginseng is inhibited, inhibiting the taste of red ginseng red pepper paste Problem occurs.
상기 복합황금추출물은 생약재인 황금과 감초와 대추와 황기를 각각 농축한 농축액에 덱스트린과 젖산이 일정비율로 혼합된 것으로, 본 발명에 따른 홍삼고추장에 일정비율로 혼합되어 생약재 특유의 맛과 향이 고추장과 어우러지도록 하면서 취식시 각 생약재로부터의 항산화작용, 피로회복, 강장 및 이뇨작용 등이 나타나도록 한다.The complex golden extract is a mixture of dextrin and lactic acid in a concentrated ratio of concentrated herbs and golden licorice and jujube and Astragalus, respectively, in a certain ratio, mixed with a certain ratio in red ginseng red pepper paste according to the present invention unique flavor and flavor of red pepper paste While eating, the antioxidants, fatigue, tonic and diuretic effects from each herbal medicine appear.
본 발명에서는 숙성처리된 상기 반제품혼합물에 복합황금추출물이 홍삼고추장의 전체 중량에 대하여 0.1 ~ 2중량부 혼합되는데, 상기 복합황금추출물이 0.1중량부 미만으로 첨가될 경우에는 너무 미량첨가되어 생약재추출물 특유의 맛과 향, 효능이 거의 발휘되지 못하며, 반대로 상기 복합황금추출물이 2중량부를 초과하여 첨가되는 경우에는 생약재추출물 특유의 한약냄새가 너무 강하여 홍삼고추장과 조화되지 못하여 거부감이 발생되는 문제점이 있다. In the present invention, the complex golden extract is mixed with 0.1 ~ 2 parts by weight based on the total weight of red ginseng red pepper paste, and when the complex golden extract is added to less than 0.1 part by weight, the traces of the semi-product mixtures are added in a very small amount. The taste and aroma of the efficacy is hardly exerted, on the contrary, when the complex golden extract is added in excess of 2 parts by weight, there is a problem in that rejection occurs because the herbal medicinal extract peculiar to the Chinese herbal odor is too strong to blend with the red ginseng pepper paste.
상기 황금(Scutellaria radix)은 여러 종류의 플라보노이드(Flavonoid)를 함유하고 있는 생약재로 중추신경과 교감신경 흥분을 억제하고 고점도 혈증을 완화하며 담즙배설 촉진, 염증성출혈 개선, 죽상 동맥경화 방지, 진정, 혈압강하, 위액분비 억제, 항균, 항진균 및 항알러지 작용을 나타내어 한방에서 황련해독탕, 삼황사심탕 등의 처방에 활용하여 모세혈관의 울혈과 혈관의 염증성 출혈을 개선하기 위하여 널리 사용되고 있으며, 황금의 활성성분은 바이칼린(Baicaline), 바이칼라인(Baicaleine) 및 보고닌(Wogonine) 등으로서 약리작용에 대한 연구로는 흰쥐의 간에서 지질산화작용을 억제함으로써 혈청 중 중성지방과 유리지방산의 함유량을 감소시키고 에탄올섭취에 의해 유발된 고지혈증에 효과가 있음이 알려져 있고, 특히 황금성분의 항산화 작용으로 산화에 의한 세포손상을 보호하고 활성산소 및 프리 레디컬(Free radical)에 의한 피부세포의 산화 및 손상을 방지하는 것으로 알려져 있으며, 본 발명에서는 황금을 고형분농도 50 ~ 70중량%로 농축한 황금농축액이 상기 복합황금추출물에 30 ~ 42중량% 혼합되는 것이 바람직하다.The gold (Scutellaria radix) is a herbal medicine containing several types of flavonoids (Flavonoid) to suppress the central nervous and sympathetic excitability, relieve high viscosity, promote bile excretion, improve inflammatory bleeding, prevent atherosclerosis, calm, blood pressure It is widely used to improve capillary congestion and inflammatory bleeding by using it for prescription of Hwangyeonhaedoktang, Samhwangsasimtang, etc. by showing lowering, suppressing gastric secretion, antibacterial, antifungal and anti-allergic action. Ingredients are Baicaline, Baicaleine and Bogonine, and pharmacological studies have been conducted to inhibit lipid oxidation in the liver of rats to reduce the content of triglycerides and free fatty acids in serum. It is known that it is effective in hyperlipidemia caused by ethanol intake, and especially the antioxidant activity of golden component It is known to protect one cell damage and to prevent the oxidation and damage of skin cells by free radicals and free radicals, in the present invention is a golden concentrate concentrated in the solid concentration of 50 ~ 70% by weight It is preferable that 30 to 42% by weight of the complex golden extract is mixed.
상기 감초(甘草)는 콩과에 속하는 다년생 풀 또는 곧은 감초(Glycyrrhiza glaba L.)의 뿌리를 말린 것으로, 동의보감에서는 오장육부의 한열(寒熱)과 사기(邪氣)를 다스리며 눈, 코, 입 및 귀와 대소변의 생리 현상을 정상이 되게 하고, 모든 혈맥을 소통시키며 근육과 뼈를 튼튼하게 하고,영양 상태를 좋게 하면서 모든 약의 독성을 해독하고 조합된 생약재 간의 약효를 잘 나타나게 하는 것으로 알려져 있으며, 본 발명에서는 감초를 고형분농도 50 ~ 70중량%로 농축한 감초농축액이 상기 복합황금추출물에 20 ~ 32중량% 혼합되는 것이 바람직하다.The licorice (甘草) is dried root of perennial grass or straight licorice (Glycyrrhiza glaba L.) belonging to the legumes, and in Dongbobogam, it controls the heat and fraud of the five viscera and the eyes, nose, mouth and ears and It is known that physiological phenomena of urine become normal, communicate all blood vessels, strengthen muscles and bones, improve nutritional status, detoxify the toxicity of all drugs, and show the effects of the combined herbal medicines well. In the licorice concentrate is concentrated licorice to a solid content concentration of 50 to 70% by weight is preferably mixed 20 to 32% by weight to the complex golden extract.
상기 대추는 한방에서 비, 위를 편하게 하며 진액부족, 기운부족을 치료하는데 내장의 적을 흩어지게 해 오장을 보하는데 사용되는 것으로, 강장제, 이뇨제(利尿劑), 영양제(營養劑), 중화제(中和劑), 진해제(鎭咳劑), 소염제(消炎劑) 등의 효능이 있으며, 본 발명에서 대추는 홍삼고추장의 효능에 부가되거나 상승 작용을 부여하면서 단맛이 나타나도록 하여 남녀노소가 누구나 거부감없이 취식가능하도록 하는 역할을 하는 것이며, 본 발명에서는 대추를 고형분농도 50 ~ 70중량%로 농축한 대추농축액이 상기 복합황금추출물에 6 ~ 12중량% 혼합되는 것이 바람직하다.The jujube is used to protect the intestines by dispersing the enemy of the intestines to ease the rain and stomach in the Chinese medicine and to treat the lack of fluid and the lack of energy. Tonic, diuretic, nutrient, neutralizing agent (中)和 劑), antitussive agent (鎭 咳 劑), anti-inflammatory agent (消炎 劑) and the like, and in the present invention jujube is added to the efficacy of red ginseng red pepper paste or give a synergistic effect to give a sweet taste to everyone age In the present invention, the jujube concentrate is concentrated in the solid concentration of 50 to 70% by weight is preferably mixed with 6 to 12% by weight in the complex golden extract.
상기 황기는 보기(補氣), 이뇨(利尿), 원기부족, 강장(强壯) 및 고혈압증 등 다양한 증세에 효험이 있는 성분이 함유되어 있으며 그 중 성분이 알려진 것에는 7,3'-디하이드록시-4'-메톡시이소플라본(7,3'-dihydroxy-4'-methoxyisoflavone) 등의 이소풀라보노이드(isoflavonoid)와 애스트라갈로사이드(astragaloside) 등의 트리테르페노이드(triterpenoid) 배당체가 알려져 있으며 혈압강하작용과 이뇨작용의 활성성분으로 알려진 아미노산의 일종인 감마아미노부틸산(gamma-aminobutyric acid(GABA))이 함유되어 있는 것이며, 본 발명에서는 황기를 고형분농도 50 ~ 70중 량%로 농축한 황기농축액이 상기 복합황금추출물에 5 ~ 10중량% 혼합되는 것이 바람직하다.The Astragalus contains ingredients that are effective in various symptoms such as bogi, diuresis, lack of energy, tonic, and hypertension, among which 7,3'-dihydroxy is known. Triterpenoid glycosides such as isoflavonoids such as -4'-methoxyhydroxyflavone (7,3'-dihydroxy-4'-methoxyisoflavone) and astragalaloside Gamma-aminobutyric acid (GABA), a type of amino acid known as an active ingredient of blood pressure lowering and diuretic activity, is contained. In the present invention, the sulfur content is 50 to 70% by weight of solids. The concentrated sulfuric acid concentrate is preferably mixed 5 to 10% by weight in the complex golden extract.
또한, 상기 덱스트린과 젖산은 감미증진 및 산미제(酸味劑)로서 첨가되는 것으로, 본 발명에서는 상기 덱스트린과 젖산은 복합황금추출물에 각각 8 ~ 12중량% 혼합되는 것이 바람직하다.In addition, the dextrin and lactic acid is added as a sweetening and acidulant (酸味 劑), in the present invention, the dextrin and lactic acid is preferably mixed with 8 to 12% by weight of the complex golden extract, respectively.
또한, 본 발명에서 숙성처리된 상기 반제품혼합물에 홍삼고추장의 전체 중량에 대하여 고추가루 6 ~ 10중량부와 물엿 35 ~ 50중량부와 소금 4 ~ 6중량부와 주정 2 ~ 4중량부가 첨가혼합되는데, 상기 고추가루와 물엿과 소금은 통상의 것이 사용되고 상기 주정(酒精)은 홍삼고추장의 방부성을 향상시키기 위하여 순도 95 ~ 99중량%의 식용 에탄올로 된 주정이 사용된다.In addition, 6 to 10 parts by weight of red pepper powder, 35 to 50 parts by weight of starch syrup, 4 to 6 parts by weight of salt, and 2 to 4 parts by weight of red pepper powder are added to the semi-product mixture aged in the present invention. , The red pepper powder, starch syrup and salt are used as the usual one, and the alcohol is used as a edible ethanol of 95 to 99% by weight of purity to improve the antiseptic properties of red ginseng red pepper paste.
한편, 본 발명에 따른 홍삼고추장을 비빔밥용으로 제조하는 경우에는 상기 홍삼고추장의 전체 중량에 대하여 10 ~ 100mesh로 분쇄된 페이스트상태의 마늘페이스트 2.5 ~ 4.5중량부와, 대두유 2.5 ~ 4.5중량부와, 참깨 0.2 ~ 0.8중량부와, 허브향 0.2 ~ 0.8중량부가 추가적으로 첨가되어 매콤하면서도 고소한 맛과 향을 지닌 비빔밥용 홍삼고추장이 제공되도록 할 수 있다.On the other hand, when manufacturing red ginseng red pepper paste according to the present invention for bibimbap, 2.5 to 4.5 parts by weight of paste paste garlic, 2.5 to 4.5 parts by weight of soybean oil, ground to 10 to 100 mesh with respect to the total weight of the red ginseng red pepper paste, Sesame 0.2 ~ 0.8 parts by weight, and herb flavor 0.2 ~ 0.8 parts by weight may be added to provide a spicy yet savory taste and aroma of red ginseng red pepper paste.
상기와 같이 모든 재료들이 첨가혼합된 홍삼고추장은 60 ~ 70℃로 가온하고 20 ~ 60분간 유지하여 살균처리하게 되고 살균처리된 제품은 포장용기에 충진되어 제품화된다. Red ginseng red pepper paste mixed with all the ingredients as described above is heated to 60 ~ 70 ℃ and maintained for 20 to 60 minutes to be sterilized and the sterilized product is filled into a packaging container and commercialized.
이하 본 발명에 따른 바람직한 실시예는 다음과 같다.Hereinafter, the preferred embodiment according to the present invention is as follows.
< 실시예 1 >≪ Example 1 >
증숙 및 제국처리된 소맥분 4중량부와 증숙된 쌀 4.5중량부와 생홍고추를 50mesh로 분쇄한 홍고추페이스트 5중량부와 정제수 3중량부와 소금 2중량부와 50mesh로 분쇄된 수분함량 80중량%의 홍삼박 1.5중량부를 혼합하고 2개월간 20℃에서 숙성처리하여 반제품혼합물을 제조하며, 숙성처리된 상기 반제품혼합물에 50mesh로 분쇄된 수분함량 80중량%의 홍삼박 9중량부와 홍삼농축액 1중량부와 복합황금추출물 0.5중량부와 고추가루 8중량부와 물엿 45중량부와 소금 5중량부와 주정 3중량부를 혼합하고 65℃로 30분간 살균처리하여 홍삼고추장을 제조하였다. 4 parts by weight of steamed and impregnated wheat flour, 4.5 parts by weight of steamed rice, 5 parts by weight of red pepper paste pulverized with red pepper and 50 mesh, 3 parts by weight of purified water, 2 parts by weight of salt, and 80 parts by weight of water 1.5 parts by weight of red ginseng foil was mixed and aged for 2 months at 20 ° C. to prepare a semi-finished product mixture. 9 parts by weight of red ginseng foil and 80 parts by weight of red ginseng concentrate and 1 part by weight of red ginseng concentrate, which were ground to 50 mesh 0.5 parts by weight of complex golden extract, 8 parts by weight of red pepper powder, 45 parts by weight of starch syrup, 5 parts by weight of salt, and 3 parts by weight of alcohol were mixed and sterilized at 65 ° C. for 30 minutes to prepare red ginseng pepper paste.
< 실시예 2 >≪ Example 2 >
증숙 및 제국처리된 소맥분 4중량부와 증숙된 쌀 6중량부와 생홍고추를 50mesh로 분쇄한 홍고추페이스트 5중량부와 정제수 3중량부와 소금 2중량부를 혼합하고 2개월간 20℃에서 숙성처리하여 반제품혼합물을 제조하며, 숙성처리된 상기 반제품혼합물에 50mesh로 분쇄된 수분함량 80중량%의 홍삼박 10중량부와 홍삼농축액 1중량부와 복합황금추출물 0.5중량부와 고추가루 8중량부와 물엿 45중량부와 소금 5중량부와 주정 3중량부를 혼합하고 65℃로 30분간 살균처리하여 홍삼고추장을 제조하였다. 4 parts by weight of steamed and impregnated wheat flour, 6 parts by weight of steamed rice, and 5 parts by weight of red pepper paste crushed into 50mesh red pepper, 3 parts by weight of purified water, and 2 parts by weight of salt, and aged at 20 ° C. for 2 months. To prepare the mixture, 10 parts by weight of 80% by weight of red ginseng foil, 1 part by weight of red ginseng concentrate, 0.5 part by weight of complex golden extract, 8 parts by weight of red pepper powder, 45 parts by weight of starch, crushed to 50mesh 5 parts by weight of salt and 3 parts by weight of alcohol and mixed with sterilization for 30 minutes at 65 ℃ to prepare red ginseng pepper paste.
< 실시예 3 ><Example 3>
실시예 1의 숙성처리된 반제품혼합물에 50mesh로 분쇄된 페이스트상태의 마늘페이스트 3.5중량부와, 대두유 3.5중량부와, 참깨 0.5중량부와, 허브향 0.5중량부를 추가적으로 첨가하여 비빔밥용 홍삼고추장을 제조하였다.The red pepper paste for bibimbap was prepared by adding 3.5 parts by weight of garlic paste, 3.5 parts by weight of soybean oil, 0.5 parts by weight of sesame, and 0.5 parts by weight of herb flavor to the aged semi-finished product mixture of Example 1. It was.
< 비교예 ><Comparative Example>
종래 전통방법에 따라 찹쌀을 이용하여 고추장을 제조하고 상기 고추장에 홍삼분말을 첨가혼합한 시판 홍삼고추장(제품명 : 장수 홍삼고추장, 제조원 : 이순옥, 대한민국 전남 장수군)을 구입하여 비교예로 채택하였다.A commercial red ginseng pepper paste (product name: Jangsu red ginseng red pepper paste, manufacturer: Yi Sun-ok, Jangsu-gun, South Korea, Jeonnam, Korea) was prepared using glutinous rice according to the conventional method and prepared by adding red ginseng powder to the red pepper paste.
< 관능평가 ><Sensory Evaluation>
상기 실시예 1 내지 3의 홍삼고추장과 비교예의 홍삼고추장을 이용하여 관능평가를 실시하였다.Sensory evaluation was performed using the red ginseng red pepper paste of Examples 1 to 3 and the red ginseng red pepper paste of Comparative Example.
10 ~ 60대 남녀 각 5명씩 총 60명의 평가대상자를 선정하고, 맛, 향기, 취식감에 관하여 평점을 1점(매우 나쁘다) ~ 10점(매우 좋다) 사이에서 평가하도록 하는 10점 평점법을 사용하여 5회씩 관능평가하고 각 평균값을 < 표 1 > 에 나타내었다. A 10-point grading method that selects a total of 60 evaluators, each of five men and women in their 10s and 60s, and evaluates the ratings between 1 point (very bad) and 10 points (very good) in terms of taste, aroma and eating taste. Sensory evaluation was used five times using each average value is shown in Table 1.
< 표 1 > 실시예 및 비교예의 관능평가 결과<Table 1> Sensory evaluation results of Examples and Comparative Examples
맛
flavor
향기
Scent
취식감
Eating
종합평가
Comprehensive Evaluation
실시예 1
Example 1
9.2
9.2
9.3
9.3
9.4
9.4
9.3
9.3
실시예 2
Example 2
8.4
8.4
8.9
8.9
8.5
8.5
8.6
8.6
실시예 3
Example 3
9.4
9.4
9.6
9.6
9.4
9.4
9.5
9.5
비교예
Comparative example
6.3
6.3
7.6
7.6
6.2
6.2
6.7
6.7
상기 < 표 1 > 에서 알 수 있는 바와 같이 본 발명에 따른 실시예1 내지 3의 홍삼고추장은 비교예의 홍삼분말을 고추장에 단순 혼합한 홍삼고추장보다 맛과 향 및 취식감이 전체적으로 월등하였으며, 또한 실시예 1의 홍삼고추장은 반제품혼합물에 홍삼박을 1차적으로 혼합한 후 숙성처리한 것이어서 실시예 2의 홍삼고추장보다 홍삼박 특유의 맛과 향이 고추장과 은은하게 어우러져 그 맛과 향이 보다 우수하고 높은 취식감을 나타내었으며, 특히 실시예 3의 비빔밥용 홍삼고추장의 경우 매콤하면서 고소한 감칠맛과 함께 홍삼박 특유의 맛과 향을 느낄 수 있어 밥에 비벼먹을 경우 밥맛을 한층 더 증가시켜 주면서 감칠맛을 나타내는 작용을 한 것으로 평가되었다. As can be seen in Table 1, the red ginseng red pepper paste of Examples 1 to 3 according to the present invention was superior in taste, aroma, and eating taste as compared to the red ginseng red pepper paste which was simply mixed with red ginseng powder of the comparative example. The red ginseng red pepper paste of Example 1 was first mixed with red ginseng leaf in the semi-product mixture, and then aged. The red ginseng red pepper paste tasted and tasted better than the red ginseng red pepper paste of Example 2 with red pepper paste. Especially, the red ginseng pepper paste for Bibimbap of Example 3 was able to feel the taste and aroma of red ginseng with spicy and savory umami taste. Was evaluated.
또한, 비교예의 홍삼고추장은 단순 첨가된 홍삼분말로부터의 홍삼향만 느껴질 뿐 홍삼과 고추장이 어우러져 숙성된 맛과 향은 거의 느낄 수 없고 일반적인 취 식감을 나타내었으며 밥에 비벼먹을 경우에도 밥과 잘 어우러지지 못하고 일반적인 고추장과 비슷한 것으로 평가되었다. In addition, the red ginseng red pepper paste of the comparative example can only feel the red ginseng flavor from the red ginseng powder added simply, and the red ginseng and red pepper paste can be combined so that it can hardly feel the taste and aroma. It was not supported and was estimated to be similar to the normal gochujang.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR101284095B1 (en) * | 2011-07-20 | 2013-07-10 | 김태숙 | Manufacturing metohd of korean hot pepper paste containing black-red ginseng and korean hot pepper paste containing black-red ginseng using the same |
| KR101407892B1 (en) * | 2013-09-13 | 2014-06-16 | 윤석탁 | The red hot pepper paste made of fresh red hot pepper and powdered red hot pepper, and manufacturing method thereof |
| WO2016013727A1 (en) * | 2014-07-22 | 2016-01-28 | 윤석탁 | Method for preparing red pepper paste using fresh red pepper and tomato concentrate |
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| KR102265595B1 (en) | 2020-08-25 | 2021-06-16 | 김동열 | Method for manufacturing of Gochujang by using the fermentation of non-steam glutinous rice and fruit of Tremella fuciformis |
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| KR940004525B1 (en) * | 1989-05-18 | 1994-05-25 | 원종성 | Method of making fermented soybean paste with red pepper powder containing ginseng powder |
| KR100447609B1 (en) * | 2002-02-26 | 2004-09-07 | 주식회사 해찬들 | Red ginseng gochuchang, and a method for preparing thereof |
| KR20070044598A (en) * | 2005-10-25 | 2007-04-30 | 구성학 | Method of pepper-bean from fermented ginseng |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR101284095B1 (en) * | 2011-07-20 | 2013-07-10 | 김태숙 | Manufacturing metohd of korean hot pepper paste containing black-red ginseng and korean hot pepper paste containing black-red ginseng using the same |
| KR101407892B1 (en) * | 2013-09-13 | 2014-06-16 | 윤석탁 | The red hot pepper paste made of fresh red hot pepper and powdered red hot pepper, and manufacturing method thereof |
| WO2016013727A1 (en) * | 2014-07-22 | 2016-01-28 | 윤석탁 | Method for preparing red pepper paste using fresh red pepper and tomato concentrate |
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