KR20100118296A - Functional red pepper paste and manufacturing method thereof - Google Patents
Functional red pepper paste and manufacturing method thereof Download PDFInfo
- Publication number
- KR20100118296A KR20100118296A KR1020090037056A KR20090037056A KR20100118296A KR 20100118296 A KR20100118296 A KR 20100118296A KR 1020090037056 A KR1020090037056 A KR 1020090037056A KR 20090037056 A KR20090037056 A KR 20090037056A KR 20100118296 A KR20100118296 A KR 20100118296A
- Authority
- KR
- South Korea
- Prior art keywords
- powder
- melon
- red pepper
- skate
- oyster
- Prior art date
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Classifications
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
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Abstract
Description
본 발명은 기능성 고추장 및 그 제조방법에 관한 것으로서, 더욱 상세하게는 전분원료를 당화시킨 당화액에 참외를 첨가하여 숙성시킴으로써 비타민과 미네랄 등의 영양성분을 강화시키고 과일의 맛을 더하여 기호도를 증대시킨 기능성 고추장 및 그 제조방법에 관한 것이다. The present invention relates to a functional gochujang and a method for manufacturing the same, and more particularly, by adding melon to the saccharified solution of starch raw material to enhance the nutritional components, such as vitamins and minerals, and added to the taste of the fruit to increase the preference The present invention relates to a functional gochujang and a manufacturing method thereof.
한국인이 즐겨먹는 장의 종류에는 고추장, 간장, 된장 등이 있다. 그 중에서 간장과 된장은 일본에도 있지만, 고추장은 한국에만 있는 전통 식품이다. 우리의 음식문화는 경제발전에 따라 급격히 서구화되고 있으나, 서구화된 음식은 우리의 체질에 맞지 않기 때문에 여러 건강상의 이상을 일으키고 있다. Koreans enjoy Kochujang, soy sauce, and miso. Among them, soy sauce and miso are in Japan, but red pepper paste is a traditional food only in Korea. Our food culture is rapidly westernized with economic development, but westernized food is causing various health problems because it does not fit our constitution.
그에 따라, 전통음식에 대한 관심이 높아져서 김치, 된장, 고추장 등에 대한 연구가 많이 이루어지고 있다.Accordingly, the interest in traditional foods is increasing, and many studies on kimchi, miso, and red pepper paste have been made.
일반적으로, 고추장의 재료에 대한 기준은 식품공정상에 고춧가루 6% 이상을 첨가하도록 하고, 찹쌀고추장과 쌀 고추장의 경우 찹쌀 또는 쌀을 15% 이상 첨가하고, 조단백질 4% 이상 및 아미노산성 질소 150mg%(찹쌀 또는 쌀 고추장은 100mg% 이상)을 함유하도록 지정되어 있다.In general, the standard for the ingredients of red pepper paste is to add at least 6% red pepper powder in the food process, and in the case of glutinous red pepper paste and rice red pepper paste, add more than 15% glutinous rice or rice, at least 4% crude protein and 150 mg% amino acid nitrogen. (100 mg% of glutinous rice or red pepper paste) is specified to contain.
이러한 성분을 함유하는 고추장은 엿기름 가루를 물에 용해시켜 여과한 엿기름 액에 찹쌀가루를 소정량 혼합하여 약 40℃에서 약 6시간 정도 삭혀 당화시킨 당화액을 노르스름한 색이 날 때까지 끓인 다음, 메주가루, 고추 가루 및 소금을 소정량씩 혼합한 후 옹기에 넣고 일정기간 동안 자연 숙성시켜 제조된다.Kochujang containing these ingredients is dissolved in water and malt powder is mixed with a predetermined amount of glutinous rice flour in a filtered malt solution. The saccharified solution is simmered for about 6 hours at 40 ° C and boiled until yellowish color is obtained. Meju powder, red pepper powder and salt are mixed by a predetermined amount, and then put into Onggi, and are naturally produced for a certain period of time.
그러나, 이러한 고추장은 자연식품으로서 건강에 유익한 것으로 알려져 있으나 그 맛이 맵고, 발효냄새에 익숙하지 않은 청소년들이나 외국인들이 종종 거부감을 느끼게 된다. However, these kochujang are known to be beneficial to health as natural foods, but their taste is spicy, and adolescents and foreigners who are not familiar with the fermentation odor often feel rejected.
본 발명은 상기의 문제점을 개선하자 창출된 것으로서, 주성분인 곡류 외에 참외를 첨가하여 숙성시킴으로써 비타민과 미네랄 등의 영양성분을 강화시키고 과일의 맛을 더하여 기호도를 증대시킬 수 있는 기능성 고추장 및 그 제조방법을 제공하는 데 그 목적이 있다. The present invention was created by improving the above problems, by adding the melon in addition to the grains of the main ingredient to enhance the nutritional components such as vitamins and minerals, and adds the taste of the fruit functional pepper paste and its manufacturing method The purpose is to provide.
상기의 목적을 달성하기 위한 본 발명의 기능성 고추장은 전분원료를 당화시킨 당화액을 숙성시켜 제조된 고추장에 있어서, 상기 당화액에 참외 가루를 혼합하여 숙성시킨 것을 특징으로 한다. Functional gochujang of the present invention for achieving the above object is characterized in that in the gochujang prepared by aging the saccharified solution saccharified starch raw material, by mixing the melon powder in the saccharified liquid.
상기 당화액에 홍어가루와, 굴 가루와, 양파 가루를 더 혼합하여 숙성시킨 것을 특징으로 한다. Sakura powder, oyster powder, and onion powder in the saccharified solution is characterized by further mixing.
상기 홍어 가루는 내장이 제거된 홍어를 바닥에 게르마늄 볼이 깔린 옹기에 담아 숙성시켜 동결건조한 후 분쇄하여 얻어진 것을 특징으로 한다. The skate powder is characterized in that it is obtained by crushing the smelt with the gut removed in a pot filled with germanium ball on the bottom and then lyophilized and ground.
그리고 상기의 목적을 달성하기 위한 본 발명의 기능성 고추장의 제조방법은 전분원료를 당화시켜 당화액을 준비하는 당화단계와; 참외 및 홍어, 굴, 양파를 동결건조하여 분쇄시켜 참외 가루 및 홍어 가루, 굴가루, 양파가루를 얻는 분쇄단계와; 상기 당화액에 고추가루, 메주가루, 소금, 간장 및 상기 참외 가루와 상기 홍어가루, 상기 굴가루, 상기 양파가루를 혼합하는 혼합단계와; 상기 혼합단계에서 혼합된 혼합물을 숙성시키는 숙성단계;를 포함하는 것을 특징으로 한다. And the method of producing a functional gochujang of the present invention for achieving the above object is a saccharification step of preparing a saccharified liquid by saccharifying starch raw material; A crushing step of freezing-dried melon and skate, oyster and onion to obtain melon powder and skate, oyster powder and onion powder; A mixing step of mixing red pepper powder, meju powder, salt, soy sauce, and the melon powder with the saponification liquid, the redfish powder, the oyster powder, and the onion powder to the saccharified liquid; It characterized in that it comprises a; aging step of aging the mixture mixed in the mixing step.
상술한 바와 같이 본 발명에 의하면 당화액에 참외를 첨가하여 숙성시킴으로써 참외가 함유한 포도당과 과당 및 아미노산이 고추장에 감칠맛을 더하여 전통 고추장에서 나는 메주가루의 불쾌취를 없애 기호도를 크게 개선시킬 수 있다. 또한, 참외에 함유된 풍부한 비타민과 미네랄 등의 영양성분이 더해지므로 인체에 매우 유익할 것으로 기대된다. As described above, according to the present invention, by adding melon to the saccharified liquid, glucose, fructose and amino acids contained in the melon add flavor to the kochujang, thereby eliminating the discomfort of meju powder from the traditional kochujang, thereby greatly improving the preference. . In addition, it is expected to be very beneficial to the human body, since the nutrients such as rich vitamins and minerals contained in the melon are added.
또한, 참외 외에도 홍어, 굴, 양파 등을 더 첨가하여 고추장의 기능성을 강화시키고, 특히 홍어의 숙성시 게르마늄 볼에 의해 홍어 특유의 삭힌 냄새를 상당량 제거할 수 있기 때문에 기호도를 저하시키지 않으면서 인체에 매우 유익한 삭힌 홍어를 이용할 수 있어 고추장의 유용성을 크게 증대시킬 수 있을 것으로 기대된다. In addition to melon, the addition of skates, oysters and onions is added to enhance the functionality of red pepper paste, and in particular, during the ripening of the skates, a considerable amount of the scent peculiar to the skates can be removed by the germanium balls. It is expected that the use of very useful saengy skate can greatly increase the usefulness of kochujang.
이하, 본 발명의 바람직한 실시 예에 따른 기능성 고추장에 대해서 상세하게 설명한다. Hereinafter, a functional gochujang according to a preferred embodiment of the present invention will be described in detail.
본 발명의 기능성 고추장의 일 실시 예로 당화액에 고추가루, 메주가루, 소금, 간장, 참외 가루를 혼합하여 일정 기간 숙성시킴으로써 제조된다. One embodiment of the functional gochujang of the present invention is prepared by mixing red pepper powder, meju powder, salt, soy sauce, and melon powder in saccharified solution for a certain period of time.
당화액은 당화효소를 이용하여 전분원료를 당화시킨 것을 의미한다. 본 발명에서 당화액으로 통상적인 고추장의 제조에 사용되는 엿기름과 찹쌀가루를 당화시킨 당화액을 이용할 수 있다. 일 예로, 엿기름 가루를 물에 용해시켜 여과한 엿기름물에 전분원료로서 찹쌀가루를 혼합하여 약 40℃에서 약 6 시간 정도 삭힌 후 약 100℃에서 가열하여 전분원료를 완전히 당화시킨다. 그리고 나서 여과하여 찌꺼기를 제거함으로써 당화액을 얻을 수 있다. 이외에도 다양한 방법으로 당화액을 만들수 있고, 이러한 당화액은 종래의 고추장 제조에 이용되는 공지된 기술이므로 자세한 설명을 생략한다. The saccharified solution means that the starch raw material is glycosylated using a saccharifying enzyme. In the present invention, a saccharified solution obtained by saccharifying malt and glutinous rice flour, which is used for the preparation of conventional red pepper paste, may be used as the saccharified liquid. For example, the malt powder is dissolved in water, and the glutinous rice powder is mixed with the filtered malt as a starch raw material, then cut at about 40 ° C. for about 6 hours, and heated at about 100 ° C. to completely saccharify the starch raw material. Then, the saccharified liquid can be obtained by filtering and removing waste. In addition to the saccharification liquid can be made by various methods, such saccharification liquid is a known technique used in the conventional kochujang production, so a detailed description thereof will be omitted.
참외는 수박과 함께 여름철의 대표적인 과채류로서 널리 소비되고 있는 과일로서, 원래 중앙아시아의 고온 건조한 지역이 원산지인 멜론에서 유래한 것으로 알려져 있으며, 현재는 주로 우리나라를 비롯하여 중국, 일본 등지에서 재배되고 있다. 한국산 참외는 배와 같이 한국 고유의 풍미를 가진 과일로서 6∼8월이 주 수확기이나, 최근에는 하우스 제품 재배가 늘어 겨울을 제외하고는 연중 생산되고 있다. 한방에서는 예로부터 참외의 꼭지부분을 말려 진해, 거담, 변비, 황달 등에 처방하였다고 하며 급성 위장병, 중풍 등에 효험이 있는 것으로 알려져 있다(Cha et al., J. Kor. Soc. Hort. Sci , 38(1), 33-38 (1997)). 참외는 칼륨함량이 많아 체내 대사 활동의 균형을 유지하여 갈증을 풀어주며 피로감을 없애주는 효과를 가지며, 또한 비타민 A와 C가 풍부하여 피부 미용에도 효과가 있다. Melon is a fruit that is widely consumed as a typical summer vegetable with watermelon, and it is known that the hot and dry region of Central Asia originated from melon, which is native to Korea, and is currently cultivated mainly in Korea, China and Japan. Korean melons, like pears, have a unique Korean flavor, and the main harvest season is from June to August, but recently, house products are grown and produced all year except in winter. In oriental medicine, it is known that dried melon is prescribed for Jinhae, expectorant, constipation, jaundice, etc., and it is known to be effective in acute gastrointestinal disease and stroke (Cha et al., J. Kor. Soc. Hort. Sci, 38 ( 1), 33-38 (1997)). Melon has high potassium content, which balances metabolic activity in the body, quenching thirst and eliminating fatigue, and is rich in vitamins A and C.
상기의 효능을 가지는 참외는 본 발명에서 과일의 단맛을 더하고 포도당과 과당 및 아미노산 등에 의한 감칠맛을 가미하여 고추장의 풍미감을 증대시킬 것으로 기대된다. 아울러 참외가 함유한 비타민이 더해져 고추장의 기능성을 더한다. Melon having the above effects is expected to increase the flavor of kochujang by adding the sweetness of the fruit in the present invention and adding umami by glucose, fructose and amino acids. In addition, the melon-containing vitamins are added to add the functionality of gochujang.
본 발명에서 참외는 분말 형태로 이용된다. 이를 위해 참외는 동결건조, 진공건조, 저온진공건조 및 열풍건조에서 선택된 하나를 이용하여 건조시킨 후 분쇄하여 얻어질 수 있다. 바람직하게는 동결건조(freeze drying, FD)을 이용한다. 동 결건조하는 방법으로 식품을 제조하는 데 있어서 적용되는 통상적인 동결건조법을 이용한다. 가령, -40℃ 이하의 온도에서 12~13시간 참외를 급속동결시킨 다음, 0.5torr 이하의 진공도를 가진 동결건조기에서 단계적으로 30 내지 40℃로 저온의 열을 가하여 약 20시간 동안 건조시킬 수 있다. 참외를 동결건조시키는 경우 고품질의 참외 분말을 얻을 수 있다. 동결된 상태에서 승화에 의하여 수분이 제거되기 때문에 건조된 제품은 가벼운 다공성 구조를 가지며 모양과 크기도 원래의 상태를 유지하고 있으며, 휘발성 향기 성분의 손실이 적은 이점이 있다. 또한, 저온에서 처리되고 액상의 수분이 존재하지 않으며, 승화가 일어나는 부분에서는 완전히 수화된 상태에서 거의 탈수된 상태로 급속히 전이되므로 일반건조에서 일어나는 가용성 성분의 이동, 비효소적 갈변, 단백질의 변성 등이 거의 일어나지 않는다. In the present invention, melon is used in powder form. To this end, the melon may be obtained by drying and pulverizing using one selected from freeze drying, vacuum drying, low temperature vacuum drying and hot air drying. Preferably freeze drying (FD) is used. The freeze-drying method is applied by the conventional freeze-drying method that is applied in the manufacture of food. For example, the melon may be rapidly frozen for 12 to 13 hours at a temperature of -40 ° C or lower, and then dried in a freeze dryer having a vacuum degree of 0.5torr or less in a stepwise manner at low temperature of 30 to 40 ° C to dry for about 20 hours. . When the melon is lyophilized, high quality melon powder can be obtained. Since moisture is removed by sublimation in the frozen state, the dried product has a light porous structure, maintains its original shape and size, and has a low loss of volatile fragrance components. In addition, since it is processed at low temperature, there is no liquid water, and in the sublimation part, it is rapidly transferred from the fully hydrated state to the almost dehydrated state. This rarely happens.
상기와 같이 얻어진 참외 가루는 고추가루, 메주가루, 소금, 간장과 함께 당화액에 혼합된다. 이 경우 혼합비율은 당화액 100중량부를 기준으로 고추가루 30 내지 70중량부, 메주가루 5 내지 15중량부, 소금 2 내지 10중량부, 간장 2 내지 6중량부, 참외가루 20 내지 40중량부를 혼합할 수 있다. 이 외에도 상기 혼합비율을 임의적으로 조정될 수 있다. The melon powder obtained as described above is mixed in the saccharification liquid with red pepper powder, meju powder, salt and soy sauce. In this case, the mixing ratio is 30 to 70 parts by weight of red pepper powder, 5 to 15 parts by weight of meju powder, 2 to 10 parts by weight of salt, 2 to 6 parts by weight of soy sauce, 20 to 40 parts by weight of melon powder, based on 100 parts by weight of saccharified solution. can do. In addition to this, the mixing ratio may be arbitrarily adjusted.
이와 같이 혼합된 혼합물은 옹기에 담아 2 내지 6개월간 숙성시킴으로써 본 발명의 기능성 고추장이 제조된다. The mixed mixture as described above is put into pottery and aged for 2 to 6 months to prepare the functional red pepper paste of the present invention.
한편, 본 발명은 다른 실시 예로서 상기 당화액에 홍어가루와, 굴 가루와, 양파 가루를 더 혼합할 수 있다. 상기 홍어가루와, 굴 가루와, 양파 가루는 단독 또는 둘 이상이 혼합될 수 있다. 홍어가루와, 굴 가루와, 양파 가루는 홍어 및 굴, 양파를 각각 동결건조시켜 수분을 제거한 뒤 분쇄하여 얻는다. 이는 상술한 참외 가루와 동일한 방법이다.On the other hand, the present invention may be further mixed with the sakmul liquid, skate powder, oyster powder, onion powder in another embodiment. The skate powder, oyster powder, and onion powder may be mixed alone or two or more. Skate powder, oyster powder, and onion powder are obtained by lyophilizing skates, oysters and onions, respectively, to remove moisture, and then grind them. This is the same method as the melon powder mentioned above.
홍어(Skate ray)는 가오리(Ray)과에 속하는 연골, 저서성(benthonic) 어류로 서, 우리나라에서 특히 상업적 가치가 높으며, 삭혀서 막걸리와 함께 먹는 홍탁이 유명하다. 본초강목에는 태양어(邰陽魚)라 하였고, 모양이 연잎을 닮았다 하여 하어(荷魚), 생식이 괴이하다 하여 해음어(海淫魚)라고도 하였다. 자산어보에는 분어라 하였고 속명을 홍어(洪魚)라 하여 형태와 생태 및 음식으로서 나주(羅州)지방의 홍어에 대한 기호(嗜好)를 소개하고 있다.Skate ray is a cartilage and benthonic fish belonging to Ray family, and has a particularly high commercial value in Korea, and is known for its mussels eaten with makgeolli. The herbaceous cortex was called sunfish, and the shape resembles a lotus leaf. In the asset language, it is called smelt, and the generic name is called snail (洪 魚), and it introduces the taste of snail in Naju as a form, ecology and food.
이러한 홍어는 먹이를 꽃게나 돔, 광어, 우럭, 멸치, 조기 등으로 하므로 고단백질 알칼리성 영양식품의 보고이다. 홍어는 관절염, 류마티스, 기관지에 효과가 좋으며, 홍어탕은 장의 노폐물을 제거해주므로 장이 깨끗해지고 위염을 억제하고 술독을 해독하며 끈적끈적한 점액은 스테미너 식품으로 효능이 좋다고 알려지고 있다. 홍어 100g 에 단백질 함유량이 약19g 정도 들어 있어 성인 하루섭취량 70g 비교 비교적 고단백 음식이고 지방 함유량은 0.5% 로 다이어트에도 좋다. 홍어의 살과 간에는 고도 불포화지방산 75% 함류하고 이속에 EPA,DHA 35% 이상, 유리아미노산(TAURINE 성분)을 포함하고 있다. EPA,DHA은 관상동맥질환,혈전증 유발을 억제 하며, DHA 는 망막 및 뇌조직의 주요성분으로 알려져 있다.유리아미노산(TAURINE) 은 뇌졸증, 혈관질환, 심부전증 예방 효과가 크다.These skates are prey to crab or dome, flatfish, rockfish, anchovy, early age, etc., is a report of high protein alkaline nutritional food. Skates are effective for arthritis, rheumatism, and bronchus. Skates are said to remove intestinal wastes, making the intestines clear, inhibiting gastritis, detoxifying alcohol poison, and sticky mucus are known to be effective as stamina foods. 100g of skate contains about 19g of protein, so it is relatively high protein food and 70% fat content is good for diet. The flesh and liver of skates contain 75% polyunsaturated fatty acids, which contain more than 35% EPA, DHA and free amino acids (TAURINE). EPA and DHA inhibit the induction of coronary artery disease and thrombosis, and DHA is known as a major component of retina and brain tissue. Free amino acid (TAURINE) is effective in preventing stroke, vascular disease and heart failure.
특히, 홍어는 심해에서 삼투압을 조절하기 위하여 체내에 요소 및 요소 전구체를 많이 함유하고 있다. 그래서, 홍어를 숙성시키면 암모니아가 발생되어 코를 자극하는 향과 톡 쏘는 맛이 난다. 암모니아 외에도 다양한 생리기능이 있는 물질들이 발생된다. 삭힌 홍어(숙성된 홍어)는 강알칼리성 식품으로서 산성체질을 알칼리성 체질로 바꿔주어 골다공증예방 산후조리에도 좋은 식품으로 알려지고 병후회복과 기미, 주근깨, 검버섯은 물론 피부미용에도 좋은 식품으로 전해 내려오고 있다. In particular, skates contain a lot of urea and urea precursors in the body to control osmotic pressure in deep seas. So, when you mature your skates, ammonia is generated, which stimulates the nose and gives off a tangy taste. In addition to ammonia, substances with various physiological functions are generated. Smashed Skates (Matured Skates) are strong alkaline foods that convert acid into alkaline constitutions and are known as good foods for postpartum cooking to prevent osteoporosis. .
따라서 본 발명에서는 바다에서 갓 잡은 신선한 상태의 홍어를 이용할 수도 있지만, 바람직하게는 일정 기간 숙성시킨 홍어를 이용하는 것이 바람직하다. 이 경우 약 15℃ 내지 25℃에서 3일 내지 9일간 숙성시켜 이용할 수 있다. 다만, 홍어의 숙성시 암모니아에 의해 발생하는 홍어 특유의 삭힌 냄새가 문제된다. 이러한 냄새는 고추장에 첨가시 고추장의 기호도를 저하시킬 수 있기 때문이다. 이를 위해 본 발명에서 홍어는 내장을 제거한 후 조릿대 잎으로 감싼 다음 바닥에 게르마늄 볼이 깔린 옹기에 담아 숙성시킨다. Therefore, in the present invention, although the freshly caught fresh fish can be used in the sea, it is preferable to use the freshly ripened fish for a certain period of time. In this case, it can be used after aging for 3 to 9 days at about 15 ℃ to 25 ℃. However, there is a problem with the unique smell of skate, which is caused by ammonia during ripening of skate. This smell is because when added to kochujang may decrease the preference of kochujang. To this end, the skate in the present invention is removed after the intestines and wrapped with a stalk leaf and put into germany ball on the bottom of the aging maturity.
게르마늄볼은 게르마늄 원석을 볼밀(ball milling)하여 분쇄한 다음 10~30 mm 직경을 갖는 볼로 성형한 후 800 ~1000℃에서 소성하여 제조한다. 이러한 게르마늄볼은 다공성 광물로서, 탈취, 흡착작용이 우수하여 숙성시 좋지 않은 냄새를 크게 감소시킬 수 있다. 또한, 게르마늄에서 생성되는 원적외선이 홍어에 방출되어 유용성을 증대시킬 것으로 보인다. Germanium balls are manufactured by ball milling germanium ore, pulverizing the ball, and then molding the ball into a ball having a diameter of 10 to 30 mm and firing at 800 to 1000 ° C. Such germanium ball is a porous mineral, and excellent in deodorization and adsorption, it can greatly reduce the bad smell during aging. In addition, far-infrared rays produced from germanium will be released to skates to increase their usefulness.
양파는 백합과에 속하는 여러해살이풀로 각종 요리에 널리 쓰이고 있다. 한방에서는 양파를 양총 또는 옥총이라고 부르며 매운 성질과 더불어 감미(甘味)를 가진 독특한 식재료로 정의하고 있다. 양파는 포도당과 약간의 과당, 그리고 비타 민 B1, B2, C가 풍부하게 함유돼 있어 몸에 유익하다. 독특한 매운 맛의 정체는 유황화합물 때문인데, 이는 위 점막을 자극해 소화효소의 분비를 촉진하고 피로와 불면증에도 효과가 있으며, 간의 해독작용을 돕는다. 실험 결과 양파가 혈압을 낮춰 주며 혈액 응고를 지연시켜 혈전(血栓) 예방에 도움이 된다. 또한, 본 발명에서 양파는 참외와 함께 숙성된 홍어의 냄새와 맛을 증대시킬 것으로 기대된다. Onion is a perennial herb that belongs to the family Liliaceae and is widely used in various dishes. In oriental medicine, onions are called yanggun or jade, and are defined as unique ingredients with spicy properties and sweetness. Onions are rich in glucose, some fructose, and vitamins B1, B2 and C. The unique spicy taste is due to sulfur compounds, which stimulate the gastric mucosa, which promotes the secretion of digestive enzymes, which are also effective for fatigue and insomnia, and help the liver detoxify. Experimental results in onions lower blood pressure and delay blood clotting helps prevent blood clots. In addition, the onion in the present invention is expected to increase the smell and taste of the skates matured with melon.
그리고 굴(Oyster)은 각종 영양분이 많이 함유되어 있어 옛날부터 한방에서는 빈혈, 갈증에 쓰이고 혈색을 좋게 하는 것으로 애용되어 왔다. 굴은 소화 흡수가 잘되는 글리코겐이 풍부(겨울철에는 4-6% 정도이나 산란기인 5월에는 1%이하로 감소)하다. 아미노산으로는 히스티딘, 라이신 등이 많고, 무기질로는 철, 망간, 동 등이 많으며, 비타민으로는 비타민B군, C 등이 풍부할 뿐만 아니라 알라닌, 글리신, 베타인, 타우린, 호박산 등을 함유한다. 또한 굴에는 스테롤 성분이 30% 내외로 풍부한 편이나 스테롤 중 콜레스테롤은 30% 이하로 낮은 편이다. And oysters (Oyster) contains a lot of nutrients from ancient times has been used as anemia, thirst in the oriental medicine to improve the color. Oysters are rich in glycogen, which can be digested and absorbed well (4-6% in winter, but less than 1% in May, the spawning season). Amino acids include histidine, lysine, minerals, iron, manganese, and copper. Vitamins include vitamin B, C, and alanine, glycine, betaine, taurine, and succinic acid. . In addition, oysters are rich in sterols around 30%, but cholesterol in sterols is less than 30%.
상기 홍어가루와, 굴 가루와, 양파 가루는 단독 또는 둘 이상이 당화액에 혼합될 수 있다. 이 경우 혼합비율은 당화액 100중량부를 기준으로 5 내지 25중량부가 혼합될 수 있다. The skate powder, oyster powder, and onion powder may be mixed alone or in two or more saccharification liquid. In this case, the mixing ratio may be 5 to 25 parts by weight based on 100 parts by weight of the saccharification liquid.
이하, 실시 예를 통하여 본 발명의 기능성 고추장의 제조 방법에 대해 설명하고자 한다. 다만, 하기의 실시 예는 본 발명을 구체적으로 설명하기 위한 것으로, 본 발명의 범위를 하기의 실시 예로 한정하는 것은 아니다.Hereinafter, a description will be given of a method for producing a functional gochujang of the present invention through the examples. However, the following examples are intended to illustrate the present invention in detail, and the scope of the present invention is not limited to the following examples.
(실시 예1)(Example 1)
찹쌀 2kg을 4시간 물에 불려 약 3kg의 불린 찹쌀을 얻었고, 불린 찹쌀은 빻 아서 준비하였다. 그리고 엿기름 375g에 물을 부어 걸러서 1.5kg의 엿기름물을 얻었다. 준비된 엿기름물 1.5kg과 분쇄된 찹쌀3kg을 혼합하여 40℃에서 6 시간 정도 삭힌 후 가마솥에서 6시간 정도 끓인 다음 여과하여 찌꺼기를 제거하여 약 2kg의 당화액을 준비하였다. 2 kg of glutinous rice was soaked in water for 4 hours to obtain about 3 kg of soaked glutinous rice, and soaked glutinous rice was prepared by grinding. Water was poured into 375 g of malt and filtered to obtain 1.5 kg of malt. 1.5 kg of the prepared malt was mixed with 3 kg of ground glutinous rice, which was cut at 40 ° C. for 6 hours, then boiled in a cauldron for 6 hours, filtered to remove residue, and about 2 kg of saccharified solution was prepared.
상기 당화액에 고추가루 1kg, 메주가루 200g, 소금 120g, 간장 80g, 참외가루 600g을 혼합한 후 옹기에 담아 약 3개월간 숙성시켜 고추장을 제조하였다. 1kg of red pepper powder, 200g of meju powder, 120g of salt, 80g of soy sauce, and 600g of melon powder were mixed in the saccharified solution, and then fermented for about 3 months to prepare red pepper paste.
(실시 예2)(Example 2)
상기 실시 예 1과 동일한 방법으로 고추장을 제조하되, 상기 당화액에 고추가루 1kg, 메주가루 200g, 소금 120g, 간장 80g, 참외가루 600g, 홍어가루 100g, 굴 가루 100g, 양파 가루 100g을 혼합하였다.Preparation of kochujang in the same manner as in Example 1, 1kg, meju powder 200g, salt 120g, soy sauce 80g, melon powder 600g, red pepper powder 100g, oyster flour 100g, onion powder 100g was mixed in the saccharified liquid.
(비교예)(Comparative Example)
통상적인 방법으로 고추장을 제조하였고, 이때 당화액에 1.8kg에 고추가루 1kg, 메주가루 200g, 소금 120g, 간장 80g을 혼합한 후 옹기에 담아 약 3개월간 숙성시켜 고추장을 제조하였다.Kochujang was prepared by a conventional method. At this time, 1kg of red pepper powder, 200g of meju powder, 120g of salt, 80g of soy sauce, and 80g of soy sauce were mixed and then aged for about 3 months to prepare kochujang.
<관능검사><Sensory test>
본 발명의 실시 예와 비교 예의 고추장을 상대로 관능검사를 실시하였다. 패널로 훈련된 남녀 20명을 선정하여 1회에 2가지의 시료를 제시하고 10회에 걸쳐 시료의 반복횟수는 3번으로 하여 시료의 향, 색, 맛, 종합적 기호도를 다음과 같은 9점척도법에 의해 평가하도록 하였다. 결과는 SAS(Statistical Analysis System)를 이용하여 ANOVA test후 Duncan's multiple range test로 시료 간의 유의성은 5% 수 준에서 최소 유의 차 검정(least significant difference test)으로 조사하였다. The sensory test was carried out on kochujang of Examples and Comparative Examples of the present invention. Select 20 men and women trained by the panel and present two samples at one time and repeat the sample three times over 10 times, and measure the aroma, color, taste and overall taste of the sample as follows. To be evaluated. The results were examined by Duncan's multiple range test after the ANOVA test using SAS (Statistical Analysis System) using the least significant difference test at the 5% level.
이상의 고추장에 대한 관능 검사 결과는 하기의 표 1에 나타내었다.Sensory test results for the above kochujang are shown in Table 1 below.
상기 표 1의 결과에서 실시 예 1 및 실시 예 2의 경우 비교예와 비교시 색상에 있어서 유의적인 차이가 없으나, 향과 맛에서 큰 차이가 있음을 알 수 있다. 이는 본 발명의 고추장은 참외에 함유된 유용 성분과 당분이 감칠맛을 더하기 때문이다. In the results of Table 1, in the case of Example 1 and Example 2 there is no significant difference in color when compared with the comparative example, it can be seen that there is a big difference in the flavor and taste. This is because the kochujang of the present invention adds a rich flavor to the useful components and sugar contained in the melon.
특히, 실시 예 2의 경우 실시 예 1에 비해서는 향과 맛에 있어서 다소 점수가 낮았으나 비교예와 비교시 비슷하거나 오히려 더 높게 나타났다. 이는 홍어의 숙성시 게르마늄 볼에 의해 홍어 특유의 삭힌 냄새를 상당량 제거할 수 있기 때문으로 보인다. 따라서 본 발명은 인체에 매우 유익한 삭힌 홍어를 고추장에 이용할 수 있어 고추장의 유용성을 크게 증대시킬 수 있을 것으로 기대된다. Particularly, in the case of Example 2, the score was slightly lower in flavor and taste than in Example 1, but it was similar or higher than in Comparative Example. This seems to be due to the fact that during the maturation of the skate, a significant amount of the smell peculiar to the skate can be removed by the germanium balls. Therefore, the present invention is expected to be able to use the red pepper which is very beneficial to the human body in gochujang can greatly increase the usefulness of gochujang.
이상에서 본 발명은 일 실시 예를 참고로 설명되었으나 이는 예시적인 것에 불과하며, 당해 기술분야에서 통상의 지식을 가진 자라면 이로부터 다양한 변형 및 균등한 실시 예가 가능하다는 점을 이해할 것이다.While the present invention has been described with reference to exemplary embodiments, it is to be understood that the invention is not limited to the disclosed exemplary embodiments.
따라서 본 발명의 진정한 보호 범위는 첨부된 청구범위에 의해서만 정해져야 할 것이다.Therefore, the true scope of protection of the present invention should be defined only by the appended claims.
Claims (4)
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| KR100198094B1 (en) * | 1995-03-21 | 1999-06-15 | 김충식 | Preparation of apple-containing red pepper paste |
| KR20020024133A (en) * | 2002-01-26 | 2002-03-29 | 손영석 | Gochujang containing substances that become medicine |
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