KR20110034927A - Process for preparing rice hot pepper paste using puffing rice - Google Patents

Abstract

PURPOSE: A producing method of rice red pepper paste using puffed rice is provided to prevent the degradation of rice for producing conventional red pepper paste. CONSTITUTION: A producing method of rice red pepper paste using puffed rice comprises a step of fermenting and aging a red pepper paste fermentation mixture containing gelatinized rice in a puffed fine powder form obtained by heating the gelatinized rice while pressurizing and powdering. The red pepper paste fermentation mixture contains the gelatinized rice, koji for the rice pepper paste, red pepper powder, edible salt, and water. The mixture selectively contains fermented soybeans.

Description

Process for preparing rice hot pepper paste using puffing rice

The present invention is a continuous problem in the process of mass production of rice kochujang using rice and / or glutinous rice as a starch raw material, that is, agglomeration due to the characteristic viscosity of raw materials, and continuous mass production from easily aged rice raw materials. It relates to a method for producing rice red pepper paste by the method.

Kochujang is usually produced by traditional methods of cooking at home and factory methods of mass production at manufacturing facilities.

In the traditional manufacturing method, the starch raw material is immersed overnight, and the mixture is added to a cauldron, followed by liquid saccharification process, which is mixed with malt extract containing glycolysis. Since red pepper powder and red pepper paste meju and salt are mixed, most of the jars undergo fermentative ripening for 6 months to 1 year. In the fermentation aging process, a separate temperature control is not performed, but is affected by the change of season at room temperature.

In the case of factory method, the starch raw material is immersed in water for a certain period of time to increase the steam (the increase of steam), and the seed germ is multiplied to obtain the enzyme to obtain the koji (the imperial stage). The koji is added to the mixture with meju (injection step), followed by fermentation and maturation (fermentation and maturation step) for one month in a full tank maintained at about 30 ° C.

On the other hand, in the factory production method for mass production, wheat flour or wheat is mainly used as the starch raw material. This is the reason that wheat flour or wheat rice is significantly lower than rice and supply and demand is relatively stable, and rice is not suitable for factory mass production method because sticky viscosity is very high compared to wheat. Can be. In particular, in continuous mass production, when rice (and / or glutinous rice) is used as the luxury starch raw material added in the feeding step, it is usually subjected to a luxury step through the steaming. Luxurious rice obtained by increasing the volume through an NK tube or a continuous steamer has a sticky viscosity due to the nature of the raw material, agglomeration occurs, and there is a problem that the transfer of the raw material is not smooth. Moreover, since rice has higher starch content than wheat, it loses water and ages easily when steamed by steaming. Therefore, there are many difficulties in using rice as a starch raw material in mass production with a relatively long waiting time as a raw material in the next step after pretreatment (ie, gelatinization).

The present inventors conducted various studies to solve the problem in the method of producing rice kochujang by a continuous mass production method from the rice raw material which is agglomeration phenomenon due to the characteristic viscosity of the raw material and easily aged. As a result, when the rice or glutinous rice is processed in the form of puffed fine powder to perform the feeding process, and the resulting mixture is fermented and matured, it is possible to solve the problem of agglomeration and transfer failure of the luxury rice, thereby enabling continuous mass production. In addition, it was found that it is possible to effectively suppress the aging of the luxury rice to prevent the deterioration of the quality of rice gochujang.

Accordingly, it is an object of the present invention to provide an improved method for producing rice kochujang, which can increase production efficiency and also suppress aging of luxury rice.

According to one aspect of the present invention, there is provided a method for producing rice kochujang, comprising the step of fermenting and aging a kochujang-fermenting mixture containing the expanded rice in the form of expanded fine powder.

In the manufacturing method of the present invention, the luxury rice may be obtained by applying a heat under pressure to lower the pressure instantaneously, and then powderized, specifically, the rice It can be obtained by applying heat to a temperature in the range of 130 to 180 ° C. while applying a pressure in the range of 2 to 10 Kgf / cm 2, then instantaneously lowering the pressure to atmospheric pressure and then powdering.

In one embodiment of the present invention, the kochujang-fermented mixture may be composed of the expanded rice in the form of luxury rice, koji for koji, red pepper powder, salt, water, and optionally meju.

In one embodiment of the present invention, the rice kochujang koji (a) steaming step of dipping rice in water to obtain a cooked rice; (b) a humidifying step of adjusting the water content of the cooked rice obtained from the cooking step of step (a) to 35 to 38% by weight; And (c) may be obtained by a manufacturing method comprising an imperial step of propagating seed bacteria in the steamed rice obtained from the step of step (b). The humidification step may be preferably performed by directly hydrolyzing the hot steamed rice obtained in the steaming step to adjust the water content to 35 to 38% by weight and to cool to 30 to 38 ℃. In addition, the steaming step and the dampening step may be carried out continuously or discontinuously. When carried out in a continuous manner, the steaming step and the damping step may be carried out by performing a steaming step in a continuous steaming machine to adjust the water content to 35 to 38% by weight, followed by cooling to 30 to 38 ℃ have. In addition, when performed in a non-continuous manner, the steaming step and the damping step is carried out in the increaser in the NK steam pipe and then hydrolyzed in the NK steam pipe to adjust the water content to 35 to 38% by weight, 30 ~ 38 ℃ Cooling may be carried out.

In addition, the rice used in the cooking step is preferably rice milled at a milling rate of 4 to 12 minutes or rice flour obtained by grinding the rice.

According to the present invention, when rice or glutinous rice is processed in the form of puffed fine powder to perform the injection process, when the mixture obtained from the fermentation and ripening, it is possible to solve the problem of agglomeration and transfer failure of the luxury rice It has been found that not only food mass production is possible, but also that the aging of luxury rice can be effectively suppressed to prevent deterioration of the quality of rice gochujang. Therefore, the manufacturing method of the present invention can increase the production efficiency and also provide the advantage of suppressing the aging of the luxury rice.

As used herein, the term "rice" includes all grains corresponding to rice, such as ordinary white rice, brown rice, and the like, glutinous rice, and waxy barley, unless otherwise noted. Rice is composed of chaff, which is a rind, rice bran, which is a seed, and embryos and endosperm. Removing rice husks from rice hulls only makes brown rice, and removing brown rice husks and whistle layers makes white rice. The process of making white rice by removing rice husk and rice bran layers from rice is called milling. Depending on the varieties, rice to brown rice is about 78-80%, and brown rice to brown rice is about 90-93%. Therefore, the degree of induction of white rice from rice is (representation x whiteness) ÷ 100, so it is around 74%. On the other hand, the reduction rate (ie, the degree of cutting) falling into rice bran, embryos, etc., reduced by milling, corresponds to the percentage of brown rice. The whitening rate depends on how much the rice bran is cut. 10% chopped 10% to 90% of the brown rice weight, 8% chopped to 92%, 10% bream, 4% chopped so that 96% remain do.

The present invention provides a method for producing rice kochujang, comprising the step of fermenting and aging the kochujang-fermenting mixture containing the summed rice in the form of expanded fine powder.

As described above, the production method of the present invention includes the step of adding cozy by mixing the other raw kochujang raw material using the expanded rice powder as a starch raw material in the feeding step. Conventional steaming method, that is, the luxury rice obtained by steaming through an NK tube or a continuous steamer after immersion in water causes problems of agglomeration and transport failure due to the raw material characteristics, but according to the manufacturing method of the present invention, When processed into rice to perform the feed process, it is possible to fundamentally solve the problem of agglomeration and transfer of rice. In addition, the expanded rice in the form of expanded rice can minimize the moisture content, it can effectively prevent the aging of the rice and deterioration of the resulting product.

The expanded rice in the form of the expanded fine powder can be obtained by applying heat under pressure to lower the pressure instantaneously and then pulverizing it. Specifically, rice Puffed fine powder in which the inside of the rice raw material is expanded rapidly by applying heat to a temperature in the range of 130 to 180 ° C. while applying a pressure in the range of 2 to 10 Kgf / cm 2 and then temporarily lowering the pressure to atmospheric pressure, for example. You can get the luxurious form of rice. The heat applying operation can be performed by using an expander or by irradiating a micro beam. The powdering may be powdered according to a conventional method in a 10-30 mesh standard. Optionally, the expanded rice in the form of expanded rice may be prepared using the apparatus for producing expanded expanded powder according to Korean Patent Publication Nos. 1989-0012560 and 2000-005869. For reference, the above documents only disclose a method for preparing red pepper paste or doenjang premix including various grains and an apparatus used therein.

In the manufacturing method of the present invention, the feeding step may include, in addition to the luxury rice in the form of expanded pulverized powder, raw materials for preparing red pepper paste, for example, koji, red pepper powder, meju, salt, water, etc. Can be. In one embodiment of the present invention, the kochujang-fermenting mixture may be composed of luxury rice in the form of the expanded fine powder, rice koji, red pepper powder, salt, water, and optionally meju.

The rice pepper paste may be used for the Coji produced by a conventional imperial method. For example, it can be obtained by propagating spawn bacteria in the cooked rice raw material, which strains are commonly used for the preparation of kochujang, for example Aspergillus duck, Aspergillus dust, Aspergillus niger , Aspergillus Usami, Aspergillus Niger Mute. Kawachi, Aspergillus Awamori, Aspergillus Tamari, Aspergillus Nidulans, Aspergillus Zygentus, Aspergillus Bloodserie, Aspergillus Barricolor, Aspergillus Ungis, Aspergillus Flass Bifes, Aspergillus Aliasus, Aspergillus poetitus, Aspergillus rumchuensis, Aspergillus serotorum, Aspergillus canagawaensis, Aspergillus Worcesters, Aspergillus avenue It can be used, these can be used alone or in combination of two or more strains. The amount of seed bacteria may vary depending on the strain, and may be added in an amount of 0.01 to 0.3% by weight based on the total amount of raw materials before empire, but is not limited thereto.

The rice for producing paper may be particularly preferably used rice (or rice flour obtained by pulverizing rice) coated at a coating rate of 4 to 12 minutes, more preferably at a coating rate of 4 to 8 minutes. In the case of using the rice milled at the above-mentioned rate, it has been found that the viscosity of the cooked rice, that is, the stickiness, can be improved to a level suitable for the continuous mass production process, thereby improving the production capacity per hour to the level of wheat flour or wheat. In particular, when using the rice milled in the specific range of the milling rate, the obtained steamed rice has a certain degree of gelatinization even if the conventional steaming conditions (time, temperature) are not changed, so that The utilization rate can be maintained at a constant level.

In addition, it is particularly preferable to use the Cozy obtained by performing the impregnation step followed by an additional step of adjusting the moisture content of the cooked rice obtained from the steaming step to 35 to 38% by weight. It has been found that when further performed, high titer of rice kochujang koji can be obtained. That is, between the steaming stage and the imperial stage, when additionally controlling the moisture content of the steamed rice to 35 to 38% by weight, the germination of the spawn bacteria, such as the yellow germ bacterium, can be effectively carried out by retaining sufficient moisture. It has been found that it can induce and prevent degradation of enzyme activity. In addition, even when rice having a high amylose content is used, the aging degree is delayed by controlling the moisture content, so that the reproduction rate of the final germs can be prevented, and as a result, it is possible to manufacture cozy with high enzymatic activity. It turned out.

Therefore, in one embodiment of the present invention, the koji (a) steaming step of dipping rice in water to increase the yield of rice to increase the steam; (b) a humidifying step of adjusting the water content of the cooked rice obtained from the cooking step of step (a) to 35 to 38% by weight; And (c) an empire step of propagating spawn bacteria in the cooked rice obtained from the humidification step of step (b).

The humidifying step may be preferably performed by directly hydrolyzing the hot steamed rice obtained in the steaming step to adjust the water content to 35 to 38 wt% and cooling to 30 to 38 ° C. In addition, the steaming step and the dampening step may be carried out continuously or discontinuously. When carried out in a continuous manner, the steaming step and the damping step is carried out by performing the steaming step in a continuous steamer, and then by adding water to adjust the water content to 35 to 38% by weight, and cooled to 30 to 38 ℃ Can be. In addition, when performed in a non-continuous manner, the steaming step and the damping step, after performing the steaming step in the NK steam pipe, the water content is adjusted to 35 to 38% by weight in the NK steam pipe, 30 Cooling to ˜38 ° C.

The fermentation and maturation step performed after the feeding step may be carried out through a conventional fermentation and maturation process. For example, the fermentation and maturation process may be performed at about 30 ° C. for about one month. Rice kochujang obtained through the fermentation and ripening stages can be added with additives for improving the organoleptic properties such as honey and sugars, and can be subjected to a heat sterilization process (about 60 to 85 ° C), or a preservative such as alcohol. You can also add. If necessary, red pepper powder may be added before or after the fermentation and ripening step.

Hereinafter, the present invention will be described in more detail with reference to examples. However, these examples are only for illustrating the present invention and the present invention is not limited by these examples.

Example 1

By heating the rice to a temperature of 150 ° C. while applying 2 Kgf / cm 2 of pressure to the rice, the pressure was lowered to atmospheric pressure instantaneously. It was pulverized to have a particle size of to obtain fine rice powder in the form of fine powder. The resultant mixture of 0.9 ton of rice flour, 0.9 ton of rice for koji, 1.5 ton of red pepper powder, 1.1 ton of meju and 1.9 ton of brine was fermented and matured at 32 ° C. for 30 days, and then 3 tons of starch syrup was added and 30 at 85 ° C. After the heat treatment for a minute, 260kg of alcohol was added to prepare a rice pepper paste.

Example 2

Brown rice was extruded and expanded in the same manner as in Example 1 to obtain fine brown rice flour in the form of fine powder. The obtained luxurious brown rice flour 1.2 tons, rice red pepper paste 0.9 tons, red pepper powder 1.5 tons, meju 0.9 tons, brine 2.0 tons were mixed and fermented and matured at 30 ° C. for 50 days, and 2.5 tons of starch syrup was added and the mixture was stirred at 85 ° C. After the heat treatment for 30 minutes, 280kg of alcohol was added to prepare a rice pepper paste.

Example 3

1.2 tons of rice flour and 1.4 tons of water obtained by pulverizing the rice milled at a 6-minute milling rate were added to NK steamer, immersed for 2 hours, and then steamed at 130 ° C. for 3 minutes. The steamed rice obtained was cooled through the continuous cooling line to about 30 ° C., and the obtained contents, that is, the steamed rice, were placed in a soup room. 900 g of Aspergillus duckling was added to the soup room, and empire was performed at 33 ° C. for 72 hours to prepare rice kochujang koji.

1 ton of luxurious expanded rice flour prepared in the same manner as in Example 1 and 0.8 tons of koji for rice pepper, salt 0.55 tons, 2 tons of purified water, 1.2 tons of red pepper powder, 0.7 tons of meju After adjusting the water content to 45% by weight and fermented and matured at 30 ° C. for 15 days, 2 tons of starch syrup was added, heat treated at 85 ° C. for 30 minutes, and 300 kg of alcohol was added to prepare rice pepper paste.

Example 4

One ton of rice and 1.2 tons of water, which were milled at an 8-minute degree of fineness, were added to the NK steamer, and the mixture was immersed for 2 hours and then increased at 125 ° C. for 5 minutes. The steamed rice obtained was cooled through the continuous cooling line to about 30 ° C., and the obtained contents, that is, the steamed rice, were placed in a soup room. 900 g of Aspergillus duckling was added to the soup room, followed by empire at 32 ° C. for 72 hours to prepare rice kochujang koji.

After mixing with 1.2 tons of luxurious glutinous glutinous rice powder prepared in the same manner as in Example 1, 0.8 tons of Koji rice paddy prepared above, 2.2 tons of brine, fermented and matured at 32 ° C. for 20 days, 1.3 tons of min, 2 tons of starch syrup were added and heat-treated at 85 ° C. for 30 minutes, and then 280 kg of alcohol was added to prepare rice pepper paste.

Example 5.

1 ton of rice and 1.2 tons of water, which were coated at an 8-minute milling rate, were added to the NK steamer, and the water was immersed for 2 hours and then drained for 60 minutes. After confirming the uniform absorption of the rice after draining, it was increased for 10 minutes at 125 ℃ in NK steam pipe. The moisture content of the resulting cooked rice was measured to be about 32% by weight. After the completion of the increase, the pressure of the NK steamer was removed, and purified water was added to the NK steamer at about 100 ° C. to adjust the water content to 38% by weight. Thereafter, the contents were cooled to about 30 ° C. through a continuous cooling line, and the obtained contents, that is, the steamed rice, were placed in a Korean room. 900 g of Aspergillus duckling was added to the soup room, followed by empire at 32 ° C. for 48 hours to prepare rice kochujang koji.

1 ton of luxury rice flour in the form of expanded powder prepared in Example 1, 1 ton of Koji for red pepper paste, 1.5 tons of red pepper powder, 1 ton of meju for red pepper paste, 0.5 ton of salt and 1.6 tons of purified water After fermentation and maturation at 30 ° C. for 15 days, 2 tons of starch syrup was added and heat-treated at 85 ° C. for 30 minutes, and then 270 kg of alcohol was added to prepare rice pepper paste.

Example 6.

1.5 tons of rice and 1.8 tons of water, which were milled at an 8-minute milling rate, were added to the NK steamer, followed by immersion for 2 hours, and then drained for 60 minutes. After draining, the rice was uniformly absorbed and then steamed at 125 ° C. for 10 minutes in an ENK cooker. The moisture content of the resulting cooked rice was measured to be about 32% by weight. After completion of the increase, the pressure of the NK steamer was removed, and purified water was added to the NK steamer at about 100 ° C. to adjust the water content to 37% by weight. Thereafter, the contents were cooled to about 30 ° C. through a continuous cooling line, and the obtained contents, that is, the steamed rice, were placed in a Korean room. 1 kg of Aspergillus duckling was added to the soup room, followed by empire at 33 ° C. for 52 hours to prepare rice kochujang koji.

1 ton of luxury rice flour in the form of puffed fine powder prepared in the same manner as in Example 1, 1.5 tons of koji for red pepper paste, 1.4 tons of red pepper powder, 1 ton of fine steamed rice, 0.5 tons of meju for kochujang, 0.6 tons of salt After mixing 2.1 tons of purified water and aging at 30 ° C. for 15 days, 2.5 tons of starch syrup was added and heat-treated at 85 ° C. for 30 minutes, and then 250 kg of alcohol was added to prepare rice pepper paste.

Comparative Example 1.

1 ton of rice and 1.2 tons of water, which were coated at an 8-minute milling rate, were added to the NK steamer, and the water was immersed for 2 hours and then drained for 60 minutes. After confirming the uniform absorption of the rice after draining, it was increased for 10 minutes at 125 ℃ in NK steam pipe. The moisture content of the resulting cooked rice was measured to be about 32% by weight. After the completion of the increase, the pressure of the NK steamer was removed, and purified water was added to the NK steamer at about 100 ° C. to adjust the water content to 38% by weight. Thereafter, the contents were cooled to about 30 ° C. through a continuous cooling line, and the obtained contents, that is, the steamed rice, were placed in a Korean room. 900 g of Aspergillus duckling was added to the soup room, followed by empire at 32 ° C. for 48 hours to prepare rice kochujang koji.

After fermenting and aging at 30 ° C for 15 days, 1 ton of cooked steamed rice, 1 ton of Coco for rice pepper, 1.5 tons of red pepper powder, 1 ton of red pepper meju, 0.5 ton of salt and 1.6 tons of purified water were mixed. After adding 2 tons of starch syrup and heat-treating at 85 ° C. for 30 minutes, 270 kg of alcohol was added to prepare rice pepper paste.

Test Example 1. Productivity Evaluation

Rice pepper paste was prepared using expanded powder (Example 5) and luxury steamed rice (Comparative Example 1) to measure the capacity of rice pepper paste per unit time. The capacity to be transferred to the fermentation maturation tank afterwards) and the number of input personnel are shown in Table 1 below. In Table 1, the production capacity is the quantification of the throughput of the aging tank of the mixture for fermentation maturation, in which the input workforce is input per unit time. The production capacity evaluation is an average value obtained by repeating 10 times and the factors affecting the production capacity, that is, the production facilities and other gochujang raw materials and the like were evaluated by keeping the same.

Production Capacity and Work Input Status of Rice Red Pepper Paste division Production capacity (kg / hr) Workforce Example 5 10,000 3 people Comparative Example 1 5,000 4 people

From the results of Table 1, it can be seen that the production efficiency is greatly reduced in the case of the use of steamed rice alone, it is inevitable that the worker separated by hand in order to solve the transfer problem caused by agglomeration of rice after steaming.

Test Example 2 Evaluation of Aging

In order to measure the degree of aging of raw materials affecting the quality deterioration of rice pepper paste, the degree of aging was measured by varying the geological conditions of each type of rice and the results are shown in Table 2. First, the short grain and long grain rice were immersed for 2 hours, and the steamed rice at 125 ° C. for 10 minutes and the alpha fine powder pulverized the rice swelled by dropping the pressure to normal pressure after high temperature and high pressure were left at room temperature for sampling and aging. Was measured. Aging degree 0.5g sample is placed in two 50 ml tubes, 5 ml of distilled water is added to one tube, and the other tube is mixed with 3 ml of distilled water and 1 ml of 1N NaOH for 5 minutes, and 1 ml of 1N HCl is added. After adding and dispersing, 20 ml of acetate buffer (pH 4.5) was added thereto, and 0.1 ml of glucoamylase was added and reacted at 40 ° C. for 30 minutes. Then, 2 ml of 25% TCA was added and centrifuged at 16000 xg for 5 minutes. The reducing sugar was measured by the Somemer method.

Aging degree = 1- (reducing sugar of sample / reducing sugar of alkaline sample) * 100

Aging Degree of Gochujang Starch Sources with Different Geological Conditions with Time time 0 One 2 4 Monoclinic Alpha -0.93 0.05 0.07 0.07 Prostate Increase 2.99 8.56 16.26 38.48 Long Species Alpha 6.26 5.63 6.85 8.26 Enteric tumor 19.32 23.52 30.25 42.30

Claims (11)

A fermentation and ripening step of fermented red pepper paste containing the refined rice in the form of expanded fine powder, the method of producing red pepper paste. The production method according to claim 1, wherein the summed rice is obtained by applying heat under pressure to lower the pressure instantaneously and then pulverizing it. The method of claim 2, wherein the luxury rice, rice The method according to claim 1, wherein heat is applied to a temperature in the range of 130 to 180 ° C. while applying a pressure in the range of 2 to 10 Kgf / cm 2, followed by instantaneous lowering of the pressure to atmospheric pressure, followed by powdering. The method according to claim 1, wherein the gochujang-fermenting mixture is composed of the expanded rice in the form of expanded rice, koji for koji, red pepper powder, salt, water, and optionally meju. The method according to claim 4, wherein the rice koji koji is (a) a steaming step of dipping rice in water to obtain steamed rice; (b) a humidifying step of adjusting the water content of the cooked rice obtained from the cooking step of step (a) to 35 to 38% by weight; And (c) an impurity step of propagating spawn bacteria in the cooked rice obtained from the humidification step of step (b). 6. The preparation according to claim 5, wherein the humidifying step is performed by directly adding water to the hot steamed rice obtained in the steaming step to adjust the water content to 35 to 38 wt% and cooling it to 30 to 38 [deg.] C. Way. The method according to claim 5, wherein the cooking step and the humidifying step are performed continuously. According to claim 7, wherein the steaming step and the moisture step is carried out by performing the steaming step in a continuous steamer, and then by adding water to adjust the water content of 35 to 38% by weight, and cooled to 30 to 38 ℃ Manufacturing method characterized in that. The method according to claim 5, wherein the cooking step and the humidifying step are performed discontinuously. 10. The method according to claim 9, wherein the steaming step and the humidifying step, after performing the steaming step in the NK steam pipe, the water content in the NK steam pipe to adjust the water content to 35 to 38% by weight, to 30 to 38 ℃ Process for producing characterized in that the cooling is carried out. The method according to claim 5, wherein the rice used in the cooking step is rice milled at a milling rate of 4 to 12 minutes or rice flour obtained by grinding the rice.