KR20140076312A - Red pepper paste having hizikia fusiforme ferment-extract and manufacturing method thereof - Google Patents

Abstract

The present invention relates to functional red pepper paste containing Hizikia fusiforme ferment extract and a manufacturing method thereof, and, specifically, to functional red pepper paste containing Hizikia fusiforme ferment extract which can prevent various lifestyle-related diseases such as atherosclerosis, myocardial infarction, hypertension, angina pectoris and stroke, etc., and improve the taste, flavor and storage by including Hizikia fusiforme ferment extract which contains an abundant gamma amino butyric acid (GABA) component besides garlic in a red pepper paste; and to a manufacturing method thereof.

Description

TECHNICAL FIELD [0001] The present invention relates to a functional red pepper paste containing a fermented red pepper extract and a method for producing the red pepper paste,

The present invention can prevent various adult diseases such as atherosclerosis, myocardial infarction, hypertension, angina pectoris, and stroke by containing a fermented extract of Gamma Amino Butyric Acid (GABA) And the like, and a process for producing the same.

In Korea, the causes of death by age are as follows: traffic accidents in the 20s and 30s, liver disease in the 40s, and vascular diseases in the 50s and later, such as hypertension and stroke, , And stroke, and the number of people who are suffering from adult diseases has been increasing since the age of 30s and 40s.

In general, GABA (Gamma Amino Butyric Acid) is a nonprotein amino acid that is widely distributed in nature and exists in mammalian brain or spinal cord and is an inhibitory neurotransmitter. GABA is involved in the regulation of many physiological mechanisms of the human body, and it is known to activate the blood flow of the brain and to increase the oxygen supply to enhance the metabolic function of brain cells. In addition, it is involved in the regulation of the secretion of growth hormone, and is known to have effects on blood pressure lowering and pain relief, on-time stabilization, liver, renal function improvement and colorectal cancer suppression.

Recently, it has been reported that GABA significantly enhances learning ability and not only contributes to the promotion of long-term memory, but also suppresses the rise of blood pressure and serves as a factor controlling the edible and satiety feeling. As one of the substances attracting worldwide attention, 5 and 10 mg of pills are available on the market, but the synthetic GABA preparations of medicines are said to have side effects such as anorexia, constipation and diarrhea.

Due to the role of GABA, there is a growing interest in GABA as a functional food material as well as in pharmaceuticals. GABA is also detected in cereals such as germinated brown rice, germinated cereal grains, green tea, and cabbage roots, so it can be ingested orally. However, since the amount of GABA contained therein is not so large, it is not easy to ingest the required amount of food to exert the pharmacological action. In order to overcome this problem, researches have been actively carried out to utilize food materials containing a large amount of GABA and to utilize them industrially.

L-glutamic acid, a representative neurotransmitter of the central nervous system, is known to induce neuronal activity and is decarboxylated by catalysis of glutamic acid dicarboxylase (GAD, EC 4.1.1.15) L-glutamic acid is converted to GABA (Fonda, 1985). GABA has been actively studied since 1950 by Florey and Robert, first discovered in mammalian brain extracts (Ryu and Jeon, 2004).

GABA has a molecular weight of 103.2 dalton and is called piperperic acid. It has a melting point of 202 ° C and is stable to heat. It has a molecular formula of C4H9NO2 and has high solubility in water.

GABA is a non-proteinaceous amino acid that is not found in proteins. It is a neurotransmitter present in the brain or vertebrae and is known as a brain nutrient that promotes blood flow through the brain and promotes brain metabolism and brain memory by increasing oxygen supply to the brain Ryuand Jeon, 2004; Bown and Shelp, 1997; Difiglia, 1990).

GABA is known to inhibit neuronal activity unlike glutamate activates neurons, and this function has a profound effect on nerve cell function and information processing. In particular, it is known that the sensory brain determines orientation sensitivity, angular sensitivity response, etc. and also coordinates elaborate exercise functions. In addition, it is known that it is involved in controlling abnormal excitatory activity of the brain to control abnormally excessive activity. In spinal and invertebrate animals, there is a neuron that delivers GABA and it is reported that sufficient supply of GABA to this neuron suppresses seizure seizure (Alond et al., 1996).

The effect of GABA on the cerebral blood flow and the increase of the oxygen supply is promoted by the metabolism of brain cells, resulting in the improvement of the after effects of stroke and cerebral arterial sclerosis (Oh et al., 2001; Krogsgaard-Larsen 1989) Low GABA and GAD concentrations in brain blood are known to be closely related to the development of diseases such as epilepsy, Parkinson's disease, and schizophrenia. Alcoholics are known to have relatively low GABA levels compared to normal subjects (Oh et al., 2001). In addition, GABA is a physiologically valuable substance because it regulates growth hormone secretion, pain relief, mental nervous system stabilization, hypotensive effect, and ACE inhibition (Ryu and Jeon, 2004).

GABA, which has such a function, is widely distributed in animal and plant systems, and is present in many parts such as crustacean neuromuscular junction, mammalian cerebellum, and acts as a main inhibitory neurotransmitter of the central nervous system.

Although the content of GABA present in plants is reported to be low, the production of GABA is known to be abruptly increased if the plant is stressed by external environmental factors such as oxygen deficiency, low temperature and high temperature, darkness, mechanical stimulation et al., 2001). In particular, it is known that germinated brown rice increases the content of GABA more than three times (Ohet al., 2003).

The general efficacy of GABA is both amino acid and neurotransmitter, which is effective in controlling seizures or depression. In addition, it promotes alcohol metabolism and is effective in eliminating hangover. It is also effective in decreasing blood pressure (the effect of regulating blood pressure is improved by diabetic complications, improvement of liver function and kidney function, prevention of obesity, menopausal disorder, systemic incompetence, It is known that functions such as stimulation of cell metabolism (improvement of learning ability), increase of memory, relieving stress, alleviation of premenstrual state of women, strengthening of immunity, and restoration of vision are known.

Also, from the viewpoint that hypertension can be prevented from daily dietary habits, tea, brown rice and solid shape materials containing GABA have been developed, but the concentration of GABA is low and the application range is limited. In addition, awareness of GABA is expected to rise and products with high concentration of GABA are expected to appear on the market, and new material selection and development of new products using them are required. Therefore, the selection of high-concentration GABA materials that can be used for a wide range of processing foods is a very important task. In addition, the natural intake of glutamic acid in the algae can be increased to GABA by increasing the amount of GABA, Development and dissemination of the technology for conversion is one of the important problems. However, there is no conventional technology for extractive fermentation broth containing GABA component and a large amount of functional oligosaccharide simultaneously using seaweed and its application.

On the other hand, Korea is surrounded by the sea on three sides and has relatively rich marine life resources. The total production of seaweed produced in Korea is 777 thousand tons. These marine organisms are exposed to high concentrations of salt, water pressure, and body surface in seawater, and are susceptible to microbial infestation by hospitals. They live in a very different environment from terrestrial life, so that their evolution is completely different from that of terrestrial biota. It can be assumed that the defensive system has been developed. Therefore, metabolites of marine natural products show a new type of chemical structure and various physiological activities.

Seaweed is a food that can be eaten very quantitatively and abundantly. Generally, it contains about 10% of protein and it contains 30 ~ 40% of starch, but it is not expressed by calorie because it is vegetable fiber. Seaweeds contain many inorganic minerals that are essential for health, and they also contain constituents such as proteins. Seaweeds such as seaweed, seaweed, and kelp are rich in potassium ions and chemically very good alkaline health foods. Among them Haitai, Kim is a health food with excellent nutrition, and it has much higher protein and carbohydrate than other foods. In addition, seaweed is a vegetable fiber in that it is effective as a health food for preventing adult diseases. Ions generated from seaweeds are absolutely necessary for metabolism because they are excreted in association with acidic waste products in the body. Therefore, the nature of seaweeds contributes greatly to the elimination of toxins, which can occur secondarily as well as direct excretion of waste products. The reason why seaweed has excellent function as a health food is because it contains a lot of high quality vegetable fiber alginic acid. Especially, it helps to relieve constipation by helping the peristalsis of the colon. Calcium ions (Ca ++) are contained in seaweeds to prevent osteoporosis and osteoporosis and prevent aging is effective. The rich iodine in seaweed stimulates the appetite, prevents thyroid swelling, and softens the hair. It has a smell of fragrant sea, and it contains a lot of dietary fiber much like seaweed, kelp, or other seaweeds, so it stimulates the peristalsis of the large intestine and induces the excretion of waste products smoothly.

In other words, seaweeds contain a large amount of amino acids (Glutamic Acid and Aspartic Acid), and seaweed oligosaccharides (Fucoidan, etc.), which are attracting attention as high-function natural materials, are also recognized as ideal natural foods and various minerals and vitamins And recent studies of domestic and international experts on the physiological efficacy of seaweeds have revealed that seaweeds are deeply involved in dieting, constipation treatment by dressing, and in vitro excretion of heavy metals and radioactive materials . The sulfated polysaccharides commonly referred to as fucoidan have been reported to be effective in the prevention of adult diseases such as arteriosclerosis, myocardial infarction, hypertension, angina pectoris and stroke as well as antimicrobial, antioxidant, antiviral and anticancer activities.

However, in the case of brown algae among the seaweeds in particular, alginic acid, which is a highly viscous substance, has been eluted during extraction and processing, resulting in a very poor quality of on-site processing such as separation and purification. In particular, fucoidan, which is known to be abundant in marine algae such as sea tangle and seaweed, is also a high viscosity sulfated polysaccharide. In order to extract and purify it, an effective separation and purification technique with a high viscosity material such as alginic acid is inevitably required. ULTRAFILTRATION is a microfiltration method introduced for the purification and separation of high purity of functional materials. It is a membrane filter of hollow or hollow fiber module type and its micropores Pore Size) is widely used in microfiltration process. However, in order to apply a smooth ultrafiltration process, not only pre-filtering before microfiltration must precede but also the separation efficiency is drastically reduced by the fouling phenomenon of the membrane filter during the filtration process. Especially, It is impossible to introduce high-viscous materials in mass production processes such as separation suitability and excessive occurrence of operating expenses. In addition, they are ingested in the form of powder or ring, which is a simple processed form of seaweed, but they expose limitations of mass consumption due to defects in taste and palatability. As a means to improve this, seaweed noodles (kelp noodles, But the improvement of the addition amount for expressing the substantial effect of the seaweed can not be expected due to restrictions such as the texture and flavor and poor processability.

On the other hand, as a natural well-being food, kelp is widely used as a traditional natural seasoning material containing a large amount of glutamic acid, widely known as MSG, as well as having utility as a diet food and highly functional physiologically active substances such as fucoidan It has been used commercially. Recently, it has been proved that GABA, which has been proved to have a remarkable physiological activity effect such as blood pressure lowering, brain cell metabolism promotion and hangover dissolution, is produced through glutamic acid, a precursor of decarboxylation of GAD, And efforts are being made to develop technologies to increase the content of GABA in the world.

On the other hand, in general, Kochujang is a preference food that harmonizes with the unique taste caused by the materials used as one of the intrinsic foods of Korea, in addition to soy sauce and miso, and it is also a fermented food that deepens its taste through aging process. In addition, kochujang is rich in nutritional ingredients such as various amino acids and vitamins as well as taste. As interest in health has increased with the recent rise in income levels, people 's perception of food is not merely a nutritional source for maintaining the status quo, but focuses on the functions of food. It has shown a tendency to eat as many foods as possible for the purpose of preventing or preventing so-called aging or restoring weakened health functions. As a result, health functional foods with very specific functions have been introduced and sold over the past decade. According to this tendency, kochujang products are also manufactured with various health functional ingredients.

Recently, garlic consumption has been increasing due to the fact that garlic has excellent effects on nutrition, hypertension and diabetes, and detoxification. However, garlic contains a substance called allyin which reacts with oxygen in the air to become allysine It gives a unique strong flavor and taste. This is beneficial to health, but it makes it difficult to consume a lot of garlic.

In this connection, Patent Document 1 discloses a method for producing a functional kochujang which is excellent in anticancer, hypertension and blood glucose-lowering effects, such as enhancing the immune function by producing a kochujang in which the specific flavor of garlic is removed.

However, when only garlic is added as a functional material as in the prior art, the above-mentioned effect is insufficient.

Patent Document 1: Korean Patent Registration No. 10-0760983 entitled " Garlic Kochujang and Its Production Method "

In order to solve the above problems, the present invention has been made to solve the above-mentioned problems, and it is an object of the present invention to provide a fermented soybean curd extract containing a large amount of GABA (Gamma Amino Butyric Acid) Which can improve the taste, flavor, and shelf life, as well as to provide a functional kochujang containing the kochu extract and a process for producing the same.

The present invention provides a functional kochujang containing a starch fermented extract solution, which is obtained by adding a starch fermented extract solution to the kochujang during its manufacture.

At this time, the functional hot pepper paste containing the starch fermentation extract,

15 to 28% by weight of red pepper powder, 5 to 40% by weight of starch fermentation extract, 15 to 19% by weight of garlic, 3 to 7% by weight of meju powder, 20 to 25% by weight of zeolite, 2 to 6% by weight of glutinous rice, By weight.

According to another aspect of the present invention, there is provided a method for producing a functional kochujang containing a starch fermented extract,

15 to 28% by weight of red pepper powder, 5 to 40% by weight of starch fermentation extract, 15 to 19% by weight of garlic, 3 to 7% by weight of meju powder, 20 to 25% by weight of zeolite, 2 to 6% by weight of glutinous rice, A mixing step (SlOO) for mixing% by weight; And

And aging the mixture at a temperature of 15 to 20 DEG C for 5 to 7 months (S200). The present invention also provides a method of manufacturing a functional kochujang containing the extract of the present invention.

At this time, the above-

A medium preparing step (D100) for preparing a medium by autoclaving at 120 to 125 DEG C for 15 to 30 minutes;

A fermentation step in which at least one microorganism of lactic acid bacteria and yeast is inoculated into the medium and fermented under aerobic or anaerobic conditions depending on the microorganism to convert glutamate into GABA (gamma aminobutyric acid) and to induce degradation of seaweed polysaccharide into monosaccharides and oligosaccharides D200); And

And a sterilization step (D300) in which the fermented extract produced after the fermentation step is autoclaved at 120 to 125 DEG C for 15 to 30 minutes under high pressure.

The present invention can prevent various adult diseases such as atherosclerosis, myocardial infarction, hypertension, angina pectoris, and stroke by containing a fermented extract of Gamma Amino Butyric Acid (GABA) And so on.

1 is a flowchart showing a method for producing a functional kochujang containing a starch fermented extract according to the present invention
Fig. 2 is a flow chart showing a method for producing the starch fermentation extract of Fig. 1

In order to accomplish the above-mentioned effects, the present invention provides a functional kochujang containing a top-fermented extract and a method of manufacturing the same, wherein only parts necessary for understanding the technical structure of the present invention are explained, It will be omitted so as not to be seen.

The functional kochujang containing the starch fermented extract according to the present invention contains 15 to 28% by weight of red pepper powder, 5 to 40% by weight of a starch fermentation extract, 15 to 19% by weight of garlic, 3 to 7% by weight of meju, 20 to 25% % Of glutinous rice, 2 to 6 wt% of glutinous rice, and 5 to 10 wt% of salt of sunflower.

As shown in Fig. 1, the preparation method is as follows: 15 to 28% by weight of red pepper powder, 5 to 40% by weight of starch fermented extract, 15 to 19% by weight of garlic, 3 to 7% by weight of meju, (S100) mixing 2 to 6% by weight of glutinous rice, 5 to 10% by weight of salt of sunflower; And aging the mixture at a temperature of 15 to 20 DEG C for 5 to 7 months (S200).

Here, the red pepper powder, garlic, meju powder, sweet potato, glutinous rice, and sun salt are typical materials of kochujang, and the manufacturing method thereof is also a conventional manufacturing method, and its detailed description and critical meaning are omitted. Can be appropriately adjusted by the taste of a consumer or an individual, regional characteristics, and the like.

That is, the present invention is characterized in that a starch fermented extract is added in the production of kochujang.

The extract according to the present invention is one kind of algae containing a large amount of amino acids (such as glutamic acid and aspartic acid). As shown in FIG. 2, the extract of the starch fermentation extract has a high temperature of 120 to 125 ° C for 15 to 30 minutes (D100) in which the microorganism is inoculated into the culture medium and at least one of lactic acid bacteria and yeast is inoculated and fermented under aerobic or anaerobic conditions according to the microorganism to convert glutamate into gamma aminobutyric acid (GABA) A fermentation step (D200) for inducing degradation of the polysaccharide into a monosaccharide and an oligosaccharide; and a sterilization step (D300) for sterilizing the fermented extract produced after the fermentation step at 120 to 125 DEG C for 15 to 30 minutes.

Specifically, the above-described fermentation broth extract is desalted by washing with water with a medium preparing step (D100). After that, it is preferable to mix hot water and water at a ratio of 1: 5 to 1:15 and then autoclaving at 120 to 125 ° C for 15 to 30 minutes. Here, it is also possible to replace water with an extract of a natural product containing glutamate (e.g., seaweed extract, oyster extract, or a mixture thereof) or a concentrate. High temperature autoclaving can be carried out by a high temperature autoclave which is widely used in the art. The sterilization of the microorganisms and the various nutritional components including the glutamate and the seaweed polysaccharide contained in the seaweed can be extracted by the high temperature autoclaving.

On the other hand, conventionally, a method (liquid fermentation method) in which seaweed is extracted, the extract is separated and sterilized and used as a medium (liquid fermentation method) is adopted, but in the present invention, the whole seaweed is not subjected to extraction, Lt; / RTI > That is, the culture medium of the present invention is characterized in that it is made of a whole lotus root. In addition, it is possible to extract various nutrients including glutamate and seaweed polysaccharide, as well as sterilization of microorganisms by sterilizing the entire body by autoclaving at a high temperature without any separate extraction process.

In the present invention, it is preferable to add rice bran to the medium. That is, it is preferable to prepare a medium by subjecting rice bran to high-temperature sterilization treatment with seaweed. The 'rice bran' is a by-product that occurs during rice cultivation and is also called rice bran. Rice bran is preferably in the form of powder, and its thickness is preferably 50 to 100 mesh. The rice bran is preferably added in an amount of 1 to 3% (w / w) based on the total weight of the medium. Rice bran is an important medium component that can promote fermentation by promoting the growth of microorganisms. It extracts GABA contained in itself and not only increases the amount of GABA in the fermented product, but also enhances flavor It is also excellent.

In addition, in the present invention, it is preferable to add a natural product containing glutamate to the medium to further increase the amount of GABA produced in the final fermentation extract. Natural products containing glutamate may be, but are not limited to, oysters, oyster extracts, kelp extracts, mixtures thereof, concentrates of the respective concentrates or mixtures. Oysters, oyster extracts and the like are particularly preferable because they further reinforce the functional ingredient such as taurine and the tasting ingredient in the starch fermentation extract of the present invention.

The natural product is preferably added in an amount of 1 to 10% (w / w) based on the total weight of the culture medium. The extract is preferably a hot-water extract of a natural product containing glutamate. In order to effectively remove the polymeric viscous polysaccharides such as alginic acid (seaweed) for the purpose of improving the flavor after hot water extraction, The filtrate obtained by fractionation of the fraction is more preferable.

In addition, in the present invention, a compound containing glutamate may be added to the medium to further increase the amount of the final fermentation extract GABA. Typically, MSG (Mono Sodium Glutamate) may be mentioned as a compound, but is not limited thereto. The compound is added in a small amount, preferably 1 to 10% (w / w), preferably 1 to 2% (w / w) based on the total weight of the medium.

In the fermentation step (D200), the fermenting microorganism may be lactic acid bacteria, yeast, or both.

Lactic acid bacteria belonging to the genus Lactobacillus, Streptococcus, Bifidobacterium, Leuconostace, Pediococcus and Lactococcus can be used in the present invention. Preferably, Lactobacillus brevis is used as the lactic acid bacteria. More preferably, Lactobacillus brevis BJ-20 (KCTC11377BP) is used.

As the yeast in the present invention, yeasts belonging to the genus Saccharomyces, genus Kerosome, genus Kluberomyces, genus Hanendra, genus Candida, and genus Pichia can be used. Preferably, Saccharomyces cerevisiae is used. In particular, the yeast can eliminate the sour taste necessarily produced when the fermentation by the lactic acid bacteria is removed, and the flavor of the fermentation product such as the removal of the seaweed and the appearance of the savory aroma and the sweetness can be generally improved.

At least one microorganism of lactic acid bacteria or yeast is inoculated into the medium prepared in the previous step and cultured. Microorganisms should be inoculated in an amount of 0.1 to 5% (v / v) relative to the total medium. When lactic acid bacteria and yeast are used at the same time, the lactic acid bacteria and the yeast are preferably inoculated at a ratio of 1 to 3: 3 to 1. Fermentation is carried out at 25 ~ 40 ℃ for 2 ~ 4 days.

In the present invention, fermentation is carried out under aerobic or anaerobic conditions depending on the microorganism. In the case of lactic acid bacteria, both the aerobic condition and the anaerobic condition are all acceptable, but the anaerobic condition is more preferable. In the case of yeast, it is particularly preferable to cultivate under anaerobic conditions. In the present invention, the anaerobic condition is a concept including a 'sub-anaerobic condition'. The quasi-anaerobic condition means a condition in which the inflow of oxygen is inhibited during the culture and the microorganism uses oxygen existing in the incubator.

In the fermentation stage, not only the glutamate in the above-described high-temperature sterilization step is converted into GABA (gamma aminobutyric acid or 4-aminobutyric acid) but also the glutamate is continuously extracted from the top in the fermentation stage and this glutamate is also converted into GABA. Further, when a natural product or a compound containing glutamate is added to the medium, the glutamate derived from the natural product or the compound is also converted to GABA. In addition, seaweed polysaccharides (eg, fucoidan, fucoidan) derived from natural products containing seaweed and glutamate are degraded into monosaccharides (eg, fucose and fucose) and oligosaccharides, An extract can be obtained.

Conventionally, only a limited amount of glutamate and seaweed polysaccharide in the extract can be used by fermenting the sterilized seaweed extract with high temperature sterilization and using it as a medium. In contrast, in the present invention, high temperature sterilization and fermentation Since the natural glutamate is continuously extracted from the top, it is possible to use a larger amount of glutamate than the prior art. Therefore, finally, a high-yield GABA and a starch fermentation extract containing monosaccharide and oligosaccharide derived from seaweed polysaccharide are obtained .

Also, in the sterilization step (D300), the fermented extract is further autoclaved at 120 to 125 DEG C for 15 to 30 minutes after fermentation. High temperature autoclaving can be carried out by a high temperature autoclave which is widely used in the art. The microorganisms present in the fermented extract can be sterilized by high-temperature autoclaving.

On the other hand, when the content of the above-mentioned fermentation broth is less than 5% by weight, various effects according to GABA (Gamma Amino Butyric Acid) may be insufficient. When the content exceeds 40% by weight, taste, There is a concern.

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the functional kochujang containing the starch fermented extract according to the present invention will be described in detail with reference to the following examples. However, the present invention is not limited to the following examples.

1. Preparation of extracts of starch fermentation

(Production Example 1)

The mixture was washed with cold water twice and desalted and mixed with water in a ratio of 1: 5 to 1:15, and then added with 1 to 3% of a rice bran powder (50-100 mesh) (Lactobacillus brevis BJ-20, KCTC11377BP) pre-incubated in MRS medium for 1-4 hours (v / v) relative to the total medium after autoclaving at 121 ° C for 20 minutes, And fermented at 25 ~ 35 ℃ for 2 ~ 4 days under anaerobic or aerobic conditions. After fermentation, sterilization of lactic acid bacteria is carried out at 121 ℃ for 20 minutes by high temperature autoclaving and cooling to convert natural glutamate, which is contained in a large amount to GABA, into GABA. As a result, it is possible to convert highly functional seaweed polysaccharide, And ultimately, a top-fermented extract containing high-concentration natural GABA and functional low-molecular oligosaccharide derived from top roots was prepared.

(Production Example 2)

The mixture was washed with cold water twice, desalted, and water was added 15 times as much as the weight of the starting material. The mixture was mixed with 2% by weight of rice bran powder (50-100 mesh) After cooling to 30 ° C by autoclaving at high temperature for 20 minutes, yeast (Saccharomyces cerevisiae) pre-cultured for 18 hours in YM medium was inoculated 2-5% (v / v) The fermentation was carried out under the miraculous condition. After fermentation, sterilization of microorganisms and extraction of yeast were carried out at 121 ° C for 20 minutes by high temperature autoclaving and cooling to convert the natural glutamate, which is contained in a large amount into the GABA, into a GABA component. Finally, a high - concentration natural GABA and functional low molecular weight oligosaccharide - derived starch - fermented extracts were prepared from low - molecular - weight seaweed polysaccharide with high functionality.

2. Manufacture of functional kochujang

(Example 1)

(S100) of 28% by weight of the red pepper powder, 5% by weight of the starch fermentation extract according to Production Example 1, 19% by weight of garlic, 7% by weight of meju, 25% by weight of waxy rice, 6% by weight of glutinous rice and 10% , And the mixture was aged at 18 캜 for 6 months (S200) to prepare a functional kochujang.

(Example 2)

(S100) of 15% by weight of red pepper powder, 40% by weight of the starch fermentation extract according to Production Example 2, 15% by weight of garlic, 3% by weight of meju, 20% by weight of waxy rice, 2% by weight of glutinous rice and 5% , And the mixture was aged at 18 캜 for 6 months (S200) to prepare a functional kochujang.

(Comparative Example 1)

(S100) of 18% by weight of pepper powder, 15% by weight of water, 19% by weight of garlic, 7% by weight of meju, 25% by weight of crude wax, 6% by weight of glutinous rice and 10% (S200) for 6 months to produce kochujang.

3. Evaluation of functional kochujang

(1) General composition analysis

Example 1, was compared to the normal component of the red pepper paste according to the Comparative Examples 1 and 2, water is a normal pressure heat drying method, crude protein semimicro kjedahl method, the ash is dry ashing method, crude fat soxhlet method, a saccharide is Phenol-H ₂ SO ₄ , and the results are shown in Table 1 below.

General
content(%) Example 1 Example 2 Comparative Example 1 moisture 44.74 ± 2.11 45.74 ± 2.11 43.65 + 0.64 Crude protein 5.46 + - 0.62 5.60 ± 0.62 3.45 ± 0.13 Ash 9.03 + - 0.25 9.07 ± 0.25 6.80 ± 0.01 Crude fat 2.61 ± 0.89 3.04 ± 0.89 3.26 ± 0.62 Blood sugar 38.16 + - 0.73 40.17 + - 0.73 57.16 ± 0.31

As shown in the above Table 1, there was no significant difference in the moisture content, and the crude protein and ash content were higher in the case of the functional kochujang according to Examples 1 and 2 than in the case of the kochujang according to the Comparative Example 1, Which was lower than that of kochujang. This indicates that the residual activity of functional kochujang lipase according to Examples 1 and 2 is high and the decomposition ratio of fat is high.

(2) Free amino acid analysis

The free amino acid composition of the kochujang according to Examples 1 and 2 and Comparative Example 1 was analyzed, and 250 mg of 5-sulfosalicylic acid was added to 5 g of free amino acid. The mixture was homogenized and homogenized, centrifuged (3,000 × g . The supernatant was filtered with a 0.20 μm membrane filter and then diluted with a litium citrate buffer (pH 2.2) to obtain an amino acid analyzer (Hitachi model 835-50, Japan). The results are shown in Table 2 below.

amino acid Example 1 Example 2 Comparative Example 1 Phosphoserine 1.68 1.78 1.58 Taurine 5.98 6.48 2.67 Phosphoethanolamine 0.00 0.00 3.37 Aspartic acid 13.50 12.40 8.74 Threonine 2.36 2.86 3.23 Serine 2.90 2.50 4.44 Glutamic acid 6.11 6.51 9.18 Sarcosine 0.01 0.01 0.01 Aminoaidpic acid 0.39 0.39 0.61 Glycine 0.95 0.85 2.38 Alanine 3.86 3.96 5.50 Citrulline 1.60 1.60 0.16 L-a-aminoiso-n-butyric acid 3.11 3.01 1.96 Valine 2.70 2.80 4.70 Cystine 0.18 0.18 0.00 Methionine 0.54 0.54 0.99 Cystathione 0.34 0.34 0.09 Isoleucine 1.59 1.39 4.12 Leucine 2.34 2.54 7.00 Tyrosine 1.40 1.25 2.97 Phenylalanine 1.93 1.90 5.02 b-domain 2.03 2.18 2.50 D, L-b-aminoisobutyric acid 0.00 0.00 0.56 γ-amino-n-butyric acid (GABA) 8.60 8.63 nd Ethanolamine 0.40 0.45 0.39 Hydroxylysine 0.20 0.15 0.06 Ornithine 0.69 0.65 0.91 Lysine 4.02 4.06 4.63 L-histidine 0.97 0.80 1.08 Anserine 0.50 0.67 0.85 Carnosine 0.00 0.00 0.12 Arginine 18.71 18.21 4.97 proline 10.41 10.91 15.21 Sum 100.00 100.00 100.00

As shown in Table 2, the content of proline was the highest in the case of Kochujang according to Comparative Example 1, while the content of arginine was the highest in the case of the functional Kochujang according to Examples 1 and 2. The other amino acids were Examples 1 and 2 In the case of functional kochujang according to the present invention, Taurine which has biliary production, control of cholesterol concentration, regulation of ion membrane permeability, antioxidant activity, excessive nerve excitation inhibition and aspartic acid and nerve excitement known as amino acids Amino acids such as γ-amino-n-butyric acid (GABA), which have recently been attracting attention due to their inhibitory action, sedative effect, antistress effect, normalizing action of blood pressure and renal function, .

Arginine is mainly derived from bean curd and has excellent ability to effectively reduce cholesterol, thereby inhibiting the formation of blood clots that cause coronary artery sclerosis (heart attack), improving blood circulation, enhancing immune function and maintaining male erection It is known.

(3) Amino nitrogen analysis

In general, the amino acid nitrogen is decomposed into free amino acid form during the ripening process of kochujang, and the flavor is enhanced. The higher the content, the better the taste and is used as a general quality index of kochujang. In order to evaluate the quality index and the minimum aging period of kochujang, the content of amino nitrogen was compared with that of the functional kochujang according to Examples 1 and 2 and the kochujang according to Comparative Example 1, Formol titration method. That is, 10 times of distilled water was added to a predetermined amount of the sample, and the solution was stirred for 1 hour to sufficiently dissolve it, and then adjusted to pH 8.5 with 0.1N NaOH solution. To this was added 20 mL of neutral formalin solution (pH 7.0) and neutralized to pH 8.5 with 0.1 N NaOH solution. Distilled water was used as a control instead of the sample. Amino nitrogen content was calculated using the following equation , And the results are shown in Table 3 below.

(1)

A: The appropriate consumption (mL) of 0.1 N NaOH standard solution for the sample of this test,

B: Optimum consumption of 0.1 N NaOH standard solution (mL)

D: Dilution factor F: Factor of 0.1N NaOH solution

division Content (mg%) Example 1 1715.88 + - 31.95 Example 2 1755.88 + - 31.95 Comparative Example 1 1044.80 ± 22.38

As shown in Table 3, the content of amino acid nitrogen of the functional kochujang according to Examples 1 and 2 was much higher than that of the kochujang according to Comparative Example 1, And it is considered that the minimum aging period should be estimated to be more than 5 months.

(4) Sensory evaluation

The sensory evaluations of the kochujang according to Examples 1 and 2 and Comparative Example 1 were measured, and the results are shown in Table 4 below.

The above-mentioned sensory test was conducted on 20 panelists (10 adults, male and female) of sensory test experience in the food sector, and the items such as taste, physical properties, flavor, color and overall acceptability were measured on a 9 point scale.

Item Example 1 Example 2 Comparative Example 1 flavor 8.2 8.1 7.6 Properties 6.3 6.5 5.3 incense 7.5 7.2 6.7 color 7.5 7.4 5.2 Comprehensive likelihood 7.4 7.3 6.2

Here, the sensory test value is the sum of the scores of the panel divided by the number of panels and then rounded off to the second decimal place. The higher the value, the better the sensuality.

That is, as shown in Table 4, it can be seen that the functional kochujang according to Examples 1 and 2 of the present invention exhibits the same or higher functionality than the kochujang according to Comparative Example 1.

(5) Storage stability test

The storage stability of the kochujang prepared according to Examples 1 and 2 and Comparative Example 1 at room temperature (20 ° C) was tested on the basis of the storage period at the time when the fungus was generated. The results are shown in Table 5 below.

division Example 1 Example 2 Comparative Example 1 Storage time 25th 25th 18th

As shown in Table 5, it can be seen that the functional kochujang according to Examples 1 and 2 of the present invention is more excellent in storage stability than the kochujang according to Comparative Example 1. [

Although the functional kochujang containing the starch fermented extract according to the preferred embodiment of the present invention and the preparation method thereof have been described above, the present invention is merely illustrative of the present invention, and it is to be understood that various changes and modifications may be made without departing from the technical scope of the present invention And modifications may be made by those skilled in the art.

Claims (4)

A functional kochujang containing a starch fermented extract, characterized in that it is prepared by adding a starch fermentation extract to the kochujang.
The method according to claim 1,
The functional kochujang containing the above-mentioned starch fermentation extract,
15 to 28% by weight of red pepper powder, 5 to 40% by weight of starch fermentation extract, 15 to 19% by weight of garlic, 3 to 7% by weight of meju powder, 20 to 25% by weight of zeolite, 2 to 6% by weight of glutinous rice, % ≪ tb >< tb >
A method for producing a functional kochujang containing a starch fermentation extract,
15 to 28% by weight of red pepper powder, 5 to 40% by weight of starch fermentation extract, 15 to 19% by weight of garlic, 3 to 7% by weight of meju powder, 20 to 25% by weight of zeolite, 2 to 6% by weight of glutinous rice, A mixing step (SlOO) for mixing% by weight; And
And aging the mixture at a temperature of 15 to 20 DEG C for 5 to 7 months (S200).
The method of claim 3,
The above-
A medium preparing step (D100) for preparing a medium by autoclaving at 120 to 125 DEG C for 15 to 30 minutes;
A fermentation step in which at least one microorganism of lactic acid bacteria and yeast is inoculated into the medium and fermented under aerobic or anaerobic conditions depending on the microorganism to convert glutamate into GABA (gamma aminobutyric acid) and to induce degradation of seaweed polysaccharide into monosaccharides and oligosaccharides D200); And
(D300) sterilizing the fermented extract produced after the fermentation step at a temperature of 120 to 125 DEG C for 15 to 30 minutes under high pressure.

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