KR20150067857A - Method of manufacturing hot pepper paste of anti-diabetic efficacy - Google Patents
Method of manufacturing hot pepper paste of anti-diabetic efficacy Download PDFInfo
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- KR20150067857A KR20150067857A KR1020130153029A KR20130153029A KR20150067857A KR 20150067857 A KR20150067857 A KR 20150067857A KR 1020130153029 A KR1020130153029 A KR 1020130153029A KR 20130153029 A KR20130153029 A KR 20130153029A KR 20150067857 A KR20150067857 A KR 20150067857A
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- 230000003178 anti-diabetic effect Effects 0.000 title claims abstract description 13
- 235000002568 Capsicum frutescens Nutrition 0.000 title abstract description 7
- 240000008574 Capsicum frutescens Species 0.000 title abstract description 6
- 239000003472 antidiabetic agent Substances 0.000 title abstract description 6
- 238000004519 manufacturing process Methods 0.000 title description 11
- 235000000346 sugar Nutrition 0.000 claims abstract description 26
- 102000004190 Enzymes Human genes 0.000 claims abstract description 21
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- 238000000034 method Methods 0.000 claims abstract description 12
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- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 6
- 206010012601 diabetes mellitus Diseases 0.000 abstract description 11
- 235000002566 Capsicum Nutrition 0.000 abstract description 9
- 239000006002 Pepper Substances 0.000 abstract description 9
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- 230000000694 effects Effects 0.000 abstract description 6
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- 239000005715 Fructose Substances 0.000 description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 2
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- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
- YKPUWZUDDOIDPM-SOFGYWHQSA-N capsaicin Chemical compound COC1=CC(CNC(=O)CCCC\C=C\C(C)C)=CC=C1O YKPUWZUDDOIDPM-SOFGYWHQSA-N 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
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- 229940077274 Alpha glucosidase inhibitor Drugs 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
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- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
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- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
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- 235000017663 capsaicin Nutrition 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/328—Foods, ingredients or supplements having a functional effect on health having effect on glycaemic control and diabetes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/14—Extraction
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- Polymers & Plastics (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
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- Botany (AREA)
- Microbiology (AREA)
- Mycology (AREA)
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- Biotechnology (AREA)
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- Medicines Containing Plant Substances (AREA)
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Abstract
Description
본 발명은 항당뇨 효능이 있는 고추장 제조방법에 관한 것으로, 보다 상세하게는 항당뇨 효능을 가진 고춧잎의 효소발효액을 첨가한 고추장의 제조방법에 관한 것이다.
More particularly, the present invention relates to a method for producing a koji paste containing an enzyme fermentation broth of a leafy leaf having an anti-diabetic effect.
비빔밥 불고기 등의 주요 식재료인 장류는 한식세계화의 핵심요소로서 수출산업화 잠재력이 충분할 뿐만 아니라 항암 비만방지 등 건강기능성과 영양학적 우수성이 밝혀지면서 최근의 식품소비 트렌드에 부합해 관련 시장에 대한 가치가 재조명되고 있다.The main foodstuff such as bibimbap bulgogi is a key element of globalization of Korean food. It has not only sufficient potential for export industrialization but also has the health functional and nutritional excellence such as prevention of anti-cancer obesity. .
국내 장류산업 규모는 꾸준히 증가하고 있으나 출하액이 2008년 7052억 원, 2009년 9211억 원, 2010년 9342억 원으로 그 속도가 둔화되고 있다. 국내산 원료의 안정적인 확보의 어려움, 제조업체의 영세성, 품질관리의 한계와 홍보 마케팅 부족, 품질의 균일화 등 개선해야할 부분이 많다.The domestic soybean industry is steadily growing, but the shipment rate is slowing to 705.2 billion won in 2008, 92.1 billion won in 2009, and 934.2 billion won in 2010. There are many areas that need improvement such as difficulty in securing domestic raw materials, smallness of manufacturers, limitations of quality control, lack of publicity marketing, and uniformity of quality.
일반적으로 고추장은 분말상태의 메주와 고춧가루 및 기타의 재료를 혼합한 후, 숙성시켜 만든 것으로, 우리의 음식 문화에 없어서는 안되는 우리의 고유한 장류 중의 하나이며, 고추분, 찹쌀, 콩의 발효물에서 유래된 단백질, 당류, 카로틴, 비타민과 캡사이신, 대두 펩타이드 등 영양성분 및 생리활성 물질이 함유되고, 매운맛, 단맛, 감칠맛이 잘 조화된 특성이 있어 칠리, 타바스코 및 토마토 케찹과 같은 서양의 다용도 소스 못지 않게 각종 요리에 사용하고 있다.Generally, Kochujang is one of our unique kinds of soy sauce which is essential for our food culture. It is made by mixing meju with powdered red pepper powder and other ingredients and then aging. It is a fermented product of red pepper powder, glutinous rice, Contains nutritional and physiologically active substances such as derived proteins, saccharides, carotene, vitamins, capsaicin and soy peptides, and has a harmonious blend of spicy, sweet and savory flavors. It is a versatile source of Western products such as chili, tabasco and tomato ketchup. I have been using it for various dishes.
특히 최근에 들어 우리 고유의 음식 또는 양념류를 외국에 널리 알리고자 많은 종류의 음식과 양념류를 현시대의 음식 문화에 맞도록 개발하고 있으며, 여러가지 기능성 성분을 첨가하여 전통음식의 고급화를 도모하고 있다.
Especially recently, in order to introduce our own food or condiments to foreign countries, we are developing many types of food and condiments to match the current food culture and adding various functional ingredients to enhance the quality of traditional foods.
설탕의 유해성에 대해서 논란이 많다. 설탕은 칼로리가 높아 비만, 당뇨 등 성인병의 원인이 될 뿐만 아니라, 체내의 미네랄을 훼손하며, 면역 시스템의 저항력을 저하시킬 수 있고, 유익한 콜레스테롤 수치를 저하시키는 등의 수많은 유해성이 알려져 왔다.There is much controversy about the harmfulness of sugar. Sugar has a high calorie content, which not only causes adult diseases such as obesity and diabetes but also damages the body's minerals, decreases the resistance of the immune system, and lowers the beneficial cholesterol level.
한편 발효는 설탕의 유해성을 유익성으로 전환시켜주는 것으로서, 발효로 생성된 효소액의 전화당분의 효능은 다음과 같다. 전화당분인 포도당, 과당은 소화과정없이 생체 에너지로 흡수되어 면역장기인 비장에 정기와 양분을 공급하여 준다. 설탕처럼 체내에서 중요 영양소를 소모시키지 않으므로 몸의 영양균형이 잡히고 신진대사의 조화를 이루게 한다. 체내에서 다시 소화과정이 없이 흡수되므로 노약자들의 기력회복을 하는데 빠른 효과가 있다. 비장이 건강해지면 면역력이 회복되어 암세포를 소멸시키는 백혈구가 활성화되고 혈액이 깨끗해진다. 소화작용이 필요없으므로 췌장은 과로에서 벗어나 혈당 호르몬 작용이 정상 회복되어 당뇨의 근본치유에 도움이 된다.
On the other hand, fermentation turns the harmfulness of sugar into a beneficial one, and the efficacy of the sugar solution of the enzyme solution produced by fermentation is as follows. Phosphorus glucose and fructose are absorbed by living energy without digestion process and supply regular and nutrients to the spleen which is an immunological organs. It does not consume important nutrients in the body like sugar, so nutritional balance of the body is made and harmonization of metabolism is made. Since it is absorbed without digestion process in the body, it has a quick effect for the elderly people to recover their energy. When the spleen is healthy, the immune system is restored and white blood cells, which destroy the cancer cells, are activated and the blood is cleaned. Since digestion is not necessary, the pancreas is released from overwork and normal blood sugar hormone action is restored, which is helpful for the essential healing of diabetes.
이에 최근의 웰빙 열풍으로 인한 기능성 식품의 소비 유행에 부합하며, 유해한 설탕의 함유량을 낮추면서, 건강에 유익한 기능성 성분이 함유된 기능성 고추장을 개발하고자 하는 필요성이 있다.
Accordingly, there is a need to develop a functional kochujang containing functional ingredients beneficial to health, while meeting the consumption trend of functional foods due to the recent well-being craze and lowering the content of harmful sugars.
본 발명은 상기와 같은 문제점을 해결하기 위하여 안출된 것으로, 당뇨를 예방하는 효과가 좋은 항당뇨 고추장을 제조하는 방법을 제공하는데 그 목적이 있다.Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made in view of the above problems, and it is an object of the present invention to provide a method for producing an anti-diabetic kochujang which is effective for preventing diabetes.
본 발명의 다른 목적은 설탕의 함량을 감소시켜 당뇨를 예방하는데 효과가 있는 항당뇨 고추장을 제조하는 방법을 제공하는 것이다.Another object of the present invention is to provide a method for producing an anti-diabetic kochujang which is effective in reducing diabetes by reducing the sugar content.
본 발명의 다른 목적은 새로운 미감을 제공하는 푸른색 고추장을 제조하는 방법을 제공하는 것이다.
Another object of the present invention is to provide a method for producing a blue koji paste which provides a new aesthetic.
본 발명은 상기의 목적을 달성하기 위한 것으로, 고춧잎의 효소액을 제조하는 단계; 상기 효소액을 첨가하여 고추장을 제조하는 단계를 포함하는 고추장 제조방법을 제공한다.In order to achieve the above object, the present invention provides a method for producing an enzyme solution, And adding the enzyme solution to prepare a red pepper paste.
또한, 상기 고춧잎의 효소액을 제조하는 단계는, (a) 항당뇨 효능을 가진 고춧잎에 설탕을 첨가하여 혼합물을 제조하는 단계; (b) 상기 혼합물을 25 ~ 45℃의 온도에서 3 ~ 6개월 동안 숙성시키는 단계; (c) 상기 숙성된 고춧잎으로부터 추출액을 추출하는 단계; 및 (d) 상기 추출액을 6 ~ 18개월 동안 추가 숙성시켜 효소액을 제조하는 단계를 포함하는 것을 특징으로 한다.In addition, the step of preparing the enzyme solution of the hot pepper leaf may include the steps of: (a) preparing a mixture by adding sugar to a leaflet having antidiabetic effect; (b) aging the mixture at a temperature of 25 to 45 DEG C for 3 to 6 months; (c) extracting the extract from the aged green leaf; And (d) further aging the extract for 6 to 18 months to prepare an enzyme solution.
또한, 상기 (a) 단계에서 고춧잎과 설탕의 혼합 부피비는 1:9 ~ 9:1인 것을 특징으로 한다.In the step (a), the mixed volume ratio of the green leaf and the sugar is 1: 9 to 9: 1.
또한, 상기 고추장을 제조하는 단계는 붉은 고춧가루 분말 또는 푸른 고춧가루 분말을 사용하는 것을 특징으로 한다.
In addition, the step of preparing the red pepper paste is characterized by using a red pepper powder or a blue pepper powder.
본 발명에 의하면, 당뇨를 예방하는 효과가 좋은 항당뇨 고추장을 제조하는 방법으로서, 고춧잎을 이용하는 방법 및 설탕의 함량을 감소시켜 당뇨를 예방하는데 효과가 있는 항당뇨 고추장을 제조하는 방법을 제공할 수 있으며, 새로운 미감을 제공하는 푸른색 고추장을 제조하는 방법을 제공할 수 있다.
According to the present invention, it is possible to provide a method of producing an anti-diabetic kochujang having an effect of preventing diabetes, a method of using a green leaf, and a method of producing an anti-diabetic kochujang which is effective in preventing diabetes by reducing sugar content And can provide a method of manufacturing a blue koji paste that provides a new aesthetic.
본 발명은, 고춧잎의 효소액을 제조하는 단계; 상기 효소액을 첨가하여 고추장을 제조하는 단계를 포함하는 고추장 제조방법에 관한 것이다.
The present invention relates to a process for producing an enzyme solution of a green leaf, And adding the enzyme solution to produce a red pepper paste.
이하, 본 발명을 상세히 설명한다.
Hereinafter, the present invention will be described in detail.
본 발명은 기능성 고추장을 제조하는 방법에 관한 것으로, 특히 항당뇨 효능을 가진 고춧잎을 이용하여 당뇨 예방에 효과가 좋은 고추장을 제조하는 방법에 관한 것이다. 또한 고추장에 사용되는 설탕의 사용량을 감소하기 위하여 설탕을 대체하는 고춧잎의 효소액을 사용하는데, 효소액에는 설탕이 발효되어 전환된 포도당, 과당 등의 단당류나 이당류가 포함되어 있어 단맛을 유지하면서도 설탕의 함량을 줄일 수 있다.The present invention relates to a method for producing a functional kochujang, and more particularly, to a method for producing a kochujang having an effective antidiabetic effect by using a green leaf having an anti-diabetic effect. In order to reduce the amount of sugar used in the kochujang, an enzyme solution of a pepper leaf substitute for sugar is used. The enzyme solution contains monosaccharides such as glucose and fructose converted into fermented sugar and disaccharides, .
상기와 같은 목적을 달성하기 위한 본 발명의 일실시예로서 고춧잎의 효소액을 제조하는 단계는 다음과 같은 단계들을 포함하고 있다.In order to accomplish the above object, an embodiment of the present invention includes the steps of producing an enzyme solution of a green leaf by the following steps.
(a) 항당뇨 효능을 가진 고춧잎에 설탕을 첨가하여 혼합물을 제조하는 단계(a) preparing a mixture by adding sugar to a green leaf having an anti-diabetic effect
고춧잎과 설탕의 혼합시 고춧잎이 설탕에 충분히 접촉될 수 있을 정도의 양을 첨가하며, 일실시예로 상기 혼합물 중 고춧잎과 설탕의 혼합 부피비는 1:9 ~ 9:1의 범위내에서 사용될 수 있다.
In an embodiment, the mixing ratio of the mixture of green leaf and sugar in the mixture may be in the range of 1: 9 to 9: 1 .
(b) 상기 혼합물을 일정 온도에서 일정기간 동안 숙성시키는 단계(b) aging the mixture at a constant temperature for a period of time
상기 숙성 단계에서의 온도는 25 ~ 45℃의 범위에서 행하는 것이 바람직하다. 25℃ 미만의 온도에서 숙성하는 경우 미생물의 생육온도가 되지 않아 충분한 발효가 진행되지 않으며, 45℃를 초과하는 경우 너무 고온이라 미생물의 활성이 더디어지므로 바람직하지 않다.The temperature in the aging step is preferably in the range of 25 to 45 캜. If aging is carried out at a temperature lower than 25 캜, the microbial growth temperature will not be sufficient and sufficient fermentation will not proceed. If the temperature exceeds 45 캜, the microorganism will become too hot, which is undesirable.
또한, 상기 숙성 기간은 3 ~ 6개월 동안 진행하는 것이 바람직한데, 3개월 미만의 기간은 아직 충분한 발효가 되지 않은 기간이며, 6개월이 넘으면 발효가 너무 진행되어 발효 효율이 떨어지기 때문에 바람직하지 않다.
The fermentation period is preferably 3 to 6 months, but the fermentation time is less than 3 months and the fermentation efficiency is lowered when the fermentation time is longer than 6 months, which is not preferable .
(c) 상기 숙성된 고춧잎으로부터 추출액을 추출하는 단계(c) extracting the extract from the aged green leaf
상기 숙성된 고춧잎을 걸러서 추출액만을 수득한다.
The aged leaf is filtered to obtain only the extract.
(d) 상기 추출액을 일정기간 동안 추가 숙성시켜 효소액을 제조하는 단계(d) further aging the extract solution for a predetermined period of time to prepare an enzyme solution
상기 추출된 효소액을 상온에 보관하여 추가 숙성을 하는 단계로서, 그 기간은 6 ~ 18개월 동안 진행한다. 6개월 미만의 기간동안 추가 숙성을 하는 경우, 충분한 숙성이 이루어지지 않아, 설탕의 단당류 전환이 충분하지 않을 수 있으며, 18개월을 넘는 기간동안 숙성이 되면, 자칫 부패가 진행될 수도 있기 때문이다.
The extracted enzyme solution is stored at room temperature for further aging, and the period of time is 6 to 18 months. In the case of additional aging for less than 6 months, sufficient aging may not be achieved, sugar monosaccharide conversion may not be sufficient, and aging for more than 18 months may lead to corruption.
본 발명의 일실시예로서 상기 고추장을 제조하는 단계는 일반적으로 이루어지는 고추장의 제조방법을 따를 수 있다.As an embodiment of the present invention, the step of preparing the kochujang may be performed according to a general method of manufacturing a kochujang.
본 발명의 일실시예로서, 상기 고추장의 제조시 붉은 고춧가루 분말을 첨가하여 붉은색의 고추장을 제조할 수 있다.As an embodiment of the present invention, red pepper powder may be added to the red pepper powder during the production of the red pepper paste.
본 발명의 일실시예로서, 상기 고추장의 제조시 풋고추를 건조하여 분말화한 푸른 고춧가루 분말을 사용하여 푸른색을 띠는 고추장을 제조할 수 있다. 풋고추 분말을 이용하여 푸른 고추장을 제조하는 경우, 그 독특한 색감에 의하여 미감을 환기시킬 수 있으며, 특히 초록색이 가지는 이미지로부터 건강 기능성 고추장의 효능을 효율적으로 강조할 수 있는 추가 효과를 거둘 수 있다.
As an embodiment of the present invention, the green pepper paste having a blue color can be prepared by using the green pepper powder which is dried and pulverized when the green pepper paste is dried. When green pepper paste is prepared by using green pepper powder, it is possible to ventilate the aesthetic sense by its unique color, and in particular, to further enhance the efficacy of health-functional pepper paste from the image of green color.
항당뇨 효능을 가진 고춧잎(고추품종 '원기 1호)은 당뇨를 예방하는 기능이 일반 고추보다 우수한 품종으로서, 탄수화물의 소화흡수율을 저하시켜 혈당치를 낮추는 AGI 성분이 일반 품종의 고추보다 많이 들어있는 고추이다. Antioxidant effect of pepper leaves (Pepper varieties 'Janggi 1') is an excellent variety to prevent diabetes than general pepper. It is a kind of AGI which lowers the digestion rate of carbohydrates and lowers blood glucose level. to be.
AGI는 α-glucosidase inhibitor로서 당뇨병과 비만증 및 과당증 등 고혈당으로부터 기인하는 성인병에 우수한 효과를 보이는 물질로서, 이러한 물질을 많이 함유하고 있는 고춧잎을 이용하는 식품은 당뇨에 탁월한 효과가 있는 기능성 식품이 될 것이다.AGI is an α-glucosidase inhibitor that exerts excellent effects on adult diseases caused by hyperglycemia, such as diabetes, obesity and hyperglycemia. Foods that utilize such leafy leaves will become functional foods with excellent effects on diabetes .
또한 고추장의 제조시 첨가되는 설탕의 경우, 고추장의 맛을 위하여 생략할 수 없는 재료임에도 불구하고, 설탕의 유해성 때문에 기피되고 있는 물질이다. 따라서 설탕의 함량은 줄이면서도 고추장의 맛은 유지할 수 있도록 하기 위하여 항당뇨 고춧잎을 효소발효한 효소액을 첨가하여 설탕 대신 첨가하도록 하였다. 이와 같은 제조방법에 의하여 설탕의 함량을 감소시킬 수 있어 비만 등의 성인병의 원인이 되는 설탕의 유해성을 피할 수 있으며, 고춧잎의 항당뇨 효과를 배가시켜 당뇨에 효능이 우수한 고추장을 제조할 수 있다.
In addition, the sugar added in the preparation of kochujang is a substance which is avoided due to the harmfulness of sugar, although it can not be omitted for the taste of kochujang. Therefore, in order to maintain the taste of kochujang while reducing the content of sugar, an enzyme solution fermented with enzyme was added instead of sugar. By such a preparation method, the content of sugar can be reduced, so that the harmfulness of sugar, which is a cause of adult diseases such as obesity, can be avoided, and the anti-diabetic effect of the red pepper leaves can be doubled to produce a high-
Claims (4)
상기 효소액을 첨가하여 고추장을 제조하는 단계
를 포함하는 고추장 제조방법.
Preparing an enzyme solution of a green leaf;
Adding the enzyme solution to prepare a red pepper paste
≪ / RTI >
상기 고춧잎의 효소액을 제조하는 단계는,
(a) 항당뇨 효능을 가진 고춧잎에 설탕을 첨가하여 혼합물을 제조하는 단계;
(b) 상기 혼합물을 25 ~ 45℃의 온도에서 3 ~ 6개월 동안 숙성시키는 단계;
(c) 상기 숙성된 고춧잎으로부터 추출액을 추출하는 단계;및
(d) 상기 추출액을 6 ~ 18개월 동안 추가 숙성시켜 효소액을 제조하는 단계
를 포함하는 것을 특징으로 하는 고추장 제조방법.
The method according to claim 1,
The step of preparing the enzyme solution of the leaf-
(a) preparing a mixture by adding sugar to a green leaf having antidiabetic effect;
(b) aging the mixture at a temperature of 25 to 45 DEG C for 3 to 6 months;
(c) extracting the extract from the aged green leaf; and
(d) further aging the extract for 6 to 18 months to prepare an enzyme solution
≪ / RTI >
상기 (a) 단계에서 고춧잎과 설탕의 혼합 부피비는 1:9 ~ 9:1인 것을 특징으로 하는 고추장 제조방법.
3. The method of claim 2,
Wherein the mixed volume ratio of the green leaf to the sugar in the step (a) is 1: 9 to 9: 1.
상기 고추장을 제조하는 단계는 붉은 고춧가루 분말 또는 푸른 고춧가루 분말을 사용하는 것을 특징으로 하는 고추장 제조방법.
4. The method according to any one of claims 1 to 3,
Wherein the step of preparing the red pepper paste comprises using red pepper powder or green pepper powder.
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| KR20210052695A (en) * | 2019-10-30 | 2021-05-11 | 농업회사법인 주식회사 별빛농장 | Method for producing paprika seasoning sauce for seasoned meat |
| KR102576463B1 (en) * | 2022-10-13 | 2023-09-11 | 고덕상 | Method for manufacturing traditional fermented food using mineral catalyst |
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| KR20210052695A (en) * | 2019-10-30 | 2021-05-11 | 농업회사법인 주식회사 별빛농장 | Method for producing paprika seasoning sauce for seasoned meat |
| KR102576463B1 (en) * | 2022-10-13 | 2023-09-11 | 고덕상 | Method for manufacturing traditional fermented food using mineral catalyst |
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