KR20150072967A - Thick soy paste mixed with red peppers containing Schizandrae Fructus, a process for the preparation thereof, and a dish comprising the same - Google Patents

Abstract

Provided are a red pepper paste containing Schisandrae Fructus, which comprises 8-20 parts by weight of pulverized materials of Schisandrae Fructus including seeds and 140-220 parts by weight of grain syrup with respect to 100 parts by weight of red pepper powder, a preparation method thereof, and a dish comprising the red pepper paste containing Schisandrae Fructus.

Description

[0001] The present invention relates to an omelet, an omelet, an omelet, an omelet, an omelet, an omelet, an omelet, an omelet,

More particularly, the present invention relates to a method for producing omija, comprising the steps of: preparing a whole omija nutrient composition and a number of leaves and / or stems of omija The present invention also relates to a method for manufacturing omija kochujang, which comprises both an extract of omija and an omija as well as an omija kochujang, which can be easily produced and improved in palatability, functionality and convenience.

Kochujang is a traditional fermented food in Korea that has been traditionally made from home. Due to economic growth and social participation of women in recent years, it is very rare to directly produce and eat kochujang at home, and it is easy to purchase and use the product that is mass-produced and sold in factories according to the taste of the public. As a result, consumers are demanding to develop functional kochujang as well as being more palatable and nutritious, and are striving to develop differentiated kochujang which is more competitive in the company standpoint.

In Oriental medicine, the taste of food is divided into five major categories. The five flavors fit well with not only the taste but also the odor. The liver is sour, the lungs are spicy, the heart is bitter, and the spleen and kidney are energized by sweetness and salty, respectively. It is Schizandrae Fructus that has all these oomi.

According to the herbal gangmok, the omija has the shell and the flesh and the seeds are both spicy and spicy. Because of these five flavors, it is said to be Omiza. Donguibogam said he was very wary about the efficacy of Omija, brightening the eyes, strengthening the herb, strengthening the man's vitality, releasing the poisoning, coughing, and coughing.

In addition, Omija is composed of protein, calcium, phosphorus, iron, and vitamin B1. It has strong acidity and excellent anti-fatigue effect because it contains many organic acids such as malic acid and tartaric acid. Therefore, healthy people eat Omija about 30 minutes after the increase in mental and physical activity and feel less fatigue, this effect lasts three to four hours.

In addition, it has been found that Omiza has liver protective effects such as improving symptoms when administered to patients with hepatitis. In addition, Omija prevents stress ulcers, inhibits gastric secretion, has an analgesic effect, and has an inhibitory effect on various bacteria.

In addition, Omija controls cardiovascular function in the cardiovascular system, improves blood circulation disturbance, strengthens the central nervous system responsiveness, strengthens brain function, stabilizes mental function and prevents dementia. It is said to be good.

Orthopedically, Omija is highly effective in helping the lungs, and can be effectively used for coughing and sputum symptoms of people who are in air-tight environments, who are very well aware of coughing and asthma in patients with chronic bronchiectasis. In addition, lowering blood sugar level helps to relieve thirst in patients with diabetes.

As described above, Omiza has been widely used as a food or herbal medicine which is very beneficial for improving vigor, fatigue, liver protection, gastrointestinal protection, analgesic, antibacterial, improvement of circulatory function, improvement of brain function and blood glucose control. Food is also being developed.

This kind of omelet was also developed. Patent Document 1 discloses a red pepper paste containing an omija enzyme. In patent document 1, chili paste is prepared by adding chili powder, salt, and meju powder to an aged fermentation mixture obtained by mixing an omiza enzyme with glutinous rice flour, and the omiza enzyme is prepared by aging omiza with sugar, Add sugar to the juice and mature at 10-25 ° C for 2-3 months. Namely, the omija kochujang of Patent Document 1 contains an enzyme of Omija pulp which removed the seed from Omija and can not contain the taste and nutrition of the seed. In addition, there is a problem that since the omija enzyme can be manufactured after the preparation of the omija enzyme, which takes a considerable period of time, it takes a lot of time and effort to manufacture the omija.

Patent Document 2 discloses that omija is cooked together with meju and then steamed in a mortar together, followed by molding into meju, followed by drying to prepare meju, followed by preparing miso and adding miso powder when preparing miso. The omija kochujang of Patent Document 2 can produce omija kochujang by adding omija together with mesjun during the manufacture of meju, but the taste of omija can be altered due to fermentation. In the case of using omija from the production of meju, There is a problem that it can take a lot of time and effort because it can be troublesome.

Therefore, it is necessary to develop Omija kochujang, which can be manufactured more easily, while containing all the nutritional ingredients of Omija and enhancing palatability.

1. Korean Patent Publication 2009-0076533 2. Korean Patent Publication 2008-0009793

The object of the present invention is to provide a method for producing omiza, which can feel all the omis of omija and can be produced simply as it can show the efficacy of omija as well as all the active ingredients of seeds, leaves and stems of omija, , Functionality, and convenience are all improved.

Another object of the present invention is to provide a process for producing omega-kochujang in which the above-mentioned tastiness, functionality, and convenience are all improved.

Yet another object of the present invention is to provide a dish made with Omija kochujang improved in both taste, functionality, and convenience.

In order to achieve the above object, one aspect of the present invention is

And 8-20 parts by weight of crushed commodity including seeds and 140-220 parts by weight of crude crumbs per 100 parts by weight of red pepper powder.

In another aspect of the present invention,

Preparing a stem and / or pure water extract of Schizandra chinensis; heating and filtering the leaves and / or stems of the Schizandra chinensis; And

8-20 parts by weight of ground powder of omija containing seeds, 140-220 parts by weight of morning syrup, 30-50 parts by weight of meju powder, 10-35 parts by weight of sun dried salt, And 50 to 80 parts by weight of a water extract.

According to another aspect of the present invention, there is provided a dish including an omija kochujang according to one aspect of the present invention.

Hereinafter, the present invention will be described in more detail.

All technical terms used in the present invention are used in the sense that they are generally understood by those of ordinary skill in the relevant field of the present invention unless otherwise defined. In addition, preferred methods or samples are described in this specification, but similar or equivalent ones are also included in the scope of the present invention. The contents of all publications referred to in this specification are incorporated herein by reference in their entirety.

The present inventors have found that, in the production of kojoojang using omija, only the enzyme or the omija powder using only the omija alone is contained, and furthermore, the omija seed is not separated and the comminuted product is pulverized together with all the nutrients contained in the omija We developed Omija kochujang. In addition, in order to further improve palatability, ocher chestnut was added together with chrysanthemum, so that omija and jochong were mixed together to improve the palatability. In addition, Omija, Omija leaves and stem water extracts are further included to maximize the nutritional value of Omija kochujang. Also, it is possible to develop Omija kochujang which can be manufactured using ordinary meju powder without the need to prepare omija enzyme or omija-containing meju that requires a long time fermentation process, which requires a long process of fermentation and aging using omija Respectively.

Accordingly, in one aspect of the present invention,

And 8-20 parts by weight of crushed commodity including seeds and 140-220 parts by weight of crude crumbs per 100 parts by weight of red pepper powder.

The crushed material of the omija including the seeds can be prepared by grinding the omija directly into a crusher without separating the seeds. The comminuted comminuted comminuted comminuted comminuted comminuted comminuted comminuted comminuted comminuted comminuted comminuted comminuted comminuted comminuted comminuted comminuted comminuted comminuted comminuted comminuted comminuted comminuted comminuted comminuted comminuted comminuted comminuted comminuted comminuted comminuted comminuted comminuted comminuted comminuted comminuted comminuted urine The medicinal ingredient of Omija is known to be contained in seeds more than the flesh of Omija. Therefore, the above-mentioned Omija kochujang according to the present invention can be said to be a kochujang having a remarkably improved functionality because it contains all the nutritional ingredients contained in the seeds of Omija containing the crushed material of omija including seeds. In addition, since bitterness and pungent taste are contained in the omija omi (gomi), it is preferable to add a spicy taste to the hot pepper paste, and it can be said that it is a harmonious hot pepper paste that reflects Omiya's omi. Accordingly, the omija kochujang according to the present invention is a kochujang which is significantly improved in palatability.

The starch may be prepared by adding glutinous rice and / or rice flour, and maltose, or may be prepared according to a conventionally known method, or may be commercially available. Preferably, sweeteners made from glutinous rice and malt can be used. The hot pepper paste may be refined by the combination of omija and orchard, including not only the ground powder but also the seasoning, and the sweetness and the richness of the hot pepper may be increased to further improve the palatability of the hot pepper paste.

According to an embodiment of the present invention, the omija kochujang according to the present invention comprises 8-20 parts by weight of ground powder of omija containing seeds, 140-220 parts by weight of starch, 30-50 parts by weight of meju powder, 10-50 parts by weight of salt 10 -35 parts by weight of water, and 50-80 parts by weight of water extracts of leaves and / or stems of Omija.

The salt may be any salt used for edible purposes, but it preferably uses sun salt. The Meju flour may be directly manufactured by a conventional method, or may be purchased from commercially available Meju flour.

The water extract of the leaves and / or stems of the omija may be a water extract obtained by heating and filtering the omija leaves and / or stems 180-300 parts by weight with 1-3 times the weight of water for 1-3 hours.

The above-mentioned Omija kochujang contains water extracts of the leaves and / or stems of Omija, which is useful because it can include various phytochemicals including the leaves and stems of Omija in addition to the commonly used Omija.

The kochujang according to the present invention contains all the nutritional components of Omija by containing the crushed commodity including seeds, and is a very good kochujang in terms of nutrition and palatability in that it is a kochujang containing all of omija. In particular, from the aspect of palatability, the combination of crushed chrysanthemum and crushed omija has a very harmonious taste, and it can be said that it is an omija kochujang which is more improved in palatability than the conventional omija koji pudding. In addition, when the omeza is added to the beans and fermented with the soybean, the taste of the omija may change, but it can be said that it contains the crushed product of the omija without fermentation and reflects the taste of the omija as it is. In terms of functionality, it is very significant in that it contains all the nutrients including the unknown phytochemicals that can be possessed by Omija gourd, in addition to the leaves and stem extracts of Omija gourd, in addition to Omija.

As a result, the omija kochujang according to the present invention is not only a functional kochujang which is effective for fatigue recovery, liver protection, gastrointestinal protection, analgesic, antibacterial, circulatory function improvement, brain function improvement, This is an improved red pepper paste.

According to another aspect of the present invention,

Preparing a stem and / or pure water extract of Schizandra chinensis; heating and filtering the leaves and / or stems of the Schizandra chinensis; And

8-20 parts by weight of ground powder of omija containing seeds, 140-220 parts by weight of morning syrup, 30-50 parts by weight of meju powder, 10-35 parts by weight of sun dried salt, And 50 to 80 parts by weight of a water extract.

In the step of preparing the water extract, it is preferable that the obtained water extract is cooled at room temperature to carry out the subsequent operations. The volume of the water extract can be adjusted by adjusting the content of water or the heating time. According to one embodiment, the water extract can be prepared by adding about 1-3 times water of the mixed weight of Schizandra chinensis and / or leaves, have.

According to one embodiment, the mixing step comprises

A primary mixing step of mixing 8-20 parts by weight of ground powder of seeds, 30-50 parts by weight of meju powder, and 10-35 parts by weight of sun salt into 100 parts by weight of red pepper powder; And

And a secondary mixing step in which 50-80 parts by weight of water extract of Omija leaves and / or stems is added to the mixture obtained in the primary mixing step, and 140-220 parts by weight of crude oil is added and mixed.

The salt may be any salt used for edible purposes, but it preferably uses sun salt.

The above-mentioned sweet potato can be prepared by using a sweet potato prepared by a conventionally known method, specifically, a sweet potato made from glutinous rice and / or rice flour and malt. According to one embodiment, rice is cooked in water after the glutinous rice is cooked, malt is added to water, and the meat is aged with the rice to prepare a potato, followed by removing the finished potato rice and dying.

The thus-finished kochujang can be edited as it is, or it can be edited while being stored at a refrigeration temperature of room temperature to about 4 캜.

Since the method of manufacturing the omija kochujang according to the present invention comprises simply grinding the powder of omija or adding the water extract of the omija leaf and / or stem, And it does not require a cumbersome or time-consuming process as compared with the case where a process of producing an enzyme by using an omega and a process of fermenting it are required. Therefore, it can be manufactured very economically in that the time and effort are comparatively less than those of the conventional method of manufacturing omelet kochujang.

The above-described edible hot pepper paste according to the present invention can be used in the manufacture of various dishes. Accordingly, in another aspect, the present invention provides a dish including the above-mentioned Omija kochujang.

The above-mentioned dish is not particularly limited, and may be any dish in which a red pepper paste can be used. Such dishes may be selected from the group consisting of, for example, freshwater fish meat soup, sea meat meat soup, kimchi stew, tofu stew, kochujang stew, herb salad, salad, mustard and bibimbap. The omija kochujang according to the present invention can be combined with a sweet taste of Chojung and Omija together with a refreshing taste peculiar to Omija, so that it can be suitable for a dish in which such a taste is particularly required. Thus, preferably the dish may be a salad, herb salad, a bibimbap, or a spinach. In addition, it can be used as a sesame seed which is not squeezed and highly palatable when used as a sesame seed.

As described above, the omija kochujang according to the present invention has effects of fatigue recovery, liver protection, gastrointestinal protection, analgesic, antibacterial, circulatory function improvement, brain function improvement, It is not only a functional kochujang containing various phytochemical nutrients of the stem, but also a new dimension of the kochujang which is promoted to the palatability by the combination of the crushed commodity including the seed and the seasoning. Therefore, the present invention can be said to be a kochujang which is superior in both taste and function as compared with the conventional omija kochujang, so that the kochujang can help improve the taste and function of various dishes to be used.

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

Example 1 Production of Omija Kochujang

(1) Preparation of water extract

500 g of a mixture of Schizandra chinensis and leaves was added to 1 kg of water and heated to a low temperature for about 2 hours. Then, the water extract was prepared by filtering the stems and leaves of Omiza.

(2) Manufacture of jalousie

1.5 kg of glutinous rice was called water and cooked rice. 500 g of maltose was added to water and aged at 40 캜 for 6 hours with the rice to prepare a potato. After removing all of the cooked rice gruel, the cooked rice was dipped in a weak fire for a long time.

(3) Manufacture of Omija Kochujang

200 g of red pepper powder, 75 g of meju powder, 50 g of sun dried salt, and 25 g of crushed comminuted crushed omza without removing the seeds were mixed thoroughly, and 125 g of the water extract and 375 g of the crude extract were added and mixed to complete an omija kochujang Respectively. It was then stored at a refrigeration temperature of about 4 ° C.

Comparative Example 1: Preparation of Kochujang (1)

In Example 1, a dried kochujang was prepared in the same manner as in Example 1, except that the seeds of the dried omija were not removed but the seeds were removed in place of the crushed and ground omija.

Comparative Example 2: Preparation of Kochujang (2)

A kojoojang was prepared in the same manner as in Example 1, except that the whey protein was not added in Example 1.

Example 2: Preparation of spinach sprouts

200 g of boiled spinach was added to a large bowl, and 20 g of the omelet prepared in Example 1 was added thereto. A little bit of sesame oil was added, and a little bit of sesame was poured.

Comparative Example 3: Preparation of Spinach Herb

In Example 2, a spinach soup was prepared in the same manner as in Example 2, except that the red pepper paste of Comparative Example 1 was used instead of the red pepper paste of Example 1.

Comparative Example 4: Preparation of Spinach Herb

In Example 2, a spinach soup was prepared in the same manner as in Example 2, except that the red pepper paste of Comparative Example 2 was used instead of the red pepper paste of Example 1.

Experimental Example 1: Sensory Test (1)

The sensory evaluation was performed on the red pepper paste prepared in Example 1 and the red pepper paste prepared in Comparative Examples 1 and 2. A total of 40 trained panelists (20 men and 20 women) were asked to take a picture of the kochujang, and then the likelihood test was performed on the evaluation items shown in the following Table 1 (average of 5 points - 1: very bad , 2: bad, 3: normal, 4: good, 5: very good, good depending on the evaluation item, bad can be low). Thus, the obtained results are shown in Table 1 below.

Evaluation items Comparative Example 1
(Seedless) Comparative Example 2
(Containing no oranges) Example 1 Refreshing taste 3.90 + 0.78 3.01 ± 0.83 3.89 ± 0.81 sweet taste 3.82 ± 0.95 2.51 + - 0.86 3.91 + 0.66 heat 3.02 ± 0.43 3.97 + - 0.58 3.91 ± 0.69 Overall likelihood 3.64 ± 0.66 3.00 0.74 4.50 + - 0.72

* Scale (1: very bad, 2: bad, 3: normal, 4: good, 5: very good)

According to the above results, in Example 1, the flavor and sweetness were similar to those of Comparative Example 1, but the spicy taste was slightly higher. In Comparative Example 2, the flavor was similar to that of Example 1, High and sweet taste. In addition, Example 1 was significantly superior to Comparative Examples 1 and 2 in overall acceptability.

Experimental Example  2: Sensory test (2)

The sensory test was carried out on the spinach seeds prepared in Example 2 and the spinach seeds prepared in Comparative Examples 3 and 4. A total of 40 trained panelists (20 men and 20 women) were asked to directly eat the spinach herbs, and then the likelihood test was performed on the evaluation items shown in the following Table 2 (average score of 5 points - 1: very bad , 2: bad, 3: normal, 4: good, 5: very good). Thus, the obtained results are shown in Table 2 below.

Evaluation items Comparative Example 3 Comparative Example 4 Example 2 sweetness 3.82 ± 0.73 3.15 + - 0.74 4.30 ± 0.76 Refreshing taste 3.81 ± 0.64 3.20 ± 0.82 4.08 ± 0.54 Hot 3.03 + - 0.54 3.92 + - 0.57 3.89 ± 0.55 zest 3.30 0.46 3.25 ± 0.48 4.27 ± 0.65 Overall likelihood 3.35 0.51 3.45 ± 0.45 4.31 + 0.48

* Scale (1: very bad, 2: bad, 3: normal, 4: good, 5: very good)

According to the sensory tests of Experimental Examples 1 and 2, the prepared kochujang prepared according to an embodiment of the present invention is superior to the cooked kochujang prepared with the omelet seed ingredient or the kochujang and the cooked kochujang The flavor is high and the overall preference is remarkably high. Therefore, the omija kochujang according to the present invention is superior in nutritional quality compared with the conventional omija kochujang, including the seed component of the omija, the leaves of the omija, and the stem component thereof. In addition, .

Claims (10)

8-20 parts by weight of ground rice powder containing seeds, and 140-220 parts by weight of crude rice bran, based on 100 parts by weight of red pepper powder. [Claim 8] The method according to claim 1, wherein 8 to 20 parts by weight of crushed comminuted rice including seeds, 140 to 220 parts by weight of crude chestnut, 30 to 50 parts by weight of meju powder, 10 to 35 parts by weight of salt, And 50-80 parts by weight of a water extract of leaves and / or stems. The omelet according to claim 1, wherein the sweet potato is made of glutinous rice and malt. The method according to claim 1, wherein the crushed product of the omija including the seed is a crushed product of dried omija. 2. The method according to claim 1, wherein the water extract of the leaves and / or stems of Omija is obtained by heating 180-300 parts by weight of the leaves and / or stems of Omija to 1-3 times the weight of water for 1-3 hours, Kochujang. Preparing a stem and / or pure water extract of Schizandra chinensis; heating and filtering the leaves and / or stems of the Schizandra chinensis; And
8-20 parts by weight of ground powder of omija containing seeds, 140-220 parts by weight of morning syrup, 30-50 parts by weight of meju powder, 10-35 parts by weight of sun dried salt, And 50 to 80 parts by weight of a water extract. [Claim 7] The method according to claim 6, wherein 180-300 parts by weight of the leaves and / or stems of the Schizandra chinensis are heated for 1-3 hours with 1-3 times the weight of water in the step of preparing water extracts of the leaves and / or stems of the Schizandra chinensis In omelet. 7. The method of claim 6,
A primary mixing step of mixing 8-20 parts by weight of ground powder of seeds, 30-50 parts by weight of meju powder, and 10-35 parts by weight of sun salt into 100 parts by weight of red pepper powder; And
And a secondary mixing step of adding 50 to 80 parts by weight of water extract of Omija leaves and / or stems to 140 to 220 parts by weight of crude oil to the mixture obtained in the primary mixing step. A dish comprising the omelet of red pepper paste according to any one of claims 1 to 5. [10] The dish according to claim 9, wherein the dish is selected from the group consisting of freshwater fish meat soup, sea meat meat soup, kimchi soup, tofu soup, kochujang soup, herb soup, and bibimbap.