KR20150089129A - Method of preparing fermented Cudrania Tricupidata and hot sauce using plant activation enzyme and yeast - Google Patents

Abstract

The present invention relates to a method for preparing fermented cured jars and hot sauce using a plant-activated enzyme and a yeast-based fermentation broth, which ferment the cucurbits at low temperature and solid phase to enhance antioxidative activity without causing loss or denaturation of the active ingredient.
Since the fermented cucurbitus of the present invention is fermented at a low temperature in a solid state by a plant-activating enzyme and a yeast fermentation broth, the antioxidant activity can be enhanced without causing loss of effective ingredients or denaturing of other ingredients.
In addition, the cucurbit source of the present invention can further enhance the immune function, lipid oxidation inhibitory action, hypertension, hangover resolution, antimicrobial activity, anticancer activity and antidiabetic effect by increasing the content of the active ingredient absorbable in the body.
The present invention can be applied not only to appetite enhancement and digestion using spicy taste but also to simple and easy manufacturing process by utilizing hot spice such as tteokbokki, barbecue, spaghetti, salad, etc., .

Description

FIELD OF THE INVENTION [0001] The present invention relates to a method for preparing fermented cucurbit and hot sauce using a plant-activated enzyme and a yeast complex fermented liquid,

The present invention relates to a method for producing fermented cucurbitus and hot sauce using a plant-activated enzyme and a yeast-fermented broth, and more particularly, to a method for producing fermented cucurbitola and hot- The present invention relates to a fermented cucurbit flavor and a method of producing hot sauce using the enzyme and yeast complex fermented broth.

Cudrania tricuspidata (Cudrania tricuspidata) is a deciduous small arboreous tree or shrub belonging to the genus Mulberry. It is also known as the Good gash tree, and it is distributed in Korea, Japan, China, etc. There are about ten species. Leaves are mainly used as a substitute for mulberry leaves. Fruits are dipped in 쨈 or liquor. The bark and roots of trees are used as medicinal or paper raw materials.

It is mainly used in the treatment of eczema, mumps, tuberculosis, bruises, chronic back pain, acute arthritis, etc. In the private sector, fruit and bark are also used for treatment of bowel, diuretic, Respectively. In Dong-bo-gyung, roots and stem peels are good for female diseases and have been used for folk remedies. Studies on these cucurbit trees have been continuing, and various efficacy studies have been reported, including lipid oxidation inhibition, antimicrobial activity, anticancer activity, and antidiabetic effects.

Cucumisan berries contain active ingredients such as rosin, morin, and morphine, which are flavonoids, such as GABA and aspartic acid. The rutin ingredient strengthens the capillary blood vessels and is known to have good effects on diabetes and blood pressure. Gabba is a neurotransmitter that has been reported to have good effects on anxiety, depression, insomnia, and memory improvement.

  Despite this efficacy, the fruit contains a large amount of water, so it is likely to be contaminated with microorganisms such as bacteria and fungi. Therefore, it should be frozen and stored. When the fruit is dried to remove moisture, the original flavor disappears The commerciality is deteriorated and the product development has a problem.

When cooking food, the main source of added or direct sources for the flavor and visual effects of the food is 400-500 species.

Kochujang is not only an item that can express Korean image well as a unique seasoned food in Korea, but it is also the most globalized item. Worldwide, pepper and mustard are mainly used, but pepper is one of the most widely used spicy spices. In the case of hot sauce (chili, pepper sauce) containing kochujang, it can be applied to most foods unlike other sauces which have limited use, Demand is expanding due to the spread of recognition.

In recent years, attempts have been made to manufacture health functional sauces using characteristics such as noodles, gingival efficacy, lipid oxidation inhibitory action, and antibacterial activity. Japanese Patent Laid-Open No. 10-1053957 discloses a cucumber powder sauce which improves flavor and blood circulation improving function by using fermented cucurbitan and herbal medicines. In patent No. 10-1226149, cucumber is fermented in water, oligosaccharide, etc., Thereby producing a bread. The above-mentioned Patent No. 10-1053957 has a problem that it is difficult to preserve the original taste and effective nutritional components of the product after fermenting the product in liquid fermentation and then aging and extracting it at a high temperature of 200 degrees or more. In the patent document 10-1226149 It is fermented by liquid fermentation through sugar, but it has an excessive sweet taste and it is difficult to preserve long - term fermentation characteristics.

The present invention relates to a process for producing fermented cornflakes which can enhance the antioxidative activity without causing loss of active ingredients or denaturation.

The present invention relates to a fermented cucumber which can reduce the possibility of contamination by microorganisms and preserve its original taste.

The present invention provides a source that can be easily and quickly applied at home by using a computer.

One aspect of the present invention is

A step of putting sugar into a fruit containing sugar to perform primary fermentation;

A step of inoculating yeast into the primary fermented liquid to perform secondary fermentation; And

And a solid phase fermentation step of injecting cucurbitan into the fermentation vessel and injecting the second fermented liquid to ferment.

Since the fermented cucurbitus of the present invention is fermented at a low temperature in a solid state by a plant-activating enzyme and a yeast fermentation broth, the antioxidant activity can be enhanced without causing loss of effective ingredients or denaturing of other ingredients.

In addition, the cucurbit source of the present invention can further enhance the immune function, lipid oxidation inhibitory action, hypertension, hangover resolution, antimicrobial activity, anticancer activity and antidiabetic effect by increasing the content of the active ingredient absorbable in the body.

The present invention can be applied not only to appetite enhancement and digestion using spicy taste but also to simple and easy manufacturing process by utilizing hot spice such as tteokbokki, barbecue, spaghetti, salad, etc., .

1 is a flow chart sequentially showing a manufacturing method according to the present invention. FIG. 2 is a flow chart illustrating a method for manufacturing hot sauce according to the present invention.

The present invention can be all accomplished by the following description. The following description should be understood to describe preferred embodiments of the present invention, but the present invention is not necessarily limited thereto.

1 is a flow chart sequentially showing a manufacturing method according to the present invention. Referring to FIG. 1, the fermentation process of the present invention includes a first fermentation step, a second fermentation step, and a low temperature solid phase fermentation step.

The primary fermentation step is a step of adding sugar to a plant containing sugar to ferment. As the plant, preferably immature natural fruit (hereinafter, referred to as natural fruit) may be used. Through the primary fermentation step, a plant-active enzyme (natural enzyme) can be obtained from natural fruit.

The primary fermentation may be performed by mixing 100 to 150 parts by weight of sugar relative to 100 parts by weight of natural fruit.

In the first fermentation stage, the fermentation is carried out at 0 to 20 ° C for several months or more in a well-ventilated place where the direct sunlight does not reach, and then the supernatant is obtained and filtered to obtain a primary plant fermentation broth.

The secondary fermentation step is a complex fermentation step in which yeast is inoculated into the primary fermentation broth and fermented, and the amount of the plant-derived enzyme (natural enzyme) generated in the primary fermentation broth can be greatly increased by the above step.

As the yeast, known yeasts can be used without limitation. For example, Saccharomyces cerevisiae can be used.

In the second fermentation, the yeast is inoculated in the first fermentation broth, cultured at room temperature for several months or more, and then purified water is mixed to obtain a second fermentation broth of natural fruit. 5,000 to 7,000 parts by weight of purified water may be mixed with 100 parts by weight of the primary fermentation broth.

The solid-phase fermentation step is a step of adding cucurbitan into a fermentation vessel and injecting the second fermentation broth to ferment.

The solid fermentation step may be performed by spraying (spraying) the secondary fermentation liquid onto the surface of the chewing gum, while keeping the round shape of the chewing gum, preferably at 45 to 70 ° C for 200 to 300 hours. The fermentation step can maintain the humidity at 40 to 60%, and the fermentation state can be evenly maintained by maintaining the vertical temperature and humidity in the fermentation vessel uniformly.

In the solid phase fermentation step, 20 to 40 parts by weight, preferably 25 to 35 parts by weight, of the secondary fermentation broth may be injected per 100 parts by weight of the fermentation broth, and may be injected once or several times.

Unlike the liquid fermentation in which cucurbitan is directly mixed with sugar, the solid phase fermentation step can maintain the original shape of the cucumber rather than the liquid fermentation as it is fermented at a low temperature while spraying the secondary fermentation liquid evenly to the cucumber, , It is possible to preserve the intrinsic fragrance by eliminating excessive sweetness compared to the liquid direct fermentation by the enzyme and to increase the amount of antioxidant substances of the cucurbitaceae by the enzyme in the amplified secondary fermentation broth.

The fermentation step may include aging at a temperature of 30 to 70 ° C., preferably 40 to 55 ° C., for 300 to 500 hours, preferably 360 to 480 hours. The aging step may be performed continuously in a space in which the fermentation step has been performed, for example, a fermentation vessel. When the entire process of fermentation and aging is continuously performed in the same fermentation vessel, the process is simple and uniformity of product can be obtained.

The fermented cucurbitosa obtained by the fermentation and aging step is dried at 25 ~ 35 ° C for 240 ~ 360 hours to obtain the fermented cucurbitosa complexed with natural plant enzymes and yeast.

The fermentation process of the present invention can be completed over 25 to 30 days after fermentation, aging and drying.

In another aspect, the invention relates to a method of making fermented hot spices. This manufacturing method is shown in Fig.

The fermentation hot spice manufacturing method includes a fermentation liquid extraction and concentration step, a material mixing step and a sterilization step.

The extraction and concentration step is a step of extracting the crude liquid from the fermented cocoons of the solid phase which is kept in a circular form. 100 parts by weight of fermented cucurbitus prepared in the above is put into an extraction vessel and 800 to 1,200 parts by weight of purified water is mixed and heated at 80 to 90 ° C for 2 to 6 hours, preferably 3 to 5 hours.

The extract is put into a vacuum distillation apparatus and distilled under reduced pressure, for example, at a temperature of 50 to 60 ° C and a pressure of 200 to 220 mmHg, and concentrated to 30 to 50 brix.

  In the mixing step, 100 parts by weight of a concentrated fermented soybean curd refuse (about 40 brix) is put into a mixing vessel equipped with a stirrer, 1 to 5 parts by weight, preferably 2.5 to 3.5 parts by weight, and 5 to 15 parts by weight of olive oil, Preferably 30 to 70 parts by weight, preferably 40 to 60 parts by weight, preferably 10 to 30 parts by weight, preferably 15 to 25 parts by weight, and 20 to 60 parts by weight, respectively, of fermented lemon juice, preferably 7 to 10 parts by weight 30 to 50 parts by weight of vinegar, 5 to 35 parts by weight, preferably 10 to 30 parts by weight of vinegar are added and stirred at room temperature for 5 to 20 minutes, preferably 8 to 15 minutes at 500 to 1,000 rpm, .

 The sterilization step may be carried out by sterilizing hot fermented hot sauce filled in a container at 120 to 130 ° C for 1 to 5 seconds, preferably 2 to 4 seconds, at 70 to 80 ° C for 10 minutes to 1 hour, Lt; RTI ID = 0.0 > minutes. ≪ / RTI >

When the instant pasteurization or pasteurization is applied, the active ingredient contained in the fruit can be maintained without being destroyed.

Example  One

10kg of hard-boiled tomatoes were washed and dried in a fermentation container, sealed with 12kg of amorphous sugar, and fermented for 8 months or longer in a cool, well-ventilated place without direct sunlight. Then, To obtain a primary plant fermentation broth.

Next, Saccharomyces cerevisiae, a yeast strain, was inoculated to 1 kg of the natural plant primary fermentation broth and cultured at room temperature for 8 months or more, followed by mixing 50 to 70 kg of purified water to prepare a secondary fermentation broth of natural fruit.

10 kg of cured jellyfish which was dried at room temperature was put into a fermentation vessel, 2 ~ 3L of a natural plant fermentation liquid was injected in a quantitative manner, sealed, and fermented at 45 ~ 70 for 200 ~ 300 hours. The humidity was maintained at 40 to 60%. In the fermentation vessel, the temperature was kept in the range of 40 ~ 55 degrees and the fermentation was continued for 360 ~ 480 hours.

The fermented cajonpol was obtained by drying the cucurbitus having undergone the fermentation aging step at 25 ~ 35 for 240 ~ 360 hours,

Example  2

1 kg of Fermented Cucumber prepared in Example 1 was put into an extraction container and 10 kg of purified water was mixed and heated at 80 to 90 for 4 hours. The extract was placed in a vacuum distillation apparatus and distilled under reduced pressure at 50 to 60, 200 to 220 mmHg to obtain a 30 to 50 mL concentrate. Put 1kg of fermented coconut juice concentrate (40brix) into a mixing container equipped with a stirrer and add 25 ~ 35g of red pepper paste, 70 ~ 100g of olive oil, 400 ~ 600g of tomato puree, 150 ~ 250g of fermented lemon juice, 300 ~ 500g of apple, And the mixture was stirred at room temperature for 10 minutes at 500 to 1000 rpm, and then charged into a source container.

The hot sauce was fermented at 120 ~ 130 for 3 seconds by hot sterilization.

It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims.

Claims (3)

A step of putting sugar into a fruit containing sugar to perform primary fermentation;
A step of inoculating yeast into the primary fermented liquid to perform secondary fermentation;
And a solid phase fermentation step of injecting cucurbitan into the fermentation vessel and injecting the second fermented liquid to ferment. The method of claim 1, wherein the solid-phase fermentation step is performed at a temperature of 45 to 70 for 200 to 300 hours. Extracting and concentrating the fermented water according to claim 1 or 2;
Adding the red pepper paste, olive oil, tomato puree, fermented lemon juice, apple, and vinegar to the above fermented rice cakes; And
And sterilizing the mixed solution.

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