KR20160018020A - Red-pepper Paste Using Rice Grain Syrup, and Method for Manufacturing the Same - Google Patents
Red-pepper Paste Using Rice Grain Syrup, and Method for Manufacturing the Same Download PDFInfo
- Publication number
- KR20160018020A KR20160018020A KR1020140101879A KR20140101879A KR20160018020A KR 20160018020 A KR20160018020 A KR 20160018020A KR 1020140101879 A KR1020140101879 A KR 1020140101879A KR 20140101879 A KR20140101879 A KR 20140101879A KR 20160018020 A KR20160018020 A KR 20160018020A
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- South Korea
- Prior art keywords
- rice
- weight
- starch
- parts
- red pepper
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Abstract
Description
본 발명은 쌀을 주재료로 하여 고순도의 조청을 제조한 후 이를 사용하여 균일한 품질의 고추장을 제조하는 쌀조청 고추장의 제조방법 및 이 방법으로 제조되는 쌀조청 고추장에 관한 것이다.The present invention relates to a process for producing rice kojong kochujang with high quality purity by using rice as a main ingredient and then using the same to produce uniform quality kojoukjang, and a rice kojongchujang prepared by this process.
고추장은 된장과 더불어 대표적인 발효식품으로서, 단맛, 짠맛, 매운맛, 감칠맛 등이 조화를 이루어 각종 찌개의 맛을 내고 생채, 숙채, 조림, 구이, 장아찌 등의 조미료로 이용된다.Kochujang is a representative fermented food along with miso, and it is used as a seasoning such as raw, cooked, simmered, roasted, pickled, etc. with sweetness, salty taste, hot taste,
고추장은 고추분, 찹쌀, 콩의 발효물에서 유래된 단백질, 당류, 카로틴, 비타민, 캡사이신, 대두 펩타이드 등 영양성분 및 생리활성물질을 함유하고, 매운맛, 단맛, 감칠맛을 잘 조화시킨 특성을 가지고 있어서, 칠리, 타바스코 등과 같은 서양의 다용도 소스 못지 않게 각종 요리에 대한 이용가치가 높은 식품이다.Kochujang contains nutrients and physiologically active substances such as proteins, saccharides, carotene, vitamins, capsaicin and soy peptides derived from fermented products of red pepper powder, glutinous rice and soybean, and has a characteristic of harmonizing well with spicy, sweet and savory taste , Chili, and Tabasco, as well as a versatile source of Western food.
고추장의 염분은 아스코브르산의 산화를 자동적으로 억제 및 증가를 도와줄 뿐만 아니라 비만억제, 항암효과 및 항변이성 및 항산화성과 같은 다양하고 생리적인 기능성이 있으며, 매운맛 성분인 캡사이신은 부신의 아드레날린 분비를 활발하게 촉진하고 간에 존재하는 지방산 합성과정의 제한효소인 아세틸 코에이 카복실라아제(acetyl-CoA carboxylase)의 활성을 저해하며, 지방조직의 리포프로테인 리파아제(lipoprotein lipase)의 활성을 증가시켜 체지방이 증가하는 것을 억제시키는 것으로 알려져 있다.Salts of kochujang not only automatically inhibit and increase the oxidation of ascorbic acid, but also have various physiological functions such as obesity inhibition, anti-cancer effect, antiviral and antioxidant properties, and the spicy ingredient capsaicin acts as adrenaline secretion And inhibits the activity of acetyl-CoA carboxylase, which is a restriction enzyme in the fatty acid synthesis process in the liver, and increases the activity of lipoprotein lipase in adipose tissue to increase body fat Is inhibited.
종래의 고추장의 제조방법은 먼저 침지한 후 분쇄한 쌀과 침지한 콩을 혼합하고 증자, 제국, 건조 및 분쇄하여 메줏가루를 만들며, 침지 및 증자한 전분에 엿기름과 물을 첨가하고 고춧가루, 식염 및 메주가루 등을 혼합하여 일정기간 발효시키면 메줏가루에 포함된 국균 및 엿기름의 효소 등에 의하여 전분이 당화되고 단백질이 가수분해되어 아미노산이 생성되면서 고추장이 만들어지게 된다.Conventional production methods of kochujang are as follows: firstly, the rice after being dipped, the pulverized rice and the soaked soybeans are mixed, and the malt flour is made by growing, emulsifying, drying and crushing. Malt and water are added to the immersed and boiled starch and red pepper powder, Meju flour, etc., and fermented for a certain period of time, starch is saccharified by the enzymes of germ and malt contained in the malt flour, and the protein is hydrolyzed to produce amino acid, and then the kochujang is made.
고추장은 발효과정 중 미생물이 생산하는 아밀라제의 당화작용으로 생성된 당의 단맛, 프로테아제의 단백질 분해작용으로 생성된 아미노산의 감칠맛, 리파제의 작용으로 생성된 지방산, 미생물이 생산한 향기성분과 고춧가루의 매운맛, 소금의 짠맛이 잘 조화되어 영양학적으로도 가치가 높은 식품이다.Kochujang is a fermented soybean paste which is produced by the fermentation process of amylase produced by the microorganism, the sweetness of the sugar produced by the saccharification of the amylase, the amino acid produced by protease proteolytic action, the fatty acid produced by the action of lipase, The salty taste of salt is well harmonized and nutritional value is high.
고추장은 원료와 담금 방법에 따라서 그 품질특성이 달라지는데, 물엿을 첨가한 고추장에서는 밀가루 고추장보다 환원당 함량은 높은 반면에 아미노태 질소함량은 낮고, 곡류를 사용하는 것보다 당을 첨가한 고추장은 달기는 하나 감칠맛은 적은 것으로 보고되어 있다.The quality characteristics of kochujang vary depending on the raw material and the method of immersion. In the case of kochujang added with starch syrup, the content of reducing sugar is higher than that of wheat flour kochujang, while the content of amino nitrogen is lower than that of wheat flour kochujang. One has been reported to have a low flavor.
소득수준의 향상과 함께 건강에 대한 관심이 높아지면서 식품에 대한 사람들의 인식은 단순히 생명현상 유지를 위한 영양공급원이라는 단순한 의미에서 벗어나 식품이 가지고 있는 기능에 주목하고 있으며, 고추장도 이러한 추세에 따라 관능적 특성과 더불어 식품의 기능성을 중요시하는 경향으로 바뀌고 있다.As interest in health increases with the improvement of income level, people's awareness about food is not merely a nutritional source for maintaining the status of life, but focuses on the function of food. Kochujang also has sensual And the tendency to emphasize the functionality of the food.
이러한 일례로서, 한국등록특허공보 제10-1365551호에는 감 시럽이 첨가된 고추장에 관한 발명이 개시되어 있으며, 감 또는 감 껍질을 분쇄하여 증류수로 추출, 여과 및 정제한 후, 당도가 60~65 °브릭스가 될 때까지 감압 농축하여 제조된 감 시럽을 조청쌀엿과 함께 고추장 제조시 첨가한다.As an example of such an example, Korean Patent Registration No. 10-1365551 discloses an invention relating to kochujang added with persimmon syrup. The persimmon or persimmon is crushed, extracted with distilled water, filtered and purified, ° The reduced syrup, which is prepared by concentration under reduced pressure until it becomes bricks, is added together with corn meal rice syrup during the manufacture of kochujang.
상기 고추장은 당지수(Glycemic Index, GI)가 조청보다 낮은 감 시럽이 첨가되어 그만큼 조청의 사용량을 줄일 수 있어서, 조청의 높은 당지수에 의해 유발될 수 있는 대사증후군과 당뇨병 등의 억제에 효과가 있는 기능성 고추장을 제조할 수 있다.The Glycemic Index (GI) of the Kochujang can be reduced by the addition of low syrup, which is effective to inhibit the metabolic syndrome and diabetes which can be induced by the high sugar index of Chochung Functional kochujang can be prepared.
그런데 감 시럽은 조청에 비해 당도가 낮으므로 고추장의 맛을 기호성 있게 하기 위해서는 결국 조청의 사용량을 늘려야 하므로 조청 사용량의 감소에 따른 효과는 미미한 정도에 그치게 되며, 결국 고추장에 감 시럽의 기능성 성분을 부가하는 정도의 효과만을 기대할 수 있다.However, since the sugar content of persimmon syrup is lower than that of seasonal syrup, the use of the seasoning should be increased in order to make the taste of the red pepper sauce tastable. As a result, the effect of reducing the seasoning usage is only marginal, It is possible to expect only an effect to the extent that
또한, 한국공개특허공보 제10-2011-0023193호에는 산뽕잎 추출액과 고구마를 첨가한 기능성 조청을 제조하고 이를 고추장 제조시 첨가하는 발명이 개시되어 있는데, 고구마 및 산뽕잎의 천연 당분 및 식이섬유 성분으로 인해 각종 성인병의 치료 및 예방에 좋은 효과가 있는 조청을 고추장에 첨가함으로써 단맛이 강하고 고추장 특유의 맵고 짠맛이 많이 약해지면서 식품의 안정성과 소비자의 웰빙 식품 선호 성향에 부합하는 고품격의 고추장을 제공한다.In addition, Korean Patent Laid-Open Publication No. 10-2011-0023193 discloses an invention in which functional juice added with an acid mulberry leaf extract and sweet potato are prepared, and the juice is added during the manufacture of a red pepper paste. Natural sugars and dietary fiber components Is added to kochujang, which is good for the treatment and prevention of various diseases and diseases. It provides a high quality kochujang which is strong in sweetness and weak in spicy and salty taste unique to kochujang, and satisfies food stability and consumer's preference for well-being food .
그러나 상기 고추장은 고구마 전분을 당화시키고 여기에 산뽕잎 추출액을 첨가하여 조청을 제조하므로 일반 조청에 기능성 성분을 첨가하였을 뿐 조청의 물성 자체를 개선하는 것이 아니어서, 영양학적인 효과는 산뽕잎의 기능성 성분에 한정되고 산뽕잎 추출액의 쓴맛으로 인하여 관능적 특성을 향상시키기 위해서는 단맛의 조청 사용량이 증가하므로 고추장의 영양적 가치는 낮아지게 된다.However, since the koji paste is prepared by saccharifying sweet potato starch and adding an acid mulberry leaf extract thereto, the functional ingredient is added to the general sweet potato so as not to improve the physical properties of the sweet potato, And because of the bitter taste of acid mulberry leaf extract, the nutritional value of kochujang is lowered because of the increase in the sweetness taste and seasoning to improve the sensory characteristics.
본 발명이 해결하려는 과제는 고분자량의 전분을 저분자량의 당으로 보다 많이 분해시켜 고순도의 조청을 제조하고 이를 사용하여 고추장을 제조함으로써, 제조된 고추장의 품질이 균일하고 장기간 보관하여도 일정한 품질을 유지될 수 있는 쌀조청 고추장 및 이의 제조방법을 제공하는 것이다.The problem to be solved by the present invention is to decompose high molecular weight starch more with low molecular weight sugar to prepare high purity starch and use it to manufacture a hot pepper paste so that the quality of the prepared hot pepper paste is uniform, And a method for producing the same.
상기 과제를 해결하기 위하여, 본 발명은 쌀 전분 100 중량부에 물 130~170 중량부 및 α-아밀라아제 20~30 중량%와 풀루라나아제 70~80 중량%가 혼합된 전분액화효소 0.1~1.0 중량부를 혼합하고 가열하여 액화시키는 단계; 상기 액화된 액화 전분에 쌀 전분 100 중량부 기준 엿기름 1~5 중량부를 첨가하고 55~65 ℃에서 8~12 시간 당화시키는 단계; 상기 당화된 당액을 여과하여 엿기름 고형물을 제거하는 단계; 상기 엿기름 고형물이 제거된 당액을 100~120 ℃에서 2~3 시간 농축하여 쌀조청을 제조하는 단계; 및 상기 쌀조청 100 중량부를 물 60~80 중량부에 용해시키고 여기에 고춧가루 30~50 중량부, 소금 10~20 중량부 및 메줏가루 3~10 중량부를 혼합하는 단계;를 포함하는 쌀조청 고추장의 제조방법을 제공한다.In order to solve the above-mentioned problems, the present invention relates to a starch hydrolyzate comprising 130 to 170 parts by weight of water, 0.1 to 1.0 part by weight of starch liquefaction enzyme mixed with 20 to 30% by weight of? -Amylase and 70 to 80% by weight of pullulanase, Mixing and heating the mixture to liquefy; Adding 1 to 5 parts by weight of malt based on 100 parts by weight of rice starch to the liquefied starch, and saccharifying at 55 to 65 ° C for 8 to 12 hours; Filtering the saccharified sugar solution to remove the malt solids; Concentrating the sugar solution from which the malt solids have been removed at 100 to 120 ° C for 2 to 3 hours to prepare rice tincture; And 100 parts by weight of the rice silicate are dissolved in 60 to 80 parts by weight of water, and 30 to 50 parts by weight of red pepper powder, 10 to 20 parts by weight of salt and 3 to 10 parts by weight of fermented soybean meal are mixed. And a manufacturing method thereof.
이때, 상기 쌀 전분, 물 및 전분액화효소의 혼합물에 쌀 전분 100 중량부 기준 염화칼슘 0.001~0.005 중량부를 더 첨가하는 것이 바람직하고, 상기 쌀 전분에 혼합되는 물 또는 쌀조청을 용해시키는 물은 해양성 광천수인 것이 바람직하다.At this time, it is preferable to further add 0.001 to 0.005 parts by weight of calcium chloride based on 100 parts by weight of rice starch to the mixture of rice starch, water and starch liquefaction enzyme, and the water to be mixed with the rice starch or the water to dissolve rice starch is mixed with marine mineral water .
또한, 상기 당화시키는 단계에서 액화 전분에 쌀 전분 100 중량부 기준 메타중아황산나트륨 0.01~0.10 중량부를 더 첨가하는 것이 바람직하며, 상기 당액을 농축한 후 500~600 ㎜Hg의 진공하에서 냉각시키는 것이 좀더 바람직하다.Further, in the saccharification step, 0.01 to 0.10 part by weight of sodium meta-sodium sulfate based on 100 parts by weight of rice starch is preferably added to the liquefied starch. It is more preferable to cool the sugar solution in a vacuum of 500 to 600 mmHg after concentration of the sugar solution Do.
또한, 본 발명은 상기의 방법으로 제조되는 쌀조청 고추장을 제공한다.Further, the present invention provides rice kojung kochujang produced by the above method.
본 발명에 따른 쌀조청 고추장은 쌀 전분의 대부분이 당화된 고순도의 조청을 사용하여 제조되므로 고추장의 풍미가 향상되고 저장성이 증가하는 장점이 있다.The rice kojung kochujang according to the present invention is advantageous in that the flavor of the kochujang is improved and the storage stability is increased because the rice starch is produced by using high purity starch which is saccharified in most of the rice starch.
또한, 조청의 중간 생성물 함량이 적고 전분의 당화와 고춧가루 및 메줏가루의 숙성이 별도의 과정으로 진행되므로 고추장의 품질이 균일하고 제조가 간편한 이점이 있다.In addition, since the intermediate product content is low, the starch saccharification and the red pepper powder and the fermentation of the fermented powder are processed separately, so that the quality of the red pepper paste is uniform and the production is simple.
본 발명의 쌀조청 고추장 제조방법은 쌀 전분에 물과 전분액화효소를 첨가하고 가열하여 액화시키는 단계, 상기 액화된 액화 전분에 엿기름을 첨가하여 당화시키는 단계, 상기 당화된 당액에서 엿기름 고형물을 제거한 후 농축하여 쌀조청을 제조하는 단계, 상기 쌀조청을 물에 용해시키고 여기에 고춧가루, 소금 및 메줏가루를 혼합하여 고추장을 제조하는 단계로 이루어진다.The method for preparing rice kojung kochujang of the present invention comprises the steps of adding water and a starch liquefying enzyme to rice starch and heating and liquefying it, adding malt to the liquefied starch to be saccharified, removing the malonic solid from the saccharified saccharide solution Concentrating the rice flour to prepare rice flour, dissolving the rice flour in water, and mixing red pepper powder, salt and fermented rice flour to prepare a red pepper paste.
본 발명은 쌀을 원료로 하여 조청을 제조하는데, 쌀에는 품종에 따라 차이가 있으나 전분이 약 80 % 정도 함유되어 있으며, 이하에서는 쌀 전분을 기준으로 설명하나 쌀겨를 제외한 쌀알을 분쇄하여 사용할 수도 있다.The present invention relates to rice starch, which is prepared by mixing rice starch with about 80% of starch, though it differs depending on the variety of rice. Hereinafter, rice starch is used as a reference, but rice flour except for rice bran can be used .
먼저, 쌀 전분에 물과 전분액화효소를 첨가하고 가열하여 액화시키는데, 좀더 구체적으로는 쌀 전분 100 중량부에 물 130~170 중량부 및 전분액화효소 0.1~1.0 중량부를 첨가하고 충분히 혼합한다.More specifically, 130 to 170 parts by weight of water and 0.1 to 1.0 part by weight of starch liquefying enzyme are added to 100 parts by weight of rice starch, and the mixture is thoroughly mixed with water and starch liquefaction enzyme.
상기 전분액화효소는 쌀 전분의 글리코시드 결합을 선택적으로 가수분해하여 저분자량의 올리고덱스트린(oligodextrin)을 생성하는데, 이러한 전분액화효소로서 본 발명에서는 α-아밀라아제(α-amylase)와 풀루라나아제(pullulanase)를 병행하여 사용한다.The starch liquefying enzyme selectively hydrolyzes the glycosidic bond of rice starch to produce oligodextrin having a low molecular weight. As such a starch liquefying enzyme, in the present invention, α-amylase (α-amylase) and pullulanase pullulanase) are used in parallel.
α-아밀라아제는 쌀 전분의 글루코오스 사슬을 안쪽에서부터 불규칙하게 절단하여 저분자화(低分子化)하고 전분의 액화가 진행됨에 따라 계속 짧아지며, α-아밀라아제는 글루코오스의 α-1,4 결합에만 작용하고 α-1,6 결합에는 작용하지 않는다.The α-amylase cleaves the glucose chain of rice starch irregularly from the inside to lower molecular weight and continues to shorten as the starch is liquefied. The α-amylase acts only on the α-1,4 bond of glucose It does not work on α-1,6 bonds.
쌀 전분은 보통 아밀로오스와 아밀로팩틴이 약 25:75(멥쌀 기준) 비율로 함유되고, 아밀로오스에는 α-1,4 결합밖에 없으므로 쌀 전분의 아밀로오스는 α-아밀라아제에 의해 대부분 분해된다.Since rice starch usually contains amylose and amylopectin at a ratio of about 25:75 (based on rice), and there is no α-1,4 bond in amylose, the amylose of rice starch is mostly degraded by α-amylase.
그런데 쌀 전분의 아밀로팩틴은 α-1,6 결합으로 이루어져 α-아밀라아제에 의해 절단되지 않으므로 액화 및 당화 과정에 참여하지 못하여 조청의 수율 및 순도를 떨어뜨리는 문제가 있다.However, since amylopectin of rice starch is composed of α-1,6 bonds and is not cleaved by α-amylase, it does not participate in the liquefaction and glycosylation processes, thereby deteriorating the yield and purity of the crude protein.
이를 해결하는 방안으로서, 전분액화효소에 α-아밀라아제와 더불어 풀루라나아제를 병행하여 사용하는데, 풀루라나아제는 α-1,6 결합을 특이적으로 가수분해하여 직쇄상의 덱스트린을 생성하는 기능이 있어서 α-아밀라아제에 의해 분해되지 않는 아밀로펙틴 중의 α-1,6 결합을 절단한다.In order to solve this problem, a starch liquefying enzyme is used in combination with α-amylase as well as pullulanase. Pullulanase has a function of specifically hydrolyzing α-1,6 bond to produce linear dextrin Amylase cleaves the α-1,6 bond in the amylopectin which is not degraded by the α-amylase.
상기와 같이, 쌀 전분의 액화과정에서 α-아밀라아제는 아밀로오스의 α-1,4 결합을 무작위적으로 절단하고 풀루라나아제가 아밀로펙틴의 α-1,6 결합을 절단하여 액화 전분을 생성하므로, 쌀 전분의 아밀로오스와 아밀로팩틴 모두 분해되어 액화 전분으로 전환될 수 있다.As described above, in the process of liquefaction of rice starch, the? -Amylase randomly cleaves the? -1,4 bond of amylose and the pullulanase cleaves the? -1,6 bond of amylopectin to produce liquefied starch, Both starch amylose and amylopectin can be degraded and converted to liquefied starch.
α-아밀라아제와 풀루라나아제의 혼합비율은 쌀 전분의 아밀로오스와 아밀로팩틴 함유비율과 동일하게 하는 것이 바람직하고, 예를 들어 α-아밀라아제:풀루라나아제=20~30:70~80 중량%가 적절하다.The blending ratio of the? -amylase and the pullulanase is preferably the same as that of the amylose and amylopectin in the rice starch. For example, the blending ratio of the? -amylase and the pullulanase is preferably 20 to 30:70 to 80% proper.
상기 쌀 전분, 물 및 전분액화효소의 혼합물은 전분액화효소를 안정시키기 위한 효소안정제를 포함할 수 있으며, 효소안정제로서 염화칼슘(CaCl2) 또는 탄산칼슘(CaCO3)이 바람직하고 염화칼슘이 좀더 바람직하며 쌀 전분 100 중량부 기준 염화칼슘 0.001~0.005 중량부 포함되는 것이 더욱 바람직한데, 염화칼슘은 전분액화효소를 안정화시키고 활성을 최적화하며, 전분의 노화를 억제하는 역할과 함께 물에 용해되면 열이 발생하여 전분의 액화를 촉진한다.The mixture of rice starch, water, and starch liquefying enzymes may comprise an enzyme stabilizer to stabilize the starch liquefying enzyme, with calcium chloride (CaCl 2 ) or calcium carbonate (CaCO 3 ) being preferred as the enzyme stabilizer, calcium chloride being more preferred More preferably 0.001 to 0.005 part by weight of calcium chloride based on 100 parts by weight of rice starch. The calcium chloride stabilizes the starch liquefaction enzyme, optimizes its activity, inhibits the aging of the starch and, when dissolved in water, .
또한, 전분액화효소의 활성을 최적화하기 위하여 혼합물의 pH를 5.7~6.2로 조정하고 60~80 ℃에서 2~5 시간 가열하는 것이 바람직하며, 상기 액화가 완료된 액화 전분의 당도는 30~38 °Bx(Brix)이고 덱스트로스 당량(dextrose equivalent, DE)은 8~10을 나타낸다.In order to optimize the activity of the starch liquefying enzyme, it is preferable to adjust the pH of the mixture to 5.7 to 6.2 and to heat the mixture at 60 to 80 ° C for 2 to 5 hours, and the sugar content of the liquefied starch is 30 to 38 ° Bx (Brix) and the dextrose equivalent (DE) represents 8-10.
상기에서 사용되는 물로서 해양성 광천수(brine mineral ion water)를 사용하는 것이 바람직하다.As the water used above, it is preferable to use brine mineral ion water.
해양성 광천수는 해양성 온천수 또는 해양 암반 심층수라고도 하며, 일반적으로 해안으로부터 육지방향으로 약 1 ㎞ 이내의 지하 800 m 이상으로부터 용출되는 물을 말하는데, 연안이나 해안의 지하 심층부 암반층에서 암반의 공극이나 균열을 따라 해양 심층부의 해수가 틈입, 육지의 지하 심층 대수층을 따라 흘러 내려온 천연 암반 지하수와 지질학적 시간과 공간의 조건에서 상호 교호작용, 저류, 숙성, 이온화된 것을 일컫는다.Marine mineral waters are also known as marine mineral waters or deep ocean waters, and generally refer to water that is drained from more than 800 m underground within about 1 km from the coast to the land. In the underground deep layer of coastal and coastal rocks, Interlocking, storage, aging, and ionization in the conditions of natural rock groundwater and geologic time and space flowing through deep sea aquifers, along the deep aquifers of the land.
해양성 광천수는 주변 지질로부터 영향을 받게 되어 지하의 토양 및 암반의 특성에 따라 수질의 성분뿐만 아니라 유용가치도 달라질 수 있으며, 수심 200 m 이상의 해양에서 얻는 해양심층수(deep sea water)에 비해 칼슘(Ca), 마그네슘(Mg), 스트롬튬(Sr), 망간(Mn), 아연(Zn), 철(Fe), 구리(Cu), 니켈(Ni), 바나듐(V), 셀레늄(Se) 등의 미네랄이 풍부하게 함유되어 있다.The marine mineral waters are influenced by the surrounding geology, and their useful value as well as the quality of the water quality can be changed depending on the characteristics of the underground soil and rock. Compared with the deep sea water obtained from the ocean of 200 m or more in depth, ), Minerals such as magnesium (Mg), strontium (Sr), manganese (Mn), zinc (Zn), iron (Fe), copper (Cu), nickel (Ni), vanadium Is abundantly contained.
또한, 질소(N), 인(P), 규산(silicic acid) 등의 무기 영양염이 많이 함유되어 있고 대장균이나 일반세균에 의한 오염이 거의 없으며, 항산화 물질과 필수 미량원소, 다양한 미네랄이 균형있게 포함되어 있어서 활성산소의 제거에도 효능을 나타낸다.In addition, it contains a lot of inorganic nutrients such as nitrogen (N), phosphorus (P), and silicic acid, and it is almost free from contamination by Escherichia coli and general bacteria, and contains antioxidants, essential trace elements and various minerals in a balanced manner And thus it is effective to remove active oxygen.
상기 해양성 광천수에 함유된 미네랄 성분은 쌀 전분의 액화 및 당화 효소의 활성을 증가시키고 안정화하는데 도움을 주며, 조청에 함유되어 항산화 성분에 의한 보관성 증가와 함께 해양성 광천수의 유용성분을 최종제품인 고추장에 부가할 수 있다.The minerals contained in the marine mineral waters contribute to the liquefaction and stabilization of rice starch and the activity of saccharifying enzymes. The mineral components contained in the marine minerals, Can be added.
또한, 해양성 광천수는 칼슘과 마그네슘의 미네랄 밸런스가 인간의 체액과 유사하고 칼슘의 인체흡수에 이상적이라고 알려진 비율에 근접하고 있는데, 칼슘과 마그네슘을 적절한 농도와 비율로 섭취하면 혈압을 낮추고 설사, 당뇨, 심근경색 등을 예방하는 효과를 얻을 수 있으며 각 미네랄 성분이 인체의 물질대사에 작용하여, 조청으로 인한 인체의 생리적 기능 저하를 완화하는 효과가 있다.In addition, marine mineral water is close to a ratio known to be ideal for human body absorption of calcium and magnesium, similar to human body fluids. Calcium and magnesium in appropriate concentrations and ratios can lower blood pressure and cause diarrhea, diabetes, Myocardial infarction and the like can be obtained, and each mineral component acts on the metabolism of the human body, thereby mitigating the deterioration of the physiological function of the human body due to morning sickness.
다음은 상기 액화 전분에 엿기름을 첨가하여 포도당, 과당, 맥아당, 이성질화당 등 감미가 있는 저분자량의 환원당으로 당화시킨다.Next, the malted starch is added to the liquefied starch to saccharify it to a low molecular weight reducing sugar having sweetness such as glucose, fructose, maltose and isomerized sugar.
상기 액화 전분에 쌀 전분 100 중량부 기준 엿기름 1~5 중량부를 첨가하고 55~65 ℃에서 8~12 시간 당화시키며, 이때 pH를 5.0~5.5로 조정하여 엿기름 효소의 활성을 최적화하는 것이 바람직하다.It is preferable to add 1 to 5 parts by weight of malt based on 100 parts by weight of rice starch to the liquefied starch and saccharify it at 55 to 65 ° C for 8 to 12 hours at a pH of 5.0 to 5.5 to optimize the activity of the malt enzyme.
상기 엿기름은 액화된 전분을 당으로 전환시키는데, 덱스트린(dextrin), 엿당(maltose), 포도당(glucose), 비타민 B군을 기본으로 디아스타제(diastase), 아밀라아제(amylase), 프로테아제(protease), 인버타제(invertase), 인베스타제(investase), 파이타제(phytase) 등의 소화효소와 산화효소가 함유되어 있다.The maltose converts the liquefied starch into a sugar, which is converted to a sugar in the form of dextran, maltose, glucose, diastase, amylase, protease, It contains digestive enzymes such as invertase, investase, and phytase, and oxidases.
상기 당화시키는 과정에서 액화 전분에 메타중아황산나트륨(Na2S2O5)을 더 첨가하여 당화시킬 수도 있고 쌀 전분 100 중량부 기준 메타중아황산나트륨 0.01~0.10 중량부 첨가되는 것이 바람직한데, 메타중아황산나트륨은 수용액이 약산성을 나타내며, 흡습성이 있어서 물속에서 흡습하여 서서히 아황산수소나트륨(NaHSO3)이 되고 아황산수소나트륨은 공기 중에서 이산화황(SO2)을 발생시키는데 이산화황은 일련의 조청 제조과정 중에 박테리아의 번식과 산화를 억제하여 조청의 물성변화를 억제한다.In the saccharification step, it is preferable to further add sodium metasulfate (Na 2 S 2 O 5 ) to the liquefied starch to saccharify or to add 0.01 to 0.10 parts by weight of sodium metabisulfite based on 100 parts by weight of rice starch, (NaHSO 3 ) and sodium hydrogen sulfite (SO 2 ) generate sulfur dioxide (SO 2 ) in the air. Sulfur dioxide is used as a source of water for bacteria growth Thereby suppressing the oxidation and suppressing the change in physical properties of the crude oil.
메타중아황산나트륨과 유사한 물질로서 아황산나트륨(Na2SO3), 차아황산나트륨(Na2S2O4) 등이 있으나 이들의 수용액은 알칼리성을 나타내거나 가열에 의해 자기분해가 급격히 일어나는데, 이후의 공정인 당화과정에서 알칼리성 분위기가 조성되면 엿기름의 활성이 저하되고, 당화 및 농축과정에서의 가열에 의해 이들이 분해되는 문제가 있으므로, 수용액이 약산성을 나타내는 메타중아황산나트륨이 좀더 바람직하다.Sodium sulfite (Na 2 SO 3 ), sodium hyposulfate (Na 2 S 2 O 4 ) and the like are used as a substance similar to sodium meta-sodium bisulfate. However, their aqueous solution exhibits alkalinity or self-decomposition rapidly by heating. When the alkaline atmosphere is formed in the glycation process, the activity of the malt is lowered, and there is a problem that these are decomposed by heating in the glycation and concentration process. Therefore, sodium meta-sodium sulfate in which the aqueous solution exhibits weak acidity is more preferable.
다음은 액화 전분의 당화가 완료된 당액을 여과하여 엿기름 고형물을 제거하고 100~120 ℃에서 2~3 시간 가열하여 농축시키며, 상기 농축에 의해 쌀조청이 제조된다.Next, the saccharified liquid of the liquefied starch is filtered to remove the malt solids, and the mixture is heated at 100 to 120 ° C for 2 to 3 hours to concentrate the rice starch.
상기 액화 전분에 메타중아황산나트륨을 첨가하여 당화시킬 경우 이산화황은 농축과정의 가열에 의해 대부분 제거되나 일부 잔류할 수도 있으므로, 이 경우 농축 후 진공하에서 냉각시켜 이산화황을 좀더 제거하는 것이 바람직하고, 500~600 ㎜Hg(절대압 기준)의 진공을 부여하는 것이 좀더 바람직하며, 감압냉각 중 80 ℃에서 65 ℃로 냉각되는 시간이 80~100 분간 소요되도록 서서히 냉각되도록 하는 것이 더욱 바람직하다.In the case of saccharification by adding sodium metabisulfite to the liquefied starch, the sulfur dioxide is mostly removed by heating in the condensation process, but a part thereof may remain. In this case, it is preferable to remove the sulfur dioxide by cooling in a vacuum after concentration. MmHg (absolute pressure basis), and it is more preferable to cool slowly so that the time taken for cooling to 80 deg. C to 65 deg. C during the reduced pressure cooling takes 80 to 100 minutes.
상기와 같이 제조된 쌀조청은 당도가 75~85 °Bx이고 pH는 4.5~5.0의 범위를 나타내며, 이렇게 제조된 쌀조청은 고분자의 전분이 저분자의 당으로 분해되는 과정에서 글루코오스 사슬이 보다 많이 절단되고 중간 분해 산물이 최소화되어 고순도의 조청을 얻을 수 있다.The rice starch thus prepared exhibited a sugar content of 75 to 85 ° Bx and a pH of 4.5 to 5.0. The rice starch thus prepared had a higher degree of glucose chain cleavage in the course of decomposition of the starch of the polymer into low-molecular sugar The intermediate decomposition products are minimized, and high-purity toning can be obtained.
다음은 상기 제조된 쌀조청을 이용하여 고추장을 제조하는데, 먼저 쌀조청을 물에 용해시키고 상기 물은 조청이 잘 용해될 수 있도록 뜨거운 물을 사용하는 것이 바람직하며, 상기 물로서 전분을 액화시킬 때와 같이 해양성 광천수를 사용하는 것이 항산화 성분에 의한 저장성 증가와 함께 해양성 광천수의 유용성분을 고추장에 부가할 수 있다.Next, a prepared kochujang is prepared by using the prepared rice flour. The rice flour is first dissolved in water, and the water is preferably hot water so that the rice flour can be well dissolved. When liquefying the starch as the water The use of marine mineral waters can increase the shelf life due to antioxidant components and add useful components of marine mineral waters to kochujang.
쌀조청 100 중량부를 물 60~80 중량부에 용해시키고 여기에 고춧가루 30~50 중량부, 소금 10~20 중량부, 메줏가루 3~10 중량부를 혼합하여 고추장을 제조하며, 이를 10~20 일간 숙성시키면 좀더 풍미가 향상된 고추장을 얻을 수 있다.100 parts by weight of rice silicate is dissolved in 60 to 80 parts by weight of water, 30 to 50 parts by weight of red pepper powder, 10 to 20 parts by weight of salt and 3 to 10 parts by weight of fermentation powder are mixed to prepare a red pepper paste, which is aged for 10 to 20 days If you do, you can get more flavored kochujang.
종래의 고추장은 전분, 엿기름, 물, 고춧가루, 소금, 메줏가루 등을 혼합하고 장기간 발효시키거나(재래식 고추장), 전분질 원료를 호화시키고 효소로 액화한 다음 여기에 고춧가루, 고오지(koji), 곡류 전분, 소금 등을 넣어 발효시킨 후 각종 조미료를 넣고 살균하여 제조되거나(개량식 고추장), 또는 이 외에 다른 여러 방법으로 제조되는데, 이러한 종래의 고추장 제조방법은 여러 재료가 혼재되어 당화, 발효 등이 진행되므로 품질의 변동이 크고 발효에 따른 제조시간이 길어지는 단점이 있다.Conventional kochujang is made by mixing starch, malt, water, red pepper powder, salt, and fermented powder, fermenting it for a long time (conventional kochujang), liquefying the starch raw material, liquefying it with enzyme, and then adding red pepper powder, koji , Starch, salt, etc., and then sterilized by adding various kinds of seasonings (modified kochujang) or manufactured by various other methods. In such a conventional method of manufacturing a kochujang, various materials are mixed and saccharification and fermentation proceeds So that there is a disadvantage in that quality fluctuation is large and manufacturing time is long due to fermentation.
반면에, 본 발명의 고추장 제조방법은 액화와 당화를 통하여 제조된 조청에 고춧가루, 소금 및 메줏가루를 혼합하는 과정이 각 단계별로 구분되어 진행되므로 고추장의 품질이 일정하고 제조시간이 절약되는 장점이 있으며, 중간 생성물 함량이 적은 고순도의 조청을 사용하므로 세균 번식이 억제되어 고추장의 저장성이 향상되는 효과가 있다.
On the other hand, since the process of mixing the red pepper powder, the salt and the fermented powder into the red pepper powder prepared by liquefaction and saccharification is divided into the respective stages, the quality of the red pepper paste is constant and the manufacturing time is saved And the use of high purity starch with a low intermediate product content suppresses the propagation of germs, thereby improving the shelf life of kochujang.
이하, 본 발명을 하기의 실시예, 비교예 및 시험예에 의거하여 좀더 상세하게 설명한다.Hereinafter, the present invention will be described in more detail with reference to the following examples, comparative examples and test examples.
단, 하기의 실시예는 본 발명을 예시하기 위한 것일 뿐, 본 발명이 하기 실시예에 의해 한정되는 것이 아니고, 본 발명의 기술적 사상을 벗어나지 않는 범위 내에서 치환 및 균등한 타 실시예로 변경할 수 있음은 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자에게 있어서 명백할 것이다.
It is to be understood, however, that the invention is not to be construed as being limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the invention to those skilled in the art. Will be apparent to those skilled in the art to which the present invention pertains.
<실시예 1>≪ Example 1 >
멥쌀 전분 600 ㎏에 정제수 900 ㎏을 혼합하고 pH를 6으로 조정한 후, 여기에 α-아밀라아제(Liquozyme Supra 2.2, novozymes사, 덴마아크) 450 g, 풀루라나아제(Optimax L-1000, Genencor International INC, 미국) 1.35 ㎏ 및 5 중량% 농도의 염화칼슘 수용액 400 g을 첨가하고 충분히 혼합하였다.900 Kg of purified water was mixed with 600 kg of rice starch and the pH was adjusted to 6. Then, 450 g of? -Amylase (Liquozyme Supra 2.2, novozymes, Denmark) and 50 g of Optimax L-1000 (Genencor International INC, USA) and 400 g of an aqueous solution of calcium chloride at a concentration of 5% by weight were added and thoroughly mixed.
상기 혼합물을 70 ℃에서 200 분간 가열하여 당도 35 °Bx, 덱스트로스 당량 9 DE의 액화 전분을 얻었다.The mixture was heated at 70 DEG C for 200 minutes to obtain liquefied starch having a sugar content of 35 DEG Bx and a dextrose equivalent of 9 DE.
다음은 상기 액화 전분에 엿기름 7.5 ㎏을 혼합하고 pH를 5.2로 조정한 후 60~63 ℃로 유지되는 용기에 9 시간 정치하여 액화 전분을 당화시킨 당액을 얻었다.Next, 7.5 kg of malt was mixed with the above-mentioned liquefied starch, the pH was adjusted to 5.2, and the mixture was allowed to stand in a container maintained at 60 to 63 DEG C for 9 hours to obtain a sugar solution in which liquefied starch was saccharified.
상기 당액을 필터 프레스로 여과하여 엿기름 잔존물을 제거하고 108 ℃에서 2.5 시간 가열하여 농축시킨 다음 냉각시켜 당도 80 °Bx, pH 4.8의 쌀조청을 제조하였다.The sugar solution was filtered with a filter press to remove the remnant of malt, and the mixture was heated at 108 DEG C for 2.5 hours to concentrate and then cooled to prepare rice flour having a sugar content of 80 DEG Bx and a pH of 4.8.
다음은 상기 제조된 쌀조청 100 ㎏에 뜨거운 물 72 ℓ를 붓고 쌀조청이 완전히 녹을 때까지 저어준 후 35 ℃로 냉각하고 여기에 메줏가루 5 ㎏, 고춧가루 40 ㎏ 및 소금 14 ㎏을 순차적으로 넣으면서 골고루 섞이도록 혼합하여 고추장을 제조하였다.
Next, 72 ℓ of hot water was poured into 100 ㎏ of the above prepared rice paddy rice, and the rice paddy rice was poured until the rice paddy rice was completely melted. Then, the rice paddy rice was cooled to 35 캜, and 5 kg of fermented rice powder, 40 kg of red pepper powder and 14 kg of salt were added thereto Mixing was carried out to prepare kochujang.
<실시예 2>≪ Example 2 >
상기 실시예 1에서, 액화 전분에 메타중아황산나트륨 300 g을 더 첨가하여 당화시킨 것을 제외하고는, 상기 실시예 1과 동일한 방법으로 고추장을 제조하였다.
In Example 1, a red pepper paste was prepared in the same manner as in Example 1, except that 300 g of sodium metabisulfite was further added to the liquefied starch to saccharify it.
<실시예 3>≪ Example 3 >
상기 실시예 2에서, 108 ℃에서 가열·농축한 당액을 550 ㎜Hg(absolute)로 운전되는 진공증발기(vacuum evaporator)에서 감압냉각시켰으며, 감압냉각 중 80 ℃에서 65 ℃로 냉각되는 시간이 90 분간 소요되도록 서서히 냉각시킨 것을 제외하고는, 상기 실시예 2와 동일한 방법으로 고추장을 제조하였다.
In Example 2, the sugar solution heated and concentrated at 108 占 폚 was subjected to reduced pressure cooling in a vacuum evaporator operated at 550 mmHg (absolute), and the time for cooling from 80 占 폚 to 65 占 폚 during the reduced- Except that the product was cooled gradually so as to be consumed for a few minutes.
<실시예 4><Example 4>
상기 실시예 1에서, 멥쌀 전분에 혼합되는 정제수와 쌀조청을 녹이는 뜨거운 물로서 여과처리한 해양성 광천수를 사용한 것을 제외하고는, 상기 실시예 1과 동일한 방법으로 고추장을 제조하였다.
In Example 1, a red pepper paste was prepared in the same manner as in Example 1, except that purified water mixed with rice starch and marine mineral water filtered as hot water for dissolving rice silage were used.
<비교예><Comparative Example>
상기 실시예 1에서, 풀루라나아제를 사용하지 않고 α-아밀라아제 1.8 ㎏을 사용한 것을 제외하고는, 상기 실시예 1과 동일한 방법으로 고추장을 제조하였다.
In Example 1, a red pepper paste was prepared in the same manner as in Example 1, except that 1.8 kg of? -Amylase was used instead of pullulanase.
<시험예 1> 당도 및 순도 분석<Test Example 1> Brix and purity analysis
상기 실시예 1~4 및 비교예에서 제조된 쌀조청의 당도 및 색도를 측정하여 하기 표 1에 나타내었다.The sugar content and the chromaticity of the rice flour prepared in Examples 1 to 4 and Comparative Examples were measured and are shown in Table 1 below.
당도는 디지털 당도계(Atago digital refractometer PAL-3, 일본)를 이용하여 측정하였고 색도(L값, a값, b값)는 색차계(color difference meter, Model CR-300 Minolta, 일본)를 사용하였으며, 3회 반복 측정하여 그 평균값을 나타내었다.
The sugar content was measured using a digital sugar meter (Atago digital refractometer PAL-3, Japan), and the chromaticity (L value, a value, b value) was measured using a color difference meter (Model CR-300 Minolta, Japan) And the average value was shown by repeating the measurement three times.
상기 표 1의 결과를 보면, 당도는 당액을 감압냉각한 실시예 3이 조금 높고, 액화시키는 과정에서 풀루라나아제를 첨가하지 않은 비교예가 낮게 나타났는데, 이는 당액의 감압냉각 과정에서 수분을 포함한 기화 성분이 당액으로부터 제거되면서 당도가 상승하였고, 풀루라나아제를 첨가하지 않고 액화시킬 경우 아밀로팩틴의 분해가 미진하여 쌀 전분의 전체 당화율이 낮은 원인에서 기인한 것으로 판단된다.As shown in Table 1, the sugar content of the sugar solution was slightly higher than that of Example 3 in which the sugar solution was subjected to reduced pressure, and in the liquefaction process, a comparative example in which no pullulanase was added was low. The sugar content of the rice starch was increased as the components were removed from the sugar solution. When the liquor was liquefied without the addition of pullulanase, amylopectin was not decomposed and the total sugar content of rice starch was low.
따라서 쌀조청의 당도와 순도를 증가시키기 위해서는 쌀 전분의 액화과정에서 α-아밀라아제에 더하여 풀루라나아제를 첨가하는 것이 바람직하고, 제조된 고온의 쌀조청을 감압상태에서 서서히 냉각시키는 것이 바람직함을 알 수 있다.Therefore, in order to increase the sugar content and purity of rice starch, it is preferable to add pululanase in addition to? -Amylase in the liquefaction process of rice starch, and it is preferable to gradually cool the prepared rice starch at a reduced pressure .
색도에서는 실시예가 비교예와 비교하여 명도를 나타내는 L값이 낮고 적색도를 나타내는 a값과 황색도를 나타내는 b값이 높은 것으로 측정되었으며, 이는 실시예가 비교예보다 고분자량의 전분이 저분자량의 환원당으로 좀더 당화되면서 색상이 진해지고 적색과 황색의 발현이 좀더 선명해진 것으로 판단된다.
In the chromaticity diagram, the L value indicating the brightness was low and the b value indicating the degree of redness and the value a indicating the degree of redness were higher than those of the comparative example. It is believed that the color becomes richer and the expression of red and yellow becomes clearer as more sugar is sacrificed.
<시험예 2> 저장성 분석≪ Test Example 2 >
저장성은 제조된 고추장을 보관하면서 경시적인 세균수의 변화를 측정하여 분석하였으며, 세균수의 측정은 평판계수(plate count) 방법을 이용하였다.Storage stability was measured by measuring changes in bacterial counts over time while keeping the prepared kochujang. Plate count was used to measure bacterial counts.
상기 실시예 및 비교예에서 제조된 고추장을 30 ℃의 일정한 온도에서 60 일간 보관하면서 15 일 간격으로 시료를 취하여 분석하였으며, 그 결과를 하기 표 2에 나타내었다.The kochujang prepared in the Examples and Comparative Examples was stored at a constant temperature of 30 ° C for 60 days, and samples were taken at intervals of 15 days. The results are shown in Table 2 below.
호화시킨 전분에 엿기름과 물을 첨가한 후 고춧가루, 소금 및 메줏가루 등을 혼합하여 제조된 재래식 고추장과 시중에 판매되는 개량식 고추장을 대조군으로 하여 비교하였으며, 각 시료를 1 ㎖ 씩 무균적으로 채취하여 멸균한 인산완충식염수(phosphate buffered saline) 9 ㎖와 혼합하고 진탕한 후 10 배 희석법으로 희석하고 한천배지(nutrient agar)에 도말하여 30 ℃에서 24 시간 배양 후 colony 수를 계수하였다.
After adding maltose and water to the starch, the conventional kochujang prepared by mixing red pepper powder, salt and fermented powder was compared with the modified kochujang sold in the market. The samples were aseptically taken 1 ml each After mixing with sterilized phosphate buffered saline (9 ml), it was shaken, diluted 10 times, diluted with nutrient agar, and cultured at 30 ° C for 24 hours.
상기 표 2에 나타난 바와 같이, 세균수는 재래식 고추장을 제외하고 저장기간에 따라 크게 변하지 않았으며, 실시예의 경우 약간 감소하는 경향을 나타내고 비교예와 개량식 고추장의 경우 일정수준을 유지하는 경향을 보이고 있다.As shown in Table 2, the number of bacteria was not significantly changed with the storage period except for the conventional kochujang. In the case of the examples, the number of bacteria showed a tendency to decrease slightly, and in the case of the modified kochujang, .
실시예와 비교예의 결과는 조청의 높은 당도에 의해 세균의 번식이 억제된 원인으로 생각되고, 상기 시험예 1의 결과에서 알 수 있는 바와 같이 실시예가 비교예에 비하여 고 당도의 조청을 사용하였으므로 세균에 대한 번식억제력이 좀더 강하여 실시예에서 세균수가 약간 감소하는 경향을 보인 것으로 판단된다.The results of Examples and Comparative Examples are considered to be the cause of suppressing the propagation of bacteria due to the high sugar content of starch, and as can be seen from the results of Test Example 1 above, And the bacterial number tended to be slightly decreased in the examples.
재래식 고추장에서는 발효가 진행됨에 따라 총균수가 증가함을 알 수 있고, 개량식 고추장의 경우 방부제가 첨가됨으로 인해 균의 증식이 억제됨을 알 수 있다.In the conventional kochujang, the total bacterial number increased as the fermentation proceeded. In the case of the improved kochujang, the addition of the preservative inhibited the growth of the bacteria.
실시예 2와 4에서는 세균수의 감소 경향이 좀더 나타났는데, 실시예 2에서는 메타중아황산나트륨으로부터 발생한 이산화황이 쌀조청의 박테리아의 번식을 억제한데서 기인한 것으로 추측되고, 실시예 4에서는 대장균이나 일반세균에 의한 오염이 적은 해양성 광천수를 사용함에 따른 결과로 판단된다.In Examples 2 and 4, there was more tendency to decrease the number of bacteria. In Example 2, sulfur dioxide generated from sodium metabisulfite was supposed to be due to inhibition of the propagation of bacteria in rice bran. In Example 4, The results of this study are as follows.
따라서 쌀조청을 이용하여 고추장을 제조할 경우, 당화과정에 메타중아황산나트륨을 사용하는 것이 바람직하고, 쌀조청과 고추장 제조시 사용하는 물은 세균의 오염이 적고 항산화 물질과 다양한 미네랄이 균형있게 포함된 해양성 광천수를 사용하는 것이 바람직함을 알 수 있다.
Therefore, it is preferable to use sodium metabisulfite in the saccharification process when preparing the kochujang using the rice syrup, and the water used in the preparation of the rice syrup and the kochujang contains a lot of antioxidants and various minerals in a balanced manner It is preferable to use marine mineral water.
<시험예 3> 관능검사≪ Test Example 3 >
상기 실시예 및 비교예에서 제조된 쌀조청과 고추장을 상온에서 15 일간 정치한 다음, 10 대에서 70 대까지의 남녀 각각 3 명씩 모두 42 명을 대상으로 상기 쌀조청과 숙성된 고추장의 맛, 향, 색 및 전체적인 기호도를 5점 척도법으로 측정하여 그 평균값을 하기 표 3에 나타내었다.
The rice cookies and kochujang prepared in the above examples and comparative examples were allowed to stand at room temperature for 15 days. Forty-two of the three male and three female students aged from 10 to 70 were selected for the taste of rice kojuk and aged kochujang, , Color and overall preference were measured by the 5-point scaling method, and the average values thereof are shown in Table 3 below.
상기 표 3에 나타난 바와 같이, 쌀조청의 경우 맛과 향은 액화 전분에 메타중아황산나트륨을 첨가하여 당화시킨 실시예 2가 가장 낮았고, 색은 풀루라나아제를 사용하지 않고 α-아밀라아제만을 사용한 비교예에서 가장 낮게 평가되었다.As shown in Table 3, the taste and flavor of rice starch was lowest in Example 2 in which sodium metabisulfite was added to liquefied starch, and the color was the lowest in Comparative Example using only? -Amylase without using pullulanase .
이는 메타중아황산나트륨에 기인한 미량의 이산화황이 조청의 맛과 향에 영향을 준 것으로 추측되고 비교예에서는 풀루라나아제를 사용하지 않음으로 인해 실시예에 비하여 쌀 전분의 조청으로의 전환이 줄어들어 쌀조청의 색이 충분히 발현되지 못한 원인으로 판단된다.It was speculated that a slight amount of sulfur dioxide due to sodium meta-sodium sulfate influenced the taste and aroma of zucchini. In the comparative example, the conversion of rice starch to zucchini was reduced compared to the examples, Is not fully expressed.
전체적인 기호도에서는 다양한 미네랄이 균형있게 포함되어 있는 해양성 광천수를 사용한 실시예 4가 가장 우수하게 평가되어, 조청제조에 사용되는 재료 중 가장 많은 부분을 차지하는 물이 기호도에 중요한 요인으로 작용함을 알 수 있다.In the overall preference degree, Example 4 using marine mineral waters containing various minerals in a balanced manner was evaluated to be the most excellent, and it can be seen that water occupying the largest portion of the materials used in the preparation of zucchini is an important factor in preference .
고추장에서는 비교예가 실시예에 비하여 맛의 특성이 낮았으나 전체적인 기호도에서는 실시예와 비교예 모두에서 비슷한 평가를 받았으며, 이는 쌀조청의 관능적 특성 차이가 고추장의 강한 관능특성에 가려져 유의적인 식별력을 가지지 못한 것으로 판단된다.In the case of kochujang, the characteristics of the taste were lower than those of the examples. However, the overall likelihood of the kochujang was similar in both of the examples and the comparative examples. The difference in the sensory characteristics of the rice flour was affected by the strong sensory characteristics of the kochujang, .
Claims (6)
상기 액화된 액화 전분에 쌀 전분 100 중량부 기준 엿기름 1~5 중량부를 첨가하고 55~65 ℃에서 8~12 시간 당화시키는 단계;
상기 당화된 당액을 여과하여 엿기름 고형물을 제거하는 단계;
상기 엿기름 고형물이 제거된 당액을 100~120 ℃에서 2~3 시간 농축하여 쌀조청을 제조하는 단계; 및
상기 쌀조청 100 중량부를 물 60~80 중량부에 용해시키고 여기에 고춧가루 30~50 중량부, 소금 10~20 중량부 및 메줏가루 3~10 중량부를 혼합하는 단계;를 포함하는 쌀조청 고추장의 제조방법.130 to 170 parts by weight of water and 0.1 to 1.0 part by weight of starch liquefying enzyme mixed with 20 to 30% by weight of? -Amylase and 70 to 80% by weight of pullulanase are mixed with 100 parts by weight of rice starch and heated and liquefied;
Adding 1 to 5 parts by weight of malt based on 100 parts by weight of rice starch to the liquefied starch, and saccharifying at 55 to 65 ° C for 8 to 12 hours;
Filtering the saccharified sugar solution to remove the malt solids;
Concentrating the sugar solution from which the malt solids are removed at 100 to 120 ° C for 2 to 3 hours to prepare rice tincture; And
Mixing 100 parts by weight of the rice silicate with 60 to 80 parts by weight of water, mixing 30 to 50 parts by weight of red pepper powder, 10 to 20 parts by weight of salt, and 3 to 10 parts by weight of fermented rice flour, Way.
상기 쌀 전분, 물 및 전분액화효소의 혼합물에 쌀 전분 100 중량부 기준 염화칼슘 0.001~0.005 중량부를 더 첨가하는 것을 특징으로 하는 쌀조청 고추장의 제조방법.The method according to claim 1,
Wherein 0.001 to 0.005 part by weight of calcium chloride based on 100 parts by weight of rice starch is further added to the mixture of rice starch, water and starch liquefying enzyme.
상기 쌀 전분에 혼합되는 물 또는 쌀조청을 용해시키는 물은 해양성 광천수인 것을 특징으로 하는 쌀조청 고추장의 제조방법.The method according to claim 1,
Wherein the water to be mixed with the rice starch or the water to dissolve the rice flour is a marine mineral water.
상기 당화시키는 단계에서 액화 전분에 쌀 전분 100 중량부 기준 메타중아황산나트륨 0.01~0.10 중량부를 더 첨가하는 것을 특징으로 하는 쌀조청 고추장의 제조방법.The method according to claim 1,
Wherein 0.01 to 0.10 part by weight of sodium metabisulfite based on 100 parts by weight of rice starch is further added to the liquefied starch in the saccharification step.
상기 당액을 농축한 후 500~600 ㎜Hg의 진공하에서 냉각시키는 것을 특징으로 하는 쌀조청 고추장의 제조방법.The method of claim 4,
Wherein the sugar solution is concentrated and then cooled under a vacuum of 500 to 600 mmHg.
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KR20200066506A (en) * | 2018-11-30 | 2020-06-10 | 대한민국(농촌진흥청장) | Manufacturing method of Meju and Gochujang using red bean |
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