KR20160101276A - Method of preparing hot bean paste containing red ginseng - Google Patents
Method of preparing hot bean paste containing red ginseng Download PDFInfo
- Publication number
- KR20160101276A KR20160101276A KR1020150023204A KR20150023204A KR20160101276A KR 20160101276 A KR20160101276 A KR 20160101276A KR 1020150023204 A KR1020150023204 A KR 1020150023204A KR 20150023204 A KR20150023204 A KR 20150023204A KR 20160101276 A KR20160101276 A KR 20160101276A
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- mixture
- flour
- red ginseng
- soybean
- powder
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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
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- A23L1/202—
-
- A23L1/3002—
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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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
-
- 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
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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
- A23L27/40—Table salts; Dietetic salt substitutes
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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
- 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
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
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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
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/2124—Ginseng
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
- C12R2001/07—Bacillus
- C12R2001/125—Bacillus subtilis ; Hay bacillus; Grass bacillus
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Abstract
Description
본 발명은 청국장 및 홍삼을 사용한 고추장의 제조방법에 관한 것으로, 보다 상세하게는 홍삼을 통해 특유의 냄새가 완화된 청국장을 사용하여 냄새에 대한 부담이 경감되고 청국장과 홍삼의 영양분을 가지고 있는 고추장의 제조방법에 관한 것이다.
More particularly, the present invention relates to a method for producing red pepper paste using red ginseng and red ginseng. More specifically, the present invention relates to a method for producing red pepper paste using cheonggukjang and red ginseng, And a manufacturing method thereof.
고추장은 약 200년의 역사를 가진 전통 조미식품으로 된장 및 간장과 더불어 빼놓을 수 없는 중요한 발효식품이다. 주로 가정에서 소규모 단위로 제조되어 왔으나, 최근에는 식생활 양식의 변화에 따라 개량된 방식의 공업적 규모로 생산이 가능해졌고, 이러한 경향은 편리성을 추구하는 소비자 욕구와 더불어 점차 확대되고 있다.Kochujang is a traditional seasoned food with a history of about 200 years, and it is an important fermented food indispensable with miso and soy sauce. In recent years, it has become possible to produce on an industrial scale in an improved manner in accordance with changes in dietary patterns, and this trend is gradually expanding along with consumers' desire for convenience.
고추장은 단백질, 지방, 비타민 A와 C 등의 영양분이 풍부하며, 탄수화물이 가수분해되어 생긴 단맛과 콩 단백에서 나온 아미노산의 감칠맛, 고추의 매운맛, 소금의 짠맛 등이 잘 조화되어, 주로 각종 찌개의 맛을 내고, 생채나 숙채, 조림, 구이 등의 조미료로 이용되고 있다.Kochujang is rich in nutrients such as protein, fat, vitamins A and C. The sweetness of hydrolysis of carbohydrates and the richness of amino acids, hot spices of pepper and saltiness of salt from soybean protein are well harmonized, It is used as a seasoning for raw vegetables, stew, stewed vegetables, and roasted vegetables.
고추장의 품질은 원료 및 코지의 종류, 원료의 배합비율, 제조방법, 소금의 농도 및 숙성 중 성분변화 등에 따라 달라질 수 있는데, 최근 소비자들의 다양한 기호를 고려하여 맛, 색, 향 등의 관능적 특성뿐 아니라 기능성까지 고려한 제품들이 다양하게 출시되고 있다.The quality of kochujang can be changed according to the kinds of raw materials and koji, the mixing ratio of raw materials, the production method, the concentration of salt, and the composition change during aging. Recently, There are a variety of products that are considered functional.
예를 들면, 고추장은 통상적으로 쌀, 밀가루, 보리, 수수, 팥 등의 전분질 원료에 메줏가루, 엿기름가루, 고춧가루를 섞은 후 소금으로 간을 하여 담그는 재래식 고추장의 제조방법과, 짧은 시간 안에 대량생산할 수 있는 전분질인 밀가루에 코지 또는 효소제를 사용하여 제조하는 개량형 고추장의 제조방법이 알려져 있다.For example, Kochujang usually produces a conventional kochujang in which raw materials such as rice, wheat flour, barley, sorghum and bean paste are mixed with malt flour, malt flour and red pepper powder, There is known a process for producing an improved type of kochujang prepared by using koji or an enzyme in wheat flour which can be used as starch.
최근에는 고추장의 색도를 높이거나 유지하면서 매운맛을 경감하여 외국인이나 어린이들이 먹기에 적합하도록 고추장에 사과, 감(연시) 또는 토마토와 같이 붉은 색을 발휘하는 과일이나 채소를 첨가한 기능성 고추장도 개발되었다. In recent years, a functional red pepper paste has been developed in which red pepper paste is added to fruit or vegetables such as apple, persimmon (fresh) or tomato .
그러나 전술한 재래의 고추장은 매운 맛이 너무 강하여 먹기가 까다롭고, 고춧가루의 일부를 붉은 색조를 발휘하기 위하여 기타 보조재료를 첨가하여 인체에 유해하다는 단점이 있다.However, the above-mentioned conventional red pepper paste has a disadvantage that it is harmful to the human body by adding other auxiliary materials in order to exhibit a red color tone of a part of red pepper powder because the spicy taste is too strong and it is hard to eat.
그리고 기능성 고추장의 경우에는 매운 맛은 줄어드나 재래의 고추장이 가진 담백한 맛을 내지 못하고 오히려 '텁텁한' 맛을 유발하는 단점이 있었다.
In case of functional kochujang, the spicy taste is reduced but it does not give the light taste of the traditional kochujang, but it has a disadvantage that it causes a 'thick' taste.
따라서, 본 발명의 목적은 홍삼성분이 첨가된 청국장을 사용하여 청국장의 고유한 향을 최대한 제거하고, 약리작용을 나타내는 청국장과 홍삼 성분이 고추장에 잘 어우러지도록 하며, 재래 고추장의 매운 맛을 경감시킬 뿐만 아니라 맛을 개선한 고추장의 제조방법을 제공하는데 있다.
Accordingly, it is an object of the present invention to provide a cheonggukjang added with red ginseng component to eliminate the unique fragrance of chonggukjang and to make the cheonggukjang and red ginseng components, which exhibit pharmacological action, harmonize with the kochujang and reduce the spicy taste of the traditional kochujang And also to provide a method of manufacturing a koji paste having improved taste.
상술한 본 발명의 목적을 달성하기 위하여, 본 발명의 일 실시예에서는 물에 불린 콩과 소맥분을 증자하는 증자단계와, 증자된 콩에 홍삼을 첨가하여 혼합물을 생성하는 혼합단계와, 증자된 소맥분에 국균을 접종시켜 소맥분 고오지를 배양하고, 상기 혼합물에 고초균을 접종시켜 혼합물 고오지를 배양하는 제국단계와, 상기 소맥분 고오지 100 중량부를 기준으로 상기 혼합물 고오지 10 내지 15 중량부를 첨가하여 숙성시키는 1차 숙성단계, 및 상기 1차 숙성단계를 통과한 숙성물에 고춧가루 및 염수를 첨가하여 숙성시키는 2차 숙성단계를 포함하는 고추장의 제조방법을 제공한다.In order to accomplish the object of the present invention described above, in one embodiment of the present invention, there is provided a method for producing soybean flour, comprising the steps of: adding soybean and wheat flour to water; adding red ginseng to the soybeans to produce a mixture; And the mixture is incubated to inoculate the mixture with a mixture of Bacillus subtilis, and 10 to 15 parts by weight of the mixture is added to 100 parts by weight of the wheat germ oil, And a second aging step of aging the aged material after passing through the first aging step by adding red pepper powder and brine to the aged material.
본 발명의 제조방법으로 제조된 고추장은 생리활성물질과 항산화물질의 함량이 증가된다.The content of the physiologically active substance and the antioxidant substance is increased in the case of the kochujang produced by the production method of the present invention.
또한 본 발명에 의하면, 특유의 향이 경감된 청국장이 사용되기 때문에 청국장을 먹지 못하는 사람이라도 고추장을 쉽게 섭취할 수 있다. Further, according to the present invention, since a specific flavor-reduced cheonggukjang is used, even a person who can not eat the cheonggukjang can easily take the kochujang.
아울러, 기존의 고추장이 갖는 다양한 약리효과와 함께 홍삼이 자체적으로 갖는 우수한 약리효과(성인병 예방, 노화방지, 면역기능 증대 등)를 부가적으로 누릴 수 있다.
In addition to the various pharmacological effects of the existing kochujang, the red ginseng can additionally enjoy excellent pharmacological effects (prevention of adult diseases, anti-aging, and immune function enhancement).
도 1은 본 발명의 일 실시예에 따른 고추장의 제조방법을 설명하기 위한 순서도이다. 1 is a flowchart illustrating a method of manufacturing a kochujang according to an embodiment of the present invention.
이하, 첨부도면을 참조하여 본 발명의 바람직한 실시예들에 의한 홍삼성분이 첨가된 고추장의 제조방법(이하, '고추장의 제조방법'이라 약칭함)을 상세하게 설명한다.
Hereinafter, a method for manufacturing red pepper paste to which red ginseng components are added according to preferred embodiments of the present invention (hereinafter, referred to as 'a method for producing red pepper paste') will be described in detail with reference to the accompanying drawings.
도 1은 본 발명의 일 실시예에 따른 고추장의 제조방법을 설명하기 위한 순서도이다. 1 is a flowchart illustrating a method of manufacturing a kochujang according to an embodiment of the present invention.
도 1을 참조하면, 본 발명에 따른 고추장의 제조방법은 물에 불린 콩과 소맥분을 증자하는 증자단계(S100)와, 증자된 콩에 홍삼을 첨가하여 제 1 혼합물을 생성하는 혼합단계(S200), 증자된 콩과 혼합물 고오지에 발효균주를 접종시켜 배양하는 제국단계(S300), 소맥분 고오지와 혼합물 고오지를 혼합한 후 숙성하는 제 1 숙성단계(S400), 및 상기 소맥분 고오지와 혼합물 고오지로 구성된 숙성물에 고춧가루 및 식염을 첨가하여 숙성하는 제 2 숙성단계를 포함한다.
Referring to FIG. 1, a method of manufacturing a kochujang according to the present invention includes: a step of growing soybean and wheat flour (S100) in water; a mixing step (S200) of adding red ginseng to a soybean to produce a first mixture; (S300) in which a fermentation strain is inoculated with a mixture of soybean and soybean, a fermentation stage (S300), a first fermentation stage (S400) in which wheat flour mixture and mixture flour are mixed and aged, And a second ripening step in which red pepper powder and salt are added to the aged material consisting of the papermaking leaves and aged.
이하, 도면을 참조하여 각 구성요소별로 보다 구체적으로 설명한다. Hereinafter, each component will be described in more detail with reference to the drawings.
먼저, 본 발명에 따른 고추장의 제조방법은 증자단계(S100)를 포함한다.First, a method of manufacturing a kochujang according to the present invention includes a step of increasing (S100).
상기 증자단계(S100)는 소맥분과 물에 불린 콩을 삶는 단계이다. The addition step (S100) is a step of boiling the so-called flour and the so-called water.
예를 들면, 소맥분은 1.2kg/cm2의 압력에서 80 내지 110℃의 온도로 소정시간, 바람직하게는 50분 내지 90분 동안 가압 증자하고 30 내지 50℃ 정도로 냉각시킨다. 이때, 소맥분의 수분 함량은 25 내지 35 중량%가 되도록 조절하는 것이 바람직하다.For example, the flour is pressurized at a pressure of 1.2 kg / cm 2 at a temperature of 80 to 110 ° C for a predetermined time, preferably 50 to 90 minutes, and cooled to about 30 to 50 ° C. At this time, the water content of the wheat flour is preferably adjusted to be 25 to 35% by weight.
그리고 물에 불린 콩은 100 내지 150℃의 수증기에서 소정시간, 바람직하게는 2 내지 5시간 동안 삶는다. 여기서, 물에 불린 콩을 사용하는 것은 콩을 원활하게 삶기 위함이며, 물에 불린 콩 대신 건조 상태의 콩을 사용하는 경우에는 물에 불린 콩을 삶는데 비해 많은 시간이 소요된다. The so-called water boils are boiled in water vapor at 100 to 150 ° C for a predetermined time, preferably 2 to 5 hours. Here, using soy beans called water is to boil beans smoothly, and when dry soybeans are used instead of so-called water, it takes more time than boiling soybeans called water.
상기 물에 불린 콩은 그 종류가 특별히 한정되지 않지만, 작두콩을 사용하는 것이 바람직하다. 이러한 작두콩을 사용하면, 작두콩에 함유되어 있는 이소플라본(isoflavone)류가 작두콩에 함유되어 있는 여러 성분들과 함께 상승 요인으로 작용하여 암세포 증식 억제 효과를 제공한다.The kind of the so-called water is not particularly limited, but soybean koji is preferably used. Using such soybean flour, isoflavones, which are contained in soybean flour, act as a synergistic factor together with various ingredients contained in soybean flour, thereby providing a cancer cell proliferation inhibiting effect.
아울러, 본 단계(S100)에서 물에 불린 콩을 100 내지 150℃의 수증기에서 2 내지 5시간 동안 삶는 것은 물에 불린 콩을 충분히 가열하여 콩의 조직을 연화시키기 위함이다.In addition, in this step (S100), boiling water, called water, at 100 to 150 DEG C for 2 to 5 hours is sufficient to soften the beans by sufficiently heating the beans called water.
만약, 물에 불린 콩을 100℃ 미만의 수증기에서 2시간미만으로 가열되면 콩의 조직이 연화되지 못할 수 있으며, 물에 불린 콩을 150℃ 초과의 수증기에서 5시간을 초과하여 가열되면 콩의 조직을 연화되는 효과 이외에 추가적인 효과가 더 발생되지 않고 필요 이상의 경제적 손실만이 발생된다.If soybeans called water are heated to less than 2 hours in water vapor of less than 100 ° C, soybean tissue may not soften. If soybeans are heated in water vapor over 150 ° C for more than 5 hours, There is no additional effect and only an economic loss more than necessary is generated.
한편, 물에 불린 콩은 100 내지 150℃의 수증기가 분출되는 찜기에서 삶는 것이 바람직하다.
On the other hand, soybeans called water are preferably boiled in a steamer in which water vapor of 100 to 150 DEG C is ejected.
필요에 따라, 본 발명에 따른 고추장의 제조방법은 상기 증자단계(S100) 이전에 첨가재료 손질단계(S50)를 더 포함할 수 있다.If necessary, the method of manufacturing a kochujang according to the present invention may further include an additive material shaving step (S50) before the shaving step (S100).
상기 첨가재료 손질단계(S50)는 고추장의 제조에 사용되는 첨가물을 미리 손질하는 단계로, 콩 세척과정과 홍삼재료 생성과정 및 더덕분말 생성과정 중 어느 하나 이상이 포함된다. The additive material shaving step (S50) is a step of finishing the additives used in the preparation of the kochujang in advance, and includes at least one of a soybean washing process, a red ginseng material producing process, and a red pepper powder producing process.
상기 콩 세척과정에서는 콩을 선별하여 깨끗이 세척한 후 물에 12 내지 20시간 침지하여 불린다. 이때, 콩으로는 작두콩, 백태, 콩나물콩, 서목태, 서리태 등을 사용할 수 있다. In the soybean washing process, soybeans are selectively washed, cleaned and then dipped in water for 12 to 20 hours. At this time, soybean, soybean, bean sprouts, soybean, soy sauce, etc. can be used as the soybean.
상기 홍삼재료 생성과정은 일부 홍삼으로부터 홍삼추출물을 생성하고, 나머지 홍삼을 분쇄하여 홍삼분말 생성한다. 이때, 홍삼은 분쇄기에서 50 내지 200메쉬(mesh)로 분쇄하는 것이 바람직하다.The red ginseng material production process generates red ginseng extract from some red ginseng and grits the remaining red ginseng to produce red ginseng powder. At this time, the red ginseng is preferably pulverized to 50 to 200 mesh in a pulverizer.
상기 홍삼을 분쇄기에서 50 내지 200mesh로 분쇄하는 것은 분쇄하는 과정에서 홍삼의 고유한 향이 줄어드는 것을 방지할 뿐만 아니라 최종생산물인 고추장을 섭취할 경우에 홍삼의 고유한 향을 통해 고추장에 고급스러운 느낌을 부여한다.When the above red ginseng is pulverized in a grinder at 50 to 200 mesh, it not only prevents the intrinsic fragrance of red ginseng from being reduced during grinding, but also gives a high-quality feel to the red pepper paste through the unique fragrance of red ginseng do.
이때, 홍삼을 분쇄기에서 50mesh 미만으로 분쇄할 경우에는 홍삼의 고유한 향이 줄어들지 않아서 청국장의 고유한 향을 최대한 제거할 수 있으나 최종생산물인 고추장을 섭취하는 과정에서 분쇄된 홍삼의 입자를 씹어서 섭취함에 따라 홍삼의 고유한 향과 맛을 싫어하는 어린이나 청소년들이 최종생산물인 고추장의 섭취를 기피할 수 있다. 또한, 홍삼을 분쇄기에서 200mesh 초과로 분쇄할 경우에는 분쇄하는 과정에서 홍삼의 고유한 향이 공기 중으로 증발하여 줄어듬에 따라 청국장의 고유한 향을 중화시키지 못할 수 있다.In this case, when the red ginseng is pulverized to less than 50mesh in the pulverizer, the unique fragrance of red ginseng is not reduced, and the fragrance of the cheonggukjang can be removed as much as possible. However, in the process of consuming the final product, Accordingly, children and adolescents who do not like the unique flavor and taste of red ginseng can avoid consumption of the final product, kochujang. In addition, when red ginseng is pulverized to a particle size of more than 200mesh in the pulverizer, the fragrance of red ginseng evaporates into the air during the pulverization process, so that the fragrance of the fermented ginseng can not be neutralized.
상기 더덕분말 생성과정은 더덕을 깨끗이 세척한 후 50 내지 100 mesh로 분쇄하여 더덕분말을 생성한다.The dodok powder is cleaned thoroughly and then pulverized into 50 to 100 mesh to produce dodok powder.
여기서, 분쇄 설비로는 볼 밀(ball mill), 콜로이드 밀(colloid mill), 마이크로 에어 클래시파이드 밀(micro air classified mill) 등의 분쇄용 분쇄 설비를 사용할 수 있다.
Here, as the grinding apparatus, a grinding apparatus for grinding such as ball mill, colloid mill or micro air classified mill may be used.
그 다음, 본 발명에 따른 고추장의 제조방법은 혼합단계(S200)를 포함한다. Next, the method for producing a kochujang according to the present invention includes a mixing step (S200).
상기 혼합단계(S200)는 증자된 콩과 홍삼을 혼합하여 혼합물을 생성하는 단계로, 상기 혼합물로는 제 1 혼합물과 제 2 혼합물을 생성할 수 있다.In the mixing step (S200), the mixture of soybean and red ginseng is produced to produce a mixture, wherein the mixture may be a first mixture and a second mixture.
상기 제 1 혼합물은 증자된 콩의 일부와 홍삼추출물을 혼합하여 생성하며, 제 2 혼합물은 제 1 혼합물에 사용된 증자된 콩의 나머지와 홍삼분말을 혼합하여 생성한다. 이때, 증자된 콩의 일부로는 전체 콩 100 중량%를 기준으로 50 중량%의 콩이 사용될 수 있다.The first mixture is produced by mixing a part of the soybean and the red ginseng extract, and the second mixture is formed by mixing the remainder of the soybeans and red ginseng powder used in the first mixture. At this time, 50% by weight of soybean may be used as a part of the expanded soybean based on 100% by weight of whole soybean.
보다 구체적으로, 상기 제 1 혼합물은 증자된 콩과, 상기 증자된 콩 100g 당 사포닌 함량이 750 내지 800㎎의 사포닌이 포함된 홍삼추출물로 구성된다. 여기서, 증자된 콩은 제 1 혼합물에 사용된 콩만을 의미한다.More specifically, the first mixture is composed of a soybean having been added and a red ginseng extract containing saponin having a saponin content of 750 to 800 mg per 100 g of the soybean. Here, the expanded soybean means only the soybean used in the first mixture.
이때, 홍삼추출물로 사포닌 함량이 200㎎/g인 홍삼추출물을 사용하면, 제 1 혼합물은 증자된 콩과 상기 증자된 콩 100 중량부 당 3.75 내지 4 중량부의 홍삼추출물로 구성된다. At this time, when red ginseng extract having a saponin content of 200 mg / g is used as the extract of red ginseng, the first mixture is composed of the extracted soybean and 3.75 to 4 parts by weight of red ginseng extract per 100 parts by weight of the soybean.
그리고 상기 제 2 혼합물은 증자된 콩과, 상기 증자된 콩 100g 당 사포닌 함량 750 내지 800㎎의 사포닌이 포함된 홍삼분말로 구성된다. 여기서, 증자된 콩은 제 2 혼합물에 사용된 콩만을 의미한다.And the second mixture is composed of soybean which has been added and red ginseng powder containing saponin having a saponin content of 750 to 800 mg per 100 g of the above-mentioned soybean. Here, the expanded soybean means only the soybean used in the second mixture.
이때, 홍삼분말로 사포닌 함량이 50㎎/g인 홍삼분말을 사용하면, 제 2 혼합물은 증자된 콩과 상기 증자된 콩 100 중량부 당 15 내지 16 중량부의 홍삼분말로 구성된다.In this case, when red ginseng powder having a saponin content of 50 mg / g is used as the red ginseng powder, the second mixture is composed of the germinated beans and 15 to 16 parts by weight of the red ginseng powder per 100 parts by weight of the added soybean.
여기서, 증자된 콩 100g 당 사포닌 함량이 750 내지 800㎎의 사포닌이 포함된 홍삼추출물과 홍삼분말을 혼합하는 것은 청국장의 고유한 향을 최대한 중화시키고, 혈전용해효소의 활성과 환원당 함량과 조사포닌 함량을 증가시키며, 홍삼성분에 의한 발효균주의 생육억제와 단백분해효소의 생성억제를 최소화시키기 위함이다.Here, mixing red ginseng powder containing saponin having saponin content of 750 to 800 mg per 100 g of expanded soybean and red ginseng powder to neutralize the original fragrance of chungkukjang to the utmost, to increase the activity of thrombolytic enzyme, reducing sugar content and crude saponin content And to minimize the inhibition of the growth of the fermenting microorganism caused by the red ginseng components and the inhibition of the production of proteolytic enzymes.
만약, 본 단계(S200)에서 증자된 콩 100g 당 사포닌 함량이 750㎎ 미만인 홍삼추출물과 홍삼분말이 혼합되면 고추장에 청국장의 향이 첨가되며, 최종생산물인 고추장에 대한 혈전용해효소의 활성과 환원당 함량 및 조사포닌 함량이 낮아진다.If the red ginseng powder having a saponin content of less than 750 mg per 100 g of soybean added in step (S200) is mixed with red ginseng powder, the flavor of chongkukjang is added to the red pepper paste, and the activity of the thrombolytic enzyme and the reducing sugar content The crude saponin content is lowered.
또한, 본 단계(S200)에서 증자된 콩 100g 당 사포닌 함량이 800㎎을 초과한 홍삼추출물과 홍삼분말이 혼합되면, 고추장에서 청국장의 향기가 발생되는 것을 억지할 수 있더라도 발효과정에서 콩 단백질의 분해에 관여하는 발효균주의 생육이나 단백분해효소의 생성이 억제되어 발효에 요구되는 시간이 늘어나게 되므로, 생산성이 낮아진다.Also, if the mixture of red ginseng powder and red ginseng powder having a saponin content of more than 800 mg per 100 g of soybean added in step (S200) can inhibit the occurrence of the smell of chungkukjang in the kochujang, The production of the fermentation microorganism or the production of proteolytic enzymes involved in the fermentation is inhibited and the time required for fermentation is increased, so that the productivity is lowered.
한편, 본 단계(S200)에서 홍삼추출물이 포함된 제 1 혼합물과 홍삼분말이 포함된 제 2 혼합물을 생성하는 것은 홍삼분말과 홍삼추출액의 발효를 통해 수득된 진세노사이드의 성분의 함량이 서로 다르기 때문이다. Meanwhile, in the present step (S200), the first mixture containing the red ginseng extract and the second mixture containing the red ginseng powder are produced in such a manner that the content of the ginsenosides obtained through the fermentation of the red ginseng powder and the red ginseng extract is different Because.
구체적으로, 진세노사이드의 핵심성분인 Rg1, Rb1, Rg3을 동일한 사포닌 함량이 포한된 홍삼분말이 첨가된 제 1 고추장과 홍삼추출액이 첨가된 제 2 고추장을 기준으로 살펴보면, 제 1 고추장에는 Rg1이 제 2 고추장의 약 4배가 존재한다. 그리고 제 1 고추장에는 Rb1이 제 2 고추장의 약 1.5배가 존재한다. 또한, 제 2 고추장에는 Rg3이 제 1 고추장에 비해 약 2.5배가 존재한다.Specifically, Rg1, Rb1, and Rg3, which are key components of ginsenoside, are examined based on the first red pepper paste to which the same saponin content is added and the second red pepper paste to which the red ginseng extract is added. In the first red pepper paste, Rg1 There are about four times as many as the second red pepper paste. And in the first red pepper paste, Rb1 is about 1.5 times that of the second red pepper paste. Also, in the second red pepper paste, Rg3 is about 2.5 times that of the first red pepper paste.
이와 같이, 홍삼성분이 첨가되어 제조된 고추장이라고 하더라도 홍삼성분의 종류에 따라 진세노사이드의 함량이 달라지므로, 홍삼분말이 첨가된 고추장과 홍삼추출액이 첨가된 고추장을 함께 사용하여 진세노사이드 핵심성분(Rg1, Rb1, Rg3)의 첨가량이 향상된 고추장을 생산한다.Thus, since the content of ginsenoside varies depending on the type of red ginseng component, even if it is manufactured by adding red ginseng component, the red ginseng powder added red pepper paste and the red ginseng extract added red pepper paste are used together to form ginsenoside core component (Rg1, Rb1, Rg3) is increased.
필요에 따라, 본 단계(S200)에서는 더덕분말이 사용될 수 있다.If necessary, dodok powder may be used in this step (S200).
보다 구체적으로, 제 1 혼합물은 증자된 콩 100 중량부 당 5 내지 10 중량부의 더덕분말이 첨가되며, 제 2 혼합물은 증자된 콩 100 중량부 당 5 내지 10g의 더덕분말이 첨가된다.More specifically, the first mixture is added with 5 to 10 parts by weight of dodok powder per 100 parts by weight of the expanded soybean, and the second mixture is added with 5 to 10 g of dodok powder per 100 parts by weight of the expanded soybean.
이러한 더덕분말은 콩 단백질의 분해에 관여하는 발효균주의 생육과 단백분해효소의 활성을 높여주어 발효균주의 생육과 단백분해효소의 생성이 홍삼성분에 의해 억제되는 것을 방지하는 역할을 수행한다. This dodok powder enhances the growth and proteolytic activity of the bacteria involved in the degradation of the soybean protein, thereby preventing the growth of the fermenting bacteria and the production of proteolytic enzymes from being inhibited by the red ginseng component.
여기서, 증자된 콩 100 중량부를 기준으로 더덕분말이 5 내지 10 중량부를 초과하여 사용되면. 더덕분말 5 내지 10 중량부를 사용하는 경우보다 발효균주의 생육과 단백분해효소의 생성이 억제되는 문제가 발생될 수 있다.
Here, when the dodok powder is used in an amount exceeding 5 to 10 parts by weight based on 100 parts by weight of the expanded soybean. There may be a problem that the growth of the fermentation microorganism and the production of proteolytic enzyme are inhibited more than the case of using 5 to 10 parts by weight of the dodok powder.
이어서, 본 발명에 따른 고추장의 제조방법은 제국단계(S300)를 포함한다. Then, the method of manufacturing a kochujang according to the present invention includes an imperial step (S300).
상기 제국단계(S300)는 증자된 소맥분에 국균을 접종시켜 배양하고, 상기 혼합단계를 통해 생성된 혼합물을 고초균(Bacillus subtilis)을 접종시켜 배양하는 단계이다.The empire step S300 is a step of inoculating and cultivating inoculated in the flour of wheat flour and incubating the mixture produced through the mixing step by inoculating Bacillus subtilis.
보다 구체적으로, 제국단계(S300)에서는 소맥분에 전배양한 국균을 접종하여 25 내지 35℃에서 2 내지 3일 동안 배양시켜 소맥분 고오지를 생산하며, 혼합물에 전배양한 바실러스 서브틸러스를 접종하여 40 내지 50℃에서 2 내지 5일 동안 배양시켜 혼합물 고오지를 생산한다. 이때, 국균으로는 아스퍼질러스 오리재(aspergillus oryzae)를 사용하는 것이 바람직하다.More specifically, in the empire stage (S300), the bacillus subtilises pre-cultured in the wheat flour are inoculated and cultivated at 25 to 35 DEG C for 2 to 3 days to produce a wheat germ oil cake. And cultivated at 40 to 50 DEG C for 2 to 5 days to produce a mixture broth. At this time, it is preferable to use aspergillus oryzae as an inoculum.
그리고, 국균은 소맥분 100 중량부를 기준으로 0.5 내지 1.0 중량부를 접종하고, 고초균은 혼합물 100 중량부를 기준으로 0.5 내지 1.0 중량부를 접종하는 것이 바람직하다. It is preferable that 0.5 to 1.0 part by weight of the germs is inoculated on the basis of 100 parts by weight of the wheat flour and 0.5 to 1.0 part by weight of the germs is based on 100 parts by weight of the mixture.
만약, 배양시간과 배양온도 및 배양균주의 첨가량이 사용기준을 초과하면 국균 및 고초균은 충분히 배양되지 않거나 지나치게 배양되어 최총생산물인 고추장의 맛이 변질될 수 있다.
If the culture time, culture temperature, and amount of the culture strains are exceeded, the germs and Bacillus subtilis are not sufficiently cultured or excessively cultured, and the taste of the koji paste, which is the germination product, may be altered.
그 다음, 본 발명에 따른 고추장의 제조방법은 1차 숙성단계(S400)를 포함한다.Next, the method of manufacturing a kochujang according to the present invention includes a first aging step (S400).
상기 1차 숙성단계(S400)는 소맥분 고오지에 혼합물 고오지를 첨가하고, 23 내지 30℃로 4 내지 6주 동안 숙성시키는 단계이다. 이때, 혼합물 고오지는 소맥분 고오지 100 중량부를 기준으로 10 내지 15 중량부가 사용된다. The primary aging step (S400) is a step of adding a mixture of corn flour to the wheat flour and aging at 23 to 30 DEG C for 4 to 6 weeks. At this time, 10-15 parts by weight of the mixture mixture is used based on 100 parts by weight of the wheat flour.
본 단계(S400)는 청국장 특유의 향미가 고추장에 조화를 이루도록 하기 위하여 일반 개량식 고추장의 숙성기간(2 내지 3주)보다 길게 4주 이상, 바람직하게는 4주 내지 6주 동안의 숙성기간을 갖는다.
This step (S400) has an aging period of 4 weeks or more, preferably 4 to 6 weeks, longer than the aging period (2 to 3 weeks) of the general improved type kochujang in order to harmonize the flavor peculiar to the kukchukjang .
마지막으로, 본 발명에 따른 고추장의 제조방법은 2차 숙성단계(S500)를 포함한다. Finally, the method of manufacturing a kochujang according to the present invention includes a second aging step (S500).
상기 2차 숙성단계(S500)는 1차 숙성단계(S400)를 통해 생성된 숙성물에 고춧가루 및 염수를 첨가하여 18 내지 22℃로 재 숙성시키는 단계로, 고춧가루는 2차 숙성물 전체 중량의 15 내지 20 중량%가 되도록 첨가될 수 있으며, 염수는 2차 숙성물 전체 중량의 25 내지 35 중량%가 되도록 첨가될 수 있다. 여기서, 2차 숙성물이란 상기 숙성물과 고춧가루 및 염수의 혼합물을 의미한다. In the second aging step (S500), red pepper powder and salt water are added to the aged material produced through the first aging step (S400) and re-aging is performed at 18 to 22 ° C. The red pepper powder is a mixture of 15 To 20% by weight of the total weight of the secondary aged material, and the brine may be added to the secondary aged material in an amount of 25 to 35% by weight. Here, the secondary aged material means a mixture of the aged material with red pepper powder and brine.
이러한 고춧가루는 고추장의 색도를 밝고 선명하게 하고, 숙성과정에서 이상발효현상을 억지하도록 작용한다.These red pepper powder makes the color of kochujang bright and clear and acts to inhibit the abnormal fermentation process during the ripening process.
필요에 따라, 2차 숙성단계(S500)에서는 물엿, 조청, 간장, 향신료 가공품, 향미 증진제 및 곡물 가공품으로 이루어진 군에서 선택된 1종 이상이 더 첨가될 수 있다.If necessary, at least one selected from the group consisting of starch syrup, sour cream, soy sauce, processed spices, flavor enhancer and grain processed product may be further added in the second aging step (S500).
이러한 물엿, 조청, 간장, 향신료 가공품, 향미 증진제 및 곡물 가공품으로 이루어진 군에서 선택된 1종 이상은 2차 숙성물 100 중량부를 기분으로 15 내지 40 중량부가 첨가될 수 있다.One or more kinds selected from the group consisting of starch syrup, syrup, soy sauce, processed spices, flavor enhancer and processed cereals may be added in an amount of 15 to 40 parts by weight per 100 parts by weight of the secondary aged product.
상기 향신료 가공품으로는 건다대기 또는 습다대기 등이 사용될 수 있으며, 상기 향미 증진제로는 효모 추출물, 콩 또는 밀단백 추출물 등이 사용될 수 있다.
The flavor enhancer may be yeast extract, soybean or wheat protein extract, and the like.
전술한 고추장의 제조방법을 통해 제조된 고추장은 청국장 및 홍삼이 첨가되지 않은 고추장에 비해 생리활성물질과 항산화물질의 함량을 증가되며, 청국장 특유의 이취가 홍삼발효에 의해 완화되어 청국장 섭취에 거부감이 있는 사람이라도 청국장이 포함된 고추장의 섭취에 대한 거부감이 감소된다.
The content of physiologically active substances and antioxidants is increased in the red pepper paste prepared by the above-described method of preparing red pepper paste, compared to the red pepper paste in which the red pepper paste and red ginseng are not added, and the odor of the red pepper paste is alleviated by the red ginseng fermentation, Even those who have had a reduced likelihood of eating kochujang containing Cheonggukjang.
이하, 본 발명의 구체적인 실시예 및 실험예를 통하여 보다 구체적으로 기술한다. 다만 본 실시예 및 실험예는 상술한 발명의 특정예의 이해를 돕기 위한 것으로 이에 의하여 권리범위 등이 제한적으로 해석되어서는 아니된다.
Hereinafter, specific examples and experimental examples of the present invention will be described in more detail. It should be understood, however, that the embodiments and examples are for the purpose of promoting understanding of the specific examples of the invention described above, and the scope of rights and the like should not be construed thereby.
혈전용해효소의 활성 확인Identification of activity of thrombolytic enzyme
혈전용해효소의 활성은 Fibrin-plate법을 적용하며, 자외선-가시선 분광광도계[UV-1601, SHIMADZU, 일본]로 660㎚에서 흡광도를 측정하였다. 분해물의 타이로신(tyrosine)양은 타이로신의 표준물질로 사용하여 작성한 표준곡선으로부터 환산하였다. 효소활성은 조효소액 1㎖가 1분 동안 타이로신 1㎍을 생성하는 능력을 1 unit로 하였다.
The activity of thrombolytic enzyme was measured by Fibrin-plate method and absorbance was measured at 660 nm using an ultraviolet-visible spectrophotometer [UV-1601, SHIMADZU, Japan]. The amount of tyrosine of the degraded product was converted from the standard curve prepared using the standard material of tyrosine. The enzyme activity was 1 unit of the ability of 1 ml of crude enzyme solution to produce 1 μg of tyrosine for 1 minute.
환원당 함량 확인Determination of reducing sugar content
환원당은 디니트로살리실산법을 적용하며, 자외선-가시선 분광광도계[UV-1601, SHIMADZU, 일본]로 546㎚에서 흡광도를 측정하였다. 이때, 당 정량은 글루코스(glucose)를 표준물질로 사용하여 상기의 방법으로 작성한 표준곡선으로부터 환산하였다.
Absorbance was measured at 546 nm using an ultraviolet-visible spectrophotometer [UV-1601, SHIMADZU, Japan] using a dinitrosalicylic acid method. At this time, the sugar content was converted from a standard curve prepared by the above method using glucose as a standard substance.
아미노태질소 함량 확인Determination of amino nitrogen content
아미노태질소 함량은 Formol 적정법으로 산출하였다.
Amino nitrogen content was calculated by the Formol titration method.
[실시예][Example]
1. 백태를 수세하여 4℃의 물에 24시간 동안 침지시킨 후 약 30분간 물빼기를 하고 찜통에 담아서 121℃의 온도에서 40분간 삶았다.1. Water was washed with water, immersed in water at 4 ° C for 24 hours, drained for about 30 minutes, boiled in a steamer at a temperature of 121 ° C for 40 minutes.
2. 밀가루를 1.2kg/cm2의 압력에서 100℃의 온도로 60분 동안 가압 증자하고 40℃ 정도로 냉각시켜 증자된 밀가루를 생성하였다.2. The wheat flour was pressurized at a pressure of 1.2 kg / cm < 2 > at a temperature of 100 DEG C for 60 minutes and cooled to about 40 DEG C to produce a flour.
3. 삶은 콩 1㎏에 사포닌 함량이 195㎎/g인 홍삼추출물 40g과 더덕분말 100g을 첨가하고 혼합하여 제 1 혼합물을 생성하였고, 삶은 콩 1㎏에 사포닌 함량이 55㎎/g인 홍삼분말 14g과 더덕분말 100g을 첨가하고 혼합하여 제 2 혼합물을 생성하였다.3. To 1 kg of boiled soybeans, 40 g of red ginseng extract having a saponin content of 195 mg / g and 100 g of dodok powder were added and mixed to form a first mixture. To 1 kg of boiled soybean, 14 g of red ginseng powder having a saponin content of 55 mg / And 100 g of dodok powder were added and mixed to produce a second mixture.
4. 상기 증자된 밀가루 10㎏에 전배양한 아스퍼질러스 오리재 500g을 접종한 다음, 30℃로 2일 동안 배양시켜 밀가루 고오지를 생성하였다.4. 500 g of Aspergillus oryzae pre-cultured in 10 kg of the above-mentioned flour was inoculated and then cultured at 30 DEG C for 2 days to produce wheat flour.
5. 상기 제 1 혼합물과 제 2 혼합물에 각각 전배양한 바실러스 서브틸러스 종균액 30g을 접종한 다음, 40℃로 5일 동안 배양시켜 제 1 혼합물 고오지와 제 2 혼합물 고오지를 생성하였다.5. 30 g of the Bacillus subtilis strain pre-cultured in the first mixture and the second mixture were inoculated and cultured at 40 DEG C for 5 days to produce a first mixture and a second mixture.
6. 밀가루 고오지 10㎏에 제 1 혼합물 고오지 0.5㎏과 제 2 혼합물 고오지 0.5㎏을 첨가하여 제 1 숙성물을 생성하고, 이를 25℃로 28일간 숙성시켰다. 6. A first fermented product was produced by adding 0.5 kg of a first mixture mixture and 0.5 kg of a second mixture mixture to 10 kg of wheat flour, and aged at 25 DEG C for 28 days.
7. 제 1 숙성물 9㎏에 고춧가루 2.25㎏ 및 염수 3.75㎏를 첨가하고 이를 20℃로 7일간 숙성시켜 고추장을 제조하였다.7. To 9 kg of the first aged product, 2.25 kg of red pepper powder and 3.75 kg of salted water were added and the mixture was aged at 20 DEG C for 7 days to prepare a red pepper paste.
[비교예 1][Comparative Example 1]
1. 백태를 수세하여 4℃의 물에 24시간 동안 침지시킨 후 약 30분간 물빼기를 하고 찜통에 담아서 121℃의 온도에서 40분간 삶았다.1. Water was washed with water, immersed in water at 4 ° C for 24 hours, drained for about 30 minutes, boiled in a steamer at a temperature of 121 ° C for 40 minutes.
2. 밀가루를 1.2kg/cm2의 압력에서 100℃의 온도로 60분 동안 가압 증자하고 40℃ 정도로 냉각시켜 증자된 밀가루를 생성하였다.2. The wheat flour was pressurized at a pressure of 1.2 kg / cm < 2 > at a temperature of 100 DEG C for 60 minutes and cooled to about 40 DEG C to produce a flour.
3. 상기 증자된 밀가루 10㎏에 전배양한 아스퍼질러스 오리재 500g을 접종한 다음, 30℃로 2일 동안 배양시켜 밀가루 고오지를 생성하였다.3. 500 g of Aspergillus oryzae pre-cultured in 10 kg of the above-mentioned flour was inoculated and then cultured at 30 DEG C for 2 days to produce wheat flour.
4. 밀가루 고오지 10㎏에 메주 1㎏을 첨가하여 제 1 숙성물을 생성하고, 이를 25℃로 28일간 숙성시켰다. 4. 1 kg of meju was added to 10 kg of wheat flour to produce a first aged material, which was aged at 25 DEG C for 28 days.
7. 제 1 숙성물 9㎏에 고춧가루 2.25㎏ 및 염수 3.75㎏를 첨가하고 이를 20℃로 7일간 숙성시켜 고추장을 제조하였다.
7. To 9 kg of the first aged product, 2.25 kg of red pepper powder and 3.75 kg of salted water were added and the mixture was aged at 20 DEG C for 7 days to prepare a red pepper paste.
[비교예 2][Comparative Example 2]
실시예와 동일한 방법으로 고추장을 제조하되, 더덕분말이 제외된 제 1 혼합물과 제 2 혼합물을 사용하여 고추장을 제조하였다.
A red pepper paste was prepared in the same manner as in Example except that the first mixture and the second mixture excluding red pepper powder were used.
[비교예 3][Comparative Example 3]
실시예와 동일한 방법으로 고추장을 제조하되, 제 1 혼합물과 제 2 혼합물 대신 제 1 혼합물만 사용하여 고추장을 제조하였다.
A red pepper paste was prepared in the same manner as in Example except that only the first mixture was used instead of the first mixture and the second mixture.
[비교예 4][Comparative Example 4]
실시예와 동일한 방법으로 고추장을 제조하되, 제 1 혼합물과 제 2 혼합물 대신 제 2 혼합물만 사용하여 고추장을 제조하였다.
A red pepper paste was prepared in the same manner as in Example except that only the first mixture and the second mixture were used in place of the second mixture.
[실험예 1][Experimental Example 1]
실시예와 비교예 1을 통해 제조된 고추장에 대한 혈전용해효소 활성과 환원당 함량 및 조사포닌 함량을 측정하였고, 그 결과는 [표 1]로 나타내었다.The fibrinolytic enzyme activity, reducing sugar content and crude saponin content of the prepared kochujang prepared in the Example and Comparative Example 1 were measured, and the results are shown in Table 1.
[표 1]을 참조하면, 홍삼성분 및 더덕분말을 첨가하여 제조된 고추장은 홍삼성분 및 더덕분말을 무 첨가하여 제조된 고추장에 비해 환원당 함량, 혈전 용해능이 더 높은 함량을 갖는 것으로 관찰되었다.
[Table 1] Referring to Table 1, it was observed that the red pepper paste prepared by adding the red ginseng powder and the red pepper powder had higher reducing sugar content and thrombolytic ability than the red pepper paste prepared by adding the red ginseng powder and the red pepper powder.
[실험예 2][Experimental Example 2]
실시예와 비교예 1, 2를 통해 제조된 고추장에 대한 아미노태질소 함량 및 암모니아태질소 함량을 측정하였고, 그 결과는 [표 2]로 나타내었다.Amino-nitrogen content and ammonia nitrogen content of the kochujang prepared through Examples and Comparative Examples 1 and 2 were measured, and the results are shown in [Table 2].
[표 2]를 참조하면, 홍삼성분을 첨가하여 제조된 고추장은 홍삼성분을 무 첨가하여 제조된 고추장에 비해 아미노태질소가 더 낮은 함량을 갖는 것으로 관찰되었고, 홍삼성분 및 더덕분말을 첨가하여 제조된 고추장은 홍삼성분 및 더덕분말을 무 첨가하여 제조된 고추장과 유사한 아미노태질소의 함량을 갖는 것으로 관찰되었다.
As shown in Table 2, it was observed that the kochujang prepared by adding the red ginseng component had a lower content of amino nitrogen than the red pepper prepared by adding the red ginseng component, The content of amino acid nitrogen was similar to that of kochujang prepared by adding no red ginseng powder and red ginseng powder.
[실험예 3][Experimental Example 3]
비교예 1, 비교예 3, 및 비교예 4를 통해 각각 제조된 고추장에 포함된 진세노사이드의 주요 성분별 함량을 측정하였고, 그 결과는 [표 3]으로 나타내었다.The contents of the major components of the ginsenosides contained in the prepared kochujang prepared through Comparative Example 1, Comparative Example 3 and Comparative Example 4 were measured, and the results are shown in Table 3.
[표 3]을 참조하면, 홍삼추출액을 첨가하여 제조된 고추장은 홍삼분말을 첨가하여 제조된 고추장에 비해 진세노사이드 Rg2, Rg3, Rc의 함량이 더 높은 것으로 관찰되었고 Rg1, Rb1, Rf의 함량이 더 낮은 것으로 관찰되었다.
As shown in Table 3, the content of ginsenosides Rg 2 , Rg 3 and Rc was higher in red pepper paste prepared by adding red ginseng extract than those of red pepper paste prepared by adding red ginseng powder, and Rg 1 , Rb 1 , And the content of Rf was observed to be lower.
[실험예 4] 고추장의 관능 평가[Experimental Example 4] Sensory Evaluation of Kochujang
실시예와 비교예 1을 통해 제조된 고추장을 이용하여, 서울 및 경기권에 거주하는 25 내지 55세 주부 50명을 대상으로 고추장의 관능 평가를 실시하였다. 관능평가는 5점 만점을 기준으로 세부 맛 속성에 대해 기호도를 조사하는 방식으로 수행하였으며, 전반적인 맛의 평가는 선호도로 평가하였다. 관능 평가 결과는 표 4와 같다.The sensory evaluations of kochujang were carried out in 50 housewives aged 25 to 55 years living in Seoul and Gyeonggi - do using the kochujang prepared in the Examples and Comparative Example 1. The sensory evaluation was performed in such a manner that the degree of preference was examined for the detailed taste attribute based on the score of 5, and the evaluation of the overall taste was evaluated as the preference. The sensory evaluation results are shown in Table 4.
[표 4]를 참조하면, 외관과 향에 대한 기호도는 본 발명의 고추장과 비교예가 큰 차이를 나타내지 않았으나, 맛과 조직감에 대한 기호도에서는 본 발명의 고추장이 더 좋은 기호도를 나타내었다.
As shown in Table 4, the degree of preference for appearance and flavor did not show a large difference between the case of the present invention and that of the case of the present invention, but the case of the present invention showed better preference for taste and texture.
이상에서 본 발명의 바람직한 실시예를 참조하여 설명하였지만, 해당 기술분야의 숙련된 당업자는 하기의 특허청구범위에 기재된 본 발명의 사상 및 영역으로부터 벗어나지 않는 범위 내에서 본 발명을 다양하게 수정 및 변경시킬 수 있음을 이해할 수 있을 것이다.It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit and scope of the invention as defined in the appended claims. It can be understood that it is possible.
Claims (6)
증자된 콩에 홍삼을 첨가하여 혼합물을 생성하는 혼합단계;
증자된 소맥분에 국균을 접종시켜 소맥분 고오지를 배양하고, 상기 혼합물에 고초균을 접종시켜 혼합물 고오지를 배양하는 제국단계;
상기 소맥분 고오지 100 중량부를 기준으로 상기 혼합물 고오지 10 내지 15 중량부를 첨가하여 숙성시키는 1차 숙성단계; 및
상기 1차 숙성단계를 통과한 숙성물에 고춧가루 및 염수를 첨가하여 숙성시키는 2차 숙성단계를 포함하는 고추장의 제조방법.A step to increase soybeans and flour called water;
A mixing step of adding red ginseng to the expanded beans to produce a mixture;
An empowering step of cultivating wheat germ oil by inoculating inoculated flour into wheat flour and cultivating a mixture ovum by inoculating the mixture with Bacillus subtilis;
A first aging step in which 10 to 15 parts by weight of the mixture mixture is added to 100 parts by weight of the wheat flour; And
And a second aging step of aging the aged material that has passed through the first aging step by adding red pepper powder and salt water.
상기 증자된 콩의 50 중량%와 홍삼추출물을 혼합하여 제 1 혼합물을 생성하고, 나머지 증자된 콩 50 중량%와 홍삼분말을 혼합하여 제 2 혼합물을 생성하는 것을 특징으로 하는 고추장의 제조방법.2. The method of claim 1,
Wherein the first mixture is prepared by mixing 50% by weight of the extracted soybeans with the red ginseng extract, and 50% by weight of the remaining soybeans is mixed with the red ginseng powder to produce a second mixture.
증자된 소맥분에 국균을 접종시켜 배양하고, 상기 제 1 혼합물에 고초균을 접종시켜 배양하며, 상기 제 2 혼합물에 고초균을 접종시켜 배양하는 것을 특징으로 하는 고추장의 제조방법.4. The method of claim 3, wherein the empire step
A method for producing a red pepper paste, comprising the steps of: inoculating and cultivating a flour in a flour mixture; incubating the first mixture with Bacillus subtilis; and culturing the mixture by inoculating the second mixture with Bacillus subtilis.
상기 증자된 콩 100g 당 사포닌 함량이 750 내지 800㎎의 사포닌이 포함된 홍삼추출물 및 증자된 콩 100g 당 5 내지 10g의 더덕분말이 포함된 것을 특징으로 하는 고추장의 제조방법.3. The method of claim 2, wherein the first mixture comprises
Characterized in that red ginseng extract containing saponin in a content of saponin of 750 to 800 mg per 100 g of the above-mentioned soybean and 5 to 10 g of dodok powder are contained per 100 g of the thus-grown soybean.
증자된 콩과, 상기 증자된 콩 100g 당 사포닌 함량 750 내지 800㎎의 사포닌이 포함된 홍삼분말 및 증자된 콩 100g 당 5 내지 10g의 더덕분말로 구성된 것을 특징으로 하는 고추장의 제조방법.
3. The method of claim 2, wherein the second mixture comprises
Wherein the soy sauce is made by adding the soy sauce, the red soy sauce powder containing 750 to 800 mg saponin per 100 g of the soy sauce, and 5 to 10 g of the safflower powder per 100 g of the soy sauce.
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Title |
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오훈일 외 2인, ‘고초균과 효모를 혼용 첨가한 고추장 숙성 중 미생물과 효소활성도의 변화’, 식품학회지 제32권제2호, 410~416쪽, 2000년* * |
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