KR20160101276A - Method of preparing hot bean paste containing red ginseng - Google Patents

Abstract

Disclosed is a method of manufacturing red chili paste, to use fast-fermented bean paste with smoothened unique smell, so as to reduce burden about smell and include nutrition of the fast-fermented bean paste. To this end, the method comprises the following steps: a steaming step of steaming soybean soaked by water and flour; a mixing step of adding red ginseng to the steamed soybean to make a mixture; a yeast making step of inoculating koji mold into the steamed flour to cultivate flour mold and inoculating Bacillus subtillus into the mixture to cultivate mixture koji; a primary aging step of adding 10 to 15 parts by weight of the mixture koji with respect to 100 parts by weight of the flour koji and performing aging; and a secondary aging step of adding red chili powder and salt water to an aged material completing the primary aging step, and performing aging. According to the present invention, red chili paste having the increased contents of bioactive substances and antioxidant materials can be manufactured.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a red pepper paste,

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.

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.

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.

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.

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.

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 .

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.

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.

Korean Patent No. 10-0590733 (published on June 19, 2006) Korean Registered Patent No. 10-1117192 (Announced on Mar. 07, 2012) Korean Registered Patent No. 10-1359590 (published on Feb. 20, 2014)

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.

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.

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.

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.

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).

1 is a flowchart illustrating a method of manufacturing a kochujang according to an embodiment of the present invention.

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.

1 is a flowchart illustrating a method of manufacturing a kochujang according to an embodiment of the present invention.

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.

Hereinafter, each component will be described in more detail with reference to the drawings.

First, a method of manufacturing a kochujang according to the present invention includes a step of increasing (S100).

The addition step (S100) is a step of boiling the so-called flour and the so-called water.

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.

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.

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.

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.

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.

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.

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).

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.

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.

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.

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.

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.

The dodok powder is cleaned thoroughly and then pulverized into 50 to 100 mesh to produce dodok powder.

Here, as the grinding apparatus, a grinding apparatus for grinding such as ball mill, colloid mill or micro air classified mill may be used.

Next, the method for producing a kochujang according to the present invention includes a mixing step (S200).

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

If necessary, dodok powder may be used in this step (S200).

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.

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.

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.

Then, the method of manufacturing a kochujang according to the present invention includes an imperial step (S300).

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.

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.

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.

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.

Next, the method of manufacturing a kochujang according to the present invention includes a first aging step (S400).

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.

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 .

Finally, the method of manufacturing a kochujang according to the present invention includes a second aging step (S500).

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.

These red pepper powder makes the color of kochujang bright and clear and acts to inhibit the abnormal fermentation process during the ripening process.

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).

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.

The flavor enhancer may be yeast extract, soybean or wheat protein extract, and the like.

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.

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.

Identification of activity of thrombolytic enzyme

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.

Determination of reducing sugar content

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.

Determination of amino nitrogen content

Amino nitrogen content was calculated by the Formol titration method.

[Example]

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. 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. 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. 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. 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. 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. 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.

[Comparative Example 1]

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. 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. 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. 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. 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.

[Comparative Example 2]

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.

[Comparative Example 3]

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.

[Comparative Example 4]

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.

[Experimental Example 1]

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.

[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.

[Experimental Example 2]

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].

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.

[Experimental Example 3]

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.

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.

[Experimental Example 4] Sensory Evaluation of Kochujang

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.

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.

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)

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. The method of claim 1, wherein the soybean is soybean koji. 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. 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. 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. 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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