KR20170046844A

KR20170046844A - Rice-nuruk fermented red pepper paste and manufacturing method therof

Info

Publication number: KR20170046844A
Application number: KR1020150146633A
Authority: KR
Inventors: 윤용익
Original assignee: 대구대학교 산학협력단
Priority date: 2015-10-21
Filing date: 2015-10-21
Publication date: 2017-05-04

Abstract

The present invention relates to a rice bran fermented kochujang and a method of preparing the same, and comprises a rice flour preparation step (S1 step) in which rice flour is wiped with a palm, A step (S 2) of mixing a raw material for kojitsu with a raw koji paste obtained in the step of preparing rice bran (Step S 1) to obtain a raw material mixture; Adjusting the concentration of the kochujang by boiling and cooling water (step S3); A liver adjusting step (S4) of adjusting the liver by the sun salt; And fermentation and storage step (S5 step) in which fermentation is carried out for a certain period of time while being stirred at room temperature and kept in a refrigerator for a certain period of time (S5 step). Instead of using the glutinous rice paste and malt fermenting medium used in the conventional fermented kochujang, Although it simplifies the process of making, it makes it possible to make the kochujang taste more deeply by the saccharification fermentation by the rice koji, and it can be easily manufactured by the housewife, but it is economical that the cost of the product becomes low due to the cost reduction in manufacturing the kochujang It is a useful invention with special advantages.

Description

[0001] The present invention relates to a fermented red pepper paste and a manufacturing method thereof,

The present invention relates to a kochujang, and more particularly, to a kochujang and a method for preparing the same, and more particularly, to a kochujang which does not use a glutinous rice paste and a malt which are fermenting medium used in a traditional fermented kochujang, And a method for preparing the fermented koji paste.

Kochujang is a traditional soybean fermented food that is unique to Korea. During fermentation, bacteria, yeast, fungi, and the like are grown to determine the quality of the product, that is, its composition and taste.

In order to produce kochujang having a certain quality, the composition of microorganisms should be controlled during aging, but the technology has not yet been developed. Traditional kochujang manufactures do not produce uniform quality products because they are produced by conventional methods that do not control microorganisms.

Large commercial kochujang manufactures pasteurize the product before shipment to equalize the quality of the kochujang produced by the property. Nowadays, as many people become accustomed to large-scale commercial kochujang, they lose the taste of traditional kochujang. Therefore, it is necessary to improve the traditional manufacturing method to ensure the legitimacy of the taste and quality of the traditional kochujang. The legitimacy of taste and quality can only be achieved by means of producing uniform quality, which is impossible without the use of a starter to regulate the microorganisms in kochujang.

In the present study, the effects of adding microorganisms to kochujang were investigated in Oh, et al. (2000). Korean J. Food Sci. Technol. 32 (2): 410-416) (Koo MS, et al.), The addition of Saccharomyces rouxii, Bacillus licheniformis and Saccharomyces rouxii, and fermentation of kochujang for 6 months. 1996. Kor J. Appl. Microbiol. Biotechnol. 24 (4): 439-444) isolated 400 strains from Sunchung glutinous rice koji paste, Sacheon wheat kochujang, and Boeunbori kochujang And they were inoculated into a fermentation medium for kochujang, fermented for 75 days, and a final bacterium and one yeast were separated from each other by a sniffing test using a sensory test and a preparative GC for flavor and aroma . In addition, Lee et al. 1980. Korean J. Food Sci. Technol. 12 (4): 313-323) have reported that Taurulopsis versatilis, Torulopsis versatilis, The starch liquefaction capacity, acid protease activity, glycation capacity, ethanol content, reducing sugar and amino nitrogen content were analyzed and sensory evaluation was carried out by adding yeast such as Chelsea (Torulopsis etchellsii) The effect of yeast addition on the quality of kochujang was investigated.

However, since these studies only added microorganisms to improve the quality of kochujang, they did not mention at all how the added microorganisms affected the microbial composition of kochujang.

In addition, it is also possible to add natural ingredients such as plums to kochujang (Korean Patent Laid-Open Publication No. 2003-0078278), replace some of raw materials with other ones (Korean Patent Publication 2000-0012427, 1991-0016274, 1994-0010918) (Korean Public Registration No. 1976-0000211), or a method of drying kochujang (Korea Patent Publication No. 1989-0001458). However, there has been no attempt to improve the quality of kochujang by controlling microbial composition of kochujang.

In view of the above-mentioned situation, JP-B 607157 entitled " Kochujang Production Method and Kochujang Produced According to Its Manufacturing Method ", which has been conventionally developed, is disclosed in Patent Document 7 (refer to Patent Document 7).

The above-mentioned Korean Patent No. 607157, entitled "Kochujang production method and its production method, is carried out by using Bacillus licheniformis G11D6, Bacillus subtilis G23M1 and Aspergillus oryzae Daeduk3, (Pichia farinosa) G22Y1 is added to a raw material mixture of the koji paste containing meju powder, starch saccharide and red pepper powder prepared by pulverizing the meju, followed by aging to prepare a red pepper paste.

However, such a method of manufacturing a red pepper paste is a method in which maltose is mixed with red pepper powder and weekly powder by boiling glutinous rice paste (saccharified rice powder) Manufacturing work is a very difficult task for a housewife, and the factory also has the drawback of raising the price.

As a conventional technique for producing kochujang, Japanese Patent Application Laid-Open No. 2014-0142458 discloses "a method for manufacturing a kochujang using raw pepper and nuruk, a kochujang prepared by the method and a kochujang powder" (Patent Document 8 Reference).

As shown in FIG. 1, in the method of manufacturing a kochujang using fresh green pepper, as disclosed in the above-mentioned Patent Publication No. 2014-0142458, "a method of manufacturing a kochujang using raw pepper and nuruk, a kochujang and a kochujang powder produced by the method" (A) preparing a green pepper liquid composition; (B) fermenting the raw black pepper liquid composition with a mixture of yeast powder and rice cakes; (C) blending the grain flour with the rice wine solid composition; Drying and grinding steps; Weekly addition of flour and water.

However, since the manufacturing process of the kochujang requires the process of making the kochujang, the manufacturing of the kochujang as in the case of the conventional fermented kochujang is very difficult as a housewife, and also the cost of the product is raised and the economical efficiency is lowered .

Patent Document 1: Publication No. 1976-0000211, Patent Document 2: JP-A-1989-0001458, Patent Document 3: JP-A-1991-0016274, Patent Document 4: Published Japanese Patent Application No. 1994-0010918, Patent Document 5: Japanese Unexamined Patent Publication No. 2000-0012427, Patent Document 6: Published Japanese Patent Application No. 2003-0078278, Patent Document 7: Japanese Patent No. 607157, Patent Document 8: Japanese Patent Application Laid-Open No. 2014-0142458,

Non-Patent Document 1: Oh HI et al. 2000. Korean J. Food Sci. Technol, 32 (2): 410-416 Non-Patent Document 2: Koo MS, et al. 1996. Kor. J. Appl. Microbio l. Biotechn be. 24 (4): 439-444 Non-Patent Document 3: Lee TS et al. 1980. Korean J. Food Sci. Technol. 12 (4): 313-323

The present invention was made to solve the various drawbacks and problems caused by the above-mentioned conventional kochujang manufacturing method, and it is an object of the present invention to provide a fermented kochujang which does not use glutinous rice flour and malt, To thereby simplify the process of making kochujang, and also to deepen the taste of kochujang by saccharification fermentation by rice koji, and a process for producing the same.

Another object of the present invention is to provide a fermented rice koji fermented koji paste, which can be easily manufactured by the simplification of the process of making kochujang, and which is economical in that the cost of the product is reduced due to cost reduction in manufacturing of kochujang .

In order to accomplish the above object, the present invention provides a method for preparing a fermented rice koji fermented with rice flour, comprising the step of preparing rice flour (step S1) in which the rice flour is thoroughly wiped with the palm of a hand, A step (S 2) of mixing a raw material for kojitsu with a raw koji paste obtained in the step of preparing rice bran (Step S 1) to obtain a raw material mixture; Adjusting the concentration of the kochujang by boiling and cooling water (step S3); A liver adjusting step (S4) of adjusting the liver by the sun salt; And fermentation and storage (S5) of fermenting the fermented product for a certain period of time while stirring at room temperature.

The present invention relates to a fermented kochujang, which does not use glutinous rice flour and malt, which are fermenting medium used in traditional fermented kochujang, but instead uses rice koji to simplify the process of making kochujang, While housewives can be manufactured easily, there is a special advantage that the cost of the product can be lowered due to the reduction of the cost for manufacturing the kochujang when the product is commercialized.

FIG. 1 is a flow chart showing an execution sequence of a method of manufacturing a red pepper paste using pasta and nuruk,
Fig. 2 is a flow chart showing the execution of the process for producing the fermented koji paste of rice pudding according to the present invention.

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail with reference to the accompanying drawings as a preferred embodiment of the fermented rice koji fermented koji paste and its production method.

The present invention relates to a process for producing a fermented red pepper paste of the present invention, wherein the fermented red pepper paste is prepared by thoroughly grinding rice flour with palm, adding salt, rubbing it again and pouring lukewarm water Step; A step (S 2) of mixing a raw material for kojitsu with a raw koji paste obtained in the step of preparing rice bran (Step S 1) to obtain a raw material mixture; Adjusting the concentration of the kochujang by boiling and cooling water (step S3); A liver adjusting step (S4) of adjusting the liver by the sun salt; And a fermentation and storage step (S5) for fermentation and storage in a refrigerator for a certain period of time while stirring at room temperature.

The composition of the rice pudding obtained in the step (S1) is preferably 25 to 35% by weight of rice pudding, 55 to 65% by weight of boiled and cooled water, and 5 to 15% by weight of salt.

The composition of the kochujang raw material mixture obtained in the mixing step (step S2) of the kochujang raw material is 35 to 45% by weight of rice bran, 11 to 13% by weight of meju powder, 5 to 7% by weight of zeolite, 11 to 13% by weight of chopped garlic, By weight to 6% by weight, fine red pepper powder by 10% by weight to 15% by weight, and soy sauce by 11% by weight to 13% by weight.

Also, it is preferable to use a very small amount of the salted water used in the kojukjang concentration adjusting step (step S3) and the amount of the salt used in the liver adjusting step (step S4).

It is preferable that the fermentation period is from 12 to 16 days in the fermentation and storage step (S5).

Example

According to the present invention, kochujang was actually prepared and subjected to sensory evaluation by fermented koji paste manufacturing method.

First, as shown in FIG. 2, in the step of preparation of rice flour (step S1), rice flour is rubbed with the palm of the palm of the hand, and then salt is added again, and then rice flour is prepared by pouring lukewarm water.

At this time, the composition of the rice bran water was 30% by weight of rice pudding, 60% by weight of boiled and cooled water, and 10% by weight of the salt of sunflower.

Subsequently, 12% by weight of meju powder, 6% by weight of crude white rice, 12% by weight of chopped garlic, 5% by weight of soju, 13% by weight of red pepper powder and 12% by weight of soy sauce powder were added to 40% To obtain a mixture of the koji paste raw materials.

Then, the concentration of kojujang is adjusted to a trace amount of boiled and cooled water in the step of adjusting the concentration of kochujang (step S3), and a trace amount of salt is adjusted in the step of adjusting the koji (step S4) Step S5) was fermented for 2 weeks while stirring at room temperature.

The sensory evaluation of the thus-prepared kochujang was carried out as follows.

Compared with the conventional methods, the red pepper paste was prepared for 20 adults and 40 adults. The red pepper paste was mixed with the color preference, (10 points scale - 1: very bad, 3: bad, 5: normal) 7.5: good 10: very good.

Sensory evaluation of kochujang       color        incense        flavor Overall likelihood In a traditional way
Manufactured red pepper paste   5.3 ± 0.53    5.2 ± 0.47    5.1 ± 0.51   5.5 ± 0.41 Rice flour fermentation
Kochujang (present invention)   6.7 ± 0.42    6.1 ± 0.52    6.3 ± 0.43   6.8 ± 0.52

As can be seen from the above Table 1, the preference of the present invention was higher than that of the conventional kochujang in terms of color, aroma and taste, and the preference of the present invention was higher than that of the conventional kochujang. The score was higher than that of the red pepper paste.

Claims

A rice flour preparation step (S1 step) in which the rice flour is rubbed with the palm of the palm, and then the rice is put into the flour again and poured with lukewarm water and mixed well; A step (S 2) of mixing a raw material for kojitsu with a raw koji paste obtained in the step of preparing rice bran (Step S 1) to obtain a raw material mixture; Adjusting the concentration of the kochujang by boiling and cooling water (step S3); A liver adjusting step (S4) of adjusting the liver by the sun salt; Fermenting a fermented koji (fermented koji paste) in a fermentation and storage step (S5) of fermenting the fermented koji paste at a constant temperature for a certain period of time while keeping stirring at room temperature.

2. The method according to claim 1, wherein the composition of the rice pudding obtained in the step (S1) of preparing rice pudding is 25 to 35% by weight of rice pudding, 55 to 65% by weight of boiled and cooled water, and 5 to 15% Gt;

2. The method of claim 1, wherein the composition of the raw material mixture of kochujang obtained in the step (S2) comprises 10 to 15 wt% of rice bran, 11 to 13 wt% of meju powder, 5 to 7 wt% 13 to 13% by weight of soy sauce, 4 to 6% by weight of soju, 10 to 15% by weight of red pepper powder, and 11 to 13% by weight of soy sauce fermented koji paste.

The method according to claim 1, wherein the predetermined period of fermentation in the fermentation and storage step (S5) is 12 to 16 days.

A fermented rice koji fermented red pepper paste prepared by the method of any of claims 1 to 4,