KR20170068134A

KR20170068134A - Red pepper paste method of using chokeberry powder

Info

Publication number: KR20170068134A
Application number: KR1020150174984A
Authority: KR
Inventors: 추정임
Original assignee: 추정임
Priority date: 2015-12-09
Filing date: 2015-12-09
Publication date: 2017-06-19
Also published as: KR101836377B1

Abstract

More particularly, the present invention relates to a method of manufacturing a red pepper paste, which comprises the steps of: preparing glutinous rice by washing the glutinous rice with water and then adding the glutinous rice powder to the glutinous rice; A step of preparing a fermented flour by mixing and mixing the fermented flour with water; A saccharification step in which glutinous rice is mixed with glutinous rice flour in the step of preparing the fermented flour; And a fermentation step of adding the red pepper powder, the Aronia powder and the salt to the saccharified saccharide through the saccharification step, and fermenting the saccharified saccharide by using the Aronia powder.

Description

[0001] The present invention relates to a red pepper paste containing a chokeberry powder,

Kochujang is our own fermented food, a complex fermented seasoning rich in protein and fat, vitamin A and vitamin C. Conventional kochujang is made mainly of red pepper powder, malt, glutinous rice flour, sugar powder, and salt. The process of manufacturing the kochujang using these materials is made by boiling the glutinous rice and mixing it with the fermented soybean flour, mixing the red pepper powder when it becomes thin and then fermenting and aging it with the salt.

Kochujang, a fermented food, has a health effect. Capsaicin, which is a spicy ingredient in red pepper, promotes energy metabolism and helps prevent obesity. It is known that kochujang has the antioxidative properties and immunity enhancement that are characteristic of soy sauce. Also, kochujang has the effect of helping digestion due to the action of amylase produced by decomposition of starch and protease produced by decomposition of protein.

In general, kochujang is made by mixing meju with powdered red pepper powder and other ingredients and then aging it. It is one of our unique soups which is indispensable to our food culture. It is a fermented product of pepper powder, glutinous rice, It is said that the nutritional and physiologically active substances such as proteins, saccharides, carotenes, vitamins and capsaicins, soy peptides derived from soybean peptides and the like are contained in the product, and the pungent taste, sweetness and richness are well harmonized with each other. .

However, since these kochujangs only functioned as unique pungent flavors and fermented foods, it was difficult to meet the increasing demand of consumers. In addition, various kinds of kochujang A need has arisen.

Korean Patent Laid-Open Publication No. 10-2015-0080312 discloses a red pepper paste containing black rice and seaweed, and a process for producing the red pepper paste. More specifically, the present invention relates to a functional red pepper paste for enhancing antioxidative, anti-cancer and inflammation-inhibiting effects of kochujang Specifically, the functional kochujang containing black rice and the functional kochujang containing black rice and seaweed contains a large amount of sugar and amino acid, and it contains a large amount such as fucoidan, which is beneficial for flavor and health and can be usefully used as functional kochujang There is an effect.

Korean Patent No. 10-1370359 discloses a method for producing a mugwort-containing mugwort-containing mugwort-containing mugwort-containing mugwort-containing mugwort-containing mugwort-containing mugwort-containing mugwort-containing mugwort-containing koji paste prepared by the method of the present invention, The mugwort extract extracted at 70 to 90 ° C or the mugwort enzyme has better preservability and taste than the conventional kochujang, miso or soy sauce manufactured by the prior art, and the functional ingredients that can enhance the health functionalities There is an effect that can be used as a soup.

On the other hand, in recent years, with the improvement of the economic level and the interest in health and taste, alternative research and development have been actively required in a functional kochujang containing various ingredients to meet various consumer needs.

Korean Patent Registration No. 10-1358420 (Process for producing red pepper paste using red ginseng powder) Korean Patent Registration No. 10-1356715 (Method for producing koji paste using the gum horse powder) Patent Registration No. 10-1370359 (a method for producing a mugwort-containing mugwort and a mugwort-containing mugwort)

Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made to solve the above-mentioned problems, and it is an object of the present invention to provide a functional kochujang which has functionalities of a kochujang to satisfy consumers' taste and has a health supplement function rich in taste and nutrition.

In addition, it is rich in anthocyanin and polyphenols, which helps blood circulation. Antioxidant activity promotes aging of cells. It has the effect of eliminating active oxygen which is a cause of various adult diseases, and is effective for prevention and treatment of liver disease The present invention has been made to provide functional kochujang which has a positive effect on the microvascularity of the eye, and thus helps improve visual acuity.

In addition, by performing a hot-air drying method so that the sugar content of the aronia can be implied, the freeze-drying method is performed to prevent the loss of the aronia nutrition component so that the functional ingredient of the aronia powder is maximally preserved It has its purpose.

The present invention relates to a method of manufacturing a kochujang using an Aronia powder, comprising the steps of: preparing glutinous rice by washing and soaking the glutinous rice, and then growing the glutinous rice; A step of preparing a fermented flour by mixing and mixing the fermented flour with water; A saccharification step in which glutinous rice is mixed with glutinous rice flour in the step of preparing the fermented flour; And a fermentation step of adding the red pepper powder, the Aronia powder and the salt to the saccharified saccharide through the saccharification step to ferment.

In addition, in the present invention, the above-mentioned Aronia powder is applied to the Aronia leaf by heating the Aronia leaf, A step of pulverizing Aronia fruit which is washed with water and hot-air dried at 60 to 70 ° C and finely pulverized; And mixing the Aronia leaf tea with pulverized Aronia fruit, followed by lyophilization at a temperature of minus 10 to 30 ° C. to prepare an Aronia powder.

In the present invention, it is preferable that 20 to 30% by weight of red pepper powder, 15 to 20% by weight of glutinous rice, 10 to 15% by weight of fermented powder, 1 to 10% by weight of Aronia powder, 5 to 15% by weight of salt and 30 to 35% .

The present invention as described above provides a method of manufacturing a functional kochujang having a health supplement function that satisfies consumers' taste by enhancing the functionality of the kochujang by preparing the kochujang using the various effective effect of the atorvastatin powder .

In addition, since the frying process is repeatedly performed, not only the toxicity remaining in the tea leaves of Aromania can be removed, but also the effect of enhancing the storage and preservation is attained, and the flesh of the leaves is reduced to have a savory taste.

It also inhibits accumulation of active oxygen in the human body by preventing the growth of malignant cells, enhancing immunity, helping to regenerate the body cells, naturally healing ability, cholesterol And thus it is effective for the improvement of blood flow, and it can be anticipated to prevent aging and prevent cerebrovascular diseases.

In addition, the Aronia fruit can be impregnated with sugar by hot air drying to further enhance the inherent flavor of Aronia. By lyophilizing and pulverizing, the loss of nutrients can be minimized and the efficiency can be maximized.

In addition, since the Aronia powder prepared by freeze-drying can be stored for a long time, the preservation property and the maintenance period of freshness are improved, and it is useful and convenient to use, It has the effect of enhancing the color more visually by combining the color feeling with the prepared kochujang.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a schematic manufacturing process diagram of a method for producing a koji paste using the Aronia powder according to the present invention. FIG.
FIG. 2 is a schematic manufacturing process diagram of a method for producing Aronia powder according to the present invention. FIG.

Hereinafter, a method for producing koji pudding using the Aronia powder according to the present invention will be described in detail.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a schematic view showing a manufacturing process of a koji paste using the Aronia powder according to the present invention. FIG.

As shown in FIG. 1, the method for preparing koji sauce using the Aronia powder according to the present invention comprises a step of preparing glutinous rice, a step of preparing a fermented meal, a saccharification step and a fermentation step.

1. Preparation of glutinous rice

The step of producing glutinous rice is a step of preparing glutinous rice by washing glutinous rice and soaking the glutinous rice.

When pepper paste is prepared by adding glutinous rice and glutinous rice, the sweetness of glutinous rice adds not only the richness of the pepper paste but also the gloss of the pepper paste. Since the fermentation speed is faster than that of rice or other grains, the production time of the koji paste can be shortened.

When the glutinous rice is boiled, it is poured with water to increase a little. This is to determine the concentration of kochujang and to promote the glycation of glutinous rice.

2. Fermentation water preparation stage

The step of preparing the molasses flour is a step of mixing the water and the fermented flour.

Unlike meju, which is usually used in miso or soy sauce, Mechiku is used for manufacturing kochujang, and it is used to manage microorganisms involved in fermentation of kochujang by using Mechu for kochujang, To further enhance the taste of the taste.

Meju, which is usually used in soybean paste or soy sauce, is preferably used as a white bean (so-called white bean) called meju. When meju is used as black soybean, the color of black soybean is lowered It is preferable to use the above-mentioned meju.

Therefore, the Meju for the Kochujang is washed and washed with water, washed with water and washed with water, alternately raised to the silt, and then the ground rice is pulverized. After the rice cracker is crushed and kneaded, A method for producing a fermented meju, comprising the steps of: shaping a meju in a predetermined form; fermenting the formed meju with straw while drying; separating the fermented meju into a predetermined size and washing it; Sieved, and dried again.

To explain this in more detail, rinse the rice and bean sprouts, which are washed and called, in a ratio of 5: 3 alternately, and then add them for 60 to 90 minutes.

The taste of the koji paste prepared by adding the above-mentioned meju for the koji paste to rice can be improved.

The thus-added meju and rice are kneaded, kneaded, molded into a donut shape having a diameter of 15 to 20 cm, bundled with straw, dried in a shade of good wind, and fermented for 25 to 35 days.

The fermented Meju for fermented Kochujang is washed with clean water and then divided into about the size of a cobblestone, dried outside, finely crushed, sieved and dried again for 3 to 4 days.

When the meju is dried, it is preferable to ferment the meju while drying it in a well-ventilated shade so that the fermentation of the meju for the kochujang can be performed well.

The fermented soybean meal prepared as described above produced meju for kochujang in July of the lunar calendar, which is a good time for the growth of Bacillus and Aspergillus, which greatly contributes to the fermentation and taste enhancement of kochujang. .

In addition, the meju for kochujang is dried in a ventilating place, and the surface is fermented in a yellowish manner to improve the taste and flavor of the kochujang and make it fermentable.

It is preferable that the above-mentioned meglumine powder is mixed with water at a warm temperature prepared by boiling water after boiling water. If the temperature of the water is too high, the growth of bacteria that inhibits fermentation of kochujang However, it is possible to sterilize effective bacteria. On the other hand, if the water temperature is too low, it is not possible to sterilize the bacteria which inhibits the fermentation of the kochujang contained in the fermented soybean flour, Use warm, warm water prepared by cooling.

In addition, by mixing the above-mentioned meglue powder with water at a lukewarm temperature to produce a meglumine powder, the saccharification step of the glutinous rice is carried out well.

3. Saccharification step

The saccharification step is a step of saccharifying saccharified saccharide by mixing the fermentation product of glutinous rice with the glutinous rice in the fermentation product preparation step.

After mixing the glutinous rice water with glutinous rice, it is saccharified for 2 ~ 5 hours. If glutinous rice is to be speeded up rapidly, it is possible to shorten the saccharification rate by finely pulverizing glutinous rice into a pulverizer.

4. Fermentation phase

In the fermentation step, saccharified saccharide, red pepper powder, aronia powder and salt are added in the saccharification step and fermented.

The fermentation period is usually 1 to 3 months after the fermentation is allowed to eat.

The above-mentioned Aronia powder is added to improve health function of Kochujang, and Aronia contains most of the anthocyanin among fruits and vegetables present on the earth. Anthocyanin, which is abundantly contained in small fruit, inhibits accumulation of active oxygen in our body, strengthens immunity, helps regeneration of body cells, and naturally heals. Aronia neutralizes active oxygen, which is the cause of disease and aging, and effectively inhibits aging. It has an anti-aging effect. It has abundant anthocyanin that acts as anti-inflammatory and sterilizing agent to prevent memory loss. It is effective for eye fatigue and vision recovery. In addition, the flavonoid-based pigment prevents the formation of deposits in the arteries. It inhibits cholesterol and helps the blood-related diseases such as heart disease, vascular disease and stroke. Thus, it is effective for improving blood flow, , It is known that it is effective in improving diabetes by eliminating the oxidative stress promptly.

More specifically, Aronia is a perennial plant of Rosaceae and its origin is North America. Flowers and fruits are bloomed in May and can be harvested from August to September. The leaves are soft, glazed and light green. Among them, Aronia has a high taste and flavor, and it has high value as a variety of food materials such as juice as a drink. Aronia can usually harvest about 10-15 kg of fruit per plant. Recently, Aronia has been widely used in the food industry. Especially, Aronia fruit is used as various ingredients such as juice, beverage, concentrate, wine, jam, jelly, dried fruit and fruit tea.

The fruits of these Aronia trees are not only used as raw materials for food colors but also for ornamental purposes. Aronia is also called 'red chokeberry', 'black chokeberry', and 'purple chokeberry'. These Aronia fruits contain a large amount of saccharides (20%), anthocyanins, polyphenols, vitamins B1 and B2, pantothenic acid and flavonoids. Especially, the content of anthocyanin is very high, so it is known that the anthocyanin content of plants in the natural world is the highest. Anthocyanin is a water-soluble pigment that is divided into red part (anthocyanidin) and sugar part by hydrolysis to acid, which is red, blue, purple and exists as a glycoside in cell.

Among the above-mentioned ingredients, anthocyanin and polyphenol in particular help the blood circulation in the human body, and contribute to microvessel permeability, elasticity of blood vessels, normalization of blood pressure, promote cell senescence, It is effective for the prevention and treatment of fatty liver, liver cirrhosis and alcoholic liver disease by improving hepatic function by activating liver function, antimutagenic action for inhibiting the action of carcinogens, It has been reported that it provides a positive effect on the microvessels and thus the visual enhancement effect.

It has already been reported in the academia that it contains anthocyanins and tannins, chlorogenic acid, and neochlorosinic acid, which are active ingredients of aronia and are indicators of various antioxidant activities. In particular, the content of polyphenols and anthocyanins is so high that the antioxidant capacity (ORAC standard) is also reported to be excellent. Aronia anthocyanin has the highest anthocyanin content in the natural world. It has been reported that 80 to 180 times of grapes, 1,000 to 2,000 times of banana, 20 to 40 times of bokbunja and cranberry are high in activity and activity.

In another study, TBARS (superoxide dismutase) and superoxide dismutase (enzyme that reduces redox when oxides were formed) decreased in the case of 240 mg / day of dry powder of Aronia fruit for 30 days. Glutatione peroxidase (antioxidant enzyme) And catalase (antioxidant enzymes) were reported to have a significant effect on the antioxidant enzymes (Kowalczyk E, Fijalkowski P, Kura M, Krzesinski P, Blaszczyk J, Kowalski J, Smigielski J, Rutkowski M, of anthocyanins from Aronia melanocarpa on selected parameters of oxiidative stress and microelements contents in men with hypercholesterolaemia. Pol. Merck Lek., 2005, XIX, 113, 651-653

These clinical effects are due to the efficacy of anthocyanin, a major component of Aronia fruit. The anthocyanin is classified into one or two monosaccharides and aglycons by hydrolysis as an anthocyanidin pigment, which is contained in flower or fruit, and the main indicator substance is cyanidin 3-O-galactoside to be.

As shown in FIG. 2, a rough manufacturing process of the Aronia powder having the above-described effect is performed, including steps of treating the Aronia leaf tea, pulverization of the Aronia powder, and manufacturing of the Aronia powder.

First, the stage of concern for the Aroonia leaf tea is the step of pouring the dried Aroonia leaf into 1 L of water, and then, it is disturbed by the Aroonia leaf tea at 90 ~ 100 ℃ for 10 ~ 15 minutes.

In more detail, prepare Aronia leaves by cutting into 2 ~ 3cm and put them into a boiling pot. Mix the leaves thoroughly in a pot at 60 ~ 70 ℃ for 4 ~ 5 minutes, then heat in the shade for 10 ~ 15 minutes.

Repeat the spinning process 5 to 6 times, then lower the pot to 30 to 40 ° C for 5 to 10 minutes, then spread the leaves over a wide range of 30 to 35 minutes to dry the Aronia leaves.

It is said that the process of cooking roasted meat, medicinal materials and grains with water is not so much as water, but it does not burn. It is said that the roasted leaves of Aronia are cut in the pot to destroy the oxidizing enzyme in the raw leaves. It has the effect of having the effect of getting rid of the toxicity in the tea leaves and the preservation of the Aronia leaf even more.

The results of the study on the 'antioxidant-containing' efficacy of the Aronia leaf were published in the paper. More specifically, Kim Man Bae, a research team leader at the Gyeongsangnam-do Agricultural Research and Extension Center, and Shin Sung-chul, professor of chemistry at Gyeongsang National University, jointly published a paper titled "Food Chemistry" 146 (the first half of 2014). According to the paper, two authors have separated the leaves of Aronia into three leaves, mature leaves, leaves and leaves, and found 17.039g, 2.214g and 662mg of polyphenols in 1kg of fresh leaves, respectively. Polyphenols are compounds that convert active oxygen (harmful oxygen) in our body into harmless substances, and catechins in green tea are representative polyphenols. The polyphenols inhibit the growth of malignant cells and induce apoptosis, leading to an anti-cancer effect. It also enhances immunity and is effective in preventing colds. It can also help prevent vascular diseases by helping vascular health.

The step of crushing the Aronia fruit is a step of finely grinding the Aronia fruit washed with water by hot air drying at 60 to 70 ° C.

More specifically, the fruits of Aronia are washed with water to remove seeds in Aronia, heat-treated with steam for 15 to 20 minutes, and then dried with hot air at 60 to 70 ° C. The hot air-dried Aronia fruit is put into a food pulverizer and finely pulverized.

The hot air drying method is characterized by low cost compared to a drying facility, high economic efficiency, good taste due to sugar implication, low nutrient destruction, low productivity due to drying time, and low efficiency.

The step of preparing the Aronia powder is a step of mixing the Aronia leaf tea with the pulverized Aronia fruit and freeze-drying at 10 to 30 ° C to prepare Aronia powder.

More specifically, the above-mentioned Aronia leaf tea and pulverized Aronia fruit are put into a mixer and mixed so that they can be evenly mixed. Then, the mixture is put into a freeze drier and dried at 10 to 30 ° C to be freeze-dried Aronia powder is produced.

The freeze-drying method is a high-grade processing method that can preserve the nutrients of the raw material in the state closest to the natural product. In addition, the freeze-dried powder is advantageous in that it can maintain its quality for a long time by completely removing water and can easily ingest nutrition with a small amount. It is an optimized processing form preferred for natural nutritive foods, and has the effect of preserving nutrients intact.

As described above, the Aronia powder produced by the freeze-drying method has little discoloration of the pigment, has no discoloration, maintains natural color and inherent taste, is high in particles, is good for ingestion, minimizes loss of nutrients, Can be stored for a long period of time, so that preservation and freshness are maintained, and it is useful and convenient to be consumed. In addition, there is an advantage that the color feeling of the produced kochujang is well matched.

The above-mentioned red pepper powder is preferably used in the red pepper powder, and the red pepper powder in the sun refers to the red pepper powder which is dried in the sun, and the color of the prepared red pepper powder is more beautiful, thereby enhancing the flavor of the red pepper paste.

It is preferable to use high-grade sun-salt, which is obtained by subtracting the raw water, in order to further enhance the richness of the kochujang produced by mixing the effective ingredients of the sun-salt.

In the method for producing koji paste using the above-mentioned Aronia powder, glutinous rice, water, fermented powder, red pepper powder, Aronia powder and salt mixed through the above step of preparing glutinous rice, preparing the fermented soybean meal, Is composed of 15 to 20% by weight of glutinous rice, 30 to 35% by weight of water, 10 to 15% by weight of fermented powder, 20 to 30% by weight of red pepper powder, 1 to 10% by weight of aronia powder and 5 to 15% , It is possible to produce kochujang with the effect of aronia while maintaining the pungency and richness inherent in kochujang.

On the other hand, if the content of the Aronia powder is increased, the health function of the kochujang can be improved, but not only the inherent color of the kochujang is hindered, but the concentration of the kochujang becomes too stiff to be consumed. Since the function is poor and the effect is insignificant, it is possible to produce koji paste using the Aronia powder. Therefore, the content of Aronia powder should be adhered to.

By manufacturing the koji paste using the above-prepared Aronia powder, the health functional properties of the koji paste can be improved.

Hereinafter, a method for producing koji paste using the Aronia powder according to an embodiment of the present invention will be described in detail.

Step for making glutinous rice

3.4 kg of glutinous rice is washed and soaked to make glutinous rice. When the glutinous rice is sharply increased, it is poured into water to make it slightly grated.

Process for manufacturing fermented water

After washing and soaking, dehydrated rice and meju are alternately put in a ratio of 5: 3 at a ratio of silkworm rice and meju and then it is added for 90 minutes.

The thus-added meju and rice are kneaded, kneaded, molded into a donut shape having a diameter of 15 to 20 cm, bundled with straw, dried in a windy shade, and fermented for 30 days to prepare a meju for a kochujang.

The Meju for the Kochujang is washed with clean water and then divided into cobblestones, dried outside, finely pulverized, sieved, and dried again for 3 days to prepare a meglue powder.

2.6 kg of the above-mentioned meju-ground powder and 6 liters of boiling-water-cooled, lukewarm water are mixed to prepare a meglumine powder.

Saccharification step

The step of saccharifying the mixture of the meglumine powder and the glutinous rice in the step of preparing the fermented malt flour and saccharifying the saccharified saccharin with the saccharide is carried out by mixing the fermented saccharin powder and glutinous rice and mixing them for 3 hours.

Fermentation stage

In the saccharification step, 5 kg of red pepper powder, 1 kg of Aronia powder and 2 kg of salt are added to the saccharified saccharide and fermented for 3 months.

The above-mentioned Aronia powder was first prepared by finely dividing the Aronia leaf into 3 cm, then allowed to mix in a pot at 70 ° C for 4 minutes, allowed to cool in the shade for 15 minutes, cooled again, After drying for 15 minutes, it was allowed to cool in the shade for 15 minutes. After cooling for 4 minutes, it was allowed to cool in the shade for 15 minutes. After cooling for 5 minutes, it was dried for 15 minutes in the shade for 15 minutes. After a while, it was dried in the shade for 10 minutes to cool down. After stirring for 10 minutes at 40 ° C in a pot, spread the Aronia leaves wide and allow to cool for 30 minutes.

The dried Ahnia leaf is put into 1 L of clean water and heated at 100 ° C for 10 minutes to disturb the Ahnia leaf tea.

Aronia fruit is washed in water to remove seeds from Aronia, heat-treated for 17 minutes with steam, and then dried with hot air at 63 ° C. The hot air-dried Aronia fruit is put into a food pulverizer and finely pulverized.

The above-mentioned Aronia leaf tea and crushed Aronia fruit are mixed and mixed so that they can be evenly mixed. The mixture is then put into a freeze dryer and dried at -30 ° C to prepare a lyophilized Aronia powder having a residual moisture of 4%.

The kochujang prepared by using the above-prepared Aronia powder can maintain the intrinsic pungency and flavor of the kochujang as well as the kochujang containing the effective functional ingredients contained in the aronia.

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

Claims

Washing the glutinous rice and soaking the glutinous rice, and then growing the glutinous rice to produce glutinous rice;
A step of preparing a fermented flour by mixing and mixing the fermented flour with water;
A saccharification step in which glutinous rice is mixed with glutinous rice flour in the step of preparing the fermented flour; And
A fermentation step of adding the red pepper powder, the Aronia powder, and the salt to the saccharified saccharide through the saccharification step to ferment;
The method of manufacturing a koji paste using the Aronia powder according to claim 1,

[2] The method of claim 1, wherein the Aronia powder is an Aronia leaf tea;
A step of pulverizing Aronia fruit which is washed with water and hot-air dried at 60 to 70 ° C and finely pulverized; And
Mixing the Aronia leaf tea with pulverized Aronia fruit and freeze-drying at minus 10 ~ 30 ° C to produce Aronia powder;
The method of manufacturing a koji paste using the Aronia powder according to claim 1,

The method according to claim 1 or 2, wherein 20 to 30% by weight of red pepper powder, 15 to 20% by weight of glutinous rice, 10 to 15% by weight of fermented flour, 1 to 10% by weight of Aronia powder, 5 to 15% To 35% by weight based on the total weight of the koji powder.