KR20170112181A - Method for producing Gochujang using watermelon and Gochujang using watermelon produced by same method - Google Patents

Abstract

(A) preparing a watermelon concentrate by pulverizing a watermelon fruit, sterilizing it and concentrating it; (b) adding water to the malt, then allowing it to stand, mixing the glutinous rice flour, soy sauce, water and salt in the filtered maltose water and boiling to prepare a saccharified liquid; (c) mixing the prepared watermelon concentrate with the red pepper powder and the red pepper powder added to the saccharified liquid prepared in the step (b); And (d) fermenting a red pepper paste to which a watermelon concentrate of step (c) is added. The present invention also relates to a process for producing a red pepper paste of the present invention.

Description

TECHNICAL FIELD The present invention relates to a method for producing a watermelon hot pepper paste and a method for producing the same,

(A) preparing a watermelon concentrate by pulverizing a watermelon fruit, sterilizing it and concentrating it; (b) adding water to the malt, then allowing it to stand, mixing the glutinous rice flour, soy sauce, water and salt in the filtered maltose water and boiling to prepare a saccharified liquid; (c) mixing the prepared watermelon concentrate with the red pepper powder and the red pepper powder added to the saccharified liquid prepared in the step (b); And (d) fermenting a red pepper paste to which a watermelon concentrate of step (c) is added. The present invention also relates to a process for producing a red pepper paste of the present invention.

Watermelon is a year-old vine-bearing plant with a dicotyledonous plant leaf, and is also called a watermelon, a watermelon, a cold watermelon, and a watermelon. The stem grows long, carries it on the ground, and branches are divided. Leaves are petiole, ovate or egg-shaped, long oval, 10 ~ 18 cm long, and deeply cracked with a flagellum. The cut pieces are 3-4 pairs, with a greenish white and irregular sawtooth. The flowers bloom in May to June, light yellow, one on the axil and one on the corolla. The fruit is usually as large as 5 ~ 6 kg, and often refers to fruit as watermelon.

Watermelon is especially produced in summer, and watermelon has a lot of water content, and it is widely used as a snack, a dessert, and a snack for the replenishment of water in many households, and it is widely marketed as an ice cream and a drink using watermelon. However, The application case is insignificant.

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 usually produces a mixture of raw materials such as rice, wheat flour, barley, sorghum and red bean paste, which is prepared by mixing fermented powder, malt powder, and red pepper powder with salt, A method of producing an improved type of kochujang prepared by using koji or an enzyme agent in flour is known.

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.

Korean Patent Registration No. 0948391 discloses a process for producing citrus kochujang containing citrus concentrated juice. Korean Patent Laid-Open Publication No. 2015-0102291 discloses a process for producing blueberry kochujang, .

SUMMARY OF THE INVENTION The present invention has been made in view of the above-mentioned needs, and an object of the present invention is to optimize watermelon pretreatment, material selection, blending ratio and fermentation conditions in order to produce a watermelon kochujang The present invention also provides a method for manufacturing a watermelon hot pepper paste which has improved beta-carotene and vitamin content and thus has an improved quality and an improved taste.

(A) preparing a watermelon concentrate by pulverizing a watermelon fruit, sterilizing it and concentrating it; (b) adding water to the malt, then allowing it to stand, mixing the glutinous rice flour, soy sauce, water and salt in the filtered maltose water and boiling to prepare a saccharified liquid; (c) mixing the prepared watermelon concentrate with the red pepper powder and the red pepper powder added to the saccharified liquid prepared in the step (b); And (d) fermenting the red pepper paste to which the watermelon concentrate of step (c) is added.

The present invention also provides a watermelon hot pepper paste prepared by the above method.

The watermelon kochujang of the present invention is superior in taste such as sweetness, savory taste, richness and flavor compared to the existing kochujang including taste and nutrition derived from watermelon, as well as enhances nutritional composition and physiological activity derived from watermelon, It is possible to provide excellent kochujang. In addition, in general, it is possible to provide a red pepper paste which can be eaten more safely by replacing sugar and syrup which are contained in the preparation of red pepper paste with sugar alcohols and watermelon-derived sugars.

In order to achieve the object of the present invention,

(a) pulverizing watermelon flesh, sterilizing and concentrating it to prepare a watermelon concentrate;

(b) adding water to the malt, then allowing it to stand, mixing the glutinous rice flour, soy sauce, water and salt in the filtered maltose water and boiling to prepare a saccharified liquid;

(c) mixing the prepared watermelon concentrate with the red pepper powder and the red pepper powder added to the saccharified liquid prepared in the step (b); And

(d) fermenting the red pepper paste to which the watermelon concentrate of step (c) is added.

In the method of manufacturing a watermelon kochujang of the present invention, the watermelon concentrate of step (a) is preferably pulverized, followed by sterilization at 90 to 100 ° C for 10 to 20 seconds, followed by concentration at 58 to 66 ° C, brix of watermelon concentrate can be produced. More preferably, watermelon pulp is pulverized, sterilized at 95 ° C for 15 seconds, and concentrated at 62 ° C to produce a 30 brix watermelon concentrate. The preparation of watermelon concentrate by the pretreatment of watermelon under the same conditions as above was able to prepare the watermelon concentrate suitable for the preparation of kochujang by further improving the flavor and flavor of the kochujang when the watermelon kochujang was prepared.

In addition, in the method of manufacturing a watermelon kochujang of the present invention, the mixing of the watermelon concentrate of step (c) may preferably mix 4 to 6% (v / w) of the watermelon concentrate with respect to the kochujang, Concentrated watermelon concentrate can be mixed with 5% (v / w). The addition of an appropriate amount of watermelon concentrate to the koji paste under the above conditions improves the functional ingredient and physiological activity effect of the koji paste by including the functional ingredient derived from watermelon in the kochujang, so that not only the quality is excellent but also the taste and flavor of the watermelon concentrate And the taste and flavor were further improved by combining them. However, when the added amount is out of the above range, there is a problem that the quality and the preference of the koji paste are reduced.

The method for producing the watermelon hot pepper paste of the present invention is more specifically

(a) pulverizing watermelon pulp, sterilization at 90 to 100 ° C for 10 to 20 seconds, and concentration at 58 to 66 ° C to prepare a watermelon concentrate of 25 to 35 brix;

(b) Add 4 to 6 times (v / w) water to the malt and leave at 20 to 25 ° C for 20 to 28 hours. Add 8 to 12 kg of filtered malt to 24 to 28 kg of glutinous rice powder, 2.4 kg, 34-40 kg of water and 6-8 kg of salt and boiling at 90-100 ° C for 50-70 minutes to prepare a saccharified liquid;

(c) adding 4 ~ 6% (v) of the watermelon concentrate prepared in the step (a) to the koji prepared by adding 24 ~ 29 kg of red pepper powder and 3 ~ 4 kg of fermentation powder to the saccharified liquid prepared in step (b) / w); And

(d) fermenting the koji paste to which the watermelon concentrate of step (c) is added at 20 to 25 ° C for 5 to 7 months,

More specifically,

(a) pulverizing watermelon pulp, sterilizing at 95 ° C for 15 seconds, and concentrating at 62 ° C to prepare a 30 brix watermelon concentrate;

(b) 5 times (v / w) of water was added to the malt, and the mixture was allowed to stand at 20 to 25 ° C for 24 hours. To 10 kg of the filtered maltose, 25.8 kg of glutinous rice powder, 2 kg of soy sauce, 37.3 kg of water, And boiling at 100 DEG C for 60 minutes to prepare a saccharified liquid;

(c) mixing 5% (v / w) of the watermelon concentrate prepared in step (a) above with the koji paste prepared by adding 26.4 kg of red pepper powder and 3.4 kg of fermented powder to the saccharified liquid prepared in step (b) ; And

(d) fermenting the koji paste to which the watermelon concentrate of step (c) is added at 20 to 25 ° C for 6 months.

In the method of manufacturing the watermelon kochujang of the present invention, the hot pepper paste prepared with the ingredients and the blending ratio of the above-mentioned (b) to (c) was well harmonized with the spicy, salty, savory and rich flavor, If the blending ratio is out of the above range, there is a problem that the preference degree of kochujang decreases.

In addition, in the method for manufacturing a watermelon kochujang of the present invention, the fermented kochujang fermented under the condition of the step (d) has a better flavor and aroma of the ingredients, and thus can impart a more deep flavor to the finished kochujang.

The present invention also provides a watermelon hot pepper paste prepared by the above method.

Hereinafter, embodiments of the present invention will be described in detail. However, the following examples are illustrative of the present invention, and the present invention is not limited to the following examples.

Manufacturing example  1: Manufacture of watermelon red pepper paste

(a) The watermelon pulp separated from the seeds and shells was pulverized with a homogenizer and sterilized at 95 ° C for 15 seconds. After that, the mixture was concentrated at 62 ° C for 6 hours to prepare a 30 brix watermelon concentrate.

(b) 5 times (v / w) of water was added to the malt, and the mixture was allowed to stand at 20 to 25 ° C for 24 hours. To 10 kg of the filtered maltose, 25.8 kg of glutinous rice powder, 2 kg of soy sauce, 7.1 kg were mixed and boiled at 100 ° C for 1 hour to prepare a saccharified liquid.

(c) adding 5% (v / w) of the watermelon concentrate prepared in step (a) to the koji paste prepared by adding 26.4 kg of red pepper powder and 3.4 kg of the koji powder to the saccharified liquid prepared in step (b) .

(d) The watermelon red pepper prepared in the step (c) was fermented at 20 to 25 ° C for 6 months.

Example  1: Sensory evaluation of watermelon red pepper paste according to addition of watermelon concentrate

The kochujang prepared by the method of Preparation Example 1 of the present invention and the kochujang prepared by the method of Preparation Example 1 and prepared by varying the addition amount of the watermelon concentrate of Step (c) (Comparative Examples 1 and 2) 20 persons were subjected to sensory test. The results are shown in Table 1 below. The sensory test items were evaluated for color, flavor, taste, and overall acceptability. The scores were recorded on a 5-point scale using the following criteria. 5: very good, 4: good, 3: normal, 2: bad, 1: very bad.

Sensory Evaluation of Watermelon Kochujang According to Addition of Watermelon Concentrate Added amount of watermelon concentrate color incense flavor Overall likelihood 3% (Comparative Example 1) 3.88 4.00 4.10 4.06 5% (Production Example 1) 3.92 4.28 4.32 4.30 7% (Comparative Example 2) 3.90 4.16 4.12 4.04

As a result, as can be seen from Table 1, there was no significant difference in all the kochujangs in terms of color, but in the preference for flavor and taste, the watermelon kochujang containing 5% of the watermelon concentrate (Preparation Example 1) Respectively. In addition, in the overall preference degree, it was confirmed that the addition of 5% of watermelon concentrate to the koji paste resulted in a better score than that of the addition of the watermelon concentrate to the other percentage of koji paste. there was.

Example  2: Sensory evaluation of watermelon red pepper prepared by different conditions of watermelon concentrate

The red pepper paste prepared according to the method of Preparation Example 1 of the present invention and the red pepper paste (Comparative Examples 3 and 4) prepared by the method of Production Example 1, prepared by varying the concentration of the watermelon concentrate of step (a) (Comparative Example 5) prepared by adding watermelon juice filtered by pulverizing watermelon pulp without addition of a watermelon concentrate was subjected to a sensory test on 20 sensory test workers. The results are shown in Table 2 below. The sensory test items were evaluated for color, flavor, taste, and overall acceptability. The scores were recorded on a 5-point scale using the following criteria. 5: very good, 4: good, 3: normal, 2: bad, 1: very bad.

Sensory evaluation of watermelon kochujang prepared by different conditions of watermelon concentrate Concentration of watermelon concentrate color incense flavor Overall likelihood 20 brix (Comparative Example 3) 3.80 3.88 4.00 3.92 30 brix (Preparation Example 1) 3.92 4.28 4.32 4.30 40 brix (Comparative Example 4) 3.84 3.96 4.06 4.00 Addition of watermelon juice (Comparative Example 5) 3.78 3.56 3.64 3.68

As a result of sensory evaluation of kochujang prepared with different concentrations of watermelon concentrate, there were no significant differences in color preference in all kochujangs. However, in case of incense, taste and overall preference, watermelon red pepper paste added with 30 brix watermelon concentrate Example 1 showed higher preference than those of the watermelon paste (Comparative Examples 3 and 4) to which the watermelon concentrate of different concentration was added and the watermelon kochujang to which the watermelon juice was added (Comparative Example 5). However, watermelon juice Kochujang (Comparative Example 5) showed the lowest score.

Example  3: Sensory evaluation of watermelon red pepper paste according to ingredients ratio

The kochujang prepared by the method of Preparation Example 1 of the present invention and the kochujang prepared by the method of Preparation Example 1 and prepared by varying the mixing ratio of ingredients (Comparative Examples 6 to 8) (Table 3). The sensory test items were evaluated for color, flavor, taste, and overall acceptability. The scores were recorded on a 5-point scale using the following criteria. 5: very good, 4: good, 3: normal, 2: bad, 1: very bad.

Mixing ratio of ingredients of watermelon kochujang material Production Example 1 Comparative Example 6 Comparative Example 7 Comparative Example 8 mash 10 kg 10 kg 13 kg 7 kg Glutinous rice flour 25.8 kg 25.8 kg 22 kg 31 kg Soy sauce 2 kg - 3 kg 1 kg water 37.3 kg 37.3 kg 31 kg 42 kg saline 7.1 kg 7.1 kg 10 kg 5 kg chili powder 26.4 kg 26.4 kg 31 kg 21 kg Macaroni powder 3.4 kg 3.4 kg 2 kg 5 kg

As a result, as can be seen from Table 4, the sensory evaluation of the kochujang prepared by varying the ingredients and the blending ratio of the kochujang showed that the kochujang prepared according to Preparation Example 1 had color, flavor, And high score in preference. In addition, the kochujang of Comparative Example 6 in which soy sauce was not used showed the lowest score as compared with other comparative examples, and it was confirmed that the addition of soy sauce to the preparation of watermelon kochujang improves the flavor of kochujang.

Sensory Evaluation of Watermelon Kochujang According to the Mixing Ratio division color incense flavor Overall likelihood Production Example 1 3.92 4.28 4.32 4.30 Comparative Example 6 3.56 3.74 3.70 3.72 Comparative Example 7 3.68 3.86 3.80 3.78 Comparative Example 8 3.70 3.90 3.94 3.86

Example  4: Analysis of components of watermelon red pepper

Table 5 shows the results of analyzing the general components of the watermelon red pepper paste of Preparation Example 1 by optimizing the concentration of the watermelon concentrate (Bricks), the amount of the watermelon concentrate added, the material selection and the blending ratio.

General composition analysis of watermelon red pepper paste Inspection items result calorie 176 kcal / 100 g moisture 56.92 g / 100 g Ash 3.63 g / 100 g Crude protein 6.52 g / 100 g carbohydrate 29.36 g / 100 g sugars 13.1360 g / 100 g Crude fat 3.56 g / 100 g Saturated fat 0.6491 g / 100 g trans fat 0.0036 g / 100 g cholesterol Non-detection salt 927.9419 mg / 100 g

The results of nutritional analysis of the general kochujang prepared by the method of Preparation Example 1 but not containing the watermelon concentrate and the watermelon kochujang of Preparation Example 1 are shown in Table 6 below. As a result, the content of vitamin K and vitamin B6 in the hot pepper paste of the present invention was slightly increased in general kochujang, and the content of beta carotene in particular was 2345.01 g / 100 g in the kochujang of Preparation Example 1, Compared to the control group.

Nutritional Analysis of Watermelon Kochujang Inspection items Production Example 1 Common red pepper paste Beta carotene ([mu] g / 100 g) 2345.01 1432.29 Vitamin C (mg / 100 g) 2.1517 1.9884 Vitamin B6 (mg / 100 g) 0.3656 0.1476

Claims (4)

(a) pulverizing watermelon flesh, sterilizing and concentrating it to prepare a watermelon concentrate;
(b) adding water to the malt, then allowing it to stand, mixing the glutinous rice flour, soy sauce, water and salt in the filtered maltose water and boiling to prepare a saccharified liquid;
(c) mixing the prepared watermelon concentrate with the red pepper powder and the red pepper powder added to the saccharified liquid prepared in the step (b); And
(d) fermenting the red pepper paste to which the watermelon concentrate of step (c) is added. The method according to claim 1,
(a) pulverizing the watermelon pulp, sterilizing it, and concentrating it at 58 to 66 ° C to prepare a watermelon concentrate of 25 to 35 brix;
(b) After adding water to the malt, leave it, and add 8 ~ 12 kg of filtered malt water, 24 ~ 28 kg of glutinous rice powder, 1.6 ~ 2.4 kg of soy sauce, 34 ~ 40 kg of water and 6-8 kg of salt, Preparing a liquid;
(c) mixing 4 ~ 6% of the watermelon concentrate prepared in step (a) with hot pepper paste prepared in step (a) to 24 ~ 29 kg of red pepper powder and 3-4 kg of fermentation powder in the saccharified liquid prepared in step (b) ; And
(d) fermenting the red pepper paste to which the watermelon concentrate of step (c) is added. 3. The method of claim 2,
(a) pulverizing watermelon pulp, sterilization at 90 to 100 ° C for 10 to 20 seconds, and concentration at 58 to 66 ° C to prepare a watermelon concentrate of 25 to 35 brix;
(b) Add 4 to 6 times (v / w) water to the malt and leave at 20 to 25 ° C for 20 to 28 hours. Add 8 to 12 kg of filtered malt to 24 to 28 kg of glutinous rice powder, 2.4 kg, 34-40 kg of water and 6-8 kg of salt and boiling at 90-100 ° C for 50-70 minutes to prepare a saccharified liquid;
(c) adding 4 ~ 6% (v) of the watermelon concentrate prepared in the step (a) to the koji prepared by adding 24 ~ 29 kg of red pepper powder and 3 ~ 4 kg of fermentation powder to the saccharified liquid prepared in step (b) / w); And
(d) fermenting the koji paste to which the watermelon concentrate of step (c) is added at 20 to 25 ° C for 5 to 7 months. A watermelon hot pepper paste prepared by the method of any one of claims 1 to 3.