KR20180007221A - Composition for hot sauce comprising extract of fermented hot pepper and method for manufacturing the same - Google Patents

Abstract

The present invention relates to a hot sauce composition containing an extract of fermented pepper, and a production method thereof. According to one aspect of the present invention, the hot sauce composition containing the extract of lactobacillus-fermented pepper does not have unpleasant taste due to feeling of irritation without degrading external appearance when cooking, by not containing pepper particles. In addition, the composition of the present invention provides spicy taste as well as fresh aroma of kimchi owing to volatile aromatic components produced after fermentation, and thus can be applied in various types of foods.

Description

TECHNICAL FIELD The present invention relates to a composition for hot sauce containing an extract of fermented hot pepper and a method for producing the hot fermented hot pepper.

The present invention relates to a composition for a hot sauce containing an extract of a fermented red pepper and a process for producing the same.

Capsicin and dihydro capsaicin, capsaicin contained in the peel and seeds of pepper, are the main ingredients that make a spicy taste in kimchi. These components are 80-90% of the spicy taste, and as a colorless alkaloid, to be. The raw pepper contains about 80-90% of moisture, but because of the fibrous and hard seeds of the peel, it is hard to grind even though it is finely ground, and it tends to make the appearance in the food dirty, To limit the use of. In order to solve these problems, Korean Patent Publication No. 2007-93622 discloses a method of separating Kimchi into solid Kimchi and liquid Kimchi juice, and then finishing Kimchi crushed in a Kimchi filtrate, , A gel forming agent, and a seasoning agent, and mixing the mixture. This prior art has limitations such as that the flavor of the kimchi is diluted or the spicy taste is reduced because they are mixed with the remaining source material by the pulverized product of the kimchi or the filtered kimchi solution.

KR10-2007-0093622 A

In one aspect, an object of the present invention is to provide a composition for a spicy source that minimizes the particulate matter of red pepper.

In another aspect, an object of the present invention is to provide a composition for a spicy source which can be used for various kinds of foods.

In another aspect, the object of the present invention is to provide a composition for a spicy source which does not deteriorate the texture of the food when added to the food, and does not harm the appearance of the food.

In one aspect, the present invention comprises an extract of a fermented product of a fermented red pepper, wherein the fermented product of the fermented red pepper is selected from the group consisting of pepper; garlic; There is provided a composition for a spicy source which is a fermentation product of a mixture comprising salt and lactic acid bacteria.

In another aspect, the present invention provides a method for producing a fermented product comprising the steps of: Filtering the extract of the fermented product of the capsicum lactic acid bacteria; Producing a fermented product of lactic acid bacteria; And mixing the filtered fermented product of fermented red pepper with fermented lactic acid bacteria and soy sauce.

Since the composition for hot sauce containing the extract of the fermented product of the fermented product of Lactobacillus acidus, which is one aspect of the present invention, does not contain pepper particles, it does not deteriorate appearance during cooking and has no roughness due to foreign objects. In addition, the composition has an advantage of being able to provide fresh kimchi because of not only a spicy taste but also volatile aroma components generated after fermentation, and is applicable to various dishes.

FIG. 1A shows the fermented product of the lactic acid bacteria of red pepper according to the present invention, and FIG. 1B shows the composition of the major volatile flavor components of the fermented product of the red pepper.
FIG. 2A is a view showing the appearance of a spicy sauce containing a fermented product of fermented red pepper according to the present invention, and FIG. 2B showing the appearance of a spicy sauce containing an extract of a fermented product of a fermented product of a red pepper.

Hereinafter, the present invention will be described in detail.

In one aspect, the present invention comprises an extract of a fermented product of a fermented red pepper, wherein the fermented product of the fermented red pepper is selected from the group consisting of pepper; garlic; Which is a fermentation product of a mixture comprising salt and lactic acid bacteria.

As used herein, the term "extract" is a broad concept including a mixture or a composition containing components of a natural substance, regardless of the extraction method, extraction solvent, extracted component or extract, May also be included. It may also include a filtrate after extraction with a solvent or before filtration.

In the present specification, the filtrate of the extract of the fermented product of the fermented red pepper may mean the filtrate obtained by using the extract of the fermented product of the fermented product of the fermented red pepper with a filter net or the like. For example, the extract of the fermented product of the fermented Lactobacillus canis may be filtered to a size of 60 to 200 mesh. The unit mesh conforms to the ASTM standard.

The pepper is not limited, and it is a broad concept including not only red pepper but also all the workpieces deformed by applying physical force to red pepper, including the cut, the lump thereof, or the dried product thereof. The pepper can mean unprocessed pepper.

In addition, the crushed product may include a red pepper paste. Paste means the medium hardness of solid and liquid. The paste-like form is advantageous in that it has a better shape in a packed state than a solid in liquid form or powder form, has good storage stability, and can be easily injected in a fixed amount.

In addition, the dried material may include, for example, red pepper powder.

In one embodiment, the diameter of the particles contained in the extract of the fermented product of the lactic acid bacteria of red pepper may be 0.07 mm to 0.25 mm. Specifically, it may be 0.07 mm or more, 0.1 mm or more, 0.15 mm or more, 0.20 mm or more, 0.23 mm or more, or 0.24 mm or more, 0.25 mm or less, 0.20 mm or less, 0.15 mm or less, have.

In one embodiment, the mixture comprises 5 to 90% by weight of pepper, 3 to 8% by weight of garlic; 2 to 3% by weight of salt; And 0.1 to 10% by weight lactic acid bacteria. Specifically, the red pepper may be contained in an amount of 5 wt% or more, 15 wt% or more, 30 wt% or more, 50 wt% or more, 70 wt% or more, 80 wt% or more, 90 wt% or less, 80 wt% or less, 60 By weight or less, 40% by weight or less, 20% by weight or less, 10% by weight or less. Garlic may be contained in an amount of 3 wt% or more, 4 wt% or more, 5 wt% or more, 5 wt% or more, 7 wt% or more, 8 wt% or less, 7 wt% or less, 6 wt% or less, By weight or less, or 3.5% by weight or less. The salt may be contained in an amount of 2 wt% or more, 2.3 wt% or more, 2.5 wt% or more, 2.7 wt% or more, 2.9 wt% or more, 3 wt% or less, 2.8 wt% or less, 2.6 wt% or less, 2.4 By weight or less, 2.2% by weight or less. The lactic acid bacteria may be contained in an amount of 0.1 wt% or more, 1 wt% or more, 3 wt% or more, 5 wt% or more, 7 wt% or 9 wt% or more, 10 wt% or less, 8 wt% or less, 6 By weight or less, 4% by weight or less, 2% by weight or less, or 1% by weight or less. The content of the red pepper contained in the mixture may vary depending on the processing type of red pepper.

In one embodiment, the mixture comprises, based on the total weight of the mixture, from 60 to 90% by weight of pepper, its cut or its lump; 0 to 20% by weight of red pepper powder; 3 to 8% by weight of garlic; 2 to 3% by weight of salt; And 0.1 to 10% by weight lactic acid bacteria. For example, red pepper, cuts or lysates thereof may be contained in an amount of 60 wt% or more, 70 wt% or more, 80 wt% or more, 90 wt% or less, 80 wt% or less, or 70 wt% By weight or less. The red pepper powder may be contained in an amount of 1 wt% or more, 5 wt% or more, 10 wt% or more, 15 wt% or more, 19 wt% or more, 20 wt% or less, 18 wt% or less, 16 wt% or less, 14 wt% Or less, 12 weight% or less, 10 weight% or less, or 7 weight% or less. Garlic may be contained in an amount of 3 wt% or more, 4 wt% or more, 5 wt% or more, 5 wt% or more, 7 wt% or more, 8 wt% or less, 7 wt% or less, 6 wt% or less, By weight or less, or 3.5% by weight or less. The salt may be contained in an amount of 2 wt% or more, 2.3 wt% or more, 2.5 wt% or more, 2.7 wt% or more, 2.9 wt% or more, 3 wt% or less, 2.8 wt% or less, 2.6 wt% or less, 2.4 By weight or less, 2.2% by weight or less. The lactic acid bacteria may be contained in an amount of 0.1 wt% or more, 1 wt% or more, 3 wt% or more, 5 wt% or more, 7 wt% or 9 wt% or more, 10 wt% or less, 8 wt% or less, 6 By weight or less, 4% by weight or less, 2% by weight or less, or 1% by weight or less. The content of the red pepper contained in the mixture may vary depending on the processing type of red pepper.

The amount of the lactic acid bacteria added to the fermented product of the red pepper may be 10 ⁷ CFU / ml to 10 ¹⁰ CFU / ml. For example, 10 ⁷ CFU / ml or more, 5 X 10 ⁷ CFU / ml or more, 10 ⁸ CFU / ml or more, 5 X 10 ⁸ CFU / ml may be greater than or equal to, ¹⁰ 10 CFU / ml or less, 5 X 10 ⁹ CFU / ml Or less, 10 ⁹ CFU / ml or less, 10 ⁸ CFU / ml or less, or 5 X 10 ⁷ CFU / ml or less.

The reason for including salt and garlic in the above composition is to make fermentation of lactic acid bacteria of red pepper smooth and to inhibit fermentation of unwanted microorganisms. Salt is associated with water activity and osmotic pressure, and garlic has an antibacterial effect. Specifically, salt is good for sun salt. In the present invention, statistical experimental design was performed to obtain the optimum content ratio of the salt and garlic. The salt and garlic of the present invention have the effect of enhancing the stability of the fermentation microorganism and minimizing the change in quality due to the contaminating microorganism, thereby securing the preservability.

The microorganisms mainly involved in the natural fermentation of red pepper (eg, NaCl 9%) are lactobacillus and yeast. Both microorganisms are grown at the level of 10 ⁴ in the fermentation stage to 10 ⁷ level in the fermentation stage 3 , And the general bacterium maintained the level of 10 ⁴ throughout the fermentation, but did not grow. The salted pepper showed slight increase in moisture and gentle pH decrease over the fermentation period, and some microbial contamination such as fungi or acid yeast was caused in some fermented pepper compositions. Therefore, by inoculating a specific lactic acid bacterium as a starter to obtain a fermented product of pepper having an optimal quality, the growth of the contaminated microorganism was inhibited through the initial lactic acid bacterium growth, and stable lactic acid fermentation could be induced.

In one embodiment, the red pepper fermented lactic acid bacteria may be in paste form.

In one embodiment, the extract of the fermented product of lactic acid bacteria of red pepper may be a water extract, an organic solvent extract or an organic solvent aqueous solution extract of fermented product of lactic acid bacteria of pepper.

In one embodiment, the concentration of the aqueous organic solvent solution may be 40 to 99% (v / v). For example, greater than 40% (v / v), greater than 50% (v / v), greater than 60% (v / v), greater than 70% (v / v / v), less than or equal to 99% (v / v), less than or equal to 95% (v / v), less than or equal to 85% (v / ), 55% (v / v) or less, and 45% (v / v) or less. In one embodiment, when the concentration of the organic solvent aqueous solution is 95% (v / v), an extract excellent in the sense of the particle, the hot taste, and the flavor can be obtained.

The organic solvent may include an alcohol, and the alcohol may be a C ₁ to C ₅ lower alcohol. The alcohol may also be ethanol or methanol, and in one embodiment, ethanol (alcohol).

In one embodiment, the lactic acid bacterium contained in the mixture used to produce the fermented product of the red pepper Lactic acid bacteria may be Lactobacillus parabuchneri or Lactobacillus paracasei . In one embodiment, the Lactobacillus parabacci is a strain having the accession number KCCM11555P, and the lactobacillus paracase may be a strain having the accession number KCCM11557P.

In one embodiment, the red pepper may be any one of red pepper and red pepper and mixtures thereof.

Pepper ( Capsicum annuum ) is traditionally a cultivated crop after rice in Korean farms, and is a one-year-old herbaceous plant belonging to the branch, which is one of the most important crops in terms of annual production or farm income. Although the Amazon basin of South America is known as a country of origin, there is a record in Peru that peppers have been cultivated for 2,000 years, and it has spread to Europe under the name red pepper. It is said that the time of the introduction of red pepper in Korea came from Japan around the 16th century during the Japanese Invasion of Japan (159). Therefore, the early name was also called 麻 果 子, and it was called the first and the herb, and the name of red pepper is similar to pepper and it is said to be spicy in the meaning of 'hot pepper'.

Capsicum annuum is a perennial plant belonging to the genus Capsicum annuum . It is an annual plant in the temperate region and a perennial plant in the tropical regions such as the country of origin. The length is 6 ~ 9cm. Leaves are long, round and pointed. White flowers bloom in summer. The fruit is a long form of berries, dark green, reddish reddish as it gets ripe, peel and seeds contain capsaicin and is very spicy. The content of capsaicin varies from 10-1000 ppm or more depending on the type of pepper, and can vary depending on climate or environment.

On the other hand, the Cheongyang red pepper is one of the most spicy red pepper cultivated in Korea, and its capsaicin content, which is one kind of alkaloid, is high, resulting in a spicy taste of 4000-12000 SHU. In addition, the pepper has a thick pericarp, it has the advantage of less change in taste even if stored for a long time.

In one embodiment, the capsicum fermented product of the capsicum has at least one of the following characteristics: i) a pH of 2 to 5, ii) an acidity of 0.1 to 2.0%, and iii) a capsaicin of 100 to 700 ppm. . Specifically, the fermented product of the capsicum lactic acid bacteria may have a pH of 2 or more, 3 or more, 4 or more, and 5 or less, 4 or less, or 3 or less. The acidity of the fermented product can be 0.1% or more, 0.5% or more, 1% or more, 1.5% or more, 1.7% or more, 2.0% or less, 1.8% or less, 1.6% or less, 1.4% or less, 1.2% or less , 0.7% or less, or 0.3% or less. The content of capsaicin in the fermented lactic acid bacteria may be 100 ppm or more, 200 ppm or more, 300 ppm or more, 400 ppm or more, 500 ppm or more, or 600 ppm or more, and 700 ppm or less, 600 ppm or less, 500 ppm or less, 400 ppm or less, 300 ppm or less, But is not limited thereto. The fermented product of the Lactobacillus acidophilus contains fragrant components such as diallyl disulfide, allyl sulfide and methylallyl disulfide, which are sulfur-containing components which cause in-ground, garlic, and spicy flavors; Acetic acid, ethyl acetate, methyl acetate, ethanol and the like which cause a refreshing sensation, sourness and fruit flavor, and have an improved flavor.

In one aspect of the present invention, "acidity" can be calculated by the following equation, and can be obtained by substituting the appropriate acidity coefficient depending on the type of acid to be measured.

[Mathematical Expression]

In one embodiment, the composition comprises fermented lactic acid bacteria; And soy sauce.

In one embodiment, the filtrate of the lactic acid bacteria-free fermentation product may be a filtrate obtained by filtering the fermentation product of lactic acid-free bacteria at 60 to 200 mesh.

In one embodiment, the composition comprises: 1 to 15% by weight, based on the total weight of the composition for a hot source, an extract of fermented Lactobacillus acidophilus; 5 to 50% by weight lactic acid fermentation product and 10 to 50% by weight soy sauce.

Specifically, the fermented product of the lactic acid bacteria of red pepper may contain at least 1 wt%, at least 3 wt%, at least 5 wt%, at least 7 wt%, at least 9 wt%, at least 11 wt%, or at least 13 wt% Or less, 14 wt% or less, 12 wt% or less, 11 wt% or less, 10 wt% or less, 8 wt% or less, 5 wt% or less, 3 wt% or less, or 2 wt% or less. On the other hand, the composition may contain not less than 5 wt%, not less than 15 wt%, not less than 25 wt%, not less than 35 wt%, or not less than 45 wt% of the fermented lactic acid bacteria based on the total weight of the composition, Or less, 47 wt% or less, 40 wt% or less, 30 wt% or less, 20 wt% or less, or 15 wt% or less.

Also, in one embodiment, the fermentation product of lactic acid bacteria is 3 to 5 parts by weight of onion; 3 to 7 parts by weight of garlic; 2 to 3 parts by weight of salt and 0.1 to 10 parts by weight of lactic acid bacteria. The onion may be a steamed pile. Specifically, the mixture may be used in an amount of 3 parts by weight or more, 4 parts by weight or more, 4.5 parts by weight or more, or 5 parts by weight or less, 4.7 parts by weight or less, 4.2 parts by weight or less, 4 parts by weight or less, 3.5 parts by weight or less, Parts by weight or up to 3.3 parts by weight of onion. The garlic may be contained in an amount of 3 parts by weight or more, 4 parts by weight or more, 5 parts by weight or more, 6 parts by weight or more, 7 parts by weight or less, 6 parts by weight or less, 5 parts by weight or less and 4 parts by weight or less . In one embodiment, the salt may comprise at least 2 parts by weight, at least 2.3 parts by weight, at least 2.5 parts by weight, at least 2.7 parts by weight, at least 2.9 parts by weight, at most 3.0 parts by weight, at most 2.7 parts by weight, By weight or less, and 2.3 parts by weight or less. The lactic acid bacteria may be contained in an amount of 0.1 part by weight or more, 1 part by weight or more, 3 parts by weight or more, 5 parts by weight or more, 7 parts by weight or more or 9 parts by weight or more, 10 parts by weight or less, 4 parts by weight or less, 2 parts by weight or less, or 1 part by weight or less.

In one embodiment, the lactic acid contained in the mixture used in the preparation of the non-lactic acid bacteria fermentation, Lactobacillus para Buk Neri (Lactobacillus parabuchneri) or Lactobacillus debris bis (Lactobacillus brevis , and the Lactobacillus baracuquerie may be a strain having the accession number KCCM11555P, and the lactobacillus bribis may be a strain having the accession number KCCM11556P. When fermented with the above strain, fermentation and aging time can be shortened compared to existing strains, and the number of yeast and general bacteria can be minimized, so that contamination by other bacteria can be minimized and the quality can be kept constant over a long period of time And fruit flavor and kimchi flavor are retained for a long time to provide a cool flavor.

The lactic acid-free fermented product may be mixed with an organic acid such as lactic acid or acetic acid in addition to various volatile fragrant components such as acetic acid, propyl-2-en-1-thiol, allylmethyldisulfide, allylmethylsulfide, , A mixture of volatile components such as nucleic acid, 1-propanethiol, dimethyl disulfide, methyl thioacetate, and S-propyl ethane thioate, and has a complex flavor such as richness, sweetness and freshness and fresh Dongchimi flavor

Ii) a pH of from 2 to 5; iii) an acidity of from 0.5 to 2.0%; iv) a redness value of from 10 to 22; v) 15 to 20% brix, and vi) capsaicin content of 10 to 150 ppm (w / w) based on the total weight of the composition. The red color value was expressed by International Color Unit. 0.1-1 g of the sample was put into a 100 mL volumetric flask, mass-up with methanol, and sonicated for 1 hour. The extract was filtered with a filter paper (Whatman No. 2) UV / Vis. Absorbance was measured at 460 nm using a spectrophotometer (Shimadzu Co. JP). At this time, the blank was based on methanol (absorbance value at ICU = 460 nm X 16.4 X 40 / sample weight)

Specifically, the composition may have a salinity of 1% or more, 3% or more, 5% or more, 7% or 9% or more, 10% or less, 9% or less, 7% or less, 5% or less, , Or 2% or less. The pH of the composition may be 2 or more, 3 or more, 4 or more, and 5 or less, 4 or less, or 3 or less. The acidity of the composition for the hot sauce may be 0.5% or more, 1% or more, 1.5% or more, 1.7% or more, 2.0% or less, 1.8% or less, 1.6% or less, 1.4% or less, 1.2% Or 0.6% or less.

1 Brix means that 100 g of the composition contains a soluble component containing 1 g of sugar.

The composition for hot sauce may contain capsaicin in an amount of 10 ppm or more, 30 ppm or more, 50 ppm or more, 70 ppm or more, 90 ppm or more, 110 ppm or more, 120 ppm or more, 130 ppm or more or 140 ppm or more, 100 ppm or less, 80 ppm or less, 50 ppm or less, 30 ppm or less, or 20 ppm or less.

Capsaicin content determination herein was performed by high performance liquid chromatography (HPLC). The analysis conditions were X-Terra C18 (BondedCompound: C18) for column, 60% acetonitrile: 40% water for mobile phase, 1.0 ml / min for flow rate, 10-50 ul for injection and UV 254 nm for detector.

In one embodiment, the liver may be a gin. Wherein the liver has at least one of the following characteristics: i) 12-20% salinity, ii) 1.2-2.0% total nitrogen based on the total weight of the liver, and iii) May include.

The total nitrogen may mean the sum of the amounts of nitrogen of the inorganic nitrogen and organic nitrogen contained in the liver.

In one embodiment, the soybean is soaked in water, then boiled with water, then boiled, drained, crushed, stored in a container, inoculated with aspergillus oryzae, fermented for 25 to 30 days, 600 g of salt and 2400 g of water were mixed with 1000 g of fermented meju prepared above for 7 days, and the resulting mixture was aged at room temperature for 6 months, filtered and then heated at 70 to 95 for 5 to 30 minutes , Or may be obtained by re-aging at room temperature.

According to another aspect of the present invention, there is provided a method for producing a fermented product, comprising the steps of: Filtering the extract of the fermented product of the capsicum lactic acid bacteria; Producing a fermented product of lactic acid bacteria; And a step of mixing the fermented product of the fermented product of the filtered red pepper with the fermented product of lactic acid bacteria and the soy sauce. The non-fermented product may be one prepared separately from the fermented product of the red pepper fermented lactic acid bacteria.

In one embodiment, the red pepper fermented product is a fermented product of a mixture of red pepper and lactic acid bacteria, wherein the mixture contains 5 to 90% by weight of pepper, 3 to 8% by weight of garlic; 2 to 3% by weight of salt and 0.1 to 10% by weight of lactic acid bacteria, and fermentation at 20 to 40 캜 for 1 to 5 days. The fermentation period may be at least one day, at least two days, at least three days, or at least four days, and at most five days, at most four days. 3 days or less, or 2 days or less. The fermentation temperature may be at least 20 ° C, at least 25 ° C, at least 27 ° C, at least 29 ° C, at least 30 ° C, at least 33 ° C, at least 35 ° C, at least 37 ° C, or at least 39 ° C, 35 ° C or lower, 33 ° C or lower, 31 ° C or lower, 25 ° C or lower, 23 ° C or 21 ° C or lower.

In one embodiment, the step of preparing the extract of the fermented product of the fermented red pepper may include extracting the fermented product of the fermented red pepper with 40 to 99% (v / v) aqueous ethanol solution.

Also, in one embodiment, the filtering may comprise filtering the extract of the fermented product of the red pepper to a size of 60 to 200 mesh. For example, 60 mesh or more, 80 mesh or more, 100 mesh or more, 120 mesh or more, 140 mesh or more, 160 mesh or more, 180 mesh or more or 200 mesh or less, 180 mesh or less, 160 mesh or less, 140 mesh or less, 100 mesh or less, 80 mesh or less, or 70 mesh or less. In one embodiment, an edible meal having a concentration of 50-95% is added to the fermented product of the fermented lactic acid bacteria of red pepper at a concentration of 10-50 (w / w)% followed by agitation at 20-30 for 1 to 4 hours at 50-150 rpm, Filtration can be performed using 200 mesh. Preferably, 35 to 45 parts by weight of an alcohol (100% by weight of ethyl alcohol) is mixed with 100 parts by weight of the fermented product of the capsicum lactic acid bacteria, stirred at 25 for 1 hour, and filtered through a 100 mesh filter net.

In one embodiment, the non-fermented product comprises 3 to 5 parts by weight of onion; 3 to 7 parts by weight of garlic; 2 to 3 parts by weight of salt and 0.1 to 10 parts by weight of lactic acid bacteria and fermenting at 15 to 35 占 폚 for 1 to 5 days.

Further, the filtered fermented product of fermented red lactic acid bacteria, fermented lactic acid bacteria; And soy sauce comprises: 1 to 15% by weight, based on the total weight of the composition for hot sauce, of an extract of fermented red pepper powder; 5 to 50% by weight lactic acid fermentation product and 10 to 50% by weight soy sauce.

Wherein the liver has at least one of the following characteristics: i) 12-20% salinity, ii) 1.2-2.0% total nitrogen based on the total weight of the liver, and iii) May include.

Lactobacillus parabuchneri or Lactobacillus paracasei is used as a lactic acid bacterium to be used for the production of the extract of the fermented product of lactic acid bacteria of the red pepper and Lactobacillus paracasei , Lactobacillus parabuchneri or Lactobacillus & lt ; RTI ID = 0.0 > brevis . The Lactobacillus parabacci is a strain having the deposit number KCCM11555P, the lactobacillus paracase is the strain having the deposit number KCCM11557P, and the lactobacillus bribis is the strain having the deposit number KCCM11556P.

In one embodiment, the method for preparing a composition for a hot sauce further comprises sterilizing the mixture of the filtered, fermented fermented product of fermented red pepper with fermented product of lactic acid bacteria and soy sauce at 60 to 85 for 10 to 30 minutes .

The composition for hot sauce of the present invention is characterized in that the content of the final ethyl alcohol component contained in the sauce is different depending on the content of the extract of the fermented product of the fermented product of lactic acid bacteria of red pepper and is 2 to 4% It may contain the corresponding alcohol content and may have additional functions. Accordingly, it can be treated at a relatively low heating temperature of 60 to 85 for 10 minutes to 30 minutes for sterilization, and the storage stability can be improved.

The composition for the hot-sterilized hot sauce is preferable because Bacillus cereus, Escherichia coli, Clostridium perfusense, Staphylococcus aureus and the like, which are pathogenic microorganisms, are not detected.

Hereinafter, the present invention will be described in detail with reference to Examples, Comparative Examples and Test Examples of the present invention. It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory only and are not to be construed as limiting the scope of the present invention. It will be self-evident.

In the present invention, the capsaicin content of the extract of the fermented product of the fermented Lactobacillus sp. Cultured according to the above method was measured by high performance liquid chromatography (HPLC). The analysis conditions were X-Terra C18 (BondedCompound: C18) for column, 60% acetonitrile: 40% water for mobile phase, 1.0 ml / min for flow rate, 10-50 ul for injection and UV 254 nm for detector.

The sensory quality analysis of the present invention was presented to a sample of 15 persons (professional researchers) who were familiar with the knowledge of the sample, the terminology and the evaluation standard, and the samples were represented by a random number table. 5 points were rated as good, 5 points were good and 5 points were poor. As for the items (incense, salty taste, spicy taste, sour taste, etc.), strength was 5 points strong and 1 point weak. .

The microbial count of the present invention was determined by diluting 10 g of a sample taken aseptically 10 times with sterilized water and taking 0.1 ml of the diluted solution. The number of general bacteria was counted in a PCA (Plate Count Agar) medium and the number of coliforms in a DCLA (Desoxycholate Lactose Agar) And cultured in a plate culture at 35 for 1 day. Bacillus cereus , a food poisoning bacterium , is inoculated into the medium of Mannito-Egg Yolk-polymycin (MYP) agar medium and the yeast is inoculated into the medium of PDA (potato dextrose agar with ampicillin) by the spreading culture method. Respectively.

[Preparation Example 1] Preparation of extract of fermented product of lactic acid bacteria of red pepper

[Production Example 1-1] Preparation of Fermented Product of Lactic Acid Bacteria from Red Pepper

A mixture of 27 kg paste, 0.6 kg salt, 1.5 kg of ground garlic, 0.3 kg of purified water, and 0.6 kg of lactic acid bacteria ( Lactobacillus parabucheneri SMB090, 1 × ^{10 9} CFU / g) made by chopping 20 mg of chilled frozen red pepper Followed by fermentation for 4 days at 30 to prepare a fermented product of red pepper.

The physicochemical properties of the fermented product of the lactic acid bacteria of red pepper were 84% moisture. pH 3.9, titratable acidity of 1.7%, salinity of 2.0% and capsaicin content of 3000 ppm.

[Manufacturing Example 1-2] Production of a Filter of Ethanol Extract of Fermented Product of Lactic Acid Bacteria from Red Pepper

To 30 kg of the fermented product of the above-mentioned capsicum lactic acid bacteria was added an edible alcohol (purity: 95% or more) And the mixture was stirred at 25 for 1 hour and then filtered at 100 mesh. The filtrate was recovered to obtain an extract of fermented product of lactic acid bacteria of red pepper.

[Preparation Example 2] Preparation of a water extract of a fermented product of a red pepper fermented product

Fermented product of the capsicum lactic acid bacteria was prepared in the same manner as in Preparation Example 1-1 and mixed with 12.9 kg of purified water. The mixture was stirred at 25 for 1 hour and then filtered at 100 mesh to recover the filtrate of the fermented product of the fermented red lactic acid bacteria.

[Preparation Example 3] Preparation of an unfermented mixture of pepper mixture

[Manufacturing Example 3-1] Preparation of red pepper mixture

After removing the faeces, the mixture was mixed with 27 kg paste, 0.6 kg of salt, 1.5 kg of ground garlic, and 0.9 kg of purified paste, which was chopped with 20mesh, washed and sterilized.

[Manufacturing Example 3-2] Preparation of Ethanol Extract of Red Pepper Mixture

12.9 kg of an alcoholic beverage (purity: 95% or more) was mixed with 30 kg of the red pepper mixture, stirred at 25 for 1 hour, filtered at 100 mesh, and the filtrate was collected and used as a red pepper mixture extract.

[Preparation Example 4] Preparation of water extract of red pepper mixture

12.9 kg of an alcoholic beverage (purity: 95% or more) was mixed with 30 kg of the red pepper mixture, stirred at 25 for 1 hour, filtered at 100 mesh, and the filtrate was collected and used as a red pepper mixture extract.

[Test Example 1] Measurement of the hot taste of the extract according to the extraction method

Capsaicin content was measured by HPLC analysis of each of the samples of Production Examples 1-1, 1-2, and Production Example 2. The results are shown in Table 1 below.

sample Capsaicin (ppm) Production Example 1-1 300 Production Example 1-2 189 Production Example 2 90

[Test Example 2] Measurement of flavor characteristics with or without fermentation

Each sample of Production Examples 1-2, 3-2, and Production Examples 2 and 4 was mixed with a sample: water: salt at a ratio of 1: 9: 0.1, and the sensory evaluation was performed on the flavor characteristics.

Incense sign Kimchi intensity Spicy intensity Fruit intensity Intramuscular strength Production Example 1-2. 3.7a 3.4a 3.0a 3.5a 1.8b Production Example 3-2. 1.5b 2.0b 2.9a 1.5b 2.7a Production Example 2 3.2ab 2.7ab 2.0b 2.9ab 2.0b Production Example 4 1.2b 1.5b 1.8b 1.3b 3.0a

[Test Example 3] Analysis of volatile flavor components according to fermentation

GC-MS was used to analyze the flavor patterns depending on the presence or absence of fermentation. Production examples 1-2 and 3-2 contained excessive amounts of alcohol and thus had a limit of detection of other volatile fragrance components. 4 were diluted with fragrance components including an integer to lower the peak sensitivity, so that Production Example 1-1 and Production Example 3-1 were selected as analytical samples. Table 3 shows the composition ratio of the volatile flavor fractions detected for each sample with and without fermentation. The major volatile components of Production Example 3-1 were diallyl disulfide, allyl sulfide, methylallyl disulfide, nucleic acid, 2-methylbrom-2 enal, and the like. compounds were found to be present in the composition at a ratio of about 64%, which proved to be the cause of ingestion, raw material seizure and the like. The volatile components of Production Example 1-1 were found to be in the form of acetic acid, ethyl acetate, methyl acetate, Main components with a refreshing sensation, sourness and fruit flavor were distributed evenly, and the contents of acetic acid were about 53%, alcohol was about 12%, and esters were about 14%. Therefore, it was confirmed that the fermented product of Lactobacillus acidophilus contains various fragrance components such as fruit flavor, sour flavor, and kimchi flavor.

volatile compounds Relative peak area (%) Production Example 1-1 Production example 3-1 Acetic acid 52.5 0 Aldehydes 1.8 10.3 Alcohols 12.3 7.7 Benzenes 1.2 2.0 Esters 13.8 5.7 Furans 0.6 0.4 Ketones 0.4 0.6 Hydrocarbones 2.7 8.1 Sulfur containing compounds 13.2 64 Terpenes 1.4 1.2 Phenols 0.02 0 Pyrazines 0.04 0

[Preparation Example 5] Preparation of Fermented Product of Lactic Acid Bacteria

The mixture was mixed with 6.7 kg, 0.3 kg of steamed onion, 0.3 kg of ground garlic, 0.2 kg of salt, 0.2 kg of lactic acid bacteria ( Lactobacillus parabuchneri SMB090, 1 × 10 ⁹ CFU / g) and 2.3 kg of purified water and then fermented for 30 to 48 hours 100 mesh, centrifuged at 1000 rpm, filtered, and used as a fermented product of non-lactic acid bacteria.

[Preparation Example 6] Preparation of Jinjiang

The beans are put into containers with water and then boiled. The beans are then drained, crushed, stored in containers, and inoculated with aspergillus oryzae, fermented for 25 to 30 days, and further fermented for 35 to 7 days to produce fermented meju Respectively.

600 g of salt and 2400 g of water were mixed with 1000 g of the prepared fermented meju, and the mixture was aged at room temperature for 6 months, filtered, and sterilized at 70 to 95 for 5 to 30 minutes.

The gelatin showed physicochemical characteristics of salinity of 15.5%, TN of 1.6% and pH of 5.6.

[Preparation Example 7] Preparation of versatile spicy sauce

The ingredients were mixed in the same proportions as shown in Table 4 below, and a hot sauce containing the extract of the fermented product of the fermented product of the fermented red pepper was homogeneously mixed, followed by heat treatment for 85 minutes and rapid cooling. In Table 4, Comparative Example 1 is a source made of a fermented hot pepper mixture, and Comparative Example 3 is a source mixed with a domestic marketed oleoresin capsicum.

Raw materials Example 1 Comparative Example 1 Comparative Example 3 Production Example 1-2 11 0 0 Production example 3-2 0 11 0 Production Example 3 45 45 45 Production Example 5 27 27 27 Zanthan gum 0.05 0.05 0.05 Oleo Resin Caps Cup 0 0 0.03 vinegar 8 8 8 essence 8.95 8.95 19.92 Sum 100 100 100

[Test Example 4] Evaluation of sensory evaluation of spicy sauce

[Test Example 4-1] The result of applying a spicy sauce to oil pasta

[Table 5]

[Test Example 4-2] A result of applying a spicy sauce to a Belgian mussel dish

[Table 6]

[Test Example 4-3] The results of applying the spicy sauce to the safflower mushroom stir-fry

[Table 7]

[Test Example 4-4] The result of applying the spicy sauce to the fish dish

[Table 8]

[Test Example 5] Microbial analysis of composition for sterilized spicy sauce

The pathogenic bacteria Escherichia coli and Bacillus cereus were not detected in the spicy source composition obtained by heat sterilizing Example 1, Comparative Example 1, and Comparative Example 3 for 85 minutes for 5 minutes. Yeast was not detected, but some of ordinary bacteria were detected. However, Example 1, which is a composition for a hot sauce containing an extract of a fermented product of a red pepper fermented product, showed the killing effect of general bacteria due to the content of 3% of ethyl alcohol in the source. Microbial counts showed the same level even during storage.

[Table 9]

Korea Microorganism Conservation Center (overseas) KCCM11555P 20140704 Korea Microorganism Conservation Center (overseas) KCCM11556P 20140704 Korea Microorganism Conservation Center (overseas) KCCM11557P 20140704

Claims (24)

As a composition for a spicy source,
Wherein said composition comprises an extract of a fermented product of a red pepper fermented lactic acid bacteria,
The fermented product of the red pepper lactic acid bacteria is pepper; garlic; A composition for a spicy source which is a fermentation product of a mixture comprising salt and lactic acid bacteria. The method according to claim 1,
Wherein the red pepper comprises a red pepper, a cut thereof, a lump thereof or a dried product thereof. 3. The method of claim 2,
Wherein the lysate comprises a red pepper paste and the dried lysate comprises red pepper powder. The method according to claim 1,
The mixture may contain,
5 to 90% by weight pepper based on the total weight of the mixture; 3 to 8% by weight of garlic; 2 to 3% by weight of salt; And 0.1 to 10% by weight lactic acid bacteria. 5. The method of claim 4,
Said mixture comprising, based on the total weight of the mixture, from 60 to 90% by weight of papaver, cut or its lump; 0 to 20% by weight of red pepper powder; 3 to 8% by weight of garlic; 2 to 3% by weight of salt; And 0.1 to 10% by weight lactic acid bacteria. The method according to claim 1,
The extract of the fermented product of the capsicum lactic acid bacteria,
A composition for a spicy source, which is a water extract, an organic solvent extract or an aqueous organic solvent solution extract of a fermented product of a lactic acid bacteria of pepper. The method according to claim 6,
Wherein the concentration of the organic solvent aqueous solution is 40 to 99% (v / v). 8. The method of claim 7,
Wherein the alcohol is a C ₁ to C ₅ lower alcohol. 9. The method of claim 8,
Wherein the alcohol is ethanol. The method according to claim 1,
Wherein the size of the particles contained in the extract of the fermented product of the capsicum lactic acid bacteria is 60 to 200mesh. The method according to claim 1,
Wherein the lactic acid bacterium is Lactobacillus parabuchneri or Lactobacillus paracasei , a composition for hot sauce. 12. The method of claim 11,
Wherein said Lactobacillus parabucneri is a strain of Accession No. KCCM11555P,
Wherein the lactobacillus paracase is a strain of Accession No. KCCM11557P. The method according to claim 1,
Wherein the red pepper comprises any one of red pepper and red pepper or a mixture thereof. The method according to claim 1,
The fermented product of the above-
(i) a characteristic for a pH of 2 to 5, ii) a characteristic for an acidity of 0.1 to 2.0%, and iii) a characteristic comprising a capsaicin of 100 to 700 ppm (w / w) . The method according to claim 1,
The composition may comprise,
Fermented product of lactic acid bacteria; And a soy sauce. 16. The method of claim 15,
The composition may comprise,
From 1 to 15% by weight, based on the total weight of the composition for a spicy source, of an extract of fermented red pepper powder; 5 to 50% by weight of fermented lactic acid bacteria; And 10 to 50% by weight of soy sauce. 16. The method of claim 15,
The fermented lactobacillus acidophilus contains 3 to 5 parts by weight of onion; 3 to 7 parts by weight of garlic; 2 to 3 parts by weight of salt and 0.1 to 10 parts by weight of a lactic acid bacterium. 18. The method of claim 17,
Wherein the constant lactic acid bacteria are Lactobacillus parabuchneri or Lactobacillus brevis . 19. The method of claim 18,
The above-mentioned Lactobacillus barraculi is a strain having the accession number KCCM11555P,
Wherein the lactobacillus bribis is a strain of the deposit number KCCM11556P. 16. The method of claim 15,
The composition may comprise,
ii) a pH of 2 to 5, iii) an acidity of 0.5 to 2.0%, iv) a redness value of 10 to 22, v) a brix of 15 to 20%, and vi) And a capsaicin content of 10 to 150 ppm (w / w), based on the weight of the composition. 16. The method of claim 15,
Wherein the liver has at least one of the following characteristics: i) 12-20% salinity, ii) 1.2-2.0% total nitrogen based on the total weight of the liver, and iii) ≪ / RTI > 22. A method for producing a composition for a spicy source as set forth in any one of claims 1 to 21,
The method comprises:
Preparing an extract of the fermented product of the lactic acid bacteria of red pepper;
Filtering the extract of the fermented product of the capsicum lactic acid bacteria;
Producing a fermented product of lactic acid bacteria; And
A method for producing a composition for a spicy source, which comprises mixing an extract of filtered fermented Lactobacillus fermented product, fermented lactic acid bacteria and soy sauce. 23. The method of claim 22,
Wherein the step of filtering comprises filtering the extract of the fermented product of the lactic acid bacteria of red pepper to a size of 60 to 200 mesh. 23. The method of claim 22,
The method comprises:
Further comprising the step of sterilizing the mixture of the filtered fermented extract of fermented red alga fermented lactic acid bacteria, fermented lactic acid bacteria and soy sauce at 60 to 85 ° C for 10 to 30 minutes.

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