KR20180046091A - Korean hot pepper paste containing red bean and manufacturing method there of - Google Patents

Abstract

The present invention relates to a red pepper paste containing red beans and a method for producing the same, and more specifically, the method comprises the steps of: 1) producing a fermented soybean lump by molding a mixture containing steamed rice, boiled beans and boiled red beans and then fermenting the same; 2) crushing the fermented soybean lump of the step 1) to produce fermented soybean powder; and 3) adding a mixture containing saccharified liquid, salt, red pepper powder and water to the fermented soybean powder of the step 2). The red pepper paste containing red beans produced by the method of the present invention has low salinity, can be produced in a short time, and is excellent in quality, so that the red pepper paste of the present invention can be usefully used as a functional red pepper paste.

Description

Red bean paste koji paste and its preparation method.

The present invention relates to a red bean paste containing red bean paste and a process for producing the same.

Kochujang is defined as the fermentation or aging by adding red pepper powder (6% or more) and salt after incubating koji bruch etc. with main raw materials such as bean curd or cereals or adding red pepper powder (more than 6%) and salt after aging Korean Society of Food Science and Technology (2008) Food Science and Technology.

The origins of Korean soy sauce can not be confirmed, but it is estimated that soy sauce and soybean paste were made separately in Samguksagi, and it was presumed to have been manufactured before the Unified Silla period. Soy sauce refers to soy sauce, soy sauce, brewed soy sauce, acid-decomposed soy sauce, enzyme-decomposed soy sauce, soy sauce soy sauce, soy sauce soy sauce, (Korean Society of Food Science and Technology (2008) Food Science and Technology Center, Korea Food & Drug Administration, 5-20-1 Kwangil Publishing Co.). The record for kochujang is the first to appear in the book of Hakusun (15691618), which was born during the ancestral time and underwent the Japanese invasion of the Imjin period (15691618), and this is now known as kochujang. In the forest economy (16431715) written by Hong Man Sun, there is a way to immerse the plant in the planting field, and in the case of the enhanced forestry economy (Yuchunlim 1766), there is a record of the first kochujang added with dried fish and packing. There is a record of immersion of the kojukjang in the mouth of the water gate (Table 1740) by adding abalone, big shrimp, mussel, ginger, etc. (1815), an excellent cooking book of the end of the Joseon Dynasty, made a special note on how to dip Kochujang in a separate preparation of Kochujang Meju, and how to mix the salt with the salt. In addition to mixing salt with honey, jerky and jujube, (Oh HI et al. (2000) Korean J. Food Sci. Technol. 29: 1166-1174).

Kochujang is an indispensable seasoning food in Korea and it is a traditional fermented food that has been consumed in each household for a long time. It is known to promote digestion and help to obtain high quality protein. Capsicum, the main ingredient of kochujang, promotes the secretion of gastric acid, stimulates the mouth and stomach to promote appetite, and the spicy capsaicin promotes blood circulation to help treat neuralgia, Fat burning is effective in preventing and treating obesity. In addition, vitamin A in the pepper increases resistance and immunity against respiratory infections, pepper is rich in vitamins B and C, and has a high amount of beta carotene, which is effective in protecting eyesight.

Kochujang is a mixture of koji and salt, which is prepared by emulsifying wheat flour, etc., after washing the starch raw materials such as rice, flour, and yulmu. And fermenting and aging the mixture to prepare a mixture of chili powder, starch syrup, sorbic acid, MSG and the like to adjust the moisture content and taste. In the above method, Meju is used instead of koji to prepare dried chili powder, syrup, soy sauce And then aged for about 6 months. This general method of producing kochujang requires a step of aging for about 2 to 6 months, which is disadvantageous in that it takes a long time to manufacture kochujang. In addition, Kochujang has been mainly manufactured in small scale at home, but recently it has become possible to produce it on an industrial scale in an improved manner in accordance with the change of the dietary style. This tendency is gradually expanded with the consumer desire for convenience And the addition of a new functional material not contained in the conventional kochujang to further improve the nutritional content is still required.

Red bean is known as a food containing energy such as carbohydrates and proteins. In detail, it contains 51.13% of carbohydrate, 20.94% of protein, 14.91% of moisture, 3.63% of ash, 0.7% of fat and vitamin B1 and saponin It is classified as high nutritive bean which is contained in large quantity. Since ancient times, red beans have been known to be foods that have been placed on each person's skin, and are known as foods that regulate the digestion. It is said that "red bean is good for the calligraphy, and it is also good for the calligraphy, and it is good for the calligraphy", and the "red bean paste" It is said that 'it strengthens'.

Accordingly, the present inventors set up a process for producing bean kochujang which is low in saltiness and can be produced in a short time, and manufactured bean kochujang through the process, and confirmed that the quality was excellent through quality analysis during the fermentation of kochujang, Respectively.

The object of the present invention is to provide a process for producing red bean paste using steamed rice, boiled beans and boiled bean paste, and to provide red bean paste produced from the process.

In order to achieve the above object,

1) molding a mixture containing steamed rice, boiled beans and boiled red beans, and fermenting the mixture to prepare a fermented meju;

2) crushing the fermented meju of step 1) to prepare meju powder; And

And 3) adding a mixture containing saccharified liquid, salt, red pepper powder and water to the meju powder of step 2), and aging the red bean paste.

The present invention also provides a red bean paste produced by the above method.

The red bean kochujang prepared by the method of the present invention has low salinity, can be produced in a short time, and can be usefully used as a functional kochujang since its quality is excellent.

1 is a view showing a manufacturing process of red bean paste.
FIG. 2 is a graph showing changes in aerobic total bacterial counts according to the fermentation period of red bean paste koji. The Y axis represents the total aerobic count and the X axis represents the fermentation period.
FIG. 3 is a graph showing the change in the number of lactic acid bacteria according to the fermentation period of red bean paste. FIG. The Y axis represents the number of lactic acid bacteria, and the X axis represents the fermentation period.
FIG. 4 is a graph showing changes in protease activity of fermented soybean kochujang during fermentation. The Y axis represents the protease activity, and the X axis represents the fermentation period.
FIG. 5 is a graph showing changes in the amylase activity of fermented soybean kochujang during fermentation. The Y axis represents the amylase activity and the X axis represents the fermentation period.
6 is a graph showing changes in amino nitrogen content of fermented soybean kochujang during fermentation. The Y axis represents the amino nitrogen content and the X axis represents the fermentation period.
7 is a graph showing the change in reducing sugar content of fermented soybean kochujang during fermentation. The Y axis represents the reducing sugar content, and the X axis represents the fermentation period.

Hereinafter, the present invention will be described in detail.

The present invention relates to: 1) a step of preparing a fermented meju by molding a mixture containing steamed rice, boiled soybeans and boiled red beans, followed by fermentation;

2) crushing the fermented meju of step 1) to prepare meju powder; And

And 3) adding a mixture containing saccharified liquid, salt, red pepper powder and water to the meju powder of step 2), and aging the red bean paste.

The steamed rice of step 1) is preferably steamed rice at 90 ° C to 110 ° C for 30 minutes to 70 minutes, more preferably steamed rice at 95 ° C to 105 ° C for 50 minutes to 70 minutes, but is not limited thereto. If the temperature is higher than necessary or the time is long, there is a risk of waste of unnecessary energy. If the temperature is too low or the time is short, it is not suitable for making meju (fermentation agent).

Preferably, the boiled beans in step 1) are boiled beans at 90 ° C to 110 ° C for 30 minutes to 70 minutes, more preferably, boiled beans at 95 ° C to 105 ° C for 50 minutes to 70 minutes. If the fermentation temperature is high and the time is too long, the structure of the soybean can be retracted. If the fermentation temperature is low and the time is too short, components such as protein and starch, which are the main components of soybean, I do not.

Preferably, the boiled red beans in step 1) are boiled beans at 90 ° C to 110 ° C for 30 minutes to 70 minutes, more preferably bees boiled at 95 ° C to 105 ° C for 50 minutes to 70 minutes. If the temperature of the fermentation is high and the time is too long, the structure of the red beans can be retracted. If the fermentation temperature is low and the time is too low, components such as protein and starch, which are the main components of the soybean, It is not preferable.

The meju-forming shape of step 1) is preferably meju having a diameter of 4 cm to 6 cm, more preferably 4.5 cm to 5.5 cm, but is not limited thereto.

Preferably, the fermentation period of step 1) is 5 to 9 days, the fermentation temperature is 26 to 30 ° C, the fermentation temperature is 60 to 80%, the fermentation period is 7 to 8 days, Is 27 DEG C to 28 DEG C, and the aging humidity is more preferably 65% to 75%, but is not limited thereto. If the temperature is excessively high, the Meju can be dried before the preparation, and if the temperature is too low, the fermentation microorganisms are not induced, which is not preferable. If the fermentation period is long, contamination of harmful microorganisms is a concern, and if the fermentation period is short, it is difficult to appropriately express useful microorganisms.

The saccharified solution of step 3) is preferably prepared by mixing rice, malt, and water, but is not limited thereto.

It is preferable to mix 5 to 10% by weight of malt with 10 to 30% by weight with respect to the weight of the whole saccharified liquid, more preferably 6 to 9% by weight of malt and 15 to 25% by weight of rice But is not limited thereto. When the amount of cooked rice is large compared to malt, the amount of rice is large, so the saccharification enzyme derived from malt is inadequate and the quality thereof becomes inadequate. When the amount of cooked rice to malt is small, an enzyme derived from malt is not preferred.

The saccharified solution of step 3) is preferably saccharified for 6 to 10 hours, more preferably saccharified for 7 to 9 hours, but is not limited thereto. If the saccharification time is short, a small molecular weight sugar for use as a carbon source that can be used by the fermenting microorganisms involved in the fermentation process is small, and if the saccharification time is long, it is not suitable because it requires more time and energy than necessary.

Preferably, 2 to 5 parts by weight of saccharified liquid, 0.4 to 0.8 parts by weight of salt, 1 to 3 parts by weight of red pepper powder and 4 to 7 parts by weight of water are added to the meju powder in step 3) 3 to 4 parts by weight of saccharified liquid, 0.5 to 0.7 parts by weight of salt, 1 to 2 parts by weight of red pepper powder, and 5 to 6 parts by weight of water, based on the weight of meju powder of 3) . When excessive salt is added, the aging period can be dramatically increased, and also, there are problems that can cause adult diseases such as hypertension. When the salt content is too low, there is a risk of misappearance of miso.

The aging period of the step 3) is preferably 20 days to 50 days, more preferably 20 days to 40 days, but is not limited thereto. If the fermentation period is too short, fermentation is not feasible to the extent that edible fermentation is not possible. If the fermentation period is too long, over fermentation may occur.

In addition, the present invention provides a red bean paste produced by the above method.

In a specific embodiment of the present invention, the present inventors prepared red bean paste (see Fig. 1) and analyzed the quality characteristics according to the fermentation period. The total number of aerobic bacteria in red bean paste was 7.84 log CFU / ㎖ at the beginning of fermentation and remained at the same level until 18th day. At 38 days after the start of fermentation, aerobic total bacterial count was 6.88 log CFU / Ml (see Fig. 2).

In addition, the present inventors measured the change in the number of lactic acid bacteria in the red bean paste kochujang according to the fermentation period. As a result, it was 7.73 log CFU / ml on the 0th day of fermentation and gradually decreased, and no lactobacilli were detected 38 days after the start of fermentation (See FIG. 3).

In addition, the present inventors measured the protease activity of bean kochujang according to the fermentation period, and it gradually decreased at 533.00 unit / ㎖ at the beginning of fermentation and showed the lowest activity at 38 days after the start of fermentation (See Fig. 4).

As a result of measuring the change of amylase activity of bean kochujang according to fermentation period, the highest value was 18.66 unit / ㎖ at the beginning of fermentation, but gradually decreased, and the lowest value was found at 38 days after the start of fermentation (See Fig. 5).

The present inventors measured the amino nitrogen content of the red bean kochujang according to fermentation period and found that the lowest value was 13.56 mg% on the 0th day of fermentation but gradually increased to 161.32 mg% after 28 days of fermentation (See FIG. 6).

In addition, the present inventors measured the reducing sugar content of red bean paste kochujang according to the fermentation period and found that it increased to 1.54% after 18 days from the start of fermentation, though it was 1.00% at the 0th day of fermentation. And decreased to 1.09%, which is similar to the initial value (see FIG. 7).

Thus, the red bean paste produced by the process of the present invention has low salinity, can be produced in a short time, and can be usefully used as a functional kochujang since its quality is excellent.

Hereinafter, the present invention will be described in detail by the following examples.

However, the following examples are illustrative of the present invention, and the contents of the present invention are not limited by the following examples.

Manufacture of red bean paste

To make red bean paste, rice, bean and red bean were respectively added at 100 ℃ for 60 minutes. 4 kg of the steamed rice powder prepared by the above method, 8 kg of boiled beans and 6 kg of boiled red beans were mixed and pulverized. The beans were shaped into a ball having a diameter of 5 cm, and the beans were sown for 1-2 days at 7- Meju was fermented at 28 ° C and 70% relative humidity for 8 days. After 7 to 8 days, the fermented meju was dried and pulverized to a moisture content of 10% by using a natural dryer or a dryer. To 4 kg of rice flour and 1.5 kg of malt was added 15 kg of water to 4 kg of meju flour , Saccharified saccharide solution for 8 hours, 2.4 kg of salt, 5 kg of red pepper powder, and 21 liters of water were mixed to prepare red bean paste. The red bean paste prepared in the above manner was put into a jar and fermented for 38 days (Fig. 1). A sample was taken on days 18 and 38 with the manufactured blade as the 0th day, and used as a sample for the following quality analysis.

Analysis of quality characteristics of fermented soybean kochujang during fermentation

In order to analyze the quality of red bean paste produced by the method of Example 1, aerobic total bacteria and lactic acid bacteria count, protease activity assay,? -Amylase activity assay, amino Measurement of nitrogen and reducing sugar content were carried out in the following manner.

<2-1> Aerobic gun Number of bacteria  Measure

1 g of red bean paste was diluted 10-fold with 10-fold dilution method in sterilized physiological saline and the diluted solution was plated on a plate count agar (Difco, Sparks, MD, USA) and cultured at 30 ° C for 24 hours. Respectively. The experiment was repeated three times and the mean ± SD (mean ± SD) value was shown.

As a result, the aerobic total number of bacteria was 7.84 log CFU / ml on the 0th day of fermentation and remained at the same level until 18th day. After 38 days from the start of fermentation, the aerobic total number of bacteria was found to be 6.88 log CFU / ml 2).

<2-2> Number of lactic acid bacteria  Measure

1 g of red bean paste was diluted 10-fold with 10-fold dilution method in sterilized physiological saline, and the diluted solution was plated on a MRS agar (Difco, Sparks, MD, USA) medium and cultured at 37 ° C for 48 hours. . The experiment was repeated three times and the mean ± SD (mean ± SD) value was shown.

As a result, it was confirmed that lactic acid bacterium was not detected after 38 days after the start of fermentation and 6.12 log CFU / ml after 18 days from the start of fermentation, which was found to be 7.73 log CFU / ).

<2-3> Measurement of protease activity

The activity of protease was measured by modifying Anson's method (Kim HJ et al. 1998. Korean J Food Sci Technol. 30: 1333-1338). A 0.6% casein substrate solution (0.2 M phosphate buffer, pH 7.0) was added to 1 ml of the sample extract and incubated at 37 ° C for 10 minutes. After the reaction, 5 ml of 0.44 M trichloroacetic acid (TCA) was added to terminate the reaction. After allowing to stand at room temperature for 30 minutes, the sample extract was filtered with a filter paper (No. 2, Whatman), and 5 ml of a 0.55 M Na 2 CO 3 solution and 1 ml of a 3-fold diluted Folin reagent solution were added to 2 ml of the filtrated filtrate After incubation at room temperature for 30 minutes, absorbance was measured at 660 nm. The amount of enzyme that liberated 1 μg of tyrosine for 1 minute under these reaction conditions was reduced to 1 unit. The experiment was repeated three times and the mean ± SD (mean ± SD) value was shown.

As a result, it was confirmed that the activity decreased gradually from 533.00 unit / ml on the 0th day of fermentation to 366.33 unit / ml after 18 days of fermentation and 223.17unit / ml of activity after 38 days of fermentation 4).

&Lt; 2-4 > Measurement of? -Amylase activity

Amylase activity was measured by adding 1 ml of sample extract to 3 ml of 1% soluble starch (0.02 M phosphate buffer, pH 7.0), reacting at 40 ° C for 10 minutes, adding 10 ml of 1M HCl to stop the reaction . After discontinuing the reaction, 10 ml of iodination solution (0.005% I ₂ + 0.05% KI) was added and developed. The absorbance at 660 nm was measured and the absorbance of 1 ml of the enzyme solution was indicated in the enzyme reverse phase. The experiment was repeated three times and the mean ± SD (mean ± SD) value was shown.

As a result, the highest activity was 18.66 unit / ㎖ at the beginning of fermentation, but gradually decreased to 7.52 unit / ㎖ at 18 days after fermentation and decreased to 1.50 unit / ㎖ at 38 days after fermentation. (Fig. 5).

<2-5> Amino acid  Nitrogen content measurement

Amino nitrogen content is the degree of degradation of protein in the form of amino acid by the action of protease, and it is used as an index of fermentation evaluation, quality of fermented food, and taste. Amino nitrogen content was measured by the Formol titration method. Add 2 ~ 3 drops of 0.5% phenolphthalein solution to a flask containing 5 ml of sample extract, formalin solution and 10 ml of distilled water. Then, add 0.1 ml of 0.1 N NaOH, , And 20 ml of distilled water was added 2 ~ 3 drops of 0.5% phenolphthalein solution, and then the amount of amino nitrogen was calculated using 0.1N NaOH in an appropriate amount from the time until it became deep red. The experiment was repeated three times and the mean ± SD (mean ± SD) value was shown.

As a result, the lowest value of 13.56 mg% was shown on the 0th day of fermentation but it gradually increased to 86.51 mg% after 18 days of fermentation and 161.32 mg% after 28 days of fermentation. The relationship between protease activity of the above <Example 2-4> and the protease activity of the protease was decreased during the fermentation period, while it was inversely proportional to the fermentation of the protease activity 6).

<2-6> Measurement of reducing sugar content

The reducing sugar content was measured by the dinitrosalicylic acid method (DNS method) (Miller, G. L. 1960. Anal. Biochem. 2, 127-132). 3 ml of the DNS reagent and 1 ml of the diluted sample solution were added to the test tube, shaken, left in a boiling water bath for 5 minutes, immediately cooled in an ice water bath, and then absorbance was measured at 550 nm. From the standard curve using glucose The reducing sugar content was calculated. The experiment was repeated three times and the mean ± SD (mean ± SD) value was shown.

As a result, it was 1.00% at the 0th day of fermentation but gradually increased to 1.54% at the beginning of fermentation, but decreased to 1.09% at the 38th day after the start of fermentation (Fig. 7).

Claims (12)

1) molding a mixture containing steamed rice, boiled beans and boiled red beans, and fermenting the mixture to prepare a fermented meju;
2) crushing the fermented meju of step 1) to prepare meju powder; And
3) adding a mixture containing saccharified liquid, salt, red pepper powder, and water to the meju powder of step 2), and aging the red bean paste.
The method of claim 1, wherein the steamed rice of step 1) is steamed rice at 90 ° C to 110 ° C for 30 minutes to 70 minutes.
The method of claim 1, wherein the boiled beans in step 1) are boiled beans at 90 ° C to 110 ° C for 30 minutes to 70 minutes.
The method of claim 1, wherein the boiled red beans in step 1) are boiled beans at 90 to 110 ° C for 30 to 70 minutes.
[2] The method according to claim 1, wherein the meju-molding in step 1) is a meju having a diameter of 4 cm to 6 cm.
The method of claim 1, wherein the fermentation period of step 1) is 5 days to 9 days, the fermentation temperature is 26 to 30 ° C, and the fermentation temperature is 60 to 80%.
The method according to claim 1, wherein the saccharified solution of step 3) is prepared by mixing rice, malt, and water.
[7] The method of claim 7, wherein the malt is 5 to 10 wt% and the rice is 10 to 30 wt% based on the total weight of the saccharified liquid.
[7] The method of claim 7, wherein the saccharified liquid is saccharified for 6 to 10 hours.
[3] The method according to claim 1, wherein 2 to 5 parts by weight of saccharified liquid, 0.4 to 0.8 parts by weight of salt, 1 to 3 parts by weight of red pepper powder and 4 to 7 parts by weight of water are added to the meju powder in step 3) &Lt; RTI ID = 0.0 &gt; 1.
The method of claim 1, wherein the fermentation period of the step 3) is 20 days to 50 days.
A red bean paste produced by the method of any one of claims 1 to 11.

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