KR20180086672A - Red pepper paste containing Taraxacum platycarpum fermented extract and Portulaca oleracea fermented extract - Google Patents

Abstract

The present invention relates to red pepper paste containing fermented extracts of Taraxacum platycarpum and Portulaca oleracea. The red pepper paste according to the present invention contains the fermented extracts of Taraxacum platycarpum and Portulaca oleracea having various functions to provide effective components of the fermented extracts having excellent effects of preventing various diseases and the anticancer effect, and has excellent taste and flavor.

Description

A red pepper paste containing Taraxacum platycarpum fermented extract and Portulaca oleracea fermented extract containing a dandelion and a black pepper fermented extract,

The present invention relates to a kochujang containing dandelion and an agar-agar extract.

Dandelion and leggings are recorded in the Korean traditional medicine books and folk remedies, such as Dongbokgwon, Boncho Gangmok, and Chungang University dictionary, which can prevent various diseases and have an effect on health.

Dandelion is a plant belonging to the dicotyledon of a herbaceous plant. It grows in a sunny place in the field. There are no stems, and the leaves are gathered from the roots and spread to the side. The leaves are inverted and shaped like inverted, length is 6 ~ 15cm, width is 1.2 ~ 5cm, it is deeply pitted with a flag, there are sawtooth on the edge and there are some hairs. In one room, the plants before the flowering are used as medicines called 公 公 英. It is effective for fever, mastitis, sore throat, appendicitis, peritonitis, acute hepatitis, jaundice due to heat, and it is also used for symptom that can not see urine due to heat. In the private sector, it is also used as a medicinal product to help milk secrete quickly. It is distributed in Korea, China and Japan.

Purslane is a one - year - old herb that grows in low mountains and fields throughout the country. The growth environment grows on a hill or flat on a sunny or semi-shaded area. The key is about 30cm long, the leaves are 1.5 ~ 2.5cm long, 0.5 ~ 1.5cm wide, long oval, rounded end, facing or out. The flowers are yellow in color and gather 3 ~ 5 at the end of the stem or branch, and continue to bloom from June to autumn in the end of stem, end of branch or leaf. Fruits are oval, seeds are black and circular, and have many long seeded seeds. It is known that there are many omega-3 fatty acids, a type of unsaturated fatty acid. In Korea, China and India, as well as in Europe, they have been edible or medicinal from ancient times. Before they bloom, they boil stems and leaves and eat them as herbs or salads.

Accordingly, the present inventors have completed the present invention by preparing a red pepper paste containing dandelion and pseudo-poduchola fermented extract having excellent efficacy of dandelion and legumes.

Korean Patent No. 10-0942341 Korean Patent Publication No. 10-2011-0075073

It is an object of the present invention to provide a process for producing a red pepper paste containing dandelion and black pepper fermented extract.

Another object of the present invention is to provide a red pepper paste containing dandelion and Pseudomonas aeruginosa extract prepared according to the method of the present invention.

The present invention

Mixing 15 to 25% by weight of red pepper powder, 10 to 20% by weight of fine meju powder, and 5 to 15% by weight of a fermented extract mixture solution to prepare a dough;

Firstly fermenting the prepared dough;

Mixing the primary fermented dough with malt;

A second fermentation of the dough mixed with the malt; And

And aging the second fermented dough to prepare a kochujang, the method comprising the steps of:

Wherein the fermented extract mixture is prepared by mixing a fermented extract of Dandelion and a fermented extract of Escherichia coli.

The primary fermentation step may be fermentation at 25 to 35 DEG C for 2 to 5 days.

The secondary fermentation step may be for fermentation at 30 to 50 DEG C for 2 to 5 days.

The step of aging the secondary fermented dough to make kochujang may be aged at 20 to 30 ° C for 15 to 45 days.

The fermented extract mixture may be prepared by mixing 2 to 4% by weight of a dandelion fermentation extract and 2 to 4% by weight of a fermented black bean extract, and further comprising 0.5 to 1.5% by weight of a fermentation extract of plum, 0.5 to 1.5% 0.5 to 1.5% by weight of fermented bamboo shoot extract, and 0.5 to 1.5% by weight of fermented pine needle extract.

The fermentation extract

A step of mixing any one of dandelion, black pepper, plum, wool, bamboo shoot and pine leaf with sugar to ferment;

Filtering the liquid from the fermented fermented product to obtain a fermented extract; And

And aging the obtained fermentation extract.

The fermenting step may be a fermentation at 20 to 30 DEG C for 60 to 120 days.

The aging step may be aging at 20 to 30 DEG C for 3 to 6 years.

The present invention provides a red pepper paste containing a dandelion and a fermented black pepper extract prepared by the method according to the present invention.

The kochujang according to the present invention contains fermented extracts of dandelion and pseudohalobi which exhibits various effects, and has excellent taste and aroma as well as excellent anti-cancer and anti-cancer effect by the useful components thereof.

Fig. 1 is a schematic view showing a manufacturing process of a kochujang containing dandelion and an extract of Fermented black canola.

The present invention relates to a method for preparing a dough comprising mixing 15 to 25% by weight of red pepper powder, 10 to 20% by weight of fine meju powder and 5 to 15% by weight of a fermented extract mixture, Firstly fermenting the prepared dough; Mixing the primary fermented dough with malt; A second fermentation of the dough mixed with the malt; And a step of aging the second fermented dough to prepare a kochujang, wherein the fermented extract mixture is prepared by mixing a dandelion fermented extract and a fermented black pepper extract The present invention provides a method for producing a red pepper paste containing a dandelion and a black pepper fermented extract.

The primary fermentation step may be fermentation at 25 to 35 DEG C for 2 to 5 days.

The secondary fermentation step may be for fermentation at 30 to 50 DEG C for 2 to 5 days.

The step of aging the secondary fermented dough to make kochujang may be aged at 20 to 30 ° C for 15 to 45 days.

In the fermenting step, when the fermentation is performed at a temperature lower than the temperature range, the fermentation is not performed well and the added materials can be separated, and there is a problem that the fermentation may be corrupted when fermented at a high temperature. In addition, there is a problem that fermentation may not be performed when the fermentation is performed for a period shorter than the fermentation period, and there is a problem that it may be corrupted when fermentation is performed for a long period of time.

In one embodiment of the present invention, 10 wt% of fermented extract mixture was added to red pepper powder and fine meju powder, and the mixture was firstly fermented at 30 ° C for 3 days. Then, the first fermented dough was diluted with malt made of chestnut rice, and the salt was added, followed by fermentation at 30 to 50 ° C for 3 days and aging at 20 to 30 ° C for 1 month to prepare kochujang.

The fermented extract mixture may be prepared by mixing 2 to 4% by weight of a dandelion fermentation extract and 2 to 4% by weight of a fermented black bean extract, and further comprising 0.5 to 1.5% by weight of a fermentation extract of plum, 0.5 to 1.5% 0.5 to 1.5% by weight of fermented bamboo shoot extract, and 0.5 to 1.5% by weight of fermented pine needle extract.

In one embodiment of the present invention, the fermented extract mixture solution contains 3% by weight of the dandelion fermentation extract, 3% by weight of the black currant fermentation extract, 1% by weight of the plum fermentation extract, 1% by weight of the rosewater fermentation extract, 1% by weight.

The fermentation extract may be prepared by mixing fermented dandelion, black pepper, plum, wool, bamboo shoot, and pine needle with a sugar; Filtering the liquid from the fermented fermented product to obtain a fermented extract; And aging the obtained fermentation extract.

The fermenting step may be a fermentation at 20 to 30 DEG C for 60 to 120 days.

The aging step may be aging at 20 to 30 DEG C for 3 to 6 years.

In the fermenting step, when the fermentation is performed at a temperature lower than the temperature range, the fermentation is not performed well and the added materials can be separated, and there is a problem that the fermentation may be corrupted when fermented at a high temperature. In addition, there is a problem that fermentation may not be performed when the fermentation is performed for a period shorter than the fermentation period, and there is a problem that it may be corrupted when fermentation is performed for a long period of time.

In one embodiment of the present invention, the fermented extract is prepared by mixing 1: 1 of dandelion, black pepper, plum, wool, bamboo shoot or pine leaves with sugar in a ratio of 1: 1, fermenting in a jar at 20 to 30 캜 for 3 months, The fermented extracts obtained by filtration were aged at 20 to 30 ° C. for 4 years (3-6 years).

The present invention provides a red pepper paste containing a dandelion and a fermented black pepper extract prepared by the method according to the present invention.

The inventive kochujang containing the dandelion and Pseudomonas aeruginosa extract showed superior taste, flavor and overall acceptability compared with commercial kochujang.

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail with reference to the following examples. However, the following examples are intended to illustrate the contents of the present invention, but the scope of the present invention is not limited to the following examples. Embodiments of the present invention are provided to more fully describe the present invention to those skilled in the art.

< Example  1> Production of Dandelion Fermented Extract and Pepper Fermented Extract

The dandelion ground part was washed with water and dried. Then, dandelion and sugar were mixed in a ratio of 1: 1, and the fermented extract was fermented for 3 months at 20 to 30 ° C in a jar. The resulting fermented extract was filtered for 4 years Lt; RTI ID = 0.0 &gt; 20-30 C. &lt; / RTI &gt;

After washing the legs with water and drying, the petals and sugar were mixed in a ratio of 1: 1, fermented in a jar at 20 to 30 ° C for 3 months, and the liquid was filtered from the fermented product to obtain a fermented extract for 4 years Lt; RTI ID = 0.0 &gt; 20-30 C. &lt; / RTI &gt;

< Example  2> Manufacture of red pepper paste containing dandelion and black pepper fermented extract

Red pepper powder 20 (Example 1), 3% by weight fermented soybean curd extract (Example 1), 1% by weight fermented soybean curd extract, 1% by weight fermented soybean curd extract, and 1% by weight fermented soybean curd extract , 1% by weight of bamboo shoot fermentation extract, and 1% by weight of pine needle fermentation extract) was added, and the mixture was subjected to primary fermentation at 30 ° C for 3 days. Each of the fermented extracts prepared from plum, loofah, bamboo shoot and pine leaf was prepared in the same manner as in Example 1. The dough was first diluted with 45 wt% of fermented rice at 50 캜 in malt, and 2 wt% of salt was added thereto, followed by secondary fermentation at 30 to 50 캜 for 3 days. After that, it was aged at 20 ~ 30 ℃ for 1 month to prepare kochujang.

< Example  3> Sensory evaluation

For the kochujang containing dandelion and Pseudomonas aeruginosa fermented extract prepared in Example 2, a panel consisting of 25 males and 25 females was used as a control for the commercial kochujang as a control. Five points scale (5 points: excellent, 4 points: excellent, The sensory evaluation was performed on the taste, aroma, and overall acceptability according to the following criteria: normal, 2 points: poor, 1 point: very poor, and the results are shown in Table 1 below.

As a result, the inventive kochujang containing the dandelion and pseudomonas aeruginosa extract showed excellent taste, flavor, and overall acceptability compared with commercial kochujang.

division flavor incense Comprehensive likelihood In Example 2 4.6 4.2 4.4 Commercial hot pepper paste 4.1 3.9 4.0

Claims (3)

Mixing 15 to 25% by weight of red pepper powder, 10 to 20% by weight of fine meju powder, and 5 to 15% by weight of a fermented extract mixture solution to prepare a batter;
Firstly fermenting the prepared dough;
Mixing the primary fermented dough with malt;
A second fermentation of the dough mixed with the malt; And
And aging the second fermented dough to prepare a kochujang, the method comprising the steps of:
Wherein the fermented extract mixture is prepared by mixing a fermented extract of dandelion and a fermented extract of black pepper.
Wherein the fermented extract mixture is prepared by mixing 2 to 4% by weight of a dandelion fermented extract and 2 to 4% by weight of a fermented black bean extract, and extracting the fermented black bean paste. The method according to claim 1, wherein the fermentation extract
A step of mixing any one of dandelion, black pepper, plum, wool, bamboo shoot and pine leaf with sugar to ferment;
Filtering the liquid from the fermented fermented product to obtain a fermented extract; And
And aging the obtained fermentation extract. The method for producing a koji paste containing dandelion and fermented soybean oil extract. A red pepper paste containing a dandelion and a Pseudomonas aeruginosa extract prepared by the method according to any one of claims 1 to 2.

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