KR20190067483A - Method for producing red pepper paste using rice bran fermented solution - Google Patents

Abstract

The present invention relates to a manufacturing method of red pepper pastes using a rice bran fermenting solution, which comprises: a step (a) of immersing rice in water, steaming and cooling the same, and inoculating and fermenting Aspergillus oryzae strain to manufacture rice koji; a step (b) of inoculating Zygosaccharomyces rouxii strain culturing solution to a mixture mixed with water, rice bran and salt to the rice koji manufactured in the step (a), fermenting the same and manufacturing a rice bran fermenting solution; a step (c) of mixing steamed rice, salt, red pepper powder and fermented soybean lump powder with the rice bran fermenting solution manufactured in the step (b), and fermenting the mixture; and a step (d) of mixing red pepper powder, starch syrups and grain syrups with the red pepper paste fermenting solution fermented in the step (c). The present invention also relates to paste using rice bran fermenting solution manufactured by the method. The red pepper paste manufactured by the present invention uses the rice bran fermenting solution manufactured by good yeast to have excellent nutritional ingredients and the quality of red pepper paste, and improves savory tastes to have an excellent preference.

Description

Technical Field [0001] The present invention relates to a method of producing red pepper paste using rice bran fermented solution,

The present invention relates to a method for producing rice koji by mixing a mixture of water, rice gruel and salt in rice koji with a mixture of Zygosaccharomyces The present invention relates to a method for preparing a koji paste using fermented rice bran prepared by inoculating a fermented rice bran cultivated with a rouxii culture broth and a fermented soybean fermented by the above method.

Kochujang is a traditional Korean fermented food that has been widely used with soy sauce and soybean paste in the past. The sweetness of carbohydrate-derived sugars, the savory taste of amino acids produced by proteins, the hot spicy pepper powder, and the salty taste of salt To form a unique flavor. In addition, it contains a large amount of vitamin B1, B2, C and folic acid compared with soybean paste and soy sauce, and trace elements such as organic acid, nucleic acid, alcohol and pigment produced by metabolism and fermentation of microorganisms, It is food that harmonizes with color. Recently, the food culture of consumers is changing with the tendency to emphasize functionality along with sensual quality of food. Studies have been reported to improve flavor and functionality at the same time by adding various foods to kochujang reflecting such changes.

Rice bran is a by-product after rice is cultivated. Rice has higher sugar content than other grains, but low in fat and protein content, especially in minerals and vitamins. However, recently, rice husk contained in rice has been recognized as a good nutrition source containing high quality protein, fat, minerals and vitamins A, B, and E as compared with that of endosperm. In addition, rice oil is oleic acid, linoleic acid and linolenic acid As well as phytosterol, γ-oryzanol and tocopherol derivatives, which are high in content of anticancer, anti-hypertension, anti-blood coagulation and antioxidant. . In addition, GABA (gamma-aminobutyric acid), which is known as anti-aging and antihypertensive physiologically active substance, has a high content of leucine, isoleucine and methionine, which are essential amino acids, and a large amount of dietary fiber, Has increased significantly.

Korean Patent No. 1489999 discloses a process for producing rice kochujang using Aspergillus oryzae CJ-1354. Korean Patent No. 1062667 discloses a process for preparing low-salt and high-vitamin-containing kochujang fermented with Kimchi lactic acid bacteria However, this method is different from the method for producing kochujang using the rice bran fermentation broth of the present invention.

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 manufacturing conditions such as selection of a functional strain, a blending ratio and a fermentation condition in order to manufacture a kochujang, The present invention provides a method of manufacturing a koji paste using the rice bran fermentation broth.

In order to solve the above problems, the present invention provides a method for producing rice koji, comprising the steps of: (a) watering rice, boiling it and cooling it, inoculating an Aspergillus oryzae strain, fermenting rice koji; (b) adding a mixture of water, rice gruel, and salt to the rice koji prepared in step (a) above to a mixture of Zygosaccharomyces rouxii ) and then fermenting the same to prepare a rice bran fermentation broth; (c) fermenting the mixture of rice ginseng, salt, red pepper powder and fermented rice flour, and the rice bran fermentation liquid prepared in step (b); And (d) mixing the fermented red pepper paste fermented in step (c) with red pepper powder, millet and starch. The present invention also provides a method of manufacturing a red pepper paste using the fermented rice bran.

The present invention also provides a soybean paste using the rice bran fermentation broth prepared by the above method.

Using the fermented rice bran prepared by the method of the present invention, the fermented rice bran prepared by the method of the present invention is excellent in the nutritional quality and quality of the fermented soybean paste, and enhances the richness and savory taste of the fermented soybean paste. have.

FIG. 1 is a graph comparing the moisture content (%) of the fermented product of Kochujang with the type of strain and fermentation period.
FIG. 2 is a graph comparing the pH of fermented product of Kochujang with the type of strain and fermentation period.
FIG. 3 is a graph comparing amino acid nitrogen (㎎%) contents of the fermented product of Kochujang with the type of strain and fermentation period.
4 is a graph comparing the acidity (%) of the fermented product of Kochujang according to the strain type and fermentation period.
1 to 4: Fermented product of Kochujang prepared by adding rice bran fermentation broth using Jigoku Sakamisaisu Lucix SRCM100945 strain, fermented product 5: prepared by adding rice bran fermentation broth using Gigosakaromyces roxi SRCM100949 strain A fermented product of Kochujang, a fermented product 9: means a fermented product of Kochujang prepared by adding a rice bran fermentation broth using a strain of Gishi Sakaromai Kosirushi SRCM100953.

In order to achieve the object of the present invention,

(a) immersing the rice in water, adding and cooling the rice, inoculating the Aspergillus oryzae strain and fermenting it to prepare rice koji;

(b) adding a mixture of water, rice gruel, and salt to the rice koji prepared in step (a) above to a mixture of Zygosaccharomyces rouxii ) and then fermenting the same to prepare a rice bran fermentation broth;

(c) fermenting the mixture of rice ginseng, salt, red pepper powder and fermented rice flour, and the rice bran fermentation liquid prepared in step (b); And

(d) mixing the fermented red pepper paste fermented in step (c) with red pepper powder, millet and starch to prepare a koji paste using the fermented rice bran.

The rice koji of the step (a) of the present invention is preferably prepared by soaking rice for 4 to 6 hours and then heating at 110 to 130 ° C for 8 to 12 minutes and cooling. As a result, The strain may be inoculated and fermented at 28 to 32 ° C for 44 to 52 hours. More preferably, the rice is soaked for 5 hours and then heated at 121 ° C for 10 minutes and cooled to produce Aspergillus oryzae strain Followed by inoculation and fermentation at 30 ° C for 48 hours. As a result, rice was soaked in water under the above-mentioned conditions and then water was drained and increased. Thus, it was possible to prevent sucking bacteria suitable for microorganisms and contamination of germs caused by anaerobic conditions caused by excessive growth. Through the fermentation process, it was possible to produce koji rice which can promote fermentation in the production of koji paste.

Further, in the method for producing koji puddings of the present invention, it is preferable that the step (b) is carried out in the presence of Zygosaccharomyces rouxii strain of the present invention was a strain of Gigasakaromai Kosirushi SRCM100945, and the rice bran fermentation broth prepared using the above strain was able to produce a fermentation broth having a high amino nitrogen content and excellent flavor.

In addition, in the method for manufacturing a kochujang of the present invention, the rice bran fermentation liquid in step (b) is preferably prepared by mixing 450 to 550 mL of water, 180 to 240 g of rice bran, and 60 to 80 g of salt in 180 to 240 g of rice koji The mixture can be prepared by inoculating 0.8 to 1.2% (v / v) of a culture solution of Zygosaccharomyces rouxii strain to the mixture and then fermenting at 28 to 32 ° C for 6 to 8 days, To a mixture of 210 g of rice koji mixed with 500 mL of water, 210 g of rice bran and 70 g of salt was added a mixture of Zygosaccharomyces rouxii ) in a 1% (v / v) inoculum followed by fermentation at 30 ° C for 7 days. Kochujang added with the rice bran fermentation broth prepared under the above conditions has an advantage of high dietary fiber content, richness and flavor. In addition, fermenting the rice bran fermentation broth under the above conditions enabled the fermentation of the rice bran fermentation broth more economically, while increasing the amino nitrogen content and flavor.

In step (c) of the present invention, preferably, the step (c) is carried out by mixing 70 to 90 g of rice ginseng, 35 to 45 g of salt, 80 to 100 g of red pepper powder, 70 to 90 g of fermented powder, 750 g, and then fermented at 28 to 32 ° C for 18 to 24 days. More preferably, 80 g of rice ginseng, 40 g of salt, 90 g of red pepper powder, 80 g of molasses, and 700 g of rice bran Followed by fermentation for 21 days at 30 ° C. Fermentation under the conditions described above could be carried out under conditions suitable for the production of high quality kochujang having a high content of amino nitrogen because no fermentation had already occurred and no offensive odor was generated.

In the method of manufacturing a koji paste using the rice bran fermentation broth according to the present invention, the mixing of the step (d) may be carried out by mixing 80 ~ 100 g of red pepper powder, 180 ~ 220 g of starch syrup and 45 ~ , More preferably 90 g of red pepper powder, 200 g of starch syrup and 50 g of crude oil can be mixed with the fermented product of Kochujang. The hot pepper paste prepared according to the materials and mixing ratio of the above (c) and (d) was well mixed with the taste and flavor of the ingredients, so that the hot, salty, savory and rich flavors of the hot pepper paste were well harmonized. In addition, by blending the red pepper powder material in two steps of (c) and (d), it was possible to prevent the degradation of the color preference of the red pepper paste caused by browning.

The method for producing koji sauce using the rice bran fermentation broth of the present invention, more specifically,

(a) After soaking the rice for 4 to 6 hours, it was heated at 110 to 130 ° C for 8 to 12 minutes and cooled to inoculate the Aspergillus oryzae strain, fermented at 28 to 32 ° C for 44 to 52 hours, ;

(b) 180 to 240 g of the rice koji prepared in the step (a) is mixed with 450 to 550 mL of water, 180 to 240 g of rice bran, and 60 to 80 g of salt to prepare a mixture of Zygosaccharomyces rouxii) a strain culture solution 0.8 ~ 1.2% (v / v ) and then inoculated to the fermentation at 28 ~ 32 ℃ for 6-8 days to prepare a rice bran fermentation broth;

(c) Mixing 70 to 90 g of rice ginseng, 35 to 45 g of salt, 80 to 100 g of red pepper powder and 70 to 90 g of fermented powder and 650 to 750 g of the fermented rice bran prepared in step (b) ≪ / RTI > for 18-24 days; And

(d) mixing 80 to 100 g of red pepper powder, 180 to 220 g of starch syrup and 45 to 55 g of fermented cornstarch into the fermented fermented product of step (c)

More specifically,

(a) submerging rice for 5 hours, heating at 121 ° C for 10 minutes and cooling, inoculating aspergillus oryzae strain and fermenting at 30 ° C for 48 hours to prepare rice koji;

(b) 210 g of the rice koji prepared in the above step (a) was mixed with 500 ml of water, 210 g of rice bran and 70 g of salt, and the culture solution of Zygosaccharomyces rouxii strain was mixed with 1% v / v) and then fermented at 30 ° C. for 7 days to prepare an undiluted fermented broth;

(c) fermenting 80 g of rice ginseng, 40 g of salt, 90 g of red pepper powder, 80 g of fermented rice flour and 700 g of fermented rice bran prepared in step (b), followed by fermentation at 30 ° C for 21 days; And

(d) mixing 90 g of red pepper powder, 200 g of starch syrup and 50 g of crude starch into the fermented fermented product of Kochujang fermented in step (c).

The present invention also provides a koji paste using the fermented rice bran prepared by the above method.

Hereinafter, production examples and examples of the present invention will be described in detail. However, the following Preparation Examples and Examples are illustrative of the present invention, and the content of the present invention is not limited to the following Production Examples and Examples.

Manufacturing example  One. Rice bran  Kochujang using fermented liquid

(a) Water was added to the rice, and the rice was immersed for 5 hours. Then, the rice was heated at 121 ° C for 10 minutes and cooled to 30 ° C. Aspergillus oryzae strains (10 ^{5 to 6} CFU / ml) were inoculated and fermented at 30 ° C and 80% humidity for 48 hours to prepare rice koji.

(b) 210 g of the rice koji prepared in the above step (a) is mixed with 500 ml of water, 210 g of rice bran and 70 g of salt, and the mixture of Zygosaccharomyces rouxii (10 ^{5 - 6} CFU / ml) was inoculated at 1% (v / v) and fermented at 30 ℃ for 7 days.

(c) After soaking the rice for 5 hours, 80 g of the rice rice grown in the temperature range of 110 to 130 ° C for 8 to 12 minutes or the rice rice added with the rice, 40 g of the salt, 90 g of red pepper powder, 80 g of the red pepper powder, 700 g of the rice bran fermentation solution prepared in the step (b) was mixed and fermented at 30 ° C for 21 days.

(d) 90 g of red pepper powder, 200 g of starch syrup and 50 g of crude oil were mixed in the fermented fermented product of step (c) and sterilized at 80 ° C for 15 minutes.

1. Materials and Methods

1) Materials

The ingredients of rice, soybean, red pepper powder used in the manufacture of kochujang were domestic (Chunbuk Sunchang Army). The strains used for fermentation of kochujang are aspergillus oryzae, which are highly resistant to carbohydrate degradation and protein degradation oryzae strains and Bacillus subtilis strains. Fungus strains were purchased from Chungmu fermentation broth and used to produce rice koji. Bacillus strains of Bacillus subtilis were purchased from our company using a storage strain used for meju fermentation. Powder. In addition, as a yeast for imparting flavor to red pepper paste, Zygosaccharomyces rouxii strain was purchased from the Korea Fermentation Industry Promotion Agency.

2) Experimental method

(A) Moisture measurement

Five grams of each sample was sampled and moisture was measured by an infrared moisture meter.

(B) Measurement of pH and titratable acidity

The sample was collected and ground with a blender, and weighed 5 g. Distilled water was added to make 50 mL. The mixture was thoroughly mixed and measured using a pH meter (Mettler Toledo Gmbh, Switzerland). Titratable acidity was 0.1 N NaOH And the pH was adjusted to 8.4.

(C) Amino-type nitrogen measurement

Amino nitrogen was measured by the Formol method. 1 g of the sample was taken in a beaker, 50 mL of distilled water was added, and the mixture was thoroughly dissolved by shaking for 240 seconds. The solution was titrated with 0.1 N NaOH solution to a pH of 8.4. To this was added 20 mL of formalin, shaken for 20 seconds, and neutralized to pH 8.4 with 0.1 N NaOH solution.

(D) Sensory evaluation

The sensory characteristics of the present invention were analyzed in order to finally check the possibility of launching kochujang. More specifically, the first-stage flavor preference analysis was used as a basic data to conduct a pilot experiment on researchers and to go to a large pilot-scale. The pilot scale of the second stage was evaluated by using the item scale in the rating method and evaluated on a scale of 5 points. All the employees of the agricultural company SUNCHANG JOURNAL Co., Ltd. were tested for their salty taste and richness concentration The selected 12 persons were selected.

(E) Dietary fiber measurement

After the preparation of kochujang, we first asked the bio-food material development and industrialization research center of Chonbuk National University to analyze the dietary fiber content. Finally, the analytical result of dietary fiber amount was secured by the authorized analytical agency for submission.

Example  One. Rice bran  Selection of strains for fermentation

The test strains were used as the strains from the Korea Institute of Fermentation and Biotechnology (KFDA) as shown in Table 1. The fermentation was carried out at 30 ° C for 7 days by inoculating 0.3% of the yeast culture liquid in the YM medium after the preparation of the rice bran mixture Respectively. Three kinds of yeast were isolated on the basis of flavor sensory test and amino acid analysis (AN). In the case of the sensory test for the strain selection, the experiment proceeded to a simple experiment and the researchers were asked to give a score of 1 to 7 (1 point: not very good, 7 points: very good) Respectively.

Useful yeast list division Strain name One Zygosaccharomyces rouxii ) SRCM100945 2 Zygosaccharomyces rouxii ) SRCM100946 3 Zygosaccharomyces rouxii ) SRCM100947 4 Zygosaccharomyces rouxii ) SRCM100948 5 Zygosaccharomyces rouxii ) SRCM100949 6 Zygosaccharomyces rouxii ) SRCM100950 7 Zygosaccharomyces rouxii ) SRCM100951 8 Zygosaccharomyces rouxii ) SRCM100952 9 Zygosaccharomyces rouxii ) SRCM100953 10 Zygosaccharomyces rouxii ) SRCM100954

As a result, the flavor preference of strains 1, 3, 5, 9, and 10 was relatively good, and amino acid nitrogen content was high in strains 1, 5, and 9. Therefore, there are three types of strains: Glycyrrhiza majoris Lucixi SRCM100945, Gigusaccharomyces lucilus SRCM100949, and Gigusakaromiasu Lucixi SRCM100953, which have higher amino acid nitrogen levels and higher sensory preference. The strains were used for comparative experiments of kochujang production.

Amino acid nitrogen (AN) content and sensory evaluation of rice bran fermentation broth according to strain type division AN (mg%) Sensory test (7 point scale method) One 213.0 5.0 2 208.8 4.4 3 209.0 4.8 4 204.1 4.5 5 211.9 4.8 6 206.7 4.7 7 207.4 4.7 8 202.8 4.3 9 209.0 4.9 10 208.5 4.8

Example  2. Depending on fermentation conditions Rice bran  Design of optimal fermentation conditions for fermentation broth

For the design of optimal fermentation conditions, the fermentation of rice bran fermentation broth using 3 selected fermentation strains was carried out at 30 ℃ for 7 days and 14 days. The fermented rice bran was prepared by varying the fermentation period, and pH, amino nitrogen and sensory flavor were analyzed. The results are shown in Table 3.

The pH was 5.6 ~ 5.8 after 7 days fermentation and 5.4 ~ 6.0 at 14 days fermentation. In the case of rice bran fermented with strain No. 9, surface yeast was observed during fermentation for 14 days during storage at constant temperature and humidity. Although the difference in flavor between 7 and 14 days fermentation was not large in the rice bran fermentation broth using strains 1 and 5, the fermentation showed that the physical properties were very dilute as the fermentation progressed. . Amino - nitrogen (AN) content increased with fermentation period but it was not significant because there was a limit of content from raw materials. As described above, when the fermentation period is prolonged in mass production, the above problems occur. As the optimum fermentation conditions of the rice bran fermentation broth using yeast, fermentation at 30 ° C for 7 days is considered to be advantageous for production of quality standardized products.

PH, amino nitrogen content and sensory evaluation of rice bran fermentation broth Item Strain 7 days fermentation 14 days fermentation pH number 1 5.8 5.4 5 times 5.7 5.5 No. 9 5.6 6.0 AN (mg%) number 1 215.0 238.0 5 times 209.8 228.4 No. 9 211.7 230.4 Sensory test
(7 point scaling method) number 1 5.2 5.1 5 times 4.9 4.7 No. 9 4.9 3.8

Example  3. Rice bran  Selection of Superior Strain to Optimize Fermentation Liquor (2nd)

We selected the final strains by comparing the quality of Kochujang prepared with rice fermented broth using three strains selected through the first selection process. Kochujang fermentation was carried out for 3 weeks, and the fermentation did not show a rapid increase in amino nitrogen level even after long fermentation, but fermentation occurred for 3 weeks due to the problem of imina odor due to decrease in pH during fermentation.

The results of analysis of moisture, pH, AN and titratable acidity of kochujang according to strain type and fermentation period are shown in Figs. 1 to 4. Moisture content increased about 3% in the process of aging of kochujang (Fig. 1), and the pH dropped from 5.5 to 5.6 (Fig. 2). At this time, the drop pattern of pH showed difference by strains. In case of 1st fermented Kochujang fermented with No. 1 strain, It was found that it fell rapidly at the beginning and kept at a certain level. Amino nitrogen contents increased with increasing fermentation period and showed more than 200 mg% after 3 weeks fermentation, and fermented Kochujang fermented with 1 st strain was the highest (Fig. 3). Changes in titratable acidity of fermented Kochujang fermented during fermentation period increased at the early stage of fermentation and gradually decreased with time. The fermented product of Kochujang fermented with strain No. 1 had relatively high acidity, (Fig. 4). Based on the results of this experiment, it was concluded that the use of the strain No. 1 is most suitable for producing high quality kochujang. Thus, the strain Gosakaromyces Lucix SRCM100945, the first strain, was finally selected as a yeast strain for the preparation of rice bran fermented with koji.

Example  4. Rice bran  Sensory Evaluation of Gochujang Using Fermented Liquid

The results of the sensory evaluation of Kochujang prepared with the rice germicidal fermented SRCM100945 strain selected in Example 3 and the Kochujang prepared without using the above fermented rice bran (control) are shown in Table 4 below.

Sensory evaluation of hot pepper paste shape Types of Kochujang Preference score (the higher the score, the better) Exterior Richness incense Kochujang Control Kochujang 4.1 4.1 3.6 Production Example 1 [ 4.3 4.5 4.2 Tteokbokki Control Kochujang 4.2 4.3 4.4 Production Example 1 [ 4.3 4.6 4.5

As a result, the product of Preparation Example 1 of the present invention was superior to the control kochujang in that it had a rich flavor and flavor, and thus it was judged to be a product having a high value-added selling point.

Example  5. Whether gas is generated from the crude product of kochujang

In order to determine the distribution stability of the crude product of the preparation example 1, it was confirmed whether or not the product of the production of kochujang produced gas. The fermentation broth of Zygosaccharomyces rouxii ) is known as a strain which generates gas upon fermentation. The kochujang prepared in Preparation Example 1 and the method in Production Example 1 were used to confirm whether or not the gas generation of the kochujang (non-inoculated) without added rice bran fermentation solution was confirmed. The prepared kochujangs were sealed in PE (Polyethlene) film in an amount of 50 g each, sealed in a 30 ° C incubator, and the expansion volume was checked for a predetermined period. The volume check was performed by filling the measuring cylinder with water and putting it in a sample bag to check whether the gas was generated in an increased volume.

As a result, no gas generation was observed in both of the kochujang without added rice bran and the added kochujang without bran.

The presence or absence of gas in kochujang Retention period Non-vaccination Yeast inoculation 10 ⁵ CFU / ml 10 ⁶ CFU / ml 5 days N.D. N.D. N.D. 10 days N.D. N.D. N.D. 15th N.D. N.D. N.D. 20 days N.D. N.D. N.D. 25th N.D. N.D. N.D. 30 days N.D. N.D. N.D.

N.D: Not detected

Example  6. Analysis of Dietary Fiber Contents of Kochujang Prototype

The dietary fiber contents of the kochujang prepared in Preparation Example 1 and the method of Preparation Example 1 were analyzed and the content of dietary fiber in the kochujang containing no rice germ fermentation broth (control) was analyzed. As a result, the content of dietary fiber of Kochujang using rice bran fermented liquid was as high as 7.72 g which is about 2.5 g higher.

Dietary fiber content of kochujang sample Total dietary fiber (g / 100 g) Kochujang (control) 5.18 Kochujang (Preparation Example 1) 7.72

Example  7. Sensory evaluation according to ingredients ratio of kochujang

The kochujang prepared according to the method of Preparation Example 1 and the kochujang prepared according to the method of Preparation Example 1 were subjected to the sensory evaluation by the 5 point scale method using the koji paste prepared according to the mixing ratio of the raw rice bran meal and the koji paste (Comparative Examples 1 to 4) Respectively.

Mixing ratio of kochujang ingredients Material type Production Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Rice bran fermentation broth Rice koji (g) 210 160 260 210 210 Brown rice (g) 210 260 160 210 210 Salt (g) 70 50 90 70 70 Water (mL) 500 520 480 500 500 Kochujang Increase rice (g) 80 80 80 110 50 Salt (g) 40 40 40 50 30 Red pepper powder (g) 180 180 180 230 140 Soy sauce powder (g) 80 80 80 100 60 Rice bran fermentation (g) 700 700 700 640 760 Starch (g) 200 200 200 160 250 Jochong (g) 50 50 50 70 20

As a result, it was confirmed that the kochujang prepared in Preparation Example 1 was more preferable in terms of appearance, flavor and aroma than the comparative examples prepared in other materials and blending ratio, and the score of 4.4 was higher than the overall likelihood I could confirm.

Sensory Evaluation of Kochujang According to the Mixing Ratio Types of Kochujang Exterior Richness incense Overall likelihood Production Example 1 4.4 4.5 4.2 4.4 Comparative Example 1 4.2 4.0 3.9 4.0 Comparative Example 2 4.3 4.1 3.8 3.9 Comparative Example 3 4.0 3.8 3.5 3.5 Comparative Example 4 3.9 3.7 3.5 3.4

Claims (4)

(a) immersing the rice in water, adding and cooling the rice, inoculating the Aspergillus oryzae strain and fermenting it to prepare rice koji;
(b) adding a mixture of water, rice gruel, and salt to the rice koji prepared in step (a) above to a mixture of Zygosaccharomyces rouxii ) and then fermenting the same to prepare a rice bran fermentation broth;
(c) fermenting the mixture of rice ginseng, salt, red pepper powder and fermented rice flour, and the rice bran fermentation liquid prepared in step (b); And
(d) mixing the fermented red pepper paste fermented in step (c) with red pepper powder, millet and starch. The method according to claim 1,
(a) immersing the rice in water, adding and cooling the rice, inoculating the Aspergillus oryzae strain and fermenting it to prepare rice koji;
(b) 180 to 240 g of the rice koji prepared in the step (a) is mixed with 450 to 550 mL of water, 180 to 240 g of rice bran, and 60 to 80 g of salt to obtain a mixture of Zygosaccharomyces rouxii ) and then fermenting at 28 to 32 ° C for 6 to 8 days to prepare a rice bran fermentation broth;
(c) Mixing 70 to 90 g of rice ginseng, 35 to 45 g of salt, 80 to 100 g of red pepper powder and 70 to 90 g of fermented powder and 650 to 750 g of the fermented rice bran prepared in step (b) ≪ / RTI > for 18-24 days; And
(d) mixing 80 ~ 100 g of red pepper powder, 180 ~ 220 g of starch syrup and 45 ~ 55 g of fermented cornstarch in the fermented fermented product of step (c). ≪ / RTI > 3. The method of claim 2,
(a) After soaking the rice for 4 to 6 hours, it was heated at 110 to 130 ° C for 8 to 12 minutes and cooled to inoculate the Aspergillus oryzae strain, fermented at 28 to 32 ° C for 44 to 52 hours, ;
(b) 180 to 240 g of the rice koji prepared in the step (a) is mixed with 450 to 550 mL of water, 180 to 240 g of rice bran, and 60 to 80 g of salt to prepare a mixture of Zygosaccharomyces rouxii) a strain culture solution 0.8 ~ 1.2% (v / v ) and then inoculated to the fermentation at 28 ~ 32 ℃ for 6-8 days to prepare a rice bran fermentation broth;
(c) Mixing 70 to 90 g of rice ginseng, 35 to 45 g of salt, 80 to 100 g of red pepper powder and 70 to 90 g of fermented powder and 650 to 750 g of the fermented rice bran prepared in step (b) ≪ / RTI > for 18-24 days; And
(d) mixing 80 ~ 100 g of red pepper powder, 180 ~ 220 g of starch syrup and 45 ~ 55 g of fermented cornstarch in the fermented fermented product of step (c). ≪ / RTI > Use of a corn steep liquor prepared by the method of any one of claims 1 to 3.

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