KR20190098538A - Composition of ssamjang comprising an extract of dendropanax morbifera as an active ingredient and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a ssamjang composition comprising an extract of Dendropanax morbifera as an active ingredient, and a manufacturing method thereof and, more specifically, to a ssamjang composition comprising an extract of Dendropanax morbifera as an active ingredient, which removes smell of fermented foods by the unique fragrance of the extract of the Dendropanax morbifera, and removes various bacteria and activates beneficial bacteria using the extract of the Dendropanax morbifera, and a manufacturing method thereof.

Description

Ssamjang composition comprising the Hwangchil extract as an active ingredient and a method for manufacturing the same {COMPOSITION OF SSAMJANG COMPRISING AN EXTRACT OF DENDROPANAX MORBIFERA AS AN ACTIVE INGREDIENT AND MANUFACTURING METHOD THEREOF}

The present invention relates to a ssamjang composition comprising a hwangchil extract as an active ingredient and a method for preparing the same, and more specifically, to catch the odor of fermented foods with a unique aroma of the hwangchil extract, and removes various bacteria through the hwangchil extract It relates to a ssamjang composition and the method for producing the same having an effect of activating the beneficial bacteria.

Hwangchil-tree, a native species of Korea, grows on an island in the south coast. It is an evergreen tree of the dicotyledon type Arboraceae, which is used when coloring or processing woodworking products. Hwangchil is a traditional craft technique such as lacquer, which collects lacquer sap and paints it. When a cut is made on the skin of the lacquer wood, yellow liquid comes out.

Efficacy studies on hwangchil trees have been made since ancient times. According to the herbaceous tree, the efficacy of Hwangchil-tree is effective in removing heat, detoxifying alcohol, treating eye and jaundice, burning and leprosy, and it is recorded that it is harmless in medicine dose. In addition, the hwangchil wood promotes blood circulation, and the effect of releasing the damp (濕) when the limbs are low and painful, it is effective in migraine, menstrual irregularity.

The main components of Hwangchil-tree are saponins and essential oils. The main components are sesqui-terpene dendropanoxide, and alcohol and ether are also included. Hwangchil contains α-Cubebene, β-Elemene, β-Selinene, β-Selinene, α-Muurolene Germacrene D, β-Sitosterol and β-Sitosterol, which are effective in preventing hypertension, stroke and dementia. In addition, it is reported to be effective in antibacterial, digestive disease treatment, tonic effect, depression and stress relief (Korean Patent Registration No. 1018108290000, registered date: 2017.12.14).

Recently, the National Institute of Natural Resources obtained international safety certification based on the results of research on the active ingredient extraction and the treatment and prevention of diseases of Hwangchil-tree, and the efficacy of Hwangchil-tree as a medicinal plant has been scientifically verified. It is used not only in the field of crafts but also in various fields such as health supplements, food, and beauty.

When used in the food field in addition to the effects of the yellow lacquer, it will have an excellent effect, especially in fermented foods because it catches odor, removes various bacteria and activates beneficial bacteria. However, despite the excellent efficacy of the hwangchil wood, due to the unique bitter taste, the research on the content ratio considering the taste and efficacy at the same time continues.

Looking at the conventional technologies developed so far, Patent Document 1 "Cultivation and fermentation of Cheonggukjang and fermentation of red pepper paste using the same" is a process for producing kochujang using the extract but the patent purpose or effective There is a difference in the part.

Looking at the prior art related to the ssamjang, the "manufacturing method of the ssamjang" of Patent Document 2 is presented a ssamjang manufacturing method to simply improve the taste, but there is a difference in the effective portion to maximize the taste and the efficacy with the present invention.

In recent years, not only vegetarians, but also the number of people who eat vegetables with meat for health, and as the globalization of Korean food has accelerated, the demand for ssamjang is increasing due to the increasing interest in wrapping meat in vegetables. It is necessary to invent health functional ssamjang.

Korean Laid-Open Patent Publication No. 101752571 Korean Unexamined Patent Publication No. 100628027

It is an object of the present invention to provide a ssamjang composition comprising the yellow lactose extract as an active ingredient by adding the yellow lactose extract as a food additive so that anyone can easily see the efficacy of the yellow lacquer extract, and a method for producing the same.

Another object of the present invention is to catch the odor of the fermented food with a unique aroma of Hwangchil extract, the ssamjang composition comprising the Hwangchil extract with the effect of removing the various bacteria and activate the beneficial bacteria through the Hwangchil extract and It is to provide a preparation method thereof.

Another object of the present invention is to find the optimal content ratio that satisfies both taste and efficacy while reducing the bitter taste peculiar to Hwangchil extract to maximize the efficacy of Hwangchilchi extract while maximizing the efficacy of Hwangchil tree. It is to provide a ssamjang composition and a method for producing the same containing as a component.

The ssamjang composition comprising the hwangchil extract according to the present invention as an active ingredient may include at least one or more of doenjang, red pepper paste matured, starch syrup, additives, mixed seasoning, mixed seasoning, enzyme treatment stevia, high fructose and yellow lacquer extract. .

The hwangchil extract may include 0.005 to 0.1 parts by weight based on 100 parts by weight of the total ssamjang composition.

With respect to 100 parts by weight of the total ssamjang composition, 0.1 to 1 parts by weight of the additive, 50 to 70 parts by weight of soybean paste, 10 to 20 parts by weight of red pepper paste matured, 10 to 20 parts by weight starch syrup, 2 to 7 parts by weight of mixed seasoning Seasonings may include 0.5 to 1.5 parts by weight, 0.005 to 0.015 parts by weight of enzyme treatment stevia, 1 to 5 parts by weight of high fructose.

The mixed seasoning may include at least one of garlic, sesame seeds, ginger, onions, green onions, dried pepper seeds, red pepper powder, salt, sugar, pepper, sesame salt, sesame oil, perilla oil and perilla.

The additive may include at least one of L-sodium glutamate (MSG, Mono Sodium Glutamate) and potassium sorbate (potassium sorbate).

The hwangchil extract may include a solid content of 10 to 20 Brix range.

Method for producing a ssamjang composition comprising the hwangchil extract according to the present invention as an active ingredient (a) by adding the wheat flour and steamed through a steamer together with steam, and finally put the wheat flour into the imperial room to ferment by empire Including, red pepper paste matured manufacturing step; (b) increasing the washed soybeans through a pressurized steamer (NK steamer), soybean paste manufacturing step; (c) mixing the red pepper paste matured and doenjang prepared from the manufacturing step with a hwangchil extract prepared by adding a salt and purified water and crushed through a chopper; (d) aging the mixed product, where mixing is complete; (e) blending the mixed product with ripening miso, starch syrup, additives, mixed seasoning, mixed seasoning, enzyme treatment stevia and high fructose; And (f) sterilizing and cooling the final product in which the compounding is completed.

The step (c) may further comprise the step of adding a mixture of Koji (Koji) is added together with the saline salt and purified water.

In the step (a), the empire process can be carried out for 40 to 50 hours.

In step (d), the ripening period may be performed for 25 to 30 days.

The ssamjang composition comprising the hwangchil extract according to the present invention and a manufacturing method thereof have the effect of adding the hwangchil extract as a food additive to the ssamjang so that anyone can easily see the efficacy of the hwangchil extract.

The ssamjang composition comprising the yellow lacquer extract according to the present invention as an active ingredient and a method for preparing the same have an effect of catching the odor of fermented food with the unique aroma of the yellow lacquer extract, and removing the germs through the yellow lacquer extract and activating beneficial bacteria. have.

The ssamjang composition and its preparation method comprising the hwangchil extract according to the present invention as an active ingredient, while finding the optimal content ratio satisfying both the taste and efficacy while reducing the bitter taste peculiar to the hwangchil extract to maintain the taste of the existing ssamjang to the maximum While maximizing the efficacy of Hwangchil wood has the effect.

1 is a photograph showing a food cooking picture according to an embodiment of the present invention.
Figure 2 is a view showing a method of manufacturing a ssamjang composition comprising a hwangchil extract according to an embodiment of the present invention as an active ingredient.
Referring to Figure 1, the manufacturing method of the ssamjang composition comprising the hwangchil extract according to the present invention as an active ingredient
(a) adding the wheat flour and steaming it through a steamer together with steam, and finally, putting the wheat flour into an imperial chamber and fermenting it to empire;
(b) increasing the washed soybeans through a pressurized steamer (NK steamer), soybean paste manufacturing step;
(c) mixing the red pepper paste matured and doenjang prepared from the manufacturing step with a hwangchil extract prepared by adding a salt and purified water and crushed through a chopper;
(d) aging the mixed product, where mixing is complete;
(e) blending the mixed product with ripening miso, starch syrup, additives, mixed seasoning, mixed seasoning, enzyme treatment stevia and high fructose; And
(f) sterilizing and cooling the final product having been combined;

Advantages and features of the present invention, and methods for achieving them will be apparent with reference to the embodiments described below in detail in conjunction with the accompanying drawings. However, the present invention is not limited to the embodiments disclosed below, but may be implemented in various forms. It is provided to fully convey the scope of the invention to those skilled in the art, and the present invention is defined only by the scope of the claims.

The terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. In this specification, the singular also includes the plural unless specifically stated otherwise in the phrase. Like numbers refer to like elements or functionally similar elements throughout the specification. Accordingly, the same or similar reference numerals may be described with reference to other drawings, even if not mentioned or described in the corresponding drawings. Also, although reference numerals are not indicated, they may be described with reference to other drawings.

Ssamjang composition comprising the hwangchil extract according to the present invention as an active ingredient,

Doenjang, red pepper paste matured, starch syrup, additives, mixed seasonings, mixed seasonings, enzyme treatment stevia, high fructose and hwangchil extract may be prepared.

After the hwangchil extract of the present invention is chopped the leaves and stems of the washed Hwangchil tree to a certain size, and then dried the leaves and stems of the Hwangchil trees with a rapid hot air, after spreading the leaves and stems of the Hwangchil trees with reduced moisture in the rice plate Cool.

The solvent selected from water, lower alcohol, or a mixed solvent thereof, containing purified water having a volume of about 1 to 30 times the weight of the yellow lacquer tree leaf and the stem on the leaves and stems of the completely dried yellow lacquer tree by repeating the drying and cooling processes. By adding, about 0 to 100 ℃, the method can be obtained by extracting by heating for 24 hours the yellow lacquer extract.

According to the present invention, the hwangchil extract may be prepared by including 0.005 to 0.1 parts by weight based on the total amount of the composition. When the hwangchil extract is included in less than 0.005 parts by weight, the efficacy of the hwangchil extract may not appear. When the hwangchil extract is included in excess of 0.1 parts by weight, the bitter taste peculiar to the hwangchil extract may be felt more strongly. The hwangchil extract may be prepared by preferably including 0.005 to 0.015, more preferably 0.009 to 0.011 parts by weight based on the total amount of the composition.

Doenjang of the present invention is prepared by soaking soybean washed with a soybean washer in a pressurized steamer (NK steamer) for 16-18 hours. It is fermented for 48 hours in the imperial chamber by adding 1kg / ton to the flour added to the steamer. Thereafter, the prepared soybeans are mixed with the saline solution and the purified water in a mixer and a chopper. The mixture is aged in a aging tank for about 25-30 days. The aged product may be combined with additives in a miso mixing chamber to obtain the miso.

According to the present invention, the miso may be prepared by including 50 to 70 parts by weight, preferably 55 to 65 parts by weight, more preferably 57 to 60 parts by weight based on the total amount of the composition. When the miso is included in less than 50 parts by weight or contained in more than 70 parts by weight, it is difficult to expect a harmonious taste of the ssamjang, and the effect of mixing well with the yellow lacquer extract. Due to this, it becomes difficult to maximize the efficacy of the hwangchil extracts can not produce a ssamjang to satisfy both taste and efficacy.

The red pepper paste matured in a steamer and finally put 1kg / ton in the flour to ferment for 48 hours in the empire room. Koji (Koji) is added with the saline and purified water to prepare a blended formulation. The koji blend is added to the wheat flour and mixed with a rinsing agent and a purified water into a mixer and a chopper. The mixture is aged in a aging tank for about 25-30 days. The aged product may be combined with seasoning, mixed seasonings, starch syrup and additives in a kochujang mix room to obtain the kochujang mature product.

According to the present invention, the red pepper paste matured may be prepared by including 10 to 20 parts by weight, preferably 13 to 15 parts by weight based on the total amount of the composition. When the red pepper paste matured is contained in less than 10 parts by weight or contained in more than 20 parts by weight, it is difficult to expect a harmonious taste of the ssamjang, it is also less effective mixing with the yellow lacquer extract. Due to this, it becomes difficult to maximize the efficacy of the hwangchil extracts can not produce a ssamjang to satisfy both taste and efficacy.

According to the present invention, the starch syrup may be prepared by including 10 to 20 parts by weight, preferably 15 to 19 parts by weight, based on the total amount of the composition. When the starch syrup is contained in less than 10 parts by weight or contained in more than 20 parts by weight, it is difficult to expect a harmonious taste of ssamjang, and the effect of mixing well with yellow lacquer extract is also poor. Due to this, it becomes difficult to maximize the efficacy of the hwangchil extracts can not produce a ssamjang to satisfy both taste and efficacy.

The additive preferably includes at least one or more of sodium L- glutamate (MSG, Mono Sodium Glutamate), potassium sorbate (sodium sorbate), sodium ascorbate.

The sodium L- glutamate is a food additive generally called MSG, and when added to foods, it acts as a rich flavor. The potassium sorbate is a food additive that inhibits the production of microorganisms in order to preserve food for a long time. The sodium ascorbate is a component known as vitamin C, and prevents color change of food due to oxidation. According to the present invention, the additive may be prepared by including 0.1 to 1 parts by weight, preferably 0.2 to 0.7 parts by weight based on the total amount of the composition. When the additive is included in less than 0.1 part by weight or more than 1 part by weight, it is difficult to expect a harmonious taste of ssamjang, and the effect of mixing well with the yellow lacquer extract is also poor. Due to this, it becomes difficult to maximize the efficacy of the hwangchil extracts can not produce a ssamjang to satisfy both taste and efficacy.

The mixed seasoning preferably includes at least one or more of red pepper powder, purified water, refined salt, garlic and onion.

According to the present invention, the mixed seasoning may be prepared by including 2 to 7 parts by weight, preferably 3 to 6 parts by weight based on the total amount of the composition. When the mixed seasoning is included in less than 2 parts by weight or more than 7 parts by weight, it is difficult to expect a harmonious taste of ssamjang, and the effect of mixing well with yellow lacquer extract is also poor. Due to this, it becomes difficult to maximize the efficacy of the hwangchil extracts can not produce a ssamjang to satisfy both taste and efficacy.

The mixed seasoning preferably includes at least one of garlic, sesame, ginger, onion, green onion, dried red pepper seed, red pepper powder, salt, sugar, red pepper, sesame salt, sesame oil, perilla oil and perilla.

Garlic in the mixed seasoning as a tonic containing a variety of sulfur compounds, a plant that helps to prevent cancer, when added to food, removes the fishy smell of meat, improves the taste, and also helps digestion of all foods It is almost essential to cooking.

Sesame in the mixed seasoning is a seed of perennial herb of sesame, the seed contains 45-55% oil, and is used as various foods and seasonings, which promotes the recovery of skin mucous membranes, reduces blood cholesterol levels, Be active.

Ginger of the mixed seasoning is used as a spice, edible, medicinal plant, promotes secretion of gastric juice, promotes digestion, helps promote blood circulation.

Onions in the mixed seasoning is an essential ingredient used in a variety of foods, it contains a spicy flavor 'allysine' is a spicy and sweet taste, has the effect of lowering antioxidant activity and blood cholesterol levels.

Green onions in the mixed seasoning contains a lot of calcium, salt, vitamins, etc., has a unique smell and is widely used in reproduction or cooking.

Dried red pepper seeds, red pepper powder and red pepper of the mixed seasoning are mainly used as spices, capsaicin is a colorless volatile compound extracted from red pepper, which is a kind of alkaloid and gives a spicy taste. It is used as a medicinal and fragrance and is the most contained in red pepper seeds.

Salt, sugar, sesame salt, sesame oil, and perilla oil are the basic seasonings generally added to food.

Perilla in the mixed seasoning contains about 40% of dry oil.

According to the present invention, the mixed seasoning may be prepared by including 0.5 to 1.5 parts by weight, preferably 0.5 to 1.0 parts by weight of garlic and 0.05 to 0.1 parts by weight of sesame based on the total amount of the composition. When the mixed seasoning is contained in less than 0.5 parts by weight or more than 1.5 parts by weight, it is difficult to expect a harmonious taste of ssamjang, and the effect of mixing well with yellow lacquer extract is also poor. Due to this, it becomes difficult to maximize the efficacy of the hwangchil extracts can not produce a ssamjang to satisfy both taste and efficacy.

The enzyme-treated stevia is a sweetener whose sweetness is about 100 to 200 times that of sugar. The main component is α-glucosyl stevioside, which is stable to acids and heat, and has an effect of increasing sweetness when used with sugars such as sugar.

According to the present invention, the enzyme treatment stevia may be prepared by including 0.005 to 0.015 parts by weight, preferably 0.007 to 0.01 parts by weight based on the total amount of the composition. When the enzyme-treated stevia is included in less than 0.005 parts by weight or more than 0.015 parts by weight, it is difficult to expect a harmonious taste of ssamjang, and the effect of mixing well with the yellow lacquer extract. Due to this, it becomes difficult to maximize the efficacy of the hwangchil extracts can not produce a ssamjang to satisfy both taste and efficacy.

According to the present invention, the high fructose may be prepared by including 1 to 5 parts by weight, 1.5 to 2.5 parts by weight based on the total amount of the composition. When the high fructose is included in less than 1 part by weight or contained in more than 5 parts by weight, it is difficult to expect a harmonious taste of ssamjang, and the effect of mixing well with yellow lacquer extract is also poor. Due to this, it becomes difficult to maximize the efficacy of the hwangchil extracts can not produce a ssamjang to satisfy both taste and efficacy.

When each material is prepared in the above range, it can be mixed with the hwangchil extract better, thereby maximizing both taste and efficacy. When the ingredients are prepared in a content outside the above range, it is difficult to expect a harmonious taste of ssamjang, and the effect of mixing well with hwangchil extract is also poor. Due to this, it becomes difficult to maximize the efficacy of the hwangchil extracts can not produce a ssamjang to satisfy both taste and efficacy.

The hwangchil extract has a solid content in the range of 10 to 20 Brix, preferably in the range of 14 to 16 Brix. When the solids content of the yellow lacquer extract is included in less than 10 Brix or contained in more than 20 Brix, it is difficult to expect a harmonious taste of ssamjang, it is also less effective mixing with the yellow lacquer extract. Due to this, it becomes difficult to maximize the efficacy of the hwangchil extracts can not produce a ssamjang to satisfy both taste and efficacy.

In addition to the hwangchil extract may be added turmeric extract, turmeric extract.

On the other hand, the present invention provides a method for producing a ssamjang composition comprising the above-mentioned Hwangchil extract as an active ingredient.

Hereinafter, a method of manufacturing a ssamjang composition comprising the hwangchil extract according to the present invention as an active ingredient will be described in more detail with reference to the accompanying drawings.

1 is a view showing a method of manufacturing a ssamjang composition comprising a hwangchil extract according to the present invention as an active ingredient.

Referring to Figure 1, the production method of the ssamjang composition comprising the hwangchil extract according to the present invention as an active ingredient is added to the steam through steam with a steamer, and finally the fermented to put the wheat flour in the imperial empire Comprising a step, Gochujang matured manufacturing step (S100);  Washing the soybeans through a pressurized cooker (NK cooker) including the step of increasing, miso manufacturing step (S200); Red pepper paste matured and doenjang prepared from the manufacturing step, mixed with a hwangchil extract prepared by adding a salt and purified water through a mixer and crushed through a chopper (S300); Aging the mixed product is complete mixing (S400); Blending the mixed product completed with aging miso, starch syrup, additives, seasonings, mixed condiments, enzyme treatment stevia and high fructose (S500); And sterilizing and cooling the final product in which the compounding is completed (S600).

The step (S300) further comprises the step of adding a mixture of Koji (Koji) is added with the saline salt and purified water. Due to this, the hwangchil extract is better mixed with red pepper paste matured and miso. In addition, by mixing better has the effect of increasing the efficacy of the hwangchil extract. When not prepared with the Hwangchil extract and purified water, it is difficult to expect the same effect.

In addition, before blending all the materials in the step (S500), each of the step (S100) step (S400) by accurately weighing each material by the content ratio may be accurate content ratio of the final product.

In the step S100, the empire process may be performed for 40 to 50 hours. If the imperial process is carried out in less than 40 hours or more than 50 hours, it is difficult to expect a harmonious taste of ssamjang, and the effect of mixing well with yellow lacquer extract is also poor. Due to this, it becomes difficult to maximize the efficacy of the hwangchil extracts can not produce a ssamjang to satisfy both taste and efficacy.

In the step (S400), the ripening period may be performed for 25 to 30 days. If the imperial process is carried out for less than 25 days or more than 30 days, it is difficult to expect a harmonious taste of ssamjang, and the effect of mixing well with yellow lacquer extract is also poor. Due to this, it becomes difficult to maximize the efficacy of the hwangchil extracts can not produce a ssamjang to satisfy both taste and efficacy.

The ssamjang composition comprising the hwangchil extract according to the present invention and a manufacturing method thereof have the effect of adding the hwangchil extract as a food additive to the ssamjang so that anyone can easily see the efficacy of the hwangchil extract.

The ssamjang composition comprising the yellow lacquer extract according to the present invention as an active ingredient and a method for preparing the same have an effect of catching the odor of fermented food with the unique aroma of the yellow lacquer extract, and removing the germs through the yellow lacquer extract and activating beneficial bacteria. have.

The ssamjang composition and its preparation method comprising the hwangchil extract according to the present invention as an active ingredient, while finding the optimal content ratio satisfying both the taste and efficacy while reducing the bitter taste peculiar to the hwangchil extract to maintain the taste of the existing ssamjang to the maximum While maximizing the efficacy of Hwangchil wood has the effect.

Hereinafter, the present invention will be described through Examples, which do not limit the present invention.

EXAMPLE

<Example 1>

According to the preparation method, it was prepared containing 0.01 wt% of hwangchil extract based on the total amount of the composition.

59.04099% by weight of the doenjang, 14.985% by weight of the red pepper paste, 17.982% by weight of the starch syrup, 0.5994% by weight of the additive, 4.4955% by weight of the mixed seasoning, 0.87912% by weight of the mixed sauce, the enzyme treatment stevia 0.00999% by weight and the high fructose 1.998% by weight to prepare a ssamjang composition comprising the hwangchil extract as an active ingredient.

<Examples 2-5>

According to the preparation method, the same as in Example 1 except for the preparation of the yellow lacquer extract, including 0.005% by weight, 0.007% by weight, 0.05% by weight and 0.1% by weight based on the total amount of the composition in order Ssamjang composition comprising as an active ingredient was prepared.

[Comparative Example]

Comparative Example 1

According to the preparation method, the ssamjang composition was prepared as the active ingredient in the same manner as in Example 1 except that it was prepared by including the hwangchil extract as 0.001% by weight based on the total amount of the composition.

Comparative Example 2

According to the preparation method, the ssamjang composition was prepared in the same manner as in Example 1 except that it was prepared by including 0.2 wt% of hwangchil extract based on the total amount of the composition.

Experimental Example Sensory Test

The sensory test was conducted on 20 panelists (10 adults and 10 men and women each) who had experience in sensory testing in the food field, and the results of the taste, aroma, and general preference were measured by the 10-point preference scale. It is shown in Table 2 below.

Here, the sensory test value is the total number of panel scores divided by the number of panels and then rounded off to the third decimal place. The higher the value, the better the sensory performance.

As shown in the [Table 2], the method for producing a ssamjang composition comprising the yellow lacquer extract according to Examples 1 to 5 of the present invention as an active ingredient, and the ssamjang prepared by removing the odor of the general ssamjang taste and flavor It can be seen that it satisfies the general preference.

That is, compared to Example 1 prepared by including the yellow lacquer extract in an amount of 0.01% by weight based on the total amount of the composition, in the case of Examples 2 to 5, but slightly reduced in terms of taste, aroma, texture and overall acceptability Almost similar preferences indicated values.

On the other hand, in Comparative Example 1 prepared by including the yellow lacquer extract in 0.001% by weight based on the total amount of the composition, compared to Example 2 prepared by containing the yellow lacquer extract in 0.005% by weight, taste, flavor, color, texture and synthesis In terms of preference, all of them showed a significant drop.

In addition, in the case of Comparative Example 2 prepared by including the yellow lacquer extract in 0.2% by weight based on the total amount of the composition, compared to Example 5 prepared by containing the yellow lacquer extract in 0.1% by weight based on the total amount of the composition, flavor, flavor, In terms of color, texture, and overall acceptability, the results showed a significant drop.

That is, in the case of Example 1 prepared by including the yellow lacquer extract in an amount of 0.01% by weight based on the total amount of the composition, the most prominent results in terms of taste, aroma, color, texture, and overall acceptability compared to Comparative Examples 1 and 2 were obtained. Indicated.

Therefore, when the yellow lactose extract was prepared by including 0.005 to 0.1% by weight, preferably 0.01% by weight, based on the total amount of the composition, the ssamjang composition comprising the yellow lactose extract as an active ingredient of the present invention removes the odor of general ssamjang. It can be seen that it satisfies taste, aroma, color, texture, and overall preference.

As described above, the ssamjang composition and the method of manufacturing the same containing the hwangchil extract according to the preferred embodiment of the present invention as an active ingredient, but this is just described, for example, within the scope without departing from the technical matters of the present invention It will be appreciated by those skilled in the art that various changes and modifications are possible. Therefore, it should be understood that the embodiments described above are exemplary in all respects and not restrictive.

Therefore, the spirit of the present invention should not be limited to the above-described embodiments, and all of the equivalents or equivalents of the claims, as well as the following claims, fall within the scope of the spirit of the present invention. will be.

Claims (10)

Misojang composition containing miso, red pepper paste matured, starch syrup, additives, mixed seasoning, mixed seasoning, enzyme treatment stevia, high fructose and yellow lacquer extract as an active ingredient.
The method of claim 1,
The yellow lacquer extract,
Ssamjang composition comprising a hwangchil extract, characterized in that it comprises 0.005 to 0.1 parts by weight based on 100 parts by weight of the total ssamjang composition.
The method of claim 2,
With respect to 100 parts by weight of the total ssamjang composition, 0.1 to 1 parts by weight of the additive, 50 to 70 parts by weight of soybean paste, 10 to 20 parts by weight of red pepper paste matured, 10 to 20 parts by weight starch syrup, 2 to 7 parts by weight of mixed seasoning Seasoning is 0.5 to 1.5 parts by weight, enzyme treatment stevia 0.005 to 0.015 parts by weight and 1 to 5 parts by weight of high fructose Ssamjang composition comprising as an active ingredient.
The method of claim 3,
The mixed seasonings include garlic, sesame seeds, ginger, onions, green onions, dried red pepper seeds, red pepper powder, salt, sugar, red pepper, sesame salt, sesame oil, perilla oil and perilla as an active ingredient Ssamjang composition.
The method of claim 1,
The additive is a ssamjang composition comprising a hwangchil extract as an active ingredient, characterized in that it comprises at least one of sodium L- glutamate (MSG, Mono Sodium Glutamate) and potassium sorbate (potassium sorbate).
The method of claim 1,
The Hwangchil extract is a ssamjang composition comprising the Hwangchil extract as an active ingredient, characterized in that the solid content of 10 to 20 Brix range.
(a) adding the wheat flour and steaming it through a steamer together with steam, and finally, putting the wheat flour into an imperial chamber and fermenting it to empire;
(b) increasing the washed soybeans through a pressurized steamer (NK steamer), soybean paste manufacturing step;
(c) mixing the red pepper paste matured and doenjang prepared from the manufacturing step with a hwangchil extract prepared by adding a salt and purified water and crushed through a chopper;
(d) aging the mixed product, where mixing is complete;
(e) blending the mixed product with ripening miso, starch syrup, additives, mixed seasoning, mixed seasoning, enzyme treatment stevia and high fructose; And
(F) sterilization and cooling the final product of the blended; manufacturing method of the ssamjang composition comprising the yellow lacquer extract as an active ingredient.
The method of claim 7, wherein
The step (c) is added to the koji (Koji) with a saline and purified water to add a mixture of the mixture; The method of manufacturing a ssamjang composition comprising a hwangchil extract as an active ingredient further comprising.
The method of claim 7, wherein
In the step (a), the impregnation process is a method of producing a ssamjang composition comprising the hwangchil extract as an active ingredient, characterized in that performed for 40 to 50 hours.
The method of claim 7, wherein
In the step (d), the aging period is a method for producing a ssamjang composition comprising a hwangchil extract, characterized in that performed for 25 to 30 days.

Images