KR20200089947A - A Method of Making Kochujang Using Antibacterial Plant Complex Fermented Liquid - Google Patents

A Method of Making Kochujang Using Antibacterial Plant Complex Fermented Liquid Download PDF

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KR20200089947A
KR20200089947A KR1020190006852A KR20190006852A KR20200089947A KR 20200089947 A KR20200089947 A KR 20200089947A KR 1020190006852 A KR1020190006852 A KR 1020190006852A KR 20190006852 A KR20190006852 A KR 20190006852A KR 20200089947 A KR20200089947 A KR 20200089947A
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red pepper
pepper paste
broth
antibacterial
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국령애
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다산명가 주식회사 농업회사법인
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Abstract

The present invention relates to a method of producing Gochujang using a complex fermentation solution. Gochujang is manufactured by mixing 40 to 50 wt% of antibacterial plant complex fermentation solution, 10 to 14 wt% of broth, 4 to 6 wt% of cheonggukjang powder, 26 to 36 wt% of red pepper powder, and 6 to 8 wt% of salt. According to the present invention, by using a complex fermentation solution consisting of antibacterial plants of green tea, plum, plantain, Eoseongcho, and perilla leaf, Gochujang, a traditional fermented food, can be prepared, so that the efficacy of the antibacterial plant can be used together when the Gochujang is consumed.

Description

항균식물 복합 발효액을 이용한 고추장 제조방법{A Method of Making Kochujang Using Antibacterial Plant Complex Fermented Liquid}A method of making Kochujang using antibacterial plant complex fermented liquid

본 발명은 복합발효액을 이용한 고추장 제조방법에 관한 것으로서, 더욱 상세하게는 녹차, 매실, 질경이, 어성초, 자소엽의 항균식물로 이루어진 복합발효액을 이용하여 전통 발효식품인 고추장을 제조함으로써 고추장의 섭취시에 항균식물의 효능을 함께 이용할 수 있도록 하기 위한 항균식물 복합발효액이 첨가된 고추장의 제조방법에 관한 것이다.The present invention relates to a method for preparing red pepper paste using a complex fermentation liquid, and more specifically, when ingesting red pepper paste by preparing a red pepper paste, a traditional fermented food, using a complex fermentation liquid consisting of green tea, plum, plantain, fish root, and lobular antibacterial plants. It relates to a method of manufacturing a red pepper paste added with an antibacterial plant complex fermentation solution to enable the efficacy of the antibacterial plant together.

우리나라의 고추장은 고추가 유입된 16세기 이후에 개발된 장류로서 조선 후기 이후 식생활 양식에 큰 변화를 가져왔다. 이러한 고추장은 대한민국의 전통 음식의 하나로서 이의 제조 방법을 살펴보면, 일반적으로 고추장은 분말상태의 메주와 고춧가루 및 기타의 재료를 혼합한 후, 숙성시켜 만든 것으로, 우리의 음식 문화에 없어서는 않되는 우리의 고유한 장류 중의 하나이다.Korean red pepper paste is a sauce developed after the 16th century when red pepper was introduced, and has brought about a great change in the way of eating after the late Joseon Dynasty. This red pepper paste is one of the traditional Korean foods. Looking at its manufacturing method, in general, red pepper paste is made by mixing powdered meju with red pepper powder and other ingredients, and then aging it, which is indispensable to our food culture. It is one of the unique intestines.

이러한 고추장은 고춧가루, 찹쌀가루, 콩의 발효물에서 유래된 단백질, 당류, 카로틴, 비타민과 캡사이신, 대두 펩타이드 등 영양성분 및 생리활성물질이 함유되고, 매운맛, 단맛, 감칠맛이 잘 조화된 특성이 있어 칠리, 타바스코 및 토마토 케찹과 같은 서양의 다용도 소스 못지않게 각종 요리에 이용가치가 높으며, 이에 따라서 다양한 기능성 고추장이 개발되고 있는 실정이다.This red pepper paste contains nutrients and physiologically active substances such as red pepper powder, glutinous rice flour, protein derived from fermentation of soybeans, sugars, carotene, vitamins and capsaicin, and soybean peptide, and has a well-balanced characteristic of spiciness, sweetness and richness It has high value for use in various dishes as well as Western multipurpose sauces such as chili, tabasco, and tomato ketchup. Accordingly, various functional red pepper pastes are being developed.

이 분야의 종래기술을 살펴보면 등록특허공보 제10-1723830호(등록일자 2017년03월31일)의 산수유 발효액을 첨가한 저염 수국 고추장의 제조방법(이하 "선행기술 1" 이라함)은 (a) 물에 물 중량대비 수국을 2~4% 첨가한 후 100~130℃에서 10~20분 동안 추출하여 수국 추출물을 제조하는 단계;Looking at the prior art in this field, the method for manufacturing a low salt hydrangea red pepper paste added with the fermentation broth of cornus oil of Patent No. 10-1723830 (registration date March 31, 2017) is referred to as (a) ) After adding 2 to 4% of water to the water by weight, extracting it for 10 to 20 minutes at 100 to 130° C. to prepare a hydrangea extract;

(b) 산수유에 유산균을 접종한 후 34~40℃에서 20~28시간 동안 발효하여 산수유 발효액을 제조하는 단계; 및(B) preparing a cornus fermentation broth by inoculating lactic acid bacteria in cornus oil for 20 to 28 hours at 34-40°C; And

(c) 고추장 100 중량부를 기준으로 상기 (a)단계의 제조한 수국 추출물 27~35 중량부, 상기 (b)단계의 제조한 산수유 발효액 12~18 중량부, 고춧가루 16~24 중량부, 쌀가루 14~20 중량부, 소금 3~5 중량부 및 메줏가루 5~7(c) 27 to 35 parts by weight of hydrangea extract prepared in step (a) above, based on 100 parts by weight of red pepper paste, 12 to 18 parts by weight of fermented fermentation broth prepared in step (b), 16 to 24 parts by weight of red pepper powder, 14 parts of rice flour ~20 parts by weight, 3~5 parts by weight of salt and 5~7 parts of powder

중량부를 혼합한 후 27~33℃에서 6~10일 동안 발효하는 단계를 포함하여 제조하는 산수유 발효액을 첨가한 저염 수국고추장의 제조방법이 개시되었으며,A method of manufacturing a low salt hydrangea pepper paste to which a fermentation broth is added, including the step of fermenting for 6 to 10 days at 27 to 33° C. after mixing parts by weight, has been disclosed.

또 다른 선행기술로서 공개특허공보 제10-2011-0049440호(공개일자 2011년05월12일)의 산야초 발효액이 첨가된 고추장의 제조방법(이하 "선행기술 2"라한)은 ⅰ)선택된 산야초와 설탕을 1:1 비율로 혼합하여 상온에서 3년간 발효시키고, 이를 05~31kgf/cm2의 조건에서 압축하여 액상을 추출한 산야초 발효액을 준비하는 산야초 발효액 준비단계;As another prior art, the manufacturing method of red pepper paste added with Sanyacho fermentation broth of Patent Publication No. 10-2011-0049440 (May 12, 2011) (hereinafter referred to as "Prior Art 2") is selected) A step of preparing a fermented fermented fermentation broth to prepare a fermented fermented fermented liquor from which liquid is extracted by mixing sugar in a 1:1 ratio and fermenting it at room temperature for 3 years, and compressing it under conditions of 05 to 31 kgf/cm2;

ⅱ)보리쌀을 분쇄하여 증숙시켜 고온에서 2~3일 숙성시킨 띄운 보리쌀 가루 25~30중량%, 산야초 발효액을 고추장 전체 중량의 20~25중량%, 고춧가루 25~30중량%, 조청 20~25중량%, 메주가루 4~6중량% 및 정제염을 1~5중량%를 혼합하여 고추장을 제조하는 산야초 발효액 함유 고추장 제조단계; 및 ⅲ)제조된 산야초 발효액 함유 고추장을 -1℃~20℃의 창고에서 2~5개월간 숙성하는 숙성단계를 포함하는 산야초 발효액이 첨가된 고추장의 제조방법이 개시 되었으며,Ii) 25-30% by weight of floating barley rice powder, aged by smashing and aging at high temperature for 2-3 days, 20~25% by weight of the total weight of red pepper paste, 25~30% by weight of red pepper powder, and 20~25% by weight %, 4-6% by weight of meju powder and 1-5% by weight of purified salt to prepare red pepper paste containing Sanyacho fermentation broth; And iv) a method of manufacturing red pepper paste with fermented fermented wild grass, comprising a aging step of ripening the prepared red pepper paste containing fermented wild grass for 2 to 5 months in a warehouse at -1°C to 20°C,

등록특허공보 제10-1767585호(등록일자 2017년08월07일)의 산야초복합발효액 및 그 제조방법(이하 "선행기술 3"이라함)은 산야초에 당과 유용미생물을 첨가하여 산야초당발효물을 제조하는 산야초당발효물제조단계; 상기 산야초당발효물 제조단계와 동시에 수행되거나, 상기 산야초당발효물제조단계의 전 또는 후에 수행되며, 산야초를 열수추출하여 산야초열수추출물을 제조하는 산야초열수추출물제조단계; 상기 산야초당발효물제조단계에서 제조된 산야초당발효물 30 내지 70중량% 및 상기 산야초열수추출물제조단계에서 제조된 산야초열수추출물 30 내지 70중량%를 혼합하여 산야초복합발효조성물을 제조하는 산야초복합발효조성물제조단계; 및 상기 산야초복합발효조성물제조단계에서 제조된 산야초복합발효조성물 100중량부에 대해 효모 또는 유산균을 0.005 내지 0.01중량부의 비율로 첨가한 뒤 20 내지 35℃의 온도에서 10 내지 30일간 발효시키는 복합발효단계를 포함하고, 상기 산야초당발효물제조단계의 산야초당발효물은: 산야초를 채취, 선별, 세척 및 절단하는 산야초전처리단계; 상기 산야초전처리단계에서 전처리된 산야초 100중량부에 대해 당을 30 내지 40중량부의 비율로 첨가한 뒤, 산야초와 첨가된 당을 혼합교반시키는 1차당첨가단계; 상기 1차당첨가단계와 동시에 수행되거나, 상기 1차당첨가단계의 전 또는 후에 수행되며, 산야초 100중량부에 대해 당 10 내지 20중량부 및 소금 0.05 내지 0.2중량부의 비율로 항아리 바닥에 당 및 소금을 깔아두는 2차당 첨가단계; 상기 2차당첨가단계에서 당 및 소금이 깔려있는 항아리에 상기 1차당첨가 단계에서 당과 혼합교반된 산야초를 항아리에 채우고, 산야초 100중량부에 대해 당을 30 내지 40중량부의 비율로 항아리 윗부분에 당을 첨가하는 3차당첨가 단계; 상기 3차당첨가 단계에서 당을 첨가한 후, 항아리 윗면을 한지 또는 천으로 덮어 마감한 뒤 40 내지 60일 동안 숙성시키는 1차숙성 단계; 상기 1차숙성 단계에서 숙성되어진 산야초 100중량부에 대해 당을 30 내지 40중량부의 비율로 더 첨가하는 4차당첨가 단계; 상기 4차당첨가 단계에서 당을 첨가한 후, 항아리 윗면을 한지 또는 천으로 덮어 마감한 뒤 40 내지 60일 동안 숙성시키는 2차숙성단계; 상기 2차숙성 단계에서 숙성된 산야초숙성물의 산야초 건더기와 산야초숙성액을 분리하는 숙성액분리단계; 및 상기 숙성액분리단계에서 분리된 산야초숙성액 100중량부에 대해 유용미생물을 0.01 내지 2중량부의 비율로 첨가한 뒤 6 내지 12개월 동안 발효시켜 산야초당발효물을 제조하는 발효단계를 포함하여 제조되는 것을 특징으로 하는 산야초복합발효액의 제조방법이 개시되었다.Sanyacho complex fermentation liquid and its manufacturing method (hereinafter referred to as "advanced technology 3") of the registered patent publication No. 10-1767585 (registration date August 7, 2017) are added to sugar and useful microorganisms in Sanyacho. Sanya second sugar fermentation step for manufacturing a; Sanyacho hot water extract production step of performing at the same time as the manufacturing method of the fermented wild grasses, or before or after the fermentation of the wild grasses, producing hot water extracts by extracting hot water; Sanya herbicidal fermentation to produce 30 to 70% by weight of the Sanyachocolate fermentation product prepared in the Sanyachocolate fermentation product manufacturing step and 30 to 70% by weight of the Sanya herbaceous hot water extract prepared in the Sanyachocorice fermentation product manufacturing step Composition manufacturing step; And a composite fermentation step of adding yeast or lactic acid bacteria in a proportion of 0.005 to 0.01 parts by weight to 100 parts by weight of the sanya herb complex fermentation composition prepared in the step of preparing the fermented wild grass composition, and fermenting it at a temperature of 20 to 35°C for 10 to 30 days. Including, Sanya chochu fermented fermentation product of the fermentation method of sanya grass sugar: Sanya grass pre-treatment step of harvesting, sorting, washing and cutting; A primary sugar addition step of mixing and stirring together the wild grass and the added sugar after adding sugar at a ratio of 30 to 40 parts by weight with respect to 100 parts by weight of the wild grass pre-treated in the pre-treatment step; It is carried out at the same time as the primary sugar adding step, or is performed before or after the primary sugar adding step, and sugar and salt are added to the bottom of the jar at a ratio of 10 to 20 parts by weight and 0.05 to 0.2 parts by weight of sugar per 100 parts by weight of Sanyacho. Secondary sugar added step; In the second sugar adding step, fill the jar with sugar and salt in the jar, and fill the jar with a mixture of sugar and Sanyacho mixed with sugar in the jar, and sugar in the proportion of 30 to 40 parts by weight of sugar per 100 parts by weight of sanya grass. Tertiary sugar addition step of adding; After the sugar is added in the step of adding the third sugar, the first maturing step of aging for 40 to 60 days after closing the top of the jar with a sheet of paper or cloth; A quaternary sugar addition step of further adding sugar in a proportion of 30 to 40 parts by weight with respect to 100 parts by weight of Sanyacho aged in the first aging step; After the sugar is added in the step of adding the fourth sugar, the second maturation step of aging for 40 to 60 days after the top of the jar is covered with Korean paper or cloth to finish it; A fermentation solution separation step of separating the fermentation of wild plants and wild plants of the wild plants aged in the second ripening step; And a fermentation step of adding fermented microorganisms at a ratio of 0.01 to 2 parts by weight to 100 parts by weight of the Sanya herb ripening solution separated in the step of separating the fermentation solution, and fermenting it for 6 to 12 months to produce fermented wild grass Disclosed is a method for preparing a Sanya herb complex fermentation liquid, which is characterized in that it becomes.

상기 선행기술들과 같이 종래의 고추장 제조방법 역시 기능성을 향상시키기 위해 산야초, 산수유등을 발효시켜 고추장을 제조하고 있으나 상기 선행기술 1 내지 3은 모두 쌀가루 또는 보리가루, 찹쌀가루를 혼합합으로서 고추장의 찰기는 있으나 음식에 넣을 경우 텁텁한 맛이 발생하는 문제점이 있다.As in the prior art, the conventional red pepper paste manufacturing method also produces red pepper paste by fermenting Sanyacho, Cornus officinalis, etc. in order to improve functionality, but all of the prior art 1 to 3 are mixed with rice flour, barley powder or glutinous rice flour to make red pepper paste. There is a stickiness, but there is a problem in that a thick taste occurs when put in food.

즉, 기존의 전통 고추장 제조시 첨가재료에 쌀가루 또는 찹쌀가루, 밀가루등이 혼합되어 제조됩으로 탕종류에 혼합시 텁텁하고 걸죽하게 되는 문제점이 있다.In other words, when manufacturing the traditional red pepper paste, rice flour, glutinous rice flour, flour, etc. are mixed with additives.

또한 상기 선행기술들은 모두 항균식물을 사용한 것이 아니라 산수유, 산야초 등을 이용함으로 자체의 특성은 있으나 우리 몸의 기능을 균형 있게 유지하기 위해서는 식물체가 품은 수많은 비타민과 무기질이 필요하며 기타의 다른 영양물질도 식물체에서 공급 받아야 한다. In addition, all of the prior arts do not use antibacterial plants, but they have their own characteristics by using cornus, sanya, etc., but in order to maintain the function of our body, many vitamins and minerals possessed by plants are needed, and other nutritional substances are also used. It must be supplied from plants.

그러나 상기 선행기술들은 이러한 영양물질을 충족시키지 못하는 문제점이 있다.However, the prior art has a problem that does not satisfy these nutrients.

등록특허공보 제10-1723830호Registered Patent Publication No. 10-1723830 공개특허공보 제10-2011-0049440호Patent Publication No. 10-2011-0049440 등록특허공보 제10-1767585호Registered Patent Publication No. 10-1767585

본 발명은 상기와 같은 문제점을 해결하기 위한 수단으로서, 항균식물(녹차, 매실, 질경이, 어성초, 자소엽) 복합발효액을 이용하여 전통 발효식품인 고추장을 제조함으로써 고추장을 섭취시에 항균식물의 효능을 함께 이용할 수 있도록 하기 위한 복합발효액의 고추장를 제공함을 목적하며,The present invention, as a means for solving the above problems, by using a multi-fermentation solution of antibacterial plants (green tea, plum, plantain, Eoseongcho, Jasobul), the efficacy of antibacterial plant when ingesting red pepper paste by preparing red pepper paste, a traditional fermented food The purpose is to provide a hot pepper paste of a complex fermentation solution to enable the use together,

또한 본 발명은 기존과 같이 고추장 제조시 찹쌀가루를 사용하지 않고 항균식물 복합발효액과 발효 청국장가루를 주성분으로 하여 고추장을 제조하여 깊은 맛과 칼칼하고 항균기능을 갖는 고추장을 제공함을 목적으로 한 항균식물 복합 발효액을 이용한 고추장 제조방법에 관한 것이다.In addition, the present invention does not use glutinous rice flour in the manufacture of red pepper paste as in the past, and uses antibacterial plant complex fermentation solution and fermented cheonggukjang powder as the main ingredients to produce red pepper paste, and provides an antibacterial plant with the purpose of providing a red pepper paste with a deep taste, sharpness and antibacterial function. It relates to a method for manufacturing red pepper paste using a complex fermentation broth.

본 발명은 상기 목적을 달성하기 위한 수단으로서, 녹차, 매실, 질경이, 어성초, 자소엽으로된 항균식물을 깨끗하게 각각 선별, 세척, 건조한 다음 설탕과 1:1의 중량비로 각각 혼합하는 단계;The present invention as a means for achieving the above object, the green tea, plum, plantain, Eoseongcho, sesame leaf, each of the antibacterial plants are clean, washed, dried, and then mixed with sugar in a weight ratio of 1:1;

상기 설탕과 1:1로 혼합된 각각의 항균식물을 3년간 발효한 후 이를 압축하여 액상으로 추출한 후 균등중량비로 혼합하여 6개월간 숙성시켜 복합발효액을 제조 준비하는 단계;Preparing each fermented liquid by fermenting each antibacterial plant mixed 1:1 with sugar for 3 years, extracting it in a liquid phase, mixing it in an equal weight ratio, and maturing it for 6 months;

청국장 콩을 선별, 물에 불림하여 이를 증숙한 후 통상의 방법으로 2-3일간 발효시켜 청국장을 제조한 후 이를 건조시켜 분말로 가공하여 청국장 분말을 준비하는 단계;Preparing the Cheonggukjang powder by screening, soaking in soybeans, steaming them, and fermenting them for 2-3 days in a conventional manner to prepare Cheonggukjang and drying it to form a powder;

정제수 86∼96중량%, 멸치 2∼4중량%, 다시마 1∼3중량%, 양파 1∼3중량%, 대파 1∼3중량%로 혼합하여 가열용기에서 4시간 동안 가열하여 3.5Brix되도록 한 후 이를 여과한 다음 물 2ℓ를 보충한 후 3시간 동안 농축하여 육수를 제조하는 단계After mixing with 86~96% by weight of purified water, 2~4% by weight of anchovies, 1~3% by weight of kelp, 1~3% by weight of onion, and 1~3% by weight of onion, heated in a heating container for 4 hours to make 3.5Brix After filtering this, replenishing 2 liters of water and then concentrating for 3 hours to prepare broth

상기 준비된 복합발효액 40∼50중량%, 육수 10∼14중량%, 청국장분말 4∼6중량%, 고춧가루 26∼36중량%, 소금 6∼8중량%를 혼합하여 고추장을 제조하는 단계;40 to 50% by weight of the prepared complex fermentation solution, 10 to 14% by weight of broth, 4 to 6% by weight of Cheonggukjang powder, 26 to 36% by weight of red pepper powder, and 6 to 8% by weight of salt to prepare red pepper paste;

상기 제조된 고추장을 0℃∼20℃의 숙성실에서 6일∼10일간 숙성하는 단계;Aging the prepared red pepper paste in a aging room at 0°C to 20°C for 6 to 10 days;

상기 숙성된 고추장을 규격 파우치 또는 용기에 포장한 후 70℃의 물에 10∼30분간 담가 살균하는 단계를 포함하는 것을 특징으로 한다.After packaging the aged red pepper paste in a standard pouch or container, it is characterized in that it comprises a step of sterilizing by soaking it in water at 70°C for 10 to 30 minutes.

이와 같이 제조되는 본 발명의 항균식물복합발효액이 첨가된 고추장은 복합발효액을 이용하여 전통발효식품인 고추장을 제조함으로써 고추장을 섭취 시에 항균식물의 효능을 가질 수 있도록 한 것이다.The red pepper paste to which the antibacterial plant complex fermentation solution of the present invention prepared as described above is added is made to have the efficacy of the antibacterial plant when ingesting the red pepper paste by preparing the red pepper paste as a traditional fermented food using the complex fermentation solution.

본 발명은 항균식물 복합발효액이 첨가된 고추장을 제조하여 공급함으로써 현대인들에게 부족하기 쉬운 각종 비타민과 효소, 무기질, 섬유질 등을 공급하여 우리 몸의 기능을 균형 있게 유지할 수 있도록 하는 동시에 항균식물 성분을 오랫동안 골고루 섭취토록 함으로 각종 체내의 독소와 염증을 예방함은 물론 건강한 생활을 유지할 수 있도록 한 것이다.The present invention provides a variety of vitamins, enzymes, minerals, fibers, etc., which are easy to be lacked to modern people by manufacturing and supplying red pepper paste added with an antibacterial plant complex fermentation solution, while at the same time maintaining the function of our body in a balanced manner. It is intended to prevent toxins and inflammation in various bodies as well as to maintain a healthy life by ingesting it evenly for a long time.

도1은 종래의 산수유 발효액을 첨가한 저염 수국 고추장 제조방법에 대한 제조공정도를 나타낸 것이며,
도2는 종래의 산야초 발효액이 첨가된 고추장의 제조방법에 대한 제조공정도를 나타낸 것이며,
도3은 종래의 산야초복합발효액 및 그 제조방법에 대한 공정도를 나타낸 것이며,
도4는 본 발명의 항균식물의 복합발효액을 이용한 고추장 제조방법에 대한 공정도를 나타낸 것이며,
도5는 본 발명의 항균식물의 복합발효액을 이용한 고추장 제조방법에 있어서 육수제조 방법을 나타낸 블럭도이다.
Figure 1 shows a manufacturing process diagram for a method of manufacturing a low-salt hydrangea red pepper paste to which a conventional fermentation solution of cornus oil is added,
Figure 2 shows a manufacturing process diagram for a conventional method of manufacturing red pepper paste is added to Sanyacho fermentation broth,
Figure 3 shows a process diagram for a conventional Sanya herb complex fermentation liquid and its manufacturing method,
Figure 4 shows a process diagram for a method of manufacturing red pepper paste using a complex fermentation solution of the antibacterial plant of the present invention,
5 is a block diagram showing a broth production method in a method for preparing red pepper paste using a complex fermentation solution of the antibacterial plant of the present invention.

이하에서 설명되는 항균식물 복합 발효액을 이용한 고추장 제조 방법은 항균식물 성분을 오랫동안 골고루 섭취토록 함으로 각종 체내의 독소와 염증을 예방할 수 있도록 한 것이다.The method of manufacturing red pepper paste using the antibacterial plant complex fermentation solution described below is to prevent toxins and inflammation in various bodies by allowing the antibacterial plant components to be ingested evenly for a long time.

본 발명에서 설명되는 항균식물은 항암효능이 있는 식물로서 녹차, 매실, 질경이, 어성초, 자소엽를 이용한 것으로서 항균식물의 각각 효능을 살펴보면 아래와 같다..The antibacterial plant described in the present invention is a plant having anti-cancer efficacy, and green tea, plum, plantain, Eoseongcho, and lobule are used to look at the efficacy of each antibacterial plant.

*녹차*green tea

녹차를 자주 마실 경우 혈전 형성을 막아주고 콜레스테롤과 혈당을 낮추는 효과가 있다. 또한 충치 예방에도 효과가 있다고 한다. 녹차 추출물은 항산화 작용이 있다.Drinking green tea frequently prevents clots and lowers cholesterol and blood sugar. It is also said to be effective in preventing tooth decay. Green tea extract has antioxidant properties.

녹차의 매력인 쌉싸름한 맛은 카테킨(catechin)이라 불리는 탄닌 성분 때문이다. 항산화 작용을 하는 폴리페놀의 한 종류인 카테킨은 녹차 한 잔에 대략 100㎎이 들어 있으며, 그중 가장 강력한 성분인 'EGCG'는 비타민 C보다 항산화 효능이 20배나 높은 것으로 알려져 있다.The bitter taste of green tea is due to the tannin component called catechin. Catechin, a type of antioxidant polyphenol, contains approximately 100mg in a cup of green tea. Among them,'EGCG', the most powerful ingredient, is known to have 20 times higher antioxidant efficacy than vitamin C.

카테킨 성분은 항암 효과와 혈관 건강을 지키는 기능을 한다고 알려져 있다. 카테킨은 위암, 폐암 등을 예방하는 효과가 있고, 혈압을 낮추어주며 심장으로의 혈류를 늘리는 효과도 있다. Catechins are known to have anti-cancer effects and vascular health. Catechin has the effect of preventing stomach cancer, lung cancer, etc., and also lowers blood pressure and increases blood flow to the heart.

소화기관 내에서의 콜레스테롤의 흡수를 저해하고 지질의 체내 침착을 억제한다. 이에 혈압을 떨어뜨리고, 심장을 강화하며, 지방간이나 동맥경화를 예방한다. It inhibits the absorption of cholesterol in the digestive tract and inhibits lipid deposition in the body. This reduces blood pressure, strengthens the heart, and prevents fatty liver or arteriosclerosis.

또 감기 바이러스의 활동을 저지시키고 체내 세포가 바이러스에 감염되는 것을 막는 것으로 알려져있다.It is also known to block the activity of the cold virus and prevent cells in the body from becoming infected with the virus.

[네이버 지식백과] 녹차 [綠茶, green tea] 에서 발췌[Naver Knowledge Encyclopedia] Excerpt from green tea [綠茶, green tea]

*매실*plum

매실은 열매 중 과육이 약 80%인데, 그 중에서 약 85%가 수분이며 당질이 약 10%이다. 무기질·비타민·유기산(시트르산·사과산·호박산·주석산)이 풍부하고 칼슘·인·칼륨 등의 무기질과 카로틴도 들어 있다. 그 중 시트르산은 당질의 대사를 촉진하고 피로를 풀어주며, 유기산은 위장의 작용을 활발하게 하고 식욕을 돋구는 작용을 한다.Plums are about 80% of the fruit, and about 85% of them are water and about 10% of sugar. It is rich in minerals, vitamins, and organic acids (citric acid, apple acid, succinic acid, and tartaric acid) and contains minerals such as calcium, phosphorus, and potassium, and carotene. Among them, citric acid promotes sugar metabolism and relieves fatigue, and organic acid activates the gastrointestinal tract and promotes appetite.

또한 알칼리성 식품으로 피로회복에 좋고 체질개선 효과가 있다. 특히 해독작용이 뛰어나 배탈이나 식중독 등을 치료하는 데 도움이 되며, 신맛은 위액을 분비하고 소화기관을 정상화하여 소화불량과 위장 장애를 없애 준다. 변비와 피부미용에도 좋고 산도가 높아 강력한 살균작용을 한다. 최근에는 항암식품으로도 알려졌다.In addition, it is an alkaline food, which is good for fatigue recovery and has a constitution improvement effect. In particular, it has an excellent detoxification effect, which helps to treat stomach upset and food poisoning, and the sour taste secretes gastric juice and normalizes the digestive system, thereby eliminating indigestion and gastrointestinal disorders. It is also good for constipation and skin beautification, and has high acidity for strong sterilization. It is also known as an anti-cancer food recently.

[네이버 지식백과] 매실 [梅實] (두산백과)에서 발취[Naver Knowledge Encyclopedia] Extracted from plum [梅實] (Doosan Encyclopedia)

* 질경이* Plantain

질경이는 옛부터 한방에서 신장염·방광염·요도염 등에 약으로 쓴다. 민간요법에서 만병통치약으로 부를 만큼 질경이는 그 활용 범위가 넓고 약효도 뛰어나다. 질경이를 민간에서는 기침·안질·임질·심장병·태독·난산·출혈·요혈·금창(金滄)·종독(腫毒) 등에 다양하게 치료약으로 써 왔다. 이뇨작용과 완화작용·진해작용·해독작용이 뛰어나서 소변이 잘 나오지 않는데·변비·천식·백일해 등에 효과가 크다. 천식·각기·관절통·눈충혈·위장병·부인병·산후복통·심장병·신경쇠약·두통·뇌질환·축농증 같은 질병들을 치료 또는 예방할 수 있다.Plantain is used as a medicine for nephritis, cystitis, and urethritis in oriental medicine since ancient times. In folk medicine, the plantain is widely used as a panacea and is widely used. In the private sector, plantain has been used as a variety of treatments for cough, eye disease, gonorrhea, heart disease, toxicosis, dyspepsia, bleeding, hemoptysis, bleeding, and poisoning. It has a good diuretic, relieving, antitussive, and detoxifying action, so urine does not come out well, and it has great effects on constipation, asthma, and whooping cough. You can treat or prevent diseases such as asthma, beriberi, arthralgia, eye redness, gastrointestinal disease, women's disease, postpartum abdominal pain, heart disease, nervous breakdown, headache, brain disease, and sinusitis.

[네이버 지식백과](지식 IN)에서 발췌Excerpt from [Naver Knowledge Encyclopedia] (Knowledge IN)

*어성초*Eoseongcho

건조시킨 어성초잎을 끓여서 물에 섞어 목욕하면 혈액순환에 도움이 된다. 아토피에 좋은 이유는 두 가지 때문이다. 나쁜 피 즉 어혈을 풀고 혈액을 맑게 하기 때문이고, 또 한편으로는 살균효과가 뛰어나기 때문이다. 어성초의 대표적 약성은 '살균'이다. 어성초에는 항균성과 살균성이 동시에 있다. 이와 비슷한 것이 소리쟁이의 뿌리다. 소리쟁이 뿌리도 살균효과로 인해 약으로 사용된다. 어성초나 소리쟁이 뿌리는 사람이 먹을 뿐 아니라 농사에 살균제로 쓰기도 한다. 농자재로 쓸 때는 어성초잎을 즙으로 내어 바로 쓰는 것이 좋다.Boiling the dried Eoseongcho leaves and mixing them with water will help circulation. There are two good reasons for atopy. It is because it releases bad blood, that is, blood and clears blood, and on the other hand, it has an excellent sterilizing effect. The representative weakness of Eoseongcho is'sterilization'. Eoseongcho has both antibacterial and antiseptic properties. Something similar is the root of a sorcerer. The root of the sorrow is also used as a medicine due to its antiseptic effect. It is used not only by people who eat Eoseongcho or Soorigi, but also as a fungicide for farming. When you use it as an agricultural material, it is good to use Eoseongcho leaves as juice.

[네이버 지식백과] 어성초(약이 되는 잡초음식), (2011. 12. 16., 도서출판 들녘)에서 발췌.[Naver Knowledge Encyclopedia] Excerpt from Eoseongcho (Weed Food as a Medicinal Herb), (Dec 16, 2011, Book Publishing Field).

** 자소엽Lobule

자소엽의 증상이 기재된 문헌을 살펴보면,If you look at the literature describing the symptoms of lobule,

*別錄(별록): 하기(下氣)작용이 있고 속이 찬 것을 치료하며 그 씨앗은 더욱 좋다.*別錄 (Attachment): Hagi (下氣) has the effect of treating the cold and the seeds are better.

*맹선(孟詵): 한열(寒熱)의 사기(邪氣)를 제거하고 모든 냉기(冷氣)를 치료한다.*Medang (孟詵): removes the heat of scam (邪氣) and heals all cold air.

*日華字本草(일화자본초): 비위를 좋게 하고 기운을 북돋우며 배가 빵빵하고 그득한 것을 치료하고 곽란을 동반한 근육경련을 멎게 하고 소화를 촉진하고 각기병(脚氣病)을 치료한다. 대소장(大小腸)을 잘 통하게 한다.*日華字本草(Ilhwa Capital): It improves the stomach, rejuvenates the stomach, treats the stomach full of bread, relieves muscle cramps accompanied by kwakran, promotes digestion, and treats beriberi. The small and large intestine (大小 통) is good.

*소송(蘇頌): 심경(心經)을 잘 통하게 하고 비위를 돕는다. 끓여서 마시면 더욱 좋고 귤껍질과 서로 잘 어울린다.* Sosong (蘇頌): to make the heart (心經) well and helps the stomach. It is better to boil and drink and goes well with tangerine peels.

*李時珍(이시진): 피부 아래에 사기(邪氣)가 머물고 있는 것을 밖으로 몰아낸다. 풍한(風寒)의 사기(邪氣)를 없애고, 기를 잘 통하게 하여 비위 편안하게 하며, 가래를 삭혀서 폐(肺)를 편안하게 하고, 혈(血)을 조화롭게 하고, 비위를 따뜻하게 하여 통증을 멎게 하며, 기침을 멎게 하고, 임신을 안정시키고, 해산물의 독을 풀어주고 뱀이나 개에게 물린 상처를 치료한다.*李時珍(Lee Si-jin): The scam under the skin drives away. Eliminate the scent of wind, and make the stomach more comfortable by making the air better, and the sputum is cut to make the lungs comfortable, the blood is harmonious, and the stomach is warmed to relieve pain. Stops coughing, stabilizes pregnancy, detoxifies seafood, and heals wounds from snakes and dogs.

*甄權(견권): 잎을 날것으로 먹거나 국을 끓여 복용하면 모든 생선의 독을 없앤다.*甄權(Reservation): If you eat raw leaves or boil soup, all the fish will be poisoned.

[네이버 지식백과] 자소엽 [紫蘇葉] (문화콘텐츠닷컴 (문화원형백과 한의학 및 한국고유의 한약재)에서 발췌.[Naver Knowledge Encyclopedia] Ja So-yeop [紫蘇葉] (Excerpt from Cultural Contents.com (Cultural Circular Encyclopedia of Oriental Medicine and Korean Herbal Medicine).

이상과 같이 본 발명은 항균효능이 있는 식물인 녹차, 매실, 질경이, 어성초, 자소엽를 발효액으로 만들고 이의 복합발효액을 이용하여 고추장을 제조하는 것으로 상기 항균효능을 갖는 식물의 효능은 한방의 문서에 나타나 있으나 이를 일일히 입증하에 번거로움이 있어 편리하게 검색할 수 있는 네이버 지식 백화에 나와 있는 내용을 참고용으로 기재한 것이다.As described above, the present invention is to make green pepper, plum, plantain, eoseongcho, and cotyledon, which are plants with antimicrobial efficacy, into fermentation broth and prepare red pepper paste using the complex fermentation broth thereof. However, the contents of the Naver Knowledge Department, which can be conveniently searched due to the hassle of proving this one by one, are described for reference.

이하 본 발명의 실시 예에 따른 항균식물 복합 발효액을 이용한 고추장 제조공정을 단계별로 설명하면 다음과 같다.Hereinafter, a step-by-step description of the manufacturing process of red pepper paste using an antibacterial plant complex fermentation broth according to an embodiment of the present invention is as follows.

제1공정: 항균식물의 복합발효액 준비단계 Step 1: Preparation of complex fermentation solution of antibacterial plant

먼저 녹차, 매실, 질경이, 어성초, 자소엽으로 된 항균식물을 깨끗하게 선별, 세척, 건조한 다음 각각 별도로 설탕과 1:1의 중량비로 각각 혼합한다.First, antibacterial plants made of green tea, plum, plantain, eoseongcho, and cotyledon are carefully screened, washed, and dried, and then separately mixed with sugar in a weight ratio of 1:1.

상기 설탕과 1:1로 혼합된 각각의 항균식물을 3년간 발효한 후 이를 압축하여 액상으로 추출한 후 균등중량비로 혼합하여 6개월간 숙성시켜 복합발효액을 제조 준비한다.Each antibacterial plant mixed 1:1 with the sugar is fermented for 3 years and then compressed into a liquid, then mixed in an equal weight ratio and aged for 6 months to prepare a complex fermentation solution.

상기 각각 설탕과 1:1로 혼합한 항균식물은 3년 동안 음지에서 발효한 후 이의 발효액을 추출한 추출액을 균등혼합한 후 6개월간 숙성실 또는 실내에서 숙성하여 사용할 수 있도록 준비한다.Each of the antibacterial plants mixed with sugar 1:1 is fermented in shade for 3 years and then uniformly mixed with the extract from which the fermented liquid is extracted, and then prepared for use for 6 months in a aging room or indoors.

이때 발효된 매실의 경우에는 압착하지 않고 매실액을 걸러 사용할 수 있다.At this time, in the case of the fermented plum, it is possible to filter the plum liquid without being compressed.

제2공정: 고추장의 첨가재료 제조단계Second step: manufacturing process of additive material of red pepper paste

* 청국장 콩 발효후 건조 분말화 실시* Dry powdering after fermentation of soybean paste

본 공정에서는 고추장을 제조시 첨가되는 첨가물로서 청국장 콩을 선별하여 세척한 후 이를 12시간∼24시간 물에 담가 물림을 실시한다.In this process, red pepper paste is added as an additive added during manufacturing, and then washed with soybean paste, soaked in water for 12 to 24 hours.

상기와 같이 청국장 콩을 물에 불림한 후에는 이를 증숙시켜 발효실에서 2~3일간 띄워 청국장 상태로 발효시킨다.After soaking Cheonggukjang soybeans in water as described above, they are steamed and floated in the fermentation room for 2-3 days to ferment in the state of Cheonggukjang.

이때 콩을 발효시키는 것은 전통방식과 같이 온돌방에 이불을 씌워 발효시킬 수도 있고 발효실에서 2∼3일 간 발효시킨다.At this time, fermenting soybeans can be fermented by putting blankets on the ondol in the same way as in the traditional method, or for 2 to 3 days in the fermentation room.

본 공정에서 발효시간을 한정하는 것은 아니며, 콩을 발효시 점액이 생겨 실과 같이 늘어나는 현상이 생기면 발효가 잘 이루어진 것이므로 발효를 중지하고 건조실에서 건조를 실시한다.In this process, the fermentation time is not limited, and if fermentation occurs when the beans are fermented, and the elongation occurs like a thread, the fermentation is well performed, so the fermentation is stopped and drying is performed in the drying room.

물론 발효된 콩을 발효실에서 건조하지 않고 전통방법으로 실내 또는 실외에서 건조할 수 있다.Of course, the fermented soybeans can be dried indoors or outdoors in a traditional way without drying in the fermentation room.

상기와 같이 건조를 실시한 후에는 건조 발효콩을 분쇄기를 이용하여 분쇄시켜 분말화한다. After drying as described above, the dried fermented beans are pulverized using a grinder to powder.

*고추장 제조를 위한 육수 제조*Manufacture of broth for the production of red pepper paste

고추장을 제조하기 위해서는 깊은맛을 내기 위해 일반 물보다는 육수를 만들에 사용하는 것이 바람직하다.In order to prepare red pepper paste, it is preferable to use it to make broth rather than ordinary water to give a deep taste.

따라서 육수는 정제수 86중량%∼96중량%, 멸치 2중량%∼4중량%, 다시마 1중량%∼3중량%, 양파 1중량%∼3중량%, 대파 1중량%∼3중량%로 혼합하여 가열용기에서 4시간 동안 가열하여 3.5Brix되도록 한다.Therefore, the broth is mixed with 86% to 96% by weight of purified water, 2% to 4% by weight of anchovy, 1% to 3% by weight of kelp, 1% to 3% by weight of onion, and 1% to 3% by weight of green onion. Heat in a heating container for 4 hours to make 3.5 Brix.

상기와 같이 첨가물을 4시간 동안 가열한 후에는 여과한 후 물 2ℓ를 보충한 후 3시간동안 농축하여 육수를 제조한다.After heating the additive for 4 hours as described above, after filtering, replenishing 2 L of water and then concentrating for 3 hours to prepare broth.

이때 여과 후 농축 전에 물ℓ를 보충하는 것은 양을 보충하는 것도 있지만 최초 4시간 동안 3.5Brix로 가열한 후 이를 바로 3시간 동안 고농축하게 되면 농도가 진하게 되면서 고추장 맛의 변화가 있을 수 있으므로 최초 4시간 동안 가열하여 3.5Brix로 농도를 맞춘 후 여과를 거처 2ℓ의 정제수를 보충하면 농도가 떨어진 상태에서 다시 3시간 동안 가열하여 11.4Brix로 맞춰 육수를 제조하게 됨으로 진하지 않으면서도 깊은 맛을 낼 수 있다. At this time, replenishment of water ℓ before concentration after filtration may replenish the amount, but after heating to 3.5 Brix for the first 4 hours and immediately concentrating it for 3 hours, the concentration may become thicker and the taste of red pepper paste may change, so the first 4 hours After heating to adjust the concentration to 3.5Brix and then filtering and replenishing 2L of purified water, the mixture is heated again for 3 hours at a reduced concentration to prepare the broth to be adjusted to 11.4Brix, so you can have a deep taste without being thick.

제3공정: 고추장 제조 단계3rd process: Kochujang manufacturing step

본 공정에서는 상기 공정에서 준비된 항균식물을 발효한 복합발효액을 이용하여 고추장을 제조하게 된다In this process, red pepper paste is prepared using a complex fermentation broth fermented with the antibacterial plant prepared in the above process.

항균식물 복합발효액 40중량%∼50중량%, 육수 10중량%∼14중량%, 청국장분말 4중량%∼6중량%, 고춧가루 26중량%∼36중량%, 소금 6중량%∼8중량%를 혼합하여 고추장을 제조한다.40% to 50% by weight of the composite fermentation solution of antibacterial plants, 10% to 14% by weight of broth, 4% to 6% by weight of Cheonggukjang powder, 26% to 36% by weight of red pepper powder, and 6% to 8% by weight of salt To prepare red pepper paste.

상기와 같이 혼합하여 제조된 고추장은 손으로 10분간 치대는 식으로 혼합하거나 교반기에서 5∼10분간 교반하여 혼합물이 골고루 혼합되도록 하며, 또는 뭉친 덩어리가 잔류하지 않도록 하고 입자가 분쇄되도록 혼합한다. The red pepper paste prepared by mixing as described above is mixed by hand stirring for 10 minutes or by stirring in a stirrer for 5 to 10 minutes so that the mixture is evenly mixed, or so that no clumps remain and particles are crushed.

제4공정: 고추장 숙성단계Step 4: Gochujang ripening stage

상기 공정에서 제조된 항균식물 복합발효액을 이용하여 제조된 고추장을 0℃∼20℃에서 6∼10일간의 숙성시킨다.The red pepper paste prepared using the antibacterial plant complex fermentation solution prepared in the above step is aged at 0°C to 20°C for 6 to 10 days.

상기 숙성은 숙성실에서 할 수도 있고 외부에서도 할 수 있다.The aging can be done in the aging room or outside.

이와 같이 숙성을 거치는 것은 혼합물인 복합발효액, 육수, 청국장분말, 고춧가루, 소금이 보관되는 과정에서 입자와 입자의 숙성이 이루어져 양념이 서로 혼합되어 맛있는 고추장이 형성되도록 한다. In this way, the fermentation is accomplished by aging the particles and particles in the process of storing the complex fermentation solution, broth, cheonggukjang powder, red pepper powder, and salt to form a delicious red pepper paste.

제5공정: 포장 및 살균단계5th process: packaging and sterilization step

상기 공정에서 숙성이 완료되면 제조된 고추장을 정해진 규격 파우치 또는 용기에 담아 포장한다.When aging is completed in the above process, the prepared red pepper paste is packaged in a standard pouch or container.

상기와 같이 포장된 고추장은 마지막으로 살균처리 한다.The red pepper paste packaged as above is finally sterilized.

살균처리는 60℃∼70℃로 가열된 물에 10∼30분간 열처리하여 살균과정을 실시한다.The sterilization treatment is performed by heat treatment for 10 to 30 minutes in water heated to 60°C to 70°C to perform sterilization.

살균처리시 60℃∼70℃로 가열된 물에 열처리하는 것은 제조된 고추장이 유통과정 또는 보관시 해로운 미생물이 잔류하는 것을 방지하기 위한 것으로 60℃이하인 경우 살균처리가 미흡할 수 있으며, 70℃이상인 경우에는 고추장에 열기가 미쳐 맛이 변할 수 있어 살균처리는 60℃∼70℃로 실시하는 것이 바람직하다. When sterilization treatment, heat treatment to water heated to 60℃~70℃ is to prevent harmful microorganisms from remaining during the distribution process or storage of manufactured red pepper paste. If it is below 60℃, sterilization may be insufficient, and 70℃ or higher In this case, the taste may change due to the heat of the red pepper paste, so sterilization is preferably performed at 60°C to 70°C.

이상과 같이 실시된 본 발명의 고추장은 항균식물을 발효시켜 제조한 복합발효액을 이용하여 고추장을 제조함으로써 항균식물이 가지고 있는 특성과 성분이 고추장에 혼입되도록 하여 기능성 고추장을 제공할 수 있게 된다.The red pepper paste of the present invention as described above is prepared by using a fermented antibacterial plant to produce a red pepper paste using a complex fermentation solution, so that the characteristics and ingredients of the antibacterial plant can be incorporated into the red pepper paste to provide a functional red pepper paste.

본 발명에서 이용되는 항균식물의 복합발효액에는 현대인들에게 부족하기 쉬운 각종 비타민과 효소, 무기질, 섬유질 등이 풍부하게 들어 있다. The complex fermentation solution of the antibacterial plant used in the present invention contains various vitamins, enzymes, minerals, fibers, and the like, which are easy to lack in modern people.

우리 몸의 기능을 균형 있게 유지하기 위해서는 식물체가 품은 수많은 비타민과 무기질이 필요하며 기타의 다른 영양물질도 식물체에서 공급 받아야 한다. In order to keep our body functioning in balance, we need a lot of vitamins and minerals that plants have, and other nutrients must also be supplied by plants.

따라서 한 종류의 식물체에도 수백 종이 넘는 화합물이 있다고 추정하고 있지만 거의 찾아 내지 못한 미지의 것이다. Therefore, it is estimated that there are more than hundreds of compounds in one type of plant, but it is unknown.

식물은 스스로의 성장과 생명유지를 위해 절대 필요한 수많은 화합물을 쉴새 없이 생산해 내고 있다. 식물의 생장 물질들은 거의 우리 몸에 유익한 영양소로서 특수한 약효인 항균기능까지 나타낸다는 점에 주목해야 하며, 이의 항균식물 성분을 오랫동안 고루 섭취하게 되면 각종 체내의 독소와 염증을 예방함은 물론 치료에도 크게 도움을 받을 수 있다. Plants are constantly producing numerous compounds that are absolutely necessary for their own growth and life. It should be noted that plant growth substances are beneficial nutrients to our body and exhibit special antimicrobial functions, which, when consumed evenly for a long time, prevent toxins and inflammation in various bodies as well as prevent treatment. You can get help.

본 발명은 이러한 취지에서 항균식물을 선택하여 이를 발효하고 발효된 식물에서 추출액을 생산하고 생산된 추출액을 다시 혼합하여 이를 숙성발효시켜 고추장제조시 이용함으로 고추장에 항균성분을 갖도록 하여 기능성 고추장을 제공하는 것이다.In the present invention, by selecting an antibacterial plant from this effect, fermenting it, producing an extract from the fermented plant, mixing the produced extract again, fermenting it, and using it to prepare a hot pepper paste, so as to have an antimicrobial component in the hot pepper paste to provide a functional hot pepper paste. will be.

<실시 예1><Example 1>

상기 제조공정에 의거하여 본원 발명의 항균식물 복합발효액을 이용하여 고추장을 실시하였다.Based on the above-described manufacturing process, red pepper paste was performed using the antibacterial plant complex fermentation solution of the present invention.

제1단계: 복합발효액 제조Step 1: Preparation of complex fermentation solution

1) 녹차, 매실, 질경이, 어성초, 자소엽으로 된 항균식물을 깨끗하게 각각 선별, 세척, 건조한 다음 설탕과 1:1의 중량비로 각각 혼합한다.1) Antibacterial plants made of green tea, plum, plantain, eoseongcho, and cotyledon are carefully screened, washed, and dried, and then mixed with sugar in a weight ratio of 1:1.

2) 상기 설탕과 혼합된 각각의 항균식물을 3년간 발효한 후 이를 압축하여 액상으로 추출액을 생산한다.2) Each antibacterial plant mixed with the sugar is fermented for 3 years and then compressed to produce an extract in a liquid state.

3) 상기 생산된 각각의 항균식물 발효 추출액을 균등중량비로 혼합하여 6개월간 숙성시켜 복합발효액을 제조한다.3) Each fermented extract of the antibacterial plant produced above is mixed in an equal weight ratio and aged for 6 months to prepare a complex fermentation solution.

제2단계: 청국장분말 제조Step 2: manufacture Cheonggukjang powder

1) 청국장 콩을 선별, 물에 불림하여 이를 증숙한다.1) Soybeans are selected and soaked in water and boiled.

2) 증숙된 청국장 콩을 발효실에서 온도 28℃로 3일간 발효시켜 청국장을 형성한 후 이를 건조시켜 분말 가공한다.2) Fermented steamed chungkukjang beans in a fermentation room at a temperature of 28°C for 3 days to form cheonggukjang, dried and powdered.

제3단계: 육수제조단계3rd stage: broth manufacturing stage

1) 정제수 90중량%, 멸치 4중량%, 다시마 2중량%, 양파 2중량%, 대파 2중량%를 혼합하여 가열용기에서 4시간동안 가열하여 3.5Brix로 제조한다1) 90% by weight of purified water, 4% by weight of anchovy, 2% by weight of kelp, 2% by weight of onion, and 2% by weight of green onion are mixed and heated in a heating container for 4 hours to prepare 3.5Brix.

2) 3.5Brix로 제조된 첨가 혼합물을 여과하여 첨가물의 고형물을 제거한 액체에 물2 2ℓ를 추가하여 3시간 동안 농축하여 11.4Brix의 육수를 제조한다.2) Adding 2 L of water 2 to the liquid from which the solids of the additives were removed by filtering the addition mixture prepared with 3.5 Brix, and concentrating for 3 hours to prepare broth of 11.4 Brix.

제4단계: 고추장제조단계Step 4: Kochujang manufacturing step

상기 제조된 복합발효액 45.8중량%, 육수 12.2중량%, 청국장분말 4.5중량%, 고춧가루 30중량%, 소금 7.5중량%를 혼합하여 고추장을 제조한다.The prepared fermented liquid 45.8% by weight, broth 12.2% by weight, Chungkukjang powder 4.5% by weight, pepper powder 30% by weight, salt 7.5% by weight to prepare a red pepper paste.

상기 제조된 고추장을 0℃∼20℃의 숙성실에서 7일간 숙성하였다.The prepared red pepper paste was aged for 7 days in a aging room at 0°C to 20°C.

제5단계; 포장 및 살균단계Step 5; Packaging and sterilization steps

상기 숙성된 고추장을 규격 파우치에 포장한 후 70℃의 물에 20분간 담가 살균하여 최종 살균까지 완성하였다.The aged red pepper paste was packaged in a standard pouch, and then immersed in water at 70°C for 20 minutes to sterilize to complete the final sterilization.

이하에서 본 발명의 실시 예에서 제조된 항균식물 복합발효액 첨가 고추장과, 시중에 유통되는 C사의 찹쌀고추장, 본 발명에서 제조된 녹차, 매실, 질경이, 어성초, 자소엽으로 된 항균식물을 발효 숙성시킨 항균식물 복합발효액을 대조군으로 하여 각각 실험하였다.In the following, an antibacterial plant composed of an antibacterial plant complex fermentation solution prepared in an embodiment of the present invention and a commercially available C company's glutinous red chilli pepper, green tea, plum, plantain, eoseongcho, and lobular antibacterial plants prepared in the present invention are fermented and aged. Each of the antibacterial plant fermentation solutions was tested as a control.

1. One. 총폴리페놀Total polyphenol 함량 content

추출물 0.1 ㎖에 folin - ciocalteu reagent 50㎕를 첨가하여 혼합한 후 4분간 반응시킨 뒤, 20% sodium carbonate anhydrous 포화용액 1.5㎖을 첨가하였다. 2분간 반응 후 microplate reader (VERSAmax, Molecular Device, CA, USA)를 이용하여 760㎚에서 흡광도를 측정하였다. 총폴리페놀 함량은 chlorogenic acid를 이용하여 작성한 표준곡선으로부터 표1과 같이 산출하였다.50 ml of folin - ciocalteu reagent was added to 0.1 ml of the extract, followed by reaction for 4 minutes, and then 1.5 ml of a saturated solution of 20% sodium carbonate anhydrous was added. After the reaction for 2 minutes, the absorbance was measured at 760 nm using a microplate reader (VERSAmax, Molecular Device, CA, USA). The total polyphenol content was calculated as shown in Table 1 from the standard curve prepared using chlorogenic acid.

Figure pat00001
Figure pat00001

*Values are mean ± SD.*Values are mean ± SD.

페놀성 화합물은 식물계에 널리 분포되어 있는 물질로 다양한 구조와 분자량을 가지며, 페놀성 화합물의 phenolic hydroxyl기가 단백질과 같은 거대 분자와의 결합을 통해 항산화, 항암 및 항균 등의 생리활성을 가지는 것으로 알려져있다.Phenolic compounds are widely distributed in plant systems, have various structures and molecular weights, and are known to have physiological activities such as antioxidant, anti-cancer, and antibacterial properties through the binding of phenolic hydroxyl groups to macromolecules such as proteins. .

상기 표 1과 같이 총 폴리페놀 측정결과 대조군, 항균식물 복합발효액 첨가 고추장 및 항균식물 복합발효액은 각각 50.68±0.02㎎/g, 67.53±0.05㎎/g 및 121.56±0.06㎎/g을 나타내었다. As shown in Table 1, the results of the total polyphenol measurement were 50.68±0.02mg/g, 67.53±0.05mg/g, and 121.56±0.06mg/g, respectively, for the control, red pepper paste with antibacterial plant complex fermentation solution, and antibacterial plant complex fermentation solution, respectively.

2. 항산화활성(2. Antioxidant activity ( DPPHDPPH radical radical 소거능Erasing ability ))

메탄올에 0.4㎜의 농도로 용해한 DPPH 용액 160㎕와 시료 40㎕를 첨가하여 암소에서 30분간 방치한 다음 microplate reader (VERSAmax, Molecular Device, CA, USA)를 이용하여 515㎚에서 흡광도를 측정하였다. 양성 대조군으로 ascorbic acid를 사용하였다.Absorbance was measured at 515 nm using a microplate reader (VERSAmax, Molecular Device, CA, USA) by adding 160 μl of DPPH solution dissolved in methanol to a concentration of 0.4 mm and 40 μl of sample for 30 minutes in the dark. Ascorbic acid was used as a positive control.

Figure pat00002
Figure pat00002

인체 노화와 질병의 원인으로 알려진 free radical은 지질이나 단백질과 결합하여 세포막 손상, 단백질 분해, 지질 산화 및 DNA 변성 등을 일으켜 각종 성인병을 유발하고 있다. Free radicals, which are known as the cause of human aging and disease, combine with lipids or proteins to cause cell membrane damage, proteolysis, lipid oxidation, and DNA degeneration, resulting in various adult diseases.

현대에는 국민들의 건강과 예방에 대한 관심이 증가함에 따라 생체 노화를 일으키는 물질인 free radical을 제거할 수 있는 천연물에 대한연구가 활발하게 이루어지고 있다. DPPH는 전자공여능력 측정에서 비교적 안정한 라디칼을 갖는 물질로 다른 자유 라디칼들과 결합하여 안정한 복합체를 만들어 항산화 활성이 있는 물질과 반응시 라디칼이 소거되어 탈색되는데 이것을 비색 정량하여 항산화성을 검정한다. In modern times, as people's interest in health and prevention increases, research on natural products capable of removing free radicals , substances that cause bio-aging, has been actively conducted. DPPH is a material having a relatively stable radical in the measurement of electron donating ability, and when combined with other free radicals to form a stable complex, when reacted with a substance having antioxidant activity, radicals are scavenged and bleached.

고추장 및 항균식물 복합발효액의 유리래디컬 소거활성에 대한 변화를 측정한 결과는 상기 표2와 같다. Table 2 shows the results of measuring changes in the free radical scavenging activity of the red pepper paste and the antibacterial plant complex fermentation solution.

대조군 찹쌀고추장은 약 35.68%의 항산화 활성을 나타내었으며 항균식물 복합발효액 고추장은 약65.66%의 항산화 활성을 나타내었다. 대조군 찹쌀고추장에 비하여 본 발명의 항균식물 복합발효액 고추장은 약 2배 높은 항산화 활성을 나타내었다.The control glutinous rice red pepper paste showed antioxidant activity of about 35.68% and the antibacterial plant complex fermented red pepper paste showed about 65.66% antioxidant activity. Compared to the control glutinous rice pepper paste, the antibacterial plant complex fermented red pepper paste of the present invention exhibited about 2 times higher antioxidant activity.

3. 항균실험3. Antibacterial experiment

그람양성균주인 Staphylococcus aureus(S. aureus)와 그람음성균주인 Escherichia Coli(E. Coli)를 nutrient agar에 배양하였다. 1.0×104 CFU/ml로 조절된 균액을 한천배지에 100㎕씩 균일하게 도말하였다. 직경 8㎜의 멸균된 paper disk를 균액이 도말된 한천배지에 올려두고 음성대조군인 증류수, 양성대조군인 자몽종자추출물과 시료를 20㎕씩 흡수시킨 후, 37℃ 배양기에서 24시간 배양시켰다.Gram-positive strains Staphylococcus aureus (S. aureus) and Gram-negative strains Escherichia Coli (E. Coli) were cultured in nutrient agar. The fungus adjusted to 1.0×10 4 CFU/ml was plated uniformly in 100 μl on agar medium. A sterilized paper disk with a diameter of 8 mm was placed on agar plate coated with a fungus solution, and 20 µl of the negative control distilled water and the positive control grapefruit seed extract and samples were absorbed, and then cultured for 24 hours in a 37° C. incubator.

그 후 paper disk 주변에 생성된 생육저해환(clear zone)의 직경(mm)을 아래 표3과같이 측정하여 항균 활성을 비교하였다.Then, the diameter (mm) of the growth zone (clear zone) generated around the paper disk was measured as shown in Table 3 below to compare the antibacterial activity.

Figure pat00003
Figure pat00003

paper disk 주변에 생성된 생육저해환(clear zone)의 직경(mm)을 측정하여 항균 활성을 측전한 결과, 모든 샘플에서 그람양성균주인 Staphylococcus aureus (S. aureus)에 관한 항균활성을 나타나지 않았으나 그람음성균주인 Escherichia Coli(E. Coli)에서 본 발명의 항균식물 복합발효액 첨가 고추장과 항균식물 복합발효액이 항균활성(1mm)을 나타내었다.As a result of measuring the diameter (mm) of the growth zone created around the paper disk and measuring the antibacterial activity, all samples did not show antibacterial activity against the Gram-positive strain Staphylococcus aureus (S. aureus) , but the Gram-negative bacteria Master Escherichia In Coli (E. Coli) , the red pepper paste and the antibacterial plant complex fermentation solution added with the antibacterial plant complex fermentation solution of the present invention exhibited antibacterial activity (1 mm).

4. 관능적 특성검사4. Sensory Characteristic Test

본 발명의 항균식물 복합발효액을 이용한 고추장을 가지고 관능검사요원 10명을 대상으로 시식하게 하고, 색, 향, 맛 및 전반적인 기호도를 평가하게 하였다. 5점 척도법(1점: 매우 나쁨, 2점: 나쁨, 3점: 보통, 4점: 좋음, 5점: 매우 좋음)으로 점수를 매겨 그 결과를 표 4와 같이 나타내었다.With the red pepper paste using the antibacterial plant complex fermentation solution of the present invention, 10 samples were subjected to sensory testing, and color, aroma, taste, and overall preference were evaluated. The scores were scored using a 5-point scale (1 point: very bad, 2 points: bad, 3 points: normal, 4 points: good, 5 points: very good), and the results are shown in Table 4.

Figure pat00004
Figure pat00004

상기 표4에서 알수 있는 바와 같이 본원 발명의 항균식물 보합발효액 첨가 고추장이 지중에 유통되는 C사의 찹쌀고추장에 이하여 색, 향, 맛의 기호도가 더 높게 나타남을 알 수 있다.As can be seen from Table 4, it can be seen that the red pepper paste added with the antimicrobial plant fermentation solution of the present invention exhibits a higher preference for color, flavor, and taste than the glutinous red pepper paste of C company distributed in the ground.

참고로 본원 발명의 항균식물 복합발효액 첨가 고추장은 찹쌀이 들어가지 않은 것으로 고추장 조성물이 항균식물 복합발효액과 발효 청국장 분말을 사용한 것으로서 통상의 고추장 재료와 상당한 차이를 갖는 것이며, 상기 표1 내지 표4에서 알 수 있는 바와 같이 총폴리페놀 함량, 항상활성화, 항균실험, 관능적 특성검사 실험에서 일반 유통 참쌀고추장 보다 항균식물 복합발효액 첨가 고추장이 양호한 것으로 나타났다.For reference, the red pepper paste added with the antibacterial plant complex fermentation solution of the present invention does not contain glutinous rice, and the red pepper paste composition uses the antibacterial plant complex fermentation solution and fermented cheonggukjang powder, which has a significant difference from the usual red pepper paste materials, and in Tables 1 to 4 above. As can be seen, the total polyphenol content, always activated, antibacterial test, and sensory property test showed that the red pepper paste with antibacterial plant complex fermentation solution was better than the regular red chilli pepper paste.

이하 본 발명의 첨부도면을 설명하면 다음과 같다.Hereinafter, the accompanying drawings of the present invention will be described.

도4는 본 발명의 항균식물의 복합발효액을 이용한 고추장 제조방법에 대한 공정도를 나타낸 것으로서, Figure 4 shows a process diagram for a method of manufacturing red pepper paste using a complex fermentation solution of the antibacterial plant of the present invention,

제1단계: 녹차, 매실, 질경이, 어성초, 자소엽으로 된 항균식물 준비단계, Step 1: Preparation of antibacterial plant consisting of green tea, plum, plantain, eoseongcho, and lobule,

제2단계: 항균식물을 3년간 발효한 추출물을 균등중량비로 혼합하여 6개월간 숙성시켜 복합발효액 제조단계,Step 2: Mixing the extract fermented with antibacterial plants for 3 years in equal weight ratio and maturing for 6 months to produce a complex fermentation solution,

제3단계: 콩을 발효시켜 청국장을 형성한 후 이를 건조한 다음 분말로 가공하여 청국장분말 제조단계,Step 3: Fermentation of soybeans to form Cheonggukjang, dried and processed into powder to produce Cheonggukjang powder,

제4단계: 정제수 86중량%∼96중량%, 멸치 2중량%∼4중량%, 다시마 1중량%∼3중량%, 양파 1중량%∼3중량%, 대파 1중량%∼3중량%를 혼합가열하여 육수제조 단계,Step 4: Mix 86% to 96% by weight of purified water, 2% to 4% by weight of anchovy, 1% to 3% by weight of kelp, 1% to 3% by weight of onion, and 1% to 3% by weight of green onion Heating to prepare broth,

제5단계: 복합발효액 40중량%∼50중량%, 육수 10중량%∼14중량%, 청국장분말 4중량%∼6중량%, 고춧가루 26중량%∼36중량%, 소금 6중량%∼8중량%를 혼합하여 고추장 제조단계,Step 5: 40% to 50% by weight of the complex fermentation solution, 10% to 14% by weight of broth, 4% to 6% by weight of Cheonggukjang powder, 26% to 36% by weight of red pepper powder, 6% to 8% by weight of salt Mixing red pepper paste manufacturing step,

제6공정: 제조된 고추장을 0℃∼20℃의 숙성실에서 6일∼10일간 숙성단계,Step 6: Ripening the prepared red pepper paste in a aging room at 0℃~20℃ for 6~10 days,

제7단계; 고추장을 포장하여 70℃의 물에 10∼30분간 담가 살균하는 포장 및 살균단계를 나타낸 것이다.Step 7; It shows the packaging and sterilization steps by packaging the red pepper paste and soaking it in water at 70℃ for 10 to 30 minutes.

이와 같이 본 발명의 항균식물 복합 발효액을 이용한 고추장 제조방법 기존과 같이 멥쌀가루, 찹쌀가루, 밀가루, 보리가루 등을 사용하지 않고 녹차, 매실, 질경이, 어성초, 자소엽으로 된 항균식물 발효한 항균식물 발효액과, 콩을 발효시켜 청국장을 형성한 후 이를 건조한 다음 분말로 가공하여 청국장분말과, 정제수 86중량%∼96중량%, 멸치 2중량%∼4중량%, 다시마 1중량%∼3중량%, 양파 1중량%∼3중량%, 대파 1중량%∼3중량%를 혼합가열하여 제조한 육수를 준비한 후 이의 준비된 항균식물 복합발효액 40중량%∼50중량%, 육수 10중량%∼14중량%, 청국장분말 4중량%∼6중량%, 고춧가루 26중량%∼36중량%, 소금 6중량%∼8중량%를 혼합하여 고추장을 제조하고 이를 0℃∼20℃의 숙성실에서 6일∼10일간 숙성시키는 방법으로 고추장 제조방법이 완료된다.As described above, the method of manufacturing red pepper paste using the antibacterial plant complex fermentation solution of the present invention does not use non-glutinous rice flour, glutinous rice flour, wheat flour, barley flour, etc., but is an antibacterial plant fermented with an antibacterial plant made of green tea, plum, plantain, eoseongcho, and lobule The fermentation broth and soybeans are fermented to form a cheonggukjang, dried and then processed into a powder to produce chungkukjang powder, 86% to 96% by weight of purified water, 2% to 4% by weight of anchovy, 1% to 3% by weight of kelp, After preparing the broth prepared by mixing and heating 1% by weight to 3% by weight of onion and 1% by weight to 3% by weight of onion, 40% to 50% by weight of the complex fermentation solution of the prepared antibacterial plant, 10% to 14% by weight of the broth, Cheonggukjang powder 4% to 6% by weight, red pepper powder 26% to 36% by weight, salt 6% by weight to 8% by weight to prepare red pepper paste, and aged it for 6 days to 10 days in a aging room at 0℃ to 20℃ The method of manufacturing red pepper paste is completed.

이렇게 제조된 본 발명은 기존과 같이 고추장을 햇빛 등에 익히는 과정이 생략되는 동시에 항균식물 발효액과 청국장 분말가루, 고춧가루, 육수를 주성분으로 고추장을 제조함으로 우리 몸에 이로움을 주는 기능성 고추장을 제공할 수 있게 된다.The present invention thus prepared is capable of providing a functional red pepper paste that benefits our body by preparing red pepper paste as a main component of antibacterial plant fermentation broth, cheonggukjang powder powder, red pepper powder, and broth, while omitting the process of cooking red pepper paste as sunlight. do.

도5는 본 발명의 항균식물의 복합발효액을 이용한 고추장 제조방법에 있어서 육수제조 방법을 나타낸 블럭도로서, 복합발효액 첨가 고추장 제조시 육수를 이용하기 위해 정제수 86중량%∼96중량%, 멸치 2중량%∼4중량%, 다시마 1중량%∼3중량%, 양파 1중량%∼3중량%, 대파 1중량%∼3중량%를 혼합한 다음 가열용기에서 4시간 동안 끓인다.Figure 5 is a block diagram showing a method for preparing broth in a red pepper paste manufacturing method using a complex fermentation solution of the antibacterial plant of the present invention, 86 to 96% by weight of purified water, 2 weight of anchovy to use the broth when preparing the red pepper paste added with the complex fermentation solution %-4 wt%, kelp 1 wt%-3 wt%, onion 1 wt%-3 wt%, leek 1 wt%-3 wt%, then boil for 4 hours in a heating vessel.

상기와 같이 4시간 동안 가열하여 3.5Brix가 되도록 한 후에는 이를 걸름망을 이용하여 멸치, 다심, 양파, 대파 등의 건데기를 걸러 내고 걸러진 액체에 물 2ℓ를 보충한다. 이는 1차 가열시 3.5Brix가 되도록 함으로 이를 다시 가열하면 더 진하게 농축되므로 이를 육수로 사용시 고추장의 맛을 변하게 할 수 있으므로 2ℓ물을 보충한 다음 3시간 동안 농축하여 11.4Brix의 육수를 제조한다.After heating for 4 hours to 3.5Brix as described above, filter out dried anchovies, dashi, onions, green onions, etc. using a strainer and supplement 2L of water with the filtered liquid. This is 3.5Brix during the first heating, so when it is heated again, it becomes thicker, so it can change the taste of red pepper paste when used as broth. Therefore, 2ℓ water is supplemented and concentrated for 3 hours to prepare 11.4Brix broth.

이와 같이 제조된 육수는 혼합되는 다른 첨가물의 맛에 변화를 주지 않고 깊은 맛을 내는 육수의 역할만 한다.The broth prepared in this way serves only as a broth that has a deep taste without changing the taste of other additives to be mixed.

이상에서 살펴본 바와 같이 녹차, 매실, 질경이, 어성초, 자소엽의 항균식물로 이루어진 복합발효액을 이용하여 전통 발효식품인 고추장을 제조함으로써 고추장의 섭취시에 항균식물의 효능을 함께 이용할 수 있도록 함으로 우리 몸의 기능을 균형 있게 유지할 수 있도록 하는 동시에 항균식물 성분을 오랫동안 골고루 섭취토록 함으로 각종 체내의 독소와 염증을 예방함은 물론 건강한 생활을 유지할 수 있도록 한 이점이 있다.As described above, by using a complex fermentation solution consisting of green tea, plum, plantain, eoseongcho, and lobule antibacterial plants, we make the traditional fermented food, red pepper paste, so that the effect of the antibacterial plant can be used when ingesting red pepper paste. It has the advantage of preventing the toxins and inflammation in various bodies as well as maintaining a healthy life by keeping the functions of the body balanced and eating the antibacterial plant ingredients evenly for a long time.

Claims (5)

항균식물 복합발효액 40중량%∼50중량%, 육수 10중량%∼14중량%, 청국장분말 4중량%∼6중량%, 고춧가루 26중량%∼36중량%, 소금 6중량%∼8중량%를 혼합하여 고추장을 제조 것을 특징으로 하는 항균식물 복합 발효액을 이용한 고추장 제조방법.40% to 50% by weight of the composite fermentation solution of antibacterial plants, 10% to 14% by weight of broth, 4% to 6% by weight of Cheonggukjang powder, 26% to 36% by weight of red pepper powder, and 6% to 8% by weight of salt Method for manufacturing red pepper paste using an antibacterial plant complex fermentation broth, characterized by manufacturing red pepper paste. 제1항에 있어서,
항균식물 복합발효액은 녹차, 매실, 질경이, 어성초, 자소엽으로된 항균식물을 깨끗하게 각각 선별, 세척, 건조한 다음 설탕과 1:1의 중량비로 각각 혼합하고,
상기 설탕과 혼합된 각각의 항균식물을 3년간 발효한 후 이를 압축하여 액상으로 추출한 후 균등중량비로 혼합하여 6개월간 숙성시켜 복합발효액을 제조하는 것을 특징으로 하는 항균식물 복합 발효액을 이용한 고추장 제조방법.
According to claim 1,
The antibacterial plant complex fermentation solution cleans, selects and washes and cleans the antibacterial plants of green tea, plum, plantain, eoseongcho, and lobule respectively, and then mixes them with sugar in a weight ratio of 1:1,
A method for preparing red pepper paste using an antibacterial plant complex fermentation broth, wherein each antibacterial plant mixed with the sugar is fermented for 3 years and then compressed into a liquid, then mixed in an equal weight ratio and aged for 6 months to produce a complex fermentation solution.
제1항에 있어서,
항균식물 복합 발효액을 이용한 고추장 제조방법은,
고추장 콩을 선별, 물에 불림하여 이를 증숙한 후 통상의 방법으로 2-3일간 발효시켜 청국장을 형성한 후 이를 건조시켜 분말로 가공하여 청국장 분말을 준비하는 단계;
정제수 86중량%∼96중량%, 멸치 2중량%∼4중량%, 다시마 1중량%∼3중량%, 양파 1중량%∼3중량%, 대파 1중량%∼3중량%를 혼합하여 가열용기에서 4시간 동안 끓인 후 물 2ℓ를 추가 배합하여 가열농축한 육수를 제조하는 단계;
복합발효액 40중량%∼50중량%, 육수 10중량%∼14중량%, 청국장분말 4중량%∼6중량%, 고춧가루 26중량%∼36중량%, 소금 6중량%∼8중량%를 혼합하여 고추장을 제조하는 단계;
상기 제조된 고추장을 0℃∼20℃의 숙성실에서 6일∼10일간 숙성하는 단계;
상기 숙성된고추장을 규격 파우치 또는 용기에 포장한 후 70℃의 물에 10∼30분간 담가 살균하는 단계를 포함하는 것을 특징으로 하는 항균식물 복합 발효액을 이용한 고추장 제조방법.
According to claim 1,
The method of manufacturing red pepper paste using an antibacterial plant complex fermentation broth,
Preparing red bean paste soybean paste by screening, soaking it in water, fermenting it for 2-3 days in a conventional manner, drying it, and drying it to form a powder;
Purified water 86% to 96% by weight, anchovy 2% to 4% by weight, kelp 1% to 3% by weight, onion 1% to 3% by weight, green onion 1% to 3% by weight in a mixing vessel After boiling for 4 hours, adding 2 liters of water to prepare heated and concentrated broth;
40% by weight to 50% by weight of the complex fermentation solution, 10% by weight to 14% by weight of broth, 4% by weight to 6% by weight of Cheonggukjang powder, 26% by weight to 36% by weight of red pepper powder, and 6% by weight to 8% by weight of salt Preparing a;
Aging the prepared red pepper paste in a aging room at 0°C to 20°C for 6 to 10 days;
A method of manufacturing red pepper paste using an antibacterial plant complex fermentation broth, comprising the step of sterilizing the aged red pepper paste in a standard pouch or container and soaking it in water at 70°C for 10 to 30 minutes.
제3항에 있어서,
육수를 제조하는 단계는 정제수 86중량%∼96중량%, 멸치 2중량%∼4중량%, 다시마 1중량%∼3중량%, 양파 1중량%∼3중량%, 대파 1중량%∼3중량%로 혼합하여 가열용기에서 4시간 동안 가열하여 3.5Brix 되도록한 후 이를 여과한 후 물 2ℓ를 보충한 다음 3시간 동안 농축하여 11.4Brix의 육수를 제조하는 것을 특징으로 한 항균식물 복합 발효액을 이용한 고추장 제조방법.
According to claim 3,
The step of preparing the broth is 86% to 96% by weight of purified water, 2% to 4% by weight of anchovy, 1% to 3% by weight of kelp, 1% to 3% by weight of onion, 1% to 3% by weight of green onions Mixing with and heating in a heating vessel for 4 hours to make 3.5Brix, filtering it, replenishing 2L of water, and then concentrating for 3 hours to prepare red pepper paste using an antibacterial plant complex fermentation broth, characterized by preparing broth of 11.4Brix Way.
청구항 3의 제조방법에 의하여 제조된 항균식물 복합 발효액을 이용한 고추장.Red pepper paste using an antibacterial plant complex fermentation broth prepared by the method of claim 3.
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