KR20210028851A - Seasoned soybean paste comprising Krill oil and Preparing method thereof - Google Patents

Abstract

The present invention relates to krill oil ssamjang, and to a production method thereof and, more specifically, to krill oil ssamjang comprising ssamjang base and krill oil, wherein the ssamjang base includes soybean paste, red pepper paste, red pepper powder, starch syrup and sesame, and to a production method thereof. According to the krill oil ssamjang and production method thereof according to the present invention, the krill oil ssamjang is rich in nutrients, has a high sensory preference due to excellent flavor, has excellent nutritional properties due to rich omega-3, and has excellent preservation.

Description

Krill oil ssamjang and its manufacturing method {Seasoned soybean paste comprising Krill oil and Preparing method thereof}

The present invention relates to krill oil ssamjang and its manufacturing method, and more particularly, to a krill oil ssamjang having excellent flavor, rich nutritional content, and excellent preservation properties by including a ssamjang base and krill oil, and a method of manufacturing the same. will be.

In Korea, the ssam culture has developed considerably from ancient times and is now reaching the present age. Ssam is a method of eating various vegetables stacked with rice or meat or other foods stacked on vegetables. In order to make the ssam taste more delicious, it is common to eat with red pepper paste, soybean paste, or ssamjang.

As described above, ssam is a traditional food in Korea that is enjoyed by anyone of all ages. Especially, various types of vegetables and wild vegetables contain various nutrients, so it is effective in preventing obesity and adult diseases, which are the problems of modern people. Because of that, it is attracting attention as a health food.

Ssamjang refers to the seasoning that is eaten with ssam.It is widely used to eat ssamjang with leafy vegetables or vegetables as the main ingredient, and seasoning ingredients such as red pepper paste, garlic, ginger, and pepper are added. It is a seasoning food unique to Korea that is manufactured. In the classification of the food code, the ssamjang is classified as mixed paste among paste foods.

Conventional ssamjang as described above has a problem in that its taste is limited, and various nutrients cannot be evenly ingested due to lack of nutrients.

On the other hand, krill is a kind of plankton belonging to the order Euhausiaceae, and is also referred to as ‘out-sea puppet,’ meaning that he lives in the distant sea. About 85 kinds of krill live all over the world, of which about 11 kinds are found in Korea, and the Southern Ocean is the main habitat because it mainly likes the ice sea surrounding Antarctica.

In Korea, krill is called'krill shrimp' and'antarctic shrimp', but krill is not a shrimp, but a kind of zooplankton, and its length is as large as 4-6 cm. It occupies a very important position in the food chain of the Antarctic Sea ecosystem, such as feeding birds, seals, and fish.

In recent years, krill is in the spotlight as a food and useful resource in the future because it is rich in resources and contains a large amount of essential nutrients and ingredients useful for the human body. Among them, the oil extracted from krill, that is, krill oil, contains a high concentration of omega-3 and is characterized by excellent antioxidant effects.

On the other hand, as a prior art for ssamjang, Korean Patent Registration No. 10-1250986 discloses a method of manufacturing colored corn ssamjang, and Korean Patent Application Publication No. 10-2004-0064087 discloses a method of manufacturing ssamjang for meat, Korean Patent No. No. 10-1613840 discloses ssamjang added with subcritical mushroom extract and its manufacturing method.

However, there has not been published a method of enhancing the flavor of ssamjang by using krill oil anywhere in the past.

KR 10-1250986 B1 KR 10-2004-0064087 A KR 10-1613840 B1

Accordingly, an object of the present invention is to provide a krill oil ssamjang, which is rich in nutrients, has high preservation properties, and has excellent palatability when added with ssam, and a method for manufacturing the same.

The krill oil ssamjang of the present invention for achieving the above object includes a ssamjang base and krill oil, and the ssamjang base is characterized in that it contains soybean paste, red pepper paste, red pepper powder, starch syrup and sesame seeds.

In addition, it characterized in that it comprises 0.1 to 1 parts by weight of the krill oil based on 100 parts by weight of the ssamjang base.

In addition, it further comprises 1 to 10 parts by weight of the fermented cabbage, wherein the fermented cabbage is a process of mixing the cabbage and water and heating it at a temperature of 100 to 130°C for 3 to 5 hours, and the heated It characterized in that it is manufactured including a process of cooling the heated material, mixing the lactic acid bacteria with the cooled cooling material, fermenting at 20-40° C. for 8-12 hours, and filtering the fermented fermented product. do.

In addition, it further includes 1 to 10 parts by weight of tomato paste and 1 to 10 parts by weight of fermented corn, wherein the fermented corn is mixed with corn roe and water, and heated for 3 to 5 hours at a temperature of 100 to 130°C. Including a process, a process of cooling the heated material, mixing the lactic acid bacteria in the cooled cooling material, fermenting at 20-40° C. for 8-12 hours, and filtering the fermented fermented product. It characterized in that it is manufactured by.

The method for producing krill oil ssamjang according to the present invention comprises the steps of preparing a ssamjang base containing soybean paste, red pepper paste, red pepper powder, starch syrup, and sesame seeds, and mixing krill oil with the prepared ssamjang base. do.

In the mixing step, 0.1 to 1 parts by weight of krill oil and 1 to 10 parts by weight of the fermented drop of cabbage are mixed with 100 parts by weight of the prepared ssamjang base, but the fermented drop of cabbage is mixed with the drop of cabbage and water, The process of heating it at a temperature of 100 to 130°C for 3 to 5 hours, cooling the heated product, mixing lactic acid bacteria with the cooled coolant, and fermenting it at 20 to 40°C for 8 to 12 hours It characterized in that it is manufactured including a process and a process of filtering the fermented fermented product.

In the mixing step, 1 to 10 parts by weight of tomato paste and 1 to 10 parts by weight of fermented corn are further mixed, but the fermented corn is mixed with corn kernels and water, and the mixture is 3 to 130°C at a temperature of 100 to 130°C. The process of heating for 5 hours, the process of cooling the heated material, mixing the lactic acid bacteria in the cooled cooling material, and fermenting for 8-12 hours at 20-40°C, and filtering the fermented product It characterized in that it is manufactured, including the process of.

According to the krill oil ssamjang and its manufacturing method according to the present invention, there is an advantage in that it is rich in nutrients, exhibits excellent flavor, has high sensory acceptability, is rich in omega-3, and has excellent nutritional properties and excellent preservation properties.

Hereinafter, the present invention will be described in detail.

Krill oil ssamjang according to the present invention is characterized in that it comprises a ssamjang base and krill oil. That is, through the krill oil, nutritional properties, functional properties, and preservation properties are improved.

The ssamjang base used in the present invention includes soybean paste, red pepper paste, red pepper powder, starch syrup, and sesame seeds, which are conventionally known. Therefore, the ssamjang base is not limited in its blending ratio, and it is sufficient to mix the ssamjang base to a known degree. For example, you can mix 20 to 30% by weight of red pepper paste, 5 to 10% by weight of red pepper powder, 5 to 10% by weight of starch syrup, 5 to 10% by weight of sesame, and the balance of miso, and limit types of soybean paste, red pepper paste, and red pepper powder. I don't even do it.

As described above, the krill oil, as described above, not only enhances the functionality of ssamjang, but also improves nutritional properties by being rich in omega 3 and EPA, and increases preservation through an excellent antioxidant effect. In addition, the krill oil, unlike other oil types, has a high phospholipid content, so even if it is mixed with the ssamjang base, oil-water separation does not occur, and the krill oil functions to soften the strong flavor inherent in ssamjang. Any known krill oil may be used irrespective of the extraction method.

In the present invention, the krill oil is included in an amount of 0.1 to 1 parts by weight based on 100 parts by weight of the ssamjang base.If the krill oil is less than 0.1 parts by weight, the effect is insignificant, it is difficult to improve the sensory properties, and if it exceeds 1 part by weight, it is rather This is because there are disadvantages such as lowering the overall flavor and increasing the price.

That is, the ssamjang containing the ssamjang base and krill oil of the present invention has a soft and savory flavor that not only improves the overall organoleptic properties, but also helps maintain the health of the eater by being rich in nutrients, and improves the preservation properties to facilitate distribution. It has the advantage of facilitating it.

In addition, the present invention may further include 1 to 10 parts by weight of fermented cabbage with respect to 100 parts by weight of the ssamjang base in order to further improve the sensory properties of the ssamjang and further improve its nutritional properties.

The fermented sauerkraut gives a soft flavor to the ssamjang and serves to double the sensory properties through the interaction with krill oil.

In the present invention, the fermented cabbage is a process of mixing cabbage and water, heating it at a temperature of 100 to 130°C for 3 to 5 hours, cooling the heated material, and cooling the cooled It is prepared by mixing lactic acid bacteria with water, fermenting at 20 to 40°C for 8 to 12 hours, and filtering the fermented fermented product.

More specifically, first, the cabbage is washed clean, and then heated by mixing it with water. Here, the amount of water used is about 5 to 10 times the weight of the cabbage, and the heating is sufficient to heat for 3 to 5 hours at a temperature of about 100 to 130°C using a high-temperature pressure-type water bath.

Next, the heated material is naturally cooled. In the present invention, rather than forced cooling, it is preferable to allow natural cooling for 10 hours or more by allowing it to stand at room temperature, in order to sufficiently extract the active ingredient through natural cooling. However, this cooling method is not limited.

In addition, lactic acid bacteria are mixed with the cooled cooling water and fermented. At this time, as the lactic acid bacteria, Lactobacillus spp and Leuconostoc spp strains, more specifically Lactobacillus fermentum, Lactobacillus brevis, Lactobacillus plantarum (Lactobacillus plantarum), Lactobacillus reuteri, Lactobcillus casei, Lactobcillussakei, Lactobcillus lactis, Lactobacillus lactis, Lactobacillus reuteri, Lactobacillus r. One or more strains of Exidophilus (Lactobcillus acidophilus), Lactobcillus thermophilus, and Leuconostoc mesenteroides may be used. The inoculation of the lactic acid bacteria is because the number of bacteria at the initial stage of inoculation is 10 ⁵ ~ 10 ⁸ cfu/g. If the amount is too small, fermentation does not occur sufficiently, and if the amount is excessive, over-fermentation may result in a sour scent.

In addition, in the fermentation, if the temperature is too low or the time is too short, the fermentation does not proceed smoothly, and if the temperature is too high or the time is too long, the fermentation is over-fermented to give a sour taste, so it is preferable to ferment for 8 to 12 hours at 20 to 40°C.

Next, the fermentation broth is filtered through various conventionally known methods to filter out foreign substances in the fermentation broth. And it is natural that the filtered fermentation broth can be dried as needed.

In addition, ssamjang according to the present invention may further include 1 to 10 parts by weight of tomato paste and 1 to 10 parts by weight of fermented corn based on 100 parts by weight of the ssamjang base. This is because if the tomato paste is further included, the umami taste is remarkably increased, and the corn fermented product also increases the umami taste and adds flavor.

As the tomato paste, any of the conventionally published ones can be used.

In addition, the fermented corn is a process of mixing corn roe and water, heating it at a temperature of 100 to 130°C for 3 to 5 hours, cooling the heated product, and lactic acid bacteria in the cooled cooling product. It is prepared including a process of mixing and fermenting at 20-40° C. for 8-12 hours, and filtering the fermented fermented product. That is, the method of manufacturing the fermented corn is the same as the method of manufacturing the cherry cabbage, and detailed descriptions thereof will be omitted.

Hereinafter, a method for manufacturing ssamjang according to the present invention will be described in detail.

The method for preparing ssamjang according to the present invention comprises the steps of preparing a ssamjang base containing soybean paste, red pepper paste, red pepper powder, starch syrup, and sesame seeds, and mixing krill oil with the prepared ssamjang base.

Preparing a ssamjang base containing soybean paste, red pepper paste, red pepper powder, starch syrup, and sesame seeds.

First, a ssamjang base containing soybean paste, red pepper paste, red pepper powder, starch syrup, and sesame seeds is prepared. Here, the blending ratio of the ssamjang base is not limited, but for example, 20 to 30% by weight of red pepper paste, 5 to 10% by weight of red pepper powder, 5 to 10% by weight of starch syrup, 5 to 10% by weight of sesame seeds, and the balance of miso may be mixed. In addition, it is natural that other known ingredients such as garlic and green onions may be further included.

Mixing krill oil in the prepared ssamjang base.

Next, krill oil is mixed with the prepared ssamjang base.

As described above, the krill oil not only enhances the organoleptic properties of ssamjang, but also improves nutritional properties by being rich in omega 3 and EPA, and enhances preservation through excellent antioxidant effects.

In addition, in this step, it is also possible to further mix the fermented cabbage with the krill oil. The fermented sauerkraut also serves to improve flavor, and since this has been sufficiently described above, a detailed description thereof will be omitted.

In addition, in this step, tomato paste and fermented corn may also be mixed to increase the umami taste, and this has been sufficiently described above, and thus a detailed description thereof will be omitted.

At this time, the mixing ratio of the ssamjang base, krill oil, fermented cabbage, tomato paste, and fermented corn is 0.1 to 1 parts by weight of the krill oil, 1 to 10 parts by weight of fermented cabbage, based on 100 parts by weight of the ssamjang base, It is preferable that it is about 1 to 10 parts by weight of tomato paste and 1 to 10 parts by weight of fermented corn.

The krill oil ssamjang of the present invention prepared by the above method has the advantage of being rich in taste, soft, rich in various nutrients, and excellent preservation.

Hereinafter, the present invention will be described in more detail through examples.

(Example 1)

500g of miso paste, 260g of red pepper paste, 80g of red pepper powder, 80g of starch syrup, and 80g of sesame were mixed to prepare a ssamjang base. And ssamjang was prepared by mixing 3g of krill oil with 1kg of the prepared ssamjang base.

(Example 2)

It was carried out in the same manner as in Example 1, but when krill oil was mixed, 50 g of fermented cabbage was mixed together.

At this time, the fermented cabbage was prepared and used as follows. 500 g of kohlrabi cabbage and 3.5 kg of purified water were put into a hot-pressure bath, extracted by heating at 120° C. for 4 hours, and then naturally cooled at room temperature for 12 hours. And Lactobacillus plantarum (Lactobacillus plantarum) was inoculated to 10 ⁵ cfu/g initial inoculation to 1 kg of this extract, and fermented for 12 hours at a temperature of 30° C. in a dry fermentor. This was filtered through a filter cloth to remove foreign substances.

(Example 3)

It was carried out in the same manner as in Example 2, but when krill oil was mixed, 50g of tomato paste and 50g of fermented corn were mixed together.

At this time, the fermented corn was prepared and used as follows. 500 g of corn kernels and 3.5 kg of purified water were added to a high-temperature pressure bath, extracted by heating at 120° C. for 4 hours, and then naturally cooled at room temperature for 12 hours. And Lactobacillus plantarum (Lactobacillus plantarum) was inoculated to 10 ⁵ cfu/g initial inoculation to 1 kg of this extract, and fermented for 12 hours at a temperature of 30° C. in a dry fermentor. This was filtered through a filter cloth to remove foreign substances.

(Comparative Example 1)

Ssamjang was prepared by mixing 500g of soybean paste, 260g of red pepper paste, 80g of red pepper powder, 80g of starch syrup, 80g of sesame and 50g of sesame oil.

(Sensory evaluation)

In order to perform the sensory test for Examples 1 to 3 and Comparative Example 1, taste, texture, aroma, and overall acceptability were investigated using a 9-point scoring method for sensory properties of 30 trained panelists, and in very good cases 9 points for and 1 point for very dislikes. The score was evaluated as decreasing sequentially, and the average value was rounded off to the second decimal place.

In the sensory evaluation, each time the evaluation of one sample was completed, the mouth was washed with water, and after 10 minutes had elapsed, the next sample was evaluated. And the average value of the sensory evaluation is summarized in Table 1 below.

Sensory evaluation result division flavor Texture incense Preference Example 1 7.2 6.3 7.5 7.5 Example 2 7.8 6.8 8.5 7.9 Example 3 8.0 7.0 8.2 8.1 Comparative Example 1 4.9 5.1 5.2 5.3

As can be seen in Table 1, it was confirmed that the krill ssamjang of Examples 1 to 3 according to the present invention exhibits superior taste, texture, aroma, and preference compared to the ssamjang of Comparative Example 1.

As the specific parts of the present invention have been described in detail above, it is clear that these specific techniques are only preferred embodiments for those of ordinary skill in the art, and the scope of the present invention is not limited thereto. Accordingly, it will be said that the substantial scope of the present invention is defined by the appended claims and their equivalents.

Claims (6)

Contains ssamjang base and krill oil,
The ssamjang base is krill oil ssamjang, characterized in that it comprises soybean paste, red pepper paste, red pepper powder, starch syrup, and sesame.
The method of claim 1,
The ssamjang base Krill oil ssamjang, characterized in that containing 0.1 to 1 parts by weight of the krill oil.
The method of claim 2,
Further including 1 to 10 parts by weight of fermented cabbage,
The fermented cabbage,
The process of mixing cabbage and water and heating it at a temperature of 100 to 130°C for 3 to 5 hours,
A process of cooling the heated material,
The process of mixing lactic acid bacteria in the cooled cooling water and fermenting at 20 to 40°C for 8 to 12 hours,
Krill oil ssamjang, characterized in that produced including the process of filtering the fermented fermented product.
The method of claim 3,
Including 1 to 10 parts by weight of tomato paste and 1 to 10 parts by weight of fermented corn,
The fermented corn is,
The process of mixing corn kernels and water and heating it at a temperature of 100 to 130°C for 3 to 5 hours,
A process of cooling the heated material,
The process of mixing lactic acid bacteria in the cooled cooling water and fermenting at 20 to 40°C for 8 to 12 hours,
Krill oil ssamjang, characterized in that produced including the process of filtering the fermented fermented product.
Preparing a ssamjang base containing soybean paste, red pepper paste, red pepper powder, starch syrup, and sesame seeds, and
Including the step of mixing krill oil in the prepared ssamjang base,
The mixing step,
Mixing 0.1 to 1 parts by weight of krill oil and 1 to 10 parts by weight of fermented sauerkraut with 100 parts by weight of the prepared ssamjang base,
The fermented cabbage,
The process of mixing cabbage and water and heating it at a temperature of 100 to 130°C for 3 to 5 hours,
A process of cooling the heated material,
The process of mixing lactic acid bacteria in the cooled cooling water and fermenting at 20 to 40°C for 8 to 12 hours,
A method for producing krill oil ssamjang, characterized in that it is produced including the process of filtering the fermented fermented product.
The method of claim 5,
The mixing step,
1 to 10 parts by weight of tomato paste and 1 to 10 parts by weight of fermented corn are further mixed,
The fermented corn is,
The process of mixing corn kernels and water and heating it at a temperature of 100 to 130°C for 3 to 5 hours,
A process of cooling the heated material,
The process of mixing lactic acid bacteria in the cooled cooling water and fermenting at 20 to 40°C for 8 to 12 hours,
A method for producing krill oil ssamjang, characterized in that it is produced including the process of filtering the fermented fermented product.