KR20210034498A - Method for producing pepper fermentation sauce using Lactobacillus plantarum SRCM101249 strain - Google Patents

Abstract

The present invention relates to a method for manufacturing a pepper fermentation sauce, and the pepper fermentation sauce manufactured by the method, wherein the method comprises the following steps: (1) mixing crushed red pepper, crushed cheongyang red pepper, water, and a Lactobacillus plantarum strain to prepare a pepper mixture; (2) fermenting the pepper mixture prepared in the step (1), and then filtering the same to manufacture a pepper fermentation broth; and (3) heating the pepper fermentation sauce mixed with the pepper fermentation broth manufactured in the step (2) with vinegar, sugar, water, starch, green onion concentration, onion concentrate, salt, capsaicin, and lemon juice.

Description

[Method for producing pepper fermentation sauce using Lactobacillus plantarum SRCM101249 strain]

The present invention comprises the steps of (1) preparing a pepper mixture by mixing crushed red pepper, crushed cheongyang pepper, water and Lactobacillus plantarum strain; (2) fermenting the pepper mixture prepared in step (1) and filtering to prepare a fermented pepper; And (3) heating the pepper fermentation sauce obtained by mixing the fermented red pepper broth prepared in step (2) with vinegar, sugar, water, starch, green onion concentrate, onion concentrate, salt, capsaicin, and lemon juice. It relates to a method of manufacturing a pepper fermentation sauce, characterized in that, and a pepper fermentation sauce prepared by the method.

Capsicum annuum L.) is a one-year herb belonging to the Solanaceae family. It was introduced to Korea about 400 years ago, and is a representative spice that people around the world enjoy. The domestic pepper production is 130,000 to 150,000 tons per year based on dried peppers, the production value is 1 trillion won, and the annual consumption per person is 4 kg, the world's highest level. The general nutrients of red pepper are 39.0 kcal of energy per 100 g of red pepper, 84.6% moisture, 2.6 g of protein, 1.7 g of lipid, 10.3 g of carbohydrates, 5.3 g of sugar, 0.8 g of ash, 16.0 mg of calcium, and phosphorus as minerals. It contains 56.0 mg, 0.9 mg of iron, 12.0 mg of sodium, and 284 mg of potassium, and the vitamins contain 6,466 ㎍ of vitamin A, 312 ㎍ of vitamin B1, 0.21 mg of B2, 2.1 mg of niacin, and 26 mg of vitamin C. As for the functionality, various studies have been reported on the efficacy and active ingredients of pepper, such as antibacterial action, antioxidant action, anticancer action, inhibitory action against microorganisms, and reduction of blood lipid concentration. However, most of red pepper is consumed as raw fruit or red pepper powder, and in order to increase the consumption of red pepper and increase the export volume, it is necessary to develop high value-added food processed products using red pepper. Research on the development of secondary processed products to increase storage and palatability should be proceeded promptly, and it is the time to need differentiated and high-quality strategies of domestic agricultural products tailored to the preferences of consumers.

As interest in well-being has recently increased, research on food development using natural functional materials such as herbal ingredients is being actively conducted, and it is emerging as a new trend with added functionality. The market for these sources is expected to grow larger as consumer needs for high-quality premium sources increase due to the decline in eating out due to the economic downturn and the increase in do-it-yourself (DIY)-oriented consumers.

Korean Patent No. 1415279 discloses a method of manufacturing a red pepper sauce with antioxidant properties, and Korean Patent Publication No. 2016-0051907 discloses a method of manufacturing a liquid red pepper paste sauce, but the Lactobacillus planta of the present invention It is different from the manufacturing method of chili fermentation sauce using the room SRCM101249 strain.

The present invention was conceived by the above requirements, and an object of the present invention is to select a strain capable of improving antioxidant activity and palatability while having excellent growth in a pepper fermentation broth, and using the selected strain, the type of material, It is to provide a method of manufacturing a fermented pepper sauce with excellent quality while optimizing the manufacturing conditions such as fermentation and addition amount, and the flavor and palatability of the sauce.

In order to solve the above problems, the present invention (1) crushed red pepper, crushed blue pepper, water and Lactobacillus plantarum (Lactobacillus plantarum) by mixing the strain to prepare a pepper mixture; (2) fermenting the pepper mixture prepared in step (1) and filtering to prepare a fermented pepper; And (3) heating the pepper fermentation sauce obtained by mixing the fermented red pepper broth prepared in step (2) with vinegar, sugar, water, starch, green onion concentrate, onion concentrate, salt, capsaicin, and lemon juice. It provides a method of manufacturing a pepper fermentation sauce, characterized in that.

In addition, the present invention provides a pepper fermentation sauce prepared by the above method.

The pepper fermented sauce prepared using the specific Lactobacillus plantarum strain of the present invention not only has excellent antioxidant activity compared to the conventional sauce, but also can be easily used in foods that require a spicy taste due to its spicy and spicy taste. , The umami and aroma are improved to provide a high value-added sauce to consumers.

Figure 1 is a schematic diagram of the manufacturing process of the pepper fermentation sauce of the present invention.

In order to achieve the object of the present invention, the present invention

(1) preparing a pepper mixture by mixing crushed red pepper, crushed blue pepper, water and Lactobacillus plantarum strain;

(2) fermenting the pepper mixture prepared in step (1) and filtering to prepare a fermented pepper; And

(3) To prepare, including heating the fermented pepper sauce prepared in step (2) and a mixture of vinegar, sugar, water, starch, green onion concentrate, onion concentrate, salt, capsaicin, and lemon juice. It provides a method for producing a fermented chili sauce characterized by.

In the production method of the pepper fermentation sauce of the present invention, the Lactobacillus plantarum strain is Lactobacillus plantarum (Lactobacillus plantarum) SRCM101249 strain (Accession No.: KFCC11831P), to the Korea Microbiological Conservation Center in 2019 07. It was deposited on the 10th of March. The fermentation sauce of chili using the deposited specific strain is well balanced with fermented chili sauce and flavor and taste, while the fermentation of chili is excellent in growth in the fermented product, and total polyphenols and flavonoids Specific strains that can enhance the content and antioxidant activity were selected.

In addition, in the method for producing a pepper fermentation sauce of the present invention, the pepper mixture in step (1) is preferably 10 to 15% by weight of crushed red pepper, 10 to 15% by weight of crushed blue pepper based on the total weight of the pepper mixture. , Water 72-78% by weight and Lactobacillus plantarum strains can be prepared by mixing 0.1-0.3% by weight, more preferably, based on the total weight of the pepper mixture, crushed red pepper 12.5% by weight, crushed One cheongyang pepper 12.5% by weight, water 74.8% by weight, and Lactobacillus plantarum (Lactobacillus plantarum) strain can be prepared by mixing 0.2% by weight. It is possible to prepare a fermented pepper broth using a pepper mixture mixed with the above ingredient types and blending ratios, so that the flavor and taste are more excellent, so that it is well harmonized with the sauce ingredients, thereby making it possible to prepare a sauce with improved palatability.

In addition, in the method for producing a red pepper fermentation sauce of the present invention, the fermentation of step (2) may be preferably fermented at 35 to 39°C for 20 to 28 hours, and more preferably fermented at 37°C for 24 hours. can do. Fermentation under the above-described conditions improved acidity and the number of lactic acid bacteria, so that the fermentation could be performed under conditions excellent in growth of lactic acid bacteria.

In addition, in the method for producing a pepper fermentation sauce of the present invention, the step (3) is preferably 45 to 49% by weight of pepper fermentation broth, 22 to 25% by weight of vinegar, 13 to 15% by weight of sugar based on the total weight of the pepper fermentation sauce. %, water 3.5-4.5% by weight, starch 2.2-2.6% by weight, onion concentrate 1.7-2.1% by weight, onion concentrate 1.7-2.1% by weight, salt 1.4-1.8% by weight, capsaicin 1.4-1.8% by weight, and lemon juice 1.4- The pepper fermentation sauce blended in 1.8% by weight can be heated, and more preferably, based on the total weight of the pepper fermentation sauce, the pepper fermentation broth 47.2% by weight, vinegar 23.6% by weight, sugar 14.1% by weight, water 4.1% by weight, starch 2.4 A pepper fermentation sauce formulated with weight %, Japanese leek concentrate 1.9 weight %, onion concentrate 1.9 weight %, salt 1.6 weight %, capsaicin 1.6 weight %, and lemon juice 1.6 weight% can be heated. The fermented chili sauce mixed with the above ingredients and composition ratio provided excellent taste and flavor to consumers, thereby satisfying consumers' preferences.

The manufacturing method of the pepper fermentation sauce of the present invention, more specifically

(1) Based on the total weight of the pepper mixture, pulverized red pepper 10-15% by weight, crushed blue pepper 10-15% by weight, water 72-78% by weight, and Lactobacillus plantarum SRCM101249 strain (accession number : KFCC11831P) preparing a pepper mixture by mixing 0.1 to 0.3% by weight;

(2) fermenting the pepper mixture prepared in step (1) at 35 to 39° C. for 20 to 28 hours and filtering to prepare a fermented pepper; And

(3) Based on the total weight of the pepper fermentation sauce, 45 to 49% by weight of the pepper fermentation broth prepared in step (2) and 22 to 25% by weight of vinegar, 13 to 15% by weight of sugar, 3.5 to 4.5% by weight of water, and 2.2 of starch -2.6% by weight, Japanese leek concentrate 1.7-2.1% by weight, onion concentrate 1.7-2.1% by weight, salt 1.4-1.8% by weight, capsaicin 1.4-1.8% by weight and lemon juice 1.4-1.8% by weight It may include the step of,

More specifically

(1) Based on the total weight of the pepper mixture, 12.5% by weight of crushed red pepper, 12.5% by weight of crushed blue pepper, 74.8% by weight of water and Lactobacillus plantarum (Lactobacillus plantarum) SRCM101249 strain (accession number: KFCC11831P) 0.2% by weight Preparing a pepper mixture by mixing;

(2) fermenting the pepper mixture prepared in step (1) at 37° C. for 24 hours and filtering to prepare a fermented pepper broth; And

(3) Based on the total weight of the red pepper fermentation sauce, 47.2% by weight of the pepper fermentation broth prepared in step (2) and 23.6% by weight of vinegar, 14.1% by weight of sugar, 4.1% by weight of water, 2.4% by weight of starch, 1.9% by weight of green onion concentrate , Onion concentrate 1.9% by weight, salt 1.6% by weight, capsaicin 1.6% by weight, and lemon juice may include the step of heating the fermented chili sauce blended with 1.6% by weight.

The present invention also provides a pepper fermentation sauce prepared by the above method. The fermented chili sauce of the present invention can be used for stir-fried chicken, tteokbokki, steamed back ribs, and stir-fried octopus, which are foods requiring spicy taste, but are not limited thereto.

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

Manufacturing example 1. red pepper Fermentation broth Fermented chili sauce

(1) Based on the total weight of the pepper mixture, 12.5% by weight of crushed red pepper, 12.5% by weight of crushed green pepper, 74.8% by weight of purified water, and Lactobacillus plantarum of ^{10 6-7} CFU/mL concentration SRCM101249 strain 0.2% by weight was mixed to prepare a red pepper mixture.

(2) The pepper mixture prepared in step (1) was fermented at 37° C. for 24 hours and filtered to prepare a fermented pepper.

(3) Based on the total weight of the pepper fermentation sauce, 47.2% by weight of the pepper fermentation broth prepared in step (2) and 23.6% by weight of vinegar, 14.1% by weight of sugar, 2.7% by weight of purified water, 2.4% by weight of starch, 1.9% by weight of green onion concentrate , 1.9% by weight of onion concentrate, 1.6% by weight of salt, 1.6% by weight of capsaicin, and 1.6% by weight of lemon juice were prepared.

(4) Mixing the fermented pepper, sugar, purified water, green onion concentrate, onion concentrate, salt, capsaicin, lemon juice, and vinegar (half amount of the above blending ratio, 11.8% by weight) prepared in step (3) above, and then at 90° C. for 10 minutes After heating during, 11.8% by weight of vinegar and starch were added, followed by heating at 90° C. for 3 minutes.

Experiment method

1. Antioxidant compound content

① Total phenolic compound content

The total phenolic content (TPC) was measured using the method of ISO 14502-1 (2005). 20 µl of a sample and 100 µl of 10% Folin-ciocalteu'phenol reagent were added to a 96-well plate and reacted for 3 minutes, followed by adding 80 µl of _{7.5% Na 2} CO _3. After reacting the reaction solution in the dark (23° C., 1 hour), the absorbance was measured at 765 nm, and the content calculated using gallic acid as a standard was expressed as µg gallic acid per 1 mL of sample.

② Total flavonoid content

The total flavonoid content was measured using the AOAC (1990) method. To 0.5 mL of the sample, 0.1 mL of 10% aluminum nitrate, 0.1 mL of 1M potassium acetate, and 4.3 mL of ethanol were sequentially added, mixed, and allowed to stand at room temperature for 40 minutes to react, and absorbance was measured at 450 nm. As a standard, the total flavonoid content of the sample extract was calculated from a standard calibration curve obtained by analyzing quercetin in the same manner as the sample, and the total flavonoid content was expressed as µg Quercetin equivalent per 1 mL of the sample.

2. Antioxidant activity

① ABTS radical scavenging ability

ABTS radical scavenging ability was measured using the method of Le et al. (2017). The ABTS radical solution used in the analysis was mixed with 7 mM ABTS solution and 2.45 mM potassium persulfate, reacted in the dark for 16 hours, and then the resulting ABTS radical solution was mixed with 95% ethanol to prepare a 50 μM ABTS solution. Was used. After adding 200 µl of ABTS radical solution to 10 µl of the sample and reacting for 15 minutes in the dark, absorbance was measured at 414 nm using a microplate reader, and calculated using ascorbic acid as a standard material. One content was expressed as μg ASCE per mL of sample.

Example 1. Physicochemical properties and number of lactic acid bacteria of fermented pepper broth according to fermentation conditions and strain types

In order to select a strain suitable for fermentation of pepper, each lactic acid bacteria was selected and used in its experiment (Table 1). Pepper fermentation broth is a mixture of pulverized red pepper 12.5% by weight, crushed cheongyang pepper 12.5% by weight, water 74.8% by weight, and 0.2% by weight of lactic acid bacteria. Compared.

List of experimental strains for strain selection No. Strain name strain One Weissella cibaria EJ45 2 Leuconostoc citreum EJ41 3 Leuconostoc mesenteroides EJ43 4 Lactobacillus sakei EJ49 5 Lactobacillus plantarum SRCM 101249

As a result of comparing the physicochemical properties and the number of lactic acid bacteria fermented at a fermentation temperature of 30°C, the fermented pepper broth using the Lactobacillus plantarum SRCM101249 strain had the highest acidity and the highest number of lactic acid bacteria compared to other strains (Table 2) .

Physicochemical Characteristics and Number of Lactic Acid Bacteria of Fermented Red Pepper Fermented at a Fermentation Temperature of 30℃ No. Strain Ripening period pH Acidity
(%) Salinity
(%) Sugar content
(Brix) Number of lactobacillus
(log CFU/mL) One EJ45 0 3.94 0.84 2.2 2.5 5.1 24h 3.94 0.84 2.3 2.6 4.1 2 EJ41 0 3.94 0.84 2.3 2.5 5.8 24h 3.91 0.86 2.2 2.5 3.8 3 EJ43 0 3.94 0.84 2.2 2.6 5.2 24h 3.93 0.84 2.3 2.5 5.1 4 EJ49 0 3.94 0.84 2.3 2.5 5.3 24h 3.71 0.86 2.3 2.5 5.3 5 SRCM 101249 0 3.94 0.84 2.3 2.5 5.3 24h 3.28 1.01 2.3 2.9 6.1

Similarly, in the case of the fermented pepper fermented at 37°C, the fermented pepper fermented solution using the Lactobacillus plantarum SRCM101249 strain had the highest acidity and the highest number of lactic acid bacteria (Table 3).

Physicochemical Characteristics and Number of Lactic Acid Bacteria of Fermented Red Pepper Fermented at 37℃ Fermentation Temperature No. Strain Ripening period pH Acidity
(%) Salinity
(%) Sugar content
(Brix) Number of lactobacillus
(log CFU/mL) One EJ45 0 3.94 0.84 2.2 2.5 5.1 24h 3.81 0.89 2.3 2.6 4.5 2 EJ41 0 3.94 0.84 2.3 2.5 5.8 24h 3.88 0.89 2.2 2.5 4.0 3 EJ43 0 3.94 0.84 2.2 2.6 5.2 24h 3.68 0.92 2.3 2.5 5.4 4 EJ49 0 3.94 0.84 2.3 2.5 5.3 24h 3.61 0.99 2.3 2.5 5.7 5 SRCM 101249 0 3.94 0.84 2.3 2.5 5.3 24h 3.08 1.15 2.3 2.9 7.6

Based on the above results, it was confirmed that the number of lactic acid bacteria increased to 7.6 CFU/mL when fermented for 24 hours at 37° C. rather than 30° C. during fermentation using the Lactobacillus plantarum SRCM101249 strain. It was determined at 37° C. for 24 hours.

Example 2. Antioxidant activity and preference of fermented pepper broth

In Example 1, the antioxidant activity of the pepper fermentation broth using the Lactobacillus plantarum SRCM101249 strain, which had a high number of lactic acid bacteria in the pepper fermentation broth, was measured. As a comparative example, as a result of comparing the antioxidant content and antioxidant activity of pepper fermentation broth prepared using Lactobacillus plantarum LAB1 strain and strain-free pepper fermentation broth, Lactobacillus plantarum SRCM101249 strain The pepper fermentation broth fermented by using, showed the highest total phenolic compound and total flavonoid content and antioxidant activity.

Antioxidant Activity of Fermented Red Pepper Types of fermented pepper broth Fermentation time Total polyphenol content
(㎍ GAE/mL) Total flavonoid content
(㎍ QAE/mL) ABTS activity
(㎍ ASCE/mL) No strain used 0 312.80±2.46 410.12±7.41 697.88±12.48 24h 310.80±2.46 409.10±6.24 696.52±15.48 SRCM101249 0 313.72±1.23 409.24±2.41 695.41±7.42 24h 332.69±11.77 502.89±32.08 752.02±10.70 LAB1 0 314.08±2.41 409.56±2.85 696.82±10.25 24h 315.20±5.40 412.36±5.78 699.02±7.85

In addition, in terms of preference, the fermented pepper fermented broth fermented using the SRCM101249 strain showed the highest score.

Preference of fermented pepper Type of fermentation broth No strain used SRCM101249 LAB1 Overall preference 3.08 4.22 3.40

As a result, pepper fermentation broth fermented with SRCM101249 strain improved antioxidant and antioxidant activity after fermentation and higher palatability than before fermentation, and finally, Lactobacillus plantarum , SRCM101249 (deposited as a strain suitable for producing pepper fermentation broth). No.: KFCC11831P) strain was selected.

Example 3. Pepper Fermentation broth Formulation ratio determination

Sensory evaluation was performed with the fermentation broth fermented at 37° C. for 24 hours with a mixture of peppers blended at the blending ratio of Table 6 with the Lactobacillus plantarum SRCM101249 strain selected through Examples 1 and 2. The sensory evaluation was conducted with 24 trained researchers, after explaining to recognize the purpose of the experiment and sensory quality factors, they were asked to select the more preferred fermented pepper from the three fermented peppers.

Mixing ratio of raw materials for the production of fermented pepper (% by weight) Material name Mixing Ratio 1 Mixing ratio 2 Mixing ratio 3 Green pepper 12.5 - 6.25 Red pepper 12.5 12.5 12.5 Cheongyang Pepper - 12.5 6.25 Purified water 74.8 74.8 74.8 Lactobacillus 0.2 0.2 0.2

As a result, it was confirmed that the pepper fermentation broth using the pepper mixture blended with the blending ratio 2 was most preferred.

Preference result according to the mixing ratio of chili mixture Types of fermented pepper broth Mixing Ratio 1 Mixing ratio 2 Mixing Ratio 3 preference 17.5% 70.0% 12.5%

Example 4. Selection of the blending ratio of fermented chili sauce

Using the optimum fermentation broth determined in Example 3, sensory evaluation was conducted with a sauce prepared by mixing three types of pepper fermentation sauces at the mixing ratio of Table 8 below. The sensory evaluation was evaluated using a 5-point scale (1 point-very dislike, 3-normal, 5-very good) for 24 researchers trained for spicy taste and overall acceptability.

Mixing ratio for the production of chili fermented sauce Material name Mixing Ratio 1 Mixing ratio 2 Mixing ratio 3 Pepper lactic acid bacteria fermentation liquid 43.2 47.2 50.2 vinegar 27.6 23.6 21.6 Sugar 11.1 14.1 16.1 Purified water 3.1 4.1 5.1 Starch 3.4 2.4 1.4 Leek concentrate 2.9 1.9 0.9 Onion concentrate 2.9 1.9 0.9 Salt 2.6 1.6 0.6 Capsaicin 0.6 1.6 2.6 Lemon juice 2.6 1.6 0.6 Sum 100 100 100

The sensory evaluation results of the three fermented pepper sauces are shown in Table 9. As a result, in the evaluation of the chili fermentation sauce formulation ratio 2, the appropriate spicy taste was harmonized, and the score of the overall acceptability was the highest. Accordingly, the blending ratio 2 was finally selected as the optimal blending ratio.

Sensory evaluation results of three kinds of fermented chili sauce No. Chili fermented sauce Spicy intensity Overall preference One Mixing Ratio 1 3.07 3.52 2 Mixing ratio 2 3.68 4.81 3 Mixing ratio 3 4.74 3.70

Example 5. Pepper fermentation source pH and acidity

The pH and acidity of the pepper fermentation sauce of Preparation Example 1 are shown in Table 10 below. Finally, the pH of the pepper fermentation sauce was 2.98 and the acidity was confirmed to be 3.21%.

Pepper fermentation sauce pH and acidity Chili fermented sauce pH Acidity (%) Mixing ratio 2 2.98 3.21

Korea Microorganism Conservation Center (domestic) KFCC11831P 20190710

Claims (4)

(1) preparing a pepper mixture by mixing crushed red pepper, crushed blue pepper, water and Lactobacillus plantarum strain;
(2) fermenting the pepper mixture prepared in step (1) and filtering to prepare a fermented pepper; And
(3) To prepare, including heating a pepper fermentation sauce obtained by mixing the fermented red pepper broth prepared in step (2) with vinegar, sugar, water, starch, green onion concentrate, onion concentrate, salt, capsaicin, and lemon juice. Method for producing a fermented pepper sauce, characterized in that. The method of claim 1, wherein the Lactobacillus plantarum strain is Lactobacillus plantarum SRCM101249 strain (accession number: KFCC11831P). The method of claim 2,
(1) Based on the total weight of the pepper mixture, pulverized red pepper 10-15% by weight, crushed blue pepper 10-15% by weight, water 72-78% by weight, and Lactobacillus plantarum SRCM101249 strain (accession number : KFCC11831P) preparing a pepper mixture by mixing 0.1 to 0.3% by weight;
(2) fermenting the pepper mixture prepared in step (1) at 35 to 39° C. for 20 to 28 hours and filtering to prepare a fermented pepper; And
(3) Based on the total weight of the pepper fermentation sauce, 45 to 49% by weight of the pepper fermentation broth prepared in step (2) and 22 to 25% by weight of vinegar, 13 to 15% by weight of sugar, 3.5 to 4.5% by weight of water, and 2.2 of starch -2.6% by weight, Japanese leek concentrate 1.7-2.1% by weight, onion concentrate 1.7-2.1% by weight, salt 1.4-1.8% by weight, capsaicin 1.4-1.8% by weight and lemon juice 1.4-1.8% by weight Method for producing a pepper fermentation sauce, characterized in that for producing, including the step of. The fermented red pepper sauce prepared by the method of any one of claims 1 to 3.

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