KR20210083977A - Preparation method of gochujang with lotus leaf - Google Patents

Abstract

The present invention relates to a method for producing red pepper paste to which lotus leaves are added. The red pepper paste produced according to the present invention exhibits excellent antioxidant efficacy by adding lotus leaves, and can help to control blood sugar by inhibiting α-glucosidase activity.

Description

Preparation method of gochujang with lotus leaf

The present invention relates to a method for producing red pepper paste to which lotus leaf powder is added, and more particularly, to a method for producing red pepper paste to which antioxidant activity is added.

Gochujang is a fermented food unique to Korea in which red pepper powder is mixed with soybeans and starch. The quality of gochujang varies greatly depending on the raw materials for manufacturing, mixing ratio, soaking method, and soaking time. The manufacturing method is different for each region and household without a specific standard, and has been changed along with the changes of the times. The quality evaluation method is also diverse, and the evaluation criteria are different depending on the individual and use, such as color, unique spicy and sweet taste, savory and spicy flavor, dissolvability in water during cooking, and viscosity. The taste of red pepper paste is based on the fermented product produced by decomposition of the mixed raw and subsidiary ingredients rather than the mixing of raw and subsidiary ingredients. Consumers' criteria for choosing gochujang has also changed with the changes of the times, and functionality is as important as sensory characteristics such as taste, color, and fragrance. Accordingly, research on the production of red pepper paste by adding functional food materials having various pharmacological effects is being conducted as a way to improve the functionality of red pepper paste and increase added value.

The lotus leaf contains various physiologically active substances such as alkaloids such as nelumboside, roemerine, nuciferin, armepavine, N-nornuciferine, pronuciferine, DN-methylcoclaurine, and liriodenine, and aromatic acids such as gallic acid and methyl gallate, and quercetin. It contains a large amount of flavonoids such as isoquercitrin, hyperoside, rutin, and kaempferol, and is known to have physiologically active functions such as antioxidant, lipid lowering, anti-obesity, and glucose-stimulating insulin secretion promotion. Lotus leaves are composed of carbohydrates 63.8%, protein 16.9%, lipids 1.0%, and crude flour 9.3%, and the calcium content is more than 20 times higher than that of green tea.

Research using lotus leaves as a functional food material was conducted, and it was also used in the manufacture of red pepper paste. For example, red pepper paste containing a lotus leaf extract having an effect of preventing food poisoning by inhibiting the growth of food poisoning bacteria is disclosed in Korean Patent Application Laid-Open No. 10-2010-0018866. However, in the present invention, the lotus leaf extraction process is required, which is cumbersome during manufacture, and only the food poisoning bacteria inhibiting activity is disclosed, but other physiological functions are not disclosed. Korean Patent Registration No. 10-1962385 uses lotus leaf and yulpi in red pepper paste together to suppress the unique odor of each raw material, thereby reducing the unfavorable fermented flavor, but merely improving the flavor. As another example, Korean Patent Laid-Open Patent No. 10- No. 2016-0050290 relates to the invention of hot pepper paste, and although it contains lotus, the efficacy due to the addition of the lotus is not disclosed. Although the lotus leaf is used for the production of red pepper paste as described above, it is still insufficient in terms of functionality.

Korean Patent Publication No. 10-2010-0018866 Korean Patent No. 10-1962385 Korean Patent Publication No. 10-2016-0050290

In order to solve the above problems, an object of the present invention is to provide a red pepper paste prepared according to the method for producing red pepper paste having excellent antioxidant efficacy by exhibiting the functionality of lotus leaves.

The present invention comprises the steps of 1) immersing glutinous rice in water; 2) removing the water from the glutinous rice and then steaming to make it luxurious; 3) cooling the glutinous rice to room temperature, adding water, and heating the water to a temperature of 60°C; 4) saccharification by adding malt powder; 5) concentrating the prepared saccharification solution; 6) mixing lotus leaf powder, salt, soybean powder, red pepper powder and water; And 7) the step of aging; provides a method for producing red pepper paste containing lotus leaf powder.

The lotus leaf powder is characterized in that it contains 1 to 11 parts by weight based on 100 parts by weight of red pepper paste excluding water.

The steaming process is performed for 20 minutes to 1 hour, and the aging is characterized in that it is performed at 15 to 30° C. for 15 to 120 days.

In addition, the present invention provides lotus leaf powder-added red pepper paste produced by the above manufacturing method, and the lotus leaf powder-added red pepper paste is 0.4 to 4 parts by weight of lotus leaf powder, 14.3 parts by weight of glutinous rice, 3.6 parts by weight of malt powder based on 100 parts by weight of the red pepper paste. It is characterized in that it is prepared by mixing 4.3 parts by weight of soybean powder, 16.7 parts by weight of red pepper powder, 4.1 to 7.6 parts by weight of salt and 53.5 parts by weight of water.

The lotus leaf powder-added red pepper paste has antioxidant activity and α-glucosidase inhibitory activity.

Red pepper paste prepared according to the present invention exhibits excellent antioxidant efficacy by adding lotus leaves, and can help control blood sugar and prevent various adult diseases by inhibiting α-glucosidase activity.

1 shows a photograph of red pepper paste according to an embodiment of the present invention.
Figure 2 shows the results of analysis of the total phenol content according to an embodiment of the present invention.
3 shows the results of analysis of total flavonoid content according to an embodiment of the present invention.
4 shows the results of DPPH radical scavenging ability analysis according to an embodiment of the present invention.
5 shows the results of the reducing power analysis according to the embodiment of the present invention.
6 shows the results of the α-glucosidase inhibitory activity analysis according to an embodiment of the present invention.

Hereinafter, the present invention will be described in more detail. In describing the present invention, if it is determined that a detailed description of a related known configuration or function may obscure the gist of the present invention, the detailed description thereof will be omitted.

The present invention comprises the steps of 1) immersing glutinous rice in water; 2) removing the water from the glutinous rice and then steaming to make it luxurious; 3) cooling the glutinous rice to room temperature, adding water, and heating the water to a temperature of 60°C; 4) saccharification by adding malt powder; 5) concentrating the prepared saccharification solution; 6) mixing lotus leaf powder, salt, soybean powder, red pepper powder and water; And 7) the step of aging; provides a method for producing red pepper paste containing lotus leaf powder.

The lotus leaf powder preferably contains 1 to 11 parts by weight based on 100 parts by weight of red pepper paste excluding water, and when it is less than the above range, the efficacy may be reduced, and when it exceeds the above range, the characteristics of red pepper paste such as salinity, sugar content, color may affect the quality of red pepper paste.

The steaming process is preferably performed for 20 minutes to 1 hour, and the aging is preferably performed at 15 to 30° C. for 15 to 120 days.

In addition, the present invention provides lotus leaf powder-added red pepper paste prepared by the above manufacturing method, based on 100 parts by weight of the red pepper paste, lotus leaf powder 0.4 to 4 parts by weight, glutinous rice 14.3 parts by weight, malt powder 3.6 parts by weight, soybean powder 4.3 parts by weight It is preferably prepared including parts by weight, 16.7 parts by weight of red pepper powder, 4.1 to 7.6 parts by weight of salt, and 53.5 parts by weight of water.

The lotus leaf powder-added red pepper paste has antioxidant activity and α-glucosidase inhibitory activity.

Hereinafter, examples of the present invention will be described in detail, but the present invention is not limited to the following examples.

Example 1. Red pepper paste with lotus leaf powder manufacturing example

According to Table 1 below, lotus leaf powder-added red pepper paste was prepared by varying the amount of lotus leaf powder added based on the total weight of red pepper paste 2800 g. First, 400 g of glutinous rice was immersed in water for 1 hour and then steamed for 40 minutes to remove the moisture so that sufficient gelatinization occurred. After cooling the steamed glutinous rice to room temperature (20℃), add 2600 ml of distilled water, mix well, and maintain in a constant temperature and humidity (JSMI-04C, JS Research Inc., Gongju, Korea) so that the liquid temperature reaches 60℃. When 100 g of malt powder made from barley was added, saccharification was performed for 1 hour. The prepared saccharification solution was concentrated by applying heat to 1200 ml. In 1200 ml of concentrated saccharification solution, 120 g of soybean powder, 468 g of red pepper powder, and salt were mixed well. In consideration of the salinity of red pepper paste, the lotus leaf powder ratio was changed to 0.7% (Example 1), 2.1% (Example 2), and 3.5% (Example 3), and 800 ml of distilled water was mixed to add lotus leaf powder. was prepared. The prepared lotus leaf powder-added red pepper paste was placed in a small jar and aged for 90 days in a constant temperature and humidity set at 20°C.

Glutinous rice
(g) malt powder
(g) First added distilled water (ml) soybean powder
(g) chili powder
(g) Salt
(g) lotus leaf powder
(g) Additional distilled water (ml) control 400 100 2600 120 468 212 - - Example 1 400 100 2600 120 468 192 20 800 Example 2 400 100 2600 120 468 152 60 800 Example 3 400 100 2600 120 468 112 100 800

Example 2. pH measurement of red pepper paste with lotus leaf powder

In all examples, red pepper paste with lotus leaf powder was sufficiently mixed in a jar and then collected and used. 90 g of distilled water was added to 10 g of red pepper paste sample and homogenized sufficiently in a stirrer for 1 hour. After centrifuging the red pepper paste mixture at 3000 rpm for 10 minutes using a centrifuge, only the supernatant was taken and the pH was measured three times with a pH meter (Orion pH meter, Model 420A, USA), and the measurement result was SPSS Windows 18.0 program. was used to obtain the mean value and standard deviation.

pH F-value control 4.79±0.015 159.243 Example 1 4.81±0.289 Example 2 4.63±0.010 Example 3 4.50±0.021

In general, as red pepper paste matures, the pH gradually decreases due to the production of organic acids by the metabolism of microorganisms, and from the 60th day of aging, the pH is maintained at a certain level due to the decrease of organic acids due to the esterification reaction between alcohol and organic acids. Referring to Table 2, the pH of Example 1 was the highest at 4.81±0.289, and as the amount of lotus leaf powder increased, the pH decreased significantly, and it was found that Examples 2 and 3 had lower pH than the control group. (p<0.001). The above results were somewhat higher in the control group compared to the study results of the average pH of Jeonbuk traditional red pepper paste 4.49, the national traditional red pepper paste pH 4.60, kiwi added red pepper paste pH 4.58-4.64, and garlic and onion added red pepper paste pH 4.65-4.78. Red pepper paste with lotus leaf powder added showed similar results.

Example 3. Measurement of moisture content of red pepper paste with lotus leaf powder

The moisture content of red pepper paste was measured by modifying the AOAC method. After weighing the red pepper paste sample to about 2 g in the moisture meter where the constant weight is measured, run a halogen-type moisture analyzer (Moisture Analyzer, MB-45, Ohaus, Switzland) set at 105-110℃ until the red pepper paste sample reaches a dry constant weight. was used and measured three times. The moisture content was calculated according to the following formula.

Moisture content (%) = {(W ₁ -W ₂ )/(W ₁ -W ₀ )}×100

W ₀ : Handwritten constant _{mass, W 1} : Sum of handwritten and sample weight, W ₂ : Handwritten constant weight after drying - pH

Moisture content (%) F-value control 62.48±0.095 9.936 Example 1 63.01±0.056 Example 2 62.72±0.322 Example 3 62.17±0.197

Moisture is a very important factor in gochujang, and if the water content is too low, there is no fluidity and the commercial value of red pepper paste decreases, making it inappropriate to add to other foods. Referring to Table 3, the higher the addition ratio of lotus leaf powder, the significantly lower the moisture content (p<0.01), and Example 2 showed the most similar moisture content to the control. In general, as red pepper paste matures, the moisture content increases because the amount of moisture generated by the conversion of glucose into organic acids or alcohols is greater than the amount of moisture required for starch or maltose hydrolysis, but from the above results, 800 ml of distilled water is additionally added. The fact that the moisture content of the added experimental group and the control group is similar indicates that when lotus leaf powder in a dried state is added during the production of red pepper paste, water must be additionally added, thereby increasing the total amount of red pepper paste.

Example 4. Viscosity measurement of red pepper paste with lotus leaf powder

NO at 20°C. Using a rotational viscometer (Model VT-06, rionviscometer Japan) under the condition of 1 rotor rotation speed of 0.3 rpm, the viscosity of the sample was measured every minute for up to 5 minutes, and then the average value was obtained.

Viscosity (dPa s) F-value control 6.81±0.840 93.581 Example 1 8.63±0.270 Example 2 12.55±0.061 Example 3 15.43±1.070

Referring to Table 4, the viscosity was the lowest in the control group at 6.81 dPa·s, and 15.43 dPa·s in Example 3, indicating that the viscosity increased as the amount of lotus leaf powder added increased. In general, the viscosity of red pepper paste decreases due to liquefaction and moisture increase due to the decomposition of starch by α-amylase during the aging process, but studies have reported that the viscosity increases as the aging period of red pepper paste increases. It is thought that the viscosity is greatly affected by the structural difference of the additive ingredients and the storage method during the production of red pepper paste.

Example 5. Color measurement of red pepper paste with lotus leaf powder

After placing the sample in a transparent container and making it flat, the Hunter color value, that is, Lightness (L*), Redness (a*), and Yellowness (b*), was measured three times using a colorimeter (LovibondRT Series Reflectance Tintometer UK). Afterwards, the average value was obtained.

L-value a-value b-value control 23.31±0.407 17.83±0.153 10.99±0.345 Example 1 22.04±0.180 14.52±0.225 10.03±0.081 Example 2 22.54±0.350 10.82±0.332 9.67±0.023 Example 3 21.56±0.081 8.92±0.176 8.91±0.180 F-value 20.555 875.807 56.326

The color of red pepper paste is one of the important factors that consumers evaluate the quality of, and the commercialized red pepper paste acts as an important factor in reducing the marketability of gas generation and discoloration during the distribution period. Referring to Table 5 and FIG. 1 , the brightness L value was the highest in the control group, and as the amount of lotus leaf powder added increased, the color of red pepper paste became darker and decreased. The a and b values were also the highest in the control group, and the (-) value of red pepper paste added with lotus leaf powder increased significantly as the amount of lotus leaf powder added increased due to the green color of the lotus leaf itself. The color of red pepper paste varies depending on the amount of red pepper powder added, aging temperature, and aging period, and since the discoloration of red pepper paste occurs mainly on the surface, it is estimated that light and oxidation have a large effect. In addition, it is thought to be greatly affected by the structural difference and storage method of raw materials added to red pepper paste.

Example 6. Measurement of salinity of red pepper paste with lotus leaf powder

After three measurements using a digital salinity meter (GMK-555N, Korea), the average value was obtained.

Salinity (%) F-value control 2.33±0.058 152.000 Example 1 2.00±0.000 Example 2 1.50±0.100 Example 3 1.10±0.100

Referring to Table 6, the salinity is lower as the amount of lotus leaf powder added increases, but when the lotus leaf powder added red pepper paste was prepared, the salt amount was reduced by the increased amount of lotus leaf powder.

Example 7. Measurement of sugar content of red pepper paste with lotus leaf powder

Take 1 g of the sample, add 10 ml of distilled water, and measure it three times using a refractometer (Refractometer MASTER-500, Atago, Japan) and a digital saccharometer (PR-301a, Atago, Japan), and then run the SPSS Windows 18.0 program. standard deviation and mean values were expressed using The measurement of sugar content is expressed as % Brix and uses the refraction of light. Refraction is a phenomenon in which the propagation direction of light is bent at the interface between two different materials. Refraction occurs because the speed of light in different media is different.

Sugar content (% Brix) F-value control 32.43±0.306 7.119 Example 1 31.90±0.954 Example 2 31.13±0.379 Example 3 30.50±0.265

Referring to Table 7, it was found that as the amount of lotus leaf powder added increased, the sugar content also decreased. However, it is thought that this is due to the fact that the sugar content of the lotus leaf powder itself is not high.

Example 8. Measurement of total phenol content of red pepper paste with lotus leaf powder

The total phenol content was measured by modifying the Folin-ciocalteu method in such a way that a phenolic substance reacts with phosphomolybdic acid to produce a blue color. _{10 ml of 2% Na 2} CO ₃ was added to 100 μl of the sample extract extracted with 80% ethanol and reacted for 2 minutes. After that, 100 μl of 50% Folin-ciocalteu's reagent (Junsei chemical, Japan) was added, left at room temperature for 30 minutes, and absorbance was measured at 750 nm using a UV-visible spectrometer (T60-U, PG instruments, UK). After drawing a standard curve for each concentration using quercetin as a standard material, the value was converted into mg QEAC (quercetin equivalent antioxidant activity)/g as a unit. All experiments were repeated three or more times, and the SPSS program was used to test the statistical significance of the results.

Due to the phenolic hydroxyl group, phenolic substances have properties of binding to proteins or enzyme proteins and other macromolecules, antioxidant effect, and binding ability with divalent metal ions. In addition, the property of binding to protein acts with microbial cells to induce growth inhibition, thereby having physiological activities such as antibacterial, anti-allergic, antioxidant, anticancer, heart disease and diabetes prevention. Referring to FIG. 2 , as a result of measuring the antioxidant capacity, the total phenol content was the highest in Examples 2 and 3, and the lowest in Example 1.

Example 9. Measurement of total flavonoid content of red pepper paste with lotus leaf powder

The concentration of the sample extract was all diluted to 25 mg/ml and used. To 0.4 ml of red pepper paste sample, 4 ml of diethylene glycol and 0.4 ml of NaOH were added, stirred with a vortex mixer, and reacted in a water bath at 37° C. for 1 hour. Then, absorbance at 420 nm was measured using PG INSTRUMENTS (T60, UV-Visible Spectrophotometer). measured. Quercetin (1 mg/mL) was used as a standard material, and a standard curve was obtained and the average value was obtained by converting the total flavonoid content in mg QEAC/g from the standard curve of the standard material.

The total flavonoid content is one of the most noteworthy in antioxidant activity among the physiological activities of flavonoids, and is known to exert antioxidant activity by inhibiting the generation of free radicals such as free radicals generated excessively by oxidative stress. Referring to FIG. 3 , the total flavonoid content was the highest in Examples 2 and 3, and the lowest in Example 1.

Example 10. Red pepper paste with lotus leaf powder DPPH radical extinction ability Activity measurement

5 ml of 0.4 mM DPPH solution dissolved in methanol was added to 0.5 ml of the sample extract and reacted in the dark for 30 minutes, and then absorbance was measured at 517 nm. Trolox was used as a standard material, and a standard curve was drawn for each concentration, and the value was expressed in mg TEAC (trolox equivalent antioxidant power)/g as a unit.

Free radicals are used as an indirect measure of the scavenging activity of hydroxyl radicals and superoxide radicals generated by physiological and oxidative reactions occurring in the body. The higher the value, the better the radical scavenging activity. . Referring to FIG. 4 , it was found that the DPPH radical scavenging ability increased as the amount of lotus leaf powder added increased.

Example 11. Measurement of reducing power of red pepper paste with lotus leaf powder

To 100 μl of the sample extract, 500 μl of 0.2 M sodium phosphate buffer (pH 6.5) and 50 μl of 1% potassium ferricyanide were mixed and reacted at 50° C. for 20 minutes. Then, 2.5 ml of 10% trichloroacetic acid (TCA) was added, and the reaction solution was stirred at 650 rpm. was centrifuged for 10 min. 500 μl of distilled water and 100 μl of 1% ferric chloride were added to 500 μl of the supernatant, mixed, and absorbance was measured at 700 nm. Trolox was used as a standard material, and a standard curve for each concentration was drawn, and then the value was expressed in mg TERP (trolox equivalent reducing power)/g as a unit.

Reducing power is a measurement of absorbance by reducing the Fe ^{3 +} Fe ^{2 +} complex to form, and represents a numerical value. Ferric reducing antioxidant power (FRAP) reducing power indicates antioxidant activity by decomposing active oxygen chains by hydrogen atoms provided by reductones present in the sample, and is directly related to antioxidant activity. Referring to FIG. 5 , the reducing power was the highest in Example 2. It was confirmed that the higher the total phenol and total flavonoid content, the higher the DPPH radical scavenging ability and the higher the reducing power.

Example 12. α- of red pepper paste with lotus leaf powder glucosidase Inhibitory activity measurement

The concentration of the sample extract was all diluted to 25 mg/ml and used. α-glucosidase (from saccharomyces) in a 25 ml volumetric flask cereuisiae ) 200 units, 2.5 mM NaCl and 50 ml phosphate buffer (pH 7.0) 12.5 ml were added, and the remainder was filled with distilled water to prepare an enzyme solution. After adding 80 μl of enzyme solution to 20 μl of each sample extract and processing for 5 minutes in a 37°C water bath, 0.7 mM PNPG (p-nitrophenyl α-D-glucopyranoside) dissolved in 50 ml of phosphate buffer (pH 7.0) in the reaction solution ) was added and reacted for 15 minutes in a 37°C water bath. Then, 2.0 mL of 0.5 M tris solution was added, and measurements were made at 400 nm at 1 minute intervals using a UV-visible spectrophotometer for 5 minutes, and the control was 50 mM phosphate buffer (pH) containing 100 mM NaCl instead of 0.7 mM PNPG, a substrate solution. 7.0) 1.9 mL was added, followed by the same method. The α-glucosidase inhibitory activity was calculated according to the following formula to obtain an average value.

α-glucosidase inhibitory activity (%) = {1-(A-B)/C}×100

A: Absorbance of the sample extract-added group, B: Absorbance of the sample extract-free group

α-glucosidase inhibitors help control blood sugar by preventing the breakdown of disaccharides into monosaccharides, and polyphenols inhibit the activity of α-glucosidase. As can be seen in Figure 6, Example 1 was found to be the highest.

In summary, the more lotus leaf powder added, the higher the total phenol content and total flavonoid content, and the superior antioxidant and α-glucosidase inhibitory activity were confirmed to be functionally superior. there was. Therefore, red pepper paste prepared by the present invention is judged to be able to help prevent various adult diseases, including various cancers and aging, due to its excellent antioxidant activity.

Above, the present invention has been described by way of example, and various modifications will be possible without departing from the essential characteristics of the present invention by those of ordinary skill in the art to which the present invention pertains. Accordingly, the embodiments disclosed in the present specification are intended to illustrate, not to limit the present invention, and the spirit and scope of the present invention are not limited by these embodiments. The protection scope of the present invention should be construed by the following claims, and all technologies within the scope equivalent thereto should be construed as being included in the scope of the present invention.

Claims (8)

1) immersing glutinous rice in water;
2) removing the water from the glutinous rice and then steaming to make it luxurious;
3) cooling the glutinous rice to room temperature, adding water, and heating the water to a temperature of 60°C;
4) saccharification by adding malt powder;
5) concentrating the prepared saccharification solution;
6) mixing lotus leaf powder, salt, soybean powder, red pepper powder and water; and
7) Aging step; method for manufacturing lotus leaf powder-added red pepper paste comprising
The method according to claim 1, wherein the lotus leaf powder contains 1 to 11 parts by weight based on 100 parts by weight of red pepper paste excluding water.
The method according to claim 1, wherein the steaming process is performed for 20 minutes to 1 hour.
The method according to claim 1, wherein the aging is performed at 15 to 30°C for 15 to 120 days.
The lotus leaf powder-added red pepper paste manufactured by the manufacturing method according to claim 1
According to claim 5, based on 100 parts by weight of the red pepper paste, lotus leaf powder 0.4 to 4 parts by weight, glutinous rice 14.3 parts by weight, malt powder 3.6 parts by weight, soybean powder 4.3 parts by weight, red pepper powder 16.7 parts by weight, salt 4.1 to 7.6 parts by weight and Red pepper paste with lotus leaf powder, characterized in that it contains 53.5 parts by weight of water
[Claim 6] The red pepper paste added with lotus leaf powder according to claim 5, wherein the red pepper paste added with lotus leaf powder has antioxidant activity.
[Claim 6] The red pepper paste with lotus leaf powder addition according to claim 5, wherein the lotus leaf powder-added red pepper paste has an α-glucosidase inhibitory activity.

Images