KR20230045885A - Gochujang Containing Hemp seed and Manufacturing Method Thereof - Google Patents

Abstract

The present invention relates to a red pepper paste containing a hemp seed and a manufacturing method thereof. More specifically, the manufacturing method comprises: a step of preprocessing the hemp seed; a step of growing grain, mixing aspergillus in the grain, and cultivating and fermenting the same; and a step of mixing red pepper powder, the hemp seed, seaweed, and a functional ingredient or an antioxidative ingredient in a cultivated and fermented product, and aging the same. The red pepper paste of the present invention contains nutritional ingredients such as protein, dietary fiber, minerals, and vitamins, health functional ingredients, or the antioxidative ingredient. In addition, the present invention provides the red pepper paste which removes an unpleasant smell of the red pepper paste, and harmoniously contains sugar and amino acids without being salty.

Description

Gochujang Containing Hemp Seed and Manufacturing Method Thereof

The present invention relates to a gochujang containing hemp seeds and a method for manufacturing the same, and more particularly, the pretreatment step of hemp seeds, the step of increasing grains and then mixing, culturing, and culturing Hwanggukgyun, the above culturing and It consists of a step of aging after mixing red pepper powder, hemp seeds, seaweed and functional (antioxidant) ingredients in the fermented product. The red pepper paste of the present invention contains nutrients such as protein, dietary fiber, minerals, and vitamins, as well as health functional ingredients and antioxidant ingredients. In addition, it removes the unpleasant smell of soy sauce and provides delicious gochujang by increasing sugars and amino acids.

Hemp Seed is a part of the seed harvested from hemp, an annual plant of the hemp family, from which the seed coat is removed. Hemp can be divided into hemp and marijuana, and Δ-9-tetrahydrocannabinol (THC), a hallucinogenic component, is called hemp when it contains less than 0.3% (based on dry matter), and the seed coat of seeds harvested from hemp The removed part is called hemp seed. Hemp seed is a highly functional food ingredient containing 90% of unsaturated fatty acids such as oleic acid, linoleic acid, and linolenic acid, and especially 3% of gamma linolenic acid that plays a role in immunity.

Hemp seeds are nutritious nuts that contain 20 amino acids, including essential amino acids. Since February 2015, the Ministry of Food and Drug Safety in Korea has regulated the THC permissible standards for hemp seeds and hemp seed oil to less than 5mg per 1kg and 10mg per 1kg, and passed three tests for hallucinogen (THC) from seeding, harvesting, and customs clearance. It is distributed after confirming its stability. Seeds of industrial hemp that have been peeled off are used for food and cosmetic purposes in Korea, and hemp seeds have already been selected as one of the world's top 6 super foods by the Times of the United States and others. , Manganese 7mg, Phosphorus 1,160,mg Potassium 859mg, Zinc 7mg, Vitamin A 3800 IU, Vitamin B1 0.4mg Vitamin B2 0.11mg, Vitamin B3 2.8 mg, Vitamin B6 0.12mg, Vitamin D 2,277.5 IU, Vitamin E 90mg. Vitamin B1 and folic acid are 1.7 times that of broccoli, dietary fiber is 1.5 times that of bananas, and calcium is 1.2 times that of eggs. In particular, omega-3 fatty acids, which are contained in large amounts in hemp seeds, are the most noteworthy nutrients. Omega 3 fatty acids, which are lacking in modern people, help blood circulation by lowering bad cholesterol levels. Hemp seeds are known to be good for arthritis and joint pain improvement, weight loss, skin troubles, oxidative stress, hormone regulation, cardiovascular and cerebrovascular diseases, anti-cancer, and arginine rich in senile diseases and constipation. Hemp seeds are imported from China, Canada, France, etc., and can be eaten as seeds or powder, mixed with rice and eaten as multigrain rice, porridge, curry, kalguksu, bibimbap, seasoned chicken, stew, soup, seasoned salad, seasoned vegetables, salad, ice cream, yogurt, and pasta. It can be eaten as a side dish or used as a filling or topping when making cakes, bagels, cookies, etc., or eaten as cereal. Hemp seeds can also be made into milk, such as soy milk, and added to smoothies. Since 30% of the seeds are unsaturated fatty acids, it can be used as oil or salad dressing.

Sea algae live in water and assimilate into chlorophyll. It is classified into brown algae, hijiki, seaweed, kelp, rhubarb, capricorn, etc.), red algae (agar agar, laver , caranigin, etc.), and green algae (green algae, seaweed , maesaengi, cheongsam, cheongtae, etc.). , seaweed, kelp, seaweed, hijiki, majaban, and hearing are preferred, and the intake of seaweed is about 5kg per person per year. Seaweed contains an average of about 10% protein, and seaweed contains about 40%. The source of the taste of seaweed is amino acids such as glutamic acid, aspartic acid, alanine, and glycine. Seaweed lipids are unsaturated fatty acids, and most of the carbohydrates are dietary fibers, which act on the intestines and excrete cholesterol. Alginic acid delays the movement of food from the stomach to the small intestine, preventing a rapid rise in blood sugar. Fucoidan has an antithrombotic action like heparin, inhibits cholesterol and fat absorption, and lowers blood cholesterol levels by excreting bile acids. Seaweed contains minerals, iodine, and vitamins evenly, so it purifies the blood, suppresses the production of active oxygen, prevents constipation and anemia, and prevents high blood pressure. It helps prevent adult diseases such as arteriosclerosis and cancer.

Laver is purple hair and red algae in laver, and laver has a unique aroma and taste that stimulates appetite. It contains various nutrients such as protein, vitamins, carbohydrates, fiber, calcium, iron, and phosphorus. Per 100g laver, 85g of moisture, 35kcal of calories, 5.11g of carbohydrates, 5.81g of protein, 0.28g of fat, 0.3g of dietary fiber, 70mg of calcium, 356mg of potassium, 1.8mg of iron, 2mg of magnesium, 0.9mg of manganese, 58mg of phosphorus, 1mg of zinc, selenium It contains trace amounts of 0.7ug, folic acid 146ug, niacin 1.4mg, pyridoxine 0.1mg, riboflavin 0.4g, thiamine 0.098mg, and vitamins A, C, E, and K. Laver is an alkaline food rich in minerals. Its protein is similar to that of soybeans, and it is rich in vitamin A and protein, so it has an excellent taste. , It contains more vitamin B1 than vegetables, more vitamin B2 than milk, and three times more vitamin C than tangerines. Seaweed is high in protein and rich in taurine, which helps with hangovers, and its rich minerals strengthen immunity. In addition, seaweed is effective in reducing blood pressure, antithrombosis, anticholesterol, preventing obesity, and preventing pernicious anemia. The mucilage from seaweed lowers cholesterol levels through the action of polysaccharide alginate, acts as a coercion, and excretes salt or food additives. Vitamins A and B are effective in regenerating the cornea of the eye, preventing night blindness and small blood clots, preventing myocardial infarction, calcium preventing osteoporosis and anemia, child growth and development, and iodine preventing thyroid edema and protecting hair. The Wall Street Journal of the United States introduced seaweed and seaweed as Korean superfoods. After washing the seaweed, grinding it, and drying it to make seaweed powder. When 1kg fresh seaweed is dried, 80% is evaporated as water, and since 200g is produced as seaweed residue, the yield is about 20%.

Green laver is a seaweed of green algae belonging to the family of green laver, which grows a lot in places affected by freshwater in the bay and is the most resistant seaweed to pollution. Green laver is a nutritious plant in the sea, and it contains evenly good ingredients such as potassium, iodine, calcium, and vegetable fiber. Green laver is fragrant and has a unique taste, so it can be eaten by itself, boiled, seasoned with green onions, seasoned with green onions, dried and seasoned as a side dish, seasoned with anchovy soup, or soaked in water kimchi or soup. In particular, in Japan, it is also used for sprinkling at the end of sweets, yakisoba, and okonomiyaki because it enhances the aroma when grilled. In 100g green laver, protein 3.1g, sugar 1.9g, dietary fiber 4.6g, lipid 0.5g, ash 4.3g, potassium 678mg, calcium 85mg, phosphorus 43mg, iron 7.8mg, zinc 2.6mg, sodium 635mg. Folic acid 146.3ug, niacin 0.4mg, beta-carotene 2,2ug, vitamins A, B1, B2, B6, C, E, etc. contain several u(m)g. Green laver is in the limelight as a food that prevents adult diseases and obesity in the well-being era, and is superior to other seaweeds in lowering cholesterol levels in the body. In addition, green onions have the effect of suppressing the elution of calcium from bones, promoting the secretion of hormones that help form new bones, and purifying nicotine. After washing the green seaweed, it is ground, and then dried to make green seaweed powder. When 1 kg of fresh green seaweed is dried, 80% is evaporated as water, and about 200g is produced as green seaweed residue, so the yield is about 20%. Green powder or extract can also be purchased from the market (Naver shopping) and used.

Seaweed fusiforme is a seaweed of the brown algae family, which grows attached to rocks on the seashore. Its body is supported by fibrous roots and its stem is cylindrical. Its leaves are collected and used for food. It contains a lot of inorganic salts such as calcium, iodine, and iron, which prevents hardening of blood vessels, makes teeth healthy and hairy when used, and strengthens the bones of the fetus in pregnant women. Hijiki is rich in dietary fiber, so it is good for constipation, and mucus enhances the digestive movement of the intestines. It is also low in calories, good for obese people, effective for anemia, and rich in calcium and potassium, which is helpful for people with high blood pressure or people who are under a lot of stress. Nutrients in 100g of sea fusiformis include carbohydrate 5.1g, protein 1.3g, lipid 0.3g, ash 4.1g, dietary fiber 1.86g, potassium 1.29g, sodium 228mg, calcium 88mg, phosphorus 32mg, iron 1.4mg, beta-carotene 756ug, niacin 0.3mg, folic acid 145.3ug, vitamins A, B1, B2, B6, C, E, etc. contain several u(m)g. In the days of barley hill, when food was scarce, I mixed a little grain for relief and ate it. At one time, hijiki were so popular that all of them were exported to Japan. Raw hijiki is steamed, then pulverized, and then dried to make hijiki powder. If you dry 1 kg of raw hijiki, 80% is evaporated as water, so about 200 g is produced, and the yield is 20%. Powders or extracts of seaweeds such as wakame, seaweed, seaweed, and fusiformes may be purchased commercially (Naver shopping) and used.

Chlorella is a unicellular organism of green algae that grows in fresh water and is a type of plankton as green algae. Chlorella is a complete food that contains carbohydrates, proteins, and fats, which are the three major energy sources, as well as vitamins and fibers. It contains various nutrients such as protein, chlorophyll, and vitamins, and contains a lot of beta-carotene, which prevents skin aging, antioxidant activity, enhances immunity, improves blood cholesterol, prevents arteriosclerosis, and prevents vascular diseases. In addition, chlorophyll, which is 15 times more than vegetables, has the effect of discharging heavy metals or dioxins, and normalizes the immune system to improve atopy. By improving the taste of croella, it was used in processed foods such as green tea, noodles, ramen, bag stew, and pizza. In Japan, it has been established as the most popular health food for a long time. 100g of dried chlorella contains 40-50g of protein, 10-25g of carbohydrate, 10-30g of lipid, 0.03mg of vitamin B, 0.17mg of iron, and 125-2,500mg of chlorophyll, and is rich in essential amino acids lysine and methionine, making it a good microbial protein. considered as a circle. However, it is difficult to digest, so it is used as a food additive, a growth promoter of microorganisms such as lactic acid bacteria, livestock feed, a raw material for nutrients, and a feed for the early fry in aquaculture, and is used to purify contaminated water with aerobic bacteria. The dose of chlorella is about 8 to 150 mg/day as total chlorophyll.

Rhodiola rosea is a perennial plant of the genus Sedum and narrow-leaved stone flower, and is also called stone flower because it grows on rocks in deep mountains. Rosavin component contained in Rhodiola Rosea is a biological defense substance involved in stress suppression hormone. Rhodiola rosea refers to an outpost or root, which has an excellent effect on the root, is used for medicinal purposes, and is known for its tonic effect. It has been approved as a health functional food by the Ministry of Food and Drug Safety in Korea as good for blood sugar control and fatigue improvement. Rhodiola Rhodiola extract is permitted to be consumed in an amount of 200 to 600 mg per day as Rhodiola Rhodiola extract.

Methyl Sulfonyl Methane (MSM) Di Methyl Sulfone, (CH ₃ ) ₂ SO ₂ ) is an organosulfur compound, also called dietary sulfur. MSM is a substance that exists in nature and is composed of sulfur-oxygen-methyl (CH3) groups, and marine organisms such as bacteria, algae, and phytoplankton emit it into the atmosphere through respiration. It is oxidized to MSM by atmospheric ozone and high-energy ultraviolet light. MSM is naturally present in vegetables, grains, and milk in trace amounts, but insufficient supply of sulfur required by the human body can lead to chronic diseases such as obesity, cancer, arthritis, and fibromyalgia. The Ministry of Food and Drug Safety (MSM) recognized it as a functional raw material for health functional foods that can help joint and cartilage health as an organosulfur compound containing sulfur. The daily recommended intake is 1.5g-2g. Intake of dietary sulfur helps to manage joint health by enriching collagen in the human body, strengthening cartilage function, and relieving joint inflammation and pain caused by it. In addition, it increases cell permeability to discharge toxins and waste products, has antioxidant effects, blocks pain transmission nerves, prevents nerve cell damage, and has effects such as repair and treatment of somatic tissue. Dietary sulfur is contained in garlic, onions, chives, and allium vegetables with high sulfur content, as well as eggs, milk, and protein foods.

Glucosamine (molecular formula C ₆ H ₁₃ NO ₆ ) is one of the natural amino sugars, and is contained in a large amount in the form of protein in human blood or mucus, and is produced by decomposing chitin with hydrochloric acid. In nature, it is widely distributed as a component of polysaccharides such as chitin, cell walls of bacteria, and mucopolysaccharides that constitute animal cartilage or skin. In addition, human blood or mucus contains a large amount of protein bound to this sugar, and there is a glycolipid bound to this sugar in the cell membrane of red blood cells, and it is produced by decomposing chitin with hydrochloric acid. It is recognized as effective for osteoarthritis (degenerative arthritis) of the knee as a raw material for health functional food by the Ministry of Food and Drug Safety. As for the above functional ingredients, croella, MSM, rhodiola, glucosamine powder or extract may be purchased commercially (Naver shopping) and used.

Gochujang is a fermented food made by mixing red pepper powder, malt, fermented soybean powder, and salt with glutinous rice. In addition, the definition of gochujang in the Korean Food Codex is to ferment and mature by culturing Aspergillus, etc. using beans or grains as the main raw material, adding red pepper powder (6% or more) and salt, or after aging, red pepper powder (6% or more), salt, etc. says that the And the definition of seasoned vinegar red pepper paste refers to a product made by adding food or food additives to red pepper paste (more than 90%) as the main ingredient. The taste of red pepper paste is the sweet taste of grains (beans) that is broken down into amino acids, the savory taste of soybean protein that is broken down into amino acids, the spicy taste of red pepper, and the salty taste of salt. The fragrance of ester produced by alcohol harmonizes and is rich in nutrition, and capsaicin, a spicy ingredient, stimulates appetite and promotes digestion. The domestic gochujang market consists of 78.1% of regular gochujang, 19.2% of super gochujang, and 2.7% of others. Glutinous rice gochujang was used to color vinegar or food, wheat flour gochujang was used to make stew or soup, and barley gochujang was used for ssamjang in the summer. In modern times, improved red pepper paste made by mixing red pepper powder, salt, starch syrup, etc. is mainly used instead of conventional red pepper paste.

Korean Patent Publication No. 10-2011-0022812 (Korean wheat red pepper paste with improved antioxidant activity and method for manufacturing the same) is a prior art related to gochujang, comprising the steps of soaking wheat rice and steaming; An imperial step of culturing a mixture of Hwanggukgyun and Korean wheat flour in wheat rice steamed at room temperature; Grinding the imperial mixture; and adding red pepper powder, salt, water, and starch syrup to the pulverized mixture and maturing.

Korean Patent Registration No. 10-2277978 (functional gochujang having antioxidant activity and anti-inflammatory effect and method for producing the same) is a functional gochujang containing gochujang base, mugwort grain syrup, and aged garlic, and having antioxidant activity and anti-inflammatory effect, With respect to 100 parts by weight of functional gochujang, the content of the mixture of the mugwort syrup and aged garlic is 5-15 parts by weight, and the weight ratio of the mugwort grain syrup and the aged garlic is 1: 0.5-2, functional gochujang. Korean Patent Registration No. 10-1766965 (rice gochujang and its manufacturing method) includes the steps of immersing and increasing rice; An imperial stage of making rice koji by inoculating and culturing Aspergillus duck material CJ 1354 (KCCM 11300P) strain in steamed rice; Step of immersing and increasing soybeans: Inoculating and culturing the Bacillus amyloliquefaction CJ 14-6 (KCCM11718P) strain in the steamed soybeans, soybean empire step; A first step of adding brine to rice koji and soybean grains and maturing a first mixture of at least one selected from the group consisting of rice, processed bean products, soybean paste, and fermented soybean paste; A second step of adding red pepper powder to the aged primary mixture and sterilizing and aging a secondary mixture obtained by mixing at least one selected from among starch sugar, soy sauce, salt, processed spices, flavor enhancers, and processed grain products; It is a method of manufacturing rice red pepper paste. Korea Patent Registration No. 10-1356715 (Method of manufacturing gochujang using cheonma powder) is a step of manufacturing glutinous rice by increasing the amount of glutinous rice, a step of preparing fermented soybean powder by adding and mixing water and fermented soybean powder, manufacturing the fermented soybean powder water It includes a saccharification step of mixing the soybean flour water and glutinous rice of step saccharification into saccharide and a fermentation step of fermenting by adding saccharified saccharide and red pepper powder, cheonma powder and salt. Other conventional technologies related to functional gochujang include Korean Patent Registration No. 10-0481574 (manufacturing method of functional gochujang), Korean Patent Registration No. 10-1045997 (manufacturing method of gochujang containing functional substances fermented and aged with hardwood charcoal), Korean patent registration No. 10-0719224 (functional gochujang manufacturing method) is disclosed, but the technical configuration is different from that of the present invention.

Patent Publication No. 10-2015-0134975 Korean Patent Registration No. 10-1766965 Korean Patent Registration No. 10-2277978 Patent Publication No. 10-2015-0054519

Paste products decompose proteins as mold and bacteria grow, and in particular, when ammonia nitrogen remains, it gives off an unpleasant odor. When you mix red pepper paste with ingredients, you feel the taste through taste cells in your mouth, so all ingredients provide almost similar sweetness and spicy taste. That is, conventional red pepper paste has a strong sweet and spicy taste, which paralyzes taste cells, and is similar to eating uniform food in which the unique taste of ingredients is masked.

Although hemp seeds have rich nutrients, antioxidants, and functional ingredients, they have only been partially used in cosmetics, medicines, and processed foods. Despite the expansion of the use range of cannabis and related markets in the United States and Canada, the use of even hemp seeds in Korea is shrinking. Moreover, hemp seeds, which are cultivated as a special product in the Andong region, are urgently needed to find ways to use them industrially. Therefore, it is judged that it would be better to apply hemp seeds to the paste industry, which has a relatively large market size and diverse consumer groups.

The present invention is to provide a red pepper paste containing hemp seeds, a specialty of the Andong region, as a main component, and other nutritional components of seaweed such as green laver, seaweed, and hijiki, health functional substances of MSM or glucosamine, and antioxidant components of chlorella and rhodiola. The present invention is to provide red pepper paste, which contains protein, dietary fiber, minerals, vitamins, etc., is good for bones and joints, improves immunity, skin health, antioxidant, and improves blood cholesterol, and a manufacturing method thereof. In addition, it provides delicious sauces by removing the unpleasant smell of red pepper paste and increasing the savory taste.

The present invention is paste containing hemp seeds and yams, which are local specialties, and other seaweeds, as well as health functional ingredients and antioxidant ingredients. In addition, it removes the unpleasant smell of red pepper paste, increases the savory taste, and provides delicious pastes by increasing the total nitrogen content.

1 is a manufacturing process diagram of the present invention
Figure 2 shows the antioxidant activity of the present invention.
Figure 3 shows the enzyme activity of the present invention.

The present invention has hemp seeds, a specialty of the Andong region, as a main component, and powders or extracts of seaweed, seaweed, seaweed, and functional ingredients and antioxidants, which are good for improving immunity, skin health, antioxidant, and blood cholesterol. Powder or extract of croella It is red pepper paste containing rhodiola extract, which is good for blood sugar control and fatigue improvement, and MSM or glucosamine, which is good for bones and joints. The manufacturing method consists of a hemp seed pretreatment step, a steaming and imperial step, and a red pepper paste aging step.

1. Hemp seed pre-processing step

Hemp kernels from which the outer hull has been removed from hemp seeds can be used as a sub-material for red pepper paste. Alternatively, hemp seeds may be finely pulverized to 10 mesh or less and used as a sub-material for soy sauce. Preferably, it is good to use hemp kernels or hemp seed pulverized products. As another method, after milking hemp oil, hemp seed meal is sieved to remove the shell, and the remaining hemp slurry can be obtained and used as a sub-material.

2. Increase and Empire Stage

25~35w% of wheat flour was steamed in a continuous steamer at 115~120℃. After cooling the steamed flour to room temperature, 0.1 ~ 0.3w% of Hwanggukgyun was mixed and made at 35 ~ 37 ℃ and humidity of 90 ~ 95% for 60 ~ 65 hours.

3. Ripening stage of gochujang

As described above, the imperial culture is well mixed with the raw and subsidiary materials, functional ingredients and antioxidant ingredients added during aging to improve taste and efficacy. For red pepper powder, buy a high-grade product that usually has a spicy taste and use 12-14 w%. The quality evaluation criteria of red pepper powder are water content, ASTA color value, capsaicinoid, free sugar, organic acid, and vitamin C. Capsaicinoids (mildly spicy 0.3~1.5mg%, moderately spicy 1.5~3.0mg%, spicy 3.0~4.5mg%, very spicy 4.5mg% or more), which are spicy components of red pepper, are polyphenolic components when exposed to strong sunlight. This oxidizes and browns, reducing quality.

For red pepper powder, a normal spicy taste with capsaicinoid content of 1.5 to 3.0 mg% is used.

For sugar, starch syrup, grain syrup, glucose, maltodextrin, etc. can be used, but starch syrup is used for convenience. Table salt, which serves as a preservative for gochujang, can use salt, sea salt, bamboo salt, etc., but for convenience, use 6 to 8 w% of table salt purchased from the market. During aging, 0.5 to 1.5 w% of malt or 1 to 3 w% of fermented soybean flour may be additionally used.

Hemp seeds used as the main component in the present invention are a specialty of the Andong region and are purchased on the market and used in an amount of 5 to 7 w%. Seaweed contains a lot of nutrients and functional components, so 0.5 to 1.0 w% of green seaweed, seaweed, and fusiformis powder or extract is purchased on the market. As a health functional substance and antioxidant substance, 0.1 to 0.5 w% of croella powder or extract (8 to 150 mg as total chlorophyll), which is a health functional food ingredient good for immunity enhancement, skin health, antioxidant, and blood cholesterol improvement, is used. Use 0.1~0.5 w% of rhodiola extract (200~600 mg/day as an extract), which is good for blood sugar control and fatigue improvement. Use 0.1~0.5 w% of MSM (1.5g~2g/day) or glucosamine (1,500~2,000mg/day as hydrochloride), which is good for bones and joints. It consists of adding purified water and aging at 25-28℃ for 60-90 days. Among the raw materials for gochujang, wheat flour, rice flour, red pepper powder (garak market), malt oil, fermented soybean flour, starch syrup, hemp seed, hijiki, chlorella, MSM, rhodiola, glucosamine, chitosan, etc. were purchased from a market or shopping mall and used.

<Example 1>; gochujang manufacturing

30w% of wheat flour was continuously steamed at 123℃. After cooling the steamed flour as described above, 0.2 w% of Hwanggukgyun was mixed and cultured for 63 hours at 35 ° C. and 95% humidity to obtain a fermented product. 13 w% red pepper powder, 1 w% malt, 2 w% fermented soybean flour, 20 w% starch syrup, 6.8 w% salt, 6 w% hemp seed, 0.75 w% seaweed extract, chlorella extract Gochujang was prepared by adding 0.75 w%, 0.25 w% of MSM and 33.5 w% of purified water and fermenting for 90 days.

<Example 2>; gochujang manufacturing

It was steamed in the same way as in Example 1 using rice flour instead of wheat flour, and was made by adding 0.1 w% of Hwanggukgyun. Malt 2 w%, fermented soybean flour 3w%, red pepper powder 11 w%, starch syrup 20 w%, salt 6.8 w%, hemp seed 6 w%, seaweed extract 0.75 w%, rhodiola extract 0.25 w%, Gochujang was prepared by adding 0.25 w% of MSM and 33.5 w% of purified water and fermenting for 90 days.

<Example 3>; gochujang manufacturing

15 w% of wheat flour and 15 w% of rice flour were steamed at 125° C., and then 0.2 w% of Hwanggukgyun was added to ferment and make the dough. Malt 1 w%, fermented soybean flour 1 w%, salt 6.8 w%, starch syrup 20 w%, hemp seed 6 w%, fusiformis extract 0.75 w%, croella 0.75 w%, glucosamine 0.75 w% and Gochujang was prepared by mixing 33.5 w% of purified water and fermenting for 90 days.

Red pepper paste manufacturing process mixing ratio (%) Empire division Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 flour 30 - 15 30 - rice flour - 30 15 - 30 Gukgyun Hwang 0.2 0.1 0.2 0.2 0.3 raw materials chilli powder 13 11 12 13 14 corn syrup 20 20 20 21 22 salt 6.8 6.8 6.8 6.8 6.8 hemp seed 6 6 6 - - malt One 2 One 2 2 fermented soybean flour 2 3 One One One Purified water 34 34 34 34 34 functional ingredient seaweed 0.75 - - - - seaweed - 0.75 - - - seaweed - - 0.75 - - chlorella 0.75 - 0.75 - - Kyungcheon Hong - 0.25 - - - MSM 0.25 0.25 - - - glucosamine - - 0.75 - -

<Comparative Example 1>

As shown in Table 1, 30 35 w% of flour and 0.2 w% of Hwanggukgyun were added, followed by 2 w% of malt, 1.0 w% of fermented soybean flour, 13 w% of red pepper powder, 21 w% of starch syrup, 6.8 w% of salt, and 34 w of purified water. % and made red pepper paste in the same way as in Example 1.

<Comparative Example 2>

As shown in Table 1, 30% w of rice flour and 0.3 w% of Hwanggukgyun were added, followed by 2 w% malt, 1 w% fermented soybean paste, 14 w% red pepper powder, 22 w% starch syrup, 6.8 w% salt, and 34 w% purified water. Red pepper paste was made in the same manner as in Example 1 using.

<Test Example 1>; Antioxidant activity evaluation

Samples for measuring antioxidant activity (total polyphenol content, total flavonoid content, DPPH radical scavenging activity) of Gochujang of Examples 1, 2, and 3 and Comparative Example 1 and Comparative Example 2 were treated as follows. . 100 mg of red pepper paste of the sample was extracted for 10 minutes at a frequency of 30 using a mixer mill (Mixer mill, Retsch MM400, Germany) in a mixed solvent of 1 mL methanol, and then centrifuged (13000 rpm, 4 ° C, 5 minutes). After filtering the supernatant, an extract was obtained and used as a sample.

Total polyphenol content was measured according to the Folin-Denis method. After adding and mixing 0.1 mL of Folin-Ciocalteu's phenol reagent and 1.4 mL of distilled water to 0.2 mL of the sample, 0.3 mL of 20% Na ₂ CO ₃ was added and left in the dark for 20 minutes, and the absorbance was measured at 765 nm. The total polyphenol content was calculated and performed by gallic acid (mM/g) standard curve, and the results of triplicate experiments are shown.

Total flavonoid content is Shen Y, Jin L, Xiao P, Lu Y, Bao J (2009) Total phenolics, flavonoids, antioxidant capacity in rice grain and their relations to grain color, size and weight. It was measured by the method of J Cereal Sci 49: 106-111.). After adding 0.15 mL of 5% sodium nitrite (NaNO2) to 0.5 mL of the sample and leaving it for 5 minutes, 0.3 mL of 10% AlCl ₃ 6H2O and 1 mL of 1 M NaOH were added and mixed, and then left in the dark for 15 minutes. Absorbance at 415 nm was measured. The content was indicated using catechin as a standard material.

The scavenging activity for DPPH (2,2-diphenyl-1-picryl-hydrazyl-hydrate) radical was Brand-Williams W, Cuvelier ME, Berset C (1995) Use of free radical method to evaluate antioxidant activity. It was measured by modifying the method of Lebenson Wiss Technol 28: 25-30.). 0.2 mL of the sample was added to 1 mL of 0.2 mM DPPH solution dissolved in 70% ethanol, mixed well, left in the dark at room temperature for 30 minutes, and then absorbance was measured at 517 nm. The scavenging activity was calculated according to the formula below and expressed as a percentage.

DPPH radical scavenging activity (%)??= (A - B)/A × 100 ?狼司?

A: control absorbance, B: sample absorbance

ABTS radical scavenging ability was measured by diluting the sample with 10 times distilled water (2,2'-azino-bis-3-ethylbenzo-thiazoline-6-sulfonic acid; Sigma-Aldrich, St. Louis, MO, USA) The radical scavenging ability was measured by the method of Pellegrin et al. (1998). After mixing 7.4 mM of ABTS and 2.6 mM of potassium persulfate in equal proportions and leaving it in the dark for one day to form ABTS cations, the absorbance value at 732 nm was 0.70±0.02. It was diluted with 1×PBS as much as possible. 10 μL of the extract sample was added to 190 μL of the diluted ABTS solution, allowed to stand for 60 minutes, and then absorbance was measured at 732 nm.

Total phenol content (mg / ml), total flavonoid content (mg / ml), DPPH radical scavenging activity (%), and ABTS radical scavenging activity (%) were shown in Table 2.

Antioxidant activity of red pepper paste division Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Total phenol content 63.2 64.3 64.4 34.2 35.1 total flavonoids 6.3 6.2 6.4 3.9 4.1 DPPH radical scavenging activity 12.7 12.6 12.6 8.5 9.1 ABTS radical scavenging activity 17.3 17.5 18.3 14.8 14.7

In Examples 1, 2, and 3, the raw materials of red pepper paste were mixed and cultured, and then the raw materials for aging were cultured, starch syrup, salt, hemp seeds, seaweed powder, seaweed powder, kelp, hijiki, croella, rhodiola, MSM, glucosamine, etc. was mixed and aged for 1 to 3 months, and then measured. In addition, Comparative Example 1 was measured by mixing 75w% of soybean paste and 25w% of water, and Comparative Example 2 was measured after mixing 75w% of soybean paste and 25w% of water and immediately maturing for 2 months.

From the above results, the total phenol content of Examples 1 to 3 in which the aging source was mixed and aged was increased by 83.3% to 84.3%, and the total flavonoid content increased by 56% to 58.9% compared to Comparative Examples 1 and 2. In addition, the DPPH radical scavenging activity increased by 39% to 48%, and the ABTS radical scavenging activity increased by 17.6% to 23.6%. Therefore, the red pepper paste of the present invention was found to increase antioxidant activity.

<Test Example 2>; Enzyme activity and bacterial count measurement

The amylase activity, the total number of bacteria, and the number of yeast fungi were measured for Gochujang aged for 1 month in Examples 1 to 3 of the present invention and Comparative Examples 1 to 2.

Enzyme activity and bacterial count measurement (unit/g, log cfu/g) division Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 amylase 35 37 36 32 33 total count 7.8 7.9 8.2 7.5 7.2 yeast mold 7.5 7.6 7.8 6.8 6.6

From the above results, the amylase enzymes of Examples 1 to 3 and Comparative Examples 1 to 2 of the present invention differed by 9 to 12%. In addition, there was no significant difference in the total number of bacteria, but the number of yeast fungi involved in the taste of red pepper paste was found to be 13 to 14% higher. Therefore, it can be seen that the red pepper paste of the present invention tastes better than the comparative example in terms of amylase enzyme activity and yeast fungus count.

<Test Example 3>; Amino nitrogen in red pepper paste

It can be said that the higher the content of amino nitrogen, which is the main component of the savory taste of red pepper paste, the higher the quality. Therefore, their nitrogen content was measured and shown in Table 4 below.

Amino nitrogen content (mg%) division Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 amino nitrogen 95 97 101 86 88

From the above results, it can be seen that Examples 1 to 3 of the present invention are higher in amino nitrogen content by 10.4 to 14.7% or more than Comparative Examples 1 to 2, so that the quality of the red pepper paste of the present invention, which has a delicious taste, is excellent.

<Test Example 4>; Red pepper paste sensory test

For the gochujang prepared in Examples 1 to 3 and Comparative Examples 1 and 2, 20 well-trained food panelists (10 males and 10 females each) evaluated the sensory evaluation of appearance, smell, overall taste, saltiness, etc. by 5 points. The scale method (more than 4 points; very good, more than 3 points; excellent, less than 3 points; average) was conducted. The results are shown in Table 5 below.

Sensory evaluation result division Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Exterior 4.04 4.03 4.02 3.89 3.91 smell 4.21 4.19 4.22 3.78 3.73 overall taste 4.18 4.16 4.17 3.91 3.88 salty taste 4.02 4.04 4.05 3.12 3.16

From the above results, it is understood that the embodiment of the present invention has no significant difference in appearance compared to the comparative example, and the smell of the present invention is good because the content of ammonia nitrogen is small. In addition, the present invention is considered good because it uses less salt in the overall taste and saltiness and uses hemp seeds, chlorella, MSM, rhodiola, glucosamine, etc. as sub-materials.

<Test Example 5>; chromaticity measurement

The chromaticity was measured based on the red pepper paste of Examples 1 to 3 and Comparative Examples 1 to 2 of the present invention aged for 4 weeks. Lightness (L, lightness), redness (a, redness), and yellowness (b, yellowness) values were measured using a color difference meter (Chroma Meter Cr-300, Minolta, Tokyo, Japan). Measurements were repeated three times for each sample, and the average value was shown.

Chromaticity of Examples and Comparative Examples division Whiteness (L) Redness (a) Yellowness (b) Example 1 22.85± ^0.44b 11.88± ^0.25b 9.23± ^0.34b Example 2 27.85± ^0.15b 11.65± ^0.23b 8.65± ^0.25b Example 3 28.13±0.43 ^a 11.14±0.23 ^a 8.44±0.31 ^a Comparative Example 1 28.41± ^0.31b 10.71± ^0.25c 8.53± ^0.31c Comparative Example 2 28.81± ^0.42b 10.86± ^0.54c 8.78± ^0.41c

From the above results, it can be seen that there is no significant difference in chromaticity between Examples 1 to 3 and Comparative Examples 1 to 2.

The present invention is a red pepper paste containing hemp seeds as a main component, seaweed, health functional ingredients, and antioxidant ingredients, and is rich in nutrients such as protein, fiber, minerals, and vitamins. In addition, it has industrial applicability because it eliminates the unpleasant smell of red pepper paste and provides red pepper paste containing sugars and amino acids in harmony without being salty.

Claims (5)

Pre-treatment of hemp seeds, the step of increasing grains, then mixing, culturing, and refining Hwanggukgyun, mixing red pepper powder, hemp seeds, seaweed, functional ingredients, and antioxidants with the cultured and fermented fermented product, and then aging Gochujang manufacturing method containing hemp seeds consisting of steps The method of claim 1, wherein 25 to 35 w% of wheat flour or rice flour soaked for one day is continuously increased at 115 to 120 ° C, cooled to room temperature, and then 0.1 to 0.3 w% of Hwanggukgyun is added at 35 to 37 ° C. In the 60-65 hour imperial step, 12-14 w% red pepper powder, 0.5-1.5 w% malt, 1-3 w% fermented soybean flour, 5-7 w% hemp seeds, 18-23 w% starch syrup, 6-8 w% of salt, 30-40 w% of purified water, 0.1-3.0 w% of seaweed, and 0.1-2.0 w% of health functional ingredients or antioxidant ingredients are mixed and fermented and aged at 25 to 35 ° C for 1 to 3 months. Gochujang manufacturing method containing hemp seeds, characterized in that it comprises The method of claim 1, wherein the seaweed contains 0.1 to 3.0 w% of any one or two or more of green seaweed, seaweed, or hijiki powder or extract. The method of claim 1, wherein the health functional component or antioxidant component is 0.1 to 2.0 w% of any one or two or more selected from chlorella, MSM, Rhodiola rosea or glucosamine powder or extract. Preparation of red pepper paste containing hemp seeds, characterized in that it contains method Gochujang containing hemp seeds made by any one of claims 1 to 5

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