KR101347320B1 - instant hot pepper paste and manufacture method thereof - Google Patents

Abstract

The present invention relates to an instant hot pepper paste and a method for producing the same, and more particularly, to an instant hot pepper paste and a method for producing the same, which can be easily and quickly prepared by mixing the ingredients on the fly.
The instant red pepper paste of the present invention contains 20 to 100 parts by weight of Cheonggukjang powder, 100 to 400 parts by weight of soy sauce, and 50 to 250 parts by weight of loofah fermented based on 100 parts by weight of red pepper powder. In addition, the method for preparing instant red pepper paste of the present invention includes filling red pepper powder, cheonggukjang powder, soy sauce, and scrubber fermented product in each storage space of the case in which the storage spaces are formed independently, and sealing the packaging space.

Description

Instant hot pepper paste and manufacture method

The present invention relates to an instant hot pepper paste and a method for producing the same, and more particularly, to an instant hot pepper paste and a method for producing the same, which can be easily and quickly prepared by mixing the ingredients on the fly.

There are various types of chestnuts that Koreans like to eat, such as kochujang, soy sauce, miso. Among them, soy sauce and miso are also available in Japan, but Kochujang is a traditional food only in Korea. Our food culture is rapidly westernized with economic development, but westernized food is causing various health problems because it does not fit our constitution. Accordingly, the interest in traditional foods is increasing, and many studies on kimchi, miso, and red pepper paste have been made.

In general, the standard for the ingredients of kochujang is that more than 6% of red pepper powder is added to the food process, and more than 15% of glutinous rice or rice is added to glutinous rice kochujang and rice kochujang, more than 4% of crude protein and 150 mg of amino acid nitrogen, (Glutinous rice or rice kochujang more than 100mg%).

In the conventional method of preparing red pepper paste, red pepper paste is prepared by using rice porridge when preparing red pepper paste, and mixing it with meju powder, malt and salt for 4-5 months. Republic of Korea Patent Publication No. 10-2010-0063936 as a conventional technology. Most of the hot pepper paste in the market recently fermented wheat flour in a cooker, fermented in a grain room, mixed with salt, aged in a maturing tank for 1-2 months, and then mixed with red pepper powder and syrup in a saccharification pot. The manufacturing method which distributes the product to the market is used.

This conventional gochujang manufacturing process is cumbersome and complicated, and takes a long time to produce a disadvantage in productivity. In particular, since physical properties contain a large amount of water as a paste state, considerable attention and attention are required for long-term storage and storage places due to concerns about overfermentation.

Accordingly, powdered red pepper paste powdered with red pepper paste is commercially available, but a considerable amount of equipment is required along with excessive costs in the drying process, leading to an increase in production cost, and having a poor viscosity and poor texture.

The present invention has been made to improve the above problems, and an object of the present invention is to provide an instant hot pepper paste and a method for preparing the same, which can be easily and quickly prepared by mixing ingredients on the fly.

Instant gochujang of the present invention for achieving the above object is characterized in that it contains 20 to 100 parts by weight of the soybean paste powder, 100 to 400 parts by weight of soy sauce, 50 to 250 parts by weight of loofah fermented based on 100 parts by weight of red pepper powder.

It characterized in that it further comprises 10 to 30 parts by weight of the cypress leaf extract based on 100 parts by weight of the red pepper powder.

And the method for producing instant red pepper paste of the present invention for achieving the above object comprises the steps of filling the red pepper powder, Cheonggukjang powder, soy sauce, loofah fermented products in each storage space of the case formed independently of the storage space; And sealing and packing the storage space.

The scrubber fermentation is characterized in that the scrubber fruit fermented by mixing with sugar.

As described above, according to the present invention, red pepper paste can be readily and quickly produced by mixing red pepper powder, cheonggukjang powder, soy sauce, and scrubber fermentation product, and the preservation property can be increased.

1 is a perspective view showing a packaging case used in the method for producing instant red pepper paste according to an embodiment of the present invention.

Hereinafter, an instant red pepper paste and a manufacturing method thereof according to a preferred embodiment of the present invention will be described in detail.

Instant gochujang according to an embodiment of the present invention contains 20 to 100 parts by weight of cheonggukjang powder, 100 to 400 parts by weight of soy sauce, and 50 to 250 parts by weight of scouring pad with respect to 100 parts by weight of red pepper powder.

Red pepper powder and soy sauce can be obtained by purchasing a commercially available product, and soy sauce can be prepared by the traditional method. Soy sauce is mixed 100 to 400 parts by weight based on 100 parts by weight of red pepper powder, can be appropriately adjusted according to the preference within this mixing range. If the amount of soy sauce is less than 100 parts by weight, it is too fresh and the viscosity of red pepper paste is too high. And when the amount of soy sauce exceeds 400 parts by weight, it is salty and harmful to health.

Cheonggukjang powder serves to give Gochujang a unique taste and flavor. Cheonggukjang powder is mixed with 20 to 100 parts by weight based on 100 parts by weight of red pepper powder. If the taste is less than 20 parts by weight, the flavor decreases, and if it exceeds 100 parts by weight, the viscosity is high and the texture is reduced.

Cheonggukjang powder means that the dried Cheonggukjang prepared by a conventional method and then pulverized. Cheonggukjang powder can be purchased and used on the market of course.

Cheonggukjang may be pulverized to about 100 to 200 mesh particle size after drying. As a drying method, one selected from freeze drying, vacuum drying, low temperature vacuum drying and hot air drying may be used. Preferably lyophilization method is used.

As an example of freeze drying (FD), a quick freeze of 12 to 13 hours at a temperature of -40 ℃ or less, followed by the step of applying low-temperature heat to 30 to 40 ℃ in a freeze dryer having a vacuum degree of 0.5torr or less Allow to dry for about 20 hours. When lyophilized cheonggukjang, high-quality cheonggukjang powder can be obtained. Since the moisture is removed by sublimation in the frozen state, the dried Cheonggukjang has a light porous structure, the shape and size of the dried state is maintained, and the loss of components is low. In addition, since it is processed at low temperature, there is no liquid water, and in the sublimation part, it is rapidly transferred from the fully hydrated state to the almost dehydrated state. This has the advantage that it rarely happens.

The scouring pad is mixed with 50 to 250 parts by weight based on 100 parts by weight of red pepper powder. If the scrubber fermentation is less than 50 parts by weight, the shelf life of gochujang is reduced and the health effect is insignificant. And if it exceeds 250 parts by weight, it is difficult to reproduce the taste of gochujang.

Scrubber fermentation is a fermentation of the scrubber fruit mixed with sugar.

Luffa cylindrica ) It is a one-year-old vine herbaceous plant. Its main ingredients are moisture, ash, protein, carotene, dietary fiber, calcium, potassium, iron, magnesium and sodium. It contains 17 essential amino acids and many nutrients . Extracts obtained from scrubbers have the advantage of a very low rate of alteration compared to extracts from vine-like herbaceous plants of other similar varieties (eg, gourd, pumpkin, cucumber, etc.).

In order to ferment the scrubber, the scrubber fruit is mixed with sugar in a proportion, for example, 50 to 150 parts by weight per 100 parts by weight of the scrubber fruit. Sugar is intended to supply carbon and energy sources to microorganisms involved in fermentation of scrubbers. As the sugar, oligosaccharides, lactose, glucose, fructose, sugar and the like may be used alone or in combination of two or more.

The mixture of sugar and scrubber fruit is put into a container and then fermented at 20 to 40 ° C. for 6 to 18 months. It is preferable to use a jar as a fermentation vessel during fermentation. The jar is formed with a myriad of fine pores to ensure the constant circulation of fresh air to the optimum fermentation. When fermented at a high temperature exceeding 40 ° C, it becomes a good environment for the growth of harmful microorganisms regardless of the type, there is a possibility of deterioration or corruption by harmful microorganisms. And since the temperature is less than 20 ℃ is not sufficiently aged, the desired fermentation product can not be obtained, there is a problem that the fermentation period is long.

The above fermentation process may be performed by a specific strain inoculated artificially, or may be performed by a strain vaccinated. When artificially inoculating a particular strain, the strain is inoculated 0.01 to 0.5 parts by weight based on 100 parts by weight of the mixture. As strains, fungi, yeasts or lactic acid bacteria can be used. The fungus is a genus of Aspergillus, preferably Aspergillus oryzae , KCTC6292), Aspergillus niger (KFCC-11268), and Saccharomyces cerevisiae can be used as yeast.

When the fermentation is complete, the contents can be taken out of the container, and the solids can be filtered out to obtain a liquid scrubber fermentation product. The obtained scrubber fermentation may be subjected to a high temperature heat treatment process to prevent overfermentation.

In addition to the components contained in the scrubber itself, the scrubber fermentation product contains various bioactive substances and enzymes produced through the fermentation metabolism of microorganisms. Enzymes are organic compounds produced from various microorganisms that catalyze chemical reactions in living organisms. Cells of all living things, such as animals and plants, contain various types of enzymes. maintain. Enzymes are therefore essential for life. Scrubber fermentation is useful for health by increasing the long-term preservation of the prepared kochujang and containing various enzymes.

The instant red pepper paste of the present invention is simply prepared on the fly by simply mixing the above materials. If necessary, the instant red pepper paste of the present invention can be added sugars or salts as desired.

Another embodiment of the instant red pepper paste of the present invention contains 20 to 100 parts by weight of Cheonggukjang powder, 100 to 400 parts by weight of soy sauce, 50 to 250 parts by weight of scrubber fermentation, and 10 to 30 parts by weight of cypress leaf extract.

Except for cypress leaf extract, the remaining materials are the same as the above-described embodiment. Cypress leaf extract is mixed with 10 to 30 parts by weight based on 100 parts by weight of red pepper powder. If the cypress leaf extract is less than 10 parts by weight, the effect is insignificant, and if it exceeds 30 parts by weight, the taste of red pepper paste is reduced.

Cypress leaf extract is extracted by adding the extraction solvent to the leaves of the cypress, the leaves and stems of the native cypress, which grows in nature, contains various effective ingredients, and the effect is excellent. Cypress leaf extract increases the antimicrobial and antioxidant properties of kochujang and increases the long-term preservation of kochujang along with the scrubber fermentation product.

Cypress ( Chamaecyparis obtusa ) emits phytoncide, a directional antibiotic in the air or into the ground to protect itself from surrounding pests and microorganisms. Phytoncide is a generic term for bactericidal substances produced by plants to defend themselves from pathogens, pests or microorganisms. The main components of phytoncide are terpene-like compounds, which have a unique directionality and are known to contribute greatly to various forest bath effects such as cardiopulmonary function, vascular function, respiratory reinforcement and skin disinfection.

At least one selected from water, a lower alcohol having 1 to 4 carbon atoms, a polyhydric alcohol, or a mixture thereof may be used as an extraction solvent for obtaining a cypress leaf extract. As the lower alcohol having 1 to 4 carbon atoms, methanol, ethanol and the like can be used. As the polyhydric alcohol, butylene glycol, propylene glycol, pentylene glycol and the like can be used. And mixtures of water and lower alcohols, mixtures of water and polyhydric alcohols, mixtures of lower alcohols and polyhydric alcohols, or mixtures of water and lower alcohols and polyhydric alcohols.

As an example of extraction, 2-20 times the extraction solvent is added to the cypress leaf in weight ratio, and then hot water extraction at 80 to 150 ° C. for 1 to 48 hours, or 1 to 5 times at 5 to 40 ° C. for 1 to 15 days Can be extracted repeatedly. Further, a reflux cooling extraction method, an ultrasonic extraction method, or the like can be used. It goes without saying that the extract obtained by using the above-mentioned extraction solvent can be obtained in the form of powder through filtration, concentration under reduced pressure or freeze-drying, spray drying or the like.

Hereinafter, the manufacturing method of the instant hot pepper paste is described.

Instant gochujang of the present invention may be prepared by just mixing the ingredients immediately after mixing the above-mentioned ingredients.

In addition, after packaging each material and distributed for a period of time, instant red pepper paste can be prepared. For example, filling each of the storage spaces of the case formed independently of the storage space with red pepper powder, Cheonggukjang powder, soy sauce, loofah fermentation, and sealing the packaging space.

Looking at the manufacturing method in detail, first to prepare each material. When the ingredients are ready, fill each case with the ingredients. In this case, each of the materials may be packaged separately, but is preferably packaged using the case shown in FIG.

Referring to FIG. 1, the case 10 has a rectangular cylindrical shape in which four storage spaces are formed. The case 10 is made of a conventional food container material such as polyethylene or polypropylene. Of course, the storage space formed in the case can be formed in an appropriate number depending on the number of materials. Each storage space of the case 10 is filled with red pepper powder (21), Cheonggukjang powder (23), soy sauce (25), and scrubber fermentation product (27).

After each material is filled with materials, the packing is sealed and sealed. This is accomplished by bonding the sheet 30 to the top of the case using the packaging sheet 30.

The packaged case is purchased by the consumer after distribution for a certain period of time, and the red pepper paste is readily prepared by mixing each of the ingredients in the case at the above-described mixing ratio and evenly mixing them. It can be consumed immediately after mixing the ingredients or aged 1 to 2 days.

Hereinafter, the present invention will be described through examples. However, the following examples are intended to illustrate the present invention in detail, and the scope of the present invention is not limited to the following examples.

(Example 1)

Instant red pepper paste was prepared by mixing 60 parts by weight of Cheonggukjang powder, 250 parts by weight of soy sauce, and 150 parts by weight of scrubber fermented based on 100 parts by weight of red pepper powder.

Scrubber fermentation was prepared as follows. After cultivating in Gangjin, Jeollanam-do, the scrubber fruit harvested in August was washed and mixed with sugar in the same weight ratio to prepare a mixture. After inoculating 0.05 parts by weight of Aspergillus niger (KFCC-11268) with respect to 100 parts by weight of the mixture, put it in a jar and ferment for 12 months at 25 ° C. Got water.

(Example 2)

An instant red pepper paste was prepared in the same manner as in Example 1, but 20 parts by weight of cypress leaf extract was further mixed with respect to 100 parts by weight of red pepper powder to prepare instant red pepper paste.

Cypress leaf extract was obtained by adding 10 times of water in weight ratio to the dried baekbaek leaves after heating at 100 ℃ for 8 hours and then filtered through a sieve.

<Sensory Test>

The sensory test was carried out on kochujang of Examples and Comparative Examples. A commercial gochujang (Pulmuone) was used as a comparative example. Thirty men and women trained by the panel were selected to evaluate the fragrance, color, taste, and overall preference of the sample by the following nine-point scale method. The results of the above sensory test are shown in Table 1 below.

division color incense flavor Comprehensive likelihood Example 1 8.24 8.30 8.51 8.30 Example 2 8.20 8.63 8.40 8.41 Comparative Example 8.27 8.20 8.45 8.23

Looking at the results of Table 1, it was confirmed that the instant red pepper paste of Examples 1 and 2 are inferior in comparison with the comparative example which is a common red pepper paste in color, aroma, and taste. Rather, the aroma and taste showed better results than the comparative example. As a result, the instant gochujang of the present invention was found to have a very simple taste and aroma of conventional gochujang. Therefore, the present invention is expected to improve the palatability and increase the usefulness of kochujang by benefiting health.

<Antibacterial Test>

In order to evaluate the antimicrobial activity of the Kochujang of Examples 1 and 2 as a test sample was tested antibacterial. Kochujang of the comparative example was used as a comparative sample. In order to measure the antimicrobial activity, Staphylococcus aureus ATCC 6538) was used.

The yellow bacteriophage was cultured in a liquid medium, and then cultured bacteria were diluted to adjust the initial number of bacteria to 10 ⁵ to 10 ⁶ CFU / mL. After adding test bacteria to each 20mL sample and mixing, the number of bacteria was measured when left at room temperature (20 ℃) for 24 hours.

division Early 24 hours later Test Sample 1 (Example 1) 5.0 × 10 ⁵ 3.7 x 10 ³ Test Sample 2 (Example 2) 4.6 × 10 ⁵ 2.0 × 10 ² Comparative Sample 2.6 x 10 ⁶ 6.5 × 10 ⁶

As a result of Table 2, in the case of Test Sample 1 and Test Sample 2, it was found that the bacterial count was greatly reduced after 24 hours. In particular, it can be seen that Test Sample 2 was significantly reduced. On the contrary, in the case of the comparative sample, the bacterial count increased after 24 hours. From these experimental results, it is expected that the instant red pepper paste of the present invention can increase the preservation of food.

While the present invention has been described with reference to exemplary embodiments, it is to be understood that the invention is not limited to the disclosed exemplary embodiments. Accordingly, the true scope of protection of the present invention should be determined only by the appended claims.

10: case 30: sheet

Claims (4)

delete It contains 20 to 100 parts by weight of Cheonggukjang powder, 100 to 400 parts by weight of soy sauce and 50 to 250 parts by weight of loofah fermented based on 100 parts by weight of red pepper powder,
It further contains 10 to 30 parts by weight of the cypress leaf extract based on 100 parts by weight of the red pepper powder,
The scrubber fermented product is inoculated with 0.05 parts by weight of Aspergillus niger with respect to 100 parts by weight of a mixture of scrubber fruit and sugar in the same weight ratio, and then put into a jar and fermented at 25 ° C. for 12 months.
The cypress leaf extract is instant pepper paste, characterized in that extracted by heating for 8 hours at 100 ℃ after adding water of 10 times by weight to the dried cypress leaves. delete delete

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