KR101117192B1 - Red pepper paste using hongyung potato and method of production thereof - Google Patents
Red pepper paste using hongyung potato and method of production thereof Download PDFInfo
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Abstract
본 발명은 홍감자를 이용하여 만든 홍감자 고추장 및 그 제조방법에 관한 것으로, 특히 멥쌀 호화액 10중량부에, 홍감자 호화액 6중량부를 혼합하여, 혼합 전분질원 제조단계; 소맥분에 아스퍼질러스 오리재를 접종하여 제조한 아스퍼질러스 오리재 코오지의 13중량부와, 대두에 바실러스 서브틸리스를 접종하여 제조한 청국장 코오지의 3중량부를 혼합하여 혼합 코오지를 제조하는 혼합 코오지 제조단계;상기 혼합 전분질원 제조단계에서 제조한 혼합 전분질원에 상기 혼합 코오지 제조단계에서 만든 혼합 코오지를 혼합하고 식염을 첨가하여 23℃ 내지 27℃에서 4주 내지 6주동안 숙성시키는 1차 숙성단계; 및 상기 혼합코오지를 혼합하여 발효숙성시킨 전분질원을, 마쇄한 고추가루 12중량부에 물엿과 함께 혼합하여 18℃ 내지 22℃에서 7일간 숙성시키는 2차 숙성단계를 거쳐 만들어진다. 이러한 본 발명의 고추장은 전분질원으로 포함된 홍감자가 가진 항산화효과, 항암효과, 항돌이변이성 효과를 발휘하고, 붉은 고추장의 색도를 유지하면서 매운 맛을 감소시켜 어린이나 외국인이 먹기 편하다. The present invention relates to a red potato potato gochujang made using red potatoes and a method for manufacturing the same, in particular, 10 parts by weight of non-glutinous rice liquid, 6 parts by weight of red potato potato liquid mixture, a mixed starch source manufacturing step; Mixed Coo to prepare mixed coo by mixing 13 parts by weight of Aspergillus duck coji prepared by inoculating wheat flour with Aspergillus duck, and 3 parts by weight of Cheonggukjang Coo prepared by inoculating Bacillus subtilis to soybean. Preparation step; The first ripening step of mixing the mixed starch source prepared in the mixed starch source manufacturing step prepared in the mixed starch source manufacturing step and aged 4-4 weeks at 23 ℃ to 27 ℃ by adding a salt ; And a starch source fermented and matured by mixing the mixed koji, mixed with 12 parts by weight of ground red pepper powder, followed by a secondary aging step of aging at 18 ° C. to 22 ° C. for 7 days. The kochujang of the present invention exhibits the antioxidant, anticancer and antimutagenic effects of red persimmons contained as a starch source, and reduces spicy taste while maintaining the color of red kochujang, making it easy for children or foreigners to eat.
홍감자(홍영), 청국장 코오지, 2차 숙성, 항산화, 항암 Honggamja (Hong Young), Cheonggukjang Koji, 2nd Aging, Antioxidant, Anticancer
Description
본 발명은 홍감자 고추장 및 그 제조방법에 관한 것이다. 특히, 본 발명은 고추장의 전분질원을 홍감자로 사용한 고추장 및 그 제조방법에 관한 것이다.The present invention relates to red potato red pepper paste and a method of manufacturing the same. In particular, the present invention relates to red pepper paste using the starch source of red pepper paste as red potatoes and a method for producing the same.
우리나라 전통식품의 하나인 고추장은 재료나 제조방법에 있어서 지방마다 차이가 있지만 대개 다음과 같은 과정을 거쳐 만든다. Gochujang, one of the traditional foods in Korea, varies from province to province in terms of ingredients and manufacturing methods, but is usually made through the following process.
찹쌀이나 멥쌀, 밀, 보리 중 어느 하나 또는 하나 이상을 물에 불린 후 분쇄하여 전분질원 분말을 만들고, 이 전분질원 분말에 엿기름과 물을 첨가하여 당화시킨 후, 고추가루에 혼합하고, 여기에 식염 및 메주를 분쇄하여 만든 메주가루를 첨가하여 혼합하고, 일정기간 숙성시키면 메주가루에 포함된 국균(누룩곰팡이)과 엿기름이 효소등에 의해 전분질원을 당화하고 단백질을 가수분해하여 고추장이 만들어지게 된다. One or more of glutinous rice, non-glutinous rice, wheat and barley is soaked in water and then pulverized to make starch protein powder. The starch source powder is added with malt and water to be saccharified, mixed with red pepper powder and salt And mixed by adding the meju powder made by grinding the meju, and aged for a certain period of time, the bacterium (yur fungus) and malt contained in the meju powder saccharizes the starch source by enzymes and hydrolyzes the protein to make red pepper paste.
이러한 고추장을 제조할 때, 통상적이고 전통적으로 사용해오던 전분질원을 일부 다른 곡물로 대체하거나 첨가하여 새로운 맛과 향기를 내는 색다른 고추장을 제조하는 기술이 개시되어 알려져 있다. In the manufacture of such gochujang, a technique for producing a different gochujang having a new taste and aroma by replacing or adding a starch source that has been used conventionally and traditionally with some other grains is disclosed.
예컨대, 고추장을 상품으로서 대량생산하는 업체에서는 전통적으로 사용해오던 맵쌀, 찹쌀, 밀 등의 전분질원을 소맥분으로 사용하는 경우가 점차 늘어나고 있다. For example, companies that mass-produce kochujang as a product increasingly use starch sources such as spicy rice, glutinous rice, and wheat as wheat flour.
그리고, 한국특허공개 제2003-52932호에는, 고추장의 매운맛을 경감시키면서 고추장의 붉은 색의 색도를 유지시키기 위하여 "홍국(붉은 누룩곰팡이)"를 사용하는 기술이 개시되어 있다. And, Korean Patent Publication No. 2003-52932 discloses a technique of using "hongguk (red yeast mold)" to maintain the red color of red pepper paste while reducing the spicy taste of red pepper paste.
한국 공개특허 제2004-61992호에는, 재래의 고추장이 지니는 색상은 그대로 유지하면서 매운 맛의 원인성분을 제거한 고추장용 코지가 개시되어 있는데, 이 고추장용 코지는 고추장의 매운맛을 감소시키기 위한 수단으로, 입국에서 출국까지의 임의의 단계에서 적어도 1회 이상 소정량의 고추분을 전분질 원료에 첨가하고, 종국이 분비하는 효소의 작용으로 캡사이신 또는/및 디하이드로 캡사이신 함량을 감소시키는 것에 관하여 개시하고 있다. Korean Patent Laid-Open Publication No. 2004-61992 discloses kochujang koji which removes the causative agent of spicy taste while maintaining the color of traditional kochujang, which is a means for reducing the spicy taste of kochujang. Disclosed is the addition of a predetermined amount of red pepper powder to the starch raw material at least one or more times at any stage from entry to departure and the reduction of capsaicin or / and dihydro capsaicin content by the action of an enzyme secreted by the end.
그리고, 고추장의 색도를 높이거나 유지하면서 매운맛을 경감하여 외국인이나 어린이들이 먹기에 적합하도록 고추장에 사과, 감(연시) 또는 토마토와 같이 붉은 색을 발휘하는 과일이나 채소를 첨가한 소위 기능성 고추장이 개시되어 알려져 있다. In addition, the so-called functional kochujang is added by adding red fruits such as apples, persimmon (seasonal) or tomatoes to red pepper paste to reduce the spicy taste while maintaining or improving the color of the kochujang. It is known.
그러나 상기한 종래 재래의 고추장은 매운 맛이 너무 강하여 먹기가 까다롭고, 고추가루의 일부를 붉은 색조를 발휘하기 위하여 기타 보조재료를 첨가하거나 대체하는 소위 기능성 고추장의 경우에는 매운 맛은 줄어드나 재래의 고추장이 가진 담백한 맛을 내지 못하고 오히려 '텁텁한' 맛을 유발하는 단점이 있었다. However, the conventional Kochujang is so spicy that it is difficult to eat, and in the case of the so-called functional Kochujang, which adds or replaces other auxiliary ingredients to give a reddish tint of red pepper, the spicy taste decreases. It did not produce the light taste of gochujang, but rather caused the 'hot' taste.
한편, 인체 등과 같이, 유산소 호흡을 하는 생명체들은 산소를 환원시켜 필요한 에너지를 생산한다. 이 대사과정에서 필수 불가결하게 생기는 부산물인 O2-, OH-, H2O2 등과 같은 활성산소종(reactive oxygen pecies)은 반응성이 매우 커서 적은 양으로도 생체내의 여러 물질과 반응하여 산화적 손상을 일으키며 이로 인해 세포의 기능이 저해되고 세포 사멸(apoptosis)을 초래하게 된다. 나아가 활성산소종에 의한 DNA, 단백질, 지질 및 작은 세포 분자들의 산화적 손상은 심장 질환(Witztum, 1993), 알츠하이머(Alzheimer)병과 같은 뇌신경계 장애(Richardson, 1993), 돌연변이나 암 등과 같은 질병들과 노화 현상을 일으키는 원인이 되는 것임은 많은 연구결과로 부터 알려져 있다(Finkel and Holbrook, 2000). On the other hand, living things such as aerobic breathing, such as the human body reduces the oxygen to produce the required energy. A by-product generated in the metabolic process vital to O 2 -, OH-, H 2 O 2 active oxygen species such as (reactive oxygen pecies) are responsive so large that even a small amount of oxidative damage to react with various substances in vivo This causes cell function to be inhibited and causes cell death (apoptosis). Furthermore, oxidative damage of DNA, proteins, lipids, and small cell molecules by reactive oxygen species has been linked to diseases such as heart disease (Witztum, 1993), cerebral nervous system disorders such as Alzheimer's disease (Richardson, 1993), mutations and cancers. It is known from many studies that it is the cause of over aging (Finkel and Holbrook, 2000).
이러한 인체내의 활성산소종을 억제하는 항산화제는 여러가지 천연 과일이나 채소에 포함되어 있는 데, 최근 우리나라 농촌진흥청에서 육종한 "홍감자(또는 홍영감자라고 한다)"에, 기존 유색품종인 "자심"에 비하여 안토시아닌 의 함량을 3.5배(8.9mg%)이상 가지고, 우수한 항산화작용 및 항암활성을 보인다는 연구결과가 있었다. Antioxidants that inhibit the active oxygen species in the human body are included in various natural fruits and vegetables, recently in the "honggamja (or hongyoung potato)" breeding in Korea's Rural Development Administration, the existing colored varieties "jasimsim" Compared with an anthocyanin content of more than 3.5 times (8.9mg%), excellent antioxidant and anticancer activity were found.
그런데, 이러한 홍감자는 그대로 취식되고 있을 뿐 다른 식품분야에 응용되지 못하고 있다. However, these red potatoes are just eaten as it is not applied to other food fields.
본 출원인은 우리나라 사람이 매식사끼 마다 거의 빠짐없이 먹는 고추장에, 고추장의 붉은 색도나 고추장의 고유한 맛을 변질시키지 않으면서 항산화기능과 항암작용을 증진시키는 홍감자의 기능을 접목시킨, 고추장 및 그 고추장 제조방법을 연구개발하였다.The present applicant combines red pepper paste, which is eaten almost every meal by Koreans, and red pepper of red pepper paste or red potato of red pepper paste, which enhances antioxidant function and anticancer activity without altering the unique taste of red pepper paste. Research and Development of Kochujang Preparation
이에 본 발명은 항산화 기능과 항암활성 기능을 보유하여 한국인이 거의 매 식마다 먹는 고추장을 통하여 활성산소종에 의한 질병을 예방효과가 높고, 특히 재래 고추장의 매운 맛을 경감시킬 뿐 만아니라 단순한 맛을 개선한 홍감자 고추장의 제조방법 및 그 고추장의 제조방법을 제공함에 목적이 있다. Therefore, the present invention possesses antioxidant function and anticancer activity, and the Koreans eat red pepper paste almost every meal to prevent the disease caused by reactive oxygen species, and in particular, reduce the spicy taste of traditional kochujang as well as provide simple taste. An object of the present invention is to provide an improved method for producing red potato and red pepper paste.
상기 목적을 달성하기 위한 본 발명의 고추장은, Gochujang of the present invention for achieving the above object,
(a) 멥쌀에 물을 붓고 가열하여 호화시킨 멥쌀 호화액 10중량부와, 홍감자를 물을 붓고 삶아서 만든 홍감자 호화액 6중량부를 혼합하여 이루어진 혼합 전분질원;과 (a) a mixed starch source consisting of 10 parts by weight of non-glutinous rice flour prepared by pouring water into the rice, followed by heating;
(b) 소맥분에 아스퍼질러스 오리재(Aspergillus oryzae, 국균)를 접종하여 제조한 아스퍼질러스 오리재 코오지의 13중량부와 대두에 바실러스 서브틸리스(Bacillus subtillis)를 접종하여 제조한 청국장 코오지의 3중량부를 혼합한 혼합코오지;(b) 13 parts by weight of Aspergillus duckwood prepared by inoculating Aspergillus duckwood in Korean wheat flour and 13 parts by weight of Aspergillus duckwood prepared by inoculating Bacillus subtillis in soybean Mixed koji mixed with 3 parts by weight;
(c) 고추가루 12중량부 및 (c) 12 parts by weight of red pepper powder and
(d) 물엿을 혼합하여 숙성시켜 만든 홍감자 고추장이다. (d) Red potato sauce prepared by mixing starch syrup with red pepper.
그리고, 상기한 재료로 구성된 본 발명의 고추장은 다음과 같은 과정을 거쳐 만들어진다.And, the kochujang of the present invention composed of the above materials is made through the following process.
(a) 혼합 전분질 제조단계(a) Mixed starch manufacturing step
물에 불린 멥쌀에 물을 붓고 가열하여 만든 멥쌀 호화액 10중량부에 대하여, 홍감자를 호화시킨 홍감자 호화액 6중량부를 혼합하여, 혼합 전분질원을 제조한다.A mixed starch source is prepared by mixing 6 parts by weight of red potato supernatant with which red potato is gelatinized with 10 parts by weight of non-rice supernatant produced by pouring water into heated rice soaked in water.
(b) 혼합코오지 제조단계(b) Mixed Coot Manufacturing Step
소맥분에 아스퍼질러스 오리재를 접종하여 제조한 아스퍼질러스 오리재 코오지(Koji)의 13중량부와, 대두에 바실러스 서브틸리스(Bacillus subtillis)를 접종하여 제조한 청국장 코오지의 3중량부를 혼합하여 혼합 코오지를 제조한다. 13 parts by weight of Aspergillus duck Koji prepared by inoculating wheat flour with Aspergillus duck, and 3 parts by weight of Cheonggukjang Coji prepared by inoculating Bacillus subtillis with soybean Prepare mixed coji.
(c) 1차 숙성단계(c) first ripening step
상기 혼합 전분질 제조단계에서 제조한 혼합 전분질원에 상기 혼합 코오지 제조단계에서 만든 혼합 코오지를 혼합하고 식염을 첨가하여 23℃ 내지 27℃에서 4주 내지 6주동안 숙성시킨다.The mixed starch prepared in the mixed starch source prepared in the mixed starch manufacturing step is mixed with the mixed coot made in the mixed coji production step, and aged for 4 to 6 weeks at 23 ° C. to 27 ° C.
(d) 2차 숙성단계(d) secondary fermentation stage
상기 혼합코오지를 혼합하여 발효숙성시킨 전분질원에 마쇄한 고추가루 12중량부와 물엿을 첨가하여 혼합하고 18℃ 내지 22℃에서 7일간 숙성시켜 홍감자 고추장을 제조한다.12 parts by weight of ground red pepper powder and starch syrup are added to the starch source fermented and matured by mixing the mixed koji, followed by aging at 18 ° C. to 22 ° C. for 7 days to prepare red potato sauce.
상기한 바와 같이 제조된 본 발명의 홍감자 고추장은 우리나라 사람들이 거의 매끼마다 조미료로 섭취하는 식습관상, 본 발명의 고추장에 전분질원으로 함유된 홍감자의 항산화기능 및 항암작용에 의해 인체 내의 활성산소를 제거하고 항암작용을 증진시켜 성인병예방, 피부 노화억제, 암예방의 효과가 있는 건강식품으로 유용하다. The Red Potato Gochujang of the present invention prepared as described above has a dietary habit in which Korean people consume almost every meal as seasoning, and the active oxygen in the human body by the antioxidant function and anticancer action of red potato contained as starch in the red pepper paste of the present invention. It is useful as a health food that has the effect of preventing geriatric diseases, inhibiting skin aging, and preventing cancer by removing and promoting anticancer activity.
또한 본 발명의 홍감자 고추장에 의하면, 홍감자의 붉은 색소가 고추의 붉은 색도를 유지시켜 주는 동시에 전량 고추가루를 사용한 고추장에 비하여 매운 맛을 경감시켜 어린이나 외국인 등 매운 맛에 익숙하지 않은 사람도 쉽게 먹을 수 있다.In addition, according to the red potato red pepper paste of the present invention, red pigment of red potato keeps the red color of the red pepper and reduces the spicy taste compared to the red pepper paste using whole red pepper powder. It's easy to eat.
이하, 본 발명에 따른 홍감자 고추장 및 그 제조방법의 바람직한 실시예를 첨부도면을 참조하여 상세히 설명한다.Hereinafter, with reference to the accompanying drawings, a preferred embodiment of the red potato and kochujang according to the present invention will be described in detail.
전분질원 제조단계;Starch source manufacturing step;
맵쌀을 물에 불려 물을 제거한 후 그 불린 멥쌀 10중량부에 대하여 물 16중량부를 붓고 가열하여 호화시킨다. 깨끗이 세척한 홍감자에 물을 붓고 삶아서 호화시킨다. 이렇게 호화된 멥쌀 호화액 10중량부에 대하여 홍감자 호화액 6중량부를 혼합하여 혼합 전분질원을 제조한다. The spicy rice is soaked in water to remove water, and then, 16 parts by weight of water is poured into 10 parts by weight of the soaked non-glutinous rice and heated to gelatinize. Pour water over the freshly washed red potatoes and boil them. The mixed starch source is prepared by mixing 6 parts by weight of the red potato potato liquor with respect to 10 parts by weight of the non-glutinous rice laver.
본 발명은 위에 기재한 방법에 제한하지 않으며, 물에 불린 멥쌀과 쪄서 으깬 홍감자를 먼저 혼합하여 여기에 물을 붓고 한꺼번에 호화하는 것도 가능하다. The present invention is not limited to the method described above, it is also possible to mix the non-rice and soaked red potato, soaked in water first, to pour water and luxury at once.
상기 혼합 전분질원에 포함된 홍감자는 자체로 안토시아닌 색소를 풍부하게 함유하고 있어, 완성된 고추장을 통하여 섭취될 때 신체내에 흡수되어 항산화작용을 하게되는 항산화제의 역할을 하게 된다. 아울러 본 발명의 고추장에 전분질원의 일부로 포함된 홍감자에 의해 본 발명의 고추장은 항돌연변이 활성 및 항암활성의 효능을 제공한다. The red potato, which is included in the mixed starch source, itself contains an anthocyanin pigment in abundance, and when it is ingested through the finished kochujang, it is absorbed into the body and acts as an antioxidant that acts as an antioxidant. In addition, red pepper paste of the present invention by the red potato is included as part of the starch source in the kochujang of the present invention provides the efficacy of antimutagenic and anticancer activity.
특히, 홍감자의 안토시아닌 색소에 의해 고추장의 붉은 색도를 유지하면서 매운 맛을 저감할 수 있게 된다. In particular, the anthocyanin pigment of red potato can reduce the spicy taste while maintaining the red color of red pepper paste.
혼합코오지 제조단계Mixed Coot Manufacturing Step
소맥분에 아스퍼질러스 오리재(Aspergillus oryzae, 국균)를 접종하여 아스퍼질러스 오리재 코오지(Koji)를 만들고, 이와 함께 대두에 바실러스 서브틸리스(Bacillus subtillis)를 접종하여 청국장 코오지를 만든다. 이렇게 만든 아스퍼질러스오리재 코오지와 청국장 코오지를 혼합하여 혼합 코오지를 제조한다. 이 때 혼합비는 아스퍼질러스 오리재 코오지 13중량부에 대하여 청국장 코오지 3중량부로 혼합하는 것이 바람직하다. 물론 이들의 혼합비는 적절히 조정될 수 있다. Aspergillus duckwood (Kookgi) is inoculated into wheat flour to make Aspergillus duckwood Koji (Koji), and soybeans are inoculated with Bacillus subtillis (Bacillus subtillis) to make Cheongguk Koji. The aspergillus duck Koji and Cheonggukjang Koji are mixed to make a mixed coo. At this time, the mixing ratio is preferably mixed with 3 parts by weight of Cheonggukjang koji with respect to 13 parts by weight of Aspergillus duck wood coji. Of course, these mixing ratios can be adjusted suitably.
상기 청국장 코오지가 본래 가진 고혈압 방지 및 지질대사개선, 항 돌연변이, 항암성, 항산화성, 노인성 치매의 예방, 혈전증 예방 등의 기능을 고추장에 제공한다. Cheonggukjang Koji provides the functions of preventing hypertension and lipid metabolism, anti-mutation, anti-cancer, antioxidant, senile dementia, thrombosis prevention, etc. originally possessed by Koji.
1차 숙성단계1st ripening stage
위에서 준비한 혼합 전분질원의 10중량부에, 위에서 마련한 혼합 코오지 6중량부를 혼합하고, 여기에 식염을 첨가하여 23℃ 내지 27℃에서 4주 내지 6주동안 숙성시킨다.To 10 parts by weight of the mixed starch source prepared above, 6 parts by weight of the mixed coji prepared above is mixed, and the salt is added thereto and aged at 23 ° C. to 27 ° C. for 4 to 6 weeks.
2차 숙성단계Second ripening stage
상기 혼합코오지로 발효숙성시킨 전분질원에, 마쇄한 고추가루에 혼합하고, 물엿을 첨가하여 18℃ 내지 22℃에서 7일간 숙성시켜 홍감자 고추장을 제조한다.The fermented starch source fermented with the mixed koji was mixed with ground red pepper powder, starch syrup was added and aged at 18 ° C. to 22 ° C. for 7 days to prepare red potato sauce.
<실시예1>Example 1
멥쌀에 물을 붓고 가열하여 만든 맵쌀 호화액 10중량부와 홍감자를 쪄서 으깬 후 물을 붓고 가열하여 만든 홍감자 호화액 6중량부를 혼합하여 혼합 전분질원호화액을 만들고, 이 혼합 전분질원 10중량부에, 미리 준비한 아스퍼질러스오리재 코오지와 청국장 코오지를 혼합하여 만든 혼합코오지 6중량부를 혼합하고, 식염 7중량부를 첨가하여 25℃에서 5주간 숙성발효시켰다. 이렇게 숙성발효시킨 혼합 전분질원을, 마쇄한 고추가루 12 중량부에 혼합하고 20℃에서 7일간 숙성시켜 홍감자 고추장을 제조하였다. 10 parts by weight of spicy rice liquor made by pouring water into non-glutinous rice and steamed red potato, mash, and then mixed with 6 parts by weight of red potato spicy liquor made by pouring water and heating to make mixed starch-enriched solution, and 10 parts by weight of this mixed starch source 6 parts by weight of mixed coo butter prepared by mixing previously prepared Aspergillus duck wood and Cheonggukjang koji were mixed, and 7 parts by weight of salt was added thereto, followed by fermentation at 25 ° C. for 5 weeks. The mixed starch source fermented in this way was mixed with 12 parts by weight of ground red pepper powder and aged at 20 ° C. for 7 days to prepare red potato sauce.
도 1은 본 발명에 따라 홍감자 고추장을 제조하는 방법의 개략적인 공정순서도이다. 1 is a schematic process flowchart of a method for producing red potato gochujang according to the present invention.
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