KR102202065B1 - A Method of Making Kochujang Using Antibacterial Plant Complex Fermented Liquid - Google Patents

Abstract

The present invention relates to a method for producing red pepper paste using a complex fermentation solution, and more particularly, 40% to 50% by weight of antibacterial plant complex fermentation solution, 10% to 14% by weight broth, 4% to 6% by weight of cheonggukjang powder, red pepper powder It relates to a mixed fermentation broth added red pepper paste made by mixing 26% by weight to 36% by weight and 6% by weight to 8% by weight of salt, and the present invention uses a complex fermentation solution consisting of antibacterial plants of green tea, plum, plantain, Eoseongcho, and perilla leaf Thus, it relates to a method of manufacturing a red pepper paste with an antibacterial plant complex fermentation solution added to enable the use of the efficacy of an antibacterial plant at the time of intake of red pepper paste by manufacturing a traditional fermented food, red pepper paste.

Description

Method of Making Kochujang Using Antibacterial Plant Complex Fermented Liquid}

The present invention relates to a method of manufacturing red pepper paste using a complex fermentation solution, and more particularly, when ingesting red pepper paste by preparing a traditional fermented food, red pepper paste, using a complex fermentation solution consisting of antibacterial plants of green tea, plum, plantain, Eoseongcho, and perilla leaves. It relates to a method of manufacturing red pepper paste to which an antibacterial plant complex fermentation solution is added to enable the use of antibacterial plant effects together.

Korean red pepper paste is a paste developed after the 16th century when red pepper was introduced, and it has brought a great change in dietary life since the late Joseon Dynasty. This gochujang is one of the traditional foods of Korea, and looking at its manufacturing method, in general, gochujang is made by mixing powdered meju, red pepper powder and other ingredients, then aging, and is indispensable to our food culture. It is one of the unique sauces.

This gochujang contains nutrients and physiologically active substances such as red pepper powder, glutinous rice powder, and protein derived from fermented soybeans, sugars, carotene, vitamins, capsaicin, and soybean peptides, and has the characteristics of a good balance of spicy, sweet, and umami taste. The utility value is high in various dishes as well as Western multi-purpose sauces such as chili, tabasco, and tomato ketchup, and accordingly, various functional gochujangs are being developed.

Looking at the prior art in this field, the manufacturing method of low-salt hydrangea gochujang (hereinafter referred to as "prior art 1") in which fermented cornus milk fermentation liquid of Registration Patent No. 10-1723830 (registration date March 31, 2017) is added is (a ) Preparing a hydrangea extract by adding 2 to 4% of hydrangea relative to the weight of water to water and then extracting at 100 to 130°C for 10 to 20 minutes;

(b) inoculating the lactic acid bacteria in the cornus milk and fermenting it at 34-40° C. for 20-28 hours to prepare a cornus milk fermentation broth; And

(c) 27 to 35 parts by weight of the hydrangea extract prepared in step (a) based on 100 parts by weight of red pepper paste, 12 to 18 parts by weight of fermented cornus milk prepared in step (b), 16 to 24 parts by weight of red pepper powder, 14 parts by weight of rice powder ~20 parts by weight, 3 to 5 parts by weight of salt, and 5 to 7 parts by weight of meso powder

A method of manufacturing a low-salt hydrangea pepper paste added with fermented cornus milk, which is prepared including fermenting at 27 to 33°C for 6 to 10 days after mixing parts by weight, has been disclosed,

As another prior art, the method for manufacturing red pepper paste (hereinafter referred to as "prior art 2") to which fermented fermented wild plants of Korean Patent Publication No. 10-2011-0049440 (published on May 12, 2011) is added is i) selected wild grass and Fermentation step of preparing a fermentation broth obtained by mixing sugar in a ratio of 1:1 and fermenting it at room temperature for 3 years, and compressing it under conditions of 05-31kgf/cm2 to prepare a fermentation broth obtained by extracting the liquid phase;

Ii) 25 to 30% by weight of floated barley rice powder that is crushed and steamed and aged for 2 to 3 days at high temperature, 20 to 25% by weight of fermented fermented fermented wild pepper of the total weight of red pepper paste, 25 to 30% by weight of red pepper powder, 20 to 25% by weight of jocheong %, 4-6% by weight of meju powder and 1-5% by weight of purified salt to prepare red pepper paste containing fermented wild pepper paste; And iii) a method of manufacturing red pepper paste containing fermented wild pepper paste containing fermented wild pepper paste including a fermentation step of aging the red pepper paste containing the prepared wild grass fermentation broth in a warehouse at -1°C to 20°C for 2 to 5 months,

The complex fermentation solution of wild grasses of Registered Patent Publication No. 10-1767585 (registration date August 7, 2017) and its manufacturing method (hereinafter referred to as "priority technology 3") is a fermented wild grass sugar by adding sugar and useful microorganisms to wild grasses. Sanyacho sugar fermentation production step of producing; A wild wild plant hot water extract production step of producing wild wild grass hot water extract by hot water extraction performed at the same time as the wild wild grass sugar fermentation production step or performed before or after the wild wild grass sugar fermentation production step; Wildflower mixed fermentation to prepare a wild grass composite fermentation composition by mixing 30 to 70% by weight of fermented wild grass sugar prepared in the step of producing fermented wild grass sugar and 30 to 70% by weight of hot water extract prepared in the wild wild grass hot water extract production step Composition manufacturing step; And after adding yeast or lactic acid bacteria in a ratio of 0.005 to 0.01 parts by weight with respect to 100 parts by weight of the wild grass complex fermentation composition prepared in the step of producing the wild grass complex fermentation composition, a complex fermentation step of fermenting for 10 to 30 days at a temperature of 20 to 35°C. Including, the fermented fermented sanyacho sugar in the step of producing fermented fermented fermented fermented fermented fermented perilla includes: a pretreatment step of collecting, sorting, washing, and cutting wild plants; A first sugar addition step of adding sugar in a ratio of 30 to 40 parts by weight with respect to 100 parts by weight of the wild grass pretreated in the wild grass pretreatment step, and mixing and stirring the wild grass and the added sugar; Simultaneously with the first adding step, or performed before or after the first adding step, sugar and salt are added to the bottom of the jar in a ratio of 10 to 20 parts by weight per sugar and 0.05 to 0.2 parts by weight of salt based on 100 parts by weight of wild grass. The step of adding the second sugar to be laid; Fill the jar with sugar and salt in the jar with sugar and salt in the jar with sugar in the jar, and add sugar to the top of the jar in a ratio of 30 to 40 parts by weight per 100 parts by weight of wild grass. The third sugar addition step of adding; After adding sugar in the third sugar addition step, the top of the jar is covered with Korean paper or cloth, and then aged for 40 to 60 days; A fourth sugar addition step of further adding sugar in a ratio of 30 to 40 parts by weight with respect to 100 parts by weight of the wild plants matured in the first aging step; A second aging step of aging for 40 to 60 days after adding sugar in the fourth sugar addition step, covering the top of the jar with Korean paper or cloth and finishing it; A fermentation liquid separation step of separating the wild grass ingredients and the wild grass ripening liquid of the wild grass ripened in the second ripening step; And a fermentation step in which useful microorganisms are added in a ratio of 0.01 to 2 parts by weight with respect to 100 parts by weight of the fermented wild grass separated in the aging liquid separation step, and then fermented for 6 to 12 months to prepare fermented wild wild grass sugar. A method for producing a wild field plant complex fermentation solution, characterized in that it is disclosed.

Like the prior art, the conventional method for producing gochujang is also fermenting wild pepper paste, cornus milk, etc. to improve functionality. However, the prior art 1 to 3 are all mixed with rice flour, barley flour, and glutinous rice powder. It is sticky, but there is a problem that when put in food, a thick taste occurs.

In other words, there is a problem in that rice powder, glutinous rice powder, flour, etc. are mixed with additive materials when manufacturing the existing traditional gochujang, so when mixed with the type of soup, it becomes thick and thick.

In addition, all of the above-described prior arts do not use antibacterial plants, but have their own characteristics, but in order to maintain the function of our body in a balanced manner, a number of vitamins and minerals of the plant are required, and other nutrients are also used. It must be supplied from plants.

However, the prior art has a problem that does not satisfy these nutrients.

Registered Patent Publication No. 10-1723830 Unexamined Patent Publication No. 10-2011-0049440 Registered Patent Publication No. 10-1767585

The present invention is a means for solving the above problems, by using a complex fermentation solution of antibacterial plants (green tea, plum, plantain, Eoseongcho, perilla leaf) to prepare a traditional fermented food, red pepper paste, the efficacy of antibacterial plants when ingesting red pepper paste. It is intended to provide red pepper paste of complex fermentation solution to enable use of together,

In addition, the present invention is an antibacterial plant for the purpose of providing red pepper paste having a deep taste, sharpness, and antibacterial function by manufacturing red pepper paste with antibacterial plant complex fermentation liquid and fermented cheonggukjang powder as main components without using glutinous rice powder when manufacturing red pepper paste as in the past. It relates to a method of manufacturing red pepper paste using a complex fermentation broth.

The present invention is a means for achieving the above object, the steps of cleanly selecting, washing, and drying antimicrobial plants made of green tea, plum, plantain, eoseongcho, and perilla, and then mixing each with sugar in a weight ratio of 1:1;

Fermenting each of the antimicrobial plants mixed with the sugar in a ratio of 1:1 for 3 years, compressing them, extracting them into a liquid, mixing them at an equal weight ratio, and aging them for 6 months to prepare a complex fermentation solution;

Selecting cheonggukjang beans, soaking them in water, steaming them, and fermenting them for 2-3 days in a conventional manner to prepare cheonggukjang, drying them and processing them into powder to prepare cheonggukjang powder;

Purified water 87 to 95% by weight, anchovy 2 to 4% by weight, kelp 1 to 3% by weight, onion 1 to 3% by weight, onion 1 to 3% by weight are mixed and heated in a heating container for 4 hours to make 3.5 Brix. After filtering this, adding 2ℓ of water and concentrating for 3 hours to prepare a broth

Preparing red pepper paste by mixing 40-50% by weight of the prepared complex fermentation liquid, 10-14% by weight of broth, 4-6% by weight of cheonggukjang powder, 26-36% by weight of red pepper powder, and 6-8% by weight of salt;

Aging the prepared red pepper paste for 6 to 10 days in a aging room at 0°C to 20°C;

It characterized in that it comprises the step of sterilizing the aged hot pepper paste packaging in a standard pouch or container and then soaking in water at 70 ℃ for 10 to 30 minutes.

The red pepper paste to which the antibacterial plant complex fermentation solution of the present invention is added is prepared as a traditional fermented food, red pepper paste, by using the complex fermentation solution so as to have the effect of an antibacterial plant when eating red pepper paste.

The present invention provides various vitamins, enzymes, minerals, fiber, etc., which are easy to lack to modern people, by manufacturing and supplying red pepper paste with an antibacterial plant complex fermentation solution so that the functions of our body can be maintained in a balanced manner, while also providing antibacterial plant ingredients. By allowing them to be consumed evenly for a long time, it prevents toxins and inflammations in the body, as well as maintains a healthy life.

1 shows a manufacturing process chart for a method of manufacturing a conventional low-salt hydrangea red pepper paste added with fermented cornus milk,
Figure 2 shows a manufacturing process diagram for a method of manufacturing a conventional fermented fermented wild pepper paste added,
Figure 3 shows a process chart for a conventional fermentation solution and a method of manufacturing the same,
Figure 4 shows a process chart for a method of manufacturing red pepper paste using the complex fermentation solution of the antibacterial plant of the present invention,
Figure 5 is a block diagram showing a broth production method in the method for producing red pepper paste using the complex fermentation solution of the antibacterial plant of the present invention.

The method for preparing red pepper paste using the antibacterial plant complex fermentation liquid described below is to prevent various toxins and inflammations in the body by ingesting the antibacterial plant components evenly for a long time.

The antibacterial plant described in the present invention is a plant having anticancer effect, and uses green tea, plum, plantain, Eoseongcho, and perilla leaf, and the efficacy of each antibacterial plant is as follows.

*green tea

Drinking green tea often prevents blood clots from forming and lowers cholesterol and blood sugar. It is also said to be effective in preventing tooth decay. Green tea extract has antioxidant properties.

The bitter taste, which is the charm of green tea, is due to the tannin ingredient called catechin. Catechin, a type of antioxidant polyphenol, contains about 100 mg in a cup of green tea, and'EGCG', the most powerful ingredient, is known to have 20 times higher antioxidant efficacy than vitamin C.

Catechin ingredients are known to have anticancer effects and function to protect blood vessel health. Catechin is effective in preventing gastric cancer and lung cancer, lowering blood pressure, and increasing blood flow to the heart.

It inhibits the absorption of cholesterol in the digestive system and inhibits the deposition of lipids in the body. This lowers blood pressure, strengthens the heart, and prevents fatty liver or arteriosclerosis.

It is also known to block the activity of the cold virus and prevent cells in the body from infecting the virus.

[Naver Encyclopedia of Knowledge] Excerpt from green tea [綠茶, green tea]

*plum

Plums contain about 80% of the fruit flesh, of which about 85% of them are water and about 10% of sugar. It is rich in minerals, vitamins, and organic acids (citric acid, citric acid, succinic acid, and tartaric acid), and contains minerals such as calcium, phosphorus, and potassium, as well as carotene. Among them, citric acid promotes the metabolism of sugar and relieves fatigue, while organic acids activate the gastrointestinal tract and increase appetite.

Also, as an alkaline food, it is good for fatigue recovery and has a constitutional improvement effect. In particular, it is excellent in detoxification and helps to treat stomach upset or food poisoning, and the sour taste secretes gastric juice and normalizes the digestive system to eliminate indigestion and gastrointestinal disorders. It is good for constipation and skin care and has a strong sterilizing effect due to its high acidity. Recently, it has also been known as an anticancer food.

[Naver Encyclopedia of Knowledge] Extract from Plum [梅實] (Doosan Encyclopedia)

* Plantain

Since ancient times, plantain has been used as a medicine for nephritis, cystitis, urethritis in oriental medicine. Plantain is widely used as a panacea in folk remedies and has excellent medicinal properties. In the private sector, plantain has been used as a cure for cough, eye disease, gonorrhea, heart disease, fetal poisoning, difficult birth, bleeding, bleeding, geumchang (金滄), and jong-dok (腫毒). It has excellent diuretic and palliative action, antitussive action, and detoxification action, so urine does not come out well. It is effective for constipation, asthma, whooping cough, etc. It can treat or prevent diseases such as asthma, beriberi, joint pain, eye congestion, gastrointestinal disease, woman's disease, postpartum abdominal pain, heart disease, nervous breakdown, headache, brain disease, and sinusitis.

Excerpt from [Naver Encyclopedia of Knowledge](Knowledge IN)

*Eoseongcho

Boil dried Eoseongcho leaves, mix them with water, and bathe them to help blood circulation. Two reasons are good for atopy. This is because it clears bad blood, that is, blood stagnation and clears the blood, and on the other hand, it has an excellent sterilization effect. Eoseongcho's representative medicine is'sterilization'. Eoseongcho has both antibacterial and bactericidal properties. Something similar to this is the root of a shouting man. The roots of Sori-gwi are also used as medicines due to their bactericidal effect. It is not only eaten by people who sprinkle Eoseongchos or sorrel, but also used as a fungicide in farming. When using it as an agricultural material, it is better to use Eoseongcho leaves as juice.

[Naver Encyclopedia of Knowledge] Excerpt from Eoseongcho (weed food as a medicine), (2011. 12. 16., Book Publishing, Deulnyeok).

* Perilla

Looking at the literature on the symptoms of perilla,

*別錄(Byeolnok): Hagi (下氣) works and heals the stuffy stuff, and the seeds are better.

*Mengseon (孟詵): Removes fraud from cold fever (寒熱) and treats all cold air (冷氣).

*日華字本草(Ilhwajaboncho): It improves the stomach and invigorates the stomach, heals the stuffy stomach, stops the muscle spasms associated with gwakran, promotes digestion, and cures beriberi disease (脚氣病). Make large and small intestine well through.

*Song (蘇頌): Helps to communicate well and help the stomach. It is better if you boil it and it goes well with the tangerine peel.

* 李時珍(Lee Si-jin): It drives out that morale stays under the skin. It removes the fraud of the wind and cold, makes the energy pass well to make the stomach comfortable, the sputum is soaked to relax the lungs, harmonizes the blood, and warms the stomach to stop the pain. , Stop coughing, stabilize pregnancy, release poison from seafood, and heal snake or dog bites.

*甄權(Gun Kwon): If you eat leaves raw or boil soup and take it, all fish are poisoned.

[Naver Encyclopedia of Knowledge] Jasoyeop [紫蘇葉] (Excerpt from Culture Contents.com (Cultural Circle Encyclopedia Oriental Medicine and Korean Traditional Herbal Medicine).

As described above, in the present invention, green tea, plum, plantain, Eoseongcho, and perilla leaf, which are plants with antimicrobial effect, are made into fermentation broth, and red pepper paste is prepared using the complex fermentation solution. The efficacy of the plant with antibacterial activity is shown in the document of oriental medicine. However, the contents of the Naver Knowledge Hundreds, which can be conveniently searched because of the hassle, have been described for reference.

Hereinafter, a step-by-step description of the manufacturing process of red pepper paste using the antibacterial plant complex fermentation broth according to an embodiment of the present invention is as follows.

Step 1: Preparing the complex fermentation solution of antibacterial plants

First, the antibacterial plants consisting of green tea, plum, plantain, Eoseongcho, and perilla are cleanly selected, washed, and dried, and then separately mixed with sugar in a weight ratio of 1:1.

After fermenting each of the antibacterial plants 1: 1 mixed with the sugar for 3 years, it is compressed and extracted into a liquid, mixed at an equal weight ratio, and aged for 6 months to prepare a complex fermentation solution.

Each of the antimicrobial plants mixed 1:1 with sugar is fermented in the shade for 3 years, and the extract obtained by extracting the fermentation solution is equally mixed, and then aged in a aging room or indoors for 6 months to be prepared for use.

At this time, in the case of fermented plums, the plum liquid can be filtered and used without pressing.

Second process: manufacturing step of additives for gochujang

* After fermentation of Cheonggukjang beans, dry and powder

In this process, cheonggukjang beans are sorted and washed as additives added when making gochujang, and then soaked in water for 12 to 24 hours to bite them.

After soaking the cheonggukjang beans in water as described above, they are steamed and floated in a fermentation room for 2-3 days to ferment them in the state of cheonggukjang.

At this time, fermenting the beans can be fermented by putting a blanket on the ondol room like the traditional method, or fermenting them for 2-3 days in a fermentation room.

The fermentation time is not limited in this process, and when the soybeans are fermented, mucus is formed and there is a phenomenon of stretching like a thread, the fermentation is well done, so stop fermentation and dry in a drying room.

Of course, fermented soybeans can be dried indoors or outdoors using traditional methods instead of drying in a fermentation room.

After drying as described above, the dried fermented beans are pulverized and pulverized using a grinder.

*Manufacture of broth for the manufacture of red pepper paste

In order to make gochujang, it is preferable to use it to make broth rather than regular water to give it a deep taste.

Therefore, the broth is mixed with purified water 87% to 95% by weight, anchovy 2% to 4% by weight, kelp 1% to 3% by weight, onion 1% to 3% by weight, and onion 1% to 3% by weight. Heat in a heating container for 4 hours to make 3.5 Brix.

After heating the additive for 4 hours as described above, after filtration, 2 L of water is added and concentrated for 3 hours to prepare a broth.

At this time, supplementing ℓ of water before concentration after filtration supplements the amount, but if it is heated to 3.5 Brix for the first 4 hours and then immediately concentrated for 3 hours, the concentration becomes thick and the taste of red pepper paste may change. If the concentration is adjusted to 3.5Brix by heating for a while and then filtered and supplemented with 2ℓ of purified water, it is heated again for 3 hours while the concentration is reduced to 11.4Brix to make the broth so that it can have a deep taste without being thick.

Step 3: Manufacturing step of red pepper paste

In this process, red pepper paste is prepared using the complex fermentation solution obtained by fermenting the antibacterial plant prepared in the above process.

Mixing antibacterial plant complex fermentation solution 40% to 50% by weight, broth 10% to 14% by weight, cheonggukjang powder 4% to 6% by weight, red pepper powder 26% to 36% by weight, salt 6% to 8% by weight To make gochujang.

The red pepper paste prepared by mixing as described above is mixed by kneading for 10 minutes by hand or stirred in a stirrer for 5 to 10 minutes so that the mixture is evenly mixed, or so that no lumps remain, and the particles are crushed.

Step 4: aging step of red pepper paste

The red pepper paste prepared using the antibacterial plant complex fermentation solution prepared in the above process is aged for 6 to 10 days at 0°C to 20°C.

The aging can be done in the aging room or outside.

In this way, the mixture of fermentation liquid, broth, cheonggukjang powder, red pepper powder, and salt are stored in the process of aging the particles and the particles are mixed to form delicious red pepper paste.

Process 5: Packaging and sterilization step

When aging in the above process is completed, the prepared red pepper paste is packaged in a specified standard pouch or container.

The red pepper paste packaged as described above is finally sterilized.

Sterilization treatment is performed by heat treatment in water heated to 60℃~70℃ for 10~30 minutes.

Heat treatment in water heated to 60℃∼70℃ during sterilization is to prevent harmful microorganisms from remaining during distribution or storage of the prepared red pepper paste. If it is below 60℃, sterilization treatment may be insufficient, and In this case, it is preferable to perform sterilization treatment at 60°C to 70°C as the taste may change due to heat in the gochujang.

Gochujang according to the present invention carried out as described above is prepared by using a complex fermentation solution prepared by fermenting an antibacterial plant so that the properties and components of the antibacterial plant are incorporated into the gochujang, thereby providing a functional gochujang.

The complex fermentation solution of antimicrobial plants used in the present invention is rich in various vitamins, enzymes, minerals, fiber, etc., which are easy to be lacking in modern people.

In order to maintain the function of our body in a balanced manner, a number of vitamins and minerals possessed by the plant are required, and other nutrients must be supplied from the plant.

Therefore, it is estimated that there are more than several hundred species of compounds in one type of plant, but it is almost unknown.

Plants are constantly producing numerous compounds that are absolutely necessary for their own growth and maintenance of life. It should be noted that plant growth substances are almost beneficial nutrients for our body, and even exhibit antibacterial functions, which are special medicinal effects, and if their antibacterial plant ingredients are ingested evenly for a long time, they prevent various toxins and inflammations in the body as well as greatly improve treatment. Help is available.

The present invention is to provide a functional gochujang by selecting an antibacterial plant for this purpose, fermenting it, producing an extract from the fermented plant, mixing the produced extract again, and using it in the production of red pepper paste by aging and fermenting it. will be.

<Example 1>

Gochujang was performed using the antibacterial plant complex fermentation solution of the present invention based on the above manufacturing process.

Step 1: Preparation of complex fermentation solution

1) Clean antibacterial plants consisting of green tea, plum, plantain, Eoseongcho, and perilla leaves are cleanly selected, washed, and dried, and then mixed with sugar in a weight ratio of 1:1.

2) After fermenting each antibacterial plant mixed with the sugar for 3 years, it is compressed to produce an extract in liquid form.

3) Each of the produced antibacterial plant fermentation extracts are mixed at an equal weight ratio and aged for 6 months to prepare a complex fermentation solution.

Step 2: Manufacture of Cheonggukjang powder

1) Select Cheonggukjang beans, soak them in water, and steam them.

2) Steamed cheonggukjang beans are fermented in a fermentation room at a temperature of 28℃ for 3 days to form cheonggukjang, which is then dried and processed into powder.

3rd stage: broth manufacturing stage

1) 90% by weight of purified water, 4% by weight of anchovies, 2% by weight of kelp, 2% by weight of onion, and 2% by weight of green onion are mixed and heated in a heating container for 4 hours to make 3.5Brix.

2) Add 2 liters of water2 to the liquid from which the solids of the additives were removed by filtering the added mixture prepared with 3.5Brix, and concentrated for 3 hours to prepare a stock of 11.4Brix.

Step 4: Manufacturing step of red pepper paste

Gochujang was prepared by mixing 45.8% by weight of the prepared complex fermentation solution, 12.2% by weight of broth, 4.5% by weight of cheonggukjang powder, 30% by weight of red pepper powder, and 7.5% by weight of salt.

The prepared red pepper paste was aged for 7 days in a aging room at 0°C to 20°C.

The fifth step; Packaging and sterilization step

The aged red pepper paste was packaged in a standard pouch and sterilized by immersing it in water at 70° C. for 20 minutes to complete the final sterilization.

Hereinafter, an antibacterial plant made of red pepper paste added with an antibacterial plant complex fermentation solution prepared in the embodiment of the present invention, glutinous rice red pepper paste of C company distributed on the market, and green tea, plum, plantain, Eoseongcho, and perilla leaves prepared in the present invention are fermented and aged. The antimicrobial plant complex fermentation solution was used as a control, and each experiment was performed.

One. Total polyphenols content

50 µl of folin - ciocalteu reagent was added to 0.1 ml of the extract, mixed, and reacted for 4 minutes, and 1.5 ml of a saturated solution of 20% sodium carbonate anhydrous was added. After the reaction for 2 minutes, absorbance was measured at 760 nm using a microplate reader (VERSAmax, Molecular Device, CA, USA). Total polyphenol content was calculated as shown in Table 1 from a standard curve prepared using chlorogenic acid.

*Values are mean ± SD.

Phenolic compounds are widely distributed in the plant world and have various structures and molecular weights, and phenolic hydroxyl groups of phenolic compounds are known to have physiological activities such as antioxidant, anticancer, and antibacterial through binding with macromolecules such as proteins. .

As shown in Table 1 above, as a result of the measurement of total polyphenols, the control, red pepper paste added with antibacterial plant complex fermentation solution, and antibacterial plant complex fermentation solution were 50.68±0.02 mg/g, 67.53±0.05 mg/g and 121.56±0.06 mg/g, respectively.

2. Antioxidant activity ( DPPH radical Scavenging ability )

160 µl of a DPPH solution dissolved in methanol at a concentration of 0.4 mm and 40 µl of a sample were added, left for 30 minutes in the dark, and then absorbance was measured at 515 nm using a microplate reader (VERSAmax, Molecular Device, CA, USA). Ascorbic acid was used as a positive control.

Free radicals , known as the cause of human aging and disease, bind to lipids or proteins, causing cell membrane damage, protein degradation, lipid oxidation, and DNA denaturation, causing various adult diseases.

In modern times, as people's interest in health and prevention increases, research on natural products that can remove free radicals , a substance that causes aging in living organisms, is being actively conducted. DPPH is a substance having a relatively stable radical in the measurement of electron donating ability. When it reacts with a substance having antioxidant activity, it combines with other free radicals to form a stable complex, and the radicals are eliminated and decolorized.

The results of measuring the change in the free radical scavenging activity of the gochujang and antibacterial plant complex fermentation solutions are shown in Table 2 above.

The control glutinous rice red pepper paste showed about 35.68% of antioxidant activity, and the antibacterial plant complex fermented red pepper paste showed about 65.66% of antioxidant activity. Compared to the control glutinous rice red pepper paste, red pepper paste of the antibacterial plant complex fermentation solution of the present invention showed about twice higher antioxidant activity.

3. Antibacterial test

Gram-positive strain Staphylococcus aureus (S. aureus) and Gram-negative strain, Escherichia Coli (E. Coli) were cultured on nutrient agar. The bacterial solution adjusted to 1.0×10 ⁴ CFU/ml was uniformly plated on agar medium by 100 μl. A sterilized paper disk with a diameter of 8 mm was placed on agar plate coated with bacteria solution, and 20 μl of distilled water as a negative control group and a grapefruit seed extract as a positive control group, and a sample were absorbed, and incubated for 24 hours in an incubator at 37°C.

After that, the diameter (mm) of the clear zone generated around the paper disk was measured as shown in Table 3 below to compare the antibacterial activity.

As a result of measuring the diameter (mm) of the clear zone generated around the paper disk and measuring the antibacterial activity, all samples did not show antibacterial activity against the Gram-positive strain Staphylococcus aureus (S. aureus) , but Gram-negative bacteria were not shown. Master Escherichia In Coli (E. Coli) , the antibacterial plant complex fermentation solution added red pepper paste and the antibacterial plant complex fermentation solution of the present invention exhibited antibacterial activity (1mm).

4. Sensory characteristic test

Ten sensory test personnel were sampled with red pepper paste using the antibacterial plant complex fermentation solution of the present invention, and color, aroma, taste, and overall acceptability were evaluated. The score was scored on a 5-point scale (1 point: very bad, 2 points: bad, 3 points: normal, 4 points: good, 5 points: very good), and the results are shown in Table 4.

As can be seen from Table 4 above, it can be seen that the red pepper paste added with the antibacterial plant conjugate fermentation solution of the present invention is higher in color, aroma, and taste preference than the glutinous rice red pepper paste of company C distributed in the ground.

For reference, the red pepper paste added with the antibacterial plant complex fermentation solution of the present invention does not contain glutinous rice, and the red pepper paste composition uses the antibacterial plant complex fermentation solution and fermented cheonggukjang powder, and has a significant difference from the conventional red pepper paste material. As can be seen, red pepper paste added with antibacterial plant complex fermentation solution was found to be better than general distribution true rice red pepper paste in total polyphenol content, always activated, antibacterial and sensory properties test.

The accompanying drawings of the present invention are described below.

Figure 4 shows a process chart for a method of manufacturing red pepper paste using the complex fermentation solution of the antibacterial plant of the present invention,

Step 1: Preparation of antibacterial plants consisting of green tea, plum, plantain, Eoseongcho, and perilla leaves,

Step 2: A compound fermentation solution manufacturing step by mixing the extract obtained by fermenting antibacterial plants for 3 years at an equal weight ratio and aging for 6 months,

Step 3: Fermenting soybeans to form cheonggukjang, drying it, processing it into powder, and producing cheonggukjang powder,

Step 4: Purified water 87% to 95% by weight, anchovy 2% to 4% by weight, kelp 1% to 3% by weight, onion 1% to 3% by weight, onion 1% to 3% by weight are mixed Heating to prepare broth,

Step 5: Complex fermentation solution 40% to 50% by weight, broth 10% to 14% by weight, cheonggukjang powder 4% to 6% by weight, red pepper powder 26% to 36% by weight, salt 6% to 8% by weight Mixing the pepper paste manufacturing step,

6th process: aging the prepared red pepper paste for 6-10 days in a aging room at 0℃∼20℃,

The seventh step; It shows the packaging and sterilization step of packing red pepper paste and sterilizing it by immersing it in water at 70℃ for 10 to 30 minutes.

As described above, the method for producing red pepper paste using the antibacterial plant complex fermentation broth of the present invention is an antibacterial plant fermented with green tea, plum, plantain, Eoseongcho, and perilla leaves without using non-glutinous rice flour, glutinous rice flour, wheat flour, barley flour, etc. Fermented broth and beans are fermented to form cheonggukjang, dried, and processed into powder to form cheonggukjang powder, purified water 87% to 95% by weight, anchovy 2% to 4% by weight, kelp 1% to 3% by weight, After preparing a broth prepared by mixing and heating 1% by weight to 3% by weight of onion and 1% by weight to 3% by weight of green onion, 40% to 50% by weight of the prepared antibacterial plant complex fermentation solution, 10% to 14% by weight of broth, Cheonggukjang powder 4% to 6% by weight, red pepper powder 26% to 36% by weight, salt 6% to 8% by weight are mixed to prepare red pepper paste, and it is aged for 6 to 10 days in a aging room at 0℃ to 20℃. The method for manufacturing gochujang is completed.

The present invention prepared in this way eliminates the process of cooking red pepper paste in sunlight as in the past, and at the same time, it is possible to provide a functional red pepper paste that benefits our body by manufacturing red pepper paste based on antibacterial plant fermentation broth, cheonggukjang powder, red pepper powder, and stock. do.

Figure 5 is a block diagram showing a broth production method in the method for producing red pepper paste using the complex fermentation solution of the antibacterial plant of the present invention, 87% to 95% by weight of purified water and 2% by weight of anchovies to use the broth when preparing red pepper paste with the complex fermentation solution % To 4% by weight, 1 to 3% by weight of kelp, 1 to 3% by weight of onion, and 1 to 3% by weight of green onion are mixed and then boiled in a heating container for 4 hours.

After heating for 4 hours as described above to make 3.5 Brix, filter dried anchovies, tea cores, onions, green onions, etc. using a strainer, and add 2ℓ of water to the filtered liquid. This is made to be 3.5 Brix during the first heating. When it is heated again, it is concentrated more intensely, so when using it as a broth, the taste of red pepper paste can be changed. After adding 2ℓ water, it is concentrated for 3 hours to prepare a stock of 11.4 Brix.

The broth prepared in this way does not change the taste of the other additives to be mixed and serves only as a broth that gives a deep taste.

As discussed above, by using a complex fermentation solution composed of antibacterial plants of green tea, plum, plantain, Eoseongcho, and perilla leaves, the traditional fermented food, Gochujang, is manufactured so that the effects of antibacterial plants can be used together when ingesting gochujang. It has the advantage of maintaining a healthy life as well as preventing various toxins and inflammations in the body by allowing the function of the body to be maintained in a balanced manner and by ingesting antibacterial plant ingredients evenly for a long time.

Claims (5)

Mixing antibacterial plant complex fermentation solution 40% to 50% by weight, broth 10% to 14% by weight, cheonggukjang powder 4% to 6% by weight, red pepper powder 26% to 36% by weight, salt 6% to 8% by weight The method for producing red pepper paste using an antibacterial plant complex fermentation solution for preparing red pepper paste is,
Separating and soaking red pepper paste beans in water and then fermenting them for 2-3 days in a conventional method to form cheonggukjang, drying them to form cheonggukjang, and preparing cheonggukjang powder;
Purified water 87% to 95% by weight, anchovy 2% to 4% by weight, kelp 1% to 3% by weight, onion 1% to 3% by weight, onion 1% to 3% by weight are mixed in a heating container Boiling for 4 hours and then adding 2ℓ of water to prepare a heat-concentrated broth;
Mixed fermentation solution 40% to 50% by weight, broth 10% to 14% by weight, cheonggukjang powder 4% to 6% by weight, red pepper powder 26% to 36% by weight, salt 6% to 8% by weight are mixed to make gochujang Manufacturing a;
Aging the prepared red pepper paste for 6 to 10 days in a aging room at 0°C to 20°C;
After packing the aged red pepper paste in a standard pouch or container, sterilizing by soaking in water at 70° C. for 10 to 30 minutes,
The antibacterial plant complex fermentation solution cleanly selects, cleans, and dries antimicrobial plants consisting of green tea, plum, plantain, eoseongcho, and perilla, and mixes each with sugar in a weight ratio of 1:1.
After fermenting each of the antibacterial plants mixed with the sugar for 3 years, compressing them, extracting them in a liquid state, mixing them at an equal weight ratio, and aging them for 6 months to prepare a complex fermentation solution. delete delete The method of claim 1,
The step of preparing the broth is 87% to 95% by weight of purified water, 2% to 4% by weight of anchovies, 1% to 3% by weight of kelp, 1% to 3% by weight of onion, 1% to 3% by weight of onion Gochujang production using an antibacterial plant complex fermentation broth, characterized in that the mixture is mixed and heated in a heating container to make 3.5Brix, filtered, and then added with 2ℓ of water, and then concentrated for 3 hours to prepare a stock of 11.4Brix. Way. Gochujang using the antibacterial plant complex fermentation broth prepared by the manufacturing method of claim 1.

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