KR20050070696A - Manufacturing method of chogochujang(hot and sour pepper paste) using microbial organic acid fermentation - Google Patents

Abstract

The present invention includes a method for producing a super pepper paste rich in organic acids by microbial fermentation by inoculating and aging yeast, lactic acid bacteria and acetic acid bacteria step by step in a conventional gochujang semi-finished product.

Ultra pepper paste manufacturing method of the present invention in the manufacture of conventional pepper paste,

Increase the wheat flour and add the final product in the imperial chamber, then mix and mix the increased vein and purified water into semi-fermented kochujang products for a certain period of time, and add the initial bacterial count at the beginning of fermentation / maturation to yeast 10 ⁶ and After adding lactic acid bacteria to 10 ⁵ and then standing and aging, and when the alcohol concentration of the kochujang semi-finished product by yeast is 1% to 4%, acetic acid bacteria is added so that the initial bacterial count is 10 ⁵ per 1g of kochujang semi-fermented product. The aging step and the end point of fermentation / maturation include the step of adding 4 to 6% by weight of salt when the total acid is 2.0 to 2.5% based on acetic acid.

In the present invention, since the vinegar is not added separately, the manufacturing process is simplified, and it is possible to produce a sensory excellent red pepper paste using semi-finished red pepper paste rich in organic acids produced by microbial fermentation.

Description

Manufacturing Method of Chogochujang (Hot and sour Pepper Paste) using microbial organic acid fermentation}

The present invention relates to a method for producing ultra red pepper paste using organic acid fermentation of microorganisms, and more specifically, in the preparation of conventional red pepper paste, fermentation / ripening by adding yeast and lactic acid bacteria during fermentation / maturation of semi-red pepper paste, and adding It relates to a method for producing ultra red pepper comprising the step of stirring until finished.

In general, when making a red pepper paste at a manufacturer or household, it remains at the level of simple compounding that adds vinegar to the existing red pepper paste. Vinegar can be classified into vinegar made by acetic acid fermentation mainly from cereals, fruits, liquor, etc. and synthetic vinegar made by diluting glacial acetic acid or acetic acid with drinking water. Brewed vinegar is divided into fruit vinegar, grain vinegar and spirit brewed vinegar according to the main raw materials used for fermentation again. It contains about 3-4% acetic acid and other volatile and nonvolatile organic acids, amino acids, sugars, alcohol esters, etc. It has a unique sourness and aroma, and a little sweetness.

Acetobacter used in the production of vinegar is an aerobic gram-negative bacterium. It is known to have short-lived or elliptical bacteria without generating spores and has a growth temperature of about 30 ° and an optimum pH of 3.5-6.5. The fermentation mechanism of acetic acid bacteria is to produce 1 molecule of ethanol (CH ₃ CH ₂ OH) in aerobic state and 1 molecule of acetic acid (CH ₃ COOH) and 1 molecule of water (H ₂ O) by using alcohol dehydrogenase. Known.

Acetic acid has a sensually tangy sour taste, so the current ultra red pepper paste made by adding vinegar to the existing red pepper paste is mainly dependent on the sour taste derived from the acetic acid of the added vinegar.

The present inventors use a combination of lactic acid bacteria and acetic acid bacteria for the fermentation of acetic acid for yeast and lactic acid fermentation, which can produce alcohol required for acetic acid fermentation in the kochujang semi-finished product by avoiding the method of adding vinegar to give the sour taste of ultra red pepper paste. The present invention was completed by discovering that it is possible to produce various organoacids and aromatic substances which are excellent in organs.

The present invention uses yeast, acetic acid bacteria and lactic acid bacteria during fermentation / maturation of kochujang semi-finished products to improve the preference for sour taste of the existing red pepper paste, using organic acids by the fermentation mechanism of the corresponding microorganisms, and eliminating the addition of separate vinegar in the mixing process. The purpose of the present invention is to provide a manufacturing method of ultra red pepper paste that can reduce manufacturing costs.

In order to achieve the above-mentioned object, the present invention, in the production of ultra red pepper paste, inoculated with lactic acid bacteria after injecting yeast and acetic acid bacteria into the semi-products of kochujang, acetic acid bacteria as a substrate of alcohol produced by the yeast during fermentation / ripening process It includes a method for producing ultra pepper paste containing lactic acid by acetic acid and lactic acid bacteria.

Kochujang has a little difference, but it is usually made with koji, gelatinized with starch, mixed with koji powder with starch, and decomposed with saccharification and protein. Manufactured through process.

Kochujang semi-finished product refers to a product obtained by adding koji powder to starch raw material in a proper amount for a certain period of time and decomposing proteins, and the present invention relates to yeast, acetic acid bacteria, It is characterized by increasing the content of acetic acid and lactic acid in the semi-finished product by adding lactic acid bacteria. Therefore, the rest of the process except for the addition of the microorganism does not constitute the essence of the technical idea of the present invention, and is a region that can be freely selected by those skilled in the art.

The starch raw material constituting the kochujang semi-finished product includes any that has been used in the manufacture of conventional koji. This includes cereals and beans. Grains are wheat, bran, wheat, rice, barley, sorghum, corn, oats, buckwheat, millet or processed products thereof, at least one of which may be mixed with raw materials. Soybeans are soybeans, soy flour, skim soybeans, kidney beans, green beans, or processed products thereof, and at least one or more of them may be mixed. In addition, the grains or beans are generally used alone, but may include two or more kinds of raw materials by mixing grains and beans.

Conventional dosages of starch raw materials in the manufacture of koji are already known, and detailed description thereof will be omitted since they are sufficient to indicate a specific content in a preferred embodiment of the present invention.

As an end to the starch raw material at the time of the empire may be used all strains commonly used in the manufacture of soy sauce.

The yeast and lactic acid bacteria in the start stage of the fermentation / ripening process to the kochujang semi-finished product, the acetic acid bacteria in the middle stage of ripening, the amount of each microorganism and the timing of the input of acetic acid bacteria will be specifically timed in the preferred embodiment of the present invention .

Yeast uses alcohol through glucose, sucrose, maltose, etc., which are degraded in starch by the final microorganisms introduced during the empire, as an substrate. Create In theory, 1 molecule of glucose (C ₆ H ₁₂ O ₆ ) produces ₂ alcohols (CH ₃ CH ₂ OH) and 4 molecules of carbon dioxide (CO ₂ ) through alcohol fermentation of yeast. In addition to yeast, alcohol fermentation bacteria include fungi such as Rhizopus and Mucor and abnormally fermented lactic acid bacteria, but most of them are alcohol fermentation by yeast.

Lactobacillus is a bacterium that produces sugar by using sugar as a substrate, and there are soothing lactic acid bacteria and caustic lactic acid bacteria. Calming lactic acid bacteria are divided into normal lactic acid bacteria and abnormal lactic acid bacteria. Normal lactobacillus fermentation produces 1 molecule of glucose (C ₆ H ₁₂ O ₆ ) through lactic acid fermentation to produce 2 molecules of lactic acid (CH ₃ ㆍ CHOH · COOH). L. delbrueckii, L. acidophilus, L. bulgaricus, Str. lactis and the like. Dermal lactic acid bacteria are 1 molecule of glucose (C ₆ H ₁₂ O ₆ ) through lactic acid fermentation, 1 molecule of lactic acid (CH ₃ · CHOH · COOH), 1 molecule of alcohol (CH ₃ CH ₂ OH), 1 molecule of carbon dioxide (CO ₂ ) And L. fermentum, L. brevis, Leuc. mensenteroides, Leuc. dextranicum and so on.

Acetic acid bacteria are gram-negative bacteria that are absolute aerobic (絶對 好 氣 性), do not produce spores, and when grown as short-lived or elliptical bacteria, the suitable temperature is about 30 ° and the optimum pH is 3.5-6.5. Using alcohol (CH ₃ CH ₂ OH) produced by alcoholic fermentation of yeast as a substrate, 1 molecule of alcohol (CH ₃ CH ₂ OH) in acetic acid state (CH ₃ COOH) 1 molecule and water (H ₂ O) 1 molecule is produced.

The input amount of the microorganism may be added in consideration of the growth rate of each microorganism. For example, yeast may be added so that the yeast is the initial bacterial count 10 ⁶ , lactic acid bacteria and acetic acid bacteria 10 ⁵ per 1g of semi-finished kochujang.

Meanwhile, the yeast, lactic acid bacteria, and acetic acid bacteria used in the present invention may be used as they are currently marketed, or may be used in domestic strain deposit institutions (Biotechnology Research Institute Genetic Bank, Korea Microorganism Preservation Center, Korea Agricultural Microorganism Preservation Center) and other overseas strain deposit institutions. It may be sold as a pre-sale. As an example, lactic acid bacteria in the present invention may be used lactic acid bacteria of the genus Lactobacillus, Streptococcus, Pediococcus, Leukonostock. Acetic acid bacteria can be used as acetobacter genus (Acetobacter aceti, Acetobacter oxidans, Acetobacter vini acetati, Acetobacter schutzembachii, etc.).

On the other hand, the present invention includes ultra red pepper paste prepared by the above-mentioned method.

Hereinafter, the content of the present invention will be described in more detail with reference to Examples. However, these examples are only presented to understand the content of the present invention, and the scope of the present invention should not be construed as being limited to these embodiments.

<Example 1>

Gochujang semi-finished products are added with wheat flour (35-40% by weight) and then transferred to the empire room, and then added to the final soup. After mixing for 35-40 hours, the mixed vein (13-15% by weight) and purified water (45-52% by weight) are mixed. After aging for a certain period of time. The initial bacterial counts of yeast and lactic acid bacteria at the starting point of fermentation / maturation were 10 ⁶ and 10 ⁵ per 1g of kochujang semi-finished product, respectively, followed by stationary and ripening. When the alcohol concentration of semi-finished kochujang by alcohol was 1%, Add 10 ⁵ per 1g of kochujang semi-finished product and stir until fermentation / maturation is completed. The end point of fermentation / maturation is when the total acidity is 2.0 ~ 2.5% based on acetic acid. In the mixing process, brewed vinegar (4-6% by weight) was not added, 4-6% by weight of salt (was 0.5-1.0% by weight) was added, and other sterilization, cooling, chopping, and packaging were performed in the normal In the same way was prepared ultra pepper.

<Example 2>

Ultra pepper paste was prepared by the same process as in Example 1, except that acetic acid bacteria were added when the alcohol concentration of the kochujang semi-finished product was 2%.

<Example 3>

Ultra pepper paste was prepared by the same process as in Example 1 except adding acetic acid bacteria when the alcohol concentration of the kochujang semi-finished product was 4%.

<Example 4>

Ultra pepper paste was prepared in the same manner as in Example 1, except that acetic acid bacteria were added when the alcohol concentration of the kochujang semi-finished product was 6%.

<Test Example 1>

The lactic acid and acetic acid content of the ultra red pepper prepared in Examples 1 to 3 were measured by high performance liquid chromatography, and the results are shown in Table 1 below.

On the other hand, in the preparation of ultra-red pepper paste of Example 1 as a control, without adding yeast, lactic acid bacteria, acetic acid bacteria, was prepared by adding vinegar and salt after fermentation / ripening.

TABLE 1 Example lactic acid, acetic acid content of the red pepper paste

division Lactic acid (ppm) Acetic acid (ppm) Control 0 3,951 Example 1 (1% alcohol) 1,792 2,161 Example 2 (2% alcohol) 3,278 2,987 Example 3 (Alcohol 4%) 5,014 3,752 Example 4 (6% alcohol) 5,867 2,513

In Table 1, lactic acid contained in the ultra pepper paste of Examples 1 to 4 increased from 1,792 ppm to 5,867 ppm from Example 1 to Example 4. During the fermentation / maturation process, the addition of acetic acid bacteria and agitation are started to form aerobic conditions, so the growth of lactic acid bacteria is weakened. Therefore, the content of lactic acid bacteria was increased toward Example 4, which was delayed in the addition of acetic acid bacteria.

In the case of acetic acid contained in the red pepper paste, 3,951 ppm of the control was derived from the brewed vinegar added in the mixing process, and the acetic acid of Examples 1 to 4 was the metabolite of acetic acid bacteria added in the fermentation / aging process. The contents were 55%, 76%, 95%, and 64% of the acetic acid content of the control, respectively. In Example 4, the growth of acetic acid bacteria was inhibited from the alcohol concentration of 6% of kochujang semi-finished product, and the acetate content was reduced.

Test Example 2 Sensory Test

The sensory test was performed on the sour taste of the ultra red pepper paste prepared in Examples 1 to 4 and the currently available ultra red pepper paste, and the results are shown in Table 2 below.

Sensory tests were measured by five-point scale by 30 males and females (10 males, 20 females) who had been in the field for more than 3 years.

TABLE 2 Example Sour Preference of Kochujang

division Sour taste preference (5-point scale method) Control 3.9 Example 1 4.1 Example 2 4.3 Example 3 4.1 Example 4 3.9

In Table 2, the ultra high claims of Examples 1, 2 and 3 showed a soft and harmonious sour taste as compared with the existing ultra red pepper paste, but showed a high preference, but Example 4 containing a relatively high content of lactic acid showed slightly astringent sour taste. There was no difference from the control.

The present invention can be prepared by using a combination of lactic acid bacteria and lactic acid bacteria for lactic acid fermentation with yeast that can produce the alcohol required for acetic acid fermentation in semi-fermented kochujang, ultra-high red pepper paste containing various organic acids and aromatic substances .

In addition, the ultra red pepper paste of the present invention can be prepared by adding lactic acid in addition to the acidic acid to give a sour taste not only increase the taste preference, but also reduce the manufacturing cost by eliminating the addition of a separate vinegar in the mixing process.

1 is a manufacturing process of the ultra red pepper according to the present invention.

Claims (6)

In the manufacturing method of ultra red pepper paste, Yeast, acetic acid bacteria in the kochujang semi-finished product and the method of manufacturing ultra-red pepper paste using the organic acid fermentation of microorganisms comprising the step of adding lactic acid bacteria. According to claim 1, ultra-fermented red pepper fermentation is added to 35 to 40% by weight of the flour, and added for 35 to 40 hours, and then mixed and aged 13 to 15% by weight of mixed vein and 45 to 52% by weight Manufacturing a chili pepper half product, After the step of the initial number of bacteria per 1g pepper paste semi-finished products such that the input 10 ⁶ yeast and lactic acid bacteria 10 ⁵ Political / aging, and a step of fermentation / aged after the input chosangyun so that the semi-finished product 10 ⁵ per 1g pepper paste and, Method for producing ultra-red pepper paste using organic acid fermentation of microorganisms, comprising the step of preparing 4 to 6% by weight of salt in the mixing process The method of producing ultra-red pepper paste using organic acid fermentation of microorganisms according to claim 1, wherein the yeast and lactic acid bacteria are added at the starting point of fermentation / maturation, followed by standing and ripening. According to claim 1, When the alcohol concentration of the kochujang semi-finished product is 1 to 4%, the production method of ultra-red pepper paste using organic acid fermentation of microorganisms, which is stirred until the fermentation / maturation is terminated after adding acetic acid bacteria. The method of manufacturing ultra-red pepper paste using organic acid fermentation of microorganisms according to claim 1, wherein the total acidity of the semi-red pepper paste is 2.0-3.0% based on acetic acid as the end point of the fermentation / aging process. Ultra red pepper paste prepared by the method of claim 1.