WO2018066966A2 - Hot pepper paste for baking, and method for producing same - Google Patents
Hot pepper paste for baking, and method for producing same Download PDFInfo
- Publication number
- WO2018066966A2 WO2018066966A2 PCT/KR2017/011075 KR2017011075W WO2018066966A2 WO 2018066966 A2 WO2018066966 A2 WO 2018066966A2 KR 2017011075 W KR2017011075 W KR 2017011075W WO 2018066966 A2 WO2018066966 A2 WO 2018066966A2
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- WO
- WIPO (PCT)
- Prior art keywords
- red pepper
- pepper powder
- baking
- fermentation
- preparation example
- Prior art date
Links
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Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/70—Germinated pulse products, e.g. from soy bean sprouts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/368—Fermentation by-products, e.g. grapes, hops
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/16—Taste affecting agent
Definitions
- the present invention relates to a baking kochujang containing red pepper powder fermentation broth and a method for preparing the same.
- the West cultivated wheat mainly because of the climate and soil suitable for growing wheat rather than rice.
- many Western countries have developed a food culture that uses bread as a staple food or eats bread and meat together.
- food culture in the Orient has mainly developed rice.
- Spicy foods are usually sauces, which contain red pepper powder.
- red pepper powder has a different hot intensity depending on the time of purchase and the purchase area, making it difficult to prepare a sauce having a uniform hot taste.
- the intensity of spicy taste is lowered year by year, and the spicy taste is different for each pepper variety, it is more difficult to manufacture a standardized spicy sauce.
- the present invention is to solve the problems of the prior art described above, to provide a bakery red pepper paste containing a red pepper powder fermentation broth that elutes the capsaicin of the red pepper powder to the maximum, even with a small amount of red pepper powder.
- the present invention to achieve the above object provides a red pepper paste for baking containing red pepper powder fermented fermented red pepper powder as the main species ( ⁇ ⁇ ).
- the red pepper powder is preferably lyophilized red pepper powder or red pepper powder volatilized in ethanol after immersion in ethanol.
- Baking gochujang of the present invention may be prepared in all formulations commonly used in the art, but preferably the formulation is a paste or a liquid.
- Baking gochujang of the present invention preferably comprises inactivated dry yeast.
- Baking gochujang of the present invention can be used in all bakery products commonly referred to in the art, for example, may be bread or sweets.
- Baking gochujang of the present invention is preferably by adjusting the capsaicin content contained in the red pepper powder fermentation broth, it is possible to control the intensity of the pungent taste.
- the present invention provides a flour dough containing a red pepper powder fermentation broth fermented red pepper powder as the main species ( ⁇ ⁇ ).
- the red pepper powder is preferably lyophilized red pepper powder, or immersed in ethanol, it is preferable that the red pepper powder volatilized ethanol.
- the present invention provides a bread produced by baking a dough containing fermented red pepper powder fermented red pepper powder as the main species ( ⁇ ⁇ ).
- the red pepper powder is preferably lyophilized red pepper powder or red pepper powder obtained by distilling in ethanol and then evaporating ethanol.
- the present invention provides a confectionery prepared by baking a dough containing fermented red pepper powder fermented red pepper powder as the main species ( ⁇ ⁇ ).
- the red pepper powder is preferably lyophilized red pepper powder or red pepper powder obtained by immersion in ethanol and volatilized ethanol.
- Baking gochujang containing red pepper powder fermentation liquid of the present invention reduces the heartburn felt when ingested, and elutes capsaicin of the red pepper powder to the maximum to exert spicy taste even with a small amount of red pepper powder.
- capsaicin which has the advantage of standardizing the spicy taste, and produces not only alcohol but also fermentation metabolic products such as reducing sugars, amino acids and organic acids through main fermentation, sweet, sour, umami It can be served with spicy flavors, and consumers can avoid eating spicy flavors.
- FIG. 1 is a graph showing the effect of the addition of red pepper powder fermentation broth when the main species fermentation
- 'A' of Figure 1 is a graph showing the effect of the addition of red pepper powder fermentation yeast (yeast)
- Figure 1 'B' It is a graph showing the effect of the amount of water added to the red pepper fermentation broth lactic acid group (LAB)
- 'C' of Figure 1 is a graph showing the effect of the amount of water added to the pepper powder fermentation broth alcohol (alcohol).
- 'A' of Figure 2 is a graph showing the effect of the red pepper powder added to the capsaicin elution content
- 'B' of Figure 2 is the amount of red pepper powder added to the alcohol content It is a graph showing the effect.
- FIG. 3 is a graph showing the effect of the addition of red pepper powder fermented fermentation broth
- 'A' of Figure 3 is a graph showing the effect of the amount of red pepper powder added to the yeast (yeast) content
- 'B' of Figure 3 is the amount of red pepper powder added to the lactic acid group
- 'C' of Figure 3 is a graph showing the effect of the addition of red pepper powder to pH
- 'D' of Figure 3 is the effect of the red pepper powder added to the total titratable acidity (TTA) pH 8.5 It is a graph showing the effect.
- Figure 4 is a graph showing the effect of the red pepper fermentation broth in the multi-stage immersion process
- 'A' of Figure 4 is a graph showing the effect on the chromaticity of the multi-stage immersion process
- Figure 4 'B' is a capsaicin elution content of the multi-stage immersion process 4
- 'D' of FIG. 4 is a graph showing the effect of the multi-stage immersion process on the amount of alcohol produced.
- Figure 5 is a graph showing the effect of the red pepper powder fermentation pre-treatment of red pepper powder
- 'A' of Figure 5 is a graph showing the effect of the alcohol-immersed pepper powder on the elution content of capsaicin
- 'B' of Figure 5 is lyophilized A graph showing the effect of red pepper powder on the elution content and alcohol production of capsaicin.
- 6 is a graph showing the effect of the red pepper powder content and the amount of water added to the capsaicin elution content.
- 'A' of FIG. 7 is a graph showing the effect of the red pepper powder content and the amount of water added on amino nitrogen production.
- 'B' of FIG. 7 is a graph showing the effect of red pepper powder content and water addition amount on reducing sugar production.
- the present invention fermented red pepper powder as a main species ( ⁇ ⁇ ) to prepare a red pepper powder fermentation broth and developed it as a baking red pepper paste.
- the bakery refers to a bakery and a bakery product manufactured using flour as a raw material, and also includes a portion of rice.
- Red pepper powder is different in its spicy taste depending on the species, time of production, and production region. Therefore, it is difficult to standardize the spicy taste given to products.
- the spicy taste given by the red pepper powder is a strong spicy taste, it is a fact that it is somewhat burdensome in the characteristics of the baking product to apply it directly to the baking product.
- the present invention has developed a method for efficiently eluting capsaicin in the red pepper powder by fermenting the red pepper powder as a main species, and by standardizing the concentration of capsaicin through a method such as fermentation time or dilution of the fermentation broth, spicy taste that occurs when applied to baking products could be standardized.
- fermented metabolic products such as reducing sugars, amino acids and organic acids are produced through alcoholic fermentation, which can produce sweet, sour and umami flavors with a spicy taste. It is.
- the red pepper powder is fermented as a predominant species to prepare a red pepper powder fermentation broth, and then applied to bread to examine its applicability.
- experiments were conducted to optimize various fermentation conditions and applied to bread to test its applicability.
- the present invention provides a red pepper powder fermentation broth prepared by fermenting red pepper powder as a main species.
- the red pepper powder fermented in this way elutes the capsaicin of the red pepper powder to the maximum, and has a spicy taste even with a small amount of red pepper powder.
- the amount of capsaicin can be adjusted to standardize the pungent taste.
- the fermentation metabolic products such as reducing sugars, amino acids, organic acids, as well as alcohol is produced through the main species fermentation, so that sweet, sour and umami can be combined with the spicy taste, which is consumed by consumers who avoid spicy taste. It is possible.
- Jujong ( ⁇ ⁇ ) used in the present invention refers to cultivated for a certain period of time by putting the gourd rice and entry into the water, and yeast (yeast), a lot of bakery instead of dry yeast to manufacture a flavor-enhanced bread I use it.
- the entry used in the present invention refers to a culture of saccharogenic enzyme-producing fungi on the increased grains.
- all kinds of entry commonly used in the art may be used, but it is preferable to use white rice.
- the gourd rice used in the present invention can be used as long as it is normally prepared, but preferably, a rice immersed in water and sieved is used, and more preferably cooled to 20 to 34 ° C. It is good to use the old one.
- the red pepper powder is preferably lyophilized red pepper powder or red pepper powder obtained by immersion in ethanol and volatilized ethanol. This is because red pepper powder is destroyed through lyophilization and capsaicin is easily eluted.
- the red pepper powder is changed to better conditions for capsaicin to be eluted by ethanol immersion, and by killing the Bacillus strain remaining in the red pepper powder through a heating process for ethanol volatilization, it is possible to prevent bacterial contamination.
- the fermentation is preferably carried out through a multi-stage immersion (fermentation) process. After one-stage immersed fermentation to enhance the growth of yeast, two-stage immersion (or more stages of immersion) with additional inputs of gourd rice and entry can be carried out in a much faster time. .
- the red pepper powder is preferably added after performing one-stage immersion.
- red pepper powder is added, since there are many bacteria in the pepper powder, and when added together with yeast (yeast), the growth of yeast may be inhibited by the growth of the bacteria. That is, in order to maintain the dominant species of yeast against the growth of other various bacteria, in the first stage soaking, the process of promoting yeast growth by putting yeast, entry and soybean rice, and soaking in two stages (or more) In the process, it is good to add red pepper powder.
- the present invention comprises the steps of (a) putting water into a sterilized tank, yeast, entry, putdugobap; And, after the step (a), the step of culturing water, gourd rice, entry, red pepper powder in a tank (b); It provides a method for producing a red pepper powder fermentation broth comprising a.
- the red pepper powder fermentation broth prepared by the method of the present invention exhibits the effect of eluting capsaicin of red pepper powder to the maximum, even with a small amount of red pepper powder.
- the amount of capsaicin can be adjusted to normalize the pungent taste.
- it is possible to produce a fermentation metabolite such as reducing sugars, amino acids, organic acids, as well as alcohol, and can produce sweet, sour, and umami with spicy flavors, and can be consumed by consumers who avoid spicy tastes.
- adding red pepper powder in the step (b) is to prevent bacterial contamination from red pepper powder and to maintain the dominant species state of yeast during culture. That is, if yeast and pepper powder are added at the same time in step (a), the growth of yeast can be suppressed by the various bacteria present in the red pepper powder, but since the yeast is grown to some extent and added in step (b), To prevent contamination.
- capsaicin can be more easily eluted from the red pepper powder by the ethanol produced in step (a).
- the culturing of step (b) may preferably determine whether to terminate the culture based on the concentration of capsaicin or ethanol concentration or pH.
- the cultivation (fermentation) can be stopped after setting various criteria and then reaching those criteria. For example, a specific capsaicin concentration is set as the end point of the culture, and when the capsaicin concentration in the culture solution reaches a preset concentration, the culture can be terminated.
- a specific capsaicin concentration is set as the end point of the culture, and when the capsaicin concentration in the culture solution reaches a preset concentration, the culture can be terminated.
- the end point of culture such as capsaicin, based on ethanol or pH.
- the red pepper powder in the step (b) is preferably added 6.23 ⁇ 15.91% by weight. If it satisfies the above range, the capsaicin elution yield is the best, because it is possible to maximize the elution content compared to the red pepper powder content.
- step (a) in the method for producing a red pepper powder fermentation broth of the present invention, between the step (a) and (b), the step of culturing water, gourd rice, entry into the tank (a-1); may be further performed. .
- step (a-1) may be repeatedly performed.
- Step (a-1) is a soaking process that does not add yeast, thereby increasing production and productivity due to the repeated soaking process.
- the red pepper powder of step (b) is preferably lyophilized red pepper powder, or red pepper powder volatile ethanol after immersion in ethanol. This is because red pepper powder is destroyed through lyophilization and capsaicin is easily eluted.
- the red pepper powder is changed to better conditions for capsaicin to be eluted by ethanol immersion, and by killing the Bacillus strain remaining in the red pepper powder through a heating process for ethanol volatilization, it is possible to prevent bacterial contamination.
- the step (b) preferably adds red pepper powder after performing fermentation by putting water, gourd rice, and immigration in a tank. This is because adding fermented red pepper powder in the presence of alcohol through fermentation is more advantageous for dissolution of capsaicin.
- the present invention provides a pepper paste for baking containing red pepper powder fermented fermented red pepper powder as the main species ( ⁇ ⁇ ).
- Baking gochujang of the present invention is, for example, seasoning powder containing maltodextrin, kochujang, wheat and white sugar in the red pepper powder fermented fermentation of red pepper powder as main species, syrup, rice grass, salt, inert dry yeast, oligosaccharide, liquid It can be prepared by adding shortening.
- red pepper powder fermented as a main species ⁇ ⁇
- fermented red pepper powder maltodextrin, gochujang, wheat and white sugar containing seasonings, starch syrup, rice grass, salt, and inert dry yeast
- step (a) mixing oligosaccharides and flow shortening; It can be prepared from a process comprising a.
- Baking gochujang of the present invention to elute the capsaicin of red pepper powder to the maximum to exert a spicy taste even with a small amount of red pepper powder.
- the amount of capsaicin can also be adjusted and added to bakery products to standardize the pungent taste.
- fermentation metabolic products such as reducing sugars, amino acids, organic acids, as well as alcohol is produced through the main species fermentation, so that sweet, sour, umami can be accompanied with a spicy taste, it is possible for consumers to avoid spicy taste.
- the red pepper powder is preferably lyophilized red pepper powder or red pepper powder volatilized in ethanol after immersion in ethanol. Lyophilization or ethanol immersion can change the red pepper cells to better conditions for capsaicin to elute, and the red pepper powder contaminated with various bacteria kills the remaining Bacillus strain during the heating process for ethanol volatilization, which is favorable for main fermentation. Can be formulated.
- Baking gochujang of the present invention may be prepared in all formulations commonly used in the art, but preferably the formulation is a paste or a liquid.
- Baking gochujang of the present invention preferably comprises inactivated dry yeast, more preferably 0.1 to 6% by weight of inactivated dry yeast.
- inactivated dry yeast When the inactivated dry yeast is included, the preference of the spicy taste may be more excellent than when the inactivated dry yeast is not included.
- the bakery product may be any bakery product commonly referred to in the art, for example, bread or sweets.
- Baking gochujang of the present invention is preferably by adjusting the capsaicin content contained in the red pepper powder fermentation broth, it is possible to control the intensity of the pungent taste.
- the capsaicin content can be adjusted by adjusting the fermentation time during fermentation broth production, and can also be adjusted by appropriately diluting the fermentation broth prepared.
- the present invention provides a flour dough containing a red pepper powder fermentation broth fermented red pepper powder as the main species ( ⁇ ⁇ ).
- Flour dough refers to a flour made by adding water, salt and the like as a raw material, means a flour dough commonly referred to in the art.
- the red pepper powder is preferably lyophilized red pepper powder, or immersed in ethanol, it is preferable that the red pepper powder volatilized ethanol.
- the present invention provides a bread produced by baking a dough containing fermented red pepper powder fermented red pepper powder as the main species ( ⁇ ⁇ ).
- 'Baking' refers to the process of cooking the dough, and includes a baking method commonly used in the art. Examples include baking and frying.
- the red pepper powder is preferably lyophilized red pepper powder or red pepper powder obtained by distilling in ethanol and then evaporating ethanol.
- the present invention provides a confectionery prepared by baking a dough containing fermented red pepper powder fermented red pepper powder as the main species ( ⁇ ⁇ ).
- 'Baking' refers to the process of cooking the dough, and includes a baking method commonly used in the art. Examples include baking and frying.
- the red pepper powder is preferably lyophilized red pepper powder or red pepper powder obtained by immersion in ethanol and volatilized ethanol.
- the rice was washed three times or more with water at 27 ° C. and soaked for three hours or more. Thereafter, the soaked rice was sieved for 30 minutes, the water was drained, and the rice was steamed for 1 hour using a steamer. The temperature of fermenting materia of the steamed rice was cooled to 27 ° C and set aside.
- pH total titratable acidity (TTA)
- viable cell count lactic acid bacteria content, yeast content
- alcohol content color
- pH is 20 g of samples (Preparation Examples 1 to 3) were put in a 250 ml beaker, and 100 ml of distilled water was added to homogenize and measured by a 'pH meter'.
- Total titratable acidity (TTA) was defined as the NaOH solution consumption (ml) until titrated with 0.1N NaOH solution to pH 6.6 and pH 8.5.
- the viable count (yeast, lactic acid bacteria)
- Samples (Preparation Examples 1 to 3) were each diluted with sterile water and measured at room temperature (YM medium-23 ° C, MRS medium-30 ° C) in YM solid medium (yeast) or MRS solid medium (lactic acid bacteria). Alcohol content was measured as follows.
- red pepper powder was added differently, to prepare Preparation Examples 4 to 7 by the following preparation method.
- the rice was washed three times or more with water at 27 ° C. and soaked for three hours or more. Thereafter, the soaked rice was sieved for 30 minutes, the water was removed, and the rice was steamed for 1 hour using a steamer. The temperature of fermenting materia of the steamed rice was cooled to 27 ° C and set aside.
- capsaisin capsaisin
- Test Example 5 pepper broth confirm effects according to the manufacture of red pepper powder content and the water addition amount
- the capsaicin content was measured by the method described in Experimental Example 2.
- aminonitrogen nitrogen was analyzed using formol titration method. That is, the sample was treated with 0.1 NaOH solution to pH 8.5 and the neutral formalin solution (pH 8.5) was measured by calculating the difference in titration of 0.1 NaOH solution to pH end point 8.5.
- Reducing sugar is a reducing sugar quantitative method for measuring absorbance (570 nm) by comparing glucose with a standard solution and coloring with 3,5-dinitrosalicylic acid (DNS) and Rochelle salt. It was measured by.
- the amount of water added through the experimental example red pepper powder content, immersion By setting the number of times to prepare the red pepper powder fermentation broth.
- the rice was washed three times or more with water at 27 ° C. and soaked for three hours or more. Thereafter, the soaked rice was sieved for 30 minutes, the water was removed, and the rice was steamed for 1 hour using a steamer. The temperature of fermenting materia of the steamed rice was cooled to 27 ° C and set aside.
- the rice was washed three times or more with water at 27 ° C. and soaked for three hours or more. Thereafter, the soaked rice was sieved for 30 minutes, the water was removed, and the rice was steamed for 1 hour using a steamer. The temperature of fermenting materia of the steamed rice was cooled to 27 ° C and set aside.
- the ingredients shown in Table 14 were mixed according to conditions to prepare a paste containing fermented red pepper powder, and the moisture content, sugar content (brix), pH, total titratable acidity (TTA), and chromaticity were measured and shown in Table 15.
- Preparation Example 14 Production Example 15 (manufacturing example 14 + inert dry yeast 2%) Preparation Example 16 (Preparation Example 14 + 3% inert dry yeast) (g) (g) (weight%) (g) (weight%) corn syrup 24.7 24.7 24.22 24.7 23.98 Hot pepper seasoning (34% by weight maltodextrin, 46% by weight kochujang, 15% by weight wheat, 5% by weight seasoning) 17.8 17.8 19.41 19.8 19.22 Rice paste (using dry rice) 39.3 39.3 36.57 37.3 36.21 Salt (sun salt) 2.3 2.3 2.25 2.3 2.23 Red pepper powder fermentation broth (production example 13) 14.9 14.9 14.61 14.9 14.47 Paprika Extract Pigment One One 0.98 One 0.97 Inert dry yeast 0 2 1.96 3 2.91 Sum 100 102 100.00 103 100.00 Condition Aged at 20 °C for 3 days after mixing raw materials After ripening 70 °C 30 minutes steam sterilization After sterilization 2% shortening, 3%
- Preparation Example 14 Production Example 15 (manufacturing example 14 + inert dry yeast 2%) Preparation Example 16 (Preparation Example 14 + 3% inert dry yeast) Moisture 50.33% 50.85% 50.85% brix 50% 50% 51% pH 4.61 4.69 4.81 TTA (pH 6.6) 5.67 5.62 10.20 TTA (pH 7.2) 7.30 7.32 13.60 TTA (pH 8.5) 10.72 10.81 20.37 Lightness 32.50 33.86 34.24 Redness 20.83 22.23 21.05 Yellowness 11.01 13.04 12.76
- the order of tasting was to take one sample, write down the evaluation of the sample, and then rinse the mouth thoroughly with bottled water, and try the other sample after the spicy taste disappeared.
- Preparation Example 14 Production Example 15 (manufacturing example 14 + inert dry yeast 2%) Preparation Example 16 (Preparation Example 14 + 3% inert dry yeast) Gochujang content for baking (%) 12 12 12 12 Mixing time (minutes) 15 15 15 Off-flavor 3 3.5 4 Exterior 9 9 9 Color (darkness) 9.1 9.1 9.2 Spicy taste 8.4 9.1 9.7 Sweet symbol 8.5 8.7 8.8 Salty taste 8.9 8.4 8.5 Overall preference 7.8 8.1 9.2
- the red pepper paste for baking was prepared using the red pepper fermentation broth of Preparation Example 13, Comparative Example 1 or Comparative Example 2 prepared in Experimental Example 5.
- Table 17 The ingredients shown in Table 17 were mixed according to conditions to prepare a baking kochujang, and the moisture content, sugar content (brix), pH, total titratable acidity (TTA), and chromaticity were measured and shown in Table 18.
- Example 3 Comparative Example 3 Comparative Example 4 Starch syrup (g) 23.98 23.98 23.98 Red pepper seasoning (g) (34% by weight maltodextrin, 46% by weight kochujang, 15% by weight wheat, 5% by weight seasoning) 19.22 19.22 19.22 Rice paste (g) (using dry rice powder) 36.21 36.21 36.21 Salt (sun salt) (g) 2.23 2.23 2.23 Preparation Example 13 (g) (pepper powder 11.26% water addition amount 42.4% 14.47 - - Comparative Example 1 (g) (pepper powder 11.26% water added 26.62%) - 14.47 - Comparative Example 2 (g) (red pepper powder 21.22% water addition amount 37.64%) - - 14.47 Paprika Extract Pigment (g) 0.97 0.97 0.97 Inert dry yeast (g) 2.91 2.91 2.91 Sum 100.00 100.00 100.00 Condition Aged at 20 °C for 3 days after mixing raw materials After ripening 70 °C, 30 minutes steam sterilization After
- Example 3 Comparative Example 3 Comparative Example 4 Moisture 48.10% 46.41% 47.06% brix 53% 54% 53% pH 4.75 4.70 4.75 TTA (pH 6.6) 4.43 5.87 6.28 TTA (pH 7.2) 6.74 7.74 8.91 TTA (pH 8.5) 10.45 11.58 12.08 Lightness 33.26 33.86 32.96 Redness 20.88 21.22 20.98 Yellowness 11.95 11.93 11.82
- the order of tasting was to take one sample, write down the evaluation of the sample, and then rinse the mouth thoroughly with bottled water, and try the other sample after the spicy taste disappeared.
- Example 3 Comparative Example 3 Comparative Example 4 Mixing time (minutes) 15 15 15 Off-flavor 3.5 3 4 Exterior 9 9 9 Color (darkness) 9.7 9.1 9.2 Spicy taste 9.1 8.4 8 Sweet symbol 8.7 8.5 8.4 Salty taste 8.4 8.9 7.4 Overall preference 9.1 7.8 7.2
- the bakery red pepper paste (Example 1) containing Preparation Example 13 (pepper powder 11.26%, water added amount 42.4%) showed the best score in appearance, color, spicy taste, and sweet taste. In addition, the overall score was the highest score.
- the order of tasting was to take one sample, write down the evaluation of the sample, and then rinse the mouth thoroughly with bottled water, and try the other sample after the spicy taste disappeared.
- Example 3 Commercial pepper paste Mixing time (minutes) 15 - Off-flavor 2 5 Exterior 9 9 Color (darkness) 9.8 8 Spicy taste 9.1 7.8 Sweet symbol 8.7 6.2 Salty taste 9 7 Overall preference 8.9 7.4
- the bread dough (dye) was mixed according to the content according to the following Table 21, and prepared as follows using a straight (direct kneading) method.
- the ingredients shown in Table 21 were added to a mixer (product name: SK101S MIXER: Japan), kneaded for 3 minutes at 1st stage, and 2 minutes at 3rd stage, and oil and fat were added thereto. Thereafter, the mixture was further mixed for 3 minutes in the first stage and 7 minutes in the third stage, so that the final temperature of the dough was 21 ⁇ 0.5 ° C.
- the dough was beaten and squeezed by using hands and utensils for 20 seconds at room temperature, and the dough was divided into 55 g and rounded.
- the divided dough was put into a 35 ° C, 60 ⁇ 5% fermenter and subjected to secondary fermentation for 50 ⁇ 2 minutes.
- sweet red bean sediment was added to 55 g of each of the prepared dough compositions, and finally steamed to prepare an bakery.
- the order of tasting was to eat one bread, write down the evaluation of the bread, rinse the mouth thoroughly with bottled water, and taste the other bread after tasting it.
- Example 4 of the present invention showed that the bread softness and moist texture is superior to Comparative Examples 5 and 6, it was confirmed that the score for the appearance, aroma, quality of taste and overall preference is higher. .
- Comparative Example 6 did not receive a good evaluation in softness, moistness, texture quality and overall preference compared to Example 4 and Comparative Example 5 due to the texture of the dough.
- Example 4 manufactured using the paste containing the red pepper powder fermentation broth of the present invention had the best evaluation.
- hot dog bun dough (dough) was mixed by the ingredients according to the following Table 23 to the content, it was prepared by the sponge (Sponge) method in accordance with the conditions of Table 24 below.
- Example 5 Comparative Example 7 Comparative Example 8 Zhongjong Strong (g) 70 70 70 Whole egg (g) 10 10 Yeast Hood (Improvement) (g) 0.20 0.20 0.20 Whiteness 8 8 8 Godang East 1.2 1.2 1.2 Water (22 degrees) 30 30 30 30 Main species Strong (g) 30 30 30 Whitening (g) 7 7 7 Whole milk powder (g) 3 3 3 Sun salt (g) 1.4 1.4 1.4 Butter (g) 15 15 15 Water (15 degrees) 17 17 17 Enzyme (g) 0.5 0.5 0.5 Baking Gochujang (g) (Example 3: red pepper powder 11.3%, water added 42%) 12 - - Baking Gochujang (g) (Comparative Example 3: Red pepper powder 11.3%, water added 26.62%) - 12 - Baking Gochujang (g) (Comparative Example 4: Red pepper powder 21.22%, water added 37.64%) - - 12
- Example 5 Comparative Example 7 Comparative Example 8 Zhongjong Vertical mixer 101s 101s 101s Mixing M3H2 M3H2 M3H2 Dough Temp. 25.0 °C 25.1 °C 25.1 °C Fermentation 2.5 hrs / 27 °C / 75% 2.5 hrs / 27 °C / 75% 2.5 hrs / 27 °C / 75% Final Temp. 27.3 °C 27.3 °C 27.3 °C Main species Vertical mixer 101s 101s 101s 101s Mixing M3H2 ⁇ M3H3 M3H2 ⁇ M3H3 M3H2 ⁇ M3H3 Dough Temp. 27.2 °C 27.1 °C 27.1 °C F.T.
- the ingredients shown in Table 23 were added to a mixer (product name: SK101S MIXER: Japan), kneaded in two stages for two minutes and three stages for one minute, and the final temperature of the dough was 25 ° C., followed by a 27 ° C. fermenter. Primary fermentation for 2 hours 30 minutes.
- the first fermented dough, flour, white sugar, refined salt, whole milk powder, yeast, fermented red pepper paste, and purified water were added to the mixer as the ingredients shown in Table 23.
- the fermented product was added and mixed in 2 stages for 3 minutes and 3 stages for 2 minutes.
- the pan was panned and then subjected to secondary fermentation at 38 ° C. and 85% RH for 42 to 45 minutes.
- the dough that passed through the secondary fermentation process was baked for 8 minutes to 8 minutes and 30 seconds in a tech oven at 215 ° C. and 165 ° C. of a lower fire, and then taken out and cooled to an internal temperature of 32 ° C. at room temperature to prepare a hot dog bun.
- the order of tasting was to eat one hot dog bun, write down the evaluation of the hot dog bun, rinse the mouth thoroughly with fresh water, and tasting another hot dog bun after the spicy taste disappeared.
- Example 5 As a result of the experiment, in Example 5, the softness and the texture were better than those in the case of 7 to 8 in comparison, and it was confirmed that the scores for the appearance, the aroma, the quality of taste, and the overall preference were high.
- Comparative Example 8 did not receive a good evaluation in softness, moistness, texture quality and overall preference compared to Example 5 and Comparative Example 7 due to the somewhat bready texture.
- Example 5 manufactured using the paste containing the red pepper powder fermentation broth of the present invention had the best evaluation.
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Abstract
The present invention relates to hot pepper paste for baking, containing a chili powder fermentation liquid, and a method for producing same. The hot pepper paste for baking, containing a chili powder fermentation liquid, according to the present invention reduces a burning sensation felt in the stomach, when consumed, and exhibits the effect of tasting spicy even with a small content of chili powder by maximally eluting capsaicin in chili powder. In addition, the hot pepper paste for baking can be added to foods with the amount of capsaicin adjusted, thus has the advantage of standardizing the spicy taste, produces not only alcohol but also fermentative metabolic products, such as reducing sugars, amino acids, and organic acids, as a result of alcoholic fermentation, and thus has sweet, sour, and savory tastes, together with a spicy taste, and can be consumed even by consumers who shun a spicy taste.
Description
본 발명은 고춧가루 발효액을 함유하는 제빵용 고추장 및 이의 제조방법에 관한 것이다.The present invention relates to a baking kochujang containing red pepper powder fermentation broth and a method for preparing the same.
서양은 벼보다 밀이 자라기에 적합한 기후와 토양을 지녀, 주로 밀을 재배하였다. 이로 인해 서양의 많은 나라들은 빵을 주식으로 하거나, 빵과 고기를 함께 먹는 식문화가 발전하였다. 이에 반해 동양에서는 주로 쌀을 소비하는 식문화가 발달하였다. The West cultivated wheat mainly because of the climate and soil suitable for growing wheat rather than rice. As a result, many Western countries have developed a food culture that uses bread as a staple food or eats bread and meat together. On the other hand, food culture in the Orient has mainly developed rice.
그런데, 최근에는 섭취의 간편성 등으로 인해, 예전에 간식으로 치부하던 빵을 동양에서도 주식으로 하는 사람들이 급격하게 늘었다. 또한, 쿠키 등 다양한 베이커리 제품은 디저트 문화가 발달하면서 많은 소비자들에게 간식으로도 꾸준히 사랑받고 있다. However, recently, due to the ease of ingestion, the number of people who use bread as a staple food in the past has sharply increased. In addition, various bakery products, such as cookies, have been steadily loved by many consumers as a snack culture.
한편, 최근 국내에서는 2000년대부터 등장한 매운맛 음식이 또 하나의 식문화로 자리잡고 있다. 초기에는 많은 매운 음식 중에서 특히 매운 닭고기, 닭발과 같은 닭 요리에 많은 관심이 집중되서 매운 닭 요리에 대한 외식 사업이 급속히 성장하였다. 시간이 지나면서 이러한 매운 음식 외식 사업은 한때의 유행으로 치부될 뻔 했으나, 후속으로 매운떡볶이, 매운갈비찜, 매운족발, 매운돈까스, 매운면 등과 같이 다양한 매운 음식을 판매하는 업체들이 생겨나면서 매운맛의 인기를 유지해나갔다. 최근에는 소비자의 접근이 매우 용이한 편의점에서 판매되는 다양한 인스턴트 식품 중 매운맛 식품이 출시되어 인기를 얻으면서 다양한 제품이 식품시장에 자리 잡기 시작했다. Meanwhile, in Korea, spicy foods that have appeared since the 2000s are becoming another food culture. In the early days, a great deal of attention was focused on chicken dishes, such as spicy chicken and chicken feet, among many spicy foods, and the restaurant business for spicy chicken dishes grew rapidly. Over time, this spicy food outing business was almost in the past, but the popularity of spicy flavors was created as companies started selling various spicy foods such as spicy tteokbokki, spicy chops, spicy pork feet, spicy pork cutlet, and spicy noodles. Keep going. Recently, as spicy foods were released from various convenience foods sold in convenience stores, which are very accessible to consumers, various products began to take place in the food market.
매운 음식에서 매운맛을 나타내는 것은 대개 소스로서 소스에는 고춧가루가 함유되어 있다. 하지만, 고춧가루는 구매시기 및 구매지역에 따라 매운맛의 강도가 달라, 균일한 매운맛을 갖는 소스를 제조하기에 어려움이 있다. 특히, 국내산 고춧가루의 경우, 매운맛 강도가 해마다 낮아지고 있고, 고추 품종마다 매운맛이 각기 다르므로, 표준화된 매운맛 소스를 제조하기가 더욱 어려운 실정이다.Spicy foods are usually sauces, which contain red pepper powder. However, red pepper powder has a different hot intensity depending on the time of purchase and the purchase area, making it difficult to prepare a sauce having a uniform hot taste. In particular, in the case of domestic red pepper powder, the intensity of spicy taste is lowered year by year, and the spicy taste is different for each pepper variety, it is more difficult to manufacture a standardized spicy sauce.
또한, 매운 고춧가루를 음식에 그대로 첨가하여 섭취할 경우에는 속쓰림이 발생하기 쉬운데, 매운 음식을 기피하는 원인이 되기도 한다. 매운맛의 주성분인 캡사이신(capsaicin) 및 캡산틴(capsanthin)이 위에서 용출되어 속쓰림을 유발하기 때문이다. 이뿐만 아니라, 한국은 매운맛에 중독되었다고 할 정도로 과한 매운맛만을 선호하는 추세인데, 이러한 음식문화는 외국인들의 입맛까지는 사로잡지 못하고 있다. 외국인들이 매운맛 음식을 섭취하더라도 매운 음식에 대한 호감으로 꾸준히 섭취하기보다는 특이하고 자극적인 음식을 접하는 일종의 단발적인 경험으로 치부해 버리기 십상이다. 또한, 인기를 끌고 있는 매운맛 음식들은 주로 한국인들이 선호하는 음식들에 매운맛을 첨가한 것으로, 외국인들이 친근하게 섭취할 수 있는 식품에 매운맛을 접목시킨 식품은 거의 없는 상황이다. In addition, when the hot pepper powder is added to the food as it is ingested, heartburn tends to occur, causing spicy foods to be avoided. This is because capsaicin and capsanthin, the main components of the spicy taste, are eluted from the stomach and cause heartburn. Not only that, but Korea's preference for spicy tastes is that it is addicted to spicy tastes, and this food culture does not catch the taste of foreigners. Even if foreigners eat spicy foods, they tend to treat them as a kind of one-time experience of encountering unusual and irritating foods rather than steadily eating them with a crush on spicy foods. In addition, the popular spicy foods are mainly spicy flavors added to Koreans' favorite foods, and there are few foods that combine spicy flavors with foods that foreigners can intimately eat.
따라서, 균일한 매운맛을 유지시키면서 속쓰림은 감소시키고, 입안에서만 순화된 매운맛을 느끼게 할 수 있는 식품 조성물을 개발하여 이를 국내외 현대인들이 주로 섭취하는 베이커리 제품에 접목하면 매운맛을 기피하던 국내외 소비자를 모두 만족시킬 수 있을 것이다. Therefore, by developing a food composition that can reduce heartburn while maintaining a uniform hot taste, and combine it with bakery products that are consumed mainly by modern people at home and abroad, it will satisfy both domestic and foreign consumers who avoided the hot taste. Could be.
본 발명은 상술한 종래 기술의 문제점을 해결하고자 하는 것으로, 고춧가루의 캡사이신을 최대로 용출하여 적은 함량의 고춧가루로도 매운맛을 낼 수 있는 고춧가루 발효액을 함유하는 제빵용 고추장을 개발하여 제공하고자 한다.The present invention is to solve the problems of the prior art described above, to provide a bakery red pepper paste containing a red pepper powder fermentation broth that elutes the capsaicin of the red pepper powder to the maximum, even with a small amount of red pepper powder.
또한, 일관되지 않은 매운맛을 가진 고춧가루로부터 매운맛을 규격화할 수 있는 기술을 개발하여 제공하고자 한다. In addition, to develop and provide a technology that can standardize the hot taste from red pepper powder having an inconsistent hot taste.
또한, 매운맛 외에 단맛, 신맛, 감칠맛이 함께 어울려진 고춧가루 소스를 개발함으로써, 매운맛을 기피하는 외국인 소비자도 쉽게 섭취 가능하도록 하는 기술 및 제품을 개발하여 제공하는 것을 목적으로 한다.In addition, by developing a chili powder sauce that combines sweetness, sourness, and umami in addition to spicy taste, it aims to develop and provide technology and products that can be easily consumed by foreign consumers who avoid spicy taste.
상기 목적을 달성하고자 본 발명은 고춧가루를 주종(酒種)으로 발효시킨 고춧가루 발효액을 함유하는 제빵용 고추장을 제공한다. The present invention to achieve the above object provides a red pepper paste for baking containing red pepper powder fermented fermented red pepper powder as the main species (酒 種).
본 발명의 제빵용 고추장에 있어서, 상기 고춧가루는 바람직하게 동결건조된 고춧가루이거나, 에탄올에 침지시킨 후 에탄올을 휘발시킨 고춧가루인 것이 좋다. In the baking red pepper paste of the present invention, the red pepper powder is preferably lyophilized red pepper powder or red pepper powder volatilized in ethanol after immersion in ethanol.
본 발명의 제빵용 고추장은 당업계에서 통용되는 모든 제형으로 제조될 수 있으나, 바람직하게는 제형이 페이스트 또는 액상인 것이 좋다.Baking gochujang of the present invention may be prepared in all formulations commonly used in the art, but preferably the formulation is a paste or a liquid.
본 발명의 제빵용 고추장은 바람직하게 불활성화 건조효모를 포함하는 것이 좋다. Baking gochujang of the present invention preferably comprises inactivated dry yeast.
본 발명의 제빵용 고추장은 당업계에서 통상적으로 지칭하는 모든 제빵(bakery) 제품에 사용할 수 있는데, 일 예로는 빵 또는 과자일 수 있다.Baking gochujang of the present invention can be used in all bakery products commonly referred to in the art, for example, may be bread or sweets.
본 발명의 제빵용 고추장은 바람직하게 고춧가루 발효액 중에 함유되어 있는 캡사이신 함량을 조정함으로써, 매운맛의 강도를 조절할 수 있다.Baking gochujang of the present invention is preferably by adjusting the capsaicin content contained in the red pepper powder fermentation broth, it is possible to control the intensity of the pungent taste.
한편, 본 발명은 고춧가루를 주종(酒種)으로 발효시킨 고춧가루 발효액을 함유하는 밀가루 반죽을 제공한다.On the other hand, the present invention provides a flour dough containing a red pepper powder fermentation broth fermented red pepper powder as the main species (酒 種).
상기 본 발명의 밀가루 반죽에 있어서, 상기 고춧가루는 바람직하게 동결건조된 고춧가루이거나, 에탄올에 침지시킨 후 에탄올을 휘발시킨 고춧가루인 것이 좋다. In the flour dough of the present invention, the red pepper powder is preferably lyophilized red pepper powder, or immersed in ethanol, it is preferable that the red pepper powder volatilized ethanol.
한편, 본 발명은 고춧가루를 주종(酒種)으로 발효시킨 고춧가루 발효액을 함유하는 밀가루 반죽을 베이킹하여 제조되는 빵을 제공한다. On the other hand, the present invention provides a bread produced by baking a dough containing fermented red pepper powder fermented red pepper powder as the main species (酒 種).
상기 본 발명의 빵에 있어서, 상기 고춧가루는, 바람직하게 동결건조된 고춧가루이거나, 에탄올에 침지시킨 후 에탄올을 휘발시킨 고춧가루인 것이 좋다. In the bread of the present invention, the red pepper powder is preferably lyophilized red pepper powder or red pepper powder obtained by distilling in ethanol and then evaporating ethanol.
한편, 본 발명은 고춧가루를 주종(酒種)으로 발효시킨 고춧가루 발효액을 함유하는 밀가루 반죽을 베이킹하여 제조되는 과자를 제공한다.On the other hand, the present invention provides a confectionery prepared by baking a dough containing fermented red pepper powder fermented red pepper powder as the main species (酒 種).
상기 본 발명의 과자에 있어서, 상기 고춧가루는, 바람직하게 동결건조된 고춧가루이거나, 에탄올에 침지시킨 후 에탄올을 휘발시킨 고춧가루인 것이 좋다. In the confectionery of the present invention, the red pepper powder is preferably lyophilized red pepper powder or red pepper powder obtained by immersion in ethanol and volatilized ethanol.
본 발명의 고춧가루 발효액 함유하는 제빵용 고추장은 섭취시, 위에서 느껴지는 속쓰림을 감소시키고, 고춧가루의 캡사이신을 최대로 용출하여 적은 함량의 고춧가루로도 매운맛을 낼 수 있는 효과를 발휘한다. Baking gochujang containing red pepper powder fermentation liquid of the present invention reduces the heartburn felt when ingested, and elutes capsaicin of the red pepper powder to the maximum to exert spicy taste even with a small amount of red pepper powder.
또한, 캡사이신의 양을 조절하여 식품에 첨가할 수 있어, 매운맛을 규격화 할 수 있는 장점이 있으며, 주종 발효를 통해 알코올뿐만 아니라 환원당, 아미노산, 유기산과 같은 발효대사 산물을 생성하여 단맛, 신맛, 감칠맛을 매운맛과 함께 낼 수 있어, 매운맛을 기피하는 소비자도 섭취 가능하다. In addition, it can be added to food by adjusting the amount of capsaicin, which has the advantage of standardizing the spicy taste, and produces not only alcohol but also fermentation metabolic products such as reducing sugars, amino acids and organic acids through main fermentation, sweet, sour, umami It can be served with spicy flavors, and consumers can avoid eating spicy flavors.
도 1은 주종 발효시, 수분 첨가량이 고춧가루 발효액 미치는 영향을 나타낸 그래프로, 도 1의 ‘A’는 수분 첨가량이 고춧가루 발효액 효모(yeast)에 미치는 영향을 나타낸 그래프이고, 도 1의 ‘B’는 수분 첨가량이 고춧가루 발효액 유산군(LAB)에 미치는 영향을 나타낸 그래프이며, 도 1의 ‘C’는 수분 첨가량이 고춧가루 발효액 알코올(alcohol)양에 미치는 영향을 나타낸 그래프이다. 1 is a graph showing the effect of the addition of red pepper powder fermentation broth when the main species fermentation, 'A' of Figure 1 is a graph showing the effect of the addition of red pepper powder fermentation yeast (yeast), Figure 1 'B' It is a graph showing the effect of the amount of water added to the red pepper fermentation broth lactic acid group (LAB), 'C' of Figure 1 is a graph showing the effect of the amount of water added to the pepper powder fermentation broth alcohol (alcohol).
도 2는 고춧가루 첨가량이 고춧가루 발효액 미치는 영향을 나타낸 그래프로, 도 2의 ‘A’는 고춧가루 첨가량이 캡사이신 용출함량에 미치는 영향을 나타낸 그래프이고, 도 2의 ‘B’는 고춧가루 첨가량이 알코올 생성함량에 미치는 영향을 나타낸 그래프이다. 2 is a graph showing the effect of the red pepper powder added to the fermentation broth, 'A' of Figure 2 is a graph showing the effect of the red pepper powder added to the capsaicin elution content, 'B' of Figure 2 is the amount of red pepper powder added to the alcohol content It is a graph showing the effect.
도 3은 고춧가루 첨가량이 고춧가루 발효액 미치는 영향을 나타낸 그래프로, 도 3의 ‘A’는 고춧가루 첨가량이 효모(yeast) 함량에 미치는 영향을 나타낸 그래프이고, 도 3의 ‘B’는 고춧가루 첨가량이 유산군(LAB)에 미치는 영향을 나타낸 그래프이며, 도 3의 ‘C’는 고춧가루 첨가량이 pH에 미치는 영향을 나타낸 그래프이고, 도 3의 ‘D’는 고춧가루 첨가량이 총 적정산도(TTA) pH 8.5에 미치는 영향을 나타낸 그래프이다. 3 is a graph showing the effect of the addition of red pepper powder fermented fermentation broth, 'A' of Figure 3 is a graph showing the effect of the amount of red pepper powder added to the yeast (yeast) content, 'B' of Figure 3 is the amount of red pepper powder added to the lactic acid group A graph showing the effect on (LAB), 'C' of Figure 3 is a graph showing the effect of the addition of red pepper powder to pH, 'D' of Figure 3 is the effect of the red pepper powder added to the total titratable acidity (TTA) pH 8.5 It is a graph showing the effect.
도 4는 다단 담금 공정이 고춧가루 발효액 미치는 영향을 나타낸 그래프로, 도 4의 ‘A’는 다단 담금 공정이 색도에 미치는 영향을 나타낸 그래프이고, 도 4의 ‘B’는 다단 담금 공정이 캡사이신 용출 함량에 미치는 영향을 나타낸 그래프이며, 도 4의 ‘C’는 다단 담금 공정이 pH에 미치는 영향을 나타낸 그래프이고, 도 4의 ‘D’는 다단 담금 공정이 알코올 생성량에 미치는 영향을 나타낸 그래프이다.Figure 4 is a graph showing the effect of the red pepper fermentation broth in the multi-stage immersion process, 'A' of Figure 4 is a graph showing the effect on the chromaticity of the multi-stage immersion process, Figure 4 'B' is a capsaicin elution content of the multi-stage immersion process 4 is a graph showing the effect of the multi-stage immersion process on the pH, and 'D' of FIG. 4 is a graph showing the effect of the multi-stage immersion process on the amount of alcohol produced.
도 5는 고춧가루의 전처리가 고춧가루 발효액 미치는 영향을 나타낸 그래프로, 도 5의 ‘A’는 알코올 침지 처리된 고춧가루가 캡사이신 용출 함량에 미치는 영향을 나타낸 그래프이고, 도 5의 ‘B’는 동결건조된 고춧가루가 캡사이신 용출 함량 및 알코올 생성량에 미치는 영향을 나타낸 그래프이다.Figure 5 is a graph showing the effect of the red pepper powder fermentation pre-treatment of red pepper powder, 'A' of Figure 5 is a graph showing the effect of the alcohol-immersed pepper powder on the elution content of capsaicin, 'B' of Figure 5 is lyophilized A graph showing the effect of red pepper powder on the elution content and alcohol production of capsaicin.
도 6은 고춧가루 함량 및 물 첨가량이 캡사이신 용출 함량에 미치는 영향을 나타낸 그래프이다. 6 is a graph showing the effect of the red pepper powder content and the amount of water added to the capsaicin elution content.
도 7의 ‘A’는 고춧가루 함량 및 물 첨가량이 아미노태질소 생성에 미치는 영향을 나타내 그래프이다. 도 7의 ‘B’는 고춧가루 함량 및 물 첨가량이 환원당 생성에 미치는 영향을 나타낸 그래프이다. 'A' of FIG. 7 is a graph showing the effect of the red pepper powder content and the amount of water added on amino nitrogen production. 'B' of FIG. 7 is a graph showing the effect of red pepper powder content and water addition amount on reducing sugar production.
본 발명은 고춧가루를 주종(酒種)으로 발효시켜 고춧가루 발효액을 제조하고 이를 제빵용 고추장으로 개발하였다. 본 발명에서 제빵용이라 함은 밀가루를 원료로 하여 제조된 제빵, 제과류 제품을 지칭하는데, 쌀을 일부 함유하고 있는 것도 포함한다. The present invention fermented red pepper powder as a main species (酒 種) to prepare a red pepper powder fermentation broth and developed it as a baking red pepper paste. In the present invention, the bakery refers to a bakery and a bakery product manufactured using flour as a raw material, and also includes a portion of rice.
본 발명에서는 매운맛이 부여된 제빵 제품을 제조하고자 하였는데, 매운맛을 지닌 대표적 원료인 고춧가루로부터 제빵 제품에 첨가될 수 있는 매운맛 소재(첨가제)를 개발한 것이다. In the present invention was to produce a bakery product imparted with a spicy taste, to develop a spicy material (additive) that can be added to the bakery product from the red pepper powder which is a representative raw material with a spicy taste.
고춧가루는 생산 종, 생산 시기, 생산 지역에 따라 매운맛이 각기 상이하기 때문에 이를 바로 사용해서는 제품에 부여되는 매운맛을 규격화하기 힘들다. 또한, 고춧가루가 부여하는 매운맛은 강한 매운맛인데, 이를 바로 제빵 제품에 적용하기에는 제빵 제품의 특성상 다소 부담스러운 것이 현실이다. Red pepper powder is different in its spicy taste depending on the species, time of production, and production region. Therefore, it is difficult to standardize the spicy taste given to products. In addition, the spicy taste given by the red pepper powder is a strong spicy taste, it is a fact that it is somewhat burdensome in the characteristics of the baking product to apply it directly to the baking product.
이에 본 발명에서는 고춧가루를 주종으로 발효시켜 고춧가루 내부에 있는 캡사이신을 효율적으로 용출시키는 방법을 개발하였고, 발효시간 또는 발효액 희석 등의 방법을 통해 캡사이신의 농도를 규격화함으로써, 제빵 제품에 적용시 발생하는 매운맛을 규격화할 수 있었다. 또한, 주종 발효를 통해 알코올 뿐만 아니라 환원당, 아미노산, 유기산과 같은 발효대사 산물이 생성되어, 단맛, 신맛, 감칠맛을 매운맛과 함께 낼 수 있어, 고춧가루를 매운맛을 기피하는 소비자도 섭취가 가능한 소재로 개발한 것이다.Accordingly, the present invention has developed a method for efficiently eluting capsaicin in the red pepper powder by fermenting the red pepper powder as a main species, and by standardizing the concentration of capsaicin through a method such as fermentation time or dilution of the fermentation broth, spicy taste that occurs when applied to baking products Could be standardized. In addition, fermented metabolic products such as reducing sugars, amino acids and organic acids are produced through alcoholic fermentation, which can produce sweet, sour and umami flavors with a spicy taste. It is.
하기 본 발명에서는 고춧가루를 주종으로 발효시켜 고춧가루 발효액을 제조하고, 그 다음 이를 빵에 적용시켜 그 적용성을 조사하였다. 고춧가루 발효액 제조시에는 여러 발효 조건을 최적화는 실험을 수행하였고, 빵에 적용하여 그 적용성을 테스트하였다.In the present invention, the red pepper powder is fermented as a predominant species to prepare a red pepper powder fermentation broth, and then applied to bread to examine its applicability. In the preparation of red pepper powder fermentation broth, experiments were conducted to optimize various fermentation conditions and applied to bread to test its applicability.
하기 실시예 및 실험예에 기재된 실험을 바탕으로, 본 발명은 고춧가루를 주종(酒種)으로 발효시켜 제조한 고춧가루 발효액을 제공한다. 이렇게 제조된 고춧가루 발효액은 고춧가루의 캡사이신을 최대로 용출하여 적은 함량의 고춧가루로도 매운맛을 낼 수 있는 효과를 발휘한다. 또한, 캡사이신의 양을 조절할 수 있어, 매운맛을 규격화할 수 있다. 또한, 주종 발효를 통해, 알코올뿐만 아니라 환원당, 아미노산, 유기산과 같은 발효대사 산물이 생성되어 함유되어 있기 때문에, 단맛, 신맛, 감칠맛을 매운맛과 함께 낼 수 있는데, 이를 통해 매운맛을 기피하는 소비자도 섭취 가능하다.Based on the experiments described in the following Examples and Experimental Examples, the present invention provides a red pepper powder fermentation broth prepared by fermenting red pepper powder as a main species. The red pepper powder fermented in this way elutes the capsaicin of the red pepper powder to the maximum, and has a spicy taste even with a small amount of red pepper powder. In addition, the amount of capsaicin can be adjusted to standardize the pungent taste. In addition, the fermentation metabolic products, such as reducing sugars, amino acids, organic acids, as well as alcohol is produced through the main species fermentation, so that sweet, sour and umami can be combined with the spicy taste, which is consumed by consumers who avoid spicy taste. It is possible.
본 발명에서 사용하는 주종(酒種)은 물에 고두밥 및 입국을 넣고, 이스트 (yeast)를 첨가하여 일정기간 배양한 것을 지칭하는데, 최근 제빵업체에서 풍미가 증진된 빵을 제조하고자 드라이 이스트 대신 많이 사용하고 있다. Jujong (酒 種) used in the present invention refers to cultivated for a certain period of time by putting the gourd rice and entry into the water, and yeast (yeast), a lot of bakery instead of dry yeast to manufacture a flavor-enhanced bread I use it.
본 발명에서 사용하는 입국은 증자된 곡물에 당화 효소생산 곰팡이를 배양한 것을 지칭하는데, 본 발명에서는 당업계에서 통용되는 모든 종류의 입국을 사용할 수 있으나, 바람직하게는 백국을 사용하는 것이 좋다. The entry used in the present invention refers to a culture of saccharogenic enzyme-producing fungi on the increased grains. In the present invention, all kinds of entry commonly used in the art may be used, but it is preferable to use white rice.
본 발명에서 사용하는 고두밥은 통상적으로 제조한 것이라면, 어느 것을 사용하여도 무방하나, 바람직하게는 물에 침지된 쌀을 체에 거르고 쪄낸 것을 사용하는 것이 좋고, 더욱 바람직하게는 20~34℃로 냉각된 것을 사용하는 것이 좋다. The gourd rice used in the present invention can be used as long as it is normally prepared, but preferably, a rice immersed in water and sieved is used, and more preferably cooled to 20 to 34 ° C. It is good to use the old one.
본 발명의 고춧가루 발효액에 있어서, 상기 고춧가루는 바람직하게 동결건조된 고춧가루이거나, 에탄올에 침지시킨 후 에탄올을 휘발시킨 고춧가루인 것이 좋다. 동결건조를 통해 고춧가루 세포가 파괴되어 캡사이신의 용출이 용이하기 때문이다. 또한, 에탄올 침지에 의해 고춧가루 세포가 캡사이신이 용출되기 더 좋은 조건으로 변경되며, 에탄올 휘발을 위한 가열 과정을 통해 고춧가루에 잔존하는 바실러스 균주를 사멸시켜, 잡균 오염을 막을 수 있기 때문이다.In the red pepper powder fermentation broth of the present invention, the red pepper powder is preferably lyophilized red pepper powder or red pepper powder obtained by immersion in ethanol and volatilized ethanol. This is because red pepper powder is destroyed through lyophilization and capsaicin is easily eluted. In addition, the red pepper powder is changed to better conditions for capsaicin to be eluted by ethanol immersion, and by killing the Bacillus strain remaining in the red pepper powder through a heating process for ethanol volatilization, it is possible to prevent bacterial contamination.
본 발명의 고춧가루 발효액에 있어서, 상기 발효는 바람직하게 다단 담금(발효) 과정을 통해 수행하는 것이 좋다. 1단 담금을 효모의 생육을 증진시킨 원종 발효를 수행한 후, 고두밥 및 입국을 추가로 투입하는 2단 담금 (또는 그 이상의 다단 담금)을 수행하면, 훨씬 빠른 시간 내에 대량 발효를 수행할 수 있다.In the red pepper powder fermentation broth of the present invention, the fermentation is preferably carried out through a multi-stage immersion (fermentation) process. After one-stage immersed fermentation to enhance the growth of yeast, two-stage immersion (or more stages of immersion) with additional inputs of gourd rice and entry can be carried out in a much faster time. .
본 발명의 고춧가루 발효액에 있어서, 상기 고춧가루는 바람직하게 1단 담금을 수행한 후에, 첨가하는 것이 좋다. 본 발명에서는 고춧가루를 첨가하는데, 고춧가루에는 잡균이 많이 존재하여, 이스트 (효모)와 같이 첨가될 경우, 잡균의 증식에 의해 효모의 생육이 저해될 수 있기 때문이다. 즉, 다른 잡균의 생육에 대해, 효모의 우점종 상태를 유지하기 위하여, 1단 담금에서는 이스트, 입국 및 고두밥을 넣어 이스트의 균의 성장을 촉진시키는 과정을 수행하고, 2단 담금 (또는 그 이상의 담금 과정)에서 고춧가루를 첨가하는 것이 좋은 것이다. In the red pepper powder fermentation broth of the present invention, the red pepper powder is preferably added after performing one-stage immersion. In the present invention, red pepper powder is added, since there are many bacteria in the pepper powder, and when added together with yeast (yeast), the growth of yeast may be inhibited by the growth of the bacteria. That is, in order to maintain the dominant species of yeast against the growth of other various bacteria, in the first stage soaking, the process of promoting yeast growth by putting yeast, entry and soybean rice, and soaking in two stages (or more) In the process, it is good to add red pepper powder.
한편, 본 발명은 살균된 탱크에 물을 넣고, 이스트, 입국, 고두밥을 넣고 배양하는 단계 (a); 및, 상기 단계 (a) 후, 탱크에 물, 고두밥, 입국, 고춧가루를 넣고 배양하는 단계 (b); 를 포함하는 것을 특징으로 하는 고춧가루 발효액의 제조방법을 제공한다. On the other hand, the present invention comprises the steps of (a) putting water into a sterilized tank, yeast, entry, putdugobap; And, after the step (a), the step of culturing water, gourd rice, entry, red pepper powder in a tank (b); It provides a method for producing a red pepper powder fermentation broth comprising a.
본 발명의 방법을 통해 제조된 고춧가루 발효액은 고춧가루의 캡사이신을 최대로 용출하여 적은 함량의 고춧가루로도 매운맛을 낼 수 있는 효과를 발휘한다. 또한, 캡사이신의 양을 조절하여, 매운맛을 규격화할 수 있다. 또한, 주종 발효를 통해, 알코올뿐만 아니라 환원당, 아미노산, 유기산과 같은 발효대사 산물을 생성하여, 단맛, 신맛, 감칠맛을 매운맛과 함께 낼 수 있어, 매운맛을 기피하는 소비자도 섭취 가능하다.The red pepper powder fermentation broth prepared by the method of the present invention exhibits the effect of eluting capsaicin of red pepper powder to the maximum, even with a small amount of red pepper powder. In addition, the amount of capsaicin can be adjusted to normalize the pungent taste. In addition, it is possible to produce a fermentation metabolite such as reducing sugars, amino acids, organic acids, as well as alcohol, and can produce sweet, sour, and umami with spicy flavors, and can be consumed by consumers who avoid spicy tastes.
본 발명의 고춧가루 발효액 제조방법에 있어서, 상기 단계 (b)에서 고춧가루를 첨가하는 것은, 고춧가루 유래의 잡균 오염을 방지하여, 배양 중 효모의 우점종 상태를 유지하기 위함이다. 즉, 단계 (a)에서 효모와 고춧가루를 동시에 첨가하면, 고춧가루에 존재하는 잡균에 의해 효모의 생육이 억제될 수 있는데, 고춧가루를 효모가 어느 정도 생장한 후, 단계 (b)에서 첨가하기 때문에 잡균의 오염을 막을 수 있는 것이다. In the method for preparing red pepper powder fermentation solution of the present invention, adding red pepper powder in the step (b) is to prevent bacterial contamination from red pepper powder and to maintain the dominant species state of yeast during culture. That is, if yeast and pepper powder are added at the same time in step (a), the growth of yeast can be suppressed by the various bacteria present in the red pepper powder, but since the yeast is grown to some extent and added in step (b), To prevent contamination.
또한, 고춧가루를 단계 (b)에서 첨가하게 되면, 단계 (a)에서 생산된 에탄올에 의해 고춧가루로부터 캡사이신을 보다 용이하게 용출할 수 있다. In addition, when the red pepper powder is added in step (b), capsaicin can be more easily eluted from the red pepper powder by the ethanol produced in step (a).
본 발명의 고춧가루 발효액의 제조방법에 있어서, 상기 단계 (b)의 배양은 바람직하게 캡사이신의 농도 또는 에탄올 농도 또는 pH를 기준으로 하여 배양 종료 여부를 결정할 수 있다. 배양(발효)은 다양한 기준을 설정한 후, 해당 기준에 도달하면, 중단시킬 수 있다. 일 예로, 특정 캡사이신 농도를 배양 종료점으로 설정해 놓고, 배양액 중의 캡사이신 농도가 미리 설정된 농도에 도달하면 배양을 종료시킬 수 있는 것이다. 이와 같은 방법을 통해 배양액 중 캡사이신 농도를 일정하게 유지시켜 매운맛의 규격화를 달성할 수 있는 것이다. 또한, 에탄올이나, pH를 기준으로 상기 캡사이신과 같이 배양 종료점을 설정할 수도 있다.In the preparation method of the red pepper powder fermentation broth of the present invention, the culturing of step (b) may preferably determine whether to terminate the culture based on the concentration of capsaicin or ethanol concentration or pH. The cultivation (fermentation) can be stopped after setting various criteria and then reaching those criteria. For example, a specific capsaicin concentration is set as the end point of the culture, and when the capsaicin concentration in the culture solution reaches a preset concentration, the culture can be terminated. Through this method it is possible to achieve the standardization of the pungent taste by maintaining a constant capsaicin concentration in the culture. In addition, it is also possible to set the end point of culture, such as capsaicin, based on ethanol or pH.
본 발명의 고춧가루 발효액의 제조방법에 있어서, 상기 단계 (b)의 고춧가루는 바람직하게 6.23~15.91 중량% 첨가하는 것이 좋다. 상기 범위를 만족할 경우, 캡사이신 용출 수율이 가장 좋아, 고춧가루 투입함량 대비 용출함량을 극대화 시킬 수 있기 때문이다. In the method for preparing a red pepper powder fermentation broth of the present invention, the red pepper powder in the step (b) is preferably added 6.23 ~ 15.91% by weight. If it satisfies the above range, the capsaicin elution yield is the best, because it is possible to maximize the elution content compared to the red pepper powder content.
한편, 본 발명의 고춧가루 발효액의 제조방법에 있어서, 상기 단계 (a)와 (b) 사이에, 탱크에 물, 고두밥, 입국을 넣고 배양하는 단계 (a-1);를 추가로 수행할 수 있다. 이때, 상기 단계 (a-1)은 반복해서 수행될 수 있다. 상기 단계 (a-1)은 이스트를 첨가하지 않는 담금 과정으로 이와 같은 담금 과정의 반복으로 인해 생산량 및 생산성을 높일 수 있다.On the other hand, in the method for producing a red pepper powder fermentation broth of the present invention, between the step (a) and (b), the step of culturing water, gourd rice, entry into the tank (a-1); may be further performed. . In this case, step (a-1) may be repeatedly performed. Step (a-1) is a soaking process that does not add yeast, thereby increasing production and productivity due to the repeated soaking process.
한편, 본 발명의 고춧가루 발효액의 제조방법에 있어서, 상기 단계 (b)의 고춧가루는 바람직하게 동결건조된 고춧가루이거나, 에탄올에 침지시킨 후 에탄올을 휘발시킨 고춧가루인 것이 좋다. 동결건조를 통해 고춧가루 세포가 파괴되어 캡사이신의 용출이 용이하기 때문이다. 또한, 에탄올 침지에 의해 고춧가루 세포가 캡사이신이 용출되기 더 좋은 조건으로 변경되며, 에탄올 휘발을 위한 가열 과정을 통해 고춧가루에 잔존하는 바실러스 균주를 사멸시켜, 잡균 오염을 막을 수 있기 때문이다.On the other hand, in the method for producing a red pepper powder fermentation broth of the present invention, the red pepper powder of step (b) is preferably lyophilized red pepper powder, or red pepper powder volatile ethanol after immersion in ethanol. This is because red pepper powder is destroyed through lyophilization and capsaicin is easily eluted. In addition, the red pepper powder is changed to better conditions for capsaicin to be eluted by ethanol immersion, and by killing the Bacillus strain remaining in the red pepper powder through a heating process for ethanol volatilization, it is possible to prevent bacterial contamination.
본 발명의 고춧가루 발효액의 제조방법에 있어서, 상기 단계 (b)는 바람직하게 탱크에 물, 고두밥, 입국을 넣어 발효를 수행한 후, 고춧가루를 첨가하는 것이 좋다. 발효를 통해 알코올이 존재하는 상태에서 고춧가루를 넣는 것이 캡사이신의 용출에 더 유리하기 때문이다.In the method for producing a red pepper powder fermentation broth of the present invention, the step (b) preferably adds red pepper powder after performing fermentation by putting water, gourd rice, and immigration in a tank. This is because adding fermented red pepper powder in the presence of alcohol through fermentation is more advantageous for dissolution of capsaicin.
한편, 본 발명은 고춧가루를 주종(酒種)으로 발효시킨 고춧가루 발효액을 함유하는 제빵용 고추장을 제공한다. On the other hand, the present invention provides a pepper paste for baking containing red pepper powder fermented fermented red pepper powder as the main species (酒 種).
본 발명의 제빵용 고추장은 일 예로, 고춧가루를 주종(酒種)으로 발효시킨 고춧가루 발효액에 말토덱스트린, 고추장, 밀쌀 및 정백당을 함유한 조미분, 물엿, 쌀풀, 소금, 불활성 건조 효모, 올리고당, 유동쇼트닝을 첨가하여 제조할 수 있다. 더욱 구체적으로는 고춧가루를 주종(酒種)으로 발효시킨 고춧가루 발효액, 말토덱스트린, 고추장, 밀쌀 및 정백당을 함유한 조미분, 물엿, 쌀풀, 소금, 및 불활성 건조 효모를 혼합하고, 숙성하는 단계 (a); 및 단계 (a) 후, 올리고당, 유동쇼트닝을 혼합하는 단계 (b); 를 포함하는 과정으로부터 제조할 수 있다.Baking gochujang of the present invention is, for example, seasoning powder containing maltodextrin, kochujang, wheat and white sugar in the red pepper powder fermented fermentation of red pepper powder as main species, syrup, rice grass, salt, inert dry yeast, oligosaccharide, liquid It can be prepared by adding shortening. More specifically, red pepper powder fermented as a main species (酒 種), fermented red pepper powder, maltodextrin, gochujang, wheat and white sugar containing seasonings, starch syrup, rice grass, salt, and inert dry yeast, and the step of ripening (a ); And after step (a), mixing oligosaccharides and flow shortening; It can be prepared from a process comprising a.
본 발명의 제빵용 고추장은 고춧가루의 캡사이신을 최대로 용출하여 적은 함량의 고춧가루로도 매운맛을 낼 수 있는 효과를 발휘한다. 또한, 캡사이신의 양을 조절하여 베이커리 제품에 첨가할 수 있어, 매운맛을 규격화할 수 있다. 또한, 주종 발효를 통해, 알코올뿐만 아니라 환원당, 아미노산, 유기산과 같은 발효대사 산물이 생성되어, 단맛, 신맛, 감칠맛을 매운맛과 함께 낼 수 있어, 매운맛을 기피하는 소비자도 섭취가 가능하다.Baking gochujang of the present invention to elute the capsaicin of red pepper powder to the maximum to exert a spicy taste even with a small amount of red pepper powder. The amount of capsaicin can also be adjusted and added to bakery products to standardize the pungent taste. In addition, fermentation metabolic products, such as reducing sugars, amino acids, organic acids, as well as alcohol is produced through the main species fermentation, so that sweet, sour, umami can be accompanied with a spicy taste, it is possible for consumers to avoid spicy taste.
본 발명의 제빵용 고추장에 있어서, 상기 고춧가루는 바람직하게 동결건조된 고춧가루이거나, 에탄올에 침지시킨 후 에탄올을 휘발시킨 고춧가루인 것이 좋다. 동결건조 또는 에탄올 침지에 의해 고춧가루 세포가 캡사이신이 용출되기 더 좋은 조건으로 변경될 수 있으며, 잡균의 오염이 있는 고춧가루는 에탄올 휘발을 위한 가열 과정 중에 잔존하는 바실러스 균주를 사멸시켜, 주종 발효에 유리한 환경을 조성할 수 있다.In the baking red pepper paste of the present invention, the red pepper powder is preferably lyophilized red pepper powder or red pepper powder volatilized in ethanol after immersion in ethanol. Lyophilization or ethanol immersion can change the red pepper cells to better conditions for capsaicin to elute, and the red pepper powder contaminated with various bacteria kills the remaining Bacillus strain during the heating process for ethanol volatilization, which is favorable for main fermentation. Can be formulated.
본 발명의 제빵용 고추장은 당업계에서 통용되는 모든 제형으로 제조될 수 있으나, 바람직하게는 제형이 페이스트 또는 액상인 것이 좋다. Baking gochujang of the present invention may be prepared in all formulations commonly used in the art, but preferably the formulation is a paste or a liquid.
본 발명의 제빵용 고추장은 바람직하게 불활성화 건조효모를 포함하는 것이 좋으며, 더욱 바람직하게는 불활성화 건조효모를 0.1~6중량% 포함하는 것이 좋다. 불활성화 건조효모를 포함할 경우, 매운맛의 기호도가 불활성화 건조효모를 포함하지 않는 경우보다 더욱 우수할 수 있다. Baking gochujang of the present invention preferably comprises inactivated dry yeast, more preferably 0.1 to 6% by weight of inactivated dry yeast. When the inactivated dry yeast is included, the preference of the spicy taste may be more excellent than when the inactivated dry yeast is not included.
본 발명의 제빵용 고추장에 있어서, 상기 베이커리 제품은 당업계에서 통상적으로 지칭하는 모든 베이커리(bakery) 제품일 수 있는데, 일 예로는 빵 또는 과자일 수 있다.In the baking red pepper paste of the present invention, the bakery product may be any bakery product commonly referred to in the art, for example, bread or sweets.
본 발명의 제빵용 고추장은 바람직하게 고춧가루 발효액 중에 함유되어 있는 캡사이신 함량을 조정함으로써, 매운맛의 강도를 조절할 수 있다. 캡사이신 함량은 발효액 제조시 발효 시간을 조절함으로써 조정이 가능하고, 또한 제조된 발효액을 적당히 희석시킴으로써도 조정이 가능하다.Baking gochujang of the present invention is preferably by adjusting the capsaicin content contained in the red pepper powder fermentation broth, it is possible to control the intensity of the pungent taste. The capsaicin content can be adjusted by adjusting the fermentation time during fermentation broth production, and can also be adjusted by appropriately diluting the fermentation broth prepared.
한편, 본 발명은 고춧가루를 주종(酒種)으로 발효시킨 고춧가루 발효액을 함유하는 밀가루 반죽을 제공한다. 밀가루 반죽은 밀가루를 원료로 하여 물, 소금 등을 첨가하여 치대어 만든 것을 의미하는데, 당업계에서 통상적으로 지칭하는 밀가루 반죽을 의미한다. On the other hand, the present invention provides a flour dough containing a red pepper powder fermentation broth fermented red pepper powder as the main species (酒 種). Flour dough refers to a flour made by adding water, salt and the like as a raw material, means a flour dough commonly referred to in the art.
상기 본 발명의 밀가루 반죽에 있어서, 상기 고춧가루는 바람직하게 동결건조된 고춧가루이거나, 에탄올에 침지시킨 후 에탄올을 휘발시킨 고춧가루인 것이 좋다. In the flour dough of the present invention, the red pepper powder is preferably lyophilized red pepper powder, or immersed in ethanol, it is preferable that the red pepper powder volatilized ethanol.
한편, 본 발명은 고춧가루를 주종(酒種)으로 발효시킨 고춧가루 발효액을 함유하는 밀가루 반죽을 베이킹하여 제조되는 빵을 제공한다. '베이킹'이란 반죽을 익히는 과정을 지칭하는 것으로 당업계에서 통상적으로 사용되는 베이킹 방법을 포함한다. 일 예로는 굽는 것, 튀기는 것 등이 있다. On the other hand, the present invention provides a bread produced by baking a dough containing fermented red pepper powder fermented red pepper powder as the main species (酒 種). 'Baking' refers to the process of cooking the dough, and includes a baking method commonly used in the art. Examples include baking and frying.
상기 본 발명의 빵에 있어서, 상기 고춧가루는, 바람직하게 동결건조된 고춧가루이거나, 에탄올에 침지시킨 후 에탄올을 휘발시킨 고춧가루인 것이 좋다. In the bread of the present invention, the red pepper powder is preferably lyophilized red pepper powder or red pepper powder obtained by distilling in ethanol and then evaporating ethanol.
한편, 본 발명은 고춧가루를 주종(酒種)으로 발효시킨 고춧가루 발효액을 함유하는 밀가루 반죽을 베이킹하여 제조되는 과자를 제공한다. '베이킹'이란 반죽을 익히는 과정을 지칭하는 것으로 당업계에서 통상적으로 사용되는 베이킹 방법을 포함한다. 일 예로는 굽는 것, 튀기는 것 등이 있다. On the other hand, the present invention provides a confectionery prepared by baking a dough containing fermented red pepper powder fermented red pepper powder as the main species (酒 種). 'Baking' refers to the process of cooking the dough, and includes a baking method commonly used in the art. Examples include baking and frying.
상기 본 발명의 과자에 있어서, 상기 고춧가루는, 바람직하게 동결건조된 고춧가루이거나, 에탄올에 침지시킨 후 에탄올을 휘발시킨 고춧가루인 것이 좋다. In the confectionery of the present invention, the red pepper powder is preferably lyophilized red pepper powder or red pepper powder obtained by immersion in ethanol and volatilized ethanol.
이하, 본 발명의 구성을 하기 실시예를 통해 구체적으로 설명하고자 한다. 다만, 본 발명의 권리범위가 하기 실시예에만 한정되는 것은 아니고, 그와 등가의 기술적 사상의 변형까지를 포함한다.Hereinafter, the configuration of the present invention will be described in detail through the following examples. However, the scope of the present invention is not limited only to the following examples, but includes modifications of equivalent technical ideas.
[실험예 1: 고춧가루 발효액 제조시 알코올 발효 가능성 확인][Experimental Example 1: Confirmation of Alcohol Fermentation During Pepper Powder Fermentation Solution Preparation]
본 실험에서는 고춧가루 첨가에 따라 pH, 총 적정산도(TTA), 유산균 함량(LAB), 효모(건조 이스트) 함량, 색도에 미치는 영향을 확인하고, 고춧가루의 캡사이신을 용출시키기 위한 알코올 발효가 가능한지 확인하고자 하였다.In this experiment, the effects of red pepper powder on pH, total titratable acidity (TTA), lactobacillus content (LAB), yeast (dry yeast) content, and chromaticity were examined and the alcohol fermentation to elute capsaicin from red pepper powder was carried out. It was.
이를 위해, 고춧가루 첨가에 따라 전체 함량 대비 줄어드는 물 첨가량을 보정하여, 하기 제조방법으로 제조하여 다양한 고춧가루 발효액을 제조하였다.To this end, by adding the red pepper powder to correct the amount of water is reduced compared to the total content, was prepared by the following manufacturing method to prepare a variety of pepper powder fermentation broth.
<1단 담금><One step immersion>
쌀을 3번 이상 27℃의 물로 수세하여 3시간 이상 침지하였다. 그 후, 침지된 쌀을 30분 동안 체에 걸러 물을 빼고, 증미기를 이용하여 1시간 동안 증미하였다. 증미가 완료된 고두밥의 품온(temperature of fermenting materia)을 27℃로 냉각하여 따로 두었다. The rice was washed three times or more with water at 27 ° C. and soaked for three hours or more. Thereafter, the soaked rice was sieved for 30 minutes, the water was drained, and the rice was steamed for 1 hour using a steamer. The temperature of fermenting materia of the steamed rice was cooled to 27 ° C and set aside.
그 후, 살균된 탱크에 27℃의 물을 넣고, 건조 이스트(dry yeast)를 저으면서 넣어주었으며, 입국(백국), 냉각된 고두밥을 차례대로 첨가하였다. 12시간 마다 교반하며, 2일(48hr) 동안 27℃에서 배양하였으며, pH 3.3이 되면 배양을 종료하였다.Thereafter, water at 27 ° C. was added to the sterilized tank, and the dried yeast was added with stirring, followed by entry (white soup) and cooled gourd rice. Stirring was carried out every 12 hours, incubated at 27 ° C. for 2 days (48hr), and the culture was terminated when the pH reached 3.3.
<2단 담금><Two steps of immersion>
1단 담금에서 제조된 전종이 든 탱크에 27℃의 물을 넣고, 고두밥, 입국 및 고춧가루를 차례대로 첨가하였다. 12시간 마다 교반하며, 6일(144hr) 동안 27℃에서 배양하였으며, pH 4.4, 알코올 함량 8~10%(v/v)가 되면 배양을 종료하였다.Into a tank containing all kinds prepared in one-stage immersion, water at 27 ° C. was added, and soybean rice, entry and red pepper powder were added in sequence. Stirring was performed every 12 hours, and cultured at 27 ° C. for 6 days (144 hr), and the culture was terminated when the pH was 4.4 and the alcohol content was 8-10% (v / v).
상기 제조과정에 사용된 각 재료의 함량은 하기 표 1에 나타내었다. The content of each material used in the manufacturing process is shown in Table 1 below.
| 1단 담금1st stage immersion | 2단 담금2-stage immersion | |||||||
| 제조예 1 Preparation Example 1 | 제조예 2Preparation Example 2 | 제조예 3Preparation Example 3 | ||||||
| (g)(g) | (중량%)(weight%) | (g)(g) | (중량%)(weight%) | (g)(g) | (중량%)(weight%) | (g)(g) | (중량%)(weight%) | |
| 고두밥 Godu rice | 750750 | 34.85 34.85 | 664664 | 23.81 23.81 | 664664 | 21.64 21.64 | 664664 | 20.36 20.36 |
| 입국(백국)Entry (white) | 400400 | 18.59 18.59 | 249249 | 8.93 8.93 | 249249 | 8.11 8.11 | 249249 | 7.63 7.63 |
| 물water | 10001000 | 46.47 46.47 | 10631063 | 38.1138.11 | 12571257 | 40.9640.96 | 14501450 | 44.4544.45 |
|
전종All |
00 | 0.00 0.00 | 249249 | 8.93 8.93 | 249249 | 8.11 8.11 | 249249 | 7.63 7.63 |
|
건조 이스트(dry yeast) |
22 | 0.09 0.09 | 00 | 0.00 0.00 | 00 | 0.00 0.00 | 00 | 0.00 0.00 |
|
고춧가루 |
00 | 0.00 0.00 | 564564 | 20.22 20.22 | 650650 | 21.18 21.18 | 650650 | 19.93 19.93 |
| 합계Sum | 100.00 100.00 | 27892789 | 100.00 100.00 | 30693069 | 100.00 100.00 | 32623262 | 100.00 100.00 | |
|
발효공정 |
2일(48hr)/ 27℃2 days (48hrs) / 27 |
6일 / 27℃6 days / 27 ℃ | ||||||
그 후, 하기의 방법에 따라, pH, 총 적정산도(TTA), 생균수(유산균 함량, 효모 함량), 알코올 함량 및 색도를 측정하였다. Then, pH, total titratable acidity (TTA), viable cell count (lactic acid bacteria content, yeast content), alcohol content and color were measured according to the following method.
pH는 시료(제조예 1 내지 3) 20 g을 각각 250 ml 비이커에 넣고, 100 ml 증류수를 넣어 균질화하여 'pH meter'로 측정하였다. 총적정 산도(TTA)는 0.1N NaOH 용액으로 적정하여 pH 6.6과 pH 8.5에 이를 때까지의 NaOH 용액 소비량(ml)으로 정의하였다. 생균수(효모, 유산균)는 시료(제조예 1 내지 3)를 각각 멸균수로 희석하여 YM 고체 배지(효모) 또는 MRS 고체 배지(유산균)에 상온 배양(YM 배지 - 23℃, MRS 배지 - 30℃)하여 측정하였다. 알코올 함량은 하기와 같이 측정하였다. 우선 시료(제조예 1 내지 3) 100 g을 취해 각각 증류수 100 g을 혼합하고, 교반하였다. 그 후, 가열 증류하고 냉각하여 증류액 70 ml 이상 취하여 100 ml로 정용하였다. 주정계의 수치를 읽어 주정도수환산표에 따른 온도 보정을 한 후, 알코올 함량을 %(v/v)로 나타내었다. 색도는 시료(제조예 1 내지 3)를 색도계(CR-400)(KONIKA MINOLTA사)로 측정하였다.pH is 20 g of samples (Preparation Examples 1 to 3) were put in a 250 ml beaker, and 100 ml of distilled water was added to homogenize and measured by a 'pH meter'. Total titratable acidity (TTA) was defined as the NaOH solution consumption (ml) until titrated with 0.1N NaOH solution to pH 6.6 and pH 8.5. The viable count (yeast, lactic acid bacteria) Samples (Preparation Examples 1 to 3) were each diluted with sterile water and measured at room temperature (YM medium-23 ° C, MRS medium-30 ° C) in YM solid medium (yeast) or MRS solid medium (lactic acid bacteria). Alcohol content was measured as follows. First, 100 g of samples (Manufacturing Examples 1-3) were taken, and 100 g of distilled water was mixed and stirred, respectively. Thereafter, the mixture was heated and distilled, cooled to 70 ml or more of the distillate, and purified to 100 ml. After reading the alcohol reading and calibrating the temperature according to the conversion table, the alcohol content is expressed as% (v / v). Chromaticity is Samples (Manufacturing Examples 1 to 3) were measured with a colorimeter (CR-400) (KONIKA MINOLTA).
각각의 실험 결과는 하기 표 2에 나타내었다. Each experimental result is shown in Table 2 below.
| 발효 일수Fermentation days | 시료sample | pHpH | TTA(pH6.6)TTA (pH6.6) | TTA(pH7.2)TTA (pH7.2) | TTA(pH8.5)TTA (pH8.5) | LAB (CFU/g)LAB (CFU / g) | Yeast (CFU/g)Yeast (CFU / g) | Alc(%)Alc (%) | LightnessLightness | RednessRedness | YellownessYellowness |
| 0일0 days | 제조예 1(물 38%)Preparation Example 1 (38% of water) | 4.714.71 | 17.6317.63 | 21.821.8 | 30.7330.73 | <102 <10 2 | 1.31x108 1.31 x 10 8 | 38.2438.24 | 34.6334.63 | 29.6729.67 | |
| 제조예 2(물 40%)Preparation Example 2 (40% water) | 4.714.71 | 17.6317.63 | 21.821.8 | 30.7230.72 | <102 <10 2 | 1.31x108 1.31 x 10 8 | 38.4838.48 | 37.0437.04 | 33.233.2 | ||
| 제조예 3(물 44%) Preparation Example 3 (44% water) | 4.714.71 | 17.6317.63 | 21.821.8 | 30.7230.72 | <102 <10 2 | 1.31x108 1.31 x 10 8 | 38.3438.34 | 33.9933.99 | 30.0830.08 | ||
| 1일1 day | 제조예 1(물 38%)Preparation Example 1 (38% of water) | 4.564.56 | 17.9917.99 | 23.223.2 | 36.1536.15 | 9.5x105 9.5 x 10 5 | 6.8x105 6.8 x 10 5 | 00 | 38.2438.24 | 33.9933.99 | 29.8529.85 |
| 제조예 2(물 40%)Preparation Example 2 (40% water) | 4.634.63 | 19.1919.19 | 24.4124.41 | 34.0434.04 | 1.03x105 1.03 x 10 5 | 6.95x105 6.95 x 10 5 | 00 | 38.338.3 | 34.7634.76 | 29.9129.91 | |
| 제조예 3(물 44%) Preparation Example 3 (44% water) | 4.614.61 | 17.2617.26 | 22.4822.48 | 31.8831.88 | 7.6x105 7.6 x 10 5 | 6.5x105 6.5 x 10 5 | 00 | 38.8938.89 | 34.7134.71 | 30.4230.42 | |
| 4일4 days | 제조예 1(물 38%)Preparation Example 1 (38% of water) | 4.554.55 | 22.0322.03 | 28.1528.15 | 39.9839.98 | 3.2x106 3.2 x 10 6 | 5.6x104 5.6 x 10 4 | 1.81.8 | 39.0439.04 | 33.9133.91 | 27.2227.22 |
| 제조예 2(물 40%)Preparation Example 2 (40% water) | 4.524.52 | 25.3825.38 | 31.2131.21 | 42.9242.92 | 5.0x107 5.0 x 10 7 | 2.2x105 2.2 x 10 5 | 1.751.75 | 36.8236.82 | 33.0333.03 | 25.425.4 | |
| 제조예 3(물 44%) Preparation Example 3 (44% water) | 4.264.26 | 30.6130.61 | 36.1236.12 | 46.1246.12 | 8.2x107 8.2 x 10 7 | 2.5x104 2.5 x 10 4 | 1.61.6 | 38.338.3 | 34.634.6 | 27.6827.68 | |
| 6일6 days | 제조예 1(물 38%)Preparation Example 1 (38% of water) | 4.294.29 | 28.2128.21 | 34.334.3 | 46.4646.46 | 4.4x107 4.4 x 10 7 | 3.7x104 3.7 x 10 4 | 1.81.8 | 39.5339.53 | 34.5734.57 | 27.6427.64 |
| 제조예 2(물 40%)Preparation Example 2 (40% water) | 4.014.01 | 39.9839.98 | 45.6345.63 | 57.6557.65 | 5.8x108 5.8 x 10 8 | 5.9x104 5.9 x 10 4 | 1.61.6 | 39.939.9 | 34.8834.88 | 27.0927.09 | |
| 제조예 3(물 44%) Preparation Example 3 (44% water) | 3.863.86 | 47.2347.23 | 52.1952.19 | 64.4564.45 | 1.36x109 1.36 x 10 9 | 8.0x103 8.0x10 3 | 1.751.75 | 40.8340.83 | 38.0738.07 | 30.4130.41 |
실험결과, 고춧가루를 첨가함에 따라 제조예 1 내지 3 모두 알코올을 생성하는 효모의 생균수가 발효 일수에 따라 급격히 감소하였다. 물 첨가량을 늘려서 미생물 생육을 유도하였지만(제조예 2,3), 효모보다는 오히려 유산균 개체수가 증가하여, TTA 생성량만이 증가하였다. As a result of the experiment, as the red pepper powder was added, the number of viable cells of yeast producing alcohol in Preparation Examples 1 to 3 rapidly decreased with the number of days of fermentation. Increasing the amount of water was added to induce the growth of microorganisms (Production Examples 2, 3), but the number of lactic acid bacteria rather than yeast increased, only the amount of TTA production increased.
발효 초기에 일정량의 알코올이 생성되어야 유산균의 생육을 억제하고 효모가 우점할 수 있으므로, 발효 가능한 고춧가루 첨가량을 설정할 필요가 있음을 확인하였다 (도 1).Since a certain amount of alcohol must be produced at the beginning of fermentation to inhibit the growth of lactic acid bacteria and yeast can dominate, it was confirmed that it is necessary to set the amount of pepper powder fermentable (Fig. 1).
[[
실험예Experimental Example
2: 고춧가루 발효액 제조시 최적 고춧가루 첨가량에 따른 영향 확인] 2: Checking the Effect of Red Pepper Powder Fermentation Solution on Optimum Red Pepper Powder Content]
본 실험에서는 고춧가루가 고춧가루 발효액의 pH, 총 적정산도(TTA), 유산균 함량(LAB), 효모 함량, 알코올 함량, 색도 및 캡사이신 함량에 미치는 영향을 확인하여, 최적의 고춧가루 첨가량을 결정하고자 하였다. 첨가되는 고춧가루 함량을 각기 다르게 하여, 하기 제조방법으로 제조예 4 내지 7을 제조하였다. In this experiment, the effect of red pepper powder on the pH, total titratable acidity (TTA), lactobacillus content (LAB), yeast content, alcohol content, color and capsaicin content of red pepper powder was determined to determine the optimal amount of red pepper powder. The pepper powder content was added differently, to prepare Preparation Examples 4 to 7 by the following preparation method.
<1단 담금><One step immersion>
쌀을 3번 이상 27℃의 물로 수세하여 3시간 이상 침지하였다. 그 후, 침지된 쌀을 30분 동안 체에 걸러 물을 빼고, 증미기를 이용하여 1시간 동안 증미 하였다. 증미가 완료된 고두밥의 품온(temperature of fermenting materia)을 27℃로 냉각하여 따로 두었다. The rice was washed three times or more with water at 27 ° C. and soaked for three hours or more. Thereafter, the soaked rice was sieved for 30 minutes, the water was removed, and the rice was steamed for 1 hour using a steamer. The temperature of fermenting materia of the steamed rice was cooled to 27 ° C and set aside.
그 후, 살균된 탱크에 27℃의 물을 넣고, 건조 이스트(dry yeast)를 저으면서 넣어주었으며, 입국(백국), 냉각된 고두밥을 차례대로 첨가하였다. 12시간 마다 교반하며, 2일(48hr) 동안 27℃에서 배양하였으며, pH 3.3이 되면 배양을 종료하였다. Thereafter, water at 27 ° C. was added to the sterilized tank, and the dried yeast was added with stirring, followed by entry (white soup) and cooled gourd rice. Stirring was carried out every 12 hours, incubated at 27 ° C. for 2 days (48hr), and the culture was terminated when the pH reached 3.3.
<2단 담금><Two steps of immersion>
1단 담금에서 제조된 전종이 든 탱크에 27℃의 물을 넣고, 고두밥, 입국 및 고춧가루를 차례대로 첨가하였다. 12시간 마다 교반하며, 6일(144hr) 동안 27℃에서 배양하였으며, pH 4.4, 알코올 함량 8~10%(v/v)가 되면 배양을 종료하여 제조예 4 내지 7을 제조하였다.Into a tank containing all kinds prepared in one-stage immersion, water at 27 ° C. was added, and soybean rice, entry and red pepper powder were added in sequence. Stirring every 12 hours, and incubated at 27 ℃ for 6 days (144hr), when the pH 4.4, alcohol content of 8 ~ 10% (v / v) was terminated the culture was prepared Preparation Examples 4-7.
상기 제조과정에 사용된 각 재료의 함량은 하기 표 3에 나타내었다. The content of each material used in the manufacturing process is shown in Table 3 below.
| 1단 담금1st stage immersion | 2단 담금2-stage immersion | ||||
| 제조예 4Preparation Example 4 | 제조예 5 Preparation Example 5 | 제조예 6Preparation Example 6 | 제조예 7 Preparation Example 7 | ||
| 고두밥 (g)Gourd rice (g) | 37.537.5 | 26.48 26.48 | 26.48 26.48 | 25.07 25.07 | 23.80 23.80 |
| 입국(백국)(g)Entry to Japan (White) (g) | 2020 | 9.93 9.93 | 9.93 9.93 | 9.40 9.40 | 8.93 8.93 |
| 물 (g)Water (g) | 5050 | 42.40 42.40 | 42.40 42.40 | 40.14 40.14 | 38.11 38.11 |
| 전종 (g)All species (g) | 00 | 9.93 9.93 | 9.93 9.93 | 9.40 9.40 | 8.93 8.93 |
| 건조 이스트 (g)(dry yeast)Dry yeast (g) | 0.10.1 | -- | -- | -- | - - |
| 고춧가루 (g)Red pepper powder (g) | -- | 5.95.9 | 11.26 11.26 | 15.9115.91 | 20.23 20.23 |
| 합계Sum | 94.6494.64 | 100100 | 99.9199.91 | 100100 | |
| 고춧가루의 함량 비율(중량%)Red pepper powder content ratio (% by weight) | -- | 6.236.23 | 11.2611.26 | 15.9115.91 | 20.2320.23 |
|
발효공정 |
2일(48hr)/ 27℃2 days (48hrs) / 27 |
2일~6일 / 27℃2 days ~ 6 days / 27 ℃ | |||
제조된 제조예 4 내지 7은 상기 실험예 1과 동일한 방법을 통해 pH, 총 적정산도(TTA), 유산균 함량(LAB), 효모 함량, 알코올 함량 및 색도를 측정하였으며, 추가적으로 캡사이신 함량을 측정하였다. 캡사이신 함량 측정에 사용된 기기, 컬럼 및 분석 조건은 하기 표 4에 나타내었으며, 그 결과는 표 5에 나타내었다. Prepared Preparation Examples 4 to 7 measured the pH, total titratable acidity (TTA), lactic acid bacteria content (LAB), yeast content, alcohol content and chromaticity by the same method as Experimental Example 1, and further measured capsaicin content. The instrument, column and assay conditions used to determine capsaicin content are shown in Table 4 below, and the results are shown in Table 5.
| 표준물질Standard material | 캡사이신(Capsaicin), 디하이드로캡사이신(dihydrocapsaincin)Capsaicin, dihydrocapsaincin |
| 샘플Sample | 발효공정 중 각 샘플의 상등액Supernatant of each sample during fermentation |
| 분석기기Analyzer | HPLC/FLD (Acquity, Waters)HPLC / FLD (Acquity, Waters) |
| 분석컬럼Analysis column | YMC-Triat C18 (4.6 x 250 mm, 5 um)YMC-Triat C18 (4.6 x 250 mm, 5 um) |
| 이동상Mobile phase | Acetonitrile: Water: Glacial acid(60:39:1)Acetonitrile: Water: Glacial acid (60: 39: 1) |
| 분석조건Analysis condition | Exλ=280 nm, Emλ=320 nmExλ = 280 nm, Emλ = 320 nm |
| 발효 일수Fermentation days | 시료sample | pHpH | TTA(pH6.6)TTA (pH6.6) | TTA(pH7.2)TTA (pH7.2) | TTA(pH8.5)TTA (pH8.5) | LAB (CFU/g)LAB (CFU / g) | Yeast (CFU/g)Yeast (CFU / g) | Alc(%)Alc (%) | LightnessLightness | RednessRedness | YellownessYellowness | Capsaicinoid(ppm)Capsaicinoid (ppm) |
| 0일0 days | 제조예 4(고춧가루 6.23%)Preparation Example 4 (pepper 6.23%) | 4.424.42 | 11.8911.89 | 14.714.7 | 18.1118.11 | <102 <10 2 | 1.1x108 1.1 x 10 8 | 00 | 51.4151.41 | 38.4438.44 | 42.6542.65 | 0.8190.819 |
| 제조예 5(고춧가루 11.26%)Preparation Example 5 (red pepper powder 11.26%) | 4.584.58 | 11.9311.93 | 14.8814.88 | 20.0520.05 | <102 <10 2 | 1.31x108 1.31 x 10 8 | -- | 43.843.8 | 37.8937.89 | 37.0237.02 | 1.121.12 | |
| 제조예 6(고춧가루 15.9%)Preparation Example 6 (red pepper powder 15.9%) | 4.64.6 | 14.0414.04 | 17.4417.44 | 23.6823.68 | <102 <10 2 | 1.31x108 1.31 x 10 8 | -- | 42.1842.18 | 35.7535.75 | 33.4533.45 | 1.6939181.693918 | |
| 제조예 7(고춧가루 20.23%)Preparation Example 7 (Pepper Powder 20.23%) | 4.664.66 | 16.2816.28 | 20.5620.56 | 28.9328.93 | <102 <10 2 | 1.31x108 1.31 x 10 8 | -- | 38.9838.98 | 34.4334.43 | 29.8129.81 | 2.0846862.084686 | |
| 1일1 day | 제조예 4Preparation Example 4 | 3.943.94 | 18.9818.98 | 22.5122.51 | 27.7427.74 | 1.65x104 1.65 x 10 4 | 1.36x108 1.36 x 10 8 | 4.34.3 | 53.0553.05 | 38.4838.48 | 44.3544.35 | 0.9610.961 |
| 제조예 5Preparation Example 5 | 4.314.31 | 22.7722.77 | 27.2627.26 | 35.0835.08 | 4.5x104 4.5 x 10 4 | 6.9x107 6.9 x 10 7 | 6.086.08 | 45.9545.95 | 35.2635.26 | 39.539.5 | 1.4261.426 | |
| 제조예 6Preparation Example 6 | 4.524.52 | 21.7921.79 | 27.227.2 | 36.2136.21 | 5.1x105 5.1 x 10 5 | 2.3x107 2.3 x 10 7 | 1.41.4 | 44.3844.38 | 38.8138.81 | 39.1939.19 | 1.8041421.804142 | |
| 제조예 7Preparation Example 7 | 4.634.63 | 1818 | 23.5423.54 | 33.6433.64 | 6.2x105 6.2 x 10 5 | 5.5x106 5.5 x 10 6 | 00 | 40.6340.63 | 34.8434.84 | 31.2131.21 | 1.9031841.903184 | |
| 2일2 days | 제조예 4Preparation Example 4 | 4.034.03 | 21.0221.02 | 24.3624.36 | 30.630.6 | 1.8x104 1.8 x 10 4 | 1.08x108 1.08 x 10 8 | 10.410.4 | 52.2352.23 | 34.5234.52 | 41.4341.43 | 1.0281.028 |
| 제조예 5Preparation Example 5 | 4.354.35 | 24.1424.14 | 27.8127.81 | 35.1935.19 | 9.1x104 9.1 x 10 4 | 1.4x108 1.4 x 10 8 | 8.58.5 | 46.7746.77 | 38.9438.94 | 39.2939.29 | 1.8411.841 | |
| 제조예 6Preparation Example 6 | 4.434.43 | 22.3222.32 | 27.1727.17 | 36.4636.46 | 5.4x105 5.4 x 10 5 | 4.5x107 4.5 x 10 7 | 4.84.8 | 44.0844.08 | 38.4338.43 | 37.4737.47 | 2.55342.5534 | |
| 제조예 7Preparation Example 7 | 4.614.61 | 23.823.8 | 27.827.8 | 39.9439.94 | 7.1x105 7.1 x 10 5 | 2.0x106 2.0 x 10 6 | 1.21.2 | 39.0839.08 | 35.0335.03 | 30.0230.02 | 2.40782.4078 | |
| 3일3 days | 제조예 4Preparation Example 4 | 4.194.19 | 21.2821.28 | 23.5923.59 | 30.630.6 | 1.64x104 1.64 x 10 4 | 5.4x107 5.4 x 10 7 | 11.911.9 | 50.3750.37 | 33.533.5 | 39.4139.41 | 1.1691.169 |
| 4일4 days | 제조예 4Preparation Example 4 | 4.24.2 | 21.6521.65 | 25.3725.37 | 33.6733.67 | 1.75x104 1.75 x 10 4 | 8.7x105 8.7 x 10 5 | 1212 | 49.3349.33 | 33.32533.325 | 38.2838.28 | 1.1421.142 |
| 제조예 5Preparation Example 5 | 4.244.24 | 23.3923.39 | 27.9427.94 | 36.4636.46 | 7.5x104 7.5x10 4 | 6.0x106 6.0 x 10 6 | 8.98.9 | 46.646.6 | 36.4736.47 | 34.9934.99 | 1.8461.846 | |
| 제조예 6Preparation Example 6 | 4.44.4 | 24.3924.39 | 30.8130.81 | 40.8240.82 | 2.3x106 2.3 x 10 6 | 6.5x105 6.5 x 10 5 | 6.26.2 | 41.6841.68 | 35.235.2 | 31.5731.57 | 2.48462.4846 | |
| 제조예 7Preparation Example 7 | 4.554.55 | 25.4425.44 | 31.8131.81 | 43.1343.13 | 5.65x105 5.65 x 10 5 | 1.8x106 1.8 x 10 6 | 33 | 38.8838.88 | 33.1733.17 | 27.8727.87 | 2.60022.6002 | |
| 5일5 days | 제조예 4Preparation Example 4 | 4.24.2 | 21.1321.13 | 25.2425.24 | 31.3831.38 | 1.9x104 1.9 x 10 4 | 2x105 2 x 10 5 | 1212 | 48.4948.49 | 32.9732.97 | 36.9436.94 | 1.2141.214 |
| 제조예 5Preparation Example 5 | 4.274.27 | 22.1922.19 | 26.5826.58 | 36.4236.42 | 6.0x104 6.0 x 10 4 | 2.0x105 2.0 x 10 5 | 9.19.1 | 44.0544.05 | 34.9934.99 | 33.4433.44 | 1.7141.714 | |
| 제조예 6Preparation Example 6 | 4.374.37 | 23.8923.89 | 29.3429.34 | 39.4839.48 | 7.0x105 7.0 x 10 5 | 105 <10 5 < | 6.86.8 | 42.5342.53 | 33.1333.13 | 29.0129.01 | 2.43382.4338 | |
| 제조예 7Preparation Example 7 | 4.514.51 | 25.1925.19 | 31.6631.66 | 44.4944.49 | 2.8x106 2.8 x 10 6 | 1.0x105 1.0 x 10 5 | 2.62.6 | 39.4939.49 | 34.4634.46 | 29.2629.26 | 2.54582.5458 | |
| 6일6 days | 제조예 4Preparation Example 4 | 4.394.39 | 22.922.9 | 27.827.8 | 37.1337.13 | 1.4x104 1.4 x 10 4 | 2x105 2 x 10 5 | 12.312.3 | 47.7547.75 | 33.5133.51 | 37.0937.09 | 1.2171.217 |
| 제조예 5Preparation Example 5 | 4.354.35 | 23.3223.32 | 28.1328.13 | 37.7637.76 | 6.2x104 6.2 x 10 4 | 105 <10 5 < | 9.39.3 | 42.5842.58 | 34.5234.52 | 32.3632.36 | 1.9061.906 | |
| 제조예 6Preparation Example 6 | 4.414.41 | 25.5425.54 | 30.9930.99 | 41.5341.53 | 6.0x105 6.0 x 10 5 | 105 <10 5 < | 6.86.8 | 40.2140.21 | 33.2533.25 | 29.229.2 | 2.8142.814 | |
| 제조예 7Preparation Example 7 | 4.464.46 | 24.6224.62 | 30.5230.52 | 42.4542.45 | 2.5x106 2.5 x 10 6 | 105 <10 5 < | 3.23.2 | 38.5738.57 | 32.6632.66 | 26.6626.66 | 2.74082.7408 | |
| 8일8th | 제조예 6Preparation Example 6 | 4.374.37 | 2525 | 30.530.5 | 42.1142.11 | 5.25x105 5.25 x 10 5 | 1.0x103 1.0 x 10 3 | 5.85.8 | 41.1141.11 | 33.6533.65 | 28.1228.12 | 2.58742.5874 |
| 제조예 7Preparation Example 7 | 4.414.41 | 26.6126.61 | 32.5232.52 | 44.9544.95 | 5.35x105 5.35 x 10 5 | 1.0x103 1.0 x 10 3 | 5.55.5 | 40.0140.01 | 32.2532.25 | 25.3625.36 | 2.71022.7102 | |
| 9일9th | 제조예 6Preparation Example 6 | 4.374.37 | 25.6725.67 | 31.3231.32 | 42.3342.33 | 5.7x105 5.7 x 10 5 | 1.0x103 1.0 x 10 3 | 5.55.5 | 41.6841.68 | 37.537.5 | 32.2832.28 | 2.53282.5328 |
| 제조예 7Preparation Example 7 | 4.384.38 | 27.1227.12 | 32.6532.65 | 45.1145.11 | 1.36x106 1.36 x 10 6 | 1.0x103 1.0 x 10 3 | 55 | 39.4839.48 | 32.8532.85 | 25.3925.39 | 2.61742.6174 |
실험결과, 고춧가루 함량이 낮을수록, 알코올 생성량이 높은 것으로 나타났다. 이는 고춧가루에 존재하는 미생물을 비롯하여 고춧가루 성분이 알코올 발효를 하는 이스트의 생존을 방해하였기 때문인 것으로 판단되어졌다. As a result, the lower the red pepper powder, the higher the alcohol production. It was judged that this was due to the presence of microorganisms in the red pepper powder and the red pepper powder components that prevented the survival of the yeast fermenting alcohol.
또한, 제조예 6, 7 실험군의 알코올 함량은 매우 적고, 발효 일수를 6일 이상 증가시켜도 알코올 함량 증가가 없음을 확인할 수 있었다. 또한, 모든 실험군에서 알코올 함량 증가가 감소하는 발효 3일 이후부터는 캡사이신(capsaisin) 용출도 거의 일어나지 않는 것으로 보여졌다. In addition, the alcohol content of Experimental Examples 6 and 7 was very small, and even if the fermentation days were increased by 6 days or more, it was confirmed that there was no increase in alcohol content. In addition, it was shown that capsaisin elution hardly occurred after 3 days of fermentation, in which the increase in alcohol content was reduced in all experimental groups.
한편, 고춧가루 첨가 함량이 높을수록, 캡사이신(capsaisin)의 용출 절대 함량은, 낮은 고춧가루 첨가 실험군에 비해, 약간 더 높았으나, 투입 함량 대비 용출 함량은 적은 것으로 나타났다. 다만, 고춧가루 함량이 11.26%일 경우의 캡사이신 용출 수율의 기울기가 가장 높은 것으로 나타났다.On the other hand, the higher the red pepper powder content, the higher the absolute content of capsaisin (capsaisin) was, compared to the low red pepper powder experimental group, but the dissolution content was lower than the input content. However, the highest slope of capsaicin elution yield when the red pepper powder was 11.26%.
따라서, 고춧가루 11.26%를 투입한 경우가 투입 함량 대비 용출 함량이 높아, 효율적인 것으로 확인되었다 (도 2 내지 도 3).Therefore, when the 11.26% of red pepper powder was added, the elution content was higher than that of the charged content, and it was confirmed that it was efficient (FIGS. 2 to 3).
[실험예 3: 고춧가루 발효액 제조시, 다단 담금 공정의 영향 확인][Experimental Example 3: Checking the influence of the multi-stage immersion process in the manufacture of red pepper powder fermentation]
본 실험에서는 다단 담금이 고춧가루 발효액의 pH, 총 적정산도(TTA), 유산균 함량(LAB), 효모 함량, 알코올 함량 및 색도에 어떤 영향을 미치는 지를 확인하여, 최적의 다단 담금 횟수를 설정하고자 하였다. 하기 표 6 내지 8의 함량 및 발효 공정에 따라, 2단 담금, 3단 담금, 4단 담금을 각각 진행하여, 제조예 8 (표 6), 제조예 9 (표 7), 제조예 10 (표 8)을 제조하였다. In this experiment, we tried to establish the optimal number of immersions by checking the effects of multi-stage immersion on the pH, total titratable acidity (TTA), lactobacillus content (LAB), yeast content, alcohol content, and color. According to the contents of Tables 6 to 8 and the fermentation process, two-stage immersion, three-stage immersion, and four-stage immersion were performed, respectively, Preparation Example 8 (Table 6), Preparation Example 9 (Table 7), and Preparation Example 10 (Table 8) was prepared.
| 1단 담금1st stage immersion | 2단 담금2-stage immersion | |||
| (g)(g) | (중량%)(weight%) | (g)(g) | (중량%)(weight%) | |
| 고두밥 Godu rice | 37.537.5 | 34.934.9 | 4040 | 26.4926.49 |
| 입국(백국)Entry (white) | 2020 | 18.618.6 | 1515 | 9.939.93 |
|
물 |
5050 | 46.546.5 | 6464 | 42.3842.38 |
|
전종All |
00 | 0.00.0 | 1515 | 9.939.93 |
| 건조이스트(dry yeast)Dry yeast | 0.10.1 | 0.10.1 | -- | -- |
| 고춧가루 chili powder | -- | -- | 1717 | 11.2611.26 |
|
발효공정 |
2일(48hr)/ 27℃2 days (48hrs) / 27 |
2일~6일 / 27℃2 days ~ 6 days / 27 ℃ | ||
| 1단 담금1st stage immersion | 2단 담금2-stage immersion | 3단 담금3-stage immersion | |
| 고두밥 (g)Gourd rice (g) | 37.537.5 | 4040 | 4040 |
| 입국(백국) (g)Entry (White) (g) | 2020 | 1515 | 1515 |
| 물 (g) Water (g) | 5050 | 3030 | 6464 |
| 전종 (g)All species (g) | 00 | 1515 | 1515 |
| 건조 이스트(dry yeast)(g)Dry yeast (g) | 0.10.1 | -- | -- |
| 고춧가루(g)Red pepper powder (g) | -- | -- | 1717 |
|
발효공정 |
2일(48hr)/ 27℃2 days (48hrs) / 27 |
1일(24hr) /27℃1 day (24hr) / 27 |
2일~6일 / 27℃2 days ~ 6 days / 27 ℃ |
| 1단 담금1st stage immersion | 2단 담금2-stage immersion | 3단 담금3-stage immersion | 4단 담금4-stage immersion | |
| 고두밥 (g)Gourd rice (g) | 37.537.5 | 4040 | 4545 | 4040 |
| 입국(백국) (g)Entry (White) (g) | 2020 | 1515 | 1010 | 1515 |
| 물 (g) Water (g) | 5050 | 3030 | 3030 | 6464 |
| 전종 (g)All species (g) | 00 | 1515 | 1515 | 1515 |
| 건조 이스트(dry yeast)(g)Dry yeast (g) | 0.10.1 | -- | -- | -- |
| 고춧가루(g)Red pepper powder (g) | -- | -- | -- | 1717 |
|
발효공정 |
2일(48hr)/ 27℃2 days (48hrs) / 27 |
1일(24hr) /27℃1 day (24hr) / 27 |
1일(24hr) /27℃1 day (24hr) / 27 |
2일~6일 / 27℃2 days ~ 6 days / 27 ℃ |
담금 후, 상기 실험예 2와 같이 pH, 총 적정산도(TTA), 유산균 함량(LAB), 효모 함량, 알코올 함량, 색도 및 캡사이신 함량을 측정하였다. 그 결과는 하기 표 9에 나타내었다. After immersion, pH, total titratable acidity (TTA), lactic acid bacteria content (LAB), yeast content, alcohol content, color and capsaicin content were measured as in Experimental Example 2. The results are shown in Table 9 below.
| 발효 일수Fermentation days | 시료sample | pHpH | TTA(pH6.6)TTA (pH6.6) | TTA(pH7.2)TTA (pH7.2) | TTA(pH8.5)TTA (pH8.5) | LAB (CFU/g)LAB (CFU / g) | Yeast (CFU/g)Yeast (CFU / g) | Alc(%)Alc (%) | LightnessLightness | RednessRedness | YellownessYellowness | Capsaicinoid(ppm)Capsaicinoid (ppm) |
| 0일0 days | 제조예 8(2단 담금)Production Example 8 (Two Stages of Soaking) | 4.544.54 | 14.4414.44 | 17.6217.62 | 23.2923.29 | -- | 1.1x108 1.1 x 10 8 | 00 | 47.3747.37 | 38.5938.59 | 38.2938.29 | 0.977 0.977 |
| 제조예 9(3단 담금)Manufacturing example 9 (three steps of immersion) | 4.564.56 | 11.7111.71 | 14.4414.44 | 19.5819.58 | <102 <10 2 | 1.26x108 1.26 x 10 8 | 00 | 44.844.8 | 36.8436.84 | 35.2235.22 | 1.042 1.042 | |
| 제조예 10(4단 담금)Production example 10 (four steps of immersion) | 4.514.51 | 12.5812.58 | 16.0716.07 | 21.3321.33 | <102 <10 2 | 1.31x108 1.31 x 10 8 | 00 | 45.8945.89 | 36.9736.97 | 35.4135.41 | 1.128 1.128 | |
| 1일1 day | 제조예 8Preparation Example 8 | 4.244.24 | 19.9719.97 | 23.923.9 | 3030 | 2.65x104 2.65 x 10 4 | 8.05x107 8.05 x 10 7 | 33 | 49.7949.79 | 42.2242.22 | 41.8841.88 | 1.177 1.177 |
| 제조예 9Preparation Example 9 | 4.344.34 | 21.6421.64 | 27.2127.21 | 34.1834.18 | 2.9x104 2.9 x 10 4 | 1.29x108 1.29 x 10 8 | 4.94.9 | 46.8946.89 | 39.8239.82 | 40.6540.65 | 1.168 1.168 | |
| 제조예 10Preparation Example 10 | 4.374.37 | 22.3322.33 | 27.2527.25 | 34.6634.66 | 3.45x104 3.45 x 10 4 | 1.15x108 1.15 x 10 8 | 4.84.8 | 47.1447.14 | 39.2939.29 | 40.3440.34 | 1.301 1.301 | |
| 2일2 days | 제조예 8Preparation Example 8 | 4.294.29 | 21.5821.58 | 26.3926.39 | 34.1434.14 | 2.9x104 2.9 x 10 4 | 4.95x107 4.95 x 10 7 | 8.18.1 | 46.7546.75 | 37.7237.72 | 38.6138.61 | 1.298 1.298 |
| 제조예 9Preparation Example 9 | 4.354.35 | 23.4623.46 | 28.3228.32 | 36.7136.71 | 3.05x104 3.05 x 10 4 | 8.5x107 8.5 x 10 7 | 8.58.5 | 46.1346.13 | 36.6436.64 | 35.4235.42 | 1.476 1.476 | |
| 제조예 10Preparation Example 10 | 4.324.32 | 23.4623.46 | 28.1728.17 | 36.536.5 | 3.96x104 3.96 x 10 4 | 6.4x107 6.4 x 10 7 | 8.48.4 | 45.9845.98 | 38.1138.11 | 38.8638.86 | 1.409 1.409 | |
| 3일3 days | 제조예 8Preparation Example 8 | 4.34.3 | 22.3222.32 | 27.0127.01 | 35.2135.21 | 2.92x104 2.92 x 10 4 | 1.75x107 1.75 x 10 7 | 8.78.7 | 46.3246.32 | 35.7935.79 | 34.7334.73 | 1.469 1.469 |
| 제조예 9Preparation Example 9 | 4.294.29 | 22.5322.53 | 26.8926.89 | 35.8135.81 | 3.15x104 3.15 x 10 4 | 5.2x107 5.2 x 10 7 | 99 | 45.8645.86 | 36.0936.09 | 35.8935.89 | 1.432 1.432 | |
| 제조예 10Preparation Example 10 | 4.384.38 | 24.5824.58 | 30.3330.33 | 39.4839.48 | 3.8x104 3.8 x 10 4 | 3.8x106 3.8 x 10 6 | 8.98.9 | 47.5647.56 | 36.4236.42 | 36.2736.27 | 1.518 1.518 | |
| 4일4 days | 제조예 8Preparation Example 8 | 4.394.39 | 23.3423.34 | 28.1828.18 | 37.237.2 | 2.83x104 2.83 x 10 4 | 6.5x106 6.5 x 10 6 | 88 | 44.7844.78 | 35.7235.72 | 34.3634.36 | 1.297 1.297 |
| 제조예 9Preparation Example 9 | 4.34.3 | 24.824.8 | 30.1230.12 | 40.0540.05 | 3.2x104 3.2 x 10 4 | 1.7x106 1.7 x 10 6 | 8.78.7 | 49.6849.68 | 36.7736.77 | 37.1637.16 | 1.519 1.519 | |
| 제조예 10Preparation Example 10 | 4.34.3 | 23.7823.78 | 29.1329.13 | 30.1430.14 | 3.75x104 3.75 x 10 4 | 3.0x106 3.0 x 10 6 | 9.19.1 | 46.3746.37 | 38.638.6 | 38.1738.17 | 1.507 1.507 | |
| 5일5 days | 제조예 8Preparation Example 8 | 4.394.39 | 25.6925.69 | 31.7431.74 | 42.5142.51 | 2.65x104 2.65 x 10 4 | 4x105 4 x 10 5 | 9.29.2 | 44.4544.45 | 36.17536.175 | 34.6534.65 | 1.465 1.465 |
| 제조예 9Preparation Example 9 | 4.354.35 | 23.4323.43 | 28.2728.27 | 37.2237.22 | 3.35x104 3.35 x 10 4 | 4.0x105 4.0 x 10 5 | 8.88.8 | 45.5445.54 | 37.2437.24 | 36.9536.95 | 1.476 1.476 | |
| 제조예 10Preparation Example 10 | 4.324.32 | 22.8822.88 | 27.7227.72 | 36.7436.74 | 7.2x104 7.2 x 10 4 | 5.5x105 5.5 x 10 5 | 9.49.4 | 44.8444.84 | 36.4936.49 | 35.9135.91 | 1,2991,299 | |
| 6일6 days | 제조예 8Preparation Example 8 | 4.24.2 | 19.8819.88 | 2323 | 30.230.2 | 3.7x104 3.7 x 10 4 | 4x105 4 x 10 5 | 8.68.6 | 44.7944.79 | 37.4737.47 | 36.6836.68 | 1.437 1.437 |
| 제조예 9Preparation Example 9 | 4.334.33 | 24.0224.02 | 28.1228.12 | 37.2537.25 | 7.5x104 7.5x10 4 | 8.5x105 8.5 x 10 5 | 8.78.7 | 43.6743.67 | 36.0936.09 | 34.8134.81 | 1.415 1.415 | |
| 제조예 10Preparation Example 10 | 4.234.23 | 22.3822.38 | 27.0727.07 | 35.7435.74 | 1.8x105 1.8 x 10 5 | 2.6x105 2.6 x 10 5 | 9.19.1 | 44.1544.15 | 35.6835.68 | 34.4534.45 | 1.539 1.539 |
측정결과, 2단, 3단 및 4단 담금 모두 안정적으로 발효가 일어났고, 캡사이신(capsaicin)을 비롯한 대사 산물 및 생균수의 큰 차이가 없었다 (도 4). 따라서, 담금의 횟수는 대사 산물의 생산 및 생균수의 양에서 큰 차이를 보이지 않는 것으로 결론내릴 수 있었다.As a result of the measurement, fermentation occurred stably in the two-stage, three-stage and four-stage soaking, and there was no significant difference in the number of metabolites and viable cells including capsaicin (FIG. 4). Therefore, it can be concluded that the number of soaking did not show a big difference in the production of metabolites and the amount of viable cells.
[실험예 4: 고춧가루 발효액 제조시 고춧가루의 전처리에 따른 영향 확인][Experimental Example 4: Checking the Effect of Red Pepper Powder Pretreatment in Preparation of Fermented Red Pepper Powder]
본 실험예에서는 고춧가루를 첨가하기 전에 수행하는 고춧가루의 전처리가 고춧가루 발효액의 캡사이신 함량 및 알코올 함량에 어떤 영향을 미치는 지를 확인하고자 하였다. 전처리 과정을 거친 것으로써 '동결건조된 고춧가루' 및 '알코올 침지한 후, 가열하여 알코올을 제거한 고춧가루'를 사용하여, 하기 표 10의 함량 및 발효 공정에 따라, 제조예 11 내지 12를 제조하였다. In this experimental example, we tried to determine how the pretreatment of red pepper powder before adding red pepper powder affects capsaicin content and alcohol content of red pepper powder fermentation broth. According to the pre-treatment process using the 'freeze-dried red pepper powder' and 'alcohol immersion, and then heated red pepper powder to remove alcohol', according to the content and fermentation process of Table 10, Preparation Examples 11 to 12 were prepared.
| 1단 담금 1st stage immersion | 2단 담금2-stage immersion | |||
| 무처리군No treatment group | 제조예 11(동결건조)Preparation Example 11 (Freeze Drying) | 제조예 12 (알코올 침지)Preparation Example 12 (Alcohol Dipping) | ||
| 고두밥 (g)Gourd rice (g) | 37.537.5 | 26.48 26.48 | 26.48 26.48 | 26.48 26.48 |
| 입국(백국)(g)Entry to Japan (White) (g) | 2020 | 9.93 9.93 | 9.93 9.93 | 9.93 9.93 |
| 물 (g)Water (g) | 5050 | 42.40 42.40 | 42.40 42.40 | 42.40 42.40 |
| 전종 (g) All species (g) | 00 | 9.93 9.93 | 9.93 9.93 | 9.93 9.93 |
| 건조 이스트(dry yeast)(g)Dry yeast (g) | 0.10.1 | -- | -- | -- |
| 고춧가루(g)Red pepper powder (g) | -- | 11.26(무처리 고춧가루) 11.26 (untreated red pepper powder) | 11.26 (동결건조된 고춧가루)11.26 (Freeze dried red pepper powder) | 11.26 (알코올 침지 후, 가열된 고춧가루)11.26 (boiled red pepper powder after dipping alcohol) |
|
발효공정 |
2일(48hr)/ 27℃2 days (48hrs) / 27 |
2일~6일 / 27℃2 days ~ 6 days / 27 ℃ | ||
담금 후, 상기 실험예 2와 같이 각각의 캡사이신 함량 및 알코올 함량을 측정하였다.After immersion, each capsaicin content and alcohol content were measured as in Experimental Example 2.
실험결과, 알코올 침지 실험군의 경우, 발효 초기부터 발효 말일까지 대조구(무처리군)에 비해 캡사이신 추출량이 많은 것으로 나타났다 (도 5). 알코올 침지라는 전처리 공정에 의해 고춧가루 세포가 캡사이신이 용출되기 더 좋은 조건으로 변경되고, 가열 과정 중에 고춧가루에 잔존하는 바실러스 균주가 사멸되어, 알코올 발효에 유리한 환경 조성됨으로써 상기와 같은 결과가 나온 것으로 판단되었다. As a result, in the alcohol immersion test group, it was found that the amount of capsaicin extracted from the initial fermentation to the end of the fermentation compared to the control (untreated group) (Fig. 5). The pretreatment process of alcohol dipping changed the red pepper cells to better conditions for capsaicin to elute, and the Bacillus strain remaining in the red pepper powder was killed during the heating process, thus creating the environment favorable for alcohol fermentation. .
한편, 동결건조 실험군의 경우, 생성된 알코올 함량은 무처리군에 비해 낮았으나, 용출된 캡사이신 함량은 더 많은 것으로 나타났다 (도 5). 동결건조 공정에 의해 고춧가루 세포가 캡사이신이 용출되기 더 좋은 조건으로 변경되어 상기와 같은 결과가 나온 것으로 판단되었다. On the other hand, in the freeze-dried experimental group, the produced alcohol content was lower than the untreated group, but the eluted capsaicin content was higher (Fig. 5). The freeze-drying process changed the red pepper powder to better conditions for elution of capsaicin.
[ 실험예 5: 고춧가루 발효액 제조시 고춧가루 함량 및 물 첨가량에 따른 영향 확인] Test Example 5: pepper broth confirm effects according to the manufacture of red pepper powder content and the water addition amount;
본 실험에서는 고춧가루 함량과 물 첨가량을 상기 실험예 1 내지 4에서 설정된 함량으로 조절하였을 때, 캡사이신, 아미노태질소 및 환원당에 미치는 영향을 확인하고자 하였다. In this experiment, when the red pepper powder content and water addition amount were adjusted to the contents set in Experimental Examples 1 to 4, the effect on capsaicin, amino nitrogen and reducing sugars was examined.
고춧가루 11.26%와 물 42.4%로 하기 표 11의 함량 및 발효 공정에 따라, 제조예 13을 제조하였다. 이때, 비교예로 하기 표 11의 함량 및 발효 공정에 따라, 비교예 1 내지 2를 제조하여 사용하였다. Red pepper powder 11.26% and water 42.4% according to the content of the Table 11 and the fermentation process, Preparation Example 13 was prepared. At this time, according to the content and fermentation process of Table 11 as a comparative example, Comparative Examples 1 and 2 were prepared and used.
다만, 상기 실험예 4에서 고춧가루를 알코올에 침지하였을 때, 캡사이신의 추출률이 높았기 때문에 주종 발효를 6일 동안 진행하여 알코올을 생성시킨 후, 고춧가루 첨가하여 3일 동안 캡사이신 추출 실험을 진행하였다. 이때, 대조군인 무처리군은 주종 발효 전에 고춧가루를 첨가하여 6일 동안 발효하였다. However, when pepper powder was immersed in alcohol in Experimental Example 4, since the extraction rate of capsaicin was high, alcoholic fermentation was carried out for 6 days to produce alcohol, and then pepper powder was added to carry out capsaicin extraction experiment for 3 days. At this time, the untreated group as a control was fermented for 6 days by adding red pepper powder before the main seed fermentation.
| 1단 담금1st stage immersion | 2단 담금2-stage immersion | ||||
| 무처리군(대조군)Untreated group (control group) | 제조예 13(고춧가루 11.26%물 첨가량 42.4%)Preparation Example 13 (Red Pepper Powder 11.26% Water Addition 42.4%) | 비교예 1(고춧가루 11.26% 물 첨가량 26.62%)Comparative Example 1 (pepper powder 11.26% water added 26.62%) | 비교예 2(고춧가루 21.22%물 첨가량 37.64%)Comparative Example 2 (21.22% of red pepper powder added 37.64%) | ||
| 고두밥 (g)Gourd rice (g) | 37.537.5 | 26.4826.48 | 26.4826.48 | 35.50 35.50 | 23.51 23.51 |
| 입국(백국)(g)Entry to Japan (White) (g) | 2020 | 9.939.93 | 9.939.93 | 13.31 13.31 | 8.82 8.82 |
| 물 (g)Water (g) | 5050 | 42.442.4 | 42.442.4 | 26.62 26.62 | 37.64 37.64 |
| 전종 (g)All species (g) | 00 | 9.939.93 | 9.939.93 | 13.31 13.31 | 8.82 8.82 |
| 건조 이스트(dry yeast)(g)Dry yeast (g) | 0.10.1 | 00 | 00 | 0.00 0.00 | 0.00 0.00 |
| 고춧가루(g) Red pepper powder (g) | 00 | 11.2611.26 | 11.2611.26 | 11.26 11.26 | 21.22 21.22 |
| 합계(g)Total (g) | 107.6107.6 | 100100 | 100100 | 100.00 100.00 | 100.00 100.00 |
| 발효공정 Fermentation Process |
48hr/ 28℃48hr / 28 |
6일/ 28℃ 6 days / 28 |
6일/ 28℃ :6일 발효 후 고춧가루 첨가 하여 3일 발효 6 days / 28 ℃: After 6 days fermentation, add red pepper powder to ferment for 3 |
6일/ 28℃ :6일 발효 후 고춧가루 첨가 하여 3일 발효 6 days / 28 ℃: After 6 days fermentation, add red pepper powder to ferment for 3 |
6일/ 28℃ :6일 발효 후 고춧가루 첨가 하여 3일 발효 6 days / 28 ℃: After 6 days fermentation, add red pepper powder to ferment for 3 days |
담금 후, 실험예 2에 기재된 방법에 의해 캡사이신을 함량을 측정하였다. 또한, 아미노태질소는 포르몰적정법을 사용하여 분석하였다. 즉, 시료에 0.1 NaOH 용액을 pH 8.5까지 적정소비량과 중성포르말린용액(pH 8.5)을 처리한 시료를 pH 종말점 8.5까지 0.1 NaOH 용액 적정 소비량 차이를 계산하여 측정하였다. 환원당은 글루코오스(glucose)를 표준용액으로 비교하여 3,5-디니트로살리실산(3,5-dinitrosalicylic acid, DNS)와 로셸(Rochelle)염으로 발색하여 흡광도(570 nm)를 측정하는 환원당 정량법을 이용하여 측정하였다. After immersion, the capsaicin content was measured by the method described in Experimental Example 2. In addition, aminonitrogen nitrogen was analyzed using formol titration method. That is, the sample was treated with 0.1 NaOH solution to pH 8.5 and the neutral formalin solution (pH 8.5) was measured by calculating the difference in titration of 0.1 NaOH solution to pH end point 8.5. Reducing sugar is a reducing sugar quantitative method for measuring absorbance (570 nm) by comparing glucose with a standard solution and coloring with 3,5-dinitrosalicylic acid (DNS) and Rochelle salt. It was measured by.
실험결과, 발효 초기에는 고춧가루를 넣지 않기 때문에 생성되는 알코올 함량이 약 5% 더 높았고, 그에 따라 추출되는 캡사이신 함량 또한 높게 추출되었다. 제조예 13은 무처리군에 비해, 발효 초기 캡사이신 함량이 높았으며, 실험 일자의 경과에 따른 추출 증가율도 높았다. 제조예 13보다 물 첨가량을 감소시킨 비교예 1은 실험 일자에 따라 추출 증가율이 높지 않았고, 제조예 13보다 고춧가루 함량을 약 2배 늘린 비교예 2의 경우, 캡사이신 함량은 가장 많지만, 추출 증가율이 매우 낮은 것으로 확인되었다. 또한, 모든 실험군에서 발효 기간이 늘어남에 따라 주종의 단맛, 감칠맛, 신맛을 낼 수 있는 유기산, 환원당을 비롯하여 아미노태질소 함량이 증가하였다. As a result, at the beginning of fermentation, the amount of alcohol produced was about 5% higher because no pepper powder was added, and the capsaicin content extracted accordingly was also high. In Preparation Example 13, the capsaicin content was higher in the early stage of fermentation than in the non-treated group, and the extraction increase rate was also increased with the experimental date. Comparative Example 1, which reduced the amount of water added than Preparation Example 13, did not have a high extraction increase rate according to the experimental date. It was found to be low. In addition, as the fermentation period was increased in all experimental groups, the content of amino nitrogen was increased, including organic acids, reducing sugars, and sweet and sour flavors of the main species.
이상의 결과를 통해, 본 발명의 고춧가루 발효액을 제빵에 적용하였을 경우, 조화롭고 숙성된 맛을 낼 수 있는 것으로 판단할 수 있었다.Through the above results, when the red pepper powder fermentation solution of the present invention was applied to baking, it could be determined that it can give a harmonious and matured taste.
[실시예 1: 고춧가루 발효액의 제조]Example 1 Preparation of Red Pepper Powder Fermentation Solution
본 실시예에서는 상기 실험예를 통해 확인된 물 첨가량, 고춧가루 함량, 담금 횟수를 설정하여 고춧가루 발효액을 제조하고자 하였다. In this embodiment, the amount of water added through the experimental example, red pepper powder content, immersion By setting the number of times to prepare the red pepper powder fermentation broth.
<1단 담금: 전종의 제조><1-stage immersion: production of all kinds>
쌀을 3번 이상 27℃의 물로 수세하여 3시간 이상 침지하였다. 그 후, 침지된 쌀을 30분 동안 체에 걸러 물을 빼고, 증미기를 이용하여 1시간 동안 증미 하였다. 증미가 완료된 고두밥의 품온(temperature of fermenting materia)을 27℃로 냉각하여 따로 두었다. The rice was washed three times or more with water at 27 ° C. and soaked for three hours or more. Thereafter, the soaked rice was sieved for 30 minutes, the water was removed, and the rice was steamed for 1 hour using a steamer. The temperature of fermenting materia of the steamed rice was cooled to 27 ° C and set aside.
그 후, 살균된 탱크에 27℃의 물 46.47 g을 넣고, 건조 이스트 0.09 g을 저으면서 넣어주었으며, 입국(백국) 18.59 g, 냉각된 고두밥 34.85 g을 차례대로 첨가하였다. 이를 12시간 마다 교반하며, 2일(48hr) 동안 27℃에서 배양하였으며, pH 3.3이 되면 배양을 종료하였다. Thereafter, 46.47 g of water at 27 ° C. was added to the sterilized tank, and 0.09 g of dried yeast was added with stirring. 18.59 g of white rice (white soup) and 34.85 g of cooled soybean rice were added in this order. This was stirred every 12 hours, incubated at 27 ° C. for 2 days (48hr), and the culture was terminated when the pH reached 3.3.
<2단 담금: 고춧가루 발효액 제조><2-stage immersion: pepper powder fermentation broth production>
1단 담금에서 제조된 전종 9.93 g가 든 탱크에 27℃의 물 42.40 g을 넣고, 고두밥 26.48 g, 입국 9.93 g을 먼저 6일(144hr) 동안 12시간 마다 교반하며 27℃에서 발효시켰다. 42.40 g of water at 27 ° C. was placed in a tank containing 9.93 g of all species prepared in a single stage immersion, and 26.48 g of soybean rice and 9.93 g of entry were first fermented at 27 ° C. with stirring every 12 hours for 6 days (144 hr).
그 후, 고춧가루 11.26 g를 첨가하고, 12시간 마다 교반하며, 3일(72hr) 동안 27℃에서 배양하였으며, pH 4.4, 알코올 함량 8~10%(v/v)가 되면 배양을 종료하여 고추 발효액을 제조하였다.Then, 11.26 g of red pepper powder was added, stirred every 12 hours, and incubated at 27 ° C. for 3 days (72 hr), and the culture was terminated when the pH was 4.4 and the alcohol content was 8-10% (v / v). Was prepared.
상기 제조과정에 사용된 재료 및 함량은 하기 표 12에 나타내었다. Materials and contents used in the manufacturing process are shown in Table 12 below.
| 1단 담금(중량%)One step immersion (weight%) | 2단 담금(중량%)2-stage immersion (wt%) | |
| 고두밥Godu rice | 34.8534.85 | 26.4826.48 |
| 입국(백국)Entry (white) | 18.5918.59 | 9.939.93 |
| 물water | 46.4746.47 | 42.4042.40 |
| 전종All species | 0.000.00 | 9.939.93 |
| 건조 이스트(dry yeast)Dry yeast | 0.090.09 | -- |
| 고춧가루chili powder | 0.000.00 | 11.2611.26 |
| 합계Sum | 100.00100.00 | 100.00100.00 |
|
발효공정 |
2일(48hr)/27℃2 days (48hr) / 27 |
6일(144hr)~9일(216hr)/27℃6 days (144hrs)-9 days (216hrs) / 27 ℃ |
[실시예 2: 동결건조된 고춧가루 발효액의 제조]Example 2: Preparation of Lyophilized Red Pepper Powder Fermentation Solution
본 실시예에서는 상기 실험예를 통해 확인된 물 첨가량, 고춧가루 함량, 담금 횟수를 설정하고, 전처리된 고춧가루를 사용하여, 고춧가루 발효액을 제조하였다. In this embodiment, the amount of water added through the experimental example, red pepper powder content, immersion The number of times was set, and the red pepper powder fermentation broth was prepared using the pretreated red pepper powder.
<1단 담금: 전종의 제조><1-stage immersion: production of all kinds>
쌀을 3번 이상 27℃의 물로 수세하여 3시간 이상 침지 하였다. 그 후, 침지된 쌀을 30분 동안 체에 걸러 물을 빼고, 증미기를 이용하여 1시간 동안 증미 하였다. 증미가 완료된 고두밥의 품온(temperature of fermenting materia)을 27 ℃로 냉각하여 따로 두었다. The rice was washed three times or more with water at 27 ° C. and soaked for three hours or more. Thereafter, the soaked rice was sieved for 30 minutes, the water was removed, and the rice was steamed for 1 hour using a steamer. The temperature of fermenting materia of the steamed rice was cooled to 27 ° C and set aside.
그 후, 살균된 탱크에 27℃의 물 46.47 g을 넣고, 건조 이스트 0.09 g을 저으면서 넣어주었으며, 입국(백국) 18.59 g, 냉각된 고두밥 34.85 g을 차례대로 첨가하였다. 이를 12시간 마다 교반하며, 2일(48hr) 동안 27℃에서 배양하였으며, pH 3.3이 되면 배양을 종료하였다. Thereafter, 46.47 g of water at 27 ° C. was added to the sterilized tank, and 0.09 g of dried yeast was added with stirring. 18.59 g of white rice (white soup) and 34.85 g of cooled soybean rice were added in this order. This was stirred every 12 hours, incubated at 27 ° C. for 2 days (48hr), and the culture was terminated when the pH reached 3.3.
<2단 담금: 고춧가루 발효액 제조><2-stage immersion: pepper powder fermentation broth production>
1단 담금에서 제조된 전종 9.93 g가 든 탱크에 27℃의 물 42.40 g을 넣고, 고두밥 26.48 g, 입국 9.93 g을 먼저 6일(144hr) 동안 12시간 마다 교반하며 27℃에서 발효시켰다. 42.40 g of water at 27 ° C. was placed in a tank containing 9.93 g of all species prepared in a single stage immersion, and 26.48 g of soybean rice and 9.93 g of entry were first fermented at 27 ° C. with stirring every 12 hours for 6 days (144 hr).
그 후, 고춧가루 11.26 g를 첨가하고, 12시간 마다 교반하며, 3일(72hr) 동안 27℃에서 배양하였으며, pH 4.4, 알코올 함량 8~10%(v/v)가 되면 배양을 종료하여 고추 발효액을 제조하였다.Then, 11.26 g of red pepper powder was added, stirred every 12 hours, and incubated at 27 ° C. for 3 days (72 hr), and the culture was terminated when the pH was 4.4 and the alcohol content was 8-10% (v / v). Was prepared.
상기 제조과정에 사용된 재료 및 함량은 하기 표 13에 나타내었다. The materials and contents used in the manufacturing process are shown in Table 13 below.
| 1단 담금(중량%)One step immersion (weight%) | 2단 담금(중량%)2-stage immersion (wt%) | |
| 고두밥Godu rice | 34.8534.85 | 26.4826.48 |
| 입국(백국)Entry (white) | 18.5918.59 | 9.939.93 |
| 물water | 46.4746.47 | 42.4042.40 |
| 전종All species | 0.000.00 | 9.939.93 |
| 건조 이스트(dry yeast)Dry yeast | 0.090.09 | -- |
| 동결건조된 고춧가루Lyophilized Red Pepper Powder | 0.000.00 | 11.2611.26 |
| 합계Sum | 100.00100.00 | 100.00100.00 |
|
발효공정 |
2일(48hr)/27℃2 days (48hr) / 27 |
6일(144hr)~9일(216hr)/27℃6 days (144hrs)-9 days (216hrs) / 27 ℃ |
[실험예 6 : 불활성 건조효모의 첨가량에 따른 관능검사 평가]Experimental Example 6: Evaluation of sensory test according to the amount of inert dry yeast
본 실험예에서는 상기에서 제조한 고춧가루 발효액 (제조예 13)으로부터 페이스트를 제조한 후 (제조예 14), 불활성 건조효모의 첨가량을 달리하여 제조예 15 및 제조예 16을 제조하고, 불활성 건조효모의 첨가량 변화에 따른 맛 변화를 확인하고자 관능검사를 진행하였다.In this Experimental Example, after preparing a paste from the red pepper fermentation broth (Preparation Example 13) prepared above (Preparation Example 14), the preparation examples 15 and 16 were prepared by varying the addition amount of the inert dry yeast, Sensory tests were carried out to check the taste change according to the amount of addition.
하기 표 14에 기재된 재료를 조건에 따라 혼합하여 고춧가루 발효액 함유 페이스트를 제조하고, 수분함량, 당함량(brix), pH, 총 적정산도(TTA), 색도를 측정하여 표 15에 나타내었다. The ingredients shown in Table 14 were mixed according to conditions to prepare a paste containing fermented red pepper powder, and the moisture content, sugar content (brix), pH, total titratable acidity (TTA), and chromaticity were measured and shown in Table 15.
| 제조예 14Preparation Example 14 |
제조예 15(제조예 14＋불활성 건조효모 2%) Production Example 15 (manufacturing example 14 + inert |
제조예 16(제조예 14+불활성 건조효모 3%)Preparation Example 16 (Preparation Example 14 + 3% inert dry yeast) | |||
| (g)(g) | (g)(g) | (중량%)(weight%) | (g)(g) | (중량%)(weight%) | |
| 물엿corn syrup | 24.724.7 | 24.724.7 | 24.22 24.22 | 24.724.7 | 23.98 23.98 |
| 고추양념(말토덱스트린 34중량%, 고추장 46중량%, 밀쌀 15중량%, 조미분 5중량%)Hot pepper seasoning (34% by weight maltodextrin, 46% by weight kochujang, 15% by weight wheat, 5% by weight seasoning) | 17.817.8 | 17.817.8 | 19.41 19.41 | 19.819.8 | 19.2219.22 |
| 쌀풀(건식쌀가루 이용) Rice paste (using dry rice) | 39.339.3 | 39.339.3 | 36.57 36.57 | 37.337.3 | 36.21 36.21 |
| 소금(천일염) Salt (sun salt) | 2.32.3 | 2.32.3 | 2.25 2.25 | 2.32.3 | 2.23 2.23 |
| 고춧가루 발효액(제조예 13)Red pepper powder fermentation broth (production example 13) | 14.914.9 | 14.914.9 | 14.61 14.61 | 14.914.9 | 14.47 14.47 |
| 파프리카추출 색소Paprika Extract Pigment | 1One | 1One | 0.98 0.98 | 1One | 0.97 0.97 |
|
불활성건조효모Inert |
00 | 22 | 1.96 1.96 | 33 | 2.91 2.91 |
| 합계 Sum | 100100 | 102102 | 100.00 100.00 | 103103 | 100.00 100.00 |
| 조건Condition | 원료 혼합 후 20℃ 3일 숙성 Aged at 20 ℃ for 3 days after mixing raw materials | ||||
| 숙성 후After ripening |
70℃30분 스팀 살균70 |
||||
|
살균 후 After |
쇼트닝 2%, 올리고당 3% 믹싱2% shortening, 3% oligosaccharide mixing | ||||
| 제조예 14Preparation Example 14 |
제조예 15(제조예 14＋불활성 건조효모 2%) Production Example 15 (manufacturing example 14 + inert |
제조예 16(제조예 14+불활성 건조효모 3%)Preparation Example 16 (Preparation Example 14 + 3% inert dry yeast) | |
| MoistureMoisture | 50.33%50.33% | 50.85%50.85% | 50.85%50.85% |
| brixbrix | 50%50% | 50%50% | 51%51% |
| pH pH | 4.614.61 | 4.694.69 | 4.814.81 |
| TTA(pH 6.6)TTA (pH 6.6) | 5.675.67 | 5.625.62 | 10.2010.20 |
| TTA(pH 7.2)TTA (pH 7.2) | 7.307.30 | 7.327.32 | 13.6013.60 |
| TTA(pH 8.5)TTA (pH 8.5) | 10.7210.72 | 10.8110.81 | 20.3720.37 |
| LightnessLightness | 32.5032.50 | 33.8633.86 | 34.2434.24 |
| RednessRedness | 20.8320.83 | 22.2322.23 | 21.0521.05 |
| YellownessYellowness | 11.0111.01 | 13.0413.04 | 12.7612.76 |
상기 표 14와 같이 샘플을 제조한 후, 샘플에 대해 관능검사를 실행하였다. 20~40대 남녀 15~20명을 대상으로 건강, 신뢰성, 실험에 대한 관심도 등을 고려하여 참여자를 선발하였으며, 이들을 대상으로 실험의 목적과 평가 방법에 대해 충분한 교육을 실시한 후, 관능검사를 진행하였다.After preparing the sample as shown in Table 14, the sensory test was performed on the sample. 15 to 20 men and women in their 20s to 40s were selected in consideration of health, reliability, and interest in experiments.They were fully educated about the purpose and evaluation method of experiments, and then sensory tests were conducted. It was.
시식하는 순서는 한 개의 시료를 먹고, 그 시료에 대한 평가를 적은 후, 반드시 생수로 입안을 깨끗이 헹구고, 매운맛이 없어진 후에 다른 시료를 시식하여 평가하도록 하였다.The order of tasting was to take one sample, write down the evaluation of the sample, and then rinse the mouth thoroughly with bottled water, and try the other sample after the spicy taste disappeared.
평가는 각 항목에 대하여 9점 척도법으로 각각 행하였으며, 냄새와 색깔을 먼저 평가하도록 하였다. 그 결과는 하기 표 16에 나타내었다. Each item was evaluated on a 9-point scale for each item, and the smell and color were evaluated first. The results are shown in Table 16 below.
* 1: 매우 나쁨, 9: 매우 우수* 1: Very bad, 9: Very good
* 이취의 경우: 1: 매우 우수, 9: 매우 나쁨* Off-flavor: 1: Very good, 9: Very bad
| 제조예 14Preparation Example 14 |
제조예 15(제조예 14＋불활성 건조효모 2%) Production Example 15 (manufacturing example 14 + inert |
제조예 16(제조예 14+불활성 건조효모 3%)Preparation Example 16 (Preparation Example 14 + 3% inert dry yeast) | |
| 제빵용 고추장함량(%) Gochujang content for baking (%) | 1212 | 1212 | 1212 |
| 믹싱시간(분) Mixing time (minutes) | 1515 | 1515 | 1515 |
|
이취 Off- |
33 | 3.53.5 | 44 |
|
외관 |
99 | 99 | 99 |
| 색(진한 정도) Color (darkness) | 9.19.1 | 9.19.1 | 9.29.2 |
| 매운맛 기호도 Spicy taste | 8.48.4 | 9.19.1 | 9.79.7 |
| 달콤함 기호도 Sweet symbol | 8.58.5 | 8.78.7 | 8.88.8 |
| 짠맛 기호도 Salty taste | 8.98.9 | 8.48.4 | 8.58.5 |
| 전반적인 기호도 Overall preference | 7.87.8 | 8.18.1 | 9.29.2 |
실험 결과, 불활성 건조효모를 3% 함유한 제조예 16이 불활성 건조효모 0%, 2%를 함유한 제조예들 보다 우수한 점수를 나타내는 것으로 확인되었다. As a result of the experiment, it was confirmed that Preparation Example 16 containing 3% of inert dry yeast showed a better score than Preparation Examples containing 0% and 2% of inert dry yeast.
[실시예 3: 고춧가루 발효액을 함유하는 제빵용 고추장의 제조]Example 3 Preparation of Baking Gochujang Containing Red Pepper Powder Fermentation Solution
본 실시예에서는 상기 실험예 5에서 제조된 제조예 13, 비교예 1 또는 비교예 2의 고춧가루 발효액을 이용하여 제빵용 고추장을 제조하고자 하였다. In this example, the red pepper paste for baking was prepared using the red pepper fermentation broth of Preparation Example 13, Comparative Example 1 or Comparative Example 2 prepared in Experimental Example 5.
하기 표 17에 기재된 재료를 조건에 따라 혼합하여 제빵용 고추장을 제조하고, 수분함량, 당함량(brix), pH, 총 적정산도(TTA), 색도를 측정하여 표 18에 나타내었다. The ingredients shown in Table 17 were mixed according to conditions to prepare a baking kochujang, and the moisture content, sugar content (brix), pH, total titratable acidity (TTA), and chromaticity were measured and shown in Table 18.
| 실시예 3Example 3 | 비교예 3Comparative Example 3 | 비교예 4Comparative Example 4 | |
| 물엿(g)Starch syrup (g) | 23.98 23.98 | 23.98 23.98 | 23.98 23.98 |
| 고추양념(g)(말토덱스트린 34중량%, 고추장 46중량%, 밀쌀 15중량%, 조미분 5중량%)Red pepper seasoning (g) (34% by weight maltodextrin, 46% by weight kochujang, 15% by weight wheat, 5% by weight seasoning) | 19.22 19.22 | 19.22 19.22 | 19.22 19.22 |
| 쌀풀(g)(건식쌀가루 이용) Rice paste (g) (using dry rice powder) | 36.21 36.21 | 36.21 36.21 | 36.21 36.21 |
| 소금(천일염)(g)Salt (sun salt) (g) | 2.23 2.23 | 2.23 2.23 | 2.23 2.23 |
| 제조예 13(g)(고춧가루 11.26%물 첨가량 42.4%Preparation Example 13 (g) (pepper powder 11.26% water addition amount 42.4% | 14.47 14.47 | -- | -- |
| 비교예 1(g)(고춧가루 11.26% 물 첨가량 26.62%)Comparative Example 1 (g) (pepper powder 11.26% water added 26.62%) | -- | 14.47 14.47 | -- |
| 비교예 2(g)(고춧가루 21.22%물 첨가량 37.64%)Comparative Example 2 (g) (red pepper powder 21.22% water addition amount 37.64%) | -- | -- | 14.47 14.47 |
| 파프리카추출 색소(g)Paprika Extract Pigment (g) | 0.97 0.97 | 0.97 0.97 | 0.97 0.97 |
| 불활성건조효모(g)Inert dry yeast (g) | 2.91 2.91 | 2.91 2.91 | 2.91 2.91 |
| 합계 Sum | 100.00 100.00 | 100.00 100.00 | 100.00 100.00 |
| 조건Condition | 원료 혼합 후 20℃, 3일 숙성 Aged at 20 ℃ for 3 days after mixing raw materials | ||
| 숙성 후After ripening | 70℃, 30분 스팀 살균70 ℃, 30 minutes steam sterilization | ||
|
살균 후 After |
유동쇼트닝 2%, 올리고당 3% 믹싱2% fluid shortening, 3% oligosaccharide mixing | ||
| 실시예 3Example 3 | 비교예 3Comparative Example 3 | 비교예 4Comparative Example 4 | |
| MoistureMoisture | 48.10%48.10% | 46.41%46.41% | 47.06%47.06% |
| brixbrix | 53%53% | 54%54% | 53%53% |
| pH pH | 4.754.75 | 4.704.70 | 4.754.75 |
| TTA(pH 6.6)TTA (pH 6.6) | 4.434.43 | 5.875.87 | 6.286.28 |
| TTA(pH 7.2)TTA (pH 7.2) | 6.746.74 | 7.747.74 | 8.918.91 |
| TTA(pH 8.5)TTA (pH 8.5) | 10.4510.45 | 11.5811.58 | 12.0812.08 |
| LightnessLightness | 33.2633.26 | 33.8633.86 | 32.9632.96 |
| RednessRedness | 20.8820.88 | 21.2221.22 | 20.9820.98 |
| YellownessYellowness | 11.9511.95 | 11.9311.93 | 11.8211.82 |
[실험예 7: 제빵용 고추장의 관능검사 평가]Experimental Example 7: Evaluation of sensory test of baking kochujang
본 실험예에서는 상기 실시예 1의 제빵용 고추장의 관능검사를 실행하고자 하였다.In this experimental example, the sensory test of the baking kochujang of Example 1 was attempted.
이때, 20~40대 남녀 15~20명을 대상으로 건강, 신뢰성, 실험에 대한 관심도 등을 고려하여 관능검사 참여자를 선발하였으며, 이들을 대상으로 실험의 목적과 평가 방법에 대한 충분한 교육을 실시한 후, 관능검사를 진행하였다.At this time, 15 to 20 men and women in their 20s and 40s were selected to participate in sensory tests in consideration of health, reliability, and interest in experiments, and after sufficient education on the purpose and evaluation method of experiments, Sensory tests were conducted.
시식하는 순서는 한 개의 시료를 먹고, 그 시료에 대한 평가를 적은 후, 반드시 생수로 입안을 깨끗이 헹구고, 매운맛이 없어진 후에 다른 시료를 시식하여 평가하도록 하였다.The order of tasting was to take one sample, write down the evaluation of the sample, and then rinse the mouth thoroughly with bottled water, and try the other sample after the spicy taste disappeared.
평가는 각 항목에 대하여 9점 척도법으로 각각 행하였으며, 냄새와 색깔을 먼저 평가하도록 하였다. 그 결과는 하기 표 19에 나타내었다. Each item was evaluated on a 9-point scale for each item, and the smell and color were evaluated first. The results are shown in Table 19 below.
* 1: 매우 나쁨, 9: 매우 우수* 1: Very bad, 9: Very good
* 이취의 경우: 1: 매우 우수, 9: 매우 나쁨* Off-flavor: 1: Very good, 9: Very bad
| 실시예 3Example 3 | 비교예 3Comparative Example 3 | 비교예 4Comparative Example 4 | |
| 믹싱시간(분) Mixing time (minutes) | 1515 | 1515 | 1515 |
| 이취 Off-flavor | 3.53.5 | 33 | 44 |
|
외관 |
99 | 99 | 99 |
| 색(진한 정도) Color (darkness) | 9.79.7 | 9.19.1 | 9.29.2 |
| 매운맛 기호도 Spicy taste | 9.19.1 | 8.48.4 | 88 |
| 달콤함 기호도 Sweet symbol | 8.78.7 | 8.58.5 | 8.48.4 |
| 짠맛 기호도 Salty taste | 8.48.4 | 8.98.9 | 7.47.4 |
| 전반적인 기호도 Overall preference | 9.19.1 | 7.87.8 | 7.27.2 |
그 결과, 제조예 13(고춧가루 11.26%, 물 첨가량 42.4%)이 함유된 제빵용 고추장(실시예 1)가 외관, 색, 매운맛 기호도, 달콤함 기호도에서 가장 우수한 점수를 나타내었다. 또한, 전반적인 기호도에서도 가장 우수한 점수를 받은 것으로 나타났다.As a result, the bakery red pepper paste (Example 1) containing Preparation Example 13 (pepper powder 11.26%, water added amount 42.4%) showed the best score in appearance, color, spicy taste, and sweet taste. In addition, the overall score was the highest score.
[실험예 8: 시판고추장과의 관능검사 평가]Experimental Example 8: Evaluation of sensory test with commercial pepper paste
본 실험예에서는 상기 제조예 13을 함유하는 제빵용 고추장(실시예 3)과 시판되는 고추장과의 관능검사를 진행하였다.In this experimental example, the sensory test was carried out between the baking kochujang (Example 3) and the commercially available kochujang containing Preparation Example 13.
이때, 관능검사 참여자로는 20~40대 남녀 15~20명을 건강, 신뢰성, 실험에 대한 관심도 등을 고려하여 선발하였으며, 이들을 대상으로 실험의 목적과 평가 방법에 대한 충분한 교육을 실시한 후, 관능검사를 진행하였다. At this time, 15-20 men and women in their 20s and 40s were selected in consideration of health, reliability, and interest in experiments.They were fully educated about the purpose and evaluation method of experiments. The test was carried out.
시식하는 순서는 한 개의 시료를 먹고, 그 시료에 대한 평가를 적은 후, 반드시 생수로 입안을 깨끗이 헹구고, 매운맛이 없어진 후에 다른 시료를 시식하여 평가하도록 하였다.The order of tasting was to take one sample, write down the evaluation of the sample, and then rinse the mouth thoroughly with bottled water, and try the other sample after the spicy taste disappeared.
평가는 각 항목에 대하여 9점 척도법으로 각각 행하였으며, 냄새와 색깔을 먼저 평가하도록 하였다. 그 결과는 하기 표 20에 나타내었다. Each item was evaluated on a 9-point scale for each item, and the smell and color were evaluated first. The results are shown in Table 20 below.
* 1: 매우 나쁨, 9: 매우 우수* 1: Very bad, 9: Very good
* 이취의 경우: 1: 매우 우수, 9: 매우 나쁨* Off-flavor: 1: Very good, 9: Very bad
| 실시예 3Example 3 | 시판고추장Commercial pepper paste | |
| 믹싱시간(분)Mixing time (minutes) | 1515 | -- |
|
이취Off- |
22 | 55 |
|
외관 |
99 | 99 |
| 색(진한 정도)Color (darkness) | 9.89.8 | 88 |
| 매운맛 기호도Spicy taste | 9.19.1 | 7.87.8 |
| 달콤함 기호도Sweet symbol | 8.78.7 | 6.26.2 |
|
짠맛 기호도 |
99 | 77 |
| 전반적인 기호도Overall preference | 8.98.9 | 7.47.4 |
실험 결과, 제조예 13(고춧가루 11.26%, 물 첨가량 42.4%)이 함유된 제빵용 고추장(실시예 3)가 모든 항목에서 시판 고추장보다 우수한 점수를 나타내었다.As a result of the experiment, Baking Kochujang (Example 3) containing Preparation Example 13 (pepper powder 11.26%, water added amount 42.4%) showed a better score than commercial Kochujang in all items.
[실시예 4: 제빵용 고추장을 사용한 호빵(찜용) 제조]Example 4 Preparation of Baking Bread (Steaming) Using Baking Gochujang
본 실시예에서는 상기 실시예 3에서 제조된 제빵용 고추장을 함유하는 반죽을 제조하고, 이를 사용하여 호빵을 제조하고자 하였다. In this embodiment, to prepare a dough containing a baking red pepper paste prepared in Example 3, using this to prepare a bread.
이를 위해, 호빵 반죽(생지)은 하기 표 21에 따른 성분을 함량대로 혼합하였으며, 스트레이트(직접반죽)법을 사용하여 하기와 같이 제조하였다.To this end, the bread dough (dye) was mixed according to the content according to the following Table 21, and prepared as follows using a straight (direct kneading) method.
| 반죽(생지)Dough (Dough) | |||
| 원료명Raw material name | 실시예 4Example 4 | 비교예 5Comparative Example 5 | 비교예 6Comparative Example 6 |
| 중력분(g)Gravity (g) | 100100 | 100100 | 100100 |
| 정백(g)Whitening (g) | 1010 | 1010 | 1010 |
| 제염(g)Decontamination (g) | 1.21.2 | 1.21.2 | 1.21.2 |
| 효모(고당이스트)(g)Yeast (Glucose Yeast) (g) | 1.21.2 | 1.21.2 | 1.21.2 |
| 알파미분(g)Alpha Fine (g) | 44 | 44 | 44 |
| 이스트후드21호(개량제)(g)Yeast hood 21 (improving agent) (g) | 0.10.1 | 0.10.1 | 0.10.1 |
| 베이킹파우더(g)Baking Powder (g) | 0.50.5 | 0.50.5 | 0.50.5 |
| 쇼트닝(g)Shortening (g) | 55 | 55 | 55 |
| 쌀발효액(g)Rice Fermentation Solution (g) | 77 | 77 | 77 |
| 대두단백(g)Soy Protein (g) | 0.20.2 | 0.20.2 | 0.20.2 |
| 제빵용 고추장(g)(실시예 3: 고춧가루 11.3%, 물 첨가량 42%)Baking Gochujang (g) (Example 3: red pepper powder 11.3%, water added 42%) | 99 | -- | -- |
| 제빵용 고추장(g)(비교예 3: 고춧가루 11.3%, 물 첨가량 26.62%)Baking Gochujang (g) (Comparative Example 3: Red pepper powder 11.3%, water added 26.62%) | -- | 99 | -- |
| 제빵용 고추장(g)(비교예 4: 고춧가루 21.22%, 물 첨가량 37.64%)Baking Gochujang (g) (Comparative Example 4: Red pepper powder 21.22%, water added 37.64%) | -- | -- | 99 |
| 물(g)Water (g) | 5454 | 5454 | 5454 |
| 개량제(g)Improver (g) | 0.30.3 | 0.30.3 | 0.30.3 |
상기 표 21에 제시된 성분을 믹서(제품명: SK101S MIXER : 일본)에 투입하고, 1단에서 3분, 3단에서 2분 동안 반죽하고 유지를 투입하였다. 그 후, 1단에서 3분, 3단에서 7분 동안 더 믹싱(mixing)하고, 반죽의 최종온도가 21±0.5℃가 되도록 하였다.The ingredients shown in Table 21 were added to a mixer (product name: SK101S MIXER: Japan), kneaded for 3 minutes at 1st stage, and 2 minutes at 3rd stage, and oil and fat were added thereto. Thereafter, the mixture was further mixed for 3 minutes in the first stage and 7 minutes in the third stage, so that the final temperature of the dough was 21 ± 0.5 ° C.
믹싱 후, 실온에서 20초간 손과 기구를 이용하여 반죽을 두들겨 편칭하고, 55 g으로 반죽을 분할하여 둥글게 성형하였다. 분할된 반죽을 35℃, 60±5% 발효기에 넣어 50±2분 동안 2차 발효를 하였다.After mixing, the dough was beaten and squeezed by using hands and utensils for 20 seconds at room temperature, and the dough was divided into 55 g and rounded. The divided dough was put into a 35 ° C, 60 ± 5% fermenter and subjected to secondary fermentation for 50 ± 2 minutes.
1차 발효 후, 100℃의 스팀기에 놓고 13분 정도 증숙을 한 후, 실온에서 내부온도가 32℃로 될 때까지 식혀주어, 본 발명의 제빵용 고추장을 함유하는 반죽 조성물(실시예 4) 및 비교예 5 내지 6을 제조하였다. After the first fermentation, placed in a steamer at 100 ° C., steamed for about 13 minutes, cooled at room temperature until the internal temperature became 32 ° C., and the dough composition containing the baking red pepper paste of the present invention (Example 4); Comparative Examples 5 to 6 were prepared.
그 후, 제조된 각각의 반죽 조성물 55 g에 단팥 앙금 45 g을 넣고, 쪄내어 최종적으로 호빵을 제조하였다. Thereafter, 45 g of sweet red bean sediment was added to 55 g of each of the prepared dough compositions, and finally steamed to prepare an bakery.
[실험예 9: 호빵의 관능평가]Experimental Example 9: Sensory Evaluation of Anpan
본 실험예에서는 상기 실시예 4의 반죽으로 제조한 호빵의 관능평가를 실시하고자 하였다.In this experimental example was to perform the sensory evaluation of the bread prepared in the dough of Example 4.
이때, 20~40대 남녀 15~20명을 건강, 신뢰성, 실험에 대한 관심도 등을 고려하여 관능검사 참여자로 선발하였으며, 이들을 대상으로 실험의 목적과 평가 방법에 대한 충분한 교육을 실시한 후, 관능검사를 진행하였다.At this time, 15-20 men and women in their 20s and 40s were selected as participants in sensory tests in consideration of health, reliability, and interest in experiments. Proceeded.
시식하는 순서는 한 개의 호빵을 먹고, 그 호빵에 대한 평가를 적은 후, 반드시 생수로 입안을 깨끗이 헹구고, 매운맛이 없어진 후에 다른 호빵을 시식하여 평가하도록 하였다.The order of tasting was to eat one bread, write down the evaluation of the bread, rinse the mouth thoroughly with bottled water, and taste the other bread after tasting it.
평가는 각 항목에 대하여 9점 척도법으로 각각 행하였으며, 냄새와 색깔을 먼저 평가하도록 하였다. 그 결과는 하기 표 22에 나타내었다. Each item was evaluated on a 9-point scale for each item, and the smell and color were evaluated first. The results are shown in Table 22 below.
* 1: 매우 나쁨, 9: 매우 우수* 1: Very bad, 9: Very good
| 항목Item | 적용 제품 관능평가 및 제품 특성Applied Product Sensory Evaluation and Product Characteristics | ||
| 실시예 4Example 4 | 비교예 5Comparative Example 5 | 비교예 6Comparative Example 6 | |
| 제빵용 고추장(g)(실시예 3: 고춧가루 11.3%, 물 첨가량 42%)Baking Gochujang (g) (Example 3: red pepper powder 11.3%, water added 42%) | 99 | -- | -- |
| 제빵용 고추장(g)(비교예 3: 고춧가루 11.3%, 물 첨가량 26.62%)Baking Gochujang (g) (Comparative Example 3: Red pepper powder 11.3%, water added 26.62%) | -- | 99 | -- |
| 제빵용 고추장(g)(비교예 4: 고춧가루 21.22%, 물 첨가량 37.64%)Baking Gochujang (g) (Comparative Example 4: Red pepper powder 21.22%, water added 37.64%) | -- | -- | 99 |
| 믹싱시간(분)Mixing time (minutes) | 1010 | 1010 | 1010 |
| 1차발효시간(분)Primary fermentation time (minutes) | 5353 | 5555 | 6060 |
| 부드러운 정도Softness | 9.59.5 | 8.78.7 | 7.77.7 |
| 촉촉한 정도Moist | 8.58.5 | 7.07.0 | 6.16.1 |
| 외관의 품질(완제품)Quality of appearance (finished product) | 8.98.9 | 8.58.5 | 7.87.8 |
| 냄새의 품질(전체적인 향기)Odor quality (overall fragrance) | 9.59.5 | 8.78.7 | 7.37.3 |
|
맛의 품질Quality of |
99 | 77 | 77 |
| 텍스처의 품질Texture quality | 8.08.0 | 7.17.1 | 6.86.8 |
| 전반적인 선호도Overall preference | 9.19.1 | 7.27.2 | 6.56.5 |
| 첫식감First texture | 쫄깃하며부드러움Chewy and soft | 쫄깃하며부드러움Chewy and soft | 쫄깃하며부드러움Chewy and soft |
| 끝식감,맛Texture | 우마미가있는순한매운맛이잘어루러짐/잘풀림Mild spicy with umami | 우마미가있는순한매운맛/잘풀림/색상선명Mild spicy / smooth / color clear with umami | 순한맛Mild taste |
| 특이사항Uniqueness | 색상GOODColor GOOD | 색상BESTColor BEST | 보통usually |
실험 결과, 본 발명의 실시예 4는 비교예 5 및 6보다 빵의 부드러움성이 우수하고 촉촉한 식감이 우수한 것으로 나타났으며, 외관, 향기, 맛의 품질 및 전반적인 선호도에 대한 점수가 높은 것으로 확인되었다.As a result of the experiment, Example 4 of the present invention showed that the bread softness and moist texture is superior to Comparative Examples 5 and 6, it was confirmed that the score for the appearance, aroma, quality of taste and overall preference is higher. .
비교예 6은 다소 떡지는 식감으로 인해 실시예 4 및 비교예 5에 비하여 부드러운 정도, 촉촉한 정도, 텍스처의 품질 및 전반적인 선호도에서 좋은 평가를 받지 못하였다.Comparative Example 6 did not receive a good evaluation in softness, moistness, texture quality and overall preference compared to Example 4 and Comparative Example 5 due to the texture of the dough.
이러한 결과로부터, 본 발명의 고춧가루 발효액 함유한 페이스트를 사용하여 제조한 실시예 4가 가장 우수한 평가를 받은 것으로 나타났다.From these results, it was shown that Example 4 manufactured using the paste containing the red pepper powder fermentation broth of the present invention had the best evaluation.
[[
실시예Example
5: 제빵용 고추장을 함유하는 5: containing baking red pepper paste
핫도그번Hot dogburn
((
굽기용For burning
) 제조]) Produce]
본 실시예에서는 상기 실시예 3에서 제조된 제빵용 고추장을 함유하는 반죽을 제조하고, 이를 사용하여 핫도그번을 제조하고자 하였다. In this embodiment, to prepare a dough containing a baking red pepper paste prepared in Example 3, using this to prepare a hot dog bun.
이를 위해, 핫도그번 반죽(생지)은 하기 표 23에 따른 성분을 함량대로 혼합하여, 하기 표 24의 조건에 따라 스펀지(Sponge)법에 의해 제조하였다.To this end, hot dog bun dough (dough) was mixed by the ingredients according to the following Table 23 to the content, it was prepared by the sponge (Sponge) method in accordance with the conditions of Table 24 below.
| 실시예 5Example 5 | 비교예 7Comparative Example 7 | 비교예 8Comparative Example 8 | ||
| 중종Zhongjong | 강력분(g)Strong (g) | 7070 | 7070 | 7070 |
| 전란(g)Whole egg (g) | 1010 | 1010 | 1010 | |
| 이스트후드(개량제)(g)Yeast Hood (Improvement) (g) | 0.200.20 | 0.200.20 | 0.200.20 | |
|
정백 |
88 | 88 | 88 | |
| 고당이스트Godang East | 1.21.2 | 1.21.2 | 1.21.2 | |
| 물(22도)Water (22 degrees) | 3030 | 3030 | 3030 | |
| 본종Main species | 강력분(g)Strong (g) | 3030 | 3030 | 3030 |
| 정백(g)Whitening (g) | 77 | 77 | 77 | |
| 전지분유(g)Whole milk powder (g) | 33 | 33 | 33 | |
| 천일염(g)Sun salt (g) | 1.41.4 | 1.41.4 | 1.41.4 | |
| 버터(g)Butter (g) | 1515 | 1515 | 1515 | |
| 물(15도)Water (15 degrees) | 1717 | 1717 | 1717 | |
| 효소제(g)Enzyme (g) | 0.50.5 | 0.50.5 | 0.50.5 | |
| 제빵용 고추장(g)(실시예 3: 고춧가루 11.3%, 물 첨가량 42%)Baking Gochujang (g) (Example 3: red pepper powder 11.3%, water added 42%) | 1212 | -- | -- | |
| 제빵용 고추장(g)(비교예 3: 고춧가루 11.3%, 물 첨가량 26.62%)Baking Gochujang (g) (Comparative Example 3: Red pepper powder 11.3%, water added 26.62%) | -- | 1212 | -- | |
| 제빵용 고추장(g)(비교예 4: 고춧가루 21.22%, 물 첨가량 37.64%)Baking Gochujang (g) (Comparative Example 4: Red pepper powder 21.22%, water added 37.64%) | -- | -- | 1212 |
| 실시예 5Example 5 | 비교예 7Comparative Example 7 | 비교예 8Comparative Example 8 | ||
| 중종Zhongjong | 버티컬믹서기Vertical mixer | 101s101s | 101s101s | 101s101s |
| 믹싱(mixing)Mixing | M3H2 M3H2 | M3H2 M3H2 | M3H2 M3H2 | |
| 반죽온도(Dough Temp.)Dough Temp. | 25.0℃25.0 ℃ | 25.1℃25.1 ℃ | 25.1℃25.1 ℃ | |
| 발효(Fermentation)Fermentation | 2.5 hrs/27℃/75%2.5 hrs / 27 ℃ / 75% | 2.5 hrs/27℃/75%2.5 hrs / 27 ℃ / 75% | 2.5 hrs/27℃/75%2.5 hrs / 27 ℃ / 75% | |
| 최종온도(Final Temp.)Final Temp. | 27.3℃27.3 ℃ | 27.3℃27.3 ℃ | 27.3℃27.3 ℃ | |
| 본종Main species | 버티컬믹서기Vertical mixer | 101s101s | 101s101s | 101s101s |
| 믹싱(mixing)Mixing | M3H2↓M3H3M3H2 ↓ M3H3 | M3H2↓M3H3M3H2 ↓ M3H3 | M3H2↓M3H3M3H2 ↓ M3H3 | |
| 반죽온도(Dough Temp.)Dough Temp. | 27.2℃27.2 ℃ | 27.1℃27.1 ℃ | 27.1℃27.1 ℃ | |
| F.T.F.T. | 30 min 27℃/75% 30 min 27 ℃ / 75% | 30 min 27℃/75% 30 min 27 ℃ / 75% | 30 min 27℃/75% 30 min 27 ℃ / 75% | |
| 반죽분할(Dividing)Dividing | dough 55 gdough 55 g | dough 55 gdough 55 g | dough 55 gdough 55 g | |
| ProofingProofing |
15 min15 |
15 min15 |
15 min15 min | |
|
2차 발효 |
45 min 38℃/85% 45 |
45 min 38℃/85% 45 |
45 min 38℃/85% 45 |
|
| Oven(대영 데크오븐)Oven (British Deck Oven) | 上215℃下160~165℃/8 min 2.5분전 뒤집으며, 1판 댐上 215 ℃ 下 160 ~ 165 ℃ / 8 min Invert 2.5 minutes ago, 1 plate dam | 上215℃下160~165℃/8 min 2.5분전 뒤집으며, 1판 댐上 215 ℃ 下 160 ~ 165 ℃ / 8 min Invert 2.5 minutes ago, 1 plate dam | 上215℃下160~165℃/8 min 2.5분전 뒤집으며, 1판 댐上 215 ℃ 下 160 ~ 165 ℃ / 8 min Invert 2.5 minutes ago, 1 plate dam | |
| 쿨링(Cooling)Cooling | 35~40 min(33℃↓) 35 ~ 40 min (33 ℃ ↓) | 35~40min (33℃↓) 35 ~ 40min (33 ℃ ↓) | 35~40min(33℃↓) 35 ~ 40min (33 ℃ ↓) | |
<1. 배합공정(중종) 및 1차 발효><1. Compounding Process (Medium Seed) and Primary Fermentation>
상기 표 23에 제시한 성분을 믹서(제품명: SK101S MIXER : 일본)에 투입하고, 2단에서 2분, 3단에서 1분 동안 반죽하고 반죽의 최종온도가 25℃가 된 후 27℃ 발효기에 넣어 2시간 30분 동안 1차 발효시켰다.The ingredients shown in Table 23 were added to a mixer (product name: SK101S MIXER: Japan), kneaded in two stages for two minutes and three stages for one minute, and the final temperature of the dough was 25 ° C., followed by a 27 ° C. fermenter. Primary fermentation for 2 hours 30 minutes.
<2. 배합공정(본종) 및 2차 발효><2. Compounding Process (Main) and Secondary Fermentation>
상기 표 23에 제시한 바와 같은 성분으로 1차 발효된 반죽물과 밀가루, 정백당, 정제염, 전지분유, 이스트, 발효고추장, 정제수를 믹서에 투입하여 1단에서 1분간 반죽하고 상기 중종 공정에서 제조된 발효물을 넣고 2단에서 3분 3단에서 2분간 혼합하였다. The first fermented dough, flour, white sugar, refined salt, whole milk powder, yeast, fermented red pepper paste, and purified water were added to the mixer as the ingredients shown in Table 23. The fermented product was added and mixed in 2 stages for 3 minutes and 3 stages for 2 minutes.
혼합 후, 버터를 첨가하고 2단에서 3분, 3단에서 3분간 반죽하여 반죽 조성물의 최종 온도가 27℃가 되도록 하였다.After mixing, butter was added and kneaded in two stages for three minutes and three stages for three minutes so that the final temperature of the dough composition was 27 ° C.
반죽을 성형한 이후 팬닝한 다음 38℃, 상대습도 85%에서 42~45분간 2차 발효를 하였다.After molding, the pan was panned and then subjected to secondary fermentation at 38 ° C. and 85% RH for 42 to 45 minutes.
<3. 소성 및 냉각공정><3. Firing and Cooling Process>
2차 발효공정을 거친 반죽을 윗불 215℃, 아랫불 165℃의 테크오븐에 8분~8분 30초간 구운 후, 꺼내어 실온에서 내부온도가 32℃로 될 때까지 식혀, 핫도그번을 제조하였다. The dough that passed through the secondary fermentation process was baked for 8 minutes to 8 minutes and 30 seconds in a tech oven at 215 ° C. and 165 ° C. of a lower fire, and then taken out and cooled to an internal temperature of 32 ° C. at room temperature to prepare a hot dog bun.
[실험예 10: 핫도그번의 관능평가]Experimental Example 10: Sensory Evaluation of Hot Dog Burn
본 실험예에서는 상기 실시예 5에서 제조한 핫도그번의 관능평가를 실시하고자 하였다.In this experimental example, the sensory evaluation of the hot dog bun prepared in Example 5 was intended.
이때, 20~40대 남녀 15~20명을 건강, 신뢰성, 실험에 대한 관심도 등을 고려하여 관능검사 참여자를 선발하였으며, 이들을 대상으로 실험의 목적과 평가 방법에 대한 충분한 교육을 실시한 후, 관능검사를 진행하였다.At this time, 15-20 men and women in their 20s and 40s were selected to participate in the sensory tests in consideration of health, reliability, and interest in experiments. Proceeded.
시식하는 순서는 한 개의 핫도그번을 먹고, 그 핫도그번에 대한 평가를 적은 후, 반드시 생수로 입안을 깨끗이 헹구고, 매운맛이 없어진 후에 다른 핫도그번을 시식하여 평가하도록 하였다.The order of tasting was to eat one hot dog bun, write down the evaluation of the hot dog bun, rinse the mouth thoroughly with fresh water, and tasting another hot dog bun after the spicy taste disappeared.
평가는 각 항목에 대하여 9점 척도법으로 각각 행하였으며, 냄새와 색깔을 먼저 평가하도록 하였다. 그 결과는 하기 표 25에 나타내었다. Each item was evaluated on a 9-point scale for each item, and the smell and color were evaluated first. The results are shown in Table 25 below.
* 1: 매우 나쁨, 9: 매우 우수* 1: Very bad, 9: Very good
| 항목Item | 적용 제품 관능평가 및 제품 특성Applied Product Sensory Evaluation and Product Characteristics | ||
| 실시예 5Example 5 | 비교예 7Comparative Example 7 | 비교예 8Comparative Example 8 | |
| 제빵용 고추장(g)(실시예 3: 고춧가루 11.3%, 물 첨가량 42%)Baking Gochujang (g) (Example 3: red pepper powder 11.3%, water added 42%) | 99 | -- | -- |
| 제빵용 고추장(g)(비교예 3: 고춧가루 11.3%, 물 첨가량 26.62%)Baking Gochujang (g) (Comparative Example 3: Red pepper powder 11.3%, water added 26.62%) | -- | 99 | -- |
| 제빵용 고추장(g)(비교예 4: 고춧가루 21.22%, 물 첨가량 37.64%)Baking Gochujang (g) (Comparative Example 4: Red pepper powder 21.22%, water added 37.64%) | -- | -- | 99 |
| 믹싱시간(분)Mixing time (minutes) | 1010 | 1010 | 1010 |
| 1차발효시간(분)Primary fermentation time (minutes) | 150150 | 150150 | 160160 |
|
부드러운 정도 |
99 | 8.58.5 | 7.57.5 |
| 촉촉한 정도Moist | 8.78.7 | 7.97.9 | 6.46.4 |
| 외관의 품질(완제품)Quality of appearance (finished product) | 8.98.9 | 8.58.5 | 7.87.8 |
| 냄새의 품질(전체적인 향기)Odor quality (overall fragrance) | 9.29.2 | 8.88.8 | 7.47.4 |
| 맛의 품질Quality of taste | 9.59.5 | 88 | 7.87.8 |
| 텍스처의 품질Texture quality | 8.58.5 | 7.27.2 | 6.86.8 |
| 전반적인 선호도Overall preference | 8.98.9 | 7.57.5 | 7.27.2 |
| 첫식감,맛(당일직후)First texture, taste (just after the day) | 식감양호. 순한매운맛Good texture. Mild spicy | 식감양호, 뒤끝맛에서 약간매운맛Good texture, slightly spicy at back end | 뒷끝맛에서 매운맛Spicy from the back end |
| 끝식감,맛(당일직후)Finish texture, taste (just after the day) | 마일드한 순한맛 Mild Mild Taste | 매운 순한맛 Spicy mild taste | 다소매운맛Somewhat spicy |
| 특이사항Uniqueness | 조화로운 맛(뒷끝에서 순한 매운맛과우마미가어우러짐)Harmonious taste (combined with mild spicy and umami at the back end) | 주황빛이 선명하고/먹음직스러움Orange Vivid / Eat | 매운맛이 상대적으로 강함Spicy is relatively strong |
실험 결과, 실시예 5의 경우, 비교에 7 내지 8의 경우보다 부드러움성이 우수하고 식감이 우수한 것으로 나타났으며, 외관, 향기, 맛의 품질 및 전반적인 선호도에 대한 점수가 높은 것으로 확인되었다.As a result of the experiment, in Example 5, the softness and the texture were better than those in the case of 7 to 8 in comparison, and it was confirmed that the scores for the appearance, the aroma, the quality of taste, and the overall preference were high.
비교예 8은 다소 떡지는 식감으로 인해 실시예 5 및 비교예 7에 비하여 부드러운 정도, 촉촉한 정도, 텍스처의 품질 및 전반적인 선호도에서 좋은 평가를 받지 못하였다.Comparative Example 8 did not receive a good evaluation in softness, moistness, texture quality and overall preference compared to Example 5 and Comparative Example 7 due to the somewhat bready texture.
이러한 결과로부터, 본 발명의 고춧가루 발효액 함유한 페이스트를 사용하여 제조한 실시예 5가 가장 우수한 평가를 받은 것으로 나타났다.From these results, it was shown that Example 5 manufactured using the paste containing the red pepper powder fermentation broth of the present invention had the best evaluation.
Claims (12)
- 고춧가루를 주종(酒種)으로 발효시킨 고춧가루 발효액을 함유하는 제빵용 고추장.Baking gochujang containing red pepper powder fermented from fermented red pepper powder.
- 제1항에 있어서, The method of claim 1,상기 고춧가루는, The red pepper powder,동결건조된 고춧가루이거나, 에탄올에 침지시킨 후 에탄올을 휘발시킨 고춧가루인 것을 특징으로 하는 제빵용 고추장. Freeze-dried red pepper powder or red pepper paste for bakery, characterized in that the red pepper powder volatile ethanol after immersed in ethanol.
- 제1항에 있어서, The method of claim 1,상기 제빵용 고추장은,The baking red pepper paste,제형이 페이스트 또는 액상인 것을 특징으로 하는 제빵용 고추장.Kochujang for baking, characterized in that the formulation is a paste or liquid.
- 제1항에 있어서, The method of claim 1,상기 제빵용 고추장은,The baking red pepper paste,불활성화 건조효모를 포함하고 있는 것을 특징으로 하는 제빵용 고추장. Baking gochujang comprising inactivated dry yeast.
- 제1항에 있어서, The method of claim 1,상기 제빵은,The baking,빵 또는 과자인 것을 특징으로 하는 제빵용 고추장.Baking gochujang, characterized in that the bread or sweets.
- 제1항에 있어서, The method of claim 1,상기 제빵용 고추장은,The baking red pepper paste,고춧가루 발효액 중에 함유되어 있는 캡사이신 함량을 조정함으로써, 매운맛의 강도를 조절하는 것을 특징으로 하는 제빵용 고추장.Baking gochujang characterized by controlling the intensity of the spicy taste by adjusting the content of capsaicin contained in the red pepper powder fermentation broth.
- 고춧가루를 주종(酒種)으로 발효시킨 고춧가루 발효액을 함유하는 밀가루 반죽. A wheat flour dough containing red pepper powder fermentation broth made by fermenting red pepper powder as a main species.
- 제7항에 있어서,The method of claim 7, wherein상기 고춧가루는, The red pepper powder,동결건조된 고춧가루이거나, 에탄올에 침지시킨 후 에탄올을 휘발시킨 고춧가루인 것을 특징으로 하는 밀가루 반죽.A freeze-dried red pepper powder, or a flour dough characterized in that the red pepper powder is volatile ethanol after immersed in ethanol.
- 고춧가루를 주종(酒種)으로 발효시킨 고춧가루 발효액을 함유하는 밀가루 반죽을 베이킹하여 제조되는 빵. Bread made by baking flour dough containing red pepper powder fermented fermented red pepper powder as the main species.
- 제9항에 있어서,The method of claim 9,상기 고춧가루는, The red pepper powder,동결건조된 고춧가루이거나, 에탄올에 침지시킨 후 에탄올을 휘발시킨 고춧가루인 것을 특징으로 하는 빵.Lyophilized red pepper powder, or bread characterized in that the red pepper powder is ethanol volatile after immersion in ethanol.
- 고춧가루를 주종(酒種)으로 발효시킨 고춧가루 발효액을 함유하는 밀가루 반죽을 베이킹하여 제조되는 과자. A confectionery made by baking flour dough containing red pepper powder fermentation broth made from fermented red pepper powder.
- 제11항에 있어서, The method of claim 11,상기 고춧가루는, The red pepper powder,동결건조된 고춧가루이거나, 에탄올에 침지시킨 후 에탄올을 휘발시킨 고춧가루인 것을 특징으로 하는 과자.Lyophilized red pepper powder, or confectionery characterized in that the red pepper powder volatile ethanol after immersed in ethanol.
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| KR10-2016-0127381 | 2016-10-04 | ||
| KR1020160127381A KR101759538B1 (en) | 2016-10-04 | 2016-10-04 | Korea hot pepper paste with fermented hot pepper for bakery food and method thereof |
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| WO2018066966A2 true WO2018066966A2 (en) | 2018-04-12 |
| WO2018066966A3 WO2018066966A3 (en) | 2018-08-09 |
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| KR910003310B1 (en) * | 1989-05-18 | 1991-05-27 | 원종성 | Making process of ginseng a red pepper paste |
| KR100506832B1 (en) * | 2002-12-31 | 2005-08-10 | 주식회사 해찬들 | The Method of Koji Making for Reduced Hotness Gochujang, and The Koji Made by The Method and Gochujang Made by The Koji |
| KR20040099716A (en) * | 2003-05-20 | 2004-12-02 | 김현수 | method of making sweet using thick soypaste mixed with red pepper |
| KR101759538B1 (en) * | 2016-10-04 | 2017-07-20 | 에스피씨 주식회사 | Korea hot pepper paste with fermented hot pepper for bakery food and method thereof |
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| WO2018066966A3 (en) | 2018-08-09 |
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