KR100254739B1 - A process for preparing korean hot pepper paste containing oligosaccharide - Google Patents

Abstract

PURPOSE: A method for manufacturing oligosaccharide red pepper paste is provided to increase the oligosaccharide content by using α-amylase and β-amylase of malt as a diastatic enzyme. CONSTITUTION: The method comprises the steps of: swelling 20-40wt.% of nonglutinous rice or glutinous rice based on 100wt.% of the final product; extracting and stirring 4-10wt.% of malt with 50-70deg.C of water, and saccharifying by adding 1.0-2.0unit/ml of α-glucosidase or koji containing α-glucosidase for 2-4 hours; and adding 5-15wt.% of ground red pepper, 5-15wt.% of salt and 5-15wt.% of powdered fermented soybean to the saccharified material, and aging the mixture at room temperature.

Description

Method for preparing oligosaccharide kochujang

The present invention relates to a method for producing oligosaccharide kochujang. More specifically, the present invention relates to a method for producing kochujang having a high content of oligosaccharides using α-amylase and β-amylase of malt as a saccharifying agent in preparing kochujang.

Korean common senses include red pepper paste, soy sauce and soybean paste. Among them, soy sauce and soybean paste are found in Japan, but red pepper paste is a traditional food only in Korea. Our food culture is rapidly westernized with economic development, but westernized food is causing various health problems because it does not fit our constitution. Accordingly, interest in traditional foods has increased, and many studies on kimchi, miso, and red pepper paste have been made.

In general, the standard for the ingredients of red pepper paste is to add at least 6% of red pepper powder in the food process, and in the case of glutinous rice and red pepper paste, at least 15% of glutinous rice or rice is added, at least 4% of crude protein and amino acid nitrogen. Only the ingredients are listed to contain 150mg% (more than 100mg% of glutinous rice or red pepper paste), there is no mention of sugar.

According to a study on the sugar content of kochujang, Lee et al reported 1.2 to 1.8% of rhamnose, 13 to 16% of fructose, and 0 to 12.8% of glucose in liquid kochujang (Ref. The content of free amino acids and free sugars in kochujang prepared by the Gochujang by the liquid state, Korean Journal of Food Science and Technology, 16, 7-10, 1984). It is hard to understand. On the other hand, Chung et al. Reported that glutinous red pepper paste had a glucose content of 19.9%, borigo pepper 15.4%, wheat pepper paste 15.1%, sweet potato kochujang 11.9%, fructose 1.8-2.8%, and no sucrose and maltose. (Reference: Chung Won Cheol, Taek Soo Nam, Seong Hee Nam, Sung-Hee Nam, Changes of Free Sugars during the Ripening of Kochujang, Korean Journal of Agricultural Chemistry, 29, 16-21, 1986). In addition, Park et al reported glucose 4.4-5.2%, fructose 2.6-3.9%, rhamnose 0.9-1.1%, maltose 0.7% -0.9% in kochujang using glutinous rice and wheat flour. Seok Geon, Shin Bo-gyu, Effects of Flour and Glutinous Rice on the Quality of Kochujang, Korean Journal of Agricultural Chemistry, 29, 375-380, 1986).

As for reducing sugars, stools, etc., accounted for 14.7% (Ref .: Byun Myung-woo, Joong-ho Kwon, Han-ok Cho, A Study on the Sterilization and Storage of Radiation Spices, Journal of the Korean Food Science and Technology, 15, 359-363, 1983) 15.3 to 18.3% (Ref .: Taek-Soo Lee, Sung-Oh Park, Gung Sung-sil, Changes in Components of Kochujang Brewed by Liquid Bureau, Korean Journal of Food Science and Technology, 16, 1-6, 1984), 17.9 to 27.0% Contents of Free Amino Acids and Free Sugars in Kochujang Prepared by Liquid Soup with Taek Soo, Park Seong-oh, Gung Sung-sil and Liquid Soup, Korean Journal of Food Science and Technology, 16, 7-10, 1984) , Wheat Gochujang, 17.2%, Sweet Potato Gochujang, 14.7% (Ref. Kim et al. 14.7% to 18.5% of glutinous red pepper paste (Refer to Kim Geun-hyang, Bae Jeong-seol, Lee Taek-soo, Effect of Glutinous Rice and Flour on the Quality of Kochujang, Korean Journal of Agrochemicals, 29, 227-236, 1986), Park et al. To 12.7%, Borigogochujang 3 to 6% (Ref .: Park Chang-hee, Lee Seok-gun, Shin Bo-gyu, Effects of Wheat Flour and Glutinous Rice on Kochujang Quality, Korean Journal of Agricultural Chemistry, 29, 375-380, 1986), Moon et al. 35% (Reference: Moon Tae Hwa, Jae Wook Kim, Chemical and Physical Properties and Palatability of Kochujang Prepared with Different Starch Ingredients, Korean Journal of Chemistry, 31, 387-393, 1988), Ahn et al. , Changes in Major Components and Microorganisms of Korean Traditional Kochujang, Korean Journal of Nutrition and Nutrition, 16, 35-39, 1987).

For total sugar, stools, etc. were 55.2% (refer to Byun Myung-woo, Joong-ho Kwon, Han-ok Cho, Research on the Sterilization and Storage of Spices on Radiation, Korean Journal of Food Science, 15, 359-363, 1983). 21.1 to 22.4% (Ref .: Lee Taek-soo, Park Seong-oh, Gung Sung-sil, Changes in Components of Red Pepper Paste by Liquid Soup, Korean Journal of Food Science, 16, 1-6, 1984) Silver 18.6%, wheat red pepper paste 18.5%, sweet potato red pepper paste 16.8% (refer to Chung Won-cheol, Taek Soonam, Nam Sung-hee, changes in free sugar during the ripening process of Kochujang, Korean Journal of Agrochemicals, 29, 16-21, 1986) 7.6 to 10.6% (Ref .: Lee Chae, Jung Ok, Bae Seunghwa, Kim Dong Han, Effect of Garlic on Quality during Brewing of Borgo Gochujang Using Whole Red Pepper, Korean Journal of Industrial Microbiology, 14, 225-232, 1986).

On the other hand, since oligosaccharides are widely known as bifidus activators, it is common to add oligosaccharides to any food. Nevertheless, the presence and value of oligosaccharides contained in kochujang have not been recognized yet. In other words, since kochujang also glycosylates rice starch with amylase, it is expected that marginal dextrin will be produced and act as an activation of bifidus bacteria, and depending on the type of enzyme (Koji) used for the preparation of kochujang, the production method and raw materials, the limit dextrin As the structure and amount of, the activity of Bifidus bacteria was expected to be different. However, there are only studies on total sugar and free sugar for kochujang, and there is no known limit dextrin.

The inventors made Sikhye with malt and rice only according to the traditional method (Refer to Traditional Sikhye Manufacturing, Inc. Consignment Research Report, 1996; Sikhye's Study on Isomaltooligosaccharide, Korean Journal of Food and Nutrition, 10, 82-86, 1997 As a result of the analysis of the components, it was found that a large amount of oligosaccharide (limit dextrin), which is a bifidus activator, was found (see Sikhye's study on isomaltooligosaccharide, Korean Journal of Food and Nutrition, 10, 87-91, 1997), the results of increasing the oligosaccharide content using glutinous rice were also published. In addition, the present inventors have developed a method for producing a large amount of isomaltoso and pannose using α-glucosidase from Aspergillus awamori (see Trisanti Anindyawati, Yong-Geun Ann). , Kazuo Ito.Masaru Iizuka and Noshi Minammiura, J. Ferm. Bioeng, 85, 1998).

On the other hand, isomaltoligosaccharides having α-1,6-glucoside bonds, such as isomaltose, isomaltolith, and pannose, produced from starch, have anti-corrosive properties, improved metabolism, and degeneration of bifidus bacteria. It is known to act to inhibit the production of intestinal rot, low calorie, cholesterol content, glycemic control, immune promoting activity, calcium absorption promoting action.

Therefore, in light of the recent trend of increasing interest in health, it will be preferred to gochujang containing a large amount of oligosaccharides than conventional commercial gochujang bar, the development of oligosaccharide gochujang will be an opportunity to improve the quality and marketability of kochujang .

Accordingly, the present inventors have made diligent research efforts to produce gochujang having a high oligosaccharide content, and as a result, developed a method for producing gochujang having a high oligosaccharide content using non-glutinous or glutinous rice as a starch material and malt as a saccharifying agent, and the present invention. It was completed.

After all, it is an object of the present invention to provide a method for producing oligosaccharide kochujang using malt as a saccharifying agent.

Figure 1 shows the spectra of the limit dextrin contained in kochujang by ¹ H-NMR.

The α-amylase contained in the malt used as a saccharifying agent in the process of preparing oligosaccharide kochujang of the present invention hydrolyzes the α-1,4-glucoside bond of starch irregularly to produce maltooligosaccharides, and β-amylase is non-reducing. Hydrolysis from the ends in turn produces maltose. However, both enzymes do not hydrolyze the branched bonds of α-1,6-glucoside, producing a marginal dextrin (isomaltooligosaccharide) that no longer hydrolyzes. Therefore, the production of red pepper paste with malt produces many limiting dextrins, and the limiting dextrins have many α-1,6-linkages, making it difficult to digest α-amylase in the intestine. Done. As a result, when kochujang is prepared with malt, a large amount of oligosaccharides for activating Bifidobacteria are produced. However, the kochujang industry rather manufactures kochujang as a method of removing beneficial oligosaccharides as described above.

The use of malt in the conventional kochujang production is due to the low sugar content of the main products maltose and the limit dextrin, the problem of lowering the sugar content in the present invention by using the α-glucosidase glucose maltose, maltotriose glucose Can be solved by hydrolysis. α-glucosidase does not hydrolyze the limit dextrin, and if sugar-glucose is high due to the sugar-transfer action, it binds to isomaltooligosaccharide having α-1,6- bond. Furthermore, when the red pepper paste was prepared using glutinous rice in the present invention, it was confirmed that the oligosaccharide production amount was 14.6%.

On the other hand, in the present invention, the raw material of starch for preparing kochujang uses non-glutinous rice or glutinous rice flour, and in addition, red pepper powder, buckwheat flour, malt, salt, and the like. At this time, the starch raw material is not limited to non-glutinous rice or glutinous rice, starch raw material such as barley, corn, wheat, sweet potato, potato, barley, acorn, mung bean, chestnut or tapioca can be directly used as a material, or the starch can be used as a material. The amount of material can be added or subtracted depending on the purpose.

Hereinafter, a method for preparing oligo kochujang according to the present invention will be described in more detail by processes.

[Step 1] Increase Capital

In 100% by weight of the final product, non-glutinous rice or glutinous rice flour contained in a proportion of 20 to 40% is put in a container and steamed for 30 minutes.

[Step 2] Saccharification

In 100% of the weight of the final product, the malt oil, which is contained in a proportion of 4 to 10%, is extracted with water of about 50 to 70 ° C, most preferably about 60 ° C, and stirred for 2 to 4 hours. Saccharified. At this time, maltose or maltotriose can be hydrolyzed to glucose by adding an appropriate amount of koji, which contains abundant α-glucosidase 1.0 to 2.0 units / ml or α-glucosidase, to improve sugar content (at this time). , 1 unit of α-glucosidase means an active unit of an enzyme that decomposes 1 μmol of p-nitrophenyl α-D-glucoside into D-glucose at 1 minute at pH 6.8 and 37 ° C.).

[Step 3] Mixing and Aging

To 100% of the weight of the final product, pepper powder, which is contained in a proportion of 5 to 15%, salt, which is included in a proportion of 5 to 15%, and methol powder, which is included in a proportion of 5 to 15%, are stirred and stirred to 100% of the finished product Aged at room temperature.

In another manufacturing method, a large amount of α-glucosidase or α-glucosidase is used in malt saccharified syrup prepared from non-glutinous rice flour or glutinous rice flour contained in a proportion of 20 to 50% in 100% by weight of the final product. It can be prepared by adding a koji containing, adding red pepper powder contained in the proportion of 5 to 15%, salt salt contained in the proportion of 5 to 15%, and methol powder contained in the proportion of 5 to 15%. At this time, if a co-OZ containing a large amount of α-glucosidase or α-glucosidase is used, maltose and maltotriose are hydrolyzed to glucose.

Hereinafter, the sugar components of Kochujang prepared by the present invention and commercially prepared Kochujang were analyzed and the structure of limit dextrin was analyzed by NMR to evaluate the effects of Bifidobacteria.

As a result of analyzing the sugar content of kochujang which was saccharified with malt using glutinous rice flour or non-glutinous rice flour, it was confirmed that the main ingredient was mainly maltose. Maltose has less than half the sugar content compared to glucose, but if you use a lot of starch raw material, there is no problem because the sugar is sufficiently secured, but if you use less starch raw material, α-glucosidase is used to glucose maltose and maltotriose. All were hydrolyzed to increase the sugar content twice. When using the co-glucose containing a lot of glucoamylase or glucoamylase to improve the sugar content, all of the limit dextrin is also hydrolyzed, and the effect as a growth factor for the bifidus bacteria is lost. You should use a coozyme containing an aze. At this time, the amount of the coozyme containing α-glucosidase or α-glucosidase is determined differently depending on the conditions.

On the other hand, the marginal dextrin showed 5.4% for 20% of non-glutinous rice, 8% for 30%, and 10.6% for 40%, and 7.3% and 30% of 20% glutinous rice. When 11% and 40% were used, 14.6% was indicated. In addition, the sugar of commercial gochujang showed 32.5 to 40.2% corresponding to the result of using 40% of non-glutinous or glutinous rice by the method of the present invention.

Hereinafter, the present invention will be described in more detail with reference to Examples.

These examples are only for illustrating the present invention, and it will be apparent to those skilled in the art that the scope of the present invention is not limited to these examples according to the gist of the present invention.

Example 1 In the manufacture of non-glutinous rice 20%

20% of rice flour was added to the pot to increase the weight of the final product, and then 4-10% of malt was extracted with 60 ° C water, mixed well with a stirrer, and saccharified at 60 ° C for 3 hours. Subsequently, 5 to 15% of red pepper powder, 5 to 15% of salt, and 5 to 15% of buckwheat flour were added to the weight of the final product, followed by mixing at room temperature to prepare an oligosaccharide kochujang.

Then, water was added to 2 g of red pepper paste thus prepared to obtain a 10 ml sample, and the sugar content was measured using HPLC. On the other hand, limit dextrin was purified by ethanol precipitation and quantified by HPLC method as well. At this time, the HPLC pump was Shimadzu LC-6A, the accumulator was Shimadzu Chromatipak G-R3A, the detector was a refractive index detector Knaur 98.00, the column was Shimpack SCR 101N (0.75 X 30 cm), and the column oven was Shimadzu CTO-6A. Distilled water was analyzed as a solvent at / min 60 ℃. Polysaccharide was quantified in the same manner as described above, except that it was analyzed at a flow rate of 0.5 ml / min using a Superose 12 (1 × 30 cm) column.

If you use α-glucosidase or α-glucosidase-containing coozyme, it is hydrolyzed to glucose.

Example 2 In the manufacture of non-glutinous rice 30%

Except for using 30% non-glutinous rice, oligosaccharide kochujang was prepared in the same manner as in Example 1, and each component was quantified.

When using α-glucosidase or α-glucosidase containing coozyme, it is hydrolyzed to glucose.

Example 3 In the manufacture of non-glutinous rice 40%

Except for using 40% non-glutinous rice, oligosaccharide kochujang was prepared in the same manner as in Example 1, and each component was quantified.

When using α-glucosidase or α-glucosidase containing coozyme, it is hydrolyzed to glucose.

[Example 4] In the manufacture of glutinous rice 20%

Except for using 20% glutinous rice, oligosaccharide kochujang was prepared in the same manner as in Example 1, and each component was quantified.

When using α-glucosidase or α-glucosidase containing coozyme, it is hydrolyzed to glucose.

Example 5 When Producing With 30% Glutinous Rice

Except for using 30% glutinous rice, oligosaccharide kochujang was prepared in the same manner as in Example 1, and each component was quantified.

When using α-glucosidase or α-glucosidase containing coozyme, it is hydrolyzed to glucose.

Example 6 Preparation of 40% Glutinous Rice

Except for using 40% glutinous rice, oligosaccharide kochujang was prepared in the same manner as in Example 1, and each component was quantified.

When using α-glucosidase or α-glucosidase containing coozyme, it is hydrolyzed to glucose.

Example 7 Isooligosaccharide Production by α-glucosidase Addition

The 40% sugar content of kochujang prepared by the present invention and 60% maltose substrate were reacted for 4 hours by adding 1.4 unit / ml of Aspergillus awamori α-glucosidase at pH 6.2 and 37 ° C. The sugar produced was measured and shown in Table 7 below.

Comparative Example 1 Sugar Types and Contents of Commercial Gochujang

Commercially prepared kochujang was prepared by comparing the type and content of sugar contained with the following kochujang using the raw materials shown in Table 8. Samhwa Double Gochujang (200g); I. Ottogi Red Pepper Paste Gold (200g); All. Gochujang sesame powder made from delicacy rice (500 g); la. Samwon Suncho Gochujang Haechandle (200g); hemp. Miwon Jungwon Soon Gochujang (500g); And, bar. Delicacy Hometown Pepper Gold (1000g). The sugar quantification was carried out in the same manner as in Example 1, and the fractional quantification of maltose and sucrose was hydrolyzed by invertase (invertase, Candida utilis enzyme, 51.6 unit / mg), and the HPLC was calculated by the difference between before and after. .

As shown in Table 9, glucose (8.6 to 29%) and maltose (4.8 to 16.5%) were detected as main ingredients, maltotriose and fructose were detected as shown in Table 9 (see Table 9), and the total sugar content was 32.5. To 40.2%. The most commercially available red pepper pastes G and L were detected at 29.4% and 27.4, and were glycosylated using glucoamylase because there were few other components. Since glucoamylase hydrolyzes both α-1,4- and α-1,6-glucoside bonds, it hardly produces limit dextrins, which are bifidus activators, and the resulting limit dextrins also have high molecular weight and α- 1,4 binding, less active Bifidus bacteria. Commercial pepper pastes B, D and B were analyzed to be glycosylated with α-amylase because all maltose, glucose and maltotriose were detected. Since maltose was almost produced by saccharification with malt, it was judged that none of them had gochujang saccharified with malt (see Table 9). The marginal dextrin is the smallest (0.8%) of manufacturers, and the highest (6.52%) of manufacturers (I), and contains starch in addition to the manufacturer (A). Since there is very little limit dextrin in these commercially available kochujangs, it seems that the limit dextrin was almost hydrolyzed using strong α-amylase or glucoamylase. .

In conclusion, commercial Kochujang contains high concentration of 32.5 to 40.2% of sugar, and from the analysis results, it is judged that glucoamylase or strong α-amylase is used to increase the saccharification efficiency and sugar content.

Comparative Example 2 NMR Analysis of Limit Dextrin

Glucoamylase glycosylated kochujang; Manufacturer 'Ga', α-amylase glycosylated kochujang; The limit dextrin of kochujang prepared by the manufacturer 'D' and malt was purified, and ¹ H-NMR analysis was performed by dissolving 3 mg of limit dextrin in 1 ml of distilled water at 40 ° C. and 500 MHz using a Varian-UNITY 500 NMR Spectrometer. As a result of measuring the chemical shift using sodium-4,4-dimethyl-4-sila-pentane sulfonate as a standard, as shown in FIG. 'Ga' and 'da' both showed α-1,4- bonds and α-1,6- bonds, and the ratio of α-1,6- bonds to α-1,4- bonds of 'ga' 5: 1, Da means 9.1: 1. The limit dextrin of malt saccharified kochujang of the present invention was 4.5: 1, which had the highest bifidus activity. 'Ga' can be said to have the same effect as malt kochujang, but since the content is only 0.8%, the effect is insignificant, and since red pepper paste made from malt oil with 40% glutinous rice has a limit dextrin of 14.6%, the result is It is only a 1/18 effect of glutinous rice paste dextrin limit. 'D' is formed by incomplete hydrolysis, and the effect of limiting dextrin can be seen as half the level of limiting dextrin of maltoxed kochujang in terms of α-1,6-bond amount.

As described and demonstrated in detail above, the present invention increases the oligosaccharide content by using malt α-amylase and β-amylase as a glycating agent, and can maintain sugar content using α-glucosidase or α-glucosidase-containing coozyme. It provides a method for producing an oligosaccharide kochujang.

Claims (1)

(i) increasing the non-glutinous rice flour or glutinous rice flour in an amount of 20 to 40% in 100% by weight of the final product; (ii) to 100% of the final product by weight of the final product, the malt oil contained in the proportion of 4 to 10% extracted with water of about 50 to 70 ℃ and stirred, and then the α-glucosidase 1.0 to 2.0 unit / saccharifying 2 to 4 hours by adding ml or α-glucosidase-containing koji; And (iii) To 100% of the weight of the final product, pepper powder contained in the proportion of 5 to 15%, salt containing 5 to 15%, and buckwheat powder included in the proportion of 5 to 15%. Method for producing an oligosaccharide kochujang comprising a step of aging at room temperature.