KR101299554B1 - Manufacturing method for glutinous rice gochujang containing evening primrose extracts and glutinous rice gochujang thereof - Google Patents

Abstract

The present invention relates to a method for producing a glutinous rice gochujang containing evening primrose extract and glutinous rice pepper prepared by this, (a) adding glutinous rice water to glutinous rice to make glutinous rice; (b) preparing a glutinous rice Sikhye by fermenting after mixing the evening primrose and malt powder in the glutinous rice scotch rice; (c) filtering and boiling the glutinous rice Sikhye to prepare glutinous rice malt; (d) mixing the glutinous rice malt by adding buckwheat flour, red pepper powder, salt and evening primrose enzyme; And (e) fermentation aging the mixture; to provide a method of producing a Evening Primrose extract containing glutinous rice and red pepper paste prepared by this.

Description

Manufacturing method of glutinous rice gochujang containing evening primrose extract and glutinous rice gochujang prepared by the same

The present invention relates to a method for producing glutinous rice gochujang containing evening primrose extract and glutinous rice gochujang prepared thereby. More specifically, the present invention relates to a method for preparing evening primrose-containing glutinous rice pepper, which is effective in the treatment of atopic dermatitis with the addition of evening primrose enzyme and evening primrose, and the glutinous rice paste prepared by the same.

Gochujang is fermented with starch, red pepper powder, salt, and buckwheat flour as main ingredients. It is used as a favorite food of Koreans when making stew and side dishes. As starch, glutinous rice flour, non-glutinous rice flour, barley flour, flour, etc. have been used. Gochujang made with glutinous rice flour is considered to be the best taste and quality.

Traditional kochujang is made by boiling glutinous rice or non-glutinous rice flour in a shiru, then mixing about 20% of boiled soybeans to make chunks and making them through natural fermentation and drying in the same way as conventional soybean meju. Mix the buckwheat flour with glutinous rice and mix it with a suitable amount of water to make the dough, and then cover it in a warm room so that the dough becomes thin. Add red pepper powder and salt to the jar, and put it in a jar and leave it for a certain period of time in the sun to mature.

On the other hand, with the improvement of living standards due to economic development, the demand for functional foods considering not only taste but also health and nutrition has increased, and the method of manufacturing foods or food ingredients, which are known to be useful, is added to kochujang. to be. For example, Korean Patent Publication No. 2001-0085103, which adds mushrooms to Kochujang, Korean Patent Publication No. 2003-0070561, which adds red ginseng to Kochujang, and Korean Patent Publication No. 10-2008-0009793, which add Schisandra chinensis to Kochujang Etc.

On the other hand, Evening Primrose (Oenothera odorata) is a biennial plant of the family Pinaceae, whose extract is known to be composed of unsaturated fatty acids such as linoleic acid, gamma-linolenic acid and oleic acid (Jaocs., Vol. 61, March 1984). (月 약 草) is a medicine called cold when the fever is high and there is a sore throat. Seeds are known as moon dogs (月 見 子) and have been used for hyperlipidemia. In particular, gamma-linolenic acid has been of interest because of the scientifically proven excellent therapeutic effect against various adult diseases and atopic dermatitis. Various functional foods containing evening primrose extract are commercially available, but there are almost no red pepper paste prepared by adding it. Accordingly, the present inventors intend to provide a glutinous rice pepper paste that is beneficial to health by including a useful component of evening primrose extract.

It is an object of the present invention to provide a method for preparing a Evening Primrose Extract-containing glutinous red pepper paste with improved taste and aroma.

It is another object of the present invention to provide a method for preparing evening primrose red pepper paste containing glutinous rice extract which is effective in improving atopic dermatitis.

Still another object of the present invention is to provide a glutinous rice paste prepared by the above method.

One aspect of the present invention relates to a method for producing evening primrose extract containing glutinous rice pepper. Method for producing a glutinous rice pepper paste containing the Evening Primrose Flower step (a) to make a glutinous rice walnut rice by adding the Evening Primrose water to the glutinous rice; (b) preparing a glutinous rice Sikhye by fermenting after mixing the evening primrose and malt powder in the glutinous rice scotch rice; (c) filtering and boiling the glutinous rice Sikhye to prepare glutinous rice malt; (d) mixing the glutinous rice malt by adding buckwheat flour, red pepper powder, salt and evening primrose enzyme; And (e) fermenting the mixture.

The evening primrose may be dried in the evening primrose petals in water.

140 to 160 parts by weight of evening primrose water may be added to 100 parts by weight of the glutinous rice in the step (a).

In the step (b), 180 to 210 parts by weight of evening primrose water and 17 to 19 parts by weight of malt powder may be added with respect to 100 parts by weight of glutinous rice walnut.

With respect to 100 parts by weight of glutinous rice malt in the step (d), 17-19 parts by weight of buckwheat flour, 68-70 parts by weight of red pepper powder, 27-29 parts by weight of salt may be added lastly 17-19 parts by weight of evening primrose enzyme .

Evening primrose enzyme (d) in step (d) may be mixed 11 to 13 months by filtration after mixing the evening primrose and sugar in a 1: 1 to 1: 1.2 weight ratio by filtration for 90 to 100 days.

Another aspect of the present invention relates to a glutinous red pepper paste, which is prepared by the method for producing the evening primrose extract-containing glutinous red pepper paste.

Evening primrose red pepper paste containing glutinous rice extract prepared in accordance with the manufacturing method of the present invention has a better taste and aroma than conventional glutinous red pepper paste, and the evening primrose extract is included to provide a new product beneficial to health that is effective in improving atopic skin and blood circulation. It is also useful for increasing farm income.

The preparation method of the evening primrose extract-containing glutinous red pepper paste according to the present invention will be described in detail.

Here, unless otherwise defined in the technical terms and the scientific terms used, those having ordinary skill in the art to which the present invention belongs have the same meaning as commonly understood by those skilled in the art.

Repeated descriptions of the same technical constitution and operation as those of the conventional art will be omitted.

Red pepper powder serves to provide inherent physiological activity, color and spicy taste in red pepper paste, and it is dried red pepper and pulverized and powdered. Dry ones can be used.

Metheng powder serves to provide the peculiar taste and flavor while aging gochujang, and it refers to the dried and ground granulated meju prepared by a conventional method, and in the present invention, dried meju prepared directly by traditional method It can be used by grinding it directly or by purchasing commercially available buckwheat flour.

Malt (also known as malt) serves to provide flavor, flavor, etc., while providing red pepper paste with viscosity, color, and sweetness. Malt powder used in the present invention is made of powder after pouring water on barley, drying the shoots, and preferably drying the shoots by watering the barley. This is because using the barley is rich in saccharifying enzyme, weak smell due to foreign substances, and its own flavor and aroma is excellent.

The salt serves as a salty and salty salt of the intestine in the glutinous red pepper paste of the present invention.

Evening primrose enzyme is prepared by mixing the evening primrose and sugar in a weight ratio of 1: 1 to 1: 1.2, and aged for 90 to 100 days, and then further aged in a jar for 11 to 13 months.

Evening primrose petals may be concerned by adding 2 to 3 parts by weight of evening primrose petals with respect to 100 parts by weight of hot water after the natural drying of the evening primrose petals for two to three weeks. At this time, the hot water refers to water that meets the drinking standards under the Ministry of Health, and generally boiled by heating water such as purified water, sterile water, anionized water or tap water, rock water, bottled water, weak water, etc. It is preferable to use hot water of about 40 ~ 70 ℃ so that extraction is smooth. When using Evening Primrose water prepared by the above method has the effect of improving the taste and aroma of gochujang.

Hereinafter, a step-by-step description of the preparation method of evening primrose extract glutinous rice pepper according to the present invention.

(1) glutinous rice

After immersing 100 parts by weight of glutinous rice by adding 140 to 160 parts by weight of evening primrose water with respect to 100 parts by weight of glutinous rice by steaming to prepare a glutinous rice. At this time, the glutinous rice is prepared by steaming after soaking for 11 to 13 hours. When the evening primrose is added less than 140 parts by weight, the above-mentioned effect is reduced, and when used in excess of 160 parts by weight can not be used in an amount sufficient to require other essential components such as red pepper powder, buckwheat flour, within the range of use Preference is given to using at.

(2) Glutinous rice Sikhye manufacturing process

To prepare glutinous rice Sikhye by mixing steamed evening primrose water 180 ~ 210 parts by weight and malt powder 17 ~ 19 parts by weight with respect to 100 parts by weight of glutinous rice boiled rice.

(3) glutinous rice malt production process

Rub the glutinous rice Sikhye sieved sieve and squeeze tightly squeezed out and crushed the chopped, then pour out only the water. Mix with respect to 100 parts by weight of glutinous rice Sikhye and boil by heating for 4 to 5 hours at medium heat.

(4) mixing process

With respect to 100 parts by weight of glutinous rice malt produced by the above process, red pepper powder 68-70 parts by weight, buckwheat powder 17-19 parts by weight, salt 27-29 parts by weight and the evening primrose enzyme 17-19 parts by weight is added uniformly Mix. At this time, if less than 17 parts by weight of mew powder is added, the above-described effect is reduced, and when used in excess of 19 parts by weight, the taste and aroma of glutinous rice malt of the glutinous rice malt is reduced by the taste and aroma of dark meju, and red pepper powder is 68 weight If the amount is less than 27 parts by weight, the above-mentioned effect is reduced and if it exceeds 70 parts by weight, other essential components are not used sufficiently. If the salt is less than 27 parts by weight, the above-mentioned effect is reduced. The taste of the intestines becomes too salty. In addition, if the evening primrose enzyme is used in less than 17 parts by weight, the above-mentioned effect is reduced, and if it exceeds 19 parts by weight, it is impossible to use other essential components.

(5) aging process

Put about 8 parts of the immature glutinous red pepper paste in a jar, and covered with a thin cloth or mesh on top of it and matured in sunlight for 90-100 days at room temperature of 25-30 ℃. This is because ripening within the above temperature range has better taste of red pepper paste than fermented red pepper paste. In addition, if the aging within less than 90 days within the above temperature range, red pepper powder still remains so that the taste of red pepper paste is reduced, it is preferable to ship the fermented 90 to 100 days in terms of taste and cost reduction. The glutinous red pepper paste is stored in the shade, and the shelf life is preferably one year from the date of manufacture. This is because the taste and quality of gochujang are altered after one year from the date of manufacture.

According to the manufacturing method of glutinous rice red pepper paste according to the present invention, with respect to 100 parts by weight of glutinous rice, red pepper powder 68-70 parts by weight, buckwheat powder 17-19 parts by weight, salt 27-29 parts by weight, malt powder 17-19 parts by weight, evening primrose 17 to 19 parts by weight of enzyme, may be prepared from 320 to 370 parts by weight of evening primrose.

Still another aspect of the present invention relates to a glutinous rice pepper paste, which is prepared by the method for producing the evening primrose extract-containing glutinous rice pepper paste. The glutinous red pepper paste prepared by the method of the present invention has a better taste and aroma than the existing glutinous red pepper paste, and it includes evening primrose extract, which can provide a new product beneficial to health, which is effective in improving atopic skin and blood circulation, and farmhouse. It is also useful for increasing profits.

Hereinafter, the present invention will be described in more detail by way of specific examples. However, it should be understood that the present invention is not limited by the following examples, and that various changes and modifications can be made within the spirit and scope of the present invention.

Example

1. Evening Primrose Water and Evening Primrose Enzyme Preparation

Evening primrose petals were dried in the sun for 3 weeks in daylight and added 2 parts of evening primrose petals to 100 parts by weight of water at 60 ° C. The enzyme was aged for one year in a jar through a sieve.

2. Manufacture of glutinous rice

After washing 1.6kg of glutinous rice three times and soaking for 12 hours, 2.5kg of evening primrose water was added to prepare glutinous rice and gourd rice using an electric rice cooker.

3. Manufacture of glutinous rice

Evening primrose water 3.5kg and malt powder 300g to the glutinous rice boiled rice was fermented for 8 hours using an electric rice cooker.

4. Manufacture of glutinous rice malt

Rub the glutinous rice Sikhye sieved through a clear sieve and boiled for 4 hours at medium heat.

5. Manufacture of Gochujang

To the mixing ratio of each material shown in Table 1 below, red pepper powder, buckwheat flour, salt were added to the glutinous rice malt, and the evening primrose enzyme was added and mixed. And, after homogenizing the mixed red pepper paste using a chopper, put about 8 parts in a jar and covered with a cloth, and aged for 90 days at 25 ~ 27 ℃ to prepare a red pepper paste.

Comparative Example

It was carried out in the same manner as in Example except that Evening Primrose and Evening Primrose enzyme.

Raw materials Example Comparative Example Content (kg) Glutinous rice 1.6 kg 1.6 kg chili powder 1.1kg 1.1kg Macaroni powder 0.3kg 0.3kg saline 0.45 kg 0.45 kg Malt powder 0.3kg 0.3kg Evening Primrose Enzyme 0.3kg - Evening primrose 6.0kg -

Experimental Example 1

In this experimental example, the sensory test was performed on the glutinous rice kochujang prepared in the examples, and the glutinous rice kochujang prepared in the comparative example. The sensory test was performed on 30 trained sensory test personnel as a ranking test. The sensory test was performed on four scales including color, aroma, taste, and overall preference. The results were as shown in Table 2 below.

Item Example Comparative Example color 6.3 6.0 incense 7.5 6.8 flavor 7.3 6.5 Overall preference 7.1 6.5

As shown in Table 2 above, the preference of Kochujang of the present invention was high in all items, and in particular, the preference was very high in overall preference.

Experimental Example 2

In order to confirm the effect of improving atopic dermatitis according to the present invention, 20 g of red pepper paste according to an embodiment of the present invention is used once a day for 20 patients who have atopic dermatitis over 2 years as atopic patients 5 to 30 years old. After 60 days of ingestion, the effect of atopy was examined. The results were as shown in Table 3 below.

Item Atopic condition improvement Very relaxed 9 Slightly relaxed 4 No change 7 system 20

As shown in Table 3, it was confirmed that the relief of atopic dermatitis due to gamma linolenic acid contained in evening primrose enzyme contained in the present invention.

Simple modifications or changes of the present invention can be easily carried out by those skilled in the art, and all such modifications or changes can be seen to be included in the scope of the present invention.

Claims (7)

(a) adding the evening primrose to the glutinous rice to make a glutinous rice boiled rice;
(b) preparing a glutinous rice Sikhye by fermenting after mixing the evening primrose and malt powder in the glutinous rice scotch rice;
(c) filtering and boiling the glutinous rice Sikhye to prepare glutinous rice malt;
(d) mixing the glutinous rice malt by adding buckwheat flour, red pepper powder, salt and evening primrose enzyme; And
(e) fermenting the mixture;
Method of producing a Evening Primrose extract containing glutinous red pepper paste comprising a.
The method of claim 1,
The evening primrose water is a method for producing a evening primrose flower-containing glutinous red pepper paste, characterized in that by drying the evening primrose petals.
The method of claim 1,
The method of producing a evening primrose-containing glutinous red pepper paste, characterized in that 140 to 160 parts by weight of evening primrose water relative to 100 parts by weight of the glutinous rice in the step (a).
The method of claim 1,
Method for producing a evening primrose flower-containing glutinous red pepper paste, which is added to 180 ~ 210 parts by weight of the evening primrose water and 17 to 19 parts by weight of malt powder with respect to 100 parts by weight of glutinous rice walnut in step (b).
The method of claim 1,
In the step (d), with respect to 100 parts by weight of glutinous rice malt, 17-19 parts by weight of buckwheat flour, 68-70 parts by weight of red pepper powder, 27-29 parts by weight of salt are added, and lastly, evening primrose enzyme 17-19 parts by weight is added. Method of producing evening primrose-containing glutinous red pepper paste.
The method of claim 1,
The evening primrose enzyme in the step (d) is mixed with evening primrose and sugar in a weight ratio of 1: 1 to 1: 1.2 and then aged for 90 to 100 days, filtered to produce a evening primrose-containing glutinous red pepper paste, characterized in that aged for 11 to 13 months.
Glutinous rice pepper, characterized in that produced by the manufacturing method according to any one of claims 1 to 6.