KR100860494B1 - Korean hot pepper paste containing herb extract and process for preparing the same - Google Patents

Abstract

A method of manufacturing herbal red pepper paste by adding an extract of Astragalus Root, Angelica Root and Acanthopanax Bark to roasted beef and red pepper paste is provided to improve storage quality of red pepper paste and to give medicinal efficacy. Herbal red pepper paste is prepared by the steps of: roasting cut beef at 90 to 100deg.C for 10 to 20min; mixing Astragalus Root, Angelica Root and Acanthopanax Bark in a weight ratio of 8:1:1 to 4:3:3, adding 5 to 10 times the volume of water, extracting at 90 to 100deg.C for 3 to 5hr and filtering; adding 20 to 30% by weight of the herbal extract to red pepper paste and the roasted beef and heating 90 to 100deg.C for 30 to 60min.

Description

Korean Hot Pepper Paste Containing Herb Extract and Process for Preparing the Same}

The present invention relates to herbal kochujang and a method for producing the same. More specifically, the present invention relates to a method for preparing herbal kochujang containing a mixture of Astragalus, Angelica and Ogapi and beef which can enhance the shelf life of kochujang including beef and herbal kochujang prepared by the above method.

Kochujang is a complex fermented seasoning that is rich in nutrients such as protein, fat, vitamins A and C, and is well-balanced with the sweetness of carbohydrate hydrolysis, the amino acid taste derived from soybean protein, the spicy taste of red pepper, and the salty salt. It is mainly used for cooking raw vegetables, vegetables, stewed foods, and grilled foods.

Typically, red pepper paste is prepared using red pepper powder, malt, glutinous rice powder, meju powder and salt as main ingredients. Looking at how to make red pepper paste using these ingredients, first kneading glutinous rice flour and steaming, and then mixed with meju powder and stir, and then saccharified and diluted, then mixed with red pepper powder and seasoned with salt It includes a process to make.

However, the traditional method of manufacturing red pepper paste has the advantage of maintaining the unique taste of red pepper paste and the manufacturing process is simple, but it is insufficient to satisfy the needs of the rapidly increasing variety of consumers and commerciality. Accordingly, a functional gochujang containing various ingredients for meeting the needs of various consumers is being developed.

For example, Japanese Patent Application Laid-Open No. 2003-0087317 discloses kochujang added with kelp powder and a manufacturing method thereof, and Japanese Patent Application Laid-Open No. 2003-0092402 discloses a manufacturing method of plum kochujang. 0019532 discloses a method for producing strawberry kochujang using starch syrup, and Patent Registration No. 332100 discloses bibimbap kochujang containing cooked beef and honey and a method of manufacturing the same. Patent Registration No. 458801 discloses beef and clam meat. Kochujang and a manufacturing method thereof are disclosed. Patent registration No. 520938 discloses a roasting kochujang including roasted beef and a manufacturing method thereof. Patent registration No. 739400 discloses that ginseng is added without sugar. Kochujang and its manufacturing method are disclosed.

Among the functional gochujangs developed in this way, various types of gochujangs including beef have been highly popular commercially because of their palatability, but there is a problem that the gochujangs containing beef have low storage characteristics. In other words, Kochujang itself has very good shelf life, but the beef contained in Kochujang is rancid over time, so there is a problem of shortening the storage period of Kochujang including this, but the solution to this problem is not developed at all. to be.

Therefore, the need to develop a functional gochujang that can improve the shelf life while including beef is constantly emerging.

Accordingly, the present inventors have made intensive research to develop a functional kochujang that includes beef while improving the shelf life, and when adding the extracts of Astragalus, Angelica and Ogapi to the kochujang containing beef, it prevents beef rancidity. It was confirmed that the storage performance of kochujang containing can be improved, and the present invention was completed.

After all, the main object of the present invention is to provide a method for producing herbal kochujang with improved shelf life.

Still another object of the present invention is to provide a herbal kochujang prepared by the above method.

The present invention provides a method for preparing herbal kochujang comprising a mixed extract of Astragalus, Angelica and Ogapi and beef which can enhance the shelf life of kochujang including beef, and the herbal kochujang prepared by the above method. According to the present invention, since it is possible to produce red pepper paste having high palatability and excellent storage properties, including beef, it will be able to contribute widely to the development of higher quality pepper paste products.

The present inventors search for ingredients that can enhance the shelf life of kochujang containing beef among various hydrothermal extracts of natural products, and each herbal hot water extract of Astragalus, Angelica or Ogapi can enhance the shelf life of kochujang containing beef. It was confirmed that when using the hydrothermal extract of the mixture of the respective herbs, it was confirmed that can improve the shelf life of kochujang containing beef to a higher level.

Therefore, as a result of searching for the mixing ratio of Astragalus, Angelica and Ogapi which can enhance the shelf life of Kochujang containing beef to the highest level, Astragalus, Angelica and Ogapi are preferably 8: 1: 1 to 4: 3: 3 (w / w / w), most preferably 6: 3: 1 (w / w / w), using a hydrothermal extract of the mixture can enhance the shelf life of kochujang containing beef to the highest level. It was confirmed that there is. In addition, as a result of searching for the most preferred amount of hot water extract, it was found that it is preferable to add 20 to 30% (w / w) to the kochujang with respect to the weight of beef contained in the kochujang.

Thus, the present inventors named the kochujang containing the mixed hydrothermal extract and beef of the Astragalus, Angelica and Ogapi was called "herbal kochujang".

After all, the method for producing herbal red pepper paste of the present invention (ⅰ) step of roasting the fine beef; (Ii) Astragalus, Angelica and Ogapi were mixed from 8: 1: 1 to 4: 3: 3 (w / w / w), and hot water extracted, then filtered to obtain a filtrate and dried to obtain an herbal extract. Process of doing; And (iii) mixing and heating 20-30% (w / w) of the herbal extract with respect to red pepper paste, the roasted beef and the roasted beef. At this time, the beef is not particularly limited to this, but preferably roasted by heating for 10 to 20 minutes at 90 to 100 ℃, hot water extraction is not particularly limited to this, a mixture of Astragalus, Angelica and Ogapi, 5 for the volume of the mixture To 10 times the water is added, it is preferably carried out by heating at 90 to 100 ℃ for 3 to 5 hours, the filtrate is not particularly limited to this, it is preferable to dry by spray drying, hot air drying or lyophilization , Roasted beef is not particularly limited to this, but is preferably mixed at a rate of 20 to 30% (w / w) with respect to the weight of kochujang, kochujang, roasted beef and herbal extracts are not particularly limited, but 90 to 100 Heating at 30 ° C. for 30 to 60 minutes is preferred.

Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are only for illustrating the present invention more specifically, it will be apparent to those skilled in the art that the scope of the present invention is not limited by these examples in accordance with the gist of the present invention. .

Example 1 Search for Ingredients That Can Enhance the Shelf Life of Kochujang Containing Beef

Example 1-1 : Search for ingredients that can enhance the shelf life of kochujang containing beef using hot water extract of herbs

Beef was chopped and 100g of beef was roasted for 20 minutes in a frying pan heated to 100 ° C. 300 g of red pepper paste was added to 100 g of the roasted beef, which was then roasted for 40 minutes in a frying pan heated to 100 ° C. to obtain red pepper paste (control group) containing beef.

In addition, 300 g of red pepper paste was added to 100 g of the roasted beef, and then 30 g of hot water extracts of Gardenia, Astragalus, Longan meat, Baekchul, Angelica, Licorice, Ginseng, Ogapi, Sewao and Cornus milk were added to a 100 ° C. in a frying pan heated to 100 ° C. Roasted for 40 minutes to obtain each gochujang, they were stored at 25 ℃ for 50 days, was checked for rancidity at 5 days intervals (see Table 1). At this time, the hydrothermal extract of the natural product was obtained by dipping 200 g of each natural product in 1 L of water, heating at 90 ° C. for 4 hours, and then filtering the filtrate to obtain a filtrate, which was spray dried at 70 ° C.

Comparison of the Shelf-life of Kochujang Containing Natural Extracts and Beef over Time Natural product extract Elapsed Time (Days) 5 10 15 20 25 30 35 40 45 50 Control Gardenia Astragalus Yongan Meat White Extract Angelica Licorice Ginseng Ogapi Sewao Cornus O O O O O O O O O O O O X X O O X O X O O O O X X O X X O X X O X X X X O X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X

O: not rancid, X: not rancid

As shown in Table 1, Kochujang containing hot water extracts of Angelica, Astragalus and Ogapi was not rancid for 15 to 20 days at room temperature (25 ℃), 5 to 10 Kochujang containing the remaining hydrothermal extracts, including the control After days, everyone was found to be rancid.

Example 1-2 : Comparison of the Shelf-life Enhancement of Kochujang Containing Beef Using a Mixture of Astragalus, Angelica and Ogapi Hot Water Extracts

Mixtures of the hot water extracts of Angelica, Astragalus and Ogai determined in Example 1-1 were added to the control group to prepare each experimental group, and their rancidity was confirmed over time.

That is, 300 g of red pepper paste was added to 100 g of roasted beef obtained in Example 1-1, and then Experimental Group 1, 30 g of Dong-gu hot water extract 30g, and 30 g of Ogapi hot water extract were added thereto to 30 g of hot water extract of Angelica vulgaris and 30 g of Astragalus extract respectively. Prepared Experiment Group 2, Experimental Group 3 to which 30g of hydrothermal extract of Astragalus and 30g of hydrothermal extract of Ogapi were added, and Experimental Group 4 to which 30g of hydrothermal extract of Donkey was added, 30g of Astragalus of Astragalus and 30g of hydrothermal extract of Agapi were prepared, respectively, and this was 100 ° C. Each hot pepper paste was obtained by roasting for 40 minutes in a heated frying pan, and they were stored at 25 ° C. for 50 days, and the rancidity was checked at 5 days intervals from the time of 15 days (see Table 2).

Comparison of the Shelf-life of Hot Pepper Extracts Containing Beef and Hot Water Extract of Astragalus, Angelica and Ogapi and Beef over Time Experimental group Elapsed Time (Days) 15 20 25 30 35 40 45 50 Control group Experiment 1 Experiment 2 Experiment 3 Experiment 4 X O O O O X O O O O X O X O O X X X X O X X X X X X X X X X X X X X X X X X X X

O: not rancid, X: not rancid

As shown in Table 2, rather than the hot pepper paste (Experimental Group 1 to 3) added by mixing each of the hot water extracts of Astragalus, Angelica, and Ogapi, each of them was found to have the best storage performance of the red pepper paste (Experimental Group 4). there was.

Example 2 Determination of the content ratio of the hydrothermal extract that can improve the shelf life of kochujang containing beef

From the results of Example 1-2, it was confirmed that the mixed hot water extract of Astragalus, Angelica and Ogapi can effectively improve the shelf life of kochujang including beef, and to determine the optimum mixing ratio thereof.

First, 200 g of the mixture of Astragalus, Angelica and Ogapi mixed in various ratios were immersed in 1 L of water, heated at 90 ° C. for 4 hours, and then filtered to obtain a filtrate, which was spray dried at 70 ° C. to obtain Hot water extract was obtained. Subsequently, 300 g of red pepper paste was added to 100 g of roasted beef obtained in Example 1-1, and then each of the hot water extracts obtained above was added to each of the hot water extracts, which were then roasted for 40 minutes in a frying pan heated to 100 ° C. to obtain each red pepper paste. While these were stored at 25 ° C. for 50 days, the presence of rancidity was checked at 5 day intervals from the time 25 days passed (see Table 3).

Comparison of Shelf-life of Kochujang Containing Beef with Mixing Ratio of Astragalus, Angelica and Ogapi Mixing ratio of Astragalus, Angelica and Ogapi (w / w / w) Elapsed Time (Days) 25 30 35 40 45 50 Control group 8: 1: 1 1: 8: 1 1: 1: 8 7: 2: 1 7: 1: 2 2: 7: 1 1: 7: 2 2: 1: 7 1: 2: 7 6: 3: 1 6: 2: 2 6: 1: 3 3: 6: 1 2: 6: 2 1: 6: 3 3: 1: 6 2: 2: 6 1: 3: 6 5: 4: 1 5: 3: 2 5: 2: 3 5: 1: 4 4: 5: 1 3: 5: 2 2: 5: 3 1: 5: 4 4: 1: 5 3: 2: 5 2: 3: 5 1: 4: 5 4: 2: 4 4: 3: 3 4: 4: 2 2: 4: 4 3: 4: 3 3: 3: 4 X O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O X O X X O O X X X X O O O X O O O O O O O O O O O O O O O O O O O O O O X O X X O O X X X X O O O X X X X X X X O O X X X X X X X X X X O X X X X X O X X O O X X X X O O O X X X X X X X O O X X X X X X X X X X O X X X X X X X X X X X X X X O X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X X

O: not rancid, X: not rancid

As shown in Table 3, the mixing ratios of Astragalus, Angelica and Ogapi are 8: 1: 1, 7: 2: 1, 7: 1: 2, 6: 3: 1, 6: 2: 2 :, 6: 1: 3, 5: 3: 2, 5: 2: 3 and 4: 3: 3 (w / w / w) have good storage properties, especially when 6: 3: 1 (w / w / w), Since it was found that the shelf life was the best, it was confirmed that the preferred mixing ratio of Astragalus, Angelica and Ogapi was 8: 1: 1 to 4: 3: 3 (w / w / w).

Thus, the inventors named the hydrothermal extract of the mixture of Astragalus, Angelica and Ogapi from 8: 1: 1 to 4: 3: 3 (w / w / w) as "herbal extract".

Example 3 Determination of the Amount of Herbal Extract

To determine the optimal content of the herbal extract determined in Example 2, which can enhance the shelf life of kochujang containing beef.

First, 200 g of the mixture of Astragalus, Angelica and Ogapi mixed at a ratio of 6: 3: 1 (w / w / w) was immersed in 1 L of water, heated at 90 ° C. for 4 hours, and then the filtrate was filtered. This was spray dried at 70 ° C. to obtain an herbal extract.

Subsequently, the roasted beef obtained in Example 1-1 was added to 300 g of red pepper paste in different amounts, and then the hot water extracts obtained were added in different amounts, which were roasted for 40 minutes in a frying pan heated to 100 ° C., respectively. Kochujang was obtained, and these were stored at 25 ° C. for 50 days, and the rancidity was checked at 5 day intervals from the 25th day elapsed (see Table 4).

Comparison of the Shelf-life of Kochujang Containing Beef with Different Herb Extracts Beef Content (g) Herb Extract Content (g) Elapsed Time (Days) 25 30 35 40 45 50 60 60 60 60 90 90 90 90 120 120 120 120 150 150 150 150 150 150 6 12 18 24 9 18 27 36 12 24 36 48 15 30 45 60 75 90 O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O O X O O O X O O O X O O O X X X O O O X O O O X O O O X O O O X X X X O O X X O O X X O O X X O O X X X X X O X X X X X X X X X X X X X X X X X X

O: not rancid, X: not rancid

As shown in Table 4, it was found that the content of the herbal extract that can prevent rancidity of gochujang is changed according to the content of beef contained in gochujang. That is, when 45 days have elapsed, when the content of beef is 150g, kochujang containing beef is rancid even though 60g of herbal extract is added, whereas when the content of beef is 60g, 12g of herbal extract is added. Since kochujang containing beef was not rancidated, it was found that the content of the herbal extract that can prevent rancidity of kochujang containing beef is dependent on the content of beef contained in the kochujang.

Overall, kochujang added 10% (w / w) herbal extract to the weight of beef was preserved for 30 days, whereas kochujang added 20 to 30% (w / w) of herbal extract to the weight of beef It was preserved for 45 days, and even if more than 40% (w / w) of the herb extract was added, the content of the herb extract was not preserved for 45 days or more. 30% (w / w) was found.

On the other hand, when the content of beef contained in kochujang is 20 to 40% (60 to 120 g), 20 to 30% (w / w) herbal extract was added to the weight of beef to preserve kochujang for 45 days. When the content of beef is 50% (150g), 20-30% (w / w) of the herb extract can preserve kochujang for 35 days, and the herbal extract is 60% by weight of beef. The addition of% (90 g) could only preserve 45 days. However, kochujang added with 60% of the herb extract to the weight of beef had too strong a bitter taste of the herb and could not be used for food. Therefore, it was found that the preferred content of beef contained in kochujang is 20 to 30% (w / w) based on the weight of kochujang.

Claims (7)

(Iii) roasting the fine beef; (Ii) Astragalus, Angelica and Ogapi were mixed from 8: 1: 1 to 4: 3: 3 (w / w / w), and hot water extracted, then filtered to obtain a filtrate and dried to obtain an herbal extract. Process of doing; And, (Iii) mixing and heating 20-30% (w / w) of the herb extract with respect to red pepper paste, the roasted beef and the roasted beef, a method for producing herbal red pepper paste. The method of claim 1, Beef is roasted by heating for 10 to 20 minutes at 90 to 100 ℃ Method of manufacturing herbal gochujang. The method of claim 1, Hot water extraction is carried out by mixing Astragalus, Angelica and Ogapi, adding 5 to 10 times water to the volume of the mixture, and then heating at 90 to 100 ℃ for 3 to 5 hours. Method of manufacturing herbal gochujang. The method of claim 1, The filtrate is dried by spray drying, hot air drying or lyophilization. Method of manufacturing herbal gochujang. The method of claim 1, Roasted beef is characterized in that mixing at a rate of 20 to 30% (w / w) with respect to the weight of red pepper paste Method of manufacturing herbal gochujang. The method of claim 1, Gochujang, roasted beef and herbal extracts are characterized in that heated for 30 to 60 minutes at 90 to 100 ℃ Method of manufacturing herbal gochujang. Herbal hot pepper paste prepared by the method of claim 1, comprising hot water extract and roasted beef of a mixture of Astragalus, Angelica and Ogapi in a 8: 1: 1 to 4: 3: 3 (w / w / w).