How to make low-sugar red pepper paste and low-sugar red pepper paste prepared using it

Abstract

The present invention relates to a low-sugar gochujang prepared to contain beneficial components through lactic acid bacteria, particularly postbiotics which are dead cells, while preventing the progression of additional fermentation to prevent off-flavors and overflow of contents. More specifically, the invention relates to a method for manufacturing low-sugar gochujang and low-sugar gochujang prepared using the same, wherein a substitute sugar, dietary fiber, and lactic acid bacteria (dead cells) are mixed in a predetermined ratio to maximize the beneficial components of the lactic acid bacteria, thereby enabling the consumption of said beneficial components without loss through the low-sugar gochujang, and which is characterized by the prevention of adult diseases and chronic diseases due to the low-sugar content. By manufacturing a low-sugar gochujang with a structure similar to a fermented jam or fermented spread that maximizes beneficial components and is made with low sugar, the intake of beneficial insoluble dietary fiber is enhanced, while retaining the characteristics of lactic acid bacteria (postbiotics) and preventing the overflow of contents caused by the generation of off-flavor and fermentation gas, thereby activating the immune function of normal human cells to suppress the proliferation and recurrence of cancer cells, reducing blood sugar and blood cholesterol, and improving lipid metabolism to suppress the formation and accumulation of body fat.

Description

Technology Field

[0001] The present invention relates to a low-sugar gochujang prepared to contain beneficial components through lactic acid bacteria, particularly postbiotics which are dead cells, while preventing the progression of additional fermentation to prevent off-flavors and overflow of contents. More specifically, the invention relates to a method for manufacturing low-sugar gochujang and a low-sugar gochujang prepared using the same, wherein a substitute sugar, dietary fiber, and lactic acid bacteria (dead cells) are mixed in a predetermined ratio to maximize the beneficial components of the lactic acid bacteria (postbiotics), thereby enabling the consumption of the beneficial components without loss through the low-sugar gochujang, while preserving flavor and having characteristics of preventing adult diseases and chronic diseases due to the low-sugar content. Background Technology

[0003] Doenjang is a fermented and aged paste made primarily from soybeans. It is high in protein and fat content and is widely used as a favorite food when making stews and side dishes.

[0004] While traditional methods for manufacturing soybean paste and soy sauce vary by region, typically, meju soybeans are washed in clean water until no foam appears, soaked for a day, washed again under running water, and then boiled. The boiled soybeans are pounded in a mortar to form meju blocks; the meju blocks are placed on a thick layer of rice straw, and then layered with more straw to create layers. The fermented meju blocks are placed in an earthenware jar, and saltwater, chili peppers, licorice, and charcoal are added. After aging for about 50 days, the liquid is boiled once more and placed back into the jar for further aging, while the soybean paste is transferred to a separate jar for additional aging. In this process, the liquid becomes soy sauce, and the solids become soybean paste.

[0005] In addition, there is a type of gochujang that is ground from the state of the above-mentioned meju, mixed with meju powder, malt extract, rice flour, red pepper powder, salt, etc., and put into a jar to be aged.

[0006] Recently, traditional Korean fermented pastes such as soybean paste, red pepper paste, cheonggukjang, and soy sauce are gaining popularity as health foods due to the rising interest in health.

[0007] Furthermore, with the improvement in living standards resulting from economic development, there is a growing demand for functional sauces that consider not only taste but also health and nutrition. Additionally, driven by the K-Hallyu craze, there is an explosive increase in products that incorporate these sauces into global dining tables for convenient consumption.

[0008] Accordingly, methods are currently being developed to produce low-sugar gochujang using traditional fermented sauces, which is familiar to Western palates while maximizing beneficial components and having a structure similar to low-sugar fermented jams or spreads. Prior art literature

[0010] Republic of Korea Registered Patent Publication No. 10-2326975 The problem to be solved

[0011] The objective of the present invention is to provide a low-sugar gochujang and a method for manufacturing the same, which utilizes traditional fermented sauces to maximize beneficial components (postbiotics) while being familiar to the palates of Westerners, and has the characteristic of preventing the occurrence of off-flavors and the overflow of contents caused by the generation of fermentation gas. means of solving the problem

[0013] To achieve the above objective, the present invention may provide a method for manufacturing low-sugar gochujang comprising: a concentration step (S100) of mixing soy sauce (200), alcohol (300), substitute sugar (400), purified water (500), and dietary fiber (600) and heating at a temperature of 80 to 95 degrees for 5 to 15 minutes; a mixing step (S200) of adding and mixing meju powder (100), red pepper powder (700), and lactic acid bacteria (800) to a first mixture (10) produced through the concentration step (S100); and an aging step (S300) of aging a second mixture (20) produced through the mixing step (S300) at a temperature of 0 to 10 degrees for 24 hours or more.

[0014] Additionally, the soy sauce (200) blended in the above concentration step (S100) may be a soybean fermented soy sauce (210) fermented using salt and a koji made only from soybeans.

[0015] The substitute sugar (400) mixed in the above concentration step (S100) is preferably allulose (410).

[0016] Additionally, the dietary fiber (600) mixed in the above concentration step (S100) may be insoluble dietary fiber and may be indigestible maltodextrin (610).

[0017] It is preferable that the lactic acid bacteria (800) mixed in the above mixing step (S300) is a postbiotic (810).

[0018] In this case, the above postbiotics (810) may consist only of dead cells, excluding probiotics and prebiotics.

[0019] In this regard, the second mixture (20) is preferably composed of red pepper powder (700), substitute sugar (400), soy sauce (200), purified water (500), meju powder (100), alcohol (300), dietary fiber (600) and lactic acid bacteria (800) in a mass ratio of 8~12% : 10~20% : 20~35% : 25~35% : 5~10% : 0.5~2% : 2~4% : 0.1~0.5%.

[0020] In addition to the above method for manufacturing low-sugar gochujang, it is also possible to provide the low-sugar gochujang itself, which is manufactured by concentrating and mixing red pepper powder (700), substitute sugar (400), soy sauce (200), purified water (500), meju powder (100), alcohol (300), dietary fiber (600), and lactic acid bacteria (800).

[0021] In this case, it is preferable that the contents of the mixed red pepper powder (700), substitute sugar (400), soy sauce (200), purified water (500), meju powder (100), alcohol (300), dietary fiber (600) and lactic acid bacteria (800) be composed of a mass ratio of 8~12% : 10~20% : 20~35% : 25~35% : 5~10% : 0.5~2% : 2~4% : 0.1~0.5%.

[0022] Additionally, it is desirable that the above low-sugar gochujang further contain sun-dried salt. Effects of the invention

[0025] By manufacturing a low-sugar gochujang with a structure similar to a fermented jam or fermented spread that maximizes beneficial components and is made with low sugar, the intake of beneficial insoluble dietary fiber is enhanced, while retaining the characteristics of lactic acid bacteria (postbiotics) and preventing the overflow of contents caused by the generation of off-flavors and fermentation gases, thereby activating the immune function of normal human cells to suppress the proliferation and recurrence of cancer cells, reducing blood sugar and blood cholesterol, and improving lipid metabolism to suppress the formation and accumulation of body fat. Brief explanation of the drawing

[0027] FIG. 1 is a schematic diagram of a method for manufacturing low-sugar gochujang according to the present invention. Figure 2 is a graph showing the ratio of a mixture contained in low-sugar gochujang produced through the low-sugar gochujang manufacturing method according to the present invention. Specific details for implementing the invention

[0028] The present invention will be described in more detail below through examples. These examples are intended solely to explain the invention more specifically, and it will be obvious to those skilled in the art that the scope of the invention is not limited by these examples according to the gist of the invention.

[0030] FIG. 1 is a schematic diagram of a method for manufacturing low-sugar gochujang according to the present invention.

[0031] Referring to FIG. 1, it is possible to verify the manufacturing sequence of the low-sugar gochujang manufacturing method according to the present invention.

[0032] More specifically, the present invention may provide a method for manufacturing low-sugar gochujang comprising a concentration step (S100) of mixing soy sauce (200), alcohol (300), substitute sugar (400), purified water (500), and dietary fiber (600) and heating at a temperature of 80 to 95 degrees for 5 to 15 minutes; a mixing step (S200) of adding and mixing meju powder (100), red pepper powder (700), and lactic acid bacteria (800) to a first mixture (10) produced through the concentration step (S100); and an aging step (S300) of aging a second mixture (20) produced through the mixing step (S300) at a temperature of 0 to 10 degrees for 24 hours or more.

[0033] The reason for specifying the manufacturing process as described above is that when meju powder, chili powder, and lactic acid bacteria were added and heated and concentrated all at once, there was a problem with reduced color and flavor; however, when subjected to the separate manufacturing process described above, there was an effect of improved color and flavor.

[0034] Therefore, as a unique process of the present invention, it is desirable to maximize sensory properties by using a method of preserving flavor by mixing meju powder and red pepper powder after the heating process.

[0035] The above concentration step (S100) has the characteristic of providing stability of the manufactured product and an unpleasant residual sugar sensation by heating at 90 degrees for 10 minutes or more in a vacuum state.

[0036] In this case, there is a characteristic that the sugar content after concentration, i.e., Brix, is limited to 35 to 40 Brix.

[0037] In addition, it is desirable that the total mass after concentration is 75 to 85% of the total mass before concentration.

[0038] In this case, the soy sauce (200) blended in the above concentration step (S100) may be a soybean fermented soy sauce (210) made by fermenting a koji made only from soybeans and salt. In this case, the soybean fermented soy sauce (210) is a soy sauce that is distinguished from the commonly referred to "dark soy sauce" or brewed soy sauce. The term "soy sauce" generally refers to the above dark soy sauce or brewed soy sauce. Specifically, dark soy sauce refers to soy sauce that is usually aged for more than 5 years after fermenting a koji made by mixing steamed soybeans and roasted wheat flour in saltwater for more than 6 months. Brewed soy sauce refers to an improved soy sauce made in a brewery using defatted soybean flour, wheat, etc., rather than the traditional method of fermenting and aging a koji made from boiled soybeans in saltwater. General soy sauce, dark soy sauce, and brewed soy sauce, which are not soybean fermented soy sauce (210), contain starch such as wheat, and there is a problem that the sugar content of the soy sauce itself is high and can cause metabolic diseases. Therefore, in order to achieve the unique effect of the present invention, a koji powder composed of 100% soybeans and a soybean fermented soy sauce (210) manufactured using 100% soybeans are required.

[0039] The substitute sugar (400) to be mixed is allulose (410), and the dietary fiber (600) to be mixed is insoluble dietary fiber and preferably indigestible maltodextrin (610).

[0040] In this case, the dietary fiber (600) contains insoluble dietary fiber and soluble dietary fiber, and the dietary fiber (600) contained in the present invention is characterized as being insoluble dietary fiber, more specifically, indigestible maltodextrin (610).

[0041] Through this, it is possible to promote beneficial gut bacteria and improve gut health.

[0043] Additionally, the lactic acid bacteria (800) mixed in the above mixing step (S300) may be postbiotics (810).

[0044] In this case, it is preferable that the above postbiotics (810) consist only of dead cells, excluding probiotics and prebiotics.

[0045] The low-sugar gochujang, which is finally completed and divided using postbiotics (810) lactic acid bacteria composed only of dead cells excluding probiotics and prebiotics, has the characteristic that no additional fermentation process occurs while sealed, thereby preventing the occurrence of off-flavors and preventing the overflow of contents due to additional fermentation.

[0046] Furthermore, postbiotics (dead bacteria) refer to the secretions or dead state of lactic acid bacteria; they maintain a stable state with minimal changes even during heating processes, have a high absorption rate, and help improve the body's immunity after absorption.

[0047] In addition, compared to prebiotics, which have significantly lower amounts of bacteria and intake rates when consumed through the same manufacturing process relative to the input amount, when manufactured using this manufacturing process including postbiotics, they maintain a stable state with minimal changes in condition even during the heating process as described above, have a high absorption rate in the body, and help improve human immunity after absorption.

[0049] Figure 2 is a graph showing the ratio of a mixture contained in low-sugar gochujang produced through the low-sugar gochujang manufacturing method according to the present invention.

[0050] The above second mixture (20) may be composed of red pepper powder (700), substitute sugar (400), soy sauce (200), purified water (500), meju powder (100), alcohol (300), dietary fiber (600) and lactic acid bacteria (800) in a mass ratio of 8~12% : 10~20% : 20~35% : 25~35% : 5~10% : 0.5~2% : 2~4% : 0.1~0.5%.

[0051] Through such compositional ratios, as shown in the table below, compared to low-sugar gochujang with combination ratios deviating from the limitations of the above ratios, it maintains a balance of flavor upon consumption and preserves the excellent sensory qualities intended by the composition of the present invention, while maximizing the efficacy of low sugar and the supply and absorption of beneficial bacteria for intestinal health.

[0052] Test example red pepper powder Substitute party soy sauce purified water Meju powder spirits Dietary fiber Probiotics note Ratio % #1 8 16 30 35 6 1.5 3 0.5 The flavor of the finished gochujang diminishes, and a residual sweetness persists. Ratio % #2 14 10 30 35 6 1.5 3 0.5 The finished gochujang is somewhat thick and has a significant bitter taste. Ratio % #3 10 10 30 35 10 1.5 3 0.5 The balance of the finished gochujang is good, but the aroma of the meju is somewhat strong. Ratio % #4 8 12 30 35 10 1.5 3 0.5 The flavor of the finished gochujang is weak, while the flavor of the doenjang is strong. Ratio % #5 10 14 30 35 6 1.5 3 0.5 The finished gochujang has a good flavor balance, and the viscosity and residual sweetness of the paste are excellent.

[0054] In addition to this, it is also possible to provide low-sugar gochujang produced through the above manufacturing method.

[0055] In this case, the second mixture may further include solar salt.

[0057] Foregoing, specific parts of the present invention have been described in detail. It is evident to those skilled in the art that such specific descriptions are merely preferred embodiments and do not limit the scope of the invention. Accordingly, the actual scope of the invention is defined by the appended claims and their equivalents. Explanation of the symbols

[0058] 10 : First mixture 20 : Second mixture 100 : Meju powder 200 : Soy sauce 210 : Fermented soybean soy sauce 300 : Alcohol 400 : per substitute 410 : Allulose 500 : Purified water 600: Dietary fiber 610 : Indigestible maltodextrin 700 : Red pepper powder 800 : Lactic acid bacteria 810 : Postbiotics S100: Concentration stage S200: Mixing step S300: Aging stage

Claims

Claim 1 A method for manufacturing low-sugar gochujang comprising: a concentration step (S100) of mixing soy sauce (200), alcohol (300), substitute sugar (400), purified water (500), and dietary fiber (600) and heating at a temperature of 80 to 95 degrees for 5 to 15 minutes; a mixing step (S200) of adding and mixing meju powder (100), red chili powder (700), and lactic acid bacteria (800) to the first mixture (10) produced through the concentration step (S100); and an aging step (S300) of aging the second mixture (20) produced through the mixing step (S300) at a temperature of 0 to 10 degrees for 24 hours or more. Claim 2 A method for manufacturing low-sugar gochujang according to claim 1, wherein in the concentration step (S100), the soy sauce (200) mixed is a soybean fermented soy sauce (210) fermented using salt and a koji made only from soybeans. Claim 3 A method for manufacturing low-sugar gochujang according to claim 1, wherein the substitute sugar (400) mixed in the concentration step (S100) is allulose (410). Claim 4 A method for manufacturing low-sugar gochujang according to claim 1, wherein in the concentration step (S100), the dietary fiber (600) mixed is insoluble dietary fiber and is indigestible maltodextrin (610). Claim 5 A method for manufacturing low-sugar gochujang according to claim 1, wherein in the mixing step (S300), the lactic acid bacteria (800) mixed is postbiotics (810). Claim 6 In claim 6, the method for manufacturing low-sugar gochujang is characterized in that the above-mentioned postbiotics (810) consist only of dead cells, excluding probiotics and prebiotics. Claim 7 A method for manufacturing low-sugar gochujang according to claim 1, wherein the second mixture (20) is composed of red pepper powder (700), substitute sugar (400), soy sauce (200), purified water (500), meju powder (100), alcohol (300), dietary fiber (600), and lactic acid bacteria (800) in a mass ratio of 8~12% : 10~20% : 20~35% : 25~35% : 5~10% : 0.5~2% : 2~4% : 0.1~0.5%. Claim 8 Low-sugar gochujang prepared by concentrating and mixing red pepper powder (700), substitute sugar (400), soy sauce (200), purified water (500), meju powder (100), alcohol (300), dietary fiber (600), and lactic acid bacteria (800). Claim 9 In claim 8, the low-sugar gochujang is characterized in that the content of the mixed red pepper powder (700), substitute sugar (400), soy sauce (200), purified water (500), meju powder (100), alcohol (300), dietary fiber (600), and lactic acid bacteria (800) is composed of a mass ratio of 8~12% : 10~20% : 20~35% : 25~35% : 5~10% : 0.5~2% : 2~4% : 0.1~0.5%. Claim 10 In paragraph 8, low-sugar gochujang further containing solar salt

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