Gochujang containing black rice and seaweed, and its manufacturing method

Traditional gochujang enhanced with germinated black rice saccharified liquid and sporophyll for improved anti-inflammatory and antioxidant properties

This technology involves an anti-inflammatory and antioxidant gochujang and its manufacturing method, where sporophyll is added to a saccharified liquid made from germinated black rice, along with red pepper powder, meju powder, and salt, before fermentation. The sporophyll is added in a specific ratio relative to the saccharified liquid in the form of powder or hot water extract.

The gochujang market has reached saturation due to standardized, mass-produced products from large corporations, creating a need for differentiated product development to compete in global markets. While seaweed is known for being rich in minerals and effective in preventing lifestyle diseases, and black rice possesses various physiological activities, their application in gochujang is rare, leading to limited utilization of local biological resources.

This technology creates a base rich in sugars and amino acids by saccharifying germinated black rice in malt water, and enhances both flavor and functionality by fermenting it with fucoidan-rich sporophyll. The mixing ratios for red pepper powder, meju powder, and salt are standardized based on the saccharified liquid, ensuring reproducible production. Applicable to regional functional sauces, premium export gochujang, and products utilizing byproducts from seaweed processors, this method adds value to often-discarded sporophyll while enabling the creation of new, health-focused sauce products.

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Key Features:

• Anti-inflammatory and antioxidant gochujang containing germinated black rice and sporophyll, with a sporophyll content of 1 to 5 wt% relative to the total weight of the saccharified liquid
• Step of preparing a saccharified liquid by mixing water and malt powder, removing the malt powder, and adding germinated black rice
• Step of adding red pepper powder, meju powder, salt, and sporophyll to the prepared saccharified liquid and fermenting the mixture
• Gochujang containing 10 to 20 wt% red pepper powder, and 5 to 15 wt% each of meju powder and salt, relative to the saccharified liquid

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This invention was developed with support from the Ministry of Education, Science and Technology for the development and commercialization of high-functionality black rice gochujang using seaweed.

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