KR100318996B1 - Continuous sterilizing·drying method for red pepper and the installation thereof - Google Patents

Abstract

The present invention relates to a method and apparatus for manufacturing sanitary and dried red pepper by continuous sterilization and drying of raw red pepper, comprising: pretreatment steps such as screening of red pepper and removal of stalks; A washing step for removing foreign substances and residual pesticides from the surface of red pepper and sterilizing the surface; Cutting and main sterilizing the washed red pepper; First drying and rapidly freezing the chopped and first dried peppers; Secondary drying and commercializing the first dried and rapidly frozen pepper.

As the drying process of red pepper according to the present invention is repeated washing and sterilizing process, there is no fear of hygiene problems caused by conventional dry pepper, and the storage and preservation of raw materials are improved by including the fast freezing process, so that sanitary disinfection at any time of the year · It is possible to provide dry pepper, and by being configured to carry out the process continuously, there is a feature that can provide a good amount of hygienic sterilization, dry pepper in large quantities at low cost.

Therefore, the sterilized and dried pepper provided in accordance with the present invention can be used as a product itself, as well as ramen soup, kimchi production, group meal, table seasoning, can be used for the manufacture of red pepper paste.

Description

Method for manufacturing sanitary and dried red pepper by continuous sterilization and drying of raw red pepper and its apparatus {CONTINUOUS STERILIZING / DRYING METHOD FOR RED PEPPER AND THE INSTALLATION THEREOF}

The present invention relates to a method and apparatus for producing sanitary and dried red pepper by continuous sterilization and drying of raw red pepper, and more particularly, a pretreatment step such as screening of red pepper and removal of a stalk; A washing step for removing foreign substances and residual pesticides from the surface of red pepper and sterilizing the surface; Cutting and main sterilizing the washed red pepper; First drying and rapidly freezing the chopped and first dried peppers; Secondary drying and commercializing the first dried and rapidly frozen pepper.

Generally, domestically produced peppers are shipped intensively from July to September of the year, so large-scale storage facilities or processing facilities are needed to store mass-produced peppers and provide dried peppers on demand. However, red pepper has a very high latent heat in comparison with other crops, and particularly has a very fast deterioration rate immediately after harvesting. Therefore, in order to store mass-produced peppers for a long time, the inactivation technique of the autodigestive enzymes inside the pepper is very important. Therefore, in order to store the pepper for a long time stable operation was required to prevent deterioration within a short time after harvest.

Thus, raw peppers are generally sun-dried on a small scale in cultivated farms or unit combinations after harvesting, or dried by stationary hot air (political hot air drying). However, the red pepper dried by the above method is hygienic, and most of them are manufactured without the first cleaning process, and thus, foreign substances remaining on the surface and some residual pesticides are not completely removed, and most of them are left in the open ground. As it is dried, it is seriously exposed to contamination by pathogenic microorganisms suspended in the air, and since it does not go through a sterilization process for microorganisms, a large amount of microorganisms survive on its outer shell and inside, and thus there is a very unsafe hygiene problem.

In addition, the dried red pepper is uneven in color and flavor according to drying conditions, such as drying period, weather conditions during drying, but the quality was inevitably large. Furthermore, the drying time by the sun drying method varies depending on the weather. It takes about 14 days, and in the case of the political hot air drying method, it takes 10-48 hours, and productivity and economic efficiency are very low, which makes it difficult to large-scale industrialization.

Thus, as a method for providing a more hygienically safe dry pepper was known a method of sterilizing by irradiating gamma rays on the surface of the pepper. However, the gamma irradiation method has an excellent effect in reducing the number of microorganisms, but it is not effective against contaminants other than microorganisms, but rather, it may cause deterioration of color and flavor in dried red pepper, which may be a factor of quality deterioration. there was. In addition, in the manufacture of red pepper powder, there are products produced by washing some raw red peppers with a high-pressure cleaner, drying them with hot air, and grinding them. However, these drying methods are not hygienic in a strict sense. This is because pepper contains up to 1000 times more microorganisms in the inner flesh than the shell.

In addition, in Korean Patent Publication No. 93-5200, "Method of manufacturing continuous pepper powder," it tried to remove foreign substances and microorganisms on the dried pepper surface by using a sanitary brush (sol), high pressure steam and high pressure air. Since most of them exist in the inner placenta rather than pepper surface, there is a limit to solve the microbial contamination problem, a new method for removing microorganisms present in the pepper has been developed and requested.

The present invention has been made to solve the above problems, the process of removing the tap of the selected pepper, washing with water in a washing tank equipped with a high-pressure air bubble generator, sterilizing the surface of the pepper with an appropriate fungicide and In addition, the surface sterilized pepper in a uniform size, the sterilization process for the microorganisms inside the pepper, and then consists of a process of rapid freezing and drying the product, by designing to be carried out continuously, It is an object of the present invention to provide a method for producing sanitary sterilization and dried red pepper by continuous sterilization and drying, and an apparatus thereof.

1 is a block diagram showing a manufacturing method according to the present invention,

2 is a view showing the configuration of a device for sanitary and continuous drying of red pepper according to the present invention.

* Explanation of symbols for main parts of the drawings

1: washing tank 2: surface sterilization tank

3: high pressure steam tank 4: aligner

5: cutter 6: bone sterilization tank

7: dehydration table 8: primary dryer

8 ': secondary dryer 9: quick freezer

10: grinder 11: packing machine

12: disinfectant dissolution tank 13: metering pump

14: auxiliary tank 15: automatic conveyor

15 ': Vibration Conveyor 16: Air Pump

In order to achieve the above object, the present invention, as shown in Figure 1 showing the manufacturing method according to the present invention, the washing tank (1) equipped with a high-pressure air bubble generator for the raw pepper in the state of the pepper was removed from the tap Washing and surface sterilization to remove foreign substances and residual pesticides from the surface of red pepper, and to remove general bacteria and microorganisms by sterilizing with a disinfectant in the surface sterilization tank (2); The surface sterilized raw peppers are sorted by a sorter (4), cut into pieces with a predetermined size using a cutter (5), then sterilized in the present sterilization tank (6) and sorted to naturally dehydrate in the dehydration table (7). Cutting and present sterilization process; A primary drying and rapid freezing step of rapidly freezing the sterilized red pepper in a first dryer and rapidly freezing; Secondary drying in a secondary dryer and the dried red pepper is composed of a secondary drying and commercialization process of grinding and packaging. At this time, the first and second drying process and the rapid freezing / storage process were introduced to enable the short-term mass processing of raw red peppers produced and shipped seasonally with limited dryer capacity. In other words, sanitary pepper products can be produced by a simple continuous process that washes and sterilizes raw red peppers and immediately dryes them. However, due to the characteristics of raw red peppers, they cannot be supplied year-round at an economical price. By making it suitable, the secondary drying can be carried out as needed to produce and provide sanitary pepper products even in raw red pepper harvesters.

In addition, the series of processes according to the present invention can be placed between the surface sterilization and the cutting process of poaching with high-pressure steam in order to prevent the deterioration of the flavor and color of the dried pepper, the rapid freezing process is selectively cut It can be done just before the process.

In order to carry out the process, the present invention is attached to a high pressure air bubble generator for washing the surface of the pepper, as shown in Figure 2 showing the configuration of a device for sanitary and continuous drying of pepper according to the invention A washing tank 1; A surface sterilization tank (2) for sterilizing microorganisms on the surface of red pepper; A disinfectant dissolution tank 12, a fixed-quantity pump 13 and an auxiliary tank 14 for injecting a disinfectant into the surface sterilization tank 2; A high pressure steam tank 3 for blanching red pepper with high pressure steam; An aligner 4 and a cutter 5 for aligning the peppers and cutting them into a predetermined size; A lift type feeder (not shown) for transporting the shredded pepper, the sterilization tank 6 for sterilizing the internal microorganisms of the pepper; Primary and secondary dryers 8 and 8 'for drying the sterilized pepper; Rapid freezing machine (9) for rapidly freezing and storing pepper; A crusher 10; and a packaging machine 11, etc., which are connected to conveyors 15 and 15 'and the raw material pepper is fed by a feeder using an air jet pressure generally used in the art. It is transferred automatically along the conveyor. Thus, the drying of red pepper according to the present invention can be carried out hygienically and continuously.

Hereinafter, the present invention will be described in more detail according to the manufacturing process.

First stage

Cleaning and surface sterilization process

The raw pepper in the state of the whole red pepper was removed by washing with water for about 1 minute while moving in the washing tank (1) equipped with a high-pressure air bubble generator to remove foreign substances and residual pesticides from the surface of red pepper. The washed red peppers are transferred onto a vibration conveyor 15 'and moved while being vibrated to dehydrate and remove more than 90% of the water from the red pepper surface. Moving while vibrating is preferably done for about 5 minutes. At this time, the direction of the air injector of the high-pressure air bubble generator to match the direction of movement of the raw material pepper, so that the material is added to the air pressure by the air bubble generator only in the washing tank (1) without a separate transport means do.

Here, sterilization is a disinfectant suitable for edible foods commonly used in the food industry, such as sodium dichloroisocyanurate in a dissolution tank 12 prepared separately, in about 10% solution, using a metering pump 13 to the auxiliary tank (14). After the transfer, the solution is diluted to the desired concentration and added to the surface sterilization tank 2 to carry out.

The raw material pepper washed in the washing tank 1 and the vibrating conveyor 15 ', and the moisture was removed is transferred to the surface sterilization tank 2 with 0.1-0.5% sodium dichloroisocyanurate solution, and the surface sterilization tank ( 2) Surface sterilization by moving about 5 minutes. Therefore, the surface sterilization tank (2) is also provided with a high-pressure air bubble generator to perform the surface sterilization and washing at the same time, there is no need for a separate transport means for the transport of the raw material pepper. The surface sterilization kills more than 90% of the surface microorganisms of pepper, E. coli is killed up to 100%.

The surface sterilized raw pepper is transferred to a vibration conveyor 15 ', and then dehydrated by vibrating and moving for about 5 minutes.

2nd step

Alignment, Cutting and Sterilization Process

In the first step, the washed and surface sterilized peppers are aligned with the aligner 4 for uniform cutting, and finely chopped using the precise cutting machine 5. The degree of fine cutting is preferably such that the size of the cut pieces is 4-20 mm. The fine red pepper is put into a lift type feeder equipped with a network type sterilization container using an automatic conveyor 15, and then sterilized in the sterilization tank 6 and at the same time using a high pressure air bubble generator. By dropping the remaining foreign matter and pepper seeds by washing with water, and then naturally dehydrated while maintaining the sterilization reaction for 10 minutes to 1 hour in the dehydration zone (7). The microorganisms remaining in the red pepper are killed by 99.99% or more by the present sterilization, and the floating foreign substances and pesticide components remaining by washing are removed. Sterilization in the present sterilization tank (6) is a sterilant solution suitable for edible, preferably soaked in 0.1 ~ 1.0% of dichloroisocyanurate solution in 30 seconds-1 minutes.

Optionally, in order to prevent the deterioration of the pepper and the deterioration of color and flavor before cutting the pepper, it can be degassed using a high pressure steam of 1.0 kgf / cm 2 or more in the high pressure steam tank 3 for about 1 to 15 minutes. .

In the sterilization tank 6, the sterilizing agent is injected in the same manner as the surface sterilization of the first step.

3rd step

1st drying and quick freezing process

The raw red pepper washed in the second step can be dried quickly and automated, flowable cylindrical primary dryer (8, cylindrical rotary hot air dryer, 1 million Kcal / h, 2-10 rpm with high productivity thermostat attached) ) And rapidly dry it to a moisture content of 50% or less within 1 hour with hot air at 70 to 90 ° C, and then put it in a quick freezer (9) and store it rapidly and freeze at -25 ° C or less. . At the end of the first drying, the volume is reduced to 30-50%, which gives economicality during freezing or freezing storage.

Here, the feed of the raw material pepper to the dryer 8 and the quick freezer 9 is automatically performed by the air injection pressure of the air feeder, so no separate transfer means is required.

On the other hand, rapid dynamic determination may optionally be performed between the cutting process and the surface sterilization process (after the degassing process if there is a degassing process).

4th step

Secondary drying and commercialization

In the third step, the red pepper, which is rapidly frozen and stored, is secondarily dried by hot air at 50 ° C. to 70 ° C. in a secondary dryer 8 ′. The dried product is ground to a desired size and packaged into a product. Here too, the pepper is fed by the air injection pressure of the air feeder. The degree of drying is different depending on the use of the sanitary dry pepper of the present invention, for example, to produce less than 14% water for the production of sanitary red pepper, the water content 14-19 for the production of sanitary pepper flakes To%.

The following is a preparation example and an embodiment of the present invention according to the above process. However, the scope of the present invention is not limited by the following preparation examples and examples.

Production Example

In 1998, 2000 kg of raw red pepper from Gyeongsangbuk-do, Korea was removed, washed with a high-pressure air bubble generator in a washing tank (1), and then moved on a vibration conveyor (15 ') for about 5 minutes. More than 90% was removed, transferred to a high pressure steam tank (3), and degassed with high pressure steam of 1.5 kgf / cm 2 for 3 minutes.

The boiled peppers are sorted, transferred to a cutting machine (4), evenly sliced to a size of 4 to 6 mm, and then immersed in the sterilization tank (6) filled with 0.4% sodium dichloroisocyanurate solution for about 30 seconds. The pathogenic microorganisms present in the pepper were killed, washed with water at the same time, and then sufficiently dehydrated in the dehydration zone (7).

The sterilized pepper was dried in a first drier 8 with hot air at 70 ° C. until the water content reached about 45%, and then rapidly frozen at −45 ° C. in a quick freezer 9 and stored for 24 hours. It was.

The frozen pepper was transferred to a secondary dryer (8 ') and dried until the moisture content reached 15% using hot air at 60 ° C. The dried pepper was crushed and molded into the desired shape and packaged.

Example 1

In 1998, the roots of 2000 kg of raw red peppers harvested from the nutrition region of Gyeongsangbuk-do, Korea were removed, and 300 kg of raw red peppers in the whole red pepper state were taken, respectively, in a washing tank (1) equipped with a high-pressure air bubble generator for about 15 seconds to 5 After washing for a minute, the contents of the red pepper and the remaining state of the red pepper was checked in Table 1 below.

Table 1

Four minutes and foreign substances according to the washing time in the washing tank

division 15 seconds 30 seconds 1 minute 2 minutes 3 minutes 4 minutes 5 minutes Quarter (%) 1.2 0.4 0.02 0.01 0.01 trace trace Foreign substance (number / kg) 120 40 5 3 2 2 2

As confirmed above, when the washing time was less than 1 minute, a large amount of quadrants and foreign substances were detected, but the contents of four minutes and foreign substances rapidly decreased when the washing time was more than 1 minute. Therefore, in consideration of the running time and economic efficiency of the entire process, the washing time is preferably 1 minute because the washing effect is not superior to 1 minute washing even if the washing for 2 minutes or more.

Example 2

The washed red pepper was transferred to a vibrating conveyor 15 'and moved for about 5 minutes to remove more than 90% of the surface of the red pepper. The washed and water-removed raw red pepper is transferred to the surface sterilization tank (2), and the solution concentrations of edible fungicides such as sodium dichloroisocyanurate are 0.05%, 0.1%, 0.2%, and 0.3%, respectively, for 1 minute. After sterilization, residual microorganisms on the surface of red pepper were measured according to the general microbial measurement method of the Food Code. The negative control group was sterilized for 1 minute in a simple washing tank without addition of the fungicide and the results are shown in Table 2 below.

TABLE 2

Surface sterilization results according to sterilization concentration in surface sterilization tank

division 0% 0.01% 0.05% 0.1% 0.2% 0.3% 0.4% 0.5% 1.0% 4 minutes Not detected Not detected Not detected Not detected Not detected Not detected Not detected Not detected Not detected Foreign substance Not detected Not detected Not detected Not detected Not detected Not detected Not detected Not detected Not detected General bacteria (mari) 10 ⁶ to 10 ⁷ 10 ⁴ to 10 ⁵ 10 ⁵ to 10 ⁴ 10 ¹ to 10 ² 10 ¹ to 10 ² 10 ¹ to 10 ² 10 ¹ 10 ^{1 Less} than 10 Coliform group positivity positivity voice voice voice voice voice voice voice Escherichia coli positivity positivity positivity voice voice voice voice voice voice

After washing for 1 minute as described above, the sterilization and washing at the same time in the surface sterilization tank attached with a high-pressure air bubble generator, the four quarters and foreign matter was completely removed.

On the other hand, in the case of the simple secondary washing without the sterilizer, the number of normal bacteria was detected up to 10 ⁷ , but in the experimental group to which the fungicide was administered, the number of general bacteria decreased as the concentration of the fungicide increased, especially 0.1%. In the above, 10 to 100 general bacteria were detected. In the case of E. coli, all of them showed a negative reaction at the concentration of 0.1% or higher, and the bactericidal effect of E. coli group was found to be higher than 0.1% of the drug concentration. However, peppers treated with 1.0% fungicide solution, the highest concentration, bleached with red color. Therefore, it was determined that the drug treatment of the sterilant concentration of 1.0% or more adversely affect the quality, so that the concentration of the sterilizer was controlled at 1.0% or less.

In this process, the sterilizing effect at the concentration of 0.2 ~ 0.55% of sterilizing agent is similar to that of 0.1% sterilizing solution. Therefore, it is preferable to treat with 0.1% sterilizing solution in consideration of the economical and sterilizing effect according to the concentration of the drug. Do.

Example 3

In Example 2, the concentration of the sterilizing solution was determined to 0.1%, and then sterilized for 15 seconds, 30 seconds, 1 minute, 2 minutes, 3 minutes, and 5 minutes, respectively, in order to verify different sterilization effects in time. The results of determining the sterilization degree of the microorganisms are shown in Table 3 below.

TABLE 3

Surface sterilization result according to sterilization time in surface sterilization tank (concentration of disinfectant 0.1%)

division 0 sec 15 seconds 30 seconds 1 minute 2 minutes 3 minutes 5 minutes 4 minutes trace trace trace trace trace trace trace Foreign substance One Not detected Not detected Not detected Not detected Not detected Not detected General bacteria (mari) 10 ⁶ to 10 ⁷ 10 ⁴ to 10 ⁵ 10 ² to 10 ³ 10 ¹ to 10 ² 10 ¹ to 10 ² 10 ¹ to 10 ² 10 ¹ to 10 ² Coliform group positivity voice voice voice voice voice voice Escherichia coli positivity positivity positivity voice voice voice voice

As described above, it was found that the microorganisms had a sterilizing effect when treated for more than 1 minute in a 0.1% concentration of sterilizing agent solution. It is preferable to make time into 1 minute.

Example 4

The raw surface sterilized and secondary washed raw peppers were evenly aligned with a sorter present in the process and then cut using a precision cutter. This aims to maximize the sterilization effect by maximizing the surface area exposed to the sterilization liquid during internal sterilization. After cutting, the red pepper is added to the sterilization liquid containing 0%, 0.1%, 0.2%, 0.3%, 0.4%, 0.5% and 1.0% of the sterilization tank and soaked for 30 seconds to sterilize microorganisms according to the concentration of the drug. The effect was verified and the results are shown in Table 4 below.

Table 4

Measurement result according to sterilization concentration in this sterilization tank (in case of sterilization for 30 seconds)

division 0% 0.1% 0.2% 0.3% 0.4% 0.5% 1.0% General bacteria (mari) 10 ⁷ to 10 ⁸ 10 ⁴ to 10 ⁵ 10 ⁴ to 10 ⁵ 10 ³ to 10 ⁴ 10 ¹ to 10 ² 10 ¹ to 10 ^{2 Less} than 10 Coliform group (mari) Positive (10 ³ or more) positivity voice voice voice voice voice Escherichia coli positivity positivity voice voice voice voice voice

As can be seen from Table 4, when the surface sterilized pepper was cut and the degree of microbial contamination was measured, it was found that the number of microorganisms in the red pepper flesh was contaminated by 10 to 1000 times more than the surface. Therefore, red pepper can be completely sanitized only by removing microorganisms inside.

In the above results, it was confirmed that the bactericidal effect on the general bacteria and E. coli group at a concentration of 0.4% of the disinfectant was higher than 1.0%. Since there is a risk of remaining, the internal sterilization concentration of the sterilization tank is preferably 1.0% or less. Therefore, the concentration of the internal sterilization solution is preferably 0.4% in consideration of the killing effect of the microorganisms and the economic risk and residual risk.

Example 5

In Example 4, the concentration of the internal sterilization liquid was determined to 0.4%, and then sterilized for 15 seconds, 30 seconds, 1 minute, 2 minutes, 3 minutes, and 5 minutes, respectively, in order to verify the sterilization effect according to the time. The result of determining the sterilization degree is as follows.

Table 5

Measurement result according to sterilization time in this sterilization tank (0.4% sterilization concentration)

division 0 sec 15 seconds 30 seconds 1 minute 2 minutes 3 minutes 5 minutes General bacteria (mari) 10 ⁷ to 10 ⁸ 10 ³ to 10 ⁴ 10 ¹ to 10 ² 10 ¹ to 10 ^{2 Less} than 10 ^Less than 10 ^Less than 10 Coliform group (mari) positivity voice voice voice voice voice voice Escherichia coli positivity voice voice voice voice voice voice

As shown in the above results, it was found that the sterilization effect of the microorganisms after treatment for more than 30 minutes in the 0.4% concentration of the disinfectant solution did not show a superior sterilization effect even after the sterilization treatment for 30 seconds or more. Seconds.

In order to prevent deterioration of red pepper and deterioration of color and flavor, the raw pepper is boiled using high temperature and high pressure steam of 1 ~ 5㎏f / ㎠ before the cutting process. Was carried out. Poaching was carried out hourly from 1 minute to 20 minutes, and the effects of dechesing time showed that when poaching for more than 15 minutes, the tissues were overheated and softened, resulting in excessive drip of internal pepper pigment. After drying, the deterioration of the quality of the color turned dark and black. In addition, when poaching is carried out in a time of 2 minutes or less, the heat source does not reach the inside of the center of the pepper and sufficient poaching is not performed. Therefore, it is preferable that the blanching time of high temperature and high pressure shall be 3 minutes or more and 15 minutes or less.

Example 6

In Example 5, the red pepper surface sterilization and internal sterilization is completed, 50 ℃, 60 ℃, 65 ℃, 70 ℃, 75 ℃, in a cylindrical cylindrical primary dryer (1 million Kcal) equipped with a thermostat respectively The change of the raw material input rate and the color of the dried product were observed at each temperature for drying up to 50% of moisture content by hot air of 80 ℃, 85 ℃, 90 ℃, 95 ℃, 100 ℃. The results are shown in Table 6 below.

Table 6

Measurement result according to hot air temperature in primary dryer

division 50 ℃ 60 ℃ 65 ℃ 70 ℃ 75 ℃ 80 ℃ 85 ℃ 90 ℃ 95 ℃ 100 ℃ Hours (hr) 3 2.8 2.1 1.2 1.1 1.0 0.9 0.8 0.6 0.5 color scarlet scarlet scarlet scarlet scarlet scarlet scarlet scarlet Dark red Black color

As shown in Table 6, in order to reduce the moisture content to 50% or less in the hot air drying conditions of 65 ° C. or less, the raw material input speed was 2.3 kg / min or less and thus excluded from the process conditions. In addition, in the hot air of 95 ℃ or higher, the drying time is shortened, but the drying time is shortened. However, the color of red pepper is dark and the quality rapidly changes to black. Therefore, the first drying temperature should be in the range of 70 ~ 90 ℃. desirable.

Example 7

In the raw material pepper dried in Example 6, 24 hours by rapid freezing in a quick freezer having a temperature range of -25 ℃ to -40 ℃ in case the capacity of the secondary dryer during mass production is insufficient Stored during. When the rapidly frozen raw red pepper was dried in the secondary dryer, the comparative values for each analysis item did not show a big difference as compared to the dried red pepper without undergoing the rapid freezing and storing process.

TABLE 7

Comparison table after and after rapid freezing

division Quick freeze storage and drying Unfrozen Dry Moisture content (%) 5.46 5.23 Spicy (SHU) 6,089 6,123 C.U (COLOR UNIT) 5,820 5,779 General bacteria 1.2 × 10 1.4 × 10 Escherichia coli voice voice

As confirmed in Table 7, even though the red pepper was stored by freezing rapidly, there was no significant difference in quality after drying. Therefore, if the production strength of the secondary dryer is insufficient during the process, it was judged that there was no significant difference in the quality of the final product even if the primary dried pepper was rapidly frozen. In the case of rapid freezing and storage, it is possible to purchase large quantities of raw red pepper in high season, dry it in the middle, and then store it at the required time of year. Such rapid freezing may be carried out after the surface sterilization process, if necessary.

Example 8

In Example 6, the internally sterilized and firstly dried raw red peppers were subjected to temperature conditions of 50 ° C., 55 ° C., 60 ° C., 65 ° C., 70 ° C., 75 ° C., 80 ° C. and 85 ° C. in a secondary dryer equipped with a thermostat. Each drying was carried out at 占 폚, and then pulverized or molded to verify color change. The results are shown in Table 8 below.

Table 8

Color change table according to temperature change in secondary dryer

division 50 ℃ 55 ℃ 60 ℃ 65 ℃ 70 ℃ 75 ℃ 80 ℃ 85 ℃ color scarlet scarlet scarlet scarlet scarlet Dark red Discolored Discolored

As described above, there was no change of color in the temperature condition of 50 ~ 70 ℃, the color changed darker at a temperature condition of more than 75 ℃ turned to a black side, and at 80 ℃ or more showed a phenomenon that part of the red pepper discolored orange color. Therefore, the temperature conditions of secondary drying were made to advance a process in the temperature range of 50-70 degreeC.

The comparison value when 100 kg of the finished product is analyzed by comparing with 100 kg of existing dry products on the market is shown in Table 9 below.

Table 9

Comparison table of products of the present invention with existing products

division Existing pepper Sanitary pepper according to the present invention Moisture content (%) 12.34 8.97 Quarter (%) 0.76 Not detected Foreign substance (piece / ㎏) 0.7 none Spicy (SHU) 4,580 6,247 C.U (COLOR UNIT) 4,350 5,732 General bacteria 1.6 × 10 ⁵ 1.3 × 10 Coliform group positivity voice Escherichia coli voice voice

Therefore, red pepper dried according to the process of the present invention was hygienically microbiologically very safe, and showed uniform quality in color and spicy taste, and it turned out to be a very good red pepper product as a whole.

Example 10

Sensory evaluation was carried out by randomly extracting 10 experts in the art for the dried peppers as described above, and comparing them with conventional sunil dried peppers (sunflower) and hot air dried peppers (flower dried) as a five-point comparison method. The evaluation results are shown in Table 10 below.

Table 10

Evaluation comparison table between the present product and the existing product

division Sun Flower Dried red pepper according to the present invention incense 3 2 4 flavor 4 2 5 Texture 3 3 4 color 4 3 5

According to Table 4, the dried red pepper according to the present invention was evaluated to be excellent in aroma, taste, texture, color, etc. when compared to the pepper products in circulation in the prior art.

According to the present invention having the above-described configuration, the hygiene problem of the conventional dry pepper, that is, the problem caused by the harmful microorganisms and residual pesticides remaining in the interior has been greatly improved by the introduction of the air washing and sterilization process. In addition, the present invention is to freeze immediately after washing the raw red pepper to prevent the deterioration of the color and flavor of the pepper, and greatly improve the storage and storage properties, regardless of the season or crop to provide a dry pepper of excellent quality at all times It can be effective. And raw pepper is cut and dried in two stages using a flow-type cylindrical primary dryer, there is an effect that can provide a high drying efficiency. In addition, the process according to the present invention is able to perform a large amount of continuous work, and the effect of providing a large amount of excellent quality dried pepper as well as the effect of relieving some of the burden on raw pepper drying of red pepper cultivation farmers There is.

The dried sanitary sterilization, dried pepper is applied to various applications such as sanitary pepper, sanitary pepper flakes.

Claims (4)

In the method of sterilizing and drying raw red pepper, a) The surface of the whole red pepper material removed from the tap is washed with a high-pressure air bubble generator to wash foreign substances and residual pesticides on the surface, and at least 90% of the surface of red pepper is removed while moving on the vibration conveyor (15 '). Drying and then surface sterilizing in the surface sterilization tank 2; b) Align the peppers blanched in the process a) with the aligner 4, evenly chopped using the cutter 5, and then lift the fine peppers for sterilization of microorganisms present in the pepper. Sterilizing in the present sterilization tank (6) equipped with a transporter and a sterilization container, and washing with water, followed by spontaneous dehydration for 10 minutes to 1 hour in the dehydration zone (7); c) a step of first drying the red pepper by the step b) to have a water content of 50% or less, and then putting the red pepper in a quick freezer (9) to rapidly freeze it at -25 ° C. or lower and freeze it; d) a step of secondly drying the hot frozen pepper in the step c) with hot air at 50-70 ° C. in a second dryer (8 ′), followed by grinding or shaping the desired size. Sanitary, dried pepper manufacturing method by the continuous sterilization, drying of raw red pepper, characterized in that consisting of. The sanitization by continuous sterilization and drying of raw red pepper according to claim 1, characterized in that the surface sterilization in the surface sterilization tank (2) is carried out in a 0.1-0.5% sodium dichloroisocyanurate solution. Method of manufacturing dried pepper. 3. The continuous sterilization of raw pepper according to claim 1 or 2, wherein the sterilization in the sterilization tank 6 is performed by immersing in 0.1-1.0% sodium dichloroisocyanurate solution for 30 seconds to 1 minute. Method of manufacturing sanitary and dried red pepper by sterilization and drying. A washing tank (1) having a high pressure air bubble generator for washing the surface of red pepper; An air pump 15 for generating the air bubbles and transferring the air pressure; A surface sterilization tank (2) for sterilizing microorganisms on the surface of red pepper; A disinfectant dissolution tank 12, a metering pump 13, and an auxiliary tank 14 for injecting a disinfectant into the surface sterilization tank 2; A high pressure steam tank 3 for blanching red pepper with high pressure steam; An aligner 4 and a cutter 5 for slicing pepper to a constant size; A sterilization tank 6 equipped with a lift type transfer device equipped with a network sterilization container; Primary and secondary dryers 8 and 8 'for drying the sterilized pepper; A quick freezing device (9) for rapidly freezing and storing red pepper; And a crusher 10; and a packaging machine 11, wherein the constituents are connected by automatic conveyors 15 and 15 'so that the process is continuously performed. Sanitary and dried pepper manufacturing equipment by drying.