KR100498082B1 - Process of manufacturing red pepper and red pepper paste using thereof - Google Patents

Abstract

In the present invention, a pepper processing method comprising the steps of washing and cutting the pepper with a high temperature steam, blowing it at room temperature to remove the peculiar to the pepper, vacuum packaging and freezing and storing the same. . Preferably, after the blowing treatment, a predetermined amount of refined salt may be added, and the powder may be pulverized into powder and then packaged and frozen. The red pepper processed by the method of the present invention does not grow green and can be preserved hygienically for a long time.

Description

Process of Manufacturing Red Pepper and Red Pepper Paste Using

The present invention relates to a red pepper processing method, and more particularly, to a red pepper processing method capable of long-term preservation at the same time to remove the residual in the fresh pepper.

Chilli is a dicotyledon plant native to South America. It is widely dominated from the tropics to the temperate zone. It is a perennial plant in the tropics, but a perennial plant in the temperate zones including Korea. The fruit of the pepper is conical shape with low moisture, and the red ripe fruit is dried and used as a spice, and it is also used for ornamental and medicinal purposes (Pungyeong, neuralgia, frostbite, etc.).

Hot peppers were introduced in Korea before and after the Imjin War, and despite the short time of introduction, they are widely used in our table and 4 kg per year are consumed per capita with red pepper powder. The temperature suitable for the growth of red pepper is about 25 ℃, and it is harvested from August to October in Korea. Pepper leaves are eaten as herbs and green peppers are boiled as side dishes or in relief. The spicy taste of red pepper is due to the base component called capsaicin (C18H27O3N), and the red pigment is mainly capxanthine.

As described above, red peppers enhance the taste of food due to their unique color, spicy taste, and flavor. In particular, foods including red pepper powder, kimchi, and red pepper paste have been recognized as unique foods in Korea. In particular, in order to provide consumers with undried pepper, which is harvested only at a certain time between late summer and autumn, that is, August to October, needs to be stored for a year, a conventional pepper processing method will be described with reference to FIG. 1.

First, after harvesting sufficiently mature pepper (S10), it is washed (S20), and dried (S30). Generally, there are two methods of drying red pepper, heat drying and yang drying. Thermal drying is a method performed in a dryer applying heat by a mechanical method, and yang drying is sun drying, such as sun drying or vinyl house drying. Through this drying step (S30), the moisture contained in the pepper is reduced to about 13 to 15% by weight.

This dried pepper is stored in a low temperature storage tank of about 0 ℃ (S40), it is released on demand, but the price of pepper in the non-harvest season is about 6 to 7 times compared to the harvest season. In particular, many rural villages use the method of storing red pepper at room temperature. If the moisture is 18% or higher in both room temperature and low temperature storage, mold may occur. have.

In particular, red pepper is manufactured and used in the form of red pepper powder. In order to manufacture red pepper powder, a process of drying red pepper and a process of pulverizing it into powder form are involved. In general, dried peppers are harvested and dried in the open field for 7 to 15 days by solar heat. In the process, they may be contaminated with yellow dust, microorganisms and radioactive substances in the air. It is not hygienic because it is ground in the form In addition, in the process of processing raw red pepper, in addition to the peculiar color and fresh flavor of red pepper, the raw fish-specific fishy pulp remains intact, so there is no limit to using it for products of nabak kimchi and radish kimchi.

In order to solve the problem of the conventional pepper processing method, the present applicant has proposed a pepper processing method of removing the spigot after washing the red pepper in Korean Patent No. 381926 and washing and drying again after cutting. . Through the above patent, the pepper seed and the pacifier can be removed before drying / storing the pepper so that unnecessary parts can't be dried / stored, the nutrient content is high, and fresh pepper can be provided to consumers. However, even if the above method can not remove the fishy fish peculiar to pepper was still a difficult problem to solve.

The present invention has been proposed to solve the above problems, one object of the present invention is to provide a pepper processing method that can remove the peculiar fishy peppery peculiar to the pepper while maintaining the sweetness, flavor, and color of the pepper as it is. will be.

Another object of the present invention is to provide a pepper processing method capable of long-term preservation from the harvest time while passing through a sanitary processing process as a whole.

Other objects and advantages of the present invention will be more clearly understood through the configuration and accompanying drawings of the present invention described below.

The present invention has been proposed to solve the problems described above, according to one aspect of the invention (a) preparing a pepper; (b) washing the prepared pepper; (c) cutting the washed red pepper; (d) removing red pepper seeds from the cut red pepper; (e) treating the cut pepper with steam; (f) provides a pepper processing method comprising the step of blowing the steam-treated pepper.

On the other hand, in another embodiment of the present invention (a) preparing a pepper; (b) washing the prepared pepper; (c) cutting the washed red pepper; (d) removing red pepper seeds from the cut red pepper; (e) treating the cut pepper with steam; (f) ventilating the steamed pepper; (g) mixing a refined salt into the steamed pepper; (h) provides a pepper processing method comprising the step of pulverizing the mixture of the pepper and refined salt.

At this time, the steam treatment is preferably carried out at a temperature in the range of about 105 ~ 150 ℃, the blowing treatment is characterized in that it is carried out at a temperature in the range of 10 ~ 30 ℃.

On the other hand, preferably the vacuum-packed step for the long-term storage of the processed pepper, and the vacuum-packed pepper to store the vacuum-packed pepper for a long time low temperature, for example, a temperature of -50 ~ -10 ℃, preferably Preferably, the method may further include a step of cooling and storing at a temperature of -30 to -10 ° C.

In particular, in order to process the pepper processed in the above state in a paste state, before the vacuum-packed pepper with air blowing, refined salt is added in an amount of 1 to 9 parts by weight, preferably 2 to 6 parts by weight based on 100 parts by weight of pepper, and these The method may further include grinding the mixture.

In addition, according to another aspect of the present invention provides a pepper paste processed through the above-described steam treatment, blowing treatment, a refined salt mixing and grinding step.

Hereinafter, the present invention will be described in more detail with reference to the accompanying drawings.

The raw red pepper harvested as described above remains with its unique color and flavor and its unique greenness. These fresh peppers are known to be produced by the action of enzymes present in the yellow tissues of the lobes where the seeds on the inner wall of peppers are attached, producing volatiles. Red peppers can be solved by using dried red pepper (or red pepper powder) because most of them are decomposed naturally during the drying process.However, during the natural drying process, the red pepper's peculiar flavor and red-red color are insufficient. .

As such, there may be a method of applying a certain level of heat in order to suppress the activity of the enzymes involved in the development of red pepper, but in addition to the red pepper, the active ingredient unique to the red pepper is eluted, and at the same time, It is not preferable because of lack of texture and flavor, especially the nutrients of vitamins are destroyed.

On the other hand, as another method for removing the green pepper of the pepper, an enzyme inhibitor that inhibits the action of the green enzyme can be used. By the way, the enzyme action inhibitors usually contain heavy metals, such heavy metals are harmful to the human body, and may cause adverse effects on the human body by infiltrating or penetrating the inside of the pepper in the processing process.

Therefore, the present invention has been developed a method of removing the fishy fishy peculiar to the pepper and preserving it for a long time by utilizing a method of wet heating the pre-processed pepper with steam (steam) instantaneously.

1 is a block diagram showing a chili processing process according to a preferred embodiment of the present invention. As shown, first prepare raw harvested pepper, such as red pepper (S110). In this case, the pepper is generally harvested from August to October, and the pepper provided in the plastic house is produced for the purpose of overcoming the limitations of the seasonal harvest season of the pepper, but in time for the flavor and color. It's cheaper than red pepper and more expensive, so avoid it.

Next, washing the harvested pepper (S120). This step is a process for removing pesticides and various bacteria remaining on the outer shell of the pepper can be washed in various ways. Although the number of washing is irrelevant to the technical idea related to the present invention, it is preferable to wash the contaminants and contaminants of the red pepper shell completely by washing it repeatedly three to four times.

After the washing step (S120), remove the tap of the pepper and cut the pepper is removed in 3 ~ 4 equal parts (S130). In order to remove the tap of the pepper can be by a conventional cutting operation, but if you proceed to the way to pull the cap of the pepper is advantageous to remove the calyx of the pepper. The process of removing the top of the pepper can be performed manually, but preferably, it can be performed by an automated mechanism consisting of a first tong to fix the pepper and a second tong to pull out the top of the pepper. The power of the first and second tongs may be electric, pneumatic or hydraulic.

In this way, the pepper is removed in three to four equal parts along the longitudinal direction if possible. At this time, the cutting step of the pepper is preferably such that the cutting interval in the longitudinal direction of the pepper is about 15 mm, preferably 5 mm or more. If the cutting interval is too small, the pepper cut in the step of removing the pepper seeds can be removed with the pepper seeds, if too large because it may be difficult to use peppers cut only by steam and blowing treatment according to the present invention to be. Cutting may proceed in an automated manner. Thus cutting the pepper to a certain size before processing it in earnest is for a more uniform and quick drying process.

Thus, the tap is removed and the pepper seeds remaining inside the pepper cut to a certain size to remove (S140). This process puts the cut pepper to a certain size on a rotating mesh with a suitable size mesh so that only the smaller pepper seeds can pass through the cutting pepper, and then rotates the rotating network and washes simultaneously. Only red pepper seeds separated from red pepper can be removed. Alternatively, the plurality of cut peppers may be transferred onto the diaphragm, and then vibrated by vibrating the diaphragm, thereby removing the red pepper seeds. In this way, by removing the pepper seeds that are not necessary in the final processing step in advance, consumers who purchase the pepper according to the present invention can save the effort of removing the pepper seeds separately.

Next, the tap and the seeds inside are removed and the pepper cut to a suitable size is treated with high temperature steam (steam) (S150). This step may be performed by thinly cutting the pepper cut through the above step into the mesh container, and then hot steam to the cut pepper. At this time, preferably, the temperature of the steam to be supplied is preferably in the range of about 105 to 150 ° C., and the pepper cut in the steam at this temperature is exposed to about 3 to 300 seconds, preferably about 30 to 120 seconds.

If the temperature of the steam is less than the temperature, it is inefficient because it takes a long time to suppress the activity of the enzyme involved in the green pepper, and if the temperature is exceeded, of course, the enzyme involved in the green is destroyed. It is because there is a risk that the flavor of peppers may be lost because various active ingredients including nutritional ingredients of vitamins contained in peppers are destroyed. In addition, steam is supplied at this temperature preferably in the range of 3 to 300 seconds, more preferably in the range of 30 to 120 seconds.

Subsequently, the steamed cut pepper is blown (S160). In this step, cold air is supplied to the red pepper at room temperature conditions of about 10 to 30 ° C., preferably about 15 to 25 ° C., to cool the steamed pepper and to remove moisture from the surface. That is, according to the present invention, since the process of drying in the sun for several days in order to process the conventional pepper does not use, the pepper processed according to the present invention can eliminate or almost suppress the possibility of being contaminated with bacteria or radioactivity. In particular, it is possible to maintain various nutritional components and unique flavors as it is while removing the peculiar soot remaining in red pepper in a short time steam treatment step and a blowing treatment step.

Next, vacuum-packed pepper blown in this manner (S190). If possible, PP (polypropylene) vacuum packaging can be used. As such, when stored in a vacuum-packed state, there is an advantage that the processed pepper can be used as it is even if the harvest season of pepper is not used.

In particular, preferably may be subjected to the step of freezing the processed pepper as described above (S200). Preferably, the red pepper processed as described above can be rapidly cooled, and thus, by rapid cooling, the destruction of various nutrients contained in the red pepper can be prevented and bacterial propagation can be suppressed. Such rapid freezing may be given a variety of conditions depending on the freezing temperature, but preferably about 2 hours at a temperature of -50 ~ -30 ℃. Processed red pepper quenched in this way is stored for a long time at low temperature (S200). At this time, if the storage temperature is maintained in the range of about -30 ~ -10 ℃ as possible, it can be stored for a long time without worrying about corruption due to bacteria.

As described above, according to one embodiment of the present invention, there is no unsanitary long-term drying process, which is required to process peppers in the past, which is not only hygienic, but also removes the pedigree peculiar to raw pepper by high temperature steam treatment. . In addition, a consumer who purchases red peppers which have been rapidly processed by steaming and blowing the pepper, which has been cut to a suitable size, for example, about 5 mm or more, can be used as it is or immediately ground and used as red pepper powder.

The present invention can achieve the object sufficiently through the above processing step, but can also be processed in a paste state, Figure 3 is a block diagram briefly showing a pepper processing process according to another embodiment of the present invention, Since the above-described pepper preparation step (S110) to the blowing processing step (S160), vacuum packaging step (S180) and freezing storage step (S200) is the same as the process of Figure 2 will be omitted a detailed description.

As described above, salt, preferably refined salt, is added to the processed red pepper which has undergone processing steps such as washing, cutting, steaming, and blowing (S170). At this time, the purified salt is preferably added in a ratio of 1 to 9 parts by weight, more preferably 2 to 6 parts by weight based on 100 parts by weight of the processed red pepper. By adding a predetermined amount of refined salt in this step, there is an advantage that the shelf life can be particularly improved.

Subsequently, the mixture of the processed pepper to which the refined salt is added is pulverized (S180). There may be a variety of methods for grinding the processed pepper and refined salt mixtures, for example using a grinder, preferably a mill grinder, to grind peppers cut to a certain size until they are in powder or paste form. Processed red pepper milled in this way by vacuum packaging, for example, PP packaging (S190), and stored in the freezer compartment and the refrigerator compartment (S200).

Through this process, the consumer can purchase the paste product and immediately use it.

Hereinafter, the present invention will be described in more detail with reference to preferred embodiments of the present invention.

Example 1

Red pepper was harvested, and red pepper was washed three to four times to remove impurities and contaminants. After removing the top of the pepper and dividing it 3-4 equally along the slope, the pepper seed was removed through vibration on the diaphragm. The pepper seeds were cut into thin peppers in a mesh container, and steam at a temperature of 105 to 120 ° C. was supplied to the peppers. The hot pepper was cooled by supplying cold air at room temperature (about 20 ° C), and water was removed from the surface.

Experimental Example 1

In this Experimental Example, after processing 500 g of red pepper and 500 g of steam which was not steamed in the process of high temperature steam according to the method of Example 1, the color, flavor, sputum and the like were given to 10 people, respectively. The organoleptic test was performed. The results are shown in Table 1 below.

Table 1. Sensory evaluation according to steaming time of 500 g of fresh red pepper

Steam Treatment (sec) 0 (control) 20 40 60 100 200 300 Color 10 10 10 8 9 8 7 Spicy 10 10 10 10 9 9 8 Punk 10 2 One 0 One 0 0

As can be seen in Table 1 above, when hot steam is applied to raw pepper for a certain period of time, its color and spicy taste are maintained in the same or constant state as compared to those without steam treatment, I can see that there is almost no punk.

The present invention has been described through the accompanying drawings and the above embodiments, but the present invention is not limited thereto. Rather, those skilled in the art will readily recognize that various modifications and changes are possible, and the fact that such modifications and changes fall within the scope of the present invention without departing from the spirit of the present invention. It will be more apparent through the claims.

Pepper processing method according to the present invention has the following advantages.

First, by removing the pepper seeds and pepper heads before preserving the harvested peppers, there is no need to store unnecessary parts, and consumers do not have to remove them.

Second, while removing the peculiar fishy pepper peculiar to hot pepper through the high-temperature steam treatment, it was possible to maintain various active ingredients such as flavor, color and nutrition of pepper.

Third, by performing the steam treatment and blowing treatment in a fast and clean conditions instead of the drying process that was performed in the conventional unsanitary environment in the processing process, the problem of contamination of bacteria or radioactivity caused by the conventional pepper drying process was solved.

Fourth, by vacuum-packing and freezing the processed pepper and pepper in the paste state, there is an advantage that can supply the processed pepper according to demand regardless of the pepper harvest time.

1 is a block diagram showing a conventional pepper processing process.

Figure 2 is a block diagram showing a pepper processing process according to a preferred embodiment of the present invention.

Figure 3 is a block diagram showing a pepper processing process according to another preferred embodiment of the present invention.

Claims (6)

(a) preparing red pepper; (b) washing the prepared pepper; (c) cutting the washed red pepper; (d) removing red pepper seeds from the cut red pepper; (e) treating the cut pepper with steam at atmospheric pressure; (f) ventilating the steamed pepper; Pepper processing method comprising a. (a) preparing red pepper; (b) washing the prepared pepper; (c) cutting the washed red pepper; (d) removing red pepper seeds from the cut red pepper; (e) treating the cut pepper with steam; (f) ventilating the steamed pepper; (g) adding refined salt to the blown pepper; (h) grinding the mixture of the blown pepper and refined salt Pepper processing method comprising a. The method according to claim 1 or 2, The step (e) is carried out at a temperature in the range of 105 ~ 150 ℃, the step (f) is pepper processing method characterized in that it is carried out at a temperature in the range of 10 ~ 30 ℃. The method according to claim 1 or 2, And vacuum-packing the processed chili pepper, and freezing and storing the vacuum-packed chili pepper. The method of claim 2, The refined salt is added to 1 to 9 parts by weight of pepper, in addition to 100 parts by weight of pepper. Red pepper paste processed by the method of any one of Claims 2-5.