KR100556137B1 - A red pepper meal having herb and the manufacturing process - Google Patents

Abstract

The present invention relates to seasoned red pepper powder, and in particular, relates to herb black pepper powder and a method for producing the same, which is made by mixing a herb having a large amount of nutritionally and medicinally active ingredients in seasoned red pepper powder, which is widely used for seasoning.

Herb pepper according to the present invention and a method for producing the same, the mixing process of mixing the milled pepper and herbs evenly, the moisture content test and redrying process of re-drying by checking the water content of the pepper and herbs mixed in the mixing process, The fermentation process is put into the container containing the pepper and herbs during the moisture content inspection and redrying process, and the packaging process for packaging the pepper and herbs aged in the ripening process according to the particle size It is done.

Herbs, Peppers, Chili Powder, Herb Pepper

Description

A red pepper meal having herb and the manufacturing process

The present invention relates to seasoned red pepper powder, and in particular, relates to herb black pepper powder and a method for producing the same, which is made by mixing a herb having a large amount of nutritionally and medicinally active ingredients in seasoned red pepper powder, which is widely used for seasoning.

HERB (herb) is a generic term for green plants that benefit us, including edible, beauty, medicinal, fragrance, insect repellent, preservative, and deodorant. Inteoplastos first divided the plant into trees, trees, herbs, etc., and the first herb was used as herb, the herb being Latin herb meaning green grass, and in modern times, health, eatable ), It is used as a compound word of Refresh (fresh) and Beauty (beauty).

Herbs have played an important role not only in the treatment of pain relief and soothing, but also as an herb for embalming and insecticide, evidence of clay tablets excavated in Mesopotamia, records left on papyrus in ancient Egypt, and traces of spices and smokes from the Inca ruins. . In ancient Egypt, mummies with cumin, anis, cassia, cinnamon, and marjoram were made to prevent rotting dead bodies when the aristocracy died about 2,400 BC.After ancient Rome ruled all over Europe, it spread from the Mediterranean coast to various parts of Europe. As a result, from medicinal to luxury goods, aroma therapy called aroma therapy. The ancient Roman scholar Dioscoridedes, written in the 1st century BC, contains over 600 species of herbs in the book of Hippocrates.

In addition, herbs are rich in vitamins and minerals, and they act as digestive, astringent, diuretic, antiseptic, and antibacterial with various pharmacological ingredients, so that they can be dissolved in warm water and consumed with tea, eliminating the smell of meat, fish, and intestines. It can change the taste of bitter and sour taste, so it is especially used in the West. As an example of using herbs other than food, herbal teas that have no caffeine have a good blood circulation and refresh the stomach and have a relaxing effect.Aromatherapy using fragrances can be used when you are stressed or tired or when your skin is rough. The effect can be enhanced.

On the other hand, red pepper powder is a representative ingredient widely used on the table because it is rich in capsanthin and capsaicin, which is spicy and cool. Its use was insufficient, and the dried pepper was simply milled and added to cooking or food.

Therefore, in order to meet the consumer's desire to purchase high quality and diversification according to the improvement of the economic level and the improvement of dietary life, food ingredients that Koreans enjoy herbs that have various effects and effects and are highly applicable as functional foods. By mixing with red pepper powder, it refines the unpleasant elements such as spicy taste and edible stimulus of red pepper powder and combines the characteristics of herbs with the need for developing red pepper powder superior to existing products in terms of taste and nutrients as well as shelf life. This situation is required.

The present invention has been devised to meet the above-mentioned problems and needs, herb pepper made by mixing a herb having a lot of nutritional and medicinally active ingredients in red pepper powder, which is used a lot for seasoning It is an object to provide a powder and a production method thereof.

That is, the present invention is a herb made by mixing the herb with red pepper powder widely used by Koreans to enable the intake of the herb through food without a separate independent intake process in order to ingest the herb containing a large amount of the active ingredient An object of the present invention is to provide red pepper powder and a manufacturing method thereof.

The above object is the mixing process of mixing the conventional milled pepper and herbs evenly, the moisture content inspection and redrying process of re-drying by checking the water content of the mixed pepper and herbs in the mixing process, and the moisture content inspection and re- It can be achieved by the present invention, including the ripening step of putting the pepper and herbs in the drying process into a storage container and the packaging process of packaging the pepper and herbs aged in the aging process according to the size of the particles It will be described in detail through various embodiments below.

Herb pepper according to the present invention, seasoned red pepper as a main ingredient dried pepper, characterized in that the seasoning red pepper is contained herbs.

That is, the present invention is made by mixing a herb that has a lot of nutritionally effective ingredients in red pepper powder that is used a lot for seasoning.

The hub is preferably 0.3 to 8% by weight based on the weight of the seasoning powder.

The seasoned red pepper powder may further include green tea and refined salt having nutritionally effective ingredients in red pepper powder, and the herb is preferably 0.3 to 8% by weight relative to the weight of the seasoned red pepper powder.

In addition, the pepper powder is also preferred to vary the type of herbs to be mixed according to the use target, the type of herbs according to the classification of the use target and the appropriate mixing ratio to the weight of the pepper powder is as follows.

1) When used for meat

Fennel 0.3 ~ 2%, Sage 0.3 ~ 2%, Thyme 0.3 ~ 4%, Rosemary 0.15 ~ 1.5%, Lemon Balm 0.3 ~ 2% %

2) When used for fish

Thyme 0.3 ~ 4% by weight, Sage 0.3 ~ 2% by weight, Lemon Balm 0.3 ~ 2% by weight

3) When used for non-invasive (salads)

Basil 0.3 ~ 2%, Dill 0.15 ~ 1.5%, Lemon Balm 0.3 ~ 2%, Sage 0.15 ~ 1.5%, Thyme 0.3 ~ 2% %

The present invention is a mixing process of evenly mixing the milled pepper and herbs, the moisture content test and redrying process to check and redry the moisture content of the pepper and herbs mixed in the mixing process, and the moisture content test and redrying process It is preferable that the fermentation key is put into a container and the ripening process, and the packaging process of packaging the pepper and herbs aged in the aging process according to the size of the particles.

In addition, the present invention is a raw material storage process for storing the red pepper as a main material before the mixing process in the storage container, a sorting process for removing the tap, seeds and impurities of the pepper stored in the raw material storage process, and in the selection process More preferably, the sterilization process of sterilizing peppers from which impurities are removed using a sterilizer and a milling process of pulverizing the pepper sterilized in the sterilization process to a desired particle size are more preferable.

The storage container may be composed of an onggi that provides an excellent effect for fresh and safe storage of raw materials, the characteristics of the onggi are as follows.

1) Preservation

Numerous grains of sand in clay, the main ingredient of Onggi, make fine air holes in the bowl, which let air in and out of the onggi to cook food well and preserve it for a long time.

2) Antiseptic

When roasting Onggi in a kiln, the soot produced by burning wood is wrapped around the inside and outside of the pot to form an antiseptic material.In addition, the pure natural glaze used in the manufacture of Onggi, and the elvan are used for the proper humidity and air ventilation. Breathes, acts to suck or purify the poison.

In addition, the temperature and relative humidity in the raw material storage process is -10 ~ 10 ℃ and 40 ~ 60%, respectively, the mixing ratio of the pepper and herbs in the mixing process is 92 ~ 99 parts by weight and 0.3 ~ 8 weight, respectively By the way, the moisture content in the moisture content test and redrying process is 1 to 15%, the aging time in the aging process is preferably set to 6 to 72 hours.

In addition, it is also preferable to impregnate the aroma and efficacy of the herbs in the red pepper powder by storing a drying hub inside the storage container of the raw material storage process.

Hereinafter, the step-by-step embodiment of the present invention to raise the merchandise value of the red pepper powder product to enhance the health effect of the intake user.

1) Raw material storage process

Herbs are stored in low-temperature warehouses with an appropriate temperature of -10 ℃ to 10 ℃ and relative humidity of 40 to 60%, and dried dried peppers are stored in containers made of Onggi to reduce bacterial and bacterial propagation of raw materials and maintain freshness of raw materials. Let it be.

2) Screening Process

Dried peppers which have undergone red pepper screening process are automatically selected by using the automatic red pepper spigot remover to re-select the dry pepper stalks and the red pepper seeds and impurities. Remove red pepper seeds and impurities.

3) Sterilization Process

It is a process of sterilizing the selected dried peppers through sterilizer (ultraviolet sterilizer).

4) Milling process

Mill according to the intended use of the product.

5) Mixing Process

Mix the ground red pepper powder so that the herb powder (herb mixture) is 0.3-8% of the total weight. This mixing ratio is a mixing ratio in consideration of the recommended herbal intake and Korean adult pepper powder intake, the mixing ratio may vary according to the bioreaction of herbs.

6) moisture content inspection and redrying process

The moisture content of herb black pepper powder is adjusted to 14% or less out of 1 ~ 15%, which is a suitable level, and the product is more than 14% after the drying process.

7) Aging process

The herb black pepper is put in a container made of pottery and aged for 6 to 72 hours. Through this, as well as the herb pepper powder, freshness, taste, aroma, color is also improved when the pepper powder and herb goes well with food.

8) Packing Process

It is the process of sorting according to the use of the product and the size of the particles (mesh) and packing according to the standard, and the inspection process such as the abnormality of the product and the expiration date can be added.

Changes in the capsanthine and capsaicin contents according to the present invention and the storage method and storage period of common red pepper are as follows.

First, normal pepper powder according to the packing method (general packing (control), AL packing, PE packing) in the room temperature storage and low temperature and low humidity storage (-10 ~ 10 ℃, relative humidity 40 ~ 60%) and the period change of the present invention Comparison of the change in the amount of capsanthin according to the mg% unit is shown in Table 1.

Table 1. Capsanthin content change (unit: mg%)

Storage period (months) Room temperature storage Low temperature and low humidity (-10 ~ 10 ℃, relative humidity 40 ~ 60%) Common Red Pepper The present invention Common Red Pepper Powder The present invention Control AL / PE Control AL / PE Control AL / PE Control AL / PE 0 663 663 663 663 663 663 663 663 4 576 623 589 630 597 631 604 634 8 503 598 517 604 536 602 543 607

As shown in Table 1, the present invention, which adds herbs to red pepper powder and stores them in Onggi, shows less change in capxanthin content than ordinary red pepper in both room temperature storage and low temperature and low humidity storage. And the embodiment of the present invention is configured by the addition of herbs but the addition of herbs shows that there is an excellent effect on the shelf life than ordinary red pepper powder.

Second, in normal temperature storage and low temperature and low humidity storage (-10 ~ 10 ℃, relative humidity 40 ~ 60%), general packing (control) and sanitized aluminum container (AL packing) or human body Table 2 shows the comparison of the change in the content of the black pepper powder and capsaicin according to the present invention according to the PE packing sealed packaging using a harmless polyethylene (PE: Polyethylene) container.

Table 2. Change of Capsacin Content (Unit:%)

 Storage period (months) Room temperature storage Low temperature and low humidity (-10 ℃ ~ 10 ℃, relative humidity 40% ~ 60%) Common Red Pepper Powder The present invention Common Red Pepper Powder The present invention Control AL / PE Control AL / PE Control AL / PE Control AL / PE 0 1.62 1.62 1.62 1.62 1.62 1.62 1.62 1.62 4 0.71 0.96 0.82 1.03 1.17 1.20 1.16 1.23 8 0.58 0.65 0.61 0.75 0.59 0.81 0.68 1.82

As shown in Table 2, the present invention, which adds herbs to red pepper powder and stores them in Onggi, shows less changes in capsaicin content than ordinary red pepper powder in both room temperature storage and low temperature and low humidity storage. The embodiment of the present invention constituted by the addition of herbs but with the addition of herbs shows an excellent effect on shelf life than ordinary red pepper powder.

For reference, the embodiments disclosed herein are only presented by selecting the most preferred examples to help those skilled in the art from the various possible examples, the technical spirit of the present invention is not necessarily limited or limited only by this embodiment, Various changes and modifications are possible within the scope without departing from the technical spirit of the present invention, as well as other equivalent embodiments will be found.

According to the present invention made as described above, by providing a method for producing red pepper powder by adding a red pepper powder and herbs with herbs, in order to ingest the active ingredient of the herb as cumbersome powder or purified herbal products or herbs Because you do not eat the food containing, and eat the food using red pepper powder, the convenience and convenience of ingestion of the active ingredient is continuously ingested, so that the effect on the physical health of the intake can be seen.

In addition, the present invention is used to mix the pepper powder by varying its type according to the use of the herb, so as to solve the unique fishy smell, smell, etc. generated in each use, as well as lipolysis effect, digestion according to the type of herbs Promotional effect, digestive absorption rate increase effect, and also because of the pharmacological effects of herbs, sleep effect, mental stability, fatigue recovery, bad breath removal, healthy stomach tonic, arteriosclerosis prevention, nerve uplift, soothing effect, memory enhancement, You will see a lot of benefits such as concentration, blood circulation, cold prevention, etc.

Claims (8)

In seasoning red pepper which mainly uses dried red pepper, The total weight of the herb mixture selected from herbs Fennel, Sage, Thyme, Rosemary, Lemon Balm, Basil and Dill 0.3 to 8% by weight of the weight of the herb pepper powder, characterized in that it is mixed with the seasoning powder. The method of claim 1, wherein the herbal mixture, 0.3-2% by weight of the fennel and the sage, respectively; 0.3 to 4 weight percent of said time; 0.15 to 1.5% by weight of the rosemary; 0.3-2% by weight of the lemon balm; Herb pepper, which is characterized in that mainly used in meat. The method of claim 1, wherein the herbal mixture, 0.3 to 2 weight percent of the sage; 0.3 to 4 weight percent of said time; 0.3-2% by weight of the lemon balm; Herb pepper, which is characterized in that mainly used for fish. The method of claim 1, wherein the herbal mixture, 0.3-2% by weight of the basil and the lemon balm and the thyme, respectively; 0.15 to 1.5 weight percent of the sage and the dill; It consists of, herb pepper powder, characterized in that mainly used for non-invasive. The method according to any one of claims 1 to 4, Herb mixture, characterized in that the green tea and refined salt further comprises a predetermined amount. a) temperature and relative humidity were stored in a storage container having a temperature of -10 ~ 10 ℃ and a relative humidity of 40 to 60%, respectively, and then remove the stems, seeds and impurities of the stored pepper, and then using a sterilizer After sterilizing the red pepper, milling to a particle size as the use of any one of claims 2 to 4; b) mixing the milled red pepper powder 92 ~ 99% by weight, and 0.3 ~ 8% by weight of the herb to produce a herbal red pepper powder, and then drying the herb powder to 1 to 15% moisture content; c) adding a black pepper herb powder having a water content of 14% or less to pottery for 6 to 72 hours, and then selecting and packaging the aged black pepper powder by particle size or by the above-mentioned uses; Herb powder manufacturing method characterized in that consisting of. delete delete