KR100556147B1 - A red pepper meal having chlorella and the manufacturing process - Google Patents
A red pepper meal having chlorella and the manufacturing process Download PDFInfo
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- KR100556147B1 KR100556147B1 KR1020040029460A KR20040029460A KR100556147B1 KR 100556147 B1 KR100556147 B1 KR 100556147B1 KR 1020040029460 A KR1020040029460 A KR 1020040029460A KR 20040029460 A KR20040029460 A KR 20040029460A KR 100556147 B1 KR100556147 B1 KR 100556147B1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/14—Dried spices
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
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Abstract
본 발명은 조미고추가루에 관한 것으로서, 특히 양념용으로 많이 사용되고 있는 조미고추가루에 영양학적으로 유효성분을 많이 갖고 있는 클로렐라가 혼합되어 만들어지는 클로렐라 고추가루 및 그 제조방법에 관한 것이다.The present invention relates to seasoned red pepper powder, and in particular, relates to chlorella red pepper powder made by mixing chlorella having a large amount of nutritionally effective ingredients with seasoned red pepper powder, which is widely used for seasoning.
본 발명에 따른 클로렐라 고추가루 및 그 제조방법은 제분된 고추와 클로렐라를 골고루 섞는 혼합과정과, 상기 혼합과정에서 혼합된 고추와 클로렐라의 수분함량을 검사하여 재건조 시키는 수분율검사 및 재건조과정과, 상기 수분율검사 및 재건조과정에서의 고추와 클로렐라를 수납용기에 넣어 숙성키키는 숙성과정과, 상기 숙성과정에서 숙성된 고추와 클로렐라를 입자의 크기에 따라 포장하는 포장과정을 포함하여 구성되는 것을 특징으로 한다.Chlorella pepper powder and its manufacturing method according to the present invention is a mixing process of evenly mixing the milled pepper and chlorella, the moisture content test and redrying process of re-drying the water content of the mixed pepper and chlorella in the mixing process; The hydration test and the red pepper during the re-drying process put into a storage container to ripen the maturing process, and the packaging process for packaging the pepper and chlorella aged in the ripening process according to the particle size It is done.
클로렐라, 고추, 고추가루, 클로렐라 고추가루Chlorella, chilli, chilli powder, chlorella chilli powder
Description
본 발명은 조미고추가루에 관한 것으로서, 특히 양념용으로 많이 사용되고 있는 조미고추가루에 영양학적으로 유효성분을 많이 갖고 있는 클로렐라가 혼합되어 만들어지는 클로렐라 고추가루 및 그 제조방법에 관한 것이다.The present invention relates to seasoned red pepper powder, and in particular, relates to chlorella red pepper powder made by mixing chlorella having a large amount of nutritionally effective ingredients with seasoned red pepper powder, which is widely used for seasoning.
클로렐라는 녹조식물 클로렐라과에 속하는 직경 3∼8㎛의 타원형의 단세포 생물으로서 단백질의 함유량이 많으며 특히, 필수아미노산, 필수지방산, 복합당질, 비타민, 미네랄(인, 칼슘, 마그네슘, 철, 구리, 아연등), 식이섬유소, 엽록소, 핵산(DNA, RNA), 베타 카로테노이드, 플라보노이드, 류틴 등의 항산화제 식물성 영양성분(phytochemical, phytosterol), 스테롤, 감마 리놀렌산등 식물성 영양소를 고루 함유하고 있으며 또한, Brijerinck에 의하여 식용가능성이 보고된 이후 최근의 연구결과에 의하여 밝혀진 특유의 각종 생리활성성분, 항암성분, 항감염성분, 성인병 예방 및 치료물질, 그리고 항자외선 물질등으로 인하여 관심이 고조되고 있어 기능성 식품에 대한 연구와 개발이 요청되고 있다.Chlorella is an oval, single-celled organism with a diameter of 3 to 8 µm belonging to the green algae Chlorellaaceae. It contains a lot of protein, especially essential amino acids, essential fatty acids, complex sugars, vitamins and minerals (phosphorus, calcium, magnesium, iron, copper, zinc, etc.). ), Dietary fiber, chlorophyll, nucleic acids (DNA, RNA), beta carotenoids, flavonoids, and lutein and other antioxidants such as phytochemicals (phytochemical, phytosterol), sterols, gamma linolenic acid, etc. The study of functional foods has been gaining attention due to various bioactive ingredients, anticancer ingredients, anti-infective ingredients, adult disease prevention and treatment substances, and anti-ultraviolet substances, which have been identified by recent research results after edible availability was reported. And development is being requested.
상기와 같은 효능과 효과를 갖는 클로렐라를 섭취하기 위하여, 종래에는 단순히 분말이나 정제된 클로렐라 제품이나 클로렐라 함유 식품(만두, 면류제품등)을 섭취하고 있으며, 또한 상기와 같은 효능및 효과를 보기 위해서는 지속적인 관심을 갖고 복용을 해야 효과를 볼 수 있었다.In order to ingest chlorella having the above effects and effects, conventionally, simply ingested powder or purified chlorella products or chlorella-containing foods (dumplings, noodles, etc.), and in order to see the effects and effects as described above, You need to take care with interest to see the effect.
고추가루는 매운맛을 내는 켑산틴(Capsanthin), 켑사이신(Capsaicin)이 풍부하여 매콤하고 시원한 맛을 즐기는 한국인의 특성상 식탁에 널리 사용되는 대표적인 부재료로써 각종 요리나 음식에 첨가하여 널리 사용되고 있으나 그 활용이 미진하여 단순히 건조된 고추를 제분하여 요리나 음식에 첨가하여 사용하는 것이 전부였다.Red pepper powder is rich in capsanthin and capsaicin, which makes it spicy, and is a representative ingredient widely used for dining table because it is spicy and cool. All that was left was simply milling the dried red pepper and adding it to cooking or food.
따라서, 경제수준의 향상 및 식생활 개선에 따른 고급화, 다양화를 추구하는 소비자들의 구매 욕구를 충족시키기 위하여, 여러 가지 효능과 효과가 있어 기능성식품으로의 활용가능성이 높은 클로렐라를 한국인이 즐겨먹는 음식재료인 고추가루에 혼합하여 독립적인 별도의 섭취없이도 클로렐라의 유효성분의 섭취가 가능하도록 한 고추가루의 다각적인 이용 방법을 개발할 필요성이 요구되고 있는 실정이다.Therefore, Koreans enjoy chlorella, which is highly applicable as a functional food with various effects and effects, in order to meet the purchasing needs of consumers pursuing high-quality and diversification according to the improvement of the economic level and the improvement of dietary life. There is a need to develop a multi-use method of red pepper powder that can be mixed with phosphorus red pepper powder to enable the intake of chlorella's active ingredients without separate intake.
본 발명은 상기와 같은 문제점의 해결 및 요구를 충족하기 위하여 안출된 것으로써, 특히 양념용으로 많이 사용되고 있는 고추가루에 영양학적으로 유효성분을 많이 갖고 있는 클로렐라가 혼합되어 만들어지는 클로렐라 고추가루 및 그 제조방법을 제공하는 것을 목적으로 한다.
The present invention has been made in order to solve the above problems and needs, in particular, chlorella pepper powder is made by mixing chlorella having a lot of nutritionally effective ingredients in pepper powder that is used a lot for seasoning and its It is an object to provide a manufacturing method.
즉, 본 발명은 유효 성분을 다량 함유한 클로렐라를 섭취하기 위하여 별도의 독립적인 섭취과정 없이 음식을 통하여 상기 클로렐라의 섭취가 가능하도록 한국인이 폭넓게 사용하는 고추가루에 상기 클로렐라를 혼합하여 만들어지는 클로렐라 고추가루 및 그 제조방법을 제공하는 것을 목적으로 한다.
In other words, the present invention is a chlorella pepper made by mixing the chlorella in pepper powder widely used by Koreans to enable the intake of the chlorella through food without an independent intake process in order to ingest the chlorella containing a large amount of the active ingredient It is an object to provide a powder and a production method thereof.
이상과 같은 목적은 종래의 제분된 고추와 클로렐라를 골고루 섞는 혼합과정과, 상기 혼합과정에서 혼합된 고추와 클로렐라의 수분함량을 검사하여 재건조시키는 수분율검사 및 재건조과정과, 상기 수분율검사 및 재건조과정에서의 고추와 클로렐라를 수납용기에 넣어 숙성키키는 숙성과정과, 상기 숙성과정에서 숙성된 고추와 클로렐라를 입자의 크기에 따라 포장하는 포장과정을 포함하는 본 발명에 의 하여 달성될 수 있는 바, 이하 다양한 실시예를 통하여 상세히 설명한다.
The above object is the mixing process of mixing the conventional milled pepper and chlorella evenly, the moisture content inspection and redrying process to check and redry the moisture content of the mixed pepper and chlorella in the mixing process, and the moisture content inspection and re- It can be achieved by the present invention including a ripening process to put the pepper and chlorella in the drying process into a storage container, and a packaging process for packaging the pepper and chlorella ripened in the aging process according to the size of the particles It will be described in detail through various embodiments below.
본 발명에 따른 클로렐라 고추가루는, 건조된 고추를 주재료로 하는 조미고 추가루에 있어서, 상기 조미고추가루는 클로렐라가 포함된 것을 특징으로 한다.Chlorella red pepper powder according to the present invention is characterized in that the seasoning and additional powder with dried pepper as a main ingredient, the seasoning red pepper powder contains chlorella.
즉, 본 발명은 양념용으로 많이 사용되고 있는 고추가루에 영양학적으로 유효성분을 많이 갖고 있는 클로렐라가 혼합되어 만들어진다.That is, the present invention is made by mixing chlorella having a lot of nutritionally effective ingredients in red pepper powder that is used a lot for seasoning.
상기 클로렐라는 상기 조미고추가루 중량 대비 0.3 ~ 8 중량%인 것이 바람직하다.The chlorella is preferably 0.3 to 8% by weight relative to the weight of the seasoning powder.
상기 조미고추가루는 고추가루에 영양학적으로 유효성분을 많이 갖고 있는 허브, 녹차와 정제염이 더 포함될 수 있으며, 상기 클로렐라는 상기 조미고추가루 중량 대비 0.3 ~ 8 중량%인 것이 바람직하다.The seasoning red pepper powder may further include a herb, green tea and refined salt having a lot of nutritionally effective ingredients in red pepper powder, the chlorella is preferably 0.3 to 8% by weight relative to the weight of the seasoning red pepper powder.
본 발명은 제분된 고추와 클로렐라를 골고루 섞는 혼합과정과, 상기 혼합과정에서 혼합된 고추와 클로렐라의 수분함량을 검사하여 재건조 시키는 수분율검사 및 재건조과정과, 상기 수분율검사 및 재건조과정에서의 고추와 클로렐라를 수납용기에 넣어 숙성키키는 숙성과정과, 상기 숙성과정에서 숙성된 고추와 클로렐라를 입자의 크기에 따라 포장하는 포장과정으로 구성되는 것이 바람직하다.The present invention is a mixing process of evenly mixing the milled pepper and chlorella, the moisture content test and redrying process to examine and redry the moisture content of the pepper and chlorella mixed in the mixing process, and the moisture content test and redrying process Pepper and chlorella is preferably composed of a aging process to put the aging key in the container, and packaging process for packaging the pepper and chlorella aged in the aging process according to the size of the particles.
또한, 본 발명은 상기 혼합과정전에 주재료인 고추를 수납용기에 넣어 보관 하는 원재료보관과정과, 상기 원재료보관과정에서 보관된 상기 고추의 꼭지, 씨 및 불순물을 제거하는 선별과정과, 상기 선별과정에서 불순물이 제거된 고추를 살균기를 이용하여 살균시키는 살균과정과, 상기 살균과정에서 살균된 고추를 원하는 입자의 크기로 분쇄하는 제분과정을 더 포함하여 구성되는 것이 더욱 바람직하다.In addition, the present invention is a raw material storage process for storing the red pepper as the 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.
상기 수납용기는 원재료를 신선하고 안전하게 저장하는데 탁월한 효과를 제공하는 옹기로 구성될 수 있으며, 상기 옹기의 특성은 다음과 같다.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. 보존성 - 옹기의 주재료인 찰흙 안에 들어 있는 수많은 모래 알갱이가 그릇에 미세한 공기 구멍을 만들며 이것이 옹기의 안과 밖으로 공기를 통하게 해서 음식물을 잘 익게 하고 오랫동안 보존해 준다. 1. Preservation-Numerous grains of sand in clay, the main ingredient of pottery, make fine air holes in the bowl, which let air into and out of pottery to cook food well and preserve it for a long time.
2. 방부성- 옹기를 가마 안에 넣고 구울 때, 나무가 타면서 생기는 검댕이가 옹기의 안과 밖을 휘감으며 방부성 물질을 형성하고 또한, 옹기제작시 사용되는 순수한 천연유약과, 맥반석은 적당한 습도와 공기의 통풍으로 기물 자체가 숨을 쉬며, 독을 빨아들이거나 정제하는 역할을 한다.2. Antiseptic-When roasting Onggi in the kiln, the soot produced by burning wood is wrapped around the inside and outside of the pot to form an antiseptic material. The gout breathes itself and breathes or purifies the poison.
또한, 원재료보관과정에서의 온도와 상대습도는 각각 -10 ~ 10℃와 40 ~ 60%로, 상기 혼합과정에서의 상기 고추와 클로렐라의 혼합비율은 각각 92 ~ 99중량부와 0.3 ~ 8중량부로, 상기 수분율검사 및 재건조과정에서의 수분함량은 1 ~ 15%로, 상기 숙성과정에서의 숙성시간은 6 ~ 72시간으로 설정되는 것이 바람직하다.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 chlorella in the mixing process is 92 ~ 99 parts by weight and 0.3 ~ 8 parts by weight, respectively , The moisture content during the moisture content inspection and redrying process is 1 to 15%, the aging time in the aging process is preferably set to 6 to 72 hours.
또한, 상기 원재료보관과정의 수납용기 내부에 건조허브를 수납하여 상기 고추가루에 허브의 향기와 효능을 함침시키는 것도 바람직하다.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.
이하 고추가루 제품의 상품가치를 올리고 섭취자의 건강상의 유효성을 증진시키기 위한 본 발명의 단계별 실시예는 다음과 같다.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) 원재료 보관과정1) Raw material storage process
적정온도 -10℃ ~ 10℃, 상대습도 40 ~ 60%의 저온창고에서 허브가 수납되되 옹기로 제작된 용기에 건조고추를 보관하여 원재료가 갖고 있는 세균 및 세균번식을 감소시키고 원재료의 신선도를 유지시켜 준다. 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) 선별과정2) Screening Process
고추선별 작업을 거친 건조고추를 자동고추 꼭지제거기를 사용하여 건조고추의 꼭지와 고추씨 및 불순물을 제거하는 1차선별과정과 상기 1차선별과정을 거친 건조고추를 수작업으로 재선별하여 고추의 꼭지와 고추씨 및 불순물을 제거한다.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) 살균과정3) Sterilization Process
선별된 건조고추를 살균하는 공정으로 살균기(자외선살균기)를 거쳐 살균작업을 한다. It is a process of sterilizing the selected dried peppers through sterilizer (ultraviolet sterilizer).
4) 제분과정4) Milling process
제품의 용도에 맞게 제분한다.Mill according to the intended use of the product.
5) 혼합공정5) Mixing Process
클로렐라 분말이 총중량의 0.3 ~ 8%가 되도록 제분된 고추가루와 혼합한다. 이러한 혼합비율은 클로렐라 권장량과 한국인 성인 고추가루 섭취량을 감안한 혼합비율이고, 클로렐라의 생체반응에 따라 그 혼합비율이 변동될 수 있다.Mix with milled red pepper powder so that chlorella powder is 0.3 to 8% of the total weight. This mixing ratio is a mixing ratio in consideration of the recommended amount of chlorella and Korean adult red pepper powder intake, and the mixing ratio may vary depending on the chlorella's bioreaction.
6) 수분률검사 및 재건조과정6) moisture content inspection and redrying process
클로렐라 고추가루의 수분률을 적정수준인 1 ~ 15%중 14%이하로 맞춘 것은 숙성과정으로 보내고 14%이상인 제품은 건조과정을 거쳐 수분률을 14%이하로 맞춘다.The moisture content of chlorella red pepper powder is adjusted to 14% or less of 1 ~ 15%, which is a suitable level, and the product is more than 14% after the drying process.
7) 숙성과정7) Aging process
상기 클로렐라 고추가루를 옹기로 제작된 용기에 넣어 6 ~ 72시간 동안 숙성시킨다. 이를 통하여 상기 클로렐라 고추가루가 자연 발효됨은 물론 신선도, 맛, 향, 색도도 향상되어 음식을 했을 때 고추가루와 클로렐라가 잘 어우러진다.The chlorella red pepper powder is put into a container made with Onggi and aged for 6 to 72 hours. Through this, the chlorella pepper powder is naturally fermented, as well as the freshness, taste, aroma, and color are also improved, and the pepper powder and chlorella go well together when cooked.
8) 포장과정8) Packing Process
제품의 용도와 입자의 크기(mesh)에 따라 선별하여 규격에 맞게 포장되는 과 정이며, 제품의 이상유무와 유통기한등의 검사과정이 추가될 수 있다. It is a 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 product abnormality and expiration date may be added.
본 발명과 일반고추가루의 저장방법 및 저장기간에 따른 캡산틴 및 캡사이신 함량 변화는 하기와 같다.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.
첫째, 상온저장과 저온저습저장(-10~10℃, 상대습도40~60%)에서 일반팩킹(대조구)과, 위생 처리된 알루미늄용기를 이용하여 밀폐포장 가공된 알루미늄팩킹(AL팩킹) 또는 인체에 무해한 폴리에틸렌(PE : Polyethylene)용기를 이용하여 밀폐 포장 가공된 PE팩킹에 따른 일반고추가루와 본 발명의 기간변화에 따른 캡산틴의 함량 변화비교를 mg% 단위로 표1에 나타내었다.First, the normal packing (control) in the normal temperature storage and low temperature and low humidity storage (-10 ~ 10 ℃, relative humidity 40 ~ 60%), and the aluminum packing (AL packing) or the human body that is hermetically packed using a sanitized aluminum container. Table 1 shows the comparison of the change in the content of capstantine according to the change in the period of the general black pepper and the period of the present invention according to the PE packing sealed packaging using a harmless polyethylene (PE: Polyethylene) container.
표1. 캡산틴(Capsanthin) 함량 변화(단위 : mg%)Table 1. Capsanthin content change (unit: mg%)
상기 표1에서 보는 바와 같이 고추가루에 클로렐라를 첨가하며 옹기에 수납하여 숙성하는 본 발명은 상온저장 및 저온저습저장에서 모두 일반고추가루보다 캡산틴의 함량변화가 적게 나타났으며, 이는 옹기숙성방법 및 클로렐라가 첨가되되 허브가 더 첨가됨으로서 구성되는 본 발명의 실시예는 일반 고추가루 보다 저장성에 탁월한 효과가 있음을 보여준다.As shown in Table 1, the present invention, in which chlorella is added to red pepper powder and stored in Onggi aging, showed less change in the content of capsanthin than normal red pepper in both room temperature storage and low temperature and low humidity storage. And the embodiment of the present invention constituted by the addition of chlorella but with the addition of herbs shows that there is an excellent effect on the shelf life than ordinary red pepper powder.
둘째, 상온저장과 저온저습저장(-10~10℃, 상대습도40~60%)에서 팩킹방법(일반팩킹(대조구), AL팩킹, PE팩킹)에 따른 일반고추가루와 본 발명의 기간변화에 따른 캡사이신의 함량 변화비교를 % 단위로 표2에 나타내었다.Second, normal pepper powder according to the packing method (general packing (control), AL packing, PE packing) in room temperature storage and low temperature and low humidity storage (-10 ~ 10 ℃, relative humidity 40 ~ 60%) and the change in the period of the present invention Comparison of the change in the content of the capsaicin according to the percentage is shown in Table 2.
표2. 캡사이신(Capsacin) 함량 변화(단위 : %)Table 2. Change of Capsacin Content (Unit:%)
상기 표2에서 보는 바와 같이 고추가루에 클로렐라를 첨가하며 옹기에 수납하여 숙성하는 본 발명은 상온저장 및 저온저습저장에서 모두 일반고추가루보다 캡사이신의 함량변화가 적게 나타났으며, 이는 옹기숙성방법 및 클로렐라가 첨가되되 허브가 더 첨가됨으로서 구성되는 본 발명의 실시예는 일반 고추가루 보다 저장성에 탁월한 효과가 있음을 보여준다.As shown in Table 2, the present invention, which adds chlorella to red pepper powder and accommodates it in Onggi, shows less change in capsaicin content than ordinary red pepper in both room temperature storage and low temperature and low humidity storage. The embodiment of the present invention constituted by the addition of chlorella but with the addition of herbs shows an excellent effect on shelf life than ordinary red pepper powder.
참고로 여기에서 개시되는 실시예는 여러가지 실시가능한 예중에서 당업자의 이해를 돕기 위하여 가장 바람직한 예를 선정하여 제시한 것일 뿐, 이 발명의 기술적 사상이 반드시 이 실시예만 의해서 한정되거나 제한되는 것은 아니고, 본 발명 의 기술적 사상을 벗어나지 않는 범위내에서 다양한 변화와 변경이 가능함은 물론, 균등한 타의 실시예가 가능함을 밝혀 둔다.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.
상기와 같이 이루어지는 본 발명에 의하면, 클로렐라가 첨가된 고추가루와 클로렐라를 첨가하여 고추가루를 제조하는 방법을 제공함으로서, 클로렐라의 유효성분을 섭취 하기위하여 종래와 같이 번거롭게 분말이나 정제된 클로렐라 제품이나 클로렐라 함유 식품을 섭취하지 않고, 고추가루를 사용한 음식을 섭취하므로 섭취에 따른 편리와 클로렐라가 갖고 있는 유효성분을 지속적으로 섭취 하게 되어 섭취자의 신체적 건강에 유효한 효과를 볼 수 있게 된다.
According to the present invention made as described above, by providing a method for producing red pepper powder by adding red pepper powder and chlorella added chlorella, chlorella products or chlorella cumbersomely powdered or purified to ingest the active ingredient of chlorella Because you do not eat the food containing, and eat the food using red pepper powder, you will continue to eat the active ingredient with convenience and chlorella according to the ingestion can see the effective effect on the physical health of the intake.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR20200129710A (en) * | 2019-05-09 | 2020-11-18 | 박순옥 | Red pepper powder manufacturing system |
| KR20230013584A (en) | 2021-07-19 | 2023-01-26 | 한승수 | A method for preparing red pepper powder composite containg oak mushroom powder |
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| KR19980035422A (en) * | 1996-11-13 | 1998-08-05 | 이덕환 | Seasoning manufacturing method |
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| KR20230013584A (en) | 2021-07-19 | 2023-01-26 | 한승수 | A method for preparing red pepper powder composite containg oak mushroom powder |
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