KR100760983B1 - A red pepper paste added garlic and its making method - Google Patents

Abstract

A method of manufacturing red pepper paste containing garlic is provided to obtain red pepper paste having a low sugar and salt content and excellent palatability and functionality such as a restorative and tonic action, anticancer, antihypertensive and anti-diabetic activity. Garlic is ground to 80meshes, heated with steam at 80 to 100deg.C for 30min and mixed with germinated barley in a weight ratio of 2:1. The mixture is steamed at 80deg.C for 20min, mixed with salt, licorice root, Gardenia seed and safflower seed in a weight ratio of 6:2:1:1 and aged at room temperature in traditional earthenware. The red pepper paste containing garlic contains 45% by weight of red pepper powder, 20% by weight of garlic, 15% by weight of fermented soybean powder, 10% by weight of germinated barley, 6% by weight of salt, 2% by weight of licorice root, 1% by weight of Gardenia seed and 1% by weight of safflower seed.

Description

A red pepper paste added garlic and its making method}

1 is a flow chart of the material preparation step and manufacturing step of the present inventors garlic pepper paste.

Figure 2 is a mass spectrometry (GC-MASS) spectrum of the garlic pepper paste of the present invention

The present invention relates to a garlic pepper paste and its manufacturing method, in order to maintain the most beneficial ingredients of garlic, which is the main raw material of gochujang, the garlic is selected, washed with water and pulverized to increase the garlic at 80 to 100 ° C to prepare garlic porridge. Step 1, which is a step of making porridge: Step 2 of the first mixing step of mixing the prepared malt with garlic porridge, and step 3 of the cooking step of increasing the raw material after the first mixing step: with red pepper powder Fourth step of the second mixing step of adding and mixing the meju powder and salt for liver control: The palatability control step of controlling palatability by mixing licorice, gardenia and safflower with the raw materials mixed up to the second mixing step. 5th process: After the palatability control step, it is manufactured through the 6th process of the ripening step which is put into traditional pottery and aged at room temperature. The present invention relates to a garlic pepper paste and a method for preparing the same, which include a garlic-derived sulfide-based compound having high anti-cancer, high blood pressure, and blood sugar improving effects such as increased content of red pepper paste and arginine.

In general, gochujang is a favorite food that harmonizes with the soy sauce, miso, and the unique flavors derived from the ingredients used as one of Korean's indigenous foods, and is also a fermented food that deepens the taste through the aging process. In addition, gochujang is not only delicious but also contains various nutrients such as amino acids and vitamins. With the recent increase in income levels and the growing interest in health, people's perception of food is focusing on the function of food beyond the simple meaning of being a nutritional source for maintaining life. There is a tendency to eat as much food as possible for the purpose of preventing or preventing aging or restoring weakened health function. As a result, health functional foods with a large number of specific functions have been introduced and sold in the last decade. Gochujang has also been manufactured with products added with various health functional ingredients.

Recently, garlic has been reported to be excellent in nourishing tonic effect, improving hypertension and diabetes, and detoxifying effect. However, garlic consumption is increasing. However, garlic contains a substance called allicin, which is transformed into allicin by reacting with oxygen in the air. Its strong aroma and taste. This is good for your health, but it also makes it harder for you to eat more garlic.

Meanwhile, conventional kochujang uses rice as its raw material. Starch, which is a main ingredient and starch, which is a polysaccharide, is decomposed into monosaccharides during the aging process, has high sugar content, and contains excessive salt, which is harmful to health. There has been a need for an alternative that can reduce the side effects of salts in large amounts.It has been a major problem in the invention of adult diseases because it adversely affects the circulatory system, such as hypertension, kidney disease, and heart disease, which may be caused by high salt consumption. .

In addition, despite the urgent need for the development of well-being soy sauce with unusual functionality in addition to the function of kochujang, there have been problems such as difficult to expect results in the development of kochujang with different functionalities.

The present invention is provided to more efficiently solve the problems of the prior art as described above, while maximizing the intrinsic ingredients and health functional effects of garlic while maximizing the sugar content and salt due to the use of low functional kochujang and Garlic pepper paste as a well-being food that combines palatability and health function is characterized by containing garlic-derived sulfide-based compounds with high anti-cancer, high blood pressure, and high blood sugar improving effects, such as increasing the function of arginine and enhancing immune function. There is a purpose.

 The present invention relates to a garlic pepper paste and its manufacturing method, in order to maintain the most beneficial ingredients of garlic, which is the main raw material of gochujang, the garlic is selected, washed with water and pulverized to increase the garlic at 80 to 100 ° C to prepare garlic porridge. 1 process of porridge manufacturing process: 2 steps of the 1st mixing step of mixing the prepared malt of garlic porridge and 3 steps of the cooking step of increasing the raw material after the 1st mixing step: red pepper powder and Fourth step of the second mixing step of adding and mixing the meju powder and salt for liver control: The palatability control step of controlling palatability by mixing licorice, gardenia and safflower with the raw materials mixed up to the second mixing step. 5th process: After the palatability control step, it is manufactured through the 6th process of the ripening step that is put into traditional pottery and aged at room temperature. The present invention relates to a garlic red pepper paste and a method for preparing the same, which include a garlic-derived sulfide-based compound having high anti-cancer, high blood pressure, and blood sugar improving effects such as an increase in the content of sex kochujang and arginine.

Hereinafter, the configuration of the present invention in detail with reference to the specific method and embodiment shown in FIG.

 Figure 1 shows a flow chart of the material preparation step and red pepper paste manufacturing step of the garlic pepper paste of the present invention, when described in more detail, are divided into a material preparation step and a garlic pepper paste manufacturing step, in the first step in the material preparation step Garlic porridge is manufactured through the steps of each process as shown in the flow chart in order to maintain the beneficial ingredients of garlic as the garlic porridge manufacturing process of

In the manufacturing process of garlic pepper paste, the first step of mixing the prepared garlic porridge with malt gold, the third step of increasing the garlic porridge mixed with malt gold at 80 ° C, adding red pepper powder and meju powder, and then mixing it with salt Four processes to be controlled, licorice, gardenia, safflower mixed with five steps to adjust the palatability, the prepared kochujang is made through six steps to ripen at room temperature will be.

1 is described in detail for each process the manufacturing process of the garlic pepper paste of the present invention as follows.

Example 1 Material Preparation Step and Garlic Gochujang Preparation Step

1. Manufacturing method of basic material

In the first step, the manufacturing process of the material, induces sufficient allicin before increasing the steaming process, and then increases the surface area in contact with air by crushing garlic to increase the amount of allicin to make garlic porridge. In order to maximize the production of allicin, garlic is first screened to remove garlic peel, then washed (washed) to remove water, and then crushed with a grinder to induce sufficient production of allicin. After stirring for 30 minutes with a wooden spatula at 80 ~ 100 ℃ to increase the garlic porridge manufacturing process.

Garlic contains an allicin and an enzyme that breaks down alysine, which is a lyase. Through this reaction, the aliin is changed to allicin, and in the process, the smell of garlic is revealed. Allicin thus produced is a main potent substance of garlic, and has a useful function of antibacterial action, high blood pressure and blood circulation improvement, and is effective in preventing diabetes by promoting insulin secretion. However, due to the peculiar smell and taste of allicin produced in garlic, it is difficult to consume a lot, so to prepare foods using garlic, it is necessary to adjust the taste and smell by allicin to an appropriate level. It is used. However, if the garlic is heat-treated before the allicin contained in the garlic is changed to allicin, the allin is decomposed and no allicin is produced. Therefore, in the manufacturing process of the present invention, the allicin is induced and then increased to increase the amount of allicin. To make garlic gruel, garlic is pulverized to increase the surface area in contact with air to promote contact between allinase and oxygen to maximize the production of allicin. After removing the water, and then crushed with a grinder to induce sufficient production of allicin, and then finely pulverized crushed garlic with 80 mesh sieve and stir with a wooden spatula for 30 minutes at 80 ~ 100 ℃ to prepare a garlic porridge.

2. Kochujang Manufacturing Step

In the second step, the prepared garlic gruel is a first mixing step of mixing previously prepared malt gold (garlic porridge: starch gold = 2: 1),

In the third step, the garlic porridge mixed with the malt in the first mixing step is stirred again with a wooden spatula, and the process is increased for about 20 minutes at 80 ° C.

In four process. It is a secondary mixing process in which red pepper powder and meju powder are added and mixed with the cooked raw material and salt is mixed for liver control.

In step 5, salt, licorice, gardenia, and safflower were mixed in a ratio of 6: 2: 1: 1 to control palatability. The salt used in this process is a natural salt containing not only a large amount of various natural minerals such as magnesium, It is alkaline and keeps the taste unique to our traditional food. In addition, it has the advantage that it is most suitable for our body and less oxidation than general salt. For the purpose of sweetening, kochujang adds starch syrup or sugar, but in this manufacturing process, sweetness was adjusted by adding natural licorice instead of syrup or sugar. . Sugars derived from starch syrup or sugar are simple sugars and have high calories and low density of other nutrients. Therefore, the ingested sugar is converted into fat and stored in each organ in the body, causing adult diseases such as obesity, diabetes, arteriosclerosis.

However, licorice used in this process is a natural product, which neutralizes and alleviates the poison in the human body. Therefore, it does not fall out in herbal medicine, and it contains active ingredients such as giquiricin, glucuronic acid, glysilhijic acid, and glysyl heidizin . Among these ingredients, Glysylhijic Acid promotes anti-allergic and interferon release, inhibits anti-inflammatory and gastric acid secretion, and protects the gastric mucosa. It works. It also acts to relieve pain and nerve tension caused by muscle tension, like adrenal cortex hormones, and has a decholesterol action to prevent atherosclerosis and detoxify toxic substances, thus enhancing the function of the liver.

Gardenia and safflower are added to make kochujang more visually appealing, and the genipin component of gardenia is effective in reducing the diabetes-induced process, thus preventing pancreatic dysfunction caused by diabetes.

In addition, safflower is divided into safflower and safflower. It contains calcium and trace elements, so it replaces the role of female hormone and is good for bone disease. Safflower is effective for women's pain and gynecological diseases.

As such, licorice, gardenia, safflower are mixed to control palatability.

In the sixth step, the garlic pepper paste is produced through the last step of the ripening step of putting the gochujang prepared in the step 1 to step 5 in the traditional Onggi aging at room temperature.

Table 1 shows the ingredients of the garlic pepper paste of the present invention,

Table 1.Materials and mixing ratios used to prepare garlic pepper paste
material Mixing ratio (%) chili powder 45 garlic 20 Meju powder 15 Fucked 10 Salt 6 Licorice 2 Gardenia One Safflower One Sum 100

 The ingredients and mixing ratios used in the preparation of garlic pepper paste are as follows, and when the whole is 100%, red pepper powder 45%, garlic 20%, meju powder, 15%, malt 10%, salt 6%, licorice 2%, gardenia 1 It relates to a garlic gochujang characterized by the addition of%, safflower 1%.

In order to supply garlic pepper paste with palatability and health function through the above process, we tried to manufacture functional red pepper paste with low sugar content while making the most of the health functional effect of garlic. It was compared with kochujang.

This will be described in detail through an experimental example.

Experimental Example 1 Analysis of the Garlic Red Pepper Paste and Common Commercial Red Pepper Ingredients

1) General Ingredient Analysis

Moisture was determined by atmospheric heating and drying, crude protein by semicro kjedahl method, crude fat by soxhlet method, and crude ash by dry painting method.

2) crude fiber

A crude fiber content was measured by the AOAC process test method by taking a dry sample of 0.2g per sample on the dried or degreased samples.

The sample was pyrolyzed precisely for 30 minutes in 200 ml of preheated 1.25% H ₂ SO ₄ , filtered (200mesh), washed several times with hot distilled water, and then thermally decomposed exactly for 30 minutes in 200ml of preheated 1.25% NaOH. The 1G3 filtration glass crucible containing the obtained ceramic filter was wetted with ethanol, the ceramic filter in the crucible was filtered, and the thermally decomposed product was filtered and washed several times with hot distilled water. After cooling in a desiccator, the precipitate in the glass crucible was weighed and incubated at 525 ° C. for 30 minutes. After cooling in the desiccator, the ash content was measured and subtracted from the weight of the precipitate to obtain crude fiber content.

3) Quantification of total sugar

The total sugar of kochujang was quantified by phenol-sulfuric acid (Phenol-H ₂ SO _{4 )} . That is, 200 ml of 70% ethanol was added to 10 g of the sample and reflux-cooled at 80 ° C. for 2 hours, 1 ml of 5% phenol was added to 1 ml of the filtrate filtered by whatman No. 2, and 5 ml of concentrated sulfuric acid was added and mixed. After standing for 15 minutes, the colorimetry was measured at 550 nm with a spectrophotometer.

4) Analysis result

As a result of the analysis of the general components, the results of analyzing the general components of garlic and commercial pepper paste are shown in Table 2. The protein contents of commercial and garlic pepper paste were 5.6% and 6.3%, respectively, and fats were 2.9%, 2.6%, ash 8.3%, 7.4% and fiber 2.1% and 2.8%, respectively. The protein, fat, ash and fiber contents of commercial and red pepper paste showed similar values without any significant difference in general ingredients, but in the case of sugar, 42.4% of garlic and 22.0% of red pepper paste showed sugar content It was about 2 times higher than the garlic pepper paste. The reason for this is that commercial starch uses luxury starch and adds starch syrup or sugar to add sweetness. However, garlic starch prepared in the present invention does not use starch.

Carbohydrates are primarily used as energy in the body's metabolic processes, and the remaining sugars are converted into fats called glycogen and stored in each organ of the body. If a person consumes a high-glucose diet for a long time or if energy metabolism does not occur normally due to lack of exercise or endocrine system, the body continues to accumulate fat or increase blood glucose levels. This is caused by adult diseases such as obesity, diabetes, and arteriosclerosis. It is known to cause.

Sugars are largely divided into simple sugars and complex sugars. Simple sugars include monosaccharides such as glucose and fructose and disaccharides such as sugar, maltose and lactose, and have high calories but low density of other nutrients. Complex sugars, on the other hand, are found in plant foods and are complexed with essential fatty acids, calcium, zinc, iron, and vitamins, thus serving as a beneficial nutrient source for the human body. Garlic pepper paste prepared in the present invention, unlike commercially available pepper paste, does not add white rice, which is the main source of simple sugars, but the overall sugar content is low, but the ratio of the complex sugar is relatively high, and thus it is assumed that it will play a beneficial role in the human body.

Experimental Example 2 Analysis of Free Amino Acids of Garlic Pepper and General Commercial Red Pepper

1) Free amino acid analysis

The free amino acid is added to 250 g of 5-sulfosalicylic acid in 5 g of the sample, mixed well, homogenized and centrifuged (3,000 × g. 15 min). The supernatant was filtered with a 0.20 μm membrane filter and then diluted in a certain amount with lithium citrate buffer (pH 2.2) and analyzed with an amino acid automatic analyzer (Hitachi model 835-50, Japan).

2) Analysis result

Table 3 shows the results of the analysis of free amino acids of commercial and garlic pepper pastes. In the case of commercial red pepper paste, proline was the highest among all the free amino acids and was found to contain leucine, arginine, phenylalanine, alanine, glutamic acid.

Arginine was the highest in garlic pepper paste, followed by glutamic acid and valine.

As a result of analysis of free amino acid composition, commercially available red pepper paste showed an even distribution except proline, whereas in garlic red pepper paste, arginine was uniquely high as 57.8% of all free amino acids and relatively low content of other amino acids. Showed a tendency. In general, amino acids have a unique taste for each type, and are closely related to the taste of food. In particular, glutamic acid is known as an amino acid that plays a decisive role in flavoring foods. Arginine, which has been shown to be specifically contained in the garlic pepper paste prepared in the present invention, is mainly derived from soybeans and has been reported to show various beneficial effects on the human body.

The best known effect of arginine on the human body is its effectiveness in heart disease. Arginine has been reported to be effective in effectively reducing cholesterol, inhibiting the formation of blood clots causing coronary atherosclerosis (heart attack), and relaxing the arteries to facilitate blood circulation. In addition, arginine has been shown to be effective in preserving muscle tissue, enhancing immune function, and maintaining male erection, and thus, it is worth noting that the garlic pepper paste prepared in the present invention contains a lot of arginine. It is high.

In addition, since it is not synthesized in the body, it is an essential amino acid that must be consumed as a food, accounting for half of the total amino acids needed by the human body. The content of cystine, which inhibits diabetes mellitus and enhances liver function, was higher in garlic pepper paste than in commercial pepper paste. In addition, proline, sweetener glycine, and high-flavor isoleucine, leucine and phenylalanine were found to be higher in garlic than those in garlic. Ammonium chloride, which is high in commercial red pepper paste, has the effect of eliminating lumps and calluses in the stomach due to long periods of time, and sprouting new flesh. However, it is toxic and damages the intestines and stomach. It is recommended.

Experimental Example 3 Analysis of Inorganic Components of the Garlic Pepper and General Commercial Red Pepper

1) Inorganic component analysis

Inorganic component analysis was performed by preparing a sample by wet decomposition according to the Food Code (2002). That is, 5 g of the sample is taken in a 250 ml digestion flask and HNO ₃ 10 ml was added to heat the contents to dry, and then 10 ml of HNO ₃ solution (HNO ₃ : H ₂ O = 1: 2) and 60% HClO ₄ 10 ml was added and heated until colorless. Then, dilute with a small amount of distilled water, transfer to an evaporating dish, heat again, evaporate HClO ₄ , dilute with 10 ml of HCl solution (HCl: H ₂ O = 1: 2) and the same amount of distilled water, and completely dissolve in a water bath. The sample was used as an analytical sample and measured using an atomic absorption spectrophotometer.

2) Analysis result

Table 4 shows the results of analyzing the inorganic components in the commercial pepper paste and garlic pepper paste.

The contents of Na, K, and P were high in all the red pepper pastes used as samples, and Na content was about 12% higher than garlic pepper paste. As shown in the comparison of sugar content, the commercially produced red pepper paste has a high content of grain-derived starch, which is added during the manufacturing process, while the garlic red pepper paste does not contain starch-derived grains. It is thought that it was because it was made lower than general addition amount.

Generally, salt is added in the preparation of kochujang for the purpose of seasoning and preservation. Na has a useful function of maintaining the balance of body fluid through the osmotic pressure control function. It is an inorganic ingredient.

The physiological action of K, which has the highest content after Na, is known to play a catalytic role in the release of energy, the synthesis of glycogen, and the synthesis of protein, and it also removes Na during the excessive intake of Na causing high blood pressure. Known. However, if the intake of Na in more than a certain amount is reduced the catalytic effect of K is known to interfere with cell metabolism, especially protein synthesis.

Garlic pepper paste has higher P content than commercial pepper paste. P is a component of bone and it is known to play a role in constituting all tissues with phospholipid nucleic acid. In addition, Ca and Fe, which are useful for growing children, are also high in garlic pepper paste.

As a result, in the case of garlic pepper, the content of inorganic ingredient which can have a harmful effect on human body is low, but it is confirmed that useful inorganic ingredient is higher than commercial pepper paste.

Experimental Example 4 Analysis of Vitamins of Garlic and Gochujang

1) Quantification of Vitamin A

Quantification of vitamin A was analyzed according to the quantification method by trifoliated antimony. Using the prepared kochujang sample, chloroform was corrected as a control, 0.3 mL of chloroform and 0.3 mL of sample solution were added to each cell as a control solution, and then 3 mL of antimony trichloride / chloroform solution was added to each cell. Measure and quantify vitamin A using the calibration curve.

2) Determination of Vitamin B1

Quantification of vitamin B1 was measured using HPLC and the method is as follows. 1 g of sample is homogenized in 10% trichloroacetic acid and centrifuged at 9,000 rpm. Take supernatant, add 4M sodium acetate solution to pH 4.5-4.7, add 2% takadiastase, and leave for 10 hours at 37 ℃ for analysis. The column is used for the separation of vitamin B1, and the mobile phase uses 0.1M sodium phosphate solution.

3) Determination of Vitamin B2

Quantification of vitamin B2 was measured using HPLC and the method is as follows. After homogenizing by adding a small amount of water to a certain amount of sample, an appropriate amount of water was extracted for 15 minutes in a water bath at 70-80 ° C, and analyzed by HPLC. The column was liquid-distributed and the mobile phase was Methanol / 10mM Na ₂ H ₂ PO. ₄ solution (pH 5.5) (35:65) was used.

4) Vitamin C Quantification

To quantify vitamin C, homogenize the solution by adding the same amount of 2% metaphosphoric acid solution to 5 g of the sample. It was used as a sample for measurement, it was measured by 2,4-dinitrophenol hydrazine (DNP) colorimetric method. Total vitamin C is a sample solution 2㎖ indophenol 0.2㎖, metaphosphoric acid mixture to be mixed thoroughly and put 2㎖ ml of DNP 1㎖ here that immediately after 70 minutes reaction at 50 ℃ cooling solution in 85% H ₂ SO ₄ 5 ml was added on voltes, left at room temperature for 30 minutes, and absorbance was measured at 540 nm. Oxidative vitamin C was absorbed except for indophenol.

5) Analysis result

As a result of analyzing the vitamin content of garlic and commercial red pepper paste (Table 5), the vitamin A content of both samples was 328 and 392, respectively. It is similar to the content of cheese or eggs, which are known to be high in vitamin A. Vitamin A is a fat-soluble vitamin that is known to protect eyesight, keep mucous membranes normal, and help to recover and grow disease. Vitamin B1 and B2 were very low in both commercial and garlic pepper paste. Vitamin C was found to contain 3.7mg% of commercial pepper paste and 1.5mg% of garlic pepper paste.

Experimental Example 5 Mass Spectrometry Using Garlic Chili Pepper and General Commercial Chili Pepper GC-MASS

1) mass spectrometry

Mass spectrometry of kochujang component GC / MS (Shimadzu, Japan, QP-5050A) was used to perform mass spectrometry on garlic pepper paste.

2) Analysis result

Garlic's irritating smell and taste are expressed by a substance called allicin, which is synthesized by the reaction of allicin in garlic with oxygen in the air. Allicin is known to have many beneficial functions such as anticancer effect, diabetes and hypertension improvement, detoxification, nourishing tonic and so on. However, as mentioned earlier, its taste and smell are strong, so it is difficult to consume large amounts. Therefore, in order to manufacture foods using garlic, it is necessary to control the taste and smell by allicin to an appropriate level, and the decomposition of allicin by heating is most commonly used. However, if the garlic is heat-treated before the allicin contained in the garlic is changed to allicin, the allin is decomposed and no allicin is produced. Therefore, it is effective to induce sufficient production of allicin by pulverizing the garlic before the heat treatment. It's a way. Garlic contains the next most important substance, allicin, which is a sulfide compound. In other words, sulfur-containing compounds such as diallyl disulfide, diallyl trisulfide, and diallyl tetra sulfide are also compounds that are expressed by contact with air, and it is reported that cancer suppression, hypertension and diabetes improvement effect are representative and heat stable. . The sulfide compound precursors of garlic are not known yet, but sulfur-containing amino acids, methionine and cysteine, are assumed to act as precursors.

In the manufacturing process of the garlic pepper paste prepared in the present invention, in order to maintain the beneficial components of garlic to the maximum, the garlic was first ground and then heat treated. After the heating and fermentation process, the results of the analysis using a mass spectrometer to check whether these compounds remain as shown in FIG.

As shown in FIG. 2, it was confirmed that the garlic pepper paste contains a diallyl disulfide (C ₆ H ₁₀ S ₂ ) having a molecular weight of 146 and a diallyl trisulfide (C ₆ H ₁₀ S ₃ ) having a molecular weight of 178, and particularly contains a lot of diallyl disulfide. Appeared to be. This is thought to be due to the effect of heat treatment after grinding the garlic first in the manufacturing process.

Therefore, according to the results obtained by the comparative analysis experiment examples, the protein, fat, ash, and fiber content of the commercial pepper paste and garlic pepper paste showed similar values without any significant difference in the general ingredients of garlic and commercial pepper paste. In the case of carbohydrate, 42.4% of garlic pepper paste was 22.0%, and the sugar content of commercial pepper paste was about 2 times higher than that of garlic pepper paste.

In the free amino acid composition, commercially available red pepper paste showed a uniform distribution except proline, whereas in garlic red pepper, arginine was particularly high as 57.8% of all free amino acids, and the content of other amino acids was low. Showed.

The contents of Na, K, and P were high in all the red pepper pastes used as samples, and the Na content of commercial red pepper paste was higher than that of garlic pepper paste. This is due to the high content of grain-derived starch added during the manufacturing process in the case of commercially prepared red pepper paste, while the salt added to the garlic pepper paste is lower than the general amount because garlic starch is not added to the starch. Because I was able to draw conclusions. As a result of analyzing the vitamin content of garlic and commercial pepper paste, vitamin A content was the highest in both samples. This is similar to the cheese or egg content known to be high in vitamin A.

Through mass spectrometry results, it was confirmed that the garlic pepper paste prepared by the method of the present invention contained sulfide-based compounds which are known to have high effect on anticancer, hypertension and diabetes improvement.

In conclusion, the garlic red pepper paste prepared in the present invention is considered to have very suitable conditions as well-being foods that have recently been attracting attention.

As described above, although the present invention has been described above, it is not necessarily limited thereto, and various modifications may be made without departing from the scope and spirit of the present invention.

Referring to the effects of the above-described configuration and operation in detail as follows.

 As seen through the above embodiment, the garlic pepper paste prepared by the present invention is a red pepper paste with low sugar content and salt due to not using starch while maximizing the intrinsic ingredients and health function effects of garlic, and palatability and health functionalities. By combining nourishing tonic, anti-cancer, hypertension and diabetes, the effect will be naturally obtained.

Claims (4)

In the hot pepper paste manufacturing method, After selecting and washing garlic, pulverizing to maximize the production of allicin, crushed finely into 80 mesh (mesh) sieve, and then process the garlic porridge to make garlic porridge by increasing the steam at 80 to 100 ° C for 30 minutes. Step 2 of the first mixing step of mixing the garlic malt prepared with garlic porridge (garlic porridge: malt = 2: 1): In the 3rd process of the increase stage where the raw material which has undergone the first mixing stage is increased for 20 minutes at 80 ° C: Add red pepper powder and meju powder to the cooked raw material, mix it, and add salt for liver control. Four steps of the second mixing step of mixing: Process 5 of the palatability control stage, where palatability is controlled by mixing salt, licorice, gardenia and safflower with the ratio of 6: 2: 1: 1 to the raw materials mixed up to the second mixing stage: Garlic pepper paste manufacturing method characterized in that it is manufactured through the process of 6 stages of the ripening step to put into traditional pottery after the palatability control step to ripen at room temperature. It is prepared by the method of preparing garlic pepper of claim 1, wherein the red pepper powder 45%, garlic 20%, meju powder 15%, malt 10%, salt 6%, licorice 2%, gardenia 1%, safflower 1% Garlic pepper paste, characterized in that to produce 100% of the red pepper paste by mixing.   In what is produced by the method for producing garlic pepper of claim 1, Garlic pepper paste, characterized in that it is manufactured using millennial licorice, gardenia, safflower to control palatability without using starch, starch syrup and sugar.   The garlic pepper paste of claim 2, which is characterized by containing garlic-derived sulfide compounds having an effect of enhancing immune function, anti-cancer, hypertension and blood sugar by increasing the contents of functional red pepper paste and arginine having low salt and low sugar content. Garlic pepper paste.

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