KR100917478B1 - Production of Red Pepper Wine and Red Pepper Liquor Using Goesan Clean Red Pepper - Google Patents

Abstract

The present invention health using peppers that have anti-cancer and anti-carcinogenic effect, respiratory disease and cold prevention, nephritis, edema treatment and disinfection, digestion, health, sweating, antipyretic, disinfection The present invention relates to a method of manufacturing functional red pepper wine, and more particularly, to a method of preparing red pepper wine by solid fermentation, primary fermentation, secondary fermentation, ripening, filtration, and saponification process using Goesan green peppers produced in the Goesan region. . To this end, the present invention, washing the rice and soaking in water for 1 hour and then dehydrated for 30 minutes on the mesh to lay the wood in the steamer steaming with steam to steam for 40 minutes when the steam starts to rise, the temperature of the temperature 30 ℃ Yeast and mineral water is added to the rice after the solid fermentation step, steaming and solid fermentation process to control the temperature between 28 ℃ ~ 35 ℃ by cooling to fall below and inoculate yeast strain after inoculation with mineral wood, 3 at 30 ℃ First fermentation for 1 day, add steamed rice and mineral water, add 0.5% to 5% of red pepper powder to fermentation at 25 ℃ for 7 days, and fermentation at 4 ℃ for 20 days at low temperature It is characterized by consisting of the step of filtration, adding aspartame, bokbunja ethanol extract, licorice ethanol extract according to your preference to form.

Chili, Fermentation, Ripening, Chili Pepper, Diet

Description

Production of Red Pepper Wine and Red Pepper Liquor Using Goesan Clean Red Pepper}

1 is fermented by the addition of red pepper powder at the start of making the base liquor

2 is fermented by adding red pepper powder at the start of the main fermentation

3 is a diet effect measurement of capsicum liquor using a laboratory rat

The present invention relates to a method for producing red pepper wine using Goesan Clean Pepper, and more particularly, to a method for producing red pepper wine having a characteristic taste and aroma and functionality using clean red peppers grown in the Goesan-gun region.

The present invention belongs to the field of new liquor production using our agricultural products and look at the prior art in the field as follows. So far, grains made from grains such as rice and barley, fruit liquors made by fermenting various fruits, distilled liquors made by distilling them, and leach liquors made by leaching herbs again have been studied. In some cases, leachable liquor is used as a medicinal liquor in the private sector, but fermented liquor, which is a little beneficial to health by using red pepper, has not been developed and commercialized.

According to the literature, pepper has anti-cancer and anti-carcinogenic effects (inhibiting the carcinogenic effect of capsaicin, a hot ingredient of pepper, Young-Joon Seo, College of Pharmacy Seoul National University), respiratory disease and cold prevention, nephritis prevention, edema treatment and disinfection (Korean Civil War, 1987) , Culture broadcasting), digestion promotion, health, sweating, antipyretic, disinfection (from oriental medicine to folk medicine, 1990, Sang-in Lee, Deok-gyun, Department of Herbal Medicine, Kyung Hee University) have.

Goesan region has been a traditional pepper production center for a long time. Currently, more than 4,500 farmers participate in cultivating about 1,650 ha of peppers.In order to produce high quality peppers, it is based on rainforest cultivation facilities, drip irrigation facilities, red pepper washer, and natural drying plant. Although Goesan Clean Pepper has gained national reputation by investing in facilities and supplying eco-friendly agricultural technology, the price is unstable due to the opening of imports.

Developing processed products to diversify consumption is very important to resolve the price instability of peppers and increase farm income. Therefore, the necessity of creating high added value through the luxury of local specialty products is emerging, and the development and commercialization of red pepper wine manufacturing technology is expected to be very effective. Therefore, the present invention intends to develop a healthy pepper wine (functional pepper wine) in consideration of health, to establish the optimal conditions of material mixing and the optimal technology of fermentation and ripening of pepper wine and to develop products with high preference through the sensory test. .

In order to achieve the above object, the experimental method according to the present invention is as follows. Wash the rice and soak in water for 1 hour, dehydrate it for 30 minutes on the mesh and lay the mineral wood in the steamer and steam it with steam. When steam starts to rise, the steaming process is maintained for 40 minutes. After inoculating the yeast strain at a rate of 10g per 500g of rice, it is packed with mineral wood and treated for 52 hours between 28 ℃ and 35 ℃, and after 5 hours of steaming and solid fermentation, 5g of yeast per 500g of rice and 600 g of mineral water The fermentation process is carried out at 30 ° C. for 3 days, and the process of steaming with the amount of rice twice as large as the weight of the first fermentation adds 0.5% to 5% of the total rice mass. After adding the red pepper powder, pour mineral water so that the entire contents are submerged in water slightly and fermentation at 25 ℃ for 7 days, fermentation at 4 ℃ for 20 days at low temperature, and red pepper fermentation according to your preference. 250 ppm aspartame and bokbunja equivalent to 1% (w / w) of alcohol mass in 35% alcohol was added to the stock solution, and bokbunja alcohol extract extracted after 10 days at 25 ° C to 30 ° C, 1% of alcohol mass in 35% alcohol. (w / w) and add the licorice corresponding to (w / w) after mixing for 25 hours at 25 ℃ ~ 30 ℃ mixing the extracted licorice alcohol extract (the fermentation fermentation liquor: Bokbunja alcohol extract: licorice alcohol extract = 2: 1: 1 It is composed of the step of forming a) to experiment with the following example to establish the manufacturing technology and confirm the functionality.

<Example 1>

To determine what type of pepper is appropriate, the dried pepper was used as it is (Table 1), the dried pepper was sliced into about 1 cm ² (Table 2), pepper powder (Table 3), In order to find a suitable pepper concentration for fermentation, the pepper concentration was tested by varying 0% (not added), 0.5%, 1%, 2.5%, 5% and 10% of the rice weight, respectively. In the manufacturing process, wash rice and soak in water for 1 hour, dehydrate for 30 minutes on the mesh, lay the mineral wood in steamer and steam with steam. When steam starts to rise, the steaming process is maintained for 40 minutes. After inoculation at the rate of 10g of yeast strain per 500g of rice, inoculated with mineral wood, treated with 52 hours between 28 ℃ and 35 ℃, 5g of yeast per 500g of rice weight 600 ml of mineral water, proceed only to the first fermentation step at 30 ℃ for 3 days, then dried red pepper as it is, sliced dried red pepper around 1 ㎠, red pepper powder 0% of the required rice weight, 0.5%, 1%, 2.5%, 5%, and 10% were added to find a concentration of pepper suitable for making pepper wine.

Table 1. Fermentation Characteristics of Dried Red Pepper

Table 2. Fermentation Characteristics of Sliced Dried Red Pepper

Table 3. Fermentation characteristics of red pepper powder

Compared with the whole, the fermentation characteristics of the red pepper powder were superior to the others, which is thought to be due to the widening of the reaction surface area and the ease of enzymatic action by microorganisms. In addition, the higher the concentration of red pepper, the higher the concentration of red pepper, which is better fermented, which is considered to be due to the action of capsaicin and rich vitamins contained in red pepper. At the pepper concentration of 10% or more, the properties were not suitable for fermentation and analysis was not possible.

<Example 2>

In general fermentation of grain wine, fermentation is carried out at 30 ° C. for 3 days to make a base liquor (primary fermentation). However, the fermentation proceeded by adding 1% of the rice mass to the red pepper powder at the start of making the base liquor and the start of the main fermentation in order to know at what point the addition of red pepper makes fermentation effective (Fig. 1, 2). In the specific manufacturing process, the rice is washed, immersed in water for 1 hour, dehydrated for 30 minutes on a mesh, laid in a steamer, steamed with steam, and steamed when steam starts to rise for 40 minutes. After cooling, the inoculum was inoculated at the rate of 10g of yeast strain per 500g of rice, and then wrapped with mineral wood, followed by solid fermentation for 52 hours at a temperature of 28 ℃ -35 ℃, steaming and solid fermentation, and 5g of yeast per 500g of rice. Add 600ml of mineral water and fermentation at 30 ℃ for 3 days, add 2 times the amount of rice to increase the weight of rice during the 1st fermentation, and add the process to increase the amount of mineral water. Pour the second fermentation at 25 ℃ for 7 days, aging at low temperature for 4 days at 4 ℃ for 20 days to filter the pepper powder corresponding to 1% of the total rice mass 500g of solid fermented rice, 5g of enzyme, 600ml of mineral water for the first fermentation process, and the amount of rice that is twice the weight of the first fermentation for the second fermentation. Analyzing what was added when adding it showed that adding red pepper powder at the beginning of the main fermentation (secondary fermentation) promoted ethane fermentation.

<Example 3>

Aspartame was added to red pepper fermentation liquor at concentrations of 100ppm, 150ppm, 250ppm, 375ppm and 500ppm for the purpose of supplementing sweetness and filtering the spicy taste after aging at low temperature for 4 days at 4 ℃ for better sake. The consumer preference for this was investigated (Table 4). In Table 4, tastings were held for 50 unspecified people who participated in the Goesan Hot Pepper Festival, and the rankings were given in the order of high preference to 1, 2, 3, 4, 5, and the total scores at the bottom of the table showed that the total score was low. Survey results showed the highest preference when the aspartame concentration of red pepper wine fermentation broth was 250ppm.

Table 4. Preference of Aspartame Concentrations for Red Pepper Fermentation Broth

<Example 4>

In order to develop a premium-class pepper wine distinguished from the general pepper wine in order to meet the recent trend of luxuryization, pepper fermentation liquor extract, Bokbunja alcohol extract: Licorice alcohol extract dilution ratio was composed of seven to investigate the preference.

Table 5. Composition of Red Pepper Premium Experiment

Preference was examined by holding a tasting session for 50 unspecified people who participated in the Goesan Hot Pepper Festival. The results are summarized in Table 6, and the ranking is given in the order of high preference to 1, 2, 3, 4, 5, 6, and 7, and the lower total score is the higher preference. Experiment No. ① (fermented red pepper fermentation extract: Bokbunja alcohol extract: self-extracted alcohol extract = 2: 1: 1) showed the highest preference.

Table 6. Pepper Wine Premium Preference Survey

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As described above, the present invention can contribute to increasing farm household income by promoting pepper consumption and creating high added value.

Claims (1)

In the production of red pepper wine, which is made from red pepper, the rice is washed, soaked in water for 1 hour, dehydrated on a mesh for 30 minutes, laid in a steamer, steamed with steam, and steamed for 40 minutes when steam starts to rise. After cooling the product temperature to below 30 ℃, inoculated with 10g of yeast strain per 500g of rice, inoculated with ore, and processed for 28 hours between 28 ℃ and 35 ℃, followed by solid fermentation and cooking. 5g yeast per 500g of rice and 600ml of mineral water, and fermentation at 30 ℃ for 3 days, adding 2 times the weight of rice to the first fermentation, and adding it to the process of increasing the weight. After adding red pepper powder corresponding to% -5%, mineral water was poured so that the whole contents were submerged slightly in water, followed by secondary fermentation at 25 ° C. for 7 days, and low temperature ripening at 4 ° C. for 20 days. Filtration step was performed by adding 250 ppm of aspartame to the red pepper fermentation liquor and bokbunja corresponding to 1% (w / w) of alcohol mass in 35% alcohol. Put the licorice corresponding to 1% (w / w) of alcohol mass into the alcohol and mix the extracted alcoholic liquor extract after 36 hours at 25 ℃ ~ 30 ℃, and the ratio of red pepper fermentation liquor stock solution: Bokbunja alcohol extract: licorice alcohol extract Method of producing red pepper wine using Goesan Clean Red Pepper, characterized in that the step of forming a 2: 1: 1.

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