KR101011429B1 - Red pepper seed improved texture and flavor, preparation method of thereof, and seasoning of salad dressing thereof - Google Patents

Abstract

The present invention relates to a method for producing a salad dressing comprising a red pepper seed having an improved texture, flavor, and a method for preparing the texture and a red pepper seed having improved texture, and more specifically, a fiber texture by adding fibrinolytic enzymes and / or lactic acid bacteria to red pepper seeds. The present invention relates to a method of preparing a salad dressing and a salad dressing comprising red pepper seeds having improved texture, flavor by adding fibrinase and / or lactic acid bacteria to red pepper seeds.

Pepper seeds, fibrinolytic enzymes, lactic acid bacteria, salads, dressings

Description

Red pepper seed improved texture and flavor, preparation method of egg, and seasoning of salad dressing according to the pepper seed with improved texture, flavor and preparation method thereof

The present invention relates to a method for producing a salad dressing comprising a red pepper seed having an improved texture, flavor, a method for preparing the same, and a texture, a red pepper seed having an improved flavor, and more particularly, by adding fibrase and / or lactic acid bacteria to red pepper seed. The present invention relates to a method of preparing a salad dressing and a salad dressing comprising red pepper seeds having improved texture, flavor by adding fibrinase and / or lactic acid bacteria to red pepper seeds.

The pepper is composed of chili pepper, pepper seed, fruit skin and faucet, and in the case of domestic dried chilli pepper, it consists of 2.8-3.0% of chili pepper, 25.2-25.8% of pepper seed, 65.2-62.6% of peel and 6.7-8.0% of pepper. The content of red pepper is very high compared to foreign red peppers with a content of less than 10%.

High red pepper seed content in red pepper powder degrades the redness and taste inherent in red pepper powder.In order to obtain high quality red pepper powder, peel and red pepper seeds are separated, and only 10% red pepper seeds are added to the skin, and about 15% of red pepper seeds remain as a by-product. do. For example, if you produce 7-80,000 tons of processed red pepper powder, you can theoretically produce 17,500 tons to 20,000 tons of seeds. However, only 10% of red pepper seeds are used to make high-quality red pepper powder. 10,500 to 12,000 tonnes of seeds remain as a by-product. Only a small amount of these pepper seeds are used for other purposes such as oil and most of them are mostly discarded.

In recent years, raw pepper seeds have been produced as a by-product due to the establishment of a large-scale pepper processing plant that collects raw red pepper raw materials for farmers growing red pepper, washes, sorts, cuts them, and then dry and grind them to produce high-quality red pepper powder.

Dried red pepper seeds are high quality foods containing less than 10% moisture, 15-17% crude protein, 25-30% fat, and 35-45% crude fiber, but as mentioned above, they are only partially used as oil. to be. However, red pepper seed oil contains 68 ~ 72% of unsaturated fatty acid linoleic acid and 13 ~ 15% and 9 ~ 11% of saturated fatty acid palmitic acid and oleic acid, respectively. During storage, distribution, and during processing and cooking processing, rancidity is easy, so the demand is limited.

On the other hand, the red pepper seeds themselves are hardly priced, and even some of the pepper seeds sold are less than 10% of the wholesale price per kilogram of dried peppers. It causes economic losses that require the disposal of pepper seeds.

Recently, with the development of the food service industry and the prevalence of well-being food intake, salad intake continues to increase, and along with the increase in salad intake, salad dressings taken with salads are in the spotlight. Salad dressings enhance the flavor of the various vegetables used in the salad, and because the same vegetables can be differentiated by the dressing, various ingredients are used as dressing materials along with oil, vinegar, and mayonnaise.

Meanwhile, as a prior art related to the present invention, a method of treating red pepper seed and red pepper seed seasoning and red pepper seed shell obtained by the same (application number, 10-2003-0005535), recycling method of waste red pepper seeds and activated carbon produced by the same (application number, 10-2001) -0006737), red pepper seed oil composition and red pepper seed oil composition (application number, 10-2004-0025220), red pepper seed oil and its preparation method (application number, 10-2003-0073299), water-soluble flavor oil using red pepper seed oil And a preparation method thereof (Application No. 10-1994-0016801), a separate dressing prepared by partially mixing red pepper seed oil, and a preparation method thereof (Patent Publication No. 10-1994-0010927).

However, the above-mentioned prior arts mostly use pepper seed oil components obtained from red pepper seeds, and do not use only whole red pepper seeds or red pepper seeds.

The present invention is to provide a method of manufacturing a salad dressing and salad dressing, including pepper seeds with improved texture, flavor, the preparation method and texture thereof, pepper seeds with improved texture, flavor.

The present invention is a pepper containing a pepper seed with improved fibrous enzyme and / or lactic acid bacteria in pepper seeds and improved texture, flavor and a method for preparing the same, and a pepper seed with improved texture, flavor by adding fibrinase and / or lactic acid bacteria to pepper seeds The present invention relates to a manufacturing method of dressing and salad dressing.

The present invention is a pepper containing a pepper seed with improved fibrous enzyme and / or lactic acid bacteria in pepper seeds and improved texture, flavor and a method for preparing the same, and a pepper seed with improved texture, flavor by adding fibrinase and / or lactic acid bacteria to pepper seeds It is possible to provide a method of manufacturing the dishing and salad dressing.

The pepper seed salad dressing obtainable by the present invention reduces the irritating smell and hard texture unique to pepper seeds, showing the proper flavor and chewy texture of pepper seeds, providing a sweet and sour taste that is well suited to all generations including adults as well as children. can do.

This invention shows the red pepper seed which improved the texture and a flavor as 1st invention.

This invention shows the manufacturing method of the red pepper seed which improved the texture and flavor as a 2nd invention.

The present invention represents a salad dressing comprising, as a third invention, a red pepper seed having improved texture and flavor according to the first invention and / or a red pepper seed having improved texture and flavor produced by the method of the second invention.

The present invention provides a method for producing a salad dressing comprising a red pepper seed having improved texture and flavor according to the first invention, and / or a red pepper seed having improved texture and flavor produced by the second invention as a fourth invention. .

The present invention shows red pepper seeds which have been improved as texture and flavor by reacting red pepper seeds which have been increased as a first invention with at least one selected from the group of fibrinase and lactic acid bacteria.

In the first aspect of the present invention, the red pepper seeds which have been increased may be those in which the red pepper seeds are in their original form, or the powder which has been pulverized with a grinder for 10 to 30 minutes at 100 to 120 캜.

In the first invention, the red pepper seed is steamed red pepper seeds in the original form or powdered pulverized with a grinder added 1 to 10 times the amount of purified water to the weight of pepper seeds and added for 10 to 30 minutes at 100-120 ℃ Can be used.

In the first invention, 0.01 to 0.1 parts by weight of at least one selected from the group of fibrinase and lactic acid bacteria is added to 100 parts by weight of red pepper seeds, and the texture and flavor are reacted for 1 to 24 hours at 30 to 45 ° C. Improved pepper seeds can be obtained.

In the first invention, the fibrinolytic enzyme may use any one or more selected from the group of cellulase, hemicellulase, xylase.

In the first aspect of the invention, lactic acid bacteria can be used at least one selected from the group consisting of Lactobacillus know also the filler's (L. acidophilus), Bacillus ronggeom (B. longum), Streptococcus Thermo filler's (S. thermophilus).

The present invention shows a method of producing red pepper seeds with improved texture and flavor, comprising the steps of increasing red pepper seeds as a second invention, reacting the increased red pepper seeds with at least one selected from the group of fibrinase and lactic acid bacteria.

In the second invention, the red pepper seed may be one in which the red pepper seed is in its original form or the powder which is pulverized with a pulverizer is increased at 100 to 120 ° C. for 10 to 30 minutes.

In the second invention, red pepper seeds can be used in the original form of red pepper seeds or powdered powder pulverized with a grinder added 1 to 10 times the purified water to the weight of red pepper seeds and steamed for 10 to 30 minutes at 100 to 120 ℃ have.

In the second invention, any one or more reactions selected from the group of red pepper seeds, fibrinase, and lactic acid bacteria may be added 0.01 to 0.1 parts by weight of any one selected from the group of fibrinase and lactic acid bacteria to 100 parts by weight of red pepper seeds. And 30 to 45 ° C. for 1 to 24 hours.

In the second invention, the firm texture of red pepper seeds can be softened by reacting fibrinolytic enzyme with the increased red pepper seeds.

In the second invention, the fibrinolytic enzyme for softening the firm texture of red pepper seed may use any one or more selected from the group of cellulase, hemicellulase, xylase.

In the second invention, the flavor peculiar to red pepper seeds can be improved by lactic acid bacteria fermentation by reacting the red pepper seeds with the increased red pepper seeds.

In the second invention, lactic acid bacteria for improving flavor unique to red pepper seeds are from the group of L. acidophilus , B. longum , Streptococcus thermophilus Any one or more selected may be used.

As a third invention of the present invention, in a salad dressing, a salad dressing comprising red pepper seeds having improved texture and flavor according to the first invention is shown.

 In the salad dressing as a third invention of the present invention, there is shown a salad dressing comprising red pepper seeds produced by the method of the second invention to improve texture and flavor.

As a third invention of the present invention, a salad dressing in which salad pepper dressings contain 5 to 25% by weight of red pepper seeds having improved texture and flavor according to the first invention is contained in the total weight of the salad dressing.

 In a salad dressing as a third invention of the present invention, there is shown a salad dressing comprising 5 to 25% by weight of red pepper seeds prepared by the method of the second invention to improve texture and flavor, based on the total weight of the salad dressing.

The present invention provides a method for producing a salad dressing comprising the step of adding pepper seed with improved texture and flavor according to the first invention in the manufacture of a salad dressing as a fourth invention.

The present invention provides a method for producing a salad dressing, comprising the step of adding pepper seed produced by the method of the second invention to improve texture and flavor in the preparation of a salad dressing as a fourth invention.

In the salad dressing production of the fourth invention, the method for producing a salad dressing comprising adding 5 to 25% by weight of red pepper seeds having improved texture and flavor according to the first invention to the total weight of the salad dressing. Indicates.

In the manufacture of the salad dressing as a fourth invention, the method comprises adding 5 to 25% by weight of red pepper seeds prepared by the method of the second invention to improve texture and flavor, based on the total weight of the salad dressing. The manufacturing method of salad dressing is shown.

In the salad dressing manufacturing according to the fourth invention, salad dressing comprising the step of adding 5-25% by weight to the salad material, the red pepper seeds having improved texture and flavor according to the first invention to the total weight of the salad dressing. The manufacturing method of this is shown.

According to the present invention, in the preparation of a salad dressing as a fourth invention, adding 5 to 25% by weight of red pepper seeds prepared by the method of the second invention to improve texture and flavor to the salad material based on the total weight of the salad dressing. Represents a manufacturing method of a salad dressing comprising a.

In the fourth invention, the salad material represents any one or more selected from the group of seasoning liquids, nuts, thickeners, spices, and purified water.

In the fourth invention, the salad material represents seasoning liquid, nuts, thickener, spices and purified water.

The seasoning liquid may be any one or more sugars selected from the group of sugar, glucose, oligosaccharides, fructose, dextrin, syrups, honey, starch syrup.

As the seasoning liquid, any one or more sugar alcohols selected from the group of sorbitol, xylitol, erythritol, paratinose, mannitol, maltitol, inositol, and queritol can be used.

The seasoning liquid may be any one or more acidic ingredients selected from the group of apple vinegar, brewed vinegar, brown rice vinegar, lemon juice.

Seasoning liquid in the above may be used any one or more salty ingredients selected from the group of soy sauce, salt.

The seasoning liquid in the above may be any one or more tomato processed products selected from the group of tomato juice, tomato ketchup.

The seasoning liquid may be any one or more pungent ingredients selected from the group of mustard, wasabi, wasabi, red pepper paste.

In the above-mentioned seasoning liquid, sugar, glucose, oligosaccharide, fructose, dextrin, syrup, honey, syrup, sorbitol, xylitol, erythritol, paratinose, mannitol, maltitol, inositol, cueritol, apple vinegar, brewing vinegar, brown rice vinegar, Lemon juice, tomato juice, tomato ketchup, mustard, wasabi, horseradish, red pepper paste any one or more flavoring ingredients selected from the group can be used.

In the above seasoning solution may be used 35 to 50% of the total weight of the salad dressing.

Nuts in the above may be any one or more nuts selected from the group of peanuts, walnuts, pine nuts, chestnuts.

Nuts in the above may be used to powder the powder of any one or more nuts selected from the group of peanuts, walnuts, pine nuts, chestnuts.

Nuts in the above may be used 5 to 15% of the total weight of the salad dressing.

The spice may be any one or more spices selected from the group of garlic, cumin, pepper, cinnamon, thyme, oregano, rosemary, sage.

In the above spices, garlic, cumin, pepper, cinnamon, thyme, oregano, rosemary, sage powder can be used to powder any one or more spices selected from the group of sage.

In the above spices may be used garlic, cumin, pepper, cinnamon, thyme, oregano, rosemary and sage.

In the above spice, garlic, cumin, pepper, cinnamon, thyme, oregano, rosemary and sage may be used as a spice powder powdered respectively.

In the above spices may be used 0.4 to 8.5% relative to the total weight of the salad dressing.

The thickener is Xanthan gum, Guar gum, Tamarind gum, Locust bean gum, Arabic gum, Pullulan gum, From gellan gum, furcellaran gum, tara gum, sodium alginate, alginic acid, casein, sodium caseinate, sodium chondroitin sulfate, methyl cellulose, pectin, agar, gelatin, carrageenan, chitosan Any one or more thickeners selected may be used.

In the above thickener, xanthan gum solution, guar gum solution, tamarind gum solution, locust bean gum solution, gum arabic solution, pullulan gum solution, gellan gum solution, fusel alan gum solution, tara gum solution, sodium alginate solution, alginic acid solution One or more thickened tablet solutions selected from the group consisting of, casein solution, casein sodium solution, chondroitin sodium sulfate solution, methyl cellulose solution, pectin solution, agar solution, gelatin solution, carrageenan solution and chitosan solution.

As the thickener solution, 0.5 to 1.5 parts by weight of a thickener may be added and dissolved in 100 parts by weight of purified water at a temperature of 70 to 100 ° C.

In the above thickener may be used 5-15% of the total weight of the salad dressing.

Purified water of the salad material in the above may be used the content of the balance except the seasoning liquid, nuts, spices, thickeners mentioned above.

The present invention is an example of manufacturing a salad dressing as a fourth invention, 5 to 25% by weight of red pepper seeds prepared by the method of the second invention or improved red pepper texture and flavor by the method of the second invention As a salad ingredient, 35-50% by weight of seasoning, 5-15% by weight of nuts, 5-15% by weight of xanthan gum, 0.05-1.5% by weight of garlic powder, 0.05-1.0% by weight of cumin, 0.05-1.0% by weight of pepper, and cinnamon 0.05 Method for producing a salad dressing comprising the steps of mixing and homogenizing ~ 1.0% by weight, thyme 0.05-1.0% by weight, oregano 0.05-1.0% by weight, rosemary 0.05-1.0% by weight, sage 0.05-1.0% by weight and the remaining purified water Indicates.

1st invention of the texture, pepper seeds with improved flavor, 2nd invention texture, pepper production method with improved flavor, 3rd invention texture, pepper seeds with improved flavor and / or the second Prepared by the method of the invention, the texture, the salad dressing containing pepper seeds with improved flavor, and the texture of the fourth invention, the texture of the first invention, the pepper seeds with improved flavor and / or the method of the second invention According to a variety of conditions for the method of manufacturing a salad dressing containing pepper seeds with improved texture and flavor, in order to achieve the object of the present invention, the above-described first to fourth inventions of the present invention may be used. It is preferable to carry out.

Hereinafter, the present invention will be described in detail with reference to Examples and Test Examples. However, these are intended to explain the present invention in more detail, and the scope of the present invention is not limited thereto.

Experimental Example 1 Improvement of Texture and Flavor of Red Pepper Seed by Enzyme Treatment and Lactic Acid Bacteria

(1) red pepper seed fibrinolytic treatment

To improve the texture and flavor of red pepper seeds, which are the red pepper seed salad dressing raw material, add water to pepper seeds with a size of 25 ± 5 mesh and add 5 times the weight of red pepper seeds to cook for 15 minutes in an autoclave at 100 ℃. 0.1 parts by weight of cellulase, a fibrinolytic enzyme, was added to 100 parts by weight of red pepper seeds and reacted at 30 ° C for 12 hours.

(2) red pepper seed lactic acid bacteria treatment

To improve the texture and flavor of red pepper seeds, which are the red pepper seed salad dressing raw material, add water to pepper seeds with a size of 25 ± 5 mesh and add 5 times the weight of red pepper seeds to cook for 15 minutes in an autoclave at 100 ℃. To the lactobacillus azophyllus, lactic acid bacterium, 0.1 part by weight based on 100 parts by weight of red pepper seeds was added and reacted at 30 ° C for 12 hours.

(3) red pepper seed fibrinolytic enzyme and lactic acid bacteria treatment

To improve the texture and flavor of red pepper seeds, which are the red pepper seed salad dressing raw material, add water to pepper seeds with a size of 25 ± 5 mesh and add 5 times the weight of red pepper seeds to cook for 15 minutes in an autoclave at 100 ℃. 0.1 parts by weight of cellulase, a fibrinolytic enzyme, was added to 100 parts by weight of red pepper seeds, and 0.1 parts by weight of lactic acid bacterium Lactobacillus asidophilus was added to 100 parts by weight of red pepper seeds, followed by reaction at 30 ° C for 12 hours.

Fig. 1 is a control group in which the red pepper seed which has not been treated with fibrinase during the process of (1), the red pepper seed which has been increased by (1) as a control (fibrolytic treatment), and (2) It is a photograph showing the experimental group (lactic acid bacterium treatment group) which treated the red pepper seed which increased by the lactic acid bacterium. The control group without added enzyme and lactic acid bacteria maintained the shape of crushed red pepper seeds, but the experimental group treated with fibrinolytic enzyme with the increased red pepper seeds and the treated red pepper seeds with lactic acid bacteria showed a soft change in the texture of red pepper seeds. You can check with

On the other hand, the experimental group (fiber-decomposing treatment) to which the red pepper seed increased by (1) was treated with fibrinolytic enzyme, the experimental group (lactic acid bacterium treatment group) which treated the red pepper seed increased by (2) with lactic acid bacteria, (3) Sensory characteristics such as pepper seed odor, color, flavor and texture (softness) were measured in the experimental group (mixed treatment) and the control group treated with fibrinolytic enzyme and lactic acid bacterium. 1 is shown.

When measuring sensory characteristics of each test and control group, 20 sensory test personnel (10 men and women each) who had been in the food-related field for more than 3 years had a 7-point scale (1 point: very bad sensory, 3.5 point: sensory) Normal, 7 points: very good sensory performance).

Table 1. Improvement test including flavor improvement of pretreated red pepper seed powder

sample
Sensory characteristics Red pepper seeds Chromaticity Flavor Organization
(Soft) Control 5.5 6.5 5.5 2.5 Fibrinase Treatment 4.0 5.5 4.5 5.5 Lactic acid bacteria treatment 4.3 5.5 4.5 5.0 Mixing treatment 3.5 5.5 3.5 5.5

* In Table 1, the sensory characteristics are calculated by adding up all the sensory scores of the sensory testers and divided by the number of sensory testers.

* In Table 1, the smell of red pepper seeds means that the higher the value, the stronger the spicy taste.

* In Table 1, chromaticity means that the higher the value, the closer to red color is.

* In Table 1, flavor means that the higher the value, the stronger the flavor.

* The texture in Table 1 indicates the softness of red pepper seed powder when each pepper seed powder is touched by hand. The higher the value, the higher the softness.

Sensory characteristics of pepper seed intrinsic odor, flavor and color compared to red pepper seed powder (control) treated with fibrinolytic enzyme and / or lactic acid bacteria were not treated with fibrinase and / or lactic acid bacteria as shown in Table 1 above. While maintaining an equal or higher level, when touched by hand, the softness can be increased to become a food ingredient, especially in salad dressings where softness is emphasized.

Experimental Example 2 Determination of Additives to Improve the Flavor of Red Pepper Seed Stock Solution

 Red pepper seeds: Purified water: Soybean oil mixed with each other at a weight ratio of 1: 2: 2. After each addition, the preference for these was measured and the results are shown in Table 2 below.

The preference for the addition of 21 kinds of natural food ingredients to the basic pepper seed solution is recommended by 20 sensory test personnel (10 men and women each) who have worked in food-related fields for more than 3 years. , 5 points: preference is normal, 7 points: preference is very good).

Table 2. Experiments to Improve Red Pepper Seed Dressing Flavor by Addition of Spices

Natural food material Full Symbol ^* Natural food material Full Symbol ^* Basic pepper seed stock 5.0 Turmeric ** 4.0 green tea 2.0 Cumin ** 7.0 yogurt 6.4 Rosemary (0.1Bx˚) 6.5 mustard 6.0 parsley** 6.5 peanut 7.0 Marjoram ** 3.2 Walnut 7.0 basil** 2.8 Orange 7.0 mustard** 6.0 garlic 6.0 sage** 6.3 Oriental 7.0 oregano** 6.5 Sesame 7.0 Lemon Extract (0.1Bx˚) 6.5 ginger 7.0 cinnamon 6.7

^* 9 ratings, ^** powder form

As a result of screening and reviewing the natural food material having a good effect on the dressing flavor as shown in Table 2, it was found that most of the additives except turmeric, marjoram, basil and green tea increase the acceptability of the red pepper seed dressing stock solution.

Example 1 Treatment of Red Pepper Seed Fibridase and its Sensory Evaluation

(1) Experiment Zone

The pepper seeds, which were ground and ground to a size of 25 ± 5 mesh, were added to purified water three times the weight of the pepper seeds and steamed at 120 ° C. for 15 minutes.

0.1 parts by weight of xylase was added to the red pepper seed solution as a fibrinase and 100 parts by weight of red pepper seeds in the red pepper seed solution and reacted in a constant temperature water bath at 40 ° C. for 24 hours.

(2) control

Pepper seeds were ground to a size of 25 ± 5 mesh to obtain a pepper seed powder.

Ten sensory test personnel (5 men and women each) who worked in the food-related field for more than three years in the above-mentioned pepper seeds and pepper seeds of the control group were given a 9-point scale (1 point: very poor taste, 5 points: normal taste, 7 points: Very good taste) sensory test of the smell, color, flavor, texture (softness) and overall preference of red pepper seeds were performed and the results are shown in Table 3. At this time, pepper seed solution without enzyme treatment was used as a control.

Table 3. Sensory test of fibrinolytic enzyme treatment of red pepper seeds

sample
Sensory characteristics Red pepper seeds Chromaticity Flavor Organization
(Soft) Overall
preference Control 7.5 6.0 5.0 2.5 3.5 Fibrinase Treatment 4.5 5.0 4.0 8.0 7.0

* In Table 3, the sensory characteristics are calculated by adding up all the sensory scores of sensory test personnel, divided by the number of sensory testers, and rounded to the second decimal place.

* In Table 3, the smell of red pepper seeds means that the higher the value, the stronger the spicy taste.

* In Table 3, the chromaticity means that the higher the value, the closer the red color is.

* In Table 3, flavor means that the higher the value, the stronger the flavor.

* The texture in Table 3 indicates the softness of the pepper seed powder when each pepper seed powder is touched by hand. The higher the value, the higher the softness.

* Overall preference in Table 3 means that the value is good.

As shown in the results of Table 3, the experimental group reacted with red pepper seeds of the present invention with a fibrinolytic enzyme is not the strong smell and flavor of the red pepper seeds compared to the control group without reacting red pepper seeds with fibrinolytic enzymes, it is smoothly combined with the flavor of pepper seeds in the case of preference. It was said that it would decrease the better the preference. Therefore, in the case of red pepper seeds, not only the smell but also the texture of hard red pepper seeds is softened and it is considered that it is easily accessible as a raw material of salad dressing.

Example 2 Pepper seed lactic acid bacteria treatment and sensory test

(1) Experiment Zone

The pepper seeds, which were ground and ground to a size of 25 ± 5 mesh, were added to purified water three times the weight of the pepper seeds and steamed at 120 ° C. for 15 minutes.

0.1 parts by weight of Bacillus long gum was added to the red pepper seed solution as lactic acid bacteria to 100 parts by weight of red pepper seeds in the red pepper seed solution and allowed to react for 24 hours in a constant temperature bath at 40 ° C.

(2) control

Pepper seeds were ground to a size of 25 ± 5 mesh to obtain a pepper seed powder.

Ten sensory test personnel (5 men and women each) who worked in the food-related field for more than three years in the above-mentioned pepper seeds and pepper seeds of the control group were given a 9-point scale (1 point: very poor taste, 5 points: normal taste, 7 points: The taste was very good), and the sensory test of the smell, color, flavor, texture (softness) and overall preference of red pepper seeds was performed and the results are shown in Table 4. At this time, pepper seed solution without enzyme treatment was used as a control.

Table 4. Sensory Evaluation of Lactic Acid Bacteria Treatment of Red Pepper Seeds

sample
Sensory characteristics Red pepper seeds Chromaticity Flavor Organization
(Soft) Overall
preference Control 7.5 5.5 5.5 2.0 3.5 Fibrinase Treatment 4.0 5.0 4.0 8.0 7.5

* In Table 4, the sensory characteristics are calculated by adding up all the sensory scores of sensory test personnel and divided by the number of sensory testers.

* In Table 4, the smell of red pepper seeds means that the higher the value, the stronger the spicy taste.

* In Table 4, chromaticity means that the higher the value, the closer to red color is.

* In Table 4, flavor means that the higher the value, the stronger the flavor.

* In Table 4, the texture indicates the softness of the red pepper seed powder when each pepper seed powder is touched by hand. The higher the value, the higher the softness.

* Overall preference in Table 4 means that the numbers are good.

As shown in the sensory test results of Table 4, the red pepper seed treated with lactic acid bacteria was the same as the case of the red pepper seed treated with the fibrinolytic enzyme of Example 1, and the unique odor and flavor of the red pepper seeds were not as strong as those of the control. It was said that the flavor of pepper seeds was reduced to make preferences better. Therefore, in the case of red pepper seeds, not only the smell but also the texture of hard red pepper seeds is softened, which makes it easy to access them as a raw material for salad dressing.

Example 3 Simultaneous Treatment of Fibrinolytic Enzyme and Lactic Acid Bacteria Pepper Seed and Sensory Evaluation

(1) Experiment Zone

The pepper seeds, which were ground and ground to a size of 25 ± 5 mesh, were added to purified water three times the weight of the pepper seeds and steamed at 120 ° C. for 15 minutes.

0.1 parts by weight of hemicellulase was added to 100 parts by weight of red pepper seeds, and Streptococcus thermophilus was added to 100 parts by weight of red pepper seeds as the lactic acid bacteria. Then, the reaction was carried out in a constant temperature water bath at 40 ° C. for 24 hours.

(2) control

Pepper seeds were ground to a size of 25 ± 5 mesh to obtain a pepper seed powder.

The 10-point scale (10 males and 5 females) of sensory test personnel who had been engaged in food-related fields for more than 3 years for the red pepper seeds and the control red pepper seeds treated with fibrinase and lactic acid bacteria at the same time. Point: Very bad taste, 5 points: Very good taste, 7 points: Very good taste), the organoleptic test of the smell, color, flavor, texture (softness) and overall preference of red pepper seeds was performed and the results are shown in Table 5. At this time, pepper seed solution without enzyme treatment was used as a control.

Table 5. Sensory Evaluation of Pepper Seeds Treated with Fibrinase and Lactic Acid Bacteria Simultaneously

sample
Sensory characteristics Red pepper seeds Chromaticity Flavor Organization
(Soft) Overall
preference Control 7.5 5.5 5.5 2.0 3.5 Fibrinase Treatment 3.5 5.0 5.0 8.4 8.0

* In Table 5, the sensory characteristics are calculated by adding up all the sensory scores of the sensory testers, divided by the number of sensory testers, and rounded to the second decimal place.

* In Table 5, the smell of red pepper seeds means that the higher the value, the stronger the spicy taste.

* In Table 5, chromaticity means that the higher the value, the closer to red color is.

* The flavor in Table 5 means that the higher the value, the stronger the flavor.

* The texture in Table 5 indicates the softness of the red pepper seed powder when each pepper seed powder is touched by hand. The higher the value, the higher the softness.

* Overall preference in Table 5 means that the numerical value is good.

As shown in the sensory test results of Table 5, red pepper seed mixed with red pepper seed solution treated with fibrinolytic enzymes and lactic acid bacteria at the same time, compared to the control red pepper seeds, the unique odor and flavor of the red pepper seeds are not strong and smoothly combined to reduce the peculiar flavor of red pepper seeds in the case of preference. It was an opinion that makes the preference better. Therefore, red pepper seeds mixed with fibrinolytic enzyme and lactic acid bacteria at the same time are not only smelly but also soft texture of red pepper seeds makes it easy to access as a raw material for salad dressing.

Example 4 Pepper Seed Salad Dressing Preparation (Oriental Type)

(1) The solution was removed from the red pepper seed stock solution obtained in Example 1, and only red pepper seeds were stored and stored at 4 ° C.

(2) 1.0 parts by weight of xanthan gum was added to 100 parts by weight of purified water at 80 ° C, followed by gelatinization and cooling at room temperature to prepare a xanthan gum solution.

(3) 10.0 wt% of red pepper seeds obtained in (1), 50.0 wt% of seasoning liquid, 5 wt% of nuts, 10.0 wt% of xanthan gum solution obtained in (2), 1.0 wt% of garlic powder, 0.05 wt% of cumin, white pepper 0.05 wt%, cinnamon 0.05 wt%, thyme 0.05 wt%, oregano 0.05 wt%, rosemary 0.05 wt%, sage 0.05 wt%, and the remainder of the purified water were mixed in a homogenizer to obtain a mixture, put it in a glass bottle and sealed. After sterilization for 1 minute in 100 ℃ water, and rapidly cooled with cold water to prepare a salad dressing containing pepper seeds.

In the above seasoning, oligosaccharide, fructose, sorbitol, xylitol, brown rice vinegar, apple vinegar, lemon juice, tomato juice were used in the same weight ratio.

In the nut, a mixture of walnut powder and pine powder was mixed in the same weight ratio.

Example 5 Pepper Seed Salad Dressing Preparation (mayonnaise type)

Mayonnaise type pepper seed salad dressing was prepared in the same manner as in Example 4, except that mayonnaise was used instead of sour brown rice vinegar and apple vinegar. The mayonnaise was made of 80% soybean oil, egg yolk 10%, apple vinegar 10%.

Test Example 1 pH, Sugar, Salinity of Pepper Seed Salad Dressing

The pepper seed salad dressing prepared in Example 4 (oriental type) and the pepper seed salad dressing prepared in Example 5 (mayonnaise type) were measured for pH, sugar content and salinity, and the results are shown in Table 6 below.

Table 6. pH, Sugar, Salinity of Pepper Seed Salad Dressing

Item  Example 4 Pepper Seed Salad Dressing Example 5 Pepper Seed Salad Dressing pH 3.29 3.80 Brix 31.0 35.0 Salinity (%) 1.2 1.3

Test Example 2 Sensory Test

In Examples 4 and 5, the sensory tests such as color, flavor, taste, texture, and overall preference of pepper seed salad dressing were measured, and the results are shown in Table 7 below.

The control for pepper seed salad dressing, on the other hand, used a commercially available salad dressing.

In the above sensory evaluation, 20 sensory workers (10 males and 10 females) who have worked in food-related fields for more than 3 years have a 7-point scale method (1 point: sensory very bad, 3.5 point: normal sensory, 7 point: sensory) The scores for each item were divided by the total number of sensory test personnel divided by the number of sensory test personnel and rounded up to the second decimal place.

Table 7. Sensory Test Results

Item Chromaticity incense flavor Organization Overall preference Example 4 Pepper Seed Salad Dressing (Oriental Type) 6.3 6.0 6.6 6.5 6.0 Control Oriental Dressing (commercially available) * 6.0 6.0 6.0 5.5 5.5 Example 5 Pepper Seed Salad Dressing (mayonnaise type) 6.0 5.6 6.0 6.0 6.4 Control mayonnaise dressing (commercially available) ** 6.0 6.0 6.0 5.0 5.0

*, ** OTTOGI Co., Ltd.

As shown in the sensory test results of Table 7, the pepper seed salad dressing of the present invention was evaluated as a result of the sensory test compared to the conventional salad dressing, a little chewy texture, it was found that the overall taste in terms of slightly superior sensory than commercial products Can be.

As described above, although described with reference to a preferred embodiment of the present invention, those skilled in the art will be variously modified and modified within the scope of the present invention without departing from the spirit and scope of the invention described in the claims below. It will be appreciated that it can be changed.

The present invention can provide red pepper seeds with improved texture and flavor by adding fibrinase and / or lactic acid bacteria to red pepper seeds, which can contribute to the increase in imports by using red pepper seeds discarded after the manufacture of red pepper powder in red pepper cultivation farms.

In addition, the pepper seed salad dressing obtained by the present invention reduces the irritating smell and hard texture unique to pepper seeds, which shows the proper flavor and chewability of the pepper seeds, which is well suited for all generations including adults as well as children. The dressing may be provided to facilitate the consumption of salads with good nutrition by such salad dressings, thereby contributing to the health of consumers who consume the salads.

1 is a photograph showing the shape of the pepper seeds and the general pepper seeds with improved texture.

Claims (14)

delete delete delete Adding red pepper seeds 1 to 10 times the amount of purified water to red pepper seeds weight and steaming for 10 to 30 minutes at 100 to 120 ° C; 0.1 part by weight and 100 parts by weight of red pepper seed, which is added with any one or more fibrinolytic enzymes selected from the group of cellulase, hemicellulase and xylase, and lactobacillus asidophilus, Bacillus longgum, Streptococcus thermo Preparation of pepper seeds with improved texture and flavor, comprising adding 0.1 parts by weight to 100 parts by weight of red pepper seeds added with any one or more lactic acid bacteria selected from the group of pillus, and then reacting at 30 to 45 ° C. for 1 to 24 hours Way. The method for producing red pepper seeds according to claim 4, wherein the red pepper seeds are in the original form of red pepper seeds or powdered powders pulverized with a grinder. delete delete delete delete delete delete In the manufacture of salad dressings, 5 to 25% by weight of red pepper seeds prepared by the method of claim 4 and 35 to 50% by weight of seasoning liquid, 5 to 15% by weight of nuts, 5 to 15% by weight of xanthan gum, 0.05 to 1.5% by weight of garlic powder, cumin 0.05-1.0 wt%, pepper 0.05-1.0 wt%, cinnamon 0.05-1.0 wt%, thyme 0.05-1.0 wt%, oregano 0.05-1.0 wt%, rosemary 0.05-1.0 wt%, sage 0.05-1.0 wt% Method of producing a salad dressing comprising the step of homogenizing by mixing purified water. delete delete

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