KR101154864B1 - Chokochujang preparation method with functionality of antimicrobial and antioxidant - Google Patents

Abstract

PURPOSE: Red pepper paste with vinegar having the antibiotic, anti-oxidative, and anti-cholesterol functionality, and a producing method thereof are provided to offer the improved hygiene and safety of the red pepper paste with vinegar when eating raw fish. CONSTITUTION: A producing method of red pepper paste with vinegar comprises the following steps: mixing ingredients, and aging the mixture at 5-15 deg C for 1-5 days; heating the aged mixture at 70-90 deg C for 1-5 days for sterilizing; and adding 0.1-2wt% of chitosan-vitamin C salt, 1-10wt% of schisandra chinensis extract, and 1-10wt% of vinegar into the cooled mixture. The ingredients include 45-55wt% of red pepper paste, 2-5wt% of red pepper powder, 0.5-5wt% of minced garlic or ginger, 20-30wt% of citric acid or lemon lime soda, 0.1-2wt% of turmeric powder, and 0.01-1wt%of fermented red ginseng extract.

Description

Chochuchujang Preparation Method with Functionality of Antimicrobial and Antioxidant

The present invention relates to ultra red pepper and a method for manufacturing the same, and more particularly, to a red pepper paste having antibacterial, antioxidant and anti-cholesterol functionalities using Schisandra chinensis, turmeric, chitosan-vitamin C salts, and a preparation method thereof.

As the consumption of lipids increases due to the westernization of diet due to economic growth, the incidence of obesity and chronic degenerative diseases is increasing rapidly. Chronic degenerative diseases are known to be caused by increased lipid peroxide content by oxidative stress in vivo (Bidlack and Tappel 1973; Saito, 1988). In particular, increased biofilm lipid peroxidation damages cells and degrades normal physiological functions of the tissues, leading to atherosclerosis, diabetes, hypertension, heart disease, malignant tumors, liver disease, etc. (Miyake et al., 1998; Suzuki et al., 1999). Oxidative damage to tissues occurs when excess free radicals accumulate in the body, and in normal physiology, free radicals are removed smoothly by balancing the antioxidant defense system and the production system (Balkan et al. 2002; Del et al., 1990; Jeon et al., 2001). However, if an imbalance between the antioxidant defense system and the production system is caused by oxidative stress or other factors, the production of free radicals is promoted and tissues are damaged by peroxidation (Mantha et al., 1996). Ingestion of high fat or high cholesterol is also known to cause or promote oxidative damage of tissues (Naito et al., 2002; Yokozawa et al., 2002). As it is known that the antioxidant defense system can prevent the oxidative stress that can occur in high cholesterol state, researches on antioxidant functional substances based on natural materials are being actively conducted (Choi et al., 1992; Kim et al., 2001). Seo et al., 2003). Among antioxidant functional substances, chitosan has been reported to have immunoreactivity, cholesterol lowering effect, prevention of arteriosclerosis, and physiological function of dietary fiber, but it does not dissolve in water or alcohol, but forms and salts with organic and inorganic acids, but has high viscosity and The acidity or astringent taste is strong, limiting the number of foods available (Sanford, 1988).

Chitosan-ascorbate (CA) is a salt produced by the Schiff reaction of amino group and ascorbic acid of chitosan (Muzzarelli et al., 1984). Part of this research has been carried out, and lipids are not affected in the body without affecting protein metabolism. Adsorption and excretion have anti-obesity and anti-cholesterol effects (Kanauchi et al., 1994). Chitosan also improves the stability of ascorbic acid (Zoldners et al., 2005) and lowers cholesterol in the body (Brown and Goldstein, 1991).

On the other hand, Korea has used most of marine products caught in the coastal waters as seafood as the main protein source for seafood on three sides, and food poisoning cases are frequent due to environmental pollution caused by industrial development and lack of hygiene in handling businesses due to the rapid increase in demand. have. According to the Korea Food Industry Association (2010), 20 to 70 cases occur in the order of Gyeonggi, Seoul, Gyeongbuk, and Busan, and 2 to 3 to 15 cases occur in other regions. It is also increasing year by year and the number of patients by year does not decrease. In addition, bacterial causes of food poisoning are the most common causes of pathogenic Escherichia coli>Salmonella> yellow staphylococcus.

Accordingly, the present inventors have steadily researched a washing method, a natural antibacterial agent, etc. in order to prevent various food poisoning accidents caused by sashimi, but there is no research on ultra pepper and its manufacturing method.

In addition, there were only four papers related to ultra pepper paste published until October 2011, and few of them tried to give antimicrobial effect. Kim et al (2005) is the only study on the development of chogochujang for the control of Vibrio parahaemolyticus (Vibrio. Parahaemolyticus) from green tea and natural products have been reported. In this paper, the use of a single extract of green tea, Schisandra chinensis and yellow peach and their mixed extracts gives antioxidant control and control of bacteria.

In the case of patents, a total of 96 cases were searched (kipris: October 2011, keyword ultra pepper paste). However, no data could be found in accordance with the purpose of this study, and Korea Patent Registration 10-55185, 10-47441, 10-0479783, 10-0479783, 10-891276, 10-506836, 10-620320 Although these patents have been searched for, these data are mostly for improving nutrition and taste, or for convenience of use, by adding fruit juice such as plum, and the organic acid produced by itself without adding vinegar by acetic acid fermentation after alcohol fermentation. The manufacturing method for manufacturing ultra red pepper paste was registered.

The present invention utilizes the research data for preventing various food poisoning accidents caused by the sashimi, while establishing a hygiene, high safety and antibacterial ultra pepper that can be used for sashimi and a manufacturing method thereof antibacterial, antioxidant and anti-cholesterol functional It is an object to provide a super pepper paste having and a manufacturing method thereof.

Features of the present invention for achieving the above object is ultra-red pepper paste characterized in that it comprises 0.1 to 2% by weight chitosan-vitamin C salt, 1 to 10% by weight Schisandra chinensis extract, 0.1 to 2% by weight turmeric powder Is in.

The ultra red pepper paste further comprises 0.01-1% by weight fermented red ginseng extract based on the total weight of red pepper paste.

And, another feature of the present invention is one or a mixture thereof, selected from 45 to 55% by weight of red pepper paste, 2 to 5% by weight of red pepper powder, 0.5 to 5% by weight of chopped garlic or ginger, 20 to 30% by weight One step selected from citric acid or cider, or a mixture thereof and 0.1 to 2% by weight of turmeric powder, and then aged for 1 to 5 days at 5 to 15 ° C .: 1 to 5 at 70 to 90 ° C. Step 2: Sterilize by heating daily: Add 0.1 ~ 2% by weight chitosan and vitamin C, 1 ~ 10% by weight Schisandra extract, and 1 ~ 10% by weight vinegar to the mixture cooled to room temperature after 2 steps 3 steps of mixing; Ultra pepper paste manufacturing method characterized in that comprises a.

In the first step, 0.01 ~ 1% by weight fermented red ginseng extract is further included.

According to the present invention configured as described above, it was confirmed to have a high antimicrobial activity compared to the general ultra pepper and greatly suppressed the growth of 4-5 kinds of food poisoning-related bacteria. In addition, high cholesterol dietary animal model showed a decrease in blood cholesterol content and lipid enhancement effect. Also, it was found to reduce the activity of ROS and increase the activity of scavenging enzyme in the body for at least 20 weeks. Is available for distribution.

This prevents various food poisoning accidents that can come from sashimi, and has the effect of providing a high red pepper paste having high safety and antibacterial and functional properties.

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 shows the state of colonies appearing on the medium of the day of preparation of ultra red pepper
Figure 2 is a view showing the result of examining the clear zone (clear zone) to investigate the antimicrobial activity against food poisoning bacteria of ultra pepper.
3 is a diagram showing the results of measuring the activity of serum aminotransferase in rats fed an experimental diet incubated for 5 weeks in a high-cholesterol diet supplemented with 0.5% high red pepper
4 is a graph showing the results of measuring the GSH and LPO contents of liver tissues of rats fed the experimental diets fed for 5 weeks with 0.5% high cholesterol supplemented diet
5 is a graph showing the results of measuring XOR total type and O type activity and O / T (%) of rat liver tissues bred for 5 weeks with 0.5% high-cholesterol-added high cholesterol diet
6 is a diagram showing the results of measuring the superoxide dismutase (SOD) and glutathione S-transferase (GST) activities of liver tissues of rats fed the experimental diet fed for 5 weeks with 0.5% high red pepper diet supplemented with ultra pepper

Hereinafter, embodiments of the present invention will be described in detail.

1. Material

Antimicrobial, antioxidant and anti-cholesterol functional ultra pepper paste according to the present invention follows the composition of Table 1 below, by adjusting the spicy and sour taste normal spicy-communication pepper paste (MHMS), moderate spicy-relative strong sour pepper paste (MHSS), relatively strong spicy -Four kinds of ultra red pepper paste of SHMS and relatively strong spicy-comparative strong sour pepper paste (SHSS) are prepared, and chitosan uses MW: 2,025 kDa (chitolife).

The material for preparing the ultra red pepper paste of the present invention is supplemented with red pepper powder and red pepper powder in addition to the raw red pepper paste, focusing on making it easy to make, rich in flavor and nutrition, and using syrup to improve viscosity other than sugar as sweetener. Minced ginger was mixed and fermented red ginseng, turmeric powder and chitosan ascorbate (CA) were used.

In the above, CA is a salt produced by the chitosan amino group and ascorbic acid by the Schiff reaction (Muzzarelli et al., 1984) and lipids without affecting protein metabolism in the body. Adsorption and excretion are known to prevent obesity and anticholesterol effects (Kanauchi et al., 1994). In addition, the antibacterial effect of CA is known to be higher than chitosan (chitosan).

And, Schizandra (Sc hizandra) chinensis ) is a fruit of vines and has a red color and has been used as a food and medicinal material for a long time in the East (Oh et al., 2001; Ko et al., 2008; Kwon and Park 2008). In particular, oriental medicine has been used for sedatives, Jinhae, blood pressure regulators, alcohol breakdown, diabetes, hyperlipidemia, and recently, it has been found to have excellent anti-cancer (Oh et al., 2001) and antioxidant efficacy (Ko et al., 2008; Kwon and Park 2008). The functional aspect of Schisandra has been highlighted. In addition, it has been shown to have an antidiabetic effect by inhibiting α-glucosidase (Choi et al., 2008; Kim et al., 2002; Chae et al., 2005).

Curcuma longa L. is a perennial herbaceous plant belonging to Gingeraceae, which has been peeled from roots and stems, cooked, dried and powdered and used as food additives, spices and colorings (Ryu et al., 2005). It is used as raw material of. Turmeric has an effect on liver disease, and hangover removal is also known. In Korea, it has been used in the private sector to promote diarrhea, diuresis and gastric secretion (Kim, 2006). Curcumin is the main active ingredient of curcumin, which is known to have anti-cancer, anti-oxidation, anti-inflammatory, detoxification, liver function improvement, antiviral, antiangiogenic and anti-cholesterol effects (Aggarwal et al., 2007; Kim, 2006; Amon and Wahl, 1991).

2. Manufacturing method of ultra red pepper

Chitosan has a property of binding to a polyphenolic material or protein, and in particular, the microbial cells are composed of proteins, and thus, ultra-red pepper paste was prepared in the present invention by utilizing the principle property that microbial growth is reduced or killed. Additionally, the higher the concentration of acetic acid or citric acid, the higher the antimicrobial activity. However, since the sour taste is closely related to palatability, the manufacturing process was established in consideration of the harmony of taste that can be adjusted to spicy or astringent taste.

Stage 1

First, the materials of Table 1 are prepared in one step. Kochujang is one of the ingredients that has been aged for a long time and the other ingredients are raw.

Step 2

The second step is to remove the raw and green flavor of the raw material to give a matured taste.

Therefore, in this step, the red pepper powder, sugar, syrup, chopped garlic, chopped ginger, fermented red ginseng, citric acid are mixed well with matured gochujang and the dilution is adjusted with cider and aged for 3 days. If the temperature is higher than this, the ripening proceeds rapidly, but the preservation of the microorganism is not only lowered, but also some of the taste components are exhausted as a nutrient source of the microorganism, the taste changes. In particular, the ultra red pepper to be developed in the present invention is required to reduce the initial bacterial count to a minimum because the antimicrobial properties must be maintained.

Step 3

Step 3 is a step of sterilizing the mixture mixed and aged in step 2.

In general, sterilization is usually performed at 121 ° C for 30 to 60 minutes. However, in the present invention, a method of sterilization by heating at 80 ° C. for 3 days was selected not only to reduce the manufacturing cost of the ultra red pepper paste but also to prevent discoloration by high temperature sterilization.

The carotenoid pigments of red pepper have the property of easy decomposition at high temperatures. In addition, at a high temperature, sugar and amino acids in kochujang combine to produce brown color, which may degrade the quality of ultra red pepper paste. Kochujang contains various phenolics. These components are precipitated by reacting with each other or with highly reactive components such as contained proteins. Chitosan-ascorbate (CA), which is added in step 4, has strong antibacterial properties. CA has a strong ability to bind to reactive substances such as proteins, and microbial cells are composed of proteins. do. Therefore, the third step is to remove various reactive substances that can react with CA before adding CA due to heat treatment.

4 steps

In step 4, chitosan (0.26 g) and vitamin C (5 g) are mixed, followed by melting by adding apple cider vinegar (36-63 g) and Schisandra chinensis extract (38-42 g) to make salts of chitosan and vitamin C. .

If the viscosity becomes too high at this stage, a small amount of cider can be left in the submaterial and used to adjust the dilution. The CA solution thus prepared is sterilized in step 3 and evenly mixed with the material cooled to room temperature to complete the preparation of the purpose functional ultra pepper.

3. Experimental method for setting performance, sensory test and shelf life of ultra red pepper of the present invention

Four kinds of ultra red pepper paste prepared by the above-described manufacturing method and one commercially available red pepper paste were purchased as a control and used as a material.

1) General ingredient content

General ingredients were converted according to the Food Ingredient Analysis Table (National Rural Resources Development Institute, RDA, 2006).

2) Sensory test method

The sensory test of the four functional ultra pepper pastes (MHSS, MHMS, SHMS and SHSS) was conducted by 50 sensory personnel who majored in or handled foods.The sweet, sour, spicy, astringent, and spicy are very weak (1 point), slightly Weak (2 points), Normally weak (3 points), Weak (4 points), Moderate (5 points), Slightly strong (6 points), Normally strong (7 points), Strong (8 points), Very strong (9 points) Color) and overall preference is very bad (1 point), slightly bad (2 points), usually bad (3 points), bad (4 points), moderate (5 points), slightly better It evaluated by the 9-point measurement method of (6 points), normal good (7 points), good (8 points), and very good (9 points).

3) How to set the expiration date

Measure changes in pH, acidity and total bacteria at 15 days intervals by placing four kinds of packaged super red pepper pastes (hot and moderate, hot and moderate) and at 25 ° C indoors. In addition, the period of one week before the time when the change of these three factors began to be apparent was set as the period of distribution.

4) Measurement of total bacteria

For the measurement of the total bacterial count, take 1 mL of the sample 10 ³ to 10 ⁵ dilutions, inoculate in 3M Petrifilm ^TM medium (2012-11 TH, St. Paul, USA) for total bacterial counting, and incubate for 48 hours at 7 ° C. Was measured and expressed in log CFU / g.

5) Measurement of pH and Acidity

According to the method of Kim and Kang (2007), take 2 g of ultra red pepper paste, add 20 mL of distilled water, mix well, and sample the supernatant centrifuged at 10,000 x g. The pH is measured using a pH meter (Orion 3star Thermo Scientific Inc). The pH was calculated by calculating the pH of 0.1N sodium hydroxide (NaOH) consumed until pH 8.2, and the acidity was expressed as acetic acid (%) by the following formula.

Acidity (%) = 0.1N NaOH Consumption mL Number x 0.6 x 50

6) Statistical Analysis

The analysis was based on the mean and standard deviation measured three times, and the sensory test results were the mean and standard deviation of 50 sensory personnel. Significance verification was performed by Duncan's multiple range test using a Statistical Package for Social Sciences, Version 12, SPSS Inc., Chicago, IL, USA (software package program).

4. Results

1) Contents of General Ingredients of Red Pepper Paste

Table 2 shows the results of examining the general content of MHSS, MHMS, SHMS and SHSS super pepper paste.

The water content was 52.75 ~ 53.09%, the protein content was 3.28%, the carbohydrate was 36.50 ~ 36.85%, the fiber was 2.03∼2.04%, the lipid content was 0.79%, and the ash content was 4.30%.

2) Sensory test result of ultra red pepper paste

The results of evaluation of sensory quality by 50 sensory agents of MHSS, MHMS, SHMS and SHSS ultra pepper were shown in Table 3.

The sweetness was moderate from 5.21 to 5.34, and the sour taste was moderately strong in MHSS and SHSS from 7.77 to 7.85, while MHMS and SHMS were moderate in 4.96 to 4.96.

The astringent taste was weak from 0.87 to 2.57, but MHMS was the highest. The astringent taste is a convergent rice, which is caused by chitosan or phenolic in the red pepper paste. If it appears strongly, it may cause a decrease in the taste of the red pepper paste. However, this result is not considered to affect the palatability.

The color acceptability ranged from 6.34 to 6.72, but the overall acceptability ranged from 7.70 to 7.83.

The four kinds of ultra peppers developed as a result of the above are initially evaluated as products meeting the objectives of the present invention.

3) Zhejiang to establish shelf life

In order to establish the shelf life of MHSS, MHMS, SHMS and SHSS super pepper paste, the results of investigating changes in pH, acidity and total bacteria at four-week intervals are shown in Table 4. 1 is the same as FIG.

On the day of preparation, the pH of MHSS was the lowest at 3.76 and the rest of MHMS, SHMS, and SHSS were slightly higher at 4.00∼4.01. The acidity of the day of manufacture was 0.18 ~ 0.19% without any difference according to the type of ultra red pepper, and the total number of bacteria ranged from 2.70 ~ 4.00 x 10 ⁴ and no significant change was observed for 20 weeks.

The peculiar phenomenon shows that the colonies are very large when they are incubated for 48 hours in the case of commercially available red pepper paste (purchased on the date of manufacture). However, the growth of the bacteria is very active, but in the case of MHSS, MHMS, SHMS and SHSS, The colonies are small and fixed in shape, showing that the microorganisms in the red pepper paste are not killed, but the breeding is stopped.

Therefore, the above results indicate that the growth of microorganisms does not occur in the ultra pepper for 20 weeks after the experiment, suggesting that the shelf life can be set to 20 weeks or more.

5. CA Solubility and Antimicrobial Activity of Red Pepper Paste

(1) materials and methods

1) Preparation of CAs and CAc

Preparation of chitosan-ascorbate (CAs) and chitosan-acetate (CAc) solutions was prepared using 1% ascorbic acid and 1% acetic acid for 1 g of chitosan (prepared from the Faculty of Food and Industry, Catholic University of Daegu, Catholic University) of molecular weight 2,025 kDa. acid) 100 mL of the solution was added to the mixture, which was then stirred and used as a stock solution.

2) Sample for measuring solubility

Solubility measurement materials include commercially available liquid foods such as Orange Juice (Lotte Chilsung Beverage Co., Ltd., Korea), Soymilk (Sahmyook Foods Korea), Milk (Maeil Dairy Industry Co Ltd Korea), Coffee (Dongsuh Co Ltd., Korea), Amorepacific Co Ltd Korea, Sempio Foods Co Korea, CJ Co Ltd Korea, Soybean Oil (CJ Co Ltd Korea), Beer (Hite Co Ltd Korea) and Wine (Doosan Co Ltd) Korea) was purchased and used.

3) Solubility measurement of CA

CAs and CAc stock solution was added to each 20 mL of the liquid foods by titration in a manner of 1 mL to 10 mL, and then stirred for 10 minutes with a magnetic bar and left for 30 minutes. At this time, the degree of turbidity and curd formation was visually observed.

4) Antimicrobial Measurement

Strains for antimicrobial activity by measuring the Bacillus gram positive bacteria (gram) cereus (Bacillus cereus) (ATCC27348) and star fatigue nose kusu aureus (S aureus taphylococcus) (KCTC1927) was used for E. coli (coli) (ATCC11775) as a gram negative bacteria, Listeria monocytogenes Genu Earth (Listeria monocytogenous) (ATCC15313), Salmonella typhimurium Head Moth (Salmonella typhimurium ) (ATCC14028) and Vibrio parahaemolyticus (ATCC 17802) were used.

After freeze-drying the ultra red pepper paste (MHMS, MHSS, SHMS and SHSS) prepared by adding CAs with the chitosan concentration adjusted to 0.025%, water, 70% ethanol, ethyl acetate, and 100 mL of butanol (butanol) was extracted at room temperature for 4 hours at 4 ° C., then filtered and concentrated to 1/10 and used as a test for antimicrobial measurement. Concentration was performed at 40 ° C. using a reduced pressure evaporator and 100 μL (10 mg CA / disc) was added to a 0.6 mm diameter paper disc to tryptic soy agar ( TSB, Difco) was added to the medium and incubated for 48 hours at 37 ℃ to compare the resulting clear (clear zone) (clear zone).

On the other hand, each strain was transplanted to tryptic soy broth (TSB, Difco) and cultured in a shaking incubator (100 rpm, 37 ° C) for 24 hours (1.5-2.5 x 10 ⁸ cells). / mL) 50 μL was mixed with 10 g each of four kinds of ultra pepper and commercially available pepper on a vortex and then mixed with 3M medium [E. coli medium: PCC, Staphylococcus aureus medium: STX, Listeria medium: PEL, general bacterial medium: PAC and tryptic soy agar (graft soy agar) was implanted in the medium for 48 hours at 37 ℃, the number of viable cells (log CFU / g) was measured.

(2) Results and Discussion

1) Solubility of CAs and CAc

Chitosan is not soluble in water or alcohols, but it forms and salts with organic and inorganic acids (Sanford, 1988), but it has a high viscosity, strong acidity or astringent taste, which limits the number of foods available.

Chitosan is known to be solubilized by digesting with an acid or an enzyme and lowering its molecular weight (Hirano et al., 1985) and making a chitosan salt (Sanford, 1988).

In the acid decomposition method, hydrochloric acid, hydrogen fluoride, hydrogen peroxide, boron peroxide, and nitrous acid are mainly used. As enzyme method, Aspergillus sp. Chitosanases that hydrolyze the β-1,4-glycoside bonds secreted by Bacillus sp. And the like have been used (Akiyama et al., 1995).

Chitosan salts are obtained by reacting chitosan with hydrochloric acid, acetic acid and formic acid, but at present, acetic acid is most commonly used as a solubilizing means of chitosan (Tsujikawa et al., 2003).

However, chitosan-ascorbate (CAs), which reacts chitosan with ascorbic acid, is a salt produced by the chiffan reaction of amino and ascorbic acid. Muzzarelli et al., 1984), the combination of the functionality of chitosan and ascorbic acid is likely to lead to new functionality, but studies have been carried out in part, without affecting protein metabolism in the body. Adsorbed and excreted lipids have been reported to be effective in preventing and preventing obesity (Kanauchi et al., 1994) and Crohn's disease caused by excessive intake of fat (Tsujikawa et al., 2003).

In addition, chitosan has an effect of improving the stability of ascorbic acid (Zoldners et al., 2005), but studies on its use are very lacking.

For the purpose of investigating the solubility of liquid foods of chitosan-ascorbate (CAs) to be added to the red pepper paste, the solubility of various liquid foods was investigated using a stock solution (0.5% CA) diluted in half of the stock solution. The results are shown in Table 5.

Solubility of powder chitosan in apple cider vinegar was about 1% or more dissolved. However, CAs and CAc were dissolved about 3% or more in the amount of chitosan. Powdered chitosan did not dissolve in other liquid foods such as starch water. In case of CAs and CAc, more than 0.3% were dissolved in distilled water, vinegar and green tea. CAs were not dissolved in soy sauce, soybean oil, milk, soy milk, orange juice and coffee, and CAc formed some curd. In beer and wine, CAs were dissolved more than 0.2%, while CAc was agglomerated in wine. Chitosan has the effect of improving the stability of ascorbic acid (Zoldners et al., 2005), and Nishihara et al. (1992) added CAs to fruit juice or wine to improve the stability of ascorbic acid. It can be increased. As a result, CAs are more soluble than CAc, especially in beer and wine, and are expected to be useful when considering the antioxidant functionality of ascorbic acid.

2) Anti-microbial activity of ultra red pepper paste

MHMS Bacillus (usually hot and normal renal chogochujang), MHSS (usually hot and sour chogochujang), SHMS (usually hot and sour chogochujang) and SHSS (spicy and sour chogochujang) cereus (ATCC27348), Staphylococcus aureus (KCTC1927), E. coli (ATCC11775), Listeria monocytogenous (ATCC15313), Salmonella typhimurium In order to investigate the antibacterial activity against (ATCC14028) and Vibrio parahaemolyticus (ATCC 17802), the results of the clear zone investigation are shown in FIG. 2.

B. cereus and S. aureus were extracted by incubating 10 mg of dry pepper extracts with water, 70% ethanol, ethyl acetate and butanol on a disc of 10 mg of dry pepper. E. coli , L. monocytenous, S. typhijurium, and V. parahaemolyticus were also found to have clear zones in water extracts. Clear zones were also observed in 70% ethanol and butanol extracts, and ethyl acetate extracts were insignificant in S. aureus and V. parahaemolyticus .

In FIG. 2, a is water, b is 70% ethanol extracts, c is ethyl acetate extracts, and d is butanol extracts.

The strong antimicrobial activity in water extracts suggests that CA exhibits antimicrobial activity with complete dissolution in the red pepper paste. In addition, the phenomenon that the antimicrobial activity in various solvent extracts indicates that various antimicrobial substances exist in ultra pepper paste in addition to CA, and it is thought that the result can increase the hygiene of sashimi.

Table 6 shows B. cereus , S. aureus , E. coli , L. monocytogenous and S. typhimurium , which are known as food poisoning bacteria. And V. parahaemolyticus were measured over time for the effect of growth.

In the market super pepper paste used as a control, after 24 hours of inoculation of each strain at the log 5 cells / g level, the number of bacteria ranged from log 8.11 to log 8.55 cells / g, showing little antimicrobial activity.

However, in the MHMS pepper paste, the number of inoculated bacteria was adjusted from log 5.11 to log 5.75 cells / g, but 5 minutes after inoculation, almost 2 log cycles were reduced from log 2.85 to log 3.95. After 10 minutes, log 1.89 to log 3.78 cells / g, and L. monocytogenous and S. aureus were the highest. The antimicrobial effect was the same in MHSS, SHMS and SHSS and showed higher antimicrobial activity in SHSS and MHSS.

The antimicrobial activity of chitosan is known to be higher with higher molecular weight (Hahn and Nam, 2004), and has been reported to have selective antimicrobial activity against bacteria and fungi (Kendra and Hadwiger, 1984). Darmadji and Lzumimoto (1994) reported that chitosan was a Psuedomonas And Staphylococci genus had high effect, but coliform had low effect. Wang (1992) examined the antimicrobial activity of chitosan against five representative food poisoning bacteria . S. aureus > S. typhimurium > E. coli > Y. Entericolitica was the most effective. The antibacterial activity of chitosan is derived from the affinity between the polycation and the protein of the structure, and it is known that the more hydrophobic groups, the higher the antimicrobial activity (Zoldners et al., 2005).

6. Super red pepper Antioxidant ability  Experiment

(1) materials and methods

1) Material

The ultra pepper paste was used by purchasing four kinds of MHMS, MHSS, SHMS and SHSS and one representative market product (control).

2) electron donating ability

Electron donating ability was shaken for 10 seconds by adding 0.8 mL of 4 × 10 ^-4 M DPPH (1,1-diphenyl-1,2-picryl-hydrazyl) to 0.2 mL of the solution according to the method of Blois (1958). After leaving for minutes, the absorbance was measured at 525 nm. The activity (%) is represented by [1- (absorbance of sample addition / absorbance of no addition)] × 100.

3) SOD (superoxide dismutase) activity

For SOD activity, add 3 mL of tris-HCl buffer [50 mM tris (hydroxymethyl) amino-methane + 10 mM EDTA] and 0.2 mL of 7.2 mM pyrogallol to 0.2 mL of each sample according to the method of Marklund and Marklund (1974). After standing at 25 ^° C. for 10 minutes, the reaction was stopped with 1 mL of 1 N HCl, and the absorbance was measured at 420 nm. The absorbance was expressed as 100 − [(absorbance of sample addition / absorbance of no addition) × 00].

4) Statistical Analysis

The mean value and standard deviation were measured three times, and the significance was evaluated by multiple verification.

(2) Results and Discussion

The electron donating ability (EDA) is an indicator of anti-aging activity (Choi et al., 2003) that prevents oxidation by reactive oxygen radicals in the body and is also used as an indicator of antioxidant activity against phenolic acids such as phenolic acid and flavonoid. (Torel et al., 1986), it is known that the higher this value, the higher the reducing power (Kang et al., 1995). Osawa (1994) noted that phenolic compounds have various physiological effects, including antioxidant activity, mainly due to reducing power. Holasova et al. (2002) found that the higher the phenolic content, the higher the antioxidant activity.

SOD (superoxide dismutase) is an enzyme that is involved in the conversion of superoxide, which is a kind of active oxygen produced in xanthine oxidase (XO), drug metabolism and redox enzymes, or drug abuse, ultraviolet light, smoking, fatigue, and various diseases. The activity exhibited by a substance which is not an enzyme but has the same activity as SOD in vivo is called SOD-like activity. The less toxic hydroperoxide produced by this activity is converted to water by the catalase present in the body, making it less toxic. Therefore, SOD-like activity is used as an indicator against oxidative disorders (Shin et al., 2006).

Table 7 shows the results of investigating EDA and SOD-like activities of four kinds of ultra peppers.

The EDA and SOD-like activities of the red pepper pastes on the market were 13.1% and 4.8%, respectively, but the high activities of MHMS, MHSS, SHMS and SHSS peppers were 68.6 ~ 88.5% and 35.6 ~ 63.5%, respectively. Of these, SHSS showed the highest activity. This phenomenon may be caused by turmeric, schisandra chinensis and fermented red ginseng as well as ingredients such as red pepper, garlic, and ginger added in the preparation of ultra red pepper, but the antioxidant activity of CA is considered to be the main factor.

Chitosan, which constitutes CA, is a type of dietary fiber composed of (1-4) -linked 2-amino-2-deoxy-β-D-glucan.In addition to the antibacterial and antioxidant properties shown above, energy density in the diet, constipation improvement, cholesterol It has various physiological activities such as lowering and tumor suppression (Tsujikawa et al., 2003), researches in many fields such as drug carrier (Muzzarelli 1977), anticoagulant prevention (Nishimura et al., 1984), artificial skin (Kojima et al., 1979). It is becoming. The functionality of chitosan is known to be due to the free cation produced by deacetylation of the —NHCOCH ₃ group bonded to carbon 2 (Kim et al., 1997).

7. Super red pepper Dietary  Effect on Cholesterol Content

(1) materials and methods

1) material

The ultra pepper paste was purchased from four kinds of MHMS, MHSS, SHMS, and SHSS and one representative market product (CM; Chokochujang from market), and used as an experimental material by freezing and drying.

2) Animal Experiment

The experimental animals were adapted for 1 week with Sprague-Dawley male rats of 150 ± 10 g as a solid feed and fed with a high cholesterol diet for 5 weeks. Experimental group (NC), high cholesterol diet (HC), high cholesterol diet + market super pepper paste lyophilized powder added 0.5% diet group (CM), high cholesterol diet + MHSS Kochujang lyophilized powder added 0.5% diet group (MHSS ), And high cholesterol diet + SHMS Kochujang lyophilized powder 0.5% diet group (SHMS), high cholesterol diet + SHSS kochujang lyophilized powder 0.5% diet group (SHSS) was divided into seven groups, each group of five eggs They were separated and placed in wire bottomed cages for individual breeding. The experimental dietary composition is shown in Table 8. The temperature of the feeding room was 22 ± 2 ℃, the contrast was kept constant every 12 hours, and water and diet were freely ingested.

3) Dietary intake, weight gain and dietary efficiency

Body weight and dietary intake were measured at regular times every day during the entire experimental period. The feed efficiency ratio (FER) was calculated as the daily weight gain divided by the daily dietary intake.

4) Preparation of Analytical Sample

Rats bred for 5 weeks were fasted for 12 hours with water only, and blood was collected from the abdominal aorta under ether anesthesia. After perfusion of the liver with ice-cold saline, the organs were removed, moisture was removed, and weighed. After homogenization by adding 4 times of ice-cold 0.25 M sucrose solution to a certain amount of liver tissue, the supernatant from centrifugation at 600 xg for 10 minutes was again centrifuged at 10,000 xg for 30 minutes to obtain post-mitochondrial fraction (PMF). It was used for the determination of enzyme activity. The collected blood was coagulated at room temperature and centrifuged at 4 ° C and 2,500 × g for 20 minutes to separate serum and then used at -70 ° C for analysis.

5) Serum Lipid Content

Serum triglyceride, total cholesterol and HDL-cholesterol content were measured with kit reagents (AM 157S-K, AM 202-K, AM 203-K, Asanpharm Co., Korea), and LDL-cholesterol content was found by Friedewald et al. (1972). [LDL cholesterol, mg / dL = Total cholesterol-HDL cholestero-(Tryglyceride / 5)] Atherogenic index (AI) was calculated by the formula total cholesterol-HDL-cholesterol / HDL-cholesterol.

6) Lipid content of liver tissue and feces

Liver tissue and fecal lipids were extracted by Folch et al. (1957) and used as a sample for lipid measurement. Total lipid content was measured by Frings and Dunn (1970). Serum triglyceride and total cholesterol content were quantified using kit reagents (AM 157S-K, AM 202-K, Asanpharm Co., Korea).

7) Serum ALT and AST Activity

Serum ALT (alanine aminotransferase) and AST (aspartate aminotransferase) activities were measured using kit reagent (Asan Pham., Seoul, Korea) according to the method of Reitman and Freanke (1957) and serum 1 according to the method of Karmen (1955). The absorbance of NADH per minute per mL is expressed in Karmen units.

8) GSH and LPO content in liver tissue

The content of liver tissue glutathione (GSH) was measured by adding 5,5'-dithiobis (2-nitrobenzoic acid) to liver tissue homogenate according to the method of Ellman (1959), and reduced GSH μmole per gram of liver tissue. Represented by. Lipid peroxide (LPO) content was measured by absorbing thiobarbituric acid (TBA) solution to liver tissue homogenate according to the method of Satho (1978), followed by n-butanol to measure the absorbance of TBA-reactive substance at 532 nm. , The molecular absorption coefficient, ε = 1.5 × 10 ⁵ M ^-1 cm ^{- 1} to calculate the content was expressed as nmole per g of liver tissue.

9) XOR, SOD and GST activity of liver tissue

XOR (xanthine oxidoreductase), SOD (superoxide dismutase), and GST (glutathione S-transferase) activity enzymes were used for liver tissue PMF. Total XOR activity was determined by Stripe and Della Corte (1969). In the presence of NAD ⁺ , O type activity was measured in the absence of NAD ⁺ . Activity was expressed in nmole of the amount of uric acid produced from xanthine substrate 1 mg protein per minute. SOD activity was measured at 560 nm according to the method of Martin et al. (1987). Hematin was measured at 560 nm and the amount of enzyme inhibiting the absorbance of the control by 50% was 1 unit. The enzyme activity was 1 mg. The protein is expressed as a unit that inhibits the automatic oxidation of hematoxylin. GST activity was measured at 340 nm by absorbing 1-chloro-2,4-dinitrobezene with reduced glutathione and enzyme source according to the method of Habig et al. (1974), and the absorption coefficient ε = 9.5 M ^-1 cm ^- using a ^first calculating the activity was represented by naeteotda nmole of thioether was generated each minute protein 1 mg.

10) Determination of Protein Content

Protein content of liver tissue was measured using bovine serum albumin (BSA) as a standard solution according to the method of Lowry et al. (1951).

11) Statistical Processing

Data are presented as mean and standard deviation for five experimental animals. For significance test, Duncan's multiple range test was performed using the Statistical Package for Social Sciences, Version 12, SPSS Inc, Chicago, IL, USA.

(2) Results and Discussion

1) Weight gain, dietary intake and dietary efficiency

Table 9 shows the effects of 0.5% supplementation of CA supplementation on the daily weight gain, daily dietary intake and dietary efficiency (FER) of rats fed high cholesterol diet for 5 weeks.

The average body weight of the experimental animals before the diet was 160.02 ~ 162.12 g, and there was no significant difference between the experimental groups. After 5 weeks, the experimental groups (MHMS, MHSS, SHMS, SHSS) showed 4.10-5.47% decrease compared to the high cholesterol group (HC). There was no difference. In addition, when comparing the experimental group and the commercially available super pepper paste (CM) group, the CM group did not show a difference from the HC group, while the experimental group showed a difference in the mean value. This phenomenon was similar to the case of feeding chitosan oligosaccharides in high-cholesterol diet rats reported by Kim et al. (2005) and Shin et al. (2005). May be associated with the action of adsorbing and excreting body fat (Lee et al., 2004).

There was no significant difference in dietary intake and dietary efficiency, which was highest in the normal group (NC) and slightly lower in the experimental group including the HC and CM groups.

2) long-term weight

The results of the organ weight (%) of the rats reared for 5 weeks in a high cholesterol diet with 0.5% added red pepper paste are shown in Table 10.

In general, the weight of organs, including liver, increases in high-fat diet, obesity, diabetes, etc. (Park and Kang 2003; Sung et al., 1997), and the organs in which this phenomenon is prominent are known as liver (Lee and Kim 2000). ).

The HC group, which is a high cholesterol control group of the present experiment, significantly increased liver weight compared to the normal group. However, no significant difference was found in other organs. In the commercial ultra-fermented soybean paste (CM) group, there was a slight decrease of about 3.2% compared to the soy weight of HC group, but the experimental group (MHMS, MHSS, SHMS, SHSS) showed a slight decrease, but a more significant decrease. .

3) Serum lipid content

In high-fat diets, obesity, diabetes, etc., the weight of organs, including liver, increases, and blood lipid composition changes (Park and Kang 2003; Sung et al., 1997). It is well known that triglycerides and cholesterol in the blood mostly move in the form of macromolecules called lipoproteins, and about three quarters of plasma cholesterol forms LDL, and the proportion of LDL concentration in blood and the incidence of atherosclerosis are well known (Gordon et al. 1981).

Over-ingestion of fats, including cholesterol, can be a major factor in obesity by increasing serum very low density lipoprotein (VLDL) -cholesterol and low density lipoprotein (LDL) -cholesterol content and accumulating triglycerides in tissues. It may increase the incidence of arterial disease or cerebrovascular disease (Lee et al., 2003; Yoon and Joo, 1993) and induce atherosclerosis.

Serum lipid content (%) of rats fed the experimental diets fed with a high cholesterol diet of 0.5% added red pepper paste for 5 weeks is shown in Table 11.

The blood TG content of the experimental diet group (MHMS, MHSS, SHMS, SHSS) ranged from 38.77 to 40.15 mg / dL, a decrease of 10.29 to 16.30% compared to 44.28 mg / dL in the CM group and 45.09 mg / dL in the HC group. The total cholesterol content in the experimental diet group was also decreased by 3.20 ~ 12.07% in the range of 105.67 ～ 116.32 mg / dL compared to 120.17 of HC group. Among these experimental groups, MHSS was not different from CM group, but the remaining 3 kinds of super peppers showed lower values than CM group. Especially, SHSS showed significant difference from CM group and similar value to normal group.

In addition, the HDL-cholesterol content of the experimental diet group was increased by 28.36 ～ 31.42% compared with HC group and 2.25 ～ 5.12% by CM group. The LDL-cholesterol content, which adversely affects the body, was decreased by 26.20 ~ 41.58% in the experimental diet group compared to HC group and 1.50 ~ 22.05% in the CM group.

Atherosclerosis index (AI) was 0.78 ~ 0.85 in experimental group, which was lower than NC group, and significantly lower than 1.0 ~ 1.65 in HC and CM group.

These results are the result of the effects of turmeric, Schizandra chinensis, fermented red ginseng and CA contained in the ultra pepper, it is believed that the antimicrobial effect and the cholesterol content of the body as well as improving blood lipids.

4) liver tissue lipid content

Table 12 shows the results of measuring the liver tissue lipid content (%) of rats fed the experimental diet fed for 5 weeks with 0.5% high red pepper diet.

The total lipid experimental diet group (MHMS, MHSS, SHMS, SHSS) of liver tissue was 65.05 ~ 68.05 mg / g-tissue, which was not significantly different from the normal group (62.35 mg / g-tissue), which was 17.67 ~ 21.30% lower than HC group. It became. However, commercial pepper paste (CM) was only 3.16% lower than HC group. The triglyceride content was comparable to that of the NC group in the experimental diet group, which was 41.48 ～ 51.31% lower than the HC group, but 6.29% lower than the CM group.

The total cholesterol content was decreased by 142.95∼165.70% in the experimental diet group compared to the HC group, and maintained at the normal group level. However, CM group was not significantly different from HC group.

Fat metabolism occurs mainly in the liver, and if triglycerides synthesized in the liver are not normally removed, fat accumulates in the liver, causing fatty liver (Schaefer, 1995). Total cholesterol, triglycerides and total lipids in rat liver fed high-fat diets were significantly higher (Lee et al., 2006). The liver is a major organ of cholesterol synthesis. It forms free lipoproteins or ester type cholesterol and secretes it into the circulatory system to regulate cholesterol levels in the blood (Yao et al., 1985). Cholesterol is oxidized to bile acid in the liver and secreted into the small intestine.The bile acid used in this way is combined with cholesterol and lipids taken from the diet to be reabsorbed and then recovered and reused in the liver for enterohepatic circulation. It regulates the body's cholesterol content through.

Significant increase in liver cholesterol concentration in the high-cholesterol diet showed that the high-cholesterol diet increased the triglycerides in the blood, increasing the production of VLDL in the liver, and increasing the LDL converted from the liver to remove it from the liver. This is believed to increase liver cholesterol levels.

5) Serum ALT and AST Activity

The results of measuring the activity of serum aminotransferase (ALLT) and aspartic acid amintransferase (AST) in rats fed the experimental diets fed with a high cholesterol diet of 0.5% added lyophilized pepper for 5 weeks are shown in FIGS. same.

As a result of measuring serum ALT and AST activity used as indicators of liver tissue damage, the ALT activity was 46.58-50.65 Karmen units / mL-serum in the experimental group, and the normal group (41.50 Karmen units / mL-serum) level. . However, HC group showed 2.4 times more activity than normal group, and CM group was 2.3 times higher than normal group. In addition, the AST activity was 70.28 Karmen units / mL-serum in the control group, but the experimental diet group was 70.79 ~ 75.42 Karmen units / mL-serum. However, HC group showed 2.5 times higher activity than normal group and CM group 2.3 times higher than normal group.

As a result, the HC group was thought to show significant liver tissue damage due to excessive lipid accumulation not only in hyperlipidemia but also in liver tissue due to high cholesterol intake, and the treatment group was not considered to have pathological physiological changes in rat liver tissue.

ALT and AST are distributed in the liver and heart in large amounts and are enzymes involved in the transfer of amino groups in the body's energy generation process. When liver tissue is damaged by toxic substances, drugs or stresses, ALT and AST are spilled into the blood and activated in plasma. It is well known that ALT and AST are used as indicators of liver damage. When obesity is caused by hypercholesterolemia and hyperlipidemia, fat accumulates in the liver and free radicals are produced by the production of fat peroxides, resulting in damage to liver tissue, which increases the outflow of these enzymes and increases its activity in the blood. In addition, hepatic and hyperglycemic states increase the activity of these enzymes in the blood and increase the relative weight of liver (Reitman and Frankel, 1957).

6) GSH and LPO content of liver tissue

The results of measuring the GSH and LPO contents of liver tissues of rats fed the experimental diet which were fed for 5 weeks with 0.5% high-cholesterol added high cholesterol diet were as shown in FIG. 4.

GSH content was increased 58.37 ~ 56.87% in HC and CM groups than in NC group. However, in the experimental diet group, there was no significant difference from the NC group. Meanwhile, the content of LPO was 2.1 times higher in the HC group and 1.8 times higher in the CM group than in the normal group (NC), which is 8.75 μmole / g-tissue. However, the experimental diet group was 9.07 ～ 9.65 μmole / g-tissue, which was comparable to the normal group. GSH, together with gultathione peroxidase (GPX), is an antioxidant that converts H ₂ O ₂ produced by superoxide radicals reduced by SOD into H ₂ O and is used as a substrate for antioxidant defense against oxidative stress (Kang et al. , 2004; Sara et al., 2005; Hausburg et al., 2005). However, LPO is known to increase when cell membranes are damaged by oxidative stress in cells, and GSH and LPO are well known as indicators of the oxidative-antioxidant system in vivo (Ohkawa et al., 1979; Cotran et al., 1999; Vladislav et al. 2004). That is, ROS (active oxygen species) generated by various stresses attack polyunsaturated fatty acids to produce LPO, and the generated LPO attacks polyunsaturated fatty acids again to form new LPO or decomposes to form aldehyde, ketone, alcohol, etc. LPO content is known as an indicator of the degree of damage of the biofilm by damaging various cellular tissues of the human body or by promoting aging (Ohkawa et al., 1979). On the other hand, GSH blocks the production of LPO by detoxifying the produced ROS. As the GSH content decreases, the LPO content increases (Wang et al., 2000). Tissue damage by ROS is known to be caused by an imbalance between the ROS production and detoxification systems (Yoon et al., 1998).

7) XOR activity of liver tissue

XOR (xanthine oxidoreductase) total type, O type activity and O / T (%) of rat livers bred for 5 weeks in a high cholesterol diet added 0.5% ultra pepper was as shown in FIG.

The HC and CM groups were significantly higher than the normal group (NC) without any significant differences, while the treatment group (MHMS, MHSS, SHMS, and SHSS) was significantly reduced compared to the HC and CM groups. Recovered. The same result was obtained in the O / T ratio.

XOR is a non-specific enzyme (Park et al., 1997), a NAD ⁺ electron acceptor in the normal physiological state in which not only generate uric acid by oxidizing the purine chain hypoxanthine to xanthine involved in the metabolism of pyrimidine, aldehyde acids and heterocyclic compounds It exists as a dehydrogenase type (D type) to be used, but under pathophysiological conditions, it is converted to an oxidase type (O type) using molecular O ₂ as an electron acceptor (Parks and Granger 1986; Roy and McCord, 1982). Therefore, the increase in O type activity and O / T ratio of XOR has been reported to cause damage to tissues of the body due to overproduction of ROS such as superoxide and hydroxyl radical (Ham et al. 2004; Hashim et al., 2005; Lee, 1991).

Therefore, in the CA-containing ultra red pepper diet group, the decrease of O / T ratio and the reduction of O / T ratio of high cholesterol dietary rat liver tissues were observed by the strong antioxidant effect of CA, etc. The SH group is considered to be a protected result. From these results, it is thought that the antimicrobial action and the inhibitory effect of the ROS production system on various lifestyle diseases.

8) SOD and GST activity of liver tissue

The results of measuring SOD (superoxide dismutase) and GST (glutathione S-transferase) activities of liver tissues of rats fed the experimental diet incubated for 5 weeks with 0.5% high-cholesterol supplemented high cholesterol diet are shown in FIG. 6.

SOD activity in HC group decreased 32.01% compared to control group (NC). The CM group also showed a 26.51% decrease compared to the control group, showing no significant difference from the HC group. However, the experimental diet group showed 33.51 ~ 40.02% increase compared to HC group and showed comparable value with NC group.

The results of GST were similar to those of SOD, which was 695.45 nmole / min / g-protein in NC group and 507.66 ~ 512.08 nmole / min / g-protein in HC group and 27% in HC group and CM group in NC group. 26.37% decreased respectively. However, the experimental diet group increased 27.20 ～ 34.05% compared with HC group.

The cytochrome P ₄₅₀ and mitochondria respiratory generating system in the microsomes of the living body constantly produce ROS that promote various diseases and aging (Nohl and Jordan, 1980). In diabetes and obesity, ROS production is activated while ROS scavenging activity is decreased (Aliciguzel et al., 2003). SOD is involved in converting superoxide produced by the ROS generating system into hydrogen peroxide (H ₂ O ₂ ) with low reactivity. GST converts GSH (glutathione) into organic hydroperoxide such as LPO (lipid peroxide) produced by ROS. Involvement in the conversion of low-toxic lipid alcohols (Jacoby, 1978).

Therefore, the addition of ultra-red pepper paste diet group with CA has higher harmful oxygen detoxifying enzyme activity than the high-cholesterol control group (HC), and the resulting ultra-red pepper paste is produced in high cholesterol state by activating SOD and GST in liver tissue. It is thought that by eliminating ROS, it not only reduces liver tissue damage but also activates its function.

Claims (4)

delete delete One selected from 45 to 55% by weight of red pepper paste, 2 to 5% by weight of red pepper powder, 0.5 to 5% by weight of minced garlic or ginger, or a mixture thereof, 20 to 30% by weight of citric acid or cider Step 1 of mixing the mixture and 0.1 to 2% by weight of turmeric powder and then aged at 5 to 15 ° C. for 1 to 5 days:
Step 2 of sterilizing the mixture, which has been subjected to step 1, by heating at 70 to 90 ° C. for 1 to 5 days:
After the second step, the mixture cooled to room temperature by adding 0.1 ~ 2% by weight of chitosan-vitamin C salt, 1 ~ 10% by weight Schisandra chinensis extract, 1 ~ 10% by weight vinegar, and mixed with the total weight of the ultra red pepper;
Ultra pepper preparation method having antibacterial, antioxidant and anti-cholesterol functionality, characterized in that comprises a. 4. The method of claim 3, wherein the first step further comprises 0.01 to 1% by weight of fermented red ginseng extract.

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