KR101169016B1 - Funtional pepper enzyme and thereof manufacturing method - Google Patents

Abstract

The present invention relates to a functional red pepper enzyme and a manufacturing method, which will be described in more detail. Fermented red pepper fermentation broth mixed with reddish brown sugar to fermented red pepper fermentation broth mixed with brown sugar and fermented red berries and black sugar. A fermentation broth mixed with a cornel fruit fermentation broth and a cornus fruit fermentation broth fermented with brown sugar is placed in a conventional jar and sealed. As well as containing the nutritional components of other fermentation broth, it is characterized in that it is easy to drink by diluting with water.

Slime, blue pepper, cornel fruit, cornus fruit

Description

Functional pepper enzyme and tasty manufacturing method

The present invention is a fermentation broth fermented by mixing the red pepper fermentation broth mixed with red and brown sugar fermented in red mucus, fermentation broth fermented with wild grape fruit and brown sugar, cornel fruit fermentation, and cornus fruit and The fermented cornus fermentation broth mixed with brown sugar is mixed and sealed in a conventional jar, and the functional pepper enzyme ripened after 3 years of fermentation in a shaded place contains rich nutrients of red pepper as well as mixed together. Since the nutritional components of the fermentation broth is also included, it relates to a functional pepper enzyme and a manufacturing method which can improve fat metabolism by diluting with water and simply drinking.

Recently, the incidence of diseases due to dietary changes is increasing every year, and many studies on the relationship between diet and disease have been conducted.

In particular, the obese population is expanding due to the westernization of life patterns, increased nutrient intake, increased animal fat intake, increased average weight, decreased exercise or increased stress.

Therefore, as interest in health or diet is rapidly increasing, as a food for health and diet, it is true that many kinds, various forms of food have been developed and widely spread.

In particular, natural foods that can be taken without being hungry while being harmless to the human body have received good reactions.

However, conventional health supplements have generally been neglected by the general consumer because of their problems, such as their effects are weak or have side effects.

Therefore, in recent years through the various documents, such as promoting the secretion of gastric juice secretion, appetite, blood circulation, analgesic, anti-cancer, stress relief, diet has been widely known as the efficacy of the pepper to reduce stress and diet among many women Eat lots of foods with added peppers and peppers.

Therefore, the pepper is effective in the human body as described above, when capsaicin enters the human body, it breaks down fat in the body, sterilizes in the intestine, improves appetite, and is also very rich in vitamins. Because it is good.

However, the way to eat pepper is limited to the way to eat red pepper itself or to add together in food, etc. There is no way to eat as a health supplement.

Therefore, in recent years, many processed foods are coming out, but the pepper is mainly used as a raw material or seasoning of raw red pepper or gochujang, yet processed products using pepper have not been produced yet.

In addition, when the pepper itself is eaten a lot, capsaicin, which is the main ingredient of the pepper spicy taste is not absorbed well in the body and if excessively eaten, there is a problem that can also burden the liver or stomach, kidneys.

Therefore, there is a need for a method of making various physiological activities available by reducing the spicy taste of red pepper, but there are few studies related to the use as a material that reduces the spicy taste and preserves the physiological activity.

The present invention for solving the above problems provides a functional pepper enzyme and a manufacturing method that can easily eat food drinkers without burdening the stomach, kidney, etc. while maintaining the efficacy of the pepper as it is.

Therefore, the present invention is fermented by adding black sugar to the red pepper, reddish, cornel fruit, cornus fruit, fermented with reddish mucus, cornel fruit fermentation liquid and cornus fruit fermentation liquid to the red pepper fermentation solution and sealed in a conventional jar After fermentation in the shade for 3 years or more to provide a functional pepper enzyme and manufacturing method.

Therefore, aged functional pepper drink can be easily diluted with water and drink like beverage.

As described above, the present invention has an effect that can be used as a health supplement by purifying the spicy pepper flavor by fermenting the reddish red pepper, cornel fruit and cornus fruit in fermentation.

Therefore, the present invention has the effect that the food and drink can be easily eaten without burdening stomach, kidney and the like while maintaining the efficacy of the pepper as it is.

In addition, when the food and drink drink the functional pepper beverage of the present invention, it has the effect of preventing night blindness and cooling disease caused by vitamin A and C intake, improves resistance to respiratory diseases and infections, effective in relieving fatigue and preventing scurvy By capsaicin, the nerve endings in the body drop the 'P substance', a pain-transmitting agent, and deplete the effect of acting to calm the pain.

In addition, the present invention is because the capsaicin is active to increase the body's metabolism and increase the blood flow, and also stimulate the brain nerves to help the endorphin secretion, has the effect of relieving stress.

In addition, the present invention is effective in the diet by preventing obesity because capsaicin acts on fat cells to break down fat and lose weight.

In order to achieve the above object, the present invention puts the mixture containing 100 parts by weight of brown sugar on the basis of 100 parts by weight of raw blue pepper washed and dried to ferment for 90 days to 1 year in a sealed state Process the process to prepare the liquid pepper fermentation broth by filtration, and the mixture containing 33.3 parts by weight of washed, dried and ground sugar and 33.3 parts by weight of brown sugar in a jar and fermented for 90 days to 1 year in a sealed state Fermented 90 days to 1 year in a sealed state by mixing the process step of preparing a mucus deodeok fermentation broth and 16.65 parts by weight of washed and dried cornel fruit and 16.65 parts by weight brown sugar in a jar Process and step of producing fermentation of cornel by filtering the debris and washed and drained cornus fruit 33. 3 parts by weight of brown sugar and 33.3 parts by weight of the mixture in a jar fermented in a sealed state for 90 days to 1 year, filtering the cornus fruit and debris to produce a cornus fruit fermentation broth, and the fermentation broth to the red pepper fermentation broth And fermented with cornel fermentation broth and cornus fruit fermentation broth in a state of mixing in a shaded place in a shaded state for 3 years or more.

Therefore, the pepper enzyme produced by the above process is effective in the diet by capsaicin releasing heat and sweating the spicy taste of the main ingredient pepper, capsaicin also promotes the metabolism of the body to increase the calorie consumption, It acts on brown adipocytes among white adipocytes (which accumulate fat) and brown adipocytes (burns fat to generate heat) to promote lipolysis.

In addition, capsaicin acts to exhale and diffuse energy, such as sweating in the human body to promote the secretion of gastric juice, relieve anorexia, promote blood circulation and eliminate the depressed and stagnant mood.

In addition, the detoxification, which enters the red pepper enzyme to relieve the burden of stomach and kidneys by capsaicin, is good for people with swelling and muscle pain, eliminates heat in the stomach and has low blood pressure, and cornel fruit is effective for astringent and hemostasis. Cornus fruit is effective in strengthening the liver and kidneys, as a weak constitution, sweating a lot of people who take it is effective in preventing it.

DESCRIPTION OF EMBODIMENTS Hereinafter, embodiments of the present invention will be disclosed and the technical spirit of the present application will be described in more detail.

In the method of producing functional pepper enzyme of the present invention, 3 kg of red peppers are collected and washed clean, and then drained, and then, 3 kg of brown sugar is mixed together in a mixing tank, mixed in a conventional jar, and sealed in a shaded place for 90 days to 1 day. After fermentation for a year, the red pepper and grounds are filtered out to produce a liquid fermented red pepper.

In order to mix the red pepper fermentation broth, clean it to remove foreign substances on 1 kg of Deodeok, remove water, and then crush it. Mix with 1 kg of brown sugar, put it in a conventional jar and ferment for 90 days to 1 year in a sealed state. The deodeok fermentation broth of the slime state is prepared.

The reason for crushing the deodeok is to feel the fiber and texture of the deodeok.

In addition, 500 g of cornel berries are thoroughly washed to remove foreign substances, then drained, mixed with 500g of brown sugar, sealed in a conventional jar, fermented for 90 days to 1 year, and then filtered from cornel berries and debris. To prepare a fermentation broth.
In addition, after washing clean to remove the foreign matter on 1kg of cornus fruit, remove the water, then mix 1kg brown sugar into a conventional jar and seal it, ferment for 90 days to 1 year, and then ferment the cornus fruit and grounds Filter to prepare a cornus fermentation broth.

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The prepared red pepper fermentation broth, deodeok fermentation broth, cornel fruit fermentation broth, and cornus fruit fermentation broth in a ratio of 6: 2: 1: 2 are mixed evenly in a state in which they are mixed in a conventional jar and sealed and then placed in a shaded place 3 Aged more than a year to produce a fully functional pepper enzyme.

On the other hand, the reason for the fermentation of the raw materials into the conventional jar is mainly used because the conventional jar itself is made of soil so that the air is ventilated to facilitate the fermentation.

The finished fermentation broth is diluted with water at a ratio of 1: 3, so that the food and drink can be easily eaten at all times like a beverage.

In addition, the present invention can be used as an additive solution when flavoring foods or liver even with fermented red pepper fermentation itself.

Claims (3)

Process to prepare liquid fermented red pepper fermentation liquid after filtering fermentation for 90 days to 1 year in a sealed state by putting a mixture containing 100 parts by weight of brown sugar on the basis of 100 parts by weight of raw blue pepper removed by washing Steps; A process step of preparing a mucus-derived fermentation broth by fermenting the mixture containing 33.3 parts by weight of washed and dried powder and 33.3 parts by weight of brown sugar in a jar and fermenting for 90 days to 1 year in a sealed state; A process of preparing a cornel fermentation broth by filtering fermentation of cornel berries and debris by putting the mixture containing 16.65 parts by weight of washed and dried cornel fruit and 16.65 parts by weight of brown sugar into a jar and fermenting for 90 days to 1 year. Steps; Process step of preparing a cornus fruit fermentation broth by fermenting the mixture containing 33.3 parts by weight of washed and drained cornus fruit and 33.3 parts by weight of brown sugar in a jar and fermenting for 90 days to 1 year in a sealed state. ; Functional capsicum enzyme production comprising the step of fermenting the fermentation broth with fermentation broth and cornel fermentation broth and cornus fruit fermentation broth in a state in which the fermentation broth fermentation broth fermentation broth fermented for 3 years or more in a shaded state Way. delete delete