KR101415279B1 - preparation of antioxidation chilli sauce - Google Patents

Abstract

The present invention relates to a method for producing an antioxidant-producing red pepper sauce, and a red pepper sauce accordingly. The object of the present invention is to provide a method for producing antioxidative red pepper sauce, And a pepper sauce according to the method.
The present invention relates to a method for producing garlic oil, comprising the steps of: adding rosemary and garlic to grape seed oil and heating to form garlic oil; A second step of adding pepper seed to the garlic oil formed by heating in the first step and extracting and filtering the pepper seed oil to form red pepper seed oil; A third step of adding pepper powder to the red pepper seed oil formed by the second step and extracting it to form red pepper oil; And a fourth step of adding pepper bamboo sauce by adding garlic, salt, hot pepper paste, beef, jerky, almond, pine nut and sesame to the pepper oil formed by the third step, wherein the beef, jerky, Almonds, pine nuts and sesame seeds are processed by garlic oil.

Description

The preparation method of antioxidant chilli sauce having antioxidant activity and the preparation method of antioxidant chilli sauce

The present invention relates to a method for producing a red pepper sauce having antioxidative properties and a pepper sauce according to the present invention, which comprises an antioxidant-resistant red pepper sauce which is not corroded without addition of an antioxidant by garlic oil and red pepper seed oil, And a pepper sauce accordingly.

Recently, as the popularity of mega trend (well-being trend) has increased, consumers are increasingly interested in good food. With the westernization of lifestyle, many foods are served with sauces, Speed. In addition, as a convenient food that can shorten the cooking time among busy modern people, the market and consumption amount in department stores, marts and the like are rapidly increasing. According to this tendency, the size of the domestic and international sauce market continues to grow, and accordingly, it is required to develop various kinds of sauces to suit the taste of consumers.

Therefore, it is required to develop various sauces for various foods. Consumers prefer natural sauces, sauces and sauces which are excellent in sensuality, simplicity and functionality, and are especially interested in the safety of various imported products The demand for eco-friendly foods that do not contain harmful substances is continuously increasing.

In other words, there is an increasing demand for diverse foods through the development of foods that do not contain any artificial additives such as MSG (artificial chemical seasoning) or HACCP (Critical Control Criteria for Food Hazard Factors), and also the color, flavor, The sensual elements such as taste are gradually increasing in importance.

In recent years, the demand for spicy food of Koreans who enjoy red pepper powder and garlic in everyday life has been increasing day by day. In Japan, "rayle" (hot oil. Pepper oil) (Election) 'in the first place.

On the other hand, the consumption method of red pepper in Korea is mainly consumed in the form of red pepper powder in kimchi, kochujang, various stew, and non - stick, but in recent research, it is necessary to induce various methods of consumption as a method for increasing consumption of red pepper.

Patent Registration No. 10-0881834 (2009.01.28)

It is an object of the present invention to provide a method of manufacturing a red pepper sauce having antioxidative properties by treating with garlic oil and red pepper seed oil to increase storage stability, enrich nutrition, and improve flavor.

The present invention relates to a method for producing garlic oil, comprising the steps of: adding rosemary and garlic to grape seed oil and heating to form garlic oil;

A second step of adding pepper seed to the garlic oil formed by heating in the first step and extracting and filtering the pepper seed oil to form red pepper seed oil;

A third step of adding pepper powder to the red pepper seed oil formed by the second step and extracting it to form red pepper oil;

And a fourth step of adding red pepper paste, garlic, salt, beef, beef jerky, almond, pine nut and sesame to the pepper oil formed by the third step to form a red pepper beef sauce,

The beef, jerky, almond, pine nut and sesame in the fourth step are processed by garlic oil.

The present invention can be expected not only to be an import substitute product but also to enhance the competitiveness in the food service industry by developing a high quality functional Korean red pepper bibim sauce based on the red pepper which is the most preferred and excellent local agricultural product of the Korean people.

The present invention can assist the economic stabilization of local farmers by developing and producing new processed products using excellent agricultural products (nutritious red pepper) in the region.

Since the present invention uses pepper as a base component, capsaicin, which is a pungent flavor component of pepper, prevents fat burning and fat accumulation in the body and is effective for diet by helping weight loss. Especially, Which is effective for fermentation.

The present invention can meet consumers' preferences while providing sufficient nutritional value by rubbing with rice while maintaining the unique flavor of pepper.

In the present invention, the beef, sesame, almond and pine nut are treated with garlic oil, and the pepper oil is formed by the garlic oil, so that the color and flavor of the pepper sauce can be maintained to the maximum and the antioxidant property can be provided.

In the present invention, various additives are processed by garlic oil, so that even if meat such as beef or beef jerky is added, it is possible to secure long-term storage stability.

The present invention has the effect of forming red pepper seed oil by garlic oil and forming red pepper oil by red pepper seed oil, thereby improving antioxidative properties, preventing sowing for a long period of time, and increasing storage period.

In the present invention, pepper oil is formed by garlic oil, red pepper seeds, and red pepper, so that it has many effects such that it can retain the nutritive components of red pepper seed and the hot spicy taste of red pepper.

1 is an illustration of a manufacturing method according to the present invention;
Fig. 2 is an example showing antioxidative activity according to the storage period according to Example 3 of the present invention
3 is a graph showing the results of measurement of total number of bacteria according to the storage period of basil pesto according to Example 5 of the present invention
FIG. 4 is a photograph showing an example of a pepper bimbe source according to the present invention

FIG. 1 is an exemplary view showing a manufacturing method according to the present invention, FIG. 4 is a photograph illustrating an example of a pepper bimbe source according to the present invention,

The present invention relates to a method for producing garlic oil, comprising the steps of: adding rosemary and garlic to grape seed oil and heating to form garlic oil;

A second step of adding red pepper seeds to the garlic oil formed by heating in the first step and extracting and filtering for 20 to 30 minutes to form red pepper seed oil;

A third step of adding pepper powder to the red pepper seed oil formed by the second step and extracting and filtering to form red pepper oil;

And a fourth step of adding red pepper paste, garlic, salt, beef, beef jerky, almond, pine nut and sesame to the pepper oil formed by the third step to form a red pepper beef sauce,

The beef, jerky, almond, pine nut and sesame in the fourth step are processed by garlic oil.

The first step is a step for forming garlic oil, which comprises heating 8-15 wt% of garlic, 0.1-5 wt% of rosemary and 80-90 wt% of grape seed oil at 178 ~ 183 캜 for 15~25 min to remove garlic oil .

The heating temperature and the heating time for extracting the garlic oil are intended to maximize the antioxidant activity of garlic. When the temperature is outside the above range, the antioxidative activity by garlic is lowered and the antioxidative activity is not greatly changed.

The grape seed oil is rich in vitamin E, a natural antioxidant, and linoleic acid, an essential fatty acid, has a high fuming point, and is low in acidity and does not burn well. Therefore, the grape seed oil is used as a natural antioxidant for garlic, , An oxidation-preventing function, and a function of improving the quality and storage period of various additives.

Garlic is the main component of garlic, which is called 'Alicin'. When garlic is heated or crushed, 'Alin' is changed to 'Alicin', a self-defense substance. 'Alicin' is as good as sterilizing smell, so it was used to treat almost all types of inflammation before antibiotics were discovered. People who eat 5 grams of garlic per day have a 50 percent lower risk of developing stomach cancer than those who rarely eat it. Currently, the American Cancer Research Institute is the most effective anticancer food, garlic. In addition, soluble vitamin C and B may be decreased by heat, but the activity of antioxidants and polyphenol and flavonoid contents are rather increased.

The rosemary is intended to enhance the flavor of garlic oil among many herbs and to improve meat quality and flavor of meat additives such as beef jerky and beef.

The rosemary is the origin of Asia and is cultivated in the Mediterranean region and extracts the fragrance. The Journal of Cosmetic Dermatology, an international scientific journal, published last year's scientific evidence of the new medicinal herb therapy. It contains antioxidants such as rosemary (Rosmarinus officinalis) and grape seed extract (Vitis vinifera) It activates brain cells, cleanses the brain, improves memory and enhances concentration.

The second step is to form red pepper seed oil by garlic oil and red pepper seed, and the garlic, rosemary and grape seed oil is heated at 178 to 183 캜, preferably about 180 캜 for 15 to 25 minutes, , And the mixture is extracted and filtered to form red pepper seed oil for 20 to 40 minutes, preferably about 30 to 40 minutes.

The hot pepper seeds are heated in an oven at 178 to 183 DEG C, preferably about 180 DEG C for 8 to 12 minutes, preferably about 10 minutes, and then finely ground by a grinder. The hot pepper seeds are added to 100 parts by weight of garlic oil 15 to 25 parts by weight are added.

That is, the present invention poured hot roasted garlic oil produced by the first step into roasted hot pepper seed powder to cause red hot pepper seeds by hot garlic oil, thereby producing hot pepper seed oil.

The thus-produced red pepper seed oil contains various components of red pepper seed extracted into garlic oil, and contains a hot component of red pepper seed, and contains antioxidant activity and physiologically active substances.

The third step is a step of producing red pepper oil, wherein 30 to 50 parts by weight of red pepper powder is added to 100 parts by weight of the red pepper seed oil prepared by the second step and filtered to form red pepper oil.

The fourth step is to enhance the nutritional value of the pepper beanbeam sauce according to the present invention by feeding various nutrients such as protein and the like, and it contains 35 to 40% by weight of chili oil, 15 to 20% of garlic, 15 to 15 wt% of salt, 1 to 4 wt% of salt, 4 to 6 wt% of beef, 8 to 15 wt% of beef jerky, 5 to 10 wt% of almond, 5 to 10 wt% of pine nut and 1 to 3 wt% Source.

At this time, the beef and jerky are grinded using garlic oil at 170 to 205 DEG C for about 10 to 25 minutes, preferably about 200 DEG C for about 15 minutes.

As described above, the beef treated with garlic oil or the beef and jugo oil are improved in texture and flavor through the penetration of the garlic oil containing the grape seed oil into the tissues, and the oxidation is prevented, thereby increasing the storage stability.

The jerky is added in order to compensate for the lack of texture when the beef is added only. It is preferably added by processing with garlic oil together with the beef, and the jerky may be added by grinding.

The above sesame, almond, pine nut and garlic are baked in garlic oil at 170 to 205 DEG C for about 10 to 25 minutes, preferably about 180 DEG C for about 20 minutes. As described above, sesame, almond and pine processed by garlic oil have antioxidative properties, and the color is stable, so that a good texture is obtained.

In addition, the present invention may further comprise 1 to 5% by weight of Rhodiola powder, dried apple, and various nuts.

Hereinafter, the present invention will be described in detail with reference to the following examples.

Example 1

The red pepper beam sauce was prepared according to the formulation according to the following Table 1, and the composition analysis was performed according to the result. The results are shown in [Table 2].

[Table 1]

The pepper oil described in S1 and S2 according to the present invention was prepared by adding 40 parts by weight of red pepper powder to 100 parts by weight of red pepper seed oil and filtering the 100 parts by weight of the heated red pepper seed oil in a 180 ° C oven After 10 minutes of baking, the mixture was placed in 20 parts by weight of pulverized red pepper seed powder, followed by filtration for about 40 minutes. The garlic oil was prepared by adding 14.5% by weight of garlic and 0.5% by weight of rosemary to 85% , And heated in an oven at 180 캜 for 20 minutes.

In Table 1, S 3 and S 4 used as a control group of the present invention are the commercially available Korean rayleau (red pepper oil), S5 is commercial Japanese rayleau (red pepper oil), and their constituents Is a result of commissioning to a professional testing institute (Hero Institute of Bioscience).

[Table 2]

As shown in the above [Table 2], it can be seen that the protein content of S1 and S2 according to the present invention is much better than that of the control group.

Example 2

For S1 to S5 according to Example 1, pH and acidity were measured, and the results are shown in [Table 3] and [Table 4]. PH and acidity were measured at 5 ℃ during storage.

The pH was measured using a pH meter (pH 210, Hanna, Italy) while taking 5 g of each sample, adding 25 ml of distilled water, and homogenizing using a stirrer. The acidity was determined by titration (%, w / w) of lactic acid (%, w / w) content of 0.1 N NaOH solution consumed to neutralize the dilution with 0.1% phenolphthalein as indicator. Respectively.

[Table 3]

As shown in Table 3, the initial pH of S2 and S5 (control group) was the highest at 6.52 and 6.60 and S1 was 6.30. The pH (4.93 ~ 6.02) of all the samples was lower than that of the initial pH (5.17 ~ 6.60) according to storage period and showed significant difference according to storage period. S1 showed a gradual decrease after 2 weeks of storage and S2 was stable at pH 6.02 ~ 6.52 during storage.

[Table 4]

As shown in [Table 4], the acidity in the storage period was opposite to that in the pH change, and S4 with the lowest pH showed the highest acid value. S1 is 0.19 to 0.24, S2 is 0.19 to 0.22, S3 is 0.30 to 0.31, S4 is 0.43 to 0.48, S5 is 0.21 to 0.30, and S1 and S2 are lower in acid value than the control group. The stability of pepper bibum sauce to pepper oil was confirmed.

Example 3

The electron donating ability was measured for S1 to S5 according to Example 1, and the results are shown in Fig. Measurement of electron donating ability (DPPH radical scavenging ability) was measured by modifying DPPH free radical scavenging method by Blois method. 2 ml of DPPH solution was added, and the mixture was allowed to stand for 30 minutes and absorbance was measured at 517 nm.

FIG. 2 shows the antioxidative activity according to the storage period according to Example 3 of the present invention. As a result of examining the antioxidative activity according to the storage period, it showed a tendency to decrease in all the samples according to the storage period, but S1 without the antioxidant S1 and S2 exhibited strong antioxidative activity, with S2 being 73.27 ~ 76.15, S3 being 69.94 ~ 76.15, S5 being 30, 48 ~ 44.51 and S4 being 7.71 ~ 12.77.

Example 4

For S1 to S5 according to Example 1, the chromaticity was measured for each storage period, and the results are shown in Table 5.

The chromaticity was measured using a color difference meter (CR-400, Hanseung E & I Co., Ltd., Japan) using a L ^* -value, (100) lightness black (0), a ^* rednessgreenness (-)), yellowness ^{(b * -value, (+)} yellownessblueness (-)) by the value measured three times showed that the mean value the standard white board is used L value of 94.61, a value -0.02 , and the b value was 2.77.

[Table 5]

As shown in [Table 5], when the chromaticity of the sample according to the storage period was examined, the L value was the highest in S4 and the S5 was the lowest. In most of the samples, the brightness decreased significantly with storage period. The redness value a was higher at S4 and 20.56, and S1 and S2 showed similar redness values as the control S5. The redness tended to decrease slightly with storage period and the b value of yellowness tended to decrease in all samples. The yellowness of S4 was higher than that of the other samples.

Example 5

For S1 to S5 according to Example 1, microorganisms were measured for each storage period, and the results are shown in Fig.

For microbial determination, 10 g of the sample was homogenized with 90 ml of sterilized water, and the homogenate was diluted by a 10-fold dilution method. General aerobic bacteria were plated in PCA (Plate Count Agar. Difco, USA) The number of colonies after counting was counted.

FIG. 3 shows the results of the measurement of the total number of bacteria according to Example 5 of the present invention. S1 and S3 showed the lowest bacterial counts of 1.1 to 2.5 × 10 ² , and they were 1.11 to 2.25 × 10 ⁴ And the growth rate was decreased.

It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined in the appended claims and their equivalents. Of course, such modifications are within the scope of the claims.

Claims (5)

A first step of adding rosemary and garlic to grape seed oil and heating to form garlic oil;
A second step of adding pepper seed to the garlic oil formed by heating in the first step and extracting and filtering the pepper seed oil to form red pepper seed oil;
A third step of adding red pepper powder to the red pepper seed oil formed by the second step and extracting and filtering to form red pepper oil;
And a fourth step of adding red pepper paste, garlic, salt, beef, beef jerky, almond, pine nut and sesame to the pepper oil formed by the third step to form a red pepper beef sauce,
Wherein the beef, jerky, sesame, almond, pine nuts and garlic of the fourth step are baked in an oven at 170 to 205 캜 for 10 to 25 minutes using garlic oil and then ground. .
The method of claim 1,
Garlic oil is extracted by heating for 8 to 15 wt% of garlic, 0.1 to 5 wt% of rosemary, and 80 to 90 wt% of grape seed oil at 178 to 183 캜 for 15 to 25 minutes,
The hot pepper seed oil is extracted and filtered for 20 to 40 minutes by adding 15 to 25 parts by weight of hot pepper seeds to 100 parts by weight of the garlic oil. The hot pepper seeds are heated by heating in an oven at 178 to 183 ° C for 8 to 12 minutes, The method according to any one of claims 1 to 3,
The method of claim 1,
The pepper bibim sauce contains 35 to 40% by weight of chili oil, 15 to 20% of garlic, 10 to 15% of garlic, 1 to 4% of salt, 4 to 6% of beef, 8 to 15% 5 to 10 wt% of pine nut, and 1 to 3 wt% of sesame seeds.
delete An antioxidant pepper sauce, which is produced by the production method according to any one of claims 1 to 3.

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