KR101555250B1 - Method for producing powered red papper - Google Patents
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- KR101555250B1 KR101555250B1 KR1020140191800A KR20140191800A KR101555250B1 KR 101555250 B1 KR101555250 B1 KR 101555250B1 KR 1020140191800 A KR1020140191800 A KR 1020140191800A KR 20140191800 A KR20140191800 A KR 20140191800A KR 101555250 B1 KR101555250 B1 KR 101555250B1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/14—Dried spices
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Abstract
A method of manufacturing a hygienic red pepper powder is disclosed. One embodiment of the present invention is a method for producing a red pepper comprising mixing a red pepper having at least one of a variety, a sincere component, and a hue of red pepper which are different from each other at a predetermined ratio; Removing the mixed hot pepper stem; Cutting the red pepper from which the stem has been removed; Separating the cut peppers into pericarp and seed, then washing each of the pericarp and seed independently and dehydrating; Independently pulverizing said dehydrated perilla and seeds; Mixing the crushed peel and seeds; Treating the mixed red pepper powder with ultrasonic waves (20 to 100 KHz) for 5 to 100 minutes for primary sterilization; Drying and secondary sterilization of the primary sterilized red pepper powder by irradiation with microwave (2.54 GHz); Drying and tertiaryly sterilizing the dried and second sterilized red pepper powder by an air fry which circulates hot air at a temperature higher than 200 ° C at a high speed; And shaping the dried and thirdly sterilized red pepper powder to produce a product.
Description
One embodiment of the present invention relates to a method for manufacturing a red pepper powder.
Pepper (Capscium annuum var. Longum) is a herbaceous plant belonging to the family Solanacea. It is perennial in the tropics and one year in the temperate zone. It was introduced in Korea about 400 years ago and is now being used as one of the important food products of our country.
Pepper is consumed in the form of pastes, pickles, sauces and the like in the world. In Korea, it is consumed in the form of green pepper, red pepper and dried red pepper. Generally, most red pepper is dried Are being circulated and consumed. Especially in Korea, red pepper powder is used for various kinds of dishes.
Among the methods of drying red pepper which are widely used today, there are sun drying method in which red pepper is dried using sun, and hot air drying method in which drying is performed by hot air in a drying room. However, red pepper powder, And it is traded at 20 ~ 30% higher price than red pepper powder which is dried and pulverized by hot air drying method.
However, the quality of sunbeams can not be constant depending on the external environment such as time and weather conditions, and the drying period until the moisture content reaches 12 ~ 15% is about 7 ~ 10 days when the weather is clear, When the weather is cloudy or rainy, it takes a lot of time and labor for 10 to 15 days, and it is hygienic because it is exposed to dust and other harmful substances due to drying in the open field. There is a problem that it can not be done.
Particularly, when the weather is low or when the weather is wet and cloudy, the water is reabsorbed in the red pepper and the shape of the red pepper is shrunk, and it becomes easy to be decayed by microorganisms (harmful microorganisms) There is a problem that the red pigment of the red pepper is easily discolored.
In addition, the drying of the red pepper using the hot air drying system using the fossil fuel can solve the problem of the sun caused by the uncertainty of the weather condition, the time and labor, but the moisture content of the red pepper is reduced by 12 to 15% There is a problem that the color of the red pepper is changed to a black color or the commerciality such as the destruction of the nutrients is deteriorated when dried for a long time at a high temperature.
In addition, in the conventional red pepper powder, the pesticide used for the prevention of insect damage during cultivation remains inside, and there is no process for specifically eliminating the red pepper powder. Therefore, when the red pepper powder is continuously consumed, It is true.
An embodiment of the present invention is to provide a method for manufacturing a hygienic red pepper powder having excellent commercial properties and being harmless to human body.
One embodiment of the present invention is a method for producing a red pepper comprising mixing a red pepper having at least one of a variety, a sincere component, and a hue of red pepper which are different from each other at a predetermined ratio; Removing the mixed hot pepper stem; Cutting the red pepper from which the stem has been removed; Separating the cut peppers into pericarp and seed, then washing each of the pericarp and seed independently and dehydrating; Independently pulverizing said dehydrated perilla and seeds; Mixing the crushed peel and seeds; Treating the mixed red pepper powder with ultrasonic waves (20 to 100 KHz) for 5 to 100 minutes for primary sterilization; Drying and secondary sterilization of the primary sterilized red pepper powder by irradiation with microwave (2.54 GHz); Drying and tertiaryly sterilizing the dried and second sterilized red pepper powder by an air fry which circulates hot air at a temperature higher than 200 ° C at a high speed; And molding and drying the dried and tertiary-killed red pepper powder to produce a hygienic red pepper powder.
Washing and separating the pericarp and seed separately after separating the cut pepper into pericarp and seed, comprising the steps of: a first pericentative washing step of spraying steam at high pressure on the pericarp; A second perianth cleaning step of spraying air at high pressure; . ≪ / RTI >
Washing the pericarp and the seed separately and dehydrating the seed after separating the cut pepper into pericarp and seed may include a seed washing step of applying high-pressure air bubbles to the surface of the seed have.
Mixing the crushed peel and the seed may include removing the foreign matter in the mixed red pepper powder.
The step of removing the foreign substances in the mixed red pepper powder may include the step of detecting and removing the foreign substances in the mixed red pepper powder using at least one of laser irradiation and magnetic force sorting.
Molding the dried and tertiary-killed red pepper powder into a product; Cooling and quaternizing the dried and third sterilized red pepper powder by rapid freezing to below -25 캜; And slow-thawing the cooled and the fourth sterilized red pepper powder.
According to one embodiment of the present invention, it is possible to provide a method for manufacturing a hygienic red pepper powder having excellent commercial properties and being harmless to the human body.
1 is a flowchart illustrating a method of manufacturing a red pepper powder according to an embodiment of the present invention.
Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings, which will be readily apparent to those skilled in the art to which the present invention pertains. The present invention may be embodied in many different forms and is not limited to the embodiments described herein. In order to clearly illustrate the present invention, parts not related to the description are omitted, and the same or similar components are denoted by the same reference numerals throughout the specification.
However, the present invention is not limited thereto, and the present invention is only defined by the scope of the following claims.
One embodiment of the present invention is a method for producing a red pepper comprising mixing (S 1) a red pepper having at least one of a variety, a sincerity component, and a hue of red pepper which are different from each other at a predetermined ratio; Removing the mixed hot pepper stem (S2); Uniformly cutting the removed red pepper (S3); Separating the cut peppers into pericarp and seed, and then washing and dehydrating the pericarp and the seed independently (S4); Separately pulverizing said dehydrated perilla and seed (S5); Mixing the ground perianth with seed (S6); Treating the mixed red pepper powder with ultrasonic waves (20 to 100 KHz) for 5 to 100 minutes to sterilize the powder (S7); Drying and secondary sterilization (S8) by irradiating the primary sterilized red pepper powder with microwaves (2.54 GHz); (S9) drying and tertiary sterilization of the dried and second sterilized red pepper powder by an air fry that circulates hot air at a temperature of 200 ° C or higher at a high speed; And a step (S10) of shaping the dried and thirdly sterilized red pepper powder into a product (S10).
Hereinafter, a method of manufacturing a red pepper powder according to an embodiment of the present invention will be described in detail with reference to the drawings.
1 is a flowchart illustrating a method of manufacturing a red pepper powder according to an embodiment of the present invention.
Referring to FIG. 1, red peppers having at least one of a variety, a sinciness, and a color of red pepper are mixed at a predetermined ratio (S1).
As described above, when a mixture of red pepper with at least one of the variety, the sinciness and the color of the red pepper is mixed and used, there is an advantage that not only the flavor is excellent but also the color is also beautiful. Here, the characteristics of the red pepper, the sincerity component, and the hue of the red pepper are presented as features for distinguishing the different red peppers. However, the present invention is not limited thereto and various features for enriching the flavors and colors can be applied.
In this case, after the red pepper is mixed at a certain ratio, the surface of the mixed red pepper is firstly washed (S1a). For example, the cleaning method may be air cleaning or the like. More specifically, the air cleaning may be a cleaning of dirt, dust, and sand, which are foreign matter of coarse particles attached to the surface of the pepper, with a brush and air.
Then, the mixed hot pepper is removed (S2).
More specifically, since the main component of pepper is woody and occupies 8 to 10% of the total weight of the pepper, it is not completely removed, and the quality of red pepper powder is lowered when producing red pepper powder. Especially, the fermented food such as kimchi and red pepper paste If used, it becomes a major cause of poor fermentation effect. Therefore, it is desirable to completely remove it.
Thereafter, the red pepper from which the nipple is removed is uniformly cut (S3).
More specifically, it is desirable to cut the peppers from which the nipples have been completely removed to a uniform size, for example, a size of about 4 to 25 mm.
Alternatively, prior to cutting the red pepper, it may be subjected to a baking treatment using a high-pressure steam of 1.0 kgf / cm 2 or more for about 1 to 15 minutes to prevent deterioration of the red pepper and deterioration of color and flavor.
Thereafter, the cut pepper is separated into pericarp and seed, and then the pericarp and the seed are independently washed and dehydrated (S4).
The step of separating the pericarp and the seed may be carried out by, for example, dropping the seed from the cut pepper by allowing the cut pepper to pass air bubbles or the like, or through a mesh having a different mesh size, It may be to separate.
(S4) of washing the periderm in the process of independently washing the perimeter and the seed, and washing the periderm in the process of dewatering, comprises a first perianth washing step (S4a) of spraying steam at high pressure on the perianth, And a second perianth cleaning step (S4b) of spraying air at a high pressure.
More specifically, a first perforated flushing step (S4a) for spraying steam at high pressure to the pericarp, and a second perforated flushing step (S4b) for spraying air at high pressure to the steam-rinsed perforation, Pressure steam nozzle to spray condensation of water vapor on the surface to condense and remove fine particles of foreign matter that are not washed with air with steam and spray the high pressure air to the nozzle . ≪ / RTI > In this case, when the temperature of the steam exceeds 120 ° C., the color of the pepper changes and the sincine component decreases. When the temperature is lower than 120 ° C., the washing effect is deteriorated. The spraying time of the water vapor is preferably in the range of 5 to 10 seconds. If the spraying time is within the above range, there is an advantage that the foreign substances strongly adhered can be removed without breaking the pepper.
The washed rind is subjected to a process of dewatering at least 90% of moisture in the rind. For example, the dehydration may be a dehydration of the pericarp by natural dehydration or a dehydration by applying a vibration for about 5 minutes.
The step of independently washing and dehydrating the pericarp and the seed may include a seed washing step S4c of applying high-pressure air bubbles to the surface of the seed.
More specifically, a seed washing step (S4c) of applying a high-pressure air bubble to the surface of the seed is carried out in a washing tank equipped with a high-pressure air bubble generator for about one minute while washing off foreign substances on the seed surface and residual agricultural chemicals Lt; / RTI >
The washed seeds are subjected to a process of dehydrating the seeds in water by 90% or more. For example, the dehydration may be a dehydration of the seed naturally or a dehydration by applying a vibration for about 5 minutes.
Thereafter, the dewatered peel and the seed are independently pulverized (S5).
More specifically, since seeds of pepper have a higher crushing strength than pericarp, it is preferable that the seeds are first pulverized to a size of 5 to 10 mesh so as to have a uniform particle size and a good color, and then pulverized by mixing with perilla. In this case, there is an advantage that the crushing efficiency is improved, the particle size of the powder is uniform, and the color is improved. At this time, when the grain size of the seed is out of the above-mentioned range, the grinding efficiency is lowered.
In the present specification, the term " particle size " refers to the diameter of the particle when the seed particle is a spherical shape, and to an average value obtained by measuring a number of diameters in a certain direction when the particle has a complex shape.
Thereafter, the crushed peel and the seed are mixed (S6).
This is intended to further simplify the future process.
At this time, the step (S6) of mixing the crushed peel and the seed may include (S6a) removing the foreign substances in the mixed red pepper powder.
More specifically, the step (S6a) of removing the foreign substances in the mixed red pepper powder may include detecting and removing the foreign substances in the mixed red pepper powder using at least one of laser irradiation and magnetic force sorting . By using the laser irradiation, foreign matter such as iron, copper, and the like can be removed, and iron powder can be removed through magnetic force selection of 10,000 to 16,000 in Gauss unit.
Then, the red pepper powder from which the foreign substances have been removed is treated with ultrasound (20 to 100 KHz) for 5 to 100 minutes to sterilize firstly (S7).
In the case of performing the ultrasonic treatment with the frequency within the above range for the time, the high-quality red pepper powder can be manufactured in terms of sanitary and safety.
The temperature of the red pepper powder can be maintained at 70 to 80 DEG C by being kept warm by the accompanying temperature during the ultrasonic operation.
Thereafter, the primary sterilized red pepper powder is irradiated with microwaves (2.54 GHz), followed by drying and secondary sterilization (S8).
Here, the reason why the frequency is 2.54 GHz is that the frequency is resonance frequency of water which can most effectively heat water.
More specifically, it is preferable that the application of microwaves is performed, for example, with the red pepper powder placed on the conveyor belt, wherein the moving speed of the conveyor belt is 0.05 to 0.1 m / s, The length may be between 6 and 12 m. Accordingly, the irradiation time of the microwave is preferably about 60 to 120 seconds. When the application time is within the above range, there is an advantage that the drying and disinfecting effect is more excellent without deteriorating the quality of red pepper powder.
Thereafter, the dried and secondarily sterilized red pepper powder is dried and tertiarily sterilized (S9) by an air fry which circulates hot air at a temperature higher than 200 ° C at a high speed.
At this time, the air fry is a method of drying and simultaneously sterilizing red pepper powder by circulating high temperature air of 200 DEG C or higher at a high speed.
More specifically, general bacteria, Escherichia coli and the like almost die when they are dried for several tens minutes at about 100 deg. C, but some fungi such as fungi are resistant to heat because they are resistant to heat. In order to kill germs having high heat resistance, they are sterilized by air frying at a high temperature of 200 DEG C or higher for about 10 to 20 seconds. If the air frying time is less than 10 seconds, the sterilizing effect is deteriorated. If the air frying time exceeds 20 seconds, the quality of the red pepper powder is deteriorated.
[Table 1] shows the killing effect and color change degree of general bacteria, Escherichia coli and fungi according to the air frying time.
(CFU / g)
The water content in the final red pepper powder is preferably 14 wt% or less, more specifically, 11 wt% or less. In one embodiment of the present invention, the moisture content can be achieved through the above-described drying processes.
Thereafter, the dried and third sterilized red pepper powder is molded into a product (S10).
More specifically, the forming may be a process of separating the red pepper powder by the capacity and the container, and packaging and then shipping the red pepper powder.
Alternatively, the method for manufacturing a hygienic red pepper powder according to an embodiment of the present invention may include: (S10) molding the dried and third sterilized red pepper powder into a product; The above-mentioned drying and tertiary-sterilized red pepper powder may be rapidly frozen to -25 ° C or lower, followed by cooling and quaternary sterilization, and slowly cooling the quenched red pepper powder.
More specifically, the dried and the third sterilized red pepper powder is rapidly frozen to below -25 DEG C, followed by cooling and quaternary sterilization.
Through the above procedure, dried and sterilized red pepper powder is rapidly frozen to below -25 ° C and stored and sterilized. At this time, in the case of rapid freezing in the above-mentioned range, the storage can be more easily performed and the sterilizing effect is excellent. In addition, there is an effect that the flavor and color can be prevented from being altered.
In this case, the term "rapid freezing" means that red pepper powder in a room temperature state is cooled at a rate of 0.1 ° C / min. Or more and maintaining a freezing state at -25 占 폚 or lower. When the red pepper powder is rapidly frozen at the speed of the above-mentioned range, there is an advantage that the sterilization effect is more excellent without deteriorating the quality of red pepper powder.
Thereafter, the cooled and fourth sterilized red pepper powder is slowly thawed.
In this case, the term "slow-speed thawing" means that the red pepper powder frozen at -25 캜 or lower is heated at a rate of 1 캜 / hr or lower and thawed to room temperature. And the dehumidified warm air is circulated to the thawing chamber. When the red pepper powder is slowly thawed at the speed of the above-mentioned range, the red pepper powder has a moisture-proof effect and can suppress the accumulation of red pepper powder.
In other words, the manufacturing method of the present sanitary red pepper powder comprises a step (S1) of mixing red pepper having at least one of varieties, sincmi components and hues different from each other at a predetermined ratio (S1) (S1a) of washing soil, dust and sand with a brush and air (S1a), removing a tap (S2) of the firstly washed red pepper and cutting the pepper into a size of 4 to 25 mm S3).
(S3a) applying air bubbles to the cut peppers to separate them into perilla and seeds, a first perianth washing step (S4a) of spraying water vapor at high pressure on the perianths, and applying air to the steam- (S4b), which includes a second perianth washing step (S4b), a perforated dehydration step S4d for dehydrating the perforated skin after the perforated skin is cleaned by applying vibration for 5 minutes, and a high- (S4c) washing the foreign matters on the surface of the seed and residual pesticide by applying high-pressure air bubbles to the surface of the seed while moving the seed for 1 minute in a washing tank equipped with a washing machine.
Thereafter, a seed dewatering step (S4e) for dehydrating the washed seeds by applying vibration for 5 minutes, a step (S5) of separately pulverizing the dehydrated periwinkle and seeds, and a step of mixing seeds (S6a) detecting and removing the foreign materials in the red pepper powder using at least one of laser irradiation or magnetic force selection using a magnetic force of 10,000 to 16,000 units in a Gauss unit (S6a), and a step (S7) of ultrasonic treatment at 20 to 100 KHz and a primary sterilization step (S7) of maintaining the temperature of the red pepper powder at 70 to 80 DEG C by the ultrasonic treatment.
Then, the primary sterilized red pepper powder is dried and secondarily sterilized by irradiating a microwave of 2.54 GHz for 60 to 120 seconds while moving by 6 to 12 m by a conveyor belt moving at a speed of 0.05 to 0.1 m / s S8) and drying and tertiary sterilization (S9) of the dried and secondarily sterilized red pepper powder by an air fry which circulates hot air at a temperature of 200 ° C or higher for 10 to 20 seconds, (S9a) of cooling the sterilized red pepper powder at a rate of 0.1 ° C / min or more and rapidly freezing it to below -25 ° C (S9a) and cooling and sterilizing the red pepper powder at a rate of 1 ° C / (S9b) slowly dissolving to room temperature (S9b), and molding (S10) the dried, sterilized and thawed red pepper powder into a product.
Here, after the step of removing the hot pepper stalks, step (S2a) of removing the hot pepper from the hot stalks using the high-pressure steam of 1.0 kgf / cm 2 or more for 1 to 15 minutes is added to prevent deterioration of the hot pepper and deterioration of color and flavor As shown in FIG.
According to the method for manufacturing a hygienic red pepper powder according to an embodiment of the present invention as described above, it is possible to hygienically produce red pepper powder which is excellent in merit, that is, excellent in flavor and color and harmless to human body.
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 present invention as defined by the following claims. As will be understood by those skilled in the art. It is therefore to be understood that the above-described embodiments are illustrative in all aspects and not restrictive.
Claims (6)
Washing the soil, dust, and sand, which are foreign particles of coarse particles attached to the surface of the mixed pepper, with a brush and air;
Removing the nipple of the first washed chili with the air;
Cutting the pepper to a size of 4 to 25 mm;
Adding air bubbles to the cut peppers and separating them into perilla and seed;
A first perianth washing step of spraying water vapor to the pericarp at a high pressure; and a second pericentative washing step of spraying air at a high pressure to the steam-washed pericent;
A peripheric dehydrating step of dehydrating the pericarp by washing the pericent and applying vibration to the pericent for 5 minutes;
A seed washing step of washing the foreign matter on the surface of the seed and the residual pesticide by moving the seed for 1 minute in a washing tank equipped with a high-pressure air bubble generator and applying high-pressure air bubbles to the surface of the seed;
A seed dehydrating step of dehydrating the washed seed by applying vibration for 5 minutes;
Independently pulverizing said dehydrated perilla and seeds;
Mixing the crushed peel and seeds;
Detecting and removing foreign materials in the red pepper powder using at least one of laser irradiation or magnetic force selection using a magnetic force of 10,000 to 16,000 in a Gauss unit;
Subjecting the red pepper powder having the foreign matter removed to ultrasonic treatment at 20 to 100 KHz for 5 to 100 minutes, and maintaining the temperature of the red pepper powder at 70 to 80 캜 by the ultrasonic treatment;
The primary sterilized red pepper powder is dried and secondarily sterilized by irradiating a microwave of 2.54 GHz for 60 to 120 seconds while moving by 6 to 12 m by a conveyor belt moving at a speed of 0.05 to 0.1 m / s;
Drying and tertiary sterilization of the dried and second sterilized red pepper powder by air fry which circulates hot air of 200 DEG C or more at a high speed for 10 to 20 seconds;
Cooling and quenching the dried and third sterilized red pepper powder at a rate of 0.1 ° C / min or more at a speed of -25 ° C or less, followed by cooling and quenching;
Heating the cooled and fourth sterilized red pepper powder at a rate of 1 ° C / hr or less and slowly dissolving the powder to room temperature; And
Molding the dried, sterilized and thawed red pepper powder into a product; , ≪ / RTI &
After the pepper tap removal step,
Further comprising the step of defrosting the red pepper from which the nip is removed for 1 to 15 minutes using a high pressure steam of 1.0 kgf / cm 2 or more in order to prevent deterioration of the red pepper and deterioration of the color and flavor of the red pepper Gt;
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101859353B1 (en) * | 2018-03-08 | 2018-05-17 | 이상근 | Red pepper sterilization system |
| KR20240035065A (en) * | 2022-09-08 | 2024-03-15 | 신동원 | Hot pepper paste sauce using functional materials for health care |
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| KR100502486B1 (en) * | 2003-05-26 | 2005-07-20 | 차훈일 | clarification method of red pepper powder by ultrasonic waves |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100502486B1 (en) * | 2003-05-26 | 2005-07-20 | 차훈일 | clarification method of red pepper powder by ultrasonic waves |
Non-Patent Citations (1)
| Title |
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| Dehydro-freezing 방법에 의한 생 홍고추의 냉동저장 기술개발. 최종 연구보고서. 농림부. 연구기관 중앙대학교. 2007.12.30.* |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101859353B1 (en) * | 2018-03-08 | 2018-05-17 | 이상근 | Red pepper sterilization system |
| KR20240035065A (en) * | 2022-09-08 | 2024-03-15 | 신동원 | Hot pepper paste sauce using functional materials for health care |
| KR102672341B1 (en) | 2022-09-08 | 2024-06-03 | 신동원 | Hot pepper paste sauce using functional materials for health care |
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