KR101686874B1 - Method for purifying capsaicin toxic from hot pepper - Google Patents
Method for purifying capsaicin toxic from hot pepper Download PDFInfo
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- KR101686874B1 KR101686874B1 KR1020150056416A KR20150056416A KR101686874B1 KR 101686874 B1 KR101686874 B1 KR 101686874B1 KR 1020150056416 A KR1020150056416 A KR 1020150056416A KR 20150056416 A KR20150056416 A KR 20150056416A KR 101686874 B1 KR101686874 B1 KR 101686874B1
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
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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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/23—Removal of unwanted matter, e.g. deodorisation or detoxification by extraction with solvents
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Abstract
The present invention relates to a method of decontamination of capsaicin in pepper, and more particularly, to a method of decontaminating capsaicin in pepper by removing or attenuating only spicy toxicity of capsaicin component while leaving intact physiological activity function contained in red pepper To avoid the burden on the stomach of the prisoner, and to regulate the repetition frequency of the three step process according to the variety of the variety of the red pepper and the preference of the prisoner, to decontaminate the capsaicin of the red pepper .
According to an aspect of the present invention, there is provided a method for treating red pepper in olive oil, A second legislative step of immersing and removing the pepper in an alcohol solution; And a third legislative step of immersing the red pepper in ginger juice and removing the red pepper from the ginger juice, to thereby decontaminate capsaicin in red pepper.
Description
The present invention relates to a method of decontamination of capsaicin in pepper, and more particularly, to a method of decontaminating capsaicin in pepper by removing or attenuating only spicy toxicity of capsaicin component while leaving intact physiological activity function contained in red pepper To avoid the burden on the stomach of the prisoner, and to regulate the repetition frequency of the three step process according to the variety of the variety of the red pepper and the preference of the prisoner, to decontaminate the capsaicin of the red pepper .
The pepper, which occupies an important position in our food culture, is rich in vitamins and antioxidants. Especially vitamin C is twice as high as citrus fruits and 30 times higher than apples. In addition, many vitamin A in yellow or red pepper is stable to heat and is further activated by stewing, stir-frying, etc. The red color of red pepper is due to carotenoid pigments such as capsanthin and capsorubin, which are representative antioxidants. Folic acid is also relatively abundant in peppers.
The spicy taste of pepper comes from a chemical called capsaicin. Capsaicin is a kind of alkaloid (C 18 H 27 NO 3 ) which is colorless and odorless in itself, but does not dissolve in water and dissolves in oil. It is the most abundant in red pepper seeds, and it is also used in medicinal and fragrance. The reason why pepper produces capsaicin is that it protects itself from other animals or plants, and at the same time spreads seeds to promote seed reproduction.
When a spicy capsaicin molecule touches the tongue, it attaches to a molecular receptor distributed on the tongue surface. After that, the ion channel associated with the molecular receptor opens, releasing calcium ions, activating neurons that sense pain. As a result, the neurotransmitters released from the cells are felt to be transmitted to the brain. In the end, spicy taste is perceived as pain in the brain. Until capsaicin molecules are separated from the molecular receptor, they continue to taste spicy.
In the late 1940s, capsaicin initially proved to be a powerful stimulant, but over time it became an analgesic. After that, studies for the development of new painkillers by synthesizing capsaicin derivatives were actively pursued. The analgesic action of capsaicin has been shown to be effective by depletion of the 'P substance', known as a pain transmitter, at the nerve endings of the body. However, capsaicin itself is so toxic that it is difficult to apply it directly to clinical practice.
In a paper published in the July 1999 issue of the Korean Journal of Nutrition, Professor Ju Jae Jae of the Department of Food and Nutrition at Kunsan National University said that capsaicin is effective in preventing and treating obesity by reducing body fat in addition to analgesic action. Capsaicin expands blood vessels to smooth blood circulation, Stomach stimulates the digestive juice secretion and promotes the action of the body to burn energy by promoting the energy metabolism is that the action has been noted.
After capsaicin was found to be effective on the diet, pepper, which is rich in capsaicin, became popular for diet. In particular, people are often looking for cheongyang or chili, which contains much more capsaicin than ordinary chili. In fact, people who ingest Cheongyang red pepper or Thai red pepper are hard to get too hot, It may damage the gastric mucosa and cause diarrhea or hepatic function.
Since the introduction of red pepper has revolutionized the diet of our nation, it is a crop suitable for the national sentiment, but it shows a superior physiological effect, so it can not be thought away from our everyday life. Therefore, even if anyone consumes spicy pepper, it is necessary to prepare a method to effectively decontaminate pepper so as not to suffer heartburn symptoms due to toxicity of capsaicin.
DISCLOSURE OF THE INVENTION The present invention has been made in order to solve the above problems, and it is an object of the present invention to provide a method of removing hot pepper of spicy varieties by removing or attenuating only spicy toxicity of capsaicin component, But it also provides a method of detoxifying capsaicin of pepper which prevents the burden on the stomach of the prisoner.
Another object of the present invention is to provide a method for decontaminating capsaicin of red pepper which is capable of controlling the repetition frequency of the three step step according to the variety of red pepper variety and the taste of the recipient, have.
According to an aspect of the present invention, there is provided a method for treating red pepper in olive oil, A second legislative step of immersing and removing the pepper in an alcohol solution; And a third legislative step of immersing the red pepper in ginger juice and removing the red pepper from the ginger juice, thereby providing a method for detoxifying capsaicin of red pepper.
Wherein the first legal stage removes the cap of the red pepper and cuts it in the lengthwise direction and stores it in the container; Pouring olive oil into the container so that the pepper is sufficiently immersed in the olive oil; Removing the red pepper after a certain period of time and placing the red pepper on a container having a through hole on the bottom so that the olive oil is removed; And completely removing the olive oil from the red pepper.
In the step of sufficiently immersing the olive oil, the olive oil is preferably poured with 450 to 550 ml per kg of the red pepper. In the step of removing the olive oil, the predetermined time may be 14 to 16 hours.
And the second legislating step includes placing the red pepper in a container and pouring the alcohol solution into the container so that the red pepper is sufficiently immersed in the alcohol solution; Removing the red pepper after a predetermined period of time and placing the red pepper on a container having a through hole on the bottom to allow the alcohol solution to be removed; Steaming the red pepper for 0.4 to 0.6 hours; And drying the red pepper by daylight.
In the step of sufficiently immersing the alcohol solution in the alcohol solution, the alcohol solution preferably has a concentration of 30 to 40%, and the predetermined time may be 0.9 to 1.1 hours in the step of removing the alcohol solution.
And the third legal step includes receiving the red pepper in a container and pouring ginger juice in the container so that the red pepper is sufficiently immersed in the ginger juice; Removing the red pepper after a certain period of time and placing the red pepper on a container having a through hole on the bottom so that the ginger juice is removed; Steaming the red pepper for 0.4 to 0.6 hours; And drying the red pepper by daylight.
The ginger juice is poured into a ginger juice prepared by mixing 0.9-1.1 kg of ginger and 0.9-1 L of water per 1 kg of the pepper, and the ginger is poured at 0.4-0.6 cm intervals And the mixture is pulverized by mixing with the water while being cut. In the step of removing the ginger juice, the predetermined time is preferably 9 to 11 hours.
In addition, the step of removing the pesticide component from the surface of the red pepper may be preceded by the step of the first regulatory step.
According to the present invention, the physiological activity inherent in the pepper is remained intact, and only the spicy toxicity of the capsaicin component is removed or weakened, so that even if the hot pepper of the spicy varieties is consumed, it is not burdened on the stomach of the recipient It is effective to provide food containing pepper to people of various eating habits. And people who want to eat red pepper for dieting or health diet, such as hot pepper because of the spicy taste or stop taking, without the constant intake allows you.
BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart of a method for decontaminating capsaicin in pepper according to one embodiment of the present invention. FIG.
DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will now be described in detail with reference to the accompanying drawings. It is to be noted that like elements in the drawings are denoted by the same reference numerals whenever possible. It should be understood, however, that the terminology or words of the present specification and claims should not be construed in an ordinary sense or in a dictionary, and that the inventors shall not be limited to the concept of a term It should be construed in accordance with the meaning and concept consistent with the technical idea of the present invention based on the principle that it can be properly defined. Therefore, the embodiments described in the present specification and the configurations shown in the drawings are merely the most preferred embodiments of the present invention, and not all of the technical ideas of the present invention are described. Therefore, It is to be understood that equivalents and modifications are possible.
BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart of a method for decontaminating capsaicin in pepper according to one embodiment of the present invention. FIG.
Referring to FIG. 1, a method for decontaminating capsaicin in red pepper according to an embodiment of the present invention includes: a first step (S1) of immersing red pepper in olive oil to remove the red pepper; (S2), and a third legal stage (S3) in which red pepper is immersed in ginger juice and decontaminated.
It is preferable that the step (S0) of removing the pesticide component on the surface of the pepper is performed before the first regulatory step (S1). The parathion component of the pesticide used for the prevention of insect pests by cultivating the red pepper is that the red pepper tree is absorbed by the root, which makes the pepper capsaicin feel more spicy. Indeed, the same type of pepper grown in organic farming is less spicy than the pepper in the environment where the pesticide is sprayed. Therefore, it is necessary to wipe out the pesticide residue remaining in the red pepper with the impurities before deciphering capsaicin of red pepper.
The first legal stage (S1) is a step of removing capsaicin from red pepper using olive oil. Step (S1-1) of removing the cap of the red pepper and cutting it in the longitudinal direction and storing it in the container (S1-1) (S1-3) of removing the olive oil from the pepper after completely removing the olive oil from the red pepper (step S1-2), removing the olive oil from the pepper (S1-4).
Olive oil is a vegetable oil obtained by pressing or extracting flesh with oil contained in olive tree (olive tree) fruit. The oil can be recovered and filtered, and then it can be edible without special purification process. Because it has a large amount of monounsaturated fatty acid and absorbs well, it is used for salad oil and canned food.
The principle of using this olive oil to decontaminate capsaicin in pepper is to utilize the property that capsaicin dissolves in oil better than water. Chemicals are polar substances that dissolve in polar solvents and nonpolar substances that dissolve in nonpolar solvents. The basic principle when melting chemicals is "like dissolves like". One criterion here is the degree of polarity in which the molecule appears. For example, water is a typical polar solvent and oil is a typical non-polar solvent. Therefore, polar molecules dissolve well in water and non-polar molecules dissolve well in oil. Capsaicin is nonpolar, so it is more soluble in oil.
The step (S1-1) of removing the red pepper from the container is carried out so that the red pepper is cut in the longitudinal direction to prepare the olive oil to the inside of the red pepper, and the step (S1-2) I put olive oil in olive oil and evenly put olive oil in red pepper. It is better to add olive oil to red pepper while stirring with wooden chopsticks or a spatula. It is preferable to pour 450 ~ 550 ml of olive oil per 1 kg of red pepper.
In step S1-3 of removing olive oil, the red pepper is taken out after 14 to 16 hours, the olive oil is removed from the pepper and the olive oil is completely removed S1-4), the first legal stage (S1) is completed by removing the olive oil remaining on the surface of the red pepper.
The second legislative step (S2) is a step of removing capsaicin of red pepper by using an alcohol solution. In step (S2-1), the red pepper is contained in a container and the alcohol solution is poured into the container so that the red pepper is sufficiently immersed in the alcohol solution. (Step S2-2), removing the alcohol solution (step S2-2), putting the red pepper in the container for a period of 0.4-0.6 hours (step S2-3), and removing the red pepper And a step S2-4 for drying in the sunlight.
In the step (S2-1) in which the pepper is sufficiently immersed in the alcohol solution, the pepper is poured into a glass container or the like and an alcohol solution having a concentration of about 30 to 40% is poured into the container. At this time, L is preferably used. In the step S2-2 for removing the alcohol solution, the red pepper dipped in the alcohol solution is taken out for about 0.9-1.1 hours, placed on a tray, and the alcohol solution is waited for the alcohol solution to fall down.
In step S2-3, steam is applied for 0.4-0.6 hours after putting the red pepper in a steamer, waiting for about one hour for the alcohol solution to be removed, and in step S2-4 during which the red pepper is sunlight And dried. Prevention of toxicity in the red pepper is achieved by steam treatment, and then drying time is significantly shortened during daylight drying. Steamed peppers can be dried for about 3 to 4 hours in summer when the sun is full.
The third legislative step (S3) is a step of removing capsaicin of red pepper using ginger juice. The step (S3-1) of allowing the red pepper to be immersed in the ginger juice by storing the red pepper in a container and pouring ginger juice into the container (S3-2) of putting the ginger juice out by putting it on a container having a through hole on the floor after taking a predetermined time, a step (S3-3) of steaming the red pepper for 0.4-0.6 hours and a step (S3-4).
The ginger juice used in the third legal stage (S3) is 0.9-1.1 kg of domestic ginger, which is cut at 0.4-0.6 cm intervals and mixed with 0.9-1 L of water and pulverized by a pulverizer. It will be the amount used to detonate. In step S3-1, which is sufficiently immersed in the ginger juice, the red pepper is put in a glass container, etc. and the ginger juice prepared in advance is poured so that the red pepper is well immersed.
In this case, it is also important that the ginger juice is uniformly spread evenly on the pepper while stirring with a spatula, and it is also possible to press the pepper on the surface of the juice using a pressing stone or the like so that the pepper remains completely immersed in the ginger juice.
In step S3-2 of removing the ginger juice, the red pepper dipped in the ginger juice is taken out after about 9 to 11 hours, placed on the jug, and the ginger juice is waited for the juice to fall down. In step S3-3, After waiting for about 0.5 hour, the red pepper is put into a steamer and steamed for 0.4-0.6 hours, and the red pepper is dried using sunlight in the step of sunlight drying (S3-4). The effect of the steam treatment is the same as in the second legal stage (S2).
After the first legal stage (S1), the second legal stage (S2), and the third legal stage (S3), one admission is completed. According to the method of decontamination of capsaicin of pepper according to the present invention, it is possible to induce the pepper to have a desired spicy taste by controlling the repetition frequency of the three steps of the step according to the variety of the various peppers and the taste of the recipient to be.
The Applicant has found that Thai peppers exhibiting a strong spicy flavor of an average of 50,000 to 240,000 scoville (SHU, a unit for comparing the intensity of spicy taste, bell pepper 1 skovvil) according to embodiments of the present invention I tried to measure how the spicy taste changes as I tried to decontaminate capsaicin in red pepper. 1 kg of Thai pepper was used as an experimental subject. Scallop index was measured by randomly selecting 20 pieces for each measurement. The following are the results.
Admiral
[Table 1] shows how the spicy taste of Thai red pepper has changed in each stage of the legislation. In the left column, the three squares are displayed at each legal stage (S1 to S3) Indicating that the number of bilinguals is significantly lowering. It is seen that the Scobille Index of Thai pepper, which was the first 50,000-240,000 Scobill, went down to Thousand Scoville, which is less than the average of ordinary peppers, after going through a total of 9 admirals.
According to the applicant's experiment, the general red pepper is about one time admiral, and the cheongyang red pepper is about three times admiral, and the Thai red pepper is about nine times after the admiral and the human body does not have any side effects such as heartburn It turned out. Especially, in the case of Thai pepper, it is suitable to be used for edible use because it is passed through 9 times of admiral, so that the final product is pulverized and powdered.
Although the present invention has been described in connection with the above-mentioned preferred embodiments, it is possible to make various modifications and variations without departing from the spirit and scope of the invention. Accordingly, the scope of the appended claims should include all such modifications and changes as fall within the scope of the present invention.
Claims (11)
A second legislative step of immersing and removing the pepper in an alcohol solution; And
And a third legislative step of immersing the red pepper in ginger juice and decontaminating the red pepper.
The first legal stage
Removing the cap of the red pepper and cutting it in the longitudinal direction and accommodating it in the container;
Pouring olive oil into the container so that the pepper is sufficiently immersed in the olive oil;
Removing the red pepper after a certain period of time and placing the red pepper on a container having a through hole on the bottom so that the olive oil is removed; And
Completely removing the olive oil from the red pepper. ≪ RTI ID = 0.0 > 11. < / RTI >
In the step of sufficiently immersing the olive oil
Wherein the olive oil is poured into 450 to 550 ml per 1 kg of the red pepper.
In the step of removing the olive oil
Wherein the predetermined time is 14 to 16 hours.
The second legal stage
Placing the red pepper in a container and pouring the alcohol solution into the container so that the red pepper is sufficiently submerged in the alcohol solution;
Removing the red pepper after a predetermined period of time and placing the red pepper on a container having a through hole on the bottom to allow the alcohol solution to be removed;
Steaming the red pepper for 0.4 to 0.6 hours;
And drying the red pepper with a sun-drying method.
In the step of sufficiently immersing the alcohol solution
Wherein the alcohol solution has a concentration of 30 to 40%.
In the step of removing the alcohol solution
Wherein the predetermined time is 0.9 to 1.1 hours.
The third legal stage
Receiving the red pepper in a container and pouring ginger juice in the container so that the red pepper is sufficiently immersed in the ginger juice;
Removing the red pepper after a certain period of time and placing the red pepper on a container having a through hole on the bottom so that the ginger juice is removed;
Steaming the red pepper for 0.4 to 0.6 hours;
And drying the red pepper with a sun-drying method.
In the step of sufficiently immersing the ginger juice
The ginger juice is poured ginger juice prepared by crushing 0.9-1.1 L of ginger and 0.9-1 L of water per kg of the pepper,
Wherein the ginger is cut at an interval of 0.4 to 0.6 cm and mixed with the water and pulverized to remove the capsaicin.
In the step of removing the ginger juice
Wherein the predetermined time is 9 to 11 hours.
Before the first legal stage
Wherein the step of removing the pesticide component of the surface of the pepper can be preceded by the step of removing the pesticide component.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR101774557B1 (en) * | 2017-03-03 | 2017-09-04 | 조현기 | Spicy removal materials |
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| CN115553445A (en) * | 2022-10-13 | 2023-01-03 | 四川省食品发酵工业研究设计院有限公司 | Dipping sauce for reducing dryness and pain of spicy dishes and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| JP2001078708A (en) | 1999-09-13 | 2001-03-27 | Hiroshi Hara | Production of food suppressed in hot taste of hot taste ingredient (capsaicin) of red pepper |
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| KR890005255B1 (en) * | 1987-06-18 | 1989-12-20 | 문기영 | Process for extracting from red pepper |
| KR100515973B1 (en) * | 2001-12-13 | 2005-09-21 | 박호준 | Food preservative composition and food comprising the same |
| KR20070062912A (en) | 2006-12-01 | 2007-06-18 | 김경희 | the multipurpose which has all a commodore function ten courage. |
| KR20100133722A (en) * | 2009-06-12 | 2010-12-22 | (주)산농코리아 | Concentration method of capsaicin from red pepper |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JP2001078708A (en) | 1999-09-13 | 2001-03-27 | Hiroshi Hara | Production of food suppressed in hot taste of hot taste ingredient (capsaicin) of red pepper |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR101774557B1 (en) * | 2017-03-03 | 2017-09-04 | 조현기 | Spicy removal materials |
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