KR101820714B1

KR101820714B1 - The making method for chilli boogak and chilli boogak by the method

Info

Publication number: KR101820714B1
Application number: KR1020150189128A
Authority: KR
Inventors: 김유진
Original assignee: 서민프레시 농업회사법인(주)
Priority date: 2015-12-30
Filing date: 2015-12-30
Publication date: 2018-01-23
Also published as: KR20170079024A

Abstract

The present invention uses pepper leaves, which are rich in nutrients and have excellent pharmacological action and physiological activity, together with pepper, which is a relief material, and fermented with glutinous rice paste and pepper to preserve the original taste and aroma of pepper And to a method for manufacturing a pepper crest that can be eaten as a health food by enhancing nutrition and efficacy.
The method of manufacturing a hot pepper according to the present invention is characterized in that the hot pepper is washed, dried and then cut, and the glutinous rice flour is mixed with 75 to 90% by weight of water and 10 to 25% Preparing glutinous rice paste by stirring and heating to prepare a glutinous rice paste, applying glutinous rice paste prepared on the surface of the chilled pepper, and then stirring the pepper for 5 to 10 minutes at 100 to 120 DEG C, A fermentation step of pepper fermented at 3 ~ 40 ° C for 2-4 days after inoculation of the strain, and a frying step of frying the fermented pepper.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for manufacturing a red pepper flake,

The present invention relates to a method for producing a relief using pepper, and more particularly, to a method for producing a relief by using pepper, which has a rich nutritional component and excellent pharmacological action and physiological activity, The present invention relates to a method for manufacturing a pepper crest which can be used as a health food by enhancing nutrition and efficacy while preserving the original taste and aroma of the pepper.

Incidence is native to Korea. Dried vegetables such as red pepper, sesame leaves, burdock, seaweeds such as kelp and seaweed, and then fed glutinous rice flour and fried in oil. Traditionally, the incidence is not added with artificial sweeteners, and it is possible to enjoy the original taste of ingredients along with crispy texture, and it is widely consumed as side dishes, snacks, and corrosion.

Especially, the pepper has the nutritive ingredient and the hot ingredient of capsaicin. Therefore, it is possible to enjoy the pungent flavor and aroma unique to the pepper when it is manufactured. Recently, as the dietary environment for pursuing a healthy diet has been spreading, demand for red pepper has increased, and accordingly, various methods for manufacturing pepper red pepper have been developed.

An example of this is disclosed in Japanese Patent Application Laid-Open No. 2003-0033650. The disclosed method of making the pepper relief angle is a method in which the thickness of the glutinous rice paste applied to the pepper is uniform and the use of the retardant for oil is more excellent in texture and delayed rancidity. It gives a crispy taste, but it can not provide enough nutrients, so it can not be consumed as a healthy food.

In order to solve this problem, a manufacturing method of hot pepper relief of Patent Registration No. 10-1494332 has been proposed. The disclosed manufacturing method comprises preparing an effective ingredient of safflower, rice bran, and horseradish mushroom on a surface of a red pepper to provide various nutrients to the food poisoner. However, the disclosed method has a problem in that a lot of ingredients other than the raw material, red pepper, are mixed and can not enjoy the characteristic flavor of red pepper, which is a raw material, which is a feature of the incidence, .

Japanese Patent Application Laid-Open Publication No. 2003-0033650 (the name of the invention: a method of making a relief using green pepper and a pepper relief produced by the method) Japanese Patent Application Laid-Open No. 10-1494332 (title of the invention: production method of red pepper)

Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made keeping in mind the above problems occurring in the prior art, and it is an object of the present invention to provide a method of fermenting hot pepper leaves with excellent nutrition, pharmacological action, The present invention has as its object to provide a method of producing a hot pepper flake which has increased nutrition and efficacy as a food.

In order to accomplish the above object, the present invention provides a method of manufacturing a hot pepper according to the present invention, which comprises: cutting a hot pepper, cutting the hot pepper, cutting the hot pepper, cutting the hot pepper, and adding 10 to 25 wt.% Of pepper leaf extract to 75 to 90 wt% After mixing the glutinous rice flour into the mixed solution, stirring the glutinous rice flour and heating the glutinous rice paste to prepare a glutinous rice paste, applying the glutinous rice paste prepared on the surface of the chilled glutinous rice cake, and stirring the pepper for 5-10 minutes at 100 ~ Fermenting the pepper fermented by inoculating the fermentation broth into the fermented pepper and fermenting the fermented fermented pepper at 3-40 ° C for 2-4 days, and frying the fermented pepper in oil.

In the present invention, the pepper leaf extract is prepared by dissolving the washed pepper leaves in water to be cut, removing moisture, lyophilizing and pulverizing the powder, mixing the ethanol at a ratio of 1:20 by volume, and mixing the mixture at 30 ° C for 24 hours at 150 RPM It is preferable that the process of stirring is repeated twice, followed by concentration under reduced pressure at 40 占 폚 to evaporate ethanol.

According to the present invention, it is preferable that the fermented pepper is fermented at 35-40 ° C after fermenting the fermented red pepper at 3-5 ° C for 1-2 days.

It also provides a pepper relief produced by the process according to the invention.

According to the present invention, glutinous rice paste with added pepper leaf extract, which has excellent nutritional and pharmacological action and physiological activity, is applied to the surface of the pepper, and the pepper paste is fermented to enjoy the taste and flavor of pepper from the raw pepper and pepper leaves As well as glutinous rice flour and pepper can be fermented together to increase the active ingredient content and be consumed as a health food.

BRIEF DESCRIPTION OF THE DRAWINGS Figure 1 is a flow chart generally illustrating a method for making a pepper relief according to the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

As shown in FIG. 1, the present invention is characterized in that the pepper cutting step (S10), the glutinous rice paste manufacturing step (S20), the pepper roasting step (S30), the pepper fermentation step (S40), and the frying step Produce relief angles. The present invention relates to a method of fermenting pepper and glutinous rice at the same time in order to maximize the active ingredient contained in the pepper and the pepper leaves by using the liquid extracted from the pepper leaves while using the pepper as the material of the relief, do.

First, clean the red pepper, which is a relief material, and dry it at 70 ~ 80 ℃ for 8 ~ 10 hours so that the moisture content of the red pepper becomes about 5% or less. It is preferable to prevent the moisture contained in the red pepper from being completely dried during drying to prevent the loss of nutrients contained therein. Then, the dried red pepper is cut to a thickness of 1 to 3 mm.

Next, in order to produce a glutinous rice paste, the liquid is first extracted from the pepper leaves. For this purpose, the red pepper leaves that are run at the time of harvesting the red pepper are washed, the water is removed from the red bean paste, the red wine is poured into boiling water, and the water is removed. The lyophilized red pepper leaves were pulverized into powders, and 95% or more of ethanol was added to the pulverized powder in a sealed vessel in a volume ratio of 1:20, and stirred at 150RPM for 24 hours at 30 ° C. If this process is repeated twice, the active ingredient of pepper leaves is dissolved in ethanol and extracted. Subsequently, when concentrated under reduced pressure at 40 ° C to evaporate all of the ethanol, only the pepper leaf extract remains. Capsicum leaf extract is rich in nutrients such as vitamin A, vitamin C, polyphenol and flavonoid as well as protein, lipid and fibrin. It is also effective in inhibiting the growth of cancer cells such as breast cancer, colon cancer and stomach cancer, It has an active function. 10 to 25% by weight of the thus obtained pepper leaf extract is added to 75 to 90% by weight of water to prepare a mixed solution. The mixture is mixed with glutinous rice powder at a ratio of 2: 1, And heated for 40 minutes while stirring to produce a glutinous rice paste.

Then, glutinous rice paste is applied to the cut pepper surface uniformly, and then the pepper is steamed in the steamer at 100 to 120 ° C for 5 to 10 minutes. Through this cooking process, the components of glutinous rice paste, especially, the pepper leaf extract, are uniformly permeated into the pepper.

Next, the fermented red pepper is fermented at 3 ~ 40 ℃ for 2 ~ 4 days after fermentation. In order to lower the mortality rate of microorganisms, the fermented red pepper is fermented at 3 ~ 5 ℃ for 1 ~ 2 days and then fermented at 35 ~ It is preferable to carry out high temperature fermentation at 40 占 폚. Through the fermentation process, the content of the red pepper, as well as the pepper leaf extract contained in the glutinous rice paste are fermented together to maximize the active ingredient contained in the red pepper and the red pepper leaves.

Then, the fermented red pepper is put into oil of 180 ~ 200 ℃ and fried to make the pepper relief. The finished pepper incidence not only enjoys the taste and aroma of pepper from the raw materials such as red pepper and red pepper but also increases the content of active ingredient as the red pepper is fermented together with glutinous rice paste.

It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit and scope of the invention as defined by the appended claims. It is therefore intended that such variations and modifications fall within the scope of the appended claims.

S10: pepper cutting step S20: glutinous rice paste manufacturing step
S30: Pepper steaming step S40: Pepper fermentation step
S50: Fried stage

Claims

A method of making a pepper crest,
Washing the red pepper and drying at 70 to 80 ° C for 8 to 10 hours to cut the red pepper having a moisture content of 5% or less to a thickness of 1 to 3 mm;
The washed red pepper leaves were soaked in breaking water, water was removed, lyophilized powder was mixed with ethanol at a ratio of 1:20 by volume, and the mixture was stirred at 30 ° C for 24 hours at 150 RPM. Concentrating under reduced pressure at 40 DEG C to evaporate ethanol to obtain a pepper leaf extract;
Preparing glutinous rice flour by mixing glutinous rice flour into a mixture of 75 to 90 wt% of water and 10 to 25 wt% of the pepper leaf extract, and stirring and heating to prepare glutinous rice flour;
Applying a glutinous rice paste to the surface of the cut pepper, and then stirring the pepper at 100 to 120 ° C for 5 to 10 minutes;
Fermenting the pepper fermented at 3 ~ 5 ℃ for 1 ~ 2 days and fermenting for 1 ~ 2 days at 35 ~ 40 ℃ after inoculating the fermented strain into the cooked red pepper;
And a frying step of frying the fermented red pepper into oil at 180 to 200 ° C.

A pepper landing prepared by the method of claim 1.

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