KR101947507B1 - Pepper Takju(Korean turbid rice wine) method - Google Patents

Abstract

The present invention relates to a method for preparing takju of red pepper, which is applied to the preparation of takju with hot water treated with pumice pine chips during the preparation, wherein the first step is rice washing and dipping step, the second step is water The third stage is a soaking stage, the fourth stage is a two stage soaking stage with the addition of the previously treated red pepper, the fifth stage is the carbon fiber treatment stage at the compression stage, the sixth stage is the soaking stage, And a seventh step relates to a method for preparing red pepper powder containing a product and a packaging step.

Description

{Pepper Takju (Korean turbid rice wine) method}

The present invention relates to a method for producing red pepper powder, and it relates to a method for producing red pepper powder using hot pepper treated with pre-treated red pepper, carbon fiber during compression, and hydrogen peroxide- .

The red pepper is originated from branches and red peppers.

Pepper is a favorite seasoning in the world.

The food science of pepper contains a large amount of beta carotene and vitamin C, and it has various functional ingredients such as carotinoid, flavonoid, vitamin A and C as main ingredients, and the main pigment contains capsanthin and beta-carotene .

It is used for kimchi, kochujang, stew, and sauce, and green pepper is used for reproduction, pickle, steam, etc. Especially, red pepper powder has anti-mutation and anti-cancer effect.

Conventionally, many processed foods using red pepper have been known. However, as a technique of grafting with red pepper, Registration No. 2004450290000 "Red pepper powder disinfection device" Registration No. 2004528600000 "Impact red pepper powder grinder" Registration No. 2004655000000 " Registration number No. 1011503230000 "Method of manufacturing red ginseng paste made from deep sea water and deep seawater salt of sea" Hot pepper production with red color using red pepper juice "Registration number No. 2004552240000" Air shower type red pepper washing machine "Registration number 1011102220000 &Quot; and " Method " describe various manufacturing methods using pepper.

As mentioned above, it is widely known that the pepper has excellent efficacy, but it is a fact that it requires a considerable skill in manufacturing a conventional fermented food considering the nutritional and functional aspects.

On the other hand, as a technique related to Takju, the registration number 1013730000000 "Production method of pepper makgeolli" Application No. 1020120124153 "Traditional liquor manufacturing method" Registration No. 1013803810000 "Traditional liquor and its production method" Registration No. 1005689390000 "Capsaicin ingredient &Quot; Registration No. 1009572810000 " Method of manufacturing traditional Korean rice using Korean wool, Registration No. 1013252990000 " Method for manufacturing wine using Korean rice " Registration No. 1016985510000 " However, all of them have not been reported so far in application to pepper pretreatment, squeezing and sifting for the production of traditional liquor using red pepper.

On the other hand, in the case of grafting of traditional rice grains using vegetable carbon fiber (cotton wool) nonwoven fabric, registration number No. 1007481520000 " " a method for producing natural rice gruel mushroom wine using deep sea water and vegetable carbon fiber nonwoven fabric "

The present invention has been made to solve the problems of the prior art described above, and more particularly, to provide a method of preparing a red pepper castor fruit which is considered nutritive and functional aspects of red pepper, In order to improve the quality of Takju, it is necessary to add new material to the product in order to improve the quality of Takju, It is intended to improve the preference of consumers and to provide a functional national health owner, red pepper, by applying functional treatment water to the preparation of red pepper.

Accordingly, the present invention relates to a process for preparing Takju with washing, dipping, steaming, 1-stage soaking and 2-stage soaking, wherein 2kg of steamed rice (boiled rice), 30g of yeast, 4g of yeast, 3L of water , 26 ± 1 ° C for 24 hours, and 8kg of steamed rice, 200g of koji, 60g of pepper paste and 12L of water at the above two stages of immersion, at a temperature of 23 ± 1 ° C for 5 to 7 days The present invention relates to a method for producing takju powder of red pepper.

According to the present invention, the nutritional and functional characteristics of red pepper can be combined with fermentation to produce a traditional takju. Thus, compared with the conventional takju, the improvement in consumer preference and high added value are realized, It is an invention that both consumers and producers can provide economically high added value.

Fig. 1 is a view showing a process diagram

The present invention will now be described in detail with reference to the accompanying drawings.

(1) rice washing and dipping step

In this step, the raw rice is washed three times in water, and the washed rice is immersed in water for 8 hours.

(2) Submerge and increase (step) step

In this step, the rice washed and dampened in (1) is drained from the colander for 2 hours.

Then, after the steamer has been heated in advance for the steamed rice, the steamed rice is put on the rice gruel, covered with glutinous rice, covered with the lid, heated and boiled for 30 minutes after the rice starts to steam.

(3) Step 1 Immersion step

This step is a step of fermenting the rice with 10 kg of rice at a level of 26 ± 1 ℃ for 24 hours with 2 kg of steamed rice (steamed rice), 30 g of yeast, 4 g of yeast and 3 L of water.

(4) Step for immersion in two stages

This step is a step of immersing in 2 stages of immersion by maintaining 8 kg of steamed rice, 200 g of yeast, 60 g of pre-treated red pepper paste, and 12 L of water at 23 ± 1 ° C for 5 to 7 days at two stages of immersion to be.

At this time, 200 g of raw red pepper removed from the tap was washed three times with water, sliced about 0.5 cm, and treated with an oxygen supplier for 0 to 30 minutes using a vacuum blender for 5 minutes. The mixture was aged at 4 ° C for 3 days and used as a red pepper paste for the final red pepper.

(5) Squeeze step

This step is a step of treating the fermented fermented fermented in (4) 1-3 times with a food press with carbon fiber attached inside.

At this time, the carbon fiber has characteristics of far-infrared radiation, generation of anion, electromagnetic wave shielding effect, deodorizing effect antibacterial, and sterilizing effect.

The fiber is carbonized by firing in a state close to vacuum using charcoal. The nonwoven fabric of filter type has a thickness of 2 mm and the pore area is 4.5 times that of general charcoal.

Using this method, Takju was grafted so that the overall flavor, aroma and color of takju could be increased.

(6) Formulation and Seasoning

In this step, when the fermented liquor treated in (5) is formulated according to the alcohol content of Takju, 0 to 15% by weight of hydrogenated water is added to the raw water used for the preparation (final product) to prepare final capsicum takju .

Hydrogen water was used in the system.

In the final preparation of Takju, 10 ~ 15 pine chips were added to 10 liters of hydrogen peroxide, and the solution was stored at 4 ℃ for 7 days.

At this time, pine chips of Kumgangsong pine were prepared by pine chips (width × length × thickness = 2 cm × 5 cm × 1 cm), washed three times in water, sterilized at 121 ° C., 1.5 atm, 15 minutes in high pressure sterilizer Respectively.

(7) Product and packaging stage

This is the stage of packaging and product stage of red pepper takju using red pepper.

Hereinafter, preferred embodiments of the present invention will be described with reference to the drawings

(1) Sensory evaluation of takju powder of red pepper powder according to oxygen treatment time in powdered red pepper powder before the treatment of red pepper powder

The results of the sensory evaluation of the red pepper powder according to the oxygen treatment time in the red pepper powder were shown in Table 1.

Processing time (min) Sour taste bitter Sweet taste Refreshing feeling Comprehensive preference 0 2.96 1.25 2.13 2.94 3.98 5 2.22 1.14 2.60 3.49 4.26 15 2.00 1.10 2.91 4.12 4.86 30 2.10 1.13 2.90 3.93 4.26

 1) The given value is the mean value of three experiments

① Sensory evaluation

Table 1 shows that the color, odor, taste, and overall acceptability of red pepper powder was significantly affected by the 5-point intensity method (Very weak: 1 point, weak: 2 points, average: 3 points, strong: 4 points, very strong: 5 points).

(2) Sensory evaluation of takju with red pepper powder according to oxygen treatment time

As shown in Table 1, the color, aroma, taste, and overall acceptability of the red pepper takju were the best for treatment time of 15 minutes.

(2) Sensory Evaluation of Takju Takju with the Number of Compression Using Carbon Fibers in Compression of Fermented Chilli

Table 2 shows the results of sensory evaluation of red pepper tabacco according to the number of times of pressing with carbon fiber when the fermented red pepper powder was pressed.

Number of processing Sour taste bitter Sweet taste Refreshing feeling Comprehensive preference 0 2.95 1.25 2.17 2.44 3.65 One 2.38 1.11 2.92 3.35 4.00 2 2.00 1.10 2.99 4.00 4.77 3 2.15 1.11 2.90 3.90 4.22

  1) The given value is the mean value of three experiments

① Sensory evaluation

Table 2 shows that the sensory evaluation of Takju Takju with the number of squeezing of carbon fiber during the pressing of the fermented red pepper resulted in a decrease in the color, odor, taste, The scores were rated as point intensity method (very weak: 1 point, weak: 2 points, average: 3 points, strong: 4 points, very strong: 5 points).

② The sensory evaluation of Takju Takju with the number of squeezing using the carbon fiber during the squeezing of the fermented red pepper The results of the measurement of the number of squeezing using the carbon fiber such as color, flavor, taste, The two treatments were the best.

(3) Sensory evaluation of takju powder of red pepper according to the addition amount of the treated water in the preparation of takju

Table 3 shows the results of sensory evaluation of red pepper tabacco according to the addition amount of the treated water in the preparation of red pepper takju.

For my holy water Water addition amount
(weight % ) Sour taste bitter Sweet taste Refreshing feeling Comprehensive preference 0 2.23 1.22 2.66 2.51 3.88 5 2.12 1.13 2.81 3.66 4.26 10 1.90 1.10 2.98 4.01 4.77 15 2.10 1.13 2.79 3.91 4.46

  1) The given value is the mean value of three experiments

① Sensory evaluation

Table 3 shows that the color, odor, taste, and overall acceptability of red pepper powder according to the addition amount of treated water during the preparation of red pepper tangerine was evaluated by 5-point intensity method (very weak: 1 Point, weak: 2 points, average: 3 points, strong: 4 points, very strong: 5 points).

② Sensory evaluation of takju with red pepper according to the amount of added water

As shown in Table 3, in the sensory evaluations such as the color, flavor, taste, overall acceptability, and the like of the red pepper takju, the treatment amount of 15% by weight of hydrogen peroxide was the best.

As described above, according to the present invention, the nutritional and functional characteristics of pepper are combined with fermentation to produce traditional Takju, thereby realizing higher preference of consumers and higher value than conventional traditional Takju, Is an invention that can provide economical high added value.

Claims (4)

Washing, dipping, steaming, one-stage soaking, two-stage soaking to produce Takju,
After washing and soaking the rice,
Heating the steamer in advance, placing the steamer, rice, and light in order into the steamer, heating and covering the steamer with a lid, and boiling the steamer for 30 minutes if it is steaming;
2 stages of steamed rice (boiled rice), 30 g of yeast, 4 g of yeast, and 3 L of water and maintaining 26 ± 1 ° C for 24 hours;
2 stages of fermentation at 23 ± 1 ℃ for 5 to 7 days with 8 kg of steamed rice, 200 g of yeast, 60 g of red pepper paste, and 12 L of water;
A compressing step of compressing the carbon fibers using a presser having carbon fibers attached thereto;
Add 0-15% by weight of hydrogen peroxide to the purified water (mineral water), add 10 ~ 15 pine chips to the water after sterilization at 121 ℃, 1.5 atm for 15 minutes, and store at 4 ℃ for 7 days. A step of spraying using a small amount of a potable water; Lt; / RTI >
The red pepper paste was prepared by removing 200 g of raw red pepper from water and washing it with water and then slicing it for 5 minutes using a blender for 0 to 30 minutes using an oxygen supplier and aging at 4 ° C for 3 days And,
The carbon fiber is carbonized by firing in a state close to vacuum using charcoal. The filter shape and nonwoven fabric type have a fabric thickness of 2 mm and a pore area of 4.5 times as large as that of general charcoal.
The above pine chips were prepared by pine chips (width × length × thickness = 2 cm × 5 cm × 1 cm), washed three times in water, sterilized at 121 ° C. and 1.5 atm for 15 minutes in a high pressure sterilizer By weight.



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