KR101978940B1 - Green pepper powder and its manufacturing method - Google Patents

Abstract

The present invention relates to a method for manufacturing green pepper powder as part of high value-added using the processing characteristics of green pepper, the first step is to remove the stem of the sample (green pepper), the second step is to remove the stem Cutting the green pepper in the length direction of pepper to 1 ~ 1.5 centimeters, the third step is washing the cut green pepper in tap water three times and then immersing the cut green pepper in seawater, vinegar mixture and then washing again in tap water to remove the pepper seeds together, The fourth step is to put a certain amount of the red pepper seeds removed in the third step in a paper bag coated with a silicone inside, and then ripened at 10 ° C. for 5 days at 4 ° C., and the fifth step freezes the mature green peppers. In the drying step, the sixth step is to grind the dried green pepper by using a vacuum mixer for 10 minutes, and the seventh step is to add the chitosan and vegetable wax extract to the ground green pepper powder. Spraying for 1 minute, the eighth step is the low-temperature drying of chitosan and vegetable wax extract-treated green pepper powder, the ninth step is the packaging and product step of the green pepper powder and its manufacturing is a high quality utilizing the food characteristics of green pepper It is an invention that can be used to cook and process various peppers as a spice material, and can provide breakthrough manufacturing technology for ingredients that can benefit both consumers and producers and improve the taste of consumers in terms of high value-added ingredients.

Description

Green pepper powder and its manufacturing method

The present invention relates to green pepper powder and its manufacturing method as part of the high value added using the processing characteristics of green pepper, the first step is to remove the top of the sample (foot pepper), the second step is to remove the green pepper 1 ~ Cutting the pepper lengthwise to 1.5 centimeters, the third step is to wash the cut green pepper in tap water three times and then immersed in seawater, vinegar mixture and then washed again in tap water, the fourth step is silicon coated inside In a paper bag, the red pepper seed is removed from the red pepper in the third step to put a certain amount of sealing and ripening at 4 ℃ 5 days 10 ℃ 5 days, step 5 freeze-dried ripening green pepper, step 6 Grinding the dried green pepper by using a vacuum mixer for 10 minutes, step 7 is spraying chitosan and vegetable wax extract on ground green pepper powder for 1 minute, The eighth step is a low-temperature drying of chitosan and vegetable wax extract treated green pepper powder, the ninth step relates to a green pepper powder manufacturing method comprising the packaging and product steps.

Red pepper is an important seasoning of our nation, and its food significance is high in vitamin C. Various functional ingredients such as beta-carotene, carotenoid, and flavonoids, and the main pigments contain capxanthine and beta-carotene.

For its use, it is used as a major seasoning for various traditional foods such as kimchi, gochujang, and stew, and green pepper is used for raw food, pickles, and steamed foods.

Conventional technology incorporating pepper using registration No. 1011102220000 “Manufacturing method of red ginseng red pepper paste made from deep sea water and deep sea water salt” Registration No. 2004528600000 “Impact red pepper crusher” Registration No. 2004655000000 "Registration No. 2004552240000" describes a variety of manufacturing method techniques using pepper, such as "air shower pepper washing machine". As described above, it is widely known that the efficacy of red pepper is excellent, but a considerable amount of technology is required for mass production.

On the other hand, as a technology for chili powder registration number 2004450290000 "black pepper sterilization apparatus", application number "10-2000-0049382" "fine powdered red pepper powder using raw red pepper and its manufacturing method", application number " 10-2003-0012394, "Ping pepper processing method" and the like has been filed and registered, but they have not been reported so far, such as the manufacturing method considering the quality characteristics of green pepper and its use.

Pepper has a large amount of vitamin C compared to other vegetables and fruits in terms of food, and has various functional ingredients such as beta-carotene, carotenoids, and flavonoids, which are used as main seasonings for kimchi, red pepper paste, and stew. Therefore, the present invention is to provide a development method for producing green pepper powder with the color, taste, aroma and quality characteristics through the consumption dimension and high value-added green pepper containing a functional substance as a technical problem. It is completed.

According to the present invention for achieving the above object, in the method for producing green pepper powder, the first step is to remove the stem of the sample (foot pepper); The second step is the step of cutting the pepper in the longitudinal direction of 1 ~ 1.5 centimeters green pepper was removed from the tap; The third step is washing the cut green pepper in tap water three times, immersing the cut green pepper in a mixture of sea water and vinegar, and then removing the red pepper seeds while washing in tap water again; The fourth step is to put a certain amount of the red pepper seeds removed in the third step in a paper bag coated with a silicon inside, and then aged for 5 days at 10 ℃ 5 days at 4 ℃; The fifth step is to freeze-dried the mature green pepper; The sixth step includes grinding the dried green pepper for 10 minutes using a vacuum mixer; The seventh step is spraying chitosan and vegetable wax extract on the ground green pepper powder; Eighth step is the step of drying the chitosan and vegetable wax extract green pepper powder at low temperature; The ninth step is a packaging and product step; It consists of technical features.

In the third step, the cut green pepper was washed three times with tap water, and then mixed with 90% by weight of seawater and 10% by weight of vinegar, and then aged for 7 days at 4 ° C. It is a technical feature to remove red pepper seeds while washing three times.

The fourth step is characterized by technically aging 5 days at 4 ℃, 5 days at 10 ℃ after putting the 100 g of red pepper seeds removed in the third step on the silicon coated paper inside.

The seventh step is mixed with 0 ~ 80% by weight of chitosan, 20 ~ 100% by weight of vegetable wax extract to ground green pepper powder, 10% by weight of the mixture and 90% by weight of distilled water as a final mixture sprayed twice a minute to green pepper powder It is a technical feature to do.

According to the green pepper powder and its manufacturing method according to the present invention, the green pepper powder and its production are used for cooking and processing various peppers as a high-quality spice material of the raw materials taking advantage of the food characteristics of green pepper, both consumers and producers in terms of high added value of food ingredients It is an invention that can provide breakthrough manufacturing technology for ingredients that can benefit consumers and improve their taste.

1 is a manufacturing process showing an embodiment of the present invention

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

Hereinafter, Figure 1 is a green pepper powder manufacturing process of the present invention, the first step is removing the stem of the sample (foot pepper), the second step is to cut the green pepper in the pepper length direction 1 ~ 1.5 centimeters, the first step is removed, the second step The third step is washing the cut green pepper three times in tap water and then immersing the cut green pepper in seawater, vinegar mixture and then removing the red pepper seeds while washing again in tap water, the fourth step is the third inside the silicon coated paper bag The red pepper seed is removed from the red pepper pepper in a certain amount to put a certain amount of fermentation step at 4 ℃ 5 days 10 ℃ 5 days, step 5 freeze-dried ripe green pepper, step 6 vacuum dried green pepper Grinding step for 10 minutes, the seventh step is spraying chitosan and vegetable wax extract on ground green pepper powder for 1 minute, the eighth step is chitosan and vegetable wax Further comprising: a low-temperature drying chulmul processed green pepper powder, a ninth step will be described in detail through his construction and operation as green pepper powder production process including a packaging and product phase as follows.

(1) removing the stem of the sample (green pepper)

In this step, green pepper (Gyeongbuk nutrition, 2016) was purchased and artificially removed the stem.

(2) cutting green pepper

The green peppers with the nipples removed were cut lengthwise to 1-1.5 centimeters.

(3) dipping and washing in seawater and vinegar mixture

Wash the green pepper of (2) three times in tap water, and then mixed with 90% by weight of seawater (Gyeongbuk Yeongdeok), 10% by weight of vinegar (brown rice vinegar, Ottogi) and then cut the green pepper into the mixture ripened for 7 days at 4 ℃ 0.5 (30 Min) ~ 2 hours after immersion again washed three times in tap water to remove the pepper seeds together.

(4) ripening step

100 g of red pepper seeds removed from red pepper seeds in (3) was coated on a silicon coated paper (Samwon Corporation, Korea) and then aged at 5 ° C. for 5 days and 5 days at 10 ° C. for sealing.

(5) drying step

Aged green pepper was used by freeze drying.

(6) grind step

 The dried green pepper was ground for 10 minutes using a vacuum mixer (Hansem blender, HAF-HB300).

(7) spray treatment step

 The green pepper powder was mixed with 0 to 80% by weight of chitosan and 20 to 100% by weight of vegetable wax extract, and then sprayed into green pepper powder twice for 1 minute with 10% by weight of the mixture and 90% by weight of distilled water as the final mixture.

(8) low temperature drying step

 The green pepper powder treated with chitosan and vegetable wax mixture extract was dried at 40 ° C. for 120 hours using a low temperature dryer (only system, Korea).

(9) Packing and product step

Packaging and commercializing the green pepper powder dried in the (8).

Hereinafter, preferred embodiments of the present invention with reference to the drawings are as follows.

(1) Green pepper powder sensory evaluation according to the green pepper immersion time in the mixture (vinegar + sea water).

In the present invention, the green pepper powder sensory evaluation according to the green pepper immersion time in the mixture (vinegar + seawater) is shown in Table 1.

 1) The value given is three times the average value, the five-point method by the sensory testers (10) (1-very bad, 2-bad, 3-normal, 4-good, 5-very good)

① sensory test

     Referring to Table 1, sensory evaluation was performed by ten well-trained panelists who used color, fragrance, and overall palatability in a five-point intensity method (very weak: one weak, two: moderate; three: strong: 4 Points, very strong: 5 points).

② Green pepper powder sensory evaluation results according to green pepper immersion time in the mixture (vinegar + seawater)

     Referring to Table 1, immersion time was the best in color, fragrance and overall preference.

(2) green pepper powder sensory evaluation according to ripening the cut green pepper in a silicon coated paper bag.

In the present invention, green pepper powder sensory evaluation according to the ripening time of cut green pepper in a silicon coated paper bag is shown in Table 2.

 1) The value given is three times the average value, the five-point method by the sensory testers (10) (1-very bad, 2-bad, 3-normal, 4-good, 5-very good)

① sensory test

     Referring to Table 2, the sensory test was performed by 10 well trained panelists to determine the color, fragrance, and overall palatability by the 5-point intensity method (very weak: 1 weak, 2: normal: 3, strong: 4 Points, very strong: 5 points).

② Sensory evaluation results of green pepper powder according to ripening time of cut green pepper in silicon coated paper bag

     Referring to Table 2, the best ripening time was 10 days in color, flavor, and overall acceptability.

(3) Example of sensory evaluation of green pepper powder treated according to the mixing ratio of chitosan and vegetable wax extract.

In the present invention, the green pepper powder sensory evaluation measured according to the chitosan and vegetable wax extract mixing ratio is shown in Table 3.

 1) The value given is three times the average value, the five-point method by the sensory testers (10) (1-very bad, 2-bad, 3-normal, 4-good, 5-very good)

① sensory test

     Referring to Table 3, the sensory test was performed by ten well-trained panelists to determine the color, fragrance, and overall preference of the five-point intensity method (very weak: 1 weak, 2: moderate, 3: strong: 4 Points, very strong: 5 points).

② Sensory Evaluation of Green Pepper Powder Treated According to the Mixing Ratio of Chitosan and Vegetable Wax Extracts

Referring to Table 3, the chitosan powder and vegetable wax extract mixing ratio of 20: 80 wt% was the best in color, aroma, and overall acceptability.

Claims (5)

In the manufacturing method of green pepper powder,
The first step is to remove the tap of the green pepper;
The second step is the step of cutting the pepper in the longitudinal direction of 1 ~ 1.5 centimeters green pepper was removed from the tap;
The third step is washing the cut green pepper in tap water three times and then immersing the cut green pepper in seawater, vinegar mixture and then removing the red pepper seeds while washing in tap water again;
The fourth step is to put the green pepper seed pepper was removed in the third step in a paper bag coated with a silicon inside and then aged for 5 days at 10 ℃ 5 days at 4 ℃ after sealing;
The fifth step is to freeze-dried the mature green pepper;
The sixth step is to go to the dried green pepper for 10 minutes using a vacuum mixer;
The seventh step is spraying chitosan and vegetable wax extract on the ground green pepper powder;
Eighth step is the step of drying the chitosan and vegetable wax extract green pepper powder at low temperature;
The ninth step is a packaging and product step; Green pepper powder manufacturing method characterized in that consisting of.
The method of claim 1,
In the third step, the cut green pepper was washed three times in tap water, and then mixed with 90% by weight of seawater and 10% by weight of vinegar, and soaking the cut green pepper in a mixture aged at 7 ° C. for 7 days at 0.5 ° C. for 2 hours and then again in tap water. Green pepper powder manufacturing method characterized in that the red pepper seeds are removed together while washing.
The method of claim 1,
The fourth step is a green pepper powder manufacturing method, characterized in that the fermented red pepper seeds 100g of the red pepper seeds removed in the third step on a silicon-coated paper inside and then aged at 4 ℃ for 5 days, 10 days at 10 ℃.
The method of claim 1,
The seventh step is mixed with 0 ~ 80% by weight of chitosan, 20 ~ 100% by weight of vegetable wax extract to ground green pepper powder, 10% by weight of the mixture and 90% by weight of distilled water as a final mixture sprayed twice a minute to green pepper powder Green pepper powder manufacturing method characterized in that.
Green pepper powder comprising the manufacturing method of any one of claims 1 to 4.

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