KR102049934B1 - Method for manufacturing seasoned-dried slices of seasoning in pepper soaking in soy sauce fermented extracts of platycodon grandiflorum as active ingredient - Google Patents

Abstract

The present invention relates to a seasoned-pickled chili pepper comprising a fermented balloon flower extract as an active ingredient, which promotes high-quality products along with health promotion by a herbal fermentation extract, and uses a herbal fermented balloon flower extract as an active ingredient to improve the flavor of pickled chili pepper and lengthen the storage period of the pickled chili pepper by antibacterial activity and to a manufacturing method thereof. The seasoned-pickled chili pepper is manufactured by evenly mixing 60 to 80 parts by weight of the pickled chili pepper, 5 to 10 parts by weight of garlic, 0.5 to 3.0 parts by weight of sesame seeds, 2 to 10 parts by weight of chili pepper powder, 2 to 10 parts by weight of oligosaccharides, 2 to 10 parts by weight of fish sauce, and 5 to 15 parts by weight of a balloon flower extract.

Description

Seasoned-dried slices of seasoning in pepper soaking in soy sauce fermented extracts of platycodon grandiflorum as active ingredient}

The present invention relates to the seasoning of pepper paste seasoned with bellflower fermented extract used as a herbal product or herbal medicine as an active ingredient, and a method for manufacturing the same. The flavor of the paper is improved and the shelf life is extended.

In general, Platycodon grandiflorum (Gilyeong) is an alkaline food that is rich in sugar, calcium, and iron, and scientific analysis shows that arachisnic saponin, which tastes arine, acts on the respiratory and circulatory organs to help protect the neck and bronchus. give. Traditional Chinese medicine has been used as a medicine to stop phlegm and cough. Similar to ginseng roots, the bellflower roots are soaked in spring or autumn and dried in the sun for edible or medicinal use. The taste is spicy and bitter, especially the taste of arine taste is flat, and it acts on the lungs to stop coughing and eliminate phlegm. Cough, phlegm, nasal congestion, asthma, bronchitis, sore throat, headache, etc.

The major pharmacological component of the bellflower was found to be triterpenoid-based saponin, which is effective in reducing phlegm by increasing bronchial secretion. Saponin, which is observed only in bellflower, is known to have various pharmacological effects such as sedation, antipyretic, analgesic, antitussive, expectorant, hypoglycemic, cholesterol metabolism improvement, anticholine, anticancer and gastric acid distribution. In addition, it is known to be effective in drainage, expectorant, tonsillitis, cough, purulent boil, asthma and pleurisy as an expectorant of pulmonary tuberculosis.It is said that it is good to use it as a medicine instead of expensive ginseng.

However, despite the above pharmacological effects, the bellflower is difficult to store for a long time and should be taken immediately after being collected. In this case, there was a problem of rejection when ingested due to the characteristic smell and the arine taste or stiff taste of the bellflower itself.

On the other hand, the present inventors while studying the traditional foods related to herbal medicine, when the bellflower extract fermented and extracted from the root of the bellflower is applied to seasoning pepper pepper seasoning, the taste, aroma and color of the pepper paste seasoning is improved The present invention was completed by confirming that it is conducive to health, and the shelf life is more than two times longer.

Republic of Korea Patent Publication No. 10-1874330 (Invention name: Method for manufacturing fermented vinegar using bellflower, 2018. 07. 05. Patent notification) Republic of Korea Patent Publication No. 10-2011-0088317 (Invention name: manufacturing method of bellflower fermented wine, 2011. 08. 03. Patent Publication)

The present invention aims to enhance the quality of the product along with the health of bellflower extract, which is a herbal product, and improves the flavor of pepper paper, and seasoning with bell pepper fermented extract as an active ingredient to increase the shelf life by antimicrobial activity and its manufacturing method. The purpose is to provide.

In the present invention, the method of preparing pepper seasoning seasoned with bellflower fermented extract as an active ingredient, a) preparing red pepper and mixed soy sauce and sauce, and b) washing the selected pepper in clean water to remain on the surface of the pepper Removing foreign substances, odors and residues; c) removing moisture from the washed pepper surface; d) forming a plurality of through holes in the dried skin of the pepper, Cutting into mm size, and e) putting the red pepper in the ripening container and then filling the mixed soy sauce boiled for 2-5 minutes at 100-130 ° C in a ripening container and ripening it for 6-24 months in a ripening room at 0-10 ° C. Obtaining and f) seasoning the seasoned pepper sauce containing ripened pepper paste and bellflower extract, and g) seasoning the seasoned pepper paste seasoning with a predetermined weight and vacuum-packing it with sanitary wrapping paper. Step h) Fear sheet of wrapping paper from the sanitary water in 85 ℃ ± 3 ℃ and a step of hot-water sterilization for 10 ~ 20 minutes.

In the f) in the impregnation step, 60 to 80 parts by weight of pepper paper, 5 to 10 parts by weight of garlic, 0.5 to 3.0 parts by weight of sesame seeds, 2 to 10 parts by weight of red pepper powder, 2 to 10 parts by weight of oligosaccharides, fish sauce 2 to 10 parts by weight, and 5 to 15 parts by weight of bellflower extract evenly mixed to obtain pepper sauce seasoning seasoned with bellflower fermented extract as an active ingredient.

In the e) ripening step, the pepper paste, 10 to 20 parts by weight of mixed soy sauce, 5 to 15 parts by weight of sugar, 3 to 8 parts by weight of vinegar and 5 to 15 parts by weight of purified water, etc., based on the total weight part, etc. Boil at ~ 130 ℃ for 2 ~ 5 minutes and pour it into 50 ~ 70 parts by weight of Nocturnal weights which have a hole of predetermined size or cut into 5 ~ 10mm size so that mixed soy sauce can penetrate into Nok AD. Can be obtained by aging in the refrigerator for 6 to 24 months.

Seasoned pepper paste seasoned with bellflower fermented extract prepared by each step as an active ingredient can be obtained.

The pepper seasoning seasoned with pepper, 60 to 80 parts by weight, 5 to 10 parts by weight of garlic, 0.5 to 3.0 parts by weight of sesame seeds, 2 to 10 parts by weight of red pepper powder, 2 to 10 parts by weight of oligosaccharides, fish sauce 2-10 weight part and 5-15 weight part of bellflower extract.

The seasoning of pepper paste seasoning of the present invention is prepared by mixing the seasoning sauce containing pepper paste and bellflower extract aged in soy sauce, so the flavor is much deeper and tastes better than normal pepper paste. There is an effect that can be used to boost the side dishes.

The present invention is excellent in functionality by reinforcing the composite functional material, natural product and bellflower extract which is a herbal material is added to increase the taste, flavor and functionality of seasoned pepper pepper seasoning, the bellflower extract is GRAS (Generally recognized as safe, experience Highly safe fermented food materials are produced by the strains of Choptobacilli (or Choptobacilli and Lactobacillus) and Bacillus subtilis, which are judged to be safe when they have been evaluated by the trained and trained experts under the intended conditions of use. It is possible to produce.

The present invention contains a large amount of GABA generated from lactic acid bacteria to enhance the functionality, lactic acid bacteria, Bacillus subtilis is enhanced, it is possible to develop a premium premium seasoning that is differentiated from the existing seasonings.

The present invention has the effect that can be used as a raw material of the functional beverage fortified in the intestinal useful microorganisms (probiotic) by lactic acid bacteria or lactic acid bacteria (probiotic), Bacillus subtilis, oligosaccharides.

According to the present invention, the flavor of chili pepper seasoning is improved by the bellflower fermentation extract of bellflower fermentation, and the number of viable cells is increased, and the shelf life is improved by more than two times, and natural products and herbal ingredients are added to increase taste, flavor, and functionality. .

In accordance with the present invention, the product quality is enhanced along with the health promotion by the extract of bellflower extract, which is a herbal fermentation extract, and the storage period of the seasoning of pepper paste seasoning is 2, even though the preservatives are not used due to the improvement of the flavor of red pepper and antibacterial activity of bellflower. It is more than twice as long.

The present invention has the effect of improving the texture of the pepper paste seasoning-free color by the action of natural anthocyanin pigment and oligosaccharide of bellflower.

The present invention has an effect that can be utilized as a side dish that enhances the taste because the flavor of red pepper is deepened and taste is improved by bellflower extract

In the present invention, the red pepper is softened by seasoning and water mixing, which is easy to chew and crushed when ingested, and the seasoning penetrates into the inside of the red pepper, and evenly penetrates into the surface and inside of the red pepper skin to improve the overall taste of the seasoned pepper paste. There is.

The present invention maximizes the flavor (peptides, amino acids) by the useful lactic acid bacteria (or Lactobacillus and lactic acid bacteria) and Bacillus subtilis produced from bellflower extract, the flavor of red pepper is enhanced by the flavor of bell pepper by the extract of bellflower extract which is herbal There is an effect that disappears or almost disappears.

The present invention does not have the unique fishy smell of fish sauce, the aroma of the herbal material is reinforced, contains a large amount of GABA generated from lactic acid bacteria to enhance the functionality, it is possible to develop a premium premium seasoning or seasoning to differentiate from the existing seasoning, kimchi It is a very useful invention that has the effect of being used in various products such as seasoning, seasoned rice, kimchi sauce for Bossam.

1 is a process diagram showing an example of the present invention.
2: Sensory experiment result graph shown as an example of the present invention.

Hereinafter, exemplary embodiments of the present invention will be described in detail. In describing the embodiments of the present invention, a detailed description of related well-known configurations and functions will be omitted so as not to obscure the subject matter of the present invention.

Example according to the seasoning and pepper preparation seasoned with bellflower fermentation extract as an active ingredient in the present invention is as follows, Figure 1 is an exemplary view of the process, Figure 2 is a sensory evaluation.

One. Material Preparation Step (S1 Step)

Prepare chili pepper, which is the main ingredient, and seasoned sauce, which is mixed soy sauce and subsidiary ingredients. The seasoning sauce is prepared with garlic, sesame seeds, red pepper powder, oligosaccharides, fish sauce, bellflower extract which is a fermentation extract of bellflower root.

The pepper is selected by fresh rust ad, or fresh rust ad and fresh Cheongyang pepper, and the selected Nok ad and Cheongyang pepper can be mixed in a predetermined ratio. For example, the mixing ratio of Nok ad and Cheongyang pepper may be 8: 2 ~ 9: 1.

In the present invention, when a predetermined amount of Cheongyang pepper is mixed with green advertisement, the astringent taste of Cheongyang pepper is mixed, and may be mixed with rice and eaten, or may be utilized to match the seasoning of soup or noodles.

The green ad and / or Cheongyang pepper is harvested in June-October, which is in season, so the green pepper is added in a fresh state suitable for pickling with little change in overtype and extremely excellent gloss.

The rust ad is rich in vitamin C, a lot of mineral nutrients such as vitamin A is excellent in antioxidant activity. Cheongyang pepper is a yearly herb of the eggplant family and contains a large amount of capsaicin, which has a strong spicy taste and thick skin, so that the taste remains unchanged even after eating for a long time. The season is from June to November. In addition, Cheongyang pepper contains more vitamin C than regular pepper, which helps to strengthen immunity, relieve fatigue, and cope with skin. Capsaicin is also good for digestion. It is also an effective food for preventing vascular diseases.

The garlic is chopped or crushed to a size before and after the peeled whole garlic 5mm, garlic's irritant component is 15 times the sterilizing power of carbonic acid. It also promotes blood circulation and is good for sweating, diuresis, sterilization, coldness, anemia and hypotension.

The sesame seeds are roasted and not ground whole sesame seeds, and the flavor is strong, so even if a small amount is used, the flavor is good enough.

The bellflower extract is a fermented extract of bellflower and produces a large amount of GABA, a functional substance, through the fermentation of lactic acid from the root of bellflower. That is, the bellflower root and sugar are mixed at a weight ratio of 1: 0.5 to 1: 1.5, and prepared by fermenting sufficiently low temperature fermentation at 1 to 20 ° C. for 6 to 24 months. And it may be used by sieving bellflower from the bellflower extract fermented at low temperature, or may be used as it is without sieving. There are a large amount of enzymes beneficial to the human body in these bellflower extract, especially the lactic acid bacteria (or lactobacillus and lactic acid bacteria), and contains a large amount of GABA generated from Bacillus subtilis to enhance the functionality. The lactic acid bacteria, Bacillus subtilis inhibits the growth of harmful bacteria, and the retention is improved more than two times. In addition, due to the deep flavor of bellflower, the sensory preference is increased, the overall color of the chili pepper seasoning is also increased to improve the texture.

2. Screening wash step (S2 step)

Selected fresh peppers are washed in clean water to remove foreign substances, odors and residues (pesticides, growth promoters, etc.) remaining on the pepper surface.

The sesame seeds are likewise washed or washed in running water.

3. Dehydration stage (S3 stage)

The washed red pepper is placed on a rice tray for 20 to 50 minutes and dehydrated naturally to remove the moisture (moisture) on the surface of the skin so that it can be matured with mixed soy sauce. Of course, you can also wipe the pepper surface with a cloth to remove moisture.

Sesame seeds are also placed on a rice tray for 20 to 50 minutes, naturally dehydrated to remove excess moisture to maintain proper moisture for seasoning (mixing).

4. Pepper cutting and / or hole drilling (forming) step (step S4)

Using a needle (sanitary needle, sterilized needle, etc.), 6 to 20 through holes are formed (punctured) in the skin part of the dried (dehydrated) pepper, and the mixed soy sauce is mixed with the inside of the pepper. So that it can be soaked well, or cut the pepper into 5 ~ 10 mm size so that mixed soy sauce can be soaked and mixed.

The pepper is formed by a needle or the like a plurality of holes of a predetermined size and spacing is cut to a size of 5 ~ 10mm, so that the mixed soy sauce and seasoning sauce is well penetrated, it is prevented from splashing moisture (spice) when chewing pepper.

5. Ripening step (S5 step)

Put the pepper cut and / or perforated into the ripening container, then fill the ripening container with the mixed soy sauce boiled at 100 ~ 130 ℃ for 2 ~ 5 minutes so that the pepper is sufficiently submerged, and then seal (or vacuum) the ripening container. 6 to 24 months in a maturing room at 0 ~ 10 ℃ to obtain the pepper paste pickled in soy sauce.

The mixed soy sauce is a soy sauce in the form of a mixture of soy sauce and flavored soy sauce, the deep taste of the mixed soy sauce is heated, and also the microorganisms remaining in the red pepper and microorganisms remaining in the non-heated mixed soy sauce and ripening container The remaining microorganisms are sterilized to remove abnormal fermentation or abnormal ripening factors.

In the case of the pepper cut to the size of 5 ~ 10㎜ above, the mixed soy sauce easily penetrates or touches the inside of the pepper, so the ripening time is short as 6 to 10 months, and in the case of peppers having 6 to 20 through holes, Penetrating into the pepper or the degree of contact falls so that aged 15 to 24 months enough to obtain a soy sauce pickled pepper paper, in the present invention is used to pick out only enough peppers ripened by soy sauce pickled.

In another embodiment of the aging step, 10 to 20 parts by weight of mixed soy sauce, 5 to 15 parts by weight of sugar, 3 to 8 parts by weight of vinegar and 5 to 15 parts by weight of purified water, based on the total weight part, such as a frying pan or steamer 100 to 130 Boil at 2 ° C. for 5 to 5 minutes, and then a plurality of holes of a predetermined size are formed (plurally) or 50 ~ 70 parts by weight of green pepper and / or cheongyang pepper, which are cut into 5-10 mm sizes, and mixed soy sauce is mixed with green pepper and / or It is also possible to make pepper paper by infiltrating into the Cheongyang pepper and then aging for 6 to 24 months in a refrigerator at 0 ~ 10 ℃.

The soy sauce refers to soy sauce that has been thickened for a long time, also known as jinjang (陳 醬) or jingamjang (陳 甘 醬). Depending on the concentration, it can be classified into various types, soy sauce soaked for more than 5 years is called soy sauce, 3-4 years soy sauce is called middle soy sauce, 1-2 years soy sauce is called thin soy sauce. Since soy sauce is evaporated according to the number of years of old water and salts are supersaturated to form salt crystals, the soy sauce is changed every year, soaking the soy sauce to remove the salt crystals, increasing the color and sweetness to improve taste and color. It may contain kelp, black beans, and jujube when the soy sauce is weighed.

The soy sauce is a soy sauce made by concentrating seafood in conventional soy sauce, and is a natural seasoning that can be used for any dish such as soup, stewed foods and sauce. For example, 30 to 50 parts by weight of soy sauce, 0.5 to 5 parts by weight of kelp, 1 to 10 parts of green onions, 10 to 20 parts by weight of mirim, 0.5 to 5 parts of shiitake mushrooms, and soy sauce Put 30 ~ 50 parts by weight, boil 2 ~ 5 minutes at 110 ~ 130 ℃, take out kelp, boil additionally for 8 ~ 15 minutes at 100 ~ 110 ℃, and cool 20 ~ 40 minutes in 0 ~ 10 ℃ refrigerator. And the soy sauce may be mixed soy sauce mixed in a ratio of 3: 7-7: 3 and properly diluted with water.

In the present invention, the ripening period is long due to low temperature aging, but the growth of unnecessary spawns and microorganisms is suppressed, and the sugars decrease, and the enzymes beneficial to the body are increased.

6. Seasoning seasoning (seasoning step) (S6 step)

It is a process of mixing aged red pepper paste and seasoning sauce.

In other words, aged pepper paste and seasoning sauce are mixed evenly in an appropriate ratio using a mixer (mixer, blender, etc.) in the processing room around 20 ° C, and seasoning sauce penetrates inside through the hole formed in the pepper paste and pepper paste. This step is to be absorbed into the skin.

The red pepper paper is only pickled red pepper soy sauce (except for mixed soy sauce), the length of the pepper paper (long pepper formed holes) to cut into 5 ~ 10 mm size so that you can enter a bite when eating.

The impregnation process includes 60 to 80 parts by weight of red pepper paste, 5 to 10 parts by weight of garlic, 0.5 to 3.0 parts by weight of sesame seeds, 2 to 10 parts by weight of red pepper powder, 2 to 10 parts by weight of oligosaccharides, and 2 to 10 fish sauce. By weight and 5 to 15 parts by weight of bellflower extract in a mixer (mixer, blender) and evenly mixed to obtain pepper sauce seasoning.

The seasoning sauce evenly mixed in the above may be mixed with pepper paper, or may be mixed all at once.

Mixed seasoned pepper sauce seasoned with 50 ~ 70% solids and 50 ~ 30% moisture.

The pepper paper is in a clean state in the washing process and seasoned sauce penetrates into the pepper through a plurality of holes formed through the skin, or a cut portion cut to a size of 5 to 10 mm, and the sauce is brought into contact with and penetrated to the surface. The shelf life of red pepper paper is longer than twice as long without the use of a lamp.

The red pepper paper is matured and seasoned with mixed soy sauce and has a deep flavor and good taste. It can be used as a material in gimbap, bibimbap that mixes rice, and a side dish that enhances the taste, and it has a crispy texture and sour, sweet and spicy. It's a side dish with the right balance.

The seasoning sauce penetrates into the inside of red pepper and is absorbed into the skin, so that the pH is weakly alkaline to prevent acidification of the human body.

The fish sauce has an appropriate salinity to improve the shelf life and reduce the spicy taste of pepper paper, seasonings, such as fish sauce soaked or mixed with pepper, seasoning of pepper sauce seasoning is better.

The fish sauce is more preferably used to improve the taste of pepper paste seasoning seasoned with canary fish sauce or anchovy fish sauce with high amino acid nitrogen content, and also has the effect of increasing the content of minerals as well as reducing the pungent taste of red pepper paste.

When the content of the bellflower extract is too small, the effect of improving the preservation and flavor enhancement due to the bellflower extract becomes insignificant, and when the excess is excessive, the overall taste of the seasoned radish pepper paste is reduced due to the strong flavor and bitter taste of the bellflower. Mixing is suitably in the range of 15 parts by weight.

In the present invention, the type and amount of seasoning sauce is selected in consideration of flavor and preservation, but is not necessarily limited, it is a matter of course that the mixing amount of the seasoning material can be appropriately added or subtracted according to the taste of the intake.

Pepper paste seasoning of the present invention has the advantage that the texture is smooth and bitter taste is removed, storage and taste is improved, and the preservation and flavor of pepper paste seasoned with fermented enzymes (lactic acid bacteria, Bacillus subtilis, lactic acid bacteria, etc.) in bellflower extract Is improved, of course, to help maintain the health of the intake.

In addition, since the salt salt of a salt salt is used rather than salted fish, storage property does not fall.

7. Weighing and Packing Steps (S7 Steps)

In this step, the seasoned pepper paste seasoning is weighed and packed.

Packaging can be divided into single packaging or inner packaging and outer packaging.

In the case of inner packaging, the pepper paste seasoning is weighed and vacuum-packed in a sanitary packaging (such as a retort pouch) printed with a product name and a product specification (specification).

In the case of external packaging, the seasoning and vacuum packaging of pepper paste seasoned in hygienic packaging can be weighed and vacuum-packed in a sanitary can with a product name and product specification printed on it.

Examples of the measuring unit include 20g, 50g, 100g, 200g, 500g, 1,000g, 2,000g, 3,000g and the like.

8. Sterilization stage (S8 stage)

After weighing and packaging, that is, the sanitized packaged pepper paste seasoning is sterilized by hot water sterilization for 10-20 minutes in water at 85 ° C ± 3 ° C.

9. Metal detection step (S9 step)

The pepper sauce seasoning is passed through the weighing and wrapped hygienic packaging paper through a metal detector to detect whether the metal (or metal component) is contained therein. If the metal is detected, it is treated as defective and the metal is not detected. The goods are stored in refrigerated and shipped or packed in sanitary cans for external packaging.

10. Box packing step (S10 step)

If there is no metal detection in the detection process, the outer packaged hygienic packaging or crispy cans are packed in a predetermined number in a packing box and packed for easy movement and storage.

11. Refrigerated Storage and Shipping (S11)

In the process of refrigerated storage and delivery / shipping in the refrigerator (refrigeration room) at 0 ~ 10 ℃, when shipped to the packaging and the product stored in the refrigerator can be used refrigeration tower below 10 ℃.

The garlic is crushed or chopped to a size of about 5㎜ to remove the peeled garlic is not only good to eat and mix, but also protein, fat, calcium, iron, niacin, vitamin B1, vitamin B2, vitamin C, etc. It contains a large amount of beneficial ingredients, which promotes metabolism, and is effective in fatigue recovery, tonic effect, and hepatic function, and as an improvement in abnormal metabolism, it is effective in diabetes, neuralgia, gastric ulcer, anticancer action, hepatitis, In addition, it is effective in promoting blood circulation, nerve stabilizing effect, parasite control and virus infection prevention, which is beneficial to health.

And the allicin ingredient in garlic is the main ingredient of garlic's unique smell and medicinal effects, such as antibacterial action and high blood pressure and blood circulation improvement, and useful action, and promote the secretion of insulin to prevent diabetes and excellent anti-cancer effect.

In addition to the strong bactericidal and antibacterial action of allicin, which has a pungent taste and odor due to the enzyme action of allinase, it is also involved in blood circulation, digestion, diabetes, and cancer prevention. It has the effect of increasing the effect even more. In addition, allicin dilates blood vessels, facilitates blood circulation, promotes digestion, helps secrete insulin, and is effective for diabetes.

In addition, when allicin combines with vitamin B1 (thiamine), it becomes alithiamine, which is not destroyed by any bacteria in the intestine but is absorbed well and plays an important role in decomposing carbohydrates to make energy.

The sesame seeds have a strong savory flavor and have a sufficient taste even when used in small amounts, and have higher unsaturated fatty acids than other cooking oils, thereby lowering cholesterol in the blood, and include vitamin B1, B2, iron, calcium, and sesamol, which is a unique ingredient of sesame seeds. It has an antioxidant effect, and the lecithin in sesame is a substance that makes up the brain, heart, and liver. It activates brain activity and is effective in preventing atherosclerosis and hypertension. In addition, it promotes bone growth, is effective in thyroid function, and is effective in controlling blood sugar, stroke, hair loss and aging. In the present invention, the chewiness of pepper paste seasoning is improved and aroma and flavor are added.

The red pepper and red pepper powder are rich in crude fat, crude fiber, glucose, sucrose and other sugars and amino acids, minerals, vitamin C, carotenoids and the like, and contribute to the sensory quality of food capstantine, beta carotene, capso It contains pigment components such as rubin, flavor components such as alkyl methoxy pyrazine, and spicy components such as capsaicin and dehydro capsaicin. Recently, diabetic neuropathy, arthritis, neuralgia after herpes zoster, skin psoriasis, etc. It is reported to be effective in the treatment of various diseases, which is good for health.

The oligosaccharides are functional sugars produced by the synthesis of enzymes for the purpose of improving health defects of sugars, maltose and the like which are conventional sweeteners, and have excellent physiological functions and physicochemical properties. It is also used as a sugar substitute because it has sweetness, but its physiological characteristics are different, and it also has non-fermentation, moisturizing properties, resistance to hygroscopicity, permeability, cooling, impairing water activity, replenishing taste, and preventing discoloration. It is effective.

In addition, oligosaccharides improve the intestinal health, as well as improving the color of pepper paste seasoned with low-calorie substances. In addition, the intake of oligosaccharides improves the growth of bifidus bacteria, reduces the growth of harmful bacteria, and improves diarrhea and constipation, reduces the production of toxic metabolites of harmful bacteria, reduces blood cholesterol levels, and hyperlipidemia. It lowers the patient's blood pressure, contributing to good health.

In particular, chitooligosaccharides inhibit the absorption of fatty acids to regulate blood cholesterol, and as a biologically active substance increases the body's immunity. In addition, chitooligosaccharides have an antimicrobial action that inhibits microorganisms by binding to the cell membrane. In addition, chitooligosaccharides are known to help suppress blood pressure rise, control blood sugar, anticancer activity, and excrete heavy metals in the body.

The aekjeot is fermented using salt as a bedding source and is the same as salted fish in the method, but is distinguished in the ripening period. Unlike conventional salted fermented fish fermented 2-3 months, the raw material is not completely decomposed, and it is extended for 6-24 months to prolong the storage period. It is made by filtration and, unlike salted fish, fish sauce is used as spice sauce, which improves the taste and aroma of hot pepper seasoning.

Examples of the fish sauce include canary fish sauce and anchovy fish sauce, and the canary fish sauce has a bitter taste that is intrinsic and has a light and light taste.It also increases freshness and promotes ripening, as well as vitamin B1, vitamin B2, amino acids and unsaturated fatty acids. It contains a lot.

Lactobacillus, which is contained in the bellflower fermentation extract, is a kind of lactic acid bacteria that can grow more than 1,000 times without dying at gastric acid (pH2.5) and body temperature (36.5 ℃) and help health. It increases the texture, and the flavor of red pepper is improved by bellflower, and the storage period of red pepper is extended by antibacterial activity of bellflower.

The main pharmacological component of the bellflower is triterpenoid (triterpenoid) -based saponin (saponin) in animal experiments, antitussive, expectorant action, central nervous inhibitory action (sedative, analgesic, antipyretic effect), anti-inflammatory action against acute inflammation, It has been shown to have anti-ulcer and gastric secretion inhibitory effect, dilate blood vessels to lower blood pressure, lower blood sugar, lower blood sugar, improve cholesterol metabolism, etc. In addition, hot water and ethanol extract of bellflower inhibits fungal apratoxin, The inulin fraction has been shown to have potent antitumor efficacy against phagocytosis and solid and ascites cancers, and thus, it is conducive to health by mixing with red pepper seasoning.

The pepper paste of the present invention is smooth and easy to chew because the skin is softened by aging and seasoning sauce, and is filled with seasoning sauce (without sauce) soaked inside the pepper and soaked evenly with the skin to further taste the seasoning of pepper sauce. Is improved.

The present invention is to promote the quality of the product along with the health promotion by herbal fermentation bellflower extract, and the storage period of the seasoning of pepper paste seasonings more than two times even if the preservatives are not used due to the antibacterial activity of bellflower with flavor improvement of the bell pepper do.

According to the present invention, the spicy taste of red pepper is reduced by bellflower and condiments, and the color of the red pepper condiments is excellent by the action of bellflower extract and oligosaccharides, which increases the texture, and the flavor of red pepper condiments is deep and delicious. This is good and can be used for side dishes that will enhance your taste buds.

The oligosaccharides are generally not absorbed in the small intestine, but are absorbed in the large intestine. In addition, the large intestine combines with the fibers to adsorb waste products and discharge them out of the body, as well as to purify the blood. Proliferation not only improves the environment of the colon, but also has anti-cancer, allergic, tonic and diabetic and arteriosclerosis effects.

The present invention can be used as a functional food raw material fortified in intestinal useful microorganisms (probiotic) by lactic acid bacteria or lactic acid bacteria (probiotic) and oligosaccharides produced from bellflower extract. The intestinal useful microorganisms (probiotic), like oligosaccharides (oligosaccharides) is a component that can not be digested by humans, but helps the growth or activity of intestinal microorganisms. Indigestible but functional substances and / or foods necessary for promoting digestion.

The present invention can maximize the savory taste (peptide, amino acid) of seasoned pepper pepper seasoning using useful lactic acid bacteria and Bacillus subtilis produced in bellflower extract, no fishy flavor and enhanced flavor and color by the bellflower herbal ingredients, complex functionalities It is excellent in functionality due to the strengthening of materials, and natural products and herbal ingredients are added to enhance the taste, flavor and functionality of seasoned pepper sauce.

In addition, the present invention contains a large amount of GABA generated from lactic acid bacteria, so the functionality is enhanced, it is possible to develop a premium premium spice differentiated from the existing spice, probiotic, prebiotic in addition to spice sauce, seasonings of functional foods It can be used as a raw material, enabling the development of high quality food.

The present invention is a product with increased taste, flavor, and functionality by the addition of natural products and herbal ingredients can develop differentiated seasonings reinforced with lactic acid bacteria, Bacillus subtilis. It contains a large amount of GABA generated to enhance its functionality.

In addition, the present invention is capable of developing a premium premium seasoning differentiated from the existing seasoning, and can be used in a variety of foods, such as kimchi seasoning, as well as kimchi seasoning for supplementary food, it is possible to enhance the food.

The present invention is a health fermentation spice containing anti-obesity, immune enhancement, and natural fermentation medicinal ingredients such as GABA, γ-PGA to help the health is added to improve immune, bone health, liver function, etc. It works.

The present invention is packed in a pouch, so that it is convenient to carry and open and enjoy when needed, and can be enjoyed comfortably.

Experimental Example: Preference Sensory Test

In the present invention, without splicing pepper paste seasoning (control) without the conventional pepper paste seasoning (control) marketed to 20 adult men and women (with vacuum packaging and stored in refrigerated conditions for 30 days) and Sensory evaluation on palatability was performed. Twenty sensory test personnel were allowed to tasting the control and the seasoned pepper paste seasoned according to the examples, respectively, and then the five-point scale method was used for color selection, sweetness, salty taste, sourness, viscosity, aroma, aftertaste, and total preference. Very good, 4: good, 3: normal, 2: bad, 1: very bad), the palatability sensory evaluation was as shown in Table 1 and FIG.

Item Color sweetness Salty Sour taste Viscosity incense aftertaste Full symbol Toss with existing pepper sauce 4.0 4.5 4.5 4.0 4.0 3.5 3.3 3.9 Seasoned pepper paste seasoning of the present invention 4.5 3.5 3.0 3.0 4.5 5.0 4.5 4.0

Looking at the results of Table 1, the pepper sauce seasoning of the present invention can be seen that the color taste, viscosity, aroma, aftertaste is all higher than the conventional pepper paste seasoning, so as to increase the texture, sweet, salty, sour taste It can be seen that the seasoning of pepper paste seasoning is less than that of chili sauce seasoning.

The present invention is estimated to have received high evaluation while seasoning including bellflower extract, which is a bellflower fermentation extract, penetrates into the inside of red pepper paper and penetrates into the skin.

On the other hand, red pepper is not only spicy but also allows for long-term storage and distribution at room temperature, and salt or salted salt is added to match the liver, resulting in high salt content (or concentration).

However, as shown in Table 1, the pepper sauce seasoning of the present invention was evaluated as sweetness of 3.5 and salty taste of 3.0 and sour taste of 3.0, while the existing pepper paste seasoning of salting of sweet pepper was evaluated as 4.5 and salty. It is evaluated as 4.5 and the sour taste is evaluated as 4.0 so that the pepper paste seasoning seasoning of the present invention is evaluated to be less sour and not sour as compared to the existing pepper paste seasoning seasoning, the superiority.

In recent years, as the consumer's awareness of health increases, the salt content is gradually decreasing as a cause of adult disease, and tends to avoid salty foods. The seasoning of pepper paste seasoning of the present invention is superior to that of conventional pepper paste seasoning. It can be seen that the invention satisfies the needs of consumers because salty and sour tastes are appropriately evaluated while maintaining taste and taste.

In addition, in the case of incense, the pepper paste seasoning of the present invention was evaluated as high as 5.0, whereas in the case of conventional pepper paste seasoning, it was evaluated as low as 3.0, indicating that the flavor of the pepper paste seasoning of the present invention was particularly excellent. In the case of the pepper paste seasoning of the present invention was evaluated as 4.5, while the pepper paste seasoning of the seasoning was evaluated as low as 4.0, the color of the pepper paste seasoning of the present invention is evaluated higher than the taste and taste is found to be improved. Can be.

Particularly excellent color pickling of pepper paste seasoning in the present invention seems to increase more than the conventional pepper paste seasoning with the addition of oligosaccharides and bellflower extract action.

In addition, in the case of sweet pepper pepper sauce seasoning of the present invention was evaluated as 3.5, whereas in the case of conventional pepper paste seasoning, it is evaluated as 4.5 so that the pepper paste seasoning of the present invention can be seen that the sweetness falls. As the sugar content drops due to the application of oligosaccharides and fermented extracts and low temperature aging, enzymes beneficial to the body appear to increase.

In addition, in the case of aftertaste, pepper paste seasoning of the present invention was evaluated as high as 4.5, whereas in the case of conventional pepper paste seasoning, it was evaluated as low as 3.3, and it can be seen that the pepper paste seasoning of the present invention is excellent in aftertaste.

In terms of overall preference, the pepper paste seasonings were evaluated as 3.9, whereas the pepper paste seasonings of the present invention were highly evaluated as 4.0, which was also highly evaluated in the overall preferences, and it can be seen that the product is sufficiently valuable.

The present invention described above is not limited to the present embodiment and the accompanying drawings, and various substitutions, modifications, and changes are possible without departing from the technical spirit of the present invention, and this is in the technical field to which the present invention belongs. It is self-evident for those of ordinary knowledge.

Claims (4)

a) preparing red pepper and mixed soy sauce and seasoning sauce;
b) washing the selected pepper in clean water to remove foreign substances, odor and residues remaining on the surface of the pepper;
c) removing moisture on the washed pepper surface;
d) forming a plurality of through holes in the skin of the dried pepper or cutting the pepper to a size of 5-10 mm;
e) putting red pepper in a aging vessel, and then boiled mixed soy sauce boiled at 100-130 ° C. for 2 to 5 minutes in a aging vessel to ripen it for 6 to 24 months in a aging chamber at 0 to 10 ° C. to obtain red pepper paper;
f) mixing and seasoning the seasoning sauce containing the aged pepper paste and bellflower extract to obtain pepper paste seasoned sauce;
g) vacuum-packing the seasoned pepper paste seasoned with a predetermined weight and sanitizing wrapping paper;
h) hydrothermal sterilization of vacuum-packed sanitary wrappers in water of 85 ° C. ± 3 ° C. for 10-20 minutes; Including,
In the f) step to obtain chili pepper seasoning, 60 to 80 parts by weight, 5 to 10 parts by weight of garlic, 0.5 to 3.0 parts by weight of sesame seeds, 2 to 10 parts by weight of red pepper powder, 2 to 10 oligosaccharides Mix 1 part by weight, 2 to 10 parts by weight of fish sauce, bellflower root and sugar in a ratio of 1: 0.5 to 1: 1.5, and mix 5 to 15 parts by weight of bellflower extract, which was fermented at 1-20 ° C. for 6 to 24 months at low temperature. ,
The e) in the step of ripening the pepper paper, pepper paper, 10-20 parts by weight of mixed soy sauce, 5-15 parts by weight of sugar, 3-8 parts by weight of vinegar and purified water 5-15 based on the total weight part, etc. Pour part by weight and boil at 100 ~ 130 ℃ for 2 ~ 5 minutes and pour it into 50 ~ 70 parts by weight of rust adverb which has a hole of predetermined size or cut into 5 ~ 10 mm size so that mixed soy sauce penetrates into rust advert. Pepper paste seasoning seasoning method using fermented extract of bellflower fermented in 6 ~ 24 months in the refrigerator of ~ 10 ℃ as an active ingredient. delete delete Seasoned with red pepper seasoning seasoned with bellflower fermented extract prepared in claim 1 as an active ingredient.

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