KR102581516B1 - Red pepper powder with high flavor, manufacturing method thereof, and manufacturing method of mixed seasoning powder containing the same - Google Patents

Abstract

The present invention provides red pepper powder with high color expression and high flavor.

Description

Red pepper powder with high flavor, manufacturing method thereof, and manufacturing method of mixed seasoning powder containing the same}

The present invention relates to red pepper powder with high flavor, a method for producing the same, and a method for producing a mixed seasoning powder containing the same.

Red pepper powder is a spice used as a seasoning for representative Korean foods. It is generally made by removing the stem of a red pepper, splitting the belly, removing the seeds, cleaning it, drying it, and grinding it.

70-80% of Korean pepper farmers use hot air drying, which is usually done at a relatively high temperature of around 60℃. Peppers dried in greenhouses have better color and higher sugar content than hot-air dried peppers. Taeyangcho is superior to Hwagun pepper in terms of color and ingredients, and its capsanthin content increases by 4% compared to fresh pepper. However, Taeyangcho has the disadvantage that it takes a long time to dry and that its quality and production are greatly influenced by the weather, so production is not constant depending on the year.

Patent Document 1: Republic of Korea Patent 10-1188316

The purpose of the present invention is to provide red pepper powder with excellent color expression and high flavor, and a method for producing the same.

In addition, another object of the present invention is to provide a mixed seasoning powder using the red pepper powder and a method for manufacturing the same.

The object of the present invention is not limited to the problems mentioned above, and other problems not mentioned will be clearly understood by those skilled in the art from the description below.

In order to achieve the above object, the present invention

We provide red pepper powder with high color expression and high flavor.

In addition, the present invention

Preparing kkujippong fruit, red beets and radish by washing them, and drying the prepared kkujippong fruit, red beet and radish at a temperature of 53-57°C for 5-7 hours; Preparing a mixture by mixing dried kkujippong fruit, red beet, and radish in a weight ratio of 2:2:1; Preparing hibiscus water by drying hibiscus at a temperature of 40-50°C for 2-4 hours, adding 90-110 parts by weight of dried hibiscus to 1000 parts by weight of boiling water, steeping, then filtering; and mixing 38-42 parts by weight of the mixture and 58-62 parts by weight of the hibiscus water, boiling at a temperature of 98-100°C for 28-32 minutes, cooling, and then filtering to prepare a filtrate. manufacturing a;

Preparing Schisandra seed powder and pomegranate seed powder by crushing Schisandra seeds and pomegranate seeds; Preparing a mixed powder by mixing the Schisandra chinensis seed powder and the pomegranate seed powder at a weight ratio of 1:1; Preparing an extract by mixing the mixed powder and hexane and stirring for 2-4 days at a temperature of 28-32°C; And filtering the extract, concentrating it under reduced pressure, centrifuging it to remove foreign substances, and then distilling it under reduced pressure; preparing a seed oil comprising;

Preparing red pepper and immersing it in the mixed extract for 2-4 hours at a temperature of 28-32°C;

Taking out the soaked red pepper and maturing it at a temperature of 38-42°C for 46-50 hours;

Taking out the aged red pepper and applying the seed oil;

Drying red pepper coated with seed oil at a temperature of 48-52°C for 10-14 hours; and

It provides a method for producing red pepper powder including the step of grinding dried red pepper.

In addition, the present invention

Contains 38-42 parts by weight of red pepper powder, 18-22 parts by weight of fermented garlic powder, 18-22 parts by weight of scorched rice powder, 8-12 parts by weight of onion powder, 3-7 parts by weight of carrot powder, and 3-7 parts by weight of licorice powder,

The red pepper powder is,

Preparing kkujippong fruit, red beets and radish by washing them, and drying the prepared kkujippong fruit, red beet and radish at a temperature of 53-57°C for 5-7 hours; Preparing a mixture by mixing dried kkujippong fruit, red beet, and radish in a weight ratio of 2:2:1; Preparing hibiscus water by drying hibiscus at a temperature of 40-50°C for 2-4 hours, adding 90-110 parts by weight of dried hibiscus to 1000 parts by weight of boiling water, steeping, then filtering; and mixing 38-42 parts by weight of the mixture and 58-62 parts by weight of the hibiscus water, boiling at a temperature of 98-100°C for 28-32 minutes, cooling, and then filtering to prepare a filtrate. manufacturing a;

Preparing Schisandra seed powder and pomegranate seed powder by crushing Schisandra seeds and pomegranate seeds; Preparing a mixed powder by mixing the Schisandra chinensis seed powder and the pomegranate seed powder at a weight ratio of 1:1; Preparing an extract by mixing the mixed powder and hexane and stirring for 2-4 days at a temperature of 28-32°C; And filtering the extract, concentrating it under reduced pressure, centrifuging it to remove foreign substances, and then distilling it under reduced pressure; preparing a seed oil comprising;

Preparing red pepper and immersing it in the mixed extract for 2-4 hours at a temperature of 28-32°C;

Taking out the soaked red pepper and maturing it at a temperature of 38-42°C for 46-50 hours;

Taking out the aged red pepper and applying the seed oil;

Drying red pepper coated with seed oil at a temperature of 48-52°C for 10-14 hours; and

It is manufactured by performing the step of grinding dried red pepper,

The fermented garlic powder is,

Washing and preparing garlic by cutting it into appropriate sizes, sprinkling salt on the prepared garlic and pickling it for 20-28 hours; Forming salt water by pouring water into pickled garlic to adjust the total salt concentration to 4-5%; Preparing fermented garlic by maturing garlic in which salt water was formed at a temperature of 30-40°C for 60-72 hours; and dehydrating and drying the fermented garlic, rapidly freezing it at a temperature of -40-50°C, freeze-drying, and pulverizing the fermented garlic.

The nurungji powder is,

Soaking the nurungji raw materials including 78-82 parts by weight of brown glutinous rice, 8-12 parts by weight of non-glutinous rice, 5-9 parts by weight of turmeric powder, and 1-5 parts by weight of bamboo salt in water at a temperature of 8-12°C for 2-4 hours; Boiling the nurungji raw materials soaked in water at a temperature of 88-92°C for 50-70 minutes; Spreading the boiled nurungji ingredients to a certain thickness and baking them at a temperature of 128-132°C; Primary drying of the baked nurungji raw materials at a temperature of 48-52°C for 2-4 hours; The first step of frying the dried nurungji raw materials in oil at a temperature of 170-190°C for 18-22 seconds; Secondary drying of the boiled nurungji raw materials at a temperature of 28-32°C for 5-7 hours; and pulverizing the secondary dried nurungji raw materials. It provides a mixed seasoning powder, characterized in that it is manufactured by performing the following.

The red pepper powder according to the present invention has excellent color expression and high flavor.

Figure 1 shows a flow chart of the manufacturing method of red pepper powder according to the present invention.

Hereinafter, various embodiments will be described in more detail with reference to the attached drawings. The embodiments described herein may be modified in various ways. Specific embodiments may be depicted in the drawings and described in detail in the detailed description. However, the specific embodiments disclosed in the attached drawings are only intended to facilitate understanding of the various embodiments. Accordingly, the technical idea is not limited to the specific embodiments disclosed in the attached drawings, and should be understood to include all equivalents or substitutes included in the spirit and technical scope of the invention.

Terms containing ordinal numbers, such as primary, secondary, first, second, etc., may be used to describe various components, but these components are not limited by the above-mentioned terms. The above-mentioned terms are used only for the purpose of distinguishing one component from another.

In this specification, terms such as 'include' or 'have' are intended to designate the presence of features, numbers, steps, operations, components, parts, or combinations thereof described in the specification, but are not intended to indicate the presence of one or more other features. It should be understood that this does not exclude in advance the possibility of the existence or addition of elements, numbers, steps, operations, components, parts, or combinations thereof. When a component is said to be 'connected' or 'connected' to another component, it is understood that it may be directly connected or connected to the other component, but that other components may exist in between. It should be. On the other hand, when a component is mentioned as being 'directly connected' or 'directly connected' to another component, it should be understood that there are no other components in between.

In addition, when describing the present invention, if it is determined that a detailed description of a related known function or configuration may unnecessarily obscure the gist of the present invention, the detailed description thereof is abbreviated or omitted.

This invention

We provide red pepper powder with high color expression and high flavor.

The red pepper powder is a mixed extract prepared from a mixture of Cudrania fruit, red beet, and radish in a weight ratio of 2:2:1, and seeds prepared from a mixture of Schisandra chinensis seeds and pomegranate seeds in a weight ratio of 1:1. As it is manufactured using oil, the color of the red pepper powder is not only vivid due to the high color expression, but also the flavor is high, which improves palatability.

In addition, the present invention

Preparing kkujippong fruit, red beets and radish by washing them, and drying the prepared kkujippong fruit, red beet and radish at a temperature of 53-57°C for 5-7 hours; Preparing a mixture by mixing dried kkujippong fruit, red beet, and radish in a weight ratio of 2:2:1; Preparing hibiscus water by drying hibiscus at a temperature of 40-50°C for 2-4 hours, adding 90-110 parts by weight of dried hibiscus to 1000 parts by weight of boiling water, steeping, then filtering; and mixing 38-42 parts by weight of the mixture and 58-62 parts by weight of the hibiscus water, boiling at a temperature of 98-100°C for 28-32 minutes, cooling, and then filtering to prepare a filtrate. manufacturing a;

Preparing Schisandra seed powder and pomegranate seed powder by crushing Schisandra seeds and pomegranate seeds; Preparing a mixed powder by mixing the Schisandra chinensis seed powder and the pomegranate seed powder at a weight ratio of 1:1; Preparing an extract by mixing the mixed powder and hexane and stirring for 2-4 days at a temperature of 28-32°C; And filtering the extract, concentrating it under reduced pressure, centrifuging it to remove foreign substances, and then distilling it under reduced pressure; preparing a seed oil comprising;

Preparing red pepper and immersing it in the mixed extract for 2-4 hours at a temperature of 28-32°C;

Taking out the soaked red pepper and maturing it at a temperature of 38-42°C for 46-50 hours;

Taking out the aged red pepper and applying the seed oil;

Drying red pepper coated with seed oil at a temperature of 48-52°C for 10-14 hours; and

It provides a method for producing red pepper powder including the step of grinding dried red pepper.

At this time, the method for producing red pepper powder according to the present invention is shown in a flow chart in Figure 1. Hereinafter, the method for producing red pepper powder according to the present invention will be described in detail step by step with reference to Figure 1.

First, the method for producing red pepper powder according to the present invention includes the step of preparing a mixed extract. The step of preparing the mixed extract includes preparing Cudrania fruits, red beets, and radish by washing them, and drying the prepared Cudrania fruits, red beets, and radishes at a temperature of 53-57°C for 5-7 hours; Preparing a mixture by mixing dried kkujippong fruit, red beet, and radish in a weight ratio of 2:2:1; Preparing hibiscus water by drying hibiscus at a temperature of 40-50°C for 2-4 hours, adding 90-110 parts by weight of dried hibiscus to 1000 parts by weight of boiling water, steeping, then filtering; And mixing 38-42 parts by weight of the mixture and 58-62 parts by weight of the hibiscus water, boiling the mixture at a temperature of 98-100°C for 28-32 minutes, cooling, and then filtering to prepare a filtrate.

Cudrania tricuspidata is a deciduous tree belonging to the Mulberry family. Its genus name is Cudrania tricuspidata, and it is called Gujimulberry tree, Gutthorn tree, and Mulberry tree. It grows naturally in the fields and mountains of the central and southern regions of Korea (Gyeongsangnam-do, Chungcheong-do, and Jeollanam-do) and has yellow roots. The branches have many thorns and the young branches have hairs. The fruit of the Cudrania tree is round and about 25 cm in diameter. It matures to red from September to October, and the flesh is sweet and edible. The fruit is known to contain useful organic substances such as vitamin B, vitamin B1, vitamin B2, vitamin C, linoleic acid, glucose, maltose, fructose, malic acid, and lemon acid.

Red beet is a vegetable also called red radish. The red pigment of red beet is a component called betaine, which inhibits cell damage and performs an antioxidant effect, preventing cancer and relieving inflammation. This amount is eight times greater than that of tomatoes.

Radish is a radish, the root of the mustard family, and has a peppery flavor and crunchy texture. There are many types of roots, including red, white, yellow, and purple, and they are often used as salad ingredients. When combined with water, radish decomposes into a component called isothiocyanate, which is known to have anti-cancer effects by removing substances that cause cancer. It is high in fiber, good for the digestive system, has natural antifungal properties, and contains vitamin C. It contains a large amount and is effective in preventing aging, promoting health, and producing skin collagen.

In the present invention, a mixed extract prepared using Cudrania fruit, red beet, and radish is used to manufacture red pepper powder, which helps develop the vivid color of red pepper powder and enhances its flavor.

Next, the method for producing red pepper powder according to the present invention includes the step of producing seed oil. The step of producing the seed oil includes grinding Schisandra seeds and pomegranate seeds to prepare Schisandra seed powder and pomegranate seed powder; Preparing a mixed powder by mixing the Schisandra chinensis seed powder and the pomegranate seed powder at a weight ratio of 1:1; Preparing an extract by mixing the mixed powder and hexane and stirring for 2-4 days at a temperature of 28-32°C; And filtering the extract, concentrating it under reduced pressure, centrifuging it to remove foreign substances, and distilling it under reduced pressure.

Schisandra chinensis has been used for a long time as an astringent, nourishing, tonic, thirst, anti-tussive drug, anti-oxidant poison, astringent astringency, ripening vitality, nourishment, etc. It is a material that has been used in oriental medicine as an herbal medicine raw material with medicinal properties, and its safety in the human body has already been confirmed upon ingestion. In Donguibogam Miscellaneous Diseases (8), the efficacy of Schisandra chinensis for otitis media is recorded (K. S. Kang, The Evaluation of Anti-wrinkle Effects in Oriental Herb Extract. J . of Life Science, 2007: 17(8)). Recently, some studies have been conducted on the antioxidant effects of oil extracted from Schisandra chinensis seeds, and positive results have been obtained.

Pomegranate flower (石榴花) is a flower of the pomegranate tree (Punica granatum Linne) of the pomegranate family. As a natural estrogen, it is effective for skin care and menopausal women, and in oriental medicine, it is known to have a blood-boosting effect and is good for preventing skin aging by purifying the blood. In the present invention, Schisandra chinensis seed oil and pomegranate seed oil are used to produce red pepper powder, which helps develop the red pepper powder's vivid color and enhances its flavor.

Next, the method for producing red pepper powder according to the present invention includes preparing red pepper and immersing it in the mixed extract for 2-4 hours at a temperature of 28-32°C.

More preferably, it is immersed at a temperature of 29-31° C. for 2.5-3.5 hours. Using the above mixed extract, a immersion process at an appropriate temperature helps develop the color and flavor of red pepper.

Next, the method for producing red pepper powder according to the present invention includes the step of taking out the soaked red pepper and maturing it at a temperature of 38-42°C for 46-50 hours.

More preferably, it is aged for 47-49 hours at a temperature of 39-41°C. Through the aging process, the functional ingredients of red pepper soaked in mixed extract can be improved and the flavor can be further enhanced.

Next, the method for producing red pepper powder according to the present invention includes the step of taking out aged red pepper and applying the seed oil.

By applying the seed oil to red pepper, the color expression can be further enhanced, and the flavor can also be improved by introducing the nutrients and fragrance contained in the seed oil.

In the step of applying the seed oil, the seed oil may be diluted in water and spray applied.

Next, the method for producing red pepper powder according to the present invention includes drying red pepper coated with seed oil at a temperature of 48-52°C for 10-14 hours.

More preferably, it is dried at a temperature of 49-51°C for 11-13 hours. The drying process at a relatively high temperature can make the red color more vivid.

Next, the method for producing red pepper powder according to the present invention includes grinding dried red pepper.

Finally, red pepper is crushed to produce red pepper powder.

In addition, the present invention

A mixture containing 38-42 parts by weight of red pepper powder, 18-22 parts by weight of fermented garlic powder, 18-22 parts by weight of scorched rice powder, 8-12 parts by weight of onion powder, 3-7 parts by weight of carrot powder, and 3-7 parts by weight of licorice powder. Seasoning powder is provided.

The red pepper powder is,

Preparing kkujippong fruit, red beets and radish by washing them, and drying the prepared kkujippong fruit, red beet and radish at a temperature of 53-57°C for 5-7 hours; Preparing a mixture by mixing dried kkujippong fruit, red beet, and radish in a weight ratio of 2:2:1; Preparing hibiscus water by drying hibiscus at a temperature of 40-50°C for 2-4 hours, adding 90-110 parts by weight of dried hibiscus to 1000 parts by weight of boiling water, steeping, then filtering; and mixing 38-42 parts by weight of the mixture and 58-62 parts by weight of the hibiscus water, boiling at a temperature of 98-100°C for 28-32 minutes, cooling, and then filtering to prepare a filtrate. manufacturing a;

Preparing Schisandra seed powder and pomegranate seed powder by crushing Schisandra seeds and pomegranate seeds; Preparing a mixed powder by mixing the Schisandra chinensis seed powder and the pomegranate seed powder at a weight ratio of 1:1; Preparing an extract by mixing the mixed powder and hexane and stirring for 2-4 days at a temperature of 28-32°C; And filtering the extract, concentrating it under reduced pressure, centrifuging it to remove foreign substances, and then distilling it under reduced pressure; preparing a seed oil comprising;

Preparing red pepper and immersing it in the mixed extract for 2-4 hours at a temperature of 28-32°C;

Taking out the soaked red pepper and maturing it at a temperature of 38-42°C for 46-50 hours;

Taking out the aged red pepper and applying the seed oil;

Drying red pepper coated with seed oil at a temperature of 48-52°C for 10-14 hours; and

Use the product prepared by grinding dried red pepper.

The fermented garlic powder is,

Washing and preparing garlic by cutting it into appropriate sizes, sprinkling salt on the prepared garlic and pickling it for 20-28 hours; Forming salt water by pouring water into pickled garlic to adjust the total salt concentration to 4-5%; Preparing fermented garlic by maturing garlic in which salt water was formed at a temperature of 30-40°C for 60-72 hours; and dehydrating and drying the fermented garlic, rapidly freezing it at a temperature of -40-50°C, freeze-drying, and pulverizing the fermented garlic.

The nurungji powder is,

Soaking the nurungji raw materials including 78-82 parts by weight of brown glutinous rice, 8-12 parts by weight of non-glutinous rice, 5-9 parts by weight of turmeric powder, and 1-5 parts by weight of bamboo salt in water at a temperature of 8-12°C for 2-4 hours; Boiling the nurungji raw materials soaked in water at a temperature of 88-92°C for 50-70 minutes; Spreading the boiled nurungji ingredients to a certain thickness and baking them at a temperature of 128-132°C; Primary drying of the baked nurungji raw materials at a temperature of 48-52°C for 2-4 hours; The first step of frying the dried nurungji raw materials in oil at a temperature of 170-190°C for 18-22 seconds; Secondary drying of the boiled nurungji raw materials at a temperature of 28-32°C for 5-7 hours; and pulverizing the secondary dried nurungji raw materials; use those prepared by performing the following.

The mixed seasoning powder has a high flavor and has high palatability.

Hereinafter, the present invention will be explained in more detail by the following examples.

However, the following examples only illustrate the content of the present invention and the scope of the invention is not limited by the examples and experimental examples.

<Preparation Example 1> Preparation of mixed extract

Prepare the Kujippong fruit, red beets and radishes by washing them, dry the prepared Kujippong fruit, red beets and radishes at a temperature of 55°C for 6 hours, and mix the dried Kujippong fruit, red beets and radishes in a ratio of 2:2: A mixture was prepared by mixing at a weight ratio of 1.

Hibiscus was dried at a temperature of 45°C for 3 hours, 100 parts by weight of dried hibiscus was added to 1000 parts by weight of boiling water, steeped, and filtered to prepare hibiscus water.

A mixed extract was prepared by mixing 40 parts by weight of the mixture and 60 parts by weight of the hibiscus water, boiling at a temperature of 98-100°C for 30 minutes, cooling, and filtering to remove solids.

<Preparation Example 2> Preparation of seed oil

Schisandra seeds and pomegranate seeds were crushed to prepare Schisandra seed powder and pomegranate seed powder, and the Schisandra seed powder and pomegranate seed powder were mixed at a weight ratio of 1:1 to prepare a mixed powder. An extract was prepared by mixing 10 parts by weight of the mixed powder and 90 parts by weight of hexane and stirring for 3 days at a temperature of 30°C. The extract was filtered, concentrated under reduced pressure, centrifuged to remove foreign substances, and then distilled under reduced pressure to prepare seed oil.

<Preparation Example 3> Preparation of fermented garlic powder

Garlic was prepared by washing it and cutting it into appropriate sizes. Salt was sprinkled on the washed garlic and pickled for 24 hours, and then water was poured to adjust the total salt concentration to 4-5% to form salt water. Thereafter, fermented garlic was prepared by maturing at a temperature of 35°C for 66 hours, and the fermented garlic was dehydrated and dried, rapidly frozen at a temperature of -45°C, freeze-dried, and ground to prepare fermented garlic powder.

<Preparation Example 4> Preparation of scorched rice powder

After soaking the nurungji raw materials containing 80 parts by weight of brown glutinous rice, 10 parts by weight of non-glutinous rice, 7 parts by weight of turmeric powder, and 3 parts by weight of bamboo salt in water at a temperature of 10℃ for 3 hours, the soaked nurungji raw materials are soaked at a temperature of 90℃ for 60 minutes. Boil. The boiled Nurungji ingredients were spread to a certain thickness and baked at a temperature of 130°C, and the baked Nurungji ingredients were first dried at a temperature of 50°C for 3 hours. Afterwards, it was fried in oil at a temperature of 180°C for 20 seconds, and the fried nurungji ingredients were dried for a second time at a temperature of 30°C for 6 hours. Nurungji powder was prepared by grinding the secondary dried Nurungji raw materials.

<Example 1> Preparation of red pepper powder

Red pepper was prepared, immersed in the mixed extract prepared in Preparation Example 1, and maintained at a temperature of 30° C. for 3 hours.

The soaked red peppers were taken out, placed in a fermentation chamber at a temperature of 40°C, and aged for 48 hours.

The aged red pepper was taken out and applied by spraying a solution of the seed oil prepared in Preparation Example 2 diluted in water (concentration: 5% by weight of seed oil).

Red peppers coated with seed oil were placed in a dryer at a temperature of 50°C and dried for 12 hours, and then the dried red peppers were pulverized to prepare red pepper powder.

<Example 2> Preparation of seasoning mixture powder

40 parts by weight of red pepper powder prepared in Example 1, 20 parts by weight of fermented garlic powder prepared in Preparation Example 3, 20 parts by weight of scorched rice powder prepared in Preparation Example 4, 10 parts by weight of onion powder, 5 parts by weight of carrot powder and 5 parts by weight of licorice powder to prepare a seasoning mixture powder.

<Experimental Example 1> Color expression analysis

In order to confirm the color of the red pepper powder prepared in Example 1, brightness (L), hue (a), and saturation (b) were measured using a spectrophotometer (CM-3500d, MINOLTA (Japan)). Measurements were made and the results are shown in Table 1 below.

L (lightness) a(color) b (saturation) Example 1 39.40 37.25 43.58 *Control group 38.15 28.90 31.40

* Control group: Purchase and use regular Taeyangcho red pepper powder

As shown in Table 1, it was confirmed that the red pepper powder according to the present invention had excellent color expression.

<Experimental Example 2> Sensory test

In order to confirm the palatability of the red pepper powder prepared in Example 1 and the mixed seasoning powder prepared in Example 2, a sensory test was performed. The sensory test was conducted on 10 adult men and women and 10 food-related experts, that is, a total of 20 people. The level of preference was categorized into 1 point very bad, 3 points bad, 5 points average, 7 points good, and 9 points very. A 9-point hedonic scale indicated as good was used, and the results are shown in Table 2 below.

incense color taste overall preference Example 1 8.2 8.4 8.2 8.3 Example 2 8.5 8.5 8.6 8.6

As shown in Table 2 above, it was confirmed that the red pepper powder and mixed seasoning powder according to the present invention had excellent palatability.

Claims (2)

Preparing kkujippong fruit, red beets and radish by washing them, and drying the prepared kkujippong fruit, red beet and radish at a temperature of 53-57°C for 5-7 hours; Preparing a mixture by mixing dried kkujippong fruit, red beet, and radish in a weight ratio of 2:2:1; Preparing hibiscus water by drying hibiscus at a temperature of 40-50°C for 2-4 hours, adding 90-110 parts by weight of dried hibiscus to 1000 parts by weight of boiling water, steeping, then filtering; and mixing 38-42 parts by weight of the mixture and 58-62 parts by weight of the hibiscus water, boiling at a temperature of 98-100°C for 28-32 minutes, cooling, and then filtering to prepare a filtrate. manufacturing a;
Preparing Schisandra seed powder and pomegranate seed powder by crushing Schisandra seeds and pomegranate seeds; Preparing a mixed powder by mixing the Schisandra chinensis seed powder and the pomegranate seed powder at a weight ratio of 1:1; Preparing an extract by mixing the mixed powder and hexane and stirring for 2-4 days at a temperature of 28-32°C; And filtering the extract, concentrating it under reduced pressure, centrifuging it to remove foreign substances, and then distilling it under reduced pressure; preparing a seed oil comprising;
Preparing red pepper and immersing it in the mixed extract for 2-4 hours at a temperature of 28-32°C;
Taking out the soaked red pepper and maturing it at a temperature of 38-42°C for 46-50 hours;
Taking out the aged red pepper and applying the seed oil;
Drying red pepper coated with seed oil at a temperature of 48-52°C for 10-14 hours;
Preparing red pepper powder by grinding dried red pepper; and
Mixing 38-42 parts by weight of the red pepper powder, 18-22 parts by weight of fermented garlic powder, 18-22 parts by weight of scorched rice powder, 8-12 parts by weight of onion powder, 3-7 parts by weight of carrot powder, and 3-7 parts by weight of licorice powder. Including steps;
The fermented garlic powder is,
Washing and preparing garlic by cutting it into appropriate sizes, sprinkling salt on the prepared garlic and pickling it for 20-28 hours; Forming salt water by pouring water into pickled garlic to adjust the total salt concentration to 4-5%; Preparing fermented garlic by maturing garlic in which salt water was formed at a temperature of 30-40°C for 60-72 hours; and dehydrating and drying the fermented garlic, rapidly freezing it at a temperature of -40-50°C, freeze-drying, and pulverizing the fermented garlic. delete