KR102590555B1 - Method for producing paprika salt comprising beneficial component of paprika - Google Patents

Abstract

The present invention includes the steps of (1) adding water to a mixture of cottonseed leaves, arborvitae fruits, and dandelion flowers, then extracting and filtering to prepare an extract; (2) pre-treating the paprika by immersing the finely chopped paprika in the extract prepared in step (1) above, then taking it out and drying it; (3) preparing paprika powder by drying the paprika pretreated in step (2) above with hot air and then pulverizing it; (4) preparing dandelion extract by adding water to dandelion flowers, extracting and filtering; (5) pre-treating the onions by immersing the chopped onions in the dandelion extract prepared in step (4) above and then taking them out and drying them; (6) preparing onion powder by drying the onion pretreated in step (5) with hot air and then pulverizing it; and (7) mixing salt with the paprika powder prepared in step (3) and the onion powder prepared in step (6), and the method for producing paprika salt using the method. It's about paprika salt.

Description

Method for producing paprika salt comprising beneficial components of paprika}

The present invention relates to a method for producing paprika salt, which includes mixing paprika powder, onion powder, and salt, and to paprika salt produced by the method.

Sea salt contains not only sodium chloride but also dozens of essential minerals contained in seawater, the source of life. The various components in sea salt act as essential elements for comprehensive life activities, including biochemical and metabolic functions of the human body. As the quality of public awareness of health improves, the consumption of soy sauce, soybean paste, and kimchi using sea salt is increasing. Sea salt is essential for flavoring all foods, and in addition, the development of functional bamboo salt and roasted salt is actively underway. It is being done.

Paprika is native to Central America. Its English name is 'sweet pepper' or 'bell pepper', and in Japan, paprika and bell pepper are called differently in order to differentiate it from bell pepper commercially. In Korea, a new crop improved from green pepper was introduced under the name 'paprika', so there is a tendency to perceive green pepper and paprika as different things. In general, those with a spicy taste and tough flesh are called bell peppers, and those with a sweet taste and crunchy texture are called paprika. The plant can grow over 2 m, has few branches, and leaves are 7 to 12 cm long. The peduncle is 2.5 cm long and the corolla is 2 to 5 cm in diameter and 2 cm long. The fruit is short, oval, large and flat at the top, and the bottom is concave and has vertical valleys.

Paprika leaves are rich in vitamins and chlorophyll, and are rich in minerals, dietary fiber, and iron, which are helpful for skin care and constipation. In addition, the content of beta-carotene contained in paprika leaves is about 10 times higher than that of carrots, which helps improve immunity, prevent aging, and have anti-cancer effects.

Korean Patent No. 2028965 discloses a method for producing citron salt, and Korean Patent Publication No. 2020-0061818 discloses a method for producing salt containing extracts of wild wild plants. However, the method for producing paprika salt of the present invention and is different.

The present invention was created in response to the above-mentioned needs. In order to produce salt containing the beneficial ingredients of paprika, the present inventors optimized the manufacturing conditions such as paprika and onion pretreatment and mixing ratio, and paprika salt with excellent quality and preference. The present invention was completed by developing .

In order to solve the above problem, the present invention includes the steps of (1) adding water to a mixture of cottonseed leaves, arborvitae fruits, and dandelion flowers, then extracting and filtering to prepare an extract; (2) pre-treating the paprika by immersing the finely chopped paprika in the extract prepared in step (1) above, then taking it out and drying it; (3) preparing paprika powder by drying the paprika pretreated in step (2) above with hot air and then pulverizing it; (4) preparing dandelion extract by adding water to dandelion flowers, extracting and filtering; (5) pre-treating the onions by immersing the chopped onions in the dandelion extract prepared in step (4) above and then taking them out and drying them; (6) preparing onion powder by drying the onion pretreated in step (5) with hot air and then pulverizing it; and (7) mixing salt with the paprika powder prepared in step (3) and the onion powder prepared in step (6).

Additionally, the present invention provides paprika salt prepared by the above method.

The paprika salt of the present invention not only contains useful ingredients derived from onions along with paprika, which is beneficial to health, but the salty taste of the salt and the savory taste of the auxiliary ingredients are in harmony, so that when the paprika salt of the present invention is used when cooking food, artificial seasoning is not added to the food. It has the effect of enhancing the taste and nutrition of food even without using it.

In order to achieve the purpose of the present invention, the present invention

(1) preparing an extract by adding water to a mixture of cottonseed leaves, arborvitae fruits, and dandelion flowers, then extracting and filtering;

(2) pre-treating the paprika by immersing the finely chopped paprika in the extract prepared in step (1) above, then taking it out and drying it;

(3) preparing paprika powder by drying the paprika pretreated in step (2) above with hot air and then pulverizing it;

(4) preparing dandelion extract by adding water to dandelion flowers, extracting and filtering;

(5) pre-treating the onions by immersing the chopped onions in the dandelion extract prepared in step (4) above and then taking them out and drying them;

(6) preparing onion powder by drying the onion pretreated in step (5) with hot air and then pulverizing it; and

(7) A method for producing paprika salt is provided, which includes the step of mixing salt with the paprika powder prepared in step (3) and the onion powder prepared in step (6).

In the method for producing paprika salt of the present invention, the extract in step (1) preferably contains 48-52% by weight of cottonseed leaves, 23-27% by weight of arborvitae fruits, and 23-27% by weight of dandelion flowers, based on the total weight of the mixture. It can be prepared by adding 13 to 17 times (v/w) of water (v/w) compared to the mixture to the mixture, then extracting and filtering, and more preferably, based on the total weight of the mixture, 50% by weight of cottonseed leaves and 25% by weight of arborvitae fruits. It can be prepared by adding 15 times (v/w) water compared to the mixture to a mixture of 25% by weight of dandelion flowers, followed by extraction and filtration.

In addition, in the method for producing paprika salt of the present invention, step (2) is preferably performed by immersing finely chopped paprika in the extract for 50 to 70 minutes at 20 to 25 ° C., then taking it out and stirring for 2 to 4 hours at 30 to 35 ° C. The paprika can be pretreated by repeating the above soaking and drying process 4 to 6 times, and more preferably, the chopped paprika is soaked in the extract for 60 minutes at 20 to 25°C, then taken out and cooled to 30 to 35°C. Paprika can be pretreated by repeating the soaking and drying process five times, drying for 3 hours.

In addition, in the method for producing paprika salt of the present invention, the hot air drying in step (3) may be preferably performed at 50 to 55 ° C. for 10 to 14 hours, and more preferably at 50 to 55 ° C. for 12 hours. It can be dried with hot air for some time.

In addition, in the method for producing paprika salt of the present invention, the dandelion extract in step (4) is preferably added to dandelion flowers in an amount of 13 to 17 times (v/w) water compared to dandelion flowers, and then incubated at 75 to 85 ° C. It can be manufactured by extracting and filtering for 4 hours, and more preferably, adding 15 times (v/w) water compared to dandelion flowers to dandelion flowers, then extracting and filtering at 80°C for 3 hours.

In addition, in the method for producing paprika salt of the present invention, step (5) is preferably performed by immersing finely chopped onions in dandelion extract for 50 to 70 minutes at 20 to 25 ° C., then taking them out and stirring them for 2 to 4 minutes at 30 to 35 ° C. The onions can be pretreated by repeating the above immersion and drying process 4 to 6 times, drying for a period of time, and more preferably, the chopped onions are immersed in dandelion extract at 20 to 25°C for 60 minutes, then taken out and soaked for 30 to 30 minutes. Onions can be pretreated by repeating the above soaking and drying process five times, drying at 35°C for 3 hours.

In addition, in the method for producing paprika salt of the present invention, the onion powder in step (6) can preferably be pulverized after drying the pretreated onion with hot air at 50 to 55 ° C. for 10 to 14 hours, more preferably Pretreated onions can be dried with hot air at 50-55℃ for 12 hours and then pulverized.

In addition, in the method for producing paprika salt of the present invention, the mixing in step (7) preferably includes 48 to 52% by weight of paprika powder, 15 to 18% by weight of onion powder, and 31 to 35% of salt, based on the total weight of paprika salt. Weight percentages can be mixed, and more preferably, 50 weight% of paprika powder, 16.7 weight% of onion powder, and 33.3 weight% of salt can be mixed based on the total weight of paprika salt.

The method for producing paprika salt of the present invention is more specifically,

(1) Based on the total weight of the mixture, add 13-17 times (v/w) of water compared to the mixture to a mixture of 48-52% by weight of cottonseed leaves, 23-27% by weight of arborvitae fruits, and 23-27% by weight of dandelion flowers. extracting at 75 to 85°C for 2 to 4 hours and filtering to prepare an extract;

(2) The immersion and drying process of immersing finely chopped paprika in the extract prepared in step (1) at 20-25°C for 50-70 minutes, then taking it out and drying it at 30-35°C for 2-4 hours. Pre-treating paprika by repeating 4 to 6 times;

(3) preparing paprika powder by drying the paprika pretreated in step (2) with hot air at 50-55°C for 10-14 hours and then grinding it;

(4) adding 13 to 17 times (v/w) water compared to dandelion flowers to dandelion flowers, extracting and filtering at 75 to 85°C for 2 to 4 hours to prepare dandelion extract;

(5) The chopped onion is immersed in the dandelion extract prepared in step (4) above at 20-25°C for 50-70 minutes, then taken out and dried at 30-35°C for 2-4 hours. Pretreating onions by repeating the process 4 to 6 times;

(6) preparing onion powder by drying the onions pretreated in step (5) with hot air at 50-55°C for 10-14 hours and then pulverizing them; and

(7) Based on the total weight of paprika salt, mix 48 to 52% by weight of the paprika powder prepared in step (3) above, 15 to 18% by weight of the onion powder prepared in step (6) and 31 to 35% by weight of salt. It may include steps of:

More specifically

(1) Based on the total weight of the mixture, 15 times the amount of water (v/w) compared to the mixture was added to a mixture of 50% by weight of cottonseed leaves, 25% by weight of arborvitae fruits, and 25% by weight of dandelion flowers, and then incubated at 80°C for 3 hours. Extracting and filtering to prepare an extract;

(2) Soak the chopped paprika in the extract prepared in step (1) at 20-25℃ for 60 minutes, then take it out and dry it at 30-35℃ for 3 hours, repeating the immersion and drying process 5 times. Preprocessing paprika;

(3) preparing paprika powder by drying the paprika pretreated in step (2) with hot air at 50-55°C for 12 hours and then grinding it;

(4) adding 15 times the amount of water (v/w) compared to dandelion flowers to dandelion flowers, extracting at 80°C for 3 hours and filtering to prepare dandelion extract;

(5) The chopped onion is soaked in the dandelion extract prepared in step (4) above at 20-25°C for 60 minutes, then taken out and dried at 30-35°C for 3 hours, and the above soaking and drying process is repeated 5 times. Repeating the steps of pretreating onions;

(6) preparing onion powder by drying the onions pretreated in step (5) with hot air at 50-55°C for 12 hours and then pulverizing them; and

(7) Based on the total weight of paprika salt, it may include mixing 50% by weight of the paprika powder prepared in step (3), 16.7% by weight of the onion powder prepared in step (6), and 33.3% by weight of salt. there is.

The present invention also provides paprika salt prepared by the above method.

Hereinafter, the present invention will be described in detail through examples. However, the following examples only illustrate the present invention, and the content of the present invention is not limited to the following examples.

Preparation Example 1. Paprika salt

(1) Based on the total weight of the mixture, 15 times (v/w) of purified water compared to the mixture was added to a mixture of 50% by weight of cottonseed leaves, 25% by weight of arborvitae fruits, and 25% by weight of dandelion flowers, and then incubated at 80°C for 3 hours. An extract was prepared by extraction and filtration.

(2) Soak the paprika cut into pieces with a thickness of 0.5 to 1 cm in the extract prepared in step (1) above at a 1:1 (w:v) ratio at 20 to 25°C for 1 hour, then take it out and steep it at 30 to 35°C. Paprika was pretreated by repeating the above soaking and drying process five times, drying for 3 hours.

(3) The paprika pretreated in step (2) above was dried with hot air at 50-55°C for 12 hours and then ground to prepare paprika powder.

(4) Dandelion extract was prepared by adding 15 times (v/w) of purified water to dandelion flowers, extracting at 80°C for 3 hours, and filtering.

(5) Soak the dandelion extract prepared in step (4) above at a 1:1 (w:v) ratio at 20~25℃ for 1 hour on the onion cut into 0.5~1 cm thick pieces, then take it out and cool it at 30~35℃. Onions were pretreated by repeating the above soaking and drying process 5 times for 3 hours.

(6) The onions pretreated in step (5) above were dried with hot air at 50-55°C for 12 hours and then pulverized to prepare onion powder.

(7) Based on the total weight of paprika salt, 50% by weight of paprika powder prepared in step (3) above, 16.7% by weight of onion powder prepared in step (6) above, and 33.3% by weight of sea salt were mixed.

Comparative Example 1. Paprika Salt

(1) Paprika was cut into pieces with a thickness of 0.5 to 1 cm, dried with hot air at 50 to 55°C for 12 hours, and then ground to prepare paprika powder.

(2) Onions cut to a thickness of 0.5 to 1 cm were dried with hot air at 50 to 55°C for 12 hours and then pulverized to prepare onion powder.

(3) Based on the total weight of paprika salt, 50% by weight of paprika powder prepared in step (1), 16.7% by weight of onion powder prepared in step (2), and 33.3% by weight of sea salt were mixed.

Comparative Example 2. Paprika Salt

(1) An extract was prepared by adding 15 times (v/w) of purified water to cotton sprout leaves, extracting at 80°C for 3 hours, and filtering.

(2) Soak the paprika cut into pieces with a thickness of 0.5 to 1 cm in the extract prepared in step (1) above at a 1:1 (w:v) ratio at 20 to 25°C for 1 hour, then take it out and steep it at 30 to 35°C. Paprika was pretreated by repeating the above soaking and drying process five times, drying for 3 hours.

(3) The paprika pretreated in step (2) above was dried with hot air at 50-55°C for 12 hours and then ground to prepare paprika powder.

(4) Soak the extract prepared in step (1) above at a ratio of 1:1 (w:v) to the onion cut to a thickness of 0.5 to 1 cm at 20 to 25°C for 1 hour, then take it out and infuse it at 30 to 35°C. Onions were pretreated by repeating the above soaking and drying process five times, drying for 3 hours.

(5) The onions pretreated in step (4) above were dried with hot air at 50-55°C for 12 hours and then pulverized to prepare onion powder.

(6) Based on the total weight of paprika salt, 50% by weight of paprika powder prepared in step (3) above, 16.7% by weight of onion powder prepared in step (5) above, and 33.3% by weight of sea salt were mixed.

Comparative Example 3. Paprika Salt

(1) An extract was prepared by adding 15 times (v/w) of purified water to the Arborvitae fruit, extracting at 80°C for 3 hours, and filtering.

(2) Soak the paprika cut into pieces with a thickness of 0.5 to 1 cm in the extract prepared in step (1) above at a 1:1 (w:v) ratio at 20 to 25°C for 1 hour, then take it out and steep it at 30 to 35°C. Paprika was pretreated by repeating the above soaking and drying process five times, drying for 3 hours.

(3) The paprika pretreated in step (2) above was dried with hot air at 50-55°C for 12 hours and then ground to prepare paprika powder.

(4) Soak the extract prepared in step (1) above at a ratio of 1:1 (w:v) to the onion cut to a thickness of 0.5 to 1 cm at 20 to 25°C for 1 hour, then take it out and infuse it at 30 to 35°C. Onions were pretreated by repeating the above soaking and drying process five times, drying for 3 hours.

(5) The onions pretreated in step (4) above were dried with hot air at 50-55°C for 12 hours and then pulverized to prepare onion powder.

(6) Based on the total weight of paprika salt, 50% by weight of paprika powder prepared in step (3) above, 16.7% by weight of onion powder prepared in step (5) above, and 33.3% by weight of sea salt were mixed.

Comparative Example 4. Paprika Salt

(1) Based on the total weight of the mixture, 15 times (v/w) of purified water compared to the mixture was added to a mixture of 25% by weight of cottonseed leaves, 35% by weight of arborvitae fruits, and 40% by weight of dandelion flowers, and then incubated at 100°C for 1 hour. An extract was prepared by extraction and filtration.

(2) Soak the paprika cut into pieces with a thickness of 0.5 to 1 cm in the extract prepared in step (1) above at a 1:1 (w:v) ratio at 20 to 25°C for 3 hours, then take it out and steep it at 45 to 50°C. Paprika was pretreated by repeating the above soaking and drying process three times, drying for 1 hour.

(3) The paprika pretreated in step (2) above was dried with hot air at 35-40°C for 24 hours and then ground to prepare paprika powder.

(4) Dandelion extract was prepared by adding 15 times (v/w) of purified water to dandelion flowers, extracting at 60°C for 6 hours, and filtering.

(5) Soak the dandelion extract prepared in step (4) above at a 1:1 (w:v) ratio at 20-25℃ for 10 minutes on an onion cut to a thickness of 0.5-1 cm, then take it out and cool it to 30-35℃. Onions were pretreated by repeating the above soaking and drying process eight times, drying for 3 hours.

(6) The onions pretreated in step (5) above were dried with hot air at 65-70°C for 5 hours and then pulverized to prepare onion powder.

(7) Based on the total weight of paprika salt, 16.7% by weight of the paprika powder prepared in step (3) above, 50% by weight of onion powder prepared in step (6) above, and 33.3% by weight of sea salt were mixed.

Example 1. DPPH radical scavenging activity

To determine the antioxidant activity, the antioxidant activity was measured by hydrogen electron donation ability. Samples of various concentrations were diluted with distilled water, and 900 μl of DPPH solution (100 uM) was mixed with 100 μl of each sample and stirred. This mixed sample was reacted in the dark for 30 minutes and then the absorbance was measured at 517 nm. The hydrogen electron donating ability was averaged by repeating each experiment three times, and then the degree of decrease in absorbance relative to the control was calculated using the following equation.

Antioxidant activity (%) for DPPH radical scavenging ability = (A-B)/A ×100

A: Absorbance of DPPH solution without sample addition

B: Absorbance of the sample reacted with DPPH in the reaction solution

DPPH radical scavenging ability of paprika salt sample DPPH radical scavenging ability (%) 5000 10000 20000 Manufacturing Example 1 22.2±1.1 30.2±2.1 65.2±3.6 Comparative Example 1 14.2±2.2 22.6±1.8 43.5±2.4 Comparative Example 2 16.1±1.6 24.5±1.3 51.3±2.6 Comparative Example 3 17.3±0.9 26.3±1.1 53.1±2.1

The results of the DPPH radical scavenging ability of paprika salt are shown in Table 1 above. As a result, among the comparative examples, Comparative Example 1 showed the lowest activity, and Preparation Example 1 showed the highest activity.

Example 2. Sensory test of paprika salt

A sensory test was performed on the paprika salt prepared by the method of Preparation Example 1 and the paprika salt of Comparative Examples 1 to 4. The sensory test was conducted on 50 adult men and women, and a 5-point preference scale was used to classify preference, with 1 point being very bad, 2 points being bad, 3 being average, 4 being good, and 5 being very good.

Sensory test of paprika salt division flavor Umami overall preference Manufacturing Example 1 4.3 4.1 4.2 Comparative Example 1 3.2 3.1 3.2 Comparative Example 2 3.3 3.5 3.4 Comparative Example 3 3.4 3.5 3.5 Comparative Example 4 3.8 3.7 3.7

As a result, it was confirmed that the paprika salt of Preparation Example 1 had the best preference due to the excellent umami and flavor as the flavors of paprika, onion, and salt were well combined.

Claims (5)

(1) Based on the total weight of the mixture, add 13-17 times (v/w) of water compared to the mixture to a mixture of 48-52% by weight of cottonseed leaves, 23-27% by weight of arborvitae fruits, and 23-27% by weight of dandelion flowers. extracting at 75 to 85°C for 2 to 4 hours and filtering to prepare an extract; (2) The immersion and drying process of immersing finely chopped paprika in the extract prepared in step (1) at 20-25°C for 50-70 minutes, then taking it out and drying it at 30-35°C for 2-4 hours. Pre-treating paprika by repeating 4 to 6 times; (3) preparing paprika powder by drying the paprika pretreated in step (2) with hot air at 50-55°C for 10-14 hours and then grinding it; (4) adding 13 to 17 times (v/w) water compared to dandelion flowers to dandelion flowers, extracting and filtering at 75 to 85°C for 2 to 4 hours to prepare dandelion extract; (5) The chopped onion is immersed in the dandelion extract prepared in step (4) above at 20-25°C for 50-70 minutes, then taken out and dried at 30-35°C for 2-4 hours. Pretreating onions by repeating the process 4 to 6 times; (6) drying the pretreated onions in step (5) with hot air at 50 to 55°C for 10 to 14 hours and then pulverizing them to produce onion powder; and (7) based on the total weight of paprika salt, 48 to 52% by weight of the paprika powder prepared in step (3), 15 to 18% by weight of the onion powder prepared in step (6), and 31 to 35% by weight of salt. A method for producing paprika salt, comprising the step of mixing. delete delete delete Paprika salt manufactured by the method of claim 1.