KR102679045B1 - Manufacturing Method of powdered hot pepper - Google Patents

Abstract

The present invention relates to a method for manufacturing functional red pepper powder, and more specifically, to prevent spoilage of red pepper powder by distributing fermented rice bran powder obtained by fermenting rice bran with lactic acid bacteria into red pepper powder, using the antibacterial and protein decomposing power of lactic acid bacteria, and various foods using the same. It relates to a method of manufacturing functional red pepper powder that can increase the preservability and light taste of.
That is, the present invention includes the first step of making stir-fried rice bran by sterilizing rice bran extracted from brown rice through a stir-fry process; A second step of making a fermented composition by mixing the stir-fried rice bran, lactic acid bacteria fermented milk, and water; A third step of fermenting the fermentation composition by putting it into a fermenter; A fourth step of drying the fermented product and then putting it into a grinder to make fermented rice bran powder; It is characterized by a method for manufacturing functional red pepper powder consisting of a fifth step of adding the fermented rice bran powder to the red pepper powder and stirring it to distribute the fermented rice bran powder evenly throughout the red pepper powder.

Description

Functional red pepper powder manufacturing method {Manufacturing Method of powdered hot pepper}

The present invention relates to a method for manufacturing functional red pepper powder. More specifically, the fermented rice bran powder obtained by fermenting rice bran with lactic acid bacteria is distributed in red pepper powder to prevent spoilage of red pepper powder and increase the shelf life by using the antibacterial and protein decomposing power of lactic acid bacteria. It is about a method of manufacturing functional red pepper powder that can increase the light taste of various foods using it.

Red pepper is an important crop that is used in almost all dishes, and is cultivated in Korean farms in the second place after rice. These peppers contain a large amount of vitamin A and vitamin C, and their spicy taste is due to capsaicin and dihyrocapsaicin.

These peppers are also used as ingredients in various types of seasoning foods. Mainly, red peppers are dried and ground to make red pepper powder, which is used as a spice for red pepper paste, kimchi, seasoning and other purposes.

As these peppers are rich in nutrients, they are prone to anthracnose and green blight. It is a crop that is highly affected by various pests and diseases such as gray mold, which not only causes a lot of trouble in pepper farming, but also causes pathogens to remain on the peppers even when harvested, so they remain dormant during the drying process and are then ground with red pepper powder. If it is activated through the vegetable protein of the pepper, it decomposes the nutrients, discoloring the natural color of the red pepper to white, and destroying the nutrients, causing deterioration and discoloration to the point where it is impossible to consume, resulting in significant losses.

Therefore, in order to prevent deterioration and discoloration of red pepper powder, it is desirable to put red pepper in a dryer as soon as it is harvested, dry it quickly at high temperature, and store it in a sealed manner. It is desirable to store red pepper powder in the refrigerator or freeze at the same time as it is ground.

However, although there are some differences in the storage and distribution process of red pepper powder, it was difficult to maintain the quality of red pepper powder, as bacterial deterioration occurred after approximately 2 to 3 months and it was easily contaminated by harmful bacteria.

When making food using red pepper powder that has been contaminated or deteriorated by these various bacteria, it may be thought to be harmless to the human body because it is heat-treated. However, many of the bacteria that come from the soil do not die even at 100 degrees Celsius, so they are harmful to the human body. Not only is it harmful to the body, but it also has problems such as promoting spoilage of food using it.

KR No. 10-1356426 KR No. 10-1063894 KR No. 10-1774328 KR No. 10-1407892 KR No. 10-2072169 KR No. 10-2035973

In order to solve this problem, the present invention ferments a fermentation composition made by mixing roasted rice bran extracted from brown rice, sterilized through a roasting process, lactic acid bacteria fermentation oil, and water, and then dried and finely ground to produce fermented rice bran powder. A method of manufacturing functional red pepper powder that prevents quality deterioration and significantly extends the shelf life by suppressing the penetration of harmful bacteria caused by lactic acid bacteria by mixing it with red pepper powder and stirring it evenly to distribute the fermented rice bran powder in the red pepper powder. It's about.

The present invention includes the first step of making stir-fried rice bran by sterilizing rice bran extracted from brown rice through a stir-fry process; A second step of making a fermented composition by mixing the stir-fried rice bran, lactic acid bacteria fermentation milk, and water; A third step of adding the fermentation composition to a fermenter and fermenting it to produce a fermented product; A fourth step of drying the fermented product and then putting it into a grinder to make fermented rice bran powder; It is characterized by a method for producing functional red pepper powder consisting of a fifth step of mixing the fermented rice bran powder with red pepper powder and stirring it to distribute the fermented rice bran powder throughout the red pepper powder.

In the second step, 60 to 80 parts by weight of roasted rice bran, 1 to 5 parts by weight of lactic acid bacteria fermented milk, and 30 to 60 parts by weight of water are mixed and stirred to create a fermented composition.

In the third step, the fermentation composition that has undergone the second step is placed in a fermenter and fermented for 60 to 80 hours at a fermentation temperature of 35 to 40 ° C.

In the fourth step, the fermented product obtained by fermenting the roasted rice bran that has undergone the third step with lactic acid bacteria is placed in a dryer, dried at a drying temperature of 35 to 40°C for 48 to 72 hours, and then finely powdered to 100 to 300 mesh. It is characterized by making fermented powder.

In the fifth step, the fermented rice bran powder that has undergone the fourth step is mixed with red pepper powder at a ratio of 1 to 5 parts by weight of fermented rice bran powder to 95 to 99 parts by weight of red pepper powder and stirred.

The functional red pepper powder according to the present invention is made by fermenting rice bran with lactic acid bacteria and mixing rice bran fermentation powder with red pepper powder to distribute the rice bran fermentation powder evenly, creating a form similar to the formation of a lactic acid bacteria film on red pepper powder, thereby eliminating harmful bacteria caused by lactic acid bacteria. By inhibiting penetration, it is effective in preventing spoilage of red pepper powder and significantly extending its shelf life.

In addition, the present invention has the effect of providing high-quality functional red pepper powder, such as providing a light texture to cooked food when food is cooked using red pepper powder containing fermented rice bran powder.

Figure 1 is a flow chart showing the process for producing functional red pepper powder according to the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail as follows. Also, in 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 will be omitted.

The functional red pepper powder of the present invention is characterized in that roasted rice bran is fermented with lactic acid bacteria, the powdered rice bran fermentation powder is mixed with red pepper powder, and the mixture is evenly distributed by stirring.

The manufacturing process for producing the functional red pepper powder of the present invention includes the first step (S1) of making stir-fried rice bran by sterilizing rice bran extracted from brown rice through a stir-fry process; A second step (S2) of mixing the stir-fried rice bran, lactic acid bacteria fermentation milk, and water to create a fermentation composition; A third step (S3) of putting the fermentation composition into a fermenter and fermenting it to produce a fermented product; A fourth step (S4) of drying the fermented product and then putting it into a grinder to make fermented rice bran powder; It consists of a fifth step (S5) of mixing the fermented rice bran powder with red pepper powder and stirring it to distribute the fermented rice bran powder evenly throughout the red pepper powder.

In the first step (S1), rice bran extracted from brown rice is sterilized by placing it in a stir-fry pot and roasting it for 5 to 15 minutes at a temperature of 120 to 150 ° C.

In other words, harmful bacteria are sterilized by roasted rice bran, and then the fermented product is made to have quality stability during the post-process fermentation of rice bran by lactic acid bacteria.

Rice bran is a fine inner bran that is separated in the process of removing the husk from rice and then polishing brown rice into white rice. Fat, protein, and dietary fiber make up a large portion of the nutrients, and vitamin A and B vitamins such as thiamine, pyridoxine, and niacin. Various nutrients have been confirmed, including vitamin E and minerals such as calcium, zinc, and iron as main ingredients.

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In other words, the nutrients of rice are concentrated, and by fermenting using rice bran, which has nutrients such as vegetable protein and vitamins, the active ingredients of rice bran can be consumed together. In addition, rice bran is rich in dietary fiber, so it is fermented by lactic acid bacteria. This promotes the use of rice bran that has gone through a stir-frying process, so that the lactic acid bacteria fermentation composition in the post-process has a light taste.

In the second step (S2), 60 to 80 parts by weight of roasted rice bran, 1 to 5 parts by weight of lactic acid bacteria fermented milk, and 30 to 60 parts by weight of water are mixed and stirred evenly to make a fermented composition.

The rice bran contained in the fermented composition further activates the activity of lactic acid bacteria and promotes the growth of lactic acid bacteria.

In the third step (S3), the fermentation composition mixed in a ratio of 60 to 80 parts by weight of the stir-fried rice bran, 1 to 5 parts by weight of lactic acid bacteria fermented milk, and 30 to 60 parts by weight of water is introduced into the fermenter and fermented at a temperature of 35 to 40 ° C. The fermented product is obtained through a fermentation process for 60 to 80 hours.

When fermenting the fermented composition, it is preferable that the fermentation temperature is 35 to 40 ℃ to ensure optimal fermentation. This is because at low temperatures below 35 ℃, the activity of lactic acid bacteria decreases, which hinders the growth of lactic acid bacteria. This is because fermentation does not work well, and at high temperatures above 40℃, lactic acid bacteria die or their activity decreases, reducing fermentation efficiency.

In the fourth step (S4), the fermented product obtained by fermenting the roasted rice bran with lactic acid bacteria is placed in a dryer and dried at a drying temperature of 35 to 40°C for 48 to 72 hours, and then the dried fermented product is placed in a grinder to grind 100 to 300 mesh. Make finely powdered fermented rice bran powder.

In the fifth step (S5), the fermented rice bran powder is mixed with red pepper powder at a ratio of 95 to 99 parts by weight of red pepper powder and 1 to 5 parts by weight of fermented rice bran powder so that the fermented rice bran powder is evenly distributed throughout the red pepper powder. do.

In the above, it is preferable that the red pepper powder that is commonly produced or distributed is prepared, and then the consumer (user) mixes the fermented rice bran powder according to the present invention with the red pepper powder and uses it for storage and cooking.

As described above, the fermented rice bran powder fermented with lactic acid bacteria is distributed in the red pepper powder to create a form similar to the formation of a lactic acid bacteria film on the red pepper powder, thereby suppressing the penetration of harmful bacteria by lactic acid bacteria, preventing spoilage of the red pepper powder and significantly extending the shelf life. Make it possible to do it.

In addition, when food is cooked using red pepper powder containing fermented rice bran powder, it not only gives the cooked food a light texture, but also prevents the food from deteriorating for a long time by blocking harmful bacteria with lactic acid bacteria. We provide functional red pepper powder.

In the above, the present invention has been described with reference to the above embodiments, but of course, various modifications are possible within the scope of the technical idea of the present invention.

S1: Steps to make stir-fried rice bran
S2: Step of making a fermentation composition by mixing stir-fried rice bran, lactic acid bacteria fermentation oil, and water
S3: Step of putting the fermentation composition into the fermenter and fermenting it to produce a fermented product
S4: Drying the fermented product and then putting it into a grinder to make fermented rice bran powder.
S5: Step of distributing fermented rice bran powder by mixing and stirring it in red pepper powder

Claims (5)

The first step (S1) of making stir-fried rice bran by sterilizing rice bran extracted from brown rice through a stir-fry process;
A second step (S2) of mixing the stir-fried rice bran, lactic acid bacteria fermentation milk, and water to create a fermentation composition;
A third step (S3) of putting the fermentation composition into a fermenter and fermenting it to produce a fermented product;
A fourth step (S4) of drying the fermented product and then putting it into a grinder to make fermented rice bran powder;
A fifth step (S5) of mixing the fermented rice bran powder with red pepper powder and stirring it to distribute the fermented rice bran powder throughout the red pepper powder,
In the fourth step (S4), the fermented product obtained by fermenting the roasted rice bran through the third step with lactic acid bacteria is placed in a dryer, dried at a drying temperature of 35 to 40°C for 48 to 72 hours, and then ground into a fine powder of 100 to 300 mesh. Making fermented rice bran powder,
In the fifth step (S5), the fermented rice bran powder that has undergone the fourth step is mixed with red pepper powder at a ratio of 1 to 5 parts by weight of fermented rice bran powder to 95 to 99 parts by weight of red pepper powder and stirred. How to make functional red pepper powder.
According to clause 1,
In the second step (S2), a method for producing functional red pepper powder, characterized in that 60 to 80 parts by weight of roasted rice bran, 1 to 5 parts by weight of lactic acid bacteria fermented milk, and 30 to 60 parts by weight of water are mixed and stirred to produce a fermented composition. .
In paragraph 1
In the third step (S3), the fermentation composition that has undergone the second step is placed in a fermenter and fermented for 60 to 80 hours at a fermentation temperature of 35 to 40 ° C.




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