KR20020067318A - Continuous sterilizing and drying method for red pepper and the installation thereof - Google Patents

Abstract

PURPOSE: Provided are a continuous sterilizing and drying method for raw red pepper and an apparatus therefor, thereby mass-producing high quality of dried red pepper having improved preservability and storageability. CONSTITUTION: The continuous sterilizing and drying method of raw red pepper comprises the steps of: selecting red pepper and followed by removing its stalk and fermenting it; washing its surface to remove impurities and remaining agricultural chemicals; finely cutting the washed red pepper then removing seeds therefrom; sterilizing it with steam; primarily and secondarily drying the sterilized red pepper; and pulverizing and forming the dried red pepper.

Description

Method for manufacturing sanitary dried red pepper by continuous sterilization drying of raw red pepper and its apparatus {CONTINUOUS STERILIZING AND DRYING METHOD FOR RED PEPPER AND THE INSTALLATION THEREOF}

The present invention relates to a method and apparatus for manufacturing sanitary dried red pepper by continuous sterilization drying of raw red pepper, and more particularly, selecting red pepper and removing the stem and ripening red pepper; Washing the surface to remove foreign substances and residual pesticides from the red pepper surface; Shredding and washing the washed red pepper; Steam sterilizing the chopped and the separated peppers at high temperature and high pressure; First and second drying the sterilized pepper; Pulverizing / molding the dried pepper to produce the product.

In general, dried red peppers are harvested on a small scale in cultivated farms or unit combinations after harvest, or by hot air drying. However, the red pepper dried by the above method is hygienic, and most of them are manufactured without a washing process, and thus, foreign substances and some residual pesticides remaining on the surface are not completely removed, and most of them are left undried and dried in the open ground. Since it is seriously exposed to contamination by pathogenic microorganisms suspended in the air, and does not go through the sterilization process for microorganisms, a large amount of microorganisms survive in the outer shell and the inside, which is very hygienic.

In addition, the dry pepper was inevitably large in color and flavor due to drying conditions such as drying period, weather conditions during drying, the quality was inevitably large.

On the other hand, domestically produced peppers are intensively shipped from July to September of the year, so a large storage or processing facility is needed to store mass-produced peppers and provide dried peppers on demand. . However, red pepper has a very high latent heat in comparison with other crops, and particularly has a very fast deterioration rate immediately after harvesting. Therefore, in order to store mass-produced peppers for a long time, the inactivation technology of the autodigestive enzymes inside the pepper is very important. Therefore, in order to store the pepper for a long time stable operation was required to prevent deterioration within a short time after harvesting.

As one of the methods for providing a safer dry pepper hygienically, the method of sterilizing by irradiating gamma rays on the surface of the pepper. However, the gamma irradiation method has an excellent effect in reducing the number of microorganisms, but it is not effective for the contaminants other than the microorganisms, rather it may cause a deterioration of the color and flavor in the dried pepper, which can be a factor of quality deterioration.

In addition, there are products produced by hot air drying, crushing and crushing some raw red peppers in the manufacture of red pepper powder in foreign countries, but these drying methods are not hygienic in a strict sense. This is because pepper contains up to 1000 times more microorganisms in the inner flesh than the shell.

The present invention has been made to solve the above problems, it is designed to continuously perform the sterilization and drying process of raw pepper, the object of providing a continuous, hygienic sterilization, drying method and apparatus of red pepper It is done.

1 is a block diagram showing a manufacturing method according to the present invention,

2 is a view showing the configuration of a device for sanitary and continuous drying of red pepper according to the present invention.

* Explanation of symbols for main parts of the drawings

1: aging room 2: washing machine

3: thinner 4: seed separator

5: steam sterilizer / ditch 6: primary dryer

7: 2nd dryer 8: Laser foreign material removal remover

9: forming / grinding machine 10: iron remover

11: packing machine 12: rapid freezing storage room

13: surface sterilization tank 14: disinfectant production / storage tank

15: chemical sterilization tank (main sterilization) 16: conveyor

In order to achieve the above object, the present invention comprises the steps of screening and removing the tap of the pepper and ripening the pepper; Washing the surface to remove foreign substances and residual pesticides from the red pepper surface; Shredding and washing the washed red pepper; Steam sterilizing the chopped and the separated peppers at high temperature and high pressure; First and second drying the sterilized pepper; It provides a method for producing a sanitary dried pepper by the continuous sterilization drying of raw red pepper comprising the step of pulverizing / molding the dried pepper product.

Preferably, the ripening process of the production method of the present invention can be carried out in a cool and well-ventilated place for 1-3 days the raw pepper purchased. This ripening process can improve the spicy taste and red color of the flavor of raw pepper.

Preferably, the production method of the present invention may further comprise a step of freezing the red pepper before or after the ripening step, after the cutting and seeding step, or after the first drying process. This freezing storage is concentrated in a short period of limited red pepper harvest to compensate for the shortcomings of the year-to-year supply to facilitate the year-round sanitary pepper production.

Preferably, the manufacturing method of the present invention may further include a step of sterilizing the pepper surface using an appropriate fungicide after the surface cleaning step. This surface sterilization process is particularly advantageous when the microbial contamination is severe on the pepper surface.

Preferably, the high temperature and high pressure steam sterilization process of the production method of the present invention may be replaced by a suitable chemical sterilization process capable of present sterilization of microorganisms present in and out of pepper.

Preferably, the commercialization step of the manufacturing method of the present invention may further include a laser foreign material removal process for removing foreign matter (metal, stone, etc.) from the dried pepper and a process for removing iron from the crushed / molded pepper. .

In order to achieve the above another object, the present invention is a ripening room (1) for screening raw red pepper and improve the pepper flavor (spicy, red color); Washing machine (2) for washing the foreign substances on the surface of red pepper; A cutter 3 for rinsing the washed pepper to a uniform size; Seed separator (4) capable of separating the skin and seeds (seed) of the shredded pepper; A high temperature and high pressure steam sterilizer (5) for sterilizing microorganisms existing inside and outside the separated pepper; Primary and secondary dryers 6 and 7 for drying the sterilized pepper; It provides a manufacturing apparatus of sanitary dried pepper by continuous sterilization drying of raw red pepper, comprising a forming / crusher 9 for commercializing dried red pepper, wherein the components are connected by an automatic conveyor 16. .

Preferably, the washing machine 2 of the manufacturing apparatus of the present invention may be a rotary tumble washer or a high pressure air bubble generator for washing the foreign substances on the surface of red pepper. The apparatus for manufacturing may further include a laser foreign matter detector remover 8 for removing foreign matter (iron, stone, etc.) of dry pepper before forming / crushing, and an iron remover 10 and a packing machine 11 after forming / crushing. .

Preferably, the manufacturing apparatus of the present invention may further include a quick freezing storage facility 12 that can store raw or aged pepper, chopped pepper, or primary dried pepper.

Preferably, the manufacturing apparatus of the present invention may further include a surface sterilization tank 13 capable of sterilizing the pepper surface with an appropriate sterilizing agent after surface cleaning.

Preferably, the high temperature and high pressure steam sterilizer in the manufacturing apparatus of the present invention may be replaced with a chemical sterilizer sterilization tank 15 capable of sterilizing the inside and outside of the pepper with an appropriate sterilizer.

Preferably, the automatic conveyor 16 in the manufacturing apparatus of the present invention may use a belt-type or basket-type conveyor that is automatically transferred by the pneumatic conveying device using the air injection pressure generally used in the art.

Thus, the drying of red pepper according to the present invention can be carried out hygienically and continuously.

Hereinafter, the present invention will be described in more detail according to the manufacturing process.

First stage

Aging screening and tap removal

Buy red peppers with their stems removed or red peppers with their stems and ripen them in a cool, well-ventilated warehouse (1) for 1-3 days while removing the stems, bottles, and foreign objects.

2nd step

Cleaning and surface sterilization

Pepper, which has undergone ripening and sorting, is washed with a rotary tumbler (2) or a high-pressure air bubble generator (2) by washing with water to remove contaminated dust, foreign matter and residual pesticides. If microbial contamination is severe by the class, surface sterilization is performed by spraying or depositing in the surface sterilization tank 13 containing the chemical disinfectant solution. Here, the preparation of the disinfectant solution and the auxiliary tank 14 may be used for the edible fungicides commonly used in the food industry, but is preferably prepared in a suitable concentration of about 0.1-0.5% of disinfectants such as sodium dichloroisocyanurate Use it. The surface sterilization kills more than 90% of the surface microorganisms of pepper, E. coli is killed up to 100%.

3rd step

Sesame Seed Separation and Sterilization

The pepper washed and surface sterilized in step 2 is chopped to a uniform size (4-25 mm) (3), and the skin and seed (seed) are separated using a seed separator (4). Drying process). The seed-separated pepper is sterilized with respect to the microorganisms existing inside and outside the pepper in a high temperature and high pressure steam sterilizer (5). Preferably steam sterilization for 1-10 minutes at a temperature of 90-120 ℃ and a steam pressure of 0.5-5 kgf / cm ² .

On the other hand, high temperature and high pressure steam sterilization method can be replaced by the sterilization method (0.1 ~ 1.0% sodium dichloroisocyanurate solution) using the chemical sterilizer of the pepper surface sterilization step. In case of using chemical sterilization method, in order to prevent deterioration of red pepper and deterioration of color and flavor, it can be degassed by using steam steam of 0.5-2.0 kgf / cm2 for about 1 to 15 minutes in the high pressure steam tank (5). .

4th step

1st and 2nd drying

In the third stage, a continuous belt dryer (6) equipped with an automatic temperature controller and air flow regulator (6) (3-5 steps, belt length 30-), which has high productivity and high temperature, can be dried quickly and automatically. 50M) and a floating drum cylindrical dryer (7) (hot air dryer, 1 million Kcal / h, 2-10rpm), etc., are put into a dryer commonly used in the industry, and rapidly dried within 1 hour with hot air of 60 to 120 ° C. . The surface of red pepper is covered with wax, so if it is dried at once, it takes a lot of time and the quality is deteriorated. Therefore, it is dried first until moisture content reaches 40-50%, and then water is diffused. Secondary drying is performed until the content is about 12-16%.

On the other hand, as a part of processing a large amount during the limited period of the short pepper harvest season, the semi-finished product reduced in volume by the first drying is rapidly frozen and stored at -25 ° C or lower in the quick freezing storage room 12, and then the second time in the non-harvesting season. Drying can also be performed.

5th step

Product stage

After the pepper dried in the fourth step to remove the foreign matter (iron, copper, etc.) through the laser foreign object automatic detection remover (8), using a molding / crusher (9) to prepare a pepper flakes or pepper powder. This is again passed through an iron remover (10, Gauss unit: 10,000-16,000) to remove iron, and then packaged (11) to finalize the product.

The following is an embodiment of the present invention according to the above process. However, the scope of the present invention is not limited by the following examples.

Production Example

2000 kg of Korean red pepper, Gyeongsangbuk-do, Korea, purchased and aged (1) to produce flavor (spicy, red color), remove stalks while sorting bottles and foreign objects, and then use rotary tumble washer (2) or high pressure air After washing with water in the washing tank (2) to which the drop generating device is attached, rinsing to a uniform size (3), and separating the skin and seeds (seed) using the seed separator (4). The seed-separated pepper is sterilized by the high temperature and high pressure steam sterilizer 5 for microorganisms present inside and outside the pepper, and then dried in two stages (6, 7), and the foreign substance is removed by the laser foreign matter detection remover (8). After removal it was molded or pulverized (9). Molded crushed red pepper flakes or red pepper powder was passed through an iron remover (10) to produce a sanitary dried pepper. On the other hand, in order to prove whether the production of sanitary dry pepper even in the non-harvest season of red pepper, after freezing storage (12) of raw red pepper or sliced red pepper or primary dried pepper in the manufacturing process, each frozen pepper After that by the manufacturing process, respectively, the sanitary dried pepper could be manufactured. In addition, if the microbial contamination of the pepper surface is severe, sterilize the surface surface with 0.1 ~ 0.5% sodium dichloroisocyanurate solution after washing the pepper surface in the manufacturing process, and then perform the same process thereafter to produce a sanitary dried pepper Could. As a result, 90% of the microorganisms (live cells) present on the surface and 100% of the E. coli group were able to sterilize. In addition, the high-temperature high-pressure steam sterilization process in the manufacturing process was replaced with a sterilization process using a disinfectant (0.1 ~ 1.0% sodium dichloroisocyanurate solution), and the rest of the process was carried out in the same manner to produce a sanitary dried pepper. As a result, the same excellent sterilization effect as steam sterilization was obtained.

Example 1

In 2000, 2000 kg of raw peppers harvested from the nutrition region of Gyeongsangbuk-do, Korea were removed, and the raw red peppers were subdivided into 300 kg each, and half of them were rapidly frozen. Each of the uncooked raw peppers and the frozen raw peppers were washed as follows.

After washing the red pepper in the washing tank (1) equipped with a high-pressure air bubble generator for about 15 seconds to 5 minutes, to check the quarter content of the raw pepper and the remaining state of the foreign material is shown in Table 1 below.

Table 1. Surface cleaning effect of raw pepper

division 15 seconds 30 seconds 1 minute 2 minutes 3 minutes 4 minutes 5 minutes Quarter (%) 1.2 0.4 0.02 0.01 0.01 trace trace Foreign substance (number / kg) 120 40 5 3 2 2 2

As confirmed above, when the washing time was less than 1 minute, a large amount of quadrants and foreign substances were detected, but the contents of four minutes and foreign substances rapidly decreased when the washing time was more than 1 minute. In addition, even after 5 minutes of washing did not significantly improve the cleaning effect. Therefore, considering the running time and economical efficiency of the entire process, the washing time is preferably 1-5 minutes, most preferably 1 minute. And surface freezing effect after freeze pepper was thawed at room temperature (1-3 hours) was also the same result when washed unfrozen red pepper.

In addition, when using a rotary tumbler washer instead of the bubble generation washing machine to pass the pepper time of 1-5 minutes, the washing effect was the same as the 1-5 minutes washing effect of the air bubble washer.

And, when washed with a rotary tumbler, the removal effect of the pesticide residue on the pepper surface was very excellent. The results are shown in Table 2.

Table 2. Effect of Washing Pesticide Residues of Red Pepper Using Rotary Tumbler Washer (Unit: ppm)

Pesticide Residue Residual allowable Dried red pepper Dry pepper after washing Chloropyrifos 0.500 0.019 nd Chlororobenzilate 1.000 0.591 nd α-BHC 0.200 0.120 nd

nd; not detected

Example 2

When the raw pepper was contaminated by many microorganisms, the microbial sterilization effect by subsequent main sterilization (high temperature high pressure steam sterilization or chemical sterilizer sterilization) could be reduced.

Transfer the washed raw pepper to the surface sterilization tank (13) and edible fungicides such as sodium dichloroisocyanurate 0.01%, 0.05%, 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 1.0%, respectively After sterilization for 1 minute, the residual microorganisms on the surface of red pepper were measured according to the general microbial measurement method of the Food Code. The negative control group was sterilized for 1 minute in a simple washing tank without addition of the disinfectant, and the results are shown in Table 3 below.

Table 3. Microbial measurement result after surface sterilization (Unit: CFU / g)

division 0 sec 15 seconds 30 seconds 1 minute 2 minutes 3 minutes 5 minutes 4 minutes trace trace trace trace trace trace trace Foreign substance One Not detected Not detected Not detected Not detected Not detected Not detected General bacteria 10 ⁶ -10 ⁷ 10 ⁴ -10 ⁵ 10 ² -10 ³ 10 ¹ -10 ² 10 ¹ -10 ² 10 ¹ -10 ² 10 ¹ -10 ² Coliform group positivity voice voice voice voice voice voice Escherichia coli positivity positivity positivity voice voice voice voice

After washing for 1 minute as described above, the sterilization and washing at the same time in the surface sterilization tank attached with a high-pressure air bubble generator, the four quarters and foreign matter was completely removed.

On the other hand, in the case of simple washed peppers that were not treated with fungicides, the maximum number of bacteria was detected up to 10 ^7. However, in the experimental groups to which fungicides were administered, the number of bacteria was decreased as the concentration of fungicides increased. General bacteria of ˜100 CFU / g were detected. In the case of E. coli, all of them showed a negative reaction at the concentration of 0.1% or higher, and the bactericidal effect of E. coli group was found to be higher than 0.1% of the drug concentration. However, in case of peppers treated with 1.0% fungicide solution, which is the highest concentration, the red color of red pepper discolors as time passes. . In addition, the sterilizing effect at the concentration of 0.2 ~ 0.55% of the disinfectant showed similar results to the sterilizing effect in the 0.1% sterilizing solution. Therefore, in consideration of the economic efficiency and bactericidal effect according to the concentration of the bactericide, the concentration of the bactericide in this process is preferably 0.1-0.5%, most preferably treated with 0.1% sterilizing solution.

Example 3

In Example 3, the concentration of the sterilizing solution was determined to 0.1%, and then sterilized for 15 seconds, 30 seconds, 1 minute, 2 minutes, 3 minutes, and 5 minutes, respectively, in order to verify the different sterilization effects in time. The results of determining the sterilization degree of the microorganisms are shown in Table 4 below.

Table 4. Effect of Sterilization Time on Microbial Sterilization and Foreign Material Removal (CFU / g)

division 0 sec 15 seconds 30 seconds 1 minute 2 minutes 3 minutes 5 minutes 4 minutes trace trace trace trace trace trace trace Foreign substance One Not detected Not detected Not detected Not detected Not detected Not detected General bacteria (mari) 10 ⁶ to 10 ⁷ 10 ⁴ to 10 ⁵ 10 ² to 10 ³ 10 ¹ to 10 ² 10 ¹ to 10 ² 10 ¹ to 10 ² 10 ¹ to 10 ² Coliform group positivity voice voice voice voice voice voice Escherichia coli positivity positivity positivity voice voice voice voice

As shown in the above results, it was found that the sterilizing effect on the microorganisms was more than 1 minute in the 0.1% concentration of the disinfectant solution. The time is preferably 1 minute or more, and most preferably 1 minute.

Example 4

The washed red pepper was automatically cut into 4-25 mm sizes using a conveyor. This is to facilitate the penetration of heat or sterilizing water into the pepper, the purpose is to maximize the sterilization effect and drying effect.

And in order to find out the drying effect of the main sterilization effect of frozen / non-frozen sliced pepper, part of the seed was separated (using the following seed separation device) and then rapidly frozen.

Example 5

Steamed sterilized raw pepper and sliced frozen raw pepper prepared in Example 4 (defrosted at room temperature for 1 to 3 hours) were steam sterilized at a temperature of 90-120 ° C. and a pressure of 0.5-5 kgf / cm ² for 1-10 minutes, respectively. The bactericidal effect is shown in Table 5 below.

Table 5. Microbial Sterilization Effect of Steam Treatment Process (Unit: CFU / g)

microbe Processing time (min / 5kgf / cm ² ) Control (non-sterile) One 3 5 10 Coliform group 10 ^2-3 0-10 nd nd nd Viable count 10 ^7-8 10 ^6-7 10 ^5-6 10 ^3-4 10 ^1-2

nd: not detected.

As described above, the E. coli group could be completely killed by steam sterilization for 3 minutes, and the general viable cell number could be killed about 4 log cycles compared to the initial bacterial count by 5 minutes treatment. Therefore, the steam sterilization time is preferably treated for 3-5 minutes, most preferably 5 minutes. In addition, the higher the steam pressure of the steam injector, the higher the temperature of pepper in a short time, the higher the sterilization effect. When the steam pressure is lower than 0.5 kgf / cm ² , the steam treatment time for the sterilization effect is long, the quality degradation and continuous production is difficult, and the steam pressure of more than 5 kgf / cm ² was unstable to apply to the field. Therefore, in order to obtain a predetermined sterilization effect in a short time such that continuous sterilization is possible, a steam pressure of 0.5-5 kgf / cm ² is preferable, and most preferably, 5 kgf / cm ² is determined.

Example 6

In order to investigate the sterilization effect of the shredded red pepper using a chemical sterilizing agent harmless to human body instead of the high temperature and high pressure steam sterilization method, the washed raw red pepper is transferred to the surface sterilization tank 13 and sodium dichloroisocyanurate 0%, 0.1%, 0.2, 0.3, 0.4%, 0.5% and 1.0% of the sterilization solution is present in the sterilization liquid is present in the sterilization solution for 30 seconds, after verifying the sterilization effect of the microorganisms by the concentration of the drug is shown in the following Table 6.

Table 6. Sterilization effect of chemical disinfectant by concentration (30 seconds sterilization, unit: CFU / g)

0% 0.1% 0.2% 0.3% 0.4% 0.5% 1.0% 10 ⁷ to 10 ⁸ 10 ⁴ to 10 ⁵ 10 ⁴ to 10 ⁵ 10 ³ to 10 ⁴ 10 ¹ to 10 ² 10 ¹ to 10 ^{2 Less} than 10 Positive (10 ³ or more) positivity voice voice voice voice voice positivity positivity voice voice voice voice voice

As shown in Table 6, when the surface sterilized pepper was cut and the degree of contamination of the microorganisms was measured, the number of microorganisms in the red pepper flesh was found to be 10 to 1000 times more contaminated than the surface. Therefore, red pepper can be completely sanitized only by removing microorganisms inside.

In the above results, it was confirmed that the bactericidal effect on general bacteria and E. coli group was higher than 0.4% of fungicide concentration.When sterilizing at a high concentration of 1.0%, there was a concern about the quality deterioration due to the rapid decolorization of raw red pepper and after the final drying. The internal sterilization concentration was determined at 1.0% or less because of the risk of residue. Therefore, the concentration of the sterilizing solution for internal sterilization is preferably 0.4-1.0%, most preferably 0.4% in consideration of the killing effect of the microorganisms and economic risk and residual risk.

Example 7

In Example 6, the concentration of the internal sterilization liquid was determined to 0.4%, and then sterilized for 15 seconds, 30 seconds, 1 minute, 2 minutes, 3 minutes, and 5 minutes, respectively, in order to verify the sterilization effect according to the time. The result of determining the sterilization degree is as follows.

Table 7. Sterilization effect according to sterilization time using chemical sterilization (0.4% sterilization solution concentration)

0 sec 15 seconds 30 seconds 1 minute 2 minutes 3 minutes 5 minutes 10 ⁷ to 10 ⁸ 10 ³ to 10 ⁴ 10 ¹ to 10 ² 10 ¹ to 10 ^{2 Less} than 10 ^Less than 10 ^Less than 10 positivity voice voice voice voice voice voice positivity voice voice voice voice voice voice

As shown in the above results, it was found that the sterilization effect of the microorganisms after treatment for more than 30 seconds in the 0.4% concentration of the disinfectant solution, since the sterilization treatment for more than 2 minutes does not show a superior sterilization effect, the internal sterilization time is preferably 30 seconds to 2 minutes, Most preferably, 30 seconds.

Example 8

Pepper sterilized in Example 5 (steam sterilization) and Example 7 (chemical sterilization) in a continuous belt dryer (4 stages, 40m) equipped with a thermostat respectively 60 ℃, 70 ℃, 80 ℃, The hot air of 90 ℃, 100 ℃, 110 ℃, and 120 ℃ reduced the water content to 50% and observed the change of life by each temperature control. The results are shown in Table 8 below.

Table 8. Drying time according to hot air temperature of primary dryer (belt type hot air dryer)

division 60 ℃ 70 ℃ 80 ℃ 90 ℃ 100 ℃ 110 ℃ 120 ℃ Hours (hr) 1.2 1.1 1.0 0.8 0.6 0.5 0.4 color scarlet scarlet scarlet scarlet scarlet scarlet Some discoloration of the cut surface

As shown in Table 8, in the hot air drying conditions of 80 ℃ or less, the time required to reduce the water content to 50% or less takes more than 1 hour, the cutting surface was slightly discolored in 120 ℃ hot air. Therefore, it is preferable to perform primary drying temperature conditions in the range of 90-110 degreeC. In addition, the drying time in the temperature range (about 50% of the moisture) took about 0.4 hours of drying time to produce a product of uniform quality.

Example 9

In Example 8, the first dried raw red pepper was moved to a low speed conveyor (5 minutes) to diffuse moisture, and then the temperature condition was 60 ° C. in a secondary dryer (flow type cylindrical dryer, 100 Kcal) equipped with a thermostat. Drying was performed at 70 ° C., 80 ° C., 90 ° C., 95 ° C., 100 ° C., 105 ° C., and 110 ° C., respectively, and the change in color after drying was verified. The results are shown in Table 9 below.

Table 9. Color change table according to hot wind temperature change in secondary dryer

division 60 ℃ 70 ℃ 80 ℃ 90 ℃ 95 ℃ 100 ℃ 105 ℃ 110 ℃ color scarlet scarlet scarlet scarlet scarlet Dark red Discolored Discolored

As described above, there was no change in color at the temperature condition of 60 ~ 95 ℃, but the color was changed dark to dark red at the temperature condition of 95 ℃ or higher and a part of the pepper discolored orange color at 105 ℃ or more. Therefore, it is preferable to perform the process in the temperature range of secondary drying in the temperature range of 60-95 degreeC (setting secondary drying temperature according to the moisture content of primary dry matter). Finally, 100 kg of the finished product is analyzed and compared with 100 kg of existing dry products on the market.

Table 9. Comparison table of products of the present invention with existing products

division Existing pepper Sanitary pepper according to the present invention Moisture content (%) 12.34 8.97 Quarter (%) 0.76 Not detected Foreign substance (piece / ㎏) 0.7 none Spicy (SHU) 4,580 6,247 C.U (COLOR UNIT) 4,350 5,732 General bacteria 1.6 × 10 ⁵ 1.3 × 10 Coliform group positivity voice Escherichia coli voice voice

Therefore, the pepper dried according to the process of the present invention is very safe in terms of hygiene / microorganisms, and showed a uniform quality in color and spicy taste, it turned out to be a very good pepper product as a whole.

As a result of the 1st and 2nd drying, the pepper can be dried for a long time at low temperature, but the color and quality of the pepper can be maintained only within 1 hour at a high temperature.

Example 10

In Example 8, in the rapid freezing device having a temperature range of -25 ° C to -40 ° C in preparation for the case where the capacity of the subsequent process equipment, such as a secondary dryer, is insufficient for the primary dried raw pepper, Rapid freezing and storage for 24 hours. When comparing the quality of the first dried product, which was quickly frozen, to the second dried product and the second dried red pepper without undergoing the quick freeze storage process, the comparative values for each analysis item did not show a big difference as follows.

Table 10. Comparison of Quality of Dried Frozen Pepper and Unfrozen Pepper

division Quick freeze storage and drying Unfrozen Dry Moisture content (%) 5.46 5.23 Spicy (SHU) 6,089 6,123 C.U (COLOR UNIT) 5,820 5,779 General bacteria 1.2 × 10 1.4 × 0 Escherichia coli voice voice

As confirmed in Table 10, even though the pepper was stored by freezing rapidly, there was no significant difference in the quality after drying. Therefore, if the production capacities of the secondary dryer were insufficient during the process, it was judged that there was no significant difference in the quality of the final product even if the primary dried pepper was rapidly frozen. In the case of rapid freezing storage, it is possible to purchase large quantities of raw red pepper in high season and dry it in the middle (volume reduction effect), and then process it at the necessary time of year while storing. Such rapid freezing may be carried out after the raw raw pepper, shredded seed separation step, surface sterilization step, if necessary.

Example 11

Sensory evaluation was carried out by randomly extracting 10 experts in the industry for the dried peppers by the above-described method, and comparing them with the conventional sunil dried peppers (sunflower) and hot-air dried peppers (flower dried) as a five-point comparison method. The evaluation results are shown in Table 11 below.

Table 11. Comparison of quality evaluation between the product of the present invention and the existing product

division Sun Flower Dried red pepper according to the present invention incense 3 2 4 flavor 4 2 5 Texture 3 3 4 color 4 3 5

According to Table 11, the dried red pepper according to the present invention was evaluated to be excellent in aroma, taste, texture, color, and the like compared to the red pepper products in circulation.

According to the present invention having the above-described configuration, the hygiene problem of the conventional dry pepper, that is, the problem caused by harmful microorganisms and residual pesticides remaining inside, was greatly improved by the introduction of the washing and sterilizing process. The present invention not only enables continuous automated production from raw red pepper to the product, but also optionally adds a quick freezing storage process as needed in processes such as raw red pepper purchase, fine seed separation, main sterilization, and primary drying. Since it is possible to process a large amount of raw materials in the harvest season, there is an effect that can always provide a good quality dry pepper regardless of season or crop. In addition, the process according to the present invention can be carried out continuously, there is an effect that can provide a large amount of hygienic dry pepper of excellent quality.

Claims (15)

Sorting and removing the caps of the red pepper and ripening the red pepper; Washing the surface to remove foreign substances and residual pesticides from the red pepper surface; Shredding and washing the washed red pepper; Steam sterilizing the chopped and the separated peppers at high temperature and high pressure; First and second drying the sterilized pepper; Method for producing a sanitary dried pepper by continuous sterilization drying of raw red pepper comprising the step of pulverizing / molding the dried pepper product. The method of claim 1, further comprising the step of rapidly freezing the red pepper before or after the ripening step, after the cutting and seeding steps, or after the first drying process. The method of claim 2, wherein the rapid freezing step is characterized in that the freeze storage for more than 24 hours at -25 ℃ ~ -40 ℃. The method of claim 1, further comprising sterilizing the surface of red pepper using a chemical sterilizing agent after the surface cleaning step. 5. The method according to claim 4, wherein the surface sterilization process is performed for at least one minute in 0.1%-0.5% sodium dichloroisocyanurate solution. The method of claim 1, wherein the high temperature and high pressure steam sterilization process using the steam injector is performed for 1-10 minutes at an internal temperature of 90-120 ° C. and a steam pressure of 0.5-5 kgf / cm ² . The method of claim 1, wherein the high-temperature, high-pressure steam sterilization process is replaced with a chemical sterilization process for sterilizing microorganisms existing inside and outside pepper using a chemical sterilizing agent. 8. The method according to claim 7, wherein the chemical sterilization process is performed for at least 30 seconds in 0.4%-1.0% sodium dichloroisocyanurate solution. The method according to claim 1, wherein the drying step is performed at a first drying temperature of 90-110 ° C and a second drying temperature of 60-95 ° C. The method of claim 1, wherein the commercialization step further comprises a laser foreign material removal process for removing foreign substances from the dried red pepper and a process for removing iron powder from the pulverized / molded red pepper. Ripening room (1) for screening raw pepper and improving the pepper flavor; Washing machine (2) for washing the foreign substances on the pepper surface; A cutter 3 for rinsing the washed pepper to a uniform size; Seed separator (4) capable of separating the skin and seeds (seed) of the shredded pepper; A high temperature and high pressure steam sterilizer (5) for sterilizing microorganisms existing inside and outside the separated pepper; Primary and secondary dryers 6 and 7 for drying the sterilized pepper; Apparatus for manufacturing sanitary dried pepper by continuous sterilization drying of raw red pepper, comprising a forming / grinding machine (9) for commercializing dried red pepper, wherein the components are connected by an automatic conveyor (16). 12. The apparatus according to claim 11, further comprising a quick freezing storage facility (12) capable of storing raw or ripened peppers, chopped peppers, or primary dried peppers. 12. The manufacturing apparatus according to claim 11, further comprising a surface sterilization tank (13) capable of sterilizing the pepper surface with a chemical disinfectant after surface cleaning. 12. The apparatus according to claim 11, wherein the high temperature and high pressure steam sterilizer is replaced with a chemical sterilization tank (15) capable of sterilizing the inside and outside of the pepper with a chemical sterilizer. 12. The manufacturing apparatus according to claim 11, further comprising a laser foreign material detector (8) for removing foreign matters of dried pepper before forming / grinding, and an iron remover (10) and a packing machine (11) after forming / crushing. .