KR20030033650A - method for making an unripe hot pepper into a boogak and a hot pepper- boogak which is made by the method - Google Patents
method for making an unripe hot pepper into a boogak and a hot pepper- boogak which is made by the method Download PDFInfo
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- KR20030033650A KR20030033650A KR1020010065728A KR20010065728A KR20030033650A KR 20030033650 A KR20030033650 A KR 20030033650A KR 1020010065728 A KR1020010065728 A KR 1020010065728A KR 20010065728 A KR20010065728 A KR 20010065728A KR 20030033650 A KR20030033650 A KR 20030033650A
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- 235000002568 Capsicum frutescens Nutrition 0.000 title claims abstract 6
- 238000000034 method Methods 0.000 title abstract description 15
- 240000008574 Capsicum frutescens Species 0.000 title abstract 5
- 240000007594 Oryza sativa Species 0.000 claims abstract description 32
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 32
- 235000009566 rice Nutrition 0.000 claims abstract description 32
- 238000001035 drying Methods 0.000 claims abstract description 9
- 235000012424 soybean oil Nutrition 0.000 claims abstract description 4
- 239000003549 soybean oil Substances 0.000 claims abstract description 4
- 238000012856 packing Methods 0.000 claims abstract 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 70
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 52
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- 240000004160 Capsicum annuum Species 0.000 claims description 17
- 235000007862 Capsicum baccatum Nutrition 0.000 claims description 17
- 239000001728 capsicum frutescens Substances 0.000 claims description 16
- 229940094952 green tea extract Drugs 0.000 claims description 11
- 235000020688 green tea extract Nutrition 0.000 claims description 11
- 235000013312 flour Nutrition 0.000 claims description 7
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 4
- 241000512259 Ascophyllum nodosum Species 0.000 claims description 3
- 239000002075 main ingredient Substances 0.000 claims description 3
- 241000238557 Decapoda Species 0.000 claims description 2
- 240000005979 Hordeum vulgare Species 0.000 claims description 2
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- 244000273928 Zingiber officinale Species 0.000 claims description 2
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 2
- 239000012141 concentrate Substances 0.000 claims description 2
- 235000008397 ginger Nutrition 0.000 claims description 2
- 238000003756 stirring Methods 0.000 claims description 2
- 241001247145 Sebastes goodei Species 0.000 claims 1
- 230000006837 decompression Effects 0.000 claims 1
- 229940029982 garlic powder Drugs 0.000 claims 1
- 229940116257 pepper extract Drugs 0.000 claims 1
- 230000001007 puffing effect Effects 0.000 abstract description 6
- 238000003860 storage Methods 0.000 abstract description 6
- 238000005520 cutting process Methods 0.000 abstract description 4
- 238000005406 washing Methods 0.000 abstract description 2
- 239000011248 coating agent Substances 0.000 abstract 1
- 238000000576 coating method Methods 0.000 abstract 1
- 230000020477 pH reduction Effects 0.000 abstract 1
- 239000000463 material Substances 0.000 description 6
- 235000000346 sugar Nutrition 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 238000004806 packaging method and process Methods 0.000 description 3
- 235000002566 Capsicum Nutrition 0.000 description 2
- 244000000231 Sesamum indicum Species 0.000 description 2
- 235000003434 Sesamum indicum Nutrition 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- 235000012046 side dish Nutrition 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 240000002234 Allium sativum Species 0.000 description 1
- 206010033546 Pallor Diseases 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 241000722363 Piper Species 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 241000758706 Piperaceae Species 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 238000010924 continuous production Methods 0.000 description 1
- 230000007797 corrosion Effects 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 208000002925 dental caries Diseases 0.000 description 1
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- 238000010586 diagram Methods 0.000 description 1
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- 235000021197 fiber intake Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
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- 235000019565 spicy aroma Nutrition 0.000 description 1
- 235000019654 spicy taste Nutrition 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/02—Antioxidant
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Abstract
Description
본 발명은 풋고추를 이용하여 부각을 만드는 방법 및 그 방법에 의해 제조된고추 부각에 관한 것이다.The present invention relates to a method of making an incidence using green pepper and a pepper incidence produced by the method.
부각이란 다시마, 깻잎 등에 찹쌀가루로 쑨 풀을 발라 말렸다가 기름에 튀겨서 행하는 전통적인 방법에 의해 만들어진 반찬을 말한다. 이 부각은 전통식품 중에서 설탕 등 당류를 쓰지 않으므로 반찬이나 부식으로 이용할 수 있고, 섬유질 섭취에 적합하며, 간편한 편의식 제공 및 비상시의 식량 등으로 사용할 수 있어, 관심이 높아지고 있다.Incidence is a side dish made by the traditional method of applying sesame paste with kelp or sesame leaves and frying it with oil. Since the incidence does not use sugars such as sugar in traditional foods, it can be used as a side dish or corrosion, and is suitable for fiber intake, and can be used as a convenient convenience food and food for emergencies.
이들 종래의 부각은 자연산 농수산물 원료를 사용하고 있으며, 제조 시에 전통적인 방법을 고수하고 있으므로 식품 첨가물이나 잔류 농약, 가공에서 발생할 수 있는 위생상의 안전문제나 위험성 및 품질저하를 배제할 수 있는 이점을 가지고 있다.These conventional incidences use natural agricultural and aquatic raw materials and adhere to traditional methods at the time of manufacture, which has the advantage of eliminating hygiene safety problems, risks and quality degradation that may occur in food additives, residual pesticides and processing. have.
하지만, 현재까지 대량으로 생산되어 판매되는 부각에는 풋고추를 대상으로 하는 고추 부각은 없었다.However, there have been no incidences of red peppers targeting green peppers.
그 이유는 풋고추에 찹쌀풀이 균일하게 도포되지 않아, 튀김 공정 시에 퍼핑이 불균일하면서 고밀도적으로 되어서, 고추 부각이 가볍게 씹히지도 않고 입속에 고추잔유물이 남아 있고, 부드럽고, 딱딱한 맛을 갖게 되기 때문이다. 또한, 고추 부각은 튀김기름에 의한 산패, 저장 중의 품질 저하로 인하여, 판매 유효기간이 짧아 대량으로 생산되어 판매되기에 부적합하였다.The reason is that the glutinous rice paste is not uniformly applied to the green pepper, and the puffing becomes uneven and dense during the frying process. to be. In addition, red pepper incidence was not suitable to be produced and sold in large quantities due to short shelf life due to rancidity and quality deterioration during storage by frying oil.
본 발명은 상기 문제점을 해결하고자 안출된 것으로서, 균일하면서도 저밀도적으로 튀김 공정 시에 풋고추가 퍼핑되도록 하고, 산패가 잘되지 않고, 그리고 저장성이 좋아 고추 부각을 대량으로 만들어 판매할 수 있게 하는 방법 및 그 방법으로 만들어진 고추 부각을 제공하는 것을 목적으로 하고 있다.The present invention has been made to solve the above problems, uniformly and low-density to the green pepper puff during the frying process, not good rancidity, and good shelf life to make a large amount of red pepper incidence and It is an object to provide red pepper reliefs made in that way.
도 1은 본 발명에 따라 풋고추를 부각으로 만드는 제조공정을 도시한 설명도,1 is an explanatory diagram showing a manufacturing process of making a green pepper in relief according to the present invention,
도 2는 녹차추출물을 첨가한 부각의 저장중 산가의 변화를 나타내는 그래프,2 is a graph showing the change in acid value during storage of incidence added with green tea extract,
도 3은 녹차추출물을 첨가한 부각의 저장중 과산화물가의 변화를 나타내는 그래프,3 is a graph showing the change of peroxide value during storage of incidence added with green tea extract,
도 4는 녹차추출물을 첨가한 부각의 저장중 경도의 변화를 나타내는 그래프, 그리고4 is a graph showing the change in hardness during storage of incidence added with green tea extract, and
도 5는 녹차추출물을 첨가한 부각의 저장중 수분의 변화를 나타내는 그래프.Figure 5 is a graph showing the change in moisture during storage of incidence added green tea extract.
본 발명은 상기된 목적을 달성하고자, 풋고추를 잘 씻은 다음, 풋고추를 슬라이스 형상이 되도록 풋고추의 길이방향으로 반으로 자르는 단계; 반으로 절단된 풋고추를 80℃에서 10 내지 12시간 동안 건조시키는 단계; 상기 건조된 풋고추를 100℃의 물에 데치는 단계; 물에 데친 상기 풋고추의 전 영역에 걸쳐 균일하게 찹쌀풀을 도포하는 단계; 찹쌀풀이 도포되어 있는 상기 풋고추를 다시 80℃에서 5시간 동안 건조시키는 단계; 80℃에서 재 건조된 풋고추를 180℃ 내지 200℃의 대두유에 넣어 3초 내지 5초 동안 튀겨 고추 부각을 만드는 단계, 그리고 튀겨서 만들어진 고추부각을 포장하는 단계를 포함하며, 여기에서 상기 찹쌀풀은 주재료로서 물과 찹쌀가루를 함유하고 있고, 산패지연제로서 녹차추출물을 포함하는 것으로 되어 있다.The present invention, in order to achieve the above object, washing the green pepper well, cutting the green pepper in half in the longitudinal direction of the green pepper to be sliced; Drying the green pepper cut in half at 80 ° C. for 10 to 12 hours; Blanching the dried green pepper in water at 100 ° C .; Applying glutinous rice paste evenly over the whole region of the green pepper boiled in water; Drying the green pepper coated with glutinous rice paste at 80 ° C. for 5 hours; Putting the red pepper re-dried at 80 ℃ in soybean oil of 180 ℃ to 200 ℃ fried for 3 seconds to 5 seconds to make a red pepper incidence, and packaging the fried red pepper incidence, wherein the glutinous rice paste is the main ingredient It contains water and glutinous rice flour, and it contains green tea extract as a delay agent.
이하, 본 발명의 실시예에 따른 구체적인 설명이 첨부된 도 1을 참조하여 설명될 것이다.Hereinafter, a detailed description according to an embodiment of the present invention will be described with reference to FIG. 1.
부각의 대상이 될 재료는 향이 독특하여야 하고, 녹말성분이 많아 퍼핑성이 우수하여야 하고, 당 성분이 적어야 하고, 수분을 5% 이하로 함유하고 있어야 하고, 영양소가 많아야 하며, 그리고 두께가 얇아야 하는 조건을 가지고 있다. 하지만, 본 발명에서 부각의 주재료가 되는 풋고추는 매콤한 맛과 향을 가지고 있고, 당 성분이 적고 그리고 영양소 많지만, 녹말성분이 작고, 수분이 5% 이상으로 함유하고 있고, 그리고 두께가 두꺼워서, 부각의 재료로 되기에는 부적합하다.The material to be incited should have unique aroma, high starch content, excellent puffing, low sugar content, less than 5% water content, high nutrients, and thin thickness. I have a condition. However, green pepper, which is the main ingredient of the incidence in the present invention, has a spicy taste and aroma, has a low sugar content and is high in nutrients, but has a small amount of starch, contains more than 5% of moisture, and is thick. Not suitable for being a material.
따라서, 풋고추를 고추 부각으로 만들려면, 필수적으로 슬라이스 형상으로 풋고추를 절단하여 건조한 다음 절단되어 건조된 풋고추에 찹쌀풀을 도포하는 공정이 필요하게 된다.Therefore, in order to make the green pepper to the incidence of red pepper, it is necessary to cut the green pepper in a slice shape to dry and then apply the glutinous rice paste to the cut and dried green pepper.
본 발명의 실시예는 상기 슬라이스 형상으로 풋고추를 절단하는 공정, 절단된 풋고추를 건조하는 공정, 건조된 풋고추에 찹쌀풀을 도포하는 공정에 의해 풋고추가 부각의 재료로서 적합하게 함과 동시에 이하에서 설명되는 데치는 공정에 의해 찹쌀풀이 풋고추에 균일하게 도포되어 유지되게 하여, 퍼핑성을 좋게 하였고, 찹쌀풀에 산패지연제를 첨가하여 완성된 고추 부각의 산패를 지연하여, 제품 품질을 장시간 동안 그 대로 유지할 수 있게 하는 방법이다. 그 구체적인 설명을 도 1을 참조하여 설명하면, 다음과 같다.An embodiment of the present invention makes the green pepper suitable as an incidence material by the step of cutting the green pepper into the slice shape, the process of drying the cut green pepper, and applying the glutinous rice paste to the dried green pepper, and will be described below. In order to keep the glutinous rice paste uniformly applied to green pepper by the process, the puffing property is improved, and the delayed rancidity of the finished red pepper incidence is added to the glutinous rice paste to maintain the product quality for a long time. That's how you can. A detailed description thereof will be given below with reference to FIG. 1.
먼저, 부각으로 만들어질 풋고추를 잘 씻은 다음, 풋고추를 슬라이스 형상이 되도록 풋고추의 길이방향으로 반으로 자른다.First, wash the green pepper to be made in relief, and then cut the green pepper in half in the longitudinal direction of the green pepper to make a slice shape.
반으로 절단된 풋고추는, 풋고추에 함유되어 있는 수분을 제거하기 위해, 80℃에서 10 내지 12시간 동안 건조시켜, 풋고추가 4% 이하의 수분을 함유하도록 한다.The green pepper cut in half is dried at 80 ° C. for 10 to 12 hours to remove the moisture contained in the green pepper, so that the green pepper contains 4% or less of moisture.
그 다음, 이후에 설명되는 튀김 공정에서 반으로 절단된 풋고추의 전 영역에 걸진 저밀도적인 퍼핑을 위해 필수적으로 필요되는, 풋고추의 전역에 걸친 찹쌀풀의 균일한 도포를 이룰 수 있도록, 상기 4% 이하로 건조된 풋고추를 100℃의 물에 데친다.4% or less, so as to achieve a uniform application of glutinous rice throughout the green pepper, which is essential for the low density puffing over the whole area of green pepper cut in half in the frying process described later. Poach the green pepper dried in 100 ° C water.
그 다음, 100℃의 물에 데쳐진 풋고추를 용기에 담겨진 찹쌀풀 속에 넣어 풋고추의 전 영역에 걸쳐 균일하게 찹쌀풀을 도포한다. 여기에서, 상기 풋고추의 전 영역에 걸쳐 균일하게 도포된 찹쌀풀은, 상기 풋고추가 찹쌀풀로 도포되기 전에 100℃의 물에 데쳤기 때문에, 상기 풋고추에 도포된 상태로 유지될 수 있다.Then, put the green peppers boiled in water at 100 ℃ in the glutinous rice paste contained in the container to apply the glutinous rice paste evenly over the whole region of green peppers. Here, the glutinous rice paste uniformly applied over the entire region of the green pepper, since the green pepper was boiled in water of 100 ℃ before being applied to the glutinous rice paste, it can be kept applied to the green pepper.
상기 찹쌀풀은 물에 대한 중량%로서 1 내지 8%의 생마늘 다진 것 또는 건조생강가루, 1 내지 8%의 흰보리새우가루 및 1 내지 8%의 다시마 국물을 양념으로서 찹쌀가루에 첨가하고, 그리고 물에 대한 중량%로서 0.1 내지 1.0%의 녹차추출물을 산패지연제로서 찹쌀가루에 첨가하여,100℃까지 가열된 물에 찹쌀가루와 물의 혼합비가 1 : 3이 되도록 혼합한 후, 이 혼합물을 15분 내지 20분 교반하여 만들어진 것이다.The glutinous rice paste is added to the glutinous rice flour by seasoning of 1 to 8% of fresh garlic chopped or dried ginger powder, 1 to 8% of white barley shrimp powder and 1 to 8% of kelp broth as seasoning to water, and 0.1 to 1.0% of green tea extract as a weight-to-water ratio is added to glutinous rice flour as a rancidity retardant, and the mixture is mixed with water heated to 100 ° C such that the mixing ratio of glutinous rice flour and water is 1: 3, and then the mixture is mixed with 15 It is made by stirring for 20 minutes.
상기 녹차추출물은 예를 들어 녹차 6㎏을 물 200ℓ와 함께 추출기에 넣고 45℃ 내지 50℃의 온도에서 그리고 진공도 70㎜Hg에서 감압하여 얻어진 10ℓ의 농축물이다.The green tea extract, for example, is a 10 liter concentrate obtained by putting 6 kg of green tea together with 200 l of water into an extractor at a temperature of 45 ° C. to 50 ° C. and vacuum at 70 mm Hg.
그 다음, 찹쌀풀이 도포되어 있는 풋고추를 다시 함수율이 4%이하가 되도록 80℃에서 5시간 동안 건조시킨다.Then, the green pepper coated with glutinous rice paste is dried again at 80 ° C. for 5 hours so that the moisture content is 4% or less.
80℃에서 건조된 풋고추를 180℃ 내지 200℃의 대두유에 넣어 3초 내지 5초 동안 튀겨서 고추부각을 만든다. 만약, 튀김 온도가 160℃ 이하에서 상기 절단된 재료가 튀김 되면, 상기 튀김된 재료는 씹을 때 질척한 느낌을 갖게 하여, 스낵과 같은 씹는 느낌을 제공할 수 없다.Put green pepper dried at 80 ℃ in soybean oil of 180 ℃ to 200 ℃ fried for 3 to 5 seconds to make a red pepper incidence. If the cut material is fried at a frying temperature of 160 ° C. or less, the fried material has a chewy feeling when chewed, and cannot provide a chewing feeling such as a snack.
튀겨서 만들어진 고추부각은 단열적이고 부패 방지되도록 포장되어 판매된다. 상기 단열적이고 부패 방지되도록 포장하는 방식을 이미 널리 공지되어 있으므로, 여기에서는 더 이상 상세한 설명이 생략된다.Fried fried peppers are sold in a package that is insulated and decaying. Since the method of packaging to ensure that the thermal insulation and anti-corruption is already well known, the detailed description is omitted here.
상기 녹차추출물은 지방산화를 억제하는 효과, 미생물의 생육을 억제하는 효과, 그리고 공지된 충치 예방 효과를 가지고 있으며, 이를 입증하기 위해. 본 발명에 따라 만들어진 부각을 알루미늄 적층 필름으로 포장하여 악조건인 50℃의 인큐베이터(항온기)에서 실험한 예가 도 2 내지 도 5에 도시되어 있다.The green tea extract has the effect of inhibiting fatty acidization, the effect of inhibiting the growth of microorganisms, and known caries prevention effect, to prove this. An example of experiments in an incubator (thermostat) at 50 ° C, which is a bad condition, by packaging the reliefs made according to the present invention with an aluminum laminate film is shown in FIGS. 2 to 5.
본 발명은 상기한 바와 같이, 상기 슬라이스 형상으로 풋고추를 절단하는 공정, 절단된 풋고추를 건조하는 공정, 건조된 풋고추에 찹쌀풀을 도포하는 공정에 의해 풋고추가 부각의 재료로서 적합하게 함과 동시에 데치는 공정에 의해 찹쌀풀이 풋고추에 균일하게 도포되어 유지되게 하여, 퍼핑성을 좋게 하였고, 찹쌀풀에 산패지연제를 첨가하여 완성된 고추 부각의 산패를 지연하여, 제품 품질을 장시간 동안 그 대로 유지할 수 있게 함으로써, 고품질, 위생적인 관리에 의한 고급 소비자의 지속적인 확보와 소비자 기호의 고급화 취향에 맞출 수 있는 고부가가치의 제품을 생산, 판매할 수 있게 하였으며, 그리고 다양한 전통 식품의 개발로 우리 농수산물을 원료로 하는 가공 식품 생산의 연중 가동이 가능해져 공장화에 의한 지속적인 생산과 농한기 대책 및 농어촌의 유휴 노동력, 부녀자와 늘어나는 노인층의 노동력 활용이 가능해져 고용기회와 농촌 사회의 내실화 증대에 기여할 수 있게 하였다.The present invention, as described above, by the process of cutting the green pepper in the slice shape, the step of drying the cut green pepper, applying the glutinous rice paste to the dried green pepper is suitable as a material of the incidence and boiled at the same time By keeping the glutinous rice paste uniformly applied to green pepper by the process, it improves the puffing properties, and adds a ranching retardant to the glutinous rice paste to delay the rancidity of the finished red pepper incidence, so that the product quality can be maintained for a long time. By making high quality and hygienic management, we are able to produce and sell high value-added products that can be consistently secured by high-quality consumers and high-end tastes of consumers' preferences. Processed food production can be operated year-round, resulting in continuous production due to planting The idle labor force in books and farming and fishing villages, and the labor force of women and the elderly, can be utilized, contributing to the increase of employment opportunities and internalization of rural society.
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| KR101144270B1 (en) | 2009-11-11 | 2012-05-11 | 이완희 | Hot pepper seasoned with soy and method thereof |
| KR20180066727A (en) | 2016-12-09 | 2018-06-19 | 이영주 | Method for manufacturing of bugak and the bugak manufactured thereby |
| KR20180089175A (en) | 2017-01-31 | 2018-08-08 | 농업회사법인 한백식품(주) | An Enhanced Taste and preference Corn 'Daihagchal' Laver-Boogak and Process for Preparation thereof |
| KR102145122B1 (en) | 2019-01-16 | 2020-08-14 | 강도우 | Making method of chilli boogak and chilli boogak made by the method |
| KR20240063239A (en) | 2022-10-28 | 2024-05-10 | 해맑음농업회사법인유한회사 | Laver-boogak using Oat and method of preparing therefor |
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| KR20020078557A (en) * | 2001-04-04 | 2002-10-19 | 이태호 | A method of making kelp fried tempura based on seafood and herbal medicine. |
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