KR20040069092A - Processing method of red pepper seeds - Google Patents
Processing method of red pepper seeds Download PDFInfo
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- KR20040069092A KR20040069092A KR1020030005535A KR20030005535A KR20040069092A KR 20040069092 A KR20040069092 A KR 20040069092A KR 1020030005535 A KR1020030005535 A KR 1020030005535A KR 20030005535 A KR20030005535 A KR 20030005535A KR 20040069092 A KR20040069092 A KR 20040069092A
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- red pepper
- pepper seeds
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- seeds
- shells
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- 235000008534 Capsicum annuum var annuum Nutrition 0.000 title claims abstract description 44
- 240000004160 Capsicum annuum Species 0.000 title claims abstract description 43
- 235000007862 Capsicum baccatum Nutrition 0.000 title claims abstract description 43
- 239000001728 capsicum frutescens Substances 0.000 title claims abstract description 43
- 238000003672 processing method Methods 0.000 title description 2
- 238000000034 method Methods 0.000 claims abstract description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
- 238000000926 separation method Methods 0.000 claims abstract description 11
- 238000005406 washing Methods 0.000 claims abstract description 8
- 239000000463 material Substances 0.000 claims abstract description 4
- 235000002566 Capsicum Nutrition 0.000 claims description 18
- 239000006002 Pepper Substances 0.000 claims description 17
- 241000722363 Piper Species 0.000 claims description 17
- 235000016761 Piper aduncum Nutrition 0.000 claims description 17
- 235000017804 Piper guineense Nutrition 0.000 claims description 17
- 235000008184 Piper nigrum Nutrition 0.000 claims description 17
- 239000008187 granular material Substances 0.000 claims description 13
- 238000003756 stirring Methods 0.000 claims description 9
- 235000011194 food seasoning agent Nutrition 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 4
- 244000269722 Thea sinensis Species 0.000 claims 1
- 238000010298 pulverizing process Methods 0.000 claims 1
- 235000019658 bitter taste Nutrition 0.000 abstract description 7
- 235000019606 astringent taste Nutrition 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 238000001035 drying Methods 0.000 abstract 1
- 235000019604 hot taste sensations Nutrition 0.000 abstract 1
- YKPUWZUDDOIDPM-SOFGYWHQSA-N capsaicin Chemical compound COC1=CC(CNC(=O)CCCC\C=C\C(C)C)=CC=C1O YKPUWZUDDOIDPM-SOFGYWHQSA-N 0.000 description 10
- 235000019640 taste Nutrition 0.000 description 9
- 229960002504 capsaicin Drugs 0.000 description 5
- 235000017663 capsaicin Nutrition 0.000 description 5
- 239000003921 oil Substances 0.000 description 4
- 239000003755 preservative agent Substances 0.000 description 4
- 235000019654 spicy taste Nutrition 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 241000195493 Cryptophyta Species 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- 235000005135 Micromeria juliana Nutrition 0.000 description 2
- 240000002114 Satureja hortensis Species 0.000 description 2
- 235000007315 Satureja hortensis Nutrition 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 239000003925 fat Substances 0.000 description 2
- 230000005484 gravity Effects 0.000 description 2
- 235000019633 pungent taste Nutrition 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- 244000208874 Althaea officinalis Species 0.000 description 1
- 235000006576 Althaea officinalis Nutrition 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- 240000008574 Capsicum frutescens Species 0.000 description 1
- 235000002568 Capsicum frutescens Nutrition 0.000 description 1
- 208000032131 Diabetic Neuropathies Diseases 0.000 description 1
- 208000001034 Frostbite Diseases 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 208000002193 Pain Diseases 0.000 description 1
- 241000758706 Piperaceae Species 0.000 description 1
- 208000006011 Stroke Diseases 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 210000000577 adipose tissue Anatomy 0.000 description 1
- 239000003674 animal food additive Substances 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000013330 chicken meat Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000000249 desinfective effect Effects 0.000 description 1
- 239000010408 film Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 239000010903 husk Substances 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 230000005923 long-lasting effect Effects 0.000 description 1
- 235000001035 marshmallow Nutrition 0.000 description 1
- 208000004296 neuralgia Diseases 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 239000008188 pellet Substances 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 235000013594 poultry meat Nutrition 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 238000004064 recycling Methods 0.000 description 1
- 235000012046 side dish Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000010409 thin film Substances 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/88—Taste or flavour enhancing agents
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
Description
본 발명은 폐기물로 버려지는 고추씨를 활용하기 위한 처리방법에 관한 것이며, 나아가 고추씨로 부터 유용한 형태로 얻어지는 조미료 및 다양한 형태로 이용가능한 고추씨 껍질에 관한 것이다.The present invention relates to a treatment method for utilizing red pepper seeds that are discarded as waste, and moreover, relates to seasonings obtained in useful form from red pepper seeds and red pepper seed shells that can be used in various forms.
고추는 한국인의 식생활에서 없어서는 안되는 향신료로서 특유의 매운맛을 을 내고, 중풍이나 신경통 및 동상등의 치료에도 활용되고 있다.Red pepper is an indispensable spice in Koreans' diet. It has a unique spicy taste and is used for treating stroke, neuralgia, and frostbite.
식생활에서 고추의 잎은 나물로 먹고, 풋고추는 반찬으로 먹으며, 마른 고추는 각종 음식의 조리에 활용되고 있으나 고추의 씨는 캅싸이신(capsaicin) 성분이 많이 있어 지나치게 매운 맛을 내고, 음식의 조리에 이용할 경우에는 떫고, 쓴맛이 나며, 껄끄러운 맛을 내는 특성이 있어 거의 활용되지 않고 있는 실정이다.In the diet, pepper leaves are eaten as herbs, green peppers are eaten as a side dish, and dried peppers are used for cooking various foods, but pepper seeds have a lot of capsaicin, which makes them too spicy. When used in a steamy, bitter taste, and has a gritty taste characteristics are rarely utilized.
반면에 캅싸이신 특유의 향이 식욕을 증진시키거나 느끼한 맛을 제거하여 개운한 맛을 내거나 특유의 방부작용을 하기 때문에 이러한 특성을 이용하여 고추씨기름을 짜 청국장의 첨가재로 활용(대한민국특허등록1996-0016567)하거나, 다슬기 면류의 제조(대한민국 특허공개2001-0074574호)등에 이용하거나, 가축의 사료 첨가재로 활용(대한민국 특허공개1995-0023312)한는 등 극히 제한적이지만 활용 방안이 강구되고 있으며, 그 외 활성탄등의 재료로 활용(대한민국 특허공개2002-0066511)하는 방안이 알려지고 있다.On the other hand, the capsicin's unique fragrance enhances appetite or removes the sensational taste to give a refreshing taste or its unique antiseptic effect. It is extremely limited, but it is being used to manufacture marshmallow noodles (Korea Patent Publication No. 2001-0074574), or as a feed additive for livestock (Korea Patent Publication 1995-0023312). It is known to use it as a material of Korea (Korean Patent Publication 2002-0066511).
그러나 종래의 고추씨 활용방안은 고추씨 자체가 갖는 쓴맛과, 지나치게 매운 맛 및 껄끄러운 맛 때문에 제한적이고, 부분적일 수 밖에 없으며, 고추씨 자체를 이용함으로서 한계가 있었고, 매년 발생하는 막대한 량의 고추씨가 귀중한 자원임에도 불구하고 폐기물로 버려지는 실정이다.However, the conventional pepper seed utilization method is limited and partial due to the bitterness, excessively spicy and gritty taste of the red pepper seed itself, and limited by using the red pepper seed itself, and the huge amount of pepper seeds generated every year is a valuable resource. In spite of this, it is still disposed of as waste.
본 발명은 종래 고추씨의 특성에 따른 단면적인 이용으로 부터 벗어나 고추씨를 껍질과 알갱이로 분리하여 이용함으로서 다양한 목적으로 활용가능할 수 있도할 목적으로 안출된 것이다.The present invention has been devised for the purpose of being able to be utilized for various purposes by separating red pepper seeds into shells and granules from the cross-sectional use according to the characteristics of the conventional red pepper seeds.
즉, 본 발명은 고추씨에서 매운 맛과, 쓴맛 및 떫은 맛을 내고, 유지 성분을 다량 포함하고 있는 껍질 부분과, 구수하고 개운한 맛을 내며 풍부한 영양원을 포함하고 있는 속알갱이를 분리하여 각자 특성에 맞게 활용할 수 있는 고추씨의 처리방법 및 그에 의해 얻어지는 고추씨 조미료와 고추씨 껍질을 제시하고자 한다.In other words, the present invention separates the spicy kernel, the bitter and astringent taste of the red pepper seeds, the shell portion containing a large amount of fat and oil, and the kernels containing the rich and refreshing taste and rich nutrients, according to their characteristics. The present invention proposes a method of treating red pepper seeds and the red pepper seed seasonings and red pepper seed shells obtained thereby.
도1은 본 발명에 의한 고추씨 처리도1 is a pepper seed treatment according to the present invention
본 발명은 고추씨를 덮고 있는 껍질 부분과, 내부의 속 알갱이를 분리하는 고추씨의 처리방법으로서, 고추씨를 물에 불리는 불림 단계와, 불린 고추씨를 교반하여 탈피하는 1차 탈피 단계와, 1차 탈피물을 물 세척하여 알갱이와 껍질로 분리하는 1차 껍질 분리단계와, 알갱이를 교반하여 탈피하는 2차 탈피단계와, 2차 탈피물을 물 세척하여 2차 알갱이와 껍질로 분리하는 2차 껍질 분리단계를 거쳐 최종 알갱이와 껍질을 분리하는 단계로 이루어지는 고추씨의 처리방법이다.The present invention is a method of treating a pepper seed covering the shell portion and the inner kernel of the inside of the pepper seed, the soaking step called red pepper seeds in water, the first stripping step of stirring the soaked soybean seeds and the first stripping The primary shell separation step of separating the granules and shells by washing with water, the secondary stripping step of stripping the granules by stirring the granules, and the secondary shell separation step of separating the secondary strips with secondary pellets and shells by water washing Pepper seed processing method consisting of separating the final grains and the shell through.
상기 방법은 고추씨의 성분중 강력한 매운 맛과, 쓴맛 및 떫은 맛 때문에 직접 식용이 어려운 고추씨 껍질 부분과, 고소하고 개운한 맛을 내고, 껄끄러운 맛이 제거된 고추씨 속 알갱이를 분리하는 방법이며, 상기 방법에 의해 얻어지는 고추씨 껍질과 속 알갱이의 유용한 활용방안을 새로이 제시하기 위한 것이다.The method is a method of separating the hot pepper seeds, which are difficult to be directly edible due to the strong spicy, bitter and astringent tastes of the red pepper seeds, and the grains of red pepper seeds which have a savory and refreshing taste and are not gritty. The purpose of this study is to suggest new useful methods of pepper seed shell and genus kernels obtained by.
고추씨는 건조된 고추를 고춧가루로 만드는 과정에서 선별되어 분리된다.Red pepper seeds are sorted and separated in the process of making dried red pepper powder.
각 단계를 첨부된 도면에 의한 공정표에 의해 상세히 설명하면 다음과 같다.Each step will be described in detail with a process table according to the accompanying drawings.
①고추씨 불림단계① soybean seed soaking stage
고춧가루제조과정에서 분리된 고추씨를 수거하여 물에 불린다.Red pepper seeds separated during the red pepper powder production are collected and soaked in water.
건조된 상태에서 물에 불린 고추씨는 내부의 딱딱한 알갱이와 표면의 투명한 껍질 부분의 수분 흡수량에서 차이가 있어 그 상태로 교반하면 내부의 알갱이와 가장 바깥의 껍질이 쉽게 분리된다.Pepper seeds soaked in water in the dried state have a difference in the water absorption of the hard granules inside and the transparent shell part of the surface, and when stirred in such a state, the inner kernels and the outer shells are easily separated.
불림은 지나치게 오래할 경우 경제적이지 않고, 내부의 알갱이까지 교반 과정에서 쉽게 부셔지기 때문에 적정 시간 동안 실시한다.Soaking is not economical if it is too long, and the grains inside are easily broken during the stirring process.
바람직한 불림시간은 50℃의 따뜻한 물에 불릴 경우 약 1일, 10-20℃의 찬 물에서 불릴 경우 약 2일이 된다.The preferred soak time is about 1 day when soaked in warm water at 50 ° C and about 2 days when soaked in cold water at 10-20 ° C.
②1차 탈피단계② First stripping step
불린 고추씨로 부터 가장 겉 껍질을 제거하기 위한 단계로 불림단계를 거친 고추씨를 교반기에 넣고 물과 함께 교반시켜 줌으로서 표면의 투명한 부분과 내부의 속 알갱이를 분리시키는 단계이다.In order to remove the outer skin from the soaked pepper seeds, the pepper seeds which have undergone the soaking step are put in a stirrer and stirred together with water to separate the transparent parts of the surface and the inner kernels.
사용되는 교반기는 와류를 일으키는 저속회전 날개를 구비한 다양한 형태의 교반기가 사용될 수 있으며, 600-700RPM의 저속회전을 갖는 교반기가 상요된다.The stirrer used may be various types of stirrers with low speed rotor blades causing vortices, and stirrers having low speed rotations of 600-700 RPM are required.
탈피원리는 와류에 의해 걷껍질과 속 알갱이에 작용하는 저항 차이에 의해 충분히 불린 상태의 걷껍질과 단단한 상태를 유지하는 속 알갱이가 자연스럽게 분리되도록 하는 방법으로서 저속 교반에 의해 이러한 효과를 얻을 수 있으며, 이와 같은 방법에 의해 속 알갱이의 원형이 최대한 보존되게 된다.Peeling principle is a method that allows the natural separation of the hulls of the state sufficiently called by the difference in the resistance to the husks and kernels due to the vortex and the kernels of the solid state to achieve this effect by low-speed stirring, In this way, the original form of the inner kernel is preserved as much as possible.
탈피된 껍질은 투명한 얇은 막으로서 불린 상태에서 미끌거리는 성상을 갖게 되며, 물에 뜨는 특성이 있고, 속알갱이는 단단하여 물에 가라 앉는 특성이 있으며, 이와 같은 특성에 의해 쉽게 분리된다.The peeled shell is a transparent thin film, which has a slippery property in a soaked state, has a floating property, and the inner kernel is hard and sinks in water, and is easily separated by such a property.
③1차 껍질분리단계③ First peel separation step
1차 껍질 분리단계는 교반에 의해 알갱이와 껍질로 분리되어 혼합된 상태에서 껍질과 알갱이를 분리하는 단계로 비중의 차이를 이용하여 분리하는 방법이 적용된다.The primary shell separation step is to separate the shell and the grain in the state of being separated into the grains and shells by stirring, and a method of separating using the difference in specific gravity is applied.
즉, 투명한 막형태의 껍질은 비중이 낮아 물에 뜨고, 속 알갱이는 물에 가라 않는 특성을 이용하여 물에 세척하는 과정을 통하여 부유상태의 껍질과 가라앉는 알갱이를 서로 분리하는 방법이 사용된다.In other words, the shell of the transparent film form has a low specific gravity and floats in water, and the inner grains are separated from each other in the floating shell and sinking granules through the process of washing in water by using the property of not falling into the water.
1차 껍질 분리단계를 거치는 동안 고추씨에 포함된 불순물, 이물질 등이 껍질과 함께 분리되고, 이때 내부에 알맹이가 없는 고추씨도 함께 분리되어 진다.During the first shell separation step, impurities, foreign substances, etc. contained in the red pepper seeds are separated together with the shell, and the red pepper seeds without kernels inside are separated together.
분리된 껍질은 따로 보관하여 건조함으로서 반으로 분할된 노란색을 띤 왕겨와 같은 형상을 갖게 되며, 다량의 캅싸이신(capsaicin) 성분과, 유지성분을 포함하고 있다.The separated shells are stored separately and dried to form a yellowish chaff divided in half, containing a large amount of capsaicin and oils and fats.
④ 2차 탈피단계, 2차 껍질분리단계④ 2nd stripping step, 2nd peel separation step
2차 탈피단계 및 2차 껍질분리단계는 1차 껍질을 분리한 상태에서 고추씨의 순수한 속알갱이를 얻기 위한 공정으로 1차 껍질이 제거된 알갱이를 재차 교반하여 표면에 남아 있는 껍질을 알갱이로 부터 떼어 내고, 세척에 의해 분리된 상태의 껍질을 속 알갱이를 따로 수거하는 과정으로서 이과정을 통하여 얻어지는 알갱이에는 대략 80% 이상의 껍질 성분이 분리 제거되어 어느 정도 순수한 알갱이만 남게 된다.The second peeling step and the second peeling step are to obtain pure kernels of red pepper seeds in the state of separating the first peel, and then stir the granules from which the first peel is removed and remove the remaining skin from the grains. As a process of collecting and separating the shells of the separated state by washing, the grains obtained through this process are separated and removed approximately 80% of the shell components, leaving only pure grains to some extent.
⑤ 3차 탈피단계, 3차 껍질분리단계⑤ 3rd stripping step, 3rd peeling step
3차 탈피단계 및 3차 껍질분리단계는 2차로 껍질을 분리한 상태에서 고추씨의 순수한 속알갱이를 얻기 위한 공정 전 술한 1차 및 2차 탕피단계 및 껍질 분리단계와 동일한 방법으로 진행되며, 이과정을 통하여 얻어지는 알갱이는 90% 이상의껍질 성분이 분리 제거되어 순수한 알갱이만 남게 된다.The third stripping step and the third peeling step are carried out in the same manner as the first and second stripping step and the peel separation step, which are performed to obtain pure kernels of red pepper seeds in the second separated shell. The grains obtained through the 90% or more of the shell components are separated and removed, leaving only pure grains.
이상의 각 단계별에 의해 얻어지는 고추씨 껍질은 함께 수거하여 건조 과정을 거친 후 원료형태로 제조된다.The pepper seed shells obtained by the above steps are collected together, dried and manufactured into raw materials.
상기 고추씨껍질은 그동안 알려진 용도에 의해 효율적인 고추기름을 짜는 원료로 활용할 수 있고, 거부 반응을 일으키지 않는 조류의 먹이, 캅싸이신(capsaicin)을 채취하기 위한 효율적인 원료등으로로 활용되어 진다.The red pepper seed shell can be used as a raw material for squeezing effective red pepper oil by known uses, and is used as an effective raw material for collecting algae, capsaicin, which does not cause a rejection reaction.
고추기름은 강력한 매운 맛을 내고, 방부제의 효과가 뛰어난 첨가재로서 인공방부제 대용의 천연방부재로 활용될 수 있다.Red pepper oil has a strong spicy taste and can be used as a natural preservative instead of artificial preservatives as an additive having an excellent effect of preservatives.
일반적인 동물의 경우 캅싸이신(capsaicin)의 독성 때문에 사료 이용시 거부반응을 일으키나 조류의 경우에는 고추씨를 즐겨 먹는 특성이 있기 때문에 닭이나 각종 가금류의 먹이, 소독 방부제등으로 활용될 수 있다.Because of the toxicity of capsaicin in general animals, it causes rejection when using feed, but in the case of algae, it has a characteristic of eating red pepper seeds. Therefore, it can be used for feeding chickens and various poultry, and disinfecting preservatives.
캅싸이신(capsaicin)의 의학적 이용은 이미 밝혀지고 있는 바와 같이 대상포진 후 통증, 당뇨성 신경통등에 적용이 가능하며, 체지방을 줄여 비만의 예방과 치료효과(한국영양학회지 1999.7월호)에 유용하게 적용될 수 있으며, 고추씨의 껍질에 캅싸이신 성분이 다량으로 포함되어 있기 때문에 보다 효율적으로 이들 유효 성분을 추출할 수 있게 된다.Medical use of capsaicin can be applied to pain, diabetic neuralgia after shingles, and it is useful to prevent and treat obesity by reducing body fat (July 1999, July issue). It is possible to extract these active ingredients more efficiently because the capsycin component is contained in the shell of red pepper seeds.
껍질이 제거된 순수한 고추씨의 속알갱이는 약간의 매운 맛이 남은 상태이며, 맛이 고소하고, 개운하며, 고추 특유의 향을 내는 소재로서 조미료로 매우 유용하게 사용된다.The kernel of pure red pepper seeds with the peeled is left with a little bit of spicy taste, and it is very useful as seasoning as a material that tastes sweet and refreshing and gives the pepper its characteristic aroma.
즉, 건조 상태의 고추씨 속 알갱이를 볶은 후 가루로 분쇄함으로서 쓴맛이나 매운 맛이 제거된 고소하고 여운이 오래 남는 개운한 맛의 전혀 새로운 형태의 조미료가 된다.In other words, roasted grains of dried red pepper seeds are ground and then pulverized into powders, resulting in a totally new form of seasoning with a savory, long-lasting refreshing taste with no bitter or pungent taste.
이상의 구성에 의한 본 발명은 고추씨에서 매운 맛과, 쓴맛 및 떫은 맛을 내고, 유지 성분을 다량 포함하고 있는 껍질 부분과, 구수하고 개운한 맛을 내며 풍부한 영양원을 포함하고 있는 속알갱이를 분리하는 방법을 새로이 제시함으로서 고추씨의 재활용 방안을 제공하고, 고추씨 껍질과, 속 알갱이를 각각의 특성에 맞게 효율적으로 활용할 수 있도록 하는 효과를 갖는다.The present invention according to the above configuration has a method for separating the spicy kernel, which has a pungent taste, bitter taste and astringent taste from red pepper seeds, containing a large amount of fat and oil, and a rich and refreshing taste, and a kernel containing a rich nutrient source. By presenting a new way to provide a recycling method of pepper seeds, it has the effect of efficiently utilizing pepper seed shells and genus kernels according to their characteristics.
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| KR20210155087A (en) | 2020-06-15 | 2021-12-22 | 농업회사법인 동진식품 유한회사 | Food materials containing plant seed physiological activators and their manufacturing methods |
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| KR101256728B1 (en) * | 2011-01-06 | 2013-04-19 | 경상북도 영양군 | Powder sauce and process thereof |
| KR20210155087A (en) | 2020-06-15 | 2021-12-22 | 농업회사법인 동진식품 유한회사 | Food materials containing plant seed physiological activators and their manufacturing methods |
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