KR20050018480A - Ferment Red pepper Oil - Google Patents

Ferment Red pepper Oil

Info

Publication number
KR20050018480A
KR20050018480A KR1020030056356A KR20030056356A KR20050018480A KR 20050018480 A KR20050018480 A KR 20050018480A KR 1020030056356 A KR1020030056356 A KR 1020030056356A KR 20030056356 A KR20030056356 A KR 20030056356A KR 20050018480 A KR20050018480 A KR 20050018480A
Authority
KR
South Korea
Prior art keywords
red pepper
edible oil
radix
fermented
pepper oil
Prior art date
Application number
KR1020030056356A
Other languages
Korean (ko)
Inventor
김인숙
Original Assignee
김인숙
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 김인숙 filed Critical 김인숙
Priority to KR1020030056356A priority Critical patent/KR20050018480A/en
Publication of KR20050018480A publication Critical patent/KR20050018480A/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B1/00—Production of fats or fatty oils from raw materials
    • C11B1/02—Pretreatment
    • C11B1/025—Pretreatment by enzymes or microorganisms, living or dead
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B1/00—Production of fats or fatty oils from raw materials
    • C11B1/02—Pretreatment
    • C11B1/04—Pretreatment of vegetable raw material

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Engineering & Computer Science (AREA)
  • Organic Chemistry (AREA)
  • Wood Science & Technology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Biochemistry (AREA)
  • Microbiology (AREA)
  • Seasonings (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Edible Oils And Fats (AREA)

Abstract

PURPOSE: Red pepper-fermented edible oil obtained by fermenting red pepper, Angelicae Gigantis Radix and Glycyrrhizae Radix in edible oil is provided. The product has good color and a somewhat spicy taste as well as efficacy of herbal plants. CONSTITUTION: Red pepper-fermented edible oil is prepared by the following steps of: mixing 18L edible oil, 500g red pepper, 200g Angelicae Gigantis Radix and 150g Glycyrrhizae Radix and aged at 5 to 35deg.C for 15 days or more after sealing.

Description

고추발효식용유 {Ferment Red pepper Oil}Ferment Red Pepper Oil

[고추유]라는 제품이 있었으나 고추씨를 이용한 [고추씨기름]이었다. 고추를 직접이용하여 만든[고추식용유]라 명명된 식용유는 없었다. There was a product called Pepper Oil, but it was Pepper Seed Oil. There was no cooking oil named "Chinese cooking oil" made by using pepper directly.

단 기간에 발효시키는 문제가 과제이다.The problem is that the fermentation in a short period of time.

식용유 18리터를 용기에 넣고 잘게절단된 고추 500g,당귀200g,감초 150g을 습기와 불순물을 제거한 후 용기(식용유가 들어있는 용기)에 넣고 용기 입구를 공기가 통하지 않도록 밀봉한 후 상온 5℃-35℃에 15일 이상 숙성시키면 고추가 발효 숙성되어 고추가 가지고 있는 성분과, 당귀,감초의 성분이 식용유에 발효 혼합되어 주홍색으로 맑고 깨끗하며 담백하고 매콤한 순수하게 식용으로 사용할 수 있는 고추발효식용유가 된다.Put 18 liters of cooking oil into the container, remove 500g of red pepper, 200g of Angelica and 150g of licorice, remove moisture and impurities, put it in a container (container with cooking oil) and seal the inlet of the container to prevent air. After fermentation at 15 ℃ for more than 15 days, the red pepper is fermented and fermented, and the ingredients of red pepper, Angelica and licorice are fermented and mixed in cooking oil to make it clear red, clean, light and spicy. .

“고추발효식용유”는 순수 식용으로 사용하며 음식의 맛을 증가하여 식품의 가치를 향상시키고 사람의 건강에 미치는 효과가 매우 크며 중장기 보관이 가능하다. “Pepper fermented cooking oil” is used for pure edible oil, which improves the value of food by increasing the taste of food and has a great effect on human health and can be stored in the medium to long term.

Claims (1)

고추및 당귀.감초를 식용유에 담궈 숙성시키며, 숙성된 고추발효식용유를 이용하여 영리를 목적으로 음식물을 제조하는범위....(독립항)Red pepper, donkey and licorice are immersed in cooking oil and matured, and fermented cooking oil is used to make food for profit .... (Independent Port)
KR1020030056356A 2003-08-14 2003-08-14 Ferment Red pepper Oil KR20050018480A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1020030056356A KR20050018480A (en) 2003-08-14 2003-08-14 Ferment Red pepper Oil

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1020030056356A KR20050018480A (en) 2003-08-14 2003-08-14 Ferment Red pepper Oil

Publications (1)

Publication Number Publication Date
KR20050018480A true KR20050018480A (en) 2005-02-23

Family

ID=37228026

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1020030056356A KR20050018480A (en) 2003-08-14 2003-08-14 Ferment Red pepper Oil

Country Status (1)

Country Link
KR (1) KR20050018480A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100714845B1 (en) * 2006-03-13 2007-05-04 이경수 Composition of oil for seasoned laver and method for manufacturing seasoned laver using the same
KR100800264B1 (en) * 2006-08-28 2008-02-04 구성학 Red ginseng elememt to compound fatty acid

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100714845B1 (en) * 2006-03-13 2007-05-04 이경수 Composition of oil for seasoned laver and method for manufacturing seasoned laver using the same
KR100800264B1 (en) * 2006-08-28 2008-02-04 구성학 Red ginseng elememt to compound fatty acid

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Legal Events

Date Code Title Description
A201 Request for examination
E902 Notification of reason for refusal
E601 Decision to refuse application