KR20060077915A - Method for powdered pepper with wet pepper - Google Patents

Abstract

The present invention relates to a fine powdered red pepper powder using raw red pepper and a method for manufacturing the same, wherein the raw juice is squeezed first from raw red pepper, and the raw juice is used to make a product utilizing the flavor of a separate red pepper. It relates to a manufacturing method of making. In general, undried raw pepper has a water content of 90%. When the juice is squeezed, 60 to 70% of the total moisture can be separated, and when the remaining meat is dried, the drying time can be shorter than when the whole red pepper is dried, and drying costs can be reduced. In addition, by using microwave or far-infrared rays in the drying method, it is possible to prevent browning caused by red pepper drying, and to reduce drying cost by high drying efficiency and shortening drying time. It is possible to miniaturize. In addition, hygienic drying is possible because no hot air is used.

Blue chilli powder, green chilli powder, dry browning prevention, drying after separating the juice, microwave drying, far-infrared light drying, raw red pepper juice

Description

Red pepper powder manufacturing method using raw pepper {METHOD FOR POWDERED PEPPER WITH WET PEPPER}

The method of making red pepper powder is a method of making traditional red pepper powder, and the applied patented technology includes a method of preparing raw red pepper paste (Domestic Patent Application No. 90-5501, filed on April 19, 1990) and a method of manufacturing red pepper seed seasoning (domestic) Patent Application No. 82-5312, filed Nov. 25, 1982), Red Pepper concentrate and its manufacturing method (Domestic Patent Application No. 96-28603, filed Jul. 15, 1996) After drying 20% or more and drying at 100% or below the internal temperature of the dryer 100%, the dried blue pepper is cut to separate the epidermis and seeds, and the epidermis is pulverized in a grinder to produce blue pepper powder (Domestic Patent Application No. 96-2656 No., blue pepper powder manufacturing method, filed on Jan. 29, 1996) and a large amount of red pepper are pre-treated to remove various foreign substances such as metals and impurities mixed in red pepper to make fine red pepper powder and sterilize again with ultraviolet rays. As a method for producing a sanitary pepper powder (Domestic Patent Application No. 87-10783, pepper powder manufacturing method, September 28, 1987) and the like.

However, there are many problems with this conventional pepper powder manufacturing method. In the case of dried red peppers harvested from farms in Korea, there are limited environments in the natural drying method due to seasonal limitations such as rainfall and sunshine time.In the case of drying by normal hot air drying method, color discoloration, deterioration of flavor and unsanitary raw materials Due to its use and decay of dried red pepper powder, it was difficult to make dry pepper of good and uniform quality. In addition, even in the powdering process, there are many problems such as the fineness of the powder processing method and the inclusion of fine powder.

In order to solve these problems, selected green peppers or red peppers are shredded to a certain size, instant wet and hot water treatment, and finely pulverized, and heat-resistant proteolytic enzymes are added to hydrolyze the protein contained in red pepper to peptides or amino acids. Method for producing fine powder red pepper powder or red pepper powder by spray-drying it (Korean patent application No. 20-0049382, fine powder red pepper powder using raw pepper and its manufacturing method, filed Aug. 24, 2000) Registered.

However, this process also has to go through complicated processes such as boiling water treatment, heat-resistant proteolytic enzyme addition, hydrolysis, and spray drying, which can lead to contamination of red pepper powder by directly hot-air drying the raw red pepper water. Due to the situation is not commercialized.

Therefore, in the present invention, to reduce the excessive drying cost and efficiently use raw red pepper, raw red pepper is first separated into fresh juice and flesh, and the raw juice and flesh are prepared as separate products, and dried for manufacturing dried red pepper powder using meat. The goal is to reduce the cost to less than 30% and to create a liquid or paste product that can enhance the flavor of raw pepper.

The technical problem to be achieved by the present invention is to significantly reduce the cost of drying to make red pepper powder, and to simplify the process, to prevent browning and raw red pepper juice.

In the conventional method of manufacturing red pepper powder, the drying method of raw red pepper has a long drying time due to direct drying of raw red pepper having a moisture content of about 90% by hot air, and a large amount of heat consumed, thereby increasing the risk of discoloration and deterioration. In order to prevent discoloration, it is devised because there is no economic feasibility by using additional methods such as low temperature hot air drying and rapid hot water treatment, but it is not commercialized.

Therefore, the present invention is to separate the meat and juice of raw red pepper by using the selected raw red pepper to dry the meat only to drastically reduce the drying cost and drying time as compared to drying the whole red pepper, compared to the conventional hot air drying method Microwave drying method and far-infrared light drying method with high drying efficiency further reduce the drying cost, and further reduce the cost by eliminating the need for additional equipment to prevent browning, and prevent contamination by hot wind Therefore, it is intended to produce high quality hygienic products at low cost.

The composition of the present invention is composed of raw pepper washer, dehydrator, tap remover, juicer, meat dryer, grinder. Selected green peppers are washed in a continuous red pepper washer, and the washed raw peppers are dehydrated by dehydrating the washing water, and the dehydrated raw peppers are moved to the tap remover to remove the taps, and to remove the taps. Is moved to the juicer to separate the 60 ~ 70% of the moisture of the whole pepper paste of 90% raw juice, and the remaining meat is passed to the drying apparatus through a conveying device and a lump shredder. Drying device is composed of microwave or far-infrared light, the drying heat source is sanitarily dried by being irradiated with microwave or far-infrared light, and the dried meat is moved to the grinder and pulverized into fine powder in the grinder to become red pepper powder . Raw juice separated from meat is transferred to a separate juice processing apparatus and processed into various flavor foods.

At this time, microwave drying and far-infrared light drying method can prevent browning when drying red pepper, increase drying efficiency, and prevent hot air contamination from hot air drying. In particular, the microwave drying method has an excellent thermal efficiency, there is an advantage that the drying is even because the moisture is dried from the inside.

The existing method of making green pepper is economical because the drying cost is excessively consumed by drying green pepper with 90% moisture content using hot air. The squeeze juice of the green pepper having a distinctive flavor of green pepper is separately squeezed and dried to produce red pepper powder, so that the drying cost can be greatly reduced.

The unique taste of green pepper is preserved in the flesh, so it can be dried and used as green pepper powder, and it can maintain the taste and flavor completely by using microwave or far infrared rays that can prevent browning during drying.

In addition, you can make seasoning foods that can taste the pepper's rich flavor using green pepper juice. For example, the stock solution can be used as it is, mixed with soy sauce vinegar and miso, and also seasoned foods, paste foods such as horseradish mustard, clear liquid foods such as vinegar, and red pepper vinegar and soy sauce. It can be aged together with spicy soy sauce and miso to make spicy miso. Liquids can also be added to greasy foods to reduce the taste.

The spicy, umami, and scent of green pepper, the Korean favorite food, is born as a global flavor food, and it is easy to move and store, so it can be globalized, and is the first place for Koreans who miss miso and green pepper from abroad. It will revive your taste buds. It should also be made someday, and it is expected to compete with chili sauce, hot sauce, chili seed oil, mustard, wasabi, and pepper, but the unique taste of green pepper will give an edge over the competition.

It is easy to store and move green peppers so that they can be used as a substitute for green peppers to prevent price surges.Because large quantities of green peppers can be prevented by purchasing large quantities of green peppers, it is possible to prevent prices from falling. In addition, the increase in green pepper production and stable prices can lead to a stable increase in farm income.

Claims (3)

Red pepper powder manufacturing method using the undried raw red pepper of red pepper, red pepper powder manufacturing method characterized in that after drying the remaining meat after separating the juice from the raw pepper. In the method of manufacturing red pepper powder using undried red pepper of blue or red pepper, the method of drying raw red pepper meat separated from fresh juice by microwave and far-infrared light drying method for preventing browning, improving thermal efficiency, shortening drying time and hygiene How to dry. Preparation of seasoned foods that can taste peppers using the remaining red pepper juice after separating meat from raw red pepper, manufacture of applied seasoned foods with additives to prevent discoloration and decay, soy sauce, vinegar, and miso Red pepper soy sauce, red pepper vinegar, red pepper paste, such as horseradish mustard, clear liquid food such as vinegar, red pepper vinegar, red pepper soy sauce and red pepper Includes all seasoned foods made by separating raw juice from raw red pepper such as miso