KR20100133720A - Making process of red pepper vinegar - Google Patents

Abstract

PURPOSE: A method for manufacturing Capsicum annuum vinegar is provided to suppress fat accumulation and to recover fatigue. CONSTITUTION: A method for manufacturing Capsicum annuum vinegar comprises: a step of maturing cut Capsicum annuum at 70-80°C for 5-10 hours and at 18-25°C for 5-10 days; a step of completely fermenting matured Capsicum annuum at 18-25°C; and a step of inoculating Lactobacillus and fermenting at 18-25°C for 5-10 days. The maturation is performed by mixing 50-150 weight parts of sugar and 100 weight parts of Capsicum annuum.

Description

Making process of red pepper vinegar

The present invention relates to a method for producing red pepper vinegar, wherein the red pepper is aged and subjected to alcoholic fermentation and acetic acid fermentation to easily extract an effective substance of red pepper, such as capsaicin, into a vinegar.

Vinegar is a seasoning having a sour taste, fermented and brewed, using the sour taste of fruit, synthesized. Vinegar is effective in stimulating the secretion of corticosteroids, which plays a role in controlling health by controlling stress, and in promoting digestion and appetite. It removes turbid blood, clears blood, has hemostatic, detoxifying and insecticidal effects, and has an excellent effect on preventing hypertension, diabetes and obesity. Prevent arteriosclerosis In addition, organic acids and amino acids contained in vinegar are involved in energy metabolism in the body to prevent the accumulation of fatigue substances, and break down sugars and glycogen, which accumulate fat in the body, thus preventing obesity and good for skin health and beauty.

And peppers contain a lot of vitamins, vitamin C is as much as 20 times the apple. It is rich in beta-carotene and capsaicin, which gives a spicy flavor. In particular, capsaicin is effective in diet by dissipating heat and sweating, promoting the body's metabolism, increase calorie consumption, and promote fat breakdown. And it is known to promote the secretion of gastric juice to stimulate appetite, promote blood circulation and antidepressant action. It is also resistant to heat and prevents the oxidation of vitamins, preventing the destruction of nutrients during cooking.

As such, by making vinegar using peppers rich in nutrients and having various effects, the efficacy of pepper and vinegar is synergistic with each other, and thus can be utilized as an excellent functional health drink.

It is an object of the present invention to provide a method for making vinegar and red pepper with excellent functionality into a single product. That is, the purpose of using a variety of nutrients and diet efficacy, such as red pepper, to provide a way to make functional vinegar to use a variety of purposes.

The present invention provides a manufacturing method to maximize the functionality of the pepper in the vinegar. To this end, the present invention is used to ripen red pepper, alcohol fermentation and acetic acid fermentation to prepare red pepper vinegar.

Pepper vinegar according to the present invention is excellent in functionality by the synergism of each other while having the efficacy of vinegar and the efficacy of pepper as it is. In other words, the capsaicin component of the pepper is active in the body metabolism, fat accumulation is suppressed, the effect of the diet, the nutrients contained in the vinegar is healthy, and serves to relieve fatigue.

Pepper vinegar according to the present invention is subjected to the process of alcohol fermentation and acetic acid fermentation which is a stage of general brewing vinegar. In particular, it is characterized by the use of red pepper ripened during alcoholic fermentation. The pepper used in the present invention can be used in any kind or form, such as raw pepper, dried pepper, red pepper, green pepper.

Pepper vinegar of the present invention is prepared in the following steps.

The first step is to ripen red pepper.

Wash red pepper to dry it and cut it finely. And it is aged for 5 to 10 hours at a temperature of 70 ~ 80 ℃. Alternatively, it may be aged for 5 to 10 days at a temperature of 18 to 25 ° C. In the aging process, the active ingredient of red pepper is leached.

When ripening, you can ripen only with red pepper, or you can ripen with a certain amount of sugar. If sugar is used, mix it with 50 to 150 parts by weight of sugar (sugar or glucose or honey) to 100 parts by weight of red pepper.

In the case of ripening together with sugar, no addition of sugar is required in the alcoholic fermentation step, and sugar is added during alcoholic fermentation only when ripening only with red pepper.

The second stage is an alcoholic fermentation stage.

100 parts by weight of the red pepper aging without sugar, 50 to 150 parts by weight of sugar, 500 to 700 parts by weight of water, and 0.2 to 1 part by weight of yeast are mixed and alcohol fermented at 18 to 25 ° C. The period of fermentation is preferably until it is fully fermented with no residue.

The third stage is acetic acid fermentation.

When alcohol fermentation is finished, add water so that the alcohol content is 4-7 degrees (volume or mass ratio of alcohol and water). Inoculate acetic acid bacteria and fermented to acetic acid. Acetic acid fermentation is carried out at a temperature of 25 ~ 30 ℃ for 5 to 10 days.

When finished until the acetic acid fermentation step as described above, the packaging by sterilization and filtration.

Claims (3)

A first step of ripening finely cut pepper for 5 to 10 hours at a temperature of 70 to 80 ℃, or 5 to 10 days at a temperature of 18 to 25 ℃; A second step of alcoholic fermentation wherein the red pepper matures are completely fermented at 18-25 ° C. without residue; Alcohol distilled to 4 to 7 degrees, inoculated with acetic acid bacteria and the third step of acetic acid fermentation for 5 to 10 days at a temperature of 25 ~ 30 ℃; manufacturing method of red pepper vinegar comprising a. The method of claim 1, wherein the first step is to ripen by mixing 100 parts by weight of red pepper, 50 to 150 parts by weight of sugar; The second step is a method for producing red pepper vinegar, characterized in that the fermented by mixing 500 ~ 700 parts by weight of water and 0.2 ~ 1 parts by weight of yeast pepper matured. According to claim 1, wherein the first step is aged only red pepper, the second step is 100 parts by weight of red pepper ripening, 50 to 150 parts by weight, 500 to 700 parts by weight of water, 0.2 to 1 parts by weight of yeast Method for producing red pepper vinegar characterized in that the fermentation by mixing.