KR20120022016A - Manufacturing method of hot pepper pickled less saltedly at low temperatures and salted water circulation tank - Google Patents

Abstract

PURPOSE: A low temperature salting method of peppers with the low salinity, and a salting tank circulating cold salt water are provided to prevent the softening of the peppers. CONSTITUTION: A low temperature salting method of peppers with the low salinity comprises the following steps: washing the peppers, and pre-cooling the washed peppers at 7-10 deg C; inserting the peppers in a soaking tank(4); circulating cold salt water inside the soaking tank for maintaining the temperature of the peppers at 5-10 deg C; spraying the cold salt water to the peppers for securing the salinity; and preventing the crushing of the peppers using an anti-buoyancy plate(9b). A water collecting pipe(6) and a drain pipe(7) is connected to the bottom of the soaking tank for collecting the cold salt water.

Description

Manufacturing method of hot pepper pickled less saltedly at low temperatures and salted water circulation tank

The present invention relates to red pepper, and more particularly, to a technique for pickling red pepper. More specifically, the present invention relates to a method for pickling red pepper at low salt at low temperature and a cold brine circulation pickling tank.

Hot pepper is a dicotyledonous plant, a yearly herbaceous plant of the moss family. Its scientific name is Capsicum annuum, it is a branch family, and its origin is South America, and its distribution is temperate and tropical. Red peppers are also grown in the field, with a height of about 60cm, with a little hairy hairs all over the grass. The leaves are alternate, the petiole is long, and the egg-shaped basso is narrow at both ends and has no sawtooth.

In summer, red peppers run downward from the axilla, and the calyx is green and the tip is shallowly divided into five. The corolla looks like a plate and is 12-18mm in diameter. 5 stamens run in the middle and anther is yellow. The ovary has 2 or 3 rooms.

Chili fruit is a conical berry that is low in moisture and ripens in August-October. The red ripe fruits are dried and used as spices and ornamental or medicinal (stroke, neuralgia, frostbite, etc.). The leaves are eaten as herbs, and the green peppers are boiled as side dishes or in relief. The spicy taste of red pepper is due to the base component called capsaicin (C ₁₈ H ₂₇ O ₃ N), and the red pigment is mainly capxanthine.

In addition, red pepper is a high-temperature crop, suitable for growth is about 25 ℃. Thus, in Korea, they ripen between August and October. Grows well in fertile and well drained water. It is divided into two kinds of dried peppers and green peppers, and there are bell peppers such as lion, large bell and pimento. There are about 100 kinds of red peppers in Korea, and they are named after nutrition, Cheonan, Voice, Cheongyang, Imsil, Jecheon Pepper, etc.

It is estimated that it entered Korea at about the same time as cigarettes, and had a great influence on the diet of Koreans. More specifically, the history of Koreans who came to Korea also said that during the Imjin War, Korean troops brought Koreans to poison them with poisonous peppers. However, several documents in Japan record that red pepper was transmitted from Korea to Japan during the Imjin War. Lee Jae-wi also recorded that he came from North Lake to 'Monuyu (蒙 纜)'. In civilian, they scooped red peppers into the dock after putting the intestines, or hanging red peppers and charcoal on the left row of strings when they had a son. Since red pepper was introduced to Korea, it has been widely used in our table within a short period of time, and according to recent statistics, it is estimated that 4 kg per person is consumed per year.

Pickled foods such as pickled red peppers, pickled cucumbers, and pickled radishes have been enjoyed in our diet, and in recent years, with the development of processing technology, they are being produced and marketed in large quantities in factories. In particular, red pepper pickling foods are in the spotlight due to the development of pickling processing technology.

However, since the yield of vegetables depends on the weather, etc., the supply is generally unstable. Therefore, pickled food using summer vegetables, such as red pepper, is imported from various countries in Southeast Asia, such as Taiwan or Thailand, where summer vegetables can be grown throughout the year, and produced using them.

The prior art related to the present invention is Korean Patent Registration 10-0318996 (Method for producing sanitary and dried red pepper by continuous sterilization and drying of raw red pepper and its apparatus), and the pre-treatment step such as the selection of red pepper and removal of the stalk; A washing step for removing foreign substances and residual pesticides from the surface of red pepper and sterilizing the surface; Cutting and main sterilizing the washed red pepper; First drying and rapidly freezing the chopped and first dried peppers; The first drying and rapid freezing of the red pepper includes the step of drying and commercializing the red pepper, the drying process of the red pepper by washing and sterilization process is repeated, there is no fear of the hygiene problems raised in the conventional dry pepper, rapid freezing By including the process, the storage and preservation of raw materials can be improved to provide sanitary sterilization and dry pepper at any time of the year, and it is possible to provide high quality sanitary sterilization and dry pepper in large quantities at low cost by constructing the process continuously. The present invention is different from the technical configuration in that it can be.

In addition, Korean Patent Registration 10-0682324 (Method for manufacturing sanitary freeze-dried red peppers using raw red peppers) (1) After removing the inedible parts such as the tap of fresh raw red peppers, washing and dehydrating (2) washing the red peppers First cutting to make a cut red pepper and passing the cut red pepper through a seed separator to separate the seeds and then cut the second (3) to remove the harmful microorganisms by immersing the second cut red pepper in a sterilizing solution (4) Mixing the sugar solution to the first sterilized red pepper (5) applying steam to the sugar mixed red pepper to sterilize second, (5) freeze drying and commercialization of the second sterilized red pepper It relates to a method of manufacturing red pepper, according to the manufacturing method of the present invention, the flavor and texture unique to red pepper is easily restored by boiling water, and sanitarily through sterilization process. It is excellent in storage stability by including acid, and by including fast freezing process, the shelf life and preservation of the raw material itself is improved, and it can be characterized by providing hygiene sterilization freeze-dried red pepper at any time of the year. .

The purpose of immersing red pepper in high salt, that is, high salt, is to secure the stability of storage by preventing the decay caused by the growth of microorganisms. However, high-salt foods are detrimental to human health because they are demineralized. However, the structure of the desalination process is much damaged, and thus, the crispyness that is peculiar to red pepper is inhibited, and the desalination is difficult to be realistically completed.

In addition, the pepper has a very high latent heat in comparison with other crops. Therefore, the 'degradation rate' immediately after harvesting is very fast.

And to remove the contaminants present in the pepper, washing, irradiating light, not visible light, etc. can be implemented, but since there are more than 100 times more microorganisms in the inner flesh than the shell of the pepper, there is a problem that the practical effect is insignificant. have.

On the other hand, domestically produced pepper has a problem of being intensively shipped between August and October. For this reason, development of the storage technology of red pepper is being made. For the same purpose, pickled foods that can be stored for a long time are important.

Therefore, it satisfies the sensory needs of consumers through low pickling and at the same time lowers the risk factors for health, further expands the income sources of pepper farmers, and increases the added value of pepper, ultimately improving the stability of pickled foods, It is an object of the present invention to improve the public health by protecting consumers from improved income and high salt foods.

The technical objects to be achieved by the present invention are not limited to the above-mentioned technical problems, and other technical subjects which are not mentioned can be clearly understood by those skilled in the art from the description of the present invention .

In order to solve the above-mentioned problems of the prior art, the present invention comprises the steps of washing pepper; Precooling the washed red pepper to 7 ° C. to 10 ° C .; Loading the pre-chilled pepper in an immersion tank; Circulating cold salt water in the immersion tank to maintain the temperature of the loaded pepper at 5 ° C to 10 ° C; Spraying cold brine onto the peppers loaded in the immersion tank so that the salinity of the peppers maintained at the product temperature is maintained at 5% to 9%; And it provides a cold saline circulation pickling method of red pepper to improve the texture or texture of the pepper comprising the step of preventing the pressing of the pepper using a buoyancy prevention plate.

Preferably, the pepper may be characterized in that the green pepper, crispy pepper or red pepper.

Preferably, in the step of loading the pre-cooled pepper in the immersion tank, after substituting the pepper in the plastic box for immersion tank input to prevent the crushing of the pepper, it may further comprise the step of adding to the immersion tank have.

The present invention also provides pickled pepper prepared by the method of any one of claims 1 to 3.

In the present invention, the cooler (1); Brine tank 2; Cold water dispenser 3; In a pickling tank comprising an immersion tank (4) and a cold water supply pipe (8), a collecting pipe (6) and a drainage pipe (7) attached to the lower part of the immersion tank (4) so as to collect the supplied cold water again. ; Buoyancy prevention plate (9b) that can support the pepper does not float due to the buoyancy of cold salt water without applying a separate pressure to the inside of the immersion tank; A wooden box (9a) for supporting the buoyancy preventing plate (9b) so that it does not rise to the top; A lumber support (5) attached to the upper inner surface of the immersion tank for supporting the lumber (9a) so that it does not rise to the top; It provides a chilled salt circulation pickling tank of pepper, characterized in that it comprises a temperature measuring device (10) attached to the inner side of the immersion tank.

Preferably, the bellows 12, which can variably adjust the cold brine spray position to the horizontal or longitudinal position, may be characterized in that it is connected to the cold water supply pipe 8.

Since the latent heat of red pepper is much higher than that of other crops, the 'degradation rate' after harvest is very fast. In addition, microorganisms, which are contaminants of red pepper, exist more than 100 times in the inner flesh rather than the outer shell, which is difficult to obtain advantageous effects by washing or irradiating with ultraviolet rays. In addition, domestically produced pepper has a problem that can be stored for a long time because it is intensively shipped between August and October.

Thus, the present invention has a beneficial effect that can prevent the fall and squeezing of meat due to deterioration and pickling of red pepper through the method of pickling the pepper with low salt at low temperature and cold salt circulation pickling tank.

Therefore, the present invention satisfies the sensory needs of consumers and at the same time lowers the risk factors for health, further expands the income sources of pepper farmers, and increases the added value of pepper, ultimately improving the stability of pickled foods, Increasing income, protecting consumers from high salt foods can have a beneficial effect on improving national health.

In more detail, when the red pepper is pickled with high salt through a method of pickling red pepper at a low temperature at low salt to improve the texture and texture of the red pepper, desalination is in progress during distribution and the texture and texture of the red pepper is ingested. This can be prevented from being damaged. In addition, the cold water circulation to maintain the temperature at 7 ~ 10 ℃ to prevent the chilling of the pepper when performing the pickling process with low salt, there is an advantageous effect that can significantly lower the damage rate of the texture of the pepper. In addition, the present invention cold water circulation pickling tank, that is, the cold water supply pipe is disposed on the upper end of the immersion tank, the drain pipe is disposed on the lower end of the immersion tank, the collector is used in the pressing plate of the prior art by using a device designed in the 'ㅌ' shape Thereby, there is an advantageous effect that the pepper is pressed during pickling to prevent the tissue from being destroyed, and furthermore, the circulation of cold water in the immersion tank is efficiently performed.

1 relates to a cold water circulation pickling tank of the present invention pepper.
2 is a schematic process diagram of the present invention.

The present invention relates to a method for pickling red pepper at low temperature and low salt and a cold brine circulation pickling tank.

More specifically, washing the pepper; Precooling the washed red pepper to 7 ° C. to 10 ° C .; Loading the pre-chilled pepper in an immersion tank; Circulating cold salt water in the immersion tank to maintain the temperature of the loaded pepper at 5 ° C to 10 ° C; Spraying cold brine onto the peppers loaded in the immersion tank so that the salinity of the peppers maintained at the product temperature is maintained at 5% to 9%; And it relates to a chilled saline circulation pickling method of red pepper to improve the texture or texture of the pepper comprising the step of preventing the pressing of the pepper using a buoyancy prevention plate.

Preferably, the pepper may be characterized in that the green pepper, crispy pepper or red pepper.

Preferably, in the step of loading the pre-cooled pepper in the immersion tank, after substituting the pepper in the plastic box for immersion tank input to prevent the crushing of the pepper, it may further comprise the step of adding to the immersion tank have.

The present invention also relates to pickled pepper prepared by the method of any one of claims 1 to 3.

The present invention also provides a cooler (1); Brine tank 2; Cold water dispenser 3; In a pickling tank comprising an immersion tank (4) and a cold water supply pipe (8), a collecting pipe (6) and a drainage pipe (7) attached to the lower part of the immersion tank (4) so as to collect the supplied cold water again. ; Buoyancy prevention plate (9b) that can support the pepper does not float due to the buoyancy of cold salt water without applying a separate pressure to the inside of the immersion tank; A wooden box (9a) for supporting the buoyancy preventing plate (9b) so that it does not rise to the top; A lumber support (5) attached to the upper inner surface of the immersion tank for supporting the lumber (9a) so that it does not rise to the top; It relates to a chilled salt circulation pickling tank of red pepper, characterized in that it comprises a temperature measuring device (10) attached to the inner side of the immersion tank.

Preferably, the bellows 12, which can variably adjust the cold brine spray position to the horizontal or longitudinal position, may be characterized in that it is connected to the cold water supply pipe 8.

Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.

Example 1 Green Pepper

The green pepper was washed with a high pressure washer and then precooled to 8 ° C. If the pre-cooling is below 5 ℃, chilled pepper (해) should be precooled to 7 ℃ ~ 10 ℃. If you are cold, the outer skin of the pepper as well as the inner skin is destroyed, and the meat quality is damaged, and the texture and texture of the deadly.

Next, using the cold brine circulation pickling tank of the present invention, the temperature of the green pepper was maintained at 6 ℃.

And using a pressing plate, the pepper was pickled in low salt of 8% while preventing the pressing of green pepper.

Example 2 Crispy Pepper

After washing the crispy pepper with a high pressure washer, it was pre-cooled to 8 ℃, using the cold brine circulation pickling tank of the present invention, the temperature of the crispy pepper was maintained at 6 ℃.

Next, using a presser plate, pepper was pickled in low salt of 8% while preventing the compression of the crispy pepper.

Example 3 Red Pepper

After washing red pepper with a high pressure washer, it was pre-cooled to 8 ° C., and the temperature of the red pepper was maintained at 6 ° C. using the cold brine circulating pickling tank of the present invention.

Next, using a presser plate, the pepper was pickled in low salt of 8% while preventing the compression of red pepper.

Example 4 Red Pepper

The red pepper was washed with a high pressure washer and then precooled to 8 ° C. And using the cold brine circulation pickling tank value of this invention, the temperature of the red pepper was kept at 6 degreeC.

Next, using a pressure-preventing plate, the pepper was pickled with 8% of low salt while preventing the crimping of the red pepper, but the red pepper was added to the immersion tank in a state of dividing the red pepper into plastic cases.

Example 5 Sensory Test

Sensory test personnel (10 people in their 20s to 40s) who were well trained on pickled red peppers prepared as in Examples 1 to 4 had crispness, chewiness, visual acceptability, aroma, taste, and spicy taste out of 5 It evaluated and shown in the following [Table 1].

The control group selected and compared the pepper pickled products of A company (Neal Blue Food Co., Ltd.) and the red pepper pickled products of B company (Instead of Food System) sold in the market, and the storage period was 30 days. Matched. Table 1 relates to the sensory test results according to the Examples.

division Crunchy Chewiness Visual sign incense flavor Spicy Example 1 4.6 4.7 4.5 4.4 4.2 4.7 Example 2 4.9 4.9 4.5 4.3 4.1 4.6 Example 3 4.0 4.2 4.3 4.4 4.3 4.3 Example 4 4.8 4.8 4.3 4.4 4.4 4.5 A company's pickles 3.1 2.7 4.4 4.3 4.1 4.2 B company's pickles 3.3 3.1 4.4 4.2 4.3 4.2

From the sensory test, red pepper pickled by the method of pickling the red pepper of the present invention at low temperature did not have an advantage in visual taste and flavor, but showed excellent results in crispness, chewability, and taste. That is, the sensory test result showed very good results in crispness, chewiness, and taste compared to the control.

Furthermore, according to the sensory test, in the case of red ginseng pepper using a pressing plate to prevent the crimping of the red ginseng pepper, the red pepper is pickled with 8% low salt, and the red ginseng pepper is put into the immersion tank while the red ginseng pepper is divided into plastic cases. Example 4 exhibited a relatively excellent crispness, chewability, and taste compared to Example 3, which was not added to the immersion tank in a divided state in a plastic case.

These results preliminarily precooled the red pepper, which is a component of the present invention, at 7 ° C. to 10 ° C., and in the chilled water in which the chilled water temperature reached 5 ° C. to 10 ° C., the salinity of the red pepper was maintained at 5% to 9%. In the case of pickling process with low salt, when using picking heavy objects such as stones, the pepper's epithelial tissue was destroyed when the pepper was pressed and commercialized. It can be said that the result originates from the fact that only the buoyancy by cold salt water was prevented.

In the conventional pepper pickling, when the pepper is pickled with a high salt, and the pepper is pickled with a high salt, desalination proceeds in the distribution process, and thus the texture and texture of the pepper is impaired.

On the contrary, the present invention was able to prevent the fall and compression of meat due to deterioration and pickling of red pepper.

Example 6 Hardness Test According to Storage Period

In order to objectively measure the crispyness of red pepper pickles prepared as in Examples 1 to 4, hardness tests were conducted according to storage periods.

The hardness test was performed using a rheometer (CR-200D, Sun Scientific, Japan) attached with a plate-cylindricalprobe (20 mm diameter), and when the probe was deformed by 30% by moving the probe at a speed of 100 mm per minute. The maximum force applied to the sample was measured three times in terms of hardness (kg / cm 2), and the average value was taken. The results are shown in Table 2 below.

The control group selects and compares red pepper pickled products of A company (Neal Blue Food Co., Ltd.) and red pepper pickled products of B company (DinSan Food System). Table 2 relates to the hardness test results according to the Examples.

division Hardness (kg / cm ² ) according to storage period (days) 1 day 5 days 10 days 30 days Example 1 3.7 3.7 3.6 3.4 Example 2 3.6 3.5 3.4 3.2 Example 3 3.3 3.3 3.2 3.1 Example 4 3.7 3.7 3.5 3.3 A company's pickles 2.5 2.2 1.8 1.1 B company's pickles 2.4 2.2 2.1 1.3

From the results of the hardness test according to the above storage period, it was confirmed that the pepper pickling by the method of pickling the red pepper of the present invention to low salt at low temperature is maintained even if the storage period is long.

This is in line with the results of the sensory test performed in Example 5 of the present invention showed very excellent results in crispness, chewability, and taste.

On the basis of the embodiments with reference to the accompanying drawings it was described in detail. However, this is not intended to limit the scope of the present invention to this intended to illustrate the present invention, there are various equivalents that can replace them. In addition, the terms or words used in the specification and claims should not be construed as being limited to the common or dictionary meanings, and the inventors should properly define the concept of terms in order to best explain their invention in the best way. It should be interpreted as meaning and concept corresponding to the technical idea of the present invention based on the principle that it can.

The reason for the high salt of red pepper is to prevent the decay caused by the growth of microorganisms and to secure storage stability. However, high-salt foods are detrimental to human health because they are demineralized. However, there is a problem that the tissue of the desalination process is damaged a lot, and therefore, the crispyness, which is peculiar to pepper, is inhibited.

In addition, the pepper has a very high latent heat compared to other crops. Therefore, the deterioration rate immediately after harvesting is very fast, and domestically produced pepper has a problem of being intensively shipped between August and October.

Therefore, the method of pickling the pepper of the present invention to low salt at a low temperature and cold salt water circulating pickling tank when performing the pickling process of pepper to high salt, desalination in the distribution process proceeds that the peculiar texture and texture of the pepper is damaged when ingested Can be prevented. In addition, by keeping the temperature at 5 ~ 10 ℃ through the cold salt water circulation can be greatly industrialized because the phenomenon that the texture of the pepper can be greatly reduced when the pickling process with low salt.

In addition, the present invention cold water circulation pickling tank, that is, the cold water supply pipe is disposed on the upper end of the immersion tank, the drain pipe is disposed on the lower end of the immersion tank, the collector is used in the pressing plate of the prior art by using a device designed in the 'ㅌ' shape This prevents the pepper from being squeezed during the pickling and destroys the tissue, and furthermore, can maintain the circulation of cold water in the immersion tank efficiently.

Therefore, it satisfies the sensory needs of consumers through low pickling and at the same time lowers the risk factors for health, further expands the income sources of pepper farmers, and increases the added value of pepper, ultimately improving the stability of pickled foods, Increasing income, protecting consumers from high salt foods can achieve a national health improvement, the present invention can be said that the industrial availability is very excellent.

1: chiller
2: brine tank
3: cold water water supply
4: immersion tank
5: wood support
6: sump pipe
7: drainage pipe
8: cold water supply pipe
9a: lumberjack
9b: Buoyancy prevention plate
10: temperature measuring instrument
11: salinity meter
12: bellows hose
13: plastic box for immersion tank

Claims (6)

A method of pickling red pepper, the method comprising: washing red pepper; Precooling the washed red pepper to 7 ° C. to 10 ° C .; Loading the pre-chilled pepper in an immersion tank; Circulating cold salt water in the immersion tank to maintain the temperature of the loaded pepper at 5 ° C to 10 ° C; Spraying cold brine onto the peppers loaded in the immersion tank so that the salinity of the peppers maintained at the product temperature is maintained at 5% to 9%; And cold salt water circulation method of pickling red pepper to improve the texture or texture of the pepper comprising the step of preventing the pressing of the pepper using a buoyancy prevention plate.
The method of claim 1, wherein the red pepper is cold red pepper, pickled red pepper, characterized in that the red chilli pepper, characterized in that the pickled red pepper.
The method of claim 1, wherein in the step of loading the pre-cooled pepper in the immersion tank, further comprising subdividing the pepper in a plastic box for immersion tank to prevent the crushing of the pepper, and then adding to the immersion tank. Cold salt circulation pickling method of the pepper.
Pickled red pepper prepared by the method of any one of claims 1 to 3.
Cooler 1; Brine tank 2; Cold water dispenser 3; In a pickling tank comprising an immersion tank (4) and a cold water supply pipe (8), a collecting pipe (6) and a drainage pipe (7) attached to the lower part of the immersion tank (4) so as to collect the supplied cold water again. ; Buoyancy prevention plate (9b) that can support the pepper does not float due to the buoyancy of cold salt water without applying a separate pressure to the inside of the immersion tank; A wooden box (9a) for supporting the buoyancy preventing plate (9b) so that it does not rise to the top; A lumber support (5) attached to the upper inner surface of the immersion tank for supporting the lumber (9a) so that it does not rise to the top; Cold saline circulation pickling tank of red pepper, characterized in that it comprises a temperature measuring device (10) attached to the inner side of the immersion tank.
The chilled brine circulation pickling tank of claim 5, wherein a bellows (12) capable of variably adjusting the cold brine spraying position to a transverse or longitudinal position is connected to the cold water supply pipe (8).

Images