KR20120079942A - Hot sauce and process thereof - Google Patents

Abstract

PURPOSE: Hot sauce using red pepper seeds and red pepper seed oil, and a producing method thereof are provided to reduce the content of chemical materials in the sauce. CONSTITUTION: A producing method of hot sauce containing red pepper seeds and red pepper seed oil comprises the following steps: preparing an edible wild plant extract using acanthopanax sessiliflorus, angelica gigas, and ligularia fischeri; mixing 3-5wt% of red pepper powder, 0.3-0.6wt% of red pepper seed powder, 0.1-0.3wt% of red pepper seed oil, 0.2-0.5wt% of edible wild plant extract, 15-18wt% of rice syrup, and 0.5-1wt% of salt to obtain red pepper paste; mixing 50-65wt% of edible wild plant extract, 15-20wt% of brown rice vinegar, 3-7wt% of high fructose corn syrup, 3-7wt% of liquid glucose, 3-7wt% of lemon extract, and 3-7wt% of salt to obtain a flavoring agent; mixing 40-48wt% of flavoring agent, 8-12wt% of red pepper powder, 3-4wt% of crushed red pepper, 1-2wt% of garlic, 1-2wt% of salt, and 1-2wt% of starch to obtain sweet chili sauce; mixing the red pepper paste, the sweet chili sauce, the red pepper powder, the red pepper seed powder, the red pepper seed oil, purified water, and onion, and heating the mixture at 80 deg C for an hour; and vacuum packaging the obtained hot sauce in a film pack before storing at the temperature lower than 5 deg C.

Description

Hot Sauce using Red Pepper Seed and Red Pepper Seed Oil and Its Manufacturing Method {HOT SAUCE AND PROCESS THEREOF}

The present invention relates to a hot sauce using red pepper seed and red pepper seed oil (및) and a method for manufacturing the same, and more particularly, to develop a hot sauce by using the red pepper seed and its extract red pepper seed oil, and to develop them as a product to create jobs and The present invention relates to hot sauce using red pepper seeds and red pepper seed oil, which can contribute to the vitalization of the red pepper industry and to enhance the competitiveness of the red pepper industry.

Generally, red pepper seed is yellowish round and is mainly used as red pepper oil by squeezing oil.

On the other hand, red pepper powder is produced through the washing, sorting, cutting, drying and grinding process by collecting raw red pepper, about 25% of the dried pepper is selected as red pepper seeds in the grinding process. In addition, since the high red pepper seed content in red pepper powder degrades the redness and taste inherent in red pepper powder, it is known that mixing red pepper and red pepper seeds in a ratio of 9: 1 can improve red pepper powder taste when preparing red pepper powder. Therefore, considering the red pepper powder production, which is about 14 to 160,000 tons per year, the pepper seeds produced during the production of red pepper powder can be estimated to be about 20,000 tons per year, and about 50% of the red peppers produced are purchased separately from ordinary households. It is estimated that about 10,000 tons of red pepper seeds can be used for processing by collecting red pepper powder from Nonghyup or Chili Pepper Processing Plant.

These pepper seeds have a high fat content (about 25-30%) and are mostly used as pepper oil, and there are no technologies or products using crude fibers or crude proteins contained in large amounts of pepper seeds yet.

Domestic pepper production is 13-150,000 tons per year based on dried pepper, annual output is 1 trillion won, annual consumption per capita is 4 kg, the world's highest, and the second largest agricultural product after rice (10 trillion won).

Recently, with the increasing interest in health foods and processed foods around the world, interest in functional ingredients and activities such as peppers, spices, and herbs is increasing. For example, McCormick, a US-based spice company, constantly researches spices. Seven important spices were selected, and one of them was pepper. In addition, in Europe and the United States, thorough nutritional analysis and physiologically functional components are promoted by increasing consumption. In this regard, if new processed products and seasoning products using pepper are developed, it is expected to be an excellent health functional food.

In Korea, some studies related to the manufacture of red pepper paste have been made among the processed products using red pepper, but attempts to make liquid and powdered seasonings and new processed products are very poor. Especially, in the Western countries such as the US, seasonings that are sprinkled on food rather than red pepper paste ( Compared to the increase in the size of the seasoning type pepper processed products market every year, it can be said that there is a great growth potential in the development of various processed products using pepper in Korea in the future. In addition, most of the studies conducted overseas are mainly on breeds and new varieties, and there are few studies on processing technologies and products. Only researches, such as pepper quality analysis, have been conducted, and thus research on product development and processing technology related to pepper is required.

The food material development market using red pepper is an industry that can develop competitive products with less time and cost than other food development and can create high added value with low capital. Recently, interest in red pepper has been increasing and accordingly, the use of red pepper has been showing a great increase. However, there are no other products except red pepper paste and dried red pepper powder. have.

Recently, as consumers' knowledge and interest in food have increased, they tend to avoid the use of products containing synthetic preservatives, so they are rushing to develop new natural preservatives based on natural products that are harmless to humans.

Red pepper seeds, which are separated and removed during the manufacturing process at the red pepper powder factory, are produced in a large amount of about 15% of the total weight, and are currently used for milking some red pepper seeds or added to red pepper powder, but most red pepper seeds are disposed of in landfills. I'm in big trouble. In addition, it has an irritating taste, which makes it impossible to use as a feed, and also generates an irritating odor upon landfilling. Therefore, the development of natural spices using pepper seeds will be able to further improve the taste by the manufacture of spicy seasonings unique to pepper seeds and the addition of natural seasonings.

Recently, as westernized eating habits and foods have been advanced, diversified, and functionalized, limitations on intake and consumption based on the use of raw materials have emerged. Therefore, it is urgent to develop a new type of processed product that consumers demand, and pepper seed, which is a by-product of red pepper, and the recognition that foods added with wild vegetables help health for consumers who think about health. Therefore, there is an urgent need for new transformation of traditional foods and development of products utilizing wild vegetables.

An object of the present invention is to invent the conventional drawbacks as described above, using the red pepper seed and red pepper seed oil that is discarded during the red pepper powder processing to reduce the chemical material (synthetic preservative) and to improve the health It helps to develop beneficial hot sauces, and also fosters local products to create new jobs and provide income sources, and uses natural products that are harmless to humans using high value-added foods such as red pepper seeds and red pepper seeds oil. It is to provide hot sauce using red pepper seeds and red pepper seed oil and its manufacturing method to develop natural preservatives and processed products as materials to contribute to vitalization of red pepper industry and enhance competitiveness of red pepper processed products market.

In order to achieve the above object, the hot sauce of the present invention prepares red pepper paste containing red pepper seeds and red pepper seeds oil, and sweet chili sauce, red pepper powder, red pepper seeds, red pepper seeds oil, purified water, and onions in red pepper paste containing red pepper seeds and red pepper seeds oil. Characterized in that made by mixing.

Here, the red pepper paste 20 to 27% by weight, the sweet chili sauce 60 to 63% by weight, the red pepper powder 3 to 4% by weight, the red pepper seed powder 0.8 to 1.5% by weight, the red pepper seed oil 0.1 to 0.5 weight %, The purified water is preferably 8 to 10% by weight, onion is made up of 0.8 to 1.5% by weight.

Optionally, the red pepper paste is preferably made of red pepper powder, red pepper seed powder, red pepper seed oil, wild vegetable extract, rice syrup, salt. At this time, the red pepper powder is 3 to 5% by weight, the red pepper seed powder is 0.3 to 0.6% by weight, the red pepper seed oil is 0.1 to 0.3% by weight, the wild vegetable extract is 0.2 to 0.5% by weight, and the rice syrup is 15 to 18% by weight. , The salt is preferably made of 0.5 to 1% by weight. The wild vegetable extract is preferably composed of scabies, Angelica, bear odor.

And the sweet chili sauce is preferably made of unflavored, red pepper powder, crushed red pepper, garlic, salt, starch. At this time, the fragrance is 40 to 48% by weight, the red pepper powder is 8 to 12% by weight, the shredded red pepper is 3 to 4% by weight, the garlic is 1 to 2% by weight, the salt is 1 to 2% by weight , The starch is preferably made of 1 to 2% by weight.

The flavor is preferably composed of wild vegetable extract, brown rice vinegar, liquid fructose, liquid glucose, lemon extract, refined salt. In particular, with respect to 100% by weight of the flavor, the wild vegetable extract is 50 to 65% by weight, the brown rice vinegar is 15 to 20% by weight, the liquid fructose is 3 to 7% by weight, the liquid glucose is 3 to 7% by weight, The lemon extract is preferably 3 to 7% by weight, the tablet salt is 3 to 7% by weight. At this time, the wild vegetable extract is preferably composed of scabies, Angelica, bear odor.

Method for producing a hot sauce to achieve the above object, the process of producing an acid extract consisting of scallop, Angelica, bear odor; Manufacturing red pepper paste consisting of red pepper powder, red pepper seed powder, red pepper seed oil, wild vegetable extract, rice syrup, and salt; Preparing a flavor consisting of wild vegetable extract, brown rice vinegar, liquid fructose, liquid glucose, lemon extract, refined salt; Preparing sweet chili sauce consisting of unflavored, red pepper powder, crushed red pepper, garlic, salt, and starch; It includes the process of preparing hot sauce by heating at 80 ℃ mixed for 1 hour by adding red pepper powder, red pepper seed powder, red pepper seed oil, purified water, onion to the red pepper paste and sweet chili sauce.

Here, it is preferable that the hot sauce prepared after the mixed heating is vacuum packed in a film pack, and stored at 5 ° C. or lower in a low temperature storage after packaging.

Optionally, the hot sauce prepared after the mixed heating is cooled and packaged in a container, and after packaging, it is preferably stored at 5 ° C. or lower in a low-temperature storage.

According to the present invention embodying the above means, since hot sauce can be developed using red pepper seeds discarded in the red pepper processing, it can be fostered as a local product, thereby creating new jobs and providing income sources. Developing natural preservatives and processed products using natural ingredients that are harmless to human body using high value-added food materials, pepper seed and pepper seed oil, can contribute to vitalization of pepper industry and to enhance competitiveness of pepper processed product market.

In addition, according to the present invention, hot sauce is prepared using red pepper seeds and wild vegetable extracts, and the utilization of discarded industrial by-products and ogapi that are being over-produced can be used to contribute to the income increase of farms. And the role of new natural preservatives made of natural products that are harmless to the human body has a very excellent effect that can limit the use of synthetic preservatives and be useful in a variety of foods.

Hereinafter, a hot sauce using the red pepper seed and red pepper seed oil of the present invention and a manufacturing method thereof will be described in detail.

Hot sauce using red pepper seeds and red pepper seed oil of the present invention, to prepare red pepper paste containing red pepper seeds and red pepper seed oil, sweet chili sauce, red pepper powder, red pepper seeds, red pepper seeds oil, purified water, onions in the red pepper paste containing red pepper seeds and red pepper seeds oil Characterized in that made by mixing.

For reference, the most abundant red pepper seeds (C18H27NO3) is a kind of alkaloid, a colorless volatile compound extracted from red pepper, which is a hot ingredient of red pepper. It is used as a medicinal and fragrance. Therefore, according to the present invention, it is possible to develop a hot sauce that is beneficial to health by using edible red pepper seed waste, and is suitable for the extraction, use and preference of flavor components in terms of reducing the cost of manufacturing the product, recycling waste, and preventing environmental pollution. Can be developed.

In addition, westernized eating habits prefer to use prepared sauces, and for the globalization of Korean traditional foods, there is a need for an improving palatability product that can satisfy the tastes of foreigners. Therefore, according to the present invention, by adding a useful substance of pepper and its by-products (pepper seeds, etc.) and wild vegetables that have been proven to be immune-enhancing, anti-cancer, weight-controlling, antioxidant and cholesterol-lowering at this point in time, the marketing approach is also important. Traditional flavors that go well with a variety of dishes and eco-friendly functionality that can be used to reach consumer groups of various inclinations.

The hot sauce of the present invention is adapted to Western-style eating habits centered on meat, and is optimally mixed with basic ingredients of flavor and taste that are not strong after making a suitable viscosity liquid in the optimal extraction and concentration of red pepper and red pepper seed oil and wild vegetables. The composition ratio of was established. Therefore, it can be matched with meat, and it also reduces the savory taste and completes the hot flavor of barbecued and grilled chili sauce. It can be used for various purposes such as dipping or sprinkling, so that Westerners can access Korean (oriental) tastes.

There is Capsaicin, which is a preferential component of phytochemical, and a large amount of capsaicin is the main by-product of pepper. It is known to be in red pepper powder. Spicy hot peppers make your body warm and sweaty because capsaicinoid (CAP) stimulates the secretion of the sympathetic nervous system and promotes the secretion of catecholamines, which is a beta-adrenaline in target organs such as liver and adipose tissue. It acts on the receptors and promotes energy metabolism using blood glucose or free fatty acids, resulting in weight loss effects. In human experiments, hot pepper ingested 30 minutes after eating significantly increased respiratory rate, blood lactate, noradrenaline and epinephrine concentrations and promoted carbohydrate oxidation.

According to the results, capsaicin significantly reduced the size of adipose tissue, greatly inhibited the activity of major enzymes involved in fat synthesis, and greatly promoted the production of proteins involved in fat burning, resulting in weight loss. It has been demonstrated that capsaicin can induce self-necrosis while inhibiting the proliferation and accumulation of preadipocytes called '3T3-L1'.

Therefore, red pepper seeds contain a lot of mucinsine, which is effective for antibacterial and obesity prevention, and also rich in vitamin A, which strengthens the skin mucous membranes and affects skin beauty, and beta carotene, the mother of vitamin A, has anticancer activity.

Here, the red pepper paste 20 to 27% by weight, the sweet chili sauce 60 to 63% by weight, the red pepper powder 3 to 4% by weight, the red pepper seed powder 0.8 to 1.5% by weight, the red pepper seed oil 0.1 to 0.5 weight %, The purified water is 8 to 10% by weight, onion is characterized in that consisting of 0.8 to 1.5% by weight.

The gochujang is characterized by consisting of red pepper powder, red pepper seed powder, red pepper seed oil, wild vegetable extract, rice syrup, salt. At this time, the wild vegetable extract is composed of a cinnabar, Angelica, bear odor, and the scabies, donkey, bear odor are made of the same ratio.

The red pepper powder is 3 to 5% by weight, the red pepper seed powder is 0.3 to 0.6% by weight, the red pepper seed oil is 0.1 to 0.3% by weight, the wild vegetable extract is 0.2 to 0.5% by weight, the rice syrup to 15 to 18% by weight, Salt is characterized by consisting of 0.5 to 1% by weight.

The sweet chili sauce is characterized by consisting of unflavored, red pepper powder, crushed red pepper, garlic, salt, starch.

The fragrance is 40 to 48% by weight, the red pepper powder is 8 to 12% by weight, the shredded red pepper is 3 to 4% by weight, the garlic is 1 to 2% by weight, the salt is 1 to 2% by weight, the Starch is characterized by consisting of 1-2% by weight.

The flavor is characterized by consisting of wild vegetable extract, brown rice vinegar, liquid fructose, liquid glucose, lemon extract, refined salt. At this time, the wild vegetable extract is composed of a cinnabar, Angelica, bear odor, and the scabies, Angelica, bear odor is made of the same ratio.

With respect to 100% by weight of the flavor, the wild vegetable extract is 50-65% by weight, the brown rice vinegar is 15-20% by weight, the liquid fructose is 3-7% by weight, the liquid glucose is 3-7% by weight, the lemon Extract is 3 to 7% by weight, the purified salt is characterized in that consisting of 3 to 7% by weight.

For reference, wild vegetables keep low-pollution foods and wild inherent characteristics and ingredients, and the special ingredients possessed for self-protection have high functionality and high pharmacological effects. have.

Recently, because of the scientific and industrial applications of functional foods using natural extracts, we tested the additives of wild vegetable extracts containing various useful substances and examined the processing aptitude of the source products using the extracts.

Sanchae is a general term that can be eaten among the plants that are commonly grown in the field, and all the soft and non-toxic species are treated as alive. Among wild plants, we use about 850 kinds nationwide. These wild vegetables contain vitamins and minerals, as well as various functional substances, which are antioxidant and have antimutagenic and antibacterial and antimicrobial effects. Among them, it was used as an additive subsidiary utilizing extracts such as Ogapi, bear odor, and Angelica, which are mostly used in the market.

Ogapi (Acanthopanax Sessiliflorus RUPR et MAX SEEM) is an arboraceae and is called the second ginseng. It has five leaves and it is good to have five leaves on one branch. It is said to have been changed to Oga. (Park Jong-Hee, Encyclopedia of Herbal Medicine, p566 ~ 568, 2002). , 神農 本草 經, 五 州 出版社, p40 ~ 41, 1985) According to Dongbobogam or herbaceous tree, it has a peculiar smell, taste is spicy and bitter, and the nature is warm. It strengthens tendons and bones by keeping the liver and kidneys strong. It is used for limb paralysis, coughing, weakness of waist and knee, weakness of lower limb, fracture, bruise and swelling. Recently, it has been known to have various effects such as reducing stress, promoting sex hormone secretion, promoting metabolism, and strengthening muscles (Lee, Young-Chul, Seo, Young-Bae, Ogapi, literature review, Daejeon University, Korean Journal of Oriental Medicine, 1999).

The roots and stems of Ogapi have the same effect as ginseng.The main ingredient is triterpenoid glycosides, 7 kinds (Ereterosides A ~ G), and other biologically active ingredients such as sterol, coumarin, sirin, sesamine, high Perin et al. (Shin, HK and Lee, SH The chemistry of secondary products from Acanthopanax species and their pharmacological activities.Natural Products Sciences, 8, 111-126, 2002).

In Korea, Ogapi leaves are mainly used in the private sector for the same purpose as Ogapi, and it is reported that Ogapi leaves, which are distributed in the market, are mixed with Ogapi, Giriogapi, and island ogapi leaves. Journal of Korean Society for Pharmacognosy, 37 (1): 1 ~ 10, 2006)

Chigasanoside, 2-deoxyisochiisanoside, isochiisanoside, sesiloside, and pancreatic lipase inhibition It has been reported to be active, with chisanogenin, chiisanoside, ursolic acid, oleanolic acid, beta-sitosterol and daucosterol and It has been reported that the same platelet aggregation inhibitors have been isolated to prevent atherosclerosis and stroke.

Currently, many foods have been developed using the efficacy of such agapi, but due to the limitation of the bitter taste and harvesting time is mainly used as a medicinal herb than the general food, most of the produced ogapi leaves are not used. Therefore, the present inventors have focused on the addition of the extract using the ogapi to contribute to the exploration of consumers of excess forest products and increase the income of farmers through the development of processed foods containing the ogapi.

The bear's scientific name is Ligularia fischeri TURCZ., Which is a dicotyledonous plant of the Asteraceae family. It is a perennial herb that develops myrtle leaves.

In some provinces, it is called ungsonomul, and it is called ungso (態 蔬) in Chinese name. In Korea and Japan, young bears are eaten with raw vegetables, poached greens, and mukmulnamul, and they are cooked with ssam, stir-fry, radish, soup and tempura. In China, roots and rhizomes are called horochil (葫蘆 七) and used as a herbal medicine for bruises, back pain, Jinhae, expectoration, and bleeding. The main pharmacological ingredients include chamomile, jacobine, and ameleme, and the fresh and heated juices of leaves are found to have excellent antioxidant and antimutagenic properties (anti-cancer effects). Is also worth it. Chinese herbal medicine is used as Jinhae, expectorant, analgesic, blood circulation promoter. Bear's nutritional value is rich in protein, calcium, vitamins A and C.

In oriental medicine, the lungs are strengthened and phlegm is cut, so it is used as a cough, asthma, and cold medicine. Modern science has also found that among the components of the bear odor has a salt-containing, hemostatic action. Bear odor is rich in antioxidant-related substances such as vitamins C, E, carotenoids, and phenolic compounds. It has strong antioxidant effects in vivo, in vitro, and liver and chronic diseases. It is likely to be used as a prophylactic and therapeutic agent.

Bear odor reported very high 98% mutagenic inhibitory activity against indirect mutagenic B (α) P and 90% mutagenic inhibitory activity against Trp-P-1. In addition, bear odor has a function of suppressing the accumulation of cadmium in the liver by lowering the cholesterol and hepatic cholesterol level by excreting a lot of cholesterol into the stool.

Angelica originates from the roots of the umbelliferae Angelica gigas NAKAI, but Japan originates from Angelica acutiloba KITA GAWA. Chamdangui (귀, 土 當歸) is distributed natively in the northeastern region of Korea and China, and cultivation is Gyeongbuk antelope, Bonghwa, Uljin, Gangwon Pyeongchang, Samcheok, Taebaek, Jeongseon, Inje, Jecheon, Danyang, Danyang, etc. Is being done in.

Angelicaegigantis Radix has the main ingredients of decursin, decursinol, nodakenin, alpha-pinene, limonene and beta-udedes. Mole (β-Eudesmol), elemol (Elemol), etc. It is used as a herbal remedy because it has pharmacological effects such as uterine function control, sedation, pain relief, diuresis, vitamin E deficiency treatment, antibacterial action, and young sprouts are edible as herbs It is also possible to soak alcohol with raw roots.

Angelica ginseng has high anticancer effect in gastric cancer and lung cancer cells, and it has the effect of promoting normal liver cell and other antimicrobial activity and blood pressure control function. The donkey diet lowers blood cholesterol levels and significantly lowers the level of hepatic triglycerides and total fats and the level of γ-GTP in alcohol, thus preventing liver damage that may be caused by chronic alcohol intake. [Note; Seok-Hung Oh, Hyun-Soo Cha, Dong-Sung Choi: The Effect of Diet of Angelica gigas on Fat Metabolism, Alcohol Metabolism and Liver Function in Rats, Korean Journal of Agricultural Chemistry, 42 (1) 29-33 (1999)]. Angelica gigas extract also exhibits strong antioxidant and anti-inflammatory activity, which is thought to be part of the preventive mechanism of dementia, and its anti-inflammatory action is thought to be suppressed by the action of inflammatory mediator PAF [Reference; Hyung-Kyung Shin: Functional food development for the prevention of circulatory diseases and dementia by utilizing agricultural and fisheries resources, annual report Advanced technology development project The Ministry of Agriculture, Forestry and Fisheries Technology Management Center. 88 (1998) and Lee, Sook-Young, Jeong-Yeon Seung, Sang-Ae Ryu, Ryu-Jeong Lee, Eun-Bang Lee, Ji-Seon Yang, Tae-Moo Yoo: A Study on the Anti-Inflammatory Screening of Natural Products, Korea Food and Drug Administration Annual Report 1, 478-486 (1997)].

The method of producing hot sauce using the red pepper seed and red pepper seed oil according to the present invention comprises: a step of preparing an acid extract consisting of scallop, tangui, and bear odor; Manufacturing red pepper paste consisting of red pepper powder, red pepper seed powder, red pepper seed oil, wild vegetable extract, rice syrup, and salt; Preparing a flavor consisting of wild vegetable extract, brown rice vinegar, liquid fructose, liquid glucose, lemon extract, refined salt; Preparing sweet chili sauce consisting of unflavored, red pepper powder, crushed red pepper, garlic, salt, and starch; Addition of red pepper powder, red pepper seed powder, red pepper seed oil, purified water, and onions to the red pepper paste and sweet chili sauce is characterized in that it comprises a process of producing a hot sauce by mixing and heating at 80 ℃ for 1 hour.

Here, the hot sauce prepared after the mixed heating is vacuum-packed in a film pack, and after packaging, characterized in that stored in a cold storage at 5 ℃ or less.

The hot sauce prepared after the mixed heating is cooled and packaged in a container, and then packaged and stored at 5 ° C. or lower in a low-temperature storage.

That is, according to the present invention, the mixture is heated at 80 ° C. for 1 hour to prepare a hot sauce, but after mixing and heating, the film is packed in a vacuum pack as it is, the packaging is cooled after being packaged in a container, and then packed in a cold storage at 5 ° C. or less. keep it. On the other hand, the hot sauce thus packaged is shipped in bulk and individual packaging method as needed.

Hereinafter, embodiments of the present invention will be described.

Hereinafter, specific examples of the present invention will be described in detail, but the scope of the present invention is not limited only to these examples.

Example 1 Preparation of Hot Sauce

(Wild vegetable extract)

After picking and washing the leaves of Ogapi, the leaves of Angelica, and the leaves of the bear scent, they are then marinated in a ratio of 1: 1 with sugar in a mixture of the same ratio, and then aged for 100 days. The sugar used was white sugar. After pickling, the solids were removed with a strainer, the liquid was extracted, purified through a filter, put in a sealed container, and stored at 5 ° C. or less. The inherent flavor and bitter taste of wild vegetables extracts tended to decrease slightly as the ripening time increased.

(Manufacture of red pepper paste containing red pepper seeds)

Gochujang base 100 parts by weight 《red pepper powder 16.2 parts by weight, red pepper seeds 2.0 parts by weight, red pepper seed oil 0.9 parts by weight, wild vegetable extract 1.7 parts by weight (ogapi, donkey, bear odor each equal ratio), rice starch 75.0 parts, refined salt 3.3 parts by weight》

Red pepper seed powder, red pepper seed oil and the wild vegetable extract prepared above are heated at 100 ° C. with 100 parts by weight of water (1: 1) on a base mixed with other materials. The heated red pepper paste was put into a container and aged for 3 months before use.

(Production of Fragrance Additives)

Unflavored 100 parts by weight 《62.4 parts by weight of wild vegetable extract, 18.0 parts by weight of brown rice vinegar, 4.9 parts by weight of liquid fructose, 4.9 parts by weight of liquid glucose, 4.9 parts by weight of lemon extract, 4.9 parts by weight of refined salt》

The material was mixed with an acid extract, and then heated at 100 ° C. for 1 hour, and then stored in an airtight container at 5 ° C. or less.

Preparation of Sweet Chili Sauce

Sweet Chili Sauce 100 parts by weight (69.2 parts by weight, red pepper powder 16.2 parts, shredded red chilli pepper 5.6 parts, red pepper seed oil 1.5 parts by weight, garlic 3.0 parts by weight, salt 2.0 parts by weight, starch 2.5 parts by weight)

The material was mixed and then heated at 100 ° C. for 1 hour and then stored in a sealed container at 5 ° C. or less for use.

(Manufacture of Hot Sauce)

Using the prepared acid extract, red pepper paste containing red pepper seeds, unflavored additives, sweet chilli sauce, and then mixed with additional ingredients and heated at 100 ℃ for 1 hour and then stored in a sealed container used below 5 ℃.

In order to limit the use of synthetic preservatives and to unify the complex taste, each weight part was adjusted to create an optimal blending ratio through repeated experiments.

Hot Sauce Standard Mixing Ratio material Hot sauce To 100 parts by weight  about                      Remarks Kochujang 23.26 Others: purified water 9.24, onion 1.0

Sweet Chili Sauce 62.0 Chili powder 3.2 Red pepper seeds 1.0 Chilli Seed Oil 0.3

Experimental Example 1: sensory evaluation of the prepared hot sauce

Eight sensory personnel trained according to a replicated randomized complete block design 180 were evaluated two samples at a time and repeated four times. Descriptive items were evaluated by subjective evaluation by comprehensive apperance, overall smell, and overall flavor, and were evaluated using grades ranging from 1 to 9, the closer to 1, the better. The closer to 9, the more unpleasant. In addition, objective assessments include hot smell, moldy smell, green smell, and hot flavor, sweet flavor, and moldy flavor, which are olfactory perceptions. ), Green flavor was evaluated, and the degree was found to be undetectable near 1, and extremely strong near 9. The sense of smell was assessed by the nose, and the sense of taste was assessed by the tongue, mouth and nose. At this time, the spicy taste and taste are the tastes of 에서 saicin, the sweetness is the taste of rice starch and sugar concentration, and the freshness and unripe taste is reminiscent of bitterness or astringent from green grass. Taste has been defined to the extent of unpleasantness in old jang.

QDA profile of various kinds of bibim sauce Apper
ance Hot
smell Moldy
smell Green
smell Hot
flavor Sweet
flavor Moldy
flavor Greenflavor Overall
acceptability General pepper paste
Liquid sauce 2.3 4.7 2.2 1.8 5.7 3.7 1.6 1.9 3.0 Hot sauce 4.2 4.9 2.0 3.3 4.9 4.1 1.5 5.2 3.7

¹⁾ Sensory characteristics rated on 9-point scale: 1-extremely bad, 9-extremely good in subjective evaluation (apperance, overall acceptability), and and 1-extremely weak, 9-extremely strong in objective evaluation (hot smell, moldy smell, green smell, hot flavor, sweet flavor, moldy flavor, green flavor)

Experimental Example 2: Characterization of Hot Sauce

Based on the prepared hot sauce, the sensory evaluation with salinity and general sauce was performed.

(Salinity measurement)

Hot sauce was collected to be 1: 1 with the distilled water, and then crushed by a pulverizer to filter the solids, and then salinity was measured using a digital salinity measuring instrument (SK-10S, ^SK SATO, Japan).

The measurement results are shown in Table 3 below.

Final salt concentration of bibim sauce General pepper paste
Liquid sauce
Hot sauce
Final salt concentration 1.98
1.2

The salinity of hot sauce was 1.2%, compared to that of 1.98%. This is a low salinity compared to the conventional source is considered to have the advantage of relatively low risk of carcinogenesis.

Experimental Example 3: Mutagenesis Inhibitory Effect of Prepared Hot Sauce

( Ames mutagenesis inhibition experiment

end. Strain

Salmonella Salmonella typhimurium TA100, a histidine nutrient composition of typhimurium LT-2, was provided from a domestic research institute and used in experiments. These experimental strains were used to identify the genotypes of histidine requirements, deep rough ( rfa ) mutations, uvr B mutations, and R factor before each new frozen permanent was prepared or just before each experiment.

I. Mutagen / carcinogen

Aflatoxin B ₁ (AFB ₁ ), an indirect mutant, was purchased from Sigma, USA, and used in experiments by dissolving in dimethylsulfoxide (DMSO). N-methyl-N'-nitro-N-nitrosoguanidine (MNNG), a direct mutant, was purchased from Aldrich in the United States and dissolved in distilled water.

All. S9 mixture preparation

In order to activate indirect mutants, S9 mixture, a liver microsomal enzyme compound, was prepared according to the method of Maron and Ames (122). For the liver enzyme activity of about 200 g of male Sprague-Dawley rats, Aroclor 1254, a polychlorinated biphenyl (PCB) mixture, was diluted at a concentration of 200 mg per 1 ml of corn oil and injected once intraperitoneally (500 mg / kg). The liver was taken out. Liver extracted at 4 ° C. aseptic state was washed several times with 0.15M KCl, and homogenized in a homogenizer (Potter-Elvehiem apparatus, USA) by adding 0.15M KCl solution three times the weight of liver. This was centrifuged at 9000 × g for 10 minutes to obtain the S9 fraction, the supernatant, and 1-2 ml of the supernatant was rapidly frozen on dry ice and stored in a -70 ° C deep freezer. This S9 fraction (10%) was mixed with MgCl-KCl salts (2%), 1M glucose-6-phosphate (0.5%), 1M NADP (4%), 0.2M phosphate buffer (pH 7.4) and sterile water. The mixture was prepared.

la. Toxicity test and mutagenicity test

In order to examine the toxicity and mutagenicity of the sample strain, 2 ml of top agar was dispensed into a sterile cap test tube, followed by vortexing with 100 µl of strain and 100 µl of diluted sample. In the case of mutagenicity experiments on the plate a minimal agar plate was aliquoted, solidified and incubated for 24 hours or 48 hours at 37 ℃, the toxicity and the presence of mutagenicity were determined.

hemp. Experimental Method

The preincubation test (122) mainly used in this experiment was 0.5 ml of S9 mix (if indirect mutation), 0.1 ml of overnight cultured strain (1-2 × 10 ⁹ cells / ml), diluted sample (50 µl) and mutation. The trigger (50 μl) was placed in a cap tube in an ice bath, lightly vortexed, and preincubated at 37 ° C. for 30 minutes. 2 ml of top agar at 45 ° C was poured into each tube, vortexed for 3 seconds, plated on minimal glucose agar plate, incubated for 48 hours at 37 ° C, and the number of return mutations was counted. Meanwhile, the concentrations of samples and mutagens used in the experiments were determined through preliminary experiments (dose response and toxicity experiments) (Fig. 2).

Inhibition rate was calculated by the following equation.

Inhibition rate (%) = 100 × [(a-b) / (a-c)]

Where a is the number of back mutations induced by the mutagen, b is the number of back mutations when the sample is processed, and c is the number of back mutations in the absence of the mutagen and the sample.

Antimutagenic Inhibitory Effect of Hot Sauce {Antimutagenic effect of various kinds of bibim sauce against N-methyl- N'-nitro-nitrosoguanidine (MNNG, 0.4㎍ / assay) in Salmonella typhimurium TA100} Treatment Revertants / plate (level of sample, μl / plate) 100 200 Spontaneous
Control (AFB ₁ ) 146 ± 10
1126 ± 25 ^a General Gochujang
Liquid sauce 956 ± 26 ^b (17) ¹ 831 ± 20 ^b (30) Hot sauce 645 ± 19 ^d (49) 558 ± 15 ^d (68)

¹ The values in parentheses are the inhibition rates (%)

^{a? d} Means with the different letters in the same column are significantly different (p <0.05) by Duncan ^, s multiple test.

As can be seen from the above table, the results of the above experiment, the sample for the general liquid source, hot sauce prepared showed a suppression rate of 17.0, 49.0% at the concentration of 100μ / mL, respectively. The prepared hot sauce shows a superior mutagenesis inhibitory effect compared to the general liquid sauce, and shows excellent suppression rate even at a concentration of 200 μ / mL. As a result, the manufacturing hot sauce was confirmed that the antimutagenic activity is very excellent.

And in sensory test, in Table 2, hot sauce was hardly detected, but there was some sensitivity of green taste (bitter), which also affected the overall evaluation. Apparently, the color taste due to the dark feeling was decreased due to the characteristic of acid enzyme, so the preference was slightly decreased. However, in the sensory test, the evaluation was moderate for young people, but older people tend to enjoy some flavors (foot taste = bitter taste), so it is necessary to refer to the merchandise and marketing. In particular, as ecological and health functionalities of wild vegetables are known in relation to health, bitter taste is a kind of health substance, so it does not seem to act as an unfavorable part in the nature of wild vegetables.

Measurement of salinity, in Table 3, the salinity of the liquid gochujang sauce was close to 2%, and the hot product salinity of the developed product was 1.2%. Salty products are recognized as a cause of cancer, so fresh products are preferred for health. Therefore, it is thought that there is an advantage that a wide range of consumers may like.

Antimutagenic effects and antimutagenic effects by Ames antimutagenicity test of hot sauce and liquid red pepper paste are shown in Table 3. Compared with the 30% antimutagenic effect of the normal Kochujang liquid sauce, the hot mutation showed 68% higher antimutagenic effect. The hot sauce has higher antimutagenic effect than the normal Kochujang liquid sauce. It is thought to be related to the high content of red pepper seeds mainly containing beta carotene, which is the mother of vitamin A, and high antimutagenic and antioxidant properties of wild vegetable extracts. In general, wild vegetables contain vitamins such as vitamins C, E, and carotenoids, and saponins and various minerals and functional substances are considered to be more functional. Wild vegetables have been used for food since ancient times, but they have also been used as a medicine for various diseases in oriental medicine and in private. It is reported that the mutagenic inhibitory activity against indirect mutagenic B (α) P is very high, the mutagenic inhibitory activity against Trp-P-1 is high and the antioxidant effect is also reported. It also has excellent anti-inflammatory activity.

Therefore, the present invention relates to a hot sauce is prepared by using the red pepper seed and wild vegetable complex extract, and the extract and anti-mutagenic and food or pharmaceutical composition containing the same, industrial production of the seasonal organism by over-production with discarded industrial by-products It can increase the income of farmers and increase the income of farmers.In the case of various extracts of wild vegetables, it is possible to limit the use of synthetic preservatives and to be useful for various foods as a new natural preservative based on natural products that are harmless to humans. There is a very outstanding advantage.

Claims (12)

To prepare red pepper paste containing red pepper seeds and red pepper seed oil, red pepper seeds and red pepper seeds oil, characterized in that the mixture of sweet chili sauce, red pepper powder, red pepper seeds, red pepper seeds oil, purified water, onions in the red pepper paste containing red pepper seeds and red pepper seeds oil. Hot sauce used.
The method of claim 1,
20 to 27% by weight of the red pepper paste, 60 to 63% by weight of the sweet chili sauce, 3 to 4% by weight of red pepper powder, 0.8 to 1.5% by weight of red pepper seed powder, 0.1 to 0.5% by weight of red pepper seed oil, The purified water is 8 to 10% by weight, hot sauce using pepper seeds and pepper seed oil, characterized in that consisting of 0.8 to 1.5% by weight.
The method of claim 2,
The hot pepper paste is hot sauce using red pepper seed and red pepper seed oil, characterized in that consisting of red pepper powder, red pepper seed powder, red pepper seed oil, wild vegetable extract, rice syrup, salt.
The method of claim 3, wherein
The red pepper powder is 3 to 5% by weight, the red pepper seed powder is 0.3 to 0.6% by weight, the red pepper seed oil is 0.1 to 0.3% by weight, the wild vegetable extract is 0.2 to 0.5% by weight, the rice syrup to 15 to 18% by weight, Salt is a hot sauce using pepper seeds and pepper seed oil, characterized in that consisting of 0.5 to 1% by weight.
The method of claim 1,
The sweet chili sauce is hot sauce using red pepper seeds and red pepper seed oil, characterized in that consisting of unflavored, red pepper powder, crushed red pepper, garlic, salt, starch.
The method of claim 5, wherein
The fragrance is 40 to 48% by weight, the red pepper powder is 8 to 12% by weight, the shredded red pepper is 3 to 4% by weight, the garlic is 1 to 2% by weight, the salt is 1 to 2% by weight, the Starch is hot sauce using red pepper seeds and red pepper seed oil, characterized in that consisting of 1-2% by weight.
The method of claim 5, wherein
The flavour is hot sauce using pepper seed and pepper seed oil, characterized in that consisting of wild vegetable extract, brown rice vinegar, liquid fructose, liquid glucose, lemon extract, refined salt.
The method of claim 7, wherein
The 100% by weight of the flavor, the wild vegetable extract is 50 to 65% by weight, the brown rice vinegar is 15 to 20% by weight, the liquid fructose is 3 to 7% by weight, the liquid glucose is 3 to 7% by weight, the lemon Extract is 3 to 7% by weight, hot salt using pepper seeds and pepper seed oil, characterized in that consisting of 3 to 7% by weight of the purified salt.
The method according to claim 3 or 7,
The wild vegetable extract is hot sauce using red pepper seeds and red pepper seed oil, characterized in that consisting of Ogapi, Angelica, bear.
In the method of manufacturing hot sauce,
A process for producing an acid extract consisting of agapi, tangui, bear odor; Manufacturing red pepper paste consisting of red pepper powder, red pepper seed powder, red pepper seed oil, wild vegetable extract, rice syrup, and salt; Preparing a flavor consisting of wild vegetable extract, brown rice vinegar, liquid fructose, liquid glucose, lemon extract, refined salt; Preparing sweet chili sauce consisting of unflavored, red pepper powder, crushed red pepper, garlic, salt, and starch; Hot sauce production using red pepper seed and red pepper seed oil, comprising the step of adding hot pepper powder, red pepper seed powder, red pepper seed oil, purified water, onion to the red pepper paste and sweet chili sauce for 1 hour mixed heating at 80 ℃ Way.
11. The method of claim 10,
The hot sauce prepared by mixing and heating the vacuum pack in a film pack, hot packaging method using hot pepper seeds and red pepper seed oil, characterized in that stored in a cold storage after packaging below 5 ℃.
11. The method of claim 10,
The hot sauce prepared after the mixed heating is cooled and packaged in a container, hot packaging method using hot pepper seeds and red pepper seed oil, characterized in that stored in a cold storage after 5 ℃ or less.