KR20130124872A - The method for producing hot pepper sauce with ginseng - Google Patents
The method for producing hot pepper sauce with ginseng Download PDFInfo
- Publication number
- KR20130124872A KR20130124872A KR1020120114449A KR20120114449A KR20130124872A KR 20130124872 A KR20130124872 A KR 20130124872A KR 1020120114449 A KR1020120114449 A KR 1020120114449A KR 20120114449 A KR20120114449 A KR 20120114449A KR 20130124872 A KR20130124872 A KR 20130124872A
- Authority
- KR
- South Korea
- Prior art keywords
- ginseng
- raw
- weight
- pepper
- root
- Prior art date
Links
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 title claims abstract description 126
- 235000003140 Panax quinquefolius Nutrition 0.000 title claims abstract description 126
- 235000008434 ginseng Nutrition 0.000 title claims abstract description 126
- 238000004519 manufacturing process Methods 0.000 title abstract description 16
- 235000015067 sauces Nutrition 0.000 title description 5
- 235000002568 Capsicum frutescens Nutrition 0.000 title description 4
- 240000008574 Capsicum frutescens Species 0.000 title description 2
- 244000131316 Panax pseudoginseng Species 0.000 title 1
- 241000208340 Araliaceae Species 0.000 claims abstract description 125
- 238000000855 fermentation Methods 0.000 claims abstract description 49
- 230000004151 fermentation Effects 0.000 claims abstract description 49
- 239000002994 raw material Substances 0.000 claims abstract description 46
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 41
- 239000006002 Pepper Substances 0.000 claims abstract description 41
- 241000722363 Piper Species 0.000 claims abstract description 41
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 41
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 41
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 41
- 239000000843 powder Substances 0.000 claims abstract description 39
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 36
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 36
- 235000007862 Capsicum baccatum Nutrition 0.000 claims abstract description 36
- 239000001728 capsicum frutescens Substances 0.000 claims abstract description 36
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 30
- 238000000034 method Methods 0.000 claims abstract description 29
- 238000001035 drying Methods 0.000 claims abstract description 25
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 25
- 239000000203 mixture Substances 0.000 claims abstract description 22
- 230000001954 sterilising effect Effects 0.000 claims abstract description 21
- 238000000227 grinding Methods 0.000 claims abstract description 18
- 238000002156 mixing Methods 0.000 claims abstract description 16
- 230000005070 ripening Effects 0.000 claims abstract description 15
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 15
- 239000000126 substance Substances 0.000 claims abstract description 15
- 229940107131 ginseng root Drugs 0.000 claims abstract description 13
- 235000013312 flour Nutrition 0.000 claims abstract description 11
- 235000000346 sugar Nutrition 0.000 claims abstract description 11
- 241000209140 Triticum Species 0.000 claims abstract description 8
- 235000021307 Triticum Nutrition 0.000 claims abstract description 8
- 238000004806 packaging method and process Methods 0.000 claims abstract description 8
- 239000008213 purified water Substances 0.000 claims abstract description 8
- 150000008163 sugars Chemical class 0.000 claims abstract description 8
- 240000007594 Oryza sativa Species 0.000 claims abstract description 7
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 7
- 235000009566 rice Nutrition 0.000 claims abstract description 7
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 claims abstract description 7
- 229940081974 saccharin Drugs 0.000 claims abstract description 6
- 235000019204 saccharin Nutrition 0.000 claims abstract description 6
- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 claims abstract description 6
- 239000006188 syrup Substances 0.000 claims abstract description 6
- 235000020357 syrup Nutrition 0.000 claims abstract description 6
- 238000012258 culturing Methods 0.000 claims abstract description 5
- 150000003839 salts Chemical class 0.000 claims abstract description 5
- 238000005406 washing Methods 0.000 claims abstract description 5
- 238000000605 extraction Methods 0.000 claims description 21
- 239000007788 liquid Substances 0.000 claims description 14
- 235000012907 honey Nutrition 0.000 claims description 12
- 239000000463 material Substances 0.000 claims description 10
- 238000012856 packing Methods 0.000 claims description 9
- 244000269722 Thea sinensis Species 0.000 claims description 8
- 239000012141 concentrate Substances 0.000 claims description 8
- 238000001125 extrusion Methods 0.000 claims description 8
- 235000009569 green tea Nutrition 0.000 claims description 8
- 102000004190 Enzymes Human genes 0.000 claims description 7
- 108090000790 Enzymes Proteins 0.000 claims description 7
- 229920002472 Starch Polymers 0.000 claims description 6
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 6
- 239000001301 oxygen Substances 0.000 claims description 6
- 229910052760 oxygen Inorganic materials 0.000 claims description 6
- 235000019698 starch Nutrition 0.000 claims description 6
- 239000008107 starch Substances 0.000 claims description 6
- 238000011081 inoculation Methods 0.000 claims description 5
- 238000003801 milling Methods 0.000 claims description 5
- 239000007787 solid Substances 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 239000007769 metal material Substances 0.000 claims description 4
- 238000004161 plant tissue culture Methods 0.000 claims description 3
- 238000000926 separation method Methods 0.000 claims description 3
- 230000008569 process Effects 0.000 abstract description 17
- 239000004480 active ingredient Substances 0.000 abstract description 11
- 239000000284 extract Substances 0.000 abstract description 4
- 235000020710 ginseng extract Nutrition 0.000 abstract description 3
- 238000002360 preparation method Methods 0.000 abstract description 3
- 239000004278 EU approved seasoning Substances 0.000 abstract 1
- 239000000243 solution Substances 0.000 description 38
- 229930182490 saponin Natural products 0.000 description 21
- 235000017709 saponins Nutrition 0.000 description 21
- 150000007949 saponins Chemical class 0.000 description 21
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 17
- 235000002789 Panax ginseng Nutrition 0.000 description 13
- 210000001519 tissue Anatomy 0.000 description 10
- 235000013599 spices Nutrition 0.000 description 9
- 238000011156 evaluation Methods 0.000 description 8
- WEVYAHXRMPXWCK-UHFFFAOYSA-N Acetonitrile Chemical compound CC#N WEVYAHXRMPXWCK-UHFFFAOYSA-N 0.000 description 6
- 210000003205 muscle Anatomy 0.000 description 6
- 229930182494 ginsenoside Natural products 0.000 description 5
- 230000001953 sensory effect Effects 0.000 description 5
- 235000013305 food Nutrition 0.000 description 4
- 238000004128 high performance liquid chromatography Methods 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 238000012545 processing Methods 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
- -1 wheat flour Chemical class 0.000 description 4
- 241000228212 Aspergillus Species 0.000 description 3
- 235000008504 concentrate Nutrition 0.000 description 3
- 230000006378 damage Effects 0.000 description 3
- 229940089161 ginsenoside Drugs 0.000 description 3
- 239000001963 growth medium Substances 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 238000007689 inspection Methods 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 239000002245 particle Substances 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 238000010298 pulverizing process Methods 0.000 description 3
- 235000019654 spicy taste Nutrition 0.000 description 3
- 241000193830 Bacillus <bacterium> Species 0.000 description 2
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 2
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 description 2
- 241000228143 Penicillium Species 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- 239000000460 chlorine Substances 0.000 description 2
- 229910052801 chlorine Inorganic materials 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 238000013329 compounding Methods 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000001704 evaporation Methods 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000012041 food component Nutrition 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- 240000006439 Aspergillus oryzae Species 0.000 description 1
- 235000002247 Aspergillus oryzae Nutrition 0.000 description 1
- 241000193744 Bacillus amyloliquefaciens Species 0.000 description 1
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- 241000218645 Cedrus Species 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 240000007472 Leucaena leucocephala Species 0.000 description 1
- 235000010643 Leucaena leucocephala Nutrition 0.000 description 1
- 241000235395 Mucor Species 0.000 description 1
- 241001482590 Oreamnos Species 0.000 description 1
- 241000228150 Penicillium chrysogenum Species 0.000 description 1
- 239000004698 Polyethylene Substances 0.000 description 1
- 239000004743 Polypropylene Substances 0.000 description 1
- 241000303962 Rhizopus delemar Species 0.000 description 1
- 240000005384 Rhizopus oryzae Species 0.000 description 1
- 235000013752 Rhizopus oryzae Nutrition 0.000 description 1
- 241000187747 Streptomyces Species 0.000 description 1
- RTAQQCXQSZGOHL-UHFFFAOYSA-N Titanium Chemical compound [Ti] RTAQQCXQSZGOHL-UHFFFAOYSA-N 0.000 description 1
- 102000011759 adducin Human genes 0.000 description 1
- 108010076723 adducin Proteins 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 230000003178 anti-diabetic effect Effects 0.000 description 1
- 239000003472 antidiabetic agent Substances 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 210000003169 central nervous system Anatomy 0.000 description 1
- 235000019506 cigar Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000021403 cultural food Nutrition 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 210000002615 epidermis Anatomy 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 230000013595 glycosylation Effects 0.000 description 1
- 238000006206 glycosylation reaction Methods 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 230000002519 immonomodulatory effect Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000011534 incubation Methods 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 239000011344 liquid material Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 125000000740 n-pentyl group Chemical group [H]C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])* 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 229920003023 plastic Polymers 0.000 description 1
- 229920000573 polyethylene Polymers 0.000 description 1
- 229920001155 polypropylene Polymers 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000001624 sedative effect Effects 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 229910052719 titanium Inorganic materials 0.000 description 1
- 239000010936 titanium Substances 0.000 description 1
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
- 239000003643 water by type Substances 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention includes the raw ginseng extract containing ginseng or wild ginseng in red pepper seasoning, fermented several times with red pepper powder and saccharin during the preparation of red pepper seasoning, raw ginseng root extract and raw ginseng powder, which are raw ginseng extracts. As a manufacturing method of ginseng and wild ginseng pepper seasoning to maximize the active ingredient content of the raw ginseng through the process, the first grinding step (S10) for washing and crushing dried pepper; and, repeatedly detecting the foreign substances of the ground red pepper powder Foreign substance treatment step (S20); and, culturing step (S30) to form a raw material three culture root solution; and, saccharification to form a saccharification through two times fermentation by mixing wheat flour, steamed rice, purified salt, purified water and syrup Step (S40); and, the first ripening step (S50) of the fermentation by adding 45 to 60% by weight of the saccharin to 10 to 20% by weight of the raw material triculture root solution; and, red pepper powder 20 to the first matured sugars To 30% by weight of raw flour 3 Secondary ripening step (S60) to immerse by fermentation to 10% by weight; and drying step (S70) to maintain the moisture content of the second ripened pepper mixture at 25 to 30%; and, dried pepper mixture 3 A sterilization step (S80) for sterilizing by using an ultraviolet sterilizer; and a packaging step (S90) for packaging the finished pepper seasonings.
Description
The present invention relates to a method for producing ginseng and wild ginseng pepper spice added with nutrients, including saponins, by adding raw ginseng culture root liquid and raw ginseng powder containing ginseng and wild ginseng as raw materials in the preparation process of red pepper spice.
In recent years, various gochujang products are being distributed on the market due to the improvement of dietary life and the food culture of young people. Accordingly, a lot of gochujang with enhanced rice flour or other nutrition is being developed. Various food ingredients such as various fruits and medicinal ingredients are added to Kochujang to enhance the taste and nutrition of red pepper powder, and related patents are disclosed based on various foods.
Korean Registered Patent No. 10-0447609 (Red ginseng pepper paste and its manufacturing method) contains red ginseng granules in the form of sugar-coated particles with enhanced red ginseng's color, so that the spicy taste and red ginseng peculiar to red ginseng are chewed. Disclosed is a red ginseng red pepper paste and a method for preparing the red ginseng so that the texture, taste, aroma, nutrition, and the like of the time can be maintained. In Korean Registered Patent No. 10-0872158 (Method of manufacturing red ginseng and wild ginseng root root solution with increased active ingredients by roasting and fermentation), the red ginseng and wild ginseng cultivation root are pre-treated by roasting aspergillus, Bacillus and Streptomyces. Primary fermentation using the fungus, and additional fermentation by adding an additional enzyme provides a method for the preparation of fermented red ginseng liquid and wild ginseng culture root liquid with improved content of the active ingredients of red ginseng and wild ginseng.
However, in the Patent No. 10-0447609, after the process of preparing the raw ginseng extract is completed, red ginseng and red pepper paste are added by adding red pepper paste, so there is no shortage of saponin component in the red pepper paste.
In addition, when manufacturing the red pepper seasoning containing ginseng and wild ginseng, the process of processing ginseng and wild ginseng in liquid or powder form is required to contain the ginseng and wild ginseng components, in which the active ingredients of ginseng and wild ginseng Some losses may occur. Therefore, the loss of the active ingredient in the raw ginseng in the process of manufacturing the culture root solution showed a limit that the nutritional ingredients of the raw ginseng as it is not delivered to the pepper seasoning.
Therefore, the present invention was invented to solve the above-mentioned problems, in the process of combining the raw ginseng culture root liquid and raw ginseng powder, ginseng used in kochujang, and red pepper powder prepared using ginseng and wild ginseng as raw materials. It is a problem to be solved by providing a process for the production of phosphoric acid and wild ginseng pepper spice enhanced by constituting the process that can be repeatedly configured a number of times fermented ginseng active ingredients without loss to the pepper seasoning as possible.
In order to achieve the above object, in the present invention, the primary fermented sugars such as wheat flour, starch syrup, purified water, etc., are added to the raw ginseng culture root liquid prepared with ginseng and wild ginseng as secondary raw materials (first ripening step). And fermented sugar powder mixed with red pepper powder and raw ginseng powder for the third fermentation (secondary ripening step), so that the active ingredient of raw ginseng is delivered to the chili sauce without loss as much as possible. It is intended to provide a method of preparing seasoning as a solution.
In the present invention, the dried pepper is put into the circulator, and the foreign matter is selected through the air and brush washing process, and then, the first grinding step (S10) is pulverized into 100 to 150 mesh; and, the ground red pepper powder is a metallic material detector. Foreign substance treatment step (S20) to detect the foreign matter 5 to 10 times through; and the culture step (S30) of forming a raw ginseng culture root solution using natural ginseng or ginseng as raw materials; and, 25 to 40% by weight of wheat flour, Primary fermentation was carried out at 35 to 45 ° C. for 48 to 90 hours by mixing 5 to 10% by weight of steamed rice, 2 to 5% by weight of purified salt, 40 to 55% by weight of purified water and 5 to 13% by weight of starch syrup. Saccharification step (S40) to form a glycosylated through the secondary fermentation made for 10 to 20 hours at 60 ℃; and, by adding the fermented saccharin 67 to 89% by weight to 15 to 30% by weight of the raw material triculture root solution 20 to 48 hours at 35 to 45 ° C Primary fermentation step (S50); and, by immersing 24 to 36% by weight of the first crushed red pepper powder and 6 to 12% by weight of raw cedar powder in 48 to 73% by weight of the secondary fermented sugars; Second ripening step (S60) to ferment for 2 to 4 days at 40 ℃; and the second ripened pepper mixture rapidly cooled by cold wind of 5 to 20 ℃, dried by hot air of 50 to 70 ℃ 25 water content Drying step (S70) to maintain at 30%; And, Sterilization step (S80) to sterilize through a three-stage UV sterilizer in a state in which the dried pepper mixture was added to the stirrer; and Packing the finished pepper sauce Packaging step (S90); characterized in that consisting of.
In the culturing step (S30), the raw ginseng culture root solution is separated from the foreign material of the raw ginseng, separating step of separating the tissue (S30-1); and, sterilization step of sterilizing the separated tissue in a sterile chamber like plant tissue culture (S30). -2); And, the inoculation step of inoculating the sterilized raw ginseng into the culture tank in which the culture solution was added (S30-3); and incubated for 50 to 70 days while supplying oxygen at room temperature of 15 to 20 ℃ Culture step (S30-4) for preparing the raw material triculture root so that the moisture is 10 to 15% by weight after removing the culture medium; and after grinding the raw material triculture root, the tray vibrating in the vertical direction in the frequency range of 300 to 600Hz Drying step (S30-5) to dry in the hot air of 50 to 70 ℃; and mixed by adding honey to the dried raw ginseng cultured, first grinding step (S30-6) to grind into 70 to 90 mesh And, after removing the foreign matter contained in the ground raw triculture roots, Extrusion molding step (S30-7) after humidifying the flow rate to 30 to 50% by weight; and the heat content of 60 to 80 ℃ so that the water content of the extruded raw material triculture root is 10 to 12% by weight again Secondary milling step (S30-8) to dry to 100 to 110 mesh to be crushed; And, 5 to 10 times by adding green tea solution to the weight of the ground raw triculture roots 10 to 20 at 50 to 90 ℃ Extraction of the cigar, but the extraction step (S30-9) at least once warming at intervals of 10 to 20 ℃; and the extracted raw material triculture root solution from 0.1 to 0.3% by weight of the purified enzyme in a solid content of 25 to 35% by weight Fermentation step (S30-10) to add a fermentation at 50 to 60 ℃ for 8 to 11 hours; and a concentration step of concentrating the water content to 20 to 40% by weight under reduced pressure to concentrate the fermented raw triculture root solution (S30-10) -11); characterized by consisting of.
The raw ginseng added in the second ripening step (S60) is washed raw material ginseng and crushed into 80 to 100 mesh, and then rapidly frozen raw ginseng aged for 10 to 20 hours by immersing in honey at -10 to 0 ℃ It is characterized in that it is prepared by storing in a freezer maintained at -2 to 0 ℃ the raw material is made by regrinding to 90 to 110 mesh.
The present invention provides a method for preparing red pepper spice mixed with raw ginseng root and wild ginseng as raw materials of ginseng and wild ginseng. The secondary fermentation is made and the third fermentation is performed in a state in which the red pepper powder and raw ginseng powder are mixed in the secondary fermentation product, and the saponin component of the raw ginseng is transferred to the red pepper spice as the final composition without loss as much as possible. In the drying step of the composition process, by applying a vibration in a certain frequency range to shorten the drying time and to efficiently dry even at a low temperature there is an effect of minimizing damage to the raw triculture muscle tissue.
1 is a view showing the overall manufacturing process of the present invention.
The content described in the claims of the present invention will be described in more detail and through the embodiments of the present invention. It is apparent that the embodiments described in the present invention do not limit the scope of the present invention, and the present invention is limited only by the claims described herein. First of all, prior to the description of the method for manufacturing the red pepper seasoning according to the present invention, the key elements for the processing conditions of the raw ginseng will be described.
During the processing of foods containing saponins, including ginseng, wild ginseng and red ginseng, saponins are composed of highly volatile substances, so if the temperature is higher than a certain range, evaporation or ginsenosides are destroyed and the active ingredient of raw ginseng is destroyed. Therefore, in the present invention, the temperature is maintained in the range of 50 to 90 ℃ in the drying and extraction process and other high temperature is applied during processing, but configured so that the temperature deviation does not occur as much as possible. The temperature deviation means maintaining a constant temperature for each extraction step, and does not mean that the temperature range itself should be narrowly configured. In addition, the well-known raw ginseng extraction time is 20 to 40 hours, the extraction time is long, there is a problem that the extracted active ingredient is rather reduced as the extraction time elapses. Therefore, in the present invention, while reducing the extraction time to 10 to 20 hours in the range of 50 to 90 ℃, the extraction is made even at 80 to 90 ℃ to produce a maximum number of saponin content by heating several times at intervals of 5 ℃, By shortening the extraction time to prevent destruction of the saponin components due to high temperature exposure significantly improved the saponin content of the red pepper seasoning according to the present invention.
Hereinafter, with reference to the accompanying drawings the manufacturing method of ginseng and wild ginseng red pepper powder according to the present invention will be described in detail. 1 is a view showing the overall configuration of the present invention, by putting the dried pepper in the circumferential input machine to sort the foreign matter through the air and brush washing process, the first grinding step (S10) for grinding to 100 to 150 mesh; and A foreign substance treatment step of detecting the foreign substance 5 to 10 times through the metallic substance detector for the ground red pepper powder (S20); and a culture step of forming a raw ginseng culture root solution using natural wild ginseng or ginseng as raw material (S30). ;, Wheat flour 25 to 40% by weight, steamed rice 5 to 10% by weight, purified salt 2 to 5% by weight, purified water 40 to 55% by weight and starch syrup 5 to 13% by weight at 48 to 90 ℃ 35 First fermentation made for a time, and a saccharification step (S40) to form a glycosylated through a secondary fermentation made for 10 to 20 hours at 50 to 60 ℃; and, fermented to 15 to 30% by weight of the raw material triculture root solution 67 to 89% by weight of the sugar First fermentation step (S50) to ferment for 20 to 48 hours at 35 to 45 ℃; and, 24 to 36% by weight of the first powdered red pepper powder and 48 to 73% by weight of secondary fermented sugars 2 to 4 days of fermentation at 30 to 40 ℃ by immersing 6 to 12% by weight of the powder (S60); and the second ripened pepper mixture after rapid cooling with cold air of 5 to 20 ℃, 50 to Drying step (S70) to maintain a moisture content of 25 to 30% by drying with hot air at 70 ℃; and, Sterilization step (S80) sterilization treatment through a three-stage ultraviolet sterilizer in the state of the dried pepper mixture in the stirrer (S80) And, packaging step (S90) for packing the finished pepper seasoning; shows that the present invention is configured.
In the culturing step (S30), the raw ginseng culture root solution is separated from the foreign material of the raw ginseng, separating step of separating the tissue (S30-1); and, sterilization step of sterilizing the separated tissue in a sterile chamber like plant tissue culture (S30). -2); And, the inoculation step of inoculating the sterilized raw ginseng into the culture tank in which the culture solution was added (S30-3); and incubated for 50 to 70 days while supplying oxygen at room temperature of 15 to 20 ℃ Culture step (S30-4) for preparing the raw material triculture root so that the moisture is 10 to 15% by weight after removing the culture medium; and after grinding the raw material triculture root, the tray vibrating in the vertical direction in the frequency range of 300 to 600Hz Drying step (S30-5) to dry in the hot air of 50 to 70 ℃; and mixed by adding honey to the dried raw ginseng cultured, first grinding step (S30-6) to grind into 70 to 90 mesh And, after removing the foreign matter contained in the ground raw triculture roots, Extrusion molding step (S30-7) after humidifying the flow rate to 30 to 50% by weight; and the heat content of 60 to 80 ℃ so that the water content of the extruded raw material triculture root is 10 to 12% by weight again Secondary milling step (S30-8) to dry to 100 to 110 mesh to be crushed; And, 5 to 10 times by adding green tea solution to the weight of the ground raw triculture roots 10 to 20 at 50 to 90 ℃ Extraction time, but the extraction step (S30-9) at least one heating is performed at intervals of 10 to 20 ℃; and the purified enzyme in the solid content of 25 to 35% by weight of the extracted raw triculture root solution 0.1 to 0.3% by weight Fermentation step (S30-10) to add a fermentation at 50 to 60 ℃ for 8 to 11 hours; and a concentration step of concentrating the water content to 20 to 40% by weight under reduced pressure to concentrate the fermented raw triculture root solution (S30-10) -11); characterized by consisting of.
The raw ginseng added in the second ripening step (S50) is washed with raw ginseng, pulverized into 80 to 100 mesh, and then immersed in honey and rapidly frozen raw ginseng aged for 10 to 20 hours at -10 to 0 ℃ It is characterized in that it is prepared by storing in a freezer maintained at -2 to 0 ℃ the raw material is made by regrinding to 90 to 110 mesh.
Prior to the description of the pepper seasoning manufacturing process, which is the main process of the present invention, it will be described about the composition process of the raw material triculture root liquid and the raw material of three powders.
Raw ginseng During the composition of the culture root solution, the raw ginseng used in the separation step (S30-1) should be fresh ginseng or wild ginseng for 4 to 6 years or more. It is preferably composed of mountain goats. After the foreign matter adhered to the raw ginseng is firstly lightly removed through a blower maintaining a low speed of 200 to 500 rpm, the remaining fine foreign matter is removed by washing with running water for 30 to 60 minutes. The tissue is separated from the raw ginseng from which foreign substances have been removed and prepared for use in culture.
The sterilization step (S30-2) is made through ultraviolet (80mJ / cm), chlorine (5ppm) and ozone (20ppm) treatment in a clean room, the tissue is 5 to 8 hours to reduce residual ozone and chlorine after sterilization It is preferable to keep above.
The inoculation step (S30-3) is a step of inoculating the raw ginseng tissue into the culture tank in which the culture solution is added, the composition of the culture medium is N: P: K: Ca: Mg = 15: 3: 6: 6: 8: 4 (me / l) consists of sulfuric acid (H 2 S0 4 ) by adding a pH of 6 to 6.5.
The culture step (S30-4) is inoculated raw ginseng incubated for 50 to 70 days while supplying oxygen at room temperature of 15 to 20 ℃ to remove the culture solution and then dried before the drying step to 10 to 15% by weight of moisture It is preferable to make the raw material three culture roots to be made efficiently.
The drying step (S30-5) is a step of pulverizing the raw three cultured root, put in a tray vibrating in the vertical direction in the frequency range of 300 to 600Hz and drying by hot air of 50 to 70 ℃, the vibration is a piezoelectric element When an AC voltage is applied in a state in which the bottom of the tray is evenly spaced in the form of a lattice arrangement, the size of the piezoelectric element changes according to this frequency, which is caused by the up and down of the raw trigeminal roots contained in the top of the tray. As the raw trigeminal muscle vibrates, droplet droplets adhering to the epidermis of the raw trigeminal muscle are scattered in all directions by the law of inertia. At this time, the scattered droplet particles are completely evaporated by the hot air supplied with the heat maintained at the temperature to remove the moisture of the raw triculture root. In addition, as the raw material triculture root vibrates, an empty space between the raw material triculture roots is formed, and heat is penetrated between the spaces, increasing the contact area between the heat and raw material triculture roots, resulting in more efficient drying, which shortens the drying time and decreases the drying temperature. Possible loss of raw trigeminal muscle tissue is minimized. When the vibration lower than 300Hz, the minimum frequency set point, it is difficult for the raw material triculture root to supply the shaking force to the tray, and when the vibration is higher than the maximum frequency 600Hz, the raw material tricuspid muscle may be subjected to too much impact. Rather, there is a risk of damaging the raw trigeminal muscle tissue. Therefore, precise control of the frequency setting range is the key technology in this step.
The first milling step (S30-6) is a step of pulverizing the honey into the dried raw triculture root, and then crushed into 70 to 90 mesh, first preheating the container containing honey to 27 to 30 ℃ of the honey In a state where the tissue is prepared to soften, the raw material triculture root is added and mixed evenly for 30 to 60 minutes with a stirrer equipped with a rotational force of 60 to 200 rpm. The mixed raw ginseng root was cooled for 2 to 3 hours in a cooler supplied with cold air at 15 to 20 ° C. to increase the binding force between the raw ginseng root and honey, and then crushed into 70 to 90 mesh to efficiently extrude the extrusion process. Configure to be done.
The extrusion molding step (S30-7) is a step of extruding after moistening the moisture content to 30 to 50% by weight after removing the foreign substances contained in the crushed raw triculture root, the injection port of the extrusion molding machine is humidified Rotational force of screw to push the raw material triculture root to discharge outlet is 150 to 180 ℃ and the raw material triculture root is cooled by the cooling device at the end of the extruder. Do it. If the moisture content is lower than 30% by weight, the minimum of the moisture content, the texture of the red pepper spice is stiff and the texture can be reduced.If the moisture content is higher than 50% by weight, the red pepper seasoning is slightly receded. This should be noted because there is a risk of deterioration of the specific examination characteristics.
The secondary grinding step (S30-8) is a step of grinding the extruded raw material triculture root to dry 100 to 110 mesh by hot air at 60 to 80 ℃ so that the water content is 10 to 12% by weight, and first, grinding The hot air at 80 ° C. is first dried for 3 to 6 hours through a hot air dryer supplied from the upper and lower parts, and then gradually reduced in temperature at intervals of 5 ° C. and dried several times for 2 to 3 hours so that the moisture content is 10 to 12% by weight. Adjust to In addition, the particle size to be crushed is configured to be larger than at least 100 mesh to increase the surface area of the raw triculture root in the following extraction and fermentation is configured to efficiently extract and fermentation.
The extraction step (S30-9) is a step of extracting 10 to 20 hours at 50 to 90 ℃ by adding a green tea solution of 5 to 10 times to the weight of the crushed raw triculture root, the composition of the green tea solution is purified water and green tea powder The ratio of 100: 5 was dissolved in the water, and the unique flavor of green tea penetrated into the raw samyang culture root during extraction. Extraction method is extracted for 5 to 10 hours at 50 to 60 ℃, 3 to 6 hours at 60 to 70 ℃, 2 to 4 hours at 80 to 90 ℃ to prevent loss of saponin due to long-term heating process However, it is desirable to maximize the saponin content by going through the extraction process at 80 to 90 ℃, the optimum temperature of saponin extraction.
The fermentation step (S30-10) is a step of fermenting for 8 to 11 hours at 50 to 60 ℃ by adding 0.1 to 0.3% by weight of the purified enzyme from the raw material triculture root solution from 25 to 35% by weight solids, The enzyme is Mucor Rousse Rouxii ), Rhizopus oryzae ), Rhizopus delemar), Bacillus amyl Lori rake Pacifico Enschede (Bacillus amyloliquefaciens ), Asperigillus oryzae , Penicillium perfugegenum ( Penicillium) purpurogenum), Penny room Solarium Cri soge titanium (Penicillium chrysogenum ) and Strepomyces griseus are used to increase the saponin content by using a purified enzyme selectively mixed with one or more of them.
The concentration step (S30-11) is a step of concentrating the fermented raw triculture root liquid at low temperature under reduced pressure to concentrate the water content to 20 to 40% by weight, at a temperature of 50 to 65 ℃, water temperature atmospheric pressure conditions of 550 to 670 mmHg Concentrating under reduced pressure with a rotational force of 90 to 110 rpm to concentrate the water content to 20 to 40% by weight while preventing the active ingredient of the raw material triculture root solution to be destroyed as much as possible, wherein the rotational force exceeds 110 rpm. At the time of destruction of the active ingredient occurs, it is preferable to configure at a rotational force of preferably 100 rpm.
The composition of the raw ginseng culture root solution is made as described above, and the raw ginseng powder added in the second ripening step (S60) is washed with raw ginseng, ground into 80 to 100 mesh, and then immersed in honey at 27 to 30 ° C. Raw ginseng aged for 10 to 20 hours was rapidly frozen at -10 to 0 ° C. and regrind into 90 to 110 mesh to prepare raw ginseng powder stored in a freezer maintained at −2 to 0 ° C.
Now, the whole manufacturing method of the present invention will be described with the raw material triculture root liquid and raw material tri flour as described above.
The first grinding step (S10) is a step of pulverizing the foreign matter through the air and brush cleaning process by putting the dry pepper in the circumferential feeder, and then crushed into 100 to 150 mesh, the air cleaner used in the air cleaning process Conveyor belt is configured in this way, through which the dry pepper is guided to the air inlet, foreign matter is separated by the suction force of the air inlet, the vibration plate formed a frequency of 100 to 200 Hz at a position 1 to 2 mm away from the lower surface of the conveyor belt It is preferred that the pepper is scattered while vibrating up and down to increase the contact area of the pepper sucked into the air cleaner to effectively select foreign substances.
The foreign substance treatment step (S20) is a step of detecting the foreign substance 5 to 10 times the pulverized pepper powder through a metallic material detector, the pulverized pepper powder to a metallic foreign body detector consisting of a plurality of magnetic rods with a magnetic force of 10,000 gauss By re-detecting the foreign matter more than once by passing through it is configured so that the heterogeneity is not felt in the chili sauce, the final composition.
The culture step (S30) is omitted as it is as described above.
The saccharification step (S40) is a fermentation step of mixing 25 to 40% by weight of wheat flour, 5 to 10% by weight of steamed rice, 2 to 5% by weight of purified salt, 40 to 55% by weight of purified water and 5 to 13% by weight of starch syrup. , Primary fermentation at 35 to 45 ° C. for 48 to 90 hours, and secondary fermentation at 50 to 60 ° C. for 10 to 20 hours. Wheat flour is steamed at a temperature of 65 to 75 ° C. for 45 to 75 minutes, and then the yeast fungus ( Aspergillus) capable of degrading starch and protein in the wheat flour. Oryzae ) through the imperial process of culturing, the rice is preferably prepared separately first through a steaming process for 50 to 65 minutes at a temperature of 70 to 85 ℃. Through the low temperature fermentation of the primary fermentation is a combination of sugars, and through the second fermentation of high temperature fermentation is configured to proceed even within a short fermentation period. When the temperature exceeds 60 ° C., which is the maximum temperature of the secondary fermentation, the nutritional components of the fermentation product may be destroyed, so it is required to check the temperature periodically throughout the fermentation period.
The first ripening step (S50) is a step of aging by adding the fermented saccharin 67 to 89% by weight to 15 to 30% by weight of the raw material triculture root solution, 35 to 35 does not cause nutrient loss of the raw triculture root solution Fermented at a low temperature of 45 ℃ for 20 to 48 hours, but by fermentation in a stirrer equipped with a rotational force of 60 to 120 rpm by maximizing the mixing ratio of the saccharine and raw triculture root solution prior to the addition of pepper powder The liquid is configured to be evenly absorbed by the sugar. In addition, when the blending amount of the raw material triculture root liquid exceeds 30% by weight, the viscosity of the red pepper seasoning, which is the final composition, may be lowered.
The second ripening step (S60) is immersed in 24 to 36% by weight of the first milled red pepper powder and 6 to 12% by weight of the raw red pepper powder in 48 to 73% by weight of the first aged sugars 2 at 30 to 40 ℃ To fermentation for 4 to 4 days, the fermentation in a stirrer equipped with a rotational force of 60 to 120 rpm in the same manner as the first aging, continuous spraying the water mixed in the fermentation space of the raw triculture root solution and purified water at a ratio of 5: 5 Supply through the device to supply the water supply and fermentation energy source in the fermentation process to shorten the second ripening period is configured to increase the efficiency of fermentation.
The drying step (S70) is a step of maintaining the moisture content at 25 to 30% by rapidly cooling the second aged pepper mixture in a cold wind of 5 to 20 ℃, then dried by hot wind of 50 to 70 ℃, cold wind temperature and The hot air temperature is configured to have a temperature difference of at least 30 to a maximum of 65 ° C., so that the water of the chilled red pepper mixture is rapidly exposed to a high temperature, thereby mass evaporating in the form of water vapor to increase drying efficiency.
The sterilization step (S80) is a step of sterilizing through a three-stage ultraviolet sterilizer in a state where the dried pepper mixture is put into the stirrer, and the container provided with the stirrer is made of a transparent plastic material, the top, bottom, and side of the stirrer. UV sterilizers are respectively provided at each side to be configured to be sterilized evenly.
The packaging step (S90) is a step of packaging the finished pepper seasoning, packing the finished pepper powder in a sealed state, but 500g, 1kg, 2kg, 3kg, 5kg according to the intended use or consumer preference The packaging container is weighed in the unit of weight, but the inner packing material of polyethylene material is provided first, the outer packing material of polypropylene material is formed on the outer shell, and the calcium chloride is coated between the inner packing material and the outer packing material to exert a moisture-proof effect. do.
As described above, a detailed description of the present invention has been made, and now, various embodiments have been constructed based on the above technical contents. First, the saponin component of wild ginseng concentrate by the conventional saponin ingredient extraction method and the ginseng culture root solution of the present invention This study proves that the method of composition of wild ginseng culture root solution of the present invention is effective, and optimizes the mixing ratio of raw ginseng root liquid and raw ginseng powder, red pepper powder and saccharide that improve the saponin content while maintaining the original food characteristics. It was intended to demonstrate the effectiveness of the present invention.
<Example 1. Comparison of Saponin Components of Wild Ginseng Culture Roots>
1. Control Process
1) Isolate the tissues of wild ginseng => sterilization in a clean room => inoculate sterilized wild ginseng
2) After incubating the inoculated wild ginseng for 65 days while supplying oxygen at 18 to 20 ° C., the culture solution was removed and a wild ginseng cultured root was prepared so that the moisture was 12% by weight.
3) Soaking wild ginseng root in Jijangsu for 50 hours
4) Dry the soaked ginseng cultured roots by heat at 105 ℃
5) After humidifying the dried ginseng cultured root to 45% by weight of moisture, extrusion molding
6) Aspergillus fungus in wild ginseng cultured root fermentation with oryzae )
7) Filtrate fermented wild ginseng root solution and concentrate by removing moisture
2. Experimental Process
1) Isolate the tissues of wild ginseng => sterilization in a clean room => inoculate sterilized wild ginseng
2) After incubating the inoculated wild ginseng for 65 days while supplying oxygen at room temperature of 15 to 20 ° C., the culture solution was removed and the wild ginseng cultured root was prepared to have a water content of 12% by weight.
3) Put the wild ginseng root in a tray vibrating at a frequency of 450Hz with the heat of 55 ℃ and keep it for 30 to 40% of humidity and dry it for 4 hours.
4) Add 95% by weight of wild ginseng cultured 5% by weight of acacia honey and grind to 80 mesh.
5) After moistening the water content of the crushed wild ginseng root to 35% by weight, extruded the wild ginseng root into an extruder equipped with a screw rotating at 700 rpm.
6) First drying at 80 ℃ for 3 hours, secondary drying for 2 hours at 75 ℃, tertiary drying for 2 hours at 70 ℃, and crushed into 100 mesh so that wild ginseng cultured water content is 11%.
7) Add 6 times of green tea solution to wild ginseng culture root for 5 hours at 55 ℃, 2 hours at 65 ℃ for 2 hours, 2 hours at 85 ℃ for 3 times
8) Fermented 9 hours at 55 ℃ by adding 0.2% by weight of yeast fungus ( Aspergillus oryzae ) purified to 30% by weight solid extract
9) Concentrate the wild ginseng cultured root extract at low temperature to adjust the water content to 30% by weight.
3. Ginsenoside component measurement
Ginsenoside component analysis was performed by High Performance Liquid Chromatography (HPLC), the HPLC equipment used was a Gilson 305 system (Gilson, France) and the column was μ-Bondapak C 18 (Waters / 3.9 × 150 mm, US). The mobile phase consisted of acetonitrile (HPLC class, Sigma, US) and distilled water for HPLC, increasing the percentage of acetonitrile from 15% first to 36%, 65% and 85% sequentially. Again reduced to 15%. The running temperature was set to room temperature and the flow rate consisted of 1.5 mL per minute. Under these conditions, the chromatogram was detected at 205 nm using a spectrophotometer (UV VIS Spectrometer: Ultrospec 4000, Pharmacia Biotech, Sweden).
4. Results
The control saponin content and the ginsenoside component content representing individual saponins of the control and experimental compositions prepared in the same manner were measured, and the results are shown in Table 1 below. In addition, the experiment constructed in this embodiment was conducted by the present inventor at the Food Hygiene Inspection Office of the Daegu-Kunst Center, Gyeongbuk Technopark, and the others are as follows.
Date of Receipt: 2012. 06. 14 Purpose of Inspection: Reference
Inspection Item: Irradiated Ponin Content
Completion Date: 2012. 06. 27
The configuration of the analysis of ginsenosides is Rb 1, Rb 2, Rc, Rd, Re, Rf, Rg 1, 20 (S) Rg 3, 20 (R) Rg 3, 20 (S) Rh 1, 20 (R) Rh 1 .
In Table 1, the total amount of the irradiated saponin was found to be about 34% higher than 1.12g / 100g of the control group, which was prepared according to the present invention, as 1.50g / 100g. In addition, the content of Rb 1 , which acts on the central nervous system and has a sedative effect, was 20.6% in the experimental group, 6.1% higher than the control group. The Rb 2 content of the antidiabetic and immunomodulatory groups was 13.3%, The control group showed a significant difference of 11.2%. It can be inferred from the above results that the saponin content is improved through the production method according to the present invention.
<Example 2. Optimization of Mixing Ratio of Red Pepper Seasoning>
As shown in Table 2, the experimental groups 1 to 4 were prepared by varying the mixing ratio of the control and wild ginseng root and wild ginseng powder, liquid saccharin as a general pepper seasoning. This compounding ratio was expressed so that the compounding ratio could be easily grasped so that the sum totaled 10. The manufacturing method was configured in the same manner as above, and the sensory evaluation was performed. The sensory evaluation was conducted for 30 merchants of traditional market spice shops. The evaluation method was composed of 7-point scale method considering the discriminating power of evaluation, and the evaluation items were spicy, sweet, and bitter, indicating texture, color, viscosity and taste. The sensory evaluation was performed by focusing on the flavor of red pepper seasoning.
In the sensory evaluation, as shown in Table 3 below, the overall spicy taste was evaluated to be weaker than the control groups 1, 2, 3, and 4, and the sweet taste of the test groups 1, 2, 3, and 4 was slightly stronger than the control. Viscosity increased as the blending ratio of the raw material triculture root solution increased from 1 to 2, but when the blending ratio exceeded 2.5, the viscosity decreased, indicating that it is preferable to limit the blending ratio of the raw material triculture root solution to 2 or less. Bitter taste also tended to decrease as the blending ratio of the raw triculture root solution increased, but the bitter taste was slightly stronger in the experimental group 3.
Considering the texture, viscosity, spicy and sweet taste of red pepper spice in the sensory evaluation results, Experiment 3 was judged to be the red pepper spice composed of the most suitable blending ratio. Mixing in the ratio of 0.5 powder of triglyceride was found to be the best way to prepare the pepper seasoning containing saponin while maintaining the original taste of red pepper seasoning.
The foregoing and other objects, features and advantages of the present invention will become more apparent from the following detailed description of the present invention when taken in conjunction with the accompanying drawings. It is to be clearly understood that the foregoing embodiments are merely illustrative and that those skilled in the art will be able to make various modifications and other equivalent embodiments.
S10: First grinding step S20: Foreign substance treatment step
S30: culture step S40: glycosylation step
S50: 1st ripening step S60: 2nd ripening step
S70: drying step S80: sterilization step
S90: Packing Step
S30-1: Separation step S30-2: Sterilization step
S30-3: inoculation step S30-4: incubation step
S30-5: drying step S30-6: first grinding step
S30-7: extrusion molding step S30-8: secondary grinding step
S30-9: Extraction step S30-10: Fermentation step
S30-11: concentration step
Claims (3)
Foreign substance treatment step (S20) of detecting the foreign substance 5 to 10 times through the metallic substance detector in the ground pepper powder;
A culture step of forming a raw ginseng culture root solution using natural wild ginseng or ginseng as raw materials (S30);
25 to 40% by weight of wheat flour, 5 to 10% by weight of steamed rice, 2 to 5% by weight of refined salt, 40 to 55% by weight of purified water and 5 to 13% by weight of starch syrup, which are made at 35 to 45 ° C. for 48 to 90 hours. 1st fermentation, and a saccharification step (S40) to form a glycosylated through secondary fermentation made for 10 to 20 hours at 50 to 60 ℃; and,
First fermentation step (S50) of the fermented saccharin 67 to 89% by weight to 15 to 30% by weight of the raw material triculture root solution to ferment for 20 to 48 hours at 35 to 45 ℃;
Second ripening step of fermenting at 24 to 36 days by immersing 24 to 36% by weight of firstly ground red pepper powder and 6 to 12% by weight of raw ginseng powder to 48 to 73% by weight of secondary fermented sugars (S60); and
Secondary ripened pepper mixture after rapid cooling with a cold air of 5 to 20 ℃, drying by hot air of 50 to 70 ℃ drying step (S70) to maintain a water content of 25 to 30%; And,
Sterilization step (S80) for sterilizing through a three-stage ultraviolet sterilizer in a state in which the dried pepper mixture was added to the stirrer;
Packaging step of packing the finished pepper seasoning (S90); characterized in that consisting of ginseng and wild ginseng pepper seasoning method.
In the culture step (S30), the raw material triculture root liquid to remove the foreign material of the raw ginseng, separation step of separating the tissue (S30-1); and,
Sterilization step of sterilizing the separated tissue in a clean room like plant tissue culture (S30-2);
Inoculation step of inoculating sterilized raw ginseng into the culture tank in which the culture solution was added (S30-3);
Incubating the inoculated raw ginseng incubated for 50 to 70 days while supplying oxygen at room temperature of 15 to 20 ° C. to remove the culture solution, followed by culturing the raw ginseng cultured root so that the moisture is 10 to 15% by weight (S30-4); and ,
After milling the raw ginseng root culture, drying step (S30-5) to put in a tray vibrating in the vertical direction in the frequency range of 300 to 600Hz and dried by hot air of 50 to 70 ℃ (S30-5);
After mixing honey by mixing the dried raw triculture roots, the first grinding step (S30-6) to grind into 70 to 90 mesh; and,
After removing the foreign substances contained in the crushed raw triculture root, humidifying so that the moisture content is 30 to 50% by weight and extrusion molding step (S30-7); And,
Secondary milling step (S30-8) of extruding the raw material three cultured roots and dried again by hot air at 60 to 80 ℃ so that the water content is 10 to 12% by weight (100 to 110 mesh);
5 to 10 times the amount of green tea liquid added to the weight of the ground raw triculture roots to extract for 10 to 20 hours at 50 to 90 ℃, the extraction step of at least one heating at intervals of 10 to 20 ℃ (S30-9); Wow,
Fermentation step (S30-10) of fermenting the extracted raw material triculture root solution with fermentation at 50-60 ° C. for 10 hours by adding 0.1-0.3% by weight of the purified enzyme in solid content of 25-35% by weight;
Method of producing ginseng and wild ginseng pepper seasoning, characterized in that consisting of; concentrating step (S30-11) to concentrate the fermented raw ginseng cultured root solution at low pressure pressure concentration to 20 to 40% by weight.
The raw ginseng added in the second ripening step (S60) is washed raw material ginseng and crushed into 80 to 100 mesh, and then rapidly frozen raw ginseng aged for 10 to 20 hours by immersing in honey at -10 to 0 ℃ And ginseng and wild ginseng pepper seasoning, characterized in that the raw ginseng powder prepared by regrinding to 90 to 110 mesh is prepared by storing in a freezer maintained at -2 to 0 ℃.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020120048121 | 2012-05-07 | ||
| KR20120048121 | 2012-05-07 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20130124872A true KR20130124872A (en) | 2013-11-15 |
Family
ID=49853520
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020120114449A KR20130124872A (en) | 2012-05-07 | 2012-10-15 | The method for producing hot pepper sauce with ginseng |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20130124872A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105410867A (en) * | 2015-10-30 | 2016-03-23 | 孔子明 | Longevity wheat paste |
| CN105410865A (en) * | 2015-10-30 | 2016-03-23 | 孔子明 | Preparation method for longevity Lagenaria siceraria wheat paste |
| CN105410866A (en) * | 2015-10-30 | 2016-03-23 | 孔子明 | Longevity wheat paste |
-
2012
- 2012-10-15 KR KR1020120114449A patent/KR20130124872A/en not_active Application Discontinuation
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105410867A (en) * | 2015-10-30 | 2016-03-23 | 孔子明 | Longevity wheat paste |
| CN105410865A (en) * | 2015-10-30 | 2016-03-23 | 孔子明 | Preparation method for longevity Lagenaria siceraria wheat paste |
| CN105410866A (en) * | 2015-10-30 | 2016-03-23 | 孔子明 | Longevity wheat paste |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR20140016736A (en) | Containing extract of medicinal crops and manufacturing thereof | |
| JP2009178084A (en) | Method for producing enzyme-containing health food, and health food | |
| CN104738639A (en) | Health maintenance nourishing health food | |
| KR20160072382A (en) | Method for producing CHESTNUT INNER SKIN fermented beverage and CHESTNUT INNER SKIN fermented beverage produced by the same | |
| KR102126013B1 (en) | Manufacturing method macaron using rice flour and macaron using rice flour manufactured by the same | |
| JP2011217678A (en) | Method for producing fermented food material, and fermented food | |
| CN1456091A (en) | Active nuts and fruit and vegetable jam (paste) series and production thereof | |
| CN104886211B (en) | A kind of preparation method of pleurotus eryngii orange fruitcake | |
| CN106434157A (en) | Traditional Chinese medicinal distiller's yeast and preparation method | |
| KR20130124872A (en) | The method for producing hot pepper sauce with ginseng | |
| KR20130130598A (en) | The method for producing powdered hot pepper with ginseng | |
| KR101462310B1 (en) | method for lentinula edodes extracts and the extract | |
| JP2006197928A (en) | Bamboo shoot koji, method for producing the same, bamboo shoot fermented food and method for producing the fermented food | |
| KR102002337B1 (en) | A manufacturing method of Cheong Kuk Jang having red ginseng paste | |
| KR102549244B1 (en) | Manufacturing method of hallabong bread and hallabong bread manufactured by the same | |
| KR102026559B1 (en) | moringa rice wine and its manufacturing method | |
| CN106993734B (en) | Whole wheat beverage powder | |
| KR101890042B1 (en) | Red Ginseng and Coffee Pill as fermented and functional Food and its manufacturing Method | |
| RU2536581C1 (en) | Method for manufacture of instant food products based on sprouted cereals | |
| KR101258626B1 (en) | Manufacturing method of fermented fig materials | |
| KR101446201B1 (en) | Method for manufacturing black ginseng makgealli containing black ginseng powder or black ginseng extract | |
| CN105326016A (en) | Watermelon, tomato and beef paste and processing method thereof | |
| CN104824641A (en) | Fermented glutinous rice honey dry powder for nourishing Yin and moistening lung and preparation method therefor | |
| JP5090199B2 (en) | Manufacturing method of garbage powder | |
| KR20200136174A (en) | Manufacturing method of tea and sugar pickled food using trifoliate orange |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| N231 | Notification of change of applicant | ||
| E902 | Notification of reason for refusal | ||
| E601 | Decision to refuse application |