KR20140095225A - Method of manufacturing green color pepper powder containing a large quantity of capsaicin and the green color pepper powder manufactured therefrom - Google Patents
Method of manufacturing green color pepper powder containing a large quantity of capsaicin and the green color pepper powder manufactured therefrom Download PDFInfo
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- KR20140095225A KR20140095225A KR1020130007880A KR20130007880A KR20140095225A KR 20140095225 A KR20140095225 A KR 20140095225A KR 1020130007880 A KR1020130007880 A KR 1020130007880A KR 20130007880 A KR20130007880 A KR 20130007880A KR 20140095225 A KR20140095225 A KR 20140095225A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
- A23L27/14—Dried spices
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- 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
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- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/81—Solanaceae (Potato family), e.g. tobacco, nightshade, tomato, belladonna, capsicum or jimsonweed
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Abstract
Description
More particularly, the present invention relates to a method for producing a red pepper powder containing a large amount of capsaicin and a red pepper powder prepared thereby, and more particularly, to a red pepper powder having a high capsaicin content and improving freshness and hot taste, The present invention relates to a process for producing blue chili powder which can increase the degree of preference and a blue chili powder prepared thereby.
In general, the fruit of the Capsicum genus has a chemical called capsaicin, which is spicy when it stimulates the chemoreceptor nerve endings in the skin mucosa.
The spicy taste of red pepper belongs to the painful sensation (painfulness) and it is increasingly addictive due to the unique texture felt in the mouth. Spicy red pepper feel like a roller coaster. It actually eats spicy pepper by the endorphin secreted by the brain (腦), which judges that the body is hurt and the psychological pleasure comes from not wearing the wound. In other words, our body releases the endocrine hormone, a substance with analgesic effect in mammalian pituitary gland, in response to the pain caused by spicy red pepper. Endorphins make you feel a sense of self-consciousness, ecstasy and pleasant pepper.
The hot pepper, which shows a spicy taste, is located in the color of taste and tradition, which is representative of Korea, which captures the taste of Koreans as in kimchi and kochujang. Capsicum has been shown to be rich in vitamin A and C in pepper, and recent studies have shown that the spicy taste of capsaicin increases energy consumption through body temperature generation, which not only has a diet effect that reduces weight, And stimulates emotions to activate sensory or emotional memory regions, promoting the production and secretion of endorphins, thereby inducing mood change, thereby relieving stress, and capsaicin has an effect of inhibiting tumors and promoting various bioactivity And it is in the spotlight as a health food of modern people, and the consumption is gradually increasing.
In addition, recent studies have shown that capsaicin, a source of spicy taste of red pepper, is spread evenly in red pepper, but it is known to be concentrated in the white part (cauda) of red pepper seeds attached to the tap of red pepper fruit. Capsaicin is present in the green pepper regardless of the color of the pepper. Especially, the spicy chili pepper contains 6 to 7 times of the common pepper. There is also a report that capsaicin reduces cholesterol, arthritis, diabetes, and muscle aches. The Max Planck Institute in Germany claims capsaicin prevents blood clot formation. Capsaicin can also relieve cold symptoms by releasing congestion and decreasing mucus.
The red pepper can be harvested after about 20-30 days after blooming, but the red pepper, which is conventionally used as red pepper powder, can be harvested only after 45 days of blooming. In order to become red pepper in the state of blue pepper, In order to control these insect pests, intensive pesticide application is inevitable, and the pesticides sprayed at this time are likely to remain in the red pepper, so there is a high possibility of threatening the eating habits.
Therefore, there is an attempt to produce red pepper powder using safe blue pepper without harmful to the human body, since harvesting is possible regardless of the season and spraying of pesticide is not necessary. However, there was a technical difficulty that it is difficult to maintain the blue color inherent in blue pepper.
Therefore, the inventors of the present invention have conducted research to develop blue powder of chili pepper, which is rich in capsaicin content, to produce a blue chili powder which can maintain a clear blue color and improve a spicy taste and freshness. The present invention has been accomplished on the basis of this finding that blue color can be maintained more clearly by performing drying and grinding steps after a step of dipping in brine before the drying step in the process of producing red pepper powder.
Accordingly, a technical object of the present invention is to provide a method for producing blue chili powder which can improve freshness and spicy taste and maintain a blue color more clearly by using Cheongyang red pepper rich in capsaicin content, will be.
Another technical problem to be solved by the present invention is to provide a blue chili powder which is produced in accordance with the above-described method and maintains a blue hue and contains a large amount of capsaicin.
In order to achieve the above object, the present invention provides a method for producing a blue pepper powder containing a large amount of capsaicin, the blue color being clearly maintained, comprising the steps of:
(S1) washing the red pepper, removing half of the red pepper seeds;
(S2) depilating the red pepper seeds with 1 to 3% of salt water for 1 to 2 minutes;
(S3) drying the sauteed red pepper at 50 to 80 DEG C for 6 to 10 hours; And
(S4) crushing the dried red pepper to obtain a red pepper powder.
According to another aspect of the present invention, there is provided a blue chili powder comprising a large amount of capsaicin and a clear blue color.
The red pepper powder prepared according to the preparation method of the present invention uses the red pepper powder having a very high content of capsaicin. It can increase the effect of capsaicin compared to the conventional red pepper powder and maintains the freshness of the red pepper powder Unlike the conventional method of manufacturing the red pepper powder, it is expected that the red pepper can be used in various foods because it can be maintained in a clear blue color by letting the red pepper pass through a process of being dipped in the salt water prior to the step of drying. In addition, at the same time, the demand of Cheongyang red pepper can be increased, and the effect of health promotion can be expected with the guarantee of income of the farmers producing Cheongyang red pepper. Such blue color can be expected to be maintained and the red pepper powder containing a large amount of capsaicin It can provide a framework for developing various dishes with improved functionality and palatability.
BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 shows a method for producing the red pepper powder of the present invention.
Fig. 2 is a photograph of a blue pepper powder prepared according to the present invention.
The method for producing blue chili powder using the cheongyang red pepper of the present invention
(S1) washing the red pepper, removing half of the red pepper seeds;
(S2) depilating the red pepper seeds with 1 to 3% of salt water for 1 to 2 minutes;
(S3) drying the sauteed red pepper at 50 to 80 DEG C for 6 to 10 hours; And
(S4) pulverizing the dried red pepper to obtain a red pepper powder.
Preferably, in the method for producing a blue pepper powder of the present invention, the concentration of salt water in step S2 is 2%.
Preferably, in the method for producing blue pepper powder according to the present invention, the time to break into brine in step S2 is 1 minute and 30 seconds.
Preferably, in the method for producing blue pepper powder of the present invention, the red pepper battered in step (S3) is characterized by drying at 60 to 70 ° C, more preferably at 68 ° C.
Preferably, in the method for producing blue pepper powder of the present invention, the drying time of the red pepper ground in step S3 is 8 hours.
Preferably, in the method for producing blue pepper powder of the present invention, the red pepper dried in step (S4) is cut for 30 seconds using a grinder and then pulverized for 2 minutes.
The present invention is based on the fact that the effect of capsaicin, which is useful compared to the conventional red pepper powder, can be utilized by producing blue pepper powder using a very rich capsaicin-rich red pepper powder, so that it can be harvested without spraying the pesticide regardless of the season It is possible to maintain both the freshness and the hot taste of the red pepper powder by manufacturing the red pepper powder by using the red pepper powder, and by performing the process of dipping in the salt water before the drying step of the red pepper powder, And it was found that capsaicin content is abundant compared to the existing red pepper powder, so that the useful effect of capsaicin can be utilized as it is.
Hereinafter, the method for producing the red pepper powder of the present invention will be described in detail.
(S1)
The red pepper used in the present invention is obtained by directly growing or purchasing red pepper, which is 6 to 7 times higher in content of capsaicin than common red pepper, in farmhouses . Collect the harvested Cheongyang red pepper and put the Cheongyang red pepper in the washing step with the faucet hanging, clean the foreign matter on the cheongyang red pepper shell and remove it.
The reason for washing the cheongyang red pepper with the faucet during the washing is that the red pepper must be manually removed by hand or scissors, so it takes a lot of manpower and time, and when removing the faucet, Not only does the wash water penetrate, but also foreign substances and pesticides contained in the outer skin may penetrate, and the capsaicin component of the pepper may be evaporated through the damaged area.
The washed Cheongyang red pepper can be further sterilized by ozone. The ozone is characterized by sterilizing and removing various bacteria and pesticide residues contained in the pepper shell without washing with water.
After removing the nipple of the obtained Cheongyang red pepper, it is cut in half to remove seeds. At this time, it is preferable to immediately perform the baking step to prevent contamination of the capsaicin component from the pepper-cut portion by volatilization and dust in the air.
(S2)
The step of pouring the red pepper noodle and the seedless red pepper into brine, wherein the concentration of the brine is 1 to 3%, preferably 2%. The time to kill is 1 to 2 minutes, preferably 1 minute and 30 seconds. In the preparation of red pepper powder, it is advantageous to keep the color of the fresh red pepper more clearly by performing the step of removing the red pepper from the brine prior to the drying step.
If the time of dipping in the above brine exceeds 2 minutes, the blue color of Cheongyang red pepper may be discolored and it may be difficult to maintain the blue color of Cheongyang red pepper if it is crushed for less than 1 minute.
(S3)
The salted red pepper is dried at 50 to 80 DEG C, preferably 60 to 70 DEG C, more preferably at 68 DEG C for 6 to 10 hours, preferably 8 hours. In this step, the capsaicin component of Cheongyang red pepper is inhibited from volatilization, oxidation and maturation are stopped, nutritional value is prevented, and the dried red pepper is protected from dust and other contaminants.
If the drying temperature is lower than 50 ° C., the drying time becomes too long. If the drying temperature is higher than 80 ° C., the nutrients of the cheongyang red pepper may be destroyed. In case of drying at a drying time of less than 6 hours, the red pepper may not be completely dried, and if it is dried for more than 10 hours, the completely dried red pepper may be unnecessarily dried and become waste of energy do.
(S4)
The dried red pepper can be pulverized to obtain a blue chili powder using blue-green chili pepper. At this time, the size of the crushed red pepper powder can be crushed to a usual size depending on the application. For example, the red pepper that has been dried for 30 seconds using a grinder may be cut and then pulverized for 2 minutes.
The crushed chili powder can be sieved to obtain a blue chili powder having a size suitable for the purpose.
The blue chili powder prepared according to the preparation method of the present invention is obtained from Cheongyang red pepper which is rich in capsaicin content and can increase the effect of capsaicin compared to the conventional red pepper powder. In addition, the freshness of red pepper powder Unlike the conventional method of producing red pepper powder, it is expected to be used for various foods because it can be kept in a clear blue color by letting it be washed in salt water before the drying step. In addition, at the same time, the demand of Cheongyang red pepper can be improved, and the effect of health promotion can be expected along with the income guarantee of the farmers producing Cheongyang red pepper. By applying the red pepper powder containing a large amount of capsaicin to the food, Can be developed.
Specifically, when the red pepper paste prepared according to the present invention is used to soak in a red pepper paste, it is possible to cook a refreshing taste, , When you cook bibimbap and bibim, you can get color and flavor that traditional kochujang can not. In addition, red pepper can be harvested only in the autumn when cultivated in the field, but it can be harvested irrespective of the season during the year, so that it can be harvested with fresh ingredients at any time and it is essential to harvest red pepper It is possible to manufacture safer and environmentally friendly red pepper flour because it does not go through spraying of pesticide.
Hereinafter, embodiments of the present invention will be described in detail to facilitate understanding of the present invention. However, the embodiments according to the present invention can be modified into various other forms, and the scope of the present invention should not be construed as being limited to the following embodiments. Embodiments of the invention are provided to more fully describe the present invention to those skilled in the art.
Example 1: Preparation of blue pepper powder
3kg of Cheongyang red pepper were washed, then the red pepper seeds were removed by removing half of the red pepper seeds, and the red pepper seeds were soaked in 2% of brine for 1 minute and 30 seconds.
The red pepper in the brine was dried at 68 ° C for 8 hours, cut for 30 seconds using a grinder, pulverized for 2 minutes and sieved to obtain a blue chili powder with a blue color.
≪ Comparative Example 1 &
The red pepper powder was prepared in the same manner as in Example 1, except that the process of depilling the red pepper with the brine was not carried out.
≪ Comparative Example 2 &
The red pepper powder was prepared in the same manner as in Example 1, except that the red pepper was freeze-dried without being poured into brine.
≪ Test Example 1 >
For the sensory evaluation of the red pepper powder prepared in Example 1 and Comparative Examples 1 and 2, 6 researchers of Sejong Traditional Food Research Institute, 6 students of Sejong University Graduate School of Foodservice Management, Sensory tests were performed on 17 subjects.
The color, flavor, taste, pungent taste, and overall acceptability were measured by a 9-point scale method, and the results are shown in Table 1 below. As a control group, conventional red pepper powder was used.
As can be seen from the above Table 1, the blue pepper powder prepared in Example 1 according to the present invention maintained a clear blue color, and it was found that it was also highly evaluated in terms of flavor and taste, especially hot taste. Also, it was found that the overall preference was improved.
In particular, it was found that the color and flavor of the blue chili powder prepared according to the present invention was much improved as compared with that of the blue chili powder of Comparative Examples 1 and 2 which had not been subjected to the process of dipping into brine. These results indicate that the blue color is discolored in the case of the red pepper powder which is dried without drying.
From these results, it can be seen that the blue pepper powder prepared according to the present invention not only keeps the blue color inherent to blue pepper, but also has a rich flavor and flavor due to abundant capsaicin content, Could know.
The red pepper powder prepared according to the preparation method of the present invention uses the red pepper powder having a very high content of capsaicin. It can increase the effect of capsaicin compared to the conventional red pepper powder and maintains the freshness of the red pepper powder Unlike the conventional method of producing red pepper powder, it is expected that red pepper powder can be used in various foods because it can be maintained in a clear blue color by letting it run in a brine before the drying step. In addition, at the same time, the demand of Cheongyang red pepper can be improved, and the effect of health promotion can be expected along with the income guarantee of the farmers producing Cheongyang red pepper. By applying the red pepper powder containing a large amount of capsaicin to the food, Can be developed.
Claims (6)
(S1) washing the red pepper, removing half of the red pepper seeds;
(S2) depilating the red pepper seeds with 1 to 3% of salt water for 1 to 2 minutes;
(S3) drying the sauteed red pepper at 50 to 80 DEG C for 6 to 10 hours; And
(S4) crushing the dried red pepper to obtain a red pepper powder.
Wherein the concentration of the brine is 2% in the step (S2).
Wherein the time to break into brine is 1 minute and 30 seconds in the step (S2).
Wherein the dried red pepper is dried at 60 to 70 DEG C in the step (S3).
Wherein the red pepper dried in the step (S4) is cut for 30 seconds by using a pulverizer and pulverized for 2 minutes.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020130007880A KR20140095225A (en) | 2013-01-24 | 2013-01-24 | Method of manufacturing green color pepper powder containing a large quantity of capsaicin and the green color pepper powder manufactured therefrom |
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| Application Number | Priority Date | Filing Date | Title |
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| KR1020130007880A KR20140095225A (en) | 2013-01-24 | 2013-01-24 | Method of manufacturing green color pepper powder containing a large quantity of capsaicin and the green color pepper powder manufactured therefrom |
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| KR20140095225A true KR20140095225A (en) | 2014-08-01 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP3417722A4 (en) * | 2016-02-15 | 2019-10-16 | Jung Ho Kim | Method for preparing green chilli powder |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP3417722A4 (en) * | 2016-02-15 | 2019-10-16 | Jung Ho Kim | Method for preparing green chilli powder |
| US11000055B2 (en) | 2016-02-15 | 2021-05-11 | Jung Ho Kim | Method for preparing green chilli powder |
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