KR20150112174A - Salt tasting of hot pepper and manufacturing method thereof - Google Patents

Abstract

The present invention relates to hot pepper salt and a method for producing the same. The method comprises the following steps: extracting a hot pepper extract by adding 100-800 parts by weight of water to hot pepper with respect to 100 parts by weight of hot pepper and heating the same at 80-150 degrees for 20-240 minutes; removing a solid from the hot pepper extract; producing brine by mixing salt and water with the hot pepper extract having the solid removed therefrom; drying the brine; and obtaining hot pepper salt. The method according to an embodiment of the present invention comprises the following steps: producing a hot pepper extract by adding and pulverizing 100-800 parts by weight of water in hot pepper with respect to 100 parts by weight of hot pepper; removing a solid from the hot pepper extract; producing brine by mixing salt and water with the hot pepper extract having the solid removed therefrom; drying the brine; and obtaining hot pepper salt. According to the method of the present invention, salty taste of salt is highlighted by spicy taste of hot pepper, so good taste can be exhibited by using a small quantity of salt. Moreover, organic minerals of hot pepper extract are added in bay salt, so salt having excellent flavors can be provided. Spicy taste of hot pepper strongly remains and is maintained for a long time to be conveniently used.

Description

TECHNICAL FIELD [0001] The present invention relates to a salted pepper salt,

The present invention relates to a cheongyang red pepper salt and a method for producing the same, and more particularly, to a method for producing a salt having a pungent taste by adding a flavor and aroma of red pepper to a salt.

When salt is prepared from salt in salt form, various minerals such as potassium, calcium and magnesium are precipitated in crystals as well as in sodium chloride (NaCl). In this case, The water is absorbed and dissolved in the air is the guard. The salt that has been matured for a long period of time to remove this jug without using it immediately after depositing the salt has no bitter taste and is treated as a good product. The components of the wastewater are generally 15 to 19% of magnesium chloride, 6 to 9% of magnesium sulfate, 2 to 4% of potassium chloride, 2 to 6% of sodium chloride and 0.2 to 0.4% of magnesium bromide, A lot of this salt will make the salt taste less.

A well-minced salt has no bitter taste, light salty taste and aftertaste are slightly sweet. On the other hand, the salt minus the salt is bitter and not clean when you enter the food. In addition, the salty taste is less, so it is easier to use more salt than necessary.

On the other hand, Cheongyang red pepper is a hot pepper variety and is mainly used for spicy dishes. As a kind of alkaloids, capsaicin, which is a spicy ingredient of red pepper, is much more abundant than other red peppers and rich in various nutrients such as minerals. It has a strong aroma and thick periaps, so it has the advantage of not changing the flavor even if stored for a long time. Vitamin C is a nutrient contained in 100g of red pepper. It contains 72mg of vitamin C, which is more effective than lemon. Capsaicin is a carcinostatic or anti-cancer effect that destroys mitochondria that produce the energy of cancer cells and kills and inhibits cancer cells. There are also plenty of beta-carotene to prevent cancer-causing free radicals and harmful oxygen.

The salty and spicy taste plays an important role in cooking food, and the salty ingredient adds to the usefulness of the food itself. Sodium and chlorine-bonded salts are generally used as the salty taste components to date. Of the salt components, sodium is used to maintain a proper moisture balance by constantly controlling body fluids and blood volume in the human body. It regulates blood pressure and nerve excitement to perform important physiological functions such as contraction of muscle and movement of nutrients. However, since the amount of sodium required for such physiological action is very small, the US and Japan set the minimum daily sodium requirement for adults to 500 mg. Excessive sodium intake causes an increase in edema and blood pressure, It is not mature, and the excretion function may be deteriorated, leading to death. Due to the eating habits of Koreans eating salt, high blood pressure is causing concern.

On the other hand, sun-dried salt has an advantage of being rich in minerals, but contains impurities in the manufacturing process. As the seawater gradually becomes polluted, salt produced therefrom is also contaminated, and the purity of the salt is lowered by mixing impurities such as heavy metals, pesticides and oil, and there is a problem that it can be harmful to the human body if it is ingested.

As such, salt is an essential ingredient in cooking food, but unlike other nutrients, sodium constitutes only a small amount of nutrients to maintain the equilibrium of the human body, so there is little concern about deficiency. Rather than the recommended amount, the target amount is set as the recommended amount because the excessive intake is problematic. Accordingly, various attempts have been made to utilize not only effective use of salt having usefulness but also functionality as well as utilization thereof. For example, Korean Patent Laid-Open Publication No. 2010-0009818 The present invention relates to a cooking salt and a method for producing the same, which can prevent impurities from entering the manufacturing process, clean, hygienic, without chemical purification, washed with clean salt water, Lt; / RTI > Korean Patent Laid-Open Publication No. 2010-0015760 provides a non-sodium or low sodium salt composition that is not used, and includes an acidifier selected from the group consisting of citric acid, tartaric acid, fumaric acid, lactic acid and mixtures thereof, potassium salt, calcium Sodium or low sodium seasoning composition comprising a salt, a magnesium salt, and a rice flour. " Korean Patent Laid-Open Publication No. 2011-0007280 relates to pepper salt and a process for producing the same, wherein the salt is naturally dried and then heated at a temperature of 120 ° C to 140 ° C for at least 8 hours to roast, 3 to 4 parts by weight of onion juice, 1 to 2 parts by weight of oak liquor and 1 part by weight of pepper juice are mixed with 100 parts by weight of the salt of the sun, and the mixture is thoroughly mixed and impregnated for 10 to 20 minutes. Lyophilizing the frozen mixture in vacuum for at least 24 hours, and heating the lyophilized mixture in a vacuum to 15 to 30 DEG C and drying for more than 8 hours . However, the processing is complicated and troublesome. Korean Patent Laid-Open Publication No. 2007-0041172 relates to a method for producing baked salt, wherein the salt is aged while being stored at a temperature of 15 to 25 占 폚 for 6 to 12 months; Placing the aged salt in a ceramic vessel and loading the ceramic vessel into a kiln; Heating the kiln loaded with the ceramic container at a temperature of 780 to 850 캜 for 7 to 9 hours; Removing the ceramic container from the kiln, and sifting the salt in the ceramic container to sifted. The salt baked at high temperature has the advantage of removing impurities and increasing the purity of the salt during the production process, but there is a problem that a large amount of organic minerals are lost in the high temperature superheating process.

Accordingly, an object of the present invention is to solve the above-mentioned problems of the prior art, and it is an object of the present invention to provide a salt rich in organic minerals and added with a spicy taste using molten salt from which impurities of the sun- The purpose.

In order to accomplish the above object, the present invention provides a method for producing cheongyang red pepper salt, which comprises adding 100 to 800 parts by weight of water to 100 parts by weight of Cheongyang red pepper in Cheongyang red pepper, heating the mixture at 80 to 150 DEG C for 20 to 240 minutes, ; Removing the solids from the pepper extract; A salt water producing step of mixing salt and water into the extract of the pepper from which the solids are removed to produce salt water; Drying the brine; And harvesting the red pepper salt.

A method of manufacturing a cheongyang red pepper salt according to a preferred embodiment of the present invention comprises the steps of: adding 100 to 800 parts by weight of water to 100 parts by weight of Cheongyang red pepper to produce red pepper extract; Removing the solids from the pepper extract; A salt water producing step of mixing salt and water into the extract of the pepper from which the solids are removed to produce salt water; Drying the brine; And harvesting the red pepper salt.

In the process for producing Cheongyang red pepper salt according to the present invention, the salt is characterized in that the salt of which the impurities have been removed is heated at 600 ° C to 1200 ° C for 1 to 3 hours.

In the process for producing red pepper salt according to the present invention, 400 to 900 parts by weight of water is added and dissolved in 100 parts by weight of the salt. In the salt water producing step, 100 to 500 parts by weight of a mixture of 100 parts by weight of salt and water, By weight.

In addition, it is characterized in that the brine is firstly dried so that the moisture of the brine is evaporated to 50 to 70%, and then the brine extract is further added to the brine in which the moisture is partially evaporated.

The extract of pepper added during the secondary drying is added in an amount of 1 to 60 parts by weight based on 100 parts by weight of the total weight of the primary dried brine.

According to the method of the present invention, the salty taste of salt is emphasized by the pungent taste of red pepper, so that it is advantageous to use a small amount of salt to taste.

In addition, the organic minerals lost in the high-temperature melting process of the sun-salt can be supplemented with the organic minerals of the pepper extract, thereby providing a salt having excellent flavor.

In addition, the salt obtained by the method of manufacturing Cheongyang red pepper salt of the present invention is advantageous in that the spicy taste of the salt is maintained for a long time by repeatedly adding and drying the pepper extract in the drying process.

BRIEF DESCRIPTION OF THE DRAWINGS The invention will be more clearly understood from the following drawings.
1 is a flow chart showing a process of a method of dyeing a salt according to an embodiment of the present invention.
2 is a flow chart showing a process of a method of dyeing a salt according to another embodiment of the present invention.
3 is a flow chart showing a process of a method of dyeing a salt according to another embodiment of the present invention.
4 is a flow chart showing a process of a method of dyeing a salt according to another embodiment of the present invention.

Hereinafter, the present invention will be described in more detail with reference to the accompanying drawings, but it should be understood that the scope of the present invention is not limited thereto.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart illustrating a process of manufacturing a cheongyang red pepper salt according to the present invention.

As shown in FIG. 1, the process for producing Cheongyang pepper salt according to the present invention comprises adding 100 to 800 parts by weight of water to 100 parts by weight of Cheongyang red pepper in Cheongyang red pepper, heating the mixture at 80 to 150 for 20 minutes to 240 minutes, Extracting an extract; Removing the solids from the pepper extract; A salt water producing step of mixing salt and water into the extract of the pepper from which the solids are removed to produce salt water; Drying the brine; And harvesting the red pepper salt.

Each step is described in detail as follows.

Stage 1 ( S1 )

100 to 800 parts by weight of water is added to Cheongyang red pepper in 100 parts by weight of Cheongyang red pepper and heated at 80 to 150 ° C for 20 minutes to 240 minutes to extract hot pepper extract. Cheongyang red pepper is a kind of alkaloid. Capsaicin, which is a spicy ingredient of red pepper, is much more abundant than other red peppers, and it is rich in various nutrients such as minerals. It also has a strong fragrance and a thick pericarp. It has the advantage of not changing the taste even after storage for a long time. However, it has a disadvantage that the temperature is low and the light is less, the harvest is reduced. In the present invention, 'Cheongyang red pepper' does not refer to 'red pepper from Cheongyang' but refers to a hot pepper variety.

Cheongyang red pepper can be used both in dry red pepper and in the form of fresh red pepper. The amount of water to be added is 100 to 800 parts by weight of water based on 100 parts by weight of red pepper. In case of dry red pepper, it is preferable to add a relatively small amount of water, and in case of fresh red pepper, the amount of water to be added should be relatively small.

Clean harvested Cheongyang red pepper in water. 3kg of water was added to 1kg of prepared Cheongyang red pepper and the mixture was heated at 80 ℃ ~ 150 ℃ for 20 ~ 240 min to extract hot pepper extract.

Step 2 ( S2 )

And removing the solids from the pepper extract. In the process of hot water extraction, it is necessary to remove the solids because the peel of the pepper is crushed finely. A sieve or a colander may be used.

Step 3 ( S3 )

This is a step of producing salt water by mixing salt and water into the extract of the pepper from which the solids are removed. Here, salt is used as sun salt and refined salt.

Salt is largely classified into sun salt and refined salt. It is an untreated salt made of thick and translucent hexagonal crystals, which is made by drawing seawater into a salt water and evaporating harmful substances together with moisture by wind and sunlight. On the other hand, purified salt is a crystal of sodium chloride (NaCl) obtained by electrolyzing seawater to remove impurities and heavy metals from ionized membrane. It is mainly used for pickling of vegetables or fish because it contains minerals such as calcium, magnesium, zinc, potassium, iron and water and soaking in kimchi and making soy sauce and miso. Although it contains a lot of good minerals, it contains some toxic substances, so it needs to be removed. When kimchi is dipped in sun salt, soy sauce and miso are made, the harmful ingredient disappears as it is fermented.

These salts may contain various impurities to further remove the impurities. In other words, the prepared salt is dissolved in water to filter the impurities.

The impurity-removed sodium chloride is heated at 600 to 1200 ° C for 1 to 3 hours. By heating at high temperature, the heavy metals and toxic substances contained in the sun salts are neutralized by decontamination, and contain essential mineral elements such as natural inorganic minerals.

On the other hand, the salt and water are dissolved by adding 400 to 900 parts by weight of water to 100 parts by weight of the salt. The salt dried at high temperature is dissolved again in water to be uniformly mixed with the extract of the pepper to obtain a salt crystal containing the organic minerals of the pepper extract.

Here, the mixing ratio of the pepper extract, salt and water is 100 to 500 parts by weight of the mixture of the salt and water, relative to 100 parts by weight of the pepper extract. When the mixed solution of salt and water is mixed little with respect to the pepper extract, the amount of salt obtained is small and the color or the flavor becomes excessive. If the mixture of salt and water exceeds 5 times the amount of the pepper extract, only a small amount of the effective component of the pepper extract is added, resulting in less spicy taste and shorter storage period. Thus, it is difficult to achieve the object of the present invention.

Step 4 ( S4 )

And drying the brine.

The salt dissolved in the extract of Cheongyang pepper is heated at a temperature of 80 to 100 캜 for 1 to 3 hours or more and fried. In case of heating for a long time at a temperature lower than 800 ° C or higher than 100 ° C, it is preferable to roast at a temperature of 80 ° C to 100 ° C because the crystals may be abnormally crystallized.

Meanwhile, as shown in FIG. 3, the four-step process may be performed by a first drying step and a second drying step, respectively. That is, primary drying is performed so that the water content of the brine is evaporated to 50 to 70%, and then the secondary extract is further added to the brine in which the water is partially evaporated, Salt can be obtained. (S5)

FIG. 2 illustrates a method of manufacturing Cheongyang red pepper salt according to another embodiment of the present invention. Adding 100 to 800 parts by weight of water to 100 parts by weight of Cheongyang red pepper and pulverizing the mixture to prepare an extract of pepper; Removing the solids from the pepper extract; A salt water producing step of dissolving the salt in the extract of the pepper from which the solids have been removed to produce salt water; And drying the brine to harvest the cheongyang red pepper salt.

Stage 1 ( S1 ')

100 to 800 parts by weight of water is added to Cheongyang red pepper to 100 parts by weight of Cheongyang red pepper and the mixture is pulverized by a pulverizer to extract the pepper extract. Clean harvested Cheongyang red pepper in water. The same amount of water was added to 1 kg of Cheongyang red pepper prepared and ground with a grinder to extract the pepper extract.

Step 2 ( S2 ')

And removing the solids from the pepper extract. It is necessary to remove the crust of crushed pepper and other solids. A sieve or a colander may be used.

Step 3 ( S3 ')

In the step of producing salt water by mixing salt and water into the extract of the pepper from which the solids are removed, salt and salt are used.

These salts may contain various impurities to further remove the impurities. In other words, the prepared salt is dissolved in water to filter the impurities.

The impurity-removed sodium chloride is heated at 600 to 1200 ° C for 1 to 3 hours. By heating at high temperature, the heavy metals and toxic substances contained in the sun salts are neutralized by decontamination, and contain essential mineral elements such as natural inorganic minerals.

On the other hand, the salt and water are dissolved by adding 400 to 900 parts by weight of water to 100 parts by weight of the salt. The salt dried at high temperature is dissolved again in water to be uniformly mixed with the extract of the pepper to obtain a salt crystal containing the organic minerals of the pepper extract.

Here, the mixing ratio of the pepper extract, salt and water is 100 to 500 parts by weight of the mixture of the salt and water, relative to 100 parts by weight of the pepper extract. When the mixed solution of salt and water is mixed little with respect to the pepper extract, the amount of salt obtained is small and the color or the flavor becomes excessive. If the mixture of salt and water exceeds 5 times the amount of the pepper extract, only a small amount of the effective component of the pepper extract is added, resulting in less spicy taste and shorter storage period. Thus, it is difficult to achieve the object of the present invention.

Step 4 ( S4 ')

And drying the brine.

The salt dissolved in the extract of Cheongyang pepper is heated at a temperature of 80 to 100 캜 for 1 to 3 hours or more and fried. In case of heating for a long time at a temperature lower than 800 ° C or higher than 100 ° C, it is preferable to roast at a temperature of 80 ° C to 100 ° C because the crystals may be abnormally crystallized.

Meanwhile, as shown in FIG. 4, the four-step process may be performed in a primary drying step and a secondary drying step, respectively. That is, primary drying is performed so that the water content of the brine is evaporated to 50 to 70%, and then the secondary extract is further added to the brine in which the water is partially evaporated, Salt can be obtained (S5 ').

Although the present invention has been described in connection with the above-mentioned preferred embodiments, it will be apparent to those skilled in the art that various modifications and variations can be made without departing from the spirit and scope of the invention, It is obvious that the claims fall within the scope of the claims.

S1: first step S2: second step
S3: third step S4: fourth step
S5: Step 5

Claims (8)

Adding 100 to 800 parts by weight of water to the Cheongyang red pepper in 100 parts by weight of Cheongyang red pepper and heating the mixture at 80 to 150 ° C for 20 to 240 minutes to extract the pepper extract;
Removing the solids from the pepper extract;
A salt water producing step of mixing salt and water into the extract of the pepper from which the solids are removed to produce salt water;
Drying the brine; And
The step of harvesting Cheongyang pepper salt;
Which comprises the step of: Adding 100 to 800 parts by weight of water to a Cheongyang red pepper in 100 parts by weight of Cheongyang red pepper and pulverizing the mixture to prepare a pepper extract;
Removing the solids from the pepper extract;
A salt water producing step of mixing salt and water into the extract of the pepper from which the solids are removed to produce salt water;
Drying the brine; And
The step of harvesting Cheongyang pepper salt;
Which comprises the step of: 3. The method according to claim 1 or 2,
Wherein the salt is obtained by heating the salt of the salt from which the impurities have been removed at a temperature of 600 ° C to 1200 ° C for 1 to 3 hours. 3. The method according to claim 1 or 2,
And adding 400 to 900 parts by weight of water to 100 parts by weight of the salt to dissolve the salt. 3. The method according to claim 1 or 2,
Wherein the salt water is prepared by mixing 100 to 500 parts by weight of a mixture of 100 parts by weight of the extract of Cheongyang pepper with 100 parts by weight of the mixture of salt and water. 3. The method according to claim 1 or 2,
The step of drying the brine is characterized in that the brine is firstly dried so that the water content of the brine is evaporated to 50 to 70%, and then the chilli extract is further added to the brine in which the water is partially evaporated, ≪ / RTI >
The method according to claim 6,
Wherein the added pepper extract is added in an amount of 1 to 60 parts by weight based on 100 of the total weight of the primary dried brine.
A salt containing a cheongyang pepper extract prepared by the method according to claim 1 or 2.

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