KR20160104420A

KR20160104420A - Manufacturing methods of Pepper fermentation broth

Info

Publication number: KR20160104420A
Application number: KR1020150027440A
Authority: KR
Inventors: 이연복
Original assignee: 이연복
Priority date: 2015-02-26
Filing date: 2015-02-26
Publication date: 2016-09-05

Abstract

The present invention relates to a fermented liquid pepper. The fermented liquid pepper is prepared by mixing 50-60 parts by weight of raw peppers, 6-16 parts by weight of pepper yeast fungus, 28-38 parts by weight of sugar, and 0.1-5 parts by weight of bay salt; fermenting the resultant mixture for 3-4 months; filtering pepper residues; and fermenting the resultant product for 5-7 months. By removing a spicy flavor of the pepper, the fermented liquid pepper provides a seasoning used to flavor or season the food with the fermented liquid pepper while maintaining efficacy of peppers.

Description

[0002] Manufacturing methods of Pepper fermentation broth [

The present invention relates to a fermented broth of a pepper and a preparation method thereof, and more particularly to a fermented broth of a pepper prepared by using a pepper bacterium and a preparation method thereof.

Generally, the hot spicy pepper plays a role of refreshing the body when there is no energy.

It stimulates the mouth and stomach to promote the secretion of digestive juices and stimulates appetite.

In addition, the metabolism of the body is active and fluid circulation is effective and blood circulation is effective.

The spicy taste of this red pepper helps the fermentation of food by helping the lactic acid bacteria develop the ingredient called capsaicin.

The red pepper powder in kimchi also plays the same role.

Capsaicin is a lot more in the white part of the mother's thigh than in the shell, but it is better to remove the hot pepper after feeding it.

The hot spicy pepper stimulates the secretion of gastric acid and stimulates the inside and the upper stomach to regain the lost taste in summer.

Spicy capsaicin promotes blood circulation and helps to treat neuralgia caused by poor blood flow.

In addition, the red pepper contains vitamins such as vitamin A, B, and C, and it is good for fatigue recovery.

Vitamin A in red pepper increases resistance and immunity against respiratory system infections, and it is rich in vitamins B and C that improve eyesight, and there is also a lot of beta carotene to brighten the night vision.

Especially, vitamin C contained in red pepper is 9 times as much as citrus fruits and 18 times as many as apples.

For example, in order to supply vitamins to a body that is tired easily during the hot summer season, our ancestors told us that they eat chili pepper one at a time, two at a time, and three at a time. It is coming down.

In addition, pepper contains lutein and minerals.

However, eating too much can irritate the stomach, damaging the gastric mucosa, causing diarrhea, or lowering hepatic function.

In recent years, among the various types of processed foods, there has not yet been activated the market for the enzyme products using pepper, and the processed foods containing purified water have been developed to reduce spicy taste or to ferment with lactic acid bacteria.

In addition, since the fermented liquid of fermented soybean oil and the fermented liquid of the cornstarch produced by adding various fermented enzymes has a fermentation period of 3 years or more and a fermentation period, it is difficult to produce processed products.

Korea Patent No. 1065294 Korean Patent No. 1169016

DISCLOSURE OF THE INVENTION The present invention has been made in view of the above-mentioned problems, and it is an object of the present invention to provide a health supplement food function that maintains the efficacy of a red pepper by removing the hot taste of red pepper and provides a pepper fermentation solution used as a seasoning for flavoring or liver .

Another object of the present invention is to reduce the ratio of sugar by using the pepper bacterium used in the preparation of the fermented broth of the pepper, to help the microorganism grow and shorten the fermentation period.

In order to achieve this object effectively, the present invention can be manufactured by fermenting a mixture prepared by mixing raw chili pepper, chili pepper, sugar, and sun salt, filtering the chili residue, and aging.

50 to 60 parts by weight of fresh red pepper, 6 to 16 parts by weight of a sprouts of chilli, 28 to 38 parts by weight of sugar, and 0.1 to 5 parts by weight of a salt of sunflower were fermented for 3 to 4 months, It can be aged and manufactured.

The fresh red pepper may be added after finishing with 1 to 3 cm, including a red pepper.

The pepper mother can be obtained by mixing 50 parts by weight of fresh pepper and 50 parts by weight of sugar on the basis of 100 parts by weight at the same weight ratio, fermenting the mixture for 3 to 5 months, and filtering out the pepper residue.

The capsicum may be obtained by mixing 48 to 50 parts by weight of fresh pepper, 48 to 50 parts by weight of sugar, and 0.1 to 2 parts by weight of salt, based on 100 parts by weight of the capsicum, followed by fermentation for 3 to 5 months, followed by filtering out the pepper scum.

The pepper fermentation broth according to the embodiment of the present invention can increase the income of the pepper cultivator and the related processing companies by promoting the consumption of the pepper by removing the spicy taste and allowing the effective ingredient of the pepper to be consumed.

In addition, the fermented broth of pepper can be replaced by seasoning, and it can be used as a medicinal dish and a hospital patient in addition to a dish provided to patients or elderly people who can not eat food due to various diseases.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flowchart showing a method for producing a fermented broth of pepper according to an embodiment of the present invention. FIG.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. In the drawings, the same reference numerals are used to designate the same or similar components throughout the drawings. In the following description of the present invention, a detailed description of known functions and configurations incorporated herein will be omitted when it may make the subject matter of the present invention rather unclear. In addition, the preferred embodiments of the present invention will be described below, but it is needless to say that the technical idea of the present invention is not limited thereto and can be variously modified by those skilled in the art.

FIG. 1 is a flowchart showing a method for producing a fermented broth of pepper according to an embodiment of the present invention.

As shown in the figure, the method for preparing the fermented broccoli according to the embodiment of the present invention comprises mixing 50 to 60 parts by weight of fresh green pepper, 6 to 16 parts by weight of the peppermint, 28 to 38 parts by weight of sugar, and 0.1 to 5 parts by weight of sodium chloride The fermented mixture is fermented for 3 to 4 months, and the chilli residue is filtered out and aged for 5 to 7 months.

Example 1: Fresh pepper cutting step

Wash 10 kg of fresh red pepper and remove water, then cut into 1 ~ 3㎝ size.

At this time, do not separate the body of the fresh pepper and the hot pepper but use the chop.

Because it contains capsaicin and natural vitamins in the by-products of red pepper, leaf, etc., it can be used as a raw material for fermentation raw materials, food raw materials and medicines for external use.

Example 2: Preparation of mixture

In Example 2, 2 kg of a mother brewer, 6 kg of sugar, and 40 g of a sun salt were added to the green pepper cut in Example 1 to prepare a mixture.

At this time, the pepper mother liquor used is a fermentation liquid obtained by mixing 1 kg of red pepper and 1 kg of sugar at the same weight ratio, fermenting for 3 to 5 months, and filtering the red pepper residue.

Fermentation of the pepper must be done by natural fermentation under the condition that the sunlight does not reach the inside of the sealing container at room temperature of 25 ~ 36 ℃.

At this time, the enzyme produced is a metabolic enzyme that regulates metabolic activity, a digestive enzyme that acts on digestion of food, and a food enzyme contained in food. It acts as a catalyst for decomposing nutrients ingested in the body or assisting metabolism of various bodies do.

Chopped green pepper is mixed with viscous pepper bacterium to prepare a mixture.

This is because the surface of the red pepper is composed of a wax layer which does not mix well with water and most of the inside contains water-soluble ingredients, so that the sugar can be adsorbed on the surface and inside of the raw red pepper.

To the prepared mixture, only 3 kg of 6 kg of prepared sugar is used.

At this time, the remaining 3 kg of sugar is added in the same ratio to the bottom of the container and the top of the mixture.

The fermentation time of the fermented broth of pepper is shortened and the fermented broth of the fermented broth of low sugar content can be produced.

1.5 kg of unsalted sugar on the surface of fresh pepper is poured into a container with a layer of 1 ~ 2 cm thick sugar on the bottom of the container.

1.5 kg of sugar are added onto the prepared mixture.

At this time, the added sugar fills the empty space between the mixtures to minimize the contact of the mixture with air during fermentation, thereby promoting fermentation and preventing microbial decay.

Next, 40 g of the sun salt is added to aid in fermentation.

The production method with added sun salt affects microbial propagation.

Generally, when the salt is high salt, the fermentation is inhibited to become a preservative, but if the low saltiness capable of breeding the microorganism is maintained, the microorganism propagates rapidly.

In the fermentation process of pepper fermentation liquid, the sugar is dissolved in the fermentation liquid of pepper, which causes the microbe to react with minerals supplied by the sun-salt, thereby shortening the fermentation time and allowing the fermentation of the fermented pepper to be aged without deterioration.

Example 3: Mixture Fermentation and Aging Step

In Example 3, the mixture prepared in Example 2 is sealed at room temperature of 25 to 35 DEG C and fermented for 3 to 4 months.

At this time, the fermented liquid of the fermented red pepper is confirmed by the occurrence of bubbles.

If the state of the liquid phase in which bubbles are not generated is confirmed, the fermentation completion state can be considered.

In addition, the fermented liquid of fermented red pepper is filtered out of the red pepper residue, sealed at a temperature of 14 to 19 ° C and aged for 5 to 7 months to produce a fermented liquid of pepper.

Table 1, which is the data of quantitative data of pepper fermentation broth, shows the time of completion of fermentation according to sugar content. It is composed of 20 persons in 20s, 30s and 40s adults who are educated or experienced about sensory test according to consumer taste Were selected randomly, and the sensory evaluation was carried out by producing the product with the difference in composition ratio and fermentation time of the fermented product of the pepper prepared as described above.

The results of sensory evaluation were classified as 1 (very bad) to 5 (very good).

The same fermentation conditions were used, the fermentation temperature was maintained at 29 ° C, and the fermentation period was aged for 7 months after fermentation.

In addition, the sugar content was varied in the mixture of 10 kg of green pepper and 2 kg of pepper.

Table 1. Example 2: Sensory evaluation results of the fermented red pepper according to sugar content and fermentation period. Addition of sugar (kg)
4 6 8 10 Fermentation completed (days)
60 90 110 180 Percentage (%)
29.0 42.0 51.0 52.3 Sensory evaluation table
Color
2.3 4.8 4.0 3.0 Mountain road
2.0 4.0 4.0 3.6 Scent
3.5 4.8 3.6 3.4 Satisfaction with the fermentation period
4.2 4.7 3.9 2.5

As shown in Table 1, the pepper fermentation broth prepared according to Example 2 of the present invention was used as basic data for determining the weight of the material.

From Table 1, it can be seen that the higher the sugar content, the slower the fermentation proceeds, and the lower the sugar content, the faster the fermentation proceeds.

As shown in the table of sensory evaluation results, the produced pepper fermentation broth has a good evaluation of not less than 4.0 in chromaticity, acidity, aroma, and fermentation period satisfaction.

Therefore, the fermented broth according to the embodiment of the present invention can shorten the fermentation time for producing the fermented broth of pepper, thereby making it possible to produce a natural pepper enzyme product in which purified water and other enzymes are not added.

The pepper fermentation broth of the present invention is prepared by controlling the composition ratio of green pepper, pepper berry, sugar, and sun salt, so that it can be used as a seasoning and added to a dish provided to patients or elderly people It is expected that demand for various processed products that meet the consumer's preference will be created by the development of medicines and hospital patients.

It will be apparent to those skilled in the art that various modifications, substitutions and substitutions are possible, without departing from the scope and spirit of the invention as disclosed in the accompanying claims. will be. Therefore, the embodiments disclosed in the present invention and the accompanying drawings are intended to illustrate and not to limit the technical spirit of the present invention, and the scope of the technical idea of the present invention is not limited by these embodiments and the accompanying drawings . The scope of protection of the present invention should be construed according to the following claims, and all technical ideas within the scope of equivalents should be construed as falling within the scope of the present invention.

Claims

Fermented red pepper fermented by fermenting a mixture prepared by mixing raw red pepper, pepper mushroom, sugar, and sun salt, and filtering out the red pepper residue.

50 to 60 parts by weight of fresh red pepper, 6 to 16 parts by weight of a hot pepper corn, 28 to 38 parts by weight of sugar and 0.1 to 5 parts by weight of a salt of the sun, fermented for 3 to 4 months, Fermented red pepper fermented for 7 months.

3. The method of claim 2,
The fresh red pepper is added to the pepper fermentation broth after finishing with 1 to 3 cm, including the red pepper.

3. The method of claim 2,
50 parts by weight of green pepper and 50 parts by weight of sugar were mixed at the same weight ratio on the basis of 100 parts by weight of the capsicum, and fermented for 3 to 5 months, and the red pepper fermentation broth obtained by filtering off the red pepper residue.

5. The method of claim 4,
The pepper bacterium is obtained by mixing 48 to 50 parts by weight of fresh green pepper, 48 to 50 parts by weight of sugar, and 0.1 to 2 parts by weight of a salt of sunflower, based on 100 parts by weight of the pepper, and fermenting the mixture for 3 to 5 months.