KR20170094959A

KR20170094959A - preparation method of natural condiments prepared by using pepper seed

Info

Publication number: KR20170094959A
Application number: KR1020160016333A
Authority: KR
Inventors: 김태이
Original assignee: 김태이
Priority date: 2016-02-12
Filing date: 2016-02-12
Publication date: 2017-08-22
Also published as: KR101844130B1

Abstract

The present invention relates to a method of preparing natural seasonings by using hot pepper seeds that are by-products of the widely-used Korean traditional seasoning, hot pepper. In producing seasonings which are critical factors to diet and health of modern people, the present invention provides natural seasonings that can be an alternative to conventional chemical seasonings, by using natural supplementary materials such as hot pepper seeds and kelp, which are sitologically known to contain savory tastes; and a method of preparing the same. Particularly, since the main ingredient of chemical seasonings, L-monosodium glutamate (MSG) is known to be closely related to lethargy, headaches, fever, brain damage, asthma, cancers, and the like, when ingested in excess, the present invention aims to provide the natural seasonings having enhanced taste and nutritional value so as to satisfy both preference and health of consumers, without using such chemical seasonings that may have adverse effects on health when ingested in excess. According to the present invention, composite natural seasonings having high quality and safety are prepared by using the traditional Korean food, hot pepper seeds, and various seasoning agricultural and marine products as raw materials, and utilizing ultrasonic waves and fermentation technique.

Description

[0001] The present invention relates to a natural seasoning of pepper seed and a preparation method thereof,

The present invention relates to a natural compound seasoning made from red pepper seeds having high quality and safety by using ultrasonic wave and fermentation, using as a raw material a red pepper seed, a by-product which is abandoned from our traditional food, And a manufacturing method thereof.

[0002] The present invention relates to a method for manufacturing a conventional natural seasoning, such as a method of manufacturing natural seasoning and its natural seasoning, registration no. 10-0095562-0000, registration number 10-0073444-0000, natural seasoning using kelp, 10-2003-0003439 '' How to make natural seasonings' ', application number '10 -2006-0130741' 'Seasonings containing rock salt and its production method', Registration No. 10-1303330 'Kokguksu using natural seasoning' Registration No. 10-1311240 'Method for manufacturing natural seasoning containing ginseng and ginseng seeds and ginseng seed', Application No. '10 -2012-0152884 ',' Seasoning for versatile use and its production method ', Application No. '10 -2011 -0036284 '' Production method of natural seasoning liquid seasoning and powder seasoning, liquid seasoning and powder seasoning manufactured by using ', registration number '10 -1076509', production method of natural seasoning and production thereof Natural seasonings "Meanwhile, the application of the red pepper seeds is described in the application number" 10-2001-0025031 "" Characteristics of the surface mixed with the red pepper seeds and the red pepper seeds and the production method thereof ", registration number" 10-1238499 " Application number "10 -2014-0021658" "Application method of ganoderma powder using red pepper seeds", filed by the applicant, application number "10-0490772", "processing method of red pepper seeds and seasoning of red pepper seeds and pepper seeds obtained by the method" 10-2009-0106449 ", " 10 -2014-0021658 Application No. 10-2014-0021658 ", and " Karaku Cake Making Method Using Red Pepper Seeds " 2009-0067295 " " Manufacturing Method of Catechin Containing Catechin by Ultrasonic Treatment ", Application No. " 20-2003-0007940 ", " Food Using Ultrasonic Generators, Far Infrared Rays and Refrigerators &Quot; Application No. " 10-2000-0017570 " " Method for High-Concentration Culture of Plant Cells Using Ultrasound ", Application No. " 10-2007-0108770 " However, all of these cases have not been reported so far in terms of application to the previous treatment for the production of natural seasoning using hot pepper seeds.

The present invention utilizes red pepper seed, a by-product of red pepper, which is a major seasoning material known to contain flavor of foods, and is made of natural chemical ingredients such as sea tangle, To provide a manufacturing method for producing natural seasonings in place of the natural seasonings.

Therefore, when the extract is mixed with the cheongsongseok supplements, which is a functional mineral water, by extracting with hot pepper seed which is the main ingredient of the natural seasoning of the present invention, the extract is firstly sonicated, then the fermented extract, The present invention relates to a method for producing a natural compound seasoning by preparing a natural compound seasoning by using powder, granulation, or the like after mixing, heating, freeze drying (or hot air drying) the soy sauce, shiitake mushroom, radish, red pepper seed, lotus root, sesame, salt, The present invention provides a natural seasoning of hot pepper seeds and a method of preparing the same.

Through the present invention, by using the red pepper seed which is classified as a by-product in the normal processing and neglected, it is possible to generate the farm income of the farmer,

The present invention has the effect of enhancing consumers' preference due to high value added foodstuffs and safety by producing high quality natural seasonings by expressing the nutritional and tasteful effects of pepper seeds and applying them to the production of natural seasonings.

Fig. 1 is a view showing a process diagram

In order to prepare natural MSG (sodium L-glutamate) from natural agricultural products and seafood, a mixture of the mixture of the functional water and the crude seaweed, which is a functional mineral water, is first sonically extracted and then fermented And the like.

The structure and operation of the present invention will be described in detail with reference to FIG.

As a material, pepper is used for kimchi, kochujang, stew and sauce, and green pepper is used for reproduction, pickle, steam, etc., and red pepper is used as kimchi, dadae, and sauce. Main ingredients are carotenoid, flavonoid, vitamin A, C And capsicinoids. Capsanthin, caprothin, capsorthin, capsaicin and capsaicin account for 34.7% of total pigment. Especially, capsaicin, a component of red pepper seed, has antimicrobial activity against Bacillus subtilis, Beta carotene and red pepper powder, which contains a large amount of vitamin C, are known to have antimutagenic and anticancer activities. It is also known that there is also betulin in the red pepper seeds, which gives a sweetness close to sweetness, and adenine which is associated with the nutrient nucleotide.

Kelp is a brown algae, and it is a foodstuffs alkaline food containing natural MSG (sodium L-glutamate) (about 420 mg%) and its main ingredient is glutamic acid, .

Shiitake mushrooms are distributed in Korea, Japan, China, Taiwan, etc. The habitat and native habitat are broad-leaved dry trees (oak, chestnut, and cedar). They are medicinal and edible. They are rich in fibrous minerals and vitamin B The pharmacological effects of food are known to be effective in the treatment of wind, blood circulation, anemia, and various diseases.

Anchovy belongs to the sardine family, and it lives in the coastal area of Chungmu, Korea, near East coast of Gangwon province. Food science is rich in minerals such as protein and calcium, which is recommended for children in pregnant women. It is mainly used for soup, soup stock and boiled foods.

Tomatoes are branches and tomatoes, native to South America, Peru and Ecuador. The colors of fruit are red, peach color, orange, yellow and so on. Its use is mostly used for reproductive, salad, juice, puree, ketchup, etc. The effect is to lower blood pressure, stabilize mood, and contains organic acid, inorganic acid, and sugar, .

It is estimated that rice is the second largest vegetable along with Korean cabbage, and its origin is the Mediterranean Sea. It contains a lot of carbohydrate, minerals, vitamin C, and amylase. The leaves contain carotene 3.000IU and vitamin C 900mg. The unique spicy and fragrant ingredients of radish are mustard oil and methyl mercaptan (CH3SH). The efficacy of radish relieves ejaculation, burns and contusions, whitens and softens the face and skin, and stops thirst and coughing.

It is known that the roots are 75.6% moisture, 1.7% protein, 0.4% lipid, 19.6% carbohydrate, 1.8% fiber, 0.9% ash, and Ca 39 mg%, P 34 mg%, Fe 2.2 mg%, vitamin B1 0.08 mg%, vitamin B2 0.13 mg%, niacin 0.4 mg%, and vitamin C 12 mg%. The efficacy in one room is that it helps the function of the lungs, removes the pus, and has a lot of coughing, sputum and breathing symptoms, tonsillitis, and sore throat.

Lotus root belongs to the water lily family, and its distribution area is China, Asia, Africa and Australia, and its origin is known as southern Asia and northern Australia. The main ingredient is carbohydrate, most starch. There are many amino acids such as asparagine, azine, thyroxine, lecithin and pectin. Features include vitamin B ₁₂ more than other foods.

Sesame seeds belong to the first year old herbaceous plant belonging to the genus Sesame. It is the oldest of the preserved crops. There are records in the literature from the 7th century along with miso and soy sauce. One variety is called homa. The variety distinguishes as black sesame, white sesame, and yellow sesame. It is rich in protein, contains vitamin E, sesamol and lignin, and is very stable. In one room, black calves were used as constipation therapy and nutritional tonic. On the other hand, sesame oil is used for food. It is characterized by its long shelf life and good storage stability compared to animal fat. Other ingredients such as soy sauce, pesticide, soybean flour, brown sugar, and baked salt were used.

On the other hand, Cheongsong sweet potato contains a lot of iron, but due to its nature, it is recommended to avoid continuous use.

On the other hand,

① Mixed red pepper seeds and red pepper seeds were mixed with red pepper seeds (1: 5 W / W) and extracted with a wet ultrasonic machine (stencils: width × length × height = 28 cm × 30 cm × 18 cm, USA) for 60 minutes at 28 KHz to produce an extract,

② Addition of sugar and red ginseng at a weight ratio of 1% to total weight of the extract treated at ①, fermentation at 25 ℃ for 30 days, aging at 4 ℃ for 3 days,

③ The extract of hot pepper which is the main ingredient and powdered kelp, the pretreated anchovy liquid, dried shiitake mushroom, tomato puree, roasted soybean powder, sesame powder, red ginseng, radish, bellflower, baked salt, seasoning, brown sugar, lotus root, soy sauce etc. (95 캜, 40 min) treatment step,

(4) drying the mixture of (3) and mixing 10 wt% of roasted red pepper seeds with respect to the dried product,

⑤ The mixture of ④ is powdered or granulated, then sterilized with ultraviolet rays (sterilized for 15 minutes with UV light for 5 minutes), and then commercialized.

Hereinafter, the present invention will be described in detail with reference to the following embodiments

1. Materials and other pretreatment methods

① The red pepper seeds are purchased from the market in Yeongju (2014), red ginseng, powdered kelp, dried shiitake mushrooms, tomato puree, roasted soybean flour, sesame powder, red pepper seeds, radish, bellflower, baked salt, Respectively.

② Cheongsong was purchased from Cheongsong and the amethyst was purchased from the market.

③ Prepared anchovy is anchovy mixed with 1: 1 (w / w) mixture of powdered anchovy: Cheongsong mallow at a weight ratio of 1% by passing it through a sieve of 300 mesh with a blender, And fermented for 7 days to prepare anchovy juice.

④ Roasted red pepper seeds, put 100 g of red pepper seeds into a stainless steel pot, stir with a gauze medium (170 ~ 180 ℃) for 40 minutes slowly while stirring with a wooden spatula. After aging for 24 hours at 25 ℃, 100 g of natural amethyst (100 ~ 150 ℃) for 50 minutes, and then the amethyst was separated and used.

⑤ processed pepper seeds natural seasoning

_{1) 30 ~ 70% of the main ingredients were treated with pepper seed extract, 30 ~ 50% (2 ~ 5.1% of powdered kelp,} _{Previously processed} _{Anchovy juice} _{2 to 5.9%} _{Dried shiitake mushroom powder} _{2 ~ 4.9%, 2 ~ 4.9% roasted soybean flour, 1.5 ~ 3.9% sesame seeds, 1 ~ 2.7% red ginseng, 1 ~ 2.9% red, 0.1 ~ 1.5% bellflower, 3 ~ 5.9% roasted salt, 10% by weight of roasted red pepper seeds were mixed with the total weight of the whole materials. The soybean paste was mixed with 10% by weight of roasted red pepper seeds.}

⑥ Colorimetry was measured by using the Color Techno System (JS555, Japan) to measure the brightness (L: lightness), color (a: hue) and chromaticity (b: chroma). L is (100, white; 0, black), a is (-, green; +, red), and b is (-, blue; +, yellow).

⑦ Analysis of Mineral Content: 1 g of the lyophilized powder sample was taken and 1 ml of 65% (special grade) nitric acid was added. The lid was opened and left for 3 ~ 5 hours at room temperature. Manganese, iron, magnesium, phosphorus and potassium were injected into an isocyte atomic absorption spectrophotometer (38PlusJobin, Yvon, Co, France) and analyzed by spectrophotometry (Spectra AA800, Varian, Co, Austrailia) . The analysis conditions are shown in Table 2

⑧ The sensory test was conducted by a panel of 10 panelists who were well trained and dissolved in 0.2 g of the red pepper seasoning prepared in 100 g of water by the 5 point method. The color and aroma were very bad (1 point), bad (2 points) ), Good (4 points), and very good (5 points). It is very bad (1 point), bad (2 points), normal (3 points), good (4 points), very good (5 points) ).

2. Results and Summary

[result]

1) There was no significant difference in brightness (L) between treatment and S-3 treatment, color (a) and color intensity (b) were higher than those of other treatments. .

[result]

The S-1 and S-5 treatments showed the highest values for Sodium and S-1, respectively, compared to the other treatments. High value.

[result]

① The color, flavor, salty taste, savory taste, and overall taste of the treatments were the highest in the treated S-4 treatments

Claims

In a method for producing a natural seasoning,
Mixing the red pepper seeds with the cheongsong sweet potion, fermenting the mixture with ultrasonic waves to prepare a red pepper seed extract,
Wherein the anchovy solution contains 2 to 5 wt% of dried anchovy powder, 2 to 5 wt% of dried shiitake mushroom powder, 2 to 4.9 wt% of tomato puree, 2 to 4.9 wt% of soybean flour, 1.5 to 3.9 wt% of sesame seed powder, 1 to 2.7 wt% of red ginseng, 1 to 2.9 wt%, 0.1 to 1.5 wt% of bellflower, 3 to 5.9 wt% of baked salt, 8.2 to 13.2 wt% , 1.1 to 4.9 wt% of brown sugar, 0.1 to 1.3 wt% of a lotus root, and 4 to 7.9 wt% of soy sauce, and the mixture was heated at 95 캜 for 40 minutes to form a mixture. The mixture was then granulated with powdered roasted chilli, A method for manufacturing a natural seasoning of red pepper seeds

The method according to claim 1,
The extracts of red pepper seeds were mixed with red pepper seeds and cheongsong sweet spring water (1: 5 W / W) and treated with a wet type ultrasonic apparatus at 28 KHz for 60 minutes. The extracts were added with 1% by weight of sugar and red ginseng Fermenting at 25 ° C for 30 days, and aging at 4 ° C for 3 days, thereby producing a natural seasoning of red pepper seeds

The method according to claim 1,
The anchovy juice was prepared by crushing the anchovy with a blender and then passing through a sieve of 300 mesh to prepare anchovy powder, mixing the powdery anchovy: Cheongsong sweet potato powder with 1: 1 (w / w), adding 1% And fermented at 25 占 폚 for 7 days.

4. The method according to any one of claims 1 to 3,
The red pepper seeds were prepared by roasting the red pepper seeds at 179 to 180 ° C for 40 minutes without burning, aging at 25 ° C for 24 hours, roasting the green amethyst for 50 minutes at 100 to 150 ° C, A method for producing a natural seasoning of red pepper seed

Characterized in that it is produced by the method of any one of claims 1 to 4,