KR20170112683A - functional sauce containing hot pepper and Manufacturing method thereof - Google Patents

Abstract

The present invention relates to a functional sauce containing pepper, which can be used as a spicy sauce because it has a simple spicy taste, excellent texture, and improved functionality including herbal medicines.

Description

[0001] The present invention relates to a functional sauce containing hot pepper and a manufacturing method thereof,

The present invention relates to a functional sauce containing red pepper and a process for producing the same.

Pepper is a tropical plant, a typical seasoning material cultivated in the field from late spring to summer. The spicy taste of red pepper is due to the base component called capsaicin, and the component of red pigment is mainly capsanthin.

In addition, pepper is a high-temperature crop, which is suitable for growing at a temperature of about 25 ° C and grows well in a fertile and well-drained area. Dried red pepper and green pepper are divided into two kinds, and there are bell peppers such as lion, large bell, pimento. There are about 100 kinds of red peppers in Korea, and they are named as Nutrition, Cheonan, Voice, Cheongyang, Imsil, and Jecheon red pepper.

The red pepper is a native of South America. It has been cultivated long time in the Americas. It was cultivated and started to eat in Korea in the late 1600s, but it has greatly influenced the diet of Koreans and added to various foods to produce a spicy taste. Especially, Cheongyang red pepper which is called 'Jinchoso' has capsaicin concentration of about 4000 ~ 10,00 scovill (SHU) and it is widely used for spicy taste. However, it is easy to produce a spicy taste in various dishes, There is no source to include, so development is necessary.

It is an object of the present invention to provide a process for producing a functional sauce containing pepper.

In order to solve the above object,

1) washing the red pepper and removing water;

2) separating the water-removed red pepper into perilla and red pepper seeds;

3) grinding the separated red pepper rind, adding 0.03 to 0.07 parts by weight of oil or grape seed oil to the total weight of the ground red pepper and roasting;

4) 0.03 to 0.07 parts by weight of beef broth was added to the total weight of roasted red pepper powder and roasted. Then, 0.03 to 0.07 part by weight of liver, 0.01 to 0.03 part by weight of garlic, 0.005 to 0.01 part by weight of plum liquor, 0.001 to 0.002 weight Adding 0.0001 to 0.0002 parts by weight of an endosperm, and 0.0001 to 0.0002 parts by weight of corn gluten;

5) The red pepper seeds separated in the step 2) are squeezed to obtain the juice of the red pepper seeds. Then, 2 to 4 parts by weight of gelatin and 1 to 2 parts by weight of honey or oligosaccharide are added to the total weight of the red pepper seeds, mm; And

6) adding a mixture of the roasted red pepper mixture obtained in the step 4) and the mixture of the step 5), followed by stirring, to prepare a functional sauce containing red pepper.

The present invention also provides a functional sauce containing peppers prepared by the above method.

The functional sauce containing the red pepper according to the present invention can be usefully used as a hot spicy sauce having a simple spicy taste, excellent in texture and improved health function including medicinal herbs.

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a schematic view showing a process for producing a functional sauce containing pepper of the present invention. Fig.

Hereinafter, the present invention will be described in detail.

The inventors of the present invention found that while the pepper seeds contained in the common pepper sauce were hard and slippery during the development of the sauce using the spicy pepper, the texture was not good, but the pepper seeds had twice the amount of capsaicin contained in the pepper pulp Because it contains capsaicin, it plays an important role in producing a spicy taste. It is rich in vitamin C, so it has a high effect on anticancer action, sulfation, stress relief, blood circulation and diet. We suggest an improved source. In addition, a method of manufacturing a sauce containing hot pepper with improved taste and improved functionality while maintaining a hot taste by adding a herb medicine which can increase the hot taste and improve health functionalities has been established.

Therefore,

1) washing the red pepper and removing water;

2) separating the water-removed red pepper into perilla and red pepper seeds;

3) grinding the separated red pepper rind, adding 0.03 to 0.07 parts by weight of oil or grape seed oil to the total weight of the ground red pepper and roasting;

4) 0.03 to 0.07 parts by weight of beef broth was added to the total weight of roasted red pepper powder and roasted. Then, 0.03 to 0.07 part by weight of liver, 0.01 to 0.03 part by weight of garlic, 0.005 to 0.01 part by weight of plum liquor, 0.001 to 0.002 weight Adding 0.0001 to 0.0002 parts by weight of an endosperm, and 0.0001 to 0.0002 parts by weight of corn gluten;

5) The red pepper seeds separated in the step 2) are squeezed to obtain the juice of the red pepper seeds. Then, 2 to 4 parts by weight of gelatin and 1 to 2 parts by weight of honey or oligosaccharide are added to the total weight of the red pepper seeds, mm; And

6) adding a mixture of the roasted red pepper mixture obtained in the step 4) and the mixture of the step 5), followed by stirring, to prepare a functional sauce containing red pepper.

It is preferable that the red pepper is Cheongyang red pepper. However, it is preferable that the red pepper is a spicy red pepper and more preferably 4000 SHU to 7000 SHU if the Scoville Heat Unit (SHU) But is not limited thereto.

The term " sauce " used in connection with the present invention refers to a liquid or semifluid seasoning which is put into or put on food for flavor or color in cooking.

The gum root added in the present invention is a kind of ginger which has a similar spicy taste to hot pepper and a much stronger flavor than ginger and has the effect of eliminating chronic gastritis, gastroenteritis, gastric ulcer and rheumatic pain. The underwear is made by using the seeds of cruciferous plants or the seeds of the same plant, and it causes the spicy and the sweet taste to come down at the same time. have. Ulgum is generally spicy with rootstocks and tubers of several species belonging to the genus Curcuma, and is effective in bile secretion, promotion of excretion and blood circulation diseases. The sauce containing the red pepper of the present invention may be added with a high-pungency hot pepper paste, an underpants and a pungent hot pepper to further improve the hot taste and to help promote health.

The present invention also provides a functional sauce containing pepper prepared by the above method.

As shown in Table 1, the functional sauce containing the red pepper prepared by the above method is superior to the red pepper because the sauce has better texture than that of the sauce. In addition, it does not affect the taste even when high-malt, low-malt and wool are added, indicating that it is possible to add a functional substance while maintaining the existing hot taste.

Therefore, the sauce containing the red pepper prepared by the production method of the present invention is useful as a sauces-flavored sauce which is compatible with other ingredients as a source containing a health functional substance while eliminating hard and slippery texture of pepper seeds and maintaining a pungent taste Can be used.

Hereinafter, the present invention will be described in detail with reference to Examples and Test Examples. However, these are for the purpose of illustrating the present invention in more detail, and the scope of the present invention is not limited thereto.

< Example  1 > Preparation method of functional sauce containing pepper

10 kg of Cheongyang red pepper is cleanly washed in flowing water, and the water is removed for 3 hours by supporting it on the jig. Cut off the tap of Cheongyang red pepper with the water removed and cut into half with a knife and separate it into red pepper paste and red pepper seed. The separated red pepper rind is crushed using a grinder, and 500cc of edible oil and crushed red pepper rind are placed in a heat-stirred stir-fry pan and fried for 20 minutes. Add 500cc of beef broth to roasted red pepper, fry for 20 minutes, add 500g of soy sauce, 120g of garlic, 100cc of plum liquor, 100g of high pork loin, 1g of undergarment powder and 1g of pork loin powder and fry for 20 minutes.

After separating the red pepper seeds, they are squeezed by using the raw juice, heated in a pan, heated, and then 3 g of gelatin and 3 g of oligosaccharide are added and mixed. The mixture is then hardened and finely cut into 3 mm pieces. give.

< Comparative Example >

&Lt; 1-1 > Functional source containing non-isolated pepper

10 kg of Cheongyang red pepper is cleanly washed in flowing water, and the water is removed for 3 hours by supporting it on the jig. Chungyang red pepper with water removed is pulverized by using a grinder, 500cc of edible oil and ground red pepper are put into a heat-stirring stir-fry pan and fried for 20 minutes. Add 500cc of beef broth to roasted red pepper, fry for 20 minutes, add 500g of soy sauce, 120g of garlic, 100cc of plum vinegar, 100g of high pork loin, 10g of high pork loin, 1g of undergarment powder and 1g of cornstarch powder and fry for 20 minutes.

<1-2> Chinese medicine  Sauce containing red pepper that does not contain

10 kg of Cheongyang red pepper is cleanly washed in flowing water, and the water is removed for 3 hours by supporting it on the jig. Cut off the tap of Cheongyang red pepper with the water removed and cut into half with a knife and separate it into red pepper paste and red pepper seed. The separated red pepper rind is crushed using a grinder, and 500cc of edible oil and crushed red pepper rind are placed in a heat-stirred stir-fry pan and fried for 20 minutes. Add 500cc of beef broth to roasted red pepper rind, fry for 20 minutes, add 500cc of soy sauce, 120g of garlic, 100cc of plum liquor and fry for 20 minutes.

After separating the red pepper seeds, they are squeezed by using the raw juice, heated in a pan, heated, and then 3 g of gelatin and 3 g of oligosaccharide are added and mixed. The mixture is then hardened and finely cut into 3 mm pieces. give.

<1-3> Chinese medicine  , A source containing no separated &lt; RTI ID = 0.0 &gt; red pepper &

10 kg of Cheongyang red pepper is cleanly washed in flowing water, and the water is removed for 3 hours by supporting it on the jig. Chungyang red pepper with water removed is pulverized by using a grinder, 500cc of edible oil and ground red pepper are put into a heat-stirring stir-fry pan and fried for 20 minutes. Add 500cc of beef broth to roasted red pepper, fry for 20 minutes, add 500cc of soy sauce, 120g of garlic, 100cc of plum vinegar and fry for 20 minutes.

< Example  2 > of functional sauce containing pepper Sensory test

<2-1> Preference check

We studied 100 men and women (25 ~ 50years old). The age of 60 years or older was excluded because of the sudden decrease in taste and salty taste. Since the sensory evaluation of the sauce is based on human senses and subjective judgment, personal opinions are prohibited in the sensory evaluation so that they do not affect others. Dental practitioners can not perform sensual functions properly, And each of the four types of sources described in the above Examples and Comparative Examples was individually tasted. Rinse the mouth with water after consuming one source, and after 3 minutes or more, the next source Respectively.

The sensory test method showed that the degree of taste, flavor, overall likeness, and likeness of the items of the texture were better as the +, and expressed as the maximum of +++++.

As a result, as shown in Table 1, there was no difference in the flavor between the sauces containing the herb medicines and the sauces not containing the sauces. However, it was confirmed that there was a large difference in preference for the texture of the red pepper and the red pepper.

Example 1 Comparative Example 1-1 Comparative Example 1-2 Comparative Example 1-3 incense +++ +++ +++ +++ flavor ++++ +++ ++++ +++ Texture +++++ +++ +++++ +++ Overall likelihood +++++ +++ +++++ +++

Claims (3)

1) washing the red pepper and removing water;
2) separating the water-removed red pepper into perilla and red pepper seeds;
3) grinding the separated red pepper rind, adding 0.03 to 0.07 parts by weight of oil or grape seed oil to the total weight of the ground red pepper and roasting;
4) 0.03 to 0.07 parts by weight of beef broth was added to the total weight of roasted red pepper powder and roasted. Then, 0.03 to 0.07 part by weight of liver, 0.01 to 0.03 part by weight of garlic, 0.005 to 0.01 part by weight of plum liquor, 0.001 to 0.002 weight Adding 0.0001 to 0.0002 parts by weight of an endosperm, and 0.0001 to 0.0002 parts by weight of corn gluten;
5) The red pepper seeds separated in the step 2) are squeezed to obtain the juice of the red pepper seeds. Then, 2 to 4 parts by weight of gelatin and 1 to 2 parts by weight of honey or oligosaccharide are added to the total weight of the red pepper seeds, mm; And
6) adding a mixture of the roasted red pepper mixture obtained in the step 4) and the mixture of the step 5), and stirring the mixture. The method according to claim 1, wherein the red pepper is Cheongyang red pepper. A functional sauce containing red pepper prepared by the method of claim 1.

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