KR20180110866A - A process for the preparation of red-pepper powder - Google Patents

Abstract

The present invention relates to a manufacturing method of red pepper powder for salad and, more specifically, to a manufacturing method of hygienic red pepper powder for salad kimchi which vertically cuts red pepper reaped from a field to sterilize even the inside of the red pepper by high-temperature steam processing to perform hot-air drying to prevent E. coli and general bacteria from reproducing in the drying process to minimize damage to products, provides hygienic red pepper powder to allow long-term storage, shortens manufacturing time to increase productivity, maintains a preference, and allows red pepper powder to be instantly mixed and consumed. Red pepper powder for salad manufactured in accordance with the present invention minimizes color changes by heat-processing vertically cut raw red pepper with steam, undergoes a hot-air drying process in a high temperature state after heat processing to prevent contamination of harmful insects and microorganisms when drying to be hygienic, and suppresses color changes, flavor changes, and quality changes by bacteria to extend the storage period. Also, tissue of vertically cut raw red pepper is firstly softened by steam heat processing including bay salt or distilled deep sea water and water included in the pepper tissue is easily discharged by osmotic pressure to shorten hot-air drying process time to reduce the manufacturing time of pepper powder using raw red pepper to improve productivity, reduce labor of aging pepper farms, and increase income of pepper farms.

Description

Technical Field [0001] The present invention relates to a process for preparing red pepper powder for salad,

More particularly, the present invention relates to a method for producing red pepper powder for salads, and more particularly, to a method for producing red pepper powder for salads, which comprises cutting pepper harvested in a field vertically, sterilizing the red pepper to high temperature steam treatment, It is possible to maintain long-term storage by providing hygienic red pepper flour, to shorten the manufacturing time, to increase the productivity, to maintain the preference degree, and to prevent the growth of general bacteria and lactic acid bacteria To a method for preparing a red pepper powder suitable for manufacturing a salad kimchi which improves the fermentation ripening time of the kimchi and improves the quality of the instant.

Pepper is a spicy spice that is widely used in the diet of Korea such as kimchi, soup, soup, kochujang, pickles, and herbs. It contains plenty of vitamin A · C in pepper. Especially, Of vitamin C and capsaicin, which is a spicy ingredient, is effective in promoting fat metabolism and is good for diet. The pungent components of pepper are capsaicin and dihydrocapsaicin. The content varies depending on genetic factors such as variety, cultivation environment and processing method. Capsicin and carotene are the pigment of red pepper. Carotene enters our body and turns into vitamin A .

The red pepper is generally harvested between August and October. It is dried and then stored as dry pepper because it has a low moisture content and is not well stored. When necessary, it is crushed and used as red pepper powder. Generally, when the food is dried in sunlight, the drying time is comparatively long and it is difficult to manage from the hygienic point of view. It is also difficult to control the dye breakdown, tissue change, loss of active ingredient, contamination of microorganisms or impurities, Corruption losses can occur.

There are three methods of drying red pepper. There are sun drying, hot air drying, hot air drying, and sun drying. Hot air drying takes about 35 hours at 60 ℃ and about 13 days after sun drying, so drying time is too long, In the poem, the harvesting period of October to October overlaps with the rainy season, resulting in a lot of corruption, unsanitary, and a lot of labor. Actually, when dried in the sun, the pepper is contaminated or decayed in fungi, resulting in an average loss of more than 30%.

In addition, there is a problem of hygienic quality control such as insect pests and various microbial contamination in processes such as drying, storage, drying, and powder after drying generally without washing operation to remove pesticides and dusts. If these peppers are stored without drying, they will save energy and prevent loss after harvest. However, in general, the red pepper can only be stored for a short period of time.

Therefore, it is required to develop a technique of processing dried raw red pepper immediately after harvest and processing it into dried red pepper powder.

On the other hand, red pepper powder is the seasoning most commonly used in kimchi, a typical Korean food. Recently, the health promotion effect of kimchi has become known, and the consumption of foreigners is increasing.

However, there is a disadvantage in that kimchi is tasted and softened due to the growth of general bacteria and lactic acid bacteria during the fermentation aging process. In the early stage of kimchi, kimchi is inhibited the growth of general bacteria and lactic acid bacteria, , There has not yet been developed a variety of techniques for the production of red pepper powder suitable for the preparation of ready-to-eat salad kimchi.

1. Korean Patent Registration No. 10-0375629 A fine powdered red pepper powder using raw red pepper and a method for producing the same. 2. Korean Patent Laid-Open No. 10-2009-0036169 Method for manufacturing red pepper powder using red pepper. 3. Korean Patent No. 10-1356426 Production method of red pepper powder.

The object of the present invention is to solve the above-mentioned problems, and it is an object of the present invention to provide a method of controlling the color change due to the generation of bacteria, improving the flavor, The present invention relates to a method for manufacturing a hygienic red pepper powder for salad kimchi which is prepared to suppress the ripening and thereby maintain the taste of the chewy kimchi for a long time.

According to another aspect of the present invention, there is provided a method of preparing a red pepper powder for salads,

(S1) rinsing the fresh red pepper, dewatering, removing the faeces, and selecting it;

(S2) cutting the raw red pepper in the longitudinal direction through the step (S1);

(S3) heat-treating the raw red pepper cut through the step (S2) for 5 to 30 minutes using steam at 100 to 120 캜;

(S4) a step in which the red hot pepper heat-treated in the step (S3) is slowly transferred to a conveyor by a belt, and the primary drying is performed by cooling to 60 to 80 캜;

(S5) secondary drying the red-hot pods dried in the step (S4) in a hot air drier at 50-70 ° C for 5-8 hours;

(S6) pulverizing the second dried red pepper in the step (S5) and

(S7) sealing and packing the ground red pepper powder in the step (S6).

The fresh red pepper cut in the step (S2) may be one obtained by removing seeds.

In the step (S3), it is preferable that the heat treatment is performed by steam for 10 minutes to 30 minutes.

The steam used in the heat treatment in the step (S3) includes 1 to 2% by weight of salty saline or 5 to 20% by weight of distilled sea deep seawater.

The red pepper powder for salad prepared according to the present invention can minimize the change of pigment by thermally treating the freshly cut red pepper with steam and it is subjected to a hot air drying process at a high temperature after the heat treatment so that contamination of pests and microorganisms It is hygienic and has an effect of prolonging the storage period by suppressing color change, flavor change and quality change due to the occurrence of bacteria.

In addition, the salad red pepper powder prepared by the present invention can be obtained by softening the pepper tissue firstly by steam heat treatment including severely cut raw red pepper or salting out the sea water or distilled sea water, and at the same time, It is effective to shorten the time of the hot air drying process by allowing the contained moisture to escape easily. Therefore, by shortening the time for producing the red pepper powder using the fresh red pepper, it is possible to improve the productivity, There is an effect to contribute.

In addition, the red pepper powder for salad prepared according to the present invention inhibits the growth of general bacteria in the early stage of the prepared kimchi, thereby delaying the fermentation time of the kimchi and maintaining the taste of the chewed kimchi for a longer time.

1 is a view showing a manufacturing process of the present invention.

Hereinafter, the present invention will be described in detail.

A method for preparing a red pepper powder for salads according to the present invention comprises the steps of: (S1) washing fresh red pepper with water; (S2) cutting the raw red pepper in the longitudinal direction through the step (S1); (S3) heat-treating the raw red pepper cut through the step (S2) for 5 to 30 minutes using steam at 100 to 120 캜; (S4) a step of gradually drying the red hot pepper heat-treated in the step (S3) to a conveyer belt moving at a speed of 0.05 to 0.1 m / s for 5 to 8 m and cooling to 60 to 80 ° C; (S5) secondary drying the red-hot pods dried in the step (S4) in a hot air drier at 50-70 ° C for 5-8 hours; (S6) a step of pulverizing the secondly dried red pepper in the step (S5) and (S7) a step of sealing and packing the ground red pepper powder in the step (S6).

The fresh red pepper cut in the step (S2) may be one obtained by removing seeds.

In the step (S3), the heat treatment using the steam not only shortens the drying time by softening the fresh red pepper tissue but also cuts it vertically and sterilizes or sterilizes the hot pepper evenly to the inside of the red pepper by the high temperature steam treatment to inhibit the growth of bacteria It helps to maintain the flavor of kimchi which is rich and long.

The heat treatment in the step (S3) is preferably performed for 5 to 30 minutes. When the temperature is less than 5 minutes, softening of the texture of the fresh red pepper is not sufficient and the drying time becomes long, It is not preferable that the inner surface of the capsicum is not sterilized enough to cause bacterial proliferation in the early stage of the production of kimchi, and if it exceeds 30 minutes, the softening of the tissue is excessively performed and the nutrient destruction and hue of the red pepper are changed, . It is most preferable to conduct the heat treatment using steam for 10 minutes to 30 minutes.

The steam used in the heat treatment using the steam in the step (S3) includes 2% by weight or less of salty saline or 5 to 20% by weight of distilled sea deep seawater.

Since the salt and minerals are contained in the sea salt and the distilled sea deep sea water, the red hot pepper tissue is softened when steam heat treatment is performed, and at the same time, the water contained in the red hot pepper tissue is easily released, As well as minerals such as Mg and Ca play a role in inhibiting the color change of red pepper by stabilizing pigment of red pepper. In addition, the storage period is prolonged by suppressing the quality change of the dried red pepper powder due to a small amount of salt contained in the sea salt and distilled sea deep sea water.

In addition, it improves the flavor when used in instant-fried salad kimchi.

The amount of the saline solution is preferably 2% by weight or less. If the salt content is more than 2% by weight, salinity becomes high and the flavor of the red pepper powder is low.

The distilled deep sea water is characterized in that the deep sea water collected from the sea is heated at a temperature of 100 to 120 ° C until the salt is precipitated and the distillate distilled in the heating process is collected and obtained The distilled sea deep seawater has bitterness and salinity removed and it has 1 ~ 2% salinity. It contains rich minerals and inhibits the color change of red pepper. It improves the flavor and improves the growth of microorganisms .

It is preferable that the distilled deep sea water is added in the range of 5 to 20% by weight. If it is less than 5% by weight, the color change of the red pepper powder and the storage period are not affected. If it exceeds 20% by weight, Which is not preferable.

Hereinafter, preferred embodiments of the present invention will be described in detail. However, the following examples are merely examples of the present invention for demonstrating the constitution and effects of the present invention, and the present invention is not limited to the following examples.

≪ Example 1 >

5kg of freshly harvested fresh red pepper was washed, dehydrated, and the nipple was removed, and then cut into four equal parts in the longitudinal direction. The cut green hot pepper was heat-treated for 5 minutes using steam at 100 to 120 ° C using water, and then slowly transferred to a conveyor belt moving at a speed of 0.05 m / s for 5 m. While cooling to 60 to 80 ° C, Dried, and then dried in a hot air drier at 60 to 70 ° C for 6 hours, and then pulverized into 80 to 100 mesh with a pulverizer, followed by vacuum packing in a packing pack.

≪ Example 2 >

The prepared raw hyssop hyssop was prepared in the same manner as in Example 1 except that the heat-treated hyssop hyssop was subjected to heat treatment using water at 100 to 120 ° C for 10 minutes.

≪ Example 3 >

The cut greenish hot pepper was heat-treated for 15 minutes using steam at 100 to 120 캜 using water, and the same procedure as in Example 1 was conducted.

<Example 4>

Except that the raw fresh red hot pepper was heat-treated for 20 minutes using steam at 100 to 120 캜 using water.

&Lt; Example 5 >

The cut greenish hot pepper was heat-treated for 30 minutes by using steam at 100 to 120 캜 using water, and the same procedure as in Example 1 was conducted.

&Lt; Example 6 >

The cut greenish hot pepper was heat-treated for 15 minutes using steam of 100 to 120 캜 using 1 wt% of saline solution, and the same procedure as in Example 1 was conducted.

&Lt; Example 7 >

The cut raw hyssop hyssop was prepared in the same manner as in Example 1, except that 10% by weight of distilled deep sea water was heat-treated at 100 to 120 ° C for 15 minutes.

<Comparative Example>

The procedure of Example 1 was repeated except that the process of heat-treating the cut fresh green pepper with steam was omitted.

&Lt; Test Example 1 >

Moisture content measurement

The moisture content of the red pepper powder prepared in Examples 1 to 7 and Comparative Example 1 of the present invention was measured, and the results are shown in Table 1. (Moisture analyzers MAC50, Radwag Co.)

Results of water content measurement sample Water content (%) Example 1 - Steam 5 min 12.5 Example 2 - Steam 10 min 12.2 Example 3 Steam 15 min 12.1 Example 4 - Steam 20 min 11.6 Example 5 - Steam 30 min 10.5 Example 6 - Salty water 15 minutes 9.3 Example 7-Deep sea water 15 minutes 9.8 Comparative Example 17.6

The red pepper powder prepared according to Examples 1 to 7 of the present invention showed much lower moisture content than that of the comparative example without steam heat treatment and showed that the red pepper powder was dried more rapidly and especially the steam containing the sea salt and distilled deep- The drying speed was faster than those of Examples 1 to 5 which were heat-treated using steam only using water in Examples 6 and 7 which were heat-treated using water alone. In the case of heat treatment using steam with water, moisture content was decreased as heat treatment time was longer.

&Lt; Test Example 2 &

Total number of bacteria in Kimchi

Salad Kimchi was prepared using the red pepper powder prepared according to Examples 1 to 7 and Comparative Examples of the present invention. The kimchi was stored at 4 to 8 ° C in a refrigerator and the total number of bacteria in kimchi was measured Are shown in Table 2. The ingredients used in kimchi seasonings were all sterilized except red pepper powder.

The total number of bacterial counts was determined by aseptically taking the soup of the prepared kimchi and diluting it 10 times with distilled water. Then, 100 μl of the diluted solution was plated on LB agar solid medium, cultured in an incubator at 37 ° C for 24 hours, Respectively.

Total number of bacteria in Kimchi sample Storage period (days) 0 One 3 5 7 Example 1 - Steam 5 min 2.7 × 10 ² 2.3 x 10 ³ 3.7 × 10 ⁴ 7.3 x 10 ⁴ 8.5 × 10 ⁵ Example 2 - Steam 10 min 2.3 × 10 ² 2.1 x 10 ³ 3.5 × 10 ⁴ 7.1 x 10 ⁴ 7.6 × 10 ⁵ Example 3 Steam 15 min 1.7 x 10 ² 1.8 x 10 ³ 3.2 x 10 ⁴ 6.4 × 10 ⁴ 7.4 × 10 ⁵ Example 4 - Steam 20 min 1.5 x 10 ² 1.9 × 10 ³ 3.1 x 10 ⁴ 6.1 × 10 ⁴ 6.8 × 10 ⁵ Example 5 - Steam 30 min 1.2 x 10 ² 1.7 x 10 ³ 2.6 x 10 ⁴ 5.9 x 10 ⁴ 6.7 × 10 ⁵ Example 6 - Salty water 15 minutes 1.3 x 10 ² 1.6 x 10 ³ 2.4 × 10 ⁴ 5.4 × 10 ⁴ 6.0 × 10 ⁵ Example 7-Deep sea water 15 minutes 1.4 x 10 ² 1.3 x 10 ³ 2.4 × 10 ⁴ 5.3 × 10 ⁴ 6.2 × 10 ⁵ Comparative Example 1.6 x 10 ³ 3.8 × 10 ⁴ 6.6 x 10 ⁴ 5.6 × 10 ⁵ 8.7 × 10 ⁶

As a result, the content of total bacteria in the kimchi containing the red pepper powder prepared according to Examples 1 to 7 of the present invention immediately after the preparation of kimchi was significantly lower than that of the comparative examples. As a result, Total bacterial counts were increased in all of the kimchi prepared by the comparative example, especially in the comparative example. On the other hand, the total number of bacteria of Kimchi prepared according to Examples 1 to 7 was significantly lower than that of Comparative Example. In particular, it was the lowest in Examples 6 and 7, which correspond to heat treatment groups using deep sea salt and distilled deep sea water.

Therefore, the kimchi prepared with the red pepper powder according to the present invention can inhibit the growth of lactic acid bacteria and germs occurring during the storage period by controlling the bacterial growth at an early stage, thereby prolonging the taste of freshly squeezed kimchi.

&Lt; Test Example 3 >

Chromaticity measurement by storage period

The red pepper powder prepared in Example 3, Examples 6 to 7, and Comparative Example was stored at room temperature, and the chromaticity was measured according to the storage period.

       (1) Method of measuring chromaticity

The chromaticity values were obtained using a colorimetric system (Minolta CR-300, Japan) with Hunter L (lightness), a (redness) and b (yellowness) color systems. The chromaticity coordinates of the chromaticity were L = 97.06 a = 0.06, b = 1.84 on a standard white plate. L, a, and b were measured by taking a portion of the jelly, and ΔE (total color difference) was calculated as follows.

Formula: ΔE =

L-value: Degree of lightness (white +100 ↔ 0 black)

L value (brightness): degree of brightness (white +100 ↔ 0 black) / value is closer to 100 white, closer to 0, black

a-value: Degree of redness (red +100 ↔ -80 green)

a value (redness): the degree of redness (red +100 ↔ -80 green) / the closer the value is to 100, the reder, the closer to -80 the greener

b-value: Degree of yellowness (yellow +70 ↔ -80 blue)

b value (yellow degree): degree of yellow (yellow +70 ↔ -80 blue) / value closer to 100 indicates yellow, closer to -80 indicates blue

Chromaticity measurement result Immediately after manufacture 4 months 8 months 12 months division L a b L a b L a b L a b Example 3 26.62 16.78 10.33 26.12 15.79 9.93 27.36 14.65 9.63 28.01 13.04 9.18 Example 6 28.01 17.36 10.45 27.14 16.78 10.41 27.78 15.30 9.68 28.41 14.10 9.72 Example 7 29.75 17.21 10.36 27.98 16.23 10.08 28.10 15.28 9.73 28.36 14.17 9.70 Comparative Example 1 24.32 15.67 9.34 25.45 14.23 9.36 26.21 12.67 8.56 27.27 11.14 8.31

The red pepper powder prepared by Example 3, Example 6 and Example 7 of the present invention immediately after preparation showed higher values of L value, a value and b value than the red pepper powder prepared by the comparative example, As the storage period elapsed, the lightness L value of the red pepper powder prepared according to Example 3, Example 6, and Example 7 of the present invention showed almost no change, whereas the red pepper powder prepared by the Comparative Example had an L value And it gradually increased. The a value indicating redness tended to decrease in all samples, but the red pepper powder prepared by the comparative example in comparison with the red pepper powder prepared in Example 3, Example 6, and Example 7 of the present invention was stored The redness was significantly decreased with the passage of time. Also, the b value indicating yellowness was significantly reduced in the red pepper powder prepared by the comparative example as compared with the red pepper powder produced by Example 3, Example 6 and Example 7 of the present invention.

These results indicate that the red pepper powder produced by the present invention has a small decrease in redness and yellowness as the storage period elapses while the redness and yellowness of the red pepper powder produced by the comparative example are remarkably increased .

Therefore, it can be seen that the color change of the red pepper powder produced by the present invention is significantly lower than that of the comparative example during the storage period of 12 months.

<Test Example 4>

Kimchi sensory evaluation

The salty kimchi was prepared using the red pepper powder prepared in Example 3, Examples 6 to 7, and Comparative Example, and the taste, color, flavor and overall acceptability of the salad kimchi were evaluated. 10-point scaling method and is shown in Table 4 below.

Sensory evaluation results on taste, color, flavor and overall acceptability division Example 3 Example 6 Example 7 Comparative Example flavor 7.58 ± 2.34 7.72 + 1.41 8.12 ± 1.37 6.45 ± 2.36 color 7.84 ± 2.22 8.01 + - 1.12 8.04 + 1.15 7.54 ± 1.31 incense 6.78 ± 1.45 7.64 ± 1.32 7.82 + - 1.02 6.33 ± 0.67 Overall
Likelihood 7.51 ± 2.04 7.62 ± 1.54 7.92 ± 1.37 6.34 ± 1.38

As shown in Table 4, the salad kimchi using the red pepper powder prepared according to the present invention was superior to the salad kimchi using the red pepper powder prepared by the comparative example in terms of taste, color, flavor and overall taste. Specifically, the preference of the salad kimchi using the red pepper powder produced in Example 7, which was subjected to the heat treatment using the steam including the deep sea water, was the highest, followed by the heat treatment using the steam containing the saline water Example 6, and Example 3 in which heat treatment using steam containing only water was performed.

Thus, it was confirmed that the kimchi prepared with the red pepper powder according to the present invention has an improved flavor, color, and flavor, and thus has a high overall acceptability.

Claims (5)

(S1) rinsing the fresh red pepper, dewatering, removing the faeces, and selecting it;
(S2) cutting the raw red pepper in the longitudinal direction through the step (S1);
(S3) heat-treating the raw red pepper cut through the step (S2) for 5 to 30 minutes using steam at 100 to 120 캜;
(S4) a step in which the red hot pepper heat-treated in the step (S3) is slowly transferred to a conveyor by a belt, and the primary drying is performed by cooling to 60 to 80 캜;
(S5) secondary drying the red-hot pods dried in the step (S4) in a hot air drier at 50-70 ° C for 5-8 hours;
(S6) pulverizing the second dried red pepper in the step (S5) and
(S7) a step of sealing and packing the crushed red pepper powder in the step (S6).
The method according to claim 1,
Wherein the seeds of red pepper are removed and used in step (S1).
The method according to claim 1,
Wherein the heat treatment in the step (S3) is heat treated with steam for 10 minutes to 30 minutes.
The method according to claim 1,
Wherein the steam used for the heat treatment in the step (S3) comprises 0.5 to 2% of salty water or 5 to 20% by weight of a decontamination deep-sea saline solution.
A red pepper powder for salad prepared according to the method of any one of claims 1 to 4.

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