KR20190007190A - Red pepper seed tea and its production method, red pepper seed drink - Google Patents

Abstract

The present invention relates to a red pepper seed tea, and a production method thereof. Particularly, the present invention relates to the red pepper seed tea which is obtained by using red pepper seeds which are known to have an anticancer effect and a body weight reducing effect, and which has moderately spicy flavor at the end and good taste, and to the production method thereof. The present invention comprises the following steps: a) separating red pepper seeds from dry red peppers; b) washing the red pepper seeds; c) drying the washed red pepper seeds; d) roasting the red pepper seeds; and e) pulverizing the roasted red pepper seeds.

Description

Red pepper seed tea and its production method, red pepper seed drink,

The present invention relates to a red pepper seed tea and a preparation method thereof, and more particularly, to a red pepper seed tea which is obtained by using red pepper seed which is known to have an anticancer effect and a diet effect, and which has a moderate end taste and excellent taste.

Pepper is a one-year-old herb that belongs to the genus Pepper and is used throughout the year as a dried and stored pepper with essential spices in the Korean diet. It is widely used as food preparation and seasoning. The annual market of Korean red pepper is about 1 trillion won, and the portion of red pepper powder is estimated to be 500 billion, and red pepper powder for food processing such as kimchi, kochujang, and condiments is 50% ~ 80,000 tons, red pepper powder for general consumers is forming a market size similar to processing companies.

Recently, consumer purchasing patterns of red pepper have been rapidly shifting from red pepper raw materials to red pepper powder products, and demand for high quality, hygienic and standardized red pepper powder products is increasing. In Korea, since 2003, raw materials of raw pepper have been collected from pepper cultivated farmers, and they have been washed, sorted, cut, dried, and pulverized to produce high quality red pepper powder. It is being promoted mainly.

On the other hand, the dried red pepper seeds are good quality food materials containing less than 10% moisture, 15 ~ 17% crude protein, 25 ~ 30% fat and 35 ~ 45% crude fiber. Capsicum oil contains 68 ~ 72% of unsaturated fatty acids, linoleic acid, and saturated fatty acids palmitic acid and oleic acid, 13 ~ 15% and 9 ~ 11%, respectively. . Also, the availability of chili as an animal feed is also problematic because the seeds have different spicy degrees depending on the variety.

Meanwhile, Patent Literatures 0001 to 0004 and the like have proposed a method of producing a soybean paste by mixing the red pepper seeds, and a method of producing a sauce by mixing the red pepper seed powder has been proposed in Patent Documents 0005 to 0010 and the like, Although a functional food has been proposed in Patent Document 0011, there has been no proposal in connection with tea using red pepper seeds.

KR10-1623241B1 (2016.05.16) KR10-2015-0055883A (2015.05.22) KR10-1218870B1 (2012.12.28) KR10-2011-0073134A (June 28, 2011) KR10-1281370B1 (2013.06.26) KR10-1257173B1 (2014.04.16) KR10-1257175B1 (2014.04.16) KR10-1256728B1 (2013.04.15) KR10-1256739B1 (2013.04.15) KR10-1256744B1 (2013.04.15) KR10-2014-0132498A (2014.11.18)

The present invention aims to provide a red pepper seed tea which is salted using a red pepper seed which is known to have anticancer effect and diet effect, and which has a moderate end taste, and a method of producing the same.

According to an aspect of the present invention,

a) separating the red pepper seeds from the dried red pepper;

b) washing the red pepper seeds;

c) drying the washed red pepper seeds;

d) frying the red pepper seeds;

and e) pulverizing the roasted red pepper seeds. The present invention also provides a method for producing a red hot pepper tea.

In step d), it is preferable to roast the red pepper seeds at 60 to 100 ° C for 1 to 3 minutes, and in step e), the roasted red pepper seeds may be ground to a size of 8 to 16 mesh.

Washing and drying the dry hot pepper seaweed separated from the hot red pepper; Frying the dried red pepper seedlings; Mixing the roasted dried red pepper seeds with the red pepper seeds pulverized in the step e).

Particularly, it is preferable to mix 0.1 to 10 parts by weight of the roasted dried red pepper with 100 parts by weight of the pulverized red pepper seeds.

It is also preferable to mix at least one selected from the group consisting of brown rice, roundworm and porcine potatoes in the hot pepper seeds and roasted hot pepper seeds which have been pulverized in the step (e).

In addition, the present invention provides a red pepper seed tea characterized by being produced by the above method.

The present invention also provides a red pepper seed beverage comprising the extract of red pepper seeds obtained by hot extraction of the red pepper seed tea.

The present invention has the effect of producing a red pepper seed tea which is washed, dried, and then roasted and ground to separate the dried red pepper seeds from the dried red pepper.

Especially, by mixing dried pepper seeds with hot pepper seeds, it is more suitable to drink after eating hot food, meat,

Hereinafter, the red pepper seed tea of the present invention and its production method will be described in detail.

The process for producing the red pepper seed tea according to the present invention comprises a step of separating the red pepper seeds, a washing step, a roasting step and a pulverizing step.

First, the step of separating the red pepper seeds is a step of separating the red pepper seeds from the dried red pepper seeds. The method of separating the red pepper seeds from the dried red pepper can be separated from the pulverized dried red pepper to produce red pepper powder using the dried red pepper.

When the red pepper seeds are separated from the fresh red pepper, the red pepper seeds contain a large amount of water, so that the drying time and the roasting time are very long, so that the productivity is not good. Therefore, it is preferable to separate the red pepper seeds from the dried red peppers.

The washing step is for washing and removing the foreign matter adhered to the separated red pepper seed, and the red pepper seed is washed using the washing water.

The washing method of the hot pepper seeds is not limited to such as spraying the washing water to the red pepper seed transferred through the mesh type conveyor belt to wash the same, or to allow the mesh type conveyor belt to pass through the washing tank in a dipped state.

Next, the drying step is a step for drying the red pepper seeds washed by the washing step, and the drying method is not limited to a great extent.

Examples of the method for drying the washed red pepper seeds include a natural drying method and a drying method using a dryer or the like.

On the other hand, in the drying step, the washed red pepper seeds are preferably dried at a moisture content of less than 10%. When the washed red pepper seeds are dried to less than 10%, the red pepper seeds can be effectively roasted in a shorter time in the roasting step, and thus the red pepper seed tea having an excellent taste can be produced.

The roasting is a roasting step of the dried red pepper seeds.

At this time, it is preferable to roast the dried red pepper seeds at 60 to 100 DEG C for 1 to 3 minutes in order to increase the savor taste and effectively reduce the pungent taste and improve the preference degree. When roasting at less than 60 ° C, it takes a lot of time to roast the roasted red pepper seeds. The productivity is not good. When roasted at over 100 ° C, the roasted red pepper seeds are too likely to be caught.

Next, the roasted red pepper seeds are pulverized using a pulverizer. By pulverizing the roasted red pepper seed, there is an advantage that it is extracted so as to make a good match with the salty taste and the spicy taste when it is wet. Further, it is preferable to crush to a size of 8 to 16 mesh in order to obtain an optimum degree of preference when exposed to water.

It is also desirable to prepare the red pepper seedlings by mixing the green seeds of the red pepper seedlings. By mixing the cornstarch of the dried red pepper with the ground red pepper seeds, there is an advantage that the hot taste can be adjusted according to preference. At this time, it is recommended to mix roasted red pepper seeds with roasted roasted peppers in order to obtain a savory taste while appropriately adding hot spots.

Particularly, it is preferable to mix 0.1 to 10 parts by weight of the roasted dried red pepper with 100 parts by weight of the pulverized red pepper seeds. When the roasted roasted chili pepper is mixed with less than 0.1 part by weight of roasted roasted roasted pepper, the effect of mixing the roasted roasted chili pepper is not obtained. When the roasted roasted roasted chili pepper is mixed with more than 10 parts by weight, the amount of capsaicin is excessively increased.

In addition, one or more selected from the group consisting of brown rice, roundworm, and potato potato may be mixed according to the taste of the ground red pepper seeds and the roasted dried red pepper seeds.

The red pepper seed tea prepared by the above method can be used in a state of being packaged in a tea bag or the like.

It is needless to say that it is also possible to provide a red pepper seed beverage containing the hot pepper seed extract obtained by hot extraction of the hot pepper seed tea.

Hereinafter, the present invention will be described in more detail with reference to the following examples, but the scope of the present invention is not limited to the following examples.

[Preparation of red pepper seeds]

Chilli were purchased from Chonbuk Jeongeup. Dried red pepper was crushed using a crusher, and ground red pepper powder and red pepper seed were separated. The ground red pepper seeds were washed with washing water and dried using a dryer. The moisture content of dried red pepper seeds was 9.1%.

[Examples 1 to 3]

Dried red pepper seeds were roasted and ground. The temperature and time for frying and the degree of grinding are shown in Table 1 below. 20 g of the ground red pepper seeds was put into a tea bag to prepare a red pepper seed tea bag.

Roasted temperature
(° C) Roast time
(min) Degree of crushing
(mesh) Example 1 60 One 16 Example 2 70 One 16 Example 3 90 One 16 Example 4 100 One 16

The tea bags of Examples 1 to 4 were subjected to sensory training in a randomly selected group of 200 mL of water at 80 DEG C and then rinsed with water to prepare a mouth rinse, And 5 were rated as the weakest and worst for the preference, 1 for the strongest and 5 for the good, and the results are shown in Table 2.

Savory taste heat incense Color preference Example 1 3.8 3.9 3.8 4.5 3.9 Example 2 4.3 4.2 3.9 4.5 4.1 Example 3 4.2 4.3 4.2 4.3 4.3 Example 4 3.7 4.0 3.9 3.8 3.8

As in the sensory evaluation results of Table 2, in the case of Examples 1 and 4, the preference for fresh taste, pungent taste and preference was relatively poor.

In the case of Examples 2 and 3, all the palatable flavors and palatable palatability were all excellent as 4.2 or more. In particular, the palatable flavor, pungent taste, flavor, color,

[Examples 5 to 6]

Dried red pepper seeds were roasted and ground. At this time, the roasting temperature was fixed at 90 占 폚, and the roasting time was changed as shown in Table 3 below. 20 g of ground roasted red pepper seeds were put into a tea bag to prepare a tea bag.

Roasted temperature
(° C) Roast time
(min) Example 5 90 2 Example 6 90 3

The tea bags of Examples 5 to 6 were subjected to sensory training in a randomly selected group of 200 mL of water at 80 ° C, and then water was rinsed to prepare mouth-watering flavor, pungent taste, incense, color And the degree of preference was rated as 1, the strongest and the worst was 5, and the results were as shown in Table 4.

Savory taste heat incense Color preference Example 5 4.7 4.6 4.4 4.6 4.6 Example 6 4.3 4.2 3.9 3.9 4.0

As in the sensory evaluation results of Table 4, the flavor and color of Example 6 were relatively poorly evaluated as 3.9, while the taste, pungent taste, flavor, color, and preference of Example 5 were both evaluated to be not less than 4.5 , Which is higher than that of Example 3.

[Examples 7 to 11]

The dried red pepper heads separated from the dried red pepper were mixed in 20 g of the ground red pepper seed of Example 5 as shown in Table 5. Then, the dried red pepper seedlings were roasted at the same temperature and time as in Example 5.

Example 7 Example 8 Example 9 Example 10 Example 11 Crushed pepper
(g) 20 20 20 20 20 Dried red pepper
(g) 0.02 0.2 One 2 3

The tea bags of Examples 7 to 11 were subjected to sensory training in a randomly selected group of 200 mL of water at 80 ° C and then rinsed with water to prepare a mouth rinse, And the degree of preference was rated as 1, the strongest and the worst as 5, and the results were as shown in Table 6.

Savory taste heat incense Color preference Example 7 4.7 4.5 4.5 4.6 4.5 Example 8 4.7 4.6 4.6 4.5 4.6 Example 9 4.8 4.8 4.6 4.5 4.7 Example 10 4.5 4.6 4.6 4.3 4.5 Example 11 4.2 4.1 4.0 4.2 4.1

As in the sensory evaluation results of Table 6, in the case of the red pepper seed tea of Examples 7 to 10, all of them were evaluated to be not less than 4.5 and especially not less than 4.5. The hot pepper seed tea bag of Example 9 was rated best 4.8 for the pungent taste.

On the other hand, in the case of the teaspoon of Example 11, the spicy taste was evaluated to be relatively low as 4.1, which was considered to be a cause of deteriorating the sensory evaluation due to the strong spicy taste.

Claims (8)

a) separating the red pepper seeds from the dried red pepper;
b) washing the red pepper seeds;
c) drying the washed red pepper seeds;
d) frying the red pepper seeds;
and e) pulverizing the roasted red pepper seeds.
The method according to claim 1,
Wherein the step (d) comprises roasting the red pepper seeds at 60 to 100 DEG C for 1 to 3 minutes.
3. The method of claim 2,
Wherein the step (e) comprises grinding the roasted red pepper seed to a size of 8 to 16 mesh.
The method of claim 3,
Washing and drying the dried red pepper seaweed separated from the dried red pepper;
Frying the dried red pepper seedlings;
And mixing the roasted hot pepper seeds with the hot pepper seeds pulverized in the step (e).
5. The method of claim 4,
And 0.1 to 10 parts by weight of the roasted dried red pepper is mixed with 100 parts by weight of the pulverized red pepper seed.
5. The method of claim 4,
The method of manufacturing a red pepper seed tea according to any one of the above (1) to (3), wherein the roasted hot pepper seeds are mixed with at least one selected from brown rice, roundworm and porcine potatoes.
A red pepper seed tea, which is produced by the production method of any one of claims 1 to 6.
7. A red pepper seed beverage characterized by comprising hot pepper seed extract extracted from hot pepper seed tea of claim 7.