KR20220144994A - Method of processing for red pepper seed tea - Google Patents

Abstract

Provided is a method for processing red pepper seed tea. The method for processing red pepper seed tea includes the steps of: washing red pepper seeds by soaking the same in brine; steaming and drying the washed red pepper seeds; adding alcohol to the dried red pepper seeds, to age the same; roasting the aged red pepper seeds; and sifting the roasted red pepper seeds.

Description

Processing method of red pepper seed tea {METHOD OF PROCESSING FOR RED PEPPER SEED TEA}

The present invention relates to a processing method of red pepper seed tea, and more particularly, to a method of processing red pepper seed tea by minimizing the pungency of red pepper seeds and processing it into leaching tea (hereinafter referred to as 'pepper seed tea') that can be conveniently consumed anytime and anywhere. it's about

Red pepper seeds are known to prevent high blood pressure and depression, prevent aging, and have anticancer and diet effects, but due to their unique spicy taste, they have not been developed as various types of processed foods.

Therefore, there is a need for a new processing method capable of producing various types of processed food so that it can be conveniently consumed anytime and anywhere by minimizing the pungent taste of red pepper seeds.

The technical problem to be solved by the present invention is to soak and wash red pepper seeds in brine, and then steam and dry the washed red pepper seeds, then add alcohol to the dried red pepper seeds to ripen, roasting the aged red pepper seeds, and roasting An object of the present invention is to provide a processing method of red pepper seed tea that can be produced as red pepper seed tea that can be conveniently consumed anytime and anywhere by minimizing the pungent taste of red pepper seeds by sieving red pepper seeds to produce red pepper seed tea.

The technical problems of the present invention are not limited to the technical problems mentioned above, and other technical problems not mentioned will be clearly understood by those skilled in the art from the following description.

In order to solve the above-mentioned technical problems, the processing method of red pepper seed tea according to an embodiment of the present invention includes washing red pepper seeds by soaking in brine, steaming and drying the washed red pepper seeds, and adding alcohol to the dried red pepper seeds. It includes the step of adding and aging, roasting the aged red pepper seeds, and sieving the roasted red pepper seeds.

According to the present invention as described above, red pepper seeds are soaked in brine, washed, and then the washed red pepper seeds are steamed and dried, and then alcohol is added to the dried red pepper seeds and aged, and the aged red pepper seeds are roasted, and the roasted red pepper seeds are By producing red pepper seed tea by sieving, it has the effect of minimizing the pungent taste of red pepper seeds and producing pepper seed tea that can be conveniently consumed anytime, anywhere.

1 is a flowchart showing a schematic flow of a processing method of red pepper seed tea according to an embodiment of the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. Advantages and features of the present invention and methods of achieving them will become apparent with reference to the embodiments described below in detail in conjunction with the accompanying drawings. However, the present invention is not limited to the embodiments published below, but may be implemented in various different forms, and only these embodiments complete the publication of the present invention, and common knowledge in the art to which the present invention pertains It is provided to fully inform those who have the scope of the invention, and the present invention is only defined by the scope of the claims. Like reference numerals refer to like elements throughout.

Unless otherwise defined, all terms (including technical and scientific terms) used herein may be used with the meaning commonly understood by those of ordinary skill in the art to which the present invention belongs. In addition, terms defined in a commonly used dictionary are not to be interpreted ideally or excessively unless clearly defined in particular.

The terminology used herein is for the purpose of describing the embodiments and is not intended to limit the present invention. In this specification, the singular also includes the plural unless specifically stated otherwise in the phrase. As used herein, “comprises” and/or “comprising” does not exclude the presence or addition of one or more other components in addition to the stated components.

Hereinafter, a processing method of red pepper seed tea according to an embodiment of the present invention will be described with reference to the drawings.

Referring to Figure 1, the schematic flow of the processing method of red pepper seed tea according to an embodiment of the present invention is shown.

First, a step (S100) of washing red pepper seeds by soaking in brine may be performed.

The red pepper seeds are general red pepper, cheongyang pepper, squid pepper, green pepper, nyora, dangjo pepper, mirasol pepper (gwahiyo pepper), bird eye pepper, sacheon pepper, serrano pepper, arbol pepper, esplet pepper, cucumber pepper , Cherry pepper, Chippa pepper, Chillaka pepper (Pasilla pepper), Cayenne pepper, Poblano pepper (Ancho pepper), Fresno pepper, Frigitello, Sky pepper, Haba pepper, Jalapeño (Chipole), Hungarian wax pepper , means to include seeds of all kinds of peppers defined in the dictionary, such as sweet pepper, banana pepper, paprika, and green pepper.

By washing the red pepper seeds by soaking in salt water rather than water, it is possible to reduce the pungency of the red pepper seeds while suppressing the loss of nutrients contained in the red pepper seeds.

The salt water for soaking and washing the red pepper seeds can be made by diluting a little bit of sea salt in water. For example, it is a method of diluting about 10 grams of sea salt in 1 liter of water.

The red pepper seeds may be soaked in brine, and then washed cleanly using a grain washer or the like.

Next, a step (S200) of steaming and drying the washed red pepper seeds may be performed.

By steaming the red pepper seeds soaked in the brine and washed using a cooker or a steamer, and drying them using a stirrer or a dryer, it is possible to further reduce the pungency of the red pepper seeds.

When steaming and drying the red pepper seeds soaked in the brine, it is preferable to dry until the water content of the red pepper seeds reaches a minimum.

Subsequently, a step (S300) of aging by adding alcohol to the dried red pepper seeds may be performed.

By adding alcohol to the dried red pepper seeds and aging, the spiciness felt by the palate can be further reduced while the extraction efficiency and flavor of the red pepper seeds are enhanced.

The alcohol added to the dried red pepper seeds means to include all kinds of alcohol defined in advance, such as brewed liquor (fermented liquor), distilled liquor, and hybrid liquor.

When the dried red pepper seeds are aged by adding alcohol, only one kind of alcohol may be added and aged, or several kinds of alcohol may be mixed and then aged, and various kinds of alcohol may be added repeatedly several times. It can also be aged with

After adding alcohol to the dried red pepper seeds, it can be aged using a heating device or a thermostat maintaining a constant temperature, such as a cooker, a steamer, a thermostat, a ripening box, and a fermenter.

In the step of aging by adding alcohol to the dried red pepper seeds (S300), powders or extracts of spices, mushrooms, fruits, vegetables, herbs, herbs, edible flowers, tea, grains, medicines, etc. are added together with alcohol. By aging, it is possible to produce various kinds of red pepper seed tea with different flavors while neutralizing the spicy taste of the red pepper seeds.

Next, the roasting step (S400) of the aged red pepper seeds may be performed.

By roasting the aged red pepper seeds using a stir-frying machine or a roaster, it is possible to reduce the spicy taste together with the enhancement of the flavor of the aged red pepper seeds.

According to the moisture content of the aged red pepper seeds, the temperature and time of the roasting are differentially applied, and it is preferable to roast until the moisture content of the aged red pepper seeds reaches a minimum value.

Finally, the step of sieving the roasted red pepper seeds (S500) may be performed.

By sieving the roasted red pepper seeds with a vibrating sieve, etc., and removing all the debris such as crumbs and carbides generated in the roasting step (S400) of the aged red pepper seeds, the transparency of the drinking tea extracted into the finished red pepper seed tea is improved. can

After the step of sieving the roasted red pepper seeds (S500), the sieved red pepper seeds as raw material or crushed, and packaged in a tea bag for tea extraction in a certain amount, can be commercialized like conventional leaching tea.

In the above embodiment, the red pepper seeds are soaked in brine and washed, and then the washed red pepper seeds are steamed and dried, then alcohol is added to the dried red pepper seeds and aged, the aged red pepper seeds are roasted, and the roasted red pepper seeds are sieved. It can be seen that by producing red pepper seed tea, the spiciness of red pepper seeds can be minimized, and red pepper seed tea can be produced conveniently anytime, anywhere.

Although embodiments of the present invention have been described above with reference to the accompanying drawings, those of ordinary skill in the art to which the present invention pertains can realize that the present invention can be embodied in other specific forms without changing the technical spirit or essential features. you will be able to understand Therefore, it should be understood that the embodiments described above are illustrative in all respects and not restrictive.

Claims (6)

Washing the red pepper seeds by soaking in brine;
Steaming and drying the washed red pepper seeds;
A step of aging by adding alcohol to the dried red pepper seeds;
Roasting the aged red pepper seeds; and
A method of processing red pepper seed tea, including; sieving the roasted red pepper seeds. The method according to claim 1,
In the step of washing the red pepper seeds by soaking them in brine, the red pepper seeds are general red pepper, cheongyang pepper, serrano pepper, green pepper, gnora, dangjo pepper, mirasol pepper (gwahiyo pepper), bird eye pepper, Sichuan pepper, serrano pepper, Arbol pepper, esplet pepper, cucumber pepper, cherry pepper, chives pepper, chica pepper (passilla pepper), cayenne pepper, poblano pepper (ancho pepper), fresno pepper, frigitello, sky pepper, haba pepper , Jalapeño (chipotle), Hungarian wax pepper, sweet pepper, banana pepper, paprika, bell pepper, etc., characterized in that it contains the seeds of all kinds of peppers defined in the dictionary, such as, the processing method of red pepper seed tea. The method according to claim 1
In the step of aging by adding alcohol to the dried red pepper seeds, the alcohol is a method of processing red pepper seed tea, characterized in that it includes all kinds of alcohol defined in advance, such as brewed (fermented wine), distilled spirits, and hybrid wines. The method according to claim 1,
In the step of aging by adding alcohol to the dried red pepper seeds, spices (mustard, cinnamon, lemon, myrrh, vanilla, bongchul, saffron, summac, ginger, anise, awi, allspice, turmeric, laurel, nutmeg, clove, Mandarin, Chopi, Cardamom, Kaffir Lime, Caraway, Curry, Cumin, Cubeb, Tamarind, Octagonal, Pilbal, Fenugreek, Sancho, Fennel, Pepper, etc.) and Mushrooms (Matsutake, Shiitake, Oyster, etc.) Enoki mushroom, neungi mushroom, oyster mushroom, shiitake mushroom, roe deer mushroom, cordyceps mushroom, wood ear mushroom, reishi mushroom, situation mushroom, champignon mushroom, oyster mushroom, chestnut mushroom, pine pine mushroom, mulberry mushroom, hazelnut mushroom, Arabidopsis mushroom, shiitake mushroom, Wrinkle mushrooms, oyster mushroom, yellow magnolia mushroom, morel mushrooms, etc.), fruits (caustic fruits such as apple, pear, loquat, and quince) and semi-causal fruits such as citron, grapefruit, orange, persimmon, and tangerine fruit such as plum, peach, cherry, apricot, date, strawberry, grape, cherry, gooseberry, blueberry, bilberry, redwaterberry, raspberry, blackberry ), ginkgo, pasta, pine nuts, almonds, hazelnuts, walnuts, chestnuts, nuts, and other nuts such as coconut), vegetables (lettuce, spinach, garlic, asparagus, and leafy vegetables such as bamboo shoots) Root vegetables such as radish, carrot, turnip, burdock, sweet potato, hemp, lotus root, potato, ginger, cucumber, pumpkin, melon, red pepper, tomato, corn, green pepper, paprika, eggplant, pea, and kidney bean果菜類) and spices such as coriander, basil, and sesame leaves), herbs (watercress, dandelion, dandelion, dandelion, dandelion), black dandelion, dandelion, dandelion, Chickpeas, chrysanthemums, lacquer shoots, urchins, bellflower, bamboo shoots, purslane, mugwort, rapeseed, sagebrush, leathery greens, sedum, radish, radish radish, bean sprouts, bean leaves, sweet potato stems, taro, garlic stems, pumpkin leaves, bracken, Bean sprouts, bean sprouts, water parsley, etc.), herbs (lavender, lemon balm, rosemary, marjoram, mint, peppermint, spearmint, bergamot, borage, savory, cedar) Easy, sweet basil, angelica, oregano, chamomile, coriander, cornflower, tarragon, thyme, port marigold, fennel, hyssop, cinnamon, rose, jasmine, hibiscus, lemongrass, rosehip, etc.), edible flowers (plum, chrysanthemum, Acacia flower, camellia flower, apricot flower, peach flower, begonia, pansy, rose, azalea, rape flower, geranium, mallow, coltsfoot flower, coltsfoot flower, marigold, buckwheat flower, ginseng flower, silver moss flower, brier flower, chamomile, nasturtium flower, hibiscus, Hyssop, lotus, forget-me-not, violet, etc.), tea (Gyeomyeong tea, Goji tea, tangerine tea, jujube tea, perilla tea, plum tea, quince tea, chestnut tea, barley tea, hawthorn tea, apricot tea, lotus tea, oyster tea, omija tea, Fruit teas such as corn tea, citron tea, barley tea, ginkgo tea, grape tea, brown rice tea, walnut tea, and fennel tea, persimmon leaf tea, chrysanthemum tea, green tea, duchung tea, loquat tea, trifolieae tea, pine needle tea, mugwort tea, oga tea, Leaf teas such as Eureum tea, Indong tea, Azalea tea, Chopi tea, Angelica root tea, Bellflower tea, Donggule tea, Matcha, Maekmundong tea, ginger tea, ginseng tea, and arrowroot tea, and licorice tea, cinnamon tea, Elm tea, and Elm tea Skin teas such as tea, kelp tea, dandelion tea, seokgok tea, reishi tea, eumyanggwak tea, shiitake mushroom tea, arrow tea, and other teas made from whole plants, petal teas such as chrysanthemum tea and cherry blossom tea, coffee, cacao, etc. ), grains (rice, barley, wheat, rye, buckwheat, corn, sorghum, oats, millet, blood, barley radish, millet, beans, red beans, sesame, mung beans, peanuts, almonds, hazelnuts, pine nuts, coffee beans, cacao beans, Chickpeas, lentils, cacao nibs, amaranth, quinoa, and various kinds of seeds) and medicinal substances (cinnamon, ginseng hull, squash, burdock, sagebrush, hwangbaek, mulberry skin, phalangeal skin, ringworm skin, dermis, etc.) Barks and wisterias such as Gudeung, Seokgok, Danhyang, Chaeyang, Sirloin grass, Yukjongyong, Moktong, Juknyeo, Somok, Aloes and etc. Roots such as , hwangryeon, jimo, hair root, hwangjeong, creation, banha, sanyak, cheongung, baekgeum, ginger, cheonnamseong, baekchul, seokchangpo, cheonma, lily, horseback riding, taeksa, ahchul, and damjuk Rhizomes such as leaf, loquat leaf, ae leaf, arborvitae leaf, upper leaf, perilla leaf, rhizome, etc. Leaves and petals such as Kwakhyang, Hyeonggae, Yinyanggwak, Ephedra, Mint, Injinho, and fruits such as Presbytery, Frankincense, Songhyang, Mischief, Obaeja, Shinguk, Myrrh, Anxanhyang, Awi, and Ada, and Gwipan, Ungdam, Seokgyeolmyeong , antler, Haegusin, Seomsu, Mangchung, Hogol, Glue, Moryeo, Musk, Yeonggak, Banmo, Seogak, Yongyeonhyang, Baekgangjam, Byeolgap, Woohwang, etc. , Honga Daegeuk, Angelica, Wooseul, Hwanggi, Turmeric, Wonji, Ginseng, Jageun, Mokhyang, Resources, Jeokjak, White rice, Jeonho, Jiu, Earl, Jihwang, Jinkyo, Sandeun, Bangpung, Cheonmundong, Western ginseng, Baekbu, Choodu, Sokdan , white paper, water oyster, oyak, samchil, red ginseng, ginseng, seshin, golden, maekmundong, gwangbangi, gentian and other herbaceous and gaza, baekjiryeo, daebokpi, gwaru, bokbunja, jujube, gogak, four gentleman, maduryeong, gugija , casualty, manhyeongja, tangerine peel, hawthorn, malt, tree fruit, sansuyu, omija, baekdugu, sanchija, osuyu, octagonal fennel, stone rhubarb, longanyuk, pilbal, sije, friend, hocho, traveler, ikjiin, flower, yeonkyo, purple Soju, fennel, five mackerel, chanterelle, chungwija, cheonnyeonja, etc. resins and other kinds, and gachaeja, majeon, castor, mustard, mokbyeolja, betel nut, geomsil, baekwa, sanjoin, gyeonwooja, baekpyeondu, songjain , Gyeomyeongja, Bogolji, linseed, damdusi, livestock, nutmeg, big satung, fado, uiin, doin, tosaja, chajeon, donggwaja, passerby, cheongeumja, majain, fenugreek, homaja and other animals and nogamseok, Minerals such as injection, keel, large magnet, talc, yeoryang, mango, gypsum, jeokseokji, alum, and powders or extracts such as brain hwan, bokryeong, cordyceps, jeoryeong, haeincho) are added together with alcohol for aging. Processing method of red pepper seed tea to do. The method according to claim 1,
In the step of aging by adding alcohol to the dried red pepper seeds, after aging by adding sake to the dried red pepper seeds, wine is added to the aged red pepper seeds for re-aging. The method according to claim 1,
After the step of sieving the roasted red pepper seeds, the sieved red pepper seeds are raw or pulverized, and a predetermined amount is packaged in a tea bag for tea extraction, a method of processing red pepper seed tea.

Images