KR20230026110A - Manufacturing Method of powdered hot pepper using red pepper seeds - Google Patents

Abstract

The present invention relates to a method for producing functional red pepper powder using red pepper seeds, and more specifically, to a method for producing functional red pepper powder using red pepper seeds, in which fermented powder of red pepper seeds, of which the red pepper seeds are fermented with lactic acid bacteria, is distributed in red pepper powder, thereby preventing the red pepper seeds from decaying and increasing a preservation period by using antibacterial properties and protein decomposition ability of the lactic acid bacteria. That is, the present invention relates to a method for producing functional red pepper powder using red pepper seeds, comprising: a first step of selecting, washing, and drying the red pepper seeds; a second step of mixing the red pepper seeds, lactic acid bacteria fermentation oil, and water to produce a fermentation composition; a third step of putting the fermentation composition into a fermenter and fermenting the same to produce a fermented product; a fourth step of drying the fermented product and putting the dried fermented product into a grinder to produce fermented red pepper seed powder; and a fifth step of mixing the fermented red pepper seed powder with red pepper powder and stirring the same to uniformly distribute the fermented red pepper seed powder throughout the red pepper powder.

Description

Functional red pepper powder manufacturing method using red pepper seeds {Manufacturing Method of powdered hot pepper using red pepper seeds}

The present invention relates to a method for producing functional red pepper powder using red pepper seeds, and more specifically, to prevent and preserve red pepper powder from spoiling by distributing fermented red pepper seeds powder obtained by fermenting red pepper seeds with lactic acid bacteria to red pepper powder using the antibacterial properties and proteolytic power of lactic acid bacteria. It relates to a method for manufacturing functional red pepper powder using red pepper seeds that can increase the period.

Red pepper is an important crop that is essential for almost all dishes, and is cultivated in Korean farms second only to rice. These red peppers contain large amounts of vitamin A and vitamin C, and the spicy taste of red pepper is due to capsaicin and dihydrocapsaicin.

Such red pepper is also used as a material for various types of seasoning foods. Red pepper is mainly dried and ground to make red pepper powder, which is used as a spice for red pepper paste, kimchi, seasoning and other purposes.

As these peppers are rich in nutrients, anthracnose and blight. It is a crop that is frequently invaded by various pests, such as gray bear blight, and not only those that cause a lot of trouble in pepper farming, but also peppers are dormant during the drying process because the pathogens remain on the peppers even after they are harvested, and then ground with red pepper powder. When it is activated through the vegetable protein of red pepper, it decomposes the nutrients, decolorizes the natural color of red pepper to white, and destroys the nutrients, causing deterioration and discoloration to the extent that it is impossible to ingest, resulting in great loss.

Therefore, in order to prevent deterioration and discoloration of the red pepper powder, it is preferable to put the red pepper powder in a dryer at the same time as harvesting, dry it quickly at a high temperature, and store it sealed, and store the red pepper powder in a refrigerator or frozen simultaneously with grinding.

However, although there are some differences in the storage and distribution process of red pepper powder, it is difficult to maintain the quality of red pepper powder, such as bacterial deterioration and easy contamination by harmful bacteria after about 2 to 3 months.

When food is made using red pepper powder contaminated or deteriorated by these various bacteria, it can be thought that it is harmless to the human body because it is heat-treated. In addition to being harmful to food, there are problems such as accelerating the decay of food using it.

On the other hand, red pepper seeds separated during the crushing process of red pepper powder are mixed with red pepper powder in a range that does not reduce the red color and taste of red pepper powder, for example, about 10%, but most of the red pepper seeds are disposed of by landfill or incineration.

However, red pepper seeds have been found to have various beneficial effects on the human body, including essential fatty acids, and accordingly, various researches and developments are being conducted on how to use red pepper seeds.

KR No. 10-1356426 KR No. 10-1063894 KR No. 10-1774328 KR No. 10-1407892 KR No. 10-2072169 KR No. 10-2035973

In order to solve this problem, the present invention ferments a fermentation composition obtained by mixing red pepper seeds, lactic acid bacteria fermented milk, and water, and then mixes the dried and finely ground fermented red pepper seed powder with red pepper powder, stirs it evenly, and ferments red pepper seeds in red pepper powder. It relates to a method for producing functional red pepper powder using red pepper seeds to prevent quality deterioration and significantly extend shelf life by suppressing the penetration of harmful bacteria by lactic acid bacteria as a means for distributing the powder.

The present invention includes a first step of selecting, washing and drying red pepper seeds; A second step of preparing a fermentation composition by mixing the red pepper seeds, lactic acid bacteria fermented milk, and water; A third step of introducing the fermentation composition into a fermentor and fermenting it to produce a fermented product; A fourth step of drying the fermented product and then putting it into a grinder to produce fermented red pepper seed powder; It is characterized by a functional red pepper powder manufacturing method using red pepper seeds comprising a fifth step of mixing the fermented red pepper seed powder with red pepper powder and stirring it so that the fermented red pepper seed powder is evenly distributed throughout the red pepper powder.

In the second step, 60 to 80 parts by weight of red pepper seed, 1 to 5 parts by weight of lactic acid bacteria fermented milk, and 30 to 60 parts by weight of water are mixed and stirred to make a fermentation composition.

In the third step, the fermentation composition passed through the second step is introduced into a fermentor and fermented for 60 to 80 hours at a fermentation temperature of 35 to 40 ° C.

In the fourth step, the fermented product obtained by lactic acid bacteria fermentation of the red pepper seeds passed through the third step is put into a dryer, dried at a drying temperature of 35 to 40 ° C for 48 to 72 hours, and then finely powdered with 30 to 100 mesh. Fermentation of red pepper seeds It is characterized by making a powder.

In the fifth step, the fermented red pepper seed powder that has passed through the fourth step is mixed with red pepper powder, but 95 to 99 parts by weight of red pepper powder is mixed in a ratio of 1 to 5 parts by weight of fermented red pepper seed powder and stirred.

The present invention suppresses the penetration of harmful bacteria by lactic acid bacteria by distributing fermented red pepper seed powder in red pepper powder to form a film of lactic acid bacteria on red pepper powder, thereby preventing spoilage of red pepper powder and greatly extending the storage period. There are effects that can be done.

In addition, the red pepper powder containing the fermented red pepper seed powder according to the present invention has an effect of producing high-quality functional red pepper powder, such as giving a spicy texture to cooked food while maintaining 100% purity of red pepper ingredients suitable for the management standards of the Ministry of Food and Drug Safety. there is.

1 is a flow chart showing a process for producing functional red pepper powder using red pepper seeds of the present invention.

Hereinafter, a preferred embodiment of the present invention will be described in detail. And, in describing the present invention, if it is determined that a detailed description of a related known function or configuration may unnecessarily obscure the gist of the present invention, the detailed description thereof will be omitted.

The functional red pepper powder using red pepper seeds of the present invention is characterized in that it consists of a configuration in which red pepper seeds are fermented with lactic acid bacteria, powdered red pepper seed fermented powder is mixed with red pepper powder, and stirred to evenly distribute the powder.

The manufacturing process for producing functional red pepper powder using red pepper seeds of the present invention includes a first step (S1) of selecting, washing, and drying red pepper seeds; A second step (S2) of preparing a fermentation composition by mixing the red pepper seeds with lactic acid bacteria fermented milk and water; A third step (S3) of introducing the fermentation composition into a fermentor and fermenting it to produce a fermented product; A fourth step (S4) of drying the fermented product and then putting it into a grinder to produce fermented red pepper seed powder; A fifth step (S5) of uniformly mixing the fermented red pepper seed powder with red pepper powder so that the fermented red pepper seed powder is distributed throughout the red pepper powder.

In the first step (S1), it is preferable to separate red pepper seeds from dried red pepper, such as separating red pepper seeds from crushed dried red pepper to prepare red pepper powder using dried red pepper, which is when separating red pepper seeds from raw red pepper. It is preferable to separate the red pepper seeds from the dried red pepper seeds because the red pepper seeds contain a lot of moisture and the productivity is not good, such as requiring a lot of drying time.

In addition, the foreign substances attached to the pepper seeds separated during the crushing process of the pepper are washed using washing water, but the washing method of the pepper seeds is sprayed with washing water on the pepper seeds transported through the mesh-type conveyor belt to wash them, or the mesh-type conveyor belt Various washing methods can be applied, such as washing by passing the immersed in the washing tank.

When the washed red pepper seeds are dried, they are dried at a temperature of 100 to 150 ° C for 5 to 15 minutes to sterilize harmful bacteria remaining in the red pepper seeds. To ensure that water has quality stability.

In particular, red pepper seeds are known to have 100 times the anti-cancer effect compared to red pepper, and capsaicin, which is contained in the spicy taste of red pepper, prevents blood clotting and has excellent effects in preventing arteriosclerosis and high blood pressure, which can prevent various adult diseases. It is known that the capsaicin is contained in the pepper seeds more than twice as much as the skin of the pepper.

It is to provide high-quality red pepper powder by using such red pepper seeds to increase the spiciness of red pepper powder, prevent decay of red pepper powder, and increase shelf life.

In the second step (S2), 60 to 80 parts by weight of red pepper seeds, 1 to 5 parts by weight of lactic acid bacteria fermented milk, and 30 to 60 parts by weight of water are mixed and stirred evenly to make a fermentation composition.

The rice bran contained in the fermented composition further activates the activity of lactic acid bacteria and promotes the growth of lactic acid bacteria.

In the third step (S3), the fermentation composition mixed at a ratio of 60 to 80 parts by weight of the red pepper seed, 1 to 5 parts by weight of lactic acid bacteria fermented milk, and 30 to 60 parts by weight of water is introduced into a fermentor at a fermentation temperature of 35 to 40 ° C. A fermented product is obtained by fermentation for 60 to 80 hours.

At the time of fermentation of the fermentation composition, it is preferable that the fermentation temperature is 35 ~ 40 ° C. so that optimal fermentation can be achieved. This is because fermentation does not work well, and at a high temperature of 40 ° C. or higher, lactic acid bacteria die or their activity decreases, resulting in a decrease in fermentation efficiency.

In the fourth step (S4), the fermented product obtained by fermenting the red pepper seeds with lactic acid bacteria is put into a dryer and dried for 48 to 72 hours at a drying temperature of 35 to 40 ° C. Finely powdered fermented red pepper seed powder is prepared.

In the fifth step (S5), the red pepper seed fermented powder is mixed with the red pepper powder, but the red pepper seed fermented powder is mixed in a ratio of 1 to 5 parts by weight of the red pepper seed fermented powder with 95 to 99 parts by weight, and the mixture is put into a stirrer to stir the red pepper powder. Make sure that the fermented pepper seed powder is evenly distributed throughout.

As described above, the fermented red pepper seed powder fermented with lactic acid bacteria is distributed in the red pepper powder to form a lactic acid bacteria film on the red pepper powder, thereby inhibiting the penetration of harmful bacteria by lactic acid bacteria, preventing the red pepper powder from spoiling, and greatly extending the storage period. allow it to be done

In addition, the red pepper powder containing the fermented red pepper seed powder according to the present invention maintains the red pepper component of 100% purity suitable for the management standards of the Ministry of Food and Drug Safety, while the cooked food using it blocks harmful bacteria by lactic acid bacteria, preventing food from deteriorating for a long time. It provides high-quality functional red pepper powder, such as having a spicy texture.

In the above, the present invention has been described with reference to the above embodiments, but various modifications are possible within the scope of the technical idea of the present invention.

S1: step of sorting, washing and drying red pepper seeds
S2: Step of making a fermentation composition by mixing red pepper seeds, lactic acid bacteria fermented milk, and water
S3: Step of putting the fermentation composition into a fermentor and fermenting it to make a fermented product
S4: Drying the fermented material and then putting it into a grinder to make fermented red pepper seed powder
S5: Mixing and stirring the fermented red pepper seed powder with red pepper powder to distribute it

Claims (5)

A first step (S1) of selecting, washing and drying red pepper seeds;
A second step (S2) of preparing a fermentation composition by mixing the red pepper seeds, lactic acid bacteria fermented milk, and water;
A third step (S3) of introducing the fermentation composition into a fermentor and fermenting it to produce a fermented product;
A fourth step (S4) of drying the fermented product and then putting it into a grinder to produce fermented red pepper seed powder;
Functional red pepper powder manufacturing method using red pepper seeds, characterized in that consisting of a fifth step (S5) of mixing the fermented red pepper seed powder with red pepper powder and stirring it so that the fermented red pepper seed powder is distributed throughout.
According to claim 1,
In the second step (S2), functional red pepper powder using red pepper seeds, characterized in that 60 to 80 parts by weight of red pepper seeds, 1 to 5 parts by weight of lactic acid bacteria fermented milk, and 30 to 60 parts by weight of water are mixed and stirred to make a fermentation composition. manufacturing method.
According to claim 1
In the third step (S3), the fermentation composition passed through the second step is introduced into a fermentor and fermented for 60 to 80 hours at a fermentation temperature of 35 to 40 ° C. Method for producing functional red pepper powder using red pepper seeds.

According to claim 1,
In the fourth step (S4), the fermented product obtained by fermenting red pepper seeds through the third step with lactic acid bacteria is put into a dryer, dried at a drying temperature of 35 to 40 ° C for 48 to 72 hours, and then finely powdered with 30 to 100 mesh. Functional red pepper powder manufacturing method using red pepper seeds, characterized in that for making a fermented red pepper seed powder.
According to claim 1,
In the fifth step (S4), the red pepper seed fermented powder passed through the fourth step is mixed with red pepper powder, but mixed in a ratio of 1 to 5 parts by weight of red pepper seed fermented powder to 95 to 99 parts by weight of red pepper powder and stirred. Method for manufacturing functional red pepper powder using red pepper seeds.

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