KR20230026111A - Manufacturing Method of powdered hot pepper - Google Patents

Abstract

The present invention relates to a method for manufacturing functional red pepper powder, and more specifically, to a method for manufacturing functional red pepper powder capable of applying rice fermented powder, which is formed by fermenting rice with lactobacillus, to the red pepper powder; preventing decay of the red pepper powder by using an antibacterial property and protein decomposition of the lactobacillus; and increasing preservation and a light taste of various foods using the same. That is, the present invention relates to the method for manufacturing functional red pepper powder comprising: a first step of making fried rice by sterilizing rice extracted from brown rice in a frying step; a second step of making a fermentation composition by mixing the fried rice, lactobacillus fermentation oil, and water; a third step of putting the fermentation composition in a fermenting device and fermenting the same; a fourth step of making the rice fermented powder by drying the fermentation composition and putting the same in a pulverizing device; and a fifth step of putting the rice fermented powder to the red pepper powder, stirring the same, and evenly distributing the rice fermented powder throughout the red pepper powder.

Description

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

The present invention relates to a method for manufacturing functional red pepper powder, and more specifically, to prevent spoilage of red pepper powder by distributing fermented rice bran powder obtained by fermenting rice bran with lactic acid bacteria to red pepper powder and using the antibacterial and proteolytic power of lactic acid bacteria to increase the shelf life of red pepper powder. It relates to a method for manufacturing functional red pepper powder that can increase the light taste of various foods using the same while

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 losses.

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.

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 fermented a fermentation composition obtained by mixing rice bran extracted from brown rice with sterilized rice bran, lactic acid bacteria fermented milk, and water in a roasting process, and then dried and finely pulverized fermented rice bran powder. It is a method for producing fermented rice bran powder by mixing it with red pepper powder and stirring it evenly to distribute the fermented rice bran powder in the red pepper powder. It inhibits the penetration of harmful bacteria by lactic acid bacteria to prevent quality deterioration and greatly extends the storage period. Functional red pepper powder manufacturing method it's about

The present invention is a first step of making stir-fried rice bran by sterilizing rice bran extracted from brown rice through a roasting process; A second step of preparing a fermentation composition by mixing the stir-fried rice bran, 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 make fermented rice bran powder; A functional red pepper powder manufacturing method comprising the fifth step of mixing the fermented rice bran powder with red pepper powder and stirring it so that the fermented rice bran powder is entirely distributed in the red pepper powder.

In the second step, 60 to 80 parts by weight of stir-fried rice bran, 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 fermenting the roasted rice bran 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 100 to 300 mesh Rice bran It is characterized by making a fermented powder.

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

The functional red pepper powder according to the present invention mixes fermented rice bran powder made by fermenting rice bran with lactic acid bacteria to red pepper powder to evenly distribute the fermented rice bran powder, thereby forming a form similar to that formed by forming a lactic acid bacteria film on red pepper powder, thereby preventing harmful bacteria caused by lactic acid bacteria. It has the effect of preventing the decay of red pepper powder by inhibiting penetration and greatly extending the storage period.

In addition, the present invention has an effect of providing high-quality functional red pepper powder, such as giving the cooked food a light texture when food is cooked using red pepper powder containing fermented rice bran powder.

1 is a flow chart showing a process for producing functional red pepper powder according to 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 will be omitted.

The functional red pepper powder of the present invention is characterized in that it consists of a configuration in which stir-fried rice bran is fermented with lactic acid bacteria, powdered rice bran fermented powder is mixed with red pepper powder, and stirred to evenly distribute it.

The manufacturing process for producing functional red pepper powder of the present invention includes a first step (S1) of making stir-fried rice bran by sterilizing rice bran extracted from brown rice through a roasting process; A second step (S2) of preparing a fermentation composition by mixing the roasted rice bran, 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 prepare fermented rice bran powder; A fifth step (S5) of mixing the fermented rice bran powder with red pepper powder and stirring it so that the fermented rice bran powder is evenly distributed throughout the red pepper powder.

In the first step (S1), rice bran extracted from brown rice is put into a stir-fry pot and sterilized by roasting at a temperature of 120-150 ° C. for 5-15 minutes.

That is, after the sterilization of harmful bacteria by the stir-fried rice bran, the fermented product has quality stability in the process of performing the fermentation of the rice bran by the lactic acid bacteria in the post-process.

Rice bran is a fine bran separated in the process of milling brown rice into white rice after removing the chaff from rice. Fat, protein, and dietary fiber account for a large portion of nutrients, and it contains vitamin A and B vitamins such as thiamin, pyridoxine, and niacin. , Vitamin E and minerals such as calcium, zinc, and iron are the main components, and various nutrients have been identified.

there is.

In other words, by fermenting rice using rice bran, which has nutrients such as vegetable protein and vitamins, in which nutrients of rice are concentrated, active ingredients of rice bran can be consumed together, and rice bran is rich in dietary fiber, so lactic acid bacteria fermentation is promoted, and the rice bran is to have a light taste in the lactic acid bacteria fermented composition of the post-process by using the fried rice bran made through the roasting process.

In the second step (S2), 60 to 80 parts by weight of fried rice bran, 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 fermented composition mixed at a ratio of 60 to 80 parts by weight of the roasted rice bran, 1 to 5 parts by weight of lactic acid bacteria fermented milk, and 30 to 60 parts by weight of water is introduced into the fermentor to a fermentation temperature of 35 to 40 ° C. In the process of fermentation for 60 to 80 hours, the fermented product is obtained.

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 roasted rice bran with lactic acid bacteria is put into a dryer and dried at a drying temperature of 35 to 40 ° C for 48 to 72 hours. to make finely powdered fermented rice bran powder.

In the fifth step (S5), the fermented rice bran powder is mixed with the red pepper powder, but the fermented rice bran powder is evenly mixed in a ratio of 1 to 5 parts by weight of the fermented rice bran powder to 95 to 99 parts by weight of the red pepper powder so that the fermented rice bran powder is evenly distributed throughout the red pepper powder. do.

In the above, it is preferable that after preparing the normally produced or distributed red pepper powder, the consumer (user) directly mixes the fermented rice bran powder according to the present invention with the red pepper powder and uses it for storage and cooking food.

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

In addition, when food is cooked using red pepper powder containing fermented rice bran powder, the cooked food has a light texture, and the cooked food has high quality, such as preventing deterioration of food for a long time by blocking harmful bacteria by lactic acid bacteria. of functional red pepper powder.

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 making stir-fried rice bran
S2: Step of making a fermentation composition by mixing stir-fried rice bran, 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 rice bran powder
S5: Mixing and stirring the fermented rice bran powder with red pepper powder to distribute

Claims (5)

A first step (S1) of making stir-fried rice bran by sterilizing rice bran extracted from brown rice through a roasting process;
A second step (S2) of preparing a fermentation composition by mixing the roasted rice bran, 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 prepare fermented rice bran powder;
Functional red pepper powder manufacturing method characterized in that consisting of; a fifth step (S5) of mixing the fermented rice bran powder with red pepper powder and stirring it so that the fermented rice bran powder is entirely distributed in the red pepper powder.
According to claim 1,
In the second step (S2), 60 to 80 parts by weight of fried rice bran, 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. Method for producing functional red pepper powder, characterized in that .
According to claim 1
In the third step (S3), the fermentation composition passed through the second step is introduced into a fermentor and fermented at a temperature of 35 to 40 ° C. for 60 to 80 hours.
According to claim 1,
In the fourth step (S4), the fermented product obtained by fermenting the roasted rice bran 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 100 to 300 mesh Functional red pepper powder manufacturing method characterized by making fermented rice bran powder.
According to claim 1,
In the fifth step (S4), the rice bran 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 rice bran fermented powder with 95 to 99 parts by weight of red pepper powder and stirred. Functional red pepper powder manufacturing method.

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