KR101256728B1 - Powder sauce and process thereof - Google Patents

Abstract

The present invention, by using the discarded red pepper seeds to add soup to soups such as soup, stew, soup, etc. mainly to develop a powder sauce that can bring out a spicy and fresh taste, foster them as a product to create jobs and provide income sources The present invention relates to a powder source using red pepper and red pepper seeds, which can contribute to the vitalization and competitiveness of the red pepper industry.
To this end, powdered sauce is prepared with red pepper paste containing red pepper seeds and red pepper seed oil, red pepper powder, red pepper seeds, red pepper syrup, rice flavor, red pepper seeds oil, cooking oil, dried garlic, dried onion, dried onion , Beef powder, sesame oil, whole sesame seeds mixed.
And the powder sauce manufacturing method is a process for producing an acid extract consisting of scallop, Angelica, bear odor; Manufacturing red pepper paste consisting of red pepper powder, red pepper seed powder, red pepper seed oil, wild vegetable extract, rice syrup, refined salt; Preparing a flavor consisting of wild vegetable extract, vinegar, liquid fructose, liquid glucose, lemon extract, refined salt; Add red pepper powder, red pepper seed, rice starch, unflavored, red pepper seed oil, edible oil, dried garlic, dried onion, dried green onion, beef powder, sesame oil, whole sesame seeds, and heat mixed at 80 ℃ for 1 hour. It includes the process of manufacturing.

Description

Powder sauce using red pepper and red pepper seeds and its manufacturing method {POWDER SAUCE AND PROCESS THEREOF}

The present invention relates to a powder sauce using red pepper and red pepper seeds, and a method for manufacturing the same. More specifically, by using discarded red pepper seeds, it can be added to a dish mainly for soup, such as soup, stew, and soup, to bring out a spicy and fresh taste. The present invention relates to a powder source using red pepper and red pepper seeds, which can contribute to vitalization and competitiveness of the red pepper industry, to develop jobs and provide income sources by developing them as products and fostering them as products.

Generally, red pepper seed is yellowish round and is mainly used as red pepper oil by squeezing oil.

On the other hand, red pepper powder is produced through the washing, sorting, cutting, drying and grinding process by collecting raw red pepper, about 25% of the dried pepper is selected as red pepper seeds in the grinding process. In addition, since the high red pepper seed content in red pepper powder degrades the redness and taste inherent in red pepper powder, it is known that mixing red pepper and red pepper seeds in a ratio of 9: 1 can improve red pepper powder taste when preparing red pepper powder. Therefore, considering the red pepper powder production, which is about 14 to 160,000 tons per year, the pepper seeds produced during the production of red pepper powder can be estimated to be about 20,000 tons per year, and about 50% of the red peppers produced are purchased separately from ordinary households. It is estimated that about 10,000 tons of red pepper seeds can be used for processing by collecting red pepper powder from Nonghyup or Chili Pepper Processing Plant.

These pepper seeds have a high fat content (about 25-30%) and are mostly used as pepper oil, and there are no technologies or products using crude fibers or crude proteins contained in large amounts of pepper seeds yet.

Domestic red pepper production is 13-150,000 tons per year based on dried pepper, annual output is 1 trillion won, annual consumption per capita is 4 kg, the world's highest, and the second largest agricultural product after rice (10 trillion won).

Recently, with the increasing interest in health foods and processed foods around the world, interest in functional ingredients and activities such as peppers, spices, and herbs is increasing. For example, McCormick, a US-based spice company, constantly researches spices. Seven important spices were selected, and one of them was pepper. In addition, in Europe and the United States, thorough nutritional analysis and physiologically functional components are promoted by increasing consumption. In this regard, if new processed products and seasoning products using pepper are developed, it is expected to be an excellent health functional food.

In Korea, some studies related to the manufacture of red pepper paste have been made among the processed products using red pepper, but attempts to make liquid and powdered seasonings and new processed products are very poor. Especially, in the Western countries such as the US, seasonings that are sprinkled on food rather than red pepper paste ( Compared to the increase in the size of the seasoning type pepper processed products market every year, it can be said that there is a great growth potential in the development of various processed products using pepper in Korea in the future. In addition, most of the studies conducted overseas are mainly on breeds and new varieties, and there are few studies on processing technologies and products. Only researches, such as pepper quality analysis, have been conducted, and thus research on product development and processing technology related to pepper is required.

The food material development market using red pepper is an industry that can develop competitive products with less time and cost than other food development and can create high added value with low capital. Recently, interest in red pepper has been increasing and accordingly, the use of red pepper has been showing a great increase. However, there are no other products except red pepper paste and dried red pepper powder. have.

Recently, as consumers' knowledge and interest in food have increased, they tend to avoid the use of products containing synthetic preservatives, so they are rushing to develop new natural preservatives based on natural products that are harmless to humans.

Red pepper seeds, which are separated and removed during the manufacturing process at the red pepper powder factory, are produced in a large amount of about 15% of the total weight, and are currently used for milking some red pepper seeds or added to red pepper powder, but most red pepper seeds are disposed of in landfills. I'm in big trouble. In addition, it has an irritating taste, which makes it impossible to use as a feed, and also generates an irritating odor upon landfilling. Therefore, the development of natural spices using pepper seeds will be able to further improve the taste by the manufacture of spicy seasonings unique to pepper seeds and the addition of natural seasonings.

Recently, as westernized eating habits and foods have been advanced, diversified, and functionalized, limitations on intake and consumption based on the use of raw materials have emerged. Therefore, it is urgent to develop a new type of processed product that consumers demand, and pepper seed, which is a by-product of red pepper, and the recognition that foods added with wild vegetables help health for consumers who think about health. Therefore, there is an urgent need for new transformation of traditional foods and development of products utilizing wild vegetables.

An object of the present invention is to invent the conventional drawbacks as described above, by using the pepper seeds discarded during the red pepper processing and the extract of the pepper seeds oil to cook soup, such as soup, stew, soup, etc. It can be added to reduce the chemical ingredients (synthetic preservatives) that can give a fresh and fresh taste, and to develop a health-friendly powder source that enhances the functionality.It will also foster local products to create new jobs and provide income sources. In addition, by developing natural preservatives and processed products made from natural products that are harmless to human body using high value-added foods such as red pepper and red pepper seeds, it is possible to contribute to the vitalization of the red pepper industry and the competitiveness of the red pepper processed products market. To provide a powder sauce using the red pepper and red pepper seeds and a method of manufacturing the same The.

In order to achieve the above object, the powder sauce of the present invention, red pepper powder, red pepper seed powder, fried powder, glutinous rice powder, perilla powder, wild vegetable mixed powder, beef powder, garlic powder, ginger powder, onion powder, zephy powder, pepper powder, It is characterized in that the battery powder, chitosan made by sterile mixing.

Here, the red pepper powder is 40 to 52% by weight, the red pepper seed powder is 4 to 5% by weight, the roasted powder is 3 to 4% by weight, the glutinous rice powder is 1 to 2% by weight, the perilla powder is 4 to 5 weight %, The wild vegetable mixed powder is 5 to 6% by weight, the beef powder is 21 to 22% by weight, the garlic powder is 3 to 4% by weight, the ginger powder is 1 to 2% by weight, the onion powder is 3 to 4 By weight, the skin coating is 0.3 to 0.7% by weight, the pepper powder is 0.5 to 1% by weight, the battery powder is preferably composed of 1 to 3% by weight, the chitosan 1 to 2% by weight. At this time, the wild vegetable mixed powder is preferably made of Ogapi, Angelica, Bear.

The beef powder is preferably composed of beef paste, refined salt, sulfur white sugar, glucose, seasoning flavor.

At this time, the beef powder in the powder sauce of the present invention, the beef paste 5 to 10% by weight, the purified salt 1 to 2% by weight, the white and brown sugar 1.5 to 2.5% by weight, the glucose 1.5 to 2.5% by weight, the seasoning flavor It is preferable that it consists of 7-9 weight%.

Method for producing a powder source for achieving the above object is a step of preparing a mixed vegetable meal consisting of scallop, Angelica, Bear odor; Milling red pepper seeds to prepare red pepper seeds; Grinding red pepper to prepare red pepper powder; The process of preparing powdered sauce by sterilizing and mixing the wild vegetable powder, red pepper seed powder and red pepper powder, fried powder, glutinous rice powder, perilla powder, beef powder, garlic powder, ginger powder, onion powder, zephyr powder, pepper powder, whole grain powder and chitosan It includes.

Here, it is preferable to vacuum-pack the powder sauce prepared after the sterilization mixing in a film pack, and to store it at 5 ° C. or lower in a low-temperature storage after packaging.

Optionally, the powder sauce prepared after the sterilization mixing is cooled and packaged in a container, and after packaging, it is preferably stored at 5 ° C. or lower in a low-temperature storage.

According to the present invention embodying the above means, by using the red pepper seeds discarded during the red pepper powder processing chemical ingredients (synthetic) can be added to the main dishes such as soup, stew, soup, etc. to bring out a spicy and fresh taste (synthesis) It is possible to develop health-friendly powder sauces that reduce preservatives and increase functionality, thereby fostering local products to create new jobs and providing income sources, and using high value-added foods such as red pepper seeds and red pepper seeds oil. By developing natural preservatives and processed products using natural materials that are harmless to human body, it can contribute to revitalization of the pepper industry and to enhance the competitiveness of the pepper processed products market.

In addition, according to the present invention, by using the red pepper seeds and wild vegetables extract to produce a powder source, can increase the utilization of discarded industrial by-products and ogapi that is being over-produced and contribute to the income increase of farms, in the case of various wild vegetables extract cancer As a new natural preservative made of natural products that are suppressed and harmless to the human body, there is an excellent effect that can limit the use of synthetic preservatives and be useful for various foods.

Hereinafter, a powder sauce using the red pepper and red pepper seeds of the present invention and a manufacturing method thereof will be described in detail.

Powdered sauce using pepper and red pepper seed of the present invention, red pepper powder, red pepper seed powder, fried powder, glutinous rice powder, perilla powder, wild vegetable mixed powder, beef powder, garlic powder, ginger powder, onion powder, zephy powder, pepper powder, whole cells Minutes, characterized in that made by sterile mixing chitosan.

For reference, the most abundant red pepper seeds (C18H27NO3) is a kind of alkaloid, a colorless volatile compound extracted from red pepper, which is a hot ingredient of red pepper. It is used as a medicinal and fragrance. Therefore, according to the present invention, it is possible to develop a powder source that is beneficial to health by using edible red pepper seed waste, which is suitable for the extraction, use and preference of flavor components in terms of reducing the cost of manufacturing the product, recycling waste, and preventing environmental pollution. Develop products.

In addition, westernized eating habits prefer to use prepared sauces, and for the globalization of Korean traditional foods, there is a need for an improving palatability product that can satisfy the tastes of foreigners. Therefore, according to the present invention, by adding a useful substance of pepper and its by-products (pepper seeds, etc.) and wild vegetables that have been proven to be immune-enhancing, anti-cancer, weight-controlling, antioxidant and cholesterol-lowering at this point in time, the marketing approach is also important. Traditional flavors that go well with a variety of dishes and eco-friendly functionality that can be used to reach consumer groups of various inclinations.

The powder sauce of the present invention is a sauce using red pepper seed powder, so that it can be added to soups, stew, soups, etc. in accordance with oriental eating habits centering on broth, and it can be applied to soups essential for the globalization of Korean food. In the optimal extraction and concentration of red pepper, red pepper seeds and wild vegetables, suitable powders were prepared, and then the optimum composition ratio was established by mixing other source base ingredients with less flavor and taste. By making it easy to use in various soups, Westerners can access Korean (oriental) tastes.

There is Capsaicin, which is a preferential component of phytochemical, and a large amount of capsaicin is the main by-product of pepper. It is known to be in red pepper powder. Spicy hot peppers make your body warm and sweaty because capsaicinoid (CAP) stimulates the secretion of the sympathetic nervous system and promotes the secretion of catecholamines, which is a beta-adrenaline in target organs such as liver and adipose tissue. It acts on the receptors and promotes energy metabolism using blood glucose or free fatty acids, resulting in weight loss effects. In human experiments, hot pepper ingested 30 minutes after eating significantly increased respiratory rate, blood lactate, noradrenaline and epinephrine concentrations and promoted carbohydrate oxidation.

According to the results, capsaicin significantly reduced the size of adipose tissue, greatly inhibited the activity of major enzymes involved in fat synthesis, and greatly promoted the production of proteins involved in fat burning, resulting in weight loss. It has been demonstrated that capsaicin can induce self-necrosis while inhibiting the proliferation and accumulation of preadipocytes called '3T3-L1'.

Therefore, red pepper seeds contain a lot of mucinsine, which is effective for antibacterial and obesity prevention, and also rich in vitamin A, which strengthens the skin mucous membranes and affects skin beauty, and beta carotene, the mother of vitamin A, has anticancer activity.

Here, the red pepper powder is 40 to 52% by weight, the red pepper seed powder is 4 to 5% by weight, the roasted powder is 3 to 4% by weight, the glutinous rice powder is 1 to 2% by weight, the perilla powder is 4 to 5 weight %, The wild vegetable mixed powder is 5 to 6% by weight, the beef powder is 21 to 22% by weight, the garlic powder is 3 to 4% by weight, the ginger powder is 1 to 2% by weight, the onion powder is 3 to 4 Wt%, the skin coating is 0.3 to 0.7% by weight, the pepper powder is 0.5 to 1% by weight, the battery powder is characterized in that consisting of 1 to 3% by weight, the chitosan 1 to 2% by weight.

The wild vegetable mixed powder is characterized by consisting of Ogapi, Angelica, Bear. At this time, the ogapi, Angelica, bear odor is made of the same ratio.

The beef powder is characterized in that consisting of beef paste, refined salt, sulfur white sugar, glucose, seasoning flavor.

At this time, the beef powder in the powder sauce of the present invention, the beef paste 5 to 10% by weight, the purified salt 1 to 2% by weight, the white and brown sugar 1.5 to 2.5% by weight, the glucose 1.5 to 2.5% by weight, the seasoning flavor It is characterized by consisting of 7 to 9% by weight.

For reference, wild vegetables keep low-pollution foods and wild inherent characteristics and ingredients, and the special ingredients possessed for self-protection have high functionality and high pharmacological effects. have.

Recently, because of the scientific and industrial applications of functional foods using natural extracts, we tested the additives of wild vegetable extracts containing various useful substances and examined the processing aptitude of the source products using the extracts.

Sanchae is a general term that can be eaten among the plants that are commonly grown in the field, and all the soft and non-toxic species are treated as alive. Among wild plants, we use about 850 kinds nationwide. These wild vegetables contain vitamins and minerals, as well as various functional substances, which are antioxidant and have antimutagenic and antibacterial and antimicrobial effects. Among them, it was used as an additive subsidiary utilizing extracts such as Ogapi, bear odor, and Angelica, which are mostly used in the market.

Ogapi (Acanthopanax Sessiliflorus RUPR et MAX SEEM) is an arboraceae and is called the second ginseng. It has five leaves and it is good to have five leaves on one branch. It is said to have been changed to Oga. (Park Jong-Hee, Encyclopedia of Herbal Medicine, p566 ~ 568, 2002). , 神農 本草 經, 五 州 出版社, p40 ~ 41, 1985) According to Dongbobogam or herbaceous tree, it has a peculiar smell, taste is spicy and bitter, and the nature is warm. It strengthens tendons and bones by keeping the liver and kidneys strong. It is used for limb paralysis, coughing, weakness of waist and knee, weakness of lower limb, fracture, bruise and swelling. Recently, it has been known to have various effects such as reducing stress, promoting sex hormone secretion, promoting metabolism, and strengthening muscles (Lee, Young-Chul, Seo, Young-Bae, Ogapi, literature review, Daejeon University, Korean Journal of Oriental Medicine, 1999).

The roots and stems of Ogapi have the same effect as ginseng.The main ingredient is triterpenoid glycosides, 7 kinds (Ereterosides A ~ G), and other biologically active ingredients such as sterol, coumarin, sirin, sesamine, high Perin et al. (Shin, HK and Lee, SH The chemistry of secondary products from Acanthopanax species and their pharmacological activities.Natural Products Sciences, 8, 111-126, 2002).

In Korea, Ogapi leaves are mainly used in the private sector for the same purpose as Ogapi, and it is reported that Ogapi leaves, which are distributed in the market, are mixed with Ogapi, Giriogapi, and island ogapi leaves. Journal of Korean Society for Pharmacognosy, 37 (1): 1 ~ 10, 2006)

Chigasanoside, 2-deoxyisochiisanoside, isochiisanoside, sesiloside, and pancreatic lipase inhibition It has been reported to be active, with chisanogenin, chiisanoside, ursolic acid, oleanolic acid, beta-sitosterol and daucosterol and It has been reported that the same platelet aggregation inhibitors have been isolated to prevent atherosclerosis and stroke.

Currently, many foods have been developed using the efficacy of such agapi, but due to the limitation of the bitter taste and harvesting time is mainly used as a medicinal herb than the general food, most of the produced ogapi leaves are not used. Therefore, the present inventors have focused on the addition of the extract using the ogapi to contribute to the exploration of consumers of excess forest products and increase the income of farmers through the development of processed foods containing the ogapi.

The bear's scientific name is Ligularia fischeri TURCZ., Which is a dicotyledonous plant of the Asteraceae family. It is a perennial herb that develops myrtle leaves.

In some provinces, it is called ungsonomul, and it is called ungso (態 蔬) in Chinese name. In Korea and Japan, young bears are eaten with raw vegetables, poached greens, and mukmulnamul, and they are cooked with ssam, stir-fry, radish, soup and tempura. In China, roots and rhizomes are called horochil (葫蘆 七) and used as a herbal medicine for bruises, back pain, Jinhae, expectoration, and bleeding. The main pharmacological ingredients include chamomile, jacobine, and ameleme, and the fresh and heated juices of leaves are found to have excellent antioxidant and antimutagenic properties (anti-cancer effects). Is also worth it. Chinese herbal medicine is used as Jinhae, expectorant, analgesic, blood circulation promoter. Bear's nutritional value is rich in protein, calcium, vitamins A and C.

In oriental medicine, the lungs are strengthened and phlegm is cut, so it is used as a cough, asthma, and cold medicine. Modern science has also found that among the components of the bear odor has a salt-containing, hemostatic action. Bear odor is rich in antioxidant-related substances such as vitamins C, E, carotenoids, and phenolic compounds. It has strong antioxidant effects in vivo, in vitro, and liver and chronic diseases. It is likely to be used as a prophylactic and therapeutic agent.

Bear odor reported very high 98% mutagenic inhibitory activity against indirect mutagenic B (α) P and 90% mutagenic inhibitory activity against Trp-P-1. In addition, bear odor has a function of suppressing the accumulation of cadmium in the liver by lowering the cholesterol and hepatic cholesterol level by excreting a lot of cholesterol into the stool.

Angelica originates from the roots of the umbelliferae Angelica gigas NAKAI, but Japan originates from Angelica acutiloba KITA GAWA. Chamdangui (귀, 土 當歸) is distributed natively in the northeastern region of Korea and China, and cultivation is Gyeongbuk antelope, Bonghwa, Uljin, Gangwon Pyeongchang, Samcheok, Taebaek, Jeongseon, Inje, Jecheon, Danyang, Danyang, etc. Is being done in.

Angelicaegigantis Radix has the main ingredients of decursin, decursinol, nodakenin, alpha-pinene, limonene and beta-udedes. Mole (β-Eudesmol), elemol (Elemol), etc. It is used as a herbal remedy because it has pharmacological effects such as uterine function control, sedation, pain relief, diuresis, vitamin E deficiency treatment, antibacterial action, and young sprouts are edible as herbs It is also possible to soak alcohol with raw roots.

Angelica ginseng has high anticancer effect in gastric cancer and lung cancer cells, and it has the effect of promoting normal liver cell and other antimicrobial activity and blood pressure control function. The donkey diet lowers blood cholesterol levels and significantly lowers the level of hepatic triglycerides and total fats and the level of γ-GTP in alcohol, thus preventing liver damage that may be caused by chronic alcohol intake. [Note; Seok-Hung Oh, Hyun-Soo Cha, Dong-Sung Choi: The Effect of Diet of Angelica gigas on Fat Metabolism, Alcohol Metabolism and Liver Function in Rats, Korean Journal of Agricultural Chemistry, 42 (1) 29-33 (1999)]. Angelica gigas extract also exhibits strong antioxidant and anti-inflammatory activity, which is thought to be part of the preventive mechanism of dementia, and its anti-inflammatory action is thought to be suppressed by the action of inflammatory mediator PAF [Reference; Hyung-Kyung Shin: Functional food development for the prevention of circulatory diseases and dementia by utilizing agricultural and fisheries resources, annual report Advanced technology development project The Ministry of Agriculture, Forestry and Fisheries Technology Management Center. 88 (1998) and Lee, Sook-Young, Jeong-Yeon Seung, Sang-Ae Ryu, Ryu-Jeong Lee, Eun-Bang Lee, Ji-Seon Yang, Tae-Moo Yoo: A Study on the Anti-Inflammatory Screening of Natural Products, Korea Food and Drug Administration Annual Report 1, 478-486 (1997)].

The method of producing a powder sauce using the present invention pepper and red pepper seeds made as described above is a step of preparing an acid-mixed powder consisting of scallop, Angelica, and bear odor; Milling red pepper seeds to prepare red pepper seeds; Grinding red pepper to prepare red pepper powder; The process of preparing powdered sauce by sterilizing and mixing the wild vegetable powder, red pepper seed powder and red pepper powder, fried powder, glutinous rice powder, perilla powder, beef powder, garlic powder, ginger powder, onion powder, zephyr powder, pepper powder, whole grain powder and chitosan Characterized in that it comprises a.

Here, the powder source prepared after the sterile mixing is vacuum packed in a film pack, and after packaging, characterized in that stored in a cold storage at 5 ℃ or less.

After cooling the powder source prepared after the sterilization mixing is packaged in a container, it is characterized in that stored in a cold storage after 5 ℃ or less.

After cooling the powder source prepared after the sterilization mixing is packaged in a disposable stick, characterized in that for storing at 5 ℃ or less in a cold storage after packaging.

That is, according to the present invention, the powder mixture is prepared by sterile mixing of the mixture, but after sterile mixing, vacuum packed in the film pack as it is, packaging in a container or disposable stick after cooling treatment, and after packing in a low temperature storage room at 5 ° C. or less. Keep it as. On the other hand, the powder source packaged in this way is shipped in bulk and individual packaging method as needed.

Hereinafter, embodiments of the present invention will be described.

Hereinafter, specific examples of the present invention will be described in detail, but the scope of the present invention is not limited only to these examples.

Example 1 Preparation of Powder Sauce

(Mountain mixed)

Sanchae mixed powder is selected by washing the leaves of Ogapi, the leaves of Angelica, and the leaves of the bear odor, and then aged in a mixture of sugar and 1: 1 in sugar in the same ratio, and aged for 100 days. The sugar used was white sugar.

After 100 days, the liquid phase containing the solid is lyophilized.

The freeze-dried solid was crushed (15mash) and then placed in a sealed container and stored at 5 ° C. or less. The intrinsic flavor and bitter taste of the vegetable mix showed a tendency to decrease slightly as the maturation time increased, and the factor which inhibited the flavor was selected as the optimum amount of use obtained through repeated experiments.

(Production of pepper seed)

Red pepper seed was investigated the manufacturing method of natural spices seasoning red pepper seeds. In the case of red pepper seeds, after roasting for 30 minutes at 70 ° C. before grinding, the seeds were ground. The results showed better results in spicy taste and color than red pepper seeds without heat treatment, and their quality was evaluated industrially.

(Manufacture of red pepper powder)

Red pepper powder was ground after low-temperature roasting at 60 ° C. for 20 minutes in a red pepper powder. As a result, there was a better result in texture than red pepper powder without heat treatment, and there was no visible and aesthetic change due to low-temperature roasting in color and spicy taste, and the quality was evaluated industrially.

Preparation of Powder Sauce

The powdered sauce was prepared by sterile mixing of the additional ingredients by using the acid mixed powder, red pepper seed powder, red pepper powder prepared above. In order to limit the use of synthetic preservatives and to unify the complex taste, each weight part was adjusted to create an optimal blending ratio through repeated experiments.

Powder Sauce Standard Formulation Ratio material Powder sauce To 100 parts by weight  about                      Remarks Chili powder 46.5 Others: Mixed wild vegetables 5.7, Beef 21.4
Garlic powder 3.5, ginger powder 1, onion powder 3.5
Skin powder 0.5, pepper powder 0.7, whole powder (milk) 2
Chitosan 1.4
Red pepper seeds 4.5 Stir-fry 3.5 Sack 1.5 Perilla 4.3

Experimental Example 1 sensory evaluation of the prepared powder source

Eight sensory personnel trained according to a replicated randomized complete block design 180 were evaluated two samples at a time and repeated four times. Descriptive items were evaluated by subjective evaluation by comprehensive apperance, overall smell, and overall flavor, and were evaluated using grades ranging from 1 to 9, the closer to 1, the better. The closer to 9, the more unpleasant. In addition, objective assessments include hot smell, moldy smell, green smell, and hot flavor, sweet flavor, and moldy flavor, which are olfactory perceptions. ), Green flavor was evaluated, and the degree was found to be undetectable near 1, and extremely strong near 9. The sense of smell was assessed by the nose, and the sense of taste was perceived by the tongue, mouth and nose several times. At this time, the spicy taste and taste are the tastes of 에서 saicin, the sweetness is the taste of rice starch and sugar concentration, and the freshness and unripe taste is reminiscent of bitterness or astringent from green grass. Taste has been defined to the extent of unpleasantness in old jang.

QDA profile of various kinds of bibim sauce Apper
ance Hot
smell Moldy
smell Green
smell Hot
flavor Sweet
flavor Moldy
flavor Greenflavor Overall
acceptability General pepper paste
Liquid sauce 2.3 4.7 2.2 1.8 5.7 3.7 1.6 1.9 3.0 Powder sauce 4.2 4.9 2.0 3.3 4.9 4.1 1.5 5.2 3.7

¹⁾ Sensory characteristics rated on 9-point scale: 1-extremely bad, 9-extremely good in subjective evaluation (apperance, overall acceptability), and and 1-extremely weak, 9-extremely strong in objective evaluation (hot smell, moldy smell, green smell, hot flavor, sweet flavor, moldy flavor, green flavor)

Experimental Example 2 Analysis of Characteristics of Powder Source

Based on the prepared powder source, the salinity and sensory evaluation with the general source were performed.

(Salinity measurement)

The powder source was taken to be 1: 1 with the distilled water, and then crushed by a pulverizer to filter the solids, and then salinity was measured using a digital salinity measuring instrument (SK-10S, ^SK SATO, Japan).

The measurement results are shown in Table 3 below.

Final salt concentration of bibim sauce General pepper paste
Liquid sauce
Powder sauce
Final salt concentration 1.98
1.2

The salinity of the powder sauce was 1.2% lower than that of the general red pepper liquid sauce. This is a low salinity compared to the conventional source is considered to have the advantage of relatively low risk of carcinogenesis.

Experimental Example 3: Mutagenesis inhibitory effect of the prepared powder source

( Ames mutagenesis inhibition experiment

end. Strain

Salmonella Salmonella typhimurium TA100, a histidine nutrient composition of typhimurium LT-2, was provided from a domestic research institute and used in experiments. These experimental strains were used to identify the genotypes of histidine requirements, deep rough ( rfa ) mutations, uvr B mutations, and R factor before each new frozen permanent was prepared or just before each experiment.

I. Mutagen / carcinogen

Aflatoxin B ₁ (AFB ₁ ), an indirect mutant, was purchased from Sigma, USA, and used in experiments by dissolving in dimethylsulfoxide (DMSO). N-methyl-N'-nitro-N-nitrosoguanidine (MNNG), a direct mutant, was purchased from Aldrich in the United States and dissolved in distilled water.

All. S9 mixture preparation

In order to activate indirect mutants, S9 mixture, a liver microsomal enzyme compound, was prepared according to the method of Maron and Ames (122). For the liver enzyme activity of about 200 g of male Sprague-Dawley rats, Aroclor 1254, a polychlorinated biphenyl (PCB) mixture, was diluted at a concentration of 200 mg per 1 ml of corn oil and injected once intraperitoneally (500 mg / kg). The liver was taken out. Liver extracted at 4 ° C. aseptic state was washed several times with 0.15M KCl, and homogenized in a homogenizer (Potter-Elvehiem apparatus, USA) by adding 0.15M KCl solution three times the weight of liver. This was centrifuged at 9000 × g for 10 minutes to obtain the S9 fraction, the supernatant, and 1-2 ml of the supernatant was rapidly frozen on dry ice and stored in a -70 ° C deep freezer. This S9 fraction (10%) was mixed with MgCl-KCl salts (2%), 1M glucose-6-phosphate (0.5%), 1M NADP (4%), 0.2M phosphate buffer (pH 7.4) and sterile water. The mixture was prepared.

la. Toxicity test and mutagenicity test

In order to examine the toxicity and mutagenicity of the sample strain, 2 ml of top agar was dispensed into a sterile cap test tube, followed by vortexing with 100 µl of strain and 100 µl of diluted sample. In the case of mutagenicity experiments on the plate a minimal agar plate was aliquoted, solidified and incubated for 24 hours or 48 hours at 37 ℃, the toxicity and the presence of mutagenicity were determined.

hemp. Experimental Method

The preincubation test (122) mainly used in this experiment was 0.5 ml of S9 mix (if indirect mutation), 0.1 ml of overnight cultured strain (1-2 × 10 ⁹ cells / ml), diluted sample (50 µl) and mutation. The trigger (50 μl) was placed in a cap tube in an ice bath, lightly vortexed, and preincubated at 37 ° C. for 30 minutes. 2 ml of top agar at 45 ° C was poured into each tube, vortexed for 3 seconds, plated on minimal glucose agar plate, incubated for 48 hours at 37 ° C, and the number of return mutations was counted. Meanwhile, the concentrations of samples and mutagens used in the experiments were determined through preliminary experiments (dose response and toxicity experiments) (Fig. 2).

Inhibition rate was calculated by the following equation.

Inhibition rate (%) = 100 × [(a-b) / (a-c)]

Where a is the number of back mutations induced by the mutagen, b is the number of back mutations when the sample is processed, and c is the number of back mutations in the absence of the mutagen and the sample.

Antimutagenic Inhibitory Effect of Powder Sources {Antimutagenic effect of various kinds of bibim sauce against N-methyl- N'-nitro-nitrosoguanidine (MNNG, 0.4㎍ / assay) in Salmonella typhimurium TA100} Treatment Revertants / plate (level of sample, μl / plate) 100 200 Spontaneous
Control (AFB ₁ ) 146 ± 10
1126 ± 25 ^a General Gochujang
Liquid sauce 956 ± 26 ^b (17) ¹ 831 ± 20 ^b (30) Powder sauce 645 ± 19 ^d (49) 558 ± 15 ^d (68)

¹ The values in parentheses are the inhibition rates (%)

^{a ～ d} Means with the different letters in the same column are significantly different (p <0.05) by Duncan ^, s multiple test.

As can be seen from the table above, the results of the experiment, the sample for the normal liquid source, the powder source prepared samples showed inhibition rates of 17.0 and 49.0% at the concentration of 100μ / mL, respectively. Powdered powder source shows superior mutagenesis inhibition effect compared to general liquid source, and shows excellent inhibition rate even at concentration of 200μ / mL. As a result, the powder source was confirmed that the anti-mutagenic activity is very excellent.

And in sensory test, in Table 2, powder sauce was hardly detected in Gundeok, but there was a slight sensitivity of green taste (bitter), which also affected the overall evaluation. Apparently, the color taste due to the dark feeling was decreased due to the characteristic of acid enzyme, so the preference was slightly decreased. However, in the sensory test, the evaluation was moderate for young people, but older people tend to enjoy some flavors (foot taste = bitter taste), so it is necessary to refer to the merchandise and marketing. In particular, as ecological and health functionalities of wild vegetables are known in relation to health, bitter taste is a kind of health substance, so it does not seem to act as an unfavorable part in the nature of wild vegetables.

Measurement of salinity, in Table 3, the salinity of the normal Kochujang liquid sauce was close to 2%, and the powder product salinity of the developed product was as low as 1.2%. Salty products are recognized as a cause of cancer, so fresh products are preferred for health. Therefore, it is thought that there is an advantage that a wide range of consumers may like.

Antimutagenic effects, antimutagenic effects by Ames antimutagenicity test of powdered sauce and liquid red pepper paste are shown in Table 3. Compared to the 30% antimutagenic effect of the normal Kochujang liquid sauce, the powder source showed 68% higher antimutagenic effect, and the powdered source had higher antimutagenic effect than the normal Kochujang liquid sauce. ) And the high content of red pepper seeds containing beta carotene, which is a parent of vitamin A, and high antimutagenic and antioxidant properties of wild vegetable extracts. In general, wild vegetables contain vitamins such as vitamins C, E, and carotenoids, and saponins and various minerals and functional substances are considered to be more functional. Wild vegetables have been used for food since ancient times, but they have also been used as a medicine for various diseases in oriental medicine and in private. It is reported that the mutagenic inhibitory activity against indirect mutagenic B (α) P is very high, the mutagenic inhibitory activity against Trp-P-1 is high and the antioxidant effect is also reported. It also has excellent anti-inflammatory activity.

Accordingly, the present invention relates to a powder source using a red pepper seed and wild vegetable complex extract, and to an extract having the antimutagenicity and to a food or pharmaceutical composition containing the same, which is overproduced with the industrial by-products that are discarded and the industrial production of seasonal organisms. It can increase the utilization and contribute to the income increase of farms.In the case of various wild vegetable extracts, it is possible to limit the use of synthetic preservatives and to be useful for various foods as a new natural preservative based on natural substances that are not harmful to the human body and harmful to the human body. There is a very good advantage to that.

Claims (9)

Pepper powder, pepper seed powder, fried powder, glutinous rice powder, perilla powder, wild vegetable powder powder, beef powder, garlic powder, ginger powder, onion powder, zephyr powder, pepper powder, whole powder, chitosan Powder sauce using red pepper and red pepper seeds.
The method of claim 1,
The red pepper powder is 40 to 52% by weight, the red pepper seed is 4 to 5% by weight, the roasted powder is 3 to 4% by weight, the glutinous rice is 1 to 2% by weight, the perilla powder is 4 to 5% by weight, The wild vegetable mixed powder is 5 to 6% by weight, the beef powder is 21 to 22% by weight, the garlic powder is 3 to 4% by weight, the ginger powder is 1 to 2% by weight, the onion powder is 3 to 4% by weight , 0.3 to 0.7% by weight of the skin powder, 0.5 to 1% by weight of the pepper powder, 1 to 3% by weight of the battery powder, the chitosan is characterized by using 1 to 2% by weight of pepper and pepper seeds Powder sauce.
3. The method of claim 2,
The wild vegetable mixed powder is a powder source using peppers and red pepper seeds, characterized in that consisting of Ogapi, Angelica, Bear.
3. The method of claim 2,
The beef powder is a powder sauce using red pepper and pepper seeds, characterized in that consisting of beef paste, refined salt, sulfur white sugar, glucose, seasoning flavor.
The method of claim 4, wherein
The beef powder is 5-10% by weight of the beef paste, 1-2% by weight of the refined salt, 1.5-2.5% by weight of sulfur white, 1.5-2.5% by weight of glucose, 7-9% by weight of the seasoning powder. Powder sauce using pepper and pepper seeds, characterized in that consisting of%.
In the method for producing a powder sauce,
A process for producing an acid mixed meal consisting of scallop, Angelica and bear odor; Milling red pepper seeds to prepare red pepper seeds; Grinding red pepper to prepare red pepper powder; The process of preparing powdered sauce by sterilizing and mixing the wild vegetable powder, red pepper seed powder and red pepper powder, fried powder, glutinous rice powder, perilla powder, beef powder, garlic powder, ginger powder, onion powder, zephyr powder, pepper powder, whole grain powder and chitosan Powder sauce manufacturing method using pepper and red pepper seeds, characterized in that it comprises a.
The method according to claim 6,
The powder sauce prepared by the sterilization mixing vacuum packaging in a film pack, and after packaging the powder sauce manufacturing method using pepper and pepper seeds, characterized in that stored in a cold storage at 5 ℃ or less.
The method according to claim 6,
After cooling the powder sauce prepared after the sterilization mixing and packaging in a container, after the packaging powder source manufacturing method using pepper and pepper seeds, characterized in that stored in a cold storage below 5 ℃.
The method according to claim 6,
After cooling the powder source prepared after the sterilization mixing is packaged in a disposable stick, the powder sauce manufacturing method using pepper and pepper seeds, characterized in that stored in a cold storage after 5 ℃ or less.