KANG, SANG GYUKR,강상규,KIM, MI SUKKR,김미숙,KANG, TAE SIKKR,강태식,JEON, MYEONG JAEKR,전명재
申请号：
KR1020130007880
公开号：
KR1020140095225A
申请日:
2013.01.24
申请国别(地区):
KR
年份:
2014
代理人:
摘要：
The present invention relate to a method for preparing green pepper powder, in which a vivid green color is maintained and a large quantity of capsaicin is included, and to the green pepper powder prepared thereby. The method for preparing the green pepper power comprises (S1) a step of washing green peppers, cut the green peppers in half, and removing seeds (S2) a step of parboiling the seed-removed green peppers in 1-3% of salt water for 1-2 minutes (S3) a step of drying the parboiled green peppers at 50-80°C for 6-10 hours and (S4) a step of pulverizing the dried green peppers to obtain the green pepper powder. The green pepper powder prepared by the method of the present invention is made from Chungyang green peppers, which are rich in capsaicin, thereby not only increasing an effect due to capsaicin in comparison to conventional pepper powder, but also maintaining freshness of the pepper powder by using fresh Chungyang green peppers. The green pepper powder of the present invention is also expected to be useful in various foods because the pepper powder can have vivid green color by going through a step of parboiling in salt water before a drying step, when preparing the green pepper powder, unlike the conventional method for preparing pepper powder. Furthermore, the green pepper power of the present invention can increase the demand for Chungyang green peppers, so the earnings of farmers who cultivate Chungyang green peppers are guaranteed and national health can be promoted. As the green pepper powder rich in capsaicin is used in cooking, a framework for developing various dishes with improved functionality and favorability can be arranged.COPYRIGHT KIPO 2014본 발명은 푸른 색감이 선명하게 유지되고 캡사이신이 다량 함유된 청고추가루의 제조방법 및 이에 따라 제조된 청고추가루에 관한 것으로서, (S1) 청양고추를 세척한 다음 반을 가르고 고추씨를 제거하는 단계 (S2) 상기 고추씨가 제거된 청양고추를 1 내지 3%의 소금물로 1 내지 2분간 데치는 단계 (S3) 상기 데친 고추를 50 내지 80℃에서 6 내지 10 시간 동안 건조시키는 단계 및 (S4) 상기 건조된 고추를 분쇄하여 청고추가루를 수득하는 단계를 포함하는 본 발명의 제조방법에 따라 제조된 청고추가루는 캡사이신 함량이 매우 풍부한
