WO2008032972A1

WO2008032972A1 - Method for preparation of hot pepper paste using sweet pepper

Info

Publication number: WO2008032972A1
Application number: PCT/KR2007/004381
Authority: WO
Inventors: Yeong Hwan An
Original assignee: Yeong Hwan An
Priority date: 2006-09-11
Filing date: 2007-09-11
Publication date: 2008-03-20
Also published as: KR100788451B1

Abstract

The present invention relates to a method for preparation of a hot pepper paste using sweet peppers, and more particularly, the present invention relates to a method for replacing some portion of hot peppers with processed sweet peppers processed by a specific way focusing on water content of sweet peppers. According to the present invention, we can save time and enery to dry sweet peppers to produce a hot pepper paste with reduced hotness, which can maximize the intrinsic nutrients and colors of sweet peppers.

Description

METHOD FOR PREPARATION OF HOT PEPPER PASTE

USING SWEET PEPPER

Technical Field

[1] The present invention relates to a method for preparation of a hot pepper paste using sweet peppers, and more particularly, the present invention relates to a method for preparation of a hot pepper paste with reduced hotness by replacing some portion of hot peppers with processed sweet peppers processed by a specific way focusing on water content of sweet peppers. Background Art

[2] Traditionally, a hot pepper paste(called "Gochujang" in Korea) is made of hot pepper powders mainly, and hot peppers contain large amount of capsaicin, which causes hotness. Therefore, a traditional hot pepper paste cannot be used widely for food for children or foreigners. Moreover, westernization of dietary life makes Korean adults who are already familiar with hotness prefer less hot taste, and a traditional hot pepper paste becomes less useful. Therefore, it is necessary to develop a new hot pepper paste with reduced hotness, while maintaining the others characteristics of traditional hot pepper pastes.

[3] Sweet peppers (botanical name : Capsicum annuum var. angulosum) can be called bell peppers, pimentos, paprikas and so on in Europe. In Korea, sweet peppers can be divided into pimentos and paprikas; pimentos are ones harvested as green, and paprikas are ones harvested as full colored in red, yellow, orange, or dark purple (Korea Agricultrual Trade Information, 168, pp. 26-39, 2002:10). Otherwise, pimentos are ones having hot taste and tough texture, and paprikas are ones having more sweet taste and crispy texture (Doosan Encyclopedia). However, classification standards for pimentos and paprikas have not been established yet. Often, pimenotos can be called as sweet peppers, and paprikas can be called as colored sweet peppers. In the present invention, "sweet peppers" mean both pimentos and paprikas according to Horticulture Glossary (Korean Society For Horicultrual Science, 1994).

[4] Sweet peppers contain little capsaicin and taste less hot. However, they have sweetness of 6.5~7.6°Brix, large amount of Vitamin C (refer to Table L), intrinsic refreshing flavor and crispy texture. Therefore, they have become more popular recently in Korea. They have nice colors and can be often used for food decorating. When sweet peppers are used for food ingredients, they can give not only hot pepper- like colors and textures but also mild spiciness to food. Therefore, many researchers have tried recently to develop new food using sweet peppers instead of hot peppers. [5] [6] Table 1 Result of hot peppers and sweet peppers (paprikas and pimentos) analysis

[7] Source : Food Composition Table (6th edition, Rural Living Research Institute, Korean Rural Development Administration, 2001)

[8] [9] More particularly, Korean Patent Publication No. 2001-65065 discloses a method for preparing a hot pepper paste with reduced hotness by replacing hot pepper powders with red, green, yellow and dark purple pigmentos powders, which are obtained by well-drying and shattering them to powders, and Korean Patent Publication No. 2001-79450 discloses a method for preparing a hot pepper paste by mixing hot pepper powders with natural red pimentos powders, which are obtained by afterripening for several days, drying at a 45⁰C dryer for one week, letting them dried under the sun for 3-4 days and shattering them to powders. Korean Patent Publication No. 2005-72078 discloses a method for preparing a hot pepper paste by mixing hot pepper powders with commercial, dried red paprika powders of the cultivars 'Jubilee' and 'Special'. Commerical paprika powders herein are obtained by cutting paprikas down to a proper size and letting them dried under the sun for one week, or by hot air drying at 6O⁰C for 12 hours with a drying machine.

[10] However, as you can see from Table L, sweet peppers contain more than 90% water, and it is difficult to store and keep sweet peppers. Therefore, if you try to dry sweet peppers like hot peppers, there are some problems; it takes long time to dry well, and there is a possibility to deteriorate, for example, microorganisms can grow, and energy consumption is very high to run a drying machine.

[H] And, intrinsic taste and flavor of sweet peppers can be destroyed during drying, and nutrients and capsanthin, the pigment of sweet peppers can be lost or denatured by heat. These finally cause negative effects on the nutrient content and red colors which are important factors to determine a hot pepper paste's quality.

[12]

Disclosure of Invention Technical Problem

[13] To solve the problems, the present invention is directed to a method for preparing a hot pepper paste with reduced hotness including a sweet pepper processing step, which can save time and energy to dry sweet peppers, and use the maximum taste, flavor, nutrients, and colors of sweet peppers.

[14]

Technical Solution

[15] To achieve the objectives of the present invention, the present invention provides a method for producing a hot pepper paste comprising the steps of : shattering undried, raw sweet peppers to shattered sweet peppers; boiling grains in water, fermenting the boiled grains, drying the fermented grains and pulverizing the dried grains to grain powders ; mixing the shattered sweet peppers with the resulting grain powders, drying the resulting mixture, shattering the dried resulting mixture to obtain processed sweet peppers, and adding the processed sweet peppers into the other ingredients of a hot pepper paste.

[16] Conventionally, a hot pepper paste has been prepared by mixing starch with water to be gelatinized and saccharidified, mixing the gelatinized and saccharidified material with proper amount of meju powder, salt water and hot pepper powders, and fermenting and maturating the resulting mixture. Or, it has been prepared by mixing starch with water to be gelatinized and saccharidified, mixing the gelatinized and saccharidified material, meju powder and salt water, fermenting and maturating the resulting mixture, and putting hot pepper powders into the fermented and mature mixture.

[17] Compared to the conventional methods, the present invention especially discloses a method for replacing some portion of hot peppers with processed sweet peppers, and the main feature of the present invention is a sweet pepper processing method focusing on water content in sweet peppers. Therefore, other procedures but a sweet pepper processing method are not the essence of the present invention, and those skilled in this art can select for these other procedures freely.

[18] The invention may be better understood by the descriptions and drawings attached hereto.

[19] As shown in Fig. 1, a method for producing a hot pepper paste comprises the steps of : shattering undried, raw sweet peppers to shattered sweet peppers; boiling grains in water, maturating the boiled grains, drying the mature grains and pulverizing the dried grains to grain powders; mixing the shattered sweet peppers with the resulting grain powders, drying the resulting mixture, shattering the dried resulting mixture to obtain processed sweet peppers, and adding the processed sweet peppers into the other ingredients of a hot pepper paste.

[20] "Sweet peppers" are Capsicum annuum var. angulosum, which are called as pimentos, paprikas, bell peppers, colored sweet peppers and so on, and lack spiciness. Sweet peppers can be green, however, it is more preferable that the color is red, orange, yellow, dark purple or warm colors to meet customers' preference for hot pepper pastes' color and spiciness.

[21] The shattered sweet peppers can be obtained by washing sweet peppers, removing stalks, and shattering by a pulverizer, a grinder, a crusher, a mixer, a mortar and so on.

[22] Grains can be wheat, wheat flour, non-glutinous rice, glutinous rice, barley, African millet, corn, oats, buckwheat and so on. Only one kind of grains or two or more mixed grains can be used. It is more preferable to use glutinous rice for a taste and quality of a hot pepper paste.

[23] Grains are washed, boiled, fermented and dried under the sun for about 3-4 days in

Summer, or grains are washed, boiled, fermented for about 24 hours at the room temperature and dried under the sun for about 3-4 days in Winter. Then, dried grains are shattered to the grain powders.

[24] Then, the grain powders and the shattered sweet peppers are mixed and kneaded.

Then, the resulting dough becomes bumpy. The resulting dough is dried naturally. Then, the dried mixture are shattered to a processed sweet peppers.

[25] It is preferable that the shattered sweet peppers and the grain powders are mixed with the ratio of from 1 :0.5 to 1 :2 by weight in the light of reducing the loss of intrinsic taste, flavor, nutrients and preferable colors of sweet peppers during drying. The most preferable mixing ratio of the shattered sweet peppers and the grain powders is from 1:1 to 1 : 1.5 by weight.

[26] Natural drying the resulting dough fast on sunny days for 2-3 days is preferable for preventing the loss of intrinsic taste, flavor, nutrients and preferable colors of sweet peppers.

[27] Then, through starch gelatinization and saccharidification as in the conventional hot pepper paste preparation method, gelatinized and saccharidified material can be obtained. Gelatinization is a process that allows starch molecules in the presence of water and heat to swell or break down and become paste. Saccharidification is a process that when the gelatinized starch is hydrolyzed by amylase and acid, maltose is obtained and it tastes sweet.

[28] Starch can be wheat, wheat flours, wheat bran, non-glutinous rice, glutinous rice, barley, African millet, corn, oats, buckwheat, millets, and so on. Glutionous rice is more preferable for a hot pepper paste's taste and quality. Therefore, glutinous rice is soaked, shattered into powders, and powdered malt and water are added into the powdered glutinous rice, then the starch are heated to be gelatinized and saccharidified. Therefore, the gelatinized and saccharidified material including the processed sweet peppers can be obtained.

[29] "Meju powders" can be conventional meju powders for hot pepper pastes or commercial meju powders. Meju powders obtained as shown in Fig. 2, are more preferable for hot pepper pastes' taste and quality.

[30] As shown in Fig. 2, a traditional meju is made by soaking washed soybeans in water for about one day, steaming or boiling the soybeans in water, mashing the cooked soybeans and shaping it into a block, drying the block naturally for about 30-35 days, fermenting the dried block with straws at 27-4O⁰C for about 20 days when the dried meju cracks, and pulverizing it.

[31] An improved meju is made by soaking washed soybeans in water for about one day, steaming or boiling the soybeans in water, mixing the cooked soybeans with koji molds, fermenting the mixture for 2-3 days, sun-drying the fermented mixture for 7-10 days if white, thick gum- like substances form, and pulverizing it.

[32] It is possible to use a traditional meju only or an improved meju only, but then a hot pepper paste of unique full body cannot be obtained. Therefore, to mix a traditional meju with an improved meju is preferable for better hot pepper paste taste and higher nutritive value. Especially, it is more preferable that the ratio of a traditional meju to an improved meju is from 2.5:1 to 5:1 by weight.

[33] Then, the gelatinized and saccharidified material is cooled down, and the processed sweet peppers, the mixed meju powders, hot pepper powders, and proper amount of salt water are added and mixed with the gelatinized and saccharidified material to be fermented and matured. During mixing the processed sweet peppers, the mixed meju powders, hot pepper powders, proper amount of salt water and the gelatinized and saccharidified material, the shattered sweet peppers can be mixed into the gelatinized and saccharidified material.

[34] Or, the mixed meju powder and salt water are added and mixed with the gelatinized and saccharidified material to be fermented and matured first, then, the processed sweet peppers, hot pepper powders and/or the shattered sweet peppers are added to the first fermented and mature mixture to obtain a hot pepper paste.

[35] It is preferable that the weight of the shattered sweet peppers which are mixed with the processed sweet peppers, the mixed meju powder, hot pepper powder, proper amount of salt water and the gelatinized and saccharidified material is one to three times weight of the shattered sweet peppers which are mixed with the dried grain powders in the sweet pepper processing step. It is preferable that the weight of the mixed meju powder is one to three times weight of raw sweet peppers. It is more preferable that the amount of the mixed meju powder is the same as the weight of raw sweet peppers for hot pepper pastes' taste and quality.

[36] To taste, starch syrup, pine mushrooms, or apricot juice can be mixed when the mixed meju powder and salt water are added and mixed.

[37] According to the present invention, it is preferable that 100% solid portion of a hot pepper paste comprises 30~40wt.% raw sweet peppers, 10~35wt.% glutinous rice(which are total amount of glutinous rice required for the processed sweet peppers and the gelatinized and saccharidified material), l~10wt.% malt powder, 10~40wt.% mixed meju powders, l~10wt.% hot pepper powders, and 3~10wt.% salt.

[38] It is more preferable that 100% solid portion of a hot pepper paste comprises

30~40wt.% raw sweet peppers, 10~20wt.% glutinous rice(which are total amount of glutinous rice required for the processed sweet peppers and the gelatinized and saccharidified material), l~5wt.% malt powders, 10~40wt.% mixed meju powders, l~10wt.% hot pepper powders, 3~10wt.% salt, 5~20wt.% malt syrup, l~10wt.% pine mushroom, and l~5wt.% apricot juice for organoleptic view such as taste, flavor, and overall preference.

[39] The amount of water to be added to the solid portion of a hot pepper paste can vary according to taste.

Advantageous Effects

[40] The present invention provides a method for replacing some portion of hot peppers with processed sweet peppers in a conventional hot pepper paste preparation method, and the main feature of the present invention is the sweet pepper processing method focusing on water content in sweet peppers. According to the present invention, we can save time and energy to dry sweet peppers compared to the conventional sweet pepper drying methods, and we can use the maximum nutrients and colors of sweet peppers and prepare a hot pepper paste with reduced hotness using sweet peppers.

[41] A hot pepper paste using sweet peppers of the present invention has beautiful color, and the maxium intrinsic sweet pepper taste, flavor and nutrients with reduced hotness, therefore, it can be used more widely than the conventional hot pepper pastes.

[42]

Brief Description of the Drawings

[43] Figure 1 is a block diagram showing the step of processing sweet peppers.

[44] Figure 2 is a block diagram showing how to prepare mixed meju powders.

[45] Figure 3 shows one embodiment of the present invention.

[46] Figure 4 shows another embodiment of the present invention.

[47]

Mode for the Invention

[48] A detailed description of preferred embodiments of the present invention is provided below.

[49]

[50] [Embodiments]

[51] 1. Preparation of processed sweet peppers [52] (1) Preparation of shattered sweet peppers

[53] Red and orange sweet peppers were washed, stalks of sweet peppers were removed, and the sweet peppers were shattered by a pulverizer, a grinder, a crusher, a mixer, a mortar and so on. Some portion of the shattered sweet peppers were used for preparing processed sweet peppers, and other portion of the shattered sweet peppers were kept frozen for preparing, mixing, fermenting and maturating a hot pepper paste.

[54]

[55] (2) Preparation of grain powders

[56] Glutinous rice was washed, boiled, fermented for about 24 hours at the room temperature and dried under the sun for about 3-4 days in Winter. Then, dried grains were shattered to the glutinous rice powders. In summer, glutinous rice was washed, boiled, fermented and dried under the sun for about 3-4 days. During drying under the sun in summer, fermentation was also proceeded, therefore, there was no need for a separate fermentation process.

[57]

[58] (3) Preparation of processed sweet peppers

[59] Then, the glutinous rice powders and the shattered sweet peppers were mixed with the ratio of 1 : 1 by weight and kneaded. Then, the resulting dough became bumpy. The resulting dough was dried naturally on 2-3 sunny days. Then, the dried mixture were shattered to powder-type processed sweet peppers. Fig. 1 shows the step of processing sweet peppers.

[60]

[61] 2. Starch gelatinization and saccharidification

[62] Glutinous rice was soaked, shattered into powders. Compared to the weight of raw glutinous rice, half weight of powdered malt and five to six times weight of water were added into the powdered glutinous rice, then the starch were heated to 50~70°C. When most of glutinous rice powder was boiled, heating was stopped to obtain the gelatinized and saccharidified material.

[63]

[64] 3. Preparation of meju powder

[65] To make a traditional meju, soybeans were soaked in water around one night, steamed enough to become soft, mashed in a mortar, shaped into a block, and dried naturally for 30-35 days under circumstances with the smell of soil. Then, the dried soybean block was put with straws in a warm, ferment room for 20 days for fermentation, and then pulverized to powder.

[66] To make an improved meju, soybeans were soaked in water around one night, steamed enough to become soft, mixed with koji molds and fermented for 48 hours. When white, thick gum-like substances formed, the fermented mixture was dried under the sun for 7-10 days, and then pulverized to powder. The traditional meju powder and the improved meju powder were mixed with the ratio of 5: 1 by weight in order to get a mixed meju powders.

[67] Figure 2 shows how to prepare mixed meju powders according to the embodiment.

[68]

[69] 4. Mixing, Fermenting and Maturating

[70] The shattered sweet peppers, the processed sweet peppers, the mixed meju powders, malt syrup, hot pepper powders, salt, pine mushrooms, and apricot juice were added, and proper amount of water were added and mixed with the gelatinized and sac- charidified material to be fermented and matured. After 60-80 days of fermentation and maturation, a hot pepper paste using sweet peppers was completed. Figure 3 shows one embodiment of the present invention.

[71] For another embodiment, the mixed meju powders, malt syrup, salt, pine mushrooms, and apricot juice were added, and proper amount of water were added and mixed with the gelatinized and saccharidified material to be fermented and matured. After 60-80 days of fermentation and maturation, the shattered sweet peppers, the processed sweet peppers, hot pepper powders were mixed with the fermented and mature paste to prepare a hot pepper paste using sweet peppers. Figure 4 shows second embodiment of the present invention.

[72]

[73] According to the conventional hot air machine drying method for raw sweet peppers, drying for 7-10 days at the drying machine over 45⁰C and natural drying for another 3-4 days is needed for preparing sweet peppers powders, and this long time drying consumed large amount of energy, and it changed the intrinsic color of sweet peppers. However, according to the present invention, time and energy can be saved by shattering sweet peppers, mixing with grain powders, kneading and drying the resulting dough for 2-3 days to obtain dried processed sweet peppers, and loss of nutrients can be prevented and preferable hot pepper pastes' color can be obtained.

[74] A detailed description of preferred embodiments of the present invention is provided above and it will be evident that the present invention cannot be defined only by the described embodiments herein, and it will be understood that the invention herein described are generally applicable and executed as various modified embodiments by those skilled in the art.

[75]

Industrial Applicability

[76] According to the present invention, we can save time and energy to dry sweet peppers compared to the conventional sweet peppers drying methods, and we can use the maximum nutrients and colors of sweet peppers. Therefore, we can produce a hot pepper paste with reduced hotness using sweet peppers, and it has an excellent industrial applicability.

[77]

[78]

Claims

[1] A method for producing a hot pepper paste, comprising the steps of : shattering undried, raw sweet peppers to shattered sweet peppers; boiling grains in water, maturating the boiled grains, drying the mature grains and pulverizing the dried grains to grain powders ; mixing the shattered sweet peppers with the resulting grain powders, drying the resulting mixture, shattering the dried resulting mixture to obtain processed sweet peppers, and adding the processed sweet peppers into the other ingredients of a hot pepper paste.

[2] The method of claim 1, wherein the processed sweet peppers are obtained by mixing the shattered sweet peppers and the grain powder with the ratio of from 1:0.5 to 1:2, drying the resulting mixture, and shattering the dried resulting mixture.

[3] The method of claim 1 or claim 2, wherein the other ingredients of a hot pepper paste include a mixture of a traditional meju and an improved meju.

[4] The method of claim 3, wherein the traditional meju and the improved meju are mixed with the ratio of from 2.5:1 to 5:1 by weight.