Microbial-inhibited red pepper powder and its manufacturing method
The present invention relates to microorganism-inhibiting red pepper powder and a method for producing the same, and more specifically, to high-quality red pepper powder that can be developed as an eco-friendly food that can be mass-produced by applying new processing technologies such as drying, mi...
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| creator | KIM ANSU CHANG YOUNG SANG |
| description | The present invention relates to microorganism-inhibiting red pepper powder and a method for producing the same, and more specifically, to high-quality red pepper powder that can be developed as an eco-friendly food that can be mass-produced by applying new processing technologies such as drying, milling, and sterilization processes when manufacturing red pepper powder and has excellent microbial control effect compared to conventional products, and a method for producing the same. The red pepper powder of the present invention can be stored and distributed for a long period of time due to microorganism control, and does not clump or harden even after a long period of time. In addition, by controlling the drying conditions and moisture content through a series of manufacturing processes, it is possible to produce high-quality red pepper powder with excellent unique taste and flavor of red pepper.
본 발명은 미생물 억제 고춧가루와 그 제조방법에 관한 것으로서, 더욱 상세하게는 고춧가루 제조시에 건조, 제분 및 살균공정 등을 새롭게 하는 가공기술을 적용함으로써 대량생산할 수 있는 친환경 식품으로서 개발이 가능하고 기존에 비해 미생물 제어 효과가 우수한 고품질 고춧가루와 그 제조방법에 관한 것이다. 이러한 본 발명이 고춧가루는 미생물 제어로 인해 장기간 보관 및 유통이 가능하고, 장기간이 경과하여도 뭉침 현상이나 굳는 현상이 없다. 또한, 일련의 제조과정으로 건조 조건과 수분함량의 조절로 인하여 고추 고유의 맛과 풍미 등이 매우 우수한 고품질의 고춧가루로 제조가 가능하다. |
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본 발명은 미생물 억제 고춧가루와 그 제조방법에 관한 것으로서, 더욱 상세하게는 고춧가루 제조시에 건조, 제분 및 살균공정 등을 새롭게 하는 가공기술을 적용함으로써 대량생산할 수 있는 친환경 식품으로서 개발이 가능하고 기존에 비해 미생물 제어 효과가 우수한 고품질 고춧가루와 그 제조방법에 관한 것이다. 이러한 본 발명이 고춧가루는 미생물 제어로 인해 장기간 보관 및 유통이 가능하고, 장기간이 경과하여도 뭉침 현상이나 굳는 현상이 없다. 또한, 일련의 제조과정으로 건조 조건과 수분함량의 조절로 인하여 고추 고유의 맛과 풍미 등이 매우 우수한 고품질의 고춧가루로 제조가 가능하다.</description><language>eng ; kor</language><subject>FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2023</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20230817&DB=EPODOC&CC=KR&NR=20230120767A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25563,76318</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20230817&DB=EPODOC&CC=KR&NR=20230120767A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>KIM ANSU</creatorcontrib><creatorcontrib>CHANG YOUNG SANG</creatorcontrib><title>Microbial-inhibited red pepper powder and its manufacturing method</title><description>The present invention relates to microorganism-inhibiting red pepper powder and a method for producing the same, and more specifically, to high-quality red pepper powder that can be developed as an eco-friendly food that can be mass-produced by applying new processing technologies such as drying, milling, and sterilization processes when manufacturing red pepper powder and has excellent microbial control effect compared to conventional products, and a method for producing the same. The red pepper powder of the present invention can be stored and distributed for a long period of time due to microorganism control, and does not clump or harden even after a long period of time. In addition, by controlling the drying conditions and moisture content through a series of manufacturing processes, it is possible to produce high-quality red pepper powder with excellent unique taste and flavor of red pepper.
본 발명은 미생물 억제 고춧가루와 그 제조방법에 관한 것으로서, 더욱 상세하게는 고춧가루 제조시에 건조, 제분 및 살균공정 등을 새롭게 하는 가공기술을 적용함으로써 대량생산할 수 있는 친환경 식품으로서 개발이 가능하고 기존에 비해 미생물 제어 효과가 우수한 고품질 고춧가루와 그 제조방법에 관한 것이다. 이러한 본 발명이 고춧가루는 미생물 제어로 인해 장기간 보관 및 유통이 가능하고, 장기간이 경과하여도 뭉침 현상이나 굳는 현상이 없다. 또한, 일련의 제조과정으로 건조 조건과 수분함량의 조절로 인하여 고추 고유의 맛과 풍미 등이 매우 우수한 고품질의 고춧가루로 제조가 가능하다.</description><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2023</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZHDyzUwuyk_KTMzRzczLyEzKLElNUSgC4oLUgoLUIoWC_PIUIJWYl6KQWVKskJuYV5qWmFxSWpSZl66Qm1qSkZ_Cw8CalphTnMoLpbkZlN1cQ5w9dFML8uNTiwsSk1PzUkvivYOMDIyMDQyNDMzNzB2NiVMFAB7zMyA</recordid><startdate>20230817</startdate><enddate>20230817</enddate><creator>KIM ANSU</creator><creator>CHANG YOUNG SANG</creator><scope>EVB</scope></search><sort><creationdate>20230817</creationdate><title>Microbial-inhibited red pepper powder and its manufacturing method</title><author>KIM ANSU ; CHANG YOUNG SANG</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_KR20230120767A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; kor</language><creationdate>2023</creationdate><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>KIM ANSU</creatorcontrib><creatorcontrib>CHANG YOUNG SANG</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>KIM ANSU</au><au>CHANG YOUNG SANG</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Microbial-inhibited red pepper powder and its manufacturing method</title><date>2023-08-17</date><risdate>2023</risdate><abstract>The present invention relates to microorganism-inhibiting red pepper powder and a method for producing the same, and more specifically, to high-quality red pepper powder that can be developed as an eco-friendly food that can be mass-produced by applying new processing technologies such as drying, milling, and sterilization processes when manufacturing red pepper powder and has excellent microbial control effect compared to conventional products, and a method for producing the same. The red pepper powder of the present invention can be stored and distributed for a long period of time due to microorganism control, and does not clump or harden even after a long period of time. In addition, by controlling the drying conditions and moisture content through a series of manufacturing processes, it is possible to produce high-quality red pepper powder with excellent unique taste and flavor of red pepper.
본 발명은 미생물 억제 고춧가루와 그 제조방법에 관한 것으로서, 더욱 상세하게는 고춧가루 제조시에 건조, 제분 및 살균공정 등을 새롭게 하는 가공기술을 적용함으로써 대량생산할 수 있는 친환경 식품으로서 개발이 가능하고 기존에 비해 미생물 제어 효과가 우수한 고품질 고춧가루와 그 제조방법에 관한 것이다. 이러한 본 발명이 고춧가루는 미생물 제어로 인해 장기간 보관 및 유통이 가능하고, 장기간이 경과하여도 뭉침 현상이나 굳는 현상이 없다. 또한, 일련의 제조과정으로 건조 조건과 수분함량의 조절로 인하여 고추 고유의 맛과 풍미 등이 매우 우수한 고품질의 고춧가루로 제조가 가능하다.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Microbial-inhibited red pepper powder and its manufacturing method |
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