Red pepper powder with improved microbiological stability and manufacturing method thereof

• Main Authors: SEO HYEONG WON, KIM HOI KYUNG, GIM, CHANG U
• Format: Patent
• Language: English; Korean
• Published: 01.07.2019
• Subjects: CHEMICAL RIPENING OF FRUIT OR VEGETABLES; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS; THE PRESERVED, RIPENED, OR CANNED PRODUCTS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The present invention relates to red pepper powder with improved microbiological stability and a manufacturing method thereof and, more specifically, to red pepper powder with improved microbiological stability which is capable of preventing food stability-related problems such as food poisoning by effectively reducing microorganisms such as germ, and to a manufacturing method thereof. The method comprises the following steps: a) sterilizing dried red pepper with a chlorine dioxide solution; b) dehydrating the sterilized dried pepper and drying the same with hot air; and c) grinding the dried red pepper. 본 발명은 미생물학적 안정성이 향상된 고춧가루 및 그 제조방법에 관한 것으로서, 특히 세균 등의 미생물을 효과적으로 저감시켜 식중동 발생 등의 식품안정성 관련 문제를 방지할 수 있는 미생물학적 안정성이 향상된 고춧가루 및 그 제조방법에 관한 것으로서, a) 건고추를 이산화염소수용액으로 살균하는 단계와; b) 상기 살균된 건고추를 탈수 후 열풍건조시키는 단계와; c) 상기 건조된 건고추를 분쇄하는 단계;를 포함하는 것을 특징으로 한다.