KR0134417B1 - Process for making danmuji - Google Patents
Process for making danmujiInfo
- Publication number
- KR0134417B1 KR0134417B1 KR1019940016156A KR19940016156A KR0134417B1 KR 0134417 B1 KR0134417 B1 KR 0134417B1 KR 1019940016156 A KR1019940016156 A KR 1019940016156A KR 19940016156 A KR19940016156 A KR 19940016156A KR 0134417 B1 KR0134417 B1 KR 0134417B1
- Authority
- KR
- South Korea
- Prior art keywords
- radish
- radishes
- water
- pickled
- days
- Prior art date
Links
- 238000000034 method Methods 0.000 title claims abstract description 30
- 241000220259 Raphanus Species 0.000 claims abstract description 99
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims abstract description 98
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
- 238000003825 pressing Methods 0.000 claims abstract description 12
- 230000018044 dehydration Effects 0.000 claims abstract description 7
- 238000006297 dehydration reaction Methods 0.000 claims abstract description 7
- 238000005554 pickling Methods 0.000 claims description 12
- 150000003839 salts Chemical class 0.000 claims description 10
- 235000011194 food seasoning agent Nutrition 0.000 claims description 7
- 240000001972 Gardenia jasminoides Species 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 3
- 230000005070 ripening Effects 0.000 claims description 2
- 235000021110 pickles Nutrition 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 abstract description 21
- 239000004575 stone Substances 0.000 abstract description 9
- 239000000796 flavoring agent Substances 0.000 description 10
- 235000019634 flavors Nutrition 0.000 description 10
- 238000001035 drying Methods 0.000 description 8
- 238000002788 crimping Methods 0.000 description 6
- 239000007788 liquid Substances 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
- 235000019658 bitter taste Nutrition 0.000 description 3
- 238000009826 distribution Methods 0.000 description 3
- 239000004698 Polyethylene Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000013505 freshwater Substances 0.000 description 2
- 239000012535 impurity Substances 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 239000011120 plywood Substances 0.000 description 2
- -1 polyethylene Polymers 0.000 description 2
- 229920000573 polyethylene Polymers 0.000 description 2
- 238000003892 spreading Methods 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 235000016068 Berberis vulgaris Nutrition 0.000 description 1
- 241000335053 Beta vulgaris Species 0.000 description 1
- 244000111489 Gardenia augusta Species 0.000 description 1
- 235000018958 Gardenia augusta Nutrition 0.000 description 1
- 206010023126 Jaundice Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 235000021466 carotenoid Nutrition 0.000 description 1
- 150000001747 carotenoids Chemical class 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 230000004069 differentiation Effects 0.000 description 1
- 230000001882 diuretic effect Effects 0.000 description 1
- 238000004043 dyeing Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000003028 elevating effect Effects 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 238000007373 indentation Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 206010022437 insomnia Diseases 0.000 description 1
- 235000021109 kimchi Nutrition 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/31—Mechanical treatment
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
Description
제1도는 본 발명에 따른 압착기의 일실시예도.1 is an embodiment of a compactor according to the present invention.
제2도는 압착기 적재함의 다른 실시예도.2 is another embodiment of the compactor stacker.
* 도면의 주요부분에 대한 부호의 설명* Explanation of symbols for main parts of the drawings
1, 5 : 적재함 2 : 압착판1, 5: Stacking box 2: Pressing plate
3 : 실린더 4 : 콘트롤러3: cylinder 4: controller
12 : 구멍12: hole
본 발명은 단무지의 제조방법에 관한 것으로 더욱 구체적으로 본 발명은 통상의 단무지를 제조함에 있어서, 압석, 압착기 및 건조기를 이용한 추가 탈수공정을 통하여 무우에 함유된 수분 함수비를 적게 하여 대량 생산 및 유통이 용이하도록 한 단무지의 제조방법에 관한 것이다.The present invention relates to a method for producing pickled radish. More specifically, the present invention relates to a method for preparing plain pickled radish, in which the mass production and distribution is reduced by reducing the moisture content of beet in the radish through an additional dehydration process using a crusher, a press and a dryer. It relates to a method for producing pickled radish to facilitate.
단무지는 초겨울(10월말∼11월중순)에 생산된 무우의 잎을 떼어낸 후 소금에 절여 저장하는 절임 식품으로서 절임방법에는 크게 나누어 두 가지 방법으로 분류되고 있다.Pickled radish is pickled in early winter (late October to mid-November) and is pickled and stored in salt. It is divided into two types.
첫번째 방법은 생무우에 두번 내지 세번 소금을 뿌려 하루정도 숨을 죽인 후, 수개월간 소금물에 담가 절임 저장하는 방법이다.The first method is to spray the radish two to three times a day, hold your breath for a day, and then soak it in salted water for several months.
이 방법은 단무지의 대량 생산이 가능하다는 장점 때문에 최근에 공장에서의 단무지 생산에 이용되는 절임방법이다. 그러나, 이렇게 생산된 단무지는 무우 자체의 수분이 많아 단무지 특유의 향미가 없고 제품이 쉽게 변질되는 단점이 있다.This method is a pickling method recently used for producing radish in the factory because of the advantage of mass production of radish. However, the radish produced in this way has a lot of moisture in the radish itself has a disadvantage that does not have a unique flavor of radish and the product is easily deteriorated.
두번째 방법은 생무우를 햇볕과 바람에 자연건조시켜 무우를 구부려도 부러지지 않을 정도로 수분을 제거시킨 후 소금물에 담가 수개월간 보관하는 방법이다.The second method is to dry the radish in the sun and wind to remove moisture enough to bend the radish and soak it in salt water for several months.
이 방법은 우리나라의 가정에서 오래전부터 사용되던 재래식 방법으로서 단무지 특유의 향미를 갖는다는 장점이 있으나, 육질이 연하고 수분이 많은 단무지 무우의 특성상 초겨울에 무우를 햇볕에 널어 말리는 과정에서 비가 오거나 추위가 오는 등의 기상변화에 의해서 무우가 곧장 얼어버리거나 바람이 드는 경우가 많다는 단점이 있다. 따라서 이 방법으로는 대량생산이 불가능하며 제조비용도 많이 든다.This method is a traditional method that has been used in Korean homes for a long time, and has the advantage of having a unique flavor of radish. Due to weather changes, such as rain, the radish is often frozen or windy. Therefore, mass production is not possible with this method and manufacturing costs are high.
일반적으로 소금에 절인 무우의 함수율은 80% 정도로 많은 수분을 함유하고 있다. 이 상태의 일반 시중에서 흔히 볼 수 있는 무우이나, 본 발명자들은 이러한 무우를 더욱 탈수시켜 함수율을 낮추면 탈수과정에서 무우 특유의 쓴맛이 제거되어 단맛이 나게 되고, 무우의 조직이 단단해져 쉽게 물러지지 않아 무우의 변질을 막아주고 상온에서의 보관을 가능하게 하여 유통시 별질 가능성이 적어 유통이 쉬워짐에 착안하여, 종래의 방법에 비해 더욱 탈수된 단무지의 대량 제조방법에 대해 연구를 행한 결과, 무우에 함유된 수분의 건조방법으로서,In general, the moisture content of salted radish contains as much water as 80%. In the general market of this state of radish, the present inventors further dehydrate such radishes to lower the moisture content, the bitterness of the radishes is removed in the dehydration process, the sweetness is removed, the radish tissue is hard and does not easily recede As a result of research on mass production method of dehydrated radish pickled radish compared to the conventional method, it is possible to prevent deterioration and to store at room temperature, so that there is little possibility of differentiation during distribution. As a method of drying the moisture,
1) 압석(돌)에 의한 수분의 제거방법,1) removal of water by crushed stone (stone),
2) 압착기에 의한 수분의 제거방법,2) the method of removing water by the press,
3) 인공적인 열과 바람(건조기)에 의한 수분의 제거방법3) How to remove moisture by artificial heat and wind (dryer)
을 사용함으로써 종래의 경우보다 더욱 탈수된 단무지를 대량으로 제조할 수 있음을 알아내어 본 발명을 완성하였다.The present invention was completed by finding out that a large amount of dehydrated pickled radish can be produced by using the present invention.
또한, 본 발명자들은 단무지에 인공 색소 대신에 노란색의 치자나무 열매를 사용함으로써 단무지에 물들이는 방법을 알아내어 본 발명에 응용하였다.In addition, the present inventors have found a method for dyeing radish by using yellow gardenia fruit instead of artificial pigment in radish and applying it to the present invention.
즉, 본 발명의 한 구현예에 따르면, 본 발명은 압석(돌)으로 눌러서 무우에 함유된 수분을 제거하는 단무지의 제조방법을 제공한다.That is, according to one embodiment of the present invention, the present invention provides a method for producing pickled radish to remove moisture contained in the radish by pressing with a crushed stone (stone).
본 발명의 다른 구현예에 따르면, 본 발명은 압착기를 사용함으로써 무우에 함유된 수분을 제거하는 단무지의 제조방법을 제공한다.According to another embodiment of the present invention, the present invention provides a method for producing pickled radish to remove moisture contained in the radish by using a compactor.
본 발명의 또다른 구현예에 따르면, 본 발명은 인공적인 열과 바람을 사용함으로써 무우에 함유된 수분을 제거하는 단무지의 제조방법을 제공한다.According to another embodiment of the present invention, the present invention provides a method for producing pickled radish to remove moisture contained in the radish by using artificial heat and wind.
본 발명의 다른 압석(돌)을 사용한 무우의 수분을 제거하는 방법에 있어서, 현재 시중에서 흔히 볼 수 있는 물 단무지의 경우에 폴리에틸렌 필름에 포장을 하면 무우의 조직이 쉽게 물러져 흐늘흐늘해지고 변질도 쉬운 반면에, 상기와 같은 방법으로 수분이 제거된 무우의 경우에는 햇볕과 바람에 말린 것과 같은 단단한 조직을 갖게 되어 포장지 안에 넣어 상온에서 5∼6개월이 경과되어도 무우 조직이 쉽게 물러지지 않아 유통기한(6개월)이 될 때까지도 맛이나 향미가 지속되어 단무지 고유의 미각을 갖게 되는 장점이 있게 된다.In the method of removing the water of radishes using the other crushed stone (stone) of the present invention, in the case of water radish, which is commonly seen on the market, the tissues of the radishes are easily receded and become mushy and deteriorated. On the other hand, in the case of radishes from which moisture is removed in the above manner, the radishes have hard tissues such as dried in the sun and wind, and the radishes are not easily receded even after 5-6 months at room temperature. The taste and flavor last for up to six months, which has the unique taste of pickled radish.
또한, 이 방법은 약 3개월의 시간이 소요되나 김치가 익는 과정과 같이 효모나 세균이 작용함으로써 재래식 단무지 특유의 향미를 갖게 된다.In addition, this method takes about three months, but yeast or bacteria, such as kimchi ripening process has a unique flavor of traditional radish.
본 발명에 따른 압착기를 사용한 무우의 수분을 제거하는 방법에 있어서, 압착기를 사용한 무우의 압착은 압착기간 약 20초, 정지시간 약 1분으로서 압착과 정지를 반복하는 것으로서, 이는 처음부터 높은 압력을 가하면 무우의 조직이 파괴되어 형태가 변형되고 으깨어지기 쉽기 때문이다.In the method of removing the water of radishes using the pressing machine according to the present invention, the pressing of the radishes using the pressing machine repeats pressing and stopping with a pressing period of about 20 seconds and a stopping time of about 1 minute, which is a high pressure from the beginning. This is because the tissue of the radish is destroyed, and the shape is easily changed and crushed.
이 방법은 총 압착시간이 여름에는 약 12시간, 겨울에는 약 16시간으로서 시간이 오래 걸리지 않으며 인력을 많이 필요로 하지 않고 하루 정도면 무우를 탈수시킬 수 있다.This method has a total compression time of about 12 hours in summer and about 16 hours in winter, which does not take much time and can dehydrate radishes in about a day without requiring much manpower.
본 발명에 따른 인공적인 열과 바람을 사용한 무우의 수분을 제거하는 방법에 있어서, 이 방법은 생무우를 햇볕과 바람에 건조시키는 재래식 제조방법을 개선하기 위한 것이다.In the method of removing the moisture of radishes using artificial heat and wind according to the present invention, this method is to improve the conventional manufacturing method for drying raw radish in the sun and wind.
즉, 단무지용 무우의 생산철이 초겨울이며 우리나라의 초겨울의 날씨는 비가 많고 갑작스런 추위가 오는 경우가 많으므로 무우를 자연상태에서 말리는 경우에 비를 맞거나 얼거나 하여 전량 폐기처분해야 하는 등 필요로 하는 많은 양을 햇볕과 바람에 말리기는 여간 쉬운 일이 아니었다. 특히, 무우가 얼었다 녹아 바람이 들면 무우 조직이 스폰지와 같이 되기 때문에 상품 가치가 없어지게 된다.In other words, the production season of radish radish for the radish is early winter, and the weather in the early winter of Korea is often rainy and suddenly cold. Drying large quantities in the sun and wind was not easy. In particular, when the radish freezes and melts and winds, the radish tissue becomes like a sponge and thus loses its value.
이러한 점을 보완하고 대량으로 무우를 건조시키는 방법으로서 열풍건조기를 사용하는 방법을 개발한 것이다.Complementing this point and developed a method of using a hot air dryer as a way to dry radish in large quantities.
이때, 건조의 3개 요소인 열, 바람 및 습도에 대하여 연구를 행하고, 이 3대 조건을 잘 갖추고 있는 가을을 기준으로 하여 대기중의 온도, 습도 및 계절풍에 대하여 연구한 결과, 열풍건조기가 24∼29℃의 온도와 75%의 상대습도일 때 자연건조상태로 말린 것과 같은 효과를 얻을 수 있음을 알아내었다.At this time, research on heat, wind, and humidity, which are three elements of drying, and research on temperature, humidity, and monsoon in the air based on autumn with these three conditions well, It was found that the same effect as dried in a natural dry state was obtained at a temperature of ˜29 ° C. and a relative humidity of 75%.
상기와 같은 방법을 사용하면 계절과 관계없이 연중 생산이 가능하며 재래식 단무지와 같은 품질과 독특한 향미의 단무지를 생산해낼 수 있다.Using the method described above, regardless of the season, it is possible to produce all year round, and can produce radish with the same quality and unique flavor as conventional radish.
또한, 본 발명에 따르면 조미액에 넣어 맛을 내는 과정에서 치자나무 열매로 만든 천연 색소를 사용하며 단무지 색을 노랗게 하는 치자에 들어있는 카로티노이드계 색소는 인체에 전혀 해를 주지 않음이 밝혀졌으며, 한방에서는 치자를 불면증, 황달의 치료에 사용하며 소염, 지열 및 이뇨의 효과가 있는 것으로 알려져 있다.In addition, according to the present invention, it was found that the carotenoid-based pigments contained in the gardenia which yellow the radish color are used in the process of flavoring in the seasoning solution, and the yellow radish color is no harm to the human body. Gardenia jasminoides is used for the treatment of insomnia and jaundice and is known to have anti-inflammatory, geothermal and diuretic effects.
따라서, 건조된 무우를 치자분말을 함유한 조미액을 넣으면 맛과 동시에 노란색의 물을 들일 수가 있으며 여름철에는 4∼5일, 겨울에는 6∼7일 담가두면 재래식 단무지와 같은 향미와 맛을 갖는 단무지가 제조될 수 있다.Therefore, dried radishes can be seasoned with yellow water by adding seasoning liquid containing gardenia powder. Soaked radishes have the same flavor and taste as traditional radish when soaked for 4-5 days in summer and 6-7 days in winter. Can be prepared.
본 발명을 하기의 실시예에 의해 더욱 자세히 예시할 것이나, 이는 본 발명을 제한하는 것이 아닌 것으로 이해하여야 한다.The invention will be illustrated in more detail by the following examples, which should be understood as not limiting the invention.
[실시예 1]Example 1
압석(돌)에 의해 무우의 수분을 제거한 단무지의 제조방법Manufacturing method of pickled radish with water of radish removed by crushed stone
10월말 내지 11월 중순에 수확한 단무지 무우를 절임탱크에 넣고 소금과 물을 뿌려 염도를 3%로 하여 숨을 죽이는 1차 절임을 한 후, 2∼3일 후 꺼내어 깨끗이 세척하여 불순물을 제거한 후 다시 이 무우들을 절임탱크 바닥부터 넣기 시작하여 무우를 바닥에 깔고 그 위에 소금을 두텁게 뿌리고 또 소금위에 무우를 깔고 하는 방법을 반복하여 무우와 무우의 틈이 보이지 않을 정도로 빽빽하게 쌓아 탱크 윗부분까지 올라오면 맨 위에 무우잎으로 덮고 판자나 합판으로 다시 덮은 다음 절임탱크 안에 들어가 있는 전체 무우 무게의 약 15% 정도의 무게를 갖는 압석(천연석 또는 콘크리트로 제작)으로 합판을 눌러 놓는다.Put radish picked in late October to mid-November in a pickling tank and sprinkle with salt and water to make the first salt pickling to breathe with 3% salinity.After 2-3 days, remove it and wash it clean to remove impurities. Start by placing these radishes from the bottom of the pickling tank, spreading the radish on the floor, sprinkling the salt on top of it, and spreading the radish on the salt. Cover the top with radish leaves, re-cover with planks or plywood, and press the plywood with crushed stone (made of natural or concrete) weighing about 15% of the total radish weight in the pickling tank.
3∼4일 경과후 판자위로 물이 올라오면 양수기로 판자위의 물이 안보일 때까지 탱크 밑바닥에서 물을 빼내고 다시 3∼4일 경과후 물이 올라오면 빼낸 후, 1주일째부터는 매일 한번씩 판자위로 올라온 물을 제거해준다.If water comes up on board after 3 ~ 4 days, drain water from bottom of tank until water on board is not seen with water pump, and if water comes up after 3 ~ 4 days, drain off once every day from week one. Remove the water that comes up.
무우의 높이가 탱크 높이의 80%에 이르면 무우가 함유하고 있는 수분이 빠짐과 동시에 무우와 무우 사이의 공간이 메워져 물이 올라오는 시간이 더디게 된다.When the height of the radish reaches 80% of the height of the tank, the moisture contained in the radish is lost, and the space between the radishes and the radishes is filled, which slows the time for water to rise.
이때 무우 무게의 5% 정도의 압석을 더 올려준다. 그리고 상기한 방법과 같은 물의 제거방법을 반복하면 약 1개월 후에는 무우 높이가 탱크 높이의 55%까지 내려가며 이때 누름과 물빼기를 중단하고 압석을 무우 무게의 5%만 남긴채 제거한 뒤 무우를 숙성시킨다.At this time, increase the indentation of about 5% of the weight of the radish. After repeating the water removal method as described above, after about a month, the radish height is lowered to 55% of the tank height. At this time, the pressing and draining are stopped, and the crushed rice is removed, leaving only 5% of the radish weight. Let's do it.
이렇게 하여 3개월이 지나면 무우의 쓴맛이 빠지고 단무지 특유의 향미를 내게 된다.In this way, after three months, the bitterness of radishes is lost and the flavor of the radish comes out.
이를 담수물로 세척하여 이물질 및 잔뿌리를 제거하고 치자분말을 함유하는 조미액을 넣어 여름에는 3∼4일, 겨울에는 6∼7일일 정도 숙성시켜 조미액에 함유되어 있는 각종 성분들을 무우에 침투하게 하여 재래식 단무지 특유의 향미와 더불어 맛이 뛰어나며 노란색의 물이 들어있는 단무지를 제조한다.It is washed with fresh water to remove foreign substances and fine roots, and seasoned liquid containing gardenia powder is aged for 3 to 4 days in summer and 6 to 7 days in winter to infiltrate various ingredients contained in seasoning liquid into radish. In addition to the flavor and flavor of the pickled radish, the pickled radish is made with yellow water.
이를 폴리에틸렌 필름 봉투 또는 폴리에틸렌 용기에 포장하고 75∼78℃에서 18∼20분동안 살균하여 포장하여 출하한다.It is packaged in polyethylene film bags or polyethylene containers, sterilized for 18-20 minutes at 75-78 ° C, and shipped.
[실시예 2]Example 2
압착기에 의해 무우의 수분을 제거한 단무지의 제조방법Manufacturing method of pickled radish from radish
10월말 내지 11월 중순에 수확한 단무지 무우를 절임탱크에 넣고 소금과 물을 뿌려 염도를 3%로 하여 숨을 죽이는 1차 절임을 한 후, 2∼3일 후 꺼내어 깨끗이 세척하여 불순물을 제거한 후 염도 15%로 2차 소금절임을 행하여 여기에서 3개월간 숙성시켜 무우의 쓴맛을 제거하고 단무지 특유의 향미를 갖게 한다. 이어서 저장중인 무우를 꺼내어 담수물로 세척하여 이물질 및 잔뿌리를 제거한 후, 압착기 틀에 쌓아 올린다.Put radish picked in late October to mid-November in a pickling tank and sprinkle with salt and water to make the first salt pickling to breathe with 3% salinity.After 2-3 days, remove it and wash it clean to remove impurities. Secondary salt pickling with 15% salinity is aged for 3 months to remove the bitter taste of radishes and have a distinctive flavor of pickled radish. The radishes in storage are then taken out, washed with fresh water to remove debris and fine roots, and then stacked in a press mold.
이때 사용되는 압착기는 첨부도면 제1도에서와 같이 가로, 세로, 높이가 서로 동일한 크기를 가지도록 정육면체로 형성하여 상면이 개방되는 적재함(1)과 상기 적재함(1)의 상면에 설치되는 압착판(2)으로 구성하며, 상기 적재함(1)의 바닥 및 사방벽면(10b,10c,10d,10e)에는 일정한 크기(지름 10mm)와 간격(상,하,좌,우 간격이 20mm)으로 수개의 구멍(12)을 형성시키며, 상기 적재함(1)의 상면에 설치되는 압착판(2)에는 상기 압착판(2)을 상,하로 승강시키는 승강수단을 설치하고 있다.At this time, the presser used is formed in a cube so that the horizontal, vertical, and height have the same size as in Fig. 1 of the accompanying drawings, the upper surface of the loading box (1) and the pressing plate installed on the upper surface of the loading box (1) (2), the bottom and four-sided wall (10b, 10c, 10d, 10e) of the stacking box (1) of a certain size (diameter 10mm) and spacing (up, down, left, right gap 20mm) An elevating means for raising and lowering the crimping plate 2 is provided in the crimping plate 2 provided on the upper surface of the stacking box 1 to form a hole 12.
상기 승강수단은 유압펌프에 의해 구성되는 실린더(3)와 상기 실린더를 제어하도록 타이머가 부설되는 콘트롤러(4) 및 실린더의 이송거리를 제어하는 스토퍼와 리미트스위치가 부설되어 있다.The lifting means is provided with a cylinder 3 constituted by a hydraulic pump, a controller 4 on which a timer is attached to control the cylinder, and a stopper and limit switch for controlling the transfer distance of the cylinder.
첨부도면 제2도는 압착기 적재함의 다른 실시예를 나타낸 것으로서, 적재함을 가로, 세로, 높이가 서로 동일한 크기를 가지로도록 정육면체로 형성시킨 지지프레임(51)의 바닥면과 사방벽면에 일정한 간격(약 5mm정도)을 유지하도록 다수개의 세로대(52)을 촘촘하게 설치하여 되는 적재함(5)으로 형성하여도 본 발명에서 추구하는 목적 및 동일한 작용효과를 기대할 수 있다.2 is a cross-sectional view showing another embodiment of the compactor stacker, wherein the stacker is formed at regular intervals on the bottom surface and the four-sided wall surface of the support frame 51 formed of a cube so that the stacker has the same size in terms of width, length, and height. 5 mm) can be expected to achieve the object and the same effect to be pursued in the present invention even if formed with a stacking box (5) to be installed densely installed a plurality of longitudinal poles (52).
이와 같이 구성된 압착기의 적재함에 염장무우를 차곡차곡 쌓아올린 다음 압착판을 덮고서 실린더를 동작시킨다.The salted radish is piled up one by one in the loading box of the compactor configured as described above, and then the cylinder is operated by covering the pressing plate.
처음에는 3톤의 압력을 가하면서 3시간정도 누르면 약 20%정도의 물이 탈수된다.Initially, about 3% of water is dehydrated when pressed for 3 hours with a pressure of 3 tons.
20%정도 탈수된 무우를 압착기로부터 꺼낸 다음, 눌려서 납작해진 부분을 옆으로 세워 다시 차례로 쌓아 다 쌓아지면 이번에는 처음의 압력과 달리 약 12톤의 압력을 가하면서 9∼10시간 정도 압착한다.After 20% of the dehydrated radish is removed from the press, the pressed flattened parts are stacked side by side and piled up one after another. This time, unlike the initial pressure, it compresses for about 9 to 10 hours while applying about 12 tons of pressure.
이러한 압착시에는 계속하여 압착을 행하지 않고 압착시간 약 20초, 정치시간 약 1분이 되도록 압착과 정지를 반복한다.In this crimping, the crimping and stopping are repeated so that the crimping time is about 20 seconds and the standing time is about 1 minute without continuing the crimping.
이어지는 조미액의 사용과 숙성, 포장, 살균 및 출하는 상기한 실시예 1과 동일하다.Subsequent use and seasoning of the seasoning solution, packaging, sterilization and shipping is the same as in Example 1.
[실시예 3]Example 3
건조기에 의해 무우의 수분을 제거한 단무지의 제조방법Manufacturing method of pickled radish which dried moisture of radish by dryer
무우의 건조시에 건조기의 건조실 내부를 24∼29℃의 온도 및 상대습도 70∼75%로 맞추고 무우 36kg을 건조기에 넣어 건조를 행하며 3시간 간격으로 무우를 뒤집어 준다.When drying radishes, the inside of the drying chamber of the dryer is adjusted to a temperature of 24 to 29 ° C. and a relative humidity of 70 to 75%, and 36 kg of radishes are put into a dryer and dried.
건조를 시작한 15시간 후에 무우를 꺼내어 무게를 달아 보면 9.6kg으로 약 73%의 탈수가 이루어진다.Fifteen hours after the start of drying, the radishes are taken out and weighed, yielding about 73% dehydration at 9.6 kg.
상기와 같은 건조시에 수분이 증발함에 따라 염도가 증가하므로 염도를 1%로 하여 건조를 행하면 염도가 6∼7%가 되어 조미액에 사용시에 맛과 향이 우수한 제품이 제조되게 된다.Since the salinity increases as the water evaporates during drying as described above, when the salinity is 1% and dried, the salinity becomes 6-7%, resulting in a product having excellent taste and aroma when used in seasoning liquid.
상기한 기술에서 알 수 있는 바와 같이, 자연조건에 따라 생산에 제약을 받으며 소량 생산만이 가능하고 사람에 의해 작업이 진행되므로 인건비로 인한 제조비용이 증가하는 종래의 단무지 제조방법에 비하여, 본 발명에 따른 단무지의 제조방법은 장비를 이용하여 무우를 인공적으로 더욱 탈수시킴으로써 저생산비로 대량 생산이 가능할 뿐만 아니라 오랜동안 보관이 가능해 유통에 유리하다는 잇점이 있음이 명백하다.As can be seen in the above-described technology, the present invention is limited to production according to natural conditions, and only a small amount of production is possible, and the work is progressed by humans. According to the manufacturing method of pickled radish according to the apparatus, the dehydration of artificial radish using the equipment is not only possible to mass production at a low production cost, but also it can be stored for a long time, so it is advantageous in distribution.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019940016156A KR0134417B1 (en) | 1994-07-06 | 1994-07-06 | Process for making danmuji |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019940016156A KR0134417B1 (en) | 1994-07-06 | 1994-07-06 | Process for making danmuji |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR960003602A KR960003602A (en) | 1996-02-23 |
| KR0134417B1 true KR0134417B1 (en) | 1998-04-18 |
Family
ID=19387366
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1019940016156A KR0134417B1 (en) | 1994-07-06 | 1994-07-06 | Process for making danmuji |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR0134417B1 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20020015259A (en) * | 2000-08-21 | 2002-02-27 | 중 지 유 | The manufacturing method of a pickled radish |
| KR100487607B1 (en) * | 2000-02-17 | 2005-05-03 | 권재중 | Health radish chip and its manufacturing method |
-
1994
- 1994-07-06 KR KR1019940016156A patent/KR0134417B1/en not_active IP Right Cessation
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100487607B1 (en) * | 2000-02-17 | 2005-05-03 | 권재중 | Health radish chip and its manufacturing method |
| KR20020015259A (en) * | 2000-08-21 | 2002-02-27 | 중 지 유 | The manufacturing method of a pickled radish |
Also Published As
| Publication number | Publication date |
|---|---|
| KR960003602A (en) | 1996-02-23 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| DE3249007T1 (en) | FAST COOKING RICE AND VEGETABLES | |
| RU2028063C1 (en) | Method of processing fresh cacao beans | |
| CN105166099A (en) | Processing method for green tea | |
| CN106561854A (en) | Making process of ancient tea tree's dried black tea | |
| CN105124011A (en) | Summer and autumn tea bitter and astringent taste lowering green tea processing technology | |
| CN110800817B (en) | Preparation method of tender, sweet and fragrant granular black tea | |
| CN109197017A (en) | A kind of storage practice improving wheat seed germinating rate | |
| CN109673798B (en) | Processing method of jasmine flower yellow tea | |
| CN108056190A (en) | A kind of liftoff fermentation process for Pu'er tea | |
| KR0134417B1 (en) | Process for making danmuji | |
| CN109730168A (en) | Green tea removes the drying means of moisture content by distilling from vacuum freezing | |
| CN109170031A (en) | A kind of process of white tea compressed tea | |
| CN105166100A (en) | Processing method for Longjing tea | |
| CN1233253C (en) | Black loquat tea preparation method | |
| CN104770465A (en) | High-efficiency drying method for shepherd's purse | |
| CN112471304B (en) | Scenting method of scented tea | |
| CN112369473A (en) | Method for making Fuzhuan tea from striped black raw tea | |
| CN105010584A (en) | Processing method for refreshing sweet of green tea | |
| KR101207114B1 (en) | A reed teas and the method of preparing them | |
| CN110959722A (en) | Ginger flower yellow tea and processing method thereof | |
| CN105494707A (en) | Preparation method of black tea with miraflor fragrance | |
| Kalra et al. | Studies on the Curing of Dates (Phoenix Dactylifera L.) By Hot Water Treatments | |
| CN111194793A (en) | Preparation method of raw Pu' er tea cake | |
| JPH02186964A (en) | Method for storing edible laver for long period | |
| KR102408770B1 (en) | Dried Goods of Fermented Soybean Products, and Method for Manufacturing the Same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| AMND | Amendment | ||
| E601 | Decision to refuse application | ||
| J2X1 | Appeal (before the patent court) |
Free format text: APPEAL AGAINST DECISION TO DECLINE REFUSAL Free format text: TRIAL NUMBER: 1997201002935; APPEAL AGAINST DECISION TO DECLINE REFUSAL |
|
| B701 | Decision to grant | ||
| GRNT | Written decision to grant | ||
| O035 | Opposition [patent]: request for opposition | ||
| J206 | Request for trial to confirm the scope of a patent right | ||
| J206 | Request for trial to confirm the scope of a patent right | ||
| O132 | Decision on opposition [patent] | ||
| O074 | Maintenance of registration after opposition [patent]: final registration of opposition | ||
| J301 | Trial decision |
Free format text: TRIAL DECISION FOR CONFIRMATION OF THE SCOPE OF RIGHT_AFFIRMATIVE REQUESTED 19980916 Effective date: 19990724 Free format text: TRIAL DECISION FOR CONFIRMATION OF THE SCOPE OF RIGHT_DEFENSIVE REQUESTED 19981210 Effective date: 19990724 Free format text: TRIAL NUMBER: 1998100001686; TRIAL DECISION FOR CONFIRMATION OF THE SCOPE OF RIGHT_DEFENSIVE REQUESTED 19981210 Effective date: 19990724 Free format text: TRIAL NUMBER: 1998100001205; TRIAL DECISION FOR CONFIRMATION OF THE SCOPE OF RIGHT_AFFIRMATIVE REQUESTED 19980916 Effective date: 19990724 |
|
| J2X1 | Appeal (before the patent court) |
Free format text: CONFIRMATION OF THE SCOPE OF RIGHT_DEFENSIVE Free format text: CONFIRMATION OF THE SCOPE OF RIGHT_AFFIRMATIVE Free format text: TRIAL NUMBER: 1999200007025; CONFIRMATION OF THE SCOPE OF RIGHT_AFFIRMATIVE Free format text: TRIAL NUMBER: 1999200007018; CONFIRMATION OF THE SCOPE OF RIGHT_DEFENSIVE |
|
| O132 | Decision on opposition [patent] | ||
| J204 | Request for invalidation trial [patent] | ||
| J302 | Written judgement (patent court) |
Free format text: JUDGMENT (PATENT COURT) FOR CONFIRMATION OF THE SCOPE OF RIGHT_AFFIRMATIVE REQUESTED 19990830 Effective date: 20001124 Free format text: TRIAL NUMBER: 1999200007025; JUDGMENT (PATENT COURT) FOR CONFIRMATION OF THE SCOPE OF RIGHT_AFFIRMATIVE REQUESTED 19990830 Effective date: 20001124 |
|
| J2X2 | Appeal (before the supreme court) |
Free format text: APPEAL BEFORE THE SUPREME COURT FOR CONFIRMATION OF THE SCOPE OF RIGHT_DEFENSIVE Free format text: TRIAL NUMBER: 2001300000621; APPEAL BEFORE THE SUPREME COURT FOR CONFIRMATION OF THE SCOPE OF RIGHT_DEFENSIVE |
|
| J302 | Written judgement (patent court) |
Free format text: JUDGMENT (PATENT COURT) FOR CONFIRMATION OF THE SCOPE OF RIGHT_DEFENSIVE REQUESTED 19990830 Effective date: 20010112 Free format text: TRIAL NUMBER: 1999200007018; JUDGMENT (PATENT COURT) FOR CONFIRMATION OF THE SCOPE OF RIGHT_DEFENSIVE REQUESTED 19990830 Effective date: 20010112 |
|
| J303 | Written judgement (supreme court) |
Free format text: JUDGMENT (SUPREME COURT) FOR CONFIRMATION OF THE SCOPE OF RIGHT_DEFENSIVE REQUESTED 20010126 Effective date: 20020524 Free format text: TRIAL NUMBER: 2001300000621; JUDGMENT (SUPREME COURT) FOR CONFIRMATION OF THE SCOPE OF RIGHT_DEFENSIVE REQUESTED 20010126 Effective date: 20020524 |
|
| J301 | Trial decision |
Free format text: TRIAL DECISION FOR INVALIDATION REQUESTED 20000121 Effective date: 20020731 Free format text: TRIAL NUMBER: 2000100000107; TRIAL DECISION FOR INVALIDATION REQUESTED 20000121 Effective date: 20020731 |
|
| FPAY | Annual fee payment |
Payment date: 20091231 Year of fee payment: 13 |
|
| LAPS | Lapse due to unpaid annual fee |