KR100496031B1 - Manufacturing Method of Dryed Leaves - Google Patents

Abstract

The present invention is processed to produce a commercially available product by processing the radish siraegi, while maintaining the original taste and chlorophyll intact as possible in the original state as possible, and long-term storage is possible, in particular, in the hot and humid summer The present invention relates to a method of preparing siraegi, which does not rot easily even when the processed siraegi is immersed in water, without forming bubbles or turbidity. This includes salt: 3-5% by weight, licorice: 2-5% by weight, and water: 50-70% by weight. %, Radish-free Shiraegi: The first step of boiling 25 to 40% by weight in a heating vessel; A second step of cooling the boiled radish siraegi and then dehydrating it; The first mixture of any one or two or more of the dehydrated radish radish siraegi 5, baekbaek, yeon (蓮) is mixed with any one or two or more of water, bamboo charcoal, ginkgo leaf charcoal, bamboo vinegar solution A third step of soaking the extract in boiled mixture; It comprises a fourth step of drying and packing the radish siraegi soaked in the extract.

Description

Manufacturing method of dried rice {Manufacturing Method of Dryed Leaves}

The present invention relates to a method for manufacturing siraegi, and more particularly, to produce a commercially available product by processing the radish siraegi, while maintaining the original taste and chlorophyll intact in its original state, and preserved for a long time This is possible, in particular, to prepare a siraegi that does not easily rot without foaming or turbidity even if the processed siraegi soaked in water during the hot and humid summer.

Wuqing siraegi is a chlorophyll (Chlorophyl) of photosynthesis, and is widely distributed, while the amount of carbohydrate low vitamin B _1, B _2, vitamin C, niacin, protein, lipid (脂質) as vegetables containing nutrients such as large amounts of vitamins And it is not only a high source of iron and calcium, but also contains a starch degrading enzyme, a diastase, which is a healthy food that promotes digestion for Asians who consume starch. The radish greens are known to be good for preventing adult diseases as a rich fiber food.

However, in the case of the production of shiraegi in rural areas, it is extremely primitive in terms of hygiene, as it is made by weaving radish leaves with rope ropes, hanging them under an eaves or trees, drying them naturally, and then boiling them when needed. It is pointed out that not only most of the nutrients are destroyed, but also the value of food is greatly reduced.

In order to solve the above-mentioned problems and distribute the product as a product while storing it for a long time, the conventional shiraegi manufacturing method is 30% in saline solution of 95-100 ° C. by adding 2 to 3% of salt to the radish leaves after washing and removing impurities. After immersing for 60 seconds, it is dried and dried to maintain water content of 6-20%, filled and degassed in a container, and then heat sterilized at 110 to 120 ° C for 30 to 60 minutes. As well as the problem that occurs turbidity, there is a problem that easily occurs corruption.

In addition, the recently developed method of manufacturing siraegi (Domestic Patent Application No. 2000-11573), after washing vegetables thoroughly, and then boiled at 100 ℃ for about 1 to 2 minutes, dehydration by centrifugal separator using a cylindrical centrifugal dehydrator After drying for 2 to 3 hours with warm air at a temperature of 30 to 40 ° C., the siraegi were vacuum packed.

However, the siraegi production method is simply configured to facilitate food preservation in the distribution process for a long time, and if left in the air for a long time, mold and bedbugs due to moisture are easy to parasitic, especially during summer (27 ~ 35 ℃) If you soak the radish siraegi in water for several days, bubbles or turbidity (water turbid or floating white on the water) is badly generated, there is a problem that the mule siraegi is easily deteriorated or decayed odor occurs.

The present invention has been invented to solve the above problems, it is possible to keep the original taste and chlorophyll intact as much as possible in the original state, as well as long-term storage, in particular, the siraegi prepared in the summer hot and humid summer Its purpose is to provide a method of manufacturing Siraegi that does not rot easily even if it is immersed in water without bubbles or turbidity.

Characteristic technical configuration of the siraegi production method of the present invention for achieving the above object, salt: 3 to 5% by weight, licorice: 2 to 5% by weight, water: 50 to 70% by weight, radish greens: 25 to 40 A first step of placing the wt% in a heating vessel and boiling; A second step of cooling the boiled radish siraegi and then dehydrating it; The first mixture of any one or two or more of five or five of the dehydrated radish radish siraegi 5, baekbaek, yeon (蓮) mixed with water, bamboo charcoal, ginkgo leaf charcoal, bamboo vinegar solution or two or more A third step of soaking the extract in boiled mixture; It comprises a fourth step of drying and packing the radish siraegi soaked in the extract.

In addition, the radish-free sieve heating temperature and time in the said 1st process are 5 to 15 minutes at 90-110 degreeC, and the said radish-free sieve cooling in the said 2nd process is water cooling, and the cooling temperature is 15 degreeC, and the said 3rd The mixing ratio of the first mixture and the second mixture in the step is 5 to 50% by weight of the first mixture: 50 to 95% by weight of the second mixture, and their boiling temperature and time are 30 to 4 at 90 to 110 ° C. It is time, and the dry | cleaned radish-freeze drying in the said 4th process is 30 minutes-2 hours at 50-80 degreeC.

The siraegi manufacturing method of the present invention having the characteristics as described above will be described separately for each process as follows.

(Step 1)

The first step is to boil the radish siregi. The salt: 3 to 5% by weight, licorice: 2 to 5% by weight, water: 50 to 70% by weight, and the colorless radish: 25 to 40% by weight in a heating container. You can boil at 110 ℃ for 5-15 minutes, but the boiling temperature is 90 ~ 110 ℃ and the boiling time is 5-15 minutes. Boil for 5 to 15 minutes at 90 to 110 ℃, most preferably for 5 to 10 minutes at 100 ℃.

On the other hand, the salt used to boil the radish siraegi serves to keep the flavor and chlorophyll rich in the siraegi, licorice is used to remove the smell of the grass siraegi. At this time, the use amount of the salt is 3 to 5% by weight, the use of less than or more than 3 to 5% by weight, there is a problem that does not keep rich flavor and chlorophyll of the siraegi required by the present invention Was used.

The reason why the licorice is used at 2 to 5% by weight is that the use of less than does not effectively remove the grass odor of siraegi, and the use of more than that produces the smell of licorice as expected. There is a problem in that the taste inherent in the siraegi decreases, so 2 to 5% by weight was used.

The reason for using 50 to 70% by weight of water and 25 to 40% by weight of radish siraegi is that if water is used below, the amount of siraegi should be used relatively little, and if water is used more than As the amount of siraegi must be used a lot, the amount of water and siraegi is imbalanced, and the efficiency of boiled siraegi falls. Therefore, it is preferable that the usage-amount of water and siraegi shall be 50-70 weight% of water, and 25-40 weight% of radish-free siraegi.

(2nd step)

The second step is a step of dehydrating the cordless siraegi boiled in the first step, first cooling the hot boiled siraegi contained in the heating vessel of the first step to 15 ° C using cooling water, and then the siraegi dehydrator The dehydration is carried out by adding to a centrifugal separator. The reason for cooling the siraegi to 15 ° C is to preserve chlorophyll in abundance for a long time without nutrients being destroyed. In addition, dehydration of the siraegi is preferably centrifuged for 5 to 10 minutes at a speed of 1,000rpm.

(3rd step)

In the third step, any one of water, bamboo charcoal, ginkgo biloba charcoal, bamboo vinegar liquor, or the first mixture of any two or more of five or five of the dehydrated radish-free siraegi in the second hole is mixed. It is a step of putting in the second mixture mixed with two or more and soaking in the boiled extract, the mixing ratio of the first mixture and the second mixture is 5 to 50% by weight of the first mixture: 50 to 95 weight of the second mixture %, And their boiling temperature and time are from 30 to 4 hours at 90 to 110 ° C.

The gall bladder is not only unusual in shape as a pouch-shaped worm house made of parasitic insects of the gall bladder, which is an insect of Aphididae, on the red leaves of the lacquer of the sumacaceae, but also contains insects when the hard part of the outer surface is popped. The gall is effective in Bacillus subtilis, dysentery, Pseudomonas aeruginosa, Staphylococcus aureus, and the like.

The yellow and white is used as a therapeutic agent for skin diseases, bloody stools, enteritis, gastritis, and has been used for fractures and burns, and has been reported to reduce the activity of tumor cells in the body.

The lotus is a perennial aquatic plant and contains components such as tartaric acid, citric acid, tannin, vitamin C, isoquercetine, and nuciferine, and similar components of white lotus.

On the other hand, the first mixture of five ginseng, yellow white, perennial aquatic plants used in the present invention is water, bamboo charcoal or ginkgo biloba charcoal, boiled in bamboo vinegar and then purified, and the bamboo charcoal or ginkgo biloba leaves Charcoal is soaked in bamboo charcoal or ginkgo biloba charcoal for 1-5 days and then filtered or bamboo charcoal, or water passed through a tube containing ginkgo biloba charcoal.

The bamboo vinegar liquor is a liquid made by condensing with a cooling device in the process of smoke when baking the charcoal of bamboo is preferably used by distillation because it contains a lot of tar components, the bamboo vinegar is a sterilizing effect, To prevent corruption.

The bamboo vinegar used when extracting the five ginseng, yellowish white, perennial aquatic plant (연) is preferably added by adding 1 to 5% by weight, but when using less than 1% by weight of bamboo vinegar is a bubble or white turbid Produced and not preferred. The perennial aquatic plant lotus (蓮) may be extracted using leaves or stems, but more preferably extracted using flower seeds.

In the method of soaking the radish-free siraegi in the extract of the present invention, it is preferable that the extract is sufficiently sprayed and soaked in the sirae using a sprayer, or the dipping time is immersed in the extract, and the immersion time is preferably 1 to 2 minutes. The reason for this is that if the amount of the extract is less than 1 minute, the extract is not sufficiently wetted, and if it is more than 2 minutes, there is a problem that it takes a lot of drying time.

In addition, the mixing ratio of the first mixture and the second mixture is 5 to 50% by weight of the first mixture: 50 to 95% by weight of the second mixture, when the first mixture is used thereafter. If the first mixture is used less than the second mixture, the second mixture should be used relatively much, so that the amount of the first mixture and the second mixture is imbalanced, so that the second mixture is not sufficient and evenly soaked in the first mixture. This happens. Therefore, the mixing ratio of the first mixture and the second mixture is preferably 5 to 50% by weight of the first mixture: 50 to 95% by weight of the second mixture. The mixing ratio of the first mixture and the second mixture may be used as a food which requires antimicrobial activity or food preservation, or as a natural pesticide which has an effect of removing aphids and mites.

(4th step)

The fourth step is a step of drying and packing the process after the third hole is completed, and the drying is performed at 50 to 80 ° C. for 30 minutes to 2 hours. The reason is that if the drying temperature is 50 ° C. or less, the drying time is long, and if it is 80 ° C. or more, the shiragi may be thermally deformed. And drying time is sufficient time for 30 minutes-2 hours at 50-80 degreeC. In addition, when storing the siraegi, it is preferable to pack, and the packing method is preferably vacuum packed.

Hereinafter, the siraegi manufacturing method of the present invention will be described with reference to Examples.

(Comparative example)

After blanching the radish siraegi slightly in boiling water by the method described in Korean Patent Publication No. 2000-30605, that is, boiled for 1 to 2 minutes at 100 ° C, washed with water, and then dehydrated it. While soaked in tap water for a while, the result is shown in Figure 2a.

Example 1

3% by weight of salt, 2% by weight licorice, 55% by weight of water, 40% by weight of radish greens were placed in a heating vessel, boiled at 10 ° C for 5 minutes, cooled to 15 ° C by water, and then dehydrated and dried dried radish greens were 27∼ After leaving it soaked in tap water for 6 days at 32 ℃, the result was shown as Figure 2b.

Example 2

3% by weight of salt, 2% by weight licorice, 70% by weight water and 25% by weight of radish greens were placed in a heating vessel, boiled at 100 ° C. for 5 minutes, cooled by water to 15 ° C., dehydrated and dried, and weighed by 10 times 90% by weight of water was added to the water, soaked for 1 minute in an extract boiled for 2 hours, dried radish siraegi and soaked in tap water for 6 days at 27 ~ 32 ℃, the results as shown in Figure 2c.

Example 3

3% by weight of salt, 2% by weight licorice, 55% by weight water and 40% by weight of radish greens were placed in a heating vessel, boiled at 100 ° C. for 5 minutes, cooled by water to 15 ° C., dehydrated and dried, and weighed by 10 times 90% by weight of bamboo charcoal in% was immersed in the extract boiled for 2 hours for 1 minute, then dried radish siraegi and soaked in tap water for 6 days at 27 ~ 32 ℃, the results are shown in Figure 2d .

Example 4

3% by weight of salt, 2% by weight licorice, 55% by weight water and 40% by weight of radish greens were placed in a heating vessel, boiled at 100 ° C. for 5 minutes, cooled by water to 15 ° C., dehydrated and dried, and weighed by 10 times 90% by weight of ginkgo biloba charcoal in% and immersed in the extract boiled for 2 hours for 1 minute, dried radish siraegi and soaked in tap water for 6 days at 27 ~ 32 ℃, the result as shown in Figure 2e Appeared.

Example 5

3% by weight of salt, 2% by weight licorice, 70% by weight water and 25% by weight of radish greens were placed in a heating vessel, boiled at 100 ° C. for 5 minutes, cooled by water to 15 ° C., dehydrated and dried, and weighed by 10 times 90% by weight of 5% bamboo vinegar solution in% and immersed in the extract boiled for 2 hours for 1 minute, dried radish siraegi and soaked in tap water for 6 days at 27 ~ 32 ℃, the result as shown in Figure 2f Appeared.

Example 6

3% by weight of salt, 2% by weight licorice, 70% by weight water and 25% by weight of radish greens were placed in a heating vessel, boiled at 100 ° C. for 5 minutes, cooled by water to 15 ° C., dehydrated and dried, and then 10 wt. 90% by weight of 5% bamboo vinegar solution in% was immersed in the extract boiled for 2 hours for 1 minute, dried radish siraegi and soaked in tap water for 6 days at 27 ~ 32 ℃, the result shown in Figure 2g Appeared.

Example 7

3% by weight of salt, 2% by weight licorice, 70% by weight water and 25% by weight of radish greens were placed in a heating vessel, boiled at 100 ° C. for 5 minutes, cooled by water to 15 ° C., dehydrated and dried and then perennial aquatic plants After adding 90% by weight of 5% bamboo vinegar solution to 10% by weight of lead ovary, immersed in the extract boiled for 2 hours for 1 minute, dried radish siraegi and soaked in tap water for 6 days at 27-32 ℃. The result as shown in Figure 2h.

As a result of the test in the above embodiment, it was found that the siraegi manufacturing method according to the present invention does not appear foam or turbidity compared to the conventional (comparative example) and the results are shown in Table 1 below.

In the present invention, by selecting the herbal medicine that is said to be antimicrobial, gold, yellow lotus, turmeric, joiner, safflower, gardenia, Ho Jang-geun, pogongyoung, fig, bokbunja, persimmon leaf, local herb, eoseongcho, gold and silver, ginger, etc. Extracted with bark charcoal and bamboo vinegar solution, immersed in the radish siraegi resulted in a lot of air bubbles or white turquoise produced a lot of decay of the radish siraegi. The photograph of the immersion test of FIGS. 2A-2H of this invention is a photograph taken after 6 days passed after carrying out based on a comparative example and Examples 1-7.

As described above, the radish-free siraegi prepared in accordance with the present invention does not produce bubbles or turbidity even if it is soaked in water for 2-4 days in summer, and does not easily rot. Rather, it is effective in maintaining the savory flavor and nutrients unique to Siraegi.

1 is a schematic manufacturing process diagram according to the present invention,

Figure 2a is a photograph of the Qing Dynasty of Comparative Example,

Figure 2b is a photograph of the cordless shiragi of Example 1 of the present invention,

Figure 2c is a photograph of the cordless shiragi of Example 2 of the present invention,

Figure 2d is a photograph of the cordless siraegi of Example 3 of the present invention

Figure 2e is a photograph of the cordless shiragi of Example 4 of the present invention,

Figure 2f is a photograph of the cordless shiragi of Example 5 of the present invention,

Figure 2g is a photograph of the cordless shiragi of Example 6 of the present invention,

Figure 2h is a photograph of the cordless shiragi of Example 7 of the present invention.

Claims (5)

Salt: 3 to 5% by weight, licorice: 2 to 5% by weight, water: 50 to 70% by weight, radish greens: 25 to 40% by weight in a heating vessel, the first step of boiling; A second step of cooling the boiled radish siraegi and then dehydrating it; The first mixture of any one or two or more of the dehydrated radish radish siraegi 5, baekbaek, yeon (蓮) is mixed with water, bamboo charcoal, ginkgo and charcoal, bamboo vinegar liquid or any two or more A third step of soaking the extract in boiled mixture; Sairaegi production method characterized in that it comprises a fourth step of drying and packing the radish siraegi soaked in the extract. The method for producing shiragi according to claim 1, wherein the temperature and time for heating the cordless radish in said first step are 5 to 15 minutes at 90 to 110 ° C. The method of claim 1, wherein the blue-green siraegi cooling in the second step is water cooling and the cooling temperature is 15 ℃. The mixing ratio of the first mixture and the second mixture in the third step is 5 to 50% by weight of the first mixture: 50 to 95% by weight of the second mixture, and their boiling temperature and time. Siraegi production method characterized in that 30 minutes to 4 hours at 90 ~ 110 ℃. The method of claim 1, wherein the dried radish greens in the fourth step is 30 minutes to 2 hours at 50 ~ 80 ℃, siraegi production method.