KR101152905B1 - The radish for wrapping and its preparation method - Google Patents
The radish for wrapping and its preparation method Download PDFInfo
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- KR101152905B1 KR101152905B1 KR1020090072036A KR20090072036A KR101152905B1 KR 101152905 B1 KR101152905 B1 KR 101152905B1 KR 1020090072036 A KR1020090072036 A KR 1020090072036A KR 20090072036 A KR20090072036 A KR 20090072036A KR 101152905 B1 KR101152905 B1 KR 101152905B1
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- radish
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- pickling
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- betel nut
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- 238000002360 preparation method Methods 0.000 title 1
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Classifications
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- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- 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
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)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
본 발명은 쌈무의 제조방법에 관한 것으로, 공지의 절임무를 포도껍질, 적하수오 줄기, 소목, 천근, 빈랑자로 구성되는 군으로부터 선택된 적어도 1종 이상의 열수추출액에 침지하여 적색 계통으로 착색된 쌈무로서 수확한 무를 선별하는 선별단계; 선별한 무를 저장탱크에서 1차 절임하여 절임무를 얻는 단계; 1차 절임된 무를 포도껍질, 적하수오 줄기, 소목, 천근, 빈랑자로 구성되는 군으로부터 선택된 적어도 1종 이상의 열수추출액에 침지하여 재차 절임하는 2차 절임 단계; 절임이 완료된 무를 슬라이스하는 단계: 슬라이스된 쌈무를 자외선 살균하고, 포장하는 단계;로 구성되는 쌈무의 제조방법을 이용함으로써 취식자의 미감을 향상시키고, 쌈무에 기능성을 향상시킬 뿐만 아니라 유통 기간을 향상시킬 수 있는 쌈무를 용이하게 얻을 수 있다.The present invention relates to a method for producing a radish, which comprises a known pickled radish, which is immersed in at least one or more hot water extracts selected from the group consisting of grape husks, drips, stems, joiners, scorpions and betel nut, which are colored in red. A selection step of selecting harvested radish; First pickling the pickled radish in a storage tank to obtain pickled radish; A second pickling step of immersing the first pickled radish in at least one or more hot water extracts selected from the group consisting of grape husks, drip stalks, joiner, celestial root and betel nut; The step of slicing the pickled radish: ultraviolet sterilization and packaging of the sliced radish to improve the aesthetics of the eater by using the manufacturing method of the radish and improve the shelf life as well as improve the shelf life I can easily get the steamed radish.
쌈무, 포도껍질, 적하수오 줄기, 소목, 천근, 빈랑자 Ssam radish, grape skin, squid stem, joiner, celestial root, betel nut
Description
본 발명은 쌈무의 제조방법에 관한 것으로, 좀 더 구체적으로는 공지의 절임무를 포도껍질, 적하수오 줄기, 소목, 천근, 빈랑자로 구성되는 군으로부터 선택된 적어도 1종 이상의 열수추출액에 침지하여 적색 계통으로 착색된 쌈무로서 수확한 무를 선별하는 선별단계; 선별한 무를 저장탱크에서 1차 절임하여 절임무를 얻는 단계; 1차 절임된 무를 포도껍질, 적하수오 줄기, 소목, 천근, 빈랑자로 구성되는 군으로부터 선택된 적어도 1종 이상의 열수추출액에 침지하여 재차 절임하는 2차 절임 단계; 절임이 완료된 무를 슬라이스하는 단계: 슬라이스된 쌈무를 자외선 살균하고, 포장하는 단계;로 구성되는 쌈무의 제조방법을 이용함으로써 취식자의 미감을 향상시키고, 쌈무에 기능성을 향상시킬 뿐만 아니라 유통 기간을 향상시킬 수 있는 쌈무의 제조방법에 관한 것이다.The present invention relates to a manufacturing method of Ssam radish, and more specifically, a known red pickled radish is immersed in at least one or more hot water extracts selected from the group consisting of grape husks, drips, stems, joiners, stern roots and betel nut. A screening step of selecting the harvested radish as colored saengmu; First pickling the pickled radish in a storage tank to obtain pickled radish; A second pickling step of immersing the first pickled radish in at least one or more hot water extracts selected from the group consisting of grape husks, drip stalks, joiner, celestial root and betel nut; The step of slicing the pickled radish: ultraviolet sterilization and packaging of the sliced radish to improve the aesthetics of the eater by using the manufacturing method of the radish and improve the shelf life as well as improve the shelf life The present invention relates to a method for producing saengmu.
쌈무는 고기 또는 다양한 음식 재료를 싸 먹을 수 있도록 제공되는 것으로서 다양한 요리에 응용되고 있다. 통상의 제조방법은 정제염 및 빙초산 또는 발효식초(화이트식초, 레몬식초, 유자식초 등)을 정제수에 투입한 다음 껍질을 벗긴 무를 침지키셔 일정 시간 숙성시켜 제조하고 있으며, 상기 침지된 무를 건져 절단기에서 얇게 잘라 포장하여 유통한다. 포장시에는 통상 쌈무용 조미액을 충진시켜 유통되며 유통기한은 대략 60 ~ 90일이다.Ssam radish is used to wrap meat or various food ingredients, and has been applied to various dishes. Conventional manufacturing methods are prepared by adding refined salt and glacial acetic acid or fermented vinegar (white vinegar, lemon vinegar, citron vinegar, etc.) to purified water and then immersing the peeled radish to ripen for a certain period of time, the dried radish is dried thinly in a cutter Cut, package and distribute. When packing, it is usually distributed by filling with seasoning for saengmyeon and the shelf life is about 60 ~ 90 days.
한편, 종래 쌈무는 흰색 무를 이용하여 제조한 것이 주를 이루고 있었다. 그러나, 이러한 흰색 무 만으로는 수요자의 다양한 욕구를 충족하기에는 부족함이 있었는바, 자색을 가진 '보르도 무'를 이용하여 색상을 가진 쌈무를 제공함으로써 시각과 미각을 동시에 만족시키고자 하였다. On the other hand, conventionally, ssammu was produced using white radish. However, this white radish alone was not enough to satisfy the various needs of the consumers. By using Bordeaux radish with purple color, they tried to satisfy the visual and taste at the same time.
그러나, 흰색을 가지든 자색을 가지든 상기와 같은 종래의 쌈무는 새콤한 맛을 내기 위해 빙초산, 아황산 나트륨등을 첨가하고 달콤한 맛을 내기 위해서는 사카란이나 포도당 등 각종 화학조미료를 첨가하고 있는 바, 근래 들어 웰빙 열풍이 불면서 건강에 대한 관심이 증가함에 따라 화학 조미료에 대한 거부감을 날로 확산되고 있는 수요자들의 욕구를 충족시키기에는 무리가 있는 것이었다. However, the traditional Ssammu as described above, whether it is white or purple, adds glacial acetic acid, sodium sulfite, etc. to give a sour taste, and various chemical seasonings such as saccharan and glucose to add a sweet taste. For example, as the well-being craze has increased, health demands have been unreasonable to meet the demands of consumers who are increasingly resisting chemical seasonings.
따라서, 시각과 미각을 동시에 충족시키면서 건강에 이로운 음식을 먹고자하는 수요자의 다양한 욕구를 동시에 충족시킬 수 있도록 하는 쌈무에 대한 필요성이 날로 증가하고 있었다.Therefore, the need for ssammugi is increasing day by day to meet the various desires of consumers who want to eat healthy food while satisfying the visual and taste at the same time.
뿐만 아니라, 단순한 쌈무가 아니라 다양한 기능성이 부가되어 쌈무를 취식하더라도 인체에 유용한 성분들을 섭취할 수 있도록 하는 쌈무의 요구에 대한 만족도가 높지 않은 문제점이 있었다.In addition, there is a problem that the satisfaction of the requirement of the ssammugi to be ingested useful ingredients to the human body, even if eaten ssammumu added to various functionalities rather than simple ssammu.
따라서, 본 발명의 목적은 취식자의 미감과 식감을 향상시키고, 쌈무에 기능성을 부가시킬 뿐만 아니라 유통 기간을 향상시킬 수 있어 수요자의 다양한 욕구를 동시에 충족시킬 수 있도록 하는 쌈무를 제공하는 데 있다.Accordingly, an object of the present invention to improve the taste and texture of the eater, not only to add functionality to the ssammugi, but also to improve the shelf life to provide a ssammugi to satisfy the various needs of the consumer at the same time.
본 발명의 다른 목적은 상기 목적의 쌈무를 용이하게 제조하는 방법을 제공하는 데 있다.It is another object of the present invention to provide a method for easily producing saengmu of the above object.
상기 목적들 뿐만 아니라 용이하게 표출될 수 있는 또 다른 목적들을 용이하게 달성하기 위하여 본 발명에서는 공지의 절임무를 포도껍질, 적하수오 줄기, 소목, 천근, 빈랑자로 구성되는 군으로부터 선택된 적어도 1종 이상의 열수추출액에 침지하여 적색 계통으로 착색된 쌈무를 제조하되 수확된 무를 선별하는 선별단계; 선별한 무를 저장탱크에서 1차 절임하여 절임무를 얻는 단계; 1차 절임된 무를 포도껍질, 적하수오 줄기, 소목, 천근, 빈랑자로 구성되는 군으로부터 선택된 적어도 1종 이상의 열수추출액에 침지하여 재차 절임하는 2차 절임 단계; 절임이 완료된 무를 슬라이스하는 단계: 슬라이스된 쌈무를 자외선 살균하고, 포장하는 단계;로 구성되는 방법을 이용함으로써 취식자의 미감을 향상시키고, 쌈무에 기능성을 부가시킬 뿐만 아니라 유통 기간을 향상시킬 수 있는 쌈무를 용이하게 얻을 수 있다.In order to easily achieve the above objects as well as yet another object that can be easily expressed in the present invention, at least one or more selected from the group consisting of a known pickled radish from the group consisting of grape peel, squid stem, joiner, celestial root, betel nut A distillation step of manufacturing a radish colored by red system by immersion in hot water extract, but selecting the harvested radish; First pickling the pickled radish in a storage tank to obtain pickled radish; A second pickling step of immersing the first pickled radish in at least one or more hot water extracts selected from the group consisting of grape husks, drip stalks, joiner, celestial root and betel nut; A step of slicing the pickled radish: UV sterilization of the sliced radish and packaging; to improve the aesthetics of the eater by using the method consisting of, and to improve functionality as well as shelf life Radish can be obtained easily.
본 발명에 의하면, 취식자의 미감을 향상시키고, 쌈무에 기능성을 부가시킬 뿐만 아니라 유통 기간을 향상시킬 수 있는 쌈무를 용이하게 얻을 수 있었다.According to the present invention, it was possible to easily obtain a ssammugi which can improve the aesthetic taste of the food eater and not only add functionality to the ssammugi, but also improve the shelf life.
본 발명에 따른 쌈무는 공지의 절임무를 포도껍질, 적하수오 줄기, 소목, 천근, 빈랑자로 구성되는 군으로부터 선택된 적어도 1종 이상의 열수추출액에 침지하여 적색 계통으로 착색시킨 것으로 특징지워진다.Ssammu according to the present invention is characterized by immersing a known pickled radish in reddish color by immersing in at least one or more hot water extracts selected from the group consisting of grape husks, drips, stems, seedlings, beetroot and betel nut.
또한, 본 발명에 따른 쌈무의 제조방법은 수확한 무를 선별하는 선별단계; 선별한 무를 저장탱크에서 1차 절임하여 절임무를 얻는 단계; 1차 절임된 무를 포도껍질, 적하수오 줄기, 소목, 천근, 빈랑자로 구성되는 군으로부터 선택된 적어도 1종 이상의 열수추출액에 침지하여 재차 절임하는 2차 절임 단계; 절임이 완료된 무를 슬라이스하는 단계: 슬라이스된 쌈무를 자외선 살균하고, 포장하는 단계;로 구성되는 것으로 특징지워진다.In addition, the manufacturing method of the ssam radish according to the present invention comprises a screening step of selecting the harvested radish; First pickling the pickled radish in a storage tank to obtain pickled radish; A second pickling step of immersing the first pickled radish in at least one or more hot water extracts selected from the group consisting of grape husks, drip stalks, joiner, celestial root and betel nut; Slicing the pickled radish: ultraviolet sterilization and packaging the sliced radish, characterized in that consisting of.
본 발명에서 사용되는 포도껍질은 식물체에 널리 분포된 안토시아닌이라는 색소 배당체가 많이 함유되어 있고, 이것을 이용하여 쌈무의 착색에 이용할 수 있다. 안토시아닌은 외부 반응에 민감하여 pH, 온도, 햇빛 등에 노출될 때 그 색상 변화가 무척 심하다. 그러므로, 포도 껍질을 열수로 추출한 후, 정치하여 침전물을 제거한 포도껍질 열수 추출물을 4℃ 이하의 온도에서 보관하면서 사용하는 것이 효과적이며, 포도껍질 중량에 대하여 5 ～ 10배량의 물을 사용하는 것이 바람직하고, 포도껍질의 사용량이 많을 경우에는 색도가 높은 반면 포도 향이 쌈무에 너무 진하게 배어나는 문제점이 있으며, 포도껍질의 사용량이 적을 경우에는 만족스럽게 착색되지 않는 문제점이 있으므로, 포도의 품종, 사과의 품종, 취식자의 취향 등을 고려하여 반복실험을 통해 적절히 농도를 조절할 수 있다.The grape skin used in the present invention contains a large number of pigment glycosides called anthocyanins widely distributed in plants, and can be used for coloring saengmu using this. Anthocyanins are sensitive to external reactions, and their color changes are very significant when exposed to pH, temperature and sunlight. Therefore, after extracting the grape skin with hot water, it is effective to use the grape skin hot water extract from which the precipitate is left to remove the precipitate at a temperature of 4 ° C. or lower, and it is preferable to use 5 to 10 times the amount of water based on the weight of the grape skin. If the amount of grape skin used is high, the color is high, but the fragrance of grapes is too dark. The problem is that the amount of grape skin used is not satisfactorily colored. In consideration of the taste of the eater, the concentration can be adjusted appropriately through repeated experiments.
특히, 포도껍질에는 강력한 항산화성분인 레스베라트롤이 다량 함유되어 있어 항암, 항염증, 항동맥경화 , 항당뇨 등의 효과를 얻을 수 있을 뿐만 아니라 쌈무의 변질을 방지 효과를 상승시킬 수 있다.In particular, the grape peel contains a large amount of a powerful antioxidant component resveratrol can not only get the effect of anti-cancer, anti-inflammatory, anti-arteriosclerosis, anti-diabetes, etc., but also can increase the effect of preventing the deterioration of the ssam.
한편, 적하수오 줄기는 마디풀과의 여러해살이풀인 적하수오의 줄기로써, 한의학에서는 산후허와 변비, 피부병 등에 약재로 사용되고 있고, 차로 달여 꾸준히 마시면 자양강장에 도움을 주며, 백하수오와 함께 간과 신장의 병을 치료하는 데 사용되는 것으로 알려져 있고, 본 발명에서는 쌈무를 적색 계통으로 착색시키는 효과 뿐만 아니라 기능성을 향상시키기 위한 재료로 사용된다.On the other hand, Dr. Sewage Stem is a stem of the perennial herb of Mardiaceae, and it is used as a medicine for postpartum, constipation and skin diseases in oriental medicine. It is known to be used to treat the disease of, and in the present invention is used as a material for improving the functionality as well as the effect of coloring the ssammu red color system.
상기 적하수오는 뿌리에 인체에 유용한 성분들을 다량 함유하고 있으나 적하수오 뿌리는 고가이기 때문에 본 발명에서는 적하수오 줄기를 사용한다. 적하수오 줄기 열수 추출물은 적하수오 줄기 파쇄물 중량에 대하여 5 ～ 10배량의 물을 사용하여 열수 추출하는 것이 바람직하지만, 이에 한정되는 것은 아니고 반복 실험을 통하여 취식자의 취향에 따라 최적량을 선정할 수 있다.The dropping water contains a large amount of useful components to the human body in the root, but because the dropping water root is expensive, the present invention uses the dropping stem. The hydrothermal extract of Sewage Stalk is preferably hydrothermally extracted using 5 to 10 times the amount of water based on the weight of the dripping Sewage Stem, but the present invention is not limited thereto. .
또한, 소목(Caesal pjma sappan)은 콩과식물에 속하는 작은 상록교목으로 목재에 브라실린(Brasilin) 색소가 함유되어 있어 쌈무를 적색 계통으로 착색시킬 수 있는 재료이다. 소목의 열수 추출물은 피처럼 붉고 맛이 짜며, 몸속에서 피를 순환시키는 역할을 하여 부인들의 어혈에 의한 생리통이나 산후에 생기는 통증 완화에 한약재로 많이 이용해 왔고, 소목은 황색포도상구균, 디프테리아균, 감기바이러스균, 이질균, 폐렴구균에 강한 억제작용이 나타내는 것으로 알려져 있다.In addition, Caesal pjma sappan is a small evergreen tree belonging to legumes and contains brasilin pigment in wood, which is a material that can color the red radish. The hot water extract of joiner is red and tastes like blood, and it circulates blood in the body and has been used as a herbal medicine to relieve menstrual pain caused by women's blood and postpartum pain. It is known to exhibit a strong inhibitory effect on viruses, dysentery, and pneumococci.
본 발명에서는 소목의 열수 추출물을 쌈무의 착색 효과 및 저장성 향상을 위하여 사용할 수 있고, 소목 파쇄물 중량에 대하여 5 ～ 10배량의 물을 사용하여 열수 추출하는 것이 바람직하지만, 이에 한정되는 것은 아니고 반복 실험을 통하여 취식자의 취향에 따라 최적량을 선정할 수 있다.In the present invention, the hydrothermal extract of joiner may be used for improving the coloring effect and shelf life of Ssam radix, and it is preferable to extract hydrothermally using 5-10 times the amount of water based on the weight of the splinter, but not limited thereto. Through this, the optimum amount can be selected according to the taste of the food eater.
한편, 천근은 꼭두서니과에 속하는 여러해살이 덩굴풀의 뿌리로서, 한방에서는 피를 맑게 하고, 어혈을 없애거나 피를 멎게 하며, 열을 내리고, 몸속에 뭉친 것을 풀어주며, 달거리를 잘 나오게 하고, 기침과 가래를 멎게 하는 효능이 있다고 알려져 있으며, 신장과 방광의 결석을 녹이는 데 탁월한 효과가 있고, 루베이트린산이라는 성분이 소변을 산성화하여 인산칼슘으로 된 결석을 녹이고 또 붉은색 색소 성분도 결석을 용해하는 작용을 하는 것으로 알려져 있다.On the other hand, Chun-geun is the root of perennial vines belonging to the locust family, and in one shot it clears blood, removes blood or bleeds blood, lowers heat, releases the masses in the body, makes the moon come out well, cough and It is known to have the effect of sputum sputum, and it has an excellent effect on dissolving stones in the kidneys and bladder, and an ingredient called lauberic acid acidizes urine to dissolve stones of calcium phosphate and red pigment to dissolve stones. It is known to do.
상기 천근의 열수 추출물을 쌈무의 착색 효과 및 저장성 향상을 위하여 사용할 수 있고, 천근 파쇄물 중량에 대하여 5 ～ 10배량의 물을 사용하여 열수 추출하는 것이 바람직하지만, 이에 한정되는 것은 아니고 반복 실험을 통하여 취식자의 취향에 따라 최적량을 선정할 수 있다.The hot water extract of Chun-geun can be used for improving the coloring effect and shelf life of Ssammu-mu, and it is preferable to extract hot-water using 5-10 times the amount of water based on the weight of Chun-kyun shreds, but not limited thereto. You can choose the optimal amount according to your taste.
뿐만 아니라, 빈랑자는 인도, 말레이시아, 대만, 우리나라의 제주도 등 따뜻한 지방에서 서식하는 야자과 식물인 빈랑(Areca Catechu Nut)의 종자로서 본초강목이나 동의보감 등과 같은 한의학 고서에서는 건위, 소화, 변비, 복통 등에 효능이 있어 한방 제재로 사용되어 왔다는 기록이 있고, 빈랑자의 메탄올 추출물이 인간면역결핍 바이러스의 DNA 유전자를 인체 세포의 유전자에 결합시키는데 작용하는 효소인 인티그라제(integrase)의 활성을 억제하는 효능을 가진 것으로 보고된 바 있고(Heo et al. 1998), 빈랑자의 에틸 아세테이트, 디클로로메탄 분획 등에 항우울 작용이 있는 것으로 알려져 있으며(Khatoon et al. 2000), 과산화 음이온 라디칼을 소거하는 작용에 대해서도 연구된 바 있다.In addition, betel nut is a seed of the Areca Catechu Nut, a palm family plant in warm regions such as India, Malaysia, Taiwan and Jeju Island, Korea. There is a record that has been used as a herbal medicine, the methanol extract of the betel nut has the effect of inhibiting the activity of integrase, an enzyme that acts to bind the DNA gene of human immunodeficiency virus to the gene of human cells. It has been reported (Heo et al. 1998), has an antidepressant effect on the ethyl acetate and dichloromethane fractions of the betel nut (Khatoon et al. 2000), and has been studied for the action of scavenging anionic peroxide radicals. have.
상기 빈랑자의 열수 추출물을 쌈무의 착색 효과 및 저장성 향상을 위하여 사용할 수 있고, 빈랑자 파쇄물 중량에 대하여 5 ～ 10배량의 물을 사용하여 열수 추출하는 것이 바람직하지만, 이에 한정되는 것은 아니고 반복 실험을 통하여 취식자의 취향에 따라 최적량을 선정할 수 있다.The hot water extract of the betel nut can be used for improving the coloring effect and storage of the radish, and it is preferable to extract the hot water using 5 to 10 times the amount of water based on the weight of the betel nut crushed, but is not limited to this through repeated experiments The optimum amount can be selected according to the taste of the food eater.
본 발명에 있어서, 포도껍질 열수추출액, 적하수오 줄기 열수추출액, 소목 열수추출액, 천근 열수추출액, 빈랑자 열수추출액을 각각 사용할 수도 있고, 적어도 1종 이상을 혼합하여 사용할 수도 있다. 특히, 1종 이상을 혼합하여 사용할 경우 혼합 비율은 동량으로 행하는 것이 바람직하지만, 맛, 향, 취식자의 취향 등을 고려하여 적절히 조절할 수 있다.In the present invention, grape skin hot water extract, drip sewage stem hot water extract, joiner hot water extract, natural root hot water extract, betel nut hot water extract may be used, respectively, or may be used by mixing at least one or more kinds. In particular, in the case of mixing and using one or more kinds, the mixing ratio is preferably carried out in the same amount, but can be appropriately adjusted in consideration of taste, aroma, taste of the food and the like.
본 발명에 따른 쌈무의 제조는 먼저 무를 수확하여 무청과 불가식 부위를 제거한 다음, 깨끗하게 수세한다. 무의 선별은 슬라이스시에 단면적이 넓게 형성되는 것으로서 내부의 육질이 조밀한 것으로 행한다.Production of Ssam radish according to the present invention is first harvested radish to remove radish and indelible area, and then washed with water. The selection of radish is carried out by the fact that a wide cross-sectional area is formed at the time of slicing and the meat is dense inside.
선별된 무를 저장탱크에서 3 ～ 12%, 바람직하게는 5 ～ 10%의 염도의 물에 침적하여 1차 절임하는 방법으로 절임무를 얻는다. 이때 무의 침적 후에 상부에 오이, 양파, 배추, 양배추, 마늘 등과 같이 착색이 가능한 채소류를 투입하여 절이되 무의 절임 시간 보다 짧은 시간 동안 절임을 행하여 쌈무와 함께 장식 사용이 가능하도록 할 수 있다.Pickled radish is picked up by dipping in a storage tank of 3 to 12%, preferably 5 to 10% of salinity, and then pickling it first. At this time, after immersion of radish can be picked up by putting vegetables that can be colored, such as cucumbers, onions, cabbage, cabbage, garlic and pickling for a shorter time than the pickling time of radish to enable the decorative use with the saengmu.
상기와 같이 절임 공정이 진행된 이후에 절여진 무의 염도를 측정하여 염도가 5%를 초과할 경우에는 쌈무로 인하여 음식물의 맛과 향을 음미하기 어렵기 때문에 염도를 조정하기 위하여 물에 침지하여 탈염할 수도 있다.Measure the salinity of pickled radish after the pickling process as described above. If the salinity exceeds 5%, it is difficult to savor the taste and aroma of food due to Ssammu. You may.
특히, 탈염은 3 ～ 5%의 염도가 될 때까지 진행되는 것이 바람직하다.In particular, it is preferable that desalination proceeds until it becomes 3 to 5% of salinity.
한편, 무는 처음부터 특정 형태로 잘라 염적될 수 있으며, 또는 염도를 조정하는 탈염 단계동안 특정 형태로 잘라질 수 있다. 즉, 쌈무로서의 형태가 되도록 슬라이스를 미리 행하여 절임이 무 전체에 균일하게 이루어지고 절임 시간이 단축되도록 할 수도 있다. 뿐만 아니라, 절임시 수온을 상승시키면 절임 시간을 단축할 수도 있으며, 수온은 60℃를 초과하지 않는 것이 바람직하고, 수온이 60℃를 초과할 경우에는 무의 증숙이 일어나 맛이 변질되고 식감이 저하되는 단점이 있다.Radishes, on the other hand, can be cut into a specific form from the outset and then salted, or can be cut into a specific form during the desalting step of adjusting salinity. In other words, the slices may be sliced in advance so as to be in the form of saengmu, so that the pickling is uniformly made in the whole radish and the pickling time is shortened. In addition, the increase in water temperature during pickling may shorten the pickling time, the water temperature is preferably not to exceed 60 ℃, when the water temperature exceeds 60 ℃ steaming of radish occurs, the taste is altered and the texture is reduced There is a disadvantage.
상기와 같은 절임 공정이 이루어진 무를 포도껍질, 적하수오 줄기, 소목, 천근, 빈랑자로 구성되는 군으로부터 선택된 적어도 1종 이상의 열수추출액에 침지하여 재차 절임하는 2차 절임을 행한다.Secondary pickling is performed by immersing the radish having the pickling process as described above in at least one or more hot water extracts selected from the group consisting of grape husks, drips, stems, joiners, sky roots and betel nut.
상기 열수 추출액에는 정백당, 액상과당 등과 같은 감미료, 상큼한 맛을 내기 위한 식초, 기타 공지의 식품 첨가물이 부가될 수 있다.The hot water extract may be added sweeteners such as white sugar, liquid fructose and the like, vinegar for fresh taste, and other known food additives.
2차 절임 공정을 행한 다음, 미리 무가 슬라이스되어 있지 않았을 경우에 슬라이스를 행하고, 슬라이스된 쌈무를 자외선 살균하고, 포장하여 본 발명의 쌈무를 제조한다. 무의 슬라이스와 자외선 살균은 본 발명이 속하는 기술 분야에서 통상적으로 사용되는 방법으로 행한다.After performing the secondary pickling step, when the radish has not been sliced beforehand, the slice is sliced, and the sliced radish is ultraviolet sterilized and packaged to prepare the radish of the present invention. Slice and ultraviolet sterilization of radish is carried out by a method commonly used in the art.
다음의 실시예는 본 발명을 좀 더 상세히 설명하는 것이지만, 본 발명의 범 주를 한정하는 것은 아니다.The following examples illustrate the invention in more detail, but do not limit the scope of the invention.
실시예Example 1 One
포도껍질, 적하수오 줄기, 소목, 천근, 빈랑자 각각을 10배량의 물과 함께 열수 추출기에 투입한 후, 30분 내지 1시간 동안 열수 추출하여 포도껍질, 적하수오 줄기, 소목, 천근, 빈랑자 열수 추출액을 얻는다.Grape peel, Sewage Stalk, Joiner, Tendon root, Betel nut each 10 times with water, into a hydrothermal extractor, and then hot water extract for 30 minutes to 1 hour grape peel, Sewage Stalk stem, Joiner, Tendon, Betel nut Obtain a hydrothermal extract.
별도로 무를 채취하여 무청과 불가식부위를 제거한 다음, 물로 깨끗하게 세척하고 저장탱크에 투입한 후 10% 염도의 물에 투입하여 3시간 동안 1차 절임을 행한다.Separately, radish is removed to remove radish and inedible areas, and then washed with water, put into a storage tank, and then put in 10% salinity water.
1차 절임 후 무의 염도가 4%가 되도록 탈염한 다음, 무를 각각의 저장탱크에 다시 투입하고, 무가 완전히 침적될 수 있도록 각각의 열수추출액을 투입하여 2차 절임을 행한다. 이때 열수추출액 총량에 대하여 각각 0.5중량%의 정백당, 액상과당, 식초를 열수추출액에 첨가하였다. 절임이 진행되는 동안 1시간 간격으로 무를 절단하여 착색 여부를 육안으로 확인하여 착색이 완전히 이루어졌을 때 무를 꺼낸다.After the first pickling, desalination is carried out so that the salinity of radish becomes 4%, and the radish is added to each storage tank again, and each hot water extract solution is added so that the radish can be completely deposited. At this time, 0.5 wt% of white sugar, liquid fructose and vinegar were added to the hot water extract with respect to the total amount of hot water extract. During pickling, radishes are cut at 1 hour intervals and visually checked for pigmentation. When coloring is completed, the radishes are taken out.
착색된 무를 물로 세척하고 슬라이스한 다음, 자외선 멸균을 하고 포장하여 쌈무를 얻는다.The colored radishes are washed with water, sliced, UV sterilized and packaged to obtain saengmum.
실시예Example 2 2
열수추출액을 각각 2종씩 동량 혼합한 10종류로 2차 절임을 행한 것을 제외하고는 실시예 1과 동일한 방법으로 행하여 쌈무를 얻었다.Ssammu was obtained in the same manner as in Example 1, except that secondary pickling was carried out in 10 kinds of hot water extracts, each of which was equally mixed in two kinds.
실시예Example 3 3
열수추출액을 각각 3종씩 동량 혼합한 9종류로 2차 절임을 행한 것을 제외하고는 실시예 1과 동일한 방법으로 행하여 쌈무를 얻었다.Ssammu was obtained in the same manner as in Example 1, except that secondary pickling was carried out with nine kinds of hot water extracts, each of which was equally mixed in three kinds.
실시예 4Example 4
열수추출액을 각각 4종씩 동량 혼합한 5종류로 2차 절임을 행한 것을 제외하고는 실시예 1과 동일한 방법으로 행하여 쌈무를 얻었다.Ssammu was obtained in the same manner as in Example 1, except that secondary pickling was carried out in five kinds of hot water extracts, each of which was equally mixed in four kinds.
실시예Example 5 5
5종의 열수추출액을 동량 혼합한 것으로 2차 절임을 행한 것을 제외하고는 실시예 1과 동일한 방법으로 행하여 쌈무를 얻었다. Ssammugi was obtained in the same manner as in Example 1, except that secondary pickling was carried out by mixing equal amounts of five hot water extracts.
비교예 1 내지 2Comparative Examples 1 and 2
2차 절임시 열수추출액을 사용하지 않고, 물을 사용한 것을 제외하고는 실시예 1(빈랑자 열수추출액을 사용한 것)과 동일한 방법으로 쌈무와 제조하였다.It was prepared with Ssammugi in the same manner as in Example 1 (with betel nut hot water extract), except that water was not used during secondary pickling and water was used.
실험예Experimental Example 1 One
실시예 1과 5 및 비교예 1에서 얻은 쌈무를 20대부터 60대 남, 여 각각 10명의 패널리스트에게 취식케하여 맛과 향 및 선호도를 평가하고, 그 결과를 표 1에 기재하였다.Ssammu was obtained in Examples 1 and 5 and Comparative Example 1 was eaten by 10 panelists in their twenties to sixties, respectively, to evaluate the taste, aroma and preference, and the results are shown in Table 1.
실험예Experimental Example 2 2
실시예 1과 5 및 비교예 1에서 얻은 쌈무를 개봉하여 상온에서 방치한 후, 맛과 향이 변화되기 시작하는 날을 확인한 결과, 실시예 1과 5의 쌈무는 개봉 30일 경과 후에도 맛과 향이 지속된 반면에 비교예 1의 쌈무는 2주 경과 후부터 맛과 향의 변화를 확인할 수 있었다.After opening the saengmumu obtained in Examples 1 and 5 and Comparative Example 1 and standing at room temperature, after confirming the day when the taste and aroma began to change, the saengmumu of Examples 1 and 5 persisted in taste and aroma even after 30 days of opening. On the other hand, Ssammu in Comparative Example 1 was able to confirm the change in taste and aroma after two weeks.
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| KR20200075724A (en) | 2019-07-24 | 2020-06-26 | 한국식품연구원 | A composition as a prebiotic for improving intestinal microflora containing extract from radish leave |
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| KR20200075724A (en) | 2019-07-24 | 2020-06-26 | 한국식품연구원 | A composition as a prebiotic for improving intestinal microflora containing extract from radish leave |
| KR20210053841A (en) | 2021-04-30 | 2021-05-12 | 한국식품연구원 | A composition as a prebiotic for improving intestinal microflora containing extract from radish leave |
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